0:00:02 > 0:00:05In Britain, we spend more than £3.5 billion
0:00:05 > 0:00:06on bread every year.
0:00:06 > 0:00:08I come from a family of bakers,
0:00:08 > 0:00:12but I still want to encourage you to bake your own bread at home.
0:00:13 > 0:00:19The smell that is coming off that is... is fantastic.
0:00:20 > 0:00:24I think every home is improved by it, so I want to show you that
0:00:24 > 0:00:28making bread in your own kitchen is much more satisfying than buying
0:00:28 > 0:00:30a loaf...
0:00:30 > 0:00:34because it's a feast for your family, and for your senses.
0:00:34 > 0:00:37'The smell of it, the feel of it...'
0:00:37 > 0:00:39Beautiful stuff.
0:00:39 > 0:00:40'..the look of it...'
0:00:40 > 0:00:42Not like the ones you buy in the shops.
0:00:42 > 0:00:44It's more special than that.
0:00:44 > 0:00:46'..the sound of it...'
0:00:46 > 0:00:48This is a beautiful loaf.
0:00:48 > 0:00:50'..and the taste of it.'
0:00:50 > 0:00:51Wow!
0:00:52 > 0:00:54It just tastes so good.
0:00:54 > 0:00:56You've got to try it.
0:00:56 > 0:01:00I want to show you that making bread is simple, really.
0:01:00 > 0:01:03You mix, knead,
0:01:03 > 0:01:05prove, shape,
0:01:05 > 0:01:07prove again,
0:01:07 > 0:01:09then finally, bake.
0:01:13 > 0:01:16Some loaves I show you may seem complicated,
0:01:16 > 0:01:20but with time and focus, you can grasp them all,
0:01:20 > 0:01:23as I will guide you every step of the way.
0:01:23 > 0:01:25Once you've mastered them, I'm going
0:01:25 > 0:01:28to reveal how bread can be much more than just the loaf.
0:01:28 > 0:01:30It can be a meal in itself.
0:01:30 > 0:01:34One of the only things that will keep my mouth shut.
0:01:34 > 0:01:37So, there's no excuses - get baking.
0:01:43 > 0:01:48Soda bread. It's the most simple bread to make in the world.
0:01:48 > 0:01:50You do not have to be scared.
0:01:50 > 0:01:54My son could do this, and he's 11 years old.
0:01:54 > 0:01:57In this programme, it's all about speed.
0:01:57 > 0:02:00You can do the whole lot in 45 minutes.
0:02:00 > 0:02:02Breads traditionally use yeast to make them rise,
0:02:02 > 0:02:05which takes time, but I'm going to bake breads that use
0:02:05 > 0:02:10bicarbonate of soda as a much faster rising agent.
0:02:12 > 0:02:15For breakfast, a twist on a breakfast classic -
0:02:15 > 0:02:20eggs Benedict, served on a crumpet with a home-made hollandaise sauce.
0:02:20 > 0:02:24For lunch, a smoked salmon pate with its own stout soda bread.
0:02:24 > 0:02:29For dinner, a hearty British stew, with a cheesy scone topping.
0:02:29 > 0:02:33But to begin, a traditional, crusty Irish loaf.
0:02:33 > 0:02:36Now let's get cracking.
0:02:36 > 0:02:41The dried mixture is 250 grams of plain white flour, and an equal
0:02:41 > 0:02:46amount of plain wholemeal flour, a teaspoon of salt, then the bicarb.
0:02:46 > 0:02:51Bicarbonate of soda is the alkaline in the mix.
0:02:51 > 0:02:56This for the rising agent. At the moment, it's bone dry.
0:02:56 > 0:03:01Add acid to that, it'll start to activate and produce carbon dioxide.
0:03:01 > 0:03:04That is the leavening agent in this bread.
0:03:04 > 0:03:06Just give it a little mix at the moment.
0:03:06 > 0:03:09The reason being, when we add the buttermilk, which is
0:03:09 > 0:03:13the next thing to go in, it will instantly start working.
0:03:13 > 0:03:17For 500 grams of flour, you need 420 ml of buttermilk.
0:03:17 > 0:03:21So, the ingredients are very basic. This goes straight in.
0:03:21 > 0:03:24If you haven't got buttermilk, you can use sour cream if you like.
0:03:27 > 0:03:30The whole thing in there is beginning to buzz.
0:03:30 > 0:03:34It'll start to bubble now, the reaction is already started.
0:03:34 > 0:03:36So, you've got to be quite quick.
0:03:36 > 0:03:39Time to get your hands in and mix.
0:03:39 > 0:03:41It's a lovely soft mixture.
0:03:41 > 0:03:44I want to incorporate all the flour on the edge of the bowl.
0:03:44 > 0:03:47If you want to add cheese to this, you can.
0:03:47 > 0:03:49If you want to add bacon to this, you can.
0:03:49 > 0:03:51You can add a lot of ingredients to this.
0:03:51 > 0:03:54If you don't want to use wholemeal flour, you can use all white.
0:03:54 > 0:03:56You just end up with a white soda bread.
0:03:56 > 0:04:02If you look at that now, it's just been brought together.
0:04:02 > 0:04:05There's no real structure to it, and you can see it crumbles
0:04:05 > 0:04:07and breaks very easily.
0:04:07 > 0:04:12No need to knead. Just bring the mixture together and shape.
0:04:12 > 0:04:15All you have to do is gently flip and turn.
0:04:15 > 0:04:18You don't want to start kneading, because the last thing you want
0:04:18 > 0:04:22to do on a soda bread is bite into it and have a bit more of a chew.
0:04:22 > 0:04:25You want it to crumble and melt in your mouth.
0:04:25 > 0:04:30Lift it up, and just gently massage.
0:04:30 > 0:04:32You want to add a little bit of flour to the bench,
0:04:32 > 0:04:35just to stop it from sticking too much.
0:04:35 > 0:04:39I like to use a little bit of wholemeal flour as well, to dust.
0:04:39 > 0:04:41I think it adds something to it.
0:04:41 > 0:04:44Because that little bit of dusting on the top
0:04:44 > 0:04:47when you bake it off caramelises and forms a very light brown
0:04:47 > 0:04:51crust on the top, which gives it a little bit of bite, as well.
0:04:51 > 0:04:54So, tuck it underneath.
0:04:54 > 0:04:56Push your hands together underneath, to give it a little
0:04:56 > 0:04:59bit of tension on the top,
0:04:59 > 0:05:02and turn it in the flour.
0:05:02 > 0:05:04Get a little bit of flour, pat it on the top,
0:05:04 > 0:05:06that'll go straight onto a baking tray.
0:05:06 > 0:05:10There's no need to prove, just give a traditional finishing touch.
0:05:10 > 0:05:13The last thing you do is let the devil out.
0:05:13 > 0:05:15Letting the devil out is a very old term.
0:05:15 > 0:05:17When people were making soda bread, they used to rise
0:05:17 > 0:05:19and they thought it was the devil,
0:05:19 > 0:05:22and so they needed to release it, because it was the devil's work.
0:05:22 > 0:05:24It was witchcraft that these breads used to rise.
0:05:24 > 0:05:28But what this cross really does is ensure an even bake.
0:05:28 > 0:05:30Keep it quite tight together.
0:05:30 > 0:05:33As this thing grows, it will bloom slightly, and open up like a flower.
0:05:33 > 0:05:35Get a little bit of the wholemeal flour on the top,
0:05:35 > 0:05:38the rest of the work is done by the oven.
0:05:39 > 0:05:41The final stage is baking.
0:05:41 > 0:05:45Bake at 200 degrees for 30 minutes.
0:05:45 > 0:05:48The heat will help the air bubbles formed by the bicarb
0:05:48 > 0:05:50and buttermilk make the loaf rise.
0:05:53 > 0:05:56That is a great soda bread.
0:05:57 > 0:06:01I'm carving slices out of this, but look at the crumb on that.
0:06:01 > 0:06:06I mean, this is a very beautiful,
0:06:06 > 0:06:08crispy loaf.
0:06:10 > 0:06:11I'm going to transform this quick,
0:06:11 > 0:06:15crusty loaf into a fast lunchtime meal.
0:06:16 > 0:06:21Very much a peasant food, which is me all over, really.
0:06:21 > 0:06:26Begin by finely slicing some spring onions,
0:06:26 > 0:06:28add a chunk of cheddar.
0:06:28 > 0:06:31Roughly grate this.
0:06:31 > 0:06:36That is a lot of cheese.
0:06:36 > 0:06:40Warm up some milk, and whisk in some flour to thicken.
0:06:42 > 0:06:45Now I'm going to pop the cheese in here.
0:06:45 > 0:06:49Add breadcrumbs, and a teaspoon of mustard powder.
0:06:49 > 0:06:51A little bit of kick to it as well.
0:06:51 > 0:06:54And finally, I've got a good glug of stout.
0:06:54 > 0:06:58Once the rarebit has cooled slightly, add two egg yolks for
0:06:58 > 0:07:03richness, half the spring onions, and give it all one good final mix.
0:07:04 > 0:07:08Now it's ready to go on top of the toast.
0:07:13 > 0:07:16Pop under the grill until bubbling and golden.
0:07:17 > 0:07:20Look at them. Proper cheese on toast.
0:07:28 > 0:07:29Ahhh.
0:07:29 > 0:07:32There you have it. A quick loaf becomes a quick meal.
0:07:39 > 0:07:43Soda bread is just one of the many loaves that evolved during
0:07:43 > 0:07:49the 19th century, because of the introduction of bicarb.
0:07:49 > 0:07:55To find out more, I'm meeting food historian Ivan Day in south London.
0:07:55 > 0:07:57He's going to tell me how the
0:07:57 > 0:08:01Northern teatime bread, parkin, evolved from this...
0:08:01 > 0:08:03to this.
0:08:03 > 0:08:04How long has that been around?
0:08:04 > 0:08:06Because I mean, looking at that,
0:08:06 > 0:08:08that does look like it's prehistoric, to be honest.
0:08:08 > 0:08:12Well, it really is a very ancient dish.
0:08:12 > 0:08:14- It was originally called tharth cake...- Yeah.
0:08:14 > 0:08:16And they only had this on special occasions.
0:08:16 > 0:08:19So, you think this looks a bit primitive and prehistoric,
0:08:19 > 0:08:21but this is holiday bread.
0:08:21 > 0:08:23This is what you have on a special occasion.
0:08:23 > 0:08:25Most people didn't have ovens.
0:08:25 > 0:08:26Yeah, of course.
0:08:26 > 0:08:29So all of our breads in the north of England tended to be
0:08:29 > 0:08:32- what were really like chapattis.- Yeah.
0:08:32 > 0:08:35To make this historic parkin recipe,
0:08:35 > 0:08:40Ivan mixes the oats with golden syrup, treacle, melted butter
0:08:40 > 0:08:44and powdered ginger, and then forms it into a large griddle bread.
0:08:44 > 0:08:46- I'm going to put it onto this.- Yup.
0:08:46 > 0:08:48This is called a thivel.
0:08:48 > 0:08:54That is more or less how the very earliest sort of tharth cake or
0:08:54 > 0:08:56- parkin was made.- Yup.
0:08:56 > 0:08:58We've now got to get it off there, so we have another tool,
0:08:58 > 0:09:01which is called a spurtle.
0:09:01 > 0:09:03So, you've got your thivel, your spurtle...
0:09:03 > 0:09:06So, it's a pizza wheel and a spatula!
0:09:06 > 0:09:10The bread is cooked on a griddle for about ten minutes on each side.
0:09:11 > 0:09:15Once you get this crisp on the outside, and soft and sticky on
0:09:15 > 0:09:20the inside, and the thing you would drink with it is not tea, but ale.
0:09:20 > 0:09:23That's delicious, isn't it? I'd have that any day of the week.
0:09:23 > 0:09:26And that's how it stayed for centuries.
0:09:26 > 0:09:28But in this cookery book,
0:09:28 > 0:09:32hand-written in the 1830s by Yorkshire woman Mrs Morton,
0:09:32 > 0:09:37we discover the revolutionary baking ingredient that changed parkin for ever.
0:09:37 > 0:09:40Bicarbonate of soda.
0:09:40 > 0:09:44This sort of recipe actually makes the flat half-baked parkin
0:09:44 > 0:09:45extinct within a few decades.
0:09:45 > 0:09:48So, we're actually going to make that one now.
0:09:48 > 0:09:50One of the first, certainly the earliest parkins.
0:09:50 > 0:09:54We're mixing the oats, treacle and butter together.
0:09:54 > 0:09:56And what else goes in there?
0:09:56 > 0:09:58Well, we've got to put ginger in.
0:09:58 > 0:10:01So this is, you can see I'm being very, very generous with that.
0:10:01 > 0:10:02Oh yeah, aren't you just.
0:10:02 > 0:10:05- Shall we put the eggs in while you're here?- Go ahead.
0:10:05 > 0:10:07We've got the rising agent going in now.
0:10:07 > 0:10:09- Just one spoonful, OK?- Yup.
0:10:09 > 0:10:11Now, don't stir it in just yet,
0:10:11 > 0:10:14because there is a final ingredient which was used - vinegar.
0:10:14 > 0:10:17In the original recipe, it was gooseberry vinegar,
0:10:17 > 0:10:19but we're using some white wine vinegar here.
0:10:19 > 0:10:20- Of course, this is acid...- Yes.
0:10:20 > 0:10:23..and it will react with the carbonate to produce a fizz.
0:10:23 > 0:10:25There's your rising agent.
0:10:25 > 0:10:27Exactly, so if you stir that in.
0:10:28 > 0:10:33The treacle is also quite acid, and that'll react with the bicarbonate.
0:10:33 > 0:10:36The mixture is left to rise for 24 hours,
0:10:36 > 0:10:39then poured into a lined tin and baked for about an hour.
0:10:46 > 0:10:50It's incredible to think actually that that started life as that.
0:10:50 > 0:10:57That hard biscuit has ended up as quite a light, aerated cake.
0:10:57 > 0:11:00Bicarbonate is the thing that did the trick.
0:11:00 > 0:11:03But this is not the only afternoon treat given a lift by this
0:11:03 > 0:11:06miracle ingredient.
0:11:08 > 0:11:12By combining yeast with bicarb, you can create some really interesting
0:11:12 > 0:11:17effects, like in the quintessential teatime favourite, crumpets.
0:11:19 > 0:11:22My nan used to make them when I was a little kid.
0:11:22 > 0:11:26Big, big treat for us. You've got yeast and bicarbonate of soda.
0:11:26 > 0:11:28So, actually, the two of them
0:11:28 > 0:11:31work in tandem to create something that is unique.
0:11:31 > 0:11:35Start by mixing equal amounts of plain and strong flour.
0:11:35 > 0:11:40The strong flour extra gluten helps give the crumpets structure,
0:11:40 > 0:11:43whilst the plain flour keeps the texture soft and light.
0:11:43 > 0:11:47Now, we're actually going to add our yeast at this stage.
0:11:47 > 0:11:49This is fast action yeast.
0:11:49 > 0:11:52What it does is, it's got a vitamin C in it,
0:11:52 > 0:11:55it's got ascorbic acid in there, and it activates the yeast
0:11:55 > 0:11:58and gets it up to speed as quickly as possible.
0:11:58 > 0:12:00And it sort of pushes it along, when it's thinking,
0:12:00 > 0:12:02"Do you know what, I've had enough feeding today,
0:12:02 > 0:12:05"that's enough for me," the vitamin C is, like,
0:12:05 > 0:12:08"Go on then, go on, go on. Eat more, eat more!"
0:12:08 > 0:12:12Dissolve a teaspoon of caster sugar into lukewarm milk,
0:12:12 > 0:12:15now beat that into the mixture to create a batter,
0:12:15 > 0:12:17similar to that used to make pancakes.
0:12:17 > 0:12:22And then you cover it, and leave it for at least 20 minutes,
0:12:22 > 0:12:23to become active.
0:12:29 > 0:12:33That is the yeast that has grown, and then it's fallen back,
0:12:33 > 0:12:35and it forms little crease marks.
0:12:35 > 0:12:38When I was a little boy at my nan's,
0:12:38 > 0:12:42it was the smell of this that I distinctly remember.
0:12:42 > 0:12:44But then she used to work her magic.
0:12:44 > 0:12:47And the magic ingredient is the bicarb.
0:12:47 > 0:12:49Going to add a little bit of water to this.
0:12:53 > 0:12:55Add this liquid slowly to the dough,
0:12:55 > 0:12:57turning it back into a smooth batter.
0:13:00 > 0:13:03See it bubbling and reacting already.
0:13:03 > 0:13:07And all of the sudden, the mixture goes from quite a malleable
0:13:07 > 0:13:11piece of dough to a very batter-ish, cake looking mixture.
0:13:11 > 0:13:14Victorian bakers had the original idea of adding this second raising
0:13:14 > 0:13:20agent, which eventually creates the crumpet's characteristic craters.
0:13:20 > 0:13:22And the bicarb'll start working now.
0:13:22 > 0:13:25It'll start activating with the acid of the yeast.
0:13:25 > 0:13:27And that'll start creating bubbles.
0:13:27 > 0:13:30Now, you need about 20 minutes at that stage, which is
0:13:30 > 0:13:35almost batter consistency, but a little bit more glutinous.
0:13:35 > 0:13:37You see the way it hangs.
0:13:37 > 0:13:41Turn it round again slowly, start breaking it down.
0:13:47 > 0:13:48And then beat it in.
0:13:56 > 0:13:58Perfect.
0:13:58 > 0:14:04Leave for about 20 minutes until it's full of air and bubbling.
0:14:04 > 0:14:06Now it's ready to pour into some greased baking
0:14:06 > 0:14:08rings on top of a hot griddle.
0:14:10 > 0:14:14Get some into each one of the rings.
0:14:14 > 0:14:16Fill the rings only half way up,
0:14:16 > 0:14:19because the batter will expand as it cooks.
0:14:19 > 0:14:24The mixture can't be too thick, because you won't get the bubbles.
0:14:24 > 0:14:26The mixture can't be too thin,
0:14:26 > 0:14:29cos it'll just run out the bottom of the mould.
0:14:29 > 0:14:32You've got to get it just right.
0:14:34 > 0:14:36This is my favourite bit.
0:14:36 > 0:14:39Watching the bubbles appear and burst, leaving little holes
0:14:39 > 0:14:43which will give the crumpets their distinctive, dimpled look.
0:14:45 > 0:14:49We need to leave them to cook for about three to five minutes.
0:14:49 > 0:14:53I won't move them until the bubbles are beginning to set.
0:14:53 > 0:14:55And when they're ready, flip them over.
0:15:00 > 0:15:03All that's going to happen now, it's going to cook the bubbles
0:15:03 > 0:15:05underneath, and they'll be ready to eat.
0:15:05 > 0:15:07Slather a bit of butter and away you go.
0:15:12 > 0:15:18That takes me back to when I was six years old. Fantastic.
0:15:19 > 0:15:22For this and other recipes, you can
0:15:22 > 0:15:24visit the BBC food website.
0:15:25 > 0:15:28Delicious as they are with melting butter, I think
0:15:28 > 0:15:31these are great at the heart of a breakfast with a twist.
0:15:31 > 0:15:34The perfect eggs Benedict.
0:15:34 > 0:15:39Swapping the usual English muffin for a crumpet.
0:15:39 > 0:15:42Here's my recipe for a delicious homemade hollandaise sauce.
0:15:44 > 0:15:47To make it, place three egg yolks
0:15:47 > 0:15:50and a splash of water into a food processor.
0:15:50 > 0:15:55I'm just going to add the juice of half a lemon, straight in.
0:15:55 > 0:15:59And then, begin to mix it, and emulsify the mixture together.
0:16:02 > 0:16:06You can just see it begin to lighten up a bit now, it's blending in well.
0:16:07 > 0:16:10Keep it running while you add the melted butter.
0:16:11 > 0:16:15The secret to a good hollandaise is putting in a little
0:16:15 > 0:16:19bit of butter at a time.
0:16:27 > 0:16:29That looks pretty good.
0:16:31 > 0:16:33Once all the butter has been incorporated,
0:16:33 > 0:16:36season with a little white pepper and salt.
0:16:36 > 0:16:38Mix that together.
0:16:39 > 0:16:41Beautiful mixture.
0:16:52 > 0:16:57I know some guys who really know the value of a hearty breakfast -
0:16:57 > 0:17:00they work at Smithfield's meat market in East London.
0:17:00 > 0:17:03We're doing breakfast down in the bottom in about half an hour.
0:17:03 > 0:17:06- The cafe, yeah.- Are you in there?
0:17:06 > 0:17:10I'm going to be in there doing crumpets with a difference.
0:17:10 > 0:17:14Many of the butchers and market porters have been up since 2.00am.
0:17:14 > 0:17:16Where better to road test my breakfast.
0:17:21 > 0:17:25I'm fairly confident that they're going to enjoy this,
0:17:25 > 0:17:30because it's my sort of spin on a classic dish.
0:17:31 > 0:17:37That, as a breakfast, you've got your crumpet,
0:17:37 > 0:17:41your poached egg, a little bit of hollandaise, and crispy bacon.
0:17:41 > 0:17:43I just hope they like it.
0:17:51 > 0:17:54I think Mary could do a better job on that bacon.
0:17:54 > 0:17:56It seems to be going down OK.
0:17:56 > 0:18:01It was a lovely breakfast. Really enjoyed it, thank you.
0:18:01 > 0:18:03It was lovely stuff.
0:18:03 > 0:18:07Delicious. Very nice. Best eggs Benedict I've had.
0:18:15 > 0:18:19As the baguette is with France, the bloomer with Blighty and the rye
0:18:19 > 0:18:24with Germany, so is soda bread most closely associated with Ireland.
0:18:24 > 0:18:26With that in mind,
0:18:26 > 0:18:30my next bread celebrates two of their other great exports -
0:18:30 > 0:18:32stout and salmon.
0:18:35 > 0:18:38Stout soda bread is a particular favourite.
0:18:38 > 0:18:42It's the use of the stout in the mix that gives this a very
0:18:42 > 0:18:43pungent flavour.
0:18:45 > 0:18:49Measure out the wholemeal and plain flour.
0:18:49 > 0:18:52I'm not using the strong stuff, because the gluten will fight
0:18:52 > 0:18:55with the bicarb of soda, which is the rising agent.
0:18:55 > 0:18:58Add the salt, bicarbonate, brown sugar,
0:18:58 > 0:19:02buttermilk and the all important stout,
0:19:02 > 0:19:08which will give the loaf a toasted nutty and faintly caramel flavour.
0:19:08 > 0:19:10I've gathered up all these ingredients in the bowl,
0:19:10 > 0:19:12so I've got a nice soft, mixture there.
0:19:12 > 0:19:15I'm not going to knead this, I'm literally just going to fold
0:19:15 > 0:19:17it a couple times, pop it in tin, job done.
0:19:17 > 0:19:19Wholemeal flour is in the mix,
0:19:19 > 0:19:22so I'm going to use wholemeal flour just to dust the table with.
0:19:22 > 0:19:27It's important to shape all soda breads very gently.
0:19:27 > 0:19:29And I don't want to do any more than that.
0:19:29 > 0:19:30I'm happy with that now.
0:19:30 > 0:19:32Now, if you put this in a tin,
0:19:32 > 0:19:35there's only one way it can rise, and that's actually straight up.
0:19:35 > 0:19:38A splash of olive oil will stop the dough sticking to the tin.
0:19:38 > 0:19:42Squeeze it in there, flatten it down a bit,
0:19:42 > 0:19:44leave it to rest for ten minutes.
0:19:44 > 0:19:46There's no rush.
0:19:47 > 0:19:49While that's in the oven, I'm making a simple
0:19:49 > 0:19:52but delicious smoked salmon pate.
0:19:52 > 0:19:55Just tip all that into the blitzer itself.
0:19:55 > 0:19:57Add creme fraiche.
0:19:57 > 0:19:59Add the cream cheese.
0:20:00 > 0:20:05If you want something very quick to impress your friends,
0:20:05 > 0:20:06don't go and buy.
0:20:06 > 0:20:08Just make it. It's very, very simple.
0:20:08 > 0:20:10Now a bit of zing.
0:20:10 > 0:20:13The zest and juice of a lemon, and a bit of horseradish.
0:20:13 > 0:20:15Adds that little bit of kick to it, a little bit of heat.
0:20:15 > 0:20:17Some dill.
0:20:17 > 0:20:19Just roughly chop it,
0:20:19 > 0:20:22most of it will get blitzed in the mixer anyway.
0:20:24 > 0:20:26And that's it.
0:20:26 > 0:20:29Try and keep it rough - you don't want it too smooth.
0:20:37 > 0:20:39Slather this stuff over.
0:20:39 > 0:20:44Delicious. I'm going to have a bite of this one.
0:20:45 > 0:20:48Mmm, I'd have that any day.
0:20:49 > 0:20:51And any time of the day.
0:20:51 > 0:20:53It's delicious.
0:20:59 > 0:21:02I'm after a key ingredient for a rich
0:21:02 > 0:21:05and hearty dish I want to show you.
0:21:05 > 0:21:06- Hello.- Hi!
0:21:06 > 0:21:09After some cheddar. What have you got?
0:21:09 > 0:21:11The Godminster cheddar, really creamy.
0:21:11 > 0:21:14'I've made different types of soda bread for breakfast,
0:21:14 > 0:21:17'lunch and afternoon tea, but now I'm making one for dinner.
0:21:17 > 0:21:21'as the crowning glory of a classic British casserole.'
0:21:24 > 0:21:28This cobbler is a fuss free, one pot meal.
0:21:28 > 0:21:32A hearty stew with a cheese and rosemary scone crust.
0:21:32 > 0:21:35This is delicious, especially on those cold winter nights.
0:21:37 > 0:21:40Keep the vegetables quite chunky,
0:21:40 > 0:21:44so they retain their shape during the long, slow cook.
0:21:44 > 0:21:48And over here, I've got some stewing steak.
0:21:48 > 0:21:51Coat it in seasoned flour and fry until brown.
0:21:55 > 0:21:57Put the meat to one side
0:21:57 > 0:22:01while you sweat the vegetables in those lovely juices.
0:22:01 > 0:22:04I'm just going to add a good squirt of puree to this.
0:22:04 > 0:22:06It's important that you cook this out,
0:22:06 > 0:22:09because otherwise it remains quite bitter.
0:22:11 > 0:22:14Add a good slosh of red wine, which deglazes the pan
0:22:14 > 0:22:17and gets all those lovely meaty bits off the base.
0:22:19 > 0:22:22Now you need to put the stock in.
0:22:22 > 0:22:23A bit of good beef stock here.
0:22:26 > 0:22:29Pop a bay leaf in there, just turn the heat down to a simmer.
0:22:29 > 0:22:32Just to release all those juices, the vegetables will begin to
0:22:32 > 0:22:34break down, and we'll have the perfect stew.
0:22:34 > 0:22:36I'd say about an hour and a half.
0:22:36 > 0:22:38And leave it alone. Don't touch it.
0:22:40 > 0:22:42Now I'm going to make the cobbles -
0:22:42 > 0:22:43the cobbler bits for the dish -
0:22:43 > 0:22:45which is basically a cheese scone.
0:22:45 > 0:22:49I'm using malt flour, wholemeal flour and white flour,
0:22:49 > 0:22:50all self-raising flours.
0:22:50 > 0:22:54Now the beauty of using self-raising flour is that you don't have
0:22:54 > 0:22:56to bother with the rising agent, it's already in there.
0:22:56 > 0:22:59Most people do have self-raising flour.
0:22:59 > 0:23:01If you've only got plain flour, think of 15 grams
0:23:01 > 0:23:06of baking powder per kilo of flour, will give you self-raising flour.
0:23:06 > 0:23:13I'm just going to add a little pinch of salt to that as well.
0:23:13 > 0:23:17And I've got some rosemary in here.
0:23:19 > 0:23:22Fresh rosemary's fantastic in this, it really is.
0:23:22 > 0:23:25It's got such a pungent flavour.
0:23:25 > 0:23:30Married up with a very strong mature cheddar cheese, it's gorgeous.
0:23:32 > 0:23:37Just chop it up roughly, that'll do.
0:23:37 > 0:23:40That goes straight into the mix as well.
0:23:40 > 0:23:44Now I'm going to add some grated cheddar to this, a very strong one.
0:23:44 > 0:23:45A good, mature cheddar.
0:23:51 > 0:23:54There you go. About 150 grams of that goes in.
0:23:54 > 0:23:57Quite a lot, you think.
0:23:57 > 0:24:00Going to hold some of this back, to put on the top
0:24:00 > 0:24:04and that'll just melt into the scone, as well.
0:24:04 > 0:24:09So, just blend all the ingredients together, so it goes into the flour.
0:24:09 > 0:24:13The last ingredient to go in there is your full fat milk.
0:24:13 > 0:24:16This gives a little added richness to the scones.
0:24:16 > 0:24:18Stir that round.
0:24:20 > 0:24:24There are different schools of thought on how to mix the ingredients.
0:24:24 > 0:24:29Some say with a flat-bladed knife, others say a mixer.
0:24:29 > 0:24:31Me? I just get my hands in.
0:24:31 > 0:24:36I've been asked a few times about the difference between a "scoan"
0:24:36 > 0:24:40and a "scohn". There's no such thing as a "scohn". It's called a "scoan".
0:24:40 > 0:24:42End of conversation.
0:24:45 > 0:24:48In fact, the name scone is said to derive from the Dutch
0:24:48 > 0:24:52word for fine white bread - schoonbrood.
0:24:52 > 0:24:56Give it a little bit of a working, but not too much.
0:24:56 > 0:24:58As with all other soda breads I've made,
0:24:58 > 0:25:01I'm just lightly bringing the dough together.
0:25:01 > 0:25:04The worst thing you can do is overwork it,
0:25:04 > 0:25:07which would make the scones hard and chewy.
0:25:07 > 0:25:11When I cut my scones, if you cut it with the straight side,
0:25:11 > 0:25:13they're, like, really posh scones.
0:25:13 > 0:25:17If you cut it with that side, that's, like, common as muck.
0:25:17 > 0:25:19I used to have scones like that.
0:25:19 > 0:25:21And now I have them like that.
0:25:21 > 0:25:25The secret when making a scone, whether it's savoury or sweet,
0:25:25 > 0:25:27is actually to have a bit of height to them.
0:25:27 > 0:25:32Don't be scared. Put your cutter in, cut right through.
0:25:32 > 0:25:34And again.
0:25:37 > 0:25:39And again. And again.
0:25:41 > 0:25:44Just take your scones out, pop them to the side for now.
0:25:44 > 0:25:47To give the scones a golden glaze,
0:25:47 > 0:25:49brush the tops with a little egg wash.
0:25:49 > 0:25:52Try not to get it too much down the sides, because it just
0:25:52 > 0:25:56restricts its growth, when you brush the top, cause when you bake it,
0:25:56 > 0:25:59or indeed stew it which is what's going to happen to these,
0:25:59 > 0:26:03it actually acts like a glue and prevents them from growing too much.
0:26:03 > 0:26:06These scones can be made on their own.
0:26:06 > 0:26:09Just bake them for fifteen minutes for a light texture
0:26:09 > 0:26:10and a cheesy crust.
0:26:12 > 0:26:15But these raw scones are going into a cobbler,
0:26:15 > 0:26:19and they'll soak up all those meaty juices.
0:26:19 > 0:26:21Perfect.
0:26:21 > 0:26:23Now what I'm going to do is just lay these scones on the top,
0:26:23 > 0:26:28like so, get some of this cheese,
0:26:28 > 0:26:31laying the cheese onto the top.
0:26:31 > 0:26:34Again, this is going to add a little bit of crust to it, as well.
0:26:34 > 0:26:37That blends really well with the rosemary inside the scone.
0:26:37 > 0:26:39You've got plenty of cheese in there, as well.
0:26:39 > 0:26:42This goes into the oven and that'll crisp up the scones on the top
0:26:42 > 0:26:45and bake the scones, as well.
0:26:48 > 0:26:52I've invited a couple of the guys I met at Smithfield market to
0:26:52 > 0:26:55pop by and test my hearty beef cobbler.
0:26:58 > 0:27:01Here you are, guys. This is a hearty meal for you.
0:27:01 > 0:27:05It's basically a beef cobbler, with cheese scones in it.
0:27:05 > 0:27:07I think you'll enjoy this, guys.
0:27:07 > 0:27:09Tuck in, and tell me what you think.
0:27:13 > 0:27:15Yeah, that's good.
0:27:15 > 0:27:18Mmm, I've got a recipe for Carmen.
0:27:18 > 0:27:21And that crispiness on the top from that cheese works really well
0:27:21 > 0:27:23with it.
0:27:23 > 0:27:25I think with the meat and the sauce...
0:27:25 > 0:27:26It's really good.
0:27:26 > 0:27:28It's tasty, isn't it?
0:27:28 > 0:27:30It's absolutely delicious.
0:27:30 > 0:27:31You can have some more if you want some.
0:27:31 > 0:27:33- I'll have a bit more. - Yeah, please.
0:27:36 > 0:27:40I've showed you the quickest loaves to bake, not by using yeast
0:27:40 > 0:27:44but by using bicarbonate of soda as the main rising agent.
0:27:44 > 0:27:48'I hope I've inspired you to turn your hand to baking soda
0:27:48 > 0:27:50'breads, for breakfast...'
0:27:50 > 0:27:52Best eggs Benedict I've had.
0:27:52 > 0:27:53'..lunch...'
0:27:53 > 0:27:55I'd have that any day.
0:27:55 > 0:27:56'..and dinner.'
0:27:58 > 0:28:01Next time, I'm going to tackle enriched breads.
0:28:03 > 0:28:07'I'll show you how to master British lardy cake.'
0:28:07 > 0:28:08That's pretty good.
0:28:08 > 0:28:12'An Italian loaf perfect for any special occasion.'
0:28:12 > 0:28:14Absolutely delicious.
0:28:14 > 0:28:17'Danish pastries with a savoury twist,
0:28:17 > 0:28:21'and a brioche crown stuffed with the flavours of the Med.'
0:28:21 > 0:28:24- To baking bread.- To baking bread.
0:28:35 > 0:28:37Subtitles by Red Bee Media Ltd