0:00:04 > 0:00:10I'm Nigel Slater and cooking tasty simple dishes gives me immense pleasure.
0:00:10 > 0:00:15For me, there are some ingredients that just don't get enough praise.
0:00:15 > 0:00:19They're never top of the shopping list and maybe a bit undervalued.
0:00:19 > 0:00:22There are so many ingredients that seem to get all the attention,
0:00:22 > 0:00:26but the ones that really interest me are the ones that aren't hogging the limelight.
0:00:26 > 0:00:32It's those that I want to champion and make the stars of the show.
0:00:32 > 0:00:35I'm going to show you five great ideas that put some
0:00:35 > 0:00:39unsung heroes back on the menu and back on your shopping list.
0:00:39 > 0:00:44An extraordinary plate of lovely textures and great flavours.
0:00:44 > 0:00:46Just a really great supper.
0:01:23 > 0:01:28Many of my favourite cuts of meat are not the ones that you instantly go for.
0:01:28 > 0:01:34It's actually the cheap cuts, the ones that are very often tucked at the back of the butcher's slab.
0:01:34 > 0:01:35Things like pork belly.
0:01:35 > 0:01:42To make this unloved cut of meat sing, I'm marrying it with a spicy fruity salsa.
0:01:42 > 0:01:48A cut like that with plenty of fat and masses of flavour,
0:01:48 > 0:01:51will take some pretty boisterous seasoning.
0:01:51 > 0:01:56Bash some garlic cloves with some rough sea salt into a smooth paste.
0:01:56 > 0:02:02I want this meal to be exotic, so I'm going to make a rub inspired by Eastern cooking.
0:02:02 > 0:02:05Light soy sauce is perfect.
0:02:05 > 0:02:10Add a flavourless oil, like groundnut, to make the marinade go further.
0:02:13 > 0:02:15And I think this needs some heat.
0:02:15 > 0:02:19So I'm going to use dried chilli.
0:02:19 > 0:02:23Pork and chillies are very happy together.
0:02:24 > 0:02:30Make sure your belly pork is scored so the marinade can be absorbed into the meat.
0:02:32 > 0:02:39Finally, a decent pinch of Chinese five spice, to give a lovely smoky quality.
0:02:39 > 0:02:42And this goes over the pork
0:02:42 > 0:02:45and then that goes into a really hot oven.
0:02:45 > 0:02:48It needs about an hour and don't be scared of using a high heat.
0:02:48 > 0:02:52That's the secret to great crackling.
0:02:52 > 0:02:55Belly pork has got a lot of fat, it's what makes it so succulent.
0:02:55 > 0:03:00And I like to serve it with something really sharp to cut through that fat.
0:03:00 > 0:03:06And for me, one of my favourites is a really refreshing salsa.
0:03:06 > 0:03:13Chop some spring onions into generous pieces so you get a full-on crunchy texture.
0:03:14 > 0:03:19Now to that, just going to put in a bit of fresh chilli.
0:03:19 > 0:03:21Hopefully, I'll get a mouthful of
0:03:21 > 0:03:29very luscious roasted meat and fat and then every now and again, a little spike of chilli
0:03:29 > 0:03:31and fresh salsa.
0:03:33 > 0:03:36Most salsas require some sort of fruit.
0:03:36 > 0:03:39I really love using are ripe peaches.
0:03:39 > 0:03:44There's something about soft ripe fruit
0:03:44 > 0:03:46and chillies.
0:03:46 > 0:03:51It's that double hit of something quite cooling and refreshing with
0:03:51 > 0:03:55something very hot and spicy.
0:03:55 > 0:03:57It just works.
0:04:01 > 0:04:05For sharpness, add the juice of four limes.
0:04:07 > 0:04:12Fresh coriander will help soothe the heat from the chillies.
0:04:14 > 0:04:17Pour in some fruity olive oil to bind it all together
0:04:17 > 0:04:21and chill in the fridge till the pork is ready.
0:04:27 > 0:04:33Let the meat stand for ten minutes so it can relax before carving.
0:04:36 > 0:04:38Sizzling, mahogany brown,
0:04:38 > 0:04:41smells slightly spicy.
0:04:42 > 0:04:44That is one juicy piece of meat.
0:05:02 > 0:05:08It's very mildly spiced, and this extraordinary succulence and juicy quality.
0:05:08 > 0:05:12And then of course the zap from the salsa
0:05:12 > 0:05:16and it all comes together in the mouth, it's really quite exciting.
0:05:16 > 0:05:20Just can't believe that this cut isn't more widely used.
0:05:20 > 0:05:23It's so succulent and it's so delicious.
0:05:25 > 0:05:27And it's sensational with this spicy salsa.
0:05:30 > 0:05:33Belly pork packs more flavour than the fashionable cuts,
0:05:33 > 0:05:38and the zesty salsa makes a really fresh accompaniment.
0:05:48 > 0:05:51I think chard is probably one of my favourite vegetables of all.
0:05:51 > 0:05:56It's just amazing, it's just such a pity that more people don't appreciate this veg.
0:05:56 > 0:05:58It's so beautiful,
0:05:58 > 0:06:04it's got great flavour, it's really quite versatile and it grows like topsy.
0:06:04 > 0:06:08I really want more people to get to love it.
0:06:11 > 0:06:15This chard is the main event in a warming dish of green lentils.
0:06:19 > 0:06:24I'm never sure whether to call this a soup or a stew, it's kind of in between the two.
0:06:27 > 0:06:30Begin by frying some garlic and onions in olive oil.
0:06:30 > 0:06:36Add some chopped parsley and a few sprigs of fresh thyme.
0:06:36 > 0:06:42There's always something in the larder that I kind of overlook.
0:06:42 > 0:06:45There's things that end up being at the back of the cupboard.
0:06:45 > 0:06:48And so often it's things like lentils and beans.
0:06:48 > 0:06:53I love cooking with them, but I can't always be bothered to soak beans.
0:06:53 > 0:06:58I'm not that organised, but lentils require absolutely no soaking. So I can put those in.
0:06:58 > 0:07:02Now add some liquid, it could be just a bit of water.
0:07:02 > 0:07:06But if you have some vegetable or chicken stock then even better.
0:07:08 > 0:07:12I've got a base of flavour, with onions and lentils.
0:07:12 > 0:07:16But I want more than that, I want to give it some real depth.
0:07:16 > 0:07:20Sometimes I use bacon for that.
0:07:20 > 0:07:26But I know, somewhere at the back of the fridge there's always a bit of parmesan and I just pop it in
0:07:26 > 0:07:31and it'll end up having a real depth of flavour.
0:07:31 > 0:07:33Season with a generous grind of pepper, cover
0:07:36 > 0:07:40and leave to snooze for twenty minutes.
0:07:40 > 0:07:42It's smelling so good.
0:07:42 > 0:07:45But I think the whole thing needs brightening up a bit.
0:07:45 > 0:07:50Lemon juice and a good pinch of salt gives it a real kick.
0:07:50 > 0:07:54Always salt lentils towards the end of the cooking time.
0:07:54 > 0:07:59If you salt them at the beginning, they sometimes go really hard.
0:07:59 > 0:08:05While the lentils rest, steam your bright lights of chard in a small amount of water.
0:08:05 > 0:08:07It only takes a couple of minutes.
0:08:13 > 0:08:16These stalks are quite tender, but they've still got crunch to them.
0:08:16 > 0:08:21The leaves are really soft and silky, like the very best spinach.
0:08:21 > 0:08:24Now I'd be very happy to tuck into that as it is.
0:08:24 > 0:08:26I kind of want something else with it.
0:08:26 > 0:08:33Just like the idea of a very sharp cheese melting softly into it.
0:08:33 > 0:08:35Little bit of goat's cheese.
0:08:42 > 0:08:47It's one of those meals that I need a knife, a fork and a spoon for.
0:08:49 > 0:08:52And it just comes together.
0:08:52 > 0:08:56An extraordinary plate of lovely textures and great flavours.
0:08:57 > 0:09:00Just a really great supper.
0:09:00 > 0:09:03Not sure the cat'd like it though.
0:09:06 > 0:09:10At first, fresh chard and lentils might not seem the sexiest
0:09:10 > 0:09:14of ingredients, but believe me, this dish really sings.
0:09:14 > 0:09:18So on your next larder raid, don't forget about them.
0:09:29 > 0:09:33Sometimes we just grow a few things on the window ledge.
0:09:33 > 0:09:36Or maybe in a pot outside the back door.
0:09:36 > 0:09:42But sometimes we find ourselves with enough space to grow almost all our own food.
0:09:42 > 0:09:45Ian and Kathy Shand moved to their Derbyshire home
0:09:45 > 0:09:50eight years ago for one obvious reason.
0:09:50 > 0:09:52Oh, you've got a lovely space here.
0:09:52 > 0:09:58This garden is simply a celebration of home grown gems.
0:09:58 > 0:10:00Damsons! What do you do with them?
0:10:00 > 0:10:06Well, we make chutney, but more interestingly, we make damson gin.
0:10:06 > 0:10:10My favourite drink in the entire world is damson gin.
0:10:10 > 0:10:12Oh, right, well, we have got some.
0:10:12 > 0:10:15- Yes. - It wasn't a hint, it wasn't a hint!
0:10:15 > 0:10:19The veg patch is as glorious as any ornamental flowerbed.
0:10:19 > 0:10:24I've never actually met anybody who grows such a variety.
0:10:24 > 0:10:27How gorgeous is that?
0:10:27 > 0:10:35People say all veg gardens are boring and they're utilitarian but I like everything the way it looks.
0:10:35 > 0:10:37- You've come at the right time of year, of course.- Yes.
0:10:37 > 0:10:39- Well, I don't know.- It doesn't look like this in January.
0:10:39 > 0:10:44I know, but I'm looking at kale, I'm looking at lettuce and celeriac.
0:10:44 > 0:10:48And celery and carrots and beetroot, and sweetcorn and more strawberries.
0:10:48 > 0:10:50You must be self sufficient.
0:10:50 > 0:10:53Do you ever buy any veg from the supermarket?
0:10:53 > 0:10:56Well, I haven't mastered bananas yet.
0:10:56 > 0:11:00- Or oranges.- Or lemons. - Oh, what are you messing around at?
0:11:00 > 0:11:04Yes, I know. There is something going wrong somewhere.
0:11:04 > 0:11:07As well as the bounty of veg, there's also a wealth of fruit,
0:11:07 > 0:11:09including some I've never seen before.
0:11:09 > 0:11:13- This is a Japanese wineberry. - Oh, this is a wineberry.
0:11:13 > 0:11:16We bought it as a climber, we didn't buy it for the fruit.
0:11:16 > 0:11:20- It's like a cross between raspberries and redcurrants.- Yeah.
0:11:20 > 0:11:23It's like a little summer pudding.
0:11:23 > 0:11:25I want this plant!
0:11:25 > 0:11:29This selection of splendid fruits has inspired me to conjure up
0:11:29 > 0:11:32a simple dish, which we tend only to cook once a year.
0:11:32 > 0:11:39Pancakes mixed with some home grown heroes from this wonderful garden.
0:11:39 > 0:11:44This is a little bit of ricotta cheese which I cook with quite a lot actually because it's quite light.
0:11:46 > 0:11:50And it's nice that you can use it in a savoury sense or for sweets.
0:11:50 > 0:11:57Mix together sugar, three egg yolks, flour and orange zest.
0:11:57 > 0:11:59Stir into a batter.
0:12:01 > 0:12:06Then whisk the egg whites until light as a feather and silky.
0:12:06 > 0:12:09That was under your chicken a few minutes ago.
0:12:09 > 0:12:13I'm going to fold that into the cheese and sugar mixture.
0:12:17 > 0:12:20- You mentioned your damson gin. - Oh, yes.
0:12:20 > 0:12:23You haven't got just a little bit of it, have you, just a drop?
0:12:23 > 0:12:26- Shall I bring the bottle? - Yes. Would you mind?
0:12:28 > 0:12:32- Wonderful. I think I'll play with that. - It's vintage.- Damson gin, 2004.
0:12:32 > 0:12:35- Oh, yeah.- You've been making this for a while, haven't you?
0:12:35 > 0:12:40A dash of this garden's finest vintage will help marry the fruits together.
0:12:40 > 0:12:47Take care not to turn your pancakes too often, they fall apart if you flip them too soon.
0:12:54 > 0:12:56Absolutely wonderful.
0:13:00 > 0:13:02- Oh, wow. - Any good?- Yeah!
0:13:02 > 0:13:07Oh, it's delicious. Don't need cream or anything.
0:13:07 > 0:13:12I don't think you do, no, cos the inside of it's quite creamy because of the ricotta.
0:13:12 > 0:13:14Oh, oh, it's delicious.
0:13:14 > 0:13:17- Gorgeous.- That's fantastic.
0:13:19 > 0:13:23The fruits of Ian and Kathy's labour have been eight years in the making,
0:13:23 > 0:13:26but you don't need all this space to get hooked.
0:13:26 > 0:13:30The smallest of patches or a few pots is a great way to start.
0:13:30 > 0:13:33So if you're getting the grow your own bug,
0:13:33 > 0:13:40then why not check out my exclusive recipes?
0:13:49 > 0:13:54When it comes to cooking fish, it's often easier to buy fillets or steaks.
0:13:54 > 0:13:59I know the thought of heads and fins can put people off,
0:13:59 > 0:14:02but whole fish on the bone needn't be scary.
0:14:02 > 0:14:06In fact, it's really simple to cook and tastes fantastic.
0:14:06 > 0:14:12So for tonight's supper, I'm braving the heads and tails for an unsung hero.
0:14:12 > 0:14:14Sea bass, cooked whole.
0:14:14 > 0:14:22To prove just how easy they are to cook, I'm doing them outside on a hot grill.
0:14:22 > 0:14:24If I'm going to cook them on the barbecue,
0:14:24 > 0:14:29all I do is stick some butter in there.
0:14:31 > 0:14:37And then some sort of citrus, either lemon or maybe lime.
0:14:37 > 0:14:42Sliced up a bit. I just tuck those slices into
0:14:42 > 0:14:43and on top of the fish.
0:14:43 > 0:14:48And what happens is as the parcel gets hot, then all the juice will turn to steam
0:14:48 > 0:14:53and it'll mix with the butter. A little bit of salt and the pepper,
0:14:53 > 0:14:57and that's all the seasoning you need on a fabulous fish.
0:15:00 > 0:15:03It isn't a recipe, it's more of an idea.
0:15:03 > 0:15:07Loosely wrap your sea bass in foil
0:15:07 > 0:15:11and give it a good ten minutes so the citrus steam infuses the fish.
0:15:17 > 0:15:19This smells really buttery and lemony.
0:15:21 > 0:15:24Just peel that skin away.
0:15:24 > 0:15:27You can tell he's cooked when he'll very easily slide off the bone.
0:15:35 > 0:15:38When you strip away all the unnecessary ingredients
0:15:38 > 0:15:41and you throw away all the complicated techniques,
0:15:41 > 0:15:46and you do something very, very simply, it's not frightening.
0:15:46 > 0:15:49It's just very straightforward and absolutely delicious.
0:15:53 > 0:15:57You can cook any fish like this, don't think sea bass is the only option.
0:15:57 > 0:15:59Whole mackerel is especially good.
0:16:11 > 0:16:17When I want to stir a bit of booze into my food, I often think of wine, or maybe a bit of brandy.
0:16:18 > 0:16:22But there's also other things that are just as good, if not better.
0:16:30 > 0:16:36It's not an easy job, brewing, it's definitely hard work, but it's why we brewers have such good complexions.
0:16:36 > 0:16:39We're steamed pretty much constantly whilst we're working.
0:16:39 > 0:16:43So one of the perks of the job, I guess you could say.
0:16:43 > 0:16:48After water and tea, beer is the world's most popular drink.
0:16:50 > 0:16:54English beer is kind of going through a renaissance really.
0:16:54 > 0:16:56In the last 20 years there's been microbreweries
0:16:56 > 0:17:02springing up all over the place, and the British cask ale market's really going great guns at the moment.
0:17:02 > 0:17:08Will Twomey has been brewing beer since he left school and it seems he loves his work.
0:17:11 > 0:17:15When it comes to different styles of beer, the four main ingredients
0:17:15 > 0:17:20that you'll find in any beer throughout the world is malt, hops, water and yeast.
0:17:20 > 0:17:25Depending on how the ingredients are used, you could get a huge range of beers.
0:17:25 > 0:17:28There's something strangely comforting about beer.
0:17:28 > 0:17:33Maybe it's the thought that the process has hardly changed for centuries,
0:17:33 > 0:17:37or maybe it's simply the naturalness of the ingredients.
0:17:37 > 0:17:43These are all English hops, grown locally in Kingston Bagpuize, which is South Oxfordshire.
0:17:43 > 0:17:47We'll leave them to steep for maybe five minutes and that'll just strip
0:17:47 > 0:17:50the essential oils off them and impart that flavour into the beer.
0:17:54 > 0:17:58There's well over 100 different varieties of hops available to brew with.
0:17:58 > 0:18:02Lagers, obviously, light ales, right the way through to very dark,
0:18:02 > 0:18:05very rich, very fruity beers with slightly less hop character.
0:18:05 > 0:18:09I always think that the darker beers are most suited to cooking, really,
0:18:09 > 0:18:13cos you've got a lot... I find the maltiness really kind of brings out
0:18:13 > 0:18:16the flavour in a dish, so I think you can't really go far wrong.
0:18:20 > 0:18:25Beer will make all the difference to this hearty beef stew.
0:18:28 > 0:18:31What I really like about cooking with beer
0:18:31 > 0:18:35is that as it cooks, you get whole waves of flavour.
0:18:35 > 0:18:38There's a little bit of bitterness, a bit of sweetness
0:18:38 > 0:18:42and depending on what you put it with, you get some amazing results.
0:18:44 > 0:18:49On a cool night, this is exactly the sort of food I want.
0:18:49 > 0:18:52Rich, beefy casserole,
0:18:52 > 0:18:54little bit of booze in it.
0:18:54 > 0:18:59I want thick, juicy steaks, rather than little cubes.
0:18:59 > 0:19:01Brown in some butter and season.
0:19:03 > 0:19:06Whilst that's browning, chop some onions.
0:19:09 > 0:19:15When you cook onions slowly, for a long time, they become really sweet
0:19:15 > 0:19:18which is exactly what I want when I'm cooking with beer.
0:19:18 > 0:19:24Cos beer does have a bitter edge, so this sweetness will balance it.
0:19:29 > 0:19:35When the meat has started to brown on the edges, I'm going to put it onto a plate and set it aside.
0:19:39 > 0:19:43While the meat rests, cook the onions in the meat juices.
0:19:45 > 0:19:48Add some thyme and cook gently for about 15 minutes
0:19:48 > 0:19:52until they're glossy and sticky.
0:19:53 > 0:19:59They're almost amber coloured and there's something rather honeyed and sweet about their smell.
0:19:59 > 0:20:03This dish really is all about the gravy and I want it to be luscious.
0:20:03 > 0:20:06I want it to be really thick. I'm going to add a little bit of flour.
0:20:06 > 0:20:10I know it's very unfashionable to add flour to sauces but I don't care.
0:20:11 > 0:20:15Stir in the flour and cook for a couple of minutes.
0:20:16 > 0:20:19Then you're ready for your star ingredient.
0:20:21 > 0:20:24We very rarely use beer as stock.
0:20:24 > 0:20:29As it cooks, it mellows and it sweetens slightly.
0:20:29 > 0:20:36And you end up with a sauce that's really glossy and very deeply flavoured.
0:20:36 > 0:20:41If you want a bit more seasoning, add a dollop of your favourite mustard.
0:20:43 > 0:20:46Cover and pop in to the oven for about an hour.
0:20:49 > 0:20:53This is a lovely rich casserole with a very deeply flavoured sauce,
0:20:53 > 0:20:57but I want something that's going to lift it a little bit.
0:20:57 > 0:21:01Something maybe a little bit sharp. Now I'm going to break with tradition.
0:21:03 > 0:21:07Apple sauce always ends up with pork, and I think it's such a shame.
0:21:07 > 0:21:14They work very well with onions, with beer and they work beautifully with mustard.
0:21:14 > 0:21:17Any apple you've got in the fruit bowl will do.
0:21:17 > 0:21:21Heat with a bit of water, sugar and cinnamon.
0:21:21 > 0:21:24Simmer until it's soft enough to crush with a fork.
0:21:24 > 0:21:29I don't want them to be a soft and sloppy puree,
0:21:29 > 0:21:33I want them to have a little bit of softness and a rough texture too.
0:21:36 > 0:21:40Now this beef has had a good 50 minutes.
0:21:54 > 0:21:56Well, that's nice and tender to start off.
0:22:04 > 0:22:07You know, I could have made that with stock, I could have
0:22:07 > 0:22:10made it with wine and it would have been really, really good,
0:22:10 > 0:22:13but what I've done with using the beer is I've given it
0:22:13 > 0:22:18sort of endless depth. You get a little bit of a bitterness and then some softness
0:22:18 > 0:22:23and some sweetness and it just kind of goes on and on. It's really interesting.
0:22:23 > 0:22:26That's such a good meal for a slightly windy night,
0:22:26 > 0:22:29glossy and bronze and sweet and mellow.
0:22:34 > 0:22:37Even if you aren't a beer drinker,
0:22:37 > 0:22:40it's well worth having a few bottles in the cupboard.
0:22:55 > 0:22:58I must admit I've always had a sweet tooth,
0:22:58 > 0:23:03so it's impossible to walk past an old-fashioned sweet shop
0:23:03 > 0:23:06without a pang for a childhood favourite.
0:23:06 > 0:23:09Everything brings back a little memory.
0:23:09 > 0:23:10You've got midget gems!
0:23:10 > 0:23:14Maybe it's the child in me, but ice-creams, crumbles
0:23:14 > 0:23:18and meringues are all an absolute must in my kitchen.
0:23:18 > 0:23:22And there is one treat I just could not live without.
0:23:26 > 0:23:30You know, I could kill for cake, I love the stuff.
0:23:30 > 0:23:33One of my very favourites is carrot cake.
0:23:33 > 0:23:37But why carrots? Why is it always the carrot that's the star?
0:23:37 > 0:23:40Why couldn't it be one of the other sweet root vegetables?
0:23:40 > 0:23:42I mean beetroot,
0:23:43 > 0:23:45it's got a gorgeous colour to it.
0:23:45 > 0:23:49It's just as sweet as carrots,
0:23:49 > 0:23:51and it's very cheap. Why not beetroot cake?
0:23:51 > 0:23:57So tonight, beetroot is the hero, in a beautiful, light and simple cake.
0:23:57 > 0:24:01I tend to cook by instinct, I very rarely weigh anything.
0:24:01 > 0:24:04But baking's different. You have to be accurate.
0:24:04 > 0:24:07It's one of the few times that I actually get the scales out.
0:24:10 > 0:24:14So, to be precise, 225g of self raising flour,
0:24:14 > 0:24:17a teaspoon of baking powder
0:24:17 > 0:24:21and half a teaspoon of bicarbonate of soda.
0:24:22 > 0:24:24I want a hint of spice too.
0:24:24 > 0:24:26Sweet cinnamon is perfect.
0:24:29 > 0:24:34Carefully sieve it all into a bowl so your cake mixture will rise evenly.
0:24:35 > 0:24:39Now, traditionally, you'd start a cake with butter and sugar.
0:24:39 > 0:24:42But I don't want butter in this cake,
0:24:42 > 0:24:46I'm going to use a bit of oil, a flavourless oil like sunflower.
0:24:48 > 0:24:51You need the same amount of sugar as flour.
0:24:51 > 0:24:54I'm using muscovado for a butterscotch flavour.
0:24:58 > 0:25:01What happens when you use oil with cakes,
0:25:01 > 0:25:04is they stay moist for quite a long time,
0:25:04 > 0:25:08so you can wrap them in foil and have them in the pantry for as long as you need.
0:25:08 > 0:25:13Separate three eggs. Keep the whites. You'll need them later.
0:25:13 > 0:25:15Now grab your star of the show.
0:25:15 > 0:25:21Beetroot isn't everyone's cup of tea, but trust me, it can be delicious.
0:25:21 > 0:25:25The reason that beetroot has lost out to all the other veg
0:25:25 > 0:25:32is because so many of us met it as a slightly sour, pickled vegetable,
0:25:32 > 0:25:37sitting there in really acidic malt vinegar and wrecking our salads.
0:25:37 > 0:25:42And maybe that's why so many people have taken an aversion to it.
0:25:44 > 0:25:50A selection of dried fruits and seeds will give the cake a bit of crunch and added sweetness.
0:25:50 > 0:25:54I'm using sultanas,
0:25:54 > 0:25:56pumpkin seeds,
0:25:56 > 0:26:00linseed and sunflower seeds.
0:26:00 > 0:26:04I'm going to put a bit of lemon juice in there, to sharpen the whole thing up.
0:26:07 > 0:26:12I'm going to add all of the dry ingredients, so the flour, the fruit and the seeds.
0:26:15 > 0:26:19And then the beetroot.
0:26:21 > 0:26:26Now that would make a good rich fruit cake, but I want it to be lighter.
0:26:26 > 0:26:30So I'm going to whip up the egg whites and fold them in.
0:26:39 > 0:26:45Pour every last bit into a loaf tin and bake for about an hour.
0:26:45 > 0:26:49To dress up my cake, I'm going to make a simple icing.
0:26:49 > 0:26:53I prefer to use unrefined icing sugar.
0:26:53 > 0:26:56It gives a lovely fudgey flavour.
0:26:56 > 0:27:02Pour in the juice of a lemon and then for a touch of nostalgia, a splash of rosewater.
0:27:02 > 0:27:07What it might remind you of is Turkish delight,
0:27:07 > 0:27:10because rosewater's used in flavouring Turkish delight.
0:27:13 > 0:27:17Check your cake. It's ready if nothing sticks to the skewer.
0:27:24 > 0:27:28When it's cool, pour over the icing,
0:27:28 > 0:27:31and sprinkle with some poppy seeds.
0:27:43 > 0:27:47It's very butterscotchy and sugary, and then somewhere there is
0:27:47 > 0:27:50this lovely earthiness, which must be the beetroot.
0:27:50 > 0:27:54I'm very pleased with that. I'm really pleased that that's worked.
0:27:55 > 0:27:58Who says beetroot should live in a jar?
0:27:58 > 0:28:02This cake is an absolute delight and will stay fresh for days.
0:28:04 > 0:28:09I've given you five tasty, simple suppers
0:28:09 > 0:28:12that have put forgotten gems back in the limelight.
0:28:12 > 0:28:18Next time, I'll be sharing more supper secrets with some saints and sinners.
0:28:21 > 0:28:22Food to make you feel good.
0:28:25 > 0:28:27And food that's very, very naughty.
0:28:29 > 0:28:33You could keep these for a few days in a tin,
0:28:33 > 0:28:35but I'm not going to.
0:28:35 > 0:28:39Subtitles by Red Bee Media Ltd
0:28:39 > 0:28:43E-mail subtitling@bbc.co.uk