0:00:20 > 0:00:23Today, the Best Dishes Ever are all influenced by the exciting
0:00:23 > 0:00:26cuisine of some of the world's most exotic places.
0:00:26 > 0:00:29These are some of the recipes that have, over the years,
0:00:29 > 0:00:31spiced up our British menus.
0:00:31 > 0:00:33Brought us some heat, some new flavours,
0:00:33 > 0:00:36from Spain, Latin America and the Caribbean.
0:00:36 > 0:00:38In restaurants, in our markets,
0:00:38 > 0:00:41and - as Lorraine Pascale finds here - on the streets.
0:00:44 > 0:00:47When I was a kid, street food was a greasy burger in a roadside van.
0:00:49 > 0:00:52Now, there's a street food revolution.
0:00:52 > 0:00:55I love it, because it makes sophisticated food accessible.
0:00:55 > 0:00:59It doesn't cost the earth, and you can eat your way around the world.
0:01:00 > 0:01:03I'm here in the great British outdoors,
0:01:03 > 0:01:07looking forward to some more fantastic street food.
0:01:07 > 0:01:11And this is a real food market in London's Southbank.
0:01:11 > 0:01:14Today I'm in search of a traditional Spanish snack,
0:01:14 > 0:01:16with a touch of luxury.
0:01:16 > 0:01:17Churros.
0:01:17 > 0:01:20I've always thought of churros as a kind of a Spanish doughnut,
0:01:20 > 0:01:22and I've come here to find out more.
0:01:22 > 0:01:25Do come into our little abode.
0:01:25 > 0:01:27- I'm coming to help you today. - Oh, good.
0:01:27 > 0:01:29Depending on the accompaniment,
0:01:29 > 0:01:31little sticks can be savoury or sweet.
0:01:31 > 0:01:34And they're an extremely social snack - great for sharing.
0:01:36 > 0:01:39Lesley Mackay-Garcia learned from her mother,
0:01:39 > 0:01:41and has passed on the secret to son, Henry.
0:01:45 > 0:01:48- OK, so what goes in first?- First, we start off with the flour.- Flour.
0:01:48 > 0:01:50What kind of flour is that?
0:01:50 > 0:01:53Mostly foreign, just because English flour is very over-ground.
0:01:53 > 0:01:56- You're not going to tell me, are you? Secret.- Our secret recipe!
0:01:56 > 0:01:57Cup of sugar in.
0:01:57 > 0:02:00- And then a bit of salt.- Simple salt.
0:02:00 > 0:02:02- Yes, it's effectively a bread mix. - Yeah.- OK.
0:02:02 > 0:02:05And then you put a bit of baking powder.
0:02:05 > 0:02:06You just do all this by eye.
0:02:06 > 0:02:09Because you're so used to doing it, you know exactly what goes in?
0:02:09 > 0:02:11He has my churros genes in him.
0:02:11 > 0:02:13- Then you just mix it together.- Yep.
0:02:13 > 0:02:16Once that's done, you get the water.
0:02:16 > 0:02:18So what am I looking for here?
0:02:18 > 0:02:24- When you're mixing the dough, you get under and twist over.- Yeah.
0:02:24 > 0:02:29- You just want to make sure you don't get really powdery bits.- Yeah.
0:02:29 > 0:02:32- Can I have a little mix? Can I see? - You can, you can.
0:02:32 > 0:02:35- It's quite a stiff dough, isn't it? - Yes.- It gets stiff after a while.
0:02:35 > 0:02:37Yeah.
0:02:37 > 0:02:39'With the dough at the right consistency,
0:02:39 > 0:02:42'it's time to shape it into churros, ready for cooking.
0:02:43 > 0:02:45'The mix goes into a churrera -
0:02:45 > 0:02:47'a giant syringe with a star-shaped nozzle,
0:02:47 > 0:02:50'that pumps the churros into boiling oil.'
0:02:50 > 0:02:52It's like a giant garlic crusher.
0:02:52 > 0:02:54Yep, or a Play-Doh hair extruder.
0:02:54 > 0:02:57All the same theory.
0:02:57 > 0:02:59There's a lot of different recipes for churros.
0:02:59 > 0:03:01I learned from my mother in the churros shop,
0:03:01 > 0:03:03the simple, plain way of doing it.
0:03:03 > 0:03:04You're really packing it in there.
0:03:04 > 0:03:08- Really packing it in. And then we hand it...- So these are hot, right?
0:03:08 > 0:03:09- Very hot.- Very hot.
0:03:11 > 0:03:14I'm going to stand over here, away from the oil flicking.
0:03:14 > 0:03:15And we have to do it quite quickly,
0:03:15 > 0:03:19because they're so quick-cooking that if you take too long,
0:03:19 > 0:03:22the first ones have cooked before the last ones have gone in.
0:03:22 > 0:03:25If you notice, they don't drop into the oil very far,
0:03:25 > 0:03:27they just sit on top, like tempura does.
0:03:27 > 0:03:29- It's got to be a really hot oil. - Fabulous!
0:03:29 > 0:03:33Every part of the process has to be done really carefully.
0:03:33 > 0:03:36I've had Michelin-star chefs who've come to try out,
0:03:36 > 0:03:38and they just haven't...
0:03:38 > 0:03:40- They just don't have it! - They don't have it!
0:03:40 > 0:03:42They didn't have dough fingers.
0:03:42 > 0:03:45- All right, so how long do they cook in there for?- About 30 seconds.
0:03:45 > 0:03:47- Until they brown, until they've gone brown.- Brown and crisp.
0:03:47 > 0:03:51- And then take them out.- That's it! - That's it, that's it.- Mmm!
0:03:51 > 0:03:54Now let them cool down for a few seconds, but the effect is
0:03:54 > 0:03:56when you open it, it should crack open.
0:03:56 > 0:03:59And inside should be light and fluffy.
0:03:59 > 0:04:01Some people think these are like doughnuts,
0:04:01 > 0:04:03that's what people call them, Spanish doughnuts.
0:04:03 > 0:04:06- What do you think about that? - Well, they've no dairy in them.
0:04:06 > 0:04:09Anything that's a doughnut or a pancake, they tend to be chewy, actually.
0:04:09 > 0:04:11They have that consistency about them.
0:04:11 > 0:04:14- So churros are much lighter, they're a bread mix.- They snap, OK.
0:04:14 > 0:04:17So, for instance, now they've cooled down for a second, excuse fingers!
0:04:17 > 0:04:18Excuse fingers.
0:04:18 > 0:04:20You have the...snap.
0:04:25 > 0:04:28Lesley serves her churros simply with sugar,
0:04:28 > 0:04:30cinnamon and a thick, melted chocolate.
0:04:32 > 0:04:34So, I've got my "churrrrros"...
0:04:34 > 0:04:35Churros!
0:04:38 > 0:04:40I dip it in the chocolate.
0:04:43 > 0:04:44Nice!
0:04:44 > 0:04:46Ready to roll!
0:04:46 > 0:04:49- It is really nice, because you might think it'd be really greasy?- Yes.
0:04:49 > 0:04:52But it's not at all. There's hardly anything on my fingers.
0:04:52 > 0:04:53There's nothing, I know.
0:04:53 > 0:04:55And it doesn't have that "ugh" feeling,
0:04:55 > 0:04:58that sometimes dairy products can do.
0:04:58 > 0:04:59Yum!
0:04:59 > 0:05:02Just dip your finger in when you've finished and finish it off.
0:05:02 > 0:05:03Oh, it's lovely!
0:05:04 > 0:05:10- It's a really simple, tasty, fresh, fast snack.- Yes.
0:05:10 > 0:05:12Fantastic.
0:05:14 > 0:05:16Great things really do come in small packages.
0:05:20 > 0:05:24And speaking of small packages, here's James Martin,
0:05:24 > 0:05:28serving up three examples of Spanish-inspired finger food.
0:05:28 > 0:05:30Tapas.
0:05:30 > 0:05:34My trio of finger-licking tapas are chicken buffalo wings,
0:05:34 > 0:05:36spicy potato wedges
0:05:36 > 0:05:38and classic padron peppers.
0:05:44 > 0:05:47The first thing we do is get our potato wedges in.
0:05:47 > 0:05:50I'm going to use a spice that's not often found in Spain.
0:05:50 > 0:05:52This is Sichuan pepper,
0:05:52 > 0:05:54because it lends itself to really quick cooking.
0:05:54 > 0:05:56It's often called the floral pepper.
0:05:56 > 0:05:58It's full flavour, this sort of stuff,
0:05:58 > 0:06:00perfect for our potato wedges.
0:06:00 > 0:06:03Together with three different spices.
0:06:03 > 0:06:06And if you buy them already ground, it saves so much time.
0:06:06 > 0:06:08But I've got some coriander in here.
0:06:10 > 0:06:12I'm going to use some cumin.
0:06:12 > 0:06:14Which is a wonderful spice,
0:06:14 > 0:06:19traditionally used in Moroccan and Indian cooking.
0:06:19 > 0:06:24And then, I've got some of this sweet paprika to go with our potatoes.
0:06:24 > 0:06:27This is why I always get into trouble with the Italians,
0:06:27 > 0:06:32because I actually think Spain produces better olive oil than the Italians.
0:06:32 > 0:06:35You see already, you've got an amazing colour with this paste.
0:06:35 > 0:06:39A good pinch of salt and then just throw in these potato wedges.
0:06:39 > 0:06:42I was quite fortunate to have restaurants on boats.
0:06:42 > 0:06:46I call it a boat, it's cruise ship, really, so it's a big boat.
0:06:46 > 0:06:48But it used to moor up every time in Barcelona.
0:06:48 > 0:06:51There was an amazing market there called La Boqueria,
0:06:51 > 0:06:56which is right on the central drag of Barcelona.
0:06:56 > 0:06:59And it's a really heaving place with so many different people.
0:06:59 > 0:07:04But the market itself is just a chef's paradise.
0:07:04 > 0:07:07This type of food you'll get is the food that's just written on a board,
0:07:07 > 0:07:09when they run out of it, they make something else up.
0:07:09 > 0:07:12And this is one of the things you'll have out there.
0:07:12 > 0:07:13Just these potato pieces.
0:07:13 > 0:07:16You might have little croquetas, that kind of stuff.
0:07:16 > 0:07:18It's all this style of food.
0:07:18 > 0:07:24You throw potato wedges into our tray there.
0:07:24 > 0:07:26Straight in the oven.
0:07:26 > 0:07:29And then we're going to cook our chicken wings.
0:07:31 > 0:07:34Now, you can actually deep-fry try these if you want.
0:07:34 > 0:07:36I'm actually just going to roast these as they are with
0:07:36 > 0:07:38a little bit of salt and pepper over the top.
0:07:38 > 0:07:42Some of this fantastic Spanish olive oil.
0:07:42 > 0:07:45I'm going to throw this chicken pieces in the oven.
0:07:45 > 0:07:47And then we're going to make our sauce to go with
0:07:47 > 0:07:49our chicken pieces.
0:07:49 > 0:07:54This basically just uses, I think, some of Spain's best exports.
0:07:54 > 0:07:57You've got oil, and then some of this stuff.
0:07:57 > 0:08:01Which is brilliant, this is smoked paprika.
0:08:01 > 0:08:04This is really one TV dinner that you're eating on your own,
0:08:04 > 0:08:05because, for this,
0:08:05 > 0:08:09there's probably about six cloves of garlic going in here.
0:08:13 > 0:08:17So this little sauce here, we use some good-quality, Spanish oil.
0:08:17 > 0:08:20Plenty of oil, you can see in there, as well.
0:08:20 > 0:08:23And then I'm going to fry off this garlic.
0:08:23 > 0:08:26Just get a little bit of colour, we're not going to take this too far.
0:08:26 > 0:08:28If we take it too far, it's going to go bitter.
0:08:33 > 0:08:35And then you use some of this amazing paprika.
0:08:35 > 0:08:38You'll see, since we add this to it, the colour changes.
0:08:44 > 0:08:46Really, we don't want to taste this too much of oil,
0:08:46 > 0:08:49so this is where we're going to put in some sherry vinegar.
0:08:49 > 0:08:52I love the stuff, I've got plenty of this stuff at home.
0:08:52 > 0:08:56Sherry vinegar comes from the Cadiz area of southern Spain.
0:08:56 > 0:08:59The most mature vinegar can be aged in oak barrels
0:08:59 > 0:09:01for up to ten years.
0:09:01 > 0:09:03And its deep flavour can enhance everything -
0:09:03 > 0:09:06from soups, stews, sauces and dressings.
0:09:06 > 0:09:10It's got a flavour all on its own, really.
0:09:10 > 0:09:12There's nothing else like it.
0:09:12 > 0:09:16To me, it's one Spain's greatest exports.
0:09:16 > 0:09:18Mix that together, have a quick taste.
0:09:20 > 0:09:21It's proper nice.
0:09:21 > 0:09:23That's going to be perfect for our chicken wings.
0:09:23 > 0:09:26And then you can't really do tapas, to be honest,
0:09:26 > 0:09:29without using these. These are padron peppers.
0:09:29 > 0:09:31Padron peppers are usually mild,
0:09:31 > 0:09:34but one in ten are particularly hot.
0:09:34 > 0:09:35And like Russian roulette,
0:09:35 > 0:09:38there's no way of knowing without eating one.
0:09:38 > 0:09:41Simply fry them in oil before biting the bullet.
0:09:43 > 0:09:45Soon you get to this point, there're almost done now.
0:09:45 > 0:09:49You can see the skin start to blister and they soften up slightly.
0:09:49 > 0:09:51What you need is some salt.
0:09:51 > 0:09:54Good-quality salt is the key.
0:09:54 > 0:09:57Pour these in the bowl.
0:09:57 > 0:09:59They just look great, these.
0:09:59 > 0:10:02And then, finally, what you do to finish these off,
0:10:02 > 0:10:05is again, another bit of salt.
0:10:07 > 0:10:10And this is the reason why in tapas bars,
0:10:10 > 0:10:13for every one of these you're going to have,
0:10:13 > 0:10:15of course, you've got to have a beer as well.
0:10:17 > 0:10:19Mmm!
0:10:19 > 0:10:21They're so good!
0:10:21 > 0:10:25All there is to do now really is to just decant this sauce.
0:10:25 > 0:10:27And it is really a sauce, it's not just oil,
0:10:27 > 0:10:30because you've got the sherry vinegar in there,
0:10:30 > 0:10:31you've got the garlic.
0:10:34 > 0:10:37And then, depends whether you want it too hot.
0:10:37 > 0:10:38That smoked paprika is a bit hot,
0:10:38 > 0:10:43so you can cool it down with just a squeeze of lemon.
0:10:46 > 0:10:49Just pop them straight into the sauce.
0:10:57 > 0:11:01Just have a nice pile of these chicken wings.
0:11:01 > 0:11:03I've got to be honest, with these,
0:11:03 > 0:11:06if you're sitting watching the TV,
0:11:06 > 0:11:08don't wear your best shirt.
0:11:08 > 0:11:10You're probably going to need a bib.
0:11:10 > 0:11:13And then finally, we've got our potato wedges.
0:11:19 > 0:11:22Which are in those little spices, so they have a nice little kick.
0:11:25 > 0:11:27This is the whole thing about tapas,
0:11:27 > 0:11:31it's all about full-on flavour, simple cooking.
0:11:33 > 0:11:36But most importantly, great tasting food.
0:11:39 > 0:11:41That is not the hot one.
0:11:41 > 0:11:43Now, another Spanish-style dish -
0:11:43 > 0:11:47although this hails from Latin America - specifically Mexico.
0:11:47 > 0:11:50It wasn't that long ago that Mexican cooking was completely
0:11:50 > 0:11:52unknown over here.
0:11:52 > 0:11:56Now, most of us are familiar with tacos, burritos and tortillas.
0:11:56 > 0:12:01Being a master baker, Paul Hollywood makes his own tortillas, and once
0:12:01 > 0:12:05they're ready, what he does with them is worth paying attention to.
0:12:07 > 0:12:10I'm going to start with some spicy roast chicken.
0:12:11 > 0:12:16Put some celery salt, cumin, dried oregano and smoked paprika in a bag.
0:12:16 > 0:12:19Then add some dried chilli flakes, garlic salt,
0:12:19 > 0:12:22the juice and zest of two limes,
0:12:22 > 0:12:24and throw in six chicken thighs.
0:12:24 > 0:12:26It's on the bone, so it's going to hold its moisture,
0:12:26 > 0:12:30and there'll be lots and lots of flavour in there. Delicious.
0:12:30 > 0:12:33Shake it all together to give it a good coating.
0:12:33 > 0:12:38Roast in the oven, 180, non-fan, for about half an hour.
0:12:41 > 0:12:43Once they've roasted and rested,
0:12:43 > 0:12:45shred the chicken off the bone,
0:12:45 > 0:12:48and don't forget to mop up those juices.
0:12:48 > 0:12:50There's enough here for an army.
0:12:50 > 0:12:52Or one hungry baker.
0:12:52 > 0:12:55Now, we can't have tortillas without guacamole.
0:12:55 > 0:12:58Take the flesh of three ripe avocados,
0:12:58 > 0:13:00and add the zest and juice of a lemon and a lime.
0:13:00 > 0:13:03I'm just going to get a fork in there.
0:13:03 > 0:13:04I want it to be quite lumpy,
0:13:04 > 0:13:07I don't want it to be totally smooth, like baby food.
0:13:07 > 0:13:10Add a couple of tablespoons of sour cream, a pinch of salt,
0:13:10 > 0:13:12and a splash of olive oil.
0:13:18 > 0:13:20Mmm.
0:13:20 > 0:13:21That's the fella!
0:13:21 > 0:13:23That's going to be gorgeous with the tortilla.
0:13:24 > 0:13:29Put my grill on now, so I'm going to prepare the salsa.
0:13:29 > 0:13:30Chillies, straight in.
0:13:32 > 0:13:34A quartered red onion,
0:13:34 > 0:13:37some halved tomatoes, cut side down,
0:13:37 > 0:13:40A couple of garlic cloves and a drizzle of olive oil,
0:13:40 > 0:13:42goes under the grill for about 15 minutes,
0:13:42 > 0:13:45until the vegetables begin to char.
0:13:45 > 0:13:47Then, into a processor.
0:13:47 > 0:13:50We're also going to add chipotle chilli.
0:13:50 > 0:13:52Which is a dry, smoked chilli.
0:13:52 > 0:13:56That'll give a strong earthiness to the whole salsa itself.
0:13:56 > 0:13:58And finally a bit of coriander.
0:13:58 > 0:14:00Proper food. Then blitz.
0:14:05 > 0:14:06There you have it.
0:14:10 > 0:14:11Wow!
0:14:12 > 0:14:14That's fantastic.
0:14:16 > 0:14:18Time to build my tortilla tower.
0:14:23 > 0:14:27You have a tortilla layer on top of that guacamole.
0:14:27 > 0:14:29Then you have your chicken.
0:14:29 > 0:14:31Then you have your salsa.
0:14:33 > 0:14:35Then you have your sour cream.
0:14:35 > 0:14:38Then you have your Monterey Jack cheddar cheese.
0:14:38 > 0:14:39Beautiful.
0:14:41 > 0:14:42Top with some spring onions.
0:14:43 > 0:14:45Another tortilla.
0:14:45 > 0:14:51Guacamole, chicken, salsa, sour cream, and so on.
0:14:51 > 0:14:52And you build it all up.
0:14:56 > 0:14:57To about three layers.
0:14:57 > 0:15:00That's enough for one person, surely?
0:15:05 > 0:15:09My favourite flavours of Mexico, that lime and the guacamole,
0:15:09 > 0:15:11and the sour cream and that chicken.
0:15:11 > 0:15:15And the whole thing on top of one of these fantastic tortilla wraps.
0:15:15 > 0:15:17Look at that, it's got to be done.
0:15:21 > 0:15:22LAUGHS
0:15:25 > 0:15:28That is very special indeed.
0:15:28 > 0:15:31This is delicious, you've got to try this.
0:15:37 > 0:15:40Now, one of my personal favourites, jerk-style cooking,
0:15:40 > 0:15:43which comes from the Caribbean and involve marinating
0:15:43 > 0:15:46your main ingredient in a delicious, spicy sauce.
0:15:46 > 0:15:48Here, I'm cooking jerk belly pork,
0:15:48 > 0:15:51with some perfect peas and a marvellous mash.
0:15:56 > 0:15:58My next dish is un-pea-lievable.
0:15:58 > 0:16:00It really is unbelievably tasty!
0:16:00 > 0:16:03And I'm a great using a very inexpensive cut of pork,
0:16:03 > 0:16:08belly of pork. To make my jerk belly pork with pea and potato mashup.
0:16:10 > 0:16:13It kind of works, that idea of a mashup thing instead of a hash.
0:16:13 > 0:16:18I think works perfectly beautifully with this inexpensive cut of pork.
0:16:18 > 0:16:21When you cook it slowly, it rewards you,
0:16:21 > 0:16:23it's so succulent and so fabulous.
0:16:23 > 0:16:27I love jerk cooking. But to do it well, you must get the right mix.
0:16:28 > 0:16:32Look at the colour of that, for instance. Really, really lovely.
0:16:32 > 0:16:34And the smell, you can smell the cinnamon, the allspice.
0:16:34 > 0:16:38Real memories of my mum's cooking - Caribbean cooking in general.
0:16:38 > 0:16:41With those lovely spices.
0:16:41 > 0:16:46This is cooked slowly, so it gives it a chance to drift in the air.
0:16:46 > 0:16:47And you're following it.
0:16:47 > 0:16:50I feel like Deputy Dawg, or something like that,
0:16:50 > 0:16:52following his supper for the evening.
0:16:52 > 0:16:53Really, really lovely.
0:16:53 > 0:16:55Sear off the pork in a hot pan,
0:16:55 > 0:16:58and prepare a baking tray with thickly sliced onions and garlic.
0:17:00 > 0:17:03And I've got some fresh thyme that I've taken from the garden here.
0:17:03 > 0:17:06I'm just nestling that on top.
0:17:09 > 0:17:13Place the pork on the onions, then add some cider and chicken stock,
0:17:13 > 0:17:16that will be absorbed by the pork and create a wonderful sauce.
0:17:18 > 0:17:21Cover the tray with foil, and it's ready for the oven.
0:17:23 > 0:17:27180 degrees centigrade, 350 Fahrenheit, gas mark four.
0:17:27 > 0:17:30For about 2½ hours, and it'll be wonderfully tender.
0:17:30 > 0:17:32I'm going to have a cup of coffee.
0:17:34 > 0:17:39Like fresh peas, slow cooking has become a thing of the past.
0:17:39 > 0:17:42But the joy of filling the house with the taste and flavours
0:17:42 > 0:17:45of dinner is just a wonderful way to get the family
0:17:45 > 0:17:47excited about good food.
0:17:48 > 0:17:51Ah, gorgeous!
0:17:51 > 0:17:52Look at that.
0:17:52 > 0:17:56That just smells so rich, and you can see that's going to be
0:17:56 > 0:17:59so tender. It's really lovely.
0:17:59 > 0:18:03I am going to be serving that with my pea and potato mashup.
0:18:03 > 0:18:04I've been podding a few of them here.
0:18:04 > 0:18:07And we're just going to cook those until they're tender.
0:18:07 > 0:18:09Only take a couple minutes, not going to take long at all.
0:18:12 > 0:18:15My new potatoes have been boiled in their skins.
0:18:15 > 0:18:17Now, we're ready for the mashup.
0:18:19 > 0:18:23Nothing could be simpler, take a fork and give them a bit of a crush
0:18:23 > 0:18:27on the side of the pan there, just a casual breaking up of the potato.
0:18:27 > 0:18:29We'll turn that gas off there.
0:18:31 > 0:18:34And a glug of olive oil paves the way for the main event.
0:18:37 > 0:18:41Take your peas, on the top there, like that.
0:18:44 > 0:18:49And just mix it through.
0:18:49 > 0:18:50It's a play of textures here.
0:18:50 > 0:18:53You've got the softness of the potato.
0:18:53 > 0:18:55You get that little bite, because it's cooked with a bite,
0:18:55 > 0:18:58but the peas then burst through.
0:18:58 > 0:19:01So you get that lovely joy your mouth, and you think, mmm!
0:19:01 > 0:19:04CARIBBEAN ACCENT: Pea and potato mashup!
0:19:06 > 0:19:07Taste of spring.
0:19:08 > 0:19:10Let's sort out that pork, shall we?
0:19:13 > 0:19:18It's almost just falling away there, so beautiful and tender.
0:19:22 > 0:19:25And you know what I'm going to do here?
0:19:25 > 0:19:29Is take some of those beautiful pan juices here, look at that.
0:19:29 > 0:19:32Remember you've got the cider in there and you've got
0:19:32 > 0:19:36the absolutely delicious chicken stock mixed with that.
0:19:37 > 0:19:41And what could be better than serving that with a little
0:19:41 > 0:19:43bit of hot pepper sauce?
0:19:44 > 0:19:45My dad would be proud.
0:19:50 > 0:19:53When you have such a rainbow of colours on the fork,
0:19:53 > 0:19:55you know you're in for a taste sensation.
0:19:57 > 0:19:59Wonderfully juicy, real succulence about it.
0:20:02 > 0:20:04The big payoff, of course, is right at the end,
0:20:04 > 0:20:06you get the bursting of the pea.
0:20:06 > 0:20:10The pea is such a rewarding vegetable.
0:20:10 > 0:20:12You bite into it, you kind of know what you are going to get.
0:20:12 > 0:20:14There's a little element of surprise,
0:20:14 > 0:20:16especially when they're fresh peas,
0:20:16 > 0:20:19because they just burst out that little bit of sweetness.
0:20:19 > 0:20:20Really lovely.
0:20:25 > 0:20:28And we're staying with the Caribbean influence for today's final recipe.
0:20:28 > 0:20:30A mouthwatering Jamaican ginger cake,
0:20:30 > 0:20:33brought to you by the Hairy Bikers.
0:20:35 > 0:20:37It's funny, there are quite a few spices
0:20:37 > 0:20:41and flavours that we're so familiar with, that they become,
0:20:41 > 0:20:45not exotic, but mundane and kind of part of our establishment, almost.
0:20:45 > 0:20:48But not so long ago, those flavours would have seemed so
0:20:48 > 0:20:51revolutionary and exotic, they would've thrilled us!
0:20:51 > 0:20:53- They would have! - You know, like, ginger!
0:20:53 > 0:20:54WHIPPING SOUNDS
0:20:54 > 0:20:56Wahey!
0:20:56 > 0:20:59It may not look like... Well, look, it's ugly.
0:20:59 > 0:21:03I mean, it's misshaped, and it's a bit odd. But this is beautiful.
0:21:03 > 0:21:07Like ginger parkin, it's old-fashioned and familiar.
0:21:07 > 0:21:08Gingerbread, treacle toffee,
0:21:08 > 0:21:11but all those things, they came from overseas.
0:21:11 > 0:21:16And I mean, Whitehaven, really, kind of, the northern spots.
0:21:16 > 0:21:18They're full of all this pepper and stuff,
0:21:18 > 0:21:20because that's where it all shipped in from.
0:21:20 > 0:21:24I mean, Whitehaven, Fletcher Christian, Mutiny on the Bounty.
0:21:24 > 0:21:26He was from Whitehaven!
0:21:26 > 0:21:27He was, you know.
0:21:27 > 0:21:30Captain Bligh lived on the Isle of Man!
0:21:30 > 0:21:33All these fellas were roaming the ocean,
0:21:33 > 0:21:37just to bring back these exotic spices for us to enjoy.
0:21:37 > 0:21:40- And some hundred years on, we take it for granted.- Yeah.
0:21:40 > 0:21:44It's true. So we're going to show you a fantastic, fantastic dessert
0:21:44 > 0:21:47that's exotic, but quintessentially British.
0:21:50 > 0:21:51I tell you what, viewers,
0:21:51 > 0:21:55we've really pushed the boat out for you on this one.
0:21:55 > 0:21:59This seriously decadent sponge has a cheeky kick of chilli
0:21:59 > 0:22:01to complement some good old-fashioned ginger.
0:22:01 > 0:22:04Slathered in delicious ginger-toffee sauce.
0:22:08 > 0:22:10And it tastes flipping lovely.
0:22:10 > 0:22:12- It's a bit of a palate blower. - Right.
0:22:12 > 0:22:15We're going to make a sweet syrup for the batter mix.
0:22:15 > 0:22:16And it couldn't be easier.
0:22:16 > 0:22:19Put in 125g of soft brown sugar.
0:22:19 > 0:22:22And 125g of butter.
0:22:23 > 0:22:26That just melts down with the sugar.
0:22:26 > 0:22:28And give it a stir.
0:22:29 > 0:22:33Then add 125g of dark treacle, which is about two large tablespoons.
0:22:33 > 0:22:35And the same of golden syrup.
0:22:35 > 0:22:36This is tempting stuff.
0:22:41 > 0:22:45Sugar's had a massive part to play in British history.
0:22:45 > 0:22:49I mean, obviously, the tragic stories from the slave trade,
0:22:49 > 0:22:53but companies like Tate & Lyle were massively, massively wealthy.
0:22:53 > 0:22:55Hence the Tate Galleries in London.
0:22:55 > 0:22:59That all came from this kind of philanthropy that was
0:22:59 > 0:23:01a by-product of the sugar industry.
0:23:01 > 0:23:03But, of course, the suffering it involved
0:23:03 > 0:23:05probably didn't justify the ends, really.
0:23:05 > 0:23:08What I've done, I've taken this off the heat, so that mixture
0:23:08 > 0:23:12of those lovely syrups, treacles, sugar and butter needs to cool.
0:23:13 > 0:23:17- Oh, the consistency.- Mmm.
0:23:17 > 0:23:20Now, we're going to mix eggs in that, so it's got to be cold,
0:23:20 > 0:23:21or else, if you put the eggs in now,
0:23:21 > 0:23:23it's just going to scramble your eggs.
0:23:26 > 0:23:29- Magic.- Right, I've got preserved stem ginger here.
0:23:31 > 0:23:33And that comes in ball forms.
0:23:33 > 0:23:37Again, this is like another hark back to old methods
0:23:37 > 0:23:39of preserving and keeping food.
0:23:39 > 0:23:42Because that ginger that was imported, that would be precious,
0:23:42 > 0:23:44and you wouldn't want to throw that away.
0:23:44 > 0:23:48I've got four stem ginger balls here, which I've grated.
0:23:48 > 0:23:53I am now going to cut, very finely, a chilli and a half.
0:23:53 > 0:23:56One and a half of these long chillies with seeds removed
0:23:56 > 0:24:00and all chopped up is just enough to give the cake a bit of a zing.
0:24:00 > 0:24:05I'm going to mix that with my four grated ginger balls.
0:24:08 > 0:24:11We want the ginger cake to have a bit of lift,
0:24:11 > 0:24:15so we're using self-raising flour. 275g.
0:24:15 > 0:24:18For even more lift, a teaspoon of bicarbonate of soda.
0:24:21 > 0:24:23Now some dried spices.
0:24:23 > 0:24:26We've got one teaspoon of allspice.
0:24:29 > 0:24:31Mmm, that smells of Christmas.
0:24:34 > 0:24:36And two of ground ginger.
0:24:39 > 0:24:40Look at that.
0:24:40 > 0:24:44Even the flour, it looks a bit more exotic and dangerous now,
0:24:44 > 0:24:46- doesn't it? - It's lovely, mate, lovely.
0:24:46 > 0:24:49Now put the four stem ginger balls and the chilli into this
0:24:49 > 0:24:50and stir it in.
0:24:53 > 0:24:56Right, and make a well in the middle.
0:24:59 > 0:25:03Into your cool syrup, pour 200ml of semi-skimmed milk.
0:25:03 > 0:25:06Then add three beaten eggs and whisk it all together.
0:25:08 > 0:25:10Then add it to all the dry mix.
0:25:14 > 0:25:17This is like nuclear fusion in the cake world.
0:25:18 > 0:25:20But there's flavour in this, you know.
0:25:20 > 0:25:23It's got all those elements of sweet and savoury.
0:25:23 > 0:25:26And a little bit salt as well. It's lovely.
0:25:28 > 0:25:30Lovely.
0:25:30 > 0:25:32And the lumpy bits in there is the stem ginger.
0:25:32 > 0:25:34It's not that it's gone wrong.
0:25:34 > 0:25:35We're happy with that.
0:25:37 > 0:25:42Now, we put that into a liberally buttered bowl.
0:25:47 > 0:25:50Oh, yes.
0:25:50 > 0:25:52You know that's going to be fantastic.
0:25:52 > 0:25:56If you struck that in Texas, you'd know you were going to be rich.
0:25:56 > 0:25:57That's it.
0:25:57 > 0:26:01We pop this into a moderate preheated oven, 160 degrees Celsius,
0:26:01 > 0:26:03for about 35-40 minutes.
0:26:03 > 0:26:05Which gives us time to make the caramel sauce.
0:26:05 > 0:26:08Which is a ginger caramel sauce.
0:26:08 > 0:26:11We're gingering up everything in this one, aren't we?
0:26:11 > 0:26:12We are, and quite rightly so.
0:26:12 > 0:26:16I need three balls of stem ginger.
0:26:16 > 0:26:18While Dave cuts the ginger into thin strips,
0:26:18 > 0:26:22I'm going to get cracking with the sauce.
0:26:22 > 0:26:25So, in a pan, combine...
0:26:25 > 0:26:2775g of butter.
0:26:29 > 0:26:35And 100g of dark brown sugar.
0:26:35 > 0:26:37Melt, stir.
0:26:37 > 0:26:39It's real easy sauce this, isn't it?
0:26:39 > 0:26:42Just combine everything, bring it to a frizzle.
0:26:42 > 0:26:46- It's brilliant.- And then cool it down and pour it on your cake.
0:26:46 > 0:26:49- Here you are, mate, incoming. - Thanks, mucker.
0:26:49 > 0:26:51Look at that.
0:26:51 > 0:26:55Now pour in 200ml of luxuriant double cream.
0:26:55 > 0:26:59Add heat, stir until it's all combined, job's a good'un,
0:26:59 > 0:27:00there's your sauce.
0:27:00 > 0:27:01Beautiful.
0:27:01 > 0:27:04I mean, this isn't for everyday, this pudding.
0:27:04 > 0:27:06I mean, it is...
0:27:06 > 0:27:08It's very rich and very special.
0:27:08 > 0:27:11But for high days and holidays, well, once or twice a week,
0:27:11 > 0:27:12it's worth giving it a go.
0:27:12 > 0:27:13It certainly is.
0:27:16 > 0:27:17Oh, look at that.
0:27:20 > 0:27:22Oh, man!
0:27:22 > 0:27:23What a belter.
0:27:23 > 0:27:25That's soft and sticky,
0:27:25 > 0:27:28and it's going to get softer and stickier in a minute,
0:27:28 > 0:27:30because that sauce, we pour all over the top.
0:27:30 > 0:27:31Get in!
0:27:37 > 0:27:41And really, by putting the sauce on the top, it turns the cake,
0:27:41 > 0:27:43to my mind, into a pudding.
0:27:45 > 0:27:46Aw, mate.
0:27:49 > 0:27:52We're going to serve it up with ice cream and with a bit of
0:27:52 > 0:27:55grated lime zest, for that extra taste of far-flung paradise.
0:27:57 > 0:28:00Like a Martian's toupee, isn't it? Sitting on the top.
0:28:00 > 0:28:02Beautiful.
0:28:02 > 0:28:03Oh!
0:28:06 > 0:28:09Do you know, if you're a fan of sticky,
0:28:09 > 0:28:12old-fashioned puddings, but you want something a bit more.
0:28:12 > 0:28:16Something a bit special, sir? This is the one for you.
0:28:16 > 0:28:17It's thing of joyous beauty.
0:28:17 > 0:28:20You know, you get delicate puddings, you get little bit of
0:28:20 > 0:28:21froufrou this and that.
0:28:21 > 0:28:24But that's a pudding.
0:28:27 > 0:28:30Thanks fellas, and that's all we've got time for today.
0:28:30 > 0:28:33But there'll be plenty more in our next episode
0:28:33 > 0:28:35of the Best Dishes Ever.
0:28:35 > 0:28:38So be sure to join me. Take care now, bye-bye.