0:00:02 > 0:00:04Today I'm taking the best of far-flung shores
0:00:04 > 0:00:06and bringing it all back home.
0:00:06 > 0:00:09Expect Thai, American and Turkish flavours
0:00:09 > 0:00:12which I'll be recreating into hearty British grub.
0:00:25 > 0:00:27Hello and welcome to Pies & Puds.
0:00:27 > 0:00:30I'm on a mission to celebrate the best of Britain's comfort food
0:00:30 > 0:00:33and here's what's on my menu today.
0:00:33 > 0:00:37'Coming up, I make a wonderfully fragrant Thai chicken pie...'
0:00:37 > 0:00:39Wow.
0:00:39 > 0:00:40HE LAUGHS
0:00:40 > 0:00:45'..using exotic herbs and spices grown in the most unexpected place.'
0:00:45 > 0:00:47Just mental, and they're from Yorkshire!
0:00:47 > 0:00:51'I take a field trip to learn about all things pumpkin...'
0:00:51 > 0:00:53What is that?!
0:00:53 > 0:00:57'..and I plump for one to use in my pumpkin and ginger cheesecake.'
0:00:57 > 0:00:59Look at the colour in there.
0:00:59 > 0:01:01It's beautiful orange.
0:01:01 > 0:01:02So nice.
0:01:02 > 0:01:05'I learn the art of making Turkish delight
0:01:05 > 0:01:07'with some amazing flavour combinations...'
0:01:07 > 0:01:10This is actually a Cypriot orange flower blossom.
0:01:10 > 0:01:12It's quite refreshing that one as well.
0:01:12 > 0:01:13Yeah, it's nice.
0:01:13 > 0:01:17'..and a rice pudding war breaks out as I make my classic recipe.'
0:01:17 > 0:01:20This one's been around in the family for a while.
0:01:20 > 0:01:24'And my guest, Merle, answers with her own version of the dish.'
0:01:24 > 0:01:26Wow, that looks amazing.
0:01:27 > 0:01:30All my recipes are on the BBC website.
0:01:37 > 0:01:42'My first recipe is a cheesecake with an exciting flavour combination
0:01:42 > 0:01:44'of pumpkin and stem ginger.'
0:01:44 > 0:01:47For most people, pumpkin is just a Halloween thing.
0:01:47 > 0:01:50Maybe the occasional bowl of pumpkin soup or pie.
0:01:50 > 0:01:54But this bulbous veg has hidden depths, as I discovered.
0:01:57 > 0:01:59Mark and Verity Bachelor have been growing pumpkins
0:01:59 > 0:02:03in the North Kent countryside for the last six years
0:02:03 > 0:02:06and turned themselves into pumpkin heroes.
0:02:06 > 0:02:09But I'm here today to find out more about this seasonal veg.
0:02:12 > 0:02:14We have 16 different varieties.
0:02:14 > 0:02:17Of that, seven are the traditional orange,
0:02:17 > 0:02:20and the other ones are varying other colours.
0:02:20 > 0:02:23How long does it take to grow, start to finish?
0:02:23 > 0:02:24We plant the seeds in May
0:02:24 > 0:02:27and they're ready to harvest by the beginning of September.
0:02:27 > 0:02:29Do you enjoy pumpkins, do you cook with pumpkin?
0:02:29 > 0:02:30I do cook with pumpkin.
0:02:30 > 0:02:33It's still new to us.
0:02:33 > 0:02:35Finding the right ones for the right dishes.
0:02:37 > 0:02:38What is that?!
0:02:39 > 0:02:41It's just a decorative gourd.
0:02:41 > 0:02:44That has to be the strangest thing I've ever seen.
0:02:46 > 0:02:48That looks like a cottage loaf.
0:02:48 > 0:02:50That's weird! That's a squash?
0:02:50 > 0:02:52Yes.
0:02:52 > 0:02:55I'd no idea there was so many colours, varieties, sizes.
0:02:55 > 0:02:59I thought pumpkin were all this big and that's it,
0:02:59 > 0:03:02but they're like something out of another planet.
0:03:02 > 0:03:03'Speaking of other planets,
0:03:03 > 0:03:06'I've heard there's a pumpkin lurking somewhere here
0:03:06 > 0:03:08'that has extra-terrestrial qualities.'
0:03:08 > 0:03:10Look at the size of it!
0:03:10 > 0:03:12It looks like a mutant!
0:03:12 > 0:03:14You could spend hours carving that.
0:03:14 > 0:03:16This one, I'd planted out, forgotten about it,
0:03:16 > 0:03:18didn't do anything with it,
0:03:18 > 0:03:20and that's the honest truth.
0:03:20 > 0:03:22Came out one day and thought,
0:03:22 > 0:03:23"That's working."
0:03:25 > 0:03:27HE GROANS
0:03:27 > 0:03:29- I'm not even going to help you. - There's just no way.
0:03:29 > 0:03:31Is this the biggest one you've grown?
0:03:31 > 0:03:34This is the biggest one that I've grown.
0:03:34 > 0:03:36If we had a warmer spring,
0:03:36 > 0:03:41we could have probably, hopefully, have grown a bigger pumpkin,
0:03:41 > 0:03:44so next year the challenge is on again.
0:03:44 > 0:03:46You could carve it into a nice chair.
0:03:46 > 0:03:48for your house, couldn't you? I'm looking over there
0:03:48 > 0:03:51and I can see not a coconut shy
0:03:51 > 0:03:53but a pumpkin shy.
0:03:53 > 0:03:56It is a pumpkin shy. The children love it...
0:03:56 > 0:03:58I'm a bit of a kid. Can I have a go?
0:03:58 > 0:03:59Sure.
0:04:02 > 0:04:04HE LAUGHS
0:04:09 > 0:04:11Well done!
0:04:11 > 0:04:13HE LAUGHS
0:04:13 > 0:04:15I'm here to choose a pumpkin to go in my pie
0:04:15 > 0:04:18and Verity has a selection for me to try.
0:04:21 > 0:04:25- What's the first pumpkin we have here?- This is moonscape.
0:04:28 > 0:04:29It has a bit of sweetness to it.
0:04:29 > 0:04:31It has, it's quite fibrous.
0:04:31 > 0:04:35That would go really well roasted with a Sunday roast.
0:04:35 > 0:04:37- Speckled hound.- Speckled hound.
0:04:38 > 0:04:41Nice texture.
0:04:41 > 0:04:44- This is the more conventional pumpkin?- Yeah.
0:04:44 > 0:04:46Fibrous, quite sinewy.
0:04:46 > 0:04:48Mm!
0:04:48 > 0:04:50- What was this one again?- Snowman. - Snowman.
0:04:53 > 0:04:56It's a good eat. It's moist...
0:04:56 > 0:04:58I almost find it too watery.
0:04:58 > 0:04:59'I've eaten pumpkin before
0:04:59 > 0:05:01'but these taste as different as they look.'
0:05:01 > 0:05:02What's this one?
0:05:02 > 0:05:04This is Small Sugar.
0:05:10 > 0:05:11Mm!
0:05:11 > 0:05:12A lot sweeter.
0:05:12 > 0:05:13It IS a lot sweeter.
0:05:13 > 0:05:16That's the guy I'm going to put in my cheesecake.
0:05:16 > 0:05:18- Would you agree with that? - I think that's a good choice.
0:05:18 > 0:05:22'Remember, a pumpkin is for baking, not just for carving.'
0:05:26 > 0:05:29I'm joined by our pumpkin farmers Mark and Verity
0:05:29 > 0:05:30who have brought the key ingredient
0:05:30 > 0:05:32for my pumpkin and ginger cheesecake.
0:05:32 > 0:05:34- Do you know the best part of that day was?- Go on.
0:05:34 > 0:05:37Trying to lift that massive pumpkin in that field.
0:05:37 > 0:05:39I nearly broke my back. Is it still there?
0:05:39 > 0:05:43No, it went to the show for the heaviest pumpkin
0:05:43 > 0:05:45and it did win.
0:05:45 > 0:05:46It did win?!
0:05:46 > 0:05:48And I took a second one to make sure I came second as well.
0:05:48 > 0:05:50THEY LAUGH
0:05:50 > 0:05:52That's fantastic. Where is it now?
0:05:52 > 0:05:57On the farm, sitting, waiting for show when people come to the farm.
0:05:57 > 0:05:58I think it's amazing.
0:05:58 > 0:06:02We decided to use the little sugar...
0:06:02 > 0:06:03The small sugar, yes.
0:06:03 > 0:06:07That's right, to go inside the cheesecake I'm going to make.
0:06:07 > 0:06:11I hope it does your pumpkin justice.
0:06:11 > 0:06:12I can't wait to try it.
0:06:13 > 0:06:18'Remove the skin from the pumpkin and chop it into cubes.
0:06:18 > 0:06:22'Add butter and sugar, and stem-ginger syrup.'
0:06:22 > 0:06:24So the whole thing together...
0:06:24 > 0:06:27will go into a roasting oven.
0:06:27 > 0:06:31Set it around 200 - it'll take 15 to 20 minutes just to break that down.
0:06:32 > 0:06:36What you end up with are beautiful tender pieces of pumpkin
0:06:36 > 0:06:38in the ginger syrup
0:06:38 > 0:06:40and the butter almost makes it into a little toffee.
0:06:40 > 0:06:41That goes to one side.
0:06:41 > 0:06:43The base -
0:06:43 > 0:06:48I'm using rings with silicon paper at the bottom of the tray.
0:06:48 > 0:06:52I'm going to use ginger biscuits, which I've crushed.
0:06:52 > 0:06:55'Add butter and sugar, and stem-ginger syrup.'
0:06:55 > 0:06:59Add that to the ginger nuts, mix it round,
0:06:59 > 0:07:01to form a bit of a paste.
0:07:01 > 0:07:03'Press the crumbs firmly into the moulds.
0:07:03 > 0:07:05'As the cheesecake sets in the fridge,
0:07:05 > 0:07:08'the butter will harden and firm up the bases.
0:07:08 > 0:07:12'For the filling, start by whipping up some double cream.
0:07:12 > 0:07:16'Into your whisked cream, add natural yoghurt and cream cheese.'
0:07:16 > 0:07:18I have got some stem ginger here
0:07:18 > 0:07:21which I'll slice into little pieces.
0:07:21 > 0:07:24- I love stem ginger, don't you? - Mm!
0:07:24 > 0:07:26'Tip the pumpkin and juices into a processor
0:07:26 > 0:07:29'and blitz to create a smooth pumpkin paste.'
0:07:32 > 0:07:34OK, happy with that.
0:07:34 > 0:07:37So what you've got is that sort of consistency.
0:07:37 > 0:07:42Nice and soft and pulpy. Got a bit of body to it as well.
0:07:42 > 0:07:48Now, that will go into your mixture here.
0:07:49 > 0:07:51Basically, just stir it round.
0:07:51 > 0:07:53I don't want to mix it in.
0:07:53 > 0:07:58I want to cause almost a form of ripple through it. That will do.
0:07:58 > 0:08:01What you have got is all your bits of cream,
0:08:01 > 0:08:03your filling all mixed together with yoghurt,
0:08:03 > 0:08:05and there is streaks of the pumpkin,
0:08:05 > 0:08:07so when you hit it, you're going to taste it.
0:08:07 > 0:08:11'Scoop the filling mixture into the moulds, and put into the fridge,
0:08:11 > 0:08:12'ideally overnight.'
0:08:12 > 0:08:17And it comes out looking not too dissimilar to that.
0:08:17 > 0:08:21You should be able to just pop it all the way through from the ring.
0:08:25 > 0:08:26There's one.
0:08:26 > 0:08:30All right, I think I've got an idea to make my life a little bit easier.
0:08:30 > 0:08:32Just get a little spice jar,
0:08:32 > 0:08:34pop it over there,
0:08:34 > 0:08:37and that should bring it out a little bit easier.
0:08:37 > 0:08:41Just pipe a little bit of pumpkin in the middle there.
0:08:41 > 0:08:43'My final touch is some crystallised ginger.'
0:08:43 > 0:08:45They look absolutely delicious.
0:08:48 > 0:08:52'This creamy cheesecake comes with a zingy ginger kick.'
0:08:53 > 0:08:56Now, guys, you will have to wait a little bit longer
0:08:56 > 0:08:57before we get the chance to eat it.
0:08:57 > 0:08:59Looking forward to it!
0:09:06 > 0:09:07Now it's time for a delight,
0:09:07 > 0:09:10a Turkish Delight, which I know and I love
0:09:10 > 0:09:12from my time living in Cyprus.
0:09:12 > 0:09:14My next guest makes her Turkish Delight
0:09:14 > 0:09:17using her Cypriot father's original recipe.
0:09:17 > 0:09:20- Welcome, Merle.- Hi.
0:09:20 > 0:09:22Now, there's lots of different colours here,
0:09:22 > 0:09:24- and I take it, lots of different flavours.- Yep.
0:09:24 > 0:09:29- Which one is this one, with the nuts in?- Walnuts.- Walnuts? Oh, yeah.
0:09:29 > 0:09:34- Actually, in Cyprus, that's like the main flavour, actually.- It is.
0:09:34 > 0:09:37There is walnuts everywhere.
0:09:37 > 0:09:41In Turkey and Cyprus, specialist shops sell Turkish Delight,
0:09:41 > 0:09:46made with family recipes handed down through the generations.
0:09:46 > 0:09:48Do you do a lemon one or a citrus one?
0:09:48 > 0:09:52Try this one. This is actually Cypriot orange flower blossom.
0:09:52 > 0:09:54It has been distilled here, though.
0:09:54 > 0:09:58That just tastes like Cyprus, I think. Or the Mediterranean.
0:09:58 > 0:10:01'But Merle has given this sweet treat her own twist
0:10:01 > 0:10:03'by creating some unusual flavours
0:10:03 > 0:10:07'infused with the English countryside.'
0:10:07 > 0:10:13- Got geranium, I do still like to do...- Geranium?! May I try a bit?
0:10:13 > 0:10:15You can. It is quite subtle, that one.
0:10:15 > 0:10:20But I've got English rose, and this one has got petals in it.
0:10:21 > 0:10:23Can you...get that?
0:10:23 > 0:10:27It is right at the end. But, yes, I am definitely getting that.
0:10:27 > 0:10:30- It is quite refreshing, that one, as well.- Yeah, it's nice.
0:10:30 > 0:10:33The fact that you are bringing those flavours in from this country
0:10:33 > 0:10:37- and infusing into Turkish... I think it works.- Thank you.
0:10:37 > 0:10:40'Merle is going to show me how to make a version of Turkish Delight
0:10:40 > 0:10:42'made with the herb lemon verbena,
0:10:42 > 0:10:44'which she soaks in a sugar syrup.'
0:10:46 > 0:10:48And you just cook that for about 15 minutes.
0:10:48 > 0:10:52The next stage is in a big, heavy-based pan,
0:10:52 > 0:10:54you have got to make up some cornflour
0:10:54 > 0:10:57mixed with a bit of cream of tartar to stop it going really gloopy.
0:10:57 > 0:11:01And water. Just cook that for a little bit.
0:11:01 > 0:11:05Then it is just a matter of adding the syrup to the cornflour,
0:11:05 > 0:11:07which is the worst part, really.
0:11:07 > 0:11:09Right, so that is where everything can go horribly wrong?
0:11:09 > 0:11:10Where it can go wrong!
0:11:10 > 0:11:13- Where do you make all this?- Where? In my kitchen.- In your kitchen?
0:11:13 > 0:11:17It is quite a small company, because it's basically just me making it.
0:11:17 > 0:11:21So, the whole thing is, once that has begun to slacken down
0:11:21 > 0:11:24- and loosen up, you then add the syrup to that?- Yeah.
0:11:24 > 0:11:26'Heated sugar syrup can be dangerous.
0:11:26 > 0:11:28'Keep the kids well away if you try this at home.'
0:11:29 > 0:11:31Do you want me to start tipping this in?
0:11:31 > 0:11:33Yes, if you could add that in small amounts.
0:11:33 > 0:11:37'Make sure you use a heavy-based pan for this job,
0:11:37 > 0:11:40'as the mixture needs some serious beating.'
0:11:40 > 0:11:44Basically, you have just got to really get the syrup...
0:11:44 > 0:11:46into the cornflour.
0:11:46 > 0:11:50- Do you want me to have a go? - Go on, then. Please. Thank you.
0:11:50 > 0:11:52- Speed!- I always think that.
0:11:53 > 0:11:55Give it a good beating.
0:11:55 > 0:11:58I have obviously not got the muscle power, I think!
0:11:58 > 0:12:00Brilliant. That is perfect.
0:12:00 > 0:12:02So you carry on stirring this for ten minutes,
0:12:02 > 0:12:04then you cook it out for ten minutes,
0:12:04 > 0:12:07then this mixture, which will be nice and thick, I imagine, by then,
0:12:07 > 0:12:08what happens to it then?
0:12:08 > 0:12:10It's then poured into a tin
0:12:10 > 0:12:15which has been lined with clingfilm and oiled.
0:12:15 > 0:12:17There is one here that is still quite hot.
0:12:17 > 0:12:20Now, this colour here is what it turns into.
0:12:20 > 0:12:23Yes, a kind of golden colour.
0:12:23 > 0:12:26It can be slightly darker as well.
0:12:26 > 0:12:29The darker, the more chewy, I think it goes.
0:12:29 > 0:12:32So that is the thing about home-made,
0:12:32 > 0:12:35it varies every time you make it, very slightly.
0:12:35 > 0:12:38You never get it totally spot on. But I quite like that.
0:12:38 > 0:12:40'Pour the mix into the tin.
0:12:40 > 0:12:44'And leave to set overnight.'
0:12:44 > 0:12:48So, this is ready to cut now.
0:12:48 > 0:12:51- Ah-ha!- Then just chop it up.
0:12:55 > 0:12:59And with the knife being oiled, it should get through quite easily.
0:12:59 > 0:13:01'Merle chops the Turkish Delight into cubes
0:13:01 > 0:13:05'and places it into a cornflour and icing sugar mix.'
0:13:05 > 0:13:08And the longer you leave it in that icing sugar...
0:13:08 > 0:13:10I mean, because it's fresh, it won't store for a long time,
0:13:10 > 0:13:15but it will absorb that icing sugar and it will get a little bit sweeter.
0:13:15 > 0:13:18Because it is actually not very sweet at the moment.
0:13:18 > 0:13:20But once it's left in that for a bit, it will get a bit sweeter.
0:13:20 > 0:13:23When it's about a week old, it's really nice.
0:13:23 > 0:13:28Because it has had time to sit in that icing sugar.
0:13:28 > 0:13:30This is what I love -
0:13:30 > 0:13:32people taking the trouble to experiment with food
0:13:32 > 0:13:33like Merle does.
0:13:33 > 0:13:36She's creating new flavours and turning them into
0:13:36 > 0:13:38true Turkish Delights.
0:13:46 > 0:13:49My next recipe looks like a good old British pie,
0:13:49 > 0:13:53but it's filled with oriental flavours.
0:13:53 > 0:13:54I love a good Thai chicken curry,
0:13:54 > 0:13:58fragrant with spices, chilli and ginger.
0:13:58 > 0:14:01You might think those spicy flavourings have to be imported
0:14:01 > 0:14:03from some exotic faraway place,
0:14:03 > 0:14:06but these days that's not necessarily so.
0:14:10 > 0:14:14Robert Ramsden is an importer of exotic herbs and vegetables.
0:14:14 > 0:14:18The only problem is, he doesn't want to import them,
0:14:18 > 0:14:20so he's on a mission to get farmers and producers
0:14:20 > 0:14:24to grow exotic food right here in Yorkshire.
0:14:24 > 0:14:28This is grown in Gomersal. It's a box of mixed living cress.
0:14:28 > 0:14:31There's different varieties, different flavours of cress.
0:14:31 > 0:14:34Previously we used to have to bring it back from Holland,
0:14:34 > 0:14:37we used to bring back 100-plus boxes per night.
0:14:37 > 0:14:41Robert has even managed to source coriander seeds - in Yorkshire?
0:14:41 > 0:14:45Now, these are something really different. Something really unique.
0:14:45 > 0:14:48You probably won't see these anywhere, really.
0:14:48 > 0:14:52You can see little green balls of joy, and when you squeeze them,
0:14:52 > 0:14:55they pop, and the flavour is absolutely insane.
0:14:55 > 0:14:58It's perfect for Thai green curries, etc.
0:14:58 > 0:15:01Perfect for putting through your water
0:15:01 > 0:15:03if you are steaming fish, really perfume-y.
0:15:03 > 0:15:06And they're just mental. And they're from Yorkshire!
0:15:09 > 0:15:14Robert has had great success working with herb grower Alison Dodd.
0:15:14 > 0:15:17Alison grows key ingredients for Thai cuisine,
0:15:17 > 0:15:22including lemongrass, which is usually imported from tropical Asia.
0:15:22 > 0:15:25Together, they're going to forage for the herbs and spices
0:15:25 > 0:15:28I need for my Thai chicken pie.
0:15:28 > 0:15:32They are quite surprising to find in Yorkshire, which is this lemongrass.
0:15:32 > 0:15:36Chefs in the UK are used to dry lemongrass stalks,
0:15:36 > 0:15:39but Alison supplies fresh green leaves.
0:15:39 > 0:15:42The leaves actually are extremely flavoursome.
0:15:42 > 0:15:44- Yeah, they're good, aren't they? - Fantastic.
0:15:44 > 0:15:49How we look at it as a company is to find things that previously
0:15:49 > 0:15:52we've had to import, like lemongrass, for example.
0:15:52 > 0:15:55It comes all the way from Thailand, it travels many, many miles.
0:15:55 > 0:15:57It's prepared, it comes in a sleeve.
0:15:57 > 0:16:02Finding someone that was prepared to grow it for us and understand it.
0:16:02 > 0:16:03It hasn't got the air miles.
0:16:03 > 0:16:06It's helping the environment. It's helping all parties, really.
0:16:06 > 0:16:09- Paul's going to love this. - Absolutely.
0:16:09 > 0:16:14Alison has managed to grow exotic flavours outside, too.
0:16:14 > 0:16:17- Look at this!- Right, Robert.
0:16:17 > 0:16:20- This is the coriander you might need.- Fantastic.
0:16:20 > 0:16:22'Previously we've had to buy coriander
0:16:22 > 0:16:24'and it has come all 'the way from Israel,
0:16:24 > 0:16:26'or it's grown all the way over in wherever.
0:16:26 > 0:16:29'Finding someone who can grow it over here is really important.
0:16:29 > 0:16:31'Even the local curry house now is looking
0:16:31 > 0:16:35'to source UK produce where possible.'
0:16:35 > 0:16:37Alison has been growing another herb
0:16:37 > 0:16:40that will add a welcome twist to my Thai pie.
0:16:41 > 0:16:43He'll love that.
0:16:43 > 0:16:45Yep, just finishes it off, doesn't it?
0:16:45 > 0:16:46It's perfect.
0:16:50 > 0:16:53Alison and Rob have brought their bounty of exotic herbs
0:16:53 > 0:16:55for my fragrant pie.
0:16:55 > 0:16:57One of the things I loved about watching that
0:16:57 > 0:17:02was the fact that, Rob, you are an importer of exotic flavours, spices.
0:17:02 > 0:17:05And the fact that it was you yourself going, "Hang on a minute!
0:17:05 > 0:17:08"We must be able to grow some of this in this country."
0:17:08 > 0:17:11That's it. I think it's embracing, with someone like Alison,
0:17:11 > 0:17:13to bring stuff back to the country,
0:17:13 > 0:17:16and especially to Yorkshire, to celebrate the season
0:17:16 > 0:17:17and what the uses are
0:17:17 > 0:17:19and what the chefs and customers can do with it, really.
0:17:19 > 0:17:23For me, the big thing, having lived in Cyprus for such a long time,
0:17:23 > 0:17:25coriander was like a weed,
0:17:25 > 0:17:28it just grows everywhere, it's unbelievable.
0:17:28 > 0:17:30And it is difficult to grow in this country.
0:17:30 > 0:17:32- No, not at all.- Really?- No.
0:17:32 > 0:17:34- We grow acres of it.- Really?- Yes.
0:17:34 > 0:17:37You don't have to tunnel it? It's exposed?
0:17:37 > 0:17:40No, not at all. We're growing it, really, from about the end of April,
0:17:40 > 0:17:43beginning of May right the way through to end of October.
0:17:43 > 0:17:46Now, I'm going to be using lemongrass.
0:17:46 > 0:17:47I see you've got some lemongrass there.
0:17:47 > 0:17:50Yes, well, fresh lemongrass is really good,
0:17:50 > 0:17:53and the leaves are usually fantastic,
0:17:53 > 0:17:56but I'm afraid it's just a bit at the end of the season,
0:17:56 > 0:17:59so I wasn't able to bring great long leaves of lemongrass as well.
0:17:59 > 0:18:02But, yes, it knocks spots off the imported stuff.
0:18:02 > 0:18:06- But flavour wise?- Very good. And it's fresh.
0:18:06 > 0:18:08And anything that's fresh has got to be better
0:18:08 > 0:18:11than stuff that's travelled for ever from the other side of the world.
0:18:11 > 0:18:14OK. Long may it reign. Long may Yorkshire carry on
0:18:14 > 0:18:16- with her exotic flavours. - Hear, hear!- We love it.
0:18:16 > 0:18:21And Kent, and Cheshire, and Lancashire and the Midlands.
0:18:21 > 0:18:23Come on, pull your finger out!
0:18:23 > 0:18:27Right, what I'm going to do now is your favourite chicken Thai dish,
0:18:27 > 0:18:29and I'm going to put a beautiful pastry on the top of it.
0:18:29 > 0:18:32If you run through the ingredients here,
0:18:32 > 0:18:34I've got some dried coriander seeds here.
0:18:34 > 0:18:37Rob, can you pick off some of the fresh stuff as well?
0:18:37 > 0:18:42I'm going to pop some of that in a pestle and mortar.
0:18:42 > 0:18:45- Wow! - HE CHUCKLES
0:18:45 > 0:18:49- Does it smell good?- Yeah, smell this. - It's a lot better than the dried.
0:18:49 > 0:18:52It's a blend... Oh, stop!
0:18:52 > 0:18:54This is a blend of both, right?
0:18:54 > 0:18:56Hang on.
0:18:56 > 0:18:59'I'm using fresh red British chillies,
0:18:59 > 0:19:04'chopped banana shallots, crushed garlic, grated root ginger,
0:19:04 > 0:19:05'and Thai green curry paste.
0:19:05 > 0:19:09'Finally, chunks of free-range chicken breast and thighs.'
0:19:11 > 0:19:14- SIZZLING - It's cooking off nicely, now.
0:19:14 > 0:19:18This in a pie - I think it's the best of both worlds for me.
0:19:18 > 0:19:22'When the chicken is browned, add stock, coconut milk,
0:19:22 > 0:19:26'fish sauce, lime leaves and some sweet potato.'
0:19:26 > 0:19:28How do you cope with lime leaves in Yorkshire?
0:19:28 > 0:19:29I've just started to grow some,
0:19:29 > 0:19:32- but it'll be a long time before they are ready.- Oh, really?
0:19:32 > 0:19:33But I've just discovered from Rob today
0:19:33 > 0:19:35there's somebody growing them in Kent.
0:19:35 > 0:19:37- There you go, you see?- There is.
0:19:37 > 0:19:39My adopted county is already in there.
0:19:39 > 0:19:41I only found out about two days ago, as well.
0:19:41 > 0:19:42They are absolutely fantastic.
0:19:42 > 0:19:44I've been looking for them everywhere,
0:19:44 > 0:19:46- so it's really good to know. - That's good.
0:19:46 > 0:19:50Got some lemongrass. I'm going to crush it,
0:19:50 > 0:19:52and throw that straight in.
0:19:52 > 0:19:54Now, this will take about 20 minutes.
0:19:54 > 0:19:58And then pop it in the fridge and leave it to cool.
0:19:58 > 0:20:01Now, I've got a cold one in the fridge.
0:20:01 > 0:20:03Now, you've got some basil leaves there,
0:20:03 > 0:20:06- some interesting basil leaves. - Yes, it's Thai basil.
0:20:06 > 0:20:09- We grow lots of different basil. - Can I take some of these?
0:20:09 > 0:20:12- Please do.- It's got a fantastic scent, hasn't it?
0:20:12 > 0:20:15- And this is one you just started growing?- Yes, yes.
0:20:15 > 0:20:18Make the shortcrust pastry for the pie
0:20:18 > 0:20:20by adding butter and lard to some flour.
0:20:22 > 0:20:24So you rub this together.
0:20:24 > 0:20:27Once it's been rubbed together, a squeeze of lemon juice.
0:20:27 > 0:20:30Again, helps break down that flour, keeps it nice and crumbly.
0:20:30 > 0:20:33This is a shortcrust pastry.
0:20:33 > 0:20:38And then a little pinch of salt.
0:20:38 > 0:20:41Water. Mix that all together to form a paste.
0:20:41 > 0:20:45You may to sort of knead it literally five, ten seconds,
0:20:45 > 0:20:49that's it. Just to build up enough gluten to hold it together.
0:20:52 > 0:20:55Now, over here I've got my pastry and this is my tin
0:20:55 > 0:20:57so I'm going to put the filling in to start with,
0:20:57 > 0:21:02spread that flavour dish all over the bottom so it's nice and even.
0:21:04 > 0:21:07'I'm not going to line the tin with pastry,
0:21:07 > 0:21:09'as my pie filling is quite moist.
0:21:09 > 0:21:12'No-one likes a soggy bottom!'
0:21:12 > 0:21:17Now, this is going to form a little rim round the outside
0:21:17 > 0:21:20so I can bond the lid to the top.
0:21:20 > 0:21:22Take it all the way around...
0:21:30 > 0:21:32And once you've rolled it out...
0:21:33 > 0:21:37..my new favourite bit of kit is this.
0:21:38 > 0:21:41Da-daa! This is a great little thing, this.
0:21:41 > 0:21:42I used to have a massive one,
0:21:42 > 0:21:45it's probably nearly double the width in a professional bakery.
0:21:45 > 0:21:49But all you do is run across the pastry,
0:21:49 > 0:21:52and use your cutter,
0:21:52 > 0:21:53cut all the way through...
0:21:55 > 0:21:59And then place your dough over the top.
0:21:59 > 0:22:03Just open it up a little bit with your fingers,
0:22:03 > 0:22:04as you stretch it over.
0:22:05 > 0:22:08And tack it down right to the edge,
0:22:08 > 0:22:11using that rim that you put round the pastry.
0:22:11 > 0:22:13That looks fantastic.
0:22:13 > 0:22:15Open it up a little bit,
0:22:15 > 0:22:16using a knife.
0:22:16 > 0:22:18Takes a little bit of time, but it's worth it
0:22:18 > 0:22:22because it just looks so attractive.
0:22:22 > 0:22:25'Trim the edges, and for a great golden finish,
0:22:25 > 0:22:27'use a rich egg wash.
0:22:27 > 0:22:31'This goes into an oven at 200 degrees Celsius for 30 minutes.'
0:22:33 > 0:22:35There you have it.
0:22:35 > 0:22:38You have your chicken Thai pie,
0:22:38 > 0:22:41with a beautiful pastry lid on the top,
0:22:41 > 0:22:46using all the exotic flavours and ingredients from...
0:22:46 > 0:22:48- Yorkshire!- From Yorkshire,
0:22:48 > 0:22:51but let's be honest they could come from Kent, Midlands...
0:22:51 > 0:22:53Anywhere in the country.
0:22:53 > 0:22:55'This may be called a Thai chicken pie,
0:22:55 > 0:22:58'but there's certainly something very British about it -
0:22:58 > 0:22:59'or should I say Yorkshire?'
0:23:02 > 0:23:05Now, guys, you're going to have to wait a little bit later to try this.
0:23:05 > 0:23:06- We can't wait.- Fantastic.
0:23:14 > 0:23:16'Next, Merle returns to my kitchen
0:23:16 > 0:23:19'as we make our own versions of rice pudding.
0:23:19 > 0:23:21'Mine is a Hollywood family recipe,
0:23:21 > 0:23:24'and Merle's is a traditional Turkish dish.'
0:23:24 > 0:23:26So, I'm going to do mine very quickly.
0:23:26 > 0:23:30Again, rice goes into the dish.
0:23:30 > 0:23:33And then the milk goes on top of that.
0:23:33 > 0:23:37The next thing I'm going to add is my butter.
0:23:37 > 0:23:39Where's your recipe from?
0:23:39 > 0:23:41This one's been around in the family for a while.
0:23:41 > 0:23:44But can I tell you the truth? I never used to like them.
0:23:44 > 0:23:47And then I used to sort of change it a lot and adapt it,
0:23:47 > 0:23:49and that's what generally happens.
0:23:49 > 0:23:52So I've got butter in there, sugar in there.
0:23:52 > 0:23:54Then I'm going to add some milk powder,
0:23:54 > 0:23:58and again this heightens the flavour of it as well.
0:23:58 > 0:24:00This is the unusual bit, really.
0:24:00 > 0:24:03Yeah, I'd never have thought of putting milk powder in there.
0:24:03 > 0:24:06Then I've got a little bit of nutmeg on the top.
0:24:06 > 0:24:10Fresh nutmeg, always goes down a treat.
0:24:10 > 0:24:13And then the last thing to go in is a lemon.
0:24:13 > 0:24:17I'm going to try and cut off the... Just take some of the skin.
0:24:17 > 0:24:20- I think it infuses such a nice flavour into it.- Yeah.
0:24:20 > 0:24:22But obviously when you meet it in a dish,
0:24:22 > 0:24:24you can just pull it out and leave it to one side.
0:24:24 > 0:24:26'While my rice pudding goes in the oven,
0:24:26 > 0:24:29at 150 degrees Celsius for two hours,
0:24:29 > 0:24:33'Merle is going to cook her Turkish version of rice pudding.
0:24:33 > 0:24:34Right, I've got some pudding rice,
0:24:34 > 0:24:37and it's already been cooked for about 12 minutes.
0:24:37 > 0:24:41And then just bring some milk to the boil, I normally do a pint.
0:24:41 > 0:24:45And then to that I add some sugar, some mastika...
0:24:45 > 0:24:46I know mastika.
0:24:46 > 0:24:49- It's a spice that comes from the Greek islands, isn't it?- Yeah.
0:24:49 > 0:24:55- It's very aniseed, don't you think? - Yeah. Yeah. It's quite pungent.
0:24:55 > 0:24:56'If you can't get hold of mastika,
0:24:56 > 0:24:59'use Pernod or aniseed flavouring instead.
0:25:01 > 0:25:03'Merle adds some double cream
0:25:03 > 0:25:05'and just over half a teaspoon of rose water.'
0:25:07 > 0:25:12Right, and then you've got to stir that to dissolve it.
0:25:12 > 0:25:17- What goes in next?- We've got to make up a mixture of cornflour and milk.
0:25:17 > 0:25:20If I put that in there. You could do this bit if you want.
0:25:20 > 0:25:22You want me to put the milk in? You want me to do this?
0:25:22 > 0:25:24So that goes in there...
0:25:24 > 0:25:29'The cornflour and milk mixture acts as a thickener in Merle's recipe.'
0:25:29 > 0:25:33Then just bring that to the boil, let it thicken a little bit,
0:25:33 > 0:25:35and then the rice can go in.
0:25:38 > 0:25:42'Simmer for ten minutes, and grate in lemon zest.'
0:25:42 > 0:25:45- That's probably enough, I think.- OK.
0:25:45 > 0:25:49And then it goes into that dish, and then you put it in the fridge.
0:25:49 > 0:25:52- It's very different. - It is, isn't it?
0:25:52 > 0:25:55It's amazing what you can do with a bit of rice, isn't it?
0:25:55 > 0:25:57- OK, do you want to pop that in there?- Yeah.
0:26:00 > 0:26:03- Looks good. It's very clean looking, isn't it?- Yeah.
0:26:04 > 0:26:08Some people, not everybody, do like a burnt top on it,
0:26:08 > 0:26:12so you flame the top or grill the top. So it goes nice and brown.
0:26:12 > 0:26:15I think the easiest way to get a nice even colour is a blowtorch.
0:26:15 > 0:26:16I've got a blowtorch!
0:26:20 > 0:26:23That's a serious flame. Just want to blowtorch it?
0:26:23 > 0:26:25Yeah, that would be brilliant.
0:26:25 > 0:26:28'A grill will do the job, if you don't have a blowtorch handy.'
0:26:30 > 0:26:34- You get like, big bubbles coming up. - Yeah, I can see that.
0:26:36 > 0:26:40- Like that sort of thing?- Yeah.
0:26:40 > 0:26:41Fantastic.
0:26:42 > 0:26:45- OK. So that's your...- Sutlac.
0:26:45 > 0:26:48- That's your sutlac.- Yeah.
0:26:48 > 0:26:51'Merle's Turkish pudding is traditionally served cold,
0:26:51 > 0:26:56'and a creme caramel finish gives it a deeper, toasty flavour.'
0:26:56 > 0:26:59And there is my British rice pudding,
0:26:59 > 0:27:02which I would normally serve with jam.
0:27:02 > 0:27:03Wow, that looks amazing.
0:27:05 > 0:27:07'My rice pudding is a dessert delight.
0:27:07 > 0:27:11'Try it out on the kids, with different flavoured jams.'
0:27:19 > 0:27:21'It's been great to make new friends
0:27:21 > 0:27:25'who have helped me create some wonderful dishes today.'
0:27:25 > 0:27:28'Robert and Alison brought their exotic herbs and spices
0:27:28 > 0:27:31'all the way from Yorkshire for my Thai chicken pie.'
0:27:34 > 0:27:38When you taste the pie like that, it's Thai, definitely,
0:27:38 > 0:27:41but then it's got that huge English, British influence to it.
0:27:41 > 0:27:42Yes, definitely.
0:27:42 > 0:27:45'Merle taught me how to make Turkish delight,
0:27:45 > 0:27:47'and we made our family rice puddings.'
0:27:47 > 0:27:49I must admit, eating cold rice pudding
0:27:49 > 0:27:52I thought was going to be a little bit difficult
0:27:52 > 0:27:56- but it's really good.- The texture of that's fantastic.- Yes, it is.
0:27:56 > 0:27:57'Mark and Verity helped me
0:27:57 > 0:28:01'find just the right pumpkin flavour for my cheesecake.'
0:28:01 > 0:28:04I'm loving the ginger with the pumpkin!
0:28:04 > 0:28:07It works really well together, I'm really surprised.
0:28:09 > 0:28:13This is what I love, sharing hearty food with friends.
0:28:13 > 0:28:14I hope you can join me again next time,
0:28:14 > 0:28:17when I'll have more pies and puds on the menu. See you then.