0:00:04 > 0:00:05I'm Nigel Slater.
0:00:05 > 0:00:08I adore making simple, tasty food.
0:00:08 > 0:00:11It has to be exciting too.
0:00:11 > 0:00:15For me, the real buzz of cooking comes with spicing up
0:00:15 > 0:00:19my week night suppers to transform the everyday
0:00:19 > 0:00:21into something really special.
0:00:21 > 0:00:26My secret weapon for adding a sparkle to any meal is spice.
0:00:28 > 0:00:32Spices aren't just about heat, they're about adventures in cooking.
0:00:32 > 0:00:35It's about learning about new flavours
0:00:35 > 0:00:37and treating them more than just bringers of heat.
0:00:37 > 0:00:41This week, I'm going to show you how to unlock the secrets of using
0:00:41 > 0:00:46the right spices and seasonings to create five lip-smacking dishes.
0:00:46 > 0:00:50Whether you like it hot, or just fancy a little kick,
0:00:50 > 0:00:53I promise these delicious ideas will keep everybody happy.
0:00:53 > 0:00:57Oh, that's so good. It's so good.
0:01:27 > 0:01:30My first experience
0:01:30 > 0:01:32of any spicy food
0:01:32 > 0:01:36was my brother giving me the hottest curry on the menu,
0:01:36 > 0:01:39and I was only about 11 and hated it.
0:01:39 > 0:01:40In fact, I think I cried.
0:01:42 > 0:01:44Had he introduced it more subtly,
0:01:44 > 0:01:47had he found a way of making me become accustomed
0:01:47 > 0:01:53to having spices, I wouldn't have spent years avoiding them.
0:01:53 > 0:01:56So for the first supper of the week, I'm going to use
0:01:56 > 0:02:01one of my favourite spices to make a warming sausage & mash.
0:02:01 > 0:02:04Even if you're not a big fan of spicy food,
0:02:04 > 0:02:07I promise you'll love this one.
0:02:07 > 0:02:09After trickling with vegetable oil,
0:02:09 > 0:02:12pop the sausages into the oven, just to brown a little.
0:02:12 > 0:02:16Then I want to make a sweet and spicy glaze.
0:02:16 > 0:02:19This isn't about chilli,
0:02:19 > 0:02:21it isn't about anything
0:02:21 > 0:02:26searingly hot, it's about a sort of aromatic heat, it's about mustard.
0:02:27 > 0:02:29I think there's a mustard for everyone.
0:02:29 > 0:02:33There's those really hot ones that make your eyes water,
0:02:33 > 0:02:35the smooth, very mild mustards
0:02:35 > 0:02:38and then there's the crunchy ones with all the seeds in them.
0:02:38 > 0:02:39I like to blend a couple.
0:02:39 > 0:02:42Half of the grainy, hot stuff
0:02:42 > 0:02:45and half of something a bit smoother and milder.
0:02:45 > 0:02:47But it's up to you.
0:02:47 > 0:02:52Of course I could put in a little dab of really hot English mustard,
0:02:52 > 0:02:56but this is a good way to start kids on spicy food.
0:02:56 > 0:03:01It's a family supper, but it's also something that is really good for
0:03:01 > 0:03:05those occasions when you've got to cook for an awful lot of people.
0:03:05 > 0:03:07Bonfire night or something like that.
0:03:07 > 0:03:11A good helping of honey and a squeeze of lemon
0:03:11 > 0:03:13just balances the heat in the mustard.
0:03:18 > 0:03:23It's not quite sweet enough, so, just a little bit more honey.
0:03:23 > 0:03:26And just because I have some around, fresh thyme
0:03:26 > 0:03:29will finish off my glaze nicely.
0:03:30 > 0:03:33When the sausages have just started to go golden,
0:03:33 > 0:03:36give them a good coating in the glaze.
0:03:36 > 0:03:39Then, cook for another 20 minutes
0:03:39 > 0:03:41or until the sauce becomes really sticky.
0:03:43 > 0:03:46I've got to have mash of some sort with my sausages
0:03:46 > 0:03:49and I love those big mounds of potato, you know,
0:03:49 > 0:03:53the creamy fluffy ones, but I like other mashes too.
0:03:53 > 0:03:57There's one version I think goes particularly well with anything spicy.
0:03:57 > 0:04:01Carrots love spice, they're great in a curry, they love chilli.
0:04:01 > 0:04:04And that's really why I've chosen them to go with the sausages because
0:04:04 > 0:04:08I think that the mustard and the lemon will be really good with these.
0:04:10 > 0:04:13I'll put the lid on, let those have a good old steam
0:04:13 > 0:04:16for about ten, 15 minutes.
0:04:20 > 0:04:22Everyone has their own perfect mash.
0:04:22 > 0:04:27For me, a smattering of fresh herbs and a cheeky sliver of butter
0:04:27 > 0:04:32makes the difference between a good mash and a great one.
0:04:34 > 0:04:41These really earthy carrots, and then with them, sweet sticky sausages.
0:04:45 > 0:04:48You know mustard may not be the hottest way to spice up your life...
0:04:50 > 0:04:53but it doesn't mean it isn't one of the most exciting.
0:05:02 > 0:05:05The sweetness from the honey,
0:05:05 > 0:05:08that tempers the heat,
0:05:08 > 0:05:11and then you get that lemon juice hit,
0:05:11 > 0:05:13and then the wonderful crushed carrots.
0:05:13 > 0:05:17Such a good way to introduce spice into someone's life.
0:05:19 > 0:05:22Make this sausage glaze as fierce as you like.
0:05:22 > 0:05:25The trick is to play around with different mustards
0:05:25 > 0:05:28until you get just the hit you're in the mood for.
0:05:43 > 0:05:45I do love veg, but I'm the first to admit
0:05:45 > 0:05:48that some need a helping hand to make them sing.
0:05:48 > 0:05:52That's where spices really come into their own.
0:05:52 > 0:05:56Especially if they're cooked on a sizzling grill.
0:05:58 > 0:06:00I can think of no better vegetable
0:06:00 > 0:06:04to use with spices than the aubergine.
0:06:04 > 0:06:06Its flesh is so spongy that it just soaks up
0:06:06 > 0:06:08any flavours that you put with it.
0:06:09 > 0:06:12Some of my favourite spices for the aubergine
0:06:12 > 0:06:15are those with a lovely bright, clean heat.
0:06:16 > 0:06:19I'm in the mood for a really vibrant marinade
0:06:19 > 0:06:22made from a few of the Asian classics.
0:06:22 > 0:06:26Just whizz a couple of sticks of lemongrass with a chilli,
0:06:26 > 0:06:28some garlic
0:06:28 > 0:06:31and the zest and juice of a lime.
0:06:32 > 0:06:38A dash of fish sauce and coconut milk bring it all together.
0:06:43 > 0:06:48Give the aubergines a good soaking and leave as long as you can.
0:06:53 > 0:06:55I'm just going to pop them on the bars of the grill.
0:06:57 > 0:07:01There's something about the aubergine when its cooked over a grill,
0:07:01 > 0:07:04especially when it's got some spices with it.
0:07:04 > 0:07:07It's almost as if it was made to be cooked over charcoal.
0:07:09 > 0:07:14And these need quite a long cooking, over a lowish heat.
0:07:24 > 0:07:27They've just started to brown round the outside
0:07:27 > 0:07:30and what will happen is that they will have soaked up
0:07:30 > 0:07:34all of the coconut cream and the chillies and the lemongrass.
0:07:47 > 0:07:49It's very silky,
0:07:49 > 0:07:51and it's quite spicy.
0:07:51 > 0:07:55I could have put a little bit more chilli in there, it would have been fine.
0:07:55 > 0:07:57But it's got this incredible smokiness to it,
0:07:57 > 0:08:00and they're so juicy too.
0:08:03 > 0:08:04That is really good.
0:08:11 > 0:08:15You'll love the fresh, smoky flavours you get with this dish.
0:08:15 > 0:08:18It's such a delicious way to wake up the senses.
0:08:32 > 0:08:36I think we've all got one ingredient that we get really passionate about,
0:08:36 > 0:08:40something that we love in all its forms. And some people get very,
0:08:40 > 0:08:44very excited about chillies and I can understand it...
0:08:44 > 0:08:46up to a point.
0:08:50 > 0:08:52What we've got here is a packet
0:08:52 > 0:08:55of naga chillies which are, obviously, from Southern Spain
0:08:55 > 0:08:58and they should be phenomenally, painfully hot.
0:08:58 > 0:08:59So, here we go.
0:09:01 > 0:09:03Oh, it's not something I would recommend
0:09:03 > 0:09:05to anybody else really but,
0:09:05 > 0:09:07it's like having a mouthful of fire.
0:09:07 > 0:09:09You don't know where to put your tongue.
0:09:09 > 0:09:12Oh, and I've started shaking with the heat.
0:09:12 > 0:09:14Oh!
0:09:16 > 0:09:19There's not much else you can say other than, "Help", really.
0:09:19 > 0:09:24Ben Calder is one of 20,000 self-confessed chilli heads
0:09:24 > 0:09:27visiting the country's biggest chilli festival in Sussex.
0:09:27 > 0:09:29Oh.
0:09:29 > 0:09:31He's been growing the fruit professionally
0:09:31 > 0:09:33for the last three years and is passionate
0:09:33 > 0:09:37that there's more to chilli than just heat.
0:09:38 > 0:09:40The chilli heads are really into chillies.
0:09:40 > 0:09:42One of the things people like to do is experience the
0:09:42 > 0:09:46hottest things they possibly can, but it's all about beating that,
0:09:46 > 0:09:48that perception that there are just,
0:09:48 > 0:09:50they're only red and green and they're only hot.
0:09:50 > 0:09:55You can have interesting little ones like this which almost look like holly berries,
0:09:55 > 0:09:59it's a type called nosegay just there which ripens up to a dark red colour.
0:09:59 > 0:10:02Tiny little ones like this Chinese ornamental here
0:10:02 > 0:10:04as you can see's got tiny little chillies on.
0:10:04 > 0:10:07This is one called the purira, lovely crisp sort of grapefruity
0:10:07 > 0:10:11flavour to them, about like a six, seven out of ten on the heat scale.
0:10:11 > 0:10:14They're such pretty plants to grow, the flavours are phenomenal.
0:10:14 > 0:10:17You know, they don't all have to be red hot.
0:10:17 > 0:10:19You've got lovely mild ones like the anchos,
0:10:19 > 0:10:21and the pasilla bajio from Mexico.
0:10:21 > 0:10:25You've got the warmish ones like the jalapenos and then you've got the really hot ones
0:10:25 > 0:10:28which tend to be the Jamaican type like the Scotch bonnets
0:10:28 > 0:10:31and the naga which I tried earlier on.
0:10:34 > 0:10:37Another thing that's becoming popular is smoked chillies
0:10:37 > 0:10:38because of the flavours.
0:10:38 > 0:10:41It gives an entire new different element to all the fruit.
0:10:44 > 0:10:48I'm a huge fan of cooking with fresh chillies, they bring an
0:10:48 > 0:10:52instant excitement to any supper without even trying.
0:10:52 > 0:10:55The subtler notes of chillies can actually get a bit lost.
0:10:55 > 0:10:59If you stick them in a stir fry,
0:10:59 > 0:11:02or a casserole or a marinade or a stew,
0:11:02 > 0:11:06the really interesting flavours can just actually disappear.
0:11:06 > 0:11:09To really appreciate it, it's quite good to have them in a very pure sense.
0:11:09 > 0:11:13In other words, not to mix them with lots of other ingredients.
0:11:13 > 0:11:17I'm going cook a simple dish of 'chilli feta'.
0:11:17 > 0:11:20This is such a tasty way to inject
0:11:20 > 0:11:23a bit of spice into your midweek supper.
0:11:23 > 0:11:26A lot of the real heat of the chilli, is in the seeds.
0:11:26 > 0:11:29So if you want something that is a little bit cooler,
0:11:29 > 0:11:32and you want to really taste the flavour of the chilli,
0:11:32 > 0:11:35then it's not a bad idea to get rid of the seeds.
0:11:35 > 0:11:39Now I'm going to cook these quite gently
0:11:39 > 0:11:42over a fairly low heat, in a little bit of olive oil.
0:11:45 > 0:11:48Now chillies have a lot of friends, there's so many
0:11:48 > 0:11:52ingredients that work well with them, but none better than spring onion.
0:11:57 > 0:12:00Lots of herbs work well with chillies too.
0:12:00 > 0:12:03Fresh thyme is one of my favourites.
0:12:03 > 0:12:06Now what I've got in that pan
0:12:06 > 0:12:12is quite spicy. I want to eat it with something really cool.
0:12:13 > 0:12:15That's where feta
0:12:15 > 0:12:21comes in. The lovely milky cool white cheese, a little bit salty.
0:12:21 > 0:12:23Chillies and salt are so happy together.
0:12:23 > 0:12:26I can literally slide him in there.
0:12:31 > 0:12:35Now the other herb that chillies love is coriander.
0:12:35 > 0:12:38I think of coriander as being a very cooling herb,
0:12:38 > 0:12:41that's why it works so well with something very hot.
0:12:41 > 0:12:44Now I don't want the feta to cook, I just want it to warm through.
0:12:44 > 0:12:47This will just take a few minutes.
0:12:50 > 0:12:54All I would have with that is some great bread.
0:13:00 > 0:13:03So the cheese has just started to soften,
0:13:03 > 0:13:06the chillies are just tender.
0:13:16 > 0:13:18Oh, that's so good.
0:13:18 > 0:13:20It is so good!
0:13:20 > 0:13:26It's salty and it's hot and it's cool, all at the same time
0:13:26 > 0:13:28and then you've got this lovely soft bread.
0:13:28 > 0:13:35And yes, the chillies are hot, but they're tempered by the cool cheese.
0:13:35 > 0:13:37There's all sorts of flavours going on.
0:13:46 > 0:13:49If you really want to taste the flavour of chillies,
0:13:49 > 0:13:51then give this a go.
0:13:51 > 0:13:53It's such a simple, but impressive quick supper
0:13:53 > 0:13:56or even great as a starter.
0:13:56 > 0:13:57Delicious.
0:14:11 > 0:14:15Growing's really addictive, sort of gets under your skin.
0:14:15 > 0:14:19I started out with a few mustard seeds sprinkled on blotting paper
0:14:19 > 0:14:24and the next thing I know I've dug up a lawn and planted vegetables.
0:14:24 > 0:14:28One tiny little success and you want more and more space in which to grow.
0:14:29 > 0:14:33When Rachel and Paul took on this beautiful allotment
0:14:33 > 0:14:37in Liverpool three years ago, they got the gardening bug too, big time.
0:14:37 > 0:14:40And the allotment actually changed both our lives,
0:14:40 > 0:14:43because we both used to work away with bands on tour.
0:14:43 > 0:14:44We were both tour crew.
0:14:44 > 0:14:47And then we got the allotment and gradually realised that we
0:14:47 > 0:14:50couldn't bear to be away from it, it just made us so happy.
0:14:50 > 0:14:53So we both quit our jobs on the road and now we're here.
0:14:53 > 0:14:54- Why not?- Yeah.- Why not?
0:14:54 > 0:14:59They may have given up the rock and roll lifestyle, but it looks like Rachel and Paul
0:14:59 > 0:15:03have found plenty of ways to keep life just as exciting here.
0:15:03 > 0:15:05Now this is very cool.
0:15:06 > 0:15:09Will you come and do this in my garden, please?
0:15:09 > 0:15:11I like your disco ball!
0:15:11 > 0:15:14- Every greenhouse should have one! - Every greenhouse needs one.
0:15:14 > 0:15:18Now you've got some very beautiful leaves here, look at those.
0:15:18 > 0:15:22That's red kale, which I thought was really exotic until I realised
0:15:22 > 0:15:27- that most people have got it on their allotment. - But it's SO beautiful.
0:15:27 > 0:15:32That's what I call chard. Could there ever be a more beautiful vegetable in the whole world?
0:15:32 > 0:15:36I might borrow him for a bit of cooking later.
0:15:36 > 0:15:39- That's a good rosemary bush.- Yeah.
0:15:39 > 0:15:41It feels oily.
0:15:41 > 0:15:42Like stroking a goat, very oily.
0:15:42 > 0:15:45- Just smell that!- It's really sticky.
0:15:45 > 0:15:48I'm seriously envious. And there's more.
0:15:48 > 0:15:51Look at this. I'd never go home if I had this.
0:15:51 > 0:15:53We don't!
0:15:53 > 0:15:56- Oh, I'd like to borrow that cooker for a...- Yep.
0:15:56 > 0:15:59- ..little while if I may.- Of course. - Can we do some picking?- Yep.
0:16:03 > 0:16:07- Would you mind if I pick quite a few of them?- No, please help yourself.
0:16:13 > 0:16:16Just one sprig of rosemary.
0:16:16 > 0:16:18You have a very lovely spot.
0:16:18 > 0:16:20Thank you.
0:16:21 > 0:16:25- What are you cooking for us today? - And I just love your tomatoes.
0:16:25 > 0:16:27They're just, you know, they're so great.
0:16:27 > 0:16:30And I'm thinking because it's not a particularly hot day,
0:16:30 > 0:16:32something soupy.
0:16:32 > 0:16:34Just chop them up.
0:16:34 > 0:16:37This is the first time I've cooked in a shed.
0:16:37 > 0:16:43- Is it?- I've done many things in a shed, the first time I've ever actually cooked in a shed!
0:16:43 > 0:16:46A bit of olive oil in there...
0:16:46 > 0:16:50and I'll put in your beautiful tomatoes and courgettes.
0:16:50 > 0:16:51Luscious!
0:16:54 > 0:16:57I'm going to put a little bit of rosemary in here.
0:16:59 > 0:17:03- Smells gorgeous.- I know, it's just these veggies, you know.
0:17:03 > 0:17:06I mean, it is a luxury, but it shouldn't be,
0:17:06 > 0:17:08of picking something,
0:17:08 > 0:17:10taking it six feet
0:17:10 > 0:17:12and cooking it.
0:17:12 > 0:17:14We'll just leave that be.
0:17:14 > 0:17:17Let it do its own thing.
0:17:19 > 0:17:24And I can't not include some of that stunning, crunchy chard.
0:17:29 > 0:17:30I think he's done.
0:17:32 > 0:17:34So, let's get this outside.
0:17:35 > 0:17:38I want something that is going to soak up
0:17:38 > 0:17:41all the juice from those vegetables.
0:17:45 > 0:17:48- It's like the colours of your garden, isn't it?- It's gorgeous.
0:17:59 > 0:18:02That chard really does give a lovely crunch to it, doesn't it?
0:18:02 > 0:18:05I keep coming across little pieces of it, now and again.
0:18:05 > 0:18:07Do you like the wet bread?
0:18:07 > 0:18:11I do. I'd never have thought of doing it like that. I'd always dip the bread in, but it's lovely.
0:18:11 > 0:18:13I'm enjoying all of it.
0:18:14 > 0:18:16Fresh air, fresh veg...
0:18:16 > 0:18:18heaven!
0:18:20 > 0:18:23If this has inspired you to grow your own
0:18:23 > 0:18:26or you'd like some exclusive recipes and tips, then check out:
0:18:41 > 0:18:44There's not many spices that we use in puddings and desserts.
0:18:44 > 0:18:47There's about three or four that get used regularly.
0:18:47 > 0:18:50So there's cinnamon, nutmeg and clove.
0:18:50 > 0:18:54But there's others too, there's other countries that use spices
0:18:54 > 0:18:59for sweet dishes that we don't. Scandinavia uses a lot of cardamom.
0:18:59 > 0:19:03Cardamom works very well with citrus fruits.
0:19:03 > 0:19:07Oranges, lemons, grapefruits...love it.
0:19:07 > 0:19:11I'm in the mood to make a really refreshing, spiced jelly.
0:19:11 > 0:19:14This is one grown-up wobble!
0:19:14 > 0:19:17A good jelly, to me, quivers on the spoon,
0:19:17 > 0:19:20it doesn't stand up...proud.
0:19:20 > 0:19:26It certainly shouldn't stand in the shape of a rabbit or whatever mould you've poured it into.
0:19:26 > 0:19:29Stock up on plenty of oranges and grapefruits for this jelly.
0:19:29 > 0:19:33I use a dozen to make sure there's enough to go round.
0:19:33 > 0:19:36If I've eaten a spicy main course,
0:19:36 > 0:19:39I want a dessert that has some sharpness to it.
0:19:39 > 0:19:42So I'm going to stick a bit of lemon in here as well.
0:19:44 > 0:19:49You could use bought juice for this, but dropping in some fresh peel
0:19:49 > 0:19:52gives the jelly a really rich flavour and colour.
0:19:52 > 0:19:58I only want to use one spice so I'm going for one of the more aromatic ones -
0:19:58 > 0:19:59cardamom.
0:19:59 > 0:20:02So I keep these fairly whole.
0:20:02 > 0:20:04And I'm not crushing the spice,
0:20:04 > 0:20:09I'm simply cracking the pod open to get at the little black seeds inside.
0:20:09 > 0:20:12I don't want this to taste like a curry.
0:20:14 > 0:20:17And to make that jelly set, I need some gelatine.
0:20:17 > 0:20:19I use sheet gelatine rather than the powdered stuff.
0:20:21 > 0:20:25Personally, I think sheets allow you to control the wobble better.
0:20:25 > 0:20:30All they need is a little softening for a few minutes in cold water.
0:20:32 > 0:20:36Just before it actually boils, I'm going to switch off the heat
0:20:36 > 0:20:40and leave the spices to give up some of their flavour to the juice.
0:20:44 > 0:20:47I want to make something pretty to sit on top of my jelly.
0:20:47 > 0:20:50A few slivers of crunchy, golden orange peel
0:20:50 > 0:20:53is a really fun way to impress.
0:20:56 > 0:20:59Just caramelise them in boiling water with a little sugar.
0:21:03 > 0:21:06I need to watch this a bit, because just as the sugar
0:21:06 > 0:21:11and the water are boiling down, then the phone rings and you've got black smoke everywhere.
0:21:11 > 0:21:14Suddenly there's a smell of toffee.
0:21:14 > 0:21:18It goes almost honey-coloured and at that point...
0:21:18 > 0:21:20that's when I whip it off the heat.
0:21:26 > 0:21:29Now the gelatine has just gone into...
0:21:29 > 0:21:31a slightly wibbly wobbly mass,
0:21:31 > 0:21:35but...this is just how it should be,
0:21:35 > 0:21:38because when this goes into the warm juice
0:21:38 > 0:21:41it just completely disappears.
0:21:44 > 0:21:49Let the gelatine dissolve, before getting rid of the zest and any cardamom bits.
0:21:59 > 0:22:01After a few hours of setting,
0:22:01 > 0:22:04my jelly should be the perfect consistency.
0:22:07 > 0:22:08I've always adored jelly.
0:22:10 > 0:22:13I was always the first to get to it at kids' parties.
0:22:17 > 0:22:19I like my jelly wobbly.
0:22:21 > 0:22:25So put the spoon in, it'll only just stay on the spoon.
0:22:30 > 0:22:31It's instantly refreshing.
0:22:33 > 0:22:35It's so bright tasting,
0:22:35 > 0:22:39and on the back, you can just get this very mild sweet spice.
0:22:42 > 0:22:45It's far too good for kids.
0:22:50 > 0:22:55The trick here is to leave the cardamom spices in the warm juice
0:22:55 > 0:22:57long enough to flavour the jelly.
0:22:57 > 0:23:00Serve this after a fabulous fiery curry
0:23:00 > 0:23:03and there'll be childish grins all round.
0:23:19 > 0:23:22As tempting as it is to buy the ready-made spice mixes,
0:23:22 > 0:23:25I like to buy my spices separately.
0:23:25 > 0:23:28That way I can control the heat whether I'm in the mood
0:23:28 > 0:23:31for a really searing supper
0:23:31 > 0:23:33or something a bit more mellow.
0:23:33 > 0:23:38When I was younger, I used to think that curries were all about heat.
0:23:38 > 0:23:41It didn't occur to me there was another side to them.
0:23:41 > 0:23:44The side of...fragrance and aroma.
0:23:44 > 0:23:48For Friday's supper, I'm going to explore some of the gentler,
0:23:48 > 0:23:51sweeter spices to make a delicious, warming korma.
0:23:53 > 0:23:57The classic start to a korma is a base of aromatics,
0:23:57 > 0:24:01so a couple of onions, grated ginger, and garlic.
0:24:01 > 0:24:04Garlic isn't really about heat.
0:24:05 > 0:24:09It can appear hot, but if you leave it, in thin slices,
0:24:09 > 0:24:13and cook it quite slowly...
0:24:13 > 0:24:15then you get something altogether softer and more gentle.
0:24:18 > 0:24:22Now to that I can add pretty much any spice I fancy.
0:24:23 > 0:24:25I'm using some cardamom pods in here.
0:24:25 > 0:24:30Slip the little black seeds out of the green pods.
0:24:31 > 0:24:33Now just give this a bit of a bash.
0:24:43 > 0:24:45I'm going to put in some ground cumin.
0:24:45 > 0:24:49I guess a good teaspoon of it, maybe a bit more.
0:24:49 > 0:24:52Little bit of cinnamon.
0:24:52 > 0:24:56Notice I'm using the sweeter spices in this.
0:24:56 > 0:24:59Those that are more fragrant.
0:25:00 > 0:25:03Definitely some chilli, I want some heat in there.
0:25:03 > 0:25:05Depends how hot your chilli powder is.
0:25:05 > 0:25:09Then a little of this beautiful turmeric.
0:25:12 > 0:25:14But it'll stain everything in sight,
0:25:14 > 0:25:17including your fingernails.
0:25:21 > 0:25:23Bay leaves and a cinnamon stick
0:25:23 > 0:25:27will add a bit of depth to the sweet spices.
0:25:29 > 0:25:33Any of the spices in a curry need to be roasted off
0:25:33 > 0:25:37with the onions so you don't get a raw spice flavour,
0:25:37 > 0:25:40you get a mellowness from the cooked spice.
0:25:40 > 0:25:43Whilst that's all happily sizzling away,
0:25:43 > 0:25:46I'm thinking about the main ingredient.
0:25:47 > 0:25:51And I could use lamb, I could use chicken, I could use aubergines.
0:25:52 > 0:25:54But I'm going to use mushrooms.
0:25:59 > 0:26:05These mushrooms need to cook with the onions and the spices so that they soak all the flavours up.
0:26:08 > 0:26:11That just needs a little bit of time to itself.
0:26:16 > 0:26:19To complement those lovely warm spices,
0:26:19 > 0:26:22I'm making a classic Korma sauce.
0:26:23 > 0:26:27A good glug of water goes in ahead of a handful of crunchy hazelnuts.
0:26:27 > 0:26:31I love finding the odd nugget of sweetness,
0:26:31 > 0:26:33so a sprinkling of sultanas.
0:26:33 > 0:26:37Lastly, fresh spinach will add a real silkiness.
0:26:43 > 0:26:46To bring it all together, a voluptuous mix
0:26:46 > 0:26:48of creme fraiche and yoghurt.
0:26:51 > 0:26:56Sometimes you stir a curry and you get enough heat to make your eyes water. This isn't like that at all.
0:26:57 > 0:27:01What seemed like something complicated is actually a simple supper.
0:27:06 > 0:27:08This looks like it's taken me hours,
0:27:08 > 0:27:12that I've used every saucepan in the kitchen.
0:27:12 > 0:27:13But I haven't.
0:27:22 > 0:27:24There is some heat there, but not much.
0:27:25 > 0:27:30It's all about the aroma and it's very, very fragrant.
0:27:30 > 0:27:32It's delicate...
0:27:32 > 0:27:34and soft and gentle...
0:27:34 > 0:27:36and very, very delicious.
0:27:41 > 0:27:45Chuck any meat or veg into this creamy korma sauce
0:27:45 > 0:27:48to make your perfect Friday night curry.
0:27:48 > 0:27:52And if you fancy a bigger hit, just up the chilli powder.
0:28:02 > 0:28:04I've cooked a week's worth of meals
0:28:04 > 0:28:08where spices have taken centre stage in lots of different ways.
0:28:08 > 0:28:12Five truly tasty suppers that will give you the confidence
0:28:12 > 0:28:17to spice up your life in the kitchen, depending on your taste and mood.
0:28:17 > 0:28:20Next time, I'll be giving you more inspiration to transform
0:28:20 > 0:28:25your everyday suppers, with delicious ideas for your ingredients
0:28:25 > 0:28:28that may have seen better days, but are far too good to waste.
0:28:47 > 0:28:50Subtitles by Red Bee Media Ltd
0:28:50 > 0:28:53E-mail subtitling@bbc.co.uk