0:00:04 > 0:00:06I suppose I regard Italy
0:00:06 > 0:00:09as my gastronomic and, dare I say it,
0:00:09 > 0:00:11and I probably shouldn't but I'm going to anyway,
0:00:11 > 0:00:12my spiritual home.
0:00:12 > 0:00:15It's not that I'm trying to pretend to be Italian
0:00:15 > 0:00:18but more that I want to evoke the spirit of Italy
0:00:18 > 0:00:19just on my own doorstep.
0:00:24 > 0:00:27So this is really all about my kind of Italian cooking
0:00:27 > 0:00:31but just using ingredients a little closer to home.
0:00:33 > 0:00:35In Italy food is life.
0:00:35 > 0:00:40It's family, it's tradition, it's passion.
0:00:40 > 0:00:41Utter rapture.
0:00:41 > 0:00:44It's style, it's confidence
0:00:44 > 0:00:47and I love that.
0:00:47 > 0:00:48Out of this world.
0:00:48 > 0:00:51I'm taking the bold flavours of Italy
0:00:51 > 0:00:53and giving them my own express approach.
0:00:55 > 0:00:59One taste and it's kapow!
0:01:18 > 0:01:21Vorrei una coppa con tre gusti.
0:01:22 > 0:01:26'When I first came to Italy really over half a lifetime ago,'
0:01:26 > 0:01:29I was just blown away by the way everything tasted.
0:01:29 > 0:01:32And the first time I went into a gelateria
0:01:32 > 0:01:36it was like suddenly having flavour in Technicolor
0:01:36 > 0:01:39cos I'd been brought up in a world where you had ice cream
0:01:39 > 0:01:41in chocolate, vanilla, strawberry.
0:01:44 > 0:01:48Now, Italian ice cream is the best in the world
0:01:48 > 0:01:52and I want to do honour to it but I certainly won't compete.
0:01:52 > 0:01:56So what I've done is come up with a simplified version
0:01:56 > 0:01:59but it still has the depth of flavour and complexity
0:01:59 > 0:02:01of proper Italian ice cream.
0:02:12 > 0:02:15There is a reason that most people buy ice cream.
0:02:15 > 0:02:18The thing is, it can be incredibly complicated to make.
0:02:18 > 0:02:21One, most ice cream needs a custard as its base.
0:02:21 > 0:02:25And the second thing is, you need an expensive, fancy machine.
0:02:25 > 0:02:30But my no-churn, one-step coffee ice cream is really so simple,
0:02:30 > 0:02:32I mean, it's almost embarrassing.
0:02:32 > 0:02:34You start off with this very elegant ingredient,
0:02:34 > 0:02:36some condensed milk.
0:02:36 > 0:02:39A lot of people will think this is not very Italian.
0:02:39 > 0:02:44But actually latte condensato is quite an Italian ingredient.
0:02:46 > 0:02:48Of course, no-one would believe that here.
0:02:48 > 0:02:50But it's true.
0:02:50 > 0:02:53So here I am feeling very Italian.
0:02:53 > 0:02:57And then on top of that, 300ml of double cream.
0:03:00 > 0:03:03Only two more ingredients. It's a very simple recipe.
0:03:03 > 0:03:09I want two tablespoons of instant espresso powder.
0:03:09 > 0:03:12And that's what it is. It's not ground espresso coffee.
0:03:12 > 0:03:15And it's not instant coffee.
0:03:15 > 0:03:17You can find it at the supermarket easily.
0:03:20 > 0:03:22Smells very strong but I want it strong.
0:03:22 > 0:03:29And that's why, as well, my final ingredient is some espresso liqueur.
0:03:31 > 0:03:33The thing about alcohol is it really helps with ice cream
0:03:33 > 0:03:36because alcohol will never freeze hard.
0:03:36 > 0:03:39So the consistency of your ice cream will always be soft.
0:03:44 > 0:03:46I promised you one step and one step it is.
0:03:46 > 0:03:47Turn it on and whisk.
0:03:50 > 0:03:51And all I need to do now is wait
0:03:51 > 0:03:55till that rather magnificently manila-toned cream
0:03:55 > 0:04:00has whipped to soft but thick peaks.
0:04:05 > 0:04:07Perfect. Now my tubs...
0:04:07 > 0:04:10You can use any but I rather like acting
0:04:10 > 0:04:13as if I've got my own ice-cream factory.
0:04:13 > 0:04:16To write on, just in case I forget what I'm doing,
0:04:16 > 0:04:19which happens quite a bit these days.
0:04:19 > 0:04:21That's coffee ice cream.
0:04:26 > 0:04:31I love the colour of this as well as the taste.
0:04:31 > 0:04:32Mmm.
0:04:32 > 0:04:33Mmm! It is delicious.
0:04:33 > 0:04:35Very sweet at this stage.
0:04:35 > 0:04:37And that's for a reason.
0:04:37 > 0:04:41When you freeze any food, it numbs the flavour a bit.
0:04:41 > 0:04:45So you eat ice cream so cold
0:04:45 > 0:04:48you want the flavours to be slightly more emphatic at this stage.
0:04:48 > 0:04:51And emphatic they most certainly are.
0:04:51 > 0:04:53This is the hardest part for me,
0:04:53 > 0:04:56actually getting something from one container into another.
0:04:56 > 0:05:01And the great thing about this ice cream is that it keeps that texture
0:05:01 > 0:05:04and all that airiness once it's frozen, too.
0:05:07 > 0:05:10For me in a minute. But for now...these tubs...
0:05:11 > 0:05:13..in the freezer...
0:05:15 > 0:05:16FREEZER BEEPS
0:05:18 > 0:05:20..which is serenading me.
0:05:20 > 0:05:21FREEZER BEEPS
0:05:40 > 0:05:42I would so much rather have a walk-in larder
0:05:42 > 0:05:44than a walk-in wardrobe.
0:05:44 > 0:05:47And the only thing that makes me as happy as being in Italy
0:05:47 > 0:05:49is being surrounded by Italian food.
0:05:49 > 0:05:51There's not enough time in this life
0:05:51 > 0:05:55for me to go through all my beloved ingredients one by one.
0:05:55 > 0:05:57But I have got some that are hot favourites -
0:05:57 > 0:06:00chief among these has to be Marsala.
0:06:00 > 0:06:03Can't live without it.
0:06:03 > 0:06:05It's fortified wine from Sicily
0:06:05 > 0:06:10and just adds instant depth and sort of a husky resonance to anything
0:06:10 > 0:06:11that you're cooking.
0:06:11 > 0:06:14Now, I love fire as well. So that means chillies
0:06:14 > 0:06:17I've got dried chilli flakes,
0:06:17 > 0:06:19I've got whole dried hot red chillies,
0:06:19 > 0:06:20teeny little sweet ones
0:06:20 > 0:06:22and I've got chilli oil as well.
0:06:22 > 0:06:26Right now I want more of a salty, sour vibe.
0:06:26 > 0:06:28So that's capers.
0:06:28 > 0:06:29What else?
0:06:30 > 0:06:34Oh, well, my new passion is for golden sultanas.
0:06:34 > 0:06:38I need those. And, of course, there has to be pasta.
0:06:38 > 0:06:41And I need this for my linguine with smoked mackerel.
0:06:45 > 0:06:50Although it's incredibly simple to make, the flavours are so complex
0:06:50 > 0:06:51that it's very rewarding to eat.
0:06:53 > 0:06:57And now for the sultanas, which I want to steep a little.
0:06:57 > 0:07:01Might as well use the pasta water before I salt it.
0:07:01 > 0:07:04Not much needed because they are quite soft.
0:07:07 > 0:07:10Slip in this golden linguine,
0:07:10 > 0:07:12my blonde tresses.
0:07:15 > 0:07:19Then they can bubble away and I can get on with the sauce.
0:07:19 > 0:07:20I want some olive oil in a pan.
0:07:20 > 0:07:24Going to leave the heat low and while the oil warms,
0:07:24 > 0:07:26I shall chop my banana shallot.
0:07:29 > 0:07:33They're much easier than a regular onion...
0:07:33 > 0:07:36both to peel and to chop.
0:07:39 > 0:07:43I might get my mezzaluna out just to chop this a bit finer.
0:07:47 > 0:07:51Because they're much more sugary than a regular onion,
0:07:51 > 0:07:52they cook faster.
0:07:52 > 0:07:56In other words, this is the speedy solution for the lazy cook.
0:07:56 > 0:07:58And that suits me.
0:08:03 > 0:08:07And now for my secret ingredient.
0:08:13 > 0:08:16This is Sicilian inspired.
0:08:16 > 0:08:19It's based on the Italian pasta with sardines.
0:08:19 > 0:08:22Well, I've used something from the English larder instead
0:08:22 > 0:08:24which is mackerel, smoked mackerel,
0:08:24 > 0:08:26because I always have this in the fridge,
0:08:26 > 0:08:29so it makes it an easy go-to supper or lunch.
0:08:29 > 0:08:32You just need to flake the mackerel
0:08:32 > 0:08:33and peel away the skin.
0:08:36 > 0:08:41Before I add the mackerel, I want a splosh of Marsala. It will sizzle.
0:08:41 > 0:08:42That's not a bad thing.
0:08:46 > 0:08:49In goes the mackerel.
0:08:52 > 0:08:55Now I'll just squeeze out the sultanas.
0:08:55 > 0:08:57Beautiful.
0:08:57 > 0:09:00These sultanas with the fish are very much part of
0:09:00 > 0:09:02the Moorish legacy from Sicily.
0:09:02 > 0:09:04And with that goes capers,
0:09:04 > 0:09:06vinegary and sharp,
0:09:06 > 0:09:10really punctuating the sweet mellowness of the sauce so far.
0:09:11 > 0:09:15The joy of using smoked mackerel is, of course, it's already cooked,
0:09:15 > 0:09:19so the minute the mackerel is warm, your sauce is done.
0:09:19 > 0:09:23But I'm happy with that. The heat can come off.
0:09:23 > 0:09:27So now I just need to see whether I'm as happy with my pasta.
0:09:27 > 0:09:31It is hot but I have asbestos hands.
0:09:31 > 0:09:33Mmm.
0:09:33 > 0:09:37Perfect. Not a moment too soon, actually.
0:09:43 > 0:09:45Mmm.
0:09:45 > 0:09:49And now on top,
0:09:49 > 0:09:52the sauce with all those beautiful bronze colours.
0:09:58 > 0:10:01I have been harbouring some pine nuts here, toasted pine nuts.
0:10:01 > 0:10:03They bring a bit of texture.
0:10:07 > 0:10:10The Sicilians, when they make their pasta with sardines,
0:10:10 > 0:10:12use wild fennel, which we don't have,
0:10:12 > 0:10:14so I'm going for dill.
0:10:18 > 0:10:21Going to add a bit of red wine vinegar.
0:10:21 > 0:10:23Just a splash.
0:10:23 > 0:10:26Really makes all the flavours zing.
0:10:32 > 0:10:33I love that breath of aniseed
0:10:33 > 0:10:37so I want a final topping of dill.
0:10:37 > 0:10:39Just all those beautiful fronds.
0:10:39 > 0:10:42And although this was really quick to make,
0:10:42 > 0:10:46I think I shall linger over my Anglo-Italian lunch.
0:11:08 > 0:11:11Anyone who knows me knows that formality is hardly my strong suit,
0:11:11 > 0:11:14but however informal, for me a meal has always
0:11:14 > 0:11:16got to feel like a celebration.
0:11:16 > 0:11:19And this is where my Italian roast chicken comes in.
0:11:19 > 0:11:22It's very easy because everything goes into one pan.
0:11:22 > 0:11:24The chicken, a tangle of vegetables
0:11:24 > 0:11:27punctuated by salty black olives.
0:11:27 > 0:11:31You don't really need anything alongside
0:11:31 > 0:11:34although I have to sneak in my saffron orzotto.
0:11:34 > 0:11:36And that, just think of it as a risotto
0:11:36 > 0:11:38but instead of being made with rice
0:11:38 > 0:11:42is made with pearl barley, which doesn't need stirring constantly
0:11:42 > 0:11:44so is very simple to make.
0:11:44 > 0:11:49For pudding, there is my coffee ice cream which I insist everyone tries
0:11:49 > 0:11:52squished into brioche buns
0:11:52 > 0:11:54like sweet burgers.
0:11:54 > 0:11:56Mmm!
0:11:56 > 0:11:57Mmm!
0:11:57 > 0:12:00I have, incidentally, also made a chocolate cake.
0:12:00 > 0:12:03Now, you don't really need any more pudding
0:12:03 > 0:12:07but since when has chocolate cake got anything to do with need?
0:12:07 > 0:12:11And especially this one, which is so incredibly easy to make.
0:12:11 > 0:12:15You start off with 50g of the best cocoa
0:12:15 > 0:12:18and 125ml of boiling water.
0:12:18 > 0:12:20That's about half a cup of each.
0:12:20 > 0:12:21Just whisk the two together
0:12:21 > 0:12:25until you've got a thick but smooth paste.
0:12:27 > 0:12:30Measure out 150g of ground almonds.
0:12:30 > 0:12:32And then add half a teaspoon of bicarb
0:12:32 > 0:12:34and a pinch of salt.
0:12:34 > 0:12:38I just dibble these together with my fingers to mix.
0:12:41 > 0:12:45Now, in a large bowl put in 200g of sugar
0:12:45 > 0:12:50and add to that 150ml of regular olive oil or, indeed,
0:12:50 > 0:12:52specifically light and mild olive oil.
0:12:52 > 0:12:55It sounds quite odd to be using olive oil in a cake
0:12:55 > 0:12:57but it really works.
0:12:57 > 0:13:01The cocoa is quite bitter and the roundedness of the olive oil
0:13:01 > 0:13:04really gives a mellow, rich taste to the cake.
0:13:07 > 0:13:10Add three eggs.
0:13:10 > 0:13:13And then whisk ferociously.
0:13:13 > 0:13:15I let this go for quite a while
0:13:15 > 0:13:19until the consistency is almost of a voluminous mayonnaise.
0:13:23 > 0:13:25Now is the time on a lower speed
0:13:25 > 0:13:27to whisk in the cocoa mixture
0:13:27 > 0:13:32and suddenly all that yellow batter goes rich and chocolatey and brown.
0:13:34 > 0:13:37Add the bowl of dry ingredients.
0:13:37 > 0:13:40And pour into a greased and lined cake tin.
0:13:40 > 0:13:42This is a very, very runny liquid.
0:13:42 > 0:13:44Do not be alarmed.
0:13:44 > 0:13:49It's the consistency that makes the cake so melting later.
0:13:49 > 0:13:52Cook for 40-45 minutes,
0:13:52 > 0:13:55by which time the sides will be slightly coming away
0:13:55 > 0:13:58and the centre of the cake will be set
0:13:58 > 0:14:02but still very desirably squidgy inside.
0:14:07 > 0:14:10But even this woman cannot live on cake alone.
0:14:12 > 0:14:16Although I claim my Italian roast chicken is cooked with vegetables,
0:14:16 > 0:14:19strictly speaking, these peppers are a fruit.
0:14:19 > 0:14:21I use red peppers for this, orange,
0:14:21 > 0:14:25I use yellow or a mixture of all three.
0:14:25 > 0:14:28However, I will excommunicate anyone who even thinks
0:14:28 > 0:14:29of using a green pepper.
0:14:29 > 0:14:33And this is not rank colour prejudice,
0:14:33 > 0:14:37this is because a green pepper is simply an unripe pepper.
0:14:38 > 0:14:41The thing about peppers is that when they're cooked,
0:14:41 > 0:14:44they go so sweet and soused,
0:14:44 > 0:14:47and yet in this way they are cooked with a chicken sitting on top
0:14:47 > 0:14:52so all those savoury juices just flow into the sweetness.
0:14:52 > 0:14:56That's the Mediterranean covered with the peppers
0:14:56 > 0:14:58and now I feel our green and pleasant land
0:14:58 > 0:15:00can be represented by a leek or two.
0:15:03 > 0:15:06I don't know whether it's the heat of the oven
0:15:06 > 0:15:08of the sugariness of the peppers,
0:15:08 > 0:15:09but when the leeks roast
0:15:09 > 0:15:15they seem to create a slightly intense, already reduced
0:15:15 > 0:15:17sweet gravy at the bottom of the pan.
0:15:17 > 0:15:20They do all your work for you, frankly.
0:15:24 > 0:15:28And now the chicken, the crowning glory.
0:15:39 > 0:15:42The chicken in question, I think, should be untrussed,
0:15:42 > 0:15:46by which I mean that the strings that tie it up normally
0:15:46 > 0:15:47have been snipped
0:15:47 > 0:15:50so it can cook freely and fast.
0:15:53 > 0:15:54Limone.
0:15:54 > 0:15:58Always have lemon with the chicken.
0:16:01 > 0:16:04Pop one half in.
0:16:04 > 0:16:05Some rosemary.
0:16:07 > 0:16:11I think I'm going to arrange this this way.
0:16:11 > 0:16:15And now I'm going to dot all that brightness with black...
0:16:15 > 0:16:17olives.
0:16:17 > 0:16:19I prefer the dry-packed black olives
0:16:19 > 0:16:23because they're very intensely flavoured.
0:16:23 > 0:16:25Also, they've been pitted, which is easier.
0:16:25 > 0:16:27And they are not in any brine or liquid.
0:16:27 > 0:16:29And because the olives are so salty,
0:16:29 > 0:16:32go steady with the salting of the chicken.
0:16:32 > 0:16:36Just a bit over, maybe a teeny bit on the vegetables.
0:16:36 > 0:16:38Some pepper.
0:16:40 > 0:16:42Nice and coarse.
0:16:42 > 0:16:46And olio. Normal olive oil, not extra virgin.
0:16:46 > 0:16:50Just enough to help the vegetables roast.
0:16:50 > 0:16:54This will need about an hour, an hour and a quarter in a hot oven.
0:16:54 > 0:16:56Obviously, check that the chicken is cooked through.
0:16:56 > 0:16:58Then everything will be perfect.
0:16:58 > 0:17:00You see, useful to have hips!
0:17:01 > 0:17:02There we go.
0:17:06 > 0:17:11I'm after some carb action in the form of my saffron orzotto.
0:17:11 > 0:17:14Now, an orzotto is like a risotto,
0:17:14 > 0:17:17only instead of being made with rice, it's made with barley,
0:17:17 > 0:17:19"orzo" being the Italian for "barley".
0:17:19 > 0:17:23It needs stock for that, and, yes, I am using stock from a cube.
0:17:25 > 0:17:28Now, saffron orzotto is what I'm making
0:17:28 > 0:17:33so I need my saffarano for that glorious golden glow.
0:17:34 > 0:17:38My saffron orzotto is gratifyingly low effort.
0:17:38 > 0:17:40Bit of light chopping just a banana shallot.
0:17:45 > 0:17:47If I haven't got a banana shallot in the house
0:17:47 > 0:17:51I don't bother with a full-on onion, I just use
0:17:51 > 0:17:54a few springs onions, white part only.
0:18:00 > 0:18:03Garlic oil in the pan.
0:18:03 > 0:18:08Garlic oil is absolutely abhorred
0:18:08 > 0:18:09by purists, but it delights me.
0:18:11 > 0:18:15I let this heat just gently.
0:18:15 > 0:18:18And while that warms I can make up the stock.
0:18:18 > 0:18:20Water.
0:18:25 > 0:18:27One of my stock cubes.
0:18:34 > 0:18:38And here comes the sun, my saffron.
0:18:38 > 0:18:42I can tend to be a bit heavy-handed, so I shall restrain myself.
0:18:42 > 0:18:45I want about a quarter of a teaspoon of these strands.
0:18:47 > 0:18:51The strands are only just beginning to seep out yellowness.
0:18:51 > 0:18:54YOu stir it to help it get going.
0:18:56 > 0:18:58Leave that to settle.
0:18:58 > 0:19:00And I can soften the shallots.
0:19:08 > 0:19:12It may seem an odd thing to make either risotto
0:19:12 > 0:19:13or, in this case, orzotto,
0:19:13 > 0:19:15as a side dish
0:19:15 > 0:19:18but actually I started doing it a lot at weekends
0:19:18 > 0:19:20because my children always insist on carbs
0:19:20 > 0:19:23and this is so much easier
0:19:23 > 0:19:25than peeling and chopping loads of potatoes.
0:19:28 > 0:19:32Now the grains. In go the barley.
0:19:32 > 0:19:35And as with the cooking of a risotto,
0:19:35 > 0:19:39all I want to do now is make sure that the grains are slicked
0:19:39 > 0:19:42in oniony oil.
0:19:43 > 0:19:45If you've got any white wine open,
0:19:45 > 0:19:47I mean, of course use that.
0:19:47 > 0:19:50But I always keep some dry white vermouth by the stove.
0:20:02 > 0:20:04While that bubbles down,
0:20:04 > 0:20:08I think I'll give a final stir of my stock.
0:20:08 > 0:20:11Look at that gorgeous golden tornado there.
0:20:17 > 0:20:18And in it goes.
0:20:18 > 0:20:20In one.
0:20:20 > 0:20:23So it's not like a risotto in that you don't have to add it gradually.
0:20:23 > 0:20:25You just have to wait for it to come to a boil
0:20:25 > 0:20:29and then I will turn the heat down and clamp on a lid.
0:20:29 > 0:20:32It should take about half an hour to cook,
0:20:32 > 0:20:34by which time the grains will have absorbed
0:20:34 > 0:20:37all that wine-infused and saffron-tinted stock.
0:20:40 > 0:20:45- What are you calling this? - I don't know. I'll take anything.
0:20:45 > 0:20:47Go on, a little bit more.
0:20:47 > 0:20:50Grapefruit - in food difficult but in drinks I rather love it.
0:20:50 > 0:20:54Anyway, it's very nice, this. I might have another one.
0:21:00 > 0:21:03So let's see how the orzotto is doing.
0:21:04 > 0:21:05It's perfect.
0:21:05 > 0:21:08There's something about the way
0:21:08 > 0:21:11the saffron just infuses the grains of barley
0:21:11 > 0:21:14to me make it look like corn or Sugar Puffs, really.
0:21:14 > 0:21:16Need a little bit of Parmesan.
0:21:16 > 0:21:18Not too little.
0:21:26 > 0:21:28Just need to go and get my chicken.
0:21:39 > 0:21:42Look at this burnished bird. It is so glorious.
0:21:42 > 0:21:45OK, now I'm just going to hack it to pieces,
0:21:45 > 0:21:48making a virtue out of necessity -
0:21:48 > 0:21:50I can't carve and it looks better that way.
0:21:52 > 0:21:53Here goes.
0:22:14 > 0:22:17Have you got a napkin?
0:22:17 > 0:22:20Here we are. I feel like I haven't eaten all week.
0:22:20 > 0:22:23- The rice tastes really... - It's barley.
0:22:23 > 0:22:25You don't have to stir it like you do risotto.
0:22:25 > 0:22:26It's a lazy person's lunch.
0:22:26 > 0:22:29Those peppers are so sweet and delicious.
0:22:35 > 0:22:38I've got my coffee ice cream.
0:22:38 > 0:22:39Armed with a scoop.
0:22:39 > 0:22:41And my chocolate cake,
0:22:41 > 0:22:45its dark beauty just seen under that dusting of icing sugar.
0:22:45 > 0:22:46You know what Mae West said?
0:22:46 > 0:22:49"Too much of a good thing can be wonderful."
0:22:51 > 0:22:52OK, I have got a treat.
0:22:54 > 0:22:56That looks beautiful.
0:22:56 > 0:22:58Ground almonds for the flour
0:22:58 > 0:23:01and olive oil instead of butter.
0:23:01 > 0:23:02Mmm.
0:23:02 > 0:23:05Now this... You let me demonstrate to you my art. OK.
0:23:05 > 0:23:07I have a brioche bun.
0:23:07 > 0:23:10This is how they eat ice cream in the south of Italy.
0:23:10 > 0:23:11I have my ice cream.
0:23:11 > 0:23:13I'm going to squodge.
0:23:13 > 0:23:15I'm going to put the lid on.
0:23:16 > 0:23:17Mmm.
0:23:17 > 0:23:20It's exactly an ice-cream burger.
0:23:20 > 0:23:22Mmm.
0:23:22 > 0:23:23Delicious.
0:23:40 > 0:23:42KETTLE WHISTLES
0:23:54 > 0:23:59As fridge forays go, this may not seem like the richest of pickings.
0:23:59 > 0:24:01But just you wait. Sometimes the simplest food
0:24:01 > 0:24:04makes for the best dishes.
0:24:04 > 0:24:05Now...
0:24:05 > 0:24:08I'm making pasta with courgettes
0:24:08 > 0:24:10although I should really say "zucchini",
0:24:10 > 0:24:12this being an Italian recipe.
0:24:12 > 0:24:15And I want to show you how I always peel courgettes
0:24:15 > 0:24:18because it reminds me of my mother, cos she did it like this,
0:24:18 > 0:24:20and her reasoning was,
0:24:20 > 0:24:25you do stripes because if you were to have all the skin on,
0:24:25 > 0:24:28it would make the courgette too bitter,
0:24:28 > 0:24:31but if you were to take all of it off, it would become too mushy.
0:24:33 > 0:24:36The pasta water is ready.
0:24:36 > 0:24:38This is the pasta I like to use for this.
0:24:38 > 0:24:39It's called casarecce.
0:24:39 > 0:24:42It's kind of like... Let me just show you.
0:24:42 > 0:24:44It's kind of like a pasta twist,
0:24:44 > 0:24:47so the sauce kind of goes into the grooves -
0:24:47 > 0:24:50my son's favourite pasta shape.
0:24:52 > 0:24:55And now I can get ready with the sauce, such as it is.
0:24:58 > 0:25:01Now let's get the spring onions done first.
0:25:04 > 0:25:06Just a couple sliced.
0:25:08 > 0:25:10In these go.
0:25:12 > 0:25:14I need to dice this, too.
0:25:17 > 0:25:20The smaller the cubes, the faster it will cook,
0:25:20 > 0:25:24and I want that slow-cooked taste but quickly.
0:25:27 > 0:25:29Like courgette confetti.
0:25:29 > 0:25:32The Italians cook vegetables with pasta a lot.
0:25:32 > 0:25:36And when they do, they make sure they're properly cooked.
0:25:36 > 0:25:39We have such a thing about crunchy vegetables
0:25:39 > 0:25:42but sometimes you need the flavour to be mellow,
0:25:42 > 0:25:46and for that you really do need them to be cooked soft.
0:25:50 > 0:25:53I'm happy with these.
0:25:53 > 0:25:55Ready for stage due.
0:25:55 > 0:25:56It's a bit late for the cocktail hour
0:25:56 > 0:25:59but a splash of vermouth nonetheless.
0:26:07 > 0:26:10And some parsley. Prezzemolo.
0:26:14 > 0:26:16It smells divine.
0:26:23 > 0:26:27The lid on. It's a waste to let all those flavours and juices evaporate.
0:26:29 > 0:26:31I'm going to attend to my pasta.
0:26:38 > 0:26:40Perfect. I'm happy with that.
0:26:40 > 0:26:41And now let's see.
0:26:43 > 0:26:46It's all coming together.
0:26:49 > 0:26:52It may be a bit drab in tone
0:26:52 > 0:26:57but the vibrancy of flavour is extraordinary.
0:26:57 > 0:26:59Some Parmesan.
0:27:01 > 0:27:03There's not much there but I don't need much.
0:27:03 > 0:27:08Just enough to add a bit of goo and a lot of flavour.
0:27:09 > 0:27:14Final scattering of what I can get of parsley.
0:27:16 > 0:27:17It's time for my butter, I think.
0:27:25 > 0:27:29And, unsurprisingly, the pasta itself.
0:27:29 > 0:27:31I'm using such a small pan,
0:27:31 > 0:27:36I don't know if my little strainer will fit. There we are.
0:27:39 > 0:27:43Yum, yum and yet more yum.
0:27:54 > 0:27:55Teeny bit more parsley.
0:27:57 > 0:27:59Don't know about you but I'm eating now.
0:28:14 > 0:28:18Pork lion with some oregano.
0:28:18 > 0:28:20Lemon liqueur from the Amalfi Coast.
0:28:20 > 0:28:22Herb-flecked and fragrant.
0:28:24 > 0:28:26They make frying feel celestial.
0:28:57 > 0:28:59And...action.
0:29:01 > 0:29:03Here... I can't...
0:29:03 > 0:29:05SHE LAUGHS
0:29:05 > 0:29:07Do you want me to do it again?
0:29:07 > 0:29:10Subtitles by Red Bee Media Ltd