0:00:02 > 0:00:04I'm a busy mum and I cook every day,
0:00:04 > 0:00:07so I try to keep my food exciting.
0:00:07 > 0:00:09Anybody hungry?
0:00:09 > 0:00:12I like to experiment with new flavours and ingredients.
0:00:12 > 0:00:13Is that yummy?
0:00:13 > 0:00:16But I've always wanted to find out more about the food
0:00:16 > 0:00:19I feed my family.
0:00:19 > 0:00:22So, in this series, I'm travelling the length and breadth
0:00:22 > 0:00:25of the country to meet the fishermen...
0:00:25 > 0:00:27- There's a Dover sole.- You've got a fish! You've got a fish!
0:00:27 > 0:00:29..the farmers...
0:00:29 > 0:00:32- Has anyone ever gone in? - Yeah. I have.
0:00:32 > 0:00:34..the chefs and the producers
0:00:34 > 0:00:37who go the extra mile to make British food
0:00:37 > 0:00:39some of the best in the world.
0:00:39 > 0:00:42- Super!- Yes, look!- Brilliant.
0:00:42 > 0:00:44I'll 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 > 0:00:52I mean, you'd have to be completely bonkers to cook like this!
0:00:52 > 0:00:54HE LAUGHS
0:00:54 > 0:00:56And I'll be creating brand-new recipes...
0:00:56 > 0:00:58This works!
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.
0:01:14 > 0:01:18This week, I'm going north of the border for a taste of Scotland.
0:01:18 > 0:01:21This unspoiled landscape full of history and tradition
0:01:21 > 0:01:23is home to some ingenious people...
0:01:25 > 0:01:28- That's coriander.- Yes. - What?!
0:01:28 > 0:01:32..using ancient methods to produce truly surprising food.
0:01:32 > 0:01:34You know what, I'd happily stay here with you,
0:01:34 > 0:01:36and just bake bread for ever.
0:01:40 > 0:01:42But before I set off on my adventure,
0:01:42 > 0:01:46I'm making a comfort-food classic with a difference,
0:01:46 > 0:01:48to celebrate a staple that's kept the Scots
0:01:48 > 0:01:51in fine fettle for generations.
0:01:51 > 0:01:53When I think about Scotland,
0:01:53 > 0:01:57one ingredient that I associate almost instantly is porridge oats.
0:01:57 > 0:02:00Now I've got three small kids and I have spent a lifetime making
0:02:00 > 0:02:04flapjacks, so I've taken the ingredients from a flapjack,
0:02:04 > 0:02:07and used them as a topping on my apple crumble.
0:02:10 > 0:02:14Cinnamon stewed apple under a chewy layer of flapjack.
0:02:14 > 0:02:16Could it get any tastier?
0:02:16 > 0:02:20Porridge oats are delicious as they are, but when you toast them,
0:02:20 > 0:02:22they become really nutty and golden.
0:02:22 > 0:02:25It's an extra step, but it's a step worth doing.
0:02:26 > 0:02:31They'll need ten to 15 minutes - just enough time to make my caramel.
0:02:31 > 0:02:33I've got a small pan on the hob.
0:02:33 > 0:02:37Butter, muscovado sugar and golden syrup get sweet and sticky.
0:02:38 > 0:02:42Whoever invented squeezy bottles for golden syrup,
0:02:42 > 0:02:46I applaud them, because it has made life so much easier.
0:02:46 > 0:02:48Heat until the sugar's dissolved.
0:02:48 > 0:02:50I can still hear the sugar at the base of the pan
0:02:50 > 0:02:55when I hit it with the spoon and I know the sugar's not melted.
0:02:55 > 0:02:57So, be patient and keep stirring.
0:02:59 > 0:03:00I can't feel it and I certainly can't hear it.
0:03:03 > 0:03:05All dissolved. Take that off the heat.
0:03:05 > 0:03:08And don't forget to whip those oats out of the oven.
0:03:08 > 0:03:12I'm hit by that smell, that nutty gorgeous smell.
0:03:12 > 0:03:16Now mix the oh-so-good-for-you oats with all that sugary sweetness.
0:03:20 > 0:03:21And stir that,
0:03:21 > 0:03:28so all that delicious hot caramel coats every last bit of oat.
0:03:28 > 0:03:30I mean, that by itself is just a flapjack recipe,
0:03:30 > 0:03:33so you could very easily press it into a tin and bake it,
0:03:33 > 0:03:34and you'd have flapjacks.
0:03:34 > 0:03:39But imagine that on top of some cinnamon stewed apples!
0:03:40 > 0:03:44So I'm cracking out some Granny Smiths.
0:03:44 > 0:03:46Now, I used to get my apples from my neighbour.
0:03:46 > 0:03:48I say I get them -
0:03:48 > 0:03:50I used to steal my apples from my neighbour,
0:03:50 > 0:03:53but I've since moved, so I've resorted to buying them now.
0:03:56 > 0:03:58There's nothing worse...
0:03:58 > 0:04:01than skin...
0:04:01 > 0:04:05that's left on. So much so that when I've chopped up my apples,
0:04:05 > 0:04:08I always get my kids to check every bit of apple and make sure.
0:04:10 > 0:04:12And with a kilogram of apples,
0:04:12 > 0:04:14there's a lot of peel vigilance required.
0:04:19 > 0:04:22Look what I nearly got in.
0:04:22 > 0:04:24Don't want that. Let's just check.
0:04:24 > 0:04:25Oh, this is where the kids are handy.
0:04:25 > 0:04:27They're the ones who normally check.
0:04:27 > 0:04:29Where are they when you need them?
0:04:29 > 0:04:31No, I've got no skins in here.
0:04:31 > 0:04:36In with the apples go butter, sugar, and then cinnamon.
0:04:36 > 0:04:38Cinnamon can be a little bit of a bully.
0:04:38 > 0:04:41You put too much in and it kind of takes over,
0:04:41 > 0:04:44so you've got to be really careful, so I'm only using one teaspoon.
0:04:49 > 0:04:53Apple and cinnamon - they were meant to be.
0:04:53 > 0:04:57And to soak up the buttery apple juices, I have two friends -
0:04:57 > 0:04:59first, raisins.
0:04:59 > 0:05:04Those raisins are just sucking up that juice like a sponge.
0:05:04 > 0:05:06And to finish the job, cornflour.
0:05:13 > 0:05:16Now for our flapjack crumble.
0:05:17 > 0:05:19Take nice big clumps.
0:05:20 > 0:05:24And spread them all over the top.
0:05:26 > 0:05:28And then it's a whole 45 minutes in the oven
0:05:28 > 0:05:30before you can get this beauty out.
0:05:34 > 0:05:37Oh, look at that.
0:05:37 > 0:05:39Ooh, those smells.
0:05:40 > 0:05:42Oh, I couldn't be happier with that.
0:05:42 > 0:05:47Crisp, chewy, flapjack topping with the lovely stewed cinnamon
0:05:47 > 0:05:49and raisin apples underneath.
0:05:49 > 0:05:52If this does not warm your heart and your belly,
0:05:52 > 0:05:55nothing else will.
0:05:55 > 0:05:59This oaty pudding is a firm family favourite
0:05:59 > 0:06:03and has given me a taste of what's to come on my Scottish adventure.
0:06:10 > 0:06:13Now I'm heading to the land of heather,
0:06:13 > 0:06:16mountains and lochs to discover some of the country's hidden treats.
0:06:21 > 0:06:24First stop is on Scotland's west coast in Taynuilt,
0:06:24 > 0:06:27where I've been told I'll feel right at home.
0:06:30 > 0:06:33I've cooked curries and used spices my entire life.
0:06:33 > 0:06:37One of the first things I ever ate was my mum's chicken korma,
0:06:37 > 0:06:40so I'm here to meet a Scottish chef and forager
0:06:40 > 0:06:43who claims he can find a wild alternative to any exotic spice
0:06:43 > 0:06:46I can think of. Do I believe him?
0:06:46 > 0:06:49I don't know. Have to wait and see.
0:06:51 > 0:06:54- It's nice to meet you. - Nice to meet you.- How are you?
0:06:54 > 0:06:57- Yeah, great.- Gary Goldie makes his living from supplying locally
0:06:57 > 0:07:01foraged produce to some of the country's finest restaurants.
0:07:01 > 0:07:04Is foraging something you've done all your life?
0:07:04 > 0:07:08It's about 20 years ago, I was a chef in a hotel up the road there.
0:07:08 > 0:07:11It's a beautiful place for mushrooms all around it, so I bought a book,
0:07:11 > 0:07:14and I just loved going around collecting the mushrooms around the
0:07:14 > 0:07:15hotel and trying to figure out what they were.
0:07:15 > 0:07:17You know, and then, I was thinking,
0:07:17 > 0:07:20"Well, what else is there out there?" When you get going,
0:07:20 > 0:07:22you can maybe identify a new herb every week and then
0:07:22 > 0:07:25before you know it, you've got a large repertoire of herbs.
0:07:25 > 0:07:28And I expected when I came to meet you that we're going to be in the
0:07:28 > 0:07:30deep, dark woods somewhere in the middle of nowhere,
0:07:30 > 0:07:32- but we are literally off the side of the road?- Yeah.
0:07:32 > 0:07:36This is where... The hedgerows is where it's at.
0:07:36 > 0:07:40All along this area, there's salad leaves, there's spices.
0:07:40 > 0:07:44- Really?- This is a hawthorn tree.
0:07:44 > 0:07:46You can actually eat these little leaves.
0:07:46 > 0:07:48People used to eat them when they were on their way to school.
0:07:48 > 0:07:52Oh, I used to have a bag of crisps and a bar of chocolate.
0:07:52 > 0:07:57This one's called wood aven and it does have a spice flavour.
0:07:57 > 0:08:00- Have a sniff of that bit.- Oh, well done.
0:08:00 > 0:08:03Oh, what is that? I want to get it right so badly!
0:08:03 > 0:08:06- No, I won't...- No, don't tell me.- I won't.- Don't tell me!- I won't
0:08:06 > 0:08:07- tell you.- I'll work that one out.
0:08:07 > 0:08:09- It's clove!- Yeah.
0:08:10 > 0:08:12There's another one right here.
0:08:12 > 0:08:14This one's called hogweed.
0:08:14 > 0:08:18Oh, my good God! That smells like a curry.
0:08:18 > 0:08:20- Can I eat that?- Yeah, you can eat that.
0:08:20 > 0:08:23Like cardamom, you have too much of it, it's too perfumey.
0:08:23 > 0:08:26- You know...- Yeah, definitely, yeah.
0:08:26 > 0:08:28Gary might just have given my Indian spices
0:08:28 > 0:08:30a run for their money after all.
0:08:30 > 0:08:32There's one right in here that will blow your mind.
0:08:32 > 0:08:35I'm looking for a herb called sea arrowgrass.
0:08:37 > 0:08:39That's not just grass?
0:08:39 > 0:08:41- No.- Try a nibble on that one.
0:08:43 > 0:08:46Oh, my God! That's coriander.
0:08:46 > 0:08:48- Yeah.- What!
0:08:48 > 0:08:51I'm absolutely stunned. I wasn't expecting it to taste something that
0:08:51 > 0:08:54tastes so much like coriander.
0:08:54 > 0:08:56Yeah, it's...
0:08:56 > 0:08:58We might just have a curry.
0:09:03 > 0:09:07Who knew there'd be so many exotic ingredients to be found right here
0:09:07 > 0:09:10in the Scottish Highlands?
0:09:10 > 0:09:13To convince me that these wild plants can pass muster against the
0:09:13 > 0:09:16spices I know and love, Gary's putting together
0:09:16 > 0:09:19a foraged mushroom curry.
0:09:19 > 0:09:21So that's just the hogweed and the hogweed seeds,
0:09:21 > 0:09:24and they're really strong. You need to be careful with that.
0:09:26 > 0:09:28You've got the sea arrowgrass, you know.
0:09:28 > 0:09:30And that's the one that smells like coriander.
0:09:30 > 0:09:31- Is that the one?- Yeah.- Yeah.
0:09:32 > 0:09:34It's looking more and more like curry
0:09:34 > 0:09:36now that you've added the mushrooms as well.
0:09:38 > 0:09:41I think, because when you cook a curry, it's all about the stages,
0:09:41 > 0:09:43- and there's...- Yeah.- It's almost like a ritual.
0:09:43 > 0:09:45There's particular things that you do...
0:09:45 > 0:09:48- Yeah.- ..to enhance the flavour of particular spices.- OK.
0:09:48 > 0:09:51So I think my mum would just think you're a wizard if she saw this.
0:09:51 > 0:09:53Oh, a wizard!
0:09:53 > 0:09:56Another rule in Bangladeshi households is -
0:09:56 > 0:09:58one curry is never enough.
0:09:59 > 0:10:02Gary, I'm going to take traditional spices and I'm going to make some
0:10:02 > 0:10:05carrot and parsnip bhajis and then we can compare notes.
0:10:05 > 0:10:08- Are you up for that?- Yeah, definitely.
0:10:10 > 0:10:12These bhajis are a firm family favourite,
0:10:12 > 0:10:16and I am making a fresh coriander and chilli chutney to go with them.
0:10:18 > 0:10:21So many vegetables go well in a bhaji,
0:10:21 > 0:10:24and I've tried and tested them all.
0:10:24 > 0:10:28Cauliflower, broccoli, asparagus, courgette.
0:10:30 > 0:10:33I'm going through my vegetable aisle.
0:10:33 > 0:10:36Did I say potatoes? Sweet potatoes.
0:10:36 > 0:10:38Did I say broccoli? Don't use a cucumber.
0:10:38 > 0:10:41That wouldn't work.
0:10:41 > 0:10:42That's my parsnip done.
0:10:45 > 0:10:47So, I've got my ground spices.
0:10:47 > 0:10:49A teaspoon of coriander.
0:10:50 > 0:10:52A teaspoon of curry powder.
0:10:52 > 0:10:54A teaspoon of cumin.
0:10:56 > 0:11:00And then we've got chickpea flour, sometimes labelled as gram flour,
0:11:00 > 0:11:04and it actually has a really nutty flavour.
0:11:04 > 0:11:08Make sure each little bit of carrot and parsnip is coated.
0:11:09 > 0:11:12Beat in two eggs to bind the mixture together.
0:11:12 > 0:11:14Yeah! One-handed egg crack.
0:11:14 > 0:11:17I am always so proud of myself when I do that.
0:11:17 > 0:11:19So, that's the bhaji batter done.
0:11:21 > 0:11:23Fry in batches until golden.
0:11:27 > 0:11:29For me, a bhaji isn't a starter,
0:11:29 > 0:11:32it's always about having it with a cup of tea.
0:11:32 > 0:11:33That's how my mum would have it.
0:11:33 > 0:11:35That's how my grandma had it.
0:11:35 > 0:11:38This is the Bangladeshi equivalent of a digestive.
0:11:39 > 0:11:43Yes, there are a fair few members of my family who would have this bhaji
0:11:43 > 0:11:45by dunking it in a cup of tea.
0:11:45 > 0:11:47Sounds disgusting, but...
0:11:47 > 0:11:48it might work.
0:11:48 > 0:11:52I might be one of those relatives who might dunk a bhaji
0:11:52 > 0:11:54in a cup of tea. Maybe.
0:11:55 > 0:11:56Instead of tea, though,
0:11:56 > 0:11:59I'm serving these bhajis with a really easy chutney.
0:11:59 > 0:12:03Fresh coriander. Large handful.
0:12:03 > 0:12:05Stalks and all.
0:12:05 > 0:12:08The stalks are so similar to that sea arrowgrass that Gary
0:12:08 > 0:12:11and I picked earlier.
0:12:11 > 0:12:13I've got...
0:12:13 > 0:12:14three chillies.
0:12:16 > 0:12:19I hope Gary likes chilli.
0:12:19 > 0:12:22And then a teaspoon of sugar.
0:12:23 > 0:12:26A good pinch of salt.
0:12:27 > 0:12:30Finally, add the juice of half a lemon...
0:12:31 > 0:12:33..and a good glug of olive oil.
0:12:34 > 0:12:36Blitz into a smooth paste.
0:12:39 > 0:12:40That's perfect.
0:12:40 > 0:12:42SHE CLEARS HER THROAT
0:12:42 > 0:12:44Might still kill Gary, though.
0:12:44 > 0:12:45SHE COUGHS
0:12:46 > 0:12:50It will be interesting to see if Gary's foraged curry will be able to
0:12:50 > 0:12:54stand its own next to this authentically spiced classic.
0:12:54 > 0:12:56Do you like spicy food, Gary?
0:12:56 > 0:12:58- I do, yeah.- How spicy?
0:12:58 > 0:13:01- Not mega spicy, but almost mega spicy.- OK, then.
0:13:06 > 0:13:07That's spice.
0:13:07 > 0:13:09SHE LAUGHS
0:13:09 > 0:13:12No, that's great. It's not too spicy for me.
0:13:12 > 0:13:13So simple, but so nice.
0:13:16 > 0:13:17And now it's his turn.
0:13:17 > 0:13:21Will his curry pass the Bangladeshi taste test?
0:13:21 > 0:13:25That smells absolutely beautiful and it just looks stunning.
0:13:25 > 0:13:27And I can't believe I can actually recognise lots of bits
0:13:27 > 0:13:29that we picked together, so that's something that
0:13:29 > 0:13:31will stay with me forever.
0:13:36 > 0:13:38I have to say, I am pleasantly surprised.
0:13:38 > 0:13:40Wow. Absolutely delicious.
0:13:40 > 0:13:43It tastes like a curry. It looks like a curry.
0:13:43 > 0:13:47- It smells like a curry.- It's more exotic here than you think.- Yeah.
0:13:47 > 0:13:49It's quite... It's insane.
0:13:51 > 0:13:53That was amazing.
0:13:53 > 0:13:54My first wild Scottish curry.
0:13:57 > 0:13:58Scotland is full of surprises,
0:13:58 > 0:14:02and I can't wait for the next stop on my trip.
0:14:02 > 0:14:05I am heading east.
0:14:05 > 0:14:07Blair Atholl, up in rural Perthshire,
0:14:07 > 0:14:11is the site of one of the few working watermills in the country,
0:14:11 > 0:14:14and home to a very rare breed of baker -
0:14:14 > 0:14:17one who mills his own flour.
0:14:17 > 0:14:20He's offered to show me the ropes.
0:14:20 > 0:14:22How could I resist?
0:14:22 > 0:14:24It's no surprise I love baking,
0:14:24 > 0:14:28and some may even say that flour has been the making of me.
0:14:28 > 0:14:30So today, I am really excited.
0:14:30 > 0:14:34I'm going to be baking my own bread using flour
0:14:34 > 0:14:38that I have ground myself here at this very watermill.
0:14:39 > 0:14:44Israeli-born Rami Cohen moved to the middle of the Scottish countryside
0:14:44 > 0:14:4717 years ago to help run his wife's family business.
0:14:47 > 0:14:49- Shall we go upstairs?- Yeah.
0:14:49 > 0:14:53And he continues to use techniques that are centuries old.
0:14:53 > 0:14:55So, here we are at the top.
0:14:55 > 0:14:58Yes, that is where it all starts.
0:14:58 > 0:14:59That is Scottish wheat.
0:14:59 > 0:15:04- Yeah.- From a farm in Fife, not far from St Andrews.- Mm-hm.
0:15:04 > 0:15:06You want to lift the bag, by the way?
0:15:06 > 0:15:08It is quite heavy, but we've got that machine.
0:15:08 > 0:15:11- I was going to say...- Yeah, very easy.
0:15:11 > 0:15:12You just turn it like that.
0:15:12 > 0:15:16I can lift a 20-kilo bag of rice,
0:15:16 > 0:15:18but it's not pretty.
0:15:18 > 0:15:20- Yeah.- I can do this.
0:15:20 > 0:15:23- Yeah, just like that. Click, click, click.- Oh, OK.
0:15:24 > 0:15:26It just... I make it look so easy.
0:15:26 > 0:15:29- This is really hard. - It is quite hard.
0:15:29 > 0:15:32- Yeah, that's enough.- That's enough? - Yeah.- And then, what? Tip it in?
0:15:32 > 0:15:34Tip it in, yeah.
0:15:34 > 0:15:35- All of it can go in.- Whoa!
0:15:35 > 0:15:38- Going to lose the bag. Lost the bag. - Oh!
0:15:38 > 0:15:40There you go.
0:15:42 > 0:15:45This mill itself has been around over 600 years?
0:15:45 > 0:15:46Yes, 1590.
0:15:46 > 0:15:48So, what is it? 400, 500?
0:15:48 > 0:15:50I only do maths in kilograms and millilitres.
0:15:50 > 0:15:52It is older than me, anyway!
0:15:56 > 0:15:58Is that the same wheat down here?
0:15:58 > 0:16:00Yes, that's the wheat that you filled in.
0:16:03 > 0:16:05That's the milling stone.
0:16:05 > 0:16:10It's a French burrstone, and it's considered the best milling stone
0:16:10 > 0:16:12in the world. Really, that's the heart of the mill.
0:16:12 > 0:16:16It doesn't create heat, keeps all the goodness, the minerals, oils,
0:16:16 > 0:16:20- within the flour.- When you came over from Israel, presumably,
0:16:20 > 0:16:21you knew nothing about milling?
0:16:21 > 0:16:24- No idea.- How did you learn?
0:16:24 > 0:16:27I have to say, I have learnt through the hard way.
0:16:27 > 0:16:30I did make silly mistakes, but you learn from it.
0:16:30 > 0:16:32Now it's actually quite a nice feeling when I think I know
0:16:32 > 0:16:34what I'm doing.
0:16:34 > 0:16:36NADIYA LAUGHS What's the next process?
0:16:36 > 0:16:38- I will show you where the flour comes out.- Oh, OK.
0:16:41 > 0:16:43That is the biggest sieve I have ever seen.
0:16:43 > 0:16:45Yes.
0:16:45 > 0:16:49- This is our flour? - Yeah, the flour is milled.
0:16:49 > 0:16:51- Have a look here.- What kind of...
0:16:51 > 0:16:55- What grade flour is that? - That is the fine wholemeal flour.
0:16:55 > 0:16:57- Fine wholemeal? - We call it wholemeal.
0:16:57 > 0:17:00Do you know what? Let's get out of this noise and let's do what we both
0:17:00 > 0:17:03enjoy most - bake some bread.
0:17:03 > 0:17:06I'm not baking THAT much bread!
0:17:09 > 0:17:11Rami might use traditional methods,
0:17:11 > 0:17:13but many of his recipes are experimental.
0:17:15 > 0:17:19I hope it's ready. That's a cheese and chilli sourdough.
0:17:19 > 0:17:22We get customers that love to try new things.
0:17:22 > 0:17:24I'm going to pour some olive oil.
0:17:24 > 0:17:29If it's good olive oil, you cannot put enough.
0:17:29 > 0:17:30Oh, you can hear that sizzle.
0:17:30 > 0:17:34Fresh olive oil absorbs into the loaf of bread. It is just nice.
0:17:34 > 0:17:36You just want to eat it straightaway.
0:17:36 > 0:17:38It makes it so glossy and shiny on top.
0:17:38 > 0:17:41Yeah. Now, you know what it's like with chillies, you want a taste?
0:17:41 > 0:17:42Yes, please.
0:17:42 > 0:17:45Look at that! That is so pretty.
0:17:45 > 0:17:48- I think it's quite cute. - That's lovely.
0:17:52 > 0:17:54Whoa, that's nice.
0:17:54 > 0:17:57You know what? I would happily stay here with you and just bake bread
0:17:57 > 0:17:58forever. That is delicious, that is.
0:17:58 > 0:18:00I feel totally inspired.
0:18:00 > 0:18:03There was no way I was going to come here and mill my own flour
0:18:03 > 0:18:05- and not make some bread for you. - I would be delighted.
0:18:07 > 0:18:10So, it's off to Rami's kitchen, where I am going to make
0:18:10 > 0:18:11a five-spice soda bread
0:18:11 > 0:18:14and some red split lentils to serve with it.
0:18:14 > 0:18:17Baking bread can be so satisfying,
0:18:17 > 0:18:20but if it's not something that you do that often,
0:18:20 > 0:18:21I know it can be quite daunting.
0:18:21 > 0:18:25So, I've got this recipe for a lovely simple soda bread
0:18:25 > 0:18:27that's quick and easy.
0:18:27 > 0:18:29You don't need to knead and there's no proving.
0:18:30 > 0:18:32First, I need buttermilk.
0:18:32 > 0:18:34If you are anything like me,
0:18:34 > 0:18:37you probably don't just have buttermilk lying around the house,
0:18:37 > 0:18:40so I've got a great tip to make your buttermilk at home with things
0:18:40 > 0:18:42you do have.
0:18:42 > 0:18:45So, I've got some whole milk.
0:18:45 > 0:18:47400ml should do it.
0:18:47 > 0:18:51And I just need four tablespoons of lemon juice.
0:18:51 > 0:18:53This isn't for flavour.
0:18:53 > 0:18:59When I add the lemon to the milk, it makes it a weird lumpy texture.
0:18:59 > 0:19:02Leave for five minutes to allow the mixture to curdle and that's it.
0:19:02 > 0:19:05Buttermilk. So simple.
0:19:05 > 0:19:09And here's that wheat that I milled into flour just this morning.
0:19:12 > 0:19:14So I've got 250g of the wholemeal flour.
0:19:16 > 0:19:19And 250g of white flour.
0:19:20 > 0:19:22Teaspoon of salt.
0:19:23 > 0:19:26Teaspoon of bicarbonate of soda.
0:19:26 > 0:19:28This is the raising agent.
0:19:28 > 0:19:31You will notice there's no yeast in this recipe.
0:19:32 > 0:19:34Now, to flavour my loaf.
0:19:34 > 0:19:37Fennel seeds, onion seeds, fenugreek seeds,
0:19:37 > 0:19:41cumin seeds and two types of mustard seeds.
0:19:41 > 0:19:44My mum traditionally uses them in her lentil recipe and, of course,
0:19:44 > 0:19:46what did I do? I took them out and said,
0:19:46 > 0:19:49"I'm taking them out of your lentils and I'm putting them in bread."
0:19:49 > 0:19:51Mainly to infuriate her,
0:19:51 > 0:19:55but more because adding these Indian five spices to this soda bread
0:19:55 > 0:19:57is absolutely delicious.
0:19:57 > 0:20:00Now, you imagine when I mix that in and it's going to be flecks
0:20:00 > 0:20:05of these lovely spices inside the bread, it just looks beautiful.
0:20:05 > 0:20:07And now, to our buttermilk.
0:20:07 > 0:20:10The lemon juice is mixed in with that milk and it has curdled.
0:20:10 > 0:20:14This is exactly what it should look like.
0:20:14 > 0:20:16Buttermilk may not seem very appetising...
0:20:16 > 0:20:18That's a lovely sound.
0:20:18 > 0:20:21..but it's the acid in the lemon juice
0:20:21 > 0:20:23reacting with the bicarbonate of soda
0:20:23 > 0:20:25that gives the bread its rise.
0:20:25 > 0:20:27You want to work with it quite quickly,
0:20:27 > 0:20:29because as the moisture hits
0:20:29 > 0:20:32the bicarbonate of soda, it's already starting to work,
0:20:32 > 0:20:35but what you want is for it to work in the oven.
0:20:35 > 0:20:38If the mixture's too wet,
0:20:38 > 0:20:41just add a little bit of flour.
0:20:42 > 0:20:47As long as you can get it into what looks like a presentable loaf
0:20:47 > 0:20:51of bread, you are there.
0:20:51 > 0:20:54Cutting all the way down to the bottom means that when it bakes,
0:20:54 > 0:20:58it gives it loads of room for it to rise and it just puffs up
0:20:58 > 0:21:02and gets almost twice the size.
0:21:02 > 0:21:05That goes into the oven for about 30 minutes.
0:21:06 > 0:21:10By the time that bread is done, this lentil soup will be ready.
0:21:10 > 0:21:14Wash 150g of lentils until the water runs clear.
0:21:14 > 0:21:17What this does is it gets rid of some of the starch.
0:21:17 > 0:21:20It stops the lentil soup becoming really stodgy.
0:21:20 > 0:21:24Add the lentils to a pan with a litre of cold water.
0:21:26 > 0:21:29I'm going to add a good pinch of salt...
0:21:30 > 0:21:33..couple of bay leaves...
0:21:33 > 0:21:35..a few whole dried chillies.
0:21:35 > 0:21:36Now, these are quite fiery,
0:21:36 > 0:21:40but adding them whole and letting them cook gently in the soup
0:21:40 > 0:21:43means that you get that heat without it being too intense.
0:21:43 > 0:21:45So drop those in whole.
0:21:48 > 0:21:52And I've got some ground turmeric. Give it a stir.
0:21:52 > 0:21:54Leave that to simmer for half an hour.
0:21:55 > 0:21:59Next up, melt 75g of unsalted butter.
0:21:59 > 0:22:02Five cloves of garlic.
0:22:02 > 0:22:06Now, five cloves of garlic seems like a lot of garlic, doesn't it?
0:22:06 > 0:22:09I mean, you won't be able to kiss anyone for at least a week,
0:22:09 > 0:22:10but that doesn't matter.
0:22:10 > 0:22:13I'm going to throw all that garlic in there.
0:22:14 > 0:22:19Garlic and butter!
0:22:19 > 0:22:21I remember being a child and watching my mum.
0:22:21 > 0:22:25I used to be able to smell her make these lentils and then wait
0:22:25 > 0:22:29to ask her, "When are you adding that hot butter and hot garlic
0:22:29 > 0:22:34"to that boiling pan of lentils?" It's absolutely...
0:22:34 > 0:22:37It looks beautiful and it just...
0:22:37 > 0:22:39Oh! It tastes so good.
0:22:39 > 0:22:40Here we go.
0:22:44 > 0:22:46And that
0:22:46 > 0:22:51is what I used to spend most Sunday afternoons waiting to see.
0:22:51 > 0:22:54That is what it's all about. Oh, yes.
0:22:55 > 0:23:00For extra freshness, sprinkle in some chopped coriander.
0:23:00 > 0:23:02I would say that is a triumph.
0:23:02 > 0:23:05By now, your loaf should be ready.
0:23:05 > 0:23:07That looks good.
0:23:11 > 0:23:13That's five-spice soda bread and lentil soup
0:23:13 > 0:23:16done in less than an hour.
0:23:16 > 0:23:20And I'm hoping Rami and his family like it as much as I do.
0:23:20 > 0:23:22Dig in. See what you think.
0:23:24 > 0:23:26Really nice.
0:23:26 > 0:23:28- Yeah.- Soda bread, have a go.
0:23:28 > 0:23:30I've used Indian whole five spices.
0:23:30 > 0:23:35Very colourful. Really nice. Delicious. Good?
0:23:35 > 0:23:37- Good.- Really nice.
0:23:37 > 0:23:42That's the first time I have ever milled my own flour.
0:23:42 > 0:23:46I didn't realise it was an ancient tradition of milling flour this way
0:23:46 > 0:23:47and the fact you're still doing it...
0:23:47 > 0:23:50Different appreciation for flour now.
0:23:50 > 0:23:52It was a pleasure, really.
0:23:57 > 0:23:59I've had a brilliant time in Scotland.
0:23:59 > 0:24:02It's great to see traditional skills being given a modern slant.
0:24:05 > 0:24:07But now, it's time to head home...
0:24:09 > 0:24:11..where I am going to put my own novel spin
0:24:11 > 0:24:14on the ultimate Scottish dish.
0:24:15 > 0:24:18It's impossible to think of Scottish food without thinking about haggis
0:24:18 > 0:24:23and today I'm doing an unusual recipe for a haggis tarte tatin.
0:24:23 > 0:24:27The secret to this recipe is vegetarian haggis.
0:24:27 > 0:24:30When you combine it with caramelised banana shallots,
0:24:30 > 0:24:34it creates a delicious savoury dish.
0:24:34 > 0:24:37The tart kicks off with ready-rolled puff pastry.
0:24:37 > 0:24:41The pan has to be oven-safe and I'm using it as a template.
0:24:41 > 0:24:45Cut around about 2.5cm around the edge.
0:24:48 > 0:24:50Chill the pastry in the fridge...
0:24:52 > 0:24:55..and get cracking with the veggie haggis.
0:24:55 > 0:24:58This is packed with lentils and oats
0:24:58 > 0:25:01and seeds and it's so lightly spiced,
0:25:01 > 0:25:02it's such a delicate flavour,
0:25:02 > 0:25:06but so delicious that you can do pretty much anything with it.
0:25:10 > 0:25:11You don't have to stir it much.
0:25:11 > 0:25:14If you just leave it, you'll get a lovely crispy coating
0:25:14 > 0:25:16on the outside. Look at that. That's what you want.
0:25:18 > 0:25:19Just by doing this,
0:25:19 > 0:25:21you're taking the already delicious flavours
0:25:21 > 0:25:23in the haggis and then you are toasting them up
0:25:23 > 0:25:26and all those lentils you've got in there, they are going to benefit
0:25:26 > 0:25:28because they are going to get crispy
0:25:28 > 0:25:31and crunchy and they are just going to add to the flavour.
0:25:34 > 0:25:36When I discovered vegetarian haggis,
0:25:36 > 0:25:41it was like a revelation and I tried to find so many ways of eating it.
0:25:41 > 0:25:45I have some of my best ideas in the middle of the night.
0:25:45 > 0:25:49I was in bed and I just realised, "Oh, that's what I want to do -
0:25:49 > 0:25:51"haggis tarte tatin."
0:25:53 > 0:25:54Of course.
0:25:54 > 0:25:57Doesn't everyone dream of haggis?
0:25:59 > 0:26:01And be sure when you are chopping your onions,
0:26:01 > 0:26:03and you're topping and tailing them,
0:26:03 > 0:26:06to keep the roots because you want the onion to stay together.
0:26:06 > 0:26:09Take off the root and it will start falling apart.
0:26:09 > 0:26:13Arrange your onions in a pretty star shape and caramelise them
0:26:13 > 0:26:17in brown sugar and balsamic vinegar for a rich, sweet gooeyness.
0:26:23 > 0:26:28What you're looking for is something that looks like a runny treacle.
0:26:30 > 0:26:34Turn off the heat. Now for our fried haggis.
0:26:34 > 0:26:37Whatever you do, don't be tempted just to plonk it all in.
0:26:39 > 0:26:41It's like a haggis and shallot mosaic.
0:26:41 > 0:26:45Fill in all those gaps.
0:26:45 > 0:26:49Then introduce the gorgeous filling to the chilled pastry.
0:26:49 > 0:26:52And drop it straight over the pan.
0:26:52 > 0:26:56Seal in the goodness, egg-wash the pastry and make some steam holes.
0:26:58 > 0:27:02And that will just give your pastry a lovely lift on top.
0:27:03 > 0:27:05That'll take around 20 minutes -
0:27:05 > 0:27:08enough time for me to make a simple dip to serve on the side.
0:27:10 > 0:27:14Full-fat cream cheese, Greek yoghurt, seasoning, and chives.
0:27:16 > 0:27:20Mix it up. It is as simple as that.
0:27:26 > 0:27:28Oh, that looks great.
0:27:28 > 0:27:30That puff pastry has puffed up.
0:27:31 > 0:27:33This is the exciting bit.
0:27:33 > 0:27:35Time to turn it out.
0:27:35 > 0:27:36Put your plate on top.
0:27:36 > 0:27:39Right in the middle. Only one chance to do this.
0:27:43 > 0:27:47Let's have a look. I'm slightly nervous.
0:27:51 > 0:27:53Oh, look at that.
0:27:53 > 0:27:55Couldn't be happier.
0:27:59 > 0:28:04This might just be the best idea I've had in the middle of the night.
0:28:06 > 0:28:10So, there you have it - haggis tarte tatin,
0:28:10 > 0:28:13my culinary tribute to my friends north of the border.
0:28:14 > 0:28:16Thanks, Scotland.
0:28:16 > 0:28:20It's been enlightening, inspirational, and very tasty.
0:28:21 > 0:28:23Next time, I'm off to the West Country
0:28:23 > 0:28:25in search of two of my favourites.
0:28:25 > 0:28:28- Jam...- I'm going to try and stand back.
0:28:28 > 0:28:31- ..and garlic...- The earth's moving!
0:28:31 > 0:28:34I have that effect.
0:28:34 > 0:28:35That makes me happy.