0:00:02 > 0:00:05The heart of my home is the kitchen.
0:00:06 > 0:00:10And it's here that I love to cook delicious meals
0:00:10 > 0:00:12for my nearest and dearest.
0:00:16 > 0:00:20There's no better way to celebrate everything good in life
0:00:20 > 0:00:23than sharing some great food...
0:00:24 > 0:00:26..with the people you love.
0:00:26 > 0:00:29These are the dishes that I cook
0:00:29 > 0:00:32when I want to bring people together.
0:00:32 > 0:00:34These are my Home Comforts.
0:00:44 > 0:00:47Although dinner for one can be a guilty pleasure,
0:00:47 > 0:00:50sharing a meal takes it to another level.
0:00:50 > 0:00:54I think it makes great grub taste even better.
0:00:54 > 0:00:57For me, the best food isn't about white tablecloths and fine dining -
0:00:57 > 0:01:01it's much more about dining with your family and friends,
0:01:01 > 0:01:03a dish that you can rip up and share.
0:01:04 > 0:01:07In my mind, there's no greater compliment
0:01:07 > 0:01:09than seeing a dish I've prepared
0:01:09 > 0:01:11being devoured by a hungry crowd.
0:01:12 > 0:01:17'So today I'm cooking a boozy barbecue chicken on a can of beer...'
0:01:17 > 0:01:19Check that out!
0:01:19 > 0:01:23'..enjoying a knockout meal with Olympic Gold medallist Nicola Adams...'
0:01:23 > 0:01:26You can't even see that right hand coming!
0:01:26 > 0:01:30'..and making a pie that's so good it could cause a punch-up.'
0:01:30 > 0:01:32This type of food is all about sharing -
0:01:32 > 0:01:34nobody is getting any of this.
0:01:38 > 0:01:40Take one generous bowl of delicious food,
0:01:40 > 0:01:44place in the middle of the dining table and watch everybody dive in.
0:01:45 > 0:01:47Well, how could they resist this?
0:01:47 > 0:01:51My shellfish stew with chunky croutons is simple, aromatic
0:01:51 > 0:01:54and packed with all the flavours of the South of France!
0:01:58 > 0:02:01Now, this is one of my favourite dishes to actually cook
0:02:01 > 0:02:04and share at the table. It's based on a classic bouillabaisse,
0:02:04 > 0:02:06that famous dish from Marseille.
0:02:06 > 0:02:09The way that I was taught when I was trained over there,
0:02:09 > 0:02:13by this mad chef, was using a five foot live conger eel,
0:02:13 > 0:02:16a ton of other fish and about six hours' worth of cooking.
0:02:16 > 0:02:18I haven't got that. I've got a nice bit of mackerel,
0:02:18 > 0:02:21I've got a nice bit of pollock here,
0:02:21 > 0:02:23we've got some lovely prawns, mussels, a little lobster
0:02:23 > 0:02:26for a bit of luxury and some dark crab meat, but you can easily
0:02:26 > 0:02:31create a wonderful little sauce just using a few basic ingredients.
0:02:31 > 0:02:33Now, of course you can do this at home in your normal oven,
0:02:33 > 0:02:35but it's my version cos I'm going to use
0:02:35 > 0:02:38my favourite toy - my wood-fired oven.
0:02:38 > 0:02:40This wood fired-oven gives a very unique flavour,
0:02:40 > 0:02:44not only to things like pizza, but also to casseroles like this.
0:02:46 > 0:02:50To start the sauce, chop an onion, six cloves of garlic
0:02:50 > 0:02:51and add a glug of olive oil.
0:02:52 > 0:02:54And some white wine.
0:02:55 > 0:02:57Now to the dish's main flavour.
0:02:58 > 0:03:02A really underused veg, I think, fennel. It's great braised,
0:03:02 > 0:03:05it's great raw in salads but it's fantastic in this dish and this
0:03:05 > 0:03:07is one of the main flavours,
0:03:07 > 0:03:11so if you don't like fennel or aniseedy flavours,
0:03:11 > 0:03:14this is a dish that's not for you, clearly,
0:03:14 > 0:03:18but it does taste fantastic, cos everything is just cooked and served
0:03:18 > 0:03:20in this one pan.
0:03:20 > 0:03:23Touch of fennel seed and then some star anise.
0:03:23 > 0:03:26Now, the key to this is you don't want one of these in your mouth
0:03:26 > 0:03:29when you come to eat it, so count them in,
0:03:29 > 0:03:32then you can count them out. Four will do.
0:03:33 > 0:03:36At home, preheat your oven as high as it will go
0:03:36 > 0:03:40and cook the sauce for roughly five minutes. Now prepare the seafood.
0:03:42 > 0:03:45This is where you can have an entirely different selection of seafood -
0:03:45 > 0:03:47whatever you want, really - whatever's to hand.
0:03:47 > 0:03:51The lobster itself, just cut all this lot into decent-sized chunks
0:03:51 > 0:03:54so take the legs off, just crack the claws...
0:03:54 > 0:03:57When you are training as a chef, you think bouillabaisse is
0:03:57 > 0:04:00made from the shells of lobster and crab and anything like that.
0:04:00 > 0:04:03It's not at all - it is basically just the flavour of the fish
0:04:03 > 0:04:06and other ingredients and a whole manner of different sorts of stuff,
0:04:06 > 0:04:08some I've never seen before.
0:04:08 > 0:04:12Some I think would probably confuse Mr Attenborough, to be honest.
0:04:12 > 0:04:14And with the mackerel, you want to chop this into chunks
0:04:14 > 0:04:18and I can already hear the sauce sizzling away in our oven.
0:04:23 > 0:04:26It does take about five or six minutes to soften up...
0:04:29 > 0:04:32..but when it is soft like that,
0:04:32 > 0:04:35the smell of this is just superb.
0:04:35 > 0:04:36Mmm-mmm-mmm!
0:04:37 > 0:04:41Now mix in the tinned tomatoes and add some pureed brown crab meat
0:04:41 > 0:04:45and return the dish to the oven for another five minutes.
0:04:45 > 0:04:48Now classically, in bouillabaisse, or certainly
0:04:48 > 0:04:51the bouillabaisse that I've had, it's always got potatoes in it,
0:04:51 > 0:04:54but instead of potatoes, I am going to use some of this sourdough
0:04:54 > 0:04:57because I like to add a little bit of texture to this,
0:04:57 > 0:05:00rather than it just being all shellfish and seafood.
0:05:00 > 0:05:03The sourdough gives a really nice texture to it but also it soaks up
0:05:03 > 0:05:05some of that lovely juice and you end up with
0:05:05 > 0:05:08the best croutons you have ever tasted.
0:05:08 > 0:05:10Decent sized chunks as well - don't be
0:05:10 > 0:05:15too poncey with this. That's a crouton - not too small!
0:05:15 > 0:05:20Drizzle it with some olive oil and then our sauce is just about ready.
0:05:20 > 0:05:23One goes in, the other one comes out.
0:05:25 > 0:05:26That looks pretty good to me.
0:05:28 > 0:05:30Now we can take our croutons and pop these in.
0:05:32 > 0:05:34Now for this pot.
0:05:35 > 0:05:37This is why I love this dish -
0:05:37 > 0:05:40you just take the lobster, the pollock
0:05:40 > 0:05:42and you want it sort of chunks,
0:05:42 > 0:05:44that's why I've cut the mackerel
0:05:44 > 0:05:47into sort of decent-sized chunks like this.
0:05:47 > 0:05:49The prawns - don't do anything with them.
0:05:49 > 0:05:52They go in. There's nothing too fancy about this.
0:05:52 > 0:05:54It's all about great flavour, great colour.
0:05:54 > 0:05:56I mean, already just look at a that as a dish.
0:05:56 > 0:05:57It just looks fantastic.
0:05:57 > 0:05:58There's a lot of juice
0:05:58 > 0:06:01that is going to come out of these mussels as well.
0:06:01 > 0:06:03It's like a proper pot of seafood!
0:06:06 > 0:06:08Good amount of black pepper and some salt.
0:06:08 > 0:06:11I've got to keep my eye on this cos this gets really hot.
0:06:14 > 0:06:16Very hot.
0:06:16 > 0:06:18That is another slightly over-caramelised one
0:06:18 > 0:06:19but it's all right!
0:06:20 > 0:06:24Now put the stew back into the oven for ten minutes.
0:06:24 > 0:06:26So, if you are doing this at home, set your oven really high.
0:06:26 > 0:06:30Don't cover it over. You want to sort of char if not colour the lobster and bits
0:06:30 > 0:06:32and pieces over the top,
0:06:32 > 0:06:34so just stick it in the oven and just leave it.
0:06:35 > 0:06:38As it cooks, the flavours of the dish will fill your kitchen
0:06:38 > 0:06:42and immediately transport you to the South of France.
0:06:43 > 0:06:45Now I have kind of fond memories of France
0:06:45 > 0:06:47and some nightmare memories of France.
0:06:47 > 0:06:51On the same trip that I learned how the bouillabaisse was made properly,
0:06:51 > 0:06:54I nearly got arrested, to be honest with you, because
0:06:54 > 0:06:56the producer said that you've to cook on the beach.
0:06:56 > 0:06:57Well, I didn't realise
0:06:57 > 0:07:00that you're not allowed to cook on certain French beaches.
0:07:00 > 0:07:03And you certainly aren't allowed to cook on French beaches
0:07:03 > 0:07:05with bundles of vine prunings that I set fire to
0:07:05 > 0:07:09and flames were coming up about the size of that tree.
0:07:11 > 0:07:14The police were called as I was just sealing off my steak
0:07:14 > 0:07:17and properly arrested me.
0:07:17 > 0:07:19Look!
0:07:19 > 0:07:22Now just check this out for a pot of food!
0:07:24 > 0:07:26How good does that look?!
0:07:26 > 0:07:28Loads of flavour in there as well
0:07:28 > 0:07:32and all we're going to do is nothing fancy, just pop these chunks
0:07:32 > 0:07:36of croutons in there, which kind of soak up some of this lovely juice.
0:07:36 > 0:07:38It's the perfect one pot food, really.
0:07:38 > 0:07:40Little bit of basil over the top,
0:07:40 > 0:07:44for a little bit of flavour, just a touch,
0:07:44 > 0:07:48and of course a nice drizzle of olive oil.
0:07:51 > 0:07:54Now, good food doesn't look much better than that
0:07:54 > 0:07:57and what you do is you get these croutons and just dunk them in.
0:08:02 > 0:08:03It just tastes superb.
0:08:03 > 0:08:06It's the perfect sharing plate of food, really.
0:08:06 > 0:08:10You kind of stick it in the middle of the table
0:08:10 > 0:08:12and everyone just helps themselves.
0:08:12 > 0:08:14It's not got a five foot conger eel in there
0:08:14 > 0:08:17and it doesn't matter, cos that tastes delicious.
0:08:19 > 0:08:21If they had served this succulent
0:08:21 > 0:08:24and aromatic seafood stew in a French jail,
0:08:24 > 0:08:27then I might have been happy to spend a night in the cells.
0:08:27 > 0:08:29Bon appetit.
0:08:31 > 0:08:34Top-quality food goes a long way
0:08:34 > 0:08:37when it comes to keeping a hungry crowd happy.
0:08:37 > 0:08:39Thankfully, here in the UK,
0:08:39 > 0:08:41we have a whole host of dedicated food producers
0:08:41 > 0:08:45who work hard to provide us with the best ingredients in the world.
0:08:47 > 0:08:49Slow-food farmers Jonty and Mel Brunyee
0:08:49 > 0:08:52take a very patient approach to rearing
0:08:52 > 0:08:55rare Cotswold sheep on their National Trust tenant farm
0:08:55 > 0:08:59and with views like this, I'd be happy to hang around too.
0:09:01 > 0:09:03So, we are stood on the roof of Lodge Park,
0:09:03 > 0:09:05a 17th-century hunting grandstand.
0:09:05 > 0:09:08Lord Sherborne used to course deer out of the woods
0:09:08 > 0:09:11down the one-mile straight and gamble on the deer hound.
0:09:11 > 0:09:15Now the National Trust property is spanned around us
0:09:15 > 0:09:18and our farm is in the distance, Conygree Farm.
0:09:20 > 0:09:22Jonty and Mel come from environmental
0:09:22 > 0:09:25and farming backgrounds, so when the National Trust offered them
0:09:25 > 0:09:28the tenancy here, they jumped at the chance.
0:09:29 > 0:09:32We took on the farm ten years ago and the purpose for us
0:09:32 > 0:09:34really is to conserve the landscape and the grassland,
0:09:34 > 0:09:37the wild flower meadows and to protect the wonderful,
0:09:37 > 0:09:39wonderful habitat we have around us.
0:09:43 > 0:09:45Currently one of our fields,
0:09:45 > 0:09:47one of our meadows, is a wild flower meadow.
0:09:47 > 0:09:51It's a thin chalky, stony field, it's not great
0:09:51 > 0:09:53for growing crops, but it is great
0:09:53 > 0:09:56for growing grass and wild flowers and herbs.
0:09:56 > 0:09:58And those meadows are also wonderful
0:09:58 > 0:10:00for rearing their flock of traditional Cotswold sheep,
0:10:00 > 0:10:05a breed that was on the verge of extinction.
0:10:05 > 0:10:08The farm next door to here was the last farm to have a flock in the '70s
0:10:08 > 0:10:10and when I moved to the farm in the parish of Aldsworth,
0:10:10 > 0:10:13I couldn't not have Cotswold sheep.
0:10:13 > 0:10:16The Cotswolds' long golden fleece fell out of favour
0:10:16 > 0:10:19when machine weaving took off
0:10:19 > 0:10:21but being a slow-growing breed,
0:10:21 > 0:10:22they have other uses
0:10:22 > 0:10:24and Jonty raised them for an unusual meat
0:10:24 > 0:10:26that not many people have heard of -
0:10:26 > 0:10:28hogget.
0:10:30 > 0:10:33A lot of people think hogs, or hogget, is pigs,
0:10:33 > 0:10:36older pigs or Mr Hoggett from Babe.
0:10:36 > 0:10:40Hogget is lamb into its second year, so if it was born in April or May,
0:10:40 > 0:10:43the following spring it's grazing again on the wild flower grasslands,
0:10:43 > 0:10:45and it's got that second spring,
0:10:45 > 0:10:49second early summer at grass so it's bigger in size, bigger in taste.
0:10:51 > 0:10:54So, here we have beautiful wonderful Cotswold hogget,
0:10:54 > 0:10:57a pedigree Cotswold with a beautiful golden fleece,
0:10:57 > 0:11:01the long wool that's the famous Cotswold fleece
0:11:01 > 0:11:04and of course this was the valued bit of the sheep,
0:11:04 > 0:11:06which is why it was kept to be an older sheep.
0:11:06 > 0:11:11To maybe its second birthday, third birthday, this was the valued fleece,
0:11:11 > 0:11:14and that's why we ate more hogget and mutton than we did lamb.
0:11:17 > 0:11:20Lamb is of course succulent and very juicy,
0:11:20 > 0:11:23but maybe doesn't taste of very much. Hogget is still succulent
0:11:23 > 0:11:26and juicy and tender, but it's full of flavour, full of taste
0:11:26 > 0:11:28and it's got a more robust flavour.
0:11:28 > 0:11:31Going up to mutton, you've got something,
0:11:31 > 0:11:34a more dense product, maybe you want to cook it slowly full of flavour.
0:11:34 > 0:11:36But hogget sits right in the middle,
0:11:36 > 0:11:40a really nice mix, halfway between lamb and mutton.
0:11:40 > 0:11:43These wild flower meadows are ideal for sheep rearing
0:11:43 > 0:11:47but Mel is also passionate about their other benefits.
0:11:47 > 0:11:50We have got ox-eye daisy appearing, we have some vetches appearing,
0:11:50 > 0:11:53there's clovers and stuff in the mix but there's
0:11:53 > 0:11:56also lovely little plant here called birdsfoot trefoil
0:11:56 > 0:11:57which has lots of other names -
0:11:57 > 0:11:59some people know it as bacon and eggs.
0:11:59 > 0:12:02A lot of these flowers, this one in particular, are really, really
0:12:02 > 0:12:06important nectar sources - they attract lots of different species
0:12:06 > 0:12:09of butterflies and are really important for bumblebees as well.
0:12:09 > 0:12:12Why not have fields full of wild flowers
0:12:12 > 0:12:16and still produce good quality meats? We can do that here and
0:12:16 > 0:12:20part of that is because we have the right breeds to do that.
0:12:20 > 0:12:23We have traditional native breeds, that were bred to survive
0:12:23 > 0:12:26on this particular habitat.
0:12:26 > 0:12:29But creating these meadows for the sheep to graze doesn't mean
0:12:29 > 0:12:31you can just let things grow wild.
0:12:31 > 0:12:33On a grass-fed system like ours, the sheep
0:12:33 > 0:12:36and the cattle working together are crucial.
0:12:36 > 0:12:38The cattle come in first, nibbling the grass right down,
0:12:38 > 0:12:41ripping the grass, leaving tussocks and the flowers.
0:12:41 > 0:12:44And then come the sheep and the lambs, followed by the hoggets,
0:12:44 > 0:12:47and the hoggets will come in very shortly, eating all the herbs
0:12:47 > 0:12:51and the wild flowers and that will all go into the taste of the meat.
0:12:51 > 0:12:54Well, the proof, they say, is in the pudding,
0:12:54 > 0:12:56or in this case, the main course!
0:12:57 > 0:13:00Jonty has organised a barbecue for family and friends
0:13:00 > 0:13:02and there is only one thing on the menu.
0:13:04 > 0:13:07We have got some sausages, some hogget burgers,
0:13:07 > 0:13:09some leg steaks, some chops,
0:13:09 > 0:13:13got a rack of hogget on there and some minty ribs.
0:13:13 > 0:13:14Hogget-tastic.
0:13:16 > 0:13:18So how will the fuller-flavoured hogget
0:13:18 > 0:13:20go down with his flock of diners?
0:13:21 > 0:13:25I love the extra flavour, that extra season -
0:13:25 > 0:13:26there's a little bit of marbling in the fat
0:13:26 > 0:13:29and it just makes it taste outstanding.
0:13:29 > 0:13:31Leg steaks? Chops?
0:13:31 > 0:13:33Burgers for kids - come and grab some.
0:13:34 > 0:13:37It is delicious - it tastes much nicer than lamb,
0:13:37 > 0:13:42it's a bit richer without being too fatty or over-strong.
0:13:42 > 0:13:44It is nice, yeah.
0:13:44 > 0:13:48Even the youngest diner is a hogget fan.
0:13:48 > 0:13:50Zack finished almost an entire burger.
0:13:50 > 0:13:52He really enjoyed it.
0:13:54 > 0:13:57So if you want to try some of the best British meat that is out there,
0:13:57 > 0:14:00be adventurous - and don't follow the crowd.
0:14:04 > 0:14:06You might not want to follow the crowd,
0:14:06 > 0:14:08but what if you want to feed one?
0:14:08 > 0:14:12Well, this next recipe will have them queuing up a second time.
0:14:14 > 0:14:18I cook it slowly, so the juicy, tender meat simply falls apart
0:14:18 > 0:14:21then I top it with golden buttery potatoes.
0:14:21 > 0:14:25It's my rich braised hogget pie.
0:14:25 > 0:14:27So the first thing we've got on here
0:14:27 > 0:14:29is a shoulder of the hogget that has been deboned
0:14:29 > 0:14:32and I am actually going to braise it first of all
0:14:32 > 0:14:33then create a pie afterwards.
0:14:33 > 0:14:36Now, I particularly like this cut more than any other.
0:14:36 > 0:14:39I was always taught the part of the animal that has the most flavour
0:14:39 > 0:14:41does the most amount of work,
0:14:41 > 0:14:43so you think the shoulder of the lamb
0:14:43 > 0:14:45that then turns into hogget is moving round like that -
0:14:45 > 0:14:47you get so much flavour into this.
0:14:47 > 0:14:50Now, what I am going to do is quickly season it,
0:14:50 > 0:14:51salt and pepper,
0:14:51 > 0:14:55and then sear it in a hot pan.
0:14:55 > 0:14:59So often, to make a pie, you would actually chop this up into chunks.
0:14:59 > 0:15:02We are actually going to cook it in a whole piece
0:15:02 > 0:15:06and almost shred it, like the best pulled pork you have ever tasted.
0:15:08 > 0:15:10Brown the hogget shoulder on all sides
0:15:10 > 0:15:13in an oil-free hot casserole pan.
0:15:13 > 0:15:16Then chop up some carrots, celery, shallots,
0:15:16 > 0:15:19and of course, some garlic.
0:15:19 > 0:15:22Garlic and, of course, lamb work fantastically well together
0:15:22 > 0:15:26so hogget and garlic is going to work exactly the same.
0:15:26 > 0:15:28When the hogget is nicely browned all over,
0:15:28 > 0:15:30lift it out and set aside.
0:15:32 > 0:15:33Now keep the fat that's in the pan.
0:15:33 > 0:15:35This is really the key to this dish -
0:15:35 > 0:15:39everything is cooked in one pot and served in this dish as well,
0:15:39 > 0:15:43which makes it the perfect dish for sharing at a dinner table
0:15:43 > 0:15:45and let everybody just dive in.
0:15:45 > 0:15:49And then we add the onions, first of all, then the garlic.
0:15:49 > 0:15:52And then at this stage, we can throw in some tomato puree.
0:15:52 > 0:15:54Now this, you've got to be kind of careful with, really.
0:15:54 > 0:15:56It must go in at the start of cooking
0:15:56 > 0:15:58cos you need to cook out the tomato puree.
0:15:58 > 0:16:01If you don't cook it out, it'll become really, really bitter,
0:16:01 > 0:16:04it can overpower everything.
0:16:04 > 0:16:06In goes the rest of veg.
0:16:06 > 0:16:07Don't cut the veg too small,
0:16:07 > 0:16:10otherwise they just go into a lump of mush,
0:16:10 > 0:16:11but you don't want them too big.
0:16:11 > 0:16:14After sweating the veg for a couple of minutes,
0:16:14 > 0:16:17place the whole hogget back into the pan.
0:16:17 > 0:16:22Add a small bunch of thyme followed by just a little red wine.
0:16:22 > 0:16:25Now, at my house, I'm a massive fan of rioja
0:16:25 > 0:16:28and if it's good enough to drink, it's good enough for the pot.
0:16:30 > 0:16:31One thing you don't want to be doing
0:16:31 > 0:16:34is putting poor-quality wine into good-quality dishes,
0:16:34 > 0:16:36otherwise it'll just affect the taste.
0:16:36 > 0:16:38Having said that, I am a Yorkshireman
0:16:38 > 0:16:40and this ain't 30 quid a bottle.
0:16:42 > 0:16:45Season with salt and black pepper, add some lamb stock,
0:16:45 > 0:16:48although you can use chicken or beef.
0:16:48 > 0:16:52Bring everything gently to the boil before putting the lid on
0:16:52 > 0:16:54and it will need two hours in the oven.
0:16:54 > 0:16:56You don't need to baste it or anything -
0:16:56 > 0:16:59just put it in the oven and leave it.
0:17:01 > 0:17:04A slow braise is a wonderful, stress-free way of cooking
0:17:04 > 0:17:08for a large crowd, because the oven does all the hard work.
0:17:08 > 0:17:10While it does its thing, I can do mine,
0:17:10 > 0:17:14although the wonderful aromas mean you can't ignore this dish for long.
0:17:16 > 0:17:18Now, what you end up with is this -
0:17:18 > 0:17:22a beautiful braised shoulder of hogget.
0:17:22 > 0:17:25All the flavour is kept in the pan.
0:17:25 > 0:17:27To be honest, I'd just eat this as it is.
0:17:27 > 0:17:30Look at it - it just drops apart.
0:17:30 > 0:17:33That is exactly what we want it to do
0:17:33 > 0:17:36and then what we can do is grab a fork
0:17:36 > 0:17:38and basically just rip it up
0:17:38 > 0:17:40and because you braised it
0:17:40 > 0:17:43in all that lovely, inexpensive wine,
0:17:43 > 0:17:46it just softens all the meat up
0:17:46 > 0:17:48so instead of actually stewing it in chunks -
0:17:48 > 0:17:52which is fine, which most pies, let's face it, are made out of -
0:17:52 > 0:17:54this takes it to a different level.
0:17:56 > 0:17:57Mmmmm!
0:17:58 > 0:18:02Sounded like bull then, but this is just delicious.
0:18:04 > 0:18:06Return the shredded meat to the pan.
0:18:06 > 0:18:08Mix with the juices and the veg.
0:18:10 > 0:18:11Add some seasoning
0:18:11 > 0:18:15and then thinly slice some uncooked, peeled waxy potatoes.
0:18:15 > 0:18:19I am using a mandolin but a kitchen knife is also fine.
0:18:21 > 0:18:24Now all we do now is basically top this with the potatoes,
0:18:24 > 0:18:26just randomly, first of all.
0:18:26 > 0:18:30It stops the potatoes sinking, really.
0:18:30 > 0:18:33With the larger potatoes, then, you start to go round.
0:18:33 > 0:18:36Now you could, if you wanted to, top this with mashed potato,
0:18:36 > 0:18:38turn it into the ultimate shepherd's pie, I suppose.
0:18:38 > 0:18:41Alternatively, you can put puff pastry over the top,
0:18:41 > 0:18:43or even shortcrust pastry, but for me,
0:18:43 > 0:18:46just some peeled, sliced potatoes.
0:18:46 > 0:18:48Touch of salt over the top,
0:18:48 > 0:18:51a little bit of freshly ground black pepper.
0:18:52 > 0:18:56But it wouldn't be my pie without a little bit of butter,
0:18:56 > 0:18:59so just a few knobs of butter over the top.
0:18:59 > 0:19:03This colours the potatoes while they are in the oven.
0:19:03 > 0:19:05You just pop it in the oven and wait.
0:19:07 > 0:19:10The pie will need to cook for another 30 minutes
0:19:10 > 0:19:13until the buttered potatoes are nice and golden,
0:19:13 > 0:19:16and the garlic and rich rioja gravy is bubbling around the edges.
0:19:19 > 0:19:21You see, I love this bit.
0:19:22 > 0:19:23When food looks that good,
0:19:23 > 0:19:27you just know that this is going to taste great
0:19:27 > 0:19:30and making a pie like this is very different,
0:19:30 > 0:19:33but by using the shoulder, it makes it taste fantastic.
0:19:36 > 0:19:38Mmm!
0:19:38 > 0:19:39That tastes so good.
0:19:40 > 0:19:42But what I love about this,
0:19:42 > 0:19:44although it's braised as a whole piece,
0:19:44 > 0:19:47you still end up with chunks of meat it in as well.
0:19:47 > 0:19:49This type of food is all about sharing.
0:19:49 > 0:19:52Nobody is getting any of this!
0:19:52 > 0:19:53Off you go!
0:19:58 > 0:20:00I might be hogging this hogget,
0:20:00 > 0:20:01but who can blame me?
0:20:01 > 0:20:05Serve this upmarket slow-braised pie to your friends and family
0:20:05 > 0:20:07and they'll flock to your table.
0:20:12 > 0:20:16Of course, a big get-together over a tasty meal is nothing new.
0:20:16 > 0:20:21Food historian Ivan Day is at Townend Farm in Cumbria,
0:20:21 > 0:20:25rustling up a recipe that our 18th ancestors turned to
0:20:25 > 0:20:28when they were having a bit of a do.
0:20:28 > 0:20:29For the family who lived
0:20:29 > 0:20:33in this absolutely wonderful farmhouse in the Lake District,
0:20:33 > 0:20:37their lives were punctuated by major events -
0:20:37 > 0:20:39births, marriages and deaths -
0:20:39 > 0:20:41and for all those occasions,
0:20:41 > 0:20:45they had incredible celebrations, great parties,
0:20:45 > 0:20:47with buckets of drink and lots of food.
0:20:47 > 0:20:52For my inspiration, I'm going to use this extraordinary book
0:20:52 > 0:20:55that was written by Elizabeth Brown
0:20:55 > 0:21:00who lived in this house from 1702 to 1728.
0:21:00 > 0:21:02Elizabeth moved here
0:21:02 > 0:21:04when she married the owner of the house -
0:21:04 > 0:21:07the farmer, Benjamin Brown.
0:21:07 > 0:21:09We don't know too much about their wedding,
0:21:09 > 0:21:11but it would have been a fairly big affair
0:21:11 > 0:21:14and it's quite likely that she would have had
0:21:14 > 0:21:17a rustic bride cake
0:21:17 > 0:21:19and that's what I am going to make right now.
0:21:19 > 0:21:22Ivan gets going on a simple bride cake
0:21:22 > 0:21:23by rolling shortcrust pastry
0:21:23 > 0:21:27and chopping preserve peel for the filling.
0:21:27 > 0:21:31This is citron, which is very lemony,
0:21:31 > 0:21:33got a wonderful green colour.
0:21:33 > 0:21:36So just chop that up roughly to begin with...
0:21:38 > 0:21:40And some preserved lemon.
0:21:40 > 0:21:42This isn't the same as candied peel
0:21:42 > 0:21:45because it's sitting in its syrup.
0:21:45 > 0:21:47When he has chopped the peel,
0:21:47 > 0:21:50Ivan adds it to the pan of melted butter
0:21:50 > 0:21:53along with a mixture of sugar, allspice and nutmeg
0:21:53 > 0:21:55and a handful of currants.
0:21:55 > 0:21:58And finally, just a little zest of lemon.
0:22:01 > 0:22:03The mixture is placed over an open fire
0:22:03 > 0:22:05for about 20 minutes.
0:22:05 > 0:22:10While it's cooling, Ivan cuts out two discs of the pastry.
0:22:10 > 0:22:13I am now ready to finish off Elizabeth's bride cake
0:22:13 > 0:22:16by putting in this amazingly rich and spicy filling.
0:22:18 > 0:22:21Another layer of pastry was placed over the fruit
0:22:21 > 0:22:24and a crisscross pattern was made on the top.
0:22:24 > 0:22:26This made it easier to share the cake
0:22:26 > 0:22:28during the wedding celebrations,
0:22:28 > 0:22:32but not before some peculiar traditions were observed.
0:22:32 > 0:22:37The cake was actually broken up and put over the bride's head -
0:22:37 > 0:22:40it was scattered by the groom onto a napkin,
0:22:40 > 0:22:43which two attendants held over her hair.
0:22:45 > 0:22:47These customs are still with us -
0:22:47 > 0:22:50we still throw stuff over the bride's head
0:22:50 > 0:22:53and she still wears a veil.
0:22:54 > 0:22:56But before it can be broken over the bride's head,
0:22:56 > 0:22:58the cake needed to be baked.
0:22:58 > 0:23:01This was done over an open fire
0:23:01 > 0:23:04on a brilliant contraption called a swinging girdle.
0:23:05 > 0:23:07In order to bake the cake,
0:23:07 > 0:23:10I've also got to have heat from above
0:23:10 > 0:23:17so I am going to put a few hot embers on to here.
0:23:19 > 0:23:21I am going to leave that for about 20 minutes.
0:23:21 > 0:23:25We will have a peek later on, but I can't wait to taste it.
0:23:27 > 0:23:31A wedding cake cooked on Elizabeth Brown's fire
0:23:31 > 0:23:32in her kitchen, using a recipe
0:23:32 > 0:23:37from her remarkable, handwritten 18th century recipe book
0:23:37 > 0:23:40but how will it taste almost 300 years on?
0:23:42 > 0:23:45It's not too sweet - cakes like this
0:23:45 > 0:23:48are still eaten round here with cheese on them.
0:23:48 > 0:23:49Very good.
0:23:49 > 0:23:51Really spicy.
0:23:52 > 0:23:56So, here's to you, Elizabeth Brown!
0:24:01 > 0:24:04Our ancestors went to a lot of trouble to feed a crowd,
0:24:04 > 0:24:08but these days, we can be a little bit less formal.
0:24:08 > 0:24:11A barbecue is the ideal excuse for a get-together
0:24:11 > 0:24:14and chicken is the perfect meat for the grill.
0:24:14 > 0:24:17But this one is done in a slightly unusual way.
0:24:18 > 0:24:21My spicy marinated piri piri chicken
0:24:21 > 0:24:23has a can of beer where the sun doesn't shine
0:24:23 > 0:24:25to keep it super-moist.
0:24:25 > 0:24:29Served up with a home-made garlic butter and jacket potatoes,
0:24:29 > 0:24:32it's the ideal barbecue banquet to share.
0:24:32 > 0:24:35What I am going to do first of all is create our marinade to this.
0:24:35 > 0:24:37Now, I like spicy marinades
0:24:37 > 0:24:39so this is like a piri piri marinade, really.
0:24:39 > 0:24:42I am going to use some sweet paprika and a spicy paprika.
0:24:42 > 0:24:43This one is the sweet one -
0:24:43 > 0:24:46it will actually say on the side of the tin -
0:24:46 > 0:24:48and then some of the hot and spicy one.
0:24:48 > 0:24:51Now, it's entirely up to you, the combination of the two,
0:24:51 > 0:24:55but I like to put half sweet, half spicy.
0:24:56 > 0:24:59Little bit of dried chilli - you can use fresh, of course -
0:24:59 > 0:25:01and then some mustard.
0:25:01 > 0:25:04A little bit of Dijon mustard, about two tablespoons of mustard,
0:25:04 > 0:25:05and vinegar, as the whole thing about this
0:25:05 > 0:25:08is that little piquant that you get
0:25:08 > 0:25:11and I am going to get the flavour from the vinegar,
0:25:11 > 0:25:15but also from a combination of lime and lemon.
0:25:15 > 0:25:18Take one of each fruit, then add their juice to the marinade.
0:25:19 > 0:25:23Throw in a pinch of salt and pepper and stir into a paste.
0:25:24 > 0:25:26Then what I am going to do is take a bag.
0:25:26 > 0:25:29This is basically just to marinade the chicken.
0:25:29 > 0:25:33You take the marinade and you pour that into the bag.
0:25:33 > 0:25:38Then you can put about four tablespoons of olive oil in there
0:25:38 > 0:25:40This is where you can mix and match this recipe.
0:25:40 > 0:25:43You can put fresh herbs in there, a little bit of garlic -
0:25:43 > 0:25:44entirely up to you.
0:25:44 > 0:25:46Then we've got our lovely chicken -
0:25:46 > 0:25:49really good-quality chicken, remember,
0:25:49 > 0:25:52and take the entire lot and stuff it in the bag.
0:25:52 > 0:25:55It saves you getting the marinade all over your hands,
0:25:55 > 0:25:58which makes you look like you've been painting for a week.
0:25:58 > 0:26:03Seal it up and the roll the bag around your chicken.
0:26:03 > 0:26:08If you're just tuning in, this is not boil-in-the-bag chicken -
0:26:08 > 0:26:09it's marinated chicken.
0:26:11 > 0:26:12Looking at this,
0:26:12 > 0:26:15I think when I did Strictly, I was this colour.
0:26:18 > 0:26:21Now you can't have chicken,
0:26:21 > 0:26:23particularly barbecued chicken like this, without potatoes
0:26:23 > 0:26:25and I'm doing jacket potatoes.
0:26:25 > 0:26:28Quite simply, in tinfoil - nothing fancy.
0:26:28 > 0:26:29Cut the tinfoil up.
0:26:32 > 0:26:34And you can grab the spuds.
0:26:36 > 0:26:38Prick it a little bit with a fork, touch of oil.
0:26:40 > 0:26:42Just a little drizzle.
0:26:42 > 0:26:48Some salt and then just wrap the potatoes in the tinfoil.
0:26:48 > 0:26:50I am using sort of medium-sized potatoes.
0:26:50 > 0:26:52I try not to use the larger potatoes for this
0:26:52 > 0:26:55cos I am going to cook the whole lot in the barbecue
0:26:55 > 0:26:58and we want them to cook at the same time as the chicken,
0:26:58 > 0:26:59which will take about 45 minutes.
0:26:59 > 0:27:01And then, before we cook our chicken,
0:27:01 > 0:27:03we need a can of beer.
0:27:03 > 0:27:06But I only want half a can.
0:27:08 > 0:27:12The things I have to do for the viewing public(!)
0:27:14 > 0:27:18For the chicken, I'm just going to cut up a little bit of garlic
0:27:18 > 0:27:21and then we put the garlic inside the chicken
0:27:21 > 0:27:25and put the chicken over the top of the can
0:27:25 > 0:27:26or the can inside the chicken.
0:27:32 > 0:27:33Check that out!
0:27:33 > 0:27:37Carefully stand the beer can with the chicken on top
0:27:37 > 0:27:38in the centre of the barbecue,
0:27:38 > 0:27:40then place a ring of foil around the base
0:27:40 > 0:27:43to stop the legs of the chicken burning.
0:27:43 > 0:27:46Now what is going to happen is the can bubbles over, creates a steam,
0:27:46 > 0:27:49which keeps inside of the chicken nice and moist
0:27:49 > 0:27:50and cooks the chicken.
0:27:51 > 0:27:53While all that is happening,
0:27:53 > 0:27:57I've got time to make the garlic butter for the baked potatoes.
0:27:57 > 0:28:01Simply wrap a whole garlic bulb in foil, add some olive oil
0:28:01 > 0:28:03and then roast alongside the chicken.
0:28:04 > 0:28:07After 15 minutes, the garlic will be soft and gooey.
0:28:07 > 0:28:10You can do this in a conventional oven as well.
0:28:10 > 0:28:13If you roast off the whole garlic bulb like that,
0:28:13 > 0:28:16when you cut it, you cut at the top like that.
0:28:16 > 0:28:19Now, this is the best bit - you squeeze it.
0:28:19 > 0:28:22Oh! Look at that!
0:28:23 > 0:28:26Chop up some chives, then put them in a bowl
0:28:26 > 0:28:28along with some of your roasted garlic
0:28:28 > 0:28:31before adding a whole pack of softened butter.
0:28:31 > 0:28:35And by cooking the garlic, you get this amazing flavour,
0:28:35 > 0:28:37but it softens up in the bowl.
0:28:37 > 0:28:39It's like the best garlic butter ever.
0:28:41 > 0:28:44To go with the spicy chicken and buttery baked potatoes,
0:28:44 > 0:28:46I'm making a simple salad
0:28:46 > 0:28:49with some lemon and lime wedges to garish.
0:28:49 > 0:28:52The chicken has had an hour on the booze - I mean, barbecue -
0:28:52 > 0:28:55so it should be perfectly cooked.
0:28:55 > 0:28:56How good does that look?
0:28:56 > 0:28:59So often, people would never cook a whole chicken like this
0:28:59 > 0:29:00on a barbecue, but the beer inside it
0:29:00 > 0:29:05keeps that chicken nice and moist - it almost steams the inside.
0:29:05 > 0:29:09And I actually like to serve it just like that, in the can.
0:29:09 > 0:29:11You can take chunks off.
0:29:11 > 0:29:15So a few lemons and limes around, big chunks of lemon and lime.
0:29:15 > 0:29:17It goes really well with that piri piri mixture.
0:29:17 > 0:29:21Jacket potatoes and then, of course, the home-made garlic butter.
0:29:21 > 0:29:24A nice dollop inside each spud.
0:29:24 > 0:29:26Now, this is a proper plate of sharing food.
0:29:26 > 0:29:29It's one of those ones that you just leave in the middle of the table
0:29:29 > 0:29:32and let everybody else just dive in.
0:29:34 > 0:29:38And who wouldn't want to get their fill of juicy chicken
0:29:38 > 0:29:40with a chilli marinade kick,
0:29:40 > 0:29:44served with crispy skin potatoes that ooze garlic butter?
0:29:45 > 0:29:48Sharing has never tasted so good.
0:29:48 > 0:29:50And that is not the beer talking.
0:29:53 > 0:29:56Another very British food-sharing tradition
0:29:56 > 0:29:59is afternoon tea and cakes,
0:29:59 > 0:30:01and in Bristol, Nancy and her wife Lucy
0:30:01 > 0:30:04are giving one of our most popular pastries
0:30:04 > 0:30:06an award-winning and glamorous makeover.
0:30:11 > 0:30:14I think that both me and Nancy really enjoy food
0:30:14 > 0:30:17so it's an important aspect for our own lives.
0:30:17 > 0:30:20When we sat down with some friends once at a barbecue,
0:30:20 > 0:30:24someone brought some doughnuts from a really big company.
0:30:24 > 0:30:26We just all ate them and me and Nancy were like,
0:30:26 > 0:30:28"Yeah, we think we can do better than that," basically!
0:30:28 > 0:30:30So we thought we'd get stuck in.
0:30:31 > 0:30:34First, Nancy and Lucy had to find the perfect doughnut recipe
0:30:34 > 0:30:37and bring it back home to Bristol.
0:30:37 > 0:30:40We searched around for loads of different types of doughnuts.
0:30:40 > 0:30:42We wanted to find something that was really light
0:30:42 > 0:30:44so that we could put loads of really indulgent fillings in.
0:30:44 > 0:30:47The doughnut that we settled on in the end is a Polish recipe
0:30:47 > 0:30:48and they call it a paczki.
0:30:48 > 0:30:50What makes them different
0:30:50 > 0:30:52is that they're very light compared to an English doughnut
0:30:52 > 0:30:55and we're mixing up the different flavours that we're using
0:30:55 > 0:30:57and trying to be a bit experimental.
0:30:57 > 0:30:59Often people will be really surprised -
0:30:59 > 0:31:02they'll think that the creamy ones are custard
0:31:02 > 0:31:04or they're just vanilla but then they find out
0:31:04 > 0:31:06that there's coconut and lime and we're using mango
0:31:06 > 0:31:09and we're putting, you know, lots of different flavours in
0:31:09 > 0:31:10that people maybe don't expect.
0:31:13 > 0:31:16These surprising flavour combinations went down so well,
0:31:16 > 0:31:19the business had its first sweet taste of success
0:31:19 > 0:31:21within three months.
0:31:21 > 0:31:23We entered the Taste Of The West competition
0:31:23 > 0:31:24with two of our doughnuts.
0:31:24 > 0:31:28We did a chai-flavoured doughnut which was a lovely cream filling
0:31:28 > 0:31:29with a nice Indian spice.
0:31:29 > 0:31:32We also did entered a blood orange marmalade doughnut
0:31:32 > 0:31:33and they both won a Gold award
0:31:33 > 0:31:35so we were really pleased with that.
0:31:35 > 0:31:38Today, Nancy is trying out a new flavour
0:31:38 > 0:31:41inspired by what is growing on her doorstep.
0:31:41 > 0:31:45So we try to use as much local produce as we can.
0:31:45 > 0:31:46We use seasonal fruits
0:31:46 > 0:31:49and that helps us to keep everything really fresh
0:31:49 > 0:31:50and keep the flavours really exciting.
0:31:50 > 0:31:52We just move with the seasons.
0:31:52 > 0:31:54The one we're really excited about at the moment
0:31:54 > 0:31:55is the English rose and raspberry
0:31:55 > 0:31:58and you can't get any more local than our back garden.
0:31:58 > 0:32:02We are going to select some of the best raspberries we've got here and use those.
0:32:02 > 0:32:06Inside, Lucy is preparing a fresh batch of doughnuts
0:32:06 > 0:32:08ready for their brand-new topping.
0:32:08 > 0:32:10The mark of a good doughnut
0:32:10 > 0:32:13is that it has a white ring around the middle,
0:32:13 > 0:32:15because when the doughnut hits the hot fat,
0:32:15 > 0:32:17it activates the yeast more,
0:32:17 > 0:32:20so it makes the doughnut expand quickly cos of the temperature.
0:32:20 > 0:32:22You're left with a bit in the middle
0:32:22 > 0:32:24which never comes in contact with the oil properly.
0:32:26 > 0:32:28Now that they're finished,
0:32:28 > 0:32:30I'm just going to get them out and let them cool
0:32:30 > 0:32:33and then we can ice them and they're going to look fantastic.
0:32:36 > 0:32:39I've got some all-important icing sugar here.
0:32:39 > 0:32:41I've got some water, some raspberries from the garden,
0:32:41 > 0:32:45some rose petals, a bit of pink food colouring and the rose water.
0:32:48 > 0:32:51I can smell the rose water - it's such a fragrant ingredient.
0:32:51 > 0:32:53I'm just going to give it a good stir.
0:32:53 > 0:32:55You can start to see the colour then.
0:32:58 > 0:33:00Now, I'm going to take some raspberries
0:33:00 > 0:33:02and just smash them into it.
0:33:02 > 0:33:04Don't need too many, but just enough
0:33:04 > 0:33:08so we can see those lovely red jewels of the raspberries.
0:33:08 > 0:33:11With their brand-new flavour ready to be tried and tested,
0:33:11 > 0:33:15Lucy and Nancy are off to the market to share their passion for doughnuts
0:33:15 > 0:33:18with a crowd of hungry Bristolians.
0:33:20 > 0:33:22One coconut and lime and one lemon.
0:33:24 > 0:33:27The stall is the lifeblood of our business, really -
0:33:27 > 0:33:29you just get an instant reaction from your customers
0:33:29 > 0:33:31so if they love something, they'll let you know,
0:33:31 > 0:33:34you can tell from their faces and their expressions when they go past
0:33:34 > 0:33:35so it's really good fun for us.
0:33:35 > 0:33:37Coconut and lime here, double chocolate
0:33:37 > 0:33:39and on the end is pink vanilla.
0:33:39 > 0:33:42Can I get one of those, one of those and one of those?
0:33:42 > 0:33:45Sometimes they go off and share it with their mates in the office
0:33:45 > 0:33:48so they might get a bag of them, all different flavours.
0:33:48 > 0:33:50It's a really great market.
0:33:50 > 0:33:53- Can I get a pink vanilla? - Pink vanilla?
0:33:53 > 0:33:55Let me just grab one of those for you.
0:33:55 > 0:33:57Yeah, nice. Nice, great.
0:33:57 > 0:34:01Really good. Yeah, it's got amazing citrus flavours.
0:34:02 > 0:34:04It is kind of like key lime pie
0:34:04 > 0:34:07and lemon meringue pie in a doughnut - fantastic!
0:34:07 > 0:34:09Lovely. Enjoy!
0:34:09 > 0:34:12It has been a hectic but successful few hours.
0:34:12 > 0:34:15Their new raspberry and rose flavours proved such a hit,
0:34:15 > 0:34:18they've sold every last one.
0:34:18 > 0:34:20Yeah, it's been really busy today, really busy.
0:34:20 > 0:34:22Everyone descends at about midday
0:34:22 > 0:34:23and then by about two, it's all over.
0:34:23 > 0:34:26so it's a very quick one, this one, the lunchtime markets are great.
0:34:26 > 0:34:29You arrive, you set up and then it's finished.
0:34:29 > 0:34:31Do you concur?
0:34:31 > 0:34:33I concur! Yeah, it's been excellent.
0:34:37 > 0:34:40Those doughnuts are obviously a knockout, and so is my mate,
0:34:40 > 0:34:44who has popped round to teach me a few ringside moves -
0:34:44 > 0:34:45the first woman in the world
0:34:45 > 0:34:49to win an Olympic gold medal for boxing, Nicola Adams.
0:34:49 > 0:34:51- Hello, stranger. - All right? How are you?
0:34:51 > 0:34:53- This is a swanky car, isn't it? - It is not bad, not bad.
0:34:53 > 0:34:55How are you doing? Ready for something to eat?
0:34:55 > 0:34:58In return, I am making her one of my favourite Latin American dishes,
0:34:58 > 0:35:01perfect for sharing with friends.
0:35:01 > 0:35:04It is my deep-fried fritters called churros,
0:35:04 > 0:35:06served with a creamy home-made custard
0:35:06 > 0:35:10and an indulgent peach and basil compote.
0:35:10 > 0:35:11Right then, Nicola,
0:35:11 > 0:35:14I thought I'd cook you something that I know you love.
0:35:14 > 0:35:19- You like doughnuts, don't you?- Yep. - I am surprised you're allowed them. Look at this six-pack here!
0:35:19 > 0:35:21- Ah, I know! - Yeah, I know, tell me about it(!)
0:35:21 > 0:35:24- But doughnuts - and I know you like your Mexican food, don't you?- Yeah.
0:35:24 > 0:35:26So we'll do churros. They're trendy at the moment.
0:35:26 > 0:35:28We'll do two sauces to go with it.
0:35:28 > 0:35:30You're making one and I'll do the other one,
0:35:30 > 0:35:31if that's all right!
0:35:31 > 0:35:33You're brave, you're brave!
0:35:33 > 0:35:35You're pretty handy in the kitchen.
0:35:35 > 0:35:38Right, home-made custard. Now, I need you to separate the eggs
0:35:38 > 0:35:40and we need five for this one.
0:35:42 > 0:35:45In a bowl, whisk the egg yolks with some caster sugar.
0:35:45 > 0:35:48Then in a pan, bring some milk, double cream,
0:35:48 > 0:35:51sugar and a vanilla pod gently to the boil.
0:35:52 > 0:35:55Can I ask, you were in a boxing ring at 12?
0:35:55 > 0:35:58Yeah, but I got into boxing by mistake, really.
0:35:58 > 0:35:59My mum used to do aerobics.
0:35:59 > 0:36:02She couldn't get a baby-sitter for me and for my brother one night
0:36:02 > 0:36:05and took us down to an after-school boxing class they had there,
0:36:05 > 0:36:07and I absolutely loved it - been boxing ever since.
0:36:07 > 0:36:11But as a girl in the boxing ring, that must have been quite tough, though, wasn't it?
0:36:11 > 0:36:14- You were in working men's clubs, boxing.- Yeah, boxing away.
0:36:14 > 0:36:16What was that like, though?
0:36:16 > 0:36:20It was very different back then - you were allowed to smoke as well,
0:36:20 > 0:36:21so there would be, like, above the ring
0:36:21 > 0:36:27there would be, like, a big, massive cloud of smoke as you were boxing,
0:36:27 > 0:36:28but, erm, it was...
0:36:28 > 0:36:30I just loved it. I loved the atmosphere.
0:36:30 > 0:36:34I think I just liked to entertain the crowd.
0:36:35 > 0:36:38When the milk is boiling, pour it on to the egg yolk mixture
0:36:38 > 0:36:40whisking all the time so that they don't scramble.
0:36:41 > 0:36:43- Am I doing a good job? - You're doing all right.
0:36:43 > 0:36:46What do you like cooking at home? Are you any good?
0:36:46 > 0:36:49Erm...I'm OK. I can cook chicken fajitas!
0:36:49 > 0:36:53- You can cook chicken fajitas? Is that it?- Yeah!
0:36:54 > 0:36:56Now return the whole mixture to the pan
0:36:56 > 0:36:59and cook over a gentle heat,
0:36:59 > 0:37:01whisking occasionally until it thickens.
0:37:01 > 0:37:03If you boil, it separates.
0:37:03 > 0:37:05It is basically like a knockout -
0:37:05 > 0:37:07once you do that, you've had it, it is game over.
0:37:07 > 0:37:10Now, dare I say, there's quite a few people over the years
0:37:10 > 0:37:13that have won medals at the Olympics,
0:37:13 > 0:37:17but you are the first women's gold medal boxer, ever.
0:37:17 > 0:37:18Yeah, I know, I know -
0:37:18 > 0:37:21it still sounds exciting every time I hear that!
0:37:21 > 0:37:24And we've got the Olympics just around the corner again, really,
0:37:24 > 0:37:26so are you training now?
0:37:26 > 0:37:28Are you allowed to eat this, actually?
0:37:28 > 0:37:30Oh, yeah! I am allowed to eat that now.
0:37:30 > 0:37:32We've got a year to go, plenty of time to burn that off.
0:37:32 > 0:37:34How long does it take to get ready for a fight?
0:37:34 > 0:37:39Well, to be honest, we're kind of always ready all the time, because we're competing.
0:37:39 > 0:37:40So, you could leap into action right now?
0:37:40 > 0:37:43Yeah, yeah, literally right now!
0:37:43 > 0:37:44THEY LAUGH
0:37:46 > 0:37:48Set the thickened custard aside
0:37:48 > 0:37:51and move on to preparing the peach and basil compote.
0:37:51 > 0:37:53Start by chopping four ripe peaches,
0:37:53 > 0:37:56removing the stones first, of course.
0:37:56 > 0:37:58Is there a special way to do this? Because...
0:37:58 > 0:38:02- Well, it's just that. - See, you made that look really easy.
0:38:02 > 0:38:03I didn't, it's quite easy!
0:38:06 > 0:38:09See, you've ruined it! All the way round.
0:38:09 > 0:38:12Look, take your knife all the way round and then twist.
0:38:12 > 0:38:15- All right, here we go, here we go. - You're too strong, you see?
0:38:15 > 0:38:17You have munched up my peaches, look...
0:38:17 > 0:38:19- Aw, look at that! - You see? You're on it, now.
0:38:19 > 0:38:22- Master chef!- Don't get too good.
0:38:22 > 0:38:24Put the chopped peaches into a pan
0:38:24 > 0:38:29with some sugar, butter, water and some basil leaves,
0:38:29 > 0:38:32then cover and gently simmer for five to ten minutes
0:38:32 > 0:38:34until tender and softened.
0:38:34 > 0:38:36Now for the churros.
0:38:36 > 0:38:39- Now have you ever made eclairs before?- No.
0:38:39 > 0:38:42- Profiteroles? Choux pastry? - No.- Doughnuts?
0:38:42 > 0:38:44- No.- Never?
0:38:44 > 0:38:46I just eat them!
0:38:46 > 0:38:49This is my problem, you see - I cook them and eat them.
0:38:49 > 0:38:51This is why I haven't got the six-pack.
0:38:51 > 0:38:53But this is a combination of all three.
0:38:53 > 0:38:56So we need 250ml of water.
0:38:56 > 0:39:01Now I want you to put two level tablespoons of sugar in there
0:39:01 > 0:39:05and we are going to pop in about 75g of butter.
0:39:05 > 0:39:08Bring the water, sugar and butter to the boil
0:39:08 > 0:39:11in a saucepan set over a medium heat.
0:39:11 > 0:39:14When it is boiled, add 200g of plain flour
0:39:14 > 0:39:17and a quarter of a teaspoon of baking powder.
0:39:17 > 0:39:21Right, now, put it back on the heat, mix this together
0:39:21 > 0:39:23and you'll see what happens.
0:39:23 > 0:39:25It goes into this thick paste.
0:39:25 > 0:39:28- Look at that. - That's actually quite cool.
0:39:28 > 0:39:30So this is what choux pastry would look like.
0:39:30 > 0:39:33Now, what we can do... You're much stronger than me.
0:39:33 > 0:39:37Throw in an egg and then you're going to beat it up.
0:39:37 > 0:39:39Off you go.
0:39:41 > 0:39:44- See, you're struggling now, aren't you?- Yeah!
0:39:44 > 0:39:47THEY LAUGH
0:39:47 > 0:39:50Nicola Adams, Olympic champion, defeated over an egg.
0:39:50 > 0:39:53- We can delete this bit. - No, we'll keep this bit in!
0:39:57 > 0:39:58Once the egg is combined,
0:39:58 > 0:40:00spoon half the mixture into a piping bag
0:40:00 > 0:40:02fitted with a star nozzle.
0:40:02 > 0:40:06Pipe the mixture in lines directly into the fat fryer.
0:40:06 > 0:40:08Dip a pair of metal scissors into the hot oil
0:40:08 > 0:40:11so that the batter doesn't stick and then begin snipping it.
0:40:13 > 0:40:16They'll take about five to six minutes to cook.
0:40:16 > 0:40:17I reckon when me and you retire,
0:40:17 > 0:40:19we could get ourselves a little Citron van,
0:40:19 > 0:40:23go around to all these festivals and be the Churros Twins.
0:40:23 > 0:40:25- Yeah, definitely. - Something like that?
0:40:25 > 0:40:27- James and the apprentice. - Well, I don't know.
0:40:27 > 0:40:28You need to be piping a bit quicker
0:40:28 > 0:40:30if we go to somewhere like Glastonbury.
0:40:30 > 0:40:32So hurry up! SHE LAUGHS
0:40:36 > 0:40:38Once the churros are golden and crispy,
0:40:38 > 0:40:41remove from the oil, drain on kitchen paper
0:40:41 > 0:40:42and toss with caster sugar.
0:40:45 > 0:40:48With the custard and compote on the side,
0:40:48 > 0:40:50you can dunk to your heart's content.
0:40:52 > 0:40:54- How good is that? - That is really good.
0:40:54 > 0:40:56There are all right, aren't they?
0:40:56 > 0:40:58I can feel the calories already!
0:40:58 > 0:41:02I think that has been my problem for the last 40 years but...
0:41:02 > 0:41:04Everybody deserves a treat every now and again.
0:41:04 > 0:41:08It is just that I have these for breakfast, lunch and dinner.
0:41:08 > 0:41:09Can I call myself a chef now?
0:41:09 > 0:41:12Well, who am I to argue with you? Course you can!
0:41:12 > 0:41:15I've seen a set of boxing gloves over there, so yeah.
0:41:15 > 0:41:17You've gone through the ranks very quickly.
0:41:18 > 0:41:21These bite-sized Mexican churros are perfect to grab and dip
0:41:21 > 0:41:24into the rich custard and the succulent compote.
0:41:25 > 0:41:30Share these with your friends and family and let the fiesta begin.
0:41:30 > 0:41:31I've taught you something.
0:41:31 > 0:41:33Now I want you to teach me something.
0:41:33 > 0:41:34- Can you teach me how to box? - Are you ready?
0:41:34 > 0:41:37Not particularly, no. Can I have one of these first?
0:41:39 > 0:41:43Well, if there's one way to shed a few of these churros calories,
0:41:43 > 0:41:46it is going a few rounds with an Olympic champion.
0:41:46 > 0:41:49Just remember, Nicola, I bruise like a peach.
0:41:49 > 0:41:52- I am going to regret this, aren't I? - You're going to need that headguard.
0:41:52 > 0:41:54- THEY LAUGH - I'll try not to miss. - Yeah, cheers(!)
0:41:54 > 0:41:58You've got a pretty big target, really, haven't you?
0:41:58 > 0:42:00- Are you ready?- Not really, no!
0:42:00 > 0:42:04I'll start with the jab - just on this hand, yeah?
0:42:04 > 0:42:06Even that hurts!
0:42:06 > 0:42:09- Right, go on, then.- A combination.
0:42:09 > 0:42:10See? It's not so bad.
0:42:10 > 0:42:13- Right, give it some beans, then. - Yeah?
0:42:13 > 0:42:15Gee!
0:42:16 > 0:42:18You hit hard!
0:42:18 > 0:42:21You can't even see that right hand coming!
0:42:21 > 0:42:23That's the whole point, I'm quick!
0:42:23 > 0:42:26THEY LAUGH Look, the dog is watching.
0:42:26 > 0:42:28THEY LAUGH
0:42:30 > 0:42:33You'll have to be careful, now, I'll have to get you back for that!
0:42:33 > 0:42:36These are the days that I value the most -
0:42:36 > 0:42:38at home, hanging out with good friends
0:42:38 > 0:42:41and cooking the food I know they will love.
0:42:41 > 0:42:45These are meals too delicious not to share.
0:42:50 > 0:42:53You can find all the recipes from the series on...
0:42:59 > 0:43:01Every now and again, you have to...
0:43:01 > 0:43:02- Oof!- ..go for a body shot!
0:43:04 > 0:43:05HE COUGHS
0:43:07 > 0:43:09Can I take this ridiculous stuff off now?!