0:00:02 > 0:00:06I'm a busy mum and I cook every day, so I try to keep my food exciting.
0:00:06 > 0:00:08Anybody hungry?
0:00:08 > 0:00:11I like to experiment with new flavours and ingredients.
0:00:11 > 0:00:13Is that yummy?
0:00:13 > 0:00:17But I've always wanted to find out more about the food I feed my family.
0:00:19 > 0:00:21So in this series,
0:00:21 > 0:00:25I am travelling the length and breadth of the country to meet the
0:00:25 > 0:00:27- fishermen...- There is a Dover sole!
0:00:27 > 0:00:28We got a fish!
0:00:28 > 0:00:29..the farmers...
0:00:29 > 0:00:32- Has anyone ever gone in? - Yeah. I have!
0:00:32 > 0:00:36..the chefs and the producers who go the extra mile
0:00:36 > 0:00:40to make British food some of the best in the world.
0:00:40 > 0:00:42- Super! Yes! Look!- Brilliant!
0:00:42 > 0:00:44I will explore some familiar foods...
0:00:44 > 0:00:46That is so pretty.
0:00:46 > 0:00:47I feel totally inspired.
0:00:47 > 0:00:50..and try some that are totally new.
0:00:50 > 0:00:53You have to be completely bonkers to cook like this.
0:00:53 > 0:00:56And I'll be creating brand-new recipes...
0:00:56 > 0:00:58Mm! So sweet!
0:00:58 > 0:01:00..inspired by their produce...
0:01:00 > 0:01:03- Hope you're hungry.- Smells amazing!
0:01:03 > 0:01:06..as I go on my British food adventure.
0:01:13 > 0:01:17I want to begin my travels around Britain by discovering what food is
0:01:17 > 0:01:18being produced on my doorstep.
0:01:21 > 0:01:24So I'm exploring in and around the Home Counties, where I live.
0:01:27 > 0:01:29I'll be joining the race to harvest
0:01:29 > 0:01:31one of the world's fastest-growing veggies.
0:01:31 > 0:01:36Come on! You are a speed demon. I can't keep up with you!
0:01:36 > 0:01:40I'll be meeting a man who is thinking outside and inside the box
0:01:40 > 0:01:43to create something delicious.
0:01:43 > 0:01:45Oh, look at that.
0:01:45 > 0:01:47This just might become my new obsession.
0:01:53 > 0:01:55I grew up with a collision of flavours.
0:01:55 > 0:01:58Mum and Dad's spicy curries at home,
0:01:58 > 0:02:00and traditional British meals at school.
0:02:00 > 0:02:04And it was at school that I learned a brand-new and exciting way of
0:02:04 > 0:02:08preparing food - baking.
0:02:08 > 0:02:11Scones are one of the first things that I ever learned to bake,
0:02:11 > 0:02:15and I will never quite forget the magic of pulling out a freshly baked
0:02:15 > 0:02:19tray of gorgeous, warm scones.
0:02:19 > 0:02:25And once you have mastered a basic recipe, your possibilities are endless.
0:02:25 > 0:02:28One of my absolute faves are cheese scones.
0:02:28 > 0:02:31Especially when they come with delicious chive butter.
0:02:31 > 0:02:34Now, I have preheated my oven and I am going to get started
0:02:34 > 0:02:36with the flour.
0:02:37 > 0:02:39I always use a mixture
0:02:39 > 0:02:42of self-raising flour and strong bread flour.
0:02:42 > 0:02:45The self-raising flour is going to give the scone a lift,
0:02:45 > 0:02:48and the strong bread flour has got added protein in it,
0:02:48 > 0:02:50which means that it gives the scone
0:02:50 > 0:02:53that "not bread, not cake" scone texture.
0:02:54 > 0:02:55Add onion salt.
0:02:55 > 0:02:58What works better than cheese and onion?
0:02:58 > 0:03:02And then diced, cold butter.
0:03:04 > 0:03:07With a light touch, bring the mixture to breadcrumbs.
0:03:07 > 0:03:11This takes me right back to when I was about 11 years old and my teacher
0:03:11 > 0:03:16had a little trick. She would say, stop and if you give the bowl a shake,
0:03:16 > 0:03:18all of the big lumps come to the top.
0:03:18 > 0:03:20And then you just squished the big lumps.
0:03:20 > 0:03:25You just keep doing that until you have got what looks like fine
0:03:25 > 0:03:29breadcrumbs. So now let's move on to the best bit, the cheese.
0:03:31 > 0:03:34I find the perfect cheese for this is Red Leicester.
0:03:34 > 0:03:37It is not too dissimilar to a mature cheddar cheese,
0:03:37 > 0:03:41but cheddar doesn't quite have that lovely, vibrant orange.
0:03:41 > 0:03:44Now, that baked into a scone looks...
0:03:44 > 0:03:48Tastes delicious! But looks great.
0:03:49 > 0:03:52So add that to our flour mixture.
0:03:55 > 0:03:57So I have made a well in the centre,
0:03:57 > 0:04:00and to that I am going to add cold whole milk.
0:04:01 > 0:04:04Mix just enough to bring the dough together.
0:04:04 > 0:04:09The secret to light, fluffy scones is not overworking them.
0:04:09 > 0:04:11So there is no need for a rolling pin.
0:04:11 > 0:04:16Just push it out using the chubby part of your hand.
0:04:16 > 0:04:19To about the thickness of about two centimetres.
0:04:20 > 0:04:22Don't let any of that cheese escape.
0:04:22 > 0:04:26If you see any stray cheese, just stick it straight back in there.
0:04:28 > 0:04:30Gently press out the scones.
0:04:32 > 0:04:36Do not be tempted to twist.
0:04:36 > 0:04:40Because the second you twist, as your scone bakes,
0:04:40 > 0:04:41where you have twisted the dough,
0:04:41 > 0:04:46it will just curl over and then it will topple over.
0:04:46 > 0:04:47So don't be tempted,
0:04:47 > 0:04:50just pull straight back up and pop that scone out.
0:04:53 > 0:04:55Place them on a lined, greased baking tray,
0:04:55 > 0:05:00brush them with milk and pop them in the oven for 12 to 15 minutes.
0:05:00 > 0:05:02And while the scones bake in the oven,
0:05:02 > 0:05:07I am going to get going on a really quick chive butter.
0:05:08 > 0:05:10The butter has been resting at room temperature.
0:05:10 > 0:05:14It is unsalted because I am going to add the salt myself.
0:05:14 > 0:05:19Now, I like using rock salt because when you smother that butter on and
0:05:19 > 0:05:22then you bite into that butter and that scone,
0:05:22 > 0:05:25you get those little nuggets of salt when you bite into it and it's
0:05:25 > 0:05:29just... It's like a salty explosion in your mouth and it's lovely.
0:05:32 > 0:05:37And to that, I'm going to add a really good handful of chopped chives.
0:05:41 > 0:05:43I'm going to serve the butter in rounds,
0:05:43 > 0:05:48so I am spooning it into some clingfilm, rolling it into a sausage shape,
0:05:48 > 0:05:51then putting it into the fridge to chill for five minutes.
0:05:53 > 0:05:57There is nothing more homely than the smell of fresh baking.
0:05:58 > 0:05:59Oh, look at those.
0:06:02 > 0:06:04And that cheesy smell - yum!
0:06:07 > 0:06:11All my scones need now to be utterly perfect is my delicious chive butter.
0:06:12 > 0:06:13SHE WHISPERS: Look at that.
0:06:15 > 0:06:19One way to test whether a scone is perfect is it should split clean
0:06:19 > 0:06:21in the middle. Shall we give it a go?
0:06:26 > 0:06:28Not bad. Not bad at all.
0:06:29 > 0:06:32These are best eaten whilst they are still warm.
0:06:34 > 0:06:36I could sit here and watch this butter melt.
0:06:36 > 0:06:38But it won't wait.
0:06:42 > 0:06:44That is a match made in heaven.
0:06:45 > 0:06:48With a nod to my baking teacher at school,
0:06:48 > 0:06:51my cheese scones with chive butter, and, for me,
0:06:51 > 0:06:53the perfect taste of home.
0:06:56 > 0:07:00But now it is time to leave home and start my culinary journey.
0:07:00 > 0:07:05I am intrigued to find out what food is being produced in and around the
0:07:05 > 0:07:10Home Counties. My first stop is less than an hour from my front door.
0:07:10 > 0:07:14I am heading just outside Oxford to learn about one of the area's most
0:07:14 > 0:07:15highly prized crops.
0:07:17 > 0:07:21I can remember the first time I ate it. It is so delicious.
0:07:22 > 0:07:24Whenever I see British asparagus in the shops,
0:07:24 > 0:07:29it brings a smile to my face, and today, I get to pick some for myself.
0:07:31 > 0:07:37I'm meeting Imogen Stanley, who grows 75 acres of asparagus on her family farm.
0:07:37 > 0:07:40- Hi, Imogen.- Hi. - How are you?- Good, thanks.
0:07:40 > 0:07:41- How are you?- I'm very well.
0:07:41 > 0:07:44I can't quite believe that there is anything growing here.
0:07:44 > 0:07:47From a distance, it looks like you are not growing anything.
0:07:47 > 0:07:51We are. Definitely grow a lot of asparagus out there.
0:07:51 > 0:07:53The land may look unproductive,
0:07:53 > 0:07:57but the conditions here are perfect for growing one of my favourite veggies.
0:07:57 > 0:08:00This soil is quite sandy and has really good drainage,
0:08:00 > 0:08:02and asparagus need good drainage.
0:08:02 > 0:08:05It has really, like, fleshy roots, a bit like spaghetti...
0:08:05 > 0:08:06Yes.
0:08:06 > 0:08:09..that is planted in March.
0:08:09 > 0:08:13And then it takes three years before you can really pick the crop.
0:08:13 > 0:08:15After all that waiting,
0:08:15 > 0:08:18the asparagus harvest season is short-lived -
0:08:18 > 0:08:20around ten magical weeks.
0:08:20 > 0:08:21This asparagus, that is good to pick.
0:08:21 > 0:08:24Good height, nice thickness, nice and straight.
0:08:24 > 0:08:27- Is that what supermarkets look for? - They have a strict specification.
0:08:27 > 0:08:30It's got to be up to the knife, just above the ridges.
0:08:30 > 0:08:31So this one, obviously, is perfect.
0:08:33 > 0:08:36Yeah? And that's the perfect asparagus?
0:08:36 > 0:08:40- Yeah.- So that one is probably a little bit short for supermarket.
0:08:40 > 0:08:41How long will that take to grow?
0:08:41 > 0:08:43On a hot, sunny day like it is today,
0:08:43 > 0:08:47- they will grow up to five inches in a day.- In a day?- In a day.
0:08:47 > 0:08:50- Yeah.- I can't believe that that will be ready this afternoon.
0:08:50 > 0:08:54- It's like Mary Poppins' endless bag of asparagus.- I know.
0:08:54 > 0:08:56Asparagus thrives in hot conditions.
0:08:56 > 0:09:00Once the spring sun emerges, so do the farm's fleet
0:09:00 > 0:09:03of primed pickers - who work from dawn until dusk
0:09:03 > 0:09:07selecting the perfect spears as they reach their peak.
0:09:07 > 0:09:11It is a job made infinitely easier by a clever bit of kit.
0:09:11 > 0:09:13- Straight in?- Straight in.
0:09:13 > 0:09:16And who wouldn't want to take one for a spin?
0:09:16 > 0:09:18Wow, this is very ladylike.
0:09:18 > 0:09:21- Yes, it is very ladylike.- It takes me back to childbirth.
0:09:21 > 0:09:25- OK.- So this pedal here is what drives you forward.
0:09:25 > 0:09:26- OK.- And you steer with your feet.
0:09:26 > 0:09:28- Yeah, like wheeling.- Oh, I see!
0:09:28 > 0:09:30I get this. Whoa!
0:09:30 > 0:09:32- OK, I don't get it.- You've missed one already.
0:09:32 > 0:09:35I have to go and reverse now. I haven't even mastered forwards!
0:09:36 > 0:09:39I think I may have found the perfect supermarket asparagus.
0:09:39 > 0:09:44- That is always good.- Oh, I have got three here.
0:09:44 > 0:09:46Look, look, they are running away!
0:09:46 > 0:09:47- Yeah, see?- There you go.
0:09:47 > 0:09:49I might have damaged an asparagus in the process.
0:09:49 > 0:09:51Sorry about that.
0:09:51 > 0:09:54Asparagus has been cultivated for millennia.
0:09:54 > 0:09:56- It is quite thick.- That is quite fat, actually.
0:09:56 > 0:10:00- It's quite fat.- When the Egyptians were busy building the pyramids,
0:10:00 > 0:10:04they were also harvesting these delicate green spears.
0:10:04 > 0:10:06They could have done with one of these.
0:10:06 > 0:10:07I see now, at supermarkets,
0:10:07 > 0:10:12when you go and you see them in packets all in a line like soldiers,
0:10:12 > 0:10:17I did not realise that somebody is hand-picking each individual asparagus.
0:10:17 > 0:10:19If you came through with the machine,
0:10:19 > 0:10:20you'd cut the ones that are wonky.
0:10:20 > 0:10:22I feel sorry for the bent ones.
0:10:22 > 0:10:24Oh! Do you fancy a race?
0:10:24 > 0:10:26I'm feeling competitive!
0:10:26 > 0:10:27Are you? Ready?
0:10:27 > 0:10:28- Yeah.- Steady? Go.
0:10:29 > 0:10:30They are so slow!
0:10:31 > 0:10:32Come on!
0:10:34 > 0:10:37We could be racing and having a cup of tea at the same time.
0:10:37 > 0:10:40With a top speed of 3mph,
0:10:40 > 0:10:44this is never going to give Formula One a run for its money.
0:10:44 > 0:10:45Oh, I missed one. Here we go.
0:10:45 > 0:10:47Danger cut. Yes!
0:10:47 > 0:10:50You are a speed demon. I can't keep up with you!
0:10:50 > 0:10:52SHE LAUGHS
0:10:52 > 0:10:54I can't hear you. I'm too far ahead.
0:10:54 > 0:10:56Ha-ha-ha!
0:10:56 > 0:10:58Yay!
0:10:58 > 0:11:00Never!
0:11:00 > 0:11:01Argh!
0:11:01 > 0:11:03You gave yourself the better buggy - that's why!
0:11:03 > 0:11:05Right, let's have a look at what I've picked.
0:11:05 > 0:11:08I think I might have picked more asparagus than you -
0:11:08 > 0:11:10I might have won that competition.
0:11:10 > 0:11:12You did pick all the bent ones, though.
0:11:12 > 0:11:15I'm not letting all the wonky ones go to waste.
0:11:15 > 0:11:18I'm going to create a hearty lunch for Imogen,
0:11:18 > 0:11:20her family and the picking team,
0:11:20 > 0:11:22even if she did beat me in the race.
0:11:22 > 0:11:26I'm using this lovely, fresh asparagus in my Indian five-spice vegetable stir-fry.
0:11:28 > 0:11:31Asparagus does not get fresher than this,
0:11:31 > 0:11:35and the best way to enjoy this delicacy of the veg world
0:11:35 > 0:11:36is to keep it simple.
0:11:37 > 0:11:41There is nothing nicer than having all of these colourful vegetables
0:11:41 > 0:11:43and then cooking really quickly.
0:11:43 > 0:11:45Then you have still got the colour,
0:11:45 > 0:11:48you have still got that crisp texture from the vegetables.
0:11:48 > 0:11:51There is a lot of chopping happening today.
0:11:51 > 0:11:53A whole red chilli.
0:11:54 > 0:11:55And now for the courgette.
0:11:57 > 0:11:58I like to cut them into matchsticks.
0:12:01 > 0:12:05I'm using carrots for colour, and for sweetness, peppers.
0:12:07 > 0:12:10Now my wonky asparagus.
0:12:10 > 0:12:12I like the wonky ones.
0:12:12 > 0:12:16These are the ones that would never make it onto a supermarket shelf,
0:12:16 > 0:12:18and there is absolutely nothing wrong with them.
0:12:20 > 0:12:23So that is my gorgeous asparagus.
0:12:23 > 0:12:25The trick to getting a really crisp,
0:12:25 > 0:12:28fresh stir-fry is to make sure that you have got all the preparation
0:12:28 > 0:12:30ready. So as soon as that pan is on,
0:12:30 > 0:12:33it is about cooking it really quickly.
0:12:33 > 0:12:37And now I am going to add some oil to a very, very hot pan.
0:12:37 > 0:12:42All of my chopped veggies, along with whole mangetout go in together.
0:12:46 > 0:12:50There is nothing like that smell of fresh vegetables
0:12:50 > 0:12:51cooking in a hot pan.
0:12:53 > 0:12:55This literally takes two minutes.
0:12:55 > 0:12:57All I want to do is just warm the vegetables.
0:13:02 > 0:13:04You can see that courgette has gone all floppy.
0:13:04 > 0:13:07That means... For me, that is an indication to take it straight off.
0:13:09 > 0:13:11I don't want soggy vegetables.
0:13:12 > 0:13:16In a different pan, I'm going to start building up the flavours.
0:13:17 > 0:13:18So I am frying the garlic separately,
0:13:18 > 0:13:21and this is quite traditional in Bangladeshi cooking.
0:13:21 > 0:13:23It is a way of adding the garlic without it getting lost.
0:13:25 > 0:13:26I love that smell.
0:13:27 > 0:13:29That reminds me of home.
0:13:29 > 0:13:30Fried garlic and shouting.
0:13:32 > 0:13:34My parents are very competitive cooks,
0:13:34 > 0:13:36so someone is always doing something wrong.
0:13:36 > 0:13:39And it is usually my dad.
0:13:39 > 0:13:42Along with my garlic, more aromas of home.
0:13:42 > 0:13:44Indian five-spice.
0:13:44 > 0:13:46I like to buy mine separate and then mix it up -
0:13:46 > 0:13:48just much more cost-effective.
0:13:49 > 0:13:52Onion seeds. Fenugreek seeds.
0:13:54 > 0:13:55Cumin seeds.
0:13:56 > 0:13:58Some fennel seeds.
0:13:58 > 0:14:01And I like to use a blend of black and yellow mustard.
0:14:02 > 0:14:05I am adding a generous scoop of my spices.
0:14:06 > 0:14:09Oh, that is an incredible smell.
0:14:09 > 0:14:12Fry them just for a minute to release the flavours.
0:14:12 > 0:14:15And you can hear the spices squeaking.
0:14:15 > 0:14:16SPICES SQUEAK AND POP
0:14:16 > 0:14:18And they are popping. Just very slightly.
0:14:18 > 0:14:21I'm going to throw that straight on top of the vegetables.
0:14:23 > 0:14:27I like to spice my stir-fry up with a popular garlic and chilli sauce
0:14:27 > 0:14:30called Sriracha, which you can buy in the supermarket.
0:14:30 > 0:14:33Now, you can put in as much as or as little as you like.
0:14:34 > 0:14:35Don't watch.
0:14:38 > 0:14:43Just stirring the Sriracha through so it just coats all the vegetables.
0:14:43 > 0:14:47And then a final flourish - just fresh coriander.
0:14:54 > 0:14:58Loads of chopping, but so, so simple and so quick,
0:14:58 > 0:15:02so colourful and absolutely delicious.
0:15:02 > 0:15:06I think it is a great way to celebrate asparagus.
0:15:06 > 0:15:08- Hi, guys.- Hi.- Hi.
0:15:10 > 0:15:12And I'm hoping Imogen, her parents
0:15:12 > 0:15:15and the picking team enjoy their asparagus with a bit of heat.
0:15:15 > 0:15:17Dig in. Go for it.
0:15:17 > 0:15:20- Mm.- Good.
0:15:20 > 0:15:22- Quite spicy.- Too spicy?
0:15:22 > 0:15:24- No, no.- No, no?
0:15:25 > 0:15:28I don't normally have spicy food with asparagus.
0:15:28 > 0:15:30Do you eat asparagus every night?
0:15:30 > 0:15:31- Yeah.- Do you?
0:15:31 > 0:15:33Not necessarily.
0:15:37 > 0:15:40The Home Counties has some great food producers,
0:15:40 > 0:15:43and it is an area not afraid to experiment.
0:15:43 > 0:15:46When I heard about a man near Milton Keynes who runs a cookery school
0:15:46 > 0:15:49with a difference, I had to check it out.
0:15:51 > 0:15:54I have come to meet a retired fireman who runs classes
0:15:54 > 0:15:59in the art of smoking food. For me, this will be a first.
0:15:59 > 0:16:02- Hi, Turan.- Hi, Nadiya. How are you? - I'm very well.
0:16:02 > 0:16:04- How are you?- Nice to meet you.
0:16:04 > 0:16:07Yeah, very well, thank you. Shall we go and do some smoking?
0:16:07 > 0:16:09- Round here?- Yeah, round here.
0:16:09 > 0:16:10Round the corner?
0:16:10 > 0:16:13Before the advent of cans, fridges or freezers,
0:16:13 > 0:16:16smoking was used as a way to preserve food.
0:16:16 > 0:16:19But these days, it is valued more for the flavours it imparts.
0:16:19 > 0:16:23Today, I am learning about cold smoking, which, it turns out,
0:16:23 > 0:16:26begins not with smoke, but with salt.
0:16:26 > 0:16:28We've got two lovely sides of haddock here and we're going
0:16:28 > 0:16:32to put these in a brine before we smoke them.
0:16:32 > 0:16:33OK, so we are brining first?
0:16:33 > 0:16:38Yeah. We can't just put this fish directly into a smoker because we
0:16:38 > 0:16:41are going to be smoking at sort of room temperature.
0:16:41 > 0:16:44So if we were to put fresh fish in that environment, it will go off.
0:16:44 > 0:16:47So we need to get a kilo of salt in there.
0:16:47 > 0:16:50Bacteria does not like a salt solution,
0:16:50 > 0:16:54so we are dissolving salt in cold water to create a brine.
0:16:54 > 0:16:55So when did you start smoking?
0:16:55 > 0:16:57- When did you get into it?- It was about 12 years ago.
0:16:57 > 0:17:00Started off as a hobby when I was in the fire brigade.
0:17:00 > 0:17:03Wow. So you went from putting out fires to making them?
0:17:03 > 0:17:04- Yeah! - THEY LAUGH
0:17:06 > 0:17:08I spent 30 years telling people how dangerous smoke is,
0:17:08 > 0:17:11and now I am telling people there are certain smokes that are great.
0:17:11 > 0:17:14- How great it is!- Yeah, absolutely. - I can actually see my spoon now.
0:17:14 > 0:17:16It didn't take that long, really, did it?
0:17:16 > 0:17:18No, it didn't. Fish in?
0:17:18 > 0:17:22Simply pick it up by the tail and just drop it in the brine.
0:17:23 > 0:17:26And then we will leave that there for about 20 to 25 minutes.
0:17:27 > 0:17:29- All right?- Straight in the fridge?
0:17:29 > 0:17:31Straight in the fridge.
0:17:31 > 0:17:35While our fish is doing its thing, we are moving on to stage two -
0:17:35 > 0:17:37building our smoker.
0:17:37 > 0:17:41And for that, we are using the most unlikely of materials -
0:17:41 > 0:17:43a cardboard box.
0:17:43 > 0:17:44I could smoke myself in that.
0:17:44 > 0:17:46It's enormous!
0:17:47 > 0:17:51Not only is our smoker cheap to make, it's super-easy, too.
0:17:51 > 0:17:55We'll just reinforce that with a piece of tape.
0:17:55 > 0:17:56It is like Blue Peter.
0:17:56 > 0:17:58It is. Totally Blue Peter.
0:18:00 > 0:18:01- There we go.- There you go.
0:18:01 > 0:18:02- Here.- That's it.
0:18:02 > 0:18:06- Getting the hang of this. - Nadiya, we are done.
0:18:06 > 0:18:08That is as basic as it gets.
0:18:08 > 0:18:10I am slightly confused.
0:18:10 > 0:18:11How are we not going to burn this box down?
0:18:11 > 0:18:14That is why you have got a firefighter teaching you.
0:18:14 > 0:18:15This is... Well!
0:18:15 > 0:18:18The real answer lies in a clever bit of kit.
0:18:18 > 0:18:23This is a maze-style smoke generator, and it burns in a very,
0:18:23 > 0:18:24very controlled way.
0:18:24 > 0:18:28It doesn't generate a lot of heat, so...
0:18:28 > 0:18:30Heat is one thing we do not want in this smoker.
0:18:30 > 0:18:35Cold smoking like this produces a delicate, aromatic flavour,
0:18:35 > 0:18:37and because the fish does not actually cook,
0:18:37 > 0:18:40the smoke can penetrate the flesh more deeply.
0:18:40 > 0:18:42- So, skin-side down?- Skin-side down.
0:18:42 > 0:18:47And the next time we see this fish, it will be cold-smoked.
0:18:47 > 0:18:48So that is oak dust.
0:18:48 > 0:18:49Fill it right up to the top.
0:18:52 > 0:18:54That is working nicely now.
0:18:54 > 0:18:56And we can pop that into the smoker.
0:18:56 > 0:18:57That is such a lovely smell.
0:18:59 > 0:19:02We are leaving the fish to take on the smoke for four hours.
0:19:07 > 0:19:12I'm intrigued to see how well some burning sawdust in a cardboard box
0:19:12 > 0:19:13can perform.
0:19:15 > 0:19:17- Should be ready now.- The big reveal.
0:19:19 > 0:19:22Oh, look at that! The colour on that is sensational.
0:19:22 > 0:19:26- It's translucent almost, isn't it? - Yeah. And the shine on top.
0:19:26 > 0:19:27That is called a pellicle.
0:19:27 > 0:19:29- A what?- It's called a pellicle, and it's just a thin,
0:19:29 > 0:19:32sticky salt glaze that gives it that shine.
0:19:32 > 0:19:37- Ah...- And that is a good sign that it's been cured properly and smoked.
0:19:37 > 0:19:40This just might become my new obsession.
0:19:40 > 0:19:44I have got a dad who would be very happy doing this with me.
0:19:44 > 0:19:47- Yeah. This is dad territory. - This is dad territory.
0:19:47 > 0:19:48- All day long.- For sure.
0:19:48 > 0:19:54- But I've got an amazing recipe that I'm going to make using this gorgeous haddock.- OK.
0:19:54 > 0:19:58I'm going to create an exquisite version of a simple snack I started
0:19:58 > 0:19:59making as a young mum.
0:20:00 > 0:20:05I'm doing a rarebit, which essentially is just posh cheese on toast.
0:20:05 > 0:20:09Not rabbit on toast, like I used to think it was.
0:20:09 > 0:20:13In honour of such a simple smoking process,
0:20:13 > 0:20:17I'm making a recipe that is also as effective as it is straightforward.
0:20:19 > 0:20:23Remember, it has been cold-smoked, so it still needs cooking.
0:20:23 > 0:20:26I'm going to simmer the smoked fish in milk.
0:20:26 > 0:20:29So, I'm adding the haddock flesh-side down.
0:20:29 > 0:20:31Two to three minutes is all it needs.
0:20:33 > 0:20:36The fish has just poached gently, and it's cooked,
0:20:36 > 0:20:38so I'm just going to lift that off.
0:20:38 > 0:20:42Don't throw that flavoursome milk away, you'll need it for the sauce.
0:20:42 > 0:20:45Once the haddock has cooled, gently flake it.
0:20:45 > 0:20:47It doesn't need much work, you literally just press it,
0:20:47 > 0:20:50and it will just fall away.
0:20:50 > 0:20:52Now for the sauce.
0:20:52 > 0:20:55Start with melted butter and plain flour.
0:20:55 > 0:20:57This will act as a thickener.
0:20:58 > 0:21:03Now, I'm going to add this lovely smoky milk a little bit at a time,
0:21:03 > 0:21:04and just keep stirring.
0:21:06 > 0:21:08You can see that thickens up straightaway.
0:21:09 > 0:21:11And then add some more of that milk.
0:21:14 > 0:21:17It's so important to keep whisking,
0:21:17 > 0:21:20because what you don't want is lumps.
0:21:20 > 0:21:21I'll just take that off the heat.
0:21:21 > 0:21:23I've got some grated mature cheddar,
0:21:23 > 0:21:27and I'm adding roughly two thirds and leaving the rest of it
0:21:27 > 0:21:28for the top.
0:21:28 > 0:21:30Add a splash of Worcester sauce,
0:21:30 > 0:21:33and add a couple of teaspoons of wholegrain mustard.
0:21:33 > 0:21:34And then a pinch of pepper.
0:21:37 > 0:21:38And an egg yolk.
0:21:39 > 0:21:41Remember, it is a fancy cheese on toast,
0:21:41 > 0:21:44so adding the egg yolk just makes it a little bit richer.
0:21:46 > 0:21:49Finally, the star of the show, my smoked haddock.
0:21:49 > 0:21:51Just gently mix that through,
0:21:51 > 0:21:55being careful not to break up those big flakes of fish.
0:21:55 > 0:21:58That is the kind of rarebit bit done.
0:21:58 > 0:22:03Spoon generous amounts of the smoky haddocky sauce onto some toast,
0:22:03 > 0:22:05and top with the leftover cheese.
0:22:05 > 0:22:07I'm going to pop that straight under the grill.
0:22:09 > 0:22:13Two or three minutes, and your rarebit will be ready.
0:22:13 > 0:22:16There is something quite therapeutic about watching cheese melt.
0:22:21 > 0:22:24There is nothing better than molten cheese.
0:22:26 > 0:22:30I'm serving this with a simple chicory and radish mix.
0:22:30 > 0:22:36And that bitter, sharp, sweet salad works so well with that smoky, creamy
0:22:36 > 0:22:38smoked haddock rarebit.
0:22:41 > 0:22:44There it is. An exquisite Welsh
0:22:44 > 0:22:47rarebit using my very own smoked haddock.
0:22:47 > 0:22:49I just hope Turan likes it.
0:22:50 > 0:22:55Wow! That's amazing, that looks absolutely delicious.
0:22:55 > 0:22:58- OK.- You have the big bit. - Let's give it a go.
0:23:02 > 0:23:04HE LAUGHS
0:23:04 > 0:23:06Mm-mm!
0:23:06 > 0:23:08- Mm?- Wow! I love cheese...
0:23:10 > 0:23:13..and I love smoked haddock, and that is just the perfect combination.
0:23:13 > 0:23:15I like the yummy sounds that you're making!
0:23:15 > 0:23:16THEY LAUGH
0:23:16 > 0:23:18Can't help it!
0:23:18 > 0:23:20That is absolutely delicious,
0:23:20 > 0:23:23and you can taste the smoky flavour of the fish, very delicate.
0:23:23 > 0:23:25- Can I have that bit? - It's all yours.
0:23:25 > 0:23:27Thanks.
0:23:27 > 0:23:29You could say that was a success.
0:23:34 > 0:23:38The Home Counties food scene can boast fantastic people and produce.
0:23:40 > 0:23:46But, for me, its greatest culinary claim is being the birthplace of one
0:23:46 > 0:23:49of my favourite desserts - Eton mess.
0:23:49 > 0:23:52So I'm going to recreate it, Nadiya-style.
0:23:53 > 0:23:57So, I'm making a cheesecake and an Eton mess all rolled into one.
0:23:59 > 0:24:03This refined mash-up is my homage to the legendary dish of meringue,
0:24:03 > 0:24:06cream and fruit, created at Eton College.
0:24:08 > 0:24:09I'm going to get started on the meringue,
0:24:09 > 0:24:11the Eton mess element of this dessert.
0:24:12 > 0:24:16Like every meringue, it starts life as egg whites.
0:24:16 > 0:24:17Turn on the mixer.
0:24:21 > 0:24:26So I've got 100 grams of caster sugar,
0:24:26 > 0:24:29and I'm going to add that one spoon at a time.
0:24:29 > 0:24:31What you don't want to do is throw all that sugar in,
0:24:31 > 0:24:34because it will deflate the egg whites.
0:24:35 > 0:24:38Whisk until you get stiff peaks.
0:24:38 > 0:24:40That is perfect for meringues.
0:24:42 > 0:24:46Here's a clever little trick that turns ordinary meringues into works
0:24:46 > 0:24:49of art. Paint lines of food colouring along the inside
0:24:49 > 0:24:51of a piping bag.
0:24:53 > 0:24:56It is always lovely to take something that is really simple
0:24:56 > 0:24:59and decorate it so that when you turn up with a dessert,
0:24:59 > 0:25:01it just makes people's jaws drop.
0:25:07 > 0:25:10To get these, squeeze gently, and then lift quickly.
0:25:15 > 0:25:17What can get more satisfying than that?
0:25:18 > 0:25:22While my meringues dry out in a cool oven for one hour,
0:25:22 > 0:25:24I can get on with the cheesecake base.
0:25:24 > 0:25:29The one thing that inspires me to bake a cheesecake is when I have
0:25:29 > 0:25:31five biscuits from five different packets.
0:25:31 > 0:25:35Broken biscuits, whatever biscuits you've got at the bottom of your tin.
0:25:36 > 0:25:39Combine your crushed up biscuits with melted butter,
0:25:39 > 0:25:43and then carefully shape them into a loose-bottomed cake tin.
0:25:44 > 0:25:47Take your time. Start with the base.
0:25:47 > 0:25:50And then work your way up the sides.
0:25:50 > 0:25:52Set it in the fridge for 15 minutes,
0:25:52 > 0:25:55ample time to make the cheesecake filling.
0:25:57 > 0:26:01First of all, I take double cream and icing sugar and whisk it up.
0:26:07 > 0:26:09Soft peaks.
0:26:09 > 0:26:11Perfect.
0:26:12 > 0:26:14Add a tablespoon of vanilla bean paste,
0:26:14 > 0:26:17and mix in lashings of cream cheese.
0:26:17 > 0:26:20We're making a dessert, and it's a decadent one at that,
0:26:20 > 0:26:22so do not skimp on anything.
0:26:22 > 0:26:24Full fat will taste better.
0:26:25 > 0:26:26Pour all of that in.
0:26:29 > 0:26:31This might be a lick-the-bowl kind of day.
0:26:31 > 0:26:36Fold in a generous helping of chopped, freeze-dried strawberries.
0:26:36 > 0:26:38And this is when a vanilla cheesecake gets fancy.
0:26:39 > 0:26:42These zingy little nuggets of fruitiness will give my filling
0:26:42 > 0:26:45an enticing burst of flavour as well as colour.
0:26:47 > 0:26:48Now, let's get that filling in.
0:26:50 > 0:26:54Once my biscuit base is loaded with all that scrumptious filling,
0:26:54 > 0:26:55it goes back in the fridge.
0:26:59 > 0:27:03After an hour, my striking, stripy meringues are ready.
0:27:03 > 0:27:05Look at those!
0:27:05 > 0:27:07And by the time they are fully cooled,
0:27:07 > 0:27:09my cheesecake is set for decorating.
0:27:10 > 0:27:14I think the strawberry cheesecake, as it is, is beautiful,
0:27:14 > 0:27:17but it's about the little elements that you put together that make it
0:27:17 > 0:27:21a little bit spectacular and really put a smile on someone's face.
0:27:22 > 0:27:26First, I am topping it with a strawberry coulis made from fruit,
0:27:26 > 0:27:29icing sugar and lemon juice.
0:27:29 > 0:27:33It adds a lovely freshness to the top of the cheesecake.
0:27:33 > 0:27:36Next, some chocolate-dipped strawberries.
0:27:36 > 0:27:39I have melted some white chocolate and dropped a couple of drops of
0:27:39 > 0:27:43dark chocolate in, rippled it with a little fork,
0:27:43 > 0:27:44and then dipped them in.
0:27:44 > 0:27:47So simple, but so effective.
0:27:50 > 0:27:51And for my final flourish,
0:27:51 > 0:27:56my candy-striped mini meringues and some freeze-dried strawberry slices.
0:27:59 > 0:28:02And that is my Eton mess cheesecake,
0:28:02 > 0:28:05all the elements of an Eton mess in a cheesecake.
0:28:06 > 0:28:09Almost too good to eat.
0:28:09 > 0:28:11That is not going to stop me, though.
0:28:13 > 0:28:15It's a decadent summer treat,
0:28:15 > 0:28:19and a delicious way to celebrate the culinary traditions of the Home Counties.
0:28:19 > 0:28:22- Guys, do you want some cheesecake? ALL:- Yes!
0:28:22 > 0:28:25And my sister and her kids seem to agree.
0:28:25 > 0:28:27Is that yummy?
0:28:28 > 0:28:30Next time, in the Peak District...
0:28:30 > 0:28:33Oh, my goodness! ..I try my luck making local oatcakes...
0:28:33 > 0:28:37- Yes, look!- Brilliant, the last three, perfect!
0:28:37 > 0:28:40..and get a taste of all things pickle.
0:28:40 > 0:28:42- Ooh, smoky!- Smoky.
0:28:50 > 0:28:53Subtitles by Ericsson