0:00:02 > 0:00:06I'm Nigel Slater. I don't think great cooking has to be complicated,
0:00:06 > 0:00:10and it definitely shouldn't be a chore.
0:00:10 > 0:00:14Sometimes, the best things to cook are the simplest.
0:00:14 > 0:00:19For me, that's what cooking is all about - combinations like surf and turf,
0:00:19 > 0:00:21soft and crisp, sweet and sour.
0:00:22 > 0:00:25I'll be taking a fresh look at favourite recipes.
0:00:25 > 0:00:26It's like heaven on a spoon.
0:00:26 > 0:00:28And also cooking up some new ones.
0:00:28 > 0:00:31Quite unusual, but it's a success.
0:00:31 > 0:00:34And when you see how much fun you could have in the kitchen,
0:00:34 > 0:00:36I hope you'll be inspired too.
0:00:38 > 0:00:41Today is all about the marriage of weird and wonderful.
0:00:41 > 0:00:44It's about making familiar recipes more exciting,
0:00:44 > 0:00:48with unexpected twists and new ingredients.
0:00:48 > 0:00:54Sometimes it's the most unlikely combinations that give you the tastiest results.
0:00:54 > 0:00:58That's when cooking gets really exciting.
0:00:58 > 0:01:00I want to explore the unusual
0:01:00 > 0:01:04and the familiar at home in the kitchen, and out in the country.
0:01:05 > 0:01:07There is no doubt that this is game.
0:01:07 > 0:01:09Masses of flavour.
0:01:22 > 0:01:25I'm not the sort of cook who travels the world
0:01:25 > 0:01:27trying to find weird things to eat.
0:01:27 > 0:01:29But I do like to ring the changes.
0:01:29 > 0:01:31And much more fun, to my mind,
0:01:31 > 0:01:36is to take something I know very well, something familiar,
0:01:36 > 0:01:40and give it a new lease of life, give it a surprise.
0:01:43 > 0:01:47So I'm taking an unusual approach to one of my favourites - apple crumble.
0:01:47 > 0:01:51I want to play with the flavours and make a savoury version.
0:01:51 > 0:01:56Something to try with a Sunday roast or even alongside some sausages.
0:01:56 > 0:01:59Half a dozen apples should be enough.
0:02:00 > 0:02:03There's two ways to approach the filling for a crumble.
0:02:03 > 0:02:07You either cook the fruit from raw, with the crumble topping on it,
0:02:07 > 0:02:11or you just give the fruit a few minutes in a pan
0:02:11 > 0:02:14with a little bit of butter, to start with.
0:02:18 > 0:02:22So often, cooking is about getting something on the table at the end of the day.
0:02:22 > 0:02:25It's about feeding the hungry hordes.
0:02:25 > 0:02:29But I think it also can be about having a little bit of fun.
0:02:29 > 0:02:35A rainy afternoon, a few ingredients, and just playing a bit.
0:02:39 > 0:02:42These apples just need a few minutes to stew.
0:02:42 > 0:02:45Plenty of time to make my crumble topping.
0:02:45 > 0:02:48It starts in the usual way with butter and flour.
0:02:50 > 0:02:53I'm just going to rub the butter into the flour,
0:02:53 > 0:02:56which you can do in a food processor and it takes seconds,
0:02:56 > 0:03:00but I like the feel of food in my hands,
0:03:00 > 0:03:02particularly baking.
0:03:02 > 0:03:05I just end up with a good, rich, basic crumble.
0:03:07 > 0:03:10Check the apples and see how they're coming on.
0:03:10 > 0:03:15They're looking good. They're looking nice and soft.
0:03:15 > 0:03:19I'm going to put in a little bit of Madeira. You could use Marsala.
0:03:21 > 0:03:26Just something to give it a grown-up flavour.
0:03:26 > 0:03:30So far, so traditional. But I want my crumble to be a bit different.
0:03:30 > 0:03:32Time for the savoury twist.
0:03:32 > 0:03:37Apples and cheese are one of life's perfect marriages.
0:03:37 > 0:03:41So I'm going to grate into that a little bit of Parmesan cheese.
0:03:43 > 0:03:47A good strong Parmesan will add real flavour to this.
0:03:49 > 0:03:53You probably need three or four tablespoons.
0:03:55 > 0:03:59Breadcrumbs will add to the savoury edge and crisp up beautifully.
0:04:01 > 0:04:04I'm just thinking of something that will work with the apples.
0:04:04 > 0:04:08Maybe a little bit of thyme. I've actually got some lemon thyme,
0:04:08 > 0:04:12which just has that little extra bit of freshness.
0:04:13 > 0:04:16Lemon thyme works well in stuffing,
0:04:16 > 0:04:20and will add a delicate freshness.
0:04:20 > 0:04:25So the apple's really quite soft, and it's soaked up a little bit of that alcohol.
0:04:25 > 0:04:28And then it gets its crumble topping.
0:04:30 > 0:04:35A final shower of Parmesan, and into the oven it goes.
0:04:36 > 0:04:38I'm grateful for the rain today -
0:04:38 > 0:04:42it's a wonderful excuse to stay inside, pour myself a drink
0:04:42 > 0:04:45and just enjoy the scent of baking.
0:04:45 > 0:04:48It's deeply savoury from the cheese and thyme,
0:04:48 > 0:04:53but there's definitely the sweetness of apple in there too.
0:04:55 > 0:04:57Looks like a crumble.
0:05:00 > 0:05:04Something very familiar and friendly about that.
0:05:04 > 0:05:06I'm expecting pudding,
0:05:06 > 0:05:11but I'm actually getting something that reminds me of an old-fashioned ploughman's lunch,
0:05:11 > 0:05:13with a big lump of cheese and an apple.
0:05:13 > 0:05:18It would be a really nice thing to have on the side with some cold roast meat.
0:05:18 > 0:05:22Quite unusual, but it's a success.
0:05:25 > 0:05:27The cheese has made a classic apple crumble
0:05:27 > 0:05:31into something intriguing, for very little effort.
0:05:31 > 0:05:34I'd happily eat this for supper any day of the week,
0:05:34 > 0:05:36and especially with sausages.
0:05:45 > 0:05:50Although I've cooked every day since I was young, I've still got so much to learn.
0:05:50 > 0:05:54That's the great thing about experimenting.
0:05:54 > 0:05:56You can read all the cookery books you like,
0:05:56 > 0:06:01but you'll never know if something works and if you like it until you try it.
0:06:01 > 0:06:05And that's especially true when a recipe contains unfamiliar things.
0:06:09 > 0:06:13There are one or two ingredients that are truly "love or hate".
0:06:13 > 0:06:16My list of "hate" ingredients is very short.
0:06:16 > 0:06:22But there are things I never used to like - things I wouldn't think of eating -
0:06:22 > 0:06:25that not only have I learned to love,
0:06:25 > 0:06:28they've actually become one of my favourite ingredients.
0:06:28 > 0:06:30And one of them is black pudding.
0:06:30 > 0:06:33If you've never tried black pudding,
0:06:33 > 0:06:35or you want to persuade someone to give it a go,
0:06:35 > 0:06:39this fantastic supper dish is a great place to begin.
0:06:39 > 0:06:41I start by frying a couple of onions in butter.
0:06:41 > 0:06:43But I'm not going to serve them on the side -
0:06:43 > 0:06:48they're going to go into the sausage roll itself.
0:06:48 > 0:06:52If you cook onions slowly, they become incredibly sweet and treacly,
0:06:52 > 0:06:53and that's exactly what I want,
0:06:53 > 0:06:58because it works beautifully with the real savoury quality of a black pudding.
0:06:58 > 0:07:03I'm also adding the simple flavours of bay leaf and thyme.
0:07:03 > 0:07:05And now the pastry.
0:07:05 > 0:07:10Ready-rolled puff pastry is a great standby to have in the fridge or freezer
0:07:10 > 0:07:13and makes this recipe so quick and easy.
0:07:16 > 0:07:21A lot of British butchers are now starting to experiment with their black pudding recipes.
0:07:21 > 0:07:25They're making softer types, similar to those in France and Spain.
0:07:26 > 0:07:29They're more pliable and a little bit spicy
0:07:29 > 0:07:32and they're really, really delicious.
0:07:32 > 0:07:36If you're still not convinced by these new black puddings,
0:07:36 > 0:07:41then just use a favourite sausage - it'll still taste great.
0:07:43 > 0:07:45The onions are dark golden brown,
0:07:45 > 0:07:48so it's time to put the sausage roll together.
0:07:48 > 0:07:52Use beaten egg to seal the edges of the parcel,
0:07:52 > 0:07:56so that none of the delicious juices leak out.
0:07:56 > 0:08:02If I wanted to introduce somebody to the pleasures of black pudding, this is what I'd do.
0:08:02 > 0:08:05Very few people can resist a sausage roll.
0:08:05 > 0:08:11Now, that needs to go into a really hot oven, at least 200 degrees.
0:08:14 > 0:08:18I'd like a familiar sauce to serve with my unusual black pudding.
0:08:18 > 0:08:20Now, if it's sausages, it's got to be mustard.
0:08:20 > 0:08:24They are two things that, for me,
0:08:24 > 0:08:26just go hand in glove.
0:08:28 > 0:08:32I'm mixing some smooth and grain mustard
0:08:32 > 0:08:34into some single cream, a little bit at a time.
0:08:40 > 0:08:42Just taste as you go.
0:08:42 > 0:08:46That needs a little bit more mustard and it really is the only way to tell,
0:08:46 > 0:08:48just to put your finger in and taste it.
0:08:48 > 0:08:54Then I need some old-fashioned curly parsley - another perfect partner for any sausage.
0:08:56 > 0:08:58Finally, a twist of salt and pepper.
0:09:00 > 0:09:04The sausage roll will take about 20 minutes in a hot oven.
0:09:04 > 0:09:08I reckon the waiting is the hardest part of this recipe.
0:09:11 > 0:09:17The smell is wonderful. It's coming up through the little cracks in the pastry.
0:09:17 > 0:09:20Then some of my parsley sauce.
0:09:20 > 0:09:25This cream sauce would add a touch of luxury to any sausage supper,
0:09:25 > 0:09:30so I'm sure it will finish my black pudding off nicely.
0:09:33 > 0:09:35It's absolutely delicious.
0:09:35 > 0:09:40If you don't like the idea of black pudding, maybe you'll like it like that.
0:09:40 > 0:09:42It really is a very special sausage roll.
0:09:47 > 0:09:50Trying a new ingredient in a familiar recipe like this
0:09:50 > 0:09:54is such an easy way of opening up your everyday cooking.
0:09:54 > 0:09:56The important thing is to give it a go!
0:10:16 > 0:10:19My search for weird and wonderful dishes
0:10:19 > 0:10:23has brought me to one of the most beautiful places in Britain - the Peak District -
0:10:23 > 0:10:27and to Thornbridge Hall, near Bakewell.
0:10:29 > 0:10:33I'm here to meet a man who's got something very unusual to show me.
0:10:33 > 0:10:37I've always been interested in wild boar. They're a very intriguing animal.
0:10:37 > 0:10:41I lived in New Zealand for four years and over there they run wild, they're not farmed,
0:10:41 > 0:10:46and I realised that over here there's a demand for the meat, which is getting more popular.
0:10:46 > 0:10:50Tom Clarke used to be a butcher until he gave it up to raise wild boar,
0:10:50 > 0:10:53which roam free in part of the estate.
0:10:55 > 0:10:58It's feeding time, and in a fine example of recycling,
0:10:58 > 0:11:03Tom gives his boars the waste grain from a brewery that's housed on the estate.
0:11:03 > 0:11:06They're loving it.
0:11:06 > 0:11:10These are the grains that come from...after you've brewed the beer? That's the husks?
0:11:10 > 0:11:16- That's the husks.- Smells like a cross between, um... brown toast and chocolate.- Yeah.
0:11:18 > 0:11:22I feel as if I've kind of travelled back to medieval times.
0:11:22 > 0:11:25- They were extinct at one time, weren't they? - They were, 300 years ago,
0:11:25 > 0:11:28They were native wild animals in England,
0:11:28 > 0:11:30and they hunted them and wiped them out.
0:11:30 > 0:11:34We're slowly introducing them back, but farmed, for safety reasons.
0:11:34 > 0:11:37- They have a good life.- You can tell they have a good life.
0:11:37 > 0:11:40And I like meeting things I'm going to eat.
0:11:40 > 0:11:42I think it's kind of important. It is.
0:11:42 > 0:11:45Otherwise, you're so divorced from the animal,
0:11:45 > 0:11:48when you see it pre-packed on the supermarket shelf.
0:11:50 > 0:11:52It's slightly sweeter than normal pork.
0:11:52 > 0:11:56- Not as strong as venison, even though it is game. - Bit of apple sauce with it?
0:11:56 > 0:11:59Gravy, in my opinion. I think sausages have to be with gravy.
0:12:01 > 0:12:05We're heading back to the house, where Tom's going to make lunch for us both
0:12:05 > 0:12:07from the meat he prepares himself.
0:12:07 > 0:12:11- Oh, so that's boar. - That's the stuff.
0:12:11 > 0:12:13That doesn't look anything like pork.
0:12:13 > 0:12:15No, almost beefy-looking.
0:12:15 > 0:12:19- I like this fat.- That's what's on the outside of the animal.
0:12:19 > 0:12:23That fat's on the outside and nothing in the middle. That's its insulation.
0:12:23 > 0:12:24Fantastic.
0:12:24 > 0:12:28If I wanted to do something quick with it - you'd mince it?
0:12:28 > 0:12:32Ideally mince it, hence by doing a burger - it's a quick, simple ingredient.
0:12:32 > 0:12:35There's fat mixed in with it so it doesn't fall apart,
0:12:35 > 0:12:38it seasons it and it stays together and doesn't dry it out.
0:12:38 > 0:12:40We're using a little hand mincer there.
0:12:40 > 0:12:42I normally do 70% meat, 30% fat.
0:12:44 > 0:12:47Making your own burgers is so simple.
0:12:47 > 0:12:49If you can't get wild boar, try making them
0:12:49 > 0:12:52with minced beef, pork or lamb.
0:12:52 > 0:12:55The great thing is that you'll know exactly what's gone into them -
0:12:55 > 0:12:57and you can add whatever you fancy.
0:12:59 > 0:13:02You'd season this with probably not very much.
0:13:02 > 0:13:08Not a great deal cos you want to taste the wild boar. Just a few herbs to give it a bit of a lift.
0:13:08 > 0:13:12Tom adds red onion, garlic and chopped rosemary.
0:13:12 > 0:13:14I'm looking at this and I keep thinking it's beef,
0:13:14 > 0:13:17but you're adding what I think of as pork seasonings.
0:13:17 > 0:13:19- Yes.- The rosemary and the garlic.
0:13:19 > 0:13:23Absolutely. I'm just going to make them into rough burgers.
0:13:23 > 0:13:25It's a wild boar, it's a rugged animal.
0:13:25 > 0:13:27Nothing neat about it, in my opinion.
0:13:31 > 0:13:33Couple of minutes each side, that's all we need.
0:13:34 > 0:13:37Don't be afraid of trying game.
0:13:37 > 0:13:39It's a bit different from your everyday meat,
0:13:39 > 0:13:42but I love its deep, distinct flavour.
0:13:42 > 0:13:47- When you smell them cooking, there is no doubt that this is game. - Yes, absolutely.
0:13:47 > 0:13:50- There is that rich, almost woodsy note...- Yep.- ..of game meat.
0:13:51 > 0:13:54Oh, look at that. Look at that!
0:13:58 > 0:14:01This will be the first time I've ever eaten a wild boar burger.
0:14:01 > 0:14:06Rough-looking and rustic with just three ingredients, it couldn't be simpler.
0:14:06 > 0:14:07It might be an unusual meat
0:14:07 > 0:14:10but the fact it was raised just down the road is wonderful.
0:14:13 > 0:14:17That is probably the most handsome burger I have ever seen.
0:14:17 > 0:14:20- It's pretty.- I hope you're not expecting to eat this elegantly.
0:14:20 > 0:14:25There's no elegant way of eating a burger.
0:14:28 > 0:14:31- Isn't that good?- Perfect.
0:14:31 > 0:14:36- It's kind of quite wild flavours. - Yes. It's not too harsh.- No.
0:14:38 > 0:14:40Masses of flavour. It's a good burger, Tom.
0:14:42 > 0:14:43Good burger.
0:14:46 > 0:14:48The wild boar meat is simply sensational.
0:14:48 > 0:14:52If you want to try it, look in farm shops, delis or good butchers.
0:14:52 > 0:14:54Get the details on our website,
0:14:54 > 0:14:58along with more ideas for how you can experiment yourself.
0:15:08 > 0:15:10It's all too easy to be a little bit dismissive
0:15:10 > 0:15:13of things we don't know and understand,
0:15:13 > 0:15:15and that includes the vegetable world.
0:15:15 > 0:15:17I never knew how to treat kohlrabi.
0:15:17 > 0:15:20I know they're very beautiful vegetables,
0:15:20 > 0:15:24very unusual to look at, but I really didn't know what to do with them.
0:15:24 > 0:15:27I might have even been a little bit rude about them.
0:15:27 > 0:15:30You might not have come across kohlrabi.
0:15:30 > 0:15:32The name literally means "cabbage turnip".
0:15:32 > 0:15:34But they're more sweet and juicy,
0:15:34 > 0:15:36which makes them perfect
0:15:36 > 0:15:39to pair with some more familiar fruit and veg,
0:15:39 > 0:15:41in a delicious winter coleslaw.
0:15:45 > 0:15:47The pale green kohlrabi looks amazing
0:15:47 > 0:15:51with these thin slices of white and pink grapefruit.
0:15:53 > 0:15:55If you're not a grapefruit fan,
0:15:55 > 0:15:58you could use a large, tangy orange instead.
0:16:01 > 0:16:02Now a little dressing.
0:16:02 > 0:16:06I need a squeeze of lemon juice and some salty capers.
0:16:10 > 0:16:13Also in there, just a little bit of olive oil.
0:16:20 > 0:16:23I want this salad to be full of crunch.
0:16:23 > 0:16:26I want it to invigorate and surprise.
0:16:26 > 0:16:30So I'm just going to put together a simple, luscious topping.
0:16:30 > 0:16:33I'm putting in some little spring onions, very finely sliced.
0:16:33 > 0:16:36I'm going to put a tiny bit of garlic in there as well.
0:16:36 > 0:16:41Only use garlic raw if it's very juicy and fresh-looking.
0:16:41 > 0:16:43So a few slivers of that...
0:16:45 > 0:16:47And then some yogurt.
0:16:52 > 0:16:56This creamy yoghurt would be great as part of any crunchy salad,
0:16:56 > 0:16:59but I'm going to try it with another underused veg.
0:17:00 > 0:17:02I think I'd seen celeriac
0:17:02 > 0:17:07sitting around in the greengrocer's for years. I didn't know what it was.
0:17:07 > 0:17:11There's something very cleansing about the smell of celeriac.
0:17:11 > 0:17:14This is the sort of salad I'd eat if I had a hangover
0:17:14 > 0:17:17or maybe if I had eaten too much the day before.
0:17:17 > 0:17:20Celeriac browns quite quickly when you cut it,
0:17:20 > 0:17:23so it's worth having a lemon on hand, just to squeeze over it.
0:17:23 > 0:17:28I think the salad could do with some more fresh parsley.
0:17:28 > 0:17:31It has a grounding effect on a dish - brings it back to earth.
0:17:33 > 0:17:38I've put quite a few things that are either new to me,
0:17:38 > 0:17:40or things that I don't use very often.
0:17:40 > 0:17:44So I need something in there that I know really well.
0:17:44 > 0:17:45And that's beetroot.
0:17:48 > 0:17:52Add a little olive oil to the yogurt mixture,
0:17:52 > 0:17:54toss together with the grated veg
0:17:54 > 0:17:57and you're ready to assemble the salad.
0:17:59 > 0:18:01Add to here.
0:18:08 > 0:18:10I do love soothing food with familiar flavours.
0:18:10 > 0:18:14I also like things that startle and excite.
0:18:14 > 0:18:18It's crisp and it's crunchy and it's got that sourness to it as well.
0:18:18 > 0:18:20And it's delicious.
0:18:20 > 0:18:23It's a new, fresh salad, and I love it.
0:18:28 > 0:18:32I spent much too long ignoring our more unusual vegetables.
0:18:32 > 0:18:34This dazzling dish just reminds me
0:18:34 > 0:18:38how versatile and full of flavour they are, both raw and cooked.
0:18:41 > 0:18:44Kohlrabi and celeriac - give them a chance.
0:18:44 > 0:18:47They might just end up as a regular treat.
0:18:56 > 0:19:02I'm at Thornbridge Hall in Derbyshire with wild boar farmer Tom Clarke.
0:19:02 > 0:19:04Earlier, Tom introduced me to something new
0:19:04 > 0:19:06with his tasty boar burger,
0:19:06 > 0:19:11so I want to cook something just as interesting and wonderful for him.
0:19:11 > 0:19:14His impressive kitchen garden
0:19:14 > 0:19:16will provide me with the wonderful bit.
0:19:16 > 0:19:20Even at this time of year, there's still an amazing amount going on.
0:19:20 > 0:19:24I love these. This, to me, looks like what I call purple Russian.
0:19:24 > 0:19:27And at the top, they're really tender.
0:19:28 > 0:19:31I can't resist this. Cavolo nero - black cabbage.
0:19:31 > 0:19:35- So can I nick some of the sprouts here?- Yes.
0:19:35 > 0:19:40So what's the difference, other than the purple, from the green sprouts?
0:19:40 > 0:19:43Not a lot, in terms of flavour.
0:19:43 > 0:19:46But they look so pretty on the plate.
0:19:46 > 0:19:48It's actually looking quite good.
0:19:48 > 0:19:51- It's looking rather healthy. - Yes, very healthy.
0:19:51 > 0:19:56So now I've got my wonderful veg, I need something weird to go with them.
0:19:56 > 0:19:57I've got a recipe idea
0:19:57 > 0:20:01that could make use of the estate's home-grown beer,
0:20:01 > 0:20:04so Jim Harrison, the brains behind the brewery,
0:20:04 > 0:20:07has bought me a few to choose from.
0:20:07 > 0:20:10We've got quite a selection here, running from a wheat beer
0:20:10 > 0:20:13to beautifully hopped, light-coloured beers.
0:20:13 > 0:20:15That's what I want!
0:20:15 > 0:20:17I'm after something light and fresh-tasting,
0:20:17 > 0:20:19to make a very crisp, light batter.
0:20:19 > 0:20:24- That's your man. That will fit the bill perfectly.- Lovely.
0:20:24 > 0:20:26While Jim heads back to some more brewing,
0:20:26 > 0:20:30I'm joining Tom to make a start on the veg we picked in the garden.
0:20:30 > 0:20:32So I want a very light batter to cling to these,
0:20:32 > 0:20:34because they're so delicate.
0:20:34 > 0:20:38Although the flavours are quite strong.
0:20:38 > 0:20:40So, a little bit of flour. We pop in an egg yolk.
0:20:40 > 0:20:43- That will help bind it together? - Yep.
0:20:43 > 0:20:45Just makes it that little bit richer.
0:20:45 > 0:20:48I often use wine in my cooking,
0:20:48 > 0:20:50but I rarely get the chance to cook with beer.
0:20:50 > 0:20:55But this batter gives me the perfect excuse to open a bottle.
0:20:56 > 0:20:59You can actually feel it's light on the whisk.
0:20:59 > 0:21:01Doesn't matter that it's got lumps -
0:21:01 > 0:21:03doesn't make any difference at all.
0:21:03 > 0:21:06The beer should give me a lovely light batter.
0:21:06 > 0:21:08You could experiment with other types of veg,
0:21:08 > 0:21:10or a bit of fish.
0:21:10 > 0:21:14I mean, traditionally, you wouldn't use a beer batter for tempura,
0:21:14 > 0:21:18but I think the beer with the cabbage leaves will be amazing.
0:21:18 > 0:21:20Yes.
0:21:20 > 0:21:23The leaves will only need a few minutes to cook,
0:21:23 > 0:21:26until the batter is light and crisp.
0:21:26 > 0:21:28I mean, this is slightly experimental.
0:21:28 > 0:21:31I want to try some of these little sprouts.
0:21:32 > 0:21:36I have to say, I have never deep-fried a sprout before.
0:21:36 > 0:21:39It'll make it more interesting. I'm not a sprout lover.
0:21:39 > 0:21:42- No?- No. Christmas Day only - that's it.
0:21:42 > 0:21:44For people who don't like their veg,
0:21:44 > 0:21:47it's a good, fun, exciting way of eating them.
0:21:47 > 0:21:50I've never tried the tempura batter on veg before.
0:21:50 > 0:21:51- Certainly not on sprouts.- No!
0:21:51 > 0:21:54These crisp vegetables are crying out for a dip,
0:21:54 > 0:21:57so I'm just making a very quick one
0:21:57 > 0:22:00with fresh orange, lemon juice and soy sauce.
0:22:00 > 0:22:03- What do you fancy, then?- I'm going to try a sprout, straight in there.
0:22:03 > 0:22:06All right. Dip it in.
0:22:10 > 0:22:13It doesn't taste like a sprout. It's sweeter.
0:22:13 > 0:22:16Sweet, with the sharpness of the dip.
0:22:16 > 0:22:20You can taste the beer, which I didn't think you would.
0:22:20 > 0:22:24As well as the sharpness of the dip, you can tell there's beer.
0:22:24 > 0:22:25- That's quite exciting to me.- Yeah.
0:22:27 > 0:22:32The sour, sweet dip, then these earthy greens.
0:22:32 > 0:22:35So it's a hit with Tom - even the sprouts!
0:22:35 > 0:22:38But what will Jim think of what I've done with his beer?
0:22:38 > 0:22:40Am I dipping in here?
0:22:40 > 0:22:42Yeah, dip it into the citrus and soy.
0:22:46 > 0:22:51- Mmm! Beautiful.- Crunchy, eh?- Very crunchy, It's fantastic, isn't it?
0:22:51 > 0:22:54- Marvellous.- Thank you very much. And it does seem to work.
0:22:54 > 0:22:58It's that lightness of the batter. That was the right beer.
0:22:58 > 0:23:02The beer worked really well. I could eat that all day long. Beautiful!
0:23:02 > 0:23:05We all know that fish is great in a batter,
0:23:05 > 0:23:08but I've found the same is even true of a sprout!
0:23:08 > 0:23:11It just goes to show what can happen if you experiment a little.
0:23:20 > 0:23:23Sometimes things really take you by surprise.
0:23:23 > 0:23:26I remember ordering bread and butter pudding once,
0:23:26 > 0:23:29and thinking I was on very safe ground.
0:23:31 > 0:23:33But I got something very surprising.
0:23:33 > 0:23:37A traditional bread and butter pudding is full of wonderful spices
0:23:37 > 0:23:39and coconut milk.
0:23:39 > 0:23:45Although it was a dish I recognised, and was very happy to eat,
0:23:45 > 0:23:48it came with this wonderful variation. I've never forgotten it.
0:23:48 > 0:23:51You might think that something as classic
0:23:51 > 0:23:54as good old bread and butter pudding can't be improved on,
0:23:54 > 0:23:58but trust me. A few aromatic spices and some rich coconut milk
0:23:58 > 0:24:02will transform a familiar dish into something new and wonderful.
0:24:04 > 0:24:07I'm starting by making the custard base.
0:24:10 > 0:24:12I need egg yolks and some coconut milk.
0:24:14 > 0:24:18It's got a richness to it that will work very very nicely
0:24:18 > 0:24:20with the spices.
0:24:22 > 0:24:24And some ordinary milk.
0:24:29 > 0:24:31Now, the reason that this pudding was so wonderful
0:24:31 > 0:24:34was because of the sweet spices.
0:24:34 > 0:24:38They were unexpected. The first one that went in was vanilla.
0:24:40 > 0:24:45You can use vanilla extract, but I quite like using the whole pod.
0:24:45 > 0:24:50Just scrape some of the seeds out, drop them into the custard.
0:24:50 > 0:24:52Put the split pod in there as well,
0:24:52 > 0:24:55because you'll get masses of flavour in there.
0:24:55 > 0:24:59The next spice to go in is possibly my favourite of all.
0:24:59 > 0:25:04If I can only take one spice to my desert island, it would be cardamom.
0:25:04 > 0:25:08There's something magical about the smell of this stuff.
0:25:08 > 0:25:12It's a warm smell. Then there's this hit of the exotic about it.
0:25:16 > 0:25:19Cinnamon's the last spice to go in.
0:25:19 > 0:25:24And some sugar - I'm using muscovado,
0:25:24 > 0:25:27as it's got a rich, butterscotch flavour.
0:25:27 > 0:25:30There are so many breads that you can use in this pudding.
0:25:30 > 0:25:34I think I've used every bread there is, including hot cross buns.
0:25:34 > 0:25:36They've all been delicious.
0:25:36 > 0:25:39Spread the bread with some soft butter.
0:25:39 > 0:25:42How you arrange the slices is up to you,
0:25:42 > 0:25:46but I do think it's nice to cut the crusts off.
0:25:49 > 0:25:53And just on the top, a little bit of Demerara sugar.
0:25:54 > 0:25:58Sometimes I feel I could cook just for the smell of cooking alone.
0:25:58 > 0:26:00And this is one of those moments.
0:26:00 > 0:26:04Have the oven quite low so the custard bakes slowly.
0:26:07 > 0:26:11As a treat, I want to make a caramelised banana topping
0:26:11 > 0:26:12to go with my pud.
0:26:12 > 0:26:16You'll need two or three quite firm fruits.
0:26:16 > 0:26:19Cook them slowly in butter with a generous sprinkle of sugar.
0:26:23 > 0:26:27So once the bananas are sizzling and starting to brown a bit,
0:26:27 > 0:26:30they're going to get a bit of grated orange zest.
0:26:34 > 0:26:38It's simply just that last bit of freshness
0:26:38 > 0:26:42with something that is homely and warm and baked.
0:26:42 > 0:26:45Just that little zip to bring the whole thing to life.
0:26:52 > 0:26:56If you shake the pan, you'll see when it's ready,
0:26:56 > 0:26:58because it quivers slightly.
0:26:59 > 0:27:01Almost blancmange-like.
0:27:11 > 0:27:14So I've got toasted bread...
0:27:14 > 0:27:20quivering, sweet, spicy custard and a bit of fried banana.
0:27:26 > 0:27:28It's just the smell of the sweetness and the spice.
0:27:28 > 0:27:31It's like you've opened up a whole spice cupboard.
0:27:31 > 0:27:33Then you've got this back note
0:27:33 > 0:27:36of this lovely, sweet butterscotch sugar.
0:27:36 > 0:27:38It really is gorgeous.
0:27:39 > 0:27:41It's blissful.
0:27:44 > 0:27:46Adding the coconut milk
0:27:46 > 0:27:50is a brilliant way to ring the changes with such a familiar pudding.
0:27:50 > 0:27:54What else you add is up to you - favourite spices, dried fruits -
0:27:54 > 0:27:58whatever takes your fancy.
0:27:58 > 0:28:02The caramelised bananas would make a really lovely topping
0:28:02 > 0:28:06for ice cream too if you don't have time to make the pud.
0:28:09 > 0:28:14In this series I've tried lots of different food combinations.
0:28:14 > 0:28:16You'll find all the recipes on the website.
0:28:18 > 0:28:23There are so many other perfect pairings still out there to explore.
0:28:25 > 0:28:27It's really fired my imagination.
0:28:27 > 0:28:28I hope it has for you too.
0:28:38 > 0:28:40Subtitles by Red Bee Media Ltd
0:28:40 > 0:28:43Email subtitling@bbc.co.uk