0:00:03 > 0:00:05When I'm in Italy, when I'm on holiday,
0:00:05 > 0:00:07the first thing I do is go to
0:00:07 > 0:00:10a market. And, of course, it's about the food,
0:00:10 > 0:00:12but it's not just about the food.
0:00:12 > 0:00:13It's the attitude as well.
0:00:19 > 0:00:21- Buongiorno!- Buongiorno.
0:00:21 > 0:00:23- Posso prendere...?- Si.
0:00:23 > 0:00:26I really try and hold on to that when I'm at home,
0:00:26 > 0:00:31because I really believe that if you bring that attitude to your cooking, and that enjoyment,
0:00:31 > 0:00:36then that pleasure translates to the people who are eating what you've cooked,
0:00:36 > 0:00:37and that makes me happy.
0:00:37 > 0:00:40Ciao! Buongiorno!
0:00:40 > 0:00:42And when I'm cooking for friends at home,
0:00:42 > 0:00:47a favourite is roast pork loin rolled with Parma ham and oregano,
0:00:47 > 0:00:51served atop a messy bed of rocket.
0:00:51 > 0:00:55Alongside is my express take on a classic Roman dish
0:00:55 > 0:00:58of artichokes, peas and beans.
0:00:59 > 0:01:01If we're talking effortless but impressive,
0:01:01 > 0:01:04you can't beat a pudding of frozen berries
0:01:04 > 0:01:07blanketed with white chocolate and Limoncello sauce.
0:01:07 > 0:01:09- Here we are!- Lovely!
0:01:09 > 0:01:11But when I want to bring
0:01:11 > 0:01:14something delicious to the table just for myself,
0:01:14 > 0:01:17a new favourite is my spelt spaghetti
0:01:17 > 0:01:20with a no-cook olive and anchovy sauce.
0:01:31 > 0:01:34If I ever have any time to myself,
0:01:34 > 0:01:36which, believe me, is a pretty rare occurrence,
0:01:36 > 0:01:40my ideal is a gentle stove-side pottering
0:01:40 > 0:01:42followed by a languorous sweet eat.
0:01:48 > 0:01:51I am ready for my sambuca kisses and, what's more,
0:01:51 > 0:01:54they are the weekend brunch of my dreams.
0:01:54 > 0:01:59Start off with just under half a tub of ricotta.
0:02:01 > 0:02:04That's what keeps them light in part.
0:02:04 > 0:02:06And I want one egg.
0:02:10 > 0:02:13You don't really need to beat it in, just stir.
0:02:16 > 0:02:18No challenges here.
0:02:20 > 0:02:23I call them sambuca kisses for a reason.
0:02:23 > 0:02:26The sambuca part is here.
0:02:26 > 0:02:29Lots of people are put off this
0:02:29 > 0:02:34cos it tends to be the first drink anyone ever gets drunk on.
0:02:34 > 0:02:36They have sambuca kisses of a different sort,
0:02:36 > 0:02:42but the slight breath of aniseed it gives really converts people.
0:02:44 > 0:02:47And I call them kisses because what they taste like are...
0:02:47 > 0:02:53doughnuts made not of batter, but of sweet air.
0:02:53 > 0:02:59It is like the lightest, most fluttering caress in the mouth.
0:03:03 > 0:03:06And to balance that,
0:03:06 > 0:03:09I have orange zest - again, just about a teaspoon.
0:03:12 > 0:03:14Oh! Here comes the sun.
0:03:17 > 0:03:19Teaspoon of sugar, they're not terribly sweet.
0:03:27 > 0:03:30And now, I need about an espresso cup-worth of flour...
0:03:32 > 0:03:35..and a teaspoon of baking powder.
0:03:35 > 0:03:39It's quite a lot for the amount of batter here,
0:03:39 > 0:03:41but they puff up so gloriously.
0:03:43 > 0:03:45And this is pretty well an instant mix.
0:03:45 > 0:03:48And frying them takes under five minutes.
0:03:51 > 0:03:52All very relaxing.
0:03:54 > 0:03:57I find it makes life easier
0:03:57 > 0:04:01to oil a teaspoon or, at least, dip it in oil
0:04:01 > 0:04:06before using it to scoop out some of this golden batter.
0:04:06 > 0:04:11And then, they just drop in. They puff up immediately,
0:04:11 > 0:04:14a bit like toffee apples you get in Chinese restaurants,
0:04:14 > 0:04:16only much lighter.
0:04:18 > 0:04:23I like it when the round little kisses grow tails.
0:04:23 > 0:04:25That's more crunch later,
0:04:25 > 0:04:29so you have the gentle, soft interior, and then a bit of crunch.
0:04:33 > 0:04:36Just going to turn them a bit in the oil.
0:04:39 > 0:04:43There, they're crisp and tanned,
0:04:43 > 0:04:45and they're coming out.
0:04:59 > 0:05:03Right, I want my coffee on my tray,
0:05:03 > 0:05:05I want the kisses on my plate.
0:05:08 > 0:05:10Oh! They're so light,
0:05:10 > 0:05:13they make frying feel celestial.
0:05:23 > 0:05:27I'm being generous with some icing sugar,
0:05:27 > 0:05:29which is one of the reasons I didn't add a lot of sugar
0:05:29 > 0:05:32when I was making the mixture.
0:05:32 > 0:05:34Oh, my goodness me!
0:05:36 > 0:05:39I can't look at these without feeling hungry.
0:05:39 > 0:05:43They are the perfect any-time treat.
0:05:43 > 0:05:44I want them now.
0:06:29 > 0:06:31There's not a type of pasta I don't love.
0:06:31 > 0:06:34This larder is gratifyingly full of the stuff.
0:06:34 > 0:06:38But recently, I've developed something of a pash for spelt spaghetti.
0:06:38 > 0:06:41But, you know, there's nothing new under the sun
0:06:41 > 0:06:44and spelt is, in fact, an ancient wheat.
0:06:44 > 0:06:48It's robust, it's earthy, and it deserves a full-on sauce.
0:06:52 > 0:06:55When I say a full-on sauce,
0:06:55 > 0:06:58I am talking about flavour.
0:06:58 > 0:07:00Effort is minimal.
0:07:02 > 0:07:07My spelt spaghetti with olives and anchovies is a breeze.
0:07:07 > 0:07:08In they go.
0:07:08 > 0:07:11These hessian, woven strands.
0:07:11 > 0:07:14It's a bit like wholewheat spaghetti, spelt spag,
0:07:14 > 0:07:17only not quite as dense.
0:07:19 > 0:07:21Now, the sauce.
0:07:21 > 0:07:23No cooking involved.
0:07:23 > 0:07:26Tumbling in of ingredients and a quick glitz.
0:07:26 > 0:07:28Start off with some olives.
0:07:28 > 0:07:30I prefer green,
0:07:30 > 0:07:32but the only important thing is that they're pitted.
0:07:32 > 0:07:33And anchovies.
0:07:37 > 0:07:40This sauce is, at least, loosely based on pesto,
0:07:40 > 0:07:44so after these fruits of the earth and the ocean, some pine nuts.
0:07:47 > 0:07:48A good scattering.
0:07:51 > 0:07:53Garlic too.
0:07:56 > 0:08:01I love the punch you get from the salty anchovies and the olives,
0:08:01 > 0:08:04but really, I need zing as well, and, for that,
0:08:04 > 0:08:05I want a lemon.
0:08:05 > 0:08:07And what's more, zest, as well as juice.
0:08:07 > 0:08:10There's no point using just the juice,
0:08:10 > 0:08:12because all the flavours lie in the zest.
0:08:12 > 0:08:14Those aromatic oils.
0:08:21 > 0:08:25I'm not going to worry unduly about getting the odd pip in the sauce.
0:08:33 > 0:08:35Parsley is nearly always used as a garnish.
0:08:35 > 0:08:37It's a horrible word, but that's what it is.
0:08:37 > 0:08:39But when you use it as an actual ingredient,
0:08:39 > 0:08:44you notice how strong it is, what flavour, full of iron as well.
0:08:44 > 0:08:47Or that's what it tastes like to me.
0:08:48 > 0:08:51I don't need salt, because of the anchovies.
0:08:51 > 0:08:54However, I need oil, and quite a bit of it,
0:08:54 > 0:08:55to help this emulsify
0:08:55 > 0:08:58and become a sauce.
0:09:03 > 0:09:05I'm ready to blitz.
0:09:10 > 0:09:12Even though there are a lot of anchovies in here,
0:09:12 > 0:09:16you'd be surprised how many anchovy-phobes like this.
0:09:19 > 0:09:20And we're done!
0:09:20 > 0:09:22Now, I admit, at this stage
0:09:22 > 0:09:24it may not seem to have the wow factor,
0:09:24 > 0:09:28but one taste and it's kapow!
0:09:28 > 0:09:31Let's see how the pasta is.
0:09:32 > 0:09:35It should be about ready. I'll have a quick check.
0:09:38 > 0:09:40Let's go.
0:09:40 > 0:09:44Mmm! Perfect, still with a bit of bite to it.
0:09:44 > 0:09:45Before I drain the pasta,
0:09:45 > 0:09:48I want to hive off some of the starchy cooking water,
0:09:48 > 0:09:49as is my wont.
0:09:52 > 0:09:54Anticipation.
0:10:07 > 0:10:11Final blitz with my pasta water, just a bit of it.
0:10:14 > 0:10:18It's like adding cream to a sauce, it's just magic.
0:10:22 > 0:10:26And now, I'm excited, cos it's ALL coming together.
0:10:30 > 0:10:34Pasta back in its pan, on top...
0:10:35 > 0:10:37..a gloop of green sauce.
0:10:40 > 0:10:44This spaghetti, that sauce, they are made for one another,
0:10:44 > 0:10:45and for me.
0:10:50 > 0:10:52This spelt spag is actually great cold as well.
0:10:52 > 0:10:56So I'll leave some to eat cold,
0:10:56 > 0:10:57but I think most now warm.
0:11:05 > 0:11:07Herb-flecked and fragrant.
0:11:09 > 0:11:14Since I do have some sauce left in here, not a lot,
0:11:14 > 0:11:18but enough for a final anointing.
0:11:18 > 0:11:19I hate waste.
0:11:24 > 0:11:26I am happy, because I know its modest appearance
0:11:26 > 0:11:29utterly belies its magnificence.
0:11:33 > 0:11:36Mmm. Mmm!
0:11:37 > 0:11:39I can't stop this!
0:11:58 > 0:11:59- Posso prendere?- Certo.
0:11:59 > 0:12:01Grazie.
0:12:02 > 0:12:06Even the memory of Italian markets provides constant inspiration.
0:12:06 > 0:12:09Everyone's robust and joyful attitude towards food
0:12:09 > 0:12:11is in my mind whenever I cook.
0:12:12 > 0:12:16Never more so than when I'm making one of my extra special suppers,
0:12:16 > 0:12:20roast pork loins served with broad beans, artichokes and peas,
0:12:20 > 0:12:23and my mystery mock mash.
0:12:30 > 0:12:34Going to unveil the pork properly in a minute,
0:12:34 > 0:12:40but first, I have a little aperitif-accompanying morsel to attend to.
0:12:40 > 0:12:43This is the crackling.
0:12:43 > 0:12:46After it's had about half an hour in a really hot oven,
0:12:46 > 0:12:49it'll be blistered bronze. And when it's at room temperature,
0:12:49 > 0:12:51I'm going to splinter it into pieces,
0:12:51 > 0:12:54arrange it on some small plates and sprinkle sea salt all over it.
0:12:54 > 0:12:55Yum!
0:13:01 > 0:13:05I've used a foil tin just because I don't want the extra washing-up.
0:13:05 > 0:13:07And now, I am ready to roll.
0:13:09 > 0:13:12This is just a bit of pork loin that's been derinded,
0:13:12 > 0:13:16and you've seen what's happened to that, and opened out like a book.
0:13:16 > 0:13:17I just ask the butcher to do it,
0:13:17 > 0:13:19because I'm not very good at knife skills.
0:13:19 > 0:13:21And, anyway, at supermarkets,
0:13:21 > 0:13:24they will often do it for you now as well.
0:13:24 > 0:13:27I'm flavouring this pork from within.
0:13:27 > 0:13:28Start off with garlic.
0:13:32 > 0:13:35I know that it's falling into clumps,
0:13:35 > 0:13:38but I'll smooth it with a spatula later.
0:13:42 > 0:13:44Mmm.
0:13:47 > 0:13:50This is one of those recipes that looks quite complicated
0:13:50 > 0:13:54when you see it in its finished glory, but it's very simple.
0:13:54 > 0:13:57Next, some fresh oregano leaves.
0:13:57 > 0:14:01I love this method of flavouring from within.
0:14:01 > 0:14:03It means you really get it intensely.
0:14:05 > 0:14:09And I'm leaving the stalks from these leaves to cook alongside,
0:14:09 > 0:14:11to flavour any juices.
0:14:14 > 0:14:16So now, I've got the heat of the garlic
0:14:16 > 0:14:19and the meadow sweetness of the oregano.
0:14:19 > 0:14:23On top, I am going for the honeyed saltiness of the Parma ham.
0:14:23 > 0:14:27In fact, you could say going the whole hog.
0:14:27 > 0:14:28Pig on pork.
0:14:30 > 0:14:31Beautiful.
0:14:35 > 0:14:38It makes the rolling up easier later on
0:14:38 > 0:14:41if you lay these beautiful thin slices,
0:14:41 > 0:14:43pink as a kitten's tongue, horizontally.
0:14:52 > 0:14:55I'm intensifying the heat of the garlic
0:14:55 > 0:14:59with the fieriness of some dried red chilli flakes.
0:14:59 > 0:15:02It always makes me feel very Italian.
0:15:09 > 0:15:11I am going to start rolling.
0:15:11 > 0:15:13Try and roll it up tightly,
0:15:13 > 0:15:14so you keep all the flavour in,
0:15:14 > 0:15:18and it'll just curlicue out as it cooks.
0:15:22 > 0:15:23Perfect.
0:15:23 > 0:15:28When you get the pork, ask for a bit of butcher's twine at the same time
0:15:28 > 0:15:31and don't feel that you need to be expert to do this.
0:15:31 > 0:15:34When you've seen me tie it, in very inept knots,
0:15:34 > 0:15:36you will feel reassured.
0:15:38 > 0:15:42These are not proper knots. Terrible knots, in fact.
0:15:42 > 0:15:44But that's... That's how I roll.
0:15:52 > 0:15:55These need to be, I would say, at about four-centimetre intervals.
0:15:57 > 0:16:00So we've got flavour running through it
0:16:00 > 0:16:03and now, I need a little flavour platform to lie it on.
0:16:03 > 0:16:06You can use onions, but I am a banana shallot freak,
0:16:06 > 0:16:08so I'm slicing these.
0:16:08 > 0:16:10No need to peel.
0:16:14 > 0:16:18And then, you could arrange them on your roasting tray...
0:16:23 > 0:16:26..and then scatter the stalks that you've got left over
0:16:26 > 0:16:29from the leaves that are inside...
0:16:30 > 0:16:32..and then sit this baby on top.
0:16:32 > 0:16:36There, you lie there, my beauty.
0:16:39 > 0:16:42A little drizzle of olive oil, regular olive oil.
0:16:43 > 0:16:46And then when it's had about an hour and a quarter
0:16:46 > 0:16:47in the hot oven,
0:16:47 > 0:16:50it'll be golden on top and cooked inside.
0:17:08 > 0:17:11The pork pretty much cooks itself from now on in.
0:17:11 > 0:17:14I do need to spruce myself up a little.
0:17:14 > 0:17:18But otherwise, first, I want to get on with my Roman braised vegetables.
0:17:18 > 0:17:21They are a freezer standby.
0:17:21 > 0:17:23Once in a while, I go shopping
0:17:23 > 0:17:26and buy frozen artichoke bottoms, not hearts,
0:17:26 > 0:17:29frozen broad beans and frozen peas
0:17:29 > 0:17:33and keep my stash in the freezer.
0:17:33 > 0:17:35I just tip the broad beans into a bowl
0:17:35 > 0:17:38and cover them with boiling water from a kettle.
0:17:41 > 0:17:43Just leave them for a while.
0:17:43 > 0:17:45Then I tumble out the pale artichoke bottoms
0:17:45 > 0:17:47onto a chopping board
0:17:47 > 0:17:49and slice them thickly.
0:17:53 > 0:17:54I go back to the broad beans
0:17:54 > 0:17:59and what I like to do is squeeze each broad bean out of its shell.
0:18:00 > 0:18:06If you just give them a bit of a push, the inner bean pops out.
0:18:06 > 0:18:09So now, it's time to get on with the cooking.
0:18:09 > 0:18:13I like to use a shallow casserole that's not very deep.
0:18:13 > 0:18:16I put in it some olive oil, regular olive oil,
0:18:16 > 0:18:18and a knob of butter, and let these warm.
0:18:22 > 0:18:24Into the warm butter and oil,
0:18:24 > 0:18:28I add the leaves, stripped from a few sprigs of thyme.
0:18:28 > 0:18:30Such a wonderful scent, they give.
0:18:32 > 0:18:37Into this, I clatter in a packet of frozen peas.
0:18:40 > 0:18:44Now, I add the pale strips of artichoke bottoms
0:18:44 > 0:18:47and give the peas and artichokes a stir.
0:18:49 > 0:18:54Now, the bright green broad beans go into the pan and I add some salt,
0:18:54 > 0:18:56good sea salt, and some white pepper as well.
0:19:00 > 0:19:03I add a splash of dry white vermouth
0:19:03 > 0:19:05and a splash of water.
0:19:06 > 0:19:09And then I stir and wait for the vegetables to come to a bubble.
0:19:11 > 0:19:14Once they are boiling, I turn them down
0:19:14 > 0:19:18and clamp on a lid and let them braise for about 20, 25 minutes.
0:19:18 > 0:19:20Easy-peasy.
0:19:26 > 0:19:28Darling, I have to stop your story...
0:19:28 > 0:19:31I'm going to get you to do this.
0:19:33 > 0:19:34Thank you very much.
0:19:34 > 0:19:37And it may not have...
0:19:37 > 0:19:39THEY CHUCKLE
0:19:41 > 0:19:45- Ciccioli, ciccioli. - Which is?- Ciccioli.
0:19:45 > 0:19:48- Ciccioli, ciccioli.- Pork scratchings.- Pork scratchings, yes.
0:19:48 > 0:19:51Italian pork scratchings.
0:19:51 > 0:19:54- Oh, my God!- Yes. Oh, my goodness me.
0:19:57 > 0:20:01This is exactly how I want it - super-juicy and golden.
0:20:07 > 0:20:11Now, THIS is an example of laziness rewarded.
0:20:11 > 0:20:14I didn't peel the shallots and I never do,
0:20:14 > 0:20:18and the reason why these juices are so deep and glorious and bronzed
0:20:18 > 0:20:20is because it comes from the skins.
0:20:20 > 0:20:24And now, the gravy continues to make itself.
0:20:24 > 0:20:27Splash of dry white vermouth,
0:20:27 > 0:20:30although do use white wine if you've got some open.
0:20:30 > 0:20:36And another splosh of recently boiled water.
0:20:36 > 0:20:41Let me just scritch about the pan a bit.
0:20:45 > 0:20:50So I can leave that to rest and I am going to do my mock mash.
0:20:50 > 0:20:54I am aware that the notion of mock mash sounds hideous.
0:20:54 > 0:20:56This is fabulous.
0:20:56 > 0:21:00I've got some warm milk here, not too hot, a bit of butter.
0:21:00 > 0:21:02The reason why I call this mock mash
0:21:02 > 0:21:04is because it tastes like mashed potato,
0:21:04 > 0:21:08but no potato has been harmed in the making of this dish.
0:21:08 > 0:21:10The crucial ingredient -
0:21:10 > 0:21:12semolina.
0:21:12 > 0:21:16Now, for those of us who had a lot of semolina pudding at school,
0:21:16 > 0:21:18it sounds a bit spooky.
0:21:18 > 0:21:21But actually, you know, if you think polenta, which we're used to,
0:21:21 > 0:21:23it is just like that.
0:21:23 > 0:21:26And I'm cheesing it up afterwards,
0:21:26 > 0:21:30so it is very savoury and so good with this pork.
0:21:31 > 0:21:35The authentic Italian version would add eggs,
0:21:35 > 0:21:37and then let it get cold, and then cut out shapes.
0:21:37 > 0:21:38But why do all that?
0:21:47 > 0:21:50I want to grate a bit of nutmeg into here.
0:21:53 > 0:21:54Lovely.
0:21:58 > 0:22:01I'll turn this off, before it gets even thicker,
0:22:01 > 0:22:04and whisk in the Parmesan.
0:22:04 > 0:22:08I've grated it already, because they're a greedy lot over there.
0:22:14 > 0:22:17It's ready for the bowl. I mean, it takes hardly any time.
0:22:26 > 0:22:28Mmm.
0:22:28 > 0:22:30You'd be surprised how many people eat this
0:22:30 > 0:22:33and don't realise it isn't mashed potato.
0:22:38 > 0:22:39A bit more nutmeg.
0:22:47 > 0:22:49Now I'm ready for you, my beauty.
0:23:00 > 0:23:01This is an easy job,
0:23:01 > 0:23:04a few firm slices.
0:23:06 > 0:23:09I want them to be fairly chunky, so they don't fall apart.
0:23:11 > 0:23:15I love the way the unfurling of flavour
0:23:15 > 0:23:17is also like the unfurling of the Italian flag -
0:23:17 > 0:23:19the white of the pork,
0:23:19 > 0:23:22the red of the chilli and the green of the oregano.
0:23:22 > 0:23:24Tricolore pork.
0:23:31 > 0:23:34So now these slices of pork can nestle in their garden.
0:23:43 > 0:23:45So beautiful.
0:23:45 > 0:23:51Somehow makes a roast look lighter, more exciting.
0:23:51 > 0:23:53Not that there's anything wrong with a roast.
0:23:57 > 0:23:59I don't want gravy-gravy.
0:23:59 > 0:24:01At least, not in the English sense.
0:24:01 > 0:24:03I'm far too Mediterranean this evening.
0:24:03 > 0:24:06But I just would like to use these juices
0:24:06 > 0:24:10to add gleam and liquid flavour.
0:24:10 > 0:24:13Mmm, beautiful!
0:24:17 > 0:24:19A bit of Renaissance polish.
0:24:21 > 0:24:23And a tavola!
0:24:25 > 0:24:27Oh, what's this?
0:24:27 > 0:24:31- Pork loin with some oregano and some Parma ham.- Wow!- Lovely!
0:24:35 > 0:24:39- I have some broad beans, artichokes and peas...- Lovely.
0:24:39 > 0:24:41..and some mash.
0:24:43 > 0:24:47THEY CHATTER
0:25:06 > 0:25:08Let me get you some pudding.
0:25:19 > 0:25:21Now for my fabulous finale -
0:25:21 > 0:25:26frozen berries with a Limoncello white chocolate sauce.
0:25:27 > 0:25:29Cream in, heat on,
0:25:29 > 0:25:31gently, gently.
0:25:31 > 0:25:33Melting chocolate has to be cautious.
0:25:38 > 0:25:43I want the almost eggy vanilla richness of the white chocolate
0:25:43 > 0:25:45to ooze into the cream.
0:25:47 > 0:25:49Sounds very sweet,
0:25:49 > 0:25:51and it is.
0:25:51 > 0:25:55But the berries are super-sharp and, besides,
0:25:55 > 0:25:58THIS is what is changing this
0:25:58 > 0:26:02from what's become something of a contemporary British classic
0:26:02 > 0:26:05into an Italianate version - I add Limoncello.
0:26:07 > 0:26:10Lemon liqueur from the Amalfi coast.
0:26:11 > 0:26:12And this lemonyness really helps
0:26:12 > 0:26:16with the sweetness of the white chocolate as well.
0:26:16 > 0:26:18It's all about balance.
0:26:18 > 0:26:22So much easier to acquire it in the kitchen than elsewhere.
0:26:25 > 0:26:29So while this melts gently,
0:26:29 > 0:26:35the berries can be clattered out onto the plate.
0:26:38 > 0:26:42I do realise these are frozen, but they are intentionally so.
0:26:42 > 0:26:46And a little dousing of Limoncello, just as the cream had.
0:26:50 > 0:26:51Lemony gloss.
0:26:53 > 0:26:57Now, the thing is this, as I pour over the hot sauce,
0:26:57 > 0:27:00the icy berries begin to warm up slightly,
0:27:00 > 0:27:03while staying really chilled in the middle,
0:27:03 > 0:27:07and the sauce solidifies in the iciness of the fruit.
0:27:25 > 0:27:29Mmm, utter rapture!
0:27:32 > 0:27:35- Here we are!- Lovely!- I'm going to...
0:27:35 > 0:27:38Since I have some flowers anyway...
0:27:38 > 0:27:41They're still quite sharp and frozen inside.
0:27:43 > 0:27:46OK, so it's both very sharp and very sweet.
0:27:48 > 0:27:50That's really good.
0:28:03 > 0:28:05Out of this world.
0:28:07 > 0:28:10I am transported to the Italian seaside.
0:28:10 > 0:28:13- GRATING - Oh, lovely sound.
0:28:19 > 0:28:23Look at these beautiful pink onions, they make my soul sing.
0:28:23 > 0:28:25They would, if I had one!
0:28:25 > 0:28:31MUSIC: "Tu Vuo Fa L'americano"
0:28:55 > 0:29:01The inner bean, which is a vibrant beautiful green, pops out.
0:29:01 > 0:29:04It's actually rather satisfying, a bit like squeezing spots.
0:29:04 > 0:29:06Sorry!
0:29:06 > 0:29:08SHE LAUGHS
0:29:08 > 0:29:09OK!
0:29:10 > 0:29:13Subtitles by Red Bee Media Ltd