0:00:20 > 0:00:24Over this series, I've been lucky enough to visit the homes
0:00:24 > 0:00:27of some of the most successful, creative and inspiring chefs
0:00:27 > 0:00:31cooking in the UK today, to share their favourite family dishes.
0:00:31 > 0:00:34They showed me some great tips for perfect home-cooked food.
0:00:34 > 0:00:39Whichever flavour of spice you want to dominate through the dish,
0:00:39 > 0:00:41you always add that first to the oil.
0:00:41 > 0:00:44- Throw the Scotch Bonnet in whole. - This is interesting.
0:00:44 > 0:00:47So we can remove it to take the heat out when we want.
0:00:48 > 0:00:51I love French olive oil. It hasn't got that fieriness
0:00:51 > 0:00:53which Greek olive oil's got.
0:00:53 > 0:00:55Its a great introduction for children as well.
0:00:55 > 0:00:59Morston Hall in Norfolk has been owned and run by chef,
0:00:59 > 0:01:04Galton Blackiston, since 1991 when he and his wife, Tracy, bought and restored the property.
0:01:04 > 0:01:09It was awarded a Michelin star in 1998 and put Norfolk firmly on the foodie map.
0:01:09 > 0:01:13Galton is deeply passionate about Norfolk produce and using local suppliers,
0:01:13 > 0:01:16but is the food he serves at home as fancy as in the restaurant?
0:01:16 > 0:01:20- I popped around to his house to investigate.- How are you?
0:01:20 > 0:01:24- I'm very well, thank you.- Brilliant. Come into my office.- Thank you.
0:01:24 > 0:01:26- Now come and meet Tracy, my wife.- Hi.
0:01:26 > 0:01:29- Tracy, Hi.- Good to see you. - Lovely to see you too.
0:01:29 > 0:01:31- Thank you, nice to see you. - And Harry.- Hi, Harry.
0:01:31 > 0:01:35Now there is another one, Sam, but he's playing cricket at the moment.
0:01:35 > 0:01:39- What are you going to be cooking? - I'm going to do a really good toad in the hole.
0:01:39 > 0:01:41It's something that I remember as a kid.
0:01:41 > 0:01:43And it's all about the batter.
0:01:43 > 0:01:47- Mm-mm.- So you need really good eggs and, of course, good quality sausages.
0:01:47 > 0:01:50And I just happen to have the best eggs...
0:01:50 > 0:01:55because we have our own chickens, so if you follow me, we'll go out there and go and get some eggs.
0:01:57 > 0:01:59Now then, I hope they've laid some eggs.
0:01:59 > 0:02:02Oh, they're fantastic. Yeah!
0:02:02 > 0:02:04- How many?- I've got three. - You've got three.
0:02:04 > 0:02:07You've got a good mixture there.
0:02:07 > 0:02:12Right. For a really, really good toad in the hole, we need to make a batter,
0:02:12 > 0:02:16so I need about 250 grams, 8 ounces of plain flour.
0:02:16 > 0:02:18OK. Do you make toad in the hole quite often at home?
0:02:18 > 0:02:22It's one of my favourites so I suppose the rest of the family
0:02:22 > 0:02:25are burdened with toad in the hole probably once a week.
0:02:25 > 0:02:28- Oh, really, as often as that? - Yeah, I really like it, so...
0:02:28 > 0:02:33So what we have here is a million miles away from what we have down at Morston Hall.
0:02:33 > 0:02:36- The food's completely different. - I want simple stuff here.
0:02:36 > 0:02:38So you've got flour, salt, pepper, nutmeg, sugar.
0:02:38 > 0:02:43- Ah-ha.- And can you crack in your three eggs there, Rachel?- Yeah.
0:02:43 > 0:02:45Some milk actually, Rachel, in that fridge.
0:02:45 > 0:02:49- OK.- Look, ah... This, the colour of this is great.
0:02:49 > 0:02:51I'm going to put that in the fridge.
0:02:51 > 0:02:54Now, these are really good sausages.
0:02:54 > 0:02:58This is a pork and apple one, so that will appeal to the youngest, Sam.
0:02:58 > 0:03:00- Yum.- And you.
0:03:00 > 0:03:04And these are just the normal pork sausages. Can you scrape these potatoes...
0:03:04 > 0:03:06I think I can.
0:03:06 > 0:03:08They're really good local potatoes.
0:03:08 > 0:03:12- These are gorgeous. - They just need scraping.- OK. - I'll get you a little knife.
0:03:12 > 0:03:16And Harry, what would you be like with peeling some carrots?
0:03:16 > 0:03:20I'll give you a peeler. There.
0:03:20 > 0:03:22And these.
0:03:22 > 0:03:26- And just...- Harry, do you think you'd like to be a chef?
0:03:26 > 0:03:30- Erm, I would like to if I don't get a job in sport.- OK.
0:03:30 > 0:03:32- I enjoy it.- Yeah.
0:03:32 > 0:03:36So, I'm just putting some dripping into this baking tray.
0:03:36 > 0:03:40- Do you always use dripping? - Yeah, dripping or a little bit of duck fat.
0:03:40 > 0:03:44The only reason I do that is because we've always got it because of work.
0:03:44 > 0:03:48And what I do with this, is just pop it into the top of the oven,
0:03:48 > 0:03:52the hot oven, get it really, really hot, and almost by the time you guys
0:03:52 > 0:03:56have done your vegetables, that'll be plenty hot enough for us to
0:03:56 > 0:03:59put the sausages in, and then add the batter.
0:03:59 > 0:04:01Oh, it's going to be lovely.
0:04:01 > 0:04:04Harry, look at your beautiful... look at the perfect pile of carrots.
0:04:04 > 0:04:08- It's in the genes.- This is a Michelin-starred chef in the making.
0:04:08 > 0:04:13- Just the perfect amount of green left on top.- Oh, it's about the only time he ever listens to me.
0:04:13 > 0:04:16Harry, do you like vegetables? Are you a good eater?
0:04:16 > 0:04:21Erm, yeah, it depends what the vegetables are, bit fussy on the old tomatoes and...
0:04:21 > 0:04:23mushroom and things like that.
0:04:23 > 0:04:28And, Galton, do you think your boys are more adventurous with food because you're a chef?
0:04:28 > 0:04:32Yes, they probably are. The nature of the beast is the fact that I quite often bring
0:04:32 > 0:04:37stuff back from work and so they get to try all sorts of different things.
0:04:37 > 0:04:40Sam in particular is a really good vegetable eater.
0:04:40 > 0:04:43He really loves vegetables.
0:04:49 > 0:04:52Galton, what's your secret for the perfect toad in the hole?
0:04:52 > 0:04:55I don't know if there is a secret but the way I like to do it
0:04:55 > 0:05:02is just to make sure my fat is hot, so that when the sausages go in, that they sizzle straight away.
0:05:02 > 0:05:08And then also I think it is important that you do get your batter into the hot fat.
0:05:08 > 0:05:10And make sure your oven is high.
0:05:10 > 0:05:16And then don't really be tempted to look for the first 20 minutes so it gives it a chance to really rise.
0:05:16 > 0:05:21And I would say that will take at least 40 minutes.
0:05:24 > 0:05:26Put the asparagus into steam.
0:05:30 > 0:05:33- Are you hungry, Sam?- Ah, here we go.
0:05:33 > 0:05:36- Here we are.- Gravy. Very important.
0:05:36 > 0:05:41- Oh! Gravy with it.- Gravy and... - Oh, yum! I'm so excited about this.
0:05:43 > 0:05:47- Thank you! - Mum, please may I start, Mummy?
0:05:47 > 0:05:50- Yes, you can start.- H-hey! Mmmm!
0:05:50 > 0:05:51This is delicious.
0:05:51 > 0:05:54The sausages are delicious, aren't they, Galton?
0:05:54 > 0:05:57I like a sausage that isn't too messed about with.
0:05:57 > 0:06:00- Mm. Eaten all your carrots and asparagus?- Yeah.
0:06:00 > 0:06:03- Mm!- Is there any more asparagus?
0:06:03 > 0:06:07Thank you so much. And thanks for inviting me. This has been really lovely.
0:06:07 > 0:06:11- And it's all right that, isn't it? - I'm going to make this toad in the hole when I go home.
0:06:19 > 0:06:22Since first opening its doors in 2001,
0:06:22 > 0:06:26- The Cinnamon Club has been redefining expectations of Indian cooking.- Service!
0:06:26 > 0:06:30The man taking curry to new culinary heights is chef Vivek Singh,
0:06:30 > 0:06:34whose dishes fuse Indian flavours with high-end Western cuisine.
0:06:34 > 0:06:38New order, one gold kebab, one rabbit, one bread selection for starters.
0:06:38 > 0:06:42Vivek puts the success of The Cinnamon Club down to the fact
0:06:42 > 0:06:45that he sources all his spices direct from Jaipur.
0:06:45 > 0:06:50I wanted to know whether his home-cooked food enjoyed that same attention to detail. Hi, Vivek.
0:06:50 > 0:06:52How are you? Lovely to see you.
0:06:52 > 0:06:55Very, very good. This is Archana, my wife.
0:06:55 > 0:06:57- Hello! Lovely to meet you. - Maya. And Eshaan.- Hello.- Hi.
0:06:57 > 0:07:02- Hi, Eshaan and how are you? - I'm fine, thank you.- Shall we go in?
0:07:02 > 0:07:03- OK.- Come on.- Thank you.
0:07:03 > 0:07:05- Right.- OK.
0:07:05 > 0:07:07Are you ready to cook?
0:07:07 > 0:07:09- Yes, what are we cooking?- Great.
0:07:09 > 0:07:14- Fish?- Got a spice-roasted sea bream and we'll do a really easy pilau rice,
0:07:14 > 0:07:16but we'll do it in the microwave, really so quick.
0:07:16 > 0:07:21- OK.- My wife doesn't eat any meat and she used to be a vegetarian until very recently.
0:07:21 > 0:07:24- She's only just started eating fish which is fantastic.- Yes.
0:07:24 > 0:07:28- Makes life easier for everybody. - I'm all for that.
0:07:28 > 0:07:34So, we just score the fish very, very lightly, not too deep.
0:07:34 > 0:07:37What I'm putting on the fish is red chilli powder, turmeric,
0:07:37 > 0:07:43- some salt and a ginger-garlic paste. - So ginger, garlic and...
0:07:43 > 0:07:46Yeah, just-just peel a bit of garlic and peel a bit of ginger.
0:07:50 > 0:07:53And so we add a little bit of the ginger and garlic paste.
0:07:53 > 0:07:56So the spices go on the outside, none on the inside?
0:07:56 > 0:08:00Now we're going to smear with a little bit of oil and lemon juice
0:08:00 > 0:08:03and, leave it for 10 or 15 minutes.
0:08:03 > 0:08:07- Should I rub it in? - Yeah, please, please do...- OK.
0:08:07 > 0:08:10- Yeah, just rub it in, both sides of the fish.- OK.
0:08:10 > 0:08:14While you do that, I'm going to make the second marinade with yoghurt.
0:08:14 > 0:08:16Just some plain, simple Greek yoghurt.
0:08:16 > 0:08:20- Yeah.- A little bit more red chilli powder, little bit more turmeric.
0:08:20 > 0:08:22And erm...
0:08:22 > 0:08:25- Oh, and nigella seeds? - Yeah, nigella seeds.
0:08:25 > 0:08:27I think they work brilliantly with fish.
0:08:27 > 0:08:32And then, finally, last bit of the ginger and garlic paste that we just made,
0:08:32 > 0:08:33so fresh ginger and garlic paste.
0:08:33 > 0:08:37Squeeze of lemon. So, I'm going to freshly chop some coriander.
0:08:37 > 0:08:39It doesn't have to be fine or anything.
0:08:39 > 0:08:42Again, it's quite sort of off the cuff.
0:08:42 > 0:08:45Is that how you cook all the time, off the cuff, just adding in?
0:08:45 > 0:08:48Oh, yes, yes, I mean, it's all about...
0:08:48 > 0:08:50- The feel for it. - The feel for it, exactly.
0:08:50 > 0:08:54- I am now going to add chickpea flour into this.- Why?
0:08:54 > 0:09:01- The yoghurt, as a marinade, is going to stick much better onto the fish.- Oh, that's really interesting.
0:09:01 > 0:09:04- It thickens it.- Vivek, what sparked your interest in food?
0:09:04 > 0:09:08Oh, I remember going to weddings when we were growing up
0:09:08 > 0:09:11in Bengal, and the spread, it used to be amazing.
0:09:11 > 0:09:17Such lovely food. Loads of different dishes and people kind of egging you on to eat more.
0:09:17 > 0:09:25I have such fond memories of those sort of weddings. My love for good food started from there.
0:09:25 > 0:09:26Bengali weddings.
0:09:26 > 0:09:29The fish is in the oven. It's going to cook for 20 minutes or so.
0:09:29 > 0:09:31- OK.- We'll get on with the rice.
0:09:31 > 0:09:34- Do you always microwave your rice? - Oh, yes.
0:09:34 > 0:09:37When we started trying it out I realised it actually can be very simple.
0:09:37 > 0:09:40Especially because you don't have to do anything.
0:09:40 > 0:09:43That's some clarified butter or ghee I've got.
0:09:43 > 0:09:49You notice I'm just sort of using cardamom, cloves, a little bit of mace, some cinnamon, bay leaf.
0:09:49 > 0:09:52- Smells fantastic already.- Yeah. And also a little bit of cumin.
0:09:52 > 0:09:54And some salt.
0:09:54 > 0:09:56Fair bit of salt, yeah.
0:09:56 > 0:09:57- Right.- And the onions.
0:09:57 > 0:10:01Oh, the smell is amazing. Straight into the rice.
0:10:01 > 0:10:03Straight into the rice.
0:10:03 > 0:10:06Oh, wow! This must be incredible flavour.
0:10:06 > 0:10:09- There we've got... - And some whole mint.
0:10:09 > 0:10:12- Yeah just some fresh mint. - Oh.- Into the whole thing.
0:10:12 > 0:10:17So that's done then. That'll go to the microwave for about 15 minutes.
0:10:17 > 0:10:23This is so simple. So while the fish is cooking for 20 minutes, it takes 5 minutes to prepare the rice...
0:10:23 > 0:10:24That's in there for 15 minutes.
0:10:24 > 0:10:27It's got to be simple, so we can spend time with the kids.
0:10:37 > 0:10:40Oh, it looks great!
0:10:43 > 0:10:44Oh, it's lovely out here.
0:10:46 > 0:10:48Oh, that looks gorgeous.
0:10:57 > 0:11:00Mmm! Great food, isn't it? Yummy.
0:11:00 > 0:11:04So, Archana, what kind of food do you find yourself cooking for the children?
0:11:04 > 0:11:06Mixture of different cuisines actually.
0:11:06 > 0:11:12We do cook Indian food as well, so really simple curry with some lentil soup and rice.
0:11:12 > 0:11:16That's a favourite with kids. And they are also very much into pasta.
0:11:16 > 0:11:20Sometimes, I get lazy and pizza as well, ready-made.
0:11:20 > 0:11:26So, I work full time so I don't have a lot of time so whatever is easy and very quick-fix things.
0:11:26 > 0:11:29- So, Eshaan, would you like to be a chef?- Yes.
0:11:29 > 0:11:31- Definitely, a chef?- Yes.
0:11:31 > 0:11:36Oh, my goodness! This is so delicious, really, really delicious.
0:11:36 > 0:11:40- Thanks for coming along.- And thank you so much for inviting me in.
0:11:47 > 0:11:52Coming up, we get exclusive inside access to the homes of some of Britain's top chefs.
0:11:54 > 0:11:58- Oh, the smells are great! - Mm, and that smells like Asia, right?
0:11:58 > 0:12:01This is just great comfort food, isn't it.
0:12:01 > 0:12:03Comfort food is the word.
0:12:03 > 0:12:05The pear with the chicken is just amazing.
0:12:05 > 0:12:07And the okra, well, I've been converted.
0:12:09 > 0:12:12Adam Byatt has been cooking his way to the top since school.
0:12:12 > 0:12:18Trained by some of London's finest chefs, Adam is already on to his third gastronomic venture,
0:12:18 > 0:12:19and he's only 34.
0:12:19 > 0:12:21One dory, one salmon, one beef pie to finish.
0:12:21 > 0:12:27Trinity in Clapham, South London, serves its discerning locals with seasonal, modern European cuisine,
0:12:27 > 0:12:30and last year won the AA's London Restaurant Of The Year.
0:12:30 > 0:12:36- But as Dad to two young children, can Adam be as adventurous with his menu at home?- This is Jack.
0:12:36 > 0:12:39- Hello!- How are you?- I'm very well, thank you very much.
0:12:39 > 0:12:41- Hi, Rosie.- Come in.- Thank you.
0:12:43 > 0:12:45Hey, I have to run to keep up with you.
0:12:45 > 0:12:47So, these are your vegetables growing, Jack?
0:12:47 > 0:12:50So this is Jack's vegetable plot.
0:12:50 > 0:12:51- These are peas.- Yeah.
0:12:51 > 0:12:55All different lettuces. Tomato.
0:12:55 > 0:12:57- Yeah.- And that's potatoes.
0:12:57 > 0:12:59Beetroot. Chard.
0:12:59 > 0:13:03- Chard, great.- And...
0:13:03 > 0:13:06- Borlotti beans. - Borlotti beans. Oh, wow!
0:13:06 > 0:13:13What we're going to cook today is a really simple dish of steamed fish with a sort of Asian dressing,
0:13:13 > 0:13:17some lovely vegetables underneath to sort of steam at the same time.
0:13:17 > 0:13:21It's one-pot cooking, just stick it all the steamer. Steam it for 8 minutes.
0:13:21 > 0:13:25Stick it in the middle of the table, few shellfish, razor clams and we all tuck in.
0:13:25 > 0:13:28It's just about bringing home whatever's left at the restaurant,
0:13:28 > 0:13:34cooking it up, quick and simple as possible, getting little tiny portions for the kids to tuck into.
0:13:34 > 0:13:39They feel more confident that way and feeling that we're getting a bit of ownership of the dish
0:13:39 > 0:13:42and tasting what they like and keeping it quite simple.
0:13:42 > 0:13:47Razor clams we've got to cook quick before they slide out of the shell.
0:13:47 > 0:13:51Pepper, I like. Ginger.
0:13:51 > 0:13:56If you smell it, I think it smells like it tastes. That is samphire.
0:13:56 > 0:13:58You see that little bit there?
0:13:58 > 0:14:01- Yeah.- That is actually where it's really salty.
0:14:01 > 0:14:05This is the biggest thing in the bowl, which is lovely fennel.
0:14:05 > 0:14:08You normally see like here,
0:14:08 > 0:14:10which are actually edible.
0:14:10 > 0:14:15I think I'd better watch out. I think Jack's going to have his own cookery programme in a few months!
0:14:15 > 0:14:19- Jack, do you want to pop the peas for me?- OK.- Yeah, you do the peas.
0:14:19 > 0:14:22- Great.- Rachel'll do that. - I'll do the samphire.
0:14:22 > 0:14:25- You do the samphire.- Do you do a lot of cooking at home?
0:14:25 > 0:14:27- I do very little cooking at home. - Right.
0:14:27 > 0:14:31I really have to ask how to turn the oven on.
0:14:31 > 0:14:35But if I do it's because there's stuff left over or I've got a few days off in a row
0:14:35 > 0:14:37and I want to cook a nice barbecue.
0:14:37 > 0:14:39- That's great.- Rachel, look.
0:14:39 > 0:14:42Oh, it's so beautiful, isn't it?
0:14:42 > 0:14:43Perfect peas in the pod.
0:14:43 > 0:14:47OK, Jack, so what I want to do is marinade all this fish together,
0:14:47 > 0:14:51just to get a little bit of soy and sesame and sweetness into it. Do you want to help me Jack?
0:14:51 > 0:14:53Can you pour some soy sauce into the bowl?
0:14:53 > 0:14:56A bit of sesame oil, this is quite strong.
0:14:56 > 0:15:00Little bit of fish sauce. Have a smell look...Pooh!
0:15:00 > 0:15:04Pfworr! That's a bit strong, that, fella, isn't it, eh?
0:15:04 > 0:15:07- Going to squeeze a little bit of honey in there?- Yeah!- Good boy.
0:15:07 > 0:15:09- Little bit of plum sauce in there.- Look, look.
0:15:09 > 0:15:11- Give that a little whisk.- OK.
0:15:11 > 0:15:15- Adam, were you this interested in food when you were younger? - No, I really wasn't.
0:15:15 > 0:15:20Food was important at home. Mum was a great cook and she cooked a lot of stuff, baking and bread.
0:15:20 > 0:15:22So, yeah, I loved it and I...
0:15:22 > 0:15:27- Yeah.- I've always wanted to be with food and enjoyed it but not to that degree, no.
0:15:27 > 0:15:30- Not to this degree!- Do you want to put the fish in, Jack?
0:15:30 > 0:15:33- Oh, that smells...amazing. - Mm. I need to put...
0:15:33 > 0:15:36- Would you like some...- I'm going to put a bit of ginger in.
0:15:36 > 0:15:39Finely grated? So what happens next, Adam?
0:15:39 > 0:15:42Really simple. Getting it all in the steamer.
0:15:42 > 0:15:43Now look at the colours.
0:15:43 > 0:15:49- Yeah, and all we're going to do now is just put our lovely pieces of fish on top.- Oh, I see.
0:15:49 > 0:15:51Yeah, yeah, yeah, put them in mate.
0:15:51 > 0:15:52- That's it.- Like that?
0:15:52 > 0:15:56Put them all in. We'll save all that marinade and we'll use that as a dipping sauce after.
0:15:56 > 0:16:00- Lovely.- I reckon that's probably enough, guys.
0:16:00 > 0:16:02We need to get a few razor clams in there.
0:16:02 > 0:16:05- Yes!- Can you hand me another one? So put that on top.
0:16:05 > 0:16:10- Bit of fennel underneath. - And how long will all this take to cook?- 8 minutes.
0:16:10 > 0:16:13- Fennel on the bottom. - It takes a bit longer.
0:16:13 > 0:16:16- The colours are just incredible. - We get everything dropping onto it
0:16:16 > 0:16:20- and that's it. We'll save that bowl of juice for dipping after and away we go.- OK!
0:16:20 > 0:16:22Lid on and we'll go steam it.
0:16:24 > 0:16:27All cooked. There we go. Look!
0:16:27 > 0:16:30There's one over there. One down there.
0:16:30 > 0:16:33But this looks gorgeous. Mmm!
0:16:33 > 0:16:35Try one.
0:16:35 > 0:16:39So, Victoria, your children seem pretty adventurous with food.
0:16:39 > 0:16:41- Yes.- Jack, definitely!
0:16:41 > 0:16:46Yeah, Jack particularly, he eats oysters, snails, he's very happy to eat anything.
0:16:46 > 0:16:50Rosie, Rosie's quite good, she's eating almost anything at the moment.
0:16:50 > 0:16:53What her brother eats, so hopefully, she'll be the same.
0:16:53 > 0:16:58Yeah, it's fantastic they'll eat so much. This is delicious. Jack, are you enjoying this?
0:16:58 > 0:17:02- Really nice.- Mm-mm. Which bits are your favourite?
0:17:02 > 0:17:03I haven't got a favourite.
0:17:03 > 0:17:06- You don't have a favourite, you like it all?- All of it.
0:17:06 > 0:17:09- Yeah.- Thank you so much. This has been really, really lovely.
0:17:09 > 0:17:14- It's a pleasure. I've enjoyed it. - And Jack, it's been good experience. Thank you.
0:17:21 > 0:17:25Gennaro Contaldo is full of passion for his native Italian cuisine.
0:17:25 > 0:17:29He started working in local restaurants when he was just eight years old
0:17:29 > 0:17:33and has since taught Jamie Oliver almost everything he knows about Italian cooking.
0:17:33 > 0:17:39But what does Gennaro cook at home for his partner Liz and their twin daughters, Chloe and Olivia?
0:17:39 > 0:17:44I dropped by to see the maestro at work in the Italian kitchen he has built in his London garden.
0:17:44 > 0:17:47- Gennaro, this is amazing! - I know, and I'm sure you liked it.
0:17:47 > 0:17:49It's like a film set.
0:17:49 > 0:17:55Well, it's not film set, this is my kitchen when I do work, where my children enjoy to stay. And my God...
0:17:55 > 0:17:57- Incredible!- What do you think?
0:17:57 > 0:18:00- Come on.- It's amazing. It is amazing.
0:18:00 > 0:18:04- Right, we're going to make some pizza now.- Fantastic!
0:18:04 > 0:18:07- Fantastic flour, double zero flour which is good.- Double zero flour.
0:18:07 > 0:18:10You need double zero flour.
0:18:10 > 0:18:12Double zero got the strongness, you know...
0:18:12 > 0:18:15The lift, so we get some salt.
0:18:15 > 0:18:18Each kilogram of flour, 20 grams of salt.
0:18:18 > 0:18:21Then you mix a little bit. Now you...
0:18:21 > 0:18:24- The smell of a fire is so good, isn't it.- Bless you, bless you!- Ah!
0:18:24 > 0:18:28Some water inside. And then we going to get our hands all dirty now...
0:18:28 > 0:18:30Go on, get your hands inside.
0:18:30 > 0:18:32So do you make pizza a lot at home?
0:18:32 > 0:18:35- The girls love a pizza.- Oh! Lovely.
0:18:35 > 0:18:40With this fire wood oven, how can I not make pizza, but also I make quite a few roasts as well.
0:18:40 > 0:18:44- Do you roast meat in it and fish? - Oh, yes!- Oh!- Fish, meat, everything.
0:18:44 > 0:18:46- Bread?- The bread there.
0:18:46 > 0:18:48- I made them yesterday.- Oh, wow!
0:18:48 > 0:18:51- OK, now can you give me some of the yeast inside?- Yes.
0:18:51 > 0:18:54We've got to put some of the yeast inside. Let's mix it.
0:18:54 > 0:18:56What kind of food did you grow up with?
0:18:56 > 0:19:00Because I was born by the sea, fish or meat, all kinds of meat, chicken,
0:19:00 > 0:19:03rabbit, you know, hunting time and there was game.
0:19:03 > 0:19:05Almost everything.
0:19:05 > 0:19:09Vegetable, vegetable most of everywhere. Fantastic, it was.
0:19:09 > 0:19:11OK, Rachel, you have to do this.
0:19:11 > 0:19:13Cut it a bit. OK.
0:19:13 > 0:19:15Little one not too big.
0:19:15 > 0:19:18And you fold it in, you do this, OK?
0:19:20 > 0:19:23You make into a little ball, OK?
0:19:23 > 0:19:25That's good. There's another one.
0:19:25 > 0:19:29Now, we going to leave resting for couple hours.
0:19:29 > 0:19:33- If you could take this one out.- OK. - Take this one.
0:19:33 > 0:19:36- Those one is about...- Oh, lovely.
0:19:36 > 0:19:38..Two hours. It's grown up lovely.
0:19:38 > 0:19:42- Mmm, lovely.- And they are ready to make a nice pizza. A Margherita.
0:19:42 > 0:19:45Let me show you. Top here, press it.
0:19:45 > 0:19:49- Ah-ha.- Turn the other side, you press it and you do this.
0:19:49 > 0:19:52Ooh, it looks lovely and relaxed doesn't it.
0:19:52 > 0:19:58It is, it's relax. Do this, just a little notch on the side.
0:19:58 > 0:20:00It's done, look, it's all here.
0:20:00 > 0:20:03Now I put some little olive oil on it.
0:20:03 > 0:20:07- Then nice bit of tomato. - Mmm, gorgeous.
0:20:07 > 0:20:09- Little salt, nice mozzarella.- Mmm!
0:20:09 > 0:20:14- Why don't you try? This has come from Italy, this mozzarella.- Mmm.
0:20:14 > 0:20:16Parmesans.
0:20:16 > 0:20:21Also because it's white and red, add the green of the basil.
0:20:21 > 0:20:23- The Italian flag. - It's the Italian flag.
0:20:23 > 0:20:28Can imagine it ever tomato without basil is impossible.
0:20:28 > 0:20:31- It's a match made in heaven, isn't it, in heaven.- Can you smell it?
0:20:31 > 0:20:35Yes, I can and I am so excited about this, Gennaro, I can't tell you.
0:20:35 > 0:20:41I just put them on top, look how easy. And then I go inside the oven.
0:20:41 > 0:20:46In wood fire oven because it's quite hot, they take about 3 minutes.
0:20:46 > 0:20:48- Look, it's already started cook.- Mm.
0:20:48 > 0:20:52You pick 'em up and you just moving. Lift them up just a little bit.
0:20:52 > 0:20:57- OK.- Ohhhh my goodness me! - Look. At. That!
0:20:57 > 0:21:00- Shall we try?- Yeah, I'd love to.
0:21:00 > 0:21:01My God, she's good.
0:21:05 > 0:21:07You got it!
0:21:07 > 0:21:09Fantastic, it's there.
0:21:09 > 0:21:13- Working up an appetite.- Yes! Rachel, oh, my goodness me.
0:21:13 > 0:21:17- Oh, little bit puffy. - No, it's actually it's nice one.
0:21:17 > 0:21:21Lets do a pizza, my girls like it. It's a salad pizza. Wild rocket.
0:21:21 > 0:21:25- This is called Castelfranco.- OK.
0:21:25 > 0:21:27Lemons from Amalfi.
0:21:27 > 0:21:31Oh, my gosh! Smell this lemon.
0:21:31 > 0:21:34- Oh, that's amazing. - Squeeze him inside.
0:21:34 > 0:21:36Ah, it goes on before it goes in the oven.
0:21:36 > 0:21:39- Yeah!- Oh, how amazing.
0:21:39 > 0:21:41Here, I make another one.
0:21:41 > 0:21:44- Oh, yum!- Just in case. - Just in case we don't have enough.
0:21:44 > 0:21:46Pizza Margherita! Who's for pizza Margherita?
0:21:46 > 0:21:48- Me!- Oh, my God. Pizza Margherita!- Me!
0:21:48 > 0:21:50- Now, pizza with a salad.- Yes!
0:21:50 > 0:21:52Say yes! All the Amalfi lemons on it.
0:21:52 > 0:21:54Do you know what?
0:21:54 > 0:21:56I going to give you big pieces.
0:21:56 > 0:21:58- Oh! Oh, oh, oh!- It's a nice one.
0:22:01 > 0:22:04Mmm!
0:22:04 > 0:22:07Oh, the pizza with the leaves and all the lemon juice, mmm! Oh, wow!
0:22:07 > 0:22:12- So Liz, if Gennaro's the pizza chef in this house, what do you cook? - I make pizza too.
0:22:12 > 0:22:14Do you make pizzas too? Gennaro lets you?
0:22:14 > 0:22:17- He does, but not in that oven.- Oh!
0:22:17 > 0:22:18I make pizzas in the normal oven.
0:22:20 > 0:22:24- Did you enjoy then?- This has been absolutely fantastic.
0:22:24 > 0:22:26- Cheers, Chloe.- Cheers! Salute!
0:22:26 > 0:22:28- Buon appetito!- Salute!
0:22:46 > 0:22:50Subtitles by Red Bee Media Ltd