0:00:20 > 0:00:23The Best Dishes Ever today sees our line-up of top television chefs
0:00:23 > 0:00:26all saying cheese, with a range of recipes that feature
0:00:26 > 0:00:31all different types, used in all sorts of different ways.
0:00:31 > 0:00:33The great thing about cheese is the choice
0:00:33 > 0:00:36and the fact there is so much versatility out there.
0:00:36 > 0:00:40Well, we've put together some of the most interesting cheesy dishes.
0:00:40 > 0:00:41So, let's get started
0:00:41 > 0:00:44with two of the biggest champions of cheese around.
0:00:44 > 0:00:46It's the Hairy Bikers.
0:00:48 > 0:00:50Next up in our Best Of British kitchen,
0:00:50 > 0:00:52we're cooking up a goat's cheese recipe.
0:00:52 > 0:00:56Yep, it's not just cows we have to thank for great cheese.
0:00:56 > 0:01:01Goats, sheep, buffalo and even the odd donkey contribute, too.
0:01:01 > 0:01:05There is no simpler meal than cheese.
0:01:05 > 0:01:07But, if you really want to push the boat out,
0:01:07 > 0:01:12what better way to celebrate great British cheeses
0:01:12 > 0:01:14than a souffle?
0:01:14 > 0:01:15The souffle.
0:01:15 > 0:01:18It's kind of like the Hyacinth Bucket of the cheese-cookery world.
0:01:18 > 0:01:20But, you know, the French may have invented the souffle,
0:01:20 > 0:01:25but we've been cooking souffle since the early 19th century.
0:01:25 > 0:01:27And there's no souffle better than ours.
0:01:27 > 0:01:28Which is...
0:01:28 > 0:01:31The goat's-cheese-and-chive souffle.
0:01:31 > 0:01:33And the thing is, I think chefs over the years
0:01:33 > 0:01:37have encouraged people to think it's unobtainable.
0:01:37 > 0:01:38- It's difficult.- Mm.
0:01:38 > 0:01:39It's not.
0:01:39 > 0:01:41It's not, no. And you know what?
0:01:41 > 0:01:43We're going to show you why it's not. You know why?
0:01:43 > 0:01:45Cos it's not that hard.
0:01:45 > 0:01:49And souffles generally all start with infused milk.
0:01:49 > 0:01:51Milk that's infused.
0:01:51 > 0:01:54And what we do is, you push certain flavours through that milk
0:01:54 > 0:01:59that pervades the whole entity of our risen, Vesuvial mass.
0:01:59 > 0:02:00Oh, yes.
0:02:00 > 0:02:02The souffle.
0:02:02 > 0:02:03Milk goes in a pan.
0:02:03 > 0:02:05We bring this to a boil.
0:02:05 > 0:02:07I'll get a small onion.
0:02:07 > 0:02:09And we're going to make, like, a little bouquet,
0:02:09 > 0:02:11a little bunch, of thyme.
0:02:11 > 0:02:16So, we infuse the milk with onion, thyme and bay.
0:02:16 > 0:02:19I mean, the French were making souffles
0:02:19 > 0:02:21as early as the late 18th century.
0:02:21 > 0:02:24And that great French cook Beauvilliers,
0:02:24 > 0:02:26he gave us his recipes for souffles.
0:02:26 > 0:02:29I wish I was called Dave Beauvilliers.
0:02:29 > 0:02:31So much more romantic, isn't it?
0:02:31 > 0:02:34Dave Beauvilliers would be a racing driver, do you know what I mean?
0:02:34 > 0:02:36- Thyme in milk to infuse.- Yeah.
0:02:36 > 0:02:38Onion.
0:02:39 > 0:02:41The leaf of bay.
0:02:41 > 0:02:42Look in there.
0:02:42 > 0:02:44Boilio de milkio.
0:02:45 > 0:02:49Bring the milk to a gentle simmer and remove from the heat.
0:02:49 > 0:02:51And just leave that for 15 minutes
0:02:51 > 0:02:54and you'll have a pan of infused milk to make your sauce.
0:02:54 > 0:02:55Shall we have a sit down?
0:03:07 > 0:03:11Well, I think that has experienced an infusion transfusion.
0:03:11 > 0:03:13- I think it probably has. - I shall strain it off.
0:03:13 > 0:03:14Marvellous.
0:03:16 > 0:03:17I'll use this little pan here.
0:03:21 > 0:03:24Mm-m-mm.
0:03:24 > 0:03:30Now, we are so confident that our souffle is going to rise,
0:03:30 > 0:03:32it's going to go beyond the dish.
0:03:32 > 0:03:33Souffle dish.
0:03:33 > 0:03:34It's going to be massive.
0:03:34 > 0:03:36We want it up to there.
0:03:36 > 0:03:39So, what we've done is, we've built an extension to the dish.
0:03:39 > 0:03:42It's just a piece of grease-proof paper or baking parchment
0:03:42 > 0:03:44folded over and tied round.
0:03:44 > 0:03:48So, it's effectively given us a souffle dish like a chimney.
0:03:48 > 0:03:52Now, I've really got to liberally cover that with butter.
0:03:52 > 0:03:54So, while Dave's doing that, I'm going to make a cheese sauce.
0:03:54 > 0:03:57Same thing as usual, we start with a roux.
0:03:57 > 0:04:00And it's got to be thick, eh? Really thick.
0:04:00 > 0:04:01It's a special white sauce, isn't it?
0:04:01 > 0:04:05- It is, it's beautiful. - British goat's cheese.
0:04:05 > 0:04:07- That's a treasure, isn't it? - That is.
0:04:07 > 0:04:10- Look at that. - Absolutely gorgeous.
0:04:10 > 0:04:12Look at the colour of it. Look at it, it's beautiful.
0:04:12 > 0:04:14It's like a bleached polar bear, isn't it?
0:04:14 > 0:04:17Cannae get any whiter or purer.
0:04:17 > 0:04:18You know.
0:04:19 > 0:04:21- Lots of butter. - DAVE LAUGHS
0:04:21 > 0:04:24A souffle. It's a dish with pretence, isn't it?
0:04:24 > 0:04:26I can't even say soo-fley.
0:04:26 > 0:04:29- You know. Even I go French on a souffle.- On a souffle.
0:04:31 > 0:04:35Next, add 50g of plain flour to the melted butter.
0:04:37 > 0:04:41Then, separate four eggs and leave to one side.
0:04:43 > 0:04:45Right, what I'm going to start to do now
0:04:45 > 0:04:47is just add this beautiful infused milk to our roux.
0:04:49 > 0:04:50Oh.
0:04:51 > 0:04:52Look at that.
0:04:53 > 0:04:55That's what we mean when we mean thick.
0:04:55 > 0:04:58- You could put windows in with that, couldn't you?- You could, aye.
0:04:58 > 0:05:01- By heck, this cheese is good.- Yes.
0:05:01 > 0:05:03It's a useful creature, the goat.
0:05:03 > 0:05:05It's been around since Neolithic times. And do you know?
0:05:05 > 0:05:08It's the most eaten meat on the planet.
0:05:08 > 0:05:11- I don't know why it's never really caught on in Britain.- Mm.
0:05:11 > 0:05:13Because by crikey, it's tasty.
0:05:13 > 0:05:16It is. I mean, you can eat its meat, it produces milk.
0:05:16 > 0:05:18- It's no good at dancing, though. - No, no, that's true.
0:05:18 > 0:05:22- You cannot dance with it at a dinner party.- And they do smell, goats.
0:05:22 > 0:05:23- They do.- They do. They honk.
0:05:23 > 0:05:25And do you know? Interesting thing.
0:05:25 > 0:05:28A goat can die of loneliness.
0:05:28 > 0:05:30How mad is that?
0:05:30 > 0:05:31Because they're a herd creature, you see.
0:05:31 > 0:05:34So, if you've got a goat and you've only got one of them
0:05:34 > 0:05:36and he's looking a bit miserable,
0:05:36 > 0:05:38buy another one because they need a friend.
0:05:38 > 0:05:42Put half of this cheese into here
0:05:42 > 0:05:46to make an even thicker sauce.
0:05:46 > 0:05:49Quite how, I'm not entirely sure.
0:05:49 > 0:05:51But we'll put it in there like that, look.
0:05:51 > 0:05:54Can you... I can't resist, I think we've just got to have a taste
0:05:54 > 0:05:55of this wonderful cheese.
0:06:01 > 0:06:02- People say goat's cheese...- Oh.
0:06:02 > 0:06:04- I think they get confused with the Greek feta.- Mm.
0:06:04 > 0:06:08They think it's going to be salty and crumbly.
0:06:08 > 0:06:09This just melts in your mouth.
0:06:09 > 0:06:11- Beautiful.- Mm.
0:06:11 > 0:06:14- Right, mate, we're ready for them eggs.- Right, now.- Yolks.
0:06:14 > 0:06:19Take it off the heat and just add these bit by bit.
0:06:19 > 0:06:20And whisk like billyo.
0:06:22 > 0:06:24Who was billyo? I wonder.
0:06:24 > 0:06:28Look at that - it's turned this beautiful, slightly golden, colour
0:06:28 > 0:06:30and lustre with those egg yolks.
0:06:30 > 0:06:32Now, remember, it is off the heat now.
0:06:32 > 0:06:35We don't want to cook this any more at this point.
0:06:35 > 0:06:36Chives.
0:06:36 > 0:06:38Chives are wonderful.
0:06:38 > 0:06:41And the chive is the smallest member of the onion family.
0:06:41 > 0:06:43Again it's a food pairing, it's a marriage,
0:06:43 > 0:06:46with the goat's cheese made in heaven.
0:06:47 > 0:06:51- Better not be shy with the chives, huh?- Oh, no. Absolutely.
0:06:55 > 0:06:59Just whisk them in to the cheese mixture.
0:06:59 > 0:07:02It's funny, it's so heavy that you begin to think,
0:07:02 > 0:07:05"That's never going to rise."
0:07:05 > 0:07:06It is.
0:07:09 > 0:07:11Next, whisk the egg whites up into stiff peaks.
0:07:11 > 0:07:14Add a pinch of salt as this will help to firm up the eggs.
0:07:18 > 0:07:19Oh, I think we're there.
0:07:19 > 0:07:21Don't overdo it, it'll actually go dry
0:07:21 > 0:07:24and then it'll turn back to liquid.
0:07:24 > 0:07:27Now, is this firm enough to stay in the bowl without it falling out?
0:07:27 > 0:07:28Yes, it is.
0:07:30 > 0:07:31That's perfect.
0:07:31 > 0:07:34Now, housewives all over the country, children and men who cook,
0:07:34 > 0:07:36have a go, it's a laugh.
0:07:36 > 0:07:40Now, we've put one spoonful in and you can mix it in quite roughly.
0:07:40 > 0:07:43- That's just to get it moving cos that's quite a stiff...- That's it.
0:07:43 > 0:07:48Now, into that, we fold in the remaining goat's cheese.
0:07:48 > 0:07:50This is the chunks.
0:07:50 > 0:07:52Now, remember, the rest of the cheese is in a sauce,
0:07:52 > 0:07:55but we want, like, little cheesy, chunky bits
0:07:55 > 0:07:56to come through the souffle.
0:07:56 > 0:08:00And then we're going to fold the egg whites in.
0:08:00 > 0:08:03Now, Delia Smith always says you always fold with a metal implement.
0:08:03 > 0:08:06Why? Because it's got a thin edge.
0:08:06 > 0:08:09The thin edge. And you fold like King is with a cutting movement.
0:08:09 > 0:08:12The cutting movement. Folding. You're folding, you're not mixing.
0:08:12 > 0:08:16And we want to lose as little of this volume as we can.
0:08:16 > 0:08:18So, now we start...the fold.
0:08:18 > 0:08:20So, look. Like that.
0:08:20 > 0:08:21One.
0:08:21 > 0:08:23It's a fine balance, isn't it?
0:08:23 > 0:08:25And just be patient with it, don't be hasty.
0:08:26 > 0:08:29I think that's pretty even, isn't it?
0:08:29 > 0:08:31Oh, aye, you won't get no better.
0:08:31 > 0:08:34Finally, fill the pre-prepared butter dish with the mixture.
0:08:38 > 0:08:40Just that little bit extra,
0:08:40 > 0:08:42we're going to sprinkle with Parmesan cheese.
0:08:42 > 0:08:44Now, it's important the Parmesan cheese
0:08:44 > 0:08:46doesn't touch the brown paper.
0:08:46 > 0:08:48If it does, it'll stick.
0:08:48 > 0:08:51So, keep the Parmesan cheese around the centre.
0:08:51 > 0:08:54And if it sticks, it will stop the souffle rising.
0:08:54 > 0:08:57And put this into a preheated oven, 200 degrees Celsius.
0:08:57 > 0:08:58In a fan oven, 220.
0:08:58 > 0:09:00In a hot oven.
0:09:00 > 0:09:04And put it in there for half an hour.
0:09:04 > 0:09:07Now, you shut the door and leave it.
0:09:14 > 0:09:17Ho-ho-ho! You know we said about it rising?
0:09:17 > 0:09:19- Yeah.- We weren't kidding you.
0:09:19 > 0:09:21Look at that. That's a souffle.
0:09:21 > 0:09:22Go on, Kingy.
0:09:24 > 0:09:28With all the quality of a provincial mayoress, cut the string.
0:09:28 > 0:09:30We declare this souffle...
0:09:30 > 0:09:32- BOTH:- Open.
0:09:32 > 0:09:33- Now, look at that.- Oh, man.
0:09:33 > 0:09:35What a beautiful, lovely gorgeousness.
0:09:35 > 0:09:38- That is beautiful. - That's beautiful, isn't it?
0:09:38 > 0:09:40But inside, it's just going to wobble.
0:09:40 > 0:09:42Br-r-r-r-r-r.
0:09:42 > 0:09:43Are we ready?
0:09:43 > 0:09:45HE EXHALES
0:09:45 > 0:09:46Ps-s-sh-hew.
0:09:48 > 0:09:49THAT's a souffle.
0:09:51 > 0:09:53Look at it. It's cooked on the outside,
0:09:53 > 0:09:55it's just cooked so in the middle.
0:09:55 > 0:09:57I guarantee you a taste of paradise.
0:09:57 > 0:10:00- Oh.- Oh!- Great.
0:10:00 > 0:10:02But you know, this is cheese.
0:10:02 > 0:10:04But it's cheese with its best suit on.
0:10:04 > 0:10:07- It even makes you think posh, doesn't it?- It does.
0:10:08 > 0:10:09It's hot.
0:10:09 > 0:10:12- Oh, makes every night an occasion, doesn't it?- Mm.- Mm.
0:10:12 > 0:10:15Now, there we have it.
0:10:15 > 0:10:16There's nowt cheesy about this.
0:10:18 > 0:10:21This dish is best served with a frilly green salad,
0:10:21 > 0:10:23dressed with a balsamic vinaigrette.
0:10:23 > 0:10:27Just look at that golden mountain of fluffiness.
0:10:30 > 0:10:31Thanks, lads.
0:10:31 > 0:10:35Now, we're moving on to mozzarella, made from buffalo milk.
0:10:35 > 0:10:39This deliciously different cheese originally came from southern Italy,
0:10:39 > 0:10:41but here we're talking Hampshire.
0:10:41 > 0:10:45And James Martin is cooking for his friend, Jody Scheckter,
0:10:45 > 0:10:47a former racing champion who now works
0:10:47 > 0:10:50as a mozzarella-producing livestock farmer.
0:10:58 > 0:11:02I'm a passionate motorsport fan, and I've known Jody for years.
0:11:02 > 0:11:04So, fasten your seatbelts
0:11:04 > 0:11:07as I show him how to make a super-quick light lunch.
0:11:07 > 0:11:10With his mozzarella in pole position.
0:11:10 > 0:11:14It's all about the cheese, with one of my favourite go-to recipes,
0:11:14 > 0:11:17Parma-ham-wrapped mozzarella with plum chutney.
0:11:17 > 0:11:18I know I've got my work cut out
0:11:18 > 0:11:20cos I know you only like it with olive oil, don't you?
0:11:20 > 0:11:24Yeah, olive oil or a little bit of tomato and fresh basil.
0:11:24 > 0:11:27I think that's the way.
0:11:27 > 0:11:29The most wonderful way of eating mozzarella.
0:11:29 > 0:11:31So, what comparisons is there between Formula One
0:11:31 > 0:11:33and, sort of, farming? Is there any?
0:11:33 > 0:11:36When you're young you can race and when you're old you can farm.
0:11:36 > 0:11:38Oh, so that's about it, is it, really?
0:11:38 > 0:11:41Yeah, no, I mean, everything takes dedication and passion.
0:11:41 > 0:11:44If you're going to do it well, it takes those things,
0:11:44 > 0:11:45whatever you're doing in life, I think.
0:11:45 > 0:11:47Why buffalo and why Hampshire?
0:11:47 > 0:11:49I mean, because it's an unusual combination, but...
0:11:49 > 0:11:52I went to see a farm that had buffalo on it and came...
0:11:52 > 0:11:53And then one thing led to another
0:11:53 > 0:11:56and then the obvious thing was buffalo mozzarella
0:11:56 > 0:11:59because that's the most famous thing from buffalo milk.
0:11:59 > 0:12:02Did our research, I had a lot of contacts in Italy
0:12:02 > 0:12:06and I looked at the right machinery, I got the right consultants
0:12:06 > 0:12:10and started to produce buffalo mozzarella.
0:12:10 > 0:12:13Right, I'm just going to go through my little chutney here.
0:12:13 > 0:12:15I know you like your mozzarella just as it is...
0:12:15 > 0:12:17- Yeah, I'm just looking over here. - So, turn away at this point.
0:12:17 > 0:12:20But I'm just going to do this with a lovely little simple chutney.
0:12:20 > 0:12:23And first of all, you almost caramelise the sugar in a pan
0:12:23 > 0:12:27and by doing this it speeds up the process of the cooking.
0:12:27 > 0:12:31The fruity flavour perfectly complements the salt of the ham
0:12:31 > 0:12:33and the creaminess of the cheese.
0:12:33 > 0:12:36But Jody's going to take some convincing.
0:12:36 > 0:12:42Into the sugar, I'm putting 500g of chopped plums and a diced onion.
0:12:42 > 0:12:45And a dash of malt vinegar goes in with one star anise
0:12:45 > 0:12:47and half a teaspoon of cinnamon.
0:12:49 > 0:12:52And five minutes or so later, it'll be ready to go.
0:12:54 > 0:12:57We've got a selection of different mozzarellas here that we've got...
0:12:57 > 0:12:58You got the different ages.
0:12:58 > 0:13:00This is opposite to conventional cheese
0:13:00 > 0:13:03- which gets better the older it is, generally.- Yeah. Yeah, yeah, yeah.
0:13:03 > 0:13:05This is the opposite. So, the oldest here is four days old,
0:13:05 > 0:13:08two days old and I'm assuming this is made yesterday?
0:13:08 > 0:13:09- Yesterday, yep.- Yesterday.
0:13:09 > 0:13:12I mean, you can see already it starts to break down a little bit.
0:13:12 > 0:13:15It was quite interesting when I first brought it out,
0:13:15 > 0:13:16people only liked the very old
0:13:16 > 0:13:19because they didn't understand in Italy they like to take it
0:13:19 > 0:13:22right there and they like the juices to fall out and it's really fresh.
0:13:22 > 0:13:24It is a very different taste, isn't it?
0:13:24 > 0:13:26Yeah, absolutely, absolutely.
0:13:26 > 0:13:28I normally like it after about a day,
0:13:28 > 0:13:31but even sometimes, when it's really, really good,
0:13:31 > 0:13:33that day is beautiful, beautiful.
0:13:33 > 0:13:35- So, the middle one's the two days old.- Yeah.
0:13:35 > 0:13:38- And then this one's the youngest. - This one's made yesterday, yep.
0:13:41 > 0:13:42The flavours...
0:13:42 > 0:13:46You haven't got that feta cheese, sort of rubberiness, but it's...
0:13:46 > 0:13:47It's cleaner. It's much cleaner.
0:13:47 > 0:13:51Much cleaner, much... Yeah, fresher taste I always think.
0:13:51 > 0:13:52So, that's the chutney.
0:13:52 > 0:13:53- That's done.- Yeah, yeah.
0:13:53 > 0:13:56We'll just leave that to one side, it's really quick.
0:13:56 > 0:14:00Get the pan on nice and hot for this one and then we want some, erm...
0:14:00 > 0:14:03A little bit of Parma ham that I'm going to use for this one.
0:14:03 > 0:14:05But your farm's quite unique,
0:14:05 > 0:14:08whenever I sort of drive past there, there's always something going on.
0:14:08 > 0:14:10You've got your own abattoir, you've got...
0:14:10 > 0:14:12I mean, all manner of different things. I see...
0:14:12 > 0:14:14Is it hops growing, as well?
0:14:14 > 0:14:18Yeah, I've got hops. I've got hops that haven't grown for 100 years.
0:14:18 > 0:14:20But often when you think of farms,
0:14:20 > 0:14:23they're particularly good for one thing, ie, a dairy farm.
0:14:23 > 0:14:25What makes that farm so special
0:14:25 > 0:14:27in terms of the variety of stuff you can produce there?
0:14:27 > 0:14:29Well, I think the mixed farm is more healthy.
0:14:29 > 0:14:32That's the way nature was and that is the way the farms are.
0:14:32 > 0:14:34And what about the farm itself?
0:14:34 > 0:14:37I mean, by your dynamic it's literally only a stone's throw
0:14:37 > 0:14:40away from here, but it is one of the only farms in the UK
0:14:40 > 0:14:42that produces that, at that level.
0:14:42 > 0:14:45What does that mean, as opposed to organic sort of stuff?
0:14:45 > 0:14:47I look at ourselves as a natural farmer.
0:14:47 > 0:14:50We follow nature and that really cures of most of the problems
0:14:50 > 0:14:53and gets all the conservation things...
0:14:53 > 0:14:54I always say, "That's free."
0:14:54 > 0:14:56Yeah, I mean, I equate it with...
0:14:56 > 0:14:58When I was a young kid, we were brought up on a pig farm.
0:14:58 > 0:15:01And when you saw the plough in the field...
0:15:01 > 0:15:03And so you saw all the birds following it.
0:15:03 > 0:15:05Now, you kind of don't see it any more, do you, really?
0:15:05 > 0:15:08They're killing the cycle of nature and all of those things
0:15:08 > 0:15:11are what makes the soils and the foods good.
0:15:11 > 0:15:13And we look at everything from the soils
0:15:13 > 0:15:15through to the grasses, the animals.
0:15:15 > 0:15:18I've got a lab studying the soil with a doctor of microbiology.
0:15:18 > 0:15:19You know what? The interesting thing
0:15:19 > 0:15:22was we're working with a lot of the top athletes now.
0:15:22 > 0:15:24And they always used to do supplements.
0:15:24 > 0:15:25Right.
0:15:25 > 0:15:29And when I started working with some of the nutritionists
0:15:29 > 0:15:32they all wanted good, healthy, natural food.
0:15:32 > 0:15:34Which was really surprising to me.
0:15:34 > 0:15:37That they're going back to what we grew up
0:15:37 > 0:15:39for thousands and thousands of years.
0:15:39 > 0:15:42But when you were in Formula One, it wasn't supplements, was it?
0:15:42 > 0:15:44- It was a beer after work, wasn't it? It was the year...- No, no, no, no.
0:15:44 > 0:15:47Come on, it was the James Hunt era and all that...
0:15:47 > 0:15:51I went out with him a couple of times, but, no, no, no.
0:15:51 > 0:15:53I didn't know what I was doing
0:15:53 > 0:15:56because I didn't eat butter for ten years.
0:15:56 > 0:15:59- See, that's what I keep telling everybody.- You must eat butter.
0:15:59 > 0:16:00- I mean, butter's very healthy.- Yeah.
0:16:00 > 0:16:04All of this other stuff that's so processed, you know.
0:16:04 > 0:16:05Right. So, we're just going to chargrill
0:16:05 > 0:16:08a little bit of bread with that. And then very quickly,
0:16:08 > 0:16:11look, you just take this. And you need a hot pan.
0:16:11 > 0:16:12We're going to pan-fry it.
0:16:12 > 0:16:16And get this ham really crispy on the outside,
0:16:16 > 0:16:20- so you just seal it off like that. No salt and pepper. Nothing.- OK.
0:16:20 > 0:16:23I can see you're sort of turning your nose up at this already.
0:16:23 > 0:16:25Just very, very quickly pan-fried.
0:16:25 > 0:16:28- And then some of these. You'll like these.- What are they?
0:16:28 > 0:16:30- Sesame seeds. - Oh, my God.
0:16:33 > 0:16:36- It's a good job I know you, isn't it, really?- Yeah.
0:16:36 > 0:16:39I'm lost a long time ago. I think I'm just going to...
0:16:39 > 0:16:40- Come on, right, look. - ..eat this here.
0:16:40 > 0:16:42Look, when we're behind a wheel, you can teach me.
0:16:42 > 0:16:45When you're in my kitchen, I'm teaching you.
0:16:45 > 0:16:48There you go. Right. A little bit of the chargrilled bread to go with it.
0:16:48 > 0:16:50It's really quick, all right?
0:16:50 > 0:16:53So, we'll just cook this so it doesn't melt the mozzarella, at all.
0:16:53 > 0:16:55And then, look, you've got the little bit of chutney.
0:16:55 > 0:16:57Come on, you can't say that doesn't look good.
0:16:57 > 0:17:00- It looks lovely, my lad. - Not yet! Not yet.
0:17:00 > 0:17:02And then we just put that on here.
0:17:04 > 0:17:05All right?
0:17:10 > 0:17:12And then olive oil.
0:17:12 > 0:17:13Just pour that over the top.
0:17:15 > 0:17:17Happy with that?
0:17:17 > 0:17:19- I'll tell you when I try it. - Come on, it's not that bad.
0:17:19 > 0:17:20Right, you've got to try this.
0:17:21 > 0:17:23OK.
0:17:23 > 0:17:25There you go. Knives and forks.
0:17:25 > 0:17:26Tell me what you think.
0:17:26 > 0:17:29- So, I put a little bit of that on there.- Yeah, you put...
0:17:29 > 0:17:31I just made that bit, that's supposed to go with it. Yeah.
0:17:31 > 0:17:33Yeah, yeah.
0:17:33 > 0:17:35It complements. It doesn't improve, it complements.
0:17:42 > 0:17:43What?
0:17:45 > 0:17:47- What's wrong with it? - You try it.
0:17:53 > 0:17:54That's delicious.
0:17:54 > 0:17:56I suppose, from my point of view...
0:17:56 > 0:17:59As you know, I say I don't like to put anything with that.
0:17:59 > 0:18:01This becomes a completely different dish, doesn't it?
0:18:01 > 0:18:03Sorry.
0:18:06 > 0:18:09Jody's a bit of a purist when it comes to his mozzarella,
0:18:09 > 0:18:10but take my word for it.
0:18:10 > 0:18:12If you want a flavoursome light lunch in a hurry,
0:18:12 > 0:18:15they don't come any faster or tastier than this.
0:18:17 > 0:18:19Now, we've got some little party pieces for you.
0:18:19 > 0:18:23Far more exciting than cheese straws, or cheese and biscuits.
0:18:23 > 0:18:26These are two terrific canapes from Mary Berry,
0:18:26 > 0:18:28using blue cheese and goat's cheese.
0:18:30 > 0:18:32Two canapes to get the taste buds going.
0:18:32 > 0:18:34Fig-and-blue-cheese tartlets
0:18:34 > 0:18:38and doughballs with goat's cheese, pesto and tomato.
0:18:39 > 0:18:44Now, this is a bit of an alternative to bruschetta and a lot easier.
0:18:44 > 0:18:47You buy these little fellows in supermarkets
0:18:47 > 0:18:51alongside fresh pastas and fresh pasta sauces.
0:18:51 > 0:18:54To stop the doughball from rolling over,
0:18:54 > 0:18:56slice a little bit off the top,
0:18:56 > 0:19:00then cut in half and place on a baking sheet.
0:19:00 > 0:19:04A smidgen of butter on the bottom will help it brown.
0:19:04 > 0:19:08For the topping, mix 150g of soft goat's cheese
0:19:08 > 0:19:11with one tablespoon of red pesto.
0:19:11 > 0:19:15Then chop some fresh thyme and add to the cheese mixture.
0:19:15 > 0:19:20So, I'm going to spread that on each of these little buns.
0:19:20 > 0:19:23And make sure you do it right to the edges,
0:19:23 > 0:19:26otherwise you'll have a dried ring around the outside.
0:19:27 > 0:19:31My grandchildren and I love pizzas
0:19:31 > 0:19:34and if I'm not cooking, and I take them out to have pizzas,
0:19:34 > 0:19:37I always love the doughballs.
0:19:37 > 0:19:40And so I was very delighted when I found you could buy doughballs
0:19:40 > 0:19:43in supermarkets.
0:19:43 > 0:19:46Now, slice 12 cherry tomatoes in half.
0:19:46 > 0:19:49Just like the doughballs, take off the outside end,
0:19:49 > 0:19:52so you have a flat surface with less skin.
0:19:52 > 0:19:55These go down well on all occasions.
0:19:55 > 0:20:00They're original, they're fun, they're easy to make,
0:20:00 > 0:20:02they have a lot of plus points.
0:20:02 > 0:20:05Finally, grate 25g of Parmesan
0:20:05 > 0:20:08and place a good pinch on each doughball.
0:20:08 > 0:20:13Then, pop them in the oven at 180 fan for ten minutes.
0:20:13 > 0:20:16In the meantime, let's get on with the blue-cheese tartlets.
0:20:16 > 0:20:20Start with two 25cm, square sheets of filo pastry.
0:20:20 > 0:20:23Look how thin it is. It's just like silk.
0:20:23 > 0:20:27Whenever I see it, I think of when I made it at college.
0:20:27 > 0:20:31It was such a task. We had such fun because you have to pull it and
0:20:31 > 0:20:34pull it, getting it wafer thin.
0:20:34 > 0:20:35I've never made it since.
0:20:35 > 0:20:39It comes in nice packets and you can buy it in the supermarket.
0:20:39 > 0:20:42Now, brush melted butter all over the pastry.
0:20:42 > 0:20:45I often use a paint brush with a broad head
0:20:45 > 0:20:48which allows you to cover the surface quickly.
0:20:48 > 0:20:51Then, cut each sheet into 25 equal squares.
0:20:53 > 0:20:57Place two squares on top of each other, to form a star shape.
0:20:57 > 0:20:59And place in a mini muffin tin.
0:21:01 > 0:21:03I love having people for dinner
0:21:03 > 0:21:06because it's time to catch up when we're all busy.
0:21:06 > 0:21:09And I always do a seating plan.
0:21:09 > 0:21:11OK, you might think that's a bit old-fashioned,
0:21:11 > 0:21:13but we do boy, girl, boy, girl all the way round.
0:21:13 > 0:21:16And then, if there's lots of people for dinner,
0:21:16 > 0:21:19I move them after pudding.
0:21:19 > 0:21:23And I usually say the men stay exactly where they are,
0:21:23 > 0:21:25they always make a muddle when you try and move them,
0:21:25 > 0:21:29I always say to the girls, "Do two places to your left
0:21:29 > 0:21:31"and then you've got somebody new to talk to."
0:21:31 > 0:21:34After ten minutes, the doughballs should be ready.
0:21:34 > 0:21:36Remove from the oven and set aside.
0:21:38 > 0:21:40Then, put the filo parcels in for five minutes
0:21:40 > 0:21:42until they turn a very light brown.
0:21:44 > 0:21:47In the meantime, dice three figs.
0:21:47 > 0:21:50Then, mash 100g of Dolcelatte cheese
0:21:50 > 0:21:54with three chopped sage leaves and a squeeze of lemon juice.
0:21:55 > 0:21:57By now, the filo will be ready.
0:21:59 > 0:22:03I'm putting them on another tray because they're very delicate.
0:22:03 > 0:22:05You can imagine, if these were filled
0:22:05 > 0:22:08and you were trying to pick them up, they're a bit heavier then.
0:22:08 > 0:22:11And you can't get them out without breaking the edges.
0:22:13 > 0:22:17Fill each case with a small cluster of the figs,
0:22:17 > 0:22:19a dollop of cheese mixture
0:22:19 > 0:22:21and top it all off with a sprinkling of paprika.
0:22:23 > 0:22:26I'm using it here because this is going to have very short time
0:22:26 > 0:22:31in the oven, because I don't want the pastry cases to get any browner.
0:22:31 > 0:22:34So, this will give the effect of being brown on the top.
0:22:36 > 0:22:38Then, it's back into the oven at 180 fan
0:22:38 > 0:22:41for four to five minutes until the cheese has just melted.
0:22:50 > 0:22:53So, these I think look very attractive.
0:22:53 > 0:22:54They're not difficult to make.
0:22:54 > 0:22:57So, that'll be one delicious mouthful
0:22:57 > 0:23:00and everybody's going to rave about them.
0:23:02 > 0:23:03Ah, thanks, Mary.
0:23:03 > 0:23:06And here's something else for you to rave about.
0:23:06 > 0:23:07We try to end on a cake when we can,
0:23:07 > 0:23:10and this is a gorgeous-looking cheesecake
0:23:10 > 0:23:13brought to you by the lovely Nigella Lawson.
0:23:22 > 0:23:24INDISTINCT CHATTER
0:23:31 > 0:23:32My children are bigger than me now,
0:23:32 > 0:23:34but luckily I've always got lots of
0:23:34 > 0:23:38other people's little ones surrounding me. So, I'm happy.
0:23:38 > 0:23:41And it happens that my chocolate-hazelnut cheesecake
0:23:41 > 0:23:44is just perfect for this sort of thing.
0:23:44 > 0:23:46Because the cheesecake needs to sit in the fridge
0:23:46 > 0:23:50for a good long while, I always get started with this the night before.
0:23:52 > 0:23:55The base is made like most cheesecake bases.
0:23:55 > 0:23:59That's to say, a mixture of digestives and butter.
0:23:59 > 0:24:02Then I add two other ingredients.
0:24:02 > 0:24:06Some chocolate-hazelnut spread and some chopped hazelnuts.
0:24:06 > 0:24:08I then blitz all these ingredients together
0:24:08 > 0:24:11until they resemble damp sand.
0:24:11 > 0:24:15Tip this mixture into a cake tin and press it down smooth.
0:24:22 > 0:24:24The base is made and ready in the fridge.
0:24:24 > 0:24:26I now have to make the topping.
0:24:26 > 0:24:29Which is as easy as uno, due, tre.
0:24:29 > 0:24:35So, uno, it is a cheesecake, so we have cream cheese.
0:24:37 > 0:24:44As easy as this is, I have got some very strict stipulations.
0:24:44 > 0:24:48And chief of those is that the cream cheese must be at room temperature.
0:24:48 > 0:24:52You will never get a gorgeously smooth texture in a cheesecake
0:24:52 > 0:24:54if the cream cheese is fridge-cold.
0:24:56 > 0:24:58Due, icing sugar.
0:24:58 > 0:25:01Not an awful lot, because there is sweetness to come.
0:25:05 > 0:25:09This, incidentally, is a no-bake cheesecake.
0:25:09 > 0:25:12So, it's just a question of mixing up a topping,
0:25:12 > 0:25:16slathering it onto the base and putting it into the fridge to set.
0:25:17 > 0:25:21And now, tre, and very important...
0:25:21 > 0:25:23Chocolate-hazelnut paste.
0:25:25 > 0:25:29Now, I do know... I really do, that cheesecake is not Italian.
0:25:29 > 0:25:33But you know what? I have a pot of Italy right here.
0:25:33 > 0:25:36The chocolate-hazelnut paste originally called Pasta Gianduja
0:25:36 > 0:25:38was one of my early discoveries
0:25:38 > 0:25:41when I first went there and I just fell in love with it.
0:25:45 > 0:25:48I'm determined to get every last bit out of this.
0:25:52 > 0:25:55Now, I'm just mixing these three ingredients together.
0:25:55 > 0:25:59And while they're mixing, I shall slink off and retrieve my base.
0:26:17 > 0:26:19Looks perfect to me.
0:26:19 > 0:26:21All smooth and whipped.
0:26:25 > 0:26:27This is my treat later.
0:26:38 > 0:26:41There's not a huge amount of mixture here.
0:26:41 > 0:26:45But you don't want this to be overwhelmingly rich,
0:26:45 > 0:26:48you just want it to be gloriously indulgent.
0:26:50 > 0:26:54It's actually rather therapeutic trying to get the top smooth.
0:26:54 > 0:26:55It doesn't need to be too smooth
0:26:55 > 0:26:59because I am going to scatter some hazelnuts on top.
0:26:59 > 0:27:01Ready toasted, ready chopped.
0:27:01 > 0:27:05Actually, it does occur to me that this entire cheesecake
0:27:05 > 0:27:09is made out of ingredients that come from packets or jars.
0:27:09 > 0:27:10Should I be embarrassed?
0:27:10 > 0:27:11I'm not.
0:27:13 > 0:27:17I love the sudden bronzy-gold topping.
0:27:22 > 0:27:23Tutto a posto.
0:27:24 > 0:27:27Both cheesecake and cheesecake-maker can now chill.
0:27:31 > 0:27:33INDISTINCT CHATTER AND LAUGHTER
0:27:35 > 0:27:36It's cake!
0:28:01 > 0:28:03Thanks, Nigella and to all of today's chefs.
0:28:03 > 0:28:07And we'll have more of the Best Dishes Ever next time.
0:28:07 > 0:28:08Hope you can join us, take care.
0:28:08 > 0:28:09Bye-bye.