0:00:05 > 0:00:07This is very delicious, too.
0:00:08 > 0:00:11NIGELLA: A table is more than a piece of furniture,
0:00:11 > 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 > 0:00:25And not just to eat at, but to live around.
0:00:25 > 0:00:27- Chin-chin, amici. - Chin-chin, everybody!
0:00:27 > 0:00:29- Cheers!- Thank you.
0:00:30 > 0:00:33At 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 > 0:00:50..but always relaxed.
0:00:54 > 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 > 0:01:01I need to be alone with my sandwich now.
0:01:03 > 0:01:05The comfort of the familiar, combined with the exuberance
0:01:05 > 0:01:06of the new.
0:01:09 > 0:01:11I 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 > 0:01:55I was watching an American TV show recently
0:01:55 > 0:01:58and I missed a crucial part of the plot,
0:01:58 > 0:02:00because I was so deliciously distracted by the
0:02:00 > 0:02:02waffle-eating going on.
0:02:02 > 0:02:05I did try to stop myself buying a waffle machine,
0:02:05 > 0:02:07because I've been down this road before.
0:02:07 > 0:02:12I didn't succeed, but this time I vowed I wouldn't just consign it
0:02:12 > 0:02:15to the cupboard and then give it to a charity shop.
0:02:15 > 0:02:17And actually, I have to say, I've become something
0:02:17 > 0:02:19of a weekend waffler.
0:02:24 > 0:02:27To make my waffle batter, I start off with three eggs.
0:02:30 > 0:02:32Whites here,
0:02:32 > 0:02:34and yolks in here.
0:02:43 > 0:02:45To the yolks...
0:02:46 > 0:02:48..I'm going to add 450ml of full fat milk.
0:02:55 > 0:02:56A splosh of vanilla.
0:03:02 > 0:03:05And 125ml of vegetable oil.
0:03:05 > 0:03:08So much easier than using butter because, you know,
0:03:08 > 0:03:10when you use butter, you have to melt it and then
0:03:10 > 0:03:12let it cool down a bit,
0:03:12 > 0:03:16and this is just faster, and it makes the waffles so crisp.
0:03:16 > 0:03:20And that's what I want from a waffle, really crisp on the outside,
0:03:20 > 0:03:23and light and fluffy on the inside.
0:03:23 > 0:03:25Just a regular whisk here.
0:03:26 > 0:03:27A teeny little...
0:03:28 > 0:03:30..mix together...
0:03:30 > 0:03:31so it's combined.
0:03:33 > 0:03:35Now I can move on to the dry ingredients.
0:03:38 > 0:03:41I start with 225g of plain flour,
0:03:41 > 0:03:46followed by three tablespoons - that's 45g - of caster sugar.
0:03:51 > 0:03:56Then a pinch of salt, and two teaspoons of baking powder.
0:03:56 > 0:03:57Then I just fork everything together.
0:04:05 > 0:04:10And now it's just a case of pouring the wet ingredients into the dry.
0:04:10 > 0:04:13This flat whisk can make sure there aren't lumps.
0:04:16 > 0:04:19I don't want to beat too fast, or I'll splash myself.
0:04:19 > 0:04:22And anyway, going slowly is rather peaceful in the morning.
0:04:23 > 0:04:25But now I'm going to rupture the calm...
0:04:27 > 0:04:29..by whisking the egg whites.
0:04:29 > 0:04:32I want them to get to firm peaks.
0:04:32 > 0:04:34WHISK WHIRS LOUDLY
0:04:36 > 0:04:37And it's not...
0:04:37 > 0:04:39And it's not that noisy.
0:04:39 > 0:04:41I said, it's not that noisy!
0:04:53 > 0:04:55Time for some gentle folding.
0:05:03 > 0:05:07So these fluffy clouds will get absorbed into the
0:05:07 > 0:05:08primrose batter.
0:05:11 > 0:05:13It looks like a sea of marshmallow.
0:05:15 > 0:05:16Just the last bit of white.
0:05:19 > 0:05:23So same again, just making sure, if at all humanly possible,
0:05:23 > 0:05:26that there aren't any streaks of white left in the batter at the end.
0:05:34 > 0:05:37Perfect. This is just what I want from a waffle batter.
0:05:37 > 0:05:38Thick, smooth and airy,
0:05:38 > 0:05:42and it's those bubbles that make these waffles so celestially light.
0:05:42 > 0:05:45Right, I'm going to move along the bus and heat my waffle irons,
0:05:45 > 0:05:46just a couple of minutes.
0:05:48 > 0:05:51I know there's a lot of batter, but I've always found there
0:05:51 > 0:05:54are a lot of takers for these. And actually, what I like to do as well
0:05:54 > 0:05:57is make all the waffles up and then freeze them, and reheat them
0:05:57 > 0:06:00in the oven, from frozen, whenever I feel the need.
0:06:00 > 0:06:02And I can tell you, there is often a need.
0:06:03 > 0:06:06An American cup measure is my tool of choice here,
0:06:06 > 0:06:10and one to be dribbled over this iron.
0:06:12 > 0:06:14And then speedily...
0:06:15 > 0:06:18I'm going to see if I can manage this...
0:06:18 > 0:06:21Ah, more dextrous than I thought.
0:06:21 > 0:06:24That just needs a minute, I'm going to go and get my plate.
0:06:29 > 0:06:30OK, ready to turn.
0:06:36 > 0:06:38And I actually almost forgot my blueberries.
0:06:38 > 0:06:40That would not be a good thing.
0:06:41 > 0:06:43And now for the moment of truth.
0:06:45 > 0:06:46Beautiful!
0:06:48 > 0:06:50All in its golden glory.
0:06:55 > 0:06:56I'm going to ease this out first.
0:07:05 > 0:07:06Over here, my beauties.
0:07:11 > 0:07:13Tumble in a few blueberries.
0:07:17 > 0:07:21And so important, because it's got those pockets waiting for it...
0:07:22 > 0:07:23..the syrup.
0:07:32 > 0:07:34A quiet morning in the garden with waffles.
0:07:34 > 0:07:36What better way to start the weekend?
0:08:07 > 0:08:09When I have friends round my table,
0:08:09 > 0:08:13what I really relish is laid-back informality.
0:08:13 > 0:08:16Now, that doesn't mean I want things thrown together any old how.
0:08:16 > 0:08:19Obviously, I want everything to taste good,
0:08:19 > 0:08:23but I really want it all to look unfussily beautiful.
0:08:23 > 0:08:28Tonight, that means my pomegranate scattered beef and aubergine fatteh,
0:08:28 > 0:08:30and an aromatic bulgur wheat salad.
0:08:32 > 0:08:33And pudding,
0:08:33 > 0:08:36well, pudding's a bit of a lazy show stopper.
0:08:36 > 0:08:39My passion fruit and meringue ice cream cake is, let me tell you,
0:08:39 > 0:08:42a dream to eat, and a doddle to make.
0:08:44 > 0:08:48Unsurprisingly, the ice cream cake has to be made ahead of time,
0:08:48 > 0:08:51and that makes things very much easier on the night, too.
0:08:53 > 0:08:57First off, I scoop the pulp, seeds and all, out of four passion fruit.
0:09:00 > 0:09:05Then I whisk 300ml of double cream until thickened, but not stiff.
0:09:07 > 0:09:10When I'm happy with the consistency of the whipped cream,
0:09:10 > 0:09:12I add the fragrant passion fruit.
0:09:14 > 0:09:17Now I pour in four teaspoons of orange liqueur,
0:09:17 > 0:09:21which seems to bring out the flavour of the passion fruit so well.
0:09:22 > 0:09:25Then I, very enjoyably, crumble in eight shop-bought meringue nests.
0:09:27 > 0:09:30I want a mixture of small pieces and sugary dust.
0:09:41 > 0:09:43Then I gently fold everything together.
0:09:46 > 0:09:50Spoon this mixture into a loaf tin, drapingly lined with clingfilm,
0:09:50 > 0:09:52pressing down on it as you go.
0:09:53 > 0:09:58Then wrap the tin well, before putting it in the freezer overnight.
0:09:58 > 0:09:59And that's all there is to it.
0:10:12 > 0:10:16The beef and aubergine fatteh can be done at the very last minute,
0:10:16 > 0:10:19so I'll get on first with a gorgeous accompaniment that can stand easily.
0:10:24 > 0:10:28I start my nutty and spiced bulgur wheat by warming some olive oil
0:10:28 > 0:10:30in a heavy pan.
0:10:34 > 0:10:37Into that goes a mixture of coriander and cumin seeds.
0:10:43 > 0:10:49Then I add some dried thyme and, well, it would be rude not to,
0:10:49 > 0:10:50a generous hit of nigella seeds.
0:10:57 > 0:11:01I finally grate in the zest of a lemon and then I give everything
0:11:01 > 0:11:04a stir, the warm oil bringing out the fragrance.
0:11:12 > 0:11:16Then all that remains is to tip in the bulgur wheat,
0:11:16 > 0:11:19give it a quick stir and swiftly cover with cold water.
0:11:24 > 0:11:26Add salt. I like to salt very generously.
0:11:27 > 0:11:30Then bring the pan to the boil, clamp on a lid,
0:11:30 > 0:11:34turn the heat to low and cook for 15 minutes.
0:11:34 > 0:11:38Then off the heat, you can just leave it covered till suppertime.
0:11:46 > 0:11:50My Middle Eastern inspired main course starts with pitta,
0:11:50 > 0:11:52toasted simply in the oven.
0:12:01 > 0:12:03Whenever I have friends round,
0:12:03 > 0:12:07I just have to stop myself making this beef and aubergine fatteh.
0:12:07 > 0:12:10I first had a version of it in a Lebanese restaurant and I've been
0:12:10 > 0:12:12obsessed with it ever since.
0:12:12 > 0:12:16Now, I can do this, because I have asbestos fingers and I'm impatient.
0:12:16 > 0:12:20But a wiser person might let these pitta triangles cool a bit
0:12:20 > 0:12:22before arranging them on the plate.
0:12:26 > 0:12:27So, the toasted pitta layer is done.
0:12:27 > 0:12:32Now for the beef and aubergine, which starts off with olive oil.
0:12:35 > 0:12:36A generous amount.
0:12:39 > 0:12:40And some finely chopped onion.
0:12:42 > 0:12:46I want to cook this patiently and gently,
0:12:46 > 0:12:49so that it's soft and golden.
0:12:53 > 0:12:56I'm going to turn the heat up
0:12:56 > 0:13:00and add these dolly-mixture-sized cubes of aubergine.
0:13:00 > 0:13:03It's one aubergine that makes this pile.
0:13:07 > 0:13:10The reason I cut the aubergine into such small dice,
0:13:10 > 0:13:11intensely boring though it is,
0:13:11 > 0:13:15is not only because they'll cook faster that way, but because they'll
0:13:15 > 0:13:18also gave a much more even covering on the pitta later.
0:13:21 > 0:13:24So, now the aubergine confetti has softened
0:13:24 > 0:13:26and fused almost with the onion.
0:13:27 > 0:13:31Some spicing is in order, cumin and coriander.
0:13:35 > 0:13:38I'm using ground cumin and ground coriander here,
0:13:38 > 0:13:39which gives much more pungency.
0:13:47 > 0:13:49And now that glorious Aleppo pepper.
0:13:49 > 0:13:50So beautiful.
0:13:52 > 0:13:54It looks like flakes of terracotta.
0:13:59 > 0:14:01A generous amount of salt.
0:14:08 > 0:14:12Aubergine is quite extraordinary at just drinking up flavour.
0:14:15 > 0:14:18So on top of these toastily spiced aubergines, some minced beef.
0:14:33 > 0:14:36You need the heat up a bit for the beef because I want it
0:14:36 > 0:14:37to brown fast.
0:14:37 > 0:14:39Now, this isn't a sauce,
0:14:39 > 0:14:41I'm not going to add any liquid, because what I want to do
0:14:41 > 0:14:43is to be able to add it in warm, spiced crumbles
0:14:43 > 0:14:45to the toasted pitta bread.
0:14:49 > 0:14:52It isn't going to take very long to cook, but while it does
0:14:52 > 0:14:54I'm going to have a casual tidy-up.
0:15:06 > 0:15:08So the second layer is cooked.
0:15:08 > 0:15:10I'm just going to leave it here...
0:15:11 > 0:15:14..and now we'll get on with layer three.
0:15:14 > 0:15:17For this, I need a small pan with a little bit of hot water
0:15:17 > 0:15:19at the bottom and my bain-marie helmet.
0:15:19 > 0:15:22And, you know, calling it a sauce makes it sound
0:15:22 > 0:15:24so much more complicated than it is,
0:15:24 > 0:15:27because, really, it's just a question of stirring together
0:15:27 > 0:15:31a lovely lot of Greek yoghurt with some tahini.
0:15:32 > 0:15:35Now, the tahini you've got to have at room temperature
0:15:35 > 0:15:37before you use it, otherwise you'll just break a spoon
0:15:37 > 0:15:38trying to get it out.
0:15:41 > 0:15:43Quite a bit of this soft sesame paste.
0:15:47 > 0:15:50And a lot of lemon.
0:15:50 > 0:15:52A real citrus burst here.
0:15:52 > 0:15:55There's one decent size lemon.
0:15:59 > 0:16:00Quite a bit of salt.
0:16:06 > 0:16:08And two fat cloves of garlic.
0:16:08 > 0:16:10This has got a bit of a kick.
0:16:37 > 0:16:40I'm going to turn the heat off now, because the steam from
0:16:40 > 0:16:43the water underneath as it is will be enough to warm this mixture,
0:16:43 > 0:16:46which I want just above room temperature.
0:16:46 > 0:16:49And when it gets there,
0:16:49 > 0:16:51it has the texture of softly whipped double cream,
0:16:51 > 0:16:55and you can see that it's billowingly increased in volume.
0:17:01 > 0:17:02Mm! Perfect! It needs nothing else.
0:17:02 > 0:17:04So, now for the grand assembly.
0:17:07 > 0:17:09So, first, we mound it on,
0:17:09 > 0:17:12the warm spiced crumbles of beef and aubergine.
0:17:16 > 0:17:19And now I'm going to drape it with this creamy tahini sauce.
0:17:22 > 0:17:25I quite like a bit of the beef peeking out underneath, though.
0:17:28 > 0:17:31I want to sprinkle a bit of that Aleppo pepper I used earlier on top.
0:17:33 > 0:17:35Turn over the pomegranates,
0:17:35 > 0:17:37and I'm going to add some in almost...
0:17:40 > 0:17:42..bejewelled clumps.
0:17:50 > 0:17:52And now the toasted pine nuts.
0:17:52 > 0:17:56And there are a lot of pine nuts in there, a lot of pomegranate seeds
0:17:56 > 0:17:59because they're not just decoration, beautiful though they are,
0:17:59 > 0:18:01it's all about adding texture as well.
0:18:04 > 0:18:07And finally, some finely shredded fresh mint.
0:18:11 > 0:18:15You know, I think of this as a refined Middle Eastern version
0:18:15 > 0:18:18of nachos, which I am now going to bear proudly aloft.
0:18:26 > 0:18:27Wow, look at that.
0:18:27 > 0:18:29A slice of fatteh.
0:18:30 > 0:18:32There we go.
0:18:32 > 0:18:35That's a good one. Very, very good one.
0:18:35 > 0:18:39Now my finishing touches to the bulgur wheat -
0:18:39 > 0:18:42a scattering of toasted flaked almonds and roughly chopped parsley.
0:18:42 > 0:18:44I'm going to give you a few more bits.
0:18:51 > 0:18:53Mmm, mmm!
0:18:53 > 0:18:55Mmm.
0:18:55 > 0:18:56Very good.
0:19:01 > 0:19:05I'll leave everyone happy at the table while I busy myself
0:19:05 > 0:19:07stoveside for a moment.
0:19:07 > 0:19:10My passion fruit ice cream cake has a partner in crime,
0:19:10 > 0:19:15and that just happens to be a rather fabulous coconut caramel sauce.
0:19:15 > 0:19:20And for that, I need 50g of soft unsalted butter...
0:19:20 > 0:19:24and then 50g of caster sugar.
0:19:29 > 0:19:33And 50g also of soft, light brown sugar.
0:19:39 > 0:19:42And finally, about the same weight of golden syrup.
0:19:44 > 0:19:45Come on, baby.
0:19:57 > 0:19:59Let this melt now.
0:20:00 > 0:20:03Going to give it a little swirl just to help matters along.
0:20:10 > 0:20:14Just going to give it a little stir to make sure there are no lumps.
0:20:18 > 0:20:20And if I can leave it alone for a moment,
0:20:20 > 0:20:21I'm going to let it come to a simmer.
0:20:24 > 0:20:27Mm, it is bubbling away here like honeycomb.
0:20:30 > 0:20:32Get it off the hob just for a moment.
0:20:32 > 0:20:35And into this cauldron of bubbling caramel,
0:20:35 > 0:20:40I'm going to add 250ml of coconut cream.
0:20:48 > 0:20:50Give it a bit of swirl.
0:20:51 > 0:20:53Don't worry if it doesn't look very smooth at this stage,
0:20:53 > 0:20:56all will come good. Better than good.
0:20:56 > 0:20:57So back on the heat.
0:21:05 > 0:21:08Now it's come to a bubble, and as you can see, it sort of
0:21:08 > 0:21:11spurts and pops like one of those dancing fountains that children
0:21:11 > 0:21:14just love running through and getting drenched.
0:21:16 > 0:21:20Once this is done, I will pour it into a jug and then it can cool.
0:21:33 > 0:21:35And I'm ready to slice the ice.
0:21:44 > 0:21:48So you can see why I added this overhang,
0:21:48 > 0:21:51I can just lift the ice cream cake out.
0:21:53 > 0:21:57I normally don't go in for individual plating
0:21:57 > 0:22:01but this ice cream is so dreamy and soft and I don't want it
0:22:01 > 0:22:05to start melting, so I treat it as a bit of a cut-and-come-again number.
0:22:05 > 0:22:06There we are.
0:22:15 > 0:22:16So first cut...
0:22:18 > 0:22:19You know the rest.
0:22:25 > 0:22:29It has almost an Italian semifreddo texture.
0:22:29 > 0:22:32And the rest, I can wrap up and stash in the freezer
0:22:32 > 0:22:34for greedy people.
0:22:35 > 0:22:36Like me.
0:22:38 > 0:22:41And I'm going to drizzle on the coconut caramel now,
0:22:41 > 0:22:45just a little bit, because there will be plenty more on the table
0:22:45 > 0:22:46for people to help themselves.
0:22:49 > 0:22:50That's perfect.
0:22:55 > 0:22:58I don't think it matters whether it goes on thinly or thickly.
0:22:58 > 0:23:02I'm covering myself, because obviously uniformity is not
0:23:02 > 0:23:03one of my strengths.
0:23:13 > 0:23:17Right, they're done and I don't need this now, so...
0:23:17 > 0:23:18Mmm!
0:23:20 > 0:23:24I'm not silver service, so I can't take them all on my arm,
0:23:24 > 0:23:27so two for now and I'll be back for the rest and my wine.
0:23:30 > 0:23:31Lovely.
0:23:34 > 0:23:35Oh, that's a big mouthful.
0:23:38 > 0:23:42Actually, the coconut comes through incredibly well, doesn't it?
0:23:42 > 0:23:44Do you like it?
0:23:47 > 0:23:50- Mmm. Very passion-fruity. - Good crunch, I love that.
0:23:50 > 0:23:52Mmm, it is good, the crunch is good.
0:23:56 > 0:23:57Delicious.
0:24:08 > 0:24:11I am cursed with being a very bad sleeper,
0:24:11 > 0:24:14and I have to say I do an awful lot of moaning about it.
0:24:14 > 0:24:17But insomnia does have its benefits.
0:24:17 > 0:24:20As I lie awake, I focus very fruitfully on what
0:24:20 > 0:24:22I could be eating.
0:24:22 > 0:24:27This toasted brie, Parma ham and fig sandwich is a case in point.
0:24:27 > 0:24:31I got the inspiration for it in the otherwise fretful small hours
0:24:31 > 0:24:35one night, and I don't really know why, because in the daylight hours
0:24:35 > 0:24:39it would never occur to me to start cooking with brie.
0:24:39 > 0:24:42And I do realise it's not the chicest thing to be doing,
0:24:42 > 0:24:44but I have to say
0:24:44 > 0:24:48this sandwich turns out to be food for the gods,
0:24:48 > 0:24:50and I'm just that little bit happier
0:24:50 > 0:24:53when I have figs, Parma ham and brie in the house.
0:24:56 > 0:24:57First, the bread.
0:24:57 > 0:25:01I want to cut it generously, but not so thick that it stops the cheese
0:25:01 > 0:25:03from melting in the middle.
0:25:05 > 0:25:07And now...
0:25:07 > 0:25:11I do realise that many French people would think it's a crime
0:25:11 > 0:25:15to make a toasted sandwich with brie, but really they just have
0:25:15 > 0:25:17to have one bite to forgive everything.
0:25:21 > 0:25:22Good, thick spreading.
0:25:27 > 0:25:32I know it's not done to take the nose off the cheese, but...
0:25:32 > 0:25:34it's gone now.
0:25:35 > 0:25:38Ready for my layering up.
0:25:38 > 0:25:40Bit of pepper, bit of white pepper, I feel.
0:25:45 > 0:25:47A plumptious black fig.
0:25:47 > 0:25:49Going to take the end off.
0:25:49 > 0:25:51Just cut it into rounds.
0:25:54 > 0:25:58And that goes on one piece of brie-spread bread.
0:26:03 > 0:26:04Mmm.
0:26:04 > 0:26:07One for me, another one for me.
0:26:08 > 0:26:10It's all for me, frankly.
0:26:11 > 0:26:13And some Parma ham.
0:26:13 > 0:26:16It's quite Italianate, the fig and ham, of course.
0:26:16 > 0:26:20I suppose the brie is the impostor, but it works so well.
0:26:21 > 0:26:23And that's all that matters.
0:26:25 > 0:26:28Mmm. Pink as a kitten's tongue.
0:26:28 > 0:26:33Now, I know I said it was a toasted sandwich, but in fact,
0:26:33 > 0:26:34I'm frying it in butter.
0:26:38 > 0:26:39Just a bit of butter.
0:26:42 > 0:26:45And a smaller bit of oil, to stop the butter from burning.
0:26:49 > 0:26:52So while that's melting, I'm going to squidge my sandwich together.
0:26:55 > 0:26:56Very enjoyable.
0:26:58 > 0:27:02The pan's ready, my sandwich is ready, I am more than ready.
0:27:02 > 0:27:06So I'm going to lower it gently into the pan.
0:27:06 > 0:27:10And I have a special implement for this that I bought in America
0:27:10 > 0:27:12a few years back.
0:27:12 > 0:27:14I can press down.
0:27:17 > 0:27:21The idea is that the bread is golden and crisp on the outside,
0:27:21 > 0:27:24and in the middle, the cheese is warm and oozy,
0:27:24 > 0:27:26the ham tender and the fig juicy.
0:27:29 > 0:27:32I'm going to help this turn.
0:27:32 > 0:27:36Just do the same on the other side, but I need a teeny bit more butter.
0:27:37 > 0:27:39Fair's fair. Got it for the one side.
0:27:42 > 0:27:43A pinprick of oil.
0:27:47 > 0:27:49Now my patting is slightly impatient.
0:27:54 > 0:27:56So that's cooked perfectly.
0:27:57 > 0:27:59So...
0:27:59 > 0:28:01out it comes.
0:28:03 > 0:28:04Back on the board.
0:28:08 > 0:28:10I'm going to cut it in half, so...
0:28:21 > 0:28:22Mmm!
0:28:24 > 0:28:26I need to be alone with my sandwich now.
0:28:45 > 0:28:47Subtitles by Ericsson