0:00:03 > 0:00:05I'm Nigel Slater.
0:00:05 > 0:00:08I'm someone who cooks by instinct and impulse.
0:00:08 > 0:00:11'I tend not to follow recipes I just make things up,
0:00:11 > 0:00:13'depending on what I fancy,
0:00:13 > 0:00:16'and whatever ingredients I have to hand.'
0:00:16 > 0:00:20This so shouldn't work, but it does.
0:00:20 > 0:00:23'Sometimes it's good to go shopping with a few traditional meals in mind,
0:00:23 > 0:00:27'but, even then, adding a few new ingredients
0:00:27 > 0:00:31'to your basket will encourage you to experiment when you get home.'
0:00:32 > 0:00:34'It's often not so much about what you buy,
0:00:34 > 0:00:37'but how prepared you are to take a few risks.'
0:00:37 > 0:00:41I'm going to show you how I make the most of my weekly shop,
0:00:41 > 0:00:45to give you ideas how not to waste a bit of yours.
0:00:45 > 0:00:49'This week's cooking proves how versatile ingredients can be.
0:00:49 > 0:00:53'It's all about trying something different.'
0:01:05 > 0:01:09One of my Saturday morning rituals is clearing out the fridge.
0:01:09 > 0:01:12It's often a time when I get to experiment.
0:01:13 > 0:01:19I've got some pancetta and white bread, and not much else.
0:01:19 > 0:01:22'But a new idea for a bacon sandwich comes to mind.'
0:01:23 > 0:01:26But there's some dates.
0:01:26 > 0:01:29'I'm going to try something new with these sweet
0:01:29 > 0:01:32'and succulent little fruits.'
0:01:32 > 0:01:37If I roll these little sticky dates in bacon, and fry them,
0:01:37 > 0:01:40I have a feeling that the sweetness of the dates and the very
0:01:40 > 0:01:45savoury quality of the pancetta are going to work beautifully together.
0:01:52 > 0:01:56Now, I COULD grill these, but I want to fry them in a pan
0:01:56 > 0:01:59because it gives me the chance of getting at some of the fat
0:01:59 > 0:02:01that melts out into the pan.
0:02:01 > 0:02:04'I know that sounds naughty, but there's tons of flavour
0:02:04 > 0:02:08'in that fat and I'm not prepared to waste it.'
0:02:08 > 0:02:13It's a very personal thing, the bacon sandwich...
0:02:13 > 0:02:16and it's that smell - it is one of the great smells of all time...
0:02:16 > 0:02:20is bacon frying in a pan in the morning.
0:02:25 > 0:02:30And that, for me, is the ideal bacon sandwich bread.
0:02:30 > 0:02:32It's a good old white bloomer.
0:02:32 > 0:02:34Soft bread, with a little bit of a crust.
0:02:44 > 0:02:48I'm not going to let that fat go to waste. That is good stuff.
0:02:54 > 0:02:57Wonderful little morsels... sweet and savoury.
0:03:01 > 0:03:03I do sometimes think a bacon sandwich
0:03:03 > 0:03:04is the best thing in the world.
0:03:09 > 0:03:11It's that lovely mixture of soft bread,
0:03:11 > 0:03:15crisp pancetta and sweet dates - it's just wonderful.
0:03:18 > 0:03:23'The sweetness of the dates cuts through my salty pancetta.
0:03:23 > 0:03:25'It's a great alternative to tomato ketchup,
0:03:25 > 0:03:30'and a truly different take on the classic bacon sarnie.'
0:03:40 > 0:03:44This week, I'm on the lookout for ingredients that love
0:03:44 > 0:03:47to be experimented with.
0:03:47 > 0:03:49I get a real pleasure from trying something different,
0:03:49 > 0:03:53and often, I can hunt them down in that little local corner shop.
0:03:56 > 0:03:58There's over 20 years' worth of passion
0:03:58 > 0:04:01and experience behind this family-run store...
0:04:01 > 0:04:06and from the vegetables and spices in stock, it shows.
0:04:09 > 0:04:11- Hello.- Hello.
0:04:11 > 0:04:14Now, when would I use a little aubergine like that?
0:04:14 > 0:04:18We use those for stuffing with freshly-grated coconut,
0:04:18 > 0:04:21spring onions, all the spices.
0:04:21 > 0:04:22Wonderful. Can we go in?
0:04:22 > 0:04:24Yeah, certainly.
0:04:24 > 0:04:27'It's spices that I'm really here for.
0:04:27 > 0:04:30'I just love the incredible variety,
0:04:30 > 0:04:37'from the punchy hot chilli to the more subtle seeds and powders.
0:04:37 > 0:04:39'Today, I'm after something understated.'
0:04:41 > 0:04:44I'm actually going to make a marinade for a piece of steak,
0:04:44 > 0:04:47and I want to put some of the turmeric in.
0:04:47 > 0:04:48This is very mild, isn't it?
0:04:48 > 0:04:51Very, very mild.
0:04:51 > 0:04:55But it gives a lovely colour to the food, as well.
0:04:55 > 0:04:57And it's a very earthy flavour?
0:04:57 > 0:05:00It's the earthy flavour, definitely.
0:05:00 > 0:05:02That's kind of what I want.
0:05:05 > 0:05:07- Bye-bye.- Thank you.
0:05:23 > 0:05:27'This week's cooking is all about trying something different...
0:05:27 > 0:05:31'and Sundays are when I'm at my most adventurous in the kitchen.'
0:05:31 > 0:05:34I've got the most beautiful piece of steak.
0:05:34 > 0:05:36It's a piece of rump, so it's not too expensive.
0:05:36 > 0:05:39And I've also got some yogurt...
0:05:39 > 0:05:44and I'm thinking that I can make a sort of spicy crust for the steak.
0:05:47 > 0:05:51'Armed with my lovely new spices, I'm going to create a tangy
0:05:51 > 0:05:55'yogurt marinade to flavour the meat, and eventually cook it in.
0:05:57 > 0:06:01'Some fragrant garlic kicks things off...
0:06:01 > 0:06:03'before I reach for some spice.'
0:06:08 > 0:06:11I'm not going to use the usual black peppercorns, I'm using white.
0:06:11 > 0:06:15They're the hot inside of the black peppercorn,
0:06:15 > 0:06:19and, to be honest, they sit there on the shelf, and they're very
0:06:19 > 0:06:22rarely used, but I think they'll work very well in this.
0:06:31 > 0:06:33I'm also going to put a few cumin seeds in.
0:06:33 > 0:06:36It's going to be a little bit spicy.
0:06:41 > 0:06:45'Pile into a clean bowl, ready for the magic ingredient.'
0:06:47 > 0:06:50So, two teaspoons of turmeric.
0:06:50 > 0:06:53It's got a sort of earthy warmth to it,
0:06:53 > 0:06:55which I think will work very well.
0:06:56 > 0:06:59And then, the yogurt.
0:07:05 > 0:07:08'I know this yogurt marinade will offer a wonderful collision
0:07:08 > 0:07:12'of flavour, and create a delicious crust.'
0:07:12 > 0:07:14Look at this amazing piece of meat.
0:07:14 > 0:07:17I love it because it's got lots of fat running all the way through it
0:07:17 > 0:07:19and it's really succulent.
0:07:19 > 0:07:22And also, I think it's a very underrated cut.
0:07:25 > 0:07:29'The meat will sit marinating for a good half an hour.'
0:07:41 > 0:07:44So, cook the steak as you like it cooked.
0:07:44 > 0:07:47I like mine quite rare.
0:07:47 > 0:07:52'So three or four minutes on either side is all it'll need.'
0:07:52 > 0:07:55And the trick is not to move the steak round the pan.
0:07:55 > 0:07:59There's always this temptation to push things around the saucepan,
0:07:59 > 0:08:02particularly when you're frying in a shallow pan.
0:08:02 > 0:08:05Don't. Leave it be...
0:08:05 > 0:08:09and let it form a lovely toasted, caramelised crust.
0:08:16 > 0:08:17Look at that!
0:08:27 > 0:08:29Very nice.
0:08:29 > 0:08:31'With a few more minutes to relax,
0:08:31 > 0:08:34'my steak will be much more succulent and tender.'
0:08:49 > 0:08:53This is just what I wanted it to be.
0:08:53 > 0:08:58Pink inside, and then with this very fine, spicy crust.
0:09:03 > 0:09:07That is so good. It is so good.
0:09:11 > 0:09:15It's juicy, a little bit spicy.
0:09:15 > 0:09:16Just amazing.
0:09:18 > 0:09:21'I'm sure a straightforward rump steak
0:09:21 > 0:09:22'would have been a treat in itself,
0:09:22 > 0:09:27'but I'm glad I took the risk and tried something different.
0:09:27 > 0:09:30'I'll definitely be cooking this again.'
0:09:39 > 0:09:41When I'm feeling lazy,
0:09:41 > 0:09:46I'll happily settle for some cheese and biscuits for supper.
0:09:46 > 0:09:48But, even then, I can't help having ideas
0:09:48 > 0:09:52on how I can make a few bits of cheese feel more of a treat.
0:09:55 > 0:09:58To make some savoury snaps, I just need some sweet
0:09:58 > 0:10:00and nutty spelt flour.
0:10:01 > 0:10:03Throw in a mixture of seeds.
0:10:03 > 0:10:06I'm going for pumpkin,
0:10:06 > 0:10:11golden linseed, sunflower and some black sesame seeds,
0:10:11 > 0:10:13to bring out the rich, nutty flavour.
0:10:13 > 0:10:16Add some butter, and mix in.
0:10:17 > 0:10:20Work a splash of water into the dough.
0:10:25 > 0:10:28Roll the mix out between two sheets of greaseproof paper,
0:10:28 > 0:10:31down to the thickness of a £1 coin.
0:10:34 > 0:10:36Then simply cut into biscuit shapes,
0:10:36 > 0:10:39and transfer to a greaseproof-lined baking sheet.
0:10:42 > 0:10:45'Pop them in the oven for ten minutes, until crisp
0:10:45 > 0:10:48'and lightly golden.'
0:10:54 > 0:10:58You know, sometimes the trick is to make something new
0:10:58 > 0:11:01to encourage us to use what we've already got.
0:11:01 > 0:11:04'These little delicacies add a rustic,
0:11:04 > 0:11:06'homemade quality to my supper.
0:11:06 > 0:11:09'The perfect pairing for a platter of delicious cheese.'
0:11:18 > 0:11:21Often, I go shopping with a dish in mind,
0:11:21 > 0:11:25but by the time it comes to cook, I fancy something different.
0:11:25 > 0:11:27'Thankfully, it's coming up with new ideas that I think
0:11:27 > 0:11:30'makes cooking really fun.'
0:11:30 > 0:11:32I've bought a duck,
0:11:32 > 0:11:35with every intention of doing a roast duck dinner.
0:11:35 > 0:11:39And I'm just not in the mood for that.
0:11:39 > 0:11:41'Instead of roast potatoes and all the trimmings,
0:11:41 > 0:11:45'I quite fancy a warm citrus salad.
0:11:45 > 0:11:48'It will start out like a roast, but will end up much lighter.
0:11:50 > 0:11:54'The real key to this dish is crisp skin.'
0:11:54 > 0:11:57So, a nice sharp pronged fork. Prick the bird all over...
0:12:00 > 0:12:03..and then pour boiling water over it.
0:12:04 > 0:12:06Immediately, the skin tightens.
0:12:10 > 0:12:14Now, wet meat doesn't roast well, and this is really crucial,
0:12:14 > 0:12:18to dry it with kitchen paper.
0:12:18 > 0:12:21And then I very generously dust
0:12:21 > 0:12:26with salt, just a coarse sea salt, and it looks like too much salt,
0:12:26 > 0:12:31but, in fact, it works very well at helping to crisp up the skin.
0:12:35 > 0:12:37'The duck will sit happily at 200 degrees
0:12:37 > 0:12:40'for about an hour-and-a-half.'
0:12:51 > 0:12:53'A little preparation has paid off.'
0:12:53 > 0:12:57Exactly as I'd hoped. I've got crisp skin.
0:13:00 > 0:13:03'While the duck rests, I'm going to make the most of the juices
0:13:03 > 0:13:06'in the pan by making a dressing to sit with my salad.'
0:13:07 > 0:13:11If I was making gravy for roast duck, that would be
0:13:11 > 0:13:14the basis of my gravy, but I'm not, I'm making a salad.
0:13:14 > 0:13:17But it can still be the heart and soul of my salad dressing.
0:13:18 > 0:13:22'Duck is a naturally fatty meat and I don't want to use all of that,
0:13:22 > 0:13:24'so I pour off the excess.'
0:13:25 > 0:13:28What I'm left with is all sorts of crusty things
0:13:28 > 0:13:30that have cooked themselves onto the surface of the pan,
0:13:30 > 0:13:33and there's so much flavour there.
0:13:39 > 0:13:43'Some orange and lemon juice adds real vibrancy to the dressing,
0:13:43 > 0:13:47'and red-wine vinegar brings all the flavours together.
0:13:51 > 0:13:53'Now for the salad itself.
0:13:55 > 0:13:59'Don't be nervous about putting fruit in a savoury salad.
0:13:59 > 0:14:02'Trust me, it's worth trying.'
0:14:07 > 0:14:12I can start to take some of the meat off the duck.
0:14:14 > 0:14:17Of course, the meat's important...
0:14:17 > 0:14:21but, for me, it's the skin that really makes this salad.
0:14:24 > 0:14:28That's what I really love - when it's gone really golden and sticky.
0:14:28 > 0:14:30Really quite almost mahogany-brown.
0:14:32 > 0:14:37So I put the meat, while it's still hot, with the oranges.
0:14:40 > 0:14:41I've got some pea shoots,
0:14:41 > 0:14:43and because this dressing is slightly warm,
0:14:43 > 0:14:46they'll wilt a little bit.
0:14:48 > 0:14:50So then the dressing goes over.
0:14:54 > 0:14:56Quick toss...
0:14:56 > 0:14:58and then onto a plate.
0:15:06 > 0:15:07I've got to be honest,
0:15:07 > 0:15:11this is so much easier than doing all the trimmings for a roast.
0:15:11 > 0:15:13It's fresher, it's lighter, it's more modern.
0:15:15 > 0:15:16And it's just as delicious.
0:15:18 > 0:15:20'The sweetness of the meat
0:15:20 > 0:15:25'and the sugary sharpness of the fruit is a marriage made in heaven.
0:15:25 > 0:15:28'Sometimes, if you break with tradition,
0:15:28 > 0:15:30'you reap the rewards.'
0:15:37 > 0:15:39I've still got plenty of duck left over,
0:15:39 > 0:15:43and I'm really keen to make the most of it, but I want a dish that
0:15:43 > 0:15:47will taste completely different to last night's supper, so I'm going
0:15:47 > 0:15:49to have a go at an impromptu
0:15:49 > 0:15:51Chinese-inspired sweet-and-sour broth.
0:15:52 > 0:15:56The backbone of any good broth is the stock.
0:15:56 > 0:15:59For mine, I'm using ginger, some crushed garlic, bay leaves,
0:15:59 > 0:16:04a few peppercorns and the remains of the roast duck.
0:16:04 > 0:16:06And water will bring everything together.
0:16:09 > 0:16:14For extra depth and flavour, toss in a handful of dried mushrooms.
0:16:14 > 0:16:19Bring to the boil, and strip the remaining duck meat into a new pan.
0:16:20 > 0:16:24Add some crisp spring onions...
0:16:24 > 0:16:25a couple of spoons of sugar
0:16:25 > 0:16:28and a splash of sherry vinegar.
0:16:28 > 0:16:31Let the ingredients get to know each other for a few minutes,
0:16:31 > 0:16:35bringing out that sweet-and-sour flavour that I'm after.
0:16:36 > 0:16:39Then ladle in some flavoursome stock.
0:16:41 > 0:16:44Pak-choi is a great addition to this dish.
0:16:44 > 0:16:47'I want it to warm through, without losing any of its crispness.'
0:16:47 > 0:16:50You know, I like that almost as much as the duck salad.
0:16:50 > 0:16:53In fact...
0:16:53 > 0:16:55I think I like it a bit more.
0:16:56 > 0:17:00This is a much more vibrant alternative to a leftover
0:17:00 > 0:17:04roast-meat sandwich, a tentative experiment that really worked.
0:17:13 > 0:17:17'During my weekly shop, spice vendor Rushmi
0:17:17 > 0:17:21'gave me a quick education in some of the less familiar vegetables and spices.'
0:17:21 > 0:17:24- You know, when you make preserved lemons...- Yes.
0:17:24 > 0:17:26..the salt, is that the one I want?
0:17:26 > 0:17:28These are the ones you want.
0:17:28 > 0:17:30For pickling, as well, these are the ones.
0:17:30 > 0:17:34'Today, I'm going to repay her by cooking dinner.
0:17:34 > 0:17:35'But it's really just an excuse
0:17:35 > 0:17:38'to learn a thing or two more about Indian cuisine.'
0:17:38 > 0:17:41Listen, thank you for letting me cook in your kitchen.
0:17:41 > 0:17:43- You're welcome. - Can I have a look in your fridge?
0:17:43 > 0:17:45Of course.
0:17:45 > 0:17:47Other people's fridges are always far more interesting
0:17:47 > 0:17:49than your own, I think.
0:17:49 > 0:17:51Paneer.
0:17:51 > 0:17:55'This mild and creamy cheese is just the inspiration I need.'
0:17:55 > 0:17:58I don't cook enough with this. It just soaks up flavours, doesn't it?
0:17:58 > 0:18:01- It does.- A bit like aubergines.
0:18:01 > 0:18:04Now, I'd love to cook with your aubergines, if I may?
0:18:04 > 0:18:08Certainly, we're always looking for new recipes with the aubergines.
0:18:08 > 0:18:11I'll start with this.
0:18:11 > 0:18:13- Have you got a chopping board?- Yes.
0:18:17 > 0:18:20Lovely, thank you.
0:18:20 > 0:18:24The idea for me, with aubergines, is they're a bit of a blank canvas.
0:18:24 > 0:18:26I mean, we could go anywhere with this.
0:18:26 > 0:18:29We could do something really exciting and spicy, and hot and fiery,
0:18:29 > 0:18:31or something more soothing and gentle.
0:18:31 > 0:18:33Gentler would be nice.
0:18:33 > 0:18:36What do you consider to be the most gentle ones?
0:18:36 > 0:18:39Um, cumin seeds, cumin powder, coriander powder...
0:18:39 > 0:18:44and then we have homemade mild curry powders, as well.
0:18:44 > 0:18:46- Have you got them here?- Yeah.
0:18:46 > 0:18:48- Can I have a look?- Yeah.
0:18:49 > 0:18:52'I'd expect someone who runs a spice shop to have a great selection,
0:18:52 > 0:18:56'and I'm not disappointed.'
0:18:56 > 0:18:58Oh, you're so organised!
0:18:58 > 0:19:01Now, obviously, crushed chillies, turmeric.
0:19:01 > 0:19:06Garam masala, and then homemade curry powder.
0:19:06 > 0:19:08Right. So what's in there?
0:19:08 > 0:19:13The main ones are coriander seed, cumin seed, cinnamon, clove.
0:19:13 > 0:19:18So it adds a lovely flavour, but it doesn't give you the heat.
0:19:18 > 0:19:20I must say, that really smells wonderful.
0:19:20 > 0:19:22Can I use that in some of my cooking?
0:19:22 > 0:19:25Yeah, definitely. The top one?
0:19:25 > 0:19:26Yeah, I'm liking that one.
0:19:26 > 0:19:29'With Rushmi's very own blend of curry powder,
0:19:29 > 0:19:33'we've got the makings of a mild and warming dish.'
0:19:33 > 0:19:35I want to use some of the mustard seeds
0:19:35 > 0:19:36and I should add it now, shouldn't I?
0:19:36 > 0:19:38'Some black mustard seeds are
0:19:38 > 0:19:41'a suitably gentle intro to this curry.'
0:19:41 > 0:19:42Put the aubergines in.
0:19:42 > 0:19:43Yep.
0:19:43 > 0:19:45Right, let these sizzle a bit.
0:19:45 > 0:19:46And turn that heat down.
0:19:46 > 0:19:48Yes.
0:19:48 > 0:19:51I'd like a little bit of moisture in there.
0:19:51 > 0:19:54'I've never cooked this dish before, but I think the piquant
0:19:54 > 0:19:58'sweetness of tomato will work wonderfully with what I'm planning.
0:20:00 > 0:20:04'Now the tomato just needs a few minutes in the pan.'
0:20:04 > 0:20:06Look at those colours. Oh!
0:20:10 > 0:20:11'It's now I add the paneer.
0:20:11 > 0:20:14'I suspect it will work really well with the aubergines.
0:20:19 > 0:20:23'Rushmi's homemade curry powder is the final flourish.'
0:20:23 > 0:20:25So this will have quite a gentle spice -
0:20:25 > 0:20:28nothing really too hot.
0:20:29 > 0:20:31Do you have a...your recipe book?
0:20:31 > 0:20:34I mean, do you have a family recipe book?
0:20:34 > 0:20:36Do you write things down ever?
0:20:36 > 0:20:37- No.- It's all in your head?
0:20:37 > 0:20:39It's all in our heads.
0:20:40 > 0:20:42'Seasoning with salt at this point will bring out
0:20:42 > 0:20:45'the range of spices and flavours in the pan.'
0:20:45 > 0:20:47This is smelling wonderful.
0:20:47 > 0:20:52Now, I'd like something a little bit sharp in there.
0:20:52 > 0:20:55'To offer a bright note to the dish, I'm going to use something special
0:20:55 > 0:20:58'that I spotted in the fridge.'
0:20:58 > 0:21:02I've never seen pomegranates this small.
0:21:04 > 0:21:08OK, and then, I can't resist that mint I saw.
0:21:08 > 0:21:12'The fresh, cool taste of mint will offset the perfumed fragrance
0:21:12 > 0:21:14'of Rushmi's very aromatic curry powder.'
0:21:14 > 0:21:17- Have you got any little bowls, or...?- Yeah!
0:21:20 > 0:21:22'This is the first time I've ever tried this combination
0:21:22 > 0:21:24'of ingredients...'
0:21:24 > 0:21:25Thank you.
0:21:27 > 0:21:29'..and I suspect it won't be the last.'
0:21:37 > 0:21:39What d'you think?
0:21:39 > 0:21:42It's very nice - it's better than I expected.
0:21:42 > 0:21:44HE LAUGHS
0:21:44 > 0:21:47Cos we've never cooked paneer with aubergines, actually.
0:21:47 > 0:21:49I like it.
0:21:49 > 0:21:51Well, thank you. I'm glad you do.
0:21:51 > 0:21:54Very nice. I love the mint in there.
0:21:56 > 0:21:59What makes this for me is your curry powder.
0:21:59 > 0:22:01It's very mild and it's very gentle,
0:22:01 > 0:22:03but there's masses of flavour going on.
0:22:03 > 0:22:05There's all sorts of things happening.
0:22:05 > 0:22:07I'd definitely try this again.
0:22:07 > 0:22:09Oh, thank you.
0:22:09 > 0:22:11HE LAUGHS Very nice.
0:22:11 > 0:22:13And very nice of you to let me cook in your kitchen, thank you.
0:22:13 > 0:22:15You're welcome.
0:22:16 > 0:22:20'I love it when taking a few risks here and there pays off.'
0:22:20 > 0:22:22And I've even inspired Rushmi,
0:22:22 > 0:22:25the spice queen herself, to experiment and be a bit bold.
0:22:37 > 0:22:39By the time I get to the end of the week, I've worked up
0:22:39 > 0:22:42the appetite for something sweet.
0:22:42 > 0:22:44Even if, at first glance,
0:22:44 > 0:22:48it might not look like I've got the ingredients to do that.
0:22:48 > 0:22:51'This recipe proves just how versatile an ingredient can be,
0:22:51 > 0:22:54'if you're willing to try something different.'
0:22:54 > 0:22:57These beetroot, I could pickle them,
0:22:57 > 0:23:00I could put them in a salad, but I fancy a cake.
0:23:02 > 0:23:06'Before I get going with the cake, the beetroots need cooking.
0:23:08 > 0:23:10'These little ones will need a good half hour.'
0:23:13 > 0:23:17Most ingredients are incredibly versatile. It's just that we
0:23:17 > 0:23:20don't always think of every way that we can use something.
0:23:20 > 0:23:23If I'd have found some beetroot in my fridge a few years ago,
0:23:23 > 0:23:26I'd have never dreamt of using them in a sweet recipe.
0:23:39 > 0:23:43Now, the beetroot is going to provide the moisture in the cake,
0:23:43 > 0:23:47and I'm going to reduce it to pretty much a puree.
0:23:53 > 0:23:58And, in a way, this is, I suppose, inspired by the old carrot cake
0:23:58 > 0:24:00and the fact that they're always so moist,
0:24:00 > 0:24:03and I thought, "Beetroot will work in a cake, as well."
0:24:06 > 0:24:09'I want this cake to be sumptuous and chocolatey,
0:24:09 > 0:24:12'to make the beetroot really work in this recipe.'
0:24:12 > 0:24:14I've got dark chocolate here.
0:24:14 > 0:24:18Beetroots are quite sweet, so a milk chocolate wouldn't really work.
0:24:22 > 0:24:26'While the chocolate melts over a pan of hot water, now is the time
0:24:26 > 0:24:28'to prepare the rest of the mix.'
0:24:28 > 0:24:32I need 135 grams of plain flour...
0:24:34 > 0:24:36..a teaspoonful of baking powder,
0:24:36 > 0:24:42and then about three tablespoons of very dark, good-quality cocoa.
0:24:42 > 0:24:46This is one of those occasions you do have to be a little bit accurate.
0:24:47 > 0:24:50Often, when I make cakes, I don't bother to sieve the flour.
0:24:50 > 0:24:54But when there's three ingredients that need mixing together,
0:24:54 > 0:24:56it's always worth doing.
0:24:56 > 0:25:01'It'll remove the lumps and blend everything together beautifully.'
0:25:03 > 0:25:05So, when the chocolate has completely melted,
0:25:05 > 0:25:11I'm going to pour in four tablespoons of very strong coffee.
0:25:11 > 0:25:13Espresso is ideal.
0:25:15 > 0:25:18I'm going to add 200 grams of butter.
0:25:18 > 0:25:20It's best to add it in small pieces.
0:25:27 > 0:25:30'While the butter melts, separate five eggs.'
0:25:32 > 0:25:35Lightly whisk the yolks...
0:25:35 > 0:25:39and whisk the whites until they're stiff and frothy.
0:25:42 > 0:25:46Add the caster sugar, and gently fold in.
0:25:48 > 0:25:51Once the chocolate, butter and coffee has melted
0:25:51 > 0:25:52into a gorgeous goo,
0:25:52 > 0:25:56it's time to complete the marriage of ingredients.
0:25:56 > 0:25:58'First, the yolks.'
0:25:58 > 0:26:01And then the beetroot goes in.
0:26:02 > 0:26:06Suddenly, the whole thing, daft as it sounds, starts to make sense.
0:26:06 > 0:26:08You see the beetroot go into the dark chocolate,
0:26:08 > 0:26:11and there's just something very right about it.
0:26:11 > 0:26:14Then the egg whites and sugar.
0:26:14 > 0:26:18This is the point to be thorough, but gentle.
0:26:18 > 0:26:22You want all the egg white mixed into the cake mixture,
0:26:22 > 0:26:26but you don't want to do it so hard that you beat all the air out of it.
0:26:28 > 0:26:30And then, last of all,
0:26:30 > 0:26:32the cocoa, flour and baking powder.
0:26:33 > 0:26:36'Being gentle really is the key.'
0:26:36 > 0:26:40If you over-mix it, you'll end up with a chocolate pancake,
0:26:40 > 0:26:42and if you don't mix it enough,
0:26:42 > 0:26:45you'll end up with lumps of flour in your cooked cake.
0:26:56 > 0:27:01And then that goes in the oven at 180 for about 40, 45 minutes.
0:27:17 > 0:27:19'Once it's cooked,
0:27:19 > 0:27:23'let it stand for a minute or two, before turning it out.'
0:27:24 > 0:27:28So just a little bit of cocoa on top.
0:27:28 > 0:27:32'To serve, this needs something light and creamy.
0:27:32 > 0:27:35'A hearty dollop of whipped double cream.'
0:27:37 > 0:27:40It's everything I want a chocolate cake to be,
0:27:40 > 0:27:44and it's certainly more than I ever expected a beetroot to be.
0:27:46 > 0:27:50'It's a gorgeous alternative to the classic chocolate cake.
0:27:52 > 0:27:54I dare you to try it.
0:27:58 > 0:28:02This week, I've pushed myself to try something a little different.
0:28:02 > 0:28:05For me, that's the whole point of cooking.
0:28:05 > 0:28:09By taking a few risks, I can create new and exciting dishes.
0:28:13 > 0:28:16'Next week, I'll be cooking some simple recipes that prove
0:28:16 > 0:28:20'there is always a way with the weekly shop to cure your cravings.'
0:28:22 > 0:28:27So, with just one ingredient, I've transformed yesterday's lunch
0:28:27 > 0:28:29into today's dinner.
0:28:52 > 0:28:55Subtitles by Red Bee Media Ltd