0:00:05 > 0:00:06This is very delicious.
0:00:08 > 0:00:11'A table is more than a piece of furniture,
0:00:11 > 0:00:13'just 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 > 0:00:24before I did anything else, I bought a table, and not just to eat at,
0:00:24 > 0:00:26but to live around.
0:00:26 > 0:00:28- Chin-chin, amici! - Chin-chin, everybody!- Cheers.
0:00:30 > 0:00:34'At 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 > 0:00:43'..celebrating friendship at weekend feasts, or 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 > 0:00:55'Old favourites...'
0:00:55 > 0:00:57So far, so good!
0:00:57 > 0:01:00'..and fresh discoveries.'
0:01:00 > 0:01:01I need to be alone with my sandwich now.
0:01:02 > 0:01:06'The comfort of the familiar combined with the exuberance of the new.'
0:01:08 > 0:01:10Oh! I can hear how good this is going to be.
0:01:11 > 0:01:14'The 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.
0:01:56 > 0:02:00Any morning that starts off with my tomato and fried bread hash
0:02:00 > 0:02:03is a good one, as far as I'm concerned.
0:02:03 > 0:02:07I've got a couple of slices cut from a bloomer here,
0:02:07 > 0:02:10which I am now just cutting into chunky cubes.
0:02:14 > 0:02:16I've got some olive oil in here.
0:02:16 > 0:02:18I mean, just regular olive oil, not extra virgin.
0:02:18 > 0:02:21I'm going to turn the bread in the pan a bit,
0:02:21 > 0:02:25because what I want is for the cubes to become golden all over.
0:02:25 > 0:02:29Oh, and they will be so wonderful and resoundingly crunchy when they're done!
0:02:36 > 0:02:40How long the cubes of bread take to get golden will depend, really,
0:02:40 > 0:02:42on how fresh or stale the bread is.
0:02:42 > 0:02:43Either way, it's fine.
0:02:44 > 0:02:47Let them fall on a bit of kitchen towel.
0:02:54 > 0:02:57I'm going to leave the pan off the heat while I chop a banana shallot -
0:02:57 > 0:03:00my secret weapon in the kitchen.
0:03:00 > 0:03:05Aiming for fine half-moons, but knife skills I don't possess,
0:03:05 > 0:03:07so some will be fine...
0:03:08 > 0:03:10..some a bit chunky.
0:03:17 > 0:03:18In they go.
0:03:23 > 0:03:27I'm going to sprinkle some salt over the shallots.
0:03:27 > 0:03:29I do this whenever I fry onions or shallots,
0:03:29 > 0:03:32when I don't want them to burn at all
0:03:32 > 0:03:35because the salt makes the onions give out a little bit of water.
0:03:35 > 0:03:39I want them soft and golden, even a bit caramelised in places,
0:03:39 > 0:03:40but not burnt.
0:03:43 > 0:03:44Oh!
0:03:44 > 0:03:48And while those cook, I'm going to chop up a few tomatoes.
0:03:51 > 0:03:54When I was at university, fried bread with tinned tomatoes
0:03:54 > 0:03:58was the Friday special in the college canteen.
0:03:58 > 0:04:02And while I love a fried slice - I won't hear a word against it -
0:04:02 > 0:04:06I've always been a bit troubled by the pairing with tinned tomatoes.
0:04:06 > 0:04:08So I go for fresh ones instead.
0:04:09 > 0:04:10And I completely forgot the garlic.
0:04:10 > 0:04:12How could I?
0:04:12 > 0:04:16Because I want the oomph from some minced garlic.
0:04:31 > 0:04:35So, the shallots are soft and golden in places.
0:04:35 > 0:04:36Time for the tomatoes.
0:04:36 > 0:04:39They spit a bit because of the liquid, but that's fine.
0:04:49 > 0:04:52So, pepper.
0:04:52 > 0:04:53Good grinding.
0:04:57 > 0:04:58Worcester sauce.
0:04:59 > 0:05:00A must.
0:05:03 > 0:05:06And I'm going to snip in some chives using my sewing scissors.
0:05:15 > 0:05:17Everything looks ready there.
0:05:17 > 0:05:18Mm!
0:05:18 > 0:05:22More than ready. Tumble these bronze and crisp cubes in.
0:05:24 > 0:05:28Just tossing it together so that everything is combined, and oh!
0:05:28 > 0:05:29I can hear how good this is going to be.
0:05:33 > 0:05:35So now, ready to plate up.
0:05:42 > 0:05:44With slightly frenzied haste!
0:05:45 > 0:05:47Utterly understandable, under the circs.
0:05:49 > 0:05:50Want every bit.
0:05:55 > 0:06:00And a final sprinkling of chives. I mean,
0:06:00 > 0:06:05this is really excellent when you need to absorb excess alcohol,
0:06:05 > 0:06:07obviously not the case now,
0:06:07 > 0:06:10which makes me realise why they had it in the college canteen.
0:06:32 > 0:06:34I'm making a bit of a vegan feast tonight.
0:06:34 > 0:06:36And I know it sounds odd, coming from a meat eater,
0:06:36 > 0:06:38but I really love cooking vegan food.
0:06:38 > 0:06:41It's like painting with a fresh palette.
0:06:41 > 0:06:43So, when my friends come round later,
0:06:43 > 0:06:46I'm giving them a vibrant butternut and sweet potato curry,
0:06:46 > 0:06:50which I serve with black rice and a green, green,
0:06:50 > 0:06:54green sauce made of coriander, chillies and garlic.
0:06:57 > 0:07:00And for pudding, I've got something I call lemon tender cake,
0:07:00 > 0:07:02which comes with a blueberry compote.
0:07:05 > 0:07:08- This is very delicious.- Yeah. - It is very delicious.
0:07:08 > 0:07:12Actually, the inspiration for the cake comes from my travels.
0:07:12 > 0:07:15When I was in Kansas City a couple of years back,
0:07:15 > 0:07:20I went into a cafe there and had the most wonderful mini lemon bunt cakes.
0:07:20 > 0:07:24And yes, I do take a photograph of everything I eat.
0:07:24 > 0:07:30In fact, I ate a lot of them because I had very serious research to do.
0:07:30 > 0:07:33So, when I got back home, I played with the recipe
0:07:33 > 0:07:34and came up with this.
0:07:34 > 0:07:37Starting off with 225g of plain flour,
0:07:37 > 0:07:40I add one and a half teaspoons of baking powder
0:07:40 > 0:07:43and half a teaspoon of bicarb,
0:07:43 > 0:07:45then finally a quarter of a teaspoon of salt.
0:07:48 > 0:07:50And just fork them together.
0:07:50 > 0:07:51That's the dry ingredients done.
0:07:54 > 0:08:00And now into a batter jug goes 275g of coconut milk.
0:08:00 > 0:08:04I spoon the thick bit out first, then pour in the liquid.
0:08:05 > 0:08:09To this I add 150g of caster sugar.
0:08:10 > 0:08:13I now need 150ml of vegetable oil...
0:08:14 > 0:08:16..and a teaspoon of vanilla extract.
0:08:22 > 0:08:25I finally grate in the fragrant zest of two lemons.
0:08:30 > 0:08:33I also need three tablespoons of juice,
0:08:33 > 0:08:35which is about one lemon's worth.
0:08:37 > 0:08:38Then I just stir to mix.
0:08:45 > 0:08:48And now it's just a matter of adding the wet ingredients to the dry.
0:08:52 > 0:08:55I do realise it all goes a bit greige at this point.
0:08:55 > 0:08:57I suppose, if you're unused to making eggless cakes,
0:08:57 > 0:09:01you do miss the goldenness of the yolks, but do not fear.
0:09:01 > 0:09:04This is one sensational cake once it's baked.
0:09:06 > 0:09:09Pour the batter into a 20cm springform tin
0:09:09 > 0:09:13and give it about 30 minutes in an oven at 180 degrees.
0:09:18 > 0:09:23The cake is baked, and it can sit here calmly while I equally serenely
0:09:23 > 0:09:24get on with my blueberry compote.
0:09:26 > 0:09:30I've got 150g of blueberries.
0:09:30 > 0:09:33And I want a tablespoon of caster sugar.
0:09:41 > 0:09:44And now the same amount of lemon juice.
0:09:46 > 0:09:48Going to have to hope I don't get pips when I do this
0:09:48 > 0:09:51cos I'm squeezing straight onto the spoon.
0:09:54 > 0:09:55My lucky day!
0:10:00 > 0:10:05Finally, into the pan, before it goes on the heat, 50ml of cold water.
0:10:09 > 0:10:11Let's give it a bit of a swirl to let the sugar dissolve.
0:10:19 > 0:10:20And now on the heat.
0:10:22 > 0:10:25So, this needs to come to a bubble now, which won't take long.
0:10:25 > 0:10:27And these garnet glossy juices need to be thickened.
0:10:29 > 0:10:32And for that, I need some cornflour.
0:10:32 > 0:10:35A small amount. Just a teaspoon and a half.
0:10:42 > 0:10:46And exactly the same amount of cold water to slake it.
0:11:02 > 0:11:04The blueberries have started to soften now,
0:11:04 > 0:11:06so I don't need to cook them any further.
0:11:06 > 0:11:10I just need to thicken them, adding my cornflour and water.
0:11:11 > 0:11:14This will take the barest moment.
0:11:20 > 0:11:21And just like that,
0:11:21 > 0:11:23my beaded berry glaze is ready.
0:11:26 > 0:11:29Mm! Look at this. The colour of 1940s nail varnish,
0:11:29 > 0:11:31and just as glossy.
0:11:33 > 0:11:35I'll leave this to cool and thicken
0:11:35 > 0:11:38and top the cake with it just at the very last moment.
0:11:55 > 0:11:58I need some bits and pieces for my curry tonight.
0:11:58 > 0:12:01And this being a butternut and sweet potato curry,
0:12:01 > 0:12:04there are no prizes for guessing what I'm going to get.
0:12:04 > 0:12:07So, let's... Butternut, sweet potato.
0:12:07 > 0:12:09I think I need to get another one.
0:12:09 > 0:12:13Now, you can use ground turmeric in this curry.
0:12:14 > 0:12:18But what really makes the difference for me is using this fresh turmeric,
0:12:18 > 0:12:20these little rhizomes,
0:12:20 > 0:12:23and you can see they've got quite a tender pinky orangey-ness
0:12:23 > 0:12:25that's peeking through the skin.
0:12:25 > 0:12:29Once you've peeled them, they are so intensely orange, though.
0:12:29 > 0:12:31Very, very bright.
0:12:31 > 0:12:35I have to say, that intense orangey-ness does get everywhere.
0:12:35 > 0:12:40So, before I start, I peel the turmeric, just using a teaspoon,
0:12:40 > 0:12:43and then chop it up and I leave it in a bowl,
0:12:43 > 0:12:46ready for all the other paste ingredients.
0:12:46 > 0:12:50To the turmeric I add roughly chopped red onion and chillies.
0:12:51 > 0:12:54Then I slice fresh ginger and pop that in too.
0:12:57 > 0:13:00Next, I chop some garlic and add that as well.
0:13:05 > 0:13:08And then onto the dried spices.
0:13:08 > 0:13:10First, coriander and then a little cinnamon.
0:13:15 > 0:13:20Finally, I sprinkle in sea salt and all that remains for me to do is
0:13:20 > 0:13:22blitz everything together.
0:13:35 > 0:13:36Glorious!
0:13:36 > 0:13:39And now I need this rambunctiously vibrant paste to make
0:13:39 > 0:13:41my rambunctiously vibrant curry.
0:13:49 > 0:13:53Now, whenever you cook with turmeric,
0:13:53 > 0:13:57you must never use a wooden spoon unless you don't mind it getting stained.
0:13:57 > 0:13:59And here's one I stained earlier.
0:13:59 > 0:14:01In fact, I've stained quite a few in my time.
0:14:04 > 0:14:07I just want to cook the paste a teeny bit, let it soften.
0:14:07 > 0:14:08No more than that.
0:14:11 > 0:14:15Now, good cans of coconut milk separate into a thick part on top
0:14:15 > 0:14:17and a watery part underneath.
0:14:17 > 0:14:21And it's the thick part I want in now.
0:14:21 > 0:14:26And the rich creaminess of the coconut milk is so wonderful against
0:14:26 > 0:14:30the fierceness of onion and chilli, garlic and turmeric.
0:14:32 > 0:14:35Cooking, like the rest of life, is all about balance.
0:14:38 > 0:14:41On that note, I'm going to add the rest of the coconut milk.
0:14:41 > 0:14:42And you can see it is quite watery.
0:14:47 > 0:14:49And now some vegetable stock, and that's to say
0:14:49 > 0:14:52hot water and vegetable stock granules.
0:14:54 > 0:14:57Just to thin it a bit.
0:14:57 > 0:15:01The coconut milk, the butternut squash and the sweet potatoes ARE sweet,
0:15:01 > 0:15:05and I want to add a note of acidity with these canned tomatoes.
0:15:15 > 0:15:17All that remains to be done...
0:15:18 > 0:15:22..is for me to add the butternut squash and the sweet potato.
0:15:22 > 0:15:24I'm going to drop them in very gently,
0:15:24 > 0:15:27otherwise I'll get splattered with orange.
0:15:27 > 0:15:28Might do anyway.
0:15:36 > 0:15:38And while caution was a wise plan,
0:15:38 > 0:15:41my impatience is getting the better of me
0:15:41 > 0:15:43and I'm just going to add the rest now.
0:15:50 > 0:15:52And this now needs to come to the boil.
0:15:52 > 0:15:54Now, I'm serving rice with it.
0:15:54 > 0:15:55Let me show you. It's this.
0:15:57 > 0:15:58Black Venus Rice from Italy.
0:15:58 > 0:16:02Because I just adore the drama of the black rice
0:16:02 > 0:16:04against the orange curry.
0:16:04 > 0:16:06I mean, you can serve whatever rice you want.
0:16:08 > 0:16:11I'm going to leave this to cook at a simmer with the lid on.
0:16:11 > 0:16:15I'll get on with my green sauce and then just put it in a bowl to go out
0:16:15 > 0:16:19on the table, and people can just dollop spoonfuls on their bowls of curry as they eat.
0:16:25 > 0:16:28To make this coriander and jalapeno salsa,
0:16:28 > 0:16:32I tear up an entire bunch of coriander.
0:16:32 > 0:16:33I want the stalks as well.
0:16:37 > 0:16:40Then I add roughly chopped fresh green jalapeno peppers.
0:16:49 > 0:16:51Now some roughly chopped garlic
0:16:51 > 0:16:53and a good sprinkling of sea salt.
0:16:57 > 0:17:02I pour over vegetable oil then finely grate a couple of limes.
0:17:10 > 0:17:14Then my old favourite, Mexican Elbow, comes into play.
0:17:14 > 0:17:19And I squeeze the juice into the bowl, and now I simply blitz to mix.
0:17:38 > 0:17:39Hello!
0:17:39 > 0:17:42BIRMINGHAM ACCENT: I have curry! Curry!
0:17:42 > 0:17:44- Right, I'm ready, I'll ladle. - That looks good!
0:17:44 > 0:17:46School meals want to have a ladle.
0:17:48 > 0:17:49Ooh! Look at that.
0:17:49 > 0:17:52One spoonful or two spoonfuls of the sauce?
0:17:52 > 0:17:56Um... I think one, and people can add more as they need.
0:17:56 > 0:17:59- Yes, you can splodge. You can splodge.- Oh, it's a splodge, yes.
0:17:59 > 0:18:01Please, sir, can I have some more?
0:18:01 > 0:18:04- OK, chin-chin, amici!- Chin-chin, everybody!- Buon appetito!
0:18:04 > 0:18:05- Cheers.- Thank you.
0:18:07 > 0:18:10No, no, no! It can be a very comforting version.
0:18:10 > 0:18:13- The only thing you can eat out of a bowl is comforting.- Yeah.
0:18:13 > 0:18:15And you see yourself making this, Matthew?
0:18:15 > 0:18:16Have you finished your bowl already, Lisa?
0:18:16 > 0:18:19- Yes, I'm ready for the next! - LAUGHTER
0:18:21 > 0:18:24Well, I'm very excited about pudding, and this won't take long.
0:18:24 > 0:18:27So, unclip the cake.
0:18:28 > 0:18:31And turn it out here.
0:18:34 > 0:18:36And now the unveiling!
0:18:37 > 0:18:39Before the compote goes on the cake,
0:18:39 > 0:18:42I'm going to slather it with this coconut milk yoghurt.
0:18:42 > 0:18:45I've got 250g here.
0:18:45 > 0:18:50Such a cooling balm after the peppiness of the salsa-spiked curry.
0:18:50 > 0:18:51I need to add a couple of things.
0:18:51 > 0:18:54First some vanilla, just a teaspoon.
0:18:56 > 0:18:57Stir that in quickly.
0:19:00 > 0:19:01Not too quickly.
0:19:03 > 0:19:04I love this.
0:19:07 > 0:19:09And then some icing sugar.
0:19:09 > 0:19:11I've got two and a half teaspoons here.
0:19:11 > 0:19:14I'll push it through the tea strainer.
0:19:15 > 0:19:16Don't want any lumps.
0:19:28 > 0:19:33And now I shall spoon the sweetly vanilla-scented coconut milk yoghurt
0:19:33 > 0:19:34over the upended cake.
0:19:38 > 0:19:43And the yoghurt on it like this makes every mouthful taste even softer,
0:19:43 > 0:19:45lighter and fluffier.
0:19:54 > 0:19:57If any yoghurt starts to creep down the side of the cake,
0:19:57 > 0:19:59don't worry about it. I mean, I think it looks rather charming.
0:20:03 > 0:20:04And now my compote.
0:20:04 > 0:20:08I'm going to thrash it a bit with a fork, just to help it spread on.
0:20:10 > 0:20:15And then, with this incredibly white yoghurt serving as a frame,
0:20:15 > 0:20:18I'm going to dollop this in the middle.
0:20:21 > 0:20:24It's all looking a bit 1970s, but I rather like that.
0:20:34 > 0:20:35Thank you very much.
0:20:35 > 0:20:37GENERAL CHATTER
0:20:37 > 0:20:39Now, this looks delicious!
0:20:39 > 0:20:41OK, everyone's ignoring me!
0:20:41 > 0:20:43I'm not. I'm already passing my plate down.
0:20:43 > 0:20:46- Of course you are! - Exactly, in anticipation.
0:20:46 > 0:20:50- So this is... Maria is obviously always first, is always first. - So what is it? What is that?
0:20:50 > 0:20:53- The pudding is my favourite thing. - I might not tell you, I might leave that as a bit of a secret.
0:20:53 > 0:20:56Is that one of the small or the big slices?
0:20:56 > 0:20:58I don't know. The first one is really difficult to tell, isn't it?
0:20:58 > 0:21:03- The first cut is the deepest.- Oh, beautifully done!- Mm!- Oh, delicious!
0:21:04 > 0:21:05Oh, my God!
0:21:09 > 0:21:10This is fantastic!
0:21:12 > 0:21:13It's very good, I must say!
0:21:15 > 0:21:17This is very delicious.
0:21:17 > 0:21:19It is very delicious.
0:21:19 > 0:21:21As you know, I'm not a pudding person.
0:21:21 > 0:21:24- Pudding's my absolute favourite. - Really?
0:21:24 > 0:21:26- It's all she really wants to eat! - That's all I want to eat.
0:21:49 > 0:21:53I'm very happy to say a big bowl of pasta lies on the horizon.
0:21:53 > 0:21:56And I'm after a short, sturdy shape.
0:21:56 > 0:21:57Now, these I love.
0:21:57 > 0:22:00I have to have these at home. They're called Radiatori.
0:22:00 > 0:22:06Why anyone had the idea to make a pasta shape modelled on a radiator,
0:22:06 > 0:22:08I don't know, but it works really well.
0:22:08 > 0:22:12Ah! These...I had to get these. I was rather entranced by them,
0:22:12 > 0:22:16but I haven't used them yet. They're called Fidanzati Capresi.
0:22:16 > 0:22:21Fidanzati means, like, you know, fiances, engaged couple, from Capri.
0:22:21 > 0:22:24Look, you can see they're lovingly entwined.
0:22:24 > 0:22:27And talking of family relations in pasta and entwined...
0:22:29 > 0:22:31..I'm going to get these Gemelli.
0:22:31 > 0:22:33Now, gemelli means twins.
0:22:33 > 0:22:39And I had always presumed that this was because these were two little
0:22:39 > 0:22:42strings of pasta turned around each other.
0:22:42 > 0:22:46But, in fact, I have since found out that it's a single rope of pasta
0:22:46 > 0:22:50twisted back on itself like a helicoidal twist, I'll have you know.
0:23:07 > 0:23:10Right, the Gemelli are in. I'll get started with the sauce.
0:23:10 > 0:23:14It's a sauce of anchovies, tomato and mascarpone.
0:23:14 > 0:23:17And it is full of zesty flavour.
0:23:25 > 0:23:27I do need to say a word about anchovies,
0:23:27 > 0:23:30which is that a lot of people think they don't like them because
0:23:30 > 0:23:35they've had a sort of salty, rusty nail on a bad pizza.
0:23:35 > 0:23:38But, in fact, think of anchovies as the bacon of the sea.
0:23:38 > 0:23:42They give depth and a wonderful, savoury intensity.
0:23:42 > 0:23:44So, let's just get this off the Mezzaluna.
0:23:45 > 0:23:48They're pretty much a mush
0:23:48 > 0:23:52because the idea is for them almost to melt into the oil.
0:24:02 > 0:24:07And they're flavouring the oil so gorgeously as they cook.
0:24:14 > 0:24:17The anchovies are pretty well dissolved in the oil.
0:24:17 > 0:24:20So, now a bit more pep and brio.
0:24:22 > 0:24:24Fat clove of garlic first.
0:24:33 > 0:24:38And more heat with some dried red chilli flakes.
0:24:43 > 0:24:44A semi-stir,
0:24:44 > 0:24:47and then some cherry tomatoes. I just halve them across the equator.
0:24:54 > 0:24:55These won't take very long
0:24:55 > 0:24:58to start exuding all their gloopy tomato-ness
0:24:58 > 0:25:01into the flavoured oil, but while I wait,
0:25:01 > 0:25:04cos I don't like waiting, I'm going to chop a bit of parsley.
0:25:18 > 0:25:22Right, let's see how these little tomatoes are doing.
0:25:25 > 0:25:29You can see that their skin has started to sag and wrinkle a bit.
0:25:29 > 0:25:31Don't I know how they feel!
0:25:34 > 0:25:37So, time to add some Vermouth, and I know I should say Ver-MOOTH,
0:25:37 > 0:25:39but I've had a lifetime of mispronouncing it,
0:25:39 > 0:25:41too late to change.
0:25:45 > 0:25:47So cheering when it starts bubbling up,
0:25:47 > 0:25:49and you can see that the tomatoes,
0:25:49 > 0:25:51aided and abetted by the chilli flakes,
0:25:51 > 0:25:54have turned the liquid a vibrant orange.
0:25:55 > 0:25:58And it's the insides of the tomatoes that will thicken this,
0:25:58 > 0:26:00as well as a bit of bubbling away.
0:26:08 > 0:26:10And now that's done.
0:26:11 > 0:26:14Got some mascarpone, which mellows it,
0:26:14 > 0:26:19but actually there's a great tang to mascarpone, which I like.
0:26:24 > 0:26:27The sauce is the colour of tinned tomato soup!
0:26:27 > 0:26:28Doesn't taste like that.
0:26:32 > 0:26:33And now some Parmesan.
0:26:34 > 0:26:36And I know, traditionally,
0:26:36 > 0:26:41Italians would never really add Parmesan to any pasta sauce
0:26:41 > 0:26:45that either has fish in it or is very chillified and garlicky,
0:26:45 > 0:26:48but, you know, this isn't an Italian recipe.
0:26:48 > 0:26:49It's londinese.
0:26:55 > 0:26:58Now I just need a sprinkle of parsley.
0:27:06 > 0:27:11If you're going to drain your pasta, remove a cupful of the liquid first,
0:27:11 > 0:27:13but I won't need to like this.
0:27:14 > 0:27:18So I'm just going to lift it into the wok.
0:27:26 > 0:27:29You can see how the Gemelli have swollen.
0:27:29 > 0:27:30They looked so teeny before.
0:27:42 > 0:27:46It's a scant sauce, but a very highly-flavoured one.
0:27:50 > 0:27:53And that's it ready, near instant.
0:27:59 > 0:28:02I love its salty, creamy tanginess.
0:28:07 > 0:28:11Inside, I'm telling myself to stop, but I'm ignoring that direction.
0:28:17 > 0:28:18Final bit of parsley.
0:28:22 > 0:28:24That's just what I need.