0:00:02 > 0:00:03Fantastic ingredients, delicious dishes
0:00:03 > 0:00:05and some of the nation's favourite TV chefs.
0:00:05 > 0:00:07Get ready for a gourmet's greatest hits
0:00:07 > 0:00:11because this is The A To Z Of TV Cooking.
0:00:11 > 0:00:15Today, we're looking at things linked to the letter H.
0:00:31 > 0:00:35But beginning our Hs for us, it's Tony and Giorgio,
0:00:35 > 0:00:37with their ham bone soup.
0:00:38 > 0:00:42Right, tell you what, George. You stand there. I'm going to start cooking the soup.
0:00:42 > 0:00:44- OK.- We can work it here.- Burro.
0:00:44 > 0:00:47Oil or butter?
0:00:47 > 0:00:49- We're going to do butter and oil. - Butter and oil.
0:00:49 > 0:00:52We're going to cook it very slowly, without colour, sweating, George.
0:00:52 > 0:00:54Here we go.
0:00:54 > 0:00:56Hold on!
0:00:57 > 0:00:59- Gently. Gently. Don't rush it.- Yep.
0:00:59 > 0:01:03Right. Butter in. And don't go too mad with the oil.
0:01:03 > 0:01:06- It's really just to stop the butter burning.- OK.
0:01:08 > 0:01:10- So, what we're going to do, then... - Onions in?
0:01:10 > 0:01:13- Onions in, in a second as the butter melts.- Put them in.
0:01:13 > 0:01:17- George, it's my recipe. - I know, but...- Timing.
0:01:17 > 0:01:19You said it's going to take two minutes and it's easy.
0:01:19 > 0:01:22Now you take three hours only to melt the butter.
0:01:22 > 0:01:24MIMICS GIORGIO'S ITALIAN ACCENT
0:01:24 > 0:01:26- ..Melt the butter. - Right, they're in, George.
0:01:26 > 0:01:28I don't want it on that hot.
0:01:28 > 0:01:29Honestly, that really will burn it.
0:01:29 > 0:01:31That's fine.
0:01:31 > 0:01:33So you want to get it sizzling.
0:01:33 > 0:01:35I'll put the mint in now.
0:01:35 > 0:01:39Look at the waste. You said we were going to use everything.
0:01:39 > 0:01:40We've wasted half the lot of it.
0:01:40 > 0:01:43- Strain off the dried peas, George. - Done it.
0:01:44 > 0:01:46Right. Let's put the lid on.
0:01:47 > 0:01:49Such a simple recipe! It takes one professional chef
0:01:49 > 0:01:52and one entrepreneur of the year to make!
0:01:53 > 0:01:55Simple recipe!
0:01:55 > 0:01:58Can you maybe choose a hard one? Oh, my God.
0:01:58 > 0:02:00Where are we going to go?
0:02:00 > 0:02:02- Take the top off.- Bellissimo!
0:02:04 > 0:02:05Smell that mint. Smell that.
0:02:10 > 0:02:12Mint, I find, always works with peas, don't you?
0:02:12 > 0:02:14Mm... No.
0:02:14 > 0:02:16- Peas in?- Yep.
0:02:16 > 0:02:18Peas in.
0:02:20 > 0:02:24George, I think we are ready for the stock.
0:02:24 > 0:02:27- We have a little...- But first and foremost, George...
0:02:27 > 0:02:29First and foremost?
0:02:29 > 0:02:32- Ze bone.- Ze bone.- Ze bone.
0:02:32 > 0:02:34- Ready? In we go.- Yep.
0:02:34 > 0:02:37- George, do you want to...- Stocko. - Stocko.
0:02:37 > 0:02:39Always good to part it, George.
0:02:39 > 0:02:41- That's what I did.- Well done.
0:02:42 > 0:02:46And then you let this cook for about 20, 25 minutes.
0:02:46 > 0:02:48Blob, blob, blob, blob, blob.
0:02:48 > 0:02:53- Get the thing on top.- Let's take out the little bunch of...- Yep.
0:02:53 > 0:02:56Mint and parsley.
0:02:56 > 0:02:59Put that in there for now. Just take the bone out.
0:02:59 > 0:03:01- Shall we leave the meat in? - Yeah, we can do.
0:03:03 > 0:03:05Maybe we should take the meat and slice it down in the juice.
0:03:05 > 0:03:09- We can do. I've saved some, anyway. - That's good. I like that.
0:03:09 > 0:03:11Here we go, George.
0:03:11 > 0:03:13- Shall I prepare that? - Yep, just flake it.
0:03:13 > 0:03:15Quickly flake it.
0:03:15 > 0:03:17Never waste anything.
0:03:17 > 0:03:19We haven't wasted nothing.
0:03:22 > 0:03:24Good man.
0:03:25 > 0:03:28That's how you run a very good household.
0:03:28 > 0:03:30Now you become a millionaire, see?
0:03:30 > 0:03:33Tony never wastes anything. He's a millionaire.
0:03:33 > 0:03:37So, we've done the ham, George. Let's blitz it in the blender.
0:03:50 > 0:03:52Hold on a minute, there, Tony.
0:03:54 > 0:03:55Let's not have a shower.
0:03:55 > 0:03:57Three, two, one, go!
0:04:00 > 0:04:01I told you it was too full!
0:04:05 > 0:04:06Right. George.
0:04:08 > 0:04:09Go on, then. First batch.
0:04:15 > 0:04:16Thickening up.
0:04:21 > 0:04:23Let's taste it.
0:04:26 > 0:04:28Smells good.
0:04:28 > 0:04:30Let's put the ham in first.
0:04:30 > 0:04:34- A bit of ham.- Give it a nice bit, George. A nice chunky bit.
0:04:34 > 0:04:36Right. Ready?
0:04:36 > 0:04:39- Look at that froth there.- Mmm.
0:04:39 > 0:04:44- Some French chefs would die to have that froth.- Cappuccino. - In cappuccino.
0:04:44 > 0:04:47- They would do.- In cappuccinos, yes.
0:04:48 > 0:04:50Cappuccino.
0:04:52 > 0:04:56- I've been coated... - Cappuccino of garden pea...
0:04:56 > 0:04:57Cappuccino of petit pois.
0:04:57 > 0:05:03Je desire un cappuccino de petit pois al porco!
0:05:04 > 0:05:07Now it's time for H for hazelnuts.
0:05:07 > 0:05:12Valentine Warner is using these in a dish which starts in quite a dramatic fashion!
0:05:12 > 0:05:15It's crayfish with hazelnut stuffing.
0:05:16 > 0:05:20Fat, plump, autumn, signal crayfish.
0:05:20 > 0:05:22Whether they're considered a pest or not,
0:05:22 > 0:05:24it's only fair to kill them as quickly as possible
0:05:24 > 0:05:27and a swift knife-cut to the back of the head
0:05:27 > 0:05:29will finish them off very quickly.
0:05:29 > 0:05:34A very nifty trick is here, this middle flap in the tail,
0:05:34 > 0:05:39twist it gently and pull, and it'll pull out the intestine.
0:05:39 > 0:05:43And the last thing to do is chop it straight through
0:05:43 > 0:05:45and put it on the tray.
0:05:46 > 0:05:49You get a little bit of movement still going on.
0:05:49 > 0:05:51That's only the nerves.
0:05:55 > 0:05:57Job done.
0:05:57 > 0:05:59Next, the hazelnut stuffing.
0:05:59 > 0:06:02So this is very, very, very easy.
0:06:03 > 0:06:06You want a good amount of butter.
0:06:06 > 0:06:09A good fat clove of garlic
0:06:09 > 0:06:10then some grated lemon zest.
0:06:10 > 0:06:12About half a lemon.
0:06:13 > 0:06:15Pastis. I love this stuff.
0:06:15 > 0:06:18Heavy aniseed. If you've never drunk this before,
0:06:18 > 0:06:20go and buy a bottle immediately!
0:06:20 > 0:06:22About two of those caps.
0:06:22 > 0:06:25Stale bread. I never throw bread away at home.
0:06:27 > 0:06:29I'm going to give this a preliminary whizz.
0:06:31 > 0:06:34Grab a handful of parsley and chop.
0:06:35 > 0:06:37I want it magnifying glass small!
0:06:39 > 0:06:44I feel sorry for ingredients. If I see tiny bits of parsley left on the corner of the board,
0:06:44 > 0:06:47I feel I might hurt their feelings if they don't get included!
0:06:47 > 0:06:52A million little voices are always pleading from the kitchen table!
0:06:52 > 0:06:54"Don't leave me behind!"
0:06:55 > 0:06:56A good pinch of salt.
0:06:56 > 0:06:59And a proper bombardment of black pepper.
0:06:59 > 0:07:03And, of course, our fantastic green hazelnuts.
0:07:03 > 0:07:06'Into the food processor they go,
0:07:06 > 0:07:08'with a squeeze of lemon juice.
0:07:08 > 0:07:11'If you aren't able to forage any green nuts,
0:07:11 > 0:07:14'shop-bought brown nuts will work equally well.'
0:07:14 > 0:07:16Done.
0:07:17 > 0:07:21'I'm squidging a small hazelnut pate onto each little crayfish body.'
0:07:21 > 0:07:23It's going to be a winner!
0:07:23 > 0:07:25'I love eating crayfish simply.
0:07:25 > 0:07:29'Just like prawns, they're great with a huge bowl of swirly mayonnaise,
0:07:29 > 0:07:33'but this dish served with crusty bread is equally quick.'
0:07:33 > 0:07:35That is it.
0:07:35 > 0:07:40Every little crayfish has been neatly dressed up for dinner.
0:07:40 > 0:07:43'There's no better place for these fellas than under the grill,
0:07:43 > 0:07:46'where in just four minutes, the bluey plummy shells
0:07:46 > 0:07:49'transform into a vivid coral red,
0:07:49 > 0:07:51'just like mini lobsters.'
0:07:53 > 0:07:56Crayfish with green hazelnuts and pastis.
0:07:56 > 0:08:00And that is a very wonderful thing to look at.
0:08:00 > 0:08:03But I don't want to look at it for too long, cos they're hot.
0:08:03 > 0:08:07And what I really want to do is eat them!
0:08:13 > 0:08:15Oh, my goodness!
0:08:17 > 0:08:19These things, when they grow together, they work together.
0:08:19 > 0:08:22And I have total harmony on this plate.
0:08:22 > 0:08:25It's all free and it's all there to be enjoyed.
0:08:30 > 0:08:33Now, dessert time. Here's Ainsley Harriott,
0:08:33 > 0:08:36who's putting honey together with figs.
0:08:36 > 0:08:38Figs are one of my favourite fruits.
0:08:38 > 0:08:40The reason I like this particular recipe
0:08:40 > 0:08:44is the idea of nestling with it inside a beautiful pastry tart
0:08:44 > 0:08:45with a base of ground almonds
0:08:45 > 0:08:48and I've got a wonderful reduction of honey,
0:08:48 > 0:08:50wildflower honey, spread onto the figs.
0:08:50 > 0:08:53All those bees, all that hard work they've done,
0:08:53 > 0:08:54hasn't gone to waste!
0:08:54 > 0:08:56First, we're going to prepare the pastry.
0:08:56 > 0:08:58We'll get that butter...
0:09:00 > 0:09:04..add plain flour, icing sugar, and butter to a blender.
0:09:07 > 0:09:10I prefer to pulse it instead of leaving my machine running.
0:09:10 > 0:09:12Let me show you.
0:09:12 > 0:09:14Careful, it's a very sharp blade in there.
0:09:14 > 0:09:17Look at that. It's like fine breadcrumbs.
0:09:18 > 0:09:20To bind the mixture, add beaten egg.
0:09:23 > 0:09:26And blitz again until the mixture starts to stick together,
0:09:26 > 0:09:28and can be rolled into a ball.
0:09:30 > 0:09:33After chilling for 15 minutes, roll out onto a floured surface.
0:09:36 > 0:09:39There really is something about making a tart.
0:09:39 > 0:09:42It's so satisfying. Almost like making bread.
0:09:42 > 0:09:44You know how much I love bread with honey,
0:09:44 > 0:09:47so the idea of making a tart, a combination of the two,
0:09:47 > 0:09:48is just, for me, perfect.
0:09:52 > 0:09:54200 degrees Centigrade, 400 Fahrenheit,
0:09:54 > 0:09:57gas mark 6 if you've got an old-style gas oven.
0:09:58 > 0:10:00Then after baking for 15 minutes,
0:10:00 > 0:10:03glaze the pastry cases with the left-over beaten egg
0:10:03 > 0:10:06and cook again for a further ten minutes.
0:10:07 > 0:10:10Meanwhile, I can get on with my orange and honey glaze.
0:10:11 > 0:10:13This is a really, really good little tip.
0:10:13 > 0:10:16That's my tablespoon, my measuring tablespoon,
0:10:16 > 0:10:19and you put a little bit of oil on that.
0:10:20 > 0:10:22A touch of oil.
0:10:24 > 0:10:28What that will do is protect your spoon so your honey won't stick to it.
0:10:28 > 0:10:31Three tablespoons of honey.
0:10:32 > 0:10:35Look at that. Just flies off the spoon.
0:10:39 > 0:10:42To the honey add a few knobs of butter
0:10:42 > 0:10:44and freshly squeezed orange juice.
0:10:44 > 0:10:47Or, if you've got mates coming round
0:10:47 > 0:10:50and it's for an adult supper,
0:10:50 > 0:10:53then why not use a bit of orange juice
0:10:53 > 0:10:57and a little bit of orange liqueur.
0:10:58 > 0:11:00Perfect.
0:11:01 > 0:11:04So, whilst that's heating up, I can prepare my figs.
0:11:04 > 0:11:06I've just cut the top off there
0:11:06 > 0:11:08and I want to cut these into six.
0:11:08 > 0:11:12But you don't want to cut all the way through, so a bit of control here.
0:11:12 > 0:11:16Turn that around, and one half of it cut into three.
0:11:16 > 0:11:19Follow the knife almost all the way down.
0:11:19 > 0:11:21You can see that. Then you can just open that out
0:11:21 > 0:11:23like a little flower. See that?
0:11:25 > 0:11:26I wish you were here, now.
0:11:26 > 0:11:29I can smell that honey. It's coming alive, now,
0:11:29 > 0:11:32just beginning to release its lovely aromas.
0:11:33 > 0:11:36Next, line the pastry cases with some ground almonds.
0:11:36 > 0:11:40I'm using the back of the spoon to push it into the corners.
0:11:40 > 0:11:42So it soaks up all that lovely juice.
0:11:42 > 0:11:45And then it doesn't seep through into your pastry.
0:11:45 > 0:11:49You don't want soggy pastry. Soggy pastry is awful! Can't be bothered with that!
0:11:49 > 0:11:54I'm going to pick that up now and sit it inside our pastry case.
0:11:56 > 0:11:58That's quite syrupy now. Look at that.
0:11:58 > 0:12:02There you go. Just spoon that around like that.
0:12:02 > 0:12:05You've got the ground almonds on the base there
0:12:05 > 0:12:07to soak up any of these juices,
0:12:07 > 0:12:11but try and get most of that on top of your figs.
0:12:12 > 0:12:16Pop those back in the oven for a further ten to 15 minutes.
0:12:17 > 0:12:18Now...
0:12:20 > 0:12:23Look at that. The juice has started to come out...
0:12:25 > 0:12:28The honey just kind of rises up into your nostrils.
0:12:28 > 0:12:30Just gorgeous.
0:12:31 > 0:12:34For the finishing touches, I'm adding a dollop of creme fraiche,
0:12:34 > 0:12:36a touch of orange zest
0:12:36 > 0:12:39and finally a drizzle of my scrumptious honey glaze.
0:12:39 > 0:12:41Mmm!
0:12:43 > 0:12:45Maybe a few more drops round there.
0:12:45 > 0:12:47There you have it.
0:12:47 > 0:12:51My caramelised fig and wild honey tart.
0:13:03 > 0:13:08This is great. I can taste the wildflower honey coming through the figs.
0:13:08 > 0:13:12When you add something that has that lovely floral taste,
0:13:12 > 0:13:14it just heightens the whole thing. It really is stunning.
0:13:16 > 0:13:18I hope you've enjoyed all of today's recipes.
0:13:18 > 0:13:21A big thank you to all our chefs today.
0:13:21 > 0:13:24And do make sure you join us for more next time!