0:00:02 > 0:00:04If you're in the market for some fantastic food,
0:00:04 > 0:00:06you're in the right place. We've chosen the very best dishes
0:00:06 > 0:00:08from some of the nation's favourite chefs
0:00:08 > 0:00:10and we're serving them up alphabetically here on
0:00:10 > 0:00:13The A-Z Of TV Cooking.
0:00:30 > 0:00:33Today, we're looking at all things linked by the letter O,
0:00:33 > 0:00:36and here's just some of what's on the menu.
0:00:37 > 0:00:41Jamie Oliver knows his onions and today he's having them baked.
0:00:41 > 0:00:43Basically, all of that is going to kind of like
0:00:43 > 0:00:46cook straight into the onion, which is going to be lovely.
0:00:48 > 0:00:52We'll see what Valentine Warner has got in-store for some new friends.
0:00:52 > 0:00:56For lunch, I'm going to make them a delicious stew
0:00:56 > 0:00:59using my very favourite summer ingredient, octopus.
0:01:01 > 0:01:04And Michel Roux prepares a pear omelette souffle.
0:01:07 > 0:01:11First, though, something to set you up nicely for the rest of the day.
0:01:11 > 0:01:15Here's Sophie Dahl and her O - a very particular type of omelette.
0:01:17 > 0:01:20The perfect selfish day would have to begin with breakfast,
0:01:20 > 0:01:23because it's my favourite meal. Ever.
0:01:23 > 0:01:27Going to make an omelette Arnold Bennett, Arnold Bennett was
0:01:27 > 0:01:31a writer in the '20s who used to stay at The Savoy
0:01:31 > 0:01:34and was obviously a very exacting fellow.
0:01:34 > 0:01:37He concocted an omelette and then demanded that, wherever he went,
0:01:37 > 0:01:41it should be made for him, to order.
0:01:41 > 0:01:44So, it was named the Arnold Bennett.
0:01:44 > 0:01:49Creme fraiche, which for Arnold Bennett would have been cream.
0:01:50 > 0:01:54He'd be rolling over in his grave at my version of his, but that's OK.
0:01:56 > 0:01:59Good handful of grated Parmesan.
0:02:00 > 0:02:02There's meant to be that cardinal sin,
0:02:02 > 0:02:04that you never mix fish with cheese,
0:02:04 > 0:02:07but actually the Italians secretly do.
0:02:08 > 0:02:10I believe Arnold used Gruyere.
0:02:12 > 0:02:13A good bit of lemon zest.
0:02:15 > 0:02:19I think to have a dish named after you, you have to be a bit of a diva.
0:02:19 > 0:02:22I do however, I think, have a bra named after me.
0:02:24 > 0:02:27Much rather have a dish, but I have a bra.
0:02:27 > 0:02:32Now, I've poached the haddock in the oven for about 13 minutes
0:02:32 > 0:02:37in some milk with some bay, knob of butter, some peppercorns.
0:02:38 > 0:02:41The joy about cooking haddock in your omelette
0:02:41 > 0:02:44for your alone indulgent day is no-one's there to complain
0:02:44 > 0:02:46about the smell.
0:02:46 > 0:02:49It's not the most sexy smell,
0:02:49 > 0:02:51cooking haddock.
0:02:51 > 0:02:57Trying to remember when I first had Arnold Bennett, I think I was...
0:02:59 > 0:03:01..staying in a posh hotel and I think on my own
0:03:01 > 0:03:05and pretending to be very ladylike.
0:03:07 > 0:03:08Sitting with my newspaper,
0:03:08 > 0:03:13but secretly being nosy and looking at what everyone else was doing.
0:03:13 > 0:03:16And I just thought, "What more delicious combination than eggs,
0:03:16 > 0:03:19"cheese, fish and cream?" Heaven.
0:03:21 > 0:03:25So, really hot pan, hot butter,
0:03:25 > 0:03:28I've got three eggs for this solo omelette.
0:03:33 > 0:03:37And because you want this to be really light and fluffy,
0:03:37 > 0:03:39I'm going to agitate it a bit.
0:03:43 > 0:03:46Then add the creme fraiche, Parmesan, lemon mixture.
0:03:47 > 0:03:51Which is going to sort of bubble up. Add the haddock.
0:03:53 > 0:03:58I'm going to pop it in the oven at 200 for about five minutes or so,
0:03:58 > 0:04:02where it's going to puff up and get burnished on top.
0:04:08 > 0:04:10Oh!
0:04:10 > 0:04:12Here we are.
0:04:14 > 0:04:18That might even make Arnold Bennett happy.
0:04:18 > 0:04:24It's souffled up, the burnished cheese, it smells totally delicious.
0:04:32 > 0:04:35Even though it's just for me, I want it to look perfect.
0:04:36 > 0:04:41Any day that began with this would be a beautifully selfish,
0:04:41 > 0:04:43self-indulgent day.
0:04:46 > 0:04:50Now, O is for onions and one man who knows his and
0:04:50 > 0:04:54knows what he wants to do with them is Jamie Oliver.
0:04:54 > 0:04:58Right, let me get me onions and they're cooked -
0:04:58 > 0:05:00just want to drain them.
0:05:02 > 0:05:07I've cooked them for about 15 minutes on a boil. Bring them back over here.
0:05:07 > 0:05:11Basically, we always use onions in dishes to sort of make it tastier -
0:05:11 > 0:05:14in stews, in curries, stir fries, this, that and the other.
0:05:14 > 0:05:18And they very rarely get used as a vegetable in their own right, do you know what I mean?
0:05:18 > 0:05:22What I do is take the tops off like I have and then I get the onions
0:05:22 > 0:05:26and I get the knife and you just stick it in carefully at an angle.
0:05:26 > 0:05:28So, what you're doing is, you're going to remove
0:05:28 > 0:05:30a squash ball-sized chunk,
0:05:30 > 0:05:32You're kind of hollowing them out, basically, like that.
0:05:32 > 0:05:35Then, I'm going to make my little filling that's going to fill it.
0:05:35 > 0:05:36I was trying to think
0:05:36 > 0:05:39what are the best things that I know of to go with onions?
0:05:39 > 0:05:42So, I was thinking, like, "Smoky bacon, rosemary, cream,
0:05:42 > 0:05:46"Parmesan or cheese," and, you know, so I put this together
0:05:46 > 0:05:49and it worked first time and, since then, I've never looked back, mate.
0:05:50 > 0:05:52Just get rid of the colander.
0:05:52 > 0:05:55Just chop all these little bits up.
0:05:57 > 0:05:58Just do that.
0:06:00 > 0:06:04Whack that on the heat. Get some nice olive oil.
0:06:04 > 0:06:08You want a couple of lugs of that. Just to sort of get it all going.
0:06:08 > 0:06:10Then a good pinch of pepper.
0:06:10 > 0:06:11You want a good pinch of salt.
0:06:12 > 0:06:16Start frying straightaway. It's lovely, I love that sound.
0:06:16 > 0:06:18And give a little stir.
0:06:22 > 0:06:23Grab a garlic clove.
0:06:25 > 0:06:29Just finely slice it. And get them in there.
0:06:35 > 0:06:38And, tell you what I'm going to do, we've got some sprigs of rosemary,
0:06:38 > 0:06:42I'm going to keep like six back. Pull off the tips.
0:06:44 > 0:06:47Just cut them in half a little bit.
0:06:47 > 0:06:52We'll get that in, as well, cos rosemary, onions - really good combo.
0:06:52 > 0:06:55And all of a sudden it starts smelling fantastic.
0:06:55 > 0:06:58I've got some smoky bacon and I can just imagine, sort of, onions,
0:06:58 > 0:07:00smoked bacon - it's like a wicked combo.
0:07:00 > 0:07:06It's dry-cured, rind off, so get an onion and I wrap this around it.
0:07:07 > 0:07:11I get all me sprigs together, I want to cut them at an angle
0:07:11 > 0:07:12so they kind of go sharp.
0:07:12 > 0:07:19And all I do is literally get it and poke it through the onion like that.
0:07:19 > 0:07:21And you secure it like that, it looks fantastic,
0:07:21 > 0:07:24and that smoked flavour really gets into the onion, which is lovely.
0:07:25 > 0:07:26Line them up.
0:07:28 > 0:07:29Easy as that.
0:07:29 > 0:07:30Another bit of onion.
0:07:30 > 0:07:33I tell you what, it's fantastic cooking for Jay Kay and the boys,
0:07:33 > 0:07:36because I've been listening to them since day one.
0:07:36 > 0:07:37Not being gushy or nothing,
0:07:37 > 0:07:42but it seems funny now, like, I'm cooking dinner for the lot.
0:07:42 > 0:07:45All round, bit of a good day, really.
0:07:46 > 0:07:48That's it, all of those done.
0:07:50 > 0:07:54Bring this over and I've got some double cream.
0:07:54 > 0:07:56You need about sort of six to eight tablespoons.
0:07:56 > 0:08:00Just to kind of loosen it all, get all the flavours coming together.
0:08:01 > 0:08:04Let that sit for a bit.
0:08:04 > 0:08:05I want some Parmesan.
0:08:07 > 0:08:10So, what I'm going to do is just grate like two big handfuls of this
0:08:10 > 0:08:15and this is going to be perfect with these onions and like I've served
0:08:15 > 0:08:18these onions with fish, chicken, pork, you can use it with anything.
0:08:18 > 0:08:21I mean, like, a nice, big, warm salad with one of these onions
0:08:21 > 0:08:24when they've got nice and crispy and golden. Just rip it open.
0:08:24 > 0:08:27Beautiful, mate. Parmesan shavings. Oh, I feel quite hungry now.
0:08:27 > 0:08:29So, get some cheese in there.
0:08:29 > 0:08:31Give it a stir.
0:08:31 > 0:08:34And it's gone really claggy.
0:08:41 > 0:08:43Then you fill it up.
0:08:46 > 0:08:49Basically, all of that is going to kind of like cook
0:08:49 > 0:08:52straight into the onion which is going to be lovely.
0:08:52 > 0:08:54And it's quite nice, really, if it sort of cooks over,
0:08:54 > 0:08:56cos it kind of cooks all around the bacon and stuff.
0:08:56 > 0:09:00I mean, since I've done these, I haven't looked back, really.
0:09:00 > 0:09:01I've done them loads,
0:09:01 > 0:09:06so give them a little shimmy of how's your father over the top -
0:09:06 > 0:09:07Parmesan.
0:09:07 > 0:09:10And that's it, beautiful, best onion dish in the world, right.
0:09:10 > 0:09:12And what's going to happen is, when it goes in the oven,
0:09:12 > 0:09:15it's going to be really crispy bacon on the outside,
0:09:15 > 0:09:18really golden brown, cheesy on top, really, really nice onions.
0:09:22 > 0:09:26Next, onion soup, a good recipe for any would-be chef
0:09:26 > 0:09:30to have up their sleeves, so here come the Two Fat Ladies.
0:09:31 > 0:09:33I love onion soup, don't you?
0:09:33 > 0:09:37And the great advantage of it is that even the seediest,
0:09:37 > 0:09:43most run-down of village shops, you will always find onions.
0:09:43 > 0:09:48This is a very good recipe for using up leftover Stilton.
0:09:48 > 0:09:50And what I've got softing here is some butter
0:09:50 > 0:09:53and I'm just going to add some onions to it.
0:09:53 > 0:09:56They're perfect to take camping, because they're terribly portable
0:09:56 > 0:09:58and it doesn't really matter if they get wet.
0:09:58 > 0:10:01You can just chop them up and make a big pot of onion soup.
0:10:02 > 0:10:07The colour of onion soup is a matter of caramelisation,
0:10:07 > 0:10:09and it's really entirely up to you.
0:10:09 > 0:10:13- I don't like dark-brown onion soup, but that's just me.- I do!
0:10:13 > 0:10:16Well, that's very good. I'm glad for you, but you're not getting it today.
0:10:16 > 0:10:22And so the darker you cook your onion, the darker your soup will be.
0:10:22 > 0:10:24And they will take a bit of time to soften.
0:10:24 > 0:10:27Just keep stirring them while you're doing it.
0:10:27 > 0:10:30- I love the smell of cooking onion. - So do I. I love it.
0:10:30 > 0:10:34Except when it's old. You know, when people are doing it in the street.
0:10:34 > 0:10:36- And then it smells of old sweat. - Yes, it does. Horrid, isn't it?
0:10:36 > 0:10:38Disgusting.
0:10:38 > 0:10:41I remember once when I was at school and my mother sent me
0:10:41 > 0:10:44a chicken which wasn't sufficiently cooked,
0:10:44 > 0:10:47and so we cut it up and we put it in the electric kettle
0:10:47 > 0:10:51and some idiot went and tipped in a packet of onion soup.
0:10:51 > 0:10:55Can you imagine the smell? I mean, you could smell it for days.
0:10:55 > 0:10:58This nun kept coming round going, "What is this funny smell?"
0:10:58 > 0:10:59JEN LAUGHS
0:10:59 > 0:11:04I'm going to add some stock. This is stock mixed with beer.
0:11:04 > 0:11:07You can mix it with beer, you can mix it with wine,
0:11:07 > 0:11:10or you can leave out the alcohol altogether if you like.
0:11:10 > 0:11:12But it's actually better with a bit of something
0:11:12 > 0:11:14just to give it a bit of oomph.
0:11:15 > 0:11:21And some thyme. Thyme is a lovely herb and again readily findable.
0:11:21 > 0:11:25Just a bit of thyme. Not too much, or you kill the taste of the onion.
0:11:25 > 0:11:27And some salt.
0:11:29 > 0:11:31And pepper.
0:11:36 > 0:11:40My soup's simmering away nicely now, so I'm going to add the Stilton.
0:11:40 > 0:11:42You can use Stilton rind for this.
0:11:42 > 0:11:44Believe me, because I didn't believe it
0:11:44 > 0:11:48when I was told to grate up your old Stilton rind and put it in.
0:11:48 > 0:11:51But what I've got here is just some grated Stilton,
0:11:51 > 0:11:55and I'm going to put it in and leave it to cook down
0:11:55 > 0:11:57and melt into the soup.
0:11:59 > 0:12:03I'll put a lid on and leave it for about another 15 minutes
0:12:03 > 0:12:06while I cook my croutons!
0:12:08 > 0:12:10You can never have too many croutons.
0:12:10 > 0:12:12It's one of those rules of thumb.
0:12:12 > 0:12:14However many croutons you cook it's never enough.
0:12:14 > 0:12:18- It's like bread sauce. - Absolutely. Never enough.
0:12:18 > 0:12:20I'll just test the oil.
0:12:20 > 0:12:23There's an earwig. Never mind. Go on.
0:12:23 > 0:12:26- There's nothing like a little fried earwig.- Pop it in.
0:12:26 > 0:12:28CLARISSA CHUCKLES
0:12:29 > 0:12:32You can put garlic in with your croutons if you want.
0:12:32 > 0:12:36- I like the way you left the crusts on. I love the crusts left on.- Hm.
0:12:36 > 0:12:38I do like a bit of body myself.
0:12:42 > 0:12:46If you don't have the oil hot enough when you put your croutons in,
0:12:46 > 0:12:48they just go... SHE SLURPS
0:12:48 > 0:12:50they take it all up and you'll have greasy croutons and no oil.
0:12:50 > 0:12:53So that soup is beginning to smell now. Can you smell it?
0:12:53 > 0:12:54Really smelling nice.
0:12:57 > 0:12:59- Bubbling! - Aye, but it's meant to bubble.
0:13:00 > 0:13:02- It's lovely.- Mmm.
0:13:02 > 0:13:06- It's suddenly got it. - Good for cold.- It is, actually.
0:13:06 > 0:13:09Onions are terribly good for you. Culpepper says...
0:13:09 > 0:13:15Culpepper, in 1640, says, "Onions and garlic burn away the fat that
0:13:15 > 0:13:18- "grows around the heart."- They've always been considered very healthy.
0:13:18 > 0:13:21I know, but it takes the medical profession that long
0:13:21 > 0:13:23to re-remember things, doesn't?
0:13:23 > 0:13:26There we are, those are done. All golden and lovely.
0:13:28 > 0:13:32A total comfort dish after a long day.
0:13:32 > 0:13:33Thanks, ladies.
0:13:33 > 0:13:37Now from onion soup to onion stew, and with his take on it,
0:13:37 > 0:13:39here's Nigel Slater.
0:13:40 > 0:13:45Nothing puts me to rights like a great big bowl of lentils or beans.
0:13:45 > 0:13:49Something that's very frugal and something that I can have
0:13:49 > 0:13:54in the fridge and keep going back to and heating up whenever I want it.
0:13:55 > 0:13:59Today I'm cooking one of my favourite suppers, a lentil stew.
0:14:00 > 0:14:02It's also got a twist from paprika,
0:14:02 > 0:14:06with a topping of sweet caramelised onions.
0:14:06 > 0:14:08To begin with,
0:14:08 > 0:14:11I'm cooking some roughly chopped onions over a low heat.
0:14:11 > 0:14:14I could start those onions softening in oil or butter,
0:14:14 > 0:14:18but I'm actually going to use bacon fat.
0:14:18 > 0:14:20Or even better, some pancetta.
0:14:23 > 0:14:27To make a vegetarian version of this dish, simply leave out the bacon.
0:14:30 > 0:14:33If you cook this on a high heat, it will sizzle and seal,
0:14:33 > 0:14:35and I don't want that to happen.
0:14:35 > 0:14:39I want the fat to slowly ooze out, almost to melt,
0:14:39 > 0:14:41so I can cook the onions in it.
0:14:43 > 0:14:46I want some sweetness in my lentil stew,
0:14:46 > 0:14:48so I'm pulling up a few baby carrots.
0:14:48 > 0:14:51Parsnip would work just as well.
0:14:51 > 0:14:53SIZZLING
0:14:53 > 0:14:57Pop the lid on for a few minutes just to keep the moisture in there.
0:14:59 > 0:15:00Next, the spices.
0:15:02 > 0:15:04There's two sorts of paprika -
0:15:04 > 0:15:05there's the very spicy, hot one,
0:15:05 > 0:15:07and then there's a softer one.
0:15:07 > 0:15:09And that's the one I'm using.
0:15:09 > 0:15:12about half a teaspoon.
0:15:12 > 0:15:15To start with - they can always add a little bit more later.
0:15:15 > 0:15:17And then the cinnamon.
0:15:17 > 0:15:19Barely half a teaspoon.
0:15:22 > 0:15:23And then nutmeg.
0:15:23 > 0:15:25And you can buy it ready-ground,
0:15:25 > 0:15:29but I like it as a whole nutmeg...
0:15:30 > 0:15:32..which I then grate.
0:15:34 > 0:15:36LOUD SIZZLING
0:15:38 > 0:15:42I'm going to use these slate grey Puy lentils for my stew.
0:15:42 > 0:15:46They hold their shape during cooking, and are deliciously nutty.
0:15:46 > 0:15:48Next, some liquid.
0:15:48 > 0:15:53You can use water or stock - I'm using half and half.
0:15:53 > 0:15:56Then leave for a good half an hour
0:15:56 > 0:15:58so the lentils soften
0:15:58 > 0:16:04and the carrots give up all their sweetness.
0:16:04 > 0:16:05As the stew cooks,
0:16:05 > 0:16:08I am going to make the wonderful topping.
0:16:08 > 0:16:14If you want to up the sweetness factor in any recipe,
0:16:14 > 0:16:18then onions slowly cooked over a low heat is a way to do it.
0:16:18 > 0:16:21Their sugars will caramelise on the pan
0:16:21 > 0:16:25and they'll add a rich, mellow sweetness to whatever you're cooking.
0:16:26 > 0:16:28While the onions are sizzling,
0:16:28 > 0:16:31I'm adding chopped parsley to the lentils.
0:16:35 > 0:16:37So I'll put some of the parsley in now,
0:16:37 > 0:16:40just so it can quietly cook with everything else
0:16:40 > 0:16:42and then some of it I'll add at the end
0:16:42 > 0:16:44just to give it a bit of a green blast.
0:16:47 > 0:16:52So much of our cooking is about fast and frantic - it's about speed.
0:16:52 > 0:16:57This is the sort of cooking you take your time over.
0:16:57 > 0:17:01Just put things on a low heat,
0:17:01 > 0:17:03and let them get on with things themselves.
0:17:10 > 0:17:13Once the onions are golden brown and very soft,
0:17:13 > 0:17:17I am going to finish them off with a tiny pinch of nutmeg.
0:17:18 > 0:17:21What I'm after is sweet warmth.
0:17:26 > 0:17:30Now that is just going to get a little bit of creme fraiche.
0:17:32 > 0:17:35This just adds that little touch of luxury,
0:17:35 > 0:17:37and doesn't cost very much.
0:17:39 > 0:17:41And lovely sweet onions.
0:17:54 > 0:17:56That's something to warm you through and through.
0:17:56 > 0:17:59It's just so sweet and mellow.
0:17:59 > 0:18:02With lovely soft spicing in the background.
0:18:05 > 0:18:08This lentil stew is so comforting -
0:18:08 > 0:18:12the warm spices are given a lift by the caramelised onions.
0:18:22 > 0:18:24Now let's head to Italy for our next O -
0:18:24 > 0:18:27here are the Two Greedy Italians with a delicious orzotto.
0:18:29 > 0:18:32After making all those sausages,
0:18:32 > 0:18:35there was no pork mince left.
0:18:36 > 0:18:39Well, maybe just a little bit.
0:18:40 > 0:18:43- Don't tell me this is the pork. - Yes.
0:18:43 > 0:18:44This is what they left me.
0:18:47 > 0:18:49No. You can do a soup or something.
0:18:49 > 0:18:50- Perhaps a soup.- No.
0:18:50 > 0:18:52- We would be happy with that.- No. Actually, what I'll do...
0:18:52 > 0:18:54I am going to make orzotto.
0:18:54 > 0:18:58150g of minced pork is what we need.
0:18:58 > 0:19:02The dish is like a pork mince risotto,
0:19:02 > 0:19:04but instead of rice,
0:19:04 > 0:19:06you use this lovely pearl barley.
0:19:08 > 0:19:11One small onion.
0:19:11 > 0:19:12- Chopped.- Chopped.
0:19:12 > 0:19:14- Finely.- Finely.
0:19:14 > 0:19:15Lovely olive oil.
0:19:15 > 0:19:17Nice olive oil.
0:19:17 > 0:19:19I love it.
0:19:19 > 0:19:22This is from Calabria. It's very good olive oil there, you know?
0:19:22 > 0:19:23It is, indeed.
0:19:23 > 0:19:28They produce quite a lot, but I think they don't export a lot.
0:19:28 > 0:19:29I love their music.
0:19:35 > 0:19:38- Lovely. You fry the onions. - Let it sweat.
0:19:38 > 0:19:42The difference of a sweat, and not a burn -
0:19:42 > 0:19:46it is that when you are jogging,
0:19:46 > 0:19:49you start to sweat, you know?
0:19:49 > 0:19:51One is burning when you stand under the sun,
0:19:51 > 0:19:53and you get red like a pepperoni.
0:19:53 > 0:19:56Then, you get a pork mince...
0:19:56 > 0:19:57Yes.
0:19:57 > 0:19:59Slowly...put him inside.
0:19:59 > 0:20:02See, this stage, you seal the meat,
0:20:02 > 0:20:05now you have to seal it properly, but...
0:20:05 > 0:20:07Yeah, but let it cook a little bit, as well.
0:20:07 > 0:20:09Oh, yeah. Well, I'm... Look.
0:20:09 > 0:20:13Then you put...the pearl barley.
0:20:13 > 0:20:18Pearl barley is a kind of superfood.
0:20:18 > 0:20:21It is full of B vitamins and minerals, like iron and zinc.
0:20:21 > 0:20:24Just a little bit more for me and you.
0:20:24 > 0:20:28When I was a kid, we didn't do twizzlers or nuggets,
0:20:28 > 0:20:31this is the kind of food we ate.
0:20:31 > 0:20:33And keep stir it.
0:20:33 > 0:20:35Because when it's nice and hot,
0:20:35 > 0:20:38I have to splash with a little bit wine.
0:20:38 > 0:20:41Here comes the splash of wine, yes?
0:20:41 > 0:20:42Oh, lovely!
0:20:44 > 0:20:47Here, I've all ready - nice, very hot stock.
0:20:47 > 0:20:48Yes.
0:20:48 > 0:20:51Could be a vegetable stock.
0:20:51 > 0:20:53Could be a beef stock.
0:20:53 > 0:20:56You start to add nice, hot stock.
0:20:56 > 0:20:57Keep stir it.
0:20:57 > 0:21:01As soon as the stock has evaporated, you add more.
0:21:01 > 0:21:07I will cook roughly about 25 to 30 minutes.
0:21:07 > 0:21:08And keep stir it.
0:21:08 > 0:21:11We stir it, we stir, we stir it.
0:21:11 > 0:21:12Very nice.
0:21:12 > 0:21:15Make sure it not get burned underneath.
0:21:15 > 0:21:17We will use spinach, as well.
0:21:17 > 0:21:19Yes. Yes.
0:21:19 > 0:21:22- This should be enough for me and you?- Yes, enough.- OK.
0:21:22 > 0:21:24Not too thin.
0:21:24 > 0:21:28The reason why - because if too thin, it will mostly disappear.
0:21:31 > 0:21:33Mmmm...!
0:21:33 > 0:21:35Another few minutes.
0:21:35 > 0:21:38At this stage, I will put the spinach inside.
0:21:39 > 0:21:41Quick stir.
0:21:41 > 0:21:45That cat reminds me a little bit of you, you know.
0:21:45 > 0:21:46What do you mean?
0:21:46 > 0:21:48He's fat.
0:21:48 > 0:21:51- Have you never looked to yourself? - I've lost a little bit of weight.
0:21:51 > 0:21:53- Yeah, when? - Well, a little bit.
0:21:53 > 0:21:56Remember, the wine you use for cooking,
0:21:56 > 0:21:59this is the wine you have to drink.
0:21:59 > 0:22:02There is no-such cooking wine.
0:22:02 > 0:22:05If you put a good wine in the dish, you take it out, as well.
0:22:05 > 0:22:06- Olive oil. - Mm!
0:22:06 > 0:22:09Let's cream it.
0:22:09 > 0:22:12- The smell is wonderful! - Look at the way it's creaming up.
0:22:12 > 0:22:15Creaming makes it goes all round the barley.
0:22:15 > 0:22:17It makes an emulsion.
0:22:17 > 0:22:20Yeah, makes an emulsion.
0:22:21 > 0:22:23Mmmm, looks good!
0:22:23 > 0:22:24And no cheese here.
0:22:24 > 0:22:25There's no cheese.
0:22:30 > 0:22:31It looks very good.
0:22:31 > 0:22:33Lovely!
0:22:33 > 0:22:34Parsley on top.
0:22:37 > 0:22:39Come on.
0:22:44 > 0:22:45Mmm!
0:22:46 > 0:22:48Mmm!
0:22:49 > 0:22:50The flavour is fantastic.
0:22:52 > 0:22:53Say no more.
0:22:53 > 0:22:56Orzotto con maiale!
0:22:57 > 0:22:59Make sure you give it to the kids -
0:22:59 > 0:23:02like Antonio, they will love it!
0:23:04 > 0:23:08From Italy to France, and now our next O is for Oysters.
0:23:08 > 0:23:12Here's Rachel Khoo keeping them nice and simple
0:23:12 > 0:23:14and putting all the effort into the garnish.
0:23:21 > 0:23:22Armed with two dozen oysters,
0:23:22 > 0:23:26I'm off to my friend Benjamin's house to prepare my next recipe.
0:23:27 > 0:23:32Benjamin may have worked in some of the most talked-about restaurants in France,
0:23:32 > 0:23:35and helps run one of Paris's biggest food fairs,
0:23:35 > 0:23:38but today he will be my sous chef.
0:23:43 > 0:23:44- Parisians love oysters, don't they? - Yeah!
0:23:44 > 0:23:47- You can't go wrong with oysters. - No.
0:23:47 > 0:23:51Oyster purists would frown on eating anything but the oyster itself,
0:23:51 > 0:23:53but I am going to make three delicious garnishes
0:23:53 > 0:23:55to take the edge of swallowing one.
0:23:57 > 0:23:59My first one is a true classic.
0:23:59 > 0:24:03I'm going to make a traditional mignonette which is shallot with red wine vinegar.
0:24:03 > 0:24:06First, finely dice your shallots.
0:24:06 > 0:24:07You want it quite fine.
0:24:09 > 0:24:12- You can prepare this in advance, can't you?- Yeah.
0:24:12 > 0:24:15Red wine vinegar with my shallots.
0:24:15 > 0:24:17Couple of tablespoons.
0:24:17 > 0:24:19A little bit of salt.
0:24:19 > 0:24:21Pinch of sugar with your mignonette.
0:24:21 > 0:24:23Let it sit for a little while.
0:24:23 > 0:24:25Benjamin is shucking my oysters.
0:24:25 > 0:24:28You should do this just before your guests arrive
0:24:28 > 0:24:30to make sure they remain fresh.
0:24:30 > 0:24:33You must be very careful with oysters.
0:24:33 > 0:24:35If it is open, it is dead.
0:24:35 > 0:24:38It is really important for it to be alive.
0:24:38 > 0:24:40Yes. The oyster has to be alive.
0:24:40 > 0:24:44The rule is simple - if the oyster is already open, do not eat it.
0:24:46 > 0:24:50My second garnish is an apple and Calvados mignonette.
0:24:50 > 0:24:52And it's a tribute to where the oysters come from.
0:24:52 > 0:24:56For this little condiment, I was inspired by Normandy,
0:24:56 > 0:24:59because they obviously have a lot of apples.
0:24:59 > 0:25:02Chop it into fine little cubes.
0:25:02 > 0:25:05I need a tiny bit of Calvados...
0:25:05 > 0:25:09'But an apple brandy would work just as well.'
0:25:09 > 0:25:10..and some cider vinegar.
0:25:10 > 0:25:13It's all about having that acidity.
0:25:13 > 0:25:16It's like a lot of people have lemons with oysters.
0:25:16 > 0:25:19It's the acidity...with some flavour.
0:25:19 > 0:25:20Add a pinch of salt
0:25:20 > 0:25:23and leave to stand so that the apples can soak up
0:25:23 > 0:25:24the flavour of the Calvados.
0:25:24 > 0:25:26- You done?- Yeah. - Oh, you know what?
0:25:26 > 0:25:28You could do my watermelon.
0:25:28 > 0:25:30My sous chef is helping me out with the third garnish
0:25:30 > 0:25:32which I'm giving an Asian twist.
0:25:32 > 0:25:34What are you using with this?
0:25:34 > 0:25:36Watermelon, cucumber,
0:25:36 > 0:25:38and rice vinegar.
0:25:38 > 0:25:40That's fab. Yeah.
0:25:40 > 0:25:43Oh, my goodness, your cubes are so much better than my cubes!
0:25:43 > 0:25:44THEY LAUGH
0:25:44 > 0:25:47You could just do my cucumber.
0:25:47 > 0:25:50Look at him go! Watch those fingers..!
0:25:50 > 0:25:53OK, so if you put the cucumber in... Go for it.
0:25:53 > 0:25:55- I think the colours look great, don't they?- Yeah, yeah.
0:25:55 > 0:25:57Add two tablespoons of rice vinegar.
0:25:57 > 0:25:59OK.
0:25:59 > 0:26:01I think that's quite good, actually.
0:26:01 > 0:26:03Yeah. It's perfect.
0:26:03 > 0:26:05Yeah, cool. Let's put it in our little dishes.
0:26:05 > 0:26:07You only need about half a teaspoon
0:26:07 > 0:26:10of the condiments on each oyster,
0:26:10 > 0:26:12as they should enhance, not mask the flavour.
0:26:12 > 0:26:16So each bowl should be enough for 12 to 15 oysters.
0:26:16 > 0:26:17OK.
0:26:17 > 0:26:19All we need now are the guests.
0:26:19 > 0:26:20DOOR BELL
0:26:20 > 0:26:23THEY EXCHANGE GREETINGS
0:26:23 > 0:26:24Hey, how you doing?
0:26:24 > 0:26:26RACHEL WHOOPS
0:26:28 > 0:26:30- Little aperitif? - Yes.
0:26:32 > 0:26:35I'm going to have more! It is really good.
0:26:35 > 0:26:39Cucumber and rice vinegar with watermelon... Perfect!
0:26:47 > 0:26:48Thanks, Rachel.
0:26:48 > 0:26:52And cooking with oysters doesn't mean it has to be just a fish dish.
0:26:52 > 0:26:53Oh, no.
0:26:53 > 0:26:55Here is a traditional British recipe
0:26:55 > 0:26:57which dates back hundreds of years,
0:26:57 > 0:27:00and doing the honours is Raymond Blanc,
0:27:00 > 0:27:03a Frenchman cooking a traditional British dish.
0:27:03 > 0:27:04Bon appetit!
0:27:13 > 0:27:16Raymond's next recipe is a much-loved English pudding.
0:27:16 > 0:27:20A savoury dish of succulent steak, kidney and oysters
0:27:20 > 0:27:22encased in a rich suet crust.
0:27:25 > 0:27:27I did this dish about 38 years ago
0:27:27 > 0:27:29when I first came in Great Britain
0:27:29 > 0:27:31in a little pub where I started to cook.
0:27:31 > 0:27:35I took that frying pan and it changed my life completely.
0:27:35 > 0:27:36I discovered my passion.
0:27:36 > 0:27:39As I was leafing through this book,
0:27:39 > 0:27:46I stop on a recipe which said "steak, kidney and oyster pudding".
0:27:46 > 0:27:47And I started to laugh.
0:27:47 > 0:27:50"These English! "Ils sont fous, les Anglais!"
0:27:50 > 0:27:54I started really to laugh about this, "it is not possible!"
0:27:54 > 0:27:56- such expensive ingredients in a pudding
0:27:56 > 0:27:59that you are going to steam for five hours.
0:27:59 > 0:28:04So I immediately gathered all these ingredients,
0:28:04 > 0:28:08following very... The recipe by the letter, as well.
0:28:08 > 0:28:10Then I steamed it.
0:28:10 > 0:28:12A little smell...
0:28:12 > 0:28:14Just a burst of a little smell,
0:28:14 > 0:28:17and it was rather nice.
0:28:17 > 0:28:19Then after three hours,
0:28:19 > 0:28:23really a massive smell across the whole kitchen,
0:28:23 > 0:28:27beyond the kitchen, and it was divine.
0:28:27 > 0:28:30Versions of this dish date back to the 15th century.
0:28:30 > 0:28:33Today, it's perfect for special occasions as the pudding
0:28:33 > 0:28:36requires some costly ingredients.
0:28:36 > 0:28:39So we have a magnificent piece of rump here.
0:28:39 > 0:28:44I've got some gorgeous oysters. English, native, from Cornwall.
0:28:44 > 0:28:51We have the third component. These kidneys. It's an incredible mix.
0:28:51 > 0:28:54I'm going to start with the suet crust.
0:28:54 > 0:28:58First, Raymond combines 300g of self-raising flour
0:28:58 > 0:29:01with 150 grams of suet.
0:29:01 > 0:29:05- A pinch of salt, and 200ml of water.- Don't use your hands.
0:29:05 > 0:29:08It will be quite messy here. Better to use the spatula.
0:29:08 > 0:29:12It's not the most refined of pastries.
0:29:15 > 0:29:20Turning, just pulling it together with your hand.
0:29:20 > 0:29:22Voila. Now we are OK.
0:29:22 > 0:29:27We're in business. That's the texture I am looking for. Quite soft.
0:29:28 > 0:29:34There is a little trick here. A Victorian trick. She's lovely.
0:29:34 > 0:29:38I'm going to cut a quarter of the pastry for the lid
0:29:38 > 0:29:40which I'm going to keep.
0:29:40 > 0:29:42Voila. Tres bien.
0:29:42 > 0:29:45The remaining pastry forms a neat cone which lines
0:29:45 > 0:29:50the pudding basin. Next, Raymond dices the beef and kidneys.
0:29:50 > 0:29:53In about one-inch cube, roughly.
0:29:53 > 0:29:56He coats the meat with two tablespoons of flour to help the juices thicken
0:29:56 > 0:30:00during cooking, then prepares the last luxury ingredient.
0:30:01 > 0:30:05I'm rubbish at opening oysters, so I'm doing my best at the moment.
0:30:13 > 0:30:18It's rather lovely. Now, what we are going to do is to do the sauce.
0:30:18 > 0:30:22Next, Raymond boils 200ml of red wine.
0:30:22 > 0:30:25A good little trick as well, to fasten the speed of the reduction,
0:30:25 > 0:30:28heat the pan before. Very, very hot.
0:30:28 > 0:30:31- He adds this to 200ml of chicken stock.- Voila.
0:30:31 > 0:30:34And that is going to be the base, which is going to make
0:30:34 > 0:30:41the gravy for the pan. So now, all that we need to do is to fill it up.
0:30:41 > 0:30:45To the meat, Raymond adds a chopped onion, 180g of mushrooms and
0:30:45 > 0:30:48a pinch of thyme to create another layer of flavour during cooking.
0:30:48 > 0:30:52Look at that! Tightly-packed.
0:30:52 > 0:30:54More oysters.
0:30:56 > 0:31:01That's perfect. And now we are going to add the jus.
0:31:01 > 0:31:05It will sink in rather than go outside of it.
0:31:05 > 0:31:08Raymond then seals the pudding underneath the suet pastry lid.
0:31:08 > 0:31:12A quick brushing on the outside so to help the sticking.
0:31:14 > 0:31:18He tucks in the edges and covers the pudding in aluminium foil.
0:31:19 > 0:31:25And tighten it up, this vacuum, so to speak, completely sealed.
0:31:25 > 0:31:28It's now ready to be steamed.
0:31:28 > 0:31:30Bring the water to simmering point,
0:31:30 > 0:31:33so the water is reaching basically half.
0:31:33 > 0:31:38That will take exactly five hours long to simmer.
0:31:43 > 0:31:45You take your hand.
0:31:47 > 0:31:52I can feel the sense of ownership from Adam here about his country!
0:31:52 > 0:31:54Ooh, la la, Adam!
0:31:57 > 0:31:59Oh, majestic.
0:31:59 > 0:32:03After steaming for five hours, the tender, meltingly soft meat
0:32:03 > 0:32:07and rich red wine gravy is ready, all held inside its crisp,
0:32:07 > 0:32:11golden suet crust, a hearty English classic.
0:32:11 > 0:32:15- It doesn't look too good to look at. - What do you mean, doesn't look good?
0:32:15 > 0:32:19- You don't like this?- Yeah, I love it. But it's not the most attractive...
0:32:19 > 0:32:23- No, smell. You can... Have you tasted it?- No.- Shall we?- Yes.
0:32:25 > 0:32:26So, Adam, what do you think?
0:32:26 > 0:32:29It's lovely, really good. I love the pastry.
0:32:29 > 0:32:32The way it's soaked up all the juices. It's my favourite.
0:32:32 > 0:32:36Adam loves his food to be a little bit on the rich side, I would say.
0:32:36 > 0:32:40That's why I'm going to baptise this dish, Adam's Dish. For you, Adam.
0:32:40 > 0:32:42- Thank you, chef!- OK?
0:32:45 > 0:32:49Now, here's quite an ambitious dish that our chef Valentine Warner
0:32:49 > 0:32:53knows won't be everyone's favourite at first. Why?
0:32:53 > 0:32:55Because his O is for Octopus.
0:32:57 > 0:33:00No-one can deny that peas are marvellous eaten
0:33:00 > 0:33:03straight from the pod but I want to show the Bream gardening club
0:33:03 > 0:33:07that peas don't have to be eaten just as a side dish.
0:33:07 > 0:33:11For lunch, I'm going to make them a delicious stew using my very
0:33:11 > 0:33:15favourite summer ingredient - octopus.
0:33:15 > 0:33:18- How do you feel about octopus and peas?- I'll let you know later.
0:33:18 > 0:33:20There'll be green peas and pink octopus
0:33:20 > 0:33:23and it's quite a nice thing to look at.
0:33:23 > 0:33:27- Well, the tasting will discover that. - Well, I hope to please you.
0:33:27 > 0:33:29And I won't be too shy to say if I don't like it.
0:33:29 > 0:33:34You're a very vocal man. I'm sure I'll know if you don't!
0:33:34 > 0:33:36You certainly will. I shan't beat about the bush.
0:33:38 > 0:33:42Whilst I slice up 12 large spring onions and a bulb
0:33:42 > 0:33:48of home-grown garlic, Gerald pods 300g of the club's various peas.
0:33:48 > 0:33:52You don't want to be out the back all the time or anything like that, mind.
0:33:52 > 0:33:53Come on! Give us a chance!
0:33:55 > 0:33:58Fry the onions and the garlic in a glug of olive oil.
0:33:59 > 0:34:02Now, on to Gerald's favourite.
0:34:02 > 0:34:06I'm going to cut up the octopus, this terrifying beast.
0:34:06 > 0:34:08I really hope I can win you over this, Gerald.
0:34:08 > 0:34:11- I don't want to be rude, and that. - You can be as rude as you like.
0:34:11 > 0:34:14Have you rinsed it, or it's soaked in salt water?
0:34:14 > 0:34:17It's all been rinsed.
0:34:17 > 0:34:21When the onions and garlic are nicely browned, remove from the heat.
0:34:21 > 0:34:26- I want to get this nearly smoking hot.- Yes, like doing Yorkshire pudding.
0:34:27 > 0:34:31The sliced octopus goes into the pan. What would your wife say, Gerald?
0:34:31 > 0:34:35- She wouldn't look at it.- See, it's changing colour. It's going pink.
0:34:35 > 0:34:36Add bay leaves, thyme and peppercorns,
0:34:36 > 0:34:39along with the cooked onions and garlic.
0:34:39 > 0:34:43Octopus is full of water, so it doesn't need any extra liquid.
0:34:44 > 0:34:47Pop a lid on it.
0:34:47 > 0:34:50Hour and a half, that will be beautifully tender.
0:34:50 > 0:34:54Actually, I seem to have gone off my food all of a sudden!
0:34:55 > 0:34:58To finish the dish, remove the octopus and reduce
0:34:58 > 0:35:01the juice until it's the consistency of single cream.
0:35:01 > 0:35:04Squeeze in half a lemon.
0:35:04 > 0:35:09Return the octopus and add the peas and cook for five minutes.
0:35:09 > 0:35:13If Gerald called this rubbery, I wouldn't believe him.
0:35:13 > 0:35:17Finally, give it a splash of olive oil and a scattering of fennel tops.
0:35:17 > 0:35:21# Pass the peas, pass the peas, pass the peas... #
0:35:21 > 0:35:23Sardinian octopus with peas.
0:35:25 > 0:35:27Wow! My God! Wowee!
0:35:27 > 0:35:31- Marvellous.- Now, sit down, Gerald. I think, just in case.
0:35:31 > 0:35:33Don't want you keeling over!
0:35:33 > 0:35:36With the excitement!
0:35:36 > 0:35:39Those peas look beautiful.
0:35:39 > 0:35:41Well, come and have a taste. Come on, girls.
0:35:56 > 0:35:59In fairness to you, I've got to say this.
0:35:59 > 0:36:02It is very, very nice and tasty.
0:36:02 > 0:36:06Gerald, I have to say that you've made my year!
0:36:06 > 0:36:07Have I?
0:36:07 > 0:36:11No, it is nice and to show that I really mean it, I'm going to have another piece.
0:36:11 > 0:36:13Wa-hey! My husband will never believe it.
0:36:13 > 0:36:18- I've had garlic and...whatever that is!- And octopus!- Octopus.
0:36:18 > 0:36:22To all of you, thanks for a really fun day. It's been brilliant.
0:36:22 > 0:36:25- The Bream gardening club, cheers!- Cheers!
0:36:26 > 0:36:31Our next O is for Offal, which, as it refers to animals' internal organs,
0:36:31 > 0:36:35isn't considered particularly appetising to many people.
0:36:35 > 0:36:36But sweetbreads are offal,
0:36:36 > 0:36:41and rated as real delicacies by those in the know, like Rick Stein.
0:36:42 > 0:36:46Well, this is Shaun Hill's lamb sweetbreads with potato and
0:36:46 > 0:36:50olive cake and what I'm doing here is just peeling some of the membrane
0:36:50 > 0:36:55off these sweetbreads which have been soaking in water, for about an hour.
0:36:55 > 0:36:57I'm just going to poach them in a little water,
0:36:57 > 0:37:00white wine vinegar, and shallots.
0:37:01 > 0:37:03Now, interestingly, I think
0:37:03 > 0:37:07Shaun originally wrote this dish for calves' sweetbreads but you know,
0:37:07 > 0:37:12this is really odd, but you can't buy British calf sweetbread.
0:37:12 > 0:37:15You can rear calves for veal,
0:37:15 > 0:37:18but you can't buy British sweetbreads, so anybody that
0:37:18 > 0:37:21rears veal calves has to throw the sweetbreads away
0:37:21 > 0:37:24and if you want to eat calves' sweetbreads in this country,
0:37:24 > 0:37:26you have to buy them from Holland.
0:37:26 > 0:37:28Is that crazy, or what?
0:37:30 > 0:37:34Anyway, those are done now, looking exceptionally plump and tasty.
0:37:34 > 0:37:38I'm just going to leave these to cool right down to cold on this trivet
0:37:38 > 0:37:40and I've made some potato cakes.
0:37:40 > 0:37:43That's mashed potato and green olives stuffed with anchovies
0:37:43 > 0:37:47and a little bit of egg and I'm passing those through some flour,
0:37:47 > 0:37:50beaten egg and fluffy white breadcrumbs
0:37:50 > 0:37:53and then I'm going to shallow fry them in vegetable oil
0:37:53 > 0:37:55till they're light and golden brown
0:37:55 > 0:37:58and drain them off on kitchen paper.
0:37:58 > 0:38:00I sort of worry that offal like this
0:38:00 > 0:38:03is not passing down to the next generation.
0:38:03 > 0:38:06I love sweetbreads and liver and everything
0:38:06 > 0:38:09but I know my sons just don't have a lot of time for it.
0:38:09 > 0:38:14It's a real shame because there's something quite special about sweetbreads.
0:38:14 > 0:38:20Now I'm frying them here with just a little bit of oil till they're light brown on both sides.
0:38:20 > 0:38:25Now I take them out of the pan and keep them warm while I make the sauce.
0:38:25 > 0:38:28Now, I take about a quarter of a pint of good chicken stock
0:38:28 > 0:38:33and add some finely chopped shallots and some of those little tiny capers.
0:38:33 > 0:38:35They look much better in a sauce.
0:38:35 > 0:38:38And a good quantity of parsley, a couple of tablespoons.
0:38:38 > 0:38:41I put that on the heat, bring it gently to the boil,
0:38:41 > 0:38:46take it off, and add two or three tablespoons of mayonnaise.
0:38:46 > 0:38:50Now I whisk that vigorously to blend it all together.
0:38:50 > 0:38:54Then I push it back onto the heat, and just bring it up.
0:38:54 > 0:38:57Now, I don't want to boil it because it will split but I want to
0:38:57 > 0:39:00thicken it slightly, about the consistency of double cream.
0:39:04 > 0:39:07The thing about Shaun Hill, he's amiable and humorous
0:39:07 > 0:39:10but underneath, there's a hidden depth and I think it's
0:39:10 > 0:39:14the deceptive simplicity of his food that makes him
0:39:14 > 0:39:16such a great cook.
0:39:18 > 0:39:19We started the show with an omelette
0:39:19 > 0:39:22and we're going to finish it with an omelette and here's
0:39:22 > 0:39:26one from Michel Roux which makes an absolute perfect pudding.
0:39:31 > 0:39:36For dessert, I am cooking a pear omelette souffle with salted butter caramel sauce.
0:39:38 > 0:39:41First off, we need to prepare a sugar syrup.
0:39:44 > 0:39:49Pour water and sugar straight into a pan and flavour with a vanilla pod.
0:39:49 > 0:39:56Very important to get the seeds out cos that's where all the flavour is.
0:39:56 > 0:39:58These Concorde pears are already peeled,
0:39:58 > 0:40:02so squeeze on lemon juice to stop them from going brown.
0:40:02 > 0:40:04As the syrup has now boiled,
0:40:04 > 0:40:08pop in the pears to poach gently for about 20 minutes.
0:40:08 > 0:40:12Perry pears or the old heritage pears take a bit longer.
0:40:12 > 0:40:15Put all that lemon juice in there as well,
0:40:15 > 0:40:19which helps to keep them nice and white.
0:40:19 > 0:40:22Now, start on the caramel sauce.
0:40:22 > 0:40:27I've added together a big wedge of butter and unrefined caster sugar.
0:40:27 > 0:40:31Now, blast away until it bubbles to a lovely caramel colour.
0:40:31 > 0:40:34Add double cream, and it's as simple as that.
0:40:40 > 0:40:42These pears, they're perfectly cooked.
0:40:43 > 0:40:47Put half the pears and a few spoonfuls of juice into the blender and blitz.
0:40:53 > 0:40:55Pour the puree into a pan.
0:40:55 > 0:40:58To thicken, mix together cornflour and pear brandy.
0:40:58 > 0:41:02You just soften it up and slake the cornflour
0:41:02 > 0:41:07until it's a lovely, smooth paste.
0:41:07 > 0:41:11Mix together with the puree and as soon as this comes to the boil,
0:41:11 > 0:41:17it will thicken up. Then transfer to a mixing bowl. Now, the egg whites.
0:41:17 > 0:41:21They've been whisked until they're soft, so they're nice and glossy.
0:41:21 > 0:41:24Beat in half the egg whites into the puree.
0:41:24 > 0:41:28A lot of people are worried and they think, "Oh, I mustn't over-mix,"
0:41:28 > 0:41:32and they're too delicate with a souffle, but you can be quite rough.
0:41:32 > 0:41:37You can go for it. Especially that first mix.
0:41:37 > 0:41:40Then the second mix, you have to be a little more delicate
0:41:40 > 0:41:42and a lightness of touch.
0:41:42 > 0:41:46So this time, fold in with a spatula until it's smooth.
0:41:46 > 0:41:49Now is the critical time not to overwork.
0:41:49 > 0:41:56Just until that last little lump of egg white has been mixed in.
0:41:56 > 0:41:59Heat up a knob of butter in a mini omelette pan.
0:41:59 > 0:42:03Pour in the mixture and leave it on the heat for a few seconds
0:42:03 > 0:42:05but watch out, as it could burn.
0:42:05 > 0:42:10And you can see the caramel there. You can see the butter frothing,
0:42:10 > 0:42:13you can see the colour, and you can most importantly smell.
0:42:13 > 0:42:18If it smells of caramel, you know you're in the right direction.
0:42:18 > 0:42:22So into the oven it goes, at 180 degrees for 5-6 minutes.
0:42:24 > 0:42:27Meanwhile, I've got just enough time to dress the plate with
0:42:27 > 0:42:30the poached pears, pear brandy and caramel sauce.
0:42:32 > 0:42:36Now, the moment of truth. The souffle.
0:42:43 > 0:42:45That's just, just right.
0:42:45 > 0:42:49It's bouncy, it's got the right texture, it smells divine.
0:42:54 > 0:42:58And there you have it. My omelette pear souffle with caramel sauce.
0:43:01 > 0:43:04This looks and smells beautiful.
0:43:04 > 0:43:08Breaking into it like that with that lovely, soft souffle.
0:43:09 > 0:43:12Mmm-hmmm!
0:43:13 > 0:43:17Salted butter caramel, the pear brandy and that lovely,
0:43:17 > 0:43:19soft, unctuous souffle
0:43:19 > 0:43:23but you can feel of the grain of the pear. It's so delicious.
0:43:26 > 0:43:28Well, what a delicious way to end today's show.
0:43:28 > 0:43:31And I hope you all enjoyed it.
0:43:31 > 0:43:35Thanks again to our wonderful chefs and I'll see you again next time.
0:43:47 > 0:43:50Subtitles by Red Bee Media Ltd