0:00:20 > 0:00:22You can't beat home-cooked food.
0:00:22 > 0:00:26In this series, I'm going to make every meal you cook at home a real treat.
0:00:28 > 0:00:32Today on Home Cooking, I blend the flavours of South East Asia
0:00:32 > 0:00:36with fragrant sugar snap and bean sprout noodle laksa
0:00:36 > 0:00:38and Thai sticky chicken.
0:00:38 > 0:00:40I meet chef, Patrick Williams,
0:00:40 > 0:00:44who shares a taste of the Caribbean with me in his home kitchen,
0:00:44 > 0:00:46and I teach my cookery-school family how to make
0:00:46 > 0:00:51a rich and creamy fish pie, a perfect family meal.
0:00:53 > 0:00:57I love South East Asian food. I enjoy the combination of flavours -
0:00:57 > 0:00:59the sweet, the sour and the salty.
0:00:59 > 0:01:02I'm going to make a Thai sticky chicken, which is delicious.
0:01:02 > 0:01:04It's sweet, it's sticky and it's juicy
0:01:04 > 0:01:07and I'm going to serve it with a bowl of laksa.
0:01:07 > 0:01:09A laksa is an Indonesian soup with noodles
0:01:09 > 0:01:11and this is a bean sprout laksa.
0:01:11 > 0:01:14I'm going to start with the Thai sticky chicken.
0:01:14 > 0:01:17First of all, you need to score the chicken legs.
0:01:17 > 0:01:20I'm using drumsticks and chicken thighs.
0:01:20 > 0:01:24I prefer using the legs of the chicken for this dish rather than the breast.
0:01:24 > 0:01:27I prefer the flavour and juiciness you get from the legs.
0:01:27 > 0:01:31So, once the chicken is scored, put it into a bowl.
0:01:31 > 0:01:34I'll just wash my hands.
0:01:36 > 0:01:38Now, I'm going to make the marinade
0:01:38 > 0:01:41and the marinade has classic South East Asian flavours.
0:01:41 > 0:01:43A light brown sugar, some chopped red chilli -
0:01:43 > 0:01:47without the seeds but you can leave the seeds in if you prefer -
0:01:47 > 0:01:50some chopped ginger,
0:01:50 > 0:01:52lots of garlic,
0:01:52 > 0:01:55some lemongrass, chopped,
0:01:55 > 0:01:57the juice of a couple of limes.
0:01:57 > 0:02:02Roll the limes to soften them inside and they'll juice more easily.
0:02:04 > 0:02:08So, as well as the limes, I'm going to put in some Thai fish sauce - nam pla.
0:02:08 > 0:02:10A few tablespoons of that.
0:02:10 > 0:02:13And lots of fresh coriander.
0:02:13 > 0:02:17Whizz all these ingredients up to a good fine paste...
0:02:20 > 0:02:24..and then spread all of this onto the chicken.
0:02:24 > 0:02:26This is a really good marinade.
0:02:26 > 0:02:29Now, if you can, marinade the chicken quite a bit ahead of time,
0:02:29 > 0:02:33overnight preferably, or at least a few hours.
0:02:33 > 0:02:36You'll get so much more flavour from the chicken.
0:02:36 > 0:02:40So I'm just going to take this chicken and pop it into the fridge to marinate.
0:02:42 > 0:02:44So this has been marinating for a while.
0:02:44 > 0:02:46Do remember to take it out of the fridge
0:02:46 > 0:02:49about quarter or half an hour before you want to cook it,
0:02:49 > 0:02:52so it comes back up to room temperature first.
0:02:52 > 0:02:53Smells great!
0:02:53 > 0:02:55The fish sauce is salty, so you won't need salt.
0:02:55 > 0:03:01Reserve the marinade for later, pop the chicken into a good hot oven - about 220 degrees centigrade -
0:03:01 > 0:03:06for about 30-40 minutes until the chicken is completely cooked all the way through.
0:03:07 > 0:03:10While the chicken is cooking, I'll make the laksa
0:03:10 > 0:03:14and this laksa is absolutely delicious. It's quite substantial yet light.
0:03:14 > 0:03:17First of all, I'll make the paste for the laksa,
0:03:17 > 0:03:21so into a food processor I'm going to put lots of chopped garlic
0:03:21 > 0:03:23and lots of chopped ginger,
0:03:23 > 0:03:26chopped chilli,
0:03:26 > 0:03:27some fish sauce,
0:03:27 > 0:03:31and lots of fresh coriander.
0:03:31 > 0:03:33Tear it up, using the stalks as well.
0:03:33 > 0:03:36Some lemongrass. I've got a whole stalk of lemongrass here.
0:03:36 > 0:03:39Slice the lemongrass.
0:03:39 > 0:03:42Lovely. So lemongrass can go in.
0:03:42 > 0:03:45And the juice of a lime.
0:03:45 > 0:03:50So, mix it all up and whizz it to a paste.
0:03:54 > 0:03:58In a wok or a saucepan, on the heat, pour a little bit of sesame oil.
0:04:00 > 0:04:02When it gets nice and hot,
0:04:02 > 0:04:04then add in the laksa paste.
0:04:07 > 0:04:11Stir the paste on the heat for about two or even three minutes,
0:04:11 > 0:04:14just until these ingredients just cook a little bit.
0:04:14 > 0:04:21OK, now it's ready for me to go ahead and pop in the coconut milk...
0:04:25 > 0:04:29..and the vegetable stock or a light chicken stock.
0:04:29 > 0:04:30I'm using vegetable stock.
0:04:32 > 0:04:35Turn the heat up high, bring it to the boil
0:04:35 > 0:04:38and allow it to simmer for about eight minutes.
0:04:38 > 0:04:39While I wait for this to cook,
0:04:39 > 0:04:42I'm going to soak some rice noodles in boiling water
0:04:42 > 0:04:45for about three to five minutes until they've softened.
0:04:45 > 0:04:48Don't be tempted to break the noodles in half.
0:04:48 > 0:04:51Keep them whole. It's very bad luck to break noodles in Asia.
0:04:51 > 0:04:54So cover the noodles completely in boiling water.
0:04:54 > 0:04:58While they are softening, I can finish the rest of the laksa.
0:04:58 > 0:05:01Pop in the bean sprouts,
0:05:01 > 0:05:03followed by the sugar snap peas
0:05:03 > 0:05:05and just boil this
0:05:05 > 0:05:08for about two or three minutes,
0:05:08 > 0:05:11until the sugar snap peas are just about cooked.
0:05:11 > 0:05:14I want them to be a bit crunchy and the bean sprouts too.
0:05:14 > 0:05:15A tiny bit of lime juice.
0:05:20 > 0:05:21Oh, that's fantastic!
0:05:21 > 0:05:24Slice some spring onion at an angle
0:05:24 > 0:05:26to scatter over the laksa when serving.
0:05:26 > 0:05:28Great, the soup is nearly finished.
0:05:28 > 0:05:30It's time to take the chicken out of the oven.
0:05:30 > 0:05:34The chicken has been in the oven for about 35-40 minutes.
0:05:34 > 0:05:38Mmm! Caramelised, sweet, sticky juices.
0:05:38 > 0:05:41That looks absolutely gorgeous.
0:05:41 > 0:05:44Remove all the pieces of chicken from the roasting tray
0:05:44 > 0:05:50and then pour the reserved marinade into the roasting tray.
0:05:50 > 0:05:53Put it on the hob and bring it up to the boil
0:05:53 > 0:05:56and it's very important that you cook this completely -
0:05:56 > 0:06:00this had raw chicken in it, so boil it for two minutes at least.
0:06:01 > 0:06:06So all the juices now have reduced down to an even more sticky sauce.
0:06:06 > 0:06:10Pour those over the chicken.
0:06:10 > 0:06:12Take a couple of pieces of chicken...
0:06:14 > 0:06:19And this is where normal, proper etiquette does not apply.
0:06:19 > 0:06:22This is all about the slurping up of the noodles.
0:06:22 > 0:06:27The laksa goes on top, in the bowl.
0:06:27 > 0:06:32Scatter it now, finally, with some finely sliced spring onion,
0:06:32 > 0:06:36a nice generous scattering of coriander leaves.
0:06:36 > 0:06:37So there it is -
0:06:37 > 0:06:42my bean sprout and sugar snap pea laksa with Thai sticky chicken.
0:06:57 > 0:07:01'Today's cookery-school students are the Hough family from Hampshire.
0:07:01 > 0:07:04'Mum, Barbara has to cook two different meals every night
0:07:04 > 0:07:06'to cater for her family's tastes,
0:07:06 > 0:07:11'so I'm teaching them a dish they can all cook and eat together.'
0:07:11 > 0:07:14Now, today we're going to make fish pie. Who likes fish?
0:07:14 > 0:07:16- I do.- Martin, Barbara.
0:07:16 > 0:07:18- Not me.- You don't like fish?
0:07:18 > 0:07:20- Love it.- Love it?
0:07:20 > 0:07:23- Becky?- I only like fish when it's in batter.
0:07:23 > 0:07:28Maybe in a lovely, lightly creamy sauce, mashed potato on top?
0:07:28 > 0:07:29Yeah.
0:07:29 > 0:07:31- Give it a try? Give it a try, Laura? - Yeah.- OK.
0:07:31 > 0:07:33I cook in two sessions,
0:07:33 > 0:07:35the children's meals first,
0:07:35 > 0:07:37then I cook for Richard and myself
0:07:37 > 0:07:39later in the evening and we eat about eight o'clock.
0:07:39 > 0:07:42But we tend to cook more exotic food for ourselves.
0:07:42 > 0:07:44Curries, chillies.
0:07:44 > 0:07:47The children don't like them much, so that's why we eat separately.
0:07:47 > 0:07:49This is a haddock,
0:07:49 > 0:07:54which is not too unlike a cod, which is a round, white fish.
0:07:54 > 0:07:56I'm going to actually fillet the haddock
0:07:56 > 0:07:59in exactly the same way you would fillet any round fish.
0:07:59 > 0:08:02Basically, you need a really good, sharp knife.
0:08:03 > 0:08:08Now, cut through the skin all along the backbone like this,
0:08:08 > 0:08:09but above the backbone
0:08:09 > 0:08:13and you should feel the bones just below the blade of the knife.
0:08:13 > 0:08:17But do you know what? If you have a fishmonger close to you who sells
0:08:17 > 0:08:19good, fresh, filleted fish,
0:08:19 > 0:08:22even better, even faster, if it will encourage you to cook with fish.
0:08:22 > 0:08:26Now, I'm just cutting out these pin bones here.
0:08:26 > 0:08:28These are like the little ribs.
0:08:28 > 0:08:32OK? And on a round fish, there are two fillets like this - one here and one underneath.
0:08:32 > 0:08:35So there's one fillet. So, Martin, you said you like fish?
0:08:35 > 0:08:37- Yep.- What kind of fish do you like?
0:08:37 > 0:08:39Well, my favourite fish is sea bass.
0:08:39 > 0:08:41Yum!
0:08:41 > 0:08:44- Really, any way it comes... - Any way it comes? - ..I love fish. Yeah.
0:08:44 > 0:08:47Now I'm going to just skin the fish, so I'm just cutting
0:08:47 > 0:08:49like this with the knife at an angle
0:08:49 > 0:08:51The skin is quite tough and resilient
0:08:51 > 0:08:54and it comes away quite easily.
0:08:54 > 0:08:55So here is the fish filleted.
0:08:55 > 0:08:59OK, we have got, Becky, two little individual dishes,
0:08:59 > 0:09:04so we just need two portions like that. There are two for us.
0:09:04 > 0:09:07So we've got three for each of you two with your bigger dishes,
0:09:07 > 0:09:10and all these scraps, those little bits there,
0:09:10 > 0:09:12just pop those under another piece, wrap it all up
0:09:12 > 0:09:14and it looks like one beautiful,
0:09:14 > 0:09:17fat portion. Great. I'm going to wash my hands at this stage
0:09:17 > 0:09:19and then carry on with the fish pie.
0:09:19 > 0:09:23I'd like to be able to have a dish that's quick, easy to prepare,
0:09:23 > 0:09:26not too expensive as well - we've got to watch our pennies -
0:09:26 > 0:09:28and that's just full of flavour.
0:09:28 > 0:09:31Now, for the rest of the fish pie,
0:09:31 > 0:09:33we have got an onion, we've got white wine.
0:09:33 > 0:09:38The alcohol's will burn off during cooking so it is suitable for family cooking.
0:09:38 > 0:09:42Some mustard, lemon, some butter, mushrooms,
0:09:42 > 0:09:43some cream and herbs.
0:09:43 > 0:09:46And also some mashed potato, which I've got in here,
0:09:46 > 0:09:48which we're going to put on top of the pie.
0:09:48 > 0:09:51Get that out of the way
0:09:51 > 0:09:54and we have all got quite a shallow pan.
0:09:54 > 0:09:56And we can chop the onion quite finely
0:09:56 > 0:09:59or you can finely slice it, whichever you prefer.
0:09:59 > 0:10:03- It's making my eyes water. I'm not even chopping it.- Yeah.
0:10:03 > 0:10:07These onions are really strong, aren't they? We're all crying!
0:10:07 > 0:10:11OK, just gather up in your hands the chopped onion
0:10:11 > 0:10:12and pop it into the saucepan.
0:10:12 > 0:10:16Becky, would you like to take the two pieces of fish we're going to cook with,
0:10:16 > 0:10:18two little pieces.
0:10:18 > 0:10:20Lay them on top of the onions.
0:10:20 > 0:10:23Barbara, take three and lay them on top of the onions.
0:10:23 > 0:10:27Next thing we need to do is to put the hob on, not too high a heat,
0:10:27 > 0:10:31- and take your glass of wine... - And drink it?
0:10:31 > 0:10:32- No! - LAUGHTER
0:10:33 > 0:10:36..over the fish and the onions.
0:10:36 > 0:10:37If you prefer not to put it in,
0:10:37 > 0:10:40just put in a little bit of, say, a fish stock.
0:10:40 > 0:10:42That will be perfect, or a light chicken stock.
0:10:42 > 0:10:47Also some lemon juice at this stage, little bit of salt and pepper,
0:10:47 > 0:10:54and also you can put in just a few little knobs of butter
0:10:54 > 0:10:55and this will richen it.
0:10:55 > 0:10:57The butter is optional,
0:10:57 > 0:11:02but this is just going to give it that rich, velvety flavour.
0:11:02 > 0:11:05OK, so put the lids on.
0:11:05 > 0:11:07Just bring the liquid up to the boil.
0:11:07 > 0:11:11The haddock wasn't absolutely huge so it'll take maybe 10-12 minutes.
0:11:11 > 0:11:15'Later on, the Houghs will be topping their fish pies
0:11:15 > 0:11:17'with creamy mashed potato.'
0:11:24 > 0:11:28'Coming up, chef Patrick Williams invites me for family lunch
0:11:28 > 0:11:30'full of Caribbean flavour
0:11:30 > 0:11:31'and the Hough family
0:11:31 > 0:11:34'put the finishing touches to their fish pies.'
0:11:34 > 0:11:40'Hidden away in the heart of London's legal district lies The Terrace In The Fields.
0:11:40 > 0:11:43'Owned by chef, Patrick Williams since 2005,
0:11:43 > 0:11:47'The Terrace serves British classics with a contemporary Caribbean twist.'
0:11:47 > 0:11:49- Two fishcake starters, two jerk. - Away, chef.
0:11:49 > 0:11:54'Patrick's mission is to prove that Caribbean food isn't all spice and starch as some people think,
0:11:54 > 0:11:58'but does he use a taste of the Caribbean in his home cooking?'
0:11:58 > 0:12:00Hello, very well, thank you.
0:12:00 > 0:12:02Debbie.
0:12:02 > 0:12:04- Hi, Debbie.- Hi.- How are you?
0:12:04 > 0:12:07- Olivia and Joshua.- Hi, Joshua.
0:12:07 > 0:12:09- He just wants to run away.- Hi!
0:12:09 > 0:12:11OK, so this is the kitchen.
0:12:11 > 0:12:13So this is going to be an oxtail stew?
0:12:13 > 0:12:17Yeah, an oxtail stew. I have a few favourites, oxtail being one of them.
0:12:17 > 0:12:19I think it's more of a childhood thing.
0:12:19 > 0:12:22So I've got some pimento seeds. I'm going to put a few in here.
0:12:22 > 0:12:25- OK.- Smell?- Yeah.
0:12:25 > 0:12:27Also known as allspice berry, as you know.
0:12:27 > 0:12:28- Yeah.- Some black pepper.
0:12:28 > 0:12:31Are pimento seeds used a lot in Jamaican cooking?
0:12:31 > 0:12:34Yes, in jerk seasoning, it's the main...
0:12:34 > 0:12:37Apart from Scotch bonnet being the heat,
0:12:37 > 0:12:42- the pimento seeds are the spice and the flavour around the jerk seasoning.- Really? Right.
0:12:42 > 0:12:45- OK, just...- All of it?- Yes, please. Just put all of it on.- Oh, wow!
0:12:45 > 0:12:48Seriously spiced. Lovely.
0:12:48 > 0:12:50Now get in and give it a good mix.
0:12:50 > 0:12:54People have a misconception about Caribbean food - all hot, all the time -
0:12:54 > 0:12:57but sometimes it's seasoned well and it's depth of flavour.
0:12:57 > 0:12:58As opposed to hot, hot spice?
0:12:58 > 0:13:02Exactly. I'm using the Scotch bonnet whole in this recipe,
0:13:02 > 0:13:06so we can remove it to take the heat out when we want.
0:13:06 > 0:13:08Just stand back - I don't want to burn you.
0:13:08 > 0:13:10It's important to get it hot enough.
0:13:10 > 0:13:14As soon as the meat goes in there, the juices start to cool the pan down
0:13:14 > 0:13:15and we don't want it to boil,
0:13:15 > 0:13:18we want it to actually brown and seal.
0:13:18 > 0:13:22We can leave that to brown and get on with cutting up some vegetables.
0:13:22 > 0:13:23Right.
0:13:23 > 0:13:26What we're using is onions, peppers, tomatoes,
0:13:26 > 0:13:28Scotch bonnet and garlic.
0:13:28 > 0:13:31And these Scotch bonnets are just the hottest.
0:13:31 > 0:13:34These are pretty much the hottest. You wouldn't...
0:13:34 > 0:13:36No, no. Well, they do...
0:13:36 > 0:13:39In the Caribbean, they do serve it chopped just on the side as is,
0:13:39 > 0:13:41so you can munch on it as well.
0:13:41 > 0:13:45- That's for the brave. OK.- Very brave!
0:13:45 > 0:13:47Is this something that little Joshua likes?
0:13:47 > 0:13:52Yeah, when he was younger, it was one of his favourite dishes.
0:13:52 > 0:13:56It's that gelatinous content - quite easy to mush down once it's cooked.
0:13:56 > 0:13:58Did you eat lots of this food growing up?
0:13:58 > 0:14:00The fantastic thing is, being born in London,
0:14:00 > 0:14:04you get Caribbean fare. That's all I ever ate.
0:14:04 > 0:14:06Really? Always Caribbean food?
0:14:06 > 0:14:07Only Caribbean food.
0:14:07 > 0:14:09And Caribbeans, when we cook,
0:14:09 > 0:14:12we cook just in case somebody drops in, just in case.
0:14:12 > 0:14:16Back in the day in the Caribbean, if you didn't have anything,
0:14:16 > 0:14:18no money or riches, you always had food
0:14:18 > 0:14:21and if somebody came into your house, the least you could offer was food.
0:14:21 > 0:14:25- I will just quickly blanch some tomatoes...- OK.
0:14:25 > 0:14:27..and I'll also put those in.
0:14:27 > 0:14:29- I'll get the peppers in now.- OK.
0:14:29 > 0:14:33- I just don't like skin.- Yeah, it doesn't break down so well.
0:14:33 > 0:14:36- Tomatoes in.- OK.
0:14:36 > 0:14:40Meat will go back into the pan with the vegetables. Give it a stir.
0:14:40 > 0:14:43Only thing left to do now is add your stock or water
0:14:43 > 0:14:45and then your Scotch bonnet.
0:14:45 > 0:14:46OK.
0:14:46 > 0:14:50And that will be left for an hour and a half to two hours
0:14:50 > 0:14:52until the meat falls off the bone.
0:14:52 > 0:14:54What I like to serve with the oxtail
0:14:54 > 0:14:56is the classic rice and peas.
0:14:56 > 0:15:00I've got here beans that have been soaked overnight,
0:15:00 > 0:15:03thyme, I'm going to throw a Scotch bonnet in again, whole.
0:15:03 > 0:15:07- Whole? That's interesting.- Just to season, not for any heat at all.
0:15:07 > 0:15:10We add the rice - I tend to use basmati -
0:15:10 > 0:15:13and with that as a base and the oxtail,
0:15:13 > 0:15:15you've got a match made in heaven.
0:15:15 > 0:15:17- Was that coconut milk?- Coconut milk.
0:15:17 > 0:15:19This is a stock that we cook around the peas
0:15:19 > 0:15:22and the basmati rice gets added to this.
0:15:22 > 0:15:24I see. So, kidney beans, garlic, onion,
0:15:24 > 0:15:27coconut milk... Wow, great!
0:15:27 > 0:15:29And cook for about half an hour, 45 minutes?
0:15:29 > 0:15:31Yes, or until your peas are soft.
0:15:31 > 0:15:34OK, Rach, I think it's time for the rice to go in.
0:15:34 > 0:15:37So the kidney beans are at this stage cooked.
0:15:37 > 0:15:39Give it a good stir.
0:15:39 > 0:15:42I'm just top it with a cartouche, which is a posh name
0:15:42 > 0:15:44for a piece of round greaseproof paper.
0:15:44 > 0:15:48You know how sometimes the top gets really dry in the oven and hard?
0:15:48 > 0:15:51This seals everything in and you should come out with a perfect dish.
0:15:51 > 0:15:53So, just going to put it in the oven.
0:15:53 > 0:15:58Should take between 10 and 15 minutes to cook and that's it.
0:15:58 > 0:15:59OK!
0:15:59 > 0:16:01Oh, look!
0:16:01 > 0:16:02This is purple!
0:16:02 > 0:16:05I think he wants some!
0:16:05 > 0:16:09Thank you. This looks yummy, doesn't it, Joshua?
0:16:11 > 0:16:13Oh, look at that.
0:16:13 > 0:16:16Oh, it's so tender,
0:16:16 > 0:16:17falling off the bone.
0:16:19 > 0:16:22Debbie, do you cook much at home?
0:16:22 > 0:16:25No, not really. I leave most of that to Patrick.
0:16:25 > 0:16:28I do cook for Joshua and me sometimes.
0:16:28 > 0:16:31OK. And if you do cook, does he watch over your shoulder?
0:16:31 > 0:16:34It's more sort of once he's eaten the food that...
0:16:34 > 0:16:35LAUGHTER
0:16:35 > 0:16:38Patrick and Debbie, thank you so much.
0:16:38 > 0:16:40This has been great. Delicious food.
0:16:40 > 0:16:43- I love that oxtail, Patrick. Thank you.- Glad you liked it.
0:16:43 > 0:16:44Mmm.
0:16:51 > 0:16:53Now it's back to cookery school and time for
0:16:53 > 0:16:56the Hough family to finish off their fish pies.
0:16:56 > 0:16:59While the fish is cooking, we can prepare our mushrooms
0:16:59 > 0:17:02and we have some mushrooms here, which we'll slice and saute.
0:17:02 > 0:17:04When you buy mushrooms, they're dirty.
0:17:04 > 0:17:07How do you clean...? I heard you shouldn't wash them.
0:17:07 > 0:17:09No, they do absorb water very quickly.
0:17:09 > 0:17:13Either give them a quick rinse or, even better, just wipe them
0:17:13 > 0:17:15with damp kitchen paper. That's the best thing.
0:17:15 > 0:17:19We eat at home together once a week as a family, normally on a Sunday.
0:17:19 > 0:17:21During the week we're so busy,
0:17:21 > 0:17:24all over the place, that we don't eat together.
0:17:24 > 0:17:26I would like to eat normally as a family
0:17:26 > 0:17:28so we can all have the same food.
0:17:28 > 0:17:31What we're going to do now is slice the mushrooms.
0:17:31 > 0:17:33So, Becky, just about this thick.
0:17:36 > 0:17:41Great. You're great at keeping your fingers back. Well done.
0:17:41 > 0:17:44So a little bit of butter in here.
0:17:44 > 0:17:45In we can go with the mushrooms.
0:17:45 > 0:17:48Pop all the mushrooms in quickly, Martin.
0:17:50 > 0:17:53Right, season the mushrooms with a little bit of salt
0:17:53 > 0:17:55and some pepper, chef.
0:17:58 > 0:18:00Give the mushrooms a little toss.
0:18:00 > 0:18:03Have a little look at the fish,
0:18:03 > 0:18:06while the mushrooms are sauteing, and see how it is.
0:18:06 > 0:18:08We know it's cooked when it's quite opaque,
0:18:08 > 0:18:10when it's white all the way through.
0:18:10 > 0:18:11Have a little look in like that.
0:18:11 > 0:18:13It's still a bit pink inside.
0:18:13 > 0:18:15Still not quite cooked.
0:18:15 > 0:18:17That needs another few minutes.
0:18:17 > 0:18:20Barbara and Martin's fish is cooked. Yours might be.
0:18:20 > 0:18:22- I think so.- Take it out,
0:18:22 > 0:18:25leaving all the lovely juices and the onions behind
0:18:25 > 0:18:27and pop it into your fish-pie dish.
0:18:27 > 0:18:31The mushrooms at this stage, yeah, are perfectly cooked.
0:18:31 > 0:18:34Take out the mushrooms.
0:18:34 > 0:18:36Great, Becky, thank you.
0:18:36 > 0:18:39OK, so I think at this stage I can take...yeah, the fish out.
0:18:39 > 0:18:42Actually, Becky, would you like to do that?
0:18:42 > 0:18:46Each piece of fish can go into each pie dish. Great.
0:18:48 > 0:18:51OK, so now, turn the heat up to high
0:18:51 > 0:18:53and let's add some cream.
0:18:53 > 0:18:59- What does the cream do to the sauce? - It gives you a delicious, smooth, rich sauce.
0:18:59 > 0:19:01So fish pie to die for?
0:19:01 > 0:19:02Yes, it will be.
0:19:02 > 0:19:05While we're waiting for it to boil a little bit more,
0:19:05 > 0:19:08we could chop some herbs and I can give you some fennel.
0:19:08 > 0:19:11Would you like to take some little leaves off the thyme sprigs?
0:19:11 > 0:19:14Maybe some chives.
0:19:14 > 0:19:15Could you use dried herbs?
0:19:15 > 0:19:18The flavours of dried herbs are very strong.
0:19:18 > 0:19:21I think they would just overtake in something like this.
0:19:21 > 0:19:23I would always go for fresh.
0:19:23 > 0:19:26- I can smell the herbs already. - Can you? Do you like the smell?
0:19:26 > 0:19:29- Yeah.- Richard, your sauce looks like it's boiled down
0:19:29 > 0:19:31and reduced quite a lot, doesn't it?
0:19:31 > 0:19:33- It has.- Lovely. What you could do is
0:19:33 > 0:19:35turn off the heat at this stage,
0:19:35 > 0:19:40add in some mustard, your chopped herbs and the sauteed mushrooms.
0:19:40 > 0:19:42OK.
0:19:42 > 0:19:44Becky, would you mind throwing
0:19:44 > 0:19:48the mushrooms into the sauce as well? Great.
0:19:48 > 0:19:51OK, now we all need to taste the sauce.
0:19:51 > 0:19:53This is the most important thing.
0:19:55 > 0:19:57- Mmm, that's delicious. - It tastes really good.
0:19:57 > 0:20:04Simply spoon the sauce over the fish. There.
0:20:04 > 0:20:07Now, I have got a piping bag here.
0:20:07 > 0:20:10This is quite a nice soft mashed potato. Pipe it all around the edge.
0:20:10 > 0:20:12You can cover the fish as well.
0:20:12 > 0:20:13Oh, look at that lovely sauce.
0:20:13 > 0:20:17- Would you like to try and do the other one?- OK.
0:20:17 > 0:20:19Holding the piping bag at the top like this
0:20:19 > 0:20:22and just squeezing it and then give it a little...
0:20:22 > 0:20:25round and pull it up quickly.
0:20:26 > 0:20:28'Cooking's important to me'
0:20:28 > 0:20:31because I'd like to cook for myself when I leave home
0:20:31 > 0:20:33and with my kids when I'm older.
0:20:33 > 0:20:35Be a bit more generous.
0:20:35 > 0:20:37There!
0:20:37 > 0:20:39Lovely. Becky's getting a bit carried away here
0:20:39 > 0:20:41with the piping bag, I can see.
0:20:41 > 0:20:43You don't have to use a piping bag.
0:20:43 > 0:20:46It looks lovely just with mashed potato
0:20:46 > 0:20:50spread over the top and kind of roughed up with a fork.
0:20:50 > 0:20:52Then we're going to pop these into a moderate oven
0:20:52 > 0:20:55for about 20-30 minutes.
0:20:56 > 0:20:58Oh, Becky, look at ours!
0:20:58 > 0:21:00Gorgeous and golden and bubbly.
0:21:00 > 0:21:04To get mashed potato that's really lovely and golden on top,
0:21:04 > 0:21:08put in an egg yolk or two while you're mashing it with the milk and butter.
0:21:08 > 0:21:11That gives a lovely golden colour.
0:21:12 > 0:21:14- Fab.- It looks fabulous.
0:21:14 > 0:21:17It does, doesn't it? Though you say so yourself!
0:21:17 > 0:21:20Let's take these outside and we'll taste them.
0:21:23 > 0:21:25Now, Laura, do you want to...?
0:21:25 > 0:21:27They smell really good, don't they?
0:21:27 > 0:21:30They do.
0:21:30 > 0:21:33Becky, do you like the haddock, the fish?
0:21:33 > 0:21:36Yeah, it's really nice. I was first worried because
0:21:36 > 0:21:38I don't like fish that's not in batter,
0:21:38 > 0:21:41I don't like cream or mushrooms, but it's actually really nice.
0:21:41 > 0:21:43This is absolutely delicious.
0:21:43 > 0:21:45I'm just so looking forward to
0:21:45 > 0:21:47being able to cook one decent meal like this.
0:21:47 > 0:21:51- Laura, do you like it? - I think it's really nice.
0:21:51 > 0:21:54I didn't like fish at first, but it's really changed my mind.
0:21:54 > 0:21:55That's brilliant!
0:21:55 > 0:21:57I've enjoyed it immensely. I've discovered
0:21:57 > 0:22:02we might have three budding cooks that'll help out in the evenings, which is great.
0:22:02 > 0:22:04Rachel's really inspired me to do just the one meal
0:22:04 > 0:22:08and seeing the appreciation on the children's faces,
0:22:08 > 0:22:11knowing they'll eat it and enjoy it, is going to be wonderful.
0:22:11 > 0:22:14It's going to give me my evenings back, really.
0:22:14 > 0:22:15OK, the question is,
0:22:15 > 0:22:18would you all sit around the table and eat this?
0:22:18 > 0:22:19ALL: Yes.
0:22:19 > 0:22:20Yes, definitely.
0:22:20 > 0:22:21That's a result!
0:22:39 > 0:22:42Subtitles by Red Bee Media Ltd
0:22:42 > 0:22:45E-mail subtitling@bbc.co.uk