0:00:20 > 0:00:23Today, The Best Dishes Ever is dedicated to the children,
0:00:23 > 0:00:26keeping them happy with a range of recipes that we know they love.
0:00:26 > 0:00:28And guess what?
0:00:28 > 0:00:30We've grown up to love them too.
0:00:30 > 0:00:32We're starting with a dash through not one dish, not two,
0:00:32 > 0:00:36not three, but four - a chilli, a cheese pie
0:00:36 > 0:00:40and the wonderfully named beany mince and rumpy-pumpy soup,
0:00:40 > 0:00:42all cooked for the Hairy Bikers
0:00:42 > 0:00:45when they were visiting the lovely Maureen on a trip to Scotland
0:00:45 > 0:00:48for their show Mum Knows Best.
0:00:48 > 0:00:49Take it away, Maureen.
0:00:51 > 0:00:55Before we arrived, Maureen had made us one of her mum's cheese pies.
0:00:55 > 0:00:58It's a simple recipe - layers of mashed potato
0:00:58 > 0:00:59and strong Cheddar cheese
0:00:59 > 0:01:02with breadcrumbs and more grated cheese on the top.
0:01:02 > 0:01:05So, has that been handed down, your recipe?
0:01:05 > 0:01:07Yes, it was my gran's recipe, I think.
0:01:07 > 0:01:09- Oh, it smells wonderful. - It's lovely, isn't it?
0:01:09 > 0:01:14- Oh, you temptress! - I've not been called that before.
0:01:14 > 0:01:17I've never seen your cheese pie before, have I?
0:01:17 > 0:01:20- That's why, you know!- How often would you cook this, Maureen?
0:01:20 > 0:01:25Probably once a week. But definitely after the kids had been ill.
0:01:25 > 0:01:28That was their getting better food.
0:01:28 > 0:01:32What's lovely about it is, there's a care to it. It's not bought.
0:01:32 > 0:01:35- You can buy that but that's not the point.- You can't buy that.
0:01:35 > 0:01:37- You can't.- That's MY cheese pie.
0:01:37 > 0:01:39Exactly, exactly. And it's your kids'.
0:01:39 > 0:01:43And it belongs to YOUR family and that's so special.
0:01:43 > 0:01:47I've got a family recipe for rumpy-pumpy soup.
0:01:47 > 0:01:49Why do you call it rumpy-pumpy soup?
0:01:49 > 0:01:52Well, my dad started it off by calling it that
0:01:52 > 0:01:55because of the detrimental effect that it has on your system.
0:01:55 > 0:01:57- Pump?- Mmm-hmm.
0:01:57 > 0:02:01Maureen's wind-producing soup has root vegetables and lentils
0:02:01 > 0:02:03cooked down with a ham hock.
0:02:03 > 0:02:04- That's the hock.- That's the hock.
0:02:04 > 0:02:08I would put that in and just let it heat through.
0:02:08 > 0:02:11When the children were small, they didn't like the ham in the soup,
0:02:11 > 0:02:13so I used to make sandwiches
0:02:13 > 0:02:18separately for the adults and the children had liquidised soup.
0:02:18 > 0:02:22There was one more recipe that Maureen really wanted to show us,
0:02:22 > 0:02:24one that had grown up with her kids.
0:02:28 > 0:02:31What are you going to cook now, Maureen?
0:02:31 > 0:02:33- We're going to cook beany mince. - Beany mince?- Yeah.
0:02:33 > 0:02:35That sounds a bit pumpy as well.
0:02:35 > 0:02:39That's a common theme in our family.
0:02:39 > 0:02:41A lot of methane produced.
0:02:41 > 0:02:43You could make a turbine go round, your family.
0:02:43 > 0:02:47'Maureen taught all her kids to cook beany mince, but now it was my turn.
0:02:47 > 0:02:50'I have a feeling I'm going to get bossed around.'
0:02:50 > 0:02:52Do you put oil in? I don't.
0:02:52 > 0:02:55- Don't you?- No.- No.- Non-stick pan.
0:02:55 > 0:02:59Yeah, you don't need oil, not with mince, cos of the fat in the mince.
0:02:59 > 0:03:01I'll be a minute. Shurrup!
0:03:01 > 0:03:03Is he quite slow, usually?
0:03:03 > 0:03:07He is. He says he's part of that slow food movement.
0:03:07 > 0:03:10- I just think he's a bit kind of slow.- He's a slow cooker!
0:03:10 > 0:03:13If I can't cook mince at this point, after five years on the telly,
0:03:13 > 0:03:14I'm in serious trouble, aren't I?
0:03:15 > 0:03:18Maureen, where did this recipe come from?
0:03:18 > 0:03:19It was another one of my mum's recipes.
0:03:19 > 0:03:22The next recipe I'm going to show you, though,
0:03:22 > 0:03:25shall we say the progression from beany mince, is my own.
0:03:25 > 0:03:28'Maureen is splitting the mince to make two recipes -
0:03:28 > 0:03:29'her chilli for the adults
0:03:29 > 0:03:32'but first, her beany mince for the kids.'
0:03:32 > 0:03:36- For beany mince, we need carrots and turnip.- Now, viewers, what's that?
0:03:36 > 0:03:38Beans. What's that? Beans.
0:03:38 > 0:03:42These are beans for the chilli and these are beans for the beany mince.
0:03:42 > 0:03:44So the beany mince beans go in that pan there
0:03:44 > 0:03:45with the beany mince vegetables
0:03:45 > 0:03:48that's already been beany mincing. Do you want it all, madam?
0:03:48 > 0:03:50- Yes, please.- Thank you.
0:03:51 > 0:03:56- Tomato puree. How much, madam? - A generous zhoosh.
0:03:56 > 0:03:59- A glass of red wine would be nice in it.- This is for children!
0:03:59 > 0:04:02You burn off the alcohol.
0:04:02 > 0:04:06The other half of Maureen's mince is to become chilli for the adults.
0:04:06 > 0:04:09- Right, who's on the chilli?- Moi.
0:04:09 > 0:04:13- Moi!- Go on, dude. I'll tell you what, it's hell in there. It's hell!
0:04:13 > 0:04:15- Tomatoes. Give it a stir.- Yes, boss.
0:04:15 > 0:04:17- Mr King.- Yes, darling.
0:04:17 > 0:04:20Would you please give me some garlic - two cloves of garlic.
0:04:20 > 0:04:22- Do you want them crushed? - Yes, please.
0:04:22 > 0:04:24Thank you. On their way, love.
0:04:24 > 0:04:26Right, we've got the mince,
0:04:26 > 0:04:31the onions, tomatoes, garlic, stock cube and water.
0:04:31 > 0:04:32What's next, Maureen?
0:04:32 > 0:04:37Now I would just add the kidney beans - the red kidney beans -
0:04:37 > 0:04:41and about a teaspoonful of chilli flakes.
0:04:41 > 0:04:43Having an alternative on the stove
0:04:43 > 0:04:47means that ingredients can go in that the kids aren't so keen on.
0:04:48 > 0:04:52I would let that cook until the mince is well cooked.
0:04:52 > 0:04:54- Then season.- And then season. - Right. Well done!
0:04:54 > 0:04:59To test Nana's recipes, Granddad arrives with Georgia and Alexis.
0:04:59 > 0:05:02I think it's your favourites as well - rumpy-pumpy soup, I heard.
0:05:02 > 0:05:04Yes!
0:05:04 > 0:05:06- Good timing.- Fabulous!- Over here?
0:05:06 > 0:05:08- There.- There? Lovely, thank you.
0:05:08 > 0:05:10Here we go.
0:05:10 > 0:05:11'It's time for a proper family dinner.'
0:05:11 > 0:05:13What's first, Maureen?
0:05:13 > 0:05:18- First up is Alexis' favourite, rumpy-pumpy soup.- ALL: Yeah!
0:05:18 > 0:05:23- Do you like the taste or the effect? - Hmm. Taste.- A bit of both.
0:05:23 > 0:05:26It must be great for you seeing the third generation
0:05:26 > 0:05:29enjoying the food that you enjoyed as a child.
0:05:29 > 0:05:33- Yes. Would you pass that up, please? - Of course I will. There you are.
0:05:33 > 0:05:36- And enjoying it.- It's lovely. It's really tasty.
0:05:36 > 0:05:39- Really hearty, really healthy. - And it's really pumpy.
0:05:39 > 0:05:41LAUGHTER
0:05:41 > 0:05:43'True family favourites, like Maureen's,
0:05:43 > 0:05:46'are often just kept inside Mum's head, not written down.'
0:05:46 > 0:05:49It took a very long time to get the recipe out of Mum
0:05:49 > 0:05:52because there wasn't really a recipe to start off with.
0:05:52 > 0:05:55It was just a little bit of this and a little bit of that.
0:05:55 > 0:05:58But it's just such an easy soup and the girls absolutely love it.
0:05:58 > 0:06:01'Their next family favourites are...'
0:06:01 > 0:06:03- Oh!- Beany Mince.- Yes!
0:06:03 > 0:06:06- Nana's chilli.- Right!
0:06:06 > 0:06:08'Both Barry and Elaine have brought their own versions.'
0:06:08 > 0:06:12- Oh! I see! - That's with a bit of zhoo-zhoosh.
0:06:12 > 0:06:16- Ah, you've got zhoosh.- Zhoosh. - And Mummy's chilli.
0:06:16 > 0:06:22- So, you've all... You've all done versions of your Mum's food.- Yes.
0:06:22 > 0:06:26And this, I've got to keep away from Elaine
0:06:26 > 0:06:28because this is her favourite.
0:06:28 > 0:06:30- It's cheese pie, is it? - It's cheese pie.
0:06:30 > 0:06:33- Oh, yes, look at that! - There you are, my dear.- Oh, man!
0:06:33 > 0:06:37Cheese pie. It's fantastic, isn't it?
0:06:37 > 0:06:39It is brilliant!
0:06:39 > 0:06:43- I start beany and work round that way.- OK.- It's the beany one.
0:06:45 > 0:06:49It's nice. It's very sweet. You can taste the turnip as well.
0:06:49 > 0:06:52- It's a great one for children. - Oh, yeah.
0:06:52 > 0:06:55'The chilli that Barry now makes is spicier than his mum's,
0:06:55 > 0:06:58'and zhooshed up with lime and coriander,
0:06:58 > 0:07:00'but Elaine's is a simpler mince, with fewer veggies.'
0:07:00 > 0:07:03I love that progression from all these.
0:07:03 > 0:07:06The beany mince is the birth of the children of the chilli.
0:07:06 > 0:07:08- Yeah!- It's just great.
0:07:08 > 0:07:11It's like Darwin's stages of evolution, isn't it?
0:07:11 > 0:07:15- It is, yeah.- You know. And then one day man walked.
0:07:15 > 0:07:20- Quickly.- Then one day, man came - Barry with some zhoosh!
0:07:20 > 0:07:22- LAUGHTER - And that was it!
0:07:22 > 0:07:25How important is it to you that this is still evolving
0:07:25 > 0:07:27and this is still happening
0:07:27 > 0:07:29and you've another generation coming on now
0:07:29 > 0:07:31that are enjoying those dishes?
0:07:31 > 0:07:34Somehow it's how I express my love for my family.
0:07:34 > 0:07:37- The proof of it's on the table, Maureen.- I hope so.
0:07:41 > 0:07:43Next, with something that's usually a hit with children
0:07:43 > 0:07:46and great for a kids' party - sausage rolls.
0:07:46 > 0:07:49So here's a top-quality version.
0:07:49 > 0:07:52This is Paul Hollywood showing fellow chef Glynn Purnell
0:07:52 > 0:07:54how to make them jumbo style.
0:07:57 > 0:08:00I made big sausage rolls, packed full of flavour
0:08:00 > 0:08:04and I'm quite fussy about the pastry - no surprises there.
0:08:04 > 0:08:06But it all starts with the filling.
0:08:08 > 0:08:10Basically, choose whatever sausage meat you like.
0:08:10 > 0:08:13I've just got a sausage meat I like, a bit of pork sausage,
0:08:13 > 0:08:15a little bit of thyme in there as well.
0:08:15 > 0:08:17If you can pop that in there with that
0:08:17 > 0:08:20and rip a bit of thyme off and mix it up for us. Thank you.
0:08:20 > 0:08:22So, to move on, I'm going to use
0:08:22 > 0:08:25and I'm going to make a proper puff pastry.
0:08:25 > 0:08:31'Into a bowl of 50/50 plain and strong flour, I add two eggs, salt
0:08:31 > 0:08:34'and some water to bring it all together.
0:08:34 > 0:08:37'Puff pastry has a reputation for being difficult
0:08:37 > 0:08:39'but it's not at all.
0:08:39 > 0:08:43'You just need to know what you're doing, so listen up.'
0:08:43 > 0:08:46Puff pastry's all about the difference between cold and hot.
0:08:46 > 0:08:48- Mmm-hmm.- If you can get your dough
0:08:48 > 0:08:50as cold as possible as quickly as possible,
0:08:50 > 0:08:52then you'll end up with something
0:08:52 > 0:08:55that, when you put it in the oven, will just go boof!
0:08:55 > 0:08:59- It'll just explode in an oven.- OK. And does that make it crispier?
0:08:59 > 0:09:02The crispiness comes from the temperature and the butter.
0:09:02 > 0:09:05A good quality butter is key with a good puff pastry.
0:09:05 > 0:09:07I tend to use Normandy butter, French butter.
0:09:07 > 0:09:09Slightly higher melting temperature
0:09:09 > 0:09:12means you can manipulate it more in the dough.
0:09:12 > 0:09:15Therefore, if you get a cheap butter, you'll tend to find
0:09:15 > 0:09:17that in the dough itself,
0:09:17 > 0:09:19it will melt out the side as you're laminating it,
0:09:19 > 0:09:21as you're folding it. That's a bad sign.
0:09:21 > 0:09:24Has the Normandy one got more oil content in it?
0:09:24 > 0:09:26It's the carotin levels you've got to be careful of.
0:09:26 > 0:09:28- You know those brightly coloured ones?- Yeah.
0:09:28 > 0:09:30- You want something a bit toned down. - Yeah.
0:09:30 > 0:09:33They're the ones, generally, that are better to use.
0:09:33 > 0:09:36'After a few minutes working the dough,
0:09:36 > 0:09:40'wrap it and chill it in the fridge, preferably for two hours.'
0:09:40 > 0:09:44I've got one which I have chilled and I've also got some butter.
0:09:44 > 0:09:46I'll show you what I'll do with that in a minute.
0:09:46 > 0:09:50'Now roll out your chilled pastry in a thin rectangular shape,
0:09:50 > 0:09:53'big enough to accommodate the butter
0:09:53 > 0:09:55'for the all-important turning process.
0:09:55 > 0:09:57'You need to have rolled out your butter
0:09:57 > 0:09:59between two sheets of greaseproof paper
0:09:59 > 0:10:02'so it's thin enough to fold inside the dough.'
0:10:02 > 0:10:05Get your butter, pop it on your dough.
0:10:07 > 0:10:11Take it all the way down to the corners
0:10:11 > 0:10:13and then with this bit here...
0:10:13 > 0:10:14That's perfect.
0:10:14 > 0:10:19With this bit here that's exposed, a third of it, you fold over.
0:10:20 > 0:10:23And then this bit goes onto the top.
0:10:23 > 0:10:25- A bit like you do with a croissant dough.- OK.
0:10:25 > 0:10:28You need to pinch that down now and seal it in.
0:10:28 > 0:10:31Seal the butter in. That's a lovely cold dough.
0:10:31 > 0:10:34The butter's beginning to soften already,
0:10:34 > 0:10:37so as soon as it hits that butter,
0:10:37 > 0:10:40that nice cold dough begins to solidify. That's a good thing.
0:10:42 > 0:10:44'Once the butter is sealed in the dough,
0:10:44 > 0:10:48'you can then roll it and fold it a second time to double the layers.
0:10:48 > 0:10:52'Each fold is called a "turn" and the more turns your dough has,
0:10:52 > 0:10:54'the more flaky your pastry will be.'
0:10:54 > 0:10:57This is what we call a single turn, over the top.
0:10:59 > 0:11:03Flatten it down, then the exposed bit over the top of that.
0:11:05 > 0:11:06Seal it in again.
0:11:07 > 0:11:09That's had a single turn,
0:11:09 > 0:11:12so it's had the butter put in and a single turn.
0:11:12 > 0:11:15It needs at least another four of those. In between each one,
0:11:15 > 0:11:18you chill it down and you chill it down
0:11:18 > 0:11:20to get that butter nice and hard again.
0:11:20 > 0:11:22As a young apprentice in the kitchen,
0:11:22 > 0:11:25the pastry chef would leave a message, "Turn the puff."
0:11:25 > 0:11:27You'd go, "Which way?" But you'd know
0:11:27 > 0:11:29cos he made a little mark into the pastry
0:11:29 > 0:11:32on how many times or what side to turn it.
0:11:32 > 0:11:35That's had one turn. One knuckle in. That'll go in the fridge.
0:11:35 > 0:11:38You wrap that up, tuck it under and then pop that in the fridge.
0:11:38 > 0:11:43Now, because it's had...one turn, I know.
0:11:43 > 0:11:46Next time, if you forget, you've always got the turn.
0:11:46 > 0:11:48I know this one is good to go.
0:11:48 > 0:11:50'The turning process doesn't take long.
0:11:50 > 0:11:53'Most of the day, your pastry will be chilling in the fridge.'
0:11:53 > 0:11:56In a professional kitchen, you'd probably see that - four turns.
0:11:56 > 0:11:59You'd probably have four notches sitting in it.
0:11:59 > 0:12:01I want to turn this one more time.
0:12:01 > 0:12:04You can see how yellow it's gone, from the other one.
0:12:04 > 0:12:06Because the layers have got so thin,
0:12:06 > 0:12:09the butter's beginning to show through the dough.
0:12:09 > 0:12:12That means it's nearly ready to use.
0:12:12 > 0:12:14I'm going to roll this out.
0:12:16 > 0:12:18Nice and gently. Start from the middle again.
0:12:18 > 0:12:20Come back down.
0:12:22 > 0:12:25A lot of people are a bit scared of making puff pastry,
0:12:25 > 0:12:29but if you've got the time and you plan it nice, it's worth doing.
0:12:29 > 0:12:30It is worth it.
0:12:30 > 0:12:35What I need to do is roll this out as quickly as possible
0:12:35 > 0:12:40before it gets too...warm.
0:12:41 > 0:12:44Now let's look at this. You see this there?
0:12:44 > 0:12:48If you can see that area there, it looks like marble.
0:12:48 > 0:12:51In fact, it looks like marble all over the place.
0:12:51 > 0:12:54It's an indicator that the butter's got to such a level,
0:12:54 > 0:12:57when it's nice and chilled, it splits with the butter.
0:12:57 > 0:12:59It's a good sign of a puff pastry.
0:12:59 > 0:13:02Indeed, it's a good sign for any laminated dough,
0:13:02 > 0:13:04including a croissant and a Danish pastry.
0:13:04 > 0:13:07'A laminated dough is a baking term
0:13:07 > 0:13:10'for the process of alternating layers of dough and butter.'
0:13:10 > 0:13:13So now I'm happy with that.
0:13:13 > 0:13:17What I've got is my pastry ready to rock and roll.
0:13:17 > 0:13:19Get stuck in.
0:13:19 > 0:13:21'Next, take your sausage mixture
0:13:21 > 0:13:24'and spread it out all the way along your pastry.'
0:13:24 > 0:13:26Sausage meat all the way along.
0:13:26 > 0:13:29'Adding pickle or caramelised onions
0:13:29 > 0:13:32'gives my sausage roll an extra flavour dimension
0:13:32 > 0:13:34'and a little tang that works brilliantly
0:13:34 > 0:13:38'with the herby sausage meat and buttery pastry.'
0:13:38 > 0:13:39And then roll it up.
0:13:41 > 0:13:45- This is a serious sausage roll. - That's a proper sausage roll.
0:13:45 > 0:13:48I want some big jumbos, so I'll trim off the end first,
0:13:48 > 0:13:49make sure it's nice and straight.
0:13:49 > 0:13:53'Mark out where you want to cut and slice into good-sized portions.
0:13:53 > 0:13:59'Once cut, put the rolls on a baking tray lined with baking parchment
0:13:59 > 0:14:02'and brush them thoroughly with a rich egg wash.'
0:14:02 > 0:14:04Give it that rich yellow colour.
0:14:04 > 0:14:07'Then put them back in the fridge to chill for 30 minutes.'
0:14:07 > 0:14:10When it comes out the fridge, you double egg wash.
0:14:10 > 0:14:13You egg wash it all again. Then with the back of the blade,
0:14:13 > 0:14:18just run your knife from the top over to the other side.
0:14:18 > 0:14:20And what that does is create a lovely pattern
0:14:20 > 0:14:22on top of the sausage rolls.
0:14:22 > 0:14:27You do this on all of them, then you bake it off
0:14:27 > 0:14:30at 200 degrees Celsius for about 15-20 minutes
0:14:30 > 0:14:33till they're beautiful and golden brown.
0:14:33 > 0:14:36The secret with the egg wash is don't let the colour kid you.
0:14:36 > 0:14:39You think it's going dark. Stick with it.
0:14:39 > 0:14:41It'll flake up and it'll be absolutely beautiful.
0:14:41 > 0:14:44It'll be a bit tight inside because it's constricted,
0:14:44 > 0:14:46but you'll end up with a gorgeous-tasting puff pastry.
0:14:46 > 0:14:48Let me show you this.
0:14:51 > 0:14:56Those there are proper sausage rolls.
0:14:56 > 0:15:00You can see the way they've split, the way they've been cut.
0:15:00 > 0:15:02Beautiful colours.
0:15:02 > 0:15:05Filled with the sausage meat of your own desire.
0:15:05 > 0:15:08And there you have it - sausage rolls.
0:15:08 > 0:15:10'Make your sausage rolls any size you want,
0:15:10 > 0:15:14'but don't expect them to last very long. They go down a treat!'
0:15:16 > 0:15:19Now, you really can't have Paul Hollywood
0:15:19 > 0:15:21without his beloved Mary Berry, can you?
0:15:21 > 0:15:23It just doesn't feel right.
0:15:23 > 0:15:27And after those sausage rolls, I feel the need for something sweet -
0:15:27 > 0:15:30something like a good old-fashioned knickerbocker glory.
0:15:33 > 0:15:37This is my basic ice cream that I make time and time again.
0:15:37 > 0:15:40Very, very simple and you don't need an ice cream machine.
0:15:40 > 0:15:43It's just those three magic ingredients -
0:15:43 > 0:15:46eggs, cream, sugar plus vanilla.
0:15:46 > 0:15:49Meringue is the base of this ice cream.
0:15:49 > 0:15:52'To begin the meringue, start whisking the egg whites.'
0:15:52 > 0:15:55Add the sugar gradually.
0:15:55 > 0:15:57'By using meringue as a base,
0:15:57 > 0:15:59'we're adding the air at the beginning
0:15:59 > 0:16:02'and then there's no more need for whisking.'
0:16:02 > 0:16:05There we are. Not coming out.
0:16:05 > 0:16:08Very proper meringue.
0:16:08 > 0:16:10The next move is to whip the cream.
0:16:12 > 0:16:14Real cream. Never use substitute.
0:16:18 > 0:16:20This looks just about right.
0:16:20 > 0:16:25Take all the cream and put it on top of the meringue like that.
0:16:25 > 0:16:30Fold it in, keeping as much air in as possible.
0:16:30 > 0:16:33So, that is beautifully smooth now.
0:16:33 > 0:16:37In goes the egg yolks and, at the same time, vanilla extract -
0:16:37 > 0:16:39about a teaspoonful.
0:16:39 > 0:16:43I know that this is going to be simply delicious.
0:16:43 > 0:16:46And when it freezes, because it's all so frothy,
0:16:46 > 0:16:49you don't get any of those ice crystals.
0:16:49 > 0:16:52This is ready for freezing.
0:16:52 > 0:16:55'This is now the base for any ice cream flavour.
0:16:55 > 0:16:59'Why not try stemmed ginger, fruit, raisins or even a drop of brandy?
0:16:59 > 0:17:04'It's that easy to make your own ice cream.'
0:17:04 > 0:17:05I've got one in there all ready.
0:17:09 > 0:17:12A good tip is to actually chill the glasses in the fridge first
0:17:12 > 0:17:14and I'm going to start off
0:17:14 > 0:17:17by putting some pineapple in the bottom.
0:17:17 > 0:17:20Then a little raspberry puree.
0:17:22 > 0:17:24Then I'm going to put a scoop of ice cream
0:17:24 > 0:17:26right in the middle, like that.
0:17:26 > 0:17:31This really is a very simple, back-to-basics ice cream.
0:17:32 > 0:17:36And I think that is good enough to eat right now.
0:17:47 > 0:17:48Mmm.
0:17:48 > 0:17:50So, how do you think I'm doing
0:17:50 > 0:17:54with my great revival of real dairy ice cream?
0:17:54 > 0:17:56I bet you can't wait to have a go at home.
0:17:59 > 0:18:02Thanks, Mary. But before you do rush off to try that,
0:18:02 > 0:18:05here's Lorraine Pascale, showing us how to cook
0:18:05 > 0:18:08what is, apparently, the favourite meal of the entire nation,
0:18:08 > 0:18:10let alone kids. It's pizza.
0:18:12 > 0:18:16I do love to make a pizza from scratch.
0:18:16 > 0:18:18There's something very therapeutic about making that dough.
0:18:18 > 0:18:23So I start off with 300g of strong bread flour.
0:18:23 > 0:18:25Just pop that in...
0:18:25 > 0:18:28to the bowl. So I need a good pinch of salt.
0:18:29 > 0:18:31And then yeast.
0:18:31 > 0:18:34Now, it's wonderful to use fresh yeast, but it does take time,
0:18:34 > 0:18:39so I like to take a short cut and use this fast-action dried yeast.
0:18:40 > 0:18:42So easy.
0:18:42 > 0:18:46And then some water - not too cold, not too hot, just warm.
0:18:46 > 0:18:49That goes in there. 175ml of warm water.
0:18:50 > 0:18:53So, I start by getting the spoon in, and then here's the best bit -
0:18:53 > 0:18:56you get your hands in and squidge it all together
0:18:56 > 0:19:00and then just knead it for a little bit, for about five minutes.
0:19:03 > 0:19:05So, to test whether you've kneaded it enough,
0:19:05 > 0:19:09just take the dough like this, in a ball,
0:19:09 > 0:19:12and just pull it back on itself, giving you a nice taut top.
0:19:13 > 0:19:18Then pop your finger in the flour, and press it,
0:19:18 > 0:19:20and it should spring back all the way.
0:19:20 > 0:19:24I'm happy with that. So now I'm ready to roll this out.
0:19:27 > 0:19:28Just keep pushing.
0:19:31 > 0:19:35So, a bit of flour on there to stop it from sticking.
0:19:35 > 0:19:38And then the easiest way to transport your dough
0:19:38 > 0:19:41is rolling pin in the centre of the dough,
0:19:41 > 0:19:43then just fold it over...
0:19:44 > 0:19:47..and then drag it across
0:19:47 > 0:19:49to your baking sheet.
0:19:49 > 0:19:51'One of the reasons this recipe is so easy
0:19:51 > 0:19:55'is that you don't even need to make your own tomato sauce.
0:19:55 > 0:19:57'Passata, straight from the jar,
0:19:57 > 0:19:59'is just as good when you're in a rush.'
0:19:59 > 0:20:03I like to leave a margin around the pizza, a border,
0:20:03 > 0:20:05just cos I think it looks nicer.
0:20:07 > 0:20:10Lovely pepperoni here.
0:20:10 > 0:20:12Slice it up.
0:20:12 > 0:20:16'Pizza is all about what you put in it and on it.
0:20:16 > 0:20:18'Pepperoni is the nation's number one topping.'
0:20:18 > 0:20:20No rules for pizza.
0:20:21 > 0:20:24Just do what you want. There.
0:20:25 > 0:20:27'Next I'm going to spice it up a bit
0:20:27 > 0:20:29'with some beautiful red piquant peppers.
0:20:29 > 0:20:33'And finally a whole ball of buffalo mozzarella.'
0:20:33 > 0:20:37And I'm just going to tear over the top.
0:20:37 > 0:20:40That's going to go all lovely and gooey in the oven.
0:20:40 > 0:20:44There, and that's it. So simple, so easy.
0:20:44 > 0:20:49'That needs to cook for about 8-10 minutes in a really hot oven,
0:20:49 > 0:20:54'about 240 degrees, so it cooks quickly and gets lovely and crisp.'
0:20:59 > 0:21:01Yes!
0:21:01 > 0:21:04'So there you have it - a beautiful pepperoni pizza
0:21:04 > 0:21:07'in less time than it would take to have one delivered.'
0:21:07 > 0:21:08That looks perfect.
0:21:08 > 0:21:11I'm going to finish it off with some fresh basil.
0:21:11 > 0:21:14Bit of colour and another flavour layer.
0:21:14 > 0:21:17Just rip it up, over the top.
0:21:17 > 0:21:18Look at that. Perfect.
0:21:20 > 0:21:22Cut into this.
0:21:23 > 0:21:27There's only one way to eat a pizza, and that's with your fingers.
0:21:29 > 0:21:30Mmm.
0:21:31 > 0:21:33Really good.
0:21:36 > 0:21:38Now, kids and adults can go for different things
0:21:38 > 0:21:41when it comes to food, but cooking two completely different dishes
0:21:41 > 0:21:43can be a bit of a pain sometimes.
0:21:43 > 0:21:45So, it's always good to double up,
0:21:45 > 0:21:49which is what James Martin does in today's final recipe,
0:21:49 > 0:21:54using bananas in two recipes to keep everybody happy and satisfied.
0:21:58 > 0:21:59Pretty good, huh?
0:21:59 > 0:22:01'I've got some families coming over later on,
0:22:01 > 0:22:04'and I'm going to serve a classic banana split for the kids
0:22:04 > 0:22:06'and a caramel coated banana
0:22:06 > 0:22:09'with passion fruit souffle for the adults.'
0:22:14 > 0:22:17There's one dish that reminds me of my childhood more than any other
0:22:17 > 0:22:19and that's bananas and custard.
0:22:19 > 0:22:22The flavour, I think we all know, is just superb.
0:22:22 > 0:22:25But this dish takes it to another level.
0:22:25 > 0:22:29'I'm going to start off with the bananas for the splits.
0:22:29 > 0:22:32'I'm going to grill them with some fresh rosemary.'
0:22:32 > 0:22:35You want about four sprigs and then, just with a knife,
0:22:35 > 0:22:37insert the rosemary in the top.
0:22:37 > 0:22:40And you don't want anything too pungent,
0:22:40 > 0:22:42because it'll put the kids off,
0:22:42 > 0:22:45but I think just a little bit of rosemary, like this,
0:22:45 > 0:22:48makes it really special, because the flavour and the smells you get
0:22:48 > 0:22:50while it's cooking are just great.
0:22:51 > 0:22:54'These are put onto the grill for ten minutes.
0:22:54 > 0:22:57'That'll give me time to make the grown-up version of this dessert.'
0:22:57 > 0:23:02We make a batter, first of all, using some cornflour,
0:23:02 > 0:23:05a little bit of sugar and some fizzy water.
0:23:05 > 0:23:08Just mix this together to form a nice little paste.
0:23:10 > 0:23:12You just want some firm bananas for this
0:23:12 > 0:23:17and then just trim these up, then coat them in the batter
0:23:17 > 0:23:19and then deep-fry these.
0:23:19 > 0:23:22You want the oil reasonably hot, not too hot.
0:23:23 > 0:23:25'They'll only take a couple of minutes to cook
0:23:25 > 0:23:28'and, while that's happening, I can get the caramel going.'
0:23:30 > 0:23:33Don't use granulated sugar, it must be plain caster sugar.
0:23:33 > 0:23:34Straight out of the pot -
0:23:34 > 0:23:37no bits of tea and coffee stains in it, as well.
0:23:37 > 0:23:39Very, very clean, otherwise your sugar will recrystallise.
0:23:39 > 0:23:42You'll know when you've gone wrong, because if you're stood here
0:23:42 > 0:23:45in about five minutes and it still looks like a big sugar lump,
0:23:45 > 0:23:47you've got to throw it away and start again.
0:23:49 > 0:23:51'When the bananas are done, lift them out of the hot oil
0:23:51 > 0:23:53'and drain them off.'
0:23:53 > 0:23:56Now, the whole idea of this is to cook it without colour.
0:23:56 > 0:23:58You're not frying fish and chips.
0:23:58 > 0:24:01This is the first stage of the cooking.
0:24:01 > 0:24:04'The kids' bananas are ready to be flipped,
0:24:04 > 0:24:06'and I can turn my attention to the caramel.'
0:24:08 > 0:24:12You want to make sure it's nice and even caramel, with no lumps in it.
0:24:15 > 0:24:18'When the lumps have disappeared, and it's got a nice, even colour,
0:24:18 > 0:24:20'throw in some sesame seeds.
0:24:20 > 0:24:23'And now I can start dipping the bananas.'
0:24:24 > 0:24:26And then with a spoon,
0:24:26 > 0:24:29make sure it's fully coated in this caramel, so roll it around.
0:24:29 > 0:24:33Be really careful with this, because it's extremely hot,
0:24:33 > 0:24:36and then when they come out of the caramel, into ice.
0:24:37 > 0:24:40This will set the caramel immediately.
0:24:40 > 0:24:42It's better to do one at a time, really.
0:24:42 > 0:24:45You don't want all the bananas stuck in the pan,
0:24:45 > 0:24:48otherwise it just ends up as one congealed, big lump -
0:24:48 > 0:24:50a big mess in the bottom of the pan.
0:24:50 > 0:24:53'Once they're done, I can start making the souffles
0:24:53 > 0:24:57'by buttering some ramekins and coating the inside with sugar.
0:24:59 > 0:25:02'After that, get three egg whites, and start whisking them,
0:25:02 > 0:25:05'which is the most crucial part of making a souffle.
0:25:05 > 0:25:08'You have to get the right amount of air into them.'
0:25:08 > 0:25:10You can speed up the process
0:25:10 > 0:25:13by using a pinch of salt, a little bit of sugar
0:25:13 > 0:25:15but, really, just whisk this up so it's nice and firm.
0:25:17 > 0:25:19Once they're fully whipped up like that,
0:25:19 > 0:25:22they should be nice and firm peaked. That way you're guaranteed
0:25:22 > 0:25:24to get the maximum amount of air into the egg whites.
0:25:24 > 0:25:27For our filling, I'm just going to use this ready-made custard
0:25:27 > 0:25:32and you want about two, maybe three tablespoons for two souffles.
0:25:32 > 0:25:33I've got some lovely passion fruit.
0:25:33 > 0:25:36Make sure you buy it with a wrinkled skin.
0:25:36 > 0:25:38There's so much more juice and flavour in there.
0:25:38 > 0:25:43The old-fashioned way would be to stand here and cut and fold
0:25:43 > 0:25:46and figure of eight and 20 minutes later, you're still messing around.
0:25:46 > 0:25:48The whole point about a souffle,
0:25:48 > 0:25:51and this is when you're working as a pastry chef in a restaurant,
0:25:51 > 0:25:53you haven't got time to be doing that,
0:25:53 > 0:25:57so you actually learn a quick method and that's just chuck it in.
0:25:57 > 0:26:00The sooner it is in the oven, the better.
0:26:02 > 0:26:04'Using a palette knife, I'm creating a dome
0:26:04 > 0:26:06'over the top of the souffle.
0:26:06 > 0:26:11'Then, using my thumb, I'm making a frame around the edge, as well.
0:26:11 > 0:26:13'This will stop it going wonky when it rises.
0:26:15 > 0:26:17'Then throw the whole lot in the oven
0:26:17 > 0:26:20'at 230 degrees centigrade for eight minutes.
0:26:22 > 0:26:25'The bananas on the griddle are done.'
0:26:26 > 0:26:28I can feel, inside, they're bubbling inside, as well,
0:26:28 > 0:26:31so they're lovely and hot. And then take a knife
0:26:31 > 0:26:33and cut this down the middle,
0:26:33 > 0:26:36and they almost steam in their own jackets, really.
0:26:36 > 0:26:38It's just fantastic.
0:26:38 > 0:26:40Pop a little bit of those on the plate.
0:26:40 > 0:26:43You've got another thing the kids will love, the passion fruit.
0:26:43 > 0:26:45These have got a wonderful sweet flavour,
0:26:45 > 0:26:47which I think the kids will love.
0:26:47 > 0:26:51It doesn't matter how old you are, you've got to have some ice cream.
0:26:53 > 0:26:54'That's the kids' dessert done,
0:26:54 > 0:26:57'and the adult one is just about ready for serving.'
0:26:57 > 0:27:00Just a touch of the custard on the plate.
0:27:02 > 0:27:04It's a chef's thing.
0:27:04 > 0:27:07So often, people are put off by doing souffles at home,
0:27:07 > 0:27:10purely the fact they think it's really complicated and difficult,
0:27:10 > 0:27:14but you're never going to know until you actually try to do it.
0:27:14 > 0:27:16But, by using this ready-made custard,
0:27:16 > 0:27:20I think you end up with just fantastic results every time.
0:27:24 > 0:27:26Not bad, eh?
0:27:28 > 0:27:30Icing sugar over the top.
0:27:32 > 0:27:35Ever so carefully, lift these on, and there you have it.
0:27:36 > 0:27:38'Sesame caramel-coated bananas
0:27:38 > 0:27:41'with passion fruit souffle for the grown-ups
0:27:41 > 0:27:45'and barbecued rosemary bananas with passion fruit for the kids.'
0:27:45 > 0:27:48- There you go.- Thank you very much.
0:27:48 > 0:27:52'The proof really is in the pudding, and this is a tough crowd.
0:27:52 > 0:27:54'Time to see what they think.'
0:27:54 > 0:27:57- Dive in, everybody. - Ooh, this looks good.
0:27:58 > 0:28:01Doesn't matter how old you are, you can still enjoy bananas and custard.
0:28:01 > 0:28:03Of course you can.
0:28:04 > 0:28:07'With a little bit of thought, there are loads of simple ways
0:28:07 > 0:28:11'to make two different dishes from the same set of ingredients,
0:28:11 > 0:28:14'which will keep everybody happy around the dinner table.'
0:28:16 > 0:28:19Thanks, James. Those look like real winners.
0:28:19 > 0:28:21And thanks to all our chefs today.
0:28:21 > 0:28:24I'll be back soon with plenty more of the finest recipes
0:28:24 > 0:28:28on The Best Dishes Ever. See you next time. Bye-bye.