0:00:02 > 0:00:05Today I'm going to get your taste buds tingling. I'm cooking with onions, spices
0:00:05 > 0:00:08and a good dose of peppermint to cool it all down.
0:00:08 > 0:00:10It'll be hot and it'll be hearty.
0:00:22 > 0:00:25Sweet or savoury, there'll be something for everyone,
0:00:25 > 0:00:29as I show YOU how to make simple recipes that are perfect to share.
0:00:29 > 0:00:31Here's what's on the menu today.
0:00:33 > 0:00:38'I find out the secret to producing delicious onions all year round.
0:00:38 > 0:00:41'And, I fulfil a childhood dream.'
0:00:41 > 0:00:43I've always wanted to drive a tractor.
0:00:43 > 0:00:46I love it. I'm going to give up my job.
0:00:46 > 0:00:49I don't want to be a baker any more. You can leave me here.
0:00:49 > 0:00:53'And onions are the star ingredient in my creamy, savoury tart.'
0:00:53 > 0:00:57And that will make a beautiful onion tart.
0:00:57 > 0:01:01'I'm baking a gorgeously rich chocolate dessert with
0:01:01 > 0:01:03'a touch of something special.'
0:01:03 > 0:01:06There's a heady mix going on here between chocolate
0:01:06 > 0:01:09and peppermint that you can't smell.
0:01:09 > 0:01:11So you're going to have to make it.
0:01:11 > 0:01:14'And it's all thanks to my guest Sir Michael Colman,
0:01:14 > 0:01:15'more famous for his mustard
0:01:15 > 0:01:18'but it's his cool peppermint oil I'll be using.'
0:01:18 > 0:01:23- How do you use that peppermint oil yourself?- I've got my wife trained.
0:01:23 > 0:01:24She really likes peppermint tea!
0:01:24 > 0:01:26Ah...
0:01:26 > 0:01:28And when is a pie not a pie?
0:01:28 > 0:01:30'When it's a biryani, of course,
0:01:30 > 0:01:34'created by my old friend, and Indian food expert, Manju Malhi.'
0:01:34 > 0:01:36- That's not a biryani.- It is!
0:01:36 > 0:01:39- That's a pie.- No, it's not a pie. - It's got a lid on it.
0:01:39 > 0:01:44'What definitely is a pie is my Russian inspired puff pastry dish
0:01:44 > 0:01:47'filled with rice, salmon and boiled eggs.'
0:01:47 > 0:01:48Doesn't it look lovely?
0:01:48 > 0:01:51- The colours look incredible.- Mm.
0:01:51 > 0:01:54'And all my recipes are on the BBC website.'
0:02:00 > 0:02:02I love onions, me.
0:02:02 > 0:02:06From having them on hot dogs, or a cheese and onion butty,
0:02:06 > 0:02:08but how much do we really know about the complexity
0:02:08 > 0:02:10that they bring to our dishes?
0:02:10 > 0:02:13The answer, for me at least, is not enough.
0:02:15 > 0:02:19'I've come to Parrish Farms in Bedfordshire to get to grips
0:02:19 > 0:02:22'with the best of the bunch of British onions.
0:02:22 > 0:02:26'Paul Cripsey has been growing all types of onions for decades
0:02:26 > 0:02:28'and he certainly knows his stuff.'
0:02:28 > 0:02:30Hello, Paul.
0:02:30 > 0:02:32Hello, pleased to meet you.
0:02:32 > 0:02:35How many different varieties of onions and shallots do you grow?
0:02:35 > 0:02:39On the farm here we grow brown onions, red onions.
0:02:39 > 0:02:41We've got round shallots, banana shallot.
0:02:41 > 0:02:45- How long have you been doing this? - Some 35 years, yes.
0:02:45 > 0:02:47So, I imagine things have changed over that time?
0:02:47 > 0:02:52Before the 1970s, the onions were lifted and dried in the field.
0:02:52 > 0:02:56But the problem with the English weather then, is that September time
0:02:56 > 0:02:59it used to rain and the skins used to get spotty and black.
0:02:59 > 0:03:04Since the 1970s, a system was developed for doing the harvesting,
0:03:04 > 0:03:09taking them to store, which enabled us to actually produce an onion
0:03:09 > 0:03:13with a lovely skin finish because you're buying with your eyes.
0:03:13 > 0:03:16'There are three stages to the onion harvest.
0:03:16 > 0:03:21'First of all, this machine tops the plants by slicing off the leaves.
0:03:21 > 0:03:25'Next, the onions are unearthed and strewn out behind it,
0:03:25 > 0:03:28'left to dry naturally in the sun for up to 24 hours.
0:03:30 > 0:03:33'Finally, it's time to load the onions up, before dropping them
0:03:33 > 0:03:37'into a waiting container on this tractor and that's where I come in.'
0:03:38 > 0:03:40Have you driven a tractor before?
0:03:40 > 0:03:43I have when I was about 12 years old, straight into a tree.
0:03:48 > 0:03:50ENGINE REVS
0:03:52 > 0:03:53I'll give it a go.
0:03:59 > 0:04:01I've always wanted to drive a tractor
0:04:01 > 0:04:04and now I'm driving a tractor.
0:04:05 > 0:04:07I love it. I'm going to give up my job.
0:04:07 > 0:04:10I don't want to be a baker any more. You can leave me here.
0:04:13 > 0:04:17'In Britain, we're now producing around 70,000 tonnes of onions
0:04:17 > 0:04:20'every year and, with constant improvement in the industry,
0:04:20 > 0:04:23'happily for us, it means the British onion can be
0:04:23 > 0:04:25'in our shops all year round.'
0:04:25 > 0:04:27This is the end of the shallot harvesting journey.
0:04:27 > 0:04:30They're coming now into the drying rooms here.
0:04:30 > 0:04:34We're going to blow air through them at 28 degrees centigrade
0:04:34 > 0:04:36to dry them all off and cover them up,
0:04:36 > 0:04:40and these will be ready for sale in about four weeks' time.
0:04:40 > 0:04:44They can stay in this drying room until about next June.
0:04:44 > 0:04:46It can be a long-term store.
0:04:47 > 0:04:50'I'm going to bake a shallot and onion tart
0:04:50 > 0:04:53'so I want to know which varieties have the most flavour.
0:04:53 > 0:04:57'Dr Meriel Jones has an experiment comparing the flavour of a red
0:04:57 > 0:04:59'and white onion.'
0:04:59 > 0:05:03What I'm going to do here is show a way in which you can assess
0:05:03 > 0:05:07how flavourful an onion is, without having to actually eat it.
0:05:07 > 0:05:10I mean, I actually like raw onion in a butty.
0:05:10 > 0:05:14But when you cook it down, it totally changes. It becomes sweet.
0:05:14 > 0:05:16The sweetness is from sugars in the onion
0:05:16 > 0:05:20and when you cook it, all the onion's characteristic pungent flavour
0:05:20 > 0:05:23is taken away in the cooking process. It floats off.
0:05:23 > 0:05:26'But Dr Meriel is going to be testing which onion,
0:05:26 > 0:05:28'a red or white one,
0:05:28 > 0:05:31'has the most flavour when it's raw with a little experiment.'
0:05:32 > 0:05:36- Basically, you add a reagent that reacts with...- A reagent?
0:05:36 > 0:05:40- You add a chemical.- OK. What chemical have you added?
0:05:40 > 0:05:43- It forms a phenylhydrazone, which is...- I'm sorry?
0:05:43 > 0:05:45THEY LAUGH
0:05:45 > 0:05:48A phenylhydrazone. That's not something you buy in a shop?
0:05:48 > 0:05:51- No, no, no. - What's a phenylhydrazone?
0:05:51 > 0:05:55It's a chemical grouping that absorbs light, so it's coloured.
0:05:55 > 0:05:58'And I thought onions were simple.'
0:05:58 > 0:06:00Sorry, you've got what in there?
0:06:00 > 0:06:02Pyruvic acid...
0:06:02 > 0:06:05'OK, I think I'm going to let the good doctor get on with it.
0:06:05 > 0:06:08'Meriel adds a reagent to the onions in the test tubes
0:06:08 > 0:06:11'and places them in the water bath.
0:06:11 > 0:06:12'Is everybody keeping up?
0:06:12 > 0:06:14'Time to find out the results.
0:06:14 > 0:06:17'Which of our onions has the most flavour?'
0:06:17 > 0:06:21You can see there's more in the white one than the red onion.
0:06:21 > 0:06:25- Ah, so the white one is the darker one?- Yeah.
0:06:25 > 0:06:28- And the red one, ironically, is the lighter one.- Yeah.- OK.
0:06:29 > 0:06:32'So the onion with the strongest flavour from our batch is
0:06:32 > 0:06:35'the white onion and the stronger the onion,
0:06:35 > 0:06:38'the more flavour it's going to add to my tart.'
0:06:42 > 0:06:45Meriel, I loved that out there but the tables are turned now.
0:06:45 > 0:06:46Now you're in my realm.
0:06:46 > 0:06:48What I've actually chosen is a white onion,
0:06:48 > 0:06:52I've chosen a banana shallot and I've got some chives in there.
0:06:53 > 0:06:57'It's the flavoursome white onions that make it into my first dish,
0:06:57 > 0:07:00'along with banana shallots and chopped chives.
0:07:00 > 0:07:04'And, by using three different types of onions, I'm hoping for a range
0:07:04 > 0:07:08'of savoury flavours in my creamy shallot, onion and chive tart.'
0:07:08 > 0:07:12Now I've given you some chives there. Can you do me...
0:07:12 > 0:07:15I tell you what, do me a little favour, cut then up, little pieces.
0:07:15 > 0:07:18You'll probably have to trim it off and then just cut them
0:07:18 > 0:07:21probably about halfway down. All right?
0:07:21 > 0:07:24Now, to start with, to make your onion tart you need flour,
0:07:24 > 0:07:28to which you're going to add some lard and some butter.
0:07:28 > 0:07:32'If you want to make a veggie option, just use butter.
0:07:32 > 0:07:35'Mix until you get a good crumb structure.
0:07:35 > 0:07:36'Add seasoning...
0:07:37 > 0:07:40'..and a little cold water
0:07:40 > 0:07:42'until the pastry dough comes together.'
0:07:44 > 0:07:46Pop that onto the bench.
0:07:46 > 0:07:48Get a little bit of flour.
0:07:48 > 0:07:50Just dust it lightly.
0:07:50 > 0:07:53Then you just give it a little bit of a knead.
0:07:53 > 0:07:56That is enough, just a couple of turns,
0:07:56 > 0:07:59turns it together into a lovely bit of pastry.
0:07:59 > 0:08:02'Then wrap and place into the fridge for 15 minutes.
0:08:02 > 0:08:05'This'll make it easier to roll.'
0:08:05 > 0:08:07You can see it's a little bit more elastic,
0:08:07 > 0:08:10it's a little bit more forgiving when you roll it out.
0:08:12 > 0:08:14'Start by rolling the pastry
0:08:14 > 0:08:17'so it's large enough to cover the tin base and the sides.
0:08:17 > 0:08:21'The pastry should be rolled out to a minimum of 5mm.'
0:08:22 > 0:08:25I reckon that's about there.
0:08:25 > 0:08:27I like to roll it around a rolling pin.
0:08:29 > 0:08:30Bring over your...
0:08:32 > 0:08:37..tart dish and then, basically, just roll it out across the top.
0:08:37 > 0:08:39Like so.
0:08:39 > 0:08:43Then all you do is basically fit it into your tart case.
0:08:43 > 0:08:45Go across the top with your hands.
0:08:45 > 0:08:47Release the extra bit of pastry.
0:08:49 > 0:08:52Then neaten it all off, all the way around
0:08:52 > 0:08:55and there you have a beautifully lined tart base.
0:08:56 > 0:08:59'Line the tin with baking parchment and fill with baking beans, firmly
0:08:59 > 0:09:03'pushing the beans to the edge to prevent the paper from lifting up.'
0:09:05 > 0:09:08That needs to go into the oven for about 20 minutes at 180 fan
0:09:08 > 0:09:10and blind bake it.
0:09:15 > 0:09:18Once you've baked it, this is how it turns out.
0:09:18 > 0:09:22It's beautiful, it's dry, it's nice and neat.
0:09:22 > 0:09:24The next stage is to prepare the filling.
0:09:24 > 0:09:28'First, I fill my pastry case with the softened onions.
0:09:30 > 0:09:34'Then, into the bowl I put eggs, double cream,
0:09:34 > 0:09:38'chopped chives, and wholegrain mustard.
0:09:38 > 0:09:40'Gently whisk together.
0:09:40 > 0:09:43'Then pour over your onions.'
0:09:45 > 0:09:50That will make a beautiful onion tart.
0:09:50 > 0:09:52And then bake this off for 30 minutes.
0:10:00 > 0:10:05This one here has been baked beautifully for 30 minutes.
0:10:05 > 0:10:07Just run your palette knife underneath
0:10:07 > 0:10:10and then just release it onto the tray.
0:10:10 > 0:10:13I promise you that is going to be delicious.
0:10:16 > 0:10:19'This scrumptious tart is perfect when served warm
0:10:19 > 0:10:21'rather than piping hot.
0:10:23 > 0:10:27- You can't eat it now.- Oh! - We'll have it a bit later.- OK. Good.
0:10:33 > 0:10:36Continuing today's theme of strong and interesting flavours,
0:10:36 > 0:10:39my next guest is an old friend who's going to introduce us
0:10:39 > 0:10:41to a traditional Indian dish.
0:10:41 > 0:10:44- Hello, Manju.- Hello, Paul. - How are you?
0:10:44 > 0:10:48- I'm OK, long time no see.- I know, it's been a while, hasn't it?
0:10:48 > 0:10:50- It has.- Now, I was looking over at this here.
0:10:50 > 0:10:54- I'm going to bring this over, this pie.- Yes, pie.- It is a pie.
0:10:54 > 0:10:59Well, visually, it looks like a pie but this is actually,
0:10:59 > 0:11:02would you believe, a biryani.
0:11:02 > 0:11:06- That's not a biryani, that's a pie. - It's not pie.- It's got a lid on it.
0:11:06 > 0:11:11It's got a lid because it's known as a dum pukht pie.
0:11:11 > 0:11:13"Dum" means steam
0:11:13 > 0:11:15and "pukht" means choking.
0:11:15 > 0:11:20The pie lid is made out of dough to choke the steam,
0:11:20 > 0:11:24- to cook what's inside it.- So, that's a traditional biryani in there?
0:11:24 > 0:11:31- Biryani is a dish cooked with rice, meat, or vegetables.- OK.
0:11:31 > 0:11:34And the meat or vegetables are cooked separately,
0:11:34 > 0:11:36the rice is cooked separately and the two are combined.
0:11:36 > 0:11:39- That's a biryani.- It's a biryani pie?
0:11:39 > 0:11:41- No, it's not. - That's all I'm trying to hear.
0:11:41 > 0:11:44That's all I'm trying to hear.
0:11:44 > 0:11:46- It's like a pie.- It is a pie.
0:11:46 > 0:11:49Generally, you're not meant to eat the pie crust.
0:11:49 > 0:11:51- Yeah.- It's discarded.
0:11:52 > 0:11:55'Manju is going to show me how to make her traditional dish.
0:11:55 > 0:11:59'It's the closest thing to a pie in all of India.'
0:12:00 > 0:12:04'Manju starts by partially cooking basmati rice.'
0:12:04 > 0:12:06So I'm letting that simmer for eight to ten minutes.
0:12:06 > 0:12:08This is my little spice tin.
0:12:08 > 0:12:10I'm making the garam masala from scratch.
0:12:10 > 0:12:12We're going to spice our meat.
0:12:12 > 0:12:16'Into a hot pan goes cumin seeds,
0:12:16 > 0:12:17'coriander seeds,
0:12:17 > 0:12:20'some green cardamoms,
0:12:20 > 0:12:22'bay leaves,
0:12:22 > 0:12:24'and some cloves.'
0:12:24 > 0:12:26- They're beginning to toast...- Yeah.
0:12:26 > 0:12:28..quite nicely.
0:12:28 > 0:12:31'Blend the spices into a fine powder.'
0:12:31 > 0:12:33- Can you smell it?- Wow!
0:12:34 > 0:12:36'Manju is making a marinade,
0:12:36 > 0:12:39'adding her home-made garam masala to natural yoghurt.
0:12:41 > 0:12:44'With some root ginger and crushed garlic.'
0:12:44 > 0:12:48Now, you can use chicken, or vegetables.
0:12:48 > 0:12:52- But, predominantly, biryanis are made with meat, or mutton.- Yeah.
0:12:52 > 0:12:55'Then into the marinade, a dash of lemon juice,
0:12:55 > 0:13:00'olive oil, salt, and chopped green chillies'
0:13:01 > 0:13:03- You throw in the meat...- Yeah.
0:13:03 > 0:13:06..I use lamb chunks, and then you store this,
0:13:06 > 0:13:10in the fridge for about ten to 15 minutes.
0:13:10 > 0:13:13- OK.- Then it ends up like this!
0:13:14 > 0:13:16- It does smell incredible.- Yeah?
0:13:16 > 0:13:20'To make the lid, simply mix the flour with water
0:13:20 > 0:13:23'You don't need to season as this dough will act as a lid
0:13:23 > 0:13:25'for the biryani and won't be eaten.'
0:13:25 > 0:13:28What I've done is I've heated some oil up
0:13:28 > 0:13:32and I've added the marinating meat into the pan.
0:13:32 > 0:13:34SIZZLING
0:13:34 > 0:13:37The smell of that, I can't wait to smell that cooking.
0:13:37 > 0:13:41I think I've made a pretty good dough. See?
0:13:41 > 0:13:44That is impressive, actually.
0:13:44 > 0:13:47What I'd like you to do is break it in half.
0:13:47 > 0:13:49And I'd like you to make a little sausage out of it.
0:13:49 > 0:13:52Not a little one, a large sausage shape.
0:13:52 > 0:13:55- A sausage? What for? - To fit the circumference...
0:13:55 > 0:13:57- Ah, got you - your lining.- Yeah.
0:13:57 > 0:13:59OK, I'll do that now.
0:13:59 > 0:14:02'Manju adds fried onions to her meat mixture
0:14:02 > 0:14:05'before it's time to assemble.
0:14:05 > 0:14:07'First, start with the meat.
0:14:07 > 0:14:10'Then spread over the partially cooked rice...
0:14:11 > 0:14:13'..oven-roasted cashew nuts...
0:14:15 > 0:14:17'..some fried onions...
0:14:17 > 0:14:19'and repeat.
0:14:19 > 0:14:22'Finally, Manju's finishing touch -
0:14:22 > 0:14:25'milk infused with saffron and chopped mint.
0:14:25 > 0:14:30'Place the sausage-shaped dough around the edge of the pie dish
0:14:30 > 0:14:33'then roll out the rest to make a lid.
0:14:34 > 0:14:36And then just place it on the top, like so.
0:14:36 > 0:14:39- Right, you do all your business, then.- OK.
0:14:40 > 0:14:45- It is like making a pie. - OK, it's a biryani pie.
0:14:45 > 0:14:48- Then stick it on the hob. - Straight on there?- Yeah.
0:14:48 > 0:14:53'This recipe can be made in any pie dish and finished off in the oven.'
0:14:53 > 0:14:57- That's going to take how long now? - About 20 to 25 minutes on a hob.
0:14:57 > 0:14:58OK, 25 minutes,
0:14:58 > 0:15:01that'll be cooked and we'll get a chance to eat that later.
0:15:01 > 0:15:02- Yeah.- Can't wait.
0:15:06 > 0:15:10'My next recipe is a rich chocolate roulade with a flavour
0:15:10 > 0:15:13'I have loved since I was a boy.'
0:15:14 > 0:15:17Do you remember when peppermint really packed a punch?
0:15:17 > 0:15:19I remember in school,
0:15:19 > 0:15:22when someone was sucking on a mint, the teacher used to go mad
0:15:22 > 0:15:23and say, "If you're going to bring in sweets,
0:15:23 > 0:15:26"bring enough for the rest of the class." And rightfully so.
0:15:26 > 0:15:29I want to make a pudding that's full of the best
0:15:29 > 0:15:30peppermint flavour possible.
0:15:32 > 0:15:36'This is Summerdown Farm, in Hampshire, where resident
0:15:36 > 0:15:39'mint expert, Ian Margetts, grows an old British peppermint crop
0:15:39 > 0:15:42'called Black Mitcham.'
0:15:42 > 0:15:44I absolutely love this stuff.
0:15:44 > 0:15:46I've worked with it since we had virtually nothing
0:15:46 > 0:15:48and now we've got 100 acres.
0:15:48 > 0:15:52And you have to cherish this crop to keep it in the fine order
0:15:52 > 0:15:54that it's in, to look after it.
0:15:54 > 0:15:58'Today, Ian is getting ready to harvest his crop.'
0:15:58 > 0:16:00The oil we're after in the peppermint plant
0:16:00 > 0:16:01is actually in the leaf.
0:16:01 > 0:16:05And in sunny weather that makes the oil rise to the surface,
0:16:05 > 0:16:06so it makes it much easier to distil.
0:16:09 > 0:16:10'Ian grows and distils
0:16:10 > 0:16:12'the peppermint oil under the watchful eye
0:16:12 > 0:16:16'of Sir Michael Colman, whose name you might recognise.
0:16:16 > 0:16:19'It was Sir Michael's family who first set up Colman's Mustard
0:16:19 > 0:16:22'over 100 years ago.
0:16:22 > 0:16:25'Now, he has turned his attention to perfecting peppermint,
0:16:25 > 0:16:27'after being inspired by Ian.'
0:16:27 > 0:16:32He came back from a trip to America, and in his pocket he had
0:16:32 > 0:16:38a bag of sweets that had been made with the quality American oil.
0:16:38 > 0:16:42And I tasted it and I suddenly said, "Wow!
0:16:42 > 0:16:46"This has got a characteristic
0:16:46 > 0:16:49"which reminds me of humbugs when I was a boy,"
0:16:49 > 0:16:54and I recognised that that was what peppermint used to be like.
0:16:54 > 0:16:58'The sweets Ian brought back were made with American peppermint oil,
0:16:58 > 0:17:02'but actually produced using a British peppermint plant
0:17:02 > 0:17:03'called Black Mitcham.
0:17:03 > 0:17:06'This was popular back in the early 1900s
0:17:06 > 0:17:10'and was still here until the late 1940s.
0:17:10 > 0:17:15'It's this peppermint that Sir Michael has reintroduced to the UK
0:17:15 > 0:17:18'and now grows to produce his own peppermint oil.'
0:17:18 > 0:17:23It's got a very lingering flavour in the mouth
0:17:23 > 0:17:26and it gives you a lovely cooling sensation.
0:17:26 > 0:17:28It's the menthol content,
0:17:28 > 0:17:34and menthol is a really wonderful sensation if it's a quality product.
0:17:37 > 0:17:40'Ian is responsible for distilling Sir Michael's peppermint
0:17:40 > 0:17:43'to get the best possible flavour.'
0:17:44 > 0:17:48What I'm doing here now, I'm just adjusting the steam pressure.
0:17:48 > 0:17:52I always compare this to bringing vegetables to the boil.
0:17:52 > 0:17:54So I switch the steam on,
0:17:54 > 0:17:57and I'll bring it up to a certain pressure just so it gets the tub hot.
0:17:57 > 0:18:00And then when it's hot, I'll turn it down to simmer,
0:18:00 > 0:18:02and that's when we are cooking peppermint
0:18:02 > 0:18:05and we'll see peppermint coming out of the condenser.
0:18:05 > 0:18:06For me, this is the thrill,
0:18:06 > 0:18:09to end up with the peppermint oil in your hand.
0:18:09 > 0:18:12That's what the culmination of the whole year's work has been.
0:18:12 > 0:18:16'The peppermint oil that is produced is going to be used in sweets
0:18:16 > 0:18:20'and teas, and I cannot wait to use it in my next dish.'
0:18:25 > 0:18:29- So, Michael, Ian, welcome to my kitchen.- Thank you.- Thank you.
0:18:29 > 0:18:31Is this the real peppermint?
0:18:31 > 0:18:36We model what we grow today on the old-fashioned, traditional,
0:18:36 > 0:18:41quality, pure mint that used to be grown in this country.
0:18:41 > 0:18:44This is the real peppermint. This is the real Black Mitcham peppermint.
0:18:44 > 0:18:47If you get hold of a leaf there, Paul, and rub it between your
0:18:47 > 0:18:51fingers and thumb, you'll smell just how intense that is.
0:18:53 > 0:18:56- Oh, wow. Yeah.- That is something you can't get anywhere else.
0:18:56 > 0:19:00It's not like the normal spearmint that everybody knows as
0:19:00 > 0:19:03garden mint, which is a totally different smell.
0:19:03 > 0:19:05How do you use that peppermint oil yourself?
0:19:05 > 0:19:09- I've got my wife trained. She really likes peppermint tea.- Oh!
0:19:09 > 0:19:12That's the big thing we use it for.
0:19:12 > 0:19:15I'm going to use this peppermint in a roulade.
0:19:15 > 0:19:18'And the combination I'm using is chocolate
0:19:18 > 0:19:22'and peppermint in a flourless roulade, using dark chocolate.
0:19:22 > 0:19:27'I'm going to use Sir Michael's peppermint oil mixed in cream.
0:19:27 > 0:19:31'It not only tastes great, it's going to look pretty good, too.'
0:19:31 > 0:19:34Now, to start with, you need to whisk up your eggs.
0:19:40 > 0:19:43What I'm looking for is to take this to a stiff peak.
0:19:43 > 0:19:46That's pretty much there at the moment.
0:19:46 > 0:19:50The thing you do to test it is to hold it above your head.
0:19:50 > 0:19:52THEY LAUGH
0:19:54 > 0:19:59- My word!- There you go. That's faith, right there. OK.
0:19:59 > 0:20:01Now, what I'm going to do here is, I've got egg yolks,
0:20:01 > 0:20:04lots of sugar goes straight in there.
0:20:04 > 0:20:06I'm going to add that to the egg yolks.
0:20:07 > 0:20:11'Beat together the egg yolks and caster sugar until pale.
0:20:14 > 0:20:17'Then add some good quality cocoa powder...
0:20:19 > 0:20:21'..before pouring in melted dark chocolate.
0:20:26 > 0:20:28'This mix is the base of my roulade.
0:20:28 > 0:20:32'Don't worry if it thickens, this is quite normal.
0:20:33 > 0:20:37What I'm going to do is add a scoop full of this meringue to
0:20:37 > 0:20:40the chocolate mixture to slacken it off a little bit.
0:20:40 > 0:20:43My daughter makes a wonderful chocolate mousse.
0:20:43 > 0:20:46I'm going to get her to watch what you do.
0:20:46 > 0:20:48HE LAUGHS
0:20:48 > 0:20:51- Does she use your peppermint oil as well?- Of course she does!
0:20:53 > 0:20:57'Fold in the rest of the meringue, being careful to keep in
0:20:57 > 0:20:59'as much air as possible.
0:21:00 > 0:21:02'Next, pour the mixture into a lined tin,
0:21:02 > 0:21:05'making sure you spread it out evenly,
0:21:05 > 0:21:07'tipping the tin up, if you need to.'
0:21:08 > 0:21:11So, what you've got there is a beautiful base.
0:21:11 > 0:21:12That's your roulade base.
0:21:12 > 0:21:15That goes into an oven at 160 fan
0:21:15 > 0:21:17for 15 to 20 minutes.
0:21:17 > 0:21:19And you'll see it go slightly crispy on the top
0:21:19 > 0:21:21and pulling away from the sides.
0:21:21 > 0:21:24I'm going to pop that straight in the oven.
0:21:29 > 0:21:32What I'm going to do now is prepare the filling for it as well.
0:21:32 > 0:21:36'For the buttercream filling I'm whisking together icing sugar
0:21:36 > 0:21:39'and butter until light and creamy.
0:21:40 > 0:21:43'Then I'm adding about four drops of Sir Michael's
0:21:43 > 0:21:45'peppermint oil to some milk, then pouring that in.
0:21:49 > 0:21:50This is the way of enabling it
0:21:50 > 0:21:54to go in all the buttercream. Oh, the smell!
0:21:54 > 0:21:56The smell of peppermint.
0:21:59 > 0:22:02'Next, I'm adding some dark chocolate drops.
0:22:02 > 0:22:04'Just stir those in.
0:22:04 > 0:22:09'Take some baking parchment and give it a good dusting of icing sugar.
0:22:11 > 0:22:13'Flip out your cake...
0:22:14 > 0:22:16'..and peel off the paper.'
0:22:16 > 0:22:18So there we have our roulade base,
0:22:18 > 0:22:23onto which I'm going to put the peppermint buttercream.
0:22:25 > 0:22:29There's a heady mix going on here between chocolate
0:22:29 > 0:22:32and peppermint that you can't smell,
0:22:32 > 0:22:34so you're going to have to make it.
0:22:34 > 0:22:38'Now spread the buttercream over the cake, making sure you get right to
0:22:38 > 0:22:41'the edges and it's nice and even.'
0:22:41 > 0:22:44Now I'm going to roll this up and this is the tricky bit.
0:22:44 > 0:22:47The way to do it, you can get a palette knife or a knife
0:22:47 > 0:22:50and just what we call break its back.
0:22:50 > 0:22:53So you make a ridge about half an inch in
0:22:53 > 0:22:56and just break it all the way down so it's loose.
0:22:56 > 0:23:01Then fold that first bit up and that'll be the inside.
0:23:01 > 0:23:05Then, basically, you roll it over...
0:23:05 > 0:23:08release it all the way back... You can see it's beginning to crack.
0:23:08 > 0:23:12That's absolutely fine. And again, nice and tight.
0:23:12 > 0:23:15Try and keep it as tight as you possibly can with the paper.
0:23:17 > 0:23:19Look at that!
0:23:19 > 0:23:22- The final roll comes over... - Oh, wow.
0:23:22 > 0:23:25Then you release the paper totally
0:23:25 > 0:23:28and there you have your basic roulade.
0:23:31 > 0:23:35'And I like a final touch of icing sugar over the top.
0:23:35 > 0:23:38'My chocolate and peppermint roulade is delicious on its own
0:23:38 > 0:23:42'but even better when served with fresh strawberries
0:23:42 > 0:23:43'or a raspberry coulis.'
0:23:44 > 0:23:48We can't eat at the moment. We'll have to eat is a little bit later.
0:23:48 > 0:23:50We look forward to it with anticipation!
0:23:50 > 0:23:52LAUGHTER
0:23:56 > 0:23:59'Earlier, Manju Malhi showed me her take
0:23:59 > 0:24:01'on a traditional baked rice dish,
0:24:01 > 0:24:05'a biryani, a kind of pie. Well, in my eyes. But now it's my turn.'
0:24:07 > 0:24:10'And I'm taking my inspiration this time from Russia
0:24:10 > 0:24:12'and I'm making a coulibiac,
0:24:12 > 0:24:15'a pie wrapped in puff pastry and filled with rice,
0:24:15 > 0:24:18'baked salmon and soft-boiled eggs.
0:24:18 > 0:24:21'And I'm going to give it an extra kick by adding some spices.
0:24:23 > 0:24:26'I'm starting by frying some finely chopped onions
0:24:26 > 0:24:31'whilst Manju grinds cumin and coriander seeds.
0:24:31 > 0:24:33- Here you go. Coarsely ground.- Lovely.
0:24:33 > 0:24:36- Happy?- That's perfect. I'll throw that straight in.
0:24:38 > 0:24:41OK, so I've got the onions in there with the spices.
0:24:41 > 0:24:43Mushrooms. The mushrooms are going to release a little bit
0:24:43 > 0:24:45of water in there as well.
0:24:45 > 0:24:48- And the rice is completely cooked? - Yes, the rice is completely cooked.
0:24:48 > 0:24:51And then I'll mix it with the mushrooms, the onions,
0:24:51 > 0:24:53a little bit of zest of lemon.
0:24:53 > 0:24:56That's going to go inside there with the mushrooms now.
0:24:58 > 0:25:00And then leave that to cool
0:25:00 > 0:25:03cos you can't use the hot mixture
0:25:03 > 0:25:06going on top of the pastry because the whole point
0:25:06 > 0:25:09when you're making a pie, you've got to keep your puff pastry cold.
0:25:09 > 0:25:11That's how you get the laminations in there,
0:25:11 > 0:25:14that's how you get the steam and that's why it jumps.
0:25:15 > 0:25:18'Tip the rice mixture into a bowl.
0:25:18 > 0:25:20'Now I'm adding some roughly chopped parsley and dill,
0:25:20 > 0:25:24'but you could use coriander or any of your favourite herbs.
0:25:25 > 0:25:28'Leave to cool before wrapping in puff pastry.
0:25:28 > 0:25:32'I've made mine, but shop-bought will work, too.'
0:25:32 > 0:25:35So this is the base of the coulibiac.
0:25:35 > 0:25:38I'm just going to stretch it slightly.
0:25:38 > 0:25:42'Place the cool rice mixture in the middle of the pastry.'
0:25:42 > 0:25:43Make it nice and neat
0:25:43 > 0:25:47so you've got a channel running right down the middle.
0:25:47 > 0:25:50The next thing you're going to add to this dish is the salmon.
0:25:50 > 0:25:52Obviously cooked,
0:25:52 > 0:25:54and you want to break the pieces off
0:25:54 > 0:25:56and lay them
0:25:56 > 0:25:58neatly across the top.
0:25:59 > 0:26:01Try not to get any down the side.
0:26:01 > 0:26:04I want to try and build up some layers in this.
0:26:04 > 0:26:07'Finally, top with sliced boiled eggs.'
0:26:10 > 0:26:13And over here I've got just basically a beaten egg.
0:26:13 > 0:26:15This is going to be the sealant for the top.
0:26:15 > 0:26:18So brush it all round the edge,
0:26:18 > 0:26:19get your lid...
0:26:20 > 0:26:22..pop that onto the top...
0:26:24 > 0:26:27..and then push it right the way down onto the tray.
0:26:27 > 0:26:28Be quite firm with it.
0:26:28 > 0:26:30It's like a blanket, really.
0:26:30 > 0:26:32I'm going to trim this down a little bit,
0:26:32 > 0:26:34neaten it up.
0:26:34 > 0:26:37This one I'm going to pop in the fridge just to chill it down
0:26:37 > 0:26:39and it'll be ready to go in the oven.
0:26:44 > 0:26:48However...I have one in the oven, ready just for you.
0:26:48 > 0:26:50Thank you. All for me.
0:26:51 > 0:26:53- Oh, wow.- Look at that.- Wow.
0:26:58 > 0:27:00There you have it. Look how flaky it is.
0:27:00 > 0:27:02It's even flaking off at we speak.
0:27:02 > 0:27:09That is my version of a baked rice dish, the coulibiac.
0:27:09 > 0:27:10'My coulibiac is best served
0:27:10 > 0:27:14'with roasted onions, carrots and parsnips,
0:27:14 > 0:27:19'or simply as a supper on its own, with a sour cream dill sauce.'
0:27:25 > 0:27:29'For me, today has been all about flavours, starting with
0:27:29 > 0:27:34'my shallot, chive and onion tart, with the help of Dr Meriel Jones.
0:27:34 > 0:27:38The tart's awesome. It's sweet with a bit of savoury in there.
0:27:38 > 0:27:41'And we brought back an old-fashioned flavour
0:27:41 > 0:27:44'in my chocolate and peppermint roulade,
0:27:44 > 0:27:47'thanks to the hard work of Sir Michael Colman and Ian Margetts.
0:27:47 > 0:27:50- It's quite light, actually.- It is.
0:27:50 > 0:27:54In fact, the thing that lightens it up is your peppermint oil.
0:27:54 > 0:27:55It just lifts it up. It's lovely.
0:27:55 > 0:27:59'And of course Manju's biryani with that lid,
0:27:59 > 0:28:03'full of Indian spices, which I can't wait to try.
0:28:03 > 0:28:06I do like this biryani, fantastic flavours.
0:28:06 > 0:28:08'Finally, my coulibiac,
0:28:08 > 0:28:12'salmon and egg in a pie. It's going to be delicious.'
0:28:12 > 0:28:14Do you like the coulibiac?
0:28:14 > 0:28:16I think it's beautiful.
0:28:16 > 0:28:19I think the onion tart goes really well with the biryani, actually.
0:28:19 > 0:28:21- LAUGHTER MERIEL:- It's great!
0:28:21 > 0:28:24- Different cultures... - It does go well together.
0:28:24 > 0:28:27This is what it's all about, a groaning table, great food
0:28:27 > 0:28:29and great company.
0:28:29 > 0:28:32Join me again next time on Pies And Puds.
0:28:32 > 0:28:35Does anyone want some more roulade?