0:00:05 > 0:00:08Sometimes I look forward to my weekly shop.
0:00:08 > 0:00:11I love the idea of bringing new ingredients home
0:00:11 > 0:00:15but I don't like shopping when I'm hungry so I always make sure
0:00:15 > 0:00:18I have a few treats left for a delicious snack before I go.
0:00:18 > 0:00:22I've got some mushrooms left and they're one of the things
0:00:22 > 0:00:25that I love to find in the fridge at the end of the week
0:00:25 > 0:00:27because, over a few days in a brown paper bag,
0:00:27 > 0:00:31mushrooms become much more woodsy, much more interesting.
0:00:31 > 0:00:35They sort of mellow and I think the flavour becomes richer.
0:00:35 > 0:00:37And there's not a lot here to use up
0:00:37 > 0:00:42so I'm going to make a great big beautiful sandwich.
0:00:47 > 0:00:50As soon as the butter's melted,
0:00:50 > 0:00:53I'll put the mushrooms in
0:00:53 > 0:00:56and a little bit of sage.
0:00:58 > 0:01:02It's not that versatile, but it works deliciously with cheese.
0:01:04 > 0:01:06A couple of leaves, no more.
0:01:08 > 0:01:12Then drop these into the butter.
0:01:13 > 0:01:15And, yeah, sometimes I've got field mushrooms
0:01:15 > 0:01:18or maybe even some little chestnuts
0:01:18 > 0:01:20but these are rather beautiful oyster mushrooms
0:01:20 > 0:01:23and they just need using.
0:01:23 > 0:01:27So I've got a bit of bread here to use up, I'm going to toast that.
0:01:28 > 0:01:31I've also been saving some taleggio cheese
0:01:31 > 0:01:34but I don't want it hanging around any longer
0:01:34 > 0:01:36and I know it'll be perfect for this.
0:01:36 > 0:01:41It's one of those cheeses that melts beautifully,
0:01:41 > 0:01:44very quickly and very lusciously.
0:01:48 > 0:01:50Once the mushrooms are starting to brown...
0:01:52 > 0:01:54..just pop the cheese on top...
0:01:55 > 0:01:59..pop the lid on and let that cheese melt.
0:02:01 > 0:02:04This is cheese on toast with a difference.
0:02:04 > 0:02:07I could have let the taleggio bubble under the grill,
0:02:07 > 0:02:09but I've got so much more flavour in the pan
0:02:09 > 0:02:12for all the ingredients to absorb.
0:02:16 > 0:02:18It's that wonderful moment
0:02:18 > 0:02:21when you've realised that you've made something for nothing,
0:02:21 > 0:02:24something that could have ended up,
0:02:24 > 0:02:25rather naughtily, in the bin.
0:02:27 > 0:02:30I'm not sure a sandwich could ever be better than that.
0:02:36 > 0:02:39Look at that. How good is that?
0:02:47 > 0:02:50It's everything I want food to be,
0:02:50 > 0:02:52and I was just cleaning out the fridge.
0:02:54 > 0:02:58Sometimes it's the unplanned meals that are the most satisfying.
0:03:12 > 0:03:15Sunday's recipe is going to be a bit of an experiment,
0:03:15 > 0:03:21a deviation from a classic beefburger, using my ricotta.
0:03:25 > 0:03:29Because it's mild, it's incredibly versatile.
0:03:29 > 0:03:34But that mildness is accompanied with a little bit of piquancy,
0:03:34 > 0:03:35a little bit of sharpness.
0:03:35 > 0:03:37And that will really bring out the flavour of the beef.
0:03:37 > 0:03:39So I'm going to mix those two together,
0:03:39 > 0:03:42and then think about what else I can put in.
0:03:46 > 0:03:49Now, you could use chives, but I've got spring onions.
0:03:49 > 0:03:51And they cook very quickly,
0:03:51 > 0:03:54so they're perfect for something like this.
0:03:56 > 0:04:00Something a little bit salty to go in there as well.
0:04:00 > 0:04:03Beef loves the sharpness of capers,
0:04:03 > 0:04:06and that's really the trick of how to invigorate
0:04:06 > 0:04:07an everyday ingredient.
0:04:09 > 0:04:11All I'm doing is finding flavours
0:04:11 > 0:04:14that will make an ordinary bit of mince sing.
0:04:22 > 0:04:25There's so many flavourings that are actually sitting in the cupboard,
0:04:25 > 0:04:27sitting in the window box,
0:04:27 > 0:04:30sitting in the garden, that you can just add
0:04:30 > 0:04:35to an everyday ingredient to really bring it to life.
0:04:35 > 0:04:39Rosemary's quite a spiky herb, so it needs chopping really quite finely.
0:04:43 > 0:04:46So mix these together,
0:04:46 > 0:04:48and then just take a small amount of it
0:04:48 > 0:04:50and just make little burgers.
0:04:54 > 0:04:55What I've actually done is
0:04:55 > 0:04:58I've lightened it with the ricotta cheese.
0:04:58 > 0:05:00I've made the whole thing a little bit fresher.
0:05:00 > 0:05:04These little patties will sizzle gently on a moderate heat
0:05:04 > 0:05:06while I prepare a burger relish using an ingredient
0:05:06 > 0:05:10that will partner both the beef and the ricotta perfectly.
0:05:16 > 0:05:20Sun-dried tomatoes. These are the ones that are in oil,
0:05:20 > 0:05:23and they work beautifully with ricotta.
0:05:23 > 0:05:24I'm going to chop those.
0:05:26 > 0:05:28They've got masses of flavour as they are,
0:05:28 > 0:05:31so they don't need much seasoning.
0:05:33 > 0:05:36I'm going to put a little bit of sherry vinegar in there.
0:05:40 > 0:05:42Little bit sharp, little bit mild, little bit sweet
0:05:42 > 0:05:47and it'll work really well with those salty, smoky notes.
0:05:51 > 0:05:56Don't worry if the burgers crumble in the pan, this is rustic cooking.
0:05:56 > 0:06:01But if you want to, pop them in the fridge for a hour or two beforehand,
0:06:01 > 0:06:03or add a few breadcrumbs.
0:06:09 > 0:06:11I've got a nice airy bread roll.
0:06:13 > 0:06:18Pop one of these little chaps in here...like that...
0:06:18 > 0:06:22and just a little bit of this smoky relish.
0:06:26 > 0:06:28They're burgers, but not as we know them.
0:06:29 > 0:06:33I was worth the trip to the deli and paying for good flavours.
0:06:33 > 0:06:36This simple twist on a classic beefburger
0:06:36 > 0:06:38has really cheered up my everyday mince
0:06:38 > 0:06:41and I have a head start on Monday's mealtime too.
0:06:50 > 0:06:52Because I don't plan my week's suppers,
0:06:52 > 0:06:55I sometimes have to be pretty inventive with
0:06:55 > 0:06:57the ingredients I have in the fridge.
0:06:57 > 0:07:00But for me, that's part of the pleasure of cooking -
0:07:00 > 0:07:03creating something tasty from seemingly nothing.
0:07:06 > 0:07:08Usually I've got plenty of vegetables
0:07:08 > 0:07:12and this week I've got some beetroot and new potatoes.
0:07:12 > 0:07:14So I'm going to get those on to steam -
0:07:14 > 0:07:17and I just use a colander in a big pan with a lid on.
0:07:18 > 0:07:21It's a bit Heath Robinson but it works.
0:07:21 > 0:07:23But I've also got other bits and bobs
0:07:23 > 0:07:25I want to do something interesting with.
0:07:28 > 0:07:30Some of the most fun I have in the kitchen
0:07:30 > 0:07:34is when I don't really have a plan - just seeing what happens.
0:07:35 > 0:07:38I know my vegetables will make a satisfying supper
0:07:38 > 0:07:42if I just look and see what I can use to add some interest.
0:07:42 > 0:07:46I've got a few herbs in the garden...
0:07:48 > 0:07:50I'll have a look, see what I've got.
0:07:58 > 0:08:01The principle ingredient of this are those little new potatoes,
0:08:01 > 0:08:03and whenever I think of potatoes I think of mint.
0:08:03 > 0:08:08So, I'm going to make a main course salad of new potatoes and beetroot
0:08:08 > 0:08:13and a dressing using the bacon and its fat with some herbs
0:08:13 > 0:08:16and maybe something else.
0:08:16 > 0:08:18So first, while my vegetables steam,
0:08:18 > 0:08:21I'm going to cook my streaky bacon on a low heat,
0:08:21 > 0:08:25melting its fat to form the backbone of a flavoursome dressing.
0:08:25 > 0:08:29If you've got nice ingredients and you put them together,
0:08:29 > 0:08:32you'll end up with a nice supper, really.
0:08:32 > 0:08:35You might occasionally get it wrong or make a mistake -
0:08:35 > 0:08:37but it's not the end of the world.
0:08:37 > 0:08:40I've picked up some horseradish from the greengrocer
0:08:40 > 0:08:43and it's definitely one of those ingredients that can really
0:08:43 > 0:08:46change a dish into something spectacular.
0:08:46 > 0:08:47Quite spicy, quite hot.
0:08:47 > 0:08:51It's just got...an amazing flavour.
0:08:51 > 0:08:53There's nothing quite like horseradish.
0:08:53 > 0:08:57It's got the heat, I suppose, of wasabi or mustard,
0:08:57 > 0:08:59but it's completely different.
0:08:59 > 0:09:03Grating some of this flavour will transform my dressing.
0:09:05 > 0:09:09I mean, it does pack a punch, so you don't need that much of it.
0:09:11 > 0:09:13Now this bacon is starting to crisp
0:09:13 > 0:09:15but I've also got lovely bacon fat in the pan.
0:09:15 > 0:09:17So that little bit of heat,
0:09:17 > 0:09:21that bit of soft warmth that's going to go right the way through this,
0:09:21 > 0:09:25from the horseradish, I'll start that now by sprinkling it in.
0:09:31 > 0:09:35It'll take around ten minutes or so for my vegetables to soften.
0:09:35 > 0:09:38I'm just going to cut them in half
0:09:38 > 0:09:43so that cut side soaks up the bacon fat.
0:09:43 > 0:09:46And now the vegetables will eagerly absorb the dressing.
0:09:48 > 0:09:50So I've got the earthy root vegetables.
0:09:50 > 0:09:54I've got the clean taste of the mint,
0:09:54 > 0:09:56a little bit of heat from the horseradish,
0:09:56 > 0:09:58and I've got that lovely crisp, crisp bacon.
0:10:00 > 0:10:02All that needs is a little black pepper,
0:10:02 > 0:10:05and a LITTLE salt - the bacon's quite salty enough.
0:10:10 > 0:10:13Sometimes I know what I'll cook - I've got it in my head -
0:10:13 > 0:10:16and other times I just open the fridge door
0:10:16 > 0:10:19and I genuinely don't know until I start.
0:10:19 > 0:10:22A supper I didn't know I'd got.
0:10:24 > 0:10:28That's the beauty of just giving things a go -
0:10:28 > 0:10:29you come up with new ideas.
0:10:29 > 0:10:33I've realised that adding some horseradish really elevates
0:10:33 > 0:10:36some ordinary ingredients to an exciting new level.
0:10:42 > 0:10:44No week in the kitchen would be complete
0:10:44 > 0:10:48without fish finding its way into my meals.
0:10:48 > 0:10:51And mackerel is one of the most versatile fish I know.
0:10:51 > 0:10:53But today is going to be an experiment
0:10:53 > 0:10:57to see if I can make it pep up one of my favourite one-pan recipes.
0:10:59 > 0:11:01It's one of those incredibly useful fish.
0:11:01 > 0:11:04I love to have them in the fridge.
0:11:04 > 0:11:08But I've got a fancy for a sort of salad-stroke-pate,
0:11:08 > 0:11:12something not as smooth as a usual smoked mackerel pate
0:11:12 > 0:11:15but something that has a little bit of crunch to it, a bit of freshness.
0:11:15 > 0:11:18So I just take the skin off
0:11:18 > 0:11:22and just check there aren't any bones sticking out.
0:11:22 > 0:11:25Sometimes there's a few but they're very big
0:11:25 > 0:11:27and very easy to pull out.
0:11:28 > 0:11:31So I'm keeping the pieces really juicy and large.
0:11:33 > 0:11:34When I eat smoked mackerel on its own
0:11:34 > 0:11:37I like to have something slightly warm with it.
0:11:37 > 0:11:40To me, mustard isn't just a condiment,
0:11:40 > 0:11:42it's a brilliant seasoning
0:11:42 > 0:11:45and when I bought it at the little corner shop this week,
0:11:45 > 0:11:48I knew I could make great use of it here.
0:11:48 > 0:11:51I'm using grain mustard just cos I like the little seeds in there.
0:11:52 > 0:11:56And it's really quite mild so I can use quite a bit of this stuff.
0:11:56 > 0:11:59Probably sort of a couple of teaspoons worth.
0:12:01 > 0:12:06Mackerel's a really rich fish, a little goes a very long way.
0:12:06 > 0:12:10I'm going to use a little drop of lemon just to bring the flavour
0:12:10 > 0:12:12and just to cut that fatty richness.
0:12:14 > 0:12:16It's kind of a knee-jerk seasoning with oily fish
0:12:16 > 0:12:21but it really does work, it does the job.
0:12:21 > 0:12:24So I've got mustard and lemon juice,
0:12:24 > 0:12:26a tiny little bit of olive oil in there.
0:12:26 > 0:12:29I don't want one of those really fine purees.
0:12:29 > 0:12:34I want to keep it quite textured so it only gets a very quick blitz.
0:12:39 > 0:12:43What I've got with just those two little blitzes
0:12:43 > 0:12:48is a coarse, lovely, fibrous mixture.
0:12:48 > 0:12:51I'm going to leave it like that.
0:12:51 > 0:12:55I'm trying to keep everything in one pot today, cut down on washing up.
0:12:55 > 0:12:57I have an idea that this is going to work with celeriac.
0:12:57 > 0:13:01I think of it as a winter vegetable but it's available all year
0:13:01 > 0:13:04and it'll keep for several days, if not for longer.
0:13:04 > 0:13:07It's one of those things that people don't use enough.
0:13:08 > 0:13:12People often say to me that it's not a very attractive-looking vegetable
0:13:12 > 0:13:15but I think it's beautiful with this crisp white flesh
0:13:15 > 0:13:17and its wonderful celery flavour.
0:13:18 > 0:13:23Just take off the very coarse outer skin
0:13:23 > 0:13:26and then into pieces that will fit into the blender.
0:13:35 > 0:13:39What I want is lots of texture to this.
0:13:43 > 0:13:45They're like little shards of root vegetable
0:13:45 > 0:13:48and they'll lighten up this whole thing.
0:13:48 > 0:13:51And then, to bring the mackerel and the celeriac together,
0:13:51 > 0:13:54I'm just going to use a little bit of soured cream.
0:13:54 > 0:13:57I don't want this to be gloopy, I'm not going to put too much in.
0:14:02 > 0:14:06And just fold the fish through the grated roots...
0:14:08 > 0:14:11..and then that is ready to eat, just as it is.
0:14:12 > 0:14:15There's something very satisfying about an idea that works.
0:14:17 > 0:14:20You know, you have something in your head,
0:14:20 > 0:14:22a couple of ingredients that might get on well together
0:14:22 > 0:14:24and when they do...
0:14:26 > 0:14:29..it just makes you realise why you cook.
0:14:31 > 0:14:34This really has been an experiment that's worked.
0:14:34 > 0:14:37With mustard and mackerel paired with a simple root veg,
0:14:37 > 0:14:39the marriage of everyday ingredients
0:14:39 > 0:14:42has become something completely irresistible.
0:14:49 > 0:14:52I got really, really excited when I saw these lemons when I was shopping
0:14:52 > 0:14:56and I wasn't sure what I was going to use them for, but I just
0:14:56 > 0:15:00knew that they were ripe they were juicy and I just had to have them.
0:15:00 > 0:15:02But I haven't done any baking this week
0:15:02 > 0:15:04and I love a cake for the weekend.
0:15:05 > 0:15:07So lemon cake it is.
0:15:07 > 0:15:12I've got the store cupboard staples - flour, sugar, some butter,
0:15:12 > 0:15:16but I have a plan to add something a little more unusual.
0:15:16 > 0:15:19Some baking's actually quite complicated,
0:15:19 > 0:15:21but I make a very simple cake,
0:15:21 > 0:15:26You start with equal quantities of butter and sugar. About 200 of each.
0:15:27 > 0:15:32I'm using golden caster sugar, cos it's got a slight butterscotch note,
0:15:32 > 0:15:34and it gives the cake a really good colour.
0:15:40 > 0:15:45I want it to be really creamy and light - almost like ice cream.
0:15:47 > 0:15:49So I'm using two of these large lemons
0:15:49 > 0:15:53and I just want the very fine outer zest.
0:15:53 > 0:15:57I can't sleep if there isn't a cake in the house. Just HAS to be one.
0:15:57 > 0:16:00It's that moment when somebody walks through the door -
0:16:00 > 0:16:06if you can give them a slice of cake then it's just a great feeling.
0:16:06 > 0:16:09Beat four eggs and add gradually to the mix.
0:16:11 > 0:16:14I'm substituting half the flour with ground almonds,
0:16:14 > 0:16:18for a richer, more moist cake.
0:16:18 > 0:16:20Because I want my cake to be fairly light,
0:16:20 > 0:16:23I'm going to put a little bit of baking powder in.
0:16:23 > 0:16:25Just a teaspoon, maybe a bit more.
0:16:28 > 0:16:32These lemons will be the star ingredient of this cake
0:16:32 > 0:16:33on their own.
0:16:33 > 0:16:34But it's time to experiment
0:16:34 > 0:16:38with an ingredient that I think will make all the difference.
0:16:38 > 0:16:41Sounds a little bit strange putting thyme into a cake,
0:16:41 > 0:16:44but one of the loveliest things I've eaten
0:16:44 > 0:16:48were little scones that had got lemon thyme in them.
0:16:51 > 0:16:54It smells quite intoxicating.
0:16:54 > 0:16:58My cake mix just needs one final slow whiz,
0:16:58 > 0:17:01adding the flour and almonds a little at a time,
0:17:01 > 0:17:05until I have a soft creamy mixture for my cake tin.
0:17:07 > 0:17:11Just smooth that down a little bit. And then that goes in the oven.
0:17:11 > 0:17:16A small cake like this needs just 25 minutes at 160 degrees.
0:17:19 > 0:17:21Which gives me time to think about
0:17:21 > 0:17:23how I can use the real treasure in my lemons
0:17:23 > 0:17:27and work a bit more of that herby flavour into my cake.
0:17:27 > 0:17:31I like a cake that is really juicy and moist,
0:17:31 > 0:17:37so I'm going to make a little syrup, with the lemon juice and the thyme.
0:17:39 > 0:17:42Squeeze the lemon juice and mix a cup or so of sugar
0:17:42 > 0:17:43with some more thyme leaves.
0:17:48 > 0:17:50Combine the herby sugar with the lemon juice
0:17:50 > 0:17:53in a pan over the heat, to let the sugar dissolve.
0:17:59 > 0:18:02I think these might be done.
0:18:05 > 0:18:07When my cakes are ready, piercing them all over will help them
0:18:07 > 0:18:12to absorb the extra burst of flavour from my syrup.
0:18:12 > 0:18:15So what I end up with
0:18:15 > 0:18:18is something sweet,
0:18:18 > 0:18:22sharp...and sticky.
0:18:22 > 0:18:26When the weather outside's a little bit rainy -
0:18:26 > 0:18:29when I can hear little freckles of rain on the roof -
0:18:29 > 0:18:31then that to me is the time to bake.
0:18:31 > 0:18:35Take these and put them somewhere just for the juice to soak in,
0:18:35 > 0:18:38give them time to sort of gather their thoughts.
0:18:58 > 0:19:00Poised between pudding and cake.
0:19:08 > 0:19:10Very moist.
0:19:16 > 0:19:18And very lemony.
0:19:19 > 0:19:23And then you've got the warmth of the thyme in the background.
0:19:23 > 0:19:25It's a lovely way to end a rainy day.
0:19:27 > 0:19:30The flavour of these lemons is even better than I'd hoped,
0:19:30 > 0:19:34but adding the thyme takes this cake to a whole new level.
0:19:40 > 0:19:42Subtitles by Red Bee Media Ltd