0:00:02 > 0:00:06The heart of my home is the kitchen
0:00:06 > 0:00:09and it's here that I love to cook delicious meals
0:00:09 > 0:00:13for my nearest and dearest.
0:00:13 > 0:00:14- ALL:- Cheers!
0:00:17 > 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.
0:00:42 > 0:00:44My kitchen is the ideal place
0:00:44 > 0:00:47to rustle up something hearty and nutritious.
0:00:47 > 0:00:49But when I'm away from home,
0:00:49 > 0:00:52sitting down to a well-cooked meal can be much trickier.
0:00:52 > 0:00:55These days, our hectic lifestyles mean that so often,
0:00:55 > 0:00:57we never get a chance for a decent lunch
0:00:57 > 0:01:00and just settle for the occasional soggy sandwich.
0:01:00 > 0:01:02Well, not any more.
0:01:02 > 0:01:05'Today, I'm showing you how to do lunch properly.
0:01:05 > 0:01:09'I am creating a tray bake that's perfect to pack up...'
0:01:09 > 0:01:12It's a wonderful lunchtime treat, this.
0:01:12 > 0:01:13'..providing living proof
0:01:13 > 0:01:16'that even the fussiest kids can be converted...'
0:01:16 > 0:01:20My favourite packed lunch was a banana and Flake sandwich.
0:01:20 > 0:01:23'..and reuniting with an old Ready Steady Cook rival
0:01:23 > 0:01:26'who persuades me to break out the bandanna.'
0:01:26 > 0:01:29I look like an old version of Karate Kid.
0:01:29 > 0:01:30SHE LAUGHS
0:01:32 > 0:01:37But first, I am heading Stateside for a hot deli delight
0:01:37 > 0:01:40that'll satisfy even the hungriest of appetites.
0:01:40 > 0:01:44It's a New York-style sarnie cooked in a paper bag.
0:01:46 > 0:01:49Now, of course, sandwiches are a normal lunchtime thing,
0:01:49 > 0:01:52but this one takes it to a different level.
0:01:52 > 0:01:55It is a toasted pastrami sandwich, with Fontina cheese
0:01:55 > 0:01:57and some lovely cucumber and dill pickle.
0:01:57 > 0:02:00The first thing I'm going to do is make that pickle.
0:02:00 > 0:02:03Now, you need a particular vinegar for this.
0:02:03 > 0:02:04This is rice wine vinegar.
0:02:04 > 0:02:06Some people call it Japanese rice wine vinegar.
0:02:06 > 0:02:09It's much milder than malt vinegar.
0:02:09 > 0:02:11It creates a very quick and simple pickle.
0:02:11 > 0:02:15So what you need is a glug of that.
0:02:15 > 0:02:16Then just warm it up.
0:02:18 > 0:02:20This pickle is so straightforward.
0:02:20 > 0:02:23Add sugar, salt and black mustard seeds
0:02:23 > 0:02:25to the warm rice wine vinegar,
0:02:25 > 0:02:28then thinly slice some cucumber.
0:02:28 > 0:02:30The thing is with this is make plenty,
0:02:30 > 0:02:32because this cucumber will keep
0:02:32 > 0:02:34for a couple of weeks in the fridge as well
0:02:34 > 0:02:37and you can also have this with things like fishcakes
0:02:37 > 0:02:40and cooked crab, that kind of stuff.
0:02:40 > 0:02:41It's brilliant.
0:02:41 > 0:02:44Add the pickling liquid to the sliced cucumber
0:02:44 > 0:02:45and let it infuse.
0:02:45 > 0:02:47Now, this is classed as an instant pickle,
0:02:47 > 0:02:49so you can almost eat this straight away,
0:02:49 > 0:02:51but it wants ten minutes, just sat there,
0:02:51 > 0:02:54absorbing all that nice mixture.
0:02:54 > 0:02:56Now, I'm going to use sourdough for this.
0:02:56 > 0:02:59I'm going to just toast a few slices of sourdough.
0:03:01 > 0:03:04Now, chop up some dill and chuck it in with the pickling cucumbers,
0:03:04 > 0:03:07but don't add it too soon, or the dill will discolour.
0:03:10 > 0:03:12Now, over in the States, in these New York delis,
0:03:12 > 0:03:15I've had pastrami with a little bit of rye bread,
0:03:15 > 0:03:17but sourdough is perfect for this.
0:03:17 > 0:03:20You want something that is full-on in flavour,
0:03:20 > 0:03:22but also something that doesn't go soggy.
0:03:22 > 0:03:24That's why I'm toasting it first of all,
0:03:24 > 0:03:26because you can make this the night before.
0:03:26 > 0:03:28Parcel it up, take it to the office,
0:03:28 > 0:03:31and either reheat it in the microwave or chuck it in the oven,
0:03:31 > 0:03:33and you have an amazing hot sandwich.
0:03:34 > 0:03:36Spread wholegrain mustard on your toast
0:03:36 > 0:03:38for a little added kick.
0:03:38 > 0:03:42Now onto the pastrami. It doesn't always have to be beef.
0:03:42 > 0:03:44I've had this in America - it's made out of turkey,
0:03:44 > 0:03:47sometimes with mutton as well, but generally, it's done with beef.
0:03:52 > 0:03:53Now I know if you are just tuning in,
0:03:53 > 0:03:56you're just seeing me making a ham and cheese sandwich.
0:03:56 > 0:04:00But just hold on a minute. I haven't finally lost it.
0:04:01 > 0:04:03Of course, it's about this dill pickle,
0:04:03 > 0:04:06that combination between the meatiness
0:04:06 > 0:04:09and that lovely freshness with the pickle.
0:04:09 > 0:04:11If you get as hungry as I do at lunchtime,
0:04:11 > 0:04:13you'll need a double-decker.
0:04:13 > 0:04:16See? That looks pretty good enough to eat as it is.
0:04:16 > 0:04:19But remember we are going to warm this through in the oven,
0:04:19 > 0:04:22so for that, we can wrap it up.
0:04:22 > 0:04:26My favourite packed lunch was a banana and Flake sandwich.
0:04:28 > 0:04:31That was it. Mainly because nobody wanted to share with me
0:04:31 > 0:04:33so I could eat the entire lot by myself.
0:04:33 > 0:04:37Unlike this sandwich, which everybody will want to try.
0:04:38 > 0:04:42Better wrap it tightly, then, using grease-proof paper and string.
0:04:42 > 0:04:45This is how my nan used to wrap my Christmas present -
0:04:45 > 0:04:48in brown paper, just like this.
0:04:48 > 0:04:52This is great to take to the office and warm up in the microwave.
0:04:53 > 0:04:55To finish off your sarnies,
0:04:55 > 0:05:00set your oven to 160 degrees Celsius and leave them for ten minutes -
0:05:00 > 0:05:02the perfect amount of time to get cracking
0:05:02 > 0:05:04with some quite special crisps.
0:05:05 > 0:05:11I'm actually going to make my own, using some parsnip and a few carrots,
0:05:11 > 0:05:13and all we do with that is just peel it
0:05:13 > 0:05:16and just keep peeling and peeling and peeling.
0:05:18 > 0:05:20Now you can, of course, make this with any root veg -
0:05:20 > 0:05:23beetroot works really well,
0:05:23 > 0:05:26just stains your hand and stains the chopping board -
0:05:26 > 0:05:29but carrots and parsnips, I think, work best.
0:05:29 > 0:05:32These are just fantastic to use up any leftover root veg
0:05:32 > 0:05:36you've got in the garden or at home, really.
0:05:36 > 0:05:39They taste so much better than a standard packet of crisps
0:05:39 > 0:05:41and they are quick, too.
0:05:41 > 0:05:44Just give them a couple of minutes in a deep fat fryer.
0:05:44 > 0:05:46Now, the key to a really good veg crisp
0:05:46 > 0:05:49is not to have the oil too hot, cos you want the water,
0:05:49 > 0:05:52which is inside the veg, to steam off -
0:05:52 > 0:05:55that's what's happening here - then crisp up.
0:05:55 > 0:05:56If the oil is too hot,
0:05:56 > 0:05:59it browns and then you just end up with a soggy crisp.
0:05:59 > 0:06:02When the carrot resembles orange peel,
0:06:02 > 0:06:03the veg crisps are ready.
0:06:06 > 0:06:08So, these are nice and crisp.
0:06:08 > 0:06:12Of course, we just need to salt this, which will crisp them up even more.
0:06:13 > 0:06:15Just roll them around.
0:06:15 > 0:06:17The hard bit is not scoffing the crisps
0:06:17 > 0:06:20before the toasted parcels are ready.
0:06:22 > 0:06:26Now, trust me, if you do this, you'll be the envy of the office,
0:06:26 > 0:06:29because it smells delicious.
0:06:29 > 0:06:32It's lovely and moist inside, which is exactly what you want,
0:06:32 > 0:06:36and you have a pile of your veg crisps to go with it.
0:06:38 > 0:06:42It may be only a sandwich, but how good does that look?
0:06:48 > 0:06:50If you've never tried pastrami before,
0:06:50 > 0:06:51it really is delicious.
0:06:51 > 0:06:54It's one of the best lunch sandwiches that I have ever tasted.
0:06:54 > 0:06:58Lunches will never be the same again in the office, trust me.
0:06:58 > 0:07:00Banana and Flake sandwich - what was I thinking?
0:07:02 > 0:07:04Thankfully, I've moved on since then
0:07:04 > 0:07:06and this hot, crunchy sourdough,
0:07:06 > 0:07:09wrapped around a pastrami and pickle filling,
0:07:09 > 0:07:12is better than anything I could have dreamt up as a kid.
0:07:16 > 0:07:19If you are after a healthy lunch, then fruit is a great option.
0:07:19 > 0:07:23But you don't have to stick to the usual supermarket suspects.
0:07:24 > 0:07:26Father and son Robert and Simeon Medway
0:07:26 > 0:07:29are on a mission to get more British apricots
0:07:29 > 0:07:31onto our supermarket shelves.
0:07:32 > 0:07:36And their HQ is in this much-loved British resort.
0:07:40 > 0:07:42The Isle of Wight has been part of my life
0:07:42 > 0:07:43as early as I can remember, really.
0:07:43 > 0:07:47My father was born on the island
0:07:47 > 0:07:49and he used to bring us across,
0:07:49 > 0:07:52so it's happy memories, always happy memories.
0:07:53 > 0:07:57When Robert's father passed away, he wanted to invest his inheritance
0:07:57 > 0:08:00in something that would be a fitting tribute to his dad.
0:08:01 > 0:08:04So he and his wife made another trip to the island.
0:08:04 > 0:08:09I came looking for a holiday home. We were looking round the island.
0:08:09 > 0:08:10We read in the County Press
0:08:10 > 0:08:15that there was the possibility of a cherry orchard coming up for sale.
0:08:15 > 0:08:17We walked around and within two hours,
0:08:17 > 0:08:19we'd bought the orchard.
0:08:19 > 0:08:21So it was a very exciting prospect.
0:08:23 > 0:08:25Exciting for him, maybe,
0:08:25 > 0:08:28but Robert's son Simeon was less keen.
0:08:28 > 0:08:29Dad came home one day and said,
0:08:29 > 0:08:31"By the way, I've just been on holiday
0:08:31 > 0:08:33"and I have just bought a cherry orchard."
0:08:33 > 0:08:34"Oh, great(!)"
0:08:36 > 0:08:39But Simeon soon embraced the idea -
0:08:39 > 0:08:42so much so that, back in 2010,
0:08:42 > 0:08:44he and his dad bought another plot of land
0:08:44 > 0:08:47and branched out into apricots.
0:08:47 > 0:08:49This was originally a vineyard.
0:08:49 > 0:08:53It wasn't successful and it had fallen into disrepair
0:08:53 > 0:08:58and so we made an investment to plant 6,000 apricot trees.
0:09:00 > 0:09:02Five years on and the Isle of Wight sunshine
0:09:02 > 0:09:05has finally worked its magic.
0:09:05 > 0:09:06The trees have matured
0:09:06 > 0:09:09and some are really thriving in the British climate.
0:09:10 > 0:09:13The apricots that we are growing are quite a lot bigger
0:09:13 > 0:09:15than we'd initially anticipated.
0:09:15 > 0:09:18This is what you tend to see on your supermarket shelves
0:09:18 > 0:09:21and this is the size of some of the fruit we are growing at the moment.
0:09:21 > 0:09:24You know, you get a lot more juice in the actual apricot.
0:09:28 > 0:09:31It takes three to four days to get the fruit from orchard to shop
0:09:31 > 0:09:36and the delicate business of harvesting must be done by hand.
0:09:37 > 0:09:39The pickers are trained.
0:09:39 > 0:09:43They have colour charts to know the ripeness
0:09:43 > 0:09:46and a size chart as well, to know the size.
0:09:48 > 0:09:50I guess they have a nibble now and again,
0:09:50 > 0:09:52which, of course, we don't mind at all.
0:09:52 > 0:09:55Hm...I'm not too sure I want Robert to catch me snacking.
0:09:56 > 0:09:58When it is picked and packed, some of the fruit
0:09:58 > 0:10:03then goes to local businesses and supermarkets on the mainland.
0:10:03 > 0:10:06The shops reject up to 30% of the apricots
0:10:06 > 0:10:08because they are not considered "pretty enough".
0:10:10 > 0:10:11They are just as tasty, though,
0:10:11 > 0:10:15which is why they have teamed up with local jam maker Erica Oulton.
0:10:15 > 0:10:19She's come along to the orchard to rustle up her apricot jam
0:10:19 > 0:10:21for Robert, Simeon and the gang.
0:10:22 > 0:10:26What I am using today is some second-quality apricots.
0:10:26 > 0:10:29They have got marks on, but if you just cut that off,
0:10:29 > 0:10:30there is no mark underneath.
0:10:30 > 0:10:33So it is absolutely wonderful for this purpose.
0:10:38 > 0:10:41We should say this is not the ideal place to make jam!
0:10:41 > 0:10:43SHE LAUGHS
0:10:43 > 0:10:45But, having said that, jam can be made anywhere.
0:10:47 > 0:10:50Even on the windy, but still very lovely, Isle of Wight.
0:10:53 > 0:10:55A few miles away, jars of the finished product
0:10:55 > 0:10:58are on sale in a hut run by Robert and Simeon.
0:11:00 > 0:11:02The jam is a hit, as is the fruit itself.
0:11:04 > 0:11:05Scrumptious.
0:11:05 > 0:11:07Very fresh and juicy. Lovely.
0:11:07 > 0:11:09Very nice. Very juicy.
0:11:09 > 0:11:11I could eat lots more.
0:11:16 > 0:11:18Back up in the orchard,
0:11:18 > 0:11:20Erica has won her battle with the weather.
0:11:20 > 0:11:22Her jam is now ready.
0:11:26 > 0:11:28Well, I can't think of anything better.
0:11:28 > 0:11:29Never mind strawberries -
0:11:29 > 0:11:33there is nothing like apricot jam on scones
0:11:33 > 0:11:35on the Isle of Wight.
0:11:36 > 0:11:38After a busy morning in the orchard,
0:11:38 > 0:11:40none of this lot are likely to disagree.
0:11:40 > 0:11:42Delicious.
0:11:42 > 0:11:44Very good.
0:11:44 > 0:11:47So their first bumper crop of fruit is a success.
0:11:47 > 0:11:48Yeah...
0:11:50 > 0:11:52It feels such an achievement to actually see the trees,
0:11:52 > 0:11:55having planted them in the ground, six years ago,
0:11:55 > 0:11:59tending to them, to actually seeing the fruit come off the trees.
0:11:59 > 0:12:02You appreciate something much more when you have actually done
0:12:02 > 0:12:06the labour which has resulted in this lovely, lovely flavour.
0:12:10 > 0:12:14Well, seeing all that mouthwatering locally-grown produce
0:12:14 > 0:12:16has inspired me to get back into the kitchen.
0:12:19 > 0:12:22Which is just as well, because midday is fast approaching
0:12:22 > 0:12:25and I could do with a sticky and satisfying treat.
0:12:25 > 0:12:28Now, just because it's lunchtime, it doesn't mean that you can't have
0:12:28 > 0:12:31something nice and sweet to taste afterwards.
0:12:31 > 0:12:34I am going to do, like, a frangipane tart.
0:12:34 > 0:12:39Frangipane is a combination of almonds, sugar, eggs and flour.
0:12:39 > 0:12:42First of all, we've got some shop-bought sweet pastry, here,
0:12:42 > 0:12:44and what I need to do is line the tin.
0:12:44 > 0:12:47With a tartlet, you would normally bake the pastry blind,
0:12:47 > 0:12:51which is, you pre-cook the pastry before you add the filling,
0:12:51 > 0:12:55but I find anything with frangipane, and this mixture that goes with it,
0:12:55 > 0:12:59it's much better, I think, if you basically slowly cook it.
0:12:59 > 0:13:03Only for about half an hour, but it cooks the base as well.
0:13:03 > 0:13:06Otherwise, you can overcook the pastry underneath.
0:13:06 > 0:13:09Now, we are going to line this with a little bit of silicon.
0:13:09 > 0:13:11It is a good idea to butter this first -
0:13:11 > 0:13:14it sticks the paper to the bottom,
0:13:14 > 0:13:16makes it much easier to work with.
0:13:16 > 0:13:19This is so we can lift it out after it's cooked.
0:13:19 > 0:13:20Now, on with our pastry.
0:13:20 > 0:13:22This is shortcrust pastry.
0:13:22 > 0:13:27If you overwork it, particularly over-roll it,
0:13:27 > 0:13:29it will shrink.
0:13:30 > 0:13:32Sprinkle a little flour on a cold surface
0:13:32 > 0:13:34before you roll the pastry out.
0:13:37 > 0:13:39What you have to do is make sure it is nice and thin.
0:13:39 > 0:13:43Once you get to that stage, take your rolling pin, roll it up,
0:13:43 > 0:13:46and then what I do is just roll this over the top.
0:13:47 > 0:13:49Then, basically, just use your fingers...
0:13:50 > 0:13:52..to press it down into the edges.
0:13:54 > 0:13:57Just trim off the pastry that you don't need.
0:13:57 > 0:13:59It's a good idea to use a table knife,
0:13:59 > 0:14:01rather than a chef's knife,
0:14:01 > 0:14:04cos otherwise, you're going to cut the paper.
0:14:04 > 0:14:05Once you have trimmed the pastry,
0:14:05 > 0:14:08stick it in the fridge for five minutes.
0:14:08 > 0:14:10Next up, for our frangipane.
0:14:10 > 0:14:15200g of butter, 200g of sugar to start with.
0:14:15 > 0:14:20It needs to be soft butter for this, because it needs to whip up.
0:14:20 > 0:14:23Cream the butter and sugar by putting it into a mixer.
0:14:26 > 0:14:29Once it has gone pale, add a couple of eggs.
0:14:29 > 0:14:32Cracking them one at a time will ensure it doesn't separate.
0:14:36 > 0:14:40What you end up with is a nice batter.
0:14:40 > 0:14:43You must finish off the rest of it by hand
0:14:43 > 0:14:45and I have got the same quantity of flour in here,
0:14:45 > 0:14:50then I'm going to use 125g of ground almonds.
0:14:50 > 0:14:52You can use ground hazelnuts for this as well -
0:14:52 > 0:14:54it is entirely up to you.
0:14:54 > 0:14:56But that classic combination of frangipane
0:14:56 > 0:14:59is generally always done with almonds.
0:14:59 > 0:15:00Just a touch of baking powder
0:15:00 > 0:15:03and then all you do now is just chuck the whole lot in.
0:15:05 > 0:15:07Then this bit is really, crucially important.
0:15:07 > 0:15:08You mix this in by hand.
0:15:08 > 0:15:11Don't, whatever you do, chuck the flour in
0:15:11 > 0:15:12while it is still on the machine.
0:15:14 > 0:15:18This is why Granny's biscuits always tasted really good.
0:15:18 > 0:15:20Not just my gran's but most people's,
0:15:20 > 0:15:23because they always used to make them by hand.
0:15:23 > 0:15:27And cakes as well - you'd put them in the mouth and they'd almost dissolve.
0:15:27 > 0:15:30You didn't need to bite them or crunch them or chew them.
0:15:30 > 0:15:32So, we have mixed that together.
0:15:33 > 0:15:36Now we can prepare our little apricots.
0:15:38 > 0:15:41De-stone and quarter the fruit, then set them to one side,
0:15:41 > 0:15:44ready to top this glorious lunchtime dessert.
0:15:46 > 0:15:49Now, I have actually just recently bought myself an apricot tree.
0:15:49 > 0:15:51There is no fruit on it, yet,
0:15:51 > 0:15:55but I am hoping in maybe a year or two's time, I may get a crop.
0:15:55 > 0:15:58Now, I am actually going to incorporate the frangipane
0:15:58 > 0:16:00with a touch of apricot jam as well.
0:16:02 > 0:16:05Now you can take the tray out
0:16:05 > 0:16:08then scoop out this apricot jam
0:16:08 > 0:16:12and just basically spread this nice and evenly over the base.
0:16:12 > 0:16:16I like to use the same sort of jam as whatever fruit you're putting in.
0:16:16 > 0:16:19It's entirely up to you, really. You can mix and match it,
0:16:19 > 0:16:22but I think it tastes just as good with raspberries or strawberries.
0:16:22 > 0:16:27Then, of course, grab our frangipane as well.
0:16:27 > 0:16:31You can just dot this over the top.
0:16:31 > 0:16:33And then, using a palette knife...
0:16:35 > 0:16:38..we can just spread this over the surface.
0:16:38 > 0:16:42With frangipane, what appears very, very thin
0:16:42 > 0:16:47will almost double or triple in size when it is cooked.
0:16:47 > 0:16:48Got to make sure it's nice and even.
0:16:48 > 0:16:51Now, this isn't a mixture that spreads very well
0:16:51 > 0:16:55when it's in the oven, so you've got to get this bit right first.
0:16:55 > 0:16:57Then, with our apricots, we can just...
0:16:59 > 0:17:01..eat one, but put them on the top.
0:17:02 > 0:17:04Don't push them down, otherwise you will lose them
0:17:04 > 0:17:06when the cake rises in the oven.
0:17:08 > 0:17:11And we just bake this now for about half an hour.
0:17:15 > 0:17:16Half an hour for the kitchen to fill up
0:17:16 > 0:17:19with that fabulous baking aroma
0:17:19 > 0:17:22and for me and Ralph to do a bit of cleaning up.
0:17:27 > 0:17:31How good does that smell? Fresh out of the oven.
0:17:31 > 0:17:35Just leave this to cool and then just slide it out of the tin.
0:17:35 > 0:17:39Now, the great thing about this is that it lasts all week.
0:17:39 > 0:17:42What I mean by that is that essential oils,
0:17:42 > 0:17:45oils from the almonds, keep the cake nice and moist,
0:17:45 > 0:17:46and that's what you want.
0:17:46 > 0:17:50By rolling the pastry out nice and thin and cooking it that way,
0:17:50 > 0:17:52the pastry cooks, the jam stays in there,
0:17:52 > 0:17:56keeping it nice and moist as well, but it's all about the frangipane
0:17:56 > 0:17:57and the delicious apricots.
0:18:02 > 0:18:06It's a wonderful...lunchtime treat, this.
0:18:06 > 0:18:10And a good tip - I wouldn't keep this in the fridge.
0:18:10 > 0:18:12It firms up the butter of the frangipane
0:18:12 > 0:18:14and it doesn't taste the same.
0:18:14 > 0:18:19Just pop this in a tin, just how my granny used to have it,
0:18:19 > 0:18:20right at the top of the fridge.
0:18:20 > 0:18:23Wherever you choose to store your cake,
0:18:23 > 0:18:24I'm sure Granny would agree
0:18:24 > 0:18:27that the tangy apricots and luxurious frangipane
0:18:27 > 0:18:30make the perfect midday treat.
0:18:33 > 0:18:35Lunchtime luxury -
0:18:35 > 0:18:38it's been a British tradition for generations.
0:18:38 > 0:18:41Our Victorian ancestors were especially keen on it,
0:18:41 > 0:18:44as food historian Ivan Day is discovering
0:18:44 > 0:18:46at Harwood House near Leeds.
0:18:47 > 0:18:53Nowadays, our midday meal is often enjoyed on the hoof
0:18:53 > 0:18:56in that quick moment as we escape from the office.
0:18:56 > 0:19:00But in grand houses like this in the 19th century,
0:19:00 > 0:19:03lunch could be a very extended affair.
0:19:03 > 0:19:07I am going to prepare two lovely luncheon dishes
0:19:07 > 0:19:11of the kind that would have been enjoyed here at Harwood.
0:19:11 > 0:19:17First of all, a wonderful dish of lamb cutlets with cucumber,
0:19:17 > 0:19:21and then a beautiful Strawberry Charlotte.
0:19:25 > 0:19:28For the lamb cutlets, I'm going to use a recipe
0:19:28 > 0:19:32from this really marvellous book...
0:19:34 > 0:19:37..which was compiled by a master chef
0:19:37 > 0:19:41called Theodore Garrett in the 1890s.
0:19:41 > 0:19:44It was such a large collection of recipes
0:19:44 > 0:19:48that it occupied eight full volumes.
0:19:48 > 0:19:54It contains thousands of recipes from contributing chefs.
0:19:54 > 0:19:59I suppose you could call it the Saturday Kitchen of its day.
0:20:01 > 0:20:04I think that's a compliment. Thanks, Ivan.
0:20:04 > 0:20:06Anyway on to the lamb cutlets,
0:20:06 > 0:20:10which he seasons, then coats in egg and breadcrumbs not once, but twice.
0:20:14 > 0:20:17After that, the cooked cucumber is ready to be drained
0:20:17 > 0:20:20and sauteed for a few minutes in butter and parsley.
0:20:21 > 0:20:23The cutlets are then fried
0:20:23 > 0:20:27using an ingredient the Victorians were rather partial to.
0:20:27 > 0:20:30They loved cooking in lard.
0:20:30 > 0:20:33Lard is superb if you want to cook anything crisp in,
0:20:33 > 0:20:36because it cooks at a very high temperature,
0:20:36 > 0:20:38so we just need to melt this
0:20:38 > 0:20:41and just get a nice blue smoke coming off it.
0:20:45 > 0:20:49The origins of the word "lunch" are lost in time.
0:20:49 > 0:20:54One theory tells us that it is derived from the word "nuncheon",
0:20:54 > 0:20:57which actually is derived from an earlier word, "noonschench",
0:20:57 > 0:21:00a meal in the middle of the day.
0:21:01 > 0:21:05For the second dish in my lunchtime revival,
0:21:05 > 0:21:12I'm going to make a Charlotte using finger biscuits, strawberries,
0:21:12 > 0:21:15and a delicious, freshly made strawberry jelly.
0:21:15 > 0:21:19This recipe is also from
0:21:19 > 0:21:22the Encyclopaedia of Practical Cookery,
0:21:22 > 0:21:24and there is a very good chance
0:21:24 > 0:21:27that it could have been made in this very kitchen.
0:21:27 > 0:21:30That is because one of the contributing authors
0:21:30 > 0:21:35to the Encyclopaedia was a French chef called Louis Lecomte,
0:21:35 > 0:21:41who worked in this very kitchen for the Earl of Harwood in the 1890s.
0:21:41 > 0:21:44With Lecomte's ghost looking over his shoulder,
0:21:44 > 0:21:50Ivan puts a mould into a bowl of ice, which will help the Charlotte to set.
0:21:50 > 0:21:51The first thing to go into the mould
0:21:51 > 0:21:54is a small amount of the freshly made jelly.
0:21:55 > 0:21:57So, the next stage -
0:21:57 > 0:21:59and this is the tricky bit, cos it can be like
0:21:59 > 0:22:01a pack of dominoes, if you don't watch out -
0:22:01 > 0:22:05is I'm going to make a pattern
0:22:05 > 0:22:08using these sponge finger biscuits.
0:22:09 > 0:22:11They were originally for dipping into wine.
0:22:11 > 0:22:15That's why they are that shape, so they fit into a wine glass.
0:22:15 > 0:22:18Because I have got a little bit of jelly in the bottom,
0:22:18 > 0:22:19they will stick.
0:22:24 > 0:22:27With the biscuit construction in place, it's then a matter
0:22:27 > 0:22:32of carefully layering the jelly and strawberries into the Charlotte.
0:22:32 > 0:22:34Back in Victorian times,
0:22:34 > 0:22:37this would have to be done quickly, or else.
0:22:37 > 0:22:42What I found fascinating, and a bit eerie, about this kitchen
0:22:42 > 0:22:46is that Monsieur Lecomte, who was a bit of a hard taskmaster,
0:22:46 > 0:22:51had his bedroom and office up there, behind that window
0:22:51 > 0:22:53and he used to watch the staff
0:22:53 > 0:22:57and if they were slacking, he used to bang on the window.
0:22:57 > 0:23:00So I think I had better watch out and just get on with it.
0:23:02 > 0:23:04I've worked under chefs like that myself.
0:23:04 > 0:23:06After it has been left to set,
0:23:06 > 0:23:09the Charlotte must be turned out with care.
0:23:13 > 0:23:14Voila!
0:23:15 > 0:23:18That is not enough. I have to garnish it.
0:23:19 > 0:23:20And what a garnish -
0:23:20 > 0:23:24whole strawberries speared on a skewer.
0:23:24 > 0:23:25Traditional and tasty.
0:23:29 > 0:23:33That is my final cutlet, so we need to get it plated up.
0:23:43 > 0:23:47So, there we have it - a perfect luncheon for an earl.
0:23:47 > 0:23:51I must say that this looks really appetising
0:23:51 > 0:23:53and I'm sure even an earl
0:23:53 > 0:23:56would pick up a cutlet as good as that with his fingers.
0:23:59 > 0:24:02It's perfect. Absolutely tender. Great flavour, too.
0:24:03 > 0:24:04I'll try the cucumber...
0:24:08 > 0:24:10Mmm - just melts in the mouth.
0:24:12 > 0:24:15So, let's see what the Charlotte is like.
0:24:17 > 0:24:20That is just the essence of summer. It's absolutely superb.
0:24:21 > 0:24:25These Victorians really knew how to cook lunch.
0:24:30 > 0:24:33Some of that 19th-century food may have tasted good,
0:24:33 > 0:24:36but the preparation could take an age.
0:24:36 > 0:24:40Nowadays, we like to get our meals to the table a little bit faster,
0:24:40 > 0:24:41which is why this chicken recipe
0:24:41 > 0:24:45should definitely be part of your lunchtime repertoire.
0:24:45 > 0:24:48Now, if time is precious and you're looking for something
0:24:48 > 0:24:51that is quick to eat, then this dish is perfect for it.
0:24:51 > 0:24:56A Cordon Bleu, which is basically a combination of two things, really.
0:24:56 > 0:24:59It's always done with a Swiss cheese, either Emmental or a bit of Gruyere,
0:24:59 > 0:25:02anything that melts really nicely, and then we've got some ham.
0:25:02 > 0:25:06We've got some traditional ham, here. You could, of course, use prosciutto.
0:25:06 > 0:25:08The first thing we need to do is prepare our chicken.
0:25:08 > 0:25:12For that, it's nice and simple - always use a chicken breast for this,
0:25:12 > 0:25:14because you want a nice escalope and for this,
0:25:14 > 0:25:16what you need to do is open them out.
0:25:16 > 0:25:19I always think you're turning this from a chicken breast into a heart,
0:25:19 > 0:25:20if you think of that.
0:25:20 > 0:25:23I like to use skinless chicken breast for this but traditionally,
0:25:23 > 0:25:26it would have been done with veal, of course.
0:25:26 > 0:25:30I love the history of where the term Cordon Bleu comes from.
0:25:30 > 0:25:33It's actually a French term, or translates from a French term,
0:25:33 > 0:25:34meaning "blue ribbon".
0:25:34 > 0:25:38The knights of the realm in France used to wear the blue ribbon
0:25:38 > 0:25:43and it's thought this dish got its name from the chef's apron,
0:25:43 > 0:25:45from that, the blue ribbon on the chef's apron.
0:25:45 > 0:25:47That's what I like to think, anyway.
0:25:47 > 0:25:50What we're going to do is just take our piece of chicken, like that.
0:25:50 > 0:25:53We want to make this about twice the size
0:25:53 > 0:25:55and the easiest way to do that
0:25:55 > 0:25:58is to put it in-between layers of clingfilm.
0:25:58 > 0:26:00Now, the reason we want to make it nice and thin
0:26:00 > 0:26:02is we want this to cook quite quickly.
0:26:02 > 0:26:04So just use a rolling pin.
0:26:04 > 0:26:07Just bat it out, carefully.
0:26:07 > 0:26:09The breasts need to be the same thickness
0:26:09 > 0:26:12all the way round, so they cook evenly.
0:26:16 > 0:26:20You can lift off the top layer of clingfilm - looks good to me.
0:26:20 > 0:26:22Then we can fill this.
0:26:22 > 0:26:25Now, we are going to fill this with some Emmental cheese.
0:26:25 > 0:26:27You could, if you want to, grate it.
0:26:27 > 0:26:31I think a decent bit of cheese is actually really good for this one.
0:26:31 > 0:26:33Chuck that in.
0:26:33 > 0:26:35Some of your ham.
0:26:35 > 0:26:37A bit of black pepper...
0:26:38 > 0:26:40Now, depending on what ham you use,
0:26:40 > 0:26:43just got to check to see what the salt content is.
0:26:43 > 0:26:46So, just a little bit of salt and then we can fold this over.
0:26:48 > 0:26:51Now, dip the chicken parcels into seasoned flour,
0:26:51 > 0:26:54followed by egg and panko breadcrumbs to seal it.
0:26:57 > 0:27:00And now, we can turn our attention to cooking it,
0:27:00 > 0:27:03because this cooks quite quickly - only about six to eight minutes.
0:27:03 > 0:27:05So you grab plenty of butter.
0:27:05 > 0:27:10Now, the definition of shallow frying is "to half immerse in fat".
0:27:13 > 0:27:15Just a little bit of butter.
0:27:15 > 0:27:18It's really important you cook the escalope in butter and not oil,
0:27:18 > 0:27:22because the oil will brown the breadcrumbs too early
0:27:22 > 0:27:26and you can't tell whether the ingredients inside,
0:27:26 > 0:27:28either chicken or veal, is cooked.
0:27:28 > 0:27:29Put this on sort of a medium heat.
0:27:31 > 0:27:33And then as soon as the butter has melted,
0:27:33 > 0:27:36then put the chicken in.
0:27:36 > 0:27:38Just keep it on one side.
0:27:38 > 0:27:42Do not, whatever you do, start prodding it, turning it.
0:27:42 > 0:27:43Just leave it alone.
0:27:43 > 0:27:46Leave it alone for about four minutes.
0:27:46 > 0:27:49It takes some restraint, but the results are worth it.
0:27:49 > 0:27:52Do NOT turn them over until the butter goes nutty brown
0:27:52 > 0:27:55and the undersides are nice and golden.
0:27:55 > 0:27:57Now you need to keep coating this in the butter,
0:27:57 > 0:27:59because it keeps it nice and moist.
0:27:59 > 0:28:02The key to, I think, a good Cordon Bleu
0:28:02 > 0:28:07is to have it still moist all the way through the chicken and not dry,
0:28:07 > 0:28:09but the butter does its job.
0:28:09 > 0:28:11And you can see that - as I am just gradually cooking it,
0:28:11 > 0:28:14this butter starts to change colour.
0:28:14 > 0:28:16Cooks everything really nice.
0:28:16 > 0:28:18When the chicken is almost cooked,
0:28:18 > 0:28:21drop some French beans into a pan of hot water.
0:28:21 > 0:28:23I'm going to serve them how I have it,
0:28:23 > 0:28:25not how my nan used to do it...
0:28:28 > 0:28:31..where you'd put them in your mouth and they'd dissolve.
0:28:31 > 0:28:34Just a little bit of a bite to them - not too much.
0:28:34 > 0:28:37My nan may not have approved of flaked almonds on green beans,
0:28:37 > 0:28:40but we always agreed they should be tossed in -
0:28:40 > 0:28:42yes, you guessed it - plenty of butter.
0:28:42 > 0:28:45Then you have got your nice piece of chicken.
0:28:45 > 0:28:47Slice it through the centre.
0:28:48 > 0:28:54We've got this combination of cheese, melted, and the cooked ham.
0:28:54 > 0:28:57I love its simplicity, its taste...
0:29:00 > 0:29:02It's like the best chicken nugget ever.
0:29:04 > 0:29:06Not that I've ever eaten a chicken nugget.
0:29:07 > 0:29:09You know what? I really like this dish.
0:29:09 > 0:29:12You've just got the melted cheese and the nice, moist chicken,
0:29:12 > 0:29:14which is exactly what you want.
0:29:16 > 0:29:19Just tastes great. What more do you want?
0:29:19 > 0:29:22OK, it may be a little retro, but this buttery chicken,
0:29:22 > 0:29:25packed with goodies, remains a classic.
0:29:25 > 0:29:29What's more, you can rustle it up in ten minutes flat.
0:29:34 > 0:29:37Variety is the key to keeping midday meals interesting.
0:29:39 > 0:29:41Sam Moorhouse saw a gap in the market
0:29:41 > 0:29:45and decided to use his dairy herd in North Yorkshire to exploit it.
0:29:47 > 0:29:50Our family have been dairy farmers for generations.
0:29:50 > 0:29:54We've been at this farm specifically for 40 years, my dad and my grandad.
0:29:54 > 0:29:56My dad started with 60 cows.
0:29:56 > 0:30:00We've steadily built up since then and now, we milk 180 cows.
0:30:00 > 0:30:01When milk prices fell,
0:30:01 > 0:30:06Sam had to think about diversifying the family farm.
0:30:06 > 0:30:08I was looking into rare breeds, actually,
0:30:08 > 0:30:10for another idea I'd had for diversification
0:30:10 > 0:30:12and I came across skyr whilst reading into an article
0:30:12 > 0:30:14about the Icelandic cow.
0:30:14 > 0:30:16Skyr is a traditional dairy product from Iceland
0:30:16 > 0:30:19and it is basically somewhere between yoghurt and cheese
0:30:19 > 0:30:22and as I saw it was low in fat, high in protein, low in sugar,
0:30:22 > 0:30:24I mean, it suits the market in the UK at the moment
0:30:24 > 0:30:27and not only that, it just sounded like an interesting thing.
0:30:29 > 0:30:32So Sam seized the day and jumped on a plane to Iceland
0:30:32 > 0:30:35to see if he could find out more.
0:30:35 > 0:30:37I hadn't actually tried it before
0:30:37 > 0:30:39so I suppose I was kind of risking it in that area.
0:30:39 > 0:30:42But I actually got off the plane and it was for sale in the airport,
0:30:42 > 0:30:44so I just went up and bought a few tubs of skyr
0:30:44 > 0:30:46and just tried it out there and then.
0:30:46 > 0:30:48And obviously, I liked it - I really liked it.
0:30:48 > 0:30:50It was good, so I just carried on,
0:30:50 > 0:30:53to find out how it was made in Iceland.
0:30:53 > 0:30:54His quest for the authentic recipe,
0:30:54 > 0:30:57once consumed in great quantities by the Vikings,
0:30:57 > 0:31:01brought him face-to-face with the godfather of skyr,
0:31:01 > 0:31:03Thorarinn Sveinsson.
0:31:03 > 0:31:05I'm a dairy engineer, born in Iceland.
0:31:05 > 0:31:07In fact, I'm the second generation,
0:31:07 > 0:31:09because my father was a dairy technician,
0:31:09 > 0:31:12so if I cut myself,
0:31:12 > 0:31:15you'd probably get milk out of the veins instead of blood.
0:31:15 > 0:31:17But don't try it!
0:31:17 > 0:31:20If there's one thing Thorarinn knows, it's skyr.
0:31:20 > 0:31:21He knows the texture, how it should taste,
0:31:21 > 0:31:23he knows what you should do.
0:31:23 > 0:31:25And since I met him there, we've got on well -
0:31:25 > 0:31:28he's been mentoring me for the last year and a half
0:31:28 > 0:31:31on how to make skyr and how to get this business going.
0:31:33 > 0:31:35Sam is now putting all those Icelandic skills
0:31:35 > 0:31:37to good use back in the UK.
0:31:37 > 0:31:39He aims to launch his skyr
0:31:39 > 0:31:43at a prestigious food trade show in a few days' time
0:31:43 > 0:31:44and the pressure is on.
0:31:47 > 0:31:49It is quite a labour-intensive process.
0:31:49 > 0:31:52It takes roughly about 20 hours to produce a batch
0:31:52 > 0:31:54from start to finish.
0:31:56 > 0:31:58Skyr is made out of skimmed milk,
0:31:58 > 0:32:00so that's the reason it's got no fat and everything like this.
0:32:00 > 0:32:04But you take your skimmed milk, you add skyr cultures and rennet,
0:32:04 > 0:32:06culture it into a curd and drain it
0:32:06 > 0:32:09and you end up with a really thick, yoghurty-type product.
0:32:11 > 0:32:13These specific cultures can be traced all the way back
0:32:13 > 0:32:16through most of Iceland's history for thousands of years.
0:32:16 > 0:32:18They use the old batch to make a new batch, that kind of thing.
0:32:20 > 0:32:22And it is the addition of this rennet,
0:32:22 > 0:32:25normally used in cheese-making,
0:32:25 > 0:32:27that gives skyr its unique, velvety texture.
0:32:27 > 0:32:30Yoghurt is a completely different category.
0:32:30 > 0:32:33Skyr is really, under international statistics,
0:32:33 > 0:32:36skyr is classified as cheese.
0:32:36 > 0:32:38You can eat skyr on its own,
0:32:38 > 0:32:40but what we are doing is mixing it with fruit.
0:32:40 > 0:32:43If you want to use it in cooking, you can mix it up into, like,
0:32:43 > 0:32:45a coriander and chive dip or something like that.
0:32:45 > 0:32:47You can make cheesecakes from it.
0:32:47 > 0:32:49It is, like, an incredibly versatile product.
0:32:49 > 0:32:54But creating authentic skyr requires a lot of hands-on process
0:32:54 > 0:32:57and techniques that have perfected over generations.
0:32:57 > 0:32:59Sam is doing it all on his own.
0:32:59 > 0:33:02So, does he have what it takes?
0:33:02 > 0:33:03It's a huge commitment to do it
0:33:03 > 0:33:07and when I got the first phone call and talked to him on the phone,
0:33:07 > 0:33:10I was pretty sure he wasn't going to make this commitment.
0:33:10 > 0:33:13But he saw the potential in making skyr.
0:33:13 > 0:33:18Gradually, I thought this young farmer from the UK
0:33:18 > 0:33:21was...a-a serious guy.
0:33:25 > 0:33:29With the launch only a few days away, Thorarinn has flown in from Iceland
0:33:29 > 0:33:33to see if Sam's skyr meets his exacting standards.
0:33:34 > 0:33:38Thorarinn! How are you? You have a good trip?
0:33:38 > 0:33:40I'm very excited to see what you have been doing.
0:33:40 > 0:33:42We'll go inside and try it, then.
0:33:45 > 0:33:46This is a critical moment.
0:33:49 > 0:33:52The consistency looks good on the hand,
0:33:52 > 0:33:55but it's not being consumed by the hand,
0:33:55 > 0:33:57so I think I will wipe it up, like this,
0:33:57 > 0:33:58and then take it into the bowl.
0:34:03 > 0:34:05It's shiny, a good smell -
0:34:05 > 0:34:08obviously, the culture has been working very well.
0:34:08 > 0:34:11In my opinion, this is a very good product,
0:34:11 > 0:34:12so congratulations.
0:34:12 > 0:34:14I think you have passed the test.
0:34:14 > 0:34:16Good to hear, good to hear.
0:34:18 > 0:34:20So it's thumbs up from Thorarinn
0:34:20 > 0:34:24and a huge relief for Sam to share the success with his family.
0:34:24 > 0:34:25- All right.- Cheers.
0:34:26 > 0:34:28There has been a really positive reaction to the skyr
0:34:28 > 0:34:30and everyone seems to enjoy it.
0:34:30 > 0:34:32- Really creamy.- Really tasty, yeah.
0:34:32 > 0:34:36Confident now to get it to Harrogate Fine Food Show,
0:34:36 > 0:34:38get it out there so everyone can try it, really.
0:34:39 > 0:34:42It's almost as perfect as I have done it myself.
0:34:42 > 0:34:44Really? Is that right?
0:34:44 > 0:34:48It's very close to that, so I have to applaud him one more time.
0:34:53 > 0:34:56When I was Sam's age, I was being RSC trained.
0:34:56 > 0:34:58Well, I was on Ready Steady Cook,
0:34:58 > 0:35:02competing against my friend and chef Lesley Waters.
0:35:06 > 0:35:10- Hey!- Hello! How are you? - How are you doing? Are you all right?
0:35:10 > 0:35:13- Good to see you. - You've met little Ralph?
0:35:13 > 0:35:14Hello...!
0:35:14 > 0:35:17- How are you?- Come on in. - Nice to see you.
0:35:19 > 0:35:21Are you coming?
0:35:23 > 0:35:24Today, it's a bit of a first,
0:35:24 > 0:35:27because Lesley and I aren't on opposite teams
0:35:27 > 0:35:29but cooking lunch together.
0:35:29 > 0:35:31We are going to make this incredible-tasting
0:35:31 > 0:35:37Middle Eastern-inspired pork dish - colourful, flavoursome, beautiful.
0:35:37 > 0:35:38Right, Lesley, welcome to my kitchen.
0:35:38 > 0:35:41- Fantastic.- Which do you want? - That one.
0:35:41 > 0:35:45It's all right, this matches my eyes. That's all right, that matches yours.
0:35:45 > 0:35:48What we're going to do is we're going to go visit the Middle East...
0:35:48 > 0:35:51- Great!- ..via Morocco and do a little tabbouleh, really,
0:35:51 > 0:35:54and do that with a nice bit of pork.
0:35:54 > 0:35:57- So we'll do a marinade for the pork. - OK.
0:35:57 > 0:35:58I love tabbouleh.
0:35:58 > 0:36:01I think this is perfect for lunch, nice, light lunch.
0:36:01 > 0:36:02The great thing about this salad,
0:36:02 > 0:36:04you can mix and match whatever you want in it.
0:36:04 > 0:36:05Have you soaked that already?
0:36:05 > 0:36:07It's been soaked for two hours, this one.
0:36:07 > 0:36:09- This is bulgur wheat, of course. - Yeah.
0:36:09 > 0:36:11A lot of people use couscous, and I just think...
0:36:11 > 0:36:13I am not really into couscous.
0:36:13 > 0:36:15This is really nice, because it's kind of nutty.
0:36:15 > 0:36:17Yeah. It tastes much better as well.
0:36:17 > 0:36:19First thing we are going to do is a dressing.
0:36:19 > 0:36:21If I can get you to chop up a little bit of coriander.
0:36:21 > 0:36:23OK. A bit of mint?
0:36:23 > 0:36:25- A little mint as well. - Yeah, OK.
0:36:25 > 0:36:28We normally used to spend, what, 15 years
0:36:28 > 0:36:31at opposite ends of the bench, really, didn't we?
0:36:31 > 0:36:33- Competing against each other. - Absolutely.
0:36:33 > 0:36:35We weren't the competitive ones, were we?
0:36:35 > 0:36:38What are you talking about? YOU were competitive!
0:36:38 > 0:36:41I remember Brian Turner used to go out and see the audience,
0:36:41 > 0:36:43you see, and if they were a certain age,
0:36:43 > 0:36:45Brian Turner stood a chance of winning. Remember that?
0:36:45 > 0:36:48I do remember that. Good job he's not here.
0:36:48 > 0:36:51- So just do a nice little marinade for this, all right?- OK.
0:36:51 > 0:36:53So, this is our pork.
0:36:53 > 0:36:57You know, I was thinking about the first time we met.
0:36:57 > 0:36:58I remember this.
0:36:58 > 0:37:01That studio is now gone. It used to be called Carlton Studios.
0:37:01 > 0:37:04I remember going there, cos we used to do some filming,
0:37:04 > 0:37:07and I remember leaving the studio and I was loaded full of bags
0:37:07 > 0:37:09and I was waiting...
0:37:09 > 0:37:11And to be fair, I was quite a smart little nipper back then.
0:37:11 > 0:37:14I had a shirt and tie on and a suit. I was...
0:37:14 > 0:37:17To be honest, I did look like a porter,
0:37:17 > 0:37:20but we were outside a studio and I stood there with my bags
0:37:20 > 0:37:25and this really blacked-out Mercedes came along with blacked-out windows.
0:37:25 > 0:37:29I was obviously getting in a taxi and this car came round like that
0:37:29 > 0:37:32and then this certain lady got out of the car...
0:37:32 > 0:37:33Yeah.
0:37:33 > 0:37:36..and just turned round, gave me a glance and went,
0:37:36 > 0:37:39"The bags are in the back if you can bring them in."
0:37:39 > 0:37:41- I can't believe I did that to you. - And you walked straight through.
0:37:41 > 0:37:44- I tell you what it was... - That's what it was, wasn't it?- No!
0:37:44 > 0:37:46I'd met you once before, but you had the bandanna on
0:37:46 > 0:37:48and you didn't have your bandanna on.
0:37:48 > 0:37:49I was confused.
0:37:49 > 0:37:52I found it. I found it especially for you - look.
0:37:52 > 0:37:54- Are you ready?- Yeah. - SHE GASPS
0:37:54 > 0:37:57This...this is an antique. Look at this.
0:37:57 > 0:37:58I bet that's worth a bit of money, now.
0:37:58 > 0:38:01I used to make these. People didn't realise I made these.
0:38:01 > 0:38:02This was a bit of old...
0:38:02 > 0:38:05I think this was a pillow case, something like that,
0:38:05 > 0:38:07cos I couldn't afford to buy a bit...
0:38:07 > 0:38:09- Is that true? - So you thought I bought them.
0:38:09 > 0:38:12- I did - I thought... - No! I didn't go around
0:38:12 > 0:38:14in blacked-out windowed Mercedes and stuff like that.
0:38:14 > 0:38:17- Are you going to put it on for me? - This is... No, this is...
0:38:19 > 0:38:22I look like an old version of Karate Kid.
0:38:22 > 0:38:24SHE LAUGHS
0:38:24 > 0:38:27And people wonder why I don't wear this now. How is that?
0:38:27 > 0:38:30It's good, but you look much more handsome without it.
0:38:30 > 0:38:32THEY LAUGH
0:38:34 > 0:38:36Right, I'll leave the bandanna back in the '90s
0:38:36 > 0:38:40and concentrate on today's pork marinade.
0:38:40 > 0:38:43I'm adding ground coriander, cumin, sumac and za'atar
0:38:43 > 0:38:46to fresh herbs along with some extra virgin olive oil.
0:38:48 > 0:38:51Meanwhile, we will just do our pork loin here.
0:38:51 > 0:38:54Actually, James, it's really nice to cook with you
0:38:54 > 0:38:56and to relax, isn't it?
0:38:56 > 0:38:59Normally, you have Ainsley Harriot going, "Nna-nna-nna-nna!"
0:38:59 > 0:39:01"Just get away! I'm busy, get off."
0:39:01 > 0:39:04I always used to be the one that he'd come over to first.
0:39:04 > 0:39:08- I know. It was the girlie one, yeah. - I'm sure you paid him to do that.
0:39:08 > 0:39:10No, I didn't.
0:39:10 > 0:39:11But it was one of those things,
0:39:11 > 0:39:14"Just get out of the way, get out of the way, I'm busy."
0:39:14 > 0:39:18Without Ainsley interfering, we'll rattle through this recipe.
0:39:18 > 0:39:20It's already time to put the pork in the marinade.
0:39:20 > 0:39:25Leave it in there for five minutes so it takes on all the flavours.
0:39:25 > 0:39:27- That looks good.- That is your pork.
0:39:27 > 0:39:30We'll leave that to marinate. Now for our tabbouleh.
0:39:30 > 0:39:33- I'll chop everything up. - You going to do the pomegranates?
0:39:33 > 0:39:36Yeah...I knew I'd have to do this, you see.
0:39:36 > 0:39:38- You're a strong man. - I know my place.
0:39:38 > 0:39:41The best way to do that, I just whack it with a spoon, really,
0:39:41 > 0:39:42the back of a spoon.
0:39:42 > 0:39:45- The seeds come straight out. - Ah...that's a good way.
0:39:45 > 0:39:47- See? Always learning. - Absolutely.
0:39:47 > 0:39:49This is another one for your cook school.
0:39:49 > 0:39:52- You've still got it? Still doing your cookery school.- Yeah.
0:39:52 > 0:39:5414 years on, still doing it.
0:39:54 > 0:39:56What we do is cut it into quarters
0:39:56 > 0:39:59and then we put it in a bowl of cold water
0:39:59 > 0:40:02and the seeds float to the top.
0:40:02 > 0:40:05- But I think that way is much better. - Less washing up.- Don't get clever.
0:40:07 > 0:40:09Remove the pomegranate seeds - your way -
0:40:09 > 0:40:12them finely chop tomatoes and spring onions
0:40:12 > 0:40:14and chuck them into the bowl.
0:40:14 > 0:40:16Now, this is the key, I think, to tabbouleh.
0:40:16 > 0:40:19You need as much filling as you do mixture,
0:40:19 > 0:40:21if that makes sense.
0:40:21 > 0:40:23- We need lots of... - Mint.
0:40:23 > 0:40:25Mint, coriander and parsley. Bucket-loads.
0:40:25 > 0:40:27I think you are right about this.
0:40:27 > 0:40:30I remember years ago, when I first made it,
0:40:30 > 0:40:34and it had few ingredients in it
0:40:34 > 0:40:36and then I went over to a mate's, who is Egyptian,
0:40:36 > 0:40:39and he had made it, and you could hardly see the cracked wheat.
0:40:39 > 0:40:42I mean, it was just all green.
0:40:42 > 0:40:43Tonnes and tonnes of flavour, isn't it?
0:40:43 > 0:40:46- Tonnes and tonnes of flavour. - Yeah.
0:40:46 > 0:40:48Now, this would make a fantastic lunch,
0:40:48 > 0:40:51because it is nice and light, quite healthy actually.
0:40:51 > 0:40:53Well, you know, true.
0:40:53 > 0:40:56- But I'd have had about three bacon butties before then.- No!
0:40:56 > 0:40:58You'd probably need something like this.
0:40:58 > 0:40:59SHE LAUGHS
0:40:59 > 0:41:02- Right - honey and pomegranate molasses.- Ooh!
0:41:02 > 0:41:04That is the dressing for this one.
0:41:04 > 0:41:08Then a decent amount of good-quality olive oil.
0:41:08 > 0:41:09So mix all that together.
0:41:09 > 0:41:11I will get on and fry this pork off.
0:41:13 > 0:41:17Fry the marinated meat in a non-stick pan for two to three minutes.
0:41:17 > 0:41:18While that's cooking nicely,
0:41:18 > 0:41:23add the chopped herbs, bulgur wheat and dressing and mix in well.
0:41:26 > 0:41:29- Look at that - that looks great. - That does look beautiful.
0:41:29 > 0:41:30Smells fantastic.
0:41:30 > 0:41:33- I'm going to throw in some almonds. - How easy is that? Oh, yeah.
0:41:33 > 0:41:36This is the great thing about this - you can put things
0:41:36 > 0:41:38like almonds, pistachio nuts, hazelnuts, that sort of...
0:41:38 > 0:41:41- Oh, you've toasted those as well. - No, I just bought them like that.
0:41:41 > 0:41:43I picked up the wrong ones on the shelf.
0:41:43 > 0:41:45I'm going to try this, now.
0:41:45 > 0:41:47Mmm...
0:41:47 > 0:41:49Happy with that?
0:41:49 > 0:41:50Oh - horrible(!)
0:41:50 > 0:41:52- Absolutely delicious. - Is it all right?
0:41:52 > 0:41:55- Stick it in the bowl. - I like the almonds in it, actually.
0:41:56 > 0:41:59Just chuck all the pork in.
0:41:59 > 0:42:01This is really great cos you've got none of that...
0:42:01 > 0:42:05For a lot of people cooking lunch, you've got none of that having to cook vegetables.
0:42:05 > 0:42:07It's all there in the dish, isn't it?
0:42:07 > 0:42:09- Looking fabulous. - The brilliant thing about this is,
0:42:09 > 0:42:11I always think, that it never deteriorates
0:42:11 > 0:42:13even if it is out of the fridge.
0:42:13 > 0:42:15Take it for packed lunch, would be great.
0:42:15 > 0:42:17A bit of cheese in it, a bit of chicken, a bit of fish.
0:42:17 > 0:42:20- Want to take that, I'll take this? - Yeah, OK.- Lovely.
0:42:22 > 0:42:25Lunch is the perfect time to excite your palate
0:42:25 > 0:42:28with fresh and vibrant flavours.
0:42:28 > 0:42:31Great dishes like these are ideal to plate up or pack up
0:42:31 > 0:42:33and enjoy wherever you are
0:42:33 > 0:42:38and in keeping with tradition, I think Lesley should give this dish
0:42:38 > 0:42:40its very own TV name.
0:42:40 > 0:42:42What would you call this on Ready Steady Cook?
0:42:42 > 0:42:45- We always used to think of stupid names.- Oh, no.
0:42:45 > 0:42:52Cracking - as in cracked wheat - Crackingly Good...uh...
0:42:52 > 0:42:54..Pork Tenderloin.
0:42:54 > 0:42:56HE CHUCKLES
0:42:57 > 0:43:00You can find all the recipes from the series at...
0:43:03 > 0:43:06We were all so young, then, weren't we, when we did that?
0:43:06 > 0:43:07Thanks(!)
0:43:08 > 0:43:10I've got bandanna on my brain, now.
0:43:10 > 0:43:12I think you should bring out a range.
0:43:12 > 0:43:14No, it's leaving me scarred for life, is that thought.