0:00:02 > 0:00:04Flavours to savour today - spicy empanadas,
0:00:04 > 0:00:05salted coffee caramel,
0:00:05 > 0:00:07and the fruitiest, fluffiest marshmallows.
0:00:07 > 0:00:10And they're all going to be cooked right here.
0:00:22 > 0:00:24Hello and welcome to Pies And Puds.
0:00:24 > 0:00:26This programme is all about
0:00:26 > 0:00:28my affection for straightforward, honest food
0:00:28 > 0:00:31that's easy to cook, but delicious to eat.
0:00:31 > 0:00:33Here's what's on my menu today.
0:00:35 > 0:00:38I find myself in a bit of a baking battle,
0:00:38 > 0:00:42as two chefs fight it out over their South American savoury snacks.
0:00:42 > 0:00:44And to settle their differences,
0:00:44 > 0:00:46I create my own version of their spicy parcels -
0:00:46 > 0:00:48my chicken and chorizo empanadas.
0:00:50 > 0:00:53I go in search of what makes the perfect coffee
0:00:53 > 0:00:55and discover how roasting the beans
0:00:55 > 0:00:57brings out the fullest flavour...
0:00:57 > 0:00:59I think I'll have one of these in my kitchen.
0:01:00 > 0:01:02I might have to build an extension, though.
0:01:02 > 0:01:06..which I'll then use to add an exquisite coffee punch
0:01:06 > 0:01:09to my luxurious coffee eclairs.
0:01:09 > 0:01:12And it's marshmallow madness - I'm joined by the Marshmallowists,
0:01:12 > 0:01:15queens of the sweet and fluffy world.
0:01:15 > 0:01:18- Nice marshmallow.- Done that before.
0:01:18 > 0:01:21And we work together as I make my sticky toffee pudding
0:01:21 > 0:01:23with a marshmallow twist.
0:01:23 > 0:01:24It's gorgeous, it's gooey,
0:01:24 > 0:01:26and with those two marshmallows sitting on top,
0:01:26 > 0:01:28it's going to be magic.
0:01:28 > 0:01:29And if you fancy a taste,
0:01:29 > 0:01:34you can look up all my recipes on the BBC website.
0:01:40 > 0:01:44My first recipe is empanadas - tasty savoury parcels
0:01:44 > 0:01:47that can come with a whole variety of fillings.
0:01:47 > 0:01:49And if you hail from any Latin culture,
0:01:49 > 0:01:51your passions for them will run high.
0:01:53 > 0:01:57In London, there's a South American battle being played out -
0:01:57 > 0:02:01two Argentinean restaurants with one shared belief
0:02:01 > 0:02:04that each one makes the greatest empanadas
0:02:04 > 0:02:05on this side of the Atlantic.
0:02:07 > 0:02:11At Restaurant Constancia, Sebastian believes his are the best.
0:02:11 > 0:02:14Empanada is a big tradition in Argentina.
0:02:14 > 0:02:18It's one of the most traditional dishes that we have.
0:02:18 > 0:02:20It's a simple pasty, but in Argentina,
0:02:20 > 0:02:23it has developed a personality of its own.
0:02:23 > 0:02:27But to me, the best empanadas can be found here.
0:02:29 > 0:02:32At Restaurant Garufin, Ernesto is no less passionate.
0:02:34 > 0:02:38We tend to believe that we're the best at doing an empanada.
0:02:38 > 0:02:39We're so proud and so passionate about it,
0:02:39 > 0:02:42I'd like to believe we're the best at it.
0:02:42 > 0:02:45Empanadas come with many different fillings -
0:02:45 > 0:02:47beef, cheese, vegetables -
0:02:47 > 0:02:50and how you choose to fill your empanadas
0:02:50 > 0:02:51depends on where you come from.
0:02:52 > 0:02:56Sebastian's favourite recipe is all about remembering home.
0:02:56 > 0:03:00The recipe that we use would be Buenos Aires.
0:03:00 > 0:03:02It's been passed on by a family friend.
0:03:02 > 0:03:05And his secret weapon is his family.
0:03:06 > 0:03:08So, this is my auntie, Alejandra,
0:03:08 > 0:03:11and she is the heart and sound of the restaurant.
0:03:11 > 0:03:15She makes the best empanadas in the world.
0:03:15 > 0:03:17Over at Garufin, Ernesto is still confident
0:03:17 > 0:03:20that his beef filling is the one.
0:03:21 > 0:03:24It's good.
0:03:24 > 0:03:27The best thing about an empanada is the juiciness of the filling
0:03:27 > 0:03:29and the crispiness of the dough.
0:03:29 > 0:03:31That's the best thing about empanadas.
0:03:33 > 0:03:35Every filling has its own elaborate crimping.
0:03:37 > 0:03:41This is a traditional beef empanada with the traditional folding.
0:03:41 > 0:03:46This other one - it's a traditional sweetcorn pasty.
0:03:46 > 0:03:47This sort of crimp,
0:03:47 > 0:03:52which is made by just pressing a fork into the dough,
0:03:52 > 0:03:54to define the spinach and cheese.
0:03:54 > 0:03:57The world of the empanada gets even more complicated
0:03:57 > 0:04:00when you have to decide whether to fry or bake.
0:04:02 > 0:04:03Nice and crispy.
0:04:03 > 0:04:06The only downfall of a baked empanada
0:04:06 > 0:04:07is you have to eat them straight away.
0:04:07 > 0:04:10Which is fine by me.
0:04:10 > 0:04:12A good empanada is juicy and it drips.
0:04:12 > 0:04:15That's why I open my legs like that.
0:04:15 > 0:04:19Ernesto's boss, Alberto, is in charge of quality control.
0:04:21 > 0:04:22They are amazing.
0:04:24 > 0:04:26Like all good baking, people care,
0:04:26 > 0:04:29and this little empanada is part of a big tradition.
0:04:29 > 0:04:31At the end of the day,
0:04:31 > 0:04:34it doesn't matter who does the best.
0:04:34 > 0:04:37But I think...we do the best.
0:04:37 > 0:04:39But we think we have the best.
0:04:42 > 0:04:43We make the best ones.
0:04:47 > 0:04:50I'm delighted that Sebastian, Maria and Ernesto have joined me
0:04:50 > 0:04:54and they've brought their delicious empanadas with them.
0:04:54 > 0:04:56- Welcome. Hola!- Thank you.
0:04:56 > 0:04:57Now, this looks impressive.
0:04:57 > 0:05:01I'm sensing there's a little bit of rivalry
0:05:01 > 0:05:03between these two sets of empanadas.
0:05:03 > 0:05:08Now, empanadas seems to be prolific between Latin America,
0:05:08 > 0:05:10Hispanic community in America as well,
0:05:10 > 0:05:14and in Spain, and in Portugal, and in Britain.
0:05:14 > 0:05:17Obviously, everyone loves empanadas in Argentina,
0:05:17 > 0:05:19so if there's a big event,
0:05:19 > 0:05:22surely, you have some empanadas going around.
0:05:22 > 0:05:23I'm a little bit worried,
0:05:23 > 0:05:25because I think you want me to judge these.
0:05:25 > 0:05:28Now I think the easiest way to do it is obviously to eat them.
0:05:28 > 0:05:30- Do you have a beef one?- Yes.
0:05:30 > 0:05:33- Which one is your beef one? - These ones would be the beef ones.
0:05:33 > 0:05:36- OK.- Exactly, yeah. - This is the beef one.- Yeah.
0:05:36 > 0:05:37If I pop that one down there...
0:05:37 > 0:05:39- Do you have one, Ernesto?- Of course.
0:05:39 > 0:05:41The beef, same crimp.
0:05:41 > 0:05:43Again, very similar crimp, very similar size,
0:05:43 > 0:05:45looks very attractive.
0:05:45 > 0:05:47I'll just cut this one in half...
0:05:47 > 0:05:48Cut this one in half.
0:05:48 > 0:05:50It does look quite impressive.
0:05:50 > 0:05:53- Can I pass you that one?- Yeah, sure. - And I'll eat this one.
0:05:53 > 0:05:55Tell me what you think about it.
0:05:57 > 0:05:58Mm...
0:05:58 > 0:06:01Now, obviously, this is Ernesto's, OK?
0:06:01 > 0:06:04- What do you think?- Um...it's sweeter than the one we make.
0:06:04 > 0:06:06You can tell that.
0:06:06 > 0:06:09- And you can get a little bit of the carrot, also, there.- Yeah.
0:06:09 > 0:06:11- And the onion.- There's a little bit of bite to it,
0:06:11 > 0:06:14a little bit of heat that sort of floats in and out.
0:06:14 > 0:06:16What would you mark that, out of ten?
0:06:16 > 0:06:18I would give it an eight.
0:06:18 > 0:06:20Eight out of ten - that's a respectable score.
0:06:20 > 0:06:23So what we've got here is - this is yours, Maria.
0:06:23 > 0:06:25Now, Maria doesn't speak any English,
0:06:25 > 0:06:28so we're going to have to use interpretation through Sebastian.
0:06:28 > 0:06:30Ernesto, would you like to have a bite
0:06:30 > 0:06:31and tell me what you think of this one?
0:06:36 > 0:06:40- It's slightly smoky, no? - A little bit.
0:06:40 > 0:06:43I'm getting, again, a little bit of heat coming through.
0:06:43 > 0:06:44It's very juicy.
0:06:44 > 0:06:47What would you mark that one out of ten?
0:06:47 > 0:06:49I know what you're going to say, here.
0:06:49 > 0:06:51Shall we make it an even eight?
0:06:51 > 0:06:52That's what I was waiting for, number eight!
0:06:52 > 0:06:55Here we go - we're back where we started from.
0:06:55 > 0:06:57Now, I'm going to use chicken.
0:06:57 > 0:07:01To start with, I'm using chicken thigh,
0:07:01 > 0:07:03which is here, which I've roasted for 45 minutes.
0:07:03 > 0:07:06You can see the juices there from the chicken.
0:07:06 > 0:07:07I'm going to leave them now
0:07:07 > 0:07:09while I prepare the rest of the filling.
0:07:09 > 0:07:14To start with, heat up your pan, cumin seeds straight in,
0:07:14 > 0:07:16And leave them to dance for a minute.
0:07:16 > 0:07:19Over here, I'm going to put some raisins in there,
0:07:19 > 0:07:21put the chorizo straight in the pan as well.
0:07:23 > 0:07:24A few onions in there.
0:07:26 > 0:07:28You happy with that, Maria?
0:07:28 > 0:07:29SEBASTIAN SPEAKS IN SPANISH
0:07:29 > 0:07:32- Si.- That OK? That OK, Ernesto?
0:07:32 > 0:07:34- Looks good, yeah. - A bit more onion, but...
0:07:34 > 0:07:36- You want more onion?- Yeah.
0:07:36 > 0:07:39It's one of the secrets - to get a lot of onion
0:07:39 > 0:07:40and a lot of juice there.
0:07:40 > 0:07:43What I'm going to do is put this into a container.
0:07:43 > 0:07:45Now, the next stage is to produce the pastry.
0:07:45 > 0:07:49I've got my flour, I'm going to put an egg in there,
0:07:49 > 0:07:51a little bit of seasoning in there as well.
0:07:51 > 0:07:54I've got some water, I've got some butter,
0:07:54 > 0:07:56which I'm going to put straight in.
0:07:56 > 0:08:00I'm giving it a good mix to form my dough.
0:08:02 > 0:08:05Fold and knead the dough,
0:08:05 > 0:08:06adding a little bit of flour...
0:08:08 > 0:08:11..until it's soft and elastic.
0:08:12 > 0:08:13I like that.
0:08:13 > 0:08:16How does that feel, Maria?
0:08:16 > 0:08:19That feel OK?
0:08:19 > 0:08:23Then break the dough into sections, roll out and fill.
0:08:23 > 0:08:28To help seal it, I'm just brushing egg wash around the edges.
0:08:28 > 0:08:30Get my pastry folded over.
0:08:30 > 0:08:33What I'm going to do is push that down,
0:08:33 > 0:08:35I'm going to trim that round.
0:08:35 > 0:08:38This is my home-made dough, boys.
0:08:38 > 0:08:41Then, when it comes to the crimping, I'm going to bring Maria up now,
0:08:41 > 0:08:43to show me something - Maria?
0:08:43 > 0:08:45You can have the mate tea, if you want.
0:08:45 > 0:08:46Ah, thank you.
0:08:48 > 0:08:49OK...
0:08:51 > 0:08:54Sebastian, can you ask Maria if it's a good dough?
0:08:54 > 0:08:55SEBASTIAN SPEAKS IN SPANISH
0:08:55 > 0:08:58- It's good.- Yeah.- Very good.
0:08:58 > 0:09:01Maria's actually crimping it, and that looks...
0:09:01 > 0:09:03Doesn't that look beautiful?
0:09:03 > 0:09:04Egg wash on the top.
0:09:05 > 0:09:08I'll place that on there.
0:09:08 > 0:09:09There's one.
0:09:09 > 0:09:12These are going to be baked at 200 degrees centigrade
0:09:12 > 0:09:14for at least 15 minutes,
0:09:14 > 0:09:17so they're beautiful and golden brown and crispy.
0:09:19 > 0:09:22I baked my empanadas, but you can fry them,
0:09:22 > 0:09:25and you can serve them hot or cold.
0:09:27 > 0:09:31And we'll serve them later, so guys, Maria,
0:09:31 > 0:09:33we'll have to wait a little longer before we get a chance to eat it.
0:09:38 > 0:09:41It's time now to rediscover a traditional treat.
0:09:41 > 0:09:42Do you remember opening a bag
0:09:42 > 0:09:45of pink and white marshmallows on Bonfire Night,
0:09:45 > 0:09:46dipping your hand...?
0:09:46 > 0:09:48Forget about all that.
0:09:48 > 0:09:52These are real marshmallows and these are the Marshmallowists.
0:09:52 > 0:09:54- Welcome, Oonagh and Kim. - Thank you very much.- Hello.
0:09:54 > 0:09:55These look impressive.
0:09:55 > 0:09:58What gave you the idea to stick with marshmallows?
0:09:58 > 0:10:00We decided to do marshmallows
0:10:00 > 0:10:03because we knew we could do something different with them,
0:10:03 > 0:10:05so it's all made with whole fruits and essential oils,
0:10:05 > 0:10:09so all the colours that you see come exactly from the fruits that we use,
0:10:09 > 0:10:10not anything artificial.
0:10:10 > 0:10:13- Why marshmallows?- I trained as a chocolate maker in Paris.
0:10:13 > 0:10:14I've made them for years
0:10:14 > 0:10:16and it's a traditional French recipe that we use.
0:10:16 > 0:10:19I moved back to London and no-one else seemed to be doing it.
0:10:19 > 0:10:22And you can be just as creative with marshmallows in terms of flavours
0:10:22 > 0:10:25as you can with any other baking product or chocolate.
0:10:25 > 0:10:27They look great. What flavour is this one?
0:10:27 > 0:10:29The one in your hand is raspberry and champagne.
0:10:29 > 0:10:31That's made with whole raspberries, pureed up,
0:10:31 > 0:10:33then a glass of champagne is added to the mix,
0:10:33 > 0:10:35to bring out the flavour of the raspberries.
0:10:42 > 0:10:44He's doing the Bake Off look!
0:10:44 > 0:10:48That...that is...that is absolutely delicious, actually.
0:10:48 > 0:10:51- Thank you very much. - It just melts, straightaway.
0:10:51 > 0:10:53You do get that initial hit of raspberry,
0:10:53 > 0:10:55and that stays with you all the way through,
0:10:55 > 0:10:57but the texture is fantastic.
0:10:57 > 0:10:59That it stunning! And what's the other flavour, then?
0:10:59 > 0:11:02That's my personal favourite. It's passion fruit and ginger.
0:11:02 > 0:11:03THEY LAUGH
0:11:03 > 0:11:07- MUFFLED:- This one is passion fruit and ginger?- Yeah.
0:11:07 > 0:11:08Wow...
0:11:08 > 0:11:11OK, so it's your turn - I believe you're going to show me
0:11:11 > 0:11:13how to make marshmallows?
0:11:13 > 0:11:14Yes - we're going to teach you how to make
0:11:14 > 0:11:16- strawberry and basil marshmallows. - Lovely.
0:11:16 > 0:11:19- My kitchen is your kitchen. Please go ahead.- Thank you.
0:11:19 > 0:11:22So, to begin with, we've got glucose in the pan already,
0:11:22 > 0:11:28- and then we're going to add in strawberry puree, sugar...- Yeah.
0:11:28 > 0:11:31I like sitting down, watching other people work. It's a nice feeling.
0:11:31 > 0:11:33We're just going to incorporate that.
0:11:33 > 0:11:37Marshmallows are essentially a flavoured sugar syrup that's mixed and then set with gelatine.
0:11:39 > 0:11:44So there's also some glucose in with the strawberry puree here.
0:11:44 > 0:11:46- OK.- You just do that to incorporate it.
0:11:46 > 0:11:47So what you're doing,
0:11:47 > 0:11:49you're actually beginning to melt down the sugar.
0:11:49 > 0:11:51I am melting down the sugar, yep.
0:11:51 > 0:11:54Just incorporating the glucose, sugar and puree together.
0:11:54 > 0:11:56- We're going to bring that up to 112 degrees.- OK.
0:11:56 > 0:11:58You're using a thermometer at the moment,
0:11:58 > 0:12:00to take it up to the temperature?
0:12:00 > 0:12:01Yes - when you see it start to foam,
0:12:01 > 0:12:04you know you should probably put your thermometer in
0:12:04 > 0:12:06and not burn your fingers on the steam at the same time,
0:12:06 > 0:12:09because it can very quickly get up to 112.
0:12:09 > 0:12:13Em, and here, we've got some soaked gelatine leaves,
0:12:13 > 0:12:16which we've melted down, and this will go into the mix.
0:12:16 > 0:12:18So that's the melted sugar going in?
0:12:18 > 0:12:21Exactly - that's the sugar, the puree and the glucose going into the pan.
0:12:21 > 0:12:23Make sure you've got your mixer on a really low speed,
0:12:23 > 0:12:25otherwise it'll go absolutely everywhere,
0:12:25 > 0:12:28and we'd really rather people didn't burn themselves
0:12:28 > 0:12:29when making these at home.
0:12:29 > 0:12:32'Melted gelatine will stabilise the mixture
0:12:32 > 0:12:35'so you can increase the speed and mix for a good 12 minutes.'
0:12:37 > 0:12:40OK, so that's been going for about five or six minutes already
0:12:40 > 0:12:41and you can see it's doubled in volume
0:12:41 > 0:12:43and it's gone a lot lighter.
0:12:43 > 0:12:46What you do is leave it for about another six minutes,
0:12:46 > 0:12:48you're looking for it to quadruple in volume -
0:12:48 > 0:12:51it should really fill to the top...third of the bowl,
0:12:51 > 0:12:53and look out for a nice, long drip off the whisk.
0:12:53 > 0:12:55Don't over-whip it,
0:12:55 > 0:12:57otherwise it'll be a really tough marshmallow.
0:12:57 > 0:12:59- So this is one that has been... - Yeah.
0:13:01 > 0:13:03- Oh, wow, yeah. - You dust it as well,
0:13:03 > 0:13:06so that it doesn't stick to the greaseproof while it's setting.
0:13:06 > 0:13:09This is a mix of cornflour and icing sugar, 50/50,
0:13:09 > 0:13:12because the icing sugar would absorb and the cornflour makes it stop -
0:13:12 > 0:13:15it doesn't absorb into the wet of the marshmallow.
0:13:15 > 0:13:17And now it's time for the big reveal -
0:13:17 > 0:13:19over it goes onto the board...
0:13:20 > 0:13:22..peel back the food wrap...
0:13:22 > 0:13:24- Nice marshmallow! - You've done that before.
0:13:24 > 0:13:25..lovely!
0:13:25 > 0:13:27It just needs dusting.
0:13:27 > 0:13:30Then, as you go, you can cut whatever shapes you like, Paul.
0:13:30 > 0:13:33- You can get creative.- Really?- Yeah. - I'm going to cut a square.
0:13:33 > 0:13:36Oh. Well...
0:13:37 > 0:13:40Just slice with a hot knife and get stuck in.
0:13:44 > 0:13:46That's really nice. And what's really interesting,
0:13:46 > 0:13:49there's something else in there as well.
0:13:49 > 0:13:51There is indeed, yes. There's a hint of basil,
0:13:51 > 0:13:53which we add at the end of the mixing process.
0:13:53 > 0:13:55That basil works - it works really well.
0:13:55 > 0:14:00It does really work. It's one of our most unusual combinations,
0:14:00 > 0:14:02but I really love it, I think it's delicious.
0:14:02 > 0:14:03See, I like drinking hot chocolate,
0:14:03 > 0:14:06and hot chocolate with a marshmallow on the top.
0:14:06 > 0:14:08Just stirred in, makes a difference.
0:14:08 > 0:14:11I'd like to try it with one of these as well, they'd be fantastic.
0:14:11 > 0:14:12You should.
0:14:12 > 0:14:16I've seen how the Marshmallowists make their sweet treats,
0:14:16 > 0:14:19and later, I'll be showing them my sticky toffee pudding
0:14:19 > 0:14:22and they might add some of their marshmallow magic.
0:14:22 > 0:14:24I think it needs one of those -
0:14:24 > 0:14:26two of your marshmallows, sitting on the top.
0:14:32 > 0:14:35In my next recipe I'll be using a distinctive flavour
0:14:35 > 0:14:39that'll be deliciousin my cream filled choux bun eclairs
0:14:39 > 0:14:43but will also work a treat in my rich creme caramels.
0:14:43 > 0:14:45Coffee - love it or hate it,
0:14:45 > 0:14:48everybody has their own opinion on it.
0:14:48 > 0:14:51But before I go ahead and choose the flavour to go inside my dessert,
0:14:51 > 0:14:53I need to go back to basics
0:14:53 > 0:14:56and find out what makes a good coffee.
0:14:56 > 0:15:00Both my eclairs and my creme caramel are using coffee.
0:15:00 > 0:15:03To give me a steer on what flavours people like best,
0:15:03 > 0:15:08I'm experimenting on the good people of Musselburgh in East Lothian.
0:15:08 > 0:15:12We've got three different types of coffee here - A, B, C.
0:15:12 > 0:15:14Take one of each cup, have a little sip,
0:15:14 > 0:15:15tell me which one you like.
0:15:15 > 0:15:17'Coffee flavours vary.
0:15:17 > 0:15:20'We all know that from the number of different brands on the high street.'
0:15:20 > 0:15:21Try A.
0:15:21 > 0:15:25'My personal favourite is very bitter coffee, A.'
0:15:25 > 0:15:26What do you think of that one?
0:15:26 > 0:15:29- Oh, don't like that one. - You don't like A. Why?
0:15:29 > 0:15:31- That's quite... - Tastes like soup.
0:15:31 > 0:15:34- It's horrible. Disgusting. - Don't you like it?
0:15:34 > 0:15:35Nah.
0:15:35 > 0:15:38- It's got, like, a savoury taste. - Oh, OK.
0:15:38 > 0:15:41OK, fine - no-one likes my favourite.
0:15:41 > 0:15:45Maybe they'll feel different once they've tried the others.
0:15:45 > 0:15:46It's a little bit better.
0:15:46 > 0:15:49It's a bit...stronger than the first one.
0:15:49 > 0:15:51- That one's better.- You like that.
0:15:51 > 0:15:54- I like that one better. - You like that one - why?
0:15:54 > 0:15:56I like strong coffee.
0:15:56 > 0:15:58Try C.
0:15:58 > 0:16:00That's just as bad as A, I would say.
0:16:00 > 0:16:03- Personally, you'd go for C?- Yes.
0:16:03 > 0:16:04- B.- You'd go for B, every time?
0:16:04 > 0:16:07- B.- B.
0:16:07 > 0:16:09B had more flavour.
0:16:09 > 0:16:11Personally, if it was me, I went for A -
0:16:11 > 0:16:13I like that sourness, I like that bitterness,
0:16:13 > 0:16:16I like that hit. I like espresso.
0:16:16 > 0:16:18- Yeah...it's just rank.- OK.
0:16:18 > 0:16:21And just when I think I'm all on my own...
0:16:25 > 0:16:28- A.- A. You like that flavour. - That's better.
0:16:28 > 0:16:31Lovely. Thank you very much indeed, young man.
0:16:31 > 0:16:34OK, I've got someone that agrees with me.
0:16:34 > 0:16:39'So the consensus on coffee is that, really, there is none.
0:16:39 > 0:16:41'Everyone has their own preference.
0:16:41 > 0:16:45'Not easy when you're choosing one for your pudding recipe.
0:16:45 > 0:16:47'What I need is a coffee expert.
0:16:47 > 0:16:49- Hello, Ralph.- Hello, Paul. Nice to meet you.
0:16:49 > 0:16:52This is Brodies, Scotland's oldest coffee merchant.
0:16:52 > 0:16:55They import coffee beans from all over the world
0:16:55 > 0:16:58and blend them into flavours we either love or hate.
0:16:58 > 0:16:59I found out this morning
0:16:59 > 0:17:01that people are very, VERY opinionated
0:17:01 > 0:17:02on what coffee they like.
0:17:02 > 0:17:03I think it's like everything.
0:17:03 > 0:17:06Everybody has their own personal choice of things.
0:17:06 > 0:17:11What we've really done is adapted to choice and taste over the years,
0:17:11 > 0:17:13but now it's really the taste and the quality
0:17:13 > 0:17:15that people are interested in.
0:17:15 > 0:17:19And when you're talking about a good coffee, that means beans.
0:17:19 > 0:17:22The two main types are robusta and arabica.
0:17:22 > 0:17:25'Robusta has a stronger flavour than arabica
0:17:25 > 0:17:28'and is used to create the blended flavours
0:17:28 > 0:17:29'that make our instant coffee.'
0:17:29 > 0:17:32'Arabica is considered to be superior to robusta,
0:17:32 > 0:17:36'and has a delicate, acidic flavour and more refined aroma.
0:17:36 > 0:17:39'The key to producing great coffee flavour
0:17:39 > 0:17:41'is blending beans grown around the world -
0:17:41 > 0:17:43'and that means roasting them.'
0:17:43 > 0:17:45Paul, can I introduce you to Martin?
0:17:45 > 0:17:47He's been roasting our coffee for the last 20 years.
0:17:47 > 0:17:50- Wow, what a good bit of kit this is. - Yeah, big machine.
0:17:50 > 0:17:52This is obviously the roaster.
0:17:55 > 0:17:57So what beans are you using to start with?
0:17:57 > 0:18:00I've got three different types of beans to start with -
0:18:00 > 0:18:03we've got the Java, Brazilian and Guatemalan.
0:18:03 > 0:18:05Our goal is to try to roast them to a process
0:18:05 > 0:18:08where the water's out and at the end of it,
0:18:08 > 0:18:10it's all level, so when you look at it,
0:18:10 > 0:18:12you'd think it was only one type of bean in it.
0:18:12 > 0:18:14Obviously, that's why you're roasting it,
0:18:14 > 0:18:17cos when it's green coffee, there's no flavour at that point,
0:18:17 > 0:18:19so we do the roasting process
0:18:19 > 0:18:22and that ends up bringing the flavour out.
0:18:22 > 0:18:24After roasting, the beans now have a blended flavour
0:18:24 > 0:18:28and are now ready to be ground down to make a delicious cup of coffee.
0:18:28 > 0:18:29There we go.
0:18:33 > 0:18:35Lovely smell.
0:18:35 > 0:18:37I think I'll have one of these in my kitchen.
0:18:40 > 0:18:43Might have to build an extension, though.
0:18:43 > 0:18:46Coffees have increased in strength and bitterness,
0:18:46 > 0:18:49and those two qualities are what I need for my recipes.
0:18:49 > 0:18:53My two desserts will need two distinct coffees.
0:18:53 > 0:18:57One thing I do know about baking, the way to impart a coffee flavour
0:18:57 > 0:19:01into whatever you're going to do, the best way is espresso form.
0:19:01 > 0:19:04We got out Colombian here, our straight Colombian,
0:19:04 > 0:19:06we've got our Java
0:19:06 > 0:19:09and we've got our blend of Brazil, Guatemalan and Java.
0:19:11 > 0:19:14There is something at the end that's sitting on the tongue more.
0:19:14 > 0:19:17- This next one on is the Java?- Yeah.
0:19:18 > 0:19:21Huge kick, as soon as you put it in. Bang! It hits you.
0:19:21 > 0:19:22Finally, this is the blend.
0:19:24 > 0:19:27Smooth, that stays like that throughout all of it.
0:19:27 > 0:19:30The blend would go really well with the eclairs.
0:19:30 > 0:19:32I've added salted caramel to the eclairs.
0:19:32 > 0:19:36The addition of that coffee would balance well with that salt.
0:19:36 > 0:19:38I'm blending textures as well as flavours
0:19:38 > 0:19:42in these two puds, and I think I've chosen wisely.
0:19:46 > 0:19:48I'm delighted that Ralph has joined me
0:19:48 > 0:19:50and has brought some of his coffee for me to use
0:19:50 > 0:19:52in my salted caramel eclairs.
0:19:52 > 0:19:54We chose the blend, haven't we?
0:19:54 > 0:19:56The blend is going to go inside the filling
0:19:56 > 0:19:57for the salted caramel eclairs.
0:19:57 > 0:20:01I'm really looking forward to seeing how they come out with the recipes.
0:20:01 > 0:20:03What I'm going to do is start with my eclairs.
0:20:03 > 0:20:06Now, in a pan here, I've got my water and butter.
0:20:06 > 0:20:10What I'm going to do is add my flour, straight in there.
0:20:10 > 0:20:14Add beaten eggs and stir vigorously until it forms a roux.
0:20:14 > 0:20:17And it gets smoother and smoother as you do it.
0:20:17 > 0:20:19Now, I'm happy with that.
0:20:19 > 0:20:22You can see the shine on the top of the choux pastry as well.
0:20:22 > 0:20:25And I'm happy now to add the eggs to that
0:20:25 > 0:20:27and beat the living daylights out of it.
0:20:27 > 0:20:29If you look at that now...
0:20:31 > 0:20:36..you can see the pastry beginning to get nice and smooth.
0:20:36 > 0:20:39You carry on doing that, it becomes really elastic.
0:20:40 > 0:20:43Then put into a piping bag and trim the end,
0:20:43 > 0:20:45and pipe into the eclairs.
0:20:46 > 0:20:49What you do is you bake this off now, it'll balloon up
0:20:49 > 0:20:52and begin to crisp up and get a strong colour.
0:20:52 > 0:20:55What I tend to do as well is, because it's full of steam,
0:20:55 > 0:20:56you puncture it -
0:20:56 > 0:20:58get a little knife, make a hole in it,
0:20:58 > 0:21:01that allows the steam to come out, put it back in the oven
0:21:01 > 0:21:03and that'll dry them out.
0:21:03 > 0:21:07If you don't do that, it gets very soft and soggy inside.
0:21:07 > 0:21:10Your eclairs should be nice and crisp on the outside,
0:21:10 > 0:21:12and beautiful, with a little bit of chew, on the inside.
0:21:12 > 0:21:14I'm going to pop them straight in.
0:21:14 > 0:21:1815 minutes is ample. Now to the filling.
0:21:18 > 0:21:22In the fridge, I have some whipped cream,
0:21:22 > 0:21:25with a little bit of icing sugar in there as well,
0:21:25 > 0:21:28to which I'm going to add your coffee, Ralph -
0:21:28 > 0:21:30straight in there.
0:21:32 > 0:21:35Beautiful. Basically, what you've got here is a coffee cream.
0:21:36 > 0:21:40And it's going to taste delicious. Look at the colour of that.
0:21:42 > 0:21:44I just hope it does the job for you,
0:21:44 > 0:21:47with those flavours and characteristics
0:21:47 > 0:21:50- that we picked out when we tasted it. - Oh, yes!
0:21:50 > 0:21:53It's got that sharpness to it as well, which I like.
0:21:53 > 0:21:55I'm going to put some of this in a piping bag.
0:21:55 > 0:21:59I'm just going to cut the end of it.
0:21:59 > 0:22:03That'll do. Take it all the way down to the bottom.
0:22:03 > 0:22:06Then just pipe a load into your choux buns.
0:22:06 > 0:22:09Get your eclairs and literally just pipe.
0:22:09 > 0:22:12The icing itself, I've got in here light brown sugar, butter
0:22:12 > 0:22:15and a little bit of salt. That's melted.
0:22:15 > 0:22:17'Add the milk and bring to the boil.
0:22:17 > 0:22:21'Add the icing sugar until it creates a thick caramel.'
0:22:22 > 0:22:24You can see, now, that's thickened up beautifully
0:22:24 > 0:22:27and it holds on the spoon.
0:22:27 > 0:22:30Grab one of the eclairs...
0:22:31 > 0:22:33This is going to taste so good.
0:22:33 > 0:22:36I think I'm just about ready for this, Paul.
0:22:36 > 0:22:40But also, What I have done is a creme caramel.
0:22:40 > 0:22:43They - and I had one earlier on - taste fantastic.
0:22:43 > 0:22:48There we have our beautiful salted caramel coffee eclairs,
0:22:48 > 0:22:50and in here, we have our creme caramel,
0:22:50 > 0:22:52which we used that beautiful Java coffee for as well.
0:22:55 > 0:22:58However you like your coffee, there's something for everyone
0:22:58 > 0:23:00in my salted caramel and coffee eclairs
0:23:00 > 0:23:03and these delicious creme caramels.
0:23:12 > 0:23:14Earlier, my guests the Marshmallowists
0:23:14 > 0:23:17showed me how they create their vibrant flavours
0:23:17 > 0:23:18and fresh, natural marshmallow colours.
0:23:21 > 0:23:25I'm going to cook for them my favourite sticky toffee pudding.
0:23:25 > 0:23:28And Oonagh and Kim have agreed to prepare something to add to my recipe.
0:23:31 > 0:23:34For my sticky toffee pudding, this is what you do.
0:23:34 > 0:23:39Start off by getting your dates, placing them into a jar
0:23:39 > 0:23:42and adding your bicarb of soda.
0:23:42 > 0:23:47Now, bicarb of soda will basically help inside the cake itself
0:23:47 > 0:23:48and make it quite chewy.
0:23:49 > 0:23:53Soften the dates in boiling water for a few minutes.
0:23:53 > 0:23:57Then whisk together some dark brown sugar and butter.
0:23:57 > 0:24:01Speed up the mixer, add two eggs and whisk them in.
0:24:01 > 0:24:03I love this stuff. It's real comfort food.
0:24:03 > 0:24:06- It really is.- Yeah.
0:24:06 > 0:24:09Sausage and mash, sticky toffee pudding - perfect.
0:24:09 > 0:24:11Are you ice cream or are you custard?
0:24:11 > 0:24:13This will define you as a person.
0:24:13 > 0:24:16I like toffee sauce, but I like custard, you see.
0:24:16 > 0:24:18I like custard with anything.
0:24:18 > 0:24:20Including Christmas pudding.
0:24:20 > 0:24:22Then I'm adding flour and baking powder.
0:24:22 > 0:24:26I'm creaming this together. It's coming together quite nicely.
0:24:26 > 0:24:29Mix together before dropping in some fudge for that toffee flavour..
0:24:31 > 0:24:34..macadamia nuts for that bit of crunch,
0:24:34 > 0:24:36and those softened dates.
0:24:36 > 0:24:38It's absolutely jam-packed,
0:24:38 > 0:24:41and that's a proper sticky toffee pudding.
0:24:44 > 0:24:45Then level it off.
0:24:48 > 0:24:52- Are you confident about those flavours going with this?- Ever so.
0:24:52 > 0:24:55We've made caramelised banana and vanilla
0:24:55 > 0:24:56and coffee marshmallows.
0:24:56 > 0:24:58I think it's a marriage made in heaven.
0:24:58 > 0:25:02Now, you need to put it into an oven, 190 degrees C,
0:25:02 > 0:25:04for about 30 minutes.
0:25:04 > 0:25:07When you've baked it off, this is how it comes out.
0:25:07 > 0:25:09Now we need to prepare the sauce.
0:25:09 > 0:25:11Over here, we've got some butter
0:25:11 > 0:25:13and we've got some brown sugar in again.
0:25:13 > 0:25:17Add the cream and stir. And there is your toffee sauce.
0:25:19 > 0:25:21I'm making some holes in the cake
0:25:21 > 0:25:24so the toffee sauce can soak through into every bit.
0:25:28 > 0:25:32This is going to go under the grill, just for about three minutes,
0:25:32 > 0:25:33until this is bubbling.
0:25:33 > 0:25:34Now, I've set the grill quite high,
0:25:37 > 0:25:39And into the rest of my toffee sauce
0:25:39 > 0:25:42I'm going to melt Kim and Oonagh's fluffy marshmallows.
0:25:43 > 0:25:44Let me show you this.
0:25:46 > 0:25:49- Look at the top of that. - Oh, my goodness.
0:25:50 > 0:25:54It's all caramelised on the outside, now.
0:25:54 > 0:25:55Portion control.
0:25:55 > 0:25:58This just falls through. It's like butter.
0:26:01 > 0:26:04I'll take a nice wedge there.
0:26:04 > 0:26:08I'm just going to serve it with some of that gorgeous
0:26:08 > 0:26:12marshmallow sauce round the outside.
0:26:12 > 0:26:14Which I don't think you two will complain about.
0:26:14 > 0:26:17- No.- Not at all.
0:26:17 > 0:26:21I think it needs one of those - two of your marshmallows,
0:26:21 > 0:26:22sitting on the top.
0:26:23 > 0:26:27There you have it - true sticky toffee pudding.
0:26:27 > 0:26:29It's gorgeous, it's gooey,
0:26:29 > 0:26:31and with those two marshmallows sitting on top,
0:26:31 > 0:26:33the addition of those flavours, it's going to be magic.
0:26:34 > 0:26:38I don't know anyone who doesn't love a sticky toffee pudding.
0:26:38 > 0:26:42You may feel a bit guilty, but I bet you won't say no.
0:26:46 > 0:26:48Time to share what's been cooked -
0:26:48 > 0:26:51there's my chicken and chorizo empanadas,
0:26:51 > 0:26:56inspired by the Argentinean passion of Sebastian and Ernesto,
0:26:56 > 0:26:59my eclairs and creme caramel,
0:26:59 > 0:27:02using the coffee I chose with the help of Ralph,
0:27:02 > 0:27:04and my sticky toffee pudding,
0:27:04 > 0:27:07with that extra marshmallow twist from Oonagh and Kim.
0:27:07 > 0:27:09You've all watched me, very patiently,
0:27:09 > 0:27:11cooking with your delicious ingredients
0:27:11 > 0:27:12you've all brought today.
0:27:12 > 0:27:14It's time now to tuck it.
0:27:14 > 0:27:17I think we should start, certainly, with the empanadas.
0:27:17 > 0:27:19If I pass you one of those, down there...
0:27:19 > 0:27:21Be nice, guys. Play fair.
0:27:21 > 0:27:23Wow, it cracks really easy, doesn't it?
0:27:23 > 0:27:25What do you think of the empanadas?
0:27:25 > 0:27:28Very good. Very tasty.
0:27:28 > 0:27:30What you give me out of ten, then?
0:27:30 > 0:27:32- It's a good eight.- A good eight.
0:27:32 > 0:27:33We're all on eight!
0:27:33 > 0:27:36- You like that?- Fantastic.
0:27:36 > 0:27:39- You won't need to drink coffee.- Wow.
0:27:39 > 0:27:41That's the Java in that one.
0:27:41 > 0:27:44It comes right through, and just the finish - it's great.
0:27:44 > 0:27:47- With the marshmallow in there as well...- That's what makes it.
0:27:47 > 0:27:49That other thing that he did?
0:27:49 > 0:27:52I've had great fun today, and what could be better
0:27:52 > 0:27:55than ending it with tasty food and good company?
0:27:55 > 0:27:59Join me next time on Pies and Puds and we can do it all over again.