0:00:02 > 0:00:04Fantastic ingredients, delicious dishes
0:00:04 > 0:00:06and some of the nation's favourite TV chefs.
0:00:06 > 0:00:08Get ready for a gourmet's greatest hit,
0:00:08 > 0:00:11because this is The A To Z Of TV Cooking.
0:00:27 > 0:00:30Today, we're looking at things linked to the letter W
0:00:30 > 0:00:34and here's just some of what we've got on the menu.
0:00:34 > 0:00:37Rachel Khoo gives her vegetables the wow factor.
0:00:37 > 0:00:40I have this beautiful selection of vegetables here,
0:00:40 > 0:00:43which I am going to transform into a stunning winter salad.
0:00:45 > 0:00:49Tony and Giorgio have a laugh making lamb wellington.
0:00:49 > 0:00:51Right, puff pastry.
0:00:51 > 0:00:54Now, ready-made. You know, if you can't make it better yourself.
0:00:54 > 0:00:55I can, you can't.
0:00:55 > 0:00:57TONY LAUGHS
0:00:58 > 0:01:02And Matt Tebbutt on the wonders of white currants.
0:01:02 > 0:01:03And they are delicious,
0:01:03 > 0:01:05and it's a shame and we should all be
0:01:05 > 0:01:08using them and keeping this great British ingredient alive.
0:01:11 > 0:01:12That's all to come.
0:01:12 > 0:01:15But, let's start by joining Rick Stein,
0:01:15 > 0:01:18who is out and about looking into watercress.
0:01:19 > 0:01:22The Watercress Line cuts through the chalky water meadows
0:01:22 > 0:01:25of the Meon Valley.
0:01:25 > 0:01:27I'm on my way to a watercress farm
0:01:27 > 0:01:30owned by Neil Allen.
0:01:30 > 0:01:32Neil carefully restored these abandoned growing tanks,
0:01:32 > 0:01:36and, although he's surrounded by huge cress farms,
0:01:36 > 0:01:38you can only get his watercress at
0:01:38 > 0:01:42the local farmers' markets in Winchester and Romsey.
0:01:42 > 0:01:45'Now, watercress thrives in very cold,
0:01:45 > 0:01:46'pure, swift-running water.
0:01:46 > 0:01:49'And the springs that well up through the chalk are one of
0:01:49 > 0:01:53'the few places in the country where this is plentiful.'
0:01:53 > 0:01:55Oh, that's very pure water.
0:01:55 > 0:01:58I must say, being in the restaurant business,
0:01:58 > 0:02:03I know a thing or two about bottled water and the price of it.
0:02:03 > 0:02:06And, I can tell you, it doesn't get any better than that.
0:02:06 > 0:02:09And you need a constant supply of this lovely,
0:02:09 > 0:02:12lovely water to get that beautiful watercress.
0:02:12 > 0:02:15- What do you like to eat it with? - Cheese.- Cheese?
0:02:15 > 0:02:18Cheese and Marmite sandwiches.
0:02:18 > 0:02:21I just find it terribly sort of calming, in a way,
0:02:21 > 0:02:23watching people that, without thinking,
0:02:23 > 0:02:26they're doing something incredibly skilful.
0:02:26 > 0:02:28It's like watching
0:02:28 > 0:02:29a good fish filleter.
0:02:29 > 0:02:34I once watched a guy carve a whole tuna with such surgical precision.
0:02:34 > 0:02:38And really, the way he's operating his knife, it's the same thing.
0:02:38 > 0:02:40It's just sort of poetry to me.
0:02:41 > 0:02:44Ideally, how should the best watercress taste, then?
0:02:44 > 0:02:46Hot as possible.
0:02:46 > 0:02:48It's a member of the mustard family, so it should be hot.
0:02:48 > 0:02:51And bigger, the better, the hotter it gets.
0:02:51 > 0:02:53I love seasonality in vegetables
0:02:53 > 0:02:55and the idea of winter being a watercress time.
0:02:55 > 0:02:57The trouble is, you can just get
0:02:57 > 0:03:00- everything from anywhere, now, can't you?- Well, yeah. I mean...
0:03:00 > 0:03:04You go to the supermarkets in Hampshire, anywhere,
0:03:04 > 0:03:06- and it comes from Portugal. - What, watercress?
0:03:06 > 0:03:09Yeah, brings it in, Portugal, South Africa.
0:03:09 > 0:03:11All over the place.
0:03:11 > 0:03:13It's crazy. I mean, it's just a natural, native plant.
0:03:13 > 0:03:15- That's ridiculous!- Yeah.
0:03:15 > 0:03:17Well, this is the sort of watercress
0:03:17 > 0:03:19you are likely to buy in supermarkets.
0:03:19 > 0:03:23Small leafed, a bit immature and lacking in flavour.
0:03:23 > 0:03:25This is the sort of watercress
0:03:25 > 0:03:28that Neil would like you to be able to buy.
0:03:28 > 0:03:31It's much longer, it's more mature.
0:03:31 > 0:03:34And it's got a lovely pepperiness to it.
0:03:34 > 0:03:37And you know, steak's often sent out with watercress like this.
0:03:37 > 0:03:39Well, what's the point? It tastes of nothing.
0:03:39 > 0:03:41It's just like a silly garnish.
0:03:41 > 0:03:43But, if you sent it out with this,
0:03:43 > 0:03:45it's very peppery and horseradishy,
0:03:45 > 0:03:47and just what you need with beef.
0:03:47 > 0:03:51Also, what I'd use this for is one of my favourite soups,
0:03:51 > 0:03:54potato and watercress soup. It's so simple.
0:03:54 > 0:03:58First of all, you just take some butter and sweat some onions.
0:03:58 > 0:04:01A whole onion chopped up in butter.
0:04:01 > 0:04:03Then, you add some potato,
0:04:03 > 0:04:05a pound or so of peeled potato, chopped up.
0:04:05 > 0:04:08And watercress, a good bunch of watercress,
0:04:08 > 0:04:10stalks and all.
0:04:10 > 0:04:12And then, about two pints of water, actually.
0:04:12 > 0:04:15You can use a light chicken stock, if you like.
0:04:15 > 0:04:19But I like the cleanness of just using water in this soup.
0:04:19 > 0:04:22And you bring that to the boil and you simmer for about 20 minutes
0:04:22 > 0:04:23until the potato's soft.
0:04:23 > 0:04:28And, just before liquidising the soup in a food processor,
0:04:28 > 0:04:31add some more watercress, another big bunch,
0:04:31 > 0:04:34because really, the secret of this soup
0:04:34 > 0:04:35is lots of watercress.
0:04:35 > 0:04:39But the point of adding the second bunch is because it will be nice
0:04:39 > 0:04:42and green, and just whizz that all up in a liquidiser.
0:04:42 > 0:04:47Back into a saucepan, bring up to a simmer, season with salt
0:04:47 > 0:04:50and lots of pepper to emphasise the pepperiness.
0:04:50 > 0:04:53And, finally, stir in some double cream. It's great.
0:04:53 > 0:04:57And what I like that with is just some crusty bread and, actually,
0:04:57 > 0:05:01a pint of a local beer like Hampshire beer, like Gales.
0:05:01 > 0:05:02Fantastic.
0:05:03 > 0:05:06Our next W sees us joining Rachel Khoo
0:05:06 > 0:05:08in her Little Paris Kitchen.
0:05:08 > 0:05:10And she's showing us how to make
0:05:10 > 0:05:12a wonderful-looking winter salad.
0:05:14 > 0:05:19I have this beautiful selection of vegetables here, which I am going to
0:05:19 > 0:05:23transform into a stunning winter salad with a goat's cheese mousse.
0:05:25 > 0:05:28I start by peeling the parsnips,
0:05:28 > 0:05:30and some suitably named deep purple carrots,
0:05:30 > 0:05:33which have a lovely mild flavour.
0:05:33 > 0:05:36But, you can also stick to regular ones.
0:05:36 > 0:05:39You'll want to try and get all the pieces of vegetable
0:05:39 > 0:05:42similar size, so they cook evenly.
0:05:42 > 0:05:45Such stunning colours, all these vegetables put together.
0:05:45 > 0:05:49I mean, they're colours like you're more used to with fruit.
0:05:49 > 0:05:51Look at that. Crazy carrot!
0:05:53 > 0:05:55I'm going to do one apple.
0:05:55 > 0:05:59The apple, when it roasts, it gets a lovely sweet caramel flavour
0:05:59 > 0:06:01and that works so well.
0:06:01 > 0:06:03It's a brilliant combination.
0:06:03 > 0:06:06'Drizzle your vegetables with a neutral flavoured oil before baking.
0:06:06 > 0:06:08'I like sunflower.'
0:06:08 > 0:06:11Really just want the flavours of the vegetables to come out,
0:06:11 > 0:06:13to shine and sing.
0:06:13 > 0:06:16Olive oil tends to overpower the flavours.
0:06:16 > 0:06:19Takes about 45 minutes, maybe a little less.
0:06:19 > 0:06:23'And you want a nice, hot oven, about 200 degrees.
0:06:23 > 0:06:26'Now for my delicious goat's cheese mousse.'
0:06:26 > 0:06:28This is Selles sur Cher.
0:06:28 > 0:06:30It's got this edible ash coating here.
0:06:30 > 0:06:33And that adds a little bit of smokiness.
0:06:33 > 0:06:35If you can't get this cheese, any other
0:06:35 > 0:06:37soft goat's cheese works really well.
0:06:37 > 0:06:40'This cheese comes from the Loire Valley
0:06:40 > 0:06:42'in central France, and has a rich,
0:06:42 > 0:06:45'creamy taste which becomes stronger the more it's aged.
0:06:45 > 0:06:47'You'll need 200g.
0:06:47 > 0:06:49'Add 80 tablespoons of milk
0:06:49 > 0:06:52'and work it into a smooth paste.'
0:06:52 > 0:06:54It's a bit like cheesy whipped cream.
0:06:54 > 0:06:56SHE LAUGHS
0:06:56 > 0:06:59'And that's exactly what we're adding next -
0:06:59 > 0:07:01'a third of a pint of whipped cream.'
0:07:01 > 0:07:03You want to incorporate half your
0:07:03 > 0:07:07whipped cream first cos it will loosen up the mixture.
0:07:07 > 0:07:12And this point you can just beat it in.
0:07:12 > 0:07:14Add the rest in.
0:07:14 > 0:07:18And this point you want to fold the cream in,
0:07:18 > 0:07:22because you want to keep some of that air in.
0:07:22 > 0:07:25I'm going to put that in a piping bag.
0:07:25 > 0:07:27Put it in a jug.
0:07:27 > 0:07:29And that way you can just...
0:07:31 > 0:07:33..scrape it all in there.
0:07:33 > 0:07:35OK.
0:07:37 > 0:07:42And, with the mousse chilling, next I'll fry 100 grams of lardon,
0:07:42 > 0:07:46which adds another level of texture and flavour to the salad.
0:07:46 > 0:07:48They're just going to add some saltiness
0:07:48 > 0:07:50and a bit of smokiness to the salad.
0:07:50 > 0:07:54Finally, some raw beetroot. I'm using yellow golden and Chioggia,
0:07:54 > 0:07:56which add a subtle earthy flavour,
0:07:56 > 0:07:59but you can also stick to more common types.
0:07:59 > 0:08:04Look at that. That yellow is like sunshine yellow. This looks amazing.
0:08:04 > 0:08:07It's kind of psychedelic beetroot here.
0:08:07 > 0:08:10Look at that. It's a bit like a stained glass window.
0:08:10 > 0:08:14Then I've got this one that has actually been cooked.
0:08:14 > 0:08:17Beautiful.
0:08:17 > 0:08:20All you need to do at this point is put it together
0:08:20 > 0:08:23and any way you like it.
0:08:23 > 0:08:26So, grab a bit of...parsnip.
0:08:26 > 0:08:28Some of the beautiful carrots.
0:08:28 > 0:08:32You just scatter on the plate. Mix and match.
0:08:32 > 0:08:35This is, for me, the really enjoyable part.
0:08:35 > 0:08:39Leave a few gaps for your goat's cheese mousse.
0:08:39 > 0:08:43Just going to pipe some...dollops, like that.
0:08:45 > 0:08:47Little mountains.
0:08:47 > 0:08:49If you don't have time to make the mousse,
0:08:49 > 0:08:53you could always use small pieces of goat's cheese on their own.
0:08:53 > 0:08:55Lardon.
0:08:55 > 0:08:57Just dot them around.
0:08:57 > 0:08:59And some salad leaves.
0:08:59 > 0:09:01The French call this a salade composee,
0:09:01 > 0:09:05where each carefully chosen ingredient complements the other.
0:09:05 > 0:09:09Vinaigrette. Just drizzle on your vegetables.
0:09:09 > 0:09:11And finish with a sprinkle of salt.
0:09:14 > 0:09:19Look how beautiful those colours are. It's almost too good-looking to eat.
0:09:20 > 0:09:25A sumptuous modern salad. Hot and cold. Raw and cooked.
0:09:25 > 0:09:27Salty and sweet.
0:09:31 > 0:09:35Another salad now, and this time our W is for walnuts.
0:09:35 > 0:09:39Packed with nutrients, they're great with so many dishes, so here's
0:09:39 > 0:09:43Raymond Blanc with a chicory, walnut and Roquefort salad.
0:09:48 > 0:09:51'Raymond's next dish calls for some late season leaves,
0:09:51 > 0:09:53'which Jo is gathering from the garden.'
0:10:00 > 0:10:03Wow! That is serious salad, OK?
0:10:03 > 0:10:06I feel absolutely dwarfed by these big salads.
0:10:06 > 0:10:09I feel like a very small Frenchman.
0:10:15 > 0:10:17'In this elegant salad,
0:10:17 > 0:10:20'Raymond celebrates an unsung hero of the garden.
0:10:20 > 0:10:24'Crunchy chicory is partnered with fresh pears, walnuts
0:10:24 > 0:10:28'and croutons, all coated with a rich, velvety Roquefort dressing.'
0:10:30 > 0:10:36Such an incredible flavour. Very acidic. Salty, acid, sour, creamy.
0:10:36 > 0:10:39It's got serious character.
0:10:39 > 0:10:45So, what you need to do, keep a little bit of the cheese...
0:10:45 > 0:10:49Adam, please? Can you put that in the fridge, please?
0:10:49 > 0:10:52- Actually, put it in the deep freeze, OK?- OK.- It will not freeze.
0:10:52 > 0:10:56It will harden and you can crumble it more easily, especially
0:10:56 > 0:10:59when you have warm hands. Little secret.
0:10:59 > 0:11:02I want this to cream a bit, my cheese,
0:11:02 > 0:11:04cos with this I'm got to do a dressing.
0:11:06 > 0:11:09I'm going to put a bit of warm water, OK?
0:11:10 > 0:11:13'Warm water helps loosen the Roquefort
0:11:13 > 0:11:16'and gives the dressing a silky consistency.'
0:11:16 > 0:11:19And a dash of vinegar.
0:11:19 > 0:11:22'Raymond adds extra virgin olive oil to the vinegar, which is
0:11:22 > 0:11:24'emulsified, making the mixture creamy.
0:11:26 > 0:11:27'Rapeseed oil would work too.
0:11:27 > 0:11:30'It would give the dressing a nutty flavour.'
0:11:30 > 0:11:34No salt whatsoever because you've got plenty in the cheese itself.
0:11:35 > 0:11:38Now, we're going to prepare the fruit.
0:11:38 > 0:11:41It's not overripe either.
0:11:41 > 0:11:45'The pears are cored and sliced.'
0:11:45 > 0:11:47That's plenty, actually.
0:11:47 > 0:11:49I'll eat the other piece.
0:11:49 > 0:11:51'Next, chicory.'
0:11:51 > 0:11:54What I love about it is the bitterness, crunchiness
0:11:54 > 0:11:59and that amazing texture. Soft salad will braise with the vinegar.
0:11:59 > 0:12:03Those are hardy. We can prepare them in advance as well.
0:12:03 > 0:12:07Then you take some other nice variety, adds a bit of colour.
0:12:07 > 0:12:11'The chicory leaves are layered on top of the Roquefort dressing.'
0:12:11 > 0:12:13We are going to add our pears.
0:12:15 > 0:12:20When you buy walnuts, break them between your hand and smell it.
0:12:20 > 0:12:21It's...
0:12:21 > 0:12:27Old walnuts or the ones badly kept will have a rancid flavour smell.
0:12:27 > 0:12:31That one is going to be very fresh, walnutty, beautiful flavour.
0:12:34 > 0:12:36A bit of celery.
0:12:37 > 0:12:39Plenty.
0:12:39 > 0:12:42The dressed herbs.
0:12:42 > 0:12:44Voila, everything.
0:12:44 > 0:12:47'To finish, a grind of black pepper...'
0:12:49 > 0:12:52A few chopped chives as well.
0:12:52 > 0:12:54'..a handful of warm croutons...'
0:12:54 > 0:12:56Adam, please.
0:12:56 > 0:13:00- Roquefort.- Sorry? - Roquefort.- Yes, Chef.
0:13:00 > 0:13:03You may not... You won't need all that.
0:13:03 > 0:13:06'..and a sprinkling of Roquefort.'
0:13:06 > 0:13:09Just crumble it here. Oh, let's do it all. Let's be generous!
0:13:12 > 0:13:15I think of this dish, immediately I think piggy as well.
0:13:15 > 0:13:18So wonderful with a bit of bacon.
0:13:18 > 0:13:24I also think of prunes, I don't know why. Some lovely Agen dried prunes.
0:13:24 > 0:13:27I think too much!
0:13:27 > 0:13:30'A simple but richly satisfying salad.'
0:13:33 > 0:13:35That's for you, Jo.
0:13:39 > 0:13:42The chicory has a lovely crunch to it. The celery.
0:13:42 > 0:13:46So, one out of ten, how much would you give it?
0:13:46 > 0:13:48Um... It really is top marks.
0:13:48 > 0:13:50Fantastic!
0:13:50 > 0:13:52A very generous girl.
0:13:52 > 0:13:56Now, something that's become increasingly popular over
0:13:56 > 0:13:57the years, whether eating out,
0:13:57 > 0:14:02at home or at school or the work lunchbox, this W is for wrap.
0:14:02 > 0:14:05And here's Anjum Anand and her tandoori take on them.
0:14:07 > 0:14:09'Back in the kitchen, I need to give Panthea
0:14:09 > 0:14:12'a taste of the tandoori food we're going to sell.
0:14:12 > 0:14:16'Tortilla wraps with three fillings - chicken tikka, lamb brochettes
0:14:16 > 0:14:18'and mushrooms, paneer and spinach.
0:14:19 > 0:14:23'To recreate that tandoor heat, I'm setting the oven up high.'
0:14:23 > 0:14:26If you can just find those skewers that I left soaking earlier.
0:14:26 > 0:14:28Why did you leave them soaking?
0:14:28 > 0:14:32The skewers need soaking so that they don't burn in the oven
0:14:32 > 0:14:35- when you're grilling the chicken. - Right, clever.- Baking pans.
0:14:35 > 0:14:37Baking pans, baking pans.
0:14:37 > 0:14:39If you could just give that a little oil, you don't
0:14:39 > 0:14:42have to run your fingers through, just drizzle that over.
0:14:42 > 0:14:45- And we'll start skewering. - Brilliant.
0:14:45 > 0:14:48'The chicken, lamb and mushrooms go into the oven for 10-15 minutes.
0:14:50 > 0:14:54'I'm going to serve the meat in tortillas with a herb chutney
0:14:54 > 0:14:56'and a crunchy salad.
0:14:56 > 0:14:59'But for the mushrooms I'm going to make a beautiful spinach
0:14:59 > 0:15:02'and paneer sauce.'
0:15:02 > 0:15:03..All my spinach.
0:15:03 > 0:15:07I'm going to give my garlic cloves a slight chop.
0:15:08 > 0:15:10And do the same with my ginger.
0:15:10 > 0:15:13'Chillies.' Going in.
0:15:13 > 0:15:14'Peanuts.
0:15:14 > 0:15:16'Salt.
0:15:16 > 0:15:17'A little coriander.
0:15:17 > 0:15:19'A drizzle of oil.
0:15:19 > 0:15:21'And blend.
0:15:23 > 0:15:26'By now, the skewers are ready to come out of the oven.
0:15:26 > 0:15:28'First, the chicken.'
0:15:28 > 0:15:31- The anticipation is killing me. - We can take it off the skewer now.
0:15:31 > 0:15:32All right.
0:15:32 > 0:15:36So you can basically just hold it like that, pull the skewer out.
0:15:36 > 0:15:39Gently but firmly.
0:15:39 > 0:15:42- And some salad.- Oh, wow! - So I'm going to make up mine.
0:15:42 > 0:15:45My mushrooms, they're probably done.
0:15:45 > 0:15:49Put some of this wonderful spinach peanutty puree in the middle.
0:15:49 > 0:15:53'I'm also crumbling in some paneer, a soft Indian cheese.'
0:15:55 > 0:15:58These wonderful meaty mushrooms. The meat replacement
0:15:58 > 0:16:01for the vegetarian, the paneer and the mushrooms.
0:16:01 > 0:16:03Perfect for both.
0:16:07 > 0:16:09Mm! Really tasty!
0:16:09 > 0:16:12- Isn't it good?- Oh, I love it! I want more!
0:16:13 > 0:16:17Our next recipe is a game-bird dish and Valentine Warner's not only
0:16:17 > 0:16:21cooking the main ingredient, but he's out hunting for it too.
0:16:21 > 0:16:24And W is for woodpigeon.
0:16:24 > 0:16:29One of the best perks of autumn is the wickedly tasty woodpigeon.
0:16:29 > 0:16:32Not to be confused with their manky city cousins,
0:16:32 > 0:16:37these beautiful clean country birds are considered a pest by farmers.
0:16:37 > 0:16:41Every year, they scavenge millions of pounds' worth of crops,
0:16:41 > 0:16:44but there is an upside - fat from a summer of excess,
0:16:44 > 0:16:49at this time of year woodpigeons are rich for the taking.
0:16:49 > 0:16:53Handsome, plentiful, plump and utterly delicious.
0:16:53 > 0:16:56You don't have to go very far to find them.
0:16:56 > 0:16:59Getting hold of them is a far trickier business.
0:16:59 > 0:17:02- Pull. - GUNSHOTS
0:17:02 > 0:17:05I've come to meet expert clay pigeon shot Heather Tarbard.
0:17:05 > 0:17:08I want to see if I can turn her onto the real thing.
0:17:08 > 0:17:10- Pull. - GUNSHOTS
0:17:10 > 0:17:13Wowee!
0:17:13 > 0:17:16- That was phenomenal shooting. - Thank you so much.- Ten out of ten.
0:17:16 > 0:17:19Extraordinary. Have you ever hit anything live?
0:17:19 > 0:17:21Wouldn't even dream of shooting anything live.
0:17:21 > 0:17:24In my club, we have... Never shoot wildlife anyway.
0:17:24 > 0:17:28But it's never even occurred to me to actually do anything like that.
0:17:28 > 0:17:33Growing up on a farm, shooting pigeon for the pot comes naturally to me.
0:17:33 > 0:17:38And it seems madness not to make more use of this bountiful free meat.
0:17:38 > 0:17:41I've invited Heather to come shooting with me
0:17:41 > 0:17:45to a popular Enfield pigeon hangout.
0:17:45 > 0:17:48Two hours in and poor old Heather hasn't shot a thing.
0:17:48 > 0:17:52I'm hoping to inspire her with the prospect of dinner.
0:17:52 > 0:17:55Imagine it's surrounded by slices of pickled walnuts and hazelnuts
0:17:55 > 0:17:59and delicious lettuce leaves and bits of roasted chicory.
0:17:59 > 0:18:01OK, OK... OK, take it, take it.
0:18:01 > 0:18:04GUNSHOTS
0:18:05 > 0:18:07Still no luck and it's getting late.
0:18:07 > 0:18:10It's up to me to bag a few pigeons before they go to roost.
0:18:14 > 0:18:16GUNSHOTS
0:18:16 > 0:18:19- Got one.- Excellent! Bloody good!
0:18:19 > 0:18:25You can buy woodpigeon from good butchers and even some supermarkets.
0:18:25 > 0:18:29Cheap, lean and healthy, it's loved on the Continent, but getting it
0:18:29 > 0:18:32from field to plate in a matter of hours is my favourite way to eat it.
0:18:32 > 0:18:35And I'm hoping I've got just the recipe to turn
0:18:35 > 0:18:39Heather into a permanent pigeon fancier.
0:18:39 > 0:18:43So, Heather, Enfield pigeon breast salad with roasted chicory
0:18:43 > 0:18:44and pickled walnuts.
0:18:44 > 0:18:47- Take the breasts off. - Are you just going down by the bone?
0:18:47 > 0:18:50- You're going down by the bone. - I'm surprised it's red meat.
0:18:50 > 0:18:54This is because pigeons are very active. There's lots of blood pumping
0:18:54 > 0:18:57through them, coupled with the berries that they eat.
0:18:57 > 0:19:01That keeps their meat rich and dark. There are our two prime breasts.
0:19:01 > 0:19:04- This is chicory. Do you like chicory?- Never tried it.
0:19:04 > 0:19:06Split our chicory down the middle.
0:19:06 > 0:19:08I really like chicory. It's one of those hard things to explain.
0:19:08 > 0:19:10It's like bitter chocolate.
0:19:10 > 0:19:14It's one of those very kind of grown-up tastes. A little butter.
0:19:14 > 0:19:17Sugar, which will sweeten it. A little black pepper.
0:19:18 > 0:19:20This is sherry vinegar.
0:19:21 > 0:19:23In they go.
0:19:23 > 0:19:26And the whole object of those is to blast them.
0:19:26 > 0:19:30Pickled walnuts. This is going to be a really kooky salad.
0:19:30 > 0:19:33Walnuts, I've never tasted. Chicory, I've never tasted.
0:19:33 > 0:19:36These are picked when they're young and soft.
0:19:36 > 0:19:40They naturally go black the minute they've been taken off the tree
0:19:40 > 0:19:42and they're put into vinegar.
0:19:42 > 0:19:44- Right, just normal vinegar?- Yeah.
0:19:44 > 0:19:47Next up, oranges for colour and zing.
0:19:47 > 0:19:52Chopped toasted hazelnuts and a handful of oak leaf lettuce.
0:19:53 > 0:19:58OK, so I think our chicory is sufficiently blasted.
0:19:58 > 0:20:03And look at those. Sticky and sugary, there, and totally eat-able.
0:20:03 > 0:20:04We need a really hot pan here.
0:20:04 > 0:20:07Butter - this is going to frizzle around very quickly.
0:20:07 > 0:20:09Now, our star players...
0:20:09 > 0:20:12PAN SIZZLES
0:20:12 > 0:20:15Look at that colour - it's pretty beautiful.
0:20:15 > 0:20:17It's been called poor man's steak.
0:20:17 > 0:20:20It does look like a lump of steak, yeah.
0:20:20 > 0:20:24You want to kind of feel that, you know, there's a little bit of give.
0:20:24 > 0:20:27Not completely soft, but just a little, little give.
0:20:27 > 0:20:29I'd say that these are kind of done,
0:20:29 > 0:20:31and I'm going to take them out here...
0:20:32 > 0:20:35'And now for my favourite moment -
0:20:35 > 0:20:38'pigeon, perfectly pink in the middle.'
0:20:38 > 0:20:41- Little treat.- That's it, you eat that little treat.
0:20:41 > 0:20:43And then our sherry vinegar and mustard.
0:20:43 > 0:20:46It's all the autumn colours, isn't it?
0:20:46 > 0:20:48- A good, warm, autumn salad.- Yes.
0:20:48 > 0:20:51All that remains is for you to get involved with your
0:20:51 > 0:20:54- Enfield pigeon salad.- Yes.
0:20:59 > 0:21:02Mmm, that is nice, Val.
0:21:02 > 0:21:03Very, very nice indeed.
0:21:03 > 0:21:06I think I'm hooked. And I think I'd like to eat a pigeon again,
0:21:06 > 0:21:09- if I've shot it as well. - Well, spending the day with you
0:21:09 > 0:21:11and eating with you has been a total pleasure.
0:21:11 > 0:21:14- We've had fun, haven't we?- Thanks so much for being a great sport.
0:21:14 > 0:21:16Mmm. We really have.
0:21:17 > 0:21:20Thanks, Valentine. Next up, a traditional British recipe
0:21:20 > 0:21:23that sees meat served wrapped up inside delicious pastry.
0:21:23 > 0:21:26This W is for lamb Wellington.
0:21:26 > 0:21:28Take it away, Tony and Giorgio.
0:21:31 > 0:21:33- Antonio...- George. - What are we cooking?
0:21:33 > 0:21:36- A lamb Wellington.- Wellington. - Wellington, yeah?
0:21:36 > 0:21:38- Like the General Wellington. - That's it.
0:21:38 > 0:21:41So don't go and tell your wife that Tony's going to cook a piece of lamb
0:21:41 > 0:21:45in a Wellington boot, or something - it's not the way you do it.
0:21:45 > 0:21:47Season the lamb, sear it off.
0:21:47 > 0:21:49The fast stuffing, paste, whatever you want to call it,
0:21:49 > 0:21:51you're going to make for me, George, yeah?
0:21:51 > 0:21:54Thank God there is something to lift up this dish, you know,
0:21:54 > 0:21:55that I do!
0:21:55 > 0:21:58Er, what we'll do with the spinach -
0:21:58 > 0:22:00- use it as a base on top of the pastry, yeah?- Right.
0:22:00 > 0:22:03- Put the paste on, put the lamb on, roll over...- Let it get wet...
0:22:03 > 0:22:06- ..in the oven - Bob's your uncle. - And the stuffing, where it goes in?
0:22:06 > 0:22:08- Between the...- The paste.- ..paste...
0:22:08 > 0:22:10- Yeah.- In between the leaf and the meat?
0:22:11 > 0:22:13- That's the one, yeah.- Yeah.
0:22:15 > 0:22:18- Right, the spinach...- Spinacio.
0:22:19 > 0:22:22You want the nice big ones, but you've got to take the stalks out,
0:22:22 > 0:22:24so I'm just laying these blanched spinach leaves on a tea towel,
0:22:24 > 0:22:27just so we can get them nice and dry.
0:22:27 > 0:22:29Scorcio.
0:22:29 > 0:22:31I'm just putting the mushroom first.
0:22:31 > 0:22:35What they used to call this, every time we used vegetables like that -
0:22:35 > 0:22:36- provencale.- Provencale!
0:22:36 > 0:22:39Or ratatouille.
0:22:39 > 0:22:41Or cannoise, you know,
0:22:41 > 0:22:44which is exactly like ratatouille, but just cut smaller.
0:22:44 > 0:22:47I thought that would be "petit ratatouille".
0:22:47 > 0:22:48Just petit pretty stupid.
0:22:51 > 0:22:54Look at the colour of these beautiful things!
0:22:54 > 0:22:58OK, I've got the vegetable paste ready.
0:22:58 > 0:23:00Right. Puff pastry - now, ready-made...
0:23:00 > 0:23:03You know? If you can't make it better yourself, yeah...?
0:23:03 > 0:23:05I can, you can't.
0:23:05 > 0:23:08Ha-ha! So, what we'll do...
0:23:08 > 0:23:10is we'll go in there, just leave a little bit at the edge
0:23:10 > 0:23:13- so the pastry can seal. - Should I do this?
0:23:13 > 0:23:15Er, yeah, you can do the bottom one, yeah.
0:23:15 > 0:23:17- But leave a border round the edge. - Yes, Chef.
0:23:18 > 0:23:20Come on, Locatelli.
0:23:20 > 0:23:23You left me here with all the broken spinach.
0:23:23 > 0:23:24You took the nice big leaf,
0:23:24 > 0:23:26and you left me here with all the broken ones!
0:23:26 > 0:23:28PAN SIZZLES
0:23:28 > 0:23:31- Right, take it off the heat...- Yep.
0:23:31 > 0:23:33Take these out, on to a clean plate, yeah?
0:23:33 > 0:23:35- And George...- It's all mine.
0:23:35 > 0:23:37- All yours, baby.- You go.
0:23:39 > 0:23:41I'm going to deglaze the pan a little bit,
0:23:41 > 0:23:43otherwise it's going to pick on fire.
0:23:43 > 0:23:46PAN SIZZLES
0:23:50 > 0:23:51OK.
0:23:51 > 0:23:53- You all right with that one?- Mmm.
0:23:53 > 0:23:56It looks a little bit of a dubious colour, I must admit,
0:23:56 > 0:23:58but we'll see when it's finished.
0:23:59 > 0:24:01One of the most important things with this is that
0:24:01 > 0:24:04you've got to stay there. Don't move, because if you leave it
0:24:04 > 0:24:06five minutes, it burns, and then it smells.
0:24:06 > 0:24:08Well, the way we're doing it is -
0:24:08 > 0:24:11because I've left it to a highly-skilled Italian chef...
0:24:11 > 0:24:14He'll be here in a minute - will you let him get on with it?!
0:24:15 > 0:24:19Cosa ho fatto di male? What did I do bad in my life?
0:24:19 > 0:24:21To end up working with you? I don't know!
0:24:22 > 0:24:25- What did I do wrong, you know? - The thing is, George,
0:24:25 > 0:24:28you've only just started thinking like that. I've been thinking that
0:24:28 > 0:24:30since I first met you - oh, that's a blinder, George.
0:24:32 > 0:24:34Let's get... Ooh!
0:24:34 > 0:24:36I say it didn't look very good!
0:24:39 > 0:24:42- Come on, my son.- It's kind of like nice and reddish-brown...
0:24:42 > 0:24:44Well, George... What?
0:24:44 > 0:24:46You will insist on putting
0:24:46 > 0:24:49three-and-a-half hundredweight of tomatoes in it, mate.
0:24:50 > 0:24:51So that can cool down for a minute.
0:24:51 > 0:24:54Don't put it out the window, otherwise the cat will have it.
0:24:54 > 0:24:57It doesn't have to be completely cold, George, just warm.
0:24:57 > 0:24:59OK, I cut a little bit of anchovies.
0:24:59 > 0:25:02I'd just go for about three fillets - just chop them really finely.
0:25:05 > 0:25:08- You done this before?- You see - you think something, I'll do it.
0:25:08 > 0:25:13It's just like, you know, my arm is almost like attached to your brain.
0:25:13 > 0:25:16You say, ta, ta-ta - it was cut already, wasn't it?
0:25:16 > 0:25:19Oh, you couldn't scratch my bum, could you?
0:25:19 > 0:25:22THEY BOTH LAUGH
0:25:22 > 0:25:25You could have been a builder, George, couldn't you, a plasterer?
0:25:25 > 0:25:27- Bob...- You just...
0:25:27 > 0:25:29That's an egg wash, or whatever you've got. A lot of people
0:25:29 > 0:25:32just use the whites, though, George, they say it comes up more golden.
0:25:32 > 0:25:34- No.- Haven't tried it myself. Don't you believe that?- No.
0:25:34 > 0:25:37- It's not true.- Right, I'm going to go for this one.
0:25:37 > 0:25:39Oh! Perfecto!
0:25:39 > 0:25:42- Ooh, it's tight. - Absolutamente perfecto.
0:25:42 > 0:25:44Right, let's just wash 'em.
0:25:44 > 0:25:46Shall we make little marks, like that?
0:25:49 > 0:25:53Giorgio Kipling - makes exceedingly good Wellingtons!
0:25:56 > 0:25:58- Shall we bang them in the fridge for a little while?- OK.
0:25:58 > 0:26:00- They can go in there. - We could just have a little drink
0:26:00 > 0:26:03- or something like that, while we're waiting.- Yeah, lovely.
0:26:04 > 0:26:06Cheers.
0:26:16 > 0:26:19- How much time, Tony?- 20 minutes.
0:26:24 > 0:26:26I'll check these, George.
0:26:26 > 0:26:28- Come on, Tony.- They're there, mate. - They're ready?- Yes.
0:26:28 > 0:26:31- You cut it?- Yeah, let's have a go.
0:26:34 > 0:26:36Ooh, my Lord!
0:26:38 > 0:26:40Oh, my Lord!
0:26:40 > 0:26:43We going to just sit here or are we going to taste them?
0:26:43 > 0:26:45I think we want to eat it, not taste it!
0:26:45 > 0:26:47- Get it sliced!- Right...
0:26:47 > 0:26:49We've been waiting for four hours!
0:26:49 > 0:26:52One of these fast dish - a la Tony Allen.
0:27:02 > 0:27:03Mmm.
0:27:05 > 0:27:06Not bad, we English, are we, mate?
0:27:07 > 0:27:09Not bad at all, Tony.
0:27:09 > 0:27:12Time for something meat-free now, and it's another classic -
0:27:12 > 0:27:15simple and delicious, here's the Two Fat Ladies' take
0:27:15 > 0:27:17on a good old Welsh rarebit.
0:27:19 > 0:27:23I'm going to make what I call a Welsh rarebit souffle,
0:27:23 > 0:27:25which is a bastardised version of proper Welsh rarebit,
0:27:25 > 0:27:28and the purists will say, "Oh..."
0:27:28 > 0:27:30You know. But it's just different.
0:27:30 > 0:27:32And it makes it all nice and fluffy.
0:27:32 > 0:27:35- And I think the children will like it...- A fluffy bunny, in fact!
0:27:35 > 0:27:38Hoo-hoo! A fluffy Welsh bunny!
0:27:38 > 0:27:40Yeah!
0:27:40 > 0:27:42But I think it's probably suitable for children.
0:27:42 > 0:27:45I THINK nearly all of them like cheese,
0:27:45 > 0:27:48unless the little wretches have developed an allergy.
0:27:48 > 0:27:49They all seem to have allergies
0:27:49 > 0:27:51- nowadays, don't they? - It's fashionable.
0:27:51 > 0:27:53Anyway, I've grated some cheese -
0:27:53 > 0:27:57very, very good, mature Cheddar, the real thing -
0:27:57 > 0:27:59with lovely rind on it.
0:27:59 > 0:28:03It's not in any way comparable to that sort of muck
0:28:03 > 0:28:06you buy in clingfilm, looking like a slab of soap.
0:28:06 > 0:28:08Use this proper stuff.
0:28:08 > 0:28:11We'll put all this cheese into a bowl.
0:28:12 > 0:28:14Four egg yolks.
0:28:15 > 0:28:17Mix that in a bit.
0:28:17 > 0:28:20Rather like, Clarissa, I think all these little children
0:28:20 > 0:28:23will be egg bound by the time we've finished with them.
0:28:23 > 0:28:25CLARISSA GIGGLES
0:28:25 > 0:28:28Half a dessertspoon of dry mustard.
0:28:28 > 0:28:30Give it quite a good bit of flavour.
0:28:30 > 0:28:33Then a good dollop of French mustard.
0:28:34 > 0:28:38I suppose I'd better not make it too strong for dear little kiddywinkies,
0:28:38 > 0:28:40but I want some Tabasco in it.
0:28:43 > 0:28:46- Not too much.- No, not too much.
0:28:46 > 0:28:49They probably all eat chilli chips, or something, anyway.
0:28:49 > 0:28:51And good old Worcester, of course.
0:28:51 > 0:28:53Time-honour'd Worcester!
0:28:53 > 0:28:54THEY LAUGH
0:28:54 > 0:28:56- Hail!- Hail, time-honour'd Worcester!
0:28:56 > 0:28:59Hast thou, according to thy oath and band,
0:28:59 > 0:29:01brought hither Henry Hereford, thy son.
0:29:01 > 0:29:03Yes, Jennifer, get on with the cooking.
0:29:03 > 0:29:08- Cut the Shakespeare. - Now we've got all that in there.
0:29:10 > 0:29:13Now I've got these whites of eggs.
0:29:13 > 0:29:16Beat until stiff,
0:29:16 > 0:29:19enough to do that, you see.
0:29:20 > 0:29:24Then, take a spoonful
0:29:24 > 0:29:26and just work that in.
0:29:30 > 0:29:33Then scoop in all the rest of the whites.
0:29:33 > 0:29:37You stir these in in the good old manner of a figure of eight.
0:29:41 > 0:29:43That's all right, I think.
0:29:43 > 0:29:48And then you get these bits of toast.
0:29:48 > 0:29:52Now pile it in equal proportions.
0:29:54 > 0:30:00For heaven's sake, as usual, use good bread, not slimy white sliced.
0:30:00 > 0:30:04Then spread it out, trying to cover the crust
0:30:04 > 0:30:07because I'm going to put it into a very hot oven
0:30:07 > 0:30:10and we don't want the crusts getting burnt on the edges.
0:30:10 > 0:30:13If you cover them, they don't.
0:30:13 > 0:30:15I think that's about fair.
0:30:15 > 0:30:18Give it a sprinkling of black pepper.
0:30:19 > 0:30:21There, now I'm going to put these into a hot oven.
0:30:21 > 0:30:24The equivalent of gas seven or eight even,
0:30:24 > 0:30:27because everything with the egg whites in needs a hot oven,
0:30:27 > 0:30:29otherwise it won't rise.
0:30:29 > 0:30:31This won't rise as much as a proper souffle
0:30:31 > 0:30:34but it will be nice with a brown top.
0:30:39 > 0:30:42First, second or savoury course, take your pick.
0:30:43 > 0:30:47We've got a double W dish now, with two ingredients
0:30:47 > 0:30:49ticking our letter W box.
0:30:49 > 0:30:51This is Matt Tebbutt and he's cooking a dessert
0:30:51 > 0:30:54called a semifreddo, using white currants and whisky.
0:30:57 > 0:30:59Now, a semifreddo is not a term to be scared of.
0:30:59 > 0:31:02It is, in fact, just a semi-set cream.
0:31:02 > 0:31:05It's a frozen cream, so it's like making ice cream without
0:31:05 > 0:31:07the need for an ice-cream maker,
0:31:07 > 0:31:10or sort of a long process where you make a base.
0:31:10 > 0:31:14It's just cream and it's whisky and it's these delicious white currants.
0:31:14 > 0:31:18Heat whisky and sugar over a medium heat.
0:31:21 > 0:31:24Then add the tasty white currants.
0:31:24 > 0:31:28These white currants are really important because they come from
0:31:28 > 0:31:31the last commercial grower in Britain of white currants.
0:31:31 > 0:31:33These are very, very difficult to get hold of.
0:31:33 > 0:31:37This is a very, very special recipe for me.
0:31:37 > 0:31:39Add some lemon zest and freshly grated ginger.
0:31:45 > 0:31:47Just let all those lovely flavours infuse together.
0:31:47 > 0:31:50When all those berries have popped, we'll push them through a sieve
0:31:50 > 0:31:53and then it's done.
0:31:53 > 0:31:56With the currants infusing, start the semifreddo.
0:31:56 > 0:32:00So a warm mixing bowl on a pot of simmering water.
0:32:02 > 0:32:05Add egg yolks and sugar.
0:32:05 > 0:32:07Then whisk.
0:32:07 > 0:32:11The heat working through the bowl will slowly warm the eggs.
0:32:11 > 0:32:14You don't want to overcook these eggs, turn them into scrambled eggs.
0:32:14 > 0:32:17All you're doing is thickening them very gently
0:32:17 > 0:32:19and cooking them very slowly.
0:32:19 > 0:32:23You'll see the colour change, the volume of eggs will double
0:32:23 > 0:32:24and then once you're at that stage,
0:32:24 > 0:32:26and once it's at that ribbon stage,
0:32:26 > 0:32:29we can take it off and cool it right down.
0:32:29 > 0:32:33With the cordial infused, strain it.
0:32:33 > 0:32:35Do you know, in almost 20 years of cooking,
0:32:35 > 0:32:38the only time I've ever come across white currants is as a garnish,
0:32:38 > 0:32:41back in the '80s on the sides of plates.
0:32:41 > 0:32:45They are delicious and it's a shame and we should all be using them
0:32:45 > 0:32:47and keeping this great British ingredient alive.
0:32:47 > 0:32:52We can all do stuff, at home, very simply to utilise them.
0:32:53 > 0:32:55Now bring all the flavours together
0:32:55 > 0:32:57and add the white currant whisky to the egg yolks.
0:32:59 > 0:33:02This is full of booze. It's not for the fainthearted
0:33:02 > 0:33:04but it's almost like a superfood
0:33:04 > 0:33:08because it's packed with antioxidants from those delicious currants.
0:33:08 > 0:33:10You can't feel guilty about it.
0:33:10 > 0:33:14The cordial is closely followed by some semi-whipped cream.
0:33:14 > 0:33:17When all the flavours have combined,
0:33:17 > 0:33:21put the mixture into some frozen moulds, lined with clingfilm.
0:33:23 > 0:33:27Just give them a little nudge to make sure you don't have
0:33:27 > 0:33:29any air pockets sat there.
0:33:35 > 0:33:38These delicate puddings should now be frozen overnight.
0:33:38 > 0:33:42Fortunately, I have some ready to go.
0:33:42 > 0:33:45Now, to serve this I've got some white currants
0:33:45 > 0:33:50which I've macerated in some of that whisky and white-currant cordial.
0:33:50 > 0:33:53I've just pricked each currant over very roughly with a little pin
0:33:53 > 0:33:57and that's going to draw out all that delicious juice.
0:33:57 > 0:33:59Right...
0:33:59 > 0:34:01That's it.
0:34:03 > 0:34:05Let's gather up the clingfilm.
0:34:06 > 0:34:10Just pull it very gently out of the mould.
0:34:10 > 0:34:13The clingfilm stops the semifreddo sticking.
0:34:14 > 0:34:17A few white currants and a sprig of mint
0:34:17 > 0:34:21and this simple dessert will steal the show at any family Sunday lunch.
0:34:27 > 0:34:29It's beautifully soft.
0:34:29 > 0:34:33It's really quite decadent for such a humble little currant,
0:34:33 > 0:34:36the whole thing is quite decadent and rich.
0:34:36 > 0:34:38It's stunning, it's everything I want in a pudding.
0:34:40 > 0:34:43Let's finish with another wonderful pudding.
0:34:43 > 0:34:45Our W this time stands for white chocolate,
0:34:45 > 0:34:49which the Hairy Bikers are using in this absolutely amazing cheesecake.
0:34:51 > 0:34:54- Shall I do base and you do caramel? - Yeah.
0:34:54 > 0:34:57- Yeah.- Let battle commence!- OK.
0:34:57 > 0:35:02Gird your loins, undo your corsets, here we go.
0:35:03 > 0:35:05To make the caramel for our cheesecake,
0:35:05 > 0:35:07put 200g of caster sugar in a pan
0:35:07 > 0:35:10together with six tablespoons of cold water
0:35:10 > 0:35:13and heat gently until the sugar dissolves.
0:35:15 > 0:35:18Then, to kick off the base mix,
0:35:18 > 0:35:21take 100g of pecan nuts and blitz.
0:35:24 > 0:35:27Now I need to melt a block of butter.
0:35:27 > 0:35:30This is for mixing into the pecan nuts
0:35:30 > 0:35:33and my biscuits to make the base.
0:35:33 > 0:35:35The pecan nuts go into a bowl.
0:35:36 > 0:35:38If this wasn't luxury enough,
0:35:38 > 0:35:44the biscuit of choice is the beloved chocolate digestive biscuits.
0:35:44 > 0:35:48Oh, I love 'em. I love 'em. Are they milk or plain?
0:35:48 > 0:35:53These ones are milk but this recipe would work equally well with plain.
0:35:53 > 0:35:56Stick 150g of biscuits in a blender.
0:35:56 > 0:35:57Right, pulse.
0:35:59 > 0:36:04I do want some texture in this, that's why I'm being quite careful.
0:36:05 > 0:36:07Lovely!
0:36:07 > 0:36:09Put that in a bowl with your nuts
0:36:09 > 0:36:12and cover with the just-so melted butter.
0:36:13 > 0:36:15Oh...
0:36:15 > 0:36:16And give that a stir.
0:36:16 > 0:36:18So that's the pecan nuts, whizzed up,
0:36:18 > 0:36:20the chocolate digestives whizzed up
0:36:20 > 0:36:23and a slab of butter.
0:36:23 > 0:36:25Now put this into the tin and press.
0:36:28 > 0:36:32Now you don't need to bother buttering the bottom of the tin,
0:36:32 > 0:36:34there's quite enough there already.
0:36:37 > 0:36:40Meanwhile, take 150g of white chocolate, break into squares
0:36:40 > 0:36:44and place in a bowl over a pan of boiling water to melt.
0:36:44 > 0:36:47- You've got some chocolate left over. - I have, yeah.
0:36:47 > 0:36:48Cook's perks.
0:36:48 > 0:36:52Press this down into the bottom with your hand.
0:36:52 > 0:36:55This is a great cheesecake base.
0:36:57 > 0:36:59Really, press it quite well in
0:36:59 > 0:37:03and don't let it creep too much up the sides.
0:37:03 > 0:37:08Back with your sugar syrup. Try not to be impatient, either.
0:37:09 > 0:37:12You do want it to go a deep colour but don't do it quickly.
0:37:12 > 0:37:15Look, you can see how the heat's just going through it.
0:37:15 > 0:37:18It's starting to colour up that lovely golden.
0:37:18 > 0:37:21- It takes eight to ten minutes, doesn't it?- It does, Dave.
0:37:21 > 0:37:24And depending on the temperature of the sugar,
0:37:24 > 0:37:29if it's a freezing cold day, it could take even a little bit longer.
0:37:29 > 0:37:32That's the base, we just pop that in the fridge for about an hour
0:37:32 > 0:37:34until it's set solid.
0:37:34 > 0:37:36MUSIC: Golden Brown by the Stranglers.
0:37:36 > 0:37:39See how it's going that lovely deep, golden colour.
0:37:39 > 0:37:42# Golden brown, texture like sun... #
0:37:42 > 0:37:45As soon as the caramel is rich in colour like this,
0:37:45 > 0:37:48it's ready to remove from the heat.
0:37:48 > 0:37:50Whatever you do, don't touch this.
0:37:50 > 0:37:52This is hotter than a hot thing.
0:37:52 > 0:37:54It will make your skin flake off.
0:37:54 > 0:37:56Don't worry about dribbles like that.
0:37:56 > 0:37:59- Dribble is a good thing.- It is.
0:37:59 > 0:38:03We want a random kind of drizzle, a bit like a Jackson Pollock painting.
0:38:05 > 0:38:08It's where Blue Peter meets Fanny Cradock in a whole blaze
0:38:08 > 0:38:11of sticky-back plastic and sugar.
0:38:11 > 0:38:14- Oh, I think we're there, mate. - I think we are, mate.
0:38:14 > 0:38:17We're going to use a bit more than half of this to make
0:38:17 > 0:38:20some caramel crumbs. That gives us the caramel in the cheesecake.
0:38:20 > 0:38:24And the rest of it, the nice lattice bits,
0:38:24 > 0:38:26we're going to break off and they're going to be like sails
0:38:26 > 0:38:29that sit as decoration on top of the cheesecake.
0:38:29 > 0:38:31The chocolate is beginning to melt.
0:38:31 > 0:38:34Leave that. Don't stir chocolate when it's melting.
0:38:34 > 0:38:36Wait until it's just about there.
0:38:36 > 0:38:37Oh, look at this.
0:38:37 > 0:38:39I love this.
0:38:39 > 0:38:41Is that not magic?
0:38:41 > 0:38:44- Isn't that brilliant?- Is that not fabulous, look at that.
0:38:45 > 0:38:48Break off 125g of the gorgeous hardened caramel
0:38:48 > 0:38:50and blitz into crumbs in a blender.
0:38:53 > 0:38:55Quite beautiful, aren't they?
0:38:57 > 0:39:00- It's the inside of Crunchie bars. - Yeah.
0:39:00 > 0:39:03- Do you want to... No, all right. - No, not really, thanks.
0:39:03 > 0:39:06Let's build a cheesecake.
0:39:06 > 0:39:08BOTH: Whoo-hoo!
0:39:08 > 0:39:10Now, just in case there wasn't enough sweetness there,
0:39:10 > 0:39:12just add a bit more sugar.
0:39:14 > 0:39:1675g to be exact.
0:39:16 > 0:39:20Hey, Kingy, now's the time to pump up the fat.
0:39:20 > 0:39:23Here we go. It has a platter of its own.
0:39:23 > 0:39:27There it is. Full fat, soft cheese - stand by, arteries.
0:39:27 > 0:39:29You could use that low-fat stuff
0:39:29 > 0:39:31but, hey, you've gone this far down the line, you know.
0:39:31 > 0:39:34Fat goes in.
0:39:34 > 0:39:36And some cream.
0:39:36 > 0:39:37THEY GIGGLE
0:39:39 > 0:39:41Honest, this is epic.
0:39:41 > 0:39:45This cheesecake will serve 12-15 slices.
0:39:45 > 0:39:47If you look at it like that, it's not as bad as it looks.
0:39:47 > 0:39:50Now the chocolate.
0:39:50 > 0:39:52- FRENCH ACCENT:- I will empty it out of the bowl.
0:39:52 > 0:39:57It's that caramel crumb that gives it the flavour and the character it is.
0:39:57 > 0:39:59The pecan caramel cheesecake.
0:40:01 > 0:40:04Don't worry if there are bits of chocolate on the surface.
0:40:04 > 0:40:07It's best to have bits than burn the chocolate,
0:40:07 > 0:40:10because those bits will melt when you cook the cheesecake.
0:40:10 > 0:40:14Now, as it's a baked cheesecake, it contains eggs.
0:40:14 > 0:40:19- It has to contain eggs or it would be cheese soup.- It would.
0:40:21 > 0:40:24For this cake use four whole eggs and two additional egg yolks
0:40:24 > 0:40:26and add to your blender.
0:40:26 > 0:40:29Now put that onto your processor.
0:40:29 > 0:40:32Now blitz.
0:40:32 > 0:40:34Look at the colours.
0:40:34 > 0:40:36Oh, wicked!
0:40:37 > 0:40:40And the caramel gives this cheesecake,
0:40:40 > 0:40:43strangely enough, the most wonderful caramel hue.
0:40:43 > 0:40:46Oh, it's a huge caramel!
0:40:46 > 0:40:47Oh!
0:40:49 > 0:40:51- Look at that.- Oh, man.
0:40:51 > 0:40:53Oh, oh...
0:40:53 > 0:40:56Let's make the cheesecake.
0:40:57 > 0:41:01Get your chilled base and place the tin in the middle
0:41:01 > 0:41:03of a large piece of foil.
0:41:03 > 0:41:05Bring the foil up the sides to create a foil bowl
0:41:05 > 0:41:09around the cheesecake and place on a medium-sized roasting tin.
0:41:09 > 0:41:11Look at that.
0:41:11 > 0:41:12Oh, man.
0:41:12 > 0:41:15Now pour your cheesecake filling on top of your base
0:41:15 > 0:41:19and surround the cake tin with boiling water, roughly 2cm
0:41:19 > 0:41:20up the sides of the tin.
0:41:23 > 0:41:25Right, put this into a preheated oven -
0:41:25 > 0:41:27160 degrees Celsius -
0:41:27 > 0:41:30for about 45 minutes.
0:41:30 > 0:41:32After three quarters of an hour, turn off the oven
0:41:32 > 0:41:36and leave the cheesecake inside for it to cool for a further hour.
0:41:38 > 0:41:40Then grab the mighty cheesecake
0:41:40 > 0:41:43and stick it in the fridge for a minimum of three hours
0:41:43 > 0:41:44and a maximum of 24.
0:41:48 > 0:41:51Whether your cheesecake is one of the baked or unbaked varieties,
0:41:51 > 0:41:53it doesn't matter.
0:41:53 > 0:41:56They all need to chill in the fridge in order for them to set.
0:41:57 > 0:42:00- How is the mighty beast? - Look at this.
0:42:00 > 0:42:04- How's the cheesecake?- Absolutely beautiful. Absolutely beautiful.
0:42:04 > 0:42:08Oh, that's set, hasn't it? Look, no cracks.
0:42:08 > 0:42:09'Gently release the cheesecake.'
0:42:11 > 0:42:14We don't want to crack this little fellow.
0:42:14 > 0:42:16'Then tidy the edges with a palate knife
0:42:16 > 0:42:19'and place your cake on a serving platter.'
0:42:22 > 0:42:24It's gorgeous in its magnificence.
0:42:24 > 0:42:26Now it's ready for decorating.
0:42:26 > 0:42:30I'm going to whip 300ml of double cream.
0:42:30 > 0:42:32Whip the cream into soft peaks.
0:42:32 > 0:42:34Meanwhile, break the reserved caramel into shards
0:42:34 > 0:42:36ready to scatter on the top.
0:42:43 > 0:42:47Then, using a dessert spoon, shape the cream into big,
0:42:47 > 0:42:49fluffy clouds over the cheesecake.
0:42:49 > 0:42:52White billowing folds of cloud.
0:42:56 > 0:42:57Time for bling.
0:42:59 > 0:43:03Just place the caramel shards across the top at jaunty angles.
0:43:03 > 0:43:05- Oh, wow.- It's special, isn't it?- Mm.
0:43:07 > 0:43:08This is proper.
0:43:11 > 0:43:15The caramel flavour in the cheesecake is absolutely gorgeous.
0:43:15 > 0:43:17- There's no two ways about it.- Yes.
0:43:17 > 0:43:20You bring that to the table after dinner
0:43:20 > 0:43:23and everybody round the table is going to get that view.
0:43:24 > 0:43:26It is absolutely beautiful.
0:43:28 > 0:43:29SHARP INTAKE OF BREATH
0:43:29 > 0:43:32There's more than enough in that to satisfy the most critical,
0:43:32 > 0:43:35greediest sweet tooth on the planet.
0:43:35 > 0:43:37And come back for more.
0:43:37 > 0:43:39Aye.
0:43:39 > 0:43:42Oh, you can see why people have been tempted
0:43:42 > 0:43:44by a cheesecake for centuries.
0:43:44 > 0:43:48This cake would befit a royal table as much as ours.
0:43:48 > 0:43:51It truly is the best of British.
0:43:53 > 0:43:56I hope you've enjoyed all of today's recipes.
0:43:56 > 0:43:58A big thank you to all our chefs today.
0:43:58 > 0:44:01Do make sure you join us for more next time.