0:00:04 > 0:00:06I'm Nigel Slater.
0:00:06 > 0:00:09For me, life is all about keeping things simple.
0:00:09 > 0:00:14In the garden, in the home, and especially in the kitchen.
0:00:16 > 0:00:19When I look at my diary, I know some days of the week
0:00:19 > 0:00:22are going to be hectic and I won't have the time or the energy
0:00:22 > 0:00:25to cook a different meal every night.
0:00:25 > 0:00:28As much as I love cooking, it's also great to come home
0:00:28 > 0:00:30to find something ready-made,
0:00:30 > 0:00:34and very often, that's something in the fridge from yesterday.
0:00:34 > 0:00:38With a bit of forward planning, and by making that little bit extra,
0:00:38 > 0:00:41I can create meals that spread across the week.
0:00:41 > 0:00:43It means I don't have to start from scratch
0:00:43 > 0:00:46and I can have something delicious very quickly.
0:00:48 > 0:00:51I'm going to show you five delicious recipes
0:00:51 > 0:00:56that are so versatile, they can be adapted throughout the week.
0:00:56 > 0:00:59It's the same dish, but it's a completely different dish.
0:00:59 > 0:01:00It's delicious.
0:01:32 > 0:01:34One of the dishes that I tend to cook...
0:01:34 > 0:01:38when I want to make something last several days
0:01:38 > 0:01:39is a big vegetable stew.
0:01:39 > 0:01:44This rustic chunky stew is perfect for my Monday supper,
0:01:44 > 0:01:48but the trick is making enough to feed you later in the week.
0:01:50 > 0:01:54I could just get all the vegetables out of the veg rack,
0:01:54 > 0:01:56heat up some olive oil and bung them in.
0:01:56 > 0:01:59What I much prefer to do
0:01:59 > 0:02:02is to cook the vegetables individually.
0:02:02 > 0:02:05That way, I don't end up with an anonymous stew.
0:02:05 > 0:02:09The result is something much, much more special.
0:02:11 > 0:02:16To begin, I'm lightly softening some aubergines and courgettes.
0:02:17 > 0:02:21As they sizzle, move on to the firmer vegetables.
0:02:21 > 0:02:24This is the sort of food that makes me feel good
0:02:24 > 0:02:26and feel well just by looking at it.
0:02:26 > 0:02:31Those vibrant colours, that slight crunchiness,
0:02:31 > 0:02:33it just makes you feel good.
0:02:34 > 0:02:36Remove the courgettes and aubergines,
0:02:36 > 0:02:38once they've had a couple of minutes.
0:02:38 > 0:02:41They'll go back in later to cook through.
0:02:41 > 0:02:44So it's an hour or so's cooking today, but then tomorrow,
0:02:44 > 0:02:49and maybe the next day, it's 20 minutes, if that.
0:02:50 > 0:02:54With all our colourful vegetables softened,
0:02:54 > 0:02:57we can now concentrate on the backbone of our stew.
0:02:57 > 0:03:01Start with sliced onions and garlic.
0:03:01 > 0:03:04Then use a robust herb, like thyme.
0:03:04 > 0:03:08I'm going to put the whole sprigs of thyme in, stem and all,
0:03:08 > 0:03:11and I can fish them out later, and that way,
0:03:11 > 0:03:13you get lots more flavour.
0:03:13 > 0:03:15Now I'm going to put some tomatoes in.
0:03:15 > 0:03:18I want something that's going to turn this whole thing
0:03:18 > 0:03:22into a big stew, it's going to bring the ingredients together.
0:03:22 > 0:03:24And tomatoes are perfect for that,
0:03:24 > 0:03:28because they squidge down into a sort of sauce.
0:03:29 > 0:03:31It's so easy to think of vegetables
0:03:31 > 0:03:34as just something on the side of the plate,
0:03:34 > 0:03:36and I don't, I think of them, very often,
0:03:36 > 0:03:39as the heart and soul of the meal, the stars of it.
0:03:41 > 0:03:44So I love it when they get elevated to being...
0:03:44 > 0:03:46something really very important.
0:03:48 > 0:03:53Now reintroduce the stars of this dish. First in are the peppers.
0:03:56 > 0:03:59Pour in a jar of passata
0:03:59 > 0:04:02and a bit of seasoning,
0:04:02 > 0:04:04cover and simmer.
0:04:05 > 0:04:09So the peppers have had about 15 minutes or so
0:04:09 > 0:04:11and they've started to soften.
0:04:11 > 0:04:14I'm going to put in the aubergines.
0:04:15 > 0:04:20I think it's also time to add a couple of bay leaves.
0:04:24 > 0:04:26Finally, add the courgettes
0:04:26 > 0:04:29and simmer for a little longer. But not too long.
0:04:29 > 0:04:32You don't want to undo all of your hard work
0:04:32 > 0:04:35by muddling the flavours together at the last minute.
0:04:42 > 0:04:44So this has had...
0:04:44 > 0:04:48a good 25 minutes, in which time, the vegetables have softened,
0:04:48 > 0:04:51but have kept their individual character.
0:04:53 > 0:04:56I'm after one last herb, basil.
0:04:56 > 0:05:00It works beautifully with a rich, tomato-based stew like this.
0:05:00 > 0:05:02You know, this is big family cooking.
0:05:02 > 0:05:06It's a plate of huge flavours,
0:05:06 > 0:05:09but it's lovely and juicy too,
0:05:09 > 0:05:10and surprisingly rich,
0:05:10 > 0:05:13considering the only thing in there is vegetables.
0:05:14 > 0:05:18But they haven't all mushed into one big stew.
0:05:18 > 0:05:22You can see the individual characteristics of each vegetable,
0:05:22 > 0:05:24you know exactly what it is, and that's lovely.
0:05:24 > 0:05:26I'd eat that just as it is,
0:05:26 > 0:05:29with a big wodge of bread to scoop up that sauce.
0:05:31 > 0:05:34What I don't eat today will go in the fridge,
0:05:34 > 0:05:38and later, I'll make it into another delicious feast.
0:05:51 > 0:05:53However organised we are in the kitchen,
0:05:53 > 0:05:56in the garden, nature is definitely in charge.
0:05:56 > 0:05:59But I quite like it that way.
0:05:59 > 0:06:01Thank goodness it's rained.
0:06:01 > 0:06:03The soil's been really parched
0:06:03 > 0:06:06and I was beginning to wonder whether all the love and care
0:06:06 > 0:06:09that I'd put into this garden was going to come to nothing.
0:06:09 > 0:06:12We've had this heavenly rain, and it was gentle too,
0:06:12 > 0:06:15and it's got right into the soil and right into the plants.
0:06:15 > 0:06:16So we're all happy.
0:06:20 > 0:06:22There'll be a point in the week
0:06:22 > 0:06:26when I know that I've got a little bit of extra time to cook,
0:06:26 > 0:06:29a time when I can make something, not just for that day,
0:06:29 > 0:06:31but for the next couple of days as well.
0:06:31 > 0:06:35I cooked a whole load of chicken breasts, so that I've got
0:06:35 > 0:06:39the main bit of the next couple of days' meals already done.
0:06:39 > 0:06:42I just need to add something exciting to them.
0:06:42 > 0:06:45This chicken is going to be the heart of a warm rice salad,
0:06:45 > 0:06:49mixed with Middle-Eastern flavours.
0:06:49 > 0:06:53Two of the ingredients that I really love together are chicken and rice,
0:06:53 > 0:06:54and particularly brown rice.
0:06:57 > 0:07:01I always wash and drain the rice at least three times under cold water.
0:07:01 > 0:07:05It's a bit excessive, but it keeps the grains separate as they cook.
0:07:06 > 0:07:11Into the rice, I'm going to put some of my favourite spices,
0:07:11 > 0:07:14partly because I like the flavour of them,
0:07:14 > 0:07:18partly because I want to create that wonderful smell in the kitchen
0:07:18 > 0:07:21of simmering brown rice and spices.
0:07:22 > 0:07:24Dig deep into your larder.
0:07:24 > 0:07:27Cinnamon sticks, cloves, and some cracked cardamom
0:07:27 > 0:07:31will give you a real depth of flavour.
0:07:31 > 0:07:33Also add a clove of garlic.
0:07:33 > 0:07:39Keep them all whole, so you can remove them from the rice later.
0:07:39 > 0:07:43I'm just going to cover that with water, just a centimetre, maybe two,
0:07:43 > 0:07:45just above the top of the rice.
0:07:45 > 0:07:47Once the rice starts to bubble,
0:07:47 > 0:07:53turn the heat down to a putter and cover with a tight-fitting lid.
0:07:53 > 0:07:56Don't meddle or fiddle with it.
0:07:56 > 0:07:58I've got two great ingredients here.
0:07:58 > 0:08:02I'll have cooked rice and roast chicken.
0:08:02 > 0:08:05But that's a bit bland, a bit ordinary.
0:08:05 > 0:08:08And now it's up to me to do whatever I like in the way of flavouring.
0:08:10 > 0:08:13I'm taking my inspiration from the Middle East.
0:08:13 > 0:08:18Golden sultanas and pistachios will give me sweetness and crunch.
0:08:23 > 0:08:26Dried apricots add a sharp bite.
0:08:27 > 0:08:30I want something bright tasting in there, and fresh.
0:08:30 > 0:08:34If I'd got fresh peaches, they would be wonderful in there,
0:08:34 > 0:08:38but I'm going to use some cherries, only because I've got them.
0:08:38 > 0:08:42All these exotic fruits and nuts work beautifully together
0:08:42 > 0:08:46to transform plain chicken and rice into something truly spectacular.
0:08:48 > 0:08:50And I do want something a little bit green in here.
0:08:50 > 0:08:52I'm going to use dill.
0:08:52 > 0:08:56It's an underused herb, and it works beautifully with chicken.
0:08:56 > 0:08:59Everyone thinks it's the fish herb
0:08:59 > 0:09:02but, for me, it works with so many other things.
0:09:06 > 0:09:09Some parsley will also help balance the sweetness of the fruit.
0:09:12 > 0:09:16All the time I'm chopping this, I'm listening to the rice.
0:09:16 > 0:09:19I'm listening for the water bubbling.
0:09:19 > 0:09:21Once I can't hear it, it's well on its way to being cooked.
0:09:21 > 0:09:23If I lift the lid,
0:09:23 > 0:09:27there should be lots of holes in the rice.
0:09:32 > 0:09:35And that smell's amazing, it's mildly spiced.
0:09:36 > 0:09:41Take out the spices and gently mix everything with the rice.
0:09:41 > 0:09:45The warmth of the grains will draw out the delicate flavours
0:09:45 > 0:09:47of the dried and fresh fruits.
0:09:48 > 0:09:50This dish can be on the dry side,
0:09:50 > 0:09:54so I'm going to add a simple yoghurt dressing.
0:09:54 > 0:09:57Put in some mint, with a pinch of cinnamon.
0:09:57 > 0:10:00This will work really well with all the Middle-Eastern flavours.
0:10:03 > 0:10:07Just a little bit of the yoghurt and mint on the side
0:10:07 > 0:10:11and, as you eat, mix the yoghurt through the rice and the chicken
0:10:11 > 0:10:14and you have a really exciting supper.
0:10:20 > 0:10:23There's so many good things going on in here.
0:10:23 > 0:10:26There's the crunchy nuts, then this roasted chicken,
0:10:26 > 0:10:29then the sharpness of the cherries and the dried fruits,
0:10:29 > 0:10:31and at the bottom of it,
0:10:31 > 0:10:35there's all this background of a lovely soothing, comforting rice.
0:10:37 > 0:10:40This really is a gorgeous mixture of ingredients,
0:10:40 > 0:10:42far more exciting than nibbling on
0:10:42 > 0:10:44a plain leftover chicken breast
0:10:44 > 0:10:45with a few lettuce leaves.
0:10:56 > 0:10:59Even in the hustle and bustle of the big city,
0:10:59 > 0:11:01with food shops on every corner,
0:11:01 > 0:11:05an increasing number of people are desperate to grow their own,
0:11:05 > 0:11:09some in the most unlikely of places.
0:11:09 > 0:11:14Moored in the shadow of Tower Bridge is a flotilla of houseboats.
0:11:14 > 0:11:16Melissa and James bought theirs two years ago
0:11:16 > 0:11:19and joined an eclectic and tight-knit group.
0:11:19 > 0:11:24It's just really nice to have so many friends around you all the time.
0:11:24 > 0:11:27You'd have to be friends with everybody. It's a close community.
0:11:27 > 0:11:32Yeah, I mean, people are walking over each other's boats,
0:11:32 > 0:11:35- but at the same time, it's great for gossip too.- Yes.
0:11:35 > 0:11:39You would get to know everybody well here, wouldn't you, really?
0:11:39 > 0:11:42The barge owners have a collective plan
0:11:42 > 0:11:44to be as self-sufficient as possible
0:11:44 > 0:11:48and it's amazing what they're growing in pots and containers.
0:11:48 > 0:11:52I just cannot believe you've got a plum tree on a boat!
0:11:52 > 0:11:53You've got medlars.
0:11:53 > 0:11:57- Or are they quinces? - Yeah, they're medlars.- Ah.
0:11:57 > 0:12:00Melissa's pride and joy is a tomatillo plant.
0:12:00 > 0:12:03They're like a little green or orangey tomato.
0:12:03 > 0:12:05But it's not really a tomato inside.
0:12:05 > 0:12:08The seeds are different and they're in these papery husks.
0:12:08 > 0:12:11I've had them chopped up, but I've never seen them growing.
0:12:11 > 0:12:14This twist on the tomato
0:12:14 > 0:12:17would go perfectly with a freshly picked salad,
0:12:17 > 0:12:19and what's so fantastic about living here
0:12:19 > 0:12:23is that everyone shares their home-grown spoils.
0:12:23 > 0:12:25You can just help yourself.
0:12:25 > 0:12:29I'm just spotting all these little flowers
0:12:29 > 0:12:31that I suspect are all edible.
0:12:31 > 0:12:33I think we should pop them in our little salad.
0:12:35 > 0:12:37Is that the marjoram there?
0:12:37 > 0:12:40Would she mind if we took some tips from her broad beans?
0:12:40 > 0:12:42And she's got some peas.
0:12:42 > 0:12:44Little marigolds.
0:12:44 > 0:12:47The variety and freshness of the leaves and herbs
0:12:47 > 0:12:49will make a really intense salad,
0:12:49 > 0:12:53especially with the tomatillo taking centre stage.
0:12:53 > 0:12:55I want to try one of these.
0:12:58 > 0:12:59Oh, that's good, isn't it?
0:12:59 > 0:13:01They're totally different inside than tomatoes.
0:13:01 > 0:13:06I don't need to put anything in the way of acidity in the dressing.
0:13:06 > 0:13:09I don't need lemon, I don't need vinegar,
0:13:09 > 0:13:11cos I think it'll come from these.
0:13:11 > 0:13:14We can be so predictable with our salad -
0:13:14 > 0:13:17pop a bag and chuck the leaves in a bowl.
0:13:17 > 0:13:20But here, there is so much more choice and so many flavours.
0:13:20 > 0:13:23It's about what you've picked
0:13:23 > 0:13:26and what you've got, and you just let it do its own thing.
0:13:26 > 0:13:32Tell me, I'm seeing this probably at the most perfect possible time.
0:13:32 > 0:13:35- What's the winter like?- You live on a boat, you count the winters.
0:13:35 > 0:13:38The first winter exposes where the insulation is weakest.
0:13:38 > 0:13:40But the people with finished boats,
0:13:40 > 0:13:43they're lovely inside, nice and toasty warm.
0:13:45 > 0:13:47Shall we just tuck in?
0:13:47 > 0:13:49Yeah, my favourite part.
0:13:51 > 0:13:54- Mm.- Mm. There's so many things going on, isn't there?
0:13:54 > 0:13:56- Mm.- Oh, and you crunch the tomatillos
0:13:56 > 0:13:59and it's like they've brought their own vinaigrette.
0:13:59 > 0:14:02You have to think about it as you're chewing it,
0:14:02 > 0:14:03there's so much going on there.
0:14:03 > 0:14:09Thank you so much for letting me raid your larder.
0:14:09 > 0:14:11Absolutely, it's been our pleasure.
0:14:11 > 0:14:15If Melissa and James can grow their own here, then you can anywhere.
0:14:16 > 0:14:19So if you've got the grow-your-own bug,
0:14:19 > 0:14:23or you just fancy having a go, then check out my recipes
0:14:23 > 0:14:25and hints at...
0:14:36 > 0:14:41You know, I do love cooking, but I also love the idea of coming home...
0:14:41 > 0:14:43knowing that my supper is already made
0:14:43 > 0:14:45and waiting for me in the fridge.
0:14:46 > 0:14:49That vegetable stew I cooked on Monday night
0:14:49 > 0:14:52is going to become a slightly different treat.
0:14:52 > 0:14:57This supper is real comfort food, and quick to make.
0:14:57 > 0:15:01There's a lovely pudding called a cobbler.
0:15:01 > 0:15:02It's an American pudding,
0:15:02 > 0:15:05where you've got a thick layer of juicy fruit,
0:15:05 > 0:15:08topped with what is effectively a scone mixture.
0:15:10 > 0:15:13And I think you can make a savoury version of that.
0:15:14 > 0:15:19Start with self-raising flour, half its weight in butter,
0:15:19 > 0:15:21an egg and a wee bit of milk.
0:15:24 > 0:15:27And I want this to have a really savoury element.
0:15:27 > 0:15:29I don't want it to be scones.
0:15:29 > 0:15:33So I'm going to add some Parmesan cheese to it.
0:15:33 > 0:15:35I'm using a really strong cheese
0:15:35 > 0:15:37because I don't want to add too much.
0:15:37 > 0:15:40If I used a mild cheese, like a Cheddar,
0:15:40 > 0:15:43I'd have to add quite a bit before I got that cheese flavour
0:15:43 > 0:15:45and that would alter the texture.
0:15:49 > 0:15:50Add some thyme.
0:15:50 > 0:15:55Then to help the cobble stand tall, I'm going to make the mix lighter,
0:15:55 > 0:15:58by adding a small tub of plain yoghurt.
0:15:59 > 0:16:02I might need to add a bit of milk to that.
0:16:05 > 0:16:09What I'm after is just a soft dough,
0:16:09 > 0:16:12and there's no rolling, there's no fiddling around.
0:16:12 > 0:16:15I just need to pat it gently into shape.
0:16:15 > 0:16:19So then just cut out little rounds.
0:16:20 > 0:16:25My plan is to turn the vegetable stew, which was light,
0:16:25 > 0:16:28into something a little bit more substantial.
0:16:28 > 0:16:33Cos what I'm really after is a sort of pastry dough, without the hassle.
0:16:35 > 0:16:37By now, Monday night's supper
0:16:37 > 0:16:40should be sizzling and ready to be reinvented.
0:16:40 > 0:16:43And then, I'm just going to drop my little scones on.
0:16:45 > 0:16:49They're like cobbles, and that's where the word cobbler comes from.
0:16:54 > 0:16:56Because I want a good bite of cheese,
0:16:56 > 0:16:59I'm going to grate in a little more Parmesan.
0:17:01 > 0:17:03Ten minutes should be enough to get the crust golden brown.
0:17:21 > 0:17:24This is proper filling fare.
0:17:26 > 0:17:28Oh, and I've got just what I wanted,
0:17:28 > 0:17:34which is a nice crisp, cheese-freckled crust
0:17:34 > 0:17:39and then a lovely, light, almost like a scone mixture in the middle,
0:17:39 > 0:17:41and then that gooey bit that's soaked up all the tomato sauce.
0:17:45 > 0:17:47The flavours have changed.
0:17:47 > 0:17:51It's richer, it's deeper, it's almost smoky,
0:17:51 > 0:17:53which is from its time in the oven.
0:17:53 > 0:17:56It's the same dish, but it's a completely different dish.
0:17:58 > 0:18:02A small amount of effort really can make all the difference.
0:18:17 > 0:18:21Making something today that I'm probably going to eat tomorrow
0:18:21 > 0:18:23extends beyond the kitchen.
0:18:25 > 0:18:28It goes as far as the things that I cook outdoors on my...
0:18:28 > 0:18:32on my little barbecue, in a corner of the garden.
0:18:32 > 0:18:36Outdoor cooking provides completely different flavours
0:18:36 > 0:18:39from kitchen cooking, so I like to make the most of it.
0:18:39 > 0:18:41If I've got the barbecue lit,
0:18:41 > 0:18:44I'll make a quick supper
0:18:44 > 0:18:46for today...
0:18:46 > 0:18:49but then I'll always stick something extra on for tomorrow,
0:18:49 > 0:18:53and I love doing it with just sticks of wood
0:18:53 > 0:18:58that I've soaked in water for about an hour, if I remember.
0:18:58 > 0:19:01It just stops them burning.
0:19:01 > 0:19:03If I can, I find a flat skewer,
0:19:03 > 0:19:08cos the round ones, when you go to turn them on the grill,
0:19:08 > 0:19:12the meat just swivels round, whereas with a flat skewer, it stays put.
0:19:12 > 0:19:14If I pop those in there...
0:19:16 > 0:19:20..then just a bit of olive oil for them to sit in.
0:19:21 > 0:19:24Lamb and garlic are barbecue soul mates.
0:19:24 > 0:19:28I'm also going to add a few pungent peppercorns.
0:19:28 > 0:19:29I leave them whole because
0:19:29 > 0:19:33I don't want a really peppery flavour to this, I just want...
0:19:33 > 0:19:36a mild aroma of it. I need something else,
0:19:36 > 0:19:40something that is going to work with the lamb.
0:19:40 > 0:19:42A few herbs, maybe.
0:19:43 > 0:19:47Some oregano, it's fantastic with lamb,
0:19:47 > 0:19:50and then a couple of bay leaves.
0:19:52 > 0:19:55I just break them a little bit...
0:19:55 > 0:19:58and that's when you get the smell of their oil.
0:19:58 > 0:20:03And then I just turn the meat, just so that everything gets covered
0:20:03 > 0:20:05in oil and garlic,
0:20:05 > 0:20:09and everything gets a fair crack of the herbs as well.
0:20:10 > 0:20:12Pop these down here.
0:20:13 > 0:20:15Instantly, it smells like holiday.
0:20:15 > 0:20:19It smells like I've gone on holiday, I'm somewhere really wonderful.
0:20:23 > 0:20:26So the real point, for me,
0:20:26 > 0:20:30of cooking on an open grill is simply the flavour of the smoke.
0:20:30 > 0:20:32It really gets into the food,
0:20:32 > 0:20:34and that's why it's so nice to do a bit extra,
0:20:34 > 0:20:39so that you've got a lovely, smoky bit of lamb for tomorrow.
0:20:40 > 0:20:44So when the lamb is crusty on the outside,
0:20:44 > 0:20:46but inside, it's still pink,
0:20:46 > 0:20:50then whip those off the grill...
0:20:53 > 0:20:56..and all they need is a bit of lemon.
0:21:04 > 0:21:08There's a little bit of smokiness there from the grill
0:21:08 > 0:21:10and then just a back note of...
0:21:10 > 0:21:12a little bit of garlic and the herbs.
0:21:12 > 0:21:14It's very simple, it's very subtle,
0:21:14 > 0:21:18and it's really rather good.
0:21:18 > 0:21:20And that's great for now,
0:21:20 > 0:21:25but then, for tomorrow, I've got all the rest for my sandwich.
0:21:25 > 0:21:28These will go down very well in tomorrow's
0:21:28 > 0:21:31pitta bread with tomato and mayonnaise.
0:21:43 > 0:21:46If you can't grow your own, you can still pick your own.
0:21:46 > 0:21:49There's thousands of farms all over the country
0:21:49 > 0:21:51that are just asking us to turn up
0:21:51 > 0:21:55with our little punnets and go picking.
0:21:55 > 0:21:58And the great thing is, for me, that I can taste before I buy.
0:21:58 > 0:22:02As long as you present at least something at the cash checkout,
0:22:02 > 0:22:03you'll be welcome.
0:22:05 > 0:22:08Tim Gilbert has worked on this pick-your-own farm
0:22:08 > 0:22:09for over 25 years,
0:22:09 > 0:22:12in the heart of Herefordshire.
0:22:12 > 0:22:14Nobody can touch the quality at source.
0:22:14 > 0:22:18It's so fresh, and you can't buy that freshness anywhere, really.
0:22:18 > 0:22:22At every pick-your-own, strawberries are the big draw.
0:22:22 > 0:22:25And they're around a lot longer than Wimbledon fortnight.
0:22:25 > 0:22:28To pick strawberries in here is fantastic.
0:22:28 > 0:22:30They're protected from the weather,
0:22:30 > 0:22:33and we hope to pick strawberries in here until about November.
0:22:33 > 0:22:36Also, we're growing on these table tops,
0:22:36 > 0:22:39which allows us to get the strawberries off the ground,
0:22:39 > 0:22:40and makes the picking so much easier.
0:22:40 > 0:22:43When we pick strawberries,
0:22:43 > 0:22:46we pinch them off behind the fruit, so you pick them off by the stem.
0:22:46 > 0:22:48Don't touch it with your fingers.
0:22:48 > 0:22:51They'll last longer in your refrigerator
0:22:51 > 0:22:53if you pick them like this.
0:22:58 > 0:23:02These are autumn raspberries, the variety is Himbo-Top.
0:23:02 > 0:23:05Traditional raspberry taste, but a nice, firm fruit.
0:23:05 > 0:23:07They're one of my favourites.
0:23:07 > 0:23:10They're a very sort of aromatic, long-lasting flavour, these.
0:23:10 > 0:23:12Also, raspberries are one of the best freezers,
0:23:12 > 0:23:15so very little is wasted with raspberries.
0:23:17 > 0:23:19As well as the traditional red fruits,
0:23:19 > 0:23:21black fruits are also popular.
0:23:22 > 0:23:25Blueberries do crop over quite a long period,
0:23:25 > 0:23:27so they're suitable for pick your own.
0:23:27 > 0:23:31You could be picking fruit off this bush for nearly two months.
0:23:31 > 0:23:35Even old stalwarts like the blackberry are back in demand.
0:23:35 > 0:23:39This variety's called Loch Ness. It's a lovely variety to use
0:23:39 > 0:23:41because you'll notice it's thornless.
0:23:41 > 0:23:44When you're picking it, you don't get so scratched.
0:23:44 > 0:23:45Typical blackberry flavour,
0:23:45 > 0:23:49only five times bigger than the ones you'd find in the hedgerow.
0:23:49 > 0:23:51The flavour's just fantastic.
0:23:51 > 0:23:54The key is to just pick them slightly under-ripe,
0:23:54 > 0:23:56if you want to preserve them for a while,
0:23:56 > 0:23:59but the best ones off the bush are the ripest ones
0:23:59 > 0:24:01and you get the real sweet flavour.
0:24:05 > 0:24:08Not like that one, ooh!
0:24:15 > 0:24:17I've managed to come back from...
0:24:17 > 0:24:20a pick-your-own expedition with some fruit,
0:24:20 > 0:24:24and I've got blueberries and blackberries and blackcurrants.
0:24:24 > 0:24:28It's good to have back-up plans that don't waste a single berry,
0:24:28 > 0:24:31like a simple, delicious dish you can keep in the freezer.
0:24:31 > 0:24:34I like to make a sort of stewed fruit.
0:24:34 > 0:24:37It's an old-fashioned compote, really, of all the dark fruits.
0:24:37 > 0:24:42Then either have it warm over sponge cake or a steamed pudding,
0:24:42 > 0:24:43or refrigerate it.
0:24:43 > 0:24:47And then the next day, I've got the base to make...
0:24:47 > 0:24:48all sorts of things, really.
0:24:48 > 0:24:50My black fruit compote
0:24:50 > 0:24:54is going to be rippled into a luscious ice cream.
0:24:55 > 0:24:58The compote is so easy.
0:24:58 > 0:25:00A sprinkle of sugar, a splash of water,
0:25:00 > 0:25:03and simmer for 15 minutes.
0:25:04 > 0:25:06It's just fruit and sugar...
0:25:08 > 0:25:10..and yet it can be so many things.
0:25:10 > 0:25:14Today, it's the heart of an ice cream.
0:25:14 > 0:25:17But make sure it's cool before you add it to the mix.
0:25:17 > 0:25:21I'm not using an ice-cream maker for this, I don't need to.
0:25:21 > 0:25:24All I need is a whisk and a big carton of double cream,
0:25:24 > 0:25:27but take care not to over-whip it.
0:25:29 > 0:25:31I'm going to put my fruit puree in that,
0:25:31 > 0:25:34but I want some pieces of fruit as well
0:25:34 > 0:25:36and I've got some ripe apricots.
0:25:38 > 0:25:41Slice your fruit into small chunks.
0:25:41 > 0:25:43If you don't have apricots,
0:25:43 > 0:25:46peaches, nectarines, and even passion fruit work well.
0:25:46 > 0:25:49I want some sugar in there,
0:25:49 > 0:25:54but rather than adding sugar, I'm going to add in some meringue.
0:25:55 > 0:25:59And what this does is to give some texture to the ice cream,
0:25:59 > 0:26:02because you've got some nice soft ice cream,
0:26:02 > 0:26:06you've got the ripe fruit and then you get this crisp meringue.
0:26:06 > 0:26:10I need something to put this in, and I could use a cake tin
0:26:10 > 0:26:12or a freezer box.
0:26:12 > 0:26:14But I haven't got a freezer box.
0:26:14 > 0:26:17I'm going to use one of the cartons the fruit came in.
0:26:17 > 0:26:21I'm just going to line that with a bit of clingfilm.
0:26:21 > 0:26:23It'll be easier to get out, that way.
0:26:25 > 0:26:28So I'm just going to mix those three elements together -
0:26:28 > 0:26:31the cream and the apricots and the meringue.
0:26:31 > 0:26:38By now, I can add my delicious cooled mixture of black fruits.
0:26:38 > 0:26:40I don't want a great deal of the juice,
0:26:40 > 0:26:43but I do want all the fruit.
0:26:43 > 0:26:46I'm just going to put that on there, and then a gentle stir,
0:26:46 > 0:26:49so that rather than turning into a pink ice cream,
0:26:49 > 0:26:52I've got a sort of rippled effect.
0:26:56 > 0:27:00This ice cream freezes really well and lasts for ages.
0:27:00 > 0:27:05But if, like me, you can't wait, it's ready in four hours.
0:27:07 > 0:27:09I've got the ice cream there,
0:27:09 > 0:27:11but then I've got the chunks of fruit
0:27:11 > 0:27:13and I've got the berries and the meringue.
0:27:17 > 0:27:21I'm going to have a little bit of this on my ice cream as well.
0:27:29 > 0:27:31I love the textures.
0:27:32 > 0:27:34I love the soft ice cream
0:27:34 > 0:27:36and the sweet, sharp fruit
0:27:36 > 0:27:39and then these crisp little bits of meringue,
0:27:39 > 0:27:41all studded throughout it. This is bliss.
0:27:42 > 0:27:44Total bliss.
0:27:45 > 0:27:47Remember you can use any fruits that you like.
0:27:47 > 0:27:51But don't blend the ingredients too much, or you'll lose
0:27:51 > 0:27:53the chewy texture of the meringue
0:27:53 > 0:27:55and the hits of different fruits.
0:27:57 > 0:27:59I've made a week's worth of suppers,
0:27:59 > 0:28:01which, with a bit of planning,
0:28:01 > 0:28:04saves you time, without scrimping on the taste.
0:28:04 > 0:28:07By cooking a little bit extra and using some imagination,
0:28:07 > 0:28:11food you cook tonight really can taste even better tomorrow.
0:28:13 > 0:28:16Over this series, I've created dozens of delicious suppers
0:28:16 > 0:28:20with beautiful, fresh produce that are a joy to cook
0:28:20 > 0:28:22and fabulous to eat.
0:28:22 > 0:28:24It's a completely dazzling mouthful.
0:28:24 > 0:28:26It's truly, truly wonderful.
0:28:26 > 0:28:28Just remember to always keep it simple.
0:28:53 > 0:28:57Subtitles by Red Bee Media Ltd