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I've grown up with food that says home. | 0:00:02 | 0:00:05 | |
Dishes that mean a lot to me are part of who I am. | 0:00:05 | 0:00:08 | |
But while it's comfortable to stick with | 0:00:08 | 0:00:10 | |
what you know in the kitchen, I want to explore new ways of cooking. | 0:00:10 | 0:00:14 | |
There you go, you can carry that. | 0:00:14 | 0:00:16 | |
Are we going to cook in the garden? | 0:00:16 | 0:00:17 | |
In the garden, yes, like it used to be! | 0:00:17 | 0:00:19 | |
'I'm going on a tour to meet home cooks all around Britain...' | 0:00:21 | 0:00:25 | |
Oh, look at that. | 0:00:25 | 0:00:26 | |
'..who are mad about their food.' | 0:00:26 | 0:00:28 | |
I'm just one boy who loves to cook. | 0:00:28 | 0:00:30 | |
'To find out what culinary secrets they can teach me.' | 0:00:30 | 0:00:33 | |
-Chicken soup? -Well, you need a chicken, don't ya?! | 0:00:33 | 0:00:36 | |
This is my excuse to see what makes other cultures tick. | 0:00:37 | 0:00:41 | |
And to meet distant cousins of my favourite recipes. | 0:00:43 | 0:00:47 | |
It's home and abroad. | 0:00:47 | 0:00:49 | |
Dishes that share the same basic idea, | 0:00:49 | 0:00:51 | |
but with origins and ingredients a long way from our shores. | 0:00:51 | 0:00:55 | |
My journey will take me around the world. | 0:00:56 | 0:00:59 | |
The beauty is I won't even need a passport. | 0:00:59 | 0:01:01 | |
And as a thank you, I'll invite everyone I meet to a meal | 0:01:03 | 0:01:06 | |
that puts all their dishes on one table in a celebration | 0:01:06 | 0:01:10 | |
of what makes us different, and what brings us together. | 0:01:10 | 0:01:14 | |
One of the most ancient forms of cooking was to put | 0:01:24 | 0:01:27 | |
everything in one pot and cook it very slowly. | 0:01:27 | 0:01:30 | |
The hotpot. | 0:01:31 | 0:01:33 | |
These steaming feasts of slow-cooked treasures allow individual | 0:01:35 | 0:01:39 | |
flavours to mingle, making real one-pot wonders. | 0:01:39 | 0:01:42 | |
Made across the world, many hotpots are much-loved family recipes, | 0:01:44 | 0:01:48 | |
but before I meet the talented people who will show me | 0:01:48 | 0:01:52 | |
their signature slow cooking, I want to make one of my favourites, | 0:01:52 | 0:01:55 | |
that speaks of old-fashioned Britain, the Lancashire Hotpot. | 0:01:55 | 0:01:59 | |
I can't think of anything more welcoming to come home | 0:02:00 | 0:02:02 | |
to on a winter's night. | 0:02:02 | 0:02:04 | |
There's something very easy about it, very good-natured. | 0:02:12 | 0:02:15 | |
I think of it as a very uncomplicated thing | 0:02:15 | 0:02:18 | |
in a complicated world. | 0:02:18 | 0:02:20 | |
Traditionally, this could use any cut of lamb, | 0:02:21 | 0:02:24 | |
but I like chops. Searing the meat intensifies the flavour. | 0:02:24 | 0:02:29 | |
The real magic happens when all the ingredients come together. | 0:02:29 | 0:02:32 | |
Celery, onions, carrot and swede just say Britain to me. | 0:02:32 | 0:02:37 | |
This is OUR hotpot. It's the one that we're most famous for. | 0:02:37 | 0:02:41 | |
SIZZLING | 0:02:42 | 0:02:44 | |
So, when the lamb's brown on both sides, I'm going | 0:02:44 | 0:02:46 | |
to put it into the pot. | 0:02:46 | 0:02:48 | |
Brown the onions, followed by the celery and chunky carrot. | 0:02:52 | 0:02:56 | |
With every hotpot, you look at the ingredient list | 0:02:57 | 0:03:00 | |
and it's an ingredient list of the landscape, it's that area, | 0:03:00 | 0:03:04 | |
it's totally connected to where it's come from. | 0:03:04 | 0:03:07 | |
And that happens throughout the world. | 0:03:08 | 0:03:11 | |
Just a couple of tablespoonfuls of flour, you really don't need much. | 0:03:18 | 0:03:23 | |
I know it's unfashionable to use it but I like a thick, rich sauce. | 0:03:23 | 0:03:28 | |
A couple of bay leaves in, a few sprigs of thyme. | 0:03:29 | 0:03:32 | |
To pull everything together and make a gravy, you need liquid. | 0:03:33 | 0:03:37 | |
I'm using a jellied beef stock. | 0:03:37 | 0:03:40 | |
It will draw out the individual flavours, | 0:03:40 | 0:03:42 | |
making it much more than the sum of its parts. | 0:03:42 | 0:03:45 | |
And, yes, of course, you can use water if you want to | 0:03:45 | 0:03:48 | |
because you've got masses of flavour there already. | 0:03:48 | 0:03:51 | |
Season it well, bring it up to the boil, then turn | 0:03:51 | 0:03:54 | |
the heat down a bit and leave to simmer for ten minutes. | 0:03:54 | 0:03:57 | |
When it's thickened a little, spoon into a deep casserole | 0:03:57 | 0:04:01 | |
and leave on a lowish heat. | 0:04:01 | 0:04:03 | |
This is the bit I really love. It's the topping. | 0:04:06 | 0:04:09 | |
Sliced potatoes that go crisp on top | 0:04:10 | 0:04:13 | |
and underneath they soak up some of the gravy. | 0:04:13 | 0:04:15 | |
So this has been simmering away for quite a while, | 0:04:18 | 0:04:21 | |
it's got really thick, | 0:04:21 | 0:04:23 | |
a lot of the flavours have come out from the meat into the gravy. | 0:04:23 | 0:04:26 | |
There's no need to boil the potatoes or peel them, | 0:04:26 | 0:04:29 | |
I like to leave them nice and rustic. | 0:04:29 | 0:04:31 | |
A few thyme leaves, it's not particularly traditional, that's | 0:04:31 | 0:04:34 | |
just me, and then, just so it gets really golden, some melted butter. | 0:04:34 | 0:04:38 | |
It's now that the hotpot comes into its own. | 0:04:44 | 0:04:47 | |
An hour or more to slowly cook in a low oven, allows the meat | 0:04:48 | 0:04:52 | |
and veg to give it all they've got. | 0:04:52 | 0:04:54 | |
Patience isn't just a virtue, it makes the best hotpot. | 0:04:58 | 0:05:01 | |
It's my Lancashire Hotpot. | 0:05:04 | 0:05:07 | |
You know, there are some dishes that follow you throughout your life | 0:05:07 | 0:05:10 | |
and this is mine. | 0:05:10 | 0:05:11 | |
The simplest recipe imaginable. | 0:05:12 | 0:05:14 | |
It has nothing to do with the cook, | 0:05:14 | 0:05:16 | |
you just stir a few ingredients together, put it in the oven, | 0:05:16 | 0:05:19 | |
and they all get on with things themselves. | 0:05:19 | 0:05:21 | |
Sometimes, I think that that is actually | 0:05:23 | 0:05:26 | |
the best dinner in the world. | 0:05:26 | 0:05:28 | |
For me, this is a rustic classic for any day of the week. | 0:05:30 | 0:05:33 | |
But hotpots vary across the globe and for some cultures, it's | 0:05:36 | 0:05:40 | |
a dish for celebration. | 0:05:40 | 0:05:42 | |
I've come to North London to find out about an Iranian hotpot | 0:05:44 | 0:05:49 | |
made for very special occasions. | 0:05:49 | 0:05:51 | |
-Yasmin, I'm Nigel. -Nice to meet you, Nigel. | 0:05:51 | 0:05:53 | |
Lovely to meet you. What a fabulous shop! | 0:05:53 | 0:05:55 | |
Isn't it gorgeous? | 0:05:55 | 0:05:56 | |
'Born in Britain, Yasmin spent her early years | 0:05:56 | 0:05:59 | |
'and summer holidays in Iran, and continues to cook dishes | 0:05:59 | 0:06:03 | |
'celebrating ingredients of her ancestral home.' | 0:06:03 | 0:06:05 | |
Now, you're going to tell me off about pomegranates | 0:06:05 | 0:06:08 | |
because shall I tell you something? | 0:06:08 | 0:06:09 | |
-I buy them ready done. -Noooo! | 0:06:09 | 0:06:11 | |
-I know. -What you miss, Nigel, is the real joy. | 0:06:11 | 0:06:15 | |
It's proper fruits of your labour stuff because actually what I | 0:06:15 | 0:06:18 | |
love about a pomegranate is you kind of have to work at it a bit. | 0:06:18 | 0:06:20 | |
Do you know what I mean? It's not like biting into an apple. | 0:06:20 | 0:06:23 | |
You have that little ceremony around opening it | 0:06:23 | 0:06:25 | |
and getting the seeds out. | 0:06:25 | 0:06:27 | |
How many do we need? | 0:06:27 | 0:06:28 | |
I think two will do us. | 0:06:28 | 0:06:30 | |
'We're going to use these pomegranates to make a dish | 0:06:32 | 0:06:35 | |
'called fesenjan. | 0:06:35 | 0:06:36 | |
Fesenjan is an exciting duck or chicken | 0:06:38 | 0:06:41 | |
hotpot often served on special occasions. It has a wonderful blend | 0:06:41 | 0:06:45 | |
of sweet and sour flavours that melt together during hours of cooking. | 0:06:45 | 0:06:50 | |
So, this is actually a very simple recipe, just a few ingredients. | 0:06:51 | 0:06:55 | |
Just three. | 0:06:55 | 0:06:56 | |
Three is the magic number, pomegranate molasses, | 0:06:56 | 0:06:59 | |
walnuts and chicken, cooked down in a casserole | 0:06:59 | 0:07:02 | |
and that pretty much sums up Iranian food. | 0:07:02 | 0:07:04 | |
-And tell me again - fesenjan. -Fis-in-joon. | 0:07:04 | 0:07:07 | |
Fis-in-joon. | 0:07:07 | 0:07:08 | |
-I'll get it. -You'll get it by the end. | 0:07:10 | 0:07:13 | |
What's the first thing? | 0:07:13 | 0:07:14 | |
OK, well first thing we want to do is grind up the walnuts. | 0:07:14 | 0:07:17 | |
'Like pomegranates, walnuts are plentiful in Iran. | 0:07:19 | 0:07:23 | |
'Finely ground, they're mixed with nothing but water to become the | 0:07:23 | 0:07:27 | |
'backbone of Yasmin's rich hotpot, brought to a boil and simmered.' | 0:07:27 | 0:07:31 | |
So, I want you to just have a look at the colour. | 0:07:31 | 0:07:34 | |
This is something that's going to change over time. | 0:07:34 | 0:07:36 | |
Yes, this is porridge colour. | 0:07:36 | 0:07:38 | |
It is, isn't it? | 0:07:38 | 0:07:39 | |
Sort of colour of oatmeal right now. | 0:07:39 | 0:07:41 | |
The longer you cook them, | 0:07:41 | 0:07:42 | |
the more flavour is released and the more the oils are released. | 0:07:42 | 0:07:45 | |
So, that's all you need to do, goodbye for now. | 0:07:45 | 0:07:49 | |
'This dish comes from Northern Iran, where Yasmin spent long summers | 0:07:49 | 0:07:54 | |
'and celebrated Iranian New Years in the 1980s, | 0:07:54 | 0:07:57 | |
'a time when political unrest shook family life.' | 0:07:57 | 0:08:00 | |
Gran cooking outside. | 0:08:00 | 0:08:02 | |
You know, say if we were making fesenjan, | 0:08:02 | 0:08:04 | |
she would get a local duck from the land, bring it up and we'd | 0:08:04 | 0:08:08 | |
all help her pluck it, she'd have the walnuts from her walnut trees. | 0:08:08 | 0:08:13 | |
She'd have the pomegranates from the pomegranate trees. | 0:08:13 | 0:08:16 | |
-Eat local. -Eat local, and I love that. | 0:08:16 | 0:08:19 | |
'Iran's revolution in 1979, saw the monarchy overthrown | 0:08:21 | 0:08:25 | |
'and an Islamic regime take power. | 0:08:25 | 0:08:28 | |
'It was a turbulent time for many people.' | 0:08:28 | 0:08:30 | |
I remember being four years old and going to visit my uncle, who | 0:08:30 | 0:08:36 | |
was in prison at the time for political activity, | 0:08:36 | 0:08:40 | |
and we all went to visit him and the prison guards wouldn't let us in. | 0:08:40 | 0:08:45 | |
It was a really, really painful thing for the family, | 0:08:45 | 0:08:48 | |
My grandmother not being able to see her son | 0:08:48 | 0:08:51 | |
and so I said I wanted to go in. And I was always a bit bolshy, | 0:08:51 | 0:08:55 | |
and so the prison guards let me in, so all my family waited outside. | 0:08:55 | 0:09:01 | |
Because it was New Year, I really wanted to take my uncle | 0:09:01 | 0:09:04 | |
something, and so I had a little bit of Iranian nougat, | 0:09:04 | 0:09:11 | |
wrapped up, which is a very traditional Iranian sweet, | 0:09:11 | 0:09:14 | |
made with rose water and pistachios, and I remember going in | 0:09:14 | 0:09:17 | |
and obviously, you know, prison guards wouldn't search | 0:09:17 | 0:09:20 | |
a four-year-old, they wouldn't think I had it | 0:09:20 | 0:09:22 | |
and I was able to take that in. | 0:09:22 | 0:09:25 | |
I was able to give it to my uncle. | 0:09:25 | 0:09:26 | |
It felt really special. | 0:09:26 | 0:09:28 | |
That little symbolic gesture of taking someone a special food to | 0:09:28 | 0:09:32 | |
mark a special day, can mean so much. | 0:09:32 | 0:09:34 | |
Even in those troubled times. | 0:09:34 | 0:09:36 | |
Although it's been 30 years since Yasmin settled in Britain, | 0:09:37 | 0:09:41 | |
she is more determined than ever to share the evocative flavours | 0:09:41 | 0:09:44 | |
of her childhood, the essence of Iranian, or Persian, cuisine. | 0:09:44 | 0:09:48 | |
For me, right now, one of the things I'm most | 0:09:51 | 0:09:54 | |
enjoying about exploring Persian food here in the UK, sharing it with | 0:09:54 | 0:09:58 | |
my friends, with people who've never had it before, people like you. | 0:09:58 | 0:10:01 | |
It's because I get to connect to Iran through something positive. | 0:10:01 | 0:10:04 | |
And a simple thing like having a cup of fragrant tea with a nice | 0:10:04 | 0:10:09 | |
bit of saffron sugar just reminds me | 0:10:09 | 0:10:12 | |
of all the positive experiences that one can have in Iran. | 0:10:12 | 0:10:15 | |
-The good stuff. -The good stuff. Yeah. | 0:10:15 | 0:10:17 | |
Oh, glossy, really glossy. | 0:10:21 | 0:10:24 | |
'Two hours on the heat has thickened the sauce, | 0:10:26 | 0:10:28 | |
'intensifying the taste, ready for a fruity element.' | 0:10:28 | 0:10:32 | |
-I know what that is - pomegranate. -It is. | 0:10:36 | 0:10:38 | |
Pomegranate molasses. | 0:10:38 | 0:10:40 | |
That's...wow, two, three tablespoons. | 0:10:40 | 0:10:43 | |
'The sharpness of the pomegranate is sweetened with cinnamon | 0:10:44 | 0:10:47 | |
'and brown sugar, and enhanced by powdered angelica root. | 0:10:47 | 0:10:52 | |
'A spoonful of tomato puree, and finally the chicken, | 0:10:52 | 0:10:56 | |
'which will slowly take on these ancient flavours. | 0:10:56 | 0:10:59 | |
'Preparing pomegranates the proper way is part of what makes | 0:11:01 | 0:11:04 | |
'this dish authentic.' | 0:11:04 | 0:11:05 | |
Grand! This is so much darker! | 0:11:09 | 0:11:13 | |
It's rich and it's glossy | 0:11:13 | 0:11:15 | |
and it's completely changed in the time it's been in the pot. | 0:11:15 | 0:11:18 | |
'The rich, dark sauce of the fesenjan is bejewelled with | 0:11:20 | 0:11:23 | |
'the gemstones of the pomegranate.' | 0:11:23 | 0:11:25 | |
Oh, how absolutely gorgeous. | 0:11:28 | 0:11:32 | |
And it is just walnuts and water? | 0:11:32 | 0:11:34 | |
It's just walnuts and water, that's all that is. | 0:11:34 | 0:11:37 | |
-Gorgeous. It's really quite fruity. -It's very fruity. | 0:11:40 | 0:11:45 | |
And that lovely sweet, sour thing going on. | 0:11:45 | 0:11:48 | |
Do you know what this tastes of to me? My Christmas. | 0:11:48 | 0:11:52 | |
Oh, really? | 0:11:52 | 0:11:53 | |
Yeah, I'm thinking nuts, pomegranates, | 0:11:53 | 0:11:58 | |
slow cooking, chicken. | 0:11:58 | 0:12:00 | |
It's got a very festive, festive taste to it. | 0:12:01 | 0:12:04 | |
Yasmin's fesenjan is about so much more than its classic Iranian | 0:12:04 | 0:12:09 | |
ingredients, it's full of a heritage she's proud of. | 0:12:09 | 0:12:12 | |
Oh, thank you so much for this. It's just so beautiful. | 0:12:12 | 0:12:16 | |
'This is an ancient dish, reminiscent of happy celebrations, | 0:12:16 | 0:12:21 | |
'and it makes me think of another country where family | 0:12:21 | 0:12:23 | |
'and friendship is at the very heart of their cooking.' | 0:12:23 | 0:12:26 | |
Brazilian brothers Anderson and Andre moved to | 0:12:30 | 0:12:34 | |
the UK as teenagers, but their love of Latin flavours came with them. | 0:12:34 | 0:12:38 | |
-Cheers. -Cheers. -Chin-chin. | 0:12:38 | 0:12:39 | |
'They're going to cook me THE national dish of Brazil - feijoada. | 0:12:39 | 0:12:44 | |
'This carnival of a hotpot uses ingredients we're all | 0:12:44 | 0:12:47 | |
'familiar with now, but which originated in South America.' | 0:12:47 | 0:12:51 | |
And the most important part obviously is the black beans. | 0:12:51 | 0:12:54 | |
-Ah, the black beans. -That's what forms the feijoada. | 0:12:54 | 0:12:59 | |
These have been soaked overnight. | 0:12:59 | 0:13:01 | |
And just to add a bit of Brazilian heat, we've got | 0:13:01 | 0:13:03 | |
Grandmother's special chilli sauce. | 0:13:03 | 0:13:05 | |
That's your grandmother's? | 0:13:05 | 0:13:06 | |
Yes, she made that one. | 0:13:06 | 0:13:08 | |
'These aren't just Grandma's ingredients - feijoada is | 0:13:09 | 0:13:12 | |
'a recipe passed down through generations of Brazilian families.' | 0:13:12 | 0:13:16 | |
That's the main inspiration for our cooking, | 0:13:16 | 0:13:19 | |
our grandmother, she's a big part of our life, | 0:13:19 | 0:13:21 | |
she was always around, helping my mum, raise both my brother | 0:13:21 | 0:13:25 | |
and I. | 0:13:25 | 0:13:26 | |
And we have her to thank for this recipe. | 0:13:27 | 0:13:30 | |
We do, yes. | 0:13:30 | 0:13:31 | |
There's my brother and I on the beach, enjoying ourselves, | 0:13:31 | 0:13:34 | |
sporting the famous Speedos, as you do when you are on Copacabana beach. | 0:13:34 | 0:13:40 | |
And that is the reason why my brother | 0:13:40 | 0:13:42 | |
decided to learn how to cook. | 0:13:42 | 0:13:44 | |
Yeah. | 0:13:44 | 0:13:45 | |
The girls. Yeah, just to score some extra points with | 0:13:45 | 0:13:49 | |
the ladies. | 0:13:49 | 0:13:51 | |
It was one of the reasons. | 0:13:51 | 0:13:52 | |
It's a good enough reason. | 0:13:52 | 0:13:54 | |
'The word feijoada derives from the Portuguese for beans, | 0:13:56 | 0:14:00 | |
'but, if anything, Andre | 0:14:00 | 0:14:02 | |
'and Anderson's recipe seems to be an homage to pork.' | 0:14:02 | 0:14:05 | |
I just can't believe how much you've got, it's awesome. | 0:14:05 | 0:14:10 | |
So, a mixture really of both fresh meats and cured. | 0:14:10 | 0:14:14 | |
Yes, the cured meats give it a really nice flavour. | 0:14:14 | 0:14:17 | |
When would you normally eat this, I mean traditionally? | 0:14:17 | 0:14:21 | |
You will avoid eating this during the week because it's | 0:14:21 | 0:14:24 | |
quite a heavy dish. I remember my father would eat this on the weekend | 0:14:24 | 0:14:30 | |
and then he would go to the sofa and have a nap for a couple of hours. | 0:14:30 | 0:14:34 | |
It is a heavy dish, but worth the time and effort you put in to it. | 0:14:34 | 0:14:38 | |
What really intrigues me here is the size of the pieces. | 0:14:38 | 0:14:42 | |
This is a seriously rustic dish, isn't it? | 0:14:42 | 0:14:44 | |
-It is. -There's no finesse. | 0:14:44 | 0:14:46 | |
-There's no finesse. -Oh, who wants finesse?! | 0:14:46 | 0:14:49 | |
This is home cooking at its best. | 0:14:49 | 0:14:51 | |
The pork ribs are caramelised along with a bit of chopped onion | 0:14:55 | 0:14:58 | |
and garlic, to give a sweetness to the feijoada. | 0:14:58 | 0:15:01 | |
SIZZLING | 0:15:01 | 0:15:03 | |
Throw a little bit of water in. | 0:15:03 | 0:15:05 | |
Not much, and we're going to put the lid on and just let them | 0:15:05 | 0:15:08 | |
sweat for a little bit. | 0:15:08 | 0:15:09 | |
This is really quite a new method for me, | 0:15:09 | 0:15:11 | |
I've not seen that before, adding water at that point. | 0:15:11 | 0:15:13 | |
The way my mum cooks ribs at home, | 0:15:13 | 0:15:15 | |
she'll do the same process and then she'll repeat these water, | 0:15:15 | 0:15:19 | |
let the water evaporate maybe five, six times, and then at the end | 0:15:19 | 0:15:23 | |
you have the softest ribs you've ever had in your life. | 0:15:23 | 0:15:26 | |
-Yes, it's delicious. -I can't wait. | 0:15:26 | 0:15:28 | |
Now the reason why we started cooking... In Brazil there's | 0:15:29 | 0:15:34 | |
a macho feeling there, cooking is the women's job to do... | 0:15:34 | 0:15:38 | |
-Oh, really. -..so you don't get the men in the kitchen. | 0:15:38 | 0:15:42 | |
Different school of thoughts. | 0:15:42 | 0:15:43 | |
But we grew up cooking, my dad used to cook a lot | 0:15:43 | 0:15:46 | |
so he influenced me a lot as well. | 0:15:46 | 0:15:48 | |
Do you miss Brazil? | 0:15:49 | 0:15:51 | |
I do, but England has become my home now. | 0:15:51 | 0:15:55 | |
I love it when I go back - it's fun, it's amazing, | 0:15:55 | 0:15:58 | |
you just switch off for a couple of weeks | 0:15:58 | 0:16:01 | |
and then, you know, believe it or not, I get homesick. | 0:16:01 | 0:16:04 | |
I miss London, yeah, yeah, I do. | 0:16:04 | 0:16:06 | |
'Once the mountain of pork is tender, | 0:16:08 | 0:16:11 | |
'it's transferred to a huge casserole, with more chopped onions | 0:16:11 | 0:16:15 | |
'and garlic and finally the essential black beans.' | 0:16:15 | 0:16:19 | |
You know, I've got to be honest, | 0:16:19 | 0:16:20 | |
I don't cook with black beans very often. | 0:16:20 | 0:16:23 | |
All of the other beans I do cook, but not these and they're beautiful. | 0:16:23 | 0:16:27 | |
Yeah, very nice, and you'll see once the dish is done, it's like | 0:16:27 | 0:16:30 | |
the sauce becomes not quite black, but it's a dark-coloured sauce. | 0:16:30 | 0:16:34 | |
So we'll just throw the beans with the liquid that is left on, | 0:16:34 | 0:16:38 | |
it doesn't matter. | 0:16:38 | 0:16:39 | |
'It's only when these meats are cooked slowly | 0:16:41 | 0:16:44 | |
'together that the real joy of this dish emerges. | 0:16:44 | 0:16:47 | |
'Distinctive on their own, put together the flavours sing, | 0:16:47 | 0:16:51 | |
'like a reflection of the cultural diversity in Brazil.' | 0:16:51 | 0:16:55 | |
The thing about these hotpots, the thing that attracts me | 0:16:55 | 0:16:58 | |
to them, apart from the fact that it's a whole load of flavours | 0:16:58 | 0:17:02 | |
all mingling and getting to know one another, | 0:17:02 | 0:17:04 | |
cooked for a slow time, is the fact that they tell a story. | 0:17:04 | 0:17:08 | |
They do, yeah. It's beautiful, simple food. | 0:17:08 | 0:17:10 | |
'Andre and Anderson's three-hour feijoada gives you that | 0:17:11 | 0:17:15 | |
'uniquely comforting glow only a slow-cooked dish can deliver.' | 0:17:15 | 0:17:19 | |
-Let's eat! -Let's eat! | 0:17:19 | 0:17:21 | |
Look at that. Thank you very much. | 0:17:23 | 0:17:26 | |
That is beautiful. | 0:17:26 | 0:17:28 | |
This is good, guys. | 0:17:31 | 0:17:32 | |
Thank you, I'm glad you enjoyed it. | 0:17:32 | 0:17:34 | |
It is seriously good. | 0:17:34 | 0:17:35 | |
It's worth the wait! | 0:17:35 | 0:17:37 | |
'The brothers may have brought this rich, smokey, | 0:17:40 | 0:17:43 | |
'purple-hued feijoada to Britain, | 0:17:43 | 0:17:45 | |
'but it's still Brazil's national dish. | 0:17:45 | 0:17:47 | |
'There are however, some exotic hotpots, | 0:17:47 | 0:17:50 | |
'so popular here, they've practically become our own. | 0:17:50 | 0:17:54 | |
'I'm talking curries.' | 0:17:54 | 0:17:55 | |
I've come to Cardiff, where there's a thriving Bangladeshi | 0:17:57 | 0:18:00 | |
community, to meet Enam, who moved here as a three-year-old | 0:18:00 | 0:18:04 | |
but has never lost his love for traditional Bangladeshi cooking. | 0:18:04 | 0:18:08 | |
Enam's part of one of the oldest Muslim communities in the UK, | 0:18:08 | 0:18:12 | |
and his family opened one of the first Indian restaurants in town. | 0:18:12 | 0:18:17 | |
I adore a bit of spice, and I want Enam to show me his authentic | 0:18:17 | 0:18:21 | |
curried hotpot, a special one-pot dish fit for honoured guests. | 0:18:21 | 0:18:26 | |
Tell me what we are cooking? | 0:18:27 | 0:18:29 | |
Today, we're going to cook the traditional chicken korma. | 0:18:29 | 0:18:32 | |
Kurma, we call it in Bengali, so it's a Bangladeshi korma. | 0:18:32 | 0:18:36 | |
It's korma without the cream, and the milk and the sugar, | 0:18:36 | 0:18:40 | |
so you get natural sweetness coming from the onions and garlic | 0:18:40 | 0:18:42 | |
and ginger being slow-cooked over two hours. | 0:18:42 | 0:18:46 | |
First thing, we're going to make the garlic and ginger. | 0:18:46 | 0:18:49 | |
Wash the ginger with the skin on the ginger. | 0:18:49 | 0:18:51 | |
We're leaving the skin on? Because I've always peeled ginger. | 0:18:51 | 0:18:54 | |
I don't know why you've done that, | 0:18:54 | 0:18:56 | |
we've always kept the skin on the ginger. | 0:18:56 | 0:18:59 | |
Now I love it when someone tells me | 0:18:59 | 0:19:00 | |
I've been doing something wrong for 40 years. | 0:19:00 | 0:19:03 | |
There's no wrong in cooking, really. | 0:19:03 | 0:19:05 | |
Not really. | 0:19:05 | 0:19:06 | |
'The korma we're making is to celebrate Eid, the end of Ramadan, | 0:19:06 | 0:19:10 | |
'a month of fasting observed by Muslims across the world. | 0:19:10 | 0:19:15 | |
'But that's not until tomorrow, and I'm already hungry.' | 0:19:15 | 0:19:18 | |
This isn't the only thing we're eating, is it? | 0:19:18 | 0:19:20 | |
-Um, no... -Actually, when are we eating? | 0:19:20 | 0:19:24 | |
Because I'm, I'm confused here. | 0:19:24 | 0:19:26 | |
When are we eating? | 0:19:27 | 0:19:28 | |
When are WE eating or when are YOU eating? | 0:19:28 | 0:19:31 | |
When are we all eating. | 0:19:31 | 0:19:32 | |
I'm not going to eat without you. | 0:19:32 | 0:19:34 | |
OK, normally, because it's the month of Ramadan, | 0:19:34 | 0:19:37 | |
it's sunset, so today it's close to a quarter past nine, I think. | 0:19:37 | 0:19:41 | |
-That's a long time to go. -I know. | 0:19:43 | 0:19:45 | |
I mean it really is. And what about water? What about drinks? | 0:19:45 | 0:19:48 | |
No, we're not allowed to have no water, no liquid. | 0:19:48 | 0:19:51 | |
-Seriously? -It's a test. | 0:19:51 | 0:19:53 | |
And korma, is, I mean is that the traditional dish for Eid? | 0:19:54 | 0:19:59 | |
Do you always make it? | 0:19:59 | 0:20:00 | |
Korma is not only for Eid. | 0:20:00 | 0:20:01 | |
We are cooking it because the children love it as well. | 0:20:01 | 0:20:04 | |
It's mild, its delicate flavours. | 0:20:04 | 0:20:05 | |
I think of it as being quite a gentle, almost sophisticated dish. | 0:20:05 | 0:20:09 | |
It is. You can't rush a korma. | 0:20:09 | 0:20:11 | |
You can't rush a korma. | 0:20:11 | 0:20:13 | |
-A little bit of oil. -And then a little bit of water, yes? | 0:20:13 | 0:20:15 | |
Yes, that's right. | 0:20:15 | 0:20:16 | |
'Like Yasmin's fesenjan, this is a special hotpot. | 0:20:16 | 0:20:20 | |
'The invested effort from the cook making the dish that bit sweeter.' | 0:20:20 | 0:20:24 | |
-Quite a soft, almost silky paste? -That's right, yes. | 0:20:25 | 0:20:29 | |
Smells really nice. | 0:20:30 | 0:20:31 | |
So as you're smelling that, it occurs to me | 0:20:31 | 0:20:34 | |
that if you are cooking all day but you're not allowed to eat at | 0:20:34 | 0:20:38 | |
this point, and I taste everything, | 0:20:38 | 0:20:40 | |
all the way through when I'm cooking, | 0:20:40 | 0:20:42 | |
but you can't? | 0:20:42 | 0:20:44 | |
I know, but when you're fasting, | 0:20:44 | 0:20:46 | |
your senses are heightened, especially your sense of smell, | 0:20:46 | 0:20:50 | |
so everything seems more pungent, more aromatic. | 0:20:50 | 0:20:53 | |
-So, we have onions. -That's right. | 0:20:56 | 0:20:59 | |
Plenty of onions. | 0:20:59 | 0:21:00 | |
Now for the chicken. This is halal chicken. | 0:21:00 | 0:21:03 | |
That's right, yes. | 0:21:03 | 0:21:04 | |
-Are we cooking this on the bone? -On the bone. | 0:21:05 | 0:21:07 | |
We're going to heat the pan, put the ghee in, just enough to cover | 0:21:07 | 0:21:10 | |
the base of the pan. So we're going to put just over half of that in. | 0:21:10 | 0:21:15 | |
-About like that? -Yes. | 0:21:15 | 0:21:17 | |
'You'd expect to find spices at the heart of a curry, and in this korma, | 0:21:17 | 0:21:21 | |
'whole bay leaves, cinnamon and my favourite, cardamom, are the stars.' | 0:21:21 | 0:21:25 | |
Who taught you to make this chicken korma? | 0:21:27 | 0:21:30 | |
My mother taught me and my nan, | 0:21:30 | 0:21:33 | |
she taught my mother, so it's been passed on. | 0:21:33 | 0:21:35 | |
So what age are we talking about? | 0:21:35 | 0:21:37 | |
I used to help my mother out when I was probably ten. | 0:21:37 | 0:21:40 | |
-I remember. -Me too. | 0:21:40 | 0:21:42 | |
So was it a case of being encouraged to cook or did you feel you | 0:21:42 | 0:21:46 | |
kind of had to? | 0:21:46 | 0:21:47 | |
Not had to, I wanted to. | 0:21:47 | 0:21:49 | |
In my house, I enjoy cooking. | 0:21:49 | 0:21:51 | |
If I cook for you, if you're happy, I'm happy! | 0:21:51 | 0:21:53 | |
'The intensity of this dish comes from the way Enam cooks his onions | 0:21:55 | 0:21:59 | |
'and spices so slowly, nothing like the korma you get from a takeaway.' | 0:21:59 | 0:22:05 | |
So all those little bits that have stuck on the bottom? | 0:22:05 | 0:22:08 | |
Yes. | 0:22:08 | 0:22:09 | |
Now, this is actually helping to get them off. | 0:22:09 | 0:22:11 | |
That's right, it just comes off easily. | 0:22:11 | 0:22:13 | |
Is that enough? | 0:22:13 | 0:22:14 | |
Yes, you can put the lid on it now. | 0:22:14 | 0:22:16 | |
How come there was ever these westernised recipes? | 0:22:18 | 0:22:21 | |
I think it was the original restaurants | 0:22:21 | 0:22:23 | |
when they came it was more to suit the Western palate, | 0:22:23 | 0:22:25 | |
as the Western palate at that time was more sort of roast dinners | 0:22:25 | 0:22:28 | |
and fish and chips and nowadays, look at it, you just go on to | 0:22:28 | 0:22:31 | |
-any high street, you've got Mexican, Thai... -It's great. | 0:22:31 | 0:22:34 | |
..African - all sorts. | 0:22:34 | 0:22:36 | |
I tell my children this, I say we're at a time where this country | 0:22:36 | 0:22:40 | |
and maybe a few other countries in the world where you can go to | 0:22:40 | 0:22:43 | |
the supermarket and get any vegetables | 0:22:43 | 0:22:45 | |
from any part of the world. | 0:22:45 | 0:22:46 | |
We're blessed and grateful for that as well. | 0:22:46 | 0:22:48 | |
Yeah, I'm with you there, definitely. | 0:22:48 | 0:22:51 | |
It's time to put the chicken in now. | 0:22:51 | 0:22:53 | |
I know that I've got a recipe that | 0:22:54 | 0:22:56 | |
I call my quick korma, and I reckon you can do it in about half an hour. | 0:22:56 | 0:23:00 | |
I mean, I think it's quite delicious. | 0:23:00 | 0:23:03 | |
Well, if yours is a quick korma, this should be called a slow korma! | 0:23:03 | 0:23:06 | |
We put the lid on and put the heat up. | 0:23:08 | 0:23:11 | |
'Enam's slow-cooked curry takes nearly two hours. | 0:23:11 | 0:23:14 | |
'As I've learned, you can't rush a korma. | 0:23:14 | 0:23:17 | |
'Ramadan gives Muslims a renewed appreciation of food | 0:23:20 | 0:23:25 | |
'and when Eid finally arrives, a shared feast with family is | 0:23:25 | 0:23:30 | |
'the best way to celebrate the breaking of the fast. | 0:23:30 | 0:23:33 | |
'Taking some traditional sweet treats is the least I can do.' | 0:23:35 | 0:23:38 | |
Yes, beautiful. | 0:23:38 | 0:23:40 | |
-Bye-bye. -Thank you. | 0:23:40 | 0:23:42 | |
Thanks very much, come in. | 0:23:45 | 0:23:47 | |
This looks to me like you've been cooking all day and night? | 0:23:47 | 0:23:50 | |
This is just normal. You've got this fish... | 0:23:50 | 0:23:53 | |
You've got cupboards full of stuff. | 0:23:53 | 0:23:55 | |
Carp cooked with tomatoes, garlic, onions, coriander. | 0:23:55 | 0:23:59 | |
Lamb chop bhuna. | 0:24:01 | 0:24:02 | |
Meat or chicken pilau. | 0:24:02 | 0:24:03 | |
This looks just completely awesome. | 0:24:09 | 0:24:11 | |
This is family and friends and me. Thank you! | 0:24:11 | 0:24:15 | |
You're most welcome. | 0:24:15 | 0:24:16 | |
'Enam's traditional Bangladeshi korma couldn't be more | 0:24:18 | 0:24:21 | |
'different to the takeaways I'm used to. | 0:24:21 | 0:24:24 | |
'The intense and sophisticated flavours of those slow-cooked | 0:24:24 | 0:24:28 | |
'onions have redefined korma for me.' | 0:24:28 | 0:24:30 | |
These hotpots may have come from all over the world, but wherever | 0:24:31 | 0:24:35 | |
they originated somebody discovered that if you cook what you | 0:24:35 | 0:24:39 | |
have around you very slowly you will never be disappointed. | 0:24:39 | 0:24:43 | |
These dishes share a common DNA, | 0:24:43 | 0:24:46 | |
but each one has its own unique identity. | 0:24:46 | 0:24:49 | |
As a contrast to their meat-rich recipes, | 0:24:51 | 0:24:54 | |
but inspired by their slow-cooking techniques, I'm going to | 0:24:54 | 0:24:57 | |
create a one-pot celebration of vegetables. | 0:24:57 | 0:25:01 | |
Enam's onions, that he cooked down for so long with that little | 0:25:01 | 0:25:05 | |
bit of water, and they became soft and translucent. | 0:25:05 | 0:25:08 | |
Love that! | 0:25:08 | 0:25:09 | |
See, just starting to go golden on the edges. | 0:25:13 | 0:25:16 | |
I love the touch of velvet that aubergines bring to the party. | 0:25:23 | 0:25:27 | |
Big wide frying pan. Plenty of olive oil. | 0:25:27 | 0:25:30 | |
Aubergines adore oil, they just drink it up. | 0:25:30 | 0:25:33 | |
I just want them to colour a little bit, | 0:25:35 | 0:25:37 | |
so as soon as those are golden and soft, I'll whip them out. | 0:25:37 | 0:25:41 | |
And I've got courgettes as well, | 0:25:43 | 0:25:45 | |
and they'll be adding quite a bit of moisture to this. | 0:25:45 | 0:25:48 | |
Tomatoes. Just chop these up. | 0:25:50 | 0:25:52 | |
These will break down so you don't need to cut them | 0:25:52 | 0:25:55 | |
into pieces that are too small. | 0:25:55 | 0:25:56 | |
I've got these lovely little golden ones here, | 0:25:56 | 0:25:58 | |
but you can use anything you've got. | 0:25:58 | 0:26:00 | |
I've put quite a few of these in because they're providing us | 0:26:00 | 0:26:03 | |
not only with the juice but also masses of flavour. | 0:26:03 | 0:26:06 | |
So the onions are really soft, and into there, I'm going | 0:26:08 | 0:26:11 | |
to put all these tomatoes. | 0:26:11 | 0:26:12 | |
Again, low heat and a lid. | 0:26:16 | 0:26:18 | |
All of these dishes are about nourishment, | 0:26:20 | 0:26:22 | |
they're about filling people, and I've chosen beans. | 0:26:22 | 0:26:25 | |
Not the soaked and long-cooked beans that Andre and Anderson used, | 0:26:25 | 0:26:29 | |
but canned beans, and I'm using a mixture. | 0:26:29 | 0:26:31 | |
Some haricot beans and my favourite little beans, flageolet. | 0:26:31 | 0:26:35 | |
Into that I'm going to tuck the courgettes and the aubergines | 0:26:41 | 0:26:45 | |
and, you know, if you want to put garlic in now do. | 0:26:45 | 0:26:48 | |
I'm not going to because I want these flavours to sing | 0:26:48 | 0:26:50 | |
and garlic can be a bit of a bully. | 0:26:50 | 0:26:52 | |
There's something enchanting about that moment | 0:27:01 | 0:27:03 | |
when Yasmin broke the pomegranate over the top of her fesenjan | 0:27:03 | 0:27:07 | |
and suddenly the dish came to life. | 0:27:07 | 0:27:09 | |
We don't grow pomegranates here, but beetroots and carrots we do, | 0:27:13 | 0:27:16 | |
and they are my jewels to adorn this dish. | 0:27:16 | 0:27:19 | |
And there we are. That's my hotpot. | 0:27:21 | 0:27:23 | |
There's a little bit of all my friends in that. | 0:27:25 | 0:27:28 | |
Every idea they've given me, from the jewelled crust, | 0:27:28 | 0:27:31 | |
the slow-cooked onions and those boys' beans. | 0:27:31 | 0:27:34 | |
It's all in there. | 0:27:34 | 0:27:35 | |
An hour in the oven lets it soak up the heat and soften. | 0:27:41 | 0:27:45 | |
Great things happen when ingredients meet | 0:27:52 | 0:27:55 | |
and spend a bit of time together. | 0:27:55 | 0:27:57 | |
No matter where in the world you | 0:27:57 | 0:27:59 | |
go home to, it's like a hug waiting for you when you open the door. | 0:27:59 | 0:28:04 | |
Hotpots are one of the simplest and most rewarding dishes to cook, | 0:28:04 | 0:28:08 | |
you just have to take your time. | 0:28:08 | 0:28:10 | |
-That's for you. -Lovely. | 0:28:11 | 0:28:14 | |
Well, listen, thank you | 0:28:14 | 0:28:15 | |
all very much for bringing your lovely food. | 0:28:15 | 0:28:18 | |
I just cannot tell you what I've learnt | 0:28:18 | 0:28:19 | |
and the pleasure I've had from cooking with you all. | 0:28:19 | 0:28:22 | |
And, um, this is to you all. Thank you. | 0:28:22 | 0:28:24 | |
-Cheers! -Cheers! | 0:28:26 | 0:28:28 | |
MUSIC: Ho Hey by The Lumineers | 0:28:28 | 0:28:30 |