0:00:02 > 0:00:06The heart of my home is the kitchen.
0:00:06 > 0:00:11And it's here that I love to cook delicious meals for my
0:00:11 > 0:00:13nearest and dearest.
0:00:13 > 0:00:14Cheers, everybody.
0:00:16 > 0:00:21There's no better way to celebrate everything good in life,
0:00:21 > 0:00:24than sharing some great food...
0:00:24 > 0:00:25with the people you love.
0:00:27 > 0:00:32These are the dishes that I cook when I want to bring people together.
0:00:33 > 0:00:34These are my home comforts.
0:00:44 > 0:00:48Time can be tight and our lives are busy, so it's hard to resist
0:00:48 > 0:00:52the fast, convenient food that's available all around us.
0:00:56 > 0:00:59But there was no such thing as street food when I was a kid.
0:00:59 > 0:01:01We just stuffed the car with grub to eat on the go.
0:01:03 > 0:01:06Whether you're planning a picnic or taking off for the weekend,
0:01:06 > 0:01:09there's always room in the boot for some home-cooked food
0:01:09 > 0:01:11that you can enjoy when you arrive.
0:01:12 > 0:01:16With just a little forward planning, you can have a fridge
0:01:16 > 0:01:19full of food that's always ready to eat on the hoof.
0:01:20 > 0:01:23So, today, I'll be whizzing up a mobile Moroccan feast.
0:01:23 > 0:01:28I love tagines. It's that sweetness, that honey, the fruit.
0:01:28 > 0:01:30It makes it taste fantastic.
0:01:30 > 0:01:34Sharing the joys of eating al fresco, with my mate, Chris Tarrant.
0:01:34 > 0:01:36I reckon in about five or ten minutes, that'll be ready.
0:01:36 > 0:01:38In the meantime, we just sit here...
0:01:38 > 0:01:39JAMES COUGHS
0:01:39 > 0:01:42..hoping for the fire brigade.
0:01:42 > 0:01:46And whipping up some deliciously gooey chocolate and cherry brownies.
0:01:46 > 0:01:49Forget biscuits, this has got to be the ultimate grub on the go,
0:01:49 > 0:01:51hasn't it, really?
0:01:54 > 0:01:56I'm starting with a classic.
0:01:56 > 0:01:58My Cheddar, smoked bacon and courgette quiche.
0:01:58 > 0:02:02It's perfect to pack up and eat on the run.
0:02:03 > 0:02:07Filled with an extra rich royale mix, it's served with a sneaky
0:02:07 > 0:02:10stay-fresh salad that you can dress at your destination.
0:02:11 > 0:02:14The great thing about quiche for grub on the go, is that
0:02:14 > 0:02:18they're portable, but also they're brilliant served at room temperature.
0:02:18 > 0:02:20It shouldn't be served straight out the fridge.
0:02:20 > 0:02:21It's very cold and doesn't taste very nice.
0:02:21 > 0:02:24But the key to a really good quiche, comes from the filling
0:02:24 > 0:02:26but also the pastry.
0:02:26 > 0:02:28Now, I learnt the pastry from America,
0:02:28 > 0:02:31and in America they're massively into their baking.
0:02:31 > 0:02:33And one particular part of the States, on the east coast, this is
0:02:33 > 0:02:37where I learnt how to make the best apple pie in the world.
0:02:37 > 0:02:39And one of the things that they did, and I've done this
0:02:39 > 0:02:42since I've come back, is freeze or chill the flour.
0:02:42 > 0:02:43It's a really good idea for this.
0:02:43 > 0:02:47But this is a shortcrust pastry and by chilling the flour and
0:02:47 > 0:02:52chilling the butter, you get a really short pastry, a nice, fine pastry.
0:02:52 > 0:02:55And always for this, make it by hand.
0:02:55 > 0:02:57Rub the butter together with the end of your fingers
0:02:57 > 0:03:00and that's where you keep the butter nice and cold.
0:03:00 > 0:03:01Take your time doing this.
0:03:01 > 0:03:04If you make it by machine, it toughens up the flour
0:03:04 > 0:03:06and as you bake it, it then shrinks.
0:03:07 > 0:03:12Keep rubbing the 250g of flour with the 150g of butter,
0:03:12 > 0:03:15till the mix resembles fine breadcrumbs.
0:03:15 > 0:03:18Then add a pinch of salt and one whole egg.
0:03:18 > 0:03:20Now, you could if you wanted to, allow this to just
0:03:20 > 0:03:22chill in the fridge.
0:03:22 > 0:03:24I'm probably going to roll this out straight away
0:03:24 > 0:03:26because this looks pretty good to me.
0:03:26 > 0:03:30Use a floured surface and keep rolling your pastry till it's thin.
0:03:30 > 0:03:34You know when it's ready when you can read a newspaper through it, ideally.
0:03:34 > 0:03:36And I learnt this when I was training in France.
0:03:36 > 0:03:38It was a French chef that used to shout at me
0:03:38 > 0:03:40from the main kitchen going...
0:03:40 > 0:03:42HE YELLS IN FRENCH
0:03:42 > 0:03:45La... Stupid French, but he swore at me in French.
0:03:45 > 0:03:48But the idea is, you've got to get this as thin as possible.
0:03:48 > 0:03:52Now, don't worry at this point, we'll make it thinner in our mould.
0:03:52 > 0:03:57To do that, you take your little nonstick tartlet rings,
0:03:57 > 0:03:59like that, and just cut round.
0:03:59 > 0:04:01You can just go roughly around here, like that.
0:04:03 > 0:04:06Too many times people make quiches too thick a pastry
0:04:06 > 0:04:09and it doesn't taste very nice, at all.
0:04:09 > 0:04:12Carefully, press these thin pastry circles into the tins
0:04:12 > 0:04:15and use a knife to trim off any excess.
0:04:17 > 0:04:21Then pop them into the fridge to chill while you make your filling.
0:04:21 > 0:04:24First of all we're going to, basically, dry-fry
0:04:24 > 0:04:27a little bit of this dry cured streaky bacon.
0:04:27 > 0:04:30About four slices will be enough, just get it nice and crisp.
0:04:30 > 0:04:31Now you can use a variety
0:04:31 > 0:04:33of different fillings, of course, for a quiche.
0:04:33 > 0:04:35I'm going to use some bacon, courgettes,
0:04:35 > 0:04:38a little bit of fresh thyme but then make a royale mix,
0:04:38 > 0:04:41and the royale mix is really special, I think.
0:04:41 > 0:04:43Generally, quiches are made with just milk and whole eggs,
0:04:43 > 0:04:47but if you make it with egg yolks and cream, you get this lovely
0:04:47 > 0:04:49rich interior to your quiche.
0:04:50 > 0:04:52Once you combine the cream and the egg yolks,
0:04:52 > 0:04:55season with some salt and pepper.
0:04:55 > 0:05:00Dice a small courgette, grate some mature Cheddar cheese and take
0:05:00 > 0:05:04the crispy bacon off the heat, but don't wash the pan just yet.
0:05:06 > 0:05:08Now, it would be a shame to waste this.
0:05:08 > 0:05:12It's the fat from the bacon, because this is lovely flavour.
0:05:12 > 0:05:15Now, slice your bacon into strips and chop up some thyme.
0:05:15 > 0:05:19These three ingredients are going to work so well together.
0:05:19 > 0:05:22But, of course, you can fill it with whatever you want.
0:05:22 > 0:05:25I like to put a little bit of cheese in the bottom first.
0:05:25 > 0:05:29Otherwise if you put the cheese on the top, it covers up the filling.
0:05:31 > 0:05:33Now, fill it properly full.
0:05:33 > 0:05:37Look, a quiche should be for life not just for wedding buffets.
0:05:37 > 0:05:40That's how a quiche should be, really. I hate wedding buffets.
0:05:43 > 0:05:46The quiches will need 15 to 20 minutes in a low oven
0:05:46 > 0:05:49until they're golden brown and the filling is just set.
0:05:50 > 0:05:52I'm going to serve this with a salad.
0:05:52 > 0:05:55Now, the difficulty with a salad and a salad dressing, when you're out
0:05:55 > 0:05:56and about, is to dress it.
0:05:56 > 0:05:59Well, this is a good idea and a good tip.
0:05:59 > 0:06:02I'm going to use some grain mustard to make a little dressing,
0:06:02 > 0:06:03first of all.
0:06:03 > 0:06:05To do that, stick it in a little jar.
0:06:05 > 0:06:08You want about a teaspoon of your grain mustard,
0:06:08 > 0:06:11about a teaspoon of red wine vinegar.
0:06:11 > 0:06:14And, then, some oil. I like using this rapeseed oil,
0:06:14 > 0:06:16because of its flavour.
0:06:16 > 0:06:20Really, you want three to one. So, one part vinegar, three parts oil.
0:06:20 > 0:06:24Now, pinch of salt. Little bit of black pepper.
0:06:26 > 0:06:28Give it a quick shake.
0:06:28 > 0:06:32By putting it into a little jar like this, you can take it with you.
0:06:34 > 0:06:37So, after about 20 minutes you end up with these.
0:06:39 > 0:06:43Lovely quiches. Nice and warm, just delicious.
0:06:45 > 0:06:48Your quiches and your dressing are good to go.
0:06:48 > 0:06:50Now, it's time to put some of your favourite leaves
0:06:50 > 0:06:55in a zip tight bag for a smart salad that can be finished on arrival.
0:06:55 > 0:06:59When you get to wherever you're going to go, open up your dressing,
0:06:59 > 0:07:02pour this onto your salad.
0:07:02 > 0:07:04Keep some of the dressing for later.
0:07:04 > 0:07:05Seal the bag up...
0:07:07 > 0:07:09..and just shake the salad.
0:07:11 > 0:07:14Just make sure all the leaves are combined with the dressing.
0:07:17 > 0:07:23There you have some nice dressed salad out of a bag,
0:07:23 > 0:07:25without your washing up, which is a good idea, I think.
0:07:27 > 0:07:30And then, of course, these delicious quiches.
0:07:30 > 0:07:32Quiches always should be served at room temperature.
0:07:32 > 0:07:35This is why it's great if you're out and about.
0:07:38 > 0:07:39This is delicious.
0:07:39 > 0:07:43It's the egg yolks and the cream that really enrich it.
0:07:43 > 0:07:46This doesn't taste anything like the stuff you get at christenings,
0:07:46 > 0:07:48weddings and funerals.
0:07:48 > 0:07:51Who would have thought food on the go could taste this good?
0:07:51 > 0:07:52It's salad in a bag.
0:07:54 > 0:07:58These luxurious quiches, with their buttery rich pastry cases
0:07:58 > 0:08:01and silky royale fillings, will brighten up any picnic
0:08:01 > 0:08:03or packed lunch, whatever the weather.
0:08:07 > 0:08:10A quiche is a timeless classic that you can bring bang up to
0:08:10 > 0:08:13date by adding new and interesting fillings.
0:08:15 > 0:08:18It's really important to take a fresh look at foods that have
0:08:18 > 0:08:20been around for a while.
0:08:20 > 0:08:23And a new and exciting band of UK food producers,
0:08:23 > 0:08:25are doing exactly that.
0:08:25 > 0:08:28Cotswold farmer Lizzie Dyer, and her partner Jamie
0:08:28 > 0:08:32want UK diners to give goat meat a go.
0:08:32 > 0:08:35Lizzie's been the driving force behind their fledgling business,
0:08:35 > 0:08:39but it took a few years to get the idea off the ground.
0:08:41 > 0:08:44I would say I've definitely been interested in goats
0:08:44 > 0:08:45and kids for a long time.
0:08:45 > 0:08:48I mean, friends will say that I've been talking about
0:08:48 > 0:08:50doing this for years and years.
0:08:50 > 0:08:54I was very lucky. When I finished my A-Levels, I went travelling
0:08:54 > 0:08:57with a friend and in India, in particular, we ate a lot of goat.
0:08:57 > 0:09:00So, I think that did definitely spark it and also, I suppose,
0:09:00 > 0:09:02when you're travelling, it always gives you time to
0:09:02 > 0:09:05reflect on what you'd like to do and you come up with
0:09:05 > 0:09:09harebrained ideas, which some years later, you actually see through.
0:09:12 > 0:09:15It turned out that Lizzie's idea wasn't so harebrained after all.
0:09:15 > 0:09:19Goat is actually the world's most popular meat,
0:09:19 > 0:09:24which explains why their global population is around a billion.
0:09:24 > 0:09:27But here in the UK, we're only just beginning to appreciate this
0:09:27 > 0:09:30tasty and plentiful meat.
0:09:30 > 0:09:33To start her business, Lizzie needed a farm.
0:09:33 > 0:09:36That's when she arrived in smallholder Jamie's life.
0:09:36 > 0:09:39Lizzie popped to the farm one day looking for some
0:09:39 > 0:09:41grazing for her unique endeavour.
0:09:42 > 0:09:46Before he knew it, I arrived with 20 kids.
0:09:46 > 0:09:4920 kids? Most men would run a mile.
0:09:49 > 0:09:52But not Jamie, as the business relationship soon
0:09:52 > 0:09:54turned into a romantic one.
0:09:54 > 0:09:58Very much business to start with, but, no, we crossed the line
0:09:58 > 0:10:00and so, no, we're very happy here.
0:10:00 > 0:10:03We both live here together and we're building our house.
0:10:03 > 0:10:06- LAUGHING:- He didn't know what he was letting himself in for.
0:10:07 > 0:10:13Those 20 goats are now 130, but not one of them is female.
0:10:13 > 0:10:17Lizzie buys her newborn billies from goat dairy farms.
0:10:17 > 0:10:20They can't produce milk, so they're no use to the dairy farm
0:10:20 > 0:10:24and they would usually be dispatched at birth.
0:10:24 > 0:10:28It's a responsibility to really, in my mind, to find a use for them.
0:10:28 > 0:10:31Once I, sort of, was more aware of what was happening,
0:10:31 > 0:10:34I was quite impassioned if that's the right word, to do it.
0:10:34 > 0:10:35It seemed logical.
0:10:37 > 0:10:40We're very lucky, we work with a local dairy farmer
0:10:40 > 0:10:44and this year, we should be taking all of his billies that are born,
0:10:44 > 0:10:47and he's really thrilled to be in that position
0:10:47 > 0:10:49where, at last, he's found a use for them.
0:10:55 > 0:10:57The new billies have to undergo a weekly weigh in.
0:10:57 > 0:11:01Yeah. These will be on the milk until they reach a certain weight.
0:11:03 > 0:11:06Looking at the weights we've got, most of them are pretty well there.
0:11:06 > 0:11:0828.34.
0:11:08 > 0:11:13Some are a little shyer about sharing their weight than others.
0:11:13 > 0:11:14He's gone!
0:11:14 > 0:11:18Once they reach the correct weight that we're looking for,
0:11:18 > 0:11:21the milk is taken away, so then they're just on the hay
0:11:21 > 0:11:24and the grass until they're ready to finish.
0:11:24 > 0:11:2628.43.
0:11:29 > 0:11:32Most of the goat eaten in UK restaurants, comes from France,
0:11:32 > 0:11:36but Lizzie is looking for a wider audience for her British kids.
0:11:37 > 0:11:41We made a decision early on, that we wanted to sell to the public
0:11:41 > 0:11:43and to restaurants, which is quite unique,
0:11:43 > 0:11:45because often you specialise in one area.
0:11:45 > 0:11:48But, I thought it was nice to offer the public the product
0:11:48 > 0:11:50just as well as the chefs.
0:11:50 > 0:11:53Pretty well all the cuts you can get from lamb,
0:11:53 > 0:11:54you can also get from kid.
0:11:54 > 0:11:58You've got the shanks, then you've got things like diced, mince.
0:11:58 > 0:12:02It really is a meat that can fit into what we all eat
0:12:02 > 0:12:03every day, now, anyway.
0:12:03 > 0:12:06But not all this wonderful meat leaves the farm.
0:12:06 > 0:12:09As a former chef, Jamie is preparing a BBQ for friends
0:12:09 > 0:12:14and family with some goat dishes that are perfect for al fresco dining.
0:12:14 > 0:12:18This is a pulled loin, so this will just go straight into pitta breads
0:12:18 > 0:12:19with a bit of salad.
0:12:19 > 0:12:21It's really simple, really nice, really easy.
0:12:21 > 0:12:24As you can see, it just breaks apart.
0:12:24 > 0:12:28After trading for less than a year, Lizzie and Jamie's kid meat
0:12:28 > 0:12:30has won two Great Taste Awards.
0:12:30 > 0:12:32Good news for the guests.
0:12:32 > 0:12:34It's really, really good. I thought it would be like
0:12:34 > 0:12:37a really rich meat, but it's quite subtle, actually.
0:12:37 > 0:12:41We can do some well done, if there's Neanderthals here.
0:12:41 > 0:12:45If you like lamb and you like beef, I'd say it's very, very similar.
0:12:45 > 0:12:48And just got a lovely flavour, very subtle, gentle.
0:12:48 > 0:12:52And the kid meat has convinced a few brand-new fans too.
0:12:52 > 0:12:55It's the first time I've tried it and I actually think
0:12:55 > 0:12:57I prefer it more then beef, being beef my favourite meat.
0:12:57 > 0:12:59Even my little one, who's with me today,
0:12:59 > 0:13:01he's tried it for the first time himself, as well
0:13:01 > 0:13:03and he's really enjoyed it.
0:13:03 > 0:13:05He's had a second hot dog, as well.
0:13:05 > 0:13:07It's really good.
0:13:07 > 0:13:11The best satisfaction of the whole process is watching people eat it
0:13:11 > 0:13:15and enjoy it and especially the kids, as well, you know,
0:13:15 > 0:13:17that they'll try something a bit different.
0:13:17 > 0:13:20And if they will, then the adults have got no excuse.
0:13:20 > 0:13:24Lizzie's turned her dream of running a goat farm into a reality,
0:13:24 > 0:13:29and on the taste front, it looks as though Billy the Kid's a winner too.
0:13:29 > 0:13:30GOAT BLEATS
0:13:32 > 0:13:36Goat meat is becoming much more readily available in the UK
0:13:36 > 0:13:39and it's the perfect ingredient for my next dish.
0:13:39 > 0:13:44Guaranteed to liven up a mid week working lunchbox.
0:13:44 > 0:13:48It's my aromatic Moroccan tagine, a north African stew,
0:13:48 > 0:13:54fragrant with spices and served with a delicious fruit and nut couscous.
0:13:54 > 0:13:57Now, stews are one of those dishes that, actually, in my mind,
0:13:57 > 0:14:01get better when you reheat it, which makes it perfect for stuff
0:14:01 > 0:14:04that you can reheat in the office or when you're out and about.
0:14:04 > 0:14:06So, I'm going to use this goat to make a lovely little tagine.
0:14:06 > 0:14:09I've got a combination of, sort of, shoulder
0:14:09 > 0:14:13and neck here, which is perfect for this sort of tagine.
0:14:13 > 0:14:15If you can't find goat, you could use lamb.
0:14:15 > 0:14:17But, first of all, we're going to make our spice mix,
0:14:17 > 0:14:19because that's really the crucial part of this.
0:14:19 > 0:14:21So I'm going to use a selection of spices.
0:14:21 > 0:14:23This is a little bit of cumin.
0:14:23 > 0:14:25It's got a wonderful aromatic, sort of, flavour.
0:14:25 > 0:14:28Some turmeric, which will give it that lovely colour.
0:14:28 > 0:14:29Something like that.
0:14:29 > 0:14:33And then, one of the key things that I think, in a tagine, is this stuff,
0:14:33 > 0:14:37ras el hanout, which is a combination of different spices.
0:14:37 > 0:14:40Sometimes you see little rose petals in there,
0:14:40 > 0:14:43it's a wonderful aromatic, sort of, spice, as well.
0:14:43 > 0:14:45A little bit of saffron.
0:14:45 > 0:14:48Mix it together just with a little bit of oil.
0:14:48 > 0:14:50We can just use some normal veg oil for this
0:14:50 > 0:14:53and then mix this into a nice little paste.
0:14:55 > 0:14:57Once mixed, add the goat meat to the marinade,
0:14:57 > 0:15:04while you chop some onions, garlic, chilli and grate some ginger.
0:15:04 > 0:15:06Now, I keep the skin on ginger for this bit, because
0:15:06 > 0:15:11if you grate it with the skin on the ginger, there's a natural heat that
0:15:11 > 0:15:15occurs in the skin from ginger, which makes it brilliant for this dish.
0:15:15 > 0:15:18Now, this recipe can be done with goat, like I'm using,
0:15:18 > 0:15:20but it can be done with lamb, chicken.
0:15:20 > 0:15:22It's great using chicken thighs for this, as well.
0:15:22 > 0:15:24The spices, of which, can stay the same.
0:15:24 > 0:15:26And, also, you can use fish with this.
0:15:26 > 0:15:29Things like salmon work really well together.
0:15:29 > 0:15:32One thing you have to do, is cook it for a lot less.
0:15:32 > 0:15:35Heat some oil in a pan and fry the chopped ingredients
0:15:35 > 0:15:37until they soften.
0:15:37 > 0:15:39Then, add the meat and cook until lightly brown.
0:15:43 > 0:15:46Now, one other spice that I'm going to add to this, is some cinnamon.
0:15:46 > 0:15:49The best way to do that, is just throw in a whole cinnamon stick,
0:15:49 > 0:15:52so it's easier to fish out afterwards.
0:15:52 > 0:15:56Next add a tin of tomatoes, some water and a squeeze of runny honey.
0:15:59 > 0:16:02Moroccan tagines are famous for their dried fruit,
0:16:02 > 0:16:05so I'm adding some chopped dried apricots.
0:16:06 > 0:16:08If you can't get hold of these,
0:16:08 > 0:16:11a handful of sultanas will work really well.
0:16:11 > 0:16:15You get this amazing sweetness in this dish, which I love.
0:16:15 > 0:16:19But you can see how this combination of ingredients, you've got the meat,
0:16:19 > 0:16:24you've got the honey, all of which work so well together in one dish.
0:16:24 > 0:16:28Another great ingredient you can add to this are these,
0:16:28 > 0:16:32preserved lemons. These are salted lemons.
0:16:32 > 0:16:34Quite sharp, really, but when they're chopped up
0:16:34 > 0:16:37and cooked out in this tagine, they taste fantastic.
0:16:40 > 0:16:43Cooking the tagine on a slow simmer for 45 minutes,
0:16:43 > 0:16:48will give these sweet, salty and sour flavours, time to blend together.
0:16:49 > 0:16:52And while they do, I can prepare the couscous.
0:16:52 > 0:16:56For this dish, I'm giving it a twist by toasting it
0:16:56 > 0:16:59in my favourite ingredient.
0:16:59 > 0:17:02Now, the thing about couscous, is that it doesn't taste of much,
0:17:02 > 0:17:06really, but by toasting it in butter, you're already starting to increase
0:17:06 > 0:17:08the flavour in this as well.
0:17:08 > 0:17:10You just get it nicely toasted like that.
0:17:10 > 0:17:12I can see it starting to puff up a little bit.
0:17:12 > 0:17:14You can see the little grains are nice and brown.
0:17:14 > 0:17:17Then and only then, you get some water,
0:17:17 > 0:17:20and you're just going to slightly cover it with water.
0:17:24 > 0:17:26Then, put the couscous in a bowl.
0:17:26 > 0:17:29Cover it with clingfilm for five minutes,
0:17:29 > 0:17:33and the residual heat and steam will cook it.
0:17:33 > 0:17:34Once you've fluffed it up with a fork,
0:17:34 > 0:17:37this dish is ready for some chunkier textures.
0:17:38 > 0:17:41That's why I like to use some pistachio nuts.
0:17:41 > 0:17:43I like to use some flaked almonds, as well,
0:17:43 > 0:17:45these are just toasted flaked almonds.
0:17:45 > 0:17:49And then some pine nuts. I love pine nuts.
0:17:49 > 0:17:51Not just for pesto, but they are great in this.
0:17:51 > 0:17:55And then, again, some soft fruit. I'm going to use more of these apricots.
0:17:55 > 0:17:57And this is where you can put things like pomegranate,
0:17:57 > 0:18:00even fresh raspberries through it, as well, it's entirely up to you.
0:18:00 > 0:18:04In actual fact, this can actually be a dish on its own, if you add
0:18:04 > 0:18:09things like feta cheese to it as well and a little bit of cooked chicken.
0:18:09 > 0:18:14And then, not forgetting, we've got these lovely preserved lemons,
0:18:14 > 0:18:17which are very, very sharp, a real smack of flavour.
0:18:17 > 0:18:20So, when you're doing this, you need to chop these quite small.
0:18:22 > 0:18:25Mix the chopped fruit and nuts into the couscous, along with
0:18:25 > 0:18:30a generous handful of freshly chopped mint, parsley and coriander.
0:18:30 > 0:18:32I'm going to finish this.
0:18:32 > 0:18:34Although it's got some preserved lemons in there, as well,
0:18:34 > 0:18:38I'm going to finish it with a good squeeze of lemon juice.
0:18:38 > 0:18:41Don't worry about the pips, people will call those pine nuts.
0:18:44 > 0:18:47Now, the great thing about this, it reheats really well.
0:18:47 > 0:18:49You can serve it cold, room temperature or you can warm it up
0:18:49 > 0:18:51in a microwave.
0:18:52 > 0:18:56Now, to finish off this tagine, we can take our cinnamon stick out
0:18:56 > 0:19:00and then we carry on the influence of what we've done with our couscous.
0:19:00 > 0:19:04We can add some pistachio nuts to this and then some of the herbs.
0:19:04 > 0:19:06Exactly the same herbs that we've got in our couscous.
0:19:11 > 0:19:13A final season with some salt and pepper
0:19:13 > 0:19:16and my fragrant goat tagine is now ready.
0:19:22 > 0:19:28Mm. I love tagines. It's that sweetness, that honey, the fruit.
0:19:28 > 0:19:31It lends itself so well together with the goat
0:19:31 > 0:19:32and with the toasted couscous...
0:19:36 > 0:19:38..it makes it taste fantastic.
0:19:40 > 0:19:44All the way from Morocco, this perfumed tagine is a feast of
0:19:44 > 0:19:46sweet and savoury flavours.
0:19:46 > 0:19:49The tender goat meat simply falls apart on the fork.
0:19:49 > 0:19:52Reheat this in the microwave at work
0:19:52 > 0:19:55and your colleagues will throw their sandwiches in the bin.
0:19:59 > 0:20:02Moroccan flavours always remind me of the holidays
0:20:02 > 0:20:03that I've taken there.
0:20:03 > 0:20:07Jane Sanderson, an artisan food producer from Cornwall,
0:20:07 > 0:20:12returned from a rather extended break with a recipe for
0:20:12 > 0:20:15a healthy food that is perfect for people on the move.
0:20:15 > 0:20:19I first came across dukkah years ago travelling through North Africa
0:20:19 > 0:20:20and round Morocco
0:20:20 > 0:20:25and came across this amazing mix in the markets of Morocco.
0:20:25 > 0:20:28The mesmerising smells and sounds going on and from then,
0:20:28 > 0:20:32I was hooked. Amazing flavours and I've been making it ever since.
0:20:35 > 0:20:40Dukkah is a blend of toasted nuts, spices and seeds, which is
0:20:40 > 0:20:42all served as a dip, so, traditionally served with
0:20:42 > 0:20:46a nice fresh bread or a flat bread, olive oil and dip into the dukkah.
0:20:48 > 0:20:50Even though dukkah has been catching on in other countries,
0:20:50 > 0:20:55it's still pretty new in the UK, but down in Penzance,
0:20:55 > 0:20:57this lot have been scoffing it for years.
0:20:57 > 0:21:00I've been making dukkah for friends and family, basically,
0:21:00 > 0:21:01as my lazy starter.
0:21:01 > 0:21:05People coming round, bread, oil, dukkah on the table,
0:21:05 > 0:21:07that's starters and dips done.
0:21:07 > 0:21:10Friends would always ask for an extra spare tub of dukkah to
0:21:10 > 0:21:14take home with them to use and so I popped some in a tub,
0:21:14 > 0:21:17took it to a local shop and within a week, they were giving us
0:21:17 > 0:21:20a call asking for some more, which we were chuffed to bits with.
0:21:20 > 0:21:24Hugely surprised and it's all grown from there.
0:21:24 > 0:21:27Since she supplied that batch to a local shop,
0:21:27 > 0:21:31Jane's range has expanded and she now makes four different blends,
0:21:31 > 0:21:33but they're all based on the same recipe.
0:21:33 > 0:21:36This is our super dukkah, so we start off with a base
0:21:36 > 0:21:41of toasted nuts, almonds, hazelnut and also super seeds in there,
0:21:41 > 0:21:44so we have pumpkin, sunflower, poppy and sesame seed.
0:21:44 > 0:21:47There's a huge amount of nutrition with these super seeds in there.
0:21:47 > 0:21:49You've got a huge amount of omega three oils,
0:21:49 > 0:21:53so it really packs a punch with nutrition
0:21:53 > 0:21:55and also the oils that you're eating it with, as well.
0:21:55 > 0:21:59And then with the spices that we put in, we have coriander, cumin,
0:21:59 > 0:22:03cayenne and a sweet paprika, black pepper and sea salt
0:22:03 > 0:22:06and also a good punch from thyme and fennel in there, as well,
0:22:06 > 0:22:09to give it a nice depth and warmth of flavour.
0:22:11 > 0:22:16All that's left to do, is dry roast the spice and nut mixture in the pan.
0:22:16 > 0:22:18As soon as you start toasting it through,
0:22:18 > 0:22:21it fills the kitchen with amazing smells.
0:22:24 > 0:22:28And that fragrance can be traced back thousands of years.
0:22:32 > 0:22:33Dukkah originates from Egypt
0:22:33 > 0:22:37and it was first eaten by their camel riders across the deserts.
0:22:37 > 0:22:39They're able to toast the nuts and the spices
0:22:39 > 0:22:41in the evening over fires.
0:22:41 > 0:22:43It would mask the taste of the stale breads
0:22:43 > 0:22:46and also provide them with a huge amount of nutrition,
0:22:46 > 0:22:49with the amount of protein in the seeds and nuts.
0:22:49 > 0:22:51You can imagine the early desert riders
0:22:51 > 0:22:55together around the campfire and the great aromas coming off that.
0:22:57 > 0:23:01Dukkah may have been used for millennia as a simple bread dip
0:23:01 > 0:23:04but as Jane has discovered, it's way more versatile.
0:23:04 > 0:23:08- Let the dukkah feast begin. - Oh, wow, very nice.
0:23:08 > 0:23:11It can go into anything. So, I cook with it an awful lot.
0:23:11 > 0:23:14It works brilliantly as a seasoning for meat and fish,
0:23:14 > 0:23:18so you can use it as a crust or you can use it as a rub for meat.
0:23:18 > 0:23:22We have it on salad and also toppings on hummus, as well.
0:23:22 > 0:23:25It can go into anything. It, kind of, literally does in our house.
0:23:25 > 0:23:29Do start tucking in. You will find dukkah on absolutely everything.
0:23:32 > 0:23:37For those of us with a sweeter tooth, there's even a dukkah for puddings.
0:23:37 > 0:23:41Our dessert dukkah is nice roasted pistachio nuts, hazelnuts,
0:23:41 > 0:23:44star anise, cardamom, vanilla, gorgeous flavours in there
0:23:44 > 0:23:47which just go perfectly with fruit, crumbles
0:23:47 > 0:23:50or even sprinkled onto ice cream.
0:23:50 > 0:23:52One of the things that I'm trying to do,
0:23:52 > 0:23:55is actually raise awareness of it in the UK.
0:23:55 > 0:23:58Get the dukkah revolution going and just make us
0:23:58 > 0:24:01as familiar with using it as an amazing seasoning,
0:24:01 > 0:24:05a really tasty dip and very simple dish.
0:24:05 > 0:24:07Really exciting time for dukkah in the UK.
0:24:10 > 0:24:13I'm not sure dukkah will ever replace the cream
0:24:13 > 0:24:16I eat on my strawberries, but then I am quite traditional.
0:24:16 > 0:24:19I like puddings that are rich and indulgent
0:24:19 > 0:24:23and this one is ideal to pack in a picnic hamper,
0:24:23 > 0:24:26or simply grab when you're on the move.
0:24:26 > 0:24:30It's my dark and white chocolate brownies filled with ripe,
0:24:30 > 0:24:33dark cherries and the gooier they are, the better.
0:24:33 > 0:24:36Now, the key, I think, to having food for on the go,
0:24:36 > 0:24:38is stuff that doesn't deteriorate, even though
0:24:38 > 0:24:42it's not in the fridge and brownies are really the prime example of this.
0:24:42 > 0:24:45If you put them in the fridge, I actually think they get worse
0:24:45 > 0:24:48because they get rock-solid. They're much better off at room temperature.
0:24:48 > 0:24:51And this recipe is fantastic because we're going to use cherries,
0:24:51 > 0:24:54two different types of chocolate to go in it.
0:24:54 > 0:24:55It's a classic American recipe.
0:24:55 > 0:24:58So, first thing we're going to do, is line our mould.
0:24:58 > 0:25:01Now, the tin I'm using is just a normal brownie tin.
0:25:01 > 0:25:03Just take a little bit of butter, first of all
0:25:03 > 0:25:07and just pop it into the corners and then grab some grease-proof
0:25:07 > 0:25:10and what you're looking for, is about an inch all
0:25:10 > 0:25:13the way around the sides of the tin.
0:25:13 > 0:25:15So, when you tuck it inside, you don't get any overhang.
0:25:15 > 0:25:19Now, to stop the creases in the corner, cut at a 45 degree angle
0:25:19 > 0:25:21into the grease-proof.
0:25:22 > 0:25:24So, when you place the grease-proof in the tin,
0:25:24 > 0:25:28it folds round nicely, so you don't get any, sort of,
0:25:28 > 0:25:32folded up bits of grease-proof where all the mixture sticks to.
0:25:33 > 0:25:36With the tin prepared, I can turn my attention to
0:25:36 > 0:25:39what's going to fill it and first, I need to melt the dark
0:25:39 > 0:25:43chocolate using a glass bowl set over a pan of simmering hot water.
0:25:45 > 0:25:48Just bring it up to the boil and gently simmer it.
0:25:48 > 0:25:49The chocolate that I'm using,
0:25:49 > 0:25:52what you need to look for on the packets of chocolate,
0:25:52 > 0:25:57is a cocoa solid percentage and this is about 60%, really.
0:25:57 > 0:26:01This is where I think the chocolate brownie made in the UK, is
0:26:01 > 0:26:04a little bit better than over the Atlantic, because the chocolate that
0:26:04 > 0:26:09they have over there, is definitely not as good as ours.
0:26:09 > 0:26:12Add some unsalted cubed butter to the chocolate and
0:26:12 > 0:26:16while that gently melts, you can get on with the rest of the brownie mix.
0:26:16 > 0:26:20I, actually, think this next bit is really the crucial part.
0:26:20 > 0:26:23I'm going to use three large eggs for this.
0:26:23 > 0:26:25It's whipping up the eggs and the sugar
0:26:25 > 0:26:28and a particular type of sugar that we use.
0:26:28 > 0:26:30This soft dark brown sugar.
0:26:30 > 0:26:33A lot of the time, the recipes will tell you to use caster sugar.
0:26:33 > 0:26:34I think this is crucial, really.
0:26:34 > 0:26:38You get this lovely treacly taste to a brownie but, most importantly,
0:26:38 > 0:26:40you get this soft texture in the middle.
0:26:40 > 0:26:41And I think it's the sugar
0:26:41 > 0:26:44and the way that you whisk it up that causes that.
0:26:45 > 0:26:50Whip the eggs and the 250g of brown sugar together really well
0:26:50 > 0:26:54for at least five minutes, until the mixture is light and fluffy.
0:26:54 > 0:26:58This will guarantee a fabulous gooey brownie centre.
0:26:58 > 0:27:01In the meantime, get on with the fruity filling.
0:27:01 > 0:27:04I'm going to fill this with some fresh cherries.
0:27:04 > 0:27:06We're just going to cut these in half.
0:27:06 > 0:27:09You can use sultanas for this, as well, but I think the cherries
0:27:09 > 0:27:12work fantastically with the dark and the white chocolate.
0:27:12 > 0:27:15Also, try not to cut them too small, otherwise they'll just sink
0:27:15 > 0:27:16to the bottom.
0:27:16 > 0:27:20You can save some of them for the top and some for the base.
0:27:25 > 0:27:27That looks pretty good to me.
0:27:27 > 0:27:31It almost wants to be, sort of, half whipped cream consistency.
0:27:31 > 0:27:33You're beating in loads and loads of air to this,
0:27:33 > 0:27:37but it's really that sugar that gives it that chewy texture which
0:27:37 > 0:27:39we all love, of course, in a chocolate brownie.
0:27:41 > 0:27:44Stir the melted butter and dark chocolate together
0:27:44 > 0:27:47and pour this onto the sugar and egg mixture.
0:27:47 > 0:27:52Add 110g of flour, baking powder, most of the cherries
0:27:52 > 0:27:55and mix well with whatever you have to hand.
0:27:56 > 0:27:58I don't know why I'm mixing it with this.
0:27:58 > 0:28:00You've got these things on the end of your arm,
0:28:00 > 0:28:02which are quite handy for this.
0:28:02 > 0:28:04It mixes in so much faster.
0:28:08 > 0:28:10And we can just pour this straight onto your tin.
0:28:15 > 0:28:17Top with roughly chopped white chocolate chunks
0:28:17 > 0:28:22and the remaining cherries and it's ready to pop into the oven.
0:28:22 > 0:28:23The cooking of it is quite crucial.
0:28:23 > 0:28:25For about 25 minutes, something like that.
0:28:25 > 0:28:28Test it with a finger, make sure there's a little
0:28:28 > 0:28:30bit of bounce on the top and take it out immediately.
0:28:30 > 0:28:32You don't want to be overcooking these.
0:28:34 > 0:28:35They're going to be good.
0:28:38 > 0:28:41It may seem a long time to wait but, believe me,
0:28:41 > 0:28:43those 25 minutes are worth it.
0:28:43 > 0:28:47When the time's up, remove the dish from the oven and leave it to
0:28:47 > 0:28:51cool in the tin, before dusting with a little cocoa powder.
0:28:51 > 0:28:53Now, the best thing with this,
0:28:53 > 0:28:57it gets better the longer you leave it, so even after a day or two,
0:28:57 > 0:29:00it starts to get even more sticky which is exactly what you want.
0:29:00 > 0:29:02That's if it lasts that long.
0:29:04 > 0:29:08And the texture of it, you can see, it's soggy but it's cooked.
0:29:08 > 0:29:09Forget biscuits.
0:29:09 > 0:29:13This has got to be the ultimate grub on the go, hasn't it, really?
0:29:14 > 0:29:16It doesn't last very long.
0:29:18 > 0:29:21These brownies are a treat that can travel anywhere,
0:29:21 > 0:29:25packed with rich chocolate and moist cherries, it's always advisable
0:29:25 > 0:29:29to grab them before you share one, because they won't hang about.
0:29:32 > 0:29:3417th century life was slower than today
0:29:34 > 0:29:37and without modern refrigeration techniques,
0:29:37 > 0:29:39eating on the go was harder,
0:29:39 > 0:29:42so our ancestors had to come up with some nifty solutions,
0:29:42 > 0:29:45as food historian, Ivan Day, is discovering
0:29:45 > 0:29:47at Townend Farm in Cumbria.
0:29:49 > 0:29:54Of all foods, meat and fish are the most difficult ones to keep
0:29:54 > 0:29:57fresh when they're being transported.
0:29:57 > 0:30:01Back in the 17th century, a lot of aristocrats had deer parks
0:30:01 > 0:30:03on their estates and they wanted to give gifts
0:30:03 > 0:30:06of venison to their friends in London.
0:30:06 > 0:30:11But how do you move meat and fish that distance, when
0:30:11 > 0:30:16you've got just horse-drawn wagons and a few very slow-moving vessels?
0:30:16 > 0:30:21They were sometimes sent on voyages of three or even 400 miles and
0:30:21 > 0:30:25arrived at their destination with no refrigeration, completely fresh.
0:30:26 > 0:30:30So, I'm going to show you how this was achieved.
0:30:30 > 0:30:32Now, you probably think of Cornwall, immediately,
0:30:32 > 0:30:34when you think of pasty. Well, forget it.
0:30:34 > 0:30:37This is a completely different sort of food.
0:30:37 > 0:30:42It's not so much a nice pastry to eat, as pastry that is
0:30:42 > 0:30:44actually used as a packaging.
0:30:45 > 0:30:48The pastry was made of rye flour and water.
0:30:48 > 0:30:53It was tough and didn't crack, ideal for making an airtight parcel
0:30:53 > 0:30:58to stop bacteria from spoiling the meat and it was really effective,
0:30:58 > 0:31:00most of the time.
0:31:00 > 0:31:03It's a great method, but, unfortunately,
0:31:03 > 0:31:05it sometimes didn't work.
0:31:05 > 0:31:09And there's a notable occasion when Samuel Pepys, the diarist,
0:31:09 > 0:31:14was given a pasty, which had obviously decomposed.
0:31:15 > 0:31:20And he described this pasty as stinking like the devil.
0:31:20 > 0:31:22He obviously didn't enjoy it.
0:31:23 > 0:31:25So, if the pastry wasn't foolproof,
0:31:25 > 0:31:29the cooks had to learn how to preserve the meat inside.
0:31:29 > 0:31:33The venison filling was carefully prepared by first making deep
0:31:33 > 0:31:37cuts into the meat before adding butter, pepper and ginger.
0:31:37 > 0:31:40The other important spice, was nutmeg.
0:31:40 > 0:31:44The spices varied enormously according to whoever prepared it,
0:31:44 > 0:31:49but this is not just for flavour, it is also for preserving the meat.
0:31:49 > 0:31:52It's a rather important element.
0:31:52 > 0:31:56The final ingredient was another essential preservative - salt.
0:31:56 > 0:31:58All we need to do now,
0:31:58 > 0:32:02is to make our pastry parcel for sending off to Lord fancy pants
0:32:02 > 0:32:04down wherever, you know,
0:32:04 > 0:32:09because he wants a venison pasty at his next works do.
0:32:09 > 0:32:13To make this high-class pasty, the pastry was folded over the meat and
0:32:13 > 0:32:18the sides were sealed with great care before the decoration was applied.
0:32:18 > 0:32:21These pasties were often ornamented, because they had to look good.
0:32:21 > 0:32:24They're going onto a high status table,
0:32:24 > 0:32:27which is covered with all sorts of other decorative food.
0:32:27 > 0:32:31For instance, you might get a full stag in pastry on the pasty.
0:32:32 > 0:32:34In this particular case, it is ornamented with
0:32:34 > 0:32:38a couple of arrows, which are, obviously, related to hunting.
0:32:40 > 0:32:42Although it's decorative,
0:32:42 > 0:32:46this does actually help to strengthen the crust of the
0:32:46 > 0:32:50pie as a, sort of, reinforcement structure when it's baking.
0:32:52 > 0:32:56With his ornamental arrows on target, Ivan makes a hole in the top
0:32:56 > 0:32:59of the pastry and then puts it in the oven for two to three hours.
0:33:03 > 0:33:06And while that's baking, I've just got one more task to do
0:33:06 > 0:33:09and that is to make some clarified butter.
0:33:10 > 0:33:13Well, that technique hasn't changed over the years.
0:33:13 > 0:33:18Simply bring the butter to the boil, then strain out the impurities.
0:33:18 > 0:33:2217th-century chefs would pour this liquid into the cool pie.
0:33:22 > 0:33:25Once set, it helped preserve the meat inside.
0:33:25 > 0:33:27You could, if this was well made,
0:33:27 > 0:33:30keep it in a larder for a very long time.
0:33:30 > 0:33:32I've done an experiment myself
0:33:32 > 0:33:36and I've kept one of these with venison in it, for three months.
0:33:36 > 0:33:39Three months? Now, that's preservation.
0:33:39 > 0:33:42The pasty Ivan's just prepared isn't that old,
0:33:42 > 0:33:44so, hopefully, it will taste terrific.
0:33:46 > 0:33:49That's the best thing I've eaten this week, without a doubt.
0:33:49 > 0:33:51It's sweet, really tender.
0:33:51 > 0:33:53This melts in the mouth and is really tasty, too,
0:33:53 > 0:33:55because of all the spices.
0:33:55 > 0:33:58For me, this is the ultimate grub on the go.
0:34:01 > 0:34:05That armour plated mobile meal has given me an idea.
0:34:05 > 0:34:07I've invited my old mate,
0:34:07 > 0:34:11TV and radio presenter, Chris Tarrant, who's a keen angler,
0:34:11 > 0:34:13to come and fish my local pond.
0:34:13 > 0:34:16- Hello, buddy.- James Martin.- How you doing?
0:34:16 > 0:34:19Good to see you. Come on in.
0:34:19 > 0:34:22And I have a plan for the perfect packed lunch to take with us,
0:34:22 > 0:34:25as we while away a few hours by the water.
0:34:25 > 0:34:30It's my BBQ tinned Serrano, mozzarella and pesto sandwich.
0:34:30 > 0:34:33- This is nice, isn't it?- Welcome to the kitchen.- This is a kitchen?
0:34:33 > 0:34:36- This is a kitchen! - I've heard about these.- Have you?
0:34:36 > 0:34:38Apparently, I've got one in my house.
0:34:38 > 0:34:40- Have you ever made your own bread before?- Yes.
0:34:40 > 0:34:43- Years ago when I was in the Scouts. - Really?- Yes.
0:34:43 > 0:34:45- Did you get your Scout badge for cooking?- No.- No, you didn't.
0:34:45 > 0:34:47- You failed.- Yeah, I did.
0:34:47 > 0:34:49- I'm going to show you an old-fashioned recipe.- OK.
0:34:49 > 0:34:53- That's me.- Just right up your street. Do you like sourdough?- Yes.
0:34:53 > 0:34:57- So flour, semolina.- Semolina? - It's semolina flour, yeah.
0:34:57 > 0:34:59- Oh, OK.- Right, it's called...
0:34:59 > 0:35:00- Just hang with me.- Yes, all right.
0:35:00 > 0:35:05Hang with me at the moment, Chris. Right, this is called a starter.
0:35:05 > 0:35:08Sourdough breads use a fermented batter like starter,
0:35:08 > 0:35:14filled with naturally occurring wild yeast and bacteria to make them rise.
0:35:14 > 0:35:16We don't have time to make one from scratch today,
0:35:16 > 0:35:19so I'm making a fast one using live yeast, which means
0:35:19 > 0:35:23I can keep an eye on Chris in the kitchen.
0:35:23 > 0:35:25- Now, we want some sugar... - Of course we do.
0:35:25 > 0:35:27- ..which is the white stuff over there.- Where? Oh, there.
0:35:27 > 0:35:29There, right in front of you. It says caster sugar on.
0:35:29 > 0:35:33- Now, the reason why we add sugar... - Is to make it sweet.- No.
0:35:33 > 0:35:35No, it's to feed the yeast, because yeast is a living thing.
0:35:35 > 0:35:37It's not one of my strengths, cooking. You know that.
0:35:37 > 0:35:40I've heard about this. So how did you start in radio then?
0:35:40 > 0:35:42I did it the other way round. I did years and years of TV
0:35:42 > 0:35:45- before you were even born.- You did Tiswas, didn't you?- I did Tiswas.
0:35:45 > 0:35:48We have got something in common, a Saturday morning show, haven't we?
0:35:48 > 0:35:51Mine was a, sort of, legendary cult show and yours is...
0:35:51 > 0:35:53The longest running Saturday morning show ever.
0:35:53 > 0:35:57Just a bit of cooking. It's not like a proper job, though, is it?
0:35:57 > 0:35:59- Mine was more an art form. - Oh, was it? OK.
0:35:59 > 0:36:02- It was making children cry and... - So you didn't do...
0:36:02 > 0:36:05..rolling about in custard.
0:36:05 > 0:36:09Once you've mixed the dough, set it aside for 30 minutes
0:36:09 > 0:36:11and the yeast will work its magic.
0:36:11 > 0:36:12Now check that out.
0:36:12 > 0:36:16If you smell that, it smells like the best beer you'll ever have.
0:36:16 > 0:36:22- Smell.- Oh, do you know, that smells like the best beer I've ever had.
0:36:22 > 0:36:25- It's good, isn't it? - That's extraordinary.
0:36:25 > 0:36:27You put a bottle of beer under my nose.
0:36:27 > 0:36:29- No, I didn't!- You did when my eyes were shut.
0:36:29 > 0:36:31It is good, though, ain't it?
0:36:31 > 0:36:34Now, what we're going to do, is we're going to turn this into bread.
0:36:34 > 0:36:36So we're going to stick all that...
0:36:36 > 0:36:37- And all this just to take fishing? - Yeah.
0:36:37 > 0:36:39Bread just doesn't come from a shop.
0:36:39 > 0:36:41Somebody has actually got to make it, Chris.
0:36:41 > 0:36:43Well, yeah, I just go down the garage.
0:36:43 > 0:36:46What do you have when you go, because you're a massive fisherman.
0:36:46 > 0:36:49- A Scotch egg.- Is that it?- A Scotch egg or pickled onions.
0:36:49 > 0:36:51Occasionally both and a bottle of wine. Top whack.
0:36:51 > 0:36:54But that's warm in your pocket, a warm Scotch egg in your pocket?
0:36:54 > 0:36:56- And you just munch it.- Well, I have my man.
0:36:56 > 0:36:59- My man, Howard, carries everything. - Oh, you have a carrier, do you?
0:36:59 > 0:37:02Well, a fishing mate. He's sort of pack mule.
0:37:02 > 0:37:06To your starter, add more white flour, some semolina flour,
0:37:06 > 0:37:10a pinch of salt and pour in some warm water.
0:37:10 > 0:37:13You are now, actually, in the presence of making bread.
0:37:13 > 0:37:16- If I get you to pour that in, you're actually making bread.- Am I?- Yeah.
0:37:16 > 0:37:18Go on, then.
0:37:18 > 0:37:21There you go. You are now officially, you can say you've made a bread loaf.
0:37:21 > 0:37:23- It's not a proper job, is it? - Isn't it?
0:37:23 > 0:37:26I don't mean that in an unkind way.
0:37:26 > 0:37:27I don't mean that in an unkind way.
0:37:27 > 0:37:29It's a good job we're mates, aren't we? Yes.
0:37:29 > 0:37:31That's a serious bit of kit, isn't it?
0:37:31 > 0:37:34Well, it's just, you know it's just a mixing bowl.
0:37:34 > 0:37:36I'm sure you've got one of these in your kitchen somewhere?
0:37:36 > 0:37:41- I probably have.- It's probably got dust on it somewhere.- Probably has.
0:37:41 > 0:37:44Once the dough has come together, let it rest
0:37:44 > 0:37:46and rise again for another half an hour.
0:37:46 > 0:37:50Cut it into two and then we do something called knocking back,
0:37:50 > 0:37:53which means kneading it roughly for a few minutes until it's soft,
0:37:53 > 0:37:56smooth and elastic.
0:37:56 > 0:37:59- What am I doing? Knocking it back? - Yeah. Knocking it back.
0:37:59 > 0:38:02- No, you're supposed to do that first. - What?- This. This first.
0:38:02 > 0:38:04- No.- Stop playing around with it. - I'm not!
0:38:06 > 0:38:10You seem to be, sort of, punching it a bit.
0:38:10 > 0:38:14Look. I think mine might be better then yours, actually.
0:38:14 > 0:38:17- Look at that. - It's different.
0:38:17 > 0:38:21See, I don't think there is much difference between mine and yours.
0:38:21 > 0:38:26It's clearly... You need to get your eyesight done. Look.
0:38:26 > 0:38:28Set your two rolls of dough aside for another half
0:38:28 > 0:38:33an hour before baking them in the oven for approximately 45 minutes.
0:38:33 > 0:38:36Now, onto that classic Italian pesto sauce.
0:38:36 > 0:38:39Most people make it with just basil leaves,
0:38:39 > 0:38:41but I'm adding plenty of peppery rocket.
0:38:42 > 0:38:46- Do I stuff it down here?- Yes.- OK.
0:38:46 > 0:38:49- That's a technical cooking expression. Stuffing it down.- Yeah.
0:38:49 > 0:38:52- What am I supposed to do with that? - You can take the lid off if you want.
0:38:52 > 0:38:54- I thought you were going to show me how to do that bit.- OK.
0:38:54 > 0:38:58- Then you need to grate some Parmesan cheese in there.- Of course I do.
0:38:58 > 0:39:02Just seeing which side I use. Oh, it's all right for you, Mr Smarty.
0:39:02 > 0:39:05You wait till you get a fishing rod in your hand.
0:39:05 > 0:39:08Add lots of grated Parmesan to the basil and rocket,
0:39:08 > 0:39:10along with some pine nuts.
0:39:10 > 0:39:13Then drizzle in some extra virgin olive oil
0:39:13 > 0:39:15and blend to a thick consistency.
0:39:16 > 0:39:20This is where this sandwich becomes a little bit special, all right?
0:39:20 > 0:39:23Because we're going to bake this in a tin.
0:39:23 > 0:39:26Line the loaf tin with buttered tinfoil,
0:39:26 > 0:39:29then slice your now cooled bread into thin slices.
0:39:29 > 0:39:33Then, using the pesto, it's time to start assembling the sandwich
0:39:33 > 0:39:36with some wonderful Mediterranean ingredients.
0:39:37 > 0:39:41So, you take a piece of bread, some rocket, pesto over the top,
0:39:41 > 0:39:44a chunk of mozzarella and then you can start layering this up.
0:39:44 > 0:39:46Even you could do this, you see.
0:39:46 > 0:39:50- No, because whatever I do, you will poo hoo.- That's perfect.- Oh, is it?
0:39:50 > 0:39:53- Yeah. It's perfect.- Oh, OK. - I couldn't have done it any better.
0:39:53 > 0:39:54Bet you could.
0:39:56 > 0:39:59And then you take some Serrano ham, like that.
0:39:59 > 0:40:01And, then, continue layering this up.
0:40:05 > 0:40:08It's going to be the biggest sandwich in the world, this thing.
0:40:08 > 0:40:10It's me and you. You know we're growing fellas, aren't we?
0:40:10 > 0:40:12- We will be.- It's like fishing, isn't it?
0:40:12 > 0:40:14- It's quite therapeutic, don't you think?- It is, yeah.
0:40:14 > 0:40:17- This is a monster sandwich.- Now this is the key to this, all right?
0:40:17 > 0:40:20Get our tin. Probably put a bit more cheese on it, why not?
0:40:20 > 0:40:22- Is this a low calories dish, this thing?- Yeah, course.
0:40:22 > 0:40:24It's going to sit in there and then you take this bit
0:40:24 > 0:40:26and you stick this in there.
0:40:26 > 0:40:29But how can you tell where your one's going to end and mine starts?
0:40:29 > 0:40:33- I can tell and that's all that matters.- I don't trust you.
0:40:33 > 0:40:36And, then, what we're going to do, is literally pop this over like that.
0:40:36 > 0:40:40- And put it in an oven?- No. We're going to go fishing now.
0:40:40 > 0:40:43- But it's not warm. No, it will be, it will be.- How?
0:40:43 > 0:40:47- I've got something ready to warm this up. Take that.- Thank you.
0:40:47 > 0:40:50- Let's go fishing.- But it's not warm. - It will be in a minute.
0:40:50 > 0:40:52You don't know what you're doing.
0:40:52 > 0:40:55I know exactly what I'm doing, Chris.
0:40:55 > 0:40:57Well, when it comes to cooking, I do.
0:40:57 > 0:41:01- This is it.- That's my sandwich in there.- That's it.
0:41:01 > 0:41:02You put the coals all around it.
0:41:02 > 0:41:05I reckon in about five or ten minutes, that'll be ready.
0:41:05 > 0:41:10- In the meantime, we'll just sit here hoping for the fire brigade.- Yeah.
0:41:10 > 0:41:14While we're waiting for the sandwich to toast,
0:41:14 > 0:41:16we might as well have a little competition.
0:41:16 > 0:41:20And we're using some of the leftover sourdough as bait, to see who
0:41:20 > 0:41:21gets the first bite.
0:41:21 > 0:41:24From the fish, that is.
0:41:26 > 0:41:29- Oh, that's tea sorted.- The master!
0:41:29 > 0:41:32- Look at that.- Look at that. That would feed a family of 12.
0:41:32 > 0:41:34At least I've caught something.
0:41:34 > 0:41:36Don't drop it in the fire and start to cook it,
0:41:36 > 0:41:38because you can't help yourself, can you?
0:41:38 > 0:41:43- I can't.- That's very nearly 2oz. - Bless him.
0:41:43 > 0:41:46It's a good job I'm here, otherwise we'd go hungry.
0:41:46 > 0:41:49I'll just put it back, then, to grow bigger.
0:41:49 > 0:41:52- Right, are you ready for this sandwich?- I'm starving.
0:41:54 > 0:41:57That looks like really succulent cheese, doesn't it?
0:41:57 > 0:42:01- It looks good, doesn't it?- That's beautiful.- Yeah?- It smells nice.
0:42:01 > 0:42:04I don't know how you eat it, yet, but, sort of, just dive in.
0:42:04 > 0:42:08It won't be a pretty business, but it'll be very, very nice for us.
0:42:13 > 0:42:18So, after all the toiling in the kitchen, this is actually beautiful.
0:42:18 > 0:42:20- It is nice, though, isn't it? - It's lovely.
0:42:20 > 0:42:22See, it's like fishing, it's worth the wait.
0:42:22 > 0:42:25I hate to say this, but, it is so much nicer then anything
0:42:25 > 0:42:26I've ever eaten when I'm fishing.
0:42:26 > 0:42:31- Thank you.- And to think I cooked most of it.
0:42:31 > 0:42:33Of course you did, Chris.
0:42:33 > 0:42:37But it just goes to show that with a bit of thought and planning,
0:42:37 > 0:42:40grub on the go needn't be second class fare.
0:42:40 > 0:42:44These delicious recipes will ensure that you have first class food
0:42:44 > 0:42:45wherever you are.
0:42:49 > 0:42:54- Martin!- Martin!- Quick, quick, look! It's bigger then yours.
0:42:54 > 0:42:58- It's not bigger than mine.- That's good, isn't it?- That's one each.
0:42:58 > 0:43:01Look at that. That's a rudd. Rudd is a beautiful fish.
0:43:01 > 0:43:02But we don't cook them.
0:43:08 > 0:43:11You can find all the recipes from the series at...
0:43:14 > 0:43:16Mine was definitely bigger then yours.
0:43:16 > 0:43:18- It was at least that big. - Yeah, dream on.