0:00:02 > 0:00:04This is the show where we bring together some of the nation's top TV chefs
0:00:04 > 0:00:07and letter by letter, serve up some of their greatest ever dishes.
0:00:07 > 0:00:11It's as easy as ABC on The A To Z Of TV Cooking.
0:00:28 > 0:00:31Today we're looking at things linked to the letter L
0:00:31 > 0:00:35and here's just some of what we have on the menu.
0:00:35 > 0:00:38Valentine Warner tries an unusual method of preparing lobster.
0:00:38 > 0:00:40So, this is lobster yoga?
0:00:40 > 0:00:45You use the claws to put him, as you said, into the yoga position.
0:00:45 > 0:00:49We've got a leek-lined lasagne dish from the Hairy Bikers.
0:00:49 > 0:00:55Hold on, hold on, what are leeks? They're rolled, aren't they? Yeah, aren't they?
0:00:55 > 0:00:58So, flatten a roll out and what do you get? A sheet.
0:00:58 > 0:01:00These are the future.
0:01:01 > 0:01:06And Jamie Oliver with a squeezy peezy lemon and lime cream tart.
0:01:06 > 0:01:08There's something about squeezing that I like.
0:01:08 > 0:01:11You've got a very good squeezing action there, Jamie. Yeah, I'm proud of it.
0:01:13 > 0:01:18First up, we're looking at L for lamb and we've got three wonderful recipes here,
0:01:18 > 0:01:23so let's get the ball rolling with a great-looking curry from Anjum Anand.
0:01:24 > 0:01:25We're going to cook a lamb curry.
0:01:27 > 0:01:29Cooked with squat green chillies,
0:01:29 > 0:01:31this curry comes from Hyderabad
0:01:31 > 0:01:34in southern India, where they love strong flavours.
0:01:35 > 0:01:37An onion? Thank you.
0:01:37 > 0:01:40All I want is a really rough chop because I'm going to blend it anyway.
0:01:40 > 0:01:44Ground fennel seeds with their distinctive anise flavours.
0:01:44 > 0:01:46Smell that. Cor, that's quite strong, isn't it?
0:01:46 > 0:01:51A little bit less than a teaspoon. Turmeric, with unmissable colouring.
0:01:51 > 0:01:53Garam masala.
0:01:53 > 0:01:56So, you'll smell a mixture of spices but it's more familiar.
0:01:56 > 0:01:58It's like a cinnamon sort of smell.
0:01:58 > 0:02:01There's a lot of cinnamon in this one but there is cinnamon in garam masala generally.
0:02:01 > 0:02:03And these are poppy seeds.
0:02:03 > 0:02:07I know they don't look like normal poppy seeds to you because they've got the skin removed.
0:02:07 > 0:02:10These are very typical for the Hyderabad region, they use a lot of poppy seeds.
0:02:10 > 0:02:14Along with chopped fresh ginger, garlic and tomatoes,
0:02:14 > 0:02:18this is going to be our masala, or curry mixture.
0:02:23 > 0:02:25How's that?
0:02:25 > 0:02:28That looks all right actually. Now you have two options.
0:02:28 > 0:02:31You can either put the meat in that and leave it to marinate
0:02:31 > 0:02:35and you can just leave it there for a few hours, go out and do a job,
0:02:35 > 0:02:37come back, or do it at night for the next day.
0:02:37 > 0:02:39The flavours will already start getting into the meat.
0:02:39 > 0:02:43If you don't have loads of time, you can just cook with it straight away.
0:02:43 > 0:02:46This is a really flexible dish to make.
0:02:46 > 0:02:48Cooking the masala right now will also tenderise the meat.
0:02:48 > 0:02:51When it's finished, Paul could then leave it and reheat it
0:02:51 > 0:02:53when Blue Watch are hungry.
0:02:57 > 0:03:00There's a lot of Indians who say that if you make a lamb curry
0:03:00 > 0:03:03or a chicken curry the day before, it will taste better the next day.
0:03:03 > 0:03:08Before I start cooking the meat, I'm frying off my whole spices.
0:03:08 > 0:03:11In this case, cumin and nigella seeds,
0:03:11 > 0:03:13a classic Indian cookery technique.
0:03:13 > 0:03:18This ensures that they get cooked properly and flavour the oil.
0:03:18 > 0:03:19Let's get the lamb in. OK.
0:03:25 > 0:03:28It does look very nice. A strong smell as well. Well, it's a curry.
0:03:30 > 0:03:33I'm not apologising for my strong curry because a lot of people
0:03:33 > 0:03:37will go, no coconut milk is going in it, nothing to mellow it.
0:03:37 > 0:03:40Curries from this region tend to be real curries.
0:03:40 > 0:03:4410 minutes on a gentle heat and the flavours of our curry mixture
0:03:44 > 0:03:47are really being drawn out.
0:03:47 > 0:03:50What I want to show you about this curry is, I keep the bone in.
0:03:50 > 0:03:54Indians always leave their bone in because the flavour of that,
0:03:54 > 0:03:56the lamb flavour we love is in the bone so if you keep it in the lamb,
0:03:56 > 0:04:00you don't have to add meat stock.
0:04:00 > 0:04:02But also, when the meat starts falling off the bone,
0:04:02 > 0:04:05you know it's really cooked and tender so it serves a dual purpose.
0:04:05 > 0:04:08Now to add that special flavour, chillies.
0:04:08 > 0:04:15We are using jalapenos, mild green chillies that won't overwhelm the other flavours with their heat.
0:04:15 > 0:04:17How spicy do you like it? Be honest.
0:04:17 > 0:04:20I'm not normally adventurous with spices.
0:04:21 > 0:04:25To make them extra mild, we've taken out the seeds,
0:04:25 > 0:04:28frying them first to bring out the chilli flavour.
0:04:28 > 0:04:31They're not as hot as the proper Indian ones we used to cook with.
0:04:31 > 0:04:33If I use six of these, you will die.
0:04:33 > 0:04:38Someone once told me that if you do eat something that is too hot,
0:04:38 > 0:04:42the best thing to do is to take a spoonful of sugar. Is that right?
0:04:42 > 0:04:44Sugar and yoghurt.
0:04:44 > 0:04:47So, now, the best way to know if your masala is cooked is to try it
0:04:47 > 0:04:50and if there's no harsh elements coming out at you,
0:04:50 > 0:04:53then it's cooked and you can go to the next stage. Have a go.
0:04:53 > 0:04:57Because it's quite smooth, you can taste what the curry's going to be like.
0:04:57 > 0:04:58We can add the water.
0:04:59 > 0:05:02Our work is essentially done.
0:05:02 > 0:05:06The masala is now left on a low heat for about 40 minutes.
0:05:06 > 0:05:10Paul only needs to stir it every now and then. Very low maintenance.
0:05:13 > 0:05:16So, shall we put our chillies in? That's great, thank you.
0:05:23 > 0:05:25To finish off,
0:05:25 > 0:05:29a little sourness to enhance the other flavours from tamarind paste.
0:05:31 > 0:05:37Coriander. Lovely. And then I think we deserve a taste, don't you think?
0:05:37 > 0:05:39Definitely. Open up!
0:05:41 > 0:05:48Oh! That is lovely. You can taste the chilli but it's not hot.
0:05:48 > 0:05:52It's not a small chilli so it's not so hot but just great flavour.
0:05:52 > 0:05:55Isn't that a great favourite chilli?
0:06:00 > 0:06:05Staying with lamb, this is an L that some people loathe and some people love.
0:06:05 > 0:06:09It's lamb's liver, and getting to grips with it, it's Raymond Blanc.
0:06:16 > 0:06:19Raymond's first recipe takes often overlooked lamb's liver
0:06:19 > 0:06:22and transforms it into a mouthwatering treat.
0:06:22 > 0:06:26Lamb's liver persillade.
0:06:26 > 0:06:29Succulent liver with crisp sauteed potatoes,
0:06:29 > 0:06:31sprinkled with a classic French seasoning.
0:06:34 > 0:06:41I'm sure you all remember that horrible school liver, thick and overcooked.
0:06:41 > 0:06:44Crucified, murdered. We don't want that.
0:06:44 > 0:06:46We want to cook it quick,
0:06:46 > 0:06:49to create a beautiful golden crust outside
0:06:49 > 0:06:55and keep the inside very moist. So, the cutting is very important.
0:06:55 > 0:06:59Raymond cuts the liver into slices 1cm thick.
0:06:59 > 0:07:02This will allow it to cook evenly, staying succulent and tender.
0:07:03 > 0:07:06What I've done here is a little secret.
0:07:08 > 0:07:14Soak it in half water and half milk and about five big pinches of salt.
0:07:14 > 0:07:18By putting water, I'm cutting down the richness of the milk,
0:07:18 > 0:07:25allowing the salt to permeate inside the liver and draw some of the blood.
0:07:25 > 0:07:27Extracting the blood will remove the bitterness
0:07:27 > 0:07:30and help sweeten the flavour.
0:07:30 > 0:07:33Next, he prepares the herb-packed persillade.
0:07:33 > 0:07:38Persillade has a big place in the heart of every Frenchman.
0:07:38 > 0:07:40Raymond chops the main ingredient, parsley,
0:07:40 > 0:07:43and adds chervil, tarragon and sage.
0:07:46 > 0:07:48Before adding two crushed garlic cloves
0:07:48 > 0:07:51and a whole shallot to give the persillade a gentle kick.
0:07:53 > 0:07:55So, we have our persillade here.
0:07:55 > 0:07:58Adam please?
0:07:58 > 0:08:02Take it away? No, it's OK. Your services are not required!
0:08:07 > 0:08:10I am very lucky, he is the best tempered chef I have ever had!
0:08:12 > 0:08:13No mutiny!
0:08:15 > 0:08:19Next, Raymond sautes parboiled potatoes in sizzling rapeseed oil.
0:08:22 > 0:08:26Our potatoes are nicely caramelised.
0:08:26 > 0:08:29A tiny dash of butter.
0:08:29 > 0:08:33Voila! These are ready.
0:08:33 > 0:08:35Now, you lower it down.
0:08:35 > 0:08:38He lightly browns butter to create beurre noisette,
0:08:38 > 0:08:41which will add a subtle, nutty flavour to the liver.
0:08:41 > 0:08:43Two little slices of liver.
0:08:48 > 0:08:52Oh, what a lovely, lovely noise. We like that.
0:08:52 > 0:08:54Don't season the liver in advance.
0:08:55 > 0:09:00Often the salt withdraws the moisture and then we have a pool of water in your pan.
0:09:00 > 0:09:01Season it now.
0:09:04 > 0:09:10That will take only two minutes. They are a nice colour, as you can see.
0:09:10 > 0:09:12What is happening here is amazing.
0:09:12 > 0:09:17The juices are leaking out into the bottom of the pan.
0:09:17 > 0:09:18By adding water,
0:09:18 > 0:09:21it will merge together into a marvellous little jus.
0:09:21 > 0:09:24Then I'm going to add my persillade to my potatoes.
0:09:29 > 0:09:32And onto my liver, tres bien.
0:09:32 > 0:09:36Voila! Now I put in the water.
0:09:37 > 0:09:38Et voila.
0:09:38 > 0:09:41You have created a wonderful emulsion here.
0:09:41 > 0:09:43You are ready to serve.
0:09:43 > 0:09:50So delicious, so simple. Oh, that is home sweet home.
0:10:03 > 0:10:06Adam? Join me for a liver treat.
0:10:08 > 0:10:11OK, we have sauteed potatoes that I used to have in my home.
0:10:11 > 0:10:16I know because you have been to my home when my mum cooked for you.
0:10:16 > 0:10:19You didn't like her snails? They were not English snails!
0:10:20 > 0:10:24OK, but I hope you like the liver.
0:10:31 > 0:10:36It's better than the school dinners you used to get. I bloody hope so.
0:10:36 > 0:10:39That was the last time I tried liver, at school.
0:10:39 > 0:10:47That's nice with the garlic in there. All is missing there is the escargots.
0:10:47 > 0:10:48Maybe later!
0:10:52 > 0:10:55Thanks, Raymond. Now let's hook up with the Two Fat Ladies
0:10:55 > 0:10:57and their classic shoulder of lamb recipe.
0:11:00 > 0:11:05I think we go left up here. Towards that nice church.
0:11:05 > 0:11:06There it is, I see it in the distance.
0:11:09 > 0:11:10Here we are!
0:11:17 > 0:11:18Lovely shop.
0:11:19 > 0:11:23Gosh, Jennifer, look at this! Isn't it wonderful!
0:11:23 > 0:11:27It's magnificent. Oh, what bliss!
0:11:28 > 0:11:30Everything you could wish for.
0:11:30 > 0:11:31Can I help you?
0:11:31 > 0:11:35Hello, I'm going to want some chicken breasts, and what do you want?
0:11:35 > 0:11:39I want, please, a shoulder of lamb. I'll get that one first.
0:11:39 > 0:11:43Could you be a dear and take off the knuckle end? I'd like to keep it.
0:11:43 > 0:11:44Righty-ho.
0:11:44 > 0:11:46Look at those ribs of beef, isn't that magic?
0:11:48 > 0:11:52There's some lovely faggots in the window. We could have some for our tea.
0:11:52 > 0:11:55Delicious, haven't seen a real faggot in years.
0:11:55 > 0:12:02Marvellous marbling in the meat. And that lovely proper layer of fat.
0:12:02 > 0:12:03Real fat, yes.
0:12:03 > 0:12:06Gloucester old spot pork. I will have a spot of old spot!
0:12:06 > 0:12:09Old spot!
0:12:09 > 0:12:13Then there's all these lovely cheap cuts, which I adore. The ribs.
0:12:13 > 0:12:17Lovely, thank you very much.
0:12:17 > 0:12:22You've got an account for Westonbirt, haven't you? I do indeed.
0:12:22 > 0:12:26Can you put this on it? Certainly. Thank you very much indeed.
0:12:26 > 0:12:30I want to come and live here. So do I, carnivores' delight!
0:12:30 > 0:12:33Now then, I'm going to do a nice, easy dish
0:12:33 > 0:12:37which is a sort of stew because you do the whole thing,
0:12:37 > 0:12:41it's more of a braise, based on, you might say, a poor man's cassoulet.
0:12:41 > 0:12:45But the point of it is, it's easy, you can prepare it all the day before if you want
0:12:45 > 0:12:47and half cook it the day before.
0:12:47 > 0:12:52If you have an Aga, you just put it in the lower oven and Bob's your uncle!
0:12:52 > 0:12:53Or something!
0:12:54 > 0:12:59What you want is a nice shoulder of lamb. Look, this is wonderful.
0:12:59 > 0:13:05Have the little knuckle end cut off in case you don't have such a large casserole as this.
0:13:05 > 0:13:07It makes it easier to fit in, but keep it, keep it,
0:13:07 > 0:13:09it's full of goodness.
0:13:09 > 0:13:15Pop that in. Now, what I have here are soaked haricot beans.
0:13:15 > 0:13:17It's really meant to be easy, this.
0:13:17 > 0:13:22You can use tinned ones, just pour them in with their juice
0:13:22 > 0:13:24and they don't disintegrate, they are sort of magic,
0:13:24 > 0:13:27and they are really very good. But I'm using the real ones.
0:13:30 > 0:13:32I will leave this amount of water in.
0:13:37 > 0:13:40Now, we can start piling everything in.
0:13:40 > 0:13:42I've been chopping onions like mad.
0:13:50 > 0:13:53Great hunks of garlic, about 10.
0:13:53 > 0:13:55What you like. I love it.
0:13:57 > 0:13:59Now we want some fresh tomatoes.
0:13:59 > 0:14:03Again, you can use those Italian chopped ones, if you're in a hurry.
0:14:03 > 0:14:06Just a couple of tins. I've got some cut so I'll use them.
0:14:12 > 0:14:16Now, you may not approve, but it'll all be right in the end.
0:14:16 > 0:14:22Put about three good dollops of tomato puree.
0:14:25 > 0:14:26That's that.
0:14:28 > 0:14:32Now, about three quarters of a pint of white wine.
0:14:37 > 0:14:41Tuck some bay leaves in.
0:14:43 > 0:14:45They always go well with lamb.
0:14:45 > 0:14:47And rosemary, my beloved rosemary.
0:14:50 > 0:14:54And sprinkle over a few peppercorns. They'll all sort of melt.
0:14:56 > 0:14:57They'll give flavour.
0:14:59 > 0:15:04Then, that's about it, you see. It's really quick. It's wonderful.
0:15:04 > 0:15:05Just shove the top on.
0:15:08 > 0:15:09And I'll pop this in the oven now.
0:15:09 > 0:15:13This is going to take a long, slow cooking.
0:15:13 > 0:15:16With this dish, I suggest very good crusty bread
0:15:16 > 0:15:19and a full-bodied red wine.
0:15:19 > 0:15:22Now, you heard Jennifer call that a poor man's cassoulet.
0:15:22 > 0:15:27Well, Rachel Khoo calls the next ingredient poor man's caviar.
0:15:27 > 0:15:29She's talking about L for lentils.
0:15:29 > 0:15:31Puy lentils to be precise.
0:15:31 > 0:15:33Take it away, Rachel.
0:15:37 > 0:15:40Salads are not just for sides, they're for main courses as well,
0:15:40 > 0:15:44and I've got a fantastic lentil salad with beetroot,
0:15:44 > 0:15:47goat's cheese and a delicious dill vinaigrette.
0:15:49 > 0:15:52The portion I'm making could serve four people as a starter.
0:15:54 > 0:15:57I'm using puy lentils, the best in France.
0:15:57 > 0:16:00Although a bit expensive, they are worth it,
0:16:00 > 0:16:02as they hold their shape better than green lentils,
0:16:02 > 0:16:06which is crucial for the texture of my delicious salad.
0:16:06 > 0:16:09These lentils are actually called "poor man's caviar".
0:16:09 > 0:16:13They do look a bit like caviar, and they taste really delicious.
0:16:13 > 0:16:17OK. In the pot. Throw them all in there.
0:16:17 > 0:16:21Cover the lentils with at least double their volume of cold water
0:16:21 > 0:16:23and slowly bring to the boil.
0:16:23 > 0:16:26Reason why you want to use cold water is
0:16:26 > 0:16:28because you'll get an even cook.
0:16:28 > 0:16:30If you added boiling hot water straight away,
0:16:30 > 0:16:33your lentils would cook on the outside
0:16:33 > 0:16:36and go mushy on the outside and wouldn't be cooked in the centre.
0:16:38 > 0:16:40I need to flavour the water with thyme,
0:16:40 > 0:16:43a bay leaf and a teaspoon of salt.
0:16:43 > 0:16:46Probably take 15 minutes to cook, and what I do is,
0:16:46 > 0:16:49at the 12-minute mark, I have a little taste
0:16:49 > 0:16:51and see if they're done already.
0:16:51 > 0:16:54'Next, my delicate vinaigrette.'
0:16:54 > 0:16:56Got this lovely dill.
0:16:56 > 0:16:58I think people overlook dill.
0:16:58 > 0:17:01They always think you've got to put it with fish,
0:17:01 > 0:17:04and actually, it works well with a lot of other dishes.
0:17:04 > 0:17:08'Dill's subtle aniseed flavour works beautifully with cabbage
0:17:08 > 0:17:10'or in a warm potato salad.'
0:17:10 > 0:17:12Sunflower oil, two tablespoons.
0:17:12 > 0:17:15White wine vinegar, two tablespoons.
0:17:17 > 0:17:20'Finally, add a pinch of sugar and salt.'
0:17:20 > 0:17:23All you need to do now is blend it.
0:17:23 > 0:17:26I'm going to make, like, a dill smoothie here.
0:17:28 > 0:17:29'If you don't want to use dill,
0:17:29 > 0:17:32'parsley or fresh basil will work just as well.'
0:17:39 > 0:17:42Mmm. Always have a taste when you make a vinaigrette -
0:17:42 > 0:17:45if it needs a little bit more salt or a bit more sugar,
0:17:45 > 0:17:48but that seems pretty good for me.
0:17:49 > 0:17:51'Now for that crapaudine beetroot,
0:17:51 > 0:17:54'which I've already roasted for 45 minutes.'
0:17:54 > 0:17:56It has a particularly sweet taste.
0:17:56 > 0:17:58Obviously, if you can't find this type of beetroot,
0:17:58 > 0:18:01regular cooked beetroot is fine.
0:18:01 > 0:18:02'If you are not a fan of beetroot,
0:18:02 > 0:18:06'roasted butternut squash or pumpkin would be ideal substitutes.'
0:18:06 > 0:18:09Once you've scraped the beetroot skin off,
0:18:09 > 0:18:12give it a rinse, as you don't want any tough skin in your salad.
0:18:13 > 0:18:16I'm going to thinly slice my beetroot.
0:18:16 > 0:18:18Use my favourite tool, my mandoline.
0:18:18 > 0:18:21If you don't have one of these, a sharp knife will do the same job.
0:18:27 > 0:18:30So, you're looking for something like this,
0:18:30 > 0:18:31so you can almost see through it.
0:18:33 > 0:18:35Let's have a look at our lentils.
0:18:39 > 0:18:42Mmm. They are done. Should still have a bit of a bite to it.
0:18:42 > 0:18:46I'm going to rinse them under some cold water,
0:18:46 > 0:18:48just to stop them from cooking any further.
0:18:50 > 0:18:53Fish out the bay leaf and the thyme. Don't need that any more.
0:18:53 > 0:18:55'Now all you need to do is plate up.'
0:18:59 > 0:19:02Grab some of your lentils.
0:19:02 > 0:19:04Already looking very delicious.
0:19:06 > 0:19:09Already, you can see how the lovely deep red of the beetroot
0:19:09 > 0:19:13goes very well with the dark green from the lentils.
0:19:13 > 0:19:17Cheese. I'm using a kind of fresh goat's cheese.
0:19:17 > 0:19:20It's quite mild. You don't have to use goat's cheese.
0:19:20 > 0:19:22You could use a mozzarella if you wanted to.
0:19:22 > 0:19:26Obviously, it doesn't have the same flavour, but it would work well.
0:19:26 > 0:19:30Or, if you want something a bit saltier, feta. That works well too.
0:19:30 > 0:19:32You want to crumble it on top.
0:19:32 > 0:19:34Don't forget your lovely vinaigrette.
0:19:34 > 0:19:38That bright green colour just brings it all to life.
0:19:38 > 0:19:42And finish off with a sprinkling of salt and a bit of black pepper.
0:19:42 > 0:19:46And there's your beautiful lentil salad
0:19:46 > 0:19:50with the bright red sweet beetroot,
0:19:50 > 0:19:53creamy goat's cheese and a really sharp,
0:19:53 > 0:19:55zingy kind of dill vinaigrette.
0:19:58 > 0:20:01In my restaurant, this beautiful salad was a hit,
0:20:01 > 0:20:03even with the most hardened meat lovers.
0:20:11 > 0:20:14Thanks, Rachel. L is for lobster.
0:20:14 > 0:20:18Valentine Warner discovers there's more than one way to handle them,
0:20:18 > 0:20:21but he's also found the most unusual method.
0:20:23 > 0:20:25Felicity. Val, hello.
0:20:25 > 0:20:28The lobster whisperer at last. That's right.
0:20:29 > 0:20:33'Retired fishmonger Felicity Sylvester is mad about lobsters,
0:20:33 > 0:20:35'and she's got two big 'uns at the ready for me,
0:20:35 > 0:20:37'but before I'm allowed to cook them,
0:20:37 > 0:20:41'she's going to show me her peculiar skill.'
0:20:41 > 0:20:43I'll hypnotise this one.
0:20:43 > 0:20:45I learnt it from an Indian gentleman. Mm-hm.
0:20:45 > 0:20:50He actually said to me, "If I threw you in a vat of boiling water,
0:20:50 > 0:20:52"you would tense up and be very tough."
0:20:52 > 0:20:54Because the terror before you enter the water
0:20:54 > 0:20:57would make you very unrelaxed. Precisely. So he convinced me,
0:20:57 > 0:21:02really, that to hypnotise a lobster would actually enhance its flavour.
0:21:02 > 0:21:04So this is lobster yoga?
0:21:04 > 0:21:08Use the claws to put him, as you said, into the yoga position.
0:21:08 > 0:21:10And you say...
0:21:10 > 0:21:15SLOWLY: Go to sleep, lobster.
0:21:16 > 0:21:20Go to sleep, lobster.
0:21:20 > 0:21:23'Felicity believes that by hypnotising the lobster,
0:21:23 > 0:21:27'it invokes a becalmed state, therefore a more relaxed death
0:21:27 > 0:21:30'and juicier, more tender meat.'
0:21:30 > 0:21:34SLOWLY: Go to sleep, lobster. Go...
0:21:34 > 0:21:36'Even I'm starting to drift off.'
0:21:36 > 0:21:39And he shouldn't move now. OK, so it's your turn.
0:21:39 > 0:21:41So, Felicity, I up-end my lobster.
0:21:41 > 0:21:47And try and make sure that it's got a sort of nice yoga position.
0:21:47 > 0:21:54SLOWLY: Go to sleep, lobster. Go to sleep, lobster.
0:21:54 > 0:21:58You cannot resist the power of my charms, lobster.
0:21:58 > 0:22:00Go to sleep, lobster.
0:22:00 > 0:22:03He is succumbing to your charms, Val.
0:22:04 > 0:22:06Ignore the chillies, lime and garlic.
0:22:06 > 0:22:08Oh, now, don't be cruel to it. Sorry, sorry.
0:22:08 > 0:22:10No, I am taking this deadly seriously.
0:22:10 > 0:22:12I'm not thinking foodie thoughts.
0:22:12 > 0:22:15No. No, no, no.
0:22:15 > 0:22:18Whisper to it. (Go to sleep, lobster.)
0:22:18 > 0:22:20(Go to sleep, lobster.)
0:22:21 > 0:22:26That's one of the most extraordinary things I've ever done or seen.
0:22:26 > 0:22:27There you go, you see?
0:22:27 > 0:22:30'And with the lobsters deeply hypnotised,
0:22:30 > 0:22:33'my preferred method of killing them is by piercing them firmly
0:22:33 > 0:22:37'through the indent on the back of the head which kills them instantly.'
0:22:37 > 0:22:40Any movement that might occur in the lobster
0:22:40 > 0:22:43after it's been cut in half is purely nerves.
0:22:43 > 0:22:44The animal is dead.
0:22:46 > 0:22:48So, we're going to go Mexican on this one.
0:22:48 > 0:22:51Lots of garlic and lots of chilli. Lovely.
0:22:51 > 0:22:53I'm making lobster mojo de ajo,
0:22:53 > 0:22:56a dish inspired by my travels in Central America.
0:22:58 > 0:23:00Whilst Felicity peels a whole bulb of garlic,
0:23:00 > 0:23:03I chop up a couple of smoked chipotle chillies.
0:23:04 > 0:23:09I like this chilli, because of its fantastic,
0:23:09 > 0:23:13fruity, strong, smoky taste. Mmm.
0:23:13 > 0:23:16'The chopped garlic goes into a pan with some light olive oil
0:23:16 > 0:23:18'for about 10 minutes.'
0:23:18 > 0:23:21Lug that in, just so the garlic's covered.
0:23:21 > 0:23:24But it mustn't burn, so keep the heat very gentle.
0:23:24 > 0:23:27So that garlic, as you can see, it's changed colour.
0:23:27 > 0:23:29It's a dark ivory colour. Take that off.
0:23:29 > 0:23:32'Add the chopped chillies,
0:23:32 > 0:23:35'throw in the teaspoon of salt and the juice of one lime.
0:23:36 > 0:23:38Can you taste that little bit of lime in the oil? Mm-hm.
0:23:40 > 0:23:41Mmm.
0:23:42 > 0:23:44I'm going to crack the claw.
0:23:44 > 0:23:47Because you don't want to be doing that once it's cooked.
0:23:49 > 0:23:52Brush the punchy oil onto the lobster
0:23:52 > 0:23:54and barbecue for around four minutes on each side.
0:23:58 > 0:24:01I'm feeling very lobster-like. Lobster everything.
0:24:01 > 0:24:04Well, stand on your head, and I'll hypnotise you.
0:24:04 > 0:24:05Maybe another day.
0:24:07 > 0:24:11'Once it's turned a bright pink colour, it's ready to eat.'
0:24:11 > 0:24:13A bit of coriander in there...
0:24:13 > 0:24:16'Dress with the chilli and garlic from the oil, and tuck in.'
0:24:18 > 0:24:22Mmm. That is so good. Whoa!
0:24:24 > 0:24:30Fantastic. I have to say, that's the way it should turn out, so...
0:24:31 > 0:24:34Tasty. Extra tender, though, don't you think?
0:24:34 > 0:24:37Because of it being hypnotised. Of course. Of course.
0:24:37 > 0:24:39Very, very tender, hypnotised lobster.
0:24:39 > 0:24:43And the rich, sweet meat, the smoked chilli. Yeah.
0:24:43 > 0:24:46It's lovely. Really lovely.
0:24:46 > 0:24:48I'm going to finish this half.
0:24:51 > 0:24:54Mmm. Hypnotic viewing there.
0:24:54 > 0:24:57And next up, we have some more luscious lobster with Levi Roots.
0:25:03 > 0:25:05I want to show you two classic
0:25:05 > 0:25:07Caribbean barbecue treatments for seafood.
0:25:09 > 0:25:13A fabulously spicy lime, chilli and coriander butter
0:25:13 > 0:25:15to lavish on lobster, and a mouthwatering
0:25:15 > 0:25:19parsley and garlic marinade for local langoustines.
0:25:19 > 0:25:22First thing I need is a nice handful of coriander.
0:25:22 > 0:25:23Finely chop that.
0:25:26 > 0:25:28Next, one clove of garlic.
0:25:30 > 0:25:32I had a fantastic time on the boat.
0:25:32 > 0:25:36The nearest thing I can think of a joyride like that
0:25:36 > 0:25:38is at the funfair, on the helter-skelter.
0:25:40 > 0:25:42Right. Let's get this in here.
0:25:43 > 0:25:46Next, I'm going to add the zest of one whole lime
0:25:46 > 0:25:49and the juice of half the lime.
0:25:49 > 0:25:51OK. I want to rind my lime.
0:25:52 > 0:25:55And what we are doing is actually getting the juice up.
0:25:56 > 0:25:58Look at that.
0:26:00 > 0:26:04Next, the chilli. We want this chopped up real fine.
0:26:06 > 0:26:07Let's get that in there.
0:26:07 > 0:26:11'Finally, mash butter into your tangy, spicy mix.
0:26:11 > 0:26:13'The softer the better to help you blend it.
0:26:13 > 0:26:15'Though I'm putting this on lobster,
0:26:15 > 0:26:18'this works really well with salmon too.'
0:26:18 > 0:26:20Once you've made this butter, you can always roll it up
0:26:20 > 0:26:23in a bit of clingfilm, put it in the fridge,
0:26:23 > 0:26:26cut bits off and have it as and when you want to.
0:26:26 > 0:26:28Right, that's ready to use.
0:26:30 > 0:26:33Man, I feel like bursting out into Shakespeare all over the place!
0:26:33 > 0:26:37"The tide in the affairs of man taken at the floods will lead to fortune."
0:26:37 > 0:26:41But in this case, it's going to lead to langoustine! HE LAUGHS
0:26:41 > 0:26:44'I'm going to be getting these ready for the barbecue too,
0:26:44 > 0:26:46'making a delicious garlic marinade.
0:26:46 > 0:26:51'If you can't get hold of langoustines, try big tiger prawns.
0:26:51 > 0:26:55'You need olive oil, chopped garlic and parsley, and white wine vinegar.
0:26:55 > 0:26:57'Mix the lot together. It couldn't be easier.'
0:26:57 > 0:27:01Let's get these guys in there to absorb some of that lovely flavour.
0:27:03 > 0:27:05'Leave for an hour, and you're good to go.'
0:27:07 > 0:27:09So, let's skewer them, shall we?
0:27:12 > 0:27:15I think I'm going to have to do a few of these,
0:27:15 > 0:27:17because something tells me those guys are hungry.
0:27:19 > 0:27:21'Just like my hot pineapple dish,
0:27:21 > 0:27:24'you could grill these or use a hot griddle pan.
0:27:24 > 0:27:27'But a barbecue adds another layer to the taste.'
0:27:28 > 0:27:32While these are cooking, I think I'm going to add a bit more marinade.
0:27:37 > 0:27:41And next, I'm going to add my lobster onto my barbecue.
0:27:41 > 0:27:43Your lobster needs to be cut in half.
0:27:43 > 0:27:45You can get your fishmonger to do this,
0:27:45 > 0:27:48and it helps you crack the claws so that the barbecue heat
0:27:48 > 0:27:50can penetrate and cook the flesh inside.
0:27:52 > 0:27:54You don't want to hit them too hard.
0:27:54 > 0:27:56Just to make a crack like that.
0:27:57 > 0:28:01And what I'm doing is going to have it flesh side down first.
0:28:02 > 0:28:04Leave that to cook for about three minutes.
0:28:05 > 0:28:10'Turn the lobster over and the shell becomes a perfect natural saucepan
0:28:10 > 0:28:14'to melt that spicy lime, chilli and coriander butter.'
0:28:14 > 0:28:16Oh, that smells lovely!
0:28:16 > 0:28:20Well, let's find out what the captain and the rest of the pub think.
0:28:20 > 0:28:23Come on, there, man, let's get stuck in there.
0:28:23 > 0:28:26You and I on the high seas, man. High seas.
0:28:28 > 0:28:29Mmm-mmm-mmm!
0:28:30 > 0:28:32Very nice.
0:28:32 > 0:28:35Is it bad to use my hands? No, man! Go with it, man.
0:28:35 > 0:28:37So, come on. Will you have a try of my langoustines
0:28:37 > 0:28:38and tell me what you think?
0:28:38 > 0:28:40It's Scottish seafood, it's got to be good.
0:28:40 > 0:28:43It's Scottish seafood. Absolutely. Fantastic. Yeah.
0:28:43 > 0:28:45Beautiful.
0:28:45 > 0:28:47Thumbs up? Yeah? Yeah, thumbs up!
0:28:47 > 0:28:49Yeah! How good are they?
0:28:51 > 0:28:54You've got it on your chin. Mmmm. Delicious.
0:28:54 > 0:28:57'It's fabulous to see Caribbean flavours going down so well.
0:28:57 > 0:29:00'Now, if we can just do something about the weather...'
0:29:01 > 0:29:02Next victim up, come on!
0:29:02 > 0:29:05CHEERING
0:29:06 > 0:29:08We leave lobster now and head for lasagne.
0:29:08 > 0:29:11Light lasagne, no less, with the Hairy Bikers.
0:29:11 > 0:29:15Right, let's think about lasagne. What could... I love lasagne.
0:29:15 > 0:29:18Exactly. It's one of them things, isn't it?
0:29:18 > 0:29:21You just go, yes, whoosh, whoo, pasta. Layers.
0:29:21 > 0:29:24'We've been told to half our daily calorie intake,
0:29:24 > 0:29:28'but it's going to be tricky with a rich dish like lasagne.'
0:29:28 > 0:29:29We need a pasta replacement.
0:29:29 > 0:29:32What have we got that we can slice thin? Onions.
0:29:32 > 0:29:34What...no. A layer of onion? They'd go to water.
0:29:34 > 0:29:38Aubergine! No, because then, it would be a moussaka.
0:29:38 > 0:29:41I've got leeks. Hey, hold on, hold on.
0:29:41 > 0:29:43What are leeks? What are leeks?
0:29:43 > 0:29:45They are rolled, aren't they? They are, aren't they?
0:29:45 > 0:29:49So, flatten a roll out, what do you get? A sheet.
0:29:51 > 0:29:54These are the future. MIMICS DRAWING PISTOL
0:29:54 > 0:29:56Now, we need the building blocks of the ragu.
0:29:56 > 0:30:00'With over 40% of our calories coming from fat,
0:30:00 > 0:30:02'we need to think lean.
0:30:02 > 0:30:06Beef, Kingy. Less than 10% fat. Let's try and dry fry it.
0:30:06 > 0:30:08It's all fat in the bank.
0:30:08 > 0:30:11'Dry frying the meat until it's brown gives a caramelised flavour
0:30:11 > 0:30:14'and any veg we add can suck it up.'
0:30:14 > 0:30:17Can't be many calories in celery and onions.
0:30:17 > 0:30:19For goodness' sake, have you ever seen a fat rabbit?
0:30:19 > 0:30:23This is sweating down like you on a treadmill! Hey-hey!
0:30:23 > 0:30:27Do you know what I'm finding hard, Si? No. That! Exactly!
0:30:27 > 0:30:29It's not eating when I'm cooking.
0:30:29 > 0:30:31The temptation to get a spoon
0:30:31 > 0:30:33and have three or four spoonfuls of that.
0:30:33 > 0:30:35And we both do that. Yes, we do.
0:30:35 > 0:30:37And you wonder why when come to the table you say,
0:30:37 > 0:30:40"It's funny how I don't fancy my own food!"
0:30:40 > 0:30:42The fact is we've eaten a meal whilst we are cooking a meal.
0:30:42 > 0:30:45'Like any ragu, it needs red wine.
0:30:45 > 0:30:47'Normally we'd slosh in about half a bottle
0:30:47 > 0:30:51'but booze means calories so this time it's around a glass.'
0:30:51 > 0:30:54150ml of wine.
0:30:55 > 0:30:58'Whilst that bubbles away, I'm going to have a crack
0:30:58 > 0:31:00'at turning leeks into sheets.
0:31:00 > 0:31:04'I reckon slicing the leeks to the centre will create separate layers.'
0:31:04 > 0:31:07How about that? That's a pasta sheet...but not!
0:31:07 > 0:31:10Brilliant! Well done, smartarse.
0:31:10 > 0:31:14Let's see you try and roll no-carbohydrate rice now!
0:31:14 > 0:31:16Genius.
0:31:16 > 0:31:18'By blanching them in boiling water,
0:31:18 > 0:31:20'they should soften enough to flatten them out.'
0:31:20 > 0:31:22It's held together, hasn't it? It has.
0:31:24 > 0:31:28This looks like a ragu, Kingy, and that looks like pasta.
0:31:28 > 0:31:32It does, doesn't it? I'm surprised at how it's come out, actually.
0:31:32 > 0:31:35All we're missing now is some cheese sauce.
0:31:35 > 0:31:37Just like a plain white sauce, isn't it?
0:31:37 > 0:31:40Put all the cheese on top so it really delivers.
0:31:41 > 0:31:43Then we're likely to use less cheese, aren't we? Aye.
0:31:43 > 0:31:46'It's a cheese sauce without cheese
0:31:46 > 0:31:48'so we need to infuse the semi-skimmed milk
0:31:48 > 0:31:51'with loads of flavour, so in with onion,
0:31:51 > 0:31:54'bay leaves and a good bit of nutmeg.'
0:31:54 > 0:31:57Bring to the boil, infuse and then thicken.
0:31:57 > 0:31:59'Normally we would use a butter and flour roux base
0:31:59 > 0:32:02'to thicken a white sauce
0:32:02 > 0:32:06'but we know a paste with milk and cornflour will do the trick.'
0:32:06 > 0:32:08Do you want to lick the spoon?
0:32:11 > 0:32:15Now, look. Would you not think that was a cheese sauce? You would.
0:32:15 > 0:32:20'It needs to look like lasagne so we are layering it up.
0:32:20 > 0:32:23Looking alarmingly appetising. Isn't it?
0:32:23 > 0:32:26And then three leaves of pasta. Not.
0:32:28 > 0:32:31My mouth is beginning to water.
0:32:31 > 0:32:36We are alternating layers of the ragu with our sneaky pasta.
0:32:36 > 0:32:38Looks like lasagne, Kingy.
0:32:38 > 0:32:41'The white sauce is just for the top.'
0:32:41 > 0:32:43That is glossy and unctuous.
0:32:43 > 0:32:47'We'll top it with cheese but not a lot.
0:32:47 > 0:32:50'By using strong cheeses like mature cheddar and Parmesan,
0:32:50 > 0:32:52'a little goes a long way.'
0:32:52 > 0:32:56Looking bigger now it's grated. Fluffing up like a good 'un.
0:32:56 > 0:32:59'We eat with our eyes first and then the tongue follows
0:32:59 > 0:33:01'so it's got to look great.'
0:33:01 > 0:33:03It will look like a lasagne.
0:33:05 > 0:33:07See you later.
0:33:09 > 0:33:13'And all we can do now is wait until it's golden and lovely.'
0:33:13 > 0:33:17Smells like lasagne. Does it look like it? Yes!
0:33:17 > 0:33:19Oh, yeah.
0:33:19 > 0:33:22'But the proof of our first low-calorie dish is in the eating.
0:33:22 > 0:33:25The sensation of actually, with your mouth watering,
0:33:25 > 0:33:29thinking you are going to enjoy a lasagne, is there.
0:33:29 > 0:33:32That is not a bad dinner, is it? Looks like a decent plate of food.
0:33:35 > 0:33:37Hey, it's nice. It is nice.
0:33:37 > 0:33:42The leeks are like lasagne. Mm. How mad is that?
0:33:45 > 0:33:50Thank God! This feels like a meal. It does. It does.
0:33:50 > 0:33:52Cos it tastes great.
0:33:54 > 0:33:57For our next L, let's join the Two Greedy Italians
0:33:57 > 0:34:01who are showing us how to make a lovely-looking seafood linguine.
0:34:02 > 0:34:05Now, he is very hungry and I'm going to prepare for him
0:34:05 > 0:34:07a very cucina povera dish,
0:34:07 > 0:34:10which is just a few ingredients,
0:34:10 > 0:34:13starting with taking water, because we are on a boat,
0:34:13 > 0:34:15from the sea because there's salted water.
0:34:15 > 0:34:20And I have here linguine and I put it into the salted water,
0:34:20 > 0:34:23boiling here on the side. Voila!
0:34:23 > 0:34:28In the meantime, I have prepared a sauce which is very, very easy.
0:34:29 > 0:34:33Be careful, it's hot. Give it to me. Move a little bit.
0:34:33 > 0:34:39Now in this case we have wonderful seafood for the seafood linguine.
0:34:39 > 0:34:43We have fantastic prawns which I have shelled already and mussels
0:34:43 > 0:34:45and a little bit of parsley.
0:34:47 > 0:34:53And we put just a little bit of olive oil and we put the chilli,
0:34:53 > 0:34:56and I like it with the seed.
0:34:56 > 0:35:01People, they just eat the garlic and the chilli in the oil
0:35:01 > 0:35:05and it's called spaghetti or linguini aglio olio e peperoncino.
0:35:05 > 0:35:10And then I put the mussels first because they have to open.
0:35:10 > 0:35:15And by opening, they reveal some wonderful seawater
0:35:15 > 0:35:20which will favour all the entire dish.
0:35:21 > 0:35:24When you put the lid on,
0:35:24 > 0:35:26the steam is building and the mussels are opening quicker.
0:35:26 > 0:35:28Not yet.
0:35:28 > 0:35:30That's building up a lovely steam
0:35:30 > 0:35:34so that they open and release all the fantastic juices.
0:35:34 > 0:35:38As a matter of fact we can put a little bit of wine
0:35:38 > 0:35:41which belongs to it
0:35:41 > 0:35:46and so it builds a little bit more steam.
0:35:48 > 0:35:50Put the lid on. Exactly.
0:35:50 > 0:35:56Do you want me to chop the parsley? You can chop the parsley, Gennaro.
0:35:56 > 0:36:00Thank you. See, I'm always helping you. Wonderful.
0:36:02 > 0:36:04They are opening fine and now I put the prawns.
0:36:06 > 0:36:09Are you going to use a little bit of salt, Antonio? No. OK.
0:36:09 > 0:36:11Little bit of pepper.
0:36:13 > 0:36:16Leave the lid. OK. I want to taste.
0:36:18 > 0:36:21Just a little bit of salt. GENNARO LAUGHS
0:36:22 > 0:36:26What do I do without you? Just a little pinch.
0:36:29 > 0:36:33And I believe it is ready in a minute or two, it's cooked.
0:36:33 > 0:36:36I know that you are hungry. Yeah.
0:36:36 > 0:36:39Do you want the parsley? No. Not yet.
0:36:39 > 0:36:42Just to cook them very briefly.
0:36:42 > 0:36:46You see they change colour and they're cooked.
0:36:46 > 0:36:48Fantastic.
0:36:53 > 0:36:56That's fantastic, Gennaro. You really think of me, eh?
0:36:57 > 0:36:59Mm!
0:37:00 > 0:37:03Just a little bit of olive oil. Yeah.
0:37:08 > 0:37:12Ah! Gennaro, look at this.
0:37:15 > 0:37:19Now we want the parsley. It's all yours.
0:37:19 > 0:37:22Put it in there. Lovely!
0:37:29 > 0:37:31Gennaro, it's all yours. Thank you very much.
0:37:31 > 0:37:33One for you. Thank you.
0:37:34 > 0:37:37One for me. Is the portion enough for you?
0:37:37 > 0:37:40Oh, my goodness!
0:37:41 > 0:37:43Here's to the health of the entire world.
0:37:43 > 0:37:45They all envy us.
0:37:45 > 0:37:49They have to suffer. Mm!
0:37:51 > 0:37:55And this is what makes Italian food different from others
0:37:55 > 0:37:58because when you want to have regional and wonderful things,
0:37:58 > 0:38:00you have to have the very good ingredients,
0:38:00 > 0:38:03which here are available everywhere and the fish is a special flavour.
0:38:03 > 0:38:09The pasta is locally made, parsley is locally grown and eaten in Minori.
0:38:09 > 0:38:12What do you want more? You're right.
0:38:12 > 0:38:16It's fantastic. Yeah. And this is poor food.
0:38:16 > 0:38:18Can feed quite a few people from here.
0:38:18 > 0:38:20Mm! Mm! Mm!
0:38:24 > 0:38:27You can eat it all, Gennaro.
0:38:27 > 0:38:30I know you've worked a lot. I know.
0:38:33 > 0:38:36Now it's dessert time
0:38:36 > 0:38:39and we've got one here that's got two L ingredients.
0:38:39 > 0:38:43It's lemon and lime cream tart from that great little chef Jamie Oliver.
0:38:44 > 0:38:47Whoo-hoo! OK. What do you want me to do for you, Jamie?
0:38:47 > 0:38:50Can you wash those limes? Cos we're only going to get the zest off those.
0:38:50 > 0:38:53What are you making, Jamie? I'm making lemon and lime cream tart.
0:38:53 > 0:38:55Dead simple.
0:38:55 > 0:38:59I've got a pastry shell in the freezer
0:38:59 > 0:39:01and I think short pastry,
0:39:01 > 0:39:05sweet short pastry, is best out the freezer, straight in the oven.
0:39:05 > 0:39:07It doesn't seem to shrink or anything like that.
0:39:07 > 0:39:09If you put the pastry in and the filling in,
0:39:09 > 0:39:11the pastry will be soggy at the bottom.
0:39:11 > 0:39:15So for the filling, basically what I need...
0:39:15 > 0:39:18Get a bowl. Eight eggs.
0:39:19 > 0:39:23Just break them in there, the whole lot. Right.
0:39:23 > 0:39:27I need some sugar in here. I need 340g.
0:39:27 > 0:39:31So, I've just chucked the sugar in here with the eggs.
0:39:31 > 0:39:34Just whisk it until it's pale and all dissolved.
0:39:36 > 0:39:39Lee's a big dessert freak, aren't you, mate?
0:39:39 > 0:39:43I always save a little bit of space for dessert. Little bit of space.
0:39:43 > 0:39:46He likes extra large portions. Yes.
0:39:46 > 0:39:51Uncle Lee's doing a fine job. Slow job.
0:39:51 > 0:39:55Yeah, but some of the best things in life are slow, aren't they, mate?
0:39:55 > 0:39:58Have I got enough? Yeah. Beautiful. Lee's done a fine job.
0:39:58 > 0:40:02This is cool cos look at that green. That's dead cool.
0:40:02 > 0:40:06That looks good and it'll taste right good. Immediate flavour.
0:40:07 > 0:40:11Right, let's get about six lemons. Do you want me to cut these in half?
0:40:11 > 0:40:12Yeah. Oh.
0:40:12 > 0:40:16If you can cut them in half and I'll start juicing along with you. 300ml.
0:40:16 > 0:40:19I do a bit more lime than lemon cos it's not quite as strong in flavour,
0:40:19 > 0:40:22at least not when it's cooked anyway.
0:40:22 > 0:40:25Why do you not use one of those lemon squeezer things?
0:40:25 > 0:40:29Isn't it easier? Yeah. It is easier but I haven't got one.
0:40:29 > 0:40:32All the toys in my kitchen and I haven't got a lemon squeezer!
0:40:32 > 0:40:35But I like squeezing. There's something about squeezing I like.
0:40:35 > 0:40:38You've got a good squeezing action there, Jamie. I'm proud of it.
0:40:38 > 0:40:41Do you cook together a lot, you two?
0:40:41 > 0:40:44Yeah, Lee's cooked a couple of delights for me.
0:40:44 > 0:40:47Do you remember? What was that?
0:40:47 > 0:40:51It was about four years ago. A fisherman's surprise.
0:40:51 > 0:40:54No. Captain's delight, mate. The what? Captain's delight.
0:40:54 > 0:40:57Captain's delight.
0:40:57 > 0:41:01It was so good I couldn't remember the name. It was...
0:41:01 > 0:41:05Lee went on a bit of a mission. He kind of made a ship.
0:41:05 > 0:41:11He constructed a ship out of toast! And baked beans.
0:41:11 > 0:41:15And he made this sea of baked beans, and by the time I finished it,
0:41:15 > 0:41:17I got to the bottom of the sea and there was a chest of treasure,
0:41:17 > 0:41:20which happened to be a big chunk
0:41:20 > 0:41:23of rather mature old plastic cheese at the bottom.
0:41:23 > 0:41:25It's what you call an interactive meal, eh?
0:41:25 > 0:41:29Interactive? You're searching for something. Ha! Shut up!
0:41:29 > 0:41:33Right. Let's have a look. Oh, cool. We're there.
0:41:33 > 0:41:39Basically I just get a sieve now, cos there's quite a few pips in here.
0:41:47 > 0:41:50So we're done. That's basically it. Sweet as.
0:41:50 > 0:41:53Just got to add some cream. 350ml of double cream.
0:41:55 > 0:41:58Very, very... Very, very simple.
0:41:58 > 0:42:00The tart shell is ready.
0:42:00 > 0:42:02I'm kind of wondering why I put it in such a big bowl now
0:42:02 > 0:42:04cos I've got to pick it up!
0:42:04 > 0:42:07You can take the tart shell out and put the filling in
0:42:07 > 0:42:09but I actually find that a pain so I just pour it in.
0:42:09 > 0:42:12Just pull the tray out, pour it in.
0:42:13 > 0:42:16Much easier this way cos you don't spill any. I'll take that.
0:42:16 > 0:42:18How long does that take to cook, then?
0:42:18 > 0:42:20Erm...
0:42:20 > 0:42:22About 20 minutes.
0:42:25 > 0:42:28But you never know, really. It depends on the oven.
0:42:28 > 0:42:30Basically you want to cook it until the centre
0:42:30 > 0:42:32is just a little bit wobbly
0:42:32 > 0:42:35and then you know that around it is pretty much set.
0:42:35 > 0:42:38By the time you've taken it out and let it rest for an hour,
0:42:38 > 0:42:41it will cut really smooth. It'll be lovely.
0:42:43 > 0:42:46And it's good cos all the work's done now, do you know what I mean?
0:42:46 > 0:42:49One tart, lots of girls!
0:42:49 > 0:42:53MUSIC: "Local Boy In The Photograph" by The Stereophonics
0:42:53 > 0:42:58# And the train runs late for the first time today
0:43:01 > 0:43:05# And all the friends lay down the flowers... #
0:43:05 > 0:43:09So we've reached the end of today's A-Z Of TV Cooking.
0:43:09 > 0:43:14Thanks again to all our amazing chefs and I hope you feel inspired.
0:43:14 > 0:43:19Make sure you join me next time for more delicious food. See you soon.
0:43:32 > 0:43:34Subtitles by Red Bee Media Ltd