0:00:03 > 0:00:05I'm Nigel Slater.
0:00:06 > 0:00:08I don't think cooking needs to be complicated.
0:00:08 > 0:00:11Sometimes the simplest combinations
0:00:11 > 0:00:14will produce the most stunning results.
0:00:14 > 0:00:17And that's what this series is all about.
0:00:17 > 0:00:21Think surf and turf, soft and crisp, sweet and sour.
0:00:21 > 0:00:24It's light and it's fresh, it's hot and it's cold
0:00:24 > 0:00:28and there's all sorts of things going on, all of which I love.
0:00:28 > 0:00:30I'll be reinventing old favourites
0:00:30 > 0:00:34and trying something completely new.
0:00:34 > 0:00:37And that's when it's sensational, when it really, really works.
0:00:37 > 0:00:41Once you understand the reasons certain combinations work so well,
0:00:41 > 0:00:45I hope I'll inspire you to be creative too.
0:00:45 > 0:00:46It's truly, truly gorgeous.
0:00:46 > 0:00:50Today is all about spicy and cool.
0:00:50 > 0:00:54A great curry can be given a cooling note with something creamy
0:00:54 > 0:00:59but I want to see how spices can work in some unexpected dishes,
0:00:59 > 0:01:04like puddings, and how a refreshing salad can cool down some fiery meat.
0:01:04 > 0:01:07And I want to see how other cooks
0:01:07 > 0:01:10make fabulous and simple food combinations too.
0:01:10 > 0:01:13Oh, my goodness.
0:01:28 > 0:01:32Whenever I think of spices, particularly the really hot ones,
0:01:32 > 0:01:36I think of curry. I do like my curries hot.
0:01:36 > 0:01:43Best of all, I like them when that heat is tempered with something cooling.
0:01:43 > 0:01:47This chicken and chilli dish is a really special supper.
0:01:47 > 0:01:51It takes a bit more time than just phoning for a takeaway
0:01:51 > 0:01:53but it's a glorious treat and hard to get wrong.
0:01:53 > 0:01:57It's much easier than you'd think to make curry from scratch.
0:01:57 > 0:02:00I start by making a spice paste.
0:02:01 > 0:02:03I'm using lemongrass and ginger for a touch of heat.
0:02:04 > 0:02:06The real heat comes from chillies.
0:02:06 > 0:02:10I tend to leave the seeds in when I'm making curry.
0:02:10 > 0:02:13It'll mean more spice, more heat.
0:02:13 > 0:02:16If you take them out, you'll get a milder effect.
0:02:18 > 0:02:21I always like some garlic in my curries.
0:02:22 > 0:02:24The great thing about recipes like this,
0:02:24 > 0:02:29is that once you've made one, they become your own
0:02:29 > 0:02:34and you decide whether you want it gingery, or lemony,
0:02:34 > 0:02:36hotter, cooler...whatever.
0:02:38 > 0:02:41It's suddenly your recipe.
0:02:45 > 0:02:48I almost always put coriander in a curry.
0:02:48 > 0:02:49You can use mint, too.
0:02:51 > 0:02:54And I want a citrus flavour in there too.
0:02:54 > 0:02:57And for me, that means lime.
0:02:57 > 0:03:00The lime zest goes into the spice paste.
0:03:00 > 0:03:03Then I use the juice in small amounts
0:03:03 > 0:03:06to adjust the flavour at the end.
0:03:06 > 0:03:09There might seem like a lot of ingredients
0:03:09 > 0:03:14but whizzing it up is just a matter of seconds.
0:03:14 > 0:03:17Put in a little bit of seasoning.
0:03:17 > 0:03:21Some fish sauce and a little bit of dark soy.
0:03:23 > 0:03:28Finally the spice paste needs something cooling and sweet.
0:03:28 > 0:03:30I'm going to use fresh tomatoes.
0:03:32 > 0:03:38A good, hot curry always works when you've something fruity in there.
0:03:42 > 0:03:45Today I've got some chicken thighs in fridge.
0:03:45 > 0:03:51I'm going to brown them in a shallow pan in a little sunflower oil.
0:03:51 > 0:03:55I want to get the outside a little bit crisp.
0:04:07 > 0:04:09Once the chicken's browned,
0:04:09 > 0:04:12I don't need all the fat that's left in the pan.
0:04:12 > 0:04:16But I'll leave a little to fry the spice paste.
0:04:16 > 0:04:20This'll take the raw edge from the garlic and ginger.
0:04:20 > 0:04:23And straightaway I can almost smell the heat.
0:04:29 > 0:04:33What I want is something to temper that heat, to soften it.
0:04:35 > 0:04:37Because the heart and soul of this recipe is south-east Asian,
0:04:37 > 0:04:42I'm using their cooling ingredient, which is coconut milk.
0:04:50 > 0:04:54I want this to bubble gently for 15 to 20 minutes
0:04:54 > 0:04:58until the chicken is cooked through.
0:04:58 > 0:05:01There's a moment when I really love a curry.
0:05:01 > 0:05:04It's when you get something refreshing and fruity involved.
0:05:04 > 0:05:09What happens is you get a mouthful of real searing heat
0:05:09 > 0:05:14and then you get this cooling fresh fruit.
0:05:14 > 0:05:16It's just wonderful.
0:05:21 > 0:05:25And a squeeze of lime juice will make the sauce sing.
0:05:25 > 0:05:27It just needs one last little thing.
0:05:27 > 0:05:32That's a handful of cooling, green coriander.
0:05:34 > 0:05:36This is a one-pot wonder.
0:05:36 > 0:05:38Cook and serve straight from the pan.
0:05:38 > 0:05:40Add some rice or naan, if you like,
0:05:40 > 0:05:43to mop up that spicy fragrant sauce.
0:05:50 > 0:05:53The chilli flavour is there and the heat,
0:05:53 > 0:05:56but it just works beautifully with that coconut milk.
0:05:56 > 0:05:59It really works.
0:05:59 > 0:06:02I've used chicken but you could make a curry like this
0:06:02 > 0:06:06with any of your favourite vegetables, fish or meat.
0:06:06 > 0:06:08Just make the dish your own.
0:06:23 > 0:06:26Spicy and cool is a favourite combination around the world.
0:06:26 > 0:06:31It's why spicy meat is so wonderful served with a trickle of yoghurt
0:06:31 > 0:06:35or goulash works with a sauce rich with paprika and cream.
0:06:35 > 0:06:36Brilliant!
0:06:36 > 0:06:38I want to bring this closer to home
0:06:38 > 0:06:42and try the contrasting partnership in something slightly sinful.
0:06:46 > 0:06:48The more healthy our main course is,
0:06:48 > 0:06:54the more I feel the need for a slightly naughty pudding.
0:06:54 > 0:06:59Those wonderful nursery puddings that I miss so much.
0:06:59 > 0:07:02And nothing more so than a good, old rice pudding.
0:07:03 > 0:07:06Homemade is miles better than the canned stuff
0:07:06 > 0:07:09and it's such a simple pudding.
0:07:09 > 0:07:12If you've never made it before give it a try!
0:07:12 > 0:07:13You won't regret it.
0:07:17 > 0:07:21I make it the way my mum made it with a little bit of milk and water.
0:07:21 > 0:07:25I think it makes for a lighter pudding
0:07:25 > 0:07:28but you can use just milk if you prefer.
0:07:28 > 0:07:30I want to try and infuse spices.
0:07:30 > 0:07:35Maybe with some sticky fruits in it from the cupboard.
0:07:39 > 0:07:42By adding a little bit of something spicy,
0:07:42 > 0:07:44some preserved ginger,
0:07:44 > 0:07:49it might bring a whole new feel to what is a well-known pud.
0:07:50 > 0:07:53It always reminds me of Christmas, preserved ginger.
0:07:53 > 0:07:56It's actually there all year
0:07:56 > 0:07:58and it's got a certain heat to it.
0:07:58 > 0:08:01It's got a very sweet, gentle warmth.
0:08:01 > 0:08:05And...it's really rather beautiful.
0:08:05 > 0:08:08It's one of those ingredients that's a pleasure to chop.
0:08:10 > 0:08:14I've chosen ginger, but I could have chosen other spices, too.
0:08:14 > 0:08:18Ground cardamom is always lovely with rice.
0:08:18 > 0:08:20As is a bit of nutmeg.
0:08:22 > 0:08:25The more the rice and milk starts to come to the boil,
0:08:25 > 0:08:29you need to turn the heat as low as it can go,
0:08:29 > 0:08:35so there's just a little bit of movement in the milk.
0:08:35 > 0:08:38It'll be about 15 minutes.
0:08:38 > 0:08:43As well as the spicy ginger, I want some fruit in the pudding.
0:08:43 > 0:08:47You could add currents or any of your favourite dried fruits
0:08:47 > 0:08:50but I'm using glace fruit pieces which are really juicy.
0:08:50 > 0:08:52The colours are very beautiful.
0:08:52 > 0:08:55Almost like stained glass windows.
0:08:57 > 0:09:00I'm also going to add some fresh orange and lemon zest.
0:09:07 > 0:09:10So, after about 15 minutes, give it a quick stir.
0:09:11 > 0:09:13It's starting to thicken.
0:09:16 > 0:09:18Now's the time to add some sugar.
0:09:18 > 0:09:19How much is up to you,
0:09:19 > 0:09:23but I reckon a couple of tablespoons is about right.
0:09:23 > 0:09:26Then, the fruits.
0:09:26 > 0:09:31Spicy ginger, the cut peel and the grated zest.
0:09:36 > 0:09:42So, I'm just going to leave that, with the heat off and the lid on,
0:09:42 > 0:09:45so the rice, milk and the sweet, spicy things get to know one another.
0:09:56 > 0:09:59A little taste now isn't just a cook's perk,
0:09:59 > 0:10:03it's my chance to see if I need to adjust the flavours.
0:10:03 > 0:10:05It does need a little more sugar.
0:10:05 > 0:10:10Just a little bit.
0:10:10 > 0:10:13I'm going to put a little bit of cream in, as well.
0:10:19 > 0:10:23Sometimes I like to put rice pudding in the fridge overnight
0:10:23 > 0:10:24to thicken and chill.
0:10:24 > 0:10:29But it's delicious served warm, straight from the pan.
0:10:29 > 0:10:32I want to add a little bit of crunch to it
0:10:32 > 0:10:35in the form of some crisp peel.
0:10:35 > 0:10:40Just something to contrast all that creamy softness.
0:10:40 > 0:10:44It's not essential but it does look pretty.
0:10:47 > 0:10:51This is calming and tender as any nursery pudding should be
0:10:51 > 0:10:55but then there's that little bite of ginger,
0:10:55 > 0:10:59that little bit of heat in amongst all the cool.
0:11:08 > 0:11:10It looks amazing and tastes even better
0:11:10 > 0:11:13but takes hardly any effort to cook.
0:11:13 > 0:11:18And adding the spicy stem ginger takes it into a league of its own.
0:11:36 > 0:11:38I've always thought that spices
0:11:38 > 0:11:41are the most romantic ingredients in the kitchen.
0:11:41 > 0:11:45It's something about the exotic places they come from.
0:11:45 > 0:11:47I've come to the port of Bristol,
0:11:47 > 0:11:50a place that's been importing spices since the Middle Ages
0:11:50 > 0:11:53to meet a man who's mad about ships and spices.
0:11:54 > 0:11:59When I was 18 I sailed across the Atlantic to Grenada.
0:11:59 > 0:12:04I just didn't realise there was this world of spices in Grenada.
0:12:04 > 0:12:09And so I was really interested in spices from that moment.
0:12:09 > 0:12:13I really got into pepper and fancied myself as a pepper connoisseur.
0:12:13 > 0:12:16Tom Allcot is passionate about pepper
0:12:16 > 0:12:18and he's going to cook me a dish
0:12:18 > 0:12:22to showcase an ingredient so often taken for granted.
0:12:22 > 0:12:24It's the most important spice, the king of spices.
0:12:24 > 0:12:26It's the most important spice,
0:12:26 > 0:12:29that can be had at every meal and you've had it since childhood.
0:12:29 > 0:12:32I think people have forgotten it.
0:12:32 > 0:12:36What I'd like to do is put it back on its throne, as the king of spices
0:12:36 > 0:12:40because it really is quite special. The most interesting spice here,
0:12:40 > 0:12:44without a doubt, is this one, long pepper.
0:12:45 > 0:12:49Right up until the late 17th, 18th century,
0:12:49 > 0:12:51this was the only pepper imported.
0:12:51 > 0:12:53The reason I'm cooking with this,
0:12:53 > 0:12:56is there's much more cinnamon and nutmeg flavour already in there
0:12:56 > 0:12:59so you don't need to overdo it with the other spices.
0:13:03 > 0:13:06Tom's a keen sailor and his best mate, John, is the skipper
0:13:06 > 0:13:11and builder of this beautiful boat.
0:13:11 > 0:13:13I'm fascinated by Tom's knowledge of spices
0:13:13 > 0:13:16and can't wait to find out what he's going to cook for me.
0:13:16 > 0:13:20The main sheet off, Tom. Try again. OK.
0:13:20 > 0:13:23All I know is it's pepper with soft fruits.
0:13:23 > 0:13:25How do you use pepper with soft fruit?
0:13:25 > 0:13:32Pepper goes well with strawberries, that's a traditional thing.
0:13:32 > 0:13:35It's worth exploring all the different types of soft fruit
0:13:35 > 0:13:37that you can have it with.
0:13:37 > 0:13:41A raspberry sorbet or strawberry ice-cream or peaches.
0:13:43 > 0:13:44It's just really nice.
0:13:47 > 0:13:50I'm intrigued, but not completely convinced.
0:13:50 > 0:13:53You can put quite a lot of pepper in there.
0:13:53 > 0:13:56On its own it's quite strong, but if you mix it with cream,
0:13:56 > 0:14:00the cream will coat your palate and take the edge off the pungency.
0:14:00 > 0:14:04You know, be bold and just experience the full flavour of it.
0:14:05 > 0:14:09Little, green cardamoms, crack them open.
0:14:09 > 0:14:12I have to say, my favourite spice.
0:14:14 > 0:14:17You get this wonderful aroma.
0:14:17 > 0:14:20So you've got classic black peppercorns,
0:14:20 > 0:14:23Tom's special long pepper, and cardamom.
0:14:29 > 0:14:31I'm going to put some of the vanilla in,
0:14:31 > 0:14:35it's quite expensive but it's worth it.
0:14:35 > 0:14:39A little bit of sugar, just to add a bit of flavour.
0:14:39 > 0:14:43I'm looking at your collection of mills
0:14:43 > 0:14:46and I've seen you use a pestle and mortar.
0:14:46 > 0:14:49I'm very fond of my peppermill.
0:14:49 > 0:14:53I love it deeply. Are you saying that I shouldn't be using it?
0:14:53 > 0:14:56Peppermills are great, and they're convenient,
0:14:56 > 0:14:59and pepper's obviously used in the kitchen and on the table.
0:14:59 > 0:15:01It needs to be in two places at once.
0:15:01 > 0:15:05The pestle and mortar goes in the kitchen and the mill on the table.
0:15:05 > 0:15:08Just keep refilling it regularly.
0:15:08 > 0:15:13It's a bit rough and ready here. That's how you eat at sea.
0:15:16 > 0:15:19What fruit would you like, raspberries, peach, nectarine?
0:15:19 > 0:15:23- Raspberries?- Love them.
0:15:23 > 0:15:25What I'll do is top it off
0:15:25 > 0:15:30because it's always nice to have some icing on soft fruit.
0:15:30 > 0:15:33It's easy to put too much on. Go for it!
0:15:35 > 0:15:37Why am I slightly scared?
0:15:41 > 0:15:43Oh, my goodness.
0:15:43 > 0:15:46It's really nice, isn't it?
0:15:46 > 0:15:48- It's lovely.- I could easily eat too much.
0:15:48 > 0:15:52What's so interesting about this, for me,
0:15:52 > 0:15:55is the way you don't get everything all at once.
0:15:55 > 0:15:57You get something at first
0:15:57 > 0:16:00and then gradually, slowly, as you've eaten it
0:16:00 > 0:16:03you get more and more different bits, different flavours,
0:16:03 > 0:16:05different hits, actually.
0:16:06 > 0:16:07The pungency comes in later.
0:16:07 > 0:16:12Then the crunchy sugar, the long pepper, the nutmeg, cinnamon...
0:16:12 > 0:16:14It's not overpowering, is it?
0:16:14 > 0:16:18I mean, in the cream, it could be a lot stronger.
0:16:19 > 0:16:22It's not at all what I was expecting.
0:16:25 > 0:16:28I was expecting something I couldn't cope with.
0:16:28 > 0:16:31It's like a little bit of an adventure, actually.
0:16:31 > 0:16:36Somehow, slightly appropriate on this journey.
0:16:38 > 0:16:40I've been cooking all my life
0:16:40 > 0:16:43but I'm still learning about new flavours.
0:16:43 > 0:16:46It's so important to keep an open mind.
0:16:46 > 0:16:49Why not check out the website for more inspiration?
0:16:54 > 0:16:56I really like coming out of doors.
0:16:56 > 0:17:00What I love about it is the smell of the food as much as the taste.
0:17:01 > 0:17:04When all the flavourings that I've put with it,
0:17:04 > 0:17:06catch slightly on the grill
0:17:06 > 0:17:09you get that smoky, aromatic smell.
0:17:10 > 0:17:14The principle on this particular contrast being so simple,
0:17:14 > 0:17:17there's little point getting complicated with the recipe.
0:17:17 > 0:17:21Hence, my barbequed lamb steaks and refreshing pomegranate salad.
0:17:23 > 0:17:27For this dish I'm going to be making a marinade to coat the lamb,
0:17:27 > 0:17:31starting with a clove of garlic.
0:17:31 > 0:17:33That thing of something very garlicky
0:17:33 > 0:17:35being cooked over hot coals.
0:17:35 > 0:17:38It's one of those smells that just brings you to the table.
0:17:38 > 0:17:40And everybody else, usually, as well!
0:17:40 > 0:17:44A pinch of salt helps to mash the garlic to a paste.
0:17:44 > 0:17:46Already that smells wonderful.
0:17:46 > 0:17:51Crush black peppercorns into crunchy lumps and add coriander seeds
0:17:51 > 0:17:55for a citrus back-note that works so well with smoky flavours.
0:17:55 > 0:17:59There's nothing at all sophisticated about barbeque cooking.
0:17:59 > 0:18:01I don't think there should be either.
0:18:01 > 0:18:04I'll get a blast of heat from some smoked paprika
0:18:04 > 0:18:07and, finally, a splash of olive oil
0:18:07 > 0:18:11will help the spices stick to the lamb.
0:18:11 > 0:18:13I'll just spread the spice paste
0:18:13 > 0:18:16over the meat on both sides.
0:18:16 > 0:18:18Leave the spicy steaks to marinade
0:18:18 > 0:18:19for as long as you can
0:18:19 > 0:18:22to really let the flavours soak in.
0:18:26 > 0:18:30To stand up to the fiery flavours of the meat,
0:18:30 > 0:18:33I need a really refreshing contrast.
0:18:33 > 0:18:36A crunchy salad will work perfectly.
0:18:36 > 0:18:40So whereas this is all toasty, it's crusted, spicy, it's dark,
0:18:40 > 0:18:43there's that flavour of smoke running through it,
0:18:43 > 0:18:46this has to be very light, very refreshing, very cool.
0:18:46 > 0:18:49Chunks of cool cucumber to start,
0:18:49 > 0:18:51and then add pomegranate seeds.
0:18:52 > 0:18:55Although the seeds have a pleasing bitterness to them,
0:18:55 > 0:18:58and the juice is quite sour,
0:18:58 > 0:19:02the white pith isn't very nice.
0:19:02 > 0:19:05So check there's none in the salad.
0:19:08 > 0:19:09Finally some mint,
0:19:09 > 0:19:11the most cooling of the herbs.
0:19:11 > 0:19:14So the lamb's nice and toasty.
0:19:19 > 0:19:22Then, always with grilled food,
0:19:22 > 0:19:24coarse flakes of salt.
0:19:24 > 0:19:27Big flavours for outdoors.
0:19:34 > 0:19:37The lamb's really hot, mouth-poppingly hot.
0:19:37 > 0:19:40Then you get this super-cool salad
0:19:40 > 0:19:42with pomegranate and cucumber.
0:19:42 > 0:19:44The whole thing works together on a plate.
0:19:46 > 0:19:48Really very good.
0:19:51 > 0:19:55I've transformed a barbeque dish into a very special supper indeed.
0:20:00 > 0:20:03I could have cooked this under a blistering grill,
0:20:03 > 0:20:04or on a really hot griddle.
0:20:04 > 0:20:08But there's something very alluring about cooking in the garden.
0:20:25 > 0:20:29I'm in Bristol with sailor and pepper fan, Tom,
0:20:29 > 0:20:31on-board his friend John's boat.
0:20:31 > 0:20:33A little more forward.
0:20:33 > 0:20:35I'm cooking hot and spicy prawns,
0:20:35 > 0:20:36served with salad.
0:20:36 > 0:20:38Really easy to make at home,
0:20:38 > 0:20:41but slightly more tricky in this tiny galley kitchen.
0:20:41 > 0:20:44How much cooking do you do down here?
0:20:44 > 0:20:46Actually, I'm not a great cook. It's alight now.
0:20:46 > 0:20:49Tom, have you shared any of these meals?
0:20:49 > 0:20:51I have eaten a few of John's meals,
0:20:51 > 0:20:55but to be fair, all we had was a packet of crisps the other day.
0:20:55 > 0:20:57There's nothing wrong with a packet of crisps!
0:20:58 > 0:21:01What you did for me was very subtle,
0:21:01 > 0:21:03was extraordinarily subtle.
0:21:03 > 0:21:07What I'm doing for you is almost the opposite.
0:21:07 > 0:21:10You know when you just need something spicy?
0:21:10 > 0:21:13Usually, kind of, very late at night.
0:21:13 > 0:21:16- Yeah.- And...it is just some prawns,
0:21:16 > 0:21:20and an absolutely standard chilli sauce.
0:21:20 > 0:21:22A sweet chilli sauce.
0:21:27 > 0:21:29It's that thing of balancing,
0:21:29 > 0:21:34or toning down something very hot and very spicy
0:21:34 > 0:21:35with something cool.
0:21:35 > 0:21:39And...I mean, you used the cream.
0:21:39 > 0:21:42But, sometimes, I don't want that,
0:21:42 > 0:21:46and I want something like a very cold, very crisp salad leaf,
0:21:46 > 0:21:50or something like that. Or some cucumber, something juicy.
0:21:51 > 0:21:54The prawns are done as soon as they've turned pink.
0:21:54 > 0:21:59- I love your little oven!- It's great, isn't it?- It's just great.
0:22:01 > 0:22:04So, these aren't going to be long, they're almost ready.
0:22:04 > 0:22:06But they taste a lot better in the fresh air.
0:22:09 > 0:22:12There's your lettuce, crunchy stuff.
0:22:14 > 0:22:18- Some very hot prawns, a bit sizzling, fantastic.- Is that mint?
0:22:18 > 0:22:21- That is mint.- That's great!
0:22:21 > 0:22:23You dream of this at sea.
0:22:24 > 0:22:27That's good. Lovely, isn't it?
0:22:27 > 0:22:29I'm liking the lettuce.
0:22:29 > 0:22:33I'm liking the mint, it really does give it a freshness, doesn't it?
0:22:33 > 0:22:35Delicious, really good.
0:22:35 > 0:22:39There's only one thing missing from this.
0:22:39 > 0:22:44- I wonder what you're going to say! - It's a bit of long pepper.
0:22:44 > 0:22:47- I think that would set it off. - Why doesn't that surprise me?
0:22:50 > 0:22:52Delicious. Thank you.
0:23:02 > 0:23:05I love using the really hot spices
0:23:05 > 0:23:09to give a dish masses of fiery heat.
0:23:09 > 0:23:14But equally, I like using the softer, gentler spices...
0:23:14 > 0:23:18to provide something actually more interesting.
0:23:18 > 0:23:23There is something very comforting about a warming, rustic meal.
0:23:23 > 0:23:27Tonight, I'm going to cook a simple tomato stew,
0:23:27 > 0:23:30given life and vigour with warm spices.
0:23:31 > 0:23:36Mild, sweet onions are the backbone for this dish.
0:23:36 > 0:23:39A couple, roughly chopped, go into a little oil.
0:23:39 > 0:23:41And there's always garlic, of course.
0:23:44 > 0:23:47We want the onions to cook until they're pale gold
0:23:47 > 0:23:49and starting to sweeten.
0:23:49 > 0:23:52And that way the dish will have a mellowness,
0:23:52 > 0:23:54it won't have that fiery bite
0:23:54 > 0:23:56that you get when you stir-fry things.
0:23:56 > 0:24:00This is much gentler, it's softer.
0:24:00 > 0:24:04It's altogether about the flavours of the spices, not just their heat.
0:24:05 > 0:24:08But I do want a little heat in there,
0:24:08 > 0:24:11so I'm going to add some fresh chilli.
0:24:11 > 0:24:15Just one of these mild, red ones with its fiery seeds removed.
0:24:15 > 0:24:17And the recipe will be much...
0:24:18 > 0:24:21..gentler if I take those little white seeds away.
0:24:26 > 0:24:31Add some cumin seeds, warm and pungent.
0:24:31 > 0:24:33A couple of teaspoons.
0:24:35 > 0:24:37And brown mustard seeds.
0:24:37 > 0:24:40They have a very mellowing effect.
0:24:40 > 0:24:42And a little bit of turmeric.
0:24:42 > 0:24:45This is what will really add the earthy notes.
0:24:45 > 0:24:48There's something very ancient about turmeric.
0:24:48 > 0:24:51It has that age-old flavour.
0:24:53 > 0:24:55And gives a brilliant colour to your sauce.
0:25:01 > 0:25:04And straightaway, I'm smelling chillies and spices.
0:25:04 > 0:25:06But there's no real heat there,
0:25:06 > 0:25:09it's very different to when you use lots of fresh chillies.
0:25:12 > 0:25:13It's softer and warmer.
0:25:17 > 0:25:21Now, to that, I'm going to add a can of tomatoes.
0:25:31 > 0:25:34And then a little bit of water.
0:25:36 > 0:25:40Now, there's so many things that I could use this for.
0:25:40 > 0:25:42I could use it with fish or meat.
0:25:42 > 0:25:44We're actually going to use this
0:25:44 > 0:25:46as a sauce in which to cook tomatoes.
0:25:47 > 0:25:51These big vine tomatoes aren't just good in a salad.
0:25:51 > 0:25:54They're meaty enough to be the centrepiece of this dish.
0:25:56 > 0:25:59What will happen is that the tomatoes will cook
0:25:59 > 0:26:01in their own spiced and tomato-scented steam.
0:26:09 > 0:26:13After 25 minutes, the tomatoes should be cooked through.
0:26:13 > 0:26:16But the dish itself is still a bit of a mystery.
0:26:16 > 0:26:19The only real way to see what's going on
0:26:19 > 0:26:21is to get a spoon in there and taste it.
0:26:22 > 0:26:25You can follow all the recipes in the world,
0:26:25 > 0:26:28but the only real way to tell is whether you like it or not.
0:26:34 > 0:26:36There's a softness to this, there's a mellowness.
0:26:36 > 0:26:41But I feel as if I want it to be slightly richer.
0:26:44 > 0:26:48I could add cream, but I think it needs the cooling tang of yoghurt.
0:26:59 > 0:27:01Incredibly luscious.
0:27:04 > 0:27:07It's much smoother, it's got a softness to it.
0:27:07 > 0:27:09There's still spice there,
0:27:09 > 0:27:13but that spice has been cooled by the yoghurt.
0:27:14 > 0:27:16A wonderful tomato flavour.
0:27:16 > 0:27:19And it's got the background of the spices,
0:27:19 > 0:27:22and then there's that little nip from the sharp yoghurt.
0:27:22 > 0:27:24And it's an altogether very, very successful dish.
0:27:24 > 0:27:27I'd be very happy to eat that as my supper.
0:27:29 > 0:27:33Ample on its own, this recipe would work well with lamb or fish,
0:27:33 > 0:27:37with its warm spices and its hint of yoghurt.
0:27:37 > 0:27:41It's simple, versatile and so full of flavour.
0:27:53 > 0:27:57Spicy and cool, a simple but brilliant combination,
0:27:57 > 0:28:01that can transform both sweet and savoury dishes.
0:28:01 > 0:28:05So when you're next cooking a favourite rich and creamy recipe,
0:28:05 > 0:28:08why not try adding a hint of something spicy?
0:28:08 > 0:28:13Next time, I'll be looking at two perfectly matched textures,
0:28:13 > 0:28:15soft and crisp.
0:28:15 > 0:28:18It's the secret behind great fishcakes,
0:28:18 > 0:28:20why pizza tastes so good,
0:28:20 > 0:28:22and why we all love a pie.
0:28:22 > 0:28:24Something very soft and fluffy
0:28:24 > 0:28:27encased in something crisp and crunchy.
0:28:27 > 0:28:29And it's textures that just work.
0:28:40 > 0:28:42Subtitles by Red Bee Media Ltd
0:28:42 > 0:28:44E-mail subtitling@bbc.co.uk