0:00:20 > 0:00:22'You can't beat home-cooked food.
0:00:22 > 0:00:28'In this series, I'm going to make every meal you cook at home a real treat.
0:00:28 > 0:00:32'Today on Home Cooking, I'll show you how to make a warming, autumnal
0:00:32 > 0:00:34'pasta dish, butternut squash ravioli
0:00:34 > 0:00:36'with sage and pine nut butter.
0:00:36 > 0:00:41'I meet award-winning chef Adam Byatt, whose five-year-old son,
0:00:41 > 0:00:44'Jack, could give any food expert a run for their money.
0:00:44 > 0:00:47'And I give my cookery school family a mince masterclass.'
0:00:50 > 0:00:55Making pasta isn't something that you necessarily do every day, but it is really easy,
0:00:55 > 0:00:59great fun to make, and once you can make your own pasta, you can make so many different shapes.
0:00:59 > 0:01:02It could be just a simple tagliatelle or pappardelle,
0:01:02 > 0:01:05or a little ravioli like I'm going to make.
0:01:05 > 0:01:07And I'm going to fill these little ravioli
0:01:07 > 0:01:11with a gorgeous butternut squash filling and serve them with a delicious sage butter
0:01:11 > 0:01:15which has got pine nuts in it, and then little shavings of parmesan,
0:01:15 > 0:01:17rocket leaves over the top, wonderful.
0:01:17 > 0:01:23I'm going to start with the butternut squash filling and I have one whole butternut squash.
0:01:23 > 0:01:27So I'm going to peel the very hard skin off it first.
0:01:27 > 0:01:32So, once you've removed all the tough skin, cut off the top
0:01:32 > 0:01:39and carefully cut it into quarters and then I'll scoop out the seeds.
0:01:39 > 0:01:44Cut the butternut squash into pieces about one or two centimetres in size.
0:01:44 > 0:01:50So, to cook the butternut squash for the puree, I'm going to put a little bit of olive oil into a pan
0:01:50 > 0:01:55that's on the heat, followed by just a tiny bit of butter.
0:01:59 > 0:02:02Pop the butternut squash into the pan
0:02:02 > 0:02:06and you just gently fry the butternut squash until it's soft.
0:02:06 > 0:02:10If you steam it, it can be too wet,
0:02:10 > 0:02:13it will spill out of the ravioli during cooking.
0:02:13 > 0:02:15Salt and some pepper.
0:02:18 > 0:02:22There. Gently fry the butternut squash for 15 to 20 minutes,
0:02:22 > 0:02:25until it's completely soft all the way through.
0:02:27 > 0:02:31So, about 15, almost 20 minutes later, the butternut squash is completely cooked.
0:02:31 > 0:02:35It's just been fried gently, you don't want to burn it.
0:02:35 > 0:02:38But look, you can see it's completely soft.
0:02:38 > 0:02:42So I'm just going to season it with a little pinch of freshly grated nutmeg,
0:02:42 > 0:02:45which is lovely with butternut squash. OK.
0:02:45 > 0:02:50Take it off the heat and I'm going to put it into a food processor
0:02:50 > 0:02:52and whiz up to a puree.
0:02:56 > 0:03:02So, tip the puree into a bowl, set it aside for about half an hour until it's completely cooled down.
0:03:02 > 0:03:05I'm going to make the pasta.
0:03:05 > 0:03:08All I need for this is some flour and a couple of eggs.
0:03:08 > 0:03:11Into the flour, I'm just going to put a good pinch of salt
0:03:11 > 0:03:15and I like to whisk the eggs first to break them up.
0:03:16 > 0:03:18So, I'm just going to mix up the flour
0:03:18 > 0:03:22with a pinch of salt and the eggs in the food processor.
0:03:22 > 0:03:25Just turn on the food processor with just the flour in it
0:03:25 > 0:03:31for a couple of seconds to break up any lumps in the flour, and then add the egg in gradually.
0:03:34 > 0:03:38Once the pasta looks like it's practically coming together, that's enough.
0:03:38 > 0:03:39Stop mixing it,
0:03:39 > 0:03:44tip the dough out on to the board
0:03:44 > 0:03:48and knead the dough. You really don't want the pasta dough to be too wet.
0:03:48 > 0:03:52If it is too sticky, it will start sticking to your hands, then it is too wet,
0:03:52 > 0:03:54so you need to knead in a bit of flour.
0:03:54 > 0:03:57I don't need to knead in any flour, this is...this is a good texture.
0:03:57 > 0:04:03So now I can cut the dough into four small pieces and roll it out.
0:04:03 > 0:04:07If you're using a pasta machine, each pasta machine has got a wide setting
0:04:07 > 0:04:12and then with each turn of this little dial, the little rollers in here get thinner and thinner.
0:04:12 > 0:04:18And you, basically, just keep rolling the pasta until it's really just about a millimetre thick.
0:04:18 > 0:04:20A lot of people say you should be able
0:04:20 > 0:04:24to read the headline of a newspaper through a thin sheet of pasta.
0:04:24 > 0:04:27So, now it's time to start assembling the ravioli.
0:04:27 > 0:04:31Put your butternut squash puree spaced a couple of centimetres apart
0:04:31 > 0:04:35from each other on the pasta, like this.
0:04:39 > 0:04:45And then with a little bit of beaten egg, or even water, brush between the butternut squash
0:04:45 > 0:04:49because what's going to happen is I'm going to put another sheet of pasta on top
0:04:49 > 0:04:53and press it down so that the two sheets of pasta stick together.
0:04:53 > 0:04:56You don't want extra air inside the ravioli,
0:04:56 > 0:05:01otherwise they're going to burst when they're cooking in the saucepan of boiling water.
0:05:01 > 0:05:06Then take a cutter and cut out really simply your little ravioli shapes.
0:05:06 > 0:05:13They will keep in the fridge like this for about 24, 36 hours, or you can even freeze them.
0:05:13 > 0:05:16So, I have a pot of boiling, salted water here ready to cook the pasta,
0:05:16 > 0:05:19but I'm just going to first make a little bit of sage butter.
0:05:19 > 0:05:23All I have to do is pop in some butter.
0:05:23 > 0:05:27Also I like a few pine nuts, it's good for a little bit of crunch.
0:05:27 > 0:05:30A few sage leaves.
0:05:30 > 0:05:34Put those on the heat, allow them to bubble for three or four minutes, by which point,
0:05:34 > 0:05:39the sage leaves will be completely wilted and the little pine nuts or pine kernels will be toasted.
0:05:39 > 0:05:44The water's boiling. Pop in your ravioli, and they will only take about two minutes to cook.
0:05:44 > 0:05:47So, check the ravioli to see if they're cooked.
0:05:47 > 0:05:49I normally take one out and give it a little pinch
0:05:49 > 0:05:55and if it feels cooked between your fingertips at the edges then you know they're all cooked.
0:05:55 > 0:05:59The sage butter is, ooh, just nicely cooked too.
0:05:59 > 0:06:05The pine nuts have just turned a shade or two darker, so turn that down.
0:06:06 > 0:06:10And just pop the ravioli on to your plate...
0:06:10 > 0:06:12Absolutely gorgeous!
0:06:12 > 0:06:18..followed by a generous drizzle of the sage butter.
0:06:18 > 0:06:21And the sage leaves are delicious when cooked like this,
0:06:21 > 0:06:26but the flavour becomes less intense, less strong, and it's absolutely gorgeous.
0:06:26 > 0:06:32And I like on this as well, for a little bit of crunch and some extra flavour, a pinch of sea salt.
0:06:32 > 0:06:36So, lovely little delicate shavings of parmesan
0:06:36 > 0:06:40and a little sprinkle of rocket leaves over the top.
0:06:40 > 0:06:42Yum!
0:06:42 > 0:06:44So, there, ready to serve.
0:06:44 > 0:06:47Butternut squash ravioli with a sage and pine nut butter.
0:06:57 > 0:07:01'Today's cookery school students are the Shiels family from County Cork.
0:07:01 > 0:07:06'Not surprisingly, Mum Catherine finds that cooking for a family of seven can be a chore,
0:07:06 > 0:07:11'so I'll be giving them a masterclass in quick and easy family recipes.'
0:07:11 > 0:07:15This is going to be a mince masterclass.
0:07:15 > 0:07:19We're going to be making little burgers or making little meatballs or sausages.
0:07:19 > 0:07:22Mince is one of the best family food staples.
0:07:22 > 0:07:27It's versatile, cost-effective. I'd say it must be pretty expensive feeding a family of seven.
0:07:27 > 0:07:30- Yeah, it can be.- I can imagine.
0:07:30 > 0:07:33I suppose cost limits the recipes we can cook to an extent.
0:07:33 > 0:07:38You have to, I suppose, shop around and try to be as economical as possible.
0:07:38 > 0:07:44It's hard to buy very expensive foods often, only as a treat now and then, I suppose, really.
0:07:44 > 0:07:49What we're going to start off with is a burger of sorts, and it's made from chicken and pork.
0:07:49 > 0:07:52If we just used chicken on its own, it would just be too dry,
0:07:52 > 0:07:54so the pork adds lovely moisture to this.
0:07:54 > 0:07:57And this is from the belly of the pork or the shoulder.
0:07:57 > 0:08:01We're all going to make a bechamel sauce. It's basically a white sauce.
0:08:01 > 0:08:05So what we need to do first, in our saucepans that we have here we're going to melt this butter,
0:08:05 > 0:08:11and this is one of the most classic, basic sauces in cookery that is the basis for so many recipes.
0:08:11 > 0:08:18I've made white sauce a few times before and it's gotten very thick and lumpy, so it kind of turned me off.
0:08:18 > 0:08:22This is a pretty foolproof method. Into your melted butter add in the flour.
0:08:22 > 0:08:24Just whisk the flour around in the butter.
0:08:24 > 0:08:29So, this is making a roux, and it's always just equal quantities of butter and flour.
0:08:29 > 0:08:31Whisk it around on the heat for about half a minute,
0:08:31 > 0:08:35and then we're just going to add in the milk, whisking all the time.
0:08:35 > 0:08:40And just keep whisking it over the heat until the milk has thickened.
0:08:40 > 0:08:43Oh, Brendan, what a nice bechamel that is!
0:08:43 > 0:08:46I know what to do in the future, Rachel.
0:08:46 > 0:08:48- Get Brendan to make it!- Yes!
0:08:48 > 0:08:51That's it. OK, Brendan, yours is thick enough.
0:08:51 > 0:08:56You can turn the heat off, season your bechamel with a bit of salt and pepper.
0:08:56 > 0:09:01This is a much thicker bechamel sauce than I would often make because, for the burgers,
0:09:01 > 0:09:04I don't want it to be too runny or we won't be able to shape the burgers.
0:09:04 > 0:09:10Scrape it all out, pop it into the bowl to allow it to cool. I've got in front of me here lots of herbs.
0:09:10 > 0:09:13Tarragon is great with chicken, so some tarragon would be good in these.
0:09:13 > 0:09:18Thyme, parsley would also be lovely. And fresh herbs are going to make the difference here.
0:09:18 > 0:09:20Now, Sarah, how are you at chopping?
0:09:20 > 0:09:23- I'm good enough.- Great.
0:09:23 > 0:09:24She's a pro!
0:09:24 > 0:09:26SHE LAUGHS
0:09:26 > 0:09:33So, we can all break the egg into your bowl and whisk it up with a fork.
0:09:33 > 0:09:38Into the white sauce pop in the breadcrumbs, followed by the meat.
0:09:38 > 0:09:41Now, if you're making these in advance, you must always make sure
0:09:41 > 0:09:45that the white sauce is cool before adding in the minced meat.
0:09:45 > 0:09:48The chicken can go in. Great.
0:09:48 > 0:09:54OK, all the herbs can go in and also grated nutmeg is really good.
0:09:54 > 0:09:57Do you want to pour in a little bit of egg, Sarah?
0:09:57 > 0:10:01- Yeah.- And then we need to season it with salt and pepper.
0:10:01 > 0:10:07A good thing to do now is just to put your hands in and mix it
0:10:07 > 0:10:09really, really well. At this stage,
0:10:09 > 0:10:15just put a little bit of it on the pan and then we'll see what it's going to taste like.
0:10:15 > 0:10:18Once we're happy with the taste, we can shape them into burgers.
0:10:18 > 0:10:21It's not difficult cooking for a large family.
0:10:21 > 0:10:24I just make one meal, I don't choose different meals
0:10:24 > 0:10:31'for different tastes, and if there's something in it that they don't like, then they get to pick it out'
0:10:31 > 0:10:32and leave it on the side.
0:10:32 > 0:10:37Now, Sarah, let's give this a taste.
0:10:37 > 0:10:40- Do you like it?- Yeah, it's lovely. - Would you like more seasoning?
0:10:40 > 0:10:42Maybe, yeah, a small bit.
0:10:42 > 0:10:44- A little pinch of salt?- Yeah.
0:10:44 > 0:10:46This is good. So all of you can taste your little testers.
0:10:46 > 0:10:51Once you're happy with them, then it's time to shape into burgers.
0:10:51 > 0:10:58So we could just shape these into whatever size you like. Great, I'll wash my hands.
0:10:59 > 0:11:03- You're making quite sweet, little ones.- It's gooey.
0:11:03 > 0:11:07Quite gooey! It is a bit messy. It's good, messy work, though, isn't it?
0:11:07 > 0:11:11If you're making lots of these, you could wet your hands first, which makes it a bit more tidy.
0:11:11 > 0:11:17Later on, I'll show the Shiels my recipe for juicy, homemade sausages and meatballs.
0:11:23 > 0:11:27Coming up, I join chef Adam Byatt in his home for a heavenly family lunch
0:11:27 > 0:11:29of Asian-style steamed fish,
0:11:29 > 0:11:34and the Shiels family complete their mince masterclass.
0:11:34 > 0:11:38Adam Byatt has been cooking his way to the top since he left school.
0:11:38 > 0:11:40Trained by some of London's finest chefs,
0:11:40 > 0:11:44Adam is on to his third gastronomic venture, and he's only 34.
0:11:44 > 0:11:47One dory, one salmon, one beef pie to finish.
0:11:47 > 0:11:52Trinity in Clapham, south London, serves its discerning locals with seasonal, modern, European cuisine
0:11:52 > 0:11:56and last year won the AA's London Restaurant of the Year.
0:11:56 > 0:12:00'But with two young children, can Adam be as adventurous at home?'
0:12:00 > 0:12:03- This is Jack.- Hello.- How are you?
0:12:03 > 0:12:04I'm very well, thank you very much.
0:12:04 > 0:12:07- Hi, Rosie.- Come in.- Thank you.
0:12:08 > 0:12:11OK, I have to run to keep up with you.
0:12:11 > 0:12:14So these are all your vegetables growing, Jack?
0:12:14 > 0:12:15This is Jack's vegetable plot.
0:12:15 > 0:12:17- These are peas.- Yeah.
0:12:17 > 0:12:19All this is lettuces.
0:12:19 > 0:12:21- Tomatoes.- Yeah.
0:12:21 > 0:12:24That's potato. Beetroot.
0:12:24 > 0:12:27- Chard.- Chard. Great.
0:12:27 > 0:12:32- And...borlotti beans. - Borlotti beans. Oh, wow!
0:12:32 > 0:12:33What we're going to cook today
0:12:33 > 0:12:39is a really simple dish of steamed fish with a sort of Asian dressing,
0:12:39 > 0:12:43some lovely vegetables underneath to steam at the same time - kind of one-pot cooking.
0:12:43 > 0:12:47Just stick it all in the steamer, steam it all for about eight minutes,
0:12:47 > 0:12:51stick it on the table, a few razor clams, and we all just tuck in.
0:12:51 > 0:12:55It's just about bringing home what's left over at the restaurant,
0:12:55 > 0:12:58cooking up some bits and pieces quickly, tiny portions for the kids,
0:12:58 > 0:13:03and I think they feel more confident that way and feeling a little...
0:13:03 > 0:13:08getting a bit of ownership of the dish and tasting what they like and keeping it quite simple.
0:13:08 > 0:13:13They're the clams that we've got to cook quick, before they slide out of their shell.
0:13:13 > 0:13:17Pepper I like. Ginger.
0:13:17 > 0:13:20It's smelly. It smells like it tastes.
0:13:20 > 0:13:22That is samphire.
0:13:22 > 0:13:24- You see that little bit there?- Yeah.
0:13:24 > 0:13:27That is actually where it's really salty.
0:13:27 > 0:13:31This is the biggest thing in the bowl, which is lovely fennel.
0:13:31 > 0:13:36You normally see, like, here, which are actually edible.
0:13:36 > 0:13:41I think I'd better watch out. Jack's going to have his own cookery programme in a few months!
0:13:41 > 0:13:43Jack, do you want to pop the peas for me?
0:13:43 > 0:13:45- OK.- Yeah, you do the peas.
0:13:45 > 0:13:48- Great.- Rachel will do that. - OK, I do I'll do the samphire.
0:13:48 > 0:13:50So, do you do a lot of the cooking at home?
0:13:50 > 0:13:53- I do very little of the cooking at home.- Right.
0:13:53 > 0:13:56I really have to ask how to turn the oven on.
0:13:56 > 0:13:59But if I do cook at home, generally it's because
0:13:59 > 0:14:03there's stuff left over or I've got a few days off in a row and I want to cook a barbecue.
0:14:03 > 0:14:05- That's great.- Rachel, look.
0:14:05 > 0:14:09Oh, it's so beautiful, isn't it? Perfect peas in the pod.
0:14:09 > 0:14:13OK, Jack, so what I want to do is marinate all this fish together
0:14:13 > 0:14:16just to get a little bit of soy and sesame and sweetness into it.
0:14:16 > 0:14:19Jack, do you want to pour some soy sauce into the bowl and I'll...
0:14:19 > 0:14:22put a bit of sesame oil, not too much.
0:14:22 > 0:14:27A little bit of fish sauce. Have a smell, look. Poo! Phwoar!
0:14:27 > 0:14:29That's a bit strong, that fella, isn't it, eh?
0:14:29 > 0:14:32- Do you want to squeeze a little bit of honey in?- Yeah.
0:14:32 > 0:14:34A little bit of plum sauce.
0:14:34 > 0:14:36- Look.- Do you want to give that a whisk, mate?- OK.
0:14:36 > 0:14:40- Adam, were you this interested in food when you were younger? - No, I really wasn't.
0:14:40 > 0:14:46Food was important at home, Mum was a great cook and she did a lot of baking, bread and that sort of stuff,
0:14:46 > 0:14:48- so, yeah, I loved it...- Yeah.
0:14:48 > 0:14:53I've always wanted to sort of be with food and enjoyed it, but I don't think to that degree, no.
0:14:53 > 0:14:59- Not to this degree!- No. Do you want to help put the fish in there, Jack? - Oh, that smells amazing.
0:14:59 > 0:15:00I need to put a bit of ginger in.
0:15:00 > 0:15:04- Ginger? OK. Finely grated? - Yeah, as you wish, yeah. Straight in.
0:15:04 > 0:15:09So, Adam, when did you get really into food? When did you decide it was going to be a career?
0:15:09 > 0:15:15At school, I think I always wanted to be in and around food and I didn't really understand why.
0:15:15 > 0:15:17I went to Claridges Hotel.
0:15:17 > 0:15:21Eventually, I left and went to work in restaurants,
0:15:21 > 0:15:24and it really sort of began to open up something in me
0:15:24 > 0:15:27that wanted to feed people and enjoyed feeding people
0:15:27 > 0:15:29and for the last nine, ten years, that's all I've done.
0:15:29 > 0:15:31So what happens next, Adam?
0:15:31 > 0:15:34Really simple. Get it all in a steamer.
0:15:34 > 0:15:36- Oh, look at the colours.- Yeah.
0:15:36 > 0:15:40And all we're going to do now is just put our lovely pieces of fish on top.
0:15:40 > 0:15:44- Oh, I see.- Can I put...?- Yeah, yeah, yeah, put them in, mate. That's it.
0:15:44 > 0:15:46- Like that?- Put them all in.
0:15:46 > 0:15:48We'll save the marinade and use that as a dipping sauce.
0:15:48 > 0:15:51- OK.- I reckon that's probably enough, guys.
0:15:51 > 0:15:53- OK.- We need a few razor clams in there.
0:15:53 > 0:15:57- Yes!- Could you hand me another one? So, put that on top.- OK.
0:15:57 > 0:15:58Fennel underneath.
0:15:58 > 0:16:00How long will all this take to cook?
0:16:00 > 0:16:04- Eight minutes.- Eight minutes?- Yeah. - Fennel on the bottom...
0:16:04 > 0:16:07- Cos it takes a bit longer. - The colours are just incredible.
0:16:07 > 0:16:08Everything drops down on it.
0:16:08 > 0:16:11- We'll save that bowl of juice for dipping.- OK.
0:16:11 > 0:16:13- Away we go.- Great! - Lid on and we'll steam it.
0:16:17 > 0:16:20All cooked. There we go, look.
0:16:20 > 0:16:22There's one over there and one down there.
0:16:22 > 0:16:26Oh, this looks gorgeous.
0:16:26 > 0:16:27Try one.
0:16:27 > 0:16:31So, Victoria, your children seem pretty adventurous with food.
0:16:31 > 0:16:33- Yes.- Jack definitely is!
0:16:33 > 0:16:39Yeah, I mean, Jack particularly, he eats oysters, snails. You know, he's very happy to eat anything.
0:16:39 > 0:16:42Rosie's quite good. She's eating almost anything at the moment,
0:16:42 > 0:16:46you know, what her brother eats, so hopefully, she'll be the same.
0:16:46 > 0:16:49It's fantastic that they'll eat so much. This is delicious!
0:16:49 > 0:16:51Jack, are you enjoying this?
0:16:51 > 0:16:54- Really nice. - Which bit's your favourite?
0:16:54 > 0:16:56I haven't got a favourite.
0:16:56 > 0:16:58- You like it all?- All of it?- Yeah.
0:16:58 > 0:17:01Thank you so much. This has been really, really lovely.
0:17:01 > 0:17:03- It's a pleasure. - Thanks a lot.
0:17:03 > 0:17:06And, Jack, it's been a good experience. Thank you.
0:17:13 > 0:17:17Now it's time for the Shiels family to learn some more mince recipes.
0:17:17 > 0:17:23I want to demonstrate to you another couple of very easy, simple, versatile things to do with mince.
0:17:23 > 0:17:25I've got minced pork and minced beef.
0:17:25 > 0:17:28I'm going to use the minced beef first of all.
0:17:28 > 0:17:30So, into the minced beef
0:17:30 > 0:17:33I could add a little bit of beaten egg,
0:17:33 > 0:17:39and I could add in some breadcrumbs, maybe some marjoram and some chives.
0:17:39 > 0:17:43We have marjoram growing in the garden, Rachel, but I've never known what to do with it.
0:17:43 > 0:17:47- Oh!- So it's been growing and blooming, but never been used.
0:17:47 > 0:17:49- Oh, really?- Yes.- Well, it's fantastic and versatile.
0:17:49 > 0:17:53Great in tomato sauces, gorgeous with chicken,
0:17:53 > 0:17:57but even in these little meatballs or in the burgers that we made,
0:17:57 > 0:17:59they would be absolutely delicious.
0:17:59 > 0:18:02We just started growing our own vegetables on a small scale.
0:18:02 > 0:18:05Mainly onions, lettuce, carrots and so on, so...
0:18:05 > 0:18:10This year we got some hens, so it's nice to get fresh eggs in the morning.
0:18:10 > 0:18:12OK, so there's some chopped marjoram, breadcrumbs.
0:18:12 > 0:18:16It is worth making sure that the meat has a little bit of fat in it
0:18:16 > 0:18:20for flavour and for moisture, otherwise these will be dry.
0:18:20 > 0:18:22A little bit of egg.
0:18:22 > 0:18:26This is something, now, Catherine, that your children can start making for you!
0:18:28 > 0:18:33So, just roll these literally like this.
0:18:33 > 0:18:36They could be served just as they are with little sauces to dip into
0:18:36 > 0:18:39or like little mini burgers, but also,
0:18:39 > 0:18:43you could put them in a tomato sauce with pasta, grated cheese on top.
0:18:43 > 0:18:48That's one of our favourite family meals - just meatballs with tomato sauce and pasta.
0:18:48 > 0:18:51If you're putting them into the freezer, freeze them flat on a tray
0:18:51 > 0:18:56that's been lined with parchment paper, so they don't stick to the plate.
0:18:56 > 0:18:58Once frozen, they can go in a bag together.
0:18:58 > 0:19:02And I'm just going to make another little thing with minced pork this time.
0:19:02 > 0:19:06Maybe some sausages. There are some more breadcrumbs going in.
0:19:06 > 0:19:08Some beaten egg left over from the meatballs.
0:19:10 > 0:19:12And mustard,
0:19:12 > 0:19:14apple, all great with pork.
0:19:14 > 0:19:18Grate a little bit of it into the sausages.
0:19:18 > 0:19:22Mustard. Are any of you interested in cooking as a career?
0:19:22 > 0:19:24I am, I'm really interested in it.
0:19:24 > 0:19:26Really? What would you like to do?
0:19:26 > 0:19:29- A celebrity chef.- A celebrity chef!
0:19:30 > 0:19:34Sometimes I cook chocolate cake and pavlova,
0:19:34 > 0:19:38and I enjoy helping Mum when we're cooking Indian curry.
0:19:38 > 0:19:41So now I'm just going to add some salt and pepper.
0:19:41 > 0:19:43The pans are getting nice and hot.
0:19:43 > 0:19:47I'll shape these into sausages, and these could be whatever shape you like.
0:19:47 > 0:19:49Sausages are going on.
0:19:49 > 0:19:52Now, once your pans are good and hot, let's pop the burgers on.
0:19:52 > 0:19:56Cook them completely on one side and then cook them on the other side.
0:19:56 > 0:20:04I find often cooking family meals can become a chore rather than something that you can be passionate about.
0:20:04 > 0:20:09Cooking can become a routine, you can buy the same groceries every week.
0:20:09 > 0:20:12It's finding the time to try something new.
0:20:12 > 0:20:16I'm just going to pop the meatballs in, and every couple of minutes,
0:20:16 > 0:20:17give it a little shake.
0:20:17 > 0:20:22The rule is the thinner something is, the higher the heat needs to be,
0:20:22 > 0:20:26but with these larger burgers, once they're brown on either side,
0:20:26 > 0:20:27you do need to turn down the heat
0:20:27 > 0:20:33so that the heat can get into the centre to cook these completely without burning them on the outside.
0:20:33 > 0:20:37I've got some buns that have been toasting
0:20:37 > 0:20:41and we've got some tomatoes here, and then we can assemble them how you like.
0:20:41 > 0:20:45Just check they're cooked completely through to the centre. They are.
0:20:45 > 0:20:50They are. That's great. On to this plate I can pop the sausages.
0:20:50 > 0:20:54They can be served with some extra mustard or apple sauce.
0:20:54 > 0:20:57So there are the little meatballs.
0:20:59 > 0:21:03That looks great, Sarah. OK, shall we go out and taste?
0:21:05 > 0:21:07This is all making me hungry.
0:21:10 > 0:21:12Oh!
0:21:13 > 0:21:17Fantastic! This is the best bit. Enjoy.
0:21:20 > 0:21:22- What do you think, Paul?- Lovely.
0:21:22 > 0:21:26- The sausage is really nice.- Do you think you'll make the burgers?
0:21:26 > 0:21:28Do you like the chicken and pork combination?
0:21:28 > 0:21:30Definitely. It's a wonderful flavour.
0:21:30 > 0:21:34And the nutmeg is lovely. The nutmeg puts a lovely taste in it.
0:21:34 > 0:21:39It's something I wouldn't have ever thought of putting with meat, but it's lovely.
0:21:39 > 0:21:40Sarah, are you enjoying it?
0:21:40 > 0:21:44- Oh, yeah, it's lovely.- Good. Ellen? - It's juicy.
0:21:44 > 0:21:45Oh, good!
0:21:45 > 0:21:48- This one's nice and juicy, too. - Today has been fantastic.
0:21:48 > 0:21:52It was great for the family to be out together and, um...
0:21:52 > 0:21:59doing those recipes that we'll be able to do again in the future, and picking up tips from Rachel.
0:21:59 > 0:22:02So it was very enjoyable, overall.
0:22:02 > 0:22:05Thank you all so much for coming to the cookery school.
0:22:05 > 0:22:09- It was really great to cook with you all.- It was a great experience.
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