0:00:04 > 0:00:07CHURCH BELLS RING
0:00:09 > 0:00:12This is where my great love affair with Italy began.
0:00:12 > 0:00:18I came here as a teenager to Florence and in fact worked as a chambermaid in this very hotel.
0:00:18 > 0:00:24I just wanted to be Italian, I think, and I absorbed it all, I loved it all,
0:00:24 > 0:00:29but the food has been an enduring inspiration.
0:00:35 > 0:00:38- Buon giorno.- Buon giorno.
0:00:38 > 0:00:41I suppose I regard Italy as my gastronomic
0:00:41 > 0:00:47and, dare I say it, and I probably shouldn't, but I'm going to anyway, my spiritual home.
0:00:47 > 0:00:50It's not that I'm trying to pretend to be Italian,
0:00:50 > 0:00:54but more that I want to evoke the spirit of Italy just on my own doorstep.
0:00:57 > 0:01:01So this is really all about my kind of Italian cooking,
0:01:01 > 0:01:04but just using ingredients a little closer to home.
0:01:06 > 0:01:08'In Italy, food is life.
0:01:08 > 0:01:11'It's family, it's tradition,
0:01:11 > 0:01:13'it's passion.'
0:01:13 > 0:01:16Utter rapture. 'It's style,
0:01:16 > 0:01:20'it's confidence and I love that.'
0:01:20 > 0:01:27Out of this world! 'I'm taking the bold flavours of Italy and giving them my own express approach.'
0:01:28 > 0:01:32One taste and it's kapow!
0:01:40 > 0:01:44You can't come to Florence without encountering Florentine steak.
0:01:44 > 0:01:48It's justly famous, a huge T-bone cooked over a grill.
0:01:48 > 0:01:53I never had the chance to try this when I lived in Florence and I wouldn't attempt it at home.
0:01:53 > 0:01:57Instead, I've got my own version of another Italian classic,
0:01:57 > 0:02:00the tagliata, which is simply a steak that you cook,
0:02:00 > 0:02:05then slice on the diagonal, so you can feed two people out of one steak.
0:02:05 > 0:02:08If you have steak, you have chips.
0:02:08 > 0:02:12If you have my tagliata, you've got to have my Tuscan fries.
0:02:16 > 0:02:18I don't peel the potatoes,
0:02:18 > 0:02:23but I just chop them really more into the size of British chips than French fries,
0:02:23 > 0:02:25then I slightly dry them with a tea towel,
0:02:25 > 0:02:29so they have no excess starch or liquid.
0:02:29 > 0:02:34And then this is the radical departure and you have to have faith.
0:02:34 > 0:02:40Instead of plunging my raw potato chips into hot oil,
0:02:40 > 0:02:42I put them into cold oil.
0:02:42 > 0:02:48You would think this would make for soggy chips that absorb a lot of oil and this is not the case.
0:02:48 > 0:02:54These make simply the best chips I've ever had,
0:02:54 > 0:02:57crisp on the outside and sweet and fluffy inside.
0:02:57 > 0:03:01But what's going to make these into Tuscan fries,
0:03:01 > 0:03:05rather than French fries, is the addition of fresh garlic and herbs,
0:03:05 > 0:03:10dropped gently into the bubbling oil towards the end of the cooking.
0:03:10 > 0:03:13I think it's all coming together perfectly now.
0:03:13 > 0:03:18The griddle is ready to set my steak a-sizzling and the chips are ready for their garlic.
0:03:18 > 0:03:24Beautiful pink cloves. I shall drop them in gently, of course.
0:03:24 > 0:03:29The thing about the garlic cloves, because they're fried in their skins,
0:03:29 > 0:03:34it's as if the insides steam to a caramelised stickiness.
0:03:37 > 0:03:39Vegetarians turn away now.
0:03:39 > 0:03:42I have a luscious steak
0:03:42 > 0:03:44that needs sizzling.
0:03:44 > 0:03:46It's incredibly easy.
0:03:46 > 0:03:48Two minutes a side,
0:03:48 > 0:03:51then let it rest for two minutes a side in its marinade,
0:03:51 > 0:03:56or rather its post-hoc marinade, because it goes in after, rather than before cooking.
0:03:56 > 0:04:02Let's get on with that. I start off with some olive oil, proper extra-virgin olive oil.
0:04:02 > 0:04:06Somewhere between a marinade and a dressing, really.
0:04:07 > 0:04:09A splash of red wine vinegar.
0:04:12 > 0:04:14My favourite -
0:04:14 > 0:04:18an inferno of red chilli flakes.
0:04:21 > 0:04:23And some dried oregano.
0:04:25 > 0:04:27And "sale".
0:04:27 > 0:04:30I'm going to swirl it about.
0:04:30 > 0:04:35I love those colours and that's because I know what it's going to taste like.
0:04:37 > 0:04:39Time to turn the steak first time,
0:04:39 > 0:04:41shooting from the hip.
0:04:45 > 0:04:51Great. I'm going to get all my herbs ready, a beautiful Tuscan bouquet.
0:04:51 > 0:04:55I've got sage, which is bitter, but in a good way,
0:04:55 > 0:04:59and I love the way the Italians fry sage, often adding it to pasta.
0:04:59 > 0:05:03I've got rosemary - just the smell of Italian summer for me.
0:05:03 > 0:05:07I have thyme, which is just absolutely my favourite herb.
0:05:07 > 0:05:12I've got some oregano, but I'm going to keep those for the steak later.
0:05:12 > 0:05:13Right...
0:05:13 > 0:05:16Everything... Everything is keeping me calm.
0:05:16 > 0:05:19I'll turn this off the heat.
0:05:19 > 0:05:22In this goes to its marinade.
0:05:22 > 0:05:26So what happens now is that the juices from the steak
0:05:26 > 0:05:28ooze into the marinade
0:05:28 > 0:05:33and the fiery flavours of the marinade ooze back into the steak.
0:05:33 > 0:05:37It's what you call a very good relationship.
0:05:37 > 0:05:40I shall get cracking with my tomatoes.
0:05:40 > 0:05:42An arduous task, slicing them in half(!)
0:05:43 > 0:05:47Of course, these cherry tomatoes have sweetness in them,
0:05:47 > 0:05:53but what I particularly like here is they've got just enough acidity to make the steak taste sweet.
0:05:53 > 0:05:59It's one of the things the Italians always know, which is why they often put lemon on their steak.
0:05:59 > 0:06:05If you have a bit of acid with meat, everything, all the flavours intensify.
0:06:09 > 0:06:12Right, that's its first side in the marinade.
0:06:12 > 0:06:16Already it's yielded up all that glorious juice.
0:06:18 > 0:06:20Last bit of luscious resting
0:06:20 > 0:06:26and I am going to herb up the chips, the fries.
0:06:26 > 0:06:28In goes the sage.
0:06:29 > 0:06:32Some rosemary, not too much.
0:06:32 > 0:06:36Just enough to add its sweet, resiny flavour,
0:06:36 > 0:06:39and then a few sprigs of thyme.
0:06:39 > 0:06:42You can never have too much thyme!
0:06:45 > 0:06:48Final stretch, home stretch.
0:06:48 > 0:06:50So...
0:06:50 > 0:06:52The steak goes on the board.
0:06:54 > 0:06:59Just before I carve it, I'll drop the tomatoes in, cut side down,
0:06:59 > 0:07:04so some of the tomato flavour oozes out into the marinade,
0:07:04 > 0:07:07and then the marinade coats the tomatoes.
0:07:07 > 0:07:10So it's a bit of give, a bit of take.
0:07:11 > 0:07:16So, I know I am the world's worst carver, but even I can slice a steak
0:07:16 > 0:07:21and this brings me to why it's called a "tagliata" in Italian
0:07:21 > 0:07:23because "tagliare" just means "to cut".
0:07:23 > 0:07:30In the same way, actually, "tagliatelle" just means pasta that's been cut into little strips.
0:07:30 > 0:07:35The joy of it here is that instead of using a huge, Italian T-bone steak,
0:07:35 > 0:07:41I just use a regular sirloin steak and can make one steak feed two greedy people.
0:07:41 > 0:07:44To serve this, I have artistic pretensions,
0:07:44 > 0:07:49by which I mean I just let the bits of steak drop where they do
0:07:49 > 0:07:53and then afterwards, I fill in the gaps with the tomatoes.
0:07:59 > 0:08:02And now this is the bit I love,
0:08:02 > 0:08:09these burnished, fiery juices just trickled on top of the steak and tomatoes.
0:08:15 > 0:08:19You don't have to add fresh oregano, but if you have some to hand,
0:08:19 > 0:08:21it would be madness not to.
0:08:22 > 0:08:25And now my chips.
0:08:27 > 0:08:34I...am going to exercise unfamiliar caution
0:08:34 > 0:08:36and take the chips out.
0:08:36 > 0:08:42I've got some parchment here, you could use kitchen towel, just to absorb any excess grease.
0:08:44 > 0:08:49These are not what you'd expect from chips cooked from cold oil.
0:08:50 > 0:08:52Ah, you can hear they're crisp!
0:09:05 > 0:09:10- It's ready, it's ready, it's ready. - Thank you.- That sounds enthusiastic.
0:09:10 > 0:09:16- You might need to take this from me, Bruno.- Am I doing water? - You can do water.- Hmm!
0:09:16 > 0:09:18I might add a bit of salt.
0:09:18 > 0:09:23- That's what I did.- Thank you for pouring me some water(!)- Sorry.
0:09:23 > 0:09:29- You don't have a glass.- Any particular ones you want me to aim for?- Squishy.- Squishy, not crisp?
0:09:31 > 0:09:34I'm not going to give you any tomatoes. Don't worry.
0:09:36 > 0:09:40- How's your day been? Bad? Good?- Fine.
0:09:40 > 0:09:41Fine.
0:09:49 > 0:09:52LAUGHTER
0:09:52 > 0:09:54It looks like you're joining in.
0:09:58 > 0:10:00My children are bigger than me now,
0:10:00 > 0:10:06but luckily, I've always got lots of other people's little ones surrounding me, so I'm happy.
0:10:06 > 0:10:12It happens that my meatzza and my chocolate hazelnut cheesecake are just perfect for this sort of thing.
0:10:12 > 0:10:18It's a family favourite because those two things are my stepdaughters' absolute favourites.
0:10:18 > 0:10:22Because the cheesecake needs to sit in the fridge for a long while,
0:10:22 > 0:10:26I always get started with this the night before.
0:10:26 > 0:10:29The base is made like most cheesecake bases.
0:10:29 > 0:10:32That's to say, a mixture of digestives and butter.
0:10:32 > 0:10:35And I add two other ingredients -
0:10:35 > 0:10:40some chocolate hazelnut spread and some chopped hazelnuts.
0:10:40 > 0:10:45I then blitz all these ingredients together until they resemble damp sand.
0:10:45 > 0:10:49Tip this mixture into a cake tin and press it down smooth.
0:10:56 > 0:10:59The base is made and ready in the fridge.
0:10:59 > 0:11:03I now have to make the topping which is as easy as uno, due, tre.
0:11:03 > 0:11:05So, uno...
0:11:06 > 0:11:09It is a cheesecake, so we have cream cheese.
0:11:10 > 0:11:13As easy as this is,
0:11:13 > 0:11:17I have got some very strict stipulations.
0:11:17 > 0:11:23And chief of those is that the cream cheese must be at room temperature.
0:11:23 > 0:11:29You will never get a gorgeously smooth texture in a cheesecake if the cream cheese is fridge-cold.
0:11:29 > 0:11:31Due...
0:11:31 > 0:11:35Icing sugar - not an awful lot because there is sweetness to come.
0:11:40 > 0:11:43This, incidentally, is a no-bake cheesecake,
0:11:43 > 0:11:46so it's just a question of mixing up a topping,
0:11:46 > 0:11:51slathering it on to the base and putting it in the fridge to set.
0:11:51 > 0:11:54And now, tre, and very important -
0:11:54 > 0:11:57chocolate hazelnut paste.
0:11:59 > 0:12:03Now, I do know, I really do, that cheesecake is not Italian,
0:12:03 > 0:12:07but you know what, I have a pot of Italy right here.
0:12:07 > 0:12:11The chocolate hazelnut paste, originally called "pasta gianduja",
0:12:11 > 0:12:16was one of my early discoveries and I just fell in love with it.
0:12:19 > 0:12:23I'm determined to get every last bit out of this.
0:12:27 > 0:12:30Now I'm just mixing these three ingredients together,
0:12:30 > 0:12:34and while they're mixing, I shall slink off and retrieve my base.
0:12:51 > 0:12:53It looks perfect to me,
0:12:53 > 0:12:55all smooth and whipped.
0:13:00 > 0:13:02This is my treat later.
0:13:11 > 0:13:15There's not a huge amount of mixture here,
0:13:15 > 0:13:20but you don't want this to be overwhelmingly rich.
0:13:20 > 0:13:24You just want it to be gloriously indulgent.
0:13:24 > 0:13:28It's actually rather therapeutic trying to get the top smooth.
0:13:28 > 0:13:34It doesn't need to be too smooth because I am going to scatter some hazelnuts on top,
0:13:34 > 0:13:36ready toasted, ready chopped.
0:13:36 > 0:13:43Actually, it does occur to me that this entire cheesecake is made out of ingredients from packets or jars.
0:13:43 > 0:13:46Should I be embarrassed? I'm not.
0:13:47 > 0:13:53I love the sudden, bronzy gold topping.
0:13:55 > 0:13:57Tutto a posto!
0:13:58 > 0:14:02Both cheesecake and cheesecake maker can now chill.
0:14:05 > 0:14:09# Lasciano tracce impercettibili
0:14:09 > 0:14:11# Le traiettorie delle mongolfiere
0:14:11 > 0:14:13# E l'uomo che sorveglia il cielo
0:14:13 > 0:14:15# Non scioglie la matassa del volo
0:14:15 > 0:14:18# E non distingue piu l'inizio
0:14:18 > 0:14:20# Di quando sono partite
0:14:20 > 0:14:24# Sopra gli ormeggi e la zavorra Sono partite... #
0:14:25 > 0:14:30My cheesecake has had time to set, resting overnight and the rest in the fridge,
0:14:30 > 0:14:33and I need do nothing further with that.
0:14:33 > 0:14:39All I have to do is consider my meatzza. Now, my meatzza is a wondrous thing, I say immodestly.
0:14:39 > 0:14:42It's like a pizza, as you might guess,
0:14:42 > 0:14:48but instead of having a bread base, it's got like a meatball mixture that's squished flat into a disc.
0:14:50 > 0:14:54My meatzza is a regular fixture on the menu in Casa Lawson.
0:14:54 > 0:14:56It is so easy to make.
0:14:56 > 0:15:00You need a fairly large-sized bowl with some minced meat in it.
0:15:00 > 0:15:06Break two eggs on to the minced meat, then sprinkle over some Parmesan.
0:15:08 > 0:15:12And that's really to give saltiness and boost flavour.
0:15:12 > 0:15:17Then you can add either breadcrumbs, which is more Italian, or porridge oats.
0:15:17 > 0:15:21What you want is to help the base of the meatzza firm up.
0:15:22 > 0:15:26Mince over the mixture a clove of garlic,
0:15:26 > 0:15:29then sprinkle with freshly chopped parsley.
0:15:29 > 0:15:33These are the traditional flavourings for Italian meatballs.
0:15:33 > 0:15:38Just mix everything together in the bowl. I find this easiest to do by hand.
0:15:38 > 0:15:41Whatever implement you choose, do not overmix.
0:15:41 > 0:15:46Now put this mixture into a greased, round baking tin.
0:15:46 > 0:15:53Squish it down gently, remembering not to press too hard. Again you don't want to overwork the mixture.
0:15:56 > 0:15:59Open a can of chopped tomatoes and drain it.
0:15:59 > 0:16:03I don't want any excess liquid ruining my meatzza base.
0:16:04 > 0:16:08I add a sprinkling of dried oregano,
0:16:08 > 0:16:12a small amount of sea salt and a drizzle of garlic oil.
0:16:14 > 0:16:20Stir that to mix and then use it to spread over the top of the meatzza base.
0:16:24 > 0:16:27Slice a mozzarella ball into thinnish slices.
0:16:27 > 0:16:31I think of this as a cheese sunburst.
0:16:32 > 0:16:36This needs to go into a hot oven for about 25 minutes,
0:16:36 > 0:16:39by which time the meat base is set,
0:16:39 > 0:16:42the tomatoes bubbling
0:16:42 > 0:16:44and the cheese blistered gold.
0:16:44 > 0:16:49Before I slice and serve it, I strew with fresh basil.
0:16:49 > 0:16:51It really does look like a pizza.
0:16:56 > 0:17:00# Per sentire una canzone con te
0:17:00 > 0:17:03# Ed averti solamente per me... #
0:17:03 > 0:17:05Look at that!
0:17:05 > 0:17:10# E con me ti portero In un piccolo e nascosto caffe
0:17:10 > 0:17:14# C'e la macchina dei dischi che va
0:17:14 > 0:17:17# Tanta musica per noi suoneri... #
0:17:17 > 0:17:19It's a cake!
0:17:19 > 0:17:23# Frankie Laine e Doris Day Ogni cuore suoneri...
0:17:25 > 0:17:28# Jukebox e una magica invenzion
0:17:28 > 0:17:33# Jukebox, pochi soldi una canzon Jukebox... #
0:17:39 > 0:17:41LAUGHTER
0:17:49 > 0:17:55Look, I have never made any secret of the fact that greed is my main motivation.
0:17:55 > 0:17:59I am so often inspired to cook because of something I've eaten.
0:17:59 > 0:18:04I am also something of a cookbook geek, certainly a rather obsessive researcher.
0:18:04 > 0:18:06Let me explain.
0:18:06 > 0:18:12When I was last in Sicily, I had some pasta with something called pesto trapanese.
0:18:12 > 0:18:15And I wanted to find out more about it when I got back.
0:18:15 > 0:18:19One thing that research teaches you, and this is incredibly important,
0:18:19 > 0:18:25is there's no one authentic version, not even with traditional recipes, in fact, particularly not.
0:18:25 > 0:18:31Everyone wants there to be one authentic way, but there isn't and cooking can't be like that
0:18:31 > 0:18:34because cooking is alive, like language,
0:18:34 > 0:18:36so, for example, this Sicilian...
0:18:36 > 0:18:38Excuse me.
0:18:39 > 0:18:45This Sicilian, in her pesto trapanese, has a cup of basil.
0:18:45 > 0:18:48This Sicilian, however,
0:18:48 > 0:18:52he uses fresh mint which is a fantastic herb.
0:18:52 > 0:18:57I associate it more with Sardinia than Sicily, but that's what he uses in his pesto trapanese.
0:18:57 > 0:19:01This Londoner, however, uses neither herb in her pesto,
0:19:01 > 0:19:05but instead scatters fresh basil on top of the pasta.
0:19:18 > 0:19:23I suppose now would be the time to say that I have taken liberties with this recipe.
0:19:23 > 0:19:28Whenever I've come across this Sicilian pesto, it's always been to dress spaghetti.
0:19:28 > 0:19:34These are fusilli lunghi, just long fusilli. I think of them as golden ringlets.
0:19:34 > 0:19:39But they are often described less poetically as telephone cords.
0:19:39 > 0:19:44But I like them and the sauce really clings to them well because of all the ridges.
0:19:44 > 0:19:48So this just needs to cook and the sauce doesn't need to cook.
0:19:48 > 0:19:51The sauce you just blitz up, so here goes.
0:19:51 > 0:19:58There are three ingredients you will always find in a Sicilian pesto and the first one of these is garlic.
0:19:58 > 0:20:02I'm just going to peel it and pop it in.
0:20:03 > 0:20:07Just as their northern counterpart's pesto has pine nuts,
0:20:07 > 0:20:11in Sicily, you always find it with almonds.
0:20:11 > 0:20:13They grow in abundance there.
0:20:16 > 0:20:20The third ingredient in this holy trinity is tomatoes
0:20:20 > 0:20:22and I have a pig full of them.
0:20:22 > 0:20:27They're very sweet, these, both in terms of taste and to look at.
0:20:27 > 0:20:32Just plonk them in. I'm not peeling, I'm not de-seeding, not doing anything.
0:20:34 > 0:20:38So the garlic, the almonds and the tomatoes you'll always find,
0:20:38 > 0:20:44but the first time I had pesto trapanese, I encountered an altogether more baroque version
0:20:44 > 0:20:48and that contained anchovies, as so much food in Sicily does.
0:20:49 > 0:20:55I love anchovies, but when I make this for my children, who don't, I just add Parmesan instead.
0:20:56 > 0:21:00It also contained sultanas.
0:21:00 > 0:21:03Regular sultanas or raisins would be fine.
0:21:05 > 0:21:10And as so often in Sicily, whenever you have sultanas in a savoury recipe,
0:21:10 > 0:21:15you also find their lip-puckering counterpart in the form of capers,
0:21:15 > 0:21:18so just a few of these to scatter in.
0:21:19 > 0:21:21A bit of pungency.
0:21:21 > 0:21:23And of course, olive oil.
0:21:25 > 0:21:28Proper extra-virgin olive oil
0:21:28 > 0:21:31because this sauce is not being cooked.
0:21:31 > 0:21:33You will taste its peppery flavour.
0:21:33 > 0:21:37And this, in essence, is the sauce. I'm going to blitz it.
0:21:37 > 0:21:41I do this a lot for bigger crowds of people and I use the processor.
0:21:41 > 0:21:46It's the perfect thing to cook when you have a lot of people to feed because it's no effort.
0:21:46 > 0:21:51But if you're not cooking in any quantity, a stick blender is just fine.
0:21:56 > 0:22:00That's it, well, barring one ingredient, which I'll come to.
0:22:00 > 0:22:04Let's just see how the pasta is getting on.
0:22:04 > 0:22:06Perfect.
0:22:06 > 0:22:10This is the essential ingredient and it's not just for this sauce.
0:22:10 > 0:22:14It's the essential ingredient for just about any pasta sauce.
0:22:14 > 0:22:19It is this - some of the starchy water the pasta has been cooking in.
0:22:19 > 0:22:22I'm going to drain the pasta and that's it.
0:22:23 > 0:22:26Almost embarrassingly low effort.
0:22:37 > 0:22:40I've just got the sauce to finish.
0:22:40 > 0:22:46I just want maybe a tablespoon or so of the pasta cooking water to go into the blender.
0:22:48 > 0:22:52Back it goes on, just to help it become a bit velvety.
0:23:06 > 0:23:09See, look! That is so easy and yet so perfect.
0:23:09 > 0:23:13And I'm a princess in a castle with gold cutlery today.
0:23:14 > 0:23:20I am not going to eat all of this. I mean, actually, I could, but I'm not.
0:23:20 > 0:23:24The thing is, it's so fantastic cold the next day for a packed lunch.
0:23:24 > 0:23:26Hideously inauthentic, I know.
0:23:26 > 0:23:30No Italian will own up to eating a pasta salad, but it is really good.
0:23:30 > 0:23:37What I shall do is strew picturesquely with my basil leaves.
0:23:37 > 0:23:41I say "buon appetito" to myself and chow down.
0:24:03 > 0:24:08When I lived in Florence, I was young, so obviously, I wanted to have a good time,
0:24:08 > 0:24:13but there's only so much of a good time you can have on a chambermaid's wages.
0:24:13 > 0:24:18I preferred to spend my money on a glass of Prosecco than a fancy dinner,
0:24:18 > 0:24:23but I did manage to find one dish that I could afford, that absorbed alcohol, that was delicious
0:24:23 > 0:24:27and came with a free loaf of bread, so I always chose it
0:24:27 > 0:24:30and actually, I still eat it now.
0:24:47 > 0:24:53I think my Eggs in Purgatory may just be the best thing to eat after a night out.
0:24:56 > 0:25:01On reflection, it may even be better the morning after and you will see why.
0:25:01 > 0:25:03So, a light coating of olive oil..
0:25:03 > 0:25:08and now for a bit of pungency, a bit of fresh garlic.
0:25:08 > 0:25:12I'm using a whole garlic clove which is quite a lot. This is a small pan.
0:25:18 > 0:25:23There is something about returning to the books you loved when you were young.
0:25:23 > 0:25:29It can be a disappointment, but I can go back to this and it's even better than when I was young.
0:25:29 > 0:25:34I would so much rather return to the food of my youth than to my youth itself,
0:25:34 > 0:25:38so my Eggs in Purgatory now is the best of both worlds.
0:25:39 > 0:25:44The garlic is giving me warmth, but I want heat and that means chilli.
0:25:44 > 0:25:46I like this to pack a punch.
0:25:46 > 0:25:50I have such a thing about little pixie pans. This is my best yet.
0:25:51 > 0:25:55Quite a bit of chilli. I want a kick here.
0:25:57 > 0:26:02I don't want the garlic to burn, it'll just taste acrid,
0:26:02 > 0:26:06so I'm just smooshing it a bit in the heat.
0:26:06 > 0:26:09Now for the tomatoes.
0:26:14 > 0:26:16- SIZZLING - Hmm!
0:26:22 > 0:26:25It's very easy to size this up, actually,
0:26:25 > 0:26:31because once you have a big pan, more cans of tomatoes, you can get more eggs in,
0:26:31 > 0:26:33but this is my selfish solo treat.
0:26:34 > 0:26:36Egg goes in.
0:26:37 > 0:26:39Beautiful.
0:26:39 > 0:26:42And now, I think, some Parmesan...
0:26:42 > 0:26:47Really, I'm using Parmesan in place of salt, so I don't want too much.
0:26:47 > 0:26:52You could add salt when you're eating, but I'd rather leave it out now
0:26:52 > 0:26:57because the one thing you can't rectify in cooking is oversalting.
0:27:01 > 0:27:05I'm going to pop a lid on, just so the egg can poach.
0:27:06 > 0:27:08I'll get my bread ready.
0:27:11 > 0:27:13I can't wait!
0:27:13 > 0:27:18I love this particularly on New Year's Day when one needs a bit of resuscitation.
0:27:18 > 0:27:24I always say Eggs in Purgatory is absolute heaven when you're feeling like hell!
0:27:34 > 0:27:37Now...this is perfection.
0:27:39 > 0:27:45The tomatoes are bubbling, the white is cooked and the yolk is still runny.
0:27:45 > 0:27:47I am diving in!
0:27:49 > 0:27:52There's no other way to do this.
0:28:00 > 0:28:03It's only me, so I can double-dip.
0:28:14 > 0:28:17# Tu vuo fa l'americano Mmericano... #
0:28:17 > 0:28:20Lovely.
0:28:21 > 0:28:23Like courgette confetti.
0:28:23 > 0:28:25Have you got a napkin?
0:28:25 > 0:28:28That gorgeous, golden tornado there!
0:28:28 > 0:28:33Since when has chocolate cake got anything to do with need?
0:28:34 > 0:28:36# Tu giochi al basebal'
0:28:36 > 0:28:39# Ma e solde pe' Camel
0:28:39 > 0:28:42# Chi te li da? La borsetta di mamma!
0:28:42 > 0:28:46# Tu vuo fa l'americano Mmericano!
0:28:46 > 0:28:48# Mmericano!
0:28:48 > 0:28:51# Ma si nato in Italy! Siente a mme
0:28:51 > 0:28:53# Non ce sta niente a ffa
0:28:53 > 0:28:56# OK, napolita! Tu vuo fa l'american!
0:28:56 > 0:28:59# Tu vuo fa l'american! #
0:29:01 > 0:29:05- 21.- Action!- The base is already done, so that's... OK.
0:29:05 > 0:29:11Can I hang this the other way, so I don't hit things? I've made the base... Oh, for God's sake!
0:29:11 > 0:29:14Subtitles by Red Bee Media Ltd