0:00:02 > 0:00:05'The heart of my home is the kitchen.
0:00:06 > 0:00:10'And it's here that I love to cook delicious meals
0:00:10 > 0:00:12'for my nearest and dearest.'
0:00:12 > 0:00:14LAUGHTER
0:00:16 > 0:00:20'There's no better way to celebrate everything good in life
0:00:20 > 0:00:25'than sharing some great food with the people you love.
0:00:27 > 0:00:32'These are the dishes I cook when I want to bring people together.'
0:00:32 > 0:00:34These are my Home Comforts.
0:00:41 > 0:00:45# How sweet it is to be loved by you... #
0:00:45 > 0:00:47'When you need to create quick and tasty meals,
0:00:47 > 0:00:50'but you don't have time to get to the shops,
0:00:50 > 0:00:53'a well-stocked store cupboard is a cook's best friend.'
0:00:55 > 0:00:58I often love having a good rummage around in the larder.
0:00:58 > 0:01:01And you find jars you didn't even know that were there.
0:01:01 > 0:01:03And it's ingredients such as this that you can use
0:01:03 > 0:01:06to create amazing dishes in no time at all.
0:01:06 > 0:01:10'So today, I'm making a delicious long-life orange cake.'
0:01:14 > 0:01:16I know what you're thinking.
0:01:16 > 0:01:19"He's gone mad, he's finally lost it. He's not using butter anymore".
0:01:19 > 0:01:22'I make a salt-wrapped present for the dining table.'
0:01:22 > 0:01:25It's almost a sort of foodie version of pass the parcel.
0:01:27 > 0:01:28'And my good friend Cyrus Todiwala
0:01:28 > 0:01:30'turns four store cupboard spices
0:01:30 > 0:01:33'into an explosive Indian feast.'
0:01:33 > 0:01:37All I can describe it as is like a pinball machine in your mouth.
0:01:37 > 0:01:39The flavours going, bang-bang-bang-bang!
0:01:39 > 0:01:41That is the best curry I've ever tasted.
0:01:43 > 0:01:46'But first up, a dish inspired by one of my trips to Spain.
0:01:46 > 0:01:49'I'm going to transform some forgotten cans of beans
0:01:49 > 0:01:51'from the back of the cupboard
0:01:51 > 0:01:53'into a pot of smoky and warming soup
0:01:53 > 0:01:56'that's bursting with Spanish flavour.
0:01:56 > 0:01:59'It's my hearty chicken and chorizo broth.'
0:02:00 > 0:02:03You know the scenario, you come back from work, you're wondering what to cook.
0:02:03 > 0:02:06The best way I find is by looking at the larder
0:02:06 > 0:02:07and raiding this area here.
0:02:07 > 0:02:10And I'm going to create a wonderful little soup
0:02:10 > 0:02:13using a few chicken thighs, a bit of chorizo,
0:02:13 > 0:02:15some tinned beans, a touch of paprika.
0:02:15 > 0:02:18This is a great soup you can make with any type of beans or lentils,
0:02:18 > 0:02:21especially ones that come out of a tin.
0:02:21 > 0:02:24But what you first of all have to do is drain these off.
0:02:24 > 0:02:26Now, these are flageolet beans
0:02:26 > 0:02:29and they've got, like, this sugary syrup that comes with them.
0:02:29 > 0:02:32What you have to do is wash that off.
0:02:32 > 0:02:34Because you don't want that in your soup.
0:02:34 > 0:02:36'Rinse the beans and leave them to drain.
0:02:36 > 0:02:39'Now I'm going to add some olive oil to the pan,
0:02:39 > 0:02:42'heat gently and throw in some chopped onion to soften.'
0:02:43 > 0:02:45Now, I always find in quick dishes,
0:02:45 > 0:02:47you want something that really packs a punch.
0:02:47 > 0:02:49And you get that buy grabbing things like cumin,
0:02:49 > 0:02:51turmeric, a little bit of chilli.
0:02:51 > 0:02:54Anything that really kick-starts this dish is ideal.
0:02:54 > 0:02:58Got some smoked paprika here. But you can get the sweet or the hot,
0:02:58 > 0:03:00it's entirely up to you which one you want to use.
0:03:00 > 0:03:04But a little dash of this in a soup really brings it to life.
0:03:04 > 0:03:07And that, combined with this stuff, chorizo.
0:03:07 > 0:03:09This is chorizo picante.
0:03:09 > 0:03:12This is what you need to look for, which is the spicy chorizo.
0:03:12 > 0:03:14It's full of paprika.
0:03:14 > 0:03:17So we're going to just chop this up into small pieces.
0:03:17 > 0:03:19I'm making a big pot of soup here.
0:03:19 > 0:03:24So much flavour comes out of chorizo, so a little bit goes a long way.
0:03:24 > 0:03:27I just throw the chorizo in. I've got some chicken thighs here.
0:03:27 > 0:03:29You can use a little bit of leftover chicken.
0:03:29 > 0:03:32And we can just chop this up into small pieces, as well.
0:03:32 > 0:03:34You want it all to cook in real time.
0:03:34 > 0:03:37You could use a bit of leftover chicken, whatever you've got.
0:03:38 > 0:03:41'Fry the chopped chicken and chorizo for two minutes
0:03:41 > 0:03:43'before adding the smoked paprika.'
0:03:45 > 0:03:47Now, I love garlic with this.
0:03:47 > 0:03:50Now, the key to this is adding the garlic at this stage.
0:03:50 > 0:03:52It's quite easy to catch garlic on the bottom of the pan.
0:03:52 > 0:03:56It can burn. You'll end up with it being a bit bitter.
0:03:56 > 0:03:59So by adding it at this stage, it'll prevent that.
0:03:59 > 0:04:03You don't have to use just spices, as well. You can use dried herbs.
0:04:03 > 0:04:05Things like rosemary, thyme, sage.
0:04:05 > 0:04:08All those sort of things really pack a punch.
0:04:08 > 0:04:11That's exactly what you want for this. Tons and tons of flavour.
0:04:11 > 0:04:14I've got some rosemary. It's a fantastic herb, this.
0:04:14 > 0:04:17One that goes brilliantly with flageolet beans and chicken.
0:04:17 > 0:04:19And again, just throw it in the pot.
0:04:19 > 0:04:22Doing stuff like this brings back memories of sort of
0:04:22 > 0:04:2315 years of Ready Steady Cook.
0:04:23 > 0:04:27It's quite funny that you can create amazing dishes
0:04:27 > 0:04:29just very, very quickly.
0:04:30 > 0:04:31Then we've got our flageolet beans.
0:04:33 > 0:04:35It's the essence of one-pot cooking, really.
0:04:35 > 0:04:38Simple, quick, full-of-flavour food.
0:04:38 > 0:04:40We're almost done.
0:04:41 > 0:04:44'Just add some chicken stock, double cream and butter
0:04:44 > 0:04:46'and give the broth a stir.'
0:04:46 > 0:04:49We're going to cook this for no more than about five minutes now.
0:04:49 > 0:04:51The chicken's nicely cooked, the beans are ready, anyway.
0:04:51 > 0:04:54Bring this to the boil. And while that's cooking,
0:04:54 > 0:04:58I can get on and do a little garnish for this chargrilled sourdough.
0:04:58 > 0:05:01'Take some slices of the bread and drizzle it with olive oil
0:05:01 > 0:05:05'before toasting on the griddle on each side until charred.'
0:05:09 > 0:05:12Now, just to finish this, plenty of chopped parsley.
0:05:12 > 0:05:15And to serve it, stick it in a pot. Done!
0:05:16 > 0:05:19Look at that. The colour that you get from the chorizo,
0:05:19 > 0:05:21together with the smoked paprika,
0:05:21 > 0:05:24just turns that ever so slightly orange,
0:05:24 > 0:05:26like butternut squash soup.
0:05:26 > 0:05:28I can't wait for this. You just get a good dollop.
0:05:31 > 0:05:34And serve it with proper chunks of bread. None of that crouton stuff.
0:05:34 > 0:05:36Chunks.
0:05:36 > 0:05:38Look at that! It's a pot of loveliness!
0:05:43 > 0:05:45It's so delicious.
0:05:45 > 0:05:47Just goes to prove, next time you come in from work,
0:05:47 > 0:05:50just hunt in the larder, right at the back.
0:05:50 > 0:05:53You'll find some good stuff if you look hard enough.
0:05:55 > 0:05:57Rich, flavoursome and, oh, so filling,
0:05:57 > 0:06:00I can guarantee that this soup will become a family favourite
0:06:00 > 0:06:04and you'll never leave a tin of beans gathering dust again.
0:06:07 > 0:06:11The store cupboard staple we reach for most is this stuff.
0:06:13 > 0:06:16And up in Scotland, business partners Chris Watt and Annette Muir
0:06:16 > 0:06:18are harnessing the elements
0:06:18 > 0:06:20to make a rather special variety.
0:06:23 > 0:06:26The Isle of Skye is more famous for mist than sunshine,
0:06:26 > 0:06:31but it's solar power that helps transform seawater into sea salt.
0:06:31 > 0:06:35Now, I'm no scientist, so I'm going to leave it to Chris to explain.
0:06:37 > 0:06:40We pump in about 2,000 litres of seawater.
0:06:40 > 0:06:44The sun's rays heat the inside of the polytunnel
0:06:44 > 0:06:46and the seawater begins to evaporate.
0:06:47 > 0:06:50We let the wind blow through the tunnels to remove the moisture
0:06:50 > 0:06:52and allow fresh air in.
0:06:52 > 0:06:55And then we're left with a bed of crystals on the pond floor
0:06:55 > 0:06:56and we sweep them up.
0:06:56 > 0:07:01Each harvest will be probably about 70-80 kilograms.
0:07:01 > 0:07:03And that's exactly how it works.
0:07:03 > 0:07:08Depending on the season, it can take between nine days and three weeks
0:07:08 > 0:07:12for the water to evaporate and leave the sea salt crystals behind.
0:07:12 > 0:07:16But Chris and Annette are happy to harvest small quantities slowly,
0:07:16 > 0:07:19because their method has other advantages.
0:07:19 > 0:07:22Our environment is very important to both of us,
0:07:22 > 0:07:26so the whole idea of doing solar evaporation
0:07:26 > 0:07:28with no power on site at all
0:07:28 > 0:07:30is actually very important to us.
0:07:30 > 0:07:33We live in an absolutely beautiful place
0:07:33 > 0:07:35and we wanted to have a business
0:07:35 > 0:07:37that will enable us to make a living,
0:07:37 > 0:07:41but, at the same time, wouldn't damage the beautiful environment.
0:07:41 > 0:07:44And luckily, their main ingredient can be collected easily
0:07:44 > 0:07:48and with no impact on the precious ecosystem.
0:07:48 > 0:07:50So we place the hose off the edge here
0:07:50 > 0:07:54and down as deep as we can get, where the water's less turbulent.
0:07:54 > 0:07:56The cleanliness is important
0:07:56 > 0:07:58because even though we filter the water going in,
0:07:58 > 0:08:00it's the quality of the water coming out
0:08:00 > 0:08:03that determines the quality of the salt that we can produce.
0:08:10 > 0:08:13Most commercial table salt is heavily refined,
0:08:13 > 0:08:18stripping the salt of other natural minerals, which affects its flavour.
0:08:18 > 0:08:21Drying the salt slowly helps to preserve them.
0:08:21 > 0:08:23A lot of people do ask if our salt's different.
0:08:23 > 0:08:26It's salt salt. It's sodium chloride.
0:08:26 > 0:08:28But, actually, where we get it from,
0:08:28 > 0:08:30our water is pristine up here
0:08:30 > 0:08:36and there's about 60 other trace elements in the water.
0:08:36 > 0:08:38And these all add to the flavour.
0:08:38 > 0:08:40And it does have a different taste.
0:08:40 > 0:08:45When you have a salt, say, on an egg or a tomato, for instance,
0:08:45 > 0:08:47and you just add an ordinary table salt,
0:08:47 > 0:08:49there's a sort of bitter aftertaste that you get.
0:08:49 > 0:08:52With a salt like this, you get the salt flavour
0:08:52 > 0:08:53but not the bitter aftertaste,
0:08:53 > 0:08:56so it's a much more pleasant experience when you're eating it.
0:08:57 > 0:09:02When the water has evaporated, the remaining crystals vary in size.
0:09:03 > 0:09:07After drying, they need to be separated into two different grades.
0:09:07 > 0:09:10Small for the table and large for the salt-grinders.
0:09:12 > 0:09:16Very simple process, very good exercise for us.
0:09:16 > 0:09:18Using a large sieve,
0:09:18 > 0:09:23literally just...shake it about for a bit.
0:09:23 > 0:09:27And that separates the crystals into the two grades.
0:09:27 > 0:09:29We've got a finer grade
0:09:29 > 0:09:31and we've got larger crystals.
0:09:35 > 0:09:37The partners then pack their award-winning salt
0:09:37 > 0:09:41and send it off to a growing number of enthusiastic customers.
0:09:42 > 0:09:44The awards are great
0:09:44 > 0:09:46because they're a vindication, really, of what you're doing.
0:09:46 > 0:09:49I mean, the Great Taste Award is a blind tasting.
0:09:49 > 0:09:53So they're simply taking the product on a plate and tasting it.
0:09:53 > 0:09:55So to get a Great Taste Award for a salt
0:09:55 > 0:09:57made in the way that we're making it
0:09:57 > 0:09:59really gives us a lot of confidence about what we're doing.
0:10:01 > 0:10:04But the best judges are always friends and family.
0:10:04 > 0:10:08Today, Chris has invited a group of them to his eco-home.
0:10:08 > 0:10:10This is a pot-luck party,
0:10:10 > 0:10:14and their salt is a vital ingredient in all the dishes.
0:10:14 > 0:10:17It just seems to lift everything. It's very bright and zingy.
0:10:17 > 0:10:20I love it. It's great. I'm really proud of them.
0:10:20 > 0:10:23Brings out the flavour more. The salmon is amazing.
0:10:23 > 0:10:26Really, really enjoying the salmon. It's beautiful.
0:10:26 > 0:10:29I think the coarser salt is quite nice
0:10:29 > 0:10:32because you can make it crunchy and more tasty.
0:10:32 > 0:10:34It's what we actually make the salt for.
0:10:34 > 0:10:38- HE LAUGHS - For people to use and enjoy using it.
0:10:38 > 0:10:41You can do more with it than you can with a cheaper alternative.
0:10:41 > 0:10:44- HE LAUGHS - If that's not a cheeky thing to say.
0:10:45 > 0:10:47It sounds as if this is one store cupboard staple
0:10:47 > 0:10:50that is worth its salt.
0:10:56 > 0:10:57'When it comes to cooking with salt,
0:10:57 > 0:11:00'you don't always have to stick to a pinch.
0:11:00 > 0:11:03'I'm baking a fish in handfuls of the stuff.
0:11:03 > 0:11:05'Seasoned with lemon and basil,
0:11:05 > 0:11:08'this fragrant fish supper is the perfect meal
0:11:08 > 0:11:11'to break open and share at the table.
0:11:11 > 0:11:13'It's my salt-baked sea bass.'
0:11:14 > 0:11:17The whole basis of this is on good-quality salt
0:11:17 > 0:11:18and a bit of egg white.
0:11:18 > 0:11:21So about four egg whites for this.
0:11:21 > 0:11:24And then what you need to do with the egg whites
0:11:24 > 0:11:26is just gently break them down.
0:11:27 > 0:11:31So give them a quick whisk for about a minute or two.
0:11:33 > 0:11:35'Once you've lightly whisked your eggs,
0:11:35 > 0:11:38'you can add different flavourings.
0:11:38 > 0:11:41'I'm going to use lemon zest and some basil.'
0:11:41 > 0:11:44Now, the fish that I'm using is really special.
0:11:44 > 0:11:46Line-caught sea bass.
0:11:46 > 0:11:48Now, I say line-caught because, predominantly,
0:11:48 > 0:11:50a lot of the sea bass that you buy in the supermarket now,
0:11:50 > 0:11:52particularly the smaller ones,
0:11:52 > 0:11:55about a pound in sort of size, are farmed bass.
0:11:55 > 0:11:58They taste nothing, believe me, like these.
0:11:58 > 0:12:00This is a line-caught sea bass.
0:12:00 > 0:12:03Beautiful piece of fish. Gorgeous thing.
0:12:03 > 0:12:05Just a wonderful fish to cook with
0:12:05 > 0:12:08and one that you don't want to chop up, you don't want to hack to bits,
0:12:08 > 0:12:11you don't even want to fillet it. It's best kept on the bone.
0:12:11 > 0:12:15And when you cook it on the bone, you end up with a lovely moist flavour.
0:12:15 > 0:12:19To add a little bit of flavour to this, we can take some lemon.
0:12:21 > 0:12:24Just put a few pieces of lemon inside the little cavity there.
0:12:24 > 0:12:26Maybe a touch of fresh basil.
0:12:26 > 0:12:29Just the lemon and the basil, that's all we need.
0:12:29 > 0:12:31Now, there's no need to season this
0:12:31 > 0:12:35because the base of this recipe is all salt.
0:12:35 > 0:12:38The idea of this is that it's baked in a salt crust.
0:12:38 > 0:12:41So you want a decent amount.
0:12:41 > 0:12:44We mix that together with the egg whites.
0:12:44 > 0:12:47Now, what the egg whites will do is create a lovely crust as it cooks
0:12:47 > 0:12:51and hold in all that beautiful flavour with the sea bass.
0:12:51 > 0:12:53And it almost steams at the same time.
0:12:53 > 0:12:55It's really quite an unique way of cooking.
0:12:57 > 0:13:01'Now line a tray with baking parchment.
0:13:01 > 0:13:03'Place a third of the salt mixture on the top
0:13:03 > 0:13:05'and shape it to the size of your fish.'
0:13:07 > 0:13:10Where I first came across this was in Italy.
0:13:10 > 0:13:12There was about six of us at the restaurant table
0:13:12 > 0:13:16and the chef came along and dumped the fish in the middle of the table,
0:13:16 > 0:13:19got a rolling pin, whacked the top of the salt off
0:13:19 > 0:13:21and everybody just dived into it.
0:13:21 > 0:13:24And it was one of the dishes you just kept picking off it, as well.
0:13:24 > 0:13:25Wonderful!
0:13:25 > 0:13:29'Use the rest of the flavoured salt to completely cover the fish.
0:13:29 > 0:13:33'Then put in a pre-heated oven for between 25 and 30 minutes.'
0:13:33 > 0:13:36Now, there are so many different garnishes that you can do with this,
0:13:36 > 0:13:39but one of my favourite is using these.
0:13:39 > 0:13:41Artichokes from the larder.
0:13:41 > 0:13:45It's just artichokes that have been chargrilled in oil.
0:13:45 > 0:13:47Because these are just amazing.
0:13:50 > 0:13:53It's kind of one of the ingredients that I buy spur of the moment
0:13:53 > 0:13:54and stick it in the cupboard
0:13:54 > 0:13:57and kind of forget the fact that they're even there.
0:13:57 > 0:13:59But these are delicious.
0:13:59 > 0:14:01But one thing you need to buy is the ones in oil.
0:14:01 > 0:14:03And they don't taste as good if they're in brine.
0:14:03 > 0:14:05And I'm going to serve this
0:14:05 > 0:14:09with just some leftover potatoes and a bit of bacon.
0:14:11 > 0:14:14'First, chop the bacon into lardons and fry in a little oil
0:14:14 > 0:14:17'for three to four minutes until they're golden brown.
0:14:19 > 0:14:22'Then I'm adding the leftover potatoes to the pan,
0:14:22 > 0:14:24'frying them until they're crisp around the edges,
0:14:24 > 0:14:26'then add these to the bowl, as well.'
0:14:28 > 0:14:30This is kind of like a warm salad.
0:14:30 > 0:14:34And what I love in salad is just a touch of raw red onion.
0:14:34 > 0:14:36But it needs to be sliced nice and thin.
0:14:38 > 0:14:41Sprinkle that in, as well.
0:14:41 > 0:14:43The artichokes can go in, in the oil, as well,
0:14:43 > 0:14:46because this is just pure olive oil.
0:14:46 > 0:14:51A little bit more lemon zest. Some lemon juice.
0:14:51 > 0:14:53You've got plenty of oil from the artichokes there,
0:14:53 > 0:14:55and just some ripped-up basil leaves.
0:14:57 > 0:14:59Nice bit of black pepper.
0:14:59 > 0:15:02Now, go easy on the salt, of course,
0:15:02 > 0:15:05because not only have you got your bacon in there,
0:15:05 > 0:15:06you've also got plenty in the oven.
0:15:06 > 0:15:10It's just a wonderful little fresh salad, this.
0:15:10 > 0:15:13And those artichokes make all the difference.
0:15:13 > 0:15:14'Time to check on the fish.
0:15:14 > 0:15:18'And I've got a nifty way of finding out if it's ready.'
0:15:18 > 0:15:20Now, depending on the size of the fish
0:15:20 > 0:15:22depends how long you bake it in the oven.
0:15:22 > 0:15:26Small little farmed sea bass, no more than about 15 to 20 minutes.
0:15:26 > 0:15:28Larger fish like this, about 30 minutes.
0:15:28 > 0:15:31But there is only one way to find out whether it's cooked.
0:15:31 > 0:15:34And that's to get a carving fork and just quickly,
0:15:34 > 0:15:36straight in through everything,
0:15:36 > 0:15:38hold it in there for a second, lift it out.
0:15:41 > 0:15:42If it's hot, it's cooked.
0:15:42 > 0:15:45If it burns your lip, it's overcooked.
0:15:45 > 0:15:47If it's cold, five more minutes.
0:15:47 > 0:15:49And then I think the key to this fish, really,
0:15:49 > 0:15:52is you just serve it as a whole piece
0:15:52 > 0:15:55and let everybody sort of wonder what on earth you've cooked.
0:15:55 > 0:15:57But when you take it to the table,
0:15:57 > 0:16:00you just crack around the edge, the salt.
0:16:02 > 0:16:06And it's almost a sort of foodie version of pass the parcel.
0:16:06 > 0:16:08And then when you lift it off
0:16:08 > 0:16:10and peel the skin off this...
0:16:12 > 0:16:14..you can see how moist the fish is.
0:16:14 > 0:16:16It's just a fantastic way to cook it.
0:16:18 > 0:16:19And a real chef's favourite.
0:16:19 > 0:16:24You can see straightaway how moist it is inside.
0:16:26 > 0:16:31Now, for me, sea bass is one of the kings of the sea in terms of flavour.
0:16:31 > 0:16:33You want to treat it just nice and gently.
0:16:33 > 0:16:36And this is the perfect way to cook it for a dinner party,
0:16:36 > 0:16:38or just for dinner at home.
0:16:38 > 0:16:40And don't forget, it just uses one ingredient
0:16:40 > 0:16:43that we all have in our larder - salt.
0:16:43 > 0:16:46But not all salt is the same.
0:16:46 > 0:16:49This is a stylish, Italian fish supper.
0:16:49 > 0:16:52Fragrant, delicate sea bass baked in Scottish salt.
0:16:52 > 0:16:57And a warm potato salad packed with artichokes from the pantry.
0:16:57 > 0:17:00See? The world really is your larder.
0:17:01 > 0:17:03As store-cupboard essentials go,
0:17:03 > 0:17:05oil is definitely one of the most versatile.
0:17:07 > 0:17:09'You can fry with it, drizzle it on a salad,
0:17:09 > 0:17:11'or just add it to a chunky soup.'
0:17:14 > 0:17:18In the tiny village of Thixendale, just 12 miles from where I grew up,
0:17:18 > 0:17:21Jennie and Adam Palmer make a natural cold-pressed oil
0:17:21 > 0:17:25that's giving the world's best producers a run for their money.
0:17:25 > 0:17:28Well, it would, wouldn't it? It's from Yorkshire.
0:17:28 > 0:17:30BIRDSONG
0:17:33 > 0:17:36So early summer, up here on the picturesque Yorkshire Wolds,
0:17:36 > 0:17:38the fields are all yellow.
0:17:38 > 0:17:42Wherever you go, you see them out the train window, the car window.
0:17:42 > 0:17:44And this is the rapeseed plant.
0:17:46 > 0:17:49The farm's been in our family since about 1945.
0:17:49 > 0:17:53It was my grandfather's farm before I came here.
0:17:53 > 0:17:55I grew up a lot on it, as well.
0:17:55 > 0:17:57We used to come up here at weekends and holidays
0:17:57 > 0:18:00and we seemed to spend every possible time that I could up here on the farm.
0:18:00 > 0:18:02So it was kind of a natural progression
0:18:02 > 0:18:05for me to be able to take on the tenancy of the farm back in 2000
0:18:05 > 0:18:08when he passed away, and, yeah, we're still here now.
0:18:11 > 0:18:13A few years ago, Adam began to explore
0:18:13 > 0:18:16ways of making more from his rapeseed crop.
0:18:16 > 0:18:20Initially, we had the idea that it would be a wonderful thing
0:18:20 > 0:18:21to be able to make our own fuel.
0:18:21 > 0:18:25I remember sitting one night reading through the quality of the oil
0:18:25 > 0:18:27and that sort of thing and thinking,
0:18:27 > 0:18:30"Actually, we're completely wasting this absolutely fantastic oil.
0:18:30 > 0:18:34"We really need to change how we're thinking about this and put it into food."
0:18:35 > 0:18:38Rapeseed oil has a very high smoke point,
0:18:38 > 0:18:40making it great for cooking.
0:18:40 > 0:18:41And it's good for you, too.
0:18:41 > 0:18:46It has the lowest saturated fat content of any edible oil.
0:18:46 > 0:18:48And to preserve the delicate flavours,
0:18:48 > 0:18:51Adam avoids using heat to extract it.
0:18:51 > 0:18:54Because we cold-press, we get this fantastically-flavoured oil
0:18:54 > 0:18:56that is not available through
0:18:56 > 0:18:59a mass-produced technique of extraction.
0:18:59 > 0:19:02The oil itself has a fantastic nutty flavour.
0:19:02 > 0:19:04It has a really nice texture
0:19:04 > 0:19:06and a fantastically golden colour, as well,
0:19:06 > 0:19:10which really does add to what you can do with this oil.
0:19:10 > 0:19:12It makes it really, really versatile.
0:19:14 > 0:19:16Although Adam takes care of the crop,
0:19:16 > 0:19:19Jennie is the creative brain behind the operation,
0:19:19 > 0:19:22using her culinary skills to develop
0:19:22 > 0:19:24a range of award-winning oil-based products.
0:19:26 > 0:19:29When the oil arrives over with me, my job
0:19:29 > 0:19:33is to have a play around and see what flavours we can come up with.
0:19:33 > 0:19:36What we're going to do today is we're just developing
0:19:36 > 0:19:39a chorizo-inspired bread dipper.
0:19:39 > 0:19:42So, Charlie, you're going to be my chief grinder, aren't you?
0:19:42 > 0:19:45So I'm going to just measure you some spices in here.
0:19:45 > 0:19:47We have some fennel seeds going in,
0:19:47 > 0:19:49some cumin seeds going in, as well.
0:19:49 > 0:19:53Give those a really good squeeze for me.
0:19:53 > 0:19:55Can you do that? Do you think you can manage?
0:19:58 > 0:20:01I'm going to add some salt, put a little bit of pepper in.
0:20:01 > 0:20:04Now, also, some smoked paprika,
0:20:04 > 0:20:08which is one of the main ingredients in chorizo sausage.
0:20:09 > 0:20:12Charlie has definitely got the hang of that pestle and mortar,
0:20:12 > 0:20:15but dad Adam is out playing with the big boys' toys.
0:20:17 > 0:20:21Just behind me, you'll see two of our pressing machines,
0:20:21 > 0:20:24which are gently just extracting the oil out of the seed.
0:20:26 > 0:20:28We don't harvest the yellow flower,
0:20:28 > 0:20:30which is a common misconception that many people have.
0:20:30 > 0:20:33What we actually have is the black seeds from the plant,
0:20:33 > 0:20:36which are formed in these little pods.
0:20:36 > 0:20:38I've got some of the seeds here. So these are the, um...
0:20:38 > 0:20:41These are the little black seeds that we crush.
0:20:41 > 0:20:45We only extract 30-33% of this because we're cold-crushing.
0:20:45 > 0:20:47Everything that's left, we put it into a cattle feed
0:20:47 > 0:20:49and that extra oil that we leave in there
0:20:49 > 0:20:51gives them nice big energy, gives their coats a nice shine.
0:20:51 > 0:20:54COW LOWS
0:20:54 > 0:20:56After the oil is extracted,
0:20:56 > 0:21:01it goes through an organic filtering process before being bottled up.
0:21:01 > 0:21:04Then it's over to Jennie, who adds the flavours.
0:21:05 > 0:21:08So we've got all of our dried ingredients in there.
0:21:08 > 0:21:10Quite a lot of chilli, as well, for us.
0:21:10 > 0:21:13We might end up making it a bit milder, but we like it spicy.
0:21:13 > 0:21:17And to that, we're going to add two final ingredients.
0:21:17 > 0:21:19Our oak-smoked rapeseed oil
0:21:19 > 0:21:23that we send off to a local smokehouse who oak-smokes it,
0:21:23 > 0:21:27so you get a really beautiful, oaky, full flavour.
0:21:28 > 0:21:31And I'm also going to add some of our garlic oil
0:21:31 > 0:21:34to get a really rich garlicky flavour.
0:21:34 > 0:21:38And that will be what finishes the product off.
0:21:38 > 0:21:40It will take... Over the next couple of weeks,
0:21:40 > 0:21:42that flavour will get richer and richer.
0:21:42 > 0:21:45This is one here that we made a few weeks ago.
0:21:45 > 0:21:47So that's fully infused in flavour.
0:21:47 > 0:21:51You can see it's that really, really bright chilli, paprika colour.
0:21:51 > 0:21:53We're going to brush the oil on to some French bread
0:21:53 > 0:21:57and toast it so you get a really lovely dipping bread to use.
0:21:57 > 0:21:59- And Charlie's going to help me, aren't you?- Yeah!
0:22:03 > 0:22:05We're very much a family business.
0:22:05 > 0:22:08The journey has been a lot of fun getting to where we are.
0:22:08 > 0:22:11It was absolutely the right decision
0:22:11 > 0:22:14to go into food production rather than fuel production.
0:22:14 > 0:22:17More and more people are getting on to using rapeseed oil
0:22:17 > 0:22:19and there's still a massive way for this industry to go.
0:22:19 > 0:22:21It's a fantastic ingredient,
0:22:21 > 0:22:23it's a great British alternative.
0:22:23 > 0:22:25Do you like this one we've just made, Charlie?
0:22:25 > 0:22:28Um...it wasn't as spicy as I thought.
0:22:28 > 0:22:31We do have quite a few plans in the bag, but, um...yeah,
0:22:31 > 0:22:34I'm going to have to say it's slightly under my hat for the moment.
0:22:38 > 0:22:39Now, this has to be one of
0:22:39 > 0:22:42the great British success stories in terms of ingredients.
0:22:42 > 0:22:45And it is fantastic to be able to cook with,
0:22:45 > 0:22:46but also brilliant in desserts.
0:22:48 > 0:22:52'It's my delicious moist orange and rapeseed oil cake.
0:22:52 > 0:22:54'Made from store-cupboard ingredients,
0:22:54 > 0:22:56'it's a great way to use up any oranges
0:22:56 > 0:22:59'left lying around in a fruit bowl.
0:22:59 > 0:23:03'Topped with thick cream-cheese frosting and homemade candied peel.'
0:23:04 > 0:23:07Now, this is an orange cake using rapeseed oil
0:23:07 > 0:23:08instead of butter or margarine.
0:23:08 > 0:23:12It's a fantastic way to incorporate lovely moisture into a cake.
0:23:12 > 0:23:15So the first thing you need is ideally, seedless oranges, really.
0:23:15 > 0:23:20And what we're going to do is just take the zest off the oranges first
0:23:20 > 0:23:22for all that lovely flavour.
0:23:22 > 0:23:24Remove it from the three oranges.
0:23:24 > 0:23:29Take all this lovely mixture, pop it into your machine.
0:23:29 > 0:23:32And then to create our cake, it's really a standard mixture
0:23:32 > 0:23:34of a combination of whole eggs and sugar.
0:23:36 > 0:23:38'To the orange zest, add four eggs
0:23:38 > 0:23:42'and 250 grams of caster sugar and mix well.
0:23:44 > 0:23:47'While all that whisks away, you can get on with the dry ingredients.'
0:23:47 > 0:23:51Now, what I love about this cake, it utilises things like this.
0:23:51 > 0:23:55Ground almonds or ground hazelnuts that you have in your larder.
0:23:55 > 0:23:58And for this, we use a combination of flour and almonds.
0:23:58 > 0:24:01125 grams of each.
0:24:01 > 0:24:03Then obviously, we need our cake to rise.
0:24:03 > 0:24:07Because it's quite liquid, because of the oil and the orange in here,
0:24:07 > 0:24:09just to help it along a bit, I like to whack in
0:24:09 > 0:24:11just a touch of baking powder.
0:24:13 > 0:24:14Just give it a quick mix.
0:24:17 > 0:24:19Now, this mixture looks pretty good to me.
0:24:19 > 0:24:22It's nice and light, it changes colour.
0:24:22 > 0:24:24It almost goes white the more you mix it.
0:24:26 > 0:24:29'Now, remove the peel from the oranges, chop the flesh
0:24:29 > 0:24:32'and place into a saucepan with 100mls of rapeseed oil.'
0:24:34 > 0:24:37I know what you're thinking, "He's gone mad, he's finally lost it.
0:24:37 > 0:24:40"That's it, he's not using butter any more."
0:24:40 > 0:24:43There is a nice little bit of icing on the top, of course.
0:24:43 > 0:24:46What you need to do is just blitz it into a nice puree.
0:24:47 > 0:24:50'Once it's pureed, coat a baking tin with oil
0:24:50 > 0:24:52'and a light dusting of flour.
0:24:52 > 0:24:55'Then mix the wet and dry ingredients together.'
0:24:55 > 0:25:00What you do is add half the orange and all the flour.
0:25:00 > 0:25:01And then gradually mix this in.
0:25:01 > 0:25:04In between your fingers, creating this light mixture,
0:25:04 > 0:25:09because you've got a fair bit of liquid in there with the oranges.
0:25:09 > 0:25:11Now, the great thing about this cake, as well,
0:25:11 > 0:25:15is because it's moist and liquid when it goes in,
0:25:15 > 0:25:18it's nice and moist once it comes out of the oven.
0:25:19 > 0:25:22'Pour the mixture straight into the cake tin
0:25:22 > 0:25:24'and bake in the oven for one hour.'
0:25:28 > 0:25:30I'm going to serve this with some candied oranges.
0:25:30 > 0:25:34And for that, you need to peel the oranges with a peeler.
0:25:34 > 0:25:37That's so simple to do at home rather than just buy them.
0:25:37 > 0:25:40And you can do this while your cake's cooking in the oven.
0:25:42 > 0:25:46'When you peel both oranges, cut the zest into thin strips
0:25:46 > 0:25:49'and place them in a pan with water and caster sugar.
0:25:49 > 0:25:52'Bring to the boil and gently simmer for eight to ten minutes.'
0:25:54 > 0:25:57Now, while they're boiling away nicely, we can make our frosting.
0:25:58 > 0:26:02For that, you need cream cheese, creme fraiche and sugar
0:26:02 > 0:26:04in roughly equal quantities.
0:26:04 > 0:26:06Too many times, you use caster sugar, which is fine,
0:26:06 > 0:26:08but when you make a mixture like this, you want it nice and smooth.
0:26:08 > 0:26:11You don't want to taste the grains of sugar in this frosting.
0:26:11 > 0:26:14And for that, I use icing sugar.
0:26:14 > 0:26:17'Simply whisk the cream cheese, creme fraiche
0:26:17 > 0:26:19'and icing sugar together in a bowl
0:26:19 > 0:26:21'until it's smooth and thickened.
0:26:21 > 0:26:23'Then put it in the fridge until it's needed.
0:26:25 > 0:26:28'Next, strain the orange peel through a sieve over a bowl,
0:26:28 > 0:26:30'then toss the peel in caster sugar,
0:26:30 > 0:26:33'making sure all the strands are covered.'
0:26:33 > 0:26:36Now, what I love about this, it reminds me of things like angelica.
0:26:36 > 0:26:40That and sort of purple violets that my granny used to put on cakes.
0:26:43 > 0:26:44And it's so quick!
0:26:45 > 0:26:47'The cake has had its hour in the oven
0:26:47 > 0:26:51'and has been cooling on a wire rack, ready for the decoration.'
0:26:53 > 0:26:57A cake wouldn't be a cake without a decent topping.
0:26:57 > 0:27:00Don't need to do anything fancy with this.
0:27:00 > 0:27:04For me, it's just how Auntie did it, dolloped on.
0:27:04 > 0:27:09And I like to use a combination of these lovely bits of orange zest
0:27:09 > 0:27:11together with some walnuts.
0:27:11 > 0:27:14Again, any nuts that you've got, really, in the larder.
0:27:14 > 0:27:17Hazelnuts, almonds will work really well with this.
0:27:17 > 0:27:21And then not forgetting you've got these amazing bits of orange zest.
0:27:24 > 0:27:26I love cakes like this.
0:27:26 > 0:27:29It's nothing fancy, it's just using great ingredients
0:27:29 > 0:27:31that you have to hand in your larder.
0:27:31 > 0:27:36And it goes to show that you can create something out of anything.
0:27:36 > 0:27:40If you wanted to, you can actually grab some quite whacky ingredients.
0:27:40 > 0:27:42This is a bit of Greek basil.
0:27:42 > 0:27:44Tastes like a little bit of pistachio nuts, as well.
0:27:44 > 0:27:49It transforms it into something else that you could do for a dinner party.
0:27:49 > 0:27:51Oh-ho-ho-ho-ho!
0:27:52 > 0:27:55Look at that! That oil keeps it lovely and moist.
0:27:59 > 0:28:02The texture of it, as well, is exactly what you want.
0:28:02 > 0:28:05And the great thing about making a cake like this,
0:28:05 > 0:28:08it'll last twice as long as a conventional cake
0:28:08 > 0:28:10made with butter.
0:28:11 > 0:28:13Which in this house, is about two hours.
0:28:14 > 0:28:16And when your family and friends get a taste,
0:28:16 > 0:28:19you're sure to be left with empty plates.
0:28:19 > 0:28:22Super, moist and citrus-scented,
0:28:22 > 0:28:26this is one cake that definitely warrants an extra slice.
0:28:29 > 0:28:33A well-stocked larder certainly makes modern home cooking easier.
0:28:33 > 0:28:36But in Georgian England, it was vital.
0:28:36 > 0:28:39With no freezers, preserving produce was a necessity.
0:28:41 > 0:28:44At Harewood House near Leeds, food historian Ivan Day
0:28:44 > 0:28:49is discovering how the Georgians made sure their cupboards were never bare.
0:28:49 > 0:28:53Here at Harewood, there's a whole complex of storage rooms.
0:28:53 > 0:28:57There are larders for game and meat and fish,
0:28:57 > 0:28:59there are dry larders, or pantries.
0:28:59 > 0:29:02We are actually in what is called the still room,
0:29:02 > 0:29:04which was for preparing preserves.
0:29:04 > 0:29:07And it's where they distilled medicines,
0:29:07 > 0:29:09perfumes and alcoholic drinks.
0:29:11 > 0:29:14I'm going to make two store-cupboard recipes
0:29:14 > 0:29:19that could have been prepared in this room.
0:29:19 > 0:29:25One is a boozy cordial, made with spices and real gold,
0:29:25 > 0:29:28which was called Royal Usquebaugh.
0:29:28 > 0:29:35Now, the word, "usquebaugh", is the Gaelic version of aqua vitae,
0:29:35 > 0:29:38which means, the water of life.
0:29:39 > 0:29:42Ivan's own water of life is a heady cocktail
0:29:42 > 0:29:47of clear Georgian brandy mixed with dried figs and raisins...
0:29:47 > 0:29:51I'm going to do a little bit of choppity-choppity
0:29:51 > 0:29:54so that they release the fruit sugar.
0:29:54 > 0:29:57..topped off with an infusion of exotic spices.
0:29:57 > 0:30:01The first is some cinnamon.
0:30:01 > 0:30:06We're just breaking it up so it releases its flavour.
0:30:06 > 0:30:10And I'm going to put the spices on to a little muslin sheet
0:30:10 > 0:30:12to make a kind of teabag.
0:30:12 > 0:30:16The other additions to Ivan's spicy teabag are mace,
0:30:16 > 0:30:20cloves, nutmeg, liquorice and saffron.
0:30:20 > 0:30:23Not the typical ingredients for a cordial.
0:30:23 > 0:30:27Distilled cordial waters first arrived in England
0:30:27 > 0:30:29from Europe in the 15th century.
0:30:29 > 0:30:32They weren't like the sweetened fruit squashes
0:30:32 > 0:30:34we call cordials nowadays.
0:30:34 > 0:30:37They were highly alcoholic, and, in fact,
0:30:37 > 0:30:39their first use was entirely medicinal.
0:30:39 > 0:30:43Ivan's brew might taste a bit like medicine now,
0:30:43 > 0:30:46but the spices and fruit must infuse for just over a week
0:30:46 > 0:30:49before anyone can sample it.
0:30:49 > 0:30:53So this is an infusion I made about eight days ago.
0:30:53 > 0:30:56So all those flavours and the fruit sugar
0:30:56 > 0:30:59should be really well incorporated into the alcohol.
0:30:59 > 0:31:03The saffron has turned the whole potion a vivid yellow.
0:31:03 > 0:31:08Next, an unusual wine from the Canary Islands.
0:31:08 > 0:31:11And then the most bizarre ingredient of all.
0:31:11 > 0:31:13Ambergris is a waxy substance
0:31:13 > 0:31:16which is usually found floating in the sea.
0:31:16 > 0:31:20It originates in the tummies of whales.
0:31:20 > 0:31:24And when it's dissolved in alcohol, which I've done here,
0:31:24 > 0:31:28it makes this absolutely wonderful scented perfume.
0:31:30 > 0:31:35Now, the most magical ingredient of all is some gold.
0:31:37 > 0:31:40It's hard to see how drinking gold could do you much good,
0:31:40 > 0:31:42but the Georgians swore by it.
0:31:42 > 0:31:44Well, the rich ones did.
0:31:44 > 0:31:48Gold was considered to be a wonder drug,
0:31:48 > 0:31:52and was a cure-all for absolutely everything
0:31:52 > 0:31:54from apoplexy to epilepsy.
0:31:54 > 0:31:59It was even said that a draught of it could bring a person
0:31:59 > 0:32:02almost back from the verge of death.
0:32:04 > 0:32:06Pickled or preserved, I wonder?
0:32:06 > 0:32:09But not everything prepared in the still room was for drinking.
0:32:10 > 0:32:14Seasonal fruits from the garden were preserved here, too.
0:32:14 > 0:32:17And often in a very decorative fashion.
0:32:17 > 0:32:22So, for my next recipe, I'm going to make a very unusual gooseberry dish,
0:32:22 > 0:32:25which is called Gooseberries As Hops,
0:32:25 > 0:32:28which sounds very strange, but the end result
0:32:28 > 0:32:33is a beautiful little preserve made in the form of hop flowers.
0:32:38 > 0:32:41First, Ivan cuts crosses into the tops of the gooseberries,
0:32:41 > 0:32:45then painstakingly deseeds them.
0:32:45 > 0:32:48No-one makes these any more. Can you understand why?
0:32:48 > 0:32:51With much patience, three of the gooseberries
0:32:51 > 0:32:53would be nestled together to make a hop flower,
0:32:53 > 0:32:56but keeping them together could prove painful.
0:32:58 > 0:33:01In the very early recipes - and this goes back a long way -
0:33:01 > 0:33:05you're told to get a thorn and to push it through all three.
0:33:05 > 0:33:08When you hear me scream, you know I've arrived all the way through.
0:33:10 > 0:33:15And...we have got a beautiful little hop flower.
0:33:17 > 0:33:19A slightly less dangerous method
0:33:19 > 0:33:21was to thread the gooseberries on a piece of cotton.
0:33:23 > 0:33:25The fruit was then boiled, cooled
0:33:25 > 0:33:29and left in a lemon and ginger preserving syrup for two days,
0:33:29 > 0:33:31before being popped into a storage jar.
0:33:33 > 0:33:37They do look very much like hop flowers.
0:33:37 > 0:33:40It's what they used to call a conceit.
0:33:40 > 0:33:42It's just a little joke, in a way.
0:33:42 > 0:33:47Georgians just loved food that was made out of something else.
0:33:47 > 0:33:50And the most lifelike ice creams
0:33:50 > 0:33:53are moulded into...into fruits, for instance.
0:33:54 > 0:33:59The gooseberries were used in puddings, or eaten with dessert wine.
0:33:59 > 0:34:01Ivan is serving his on ice cream,
0:34:01 > 0:34:03flavoured with their preserving syrup.
0:34:06 > 0:34:08Mm! Perfect!
0:34:08 > 0:34:12It's amazingly crunchy and it's really sharp.
0:34:12 > 0:34:16But enough of that, what about that boozy life-saving cordial?
0:34:18 > 0:34:20So, Royal Usquebaugh.
0:34:20 > 0:34:22To the lips, a little sip.
0:34:25 > 0:34:27It does taste incredibly medicinal.
0:34:27 > 0:34:31I don't know whether it would raise the dead,
0:34:31 > 0:34:34but if you had that in your cupboard nowadays,
0:34:34 > 0:34:38I'm pretty sure you really would love your larder.
0:34:38 > 0:34:39Cheers!
0:34:45 > 0:34:47These days, we don't need to keep real gold
0:34:47 > 0:34:50in the kitchen cupboard to eat like royalty.
0:34:50 > 0:34:54My mate, chef Cyrus Todiwala, is the king of spices.
0:34:55 > 0:34:57Whey! How you doing, buddy, you all right?
0:34:57 > 0:34:59- Good. Good, good. How's life? - Come on in.
0:34:59 > 0:35:02He's come round to show me how to make a store-cupboard curry
0:35:02 > 0:35:05that knocks spots off any takeaway.
0:35:05 > 0:35:09Made with just a few basic spices that are probably in your larder,
0:35:09 > 0:35:13this is his sensational aromatic chicken dal
0:35:13 > 0:35:16served with a punchy and vibrant chilli paneer.
0:35:16 > 0:35:19Now, I love chicken curry.
0:35:19 > 0:35:21And even better when you cook it, as well.
0:35:21 > 0:35:23So we're going to do a lovely little chicken curry
0:35:23 > 0:35:25using everything from the larder, particularly spices.
0:35:25 > 0:35:27There's four key ones, isn't there, really?
0:35:27 > 0:35:30The four key ones I think everyone should have at home
0:35:30 > 0:35:33is turmeric, chilli, cumin and coriander.
0:35:33 > 0:35:35- These four can create 100 dishes. - Just these four?
0:35:35 > 0:35:38Just these four is more than enough to create a lot of dishes.
0:35:38 > 0:35:40So today, we are going to be very simple.
0:35:40 > 0:35:43- We are making chicken with masoor dal, or lentils.- Yeah.
0:35:43 > 0:35:47Very simple. We are going to finish off with some paneer chilli fry.
0:35:47 > 0:35:51'To begin the lentil dal, first, chop six cloves of garlic,
0:35:51 > 0:35:54'some ginger and two onions.'
0:35:54 > 0:35:58So, how on earth did you get into cooking, then? How did that start?
0:35:58 > 0:36:01As a middleclass Parsi family in Bombay,
0:36:01 > 0:36:03the last thing you do is become a cook.
0:36:03 > 0:36:06And people laughed at that because it was pretty well-known.
0:36:06 > 0:36:09So, it wasn't the done thing, then, for you to be a chef?
0:36:09 > 0:36:12Wasn't the done thing at all. People used to mock my dad, say,
0:36:12 > 0:36:15"What did you do to your son? He has to become a domestic cook."
0:36:15 > 0:36:19Because they all misunderstood cooks or chefs.
0:36:19 > 0:36:21Nobody understood the profession then.
0:36:21 > 0:36:23So I had a boss who wasn't very fond of me
0:36:23 > 0:36:25because I kept asking too many questions.
0:36:25 > 0:36:28And he kept shoving me from one kitchen to the other,
0:36:28 > 0:36:31- which suited me fine. - Right.- Because, um...
0:36:32 > 0:36:34..I ended up learning a lot.
0:36:34 > 0:36:37So I'm very fortunate compared to many other chefs.
0:36:37 > 0:36:42'To the chillies frying in the pan, add garlic, ginger and onions.
0:36:42 > 0:36:44'Sautee for three to four minutes
0:36:44 > 0:36:46'before adding some chopped curry leaves.
0:36:46 > 0:36:49'Now for our basic larder spices.'
0:36:49 > 0:36:53It always fascinates me, Indian cooking, but it's to do with these four main spices?
0:36:53 > 0:36:57Yeah. These four, I mean, they are so easy.
0:36:57 > 0:36:59- Every shop sells them now. - Yeah. Right.
0:36:59 > 0:37:01Chilli, cumin, not too much.
0:37:01 > 0:37:04About that much should be fine for the amount we are cooking.
0:37:04 > 0:37:06- Coriander, a bit more.- Yeah.
0:37:06 > 0:37:09Because coriander's milder and cumin will try and overtake its flavour.
0:37:09 > 0:37:13But coriander does not make the food bitter, as cumin would,
0:37:13 > 0:37:16so we can add a bit more coriander. Turmeric.
0:37:16 > 0:37:17What do you think the common mistake is
0:37:17 > 0:37:20for people cooking Indian food? Too much spice?
0:37:20 > 0:37:23- Too much spice.- Too much spice.- And they think that they have to buy...
0:37:23 > 0:37:26they have to buy ready-made paste to create Indian food. No.
0:37:26 > 0:37:29It's easy. Dilute that with chicken stock.
0:37:29 > 0:37:33The other mistake people make, including chefs sometimes,
0:37:33 > 0:37:35is that they just add powders directly into the food.
0:37:35 > 0:37:37It's easy if you're a professional
0:37:37 > 0:37:39and you've been cooking all your life,
0:37:39 > 0:37:43but this way, what you get is a better explosion of flavour.
0:37:43 > 0:37:45- It expands it. - Expands it already.- Yeah.
0:37:45 > 0:37:49And what it does also, it prevents it from burning as it hits the pan.
0:37:49 > 0:37:51Because everything is drying up in the pan.
0:37:51 > 0:37:53And what it'll do thirdly,
0:37:53 > 0:37:56is that it'll make it like a nice little paste.
0:37:56 > 0:37:59You see how it comes together now?
0:38:01 > 0:38:03'Cook the mixture for a couple of minutes,
0:38:03 > 0:38:05'until the oil begins to separate.
0:38:06 > 0:38:08'Add both the lentils and their soaking water
0:38:08 > 0:38:10'and bring the dal to the boil.
0:38:12 > 0:38:14'Add a pinch of salt, cover with a lid
0:38:14 > 0:38:16'and simmer for five minutes.'
0:38:18 > 0:38:20Is there a particular area of India that is, like,
0:38:20 > 0:38:22that is the food capital of India?
0:38:22 > 0:38:25Well, I mean, I'm from Bombay, I'd say Bombay is the capital.
0:38:25 > 0:38:28If you ask one of my colleagues from Delhi, they'll say Delhi is the best.
0:38:28 > 0:38:31I've been to Bombay. It's the most craziest place.
0:38:31 > 0:38:35It is, but you get the best food in Bombay in any street corner.
0:38:35 > 0:38:37- So, you're a big biker...- Was.
0:38:37 > 0:38:39Please tell me you've not ridden a bike in Bombay.
0:38:39 > 0:38:42- I have.- A motorbike? - Oh, I still drive my car in Bombay.
0:38:42 > 0:38:44We have a car parked there, a little Suzuki.
0:38:44 > 0:38:47I've been there, but you are taking your life in your own hands.
0:38:47 > 0:38:50Not if you're used to it. Actually speaking... Listen, listen, listen.
0:38:50 > 0:38:54In Bombay, you cannot go over 15-20 miles an hour, anyway.
0:38:54 > 0:38:57- People are banging each other's cars every five minutes.- Yeah.
0:38:57 > 0:38:59If you go to a signal, you bang your car,
0:38:59 > 0:39:02you look out, not much damage, the guy walks out, you walk out.
0:39:02 > 0:39:04"OK, 50 bucks." And he goes on his way.
0:39:04 > 0:39:06Nobody exchanges insurance contracts
0:39:06 > 0:39:08because they get hammered all the time.
0:39:08 > 0:39:11So you just sort it out, you go to a garage, fix your taillight.
0:39:11 > 0:39:14The other guy comes in and bangs your car again, and it just goes on.
0:39:14 > 0:39:16- I was there on a tuk-tuk thing. - Yeah.
0:39:16 > 0:39:20I was there on a tuk-tuk and there was a guy there on a moped
0:39:20 > 0:39:23- with a kid on the front of the moped.- Perfect.
0:39:23 > 0:39:26- There was a kid on the back of the moped.- Perfect.
0:39:26 > 0:39:29- And in between that was a fully-grown goat.- Yes.
0:39:29 > 0:39:32- The goat was hanging over his shoulder!- Perfect.
0:39:32 > 0:39:35So in Goa, it would have been a pig hanging around his shoulder.
0:39:35 > 0:39:37- This was a live goat.- Yeah.
0:39:37 > 0:39:42So when our son was born in Goa, Pervin, I bought her a moped.
0:39:42 > 0:39:44And even when he was nine months old,
0:39:44 > 0:39:47he used to stand in front of the moped, clinging on to the bus.
0:39:47 > 0:39:50- Right.- The kid grew up all his life
0:39:50 > 0:39:53on a moped, going from market to wherever else.
0:39:53 > 0:39:56'It makes the M25 sound like a picnic.
0:39:56 > 0:40:00'Now fry the chopped chicken skinless thighs in a pan
0:40:00 > 0:40:03'until the meat is coloured and nearly cooked.
0:40:03 > 0:40:05'Then add some butter.
0:40:05 > 0:40:08'Pour the dal onto the chicken,
0:40:08 > 0:40:11'add some tinned tomatoes and a tablespoon each
0:40:11 > 0:40:13'of tamarind paste and brown sugar.
0:40:15 > 0:40:17'Cook for another five to ten minutes,
0:40:17 > 0:40:20'until the chicken is cooked through and the lentils are tender.
0:40:21 > 0:40:24'Now to the paneer cheese.'
0:40:24 > 0:40:26The one thing about paneer, it likes to be fried.
0:40:26 > 0:40:29What we generally would do is, after frying it,
0:40:29 > 0:40:32the paneer gets tight, so you put it in water.
0:40:32 > 0:40:35So you could season the water and put it in.
0:40:35 > 0:40:38What it does is it lets it absorb the flavouring. But this...
0:40:38 > 0:40:42The really little bit of colouring on the paneer really helps it a lot.
0:40:43 > 0:40:45'Fry the paneer in batches till golden brown
0:40:45 > 0:40:47'and drain in a sieve.
0:40:47 > 0:40:52'To the empty pan, add pine nuts, chilli, ginger and garlic
0:40:52 > 0:40:54'and stir-fry for two minutes.'
0:40:57 > 0:41:00So, this is like Chinese cooking, then, really, really fast?
0:41:00 > 0:41:04- I mean, the faster the better. - Yeah?- Faster the better.
0:41:04 > 0:41:07Because the last thing you want is your things burning.
0:41:07 > 0:41:10So this is the great thing about Chinese cooking
0:41:10 > 0:41:11because everything cooks rapidly,
0:41:11 > 0:41:13- cooks fast, cooks good, cooks rapidly.- Yeah.
0:41:13 > 0:41:16And you have this great texture and all that going on.
0:41:17 > 0:41:21'Now add a chopped red onion, some chopped peppers,
0:41:21 > 0:41:23'stir-fry for another two minutes
0:41:23 > 0:41:28'before adding some vinegar, soy and chicken stock.'
0:41:28 > 0:41:30Just to finish it off.
0:41:30 > 0:41:34So that's a tiny bit of cornflour just to thicken this up a bit.
0:41:34 > 0:41:36Gently does it for the cornflour.
0:41:36 > 0:41:39And then I just put the paneer inside.
0:41:39 > 0:41:42Coriander in there, too, sir.
0:41:42 > 0:41:43Coriander.
0:41:44 > 0:41:47Right, well, I can't let you do everything, so I'll make the naan.
0:41:47 > 0:41:49- OK.- All right?
0:41:49 > 0:41:53'I'm cooking the naan in my extremely hot wood-fired pizza oven.
0:41:56 > 0:41:58'In a few minutes, they're risen and golden brown.
0:41:58 > 0:42:00'With a little brush of melted butter,
0:42:00 > 0:42:02'they're ready to serve with Cyrus' curries.'
0:42:06 > 0:42:07It is brilliant.
0:42:07 > 0:42:10That is the best plate of chicken curry I've ever tasted.
0:42:10 > 0:42:12- Good. Thank you very much. - That is so good!
0:42:12 > 0:42:15- The naan is great, actually. - It comes up all right in there.
0:42:15 > 0:42:18Yeah, it comes up all right. The colour's great, nice texture.
0:42:18 > 0:42:19- It's all right, isn't it?- Mm.
0:42:19 > 0:42:22And the paneer, it just takes it to a different level.
0:42:22 > 0:42:24I didn't do anything, really. I chopped a few ingredients.
0:42:24 > 0:42:27But to see it and to taste all the ingredients,
0:42:27 > 0:42:30all I can describe it as is like a pinball machine in your mouth.
0:42:30 > 0:42:32The flavours going, bang-bang-bang-bang!
0:42:32 > 0:42:35But you can taste everything. That's the amazing thing with this.
0:42:35 > 0:42:37It's good fun. I just love cooking. It was great fun.
0:42:37 > 0:42:40It's amazing! Because everything's from the cupboard.
0:42:40 > 0:42:42I don't know whether I'll get it as good as that, though.
0:42:46 > 0:42:49'These delicious dishes are made from everyday ingredients
0:42:49 > 0:42:52'that lurk at the back of your cupboard shelves.
0:42:52 > 0:42:54'So it just goes to prove that if you love your larder,
0:42:54 > 0:42:56'it will love you right back.'
0:42:58 > 0:43:01- Cheers!- Happy days. Cheers. Cheers!
0:43:04 > 0:43:07You can find all the recipes from the series on...