0:00:20 > 0:00:22You can't beat home-cooked food.
0:00:22 > 0:00:27In this series, I'm going to make every meal you cook at home a real treat.
0:00:28 > 0:00:31Today on Home Cooking, I'll show you how to make
0:00:31 > 0:00:35a deliciously rich risotto with red wine, chorizo and peas.
0:00:37 > 0:00:39I get to sample what a Michelin-starred chef
0:00:39 > 0:00:43cooks at home with his family when I visit Galton Blackiston,
0:00:43 > 0:00:47and I teach my cookery-school family how to make a chocolate layered semi-frodo.
0:00:48 > 0:00:52This light frozen dessert makes a family pudding to die for.
0:00:56 > 0:00:58Risotto is a great thing to be able to make.
0:00:58 > 0:01:01It's so wonderfully versatile, you could add into it whatever
0:01:01 > 0:01:03ingredients are in season, what you have in your fridge.
0:01:03 > 0:01:07It is something that takes a bit of time to make - about half an hour -
0:01:07 > 0:01:12but you can be standing chatting to your guests while you're making it. It's not hard work.
0:01:12 > 0:01:16In this risotto, I'm going to use red wine, chorizo, peas and parsley.
0:01:16 > 0:01:19You get fantastic flavour from the chorizo.
0:01:22 > 0:01:27First, I'm adding olive oil into a pan that's just on a low heat,
0:01:27 > 0:01:29one or two tablespoons, and then some butter.
0:01:29 > 0:01:32Make sure you add the butter in after the oil to stop it
0:01:32 > 0:01:34from burning if the pan's hot like this one.
0:01:34 > 0:01:38Add in chopped onion...
0:01:38 > 0:01:40and then some salt and pepper.
0:01:47 > 0:01:50Give it a little stir, turn the heat down to low,
0:01:50 > 0:01:53cover the saucepan with a lid and cook until the onions
0:01:53 > 0:01:56are really nice and soft, completely soft.
0:01:56 > 0:01:59This will take about 8-10 minutes.
0:02:00 > 0:02:05Now the onions are completely soft at this stage, and they even have
0:02:05 > 0:02:10a bit of golden colour on them and that's absolutely perfect, so I can put the rice in.
0:02:10 > 0:02:13This is rice that you use for risotto, either an Arborio rice -
0:02:13 > 0:02:16this is actually Arborio - or carnaroli rice.
0:02:16 > 0:02:19It's slightly fat short-grain rice
0:02:19 > 0:02:23and it's really fantastic because it absorbs a lot of the stock.
0:02:23 > 0:02:27Pop the rice into the cooked onions and stir it around,
0:02:27 > 0:02:31and the trick for a good risotto is to stir the risotto rice
0:02:31 > 0:02:34around in the onions on the heat, before anything else goes in,
0:02:34 > 0:02:39for about one or two minutes until the grains get ever-so even toasted.
0:02:39 > 0:02:44While the rice is cooking, I'm going to put the chicken stock into a separate saucepan because I want
0:02:44 > 0:02:48to heat it up and add hot chicken stock into the risotto gradually,
0:02:48 > 0:02:50over about, say, 25 minutes.
0:02:52 > 0:02:54Bring the chicken stock up to a light simmer.
0:02:54 > 0:02:58The rice has just been cooking for one or two minutes in the pan here,
0:02:58 > 0:03:02so I'm going to add in some wine. I'm putting a glass of red wine in.
0:03:02 > 0:03:06Quite often white wine goes in, but the red wine's going to give it
0:03:06 > 0:03:10a fantastic colour. It works very well with the chorizo and the peas that are going in as well.
0:03:12 > 0:03:16The alcohol is going to burn off the wine while it's cooking,
0:03:16 > 0:03:19which is great because it means it's suitable for all the family.
0:03:19 > 0:03:23The wine has now completely evaporated from the rice.
0:03:23 > 0:03:26At this point, the chicken stock has just come up to a light simmer.
0:03:26 > 0:03:29I want to keep it at that temperature all the time while
0:03:29 > 0:03:34I'm making the risotto, and I'm going to add, ladleful by ladleful,
0:03:34 > 0:03:36stock into the risotto.
0:03:39 > 0:03:43Stir it around and allow the chicken stock to almost evaporate,
0:03:43 > 0:03:46and it's also going to be absorbed by the rice,
0:03:46 > 0:03:50and you just stir the rice, almost cutting through the risotto.
0:03:51 > 0:03:54And now I'm at the right stage to add the next ladleful of stock.
0:03:54 > 0:03:58Can you see how it has been soaked into the rice?
0:03:58 > 0:04:01It's creamy, but there isn't any stock bubbling around
0:04:01 > 0:04:05in the centre of the pan there, and that's exactly what I'm looking for.
0:04:05 > 0:04:07So ready to add the next ladleful.
0:04:07 > 0:04:11The risotto is on a low to medium heat, so this is going to take...
0:04:11 > 0:04:15This whole stage will take about 25 minutes, rather than adding it all in one go.
0:04:15 > 0:04:17It can go a little bit gluey.
0:04:17 > 0:04:21While that is simmering, I can prepare the chorizo.
0:04:21 > 0:04:26Chorizo is a fantastic pork sausage that's got a lot of paprika in it, so it's got a good bit of a kick.
0:04:26 > 0:04:28I absolutely adore chorizo.
0:04:28 > 0:04:33I love chorizo in everything, but it really gives an incredible flavour to this red wine risotto.
0:04:33 > 0:04:36So into a pan - I don't need to add any other oil -
0:04:36 > 0:04:38just pop the chorizo.
0:04:41 > 0:04:44Fry it like this and it's going to get a little bit crisp.
0:04:44 > 0:04:50It's also going to release all the fantastic paprika-coloured oils which I'm going to save
0:04:50 > 0:04:53for drizzling over the risotto when serving.
0:04:53 > 0:04:58So allow the chorizo to fry on the heat, medium to high heat, for a few minutes.
0:04:58 > 0:05:02Meanwhile, stir the risotto. If it needs more stock, add it in.
0:05:03 > 0:05:07At this point now, all of the stock has been added into the rice.
0:05:07 > 0:05:11I'm going to taste the rice and see. I hope it's at the right stage.
0:05:12 > 0:05:14Mmm, perfect.
0:05:14 > 0:05:18It's got a tiny bit of a bite, which is exactly how I want it to be.
0:05:18 > 0:05:21It's got quite a loose, creamy consistency.
0:05:21 > 0:05:23It's not too stiff or thick.
0:05:23 > 0:05:28So, with a slotted spoon, I'm going to add the chorizo into the risotto,
0:05:28 > 0:05:31and I want to save the oils that have come out of the chorizo.
0:05:31 > 0:05:35They've got incredible colour from all the paprika. There...
0:05:35 > 0:05:38And I've also got some peas here, peas that you've just boiled
0:05:38 > 0:05:41for about a half to one minute until they're cooked.
0:05:41 > 0:05:44And...some Parmesan cheese to grate.
0:05:46 > 0:05:50You can use fresh or frozen peas perfectly for this risotto.
0:05:50 > 0:05:53Stir it around gently and taste it for seasoning.
0:05:54 > 0:05:58It does need another pinch of salt and some more pepper.
0:06:01 > 0:06:04OK. Take it off the heat and now I'm going to add in just a little bit
0:06:04 > 0:06:07of roughly chopped parsley, and that's it, it's ready.
0:06:08 > 0:06:13Spoon the risotto into warm serving plates or bowls.
0:06:13 > 0:06:16I like to add the chorizo oil,
0:06:16 > 0:06:19a good drizzle of it, for colour and for flavour.
0:06:20 > 0:06:22A bit more grated Parmesan cheese.
0:06:22 > 0:06:26So there is my red wine risotto with chorizo, peas and parsley,
0:06:26 > 0:06:28ready to serve.
0:06:40 > 0:06:44Today's cookery-school students are the food-mad Dudley family from Exeter.
0:06:44 > 0:06:49Mum Gabriella, dad Shaun, son Alexander and daughter Isabella
0:06:49 > 0:06:55love to cook and eat together as a family, so I'll be showing them how to make the perfect family pudding.
0:06:55 > 0:07:00We're going to be making a semi-frodo, and semi-frodo literally means semi-frozen,
0:07:00 > 0:07:02and this a chocolate-layered semi-frodo.
0:07:02 > 0:07:06It's essentially like a vanilla ice cream, but a very light one
0:07:06 > 0:07:08because it's got egg white in it as well.
0:07:08 > 0:07:12We'll put it into a tin with a layer of chocolate, a layer of the ice cream, a layer of chocolate,
0:07:12 > 0:07:15ice cream and a layer of chocolate again.
0:07:15 > 0:07:18I think my mum's meals could improve, you know!
0:07:18 > 0:07:21Sometimes your food, you just repeat the same things, a little bit.
0:07:21 > 0:07:24- And slap it on the plate! - Oh, slap it on the plate!
0:07:24 > 0:07:28- And microwave it three hours later. - That's a terrible thing to say... - Oh, come on!
0:07:28 > 0:07:30I... Oh!
0:07:30 > 0:07:34All we need for this recipe are eggs, sugar, cream, chocolate,
0:07:34 > 0:07:39but we can also use other ingredients. Would anyone like to use some nuts or candied peel?
0:07:39 > 0:07:42- I love nuts so I'd love to put nuts in.- What would you like?
0:07:42 > 0:07:45- Pecan nuts.- Pecan nuts. OK, we're going to toast those.
0:07:45 > 0:07:47Would you like some orange rind too?
0:07:47 > 0:07:50Yes, I'd like some orange zest. That'd be great.
0:07:50 > 0:07:53Great. OK, so pecan and orange and chocolate.
0:07:53 > 0:07:56- Oh, that will be a nice combination. - What's the candied things?
0:07:56 > 0:08:00The candied peel - it's literally peel of oranges and lemons that's
0:08:00 > 0:08:05- been cooked in a sugar syrup until it's really sweet and candied.- Yeah?
0:08:05 > 0:08:09- Yeah.- That with chocolate is really good, actually.- OK.
0:08:09 > 0:08:15But first of all, we need to line our loaf tins with a double layer of cling film, actually, and pop it in.
0:08:15 > 0:08:17OK, that's the tin prepared.
0:08:18 > 0:08:21The next thing I need to do is to separate three eggs.
0:08:23 > 0:08:27Into the three egg yolk pop the sugar -
0:08:27 > 0:08:28150g or five ounces of sugar.
0:08:28 > 0:08:31So we've got the egg yolks and sugar in one bowl,
0:08:31 > 0:08:34the egg whites in another, and then into the third bowl pour...
0:08:34 > 0:08:38We've got 500mls, or just under a pint, of cream.
0:08:38 > 0:08:40Now, a bit of the egg yolk got into the white.
0:08:40 > 0:08:44It doesn't matter if it's the other way round, if there's some white in the yolk.
0:08:44 > 0:08:49But a bit of egg yolk can prevent the egg white from whisking up nicely, so spoon those
0:08:49 > 0:08:55little bits of egg yolk out and then we can drop them in there. That's great, your egg whites are lovely.
0:08:55 > 0:08:59OK, so let's whisk up, first of all the egg yolks and the sugar.
0:09:00 > 0:09:04This just takes about four or five minutes,
0:09:04 > 0:09:07just until it gets pale in colour and a little bit light.
0:09:07 > 0:09:12- Pop the pecans into the pan. - Shall I leave these whole?
0:09:12 > 0:09:14Yeah, and then I would chop them afterwards.
0:09:14 > 0:09:18Isabella...start to chop the candied peel.
0:09:19 > 0:09:22Oh, Shaun, very nice. Perfect.
0:09:22 > 0:09:25That's very cheffy, and they're perfectly toasted!
0:09:25 > 0:09:30Would you like to, Alexander, have a go at chopping the chocolate?
0:09:30 > 0:09:33Great. OK, Isabella, you get to whisk the cream. Fantastic.
0:09:34 > 0:09:37I'd like to be far more experimental.
0:09:37 > 0:09:42As a mother cooking week in and week out, one does...
0:09:42 > 0:09:46at times tend to do the same sort of recipes so, if I had more time,
0:09:46 > 0:09:49I'd like to be more adventurous there.
0:09:49 > 0:09:53Grate your orange rind into the egg yolk and the sugar. It would be a good idea to mix the orange rind
0:09:53 > 0:09:57through the whole ice cream rather than layering it up, cos it might just go in clumps.
0:09:57 > 0:10:01- It's get flavour in it, then?- Yeah. And you've got your candied peel.
0:10:01 > 0:10:06You could always mix it into the egg yolks and the sugar.
0:10:06 > 0:10:10I'm going to fold my whipped cream into the egg yolk and sugar,
0:10:10 > 0:10:15- and you want to actually fold it in. - If you whisk it, what happens?
0:10:15 > 0:10:19You'll break down the volume of the cream and it'll just be too runny.
0:10:19 > 0:10:21You want this to be light and a little bit airy.
0:10:21 > 0:10:24- OK. - Now we need to whisk our egg whites.
0:10:24 > 0:10:29Hold the bowl at an angle like this, OK? Whisk using the whole bowl.
0:10:29 > 0:10:31Not just a bit like that, but actually...
0:10:33 > 0:10:35..however's comfortable.
0:10:35 > 0:10:40If you use your arm and your elbow, you'll get exhausted very quickly.
0:10:40 > 0:10:44You need to rest your wrist like that. Kind of go like that.
0:10:44 > 0:10:46- Yeah.- All right.
0:10:46 > 0:10:51So when the egg white has come to about this stage, then you can stop.
0:10:53 > 0:10:57Take the first little bit of egg white and just stir it in,
0:10:57 > 0:10:59and then the rest of it, fold in very lightly.
0:10:59 > 0:11:04Just folding the egg whites in, and now, once we've folded them in,
0:11:04 > 0:11:08we're all ready to assemble our little semi-frodo.
0:11:08 > 0:11:11You can assemble it in a glass or in the loaf tin.
0:11:11 > 0:11:15Put about a third of the chocolate into the base of the loaf tin.
0:11:15 > 0:11:18Cover the base - that's going to be the top when you turn it out.
0:11:18 > 0:11:23- OK.- And then half of the semi-frodo mixture into loaf tin...
0:11:23 > 0:11:25over the chocolate,
0:11:25 > 0:11:28and then a second third of chocolate is going in.
0:11:28 > 0:11:32This'd be great for a dinner party cos you can make it so far in advance...
0:11:32 > 0:11:36Absolutely...fantastic for a dinner party.
0:11:36 > 0:11:41Now, they call this an ice cream so why aren't we using a churn to make the ice cream first?
0:11:41 > 0:11:46Because it's just this fantastic consistency that you don't have to. If you did churn this,
0:11:46 > 0:11:48it'd ruin it, it'd break down the volume.
0:11:48 > 0:11:50This is going to be light cos you've got the egg white in.
0:11:50 > 0:11:52We need to cover these with cling film,
0:11:52 > 0:11:56put them in the freezer, serve them when they're frozen. That's it.
0:11:56 > 0:11:59- How long does it take for them to freeze?- At least six hours.
0:11:59 > 0:12:02- OK.- If you can allow overnight, that would be good.
0:12:02 > 0:12:05Fantastic. That was quite easy, wasn't it?
0:12:05 > 0:12:07Easier than I thought it was going to be.
0:12:07 > 0:12:10Later on, we'll see how the Dudleys' semi-frodos turned out,
0:12:10 > 0:12:13and make a delicious chocolate sauce.
0:12:20 > 0:12:24Coming up, I meet Michelin-starred chef Galton Blackiston
0:12:24 > 0:12:27when he invites me to share his family lunch of toad in the hole
0:12:27 > 0:12:29made with local Norfolk produce.
0:12:29 > 0:12:32And the Dudley family make an indulgent chocolate sauce
0:12:32 > 0:12:37to go with their perfect family pudding in the cookery school.
0:12:37 > 0:12:43Morstonhall in Norfolk has been owned and run by chef Galton Blackiston since 1991,
0:12:43 > 0:12:48when he and his wife Tracy bought and restored the property. It was awarded a Michelin star in 1998
0:12:48 > 0:12:50and put Norfolk firmly on the foodie map.
0:12:50 > 0:12:53Galton is passionate about Norfolk produce
0:12:53 > 0:12:55and using local suppliers,
0:12:55 > 0:12:58but is the food he serves at home as fancy as in the restaurant?
0:12:58 > 0:13:00I popped around to his house to investigate.
0:13:00 > 0:13:03- How are you? - I'm very well, thank you.
0:13:03 > 0:13:05- Come into my office.- Thank you! - SHE LAUGHS
0:13:05 > 0:13:08Come and meet Tracy, my wife.
0:13:08 > 0:13:09- Tracy, hi.- Lovely to see you.
0:13:09 > 0:13:13- Lovely to see you too. - And Harry.- Hi, Harry.- Hello.
0:13:13 > 0:13:17Now, there is another one, Sam, but he's playing cricket at the moment.
0:13:17 > 0:13:21- What are you going to be cooking for me?- I'm going to do a really good toad in the hole.
0:13:21 > 0:13:25It's something that I remember as a kid, and it's all about the batter
0:13:25 > 0:13:29so you need really good eggs, and of course good-quality sausages.
0:13:29 > 0:13:34I just happen to have the best eggs because we have our own chickens,
0:13:34 > 0:13:38so if you follow me, we'll go out there and go and get some eggs.
0:13:38 > 0:13:41Now then, I hope they've laid some eggs.
0:13:41 > 0:13:43Oh, fantastic, yeah!
0:13:43 > 0:13:46- How many?- I've got three. - You've got three...
0:13:46 > 0:13:48Ah, you've got a good mixture there.
0:13:49 > 0:13:51For a really, really good toad in the hole,
0:13:51 > 0:13:57we need to make a batter, so I need about 250g, 8oz, of plain flour.
0:13:57 > 0:14:00Do you make toad in the hole quite often at home?
0:14:00 > 0:14:03It's one of my favourites so I suppose the rest of the family
0:14:03 > 0:14:06are burdened with toad in the hole probably once a week!
0:14:06 > 0:14:09- Oh, really? As often as that? - Yeah, I really like it.
0:14:09 > 0:14:14- What we have here is a million miles away from what we have down the road at Morstonhall.- Really?
0:14:14 > 0:14:17- The food's completely different? - I want simple stuff here.
0:14:17 > 0:14:24- So you've got flour, salt, pepper, nutmeg, sugar, and can you crack in your three eggs there, Rachel?- Yeah.
0:14:24 > 0:14:27Some milk, actually, Rachel, in that fridge,
0:14:27 > 0:14:28- OK.- The colour of this is great.
0:14:30 > 0:14:32Then I'm going to put that in the fridge.
0:14:32 > 0:14:36Now, these are really good sausages.
0:14:36 > 0:14:39This is a pork and apple one, so that will appeal to the youngest,
0:14:39 > 0:14:44Sam, and you, and these are just the normal pork sausages.
0:14:44 > 0:14:47- Can you scrape these potatoes? - I think I can.
0:14:47 > 0:14:49They're really good local potatoes.
0:14:49 > 0:14:52- These are gorgeous. - They just need scraping.- OK.
0:14:52 > 0:14:53I'll get you a knife.
0:14:53 > 0:14:58And, Harry, what will you be like with peeling some carrots?
0:14:58 > 0:15:01If I give you a peeler, there...
0:15:03 > 0:15:07- ..and these.- Harry, do you think you'd like to be a chef?
0:15:07 > 0:15:11- I would like to, if I don't get a job in sport.- OK.
0:15:11 > 0:15:13- I enjoy it.- Yeah.
0:15:13 > 0:15:17So I'm just putting some dripping into this baking tray.
0:15:17 > 0:15:21- Do you always use dripping? - Yeah, dripping or a bit of duck fat or something that.
0:15:21 > 0:15:26The only reason I do that is because we've always got it because of work.
0:15:26 > 0:15:31What I do with this is just pop it into the top of the oven, a hot oven - get it really, really hot.
0:15:31 > 0:15:35And by the time you guys have done your vegetables, that will be
0:15:35 > 0:15:40plenty hot enough for us to put the sausages in and then add the batter.
0:15:40 > 0:15:43- Oh, it's going to be lovely! - Harry, look at your beautiful...
0:15:43 > 0:15:45Look at the perfect pile of carrots!
0:15:45 > 0:15:49Galton, I think this is a Michelin-starred chef in the making.
0:15:49 > 0:15:52And all just the perfect amount of green left on top!
0:15:52 > 0:15:54This is about the only time he ever listens to me.
0:15:54 > 0:15:57Harry, do you like vegetables? Are you a good eater?
0:15:57 > 0:16:00Um, yeah. It depends what vegetables they are.
0:16:00 > 0:16:04Bit fussy on the old tomatoes and mushrooms and things like that.
0:16:04 > 0:16:09And, Galton, do you think your boys are move adventurous with food because you're a chef?
0:16:09 > 0:16:12I would say yes, they probably are.
0:16:12 > 0:16:15The nature of the beast is that I quite often bring stuff back
0:16:15 > 0:16:18from work and so they get to try all sorts of different things.
0:16:18 > 0:16:22Sam in particular is a really good vegetable eater.
0:16:22 > 0:16:24He really loves vegetables.
0:16:30 > 0:16:33What's your secret for the prefect toad in the hole?
0:16:33 > 0:16:37I don't know if there is a secret, but the way I like to do it
0:16:37 > 0:16:43is just to make sure my fat is hot so that, when the sausages go in, they sizzle straight away,
0:16:43 > 0:16:46and then also I think it is important that you do get
0:16:46 > 0:16:49your batter into the hot fat.
0:16:49 > 0:16:52And make sure your oven is high,
0:16:52 > 0:16:56and then don't be tempted to look for the first 20 minutes
0:16:56 > 0:16:58so it gives it a chance to really rise.
0:16:59 > 0:17:02And I would say that will take at least 40 minutes.
0:17:04 > 0:17:08I'll put my asparagus on to steam.
0:17:11 > 0:17:15- Are you hungry, Sam? - Ah-ha, here we go.
0:17:15 > 0:17:16Gravy - very important.
0:17:16 > 0:17:18- Oh, gravy with it?- Gravy.
0:17:21 > 0:17:23Oh, yum! I'm so excited about this!
0:17:24 > 0:17:25Thank you.
0:17:25 > 0:17:29- Please may I start, Mummy? - Yes, you can start.- Yey-hey!
0:17:31 > 0:17:36Mmm, this is delicious. The sausages are delicious, aren't they?
0:17:36 > 0:17:38I like a sausage that isn't too messed about with.
0:17:38 > 0:17:42I used some of these pork and apple ones because I thought the boys would
0:17:42 > 0:17:46like the sweetness of them, but they are essentially good sausages.
0:17:46 > 0:17:52- Tracy, have the boys always been great eaters?- As they get older, they develop, so I think the idea,
0:17:52 > 0:17:55for me, is always so they can see the food is most important.
0:17:55 > 0:18:00When they have asparagus put in front of them, if they've grown up with it, it's not alien to them.
0:18:00 > 0:18:03- You've eaten all your carrots and asparagus!- Yeah.
0:18:03 > 0:18:05Is there any more asparagus?
0:18:05 > 0:18:08Galton, what kind of food did you eat growing up?
0:18:08 > 0:18:13My mum was good with roasts and she would always have a really good pudding at the end,
0:18:13 > 0:18:15- so I remember those really well. - Like what?
0:18:15 > 0:18:20Oh, my dad used to specialise in this sort of Dutch apple cake...
0:18:20 > 0:18:21Rice pudding!
0:18:21 > 0:18:24Mum was really good at rice pudding and I pretended not to like it,
0:18:24 > 0:18:28but then, when nobody was looking, would then dive into it.
0:18:28 > 0:18:34- I don't know why I said I didn't like it.- Thanks for inviting me. This has been really lovely.
0:18:34 > 0:18:36It's all right that, isn't it?
0:18:36 > 0:18:39I'm going to make this toad in the hole when I go home.
0:18:47 > 0:18:49Now it's back to cookery school.
0:18:49 > 0:18:53We're ready to take the chocolate semi-frodos out of the freezer,
0:18:53 > 0:18:56but before we do, we can make the chocolate sauce which we'll serve with it.
0:18:56 > 0:18:59So just the chocolate goes into this bowl,
0:18:59 > 0:19:03the bowl is just suspended over boiling water,
0:19:03 > 0:19:06but once the water comes up to the boil, let it boil for a bit
0:19:06 > 0:19:09to heat up the bowl, and then turn the water off under the chocolate.
0:19:09 > 0:19:13That's a good, safe way to melt the chocolate.
0:19:13 > 0:19:15It ensures you're not going to burn it or overheat it.
0:19:15 > 0:19:19- Then I'm going to whisk in the cream and that's it.- And that's it.
0:19:19 > 0:19:24I'm using dark chocolate, but you could use milk or white.
0:19:24 > 0:19:27OK, so there's the chocolate.
0:19:27 > 0:19:31Do you want to pour it in gradually while Isabella whisks it in?
0:19:31 > 0:19:35This chocolate sauce just over plain ice cream
0:19:35 > 0:19:38is just the best thing, served hot of course. Lovely!
0:19:38 > 0:19:40OK, that's great.
0:19:40 > 0:19:42- Easy, isn't it?- Yeah.
0:19:42 > 0:19:44So that can go...
0:19:45 > 0:19:47Oh-oh!
0:19:47 > 0:19:50That's how to make a pint of chocolate sauce!
0:19:52 > 0:19:57We've got a jug each. Let's go to the freezer. The sauce is made.
0:19:57 > 0:20:00- Let's take out the semi-frodos, and we're ready to taste.- Fantastic.
0:20:00 > 0:20:04- Sounds fantastic. - OK. Come this way.- OK.
0:20:04 > 0:20:08I like to learn something new, something that I haven't done before,
0:20:08 > 0:20:11you know, but I wouldn't like it to take really long.
0:20:11 > 0:20:16I like something that, if I'm bored one day, I can just make it really easily.
0:20:18 > 0:20:21So they're nicely frozen. They look gorgeous.
0:20:21 > 0:20:23That looks absolutely gorgeous.
0:20:23 > 0:20:27And this is where the double layer of cling film comes in handy.
0:20:28 > 0:20:30Just lift it out...
0:20:30 > 0:20:34- like this and you can see the layer of chocolate.- Fabulous.
0:20:34 > 0:20:38And then really simply just flip it onto the plate.
0:20:40 > 0:20:42Remove the cling film,
0:20:42 > 0:20:46serve it with the chocolate sauce,
0:20:46 > 0:20:48even some strawberries on the side.
0:20:48 > 0:20:52Lovely! OK, let's go and eat them outside.
0:20:54 > 0:20:55Thank you, Alexander.
0:20:58 > 0:21:01- It's the perfect weather for ice cream.- Absolutely fantastic.
0:21:01 > 0:21:05- Ice cream and strawberries. - And chocolate!- And chocolate.
0:21:05 > 0:21:08- It's always perfect weather for chocolate.- It is!
0:21:11 > 0:21:14They look very good.
0:21:16 > 0:21:18OK...shall I cut a slice?
0:21:19 > 0:21:21- Yum, yum.- Oh, this looks delicious.
0:21:23 > 0:21:25- Mmm.- Mmm, are you happy, Shaun?
0:21:25 > 0:21:27- I'm very happy.- Are you?
0:21:27 > 0:21:30- Yeah, absolutely.- This is delicious.
0:21:30 > 0:21:32Absolutely gorgeous.
0:21:32 > 0:21:35The semi-frodo we made was absolutely perfect.
0:21:35 > 0:21:40So simple to make. I didn't realise something that tasted that good could be so easy to make,
0:21:40 > 0:21:43so it was a really good recipe and one that I'd do again.
0:21:43 > 0:21:47I didn't realise you could make your own kind of ice cream at home.
0:21:47 > 0:21:50- It's so simple.- This is something you'd have at sleepovers.
0:21:50 > 0:21:55This would be great for a sleepover! Are you happy there, Alexander?
0:21:55 > 0:21:57- Very.- Plateful of chocolate!
0:21:58 > 0:22:01I've never made a semi-frodo before.
0:22:01 > 0:22:03I haven't cooked with my family together.
0:22:03 > 0:22:07I usually cook maybe with my mum baking and my dad actually cooking,
0:22:07 > 0:22:10and it was something new and it was really fun, actually.
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