0:00:02 > 0:00:05THEY CHATTER
0:00:05 > 0:00:06This is very delicious.
0:00:08 > 0:00:10A table is more than a piece of furniture,
0:00:10 > 0:00:13just as food is more than mere fuel.
0:00:16 > 0:00:19When I moved into my first home many years ago,
0:00:19 > 0:00:22before I did anything else, I bought a table.
0:00:22 > 0:00:26And not just to eat at, but to live around.
0:00:26 > 0:00:29- Chin-chin.- Chin-chin, everybody. - Cheers.- Thank you.
0:00:30 > 0:00:34At my table when I'm winding down at the end of a long day...
0:00:35 > 0:00:38They're ready for me and I'm ready for them.
0:00:38 > 0:00:41..celebrating friendship at weekend feasts
0:00:41 > 0:00:43or making memories with family...
0:00:44 > 0:00:47..the food I eat is vibrant and varied.
0:00:48 > 0:00:50But always relaxed.
0:00:53 > 0:00:55Old favourites...
0:00:55 > 0:00:57So far, so good.
0:00:57 > 0:00:59..and fresh discoveries.
0:00:59 > 0:01:02I need to be alone with my sandwich now.
0:01:02 > 0:01:06The comfort of the familiar combined with the exuberance of the new.
0:01:08 > 0:01:11Ah, I can hear how good this is going to be.
0:01:11 > 0:01:14The essential welcoming taste of home.
0:01:14 > 0:01:17There's no elegant way to eat them and that's in their favour.
0:01:19 > 0:01:23Whether I'm pottering about at the stove or sitting at the table,
0:01:23 > 0:01:26I want pleasure, I want flavour and I want ease.
0:01:26 > 0:01:29Life can be complicated, cooking doesn't have to be.
0:01:53 > 0:01:57I was going in for a bit of larder management recently
0:01:57 > 0:02:01and I realised that my chilli collection had got so large,
0:02:01 > 0:02:05it was about time I gave it its own shelf, the hot spot.
0:02:05 > 0:02:08I mean, I've got sauces, I've got pastes, I've got flakes,
0:02:08 > 0:02:11I mean, from all over. I mean, where, where do I start?
0:02:11 > 0:02:13Mexico, why not?
0:02:13 > 0:02:18Oh, I love this. It's a mixture of chilli, lime and salt.
0:02:18 > 0:02:22It's absolutely wonderful sprinkled over melon
0:02:22 > 0:02:24and rather lovely on avocado, too.
0:02:24 > 0:02:27Now, I think Turkey next.
0:02:27 > 0:02:29This is Urfa biber.
0:02:29 > 0:02:31It's almost black.
0:02:31 > 0:02:36it's...so rich and raisin-y and its smoky taste makes it wonderful
0:02:36 > 0:02:38with garlicky roast aubergine.
0:02:40 > 0:02:43Now, this is what I want now, still in Turkey, Aleppo pepper.
0:02:43 > 0:02:45Pul biber in Turkey, or Aleppo pepper.
0:02:45 > 0:02:48I love its distinct lemoniness
0:02:48 > 0:02:50and I need it right now for my Turkish eggs.
0:02:52 > 0:02:55You can keep your eggs Benedict,
0:02:55 > 0:02:59my first creamy mouthful of these Turkish eggs and I was utterly sold.
0:02:59 > 0:03:02The thing is, I think you have to taste it to understand it.
0:03:02 > 0:03:06That's to say, a poached egg on garlicky yoghurt
0:03:06 > 0:03:09with a chilli butter sauce on top.
0:03:09 > 0:03:14But it is not only a revelation, but a complete sensation.
0:03:14 > 0:03:15That's Greek yoghurt there.
0:03:17 > 0:03:19I need a clove of garlic.
0:03:20 > 0:03:21That's minced in.
0:03:29 > 0:03:30And sea salt flakes.
0:03:30 > 0:03:33I cannot eat eggs without a lot of salt.
0:03:37 > 0:03:39Although traditionally the yoghurt's cold,
0:03:39 > 0:03:42I like this to be just above room temperature.
0:03:42 > 0:03:44I suppose you could say Turkish room temperature.
0:03:44 > 0:03:47So, I've got a pan here of water that's come to the boil
0:03:47 > 0:03:48and is now just hot.
0:03:50 > 0:03:53The gentle heat underneath the bowl makes the yoghurt less thick
0:03:53 > 0:03:56than when it's fridge-cold, which is what I want.
0:03:56 > 0:03:59So that's the garlicky yoghurt and it can just sit here.
0:03:59 > 0:04:02And now for the butter sauce.
0:04:06 > 0:04:09So I need...butter.
0:04:10 > 0:04:15Don't be tempted to have the flame high, just be patient, it'll happen.
0:04:16 > 0:04:19If it gets too hot it'll just spit at you.
0:04:19 > 0:04:23And this is it, beautiful and hazelnut-y.
0:04:24 > 0:04:30So, to this, heat off, I add some extra virgin olive oil.
0:04:30 > 0:04:33And now my beautiful red pepper flakes.
0:04:35 > 0:04:37The Aleppo pepper.
0:04:38 > 0:04:41And as I stir, these foam up fierily.
0:04:45 > 0:04:48And this will stand very happily while I poach the egg.
0:04:51 > 0:04:54The water's almost come to the boil so I'll get my eggs.
0:04:59 > 0:05:02I always keep eggs out except when I'm poaching them.
0:05:02 > 0:05:07I've had a pathological fear of egg-poaching for so long
0:05:07 > 0:05:10that I have certain steps that have made me now pretty naturally calm
0:05:10 > 0:05:13when I poach an egg, eager to poach an egg.
0:05:13 > 0:05:15So, rule one - fridge-cold.
0:05:15 > 0:05:17It just keeps its shape better.
0:05:18 > 0:05:23Rule two - crack the egg into a tea strainer,
0:05:23 > 0:05:27and let the watery bit of white drip off underneath.
0:05:28 > 0:05:32It's this watery bit of white that, when you poach it, would turn into
0:05:32 > 0:05:34stringy fluff.
0:05:35 > 0:05:37I sometimes miss this stage out.
0:05:37 > 0:05:39I mean, if it's just a poached egg on toast for me in the morning,
0:05:39 > 0:05:42but Turkish eggs deserve the very best.
0:05:44 > 0:05:47And now...rule three.
0:05:47 > 0:05:51Gently transfer the egg to a cup or a ramekin,
0:05:51 > 0:05:54and instead of adding vinegar to the poaching water,
0:05:54 > 0:05:57I add, I suppose, about a teaspoon of lemon juice
0:05:57 > 0:06:00just directly onto the egg white.
0:06:01 > 0:06:02It makes the white sort of go... SHE SUCKS IN
0:06:02 > 0:06:04..and hold its shape better.
0:06:04 > 0:06:06And now let's see.
0:06:08 > 0:06:11I'm going to slip the egg in very gently.
0:06:11 > 0:06:16Make sure your cup is as near to the surface of the water as possible,
0:06:16 > 0:06:17and then turn the heat down.
0:06:17 > 0:06:19I don't want to see any movement in the water.
0:06:21 > 0:06:24I cannot eat Turkish eggs without a hunk of toast to dip in
0:06:24 > 0:06:31so, toast on and I want some dill sprinkled over.
0:06:35 > 0:06:37So peaceful when the water's that low.
0:06:42 > 0:06:46So while the egg's poaching, add the yoghurt.
0:06:48 > 0:06:49Just a few splodges.
0:06:50 > 0:06:52You don't need too much.
0:06:57 > 0:07:03And now gently lift the egg out,
0:07:03 > 0:07:08drip off a teeny bit of excess water and there we are,
0:07:08 > 0:07:12on top of the yoghurt, perfect.
0:07:14 > 0:07:16And the sauce.
0:07:16 > 0:07:19I'm going to pour that both over the egg,
0:07:19 > 0:07:23but some around the edges of the yoghurt,
0:07:23 > 0:07:25like a chilli butter moat.
0:07:30 > 0:07:31The dill.
0:07:33 > 0:07:35My toast.
0:07:37 > 0:07:38Perfect timing.
0:07:41 > 0:07:44And this is just the best breakfast in the world.
0:07:58 > 0:08:02Morning, noon or night, I am always ready to eat.
0:08:05 > 0:08:09I remember visiting my late mother-in-law in hospital one day
0:08:09 > 0:08:12and the woman in the bed next to her suddenly shouted out,
0:08:12 > 0:08:15"Help, I need a sandwich!"
0:08:15 > 0:08:17And I so understood.
0:08:17 > 0:08:20That's how hunger always takes me and I regularly have the
0:08:20 > 0:08:23same feeling of urgent need for a chocolate brownie
0:08:23 > 0:08:27and I can't necessarily justify making a whole batch.
0:08:27 > 0:08:30And this is where my emergency brownies come in.
0:08:30 > 0:08:33They don't take very long and you don't need very many ingredients,
0:08:33 > 0:08:37but what you end up with are two large fudgy squares to be
0:08:37 > 0:08:41snaffled still warm and squidgy, straight from the tin if need be.
0:08:43 > 0:08:44So, when your need is great,
0:08:44 > 0:08:48put 50g of soft unsalted butter into a pan,
0:08:48 > 0:08:52then sprinkle over 50g of soft light brown sugar.
0:08:52 > 0:08:56Add a tablespoonful of amber maple syrup,
0:08:56 > 0:08:58though you could always use golden syrup.
0:08:58 > 0:09:02Put it on a gentle heat and give it a stir every now and then.
0:09:04 > 0:09:08When it's all melted, take the pan off the heat,
0:09:08 > 0:09:11add three tablespoons of cocoa
0:09:11 > 0:09:14to three tablespoons of plain flour already in a bowl,
0:09:14 > 0:09:18along with a quarter of a teaspoon of sea salt flakes.
0:09:18 > 0:09:22Mix together, then stir them into the waiting saucepan.
0:09:32 > 0:09:33Crack an egg into a bowl.
0:09:34 > 0:09:38Add a teaspoon of vanilla extract, then lightly whisk together.
0:09:41 > 0:09:43Then add this to the saucepan
0:09:43 > 0:09:48and stir again until everything is smoothly and glossily combined.
0:09:50 > 0:09:55Tip in 50g of chocolate chips and the same weight of walnut pieces
0:09:55 > 0:09:58and give everything a final stir.
0:10:02 > 0:10:07I always bake my emergency brownies in one of those little foil tins
0:10:07 > 0:10:10that looks like you've got takeaway food.
0:10:12 > 0:10:17Scrape every last bit of the knobbly, fudgy batter into the tin
0:10:17 > 0:10:22and bake in an oven at 170 degrees for 15 to 20 minutes,
0:10:22 > 0:10:24by which time the top will be just set
0:10:24 > 0:10:26and the edges coming away from the tin.
0:10:29 > 0:10:31If at all possible, and I know it's a big ask,
0:10:31 > 0:10:34let the brownies stand out of the oven for 20 or 30 minutes
0:10:34 > 0:10:36before diving in.
0:10:36 > 0:10:40# Whoa, whoa-oo-whoa
0:10:40 > 0:10:44# Oh, yeah, yeah-ee-yeah
0:10:44 > 0:10:48# Whoa, whoa-oo-whoa
0:10:48 > 0:10:52# Oh, yeah, yeah-ee-yeah
0:10:52 > 0:10:55# All though I love you so
0:10:55 > 0:10:57# Oh, you don't know
0:10:57 > 0:11:01# You don't know just how I feel
0:11:01 > 0:11:03# For my love... #
0:11:03 > 0:11:07I'm after some flowers to decorate my table and I find myself,
0:11:07 > 0:11:11naturally enough, drawn to the Nigella flowers,
0:11:11 > 0:11:14more familiarly known as love in the mist.
0:11:14 > 0:11:18And I think I'll put in just a few green bell along with them.
0:11:18 > 0:11:22I don't need very many because what I'm going to do is cut them all down
0:11:22 > 0:11:26and put them in some teeny vintage milk bottles I've got and dot them
0:11:26 > 0:11:29prettily around the table.
0:11:29 > 0:11:32I always remember, and I might have mentioned this before,
0:11:32 > 0:11:35that my mother was very firm, about many things,
0:11:35 > 0:11:40but in particular about not having big, blowsy displays of flowers
0:11:40 > 0:11:43on a table, because she said it interfered with people's eye-line,
0:11:43 > 0:11:47and thus with their conversation, which was a complete no-no.
0:11:47 > 0:11:50And there's going to be a lot of noisy conversation later
0:11:50 > 0:11:53because I've got some of my family coming round for supper.
0:11:53 > 0:11:57And I'm giving them one of my absolute favourite things to cook
0:11:57 > 0:12:00at the moment, which is my chicken and pea tray bake.
0:12:01 > 0:12:05It's just the thing for a relaxed get-together around the table.
0:12:07 > 0:12:09Oh, and afterwards...
0:12:09 > 0:12:14Well, after, there is the aptly named Queen of Puddings.
0:12:16 > 0:12:17Wow, that looks amazing.
0:12:22 > 0:12:25I love an old cookery book and I'm
0:12:25 > 0:12:28forever trawling second-hand book shops or their online equivalents.
0:12:28 > 0:12:30This one is a particular joy.
0:12:30 > 0:12:36It's called Our Favourite Dish, or The Theatre Recipe Book, and it's
0:12:36 > 0:12:38an anthology, always a rich seam,
0:12:38 > 0:12:43of recipes by the sort of leading performers and actors of the age.
0:12:43 > 0:12:46And this is, really, 1952 it came out.
0:12:46 > 0:12:49Where shall I start?
0:12:49 > 0:12:52Well, why not with Noel Coward?
0:12:52 > 0:12:56Now, he's got a recipe here he calls Warsaw Concerto, not sure why.
0:12:56 > 0:13:01That's film music from a 1940s British film, maybe it's an in-joke.
0:13:01 > 0:13:03And I feel you should be eating this in leather slippers,
0:13:03 > 0:13:07trousers and a very long silk dressing gown.
0:13:07 > 0:13:10And actually, it was flicking through this book that reminded me
0:13:10 > 0:13:13of the majesty that is Queen of Puddings.
0:13:13 > 0:13:16The Queen of Puddings is a very traditional British pudding
0:13:16 > 0:13:18and you start off with eggs and you separate them.
0:13:18 > 0:13:22And with the yolks you make a custard, studded with breadcrumbs,
0:13:22 > 0:13:26and then there's jam, and with the whites you make a meringue topping.
0:13:26 > 0:13:28Now, my Queen of Puddings, I suppose, is the
0:13:28 > 0:13:33Marie Antoinette version because I use brioche rather than breadcrumbs.
0:13:33 > 0:13:35Into a buttered oven-proof dish
0:13:35 > 0:13:39add crumbs made from 150g of brioche.
0:13:39 > 0:13:43Then pour 500ml of full-fat milk into a saucepan.
0:13:44 > 0:13:48Add 50g of soft unsalted butter,
0:13:48 > 0:13:50a teaspoon of vanilla,
0:13:50 > 0:13:5425g of caster sugar and a pinch of salt.
0:13:55 > 0:13:58Then I add the finely grated zest of a lemon.
0:14:03 > 0:14:06This needs to be warmed through just until the butter has melted.
0:14:09 > 0:14:13Then take the mixture off the heat and add it to a bowl containing
0:14:13 > 0:14:15four egg yolks and whisk together.
0:14:17 > 0:14:19When everything is fragrantly combined,
0:14:19 > 0:14:23pour over the crumbs in their dish and leave for ten minutes
0:14:23 > 0:14:27before baking in an oven at 170 degrees for 20 minutes.
0:14:33 > 0:14:35And with pudding well under way,
0:14:35 > 0:14:37I can now get on with my chicken and pea tray bake.
0:14:42 > 0:14:46You know, I really had thought I had exhausted the culinary possibilities
0:14:46 > 0:14:48of a packet of frozen peas,
0:14:48 > 0:14:51but a friend of mine recently showed me his method for using them,
0:14:51 > 0:14:54still frozen, as the first layer in a tray bake.
0:15:00 > 0:15:04Takes a leap of faith, but go with it.
0:15:04 > 0:15:11With the peas, I want the gentle allium savouriness of leeks, sliced.
0:15:15 > 0:15:17This is so relaxing.
0:15:17 > 0:15:19Easy to make, cosy to eat.
0:15:21 > 0:15:25You know, I'm totally unembarrassed about using frozen peas whenever
0:15:25 > 0:15:29I can and I'm very, very proud of the fact that Nigel Slater has
0:15:29 > 0:15:32crowned me the queen of the frozen pea.
0:15:36 > 0:15:37Come back.
0:15:39 > 0:15:41So, the leeks can join the petits pois.
0:15:48 > 0:15:51And now two fat cloves of garlic.
0:15:51 > 0:15:53Everything goes straight into the pan.
0:15:59 > 0:16:03And any nub I can't mince I can just drop in as it is.
0:16:06 > 0:16:08Let this little nub go in as well.
0:16:10 > 0:16:11Wonderful.
0:16:13 > 0:16:15A good scattering of sea salt flakes.
0:16:18 > 0:16:20Next, a little olive oil.
0:16:20 > 0:16:22Just regular olive oil.
0:16:27 > 0:16:30And a splosh of dry white vermouth.
0:16:36 > 0:16:38A flourish of dill.
0:16:38 > 0:16:41I need some to scatter on later,
0:16:41 > 0:16:45but this must be torn up over the peas.
0:16:47 > 0:16:50And to help stop me getting frostbite as I mix
0:16:50 > 0:16:52everything together...
0:16:52 > 0:16:53..some gloves.
0:17:03 > 0:17:07And this being a chicken and pea tray bake,
0:17:07 > 0:17:08I need my chicken.
0:17:09 > 0:17:11Thighs for me.
0:17:14 > 0:17:18As the peas cook, they grow duller in colour, certainly,
0:17:18 > 0:17:20but so much more vibrant in flavour,
0:17:20 > 0:17:25and the steam they give off makes the chicken exceptionally tender,
0:17:25 > 0:17:27and its skin crisp and crackly.
0:17:30 > 0:17:34For one more little touch, I need a little more oil
0:17:34 > 0:17:36just on the chicken skin.
0:17:42 > 0:17:44And ditto with the sea salt.
0:17:46 > 0:17:49Once they come out the oven, I'm going to scatter them with the dill
0:17:49 > 0:17:51I've got left.
0:17:51 > 0:17:55Oh, and alongside, I've got these rather fabulous black-skinned
0:17:55 > 0:17:57purple-flesh vitelotte potatoes.
0:17:57 > 0:18:03I'll steam these later, but for now, this needs to go in the oven.
0:18:06 > 0:18:09It'll be done in about an hour and a quarter and while it cooks,
0:18:09 > 0:18:13I'll potter about and get the table ready for my sister and family.
0:18:14 > 0:18:16I do love a cluttered table.
0:18:16 > 0:18:18The more bits and pieces there are dotted about the place,
0:18:18 > 0:18:20the happier I am.
0:18:20 > 0:18:23And I know I haven't left a lot of room for the food but that doesn't
0:18:23 > 0:18:25matter. I'll squeeze it in.
0:18:25 > 0:18:27And it doesn't matter, either,
0:18:27 > 0:18:30that we're all shoved up against one another because, really,
0:18:30 > 0:18:32the whole point of this is being together.
0:18:36 > 0:18:39Once my tray bake is hot out of the oven,
0:18:39 > 0:18:41I strew it abundantly with dill.
0:18:45 > 0:18:48- The chick, my little chicks. - Ooh, lovely.
0:18:50 > 0:18:53- Jimbo.- Oh, yes.
0:18:53 > 0:18:54- Two?- Yes, please.
0:19:02 > 0:19:04THEY CHATTER
0:19:06 > 0:19:08THEY LAUGH
0:19:13 > 0:19:16Well, everyone's happy and that makes me happy.
0:19:16 > 0:19:19And to up the happiness quotient further, pudding.
0:19:19 > 0:19:24So, the first layer has been baked and it's sat out a little.
0:19:24 > 0:19:29And it's tender and soft but just set on the surface.
0:19:29 > 0:19:33But part of the majesty of Queen of Puddings resides in its gleaming,
0:19:33 > 0:19:37billowing meringue topping, so I'll get on with that.
0:19:39 > 0:19:42I just need to wait until the meringue is forming firm peaks.
0:19:48 > 0:19:50SHE EXHALES
0:19:51 > 0:19:53Perfect!
0:19:53 > 0:19:55So, I'm going to add the sugar now.
0:19:55 > 0:19:57I've got 100g here for these four egg whites
0:19:57 > 0:19:59and full speed ahead.
0:20:17 > 0:20:20Mmm! So, that's the gorgeous and gleaming topping.
0:20:20 > 0:20:25And I've got the base, so now the middle layer - not very arduous.
0:20:25 > 0:20:27I have some jam, plum jam I want,
0:20:27 > 0:20:29and I'm going to add some lemon juice.
0:20:29 > 0:20:33Partly to make it a little more pourable and spreadable,
0:20:33 > 0:20:36but also because I need a little more acerbity.
0:20:47 > 0:20:50Mm. Look at this, so beautiful.
0:20:50 > 0:20:52Positively regal.
0:20:56 > 0:21:01I want to spread it just lightly and gently on top.
0:21:05 > 0:21:09So that's all done and now to dollop the meringue on top.
0:21:13 > 0:21:20And gentle dolloping because I don't want to streak the jam through it.
0:21:24 > 0:21:25There we are.
0:21:29 > 0:21:34It's important to make sure the meringue topping goes to the edges,
0:21:34 > 0:21:36just seals it.
0:21:36 > 0:21:40Now, smooth the top gently, I don't want to pull the jam up.
0:21:43 > 0:21:45And then the bit I really enjoy...
0:21:48 > 0:21:49..which is roughing it up a bit...
0:21:51 > 0:21:53..so it has glorious, swirly peaks.
0:22:00 > 0:22:02I want to sprinkle...
0:22:02 > 0:22:04I've got a little sugar left here just to sprinkle over.
0:22:04 > 0:22:06And when it bakes,
0:22:06 > 0:22:11the meringue is so light and soft and white within,
0:22:11 > 0:22:15and the surface is beginning to turn where the sugar catches in the oven,
0:22:15 > 0:22:19the palest copper beginning to crisp.
0:22:22 > 0:22:23Al forno!
0:22:33 > 0:22:36- Here we are.- Pudding! - Queen of Puddings!
0:22:38 > 0:22:41Wow, that looks amazing.
0:22:41 > 0:22:43- Right, who's first? You? - Yes, please.
0:22:43 > 0:22:47Heavens. Thank you.
0:22:47 > 0:22:49Mmm!
0:22:49 > 0:22:51- Amazing.- Look at that.
0:22:58 > 0:23:00- Ooh, I love it with the brioche. - It's really good.
0:23:00 > 0:23:02Can I take a chewy bit?
0:23:14 > 0:23:18I think everyone's got a cupboard a bit like this under the stairs.
0:23:18 > 0:23:19METAL CLANGS
0:23:19 > 0:23:22I'll clear it up later but anyway... Maybe not this bad!
0:23:22 > 0:23:25It started off life as my baking cupboard, so various tins
0:23:25 > 0:23:27that I use on special occasions,
0:23:27 > 0:23:29and I don't want to clutter up my kitchen.
0:23:29 > 0:23:35And then it became a repository of items that I bought for some
0:23:35 > 0:23:38special occasion I dreamt would happen and never have.
0:23:38 > 0:23:42For example, an electric crepe-maker in pristine condition,
0:23:42 > 0:23:45look, ready to swirl.
0:23:45 > 0:23:48And then folding my crepes.
0:23:48 > 0:23:52And I bought it when my children were really quite teeny
0:23:52 > 0:23:54and now they're in their 20s.
0:23:54 > 0:23:56Yet to be used, but I live in hope.
0:23:56 > 0:23:59And right now, oh, yes.
0:23:59 > 0:24:02TINS CLATTER
0:24:02 > 0:24:04Right now, I need this.
0:24:06 > 0:24:07I will be clearing it up.
0:24:13 > 0:24:16Ah, the perils of online shopping.
0:24:16 > 0:24:21Now, obviously, in the middle of the night I felt the need to order
0:24:21 > 0:24:24a guacamole dish.
0:24:24 > 0:24:26You might well ask why and
0:24:26 > 0:24:28I seriously wouldn't be able to answer you.
0:24:28 > 0:24:31Anyway, for some reason it lingers on.
0:24:31 > 0:24:36Now, I am somewhat embarrassed to admit that I have bought a
0:24:36 > 0:24:38spiralizer attachment.
0:24:38 > 0:24:42I read recently that the two things that are donated most frequently
0:24:42 > 0:24:47to charity shops are Dan Brown novels and spiralizers.
0:24:47 > 0:24:53While you will never find me making zoodles or courgetti
0:24:53 > 0:24:56or fashioning any other vegetable to masquerade as pasta,
0:24:56 > 0:24:59I have found that the spiralizer
0:24:59 > 0:25:01really does make great shoestring fries.
0:25:01 > 0:25:03Right, I'm going to get this out of the way.
0:25:04 > 0:25:06Before I spiralize my potatoes,
0:25:06 > 0:25:09and there's a verb I never thought I'd use,
0:25:09 > 0:25:12I need to perform a little surgery on them.
0:25:13 > 0:25:15This needs a flat bottom.
0:25:15 > 0:25:20Unattractive in a person, very necessary for this procedure,
0:25:20 > 0:25:21and then I impale.
0:25:28 > 0:25:32This is going to be a challenge to my dexterity. Here goes.
0:25:32 > 0:25:33This goes in here.
0:25:34 > 0:25:38And...fasten it on properly.
0:25:42 > 0:25:45This does look rather like a crossbow, rather alarmingly so.
0:25:45 > 0:25:47Blade in, if I can.
0:25:52 > 0:25:54And I can.
0:25:55 > 0:25:58Bring this closer to squeeze it in.
0:26:00 > 0:26:04And I'm locked, I'm loaded and it's full speed ahead.
0:26:09 > 0:26:10E pur si muove!
0:26:18 > 0:26:20I'm going to spud up again.
0:26:31 > 0:26:33Right, I'm going to dismantle this...
0:26:34 > 0:26:37..before I can do any further harm.
0:26:39 > 0:26:42I need to separate the curls slightly.
0:26:44 > 0:26:49And they need to be patted dry with a clean tea towel.
0:26:49 > 0:26:52I don't want any liquid before I deep-fry them.
0:26:52 > 0:26:55Right, I think these are dry enough.
0:26:55 > 0:26:58They'll just splutter if they go in wet to the oil,
0:26:58 > 0:26:59and we don't want that.
0:27:00 > 0:27:02I've got hot oil here.
0:27:06 > 0:27:08POTATOES SIZZLE
0:27:16 > 0:27:18Ah, the most glorious sound.
0:27:23 > 0:27:26These won't take long to cook so I've got my plate ready. And I've
0:27:26 > 0:27:29covered it with a bit of kitchen towel so I can dab these down
0:27:29 > 0:27:31for ultra-crispness.
0:27:34 > 0:27:38Right, I need this, which is a cross between a basket and a ladle.
0:27:45 > 0:27:48Ah, beautiful golden tangle.
0:27:57 > 0:28:01All important, just want to remove the paper.
0:28:09 > 0:28:13And sprinkle over-excitedly with sea salt.
0:28:16 > 0:28:19I'm going to crunch my way through these very happily.
0:28:19 > 0:28:22There is no elegant way to eat them and that's in their favour.
0:28:26 > 0:28:28SHE SNIGGERS