0:00:20 > 0:00:22'You can't beat home-cooked food.
0:00:22 > 0:00:26'In this series, I'm going to make every meal you cook at home a real treat.
0:00:28 > 0:00:30'Today on Home Cooking, I'll show you how to make
0:00:30 > 0:00:32'a gorgeously decadent but simple
0:00:32 > 0:00:36'baked raspberry and ricotta cheesecake.
0:00:36 > 0:00:39'I get a taste of France when I'm invited to lunch
0:00:39 > 0:00:43'with two-Michelin-starred chef Eric Chavot and his boys.
0:00:43 > 0:00:45'And I teach my cookery school family
0:00:45 > 0:00:49'how to make roast pork with perfect crackling and all the trimmings.'
0:00:56 > 0:00:59I'm going to make a baked raspberry and ricotta cheesecake,
0:00:59 > 0:01:03and this is a really delicious, indulgent and creamy but not heavy cheesecake.
0:01:03 > 0:01:06I love the pretty colour from the raspberries
0:01:06 > 0:01:08that are rippled through it after it's baked.
0:01:08 > 0:01:10I'm going to begin with the base of this.
0:01:10 > 0:01:15And this is a classic cheesecake base, using butter and digestive biscuits.
0:01:15 > 0:01:17So, turn the heat on under a saucepan.
0:01:17 > 0:01:20And melt a little bit of butter.
0:01:20 > 0:01:22Then I'm going to crush digestive biscuits
0:01:22 > 0:01:27which you can do in the food processor that you're going to use to make the cheesecake filling,
0:01:27 > 0:01:31but it's so quick and easy just to crush them in a plastic bag, using a rolling pin.
0:01:35 > 0:01:40OK, there are the lovely little biscuit crumbs.
0:01:40 > 0:01:44Once the butter has melted, you can turn off the heat.
0:01:44 > 0:01:47Add the biscuit crumbs into the butter.
0:01:50 > 0:01:52Stir it together to mix it.
0:01:52 > 0:01:54The butter just brings the biscuit crumbs together.
0:01:54 > 0:01:58You don't want too much butter, otherwise it'll leak out during baking.
0:02:00 > 0:02:07Fantastic. This tin has a removable base, and also, I want to show you another tip...
0:02:07 > 0:02:11which makes it much easier to take the cheesecake out when you are ready to serve it.
0:02:11 > 0:02:14But the base of the tin upside down.
0:02:14 > 0:02:17Not this way, because if the little lip is sticking up,
0:02:17 > 0:02:22then it's really difficult to take the cheesecake out in one tidy piece.
0:02:22 > 0:02:27Brush with melted butter or rub with soft butter and pop it into the tin.
0:02:27 > 0:02:34There! Now, I'm going to put the butter and the crushed biscuit mixture into the base of the tin,
0:02:34 > 0:02:38and I just want to press it in so that it covers the base of the tin completely.
0:02:38 > 0:02:41For the filling, I'm going to just mix everything up
0:02:41 > 0:02:44in the food processor together, except for the raspberries,
0:02:44 > 0:02:46which I'll put in at the last minute.
0:02:46 > 0:02:48So I've got ricotta cheese.
0:02:48 > 0:02:51And ricotta cheese is a lovely, soft, creamy, Italian cheese.
0:02:51 > 0:02:54Some caster sugar.
0:02:56 > 0:02:59So as well as the ricotta and caster sugar, put in some creme fraiche.
0:02:59 > 0:03:03And then, I like the little hint of sourness
0:03:03 > 0:03:06that you get from creme fraiche in a baked cheesecake.
0:03:06 > 0:03:08Two teaspoons of vanilla extract.
0:03:10 > 0:03:17One and two. A tablespoon of honey.
0:03:17 > 0:03:21Yum! Three eggs.
0:03:21 > 0:03:29One, two, three.
0:03:29 > 0:03:31Add the finely grated zest of one lemon.
0:03:31 > 0:03:36The finely grated zest of the lemon really helps just to kind of perk up the raspberry flavour.
0:03:36 > 0:03:43It gives it a little lift. Make sure you don't grate down to the bitter white pith.
0:03:43 > 0:03:47It really is bitter and you'll get a nasty, bitter aftertaste.
0:03:47 > 0:03:49So just whizz up all the ingredients.
0:03:52 > 0:03:57OK. That's whizzed up. Now I'm just going to crush the raspberries.
0:03:57 > 0:04:00Not absolutely completely. That's enough.
0:04:00 > 0:04:03See, they're just kind of a little bit coarse, like that.
0:04:03 > 0:04:08So actually put the raspberries in and just pulse it, just whizz it up for a couple of seconds.
0:04:15 > 0:04:21Take your cheesecake mixture and just simply pour it into the tin in which you've already got
0:04:21 > 0:04:24the melted butter and the biscuit crumb mixture.
0:04:24 > 0:04:28And I want the raspberries to still be in little lumps like this, which is good.
0:04:30 > 0:04:32Now pop this into the oven.
0:04:32 > 0:04:35We've got an oven pre-heated to 180 degrees Celsius.
0:04:35 > 0:04:38This will take about 40 to 45 minutes to cook.
0:04:38 > 0:04:41Not too high up in the oven, otherwise it'll brown too much.
0:04:41 > 0:04:45I want it just to be kind of a little bit golden, which will be perfect.
0:04:49 > 0:04:53About 40 minutes later, I can see that it's cooked enough,
0:04:53 > 0:04:56because it's got a nice wobble in the centre.
0:04:56 > 0:04:58Perfect.
0:05:01 > 0:05:08Now, just cover the top with a plate or a bit of tin foil and set it aside to cool for about half an hour
0:05:08 > 0:05:11before popping it into the fridge for a few hours or overnight.
0:05:11 > 0:05:16It'll go on cooking as it cools and then it sets really beautifully in the fridge.
0:05:19 > 0:05:20So now, this is ready to serve.
0:05:24 > 0:05:28And...bring it over to your serving dish.
0:05:28 > 0:05:34Swivel the knife all around the base, like this, and then you know it's free.
0:05:34 > 0:05:36And then quite quickly, pull out the base like that.
0:05:36 > 0:05:41Sprinkle it with the remaining raspberries.
0:05:41 > 0:05:45Like that.
0:05:45 > 0:05:49Couple of little sprigs of mint can look quite pretty.
0:05:49 > 0:05:51And a dusting of icing sugar.
0:05:53 > 0:05:56So there it is. My baked raspberry and ricotta cheesecake.
0:05:56 > 0:05:59Simple, but really delicious.
0:06:09 > 0:06:11- Hi.- Hi!
0:06:11 > 0:06:15'Today's cookery school students are the Nolan family from County Carlow.
0:06:15 > 0:06:17'They all share a passion for cooking,
0:06:17 > 0:06:21'so I'll be giving them ideas for a Sunday roast they can make together.'
0:06:21 > 0:06:23Come on in.
0:06:23 > 0:06:26This is going to be roast pork. Do you like roasts?
0:06:26 > 0:06:29- Yes.- On Sundays?- Yes. - That kind of thing.
0:06:29 > 0:06:33We're going to make really good roast pork with the best crackling ever.
0:06:33 > 0:06:39We're going to make sticky roast carrots and parsnips, pea puree and a lovely apple sauce.
0:06:39 > 0:06:43I do often feel limited in recipes that we cook at home,
0:06:43 > 0:06:45especially if the kids like something to eat.
0:06:45 > 0:06:50You'd love to be able to add something, new twist to it to just improve it.
0:06:50 > 0:06:55This is a loin of pork and it needs to be long enough down here so that you can actually
0:06:55 > 0:06:58roll it up like this, because we're going to stuff this.
0:06:58 > 0:07:02So what I need to do is just, first of all, with this good sharp knife,
0:07:02 > 0:07:06just to cut through the rind a little bit. Now it's the rind that makes the crackling.
0:07:06 > 0:07:11Can you see what I'm doing? I'm cutting through, all the way out to the end.
0:07:11 > 0:07:13I don't want the slices to be too thick,
0:07:13 > 0:07:16and when this loin of pork roasts in the oven,
0:07:16 > 0:07:20then the crackling will separate into lovely, long strips.
0:07:20 > 0:07:25I'm going to turn the piece of pork over, the rind side down, and I could pass one over to you,
0:07:25 > 0:07:31and what we're going to do is spoon some stuffing just in the centre here.
0:07:31 > 0:07:36- What do you put in your stuffing? - Chopped herbs, breadcrumbs, chopped onions that were cooked
0:07:36 > 0:07:39in little bit of butter, and some crushed garlic.
0:07:39 > 0:07:44And you need to make sure that the onions in the stuffing have cooled down before you stuff the meat.
0:07:44 > 0:07:50Brilliant! So what I'm going to do now is I'm going to take quite a big piece of string, like this.
0:07:50 > 0:07:54And tie it into a knot like this first of all, OK?
0:07:54 > 0:07:59So then, what I'm going to do is with my finger, just put that down here.
0:07:59 > 0:08:03Thank you very much, Ciara, excellent assistant I have here.
0:08:03 > 0:08:04And...
0:08:04 > 0:08:08see, I'm going to just put it under here. It's like tying a parcel.
0:08:08 > 0:08:11How tight do you tie it that the stuffing won't fall out?
0:08:11 > 0:08:13Actually, not too tight - if you tie it too tight,
0:08:13 > 0:08:18it's going to end up looking like the Michelin man, it's going to just be a bit too bumpy.
0:08:18 > 0:08:21So not too tight, but you do want it to hold it together.
0:08:21 > 0:08:25And then, what you can do is put it down, like this.
0:08:25 > 0:08:29Loop it and tie it in a knot here.
0:08:29 > 0:08:34We're going to salt the rind, and this is how to get your lovely crispy crackling.
0:08:34 > 0:08:38Would you like to do this, Ciara? Take some salt, and if you rub it onto the rind like this.
0:08:38 > 0:08:42If the rind is wet in any way, it needs to be dried off completely.
0:08:42 > 0:08:46Otherwise you won't get crispy crackling. That's probably enough there.
0:08:46 > 0:08:48How are you doing there, Michael?
0:08:48 > 0:08:52- Terrible.- You're doing OK! - Can I just tie this here like this, then?
0:08:52 > 0:08:55- You can just tie it there like that. - Just to make it easier.
0:08:55 > 0:09:00That's perfect. That's great. So if you want to put yours on one side.
0:09:00 > 0:09:04The oven is already pre-heated to 190 degrees.
0:09:04 > 0:09:06They take roughly about 25 minutes per 450 grams.
0:09:06 > 0:09:11For the last ten minutes, we'll turn up the oven to quite high and that's what gets the crackling
0:09:11 > 0:09:14really lovely and crispy and crunchy.
0:09:14 > 0:09:17I would like to be a chef when I grow up, because I love food.
0:09:17 > 0:09:21I like cooking and I'd love to have my own TV programme and write cookery books.
0:09:21 > 0:09:26We're going to roast some carrots and some parsnips, sprinkled with cumin seeds,
0:09:26 > 0:09:30and when they're nearly cooked, we're going to drizzle over a mixture of lemon juice
0:09:30 > 0:09:33and apricot jam, which gives them a little bit of tang
0:09:33 > 0:09:37and a bit of sweetness, and it's going to make them a little bit sticky.
0:09:37 > 0:09:41So shall I pass a few carrots over to you, there? There you go, Daryl.
0:09:43 > 0:09:47Cut the carrots through the stalk, like that.
0:09:47 > 0:09:50And they look really pretty once they're roasted.
0:09:50 > 0:09:52- OK, Daryl?- Yeah.
0:09:53 > 0:09:59So we can cut the parsnips in half and then in quarters.
0:09:59 > 0:10:00Careful there, well done.
0:10:00 > 0:10:06And then it'll be a good idea just to cut the core in the centre of the parsnip, which is a bit hard.
0:10:06 > 0:10:09That's a good method, making sure the knife goes away from you.
0:10:09 > 0:10:12Bit of a natural here. Fantastic.
0:10:12 > 0:10:17Throw the parsnips into the tray, and the carrots.
0:10:17 > 0:10:22And then, Daryl, would you like to drizzle them with some olive oil?
0:10:22 > 0:10:25Good drizzle all over the carrots and the parsnips.
0:10:25 > 0:10:31Lovely. Would you like to, Ciara, with your hands, just kind of toss the carrots and the parsnips
0:10:31 > 0:10:35while Danni maybe seasons them with...do you know cumin seeds?
0:10:35 > 0:10:40- Yes, we've heard of them on the telly but we've never tasted them. - They're not hot and spicy.
0:10:40 > 0:10:45They've kind of got a nice kind of nutty flavour. So there's about a teaspoon of cumin seeds there.
0:10:45 > 0:10:48And Michael, if you want to season them with some salt.
0:10:48 > 0:10:53We'll then throw these into a good, hottish oven, about 200 or 210 degrees.
0:10:53 > 0:10:56And these will take about half an hour to roast.
0:10:56 > 0:11:00But about ten minutes before the end of roasting, we're going to add in
0:11:00 > 0:11:05a mixture of melted apricot jam with some lemon juice.
0:11:05 > 0:11:08'Later on, we'll see how the Nolans' roast turns out,
0:11:08 > 0:11:11'and I'll show them my recipes for home-made apple sauce and pea puree.'
0:11:19 > 0:11:23'Coming up, Eric Chavot, a chef with two Michelin stars,
0:11:23 > 0:11:25'lets me into a few French food secrets
0:11:25 > 0:11:29'when he invites me to share a family lunch of barbecued steak
0:11:29 > 0:11:30'with his boys.
0:11:30 > 0:11:33'And the Nolan family make apple sauce and pea puree
0:11:33 > 0:11:35'to serve with their pork roast.'
0:11:36 > 0:11:40Eric Chavot was appointed Head Chef of The Capital in August 1999.
0:11:40 > 0:11:45From the outset, his innovative, French-inspired dishes received widespread acclaim
0:11:45 > 0:11:50from international food critics and won him two Michelin stars.
0:11:51 > 0:11:56But does he cook this style of food at home with his biggest critics, his two sons Sebastian and Theo?
0:11:56 > 0:12:00'I was invited around for lunch to sample some home truths.'
0:12:00 > 0:12:02- Nice to see you.- Lovely to see you.
0:12:02 > 0:12:06- How are you?- Well, we're very well. The boys are going to be there any minute,
0:12:06 > 0:12:09- so we're going to go and start getting ready for them.- Yeah!
0:12:09 > 0:12:12- OK?- Great.- You'll be doing the cooking, OK?- OK.- I'll do the drinking.
0:12:12 > 0:12:15- Welcome to our castle.- Thank you. - That's it. OK?
0:12:15 > 0:12:19Small and compact, OK, so we're going to go start, we're going to get going.
0:12:19 > 0:12:21Nice piece of Scotch beef, I buy.
0:12:21 > 0:12:24I was going to roast it, but I think we're going to do barbecue.
0:12:24 > 0:12:27In England, you will make a nice roast potato.
0:12:27 > 0:12:30- Being French, I'm going to make a sauteed potato.- Sauteed potato.
0:12:30 > 0:12:33Par-boiled, part roast and finished with a compote of onions.
0:12:33 > 0:12:36- Are you going to top and tail the beans?- OK.
0:12:36 > 0:12:40So, Eric, what kind of food do your boys like, and your partner?
0:12:40 > 0:12:43Is roast, we go roast, barbie, pasta, they love pasta.
0:12:43 > 0:12:45Friday night has got to be toasties.
0:12:45 > 0:12:48- Toasties?- Yeah, you know, so we can not cook at all.
0:12:48 > 0:12:53You spend so many hours at work, you come home and thinking... So I will do the bare minimum.
0:12:53 > 0:12:55OK, so we leave each for half an hour.
0:12:55 > 0:12:57Yeah. So the potatoes are...
0:12:57 > 0:13:01The potatoes should be par-boiled, see, nice. Lid on, lid on for me.
0:13:01 > 0:13:04And we're going to keep the skin. See? Just go vice versa. Little wedge, yeah?
0:13:04 > 0:13:07- Make them a bit funky.- Perfect. - Voila. Kind of a wedgie.
0:13:07 > 0:13:12- This is lovely and simple, isn't it? - Yes, at the end of the day, I'm at home, no Michelin star,
0:13:12 > 0:13:17no chef's hat. I just want... I want to spend as much time as possible and to relax. Look at that.
0:13:17 > 0:13:19Just starting to turn gently.
0:13:19 > 0:13:21Now, couple of sprig, couple of sprig.
0:13:21 > 0:13:24Little knob of butter in the end there.
0:13:24 > 0:13:26Little knob of garlic everywhere.
0:13:26 > 0:13:30Look, voila. And now we got that little Frenchness and little garlic.
0:13:30 > 0:13:34- For the Frenchness. - Little bit garlic.
0:13:34 > 0:13:37They just...you could physically forget about them now.
0:13:37 > 0:13:41I'm going to cut those steaks very quickly, but before, quick check on those onions.
0:13:41 > 0:13:43Lovely, golden.
0:13:43 > 0:13:47And that caramelisation at the bottom is the natural sugar and that's why we do. OK.
0:13:47 > 0:13:50So Eric, where did your passion for food come from?
0:13:50 > 0:13:53Well, it's going to be from my grandmother and my mother,
0:13:53 > 0:13:59who were both excellent housewives and everything at the home revolved around the table.
0:13:59 > 0:14:02Now I can still remember the grandmother taking the roast beef.
0:14:02 > 0:14:07And it needs to be cooked rare, I'm talking moo-oo!
0:14:07 > 0:14:11- Yeah, just tepid. - Yeah.- OK? We're just going to take the steak outside and cook them.
0:14:11 > 0:14:16- OK, and meet the boys? - And meet the boys, who'll be probably outside waiting by the pond.
0:14:16 > 0:14:19Meet my little monsters, my little boys, Sebastian and Theo.
0:14:19 > 0:14:22- Nice to meet you. - Nice to meet you. Hi, Theo.
0:14:22 > 0:14:27Can you show Rachel quickly your mini garden, guys, because we need few salad leaves, Sebastian, yeah?
0:14:27 > 0:14:30Well, this is all the lettuce.
0:14:30 > 0:14:32We got some Italian rocket as well.
0:14:32 > 0:14:34These are the tomatoes.
0:14:34 > 0:14:37They seem to be just starting to flower a little bit.
0:14:40 > 0:14:43So do you two love cooking?
0:14:43 > 0:14:45- Sort of.- Or just the eating part?
0:14:45 > 0:14:47- Mmm...- Bit of both. - Bit of both.- Yeah.
0:14:47 > 0:14:51- Yeah.- Eric, do you have a secret to cooking the perfect steak?
0:14:51 > 0:14:54The first thing for a perfect steak is a perfect piece of meat.
0:14:54 > 0:14:56- Yeah. - And you don't keep flipping over.
0:14:56 > 0:15:00- Yeah.- Just twice. Right, steaks are done, OK, we're going to put that in
0:15:00 > 0:15:03house and we quickly finish potato and the green beans.
0:15:03 > 0:15:05- Fantastic! - And voila. And look at that.
0:15:05 > 0:15:07- They look divine!- Look at that.
0:15:07 > 0:15:10You see, we could have picked the thyme, but it picked itself.
0:15:10 > 0:15:13Now you just left with the leaves inside. Look at that.
0:15:13 > 0:15:16So, I need that lovely pan. See, look at that.
0:15:16 > 0:15:17OK.
0:15:23 > 0:15:24They're done, finished, yeah?
0:15:24 > 0:15:27And look at that.
0:15:27 > 0:15:32- That looks great!- Rather than serving the beans on the side,
0:15:32 > 0:15:35I'm going to sprinkle the beans down here and you got everything at once.
0:15:35 > 0:15:38So like that, the boys are forced to eat their vegetable.
0:15:38 > 0:15:40And look at that. Toss everything.
0:15:40 > 0:15:44- And Rachel, I think it's time for us to go and eat.- OK.
0:15:44 > 0:15:46- If you want to go and take a seat on the far side.- OK.
0:15:46 > 0:15:48And look at that, guys! Look!
0:15:48 > 0:15:51- Oh, yes.- And look at that.
0:15:51 > 0:15:56- Lovely!- Theo. Look at that.
0:15:56 > 0:15:57Oh, that looks gorgeous.
0:15:57 > 0:16:02- Voila.- Eric, that is fantastic!
0:16:02 > 0:16:06- Theo, what kind of food do you like eating?- This kind.- This kind!
0:16:06 > 0:16:09That was the right answer. So Eric, the boys aren't fussy eaters?
0:16:09 > 0:16:11No, you see, we come to an agreement.
0:16:11 > 0:16:16You taste it, if you don't like it, at least you tasted it, and I meet them halfway.
0:16:16 > 0:16:19- Thank you so much, Eric. - No, it's a pleasure. - Thanks, Theo and Sebastian.
0:16:19 > 0:16:21You're very welcome.
0:16:29 > 0:16:34Now it's back to cookery school and time for the Nolan family to finish their roast pork dinner.
0:16:34 > 0:16:38So while the carrots and the parsnips are roasting, we can make the apple sauce.
0:16:38 > 0:16:41- Daryl, would you like to peel an apple too?- Yes, please.
0:16:41 > 0:16:45So, Daryl, what do you like making in the kitchen?
0:16:45 > 0:16:49- Erm, chocolate brownies. - Chocolate brownies.
0:16:49 > 0:16:50And what's your favourite part?
0:16:50 > 0:16:53- Licking the spoon.- Do you know what? That's my favourite part too.
0:16:53 > 0:16:59We'd cook and eat as a family most evenings, at the weekend, Sunday especially.
0:16:59 > 0:17:05We always have about...like on a Sunday dinner, when we're doing the roast and stuff and the dessert.
0:17:07 > 0:17:11Bang it down on the board and the knife will go through it. Not with your hand there.
0:17:11 > 0:17:14Just... Ooh! Not that hard.
0:17:14 > 0:17:16Pop those apples in here.
0:17:16 > 0:17:19Daryl, this is about a tablespoon of water in there.
0:17:19 > 0:17:22You can pour all of that onto the apples.
0:17:22 > 0:17:25And then you could sprinkle a little bit of sugar in.
0:17:25 > 0:17:29If you didn't particularly like apples, could you use a different sauce?
0:17:29 > 0:17:32Gooseberry sauce could be good.
0:17:32 > 0:17:35Even a rhubarb sauce is quite good with pork.
0:17:35 > 0:17:37We can put this just onto a lowish heat.
0:17:37 > 0:17:41Allow the apples just to gently stew and they'll soften.
0:17:41 > 0:17:44They'll take maybe about ten to 15 minutes.
0:17:44 > 0:17:48Put the lid on. While the apples are cooking, we could melt the apricot
0:17:48 > 0:17:51jam with some lemon juice in a saucepan and this will make
0:17:51 > 0:17:55the lovely glaze that we'll pour over the carrots and parsnips in a few minutes.
0:17:55 > 0:17:58Would the pork be nearly finished by now?
0:17:58 > 0:18:00The pork is not cooked just yet.
0:18:00 > 0:18:04- We have to wait a little bit longer. Are you getting hungry?- Yeah.
0:18:04 > 0:18:08Do you want to go over to the oven and take out the carrots and parsnips?
0:18:08 > 0:18:11And then pour over that lovely lemon juice and apricot jam mix.
0:18:11 > 0:18:13Just pour it all over?
0:18:13 > 0:18:16Yeah! They need to go back into the oven for about another ten minutes.
0:18:16 > 0:18:20Meanwhile, we can pop the peas on to cook.
0:18:20 > 0:18:23Add a pinch of salt into the water.
0:18:23 > 0:18:25So we want to cook the peas just enough.
0:18:25 > 0:18:28We want to keep the lovely fresh, bright green colour.
0:18:28 > 0:18:30My mum and dad both have different styles.
0:18:30 > 0:18:37Daddy has more of a clean chef style but my mum has more of a home style.
0:18:37 > 0:18:40So now, we're going to liquidise the peas.
0:18:40 > 0:18:44Do you want to give the lemon a really good squeeze? Oh, yes!
0:18:44 > 0:18:45Perfect.
0:18:45 > 0:18:47OK, so the peas can go in.
0:18:49 > 0:18:53Daryl, would you mind pouring a little bit of olive oil in here?
0:18:53 > 0:18:55Couple of good glugs.
0:18:55 > 0:18:59Excellent. Thank you Daryl. So we'll add a little bit of seasoning.
0:18:59 > 0:19:01And then we can whizz up the peas.
0:19:01 > 0:19:03Great. OK.
0:19:09 > 0:19:12OK, so the pea puree is made.
0:19:12 > 0:19:14At this stage, the carrots and the parsnips are cooked.
0:19:14 > 0:19:18Can you see they've got this gorgeous golden glaze and they're soft?
0:19:18 > 0:19:23So we can just turn off the oven and leave those to sit there. They'll keep warm and they'll be perfect.
0:19:23 > 0:19:27I'm just going to have a look at the pork and see how it's doing.
0:19:27 > 0:19:29The pork might be ready.
0:19:29 > 0:19:31So I'll take it out of the oven.
0:19:31 > 0:19:37And turn the oven up to about 225, even 230 is good.
0:19:37 > 0:19:42Transfer the pork onto a clean roasting tray.
0:19:42 > 0:19:46I'm going to put this tray back into the oven at the high temperature
0:19:46 > 0:19:50and it'll stay in there for another ten minutes until the crackling's really nice and crispy.
0:19:50 > 0:19:54OK. How's the apple sauce getting on?
0:19:56 > 0:20:01I think it could do with a bit more sugar. Ciara, do you want to add some more sugar in?
0:20:01 > 0:20:03Michael, would you mind chopping some coriander?
0:20:03 > 0:20:06OK, so the pork can come out of the oven now.
0:20:06 > 0:20:11Ooh! Wow, that looks great.
0:20:12 > 0:20:15Great. So here are the two gorgeous pieces of roast pork.
0:20:15 > 0:20:20Ooh, nice crackling, Michael. We've got quite good crackling here, too.
0:20:20 > 0:20:23The carrots and parsnips, they can be put into the serving bowl.
0:20:23 > 0:20:25Then they can be scattered with the coriander.
0:20:25 > 0:20:31The fresh coriander is good with the slightly sweet-sour flavour with the carrots, parsnips and cumin seeds.
0:20:31 > 0:20:32Mm-mm-mmm!
0:20:32 > 0:20:36- Smells good. - It does smell fantastic.
0:20:36 > 0:20:40Thank you, Daryl. So, great colours here.
0:20:40 > 0:20:41You getting hungry, guys?
0:20:41 > 0:20:44Yeah!
0:20:44 > 0:20:49So make sure that the meat rests for at least 15 to 20 minutes.
0:20:49 > 0:20:50It'll just be more tender.
0:20:50 > 0:20:53The juices kind of all mingle in through the meat.
0:20:53 > 0:20:55It'll be really, really good.
0:20:55 > 0:21:00- I think we should go and eat. What do you think?- Yes!- Definitely. - Great, OK.
0:21:04 > 0:21:07OK. Michael, would you like to carve?
0:21:08 > 0:21:11- Who'd like some carrots and parsnips?- Me, please.
0:21:11 > 0:21:18- Please.- Danni, can you hold me your plate, please? - Bon appetit, everybody.
0:21:20 > 0:21:23- I didn't get any crackling. - Oh, right.
0:21:24 > 0:21:28How is it, Danni, what do you think?
0:21:28 > 0:21:29I think it is absolutely lovely.
0:21:29 > 0:21:32Oh, good. How are you all finding the crackling?
0:21:32 > 0:21:35- It's lovely.- Lovely, absolutely lovely.- It's very crackly.
0:21:35 > 0:21:37Mmm, it is nice and crackly, isn't it?
0:21:37 > 0:21:40Well, today was great day. It was absolutely fantastic.
0:21:40 > 0:21:45We had so much fun, the whole family could cook together with Rachel, it was a great family experience.
0:21:45 > 0:21:51- Michael, how does this compare to your usual Sunday lunches?- This tastes absolutely gorgeous.- Mm.
0:21:51 > 0:21:54- Much more flavoursome. - I've enjoyed today so much.
0:21:54 > 0:21:59I'd love to do it again any time. I'd make that roast dinner again, definitely.
0:21:59 > 0:22:03Thanks for coming along. You've all been a really good sport.
0:22:03 > 0:22:06- Thank you very much for having us. - For having us.- No, it's great.
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