0:00:01 > 0:00:05'I'm Nigel Slater.
0:00:05 > 0:00:10'I don't think cooking needs to be about expensive ingredients and hours of work.
0:00:10 > 0:00:14'Sometimes the simplest combinations are the best.
0:00:14 > 0:00:17'That's what this series is all about.
0:00:17 > 0:00:21'Think sweet and sour, soft and crisp, surf and turf.'
0:00:21 > 0:00:27It's just a way to turn very humble ingredients into something that's actually really exciting to eat.
0:00:28 > 0:00:33'I'll be cooking favourite dishes and experimenting with some new ones.'
0:00:33 > 0:00:36And it's the textures that make that so special for me.
0:00:36 > 0:00:39'Some ingredients are just made to be together.
0:00:39 > 0:00:42'Understand why and you'll transform your cooking.'
0:00:42 > 0:00:47It's salty, it's refreshing all at once. It's everything I want a mouthful of food to be.
0:00:47 > 0:00:49'Today I'm looking at soft and crisp.'
0:00:49 > 0:00:52It's about textures that work together.
0:00:52 > 0:00:55Get them right and you can turn a simple supper into a great one.
0:00:55 > 0:01:00'Contrasting textures in a mouthful can really bring a recipe to life.
0:01:00 > 0:01:03'Soft and crisp are both lovely on their own,
0:01:03 > 0:01:07'but put them together and the results are heavenly.
0:01:07 > 0:01:10- 'And I'm not the only one who thinks so.'- That's amazing.
0:01:24 > 0:01:30The real origin of my love of things crisp and soft together was pizza.
0:01:30 > 0:01:33That crisp, slightly burnt crust
0:01:33 > 0:01:37and then the soft, melting cheese on top.
0:01:37 > 0:01:41You can't beat a good pizza. But I don't always want to be making one.
0:01:42 > 0:01:47'So I want to start by experimenting with traditional pizza textures
0:01:47 > 0:01:50'to see what happens if I assemble them in a different way.
0:01:50 > 0:01:54'I'm going to try a really simple mixture of soft tomatoes
0:01:54 > 0:01:57'and mozzarella topped with a crisp parmesan crust.
0:01:58 > 0:02:01'Firstly I'm going to make the crust.
0:02:01 > 0:02:04'Use perfectly ripe tomatoes.
0:02:04 > 0:02:08'Discard the watery seeds and chop into small pieces.'
0:02:10 > 0:02:13When I think of flavours that work together,
0:02:13 > 0:02:16the first one that comes off the top of my head is tomato and basil.
0:02:16 > 0:02:19I can't think of two flavours
0:02:19 > 0:02:21that work together quite as well as these two.
0:02:21 > 0:02:25In a sauce, in a salad, in a soup, it's endless.
0:02:28 > 0:02:32'For the crust to have crunch, add breadcrumbs.
0:02:32 > 0:02:35It helps if the bread's a bit stale.
0:02:35 > 0:02:38'Don't blitz them too finely.'
0:02:38 > 0:02:43The crunchiness for this dish partly relies on different sizes of crumbs.
0:02:43 > 0:02:46So, some fine and some a little bit coarser.
0:02:48 > 0:02:50'The final ingredient for the crust
0:02:50 > 0:02:53'is a good handful of freshly-grated parmesan.'
0:02:54 > 0:02:56Tomatoes, basil, parmesan,
0:02:56 > 0:02:59they're three ingredients happy to hold hands.
0:02:59 > 0:03:02They love being in each other's company. Be generous.
0:03:07 > 0:03:10Little bit of black pepper.
0:03:11 > 0:03:12And then just a trickle of oil.
0:03:14 > 0:03:17This time it really does have to be olive.
0:03:21 > 0:03:26And then that sits under a hot grill until it starts to crisp.
0:03:30 > 0:03:33This is buffalo mozzarella,
0:03:33 > 0:03:36and it really is the only mozzarella worth using for this. It's creamy.
0:03:36 > 0:03:39And you can slice it if you like,
0:03:39 > 0:03:41it'll go a little bit further if you do.
0:03:41 > 0:03:43But I like to tear it apart.
0:03:45 > 0:03:47And you get smooth skin on the outside,
0:03:47 > 0:03:51and then this rough but soft inside.
0:03:51 > 0:03:55That's the bit I really love. I'm going to make a little dressing for that.
0:03:56 > 0:04:01'Nothing complicated, just basil whizzed up with some flat-leaf parsley and olive oil.'
0:04:03 > 0:04:05This isn't a fancy sauce.
0:04:05 > 0:04:07It's green herbs and olive oil.
0:04:07 > 0:04:10We've got quite a lot of other flavours going on in the crust.
0:04:20 > 0:04:23'I love the combination of the milky white cheese
0:04:23 > 0:04:26'and the vibrant green dressing.
0:04:27 > 0:04:30'Everyone's got a favourite pizza topping.
0:04:30 > 0:04:34'Today I fancy a few slices of salami,
0:04:34 > 0:04:37'but Parma ham would work as well.'
0:04:39 > 0:04:40There's no great surprises here,
0:04:40 > 0:04:42we know these flavours, we know they work.
0:04:44 > 0:04:47They've been used together for ever.
0:04:47 > 0:04:50So all this is very, very soft.
0:04:50 > 0:04:53I want my crisp crust to go with it.
0:04:58 > 0:05:00'Keep an eye on the crisp topping.
0:05:00 > 0:05:04'It's done when the breadcrumbs and parmesan are golden brown.'
0:05:05 > 0:05:08It smells amazing, so I'm really hoping
0:05:08 > 0:05:11my upside-down pizza will come together
0:05:11 > 0:05:14in a marriage of soft and crisp.
0:05:26 > 0:05:29It's everything I want food to be.
0:05:29 > 0:05:31It's familiar - I know and love these ingredients,
0:05:31 > 0:05:34and they marry perfectly together.
0:05:34 > 0:05:37But it's something new, it's something different,
0:05:37 > 0:05:41just a tiny little change to something I know and love.
0:05:43 > 0:05:46When you take ingredients like these,
0:05:46 > 0:05:49that are meant to be together, it's fun to experiment.
0:05:49 > 0:05:53And by drawing inspiration from a pizza,
0:05:53 > 0:05:56I've made a simple mozzarella and tomato salad
0:05:56 > 0:05:58into a sublime supper.
0:06:10 > 0:06:13Soft, melting cheese goes particularly well
0:06:13 > 0:06:15with something crisp.
0:06:15 > 0:06:20Think of a slice of cheese on toast just catching at the edges,
0:06:20 > 0:06:22or a piece of goat's cheese on a cracker.
0:06:22 > 0:06:26But there are other, similar combinations that work really well,
0:06:26 > 0:06:29and after coming up with something new,
0:06:29 > 0:06:32I think it's time to look at a classic.
0:06:34 > 0:06:37One soft and crisp recipe
0:06:37 > 0:06:40that never fails to please is a pie.
0:06:40 > 0:06:44It's that moment of crunchy crust and a soft filling.
0:06:44 > 0:06:48It doesn't matter to me whether it's sweet or savoury,
0:06:48 > 0:06:51as long as it's a pie.
0:06:51 > 0:06:54What IS essential is getting that light and flaky pastry
0:06:54 > 0:06:56with something soft inside.
0:06:56 > 0:07:01And butternut squash works beautifully in a pie.
0:07:04 > 0:07:06Scoop out the seeds and the fibres -
0:07:06 > 0:07:10they're of no use, but they're very good on the compost.
0:07:10 > 0:07:14'Cut the flesh into equal-sized chunks so it cooks evenly.'
0:07:15 > 0:07:19'Butternut squash takes ages to roast in the oven,
0:07:19 > 0:07:23'so I'm giving this a head start, by steaming it first.'
0:07:23 > 0:07:26I haven't got a proper steamer.
0:07:28 > 0:07:31So I make one
0:07:31 > 0:07:35with a kitchen colander balanced over a pot of hot water.
0:07:38 > 0:07:40You pop that on to steam...
0:07:42 > 0:07:44..for about 20 minutes or so.
0:07:51 > 0:07:54'Next, it's going to get a roasting.
0:07:54 > 0:07:58'Olive oil or groundnut would work. I'm using rapeseed.'
0:07:58 > 0:08:01And for a little bit of richness, I'm going to add some butter.
0:08:06 > 0:08:10There's masses of natural sugar in any of the squash family,
0:08:10 > 0:08:15and I want to caramelise that sweetness in the oven.
0:08:15 > 0:08:19A little bit of cinnamon - it works beautifully with the pumpkin family.
0:08:19 > 0:08:22'It isn't just a spice for sweet recipes,
0:08:22 > 0:08:25'it adds a depth to savoury dishes, like this one.'
0:08:25 > 0:08:29The important thing for any pie
0:08:29 > 0:08:33is to have a crisp pastry and to have soft filling.
0:08:33 > 0:08:36And so I'm going to mash my squash.
0:08:39 > 0:08:42Then that goes in the oven for about half an hour.
0:08:42 > 0:08:44'Next, the crust.
0:08:44 > 0:08:48'I'm going to use puff pastry for my pie -
0:08:48 > 0:08:51'light as a feather and crisp.
0:08:51 > 0:08:55'It's nice to make it from scratch, but I often use readymade.'
0:08:55 > 0:08:59Give it an extra roll.
0:08:59 > 0:09:02Although this is really thin and ready-rolled,
0:09:02 > 0:09:05I want it to be even thinner and crisper.
0:09:13 > 0:09:16I want these edges to stick together firmly.
0:09:16 > 0:09:21So I'm going to brush them with a little big of egg wash.
0:09:22 > 0:09:25Pop the other piece of pastry on top of that,
0:09:25 > 0:09:29and then just press the edges round very firmly to seal them.
0:09:31 > 0:09:34Two or three slits in the top will let the steam out.
0:09:36 > 0:09:41Although I do like a really crisp crust and a soft filling,
0:09:41 > 0:09:45I also like that bit just underneath the top bit of the crust,
0:09:45 > 0:09:51where the filling or the sauce meets the pastry.
0:09:51 > 0:09:55It's partly crisp and partly soft, and it's sublime.
0:09:55 > 0:09:57Then into a really hot oven.
0:09:57 > 0:10:00That'll take 20 minutes or so.
0:10:04 > 0:10:06'You can't rush a pie.
0:10:06 > 0:10:11'There's no shortcut when waiting for the filling to cook through,
0:10:11 > 0:10:14'and the pastry to turn gold.
0:10:14 > 0:10:16'Patience is all.'
0:10:19 > 0:10:22I've got a crisp crust there.
0:10:37 > 0:10:39It is that thing,
0:10:39 > 0:10:42of something...very soft and fluffy
0:10:42 > 0:10:45encased in something crisp and crunchy -
0:10:45 > 0:10:49textures that just work.
0:10:49 > 0:10:51Don't be scared of pastry.
0:10:51 > 0:10:54Take that little shortcut with good quality ready made
0:10:54 > 0:10:57and you'll still get a brilliant result.
0:10:57 > 0:11:01When you get that combination of luscious and crunchy right,
0:11:01 > 0:11:03a pie is a thing of beauty.
0:11:03 > 0:11:06And the simpler, the better.
0:11:24 > 0:11:27I've always found the combination of sunshine and sea air
0:11:27 > 0:11:29makes me hungry.
0:11:29 > 0:11:31I've come Brighton to meet a couple
0:11:31 > 0:11:34who run a sea front takeaway with a difference.
0:11:34 > 0:11:37When I met Jack, he was a part-time fisherman.
0:11:37 > 0:11:39And then I started going fishing with him,
0:11:39 > 0:11:42I really took to the sea, I liked the sea anyway,
0:11:42 > 0:11:44but it's lovely to work down here.
0:11:45 > 0:11:50Jack and Linda Mills have been together for 45 years.
0:11:50 > 0:11:52For the last 15, they've run
0:11:52 > 0:11:55a popular takeaway shop right on Brighton beach.
0:11:55 > 0:11:56We know all the fishermen,
0:11:56 > 0:11:59so the fishermen bring the fish into the harbour,
0:11:59 > 0:12:03which is always freshly caught, and it comes from the harbour to us.
0:12:03 > 0:12:06And then we fillet it, brine it and then smoke it.
0:12:06 > 0:12:10And, of course, the next day people love it, it's lovely and fresh.
0:12:10 > 0:12:14Jack's granddad was a fishsmoker so when Jack retired,
0:12:14 > 0:12:17opening a smoke house seemed like a good idea.
0:12:17 > 0:12:19Although things got off to a slow start.
0:12:19 > 0:12:24The first time we opened, we took about £7 and we thought,
0:12:24 > 0:12:26"We've done it wrong. We've done it all wrong."
0:12:26 > 0:12:29From then, it has blossomed, it's grown and grown and grown.
0:12:29 > 0:12:33We meet lots of nice people, it's really, really good.
0:12:35 > 0:12:38Linda's going to share the secrets of one of her bestsellers -
0:12:38 > 0:12:42an incredibly simple mackerel pate.
0:12:42 > 0:12:45It's a "no cook no fuss" recipe.
0:12:45 > 0:12:48She starts off with breadcrumbs.
0:12:48 > 0:12:52So do you get through a lot of this in the summer then?
0:12:52 > 0:12:53I use a batch every day.
0:12:53 > 0:12:55I'll cut some of our home-grown shallots.
0:12:55 > 0:12:58So they're from your garden? Well done.
0:12:58 > 0:13:00They are very successful this year.
0:13:03 > 0:13:05I'll do the mackerel.
0:13:05 > 0:13:08In theory, there shouldn't be any bones left.
0:13:08 > 0:13:11- But you give it a quick check for bones?- Yes.
0:13:11 > 0:13:14Cos you can be really, really careful about getting the bones out
0:13:14 > 0:13:17and yet, somebody will always find one.
0:13:17 > 0:13:18That's the way, isn't it?
0:13:18 > 0:13:20Fish has bones.
0:13:20 > 0:13:25- Some people are better at finding bones than others.- Possibly, yes.
0:13:25 > 0:13:28I'll just add the mackerel.
0:13:28 > 0:13:29Whizz that up.
0:13:29 > 0:13:34Then she adds some dry sherry.
0:13:34 > 0:13:37- I don't put a lot in.- No.- We're not trying to get people drunk.
0:13:37 > 0:13:40Would you like to put a bit of toast on for us?
0:13:40 > 0:13:43- Certainly, yes.- We'll have it with nice, hot toast.
0:13:44 > 0:13:46Finally Linda pours in some single cream.
0:13:46 > 0:13:50Well, I quite like it that consistency, which is quite enough.
0:13:50 > 0:13:52So it's just about to fall off the spoon,
0:13:52 > 0:13:54that sort of, on the edge.
0:13:54 > 0:13:56- Black pepper.- Black pepper.
0:13:56 > 0:13:58And that is ready.
0:13:58 > 0:14:03What's lovely is the way everything here is so simple.
0:14:03 > 0:14:07Well, I always believe in not complicating food.
0:14:07 > 0:14:09Simple food is so much better.
0:14:09 > 0:14:12Especially, when the raw ingredient is just so spot on and so perfect...
0:14:12 > 0:14:14- Why spoil it?- Exactly.- Are we done?
0:14:14 > 0:14:18- Yes.- Have we got a plate? Got a nice plate?
0:14:18 > 0:14:22Let me give you a taste of that, you can see what you think.
0:14:23 > 0:14:27I like my toast when it's very brown round the edges like that.
0:14:27 > 0:14:30- Adds flavour.- Certainly does.
0:14:32 > 0:14:35- It's simple.- And it's easy for anybody to make.
0:14:36 > 0:14:40It's half a dozen ingredients and some gorgeous fish.
0:14:40 > 0:14:43It's that marriage of something very soft and something crisp.
0:14:43 > 0:14:46- Yes.- And it just works. - It just works.
0:14:53 > 0:14:57A day at the seaside has brought back memories of the things I used
0:14:57 > 0:14:59to eat on holiday when I was young.
0:14:59 > 0:15:02They always tasted extra special.
0:15:02 > 0:15:05I've come up with my take on a childhood favourite -
0:15:05 > 0:15:09poached pears with a cream and biscuit filling.
0:15:13 > 0:15:15When I was a kid, we used to go on holiday
0:15:15 > 0:15:19to the same place every year. And I looked forward to it
0:15:19 > 0:15:22because the place we stayed at had this dessert that was
0:15:22 > 0:15:25pears with ice cream and chocolate sauce.
0:15:25 > 0:15:27And it was one of my favourite things
0:15:27 > 0:15:30and this is just a grown-up version of that.
0:15:30 > 0:15:32Made with fresh pears.
0:15:33 > 0:15:35Not canned, which they were in those days.
0:15:39 > 0:15:41Poach the pears in sugar syrup.
0:15:41 > 0:15:44A little lemon juice will stop them going brown.
0:15:47 > 0:15:49I'm adding a vanilla pod,
0:15:49 > 0:15:53but a few drops of vanilla extract would work too.
0:15:53 > 0:15:58When the pears have been simmering in their syrup,
0:15:58 > 0:16:04for about 15-20 minutes, just test them with the point of a knife
0:16:04 > 0:16:07to make sure they're really, really soft and tender.
0:16:09 > 0:16:12They should be on the verge of collapse.
0:16:16 > 0:16:18Let the pears cool in the syrup
0:16:18 > 0:16:22and then put them in the fridge to chill while preparing the filling.
0:16:25 > 0:16:27I like to whip cream by hand,
0:16:27 > 0:16:30so I can stop the second it reaches the perfect texture.
0:16:33 > 0:16:36Take no notice of anybody who says whip it to firm peaks.
0:16:36 > 0:16:38That's too far.
0:16:38 > 0:16:41You want it to be soft and voluptuous.
0:16:43 > 0:16:46It should just hold its shape on the whisk.
0:16:46 > 0:16:48I don't want to whip it any more than that.
0:16:51 > 0:16:53And then keep that really cold.
0:16:58 > 0:17:03And I've got the lovely soft fruit, I've got the softly whipped cream,
0:17:03 > 0:17:06but I want something crunchy as a change of texture.
0:17:06 > 0:17:08For that I use some expensive biscuits.
0:17:08 > 0:17:11They can be anything, sometimes brandy snaps,
0:17:11 > 0:17:14sometimes ginger biscuits with chocolate on them.
0:17:14 > 0:17:17Sometimes just little Florentines.
0:17:17 > 0:17:21Which ever ones you use the only really important thing about them
0:17:21 > 0:17:24is that they're crisp and crunchy.
0:17:29 > 0:17:32You only need a few of these lovely biscuits.
0:17:32 > 0:17:34A little goes a long way.
0:17:40 > 0:17:44And I'm filling these very generously because, you know,
0:17:44 > 0:17:46it's a pudding, it's special.
0:17:46 > 0:17:48I'm just going to go for it.
0:17:52 > 0:17:57The final indulgence. A trickle of melted dark chocolate.
0:17:59 > 0:18:02I'm going to pop that in the fridge,
0:18:02 > 0:18:06just so that last bit of chocolate goes crisp on top of the cream.
0:18:12 > 0:18:15I can't think of a better way to round off an evening meal.
0:18:15 > 0:18:19But the perk of being the cook means I don't have to wait that long.
0:18:29 > 0:18:32I mean, of course the flavours work, they're classics.
0:18:32 > 0:18:36It's the textures that make that so special for me.
0:18:36 > 0:18:41It's the crisp biscuits, the soft cream, it's the juicy pears
0:18:41 > 0:18:45and then that last little bit of very crisp chocolate on top.
0:18:45 > 0:18:47It's truly, truly gorgeous.
0:18:50 > 0:18:53This sweet treat is a delight to make.
0:18:53 > 0:18:54And even more enjoyable to eat.
0:18:54 > 0:18:57A childhood memory made real.
0:19:17 > 0:19:22I'm back in Brighton with Linda and Jack who run a seafront smokehouse.
0:19:22 > 0:19:25I want to cook them a quick snack
0:19:25 > 0:19:28that's a wonderful combination of soft and crisp.
0:19:28 > 0:19:32Light sweetcorn fritters topped with cream cheese.
0:19:32 > 0:19:34- Lovely.- Oh, we love sweetcorn.
0:19:34 > 0:19:37- Self contained foods.- I know!
0:19:37 > 0:19:42- They're just ripe, too, they're lovely.- I can never grow them.
0:19:42 > 0:19:45We grow them, but they're not highly successful.
0:19:45 > 0:19:48They're tricky, aren't they? And they take up a bit of space.
0:19:48 > 0:19:52I thought it would be quite fun to make some little cakes with them.
0:19:52 > 0:19:54And I know you can buy them in a bag,
0:19:54 > 0:19:58- but there's something about fresh sweetcorn.- It's much nicer.
0:19:58 > 0:20:01Oops, didn't mean to shower you with them.
0:20:04 > 0:20:09This is an incredibly simple recipe,
0:20:09 > 0:20:13you almost can't call it a recipe, but it's delicious nevertheless.
0:20:13 > 0:20:15I'll put an egg in there.
0:20:16 > 0:20:19I'm making a simple batter by adding an egg
0:20:19 > 0:20:22and some self-raising flour straight into the corn.
0:20:22 > 0:20:25I suppose about a tablespoon, heaped.
0:20:26 > 0:20:31To make the batter even lighter, add an extra egg white.
0:20:33 > 0:20:37It's funny that thing that I've always known that eating outside,
0:20:37 > 0:20:40for me, it's the best seasoning of the lot, is fresh air.
0:20:40 > 0:20:43But actually cooking outside is something
0:20:43 > 0:20:45that I discovered not so long ago
0:20:45 > 0:20:47and now it's like any excuse.
0:20:49 > 0:20:52I'll get the little camp stove going.
0:20:52 > 0:20:54Whisk up the egg white in a second bowl
0:20:54 > 0:20:57and then fold it into the sweetcorn batter.
0:21:01 > 0:21:03All lovely and light.
0:21:06 > 0:21:12What I'm hoping to do is just almost suspend the crunchy sweetcorn
0:21:12 > 0:21:15kernels in a very soft, little pancake.
0:21:15 > 0:21:20So that you get a little bit of soft pancake
0:21:20 > 0:21:23and then the crisp kernels.
0:21:23 > 0:21:27- That's what I'm hoping to do. We'll see.- It looks crispy.
0:21:27 > 0:21:30I'm going to keep the heat in...
0:21:30 > 0:21:34with a bit of boy scout stuff.
0:21:36 > 0:21:39- That's a brilliant idea. - It'll work.
0:21:40 > 0:21:46- It's lovely to eat outside cos you can have fun.- It's part of it.
0:21:47 > 0:21:50There's something very British about this.
0:21:52 > 0:21:54The other thing that works for me
0:21:54 > 0:21:56with sweetcorn every time is black pepper.
0:22:00 > 0:22:05A lovely thing to use the stone, it's what you call logical thinking.
0:22:05 > 0:22:08You know, you think you've packed everything!
0:22:08 > 0:22:10Peppery cream cheese is the perfect topping.
0:22:10 > 0:22:13Very nice too. Made me hungry.
0:22:13 > 0:22:15We're just about done.
0:22:15 > 0:22:18Cooking outdoors is always a bit of an adventure.
0:22:20 > 0:22:22No matter how organised you think you are.
0:22:23 > 0:22:28- All these little chaps here. - They look lovely. Amazing.
0:22:28 > 0:22:30- Would you like some cream cheese? - Yes, please.
0:22:31 > 0:22:34I'll put some on the top there.
0:22:36 > 0:22:39- I'll just pass that over to you. - Thank you.
0:22:41 > 0:22:43I can't wait to taste this.
0:22:49 > 0:22:52Very nice. Amazing.
0:22:53 > 0:22:55It's crunchy.
0:22:55 > 0:23:00The sweetcorn actually cooks for such a short time in the pan,
0:23:00 > 0:23:05so it still stays really crisp and crunchy.
0:23:05 > 0:23:07That's amazing, that's really nice.
0:23:07 > 0:23:11Simple recipes are definitely the best way to experiment with textures.
0:23:11 > 0:23:15Check out the website for lots more information on all of these ideas.
0:23:17 > 0:23:21Soft fish works with a brittle coating.
0:23:21 > 0:23:25I want to use those classic textures in a crabcake.
0:23:25 > 0:23:30And alongside, a chip shop favourite, mushy peas.
0:23:30 > 0:23:35Just a few ingredients, easy to make and so delicious.
0:23:35 > 0:23:39To start, I'll need equal amounts of brown and white crab meat.
0:23:39 > 0:23:41You can buy it from a fishmonger or supermarket.
0:23:42 > 0:23:46I like to give them a bit of zip, and for that I use citrus notes,
0:23:46 > 0:23:49like lemongrass and lime.
0:23:51 > 0:23:54The lemongrass needs chopping as finely as possible,
0:23:54 > 0:23:58and I'm going to use the juice and the zest of the lime.
0:23:58 > 0:24:02Crab is a really rich ingredient.
0:24:02 > 0:24:07You need flavours in there that will lighten it up, give it some life.
0:24:07 > 0:24:10So anything hot or citrus-y works beautifully.
0:24:11 > 0:24:13And then the juice.
0:24:18 > 0:24:22Lime and ginger, and lemongrass.
0:24:22 > 0:24:24There just has to be chilli in there as well.
0:24:24 > 0:24:26Put as much or as little as you like.
0:24:26 > 0:24:32For this recipe, I want the flavour of chilli, but not the heat.
0:24:32 > 0:24:35So discard the seeds and chop finely.
0:24:35 > 0:24:39To complement the flavours of lemongrass and lime,
0:24:39 > 0:24:43ginger and chilli, add finely sliced spring onions
0:24:43 > 0:24:46and a handful of shredded coriander.
0:24:46 > 0:24:50A beaten egg and breadcrumbs will bind the mixture.
0:24:52 > 0:24:57But also they'll give lovely crunchy bits as they fry in the pan.
0:25:03 > 0:25:07Just softly push them together.
0:25:11 > 0:25:14Now, those little chaps need to go in the fridge
0:25:14 > 0:25:16for a good half an hour,
0:25:16 > 0:25:18so all the ingredients get to know one another
0:25:18 > 0:25:20and they firm up a little bit.
0:25:27 > 0:25:31I want something quite substantial with my little crabcakes,
0:25:31 > 0:25:34so a nice pile of pea puree.
0:25:34 > 0:25:38Use fresh or frozen.
0:25:38 > 0:25:41I'm going to put a bit of mint in with those.
0:25:47 > 0:25:50Add a little olive oil or melted butter, and it's done.
0:25:50 > 0:25:51It couldn't be simpler.
0:26:01 > 0:26:03So once you see the oil start to shimmer,
0:26:03 > 0:26:06you know it's hot enough to put the cakes in.
0:26:11 > 0:26:14There's always a huge temptation to fiddle with things
0:26:14 > 0:26:17that are frying, to poke them and move them around,
0:26:17 > 0:26:20but if you do that too much then you won't get a crust
0:26:20 > 0:26:23forming on the bottom, because it won't get a chance,
0:26:23 > 0:26:25so I just leave them be.
0:26:30 > 0:26:34It's best if you can turn them in one swift, very sure move.
0:26:34 > 0:26:38They might break up, it's not the end of the world.
0:26:46 > 0:26:50There's lots of flavourings from afar in those,
0:26:50 > 0:26:54lemongrass and chillies, and I want something that...
0:26:54 > 0:26:58will bring them back down to earth, and mushy peas is the way to go.
0:27:18 > 0:27:22It's so fine, that crisp crust.
0:27:22 > 0:27:24It's absolutely featherlight,
0:27:24 > 0:27:29and then inside, this wonderful soft crab with citrus notes.
0:27:29 > 0:27:33It's a long way from fish and chips, but it really is quite heavenly.
0:27:34 > 0:27:36This recipe is very adaptable.
0:27:36 > 0:27:38Try different types of fish.
0:27:38 > 0:27:43If you don't like the coriander, try a handful of chopped parsley.
0:27:43 > 0:27:48The main thing to remember is don't move the fishcakes around the pan.
0:27:48 > 0:27:50You want to make sure you end up with soft fish
0:27:50 > 0:27:53with that gorgeous chip shop crunch.
0:28:04 > 0:28:06Soft and crisp,
0:28:06 > 0:28:11textures that are great on their own but just so wonderful together.
0:28:11 > 0:28:15So when you cook, if you think about mixing textures as well as flavours,
0:28:15 > 0:28:17you'll transform the dishes that you make.
0:28:19 > 0:28:21Next time, I'll be looking at sugar and spice.
0:28:21 > 0:28:26They're taste sensations that are perfectly matched,
0:28:26 > 0:28:28and not just in delectable desserts.
0:28:28 > 0:28:32They also help make some savoury dishes into delicious treats.
0:28:32 > 0:28:36Sugar and spice, and absolutely gorgeous.
0:28:36 > 0:28:39It's like heaven on a spoon.
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