Try Something Different Nigel Slater's Dish of the Day


Try Something Different

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I'm Nigel Slater.

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I'm someone who cooks by instinct and impulse.

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'I tend not to follow recipes I just make things up,

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'depending on what I fancy,

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'and whatever ingredients I have to hand.'

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This so shouldn't work, but it does.

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'Sometimes it's good to go shopping with a few traditional meals in mind,

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'but, even then, adding a few new ingredients

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'to your basket will encourage you to experiment when you get home.'

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'It's often not so much about what you buy,

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'but how prepared you are to take a few risks.'

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I'm going to show you how I make the most of my weekly shop,

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to give you ideas how not to waste a bit of yours.

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'This week's cooking proves how versatile ingredients can be.

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'It's all about trying something different.'

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One of my Saturday morning rituals is clearing out the fridge.

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It's often a time when I get to experiment.

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I've got some pancetta and white bread, and not much else.

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'But a new idea for a bacon sandwich comes to mind.'

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But there's some dates.

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'I'm going to try something new with these sweet

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'and succulent little fruits.'

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If I roll these little sticky dates in bacon, and fry them,

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I have a feeling that the sweetness of the dates and the very

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savoury quality of the pancetta are going to work beautifully together.

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Now, I COULD grill these, but I want to fry them in a pan

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because it gives me the chance of getting at some of the fat

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that melts out into the pan.

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'I know that sounds naughty, but there's tons of flavour

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'in that fat and I'm not prepared to waste it.'

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It's a very personal thing, the bacon sandwich...

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and it's that smell - it is one of the great smells of all time...

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is bacon frying in a pan in the morning.

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And that, for me, is the ideal bacon sandwich bread.

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It's a good old white bloomer.

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Soft bread, with a little bit of a crust.

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I'm not going to let that fat go to waste. That is good stuff.

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Wonderful little morsels... sweet and savoury.

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I do sometimes think a bacon sandwich

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is the best thing in the world.

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It's that lovely mixture of soft bread,

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crisp pancetta and sweet dates - it's just wonderful.

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'The sweetness of the dates cuts through my salty pancetta.

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'It's a great alternative to tomato ketchup,

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'and a truly different take on the classic bacon sarnie.'

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This week, I'm on the lookout for ingredients that love

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to be experimented with.

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I get a real pleasure from trying something different,

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and often, I can hunt them down in that little local corner shop.

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There's over 20 years' worth of passion

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and experience behind this family-run store...

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and from the vegetables and spices in stock, it shows.

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-Hello.

-Hello.

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Now, when would I use a little aubergine like that?

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We use those for stuffing with freshly-grated coconut,

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spring onions, all the spices.

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Wonderful. Can we go in?

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Yeah, certainly.

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'It's spices that I'm really here for.

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'I just love the incredible variety,

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'from the punchy hot chilli to the more subtle seeds and powders.

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'Today, I'm after something understated.'

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I'm actually going to make a marinade for a piece of steak,

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and I want to put some of the turmeric in.

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This is very mild, isn't it?

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Very, very mild.

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But it gives a lovely colour to the food, as well.

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And it's a very earthy flavour?

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It's the earthy flavour, definitely.

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That's kind of what I want.

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-Bye-bye.

-Thank you.

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'This week's cooking is all about trying something different...

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'and Sundays are when I'm at my most adventurous in the kitchen.'

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I've got the most beautiful piece of steak.

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It's a piece of rump, so it's not too expensive.

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And I've also got some yogurt...

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and I'm thinking that I can make a sort of spicy crust for the steak.

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'Armed with my lovely new spices, I'm going to create a tangy

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'yogurt marinade to flavour the meat, and eventually cook it in.

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'Some fragrant garlic kicks things off...

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'before I reach for some spice.'

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I'm not going to use the usual black peppercorns, I'm using white.

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They're the hot inside of the black peppercorn,

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and, to be honest, they sit there on the shelf, and they're very

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rarely used, but I think they'll work very well in this.

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I'm also going to put a few cumin seeds in.

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It's going to be a little bit spicy.

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'Pile into a clean bowl, ready for the magic ingredient.'

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So, two teaspoons of turmeric.

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It's got a sort of earthy warmth to it,

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which I think will work very well.

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And then, the yogurt.

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'I know this yogurt marinade will offer a wonderful collision

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'of flavour, and create a delicious crust.'

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Look at this amazing piece of meat.

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I love it because it's got lots of fat running all the way through it

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and it's really succulent.

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And also, I think it's a very underrated cut.

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'The meat will sit marinating for a good half an hour.'

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So, cook the steak as you like it cooked.

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I like mine quite rare.

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'So three or four minutes on either side is all it'll need.'

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And the trick is not to move the steak round the pan.

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There's always this temptation to push things around the saucepan,

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particularly when you're frying in a shallow pan.

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Don't. Leave it be...

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and let it form a lovely toasted, caramelised crust.

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Look at that!

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Very nice.

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'With a few more minutes to relax,

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'my steak will be much more succulent and tender.'

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This is just what I wanted it to be.

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Pink inside, and then with this very fine, spicy crust.

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That is so good. It is so good.

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It's juicy, a little bit spicy.

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Just amazing.

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'I'm sure a straightforward rump steak

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'would have been a treat in itself,

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'but I'm glad I took the risk and tried something different.

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'I'll definitely be cooking this again.'

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When I'm feeling lazy,

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I'll happily settle for some cheese and biscuits for supper.

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But, even then, I can't help having ideas

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on how I can make a few bits of cheese feel more of a treat.

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To make some savoury snaps, I just need some sweet

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and nutty spelt flour.

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Throw in a mixture of seeds.

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I'm going for pumpkin,

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golden linseed, sunflower and some black sesame seeds,

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to bring out the rich, nutty flavour.

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Add some butter, and mix in.

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Work a splash of water into the dough.

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Roll the mix out between two sheets of greaseproof paper,

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down to the thickness of a £1 coin.

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Then simply cut into biscuit shapes,

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and transfer to a greaseproof-lined baking sheet.

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'Pop them in the oven for ten minutes, until crisp

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'and lightly golden.'

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You know, sometimes the trick is to make something new

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to encourage us to use what we've already got.

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'These little delicacies add a rustic,

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'homemade quality to my supper.

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'The perfect pairing for a platter of delicious cheese.'

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Often, I go shopping with a dish in mind,

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but by the time it comes to cook, I fancy something different.

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'Thankfully, it's coming up with new ideas that I think

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'makes cooking really fun.'

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I've bought a duck,

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with every intention of doing a roast duck dinner.

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And I'm just not in the mood for that.

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'Instead of roast potatoes and all the trimmings,

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'I quite fancy a warm citrus salad.

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'It will start out like a roast, but will end up much lighter.

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'The real key to this dish is crisp skin.'

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So, a nice sharp pronged fork. Prick the bird all over...

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..and then pour boiling water over it.

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Immediately, the skin tightens.

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Now, wet meat doesn't roast well, and this is really crucial,

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to dry it with kitchen paper.

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And then I very generously dust

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with salt, just a coarse sea salt, and it looks like too much salt,

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but, in fact, it works very well at helping to crisp up the skin.

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'The duck will sit happily at 200 degrees

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'for about an hour-and-a-half.'

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'A little preparation has paid off.'

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Exactly as I'd hoped. I've got crisp skin.

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'While the duck rests, I'm going to make the most of the juices

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'in the pan by making a dressing to sit with my salad.'

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If I was making gravy for roast duck, that would be

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the basis of my gravy, but I'm not, I'm making a salad.

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But it can still be the heart and soul of my salad dressing.

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'Duck is a naturally fatty meat and I don't want to use all of that,

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'so I pour off the excess.'

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What I'm left with is all sorts of crusty things

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that have cooked themselves onto the surface of the pan,

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and there's so much flavour there.

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'Some orange and lemon juice adds real vibrancy to the dressing,

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'and red-wine vinegar brings all the flavours together.

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'Now for the salad itself.

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'Don't be nervous about putting fruit in a savoury salad.

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'Trust me, it's worth trying.'

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I can start to take some of the meat off the duck.

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Of course, the meat's important...

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but, for me, it's the skin that really makes this salad.

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That's what I really love - when it's gone really golden and sticky.

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Really quite almost mahogany-brown.

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So I put the meat, while it's still hot, with the oranges.

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I've got some pea shoots,

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and because this dressing is slightly warm,

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they'll wilt a little bit.

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So then the dressing goes over.

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Quick toss...

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and then onto a plate.

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I've got to be honest,

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this is so much easier than doing all the trimmings for a roast.

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It's fresher, it's lighter, it's more modern.

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And it's just as delicious.

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'The sweetness of the meat

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'and the sugary sharpness of the fruit is a marriage made in heaven.

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'Sometimes, if you break with tradition,

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'you reap the rewards.'

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I've still got plenty of duck left over,

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and I'm really keen to make the most of it, but I want a dish that

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will taste completely different to last night's supper, so I'm going

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to have a go at an impromptu

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Chinese-inspired sweet-and-sour broth.

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The backbone of any good broth is the stock.

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For mine, I'm using ginger, some crushed garlic, bay leaves,

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a few peppercorns and the remains of the roast duck.

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And water will bring everything together.

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For extra depth and flavour, toss in a handful of dried mushrooms.

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Bring to the boil, and strip the remaining duck meat into a new pan.

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Add some crisp spring onions...

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a couple of spoons of sugar

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and a splash of sherry vinegar.

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Let the ingredients get to know each other for a few minutes,

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bringing out that sweet-and-sour flavour that I'm after.

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Then ladle in some flavoursome stock.

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Pak-choi is a great addition to this dish.

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'I want it to warm through, without losing any of its crispness.'

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You know, I like that almost as much as the duck salad.

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In fact...

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I think I like it a bit more.

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This is a much more vibrant alternative to a leftover

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roast-meat sandwich, a tentative experiment that really worked.

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'During my weekly shop, spice vendor Rushmi

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'gave me a quick education in some of the less familiar vegetables and spices.'

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-You know, when you make preserved lemons...

-Yes.

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..the salt, is that the one I want?

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These are the ones you want.

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For pickling, as well, these are the ones.

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'Today, I'm going to repay her by cooking dinner.

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'But it's really just an excuse

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'to learn a thing or two more about Indian cuisine.'

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Listen, thank you for letting me cook in your kitchen.

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-You're welcome.

-Can I have a look in your fridge?

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Of course.

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Other people's fridges are always far more interesting

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than your own, I think.

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Paneer.

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'This mild and creamy cheese is just the inspiration I need.'

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I don't cook enough with this. It just soaks up flavours, doesn't it?

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-It does.

-A bit like aubergines.

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Now, I'd love to cook with your aubergines, if I may?

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Certainly, we're always looking for new recipes with the aubergines.

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I'll start with this.

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-Have you got a chopping board?

-Yes.

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Lovely, thank you.

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The idea for me, with aubergines, is they're a bit of a blank canvas.

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I mean, we could go anywhere with this.

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We could do something really exciting and spicy, and hot and fiery,

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or something more soothing and gentle.

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Gentler would be nice.

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What do you consider to be the most gentle ones?

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Um, cumin seeds, cumin powder, coriander powder...

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and then we have homemade mild curry powders, as well.

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-Have you got them here?

-Yeah.

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-Can I have a look?

-Yeah.

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'I'd expect someone who runs a spice shop to have a great selection,

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'and I'm not disappointed.'

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Oh, you're so organised!

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Now, obviously, crushed chillies, turmeric.

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Garam masala, and then homemade curry powder.

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Right. So what's in there?

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The main ones are coriander seed, cumin seed, cinnamon, clove.

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So it adds a lovely flavour, but it doesn't give you the heat.

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I must say, that really smells wonderful.

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Can I use that in some of my cooking?

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Yeah, definitely. The top one?

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Yeah, I'm liking that one.

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'With Rushmi's very own blend of curry powder,

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'we've got the makings of a mild and warming dish.'

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I want to use some of the mustard seeds

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and I should add it now, shouldn't I?

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'Some black mustard seeds are

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'a suitably gentle intro to this curry.'

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Put the aubergines in.

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Yep.

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Right, let these sizzle a bit.

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And turn that heat down.

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Yes.

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I'd like a little bit of moisture in there.

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'I've never cooked this dish before, but I think the piquant

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'sweetness of tomato will work wonderfully with what I'm planning.

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'Now the tomato just needs a few minutes in the pan.'

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Look at those colours. Oh!

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'It's now I add the paneer.

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'I suspect it will work really well with the aubergines.

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'Rushmi's homemade curry powder is the final flourish.'

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So this will have quite a gentle spice -

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nothing really too hot.

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Do you have a...your recipe book?

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I mean, do you have a family recipe book?

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Do you write things down ever?

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-No.

-It's all in your head?

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It's all in our heads.

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'Seasoning with salt at this point will bring out

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'the range of spices and flavours in the pan.'

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This is smelling wonderful.

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Now, I'd like something a little bit sharp in there.

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'To offer a bright note to the dish, I'm going to use something special

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'that I spotted in the fridge.'

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I've never seen pomegranates this small.

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OK, and then, I can't resist that mint I saw.

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'The fresh, cool taste of mint will offset the perfumed fragrance

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'of Rushmi's very aromatic curry powder.'

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-Have you got any little bowls, or...?

-Yeah!

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'This is the first time I've ever tried this combination

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'of ingredients...'

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Thank you.

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'..and I suspect it won't be the last.'

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What d'you think?

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It's very nice - it's better than I expected.

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HE LAUGHS

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Cos we've never cooked paneer with aubergines, actually.

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I like it.

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Well, thank you. I'm glad you do.

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Very nice. I love the mint in there.

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What makes this for me is your curry powder.

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It's very mild and it's very gentle,

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but there's masses of flavour going on.

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There's all sorts of things happening.

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I'd definitely try this again.

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Oh, thank you.

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HE LAUGHS Very nice.

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And very nice of you to let me cook in your kitchen, thank you.

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You're welcome.

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'I love it when taking a few risks here and there pays off.'

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And I've even inspired Rushmi,

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the spice queen herself, to experiment and be a bit bold.

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By the time I get to the end of the week, I've worked up

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the appetite for something sweet.

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Even if, at first glance,

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it might not look like I've got the ingredients to do that.

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'This recipe proves just how versatile an ingredient can be,

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'if you're willing to try something different.'

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These beetroot, I could pickle them,

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I could put them in a salad, but I fancy a cake.

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'Before I get going with the cake, the beetroots need cooking.

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'These little ones will need a good half hour.'

0:23:080:23:10

Most ingredients are incredibly versatile. It's just that we

0:23:130:23:17

don't always think of every way that we can use something.

0:23:170:23:20

If I'd have found some beetroot in my fridge a few years ago,

0:23:200:23:23

I'd have never dreamt of using them in a sweet recipe.

0:23:230:23:26

Now, the beetroot is going to provide the moisture in the cake,

0:23:390:23:43

and I'm going to reduce it to pretty much a puree.

0:23:430:23:47

And, in a way, this is, I suppose, inspired by the old carrot cake

0:23:530:23:58

and the fact that they're always so moist,

0:23:580:24:00

and I thought, "Beetroot will work in a cake, as well."

0:24:000:24:03

'I want this cake to be sumptuous and chocolatey,

0:24:060:24:09

'to make the beetroot really work in this recipe.'

0:24:090:24:12

I've got dark chocolate here.

0:24:120:24:14

Beetroots are quite sweet, so a milk chocolate wouldn't really work.

0:24:140:24:18

'While the chocolate melts over a pan of hot water, now is the time

0:24:220:24:26

'to prepare the rest of the mix.'

0:24:260:24:28

I need 135 grams of plain flour...

0:24:280:24:32

..a teaspoonful of baking powder,

0:24:340:24:36

and then about three tablespoons of very dark, good-quality cocoa.

0:24:360:24:42

This is one of those occasions you do have to be a little bit accurate.

0:24:420:24:46

Often, when I make cakes, I don't bother to sieve the flour.

0:24:470:24:50

But when there's three ingredients that need mixing together,

0:24:500:24:54

it's always worth doing.

0:24:540:24:56

'It'll remove the lumps and blend everything together beautifully.'

0:24:560:25:01

So, when the chocolate has completely melted,

0:25:030:25:05

I'm going to pour in four tablespoons of very strong coffee.

0:25:050:25:11

Espresso is ideal.

0:25:110:25:13

I'm going to add 200 grams of butter.

0:25:150:25:18

It's best to add it in small pieces.

0:25:180:25:20

'While the butter melts, separate five eggs.'

0:25:270:25:30

Lightly whisk the yolks...

0:25:320:25:35

and whisk the whites until they're stiff and frothy.

0:25:350:25:39

Add the caster sugar, and gently fold in.

0:25:420:25:46

Once the chocolate, butter and coffee has melted

0:25:480:25:51

into a gorgeous goo,

0:25:510:25:52

it's time to complete the marriage of ingredients.

0:25:520:25:56

'First, the yolks.'

0:25:560:25:58

And then the beetroot goes in.

0:25:580:26:01

Suddenly, the whole thing, daft as it sounds, starts to make sense.

0:26:020:26:06

You see the beetroot go into the dark chocolate,

0:26:060:26:08

and there's just something very right about it.

0:26:080:26:11

Then the egg whites and sugar.

0:26:110:26:14

This is the point to be thorough, but gentle.

0:26:140:26:18

You want all the egg white mixed into the cake mixture,

0:26:180:26:22

but you don't want to do it so hard that you beat all the air out of it.

0:26:220:26:26

And then, last of all,

0:26:280:26:30

the cocoa, flour and baking powder.

0:26:300:26:32

'Being gentle really is the key.'

0:26:330:26:36

If you over-mix it, you'll end up with a chocolate pancake,

0:26:360:26:40

and if you don't mix it enough,

0:26:400:26:42

you'll end up with lumps of flour in your cooked cake.

0:26:420:26:45

And then that goes in the oven at 180 for about 40, 45 minutes.

0:26:560:27:01

'Once it's cooked,

0:27:170:27:19

'let it stand for a minute or two, before turning it out.'

0:27:190:27:23

So just a little bit of cocoa on top.

0:27:240:27:28

'To serve, this needs something light and creamy.

0:27:280:27:32

'A hearty dollop of whipped double cream.'

0:27:320:27:35

It's everything I want a chocolate cake to be,

0:27:370:27:40

and it's certainly more than I ever expected a beetroot to be.

0:27:400:27:44

'It's a gorgeous alternative to the classic chocolate cake.

0:27:460:27:50

I dare you to try it.

0:27:520:27:54

This week, I've pushed myself to try something a little different.

0:27:580:28:02

For me, that's the whole point of cooking.

0:28:020:28:05

By taking a few risks, I can create new and exciting dishes.

0:28:050:28:09

'Next week, I'll be cooking some simple recipes that prove

0:28:130:28:16

'there is always a way with the weekly shop to cure your cravings.'

0:28:160:28:20

So, with just one ingredient, I've transformed yesterday's lunch

0:28:220:28:27

into today's dinner.

0:28:270:28:29

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