0:00:02 > 0:00:06'The heart of my home is the kitchen.
0:00:06 > 0:00:09'And it's here that I love to cook delicious meals
0:00:09 > 0:00:12'for my nearest and dearest.'
0:00:12 > 0:00:14LAUGHTER ALL: Cheers!
0:00:16 > 0:00:20'There's no better way to celebrate everything good in life
0:00:20 > 0:00:24'than sharing some great food
0:00:24 > 0:00:26'with the people you love.
0:00:26 > 0:00:32'These are the dishes I cook when I want to bring people together.'
0:00:32 > 0:00:34These are my Home Comforts.
0:00:44 > 0:00:46'There's something magical about the British summertime.
0:00:46 > 0:00:49'And when the sun is shining, there's nowhere else I'd rather be
0:00:49 > 0:00:52'than here, in my little corner of Hampshire.'
0:00:54 > 0:00:56For me, the ideal way to make use of those hot summer days
0:00:56 > 0:00:59is to combine it with some great grub.
0:01:01 > 0:01:04'Cooking at this time of the year has to involve fire.
0:01:04 > 0:01:08'So I'm going to create something rustic on the barbecue.'
0:01:10 > 0:01:13Don't worry about the pips, we call that fibre where I was brought up.
0:01:13 > 0:01:18'I'll be following a family tradition. Well, almost.'
0:01:18 > 0:01:20My poor granny and auntie
0:01:20 > 0:01:26had to prepare 30 tonne of strawberries. That's a lorry-load.
0:01:26 > 0:01:29'And my good mate Pierre Koffmann does his best
0:01:29 > 0:01:32'to restart the Hundred Years' War.'
0:01:32 > 0:01:34Never use English mustard.
0:01:34 > 0:01:35What do you mean, it's bad?!
0:01:35 > 0:01:37It kills the food.
0:01:40 > 0:01:44'I'm kicking off with a summer feast perfect for sharing with friends.
0:01:44 > 0:01:48'Just stick it in the middle of the table and everyone can dive in.
0:01:50 > 0:01:53'It's lamb belly with barbecue sauce.'
0:01:55 > 0:01:57It's a cut of meat that you don't often see,
0:01:57 > 0:02:00but if you can get hold of it, this is a really good cut of meat to buy.
0:02:00 > 0:02:05It's really inexpensive. A piece like that would probably cost you £4-£5.
0:02:05 > 0:02:07And it feeds quite a lot of people.
0:02:07 > 0:02:10It kinds of looks similar to pork belly, which is
0:02:10 > 0:02:13from the same part of the animal, albeit a different animal,
0:02:13 > 0:02:17but it's just a wonderful piece of meat and one that chefs really prize.
0:02:17 > 0:02:20But you've got to cook it properly, I think.
0:02:20 > 0:02:23What I'm going to do with this is braise it, or poach it.
0:02:23 > 0:02:25And I'm going to rip it all apart.
0:02:25 > 0:02:27It's like the best pulled sandwich you've ever had.
0:02:27 > 0:02:30'To start, make the poaching liquor.
0:02:30 > 0:02:33'Chop up a carrot and onion and throw them into a pot,
0:02:33 > 0:02:35'then add some star anise.'
0:02:36 > 0:02:39This is an amazing flavour to go with lamb.
0:02:39 > 0:02:43It's got a real distinct taste, but one that works brilliantly
0:02:43 > 0:02:46when you're barbecuing, or you've got anything with barbecue sauce.
0:02:46 > 0:02:48This is a must-have ingredient.
0:02:49 > 0:02:53'Next, slice a garlic bulb and half-fill the pot with water.'
0:02:58 > 0:03:00And then we've got our amazing lamb belly.
0:03:00 > 0:03:03It's actually quite difficult to get hold of in supermarkets,
0:03:03 > 0:03:07but if you've got a butcher, they'll be able to get it no problem.
0:03:09 > 0:03:11'Put the folded meat into the pot
0:03:11 > 0:03:13'so it's covered with the poaching liquor.'
0:03:14 > 0:03:17Now, just to finish this off, a little bit of parsley...
0:03:19 > 0:03:21..on the side there.
0:03:21 > 0:03:24And then these chillies, these famous chipotle chillies,
0:03:24 > 0:03:26which is like a smoky chilli.
0:03:26 > 0:03:28Just delicious.
0:03:28 > 0:03:30Just roughly chop them up.
0:03:32 > 0:03:37And then all we need to do now is basically just stick the lid on.
0:03:37 > 0:03:39And we just bring this to the boil
0:03:39 > 0:03:42and we're going to gently simmer this for about an hour.
0:03:42 > 0:03:45And while that's cooking, we can do the rest of our ingredients.
0:03:45 > 0:03:48Now, first of all, I'm going to do a pickle.
0:03:48 > 0:03:51To make pickles, if you're going to do something like a piccalilli,
0:03:51 > 0:03:53it would take about three months.
0:03:53 > 0:03:57If you're going to do pickled onions properly, about three to four months.
0:03:57 > 0:04:00But it's the type of vinegar, if you want a really instant pickle,
0:04:00 > 0:04:03that's really important. And I use one of three, really.
0:04:03 > 0:04:06It's cider vinegar, rice wine vinegar or white wine vinegar.
0:04:06 > 0:04:09Any of those three to do an instant pickle will work.
0:04:10 > 0:04:13'Today, it's 200ml of cider vinegar.'
0:04:14 > 0:04:18I like this because it's got that lovely flavour of apples. It's...
0:04:18 > 0:04:23Yeah, it's just fantastic for this. So a little bit of the vinegar in.
0:04:23 > 0:04:27You can put aromats in there if you wanted to continue the star anise,
0:04:27 > 0:04:29that kind of thing, you can add that to it.
0:04:29 > 0:04:34Me personally, I'm just going to add some black mustard seeds.
0:04:35 > 0:04:37'Put in about half a tablespoon of these,
0:04:37 > 0:04:41'along with a good pinch of salt and two tablespoons of caster sugar.
0:04:44 > 0:04:47'Then I'll start bringing this mixture to the boil.'
0:04:48 > 0:04:51I'm going to add some red onions. I'll thinly slice them.
0:04:54 > 0:04:55They can all go into our pickle.
0:04:55 > 0:05:01A little bit of cucumber, you can add those to the pickle, as well.
0:05:01 > 0:05:03It really is that simple.
0:05:03 > 0:05:06All you need to do with this is leave it for five minutes and it's ready.
0:05:08 > 0:05:11To me, this whole dish is about this next bit.
0:05:11 > 0:05:13It's all to do with the barbecue sauce.
0:05:15 > 0:05:18I start by mixing ketchup with soy sauce.
0:05:20 > 0:05:25At this stage, most people add sugar but my version is a bit fancier.
0:05:25 > 0:05:28The sugar that you would normally use for a barbecue sauce
0:05:28 > 0:05:31is something like a dark brown sugar to give its unique colour.
0:05:31 > 0:05:33I am going to use some maple syrup.
0:05:33 > 0:05:38It adds a lovely sweetness but also a stickiness to it as well.
0:05:38 > 0:05:41And then, like the pickle, it's what you add to it
0:05:41 > 0:05:43then varies the recipe. I'm going to use some of this
0:05:43 > 0:05:47chipotle paste, which you can buy from the supermarket.
0:05:47 > 0:05:50This will give the sauce a lovely smoky heat.
0:05:52 > 0:05:56I'm also adding some star anise to complement the flavour
0:05:56 > 0:05:58of the lamb belly poaching liquor.
0:05:58 > 0:06:01You want to cook this for about five minutes. That's all.
0:06:01 > 0:06:04If you don't like it too sweet, just a dash of vinegar.
0:06:06 > 0:06:09Of course, summer wouldn't be summer without barbecues.
0:06:09 > 0:06:13And a barbecue wouldn't be anything without barbecue sauce.
0:06:13 > 0:06:16And I think it tastes much better than anything you buy in.
0:06:19 > 0:06:22After the lamb has been poaching for about an hour,
0:06:22 > 0:06:26take it off the heat, let it cool enough to handle and then chop it up.
0:06:31 > 0:06:33And then all I like to do is just grab the sauce
0:06:33 > 0:06:36and just pour that over the top of the lamb.
0:06:38 > 0:06:42It's actually a good idea to count the star anise back in.
0:06:44 > 0:06:48You certainly don't want Granny munching on one of them things.
0:06:50 > 0:06:55And then mix the lamb and the barbecue sauce all together.
0:06:57 > 0:06:59Now it's time to serve up.
0:07:00 > 0:07:06Take a warm pitta bread and layer on the lovely sauce-smothered lamb.
0:07:06 > 0:07:08Then add the instant pickle.
0:07:08 > 0:07:12You've got the cucumber, the onion,
0:07:12 > 0:07:16and then I love fresh coriander.
0:07:16 > 0:07:19Just rip that up. Over the top.
0:07:21 > 0:07:24I, for one, love food like this.
0:07:24 > 0:07:29Food that you don't need a knife and fork, you just kind of dive in,
0:07:29 > 0:07:32rip it all up.
0:07:35 > 0:07:39The pickle works and the chipotle paste just gives it a nice kick as well.
0:07:39 > 0:07:42This dish is perfect for the summer.
0:07:43 > 0:07:47It's messy, but who cares?
0:07:47 > 0:07:49MUMBLES: I'm at home.
0:07:52 > 0:07:54For me, nothing says "summer" more
0:07:54 > 0:07:56than the delicious taste of a barbecue.
0:07:57 > 0:08:01Except these things, of course. Strawberries.
0:08:01 > 0:08:03British strawberries.
0:08:07 > 0:08:10The Cheddar Valley in Somerset has been producing these fabulous
0:08:10 > 0:08:12summer fruits for over 100 years.
0:08:12 > 0:08:17For local father and son Andrew and Chris Seager,
0:08:17 > 0:08:19it's a lifetime labour of love.
0:08:26 > 0:08:29We're here growing strawberries in our 12 polytunnels.
0:08:29 > 0:08:33That keeps the rain off the fruit when it's red and ripe like this.
0:08:34 > 0:08:38In the olden days, the season was just six weeks long.
0:08:38 > 0:08:40Now we've prolonged that to about 20 weeks
0:08:40 > 0:08:43due to the polytunnels that we have.
0:08:43 > 0:08:46They keep the bad weather off.
0:08:46 > 0:08:48This variety will go on till late November.
0:08:48 > 0:08:50As you can see, we've got a flower,
0:08:50 > 0:08:54we've got a green strawberry turning to red and a red strawberry.
0:08:57 > 0:09:00The valley's climate is perfect for growing sweet
0:09:00 > 0:09:01and juicy strawberries,
0:09:01 > 0:09:04but the Seagers have two other great advantages
0:09:04 > 0:09:07when it comes to cultivating flavour.
0:09:08 > 0:09:12Mineral-rich water from boreholes on their farm,
0:09:12 > 0:09:14and generations' worth of experience.
0:09:16 > 0:09:19My grandparents were in strawberries back in the '40s.
0:09:19 > 0:09:23When my grandad left the war, he come out and started the farm,
0:09:23 > 0:09:25with my gran.
0:09:25 > 0:09:28The Cheddar Valley was very famous for its strawberries
0:09:28 > 0:09:31in the...after the war.
0:09:31 > 0:09:37My father grew them as a part-time job, which many growers did.
0:09:38 > 0:09:42I sort of took on from him and we were growing them
0:09:42 > 0:09:46under glass cloches and polythene small tunnels.
0:09:46 > 0:09:49In its strawberry-producing heyday,
0:09:49 > 0:09:53the valley was home to around 250 growers.
0:09:53 > 0:09:54There were extra-special efforts
0:09:54 > 0:09:57to transport their fruits to the rest of the UK.
0:10:02 > 0:10:04There was a train - it was called the Strawberry Line,
0:10:04 > 0:10:07and it would travel through the bottom of the village, through
0:10:07 > 0:10:10some of the fields and we could put strawberries on the line,
0:10:10 > 0:10:13and they would send them anywhere in the country.
0:10:14 > 0:10:19The whole community was making a living from the strawberries.
0:10:19 > 0:10:20It was a different life.
0:10:20 > 0:10:24The Strawberry Line operated for nearly a century,
0:10:24 > 0:10:28but its closure in 1963 signalled the end of an era.
0:10:31 > 0:10:33The train stopped, the market got competitive
0:10:33 > 0:10:37and imports were coming in and there's only, what,
0:10:37 > 0:10:40three or four of us left here now in the Cheddar Valley.
0:10:40 > 0:10:43The Strawberry Line may be a thing of the past...
0:10:45 > 0:10:48..but there's no sign of local demand hitting the buffers.
0:10:49 > 0:10:53The Seager family continue to sell their fruit outside their farm,
0:10:53 > 0:10:57just as they have since the 1940s.
0:10:57 > 0:10:5935 years ago they built a shop here,
0:10:59 > 0:11:02and today overheated motorists are still stopping off
0:11:02 > 0:11:05to pick up a punnet or two.
0:11:05 > 0:11:07We sell quite a few of these when the sun shines,
0:11:07 > 0:11:09when it's nice and warm.
0:11:09 > 0:11:13People like a nice, round, red, ripe strawberry.
0:11:13 > 0:11:17But the shop's most demanding customer is much closer to home.
0:11:18 > 0:11:23My boy, who is three, will eat probably one of these a day.
0:11:23 > 0:11:27Like we all do on the farm.
0:11:27 > 0:11:29We enjoy our strawberries here.
0:11:30 > 0:11:33They also respect their roots, which is why Andrew and Chris
0:11:33 > 0:11:37are keen to carry on with this great family farming tradition.
0:11:39 > 0:11:42I feel proud about the fact that my grandad was here before me,
0:11:42 > 0:11:45stood on these fields doing what we're doing now.
0:11:45 > 0:11:47Thank you.
0:11:50 > 0:11:54I took it over from my father, so, Christopher's taking it over from me
0:11:54 > 0:11:59and he's got a son coming on, so who knows, maybe he'll take it on.
0:11:59 > 0:12:01Yeah!
0:12:05 > 0:12:07For most people,
0:12:07 > 0:12:10British strawberries signal the start of summer.
0:12:11 > 0:12:13Today, I'm using some from my own garden
0:12:13 > 0:12:15to make one of my favourite desserts.
0:12:18 > 0:12:21I'm going to go back to my childhood, really, for this one
0:12:21 > 0:12:25and do peaches, ice cream with strawberries and jelly,
0:12:25 > 0:12:27but kind of like a grown-up version.
0:12:27 > 0:12:30But I'm going to use this amazing elderflower presse to make
0:12:30 > 0:12:34this wonderful little jelly - it's really simple to make.
0:12:35 > 0:12:40Start by putting 100ml of the fizzy presse into a pan.
0:12:40 > 0:12:43Then add a tablespoon of caster sugar.
0:12:46 > 0:12:49I'm not adding too much of the presse.
0:12:49 > 0:12:52Because we've got the bubbles in there, I don't want to lose
0:12:52 > 0:12:54that sort of fizz, that zing you get in this jelly.
0:12:54 > 0:12:58So that's why I'm only going to put a small amount in at this stage.
0:12:58 > 0:13:01And while it's heating up, I can prepare the gelatine.
0:13:01 > 0:13:05Now, for me, making your own jelly is really great,
0:13:05 > 0:13:08but you've got to be careful with the amount of gelatine that you use.
0:13:08 > 0:13:11Too much, you can throw it off the wall and it's horrible.
0:13:11 > 0:13:14Too little, and you end up eating it with a straw.
0:13:14 > 0:13:17So you've got to get the quantities absolutely bang on,
0:13:17 > 0:13:19and for this I'm just going to use five leaves
0:13:19 > 0:13:21of this sort of smaller leaf of gelatine.
0:13:21 > 0:13:26So we soak that in cold water, and make sure the water is cold.
0:13:28 > 0:13:30When the gelatine goes soft,
0:13:30 > 0:13:33add it to the pan and then stir it until it all disappears.
0:13:38 > 0:13:41Now the good tip with this is to use a spoon,
0:13:41 > 0:13:44and just mix the gelatine really carefully.
0:13:44 > 0:13:45Now if I whisk this up too much,
0:13:45 > 0:13:48you're going to get loads and loads of bubbles in there.
0:13:48 > 0:13:51You can't tell whether the gelatine's mixed in enough.
0:13:54 > 0:13:56When it's completely dissolved,
0:13:56 > 0:14:00add another 350ml of elderflower presse to the mixture.
0:14:00 > 0:14:02It has to be exact,
0:14:02 > 0:14:05otherwise the jelly won't be the right consistency.
0:14:07 > 0:14:10Then, you need to stick your head in the fridge
0:14:10 > 0:14:12to avoid spilling the jelly,
0:14:12 > 0:14:15as you gently transfer it into a shallow plate,
0:14:15 > 0:14:17being careful not to lose too much fizz.
0:14:20 > 0:14:22You get these lovely bubbles
0:14:22 > 0:14:25appearing in the jelly, which is exactly what we want,
0:14:25 > 0:14:28and that's all that elderflower presse
0:14:28 > 0:14:31that's coming out in this jelly.
0:14:31 > 0:14:33Now you can glam this up a little bit, you could put
0:14:33 > 0:14:36a bit of vodka or maybe a bit of gin in there, which is really nice.
0:14:36 > 0:14:39Obviously keep that jelly away from the kids.
0:14:39 > 0:14:42'Which, of course, means more for the adults.
0:14:42 > 0:14:45'Now in my house, you can't have jelly without ice cream,
0:14:45 > 0:14:48'and this is my foolproof way to whip some up.
0:14:50 > 0:14:55'Start by cutting the tops off some bang-in-season British strawberries.
0:14:55 > 0:14:58'Doing this always reminds me of the Martin family's
0:14:58 > 0:15:01'distant connections with royalty.'
0:15:03 > 0:15:05Now before my family were pig farmers, they were actually
0:15:05 > 0:15:10publicans and landlords, and at one particular time the Queen visited -
0:15:10 > 0:15:16not to the pub, obviously, but for a jubilee, and visited up in York.
0:15:16 > 0:15:20And how on earth my family decided to do the catering for it -
0:15:20 > 0:15:24and 3,000 people for a sit-down meal - I dread to think,
0:15:24 > 0:15:27when the pub only sat about 60 people.
0:15:27 > 0:15:30But they did, and they ordered strawberries and cream for dessert,
0:15:30 > 0:15:35and my poor granny and auntie were put on dessert duty
0:15:35 > 0:15:40and they had to prepare a lorry-load of strawberries,
0:15:40 > 0:15:43and hoping that the Queen would eat them.
0:15:43 > 0:15:45She ate one.
0:15:45 > 0:15:47Now I'm sure each one of them
0:15:47 > 0:15:50argued as to who prepared the one that the Queen ate
0:15:50 > 0:15:55but it's a story that went through our family for years and years and years.
0:15:55 > 0:15:57When you've prepared all the strawberries,
0:15:57 > 0:16:01put them into a bag and chuck them into the freezer.
0:16:01 > 0:16:05And I've got some in here that I did last night,
0:16:05 > 0:16:06so they're rock-solid frozen.
0:16:06 > 0:16:09Now to just add to the flavour of this, I'm just going to use
0:16:09 > 0:16:11some vanilla pod.
0:16:12 > 0:16:17Just a tiny little bit of vanilla in your machine.
0:16:17 > 0:16:18It doesn't want too much.
0:16:19 > 0:16:22And then throw in the strawberries.
0:16:24 > 0:16:28Next comes some really thick double cream.
0:16:28 > 0:16:30So you just put a little bit in first.
0:16:30 > 0:16:31Now, put the lid on...
0:16:33 > 0:16:35And this is where you need to keep the hand on the machine.
0:16:35 > 0:16:37It needs to blitz for about 30 seconds.
0:16:40 > 0:16:41The cream freezes
0:16:41 > 0:16:45as it comes into contact with the cut-up frozen strawberries.
0:16:45 > 0:16:48The first dollops will solidify very quickly.
0:16:48 > 0:16:51So what you need to do is stop the machine,
0:16:51 > 0:16:53and at this point, add a touch more cream.
0:16:56 > 0:16:59In fact, let's put the whole pot in.
0:17:00 > 0:17:02Now it's got to be said,
0:17:02 > 0:17:06this is almost the summer right here - strawberries and cream.
0:17:06 > 0:17:07What more do you want?
0:17:09 > 0:17:11Lid on, and blitz it again.
0:17:16 > 0:17:18You need to keep your eye on this.
0:17:20 > 0:17:23As it starts to mix, just press it down a little bit and go again.
0:17:27 > 0:17:29There's no need to put any sugar in here,
0:17:29 > 0:17:32cos the strawberries are lovely and sweet.
0:17:32 > 0:17:34So you just keep mixing it.
0:17:34 > 0:17:36As you can see, it just grabs hold of it.
0:17:37 > 0:17:40Everything just churns into an ice cream.
0:17:41 > 0:17:43It looks pretty good to me.
0:17:45 > 0:17:47You've now got your own ice cream.
0:17:51 > 0:17:53Perfect.
0:17:55 > 0:17:57With the ice cream ready and the elderflower jelly set,
0:17:57 > 0:17:59I can now put everything together.
0:18:01 > 0:18:05I'm serving mine with some finely diced peaches...
0:18:05 > 0:18:07and a few strawberries, cut in half.
0:18:11 > 0:18:17And then finally, of course, you've got this amazing ice cream.
0:18:18 > 0:18:20I'm doing what chefs call a little quenelle.
0:18:22 > 0:18:24But you could just do a dollop.
0:18:25 > 0:18:28And the problem is with this ice cream, though,
0:18:28 > 0:18:30once you've made it, you've got to eat it,
0:18:30 > 0:18:34because this doesn't freeze well, the second time round.
0:18:35 > 0:18:37But when it tastes this good...
0:18:39 > 0:18:40Nothing wrong with that.
0:18:41 > 0:18:44Then one last garnish - Greek basil.
0:18:45 > 0:18:46It's lovely and sweet.
0:18:47 > 0:18:50And in a dessert like this, it kind of works.
0:18:53 > 0:18:55So there you have it -
0:18:55 > 0:18:58you've got fresh peaches, you've got this lovely elderflower jelly,
0:18:58 > 0:19:03some delicious strawberry ice cream, and the whole lot served together.
0:19:03 > 0:19:06Everything that's great about the summer, on one plate.
0:19:07 > 0:19:10I loved having jelly and ice cream as a boy,
0:19:10 > 0:19:14but this grown-up version is definitely a favourite dessert of mine now.
0:19:17 > 0:19:18Something else that has changed
0:19:18 > 0:19:21since growing up are my summer holidays.
0:19:21 > 0:19:24They're far more exotic now.
0:19:24 > 0:19:25As a nipper,
0:19:25 > 0:19:29we just towed one of these to a bracing British beach location.
0:19:30 > 0:19:34Food historian Dr Annie Grey has taken to the great outdoors
0:19:34 > 0:19:38to recreate a few of the dishes that made us all happy campers.
0:19:43 > 0:19:48The 1960s and '70s were a golden age of British caravanning
0:19:48 > 0:19:50and I am here on the Isle of Wight
0:19:50 > 0:19:53with my 1959 Thomson Glenrosa behind me.
0:19:53 > 0:19:57Just imagine the joy of hitching it up to the family car
0:19:57 > 0:20:00and setting off into the sunset to go wherever you want to go.
0:20:02 > 0:20:06Of course, cooking in a caravan is slightly more challenging
0:20:06 > 0:20:08than the dream might suggest
0:20:08 > 0:20:11and that's why there was a rash of books published
0:20:11 > 0:20:17in the late '60s and '70s helping people to learn how to cook for their family.
0:20:17 > 0:20:19For my scorching summer meal,
0:20:19 > 0:20:23I'm going to use some of these books to turn out a real feast.
0:20:23 > 0:20:26I'm going to cook sausage and kidney saute,
0:20:26 > 0:20:28followed by Hawaiian roll,
0:20:28 > 0:20:31all washed down with a lovely summery cider cup.
0:20:33 > 0:20:37My first recipe is from the Good Housekeeping Caravan Cooking Book,
0:20:37 > 0:20:39published in 1978.
0:20:39 > 0:20:42There are some really interesting recipes in this book -
0:20:42 > 0:20:44cod's roe is used and liver
0:20:44 > 0:20:46and lots and lots of things out of tins.
0:20:46 > 0:20:48I think the recipes sound fantastic.
0:20:48 > 0:20:53But I will admit they are probably not to everyone's taste today.
0:20:54 > 0:20:59Annie jump-starts her 1970s camping stew by chopping an onion
0:20:59 > 0:21:00and preparing the kidneys.
0:21:00 > 0:21:04Like flares, they were a lot more popular then.
0:21:04 > 0:21:06Kidneys are brilliant.
0:21:06 > 0:21:10And it would have been perfect for the average caravanning holiday.
0:21:10 > 0:21:13Quick, easy to prepare and very, very cheap.
0:21:13 > 0:21:17Don't forget that the '70s is another age of austerity.
0:21:17 > 0:21:20Something like this would have been absolutely
0:21:20 > 0:21:22bang on for the average caravanner.
0:21:25 > 0:21:28It was the home-from-home feeling that made caravan holidays
0:21:28 > 0:21:30such good fun.
0:21:30 > 0:21:3440 years ago, camping gear was in a class of its own.
0:21:36 > 0:21:40I have here an original 1970s camping stove.
0:21:40 > 0:21:42Even the colours make me smile.
0:21:44 > 0:21:48Once her retro stove is fired up, Annie fries sausages and onions
0:21:48 > 0:21:52before reaching for the ultimate 1970s survival tool, a tin opener.
0:21:54 > 0:21:57One of the really big things that really helped people who were
0:21:57 > 0:22:01going camping and caravanning is of course convenience foods.
0:22:01 > 0:22:04Put simply, you can buy your tins, stock up your caravan, off you go
0:22:04 > 0:22:07and you don't need to worry about getting hold of fresh products.
0:22:07 > 0:22:11These are mushrooms and I'm going to pop them in there.
0:22:15 > 0:22:17And now for my kidneys.
0:22:20 > 0:22:23After frying the chunks of kidney for about five minutes or so,
0:22:23 > 0:22:27Annie adds tomato puree, seasoning and stock...
0:22:27 > 0:22:32Naturally, I have used a stock cube. Proper 1970s.
0:22:33 > 0:22:37..then leaves it to simmer before thickening it with cornflour.
0:22:40 > 0:22:43Doesn't it look like 1970s food?
0:22:43 > 0:22:46A bit less frou-frou than modern food, frankly.
0:22:48 > 0:22:50It's true not many people would decorate their dinners
0:22:50 > 0:22:52with white toast these days,
0:22:52 > 0:22:56but that's how the sausage and kidney stew was finished off.
0:22:59 > 0:23:01By the 1970s, caravanning was mass-market
0:23:01 > 0:23:05and people were starting to look a bit further afield.
0:23:05 > 0:23:08This is the time when the package holiday really takes off,
0:23:08 > 0:23:10so even if you are caravanning,
0:23:10 > 0:23:15you might be looking to go to the Riviera or the Costa Del Sol.
0:23:15 > 0:23:20If not in reality, at least in your mind. Can't get to Nice?
0:23:20 > 0:23:22Can't get to Malaga?
0:23:22 > 0:23:24Doesn't matter.
0:23:24 > 0:23:26You can cook a little bit of that foreign magic up
0:23:26 > 0:23:29in your own caravan on the Isle of Wight.
0:23:29 > 0:23:33So, for my second dish, I'm going to cook an exotic sweet,
0:23:33 > 0:23:35Hawaiian roll.
0:23:37 > 0:23:40The recipe involves Swiss roll, a can of cream,
0:23:40 > 0:23:45a can of pineapple rings and some nuts or chocolate to decorate it.
0:23:45 > 0:23:47This you can whip together in seconds.
0:23:49 > 0:23:52To create this instant pud, slices of Swiss roll were layered
0:23:52 > 0:23:57with tinned condensed cream and pineapple. Simple yet classic.
0:23:57 > 0:23:59In a 1970s way.
0:24:01 > 0:24:03Pineapple said something about you.
0:24:03 > 0:24:07It elevated you from a mere caravanning hostess to somebody
0:24:07 > 0:24:11who really was pushing the boat out, despite your limited facilities.
0:24:13 > 0:24:17The fancy camping sweet is topped off with more condensed cream,
0:24:17 > 0:24:20chopped nuts and grated chocolate. Easy.
0:24:22 > 0:24:23Don't they look great?
0:24:23 > 0:24:26And the best bit - chef's privilege.
0:24:32 > 0:24:35No scorching summer meal would be complete without a beautiful
0:24:35 > 0:24:38cocktail to go with it.
0:24:38 > 0:24:41So for my final recipe, I'm going to make a cider cup from this,
0:24:41 > 0:24:44Zena Skinner's Third Book of Recipes.
0:24:44 > 0:24:48Zena Skinner was a popular BBC TV cook in the 1960s and '70s.
0:24:49 > 0:24:52This book contains cider cup,
0:24:52 > 0:24:54a refreshing drink with an orange flavour.
0:24:54 > 0:24:56Just the ticket, I think.
0:24:57 > 0:25:01To make her zingy drink, Annie mixes cider with orange
0:25:01 > 0:25:04and lemon juice, along with a splash of orange liqueur.
0:25:07 > 0:25:11And then I need some soda water so I've got this 1970s soda siphon.
0:25:13 > 0:25:17I've never used a soda siphon before, so this could be interesting.
0:25:19 > 0:25:21Interesting but straightforward.
0:25:21 > 0:25:25Simply screw a capsule of carbon dioxide to the side.
0:25:26 > 0:25:27I'm finding this mildly terrifying
0:25:27 > 0:25:30and exhilarating all at the same time.
0:25:33 > 0:25:35Nice!
0:25:35 > 0:25:39She then adds the soda water to the cider and orange mix.
0:25:39 > 0:25:42This kind of thing really does show that you are classy.
0:25:42 > 0:25:45You are cocktail lady.
0:25:45 > 0:25:48And no self-respecting cocktail lady would serve her drinks
0:25:48 > 0:25:51without decorations of lemons and cherries.
0:25:53 > 0:25:58Well, the weather is fantastic and I've got a feast in front of me.
0:25:58 > 0:26:01Who could want for more? Let's taste.
0:26:10 > 0:26:12Mm-mm!
0:26:12 > 0:26:14You've got to like kidneys.
0:26:14 > 0:26:17That is my kind of meal.
0:26:17 > 0:26:23But I have saved half the plate for my Hawaiian roll.
0:26:29 > 0:26:31Suits the atmosphere perfectly.
0:26:31 > 0:26:32Time for a drink.
0:26:35 > 0:26:38I definitely think I am going to make this again
0:26:38 > 0:26:42although probably only if I've got one of these to do it with.
0:26:45 > 0:26:48I think this proves that you don't need fancy ingredients.
0:26:48 > 0:26:51As long as the sun is shining and your caravan is with you,
0:26:51 > 0:26:54you can have a summer scorcher in no time.
0:26:54 > 0:26:58Just make sure you pack your retro recipe books. Cheers!
0:27:02 > 0:27:05For me, a summertime caravanning holiday wouldn't be complete
0:27:05 > 0:27:07without a barbecue.
0:27:07 > 0:27:11But I love to cook outdoors at any time of the year,
0:27:11 > 0:27:13as long as the sun is shining.
0:27:13 > 0:27:16And today I'm making veal escalopes with salsa verde.
0:27:17 > 0:27:20Now it's often a type of meat that you wouldn't necessarily choose,
0:27:20 > 0:27:23but one that works brilliantly over the hot coals.
0:27:23 > 0:27:25And I've got a cushion of veal here.
0:27:25 > 0:27:27Now you can use the cushion or a loin of veal.
0:27:27 > 0:27:31Anything that's nice and tender, that's what you want.
0:27:31 > 0:27:34Start off by cutting the veal into slices.
0:27:34 > 0:27:38Then put the meat between two sheets of clingfilm.
0:27:38 > 0:27:41Now what you want for this is a piece of meat that's nice and lean,
0:27:41 > 0:27:44because the minute you then put that on the barbecue,
0:27:44 > 0:27:48that fat then just melts straight onto the coals and creates smoke,
0:27:48 > 0:27:52which then usually on a British barbecue catches fire.
0:27:52 > 0:27:55That's why it's important
0:27:55 > 0:27:57whenever you're doing barbecues is to get the best-quality meat
0:27:57 > 0:28:01you can find, particularly with sausages and burgers.
0:28:03 > 0:28:05Next, bat the veal out into escalopes.
0:28:12 > 0:28:14Now not only will this tenderise it,
0:28:14 > 0:28:16but it'll mean it'll cook very, very quickly.
0:28:21 > 0:28:23Now bat it out nice and thin.
0:28:25 > 0:28:27They could be barbecued like this,
0:28:27 > 0:28:30but to turn them into something really special,
0:28:30 > 0:28:33I'm going to create a quick and simple marinade.
0:28:33 > 0:28:36Put the zest and juice of a lemon into a bowl, then add mint,
0:28:36 > 0:28:40parsley, dill, some chervil and my favourite, tarragon.
0:28:42 > 0:28:44I love this stuff.
0:28:44 > 0:28:48So often we just stick this with chicken, but it's so good with meats.
0:28:49 > 0:28:52A nice glug of extra virgin olive oil.
0:28:53 > 0:28:57And then some garlic. Literally just chop through, straight in.
0:28:59 > 0:29:01Now, toss the escalopes in the marinade
0:29:01 > 0:29:03until they're thoroughly coated.
0:29:06 > 0:29:08I call this a quick marinade.
0:29:08 > 0:29:10You've got lemon in there as well,
0:29:10 > 0:29:13and you don't want this acid from the lemon to actually cure the meat
0:29:13 > 0:29:17as well, so it only wants to sit in there for about five to ten minutes.
0:29:17 > 0:29:20This gives me enough time to make the salsa verde,
0:29:20 > 0:29:23which I do by chopping up some shallots and garlic,
0:29:23 > 0:29:26along with parsley, mint and dill.
0:29:29 > 0:29:31What I might do with this,
0:29:31 > 0:29:33because I've got some basil in a pot as well...
0:29:34 > 0:29:37Just grab a nice little bit of basil.
0:29:37 > 0:29:40Just fresh basil, like this.
0:29:41 > 0:29:44And then what I love - it's purely an option, it's entirely up to you -
0:29:44 > 0:29:48some anchovies, but you've got to get them in really good-quality oil.
0:29:49 > 0:29:52Then loosely bind everything together
0:29:52 > 0:29:54with some French mustard and capers.
0:29:56 > 0:29:58It's entirely up to you. Whatever you like.
0:29:58 > 0:30:01If you want to put gherkins in there, feel free.
0:30:01 > 0:30:03Put some gherkins in there.
0:30:03 > 0:30:06But the whole lot just gets chopped together.
0:30:07 > 0:30:08Some salt.
0:30:08 > 0:30:10Careful with the amount of salt that you put in
0:30:10 > 0:30:13with the anchovies and the capers.
0:30:13 > 0:30:16Freshly ground black pepper.
0:30:16 > 0:30:18While I'm at it I can season the veal as well.
0:30:20 > 0:30:23I always season it after it's been in the marinade,
0:30:23 > 0:30:25because that salt, like the lemon juice,
0:30:25 > 0:30:26will cure it as well.
0:30:31 > 0:30:34And then we can just put this straight on the barbecue.
0:30:38 > 0:30:40Flames this high - perfect.
0:30:40 > 0:30:42Flames that high - no good.
0:30:44 > 0:30:48While that's cooking, I'm going to wilt some home-grown spinach,
0:30:48 > 0:30:49with a bit of olive oil.
0:30:53 > 0:30:56The veal, you treat it like steak.
0:30:56 > 0:30:58You certainly don't want to overcook it,
0:30:58 > 0:31:00particularly a nice piece of veal like this.
0:31:00 > 0:31:02You want it to keep nice and moist.
0:31:04 > 0:31:07It will only take two to three minutes on each side to cook,
0:31:07 > 0:31:10by which time the spinach will be ready as well.
0:31:12 > 0:31:14I love food like this.
0:31:14 > 0:31:18It really is seasonal to the T, really.
0:31:18 > 0:31:21It's everything that you want on just one plate.
0:31:21 > 0:31:24Just the salsa verde to finish off now.
0:31:24 > 0:31:27Create a little well in the middle, and pour in some olive oil.
0:31:31 > 0:31:34Grab a spoon, mix it all in.
0:31:34 > 0:31:36It'll take a little bit more, actually.
0:31:38 > 0:31:40Just sprinkle this over the top.
0:31:41 > 0:31:44Finally, some nice chunks of lemon.
0:31:44 > 0:31:47Don't worry about the pips, we call that fibre where I was brought up.
0:31:47 > 0:31:51But just let everybody dive in, squeeze the lemon over the top
0:31:51 > 0:31:52and fill your boots.
0:31:55 > 0:31:59You see, this makes such a nice change from chicken or beef,
0:31:59 > 0:32:01particularly when you're outside...
0:32:02 > 0:32:04..and the barbecue's out.
0:32:05 > 0:32:07Mm!
0:32:07 > 0:32:08And it's not burnt, for a change.
0:32:11 > 0:32:13Veal cooked like this is so succulent,
0:32:13 > 0:32:15and with a herby salsa verde,
0:32:15 > 0:32:18you'll definitely be the king of the barbecue at home.
0:32:22 > 0:32:25As much as I love meat cooked over an open fire,
0:32:25 > 0:32:28I'm also very partial to some fish and chips,
0:32:28 > 0:32:31especially by the seaside at the height of summer.
0:32:32 > 0:32:35Tomato ketchup is the nation's favourite dressing,
0:32:35 > 0:32:39but Graham Ainsley from Hastings has come up with a zesty alternative.
0:32:43 > 0:32:48Inspiration came when he moved here from London with his young family.
0:32:48 > 0:32:51For us, we were looking to have a bit more space,
0:32:51 > 0:32:54looking for a traditional town, I guess,
0:32:54 > 0:32:56that could provide us with a future home.
0:32:56 > 0:32:58And, I mean, it sounds, perhaps, a bit trite,
0:32:58 > 0:33:00but as soon as I stepped off the train,
0:33:00 > 0:33:02I had a very strong feeling that this would be
0:33:02 > 0:33:06the town we'd bring the boys up in and not look back.
0:33:07 > 0:33:11The family enjoy coastal life with plenty of fresh seafood to eat,
0:33:11 > 0:33:13and these fishy flavours got them thinking
0:33:13 > 0:33:15about how they could be enhanced.
0:33:17 > 0:33:20I'd been experimenting with various sauces for a number of years
0:33:20 > 0:33:22when the kids were quite small.
0:33:22 > 0:33:26I was sat with Truman, my son, and we were having fish and chips.
0:33:26 > 0:33:30I asked my dad if he wanted ketchup. He said, "No,
0:33:30 > 0:33:32"I kind of fancy some lemon ketchup."
0:33:32 > 0:33:35Then, the next day, we tried to make it.
0:33:37 > 0:33:41This concoction was an instant hit with the kids and his wife Jo.
0:33:41 > 0:33:43The flavour is a savoury flavour.
0:33:43 > 0:33:45Whenever I taste it,
0:33:45 > 0:33:48just the freshness of the lemons that comes out,
0:33:48 > 0:33:53it just feels very wholesome because it feels so fresh and zingy.
0:33:53 > 0:33:55Their business has been growing
0:33:55 > 0:33:59and more orders mean more pots on the go in the family kitchen,
0:33:59 > 0:34:02which is where Graham creates his secret recipe.
0:34:02 > 0:34:05This will be a batch of lemon ketchup.
0:34:05 > 0:34:08There are some chunky general ingredients -
0:34:08 > 0:34:10lemon, ginger...
0:34:10 > 0:34:11the shallots, the lemon zest
0:34:11 > 0:34:13and then the sort of background flavours,
0:34:13 > 0:34:15which come in the form of spices.
0:34:15 > 0:34:18But you've got warm, peppery flavours
0:34:18 > 0:34:20and you've got a secret ingredient,
0:34:20 > 0:34:23which adds a lovely sort of zing
0:34:23 > 0:34:25that complements the lemon really well.
0:34:28 > 0:34:32When we add the spices, the whole thing starts to take character
0:34:32 > 0:34:34and you do smell the smell that I'm familiar with
0:34:34 > 0:34:38and I think the people of Hastings are slowly becoming familiar with,
0:34:38 > 0:34:40which is the smell of the lemon ketchup.
0:34:44 > 0:34:46Having escaped the rat race,
0:34:46 > 0:34:48Graham was determined his new venture
0:34:48 > 0:34:52wouldn't drag the family back to the pressures of city life.
0:34:54 > 0:34:57I love making it, it's certainly therapeutic.
0:34:57 > 0:34:59I think one of the goals, or the rules,
0:34:59 > 0:35:01that I had from the start, really,
0:35:01 > 0:35:04was that it should never cause anybody any real stress
0:35:04 > 0:35:07or there shouldn't be a moody day around the ketchup.
0:35:10 > 0:35:12When Graham launched his sauce on the people,
0:35:12 > 0:35:13he needed a name,
0:35:13 > 0:35:17so he chose that of his adopted home town - Hastings.
0:35:20 > 0:35:24It was interesting to see how the town would buy into it or not,
0:35:24 > 0:35:26but it's given us an ability to interact
0:35:26 > 0:35:28with the town in a fun way, you know,
0:35:28 > 0:35:31both for me - myself - Jo and the boys.
0:35:31 > 0:35:35And it seems the locals have embraced it with open arms.
0:35:35 > 0:35:37Graham is now supplying a range of delis,
0:35:37 > 0:35:41fishmongers and restaurants, all around Hastings.
0:35:41 > 0:35:44- Andy.- How are you doing, all right? - Yeah, good. Yourself?
0:35:44 > 0:35:45Yeah, good, thanks, mate.
0:35:45 > 0:35:47It's great. We use it in our salads here,
0:35:47 > 0:35:48so we use it for salads, we use it on chicken
0:35:48 > 0:35:51and just as a general dipping sauce as well.
0:35:51 > 0:35:54It's got quite a variety of uses. The customers love it as well.
0:35:54 > 0:35:56It's like a bottle of sunshine, it's beautiful.
0:35:56 > 0:35:59It's excellent with fish - I like it with cod.
0:35:59 > 0:36:01Sometimes we fry up a bit of fish here in the shop,
0:36:01 > 0:36:04and we'll put a dollop of Hastings Ketchup on the side
0:36:04 > 0:36:05and it's lovely.
0:36:07 > 0:36:09If you count the lemons in the sauce as one of your five a day,
0:36:09 > 0:36:12maybe it'll even help to get kids
0:36:12 > 0:36:14eating the other four.
0:36:15 > 0:36:17I eat it with, like, vegetables,
0:36:17 > 0:36:19because I don't really like broccoli,
0:36:19 > 0:36:20so I'd eat it with that.
0:36:20 > 0:36:23It's really quite nice with that.
0:36:23 > 0:36:25I'm not a big fan of ketchup,
0:36:25 > 0:36:30so it's good for there to be another ketchup that I can actually have.
0:36:30 > 0:36:35But Graham isn't content to keep his sauce hidden away in Hastings.
0:36:35 > 0:36:37I am ambitious for it.
0:36:37 > 0:36:40As each bottle travels away from our house,
0:36:40 > 0:36:43it's exciting to think that the name Hastings is on there,
0:36:43 > 0:36:46and that's a positive reflection on the town,
0:36:46 > 0:36:49and that people will come to see Hastings in the way that I do,
0:36:49 > 0:36:51as a fantastic place to live,
0:36:51 > 0:36:54and come and visit and just generally enjoy.
0:36:58 > 0:37:00Long summer days are for sharing
0:37:00 > 0:37:03as well as cooking, so today I've invited
0:37:03 > 0:37:07my Michelin-starred mate Pierre Koffmann around,
0:37:07 > 0:37:08to help me with the culinary duties.
0:37:08 > 0:37:11- Ah! How are you doing, buddy? - How are you, how are you doing?
0:37:11 > 0:37:13We're going to rustle up a dish that reminds me of summer,
0:37:13 > 0:37:16no matter what time of year I make it.
0:37:16 > 0:37:20Luckily it's one of Pierre's all-time favourites.
0:37:20 > 0:37:23- So, I know you love roast chicken. - Yes.
0:37:23 > 0:37:25With my grandmother at the farm, you know,
0:37:25 > 0:37:28every Sunday there was two chicken on a "spitzer",
0:37:28 > 0:37:32and that was my grandfather's job, he was to sit next to the fire
0:37:32 > 0:37:35sweating like a - like a pig, if you want -
0:37:35 > 0:37:36turning, turning the machine.
0:37:36 > 0:37:39But we weren't allowed to touch the chicken.
0:37:39 > 0:37:41My grandmother would cut a piece of the string
0:37:41 > 0:37:43so you'd put it in your mouth and chew it for 15 minutes.
0:37:43 > 0:37:46It was full of juice and salt and...
0:37:46 > 0:37:49- Yes.- It was, it was fun, it was very nice. Good memories.
0:37:52 > 0:37:54Well, before I get some string for Pierre to chew on,
0:37:54 > 0:37:57we're going to make a marinade for the poussin.
0:37:57 > 0:37:59Chop up some lemon grass and coriander,
0:37:59 > 0:38:02then some garlic, red chillies and ginger.
0:38:03 > 0:38:07Cooking side by side with Pierre feels natural now,
0:38:07 > 0:38:09but as a shy, spotty teenager,
0:38:09 > 0:38:11I desperately wanted to work for him.
0:38:14 > 0:38:16I remember coming to London, and I...
0:38:16 > 0:38:18- Seriously, I've got old cookbooks of yours.- Yeah.
0:38:18 > 0:38:21I remember thinking, "Right, where do I go and work in London?"
0:38:21 > 0:38:23I remember thinking, "Well, it's no good writing to you
0:38:23 > 0:38:25"and asking for a job."
0:38:25 > 0:38:27The best way to do that is to knock on the door.
0:38:27 > 0:38:29It's always better to show your face, you know?
0:38:29 > 0:38:31I remember knocking on the door with my knife kit.
0:38:31 > 0:38:32I couldn't afford any knife kit.
0:38:32 > 0:38:34It was a tea towel rolled with three knives,
0:38:34 > 0:38:35and I just put it under my...
0:38:35 > 0:38:38- You'd get arrested walking round London like that now.- Yeah, yeah.
0:38:38 > 0:38:40I remember just knocking on the door
0:38:40 > 0:38:42and you walking through the restaurant.
0:38:42 > 0:38:43- I remember legging it. - Yeah.
0:38:43 > 0:38:45That's the one regret I have in my career.
0:38:47 > 0:38:51Anyway, before I embarrass Pierre or myself any more,
0:38:51 > 0:38:53I'll finish off the marinade with the juice of two limes
0:38:53 > 0:38:54and some veg oil.
0:38:58 > 0:39:00Once I cover the poussins with this,
0:39:00 > 0:39:02they're ready to spit-roast.
0:39:05 > 0:39:07I've got these sticks.
0:39:07 > 0:39:09Now these have been soaking in the bath overnight.
0:39:09 > 0:39:12- That's what you have. - A broom handle. Right?
0:39:12 > 0:39:13Then what we're going to do
0:39:13 > 0:39:17is basically just going to put the chicken through the broom handle,
0:39:17 > 0:39:18- through here.- Sure.
0:39:18 > 0:39:20Get the little space there.
0:39:20 > 0:39:22Straight through there.
0:39:22 > 0:39:24That is like camping, you know, where you go to a...
0:39:24 > 0:39:27What, like camping with a broom handle?
0:39:27 > 0:39:29Or you can find a branch, you know, it would be the same.
0:39:29 > 0:39:31I'll stick this through here as well.
0:39:31 > 0:39:32I'll let you season it up.
0:39:32 > 0:39:36I'm not taking control of the seasoning on this one.
0:39:36 > 0:39:40Before roasting, secure them onto the pole with some string,
0:39:40 > 0:39:42just like Pierre's grandmother once did.
0:39:43 > 0:39:45Right. Happy with that?
0:39:45 > 0:39:47That...it looks good.
0:39:47 > 0:39:49How does that look?! Right.
0:39:49 > 0:39:50Stick it on the fire.
0:39:56 > 0:39:57When preparing any raw chicken,
0:39:57 > 0:39:59always have a good wipe down afterwards.
0:40:02 > 0:40:06Now, to go with the poussin, we're making a very simple salad.
0:40:06 > 0:40:08For the dressing start with an egg yolk
0:40:08 > 0:40:10and a good spoonful of mustard.
0:40:12 > 0:40:16Never use English mustard. I think, English mustard...
0:40:16 > 0:40:18- What's wrong with English? - ..should be banned,
0:40:18 > 0:40:21you know, it's so bad. So bad.
0:40:21 > 0:40:22What do you mean, it's bad?!
0:40:22 > 0:40:24- Yeah, it's burning, it's not, you know...- Eh?
0:40:24 > 0:40:25It kills the food.
0:40:25 > 0:40:30OK. English viewers, please direct any complaints to Pierre, not me.
0:40:31 > 0:40:35Next add walnut vinegar, some water, and season.
0:40:37 > 0:40:42The difference between good food and bad food is a pinch of salt.
0:40:42 > 0:40:45Then whisk everything together while adding 300ml of veg oil.
0:40:48 > 0:40:50Don't use olive oil, olive oil is not good.
0:40:50 > 0:40:52I don't like olive oil mixed with mustard.
0:40:52 > 0:40:55It's a strange taste.
0:40:55 > 0:40:57The salad is only a chopped-up red cabbage,
0:40:57 > 0:41:00it doesn't get any simpler than that.
0:41:00 > 0:41:02Then mix it together with the dressing
0:41:02 > 0:41:04and leave it for about 20 minutes,
0:41:04 > 0:41:07by which time the poussin will be done.
0:41:09 > 0:41:12Oh, it looks good, actually. You have done a good job.
0:41:12 > 0:41:14I'm going to regret you didn't come to work for me, you know.
0:41:14 > 0:41:16JAMES LAUGHS
0:41:18 > 0:41:21- Can you put me on pot wash? - To start, yes.
0:41:21 > 0:41:24- Oh!- And peel. Peel potatoes.
0:41:24 > 0:41:25THEY CHUCKLE
0:41:27 > 0:41:29Now, the best way to check the chicken, I always find,
0:41:29 > 0:41:32particularly on a spit like this, is just using a carving fork.
0:41:32 > 0:41:35The thickest part, which is generally in by the thigh.
0:41:35 > 0:41:38Right in. Touch your lip.
0:41:39 > 0:41:42If it burns your lip, which that's done, it's cooked.
0:41:42 > 0:41:45As always, Ralph just knows when something tasty is ready.
0:41:47 > 0:41:49- That looks pretty good, that. - Yeah.
0:41:49 > 0:41:51I can see the juice running on top of the vegetables,
0:41:51 > 0:41:54the top of the salad. It's beautiful.
0:41:57 > 0:41:59And the last one.
0:42:00 > 0:42:04Now to try Pierre's speciality - roast string.
0:42:07 > 0:42:11Chew it for the next 10-15 minutes like a...
0:42:11 > 0:42:15It was full of salt and juice and...
0:42:15 > 0:42:17You've got to remember when you were six or eight or ten,
0:42:17 > 0:42:20you know, it's a different thing now, you know.
0:42:20 > 0:42:25- You prefer, you prefer the leg, you know. It's OK, and I agree.- Yes.
0:42:25 > 0:42:28- Right. Do you want a piece? - Yes. I would love one, yes.
0:42:29 > 0:42:33British summer time, cooking on an open fire...
0:42:35 > 0:42:36..I'm sorted.
0:42:40 > 0:42:42Yes, it doesn't get much better than this -
0:42:42 > 0:42:45fantastic food with great company.
0:42:45 > 0:42:48Next time the sun shines, get out there and cook,
0:42:48 > 0:42:50and share it with friends and family.
0:42:50 > 0:42:53It's what summer is all about.
0:42:55 > 0:43:00You can find all the recipes from the entire series at:
0:43:02 > 0:43:07- MUMBLING:- Now I will eat a piece of chicken
0:43:07 > 0:43:10that has meat attached to it, so it's much better.
0:43:10 > 0:43:12- We'll put that bit in subtitles. - Yeah.