Letter K The A to Z of TV Cooking

We've got some favourite dishes from your favourite TV chefs

and we're serving them up alphabetically here on the A to Z of TV Cooking.

Today we're looking at things linked by the letter K,

and here's just some of what's on the menu.

A meaty problem solved with Rick Stein's kofta.

I'm using bamboo skewers here because...well, they're soaked as well...

because they're slightly rougher than metal skewers

so the meat tends to stick to them a bit easier.

There's king prawns from the Saturday Kitchen team...

And a taste test with kulfi for Anjum Anand.

It's a bit toffee-like. It's like a toffee crunch type of thing.

Is that what it is? It's got toffee in it. But there's more!

First up, it's Nigel Slater getting to grips with a vegetable that many of us won't have cooked with before.

This K is for kohlrabi.

It's all too easy to be a little bit dismissive of things we don't know and understand.

That includes the vegetable world.

I never knew how to treat kohlrabi.

I know they're very beautiful vegetables, very unusual to look at,

but I really didn't know what to do with them.

I might have even been a little bit rude about them.

You might not have come across kohlrabi.

The name literally means cabbage turnip,

but they're actually more sweet and juicy,

which makes them perfect to pair with some more familiar fruit and veg

in a delicious winter coleslaw.

The pale green kohlrabi looks amazing with these thin slices of white and pink grapefruit.

If you're not a grapefruit fan you could use a large, tangy orange instead.

Now a little dressing.

I need a squeeze of lemon juice, and some salty capers.

Then also in there just a little bit of olive oil.

I want this salad to be full of crunch. I want it to invigorate and surprise.

So I'm just going to put together a simple, luscious topping.

I'm putting in some little spring onions.

Very finely sliced.

I'm going to put a tiny bit of garlic in there as well.

I only use garlic raw.

It's very juicy and fresh looking.

A few slivers of that,

and then some yoghurt.

This creamy yoghurt would be great as part of any crunchy salad.

I'm going to try it with another under-used veg.

I think I'd seen celeriac sitting around in the greengrocers for years.

I didn't know what it was.

There's something very pleasing about the smell of celeriac.

This is a sort of salad that I'd eat

when I had a hangover, or maybe if I'd eaten too much the day before.

Celeriac browns quite quickly when you cut it, so it's worth having a lemon on hand

just to squeeze over it.

I think the salad could do with some more fresh parsley.

It has a really grounding effect on a dish.

Brings it back to earth.

I put quite a few things that are either new to me, or...

..things I don't use very often, so it's something in there that I know really well.

And that's beetroot.

Add a little olive oil to the yoghurt mixture,

toss together with the grated veg, and you're ready to assemble the salad.

Onto here.

You know, I do love soothing food with familiar flavours,

but I also like things that startle and excite.

It's crisp and it's crunchy, and it's got that sourness to it as well, and it's delicious.

It's a new, fresh salad, and I love it.

I spent much too long ignoring our more unusual vegetables.

This dazzling dish just reminds me of how versatile and full of flavour they are,

both raw and cooked.

Kohlrabi and celeriac - give them a chance.

They might just end up as a regular treat.

Thanks, Nigel. Certainly worth trying out.

Now, Rick Stein's another kohlrabi fan,

but the main K in the recipe he's about to serve up is for kofta,

a spiced meat dish from Turkey and the Middle East.

Well, I'm making some lamb koftas.

The thing I liked about the Ocak was the fact that although it was full of theatre

with all that smoke and the barbecue charcoal and everything,

there was nothing unnecessary.

It was all required for the cooking. It wasn't sort of overdone.

Anyway, I'm just grating some onion to go in my koftas.

And garlic, of course, which I'm just crushing.

I'm using about six cloves here, and now I'm going to roughly chop a handful of flat-leaf parsley

which I believe features heavily in Turkish food.

And next some chilli flakes, because they like their koftas a little fiery.

Then some seasoning of salt and ground black pepper.

I think it's very important with these koftas to do everything by hand.

Obviously not the mince.

You can use a food processor, but I just like the bits,

I like the hand-chopped bits in it when you come to eat it.

So you really need to squidge this up nicely, otherwise it won't stick to the skewer.

I'm just going to take a sort of a slightly smaller than a cricket ball piece

that I can just mould up into a sort of sausage.

Roughly, like that.

I'm using bamboo skewers here because...

- well, they're soaked as well -

..because they're slightly rougher than metal skewers, so the meat tends to stick to them a bit easier.

One of the problems with koftas is the meat actually sliding off the skewer.

There we are - perfection.

I've seen people gazing at these kohlrabis in supermarkets,

and must be thinking, "What on earth is that?"

Actually, they're missing a real treat.

In fact, they're not that dissimilar to turnips, or swedes,

or a member of the cabbage family.

Great in salads.

Now, this is a seriously good salad.

It's sliced kohlrabi, carrots and cumin seeds

fried in oil for maximum flavour.

There are certain things that are done in this series that I can really recommend,

and this is one of them.

Next, some lemon juice for tartness.

Salt and pepper.

And I promise you, this is as good as coleslaw, but much better for you.

And the perfect companion to a fiery kofta is some cooling mint and yoghurt on the side.

It's simply chopped garden mint put into a bowl of plain yoghurt

and seasoned with a bit of salt.

Back at the Ocak, they add garlic and cucumber, and call it cacik.

If you think about it, a satay's just another sort of kofta,

and the flavours change.

In Morocco you probably have cumin and paprika, and Turkey and beyond

you've got lots of coriander, lots of cinnamon, mint, that sort of thing.

A little note here - yoghurt, or yeo-gurt as the Americans and Australians irritatingly call it,

is a Turkish word, and it means, well...yoghurt.

Rick threaded his koftas onto skewers, which actually makes me think of kebabs,

and here's a recipe for a seafood version

with Tony and Giorgio.

What are we going to cook? You know what we're doing. Seafood.

Insalata di riso.

Have you ever had rice salad?

I do. My mum make the worst rice salad in the world.

She even put, um...

Wurst in there.

What's Wurst? German sausages. The horrible one.

Yuck!

What does it taste like? I don't know. I never eat it.

I always say, "Oh, no, I don't like rice."

Right, well, this is different,

because I want the salad to be a lot wetter.

Is it? Yeah. OK.

And we're going to put samphire.

Samphire? And asparagus.

Really, I want thin ones, but these are a bit big.

Could you cut them in half down the middle?

You blanched those ones, didn't you? I blanched them already.

You blanched the rice as well. I did.

It's only long-grain rice. Long-grain rice.

In this rice salad, George, I want it really moist.

It comes from the vinaigrette which is a very simple flat parsley,

chervil chopped,

plenty of capers, yeah, and chopped gherkin.

And a normal three-to-one white wine vinegar.

With...

With seafood on these skewers. We'll do them on the barbecue.

I think you need something sharp, a sauce that's sharp,

so I'm going to make enough sauce to go round the edge of the salad as well.

I thought you need something sharp to poke your eye so you don't see what you're going to eat.

Do you like gherkins? Yeah.

Do you know what a wally is?

That's what they call me. "Hey, you wally."

Yeah, we know that, but...have you ever had a wally?

No. What is it?

Like the big gherkins. The dill pickles.

Oh, yeah. The massive one, like that.

Yeah, yeah. They're very traditional in the fish and chip shop.

Yes, yes, on the jar. Yeah.

With those bad eggs as well. Pickled eggs, yeah.

You've got to have some courage to have one. Have you ever eaten one?

Are you mad or something?

OK.

White wine vinegar. Aceto di vino bianco.

Yeah.

How much? Three to one.

Three to one. What is that? Three to one?

I'm just about to finish it!

Three parts oil, one part vinegar.

That sounds a little bit like I read this one somewhere else.

I think somebody's...mingling with my recipe.

Get on with that.

Salt. Salto.

Sale.

Pepperallo. Pepe.

That's brilliant.

And...

Oh! Olive oil. From Devon.

And I'm going to put a little touch of water in it.

Should I get you some water? Thank you, darling.

Where is the Trex?

HE WHISTLES

Little bit more.

That's fine.

Let's build it, shall we?

Let's go. George, capers, please.

Capers. Shake them in for us, mate.

HE WHISTLES

I am so glad I get such intelligent jobs in this place.

See that, look? E bello.

Right. Riz? Riso.

How much rice are you putting in there? I don't know. You tell me. It's your recipe.

You just keep putting it in! I think that's enough, George.

When you are a good chef, you know what they say, no?

I wouldn't know.

I wouldn't know what you're talking about!

No, of course you wouldn't know what I'm talking about.

When you are a good chef, it would be same thing to put a thing in your mouth, and touch it.

You should understand what it tastes like by touching it, you know.

Really? Yeah. It's not true.

Right, I think you're done there, George.

This, you know... I know it's your recipe, but it looks fantastic.

Thanks very much. Let's plate it.

Che bello!

Bellissimo.

I really, really like it.

Am I a kitchen godness or what?

Goddess. Godness.

Goddess.

And we're going to finish it with caper berries.

Here we are!

Meals on wheels.

Meals...on...wheels!

The barbecue might be minging, George, but the fish is nice.

The fish is gorgeous, man.

So, we've got scallop...

piece of monkfish, fresh tiger prawn,

raw.

Scallop, monkfish, tiger prawn.

Finish with the scallop, right? You don't have to keep repeating the same three things all over again.

I'm shouting in what order they go.

Yeah, but if you've done it once...

What is it, scallops?

Salt, olive oil, pepper.

You go and get that.

Salt, olive oil, pepper...

This is going to be a complete disaster.

It started like a disaster. It's going to end up like a disaster.

Pepper.

You always have to consider the distance from the fire to your food.

It's very important it's not too close.

So...

a touch of olive oil.

And a touch of olive oil.

Tony, you're going to set on fire the house, the garden, the whole thing.

Let's go.

So this is a barbecue, and the actual fish cooks on the heat coming from the fire,

but it doesn't touch anything.

It doesn't touch anything.

So much better when it's like that. Yeah?

I think the balloon's gone up. OK, here we are.

It's uh... Oh.

It's hail now.

This is a real barbecue.

Look at this. Now we got hailstones coming down!

Fantastic! Let's have a turnover, shall we?

Ooh, yes! Oh.

A bit more. Oh, it's gorgeous, actually.

Beautiful. You hold this.

Wait a minute to turn them. I'll go and get a nice plate.

Hold it a minute. Grab the salad, George.

Yeah.

Tony, your wife is arrived. Be careful.

She's looking for the hairdryer. She has to go out!

She has as well!

She says, "Where is the hairdryer?"

Now it's really raining, but for real.

George, I think it's slowing down.

That's good. That's good news.

It's going to be just freezing, and cold and grey.

It's not going to be raining as well. Ooh!

That's fantastic.

One of thing that puzzles me as well is that it rains almost every day in this country.

Three days, four days in the summer with the sun - water shortage.

Where the hell does this water went?!

Where did it went? Who took it all?

I waited all my life to be able to express myself in front of a couple of millions of people.

And here I am - look.

# Volare... #

Now, I tell you what - joke apart, I'm looking forward to have this barbecue

because, whatever, but the fish look fantastic.

Oh, George. This is like delicious. Look.

Yeah.

Because then there is another very classical thing that you do -

you just drop it in the fire, and then you go to the sink,

wash it, and give it to your mother-in-law.

Not my mother-in-law, because my mother-in-law is lovely.

My mother-in-law's lovely.

Is she? If you're out there, Pam, I haven't dropped your fish.

That's not what you were saying before when the camera wasn't rolling.

She's a lovely lady, my mother-in-law.

Right, what do you reckon, George?

That looked delicious, chaps. Thank you very much.

But I've got a question now -

does a kebab have to be cooked on a skewer?

Not according to Valentine Warner it doesn't.

No.

Venison is a wonderfully versatile meat,

fantastic in stews and pies, brilliant roasted or simply grilled.

It also makes one of the best snacks ever.

First, make a spicy tomato sauce.

Add olive oil to a hot pan...

finely dice a red chilli, and fry.

Add some chopped tomatoes.

A good squeeze of lemon juice.

A pinch of salt.

A teaspoon of sugar.

Pop in a stick of aromatic cinnamon,

and a sprinkling of punchy ground cumin.

Now leave the sauce to bubble away while you get on with the rest of the recipe.

Cut a piece of venison fillet into small chunks.

Season with salt and pepper.

Coat with a dash of olive oil...

and fry in a hot pan.

Put the succulent brown venison on warm flatbread.

Finely slice some crisp, white cabbage.

Cut a gherkin into thin slices.

Then pile on thin slivers of red onion.

Next, spoon over the spicy tomato sauce.

For extra yumminess, chop a clove of garlic,

stir into some mayonnaise, and dollop on.

Finally, top with a couple of sprigs of mint.

You're now ready to roll up this wonderful parcel of deliciousness

and tuck in.

Mm.

The best kebab ever.

Mm.

Thanks, Valentine.

Now, we've had a few examples of Middle Eastern cooking today, and here's another one -

it's K for kataifi, and here's Silvana Rowe showing James Martin

one of many ways to use it.

Sweet basil and kataifi rubbed prawns with pine nut tarator.

Now, this is...kataifi?

This is kataifi, or it's called kunafa in Syria,

but in Turkey it's called kataifi.

It's a Middle Eastern, eastern Mediterranean pastry.

It's like a very finely shredded filo pastry.

As you can see, I've covered it with a damp cloth.

You have to keep it under damp cloth, otherwise -

Filo pastry, cos I've seen a lot of this done with vermicelli sort of noodles as well.

I do that at the restaurant.

This is finer. This is a lot, lot finer.

Very, very crispier in my opinion.

I marinade the prawns before, actually. Be told, all right?

But he's from a non-exotic land, you know. Stick with me, stick with me.

If you want exotic food after Christmas, this is what you want, you know.

In Ireland we use this for a wake for the old guys.

Your turn will come, darling.

Your turn will come.

Now, peeling the prawns here. Do you want the heads on or off?

No, please, if you de-vein them, but mind your suit, of course.

I don't know why you are wearing a suit on this programme.

Where are your whites, I don't know either, but...

Are you ready, by the way? What have we got? What's this spice?

This is... So cumin is going in. Garlic is going in.

And Tabasco.

This is just to marinade them because I want to give them some flavour.

Those are beautiful, delicious fresh prawns.

You don't have to go for fresh. Frozen still works very well.

But these are massive. They're massive.

Very luxurious. Let's cheer ourselves up after Christmas, you know.

These go in the fridge how long? I would say about three to four hours.

Overnight is not a big thing either, but no more than that.

Oh, good. So, what I'm going to do now...

The bigger the better, the leaves.

I just like the green shining through like tiny little emerald pieces.

What I'm going to do now is just get a marinaded prawn.

Wrap it ever so gently. Now, I'm going to do the wrapping.

So you wrap these up? Yeah, you wrap them up

in the strands of the kataifi pastry.

And then I'm going to push this one down.

The next one I'll do the same thing.

Three per portion is really very generous.

I'd say two would be enough.

New Year and all that.

Can I do one? Yes, please. Try, try.

Right, so you put that... No pressure. So, basil leaf.

Basil leaf. There. That on top?

Yeah, yeah. And you wrap that round?

It's a little bit generous on the pastry side.

You don't want to stuff people with too much carbs, really, do you?

This is... OK, so, what I'm going to do now,

I'm going to put them one by one. I'm holding them with my thongs.

The temperature, really, don't want it too hot -

With your what? Tongs. Oh, right.

There we go again.

Same old thing.

When somebody's been 25 years in this country,

Silvana's accent is still a major source of amusement.

In fact, I think that's why I'm on this programme, and he denies me a kiss even.

All right, what else?

I'm putting the other one in.

I'm holding it slightly because I don't want it to open up.

They will look gorgeous. They will look like tiny little hedgehogs, you know.

So, you never have to use a little bit of egg, or fat, to help -

No. I'll tell you why. Because the pastry... I tried with egg.

The pastry gets very massive, like concrete.

Like covered in concrete.

I like the freeform. I like it really kind of all over the place.

So, what happens - Well, wrap it up again.

Wrap it up again, put it in the freezer. Nice and easy.

So I'm going to cook it here now.

Now, this is the garnish, is it? Yeah, this is the garnish.

Basically, it's a pine nut tarator.

The original tarator from this neck of the woods is a bit like a tartar sauce,

but it is the Middle Eastern answer to tartar sauce,

and it is mayonnaise-free, of course.

What I'm going to do is put the bread in here.

Put the water. If you want it richer, you can actually do it with milk.

You know? So what I'm going to do is just take...

just the middle of the bread.

How long do you cook these for, by the way? About three minutes.

Two or three minutes because they're majorly huge.

Put it in here.

What does the bread do for this? Just acts as a bind?

Nice body, nice bind, and we have a lot of sauces in the Middle East and eastern Mediterranean cooking

that actually have bread, because it gives this wonderful, silky body.

Romesco's another one, isn't it?

Tomatoes and that sort of stuff. Yeah, yeah.

So, a bit of that.

Parsley. Yeah. Where is my garlic gone?

What did you do with my garlic? Sorry.

OK, the garlic goes in here. Lemon?

Do you want lemon? Yes, please. Can we squeeze some lemon in?

It's kind of like... Would it be fair to say their version of a pesto?

I'd say more tartar.

I really would go for tartar, and I like it quite heavy on the garlic.

So, put this in. Maybe a bit of salt, a bit of pepper.

How are my prawns doing? I'm checking them out.

What would you normally serve this sauce with? Fish. It's great with fish.

Or vegetables. What I'm doing with the king prawns now, you can do...I call it tempura,

like an eastern Mediterranean tempura.

I know it's a bit of a cheat, but chunks of aubergine, chunks of carrot,

okra, for example, so if you're vegetarian

you can do the same thing, you know, and this is a great sauce to go with.

Are you... It's quite dry, or not...?

Well, you can add a little bit of water to it if you want,

just to make it slightly...

I wouldn't really...

I wouldn't really be adding anything else other than water.

OK.

OK. Now, let's see what's happened here.

These prawns, look at them. They look fantastic.

Great dinner party. Beautiful.

So, where would people buy that from?

I mean, can they buy... Middle Eastern, Turkish shop.

No, this is beautiful as it is. I would not...

You're right. The consistency is more pesto, but basically...

what we have here is...

..it's really pine nut tarator.

So...

Prawns sit on it as well.

They just look great. They're beautifully dramatic, aren't they?

So, that's definitely going to be in his restaurant, you see.

Vermicelli's gone. It's one of my recipes.

I knew you were on the show, so I thought, "What better way to wind him up?"

Do you want a touch of lemon or not? Yeah.

Over the top.

Remind us what that is again.

This is sweet basil and kataifi-wrapped king prawns

with pine nut tarator.

Coming to his restaurant near you.

Thank you, team.

Now, the next K dish is a really interesting one.

It originated in India, and it was brought back here in the days of the British Raj,

and introduced as a breakfast dish.

A breakfast dish that's miles away from cereal and toast.

It is of course kedgeree,

and here with the know-how are Jennifer and Clarissa,

The Two Fat Ladies.

I'm going to make good old kedgeree,

one of the most comforting of dishes.

It was originally from India, and it was a simple sort of...

almost peasant dish made out of just rice and lentils.

Anyway, what I'm doing is first of all frying some onions.

I'm going to put in some garam masala.

And we'll put in some turmeric...

..which is really the saffron of India.

It has this wonderful colour - bright, bright yellow.

I imagine that's what they use when they say saffron robes.

It's probably turmeric robes.

For the Buddhist monks. That's a very good point.

When you get it on anything, it's impossible to get out, isn't it?

Impossible. Very good dye.

It does make a wonderful colour

that will go very beautifully with the haddock.

These have to be fried until they're soft.

You don't want them...you don't want them raw chunks.

Which is just as well, really, because it brings out the flavours of the spices.

Mm, lovely, that smell.

They're all right now. They're done. They're soft.

(IN SCOTTISH ACCENT) So I'll take them away to meet the haddock.

Can I have this, then? Oh, yes, pray do.

Now, here I've got a really beautiful bit of smoked haddock.

It's the real sort. If it's bright yellow, it's dyed.

Don't get it. But what I do is I've already poached it,

and I find the easiest method is to just pour the entire thing into the sink.

Like that. Then you don't have any other mess, and you can just wash the sink out again.

It's easy in here to take the skin off.

Peels off a treat.

And just take a lump over here, and flake it into the onions.

It's a good thing to do it by hand, you see.

You can feel for bones.

We smoke our haddock much less than they do on the Continent.

It's got a much nicer flavour. Yes, I quite agree with you.

Theirs tends to be much harder as well.

Mm.

Such an unappreciated fish, the haddock, isn't it? We're so rude about it.

When somebody's down and glum, you say "the haddock mouth".

Nobody writes wonderful, glowing articles about the beauties of haddock.

And yet it repays you so kindly when you show it a little affection.

Well, everybody loves it, don't they, in the fish and chip shop?

Now, let's stare, and look for any further bones.

Yes, that's fine. It's a good fish.

Now, we get the rice. It's good basmati rice.

And just boil it in furious boiling water with some salt in

until it's just done.

Then strain it, and then it's ready to tip in.

And now we'll put some chopped eggs in.

I like them hard-boiled, but not rock-hard boiled.

I like there still to be a bit of moisture just in the middle.

It's tastier, I think.

It's good to get it all mixed so the flavours go through everything.

And the colour.

You don't want sort of white patches.

The great thing about kedgeree,

you can make it all before.

You can boil the rice, you can have the fish ready,

etcetera, etcetera.

When I used to do big parties, you know,

either for after a dance, or if people wanted a late thing,

I used to do it all before, and then just reheat it in the oven slowly,

and then just before serving add great dollops of butter - that's always a good idea.

And now...

just for a bit of prettiness,

and flavour,

I'm going to put parsley over it.

And then these lovely little fried onion rings.

It's what the Indians always put on rice, and I think it's delicious,

that sort of caramelly taste.

And it's ravishing, you see?

Indeed. And delicious.

I'll just put this on the lid of the Aga to keep it vaguely warm.

Kedgeree is for comfort, and the old colonels.

Now, this next dish is offal.

Not awful. Offal.

Kidneys are our K here, and here with a classic steak and kidney pudding

is Matt Tebbutt.

For this recipe I'm going to be doing a real kind of offal classic,

and it's one to maybe dip your toe in the water

of offal eating, and it's using one of the most popular cuts,

and I'm going to be doing a steak and kidney pudding.

The kidneys that I first experienced were in school.

They were over-cooked, and very grey and chewy,

and almost inedible and disgusting.

I think that's what a lot of people's kind of memories are,

but this...I mean, this recipe is going to be totally delicious

because it's been cooked for such a long time.

I'm using beef kidneys in my pudding, and ox cheeks instead of regular steak.

Get them from your local butcher.

The colour and the texture of a kidney, that's really important.

It shouldn't be sticky, it shouldn't have any smell either.

It should be very sort of fresh...

And kidney, and offal in general, has got a sort of two, three-day shelf life.

It's very important that you get it fresh.

This is the ox cheek. This is a real classic recipe.

It's based on a Mrs Beeton recipe, and it's one of those that I don't think you should mess around with.

It doesn't need it, you know, because if you get good beef,

and good kidneys, you've got all the flavours you need.

And I'm sticking with a traditional suet crust too.

Suet pastry's kind of fallen out of fashion, as it were,

but very, very easy, totally delicious.

And it's kind of a meal in itself. You don't need loads of potatoes, and what have you,

because the pastry, as it were, is just so rich, and soaks up all those juices.

Wrap it.

And then give it about an hour in the fridge.

Brown the meat.

Now, once it's in the pan you want to leave it alone, and don't be playing with it too much,

because you're going to lift it off the base, and it's going to kind of...

It won't brown as well, and you won't get those nice, caramelly juices.

That's what gives you lots and lots of flavour.

Get that out, and that's what I'm talking about,

those nice kind of golden-looking bits and pieces on the bottom of the pan.

Before you lose those, just get a little bit of water in there.

Swirl it round. Get that into your finished stew.

Then in with the kidneys.

Drop them in, then leave them alone.

Now, the reed was a real kind of challenge for me.

In my head, offal meant things like liver and kidneys,

and delicious ox tail, but that was...it was quite hard work,

and I remember the smell of it, and it's not for everyone.

Some people love it, but it's not for everyone.

But this is a very different...ball game,

because this, the kidneys are going to give that just delicious flavour.

And they're going to be so soft. You're almost not going to notice they're there.

Then add the celery and onions to the meat,

and some good old British stout.

This recipe is everything you'd want in a meal, I think.

It's the perfect kind of plonk it in the middle of the table, cut it,

everyone goes wow,

and it's kind of a taste of the past in a way, without sounding too romantic.

Once the filling has cooled, pour it into a pudding bowl

lined with the suet pastry, and seal it in.

That's it. Done. Right, OK. So now we need a lid.

Now, the lid I've got... You can always use foil and some greaseproof paper,

or you can buy this clever stuff, which is all in one.

It's important, because it's going to swell as it cooks...

it's important you put a crease.

Then steam it for around four hours, or use a pressure cooker like this one,

and leave it to cook for two and a half hours...

...before turning out, and diving in.

Beautiful.

Beautiful. That looks...really good. It smells amazing.

That suet pastry...

Don't be upset. It will start to fall apart.

And there you have it - my classic steak and kidney pudding.

Right, let's try. The smell, the aromas from this are just brilliant.

It's a real winner. It's a classic for a reason.

You've got to go out, you've got to try offal.

You've got to get it in recipes like this because you won't be disappointed, I'm telling you.

OK. So, we've had lots of savoury dishes up to now,

but it's time to move on to something sweet.

Here's a classic European pudding.

We're joining Raymond Blanc for a look at how to make a traditional German kougelhopf.

Hello, Christine. (GREETS HER IN GERMAN)

See, I have learned my Alsatian for you.

Long time ago.

Oh! Can I have a spoon? Can I taste it?

Ooh la la.

C'est chaud.

C'est frais.

C'est toutes les fruits.

It just bursts in the mouth with its freshness.

Christine sells 300 different types of jam in a year,

as well as local pastries, but her signature cake is a tradition

that has survived in Alsace for centuries -

the crown-shaped kougelhopf.

This kougelhopf is so traditional.

It represents so much Alsatian pastry.

Ah, you cut it sideways. Of course. Silly me.

The kougelhopf is often eaten on a Sunday, and is considered better slightly stale,

so Saturday's bake is perfect.

So delicious.

I'm just dribbling all over it!

Ooh la la, that looks so beautiful.

That one is for me.

Oh, beautiful. It's so light it could float. Allez.

It's wonderful.

There's a richness. The coolness as well. It's cool, it's not sweet.

The sweetness of the jam and freshness of the cream top the kougelhopf.

It's a simple but perfect union.

Mm, c'est bon. J'adore.

It's Sunday morning after all. This is our treat.

Can we have it?

C'est un grand morceau.

Raymond loves the kougelhopf so much

he's hoping to persuade Christine to give him her recipe.

This is the first time actually I ever do a kougelhopf,

and I wanted Christine to do it for me.

Mm. OK? Yes. I wanted to learn from you.

A classic sweet yeast dough is the basis of a kougelhopf.

Flour, milk, sugar, eggs and salt.

Christine's father was a fourth-generation baker,

and the king of kougelhopfs.

My father had to go to the hospital, and I asked him,

"How do you do the kougelhopf? Give me your recipe."

And he said, "Enough yeast, enough flour."

And I said to him, "But you are crazy. I cannot do your recipe

if you don't tell me how much."

I wanted to murder him at this time.

And he was going to hospital! You're not my father!

THEY JOKE IN FRENCH

Then he said to me, "Go, and make, and try.

Kougelhopf is coming from the heart

towards here, and then it comes out."

The balancing act of ingredients is often unspoken amongst bakers.

The mysterious alchemy of ingredients,

recipe and experience cloak the bakers' craft.

So, she's looking at the strength, because that gives you the quality.

It has worked beautifully.

The temperature is right. That's when you can actually spread the dough, and it is ready to proof now.

Alcohol with rum. With rum.

Raisins soaked in rum add a final touch.

Christine is accusing me of having eaten all the raisins.

Then the cake dough, with five generations of love and knowledge,

is left to rise...

I love the way she touches it. It's gentle.

..ready for the oven, and more hungry mouths.

Every day her father before her made it every day, and her grandfather before her made it,

and so on, and so on, and so on.

So it's a very well-practised recipe.

That looked awesome, but if you fancy something a bit more refreshing

why not try this dessert beginning with K that comes

courtesy of Indian food expert Anjum Anand.

Kulfi isn't something I necessarily make at home.

It's not complicated, but it's time-consuming,

so I've come to La Portes des Indes, one of London's best Indian restaurants

to see how award-winning head chef Mehernosh makes it from scratch.

I love kulfi, so I can't wait to try it.

So, Mehernosh, what's the basic difference between kulfi and ice-cream?

Well, in an ice-cream you've got milk mixed in with egg yolks,

other flavourings and stuff.

You've got a lot of air incorporated.

Kulfi is basically just thickened, reduced milk.

What is that in there? Is that something to flavour it?

That's a piece of ginger, because the kulfi we're making is a mango and ginger kulfi.

Oh, nice. Nice and seasonal.

Basically, it could be any flavouring, couldn't it?

You let your imagination go.

One of the first kulfis I made was a chocolate kulfi.

So, I mean, using pure chocolate. Decadent.

Absolutely. That one was one to die for.

Indians love rich desserts, and kulfi is certainly that.

Westernised cream is whisked up, full of air,

but kulfi is basically condensed milk.

So, it's bubbling now. That's it. Shall I add this? OK, add the sugar in.

Stir it down.

That'll do. You've got to vary the sugar based on what you're going to add in.

So the sugar's reduced because you're going to add some mango pulp which itself has got some sugar in.

Of course. You can just see that it's a perfect kind of creamy, buttery...

It doesn't look like milk any more. It looks like something has been added to it.

And that's it.

Is this your plain boiled liquid?

So we add in the mango puree. Would you mind whisking?

I'll be whisker.

Taste and see if you need some more. A lovely colour.

Pop in some of that candied ginger.

Mm!

A dash of that bit of ginger juice.

Is that fresh ginger juice? Mm-hm.

Ginger does actually boil down.

Then extract the juice out of it, and cool it down.

That's why it's a bit cloudy.

Is that milder than just fresh ginger juice?

Yeah, so it doesn't hit you straight.

Why don't you have a taste? Can I? Thank you.

Mm!

Getting there. No, that's there.

That's good, that's good. That works for me.

Now it has to be frozen.

Mehernosh has really brought kulfi into the 21st Century

with some imaginative combinations.

It would be a shame to leave without trying some of them.

I can tell that's the mango ginger. Correct.

Just the right texture. Not icy at all.

I'm going to dig in as well. Mm!

Fantastic. And you get the fruitiness of the mango,

and you get a bit of the ginger at the end.

I don't know what these are. You're not telling me.

You want me to actually guess what they are.

It's a bit toffee-like. It's like a toffee crunch. Very good.

Toffee crunch type of thing. Is that what it is?

It's got toffee in it, yes. But there's more.

Chocolate.

Just nuts. Just nuts? Oh.

Mm, it's really good. I'm guessing rose.

Obviously.

Not so rosy. Pomegranate?

Pomegranate and rose, yeah.

I do like making kulfi. All that stirring is rather therapeutic,

but the shop-bought variety's absolutely fine too.

It's not like it's difficult to make at home.

It's a very simple dish. Like we said earlier, it's just a bit time-consuming.

You've got to be patient, but the end result is great, I think.

You can try different variations, different flavours.

It's fun. And very, very moreish.

That's the last of today's dishes.

Now it's your turn to get cooking.

Thanks to all our chefs, and do join me for more remarkable recipes next time.

See you soon.

Subtitles by Red Bee Media Ltd