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, amici.- 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,
0:00:34 > 0:00:38they're ready for me and I'm ready for them.
0:00:38 > 0:00:41Celebrating friendship at weekend feasts
0:00:41 > 0:00:43or making memories with family...
0:00:44 > 0:00:50..the food I eat is vibrant and varied, but always relaxed.
0:00:54 > 0:00:56Old favourites... So far, so good.
0:00:56 > 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.
0:01:07 > 0:01:10Oh, 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 > 0:01:22Whether 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.
0:01:48 > 0:01:50I make French toast so often.
0:01:50 > 0:01:53I make cinnamon French toast, I make orange French toast
0:01:53 > 0:01:56and I make French toast with plums. But, up till recently,
0:01:56 > 0:01:59all my variations on the theme have been sweet
0:01:59 > 0:02:03and I really felt the need for a savoury version,
0:02:03 > 0:02:07and my Parmesan French toast is so comforting
0:02:07 > 0:02:08when I get back late at night,
0:02:08 > 0:02:11having, unaccountably, missed my dinner.
0:02:11 > 0:02:14But it really makes the perfect weekend breakfast.
0:02:21 > 0:02:23I need just a handful of ingredients for this.
0:02:23 > 0:02:28And this being Parmesan French toast, that's the next ingredient.
0:02:28 > 0:02:33Very finely grated, so that the bread can absorb it.
0:02:35 > 0:02:40I want a bit of heat. Paprika gives me sweet heat.
0:02:40 > 0:02:43Sometimes I need a bit more fire and then I go for the cayenne
0:02:43 > 0:02:46and this brings its glorious colour as well.
0:02:49 > 0:02:54And I want tang, first from some Worcester sauce...
0:02:57 > 0:02:59..and then from some Dijon.
0:02:59 > 0:03:03And the mustard gives a much more intense savouriness.
0:03:06 > 0:03:08And I need this to be runnier,
0:03:08 > 0:03:11so that it's easier for the bread to absorb.
0:03:12 > 0:03:14So, it means a little bit of milk.
0:03:17 > 0:03:19Whisk it together.
0:03:25 > 0:03:29I like to use sourdough bread for this,
0:03:29 > 0:03:31or anything that's got a bit of bite to it.
0:03:31 > 0:03:33But, if you're using normal bread,
0:03:33 > 0:03:36then I'd advise you to let it stale just a little.
0:03:40 > 0:03:42And then, these slices...
0:03:44 > 0:03:47..need to bathe in this sunny mixture,
0:03:47 > 0:03:50just until they're soaked through and soft, but not falling to pieces.
0:03:51 > 0:03:53These are ready to be turned now
0:03:53 > 0:03:57and they can drink up the rest of the eggy mixture in the dish.
0:03:58 > 0:04:02Just want to spoon over the last little bit
0:04:02 > 0:04:04of this glorious golden mixture.
0:04:06 > 0:04:08And I'm ready to get frying.
0:04:13 > 0:04:16I want butter. I certainly want butter,
0:04:16 > 0:04:18but I want a bit of oil as well,
0:04:18 > 0:04:20just to stop it burning.
0:04:26 > 0:04:28That's bubbling away cheerfully,
0:04:28 > 0:04:31so I will lower in the Parmesan-soaked bread.
0:04:35 > 0:04:39I favour a pair of implements when cooking.
0:04:44 > 0:04:47See if it's ready to turn. Yes, it is.
0:04:54 > 0:04:57And while they cook on this side, I'm going to get my plate.
0:04:57 > 0:04:59Not that I'm impatient or anything.
0:05:04 > 0:05:08As you can see, this is also gratifyingly simple to make.
0:05:12 > 0:05:16And I could happily eat it any time of the day.
0:05:22 > 0:05:25MUSIC: You Don't Know by Helen Shapiro
0:05:30 > 0:05:33I'm always happy to eat my way to inspiration.
0:05:34 > 0:05:37# Oh, yeah, yeah, yeah
0:05:37 > 0:05:40# Although I love you so... #
0:05:40 > 0:05:42A traditional plain baked cheesecake
0:05:42 > 0:05:46is a force for good in the world and I wouldn't begin to deny it.
0:05:46 > 0:05:49In fact, I can feel the weight of disapproval
0:05:49 > 0:05:53of several generations of Eastern European antecedents
0:05:53 > 0:05:56over the fact I have been making a cheesecake that is not baked,
0:05:56 > 0:05:57just left to set in the fridge
0:05:57 > 0:06:00and, moreover, it's got white chocolate in it,
0:06:00 > 0:06:04but I am neither repentant nor defensive and why should I be
0:06:04 > 0:06:08when my white chocolate cheesecake is just that good?
0:06:11 > 0:06:13Instead of a regular digestive base,
0:06:13 > 0:06:16for this cheesecake, I use ginger nuts.
0:06:16 > 0:06:20I put 175g of them in a sturdy freezer bag,
0:06:20 > 0:06:24seal and bash them into crumbs with a rolling pin.
0:06:24 > 0:06:26Very satisfactory.
0:06:28 > 0:06:32I tip these into a bowl, pour over 50g of melted unsalted butter
0:06:32 > 0:06:35and simply mix together with a fork.
0:06:39 > 0:06:43This damp, sandy mixture goes into a 20-centimetre springform tin.
0:06:43 > 0:06:47I press down on it to form the base, pushing up the sides a little.
0:06:49 > 0:06:52This now just needs to go into the fridge to firm up a bit.
0:06:59 > 0:07:02So, the base is done and I'm going to get on with the filling,
0:07:02 > 0:07:04which starts with some cream cheese.
0:07:04 > 0:07:07I am going to be quite strict about this,
0:07:07 > 0:07:10which is the cream cheese must be full fat
0:07:10 > 0:07:13and it must be at room temperature.
0:07:13 > 0:07:16If you disobey on either count, you just won't get
0:07:16 > 0:07:19the requisite tongue-kissingly smooth texture
0:07:19 > 0:07:21and that would be too much of a disappointment
0:07:21 > 0:07:23for any of us to bear.
0:07:23 > 0:07:25Now, I've got 200g of white chocolate
0:07:25 > 0:07:28that I've melted and I've just let it stand a bit,
0:07:28 > 0:07:32so that it's cooler, but you can see it's still liquid.
0:07:32 > 0:07:34And this is white chocolate made for cooking with,
0:07:34 > 0:07:35because it melts more easily.
0:07:37 > 0:07:40And you can see it's flecked with vanilla.
0:07:40 > 0:07:42With a gentle fold...
0:07:47 > 0:07:52It is an unorthodox way of making a cheesecake, I do admit,
0:07:52 > 0:07:56but I really think it's one of the best cheesecakes I've ever eaten
0:07:56 > 0:08:00and all white chocolate haters are equally smitten.
0:08:02 > 0:08:05It really is as easy as one, two, three -
0:08:05 > 0:08:06with one being the cream cheese,
0:08:06 > 0:08:08two being the white chocolate
0:08:08 > 0:08:10and three being double cream.
0:08:11 > 0:08:14300mls of it, lightly whipped.
0:08:14 > 0:08:16I want it thickened but not holding its shape.
0:08:27 > 0:08:29That's perfect.
0:08:31 > 0:08:33In it goes.
0:08:40 > 0:08:44And a gentle fold, yet again. Nothing very strenuous here.
0:08:48 > 0:08:50Now, I could stop there but I won't.
0:08:50 > 0:08:53There's vanilla in the white chocolate, as it is,
0:08:53 > 0:08:56but it's been blanketed somewhat by the double cream,
0:08:56 > 0:08:58so I'm going to add a little more, just a teaspoon.
0:09:01 > 0:09:04And although there is already a bit of tang from the cream cheese,
0:09:04 > 0:09:07I really think you need sharpness in a cheesecake,
0:09:07 > 0:09:10so I've got lemon juice. Again, just a teaspoon.
0:09:16 > 0:09:18And then the last bit of folding.
0:09:24 > 0:09:26And the gingery base is ready.
0:09:26 > 0:09:32And softly dollop the white chocolate cheesecake filling on top.
0:09:39 > 0:09:42I'm just trying to smooth the top.
0:09:45 > 0:09:50And that's about as smooth as someone as clumsy
0:09:50 > 0:09:53and as impatient as me is going to get it.
0:09:54 > 0:09:56So, this needs to set in the fridge.
0:09:57 > 0:10:01Now, I do love this plain and unadorned,
0:10:01 > 0:10:03but it is utterly gorgeous,
0:10:03 > 0:10:08sprinkled with ten-degree nibbed, or else chopped, pistachios.
0:10:14 > 0:10:18I'm making a bit of an Eastern Mediterranean flavoured feast
0:10:18 > 0:10:20for supper and I'm giving my friends
0:10:20 > 0:10:23some incredibly juicy spiced lamb kofta.
0:10:23 > 0:10:27And alongside, there's warmed flatbread,
0:10:27 > 0:10:30an eye-poppingly intense garlic sauce,
0:10:30 > 0:10:33some tomatoes I'm just going to chop roughly with a bit of parsley,
0:10:33 > 0:10:38and a luminescent magenta tangle of quick-pickled onions.
0:10:40 > 0:10:41Pudding is a joyous creation.
0:10:41 > 0:10:44It's my rose and pepper pavlova with strawberries
0:10:44 > 0:10:47and it does sound quite exotic but, actually,
0:10:47 > 0:10:50the influence for it comes slightly closer to home.
0:10:50 > 0:10:54Indeed, the inspiration comes from my maternal grandfather, Felix.
0:10:54 > 0:10:57Look, here he is, very fresh-faced.
0:10:57 > 0:11:01Just as fresh-faced on his wedding day to my Granny Rosemary.
0:11:01 > 0:11:06Now, he always ate his strawberries with a grinding of black pepper,
0:11:06 > 0:11:09or so my mother always said. It was something of family folklore
0:11:09 > 0:11:11because I was only seven when he died.
0:11:11 > 0:11:13But I was inspired by that,
0:11:13 > 0:11:17but I prefer to add it to the pavlova base
0:11:17 > 0:11:20and pairing its perfumed warmth just with a little rosewater
0:11:20 > 0:11:24and it gives that marshmallow-bellied meringue
0:11:24 > 0:11:26the huskiest hint of Turkish delight.
0:11:31 > 0:11:34I make my pavlova base the night before.
0:11:34 > 0:11:38First, I whisk six large egg whites until they form firm peaks
0:11:40 > 0:11:45Then I very gradually add 375g of caster sugar.
0:11:45 > 0:11:48The key to getting a really thick glossy meringue
0:11:48 > 0:11:53is to keep the whisk fast but add the sugar really slowly.
0:12:01 > 0:12:04Once all the sugar's in and incorporated,
0:12:04 > 0:12:07I sprinkle over two and a half teaspoons of cornflour,
0:12:07 > 0:12:10a quarter of a teaspoon of ready-ground black pepper,
0:12:10 > 0:12:13the sort that comes in tubs - you know, school pepper.
0:12:16 > 0:12:19Then I add two teaspoons of white wine vinegar.
0:12:19 > 0:12:24Finally, and fragrantly, half a teaspoon of rosewater.
0:12:28 > 0:12:32And I gently fold in everything by hand.
0:12:33 > 0:12:38I draw a circle of roughly 22cms onto a sheet of baking parchment.
0:12:38 > 0:12:42This is just to guide me, as I dollop out the meringue.
0:12:48 > 0:12:52Once I've blobbed the meringue on the centre of my pencilled circle,
0:12:52 > 0:12:56I use a small crank spatula to smooth the sides and top
0:12:56 > 0:12:59of this voluminous snowy expanse.
0:13:00 > 0:13:02When the pavlova base is formed
0:13:02 > 0:13:05and looks a bit like the crown of a boater,
0:13:05 > 0:13:08it goes into an oven, preheated to 180.
0:13:08 > 0:13:10But the moment it's in,
0:13:10 > 0:13:14I immediately turn it down to 150 and bake it for an hour.
0:13:18 > 0:13:20I'm making lamb kofta,
0:13:20 > 0:13:23which are rather like Eastern Mediterranean meatballs
0:13:23 > 0:13:24in sausage form.
0:13:24 > 0:13:27I've got some good minced lamb in the bowl
0:13:27 > 0:13:32and I'm grating in an onion, partly to give flavour, of course,
0:13:32 > 0:13:34but also, because it tenderises the meat,
0:13:34 > 0:13:38making these koftas so wonderfully juicy.
0:13:39 > 0:13:42Mix some garlic, two fat cloves.
0:13:44 > 0:13:46I want the garlic more finely grated,
0:13:46 > 0:13:48so that it almost turns into pulp.
0:13:49 > 0:13:52Now, kofta actually aren't just sausage shapes.
0:13:52 > 0:13:54They can be burger-like patties as well.
0:13:54 > 0:13:56But what makes them distinctive,
0:13:56 > 0:13:58is their emphatic flavouring.
0:13:58 > 0:14:01And that's a lot of garlic.
0:14:02 > 0:14:06Next, some earthy cumin and coriander.
0:14:16 > 0:14:19I want the headiness of ground allspice.
0:14:19 > 0:14:21It is very intense, so not too much.
0:14:22 > 0:14:26And a favourite of mine in the kitchen - unashamedly so -
0:14:26 > 0:14:30some school pepper. That's to say, ready-ground white pepper.
0:14:30 > 0:14:36And this gives the heat of chilli, but with so much more flavour.
0:14:36 > 0:14:38Salt, of course.
0:14:41 > 0:14:43But it's the generous amount of fresh herbs that give
0:14:43 > 0:14:45the koftas so much exuberance.
0:14:45 > 0:14:50A herbal hit of parsley and fresh mint.
0:14:50 > 0:14:52And get chopping.
0:14:52 > 0:14:54They don't have to be chopped too finely.
0:14:59 > 0:15:02In these go. Beautiful heaping handful.
0:15:04 > 0:15:06And I'm going to get stuck in.
0:15:07 > 0:15:11I want to mix everything together well, but with a light hand.
0:15:11 > 0:15:14I don't want the mixture to become dense and compact.
0:15:19 > 0:15:21Ah, I should have thought about doing this
0:15:21 > 0:15:24before I got my hands into the kofta mixture,
0:15:24 > 0:15:27but I want a dish...to put them in.
0:15:30 > 0:15:34OK. And now, rollin', rollin', rollin'.
0:15:34 > 0:15:35This is how I make them.
0:15:35 > 0:15:38I just pinch out a bit, a decent bit,
0:15:38 > 0:15:41give it a squelch in my hands, briefly,
0:15:41 > 0:15:45and then roll to a sausage shape.
0:15:46 > 0:15:49Then roll again at the ends to taper them,
0:15:49 > 0:15:51so I've got a little zeppelin.
0:15:53 > 0:15:57And then, when it goes in the dish, I just want to flatten it a bit,
0:15:57 > 0:15:59because it'll make it easier to cook.
0:16:00 > 0:16:03Traditionally, kofta are formed into sausages around a skewer
0:16:03 > 0:16:05and then cooked over flames.
0:16:05 > 0:16:08But I so rarely used my barbecue,
0:16:08 > 0:16:11I just cook these in a frying pan instead.
0:16:11 > 0:16:14These need to sit in the fridge to firm up for a short bit
0:16:14 > 0:16:18and, while they're there, I can de-kofta my hands
0:16:18 > 0:16:19and get on with my garlic sauce.
0:16:21 > 0:16:26I say sauce, but all that's involved is a little grating and stirring.
0:16:27 > 0:16:29To a bowl of Greek yoghurt,
0:16:29 > 0:16:32I add a generous sprinkling of sea salt flakes.
0:16:34 > 0:16:39Then I mince in a lot of garlic. This sauce is heady stuff.
0:16:44 > 0:16:46Now for the zest of a lemon....
0:16:48 > 0:16:50..followed by its juice.
0:16:53 > 0:16:57Finally, some beautifully pungent dried mint and just stir to combine.
0:17:07 > 0:17:09I decant the sauce into its serving bowl now,
0:17:09 > 0:17:13but I won't get a kofta cooking till suppertime.
0:17:15 > 0:17:18MUSIC: Revival by Martine Girault
0:17:30 > 0:17:33All I do is fry these zeppelin-shaped patties in olive oil
0:17:33 > 0:17:35over high-ish heat.
0:17:35 > 0:17:38I give them five minutes or so a side.
0:17:46 > 0:17:49I've been soaking some sliced red onions in vinegar,
0:17:49 > 0:17:51which takes the sting out of them
0:17:51 > 0:17:54and also turns them a glorious lambent puce.
0:17:56 > 0:17:59These need to go into this little bowl here.
0:18:01 > 0:18:05Time to turn over the kofta and give them a little bit of a baste.
0:18:16 > 0:18:19I've already got some warm flatbreads out on the table,
0:18:19 > 0:18:23along with my sauce, some roughly chopped tomatoes with parsley
0:18:23 > 0:18:24and some shredded iceberg.
0:18:27 > 0:18:29Now, the kofta and I can join them.
0:18:33 > 0:18:37- Hello.- OK, kofta, onions.
0:18:38 > 0:18:41This is so strong, this garlic sauce.
0:18:41 > 0:18:43Never too much garlic.
0:19:02 > 0:19:05Time to put the finishing touches to pudding.
0:19:06 > 0:19:09My pav base is completely cold now, which is just as well,
0:19:09 > 0:19:12cos it's time to get on with the strawberry topping.
0:19:12 > 0:19:15Now, I've cut these strawberries into three, from top to bottom,
0:19:15 > 0:19:18so you can still see their rather beautiful shape.
0:19:18 > 0:19:20There's 300g there.
0:19:20 > 0:19:24And, although I often make a passion fruit pavlova
0:19:24 > 0:19:25and it's one of my favourites
0:19:25 > 0:19:28and I love the crunchiness of the seeds then,
0:19:28 > 0:19:31for this pav, I'm just using the juice.
0:19:34 > 0:19:37It not only heightens the flavour of the strawberries,
0:19:37 > 0:19:40much as using balsamic vinegar does,
0:19:40 > 0:19:43but it also brings that sour-sweet fragrance of its own.
0:19:48 > 0:19:51And last bit of ritual disembowelling coming up.
0:20:03 > 0:20:06Right, I'm going to pour the passion fruit juice
0:20:06 > 0:20:09over the strawberries, every last bit.
0:20:13 > 0:20:16Just two teaspoons of caster sugar.
0:20:21 > 0:20:25That mixture of sharpness and sweetness really sings.
0:20:32 > 0:20:35Right, I'm going to leave these to macerate while I whip the cream.
0:20:36 > 0:20:39I've got 300mls of double cream in there
0:20:39 > 0:20:43and I want it whipped until it's thick and airy but still soft.
0:20:47 > 0:20:50I'm going to flip over the pavlova base.
0:20:55 > 0:20:57Et voila!
0:20:57 > 0:21:02Because, as ever, it's this wonderful tender marshmallowy side
0:21:02 > 0:21:05that I want hitting the cream when it goes on.
0:21:11 > 0:21:13Perfect.
0:21:18 > 0:21:21So, I want a swirling mound
0:21:21 > 0:21:23and don't ever worry
0:21:23 > 0:21:27about some cracks and splinters in the pav base.
0:21:27 > 0:21:30MUSIC: I'm On Top from Warner & Chappell Productions
0:21:37 > 0:21:42I want a few swirls and eddies to tumble my strawberries onto.
0:21:45 > 0:21:47And here are the strawberries now.
0:21:47 > 0:21:49You can see what the passion fruit juice has done.
0:21:49 > 0:21:54They're slick, scarlet and glossy. Spoon these over.
0:22:04 > 0:22:08I love the way the juice has mixed some of the red of the strawberry
0:22:08 > 0:22:12and the golden of the passion fruit and it's now a gleaming coral.
0:22:14 > 0:22:16And now I want some of this coral juice
0:22:16 > 0:22:19to run down the sides in scented rivulets.
0:22:22 > 0:22:26I could fall headlong into this so happily, but better not.
0:22:26 > 0:22:31MUSIC: Mr Heartbreaker by Dale Herr
0:22:59 > 0:23:02Some evenings, I just want to savour
0:23:02 > 0:23:05something simple, special and in a bowl.
0:23:09 > 0:23:13Right, I'm gloving up to make my golden egg curry.
0:23:13 > 0:23:16It gets its goldenness from this turmeric
0:23:16 > 0:23:19and, although I want its beautiful hue in the food,
0:23:19 > 0:23:21I really could do without it staining
0:23:21 > 0:23:24everything in the kitchen, including me, forever.
0:23:25 > 0:23:29I use a teaspoon to peel it, like I do for ginger.
0:23:29 > 0:23:32It's the easiest way to go. It's very thin-skinned. Who isn't?
0:23:34 > 0:23:36Just comes off very easily.
0:23:36 > 0:23:41The clingfilm on the board is another one of my precautions.
0:23:41 > 0:23:44It seems a bit of a faff, I know, but it's so worth it,
0:23:44 > 0:23:47cos fresh turmeric adds such depth.
0:23:47 > 0:23:50Of course, you can use a teaspoon of ground turmeric,
0:23:50 > 0:23:51so don't worry.
0:23:52 > 0:23:54I'll just chop it roughly.
0:23:54 > 0:23:58And this is ingredient numero uno for the curry paste,
0:23:58 > 0:24:01which I'm going to make in here. And in it goes.
0:24:01 > 0:24:07And now I can de-glove and get on with the rest of the paste.
0:24:07 > 0:24:10A fair amount of chopping has taken place.
0:24:10 > 0:24:12I've got some garlic and some regular green chillies.
0:24:12 > 0:24:13I've deseeded them.
0:24:13 > 0:24:17And I've left these teeny, teeny little green finger chillies
0:24:17 > 0:24:18with the seeds in.
0:24:18 > 0:24:21They are very hot but I'm trying to modulate the heat in this fashion.
0:24:21 > 0:24:25A lot of warmth from some ginger and a lot of shallots.
0:24:26 > 0:24:28In everything goes.
0:24:32 > 0:24:33And now I'm going to blitz them to a paste.
0:24:47 > 0:24:49That's both fierce and fragrant.
0:24:53 > 0:24:55I've got a smooth paste now.
0:24:55 > 0:24:57It all looks a bit Day-Glo green at this stage,
0:24:57 > 0:24:59but it won't, once it's cooked.
0:24:59 > 0:25:04To do that, I'm going to heat some vegetable oil in this wok.
0:25:04 > 0:25:08I'll get my spoon that I've already ruined with turmeric.
0:25:08 > 0:25:10And I have to say ground turmeric does exactly the same.
0:25:15 > 0:25:18I'm just going to fry this until it softens.
0:25:20 > 0:25:23Think eggs poached in a rich, aromatic,
0:25:23 > 0:25:26tamarind-sharp coconutty soup.
0:25:26 > 0:25:28Absolutely gorgeous.
0:25:28 > 0:25:31Oh, nearly forgot my lemongrass.
0:25:33 > 0:25:36It's getting engulfed by the paste now.
0:25:36 > 0:25:38Looking rather Halloween, but it won't.
0:25:40 > 0:25:43This now is soft, it's slightly reduced.
0:25:43 > 0:25:46So, in goes some coconut milk.
0:25:50 > 0:25:54And some tamarind. And the sharpness is so crucial here.
0:26:00 > 0:26:03Got a bit of salt. Always important with eggs.
0:26:03 > 0:26:05Well, I think important with everything.
0:26:06 > 0:26:09Just a bit of water from this recently boiled kettle.
0:26:15 > 0:26:18While that's coming to the boil,
0:26:18 > 0:26:21I am going to perform a small amount of surgery
0:26:21 > 0:26:22on these three finger chillies,
0:26:22 > 0:26:26because part of my heat modulation scheme means that,
0:26:26 > 0:26:31if I pierce these slightly with the tip of a knife,
0:26:31 > 0:26:34a bit of the heat will seep out into the sauce.
0:26:34 > 0:26:38If you want it milder, don't pierce them.
0:26:38 > 0:26:40If you want it much milder, don't add them.
0:26:40 > 0:26:44And, however hot you think you like your food, don't eat them.
0:26:49 > 0:26:51The currency of recipes is such a valuable one to me
0:26:51 > 0:26:54and I was given this recipe by a Malaysian friend.
0:26:54 > 0:26:56I'm going to hope my Malaysian is OK here,
0:26:56 > 0:26:59because I think it's called "masak lemak telur".
0:27:02 > 0:27:07Now this is lusciously thick and still bubbling.
0:27:07 > 0:27:10So, in goes the egg.
0:27:12 > 0:27:15CURRY SAUCE BUBBLES LOUDLY You can hear the curry sauce
0:27:15 > 0:27:17is impatient for it.
0:27:17 > 0:27:19On goes the lid.
0:27:21 > 0:27:25I have to say, I often make a huge batch of this sauce in advance
0:27:25 > 0:27:27and freeze it or put it in the fridge in portions,
0:27:27 > 0:27:31so I can have a golden egg curry at a moment's notice.
0:27:33 > 0:27:37Yes, that is just how I like the egg, so the white's cooked
0:27:37 > 0:27:40but the yolk looks like it's going to be fabulously runny.
0:27:44 > 0:27:46My tummy is rumbling.
0:27:46 > 0:27:50MUSIC: Tally Ho! by JR Walker And The All Stars
0:27:59 > 0:28:03Mmm, I might give it a little bit of chilli, try not to bite on it.
0:28:05 > 0:28:07And I've got some flatbreads left over,
0:28:07 > 0:28:09just right for dippage as well.
0:28:11 > 0:28:13Right, I'm going in.
0:28:17 > 0:28:19Mmm.
0:28:26 > 0:28:28Glorious!