0:00:20 > 0:00:22You can't beat home-cooked food.
0:00:22 > 0:00:27In this series, I'll make every meal you cook at home a real treat.
0:00:27 > 0:00:29Today on Home Cooking,
0:00:29 > 0:00:32I'll show you how to make the ultimate family treat...
0:00:32 > 0:00:35fish and chips with home-made tartare sauce.
0:00:35 > 0:00:39I travel to Wales to meet Michelin-starred chef Stephen Terry
0:00:39 > 0:00:44and help him prepare a family brunch using fabulous local produce.
0:00:44 > 0:00:48And I teach my cookery school family how to make evenings-in
0:00:48 > 0:00:51go with a bang with my recipes for popcorn toppings,
0:00:51 > 0:00:54healthy vegetable crisps and home-made lemonade.
0:00:58 > 0:01:01Fish and chips - you know sometimes you just cannot beat it.
0:01:01 > 0:01:05Really good fresh fish cooked in a light batter.
0:01:05 > 0:01:07Chips which are crunchy on the outside
0:01:07 > 0:01:09and a bit soft on the inside.
0:01:09 > 0:01:12And then your own tartare sauce with lots of capers, gherkins,
0:01:12 > 0:01:16freshly chopped herbs and hard-boiled eggs packed inside it.
0:01:16 > 0:01:19I'm going to be using plaice - which is a flat fish -
0:01:19 > 0:01:21but I sometimes use round fish.
0:01:21 > 0:01:24Whichever fish is the freshest that you can get, use that.
0:01:24 > 0:01:25I'm starting with the chips.
0:01:25 > 0:01:28I'm going to cut them into nice, long, quite thick chips,
0:01:28 > 0:01:32but they can be little skinny chips if you like.
0:01:32 > 0:01:35Cut them all evenly in size - and this is important - so they cook evenly.
0:01:40 > 0:01:43Once you've cut your chips, dry them to get rid of the excess starch
0:01:43 > 0:01:45because this is going to make them sticky,
0:01:45 > 0:01:48and prevent them becoming nice and crisp on the outside.
0:01:48 > 0:01:52And for the best chips, the trick is to cook them twice.
0:01:52 > 0:01:57The reason is to get them crisp on the outside and soft and almost fluffy on the inside.
0:01:57 > 0:02:02So I'm going to cook them first of all at a lower temperature in the oil, at about 140 degrees.
0:02:02 > 0:02:08Then I take them out, I drain them, turn the oil up to quite hot, about 180 degrees, cook them again.
0:02:08 > 0:02:11And that way you get, in my opinion, the perfect chip.
0:02:11 > 0:02:16So I'm going to drop the chips into the basket, lower it into the oil.
0:02:16 > 0:02:19The oil has been heated up to 140 degrees Celsius.
0:02:19 > 0:02:23I'm using sunflower oil, a good sunflower oil which I know is
0:02:23 > 0:02:26going to taste good It's just going to slowly sizzle.
0:02:26 > 0:02:29This stage of cooking will take about five or six minutes.
0:02:29 > 0:02:33While the chips are blanching, I'm going to make the tartare sauce.
0:02:33 > 0:02:36Making your own tartare sauce is really easy.
0:02:36 > 0:02:38All you need is mayonnaise.
0:02:38 > 0:02:41And then, add to that lots of delicious ingredients.
0:02:41 > 0:02:46So, first of all, I've got little baby gherkins here, or cornichons. I'm going to chop those.
0:02:46 > 0:02:52I like to chop everything quite roughly, not too finely, cos I want quite a chunky tartare sauce.
0:02:52 > 0:02:55Capers - I'm going to roughly chop those as well.
0:02:55 > 0:02:57I love the punchy flavours from capers and gherkins.
0:02:57 > 0:03:02It's a bit acidic, it's a little bit... You get a bit of a kick. It's fantastic.
0:03:02 > 0:03:05Take the mayonnaise here.
0:03:05 > 0:03:07I've got the capers and the gherkins.
0:03:07 > 0:03:11I need some lemon juice. It's going to really work with the fish.
0:03:11 > 0:03:15Some mustard, Dijon mustard.
0:03:15 > 0:03:18One hard-boiled egg which I'm just going to chop up roughly.
0:03:18 > 0:03:24Once you've made your own tartare sauce, it'll keep in the fridge for a couple of days very well.
0:03:24 > 0:03:28And, some chives.
0:03:28 > 0:03:31And some parsley.
0:03:31 > 0:03:34I can hear the chips starting to sizzle now.
0:03:34 > 0:03:37A sign that they'll be almost there.
0:03:37 > 0:03:40Throw in the chopped parsley.
0:03:40 > 0:03:43You might need a bit of pepper.
0:03:43 > 0:03:45Stir that all around.
0:03:45 > 0:03:49Oh, that looks great.
0:03:49 > 0:03:52Mmm! Mm-mm!
0:03:52 > 0:03:56Oh, that's fantastic. Now, I'm just going to check on the chips.
0:03:56 > 0:03:58Yeah, this is good.
0:03:58 > 0:04:02They're cooked. The first stage is complete.
0:04:02 > 0:04:05I can tell the chips are cooked cos they're very pale golden brown
0:04:05 > 0:04:09but if I stick a skewer in, skewer goes in easily.
0:04:09 > 0:04:12Drain them.
0:04:12 > 0:04:19Turn the heat up to 180 degrees for the next stage of cooking the chips.
0:04:19 > 0:04:22Now, the oil has heated up to 180 degrees,
0:04:22 > 0:04:25so it's time to put the chips back in for their second cooking.
0:04:25 > 0:04:28They're only going to take a few minutes,
0:04:28 > 0:04:33and I'm going to cook them until they're a lovely deep golden brown.
0:04:33 > 0:04:36While the chips are cooking, I'm going to make the batter.
0:04:36 > 0:04:40For this batter, I'm just making it simply with flour and milk.
0:04:40 > 0:04:44I could use water instead of the milk or could use half milk, half water, I could use beer.
0:04:44 > 0:04:47There's many different batters.
0:04:47 > 0:04:51But what I do want to do is I want to season the flour with some salt.
0:04:51 > 0:04:52And some pepper.
0:04:55 > 0:05:00And pour the milk in a steady stream onto the flour, whisking all the time.
0:05:00 > 0:05:03I normally make a well in the centre like that.
0:05:03 > 0:05:10Pour in the milk. Whisking in the centre gradually drawing the flour in from around the edges.
0:05:10 > 0:05:17And you need to get a mixture that is quite thick. It's like very, very thick double cream.
0:05:18 > 0:05:22Perfect. A few bubbles appearing on top. That's the batter made.
0:05:22 > 0:05:25So, check the chips.
0:05:25 > 0:05:29Fantastic. The chips are a gorgeous golden brown colour.
0:05:29 > 0:05:32Tip them out onto kitchen paper.
0:05:32 > 0:05:37And as soon as you do, sprinkle some salt over them
0:05:37 > 0:05:41so that the salt kind of sticks to the slightly moist chips.
0:05:41 > 0:05:42Yum!
0:05:42 > 0:05:47If you are keeping these warm in an oven for any amount of time, don't cover them.
0:05:47 > 0:05:49If you cover them, they will become soggy.
0:05:49 > 0:05:54So now, I'm going to dip the fillets of fish into the batter.
0:05:54 > 0:05:58And then with the basket sitting in the oil,
0:05:58 > 0:06:01carefully lower the fish into the oil.
0:06:01 > 0:06:07If you take the basket out of the oil, put the fish into the basket
0:06:07 > 0:06:10and then lower it in the oil as I did for the chips,
0:06:10 > 0:06:12the batter sticks to the basket.
0:06:12 > 0:06:16And when you try and remove the fish from the basket,
0:06:16 > 0:06:18all the batter's left behind in the deep fryer.
0:06:18 > 0:06:21This should take about... three minutes to cook.
0:06:21 > 0:06:24Don't shake the basket - a good tip.
0:06:24 > 0:06:27If you take the basket out and you give it a shake,
0:06:27 > 0:06:31the light delicate batter is going to come away from the fillet of fish.
0:06:31 > 0:06:33While I'm waiting for the fish to cook,
0:06:33 > 0:06:37I can put the chips and the tartare sauce onto a plate. Lovely...
0:06:37 > 0:06:39golden chips.
0:06:39 > 0:06:43And a wedge of lemon is always good.
0:06:43 > 0:06:47Spoonful of your delicious tartare sauce.
0:06:50 > 0:06:53The fish is now cooked. It's a gorgeous golden brown colour
0:06:53 > 0:06:56and it looks really crisp on the outside.
0:06:58 > 0:07:04Gently tip the pieces of fish out onto some kitchen paper to drain.
0:07:04 > 0:07:10Put your lovely pieces of deep fried plaice onto your serving plate
0:07:10 > 0:07:12and little bit of parsley.
0:07:12 > 0:07:15So there is my fish and chips with tartare sauce.
0:07:15 > 0:07:17A real family favourite.
0:07:30 > 0:07:34Today's cookery school students are the Patel family from London.
0:07:34 > 0:07:36This family don't get time to eat together.
0:07:36 > 0:07:41I'll be showing them some treats that'll be quick and fun to make and enjoy together.
0:07:41 > 0:07:46We are going to cook some great snacks. These are perfect for a Friday night in front of a movie.
0:07:46 > 0:07:50We're going to make some popcorn. A sweet, toffee popcorn.
0:07:50 > 0:07:55And a couple of different savoury popcorns. Spicy popcorn and then a cheesy popcorn as well.
0:07:55 > 0:07:59We're also going to make some healthy root vegetable crisps.
0:07:59 > 0:08:02They're delicious but are baked, so they're healthy.
0:08:02 > 0:08:06And some home-made lemonade. Fantastic. Do you like popcorn?
0:08:06 > 0:08:10- Yeah, I love sweet popcorn. - Do you like toffee popcorn. Mmm!
0:08:10 > 0:08:17I cook, quite often and as a family unless Maneesh's not around, we eat together.
0:08:17 > 0:08:19Well, let's begin with the popcorn.
0:08:19 > 0:08:21We'll make the toppings first.
0:08:21 > 0:08:24And then we can actually pop the popcorn.
0:08:24 > 0:08:27So I'm going to give you two some butter which you can melt.
0:08:27 > 0:08:31And also you can grate some parmesan cheese.
0:08:31 > 0:08:34And also you can add a pinch of cayenne pepper as well.
0:08:34 > 0:08:38So first thing you need to do is melt your butter in the little saucepan here.
0:08:38 > 0:08:43Now, you two are going to make the toffee popcorn, so you have got butter...
0:08:43 > 0:08:44brown sugar.
0:08:44 > 0:08:47About four tablespoons of golden syrup. Yum!
0:08:47 > 0:08:53And some chopped and toasted pecan nuts which you can add into the popcorn at the very end.
0:08:53 > 0:08:56Put the butter, the brown sugar and all of that golden syrup
0:08:56 > 0:09:01into that small saucepan and you need to melt it all, stirring the sugar just so it dissolves
0:09:01 > 0:09:06and then boil it for about three or four minutes until it gets a bit thick and toffee-ish.
0:09:06 > 0:09:12For this spicy popcorn, we have got coriander seeds which I'm sure you've seen your mum using.
0:09:12 > 0:09:16And cumin seeds. And we've got some butter.
0:09:16 > 0:09:19You want to pop that butter into this little saucepan here.
0:09:19 > 0:09:22- Shall I put this in, Anoushka? - Er, yeah.
0:09:25 > 0:09:29Now that's your butter melted, so you can take that off the heat.
0:09:29 > 0:09:32Put into this pan four teaspoons of the coriander seeds.
0:09:32 > 0:09:38- 40?- Four. Sorry, four teaspoons. And four teaspoons of cumin seeds.
0:09:38 > 0:09:42Into the dry pan and these are just to toast the spices.
0:09:42 > 0:09:45My chef, Kelan here, putting the seeds in.
0:09:45 > 0:09:47That is your cheesy popcorn ready to go.
0:09:47 > 0:09:51You've got your melted butter, and your cheese. OK.
0:09:51 > 0:09:53I'm turning the heat off under these.
0:09:53 > 0:09:56Can you see smoke coming from the spices?
0:09:56 > 0:09:59They've got darker in colour and you can smell them now as well.
0:09:59 > 0:10:02- Have you ever crushed spices for your mum?- No.
0:10:02 > 0:10:04- Do you want to give it a try?- Yeah.
0:10:05 > 0:10:09- And you get a really great flavour from the spices...- You can smell it.
0:10:09 > 0:10:11..if you toast them.
0:10:11 > 0:10:15Now you can turn the heat off, Anoushka, under your toffee sauce
0:10:15 > 0:10:19cos that's looking really good and you see it's bubbly, it's thick. Fantastic.
0:10:19 > 0:10:25Now, so we're pretty much all ready, so if you all turn on the heat under your popcorn pans.
0:10:25 > 0:10:31A couple of tablespoons of oil, like a tasteless oil, can go into the bottom of the pan. There you go.
0:10:31 > 0:10:35And then, we can add our popcorn into the oil.
0:10:35 > 0:10:39Just shake it out so that it's kind of the popcorn's all level on the bottom.
0:10:39 > 0:10:43Fantastic. Now we just need to wait for our popcorn to pop.
0:10:43 > 0:10:46I like to cook puddings or like make cakes and stuff.
0:10:46 > 0:10:52I enjoy cooking when Mummy's doing a BBQ or something, I love just joining in.
0:10:52 > 0:10:56Can you see how it's all started popping? Ours is popping quite quickly.
0:10:56 > 0:11:00This one is taking a bit longer here. That's OK, it's catching up.
0:11:00 > 0:11:04Now, I know mine has finished popping because it hasn't popped for a few seconds.
0:11:04 > 0:11:07So take it off the heat and take off the plate.
0:11:07 > 0:11:09Careful, the plate's hot.
0:11:09 > 0:11:14Take it off so it doesn't have time to burn on the bottom. It's going to be really hot.
0:11:15 > 0:11:17So, melted butter.
0:11:17 > 0:11:22Followed by, for you, the parmesan cheese and the cayenne pepper.
0:11:22 > 0:11:26And scatter the spices over the popcorn, Kelan.
0:11:26 > 0:11:33Your toffee sauce, can you see how it's really thick and bubbling like that? So, turn off the heat.
0:11:33 > 0:11:35Now this is incredibly hot.
0:11:35 > 0:11:39Maneesh, would you mind pouring? As soon as you've poured it in,
0:11:39 > 0:11:45take two spoons and toss it in and as it cools, it's going to set and get crunchy.
0:11:45 > 0:11:49You need to keep tossing it so it doesn't all stick together in one clump.
0:11:49 > 0:11:51Think we need more spice?
0:11:51 > 0:11:53It's perfect.
0:11:53 > 0:11:56I think it's pretty perfect too.
0:11:56 > 0:12:01Later on, the Patels bake root vegetable crisps, and I show them my recipe for home-made lemonade.
0:12:08 > 0:12:11Coming up, chef Stephen Terry invites me round
0:12:11 > 0:12:14for a home-cooked brunch using local Welsh produce.
0:12:14 > 0:12:18And we'll see if the Patels' film snacks taste as good as they look.
0:12:21 > 0:12:24Having spent years in Michelin-starred kitchens,
0:12:24 > 0:12:26Great British Menu Winner, Stephen Terry,
0:12:26 > 0:12:32left the city pace behind to open The Hardwick, a country gastro-pub in his wife's native Wales.
0:12:32 > 0:12:35Stephen's sensational dishes revolve around seasonal produce
0:12:35 > 0:12:38and he describes his cooking as simple and honest.
0:12:38 > 0:12:43Three mullet on, four including Chris' hair cut, yeah? Service!
0:12:43 > 0:12:50But has this change of scenery allowed him more time to cook for his wife and three children at home?
0:12:50 > 0:12:53I popped in to see what was on the brunch menu.
0:12:53 > 0:12:56- Lovely to see you.- And my wife. - Hi, nice to meet you.
0:12:56 > 0:12:58- How are you, Jo?- Yeah, fine.
0:12:58 > 0:13:01- And this is little Finn.- Hi.
0:13:01 > 0:13:06- You're going to help us cook brunch today?- I would love to! - Let's meet the rest of the family.
0:13:07 > 0:13:11- Hi.- This is Phoebe who's not normally very shy.
0:13:11 > 0:13:14- Hi, Phoebe. - This is Isabelle, my niece.
0:13:14 > 0:13:17- Hi, Isabelle.- Hi, nice to meet you. - Lovely to meet you.
0:13:17 > 0:13:20- One of your biggest fans? - How are you? Are you great?- Yeah.
0:13:20 > 0:13:24Phoebe is one of the world's best egg-crackers, aren't you, Phoebs.
0:13:24 > 0:13:26- She's really good. - That's great.
0:13:26 > 0:13:30- So what are we going to be making? - We're doing some brunch dishes,
0:13:30 > 0:13:33as we don't eat together as a family as much as we should do.
0:13:33 > 0:13:37I'm at work and it's trying to get away from work to come back here
0:13:37 > 0:13:40for dinner doesn't happen, so brunch is important.
0:13:40 > 0:13:42Now, are we going to make some pancakes?
0:13:42 > 0:13:46- Phoebe, how do you make pancakes? - Er, eggs.- Yeah.- Flour.- Yeah.
0:13:46 > 0:13:50- Er, milk.- Right, who's going to crack some eggs?- Yeah.- Right.
0:13:51 > 0:13:52Great, Isabelle.
0:13:54 > 0:13:55Sorry, Daddy!
0:13:57 > 0:14:00Oh! All right, ooh!
0:14:02 > 0:14:04Good girl.
0:14:04 > 0:14:08- Pour it in. Wahey! Well done! - Well done, Phoebe.
0:14:08 > 0:14:10The issue is about time with family,
0:14:10 > 0:14:14which is something that now I need to focus on because of my work,
0:14:14 > 0:14:18I want to be part of their lives and I want them to be part of what I do as well.
0:14:18 > 0:14:20OK, so, going to make a pancake?
0:14:20 > 0:14:22- Yeah.- OK.
0:14:22 > 0:14:26So Stephen, what kind of food do you serve in the pub?
0:14:26 > 0:14:28It's food that does what it says on the menu.
0:14:28 > 0:14:31It's not, you don't need an -ology to read the menu.
0:14:31 > 0:14:34Do you get a lot of families... A lot of children?
0:14:34 > 0:14:38Especially at weekends we cater for a wider audience, I made a point of that.
0:14:38 > 0:14:40OK, this is the last pancake now.
0:14:40 > 0:14:42- Yum!- Mm, yum-yum.
0:14:42 > 0:14:46- Slice them up like this. - Looks like lots of worms.
0:14:46 > 0:14:50- Wiggly worms.- It's like yeah, making fresh tagliatelle.
0:14:50 > 0:14:54- Yeah. So... What next?- We're going to get some eggs cracked.
0:14:54 > 0:14:58We'll make some scrambled eggs to go with the smoked salmon, bacon,
0:14:58 > 0:15:02chives and fennel tops. If you want to just chop in a bit of each of those.
0:15:02 > 0:15:05- Do you have good producers close to you?- Fantastic.
0:15:05 > 0:15:09- The Hardwick has an award for best use of local produce in the UK by The Good Food Guide.- Wow!
0:15:09 > 0:15:16That was for basically just using what's on your doorstep which is certainly an initiative.
0:15:17 > 0:15:20When I cook scrambled eggs, I like to let them cook a bit
0:15:20 > 0:15:22and then break them up a bit as it goes.
0:15:22 > 0:15:27- I don't like to beat it until it's like a paste almost. - I know exactly what you mean.
0:15:27 > 0:15:31The fennel and the chives can go in now cos then they can cook.
0:15:31 > 0:15:35- Fantastic. Smells good, doesn't it, Izzy?- There we are.- Really nice.
0:15:35 > 0:15:38- You're just saying that cos I'm your uncle.- No, it does!
0:15:38 > 0:15:42- So do you think your Uncle Stephen's a great cook? - Yeah. He's really, really good.
0:15:42 > 0:15:44Put that...
0:15:44 > 0:15:47- It's lovely.- ..Onto there.
0:15:47 > 0:15:51OK, so, time to cook some bacon.
0:15:51 > 0:15:54- You can finish flaking off that hot smoked salmon there.- Sure.
0:15:54 > 0:15:56Just flake it up with your fingers.
0:15:58 > 0:16:00Lovely.
0:16:00 > 0:16:05- Right, it's all ready. So shall we shall go and eat? - Great!- Let's chow down.
0:16:05 > 0:16:07- Oh, look at this.- Here we are.
0:16:07 > 0:16:10Yum, yum! That looks great.
0:16:10 > 0:16:13- Rachel?- I'd like a bit of everything, please, Stephen.
0:16:21 > 0:16:24Isabelle, are you loving that smoked salmon and scrambled egg?
0:16:24 > 0:16:28- Oh, yeah, it's a really, really nice.- Is it? - I love smoked salmon.
0:16:28 > 0:16:32Jo, can you remember what the first meal Stephen ever cooked for you was?
0:16:32 > 0:16:37Oh, my gosh. must be a good five, six years ago.
0:16:37 > 0:16:41I can remember one of the most memorable meals he cooked was a fantastic risotto
0:16:41 > 0:16:45and I think that was very soon after we started going out.
0:16:45 > 0:16:50- What kind of risotto?- Asparagus, peas, broad beans, spinach. Parsley.
0:16:50 > 0:16:53It's the way to a woman's heart. And Jo, are the girls good eaters?
0:16:53 > 0:16:58They are good eaters but sometimes they like different things
0:16:58 > 0:17:00but they do eat well, don't they?
0:17:00 > 0:17:05My father went spare with my brother and I because my mum cooked two different things for us.
0:17:05 > 0:17:10He used to say, "It's not a restaurant. You either eat what we're eating or don't eat."
0:17:10 > 0:17:11He's got a fair point.
0:17:11 > 0:17:16- Thank you so, so much, Stephen and Jo.- Mmm! - And Isabelle and Phoebe,
0:17:16 > 0:17:20for letting me come and cook with you and eat with you.
0:17:20 > 0:17:24Thanks for coming along and giving us a hand and sharing our family brunch.
0:17:24 > 0:17:27- This is a great way to start the day. - Yeah, absolutely.
0:17:34 > 0:17:39Now it's back to cookery school and time for the Patel family to make some more yummy snacks.
0:17:39 > 0:17:43We've got some different root vegetables here for our crisps.
0:17:43 > 0:17:45Kelan, what vegetable would you like to use?
0:17:45 > 0:17:47Can we use beetroot, please?
0:17:47 > 0:17:49We can, absolutely.
0:17:49 > 0:17:54So beetroot for us. What vegetable would you like, Maneesh and Anoushka?
0:17:54 > 0:17:57- Sweet potato, I think. I like sweet potato.- There you go.
0:17:57 > 0:17:59- Celeriac.- Celeriac.
0:17:59 > 0:18:03Now you'll only need about a quarter of this. A tiny little bit.
0:18:03 > 0:18:08First we need to peel the vegetables so our hands are going to get nice and purple.
0:18:08 > 0:18:10You could wear rubber gloves if you like.
0:18:10 > 0:18:14I don't cook a lot, mostly because I don't have the time to cook
0:18:14 > 0:18:17and when I was younger, I never had the interest to do it.
0:18:17 > 0:18:22So as things stand, I need to free up some time and develop an interest again.
0:18:22 > 0:18:24I'm sure Neeta would like that.
0:18:24 > 0:18:29We have all got one of these. A little mandolin or Japanese slicer. Put the beetroot here.
0:18:29 > 0:18:36And we need to stick the spikes here, this is that the guard which is actually very useful.
0:18:36 > 0:18:41Once it sticks into the, the beetroot like this, you just go...
0:18:41 > 0:18:42You run it up and down quickly.
0:18:42 > 0:18:44You have to keep momentum...going.
0:18:44 > 0:18:49And you see how you get all these lovely slices?
0:18:49 > 0:18:52The ovens, meanwhile, are pre-heated to 220 degrees.
0:18:52 > 0:18:57Sometimes beetroot, like potato slices, can be a bit wet, there's a bit of excess starch.
0:18:57 > 0:19:02So just give them a pat dry and just pop them all into a bowl
0:19:02 > 0:19:07- and then we're going to drizzle them with oil. - Do you want pieces like these?
0:19:07 > 0:19:10Yeah, even those little ones can go in.
0:19:10 > 0:19:13And just toss the olive oil in with the beetroot
0:19:13 > 0:19:18with your fingers, just rubbing it in to all the different slices
0:19:18 > 0:19:22and then we can lay them out in a single layer on a clean roasting tray
0:19:22 > 0:19:28and then put them into the oven to roast and they all take four or five minutes in the oven at 220 degrees
0:19:28 > 0:19:34and you know that they're cooked when they start to kind of you know curl up a little bit at the edges.
0:19:34 > 0:19:36Some of the paler vegetables will go golden.
0:19:36 > 0:19:39Does that mean you have to watch them all the time?
0:19:39 > 0:19:41Yeah. You have to watch them all the time.
0:19:41 > 0:19:47These do go from being under-cooked to burnt in kind of the space of... about half a minute.
0:19:47 > 0:19:51- While the vegetable crisps are cooking, shall we make lemonade? - Yeah.- Great!
0:19:51 > 0:19:56I'll cut some lemons in half and then you can all squeeze a lemon each.
0:19:56 > 0:20:00Lemonade is just made up of lemons, water
0:20:00 > 0:20:04and then something sweet. Either honey or a sugar syrup.
0:20:04 > 0:20:08So into a jug I'm going to add some syrup, I might not add it all.
0:20:08 > 0:20:10You don't need it all. All the lemon juice can go in.
0:20:10 > 0:20:14- This one's done.- Fantastic. That can go in.
0:20:14 > 0:20:18And then... Stir it around.
0:20:18 > 0:20:20We can add some ice.
0:20:23 > 0:20:26- Great!- Loads of ice.- Lots of ice.
0:20:26 > 0:20:28So a few lemon slices in there will be nice.
0:20:28 > 0:20:32And some sparkling water.
0:20:32 > 0:20:34Fantastic. So that's the lemonade ready.
0:20:34 > 0:20:40Now, we can dish up the vegetable crisps and then we can bring the food out and give it a taste.
0:20:40 > 0:20:44- Mmm! Doesn't everything look great?- Yeah.
0:20:44 > 0:20:46Wow! Some lemonade.
0:20:48 > 0:20:50- Yum!- Fantastic.
0:20:50 > 0:20:53We just need the movie... in front of us.
0:20:53 > 0:20:56Tip some onto your plate.
0:20:56 > 0:20:58Do you like the vegetable crisps?
0:20:58 > 0:21:00These are nice.
0:21:00 > 0:21:02Would you like some crisps, Rahul?
0:21:02 > 0:21:05Look, these are the ones you made.
0:21:05 > 0:21:07What do you all like?
0:21:07 > 0:21:09Toffee popcorn.
0:21:09 > 0:21:12- Toffee popcorn.- Toffee popcorn.
0:21:12 > 0:21:15I really enjoyed making the snacks today.
0:21:15 > 0:21:20I felt that everything was homemade, healthy and there were no additives or E numbers.
0:21:20 > 0:21:22I knew where all everything was coming from.
0:21:22 > 0:21:26Do you think this is better than buying your own snacks in?
0:21:26 > 0:21:31- The odd time, you know, you could make them.- Yeah. - The popcorn definitely.- Definitely.
0:21:31 > 0:21:34When you make a really nice meal and eat it,
0:21:34 > 0:21:39- I think you like it better than if you didn't make it. - I think you're right.
0:21:39 > 0:21:44Mmm. Anoushka, which of the vegetable crisps do you like?
0:21:44 > 0:21:48I like the beetroot one cos they're like smaller and crispier.
0:21:48 > 0:21:52In the past I've always made the popcorn, out of a packet in a bag,
0:21:52 > 0:21:58so next time I might try it and do it this way cos it took no longer and it tasted much better.
0:21:58 > 0:22:00Eating healthy is very important to us.
0:22:00 > 0:22:05Also when the kids' friends are over, it'd be a fun thing to do.
0:22:05 > 0:22:11It would take 10 minutes, the mess will be minimum and the kids will have a mini-adventure.
0:22:11 > 0:22:15- I would say they're all nice but the toffee wins. - Toffee wins I think for everyone.
0:22:15 > 0:22:21- Well, thank you all so much for coming.- Thank you for having us and we have certainly learnt a lot.
0:22:21 > 0:22:23A lot, yeah, absolutely.
0:22:26 > 0:22:29Subtitles by Red Bee Media Ltd