0:00:02 > 0:00:04If you're in the market for fantastic food, you're in the right place.
0:00:04 > 0:00:07We've chosen the very best dishes from some of the nation's favourite chefs,
0:00:07 > 0:00:12and we're serving them up alphabetically here on the A-Z of TV Cooking.
0:00:29 > 0:00:32Today we're looking at all things linked by the letter J.
0:00:32 > 0:00:34Here's just some of what's on the menu.
0:00:36 > 0:00:38Rick Stein gets hands-on with a John Dory.
0:00:38 > 0:00:42This is what I'd call a one-portion fish. It's just the right size.
0:00:42 > 0:00:45Ainsley Harriott serves up a jerk belly pork.
0:00:46 > 0:00:50And the Hairy Bikers hit the books for an absolute classic dessert.
0:00:50 > 0:00:52Thackeray wrote about the jam roly pudding, you know.
0:00:52 > 0:00:55Charles Dickens wrote about the jam roly poly pudding in Bleak House.
0:00:55 > 0:00:58Mrs Beeton wrote about jam roly poly pudding.
0:00:59 > 0:01:04So let's start off with something nice and simple to warm us up for our journey ahead.
0:01:04 > 0:01:08Here's Sophie Dahl, and her J is for jacket potato.
0:01:10 > 0:01:12So, I'm going to do twice-baked potatoes
0:01:12 > 0:01:15and a roasted tomato soup.
0:01:15 > 0:01:19It's the food that you want to eat when all you're after is a taste of home,
0:01:19 > 0:01:22The sort of thing you would get when you were ill on a tray -
0:01:22 > 0:01:25a nice bowl of tomato soup and some dry toast.
0:01:26 > 0:01:30I'm going to roast the tomatoes, and you want a deep pan
0:01:30 > 0:01:35because they're going to release this incredible sort of sweet, caramelised juice.
0:01:35 > 0:01:38You want to be able to catch that.
0:01:38 > 0:01:43To join them, two red onions. No fine chopping, no endless peeling.
0:01:43 > 0:01:45It's very straightforward.
0:01:46 > 0:01:49And again with the garlic. No endless garlic fingers.
0:01:49 > 0:01:53You're just going to cut the clove in half.
0:01:55 > 0:01:57Add some whole sprigs of thyme.
0:01:57 > 0:02:02A spoon of sugar to help caramelise the tomatoes, and just get that really deep, intense flavour.
0:02:02 > 0:02:05Some salt, pepper,
0:02:05 > 0:02:07good generous glug of olive oil.
0:02:07 > 0:02:11# She's got a smile that it seems to me
0:02:11 > 0:02:15# Reminds me of childhood memories
0:02:15 > 0:02:19And then that's going to go into the oven for 45 minutes
0:02:19 > 0:02:21at about 190.
0:02:26 > 0:02:28So, baked potatoes.
0:02:29 > 0:02:31I baked these for an hour and a half.
0:02:31 > 0:02:33Very autumnal, baked potatoes.
0:02:33 > 0:02:35It's bonfire night, it's Christmas.
0:02:35 > 0:02:38I can remember going to Camden Market as a teenager,
0:02:38 > 0:02:42going up on the Tube, and there was a baked potato stand,
0:02:42 > 0:02:45and we'd sit on the corner in our DM boots and our love beads
0:02:45 > 0:02:48thinking that we were really cool eating our baked potato.
0:02:48 > 0:02:52To this I'm going to add goat's cheese.
0:02:52 > 0:02:56It's a preference thing, so you could use cheddar, use whatever you want.
0:02:56 > 0:02:58I love goat's cheese.
0:02:58 > 0:03:01Add to that two spoons of creme fraiche.
0:03:03 > 0:03:06I think this is the more indulgent baked potato.
0:03:06 > 0:03:10I loved my Camden baked potatoes, but they were quite worthy.
0:03:12 > 0:03:14Going to add an egg.
0:03:14 > 0:03:22The reason I'm going to add an egg is because it'll get that lovely, golden, souffled texture.
0:03:23 > 0:03:24Glorious.
0:03:24 > 0:03:28This is something that I think would be delicious with a cottage pie,
0:03:28 > 0:03:30or a lentil pie.
0:03:30 > 0:03:33Delicious as a topping.
0:03:33 > 0:03:35I'm going to add some finely chopped chives.
0:03:35 > 0:03:39# Oh, oh, oh, sweet child o' mine #
0:03:42 > 0:03:44I remember when I moved to New York
0:03:44 > 0:03:48falling totally in love with it, and thinking, "God, this is home."
0:03:48 > 0:03:52And then as I approached 30 kind of realised that actually, no -
0:03:52 > 0:03:58England and all those familiar things from baked potatoes to buses,
0:03:58 > 0:04:01to phone box...all those things were home.
0:04:03 > 0:04:07I think the dead giveaway was when I started subscribing to Country Life
0:04:07 > 0:04:09when I lived in New York!
0:04:10 > 0:04:15I'd sit in my apartment looking out of the window, wanting to live in cottages in Devon.
0:04:16 > 0:04:19So I put them in for 20 minutes. About 180.
0:04:19 > 0:04:22They come out when they're all crispy and golden,
0:04:22 > 0:04:24bubbling on the top.
0:04:28 > 0:04:32Smells wonderful. I mean, you could sit there very happily with a fork.
0:04:32 > 0:04:34Bit of mozzarella. Mm.
0:04:34 > 0:04:36The mozzarella would melt.
0:04:36 > 0:04:41Amazing the amount of juice, that sweet, caramelly juice.
0:04:41 > 0:04:44So before it goes into the blender, you just want to squeeze...
0:04:45 > 0:04:47..any garlic out that's still in its skin.
0:04:48 > 0:04:50Get rid of these spiny bits of thyme.
0:04:52 > 0:04:54With that it goes into the blender.
0:05:02 > 0:05:07What's amazing about this is it has no cream, but it retains that thick, creamy texture.
0:05:10 > 0:05:14I'm also going to add just a dash of Worchester sauce
0:05:15 > 0:05:19in the spirit of England nostalgia.
0:05:19 > 0:05:23And also just a splash of balsamic vinegar.
0:05:23 > 0:05:25That brings out the sweetness of those tomatoes.
0:05:25 > 0:05:27MUSIC: "Once In A Lifetime" by Talking Heads
0:05:32 > 0:05:34They look lovely.
0:05:40 > 0:05:42Because there's no-one around, this is where I get to go like that.
0:05:42 > 0:05:46# Same as it ever was
0:05:46 > 0:05:49That is Thursday afternoons after games,
0:05:49 > 0:05:51having come home on a train in the rain.
0:05:52 > 0:05:56That's proper curl up on the sofa in your pyjamas food.
0:05:56 > 0:05:58# Letting the days go by
0:05:58 > 0:06:00# Let the water hold me down... #
0:06:01 > 0:06:04Now, another J that finds itself being filled with goat's cheese.
0:06:06 > 0:06:08The J is silent.
0:06:08 > 0:06:11They come with a kick, and are large enough to be ideal for stuffing.
0:06:11 > 0:06:14Who better to demonstrate than the Two Fat Ladies?
0:06:15 > 0:06:19I'm making chilli rellenos.
0:06:19 > 0:06:21Ooh, rellenos!
0:06:21 > 0:06:23Carumba!
0:06:23 > 0:06:25Ole!
0:06:26 > 0:06:28With a tomato salsa.
0:06:29 > 0:06:33And what I've got here is some jalapeno chillies,
0:06:33 > 0:06:38and what I've done with them is I've put them into boiling water,
0:06:38 > 0:06:44and then removed it from the heat, and left it to stand for 15 minutes.
0:06:44 > 0:06:47And then I've drained them off, and all you do,
0:06:47 > 0:06:53you cut the little stalk off, and just take out any seeds.
0:06:53 > 0:06:57And then I'm going to stuff them with goat's cheese.
0:06:57 > 0:06:59You can use any sort of cheese.
0:06:59 > 0:07:02In Mexico I believe they use something called Monterey Jack,
0:07:02 > 0:07:04which always reminds me of an outlaw.
0:07:07 > 0:07:10So I take the goat's cheese... Lovely goat's cheese.
0:07:10 > 0:07:12Isn't it magnificent?
0:07:12 > 0:07:17There we are. Break it up. Use your hands for this. It's a lot easier.
0:07:17 > 0:07:20Make sure that they are spotlessly clean before you start.
0:07:22 > 0:07:24Of course. Of course.
0:07:25 > 0:07:27And I'm going to add to it some oregano.
0:07:30 > 0:07:34And some salt. Quite a lot of salt, because you need to taste the cheese first.
0:07:34 > 0:07:39This is quite a young, soft cheese, and it needs a bit of salt to flavour it.
0:07:40 > 0:07:44And some chives which I'm just going to snip.
0:07:45 > 0:07:48So nice, and so fragrant, and they look so pretty.
0:07:48 > 0:07:51There we are. Then just mix that all in.
0:07:57 > 0:07:59You take the chilli...
0:07:59 > 0:08:03take a little spoon, and just stuff away.
0:08:03 > 0:08:08This is why you want chillies that are a good size.
0:08:08 > 0:08:11I find chillies such a fascinating subject.
0:08:11 > 0:08:14My entire family are addicted to chillies.
0:08:14 > 0:08:16We used to think my eldest sister was the milkman's child
0:08:16 > 0:08:18because she was the only one that didn't like chillies.
0:08:20 > 0:08:23When my brother died he left me his chilli collection.
0:08:23 > 0:08:26What an extraordinary thing to be left. Do you use them?
0:08:26 > 0:08:29Well, I have been using them over the years. They're finished now.
0:08:29 > 0:08:32But there were dried chillies, and bottled chillies,
0:08:32 > 0:08:34and pickled chillies.
0:08:34 > 0:08:38Rather a good thing to be left. And to my sister I bequeath my chillies.
0:08:38 > 0:08:40Rather nice it was, I thought. Amazing.
0:08:40 > 0:08:45I thought you might have kept them for heart-rending thoughts.
0:08:45 > 0:08:47No, no, no, no, none of that nonsense.
0:08:48 > 0:08:50No, absolutely not.
0:08:50 > 0:08:54So, I'm going to put these on now to steam for about 15 minutes.
0:08:54 > 0:08:58They'll puff up, and look very nice.
0:08:59 > 0:09:06And to go with it I'm going to have a cherry tomato salsa.
0:09:06 > 0:09:13I've got both red and yellow cherry tomatoes. It looks so pretty, and I've just cut them into quarters.
0:09:13 > 0:09:17To this I'm going to add some shallots.
0:09:19 > 0:09:24And a little green chilli which I've just chopped up, just to give it a bit of bite.
0:09:24 > 0:09:26Some coriander.
0:09:27 > 0:09:31And a couple of pinches of salt.
0:09:31 > 0:09:34You need the salt just to make the juices run.
0:09:34 > 0:09:36And a few more chives.
0:09:40 > 0:09:42And then mix it all together.
0:09:44 > 0:09:45There.
0:09:45 > 0:09:47Nice? Pretty, pretty, pretty.
0:09:48 > 0:09:50Right, how are these getting on?
0:09:51 > 0:09:52Perfect.
0:09:52 > 0:09:58Chilli rellenos. Warm goat's cheese, chilli, and a Tex Mex salsa on the side.
0:10:03 > 0:10:08We're catching up with Rick Stein now, who's in Cornwall on a mission to find the finest fresh fish.
0:10:08 > 0:10:11He's settles on John Dory for his recipe,
0:10:11 > 0:10:15but first does a bit of exploring in the fishing town of Looe.
0:10:15 > 0:10:18That's the biggest boat that comes into Looe.
0:10:18 > 0:10:21As you can see, it's not enormous, but that's the point about Looe.
0:10:21 > 0:10:25No bigger trawlers, much bigger than that, can get into the harbour
0:10:25 > 0:10:28because the water's all out at low tide.
0:10:29 > 0:10:34So they're all day boats. They just go out in the morning, and come in early evening like this,
0:10:34 > 0:10:38so whenever you get fish from Looe it's always dead fresh,
0:10:38 > 0:10:41and that to me is the best fish in the world,
0:10:41 > 0:10:43and it's the fish that we seek out in our restaurant.
0:10:45 > 0:10:48Prime fish like this turbot are landed and sold daily.
0:10:48 > 0:10:53I met the Pengelly sisters who work here - well, work's the wrong word, really.
0:10:53 > 0:10:56They LIVE for it. How would they sum up the place?
0:10:56 > 0:10:59Day boats. Quality.
0:10:59 > 0:11:01Shining, clear-eyed.
0:11:01 > 0:11:04Stiff. Just wonderful.
0:11:04 > 0:11:07The best. Nowhere can better our fish.
0:11:07 > 0:11:10They may be able to match it some places, but never better it.
0:11:10 > 0:11:15We're five generations, so... We know our fish!
0:11:17 > 0:11:20I think day boat-landed fish should have a premium on it.
0:11:20 > 0:11:23Everything's good here, from the humble, rod-caught mackerel
0:11:23 > 0:11:26to a fish that sums up Cornish seafood -
0:11:26 > 0:11:28the John Dory.
0:11:28 > 0:11:30This is what I would call a one-portion fish.
0:11:30 > 0:11:34It's just the right size, and they look great when they're dished up grilled whole,
0:11:34 > 0:11:39but this time I'm going to pan-fry it, because actually the fillets are, I think,
0:11:39 > 0:11:42the best fish in the world for pan-frying.
0:11:42 > 0:11:45I always think that if you don't like John Dory, and some people don't,
0:11:45 > 0:11:47you won't like seafood,
0:11:47 > 0:11:49and the people that don't think they're ugly,
0:11:49 > 0:11:51but I think they're terribly attractive.
0:11:51 > 0:11:54The thing about Looe market is I can guarantee
0:11:54 > 0:11:57this was swimming in the water less than ten hours ago.
0:12:00 > 0:12:02I'm going to do it with pommes boulangere.
0:12:02 > 0:12:04That's just thinly sliced potatoes,
0:12:04 > 0:12:08not floury ones, softened in a chicken stock,
0:12:08 > 0:12:10flavoured with fresh thyme and some sliced onions.
0:12:10 > 0:12:15When they're softened, layer them into a shallow pan with some butter,
0:12:15 > 0:12:18add some of the stock, but don't cover them completely,
0:12:18 > 0:12:20and put in plenty of seasoning.
0:12:21 > 0:12:25The reason it was called pommes boulangere is that
0:12:25 > 0:12:27before people had ovens in their own houses
0:12:27 > 0:12:30they used to take a dish like this to their local bakers
0:12:30 > 0:12:34and have it put in their bread oven after they'd finished baking the bread.
0:12:34 > 0:12:36Hence boulangere.
0:12:36 > 0:12:39The reason I like pan-frying John Dory so much
0:12:39 > 0:12:44is it's a very lean fish, and it doesn't taste sort of oily when you fry it.
0:12:44 > 0:12:47Things like salmon do. I don't care for pan-fried salmon,
0:12:47 > 0:12:49but I certainly care for pan-fried Dory.
0:12:49 > 0:12:54I haven't put any flour on it because it's got such dense flesh
0:12:54 > 0:12:57that it sort of seals itself, and the fat doesn't go inside.
0:12:59 > 0:13:01I remember when this dish was a bit of a rarity,
0:13:01 > 0:13:05but they're becoming more common round our coast - maybe it's global warming.
0:13:05 > 0:13:08In the same pan I'm going to fry off some mushrooms,
0:13:08 > 0:13:10a mixture of morels and portobellos,
0:13:10 > 0:13:13and some parsley.
0:13:13 > 0:13:16The potatoes should look rather like the top of a Lancashire hotpot.
0:13:16 > 0:13:20Now this lovely firm white fillet and the mushrooms.
0:13:21 > 0:13:24This has become a staunch favourite in the restaurant.
0:13:24 > 0:13:27It's no wonder, really. It just eats like a dream.
0:13:31 > 0:13:33We're travelling further afield for our next J,
0:13:33 > 0:13:36which stands for a style of cooking.
0:13:36 > 0:13:39Jerk cooking, in fact, and it originated in Jamaica,
0:13:39 > 0:13:42and that's where we're going to be meeting Levi Roots.
0:13:45 > 0:13:50For centuries these Caribbean islands have been at the crossroads of global trade,
0:13:50 > 0:13:54and their cuisine combines flavours from all over the world.
0:13:54 > 0:13:58But if all this looks a bit exotic, don't worry -
0:13:58 > 0:14:02the good news is you don't have to travel around the world to get YOUR ingredients.
0:14:04 > 0:14:08Everything I'm going to cook in this series you can get hold of in your local shops,
0:14:08 > 0:14:12and to make it really easy you could put together a little treasure chest
0:14:12 > 0:14:15with the core ingredients we'll use again and again.
0:14:15 > 0:14:17Let's call it a sunshine kit.
0:14:18 > 0:14:22If you have got these essentials in your kitchen, Caribbean cooking will be a breeze.
0:14:25 > 0:14:29I've put in ginger, which adds heat as well as flavour.
0:14:30 > 0:14:31THEY SPEAK JAMAICAN PATOIS
0:14:31 > 0:14:33That's Jamaican dollars, by the way.
0:14:34 > 0:14:36All-spice, or pimento.
0:14:36 > 0:14:38Scotch bonnet pepper, my favourite.
0:14:38 > 0:14:41These are one of the world's hottest chilli peppers.
0:14:41 > 0:14:43Have any nutmeg, dear lady?
0:14:43 > 0:14:45Lord have mercy. Fantastic, fresh nutmeg.
0:14:46 > 0:14:49Next, some sweet, scented thyme.
0:14:49 > 0:14:51I've got to say, this is really fresh stuff, yeah.
0:14:52 > 0:14:55And finally, a bit of bay leaf.
0:14:55 > 0:14:59Now, in there I should have everything I need to bring a bit of sunshine to YOUR kitchen.
0:15:00 > 0:15:03Lots of these flavours go into the most popular fast food in Jamaica -
0:15:03 > 0:15:05the legendary jerk chicken.
0:15:06 > 0:15:10You see these oil-drum barbecues, called jerk pans,
0:15:10 > 0:15:12everywhere across the Caribbean.
0:15:12 > 0:15:15Jerk has been described as Jamaica's culinary gift to the world.
0:15:15 > 0:15:17And it has a rich history.
0:15:18 > 0:15:24Jerk is a spicy seasoning rubbed into chicken, pork, fish, or pretty much anything.
0:15:24 > 0:15:29The cooking method is said to have been used by Jamaica's original inhabitants,
0:15:29 > 0:15:31the Arawak Indians
0:15:31 > 0:15:34who laid their meat on pimento wood strips in a fire pit.
0:15:34 > 0:15:36Perhaps the world's first barbecue.
0:15:38 > 0:15:40Do you know, jerk is not just about how you cook it.
0:15:40 > 0:15:43It's the spices that you use, and what you put in it,
0:15:43 > 0:15:46so today I'm going to make my sticky jerk wings with sugared oranges.
0:15:47 > 0:15:50This is first-rate finger food,
0:15:50 > 0:15:53a modern twist on traditional jerk flavours.
0:15:53 > 0:15:57I have kept the spice, but added a delicious sweetness with honey.
0:15:57 > 0:16:02A fantastic accompaniment are these sugared orange slices
0:16:02 > 0:16:05which are caramelised on the barbecue.
0:16:05 > 0:16:07First I'm going to need four spring onions.
0:16:09 > 0:16:11Get rid of the ugly bits.
0:16:12 > 0:16:15Chop them roughly, because then I'm going to put them in a pestle and mortar.
0:16:16 > 0:16:20Next I'm going to plunder that fabulous Caribbean sunshine hit.
0:16:21 > 0:16:23Two tablespoons full of thyme leaves.
0:16:23 > 0:16:27I'm not going to chop these. I'm just going to flake off the leaves.
0:16:27 > 0:16:29One Scotch bonnet pepper.
0:16:29 > 0:16:31I'm going to choose a red one.
0:16:32 > 0:16:34Scotch bonnet pepper is always optional.
0:16:34 > 0:16:38Jerk is not about the heat. It's about the flavours of the spices that you put together.
0:16:40 > 0:16:42A knob of ginger. Chop that up finely.
0:16:42 > 0:16:46I'm going to put all this lot into a pestle and mortar.
0:16:46 > 0:16:49There are two kinds of seasoning for jerk.
0:16:49 > 0:16:52The first one is what you call dry seasoning.
0:16:52 > 0:16:55Then you have the wet rub, which is what I'm going to make.
0:16:55 > 0:16:59I'm going 100mls of cider vinegar.
0:16:59 > 0:17:02One teaspoonful of cinnamon.
0:17:02 > 0:17:04Three tablespoons full of honey.
0:17:05 > 0:17:08Next I'm going to add pimento or all-spice.
0:17:08 > 0:17:10Two tablespoons full of olive oil.
0:17:12 > 0:17:14Add a bit of salt and pepper.
0:17:14 > 0:17:16Mash it up and then transfer it to a bowl.
0:17:17 > 0:17:21The sweetness and the spices are a lip-smacking combination.
0:17:21 > 0:17:22Wow.
0:17:22 > 0:17:25I've got some really fresh chicken wings here.
0:17:25 > 0:17:27Pop them in.
0:17:27 > 0:17:29It's good to leave these for about four hours to marinade,
0:17:29 > 0:17:32but better still, overnight, but you know what,
0:17:32 > 0:17:34I've got some already prepared.
0:17:35 > 0:17:38I've made myself a little barbecue here just as I would as a little boy.
0:17:38 > 0:17:40Nothing fancy. Have a look.
0:17:42 > 0:17:45Once you've put them on the barbecue, turn them every couple of minutes or so.
0:17:48 > 0:17:52This stunning spot happens to be a sugar plantation.
0:17:52 > 0:17:56Sugar has long been a core crop in Jamaica,
0:17:56 > 0:17:58and I'm serving my sticky jerk chicken wings
0:17:58 > 0:18:00with sugared orange slices.
0:18:01 > 0:18:05Quarter your oranges, and coat them generously in the sugar.
0:18:06 > 0:18:08Yeah, I know - it's exciting.
0:18:08 > 0:18:10I think you can see where I'm going with this.
0:18:11 > 0:18:15Add the oranges sugared side down.
0:18:15 > 0:18:18Once they get brown, just turn them over.
0:18:21 > 0:18:23These are so easy, but so delicious.
0:18:24 > 0:18:26Have a go on your barbecue.
0:18:28 > 0:18:32And now, to round the day off, a little local spectacle -
0:18:32 > 0:18:34burning the cane.
0:18:35 > 0:18:39In preparation for the harvesters, the cane field is set on fire
0:18:39 > 0:18:42to clear away all the leftover brushwood,
0:18:42 > 0:18:44leaving just the cane stalks.
0:18:47 > 0:18:49There's nothing like dinner by the fire.
0:18:54 > 0:18:58And someone who agrees that the secret is all in the spices is Ainsley Harriott
0:18:58 > 0:19:02who is cooking up a delicious-looking jerk pork belly.
0:19:06 > 0:19:10My next dish is unbelievable. It really is unbelievably tasty.
0:19:10 > 0:19:14I'm using a very inexpensive cut of pork - belly of pork -
0:19:14 > 0:19:18to make my jerk belly of pork with pea and potato mash-up.
0:19:20 > 0:19:25It kind of works, that - the idea of a mash-up thing instead of a hash works perfectly beautifully -
0:19:25 > 0:19:28with this inexpensive cut of pork.
0:19:28 > 0:19:33When you cook it slowly it rewards you. It's so succulent and fabulous.
0:19:33 > 0:19:37Oh, I love jerk cooking, but to do it well you must get the right mix.
0:19:39 > 0:19:41Look at the colour of that, for instance - really, really lovely.
0:19:42 > 0:19:45And the smell... You can smell the cinnamon, the all-spice.
0:19:45 > 0:19:50Real memories of my mum's cooking. Caribbean cooking in general, with those lovely spices.
0:19:51 > 0:19:56This is cooked slowly, so it gives it a chance to kind of drift in the air.
0:19:56 > 0:20:00You're following it. I feel like Deputy Dawg or something like that,
0:20:00 > 0:20:02following his supper for the evening.
0:20:02 > 0:20:04Really, really lovely.
0:20:04 > 0:20:09Sear off the pork in a hot pan, and prepare a baking tray with thickly sliced onions and garlic.
0:20:10 > 0:20:13I've got some fresh thyme that I've taken from the garden here.
0:20:13 > 0:20:15I'm just sort of nestling that on top.
0:20:15 > 0:20:19It's actually wonderful walking around Highgrove, I've got to say,
0:20:19 > 0:20:26because His Royal Highness has just grown this wild thyme everywhere,
0:20:26 > 0:20:28and it's such a wonderful, wonderful aroma,
0:20:28 > 0:20:32but no, I did not take this from the royal garden.
0:20:35 > 0:20:38Place the pork on the onions, then add some cider and chicken stock
0:20:38 > 0:20:42that will be absorbed by the pork, and creates a wonderful sauce.
0:20:44 > 0:20:47Cover the tray with foil, and it's ready for the oven.
0:20:47 > 0:20:51That's 180 degrees centigrade, 350 Fahrenheit,
0:20:51 > 0:20:54gas mark 4, for about two and a half hours,
0:20:54 > 0:20:56and it'll be wonderfully tender.
0:20:56 > 0:20:58I'm going to have a cup of coffee.
0:21:00 > 0:21:04Like fresh peas, slow cooking has become a thing of the past,
0:21:04 > 0:21:08but the joy of filling the house with the taste and flavours of dinner
0:21:08 > 0:21:12is just a wonderful way to get the family excited about good food.
0:21:14 > 0:21:16Oh, gorgeous.
0:21:16 > 0:21:18Look at that.
0:21:18 > 0:21:22That just smells so rich, and you can see, that's going to be so tender.
0:21:22 > 0:21:24Really, really lovely.
0:21:24 > 0:21:28I'm going to be serving that with my pea and potato mash-up.
0:21:28 > 0:21:32I've been podding a few of them here. Just going to cook those until they're tender.
0:21:32 > 0:21:35It'll only take a couple of minutes. It's not going to take long at all.
0:21:38 > 0:21:40My new potatoes have been boiled in their skins.
0:21:40 > 0:21:42Now we're ready for the mash-up.
0:21:45 > 0:21:49Nothing could be simpler. Take a fork, and just give them a bit of a crush on the side of the pan.
0:21:49 > 0:21:52Just a very casual kind of breaking up of the potato.
0:21:53 > 0:21:55We'll just turn that gas off there.
0:21:57 > 0:22:00And a glug of olive oil paves the way for the main event.
0:22:03 > 0:22:06Take your peas on the top there like that.
0:22:10 > 0:22:16Then just mix it through. It's a play of textures here.
0:22:16 > 0:22:18You've got the softness of the potato,
0:22:18 > 0:22:24and you get that little bite because it's cooked with a bite, but the peas then burst through.
0:22:24 > 0:22:26You get that lovely joy in your mouth, and you think, mm.
0:22:27 > 0:22:29SPEAKS PATOIS
0:22:32 > 0:22:34Taste of spring.
0:22:34 > 0:22:36Let's sort out that pork, shall we?
0:22:39 > 0:22:44It's almost just falling away there. So beautiful and tender.
0:22:48 > 0:22:54And what I'm going to do here is take some of those beautiful pan juices...
0:22:54 > 0:22:57Look at that. Remember, you've got the cider in there,
0:22:57 > 0:23:01and you've got the absolutely delicious chicken stock mixed with that.
0:23:03 > 0:23:08And what could be better than serving that with a little bit of hot pepper sauce?
0:23:09 > 0:23:11My dad would be proud.
0:23:16 > 0:23:18When you have such a rainbow of colours on the fork
0:23:18 > 0:23:21you know you're in for a taste sensation.
0:23:22 > 0:23:25Wonderfully juicy. A real succulence about it.
0:23:27 > 0:23:31The big pay-off of course is right at the end you get that...again that bursting of the pea.
0:23:31 > 0:23:35The pea is such a...such a rewarding vegetable.
0:23:35 > 0:23:37You bite into it. You kind of know what you're going to get,
0:23:37 > 0:23:40and there's a little element of surprise,
0:23:40 > 0:23:42especially when they're fresh peas,
0:23:42 > 0:23:44because it just bursts out, that little bit of sweetness.
0:23:44 > 0:23:46Really lovely.
0:23:48 > 0:23:51That did look great, didn't it? Our next J is for jelly.
0:23:51 > 0:23:55But for this recipe we're not talking about the kids' party kind.
0:23:55 > 0:23:59This is a more sophisticated jelly which brings out the best in a marvellous meat.
0:23:59 > 0:24:04It's Matt Tebbutt, glazing a ham with his delicious redcurrant and citrus jelly.
0:24:06 > 0:24:10For this recipe I'm going to do something that's going to showcase these great British redcurrants
0:24:10 > 0:24:12at their very best,
0:24:12 > 0:24:14and that recipe is going to be...
0:24:19 > 0:24:22Now, to do this recipe I need a whole load of redcurrant juice,
0:24:22 > 0:24:25so we've got about a kilo here of redcurrants.
0:24:25 > 0:24:30Fresh redcurrants. Now, to extract all this juice we put them in a pan over a very gentle heat,
0:24:30 > 0:24:33and bring them up to boil with just a touch of water.
0:24:34 > 0:24:36They can all go in. Don't need to take the stalks off.
0:24:36 > 0:24:39We've forgotten what to do with these redcurrants.
0:24:39 > 0:24:45I was in the south of France, and they were selling little tiny pots of redcurrant jam
0:24:45 > 0:24:49that some lady had handpicked all the seeds out,
0:24:49 > 0:24:53and they were charging about £20 to £30 for these little pots of jam.
0:24:53 > 0:24:57They embrace these traditions that we sort of seem to have forgotten.
0:24:59 > 0:25:01For my traditional British redcurrant jelly
0:25:01 > 0:25:04I get to use one of my favourite kitchen utensils -
0:25:04 > 0:25:06an old-fashioned jelly bag.
0:25:09 > 0:25:14If you don't have one of these, it's not necessary. You could use a J Cloth and a sieve.
0:25:14 > 0:25:16Something like that works just as well.
0:25:16 > 0:25:19Take some juice to make a quick glaze for the ham.
0:25:20 > 0:25:22Thyme.
0:25:22 > 0:25:24Honey.
0:25:24 > 0:25:27Red wine vinegar, and Demerara sugar.
0:25:28 > 0:25:30Just dissolve that over a low heat...
0:25:32 > 0:25:36..until everything melts away, and then we're ready to glaze the ham.
0:25:37 > 0:25:40Once the ham has been scored, you can apply the glaze.
0:25:42 > 0:25:47All that glaze will then penetrate into the fat, and you'll get that lovely sort of sweetness
0:25:47 > 0:25:52and the fattiness of the top of the ham, and all that sort of nice acidity from the glaze.
0:25:54 > 0:25:58A few sprigs of fresh thyme, and the ham is ready to go back into the oven.
0:26:02 > 0:26:05Now we can start the jelly, a perfect condiment for the ham.
0:26:06 > 0:26:09Redcurrant juice and sugar go onto a gentle heat.
0:26:10 > 0:26:14Now, we boil that for about ten to fifteen minutes
0:26:14 > 0:26:18until you can see it bubbling away, and starting to look like jam.
0:26:19 > 0:26:23At that point you could leave it, and that would be your traditional redcurrant jelly,
0:26:23 > 0:26:29but I'm going to take it a stage further, and start adding some more spices and some citrus.
0:26:29 > 0:26:31Some lemon here, and some orange.
0:26:35 > 0:26:39The zest and juice of the lemon and orange will give the jelly a real citrus edge.
0:26:41 > 0:26:43Now we're going to let it down,
0:26:43 > 0:26:47but then we're going to cook it back up and reduce it all to strengthen those flavours,
0:26:47 > 0:26:49and to set the jam again.
0:26:51 > 0:26:55You can get really creative with the ingredients you introduce now.
0:26:55 > 0:26:58I'm using cinnamon, cloves,
0:26:59 > 0:27:01ground ginger,
0:27:01 > 0:27:04mustard, and a slug of port.
0:27:05 > 0:27:07Combinations are limitless,
0:27:07 > 0:27:09but this has always been my favourite.
0:27:10 > 0:27:14Citrus redcurrant jelly, it just works. It works beautifully with this ham.
0:27:14 > 0:27:16It's the sort of thing you can do towards the end of the summer
0:27:16 > 0:27:18when the berries are at their very, very best.
0:27:18 > 0:27:22In the cold winter months, when you're looking at January, February, March,
0:27:22 > 0:27:24when we're all otherwise going to be getting scurvy,
0:27:24 > 0:27:27you need that vitamin C, and you need those berries.
0:27:27 > 0:27:30This is the perfect time to pull it out, and put a dollop on the side of your plate.
0:27:32 > 0:27:35Pour your jelly into a jar, and leave it to set in the fridge overnight.
0:27:39 > 0:27:41At last it's time to serve.
0:27:43 > 0:27:45Kind of room temperature, or warm...
0:27:47 > 0:27:49..rather than cold from the fridge.'
0:27:49 > 0:27:55You'll taste the ham a lot better, and the glaze, and it'll sit nicely with the jelly.
0:27:56 > 0:27:59Don't be scared of that fat. The fat is delicious.
0:28:00 > 0:28:03I'm serving with a light, crunchy apple salad.
0:28:03 > 0:28:06You can't leave this food around for long before it starts to disappear.
0:28:09 > 0:28:11Good amount of that jelly.
0:28:13 > 0:28:15Mm, it's really, really good.
0:28:16 > 0:28:19It's working beautifully with that lovely, fatty ham,
0:28:19 > 0:28:22and it's simple, and this is a recipe that's going to get you loving redcurrants again.
0:28:24 > 0:28:26Next up it's James Wong,
0:28:26 > 0:28:30and his jelly is a honeysuckle and jasmine sore throat soother.
0:28:32 > 0:28:35Honeysuckle contains saponins and flavonoids
0:28:35 > 0:28:38which are anti-inflammatory, and combining these with jasmine
0:28:38 > 0:28:41which also has anti-inflammatory effects,
0:28:41 > 0:28:43together they reduce inflammation
0:28:43 > 0:28:46and relieve the pain of a sore throat.
0:28:48 > 0:28:54I'm transforming a cup of honeysuckle flowers into a floral, edible treat.
0:28:54 > 0:28:57Now, you might expect a sore throat remedy to be a lozenge,
0:28:57 > 0:29:00or a cough syrup or something like that,
0:29:00 > 0:29:03but I'm going to make jelly, like old-school ice-cream and jelly jelly.
0:29:03 > 0:29:06The first thing is your star ingredient, honeysuckle.
0:29:06 > 0:29:08I've also got some fresh jasmine flowers.
0:29:08 > 0:29:11It's funny, because there's so few of them, but they really do hit you.
0:29:12 > 0:29:16Pop in a quarter of a cup of fresh jasmine flowers,
0:29:16 > 0:29:19or if you're using dried, just half the amount.
0:29:19 > 0:29:25The next thing is some green tea, and interestingly, both jasmine and honeysuckle are used in China
0:29:25 > 0:29:27to scent green tea - that's where you get jasmine tea from.
0:29:29 > 0:29:32A teaspoon of green tea leaves will help ease an inflamed sore throat.
0:29:34 > 0:29:37Cover the petals with half a litre of lukewarm water,
0:29:38 > 0:29:42just warm enough to extract the active ingredients and keep the floral scent,
0:29:42 > 0:29:44but not hot enough to destroy them.
0:29:45 > 0:29:47Then pop them in the fridge to soak.
0:29:48 > 0:29:52That's what it looks like. This has been sitting in the fridge for 24 hours.
0:29:52 > 0:29:57Just like the flowers have lost their colour - that was pure white, now it's translucent -
0:29:57 > 0:30:01the chemicals that provide its flavour, which are the active ingredients and scent
0:30:01 > 0:30:04are floating around in this liquid, which is the bit you're going to taste.
0:30:04 > 0:30:07Is this what I've got to eat, then? We've got another couple of steps.
0:30:07 > 0:30:09Stick with me. I know it doesn't look promising now,
0:30:09 > 0:30:13but this will turn into something that would not be out of place when it's done
0:30:13 > 0:30:15in the most fashionable restaurant.
0:30:15 > 0:30:17I promise you.
0:30:19 > 0:30:23Filter out the spent petals, and heat the liquid to just below boiling point.
0:30:23 > 0:30:27Add a burst of citrus with the juice of half a lime,
0:30:27 > 0:30:30and whisk in a sachet of powdered gelatine.
0:30:32 > 0:30:35It's a long time since I made jelly. It reminds me of being little.
0:30:35 > 0:30:38I know. It's a great excuse, and also something really good for kids as well.
0:30:39 > 0:30:43Honey, with its antiseptic properties, should help soothe a sore throat.
0:30:43 > 0:30:45Four tablespoons will do you.
0:30:45 > 0:30:47We're set. All we need to do is pop it in some moulds.
0:30:49 > 0:30:54These three guys here will give you your daily dose - morning, noon and night.
0:30:58 > 0:31:02Now, I think these jellies could hold their own in a fancy restaurant,
0:31:02 > 0:31:04but have I done enough to convince Jackie?
0:31:05 > 0:31:07There's only one last thing to do.
0:31:07 > 0:31:09There's a spoon. Tell me honestly what you think.
0:31:13 > 0:31:16It's nice. You can taste the lime and the honey, can't you?
0:31:16 > 0:31:19It's lovely. I think it's like the overriding flavour.
0:31:19 > 0:31:23But there is a little bit of perfumed edge to it from the flowers.
0:31:23 > 0:31:25I think I'm converted.
0:31:27 > 0:31:31Jackie made her own jellies at home, so what did she really make of them?
0:31:32 > 0:31:34They do look a little bit strange.
0:31:34 > 0:31:36They taste a little bit strange, but because I know what's in there
0:31:36 > 0:31:38and know that it's good for me,
0:31:38 > 0:31:40it's quite OK.
0:31:40 > 0:31:42So have a little bit now...
0:31:42 > 0:31:45She took them twice a day for two days when her throat was sore,
0:31:45 > 0:31:47so did they do the trick?
0:31:47 > 0:31:50They had sort of a cooling, soothing effect when I was actually eating the jelly.
0:31:51 > 0:31:53The only thing I don't like about this particular remedy
0:31:53 > 0:31:56is you can't take it out and about with you in the day.
0:31:56 > 0:31:58If it was something I could maybe keep in my handbag
0:31:58 > 0:32:01it might be a little bit easier to have if a sore throat came on.
0:32:02 > 0:32:07But the honeysuckle and the jasmine actually started to take effect, and brought down the inflammation,
0:32:07 > 0:32:09and helped cure the sore throat.
0:32:09 > 0:32:13Jackie's verdict is a personal one, and could have been influenced by many factors,
0:32:13 > 0:32:18but SHE believes it's helped, and for me that's a fantastic result.
0:32:22 > 0:32:26I'm not suggesting that plant-based remedies are better than conventional medicine,
0:32:26 > 0:32:30but I hope you'll consider the role they can play when taking care of your health.
0:32:31 > 0:32:34Making natural remedies is easy, it's cheap,
0:32:34 > 0:32:35and it's fun.
0:32:35 > 0:32:38You've got to make sure you've got a correct diagnosis beforehand,
0:32:38 > 0:32:40so seek a doctor's advice.
0:32:40 > 0:32:44And if you're pregnant, breastfeeding or on any other medication
0:32:44 > 0:32:49always check with a doctor or pharmacist that any new treatment is suitable for you.
0:32:53 > 0:32:56Now, that wasn't a pudding jelly. This one is.
0:32:56 > 0:33:00Here's Valentine Warner taking part in a bit of a cook-off.
0:33:01 > 0:33:04It's nice and cordial in here, and everyone's getting on,
0:33:04 > 0:33:06but this is still a competition, so -
0:33:06 > 0:33:09Spatulas at dawn, isn't it? If you put Fairy Liquid in my mixture when I'm not looking...
0:33:09 > 0:33:12As if. ..I'll change your timer settings.
0:33:12 > 0:33:14Look, the WI don't need to sabotage your cooking.
0:33:14 > 0:33:17I'll sink to any depths I need to go to, let me tell you.
0:33:18 > 0:33:23For my competition pudding, I'm making a bramble and sloe gin jelly.
0:33:23 > 0:33:26Margaret has chosen a blackberry and chocolate brownie.
0:33:29 > 0:33:32For the jelly, my tub of blackberries are going to be simmered with water.
0:33:34 > 0:33:39If you're using sweet, shop-bought blackberries, to give them that delicious wild, tarty taste
0:33:39 > 0:33:41add a squeeze of lemon.
0:33:41 > 0:33:44Now, this is where I start getting blackberry juice all over you.
0:33:44 > 0:33:46I'm watching you.
0:33:46 > 0:33:48To wow the WI, I want a very refined jelly,
0:33:48 > 0:33:51so when the fruit has totally collapsed
0:33:51 > 0:33:53I'm straining it through two layers of muslin
0:33:53 > 0:33:57into five hefty tablespoons of caster sugar.
0:33:57 > 0:34:05Finally, to the sweetened hedgerow blood I'm adding a generous glug of my very own 2006 vintage sloe gin.
0:34:05 > 0:34:07Let's have a smell of that. Here.
0:34:08 > 0:34:11Oh, that is wonderful!
0:34:11 > 0:34:13Do you think we should have a morning nip? Probably not, no.
0:34:15 > 0:34:20If you can't wait to try some yourself, sloe gin can be bought ready-made in shops.
0:34:22 > 0:34:25Now for judge-impressing wobble factor.
0:34:26 > 0:34:28I want a jelly that, if you tap it, it kind of goes...
0:34:31 > 0:34:33I want a really, really wobbly jelly.
0:34:33 > 0:34:37I'm taking a real risk by using only six sheets of gelatine
0:34:37 > 0:34:39dissolved in warm water.
0:34:39 > 0:34:42Will a jelly of that consistency hold its shape?
0:34:42 > 0:34:45I'm hoping to God, and pushing it to the edge.
0:34:46 > 0:34:51Once my boozy blackberry juices cooled, I added my risky ration of gelatine.
0:34:52 > 0:34:57I'm going with a rabbit mould, because bouncing bunnies have somehow always brought me luck.
0:34:58 > 0:35:00How am I meant to get in there? Shall I put it in?
0:35:00 > 0:35:02Don't you... Do you trust me?
0:35:02 > 0:35:04HE LAUGHS
0:35:04 > 0:35:06With the competition not until tomorrow,
0:35:06 > 0:35:09my jelly will have a whole night to perfect its wobble.
0:35:13 > 0:35:18The next morning it's straight back to Margaret's kitchen to resume bramble business.
0:35:18 > 0:35:21Her blackberry brownie pudding is looking fantastic,
0:35:21 > 0:35:23and now it's the moment of truth for my jelly.
0:35:25 > 0:35:27Has it got the right amount of wobble?
0:35:27 > 0:35:29It's got some serious wobble going on.
0:35:30 > 0:35:31SHE GASPS
0:35:31 > 0:35:36It's very wobbly. I mean, that's kind of what I wanted, but I don't know if I pushed it too far.
0:35:36 > 0:35:38Go on, then. Are you praying for me?
0:35:38 > 0:35:40Yes.
0:35:40 > 0:35:42I actually feel quite nervous for you. I feel really nervous for me.
0:35:49 > 0:35:52To get the rabbit out of its hutch it needs a quick dip in warm water,
0:35:52 > 0:35:55but timing is crucial.
0:35:55 > 0:35:57Oh, yeah, it's released, it's definitely released.
0:35:57 > 0:35:59How did you know? Cos you can feel it sort of wobbling around.
0:36:02 > 0:36:04OK, ready?
0:36:04 > 0:36:08I heard it. It's come out. Can I have a piece of kitchen cloth?
0:36:08 > 0:36:10Yes. I going to want to mop these edges up.
0:36:14 > 0:36:16OK...
0:36:16 > 0:36:20Oh, dear, it hasn't... Oh my God, it's a fat rabbit.
0:36:22 > 0:36:25It looks a little bit like a road kill, I have to say.
0:36:26 > 0:36:29But I'm sure that it will taste wonderful.
0:36:29 > 0:36:33I think he's going to give me and my friends a run for our money.
0:36:34 > 0:36:38I don't think I have to tell them it's a rabbit anyway. I'll just leave that out.
0:36:38 > 0:36:40SHE LAUGHS
0:36:40 > 0:36:44Thankfully, Margaret couldn't live any closer to WI HQ.
0:36:44 > 0:36:49It's next-door. I just hope my wibbly-wobbly rabbit gets a good reception.
0:36:52 > 0:36:54Dear God. You're number two. I've written your name tag.
0:36:54 > 0:36:57This lady just said "Dear God" when she saw my jelly.
0:36:59 > 0:37:01Slated before it's even been put on the table.
0:37:03 > 0:37:07My professional reputation is now in the hands of Judge Judy,
0:37:07 > 0:37:10who I'm told is a strict but fair adjudicator.
0:37:12 > 0:37:14Mm, that's lovely.
0:37:15 > 0:37:19With most marks awarded for taste in WI cooking competitions
0:37:19 > 0:37:21I'm hopeful I'm still in with a chance.
0:37:25 > 0:37:29It's a lovely flavour, but it's a bit too soft.
0:37:30 > 0:37:32You see how it moves.
0:37:32 > 0:37:34Normally a jelly would be a bit stiffer than that.
0:37:35 > 0:37:37APPLAUSE
0:37:37 > 0:37:39The third prize, which goes on flavour.
0:37:40 > 0:37:42Not on appearance.
0:37:42 > 0:37:44Mr Valentine.
0:37:45 > 0:37:47Well done.
0:37:50 > 0:37:54And as we go from jelly to jam, what better way to finish things off
0:37:54 > 0:37:57than by getting stuck right into a jam roly poly
0:37:57 > 0:37:59with the Hairy Bikers?
0:38:01 > 0:38:08Oh... # Summertime, and the living is easy
0:38:08 > 0:38:11Ooh.
0:38:11 > 0:38:14Are you mad?! Shall we get on with it?
0:38:15 > 0:38:17This is a true family and school dinners classic.
0:38:18 > 0:38:20Can't beat jam roly poly in the rain.
0:38:21 > 0:38:24Jam roly poly pudding, it's not a new-fangled thing.
0:38:24 > 0:38:27Thackeray wrote about a jam roly pudding, you know.
0:38:27 > 0:38:30Charles Dickens wrote about a jam roly poly pudding in Bleak House.
0:38:30 > 0:38:32Mrs Beeton wrote about jam roly poly pudding,
0:38:32 > 0:38:34and Beatrix Potter did.
0:38:34 > 0:38:37The Tale of Samuel Whiskers or the Roly Poly Pudding.
0:38:37 > 0:38:43And Nelson used it as a pillow. That's not true, but everything I said was.
0:38:43 > 0:38:45We'd better get on. We may as well.
0:38:45 > 0:38:50It's a celebration of suet. Jam roly poly pudding starts off with self-raising flour.
0:38:53 > 0:38:56And it goes into a bowl. A dry bowl, preferably.
0:38:57 > 0:39:02Suet. And it's true to say there aren't really any health-giving properties to suet,
0:39:02 > 0:39:04so we can't sell you on that one, can we?
0:39:04 > 0:39:08Unless you're cold and thin, and need to put a bit of fat on.
0:39:08 > 0:39:11Don't just do it - make it with suet.
0:39:11 > 0:39:13A tablespoon of caster sugar.
0:39:14 > 0:39:16And a good pinch of sea salt.
0:39:16 > 0:39:20Figuratively speaking, you need to mix the dry goods together.
0:39:24 > 0:39:28'"Anna-Maria, make me a kitten dumpling roly poly pudding for my dinner."
0:39:28 > 0:39:31"It requires dough, and a pat of butter and a rolling pin", said Anna-Maria,
0:39:31 > 0:39:34considering Tom Kitten with her head on one side.'
0:39:36 > 0:39:37Ooh...
0:39:37 > 0:39:39'She borrowed a small saucer...' - Can we get on?!
0:39:39 > 0:39:44Got into that. Now, make the dough, and we're using semi-skimmed milk.
0:39:44 > 0:39:46You can use water if you're feeling frugal.
0:39:46 > 0:39:50God forbid you use whole milk, you know. You might destroy the health-giving properties of suet.
0:39:53 > 0:39:56A bit of mixing, and it all comes together into a big lump.
0:39:56 > 0:39:58That's your cue, Si.
0:39:58 > 0:40:01Thanks, mate. Anyway, on a dry, floured board,
0:40:01 > 0:40:03ideally, give it a bit of a knead,
0:40:03 > 0:40:06and then roll it out into a rectangle-type shape.
0:40:10 > 0:40:13Now comes the reason why it's sometimes known as dead man's leg.
0:40:14 > 0:40:16The jam.
0:40:18 > 0:40:25Now, what we do - leaving an edge around it you drop the jam, for even distribution, from a height.
0:40:27 > 0:40:29Rainwater-infused jam is optional,
0:40:29 > 0:40:33but you need a good splurge of any kind of jam in the middle of the roly.
0:40:33 > 0:40:35Steamed pudding, it's somewhat heavy,
0:40:35 > 0:40:39but you know, on an English summer's day there's nothing better than sitting by the fire
0:40:39 > 0:40:42with a slice of steamed jam roly poly pudding.
0:40:42 > 0:40:44Now, roll it up.
0:40:44 > 0:40:48Unfortunately, cos of the rain this is hard. It's sticking.
0:40:48 > 0:40:50Are we down-hearted? No.
0:40:50 > 0:40:53Never.
0:40:53 > 0:40:55What we want is the seam side to go down...
0:40:57 > 0:40:59Yes!
0:40:59 > 0:41:01See your roly poly pudding forming.
0:41:01 > 0:41:02Looksie.
0:41:02 > 0:41:05And when you put that in the oven, it's going to go...
0:41:06 > 0:41:08Like a little kid with mumps.
0:41:09 > 0:41:11So we do a pleat like so, you see?
0:41:12 > 0:41:14And the pleat is going to allow it to expand.
0:41:14 > 0:41:17Now we'll twist the ends like a Christmas cracker,
0:41:18 > 0:41:20and tie that with a piece of string.
0:41:20 > 0:41:22Show-wa-ha!
0:41:26 > 0:41:30If we were to steam this now, all the juicy goodness is going to escape,
0:41:30 > 0:41:32so we need to put that in another foil overcoat.
0:41:34 > 0:41:36The overcoat needs to have a pleat in it too.
0:41:36 > 0:41:40To create the steam, boiling water goes into a roasting pan
0:41:40 > 0:41:42which will sit underneath the pud.
0:41:43 > 0:41:45Place it with love.
0:41:45 > 0:41:48All we need to do now is place our little torpedo of lard
0:41:48 > 0:41:51into a medium-hot oven for about half an hour.
0:41:51 > 0:41:55Satisfaction guaranteed, which gives us time to make custard.
0:41:56 > 0:42:02This is a special custard. Rich egg yolks and milk with added Madagascan vanilla seeds for extra flavour.
0:42:03 > 0:42:06Sun shines in Madagascar, doesn't it?
0:42:06 > 0:42:08In the words of the immortal Morten Harket,
0:42:08 > 0:42:10the sun always shines on TV.
0:42:10 > 0:42:12Not in our shows.
0:42:12 > 0:42:14It's pelting down.
0:42:16 > 0:42:19Making proper custard is easier than you might think.
0:42:19 > 0:42:23Once you make it like this, you'll never go for the ready-made stuff again.
0:42:25 > 0:42:28Go on, Dave, get the poly out. I'll take over the whisking.
0:42:28 > 0:42:30Right-ho.
0:42:30 > 0:42:32HUMS
0:42:34 > 0:42:37Now, watch when you do this. There could be a spurt of steam.
0:42:39 > 0:42:41Oh-ho!
0:42:41 > 0:42:45Oh, that smells amazing. Proper old English puds.
0:42:45 > 0:42:47You can't whack 'em.
0:42:47 > 0:42:49If I had a plate I'd think it was Christmas.
0:42:50 > 0:42:54Oh-ho! # Jingle on the way, ready to eat #
0:42:56 > 0:42:59Jam roly poly. Proper.
0:43:03 > 0:43:05Look at that burnt bit there.
0:43:05 > 0:43:07Them are the best bits. They're brilliant.
0:43:10 > 0:43:11But it's light. It's not fattening.
0:43:15 > 0:43:17What a delicious way to end today's show,
0:43:17 > 0:43:19and I hope you all enjoyed it.
0:43:19 > 0:43:23Thanks again to our wonderful chefs, and I'll see you again next time.
0:43:25 > 0:43:27subtitles by Red Bee Media Ltd