0:00:01 > 0:00:05You buy your ingredients and you're looking forward to some cooking.
0:00:05 > 0:00:08Which top chef will you turn to for inspiration today?
0:00:08 > 0:00:11We've got all your favourites -
0:00:11 > 0:00:15the nation's top TV chefs, all in one place, on The A-Z of TV Cooking.
0:00:32 > 0:00:36Today, we're looking at things linked to the letter N.
0:00:36 > 0:00:39Here's just some of what we've got on the menu.
0:00:39 > 0:00:43The taste of the takeaway, with the Hairy Bikers' Singapore noodles.
0:00:43 > 0:00:46Now, you almost have to knit the other ingredients into the noodles.
0:00:46 > 0:00:49The best way is with a fork or some chopsticks.
0:00:51 > 0:00:53The Greedy Italians make a ragu Napolitana.
0:00:53 > 0:00:57Oh, why I'm cooking so good?!
0:00:57 > 0:01:01Why you don't wait that we taste it before you say that? Proper ragu.
0:01:02 > 0:01:05'And Raymond Blanc's greengage nougatine.'
0:01:05 > 0:01:08It is not the simplest dessert that I've ever done.
0:01:08 > 0:01:12But it's worth the effort and you must try it at home.
0:01:15 > 0:01:20First up, one of my favourite cooking Ns - Nigel Slater.
0:01:20 > 0:01:26Although it's not him we're looking at, it's his delicious noodle soup, he's cooking up here.
0:01:28 > 0:01:33Sometimes I look at recipes and I see a great long list of ingredients
0:01:33 > 0:01:36At first, I'm tempted to turn the page.
0:01:36 > 0:01:38But then, if I have a closer look,
0:01:38 > 0:01:42I find that actually, it's just a long list of shopping,
0:01:42 > 0:01:45but the method is really quick and simple.
0:01:45 > 0:01:47This is one of those dishes.
0:01:47 > 0:01:52It's a sweet and spicy soup, with all those lovely Southeast Asian flavours,
0:01:53 > 0:01:57with chilli for heat and coconut milk for sweetness.
0:01:58 > 0:02:01First, I'll need chilli, garlic and ginger -
0:02:01 > 0:02:05then, one of my favourite ingredients, lemongrass.
0:02:05 > 0:02:09And if I can find some in the shops - a few lime leaves.
0:02:09 > 0:02:13I'm just going to break these up a little bit, want to crumble them.
0:02:13 > 0:02:18They're not essential, but they will give a lovely, citrus fragrance to the dish.
0:02:18 > 0:02:21I want to put some coriander in there.
0:02:22 > 0:02:25I'm saving the delicate leaves to add at the last minute,
0:02:25 > 0:02:29but the tougher stems can go in with the spices.
0:02:29 > 0:02:32Add a little oil, then simply blitz.
0:02:32 > 0:02:35This will keep in the fridge, so make in advance, if you like.
0:02:35 > 0:02:39I'm going to use about half that spice mix.
0:02:39 > 0:02:43The rest I'll keep in a little bowl in the fridge for another day.
0:02:43 > 0:02:45If you make a smaller amount,
0:02:45 > 0:02:48the blades won't engage with the food.
0:02:50 > 0:02:52Now I'll need some liquid.
0:02:52 > 0:02:54Water would do in a soup,
0:02:54 > 0:02:58but I think it's always good using a really good stock.
0:02:59 > 0:03:01I've got lots of spice in there.
0:03:01 > 0:03:03I want to add something sweet.
0:03:03 > 0:03:06I'm going to use coconut milk.
0:03:13 > 0:03:16This has a rich, nutty sweetness.
0:03:16 > 0:03:20Without it, this dish would just be a spicy soup.
0:03:22 > 0:03:25And I want this to be a sugar and spice.
0:03:25 > 0:03:29And that sugar, that sweetness, comes from the coconut milk.
0:03:31 > 0:03:35I love putting smooth, slippery noodles in a sweet and spicy soup.
0:03:35 > 0:03:38These are glass noodles.
0:03:38 > 0:03:42No cooking required. Just soak in boiling water for a few minutes.
0:03:44 > 0:03:47I want some other ingredients in there.
0:03:47 > 0:03:49I'm going to put some tomatoes in.
0:03:51 > 0:03:54I'm going to keep these pieces quite small.
0:03:54 > 0:03:56And they take seconds to cook.
0:03:59 > 0:04:01What else goes in the soup is up to you.
0:04:01 > 0:04:05It could be chicken, fish or vegetables.
0:04:05 > 0:04:08Today, I fancy some sweet, juicy prawns.
0:04:08 > 0:04:11Frozen are fine. Use grey, uncooked ones.
0:04:15 > 0:04:18As soon as they've stopped being grey,
0:04:19 > 0:04:24and have taken on a bit of pink colour, they're cooked.
0:04:24 > 0:04:26Now's the time for a quick taste,
0:04:26 > 0:04:30and an opportunity to adjust the flavours to how you like them.
0:04:30 > 0:04:33I'm adding a little extra sweet coconut milk,
0:04:33 > 0:04:37a splash of fish sauce and a squeeze of lime.
0:04:37 > 0:04:40It's what I really love about cooking.
0:04:40 > 0:04:44It's not following a set of rules - one, do this, two, do that.
0:04:44 > 0:04:50It's about tasting a dish as you go along and working out the changes that you want to make to it.
0:04:51 > 0:04:55Add the coriander leaves before putting everything together.
0:05:03 > 0:05:06And finally, a sprinkling of cooling mint.
0:05:17 > 0:05:21It's the heat from the chillies, the heat from the ginger,
0:05:21 > 0:05:24the sweetness from the coconut milk,
0:05:24 > 0:05:28and then this amazing freshness from the lime, the lemon, the mint.
0:05:28 > 0:05:33The classic Southeast Asian combination of spicy and sweet
0:05:33 > 0:05:35just works so well in this soup.
0:05:35 > 0:05:40The sweetness of the coconut marries with the heat of the chilli and ginger,
0:05:40 > 0:05:45and makes a few prawns and noodles into a very special supper indeed.
0:05:57 > 0:06:00'And more noodles coming up now, from the Hairy Bikers.'
0:06:00 > 0:06:03'They're trying to create their own perfect takeaway.'
0:06:03 > 0:06:06'So, take it away, fellas.' HE LAUGHS
0:06:08 > 0:06:12We tried to choose a dish that epitomises the takeaway,
0:06:12 > 0:06:15like the child of the takeaway.
0:06:15 > 0:06:19The dish we've come to terms with is the Singapore noodle.
0:06:19 > 0:06:22I think the Singapore noodles is a one-pot wok wonder.
0:06:22 > 0:06:25You're not wrong. Won't say that again. No, you won't.
0:06:28 > 0:06:33Singapore noodles - a takeaway staple that's nothing to do with Singapore.
0:06:33 > 0:06:37It's a Cantonese creation combining the best of Chinese flavours
0:06:37 > 0:06:39with a little bit of curry.
0:06:39 > 0:06:44What could be a better celebration of the great British takeaway than that?
0:06:44 > 0:06:49Our Singapore noodles, our take on it has this... Look at this.
0:06:49 > 0:06:52Beautiful loin of pork and I'm just going to trim that sinew off.
0:06:52 > 0:06:56And we've got some prawns. It's a pork-and-prawn vibe.
0:06:56 > 0:06:58And it's very, very lovely.
0:06:58 > 0:07:00I'm going to prepare that and the marinade.
0:07:00 > 0:07:05I'll trim this sinew off first. The pork is a like char siu pork -
0:07:05 > 0:07:09the pork you get in Chinese food, that's got that red frill round it.
0:07:09 > 0:07:13But there's no food colouring. All the flavour, none of the chemicals.
0:07:13 > 0:07:15Let's talk noodles.
0:07:15 > 0:07:20Use egg or rice noodles, as long as they are really thin, like vermicelli.
0:07:20 > 0:07:24Soak them in hot, but not boiling water, for about three minutes.
0:07:24 > 0:07:26Then they're ready to use.
0:07:26 > 0:07:30I'm going to prep this lovely marinade, it's very simple.
0:07:30 > 0:07:33We start with three tablespoons of soy - it's the light soy.
0:07:34 > 0:07:36And two of sherry.
0:07:36 > 0:07:40One way to use up the leftovers when the vicar's gone home.
0:07:41 > 0:07:45Finish it off with two teaspoons of soft, light brown sugar,
0:07:45 > 0:07:49and half a teaspoon of five spice powder and give it a good stir.
0:07:49 > 0:07:52I'm going to put the pork loin into that marinade,
0:07:52 > 0:07:56coat it and leave it for about half an hour.
0:07:56 > 0:07:59What's going to happen is, the meat's going to open up slightly,
0:07:59 > 0:08:03and draw all those lovely flavours into it.
0:08:03 > 0:08:06So when we cut it, we should get that lovely...
0:08:06 > 0:08:10You get that lovely char siu, the red bit round the edge.
0:08:10 > 0:08:12Ooh, it's lovely.
0:08:13 > 0:08:16While it's marinading, drain your noodles
0:08:16 > 0:08:20and dress them with a glug of oil to stop them sticking together.
0:08:20 > 0:08:22Well, that's half an hour.
0:08:22 > 0:08:26It's changed colour and appears to have absorbed some marinade. Lovely.
0:08:26 > 0:08:30Next, drain the pork. Place it in a foil-lined baking tray,
0:08:30 > 0:08:32and lightly coat it with oil.
0:08:32 > 0:08:36Then it's into the oven at 200 degrees Celsius, for 12 minutes.
0:08:36 > 0:08:40Keep the leftover marinade for later. You don't want to lose any flavour.
0:08:40 > 0:08:44And that gives us time... To do the mise en place.
0:08:44 > 0:08:49The big thing about Chinese cookery is you prepare everything ready,
0:08:49 > 0:08:54because your cooking, the final push happens very quick.
0:08:54 > 0:08:56It's a wokking and a wolling, that's what it is.
0:08:57 > 0:09:01Chop one red onion, a bunch of spring onions, and a red pepper.
0:09:01 > 0:09:07All your veggies and everything should be the size to be picked up with a chopstick.
0:09:07 > 0:09:09Slice 100g of shiitake mushrooms
0:09:09 > 0:09:13and grate a chunk of ginger and two cloves of garlic.
0:09:13 > 0:09:17That's a wonderful thing about the cosmopolitan nature of British food.
0:09:17 > 0:09:19The reason for that is,
0:09:19 > 0:09:24you want that ginger to pervade what is quite a quick cooking process.
0:09:24 > 0:09:30It's actually better to have it like that, than in chunks, in our view.
0:09:30 > 0:09:34I love Chinese food. I come from Barrow, a provincial Northern town.
0:09:34 > 0:09:38But we've had Chinese takeaways there since I was a little boy.
0:09:38 > 0:09:42One of my favourite restaurants has been there for 30 years.
0:09:42 > 0:09:46Prior to that, the only access to Asian food I had was a Vesta.
0:09:46 > 0:09:49It was like a box of sawdust rehydrated.
0:09:49 > 0:09:53Then I'd go to the carryout, and see chop suey, chow mein, egg foo yung.
0:09:53 > 0:09:55And I thought "This is brilliant!"
0:09:55 > 0:10:01Because Chinese cuisine has been part of our culinary heritage for such a long time,
0:10:01 > 0:10:05you actually lose sight of what the real cuisine is.
0:10:05 > 0:10:11It's been so anglicised over so many years, because it's been here for such a long time.
0:10:11 > 0:10:14You mean like Singapore noodles? It's true, though.
0:10:14 > 0:10:20I think that's the wonderful thing about the cosmopolitan nature of British food.
0:10:20 > 0:10:23It's got its own identity now.
0:10:23 > 0:10:25It's tasty, and to be honest, I love it.
0:10:25 > 0:10:28Once all the components are chopped,
0:10:28 > 0:10:31it should be time to get the pork out of the oven.
0:10:31 > 0:10:34We're off, mate. We're on.
0:10:34 > 0:10:36Beautiful. Oh, look at that.
0:10:37 > 0:10:40That's perfect. About half that in our dish?
0:10:40 > 0:10:43I think so. And the other half for nibbling.
0:10:44 > 0:10:48Oh-oh-ha! And this - don't waste that lovely fat.
0:10:48 > 0:10:52What we'll do is, we'll stick that in the wok.
0:10:56 > 0:11:00Now, I'm just going to put some heat into that wok.
0:11:00 > 0:11:02Little bit more oil.
0:11:03 > 0:11:07The heat in the wok... At this point we want it over a medium heat.
0:11:07 > 0:11:09Not a mega-nuts high heat.
0:11:09 > 0:11:13What we'll do is stir-fry off these lovely shiitake mushrooms,
0:11:13 > 0:11:16the onion and red pepper.
0:11:16 > 0:11:19Feels like a proper takeaway. Dave-Si Chinese Takeaway.
0:11:19 > 0:11:23I can see it. It's a future. I wouldn't mind that.
0:11:23 > 0:11:25Let's get stir-frying.
0:11:28 > 0:11:32Once your ingredients are in the pan, keep them moving.
0:11:32 > 0:11:35By tossing and stirring them in the wok, it stops them burning
0:11:35 > 0:11:37and gets them all nicely browned.
0:11:37 > 0:11:41While that's cooking, I can prep the pork.
0:11:41 > 0:11:44I want little half-moons, so let's cut this in half.
0:11:44 > 0:11:48It's just juicy on the inside, but it's cooked through.
0:11:48 > 0:11:50We'll cut that like so.
0:11:50 > 0:11:54Like so. Oh, Dave. See all that juice?
0:11:54 > 0:11:56Yeah, I know. O-o-oh!
0:11:56 > 0:11:59I'm going to nick a bit. Sorry, cannot resist. Oh!
0:12:00 > 0:12:02Ah, it's fabulous.
0:12:05 > 0:12:08Next. The ginger and the garlic.
0:12:08 > 0:12:12Mix them in and continue to stir-fry for a minute or so.
0:12:12 > 0:12:15Keep an eye on the garlic, though. You don't want it to burn.
0:12:15 > 0:12:18Then add two teaspoons of Madras curry powder.
0:12:18 > 0:12:21You can add more if you like it extra hot,
0:12:21 > 0:12:23or one less if you prefer it milder.
0:12:23 > 0:12:26Oh, yes! Now it's starting... It is, isn't it?
0:12:26 > 0:12:30It's starting to smell like Singapore noodles we know and love.
0:12:30 > 0:12:32In with the pork!
0:12:35 > 0:12:37In with the prawns!
0:12:38 > 0:12:41These are just frozen prawns. They're pre-cooked, frozen.
0:12:42 > 0:12:44Nothing fancy.
0:12:45 > 0:12:47Spring onion. Lovely.
0:12:47 > 0:12:51Look at that. Look at the colours, though.,
0:12:51 > 0:12:53Fabulous, aren't they? Yeah.
0:12:53 > 0:12:58Just keep moving it around so it doesn't stick at the bottom, cos that heat's pretty intense.
0:12:58 > 0:13:00Time for the noodles!
0:13:01 > 0:13:06Just separate these out. I put some oil in so they would be like this.
0:13:06 > 0:13:11Now you almost have to knit the other ingredients into the noodles.
0:13:11 > 0:13:14The best way is either with a fork or some chopsticks.
0:13:14 > 0:13:18You may have noticed, there's no salt or soy gone in there.
0:13:18 > 0:13:23That's because we'll use the reserved marinade and meat juices to dress this with.
0:13:23 > 0:13:28Should I? Yes, please. And this'll just give us a bit more moisture.
0:13:31 > 0:13:34Should I keep going at it? That's it.
0:13:34 > 0:13:38There you are, Kingy-san. How about that? Lovely.
0:13:38 > 0:13:42Once all the noodles are coated and piping hot, we are done.
0:13:42 > 0:13:44Oh, look at those!
0:13:45 > 0:13:49Dish it up and garnish it with a few pieces of chopped chilli.
0:13:50 > 0:13:53There you are. Singapore noodles. Singapore noodles, via Hong Kong,
0:13:53 > 0:13:58via every other high-street takeaway in the country. Look at that!
0:13:58 > 0:14:03Singapore noodles. Everything that's great about a takeaway -
0:14:03 > 0:14:06quick, easy and a fantastic fusion of flavours.
0:14:06 > 0:14:10Succulent prawns and pork with a kick of exciting flavour.
0:14:12 > 0:14:16'Our next N is one of the traditional Indian staples,
0:14:16 > 0:14:19that have now been completely embraced here.'
0:14:19 > 0:14:22'Here's Anjum Anand, telling us how to make naan.'
0:14:27 > 0:14:31'Along with chapatis, naan is the most basic accompaniment to Indian food.'
0:14:31 > 0:14:34'The shop-bought version is convenient,
0:14:34 > 0:14:37'but tends to be more cake-like than the traditional variety.'
0:14:37 > 0:14:39'And nothing beats making it yourself.'
0:14:40 > 0:14:42So...
0:14:42 > 0:14:44My favourite.
0:14:44 > 0:14:48The thing about this... It is just so easy to do. Great.
0:14:48 > 0:14:50I know you love naan. I do.
0:14:50 > 0:14:54I've got some simple flour, baking powder. Uh-huh.
0:14:54 > 0:14:56Sugar or salt?
0:14:57 > 0:15:00Salt. Half a teaspoon. OK.
0:15:01 > 0:15:04Sugar. Now, naan is sweeter than it is salty,
0:15:04 > 0:15:07so maybe a teaspoon and a half. Yeah?
0:15:07 > 0:15:09OK, mix that all together.
0:15:09 > 0:15:12So that is all your dry ingredients.
0:15:12 > 0:15:14Now, I'm making a well.
0:15:14 > 0:15:19And just milk and a little bit of oil, to keep it soft.
0:15:19 > 0:15:21I'm pouring it in the middle.
0:15:21 > 0:15:23I want you to put your hand straight in,
0:15:23 > 0:15:26and really slowly keep mixing and just move your wrist.
0:15:26 > 0:15:29Keep drawing the flour down from the sides. Oh, I see.
0:15:29 > 0:15:32You just gradually get a larger circle. Exactly.
0:15:32 > 0:15:36What you're looking for is a soft dough, but not sticky. Right.
0:15:36 > 0:15:40This is a very forgiving dough. Say you put in too much liquid, add more flour.
0:15:40 > 0:15:42Too dry, add a bit of liquid.
0:15:42 > 0:15:47So at some stage, tip that onto the counter and have a good knead.
0:15:47 > 0:15:50Have you kneaded bread before? I've eaten it, I haven't kneaded it.
0:15:50 > 0:15:54It's a matter of pushing it away and bringing it back.
0:15:54 > 0:15:58Make it a nice rhythmic action, like you're giving a massage.
0:15:58 > 0:16:02We want the naan nice and soft, so it requires kneading - about 10 minutes or so.
0:16:02 > 0:16:05Let me have a feel. That's good.
0:16:05 > 0:16:08This is the only hard work involved.
0:16:08 > 0:16:11And I think it's a really good stress buster.
0:16:11 > 0:16:14This sort of thing - is it freezable?
0:16:14 > 0:16:16Dough freezes really well, actually.
0:16:16 > 0:16:20You could make up the naan, then freeze it and warm it in the oven.
0:16:20 > 0:16:24Really? I like the way that looks. That looks quite good to me.
0:16:24 > 0:16:27Nice ball. So, now it just needs to rest.
0:16:27 > 0:16:31I'll just put some oil in the bowl so it doesn't stick. Right.
0:16:31 > 0:16:37We've given the dough a fair pounding. So now it needs an hour to rest in a warm spot.
0:16:37 > 0:16:42This allows it to rise a little and gives me the chance to melt some butter to spread on top.
0:16:44 > 0:16:48Has it increased in volume? It has, yeah. OK, cool.
0:16:52 > 0:16:55Paul, here's your naan. Here's your rolling pin. Uh-huh.
0:16:55 > 0:16:58What is your topping of choice? I do like coriander.
0:16:58 > 0:17:00Coriander. Coriander it is.
0:17:02 > 0:17:04How do you get that to stay all in place?
0:17:04 > 0:17:08I'm going to do this. Good. I can do that.
0:17:08 > 0:17:12And what I do also like to do with naan is to...
0:17:12 > 0:17:14..prick it. Uh-huh?
0:17:14 > 0:17:17Sometimes it stops it fluffing up like a pitta bread.
0:17:17 > 0:17:20Right. And that's it. That's naan.
0:17:20 > 0:17:23Well, almost. Now it has to be cooked.
0:17:24 > 0:17:26Take your naan...
0:17:27 > 0:17:29..and slap it down.
0:17:29 > 0:17:33'Traditionally, this is done using a super-heated tandoor oven,
0:17:33 > 0:17:36but that doesn't mean you can't do it at home.'
0:17:36 > 0:17:40As you can see, I've been heating up a baking pan.
0:17:40 > 0:17:43And I put the grill on to as hot as it can get.
0:17:43 > 0:17:46And basically, just leave it. It will cook by itself.
0:17:46 > 0:17:49It takes just, like, a minute. That quick? That quick.
0:17:49 > 0:17:55You don't want the whole naan to be coloured. It should be white with lots of lovely brown. OK.
0:17:56 > 0:17:58Looks very nice.
0:18:00 > 0:18:02Looks lovely.
0:18:02 > 0:18:05Done. All right, shall we have a taste test?
0:18:05 > 0:18:09Oh, yes, please. Oh, it's hot. Asbestos fingers, you said?
0:18:09 > 0:18:11That's it.
0:18:13 > 0:18:15Mm. Very nice.
0:18:15 > 0:18:19And that was so quick to do. Yeah. Very impressed.
0:18:19 > 0:18:21And I'm really impressed too.
0:18:21 > 0:18:27Now, whilst cooking this recipe, Rachel Khoo keeps saying it's not that easy on the nose.
0:18:27 > 0:18:29In fact, it's a bit whiffy.
0:18:29 > 0:18:32But they look fantastic.
0:18:32 > 0:18:36N is for nests, or, as they say in France, nids.
0:18:41 > 0:18:45Tartiflette is a dish which was created in the 1980s,
0:18:45 > 0:18:48by the Reblochon cheesemakers.
0:18:48 > 0:18:52Reblochon is a smelly French cheese.
0:18:54 > 0:18:57Yes, it's pretty smelly, but super yummy.
0:18:58 > 0:19:02You need about half a kilo of waxy potatoes.
0:19:02 > 0:19:04I'm going to julienne my potatoes,
0:19:04 > 0:19:08make them into little matchsticks on my mandolin.
0:19:08 > 0:19:12If you don't have a mandolin, you could slice it by hand.
0:19:15 > 0:19:19You can see... It looks a bit like a twig.
0:19:20 > 0:19:25I find that potatoes sliced on a mandolin make the best-shaped nests.
0:19:29 > 0:19:31Finely chop an onion.
0:19:31 > 0:19:33Whack them in the pan.
0:19:34 > 0:19:36Garlic.
0:19:36 > 0:19:39Smelly work, this.
0:19:39 > 0:19:41Smelly onions, smelly cheese, smelly garlic.
0:19:41 > 0:19:44But it makes for an extra tasty dish.
0:19:44 > 0:19:46Let's put this on the hob.
0:19:48 > 0:19:51I'm going to throw in a bay leaf too.
0:19:51 > 0:19:55While that starts cooking, I'm going to cut up my lardons.
0:19:59 > 0:20:04While that's sizzling away, I'll cut up my stinky Reblochon cheese.
0:20:04 > 0:20:08Look at that! Kind of squashy in the middle.
0:20:09 > 0:20:11Yum.
0:20:11 > 0:20:15You'll need 250g of Reblochon, which comes from the Alps.
0:20:15 > 0:20:19If you don't like Reblochon, you could use a Brie, Camembert.
0:20:19 > 0:20:21OK, that's the cheese done.
0:20:22 > 0:20:27I'm going to throw in 100ml of dry white wine.
0:20:27 > 0:20:31You want to cook that until there's about a tablespoon of liquid left.
0:20:34 > 0:20:38My wine's reduced down and I'm going to add my potatoes.
0:20:38 > 0:20:42I'm going to pour this into the bowl.
0:20:43 > 0:20:45And I've got to fish out the bay leaf.
0:20:45 > 0:20:49This is what you should do BEFORE you add the potatoes.
0:20:49 > 0:20:51Ah, yes! Found you.
0:20:51 > 0:20:53OK, throw in the cheese.
0:20:53 > 0:20:55Look at all that cheese.
0:20:55 > 0:20:58You only live once. That's what they say.
0:20:58 > 0:21:01Give it a stir. Grab your tin.
0:21:01 > 0:21:03The tins are already buttered,
0:21:03 > 0:21:06so just load up each section.
0:21:06 > 0:21:10Overfill it, because it kind of shrinks a little bit.
0:21:11 > 0:21:13Might not be the prettiest of dishes
0:21:13 > 0:21:16but when it tastes this good, who cares?
0:21:16 > 0:21:19In the oven they go.
0:21:19 > 0:21:21And I'm going to clean up.
0:21:23 > 0:21:27After about 15 minutes, they'll be cooked.
0:21:29 > 0:21:31It smells certainly quite cheesy now.
0:21:31 > 0:21:35Let's have a look. Ooh, it's bubbling away.
0:21:35 > 0:21:38They look amazing. Oh, yummy.
0:21:38 > 0:21:41Good stuff. All right, I'm going to scoop one out.
0:21:41 > 0:21:43Scoop it all out.
0:21:44 > 0:21:47It's like heaven on a plate.
0:21:49 > 0:21:52So there's like the Reblochon cheese which has melted,
0:21:52 > 0:21:57smokey bacon flavour, bit of crunch from the potato on the top,
0:21:57 > 0:22:01but then it's all kind of soft and cooked in the middle.
0:22:01 > 0:22:03Delicious.
0:22:03 > 0:22:07What these little tartiflettes lack in looks, they make up for in taste.
0:22:07 > 0:22:10A delicious springtime lunch.
0:22:13 > 0:22:16'The N in this next dish comes from the recipe's place of origin,
0:22:16 > 0:22:19'the beautiful city of Naples.'
0:22:19 > 0:22:22'It's an absolute classic, cooked by those two Greedy Italians -
0:22:22 > 0:22:24'ragu a la Napoletana.'
0:22:29 > 0:22:33Ragu in Italy is like the Sunday roast in Britain.
0:22:34 > 0:22:38What are you doing here? Neopolitan ragu.
0:22:38 > 0:22:40The little sausages. Pork sausages,
0:22:40 > 0:22:45which I will cut it in quite large chunk.
0:22:48 > 0:22:51Then this is spare ribs, pork spare ribs,
0:22:51 > 0:22:54which I cut them in half.
0:22:55 > 0:22:58Be careful with your hands when you cut it.
0:22:58 > 0:23:02Then, here I have this fantastic beef,
0:23:02 > 0:23:04with a bit of fat inside as well.
0:23:04 > 0:23:06A bit of grease is nice, big fat which is good.
0:23:06 > 0:23:10And I'm going to cut it quite rough.
0:23:10 > 0:23:15This particular one you can make with any kind of cheap cut of meat.
0:23:15 > 0:23:18Cheapest meat you have, better taste,
0:23:18 > 0:23:20because there is a nice bit of fat inside.
0:23:20 > 0:23:23When it slowly, slowly cooks, it melts,
0:23:23 > 0:23:25giving such a flavour of the meat.
0:23:25 > 0:23:28And if there's too much fat on top, you can cook it out.
0:23:28 > 0:23:31Then I'm going to seal the meat.
0:23:31 > 0:23:35SIZZLING Let me explain what seal the meat is
0:23:35 > 0:23:39Seal the meat - what you do,
0:23:39 > 0:23:44you make sure that the meat is browned all outside,
0:23:44 > 0:23:46and then we'll cook.
0:23:46 > 0:23:49It actually seals outside,
0:23:49 > 0:23:54but slowly, slowly, when it actually cooks, release all the goodness from inside.
0:23:54 > 0:23:57May I stir the pasta, because it's overboiling?
0:23:57 > 0:24:00Let me seal it. May I keep an eye on it?
0:24:00 > 0:24:02Yeah, keep an eye on it.
0:24:02 > 0:24:05You have to be careful the shirt.
0:24:05 > 0:24:08Now what I want to do now, I want to put a bit of salt.
0:24:10 > 0:24:12Salt. Just a little pepper.
0:24:12 > 0:24:16Why do you put the salt now? Because I balance it better,
0:24:16 > 0:24:18to put them inside the salt.
0:24:18 > 0:24:21Then, bit of, uh, pepper.
0:24:21 > 0:24:23Double P, yeah.
0:24:23 > 0:24:27And now, while she's still cooking, I will put an onion.
0:24:28 > 0:24:30Stir the pasta properly. Yeah.
0:24:30 > 0:24:35Now, I chop onions... You see the onions are chopped very rough,
0:24:35 > 0:24:38cos it's going to cook for a couple of hours.
0:24:38 > 0:24:42Cooking for a couple of hours, so the onions almost melt,
0:24:42 > 0:24:45then you have them inside - make sure it's rough onions.
0:24:45 > 0:24:49I am hungry. It takes a couple of hours to do that.
0:24:49 > 0:24:51I'm going to have some wine inside.
0:24:54 > 0:24:56Then, I need to now...
0:24:56 > 0:25:02..to evaporate this little bit of wine which is inside.
0:25:02 > 0:25:05So simple.
0:25:05 > 0:25:09You need now some... puree. Tomato puree.
0:25:09 > 0:25:13Then I will put some water inside.
0:25:13 > 0:25:15Nice bit of water.
0:25:15 > 0:25:19And now the alcohol... Yeah, it's gone.
0:25:19 > 0:25:23It's almost gone, so I stir this one nice and...
0:25:23 > 0:25:26But you have to make sure that you do stir it.
0:25:26 > 0:25:30Don't just put a big lump inside. Make sure you dilute it properly.
0:25:30 > 0:25:32Then you have them inside.
0:25:34 > 0:25:37Then you get three tins of nice tomatoes.
0:25:37 > 0:25:40It's all chopped up tomatoes, look.
0:25:40 > 0:25:44All goes in. Chunks as well, and juice. Chunks as well.
0:25:44 > 0:25:46This is going to cook for two hours.
0:25:46 > 0:25:52Last, we're going to give it a little bit of what we call garden flavour.
0:25:52 > 0:25:56So, get a nice handful of basil.
0:25:57 > 0:26:00Break it. Push them inside.
0:26:01 > 0:26:05And then you get... Lovely smell. Yeah, you can really smell.
0:26:05 > 0:26:10Then you get the pot. Here I've done one about two hours, two and a half hours ago.
0:26:10 > 0:26:13You ready, Antonio? Yeah, I'm ready. He can't wait. Look.
0:26:13 > 0:26:17And it's all bubble along. It looks very good, I must say.
0:26:22 > 0:26:26Then I'm going to put all the meat inside, everything melted.
0:26:26 > 0:26:30The meat becomes so tender. The sausages, of course.
0:26:30 > 0:26:33My goodness.
0:26:33 > 0:26:35Oh! Now I can put the pasta, then.
0:26:35 > 0:26:37Sure.
0:26:38 > 0:26:42Oh, why I'm cooking so good?!
0:26:42 > 0:26:46Why you don't wait that we taste it before you say that? Proper ragu.
0:26:48 > 0:26:50And a bit of meat. Just a second.
0:26:55 > 0:26:57It looks very good.
0:26:57 > 0:27:01Even the bone has gone so soft.
0:27:03 > 0:27:07Because it's two courses here. You have a starter, which is the pasta.
0:27:07 > 0:27:10Then all different cuts of meat, which you can have later.
0:27:10 > 0:27:12You can have a lovely salad.
0:27:12 > 0:27:16Little bit of juice and sauces, you can dip the bread inside.
0:27:17 > 0:27:20'Now, N is of course for nuts.'
0:27:20 > 0:27:26'Before we cook something delicious, Yottam Otolenghi investigates the great British walnut.'
0:27:29 > 0:27:32It's true that nuts normally grow in warmer climates,
0:27:32 > 0:27:36but cobnuts or walnuts do grow perfectly well in this country.
0:27:36 > 0:27:39They are nice when fresh. There's nothing like a fresh nut.
0:27:39 > 0:27:42It doesn't have the dustiness of the imported varieties.
0:27:42 > 0:27:47When I was growing up, my friend and I used to climb a neighbour's tree and get walnuts off it.
0:27:47 > 0:27:51Our hands used to turn completely brown, it was quite awful,
0:27:51 > 0:27:57but there's nothing like a fresh walnut when it comes off a tree and is in season.
0:27:57 > 0:28:01However, Britain's quietly forgotten the taste for its native nuts.
0:28:01 > 0:28:03'I want to help you rediscover their flavour,
0:28:03 > 0:28:06'so I'm taking a road trip around southern England,
0:28:06 > 0:28:10'to uncover an overlooked heritage, starting with British walnuts.'
0:28:10 > 0:28:14'Alan Olley has been growing them for over 30 years,
0:28:14 > 0:28:16'but how long have they been in Britain?'
0:28:16 > 0:28:18Well, supposedly the Romans brought them.
0:28:18 > 0:28:21There does appear to be evidence of this
0:28:21 > 0:28:26from shells having been found in excavations et cetera,
0:28:26 > 0:28:28and they probably came from Persia or that direction.
0:28:28 > 0:28:33Then, nothing much is known about them until the 16th-17th century,
0:28:33 > 0:28:37when most farmsteads had walnuts,
0:28:37 > 0:28:40and of course the big houses had them as well,
0:28:40 > 0:28:45but they were never grown commercially.
0:28:45 > 0:28:48'If you thought the only way to eat a walnut was the dry, husky thing
0:28:48 > 0:28:53'you get in a bag in a supermarket at Christmas, think again.'
0:28:53 > 0:28:56Alan, tell me a bit about the flavour of the walnuts.
0:28:56 > 0:28:59There are basically three stages of picking them.
0:28:59 > 0:29:03You can pick them green and use them for pickling... Yes.
0:29:03 > 0:29:08And the next stage? Next would be wet walnut, straight off the tree,
0:29:08 > 0:29:10when they're ripe, but not dried.
0:29:10 > 0:29:16The wet walnut is sweet and juicy and fruity. Yes. I remember eating those when I was growing up.
0:29:16 > 0:29:19You pick it up off the tree and it's so delicious. Yup.
0:29:19 > 0:29:23You've got to peel the skin off. It's like a party in the mouth.
0:29:23 > 0:29:26Tell me about the next stage, when they're completely dry?
0:29:26 > 0:29:30Completely dry, yes. Well, it's difficult to describe, really.
0:29:30 > 0:29:32It's a... a nice, nutty flavour.
0:29:32 > 0:29:36And it's quite complex compared to other nuts. Yes.
0:29:36 > 0:29:40I find there's a lot going on. Yup. With those nuts.
0:29:40 > 0:29:47It seems like most of the nuts that we consume in this country come from abroad.
0:29:47 > 0:29:49Yes, California, mainly. California.
0:29:49 > 0:29:52So there seems to be a commercial market.
0:29:52 > 0:29:57Is there a future for growing nuts here for use? Oh, yes, I think so,
0:29:57 > 0:30:02now that it's warming up a bit here, definitely there will be a future.
0:30:04 > 0:30:10'So there used to be lots of wonderful walnut trees around, but they were never commercially grown.'
0:30:10 > 0:30:13'But according to Alan, they could be, and guess what?'
0:30:13 > 0:30:18'There's demand for them, especially in the form of a peculiarly British product.'
0:30:19 > 0:30:23'Pickled walnuts were a totally new British delicacy to me
0:30:23 > 0:30:25'when I moved over from Israel.'
0:30:25 > 0:30:27'I'd never seen them before.'
0:30:27 > 0:30:30'Created in the 1800s, they were so popular,
0:30:30 > 0:30:35'even Victorian domestic goddess, Mrs Beeton, told her readers how to preserve their homegrown walnuts.'
0:30:35 > 0:30:41'I've come to see a family company that's got into a real pickle with walnuts.'
0:30:41 > 0:30:44Pickled walnuts is a very British eccentricity, isn't it?
0:30:44 > 0:30:48When does it start? It's mentioned in the Pickwick Papers.
0:30:48 > 0:30:52And it was essentially a Victorian product.
0:30:53 > 0:30:56The Victorians used to do home pickling.
0:30:56 > 0:30:59They harvested the walnuts in June and July,
0:30:59 > 0:31:02they put them in jars, and were used at Christmas.
0:31:02 > 0:31:06They're generally used on Boxing Day with the cold turkey
0:31:06 > 0:31:08and other salad products.
0:31:08 > 0:31:12But we do have a market throughout the rest of the year,
0:31:12 > 0:31:14and all the supermarkets will have them throughout the year.
0:31:14 > 0:31:18I think it's fascinating. I know a lot about pickling cucumbers,
0:31:18 > 0:31:24I know about pickling other vegetables, cauliflower, turnip, beetroot.
0:31:24 > 0:31:28How do you pickle walnuts? We take them and trim them,
0:31:28 > 0:31:31where we look for shells or any defects.
0:31:31 > 0:31:35We steam them, we put them in tanks, to reduce the salt level.
0:31:35 > 0:31:40And we pack them into jars and then vinegar is applied,
0:31:40 > 0:31:44and then they're capped and pasteurised and labelled.
0:31:44 > 0:31:48It's the most wonderful condiment, cos they are sharp and nutty,
0:31:48 > 0:31:54so I can see it with something fatty, like a blue cheese, Stilton,
0:31:54 > 0:31:58Stilton. I can see how the sharpness cuts into that fatness.
0:31:58 > 0:32:01Would you just take one and pop it into your mouth?
0:32:01 > 0:32:05You can, if they're small enough, but it's best to cut it into four.
0:32:05 > 0:32:08HE GROANS Where do your walnuts come from?
0:32:08 > 0:32:12Most of them come from France and some from Italy.
0:32:12 > 0:32:15But there is some UK production now.
0:32:15 > 0:32:21Obviously, if we can improve the UK production, that's good.
0:32:22 > 0:32:27This is fascinating. I've just walked out of a factory that makes a product that is essentially British.
0:32:27 > 0:32:31It's pickled walnuts. It can't get any more British than that.
0:32:31 > 0:32:37But only a minority of the walnuts that are used in this factory are locally grown.
0:32:37 > 0:32:42We are in the heart of Kent, an ideal climate for nuts in general,
0:32:42 > 0:32:45and walnuts, and most of them actually come from France.
0:32:45 > 0:32:47It's a real shame.
0:32:48 > 0:32:52'Thanks, Yottam. And now for a sweet nut dish.'
0:32:52 > 0:32:54'Pecan is our nut of choice
0:32:54 > 0:32:59'and Levi Roots hopes to bowl us over with his brilliant brownies.'
0:33:01 > 0:33:04I'm teaming up with a group of local sportsmen,
0:33:04 > 0:33:08'to show Yorkshire folk how to bring sunshine cookery into their lives.'
0:33:09 > 0:33:13'Yep! I am the newest signing at the Leeds Caribbean Cricket Club.'
0:33:14 > 0:33:18'Umpire Glen English set up the club 60 years ago
0:33:18 > 0:33:22'and remembers it creating a stir at the stumps and in the kitchen.'
0:33:22 > 0:33:27Sunday matches were great, because we used to meet the local people.
0:33:27 > 0:33:33The youngsters used to run round asking if we were members of the Caribbean team.
0:33:33 > 0:33:37They used to say "Are you Mr Sobers?" THEY LAUGH
0:33:37 > 0:33:42It's not all been about cricket, because the food here is something..
0:33:42 > 0:33:46Well, this developed as we got older and people began...
0:33:46 > 0:33:50There started to be restaurants around selling West Indian food.
0:33:50 > 0:33:54The visitors, the first thing they want is rice and peas and chicken.
0:33:54 > 0:33:59And they used to put their orders in straightaway.
0:34:04 > 0:34:11'Well, I might not get mistaken for West Indian cricketing legend Gary Sobers, but I can cook.'
0:34:11 > 0:34:17'And I'm going to blow the opposing team away with a sunshine version of the traditional cricket tea.'
0:34:18 > 0:34:21I'm going to cook a fantastic Caribbean treat -
0:34:21 > 0:34:24my ginger, pecan and rum chocolate brownies.
0:34:24 > 0:34:27It's a tropical makeover for this king of cakes.
0:34:27 > 0:34:30Pecan nuts and ginger add texture and bite,
0:34:30 > 0:34:36balanced by the sweet heat of Jamaican rum - optional, of course.k
0:34:36 > 0:34:40This is such a great cake to make. 15 minutes and it's in the oven.
0:34:40 > 0:34:42No worries.
0:34:43 > 0:34:46First, I've got plain, dark chocolate
0:34:46 > 0:34:50and I'm going to mix that with 250g of butter.
0:34:51 > 0:34:55I'm going to melt these two together over gently simmering water.
0:34:57 > 0:35:01In this big bowl, I'm going to mix dark muscovado sugar and five eggs.
0:35:06 > 0:35:10Cricket was such a big thing for me in the Caribbean when I was a boy.
0:35:10 > 0:35:12We listened to it on the radio all the time
0:35:12 > 0:35:15and all my role models were cricketers.
0:35:19 > 0:35:22I'm mixing my eggs and sugar together,
0:35:22 > 0:35:25beating lots of air into it.
0:35:25 > 0:35:28And at the end, it should be thick and creamy.
0:35:31 > 0:35:35'Put your mix to one side, while you chop up the chewy bits.'
0:35:36 > 0:35:40'The pecan nuts will bring a toffee-like taste.'
0:35:40 > 0:35:43'And stem ginger adds crunch and heat.'
0:35:44 > 0:35:47So easy, isn't it? Just pour that in there.
0:35:47 > 0:35:50'And you're ready to put it all together.'
0:35:50 > 0:35:54'Pour your melted chocolate and butter into the eggs and sugar.'
0:35:54 > 0:35:57'Then 150g of plain flour into the lot.'
0:35:57 > 0:36:00It's important to fold it in.
0:36:02 > 0:36:05Smell that lovely chocolate flavour coming through.
0:36:05 > 0:36:09Next, my pecan and the ginger.
0:36:12 > 0:36:16And now, for my final special ingredient, my rum.
0:36:18 > 0:36:21'Pour every last dollop into a brownie tin.'
0:36:21 > 0:36:23Get it all in there. Everything.
0:36:24 > 0:36:28'And bang in the oven to bake at 180 degrees,
0:36:28 > 0:36:30'for 25 minutes.'
0:36:30 > 0:36:32MUSIC: "I can see clearly now"
0:36:32 > 0:36:37# I can see clearly now the rain has gone
0:36:40 > 0:36:45# I can see all obstacles in my way
0:36:45 > 0:36:47Man! That smells absolutely fantastic.
0:36:48 > 0:36:50'Dusted with icing sugar,
0:36:50 > 0:36:53'the ginger, pecan and rum brownies are the trophies
0:36:53 > 0:36:55'in my Caribbean high tea.'
0:36:55 > 0:36:57# Bright, bright
0:36:57 > 0:36:59# Sunshiney day #
0:36:59 > 0:37:04'We've just got time for one more pudding, courtesy of Raymond Blanc.'
0:37:04 > 0:37:06'Here he is, with his greengage nougatine.'
0:37:06 > 0:37:09I've done a mistake. Can you give me another tray like that?
0:37:09 > 0:37:13'To finish, one of Raymond's signature desserts.'
0:37:13 > 0:37:17Desserts are fun. That's the only part in the whole meal,
0:37:17 > 0:37:19where as a chef, as a cook, you can have fun.
0:37:19 > 0:37:23You cannot do that with a starter or main, you've got to be very serious.
0:37:23 > 0:37:27'An edible bowl, made from almond and caramel nougatine,
0:37:27 > 0:37:29'filled with greengage compote,
0:37:29 > 0:37:33'poached meringues and a sabayon cream.'
0:37:35 > 0:37:37It is not the simplest dessert I've ever done,
0:37:37 > 0:37:41but it's worth the effort and you must try it at home.
0:37:41 > 0:37:44First step is to make your nougatine.
0:37:45 > 0:37:48'Add roasted almond flakes to caramelised sugar,
0:37:48 > 0:37:50'and spread on greaseproof paper to set.'
0:37:50 > 0:37:55The next stage, to break it down, into that machine, into a powder.
0:37:55 > 0:37:57Break it in pieces here.
0:37:57 > 0:38:00Oh, that's going to be very noisy.
0:38:01 > 0:38:03Hugely noisy.
0:38:06 > 0:38:10So I want to break it down to a fine powder, south of France kind of sand
0:38:10 > 0:38:13OK, just very, very fine.
0:38:14 > 0:38:19'Sieve onto a silicone baking mat, which you can buy in cookery shops.'
0:38:19 > 0:38:23You want about a good millimetre of thickness.
0:38:24 > 0:38:28So, of course, if you have a minion in your kitchen,...
0:38:28 > 0:38:31It's a joke! It's a joke. HE LAUGHS
0:38:31 > 0:38:35It's a very bad joke. The French don't have any sense of humour.
0:38:37 > 0:38:40You know that?
0:38:40 > 0:38:45'Put the ground nougatine in the oven for four minutes at 160 degrees centigrade.'
0:38:45 > 0:38:47Thank you, Adam. OK, chef.
0:38:55 > 0:38:57Is it ready or not?
0:38:58 > 0:39:01Yeah, I'd say... No. No? It's not ready.
0:39:01 > 0:39:07What you're looking for is completely shiny... and you know the caramel has melted down.
0:39:07 > 0:39:10And the best way is a tiny little bubble.
0:39:10 > 0:39:13Don't be impatient. Wait. Wait.
0:39:14 > 0:39:18'To shape the nougatine, Raymond uses a metal ring,
0:39:18 > 0:39:20'a bowl and a ladle.'
0:39:20 > 0:39:22So I want to cut a shape of nougatine,
0:39:22 > 0:39:25then press it over this.
0:39:26 > 0:39:31'When the nougatine is blond in colour, leave it to cool until it's hard enough to cut.'
0:39:31 > 0:39:35If it's too hot, it's going to be sticky,
0:39:35 > 0:39:38you're going to drag the caramel around.
0:39:38 > 0:39:41If it's too dry, too cool, it's too brittle -
0:39:41 > 0:39:44that means it's not supple, you cannot work it.
0:39:47 > 0:39:49It makes a lovely little noise when it's ready,
0:39:49 > 0:39:53a lovely little noise of crunchy...
0:39:54 > 0:39:57Actually, I should wear my glasses.
0:39:58 > 0:40:02Ah, that's better! I was missing my round, my circle. Doesn't matter.
0:40:05 > 0:40:07Voila.
0:40:10 > 0:40:13Here's my little handles.
0:40:14 > 0:40:16Tres bien. So you warm them up.
0:40:17 > 0:40:22'Heat the shapes in the oven for two minutes, until soft enough to mould'
0:40:22 > 0:40:26So now, you've got a hot cassolette. You must move quite fast now.
0:40:26 > 0:40:28'Start with the base.'
0:40:29 > 0:40:33You can see it's cooling down already.
0:40:33 > 0:40:37So if you're not fast enough, you end up with something quite funny.
0:40:37 > 0:40:38Voila.
0:40:39 > 0:40:41Voila.
0:40:41 > 0:40:45You can actually see through. And that's the joy of this dessert.
0:40:45 > 0:40:46Voila.
0:40:46 > 0:40:49Now the lid.
0:40:49 > 0:40:53You've got a stick of caramel here. You're going to stick the handles.
0:40:54 > 0:40:58'Melt a piece of caramel to weld the pieces together.'
0:40:59 > 0:41:01Voila.
0:41:02 > 0:41:06That's all, but you can use nougatine as well.
0:41:07 > 0:41:10This is so fragile, this is so beautiful.
0:41:10 > 0:41:14That's fine, so all we need to do is put something in it. Lovely.
0:41:14 > 0:41:18'For the filling, make a seasonal fruit compote.'
0:41:18 > 0:41:20'Raymond's using greengages.'
0:41:20 > 0:41:23They have lots of wonderful sugar, wonderful flavour.
0:41:23 > 0:41:2510 gram of sugar.
0:41:26 > 0:41:30I'll put a bit of ascorbic acid, vitamin C, to prevent oxidation.
0:41:30 > 0:41:35Lemon juice. My spoons, which my lovely Adam has prepared for me.
0:41:36 > 0:41:39Men don't like sentiments.
0:41:40 > 0:41:44'In a pan, caramelise some sugar and add a knob of butter.'
0:41:44 > 0:41:46That much, no more.
0:41:47 > 0:41:49Slowly, now. Slowly.
0:41:49 > 0:41:52About 12-15 minutes. Slowly.
0:41:52 > 0:41:55Top on. Boom.
0:42:01 > 0:42:03They go directly into the blender.
0:42:03 > 0:42:07'Puree some of the compote to make a coulis to decorate the plate.'
0:42:10 > 0:42:12Voila.
0:42:12 > 0:42:17It has some little bits inside, but we are at home, OK, between friends.
0:42:18 > 0:42:19Place...
0:42:21 > 0:42:23Just put in...
0:42:23 > 0:42:26They're barely warm. If too hot, they'd go through the nougatine.
0:42:26 > 0:42:30These are little poached meringues. The same as the floating island.
0:42:31 > 0:42:33Voila. This morning's sabayon.
0:42:37 > 0:42:40Pistachio. Crunchy almonds.
0:42:41 > 0:42:43Voila. Simple.
0:42:52 > 0:42:54Break it!
0:42:54 > 0:42:56Chew it! Voila.
0:42:56 > 0:43:00That's the way to do it. I can see the gourmand here.
0:43:00 > 0:43:02First, is it enjoyable? Very good.
0:43:02 > 0:43:06What do you mean, "Very good"? Very, very good, or... very good.
0:43:06 > 0:43:09Very good. Rate, one out of ten? Ten.
0:43:09 > 0:43:11You're smart, you.
0:43:12 > 0:43:14You're a smart guy.
0:43:16 > 0:43:19That's all the cooking we've got time for today.
0:43:19 > 0:43:22A big thank you to all our wonderful chefs.
0:43:22 > 0:43:26And please join me again for more magical cookery moments,
0:43:26 > 0:43:28here on The A-Z of TV Cooking.
0:43:42 > 0:43:43Subtitles by Red Bee Media Ltd.