0:00:02 > 0:00:04You buy your ingredients and you're looking forward to some cooking.
0:00:04 > 0:00:07But which top chef are you going to turn to for inspiration today?
0:00:07 > 0:00:09We've got all your favourites here,
0:00:09 > 0:00:15the nation's top TV chefs all in one place on The A to Z of TV Cooking.
0:00:31 > 0:00:34Today, we're looking at things linked to the letter I.
0:00:34 > 0:00:38And here's just some of what we've got on the menu.
0:00:38 > 0:00:42Levi Roots heads to the allotment to make an inspirational Ital soup.
0:00:42 > 0:00:45Cut up your vegetables small cos you don't want to be waiting
0:00:45 > 0:00:47a long time around for things to cook.
0:00:47 > 0:00:52- An Italian masterclass with Antonio and Gennaro.- Ah!
0:00:52 > 0:00:56- And Mary Berry has a simple lemon meringue ice cream pud.- Very easy.
0:00:56 > 0:00:59No ice cream machine needed.
0:00:59 > 0:01:03For a lot of this programme, I is for international, and we're
0:01:03 > 0:01:06looking at different recipes from countries beginning in I.
0:01:06 > 0:01:10Our first stop with Rick Stein, who's on a tasting tour of Ireland.
0:01:12 > 0:01:16The reason why the people round here love offal so much stems from here,
0:01:16 > 0:01:20the deepwater dock at Cobh, just outside the city.
0:01:20 > 0:01:23They exported enormous amounts of salt beef
0:01:23 > 0:01:27and salt pork to the British Empire, but they couldn't pickle the offal.
0:01:27 > 0:01:31So that got used as wages for the slaughterhouse workers.
0:01:31 > 0:01:34'Now, this is the famous corned beef.
0:01:34 > 0:01:37'They used to favour the fattier cuts like brisket,
0:01:37 > 0:01:40'but topside is more popular these days.'
0:01:40 > 0:01:41What about this spiced beef?
0:01:41 > 0:01:42What's that spiced with?
0:01:42 > 0:01:46Spiced beef is, initially, it goes through the same process
0:01:46 > 0:01:48- as corning beef.- Yeah, yeah.
0:01:48 > 0:01:51And then it's just put into a wet spice balm for maybe a week,
0:01:51 > 0:01:56and then it's dried spice, various spices, nutmeg, ginger, cinnamon.
0:01:56 > 0:01:58It's traditionally a Christmas dish.
0:01:58 > 0:02:00I think a lot of people think that corned beef comes from America
0:02:00 > 0:02:02but, of course, it doesn't, does it?
0:02:02 > 0:02:04- It went there from Ireland originally.- Yes, yes, yes, yes.
0:02:04 > 0:02:07Can you get corned beef and cabbage in restaurants round here?
0:02:07 > 0:02:09You can, actually. Yeah.
0:02:09 > 0:02:12The restaurant upstairs, the Farmgate Cafe, they take some off us
0:02:12 > 0:02:15every week, and maybe two days a week, they have it on their menu.
0:02:15 > 0:02:18- And it sells out every day. - Do you know if they've got it today?
0:02:18 > 0:02:21- No, it's not on today. They've Irish stew on today.- Oh, well, that'll do!
0:02:21 > 0:02:22That'll do!
0:02:22 > 0:02:24Well, this is corned beef and cabbage,
0:02:24 > 0:02:27one of Ireland's best-known dishes and a real favourite of mine
0:02:27 > 0:02:32cos it relies on really good, raw materials, simply cooked.
0:02:32 > 0:02:35So unlike the corned beef that we know in
0:02:35 > 0:02:39England, which comes in tins and is all jumbled up and pressed,
0:02:39 > 0:02:42this is actually corned beef which is more like ham.
0:02:42 > 0:02:45I'm just studding some onions here with cloves.
0:02:45 > 0:02:48I'm just going to add a few flavouring vegetables to
0:02:48 > 0:02:51the water I'm going to cook the corned beef in.
0:02:55 > 0:02:57One other little bit of information here,
0:02:57 > 0:03:00that corned beef doesn't mean anything to do with corn.
0:03:00 > 0:03:04It just refers to the sizes, the course salt,
0:03:04 > 0:03:08they used to salt the beef with, which looked a bit like corn.
0:03:08 > 0:03:09There you go.
0:03:09 > 0:03:12We've put some bay leaves in there and a few peppercorns.
0:03:13 > 0:03:16And then plenty of water, just to cover the...
0:03:17 > 0:03:19..cover this.
0:03:20 > 0:03:24And then I'll just bring it to the boil, skim it and then
0:03:24 > 0:03:29leave it to simmer for several hours until it's tender and lovely.
0:03:31 > 0:03:34Just at the end of simmering the corned beef,
0:03:34 > 0:03:37I add the vegetables I'm going to serve with it.
0:03:37 > 0:03:39First, potatoes and carrots,
0:03:39 > 0:03:42and after they've had a chance to cook for 10 minutes or so,
0:03:42 > 0:03:46and take on the flavour of the stock, add the cabbage.
0:03:46 > 0:03:48A Hispi cooks very quickly.
0:03:48 > 0:03:52I just drop those in literally minutes before everything's done
0:03:52 > 0:03:54and take it off the heat.
0:03:54 > 0:03:58Now, this is what I call a no-faff dish cos everything's
0:03:58 > 0:04:02cooked in the same pot and it's great if you've got loads of people.
0:04:02 > 0:04:05So often, I plan things far too complicated,
0:04:05 > 0:04:09have a couple of glasses and then everything gets spoiled.
0:04:09 > 0:04:15This is a no-spoil dish. And look at that, how succulent it is!
0:04:15 > 0:04:17So different from the tinned variety.
0:04:17 > 0:04:21And this represents the very best of what this country has to offer.
0:04:23 > 0:04:26And one more thing, I don't thicken the stock.
0:04:26 > 0:04:29This is not an English gravy but a refreshing,
0:04:29 > 0:04:33well-flavoured broth which moistens the meat.
0:04:33 > 0:04:36Thanks, Rick. Well, that's a classic Irish dish.
0:04:36 > 0:04:39Our next country begins with I and it's for Italy.
0:04:39 > 0:04:42And we're about to sample a couple of Italian classics.
0:04:42 > 0:04:45First up, Tony and Giorgio with a mushroom risotto.
0:04:48 > 0:04:53- Come on, George!- That's it. Garlic and that's the onions. All right.
0:04:53 > 0:04:54- OK, Tony.- OK.
0:04:54 > 0:04:57In the restaurant, you know, you're going to have
0:04:57 > 0:04:59- four or five different grades of rice.- Right.
0:04:59 > 0:05:02- So what's a good all-rounder, George? - A good all-rounder is Carnaroli.
0:05:02 > 0:05:05- Yeah?- Carnaroli's a very good all-rounder.
0:05:05 > 0:05:06- And...- That's not a brand.
0:05:06 > 0:05:09- That's the name of the rice?- Yeah.
0:05:09 > 0:05:11And, you know, the more popular are Carnaroli,
0:05:11 > 0:05:13superfino Carnaroli and...
0:05:13 > 0:05:16- You get very passionate about rice, don't you?- I'm crying.
0:05:16 > 0:05:18You really get passionate about rice. Don't worry, mate.
0:05:18 > 0:05:21- You'll be all right.- I'm going to lose my make-up as well.
0:05:21 > 0:05:24- Right. Where are we now? We're there? - We are ready! We're ready!
0:05:24 > 0:05:25You see, it takes two seconds.
0:05:25 > 0:05:30Just cut the onions, cut the garlic and everything else is done.
0:05:30 > 0:05:33The mushrooms are soaking there and they're losing the sand
0:05:33 > 0:05:36if there is any in it. And, you know, do not use the water.
0:05:36 > 0:05:39- Do not use the water!- Never use the water.- Never use the water.
0:05:39 > 0:05:40Exactly what I said earlier on.
0:05:40 > 0:05:42Do you want me to drain them out for you?
0:05:42 > 0:05:44Err... No. Yeah, that's another important thing.
0:05:44 > 0:05:48You have to pick them up. We'll pick them up.
0:05:48 > 0:05:51- So some of the water does go into the risotto?- A little bit.- Ah, right!
0:05:51 > 0:05:53- Whatever.- Yeah.- No, we squeeze them.
0:05:53 > 0:05:56The whole "don't use the water but use a little bit of it"?
0:05:56 > 0:05:59No, but if you turn it, the whole idea is that, you know, you're
0:05:59 > 0:06:02going to mix again, all the sand that's going on the bottom of it.
0:06:02 > 0:06:03- Oh, I see.- Eh!
0:06:05 > 0:06:08- Shall we go and cook the risotto? - Yeah, why not?
0:06:10 > 0:06:14- So the stock's on the stove getting warm? Yup.- OK.
0:06:14 > 0:06:17What is very important now to warm up the grain of rice.
0:06:21 > 0:06:24Make sure that they are toasted. First goes the wine.
0:06:28 > 0:06:33One very important thing now is to really reduce away all the wine.
0:06:35 > 0:06:39OK. Got it really, really nice and dry. Come on. Get the stock in.
0:06:39 > 0:06:43Got to put a little bit at a time. Put another little bit.
0:06:43 > 0:06:45And then we'll get the mushroom.
0:06:47 > 0:06:50OK. One handful of that is more than enough.
0:06:50 > 0:06:52You know, the most important thing is the start
0:06:52 > 0:06:56and the finish of the risotto. All the stirring, a donkey can do it.
0:06:56 > 0:06:59- Well, I'm not stirring it.- So that's why I'm going to go and do
0:06:59 > 0:07:01- the mushroom and you...- No, I'm not stirring it. I'm sorry.
0:07:01 > 0:07:05- And always stirring in the same way otherwise it doesn't work. - You come back after lunch.
0:07:05 > 0:07:07- OK. Tony?- Yes.- One very important thing is this, that
0:07:07 > 0:07:12- the king of the risotto is the Parmigiano.- Parmigian.
0:07:12 > 0:07:14Always, please, buy a piece of Parmesan.
0:07:14 > 0:07:18Don't buy those little packets of ready-grated Parmesan
0:07:18 > 0:07:20because there is not Parmesan.
0:07:20 > 0:07:23That is sawdust with the smell of Parmesan in it.
0:07:23 > 0:07:26So to make it a little bit more interesting, you can
0:07:26 > 0:07:28always add some other mushroom.
0:07:28 > 0:07:31What I'll do is saute in a pan.
0:07:31 > 0:07:33And then I'll add it on the top of the risotto,
0:07:33 > 0:07:35which will make it a little bit more texture.
0:07:35 > 0:07:40I think it will make it like a main dish. And how are you doing, Tony?
0:07:40 > 0:07:42Not bad. Not bad. You haven't got long for this one.
0:07:42 > 0:07:46You give me a bit of space? Can you give me a bit of space on the pan?
0:07:46 > 0:07:48Yeah, I can. Yeah. Why don't you go in the living room?
0:07:49 > 0:07:52Move that up and move the risotto on the other side.
0:07:55 > 0:07:58The oil is hot. We put the garlic in it.
0:07:58 > 0:07:59Do you know that when I was young,
0:07:59 > 0:08:02I worked with this guy called Corrado Sironi?
0:08:02 > 0:08:07He was called the "Re di risotto". He was the king of rice.
0:08:07 > 0:08:09- That's what they used to call him. - Yeah?- Yeah.
0:08:09 > 0:08:13- He won this competition in Milan. - He would have liked my grandma.
0:08:13 > 0:08:15She was the queen of rice pudding.
0:08:15 > 0:08:16Right.
0:08:16 > 0:08:18So we've got the mushroom in there and we're going to really,
0:08:18 > 0:08:21really cook it very nicely.
0:08:24 > 0:08:26Oh, lovely!
0:08:26 > 0:08:27- Smell that.- Bit of vino.
0:08:30 > 0:08:35OK. Let it cook a little bit. Add a little bit of parsley.
0:08:35 > 0:08:36Then we put in the mushroom.
0:08:40 > 0:08:42- That's great. - Tony, that's finished now.
0:08:42 > 0:08:46So you turn it off, you let it, what we say, rest.
0:08:46 > 0:08:49One of the secrets to make a good risotto is the mantecatura, which
0:08:49 > 0:08:51is the end of the cooking of the risotto,
0:08:51 > 0:08:55which we mean that we add butter to that at the end.
0:08:55 > 0:09:00So one of the secrets of that is to cut very even pieces of butter
0:09:00 > 0:09:03and keep them really nice and cold until the end
0:09:03 > 0:09:06because when it goes in, you monte the risotto,
0:09:06 > 0:09:08then you're going to get a fantastic, really,
0:09:08 > 0:09:09lift to the flavour
0:09:09 > 0:09:13and to the consistency of the risotto. Basta, Tony.
0:09:13 > 0:09:15That's enough, otherwise we're going to die!
0:09:15 > 0:09:19- Get a little bit of Parmesan. - Blinding!
0:09:19 > 0:09:21- Can you manage?- Yeah, I'm fine.
0:09:21 > 0:09:24- Are you going to stir it or what? - There's nothing coming down, Tony!
0:09:24 > 0:09:27- Of course there is. There's loads coming down. You just can't see. - Yeah, look at that!
0:09:27 > 0:09:30See, I told you. You should buy the grated stuff.
0:09:30 > 0:09:34I mean, I'm ashamed in front of the whole English, British nation, yeah?
0:09:34 > 0:09:38He's grating in the Parmesan like that! You're an insult to it!
0:09:39 > 0:09:43- That's enough.- George, I can't say it's come a moment too soon.
0:09:45 > 0:09:47So, let's get the dish there.
0:09:50 > 0:09:56There we are. I mean, this is a risotto! Look at that! Look at that!
0:09:57 > 0:10:01- Tony?- Yeah.- Bang the mushroom right there in the middle.
0:10:05 > 0:10:06Beautiful!
0:10:08 > 0:10:14Risotto with dry ceps and field mushroom on the top.
0:10:14 > 0:10:16- George, this is absolutely... - I tell you what.
0:10:16 > 0:10:19- I'll give you a job in the kitchen, then.- Cheers, George.
0:10:19 > 0:10:24- I used to have one.- Risotto stirring. - Cor, imagine that on my CV!
0:10:24 > 0:10:27- And what did you do with your life? - I was a risotto stirrer!
0:10:27 > 0:10:29- I stirred the risotto for Giorgio Locatelli.- This is gorgeous, mate.
0:10:29 > 0:10:33Ah! Now we're talking about achievement in life!
0:10:33 > 0:10:35Thanks, chaps.
0:10:35 > 0:10:38And now, another Italian masterpiece from Antonio and Gennaro,
0:10:38 > 0:10:39those Greedy Italians.
0:10:43 > 0:10:49Scottiglia di cinghiale, or the stew of wild boar,
0:10:49 > 0:10:53it is one of the most wonderful dishes to share in a family,
0:10:53 > 0:10:56because it's a very social affair. So you start cooking
0:10:56 > 0:11:00carrots and celery. Would you like to help me?
0:11:00 > 0:11:02- Yeah, of course.- Fantastic, Gennaro.
0:11:02 > 0:11:04It's a bit of work, but it's fantastic
0:11:04 > 0:11:07because it gives incredible results.
0:11:07 > 0:11:10- Gennaro, don't chop my hands. - I'm far away from you!
0:11:10 > 0:11:13And, naturally, when you cook for a big family
0:11:13 > 0:11:15or big group of people,
0:11:15 > 0:11:18it is very usual that everybody participates.
0:11:18 > 0:11:22Don't start to be the very chef that does like this.
0:11:22 > 0:11:23I don't like it.
0:11:23 > 0:11:24Slowly.
0:11:24 > 0:11:28- I have to cut the onions. I'll cut my own way.- No, you don't.
0:11:28 > 0:11:30- You want to show off. - Yeah, I wanted to show off.
0:11:34 > 0:11:37Then we also put the oil on.
0:11:37 > 0:11:39- Tell me when. - Go on, go on. Go on.
0:11:39 > 0:11:42- When do I have to go?- Go on.
0:11:42 > 0:11:43It's enough.
0:11:45 > 0:11:51One teaspoon of peppercorns and one tablespoon of juniper berries.
0:11:53 > 0:11:57And I will start to chop the meat.
0:11:57 > 0:11:59We have here rabbit.
0:11:59 > 0:12:01And sausage, pork sausage.
0:12:03 > 0:12:08Wild boar and pork. You have about 200 grams of meat per person.
0:12:08 > 0:12:10I like this mixture of everything.
0:12:10 > 0:12:13If you have got no wild boar you could just use pork
0:12:13 > 0:12:15and chicken and rabbit.
0:12:15 > 0:12:19Oh, there's a bit of fat in it. It will melt right through!
0:12:19 > 0:12:20What a dish.
0:12:20 > 0:12:23- Shall we start to put them inside? - Yes, yes, yes.
0:12:24 > 0:12:28That looks fantastic. And put some red wine in it.
0:12:28 > 0:12:30And we just get the lovely colour.
0:12:30 > 0:12:32Just a little bit of colour, Antonio, yeah?
0:12:32 > 0:12:34Just a little bit, yes.
0:12:34 > 0:12:39So 200ml of red wine will give the lovely, lovely flavour.
0:12:39 > 0:12:42We put in a bit of rosemary and a bit of sage
0:12:42 > 0:12:48and bay leaves, and now comes the Italian thing,
0:12:48 > 0:12:52- which is polpa di pomodoro, so tomato pulp.- How much is it?
0:12:52 > 0:12:54This is one and half kilos altogether.
0:12:57 > 0:12:58Can you stir it, please?
0:12:59 > 0:13:02You notice I didn't put in any salt or pepper, yes?
0:13:02 > 0:13:03Not yet, I'm waiting for you.
0:13:03 > 0:13:06It comes later, otherwise it makes the meat tough.
0:13:06 > 0:13:08Here's the nutmeg.
0:13:08 > 0:13:12Gennaro, you have wonderful fingers. Don't grate your fingers on that.
0:13:12 > 0:13:15- How much? Half? Quarter?- Half.
0:13:18 > 0:13:19I love it.
0:13:19 > 0:13:24So now you put the whole tin of tomato paste
0:13:24 > 0:13:28because I would like the sauce to be very concentrated tomato.
0:13:28 > 0:13:30OK. Let's turn it down.
0:13:32 > 0:13:34- Shall I cover now?- Cover it.
0:13:35 > 0:13:38So that means I have to stay about one hour and a half.
0:13:38 > 0:13:41But that is what you are trained to be doing.
0:13:41 > 0:13:44Bye-bye, Gennaro. Look. Look here. Wonderful chair.
0:13:44 > 0:13:45Ah!
0:13:47 > 0:13:50Ah, Gennaro, that's life.
0:13:50 > 0:13:51Ah!
0:13:51 > 0:13:54Somebody's working and somebody's resting.
0:13:54 > 0:13:57Gennaro, from time to time can you look at the meat, please?
0:14:02 > 0:14:05- Little baby!- What is it?- Come on.
0:14:05 > 0:14:08- You were sleeping. - I had a wonderful snooze.
0:14:08 > 0:14:12- Gennaro, would you be so kind as to move, please?- That is why I like you.
0:14:12 > 0:14:15I wanted to see now the way you make a polenta.
0:14:15 > 0:14:19So, polenta. We have here three litres of water
0:14:19 > 0:14:22at the polenta is the flour of maize.
0:14:22 > 0:14:24This is five-minute polenta.
0:14:24 > 0:14:28Very delicious, because it goes perfectly with the stew here.
0:14:28 > 0:14:33- Now I can already put the butter which is 100 grams.- Put it all in.
0:14:33 > 0:14:34There.
0:14:34 > 0:14:36Wonderful.
0:14:36 > 0:14:39- How much cheese?- 250 grams of that.
0:14:39 > 0:14:44This is the Taleggio that I use this time. It's a wonderful cheese.
0:14:44 > 0:14:45Very creamy.
0:14:45 > 0:14:47Could be done with fontina as well.
0:14:47 > 0:14:51- Can you grate also about 100 grams of Parmesan, Gennaro?- Yep.
0:14:51 > 0:14:52And stir it, stir it.
0:14:55 > 0:14:58- Let me just remove all this from here.- Wonderful.
0:15:02 > 0:15:03Look at this.
0:15:04 > 0:15:07This is just like a cream.
0:15:08 > 0:15:09ANTONIO CHUCKLES
0:15:10 > 0:15:14What you do now, you put just in the middle here.
0:15:14 > 0:15:15Antonio, hurry up.
0:15:20 > 0:15:23- You work that way. - Cut a little channel there.
0:15:23 > 0:15:25And the best thing is to share it.
0:15:25 > 0:15:28This is a small version, but there are versions
0:15:28 > 0:15:32that are big as a table with lots of polenta, lots of stew.
0:15:32 > 0:15:36- Just fantastic.- Nice for the lovely, big family.- Mmm!
0:15:36 > 0:15:38It's fantastic.
0:15:38 > 0:15:39Cheers, Antonio.
0:15:41 > 0:15:44OK, so we've had Irish and Italian.
0:15:44 > 0:15:47Now we're going Indian, and here's the Hairy Bikers using
0:15:47 > 0:15:51an ingredient that was introduced to India in the days of the Empire.
0:15:51 > 0:15:53Let's find out more.
0:15:54 > 0:15:57Cauliflower is truly a global vegetable.
0:15:57 > 0:16:01In fact, it was the British who took cauliflower to India
0:16:01 > 0:16:04and did you know it was a Cornish variety of cauliflower,
0:16:04 > 0:16:05to be specific?
0:16:05 > 0:16:08I didn't know, but I do now!
0:16:08 > 0:16:10So to show off its true versatility,
0:16:10 > 0:16:13we're now going to make a spinach, potato and cauliflower dish...
0:16:17 > 0:16:21This is wonderful cauliflower dish, and normally just with
0:16:21 > 0:16:23good old-fashioned white cauliflower.
0:16:23 > 0:16:26- But the Romanesco cauliflower, look at it!- Look at it, man.
0:16:26 > 0:16:28It's a wonder, isn't it?
0:16:28 > 0:16:30Fabulous, fabulous flavour with this,
0:16:30 > 0:16:32and this is what we're going to use as well.
0:16:32 > 0:16:33Little bit of a mix.
0:16:33 > 0:16:36You want quite small florets for this.
0:16:36 > 0:16:40It's become quite fashionable recently to roast cauliflower
0:16:40 > 0:16:43and, indeed, it works absolutely brilliantly.
0:16:43 > 0:16:45And it's a lovely texture as well
0:16:45 > 0:16:47and something happens when you roast it.
0:16:47 > 0:16:50It just intensifies the flavour somehow. It's lovely.
0:16:50 > 0:16:52Little dinky-daudy florets.
0:16:53 > 0:16:54Right, the roasting tin.
0:16:55 > 0:16:57Mr Cauliflower goes in there.
0:16:58 > 0:17:02Mr Snowball with Mr Romanesco. "Hello, how do you do?"
0:17:02 > 0:17:03Happy days!
0:17:05 > 0:17:09Coat the caulis in oil and season. Lots of pepper.
0:17:09 > 0:17:13Put that in the oven, about 180 degrees, for about 15 minutes.
0:17:13 > 0:17:16Just keep an eye on it, just till it starts to catch and turn.
0:17:19 > 0:17:21We start now to make the curry.
0:17:21 > 0:17:24You can use ghee or vegetable oil for this. Don't use olive oil.
0:17:24 > 0:17:27It kind of doesn't work with curry.
0:17:27 > 0:17:28No, it's wrong.
0:17:30 > 0:17:32To that, add a finely-chopped onion.
0:17:33 > 0:17:36- Over to you, Lord of the Fiery Furnace.- Right.
0:17:36 > 0:17:38And that just needs to sweat till it's translucent.
0:17:38 > 0:17:41We don't want caramelised burger van onions.
0:17:41 > 0:17:44No, we don't want any colour on them at all.
0:17:44 > 0:17:47- Whatever you do, don't BURGER it up. - No, that'd be wrong.
0:17:47 > 0:17:50Now, this is when the smells start to go up
0:17:50 > 0:17:52and this is where the neighbours get jealous.
0:17:52 > 0:17:53And the reason?
0:17:53 > 0:17:56Because we're grating in a thumb-sized piece of ginger.
0:17:56 > 0:18:01Now, one of the best ingredients in Indian cooking, black mustard seeds.
0:18:01 > 0:18:04Don't get confused with yellow mustard seeds.
0:18:04 > 0:18:07They are used for making mustard that you spread on your sausages.
0:18:07 > 0:18:09It will taste rank.
0:18:09 > 0:18:11Just put the black ones in and pop them.
0:18:11 > 0:18:13The reason that you want them to pop is
0:18:13 > 0:18:16when the heat pushes through them they release all their flavour
0:18:16 > 0:18:21and all their lovely oils, but you need to let them pop first, yeah?
0:18:21 > 0:18:26Next, add curry leaves, fenugreek seeds
0:18:26 > 0:18:27and chilli powder.
0:18:28 > 0:18:31And some turmeric, or haldi, as it's known.
0:18:31 > 0:18:34Look at that! Look at the colours in that. That's lovely.
0:18:34 > 0:18:36- It's like a sunset over the Indian Ocean.- Oh, you're not wrong.
0:18:36 > 0:18:41To the onions and spices add uncooked, diced potatoes.
0:18:41 > 0:18:45Now make sure at this point that all of those potatoes
0:18:45 > 0:18:47get nicely covered.
0:18:47 > 0:18:48Look at that.
0:18:48 > 0:18:51Right, now we start to put the other stuff in.
0:18:51 > 0:18:52Tommy-atoes.
0:18:52 > 0:18:55- What do you think? Four? Five? - Four will do, eh?
0:18:55 > 0:18:57Yeah.
0:18:57 > 0:19:01In they go, followed by a couple of whole green chillies.
0:19:01 > 0:19:03Stir well and season.
0:19:04 > 0:19:08Oh, lovely. And a splash of water. Just a bit. Don't overdo the water.
0:19:08 > 0:19:09Oi!
0:19:10 > 0:19:12See, look at that.
0:19:12 > 0:19:13Oh!
0:19:13 > 0:19:15That's all coming off now.
0:19:17 > 0:19:22Add some spinach, pop the lid on and simmer for about 20 minutes.
0:19:22 > 0:19:23Here we go.
0:19:25 > 0:19:27- Oh, yeah. Cooked through. - Lovely.- Right!
0:19:27 > 0:19:30- I'll do the rice. - I'll get the cauli out.
0:19:31 > 0:19:34- Oh, yes. Look at that. - That's what you want.
0:19:34 > 0:19:37- It's just started to speckle up, hasn't it?- Look at that. Oh, lovely.
0:19:37 > 0:19:40So we're going to add that and then we stir it in.
0:19:41 > 0:19:44Nice and gentle, cos you want to maintain the potato
0:19:44 > 0:19:46and all of those lovely flavours.
0:19:46 > 0:19:49- It's nice using Romanesco as well, isn't it?- Oh, it's brilliant, man.
0:19:49 > 0:19:53- It makes an event out of it. - I so love this recipe.- Mmm.
0:19:53 > 0:19:55Finish it off with some fresh lemon juice.
0:19:55 > 0:19:57- It really makes a heck of a difference.- It does. It's superb.
0:19:57 > 0:19:59It kind of brings the whole thing to life.
0:20:00 > 0:20:02Don't be shy with it.
0:20:06 > 0:20:09Look at that cauli sitting proud.
0:20:09 > 0:20:11Proud and loud, that's what we want cauli to be.
0:20:13 > 0:20:18So there we have it - the Hairy Bikers' saag aloo with...
0:20:18 > 0:20:19Gobi.
0:20:19 > 0:20:21- Roasted.- Yeah.
0:20:25 > 0:20:27Mmm.
0:20:27 > 0:20:29Let's take a break from countries beginning in I
0:20:29 > 0:20:32and look at a couple of cooking methods.
0:20:32 > 0:20:34First up, Ital.
0:20:34 > 0:20:35What, not heard of it?
0:20:35 > 0:20:39Well, it's a Rastafarian vegan style of cooking
0:20:39 > 0:20:43and to demonstrate and explain more, here's Levi Roots and his Ital soup.
0:20:45 > 0:20:47REGGAE MUSIC
0:20:49 > 0:20:53During the '50s and '60s, thousands of young Jamaicans
0:20:53 > 0:20:56sailed out of Kingston harbour, bound for a new life in the UK.
0:20:58 > 0:21:00For some, one of the ways they could bring
0:21:00 > 0:21:02a bit of their homeland with them
0:21:02 > 0:21:05was to grow their own Caribbean food.
0:21:06 > 0:21:09Granville Prendergast has had an allotment in Bristol
0:21:09 > 0:21:11since he first came over from Jamaica.
0:21:11 > 0:21:15It's a bit early in the year for any of his Caribbean produce,
0:21:15 > 0:21:18but he's got some handsome leeks that are ready.
0:21:18 > 0:21:19A nice cutlass you have there.
0:21:20 > 0:21:25- Lord have mercy, I'll cook something nice for you now.- I hope so!- Respect.
0:21:25 > 0:21:26Man, this is so cool.
0:21:26 > 0:21:28I'm going to be doing my Ital soup,
0:21:28 > 0:21:31but the best thing about it is I'll be using some leeks
0:21:31 > 0:21:34grown by Mas Granville here on his allotment
0:21:34 > 0:21:37and I haven't done that since I was in Jamaica,
0:21:37 > 0:21:40growing fresh from the ground, straight into the pot.
0:21:40 > 0:21:45Ital soup is mouth-wateringly spicy, using sweet potatoes,
0:21:45 > 0:21:49crunchy Caribbean greens called callaloo and our usual suspects
0:21:49 > 0:21:54from the Sunshine Kit, Scotch bonnet, thyme and ginger.
0:21:56 > 0:21:58Master Granville is holding an allotment party tonight
0:21:58 > 0:22:02and this soup is guaranteed to warm things up.
0:22:05 > 0:22:10Ital is a Rastaman's word taken from "vital" and, really,
0:22:10 > 0:22:13it's just saying that it's the Rastaman's style of eating vegan.
0:22:13 > 0:22:17Completely fresh, completely natural.
0:22:17 > 0:22:21I'm going to start with the leeks grown by Mas Granville
0:22:21 > 0:22:22here on his own allotment.
0:22:22 > 0:22:24Fresh out the ground.
0:22:26 > 0:22:30Chops your leeks thickly as it will add texture to your soup.
0:22:33 > 0:22:35Now I'm adding half a block of coconut cream.
0:22:35 > 0:22:39And you can use coconut milk or you can use in this block style.
0:22:39 > 0:22:41Up to you. Whatever makes it easy for you.
0:22:42 > 0:22:47I think that should be ready to drop these fantastic leeks in.
0:22:48 > 0:22:49That is proper.
0:22:50 > 0:22:54To give the soup body, add what we call the hard food,
0:22:54 > 0:22:56chickpeas and two sweet potatoes.
0:22:58 > 0:23:01- How you doing, Mas Granville? - All right, man.
0:23:01 > 0:23:05- Lord have mercy, things are going good here.- That's very great.- Yes.
0:23:05 > 0:23:09It's best to cut up your vegetables small cos you don't want to be
0:23:09 > 0:23:11waiting a long time around for things to cook.
0:23:11 > 0:23:13Let's get them in.
0:23:18 > 0:23:20A few more Ital ingredients.
0:23:20 > 0:23:26Lovely chopped fresh ginger and a clove of finely chopped garlic.
0:23:26 > 0:23:28Next, I'm going to be adding a piece of thyme.
0:23:28 > 0:23:29- Mas Granville, sir.- Yes, man?
0:23:29 > 0:23:32Can I have this piece of thyme that's come from your garden, sir?
0:23:32 > 0:23:35- Take as much as you want, man. - Brilliant, thank you very much.
0:23:35 > 0:23:36Dash it in there.
0:23:38 > 0:23:42Let's add here my Scotch bonnet, which is so special to me.
0:23:42 > 0:23:43Let's chop it up nice.
0:23:46 > 0:23:48Now for the callaloo.
0:23:48 > 0:23:52Callaloo is similar to spinach, but with a more robust flavour,
0:23:52 > 0:23:54closer to kale or spring greens.
0:23:55 > 0:23:58Get your callaloo, twist it and turn it.
0:23:58 > 0:24:00Here you go. Yeah.
0:24:01 > 0:24:03It's fantastic. Old Mas Granville told me
0:24:03 > 0:24:06how he grows callaloo right here on his allotment.
0:24:08 > 0:24:09It's cool.
0:24:12 > 0:24:13It's so good.
0:24:15 > 0:24:17You could add salt to it, but I'm not,
0:24:17 > 0:24:21because this is Ital and Ital don't have salt.
0:24:21 > 0:24:23So that should be about ready now.
0:24:30 > 0:24:33I don't know what's warming up people more,
0:24:33 > 0:24:37the bonfire or the high-octane Ital soup with its Scotch bonnet pepper.
0:24:38 > 0:24:41But what did Master Granville think?
0:24:41 > 0:24:44- Not bad at all.- Not bad at all? - Not bad at all.
0:24:44 > 0:24:46Coming from you, that's a compliment.
0:24:46 > 0:24:49# Carry mi ackee, go a Linstead Market
0:24:49 > 0:24:52# Not a quattie-worth sell
0:24:52 > 0:24:55# Carry me ackee, go a Linstead Market
0:24:55 > 0:24:57# Not a quattie-worth sell
0:24:57 > 0:25:00# Lawd, what a night, not a bite
0:25:00 > 0:25:03# And a Saturday night... #
0:25:03 > 0:25:05Thanks, Levi.
0:25:05 > 0:25:08Next up, I for "instant noodles".
0:25:08 > 0:25:11but this involves more than just boiling a kettle,
0:25:11 > 0:25:14as Ching demonstrates now, in a race against the clock.
0:25:15 > 0:25:17This is a noodles and dim sum programme.
0:25:17 > 0:25:20Now, when most people cook noodles or think of noodles
0:25:20 > 0:25:23they think of these ugly, horrible things, instant noodles.
0:25:24 > 0:25:26Away with them.
0:25:26 > 0:25:29These are what I call noodles, the real, authentic noodles.
0:25:29 > 0:25:34Mung bean noodles, rice noodles, egg noodles and my favourite,
0:25:34 > 0:25:37we've got the yellow shi noodle and these babies cook up in, like,
0:25:37 > 0:25:39three minutes. They're so good.
0:25:39 > 0:25:41I'm going to show you how to make my version
0:25:41 > 0:25:45of an instant fresh noodle pot that's fresher, lighter healthier,
0:25:45 > 0:25:48tastier and as quickly as you can make one of these.
0:25:48 > 0:25:52It takes four minutes for an instant noodle pot to be ready to eat
0:25:52 > 0:25:54after you've added boiling water.
0:25:54 > 0:25:56So let's start this race against my fresh,
0:25:56 > 0:25:59easy version by putting the kettle on.
0:25:59 > 0:26:01Going to get the wok nice and hot.
0:26:01 > 0:26:03The base will be a hot and sour soup.
0:26:03 > 0:26:08OK, now, in with some ginger, so just peel the ginger.
0:26:08 > 0:26:11The ginger's going to give it an element of heat.
0:26:11 > 0:26:14Not spicy heat but a warming heat.
0:26:14 > 0:26:17A hot and sour soup base has got to have the hot
0:26:17 > 0:26:18so it's got to have the chilli.
0:26:20 > 0:26:21Oil into the wok.
0:26:23 > 0:26:27I've got here some fresh shiitake mushrooms, so just slice.
0:26:28 > 0:26:32In with the ginger and the chillies and the mushrooms.
0:26:36 > 0:26:37Smells good already.
0:26:41 > 0:26:42Fresh vegetable stock.
0:26:42 > 0:26:45This is a good cheat, or you can use the cubed vegetable stock.
0:26:45 > 0:26:50You can get these in the supermarket. Just pour. That simple.
0:26:53 > 0:26:56Kettle is bubbling away so I need to work quick.
0:26:56 > 0:27:01I've got some bamboo shoots in water and some bean sprouts. Just drain
0:27:01 > 0:27:04into my version of a pot.
0:27:06 > 0:27:10Let's go for some spring onion for fragrance.
0:27:10 > 0:27:12And how about some baby corn too?
0:27:16 > 0:27:18These are fresh noodles.
0:27:18 > 0:27:21You can cook dried if you have more time.
0:27:21 > 0:27:24Now, some seasoning. The sour.
0:27:24 > 0:27:29I've got some balsamic vinegar, some sherry or white wine,
0:27:29 > 0:27:31little bit of dark soy sauce
0:27:31 > 0:27:33and this is for colour.
0:27:33 > 0:27:35And some light soy sauce.
0:27:35 > 0:27:37Now, the kettle's just come to the boil.
0:27:38 > 0:27:40Mmm, chicken and mushroom flavour.
0:27:42 > 0:27:44I don't know what's in there.
0:27:44 > 0:27:48Those are just some dried flavouring powder. Not good.
0:27:48 > 0:27:50They now need to soak for four minutes.
0:27:50 > 0:27:54Now, I need the kettle cos I need to cook my noodles.
0:27:54 > 0:27:57In with my egg noodles.
0:27:58 > 0:28:00Great. Just drain.
0:28:02 > 0:28:05Look, lovely and bouncy and fresh.
0:28:05 > 0:28:07How's my stock doing?
0:28:07 > 0:28:09Great, it's come to the boil.
0:28:09 > 0:28:11In with some cornflour to thicken.
0:28:13 > 0:28:14And some water.
0:28:16 > 0:28:19So just pour in. Give that a good stir.
0:28:20 > 0:28:21Quick taste.
0:28:23 > 0:28:27Mmm. Some strips of chicken. Cooked chicken breast.
0:28:27 > 0:28:29You can keep it vegetarian if you like.
0:28:30 > 0:28:33And then ladling stock.
0:28:33 > 0:28:37Just delicious, authentic hot and sour suan la huang.
0:28:37 > 0:28:40So I need to just zhuzh that one up.
0:28:40 > 0:28:42It's not ready for two minutes.
0:28:42 > 0:28:46And look, my instant noodle soup is done.
0:28:47 > 0:28:51My fresh but easy noodles have beaten the shop-bought noodle pot
0:28:51 > 0:28:52by two whole minutes.
0:28:52 > 0:28:55I like it, but will my quick and healthy noodle soup
0:28:55 > 0:28:59go down a treat with some instant pot noodle users?
0:28:59 > 0:29:00At the English National Ballet,
0:29:00 > 0:29:04a surprising number of these elite performers are partial to
0:29:04 > 0:29:06an instant noodle snack between classes
0:29:06 > 0:29:08and at the end of a performance.
0:29:08 > 0:29:11The perfect place to do a blind taste test.
0:29:11 > 0:29:12This is how the test works.
0:29:12 > 0:29:15My fresh noodles are in a pot with a pink sticker,
0:29:15 > 0:29:18while the shop-bought instant version has a green sticker.
0:29:18 > 0:29:20This is Pot Noodle, no?
0:29:20 > 0:29:23The dancers put whichever pot they prefer on the table.
0:29:23 > 0:29:26The one they don't like goes in the bin.
0:29:26 > 0:29:29So leave the empty cup that you thought you really liked the taste of
0:29:29 > 0:29:33up here and the one you think is no good in the bin.
0:29:33 > 0:29:36You don't know how to hold chopsticks.
0:29:36 > 0:29:38Oh, some more guinea pigs!
0:29:38 > 0:29:40Well? Now, which one do you prefer? This one or this one?
0:29:42 > 0:29:46- This one.- That one? You want this one in the bin?
0:29:46 > 0:29:47LAUGHTER
0:29:47 > 0:29:51- Oh, you want to eat them both? - I like both.- You like them both? OK!
0:29:51 > 0:29:54So, how are we doing, James? Do you think we're doing well?
0:29:54 > 0:29:57- Absolutely.- Shall we count them up?
0:29:57 > 0:30:00One, two, three, four, five, six, seven, eight.
0:30:00 > 0:30:02We've got eight pinks and one green.
0:30:02 > 0:30:06And so by a ratio of eight to one, my home-made, healthy,
0:30:06 > 0:30:08fresh noodle pot is the winner.
0:30:12 > 0:30:16It's now time for pudding, and here's an inspired I dish
0:30:16 > 0:30:19from Raymond Blanc, an iced coffee parfait.
0:30:19 > 0:30:23Next, an iced coffee parfait made with a sabayon,
0:30:23 > 0:30:26something Raymond believes should be in the repertoire
0:30:26 > 0:30:27of any aspiring cook.
0:30:30 > 0:30:35I'm going to enter that exciting world of sabayon. And simple as well.
0:30:35 > 0:30:37You can do it so easily in your home.
0:30:38 > 0:30:41Begin by adding sugar and sweet white wine
0:30:41 > 0:30:45to the magic ingredient in this recipe, eight egg yolks.
0:30:46 > 0:30:47The egg yolk is amazing.
0:30:47 > 0:30:50As we whisk them we create an emulsion,
0:30:50 > 0:30:55but it would collapse in no time, obviously, if you don't cook it.
0:30:55 > 0:30:57Heat the mixture in a bain-marie.
0:30:57 > 0:31:00The heat breaks down the egg yolk proteins,
0:31:00 > 0:31:03creating bubbles that make the mixture expand.
0:31:03 > 0:31:07Now it's really starting to be very exciting, here.
0:31:07 > 0:31:10And already it's about a quarter of its volume up.
0:31:10 > 0:31:12That's a miraculous egg yolk.
0:31:12 > 0:31:15It's quite amazing what they do for you, you know?
0:31:15 > 0:31:18So, of course, you could do that with a proper electric whisk.
0:31:18 > 0:31:22- Adam?- Yeah?- You sure that you've given me the best whisk?
0:31:22 > 0:31:23The biggest whisk?
0:31:25 > 0:31:26Voila.
0:31:26 > 0:31:28You don't like me, do you?
0:31:30 > 0:31:32And never stop, like I've just done here.
0:31:32 > 0:31:37You are in great danger of scrambled eggs at the bottom, OK?
0:31:41 > 0:31:45While whisking, bring the mixture to eight degrees centigrade.
0:31:45 > 0:31:48- For this you'll need a thermometer. - Oh, my God. What's wrong with it?
0:31:49 > 0:31:50Adam, this...
0:31:52 > 0:31:54Can you just... I'm not a mechanition.
0:31:54 > 0:31:56I'm not a good technician, OK?
0:31:57 > 0:31:58Thank you.
0:32:01 > 0:32:04And now we are at exactly eight degrees.
0:32:06 > 0:32:07Voila.
0:32:07 > 0:32:11So you've got that wonderful, fluffy mousse, here. Look at that.
0:32:13 > 0:32:14Just nice. Completely melts.
0:32:14 > 0:32:15Ice.
0:32:15 > 0:32:18I want to cool it down before I add the whipped cream.
0:32:18 > 0:32:20Now I'm going to add whipped cream into it.
0:32:20 > 0:32:23Of course, with your whipped cream into your hot sabayon
0:32:23 > 0:32:24you're in trouble.
0:32:24 > 0:32:27The whole thing would collapse, would melt down, OK?
0:32:27 > 0:32:31When cool, add a squeeze of lemon juice and a pinch of cayenne pepper.
0:32:31 > 0:32:32Voila. And very little.
0:32:32 > 0:32:36Although the sabayon is sweet, the pepper will provide a gentle kick.
0:32:36 > 0:32:39Vive la difference.
0:32:39 > 0:32:43- Now whip some cream into soft peaks. - So there is 200 grams of cream here.
0:32:46 > 0:32:49So quite loose. It will go off the whisk, you know?
0:32:50 > 0:32:51Plop!
0:32:52 > 0:32:54Then add it to the base.
0:32:57 > 0:32:58The sabayon is now ready.
0:32:58 > 0:33:03That sabayon, I could use it in hundreds of different desserts,
0:33:03 > 0:33:05but this time I'm doing iced coffee parfait.
0:33:07 > 0:33:10Add a small cup of strong coffee and fold into the mixture.
0:33:16 > 0:33:17Oh, lovely.
0:33:17 > 0:33:20And think there's only 200 grams of cream in here.
0:33:20 > 0:33:22Hardly a sin, is it?
0:33:22 > 0:33:24And even if it was, who cares?
0:33:25 > 0:33:30Then pour it into a mould and put it in the freezer for 12 hours.
0:33:30 > 0:33:32Voila.
0:33:36 > 0:33:38Adam, presente, thank you.
0:33:40 > 0:33:43Now, decorate the dish.
0:33:43 > 0:33:45Anything you have. Just a bit of texture.
0:33:45 > 0:33:48Nougatine you can buy, a biscuit you can crumble. Simple things.
0:33:50 > 0:33:54Raymond's using caramelised walnuts, a drizzle of caramel
0:33:54 > 0:33:55and vanilla cream.
0:33:58 > 0:34:01So, your parfait is ready. A quick dip.
0:34:02 > 0:34:04One,
0:34:04 > 0:34:05two, three.
0:34:05 > 0:34:07So warm up your blade.
0:34:14 > 0:34:15Voila.
0:34:19 > 0:34:20Voila.
0:34:25 > 0:34:27Voila.
0:34:27 > 0:34:30Just a few textures around. Whatever textures you have. Very simple.
0:34:31 > 0:34:33Voila. C'est parfait.
0:34:33 > 0:34:34No more, no less.
0:34:43 > 0:34:44Thanks, Raymond.
0:34:44 > 0:34:46Our next I is for islands.
0:34:46 > 0:34:49Floating islands of loveliness from Rachel Khoo.
0:34:53 > 0:34:55Iles flottantes means floating islands,
0:34:55 > 0:34:58and, basically, you have this cold sea of creme anglaise
0:34:58 > 0:35:01with a floating, light meringue in the middle.
0:35:01 > 0:35:03I need a pot.
0:35:03 > 0:35:08First, the creme anglaise, or custard as we call it in England.
0:35:08 > 0:35:11And this is full-fat milk. Just tastes a lot better.
0:35:11 > 0:35:14Take half a litre of milk, add fresh vanilla.
0:35:14 > 0:35:17We're going to add the pod as well. There's flavour in there. OK.
0:35:17 > 0:35:20Indonesian long pepper.
0:35:20 > 0:35:23It's got this very sweet kind of peppery smell.
0:35:23 > 0:35:26All you need to do is grate it.
0:35:27 > 0:35:28OK, that's enough.
0:35:31 > 0:35:35I'm going to add my milk to four egg yolks and 80 grams of sugar.
0:35:35 > 0:35:37And you just want to mix it together.
0:35:38 > 0:35:42So the milk has come to a boil and you can turn it off now.
0:35:44 > 0:35:46You can fish out this vanilla pod.
0:35:46 > 0:35:49Give it a little rinse in some cold water.
0:35:51 > 0:35:56And then put it out to dry. Put it in a bottle of rum.
0:35:56 > 0:35:58Spicy rum!
0:35:58 > 0:36:02OK, we're going to incorporate our milk with our eggs.
0:36:02 > 0:36:04Egg yolk's a little bit sensitive to the heat,
0:36:04 > 0:36:09so what you do is mix that in slowly and keep on whisking.
0:36:10 > 0:36:13Make sure you get all the vanilla grains.
0:36:13 > 0:36:16The creme anglaise needs to be the consistency of double cream,
0:36:16 > 0:36:19so put it back on the hob to thicken it.
0:36:19 > 0:36:20Keep it on a nice, low heat.
0:36:20 > 0:36:23Whisk constantly.
0:36:23 > 0:36:28Creme anglaise would make a great accompaniment with apple crumble.
0:36:28 > 0:36:30It's a good one to have in your pocket.
0:36:30 > 0:36:34"Have in your pocket?" Don't have any creme anglaise in your pocket.
0:36:34 > 0:36:35I'm going to switch this off.
0:36:35 > 0:36:39This goes in the fridge till it's well chilled.
0:36:39 > 0:36:41Leave it in the fridge for four hours.
0:36:41 > 0:36:45In the meantime, I can start making my crunchy praline topping.
0:36:48 > 0:36:52Heat 75 grams of sugar and 25ml of water together
0:36:52 > 0:36:54until they make a syrup.
0:36:54 > 0:36:59The sugar's dissolved and I'm going to add my almond slithers in now.
0:36:59 > 0:37:03You're looking for your mixture to go a golden brown colour.
0:37:03 > 0:37:07When it gets that dark colour, it's time to switch it off.
0:37:08 > 0:37:13While it's still hot you want to pour it out onto your baking tray.
0:37:13 > 0:37:16Spread thinly to cool. Now time for the meringue.
0:37:16 > 0:37:19I need to weigh my egg whites. Grab my scales.
0:37:21 > 0:37:23We need 60 grams.
0:37:24 > 0:37:26Oh, yes!
0:37:26 > 0:37:2760 grams.
0:37:27 > 0:37:31Now, I'm going to start off with just half of it in there.
0:37:33 > 0:37:36And add 45 grams of icing sugar.
0:37:36 > 0:37:39I'm making a classic French meringue mixture,
0:37:39 > 0:37:41which will be soft and fluffy.
0:37:43 > 0:37:44Add a pinch of salt.
0:37:47 > 0:37:50And a couple of drops of lemon juice.
0:37:52 > 0:37:53I'm going to add my egg white.
0:37:55 > 0:37:57In it goes. I think that's ready to go.
0:37:57 > 0:37:59Done.
0:38:02 > 0:38:03Perfect.
0:38:03 > 0:38:04So...
0:38:05 > 0:38:08Soft peak, but you should still be able to turn it upside down
0:38:08 > 0:38:10and hold it over your head.
0:38:13 > 0:38:15That's when you know your meringue's done.
0:38:15 > 0:38:19Finally, you need to cook your meringue in a pan of simmering water.
0:38:19 > 0:38:22All you need to do is take a spoonful
0:38:22 > 0:38:26and form it into a nice dollop.
0:38:26 > 0:38:29Just want to gently put one in like that.
0:38:29 > 0:38:31OK.
0:38:31 > 0:38:32The island's puffing up nicely.
0:38:34 > 0:38:36Turn it around. While the other side cooks,
0:38:36 > 0:38:39it's time to bring all the ingredients together.
0:38:39 > 0:38:40Need my ladle.
0:38:42 > 0:38:46So a couple of ladles of cold creme anglaise in your glass.
0:38:49 > 0:38:51You just pop it on the top.
0:38:52 > 0:38:53Carefully.
0:38:54 > 0:38:57And, finishing touches, our praline.
0:38:57 > 0:39:02So you can pop it on your island.
0:39:02 > 0:39:06I love this dessert. It's absolutely one of my favourites.
0:39:06 > 0:39:09Forget the creme brulee, forget the creme caramel,
0:39:09 > 0:39:11this is the dessert you want to be eating.
0:39:15 > 0:39:16Yum.
0:39:17 > 0:39:23# ...je te garde dans mons coeur #
0:39:25 > 0:39:29Let's end with the best I of all, ice cream.
0:39:29 > 0:39:31Lemon meringue ice cream, no less,
0:39:31 > 0:39:33courtesy of the marvellous Mary Berry.
0:39:33 > 0:39:36And for my third recipe I'm going to be making
0:39:36 > 0:39:39lemon meringue ice cream with fresh lemon balm.
0:39:43 > 0:39:48It's very quick, very easy. No ice cream machine needed.
0:39:48 > 0:39:51So, in the bowl I've got some double cream.
0:39:51 > 0:39:54Make sure you get pouring double cream.
0:39:54 > 0:39:59And I'm going to whisk that until it just holds its shape.
0:39:59 > 0:40:00It won't take long.
0:40:03 > 0:40:07That is nice and frothy, just holding in its peaks.
0:40:07 > 0:40:12So I've got whipped cream, then I'm going to add meringues.
0:40:12 > 0:40:15Now you sometimes have meringues left
0:40:15 > 0:40:18and they're sort of broken in the bottom of the tin.
0:40:18 > 0:40:21So don't crush them into a fine powder.
0:40:21 > 0:40:26Just break them into decent-sized pieces, just like that.
0:40:26 > 0:40:28And that's one of the ingredients later.
0:40:28 > 0:40:32So there are the meringues, then I'm going to put lemon zest
0:40:32 > 0:40:34and lemon juice.
0:40:34 > 0:40:35So I've got a nice lemon here.
0:40:37 > 0:40:40While we were foraging, we found a sumac tree
0:40:40 > 0:40:43and the fruit of that was very lemony.
0:40:43 > 0:40:46You could put a little of that in too.
0:40:46 > 0:40:48So in goes all that zest.
0:40:48 > 0:40:51And here's a tip I use in my baking too.
0:40:51 > 0:40:53If you're doing a lot of lemons, squeezing them,
0:40:53 > 0:40:55it does help if they're warm,
0:40:55 > 0:40:59so if you just put them in a microwave for a short time,
0:40:59 > 0:41:02something like that, just warm them,
0:41:02 > 0:41:05you'll get that much more yield out of them.
0:41:07 > 0:41:09Tip the juice in there.
0:41:09 > 0:41:13And for more lemony flavour I'm adding lemon curd.
0:41:13 > 0:41:15So in goes half a jar.
0:41:16 > 0:41:20That's about right. And now, lemon balm, or you could use mint.
0:41:20 > 0:41:25I've got a big pot of it here. Now, this is one from a nursery.
0:41:25 > 0:41:29It's a little bit leggy, so if I'd bought that one,
0:41:29 > 0:41:34once I took it home I would cut it down and it will shoot up again.
0:41:34 > 0:41:38In fact, if you keep nibbling at it and keep it low,
0:41:38 > 0:41:41the leaves are beautifully fresh.
0:41:41 > 0:41:45It comes just like this, or you can have it variegated.
0:41:46 > 0:41:47It's a lovely aroma.
0:41:47 > 0:41:50So I'm just going to just pick off the stalk, and then chop it.
0:41:50 > 0:41:54I am not speedy like the chefs but I do have all my fingers.
0:41:57 > 0:42:00That's it. So there's the lemon balm going in.
0:42:01 > 0:42:03And I'm going to mix all that together
0:42:03 > 0:42:07before adding the final ingredient, sugary meringue,
0:42:07 > 0:42:10in fairly chunky pieces, like that,
0:42:10 > 0:42:12to give it texture and sweetness.
0:42:12 > 0:42:15Then give it a stir, pour it into a loaf tin
0:42:15 > 0:42:18lined with clingfilm - it helps to get it out.
0:42:19 > 0:42:23Pop it into the freezer to set overnight. Told you it was easy.
0:42:23 > 0:42:28And so to my sauce. All you need is the pulp of three passion fruit.
0:42:28 > 0:42:29The aroma is lovely.
0:42:29 > 0:42:31And the rest of the lemon curd.
0:42:32 > 0:42:35And it's such a simple sauce.
0:42:36 > 0:42:41And it'll just make the ice cream taste that much better
0:42:41 > 0:42:43and also it looks very smart and special.
0:42:43 > 0:42:46And you can make this in advance too,
0:42:46 > 0:42:48so all you have to do is slice and serve.
0:42:48 > 0:42:51Feels very, very cold and set.
0:42:51 > 0:42:54Thanks to the clingfilm it should come out easily.
0:42:54 > 0:42:56So, let's cut a slice from that.
0:43:01 > 0:43:05So let's see how that is. You can see the flecks of white.
0:43:05 > 0:43:07That is the meringue.
0:43:07 > 0:43:09And the green is the lemon balm.
0:43:09 > 0:43:13So let's just lift that onto the plate.
0:43:13 > 0:43:17Like that. Spoon on some of your passion fruit sauce
0:43:17 > 0:43:20and finish it off with some freshly-picked leaves.
0:43:20 > 0:43:25So there we are, lemon meringue ice cream with fresh lemon balm.
0:43:27 > 0:43:32That's the last of today's dishes. Now it's your turn to get cooking.
0:43:32 > 0:43:34Thanks to all our chefs, and do join me
0:43:34 > 0:43:37for more remarkable recipes next time.
0:43:37 > 0:43:38See you soon.
0:43:45 > 0:43:49Subtitles by Red Bee Media Ltd