0:00:05 > 0:00:07I'm Nigel Slater.
0:00:07 > 0:00:10I enjoy uncomplicated cooking.
0:00:10 > 0:00:15For me, the tastiest dishes are based on the simplest combinations,
0:00:15 > 0:00:16from surf and turf,
0:00:16 > 0:00:19to soft and crisp, to something sweet with something sour.
0:00:22 > 0:00:27Once you start questioning a recipe - the how and why -
0:00:27 > 0:00:31then you can take it on and call it your own.
0:00:31 > 0:00:35So I want to explore some of my all-time favourite dishes. Wow.
0:00:36 > 0:00:39To unravel them and show you why they work so well.
0:00:39 > 0:00:42That is very, very good.
0:00:42 > 0:00:46Today, I want to explore the marriage of hot and cold.
0:00:47 > 0:00:51Great recipes often work for reasons we don't even think about,
0:00:51 > 0:00:55but for me, the marriage of hot and cold is something that can
0:00:55 > 0:00:57turn a great dish into something sublime.
0:00:57 > 0:01:02Contrasting temperatures is the key to so many delicious suppers
0:01:02 > 0:01:04and heavenly desserts.
0:01:04 > 0:01:08I want to show you my favourites, as well as heading to Scotland
0:01:08 > 0:01:12to meet one cook who has breakfast down to a fine art.
0:01:12 > 0:01:15- You've changed my mornings. - Thank you.
0:01:15 > 0:01:17- For the better, I hope! - For the better.
0:01:32 > 0:01:36I remember, years ago on holiday, after a journey on a Greek ferry,
0:01:36 > 0:01:40I got off at the port and there was a van selling bits of grilled lamb
0:01:40 > 0:01:46that were hot and sizzling and he poured over some very cold yoghurt.
0:01:46 > 0:01:49And I've just never forgotten it.
0:01:49 > 0:01:53Today, I want to try and create that same delightful dish.
0:01:53 > 0:01:57It's a simple recipe, but the key is getting that mix
0:01:57 > 0:01:59of hot and cold just right.
0:02:01 > 0:02:04I start with a basic marinade for my lamb.
0:02:04 > 0:02:08Olive oil, black pepper and thyme.
0:02:08 > 0:02:10The thyme doesn't make much difference.
0:02:10 > 0:02:13But it'll make the kitchen smell wonderful as it cooks.
0:02:13 > 0:02:18It's not just about eating, it's about the pleasure of cooking.
0:02:18 > 0:02:22I like to leave the lamb to marinate while I do the rest of the dish.
0:02:28 > 0:02:31I like pickled cabbage with grilled lamb, strange though it sounds.
0:02:31 > 0:02:35But if I haven't got time for pickling
0:02:35 > 0:02:37I finely slice the cabbage
0:02:37 > 0:02:40and cover it with a little white wine vinegar.
0:02:40 > 0:02:42A tiny bit of black pepper in there, too.
0:02:42 > 0:02:46To make my yoghurt dressing as cool and refreshing as I can,
0:02:46 > 0:02:49I'm going to add some grated cucumber.
0:02:51 > 0:02:54Simple though this dish is, I want it to pop in the mouth,
0:02:54 > 0:03:00to zing and the cool pepperiness of mint is the thing to make that happen.
0:03:02 > 0:03:07The grinding of white pepper will add a little heat.
0:03:07 > 0:03:09Then some yoghurt.
0:03:11 > 0:03:13This brings all my ingredients together.
0:03:13 > 0:03:16Use any thick, natural yoghurt.
0:03:16 > 0:03:19Then, this is really important, chill it in the fridge.
0:03:26 > 0:03:28Now for the lamb.
0:03:28 > 0:03:31If you don't have a griddle, a frying pan will work, too.
0:03:33 > 0:03:36The important thing is that it's really hot.
0:03:40 > 0:03:43How you like your lamb cooked is up to you,
0:03:43 > 0:03:45but I like mine caught at the edges on the griddle,
0:03:45 > 0:03:51just that little touch of charred blackness here and there,
0:03:51 > 0:03:52then pink and juicy inside.
0:04:07 > 0:04:10Then, while the chops are still sizzling...
0:04:13 > 0:04:16Some cold yoghurt and cucumber.
0:04:36 > 0:04:40Very hot. It's chillingly cold.
0:04:40 > 0:04:42It's salty, it's refreshing, all at once.
0:04:42 > 0:04:45It's everything I want a mouthful of food to be.
0:04:52 > 0:04:55The flavours of this dish are good enough,
0:04:55 > 0:04:57but it's the contrast of the sizzling lamb
0:04:57 > 0:05:01with the chilled yoghurt dressing that makes it really special,
0:05:01 > 0:05:04and brings back all those fabulous Greek holiday memories.
0:05:15 > 0:05:21I sometimes think my appetite is completely ruled by the seasons...
0:05:21 > 0:05:24What I fancy to eat is usually decided by what's going on outside,
0:05:24 > 0:05:26and today's no exception.
0:05:30 > 0:05:34When the weather's changeable, it can rain at the drop of a hat,
0:05:34 > 0:05:38I love it when I've got something in the fridge that can be warming,
0:05:38 > 0:05:40and that can sit there for a couple of days,
0:05:40 > 0:05:43the sort of thing that's between a soup and a stew.
0:05:43 > 0:05:47This dish is all about how to make a straightforward recipe
0:05:47 > 0:05:50a lot more exciting, with very little effort.
0:05:50 > 0:05:53Perfect for when it's cooling down outside
0:05:53 > 0:05:56and you want something really warming.
0:05:58 > 0:06:02I'm starting with a classic stew base -
0:06:02 > 0:06:05some roughly chopped onion and a stick of celery for depth.
0:06:08 > 0:06:13I usually chuck in a carrot, too, just to add a bit of sweetness.
0:06:13 > 0:06:15I grew carrots in a pot this year.
0:06:15 > 0:06:22I stuck seeds in a big pot with some compost and they did well.
0:06:22 > 0:06:25I'll put a few herbs in - some rosemary, a bit of bay.
0:06:25 > 0:06:32These are herbs for slow cooking. They're tough and they take a long time to cook down.
0:06:32 > 0:06:36A clove of garlic will add interest to the base flavours.
0:06:39 > 0:06:44I don't think there's any time I enjoy cooking more than on a rainy afternoon.
0:06:44 > 0:06:48Just hearing the rainfall and knowing I'm making something
0:06:48 > 0:06:52to warm us all up for supper. It's as good as cooking gets, really.
0:06:55 > 0:06:58The body of my stew comes in the form of some earthy lentils.
0:06:58 > 0:07:03If you're not a fan, other pulses will work just as well.
0:07:03 > 0:07:07And then immediately put some stock in.
0:07:07 > 0:07:10If I haven't got stock, I'm happy to use water.
0:07:18 > 0:07:21Then turn the heat down, put the lid on
0:07:21 > 0:07:24and leave it for about 30 minutes.
0:07:24 > 0:07:28For this stew to be chunky and rustic,
0:07:28 > 0:07:32I'm going to use a couple of squashes.
0:07:32 > 0:07:34A Cinderella Pumpkin and an acorn squash.
0:07:34 > 0:07:37We tend to think of the pumpkin as being...
0:07:38 > 0:07:41..the big beef joint of the vegetable patch -
0:07:41 > 0:07:44that firm flesh you can cook for a long time in the over
0:07:44 > 0:07:48or a casserole, and it doesn't break up.
0:07:52 > 0:07:56A quick seasoning of salt and pepper goes in before some water,
0:07:56 > 0:07:58just enough to cover the squash.
0:07:58 > 0:08:02The stew then needs a good 30 to 40 minutes to heat right through.
0:08:02 > 0:08:07Don't rush this bit. It's where the magic happens.
0:08:17 > 0:08:20What's going on in the pan is all dark and earthy
0:08:20 > 0:08:23and I want to add something bright and fresh to it.
0:08:23 > 0:08:25Just to make the whole thing zing.
0:08:25 > 0:08:29So masses of bright green parsley is just the thing.
0:08:31 > 0:08:34And finally a splash of red wine vinegar.
0:08:37 > 0:08:42That's fine as it is but I want the texture to be more creamy.
0:08:42 > 0:08:46To do that, I take a little out of the pot
0:08:46 > 0:08:49and whizz it up with some extra stock.
0:08:55 > 0:08:57So I've got the soft
0:08:57 > 0:09:00and very hot
0:09:00 > 0:09:02lentils and pumpkin
0:09:02 > 0:09:06and then whilst it's really piping hot,
0:09:06 > 0:09:08I'll stir in some chilled sour cream.
0:09:12 > 0:09:16Just a way of using temperature to turn very humble ingredients
0:09:16 > 0:09:19into something that's really exciting to eat.
0:09:30 > 0:09:34It's great because you get a big bowl of steaming soup
0:09:34 > 0:09:38and every now and again you get a flash of cold from the sour cream.
0:09:41 > 0:09:44Really hot and really cold all at once.
0:09:54 > 0:09:57Yes, this stew is gloriously warming,
0:09:57 > 0:10:00but it's adding that hit of chilled soured cream
0:10:00 > 0:10:05that turns it into something truly magical. Such little effort, too.
0:10:27 > 0:10:29One of my fondest food memories
0:10:29 > 0:10:34is being handed a bowl of my mum's steaming hot porridge.
0:10:36 > 0:10:39If there's one place to unravel the secrets behind the best,
0:10:39 > 0:10:40it's Scotland.
0:10:45 > 0:10:48Over 18 years, I've been training and perfecting
0:10:48 > 0:10:50my skills at making porridge.
0:10:50 > 0:10:54Three ingredients and I have to get it absolutely spot on.
0:10:55 > 0:10:58Ian Bishop is a champion porridge maker.
0:10:58 > 0:11:01He lives in the small Highland village
0:11:01 > 0:11:04that's home to the annual world championship.
0:11:04 > 0:11:07Now, I'm no expert at making porridge,
0:11:07 > 0:11:11so I'll take any chance to pick up a few tips.
0:11:11 > 0:11:12Have a seat, Nigel.
0:11:12 > 0:11:16'Ian's recipe starts by heating one part of medium oatmeal
0:11:16 > 0:11:19'to three parts of water
0:11:19 > 0:11:23'and he stirs with a traditional Scottish utensil, or spurtle.'
0:11:25 > 0:11:27- I always thought you stirred with that end!- No.
0:11:27 > 0:11:30- You see, I even had my spurtle the wrong way round!- Really?!
0:11:30 > 0:11:31I know!
0:11:31 > 0:11:34- I'm sorry.- What sort of cook is that?
0:11:34 > 0:11:40- I'm embarrassed now.- Are you?- Yeah. I've been using a spurtle upside down!- Och, don't let it bother you!
0:11:40 > 0:11:45- It's starting to thicken up. - I can actually see it starting to...
0:11:45 > 0:11:49And when, I think, you put the salt in is very, very important.
0:11:49 > 0:11:53When I see a little, "Blurp," that's it starting to cook.
0:11:53 > 0:11:56And presumably the salt will bring out the flavour of the oats?
0:11:56 > 0:11:58That's right, yeah.
0:11:58 > 0:12:01Now, this is it cooking, so I'm exactly five minutes...
0:12:01 > 0:12:05It's like boiling an egg, it's absolutely to the minute.
0:12:05 > 0:12:07That's right, yeah.
0:12:07 > 0:12:10- So you have a little stir. - Am I going to get this right?
0:12:10 > 0:12:14Yes, of course! You...stir it.
0:12:14 > 0:12:17- Am I stirring the right way?- You must do it in a clockwise direction.
0:12:17 > 0:12:21If I did it anti-clockwise what would happen?
0:12:21 > 0:12:24The wrath of the devil! I can say no more.
0:12:24 > 0:12:26- I've met it.- Mm.
0:12:26 > 0:12:29That is fearsomely hot. Can I pass this to you?
0:12:29 > 0:12:30- Fearsomely hot!- Yeah?
0:12:30 > 0:12:33I could turn it down a little.
0:12:33 > 0:12:36We're ready for this? Here we go.
0:12:41 > 0:12:42(Oh, look at that!)
0:12:49 > 0:12:50There we are.
0:12:53 > 0:12:57'After a sprinkling of cinnamon comes the cold topping...
0:12:57 > 0:12:59'but not just one.
0:12:59 > 0:13:01'Ian adds some honey...
0:13:01 > 0:13:04'a spoonful of homemade blackcurrant jam
0:13:04 > 0:13:06'and one final addition.'
0:13:06 > 0:13:08So, this is cold, cold milk.
0:13:08 > 0:13:11- Cold, cold milk. - With steaming porridge.- Yeah.
0:13:11 > 0:13:13- Thank you.- That's it, OK.
0:13:17 > 0:13:19NIGEL LAUGHS
0:13:19 > 0:13:20IAN LAUGHS HEARTILY
0:13:20 > 0:13:23- Do you like that?- It's like something you've eaten all your life
0:13:23 > 0:13:26- and you discover you've been doing it wrong!- Oh, NO!
0:13:26 > 0:13:29All these years!
0:13:29 > 0:13:34Then you have something and think, "What a waste, all those years I could've been eating it like this."
0:13:34 > 0:13:37It's glorious! Ian, you've changed my mornings!
0:13:37 > 0:13:40- Thank you!- You really... - For the better, I hope?
0:13:40 > 0:13:42- For the better.- Mmm. - What was I doing?!
0:13:42 > 0:13:44What have I been doing?
0:13:44 > 0:13:45IAN LAUGHS
0:13:45 > 0:13:48Glad! Mmm.
0:13:48 > 0:13:52'Sometimes you can't beat a simple thing perfectly made.
0:13:52 > 0:13:55'It's the starting point to most dishes in my kitchen.'
0:13:55 > 0:13:58I'm always interested where recipes come from.
0:13:58 > 0:14:01Where that little bit of inspiration gets you cooking
0:14:01 > 0:14:04and with me it's often tied to things I've eaten a long time ago.
0:14:04 > 0:14:10That lovely thing of getting fish and chips absolutely steaming hot
0:14:10 > 0:14:13and then the moment when I put vinegar on the chips
0:14:13 > 0:14:16and it splashes on to the fish.
0:14:16 > 0:14:20There's that hot fish, hot chips and cold vinegar
0:14:20 > 0:14:22and I love that sensation.
0:14:23 > 0:14:26It's that memory that's inspired this twist
0:14:26 > 0:14:27on the classic combination.
0:14:29 > 0:14:34With my hot fish, I'm going to make a spicy vinaigrette,
0:14:34 > 0:14:36which starts with some fresh lime juice
0:14:36 > 0:14:38and a splash of white wine vinegar.
0:14:40 > 0:14:43I always find limes really hard to squeeze.
0:14:43 > 0:14:47So if you give them a good roll and a squash
0:14:47 > 0:14:51you actually feel them relax and they suddenly feel much softer
0:14:51 > 0:14:55and you get more juice out of them...or at least I think you do.
0:14:57 > 0:15:00I also want to add some lime leaves.
0:15:02 > 0:15:07If you crumble them just before you put them in,
0:15:07 > 0:15:09it just gives that extra hit of lime.
0:15:09 > 0:15:13It's slightly different from the juice and different from the zest.
0:15:13 > 0:15:16If you can't find them it's not the end of the world,
0:15:16 > 0:15:19but I just like what they add to the recipe.
0:15:19 > 0:15:21'To add some kick to this dressing,
0:15:21 > 0:15:24'I'm chopping up some fresh hot chilli.
0:15:24 > 0:15:27'Leave out the seeds if you don't want it too hot.'
0:15:29 > 0:15:32This is one of those dressings that actually pops in the mouth.
0:15:32 > 0:15:36It's got those, all those elements that make something...
0:15:36 > 0:15:38quite exciting to eat.
0:15:38 > 0:15:43It's acidic, and it's hot, and it's sweet, and it's sour, and it's all mixed up.
0:15:43 > 0:15:47'Spring onions will brighten my spicy dressing,
0:15:47 > 0:15:50'and a carrot will add sweetness and crunch.
0:15:50 > 0:15:54'Black and white peppercorns and a few coriander seeds
0:15:54 > 0:15:56'will add subtle warmth,
0:15:56 > 0:15:59'and star anise will give it a hint of aniseed.
0:15:59 > 0:16:04'To balance all that, I just need something sweet.'
0:16:04 > 0:16:06I'm using palm sugar
0:16:06 > 0:16:10because the heart and soul of this recipe...is in Southeast Asia,
0:16:10 > 0:16:13but caster sugar is good too.
0:16:14 > 0:16:18'Add a trickle of water and simmer for five minutes.'
0:16:18 > 0:16:21Just going to have a little taste of this.
0:16:27 > 0:16:31Wow, that's quite... That's quite startling.
0:16:31 > 0:16:33Lime juice and chilli.
0:16:33 > 0:16:37I'm going to temper that with another ingredient.
0:16:37 > 0:16:39'Once my dressing is cool,
0:16:39 > 0:16:43'I can soften the pungent flavours with some olive oil.'
0:16:43 > 0:16:46About five or six tablespoons should be enough.
0:16:48 > 0:16:52I'm going to put that in the fridge to get really cold.
0:16:55 > 0:16:56'Now for the fish.
0:16:56 > 0:17:01'A light dusting of flour will help give it a lovely crisp coating.'
0:17:01 > 0:17:03Just a little bit of salt and pepper there.
0:17:04 > 0:17:08This is red mullet, but any firm white fish will do.
0:17:08 > 0:17:11In fact, you could even do it with mackerel.
0:17:11 > 0:17:16'The fish just needs frying quickly in a little sunflower oil
0:17:16 > 0:17:17'to give a crisp result.'
0:17:20 > 0:17:23And this is really well chilled from the fridge.
0:17:24 > 0:17:27'For a last-minute burst of freshness
0:17:27 > 0:17:29'I'm adding a little grated ginger
0:17:29 > 0:17:31'and some coriander leaves.'
0:17:37 > 0:17:41Now, what's quite important for me about this recipe...
0:17:42 > 0:17:46..is that the fish must be sizzling hot from the pan
0:17:46 > 0:17:48and the dressing really icy cold.
0:17:51 > 0:17:53So get everybody to the table on time.
0:17:55 > 0:17:57Hot fish, cold dressing.
0:18:02 > 0:18:03CRUNCHING
0:18:12 > 0:18:15It's absolutely amazing!
0:18:15 > 0:18:18It's light, and it's crisp, and it's fresh,
0:18:18 > 0:18:20and it's hot and it's cold,
0:18:20 > 0:18:23and there all sorts of things going on, all of which I love.
0:18:32 > 0:18:36'Who'd have thought my local chippy could inspire such a tasty dish?
0:18:36 > 0:18:40'Just make sure everyone's ready to tuck in -
0:18:40 > 0:18:42'timing really is the key.'
0:19:00 > 0:19:03'I'm spending the day in the Scottish Highlands with Ian Bishop.
0:19:03 > 0:19:06'He's brought me to this beautiful loch,
0:19:06 > 0:19:09'which has given me an idea for a simple and delicious treat,
0:19:09 > 0:19:13'using some local Scottish berries and crisp pears.'
0:19:13 > 0:19:18Ian, I've got some pears here...
0:19:19 > 0:19:22..and I'd love them to be really chilled.
0:19:22 > 0:19:24- If I give them to you...- Yeah?
0:19:24 > 0:19:26IAN CHUCKLES
0:19:26 > 0:19:28You can find somewhere cold for those, can't you?
0:19:28 > 0:19:31I think I've got the very place!
0:19:40 > 0:19:42How's that?
0:19:42 > 0:19:44Genius is what it is!
0:19:45 > 0:19:49- I love this stuff.- That's REAL butter!- It's real butter.
0:19:49 > 0:19:51Get that to melt a little bit.
0:19:51 > 0:19:54Now, into that I'm going to put a little bit of heather honey.
0:19:54 > 0:19:56Just want that to melt.
0:19:58 > 0:20:00Now, I've got some blackberries.
0:20:01 > 0:20:04- I have a terrible sweet tooth, you know?- Do you?
0:20:04 > 0:20:07- Hmm.- I often think if I don't have something sweet
0:20:07 > 0:20:10to finish a meal with, that I'll just go on eating and eating.
0:20:10 > 0:20:14- I need that one little thing, just to say, "This is the end!"- Yeah.
0:20:14 > 0:20:19If I cook these berries slowly, then the juices will just leak out
0:20:19 > 0:20:23and make a sort of berry impromptu little sauce,
0:20:23 > 0:20:26with our honey and butter.
0:20:26 > 0:20:30- Just let that bubble a little bit. - That's bubbling away lovely!
0:20:30 > 0:20:33Cos the climate is perfect for berries up here.
0:20:33 > 0:20:36This slightly cooler and slightly moist climate
0:20:36 > 0:20:40- and I can't come up here and not have them.- These are superb,
0:20:40 > 0:20:43they are from a walled garden and it's just...
0:20:43 > 0:20:46People through the valley are waiting...
0:20:47 > 0:20:50..for fruits to be ready!
0:20:50 > 0:20:52I used to wait for my neighbour's apples to be ripe,
0:20:52 > 0:20:56- then I'd climb over the wall... - Did you? HA! I did that!
0:20:56 > 0:20:59'I fancy adding a trickle of booze
0:20:59 > 0:21:02'and I think this local mead could be just the thing.'
0:21:02 > 0:21:05This is a fermented honey wine, isn't it?
0:21:05 > 0:21:08- Wow!- I just wanted some sort of alcohol in there
0:21:08 > 0:21:10and it could be a bit of whisky.
0:21:10 > 0:21:14That looks so appetising, it's just bubbling away...
0:21:14 > 0:21:17- This is looking ready.- Mmm.
0:21:17 > 0:21:19Smells delish!
0:21:19 > 0:21:21Well, do you think our pears are cold enough?
0:21:21 > 0:21:25Well, I'll go and get them and see, eh?
0:21:25 > 0:21:26I would think so.
0:21:27 > 0:21:30It's only because you've got the waders on!
0:21:30 > 0:21:34Well, there's no fish scouting about in there.
0:21:34 > 0:21:37There will be! That's got a little chill to it.
0:21:40 > 0:21:44It's funny how things crisp up when you really chill them.
0:21:44 > 0:21:45It's like when I'm making a salad
0:21:45 > 0:21:47and if I put the leaves into iced water,
0:21:47 > 0:21:50and actually put some ice cubes in the water,
0:21:50 > 0:21:53that the leaves really crisp up. It's the same with fruit.
0:21:53 > 0:21:55I'm beginning to get your idea about this hot and cold.
0:21:55 > 0:21:58I never thought of it before with the porridge, you know?
0:21:58 > 0:22:05Erm, not with the same emphasis as you're putting on it, but...
0:22:05 > 0:22:08- Cor, that looks great! - It's good, isn't it?
0:22:08 > 0:22:12Yeah! Anybody can do this on a camp fire, or something, can't they?
0:22:12 > 0:22:15It's so simple! I can't wait.
0:22:15 > 0:22:18- I'll let you go first, since you've...- YOU go first!
0:22:18 > 0:22:21No, well... I'll race you!
0:22:21 > 0:22:22THEY LAUGH
0:22:24 > 0:22:26Oh, boy!
0:22:33 > 0:22:34Ahh!
0:22:36 > 0:22:38Where else would you want to be on a day like this
0:22:38 > 0:22:41- and eating a plate like this? - I wouldn't...
0:22:41 > 0:22:44I can't think... I mean, this is made for pudding!
0:22:44 > 0:22:46I'm just happy to be here.
0:22:46 > 0:22:49- The pudding loch!- The pudding loch! Exactly.
0:22:50 > 0:22:53'Right food, right place, right time.
0:22:53 > 0:22:56'It's the best recipe of all.
0:22:56 > 0:22:59'Have a look at our website for your own inspiration.'
0:23:05 > 0:23:09I think of all the puddings I love, and I love most of them,
0:23:09 > 0:23:13apple pie and ice cream comes really high on the list.
0:23:13 > 0:23:15If I get it right...
0:23:16 > 0:23:21..I can put the cold ice cream on top of the oven-fresh pie
0:23:21 > 0:23:23at exactly the right moment,
0:23:23 > 0:23:27so the ice cream melts down over the pastry and into the apples.
0:23:27 > 0:23:30'Today, I don't fancy making pastry though,
0:23:30 > 0:23:33'so I'm going to try something a bit different.
0:23:33 > 0:23:34'I want to make a simple ice cream
0:23:34 > 0:23:38'to have with some sizzling caramelised apples.
0:23:38 > 0:23:41'I'm starting with the ice cream.
0:23:42 > 0:23:46'Cooking apples are best as they tend to have a sharper flavour
0:23:46 > 0:23:49'and just a bit more clout!'
0:23:51 > 0:23:54It's always a joy slicing apples into a pan,
0:23:54 > 0:23:55I can remember my mother doing it.
0:23:55 > 0:23:58It's one of those peaceful kitchen jobs.
0:24:01 > 0:24:03It's really a joy to do.
0:24:04 > 0:24:07'A fresh lemon will help keep the apple from browning.'
0:24:11 > 0:24:15'A good sprinkling of sugar will bring out the flavour of the fruit.'
0:24:15 > 0:24:18'Stew for a few minutes until they soften.'
0:24:21 > 0:24:23You can take it right down to a puree if you want
0:24:23 > 0:24:28but I like a few lumps in it to get a bit of texture in my ice cream.
0:24:28 > 0:24:34'They need to be cool before I add the final ingredient, custard.'
0:24:34 > 0:24:37Of course you can make your own custard from scratch
0:24:37 > 0:24:42but sometimes I haven't got time and I use the ready-made stuff.
0:24:46 > 0:24:51So, you just fold the custard into the apple.
0:24:57 > 0:25:01I always try and remember to put the dish in the freezer first
0:25:01 > 0:25:04so that it's really cold when you put the ice cream in.
0:25:04 > 0:25:06It just gives it a head start.
0:25:08 > 0:25:10'Making your own ice cream really is so easy.
0:25:10 > 0:25:14'All this needs now is a good couple of hours in the freezer.
0:25:14 > 0:25:17'Just give it a stir halfway through.'
0:25:17 > 0:25:20You're really just getting air into it. That's all you're doing.
0:25:20 > 0:25:23It does make a difference to the finished texture.
0:25:30 > 0:25:34'Now I want something to go with my home-made ice cream
0:25:34 > 0:25:37'so I'm going to caramelise a few apples.
0:25:37 > 0:25:40I'm using a dessert apple for this.
0:25:40 > 0:25:43I think it's quite nice to choose another variety.
0:25:43 > 0:25:46'Caramelising is just a case of frying the apples in butter
0:25:46 > 0:25:50'over a moderate heat, until they're golden and glossy.
0:25:50 > 0:25:53'It should only take a few minutes.'
0:25:53 > 0:25:55The apples are really soft right the way through
0:25:55 > 0:25:59but I want them to be really sticky and sugary
0:25:59 > 0:26:02so I'm just going to put a bit more butter in and then some sugar.
0:26:04 > 0:26:08What I'm after is that moment
0:26:08 > 0:26:12when you've got stingy hot apples
0:26:12 > 0:26:15and freezing cold ice cream in your mouth at once.
0:26:15 > 0:26:18And there is nothing that gets hotter than melting sugar.
0:26:20 > 0:26:23'Once the apple and sugar have browned,
0:26:23 > 0:26:25'my apples are ready to serve.'
0:26:29 > 0:26:32On top of those...
0:26:32 > 0:26:35freezing ice cream.
0:26:36 > 0:26:39This is the ideal texture for ice cream.
0:26:39 > 0:26:41It's not rock hard and it's not slushy.
0:26:41 > 0:26:43It's just between the two.
0:26:45 > 0:26:49And then, so that I get what I'm after,
0:26:49 > 0:26:52which is very hot apples and very cold ice cream,
0:26:52 > 0:26:57I slip some more apples and a little bit of the caramel sauce
0:26:57 > 0:26:59on the very top.
0:27:11 > 0:27:15This dish isn't just about flavours and textures.
0:27:15 > 0:27:17It's about timing.
0:27:17 > 0:27:21It's that moment when you've got the almost-burning-hot apple
0:27:21 > 0:27:25and the freezing cold ice cream in your mouth at the same time.
0:27:25 > 0:27:28and that's when it's sensational and when it really, really works.
0:27:35 > 0:27:39'This cheeky twist on the good old-fashioned apple pie and ice cream
0:27:39 > 0:27:43'is just as tasty, but without the faff of making the pastry.
0:27:43 > 0:27:46'A perfect treat to round off any supper.'
0:28:01 > 0:28:04'All these recipes combine fabulous flavours and textures,
0:28:04 > 0:28:06'but it's their contrasting temperatures
0:28:06 > 0:28:09'that makes them a real thrill for the taste buds.'
0:28:11 > 0:28:14'Next time I want to explore a different pairing in the kitchen.
0:28:14 > 0:28:18'The marriage of something weird with something wonderful.'
0:28:18 > 0:28:21And I'm expecting one thing and I'm getting another.
0:28:21 > 0:28:24'It might not be an obvious recipe for success,
0:28:24 > 0:28:29'but sometimes the most unlikely combinations are the best.'
0:28:29 > 0:28:31It really is gorgeous.
0:28:51 > 0:28:54Subtitles by Red Bee Media Ltd
0:28:54 > 0:28:57E-mail subtitling@bbc.co.uk