0:00:02 > 0:00:05We've got some of the greatest dishes from your favourite TV chefs and we
0:00:05 > 0:00:08are serving them up alphabetically, here on the A to Z of TV Cooking.
0:00:25 > 0:00:28Today we have picked out some of the best of our A-to-Zs.
0:00:28 > 0:00:31Here is just some of what is on the menu.
0:00:31 > 0:00:34A culinary history lesson from Rachel Khoo.
0:00:34 > 0:00:39A dish that was created in the 1980s by the Reblochon cheesemakers.
0:00:41 > 0:00:45- A speedy razor clam dish from the Hairy Bikers.- Look, there's one.
0:00:45 > 0:00:47Look at them!
0:00:48 > 0:00:51And creative masterclass with Raymond Blanc's cafe creme.
0:00:54 > 0:00:59So let's start where every good alphabet starts, A is for Apple.
0:00:59 > 0:01:02And here is Nigel Slater with a savoury take
0:01:02 > 0:01:04on a good old-fashioned apple crumble.
0:01:05 > 0:01:08I am not the sort of cook who travels the world trying to find weird
0:01:08 > 0:01:12things to eat. But I do like to ring the changes.
0:01:12 > 0:01:16And much more fun, to my mind, is to make something I know very well.
0:01:16 > 0:01:22Something familiar. And give it a new lease of life. Give it a surprise.
0:01:25 > 0:01:30So I am taking an unusual approach to one of my favourites. Apple crumble.
0:01:30 > 0:01:34I want to play with the flavours and make a savoury version.
0:01:34 > 0:01:38Something to try with a Sunday roast, or even alongside some sausages.
0:01:39 > 0:01:41Half a dozen apples should be enough.
0:01:43 > 0:01:46There are two ways to approach the filling for a crumble.
0:01:46 > 0:01:49You either cook the food from raw with the crumble topping on it,
0:01:49 > 0:01:54or you just give the fruit a few minutes in a pan with a little
0:01:54 > 0:01:55bit of butter, to start with.
0:02:01 > 0:02:04So often cooking is about getting something on the table
0:02:04 > 0:02:08at the end of the day. It is about feeding the hungry hordes.
0:02:08 > 0:02:11But I think it can also be about having a little bit of fun.
0:02:13 > 0:02:17A rainy afternoon, a few ingredients, and just...playing a bit.
0:02:21 > 0:02:24These apples just need a few minutes to stew.
0:02:24 > 0:02:30Plenty of time to make my crumble topping. It starts in the usual way.
0:02:30 > 0:02:32Butter, flour.
0:02:32 > 0:02:35I'm just going to rub the butter into the flour,
0:02:35 > 0:02:38which you can do in a food processor, and takes seconds.
0:02:40 > 0:02:44But I like the feel of food in my hands, particularly baking.
0:02:44 > 0:02:46I just end up with a good, rich, basic crumble.
0:02:50 > 0:02:52Check the apples, see how they are coming on.
0:02:54 > 0:02:56Now, they are looking good. Nice and soft.
0:02:57 > 0:03:01I'm going to put in a little bit of Madeira. Could have used Marsala.
0:03:04 > 0:03:10Just something to give it a grown-up flavour. So far, so traditional.
0:03:10 > 0:03:13But I want my crumble to be a bit different.
0:03:13 > 0:03:16Time for the savoury twist. Apples and cheese.
0:03:17 > 0:03:19One of life's perfect marriages.
0:03:19 > 0:03:24So, I'm going to grate into that a little bit of Parmesan cheese.
0:03:26 > 0:03:29A good strong Parmesan will add real flavour to this.
0:03:32 > 0:03:35Probably need three or four tablespoons.
0:03:37 > 0:03:41Breadcrumbs will add to the savoury edge and crisp up beautifully.
0:03:44 > 0:03:47Just thinking of something that will work with the apples.
0:03:47 > 0:03:51Maybe a little bit of thyme. Lemon thyme.
0:03:51 > 0:03:53It just adds that extra little bit of freshness.
0:03:56 > 0:04:00Lemon thyme works well in stuffing. And will add a delicate freshness.
0:04:03 > 0:04:05So, the apple is really quite soft.
0:04:05 > 0:04:08And it has soaked up a little bit of that alcohol.
0:04:08 > 0:04:10And then, gets its crumble topping.
0:04:13 > 0:04:16Final shower of Parmesan, into the oven it goes.
0:04:18 > 0:04:20I am grateful for the rain today.
0:04:20 > 0:04:24It is a wonderful excuse to stay inside, pour myself a drink,
0:04:24 > 0:04:27and just enjoy the scent of baking.
0:04:28 > 0:04:31It is deeply savoury from the cheese and thyme.
0:04:31 > 0:04:33But there is definitely the sweetness of apple in there too.
0:04:38 > 0:04:39Looks like a crumble.
0:04:44 > 0:04:47Something very familiar and friendly about that.
0:04:47 > 0:04:51I am expecting pudding but I am actually getting something
0:04:51 > 0:04:53that reminds me of an old-fashioned Ploughman's lunch.
0:04:53 > 0:04:55With a big lump of cheese and an apple.
0:04:55 > 0:04:58It would be a really nice thing to have on the side
0:04:58 > 0:05:00with some cold roast meat.
0:05:01 > 0:05:03Quite unusual, but it is a success.
0:05:07 > 0:05:10The cheese has made a classic apple crumble into something
0:05:10 > 0:05:13intriguing, for very little effort.
0:05:13 > 0:05:15I would happily eat this for supper any day of the week.
0:05:15 > 0:05:17And especially with sausages.
0:05:22 > 0:05:27And we are off to the Caribbean for our next best of letter. Which is J.
0:05:27 > 0:05:30And it stands for a style of cooking. Jerk cooking in fact.
0:05:30 > 0:05:34It originated in Jamaica which is where we are meeting Levi Roots.
0:05:38 > 0:05:41For centuries these Caribbean islands have
0:05:41 > 0:05:43been at the crossroads of global trade.
0:05:43 > 0:05:47And their cuisine combines flavours from all over the world.
0:05:48 > 0:05:51But if all this looks a bit exotic, don't worry.
0:05:51 > 0:05:54The good news is you don't have to travel around the world to
0:05:54 > 0:05:56get your ingredients.
0:05:56 > 0:05:59Everything I'm going to cook in this series you can get
0:05:59 > 0:06:01hold of in your local shops.
0:06:01 > 0:06:05And to make it really easy you could put together a little treasure
0:06:05 > 0:06:08chest with the ingredients we will use again and again.
0:06:08 > 0:06:11Let's call it a sunshine kit.
0:06:11 > 0:06:13If you have got these essentials in your kitchen,
0:06:13 > 0:06:15Caribbean cooking will be a breeze.
0:06:18 > 0:06:23I have put in ginger, which adds heat as well as flavour. How much?
0:06:23 > 0:06:28- Five dollars.- That is Jamaican dollars, by the way. Allspice,
0:06:28 > 0:06:31or pimento. Scotch Bonnet pepper, my favourite.
0:06:31 > 0:06:34These are one of the world's hottest chilli peppers.
0:06:34 > 0:06:36You have any nutmeg there, lady?
0:06:36 > 0:06:39Lord have mercy! Fantastic. Fresh nutmeg.
0:06:39 > 0:06:42Next, some sweet-scented thyme.
0:06:42 > 0:06:44I have got to say, this is really fresh stuff.
0:06:46 > 0:06:47And finally, a bit of bay leaf.
0:06:47 > 0:06:50Now, in there I should have everything
0:06:50 > 0:06:53I need to bring a bit of sunshine to your kitchen.
0:06:53 > 0:06:57Lots of these flavours go into the most popular fast-food in Jamaica.
0:06:57 > 0:07:00The legendary jerk chicken.
0:07:00 > 0:07:03You see these oil drum barbecues, called jerk pans,
0:07:03 > 0:07:05everywhere across the Caribbean.
0:07:05 > 0:07:09Jerk has been described as Jamaica's culinary gift to the world.
0:07:09 > 0:07:12And it has a rich history.
0:07:12 > 0:07:16Jerk is a spicy seasoning rubbed in with chicken, pork, fish,
0:07:16 > 0:07:18or pretty much anything!
0:07:18 > 0:07:21The cooking method is said to have been used by Jamaica's
0:07:21 > 0:07:24original inhabitants, the Arawak Indians.
0:07:24 > 0:07:27They laid their meat on pimento wood strips in a fire pit.
0:07:27 > 0:07:30Perhaps the world's first barbecue.
0:07:30 > 0:07:33Do you know, jerk is just not about how you cook it?
0:07:33 > 0:07:36It is the spices you use and what you put in it.
0:07:36 > 0:07:40So today I'm going to make my sticky jerk wings with sugared oranges.
0:07:40 > 0:07:43This is first-rate finger food.
0:07:43 > 0:07:47A modern twist on traditional jerk flavours.
0:07:47 > 0:07:50I have kept the spice but added a delicious sweetness with honey.
0:07:50 > 0:07:55A fantastic accompaniment are these sugared orange slices,
0:07:55 > 0:07:58which are caramelised on the barbecue.
0:07:58 > 0:08:03First I'm going to need four spring onions. Get rid of the ugly bits.
0:08:05 > 0:08:06Chop them roughly.
0:08:06 > 0:08:09Because I am going to put them in a pestle and mortar.
0:08:09 > 0:08:13Next, I'm going to plunder that fabulous Caribbean sunshine kit.
0:08:14 > 0:08:17Two tablespoons of thyme leaves.
0:08:17 > 0:08:20I am not going to chop these, I'm just going to flake off the leaves.
0:08:20 > 0:08:23One Scotch Bonnet pepper. And I'm going to choose a red one.
0:08:25 > 0:08:27You know, Scotch Bonnet pepper is always optional.
0:08:27 > 0:08:29Jerk is not about the heat, it is
0:08:29 > 0:08:33about the flavours of the spices that you put together.
0:08:33 > 0:08:36A knob of ginger. Chop that up finely.
0:08:36 > 0:08:39I'm going to put all this lot into a pestle and mortar.
0:08:39 > 0:08:43There are two kinds of seasoning for jerk.
0:08:43 > 0:08:46The first one is what you call dry seasoning.
0:08:46 > 0:08:49Then you have the wet rub, which is what I'm going to make.
0:08:49 > 0:08:53I am going to add 100 mls of cider vinegar.
0:08:53 > 0:08:55One teaspoonful of cinnamon.
0:08:55 > 0:09:02Three tablespoons of honey. Next, pimento, or allspice.
0:09:02 > 0:09:04Two tablespoons of olive oil.
0:09:05 > 0:09:07Add a bit of salt and pepper, mash it up,
0:09:07 > 0:09:09and then transfer it to a bowl.
0:09:11 > 0:09:15The sweetness and the spices are a lip-smacking combination. Wow!
0:09:15 > 0:09:20Some really fresh chicken wings here. Just pop them in.
0:09:20 > 0:09:22Just going to leave this for about four hours, to marinade.
0:09:22 > 0:09:25But better still, overnight. But, you know what?
0:09:25 > 0:09:28I have got some already prepared.
0:09:28 > 0:09:30I have made myself a little barbecue here.
0:09:30 > 0:09:33Just as I would as a little boy. Nothing fancy. Have a look.
0:09:35 > 0:09:36Once you have put them on the barbecue,
0:09:36 > 0:09:39turn them every couple of minutes or so.
0:09:41 > 0:09:45This stunning spot happens to be a sugar plantation.
0:09:45 > 0:09:49Sugar has long been a core crop in Jamaica.
0:09:49 > 0:09:54I am serving my sticky jerk chicken wings with sugared orange slices.
0:09:54 > 0:09:58Quarter your oranges and coat them generously in the sugar.
0:10:00 > 0:10:03I know, it is exciting! I think you can see where I'm going with this.
0:10:06 > 0:10:08Add the oranges, sugared side down.
0:10:08 > 0:10:10Once they get brown, just turned them over.
0:10:14 > 0:10:19These are so easy, but so delicious. Have a go on your barbecue.
0:10:21 > 0:10:25And now, to round the day off, a little local spectacle.
0:10:26 > 0:10:27Burning the cane.
0:10:28 > 0:10:32In preparation for the harvesters, the cane field is set on fire to
0:10:32 > 0:10:35clear away all the leftover brushwood.
0:10:35 > 0:10:36Leaving just the cane stalks.
0:10:41 > 0:10:43There is nothing like dinner by the fire!
0:10:47 > 0:10:52Now, time for desert. And we have got one here, with two L ingredients.
0:10:52 > 0:10:55It is a lemon and lime cream tart.
0:10:55 > 0:10:58- And your chef this time, Jamie Oliver.- Woo hoo!
0:10:58 > 0:11:02- What do you want me to do, Jamie? - Can you wash those limes?
0:11:02 > 0:11:05- We are only going to get the zest of those.- What are you making, Jamie?
0:11:05 > 0:11:08Lemon and lime cream tart. Dead simple.
0:11:08 > 0:11:13I have got a pastry shell in the freezer.
0:11:14 > 0:11:16And I think, short pastry, sweet, short pastry,
0:11:16 > 0:11:19is best out of the freezer, straight in the oven.
0:11:19 > 0:11:22And it doesn't seem to shrink or anything like that.
0:11:22 > 0:11:24If you put your pastry in and the filling in,
0:11:24 > 0:11:27the pastry will be soggy at the bottom.
0:11:27 > 0:11:28So...
0:11:28 > 0:11:32For the filling, basically what I need, get a bowl, eight eggs,
0:11:32 > 0:11:36just break them in there, the whole lot. Right.
0:11:36 > 0:11:41I need some sugar in here. I need 340g.
0:11:41 > 0:11:44So, I have just chucked the sugar in here with the eggs.
0:11:44 > 0:11:48Just whisk it until it is kind of pale. And all dissolved.
0:11:50 > 0:11:53Lee is a big desert freak. Aren't you, mate?
0:11:53 > 0:11:57- I always save a little bit of space for desert.- A little bit of space!
0:11:57 > 0:12:03He likes extra large portions, yes! Uncle Lee doing a fine job.
0:12:03 > 0:12:04A slow job.
0:12:04 > 0:12:08Yeah, but some of the best things in life are slow, aren't they, mate?
0:12:08 > 0:12:12- Have I got enough?- Beautiful. Lee has done a fine job.
0:12:12 > 0:12:14Look at that green.
0:12:14 > 0:12:18That is dead cool. That looks good and it will taste right good.
0:12:18 > 0:12:19Immediate flavour.
0:12:21 > 0:12:24- Right, let's get about six lemons. - You want me to cut these in half?
0:12:24 > 0:12:26Yes, if you can cut these in half,
0:12:26 > 0:12:30and I will start juicing along with you. I need 300 millilitres.
0:12:30 > 0:12:32Generally I do a little bit more lime than lemon,
0:12:32 > 0:12:34because it is not quite as strong in flavour.
0:12:34 > 0:12:36At least not when it is cooked anyway.
0:12:36 > 0:12:40- Why do you not use one of those lemon squeezers? Is it easier?- Yeah.
0:12:40 > 0:12:42It is easier. But I haven't got one!
0:12:42 > 0:12:45Of all the toys in my kitchen, I haven't got a lemon squeezer.
0:12:45 > 0:12:48There is something about squeezing that I like.
0:12:48 > 0:12:52- You have got a very good squeezing action.- Yes, proud of it!
0:12:52 > 0:12:54Do you cook together a lot, you two?
0:12:54 > 0:12:58Yeah, Lee has cooked a couple of delights for me. Do you remember?
0:12:58 > 0:13:03- What was that?- It was about four years ago.- That long ago?
0:13:03 > 0:13:08- Fisherman's surprise.- No, captain's delight.- What?- Captain's delight.
0:13:08 > 0:13:12- Captain's delight.- Yeah, it was so good I couldn't remember the name!
0:13:14 > 0:13:19It was, Lee went on a bit of a mission, he made a ship,
0:13:19 > 0:13:23- constructed a ship out of toast. - And baked beans.
0:13:24 > 0:13:27And he made this sea of baked beans.
0:13:27 > 0:13:30And by the time I'd finished it I had got to the bottom of the sea
0:13:30 > 0:13:32and there was a chest of treasure which happened to be a big chunk
0:13:32 > 0:13:36of rather mature old plastic cheese at the bottom.
0:13:36 > 0:13:39It's what you call an interactive meal, isn't it, eh?
0:13:39 > 0:13:43- Interact?- You are searching for something.- Shut up!
0:13:43 > 0:13:48Right, let's just have a look. Cool. Basically I just get a sieve now.
0:13:50 > 0:13:53Because there's quite a few pips in it.
0:14:01 > 0:14:03So we are done. That is basically it. Sweet as.
0:14:03 > 0:14:07Just got to add some cream. 350 millilitres of double cream.
0:14:08 > 0:14:13Very, very simple. The tart shell is ready.
0:14:13 > 0:14:16I'm kind of wondering why I put it in such a big bowl now.
0:14:16 > 0:14:17Because I have got to pick it up!
0:14:17 > 0:14:20You can take the tart shell out and put the filling in,
0:14:20 > 0:14:21but actually, I find that a pain.
0:14:21 > 0:14:24So I just pour it, just pull the tray out, pour it in.
0:14:27 > 0:14:30Much easier this way, because you don't spill any.
0:14:30 > 0:14:36- How long does that take to cook then?- Erm... About 20 minutes.
0:14:39 > 0:14:42But you never know, really. It depends on the oven.
0:14:42 > 0:14:43Basically you want to cook it
0:14:43 > 0:14:45until the centre is just a little bit wobbly.
0:14:45 > 0:14:48Right? Then you know that around that it is pretty much set.
0:14:48 > 0:14:52By the time you've taken it out and let it rest for an hour,
0:14:52 > 0:14:54it will cut really smooth.
0:14:55 > 0:14:56Be lovely.
0:14:56 > 0:14:59And it's good, because all the work's done now. Do you know what I mean?
0:14:59 > 0:15:01One tart, lots of girls.
0:15:19 > 0:15:21Now, whilst cooking this recipe,
0:15:21 > 0:15:25Rachel Khoo keeps on saying to us that it is not that easy on the nose.
0:15:25 > 0:15:31In fact, it is a bit whiffy. But they look fantastic.
0:15:31 > 0:15:34N is for nests, or as they say in France, "nids".
0:15:40 > 0:15:44Tartiflette is a dish that was created in the 1980s
0:15:44 > 0:15:46by the Reblochon cheesemakers.
0:15:46 > 0:15:51Reblochon is a smelly French cheese.
0:15:51 > 0:15:54Yes, it is pretty smelly, but super yummy.
0:15:57 > 0:16:02You need about half a kilo of waxy potatoes. I'm going to Julienne
0:16:02 > 0:16:06my potatoes, make them into little matchsticks on my mandolin.
0:16:06 > 0:16:11If you don't have a mandolin you could slice it by hand.
0:16:15 > 0:16:18You can see it looks a bit like a twig.
0:16:18 > 0:16:24I find that potatoes sliced on a mandolin make the best shaped nest.
0:16:27 > 0:16:35Finely chop an onion. Whack them in the pan. Garlic.
0:16:35 > 0:16:37Smelly work this.
0:16:37 > 0:16:40Smelly onions, smelly cheese, smelly garlic,
0:16:40 > 0:16:45but it makes for an extra tasty dish. Put this on the hob.
0:16:47 > 0:16:49I'm going to throw in a bay leaf too.
0:16:49 > 0:16:52While that starts cooking I'll cut up my lardon.
0:16:59 > 0:17:03While that is sizzling away I will to cut up my stinky Reblochon cheese.
0:17:03 > 0:17:09Look at that. All squashy in the middle. Yum.
0:17:09 > 0:17:14You'll need 250 grams of Reblochon, which comes from the Alps.
0:17:14 > 0:17:18If you don't like Reblochon, You could use a brie, Camembert.
0:17:18 > 0:17:20OK, that is the cheese done.
0:17:20 > 0:17:25I'm going to throw in 100 millilitres of dry white wine.
0:17:25 > 0:17:27And you just want to cook that
0:17:27 > 0:17:30until there is about a tablespoon of liquid left.
0:17:33 > 0:17:37My wine has reduced down and I will add my potatoes.
0:17:37 > 0:17:40I'm going to pour this into the bowl.
0:17:40 > 0:17:44And I have got to fish out the bay leaf.
0:17:44 > 0:17:47Now, this is what you should do before you add the potatoes. Ah, yes.
0:17:47 > 0:17:54Found you. OK. Throw in the cheese. Look at all that cheese.
0:17:54 > 0:17:58You only live once, that's what they say! Give it a stir, grab your tin.
0:18:00 > 0:18:04The tins are already buttered, so just load up each section.
0:18:04 > 0:18:09Overfill it, because it kind of shrinks a little bit.
0:18:09 > 0:18:14Might not be the prettiest of dishes, but when it tastes this good,
0:18:14 > 0:18:16who cares? Into the oven they go.
0:18:18 > 0:18:19And I'm going to clean up.
0:18:22 > 0:18:24After about 15 minutes they will be cooked.
0:18:27 > 0:18:32It smells certainly quite cheesy now. Let's have a look.
0:18:32 > 0:18:35Oh, it is bubbling away. They look amazing.
0:18:35 > 0:18:37Yummy. Good stuff.
0:18:37 > 0:18:41All right, I'm going to scoop one out. Scoop it all out.
0:18:42 > 0:18:44It is like heaven on a plate.
0:18:47 > 0:18:53The Reblochon cheese is melted, smoky bacon flavour,
0:18:53 > 0:18:56bit of crunch from the potato on the top,
0:18:56 > 0:18:59but then it is all kind of soft and cooked in the middle.
0:18:59 > 0:19:01It is delicious.
0:19:01 > 0:19:04What these little tartiflettes lack in looks
0:19:04 > 0:19:05they make up for in taste.
0:19:05 > 0:19:07A delicious springtime lunch.
0:19:10 > 0:19:12So we're now going to look at a recipe using pheasant.
0:19:12 > 0:19:17Which is a bird, which as you will see, Clarissa from the Two Fat Ladies
0:19:17 > 0:19:20absolutely loathes in the wild, but loves on a plate.
0:19:21 > 0:19:26I am making pheasant and pickled walnut terrine.
0:19:26 > 0:19:32You may think that game is for the rich, the idle, and the aristocrats.
0:19:32 > 0:19:34But you would be wrong.
0:19:34 > 0:19:38Game is lean, fat-free if you must, delicious, more importantly.
0:19:39 > 0:19:43And you can even buy it in supermarkets these days.
0:19:43 > 0:19:45And what I'm doing at the moment
0:19:45 > 0:19:49is I am lining this terrine with streaky bacon.
0:19:51 > 0:19:56It is actually, as you can see, not so much a terrine as a loaf tin.
0:19:56 > 0:20:00But that is fine. And what I am doing is I am just flattening out the bacon
0:20:00 > 0:20:04a little bit. So that it will go better around the tin.
0:20:04 > 0:20:08I love pheasant. I had a lot of access to pheasant in my life.
0:20:08 > 0:20:13You did. You farmed them, didn't you? Actually looked after them.
0:20:13 > 0:20:17Yes, I managed a pheasant farm. And cooked at the same time.
0:20:17 > 0:20:22- We had 25,000 pheasants.- Heavens.
0:20:22 > 0:20:25And don't let the fluffy bunny brigade ever tell you
0:20:25 > 0:20:27that they are dear, sweet creatures.
0:20:27 > 0:20:30They are one of God's nastiest animals.
0:20:30 > 0:20:34They come out of the egg trying to peck each other's eyes out.
0:20:35 > 0:20:37They are a very nasty bird indeed.
0:20:37 > 0:20:43But they do have the advantage of tasting delicious. They must be hung.
0:20:43 > 0:20:48You can't, as you can with grouse or partridge,
0:20:48 > 0:20:51take it straight off the moor and cook it.
0:20:51 > 0:20:54A pheasant that isn't hung has no flavour whatsoever.
0:20:54 > 0:20:56None, and rather dry.
0:20:56 > 0:21:01And like Jennifer's rabbit, pheasant has no real fat in it.
0:21:01 > 0:21:04So you have to add some fat.
0:21:04 > 0:21:06And that is why the bacon for this terrine
0:21:06 > 0:21:09because it will lubricate it and make it moist.
0:21:09 > 0:21:12Apart from the fact that if you use good bacon, it will taste delicious.
0:21:13 > 0:21:18So I have now lined this tin. And then you put in the pheasant.
0:21:18 > 0:21:23This is the meat from a whole pheasant. Cut it into strips.
0:21:23 > 0:21:25Both the white meat and the dark meat.
0:21:25 > 0:21:30I have had it marinating overnight in red vermouth.
0:21:33 > 0:21:37Pack it in well. An amazing amount of meat on a pheasant.
0:21:37 > 0:21:41People are constantly surprised.
0:21:41 > 0:21:45Now that I have half-filled this terrine I'm going to
0:21:45 > 0:21:48put in a layer of pickled walnuts.
0:21:48 > 0:21:50I hope they are not the disgusting,
0:21:50 > 0:21:52heavily vinegared ones you get in pubs.
0:21:52 > 0:21:53I don't like that taste.
0:21:53 > 0:21:57God forbid, Jennifer. No! Look. Lovely little things.
0:21:57 > 0:22:01My own green walnuts picked in the garden this morning,
0:22:01 > 0:22:03which I shall pickle in due course.
0:22:03 > 0:22:06- I have brought them along just to show you.- Very proud making.
0:22:06 > 0:22:08Very proud making, yes.
0:22:08 > 0:22:12Anyway, here are some I did earlier. Like, last year, you know.
0:22:12 > 0:22:16- They look wonderful.- And you just slice them. Not too thin though.
0:22:16 > 0:22:19You don't need to be painstaking.
0:22:19 > 0:22:22You can buy them in any good delicatessen
0:22:22 > 0:22:25and they are lovely things.
0:22:25 > 0:22:29You can add them to anything, add them to beef stew very easily.
0:22:29 > 0:22:32They give a good colour to it. And a nice flavour.
0:22:32 > 0:22:34You are flouring your rabbit that way.
0:22:34 > 0:22:37- That is a very good way of doing it. - It is the only way.
0:22:37 > 0:22:39It is terrible, putting it out on a basin
0:22:39 > 0:22:42and dib-dabbing on and everything gets sort of soggy.
0:22:42 > 0:22:46And you spend half an hour scrubbing it off the kitchen table afterwards.
0:22:46 > 0:22:47There we are.
0:22:47 > 0:22:50And now I am going to put the other half of this pheasant on
0:22:50 > 0:22:52and fill it up to the top.
0:22:56 > 0:23:01So now I have filled up the terrine. I'm just going to cover it
0:23:01 > 0:23:08with some more pieces of bacon. You see how really simple this is.
0:23:08 > 0:23:12Everybody thinks terrines are so complicated. This is terribly easy.
0:23:15 > 0:23:16So, there we are.
0:23:16 > 0:23:19I'm just going to put it in a bain-marie and put it in the oven.
0:23:19 > 0:23:21A bain-marie. "Mary's bath".
0:23:21 > 0:23:24Everybody thinks it is something terribly mystical and wonderful,
0:23:24 > 0:23:29but it is actually just any old pan with some water in the bottom of it.
0:23:29 > 0:23:33And it is just so that the bottom of what you are cooking does not burn.
0:23:34 > 0:23:37- It steams a little as well, which helps the process.- Whoops.
0:23:43 > 0:23:44There we are.
0:23:47 > 0:23:50Splendid for lunch with a salad, or as a starter.
0:23:55 > 0:23:58Now, our next chefs are known for their beards.
0:23:58 > 0:24:00So you wouldn't have them down as fans of a razor.
0:24:00 > 0:24:04But one that they actually rave over is the razor clam.
0:24:04 > 0:24:08And here with the best of R dish, are the Hairy Bikers.
0:24:11 > 0:24:14We're going to make chilli and garlic razor clams
0:24:14 > 0:24:18served with parsley crumbs and a harissa and saffron mayonnaise.
0:24:20 > 0:24:24Ancient foraged food meets the flavours of contemporary cooking.
0:24:27 > 0:24:30First up, we cook the clams in boiling water.
0:24:30 > 0:24:32And you don't need to do that for long.
0:24:32 > 0:24:33Literally, it is for seconds,
0:24:33 > 0:24:35because they will open pretty quickly.
0:24:35 > 0:24:38As soon as they are open, they are cooked.
0:24:43 > 0:24:51There is one. Look at them! Say hello to daddy. Look at those.
0:24:51 > 0:24:52They are cooked.
0:24:52 > 0:24:55And if you like eating mussels, if you like cockles,
0:24:55 > 0:24:59the sweetest shellfish, these are better.
0:24:59 > 0:25:03But we can't tell you enough, the key is, you saw it took seconds,
0:25:03 > 0:25:06the key with razor clams is not to overcook them.
0:25:06 > 0:25:10- Because if you do they will go chewy and rubbery.- Squashed balls.
0:25:12 > 0:25:13Drain them off.
0:25:13 > 0:25:17And while they are cooling, we will get on with the other components.
0:25:17 > 0:25:21I am going to chop one chilli and eight cloves of garlic to make
0:25:21 > 0:25:23an infusion which we will pour over the clams.
0:25:25 > 0:25:29While Si is doing that, I'm going to fry up 50 grams of bread crumbs
0:25:29 > 0:25:33which I will mix with a handful of rough chopped parsley.
0:25:33 > 0:25:35It is just so nice to sprinkle over the razor clams
0:25:35 > 0:25:38when they have been dressed with a garlic and olive oil.
0:25:38 > 0:25:40All the razor clams, they are wonderful.
0:25:40 > 0:25:44This is British produce and it does not come much better.
0:25:44 > 0:25:47For the oil it is really important not to burn the garlic
0:25:47 > 0:25:48when you cook it.
0:25:48 > 0:25:50Do you know how we keep going,
0:25:50 > 0:25:54"Oh, listen, start with something in your pan"? Not this time.
0:25:54 > 0:25:57What we are going to do is we are going to put the chilli in,
0:25:57 > 0:26:00and we're going to put the garlic, again, into a cold pan.
0:26:02 > 0:26:07We're going to cover it with olive oil, and quite a lot of olive oil.
0:26:07 > 0:26:10Now, look at the heat here. It is really quite low.
0:26:10 > 0:26:13So we're just going to very slowly bring that up to temperature.
0:26:13 > 0:26:14Very slowly.
0:26:15 > 0:26:20We're going to season it up with lots of black pepper.
0:26:22 > 0:26:25And salt. And then just to stir it in.
0:26:27 > 0:26:29We're going to leave the breadcrumbs to cool
0:26:29 > 0:26:31before we add in the parsley.
0:26:32 > 0:26:36In the meantime, we can get on with the last bit of the recipe.
0:26:36 > 0:26:39The harissa and saffron mayonnaise.
0:26:39 > 0:26:42- I love saffron. - The smell is lovely.- Absolutely.
0:26:42 > 0:26:47- You love it, you really do, don't you?- More expensive than gold.
0:26:47 > 0:26:49Just put a good handful in there.
0:26:49 > 0:26:52Keith Floyd always used to say, "When people say to me,
0:26:52 > 0:26:56"how much saffron do I use? I say, how much can you afford?"
0:26:56 > 0:26:58A splash of boiling water on that.
0:26:58 > 0:27:01Look at the colour that comes out of that instantly.
0:27:01 > 0:27:03It is going to make the most fantastic,
0:27:03 > 0:27:05colourful tasting mayonnaise.
0:27:05 > 0:27:06Leave that to cool.
0:27:06 > 0:27:07Saffron is interesting.
0:27:07 > 0:27:10It is thought that the Phoenicians, when trading for tin
0:27:10 > 0:27:13with the Cornish, swapped saffron for tin.
0:27:13 > 0:27:18And this could explain the Cornish love of making saffron cakes.
0:27:18 > 0:27:20But we do know that in the 16th century
0:27:20 > 0:27:23saffron was grown in Britain.
0:27:23 > 0:27:27Particularly in Essex. Saffron Walden. Look at that.
0:27:27 > 0:27:29A tan like an Essex girl.
0:27:31 > 0:27:35Now, for the other main ingredient.
0:27:35 > 0:27:36This is harissa.
0:27:36 > 0:27:38It is a chilli paste that goes really well
0:27:38 > 0:27:40with Middle Eastern food.
0:27:40 > 0:27:43A lot of people think it is Moroccan but originally it is Tunisian.
0:27:43 > 0:27:47And it is fantastic. So put a teaspoon of that in the bowl.
0:27:47 > 0:27:50What is great about cooking in Britain is that we get
0:27:50 > 0:27:55to spice up our lives with fantastic international ingredients.
0:27:55 > 0:27:58The one that we are using is rose harissa, not as hot and fiery,
0:27:58 > 0:28:01because you can get some that blow your socks off.
0:28:03 > 0:28:05But these are all really robust flavours.
0:28:05 > 0:28:08And honestly, the razor clams can take it.
0:28:10 > 0:28:14Add in a couple of large tablespoons of mayonnaise, and mix it in.
0:28:15 > 0:28:18- That looks gorgeous, man. - And now mix the saffron in.
0:28:22 > 0:28:27We don't waste any of this. Look at that!
0:28:29 > 0:28:32Somewhat tasty and somewhat psychedelic.
0:28:32 > 0:28:35That is what you call a seafood sauce. Spoon is clean.
0:28:38 > 0:28:42Oh, yeah. Oh, yeah. It is earthy as well, it is lovely.
0:28:42 > 0:28:46By now my chilli and garlic infused oil should be ready.
0:28:46 > 0:28:50This is when it is ready. Look. Little bubbles in the oil.
0:28:52 > 0:28:57So, and that point, take it off the heat. And leave it. That is it.
0:28:57 > 0:28:58It is done.
0:29:01 > 0:29:04Put the parsley in the crumbs, and we're nearly there.
0:29:04 > 0:29:07We have got the clams. Got the dressing.
0:29:07 > 0:29:09Got the accompaniments.
0:29:09 > 0:29:11- Got the oil.- Got its juice.- Lovely.
0:29:11 > 0:29:14- Start building now, can't we? - We can.
0:29:14 > 0:29:22Let's show you how to dress a razor clam. Really, really simple.
0:29:22 > 0:29:27- Save the shells.- They come out the shells easy, don't they?- Yes.
0:29:27 > 0:29:30This bit here, you don't want.
0:29:30 > 0:29:34And then, you want to make a cut,
0:29:34 > 0:29:36across there like that.
0:29:36 > 0:29:40Look at that. Beautiful piece of meat. We want all that.
0:29:40 > 0:29:46Just nip that off like that. So we have two lovely pieces of meat.
0:29:46 > 0:29:48This bit you chuck.
0:30:00 > 0:30:02Take the shells and snap the hinge,
0:30:02 > 0:30:05so they lie flat on a baking tray.
0:30:05 > 0:30:07Then replace the prepared clams.
0:30:13 > 0:30:15There we are. Lovely.
0:30:16 > 0:30:19Dress them with the infused garlic and chilli oil.
0:30:19 > 0:30:21Coastal foraging is interesting,
0:30:21 > 0:30:24because it is far from being like survivalist food.
0:30:24 > 0:30:26It is quite haute cuisine.
0:30:26 > 0:30:29You could eat this in a very fancy restaurant and be happy.
0:30:31 > 0:30:32There we are. Beautiful.
0:30:35 > 0:30:39Last of all, the clams need to go under a blisteringly hot grill
0:30:39 > 0:30:41for two to three minutes.
0:30:41 > 0:30:43Move the shelf up as close as you can get it to the grill,
0:30:43 > 0:30:48and under a preheated grill, which is key, stick your razor clams in.
0:30:55 > 0:31:00- They are starting to go.- Yeah. - Perfect.- Nicely sizzling away.
0:31:05 > 0:31:08Lovely.
0:31:12 > 0:31:15Now, just dress that with the crumbs and parsley.
0:31:18 > 0:31:20And on the side, a nice big dipping dollop
0:31:20 > 0:31:26- of the saffron and harissa mayo. - That looks fantastic.
0:31:28 > 0:31:31Hey, mate, I think that is what I would call a Michelin star forage.
0:31:31 > 0:31:37- I am with you.- Top scrounge, that one.- Should we?- I think we should.
0:31:37 > 0:31:38- Forks or forage?- Forage.
0:31:43 > 0:31:44Mayo, garlic, crumbs...
0:31:51 > 0:31:55The chilli and the razor clam, it is so sweet, and then,
0:31:55 > 0:32:00you have that lovely savoury hit with the garlic and the oil. Fabulous.
0:32:00 > 0:32:03And you dip the mayo in and you get that earthy thing with
0:32:03 > 0:32:06the saffron. Honestly, it is amazing.
0:32:06 > 0:32:08If you like squid, you would like these.
0:32:08 > 0:32:11If you like mussels, you will like these.
0:32:11 > 0:32:14If you love scallops, you will go bonkers for these.
0:32:14 > 0:32:17And if you like food for nothing, give this one a go.
0:32:18 > 0:32:22They're here, on our beaches and on our shorelines,
0:32:22 > 0:32:24and they are fantastic.
0:32:24 > 0:32:28All you need, a bit of courage, a good sense of the tides,
0:32:28 > 0:32:30and a bag of salt.
0:32:34 > 0:32:37Cooking foraged food and eating the oldest grub around, it is
0:32:37 > 0:32:41a great way to connect with our very earliest foodie ancestors.
0:32:43 > 0:32:47But it is great to combine those primal flavours with the best taste
0:32:47 > 0:32:51that modern cooking has to offer, fusing the really old and the new.
0:32:53 > 0:32:56We have got a triple whammy of S's in this dish.
0:32:56 > 0:33:00This is the marvellous Mary Berry, and she has come up trumps,
0:33:00 > 0:33:03cooking her beautiful salmon with a sorrel and spinach sauce.
0:33:05 > 0:33:08This is sort of a hollandaise sauce.
0:33:08 > 0:33:11But there is no difficulty in making it.
0:33:11 > 0:33:15It will not separate, it is everlasting, and it is easy.
0:33:15 > 0:33:18Not quite as rich as hollandaise either. What more could you want?
0:33:18 > 0:33:21It starts with a tub of low fat creme fraiche,
0:33:21 > 0:33:24straight into the processor, with one egg yolk.
0:33:24 > 0:33:28Then I'm going to add the juice of half a lemon.
0:33:29 > 0:33:31So it is a nice lemony sauce.
0:33:31 > 0:33:34And two level teaspoons of flour to thicken it.
0:33:34 > 0:33:37Just like that. One...two.
0:33:37 > 0:33:40And then I have got some melted butter here.
0:33:40 > 0:33:44Half the amount you would use in a traditional hollandaise.
0:33:44 > 0:33:46And some salt and pepper.
0:33:46 > 0:33:51And I know that purists will always use white pepper in a white sauce
0:33:51 > 0:33:56but I like to see the flecks of black. On goes the lid.
0:33:56 > 0:33:59Whizz it together until it is all emulsified.
0:34:02 > 0:34:04And that doesn't take a moment.
0:34:04 > 0:34:07Then cook out the flour in a bowl over simmering water.
0:34:07 > 0:34:11Now, this is a really good sauce to make ahead.
0:34:11 > 0:34:15And hollandaise you've got to make at the last minute.
0:34:15 > 0:34:19Often a recipe will say gently reheat it.
0:34:19 > 0:34:22Well, half the time if you try to gently reheat hollandaise,
0:34:22 > 0:34:26it separates. So this is very un-temperamental.
0:34:26 > 0:34:29So, we have in the bowl everything
0:34:29 > 0:34:32except for the spinach and the sorrel.
0:34:32 > 0:34:36The reason for not adding it now is, if you cook sorrel and spinach,
0:34:36 > 0:34:40and keep it hot for a long time, it goes grey.
0:34:40 > 0:34:42So we will add it at the very last minute.
0:34:42 > 0:34:46And while that thickens we can get our fresh herbs ready for the pot.
0:34:46 > 0:34:49So, I have already got the sorrel here.
0:34:49 > 0:34:52And it is nice young sorrel.
0:34:52 > 0:34:54And it has a sharp, lemony flavour.
0:34:54 > 0:34:58I'm going to take some of those stalks off. Like that.
0:34:58 > 0:34:59And then chop it up.
0:35:01 > 0:35:04Sorrel was a very popular in Tudor times.
0:35:05 > 0:35:10But nowadays not many people use it. It is so easy to grow.
0:35:10 > 0:35:13But the one thing you have to do is keep cutting it.
0:35:13 > 0:35:17Because the leaves get very tough if you don't.
0:35:17 > 0:35:19But it is a perennial and once you have planted it,
0:35:19 > 0:35:22you have got it for ever, which is a good thing.
0:35:22 > 0:35:24I have chopped up the sorrel, now the spinach,
0:35:24 > 0:35:27and there is no stalk on the spinach, it is fairly young.
0:35:27 > 0:35:30You don't have to be really fussy about it doing small, it is
0:35:30 > 0:35:35only a matter of sort of wilting it into the sauce at the last minute.
0:35:35 > 0:35:38And that is looking good. Nice and frothy, fairly thick.
0:35:40 > 0:35:42So we can add the sorrel and spinach,
0:35:42 > 0:35:44a handful of each, and give it a stir.
0:35:44 > 0:35:48Now, I'm just going to taste that, although I tasted it before.
0:35:51 > 0:35:56It might need a dash of sugar. Because sorrel is very, very sharp.
0:35:56 > 0:35:58And when you are happy with the seasoning, it is ready to serve.
0:36:01 > 0:36:04Now, this is a beautiful piece of salmon,
0:36:04 > 0:36:07it could be salmon trout, a little halibut perhaps, or sea bass.
0:36:10 > 0:36:13I have cooked it in the oven with a touch of lemon juice
0:36:13 > 0:36:16and it goes really well with the sorrel and spinach sauce.
0:36:19 > 0:36:21And, what could I serve that with?
0:36:21 > 0:36:25I would like that with small, new potatoes, would be good.
0:36:25 > 0:36:26A generous amount of sauce.
0:36:26 > 0:36:30But you see, I am married to a gravy man, I always make a lot of sauce.
0:36:32 > 0:36:34And what does it taste like?
0:36:34 > 0:36:38Truly lemony, sharp, and, of course, very inviting,
0:36:38 > 0:36:40because it is this lovely, bright, creamy colour.
0:36:43 > 0:36:47That is a bit of all right. And I'm going back for another one.
0:36:49 > 0:36:50Thanks, Mary.
0:36:50 > 0:36:52And if you have still got room for it,
0:36:52 > 0:36:55we are finishing with a masterclass from Raymond Blanc.
0:36:55 > 0:36:57Maybe not one you will try at home, but, anyway,
0:36:57 > 0:37:01sit back and enjoy this incredible cafe creme.
0:37:03 > 0:37:07A cup, sculpted completely from chocolate.
0:37:07 > 0:37:09Filled with iced espresso parfait,
0:37:09 > 0:37:14topped with cherry liqueur with sugar-coated truffles.
0:37:14 > 0:37:18I am going to put a very special dessert. It is one of my oldest.
0:37:19 > 0:37:23It took me about six months solid work on this dessert to realise it.
0:37:24 > 0:37:27And you will understand exactly why. OK?
0:37:27 > 0:37:31You have to love someone so very much to make this dessert.
0:37:31 > 0:37:35And that is certainly proof of love, there is no doubt about it.
0:37:35 > 0:37:37But it is possible.
0:37:37 > 0:37:42We have 500g of chocolate which is melted at about 55 degrees. OK?
0:37:42 > 0:37:45Which I have... SPEAKS FRENCH
0:37:45 > 0:37:50Sorry, I just... OK. It is getting too hot.
0:37:51 > 0:37:56It was off. OK. Oh, can you just...?
0:37:56 > 0:38:00Why don't they just do a bloody thing which would stick to it?
0:38:00 > 0:38:03They give you a thermometer and you put it on the side.
0:38:03 > 0:38:06And the first thing it does is slide in the chocolate. Great.
0:38:06 > 0:38:09Instead of putting a little catch, maybe here, on that side.
0:38:09 > 0:38:12Again, choose your equipment well.
0:38:12 > 0:38:14A good thermometer is useful,
0:38:14 > 0:38:19as the chocolate needs to reach the right consistency to sculpt.
0:38:19 > 0:38:22First, heat the chocolate to 55 degrees centigrade.
0:38:22 > 0:38:25Add chopped chocolate to reduce the temperature,
0:38:25 > 0:38:28then reheat to 32 degrees.
0:38:28 > 0:38:31- Voila.- This is known as tempering.
0:38:31 > 0:38:34It refines the chocolate by melting unstable fat crystals,
0:38:34 > 0:38:38making it smoother, easier to shape, and shiny.
0:38:38 > 0:38:42So, now, I'm going to start building up my chocolate cup.
0:38:42 > 0:38:45To create the cup, use a flat rectangular plastic sheet,
0:38:45 > 0:38:48which you can buy from cookery shops.
0:38:48 > 0:38:50A ladle, here.
0:38:58 > 0:39:02I'm going to pick up... SPEAKS FRENCH
0:39:04 > 0:39:07Tres bien. Voila. Merci.
0:39:11 > 0:39:16- Voila.- Place the chocolate coated plastic into a circular mould.
0:39:16 > 0:39:19Perfect. I'm pressing it on the lid here.
0:39:19 > 0:39:22Then afterwards I am opening it up completely,
0:39:22 > 0:39:23so it is the perfect circle.
0:39:23 > 0:39:28I'm going to do the joint. Take a little bit of chocolate here.
0:39:31 > 0:39:34Voila. Tres bien. I'm going to do my saucers now.
0:39:34 > 0:39:41That sort of surface, glass, china. They are all stuck.
0:39:41 > 0:39:42Because they are porous. OK?
0:39:42 > 0:39:48So, I saw a piece of clingfilm, I say, of course!
0:39:49 > 0:39:52First thing you need to do is to oil your saucer
0:39:52 > 0:39:55so the clingfilm actually can slip on it.
0:39:55 > 0:39:57You just...
0:39:59 > 0:40:03..squeeze, then I'm going to dip it.
0:40:03 > 0:40:07Voila. Then smooth away the excess.
0:40:08 > 0:40:12I'm good to create a lip in order to release later, much of that saucer.
0:40:12 > 0:40:19- So, now, we do the handles.- Make a cone using grease-proof paper.
0:40:19 > 0:40:23Pour in melted chocolate, cut a hole in the end, and shape your handles.
0:40:24 > 0:40:28Voila. Tres bien. You never put them in the fridge to set.
0:40:28 > 0:40:32It gets a little bit... Room temperature is perfect, OK?
0:40:33 > 0:40:37All the chocolate moulds will need at least five hours to set.
0:40:39 > 0:40:42Now I'm going to do the sugar cubes.
0:40:42 > 0:40:44And the great thing about sugar cubes is a ganache.
0:40:44 > 0:40:48A ganache is the same as chocolate truffle filling
0:40:48 > 0:40:51and is a great way to make home-made chocolates.
0:40:51 > 0:40:53First the skin will boil over.
0:40:53 > 0:40:58To make, boil double cream, add 70% dark chocolate, and stir.
0:41:00 > 0:41:06It gets that lovely quality, simple quality, it is so beautiful.
0:41:06 > 0:41:09Clingfilm. Put it in here.
0:41:13 > 0:41:18- Voila.- The ganache is now ready to put in the fridge to set for six hours.
0:41:26 > 0:41:29So, the ganache has cooled down, nicely,
0:41:29 > 0:41:30and all that I need is a hot blade.
0:41:32 > 0:41:35Cuts like butter. OK?
0:41:40 > 0:41:44Lovely sugar cubes here. Now, we're ready to build the cafe creme.
0:41:47 > 0:41:54Just unfold, very carefully. That's it. And you got your perfect saucer.
0:42:05 > 0:42:06Raymond is using his solid top cooker
0:42:06 > 0:42:08to weld all the pieces together.
0:42:08 > 0:42:11But a hot pan will do the job just as well.
0:42:12 > 0:42:16That cup becomes coffee proof. Gently, gently press on it.
0:42:17 > 0:42:19So, now, the little handle.
0:42:24 > 0:42:27Line the base with a biscuit soaked in espresso.
0:42:29 > 0:42:32- In the bottom here. - Now, for the filling.
0:42:33 > 0:42:36This is an iced espresso parfait.
0:42:36 > 0:42:40Just an egg yolk, frothed up with espresso coffee, and whipped cream,
0:42:40 > 0:42:43which you freeze.
0:42:48 > 0:42:51Frenchman can't help it, a little bit of alcohol.
0:42:51 > 0:42:55Add a dash of cherry liqueur to the foam to make the espresso topping.
0:43:03 > 0:43:05Voila!
0:43:06 > 0:43:08OK, so, Tom, a young man who has worked with us
0:43:08 > 0:43:12for two months now is going to taste the cafe creme.
0:43:12 > 0:43:14So, no pressure, Tom.
0:43:17 > 0:43:22- OK, so what do you think?- Very nice. - Out of... What, out of ten? Tell us.
0:43:25 > 0:43:29- Eight.- Eight? You are a tough guy. You are a tough guy!
0:43:29 > 0:43:33Just work with me two months and giving me eight! I don't pay well?!
0:43:34 > 0:43:38That's the end of the best of the A to Z of TV Cooking.
0:43:38 > 0:43:41Thanks to all our chefs, and see you soon.