0:00:03 > 0:00:05We've got dishes from your favourite TV chefs,
0:00:05 > 0:00:07and we're serving them up alphabetically
0:00:07 > 0:00:10here on The A-Z Of TV Cooking.
0:00:26 > 0:00:29Today we're looking at things linked by the letter P,
0:00:29 > 0:00:31and here's just some of what's on the menu.
0:00:31 > 0:00:36The ripe stuff - Michel Roux on how to pick out the perfect pear.
0:00:36 > 0:00:41I apply pressure with my thumb. Just should give a little bit
0:00:41 > 0:00:43as you push down with your thumb.
0:00:43 > 0:00:47We've got Chinese-style pork with Ching-He Huang,
0:00:47 > 0:00:51and a plum choice with Nigel Slater's plum-pudding cake.
0:00:51 > 0:00:55Of all of the fruits, I think that members of the plum family
0:00:55 > 0:00:57take best to spices.
0:01:02 > 0:01:06Have you ever been on holiday and been wowed by a wonderful paella,
0:01:06 > 0:01:09and wondered, when you got home, how to recreate it?
0:01:09 > 0:01:11Well, wonder no more, because here to assist us,
0:01:11 > 0:01:13los Motociclistas Peludos!
0:01:13 > 0:01:16That's my brilliant Spanish for the Hairy Bikers.
0:01:17 > 0:01:20Today in the Best Of British kitchen,
0:01:20 > 0:01:22we're going to cook up a holiday classic
0:01:22 > 0:01:28that's become a British favourite, and it's guaranteed to transport you to sunnier climes!
0:01:28 > 0:01:31(TAPS SPOONS CASTANET-STYLE)
0:01:31 > 0:01:35Ole! # Oh, we are off to sunny Spain
0:01:35 > 0:01:38# We're gonna make paella #
0:01:38 > 0:01:43And this, ladies and gentlemen, is a paella pan,
0:01:43 > 0:01:46and that's what we're going to make... Paella. ..in.
0:01:46 > 0:01:49Actually, a paella is a pan. It's not a dish.
0:01:49 > 0:01:52And the word "paella" comes for the Roman for pan.
0:01:52 > 0:01:54This delicious paella is easy to do,
0:01:54 > 0:01:57and packed full of flavour and colour -
0:01:57 > 0:02:01succulent chicken, tasty mussels, perfect prawns and plump rice,
0:02:01 > 0:02:04all spiced up with paprika and saffron.
0:02:05 > 0:02:08Now, I'm just going to put some oil in the pan,
0:02:08 > 0:02:11because that's a very good place to start.
0:02:11 > 0:02:14Now, our paella, we try to do quite a generic recipe,
0:02:14 > 0:02:17the sort of thing you would have tasted on your holidays,
0:02:17 > 0:02:19you wanted to make it when you come home,
0:02:19 > 0:02:23and has all the elements without becoming a pan of confusion.
0:02:23 > 0:02:26A confused paella is not a good way to approach said dish.
0:02:26 > 0:02:30No. You want a dish, not a pan of mud, as is so often seen.
0:02:30 > 0:02:37Now, what I'm going to do is season these lovely boned chicken thighs.
0:02:37 > 0:02:41(SINGS TUNE) Hello! Smiling sausage!
0:02:41 > 0:02:43We've got to eat that, man!
0:02:43 > 0:02:45It's all right. I kept my tongue in my beard.
0:02:45 > 0:02:48This is chorizo,
0:02:48 > 0:02:52and this is a cooking chorizo. That's one that needs cooking,
0:02:52 > 0:02:54and it's the best type to use for paella.
0:02:54 > 0:02:57I'm just going to cut this into slices.
0:02:57 > 0:02:59What's lovely about that, and you'll see when we cook it,
0:02:59 > 0:03:04it leeches this wonderful paprika kind of fat that's deep red.
0:03:04 > 0:03:08Oh, it's lovely. But the paella is this combination
0:03:08 > 0:03:12of chicken, chorizo, saffron, rice, vegetables,
0:03:12 > 0:03:16prawns, mussels, or it can be whatever you want. It can be clams.
0:03:16 > 0:03:20Funnily enough, they say the paella originated in Valencia in Spain.
0:03:20 > 0:03:24But we know that the first paellas were made with predominantly rabbit,
0:03:24 > 0:03:27because that was what poor folk ate, and as time went on,
0:03:27 > 0:03:29you realise, "I can put this in. Rice will be brilliant."
0:03:29 > 0:03:33Rice is a great flavour carrier. "I can put duck in. Brilliant!"
0:03:33 > 0:03:36"I can put chicken, prawns... It'll be brilliant!"
0:03:36 > 0:03:39You can put what you want in, really.
0:03:39 > 0:03:41I'm going to put this chicken in first.
0:03:43 > 0:03:48Once the chicken is nicely browned, pop in the chopped chorizo.
0:03:48 > 0:03:50Kind of half the trick to this
0:03:50 > 0:03:54is the smokiness of the paprika leeching to that oil.
0:03:54 > 0:03:59And that oil is what we turn the rice and the vegetables into,
0:03:59 > 0:04:03and it... Oh, the flavour just goes on and on! Awesome.
0:04:03 > 0:04:06After a few minutes, use a slotted spoon
0:04:06 > 0:04:09to lift the chicken and chorizo into a bowl
0:04:09 > 0:04:12and put it aside for later.
0:04:12 > 0:04:16Next, chop an onion and sweat it in the lovely paprika-infused oil.
0:04:16 > 0:04:19The lovely thing is, when you cook something like this,
0:04:19 > 0:04:22you've experienced when you've been abroad, it takes you back there.
0:04:22 > 0:04:25Once they're tender and lightly browned,
0:04:25 > 0:04:28add a tablespoon of olive oil, a chopped red pepper
0:04:28 > 0:04:30and some green beans.
0:04:31 > 0:04:34You're getting very hungry, aren't you?
0:04:34 > 0:04:36I know I am. I tell you what,
0:04:36 > 0:04:39I've just seen Mrs Migginses' arm come out of...
0:04:39 > 0:04:43Stop, Mrs Miggins! Just wait! Wait, will you?
0:04:43 > 0:04:47Now, you can't have paella, or anything Spanish or "foreign",
0:04:47 > 0:04:49as my dad would call it, without garlic!
0:04:49 > 0:04:52Garlic! My dad was a disaster with food.
0:04:52 > 0:04:55Was he? He refused to eat tinned chicken soup
0:04:55 > 0:04:58because, he said, "It's full of garlic!"
0:04:58 > 0:05:02I thought... Dreadful. Spaghetti? "Comes in tins."
0:05:02 > 0:05:06THEY LAUGH I remember my first paella.
0:05:06 > 0:05:08It was one of those Vestas. Do you remember those?
0:05:08 > 0:05:11Oh, yes! You put water on, and you had a meal!
0:05:11 > 0:05:15And you used to feel so exotic. Their paella was luminous.
0:05:15 > 0:05:17You could see it from Mars.
0:05:17 > 0:05:20Little did I know that that was the first tentative steps
0:05:20 > 0:05:23that have brought me to where I am here. Where's that?
0:05:23 > 0:05:27In the kitchen? The pinnacle of culinary culinariness.
0:05:27 > 0:05:30Stir in three cloves of finely grated garlic,
0:05:30 > 0:05:33and a heaped teaspoon of a secret ingredient - smoked paprika.
0:05:33 > 0:05:37It gives it, like, a wonderful outdoor barbecue sense to it.
0:05:37 > 0:05:40It did say "heaped teaspoon", didn't it? Yes!
0:05:40 > 0:05:43Does now! I love this stuff. It's great.
0:05:43 > 0:05:47Oh, and then it just smells fantastic!
0:05:47 > 0:05:50Saffron. I love saffron. He's not keen.
0:05:50 > 0:05:54I'm not. More expensive than gold, but you don't need much.
0:05:54 > 0:05:57You don't. Uno pincho.
0:05:57 > 0:06:00Two pincho. That'll do!
0:06:00 > 0:06:04HE WHISPERS And a bay leaf.
0:06:04 > 0:06:08The smells, mind... I wish you could smell this at home.
0:06:08 > 0:06:13It's so lovely. But all this really is just the dressing for the rice.
0:06:13 > 0:06:15Absolutely. The time has come?
0:06:15 > 0:06:17Mm. Bring out the rice.
0:06:17 > 0:06:23Add 250 grams of paella rice, and stir it around the pan
0:06:23 > 0:06:27until it's glistening with paprika-infused-oil loveliness.
0:06:27 > 0:06:30Then the chicken and chorizo needs to go back in
0:06:30 > 0:06:34along with any of the juices that have collected in the bowl.
0:06:34 > 0:06:37And now the liquid. We're using chicken stock.
0:06:37 > 0:06:40But you can do a vegetarian paella.
0:06:40 > 0:06:43Obviously use vegetable stock and vegetables.
0:06:43 > 0:06:45You can do a fish paella. Use fish stock.
0:06:45 > 0:06:49But, you know, for this one, chicken stock.
0:06:50 > 0:06:54You'll need about 900 mil of the stock, made with one stock cube,
0:06:54 > 0:06:57and let it simmer away over a medium heat for about 12 minutes,
0:06:57 > 0:06:59stirring occasionally.
0:07:01 > 0:07:05Well, 12 minutes, and the rice has started to grow.
0:07:05 > 0:07:07I think it may be time for the mussels, don't you?
0:07:07 > 0:07:10Aye. Go on, get 'em flexed.
0:07:11 > 0:07:15'Scatter 500 to 750 grams of well scrubbed live mussels
0:07:15 > 0:07:19'on top of the paella. Make sure the beards have been removed,
0:07:19 > 0:07:23'and that they're well tucked into the hot rice and steaming liquid.'
0:07:23 > 0:07:26Then cover with tinfoil to allow them
0:07:26 > 0:07:28to steam in all the lovely aromas for five minutes,
0:07:28 > 0:07:32on a fairly high heat. Wait for the mussels to open,
0:07:32 > 0:07:34and discard any that don't.
0:07:34 > 0:07:39Will you look? They're all open. So we give it one last stir,
0:07:39 > 0:07:42then from this point on, we don't kind of mess with it, do we? No.
0:07:42 > 0:07:45Time for the prawns. Heads first into the centre.
0:07:45 > 0:07:49I think so, yeah. Like morris-dancing prawns.
0:07:49 > 0:07:53THEY LAUGH When those have gone pink,
0:07:53 > 0:07:55your paella is done.
0:07:56 > 0:08:00Fancy a cerveza? I do, thanks!
0:08:00 > 0:08:02Smashing!
0:08:02 > 0:08:07Reduce the heat slightly, and cook for a further six to eight minutes,
0:08:07 > 0:08:09leaving you time to perfect your Spanish.
0:08:09 > 0:08:13FEMALE VOICE SPEAKING SPANISH
0:08:13 > 0:08:16'But do remember to turn the prawns halfway through.'
0:08:17 > 0:08:20Right. May the spirit of Torremolinos be upon us.
0:08:20 > 0:08:23DAVE LAUGHS Now, that is as pretty as a picture.
0:08:23 > 0:08:27It is as pretty as a paella. All we need now is parsley sprinkles,
0:08:27 > 0:08:31and a kind of daintily placed lemon wedge.
0:08:31 > 0:08:33I'm wedging. I'm sprinkling.
0:08:33 > 0:08:36Are you dancing? I'm asking.
0:08:36 > 0:08:39THEY LAUGH
0:08:46 > 0:08:49Oh...
0:08:49 > 0:08:51Look at that! Yes.
0:08:51 > 0:08:55Now, in true tradition of this wonderful dish,
0:08:55 > 0:08:57I'll have that half...
0:08:57 > 0:09:01I'll have that half. Yeah. It's quite easy to "demarc", this one.
0:09:01 > 0:09:03Do you know what people used to do?
0:09:03 > 0:09:07It was very handy that the paella pan was round,
0:09:07 > 0:09:10and the big ones made a perfectly functional table,
0:09:10 > 0:09:13so you would actually sit around the paella pan
0:09:13 > 0:09:16and you'd get a fork, and you'd go...
0:09:17 > 0:09:19"That's my section."
0:09:19 > 0:09:23And people eating the paella would stick to their own turf.
0:09:23 > 0:09:25That's mine. That's yours.
0:09:25 > 0:09:28That's mine. Don't... Don't transgress.
0:09:28 > 0:09:30I'm not. You are.
0:09:30 > 0:09:33It's all about the rice in a paella.
0:09:36 > 0:09:40Try the chicken. That's been poached in all that paprika.
0:09:40 > 0:09:43Chorizo...
0:09:43 > 0:09:45That is fabulous. Isn't it?
0:09:45 > 0:09:48It's got everything a paella should have -
0:09:48 > 0:09:51taste, colour, variety,
0:09:51 > 0:09:53and it's got holiday spirit!
0:09:55 > 0:09:59Thankfully, being British, we don't have to get on a plane
0:09:59 > 0:10:02to taste authentic Mediterranean food.
0:10:02 > 0:10:04All the ingredients are readily available,
0:10:04 > 0:10:07so you can cook up this fantastic food at home.
0:10:09 > 0:10:15Now Michel Roux tracks down the perfect pear in Kent.
0:10:17 > 0:10:20I like my pears with a little crunch,
0:10:20 > 0:10:23but with lots of juice, and sweet and sticky.
0:10:23 > 0:10:27But that's the biggest problem - knowing when the pear is ripe.
0:10:27 > 0:10:29Pears are a complex fruit.
0:10:29 > 0:10:32They can be happily cold-stored for up to ten months.
0:10:32 > 0:10:34However, controlling when they ripen
0:10:34 > 0:10:37is something that we've traditionally left to chance.
0:10:37 > 0:10:41'But there's one fruit-farmer in Kent who's going that extra mile
0:10:41 > 0:10:43'to produce the perfect pear.'
0:10:43 > 0:10:47Clive Baxter grows over a thousand tons of pears each year.
0:10:47 > 0:10:52He's gone out on a limb, investing huge sums in new technology,
0:10:52 > 0:10:55to create a room where he can control the ripening process.
0:10:55 > 0:10:59'And he's about to let me into his secret.'
0:10:59 > 0:11:03So, it's...it's similar to a cold store,
0:11:03 > 0:11:07except that in this case we're actually putting warm air in,
0:11:07 > 0:11:11and then the air is sent over... above this ceiling,
0:11:11 > 0:11:16and it's forced down through the actual pallets of fruit,
0:11:16 > 0:11:19and then it's taken back up through the centre there.
0:11:19 > 0:11:23Then it's sucked up through here, so there's a circular motion.
0:11:23 > 0:11:26It's forced air. But it doesn't feel that warm in here,
0:11:26 > 0:11:30but obviously warm enough just to ripen them up slowly. Yes.
0:11:30 > 0:11:34As you probably know, when you put your normal pear in a fruit bowl,
0:11:34 > 0:11:37you have a very firm pear, quite often.
0:11:37 > 0:11:40Then, maybe for a day, you have the perfect pear,
0:11:40 > 0:11:44and then, very quickly after that, it's completely gone,
0:11:44 > 0:11:49and it just falls apart. The perfectly ripened pears out of here,
0:11:49 > 0:11:54they still stay firm but ripe for several days,
0:11:54 > 0:11:58whereas a standard pear that just ripens in your house does not.
0:11:58 > 0:12:01This method of warming fruit has its origins
0:12:01 > 0:12:04in the ready-to-eat ripe-avocado system,
0:12:04 > 0:12:06developed in Norfolk.
0:12:06 > 0:12:08How would you look for ripeness in a pear?
0:12:08 > 0:12:11I apply pressure with my thumb.
0:12:11 > 0:12:14It should just give a little bit as you push down with your thumb.
0:12:14 > 0:12:17Regardless of the colour? Regardless of the colour.
0:12:18 > 0:12:21After just a couple of days in the warming room,
0:12:21 > 0:12:24Clive's pears are sent straight to the supermarket.
0:12:24 > 0:12:26So, Clive, how has this helped your business?
0:12:26 > 0:12:30It's very popular with the customers. Generally in the UK,
0:12:30 > 0:12:35pear sales are quite flat. Perfectly ripe pear sales are increasing,
0:12:35 > 0:12:38and you can see why when you start to eat these pears.
0:12:38 > 0:12:40So it's been well received by the public,
0:12:40 > 0:12:43even though they have to pay a couple of pennies more,
0:12:43 > 0:12:47because they've got a perfectly ripe and really tasty product
0:12:47 > 0:12:50at the end of it. Yeah. It's like anything else.
0:12:50 > 0:12:53People go to your restaurant because you do something a bit different
0:12:53 > 0:12:57than the ordinary, and in the same way,
0:12:57 > 0:13:01if you're getting something that genuinely tastes that much nicer,
0:13:01 > 0:13:04most people are willing to pay a bit more money for it. Good!
0:13:05 > 0:13:08It's great to meet someone who's so passionate
0:13:08 > 0:13:11about growing pears,
0:13:11 > 0:13:14but not just that - prepared to go that extra mile
0:13:14 > 0:13:17to deliver ripe and beautiful British pears.
0:13:17 > 0:13:22Perhaps we are already on the cusp of the pear revival.
0:13:26 > 0:13:29From pears to a great Chinese pork dish
0:13:29 > 0:13:33cooked by Ching-He Huang and her fireman friend, Robbie.
0:13:33 > 0:13:36I know we had a problem. Yes. ?1.25...
0:13:36 > 0:13:39Yes. Work to a budget. ..was the budget per head,
0:13:39 > 0:13:43and I've come up with a traditional Chinese recipe
0:13:43 > 0:13:47that's going to hopefully excite your guys, but remain within budget. OK.
0:13:47 > 0:13:50It's called fragrant pork. Great.
0:13:50 > 0:13:53I've got here aubergine. We want to get this on first,
0:13:53 > 0:13:56so I'm just going to slice that in half.
0:13:57 > 0:14:01Do you cook with aubergine much? Yes, we have done.
0:14:01 > 0:14:03We've used it in moussaka at work.
0:14:03 > 0:14:05So, are you the only guy that cooks?
0:14:05 > 0:14:08No, no. We all have to take it in turns to cook,
0:14:08 > 0:14:12so we do have good cooks and bad cooks.
0:14:12 > 0:14:16Are you the guy in demand, right? I buy everything in.
0:14:16 > 0:14:20I buy everything in. I tell 'em what they're cooking.
0:14:20 > 0:14:23You boss them around? Yes, especially in the kitchen.
0:14:23 > 0:14:26OK. So, wok nice and hot, smoking,
0:14:26 > 0:14:29and then in with the aubergines.
0:14:29 > 0:14:34Just let that sizzle, and then I'm just going to create a bit of steam
0:14:34 > 0:14:37to help cook. They don't need that much oil.
0:14:37 > 0:14:40That'll absorb into the aubergine, will it? Yeah, it will.
0:14:40 > 0:14:43You see, at this stage, if you do get called out,
0:14:43 > 0:14:47just turn it off and then go out. You're not going to ruin the dish,
0:14:47 > 0:14:50and it's like that throughout the whole cooking process.
0:14:50 > 0:14:53You can put it to one side? Well, that's great.
0:14:53 > 0:14:56This is lovely and brown, OK,
0:14:56 > 0:14:59so we're just going to put that to one side.
0:15:00 > 0:15:03And then I've got some garlic-ginger chilli.
0:15:03 > 0:15:06Garlic, ginger and chilli are the holy trinity of Chinese cookery,
0:15:06 > 0:15:09the flavour foundation of countless dishes.
0:15:09 > 0:15:11Just going to fry them for a couple of seconds
0:15:11 > 0:15:15to release their aroma. Would you pass me the minced pork, as well?
0:15:15 > 0:15:17Thanks. OK.
0:15:17 > 0:15:20So, as the meat starts to brown,
0:15:20 > 0:15:24the Chinese...we love adding a little bit of Shaoxing wine. OK.
0:15:24 > 0:15:28In this case I've got dry sherry, cos you're likely to have this in your store cupboard. Yeah.
0:15:28 > 0:15:32If not, get some, cos when you cook meat,
0:15:32 > 0:15:35and you add that, it just adds a little bit of sweetness,
0:15:35 > 0:15:38and it takes off the xing wei.
0:15:38 > 0:15:41What's xing wei? Xing wei? It's sort of like this rawness
0:15:41 > 0:15:44of ingredients. You know, meats sometimes have an odour,
0:15:44 > 0:15:47or fish has an odour. Yeah.
0:15:47 > 0:15:50Now, at this stage I'm going to add some chilli-bean sauce.
0:15:51 > 0:15:54You can dip your finger in there, have a taste.
0:15:54 > 0:15:57Mind, it's very spicy.
0:15:57 > 0:16:00Yeah. Yeah?
0:16:00 > 0:16:04How spicy do you like your food? About a tablespoon? Yeah.
0:16:04 > 0:16:07Now, at this stage, back in with the aubergine. OK.
0:16:10 > 0:16:14Mix this together well, then... got some stock.
0:16:14 > 0:16:17Is that just chicken, or... Yeah, that's chicken stock,
0:16:17 > 0:16:21or you can use vegetable stock. I'm going to bring this to the boil.
0:16:21 > 0:16:24Great. So, next we've got some pak choi.
0:16:24 > 0:16:27Yeah. You can use Chinese leaf if you want to.
0:16:27 > 0:16:31Just going to slice this. Just roughly chopped?
0:16:31 > 0:16:34Yeah, just roughly chopped. You know you can eat these raw? Can you?
0:16:34 > 0:16:37Go on, take a bit of the leaf. I love them. Great for salad.
0:16:37 > 0:16:40Chinese don't really like to eat raw vegetables,
0:16:40 > 0:16:43but it's great. Nice.
0:16:43 > 0:16:47Tasty, isn't it? Very. Almost sweet, and peppery at the same time.
0:16:47 > 0:16:49Yeah. You get that pepper just at the end.
0:16:49 > 0:16:52Delicious. Good for you.
0:16:52 > 0:16:54Nearly there. Making me hungry now.
0:16:54 > 0:16:57Well, this is all yours. This is quite spicy.
0:16:57 > 0:17:01We got a little bit of seasoning now, OK?
0:17:01 > 0:17:04Add some cider vinegar to cut through the heat.
0:17:04 > 0:17:09And then a little bit of sesame oil, a couple of splashes.
0:17:09 > 0:17:12Next, some cornflour to thicken the sauce.
0:17:13 > 0:17:16Literally it's a couple of seconds. Can you see?
0:17:16 > 0:17:18It's just starting to thicken now.
0:17:18 > 0:17:22And finally, some chopped spring onions for freshness and bite.
0:17:22 > 0:17:26If you've got any vegetarians... Yeah. ..in your watch,
0:17:26 > 0:17:29just use aubergines and vegetables and mushrooms.
0:17:29 > 0:17:32You can leave the pork out. Just add what you want?
0:17:32 > 0:17:34Yeah, just add what you want,
0:17:34 > 0:17:38just as long as you follow the basic seasoning steps. That's it.
0:17:38 > 0:17:41And then, beautiful, ready to plate up,
0:17:41 > 0:17:44and that was all for ?1.25 per head. Brilliant.
0:17:44 > 0:17:46Can I get a pat on the back? You can. Well done.
0:17:48 > 0:17:53So, my fragrant pork hits Robbie's budget mark at ?1.25 per head.
0:17:53 > 0:17:56It's perfect for anyone with a busy life,
0:17:56 > 0:18:00as the cooking can be stopped and started at any stage
0:18:00 > 0:18:03without affecting the final dish.
0:18:03 > 0:18:06How is it? Delicious.
0:18:09 > 0:18:13Bit fiery. Just a little bit, but it'll be fine.
0:18:13 > 0:18:15Really good.
0:18:16 > 0:18:19So, we're now going to look at a recipe using pheasant,
0:18:19 > 0:18:21which is as bird which, as you will see,
0:18:21 > 0:18:25Clarissa from The Two Fat Ladies absolutely loathes in the wild,
0:18:25 > 0:18:27but loves on a plate.
0:18:28 > 0:18:31I'm making pheasant and pickled-walnut terrine.
0:18:31 > 0:18:37You may think that game is for the rich, the idle and the aristo,
0:18:37 > 0:18:43but you'd be wrong. Game is lean, fat-free if you must,
0:18:43 > 0:18:45delicious, more importantly,
0:18:45 > 0:18:48and you can even buy it in supermarkets these days.
0:18:48 > 0:18:51And what I'm doing at the moment is,
0:18:51 > 0:18:55I'm lining this terrine with streaky bacon.
0:18:56 > 0:18:59It's actually, as you can see,
0:18:59 > 0:19:02not so much a terrine as a loaf tin,
0:19:02 > 0:19:04but that's fine. And what I'm doing is,
0:19:04 > 0:19:07I'm just flattening out the bacon a little bit,
0:19:07 > 0:19:10so that it'll go better round the tin.
0:19:10 > 0:19:14I love pheasant. I've have a lot of access to pheasant in my life.
0:19:14 > 0:19:17You did. You, um, farmed them, didn't you?
0:19:17 > 0:19:21Actually looked after them? Yes, I managed a pheasant farm
0:19:21 > 0:19:23and cooked at the same time.
0:19:23 > 0:19:28Er, we had 25,000 pheasants. Heavens!
0:19:28 > 0:19:31And don't the fluffy-bunny brigade ever tell you
0:19:31 > 0:19:33that they're dear, sweet creatures.
0:19:33 > 0:19:36They're one of God's nastiest animals.
0:19:36 > 0:19:41They come out of the egg trying to peck each other's eyes out.
0:19:41 > 0:19:43They are a very nasty bird indeed.
0:19:43 > 0:19:47But they do have the advantage of tasting delicious.
0:19:47 > 0:19:50They must be hung.
0:19:50 > 0:19:54You can't, as you can with grouse or partridge,
0:19:54 > 0:19:57take it straight off the moor and cook it.
0:19:57 > 0:20:00A pheasant that isn't hung has no flavour whatsoever.
0:20:00 > 0:20:03None, and rather dry. Yep.
0:20:03 > 0:20:05And like Jennifer's rabbit,
0:20:05 > 0:20:10pheasant has no real fat in it, so you have to add some fat,
0:20:10 > 0:20:13and that is why the bacon for this terrine,
0:20:13 > 0:20:15because it will lubricate it and make it moist,
0:20:15 > 0:20:18apart from the fact that if you use good bacon,
0:20:18 > 0:20:20it'll taste delicious.
0:20:20 > 0:20:24So I've now lined this tin, and then you put in the pheasant.
0:20:24 > 0:20:26This is the meat from a whole pheasant.
0:20:26 > 0:20:31Cut it into strips, both the white meat and the dark meat.
0:20:31 > 0:20:36And I've had it marinating overnight in red vermouth.
0:20:39 > 0:20:43And pack it in well. There's an amazing amount of meat on a pheasant.
0:20:43 > 0:20:46People are constantly surprised.
0:20:46 > 0:20:49Now that I've half-filled this terrine,
0:20:49 > 0:20:54I'm going to put in a layer of pickled walnuts.
0:20:54 > 0:20:57I hope they're not the disgusting heavily vinegared ones
0:20:57 > 0:21:01you get in pubs. I don't like that taste. Oh, God forbid, Jennifer!
0:21:01 > 0:21:05No, look! Lovely little things. My own green walnuts.
0:21:05 > 0:21:08That's terrific. Picked in the garden this morning,
0:21:08 > 0:21:11which I shall pickle in due course. I brought them along just to show you.
0:21:11 > 0:21:14Very proud-making. Very proud-making, yes.
0:21:14 > 0:21:18Anyway, here are some I did earlier, like last year, you know?
0:21:18 > 0:21:21They look wonderful. And you just slice them,
0:21:21 > 0:21:25not too thinly. Don't need to be painstaking.
0:21:25 > 0:21:28You can buy them in any good delicatessen,
0:21:28 > 0:21:32and they are lovely things. You can add them to anything.
0:21:32 > 0:21:35You can add them to beef stew very easily.
0:21:35 > 0:21:38They give a good colour to it, and a nice flavour.
0:21:38 > 0:21:42You're flouring your rabbit that way. That's a very good way of doing it.
0:21:42 > 0:21:46It's the only way. It's terrible, that putting it out on a basin
0:21:46 > 0:21:49and dib-dabbing on, and everything gets sort of soggy.
0:21:49 > 0:21:53And spend half an hour scrubbing it off the kitchen table afterwards.
0:21:53 > 0:21:56There we are. Now I'm going to put the other half of this pheasant on
0:21:56 > 0:21:59and fill it up to the top.
0:22:02 > 0:22:04So now I've filled up the terrine,
0:22:04 > 0:22:09and I'm just going to cover it with some more pieces of bacon.
0:22:12 > 0:22:17You see how really simple... Everyone thinks terrines are so complicated.
0:22:17 > 0:22:19They're terribly easy.
0:22:21 > 0:22:25So, there we are. I'm just going to put it in a bain-marie
0:22:25 > 0:22:28and put it in the oven. A bain-marie, "Mary's bath".
0:22:28 > 0:22:31Everybody thinks it's something terribly mystical and wonderful,
0:22:31 > 0:22:35but it's actually just any old pan with some water in the bottom of it,
0:22:35 > 0:22:39and it's just so that the bottom of what you're cooking doesn't burn.
0:22:39 > 0:22:43It steams a little, as well, which helps the cooking process.
0:22:43 > 0:22:45Whoops!
0:22:49 > 0:22:51There we are.
0:22:53 > 0:22:57Splendid for lunch with a salad, or as a starter.
0:22:57 > 0:22:59BAGPIPE MUSIC
0:23:01 > 0:23:05Now another bird recipe, and this time the P is for partridge.
0:23:05 > 0:23:07Your chef here is Valentine Warner,
0:23:07 > 0:23:10and he's adding to this dish a spicy mixture
0:23:10 > 0:23:12called ras el hanout.
0:23:12 > 0:23:15'You can buy ras el hanout ready made,
0:23:15 > 0:23:19'but for me there's nothing more satisfying than doing it yourself,
0:23:19 > 0:23:22'so I'm heading back to my flat to get grinding.'
0:23:22 > 0:23:25Ras el hanout translates as "top-drawer" or "top-notch",
0:23:25 > 0:23:28so this is a super-special mix.
0:23:28 > 0:23:31'Every recipe for ras el hanout is different.
0:23:31 > 0:23:35'Some are reputed to have as many as 60 different ingredients,
0:23:35 > 0:23:39'but the common version must include a combination of cinnamon,
0:23:39 > 0:23:42'turmeric, cumin, coriander and pepper.
0:23:42 > 0:23:46'To my version I'm adding some rose petals, saffron and cayenne.'
0:23:46 > 0:23:50This is obviously a coffee grinder,
0:23:50 > 0:23:53but it's very good for grinding up the spices.
0:23:53 > 0:23:56I like doing things the old way,
0:23:56 > 0:23:59but you can also buy automated spice grinders
0:23:59 > 0:24:04which make life easier. I like to work for my ras el hanout.
0:24:04 > 0:24:07See what's going on here. It smells amazing,
0:24:07 > 0:24:13rosy and nuts and chocolate and... Fantastic.
0:24:15 > 0:24:20Partridges are really one of my favourite all-time autumn meats,
0:24:20 > 0:24:23delicious, plump, fantastic and tasty.
0:24:23 > 0:24:26And combined with the ras el hanout,
0:24:26 > 0:24:29they really make for a tremendously good dish.
0:24:29 > 0:24:34So, one heaped teaspoon per bird of the ras el hanout.
0:24:34 > 0:24:36Twist them around. Look how happy they look.
0:24:36 > 0:24:40They're having a great time, like children in the sandpit.
0:24:40 > 0:24:43Take one good, hard red onion
0:24:43 > 0:24:46and chop it really, really, really small.
0:24:46 > 0:24:50Big fat chunks won't do, the point being that as the partridge cooks,
0:24:50 > 0:24:53which is not for too long, by the time it's all ready,
0:24:53 > 0:24:55the onion is totally cooked through and soft.
0:24:55 > 0:25:02One good fat clove of garlic, chopped into virtual nonexistence.
0:25:02 > 0:25:05That's quite enough chopping for one day.
0:25:05 > 0:25:07Now, the rest is just dead simple.
0:25:08 > 0:25:11This is the tagine. It's commonly mistaken
0:25:11 > 0:25:14that the tagine is the name of the food.
0:25:14 > 0:25:17It's actually the name of the dish. Take your onion and garlic
0:25:17 > 0:25:19and scatter it over the bottom.
0:25:19 > 0:25:24Now a big, generous handful of...
0:25:25 > 0:25:27Mmm! Golden sultanas. Yum!
0:25:27 > 0:25:30Now, this is ghee, used a lot in Indian cookery,
0:25:30 > 0:25:34and it's widely available in a lot of shops all across the UK.
0:25:34 > 0:25:37It's butter with attitude.
0:25:37 > 0:25:41And now our little fat partridges are going to come and rest.
0:25:41 > 0:25:44Pretty snug, I'd say. Gather up the rest of your mix.
0:25:44 > 0:25:47This is good stuff. You've taken care over it.
0:25:47 > 0:25:50Don't throw it away. Use it. This is gold dust.
0:25:52 > 0:25:55A bit more ghee on each one,
0:25:55 > 0:25:59just to kind of lubricate the birds.
0:25:59 > 0:26:02Then some honey.
0:26:02 > 0:26:05Many good things in here, one after another.
0:26:05 > 0:26:08Now, don't be tight with the salt. You really need a lot
0:26:08 > 0:26:10to really bring all the flavours out here.
0:26:10 > 0:26:14And finally add a little bit of water.
0:26:14 > 0:26:17There should be a wonderful sauce at the bottom,
0:26:17 > 0:26:20and that needs a little help. I live on a Moroccan street in London,
0:26:20 > 0:26:23and eat a lot of Moroccan food locally,
0:26:23 > 0:26:25and the locals tell me that the ras el hanout
0:26:25 > 0:26:27is a good thing to bring out of the cupboard
0:26:27 > 0:26:31when the weather's getting cold, because it really warms you.
0:26:31 > 0:26:33I'm now going to put the lid of the tagine on.
0:26:33 > 0:26:36The tagine is a very good thing to cook with. The ceramic is thick,
0:26:36 > 0:26:39and it retains a lot of heat. Fantastic slow-cooking,
0:26:39 > 0:26:42keeping the heat in. It's a wonderful thing to use.
0:26:42 > 0:26:46And in it goes. It takes 40 minutes on a medium heat.
0:26:46 > 0:26:49'Finally, add some hard-boiled eggs to garnish,
0:26:49 > 0:26:52'heat through, then whisk out of the oven.'
0:26:52 > 0:26:54Wowee!
0:26:54 > 0:26:57Look at those lovely fat birds.
0:26:57 > 0:27:01The smell coming off here is so utterly delicious.
0:27:03 > 0:27:05Perfectly, perfectly cooked.
0:27:06 > 0:27:10OK. It really is an extraordinary taste.
0:27:10 > 0:27:12Partridges with ras el hanout.
0:27:12 > 0:27:15Couldn't be better for a cold autumn day.
0:27:15 > 0:27:17Thanks, Valentine!
0:27:17 > 0:27:21Now, our third and final game recipe comes from Raymond Blanc.
0:27:21 > 0:27:24It's a French classic, and the P here is for pigeon.
0:27:30 > 0:27:34For his final recipe, Raymond returns to a classic,
0:27:34 > 0:27:36a pigeon baked in a salt crust.
0:27:37 > 0:27:39I did this dish 25 years ago,
0:27:39 > 0:27:42and it's still modern in its concept.
0:27:42 > 0:27:45It's still very much loved. That's what classics are all about.
0:27:50 > 0:27:52These are just old Trafalgar pigeon, or the wood pigeon.
0:27:52 > 0:27:55That one is special. He's a special one.
0:27:55 > 0:27:59Raymond is using a French farm-raised pigeon
0:27:59 > 0:28:02known as squab. You'll need one per person.
0:28:02 > 0:28:06No seasoning, no salt, because we are going to put it into a salt crust,
0:28:06 > 0:28:09so no seasoning.
0:28:09 > 0:28:12The pigeons are seared in hot goose fat to brown the skin
0:28:12 > 0:28:14for extra flavour.
0:28:14 > 0:28:18Finish off, OK, the sides. OK. Tres bien.
0:28:19 > 0:28:22And now we do our salt crust.
0:28:22 > 0:28:25Although not eaten, the salt crust prevents small and lean game
0:28:25 > 0:28:28like pigeon from becoming dry and overcooked.
0:28:28 > 0:28:32Put one kilo of plain flour into a mixer.
0:28:32 > 0:28:35Add 600 grams of fine salt
0:28:35 > 0:28:37and nine egg whites.
0:28:39 > 0:28:41Enormous amount of salt, and you don't eat it.
0:28:41 > 0:28:46It's really to seal it, and it's a very special flavour.
0:28:49 > 0:28:54Voila! I'm going to prepare to cut it into four.
0:28:54 > 0:28:56Voila.
0:28:56 > 0:29:01Chill the dough for 30 minutes before rolling to a thickness of five millimetres.
0:29:03 > 0:29:08So, now I'm ready to wrap the squabs, OK, into the dough.
0:29:08 > 0:29:13To decorate the salt crust, Raymond cuts out some wings.
0:29:14 > 0:29:18Place it breast-down, bottoms up.
0:29:18 > 0:29:19OK?
0:29:19 > 0:29:23To help the sticking, that's the egg yolk.
0:29:23 > 0:29:26Not too much, otherwise, if you put too much,
0:29:26 > 0:29:29it will not stick. It will slide.
0:29:29 > 0:29:32So, lift this side here. Tres bien.
0:29:33 > 0:29:37And then lift... Put your breast, voila,
0:29:37 > 0:29:42pressing right so there's no air pocket whatsoever.
0:29:42 > 0:29:45Doesn't look very pretty at the moment,
0:29:45 > 0:29:48but it will. We're going to do the head.
0:29:48 > 0:29:52The first pigeon without head is not good.
0:29:52 > 0:29:54Pinch the beak.
0:29:54 > 0:29:58For eyes, two cloves are perfect.
0:29:58 > 0:30:02This technique works without the need for decoration,
0:30:02 > 0:30:04but for Raymond, the extra effort is worthwhile.
0:30:04 > 0:30:09Voila. What you have to do to finish off is to put the egg yolk on it,
0:30:09 > 0:30:12all over. That's what's going to give it its wonderful colour.
0:30:12 > 0:30:17Don't chop his head off. Not yet. Later.
0:30:18 > 0:30:22The last finish that you do is, er, salt.
0:30:22 > 0:30:26The salt-crust pastry shell protects the meat from the heat,
0:30:26 > 0:30:28creating an oven within an oven.
0:30:28 > 0:30:33In an oven, the temperature goes very high, and the meat heat up.
0:30:33 > 0:30:35Here the heat go very, very slowly,
0:30:35 > 0:30:38permeating the meat quietly inside,
0:30:38 > 0:30:42changing completely the texture and the flavour.
0:30:42 > 0:30:46The pigeons are cooked for 20 minutes at 220 degrees centigrade.
0:30:48 > 0:30:51Bye-bye!
0:30:51 > 0:30:54Can we have some for the top, just from the top of the fridge?
0:30:54 > 0:30:57To go with the pigeon, cabbage.
0:30:57 > 0:31:00I'm asking for cabbage. He's given me lettuce.
0:31:00 > 0:31:03It's amazing! I'm amazed.
0:31:03 > 0:31:07When the cabbage arrives, it's quartered and steamed.
0:31:09 > 0:31:11Raymond is also serving his favourite,
0:31:11 > 0:31:14the fricassee of wild mushrooms.
0:31:14 > 0:31:16So, of course, as a cook,
0:31:16 > 0:31:20anything you wrapped into something, you cannot see, you cannot smell,
0:31:20 > 0:31:23it's rather unnerving. What's happening inside?
0:31:23 > 0:31:26Is it overcooked? Is it undercooked?
0:31:26 > 0:31:30And you got all sorts of nightmares and doubts.
0:31:30 > 0:31:33To serve, remove the pigeon from the crust.
0:31:33 > 0:31:36Yes. You guillotine it.
0:31:36 > 0:31:37Voila.
0:31:37 > 0:31:40Spoon, like that. Well, come on out!
0:31:40 > 0:31:43That's it. That's perfect. Tres bien.
0:31:43 > 0:31:48Slice the blade gently towards...
0:31:48 > 0:31:52Voila. So actually it's quite a nice medium rare.
0:31:56 > 0:32:00I think that's one of the most beautiful food experiences
0:32:00 > 0:32:03you may have. And it's unctuous...
0:32:03 > 0:32:05It's the most melting quality.
0:32:05 > 0:32:08You must taste it once in your lifetime.
0:32:08 > 0:32:13Have you ever tasted squab before? No. Never?
0:32:13 > 0:32:17I grew up with very dry pheasant. Poor you! Sorry!
0:32:17 > 0:32:19How is it? It's good.
0:32:19 > 0:32:23It's amazing how the salt crust has seasoned the breast so well.
0:32:23 > 0:32:27It's seasoned it perfectly. See, for my mother, that'd be too rare,
0:32:27 > 0:32:29but that's delicious.
0:32:29 > 0:32:32Tell your mother we can teach her a few tricks, if possible.
0:32:32 > 0:32:35Could you tell her, Chef? Of course I'll tell her.
0:32:35 > 0:32:38Thank you. OK. Thank you. OK, good. Lovely.
0:32:38 > 0:32:40Thank you.
0:32:41 > 0:32:44Now time for some desserts. This P is for pineapple,
0:32:44 > 0:32:49and here is Levi Roots, cooking up a pineapple pudding in Glasgow.
0:32:53 > 0:32:55'I want to spread the message
0:32:55 > 0:32:58'about the sunshine flavours of the Caribbean to everyone.
0:32:58 > 0:33:01'But when I took a look at a map, it seems that there are some people
0:33:01 > 0:33:04'who might be more in need than most.
0:33:04 > 0:33:07'I've been doing a bit of research,
0:33:07 > 0:33:10'and Scotland has hardly any Caribbean restaurants!
0:33:10 > 0:33:13'I think it's time for a change.
0:33:15 > 0:33:19'So I've chosen a spot right in the centre of Glasgow,
0:33:19 > 0:33:23'and the perfect fruit to show people what they're missing.'
0:33:23 > 0:33:27In the Caribbean, a pineapple is a sign of welcome and hospitality.
0:33:27 > 0:33:30So what better way for me to introduce my Caribbean flavours
0:33:30 > 0:33:35than to do my pineapple in lime, vanilla and rum syrup?
0:33:35 > 0:33:39This mouth-watering dessert is going to persuade Glaswegians
0:33:39 > 0:33:41that Caribbean food is a must.
0:33:41 > 0:33:44I can't wait for them to taste my hot pineapple,
0:33:44 > 0:33:49soaked in a warm syrup of sweet vanilla, rum and allspice.
0:33:49 > 0:33:54So, first I'm going to start making my delicious syrup.
0:33:56 > 0:33:58Dissolve some dark sugar in water
0:33:58 > 0:34:00to give you a lovely, deep-coloured mix,
0:34:00 > 0:34:04and then add the zest of a lime for zing-factor.
0:34:04 > 0:34:07Next I'm going to add this lovely thing here,
0:34:07 > 0:34:09which is vanilla pods.
0:34:09 > 0:34:13Vanilla is something that you find in every Caribbean home.
0:34:13 > 0:34:16The sweet flavour is concentrated in the seeds,
0:34:16 > 0:34:19so cut along the length of the pods and scrape them out,
0:34:19 > 0:34:23and for extra flavour, cut the pod in two and add it to the syrup.
0:34:23 > 0:34:28Next, I'm diving into what I call the sunshine kit,
0:34:28 > 0:34:30for allspice berries.
0:34:30 > 0:34:33This kit is the essential toolbox of herbs and spices
0:34:33 > 0:34:37used in Caribbean cookery. Keep these in your cupboard,
0:34:37 > 0:34:41and you'll always be able to taste a little sunshine.
0:34:41 > 0:34:45Thyme, Scotch-bonnet pepper, ginger, nutmeg,
0:34:45 > 0:34:48garlic, and these aromatic allspice berries.
0:34:48 > 0:34:52Normally allspice berries are used in savoury dishes,
0:34:52 > 0:34:56but I think this time it's going to give it a nice, lovely warmth.
0:34:56 > 0:35:02And now it's time for the star of the show, my big golden welcome.
0:35:02 > 0:35:05You need to expose the juicy flesh.
0:35:05 > 0:35:08It's important to go quite deep with your knife
0:35:08 > 0:35:11when you're peeling your pineapple, so you get rid of all those eyes.
0:35:11 > 0:35:14Like that.
0:35:14 > 0:35:18And instantly... it reminds me of the Caribbean.
0:35:18 > 0:35:21Lovely.
0:35:23 > 0:35:28Fantastic. It's always good to cook with a smile on your face,
0:35:28 > 0:35:31especially if you're cooking Caribbean.
0:35:31 > 0:35:34It's what it's about! It's the fun.
0:35:36 > 0:35:38Now let's put these on a skewer.
0:35:38 > 0:35:41Make sure you keep your fingers well out of the way.
0:35:43 > 0:35:46There's one.
0:35:46 > 0:35:48I think these look ready for the barbecue.
0:35:49 > 0:35:53You know, this is a real easy dish. The reason why I chose it,
0:35:53 > 0:35:55because I don't want people just to taste it.
0:35:55 > 0:35:57I want them to make it.
0:35:59 > 0:36:01'You can always use a grill for this,
0:36:01 > 0:36:06'but I want the aromas from this barbecue to grab people's attention.'
0:36:06 > 0:36:09Cook your wedges for about eight minutes,
0:36:09 > 0:36:11till they are lightly browned. By now,
0:36:11 > 0:36:14your syrup should have reduced and thickened
0:36:14 > 0:36:16ready for your final ingredient, the rum.
0:36:16 > 0:36:20Your rum is optional. You don't have to put it in,
0:36:20 > 0:36:22but you know me!
0:36:22 > 0:36:25I think these are ready.
0:36:30 > 0:36:33They look absolutely gorgeous.
0:36:35 > 0:36:39This is warm syrup going onto warm pineapple.
0:36:39 > 0:36:42Smell all that lovely rum,
0:36:42 > 0:36:45and especially the allspice berries! I can smell those.
0:36:45 > 0:36:49Fruity, spicy... It's a tropical delight! I love it!
0:36:49 > 0:36:53So here's the deal. Shoppers not only get to taste,
0:36:53 > 0:36:56they also get a pineapple complete with a recipe.
0:36:56 > 0:37:00I want them to promise they will make this Caribbean treat for themselves.
0:37:00 > 0:37:05Respect! This is my pineapple in lime, vanilla and rum syrup.
0:37:05 > 0:37:08How is it tasting? Can you feel the sunshine on your face?
0:37:08 > 0:37:10Really good. Lovely. Cool!
0:37:10 > 0:37:14There you go. It's even got a ribbon on it. Thank you very much!
0:37:14 > 0:37:16Is that good? It is lovely.
0:37:16 > 0:37:19Would you be willing to try to make this at home?
0:37:19 > 0:37:21If I was to give you the recipe... Yes.
0:37:21 > 0:37:26I've got one without any rum in it for this nice lovely young lady.
0:37:26 > 0:37:29The recipe's on there, and everything that is in there
0:37:29 > 0:37:33you can pick up at your local supermarket. All right, my dear?
0:37:33 > 0:37:35Bye! It's brilliant!
0:37:35 > 0:37:39Glasgow is going potty for my pineapples.
0:37:39 > 0:37:41Respect, man. Here you go.
0:37:42 > 0:37:45There may be no Caribbean restaurants here,
0:37:45 > 0:37:48but I'm hoping, in kitchens all over Glasgow,
0:37:48 > 0:37:50people will be cooking my Caribbean food.
0:37:50 > 0:37:54And we end today with another P-based pud.
0:37:54 > 0:37:57Here's Nigel Slater, and his fruit of choice for this recipe
0:37:57 > 0:37:59is the plum.
0:38:00 > 0:38:03When I think of sugar and spice, I think of rainy, damp days
0:38:03 > 0:38:08and warm kitchens full of wonderful smells like honey and syrup...
0:38:09 > 0:38:12..ginger, ground nutmeg and clove.
0:38:12 > 0:38:15'I'm going to be using some of those familiar flavours
0:38:15 > 0:38:20'in a sugary, spicy plum-pudding cake with a stewed-plum topping...
0:38:21 > 0:38:27..'a really useful recipe that works either as a family pudding
0:38:27 > 0:38:30'or as a glorious cake for tea.
0:38:31 > 0:38:36'First I need flour, baking powder and bicarbonate of soda.
0:38:36 > 0:38:38'Now the spices.'
0:38:38 > 0:38:41If you wanted to, you could put a little bit of ground clove
0:38:41 > 0:38:44or nutmeg in, but I like to keep it very simple.
0:38:47 > 0:38:50'I'm adding two of my favourites.'
0:38:50 > 0:38:53Use ground cinnamon, a good teaspoon...
0:38:54 > 0:38:57..and another teaspoon of ground ginger.
0:38:57 > 0:39:02'Sift the flour, bicarb, baking powder and spices together.
0:39:02 > 0:39:04'Don't be tempted to skip this.
0:39:04 > 0:39:08'It's what will make the cake really light.
0:39:08 > 0:39:12'With the spices taken care of, now for the sugary bit.
0:39:13 > 0:39:16'I'm using golden syrup, about half a tin,
0:39:16 > 0:39:20'and for extra depth I'm adding some honey,
0:39:20 > 0:39:22'thick or runny.'
0:39:22 > 0:39:25This is real spice-box baking.
0:39:25 > 0:39:28I can get all my toys out of the cupboard.
0:39:31 > 0:39:33'I use light muscovado sugar for this cake.
0:39:33 > 0:39:38'Its treacly flavour works so well with the spices.
0:39:38 > 0:39:42'Add butter, and melt it all together over a low heat.
0:39:45 > 0:39:48'Then whisk up a couple of eggs with some milk.'
0:39:54 > 0:39:59Stir the sugar and butter very gently,
0:39:59 > 0:40:02just to make sure all the sugars have melted.
0:40:02 > 0:40:05Almost smells like Christmas in here today.
0:40:05 > 0:40:08'When the sugar's all melted, turn off the heat,
0:40:08 > 0:40:13'and let it cool slightly while you line your baking tin.'
0:40:13 > 0:40:15So far, so traditional.
0:40:15 > 0:40:19What I want to do is to introduce some fruit into my cake,
0:40:19 > 0:40:22and not dried fruits but some fresh fruit.
0:40:28 > 0:40:30Of all of the fruits,
0:40:30 > 0:40:34I think that members of the plum family take best to spices.
0:40:34 > 0:40:38They need to be quite ripe for this. If the plums are very big,
0:40:38 > 0:40:40then, it's worth quartering them.
0:40:40 > 0:40:42They're very heavy, and they'll sink,
0:40:42 > 0:40:45which is exactly what I want to happen,
0:40:45 > 0:40:47so it will have a cakey quality on top,
0:40:47 > 0:40:53and underneath, it will be soggy with the juice of the plums.
0:40:56 > 0:40:58Add the warm sugar to the spiced flour.
0:40:58 > 0:41:04'Mix it in gently. It'll be a bit lumpy, but it doesn't matter.
0:41:04 > 0:41:06'Stir in the milk and eggs
0:41:06 > 0:41:09'and pour the mixture into the lined baking tin.'
0:41:09 > 0:41:13Into that, I'm going to drop the plums.
0:41:16 > 0:41:19'It goes in the oven for about half an hour.'
0:41:21 > 0:41:24I want something luscious to go with it.
0:41:24 > 0:41:27I think it'll be lovely with sugary, spicy plums on top.
0:41:27 > 0:41:31What I'm going to do is make up a sort of virtual jam, really,
0:41:31 > 0:41:34by popping the fruit into the same pan
0:41:34 > 0:41:36that I melted the golden syrup in.
0:41:37 > 0:41:40'Add a little bit of sugar and butter.
0:41:41 > 0:41:43'I want some spice in here too.
0:41:43 > 0:41:47'I'm going to use the syrup from a jar of preserved ginger.'
0:41:48 > 0:41:53If I hadn't got this, I'd just put in a little bit of ground ginger.
0:41:53 > 0:41:58Pop the lid on and leave them to cook while the cake's in the oven.
0:42:07 > 0:42:10'After half an hour or so, give it a test.
0:42:10 > 0:42:13'It's done when the skewer comes out clean.
0:42:14 > 0:42:16'With the spicy stewed plums ready,
0:42:16 > 0:42:18'it's time to plate up.
0:42:18 > 0:42:22'This is definitely a cake worth serving warm.'
0:42:22 > 0:42:25I'm going to slide the warm plums on top,
0:42:25 > 0:42:29and then some of the syrup round the outside.
0:42:33 > 0:42:36Just a little dollop of cream.
0:42:49 > 0:42:51Sugar and spice...
0:42:51 > 0:42:54and absolutely gorgeous.
0:42:55 > 0:42:58It's like heaven on a spoon.
0:42:59 > 0:43:02This is a sweet and spicy treat,
0:43:02 > 0:43:04whether you have it as pudding or cake.
0:43:04 > 0:43:08And if you've never tried making your own cakes,
0:43:08 > 0:43:10this is a great place to start.
0:43:24 > 0:43:27That's the last of today's dishes. Now it's your turn to get cooking.
0:43:27 > 0:43:30Thanks to all our chefs,
0:43:30 > 0:43:33and do join me for more remarkable recipes next time.
0:43:33 > 0:43:35See you soon.
0:43:36 > 0:43:40Subtitles by Red Bee Media Ltd
0:43:40 > 0:43:44E-mail subtitling@bbc.co.uk
0:43:44 > 0:43:44.