0:00:02 > 0:00:06I'm Lorraine Pascale and this is all about fast, fresh and easy food.
0:00:08 > 0:00:10Delicious meals can be really quick to make
0:00:10 > 0:00:15and for me cooking from fresh ingredients is the way to go.
0:00:17 > 0:00:20Great food can be fast and delicious with these effortless recipes
0:00:20 > 0:00:22and a few simple shortcuts.
0:00:25 > 0:00:29Follow my tips and hopefully you'll never want to reach for a ready meal again.
0:00:32 > 0:00:35Making quick, tasty food for everyday meals
0:00:35 > 0:00:38and last-minute entertaining can all be so easy.
0:01:07 > 0:01:10To me, some food is just comfort food.
0:01:10 > 0:01:13It makes me feel all warm and cosy and smiley inside
0:01:13 > 0:01:15and these are some of my favourites.
0:01:19 > 0:01:24Nothing says comfort like my luxury chocolate mousse with raspberries.
0:01:25 > 0:01:28A speedy pasta supper - prawn and chorizo linguine
0:01:28 > 0:01:32with a rich tomato and red wine sauce.
0:01:33 > 0:01:38And a cosy twist on a Chinese classic - sweet and sour pork balls.
0:01:40 > 0:01:45I'll also be cooking up a soft and creamy lasagne with golden veg.
0:01:45 > 0:01:46Totally scrummy.
0:01:48 > 0:01:52And how about some shamelessly fun mini chocolate lollies on a stick?
0:01:58 > 0:02:02I get the insider's guide to fresh and fast cooking on the streets.
0:02:02 > 0:02:06This food is absolute feel-good food.
0:02:06 > 0:02:11- I love getting my hands mucky. - That's the way to do it.- Get your hands in the food.- Yep, perfect.
0:02:12 > 0:02:15I'm kicking off with a comforting breakfast,
0:02:15 > 0:02:19perfect for those mornings when you're in need of something extra special.
0:02:21 > 0:02:25Sometimes, when I can get out of bed BEFORE noon on a Sunday,
0:02:25 > 0:02:29I like to treat my family to gingerbread pancakes dripping with maple syrup.
0:02:32 > 0:02:35I start off with a classic pancake mix.
0:02:35 > 0:02:40So 225 grams of self-raising flour, in the blender.
0:02:41 > 0:02:45300ml of semi-skimmed milk.
0:02:47 > 0:02:49One medium-sized egg.
0:02:51 > 0:02:53A little pinch of cinnamon.
0:02:55 > 0:02:58And about two teaspoons of ground ginger.
0:02:58 > 0:03:01This will give it some extra spice.
0:03:04 > 0:03:06The seed of one vanilla pod.
0:03:06 > 0:03:10Two to three tablespoons of soft, light brown sugar.
0:03:13 > 0:03:18To make them extra fluffy, one teaspoon of baking powder.
0:03:18 > 0:03:19And then blitz.
0:03:23 > 0:03:24And they're ready to cook.
0:03:34 > 0:03:37Right. Now I'm going to leave those to sit
0:03:37 > 0:03:40and get nice and crispy on the bottom, then I'll flip them over.
0:03:40 > 0:03:44These just need two minutes on each side.
0:03:47 > 0:03:50And now to build the pancake stack.
0:03:52 > 0:03:55To accompany my pancakes, I've fried off some Parma ham
0:03:55 > 0:03:58until it's nice and crispy.
0:04:00 > 0:04:05Now, I'm going to give it a little bit of lemon zest, just a pinch.
0:04:06 > 0:04:11Some maple syrup. Big drizzle.
0:04:11 > 0:04:14All over. Look at that.
0:04:14 > 0:04:19And this pancake stack is for sharing.
0:04:21 > 0:04:26And that's it. A perfect pick-me-up for a lazy Sunday morning.
0:04:26 > 0:04:29Try telling me that you're not tempted!
0:04:33 > 0:04:37Just the thought of some ingredients makes me feel amazing.
0:04:37 > 0:04:41Spicy chorizo is definitely one of those.
0:04:41 > 0:04:44Apart from the fact that I just love it,
0:04:44 > 0:04:46apparently the heat of the spicy chilli flavour
0:04:46 > 0:04:50can trigger the body to release a rush of feel-good endorphins.
0:04:51 > 0:04:55I am a real chorizo lover. I eat it pretty much every day.
0:04:55 > 0:05:01It's a wonderful cured combination of paprika, garlic, and sherry.
0:05:01 > 0:05:05I'm going to use it in my next dish which is a prawn linguine
0:05:05 > 0:05:08with chorizo and a Cabernet tomato sauce.
0:05:13 > 0:05:18Gently fry two teaspoons of crushed fennel seeds in a little oil.
0:05:18 > 0:05:20Slice one red chilli
0:05:20 > 0:05:25along with two sprigs of rosemary and two cloves of garlic,
0:05:25 > 0:05:27and throw into the pan.
0:05:29 > 0:05:33And then chorizo, one of my favourite ingredients.
0:05:37 > 0:05:40Oh! Really aromatic.
0:05:40 > 0:05:44Chorizo, the rosemary, the fennel, really powerful flavours.
0:05:48 > 0:05:50A good two tablespoons of harissa.
0:05:50 > 0:05:53Harissa is a North African paste.
0:05:53 > 0:05:58It's tomatoes, chilli, garlic, really intense flavours.
0:05:58 > 0:06:01If you don't have it in your cupboard,
0:06:01 > 0:06:03tomato puree works just fine, too.
0:06:05 > 0:06:09Next, two tins of chopped tomatoes.
0:06:10 > 0:06:13Two teaspoons of oregano.
0:06:13 > 0:06:19And then wine. Cabernet Sauvignon, beautiful, plummy flavours.
0:06:20 > 0:06:23Every now and then I love to cook using alcohol.
0:06:23 > 0:06:27It's a fabulous flavour enhancer and these are some of my favourites.
0:06:27 > 0:06:32A Cabernet Sauvignon is great in a rich tomato sauce
0:06:32 > 0:06:35or with heavy meats like game or in a wonderful stew.
0:06:38 > 0:06:40Chardonnay, that hit drink of the '90s,
0:06:40 > 0:06:43goes beautifully when slow cooked with lamb.
0:06:44 > 0:06:48Madeira or Marsala goes beautifully with mushrooms.
0:06:48 > 0:06:51I like to pan fry some mushrooms with a little bit of butter
0:06:51 > 0:06:54and some thyme and then add a splash of Madeira or Marsala.
0:06:54 > 0:06:56Let that bubble away for a minute
0:06:56 > 0:06:58then serve it on some hot buttered toast.
0:06:58 > 0:07:03If the tomato and red wine combo wasn't delicious enough,
0:07:03 > 0:07:07there's just one more ingredient to make this dish truly irresistible.
0:07:07 > 0:07:11A little pinch of sugar, just to round off the flavours
0:07:11 > 0:07:14and soften any acidity in the tomatoes.
0:07:14 > 0:07:18Give everything a stir and then whack up the heat.
0:07:18 > 0:07:22Leave it to bubble away for about 10 minutes. Simple.
0:07:24 > 0:07:29And I like to put plenty of salt into the boiling water for the linguine.
0:07:30 > 0:07:33Once the pasta's been cooking for about five minutes,
0:07:33 > 0:07:37I need to get my prawns and add them to the sauce.
0:07:38 > 0:07:43So I've got 225 grams of peeled, raw prawns here.
0:07:44 > 0:07:48The prawns only need about three to four minutes before they're cooked.
0:08:13 > 0:08:17This prawn linguine with the chorizo and Cabernet sauce
0:08:17 > 0:08:21is going to be my supper.
0:08:32 > 0:08:35I think we all need a sweet treat now and then
0:08:35 > 0:08:38and I always think a little of what you fancy does you good.
0:08:46 > 0:08:50I call this next recipe my shameless shortcut cake pops
0:08:50 > 0:08:53because you just throw some biscuits in a blender,
0:08:53 > 0:08:57blitz it, and then dip it in more chocolate. Shameless!
0:09:01 > 0:09:04Tip two packets of chocolate cookies into a blender
0:09:04 > 0:09:08and whizz them into fine breadcrumbs.
0:09:11 > 0:09:15Add a good dollop of chocolate spread and then blitz again
0:09:15 > 0:09:18until the mixture comes together into a big ball.
0:09:22 > 0:09:26Spoon small blobs of the mix into your hands
0:09:26 > 0:09:29then roll them into about 18 to 20 equal-sized balls,
0:09:29 > 0:09:32placing them onto a lined baking tray as you go.
0:09:34 > 0:09:37Then pop them into the freezer for 15 minutes to firm up.
0:09:41 > 0:09:44Meanwhile, melt the white chocolate.
0:09:44 > 0:09:48The cheaper stuff is best for this as it melts much more smoothly.
0:09:48 > 0:09:50Remove the balls from the freezer
0:09:50 > 0:09:55and dip the end of a lollipop stick into the melted chocolate.
0:09:55 > 0:09:56This is your chocolate glue.
0:09:56 > 0:10:01Push the chocolatey end into a cake ball and repeat with the rest of them,
0:10:01 > 0:10:04placing them back onto the baking tray as you go.
0:10:14 > 0:10:17Dip the balls into the remaining chocolate one at a time
0:10:17 > 0:10:20and coat all over.
0:10:23 > 0:10:26Then cover with colourful cake decorations or nuts
0:10:26 > 0:10:28and cover as much as you like.
0:10:30 > 0:10:34Return to the freezer for 10 minutes until set.
0:10:34 > 0:10:36Then they're ready.
0:10:38 > 0:10:42These are the perfect treat for those with a very sweet tooth.
0:10:46 > 0:10:50There's a new breed of mobile eateries lining the streets of Britain,
0:10:50 > 0:10:52run by passionate foodies
0:10:52 > 0:10:56who are cooking simple yet brilliantly-created fast food.
0:11:00 > 0:11:03Today I'm in Dalston at Street Feast,
0:11:03 > 0:11:06home of some more fabulous foodie finds.
0:11:06 > 0:11:10I've come to catch up with Adrian, who's renowned for serving up
0:11:10 > 0:11:13authentic Caribbean flavours with a fresh and funky twist.
0:11:18 > 0:11:22- Hi, Adrian. You all right?- I'm fine. How are you?- I'm good, thanks.
0:11:22 > 0:11:24- I'm going to come inside. - Come inside.
0:11:24 > 0:11:28I'm here to find out the secret to making his jerk seasoning,
0:11:28 > 0:11:33a hot and tasty spice blend that pairs brilliantly with fish
0:11:33 > 0:11:34and traditionally with chicken.
0:11:34 > 0:11:39Adrian also uses it to spice up a typically Caribbean veggie treat.
0:11:40 > 0:11:43OK, so we're going to make sweet potato cakes? Right.
0:11:43 > 0:11:46- I've got my sweet potato. - You can start mashing that up.
0:11:47 > 0:11:52'To that, Adrian add beans, desiccated coconut,
0:11:52 > 0:11:54'plantain and herbs.'
0:11:54 > 0:11:57What is it that you love about cooking outside?
0:11:57 > 0:12:00It's the people, especially when you get food people
0:12:00 > 0:12:05and little youngsters like that wanting to experience food being cooked. It's lovely.
0:12:05 > 0:12:08- Where are the recipes from? - My great-grandmother Charlotte.
0:12:08 > 0:12:11She just passed down her jerk seasoning recipe
0:12:11 > 0:12:13and what we've decided to do
0:12:13 > 0:12:16is try and be a bit creative with the jerk seasoning
0:12:16 > 0:12:19and do something a bit different, especially for vegetarians as well.
0:12:19 > 0:12:23- What next?- We knock up a quick jerk seasoning.- OK, I'll watch.
0:12:26 > 0:12:28Nice.
0:12:28 > 0:12:32I love this thyme. I love thyme. I'd put it in everything if I could.
0:12:33 > 0:12:38I'm just going to show this Scotch bonnet. Very, very hot.
0:12:38 > 0:12:41Allspice is a very important ingredient, isn't it?
0:12:41 > 0:12:43Yes, the main ingredient.
0:12:43 > 0:12:47- Allspice is an essential ingredient in jerk chicken.- It is.
0:12:47 > 0:12:51Not five spices, not four spices. Allspice. Very different. Allspice for chicken.
0:12:51 > 0:12:55- So how much of that goes in? - I would say, like, maybe a teaspoon.
0:12:55 > 0:12:58- Not the whole bag?- No, no!
0:12:58 > 0:13:02- You can always add but you can't take away.- True.
0:13:02 > 0:13:07- A bit of salt and some black pepper. - What do you think about dried herbs?
0:13:07 > 0:13:10- Some people have dried herbs at home.- It can be used.
0:13:10 > 0:13:13- It's quick and easy. - I know a lot of people have oregano.
0:13:13 > 0:13:18- Could you use oregano?- I wouldn't personally but each to their own.
0:13:18 > 0:13:21- It still tastes all right. - Yes, it does.
0:13:21 > 0:13:23What we do is put a drop of honey in
0:13:23 > 0:13:25because when you're cooking it on the grill,
0:13:25 > 0:13:28the sweetness gives you that nice charcoaled...
0:13:28 > 0:13:31- The caramelisation? Perfect. - Good word.
0:13:32 > 0:13:35If I was doing chicken or something at home,
0:13:35 > 0:13:38- would I have to leave it overnight? - It's better overnight.
0:13:38 > 0:13:41If you make the marinade and let it marinade overnight,
0:13:41 > 0:13:45the flavours are much more intense. We're going to blend it.
0:13:47 > 0:13:50The finished jerk seasoning gets mixed into the sweet potato cakes
0:13:50 > 0:13:53along with some breadcrumbs. Then it's time to shape them.
0:13:55 > 0:13:59- I love getting my hands mucky. - It's the way to do it.
0:13:59 > 0:14:01Get your hands in the food. I just want to eat this now.
0:14:06 > 0:14:11Yep, that's perfect. That's perfect, absolutely perfect.
0:14:23 > 0:14:27- You used to work in kitchens. How long were you a chef for?- 20 years.
0:14:27 > 0:14:32- Thank you. Is it nice to be out of the kitchen?- Lovely. Look at this.
0:14:32 > 0:14:35- That's why.- Be your own boss?- Yes.
0:14:35 > 0:14:36Here we go.
0:14:40 > 0:14:44- Special.- It's nice, huh? - Really, really nice.- That's good.
0:14:46 > 0:14:48I love it.
0:14:48 > 0:14:51It's really subtle flavours and it all goes together so well.
0:14:51 > 0:14:54- Really nice. Thank you so much. - Pleasure.
0:14:57 > 0:15:01They really know how to make fast, fresh and easy food here
0:15:01 > 0:15:04and the chilli kick running through all of their food
0:15:04 > 0:15:07really makes you want to go back for more.
0:15:12 > 0:15:15Adrian's flavour combinations really work.
0:15:15 > 0:15:20The warmth of that jerk seasoning paired with the sweet potato is perfection
0:15:20 > 0:15:23and it's great to see such exciting vegetarian food.
0:15:23 > 0:15:28I've got another dish that puts vegetables centre stage,
0:15:28 > 0:15:30using more scrummy sweet potatoes.
0:15:31 > 0:15:35I'm going to make this sweet potato and butternut squash lasagne
0:15:35 > 0:15:38with sage, toasted pine nuts and nutmeg.
0:15:38 > 0:15:40It's these lovely golden layers of yumminess
0:15:40 > 0:15:46and the cheat about it is there's a white sauce that takes seconds to prepare.
0:15:52 > 0:15:55First, soften 12 lasagne sheets in boiling water.
0:15:55 > 0:15:58This makes them cook more evenly when layered.
0:15:58 > 0:16:02Mash together 600 grams of cooked sweet potato and butternut squash
0:16:02 > 0:16:05with a little bit of salt and pepper.
0:16:07 > 0:16:11Now chop a generous handful of sage and rosemary.
0:16:12 > 0:16:17Then to make your shortcut bechamel sauce, 600 grams of ricotta.
0:16:19 > 0:16:23100 grams of grated Parmesan.
0:16:25 > 0:16:26Two egg yolks.
0:16:28 > 0:16:30A bit of ginger.
0:16:30 > 0:16:31And then nutmeg.
0:16:31 > 0:16:36Really powerful aromas really boost the flavour of this dish.
0:16:37 > 0:16:39Salt and pepper.
0:16:42 > 0:16:46Then just give this a stir together and we're good to go.
0:16:48 > 0:16:51And now start assembling the lasagne.
0:16:53 > 0:16:56First a layer of mashed sweet potato and butternut squash.
0:16:58 > 0:17:00Some baby leaf spinach here.
0:17:00 > 0:17:04Just sprinkle it over and it will just wilt nicely in the oven.
0:17:07 > 0:17:11Then sprinkle over some of this sage and rosemary.
0:17:11 > 0:17:13It's going to add a pungent flavour.
0:17:16 > 0:17:19Scatter over some toasted pine nuts.
0:17:22 > 0:17:24Then the pasta sheets.
0:17:24 > 0:17:30Just overlap them slightly and then my cheat's bechamel sauce.
0:17:34 > 0:17:36Not really bechamel at all
0:17:36 > 0:17:40but it tastes even better than a standard bechamel, I think.
0:17:42 > 0:17:45Put about one third on there
0:17:45 > 0:17:50and then use my palette knife just to spread it over the lasagne.
0:17:54 > 0:17:56That's one lot.
0:17:56 > 0:17:59Then I just repeat that two more times.
0:18:08 > 0:18:12Once I complete the layers, I sprinkle over breadcrumbs
0:18:12 > 0:18:16and Parmesan cheese for a crunchy crust.
0:18:16 > 0:18:21And this goes into the oven for 15 to 20 minutes at 220 degrees.
0:18:23 > 0:18:25Just enough time for me to clear everything away.
0:18:39 > 0:18:40There you are.
0:18:40 > 0:18:46Butternut squash and sweet potato lasagne with sage and rosemary.
0:18:54 > 0:18:59There's one dish in particular that's packed full of warm and cosy flavours.
0:19:02 > 0:19:08It's a wonderfully comforting tangy, sugary, savoury and salty dish.
0:19:08 > 0:19:10This is my take on a Chinese classic,
0:19:10 > 0:19:12using some very tasty sausages.
0:19:17 > 0:19:21You can just use regular pork mince and flavour that,
0:19:21 > 0:19:25but I like to get really herby tasty sausages and use them.
0:19:25 > 0:19:29So that's four sausages in there. Quick hand wash.
0:19:29 > 0:19:33And then some breadcrumbs just to add a bit of bulk.
0:19:35 > 0:19:42About 75 grams of breadcrumbs. And one egg to bind it all together.
0:19:42 > 0:19:44A bit of salt and pepper.
0:19:47 > 0:19:51And then just mash it all together first.
0:19:51 > 0:19:53You can add extra herbs to this,
0:19:53 > 0:19:55a bit of chilli if you want to spice it up.
0:19:57 > 0:19:59And then get the heat on.
0:19:59 > 0:20:02What I'm going to do is roll this into about 20 balls
0:20:02 > 0:20:06and brown them up nicely. So a bit of oil in the pan.
0:20:08 > 0:20:14Just hands in and then roll them into even-sized balls like that.
0:20:17 > 0:20:22Really simple. And then straight in the hot oil to start browning off.
0:20:28 > 0:20:31Just keep turning them over
0:20:31 > 0:20:34to make sure all of the sides are lovely and brown.
0:20:36 > 0:20:39Right, now get on with the rice.
0:20:39 > 0:20:43When I cook rice, I like to use what is called the absorption method.
0:20:43 > 0:20:46It just saves time. I don't have to drain it at the end.
0:20:46 > 0:20:49I've got some long grain easy-cook rice.
0:20:51 > 0:20:53Hot water from the kettle.
0:20:53 > 0:21:01Pour it in until it comes up to about 2cm above the top of the rice.
0:21:01 > 0:21:04Whack the heat on high, lid on,
0:21:04 > 0:21:07and then once it comes to the boil, turn down the heat to a simmer.
0:21:10 > 0:21:11Now the veg.
0:21:11 > 0:21:14So I've got one red pepper here.
0:21:16 > 0:21:18Just going to chop it up into bite-size pieces.
0:21:21 > 0:21:25And then garlic. I've got this wonderful spring garlic.
0:21:25 > 0:21:28It's immature garlic so it's before it's all dried.
0:21:28 > 0:21:32Really, really fresh. A bit more stubborn than other garlics.
0:21:32 > 0:21:36It just smells incredible. I love garlic.
0:21:41 > 0:21:45Right, I can hear my rice pan lid rattling which means it's boiling
0:21:45 > 0:21:47and time to turn it down to a simmer.
0:21:47 > 0:21:49Just turn it all the way down there.
0:21:50 > 0:21:53Then get the lime ready, too.
0:21:54 > 0:21:58So squish as much juice as you can out.
0:21:58 > 0:22:02If your lime's really firm and you're not getting anywhere with it,
0:22:02 > 0:22:04pop it in the microwave for 10 seconds
0:22:04 > 0:22:07and that will make it more juicy.
0:22:09 > 0:22:12Veg in with the pork balls.
0:22:12 > 0:22:14Now lime. Drizzle.
0:22:17 > 0:22:23Tomato ketchup. So about 75 grams of this. Just squeeze it all in.
0:22:25 > 0:22:29And then balsamic for that tang, that acidity.
0:22:29 > 0:22:32Two or three tablespoons.
0:22:32 > 0:22:34And honey for extra sweetness.
0:22:38 > 0:22:41Looking good, looking very good.
0:22:41 > 0:22:44Sweet and sour wouldn't be sweet and sour without pineapple chunks.
0:22:45 > 0:22:50I like to add all of the juice and then half of the chunks.
0:22:52 > 0:22:55Turn that down to a simmer for about 10 minutes
0:22:55 > 0:22:57and it's done.
0:23:00 > 0:23:04Crush some salted peanuts and chop up some spring onions.
0:23:04 > 0:23:07Once the rice is cooked, simply stir them in.
0:23:08 > 0:23:11And that rice is ready.
0:23:11 > 0:23:15Just going to taste the sauce, check that it's sweet enough and sour enough.
0:23:15 > 0:23:19Mm! That's just perfect.
0:23:19 > 0:23:23A few spring onions on top to add a bit of bite and that is ready.
0:23:25 > 0:23:29You'll never reach for a jar of ready-made sweet and sour again.
0:23:29 > 0:23:35It's so simple transforming a few store-cupboard ingredients into a very tasty supper.
0:23:37 > 0:23:40When I think comfort food, I just think chocolate,
0:23:40 > 0:23:44whether it's a steaming mug of cocoa, a bar of chocolate,
0:23:44 > 0:23:49or if I'm feeling really indulgent, chocolate mousse with raspberries.
0:23:49 > 0:23:54And to start that recipe you need to heat 200ml of double cream in a pan.
0:24:00 > 0:24:04But first, the star of this dish, chocolate.
0:24:05 > 0:24:09We've got 150 grams of dark chocolate here
0:24:09 > 0:24:12and I'm going to need about 50 grams of milk chocolate.
0:24:12 > 0:24:17I just like that combo between bitter and sweet.
0:24:20 > 0:24:23So pop that in with the cream
0:24:23 > 0:24:25then just leave the chocolate to sit and melt.
0:24:28 > 0:24:32And now the eggs. I need three eggs for this.
0:24:32 > 0:24:34When you make this mousse,
0:24:34 > 0:24:39it's really important to use fresh, fresh, fresh eggs.
0:24:39 > 0:24:42I'm just going to separate the whites and the yolks
0:24:42 > 0:24:45and put the white into this larger bowl.
0:24:46 > 0:24:50I just tip the yolk backwards and forwards like that
0:24:50 > 0:24:53and let the white drizzle into the bowl.
0:24:55 > 0:24:59OK, I'm going to whisk up the egg whites and make a kind of meringue.
0:24:59 > 0:25:01I've got three egg whites in here
0:25:01 > 0:25:04and I'm going to put in one tablespoon of sugar.
0:25:10 > 0:25:14I'm just whisking it up until it's slightly frothy.
0:25:14 > 0:25:17Then put one tablespoon of caster sugar in.
0:25:22 > 0:25:24One tablespoon of caster sugar again.
0:25:24 > 0:25:27The reason I'm not putting all the caster sugar in at the same time
0:25:27 > 0:25:29is because this will weigh the egg whites down
0:25:29 > 0:25:31and you can't whisk them nice and stiff.
0:25:37 > 0:25:40And let's have a test.
0:25:40 > 0:25:43Perfect. One stiff peak.
0:25:45 > 0:25:49Right, by now I'm hoping that the chocolate has all melted.
0:25:49 > 0:25:52Let me give it a little stir.
0:25:52 > 0:25:54Initially it looks a bit grainy and odd
0:25:54 > 0:25:56but just keep mixing it and it will come good.
0:25:56 > 0:26:00Scoop it from underneath to make sure you get everything combined
0:26:00 > 0:26:03and then the yolks go in.
0:26:04 > 0:26:10Just mix everything together and it goes beautifully glossy and shiny.
0:26:10 > 0:26:14Then I'm going to fold the whites and this chocolate mix together.
0:26:17 > 0:26:20So just a dollop of chocolate and fold it through.
0:26:20 > 0:26:24I just find it easier to do it bit by bit rather than all together.
0:26:24 > 0:26:29You don't have to be too precious with it. You can give it a good mix.
0:26:29 > 0:26:30And the rest.
0:26:32 > 0:26:37In it goes. Oh, I just love the smell of chocolate.
0:26:48 > 0:26:51Right, so these need to go into the fridge for about an hour
0:26:51 > 0:26:53until they're nice and set.
0:26:53 > 0:26:55If you're in a hurry,
0:26:55 > 0:26:58just whack them in the freezer for about 15 minutes.
0:26:58 > 0:27:01That's all they need until they're nice and firm.
0:27:02 > 0:27:05When they're set, I like to decorate them
0:27:05 > 0:27:07with a little bit of icing sugar
0:27:07 > 0:27:11to really elevate this recipe from comforting to indulgent.
0:27:14 > 0:27:16And... Mm!
0:27:17 > 0:27:21Gorgeous. Very, very nice.
0:27:37 > 0:27:40These dishes are not only super simple and quick to prepare,
0:27:40 > 0:27:44but I feel they also give you a little hug from within.
0:27:45 > 0:27:47From pancakes to pasta,
0:27:47 > 0:27:50and chilli to chocolate,
0:27:50 > 0:27:52this is comfort food at its best.
0:27:54 > 0:27:58So those are a few of my favourite recipes to make me feel cosy and warm
0:27:58 > 0:28:01and I hope they'll do the same for you.
0:28:05 > 0:28:07< OK, guys.
0:28:07 > 0:28:12Thank you, Sam. Thank you, Bill, Lorraine.
0:28:12 > 0:28:15Let's get out of here.
0:28:21 > 0:28:25Subtitles by Red Bee Media Ltd