Letter L The A to Z of TV Cooking

This is the show where we bring together some of the nation's top TV chefs

and letter by letter, serve up some of their greatest ever dishes.

It's as easy as ABC on The A To Z Of TV Cooking.

Today we're looking at things linked to the letter L

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

Valentine Warner tries an unusual method of preparing lobster.

So, this is lobster yoga?

You use the claws to put him, as you said, into the yoga position.

We've got a leek-lined lasagne dish from the Hairy Bikers.

Hold on, hold on, what are leeks? They're rolled, aren't they? Yeah, aren't they?

So, flatten a roll out and what do you get? A sheet.

These are the future.

And Jamie Oliver with a squeezy peezy lemon and lime cream tart.

There's something about squeezing that I like.

You've got a very good squeezing action there, Jamie. Yeah, I'm proud of it.

First up, we're looking at L for lamb and we've got three wonderful recipes here,

so let's get the ball rolling with a great-looking curry from Anjum Anand.

We're going to cook a lamb curry.

Cooked with squat green chillies,

this curry comes from Hyderabad

in southern India, where they love strong flavours.

An onion? Thank you.

All I want is a really rough chop because I'm going to blend it anyway.

Ground fennel seeds with their distinctive anise flavours.

Smell that. Cor, that's quite strong, isn't it?

A little bit less than a teaspoon. Turmeric, with unmissable colouring.

Garam masala.

So, you'll smell a mixture of spices but it's more familiar.

It's like a cinnamon sort of smell.

There's a lot of cinnamon in this one but there is cinnamon in garam masala generally.

And these are poppy seeds.

I know they don't look like normal poppy seeds to you because they've got the skin removed.

These are very typical for the Hyderabad region, they use a lot of poppy seeds.

Along with chopped fresh ginger, garlic and tomatoes,

this is going to be our masala, or curry mixture.

How's that?

That looks all right actually. Now you have two options.

You can either put the meat in that and leave it to marinate

and you can just leave it there for a few hours, go out and do a job,

come back, or do it at night for the next day.

The flavours will already start getting into the meat.

If you don't have loads of time, you can just cook with it straight away.

This is a really flexible dish to make.

Cooking the masala right now will also tenderise the meat.

When it's finished, Paul could then leave it and reheat it

when Blue Watch are hungry.

There's a lot of Indians who say that if you make a lamb curry

or a chicken curry the day before, it will taste better the next day.

Before I start cooking the meat, I'm frying off my whole spices.

In this case, cumin and nigella seeds,

a classic Indian cookery technique.

This ensures that they get cooked properly and flavour the oil.

Let's get the lamb in. OK.

It does look very nice. A strong smell as well. Well, it's a curry.

I'm not apologising for my strong curry because a lot of people

will go, no coconut milk is going in it, nothing to mellow it.

Curries from this region tend to be real curries.

10 minutes on a gentle heat and the flavours of our curry mixture

are really being drawn out.

What I want to show you about this curry is, I keep the bone in.

Indians always leave their bone in because the flavour of that,

the lamb flavour we love is in the bone so if you keep it in the lamb,

you don't have to add meat stock.

But also, when the meat starts falling off the bone,

you know it's really cooked and tender so it serves a dual purpose.

Now to add that special flavour, chillies.

We are using jalapenos, mild green chillies that won't overwhelm the other flavours with their heat.

How spicy do you like it? Be honest.

I'm not normally adventurous with spices.

To make them extra mild, we've taken out the seeds,

frying them first to bring out the chilli flavour.

They're not as hot as the proper Indian ones we used to cook with.

If I use six of these, you will die.

Someone once told me that if you do eat something that is too hot,

the best thing to do is to take a spoonful of sugar. Is that right?

Sugar and yoghurt.

So, now, the best way to know if your masala is cooked is to try it

and if there's no harsh elements coming out at you,

then it's cooked and you can go to the next stage. Have a go.

Because it's quite smooth, you can taste what the curry's going to be like.

We can add the water.

Our work is essentially done.

The masala is now left on a low heat for about 40 minutes.

Paul only needs to stir it every now and then. Very low maintenance.

So, shall we put our chillies in? That's great, thank you.

To finish off,

a little sourness to enhance the other flavours from tamarind paste.

Coriander. Lovely. And then I think we deserve a taste, don't you think?

Definitely. Open up!

Oh! That is lovely. You can taste the chilli but it's not hot.

It's not a small chilli so it's not so hot but just great flavour.

Isn't that a great favourite chilli?

Staying with lamb, this is an L that some people loathe and some people love.

It's lamb's liver, and getting to grips with it, it's Raymond Blanc.

Raymond's first recipe takes often overlooked lamb's liver

and transforms it into a mouthwatering treat.

Lamb's liver persillade.

Succulent liver with crisp sauteed potatoes,

sprinkled with a classic French seasoning.

I'm sure you all remember that horrible school liver, thick and overcooked.

Crucified, murdered. We don't want that.

We want to cook it quick,

to create a beautiful golden crust outside

and keep the inside very moist. So, the cutting is very important.

Raymond cuts the liver into slices 1cm thick.

This will allow it to cook evenly, staying succulent and tender.

What I've done here is a little secret.

Soak it in half water and half milk and about five big pinches of salt.

By putting water, I'm cutting down the richness of the milk,

allowing the salt to permeate inside the liver and draw some of the blood.

Extracting the blood will remove the bitterness

and help sweeten the flavour.

Next, he prepares the herb-packed persillade.

Persillade has a big place in the heart of every Frenchman.

Raymond chops the main ingredient, parsley,

and adds chervil, tarragon and sage.

Before adding two crushed garlic cloves

and a whole shallot to give the persillade a gentle kick.

So, we have our persillade here.

Adam please?

Take it away? No, it's OK. Your services are not required!

I am very lucky, he is the best tempered chef I have ever had!

No mutiny!

Next, Raymond sautes parboiled potatoes in sizzling rapeseed oil.

Our potatoes are nicely caramelised.

A tiny dash of butter.

Voila! These are ready.

Now, you lower it down.

He lightly browns butter to create beurre noisette,

which will add a subtle, nutty flavour to the liver.

Two little slices of liver.

Oh, what a lovely, lovely noise. We like that.

Don't season the liver in advance.

Often the salt withdraws the moisture and then we have a pool of water in your pan.

Season it now.

That will take only two minutes. They are a nice colour, as you can see.

What is happening here is amazing.

The juices are leaking out into the bottom of the pan.

By adding water,

it will merge together into a marvellous little jus.

Then I'm going to add my persillade to my potatoes.

And onto my liver, tres bien.

Voila! Now I put in the water.

Et voila.

You have created a wonderful emulsion here.

You are ready to serve.

So delicious, so simple. Oh, that is home sweet home.

Adam? Join me for a liver treat.

OK, we have sauteed potatoes that I used to have in my home.

I know because you have been to my home when my mum cooked for you.

You didn't like her snails? They were not English snails!

OK, but I hope you like the liver.

It's better than the school dinners you used to get. I bloody hope so.

That was the last time I tried liver, at school.

That's nice with the garlic in there. All is missing there is the escargots.

Maybe later!

Thanks, Raymond. Now let's hook up with the Two Fat Ladies

and their classic shoulder of lamb recipe.

I think we go left up here. Towards that nice church.

There it is, I see it in the distance.

Here we are!

Lovely shop.

Gosh, Jennifer, look at this! Isn't it wonderful!

It's magnificent. Oh, what bliss!

Everything you could wish for.

Can I help you?

Hello, I'm going to want some chicken breasts, and what do you want?

I want, please, a shoulder of lamb. I'll get that one first.

Could you be a dear and take off the knuckle end? I'd like to keep it.

Righty-ho.

Look at those ribs of beef, isn't that magic?

There's some lovely faggots in the window. We could have some for our tea.

Delicious, haven't seen a real faggot in years.

Marvellous marbling in the meat. And that lovely proper layer of fat.

Real fat, yes.

Gloucester old spot pork. I will have a spot of old spot!

Old spot!

Then there's all these lovely cheap cuts, which I adore. The ribs.

Lovely, thank you very much.

You've got an account for Westonbirt, haven't you? I do indeed.

Can you put this on it? Certainly. Thank you very much indeed.

I want to come and live here. So do I, carnivores' delight!

Now then, I'm going to do a nice, easy dish

which is a sort of stew because you do the whole thing,

it's more of a braise, based on, you might say, a poor man's cassoulet.

But the point of it is, it's easy, you can prepare it all the day before if you want

and half cook it the day before.

If you have an Aga, you just put it in the lower oven and Bob's your uncle!

Or something!

What you want is a nice shoulder of lamb. Look, this is wonderful.

Have the little knuckle end cut off in case you don't have such a large casserole as this.

It makes it easier to fit in, but keep it, keep it,

it's full of goodness.

Pop that in. Now, what I have here are soaked haricot beans.

It's really meant to be easy, this.

You can use tinned ones, just pour them in with their juice

and they don't disintegrate, they are sort of magic,

and they are really very good. But I'm using the real ones.

I will leave this amount of water in.

Now, we can start piling everything in.

I've been chopping onions like mad.

Great hunks of garlic, about 10.

What you like. I love it.

Now we want some fresh tomatoes.

Again, you can use those Italian chopped ones, if you're in a hurry.

Just a couple of tins. I've got some cut so I'll use them.

Now, you may not approve, but it'll all be right in the end.

Put about three good dollops of tomato puree.

That's that.

Now, about three quarters of a pint of white wine.

Tuck some bay leaves in.

They always go well with lamb.

And rosemary, my beloved rosemary.

And sprinkle over a few peppercorns. They'll all sort of melt.

They'll give flavour.

Then, that's about it, you see. It's really quick. It's wonderful.

Just shove the top on.

And I'll pop this in the oven now.

This is going to take a long, slow cooking.

With this dish, I suggest very good crusty bread

and a full-bodied red wine.

Now, you heard Jennifer call that a poor man's cassoulet.

Well, Rachel Khoo calls the next ingredient poor man's caviar.

She's talking about L for lentils.

Puy lentils to be precise.

Take it away, Rachel.

Salads are not just for sides, they're for main courses as well,

and I've got a fantastic lentil salad with beetroot,

goat's cheese and a delicious dill vinaigrette.

The portion I'm making could serve four people as a starter.

I'm using puy lentils, the best in France.

Although a bit expensive, they are worth it,

as they hold their shape better than green lentils,

which is crucial for the texture of my delicious salad.

These lentils are actually called "poor man's caviar".

They do look a bit like caviar, and they taste really delicious.

OK. In the pot. Throw them all in there.

Cover the lentils with at least double their volume of cold water

and slowly bring to the boil.

Reason why you want to use cold water is

because you'll get an even cook.

If you added boiling hot water straight away,

your lentils would cook on the outside

and go mushy on the outside and wouldn't be cooked in the centre.

I need to flavour the water with thyme,

a bay leaf and a teaspoon of salt.

Probably take 15 minutes to cook, and what I do is,

at the 12-minute mark, I have a little taste

and see if they're done already.

'Next, my delicate vinaigrette.'

Got this lovely dill.

I think people overlook dill.

They always think you've got to put it with fish,

and actually, it works well with a lot of other dishes.

'Dill's subtle aniseed flavour works beautifully with cabbage

'or in a warm potato salad.'

Sunflower oil, two tablespoons.

White wine vinegar, two tablespoons.

'Finally, add a pinch of sugar and salt.'

All you need to do now is blend it.

I'm going to make, like, a dill smoothie here.

'If you don't want to use dill,

'parsley or fresh basil will work just as well.'

Mmm. Always have a taste when you make a vinaigrette -

if it needs a little bit more salt or a bit more sugar,

but that seems pretty good for me.

'Now for that crapaudine beetroot,

'which I've already roasted for 45 minutes.'

It has a particularly sweet taste.

Obviously, if you can't find this type of beetroot,

regular cooked beetroot is fine.

'If you are not a fan of beetroot,

'roasted butternut squash or pumpkin would be ideal substitutes.'

Once you've scraped the beetroot skin off,

give it a rinse, as you don't want any tough skin in your salad.

I'm going to thinly slice my beetroot.

Use my favourite tool, my mandoline.

If you don't have one of these, a sharp knife will do the same job.

So, you're looking for something like this,

so you can almost see through it.

Let's have a look at our lentils.

Mmm. They are done. Should still have a bit of a bite to it.

I'm going to rinse them under some cold water,

just to stop them from cooking any further.

Fish out the bay leaf and the thyme. Don't need that any more.

'Now all you need to do is plate up.'

Grab some of your lentils.

Already looking very delicious.

Already, you can see how the lovely deep red of the beetroot

goes very well with the dark green from the lentils.

Cheese. I'm using a kind of fresh goat's cheese.

It's quite mild. You don't have to use goat's cheese.

You could use a mozzarella if you wanted to.

Obviously, it doesn't have the same flavour, but it would work well.

Or, if you want something a bit saltier, feta. That works well too.

You want to crumble it on top.

Don't forget your lovely vinaigrette.

That bright green colour just brings it all to life.

And finish off with a sprinkling of salt and a bit of black pepper.

And there's your beautiful lentil salad

with the bright red sweet beetroot,

creamy goat's cheese and a really sharp,

zingy kind of dill vinaigrette.

In my restaurant, this beautiful salad was a hit,

even with the most hardened meat lovers.

Thanks, Rachel. L is for lobster.

Valentine Warner discovers there's more than one way to handle them,

but he's also found the most unusual method.

Felicity. Val, hello.

The lobster whisperer at last. That's right.

'Retired fishmonger Felicity Sylvester is mad about lobsters,

'and she's got two big 'uns at the ready for me,

'but before I'm allowed to cook them,

'she's going to show me her peculiar skill.'

I'll hypnotise this one.

I learnt it from an Indian gentleman. Mm-hm.

He actually said to me, "If I threw you in a vat of boiling water,

"you would tense up and be very tough."

Because the terror before you enter the water

would make you very unrelaxed. Precisely. So he convinced me,

really, that to hypnotise a lobster would actually enhance its flavour.

So this is lobster yoga?

Use the claws to put him, as you said, into the yoga position.

And you say...

SLOWLY: Go to sleep, lobster.

Go to sleep, lobster.

'Felicity believes that by hypnotising the lobster,

'it invokes a becalmed state, therefore a more relaxed death

'and juicier, more tender meat.'

SLOWLY: Go to sleep, lobster. Go...

'Even I'm starting to drift off.'

And he shouldn't move now. OK, so it's your turn.

So, Felicity, I up-end my lobster.

And try and make sure that it's got a sort of nice yoga position.

SLOWLY: Go to sleep, lobster. Go to sleep, lobster.

You cannot resist the power of my charms, lobster.

Go to sleep, lobster.

He is succumbing to your charms, Val.

Ignore the chillies, lime and garlic.

Oh, now, don't be cruel to it. Sorry, sorry.

No, I am taking this deadly seriously.

I'm not thinking foodie thoughts.

No. No, no, no.

Whisper to it. (Go to sleep, lobster.)

(Go to sleep, lobster.)

That's one of the most extraordinary things I've ever done or seen.

There you go, you see?

'And with the lobsters deeply hypnotised,

'my preferred method of killing them is by piercing them firmly

'through the indent on the back of the head which kills them instantly.'

Any movement that might occur in the lobster

after it's been cut in half is purely nerves.

The animal is dead.

So, we're going to go Mexican on this one.

Lots of garlic and lots of chilli. Lovely.

I'm making lobster mojo de ajo,

a dish inspired by my travels in Central America.

Whilst Felicity peels a whole bulb of garlic,

I chop up a couple of smoked chipotle chillies.

I like this chilli, because of its fantastic,

fruity, strong, smoky taste. Mmm.

'The chopped garlic goes into a pan with some light olive oil

'for about 10 minutes.'

Lug that in, just so the garlic's covered.

But it mustn't burn, so keep the heat very gentle.

So that garlic, as you can see, it's changed colour.

It's a dark ivory colour. Take that off.

'Add the chopped chillies,

'throw in the teaspoon of salt and the juice of one lime.

Can you taste that little bit of lime in the oil? Mm-hm.

Mmm.

I'm going to crack the claw.

Because you don't want to be doing that once it's cooked.

Brush the punchy oil onto the lobster

and barbecue for around four minutes on each side.

I'm feeling very lobster-like. Lobster everything.

Well, stand on your head, and I'll hypnotise you.

Maybe another day.

'Once it's turned a bright pink colour, it's ready to eat.'

A bit of coriander in there...

'Dress with the chilli and garlic from the oil, and tuck in.'

Mmm. That is so good. Whoa!

Fantastic. I have to say, that's the way it should turn out, so...

Tasty. Extra tender, though, don't you think?

Because of it being hypnotised. Of course. Of course.

Very, very tender, hypnotised lobster.

And the rich, sweet meat, the smoked chilli. Yeah.

It's lovely. Really lovely.

I'm going to finish this half.

Mmm. Hypnotic viewing there.

And next up, we have some more luscious lobster with Levi Roots.

I want to show you two classic

Caribbean barbecue treatments for seafood.

A fabulously spicy lime, chilli and coriander butter

to lavish on lobster, and a mouthwatering

parsley and garlic marinade for local langoustines.

First thing I need is a nice handful of coriander.

Finely chop that.

Next, one clove of garlic.

I had a fantastic time on the boat.

The nearest thing I can think of a joyride like that

is at the funfair, on the helter-skelter.

Right. Let's get this in here.

Next, I'm going to add the zest of one whole lime

and the juice of half the lime.

OK. I want to rind my lime.

And what we are doing is actually getting the juice up.

Look at that.

Next, the chilli. We want this chopped up real fine.

Let's get that in there.

'Finally, mash butter into your tangy, spicy mix.

'The softer the better to help you blend it.

'Though I'm putting this on lobster,

'this works really well with salmon too.'

Once you've made this butter, you can always roll it up

in a bit of clingfilm, put it in the fridge,

cut bits off and have it as and when you want to.

Right, that's ready to use.

Man, I feel like bursting out into Shakespeare all over the place!

"The tide in the affairs of man taken at the floods will lead to fortune."

But in this case, it's going to lead to langoustine! HE LAUGHS

'I'm going to be getting these ready for the barbecue too,

'making a delicious garlic marinade.

'If you can't get hold of langoustines, try big tiger prawns.

'You need olive oil, chopped garlic and parsley, and white wine vinegar.

'Mix the lot together. It couldn't be easier.'

Let's get these guys in there to absorb some of that lovely flavour.

'Leave for an hour, and you're good to go.'

So, let's skewer them, shall we?

I think I'm going to have to do a few of these,

because something tells me those guys are hungry.

'Just like my hot pineapple dish,

'you could grill these or use a hot griddle pan.

'But a barbecue adds another layer to the taste.'

While these are cooking, I think I'm going to add a bit more marinade.

And next, I'm going to add my lobster onto my barbecue.

Your lobster needs to be cut in half.

You can get your fishmonger to do this,

and it helps you crack the claws so that the barbecue heat

can penetrate and cook the flesh inside.

You don't want to hit them too hard.

Just to make a crack like that.

And what I'm doing is going to have it flesh side down first.

Leave that to cook for about three minutes.

'Turn the lobster over and the shell becomes a perfect natural saucepan

'to melt that spicy lime, chilli and coriander butter.'

Oh, that smells lovely!

Well, let's find out what the captain and the rest of the pub think.

Come on, there, man, let's get stuck in there.

You and I on the high seas, man. High seas.

Mmm-mmm-mmm!

Very nice.

Is it bad to use my hands? No, man! Go with it, man.

So, come on. Will you have a try of my langoustines

and tell me what you think?

It's Scottish seafood, it's got to be good.

It's Scottish seafood. Absolutely. Fantastic. Yeah.

Beautiful.

Thumbs up? Yeah? Yeah, thumbs up!

Yeah! How good are they?

You've got it on your chin. Mmmm. Delicious.

'It's fabulous to see Caribbean flavours going down so well.

'Now, if we can just do something about the weather...'

Next victim up, come on!

CHEERING

We leave lobster now and head for lasagne.

Light lasagne, no less, with the Hairy Bikers.

Right, let's think about lasagne. What could... I love lasagne.

Exactly. It's one of them things, isn't it?

You just go, yes, whoosh, whoo, pasta. Layers.

'We've been told to half our daily calorie intake,

'but it's going to be tricky with a rich dish like lasagne.'

We need a pasta replacement.

What have we got that we can slice thin? Onions.

What...no. A layer of onion? They'd go to water.

Aubergine! No, because then, it would be a moussaka.

I've got leeks. Hey, hold on, hold on.

What are leeks? What are leeks?

They are rolled, aren't they? They are, aren't they?

So, flatten a roll out, what do you get? A sheet.

These are the future. MIMICS DRAWING PISTOL

Now, we need the building blocks of the ragu.

'With over 40% of our calories coming from fat,

'we need to think lean.

Beef, Kingy. Less than 10% fat. Let's try and dry fry it.

It's all fat in the bank.

'Dry frying the meat until it's brown gives a caramelised flavour

'and any veg we add can suck it up.'

Can't be many calories in celery and onions.

For goodness' sake, have you ever seen a fat rabbit?

This is sweating down like you on a treadmill! Hey-hey!

Do you know what I'm finding hard, Si? No. That! Exactly!

It's not eating when I'm cooking.

The temptation to get a spoon

and have three or four spoonfuls of that.

And we both do that. Yes, we do.

And you wonder why when come to the table you say,

"It's funny how I don't fancy my own food!"

The fact is we've eaten a meal whilst we are cooking a meal.

'Like any ragu, it needs red wine.

'Normally we'd slosh in about half a bottle

'but booze means calories so this time it's around a glass.'

150ml of wine.

'Whilst that bubbles away, I'm going to have a crack

'at turning leeks into sheets.

'I reckon slicing the leeks to the centre will create separate layers.'

How about that? That's a pasta sheet...but not!

Brilliant! Well done, smartarse.

Let's see you try and roll no-carbohydrate rice now!

Genius.

'By blanching them in boiling water,

'they should soften enough to flatten them out.'

It's held together, hasn't it? It has.

This looks like a ragu, Kingy, and that looks like pasta.

It does, doesn't it? I'm surprised at how it's come out, actually.

All we're missing now is some cheese sauce.

Just like a plain white sauce, isn't it?

Put all the cheese on top so it really delivers.

Then we're likely to use less cheese, aren't we? Aye.

'It's a cheese sauce without cheese

'so we need to infuse the semi-skimmed milk

'with loads of flavour, so in with onion,

'bay leaves and a good bit of nutmeg.'

Bring to the boil, infuse and then thicken.

'Normally we would use a butter and flour roux base

'to thicken a white sauce

'but we know a paste with milk and cornflour will do the trick.'

Do you want to lick the spoon?

Now, look. Would you not think that was a cheese sauce? You would.

'It needs to look like lasagne so we are layering it up.

Looking alarmingly appetising. Isn't it?

And then three leaves of pasta. Not.

My mouth is beginning to water.

We are alternating layers of the ragu with our sneaky pasta.

Looks like lasagne, Kingy.

'The white sauce is just for the top.'

That is glossy and unctuous.

'We'll top it with cheese but not a lot.

'By using strong cheeses like mature cheddar and Parmesan,

'a little goes a long way.'

Looking bigger now it's grated. Fluffing up like a good 'un.

'We eat with our eyes first and then the tongue follows

'so it's got to look great.'

It will look like a lasagne.

See you later.

'And all we can do now is wait until it's golden and lovely.'

Smells like lasagne. Does it look like it? Yes!

Oh, yeah.

'But the proof of our first low-calorie dish is in the eating.

The sensation of actually, with your mouth watering,

thinking you are going to enjoy a lasagne, is there.

That is not a bad dinner, is it? Looks like a decent plate of food.

Hey, it's nice. It is nice.

The leeks are like lasagne. Mm. How mad is that?

Thank God! This feels like a meal. It does. It does.

Cos it tastes great.

For our next L, let's join the Two Greedy Italians

who are showing us how to make a lovely-looking seafood linguine.

Now, he is very hungry and I'm going to prepare for him

a very cucina povera dish,

which is just a few ingredients,

starting with taking water, because we are on a boat,

from the sea because there's salted water.

And I have here linguine and I put it into the salted water,

boiling here on the side. Voila!

In the meantime, I have prepared a sauce which is very, very easy.

Be careful, it's hot. Give it to me. Move a little bit.

Now in this case we have wonderful seafood for the seafood linguine.

We have fantastic prawns which I have shelled already and mussels

and a little bit of parsley.

And we put just a little bit of olive oil and we put the chilli,

and I like it with the seed.

People, they just eat the garlic and the chilli in the oil

and it's called spaghetti or linguini aglio olio e peperoncino.

And then I put the mussels first because they have to open.

And by opening, they reveal some wonderful seawater

which will favour all the entire dish.

When you put the lid on,

the steam is building and the mussels are opening quicker.

Not yet.

That's building up a lovely steam

so that they open and release all the fantastic juices.

As a matter of fact we can put a little bit of wine

which belongs to it

and so it builds a little bit more steam.

Put the lid on. Exactly.

Do you want me to chop the parsley? You can chop the parsley, Gennaro.

Thank you. See, I'm always helping you. Wonderful.

They are opening fine and now I put the prawns.

Are you going to use a little bit of salt, Antonio? No. OK.

Little bit of pepper.

Leave the lid. OK. I want to taste.

Just a little bit of salt. GENNARO LAUGHS

What do I do without you? Just a little pinch.

And I believe it is ready in a minute or two, it's cooked.

I know that you are hungry. Yeah.

Do you want the parsley? No. Not yet.

Just to cook them very briefly.

You see they change colour and they're cooked.

Fantastic.

That's fantastic, Gennaro. You really think of me, eh?

Mm!

Just a little bit of olive oil. Yeah.

Ah! Gennaro, look at this.

Now we want the parsley. It's all yours.

Put it in there. Lovely!

Gennaro, it's all yours. Thank you very much.

One for you. Thank you.

One for me. Is the portion enough for you?

Oh, my goodness!

Here's to the health of the entire world.

They all envy us.

They have to suffer. Mm!

And this is what makes Italian food different from others

because when you want to have regional and wonderful things,

you have to have the very good ingredients,

which here are available everywhere and the fish is a special flavour.

The pasta is locally made, parsley is locally grown and eaten in Minori.

What do you want more? You're right.

It's fantastic. Yeah. And this is poor food.

Can feed quite a few people from here.

Mm! Mm! Mm!

You can eat it all, Gennaro.

I know you've worked a lot. I know.

Now it's dessert time

and we've got one here that's got two L ingredients.

It's lemon and lime cream tart from that great little chef Jamie Oliver.

Whoo-hoo! OK. What do you want me to do for you, Jamie?

Can you wash those limes? Cos we're only going to get the zest off those.

What are you making, Jamie? I'm making lemon and lime cream tart.

Dead simple.

I've got a pastry shell in the freezer

and I think short pastry,

sweet short pastry, is best out the freezer, straight in the oven.

It doesn't seem to shrink or anything like that.

If you put the pastry in and the filling in,

the pastry will be soggy at the bottom.

So for the filling, basically what I need...

Get a bowl. Eight eggs.

Just break them in there, the whole lot. Right.

I need some sugar in here. I need 340g.

So, I've just chucked the sugar in here with the eggs.

Just whisk it until it's pale and all dissolved.

Lee's a big dessert freak, aren't you, mate?

I always save a little bit of space for dessert. Little bit of space.

He likes extra large portions. Yes.

Uncle Lee's doing a fine job. Slow job.

Yeah, but some of the best things in life are slow, aren't they, mate?

Have I got enough? Yeah. Beautiful. Lee's done a fine job.

This is cool cos look at that green. That's dead cool.

That looks good and it'll taste right good. Immediate flavour.

Right, let's get about six lemons. Do you want me to cut these in half?

Yeah. Oh.

If you can cut them in half and I'll start juicing along with you. 300ml.

I do a bit more lime than lemon cos it's not quite as strong in flavour,

at least not when it's cooked anyway.

Why do you not use one of those lemon squeezer things?

Isn't it easier? Yeah. It is easier but I haven't got one.

All the toys in my kitchen and I haven't got a lemon squeezer!

But I like squeezing. There's something about squeezing I like.

You've got a good squeezing action there, Jamie. I'm proud of it.

Do you cook together a lot, you two?

Yeah, Lee's cooked a couple of delights for me.

Do you remember? What was that?

It was about four years ago. A fisherman's surprise.

No. Captain's delight, mate. The what? Captain's delight.

Captain's delight.

It was so good I couldn't remember the name. It was...

Lee went on a bit of a mission. He kind of made a ship.

He constructed a ship out of toast! And baked beans.

And he made this sea of baked beans, and by the time I finished it,

I got to the bottom of the sea and there was a chest of treasure,

which happened to be a big chunk

of rather mature old plastic cheese at the bottom.

It's what you call an interactive meal, eh?

Interactive? You're searching for something. Ha! Shut up!

Right. Let's have a look. Oh, cool. We're there.

Basically I just get a sieve now, cos there's quite a few pips in here.

So we're done. That's basically it. Sweet as.

Just got to add some cream. 350ml of double cream.

Very, very... Very, very simple.

The tart shell is ready.

I'm kind of wondering why I put it in such a big bowl now

cos I've got to pick it up!

You can take the tart shell out and put the filling in

but I actually find that a pain so I just pour it in.

Just pull the tray out, pour it in.

Much easier this way cos you don't spill any. I'll take that.

How long does that take to cook, then?

Erm...

About 20 minutes.

But you never know, really. It depends on the oven.

Basically you want to cook it until the centre

is just a little bit wobbly

and then you know that around it is pretty much set.

By the time you've taken it out and let it rest for an hour,

it will cut really smooth. It'll be lovely.

And it's good cos all the work's done now, do you know what I mean?

One tart, lots of girls!

MUSIC: "Local Boy In The Photograph" by The Stereophonics

# And the train runs late for the first time today

# And all the friends lay down the flowers... #

So we've reached the end of today's A-Z Of TV Cooking.

Thanks again to all our amazing chefs and I hope you feel inspired.

Make sure you join me next time for more delicious food. See you soon.

Subtitles by Red Bee Media Ltd