0:00:02 > 0:00:03Many of my favourite recipes are pies and puds.
0:00:03 > 0:00:05I'm sure you're not surprised to hear that.
0:00:05 > 0:00:09But today, I've got a savoury and sweet surprise with a splash of Jamaican sunshine.
0:00:22 > 0:00:25Today, I want to rekindle your affection for the hearty
0:00:25 > 0:00:28British comfort food that generations have thrived on.
0:00:28 > 0:00:30There's something on my menu for everyone.
0:00:32 > 0:00:34Coming up, blackberry and apple crumble
0:00:34 > 0:00:37is a classic pud that I've been baking for years.
0:00:37 > 0:00:40But I've discovered something that takes it to a whole new realm -
0:00:40 > 0:00:44seaweed. Trust me, this works.
0:00:44 > 0:00:47That's an apple and blackberry crumble, with a seaweed topping!
0:00:49 > 0:00:51And fantastic flavours with fungi.
0:00:51 > 0:00:54I meet the lads who've discovered a unique way of growing
0:00:54 > 0:00:57these magnificent mushrooms.
0:00:57 > 0:01:00And I use them to add a touch of class to a cheeky choux pie.
0:01:00 > 0:01:03There are your puffed-up choux buns,
0:01:03 > 0:01:05ready to be filled with mushrooms.
0:01:05 > 0:01:06The Caribbean comes to my kitchen.
0:01:06 > 0:01:09First, I think we'd better de-bling.
0:01:10 > 0:01:14Levi Roots brings a bucket-load of sunshine with his baking,
0:01:14 > 0:01:18and he rustles up happy memories with these tasty treats.
0:01:18 > 0:01:22I'd say patty is the Caribbean's greatest fast food.
0:01:24 > 0:01:27And Levi provides the inspiration as I combine exotic flavours
0:01:27 > 0:01:29to make a decadent dessert
0:01:29 > 0:01:32that has warmth and flavour in every mouthful.
0:01:32 > 0:01:35I love that beautiful rum flavour in there.
0:01:35 > 0:01:39You can smell what's happened to the bananas already.
0:01:39 > 0:01:41Tuck in, enjoy.
0:01:41 > 0:01:43And if you want to try them,
0:01:43 > 0:01:46all my recipes on today's show are on the BBC website.
0:01:56 > 0:02:00As the old song goes, I do like to be beside the seaside.
0:02:00 > 0:02:03As a baker, I'm always on the lookout for new ingredients
0:02:03 > 0:02:06to add to my repertoire of pies and puds.
0:02:06 > 0:02:09And the sea is one of nature's most generous resources.
0:02:10 > 0:02:12But it's not fish I'm after today.
0:02:12 > 0:02:15I'm interested in something more unusual - seaweed.
0:02:17 > 0:02:18I'm here today in a beautiful
0:02:18 > 0:02:21part of the world, on the east coast of Scotland.
0:02:21 > 0:02:25St Andrews is about four miles that way, and the day is glorious.
0:02:25 > 0:02:29I'm here today to meet a lady who knows a little bit about seaweed.
0:02:29 > 0:02:31We all know it goes into savoury.
0:02:31 > 0:02:35But, apparently, she says it goes into sweet things, too.
0:02:37 > 0:02:39I'm not convinced.
0:02:40 > 0:02:43Fiona Houston has been harvesting seaweed here
0:02:43 > 0:02:46for the last two years and is building a small business selling it
0:02:46 > 0:02:49not as a vegetable but as a spice.
0:02:49 > 0:02:53- What a fantastic place. - I know, it's great, isn't it?
0:02:53 > 0:02:57If anyone can convince me to bake with seaweed, I hope Fiona can.
0:02:57 > 0:03:02- I know it's used in savoury, but seaweed in sweets, really?- Yeah.
0:03:02 > 0:03:05What seaweed has in its natural flavour enhancer.
0:03:05 > 0:03:08It has in it umami, which is the fifth taste.
0:03:08 > 0:03:12The other four tastes are sweet, salty, sour and bitter.
0:03:12 > 0:03:14And then you've got this fifth taste which adds
0:03:14 > 0:03:16a new taste dimension to your food.
0:03:16 > 0:03:18For me, it'll be fascinating because personally I've never
0:03:18 > 0:03:21heard of it before and I'm dying to try it.
0:03:21 > 0:03:23Yes, well, we're going to go down and show you.
0:03:24 > 0:03:28I've never used seaweed in anything, so Fiona takes me umami hunting.
0:03:34 > 0:03:37- I told you the tide was coming in. - It is coming in.
0:03:37 > 0:03:41- I this your place of work, then? - Yeah, it is. Pretty nice, eh?
0:03:41 > 0:03:45There's lots of different varieties of edible seaweeds here.
0:03:45 > 0:03:49So what we have here is some carrogeenan, which is
0:03:49 > 0:03:54traditionally used as a setting agent. That's got gelatine in it.
0:03:54 > 0:03:58These brown seaweed, these kelps, are all very rich in umami
0:03:58 > 0:04:03and they've got...quite a high...sugar content.
0:04:03 > 0:04:05- There's quite high carbohydrate in these.- Really?
0:04:05 > 0:04:08And this dulse here,
0:04:08 > 0:04:11which is interesting in desserts with chocolate and coffee and things.
0:04:11 > 0:04:13And this is sweet?
0:04:13 > 0:04:15Well, it's got some sweetness in it.
0:04:15 > 0:04:18Fiona doesn't just use seaweed straight from the sea.
0:04:18 > 0:04:19It has to dry first.
0:04:19 > 0:04:22- I'm going to take some of this fresh dulse...- Yeah.
0:04:22 > 0:04:24I'm going to put it in here.
0:04:24 > 0:04:26And we're actually going to roast it.
0:04:26 > 0:04:28This is a very traditional way of eating dulse
0:04:28 > 0:04:32- on the east coast of Scotland.- OK.
0:04:32 > 0:04:34This is the sugar kelp.
0:04:34 > 0:04:39- See that powder on there?- Yep. - That's the umami powder.
0:04:42 > 0:04:48The initial flavour's not too dissimilar to salt... meets...a chilli.
0:04:48 > 0:04:50It feels like heat, and then you realise it's salt.
0:04:50 > 0:04:54Then that goes as well. What's left is...
0:04:54 > 0:04:55There's no taste.
0:04:55 > 0:04:58I'm not getting taste. I'm getting...
0:04:59 > 0:05:02- A sensation on my tongue...- Yeah. - ..which is different.- Yeah.
0:05:07 > 0:05:10- That's gorgeous. - Yes, isn't that amazing?
0:05:11 > 0:05:13Where's seaweed been all my life?
0:05:13 > 0:05:16There's so many things I'm thinking I could work with.
0:05:16 > 0:05:17This is the thing with seaweed.
0:05:17 > 0:05:20Once you get into it, your mind goes in so many different directions.
0:05:22 > 0:05:25To show me how versatile it can be, Fiona's brought with her
0:05:25 > 0:05:28some examples of cakes seasoned with seaweed.
0:05:28 > 0:05:31And I'm keen to see how it tastes.
0:05:31 > 0:05:33Chocolate brownie cheesecake.
0:05:33 > 0:05:37And this has got a sweet alaria in it,
0:05:37 > 0:05:40and it's also got the dulse on top to combine with the chocolate.
0:05:40 > 0:05:44I am getting quite strong flavours coming through.
0:05:44 > 0:05:46I'm trying to break it down in my mind to find this,
0:05:46 > 0:05:49cos I know what they're like individually.
0:05:49 > 0:05:54And I can't find it because it's enhanced. That's its job.
0:05:54 > 0:05:56Its job is to enhance the flavours that are currently there.
0:05:56 > 0:05:59Next, is a lemon polenta cake,
0:05:59 > 0:06:02with seaweed both in the main mixture, and sprinkled on top.
0:06:03 > 0:06:06Lemon's such a strong flavour.
0:06:06 > 0:06:09All that's doing is enhancing that lemon.
0:06:09 > 0:06:12It's making the lemon more lemony.
0:06:12 > 0:06:15'The seaweed definitely accentuates these dishes.
0:06:15 > 0:06:17'But I can't put my finger on why.
0:06:17 > 0:06:20'It's only when Fiona shows me come crumble toppings,
0:06:20 > 0:06:21'blended with seaweed,
0:06:21 > 0:06:24'that I find something I can really work with.'
0:06:27 > 0:06:29That's delicious.
0:06:29 > 0:06:33It's sweet. How much sugar did you add to that?
0:06:33 > 0:06:38- 50 grams of sugar.- OK. Yeah. That's quite low, actually.
0:06:38 > 0:06:40I tried to come here with an open mind,
0:06:40 > 0:06:43but in the back of my mind, I still had the thought, "It's seaweed.
0:06:43 > 0:06:44"It's salt."
0:06:44 > 0:06:47But, in fact, it's much, much more than that.
0:06:49 > 0:06:52What Fiona has shown me today is a new ingredient that isn't
0:06:52 > 0:06:57a flavour in itself but something that enhances the flavour it's with.
0:06:57 > 0:06:59I'm going to give it a go in my next pud.
0:07:06 > 0:07:09I've invited Fiona back to my kitchen to help me
0:07:09 > 0:07:12bake with my new-found ingredient - seaweed.
0:07:13 > 0:07:16This crumble is full of nutty and earthy flavours,
0:07:16 > 0:07:20I'm hoping enhanced by some of Fiona's natural seaweed flavour.
0:07:22 > 0:07:25The thing that got me was the fact that it works with sweet
0:07:25 > 0:07:28- AND savoury.- Yeah, that's what's people don't expect.
0:07:28 > 0:07:31It works really well in baking and sweet puddings
0:07:31 > 0:07:33because it's got natural sugars in it.
0:07:33 > 0:07:36What I'm doing here at the moment, I'm just chopping up some apples,
0:07:36 > 0:07:38I'm just going to prepare them for the crumble.
0:07:38 > 0:07:40Now this is quite tart.
0:07:41 > 0:07:44And you want something that's going to balance with
0:07:44 > 0:07:46that as well. So the crumble on the top's quite sweet,
0:07:46 > 0:07:49but I'm also going to use seaweed in there as well,
0:07:49 > 0:07:54- which should blend quite well. - It's got some smoky, salty notes.
0:07:54 > 0:07:57And it's got a seaweed in it that's got quite a high sugar content,
0:07:57 > 0:08:00so it's got a mixture of sweet and salty.
0:08:00 > 0:08:03Heat the chopped apples in a pan and add some butter.
0:08:03 > 0:08:06Cook them down for five to ten minutes until soft,
0:08:06 > 0:08:09and then set aside to cool.
0:08:09 > 0:08:13Then add your blackberries and transfer them to a baking dish.
0:08:13 > 0:08:18Spread them all out. Put that down there.
0:08:18 > 0:08:20This is one of my favourite crumble toppings.
0:08:20 > 0:08:22Even if you don't have seaweed,
0:08:22 > 0:08:26pumpkin and sunflower seeds make it earthy and nutty.
0:08:27 > 0:08:30For my crumble topping, I roughly chop
0:08:30 > 0:08:32sunflower seeds and pumpkin seeds
0:08:32 > 0:08:35and add to some rubbed butter and flour.
0:08:35 > 0:08:38Then, in go the oats and dark brown sugar.
0:08:38 > 0:08:41Finally, the best ingredient of the lot.
0:08:41 > 0:08:43The seaweed blend.
0:08:44 > 0:08:47How much did you put in of this into yours?
0:08:47 > 0:08:50I probably put in more than you're doing because I really wanted you
0:08:50 > 0:08:53to taste the different flavours of the seaweed.
0:08:54 > 0:08:57I think I put in about two dessertspoons.
0:08:57 > 0:08:58I was going to put that in.
0:08:59 > 0:09:02- Yeah.- That's about the same.- Yeah.
0:09:02 > 0:09:04Give that a good mix together.
0:09:04 > 0:09:08Sprinkle the crumble topping over the apple and blackberry mixture,
0:09:08 > 0:09:12and bake at 180 degrees for 30-35 minutes.
0:09:12 > 0:09:15Let that roast away.
0:09:15 > 0:09:19This is how it comes out. That, for me, is a great crumble.
0:09:19 > 0:09:23That's an apple and blackberry crumble with a seaweed topping!
0:09:24 > 0:09:29This is a great recipe with seaweed and it's pretty good without, too.
0:09:29 > 0:09:31The nutty, crunchy, wholesome topping
0:09:31 > 0:09:34complements blackberry and apple perfectly.
0:09:37 > 0:09:40The pies and puds that I bake are part of me
0:09:40 > 0:09:42and reflect my upbringing in the North of England.
0:09:42 > 0:09:45It's only natural that we stick to what we know and love,
0:09:45 > 0:09:47and I'm sure that's true for you, too.
0:09:47 > 0:09:49- Levi, hello.- Respect.
0:09:49 > 0:09:52- It's a pleasure. Nice to meet you, buddy.- Cool!
0:09:52 > 0:09:55Levi Roots is a musician best known for setting
0:09:55 > 0:09:59the Dragons' Den on fire with his spicy Caribbean sauce.
0:09:59 > 0:10:02Today he's bringing the Caribbean to me.
0:10:02 > 0:10:04with his vibrant sunshine patties.
0:10:04 > 0:10:06When I look at these ingredients,
0:10:06 > 0:10:09- you're going to bake something in a minute.- Yeah.
0:10:09 > 0:10:12What sort of thing do you get from your culture in the way of
0:10:12 > 0:10:15pies and puds that sort of reflect what is eaten over there?
0:10:15 > 0:10:18I think it's about the great flavours of the Caribbean.
0:10:18 > 0:10:21People will always think of the Caribbean as a few islands.
0:10:21 > 0:10:24Instantly Jamaica jumps out at you and Barbados.
0:10:24 > 0:10:27If you really think about it, it's a plethora of flavours,
0:10:27 > 0:10:29over 50 islands of the Caribbean.
0:10:29 > 0:10:31I'm going to hand my kitchen over to you, Levi.
0:10:31 > 0:10:33You take over, it's all yours.
0:10:33 > 0:10:36As we say, Lord have mercy!
0:10:36 > 0:10:38I'll probably start singing and stuff.
0:10:38 > 0:10:40Do whatever you want. I don't care.
0:10:40 > 0:10:43Caribbean people brings a bit of music in here.
0:10:43 > 0:10:45But first I think we'd better de-bling.
0:10:45 > 0:10:48- I'm loving that! - THEY LAUGH
0:10:48 > 0:10:50You must have biceps like Arnold Schwarzenegger!
0:10:50 > 0:10:53And the size of these rings, you can get a souffle underneath!
0:10:53 > 0:10:55HE LAUGHS
0:10:55 > 0:10:58It's good to take it off like that. Yeah.
0:10:58 > 0:11:00What I'll be doing, Paul,
0:11:00 > 0:11:04perhaps this is the Caribbean's greatest fast food.
0:11:04 > 0:11:08The history of the patty, the history comes from here right in the UK.
0:11:08 > 0:11:12Because Lord Falmouth became Governor of Jamaica.
0:11:12 > 0:11:16And he brought the pasty, the Cornish pasty, to Jamaica.
0:11:16 > 0:11:18And, of course, Jamaica had to do something special with this
0:11:18 > 0:11:21so we dubbed it up, we gave it a make-over and called it the patty.
0:11:21 > 0:11:25'Levi has some sweet yellow peppers, carrots and squash,
0:11:25 > 0:11:29'which is already boiled for around four minutes until slightly softened
0:11:29 > 0:11:31'but still have a bit of bite.'
0:11:31 > 0:11:33The difference with a patty and the pasty
0:11:33 > 0:11:37and I think one of the most striking things about the Caribbean pasty,
0:11:37 > 0:11:39or the Jamaican pasty, is the colour.
0:11:39 > 0:11:42And people always say, "How do you get that colour?"
0:11:42 > 0:11:43And it's just simple.
0:11:43 > 0:11:44A bit of turmeric.
0:11:44 > 0:11:48'Levi adds some butter and rubs it into flour and turmeric.
0:11:48 > 0:11:53'When it's all rubbed in, he adds a splash of water.'
0:11:53 > 0:11:55So, there you go. Basically, that's it.
0:11:55 > 0:11:58That's a lovely dough, there. That's lovely.
0:11:58 > 0:12:03- 30 minutes in the freezer.- Yeah. - And it's nice and lovely.
0:12:03 > 0:12:05- No fuss, we've got one that we made earlier.- Yes.
0:12:05 > 0:12:09Now it's time for that sunshine filling.
0:12:09 > 0:12:13Levi adds some sweetcorn, some spring onions and some cheese.
0:12:13 > 0:12:17Best to use Double Gloucester cos...again, we talk about sunshine patties,
0:12:17 > 0:12:21so the colours are just so vivid, I think it's brilliant.
0:12:21 > 0:12:23Now, I'm going to put something in here, Paul,
0:12:23 > 0:12:24because, you know, as I say,
0:12:24 > 0:12:27I like it hot, man, you know, hot, hot, hot.
0:12:27 > 0:12:29That's going to be a bit of a blaze...
0:12:29 > 0:12:31You've got to big up the Scotch bonnet,
0:12:31 > 0:12:35cos I think the Scotch bonnet is the only one that gives you a flavour.
0:12:35 > 0:12:40So I'm just going to put a few stripes in there, not too much.
0:12:40 > 0:12:42And I've left the casing on the inside,
0:12:42 > 0:12:44which is really the power,
0:12:44 > 0:12:46which a lot of people think it's the seeds, but it's not.
0:12:46 > 0:12:49- It's...- That casing in there.
0:12:49 > 0:12:53So we've put a little bit in there because I want to surprise you.
0:12:53 > 0:12:56THEY CHUCKLE
0:12:56 > 0:12:59So once it's done, you'll have to start rapping, it'll be like...
0:12:59 > 0:13:01HE SINGS: # Tick goes the tock
0:13:01 > 0:13:02# Rolex my watch
0:13:02 > 0:13:04# Savile Row suits
0:13:04 > 0:13:05# Diamonds in my locks
0:13:05 > 0:13:07# I'm taller than Shaq
0:13:07 > 0:13:10# I'm madder than Max I'm so terrific
0:13:10 > 0:13:11# With style and panache
0:13:11 > 0:13:13# I've got these eight balls a track
0:13:13 > 0:13:14# Before... #
0:13:14 > 0:13:15THEY LAUGH
0:13:15 > 0:13:19- He's now saying, "Please, Levi, don't quote that at me."- No, no, no.
0:13:19 > 0:13:22It's not something I do in the bakery,
0:13:22 > 0:13:24cos I just get ripped into.
0:13:24 > 0:13:26- Cooking is about fun, you know, it really is.- Absolutely.
0:13:26 > 0:13:31You've got to have as much fun as you possibly can while you're doing it.
0:13:31 > 0:13:36Once Lev's finished serenading me, he rolls out his patty dough.
0:13:36 > 0:13:40So what we've got to do with it, I'm going to scoop some stuff within the middle of it,
0:13:40 > 0:13:43- and make the patty.- OK. - This is really, really easy.
0:13:43 > 0:13:45Really easy. Come on, let's do this.
0:13:45 > 0:13:47I would just get it in the middle,
0:13:47 > 0:13:52- group it together...- Yeah. - A bit of egg white round the side.
0:13:53 > 0:13:55As you do.
0:13:55 > 0:13:57And then, it's just to lock it up.
0:14:03 > 0:14:06Levi seals his patties, gives them a quick egg wash,
0:14:06 > 0:14:09pricks them, and bakes them in a really hot over
0:14:09 > 0:14:12for 20 minutes until golden brown.
0:14:12 > 0:14:14Yeah! Yeah, baby.
0:14:14 > 0:14:18- Is it looking good? - It's looking fantastic, "fabulicious", if I say so.
0:14:18 > 0:14:20Let's get them out.
0:14:20 > 0:14:24I'd be quite happy if it was going to rival the Cornish pasty in Cornwall.
0:14:24 > 0:14:26They look great.
0:14:26 > 0:14:28- Fantastic!- Oh, they look lovely.
0:14:28 > 0:14:32They are, aren't they? And great for kids, I think kids would love this, you know.
0:14:32 > 0:14:36Their own patty, it gives each kid their own... Fantastic, they love that.
0:14:36 > 0:14:39That looks fantastic, my friend.
0:14:39 > 0:14:43Levi's sunshine patties for a bite-size taste of the Caribbean -
0:14:43 > 0:14:46spicy, vibrant and packed with vegetable goodness.
0:14:54 > 0:14:57My next recipe takes an often-overlooked ingredient
0:14:57 > 0:15:01and celebrates its beauty in this delicious savoury snack.
0:15:03 > 0:15:06Rather than use the good old button mushroom,
0:15:06 > 0:15:08I want to find the right fungus for the job.
0:15:13 > 0:15:16I've heard about a group of lads on the south coast
0:15:16 > 0:15:21who have developed a highly unusual and eco-friendly way of cultivating mushrooms.
0:15:21 > 0:15:24Oh, big one today! Excellent stuff!
0:15:25 > 0:15:27Instead of using bog standard compost,
0:15:27 > 0:15:29they collect the used coffee grounds
0:15:29 > 0:15:31which would otherwise go to landfill.
0:15:34 > 0:15:37Coffee's here, Rob!
0:15:37 > 0:15:40The mushroom growing process begins with the spawn.
0:15:40 > 0:15:42The mushroom spawn is always growing
0:15:42 > 0:15:45so what you're doing here is just giving it a nice medium
0:15:45 > 0:15:46for it to grow through.
0:15:46 > 0:15:49This cement mixer might seem a bit strange,
0:15:49 > 0:15:52but it's actually a really useful way
0:15:52 > 0:15:55of getting...ensuring a fine quality mix
0:15:55 > 0:15:57and also the mushrooms really do love to grow in coffee grounds,
0:15:57 > 0:16:00it's very nutritious, the mushrooms that come out of it have got
0:16:00 > 0:16:02a very deep flavour, very earthy,
0:16:02 > 0:16:04it's got a nice range of nutrients
0:16:04 > 0:16:07from which to draw upon to make its mushroom.
0:16:08 > 0:16:11Once the mix is nicely combined,
0:16:11 > 0:16:14we bag it up into these grow bags,
0:16:14 > 0:16:18where it stays for about two to three weeks, during which time
0:16:18 > 0:16:23the mushroom grows from the seed throughout the coffee grounds.
0:16:23 > 0:16:25So I then, once that's ready,
0:16:25 > 0:16:29I then seal the bag and now we have one grow kit.
0:16:29 > 0:16:33After bagging, the next step is the fun bit - the growing.
0:16:33 > 0:16:35Well, this room is basically
0:16:35 > 0:16:38where the mushrooms do their thing in the dark.
0:16:38 > 0:16:40This is the airing cupboard, essentially.
0:16:40 > 0:16:42We keep this room in the dark because
0:16:42 > 0:16:46the mushrooms don't need the light to take over the coffee like this.
0:16:46 > 0:16:50It's essentially, if they're growing inside a natural tree,
0:16:50 > 0:16:54in its natural environment, they'd be in the dark.
0:16:54 > 0:16:58Well, this is the exciting part, cos, basically, within two weeks,
0:16:58 > 0:17:00you get your own harvest of mushrooms.
0:17:00 > 0:17:02So these are pearl oyster mushrooms,
0:17:02 > 0:17:06which is a species of oyster mushrooms that are actually native to the UK
0:17:06 > 0:17:09and they grow on trees normally and deadwood.
0:17:09 > 0:17:12And so, they grow very well with the coffee because it has the same
0:17:12 > 0:17:15sort of minerals and nutrients for it.
0:17:15 > 0:17:17These are quite different to the mushrooms you get in England.
0:17:17 > 0:17:20They're not the same as button mushrooms. These are more gourmet.
0:17:20 > 0:17:22You can do numerous things with them.
0:17:22 > 0:17:24They're good to eat as they are. You can just have them raw.
0:17:24 > 0:17:26They taste quite nutty and quite creamy
0:17:26 > 0:17:28and they've just got a really nice, unique flavour.
0:17:28 > 0:17:31They're great on rustic bread or pie crust or something.
0:17:31 > 0:17:32Something a bit crunchy, the texture.
0:17:32 > 0:17:35The difference, it goes really well in your mouth, it's fantastic.
0:17:35 > 0:17:38They're very versatile. Anything you do with normal mushrooms,
0:17:38 > 0:17:40you can do with these, and it'll taste better.
0:17:40 > 0:17:43It seems the caffeine-fuelled mushroom business is booming
0:17:43 > 0:17:46and the real beauty for me is they sell the mushrooms
0:17:46 > 0:17:49back to the people they got the coffee from in the first place.
0:17:49 > 0:17:53I can't wait to try something special with these funky fungi.
0:17:57 > 0:17:59I'm going to use some of the lads' mushrooms
0:17:59 > 0:18:01in my savoury choux bun recipe.
0:18:01 > 0:18:03- Welcome to my kitchen. - ALL: Thank you!
0:18:03 > 0:18:06Now, tell me about these different strains of mushroom.
0:18:06 > 0:18:07They're oyster mushrooms.
0:18:07 > 0:18:10We've got the pink oyster mushroom and the pearl oyster mushroom.
0:18:10 > 0:18:12The pink oyster mushrooms,
0:18:12 > 0:18:15naturally you'll find in slightly warmer temperatures,
0:18:15 > 0:18:18so Mediterranean areas or tropical areas.
0:18:18 > 0:18:23And then the pearl, this is your classic European oyster mushroom.
0:18:23 > 0:18:26What I'm going to do now it prepare a basic choux pastry,
0:18:26 > 0:18:28which is what the mushroom is going to go into.
0:18:28 > 0:18:31Choux pasty is the perfect complement
0:18:31 > 0:18:33to these magnificent mushrooms.
0:18:33 > 0:18:37It's light, fluffy, and won't hog the limelight.
0:18:37 > 0:18:39To start my choux pastry, I melt some butter
0:18:39 > 0:18:41in hot water.
0:18:41 > 0:18:44Then I add the flour, and mix.
0:18:44 > 0:18:46I think choux pastry's so versatile.
0:18:46 > 0:18:48Most people think it's a one-trick pony,
0:18:48 > 0:18:49but actually making a savoury one,
0:18:49 > 0:18:52there's certain techniques you need to use
0:18:52 > 0:18:55when cooking with choux and baking with choux.
0:18:55 > 0:18:57It's all about drying out the inside to create something
0:18:57 > 0:18:59that's got that crunch on the outside
0:18:59 > 0:19:02and that little bit of softness on the inside.
0:19:02 > 0:19:06Make sure you keep stirring so the roux doesn't burn.
0:19:06 > 0:19:09- You see it's become quite smooth now? Shiny?- Sure.
0:19:09 > 0:19:12So that roux, I'm happy to take it off the heat now
0:19:12 > 0:19:15and then begin to crack my eggs in there.
0:19:15 > 0:19:17Add your eggs, one at a time, and keep stirring.
0:19:19 > 0:19:21Two.
0:19:21 > 0:19:23That's the fourth egg going in now.
0:19:23 > 0:19:25Carry on mixing this round.
0:19:25 > 0:19:29Now at that stage, I'm just going to stop for a minute because
0:19:29 > 0:19:31I'm going to add
0:19:31 > 0:19:34some thyme, and again, these are savoury choux buns,
0:19:34 > 0:19:36so this little addition of thyme should marry up
0:19:37 > 0:19:39I'll chuck them straight in.
0:19:40 > 0:19:43Next, leave your dough to cool slightly.
0:19:43 > 0:19:49Transfer to a piping bag, and pipe out your buns onto a tray.
0:19:49 > 0:19:52About the size of golf balls.
0:19:52 > 0:19:55'Preheat your oven to 220 degrees Celsius.
0:19:55 > 0:19:58'Bake your buns for ten minutes at the centre until risen and golden.
0:19:58 > 0:20:03'Reduce to 190 degrees Celsius for another 30 minutes.
0:20:03 > 0:20:07'Top the buns with sprinklings of Parmesan for the last five minutes.'
0:20:07 > 0:20:09There are your puffed-up choux buns
0:20:09 > 0:20:13ready to be filled with the lads' mushrooms.
0:20:13 > 0:20:16- Who's going to cook the mushroom? - You going to do it, Robs?
0:20:16 > 0:20:18Yeah, I'll give it a go, yeah.
0:20:18 > 0:20:20- I'll crack on.- It's on heat now.
0:20:20 > 0:20:23If you need any wooden spoons, they're right behind you, mate, OK?
0:20:23 > 0:20:24- OK, cool. - OK, so just chop up your shallot.
0:20:24 > 0:20:27Yep, so I'm just going to chop them up quite finely,
0:20:27 > 0:20:30So you don't have a big chunk of onion, a big chunk of mushroom.
0:20:30 > 0:20:31You've got mushroom and onion.
0:20:31 > 0:20:34- Yeah.- So just chop them up like this.
0:20:34 > 0:20:35- Pan's getting nice and hot.- Yep.
0:20:35 > 0:20:38I'm going to chuck some butter in there because
0:20:38 > 0:20:41when you're a mushroom farmer, you need all the calories you can get.
0:20:41 > 0:20:44'Robbie then fries his shallots with some finely-chopped garlic.
0:20:44 > 0:20:46So I've got my mushrooms here.
0:20:46 > 0:20:49I just like to tear them down the middle. Keep them quite big.
0:20:49 > 0:20:50Keep their shape,
0:20:50 > 0:20:52cos that's one of the unique things about these mushrooms.
0:20:52 > 0:20:55The onions are nice and brown now and the pan's nice and hot,
0:20:55 > 0:20:57- so I'm just going to chuck them all in.- Yep.
0:20:59 > 0:21:02- How long will you cook them for? Just, literally...- Two minutes.
0:21:02 > 0:21:03- That's it?- If that.
0:21:03 > 0:21:07Just to heat them through, cos like I say, the flavour's all in there.
0:21:07 > 0:21:09- Yep.- So you just let them do the talking, really.
0:21:09 > 0:21:12'Robbie's keeping things simple with the mushrooms
0:21:12 > 0:21:14'to make the most of their natural flavour.
0:21:14 > 0:21:18'All it takes is a squeeze of lemon juice, a spot of sherry,
0:21:18 > 0:21:20'and a big spoonful of creme fraiche.'
0:21:21 > 0:21:23- Smells really good. - Smells beautiful.- Yep.
0:21:23 > 0:21:26- And the sherry's coming up as well. - Let's have a look.
0:21:26 > 0:21:30That's grand, that, mate. Go and sit down, Robbie. Round of applause.
0:21:30 > 0:21:32- Thank you very much.- Good man. - Spot on, there.
0:21:33 > 0:21:37To finish, simply season and add some freshly chopped parsley.
0:21:39 > 0:21:41Stir that together and I would say...
0:21:42 > 0:21:44..that's it.
0:21:44 > 0:21:47'And now, time to fill your choux buns.'
0:21:50 > 0:21:53These have cooked down beautifully, these mushrooms.
0:21:53 > 0:21:54They really have.
0:21:55 > 0:21:57Oh, yes.
0:21:57 > 0:21:59Now that, for me, is a miniature pie.
0:21:59 > 0:22:04That is the savoury choux buns cooked by Robbie and me.
0:22:05 > 0:22:08Choux really is a versatile pastry,
0:22:08 > 0:22:11so don't think of it as just eclairs and profiteroles.
0:22:11 > 0:22:15With a savoury filling like this, they make a proper little pie.
0:22:18 > 0:22:21Earlier, king of Caribbean cuisine, Levi Roots,
0:22:21 > 0:22:24showed me how to make sunshine patties,
0:22:24 > 0:22:28these tasty, traditional Jamaican snacks.
0:22:28 > 0:22:31Levi's dish has got me feeling totally tropical,
0:22:31 > 0:22:35so I'm going to respond with my banana tarte tatin.
0:22:35 > 0:22:36Lord have mercy!
0:22:37 > 0:22:39This decadently sweet pud
0:22:39 > 0:22:41is a twist on the traditional apple version,
0:22:41 > 0:22:44but with a whole load of added summertime,
0:22:44 > 0:22:46and it all starts with a caramel.
0:22:46 > 0:22:50made by heating sugar and a little bit of water.
0:22:50 > 0:22:51At the moment, you can see the colours
0:22:51 > 0:22:53- going a little bit dark round the outside.- Yeah.
0:22:53 > 0:22:56This is going to be the key thing in a tarte tatin.
0:22:56 > 0:22:58You want that beautiful, rich, dark colour
0:22:58 > 0:23:00when you tip it out onto the plate.
0:23:00 > 0:23:03Now, that's the perfect colour. It's going quite dark now.
0:23:03 > 0:23:06- I'm going to add the butter to that. - Yep.
0:23:06 > 0:23:09And that'll melt the butter and turn into a form of toffee.
0:23:11 > 0:23:14Melt it all in the sugar.
0:23:14 > 0:23:17Then you begin to chop up your bananas.
0:23:17 > 0:23:18- Your 'nanas.- Me 'nanas.
0:23:20 > 0:23:23'Chop your bananas into 3cm chunks
0:23:23 > 0:23:25'and then remove the pan from the heat.
0:23:25 > 0:23:28'Add a splash of rum and pop your bananas in the hot toffee mix.'
0:23:29 > 0:23:33You want that beautiful rum flavour in there.
0:23:33 > 0:23:38What I'm doing is standing up the bananas inside the caramel.
0:23:38 > 0:23:42- You can smell what's happening to the bananas already. They're caramelising.- Absolutely.
0:23:42 > 0:23:46You pack those bananas in there. That'll be the last one.
0:23:46 > 0:23:48- The next thing to do is prepare the lid.- Cool.
0:23:48 > 0:23:52'For my lid, I've already made a puff pastry.
0:23:52 > 0:23:55'I've just got to roll it out to the size of the pan.'
0:23:55 > 0:24:01Then I can round this off, cos it's got to sit inside the pan.
0:24:01 > 0:24:03You could have a little bit of overlap
0:24:03 > 0:24:05but you've got to be able to tuck it inside...
0:24:07 > 0:24:11..like this. Get your pastry, throw it on the top,
0:24:11 > 0:24:14and then push it down into the corners.
0:24:15 > 0:24:19So what you've got is your caramel, you've got your layer of bananas
0:24:19 > 0:24:22and then you've got your puff pastry which is still cold.
0:24:22 > 0:24:25The whole thing goes into quite a hot oven.
0:24:25 > 0:24:29You want to put it in about 200 for about 15-20 minutes.
0:24:29 > 0:24:33Now, what I'm going to do is pop this into an oven.
0:24:33 > 0:24:34But fortunately...
0:24:35 > 0:24:37That's a Blue Peter moment.
0:24:38 > 0:24:39- ..I have got one.- Yes.
0:24:39 > 0:24:41Now, because of the rum in there,
0:24:41 > 0:24:43because of the liquid in the bananas...
0:24:43 > 0:24:45- Don't chuck the rum away! - Just pouring off some of the excess!
0:24:45 > 0:24:48You've got me getting up there for a minute. You're chucking rum away?!
0:24:48 > 0:24:51- I'm not! It's just the fluid from the bananas.- OK, all right.
0:24:51 > 0:24:53I don't want too much of it, you see.
0:24:53 > 0:24:55- So I'm just draining off some of the excess liquid.- I do!
0:24:57 > 0:24:59So you get your plate.
0:25:01 > 0:25:02Pop it on the top
0:25:02 > 0:25:04and then turn the whole thing
0:25:04 > 0:25:06upside down.
0:25:06 > 0:25:09- And the whole thing pops out like that.- Hey!
0:25:10 > 0:25:14- That's looking delicious. - So you've got
0:25:14 > 0:25:17your banana tarte tatin
0:25:17 > 0:25:21with your rum toffee right in the middle.
0:25:21 > 0:25:23- That is something.- Baby!- Baby.
0:25:25 > 0:25:27- Respect.- Thanks, Levi.
0:25:27 > 0:25:30You're going to have to wait a little bit longer to try it.
0:25:30 > 0:25:34My banana tarte tatin is pure summertime on a plate.
0:25:34 > 0:25:38Just close your eyes and imagine a gorgeous sunset with every mouthful.
0:25:50 > 0:25:53It's been great to welcome friends to help me create
0:25:53 > 0:25:54some wonderful dishes today.
0:25:54 > 0:25:56There's Fiona, who helped me find
0:25:56 > 0:26:00just the right seaweed to add a new twist to my crumble,
0:26:00 > 0:26:03Levi, who taught me how to make these tasty sunshine patties
0:26:03 > 0:26:08and inspired me to rustle up the decadent banana tarte tatin.
0:26:08 > 0:26:11And Jon, Alex and Robbie for adding their amazing mushrooms
0:26:11 > 0:26:12to my savoury choux buns.
0:26:15 > 0:26:19So, guys, our plates are full. Tuck in. Enjoy.
0:26:21 > 0:26:23And first, Levi's spicy golden patties.
0:26:25 > 0:26:28That's packing a bit of a punch, that patty.
0:26:28 > 0:26:30Isn't it? It's got a bit of heat in there.
0:26:30 > 0:26:32Oh, I can taste that hellfire in the patty.
0:26:32 > 0:26:35- Yeah, you got that bit, did you? - I got that bit, yeah.
0:26:37 > 0:26:40- The flavours in there are gorgeous. - FIONA:- It's really lovely.
0:26:40 > 0:26:42Lovely pastry. They're really soft and crumbly.
0:26:43 > 0:26:45'And moving on to the mushrooms...'
0:26:45 > 0:26:48Those mushrooms are fantastic, boys.
0:26:48 > 0:26:50- Well cooked.- Mmm.
0:26:50 > 0:26:54I've got to say, the mushroom, which I was a bit apprehensive about...
0:26:55 > 0:26:57..is absolutely brilliant.
0:26:57 > 0:27:00It works so well with the choux bun and the cheese on top as well.
0:27:00 > 0:27:02You've got all the different flavours in your mouth at once.
0:27:02 > 0:27:04All the different textures as well.
0:27:04 > 0:27:07The crunchiness and the softness of the mushrooms. It's fantastic.
0:27:07 > 0:27:10'And my Caribbean twist on a tarte tatin.'
0:27:10 > 0:27:12It's a celebration of banana.
0:27:12 > 0:27:14Then you've got that toffee and if you add a little bit
0:27:14 > 0:27:18of custard on top of that as well, or cream, it takes you to heaven.
0:27:19 > 0:27:22'And the crumble, with that special seaweed topping.'
0:27:22 > 0:27:26The seaweed, it's got red, green and brown in it.
0:27:26 > 0:27:28I like the seeds in there, cos, obviously, the texture,
0:27:28 > 0:27:30you've got to break them down with your teeth as well.
0:27:30 > 0:27:32It's not straight to the back of your throat.
0:27:32 > 0:27:34You've got to work for it, grind it down.
0:27:34 > 0:27:36- You get more flavour from it.- Mmm.
0:27:36 > 0:27:38I love the topping too.
0:27:38 > 0:27:40A lot of people would just use a normal crumble,
0:27:40 > 0:27:44but I think of this as like a blinged-out crumble.
0:27:44 > 0:27:46It's got everything in there.
0:27:47 > 0:27:49- "A blinged-out crumble!" - Can I use that, please?
0:27:53 > 0:27:59Great food goes everywhere, from Scotland to Brighton to Jamaica.
0:27:59 > 0:28:02This is what it's all about. Good company, good food.
0:28:02 > 0:28:04See you next time.
0:28:05 > 0:28:06Cheers!