0:00:02 > 0:00:05The heart of my home is the kitchen.
0:00:06 > 0:00:11And it's here that I love to cook delicious meals for my nearest
0:00:11 > 0:00:13and dearest.
0:00:13 > 0:00:14Cheers!
0:00:16 > 0:00:20There's no better way to celebrate everything good in life,
0:00:21 > 0:00:24than sharing some great food,
0:00:24 > 0:00:26with the people you love.
0:00:27 > 0:00:32These are the dishes that I cook when I want to bring people together.
0:00:32 > 0:00:34These are my home comforts.
0:00:44 > 0:00:47When we're out to impress, the temptation is to buy something
0:00:47 > 0:00:49expensive for the table.
0:00:51 > 0:00:54But I think low-cost, high-quality ingredients cooked with
0:00:54 > 0:00:58imagination can deliver way more taste and flavour.
0:00:59 > 0:01:02Now, as you know, I'm a Yorkshireman, and I'm pretty careful with my cash.
0:01:02 > 0:01:05I like to cook food that looks and tastes a million dollars,
0:01:05 > 0:01:08without feeling the need to go and get a mortgage
0:01:08 > 0:01:09to buy some of the ingredients.
0:01:11 > 0:01:14But to do that you need to know a few secrets,
0:01:14 > 0:01:16and today I'm going to reveal them.
0:01:16 > 0:01:21I'll be giving a money-saving fresh mackerel an a la carte makeover.
0:01:21 > 0:01:25This is taking clever cooking to another level. This is proper grub.
0:01:25 > 0:01:27My mate, racing driver
0:01:27 > 0:01:31Jason Plato, is taking some volcanic sugar for a spin.
0:01:31 > 0:01:32Oo, it is a bit bitey, isn't it?
0:01:32 > 0:01:36This is 135 degrees centigrade now.
0:01:36 > 0:01:37That is hot!
0:01:37 > 0:01:39And I'm cooking a boozy,
0:01:39 > 0:01:44bistro classic in honour of my clever cooking hero, Keith Floyd.
0:01:44 > 0:01:47The ingredients that he used were very thrifty, very thought out,
0:01:47 > 0:01:49and accessible to everybody.
0:01:49 > 0:01:50That's where the man was a genius.
0:01:55 > 0:02:00I'm starting off with an everyday ingredient I love, pork sausages.
0:02:00 > 0:02:04By using clever tricks I'm going to deliver more bangers for your buck.
0:02:05 > 0:02:07This is my pastry-encased pork
0:02:07 > 0:02:11and hazelnut terrine with a caramelised chutney.
0:02:11 > 0:02:12It's just a simple
0:02:12 > 0:02:16little dish that has massive impact just using basic ingredients.
0:02:16 > 0:02:19The first thing I'm going to do is measure out my flour.
0:02:19 > 0:02:23Now there's two different types of flour for this, plain flour,
0:02:23 > 0:02:27and strong flour, and what I'm creating is a hot water paste.
0:02:27 > 0:02:31It's that classic pastry that you always get in a pork pie.
0:02:33 > 0:02:38Melt 65g of butter with 75g of lard in a pan of hot water.
0:02:40 > 0:02:43Pour this into a bowl containing the two types of flour
0:02:43 > 0:02:45and then mix them into a dough
0:02:46 > 0:02:49I've been to Melton Mowbray, the home of pork pies,
0:02:49 > 0:02:51and people make it look a lot easier than it is.
0:02:51 > 0:02:55They would basically just get this pastry on there,
0:02:55 > 0:02:58get a little wooden, like a wooden block, really, with a handle
0:02:58 > 0:03:02on it, bat it down in the middle and hand raise this around the edge.
0:03:02 > 0:03:05But the pastry has absolutely got to be bang on for that to happen.
0:03:05 > 0:03:07What we're going to do is,
0:03:07 > 0:03:10we're going to hand raise it around in a tin. It's much easier.
0:03:10 > 0:03:13Now, we want to divide this into two thirds, one third.
0:03:13 > 0:03:15The one third for the top.
0:03:15 > 0:03:18Two thirds for the edge. Just keep that to one side.
0:03:18 > 0:03:20It's actually quite difficult to roll out, this,
0:03:20 > 0:03:24so you almost start with a piece that kind of shape, really -
0:03:24 > 0:03:28roughly the size of the mould - and you basically just pop the mixture in
0:03:28 > 0:03:29and hand raise it.
0:03:29 > 0:03:32And this is where the word a hand-raised pie comes from.
0:03:32 > 0:03:34It's exactly what I'm doing.
0:03:34 > 0:03:37Just push the pastry into the corners.
0:03:37 > 0:03:40And lift the pastry around the mould.
0:03:40 > 0:03:44It takes time, this, but it is actually quite crucial.
0:03:44 > 0:03:46And when you've raised your pastry,
0:03:46 > 0:03:49pop it into the fridge to cool for 10 minutes.
0:03:49 > 0:03:52To posh-up the terrine filling I'm using top-notch
0:03:52 > 0:03:53pork-and-apple sausages.
0:03:53 > 0:03:56And I'll also add some extra flavours and textures.
0:03:56 > 0:03:59What I need to do now is just take the skins of the sausages.
0:03:59 > 0:04:02You can use whatever flavour you want, it's entirely up to you,
0:04:02 > 0:04:05but they must be really good quality.
0:04:05 > 0:04:08I say that because they want to be less fat, more meat.
0:04:08 > 0:04:11You don't want all that fat to come out of the sausages
0:04:11 > 0:04:12and leak into your pastry.
0:04:12 > 0:04:15The sausages are already pre-seasoned, you can flavour these
0:04:15 > 0:04:16with whatever you want.
0:04:16 > 0:04:18I'm just going to add a touch of parsley, a few hazelnuts
0:04:18 > 0:04:20and a bit of chopped shallot.
0:04:20 > 0:04:22Finely chop the shallots and parsley
0:04:22 > 0:04:26and crush the hazelnuts with whatever you have to hand.
0:04:26 > 0:04:28Then mix these with the sausage meat
0:04:28 > 0:04:31and stuff the mixture into the chilled pastry case.
0:04:33 > 0:04:35Brush the edges with a little beaten egg
0:04:35 > 0:04:38and you're ready to roll out the pie lid.
0:04:38 > 0:04:41The pastry is so, so delicate.
0:04:41 > 0:04:43You just want to very, very carefully just roll it out.
0:04:43 > 0:04:45You can almost flatten it out with your hands, look.
0:04:51 > 0:04:52Then we quickly roll.
0:04:55 > 0:04:57Pick it up.
0:04:57 > 0:04:59Roll back over. And then really just crimp this...
0:05:01 > 0:05:03..onto the pastry below.
0:05:03 > 0:05:04Just to secure it.
0:05:07 > 0:05:12And then to decorate, do a few leaves, nothing fancy.
0:05:12 > 0:05:15Then grab the remaining egg wash and go over the top.
0:05:16 > 0:05:21Next, pop the terrine in the oven and bake for just over an hour.
0:05:21 > 0:05:24In the meantime, here's a clever condiment, made from basic
0:05:24 > 0:05:28ingredients, that will take this dish to another level.
0:05:28 > 0:05:31What I love about chutneys is you can either do it the traditional
0:05:31 > 0:05:34way, which takes a good two hours, three hours,
0:05:34 > 0:05:35and then leave it sitting in a jar,
0:05:35 > 0:05:38or you can do it this way, which is much quicker.
0:05:38 > 0:05:41This one takes about 15 minutes to make.
0:05:41 > 0:05:45So we've got some light brown sugar. You can use caster sugar if you want.
0:05:45 > 0:05:46Normally, a traditional chutney,
0:05:46 > 0:05:49you'd just throw everything in a pot with vinegar, sugar
0:05:49 > 0:05:52and everything else, boil it for a good hour and a half, two hours.
0:05:52 > 0:05:54This one, I'm going to caramelise the sugar first.
0:05:54 > 0:05:56It just speeds up the cooking time.
0:05:57 > 0:06:01When the sugar is caramelised, stir in the chopped onion,
0:06:01 > 0:06:04some chopped tomatoes and dried apricots,
0:06:04 > 0:06:06half a teaspoon of dried chilli flakes,
0:06:06 > 0:06:09and a good glug of white wine vinegar.
0:06:09 > 0:06:14Because you've caramelised the sugar, it will actually set to a solid lump.
0:06:14 > 0:06:17But if you keep boiling it, keep it on the heat,
0:06:17 > 0:06:19all that sugar will dissolve into everything else.
0:06:19 > 0:06:22After about five minutes, with a good pinch of salt
0:06:22 > 0:06:24and a bit of black pepper,
0:06:24 > 0:06:26you end up with a delicious chutney.
0:06:29 > 0:06:30When the terrine's cooked,
0:06:30 > 0:06:35loosen the sides with a knife to help it out of the tin.
0:06:35 > 0:06:37The you can serve it while it's still hot or when it's chilled.
0:06:37 > 0:06:40Either is delicious.
0:06:40 > 0:06:43Just don't forget a pot of that fruit chutney.
0:06:44 > 0:06:46How good does that look?
0:06:46 > 0:06:50And just remember, this is purely sausage meat.
0:06:50 > 0:06:52It looks really impressive, doesn't it?
0:06:52 > 0:06:56And then the best part of this is, of course, the tasting.
0:06:56 > 0:07:00Now, when you make your own pastry it just tastes so much better.
0:07:01 > 0:07:03Mmm!
0:07:03 > 0:07:06You know, you get this in France a lot, these little terrines,
0:07:06 > 0:07:08so often they can be quite complicated to make.
0:07:08 > 0:07:11But making it just using sausage meat - but you HAVE made it -
0:07:11 > 0:07:15you've made your own pastry as well, it makes it taste so much better.
0:07:15 > 0:07:17And the combination of the chutney,
0:07:17 > 0:07:19cuts through the flavour of the fattiness of the sausage
0:07:19 > 0:07:22and the pork. It really works well.
0:07:22 > 0:07:25And if that's not clever cooking, I don't know what is.
0:07:28 > 0:07:32Wrapped in rich, crumbly pastry, with a sweet chutney on the side...
0:07:33 > 0:07:37..this upscale sausage supper will delight your guests,
0:07:37 > 0:07:39without damaging your bank balance.
0:07:42 > 0:07:45Clever cooking relies on clever ingredients,
0:07:45 > 0:07:47many of which are freely available.
0:07:49 > 0:07:53Our oceans are full of them, and I'm not just talking about fish.
0:07:53 > 0:07:58Around 8 million tonnes of seaweed are harvested every year globally,
0:07:58 > 0:08:02with an estimated value of nearly £3.5 billion.
0:08:03 > 0:08:06But while sushi has become more popular here in the UK,
0:08:06 > 0:08:09we're still way behind other countries
0:08:09 > 0:08:11when it comes to using seaweed as a clever
0:08:11 > 0:08:15and super nutritious ingredient in our diet.
0:08:15 > 0:08:17Friends Caroline and Tim, from Falmouth,
0:08:17 > 0:08:19are on a mission to change this.
0:08:19 > 0:08:22Seaweed's incredibly good for you.
0:08:22 > 0:08:23It's an incredibly powerful superfood.
0:08:23 > 0:08:27It's packed full of all the vitamins and minerals that our bodies need.
0:08:27 > 0:08:29It's got ten times more calcium than milk.
0:08:29 > 0:08:33It's packed full of zinc, iron, iodine, magnesium.
0:08:33 > 0:08:37It's great to your skin. It's great for your hair. It's just good.
0:08:39 > 0:08:42Caroline's a renewable-energy engineer.
0:08:42 > 0:08:43And Tim's a conservationist.
0:08:43 > 0:08:48And they're both passionate about conserving the Cornish coastline.
0:08:48 > 0:08:51But because jobs like theirs are scarce in this part of the world,
0:08:51 > 0:08:56they had to look for other ways to put their eco knowledge to good use.
0:08:56 > 0:08:58I heard a Radio 4 programme about the seaweed
0:08:58 > 0:09:02industry in Ireland and started looking around England
0:09:02 > 0:09:03and there was nothing happening here.
0:09:03 > 0:09:05So we went over to Ireland
0:09:05 > 0:09:09and worked with an organic seaweed company over there.
0:09:09 > 0:09:12Before we went out to Ireland, we really didn't know anything about
0:09:12 > 0:09:15different species of seaweed - where they grow, how to harvest them -
0:09:15 > 0:09:19so, basically, we got a super quick lesson in absolutely everything
0:09:19 > 0:09:21and we brought that back home, and it worked here, as well.
0:09:23 > 0:09:26Tim and Caroline have spent the last three years
0:09:26 > 0:09:27building up their business.
0:09:27 > 0:09:31They are now one of very few licensed seaweed producers in the UK,
0:09:31 > 0:09:35harvesting, and processing their specialist food
0:09:35 > 0:09:37in an eco-friendly way.
0:09:37 > 0:09:39Seaweed is such a sustainable resource, it's one of the
0:09:39 > 0:09:41fastest-growing species in the world.
0:09:41 > 0:09:44And you've got a whole ocean you can grow it in, if you really like to.
0:09:44 > 0:09:46At the moment I'm harvesting this one -
0:09:46 > 0:09:49this one's called sea spaghetti.
0:09:49 > 0:09:51And there's literally tonnes of it around us.
0:09:51 > 0:09:53It's really good to eat raw.
0:09:53 > 0:09:54I can show you.
0:09:55 > 0:09:57You just eat it like that.
0:09:57 > 0:09:59It's really nice and crunchy, almost like asparagus.
0:09:59 > 0:10:01But it's really good to stir-fry, as well.
0:10:01 > 0:10:04What we do is, we cut it with scissors.
0:10:04 > 0:10:07So we don't cut the entire plant, we don't rip it off the rocks
0:10:07 > 0:10:10at all, because that means it can't grow back. Basically,
0:10:10 > 0:10:12what we're doing, we're giving the seaweed a haircut. That's it.
0:10:14 > 0:10:17And there's definitely no shortage of seaweed here in the UK,
0:10:17 > 0:10:22with wild stocks of 650 edible varieties growing on our coastline.
0:10:24 > 0:10:26I'm surrounded by different seaweeds.
0:10:26 > 0:10:28Here, for instance, Irish moss.
0:10:28 > 0:10:30Very good as a vegan gelatine.
0:10:30 > 0:10:33We've got gutweed, sea lettuce, green seaweed.
0:10:33 > 0:10:37The very small ones here are excellent and really good.
0:10:37 > 0:10:39It's called pepper dulse. Very strong flavour.
0:10:39 > 0:10:41And then people may be more familiar with
0:10:41 > 0:10:45the big kelps that grow a little bit deeper usually.
0:10:46 > 0:10:49So there's no problem with the supply here in Britain, then,
0:10:49 > 0:10:52but just how strong is the demand?
0:10:52 > 0:10:56For the first two years of the business, it was really tough.
0:10:56 > 0:10:58It was just an absolute nightmare.
0:10:58 > 0:11:01Going to restaurants around Brighton and Bristol and London
0:11:01 > 0:11:03and trying to sell the seaweed and everyone
0:11:03 > 0:11:07was just kind of like, "Not interested. No way."
0:11:07 > 0:11:09And now chefs and restaurants are coming to us,
0:11:09 > 0:11:11we have a much better name for ourselves
0:11:11 > 0:11:15and just the general public, really, seem to know an awful lot more now.
0:11:15 > 0:11:18So the future is looking bright for the seaweed business.
0:11:18 > 0:11:21Pity we can't say the same for the weather.
0:11:22 > 0:11:25Shame it rains, but, you know, this is Cornwall.
0:11:25 > 0:11:27It's only for a few hours and he knows
0:11:27 > 0:11:29that there's a hot coffee at the end of it
0:11:29 > 0:11:31and then it's done.
0:11:37 > 0:11:40Back on shore, Tim and Caroline dry batches of their seaweed,
0:11:40 > 0:11:42which can then be stored
0:11:42 > 0:11:44like any other ingredient in the cupboard.
0:11:44 > 0:11:47But they sell the majority of it fresh
0:11:47 > 0:11:49for cooking in all manner of dishes.
0:11:49 > 0:11:54From top-end restaurant meals to simple but clever homemade food.
0:11:54 > 0:11:56We're going to cook a really basic stir-fry right now
0:11:56 > 0:11:58just with some simple vegetables.
0:11:58 > 0:12:00Just chuck it all in the pan with some oil,
0:12:00 > 0:12:04wait for it to cook and then put the sea spaghetti in at the end.
0:12:05 > 0:12:08I cook with seaweed pretty much every day.
0:12:08 > 0:12:11I just get used to adding it to anything that I'm already cooking -
0:12:11 > 0:12:13so you can add it to salads, eat it on its own,
0:12:13 > 0:12:15mash it in with mashed potato.
0:12:15 > 0:12:17And it's really delicious, actually.
0:12:18 > 0:12:21There's more coming, but if you guys get started on that one...
0:12:21 > 0:12:24Ha-ha! We've made some other seaweed dishes already.
0:12:24 > 0:12:26A tomato and dulse-based salsa,
0:12:26 > 0:12:28where it's just steamed tomato and steamed dulse
0:12:28 > 0:12:30blitzed up with lime and chilli.
0:12:30 > 0:12:33And then we've got a really simple salad again,
0:12:33 > 0:12:35which is grated carrot, cucumber, zucchini
0:12:35 > 0:12:37and a mix of three different seaweeds just thrown in there.
0:12:37 > 0:12:39You guys have this one.
0:12:39 > 0:12:43So, what do their friends make of this nutritious superfood?
0:12:43 > 0:12:44Mm! It's dope!
0:12:44 > 0:12:47- It's a little bit water chestnut. - Savoury.
0:12:47 > 0:12:48Sort of, like, nutty flavour.
0:12:48 > 0:12:49It's nice to have something
0:12:49 > 0:12:51that tastes of the sea when you're a vegetarian.
0:12:51 > 0:12:54I haven't had something that tastes so fishy in years,
0:12:54 > 0:12:55and it's, like, perfect.
0:12:55 > 0:12:57Mm!
0:12:57 > 0:13:01Good. If you'd asked me four years ago what I'd be doing,
0:13:01 > 0:13:04the last thing I would have said would have been a seaweed harvester.
0:13:04 > 0:13:07But it's pretty amazing doing this, so I'm glad I took the step
0:13:07 > 0:13:09and, yeah, it's a good ride.
0:13:10 > 0:13:13It's long days and hard work, but overall, it's fantastic.
0:13:13 > 0:13:16- I wouldn't be doing anything else. - Absolutely not.
0:13:16 > 0:13:18- I'd just be making more money. - THEY LAUGH
0:13:23 > 0:13:26'Tim and Caroline collect their rich harvest from the sea.
0:13:26 > 0:13:30'And the ocean provides the inspiration for my next recipe, too.
0:13:30 > 0:13:32'It's my freshly caught mackerel,
0:13:32 > 0:13:34'grilled with a seaweed butter
0:13:34 > 0:13:38'and served alongside the freshest summer vegetable stew.'
0:13:39 > 0:13:42Now, one of my favourite seaweeds to cook with is this stuff.
0:13:42 > 0:13:45It's pepper dulse. It's an amazing product.
0:13:45 > 0:13:49And I've actually caught some of this from the south coast of Wales,
0:13:49 > 0:13:52but it's produced all around the UK. It's a fantastic ingredient.
0:13:52 > 0:13:54So this is in its dry form, like that.
0:13:54 > 0:13:56It's got a real distinct smell to it,
0:13:56 > 0:14:00but even more of a smell once you reconstitute it, just in cold water.
0:14:00 > 0:14:02Now, when you drain it off, you end up with this.
0:14:02 > 0:14:05It looks like sort of flower petals in a ball, really.
0:14:05 > 0:14:08But it works brilliantly with fish, chicken, but also beef.
0:14:08 > 0:14:10And lamb, it works with anything, really.
0:14:10 > 0:14:14I'm going to make this simple dish using a pepper dulse butter
0:14:14 > 0:14:15to go with some grilled mackerel.
0:14:15 > 0:14:18The reason for mackerel is that it's so inexpensive.
0:14:18 > 0:14:20It's one of the cheapest fish in the sea, to be honest.
0:14:20 > 0:14:22And I actually go fishing for this quite a lot.
0:14:22 > 0:14:24And I think it's one of the most underrated
0:14:24 > 0:14:27and underused fish that we have in the UK.
0:14:27 > 0:14:28Because it's all over the place.
0:14:28 > 0:14:31So first thing we're going to do is just soften butter
0:14:31 > 0:14:34and the dulse together in a blender.
0:14:34 > 0:14:36Now, using a knife, chop the dulse up.
0:14:36 > 0:14:39And I don't know why we don't cook with it a lot more in the UK.
0:14:39 > 0:14:41We should do because it's all over the place.
0:14:41 > 0:14:43But I think it's one of those things,
0:14:43 > 0:14:46once you try it, you realise how good it does taste.
0:14:48 > 0:14:51'Blitz the seaweed and the softened butter in a food processor,
0:14:51 > 0:14:53'along with the juice of half a lemon.
0:14:53 > 0:14:55'Now for the fish.'
0:14:55 > 0:14:57Now, you can tell this is fresh, like that,
0:14:57 > 0:14:59because its head's not flopped to one side,
0:14:59 > 0:15:01the eyes are bright and shiny.
0:15:01 > 0:15:04You don't often get this in supermarkets this fresh.
0:15:04 > 0:15:07If you've got a fishmonger nearby, get some fresh mackerel.
0:15:07 > 0:15:10It really is one of the tastiest fish you'll ever taste.
0:15:10 > 0:15:13Now, what we need to do is remove the bones out, but keep it whole.
0:15:13 > 0:15:19The easiest way to do that is just to extend the slice down to its tail.
0:15:19 > 0:15:23Now, open up the cavity. Now, you've got the ribcage in.
0:15:23 > 0:15:25So a little bit of biology here.
0:15:25 > 0:15:26You've got the ribcage either side.
0:15:26 > 0:15:29All you do with the knife is flick the knife
0:15:29 > 0:15:31down the side of the ribcage, like that.
0:15:31 > 0:15:34Now, you can see the bones come apart. You see?
0:15:34 > 0:15:36You do exactly the same down the other side.
0:15:38 > 0:15:40Just loosen the ribcage out.
0:15:40 > 0:15:42Now, take a pair of scissors
0:15:42 > 0:15:47and just cut the top there, just behind the head.
0:15:47 > 0:15:49And then just at the bottom of the tail, cut again.
0:15:49 > 0:15:51Just snip through the bone.
0:15:51 > 0:15:53And then what you need to do is just get your fingers in
0:15:53 > 0:15:55and just pull it out.
0:15:55 > 0:15:58And all the bones just come out in one piece.
0:15:58 > 0:16:01'When you've removed the bones from the other mackerel, too,
0:16:01 > 0:16:04'make two foil parcels for the fish to cook in.'
0:16:04 > 0:16:07I was never very good at wrapping Christmas presents,
0:16:07 > 0:16:09but that's at good as it's going to get.
0:16:09 > 0:16:11And then you can open these out.
0:16:11 > 0:16:13Almost look like kippers.
0:16:13 > 0:16:16They're going to sit...on our tray.
0:16:16 > 0:16:18And then all you've got to do
0:16:18 > 0:16:21is grab some of this delicious dulse butter.
0:16:21 > 0:16:23And it's going to sit inside this cavity
0:16:23 > 0:16:26and cook just nicely, all in here.
0:16:27 > 0:16:31'Place the fish under a preheated grill for around five minutes.
0:16:31 > 0:16:34'Giving you time to cook this fantastic side dish.'
0:16:35 > 0:16:38Now, I call it a stew, but it's just a mixture of veg.
0:16:38 > 0:16:41Whether you call it a stew, medley, ragout, it's entirely up to you.
0:16:41 > 0:16:43I'm going to use a selection of ingredients.
0:16:43 > 0:16:45Just a touch of shallot, I've got some broad beans,
0:16:45 > 0:16:48some fresh garden peas, a little bit of tarragon.
0:16:48 > 0:16:51Now, tarragon's quite an unusual herb to put with fish,
0:16:51 > 0:16:53but it works brilliantly well together.
0:16:53 > 0:16:56And then just a touch of asparagus, of course.
0:16:56 > 0:16:58'While the water comes to the boil,
0:16:58 > 0:17:01'chop the shallots and pod the broad beans.'
0:17:01 > 0:17:03Now, when you've got broad beans like this
0:17:03 > 0:17:07that are produced about 20 yards down the bottom of the garden,
0:17:07 > 0:17:08they just taste so good.
0:17:08 > 0:17:12Now, we've got the shallot, that's going to take the longest to cook.
0:17:12 > 0:17:14So that's going to go in first, then we've got the broad beans.
0:17:14 > 0:17:16So you can see how much water I'm using.
0:17:16 > 0:17:18As little water as possible, really.
0:17:18 > 0:17:21'Simmer the shallots and broad beans for about two minutes,
0:17:21 > 0:17:24'then add the peas and peapods.
0:17:24 > 0:17:27'These are a particular favourite of mine.'
0:17:27 > 0:17:29As a kid, we were quite fortunate
0:17:29 > 0:17:32that we used to have a pea field around the back of the farm.
0:17:32 > 0:17:33And it wasn't our farm,
0:17:33 > 0:17:36so we used to go over there as kids and borrow some peas.
0:17:39 > 0:17:41Take them, really.
0:17:41 > 0:17:44Then you've got the asparagus. In we go with the tarragon.
0:17:44 > 0:17:48And then we've got some of this amazing butter that we've made.
0:17:48 > 0:17:50Now, when you boil water and butter together
0:17:50 > 0:17:53in smaller quantities of water, you create a sauce.
0:17:53 > 0:17:56You actually end up with a dish in its own right.
0:17:56 > 0:17:59You've got all this lovely flavour from the dulse, as well.
0:17:59 > 0:18:02Rapidly boil it for no more than a couple of minutes.
0:18:03 > 0:18:05'Cook the vegetables until they're tender.
0:18:05 > 0:18:08'And by then, your mackerel should be ready to serve.'
0:18:08 > 0:18:11Oh-ho-ho! Yes!
0:18:11 > 0:18:14I mean, how good does that look?
0:18:14 > 0:18:16Now, to serve this, grab the tail...
0:18:18 > 0:18:19..slide that out.
0:18:19 > 0:18:23And then just season that up with a touch of black pepper maybe.
0:18:24 > 0:18:26That just sits around it.
0:18:27 > 0:18:29This is my kind of food.
0:18:29 > 0:18:33Simple cooking using great quality ingredients,
0:18:33 > 0:18:36that, let's face it, are so inexpensive.
0:18:36 > 0:18:39This is taking clever cooking to another level.
0:18:39 > 0:18:42When you've got mackerel this good, buy it.
0:18:42 > 0:18:43Because it is absolutely
0:18:43 > 0:18:46one of the best fish you'll ever get around the UK.
0:18:50 > 0:18:54'This is a meal that celebrates the abundance of land and sea.
0:18:54 > 0:18:57'The mouth-watering mackerel and the fresh summer veg stew
0:18:57 > 0:19:00'are packed with rich and interesting flavours.
0:19:00 > 0:19:04'Definitely a designer dish at a discount price.
0:19:07 > 0:19:11'The British have always been canny when it comes to cooking.
0:19:11 > 0:19:13'And, luckily, we still have dedicated local producers
0:19:13 > 0:19:16'keeping us supplied with some of the tastiest
0:19:16 > 0:19:18'and cheapest old-school grub.'
0:19:22 > 0:19:24Michael Shore runs Golspie Mill,
0:19:24 > 0:19:28a beautifully restored 19th-century watermill in northern Scotland.
0:19:30 > 0:19:33He's on a mission to rescue an almost-forgotten traditional food
0:19:33 > 0:19:35from the verge of extinction.
0:19:35 > 0:19:37This versatile stuff used to feed
0:19:37 > 0:19:39many a Scot first thing in the morning.
0:19:39 > 0:19:42But it not porridge, it's peasemeal.
0:19:42 > 0:19:44It's an unusual ingredient
0:19:44 > 0:19:47and Michael's had an unusual journey to get here.
0:19:47 > 0:19:49I learnt to be a sheepshearer in New Zealand.
0:19:49 > 0:19:51Heaps of people in the community were shearers.
0:19:51 > 0:19:55And I saw a lot of guys who were getting to travel by doing that,
0:19:55 > 0:19:57so I travelled around the world,
0:19:57 > 0:19:59maybe living in four different countries a year
0:19:59 > 0:20:02and making pretty good money from it for a small-town boy.
0:20:03 > 0:20:07His travels took him to bonnie Scotland, where he met and married
0:20:07 > 0:20:09the even bonnier Becky.
0:20:09 > 0:20:12Michael trained to become the miller at Golspie Mill,
0:20:12 > 0:20:16and that's where he first heard about peasemeal.
0:20:16 > 0:20:18Peasemeal is a very traditional Scottish food.
0:20:18 > 0:20:23It's basically roasted yellow field peas and it's ground up really fine.
0:20:23 > 0:20:28The meal from dried field peas was popular among the poor
0:20:28 > 0:20:31of Scotland, who couldn't afford expensive meat.
0:20:31 > 0:20:35Michael decided to revive this ancient ingredient and after
0:20:35 > 0:20:39learning the method from a retired local miller, he was ready to start.
0:20:41 > 0:20:45First, the dried peas are roasted to caramelise their natural sugars.
0:20:45 > 0:20:49It's the only part of the process which requires any electricity.
0:20:49 > 0:20:53Once the peas are pulled to the top of the mill,
0:20:53 > 0:20:57the rest of the hard work is done by the water from the big burn.
0:21:09 > 0:21:12The first mill at the top cleans, nips and splits the peas.
0:21:14 > 0:21:18A second set of stones crushes them into a gritty texture.
0:21:18 > 0:21:22These old-school mills - milling's very much an art really.
0:21:22 > 0:21:24You've got to... Everything's done by...
0:21:24 > 0:21:28You can kind of hear if something's running right or you can feel
0:21:28 > 0:21:30if something's not quite right.
0:21:30 > 0:21:34It's more like a living sort of entity that you have to work with.
0:21:38 > 0:21:41Lastly, the finishing stone makes them even finer,
0:21:41 > 0:21:44before being sieved to produce the smooth finished meal.
0:21:48 > 0:21:51The most popular way of using peasemeal in Scotland was to make a
0:21:51 > 0:21:55simple porridge-style breakfast dish called brose,
0:21:55 > 0:21:57which Becky still makes today.
0:21:58 > 0:22:01You just add pease to boiling water.
0:22:01 > 0:22:04It's about a pint of water to about four ounces of peasemeal.
0:22:04 > 0:22:06You just whisk it more or less until the lumps are out.
0:22:06 > 0:22:09It's really, really simple. Pretty nutritious.
0:22:09 > 0:22:12Sometimes butter, sometimes salt and pepper.
0:22:12 > 0:22:15I've heard of people saying they had it for breakfast every day.
0:22:15 > 0:22:18I've also heard people talking about it being supper time,
0:22:18 > 0:22:19like before you go to bed.
0:22:19 > 0:22:22It's pretty digestible because it's just really simple, you know,
0:22:22 > 0:22:24peasemeal, water...
0:22:24 > 0:22:29It may be a simple recipe, but it certainly inspires nostalgia.
0:22:29 > 0:22:32We had one guy in Texas, who had been in Texas for 30 years,
0:22:32 > 0:22:34but he was Glaswegian, and he'd found it online.
0:22:34 > 0:22:38He said, "Please get me some. I haven't had this for 30 years.
0:22:38 > 0:22:39"It was my favourite breakfast."
0:22:39 > 0:22:43I think the peasemeal cost about £3 or something and he spent £98 having
0:22:43 > 0:22:47it freighted and 24 hour delivery to Texas cos he was just like...
0:22:47 > 0:22:50- SHE GASPS - ..so excited to find it.
0:22:50 > 0:22:54Ex-pats are clearly impressed, as are the locals.
0:22:54 > 0:22:57The peasemeal is attracting shoppers who fondly remember
0:22:57 > 0:22:59the breakfast of their childhood.
0:22:59 > 0:23:02Seeing the pease brose being mixed up in the morning,
0:23:02 > 0:23:06being mixed with a fork and boiling water,
0:23:06 > 0:23:09then some milk being put on top, and tasty sugar, absolutely delicious!
0:23:09 > 0:23:13Set us up for the day and it really stuck to the ribs.
0:23:13 > 0:23:17It's definitely what you need on a cold, damp morning,
0:23:17 > 0:23:20and Becky's trying expand people's awareness of what you can
0:23:20 > 0:23:24actually make with this simple but tasty ingredient.
0:23:24 > 0:23:27You can use it for coating fish, you can use it to thicken soup,
0:23:27 > 0:23:29vegetarian burgers...
0:23:29 > 0:23:32We have contact with a vegan chef
0:23:32 > 0:23:34who makes quite a few recipes with it.
0:23:34 > 0:23:38One of her most recent ones is pumpkin pakora.
0:23:38 > 0:23:41So we're getting a bit of that kind of development of new
0:23:41 > 0:23:44ideas from kind of a new younger market, I guess.
0:23:44 > 0:23:47It's nice to keep a traditional food alive and make it in a
0:23:47 > 0:23:49traditional way, as well,
0:23:49 > 0:23:51which keeps the art of milling still going.
0:23:51 > 0:23:55- It seems a good thing to do. - Do you want some soup?
0:23:55 > 0:23:57And thanks to Michael and Becky,
0:23:57 > 0:24:01a new generation is discovering this versatile and nutritious ingredient.
0:24:04 > 0:24:08No-one was a bigger fan of rustic cooking than one of my food
0:24:08 > 0:24:10heroes, the late, great, Keith Floyd.
0:24:10 > 0:24:13Right, red, green and white, this dish is made of.
0:24:13 > 0:24:15The fruits and the vegetables of the area.
0:24:15 > 0:24:17No fruits in this, by the way,
0:24:17 > 0:24:19but the pepper could be described as a fruit.
0:24:19 > 0:24:21Clive, come down here and I'll show you what they are.
0:24:21 > 0:24:25He knew how to turn inexpensive ingredients into something wonderful.
0:24:25 > 0:24:27Well, most of the time!
0:24:28 > 0:24:32- She says it's no good. - Ca m'etonnerait.- That's lovely.
0:24:32 > 0:24:36Ah, bon? Goute-le. Mm. Je doute. Je vais... Les piments sont crus.
0:24:36 > 0:24:38The peppers are raw.
0:24:38 > 0:24:40- Il n'y a pas assez de sel. - There's not enough salt.
0:24:40 > 0:24:43- Il n'y a pas de poivre. - Not enough pepper.
0:24:43 > 0:24:48In brief, it's absolute rubbish. So... Madame, c'est a vous.
0:24:48 > 0:24:52In his honour, I'm going to cook my version of a recipe which
0:24:52 > 0:24:56transforms the humble chicken into a French bistro classic.
0:24:56 > 0:25:00Now, you cannot pay homage to Mr Keith Floyd without doing
0:25:00 > 0:25:03a dish with a glug of this stuff, red wine,
0:25:03 > 0:25:05which was his favourite tipple, to be honest.
0:25:05 > 0:25:08And the classic recipe that I'm going to do is a coq au vin.
0:25:08 > 0:25:12Now, we've got a really good-quality chicken here,
0:25:12 > 0:25:16but traditional coq au vin would be done with a capon or a rooster.
0:25:16 > 0:25:20I'm butchering my chicken into leg, thigh, wing and breast portions.
0:25:20 > 0:25:22Now, you can ask your butcher to do this,
0:25:22 > 0:25:25or you can just buy it from the supermarket.
0:25:25 > 0:25:28This is classically what we call cook for saute
0:25:28 > 0:25:31and it's a technique that I was taught at college
0:25:31 > 0:25:34and it was there that I first met the legend, Mr Keith Floyd.
0:25:34 > 0:25:37He came up and did a dinner at our college
0:25:37 > 0:25:40and didn't quite make it to the end of the dinner.
0:25:40 > 0:25:44In fact, he didn't quite make it to the starter cos
0:25:44 > 0:25:48he stood up on a lectern to introduce himself and promptly fell off.
0:25:48 > 0:25:50After a bit too much vino. It was fantastic.
0:25:50 > 0:25:54That was my first experience of a celebrity chef.
0:25:54 > 0:25:55And I went, "I want to be him!"
0:25:55 > 0:25:59What I'm going to do now is just sprinkle it with a little
0:25:59 > 0:26:02bit of flour. This is where the recipe can go wrong.
0:26:02 > 0:26:06You put too much flour in... There's probably only about...
0:26:06 > 0:26:09just over a teaspoon, maybe, of flour? You don't want too much.
0:26:09 > 0:26:12This is going to do two things. It's going to colour our chicken,
0:26:12 > 0:26:15but it's also going to thicken up our liquid.
0:26:15 > 0:26:19And if you put too much flour on, it goes very thick and very stodgy.
0:26:19 > 0:26:22Heat some butter in a large casserole dish
0:26:22 > 0:26:25and brown the chicken pieces in batches.
0:26:25 > 0:26:30Remove them from the pan and then fry the chopped onions until it softens.
0:26:30 > 0:26:32Return the chicken to the pan
0:26:32 > 0:26:35and add some chopped smoked streaky bacon and fry for one more minute.
0:26:35 > 0:26:38Now, you know that this is going to taste good.
0:26:38 > 0:26:41Just look at that in that pan. Looks delicious.
0:26:41 > 0:26:43This is where I loved his style of cooking.
0:26:43 > 0:26:46It was no-nonsense approach and chefs can learn
0:26:46 > 0:26:49so much about the way that he cooked and his knowledge was brilliant.
0:26:49 > 0:26:53He never professed to be any sort of famous chef, but what he did
0:26:53 > 0:26:57have was a passion for food and a knowledge for food like no other.
0:26:57 > 0:26:59What I'm going to do now is we add some wine.
0:26:59 > 0:27:02Now, this is where the recipe from region to region in France can
0:27:02 > 0:27:06vary quite a lot and it's all to do with the wine that you put in.
0:27:06 > 0:27:09Classically, it would be done with a Burgundy.
0:27:09 > 0:27:12But you can use white wine, champagne...
0:27:12 > 0:27:16It doesn't have to be just red wine, but if you are using it,
0:27:16 > 0:27:19generally, it's this stuff - a good-quality Burgundy.
0:27:23 > 0:27:26Cover over the chicken like that.
0:27:26 > 0:27:30Now, also a touch of cognac. This is purely for me.
0:27:30 > 0:27:33And Mr Floyd... who'll be looking down.
0:27:33 > 0:27:37Now, into this boozy stew, add some crushed garlic,
0:27:37 > 0:27:40a couple of bay leaves and four sprigs of thyme.
0:27:40 > 0:27:42Bring it to the boil,
0:27:42 > 0:27:45reduce the heat and let it gently simmer for one hour.
0:27:45 > 0:27:49When you return, you'll have a pot of rich,
0:27:49 > 0:27:52dark loveliness that just needs a few final ingredients -
0:27:52 > 0:27:57a handful of pearl onions and some mushrooms fried in a touch of butter.
0:27:57 > 0:28:01If you can't get pearl onions, just replace with small whole shallots.
0:28:01 > 0:28:04One thing that Keith was very good at was making food accessible.
0:28:04 > 0:28:06And because of that,
0:28:06 > 0:28:09all the ingredients that he kind of used were accessible to everybody.
0:28:09 > 0:28:12That's where the man was a genius.
0:28:12 > 0:28:15So, season this up. Salt and pepper.
0:28:15 > 0:28:19And we just allow this just to gently simmer, only for about five minutes.
0:28:19 > 0:28:23Don't want to overcook those mushrooms and the onions in there.
0:28:23 > 0:28:26To serve alongside this classic French stew,
0:28:26 > 0:28:29what else but buttery, creamy mashed potato?
0:28:29 > 0:28:32Oh, and a glass of red wine.
0:28:32 > 0:28:35If there's ever a dish that is kind of chefs' food,
0:28:35 > 0:28:37this would be pretty close to it.
0:28:37 > 0:28:41That is a plate or a bowl of proper-tasting grub.
0:28:47 > 0:28:50There's so much flavour in there. It goes to prove,
0:28:50 > 0:28:56classic provincial French cooking is still some of the best in the world.
0:28:56 > 0:29:00They have an unique ability to use simple frugal ingredients
0:29:00 > 0:29:04and turn them into something spectacular.
0:29:04 > 0:29:07Chicken, wine, spuds, done. What more do you want?
0:29:07 > 0:29:10And a good glass of wine. Keith Floyd, cheers, buddy!
0:29:13 > 0:29:17And here's to this French classic - chicken, bacon, wine - simple,
0:29:17 > 0:29:19affordable ingredients,
0:29:19 > 0:29:23coming together to create a great recipe, and like the great man
0:29:23 > 0:29:25himself, a dish that will never fall out of fashion.
0:29:30 > 0:29:34Keith Floyd could make straightforward food taste fabulous.
0:29:34 > 0:29:36But back in Georgian times, there was
0:29:36 > 0:29:39another famous chef who made them look fabulous.
0:29:39 > 0:29:42Food historian Ivan Day is hoping to recreate
0:29:42 > 0:29:46one of his masterpieces at Harewood House in Leeds.
0:29:47 > 0:29:52In grand houses like this, there were often really ambitious
0:29:52 > 0:29:57entertainments where the kitchen was under tremendous pressure to
0:29:57 > 0:30:01produce really exciting and innovative dishes.
0:30:01 > 0:30:03But it didn't mean that they had
0:30:03 > 0:30:07to spend a fortune on expensive ingredients.
0:30:07 > 0:30:12I'm going to make a dish that was served to the crowned
0:30:12 > 0:30:17heads of Europe, but using a commonplace ingredient,
0:30:17 > 0:30:22crayfish, which were plentiful in every stream and brook in England.
0:30:23 > 0:30:27I'm going to construct them into a pyramid which I'm going to
0:30:27 > 0:30:31build up on a very ornamental stand called a socle.
0:30:31 > 0:30:34By making the spectacular socle,
0:30:34 > 0:30:38you could give cheap food like crayfish the wow factor.
0:30:38 > 0:30:40But you also needed a talented chef
0:30:40 > 0:30:44with plenty of time on his hands to make one.
0:30:44 > 0:30:48I'm using a design to make this from an Antonin Careme,
0:30:48 > 0:30:53who was one of the most important chefs of the 19th century.
0:30:53 > 0:30:56He cooked for Napoleon, the Tsar of Russia,
0:30:56 > 0:31:00the Rothschild and the Prince Regent of England.
0:31:01 > 0:31:05George IV loved his grub, but if he'd eaten all the socle,
0:31:05 > 0:31:09he'd have ended up with some right royal indigestion.
0:31:09 > 0:31:12It's basically made out of a cardboard skeleton
0:31:12 > 0:31:15and then covered with a variety of options.
0:31:15 > 0:31:19This is made out of starch paste. You can make it out of pastry.
0:31:19 > 0:31:22You can even make them out of fat or wax,
0:31:22 > 0:31:25and sometimes they were even made from ice.
0:31:26 > 0:31:29The basic socle shape needed decoration
0:31:29 > 0:31:32and no household substance was safe from Careme.
0:31:34 > 0:31:40So, I'm going to make a paste for the ornaments on the socle.
0:31:40 > 0:31:44And it's made out of common garden starch...
0:31:45 > 0:31:48..which will be bound together
0:31:48 > 0:31:52with a gum which used to be called gum-dragon.
0:31:52 > 0:31:55Once the fire-breathing gum was combined with the starch,
0:31:55 > 0:31:58a small amount of water was mixed in.
0:31:58 > 0:32:00- HE BLOWS - Dragon dust.
0:32:00 > 0:32:03More like a spell than a recipe.
0:32:03 > 0:32:08Careme's socle also called for wax made from whale fat.
0:32:08 > 0:32:10If I pull a piece off,
0:32:10 > 0:32:13you can see that you can do anything with it.
0:32:13 > 0:32:16It stretches, it pulls, you can model with it, you can
0:32:16 > 0:32:19print it in a mould, it is a really flexible material.
0:32:19 > 0:32:22And you can also colour it.
0:32:23 > 0:32:26Careme was strict about the colour of decorations,
0:32:26 > 0:32:31and when red dye was needed, more creatures were sacrificed.
0:32:31 > 0:32:36To get my red, I'm using some little insects called cochineal beetles.
0:32:36 > 0:32:41If I give them a little bit of a crush,
0:32:41 > 0:32:44even there you can see a slight redness.
0:32:44 > 0:32:49But if I add to that a little tiny bit of alcohol, you can
0:32:49 > 0:32:53see that they're giving off a red colour very rapidly.
0:32:55 > 0:32:58Gum arabic, used nowadays in fizzy drinks and sweets,
0:32:58 > 0:33:03was then added to the boozy beetles to make a pigment.
0:33:03 > 0:33:07Then a small amount of the mixture was folded into the paste.
0:33:07 > 0:33:11And hey presto, you get quite a rich pink and then red.
0:33:11 > 0:33:15Using this wonderful board, which was actually carved
0:33:15 > 0:33:20at the time of Careme, I'm going to make this swag here,
0:33:20 > 0:33:23a beautiful assemblage of little flowers.
0:33:32 > 0:33:35Look at that. Isn't that incredibly beautiful?
0:33:37 > 0:33:39Perfect.
0:33:48 > 0:33:50That's my socle finished.
0:33:50 > 0:33:54I just wonder how many marks out of ten Careme would give me.
0:33:54 > 0:33:57Probably about three, I reckon!
0:33:58 > 0:34:01But Ivan's toughest test is building
0:34:01 > 0:34:03the crayfish pyramid that goes on top.
0:34:03 > 0:34:06Careme would have put a stale cone of bread inside to give
0:34:06 > 0:34:09the structure some much-needed support.
0:34:14 > 0:34:18To give his creation a final flourish, Ivan spears truffles
0:34:18 > 0:34:20and crayfish on an ornamental skewer.
0:34:22 > 0:34:28I'm then going to put that into the top of my pyramid,
0:34:28 > 0:34:33and it gives it extra height and a fantastic finishing touch.
0:34:33 > 0:34:39I think that is the most extreme prawn cocktail that I've ever seen.
0:34:43 > 0:34:46Well, I don't know when I'd get the time to make it,
0:34:46 > 0:34:49but I've got to admit that transforming a few humble crayfish
0:34:49 > 0:34:55into something so extravagant takes clever cooking to new heights.
0:34:58 > 0:35:02But where I can compete with Careme is making a dish look far more
0:35:02 > 0:35:05expensive than it actually is.
0:35:05 > 0:35:07With a few clever tricks, I can turn a shop-bought
0:35:07 > 0:35:12flan into a spectacular, speedy strawberry gateau.
0:35:12 > 0:35:14It's so easy, even my old friend,
0:35:14 > 0:35:17British touring-car champion Jason Plato,
0:35:17 > 0:35:20should be able to make one to impress his two young daughters.
0:35:20 > 0:35:23- Now, then.- Hey, how are you doing, matey?- Good, how are you?
0:35:23 > 0:35:26- Are you all right? Are you well? - How are you doing?- What are we doing?
0:35:26 > 0:35:29- What are we cooking?- Well, you're cooking, I'm not.- What am I cooking?
0:35:29 > 0:35:32- You're doing a lot of whisking. - Whisking? I'm glad I can whisk!
0:35:32 > 0:35:33JAMES LAUGHS
0:35:35 > 0:35:38- Now, I know you've got two daughters. - Yes, yes.
0:35:38 > 0:35:40So, I thought I'd show you how to make a cake,
0:35:40 > 0:35:42cos I know what you're like in the kitchen,
0:35:42 > 0:35:44and, to be fair, you're a better driver than you are a chef.
0:35:44 > 0:35:47Well, yes. I'm definitely not that good in the kitchen.
0:35:47 > 0:35:49Now, if we got you to mix eggs and sugar together,
0:35:49 > 0:35:52- that's pushing things a little too far, so...- If you say so!
0:35:52 > 0:35:53THEY LAUGH
0:35:53 > 0:35:56- So, we're going to make a cake using this ready-made cake.- OK.
0:35:56 > 0:35:59But it looks really impressive. This is a sponge flan case, all right?
0:35:59 > 0:36:01Take the flan case like that...
0:36:02 > 0:36:05Careful with it! We've got a metal ring each, all right?
0:36:05 > 0:36:06And then what we're going to do
0:36:06 > 0:36:08is we're going to cut it through there...
0:36:10 > 0:36:13Leaves this sponge. Right, now...
0:36:13 > 0:36:15So, what got you racing in the first place, then?
0:36:15 > 0:36:16My dad was in the motor trade.
0:36:16 > 0:36:22He was a BMW dealer, and he took a racing car in as a bad debt.
0:36:22 > 0:36:27It was for him, really, and I managed to get my hands on that.
0:36:27 > 0:36:29On the Sundays when the garage was closed,
0:36:29 > 0:36:32we used to have an in-and-out for the petrol pumps
0:36:32 > 0:36:33and a chain on the in-and-out,
0:36:33 > 0:36:36and we used to drive around the petrol pumps on a weekend.
0:36:36 > 0:36:39And then we found a local track, we found a club.
0:36:39 > 0:36:42We started competing, and, you know, within a year,
0:36:42 > 0:36:44we'd won the club championships, the regionals,
0:36:44 > 0:36:47and then went on to win the British, so as long as I can ever remember,
0:36:47 > 0:36:50motor racing was... Even from the age of 12.
0:36:50 > 0:36:53OK, let's see how fast he is in the kitchen.
0:36:54 > 0:36:56Start by cutting the flan in half width-ways
0:36:56 > 0:36:58so you end up with two thin layers.
0:36:58 > 0:36:59That's it.
0:36:59 > 0:37:01Rather than cut straight through,
0:37:01 > 0:37:05turning as you cut it will make the layers nice and even.
0:37:05 > 0:37:08- I'm quite happy with that. - Split it off, and then we'll see.
0:37:08 > 0:37:12- Hey, he's on it!- Now what we're going to do is get our cream ready.
0:37:12 > 0:37:14So, this is where...
0:37:14 > 0:37:17- This is a touring car racing driver's diet now.- Yeah!
0:37:17 > 0:37:20That's called a Scottish salad, is it not?
0:37:20 > 0:37:24Whip up a pint of double cream, and add a tablespoon of vanilla paste.
0:37:24 > 0:37:27We're going to whip this up. Now, you want it partly whipped.
0:37:27 > 0:37:29- Soft peaks.- Soft peaks, that'll do.
0:37:29 > 0:37:32So, we'll leave this to mix for a couple of minutes. All right.
0:37:32 > 0:37:35Now, then what you're going to do is you're going to take the cake base
0:37:35 > 0:37:38and then stick it inside the mould there.
0:37:38 > 0:37:41This is the bottom bit here, leaving the top bit for later, all right?
0:37:41 > 0:37:47Now trim 400g of large strawberries, and then cut them in half lengthways.
0:37:47 > 0:37:49Now, the cream's whipped.
0:37:50 > 0:37:53Like that, which is perfect. Go on, have a taste.
0:37:55 > 0:37:57Oh, yeah, you can taste that vanilla, can't you?
0:37:57 > 0:37:59Anyway, we take the strawberries and you put them on
0:37:59 > 0:38:00the side of the mould like this.
0:38:00 > 0:38:03So, the cut side goes all the way around the edge.
0:38:03 > 0:38:05Make sure they go nice and even.
0:38:05 > 0:38:07Cos this is the important bit, all right?
0:38:07 > 0:38:10While you're catching up, we're going to take some liqueur.
0:38:10 > 0:38:13See, now we're getting excited!
0:38:13 > 0:38:15Now, the difference is I've measured this,
0:38:15 > 0:38:18cos you've been round my house before and I know how much you drink!
0:38:18 > 0:38:20So, we take a little bit of liqueur
0:38:20 > 0:38:22and just drizzle it over the base of the sponge like that.
0:38:22 > 0:38:27- You are the most successful touring car driver ever.- Yeah, with 92 wins.
0:38:27 > 0:38:30And still you've got the enthusiasm for racing.
0:38:30 > 0:38:31You've still got the hunger for it.
0:38:31 > 0:38:35You know, my game is all about passion and the desire to win.
0:38:35 > 0:38:38You know, it gets me out of bed in the morning.
0:38:38 > 0:38:43Add as much cream as necessary to fill the top of the strawberries.
0:38:43 > 0:38:46Place the remaining flan case on the top and press down lightly.
0:38:46 > 0:38:48Then sprinkle with icing sugar.
0:38:51 > 0:38:53This is where you need to speak to your mechanic,
0:38:53 > 0:38:55- cos he'll have one of these.- Yeah.
0:38:55 > 0:38:56Blowtorch, all right?
0:38:56 > 0:39:00So, what you need to do is get your skewer, heat it up...
0:39:00 > 0:39:03How come your area's a lot clearer than mine?
0:39:05 > 0:39:06This is what happens, isn't it?
0:39:06 > 0:39:08Well, I've seen...what happens in your house!
0:39:08 > 0:39:10THEY LAUGH
0:39:10 > 0:39:12I've seen you cook. It's just like this at home!
0:39:12 > 0:39:14It's just carnage everywhere, look.
0:39:14 > 0:39:15Right, you get a metal skewer
0:39:15 > 0:39:17and then this is a little homage to you, look.
0:39:19 > 0:39:21- Are you liking this?- I am, yes.
0:39:21 > 0:39:24Chequered flag, but mine is on a slanty angle.
0:39:24 > 0:39:27This decoration is simply for Jason's benefit,
0:39:27 > 0:39:31but you could do it at home with a metal skewer heated over a gas ring.
0:39:31 > 0:39:34Otherwise, simply decorate with fresh berries.
0:39:35 > 0:39:36Then a few blackberries.
0:39:38 > 0:39:41Over the top. You can cut these in half if you wish.
0:39:41 > 0:39:44Heat up the metal ring. It just loosens the cream. Very quickly.
0:39:44 > 0:39:49You don't want to hold this blowtorch any longer than that. Onto the cake.
0:39:49 > 0:39:52And then if you watch... You lift this off...
0:39:52 > 0:39:55- Oh, see, that's pretty as a picture, isn't it?- All right?
0:39:59 > 0:40:02You don't want it on too long. You just loosen...
0:40:02 > 0:40:03You can use a hot cloth for this.
0:40:03 > 0:40:05You don't have to use the blowtorch, but...
0:40:07 > 0:40:09Oh, you little fighter.
0:40:12 > 0:40:15- Look at that, that's...- Eh?
0:40:15 > 0:40:17- Make more mess. Look at that! - THEY LAUGH
0:40:17 > 0:40:19- Are you happy with that?- I am, yeah.
0:40:19 > 0:40:22Right, now we're going to finish this off.
0:40:22 > 0:40:26For a final wow factor, caramel sponge sugar is the way to go.
0:40:26 > 0:40:29Simply place caster sugar in a clean frying pan
0:40:29 > 0:40:32and let it caramelise over a medium heat.
0:40:32 > 0:40:35But also let it cool slightly before you work with it.
0:40:35 > 0:40:39This is boiling hot sugar, so do this away from the kids.
0:40:39 > 0:40:44What you do is you pull the sugar in between your fingers like that.
0:40:44 > 0:40:48- So, grab each bit of sugar as it goes.- Wow, look at that.- Like this.
0:40:48 > 0:40:50And you pull each strand of sugar.
0:40:50 > 0:40:53- And by now, there's a blister forming on my finger.- Yeah!
0:40:53 > 0:40:56- How cool's that?- And we lift that up.- Wow. Impressive.
0:40:56 > 0:40:57And you put that on your cake.
0:40:57 > 0:41:00So, the idea is to put this on and a few more.
0:41:03 > 0:41:07Oh, yeah, it is a bit... Oh, it's a bit bitey, isn't it?
0:41:07 > 0:41:08THEY LAUGH
0:41:08 > 0:41:10- That is hot!- Keep going.
0:41:12 > 0:41:15And there's a few other shapes you can do, as well.
0:41:16 > 0:41:20Look at that. It is cool stuff, isn't it? It's like a suspension strut.
0:41:20 > 0:41:22It is, yeah!
0:41:24 > 0:41:27You might have a career after this racing sort of stuff. You know that?
0:41:27 > 0:41:29Plato's Patisserie.
0:41:29 > 0:41:31It's quite fun, actually, isn't it?
0:41:31 > 0:41:33See, this cooking thing's not that poncey, is it?
0:41:33 > 0:41:35I think my work here is complete.
0:41:35 > 0:41:37THEY LAUGH Look at that! Eh?
0:41:37 > 0:41:40- I'm chuffed with that.- Are you happy with that?- I am, yeah.
0:41:40 > 0:41:42And if Jason can do it, so can you.
0:41:42 > 0:41:44With a few decorating flourishes,
0:41:44 > 0:41:48this simple cake is quickly dressed to impress.
0:41:48 > 0:41:52Whoever eats a slice will think you're a baking god.
0:41:53 > 0:41:57Should you tell them how easy it is? I'll leave that up to you.
0:41:57 > 0:42:00Do I get to take that home for Soph and the girls?
0:42:00 > 0:42:01- Yeah, of course you do.- Right.
0:42:01 > 0:42:04- You can claim that one as well if you want.- No, they'll know that's not me.
0:42:04 > 0:42:06THEY LAUGH
0:42:06 > 0:42:08MUSIC: Born To Be Wild by Supertramp
0:42:08 > 0:42:11Well, I think us baking boys deserve a bit of downtime.
0:42:11 > 0:42:15And this is one track where I think I can beat a British racing champion.
0:42:15 > 0:42:17# Head out on the highway... #
0:42:17 > 0:42:19I'm concentrating more on this than I did on my cake.
0:42:19 > 0:42:20THEY LAUGH Four laps down!
0:42:20 > 0:42:23# Whatever comes our way... #
0:42:24 > 0:42:27OK, maybe I should stick to the kitchen.
0:42:27 > 0:42:29Well, with a little clever cooking,
0:42:29 > 0:42:33I've shown how you can eat well without paying over the odds.
0:42:34 > 0:42:37Whether it's upscaling humble ingredients
0:42:37 > 0:42:39or pimping up a simple cake,
0:42:39 > 0:42:42this is gourmet food on an everyday budget.
0:42:44 > 0:42:50You can find all the recipes from the series on bbc.co.uk/food.
0:42:54 > 0:42:57- How many laps have we done? - Two more laps to go!
0:42:57 > 0:43:01Oh, he's gone, he's gone! That was bang out of order!
0:43:01 > 0:43:02You are such a cheating git!
0:43:02 > 0:43:03THEY LAUGH
0:43:06 > 0:43:08Ye-e-es!