0:00:04 > 0:00:07This is very delicious.
0:00:07 > 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 > 0:00:25And not just eat at, but to live around.
0:00:25 > 0:00:26Chin-chin, amici.
0:00:26 > 0:00:29- Cheers!- Thank you.
0:00:29 > 0:00:33At my table, when I'm winding down at the end of a long day...
0:00:34 > 0:00:38They're ready for me, and I'm ready for them.
0:00:38 > 0:00:40..celebrating friendship at weekend feasts,
0:00:40 > 0:00:42or making memories with family,
0:00:44 > 0:00:46the food I eat is vibrant and varied,
0:00:47 > 0:00:49but 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 > 0:01:03The comfort of the familiar,
0:01:03 > 0:01:06combined with the exuberance of the new.
0:01:08 > 0:01:10I can hear how good this is going to be.
0:01:10 > 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 > 0:01:22Whether I'm pottering about at the stove or sitting at the table,
0:01:22 > 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.
0:01:39 > 0:01:41MUSIC: I Only Want To Be With You by Dusty Springfield
0:01:45 > 0:01:49# I don't know what it is that makes me love you so...
0:01:49 > 0:01:51# I only know I never want to...
0:01:51 > 0:01:52This may not look like a carrot cake,
0:01:52 > 0:01:54but it IS a carrot cake.
0:01:54 > 0:01:57It's MY carrot cake, and it's very different
0:01:57 > 0:02:00from the richly sweet and loftily layered American
0:02:00 > 0:02:05original. In fact, nubbly with crystallised ginger and walnuts,
0:02:05 > 0:02:08and gloriously adorned with them,
0:02:08 > 0:02:13it does look rather more like a cosy old-fashioned English tea-time
0:02:13 > 0:02:15treat, and I often eat it like that.
0:02:15 > 0:02:18But it even more often, I bring it out at the end of dinner,
0:02:18 > 0:02:20and it's one of my most successful puddings.
0:02:20 > 0:02:24I have yet to make it without someone asking for the recipe.
0:02:26 > 0:02:29My carrot cake is relaxingly simple to make.
0:02:29 > 0:02:31Just a bowl and a wooden spoon number.
0:02:35 > 0:02:39I start off by coarsely grating 200 grams of carrots,
0:02:39 > 0:02:42and chopping up 75 grams of crystallised ginger.
0:02:42 > 0:02:47Then I break up 100 grams of walnut halves into small pieces.
0:02:52 > 0:02:57Next I want 200 grams of plain flour, half a teaspoon of bicarb,
0:02:57 > 0:03:03a teaspoon of baking powder, and a quarter of a teaspoon of salt.
0:03:03 > 0:03:05And now for the warm spice.
0:03:05 > 0:03:08Two teaspoons of ground ginger, and just fork everything together.
0:03:12 > 0:03:18Moving on, I tip 175 grams of soft light brown sugar into a large
0:03:18 > 0:03:21mixing bowl, and crack over two eggs,
0:03:21 > 0:03:23then pour in 200ml of vegetable oil.
0:03:25 > 0:03:27These just need to be mixed together.
0:03:28 > 0:03:31Then I gradually add the dry ingredients,
0:03:31 > 0:03:33and stir until everything's combined.
0:03:40 > 0:03:43Into the bowl go my grated carrots,
0:03:43 > 0:03:47and I stir these in before adding the walnut pieces and then the
0:03:47 > 0:03:49golden chopped crystallised ginger.
0:03:53 > 0:03:55Once everything's combined,
0:03:55 > 0:03:59I dollop the mixture into a lined 20cm springform tin.
0:04:01 > 0:04:04I give it a good rap on the counter to help level the batter.
0:04:06 > 0:04:11I bake it in the oven at 170 degrees for about 45 minutes,
0:04:11 > 0:04:14then I leave it to cool before I start on the icing.
0:04:16 > 0:04:18Just as with a traditional carrot cake,
0:04:18 > 0:04:20I'm making a cream cheese icing.
0:04:21 > 0:04:25I start off with 100 grams of soft unsalted butter,
0:04:26 > 0:04:28and 100 grams of icing sugar.
0:04:34 > 0:04:36I'm going to beat these together.
0:04:45 > 0:04:46And now...
0:04:48 > 0:04:50Now a teaspoon of cornflour.
0:04:50 > 0:04:52This helps the icing stay nice and thick.
0:04:56 > 0:05:00And I want 100 grams of cream cheese, but this has to be cold,
0:05:00 > 0:05:04straight from the fridge. Give it a little mix, so it's combined.
0:05:10 > 0:05:12And this is no ordinary cream cheese
0:05:12 > 0:05:15icing, because I want everything shot through with ginger.
0:05:15 > 0:05:19And I don't know if I've ever shown you my ginger juicing trick,
0:05:19 > 0:05:21but it's a crucial part of my cooking life.
0:05:21 > 0:05:26So coarsely grate some ginger out onto a plate.
0:05:26 > 0:05:28I want about a tablespoonful.
0:05:30 > 0:05:33And now, not pretty, but effective.
0:05:34 > 0:05:36A piece of kitchen paper.
0:05:39 > 0:05:43Moving swiftly, I don't want to get the paper soggy straightaway,
0:05:43 > 0:05:47I draw up each corner so I've got, like, a little swag bag.
0:05:47 > 0:05:48Just press on.
0:05:48 > 0:05:51You can see that juice coming out.
0:05:51 > 0:05:55I should get about a teaspoon of juice from a tablespoonful
0:05:55 > 0:05:58of coarsely grated ginger, and it is so intense.
0:05:58 > 0:06:03I do this all the time on soups and stews and curries and cakes.
0:06:06 > 0:06:09Right, let's give it a little stir together.
0:06:11 > 0:06:15And all that's left for me to do is swirl this on top of the cake.
0:06:17 > 0:06:19The thing about this cake, as I said,
0:06:19 > 0:06:21it's not a traditional carrot cake.
0:06:21 > 0:06:25It almost looks like a blonde fruitcake here,
0:06:25 > 0:06:27all rather lovely and lumpy and bumpy.
0:06:29 > 0:06:33And there's only one layer of icing, which I think is perfect.
0:06:36 > 0:06:38But a generous layer.
0:06:47 > 0:06:50I've got a few more chopped walnuts,
0:06:50 > 0:06:54and a little more crystallised ginger chopped up, up my sleeve.
0:06:54 > 0:06:57And these
0:06:57 > 0:06:58get scattered on top.
0:06:58 > 0:07:00Utterly gorgeous.
0:07:05 > 0:07:07Instant "eat me" appeal, if you ask me.
0:07:09 > 0:07:11And even if you don't.
0:07:11 > 0:07:13Pale gold sparkle.
0:07:17 > 0:07:19And it's an absolute winner every time.
0:07:43 > 0:07:46I absolutely loathe clothes shopping,
0:07:46 > 0:07:49but I can spend hours in places like this,
0:07:49 > 0:07:51looking for things to make my table beautiful.
0:07:51 > 0:07:53It's something of a weakness of mine.
0:07:53 > 0:07:56But, anyway, my table's going to look lovely enough,
0:07:56 > 0:07:58because I've got friends coming for supper,
0:07:58 > 0:08:02and I'm giving them my verdiglorious herbed leg of lamb.
0:08:02 > 0:08:05And alongside, there's garlicky roast potatoes
0:08:05 > 0:08:07with feta and oregano.
0:08:09 > 0:08:10Oh, and pudding.
0:08:10 > 0:08:14Pudding is my new go-to, a very special chocolate mousse.
0:08:27 > 0:08:30A roast leg of lamb is such a luxury and a treat,
0:08:30 > 0:08:32it deserves to be celebrated.
0:08:32 > 0:08:37My way of doing that is by anointing the meat with a fresh green paste,
0:08:37 > 0:08:39the chief component of which is oregano.
0:08:41 > 0:08:45It's very hard to describe exactly what oregano tastes like,
0:08:45 > 0:08:50it's certainly got a bitterness, but also such sweet warmth.
0:08:52 > 0:08:55I want a whole bunch
0:08:55 > 0:08:57of oregano here.
0:08:57 > 0:08:58A small bunch, but a whole bunch.
0:09:01 > 0:09:06And now, a time-honoured partnership, lamb and rosemary.
0:09:06 > 0:09:10I need less of the rosemary, because it is very pungent and resiny.
0:09:12 > 0:09:16And you could eat lamb without garlic,
0:09:16 > 0:09:20but it would seem to me to be an unnecessary deprivation.
0:09:20 > 0:09:22I've got four fat cloves here.
0:09:29 > 0:09:35And meat without salt is an abomination not to be contemplated.
0:09:35 > 0:09:36Let's go for two.
0:09:39 > 0:09:42I need oil, regular olive oil,
0:09:42 > 0:09:45to help turn this into a paste and moisturise the meat.
0:09:47 > 0:09:50And finally, from the department of zing and uplift,
0:09:50 > 0:09:51an orange and a lemon.
0:09:54 > 0:09:55Zest of both.
0:10:01 > 0:10:03This is where most of the flavour lies.
0:10:06 > 0:10:08And the lemon.
0:10:15 > 0:10:17And I want some juice, not too much,
0:10:17 > 0:10:19but about two tablespoonfuls of each.
0:10:23 > 0:10:25And I'm ready to blitz.
0:10:35 > 0:10:38And now for the lamb.
0:10:38 > 0:10:42Here we are. I want to make a few incisions,
0:10:42 > 0:10:45so that the paste infuses the meat.
0:10:45 > 0:10:47So this is my Psycho moment!
0:10:47 > 0:10:49Eeh-eeh-eeh-eeh!
0:10:49 > 0:10:52SHE LAUGHS
0:11:04 > 0:11:06It's a very runny paste.
0:11:07 > 0:11:12So I'm just going to spoon the green paste over the pink meat.
0:11:22 > 0:11:28Give it a little bit of a massage, to help the paste go into the meat.
0:11:30 > 0:11:32When it roasts, the greenness recedes,
0:11:32 > 0:11:35and what starts off really as a marinade,
0:11:35 > 0:11:37ends up as a fresh-tasting crust.
0:11:37 > 0:11:41It's a soft crust and browned in parts.
0:11:41 > 0:11:44But for now, I'm just going to leave the lamb here to steep a little
0:11:44 > 0:11:46before I put it in the oven.
0:11:48 > 0:11:51I pour some just-boiled water into the tin,
0:11:51 > 0:11:53to come about half a centimetre up,
0:11:53 > 0:11:57which keeps the meat lusciously tender and gives me gravy later.
0:11:57 > 0:12:00This goes into an oven at 180 degrees
0:12:00 > 0:12:02for around an hour and 40 minutes.
0:12:13 > 0:12:16Wherever I go, I pick up ideas for what I want to eat.
0:12:20 > 0:12:23I love Australia, but the lure for me isn't the sun.
0:12:23 > 0:12:25I mean, I shy away from that.
0:12:25 > 0:12:27But the food. And over the years,
0:12:27 > 0:12:31I have eaten my way very happily through Sydney,
0:12:31 > 0:12:34and I've recently discovered the joys of Western Australia.
0:12:34 > 0:12:39But when I was last in Melbourne, I ate the best chips of my life.
0:12:39 > 0:12:41They're fried in garlic steeped oil,
0:12:41 > 0:12:43and then once they're out of the pan,
0:12:43 > 0:12:47they're tossed with crumbled feta and dried oregano.
0:12:47 > 0:12:49And I am normally quite a prissy chip purist,
0:12:49 > 0:12:53but I was won over to the point of obsession,
0:12:53 > 0:12:56actually beyond the point of obsession, by these.
0:12:56 > 0:12:59I haven't tried to emulate them, but instead, inspired by them,
0:12:59 > 0:13:01I've created my own homespun version.
0:13:06 > 0:13:10I chunk up a tray full of potatoes, I don't bother peeling them,
0:13:10 > 0:13:12and pour over a good few glugs of olive oil.
0:13:15 > 0:13:18Then in goes a heady amount of grated garlic,
0:13:18 > 0:13:19and lots of dried oregano.
0:13:21 > 0:13:24Then I smoosh them about to mix.
0:13:24 > 0:13:26I love doing this by hand.
0:13:26 > 0:13:29I roast these in a 220 degree oven,
0:13:29 > 0:13:31until they're crisp and golden.
0:13:34 > 0:13:37No deep-frying involved, deep happiness achieved.
0:13:43 > 0:13:46Once the lamb with its soft herb crust is out of the oven,
0:13:46 > 0:13:49I leave it loosely tended with foil,
0:13:49 > 0:13:51and let it rest for up to 30 minutes.
0:13:54 > 0:13:55Everything else is ready,
0:13:55 > 0:13:59I'm just going to finish off my Greco-Australian potatoes.
0:14:07 > 0:14:09They're meltingly soft on the inside,
0:14:09 > 0:14:12and crisp and golden on the outside now.
0:14:20 > 0:14:21You can never have too many potatoes.
0:14:25 > 0:14:27So just like the chips I had in Melbourne,
0:14:29 > 0:14:33these potatoes are going to be sprinkled with feta.
0:14:34 > 0:14:39There is just something about the cool, smooth, saltiness of the feta,
0:14:39 > 0:14:42against the hot crispness of the potatoes.
0:14:42 > 0:14:46Now I'm going to toss these, because I want some of the bits of feta,
0:14:46 > 0:14:48the smaller bits particularly,
0:14:48 > 0:14:51to start melting slightly in the warmth.
0:14:59 > 0:15:02But I still want a sharp, cool crumble on top.
0:15:08 > 0:15:11And I know I've already got the dried oregano in these,
0:15:11 > 0:15:16but I cannot resist a final fragrant flourish of fresh oregano.
0:15:23 > 0:15:24And that's me done.
0:15:26 > 0:15:27Right, there we are...
0:15:27 > 0:15:30Right, who can I...?
0:15:30 > 0:15:32Oh, a bit of this...
0:15:32 > 0:15:36- I'm very, very pleased to hear it. - Thank you for inviting us over.
0:15:36 > 0:15:38- Any time.- Lovely.
0:15:38 > 0:15:41That looks delicious.
0:15:58 > 0:16:01For pudding, I'm making chocolate mousse,
0:16:01 > 0:16:03but not chocolate mousse as you know it,
0:16:03 > 0:16:07but an Iberian-inspired chocolate olive oil mousse.
0:16:10 > 0:16:13I want four eggs, separated. So far, so traditional.
0:16:19 > 0:16:22And I want the eggs at room temperature.
0:16:22 > 0:16:24Well, I nearly always do.
0:16:26 > 0:16:28And the last one.
0:16:34 > 0:16:36Before I whisk the whites,
0:16:36 > 0:16:39I'm just going to add a pinch of sea salt flakes.
0:16:39 > 0:16:40And here goes.
0:16:43 > 0:16:45I want firm peaks here.
0:16:57 > 0:16:59Let's see. Yes, perfect.
0:17:02 > 0:17:04And before I whisk the yolks, I want some sugar.
0:17:04 > 0:17:06Just 50 grams.
0:17:10 > 0:17:12It's caster sugar.
0:17:15 > 0:17:19I want some salt in here too. I suppose were I to measure,
0:17:19 > 0:17:22I'd say a quarter of a teaspoon of sea salt flakes.
0:17:22 > 0:17:25It doesn't make it taste salty, it just brings balance.
0:17:25 > 0:17:29Somehow you taste the chocolate all the more.
0:17:29 > 0:17:30I want to whisk the yolks
0:17:30 > 0:17:34until they're thickened and about doubled in volume.
0:17:48 > 0:17:53That's the whites done, the yolks done, and now for the chocolate.
0:17:53 > 0:17:57I've got 150 grams there, melted and slightly cooled.
0:17:57 > 0:18:00And on top of the chocolate I'm going to pour
0:18:01 > 0:18:04the olive oil. Extra virgin, 100ml.
0:18:05 > 0:18:10I like a smooth and spicy olive oil, nothing too raspingly peppery.
0:18:12 > 0:18:14Mix these together.
0:18:15 > 0:18:17And the thing is, the olive oil
0:18:17 > 0:18:20doesn't just bring its resonant flavour,
0:18:20 > 0:18:24it also creates such a voluptuously smooth and soft texture.
0:18:27 > 0:18:30And now I'm going to pour this glossy mixture into the yolks.
0:18:31 > 0:18:33A steady stream, that's the idea.
0:18:55 > 0:18:58This is really good, bitter chocolate, 70%.
0:18:58 > 0:19:00Don't be tempted to go higher though,
0:19:00 > 0:19:02because you'll end up with a powdery texture.
0:19:06 > 0:19:08Right, I'm going to fold in the egg whites.
0:19:08 > 0:19:10A third at a time.
0:19:10 > 0:19:12You can be really brutal with the first go.
0:19:15 > 0:19:16Stir it in.
0:19:17 > 0:19:20The first dollop really is just
0:19:20 > 0:19:23to make the rest of the egg whites easier to fold in.
0:19:26 > 0:19:31Right. So, if I want this in thirds, it's half what's in the bowl now.
0:19:35 > 0:19:38And now, gently fold.
0:19:42 > 0:19:45The texture of this mousse is not super aerated,
0:19:45 > 0:19:47as you would have in a traditional chocolate mousse,
0:19:47 > 0:19:50but I still don't want to beat out those bubbles.
0:19:55 > 0:19:56And the last bit.
0:20:04 > 0:20:07I know this seems very last minute, but unlike a traditional mousse,
0:20:07 > 0:20:11which needs to sit in the fridge for a good long time to set,
0:20:11 > 0:20:14the whole point of this chocolate olive oil mousse is that the texture
0:20:14 > 0:20:17isn't set. It's soft and smooth.
0:20:20 > 0:20:25So my chocolate mousse is made, but now for the difficult part.
0:20:25 > 0:20:27I have to fill these glasses.
0:20:31 > 0:20:34Just ignore me, because I'm going to have to concentrate.
0:20:38 > 0:20:41They're pretty small, these glasses.
0:20:41 > 0:20:43But believe me, you know you can.
0:20:44 > 0:20:48You don't need anything bigger, this is fabulously rich.
0:20:59 > 0:21:00Right, the last one.
0:21:02 > 0:21:05I like a little pause before pudding, which is good,
0:21:05 > 0:21:08as these need 20 minutes in the fridge before eating.
0:21:11 > 0:21:13Right.
0:21:13 > 0:21:15I'm going to pass this to you.
0:21:15 > 0:21:17I love chocolate...
0:21:22 > 0:21:24Delicious...
0:21:24 > 0:21:27It's perfect...
0:21:27 > 0:21:29I'm going to finish this in a minute.
0:21:29 > 0:21:31This is just the right amount.
0:21:31 > 0:21:33It's very light...
0:21:48 > 0:21:52While I love having friends over, I never need an excuse to eat.
0:21:57 > 0:21:58There are two rules in life.
0:21:58 > 0:22:02One, everything is better between two slices of bread.
0:22:02 > 0:22:05And two, everything is better when it's deep-fried.
0:22:05 > 0:22:08Now, normally, when I want to eat deep-fried food,
0:22:08 > 0:22:11I like to go out and let someone else get hot and bothered
0:22:11 > 0:22:16on my behalf, but my coconut shrimp are so easy and so unruffling to
0:22:16 > 0:22:19make, I am more than happy to cook them every time I need to eat them.
0:22:19 > 0:22:22And that is very often.
0:22:25 > 0:22:30And to go with my hot, crisp and juicy shrimp, I make a cool,
0:22:30 > 0:22:32smooth and golden dipping sauce.
0:22:32 > 0:22:35It's incredibly simple.
0:22:35 > 0:22:37To a bowl of coconut milk yoghurt,
0:22:37 > 0:22:40I add sea salt flakes and ground turmeric.
0:22:41 > 0:22:45Stir everything together, and that's it.
0:22:45 > 0:22:46The work of a mere moment.
0:22:53 > 0:22:57So, my golden yoghurt can mellow in flavour and deepen in tone,
0:22:57 > 0:22:59while I get on with my dredging operation.
0:23:01 > 0:23:04It's a bit of a production line, but it's not complicated.
0:23:06 > 0:23:09Rice flour for the initial dredge,
0:23:09 > 0:23:12which is grittier than regular plain flour,
0:23:12 > 0:23:15and seems to add an extra rustling crispness.
0:23:15 > 0:23:18Into my second dish, an egg.
0:23:20 > 0:23:23I'm going to mix the egg with a little sea salt.
0:23:30 > 0:23:33And into my third dish, some desiccated coconut.
0:23:33 > 0:23:36Or, as we call it at home, "desecrated coconut".
0:23:37 > 0:23:42And those dry strands make the prawns look like they're wearing
0:23:42 > 0:23:44a hairy jacket once they've been fried.
0:23:46 > 0:23:47On top of this, some panko.
0:23:47 > 0:23:50Now, panko are Japanese breadcrumbs,
0:23:50 > 0:23:52and actually "breadcrumbs" is a bit of a misnomer,
0:23:52 > 0:23:55because they're flakes rather than crumbs.
0:23:55 > 0:24:00And again, very dry, which makes everything incredibly crunchy.
0:24:01 > 0:24:06The mild sweetness of the coconut needs a bit of a kick,
0:24:06 > 0:24:08and for that I have cayenne pepper.
0:24:17 > 0:24:18Right, let's mix this with my hands.
0:24:21 > 0:24:23Before I start dredging and dipping,
0:24:23 > 0:24:26I'm going to tell you about this new method I'm trying.
0:24:26 > 0:24:28Because normally, when I do this sort of thing,
0:24:28 > 0:24:30I get what I call "goujon fingers".
0:24:30 > 0:24:34Which means I have these balls of rather claggy breadcrumbs at the end
0:24:34 > 0:24:38of each finger. So I'm going to try and do something that I was taught,
0:24:38 > 0:24:43which is you keep one hand for wet ingredients and one hand for dry.
0:24:43 > 0:24:46I'm nominating my left hand for wet and my right for dry.
0:24:46 > 0:24:50So the prawns are wet, so they go in my left hand.
0:24:51 > 0:24:53These are raw prawns, and they're fresh.
0:24:53 > 0:24:55I don't use frozen,
0:24:55 > 0:24:59because the liquid they give out would make the oil spit too much.
0:25:00 > 0:25:03The rice flour is dry, so I'm going to use my right hand.
0:25:03 > 0:25:09First sprinkle a bit on top of the prawns to cover them,
0:25:09 > 0:25:10and then turn them.
0:25:12 > 0:25:16OK, so dry hand, I'm going to drop them into the eggs wet.
0:25:21 > 0:25:25The rice flour really helps the egg adhere.
0:25:32 > 0:25:36Egg is wet, so I'm going to use my left hand now to turn.
0:25:40 > 0:25:45And then I lift up each prawn and waggle it over the egg to get rid of
0:25:45 > 0:25:48any excess, and in it goes to the coconut and panko.
0:25:48 > 0:25:50There you are.
0:25:55 > 0:25:58And again, I'm going to cover the prawns a bit with this mixture,
0:25:58 > 0:26:01right hand, because it's dry, of course,
0:26:01 > 0:26:05before I turn them. And I really think it's important at this stage
0:26:05 > 0:26:07to give them a proper thick coating.
0:26:09 > 0:26:12And then I like to sort of press and scrunch a bit.
0:26:12 > 0:26:13Just turn everything.
0:26:17 > 0:26:22So far, so good. These plump little babies can sit here for safekeeping
0:26:22 > 0:26:23just for the mo.
0:26:26 > 0:26:29And that was so much fun I'm going in again.
0:26:46 > 0:26:51I have got quite a few more prawns to use up,
0:26:51 > 0:26:55but I'm very eager now to get onto the eating part of the process.
0:26:55 > 0:26:57So I'll turn the heat on under the oil,
0:26:58 > 0:27:01and while it heats up, I'm going to have a bit of a clean-up.
0:27:08 > 0:27:10The oil's good and hot now,
0:27:10 > 0:27:13so these plump little commas are ready to be dropped in.
0:27:13 > 0:27:17When I say dropped in, go gently. Here we are.
0:27:20 > 0:27:21Best sound.
0:27:24 > 0:27:26It's important the oil is properly hot,
0:27:26 > 0:27:31because this means by the time the outside is good and golden,
0:27:31 > 0:27:34the insides will be cooked but still succulent and tender.
0:27:42 > 0:27:45And while that's carrying on, I'm going to get my sauce ready.
0:27:46 > 0:27:48Look at this now.
0:27:48 > 0:27:49Golden ointment.
0:27:55 > 0:27:59Basket, my spider. Let's see how this is all... Ah!
0:28:02 > 0:28:06They're done. They're ready for me, and I'm ready for them.
0:28:09 > 0:28:13Hot crisp prawns, cool smooth dip.
0:28:24 > 0:28:28And inside all that crispness, the prawns are so lusciously tender.
0:28:28 > 0:28:30I'm going in again.
0:28:58 > 0:29:00Subtitles by Ericsson