0:00:02 > 0:00:04If you're in the market for a feast of fantastic food,
0:00:04 > 0:00:08you're in the right place. We've chosen the very best dishes from
0:00:08 > 0:00:12some of the nation's favourite chefs and we're serving them up alphabetically
0:00:12 > 0:00:14here on The A To Z Of TV Cooking.
0:00:31 > 0:00:35So today we're looking at all things linked by the letter T.
0:00:35 > 0:00:38And here's just some of what we've got on the menu.
0:00:40 > 0:00:44Rachel Khoo describes the best veg to stuff a trout with.
0:00:44 > 0:00:47Just pick out vegetables which have a low water content.
0:00:47 > 0:00:51If they're too watery, they'll release too many juices
0:00:51 > 0:00:54and then your fish will be swimming...
0:00:54 > 0:00:56in a water bath.
0:00:56 > 0:00:58SHE LAUGHS
0:00:58 > 0:01:01We get Angela Hartnett's recipe for a succulent turkey curry.
0:01:01 > 0:01:04Instead of having pasta with chicken or having a curry with chicken,
0:01:04 > 0:01:06always substitute it with turkey.
0:01:06 > 0:01:09You don't need to buy the whole bird, just buy a little breast
0:01:09 > 0:01:12from your butcher or from your supermarket and use it instead.
0:01:12 > 0:01:14A much healthier option for you.
0:01:14 > 0:01:18And Raymond Blanc's tips for a terrific tarte tatin.
0:01:18 > 0:01:21Not much work really, apart from the peeling so far.
0:01:21 > 0:01:24A bit of caramel, simple.
0:01:27 > 0:01:29Our first T is for tomato,
0:01:29 > 0:01:32and Nigel Slater has a delicious dish for us here,
0:01:32 > 0:01:36but he's also adding another T in the form of turmeric.
0:01:43 > 0:01:46I love using the really hot spices
0:01:46 > 0:01:49to give a dish masses of fiery heat.
0:01:50 > 0:01:54But equally I like using the softer,
0:01:54 > 0:01:56gentler spices
0:01:56 > 0:01:59to provide something actually more interesting.
0:01:59 > 0:02:04There's something very comforting about a warming, rustic meal.
0:02:04 > 0:02:08Tonight I'm going to cook a simple tomato stew
0:02:08 > 0:02:11given life and vigour with warm spices.
0:02:12 > 0:02:15Mild, sweet onions are the backbone for this dish.
0:02:16 > 0:02:19A couple roughly chopped go into a little oil.
0:02:20 > 0:02:23And there's always garlic, of course.
0:02:26 > 0:02:28I want the onions to cook until they're pale gold
0:02:28 > 0:02:30and have started to sweeten.
0:02:30 > 0:02:33That way the dish will have a mellowness,
0:02:33 > 0:02:35it won't have that fiery bite
0:02:35 > 0:02:38that you get when you stir-fry things.
0:02:38 > 0:02:41This is much gentler, it's softer.
0:02:41 > 0:02:45It's altogether about the flavour of the spices, not just their heat.
0:02:47 > 0:02:49But I do want a little heat in there,
0:02:49 > 0:02:52so I'm going to add some fresh chilli.
0:02:52 > 0:02:56Just one of these mild red ones with its fiery seeds removed.
0:02:56 > 0:03:00The recipe will be much gentler
0:03:00 > 0:03:02if I take those little white seeds away.
0:03:07 > 0:03:09Add some cumin seed,
0:03:09 > 0:03:12warm and pungent.
0:03:12 > 0:03:14A couple of teaspoons.
0:03:15 > 0:03:18And brown mustard seeds.
0:03:18 > 0:03:20They have a very mellowing effect.
0:03:20 > 0:03:23And a little bit of turmeric.
0:03:23 > 0:03:26This is what will really add the earthy notes.
0:03:26 > 0:03:30There's something very ancient about turmeric.
0:03:30 > 0:03:32It has that age-old flavour...
0:03:34 > 0:03:36..and gives a brilliant colour to your sauce.
0:03:42 > 0:03:45And straight away I'm smelling chillies and spices,
0:03:45 > 0:03:47but there's no real heat there.
0:03:47 > 0:03:50It's very different to when you use lots of fresh chillies.
0:03:53 > 0:03:54Softer and warmer.
0:03:58 > 0:04:01To that I'm going to add a can of tomatoes.
0:04:12 > 0:04:13And a little pot of water.
0:04:18 > 0:04:21There are so many things I could use this for.
0:04:21 > 0:04:23I've used it with fish or meat.
0:04:23 > 0:04:27We're actually going to use this as a sauce in which to cook tomatoes.
0:04:28 > 0:04:32These big vine tomatoes aren't just good in a salad.
0:04:32 > 0:04:37They're meaty enough to be the centrepiece of this dish.
0:04:37 > 0:04:40And what will happen is that the tomatoes will cook in their own
0:04:40 > 0:04:42spice and tomato-scented steam.
0:04:50 > 0:04:54After 25 minutes, the tomatoes should be cooked through.
0:04:54 > 0:04:57The dish itself is still a bit of a mystery.
0:04:57 > 0:05:01The only real way to see what's going on is to get a spoon in there
0:05:01 > 0:05:02and taste it.
0:05:04 > 0:05:06You can follow all the recipes in the world,
0:05:06 > 0:05:09but the only real way to tell is whether you like it or not.
0:05:15 > 0:05:18There's a softness to this, there's a mellowness,
0:05:18 > 0:05:22but I feel as if I want it to be...slightly richer.
0:05:25 > 0:05:30'I could add cream, but I think it needs the cooling tang of yoghurt.'
0:05:40 > 0:05:43Incredibly luscious.
0:05:45 > 0:05:48It's much smoother, it's got a softness to it.
0:05:48 > 0:05:50There's still spice there...
0:05:50 > 0:05:54but that spice has been cooled by the yoghurt.
0:05:55 > 0:05:58What wonderful tomato flavour.
0:05:58 > 0:06:00It's got the background of the spices,
0:06:00 > 0:06:03and then there's that little nip from the sharp yoghurt,
0:06:03 > 0:06:05and it's an altogether very successful dish.
0:06:05 > 0:06:08I'd be very happy to eat that as my supper.
0:06:09 > 0:06:14'Ample on its own, this recipe would work well with lamb or fish,
0:06:14 > 0:06:18'with its warm spices and its hint of yoghurt.
0:06:18 > 0:06:22'It's simple, versatile, and so full of flavour.'
0:06:34 > 0:06:36'Next, an example of Thai cooking,
0:06:36 > 0:06:39'a soup packed with super-punchy flavours.
0:06:39 > 0:06:43'This is Sophie Dahl with recipe for tom kha.'
0:06:43 > 0:06:47I've got everything here to make the most brilliant soup.
0:06:47 > 0:06:52Perfect for chasing away the dark days that have preceded.
0:06:52 > 0:06:55I'm going to be making a tom kha,
0:06:55 > 0:07:00which is the absolute in kind of anti-hibernation food.
0:07:00 > 0:07:02Like a rainbow after a storm,
0:07:02 > 0:07:05or the smell of wet grass after it's rained.
0:07:05 > 0:07:07That is what this is to the palate.
0:07:07 > 0:07:09It's all going to go in the blender,
0:07:09 > 0:07:12so everything can be roughly chopped.
0:07:12 > 0:07:16I've got one shallot, two garlic cloves,
0:07:16 > 0:07:18a chilli.
0:07:18 > 0:07:20If you really needed a kick up the arse,
0:07:20 > 0:07:23you could use the whole chilli with seeds and all,
0:07:23 > 0:07:26and then you'd forget what you had to complain about.
0:07:26 > 0:07:30Going to add some lemon grass and a good piece of ginger,
0:07:30 > 0:07:33and ginger's also famous as a sort of blues beater.
0:07:33 > 0:07:36Brings heat to the lifeless.
0:07:36 > 0:07:39The beginning of the soup is a paste.
0:07:39 > 0:07:42So easy. Blitz it all up.
0:07:44 > 0:07:47Zest a lime,
0:07:47 > 0:07:49followed by the juice.
0:07:53 > 0:07:55BLENDER WHIRRS
0:07:55 > 0:07:57It's very noisy!
0:07:58 > 0:08:01The head is now ready for it.
0:08:01 > 0:08:05Another magic ingredient, the lime leaf,
0:08:05 > 0:08:08which is just the most incredible-smelling thing...
0:08:08 > 0:08:10in the world.
0:08:10 > 0:08:12I've got some coriander here.
0:08:12 > 0:08:16It's the most life-affirming collection of flavours.
0:08:22 > 0:08:24Wow, that's just...
0:08:25 > 0:08:28..a sort of abundant, riotous...
0:08:30 > 0:08:32..bar-room brawl of a smell.
0:08:34 > 0:08:38Hits you...right in the eyes.
0:08:41 > 0:08:46I really associate Thai food with moving to London,
0:08:46 > 0:08:48living in a flat with a friend,
0:08:48 > 0:08:50and we had a really good Thai restaurant
0:08:50 > 0:08:52half a street away from us
0:08:52 > 0:08:57and we used to sit and have bowls of tom kha.
0:08:57 > 0:09:00I associate some comfort with it, that sort of...being in London
0:09:00 > 0:09:03on a cold November night and having this warming,
0:09:03 > 0:09:06nourishing...lively soup.
0:09:06 > 0:09:09So the heat really releases the flavour,
0:09:09 > 0:09:14so the kitchen, at this moment, is filled with a great big...
0:09:14 > 0:09:16shout of fragrance.
0:09:16 > 0:09:19Now the lovely coconut milk,
0:09:19 > 0:09:22which is the buffer against all of the spices,
0:09:22 > 0:09:24so it can still work if you're melancholy.
0:09:24 > 0:09:27It's like a ruffian wearing a cashmere cardie.
0:09:28 > 0:09:31A good dash of fish sauce,
0:09:31 > 0:09:36which just gives it a sort of undercut of sharpness.
0:09:36 > 0:09:38Got some vegetable stock here.
0:09:40 > 0:09:44Because this is a more robust phase,
0:09:44 > 0:09:49we're going to add some soba noodles to the water I've got boiling.
0:09:49 > 0:09:53Made with buckwheat, a sort of nutty, dark flour.
0:09:53 > 0:09:59Now for the amazing, slightly melancholic-looking prawns
0:09:59 > 0:10:02which, by the time I've finished with them, are going to be pink and happy,
0:10:02 > 0:10:05and doing the can-can.
0:10:06 > 0:10:08Going to add the mushrooms.
0:10:08 > 0:10:12We've got the enoki, which are like little old men in berets.
0:10:12 > 0:10:15Handful of them.
0:10:15 > 0:10:17Shitake mushroom.
0:10:17 > 0:10:19I'm a mushroom fiend
0:10:19 > 0:10:24so I want as many different types of mushroom as I can have in here.
0:10:27 > 0:10:31Lastly, putting in some sugar snaps,
0:10:31 > 0:10:33and they're going to give us the crunch.
0:10:33 > 0:10:38A bit more lime juice, then you've made this glowing green soup.
0:10:46 > 0:10:51On with the giant prawns, who are now looking decidedly cheerful.
0:10:53 > 0:10:57And the last in the arsenal, some Thai basil,
0:10:57 > 0:11:00which is a sweeter, more licqourice-y version
0:11:00 > 0:11:03than the basil we normally encounter.
0:11:03 > 0:11:06The smell would cheer up Scrooge.
0:11:06 > 0:11:09So, here it is, a feast for the senses...
0:11:10 > 0:11:12..my tom kha.
0:11:12 > 0:11:15I'm going to let it...
0:11:15 > 0:11:17wash away...
0:11:17 > 0:11:20the last cloud of melancholy.
0:11:21 > 0:11:25# My tears dry on their own... #
0:11:26 > 0:11:30'Now the first of a few fish dishes beginning with T.
0:11:30 > 0:11:34'It's a great-looking recipe using trout. Take it away, Rachel Khoo.'
0:11:43 > 0:11:48I'm going to make a trout in a parcel, en papillote,
0:11:48 > 0:11:51which is a great way of keeping all the flavours,
0:11:51 > 0:11:54it's healthy and really easy to do.
0:11:54 > 0:11:56We're going to start off by making our little marinade.
0:11:56 > 0:11:59Zest half a lemon.
0:11:59 > 0:12:02You can use any kind of fish you like.
0:12:02 > 0:12:05I like to use trout because it's a beautiful fish,
0:12:05 > 0:12:09it's got a lot of flavour, it's an oily fish, so it's very good for you.
0:12:09 > 0:12:14Half a teaspoon of salt, couple of generous pinches of pepper.
0:12:16 > 0:12:19And a good glug of olive oil.
0:12:19 > 0:12:22I'm going to make my paper parcel.
0:12:22 > 0:12:26You don't have to use baking paper, you could use aluminium foil,
0:12:26 > 0:12:28which is a little bit easier
0:12:28 > 0:12:31because you can just scrunch up the ends to seal it in.
0:12:31 > 0:12:35But I'm using the classic technique of using paper.
0:12:35 > 0:12:37When you come to measure out your paper,
0:12:37 > 0:12:42you want to give yourself a couple of inches on each side.
0:12:42 > 0:12:44Fish goes in.
0:12:44 > 0:12:46Now I'm going to use my marinade.
0:12:46 > 0:12:48'A quick rub outside and in
0:12:48 > 0:12:52'will give the whole fish a beautiful citrus flavour.'
0:12:52 > 0:12:55Don't be afraid to get your hands messy! It's more fun.
0:12:55 > 0:12:58Now, I've parboiled some baby potatoes.
0:12:58 > 0:13:01Just slice them in...big slices.
0:13:01 > 0:13:06What the potatoes do is they soak up some of the juices.
0:13:06 > 0:13:07Fennel.
0:13:07 > 0:13:11You just want half. I'm just going to take the not-so-nice bit off.
0:13:11 > 0:13:14My bin's broken!
0:13:14 > 0:13:17Just thinly slice it.
0:13:19 > 0:13:22The lovely aniseed flavour from the fennel,
0:13:22 > 0:13:25mixed with the lemon, is just going to be really yummy.
0:13:25 > 0:13:28If you don't want to use fennel, you could use leeks,
0:13:28 > 0:13:32you could use some red onions, because they're not too strong.
0:13:32 > 0:13:35Just pick out vegetables which have a low water content.
0:13:35 > 0:13:37If they're too watery, the vegetables,
0:13:37 > 0:13:42they'll release too many juices and then your fish will be swimming...
0:13:42 > 0:13:43SHE LAUGHS
0:13:43 > 0:13:45..in a water bath.
0:13:45 > 0:13:49A bit of string to tie my ends, and a pair of scissors.
0:13:50 > 0:13:54Whatever you're using, if you're using paper or aluminium foil,
0:13:54 > 0:13:58you want to make sure you seal it properly, so fold over the top.
0:13:59 > 0:14:02'This technique can be tricky to get right,
0:14:02 > 0:14:06'but, if you do, the end product should look like a sweet.'
0:14:06 > 0:14:08Oh! That was too tight!
0:14:08 > 0:14:11Got a bit too enthusiastic with that.
0:14:11 > 0:14:14OK, the parcel's nicely sealed.
0:14:15 > 0:14:19And that's going to probably take 15, 20 minutes.
0:14:20 > 0:14:22The great thing about cooking with papillote
0:14:22 > 0:14:25is you're less likely to overcook it, it's always going to stay moist.
0:14:25 > 0:14:28It's kind of a guaranteed way to cook fish.
0:14:30 > 0:14:32Let's have a look at our papillote.
0:14:32 > 0:14:36It certainly smells delicious, I can smell the lovely lemon flavours
0:14:36 > 0:14:40and the fennel, so let's have a look.
0:14:40 > 0:14:43This is a bit like Christmas, opening a present.
0:14:47 > 0:14:49Look at that.
0:14:50 > 0:14:53So, we've still got the lovely juices in there.
0:14:55 > 0:14:57Squeeze of lemon on top.
0:14:57 > 0:15:02I think it's just missing a big dollop of really creamy creme fraiche.
0:15:02 > 0:15:04Obviously, that's optional.
0:15:04 > 0:15:07What you're looking for with the fish being cooked
0:15:07 > 0:15:09is it should be opaque, the flesh.
0:15:09 > 0:15:12If you have a look... Wow, see, you can just peel the skin off
0:15:12 > 0:15:17like that, and, if you look, you can just flake away.
0:15:17 > 0:15:20'A classic French supper that would traditionally be served
0:15:20 > 0:15:23'with a fresh green salad.'
0:15:23 > 0:15:26Mmm, perfectly cooked.
0:15:26 > 0:15:29'The best things really do come in small packages.'
0:15:36 > 0:15:38'Time for another fish that begins with T.
0:15:38 > 0:15:42'It's the turbot, which is a real favourite of the Two Fat Ladies.'
0:15:44 > 0:15:49I'm cooking turbot with pickled walnuts and watercress.
0:15:49 > 0:15:54Now, I love turbot, it's a very good, thick, dense fish.
0:15:54 > 0:15:59And people say it's very expensive, but a little of it goes a lot further
0:15:59 > 0:16:02than some flimsy flibbertigibbet fish.
0:16:02 > 0:16:05Like plaice. Yes, exactly.
0:16:05 > 0:16:09And I'm going to put over this some sliced onions,
0:16:09 > 0:16:13and then I'm going to cover it with a combination of fish stock
0:16:13 > 0:16:16and white wine.
0:16:16 > 0:16:18When you're making your fish stock,
0:16:18 > 0:16:24buy things like cod or turbot or halibut bones, or Dover sole.
0:16:24 > 0:16:26Don't use oily fish bones,
0:16:26 > 0:16:30and even some very gelatinous fish is not good.
0:16:30 > 0:16:32Skate or monkfish doesn't make a good stock.
0:16:32 > 0:16:36I adore turbot, but I do consider it quite expensive.
0:16:36 > 0:16:38Well, treats...
0:16:38 > 0:16:40Yes, treats.
0:16:40 > 0:16:43And a bit of salt and pepper.
0:16:48 > 0:16:52And now I'm going to poach this for ten to 15 minutes.
0:16:52 > 0:16:55And, for the sauce,
0:16:55 > 0:16:58I'm just going to melt a bit of butter...
0:16:58 > 0:17:02and mash some pickled walnuts.
0:17:02 > 0:17:05I find they go terribly well with fish.
0:17:06 > 0:17:12I'm just going to...scrape these into the butter.
0:17:12 > 0:17:13Are they frying?
0:17:13 > 0:17:18Well, just gently melding, really, over a very low flame.
0:17:18 > 0:17:21They're quite remarkable, really, the Gurkhas, aren't they?
0:17:21 > 0:17:25It's extraordinary to think that this country at the top of the world,
0:17:25 > 0:17:30Nepal, their main export, their main industry,
0:17:30 > 0:17:33is producing these crack, brilliant, fearless troops.
0:17:33 > 0:17:36Yes, they're wonderful, and they're dead loyal.
0:17:36 > 0:17:39They've got more VCs than any other regiment in the British Army.
0:17:39 > 0:17:44Yes, I know. Fearless in battle, and absolutely sweet and gentle to meet!
0:17:44 > 0:17:47Just put these on a little dish,
0:17:47 > 0:17:50and now I'm going to pour some of the fish stock mixture
0:17:50 > 0:17:54in to the butter and pickled walnuts.
0:17:56 > 0:17:59Right, and into that I'm going to put my chopped watercress.
0:18:02 > 0:18:05And then I'm just going to pour it over the fish.
0:18:05 > 0:18:09Looks very exciting. And very delicious.
0:18:11 > 0:18:15And garnish it with a few halves of pickled walnuts.
0:18:16 > 0:18:18As you can see, if you're a very busy person,
0:18:18 > 0:18:20this would be excellent for a dinner party
0:18:20 > 0:18:22because it takes no time at all to cook,
0:18:23 > 0:18:26and if you wanted something more formal or flashy,
0:18:26 > 0:18:29you could use a whole turbot. Obviously, one of the smaller ones
0:18:29 > 0:18:33that are known colloquially as chicken turbot.
0:18:35 > 0:18:38CHATTER
0:18:38 > 0:18:39Where do GTW do theirs? Do they have a separate one?
0:19:04 > 0:19:05'and if you were asked to name a fish starting with T,
0:19:05 > 0:19:07'I think this would be the first to come to your mind.
0:19:07 > 0:19:11'Take it away, Tony and Giorgio, with tuna.'
0:19:11 > 0:19:14It's worth saying that it's the closest thing you're going to get
0:19:14 > 0:19:16to a piece of steak. Yeah.
0:19:16 > 0:19:18Good to introduce to the kids if they've never eaten fish.
0:19:18 > 0:19:22No bones, yeah? You want all the British nation to eat tuna?
0:19:22 > 0:19:26Well, it's healthy, isn't it? You import it and sell it, that's why!
0:19:26 > 0:19:28Well...you've got a point there, Giorgio!
0:19:28 > 0:19:31You're making an awful lot of money out of that, that's why!
0:19:31 > 0:19:35Vine tomatoes, nice and ripe. Rocket, yeah? Nice salad. Yeah.
0:19:35 > 0:19:39I want to do one of these very simple vinaigrette that you do,
0:19:39 > 0:19:42you know, you can keep in your fridge.
0:19:42 > 0:19:44Tony, will you get that out?
0:19:44 > 0:19:47What's the matter with you? It's slippery. I'm struggling, as well.
0:19:47 > 0:19:50Hold on. We're both struggling.
0:19:51 > 0:19:53Nah, let's have custard with it.
0:19:53 > 0:19:55THEY LAUGH
0:19:57 > 0:19:58There you go.
0:19:58 > 0:20:03You know, people go 20 meals, ten meals, this and that.
0:20:03 > 0:20:07No, forget about it. So we do two fingers of red wine vinegar,
0:20:07 > 0:20:12good quality if you can. Then one finger of water.
0:20:12 > 0:20:15Now you add three fingers of olive oil, right? Yeah.
0:20:15 > 0:20:17Tiny little bit of salt.
0:20:19 > 0:20:22That would give you a very balanced vinaigrette.
0:20:25 > 0:20:28Put a little bit on your hand...
0:20:28 > 0:20:32you taste it, and you make your mind up there and then.
0:20:32 > 0:20:34I like it like that, nice and sharp.
0:20:34 > 0:20:36One of the first things you do,
0:20:36 > 0:20:39you season your tomato with salt and pepper.
0:20:41 > 0:20:45Then you put a little bit of your vinaigrette...
0:20:45 > 0:20:48This is way, way before you actually start to cook the fish,
0:20:48 > 0:20:51because the cooking of the fish will take about two, three minutes.
0:20:51 > 0:20:57And then you give it a gentle - I repeat, a GENTLE - squeeze.
0:20:57 > 0:21:01What's going to happen is then the tomato leaves all that red...
0:21:01 > 0:21:04The juice, yeah. ..and the seeds. This is fantastic.
0:21:04 > 0:21:07This is going to make your salad altogether taste fantastic.
0:21:07 > 0:21:11At the last minute, you can add a little bit of the rocket,
0:21:11 > 0:21:13and that's going to be lovely and crispy,
0:21:13 > 0:21:16and you will see it's fantastic.
0:21:16 > 0:21:17Right.
0:21:17 > 0:21:19SIZZLING
0:21:19 > 0:21:22Can you hear it?
0:21:22 > 0:21:24And it cooks very, very quickly.
0:21:24 > 0:21:27Don't forget one thing, as well, it's quite important -
0:21:27 > 0:21:30you take it out to room temperature before you start to cook it.
0:21:30 > 0:21:32That's very important.
0:21:32 > 0:21:34What you try to achieve all the time
0:21:34 > 0:21:38is something that is rare in the middle, yet not cold.
0:21:38 > 0:21:41Well, that's coming up quite nicely now. I think we're ready for... Yes.
0:21:42 > 0:21:45You should have been an engineer or something like that.
0:21:45 > 0:21:48An architect. Look at that.
0:21:48 > 0:21:50Fantastic.
0:21:50 > 0:21:55OK, he's cooking there, I'm going to clean a little bit of the rocket,
0:21:55 > 0:21:58just by taking away a bit of the bottom.
0:21:58 > 0:22:01You like it rare, Giorgio? I love it rare.
0:22:01 > 0:22:03I haven't mixed it together, that's very, very important -
0:22:03 > 0:22:07don't mix it together until, really, the last minute, OK?
0:22:07 > 0:22:10Where's your plate? Plates are there.
0:22:10 > 0:22:12OK, nearly there? Yeah, I'm there.
0:22:12 > 0:22:18OK, so I got my salad in, I give them a little stir with the tongs.
0:22:20 > 0:22:24Be gentle, don't squeeze it too much in your hand. Ready? Yeah, you go.
0:22:30 > 0:22:34Nice one. That is what you call a nice dish. Quick, simple lunch.
0:22:34 > 0:22:38How's yours, Giorgio? How is it? Hold on a minute.
0:22:38 > 0:22:40A bit of oil on top, no?
0:22:40 > 0:22:42Nah, you don't need it, you've got enough oil on it.
0:22:42 > 0:22:44No, a little bit of oil.
0:22:44 > 0:22:46You don't like oil in the fryer, you like it all over the food.
0:22:46 > 0:22:50It's good for you, it's when it's... Beautiful.
0:22:50 > 0:22:53You can see that, still quite raw.
0:22:55 > 0:22:58Look at that. Mmm.
0:23:00 > 0:23:02Lovely, eh? Mmm.
0:23:03 > 0:23:06So now a question for you.
0:23:06 > 0:23:09How often do you cook turkey, besides at Christmas?
0:23:09 > 0:23:13Many of us don't give it much of a go at any other time of the year.
0:23:13 > 0:23:14But to fix that,
0:23:14 > 0:23:18here's Angela Hartnett with a really good-looking turkey curry.
0:23:21 > 0:23:24To start with, we are going to prepare our paste for our curry.
0:23:24 > 0:23:27We're going to start with some onion.
0:23:27 > 0:23:31Roughly chop up the onions, followed by garlic and chilli.
0:23:31 > 0:23:35Just do enough to suit your taste buds.
0:23:35 > 0:23:39You can...some curries will tell you to keep the seeds in,
0:23:39 > 0:23:41I tend to remove them because I don't want it so spicy.
0:23:43 > 0:23:47But I do like to add a good dose of ginger.
0:23:47 > 0:23:49Blitz.
0:23:49 > 0:23:54Then throw in a few coriander seeds, sugar and a touch of tamarind paste.
0:23:56 > 0:23:59That's your base for your curry.
0:23:59 > 0:24:02Something like this is perfect to store in the fridge or freezer.
0:24:02 > 0:24:05If you make a large amount and you don't use it all,
0:24:05 > 0:24:07it's a perfect thing to put in a little jar
0:24:07 > 0:24:09and you've got it for three or four days afterwards.
0:24:12 > 0:24:16What I love about turkey is that it's so incredibly versatile.
0:24:16 > 0:24:18One of the athletes we spoke to,
0:24:18 > 0:24:20he uses it as a substitute for chicken.
0:24:20 > 0:24:24Instead of having pasta with chicken or a curry with chicken,
0:24:24 > 0:24:25he always substitutes it with turkey.
0:24:25 > 0:24:28You don't need to buy the whole bird, just buy a little bit of the breast
0:24:28 > 0:24:31from your butcher or from your supermarket and use it instead.
0:24:31 > 0:24:33Much healthier option.
0:24:33 > 0:24:38Slice the turkey into even strips so they saute at the same cooking speed.
0:24:39 > 0:24:44Gently fry, along with some crushed garlic and thyme.
0:24:49 > 0:24:53You only want to sear them. You want to keep the juices from the turkey.
0:24:53 > 0:24:55Because it is lean and full of protein,
0:24:55 > 0:24:56it doesn't have its natural fat,
0:24:56 > 0:24:59so you don't want to sear it too quickly and make it too dry.
0:24:59 > 0:25:04You want it to cook slowly in the curry to absorb all the flavour.
0:25:04 > 0:25:07Heat up the paste, then return the turkey to the pan,
0:25:07 > 0:25:09making sure the pieces are evenly coated.
0:25:11 > 0:25:14Then add the potato.
0:25:14 > 0:25:17These do have to go in at this stage as opposed to right at the end
0:25:17 > 0:25:20because these are raw and will need to cook for at least 15 minutes.
0:25:21 > 0:25:24For the sauce, pour in a tin of coconut milk.
0:25:25 > 0:25:26Followed by turkey stock.
0:25:26 > 0:25:30Just going to bring it up to a lovely simmer now
0:25:30 > 0:25:33and cook it for 15 to 20 minutes so that the turkey is cooked,
0:25:33 > 0:25:38the potatoes are cooked and you have that lovely, thick sauce to coat it.
0:25:38 > 0:25:40Cover, preferably with grease-proof paper.
0:25:40 > 0:25:43The beauty of the grease-proof is you can see through it,
0:25:43 > 0:25:44you can see what is going on
0:25:44 > 0:25:47and you know when it's coming up to a little simmer.
0:25:47 > 0:25:50So we are going to leave that for about 20 minutes.
0:25:52 > 0:25:54Let's be honest, we're all going to cook turkey at Christmas,
0:25:54 > 0:25:57so here's a few tips to make your life easier.
0:25:57 > 0:25:59Make sure you bring your turkey out the night before
0:25:59 > 0:26:01so it comes up to room temperature.
0:26:01 > 0:26:05Also, I like to wrap my bird in foil so it's like a big pocket round it,
0:26:05 > 0:26:07lots of butter on there, lots of bacon
0:26:07 > 0:26:10and put some water into your roasting dish
0:26:10 > 0:26:12so it lightly steams your turkey.
0:26:12 > 0:26:16Then just before it is ready to go, unwrap the turkey from the foil
0:26:16 > 0:26:20and allow it to roast so you have that beautiful, caramelised turkey.
0:26:21 > 0:26:23The curry has been simmering for about 20 minutes now.
0:26:23 > 0:26:26I'm going to add the final ingredients.
0:26:26 > 0:26:30Finally, just add in all our spinach,
0:26:30 > 0:26:34and that's just going to wilt down very loosely in the curry.
0:26:34 > 0:26:36And also our coriander.
0:26:36 > 0:26:39If you want to, you can add a little bit of mint as well in there.
0:26:39 > 0:26:43That's the beauty of any sort of curry, you can add adapt the flavours.
0:26:43 > 0:26:46We're using turkey, so it's really very good for you,
0:26:46 > 0:26:50there's hardly any fat in that. It is really healthy.
0:26:50 > 0:26:54Finish off with a sprinkling of toasted almonds and it's done.
0:26:54 > 0:26:56My delicious turkey curry.
0:27:00 > 0:27:04Mm. That really is a perfect way to have turkey.
0:27:04 > 0:27:06You've got the spices coming through, the coriander,
0:27:06 > 0:27:10the coconut, the chilli. The turkey is so moist.
0:27:10 > 0:27:13Everyone moans about it being dry, but if you cook it really slowly,
0:27:13 > 0:27:17for 20 or 25 minutes, it really is lovely and moist.
0:27:17 > 0:27:20A perfect way to eat turkey. Couldn't ask for a better dish.
0:27:24 > 0:27:27Eggs play a key part in our next dish.
0:27:27 > 0:27:29But they're not what we're focusing on first.
0:27:29 > 0:27:32We're joining Valentine Warner and he is on a mission,
0:27:32 > 0:27:37desperately trying to get his hands on the elusive British truffle.
0:27:37 > 0:27:41As summer fades, the still-warm, but damper conditions transform fields
0:27:41 > 0:27:45and forests across Britain into one of the prettiest, tastiest
0:27:45 > 0:27:48and, sometimes, deadliest of natural larders.
0:27:50 > 0:27:53The fairy wonderland of incredible fungal forms
0:27:53 > 0:27:56captivated me as a child, and as a grown-up cook,
0:27:56 > 0:28:00the edible fruits of an autumnal ramble are no less exciting.
0:28:00 > 0:28:05But there is one seasonal treat that has so far eluded me.
0:28:05 > 0:28:09The British truffle is the top of my culinary hit list.
0:28:09 > 0:28:13Before I die, I really hope to find one and take it home to cook.
0:28:15 > 0:28:16Like all the best things in life,
0:28:16 > 0:28:20the British black truffle is notoriously hard to find.
0:28:20 > 0:28:24But today, I've been invited to a secret hot-spot
0:28:24 > 0:28:26in the Peak District by Dr Paul Thomas,
0:28:26 > 0:28:29one of the UK's top truffle experts,
0:28:29 > 0:28:31and I've got a good feeling in my bones.
0:28:31 > 0:28:33I'm very, very excited about today.
0:28:33 > 0:28:37Good. It's nice to go mushroom-hunting with someone who's really into it.
0:28:37 > 0:28:41Nice to go mushroom hunting...I'm in the presence of the king of truffles.
0:28:41 > 0:28:44Onwards, towards little black, hard balls of glory.
0:28:46 > 0:28:49It's not just truffles we are after today.
0:28:49 > 0:28:52There's loads of other mushroom goodies to be an unearthed
0:28:52 > 0:28:54in this shady patch of ancient woodland.
0:28:54 > 0:28:56For every edible wild mushroom,
0:28:56 > 0:28:59there are at least 30 you would not want to touch.
0:28:59 > 0:29:02So be certain before you try anything.
0:29:02 > 0:29:05It's very tempting to be greedy when picking wild fungi,
0:29:05 > 0:29:07but good mushroom etiquette dictates
0:29:07 > 0:29:09you only pick a handful of what is available.
0:29:09 > 0:29:13Always use a knife to avoid damaging its delicate underground parts.
0:29:15 > 0:29:19An Amethyst Deceiver? Yeah, you're right. This is fairy stuff.
0:29:19 > 0:29:23A bright purple mushroom - this is little chattering voices in the trees
0:29:23 > 0:29:25and whizzing wings kind of a mushroom. Exactly.
0:29:27 > 0:29:30It may be a relief to hear some of our best tasting wild mushrooms
0:29:30 > 0:29:33are harvested commercially and can be bought fairly easily.
0:29:39 > 0:29:44One of the greatest mushrooms known to mankind. The cepe or penny bun.
0:29:44 > 0:29:46Yeah. Yes, that really is a pleasure to behold.
0:29:48 > 0:29:50In my top ten of British wild fungi,
0:29:50 > 0:29:53the cepe probably comes in at number two.
0:29:53 > 0:29:57It's almost impossible to resist raw temptation. That's deep, man.
0:29:59 > 0:30:03As we reach Paul's last truffle tip, we're running out of light and time,
0:30:03 > 0:30:05but it feels promising.
0:30:05 > 0:30:07My hopes are really, really up.
0:30:07 > 0:30:11I feel now we're where we should be. Get scraping.
0:30:12 > 0:30:16I set off this morning determined to fulfil one of my life's dreams -
0:30:16 > 0:30:19to uncover my first wild British truffle.
0:30:19 > 0:30:22All good things come to those who wait.
0:30:22 > 0:30:27But after countless minor excavations and dusk rapidly approaching,
0:30:27 > 0:30:29reality is sinking in.
0:30:30 > 0:30:34Looking for the elusive truffle has been a great, great joy.
0:30:34 > 0:30:35It's been a fantastic day.
0:30:35 > 0:30:40But here I am smelling my 5,000th bit of rotting wood matter.
0:30:40 > 0:30:42I think I'm admitting defeat.
0:30:43 > 0:30:46Free, black British truffles are pretty hard to come by,
0:30:46 > 0:30:48but you can buy them from posh grocers
0:30:48 > 0:30:50from around 30 quid for 100 grams.
0:30:53 > 0:30:55Today, however, I am a lucky man.
0:30:55 > 0:30:57Paul has brought along an amazing personal stash
0:30:57 > 0:31:00of propagated black truffles for us to sample.
0:31:02 > 0:31:05Wow! Yeah, it's a good smell, isn't it? It's punchy.
0:31:05 > 0:31:08So these eggs are really going to be penetrated with truffle.
0:31:08 > 0:31:11We're going to scramble truffle eggs with more on top.
0:31:11 > 0:31:12Sounds very good to me.
0:31:12 > 0:31:15So I can get as much in my mouth before I go as possible. Let's go.
0:31:18 > 0:31:20I don't know what you think,
0:31:20 > 0:31:24but I like my scrambled eggs with absolutely no milk in them at all.
0:31:24 > 0:31:26Sounds good to me.
0:31:28 > 0:31:33Double yolker. Lucky. Can we go truffle bonkers? Absolutely.
0:31:36 > 0:31:39Look at that flecked marble, just so pretty.
0:31:40 > 0:31:43We both like it nice and runny. Yeah, absolutely.
0:31:45 > 0:31:50No pepper, I think, just truffle and eggs. Forget toast. You first.
0:31:50 > 0:31:51Thank you. This looks excellent.
0:31:56 > 0:32:01Oh, my God, that is really, really good. Really good.
0:32:02 > 0:32:09That is intensely truffle-y. It is really good. Really good.
0:32:09 > 0:32:11I needed that.
0:32:11 > 0:32:14This would make a fabulous Sunday-morning treat.
0:32:14 > 0:32:18How can something so utterly simple - butter, eggs and truffle -
0:32:18 > 0:32:25deliver such a serious, grown-up, full-on whopper of a dish?
0:32:25 > 0:32:30Yeah. That's the truffle, that's the truffle. That is the truffle.
0:32:30 > 0:32:32Big up the truffle. Big up the truffle indeed.
0:32:35 > 0:32:39Our next T is for tart. They can be sweet, they can be savoury.
0:32:39 > 0:32:42Rick Stein first with a bacon tart.
0:32:42 > 0:32:43Before he starts cooking,
0:32:43 > 0:32:47he wants to be sure he has got the bacon exactly right.
0:32:51 > 0:32:53Much to the relief of the camera crew,
0:32:53 > 0:32:55we left the metropolis for broader skies.
0:32:57 > 0:33:00I did 14,000 miles zigzagging across the country.
0:33:00 > 0:33:05And now I'm in Ayrshire for its world-famous bacon, Ramsays.
0:33:07 > 0:33:09What we have here is the middle.
0:33:09 > 0:33:12The middle is the combination of what would be the back bacon here
0:33:12 > 0:33:14and the streaky bacon here.
0:33:14 > 0:33:18The Scottish way of doing this is to roll the streaky right in here,
0:33:18 > 0:33:22which gives you a nice combination with the flavour of the fat
0:33:22 > 0:33:25in the streaky along with the lean muscle on the back.
0:33:26 > 0:33:29How come you don't put all the kinds of things in your brine,
0:33:29 > 0:33:31like bay leaves and brown sugar
0:33:31 > 0:33:35and molasses and juniper berries and all that?
0:33:35 > 0:33:36We produce traditional Scottish bacon
0:33:36 > 0:33:39and traditional Scottish bacon is simple cure,
0:33:39 > 0:33:41which means we keep the flavours.
0:33:41 > 0:33:44We're not adding flavour, the flavour is already there.
0:33:44 > 0:33:45Why change it?
0:33:45 > 0:33:49All these things can be added if we want, it's not that difficult.
0:33:49 > 0:33:52But we sell traditional bacon and that's the way it is.
0:33:52 > 0:33:54That's the way it is going to be.
0:33:54 > 0:33:55The cure is still the same.
0:33:55 > 0:33:58It's something we can have pride in when we're finished.
0:33:58 > 0:34:00We don't mind people taking it away and somebody has bacon and says,
0:34:00 > 0:34:03"That's nice, I like that. Where did it come from?"
0:34:03 > 0:34:06I can stand and say, "That's mine, I did it."
0:34:06 > 0:34:09After we visited Andrew Ramsay's bacon factory in Ayrshire,
0:34:09 > 0:34:14he took me back to his house and just made me a simple bacon butty.
0:34:14 > 0:34:17The point of it was just to show that there is no liquid,
0:34:17 > 0:34:21no water whatsoever in his bacon. It was really good.
0:34:21 > 0:34:24However, I think this allows his bacon to shine.
0:34:24 > 0:34:27It's an Alsace bacon and onion tart.
0:34:27 > 0:34:32First of all, I'm going to make a very, very shortcrust pastry
0:34:32 > 0:34:34that my mum used to make.
0:34:34 > 0:34:37Into the bowl with some hard butter, like that.
0:34:37 > 0:34:39Just cutting it up a little
0:34:39 > 0:34:43and then I am going to do it in the old-fashioned way with my fingertips
0:34:43 > 0:34:47because I feel much more assured making a shortcrust by hand.
0:34:47 > 0:34:51Obviously, you can use a machine. Next, some lard.
0:34:51 > 0:34:54Actually, it's slightly more fat to flour in there
0:34:54 > 0:34:57and that makes it really, really short.
0:34:57 > 0:35:00Next goes in a generous teaspoon of salt.
0:35:00 > 0:35:02I know that might seem a lot,
0:35:02 > 0:35:05but it doesn't taste the same to me without it.
0:35:05 > 0:35:08Now I add about a couple of tablespoons of water, no more,
0:35:08 > 0:35:10it needs to be as dry as possible.
0:35:10 > 0:35:14The more water you put in, the less short the pastry becomes.
0:35:16 > 0:35:19I'm going to blind-bake the pastry case.
0:35:19 > 0:35:23That's because the flan filling takes much less time to cook.
0:35:23 > 0:35:26I'm pricking the base with a fork just to stop it rising.
0:35:26 > 0:35:29It will only take about 15 minutes in the oven.
0:35:29 > 0:35:33I'm using these beans to shore up the edges of the pastry.
0:35:33 > 0:35:36If you're a really serious chef, of course, you can use ceramic beans.
0:35:36 > 0:35:40But I like the smell of the hot beans as they come out of the hot oven.
0:35:41 > 0:35:45For my filling, I'm using goose fat to soften up some onions.
0:35:45 > 0:35:49I don't know why, but potatoes roasted in goose fat
0:35:49 > 0:35:51feel lighter and taste sweeter than anything.
0:35:51 > 0:35:54I've got to remember to get the pastry out of the oven
0:35:54 > 0:36:00and allow it to cool. It just needs to take on an even, golden colour.
0:36:00 > 0:36:04Now I cut some lardons of Ayrshire bacon and add them to the onions.
0:36:04 > 0:36:07It's very important to cook everything down like this.
0:36:07 > 0:36:11I bet some people would just throw everything into the pastry case.
0:36:11 > 0:36:14Finally, season with salt and freshly ground black pepper.
0:36:16 > 0:36:19I suppose this is really like a quiche Lorraine.
0:36:19 > 0:36:21It reminds me of the '60s and '70s quiche.
0:36:21 > 0:36:25You couldn't really go to an arts centre party without
0:36:25 > 0:36:30the obligatory tray of rather cold and rather stodgy quiche Lorraine.
0:36:30 > 0:36:32I suppose that's where the expression
0:36:32 > 0:36:34"real men don't eat quiche" came from.
0:36:36 > 0:36:41A good, well-cured bacon is worth the effort involved in finding it.
0:36:41 > 0:36:43Just as it is with good, free-range eggs,
0:36:43 > 0:36:46great cheeses and real ale, for that matter.
0:36:46 > 0:36:50I'm adding some double cream to three eggs to make the custard.
0:36:50 > 0:36:52And now a little more seasoning, some salt,
0:36:52 > 0:36:55a few turns of the black pepper mill
0:36:55 > 0:37:01and finally a few rasps of the nutmeg grater.
0:37:03 > 0:37:06It's so satisfying to see the mixture fill up those little pockets
0:37:06 > 0:37:10and craters, and so annoying when you find you haven't made enough.
0:37:10 > 0:37:12Not with my recipes of course!
0:37:13 > 0:37:17Well, to those of you who have only had cold, arts centre quiche,
0:37:17 > 0:37:20this will be a real treat, straight out of the oven.
0:37:22 > 0:37:25This is much better than the one I had in the arts centre
0:37:25 > 0:37:29discussing the story of Peter Greenaway's Draughtsman's Contract.
0:37:30 > 0:37:32I still don't understand that film.
0:37:34 > 0:37:36Nor do I, so I can't help you there.
0:37:36 > 0:37:39But here's something you should have no trouble following.
0:37:39 > 0:37:41It's a sweet tart this time.
0:37:41 > 0:37:45Raymond Blanc's take on the French classic tarte tatin.
0:37:53 > 0:37:57Raymond's next recipe is another French favourite - tarte tatin.
0:37:57 > 0:38:00Sticky, caramelised apples,
0:38:00 > 0:38:02gently baked and upended onto buttery puff pastry.
0:38:06 > 0:38:09I'm going to bring another wonderful, huge French classic
0:38:09 > 0:38:11which has been exported across the world,
0:38:11 > 0:38:13and it is known as the tarte tatin
0:38:15 > 0:38:17First, Raymond prepares the caramel.
0:38:17 > 0:38:19He adds a dash of water
0:38:19 > 0:38:23and 100 grams of caster sugar to a heatproof baking dish.
0:38:23 > 0:38:26I've got a syrup at the moment. That's called a syrup.
0:38:26 > 0:38:28This will take about five, seven minutes
0:38:28 > 0:38:32according to the strength of the gas underneath.
0:38:33 > 0:38:38According to the moon... No, no, no. Not the moon. Not today.
0:38:41 > 0:38:44The caramel is cooked until it turns the right colour.
0:38:44 > 0:38:46It's blonde, it's sweet.
0:38:46 > 0:38:50What I want is to cook the caramel to a beautiful auburn.
0:38:50 > 0:38:55By cooking it, I bring a bit of acidity, I remove some of the sugar.
0:38:55 > 0:38:57Little undertones of bitterness.
0:38:57 > 0:39:00Next, Raymond adds 60 grams of butter
0:39:00 > 0:39:02to make the caramel glossy and smooth.
0:39:02 > 0:39:06If it's melted, it's going to burn into it.
0:39:06 > 0:39:08If it's cold, it's going to stop the cooking
0:39:08 > 0:39:10and get emulsified with the caramel.
0:39:10 > 0:39:14That's perfect. Look at that glorious, glorious caramel.
0:39:16 > 0:39:17While the caramel cools a little,
0:39:17 > 0:39:20Raymond prepares the main ingredient.
0:39:20 > 0:39:23Picking the right variety is key.
0:39:23 > 0:39:28When you start thinking of apples, imagine, you've got 2,000 varieties.
0:39:28 > 0:39:31You have got a lot of choice but, actually,
0:39:31 > 0:39:37amongst all these apples which are perfect for tarte tatin,
0:39:37 > 0:39:39the best for me is Braeburn. Why?
0:39:39 > 0:39:44Because their flesh is beautiful and yellow and rich.
0:39:44 > 0:39:45You want that fresh taste.
0:39:48 > 0:39:52Raymond peels, cores and halves 12 Braeburn apples.
0:39:52 > 0:39:56We have this lovely caramel that I have kept warm a little bit.
0:39:56 > 0:40:02Make sure it is warm. What I do, I become Raymond the builder.
0:40:02 > 0:40:05So, voila. Against each other.
0:40:05 > 0:40:08Imagine that thickness of apple.
0:40:08 > 0:40:12That apple experience you are going to have. It's not about pretty.
0:40:12 > 0:40:15You have got to think, when it is cooked,
0:40:15 > 0:40:18it has got to be tight or your apple will collapse.
0:40:18 > 0:40:20It's easy. Press.
0:40:20 > 0:40:25You know when it's ready, that thing, when you press, it starts to rise.
0:40:25 > 0:40:28They are trying to get out of the pan. I would as well.
0:40:28 > 0:40:31Raymond brushes the top of the apples with butter
0:40:31 > 0:40:33to create a silky glaze during cooking.
0:40:33 > 0:40:37The dish is then ready to go in the oven at 180 degrees.
0:40:37 > 0:40:38Not much work, really.
0:40:38 > 0:40:43A bit of peeling so far, a bit of caramel, simple.
0:40:49 > 0:40:51I didn't say voila.
0:40:52 > 0:40:56After 30 minutes in the oven, the tart is ready for the puff pastry
0:40:56 > 0:40:58which will form the base of the dessert.
0:40:58 > 0:41:01Raymond's is home-made, but ready-made will be fine.
0:41:03 > 0:41:07Make sure your puff pastry is frozen.
0:41:07 > 0:41:09Place it frozen onto the apple
0:41:09 > 0:41:12and then the apple is very easy to work with.
0:41:13 > 0:41:15They are half-frozen now.
0:41:15 > 0:41:16And I want it firm.
0:41:18 > 0:41:22Adam? The servants these days, they are never there.
0:41:24 > 0:41:28Tom, can you put that in the blast freezer, please?
0:41:28 > 0:41:31The freezer will do. No problem. Thank you very much.
0:41:31 > 0:41:36After a few minutes in the freezer, the buttery puff pastry is ready.
0:41:36 > 0:41:39Frozen. I'm warming it up a little bit with my hands.
0:41:39 > 0:41:43I have got very warm hands, I'm very lucky. Tres bien. That's it.
0:41:43 > 0:41:45Now I'm going to cut it.
0:41:50 > 0:41:55And I'm going to just simply wrap it up.
0:41:55 > 0:41:58Raymond tucks the pastry around the apples.
0:41:58 > 0:42:02Piercing it allows steam to escape, keeping the pastry crisp.
0:42:02 > 0:42:07That will take about 40 minutes at temperature 180 degrees.
0:42:07 > 0:42:10After 40 minutes in the oven, the tart can be left to cool
0:42:10 > 0:42:13before it is turned upside down for serving.
0:42:17 > 0:42:19Ready to eat now. Absoluement.
0:42:19 > 0:42:21I think for many Frenchmen,
0:42:21 > 0:42:26this dessert represents what is really good about France.
0:42:40 > 0:42:42Augustine. Yes, Chef.
0:42:42 > 0:42:46I decided to invite you for a little bit of a break.
0:42:46 > 0:42:48To celebrate the tarte tatin.
0:42:50 > 0:42:55What do you think, colour of the caramel? What does it tell you?
0:42:55 > 0:42:58It tells you how sweet the caramel is going to taste.
0:42:58 > 0:43:00If it's very dark, it can be quite bitter.
0:43:00 > 0:43:03The apples are cooked through but they still have a nice shape,
0:43:03 > 0:43:09they're not falling everywhere. So, marks out of ten?
0:43:09 > 0:43:11I'll have to give it a ten, Chef.
0:43:14 > 0:43:18What a delicious way to end today's show. I hope you all enjoyed it.
0:43:18 > 0:43:22Thanks again to our wonderful chefs and I'll see you again next time.