0:00:02 > 0:00:06The 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.
0:00:12 > 0:00:14SHE LAUGHS Cheers, everybody.
0:00:16 > 0:00:21There's no better way to celebrate everything good in life
0:00:21 > 0:00:25than sharing some great food with the people you love.
0:00:27 > 0:00:32These are the dishes that I cook when I want to bring people together.
0:00:32 > 0:00:34These are MY home comforts.
0:00:43 > 0:00:46For me, travelling is one of the joys of modern life.
0:00:48 > 0:00:50I love experiencing different cultures,
0:00:50 > 0:00:54meeting amazing people and eating incredible food.
0:00:55 > 0:00:59Over the years, it's given me so much inspiration in the kitchen.
0:00:59 > 0:01:01I'm going to take you on a culinary road trip
0:01:01 > 0:01:03making pit stops all over the world
0:01:03 > 0:01:07to pick up ideas that can easily be transported into your home.
0:01:09 > 0:01:11Like this one, a boozy pudding that brings back
0:01:11 > 0:01:13memories of my holidays in France.
0:01:14 > 0:01:18It really is a grown-up dessert, this. It tastes amazing.
0:01:19 > 0:01:25I'm also taking a gourmet gamble on a fiery dish I picked up in Spain.
0:01:25 > 0:01:27One in every ten are hot and spicy.
0:01:28 > 0:01:30And sharing food ideas with my friend
0:01:30 > 0:01:34and fellow globetrotter Antonio Carluccio.
0:01:34 > 0:01:37So, what got you into food in the first place, then?
0:01:37 > 0:01:39- Greed.- Greed! THEY LAUGH
0:01:41 > 0:01:45I'm starting off with a dish I discovered on a recent fishing break.
0:01:45 > 0:01:48For me, nothing beats bringing home a good catch
0:01:48 > 0:01:50and netting a fantastic recipe too.
0:01:52 > 0:01:54This one is aubergine with halibut and miso.
0:01:57 > 0:02:01Now, this is only about five or six months ago that I spotted this dish.
0:02:01 > 0:02:04It was when I went fishing for this amazing seafood
0:02:04 > 0:02:05and serious fishing as well,
0:02:05 > 0:02:07where they strap you into a seat.
0:02:07 > 0:02:10And I remember catching this tuna, it was about... A bonito tuna.
0:02:10 > 0:02:12About that sort of big. I was chuffed to bits with it.
0:02:12 > 0:02:15But you could tell the fisherman wasn't too impressed, really,
0:02:15 > 0:02:17at the size of my catch.
0:02:17 > 0:02:21So he decided to use this fish, that big, as live bait.
0:02:21 > 0:02:24We caught some amazing fish and then brought it back.
0:02:24 > 0:02:27And on the island, this chef created this amazing dish
0:02:27 > 0:02:29using this miso paste.
0:02:29 > 0:02:33There's so many different types of miso paste out there,
0:02:33 > 0:02:36but particularly the white one you want for this.
0:02:37 > 0:02:40Start off by putting a whole packet of the paste,
0:02:40 > 0:02:43which is made from fermented soybeans, into a pan.
0:02:45 > 0:02:48And then to turn this into the sauce...
0:02:48 > 0:02:50I just use caster sugar.
0:02:50 > 0:02:54Equal quantities of sugar and white miso.
0:02:54 > 0:02:56So, there's quite a bit of sugar in here
0:02:56 > 0:02:59and this is where this dish is kind of unique,
0:02:59 > 0:03:01I think, in terms of the sweetness with fish.
0:03:01 > 0:03:06It's very unusual to put this amount of sugar with halibut,
0:03:06 > 0:03:09but one that works really well together.
0:03:09 > 0:03:12Next, add a splash of water and put it on the stove.
0:03:15 > 0:03:17Now, what happens to the mixture as it cooks,
0:03:17 > 0:03:21the sugar caramelises and mixed together with that miso paste
0:03:21 > 0:03:23creates this amazing sauce.
0:03:23 > 0:03:24Be quite careful with this as well
0:03:24 > 0:03:26because you've got that amount of sugar in,
0:03:26 > 0:03:28it can burn quite quickly.
0:03:28 > 0:03:30So once you come to the boil like this,
0:03:30 > 0:03:33just turn it down slightly and that just wants to gently cook now.
0:03:35 > 0:03:36For about ten minutes.
0:03:41 > 0:03:43Now you can tell when the mixture is ready,
0:03:43 > 0:03:45the colour changes and also the texture changes.
0:03:45 > 0:03:47You get this nice, light caramel,
0:03:47 > 0:03:51almost like banoffee-style sauce, really.
0:03:51 > 0:03:54Now, I like to pop it in these little squeezy bottles.
0:03:54 > 0:03:57It's much easier to keep.
0:03:57 > 0:04:01The great thing about this is you can keep it in the fridge.
0:04:01 > 0:04:04And then when you want it, just heat this up in a hot pan.
0:04:06 > 0:04:09Try to get most of it INTO the bottle, though.
0:04:12 > 0:04:13It's so fantastic, the sauce.
0:04:15 > 0:04:17It's lovely and sweet.
0:04:17 > 0:04:19It's very unusual to go with fish, but...
0:04:20 > 0:04:23..with this dish, it just tastes superb.
0:04:24 > 0:04:28Take some aubergine and cut into decent size chunks.
0:04:29 > 0:04:31Now, it's time to bring out the star of the meal.
0:04:33 > 0:04:36Halibut grows to be huge. It's a massive flatfish.
0:04:36 > 0:04:39It can be sort of about half the size of this stove.
0:04:39 > 0:04:42Huge, massive fish where you take big chunks off.
0:04:42 > 0:04:44But I've got a diddly one.
0:04:44 > 0:04:45This nice little halibut.
0:04:45 > 0:04:48You can buy this from the supermarket as well now.
0:04:48 > 0:04:49It's a wonderful flatfish.
0:04:49 > 0:04:52A lot of the time, this is actually farmed as well.
0:04:52 > 0:04:54It really does taste delicious.
0:04:54 > 0:04:55And one that is highly prized.
0:04:57 > 0:05:00Once you've cut your fish into decent size chunks,
0:05:00 > 0:05:02start shallow-frying them in butter.
0:05:03 > 0:05:06At the same time, you need to deep-fry the aubergine in oil.
0:05:09 > 0:05:12Now, what you'll find if the oil is not hot enough,
0:05:12 > 0:05:16that aubergines are like a sponge, they soak in all the oil
0:05:16 > 0:05:17and then just dump it out on the plate.
0:05:17 > 0:05:20So you've got to make sure the oil is really, really hot.
0:05:20 > 0:05:23If you're doing it on a pan like this, just be really careful.
0:05:23 > 0:05:26Use the thermometer. This one is to be about 180 degrees.
0:05:28 > 0:05:30Just fry them very, very quickly.
0:05:32 > 0:05:36Just before the halibut is cooked, add some shelled edamame beans
0:05:36 > 0:05:37and heat them through.
0:05:40 > 0:05:42It's a very quick and simple dish, this,
0:05:42 > 0:05:44but one that tastes amazing.
0:05:46 > 0:05:49The aubergine chunks just take a couple of minutes to cook.
0:05:50 > 0:05:53After that, scoop them out and place onto kitchen paper
0:05:53 > 0:05:56to soak up any excess oil.
0:05:56 > 0:05:59Add a pinch of salt and then some chopped coriander.
0:06:00 > 0:06:03Now, you are ready to plate up.
0:06:03 > 0:06:05Couldn't be easier.
0:06:05 > 0:06:07I cook this dish so much here at home.
0:06:07 > 0:06:09I love it for dinner parties.
0:06:09 > 0:06:12It's one of my favourite, favourite dishes
0:06:12 > 0:06:16cos it's just so simple and yet so effective.
0:06:16 > 0:06:19I mean, already this dish looks really nice as it is.
0:06:20 > 0:06:23To make it look even better, sprinkle both black
0:06:23 > 0:06:25and white sesame seeds over the top.
0:06:27 > 0:06:31And, of course, you've got your fish simply cooked.
0:06:35 > 0:06:36And then just a drizzle...
0:06:38 > 0:06:42..of this hot sauce over the top.
0:06:42 > 0:06:46Finally, I like to add a couple of exciting garnishes -
0:06:46 > 0:06:51some fennel fronds and red amaranth, which has a beet flavour.
0:06:51 > 0:06:53I love this stuff.
0:06:53 > 0:06:56It sounds a little bit fancy, but you can grow this at home.
0:06:56 > 0:07:00These seeds just come from a local garden centre.
0:07:00 > 0:07:02How good does that look?
0:07:02 > 0:07:04It's one of my favourites.
0:07:04 > 0:07:08This is a real taste of my travels, to be honest.
0:07:09 > 0:07:11Mm.
0:07:11 > 0:07:14And all these ingredients can be found in the supermarket.
0:07:14 > 0:07:15That's the great thing about it.
0:07:17 > 0:07:18It tastes so fantastic.
0:07:21 > 0:07:24I've travelled thousands of miles to discover this dish,
0:07:24 > 0:07:29but increasingly, I'm finding exotic inspiration right here at home.
0:07:31 > 0:07:35That's because of the people who've come from all corners of the world
0:07:35 > 0:07:38to live in Britain, bringing the fantastic flavours
0:07:38 > 0:07:39of their homelands with them.
0:07:41 > 0:07:42People like Tina Stone,
0:07:42 > 0:07:45who is from Indonesia.
0:07:45 > 0:07:4812 years ago, she met her husband, Jeremy, in Jakarta
0:07:48 > 0:07:50where he was teaching.
0:07:50 > 0:07:51After getting married,
0:07:51 > 0:07:55the couple decided to settle their young family in Birmingham.
0:07:55 > 0:08:00For the first two years when we moved here to the UK,
0:08:00 > 0:08:04I was really missing my family as well as my mum's cooking.
0:08:04 > 0:08:07Anyone who lives on the other side of the world from your relatives,
0:08:07 > 0:08:12you miss your family, so by sustaining the cooking,
0:08:12 > 0:08:14the memory of her mum's recipes,
0:08:14 > 0:08:17it's almost like a way of curing her homesickness.
0:08:17 > 0:08:20And what started off in Tina's kitchen as a way of capturing
0:08:20 > 0:08:24the smells and tastes of home soon developed into a business.
0:08:25 > 0:08:31The idea of having my own brand of Indonesian cooking paste,
0:08:31 > 0:08:33it started last year, actually.
0:08:33 > 0:08:37My husband loves Indonesian cooking and I love cooking,
0:08:37 > 0:08:41so why don't we turn a hobby into being a business?
0:08:43 > 0:08:47Tina uses authentic recipes that have been handed down from her mum
0:08:47 > 0:08:49and can be used to create a real taste of Indonesia.
0:08:52 > 0:08:54They are packed with the finest ingredients,
0:08:54 > 0:08:56but many of these can be hard to find.
0:08:59 > 0:09:03I come here because there's so many different spices
0:09:03 > 0:09:06and ingredients, which is very specific.
0:09:06 > 0:09:08Turmeric, lemon grass, galangal,
0:09:08 > 0:09:11which is quite difficult to find from the supermarket.
0:09:11 > 0:09:14Like, for example, turmeric, I can get it from the shop,
0:09:14 > 0:09:17but it's usually a powder or dry.
0:09:17 > 0:09:21So, that's very important for me, fresh ingredients taste better.
0:09:23 > 0:09:25And Tina's trips to the food market can take her
0:09:25 > 0:09:28even further down memory lane.
0:09:28 > 0:09:33When I was small, my grandad had a sugar cane farm
0:09:33 > 0:09:36and I remember my grandma used to cut like a quarter
0:09:36 > 0:09:39and then I sucked it. When I was small, I used to suck it.
0:09:39 > 0:09:40It was so sweet. And it's nice.
0:09:40 > 0:09:43So, I'm amazed just to find sugar cane here
0:09:43 > 0:09:46in Birmingham Wholesale Market, so...
0:09:46 > 0:09:49Tina's is going to use the spices she's bought to cook up
0:09:49 > 0:09:53an Indonesian curry called beef rendang.
0:09:53 > 0:09:56She'll serve this with a range of other dishes
0:09:56 > 0:09:59to a group of friends who are due to visit.
0:09:59 > 0:10:03The curry I'm going to make tonight is kind of a secret recipe.
0:10:05 > 0:10:08Well, OK, without revealing absolutely everything,
0:10:08 > 0:10:11her rendang paste is a blend of herbs and spices
0:10:11 > 0:10:14mixed with other ingredients including candlenut.
0:10:16 > 0:10:21Candlenut is very important. We use a lot to make a paste thicken.
0:10:27 > 0:10:30These flavours and the way in which they are used can differ
0:10:30 > 0:10:34greatly depending on which part of Indonesia you visit.
0:10:34 > 0:10:37We are the country with lots and lots of islands.
0:10:37 > 0:10:42Every region has different, unique recipes and they all influence.
0:10:45 > 0:10:48Tina's drive to share the flavours from her corner of Indonesia
0:10:48 > 0:10:52began under tragic circumstances.
0:10:53 > 0:10:58Sadly, my dad passed away when I was only 16
0:10:58 > 0:11:02and my mum had to look after four of us on her own.
0:11:03 > 0:11:07She started to have a small business, which was selling food.
0:11:07 > 0:11:12My sisters and I prepared, four o'clock in the morning every day
0:11:12 > 0:11:14before we went to school.
0:11:14 > 0:11:18Just to, you know, keep us alive.
0:11:18 > 0:11:22To show my respect to my mum being so strong
0:11:22 > 0:11:28and hard-working for us, I named my brand after my mum.
0:11:28 > 0:11:31The other day, she mentioned to her mum about what we're doing
0:11:31 > 0:11:34and her mum was in tears with pride at the fact that, you know,
0:11:34 > 0:11:37we are introducing Indonesian flavours to people in this country.
0:11:39 > 0:11:43And while Tina is working hard to raise the profile of Indonesian food
0:11:43 > 0:11:46in the UK, tonight is all about sharing the taste
0:11:46 > 0:11:49and memories of home with family and friends.
0:11:53 > 0:11:57I'm always grateful to be able to cook my mum's recipes
0:11:57 > 0:12:00and share it with my friends.
0:12:00 > 0:12:02It reminds me of my mum's cooking.
0:12:02 > 0:12:06I was brought up on spicy food, always full of flavour.
0:12:06 > 0:12:07I love it.
0:12:07 > 0:12:10I think every time, especially when we have get-togethers
0:12:10 > 0:12:11with Indonesian people,
0:12:11 > 0:12:14the smells of the food, the sounds of the language,
0:12:14 > 0:12:17it always takes you back to, you know,
0:12:17 > 0:12:19the time when we lived in Indonesia.
0:12:21 > 0:12:24Today has been a really good day and everybody is happy.
0:12:25 > 0:12:28I think Mama Eti would be so proud of me.
0:12:32 > 0:12:36I love travelling to countries with a vibrant food culture
0:12:36 > 0:12:38and one such place is Spain.
0:12:40 > 0:12:43And it's where I got the inspiration for my next dish.
0:12:45 > 0:12:49Chicken and Serrano croquetas with a side of padron peppers.
0:12:52 > 0:12:55They have an amazing market in Barcelona called La Boqueria Market.
0:12:55 > 0:12:59It's right on the Les Rambles, right in the centre of Barcelona.
0:12:59 > 0:13:00And inside that market,
0:13:00 > 0:13:03you have some of the greatest food I've ever seen in my life.
0:13:03 > 0:13:07And there's loads of different tapas bars all dotted around the market
0:13:07 > 0:13:09and this dish comes from one of those places.
0:13:09 > 0:13:13I go to the same place all the time and have this - little croquetas.
0:13:14 > 0:13:18Now the basis of croquetas is a simple white sauce.
0:13:18 > 0:13:20But it's a thickened white sauce.
0:13:20 > 0:13:22It's a different texture to a normal sort of cheese sauce
0:13:22 > 0:13:26that we have over here, but it all starts with a touch of butter
0:13:26 > 0:13:28and a little bit of flour.
0:13:29 > 0:13:30Mix this together.
0:13:31 > 0:13:34So at this stage, it will be slightly thick,
0:13:34 > 0:13:37almost like choux pastry in the pot here.
0:13:37 > 0:13:39Keep the pan on the heat.
0:13:39 > 0:13:42You just need to cook this for about 30 seconds.
0:13:42 > 0:13:44And then slowly add the milk.
0:13:44 > 0:13:47Just a little at a time. Too much to start off with
0:13:47 > 0:13:50and you get lumps in the sauce.
0:13:52 > 0:13:55Keep on mixing until it's got the texture of mashed potato.
0:13:57 > 0:14:00I suppose it's kind of like that, really.
0:14:00 > 0:14:02That's the ideal texture for this.
0:14:04 > 0:14:06So, if it is too liquid at this stage,
0:14:06 > 0:14:09it's just going to be a big mess in your fryer
0:14:09 > 0:14:13and if it's too solid, they will become a little bit chewy to eat.
0:14:13 > 0:14:17The mixture is a blank canvas. You can add to it whatever you want.
0:14:20 > 0:14:22But I'm going to use the ingredients that remind me
0:14:22 > 0:14:27of that market in Barcelona - Serrano ham, chicken and chopped parsley.
0:14:31 > 0:14:32Have a quick taste.
0:14:36 > 0:14:37Needs a bit more salt.
0:14:37 > 0:14:40Then one other thing that Spain is famous for,
0:14:40 > 0:14:43I'm going to add to this as well,
0:14:43 > 0:14:44is almonds.
0:14:45 > 0:14:46Flaked almonds.
0:14:48 > 0:14:50So, you've got this delicious mixture.
0:14:52 > 0:14:55You take the entire lot and pop it in the fridge just to cool slightly.
0:14:56 > 0:15:00While it's doing that, I'm preparing three plates -
0:15:00 > 0:15:03one containing soft breadcrumbs, another with seasoned flour
0:15:03 > 0:15:06and the third was a couple of beaten eggs.
0:15:07 > 0:15:10These will act as a coating for the croquetas once the mixture
0:15:10 > 0:15:12is finished cooling in the fridge.
0:15:14 > 0:15:17It's a good idea, really, to wet your hands at this point
0:15:17 > 0:15:21to stop the mixture from sticking to your fingers.
0:15:21 > 0:15:24What you are looking for is just...
0:15:24 > 0:15:27I suppose, like a golf ball sort of size, really.
0:15:27 > 0:15:29Into the flour.
0:15:31 > 0:15:35Roll them around until they are completely covered.
0:15:35 > 0:15:38Then into the eggs and finish off with the breadcrumbs.
0:15:38 > 0:15:41After that, you can start to shape the croquetas ready for cooking.
0:15:43 > 0:15:47Now, before we cook these, we are going to cook our padron peppers,
0:15:47 > 0:15:49so everything comes together.
0:15:49 > 0:15:52Some really good quality Spanish olive oil.
0:15:52 > 0:15:55Spain produces so many great ingredients
0:15:55 > 0:15:57and olives and olive oil are one of them.
0:15:59 > 0:16:02Get the pan nice and hot. The padron peppers, throw them in.
0:16:04 > 0:16:07You want to fry them for no more than about a minute.
0:16:09 > 0:16:10Now, these are amazing peppers,
0:16:10 > 0:16:13but it's bit like Russian roulette when you're eating them.
0:16:13 > 0:16:16One in every ten are hot and spicy.
0:16:16 > 0:16:19So, as they cook, they start to puff up a little bit
0:16:19 > 0:16:22as the skin colours and discolours a little bit.
0:16:22 > 0:16:23Keep them on the heat.
0:16:23 > 0:16:26At that point, a nice pinch of salt.
0:16:27 > 0:16:29And a decent-sized pinch as well.
0:16:29 > 0:16:33That's why it's a good idea to use sea salt for this, not table salt.
0:16:33 > 0:16:35They're ready. Take them off.
0:16:37 > 0:16:38Just pop them into your bowl.
0:16:40 > 0:16:44The last thing to do is deep-fry the croquetas for a couple of minutes.
0:16:47 > 0:16:49When they've turned a lovely golden colour,
0:16:49 > 0:16:52take them out of the oil, a little pinch of salt over the top
0:16:52 > 0:16:56and pile them on the plate and eat them while they are still hot.
0:16:57 > 0:17:00And the key to this, when you grab one of your croquetas
0:17:00 > 0:17:03and just open it up
0:17:03 > 0:17:06and you end up with this texture inside.
0:17:06 > 0:17:10That's exactly you're looking for, that runny sort of texture.
0:17:10 > 0:17:12Chunks of meat in there as well.
0:17:15 > 0:17:18Such a simple dish to recreate.
0:17:18 > 0:17:20The flavour is fantastic.
0:17:20 > 0:17:23For me, this sums up Spain in my opinion - croquetas
0:17:23 > 0:17:25and padron peppers.
0:17:25 > 0:17:27One in every ten, remember.
0:17:31 > 0:17:32It's not that one.
0:17:35 > 0:17:38Cooking this dish transports me right back to Barcelona
0:17:38 > 0:17:42and reminds me of all those amazing food producers that Spain has.
0:17:44 > 0:17:46But we have them closer to home too
0:17:46 > 0:17:49and their ingredients are helping to make our own cuisine
0:17:49 > 0:17:51more and more adventurous.
0:17:53 > 0:17:58Cindy O'Brien farms an unusual sea creature called abalone
0:17:58 > 0:17:59off the west coast of Ireland.
0:18:00 > 0:18:04Her journey to the wild and spectacular shores of Galway
0:18:04 > 0:18:06has been a long one.
0:18:06 > 0:18:08I grew up in Southern California,
0:18:08 > 0:18:10which is completely different from here.
0:18:10 > 0:18:12Very little rain, lots of sun.
0:18:12 > 0:18:14We lived close by to sea.
0:18:14 > 0:18:16We would always go with my mum and dad and sisters
0:18:16 > 0:18:18and we would be looking for shells
0:18:18 > 0:18:20and that's where the interest started.
0:18:22 > 0:18:24Cindy trained as a marine biologist
0:18:24 > 0:18:28and met her Irish-born husband whilst working in Florida.
0:18:28 > 0:18:32But it was a dilemma about where to raise their future family
0:18:32 > 0:18:34that prompted their move to Ireland.
0:18:35 > 0:18:38I wanted to settle in California and my husband wanted
0:18:38 > 0:18:44to settle in Miami and so we decided to compromise and go to Ireland.
0:18:45 > 0:18:48Luckily, warm weather wasn't a must-have for the couple.
0:18:48 > 0:18:51It's changeable and you can have all four seasons in one day
0:18:51 > 0:18:53and that's the nice thing about it.
0:18:53 > 0:18:56You know, you can kind of get sick and tired of just sunshine.
0:18:56 > 0:18:59SHE LAUGHS I'm not sure about that,
0:18:59 > 0:19:02but Galway Bay did prove a great place to start the business
0:19:02 > 0:19:04that Cindy had long dreamed of.
0:19:06 > 0:19:09I had always wanted to run an aquaculture farm
0:19:09 > 0:19:13from the age of about 17, 18 years old.
0:19:13 > 0:19:17The interest for abalone came in when I was working in Miami.
0:19:17 > 0:19:19I was in a experimental fish hatchery there.
0:19:19 > 0:19:22And one of the professors there was talking about abalone
0:19:22 > 0:19:24and I did more research on it
0:19:24 > 0:19:27and that's where I decided that abalone was the one for me.
0:19:29 > 0:19:31An abalone is a type sea snail
0:19:31 > 0:19:34found mainly in cold waters around the world.
0:19:34 > 0:19:37It's considered a delicacy in many countries,
0:19:37 > 0:19:40particularly China and the Far East.
0:19:40 > 0:19:45The abalone raw will have a very subtle taste,
0:19:45 > 0:19:47more like a sea taste.
0:19:47 > 0:19:51Think of a mushroom, when it's raw, you have a certain taste
0:19:51 > 0:19:54and when it's dried, it has a much stronger flavour
0:19:54 > 0:19:55and it's the same with the abalone.
0:19:57 > 0:20:00Aquafarms like Cindy's are springing up in places as diverse
0:20:00 > 0:20:04as South Africa, Australia and Iceland.
0:20:04 > 0:20:07Whilst the demand for abalone has rocketed,
0:20:07 > 0:20:10stocks in the wild have depleted.
0:20:10 > 0:20:13If you are actually sustainable,
0:20:13 > 0:20:15then you are helping the wild population come back.
0:20:15 > 0:20:20And that's part of what we hope to achieve.
0:20:22 > 0:20:26Cindy farms the abalone in 20 on-shore tanks filled with
0:20:26 > 0:20:28Galway Bay sea water.
0:20:28 > 0:20:30This is constantly filtered and cleaned,
0:20:30 > 0:20:34providing the perfect environment for the creatures to grow and breed.
0:20:36 > 0:20:37This is our hatchery.
0:20:37 > 0:20:41So, we will actually spawn the abalone in these buckets,
0:20:41 > 0:20:44the abalone will release their eggs, we get them to fertilize
0:20:44 > 0:20:47and we put them in egg trays.
0:20:47 > 0:20:48That's a really good female.
0:20:48 > 0:20:50Her eggs are dark. You can see them.
0:20:52 > 0:20:54This is the part that everyone loves doing -
0:20:54 > 0:20:57getting the abalones to spawn and producing more abalone.
0:20:57 > 0:20:59I mean, it's like any farmer.
0:20:59 > 0:21:02You want to see the new crop coming in.
0:21:04 > 0:21:07They hatch from their eggs in under 24 hours
0:21:07 > 0:21:11and live on a diet of microalgae, but as they grow their diet changes.
0:21:13 > 0:21:14These are the weanings
0:21:14 > 0:21:19and they've been weaned off the microalgae onto the kelp.
0:21:19 > 0:21:21This is what they are eating now.
0:21:22 > 0:21:27Luckily, Cindy has a free supply of kelp right on her doorstep.
0:21:27 > 0:21:29We actually collect it locally.
0:21:29 > 0:21:32It's good, clean seaweed that we get
0:21:32 > 0:21:35and that is all that our abalones are fed.
0:21:35 > 0:21:38We normally get the seaweed at low tide,
0:21:38 > 0:21:41so you just kind of depends when low tide is
0:21:41 > 0:21:43whether it's eight o'clock in the morning or,
0:21:43 > 0:21:46you know, four o'clock in the afternoon.
0:21:46 > 0:21:50Even with all this food, the creatures are slow-growing.
0:21:50 > 0:21:54They won't reach market size for another three to four years.
0:21:54 > 0:21:58But once they do, there's a world of ways to eat them.
0:21:58 > 0:22:00The Japanese often consume them raw in sushi
0:22:00 > 0:22:04and in California, you can even find them on pizza toppings.
0:22:05 > 0:22:09But today, Cindy is the preparing a variety of abalone dishes
0:22:09 > 0:22:10like pancakes.
0:22:11 > 0:22:13It'll be an interesting way
0:22:13 > 0:22:17to introduce this unusual ingredient to her daughter's friends.
0:22:17 > 0:22:21The younger people are the ones who have a more adventurous palate.
0:22:21 > 0:22:24It's amazing to see really young kids
0:22:24 > 0:22:27who are willing to try anything.
0:22:27 > 0:22:28Oh, that's really nice, yeah.
0:22:28 > 0:22:31It's, like, nice and moist, so it's delicious.
0:22:31 > 0:22:33It's very tasty. Absolutely. I hadn't tried it before,
0:22:33 > 0:22:35so it was lovely.
0:22:35 > 0:22:37Cindy hopes that the rest of us
0:22:37 > 0:22:39will come round to the idea of abalone too.
0:22:43 > 0:22:46Going abroad as a kid on family holidays really opens your mind
0:22:46 > 0:22:47to new flavours.
0:22:50 > 0:22:53My first foreign trip was to St Emilion in France.
0:22:56 > 0:22:58Back then, it was all about macarons,
0:22:58 > 0:23:02or if you are from Yorkshire, macaroons.
0:23:02 > 0:23:06But as I grew up, it became more about their famous wine.
0:23:06 > 0:23:09This is a homage to both of those ingredients -
0:23:09 > 0:23:11my St Emilion macaroons.
0:23:13 > 0:23:15So, I'm going to make my own macaroons
0:23:15 > 0:23:18and serve that with a lovely red wine and chocolate mousse.
0:23:18 > 0:23:20So, the first thing for our macaroons
0:23:20 > 0:23:22is that you need to measure out everything.
0:23:22 > 0:23:24Exact! Really, that's the key to this.
0:23:24 > 0:23:27Really, with pastry, it's either right or wrong.
0:23:27 > 0:23:31So, for this I want 100g of icing sugar.
0:23:33 > 0:23:36To this, add 100g of ground almonds
0:23:36 > 0:23:38and then blitz for a couple of minutes.
0:23:42 > 0:23:46Not many people do this, but I think it benefits the macaroons.
0:23:46 > 0:23:48You get it much finer
0:23:48 > 0:23:51and in doing so, you get a really good quality end product.
0:23:53 > 0:23:54That's probably enough.
0:23:56 > 0:24:01Next, I'm going to make some Italian meringue.
0:24:01 > 0:24:04And for that, I need 100g, again, of caster sugar.
0:24:04 > 0:24:07Make sure it's exact.
0:24:07 > 0:24:08Bang on.
0:24:08 > 0:24:12Then pop it in the pan just with a little bit of water
0:24:12 > 0:24:13to mix it to a paste.
0:24:14 > 0:24:17Switch it on a high heat and then leave it.
0:24:19 > 0:24:22While that's heating up, separate out two egg whites
0:24:22 > 0:24:23and start whipping them...
0:24:24 > 0:24:28..all the while keeping your eye on the temperature of that sugar.
0:24:29 > 0:24:33When it hits 110 degrees centigrade, add it to the egg whites.
0:24:35 > 0:24:38Now, you've got to pour this carefully, but quickly.
0:24:40 > 0:24:43Too much in one go, it kind of cooks the egg whites,
0:24:43 > 0:24:47so you've got to pour it...in a constant stream.
0:24:47 > 0:24:51All the time, keep the machine going round and round
0:24:51 > 0:24:53as high as possible. It's looking pretty good.
0:24:56 > 0:24:59Add half the meringue to the blitzed almonds and sugar.
0:24:59 > 0:25:01This will gradually turn into a paste.
0:25:03 > 0:25:04Then gently fold in the rest.
0:25:04 > 0:25:08Doing it this way will give the macaroons a lovely, light texture.
0:25:10 > 0:25:13Once you've done this, it's almost time to pipe.
0:25:13 > 0:25:15So let me show you a nifty little trick.
0:25:16 > 0:25:19Get yourself a little cutter, like this.
0:25:19 > 0:25:22Basically draw on your silicone paper.
0:25:22 > 0:25:28Now, this is used as a template to pipe the macaroons.
0:25:30 > 0:25:32To make sure they are all the same size.
0:25:35 > 0:25:37And what you must do -
0:25:37 > 0:25:39and you've got to remember this bit -
0:25:39 > 0:25:41is take the paper and turn it over
0:25:41 > 0:25:44because lead in your macaroons
0:25:44 > 0:25:45doesn't taste very nice.
0:25:47 > 0:25:50Fill up the piping bag then stick the paper to the baking tray
0:25:50 > 0:25:53with a little bit of the mixture.
0:25:53 > 0:25:56This stops the paper blowing around in the oven.
0:25:56 > 0:25:59Now you can start piping.
0:25:59 > 0:26:02Really, you pipe inside the little discs that you've created.
0:26:02 > 0:26:06Now to do that, just hold the piping bag at the top,
0:26:06 > 0:26:08press down and pipe.
0:26:08 > 0:26:11When you get to the edge of your little template, stop.
0:26:12 > 0:26:14It really is that simple.
0:26:19 > 0:26:21So once you've got them full like that,
0:26:21 > 0:26:24and they all look pretty the same to me,
0:26:24 > 0:26:28just grab a touch of water in your fingers.
0:26:28 > 0:26:31Just press the top of the macaroons.
0:26:33 > 0:26:35And what you have to do now is leave them.
0:26:37 > 0:26:41And leave them for at least half an hour before they go in the oven.
0:26:41 > 0:26:43This is a vital part of it.
0:26:43 > 0:26:47Cos this is where that lovely crust, that smooth crust,
0:26:47 > 0:26:49will come over the top of the macaroons
0:26:49 > 0:26:52and they'll souffle around the edge once you put them in the oven.
0:26:52 > 0:26:54And you'll only get that by leaving it.
0:26:56 > 0:26:58Which kind of gives you the time to wash up.
0:27:00 > 0:27:02When those crusts have formed,
0:27:02 > 0:27:06pop them in the oven for 20 to 25 minutes at 140 degrees centigrade.
0:27:09 > 0:27:11Once you've taken them out, set them aside to cool
0:27:11 > 0:27:14and you can get on with making the chocolate mousse.
0:27:16 > 0:27:19We want good quality dark chocolate and butter.
0:27:21 > 0:27:24You melt the butter and chocolate together.
0:27:25 > 0:27:28While that is happening, separate out four eggs.
0:27:28 > 0:27:31And whip up the egg yolks together with 50g of sugar
0:27:31 > 0:27:33over another bain-marie.
0:27:35 > 0:27:38Now, this reminds me of France so much.
0:27:38 > 0:27:41You've got the macaroons, which came from underneath the flat
0:27:41 > 0:27:42where we were sort of staying,
0:27:42 > 0:27:46so you got that lovely smell when you woke up in the morning.
0:27:46 > 0:27:49And this chocolate mousse comes from just over the courtyard.
0:27:49 > 0:27:51St Emilion is based on a hill,
0:27:51 > 0:27:54you've got this beautiful sort of town and on the courtyard,
0:27:54 > 0:27:58you've got these lovely views over the top of all the vineyards
0:27:58 > 0:27:59over in the valley.
0:27:59 > 0:28:03There was a very famous hotel and restaurant that is still there -
0:28:03 > 0:28:05Hotel de Plaisance.
0:28:05 > 0:28:08And I remember as a young nipper wandering around the kitchen
0:28:08 > 0:28:13just in awe, really, of all the chefs all in white with neckties
0:28:13 > 0:28:14and tall chef's hats.
0:28:14 > 0:28:19And I actually remembering eating this chocolate mousse way back then.
0:28:20 > 0:28:24When the egg yolks are nicely whisked, add the melted chocolate
0:28:24 > 0:28:26and keep it over a bain-marie,
0:28:26 > 0:28:28otherwise it will start to set.
0:28:28 > 0:28:31Then whisk up the four egg whites set aside from earlier,
0:28:31 > 0:28:33fold them into the mixture.
0:28:36 > 0:28:41What you get in the end is this lovely, light chocolate mousse.
0:28:41 > 0:28:43You can now bring all the elements together.
0:28:45 > 0:28:47You get some decent red wine glasses.
0:28:47 > 0:28:50Now, what you do with the macaroons is you take these
0:28:50 > 0:28:52and place them in the base.
0:28:54 > 0:28:59And then a nice glug of this St Emilion wine.
0:29:01 > 0:29:03But you've got this amazing red wine,
0:29:03 > 0:29:06which sits almost like the jewel in the crown
0:29:06 > 0:29:08at the bottom of the glass, really.
0:29:09 > 0:29:11Next comes the chocolate mousse.
0:29:11 > 0:29:16And then finally, not forgetting these wonderful macaroons
0:29:16 > 0:29:18just put one in the centre.
0:29:19 > 0:29:22You could pop these in the fridge to firm them up,
0:29:22 > 0:29:24but I can't resist a moment longer.
0:29:26 > 0:29:30What I love about this is underneath.
0:29:30 > 0:29:31And it's the red wine...
0:29:33 > 0:29:35Mm!
0:29:37 > 0:29:40..mixed with the macaroons and chocolate.
0:29:40 > 0:29:42It really is a grown-up dessert, this.
0:29:43 > 0:29:46It tastes amazing.
0:29:46 > 0:29:47It's pretty good, this.
0:29:50 > 0:29:53I'm always inspired by trips to both France and Spain.
0:29:55 > 0:29:59And that tradition of bringing home recipes from Europe has been
0:29:59 > 0:30:02going on for hundreds of years.
0:30:02 > 0:30:07Food historian Ivan Day is taking us on a Georgian gap year to find out
0:30:07 > 0:30:11what foods those early tourists brought back to the UK.
0:30:13 > 0:30:17The 18th century was the age of the Grand Tour,
0:30:17 > 0:30:21when young aristocratic Englishman travelled down into Europe,
0:30:21 > 0:30:23into the Italian peninsula,
0:30:23 > 0:30:28and visited all the great sites of antiquity and the Renaissance.
0:30:28 > 0:30:32Some of these guys get so interested in Italian culture
0:30:32 > 0:30:34that they start coming back to London
0:30:34 > 0:30:40wearing the latest Italian fashions and wigs and flamboyant clothes
0:30:40 > 0:30:44and became known in London as the Macaroni Club.
0:30:46 > 0:30:50But one fantastic thing which they acquired on their travels
0:30:50 > 0:30:53was a real passion for Italian food.
0:30:53 > 0:30:59So, using 18th-century methods, I'm going to make two wonderful dishes
0:30:59 > 0:31:03typical of the sort of things that the Macaroni really enjoyed eating.
0:31:05 > 0:31:08The first one, the main, is something called
0:31:08 > 0:31:10a timbalo de maccaroni.
0:31:10 > 0:31:16The second one is an absolutely wonderful pineapple ice.
0:31:18 > 0:31:23Ivan's timbalo de maccaroni is actually filled with ravioli,
0:31:23 > 0:31:29stuffed with a mixture of chard, ricotta, Parmesan and egg yolk,
0:31:29 > 0:31:33a rich combination for those young men with very expensive tastes.
0:31:35 > 0:31:38One of the most notorious London Macaroni was
0:31:38 > 0:31:43the Whig politician Charles James Fox,
0:31:43 > 0:31:46who went on the usual travel to Italy,
0:31:46 > 0:31:49coming back with the most flamboyant waistcoats,
0:31:49 > 0:31:51which were famous all over the city.
0:31:51 > 0:31:57He was a womaniser, he was a gambler and he ran up enormous debts.
0:31:59 > 0:32:03The Macaroni Club were happy to pay handsomely for a taste of Italy.
0:32:03 > 0:32:07And London's restaurants were grafting to provide it.
0:32:07 > 0:32:10They didn't have any pasta machines in the 18th century,
0:32:10 > 0:32:13so it all had to be done with vim and vigour
0:32:13 > 0:32:14and a bit of elbow grease.
0:32:15 > 0:32:17When the pasta sheets were rolled,
0:32:17 > 0:32:21chefs would tackle the tricky job of making the individual parcels.
0:32:31 > 0:32:34So, I've made my ravioli
0:32:34 > 0:32:38and I actually cooked it a little bit more in a simple sauce
0:32:38 > 0:32:42made of cream, Parmesan cheese and a little bit of butter.
0:32:44 > 0:32:47To make a case for the delicious ravioli filling,
0:32:47 > 0:32:49Ivan lines a mould with pastry.
0:32:51 > 0:32:54The trick is to get your timbalo mould
0:32:54 > 0:32:59and to put it over...very gently, over your inverted pastry.
0:32:59 > 0:33:04And then flick the whole thing over,
0:33:04 > 0:33:06take that out.
0:33:06 > 0:33:10And then if you can do it, get the mould that's inside
0:33:10 > 0:33:12out as gently as you can.
0:33:14 > 0:33:17After trimming the excess pastry, Ivan carefully adds the ravioli
0:33:17 > 0:33:19and puts a lid on the pie.
0:33:21 > 0:33:24Just a little hole to let the steam out.
0:33:25 > 0:33:31And that is one timbalo de ravioli ready to go in the oven.
0:33:36 > 0:33:40While my timbalo is baking in the oven,
0:33:40 > 0:33:44I'm going to make another archetypal Italian dish -
0:33:44 > 0:33:47a beautiful pineapple ice.
0:33:48 > 0:33:53The Italians are really noted for their frozen desserts.
0:33:53 > 0:33:57And they were masters at making ices in the form
0:33:57 > 0:34:00of all sorts of things, particularly fruits.
0:34:00 > 0:34:04And this one is probably the most luxurious of all
0:34:04 > 0:34:07because it's made with a pineapple,
0:34:07 > 0:34:12which was the most expensive fruit there was in the whole of Europe.
0:34:12 > 0:34:16One posh ingredient and many hours of preparation
0:34:16 > 0:34:18made this a very pricey dessert.
0:34:18 > 0:34:22The Macaroni Club wouldn't have settled for anything less.
0:34:22 > 0:34:24Now, I'm going to look after that
0:34:24 > 0:34:26because I need it for something a bit later on.
0:34:28 > 0:34:30After being peeled, the whole pineapple
0:34:30 > 0:34:34including the core was chopped up.
0:34:34 > 0:34:39It was then pounded with an early laboursaving piece of kit.
0:34:39 > 0:34:42This is simply a giant pestle and mortar.
0:34:42 > 0:34:47It's beautifully designed, so this will do all the work for me
0:34:47 > 0:34:50rather than me grinding away.
0:34:52 > 0:34:55When the pounding was complete, the Georgian chefs would mix it
0:34:55 > 0:34:59with a syrup then leave it to stand for a few hours before straining.
0:35:01 > 0:35:05In order to make my ice cream 18th-century style,
0:35:05 > 0:35:07I'm using this equipment.
0:35:07 > 0:35:10This is a wooden freezing pail
0:35:10 > 0:35:14and inside it is a pewter freezing pot or sorbettiera.
0:35:14 > 0:35:17The sorbettiera was placed in the pail
0:35:17 > 0:35:19and packed with layers of ice and salt
0:35:19 > 0:35:22to speed up the freezing process.
0:35:24 > 0:35:30In there at the moment, it will be the temperature of a modern freezer,
0:35:30 > 0:35:31about -13.
0:35:32 > 0:35:34A mixture of the pineapple,
0:35:34 > 0:35:38water and lemon juice are added to the sorbettiera.
0:35:39 > 0:35:42The liquid was then frozen by spinning it around repeatedly
0:35:42 > 0:35:45in the ice pail for about 20 minutes.
0:35:48 > 0:35:52Ice cream first came to England in the 1660s.
0:35:53 > 0:35:55By the early 19th century,
0:35:55 > 0:35:59it was still something that only the wealthy experienced.
0:35:59 > 0:36:02But in Italy, it was a different story
0:36:02 > 0:36:04because impoverished street urchins
0:36:04 > 0:36:10in the city of Naples could enjoy ices sold by street vendors.
0:36:12 > 0:36:15But street food wasn't good enough for the Macaroni Club.
0:36:15 > 0:36:19Their desserts required quite a few more man hours.
0:36:19 > 0:36:24I've got here a mould made out of pewter.
0:36:24 > 0:36:27It actually is from the period of the recipe,
0:36:27 > 0:36:29from the early 19th century.
0:36:29 > 0:36:36I'm going to push this very soft frozen pineapple into the mould.
0:36:36 > 0:36:40By pushing it in, I'll get all of the lovely little details.
0:36:40 > 0:36:43The last step was to seal the mould with butter
0:36:43 > 0:36:47and pop the ice back into the pail for two to three hours.
0:36:47 > 0:36:51Then finally after all the complicated preparation,
0:36:51 > 0:36:53the pineapple ice was ready.
0:36:53 > 0:36:55Just look at that.
0:36:56 > 0:37:01That is a feast fit for the Macaroni.
0:37:04 > 0:37:07I'm going to try the timbalo first of all.
0:37:15 > 0:37:18It is absolutely superb.
0:37:19 > 0:37:24And now for my pineapple ice, which I think looks too beautiful to eat.
0:37:29 > 0:37:30Mm.
0:37:31 > 0:37:33It's got this wonderful silky texture.
0:37:33 > 0:37:38There's no trace of any ice crystals. It's absolutely perfect.
0:37:38 > 0:37:41People made fun of these Macaroni guys,
0:37:41 > 0:37:45but I think they, in some ways, were geniuses
0:37:45 > 0:37:49because they brought back the wonderful taste of Italy,
0:37:49 > 0:37:52which now we just cannot get enough of.
0:37:52 > 0:37:54Viva i Maccaroni.
0:37:59 > 0:38:01Time to meet up with a good friend of mine
0:38:01 > 0:38:06who's brought his fair share of classic Italian cooking to the UK.
0:38:06 > 0:38:08Antonio Carluccio.
0:38:08 > 0:38:12But today, I've invited him over for a taste of my travels
0:38:12 > 0:38:13from much further afield.
0:38:15 > 0:38:18Singapore is where I got the inspiration
0:38:18 > 0:38:20for this tasty chilli crab dish.
0:38:21 > 0:38:23So, I'm going to do some fresh brown crab,
0:38:23 > 0:38:26which is just caught from about 40 miles away
0:38:26 > 0:38:27down on the coast.
0:38:27 > 0:38:29- You know the name in Italian? - What's this?
0:38:29 > 0:38:32- Granciporro.- Granciporro.
0:38:32 > 0:38:34So, what got you into food in the first place, then?
0:38:34 > 0:38:36- Greed.- Greed.
0:38:36 > 0:38:38- Was it your parents? Were they... - No, no.
0:38:38 > 0:38:42It was very funny because I was brought up in the centre.
0:38:42 > 0:38:43We lived in a station
0:38:43 > 0:38:46- because papa was stationmaster of the railway.- Right.
0:38:46 > 0:38:47And my mother, when I was a child,
0:38:47 > 0:38:50she was sending me into the office down there
0:38:50 > 0:38:53to see if the train would depart on time
0:38:53 > 0:38:56in order to go up and say yes.
0:38:56 > 0:38:58And she would put the pasta into the water
0:38:58 > 0:39:02so that when papa was coming for the food, the pasta was perfect.
0:39:02 > 0:39:06When you grow up like this, you know that food is important,
0:39:06 > 0:39:10but what I discovered is that in cooking for somebody else
0:39:10 > 0:39:14it is a sort of sharing of a passion,
0:39:14 > 0:39:16but sharing of life as well.
0:39:16 > 0:39:20And it's lovely to eat together with somebody else.
0:39:20 > 0:39:22The meal we're going to share all starts
0:39:22 > 0:39:25with some finely chopped ginger, garlic cloves
0:39:25 > 0:39:27and red bird's-eye chillies.
0:39:29 > 0:39:34Chuck them into hot oil and then add the tops of some spring onions.
0:39:36 > 0:39:38- Well, we saute this off like that. - Lovely.
0:39:38 > 0:39:40So, you just get them nice and soft, really,
0:39:40 > 0:39:42and then I use this tomato sauce.
0:39:42 > 0:39:44You can use tomato ketchup as well in there.
0:39:44 > 0:39:47And we use, I don't know, about 150ml...
0:39:47 > 0:39:50- But it's a very dark sauce, is it with some...- It's home-made ketchup.
0:39:50 > 0:39:52A-ha.
0:39:52 > 0:39:56And then we use a combination of this sweet chilli sauce, which I love,
0:39:56 > 0:39:59- about 75ml.- Wonderful.
0:39:59 > 0:40:02I can already imagine the taste of the crab in that sauce.
0:40:02 > 0:40:04Yeah, it's delicious.
0:40:04 > 0:40:07First time I came across this was in Singapore in a restaurant.
0:40:07 > 0:40:10- It was called Crab Under The Bridge.- Wow.
0:40:10 > 0:40:13Before you even get served, you just put this bib on
0:40:13 > 0:40:14and this massive bowl of crab arrives
0:40:14 > 0:40:16and you can't understand why this bib's here,
0:40:16 > 0:40:18but you can after about five minutes
0:40:18 > 0:40:21- cos you're just caked in it all around your face.- Wonderful.
0:40:22 > 0:40:25The key to making a proper mess is the sauce.
0:40:26 > 0:40:29For this, add about 75ml of hoisin,
0:40:29 > 0:40:31a tablespoon of fish sauce
0:40:31 > 0:40:34and the juice of a fresh lime.
0:40:34 > 0:40:37Now you need to sweeten this up a touch, so we're just going to add
0:40:37 > 0:40:38- a little bit of sugar to this.- Yep.
0:40:38 > 0:40:41That sauce looks very inviting. My goodness!
0:40:41 > 0:40:43- It looks all right, doesn't it? - Oh, yeah, yeah.
0:40:43 > 0:40:45I know that people, they don't like it,
0:40:45 > 0:40:47but may I put my little finger in there?
0:40:47 > 0:40:50Look, if you do that, I'm going to do that as well.
0:40:50 > 0:40:53Mmm!
0:40:53 > 0:40:57When the sauce is reduced, set one third of it aside,
0:40:57 > 0:41:00then toss the cooked crab in the remaining two thirds
0:41:00 > 0:41:03making sure you coat it thoroughly.
0:41:03 > 0:41:06- Oh, that's...- Oh, you see?
0:41:06 > 0:41:08You know there's a pleasure from time to time to see
0:41:08 > 0:41:11that the food is treated properly.
0:41:11 > 0:41:16Not really just, you know... Ah!
0:41:17 > 0:41:20Let that simmer away for about five minutes.
0:41:21 > 0:41:24Then combine the remaining sauce with some boiled egg noodles
0:41:24 > 0:41:26and the rest of the spring onions.
0:41:28 > 0:41:31Finally, add some chopped mint and coriander.
0:41:31 > 0:41:37I always try to maintain that classic Italian approach to that,
0:41:37 > 0:41:40which, first of all, has to be taste.
0:41:40 > 0:41:43It's never the look before taste.
0:41:43 > 0:41:46In fact, we have products in Italy called brutti ma buoni,
0:41:46 > 0:41:49which means "ugly but good."
0:41:49 > 0:41:53- Ugly but... I like that name. What's that called?- Brutti ma buoni.
0:41:53 > 0:41:55And it could be anything.
0:41:55 > 0:41:57Even biscuits, you know, that they look horrible,
0:41:57 > 0:41:58but they taste fantastic.
0:41:59 > 0:42:02Well, that doesn't look too bad to me
0:42:02 > 0:42:06and it also tastes fantastic and smells divine.
0:42:06 > 0:42:09A Far Eastern assault on the senses.
0:42:09 > 0:42:11My goodness. Ah!
0:42:11 > 0:42:16- JAMES LAUGHS - I can already see me enjoying a lot.
0:42:16 > 0:42:18Look at that!
0:42:18 > 0:42:21- Shall we eat this, then?- Oh, yes. - Come on then.- Oh, yes. Oh, yes.
0:42:24 > 0:42:27I take this one, yes.
0:42:27 > 0:42:29- Ah.- This is the key to this dish.
0:42:32 > 0:42:34- Oh, the sauce is wonderful. - You like it?
0:42:34 > 0:42:38Yeah. I will make it.
0:42:38 > 0:42:40- Chin-chin. Good health.- Oh, lovely.
0:42:42 > 0:42:44There really is nothing better
0:42:44 > 0:42:47than finding culinary inspiration on your travels
0:42:47 > 0:42:51then cooking some delicious dishes for your friends and family
0:42:51 > 0:42:52when you get home.
0:42:54 > 0:42:59You can find all the recipes from the entire series on...
0:43:02 > 0:43:05I'll tell you a little secret. There's a little place in Hampshire
0:43:05 > 0:43:08- that if you ever want Singapore chilli crab...- In Hampshire?- Yeah.
0:43:08 > 0:43:12Give me a ring and I'll cook it here. THEY LAUGH