0:00:20 > 0:00:23Today, we're kicking off with a selection of dishes
0:00:23 > 0:00:25that have all got a bit of a kick to them.
0:00:25 > 0:00:29We've got Nigella Lawson, Mary Berry, Nigel Slater,
0:00:29 > 0:00:32Keith Floyd and yours truly.
0:00:32 > 0:00:36And all of us are using words like spicy, tangy and fiery,
0:00:36 > 0:00:38with dishes designed to put a spring in your step
0:00:38 > 0:00:41when you need a bit of a boost.
0:00:41 > 0:00:45We start today with James Martin and a recipe that he guarantees
0:00:45 > 0:00:48will get you out of bed on the right side.
0:00:48 > 0:00:52His fluffy waffles served with a zingy, strawberry compote
0:00:52 > 0:00:54and a cheeky, little scoop of ice cream.
0:00:54 > 0:00:56Take it away, James!
0:00:56 > 0:00:59Now, one of the great pick-me-ups you can do at home are waffles
0:00:59 > 0:01:01and it's actually really simple to make them.
0:01:01 > 0:01:06You start off with a batter, and the batter is done with plain flour.
0:01:06 > 0:01:08We need 250g for this.
0:01:08 > 0:01:12It is important when you're doing waffles to measure it.
0:01:12 > 0:01:15It's not one of those recipes, like all baking, really,
0:01:15 > 0:01:18you can't really measure it by eye and throw it all in.
0:01:18 > 0:01:20You have to measure it exact.
0:01:23 > 0:01:26To the flour, I'm adding a teaspoon of baking powder,
0:01:26 > 0:01:30a generous pinch of salt, an even more generous pinch of sugar
0:01:30 > 0:01:32to help caramelise the mixture.
0:01:34 > 0:01:35Then crack in three eggs.
0:01:37 > 0:01:40It is one of the simple recipes that you can make and
0:01:40 > 0:01:43I don't really know why it hasn't caught on that much in the UK.
0:01:43 > 0:01:46In America, of course, you have them all over the place.
0:01:46 > 0:01:48One of the best places I had them
0:01:48 > 0:01:52is actually the oldest diner in America and this guy had a menu...
0:01:52 > 0:01:56I mean, the menu was like an encyclopaedia, it was so massive.
0:01:56 > 0:01:59And this is his recipe and I've kind of used it ever since, really.
0:01:59 > 0:02:01Now, we add some milk.
0:02:02 > 0:02:06At the same time, with this, we're going to melt some butter
0:02:06 > 0:02:07and, again, we need to weigh it.
0:02:07 > 0:02:11110g. So, get that on the stove.
0:02:17 > 0:02:22Really, when you've mastered the art of making waffles,
0:02:22 > 0:02:25you can mix and match this recipe if you put chopped bacon and chives
0:02:25 > 0:02:28and turn them into a savoury dish.
0:02:28 > 0:02:31Also, the great secret of this batter is you can actually
0:02:31 > 0:02:32use it, not just for waffles,
0:02:32 > 0:02:35if you haven't got a waffle iron you can take this exact mix,
0:02:35 > 0:02:38which is kind of like an enriched pancake batter,
0:02:38 > 0:02:41and put it in a frying pan
0:02:41 > 0:02:45and create little, puffed-up pancakes which the Americans
0:02:45 > 0:02:48love so much with blueberries and that kind of stuff.
0:02:48 > 0:02:51Then what we do is pour the batter in there.
0:02:53 > 0:02:55Let the mixture stand for a few minutes as this will relax
0:02:55 > 0:02:59the glutens and make for a lighter, fluffier batter.
0:03:01 > 0:03:05Next, I'm knocking up a quick, zingy compote to go with it.
0:03:05 > 0:03:11Starting with butter, sugar, water... And zest of lemon.
0:03:13 > 0:03:16And the lemon is really going to lift the flavour
0:03:16 > 0:03:17of the strawberries.
0:03:21 > 0:03:24We need to cook this for about five minutes.
0:03:28 > 0:03:30I'm going to use this little waffle machine
0:03:30 > 0:03:32which I picked up from the States.
0:03:37 > 0:03:40We're going to take the batter and just drip it...
0:03:41 > 0:03:42..into the waffle machine.
0:03:47 > 0:03:48Close the lid.
0:03:50 > 0:03:53Leave it for about four to five minutes
0:03:53 > 0:03:55and then you'll end up with waffles.
0:03:55 > 0:03:57I can't call it healthy, even though it's got fresh fruit in it,
0:03:57 > 0:04:00because I'm going to pile one of my favourite things, maple syrup,
0:04:00 > 0:04:03all over it, and this stuff is superb.
0:04:03 > 0:04:06It's natural and it's amazing when you actually see it produced.
0:04:06 > 0:04:11It's really just a tap that's in a maple tree
0:04:11 > 0:04:14and they just open the tap and this maple syrup come out.
0:04:14 > 0:04:16This is our waffles ready.
0:04:19 > 0:04:20There you have it - waffles.
0:04:21 > 0:04:25And when you learn how to make them, there's no going back, really.
0:04:27 > 0:04:29- But they're so easy to make. - Taste so good.
0:04:29 > 0:04:33So, I'm to going to serve one-and-a-half.
0:04:33 > 0:04:36And this sort of diner that I was at...
0:04:36 > 0:04:38You wouldn't believe the pile...
0:04:38 > 0:04:40Seriously, it was up here.
0:04:40 > 0:04:43And that was just for one person.
0:04:43 > 0:04:45I was taught, ever since I was a kid,
0:04:45 > 0:04:48never to eat anything that's bigger than my face.
0:04:48 > 0:04:53Whereas in America, they never eat anything that's as tall as you are!
0:04:53 > 0:04:55But this is a dish that's guaranteed to pick you up,
0:04:55 > 0:04:57and then not forgetting...
0:04:57 > 0:05:01Because we've got to serve it how the Americans do it,
0:05:01 > 0:05:06whether you have it for lunch or breakfast, it's always ice cream.
0:05:08 > 0:05:12And then you've got some of this maple syrup over the top.
0:05:16 > 0:05:17Ho! Woh-ho-ho!
0:05:19 > 0:05:23It's not really how it was served to me over there in the States.
0:05:25 > 0:05:28It would be much bigger than this and there'd be a lot more of it.
0:05:28 > 0:05:29But the taste is still the same,
0:05:29 > 0:05:33even if you just do the waffles, maple syrup and ice cream.
0:05:37 > 0:05:38They're just delicious!
0:05:42 > 0:05:45And it will certainly wake you up. They call it a sugar rush.
0:05:47 > 0:05:51So, there's my suggestion for a dish to perk up your mornings.
0:05:51 > 0:05:53Thank you, James.
0:05:53 > 0:05:55Now, that's a tough opening act to follow,
0:05:55 > 0:05:57but I think I have the man for the job.
0:05:57 > 0:05:58Ahem!
0:05:58 > 0:06:02Here is yours truly, with a really great rosti recipe
0:06:02 > 0:06:05that I put together a few years ago.
0:06:05 > 0:06:07Now, the rosti originally comes from Switzerland
0:06:07 > 0:06:11where it's considered something of a national dish.
0:06:11 > 0:06:13The main ingredient is usually potato,
0:06:13 > 0:06:17but here I've used a perfect combination of peas and courgettes
0:06:17 > 0:06:21and top things off with a tangy, tomato dressing.
0:06:21 > 0:06:24Look at this. I've got some really delicious fresh peas here
0:06:24 > 0:06:27along with my courgette, which just kind of reminds me of summer,
0:06:27 > 0:06:29and that has inspired me for my next dish.
0:06:29 > 0:06:31A fresh pea, courgette
0:06:31 > 0:06:34and Parmesan rosti with a nice tangy, tomato dressing.
0:06:36 > 0:06:38Podding is one of those strange things, isn't it?
0:06:38 > 0:06:42It feels like it could be one of those jobs that goes on for ever
0:06:42 > 0:06:45and ever, but, whoa! It really brings all the family together.
0:06:45 > 0:06:48I sat around with my brother and sister, sometimes there were
0:06:48 > 0:06:50aunts and uncles there, people just podding peas,
0:06:50 > 0:06:53and it was a great way of having conversation.
0:06:53 > 0:06:56I put my peas into boiling water which gives me just enough
0:06:56 > 0:06:59time to shred the courgette and squeeze in a tea towel.
0:07:02 > 0:07:07You want to make them nice and dry, so when you cook your rostis
0:07:07 > 0:07:10they will be lovely and crispy and crunchy.
0:07:10 > 0:07:13Peas and courgettes go into a large mixing bowl.
0:07:14 > 0:07:17Ground rice, toasted pine nuts
0:07:17 > 0:07:21and freshly grated Parmesan are added to the mix.
0:07:23 > 0:07:27Then, use two eggs to bind the ingredients.
0:07:27 > 0:07:31And I'm going to get my hands in there now and work that through.
0:07:31 > 0:07:34Look at those peas. Don't they look wonderful?
0:07:34 > 0:07:38And you can use frozen peas. There's nothing wrong with frozen peas.
0:07:38 > 0:07:40Don't think I'm having a go at you,
0:07:40 > 0:07:43saying, "hey, you can't use frozen peas!" because, let's face it,
0:07:43 > 0:07:46fresh peas are only in season up until September
0:07:46 > 0:07:50and that's pushing it, to be perfectly honest with you.
0:07:50 > 0:07:52Fresh or frozen, this dish is all about the pea.
0:07:54 > 0:07:57Let the rice flour absorb any liquid, then add the basil.
0:07:59 > 0:08:01Then it's time for the real fun.
0:08:03 > 0:08:06A little bit of a squash down with the palm of your hand
0:08:06 > 0:08:08and using the palette knife just to shape them, bind them
0:08:08 > 0:08:11and pull them together.
0:08:11 > 0:08:13The peas kind of fall away and you think,
0:08:13 > 0:08:15"Oh, it's all going to collapse!"
0:08:15 > 0:08:16That won't happen.
0:08:16 > 0:08:19Once it hits the pan, the egg begins to set and
0:08:19 > 0:08:23the crispiness of the lovely, ground rice begins to work, cook out.
0:08:23 > 0:08:25It's just absolutely fab.
0:08:27 > 0:08:28Not too hot here.
0:08:28 > 0:08:31There's a tendency, when you're making things like rostis,
0:08:31 > 0:08:33to turn up the pan a little bit too much
0:08:33 > 0:08:35and it will brown before it actually starts to cook.
0:08:35 > 0:08:39So, just a nice controlled heat, all right?
0:08:39 > 0:08:43Then we can talk about getting a little bit of colour afterwards.
0:08:45 > 0:08:48There's a tendency that we tend to overload our pan a bit.
0:08:48 > 0:08:49Don't do that.
0:08:49 > 0:08:52When you take them out, just put them on some
0:08:52 > 0:08:54absorbent kitchen paper, keep them warm in the oven.
0:08:54 > 0:08:56But you'll eat them quite quickly anyway
0:08:56 > 0:08:59and they're not too bad even warm, to be honest with you.
0:08:59 > 0:09:00Really nice.
0:09:00 > 0:09:02It doesn't take long for the rostis to turn
0:09:02 > 0:09:05a golden brown with the green peas shining through.
0:09:05 > 0:09:08Now, it's time to work on the tomato dressing.
0:09:08 > 0:09:11To plum and sun-dried tomatoes, I'm adding olive oil, shallots
0:09:11 > 0:09:13and a dash of peapod wine.
0:09:18 > 0:09:20If you haven't got peapod wine, don't worry.
0:09:20 > 0:09:22A bit of red wine vinegar.
0:09:22 > 0:09:25A tablespoon of that, or two, will be absolutely fine.
0:09:25 > 0:09:27You can serve them individually,
0:09:27 > 0:09:30but I like to stack them in a tower and drizzle on my lovely
0:09:30 > 0:09:34tomato dressing and then finish with some fresh, chopped basil.
0:09:34 > 0:09:36Wonderful!
0:09:36 > 0:09:40They look so good. Just want to get stuck into it, don't you?
0:09:40 > 0:09:43OK, here we go!
0:09:43 > 0:09:45Pea rosti... That's OK.
0:09:47 > 0:09:50The fresh peas just burst in your mouth.
0:09:50 > 0:09:52It really is exciting.
0:09:52 > 0:09:55The little bit of ground rice in there just gives it another
0:09:55 > 0:09:58dimension, another bit of texture, if you like.
0:09:58 > 0:10:01And we've got the tangy tomato that lifts everything
0:10:01 > 0:10:04and brings those peas out beautifully.
0:10:04 > 0:10:08You've got to try it. We should be proud of our peas.
0:10:12 > 0:10:15And that's a recipe I still knock up today.
0:10:15 > 0:10:17Right, we've got another spicy sauce for you now,
0:10:17 > 0:10:21from a man who was always full of get-up-and-go.
0:10:21 > 0:10:25We're joining the great Keith Floyd, who, way back in 1989,
0:10:25 > 0:10:29was travelling around America and cooking up some great recipes.
0:10:29 > 0:10:32This time, he's doing steak, Texas style,
0:10:32 > 0:10:33in a rather impressive kitchen.
0:10:36 > 0:10:38Despite global critical acclaim
0:10:38 > 0:10:40and financial success of our little programme,
0:10:40 > 0:10:43the BBC still adopt a very parsimonious attitude
0:10:43 > 0:10:46towards our budget and I still have to beg,
0:10:46 > 0:10:49borrow or even steal a kitchen for my little cooking sketches.
0:10:49 > 0:10:54So, I sent my researchers out and I said, "Get me a typical Texan home."
0:10:54 > 0:10:57You know, something modest, something quite ordinary.
0:10:57 > 0:10:58Well, he was a Texan.
0:10:58 > 0:11:00He came up with this. He thought this was quite ordinary.
0:11:00 > 0:11:03The chap who owns it is only a multi-millionaire,
0:11:03 > 0:11:04but what is Texas all about?
0:11:04 > 0:11:07It's about Apaches, it's about vigilantes,
0:11:07 > 0:11:10Longhorn cattle, Lone Ranger, Rin Tin Tin,
0:11:10 > 0:11:12politics slightly to the right of Vlad the Impaler.
0:11:12 > 0:11:16Also, it's about chandeliers, dining tables and clothes.
0:11:16 > 0:11:19As you see, I haven't changed my image a jot!
0:11:19 > 0:11:22America hasn't affected me one little bit.
0:11:22 > 0:11:25I mean, note the pigskin jacket, note the snakeskin boots,
0:11:25 > 0:11:27the little medallion, but it's only rock and roll.
0:11:27 > 0:11:30Anyway, we're in the kitchen, Clive, so let's go and do some business!
0:11:30 > 0:11:32Here, what we'll do is what they all do in Texas,
0:11:32 > 0:11:36grill some steak and make a barbecue sauce and have a little slurp.
0:11:36 > 0:11:39But first of all, straight to business on the ingredients
0:11:39 > 0:11:45for a Texan barbecue sauce - butter, pepper, onions,
0:11:45 > 0:11:49Worcestershire sauce, malt vinegar, lemon juice,
0:11:49 > 0:11:54Tabasco, sugar, water, garlic and catsup.
0:11:54 > 0:11:56All I have to do, because it is terribly simple,
0:11:56 > 0:11:59although very, very important because they don't take any prisoners here in Texas.
0:11:59 > 0:12:02If they want a steak, they want it tasting really good.
0:12:02 > 0:12:05Because of the Mexican influence, they like things a bit spicy.
0:12:05 > 0:12:09So, first things first, in with the tomato catsup, as we call it here.
0:12:09 > 0:12:12As I say, America hasn't affected me in any way whatsoever, y'all!
0:12:12 > 0:12:13It's all going perfectly well.
0:12:13 > 0:12:17Quite a dash of Worcestershire sauce.
0:12:17 > 0:12:20Stir that in. I can see some of you gastronauts at home wondering,
0:12:20 > 0:12:22"What has happened to our dear Floyd?
0:12:22 > 0:12:24"Tomato ketchup, Worcester sauce
0:12:24 > 0:12:26"and now red wine vinegar into all of this?!"
0:12:26 > 0:12:28Anyway, this is Texas and we're going for it.
0:12:28 > 0:12:30Right, a load of chopped onions into there.
0:12:30 > 0:12:33HE WHISTLES
0:12:33 > 0:12:35Like that. No problems.
0:12:35 > 0:12:38A cup of lemon juice, freshly squeezed, of course.
0:12:38 > 0:12:41A dash of Tabasco. There we are.
0:12:41 > 0:12:44You could use this for stripping the paint off things,
0:12:44 > 0:12:47I wouldn't be surprised! And a load of sugar in there.
0:12:47 > 0:12:51And some garlic into there, like that.
0:12:51 > 0:12:54A knob of butter. Did I put the pepper in?
0:12:54 > 0:12:57So, I'll put some butter in there and the pepper.
0:12:58 > 0:13:01Say half a teaspoonful, like that.
0:13:01 > 0:13:04Stir it round, whack it on the gas and wasn't it a brilliant...?
0:13:04 > 0:13:06Do you know, that was a whole take right from the top of those
0:13:06 > 0:13:07stairs right into the kitchen.
0:13:07 > 0:13:10It's the sort of thing that most television cookery programmes
0:13:10 > 0:13:14don't do, and even quite a lot of feature films can't get right.
0:13:16 > 0:13:19After that one-take wonder, Keith took a little breather
0:13:19 > 0:13:22and then it was back to the sauce and serving his hosts.
0:13:22 > 0:13:24So, just to recap on the sauce.
0:13:24 > 0:13:27It's tomato ketchup, Worcester sauce, lemon juice, a drop
0:13:27 > 0:13:32of water, garlic, onions, butter, Tabasco sauce and a bit of pepper.
0:13:32 > 0:13:34Bubbling away there very, very nicely.
0:13:34 > 0:13:36The sort of thing Americans really like on steaks.
0:13:36 > 0:13:39The other thing Americans like, they have a thought for the day.
0:13:39 > 0:13:41I was wondering around the kitchen and I found it.
0:13:41 > 0:13:43February 11th, which it is, 1989.
0:13:43 > 0:13:46It says, "Oh, great Father, never let me judge another man
0:13:46 > 0:13:49"until I have walked in his moccasins for two weeks".
0:13:49 > 0:13:51It's an Indian prayer. Something to think about...
0:13:51 > 0:13:53Anyway, steaks! This is a cookery programme, after all,
0:13:53 > 0:13:56not the Morning Prayer. There is a Texas steak.
0:13:56 > 0:13:59It probably only weighs around, I don't know, 16 or 20 ounces,
0:13:59 > 0:14:00something like that.
0:14:00 > 0:14:02They like them big around here.
0:14:02 > 0:14:04It just goes whack onto the grill! One...
0:14:07 > 0:14:08Two...
0:14:08 > 0:14:09And...
0:14:11 > 0:14:12..three. It's a very good thing.
0:14:12 > 0:14:15You'll have read, those of you who are interested in these
0:14:15 > 0:14:17kinds of things, the problems about American beef.
0:14:17 > 0:14:19They inject it with steroids and all kinds of things
0:14:19 > 0:14:21and there are all kinds of battles going on.
0:14:21 > 0:14:23You know, agricultural wars and stuff.
0:14:23 > 0:14:25Texas would like to point out, through me,
0:14:25 > 0:14:27they are not part of that.
0:14:27 > 0:14:29They do not do these funny things to their beef -
0:14:29 > 0:14:31and their beef, they reckon, is pretty good.
0:14:31 > 0:14:34Wouldn't the Ministry of Agriculture in America pay heed to them?
0:14:34 > 0:14:36Anyway, that's my little, political lecture of the day.
0:14:36 > 0:14:38Over we go. There!
0:14:41 > 0:14:43If only I could get some stars on those stripes,
0:14:43 > 0:14:45I'd have a real American steak.
0:14:48 > 0:14:50Well, I suppose it should be ladies first, but a man wearing a hat
0:14:50 > 0:14:54at the dinner table has a certain authority, doesn't he?
0:14:54 > 0:14:56Larry and Shelley Beard lost their handmade shirts
0:14:56 > 0:14:58in the property crash just two years ago,
0:14:58 > 0:15:01but, unlike Britain, there's no great stigma in going bankrupt.
0:15:01 > 0:15:03You just pick yourself up and dust yourself off
0:15:03 > 0:15:05and start all over again.
0:15:05 > 0:15:07It's always too soon to give up.
0:15:07 > 0:15:10You know, you can be flat on your back...
0:15:10 > 0:15:14Thomas Edison, I think, tried 900 and something times
0:15:14 > 0:15:18to get electricity and his motto was he never had any failures,
0:15:18 > 0:15:22he just had a bunch of processes of elimination.
0:15:22 > 0:15:24And, erm... I didn't feel...
0:15:24 > 0:15:27I had a good wife who supported me through all these...
0:15:27 > 0:15:29I had depression like anybody else,
0:15:29 > 0:15:33but there is a certain amount of Texas pride that comes out.
0:15:33 > 0:15:35You say, look, when the going gets tough, the tough get going.
0:15:35 > 0:15:38And, let's just see what we can do.
0:15:38 > 0:15:40We did it once and we can do it again.
0:15:40 > 0:15:44I'm not saying I won't fail again, but we can do it.
0:15:44 > 0:15:48Anybody that's down can get up. Just try. Keep it up.
0:15:48 > 0:15:51- So, how's the sauce, Larry? - Well, this is excellent.
0:15:51 > 0:15:53I mean, if my wife doesn't put ketchup on it
0:15:53 > 0:15:56and drowns it, literally, well, then it's good.
0:15:56 > 0:15:58I'm not as picky as she, but this is excellent.
0:15:58 > 0:15:59I want a copy of this
0:15:59 > 0:16:03because this stuff is going to come home to me and I'm going to use it.
0:16:03 > 0:16:06I don't know what your specialty is, but it's obviously very good.
0:16:06 > 0:16:08We are big beef eaters down here
0:16:08 > 0:16:14and we're real particular about our steaks, and these are good steaks.
0:16:14 > 0:16:17Like you said, we like things a little spicy down here
0:16:17 > 0:16:20because of the Mexican influence. This is great.
0:16:20 > 0:16:25I especially like things spicy. I'm a hot sauce connoisseur, aren't I?
0:16:25 > 0:16:26You are!
0:16:26 > 0:16:29- Say that to me again! - That was wonderful.
0:16:29 > 0:16:31- SHE LAUGHS - She's a hot woman!
0:16:32 > 0:16:34Say it with that lovely accent. It's beautiful.
0:16:34 > 0:16:37I am a hot sauce connoisseur.
0:16:37 > 0:16:40THEY LAUGH
0:16:40 > 0:16:41I'll drink to that!
0:16:45 > 0:16:47Cheers, Keith! And that reminds me.
0:16:47 > 0:16:51One of the times when you may need a little pick-me-up is when you're
0:16:51 > 0:16:55suffering a bit because you've possibly had one glass too many.
0:16:55 > 0:16:58Here's a coping strategy from Nigel Slater.
0:16:58 > 0:17:01It's what he calls his hangover beef salad.
0:17:05 > 0:17:07Put some lentils on to boil.
0:17:07 > 0:17:11I always pop in some aromatics like garlic, onion, bay leaves.
0:17:11 > 0:17:14Just to give the lentils a bit more flavour.
0:17:15 > 0:17:19Next, it's time to make a dressing to go with the lentils.
0:17:21 > 0:17:25Whenever I make a salad dressing, I have an unusual habit in that
0:17:25 > 0:17:28I put the salt into the vinegar and dissolve it...
0:17:31 > 0:17:36..before anything else and I do that just to mellow the vinegar.
0:17:37 > 0:17:39It just takes that really sharp bite off it.
0:17:42 > 0:17:44I'm going to put a little bit of mustard in this.
0:17:45 > 0:17:49Grainy or smooth, whatever you have will do.
0:17:49 > 0:17:51Add some pepper and a good glug of olive oil.
0:17:52 > 0:17:56Now for that secret ingredient, fresh horseradish.
0:17:56 > 0:17:59There's something about the fresh stuff.
0:18:00 > 0:18:03It has a real zip to it. It's really quite hot.
0:18:05 > 0:18:07Wonderful with Bloody Mary in the morning.
0:18:07 > 0:18:09It really makes your eyes shine.
0:18:09 > 0:18:11And it's dead easy to grow.
0:18:11 > 0:18:14Just pop a root cutting in the garden, but be warned,
0:18:14 > 0:18:15it can take over.
0:18:18 > 0:18:21It's not a fiery heat, it's a fresh, clean heat
0:18:21 > 0:18:24and it's really good with earthy food, like lentils.
0:18:25 > 0:18:30We've always kept it for beef, yet it has so many other uses.
0:18:30 > 0:18:33Smoked fish really appreciates horseradish.
0:18:35 > 0:18:38If you're using ready-made horseradish,
0:18:38 > 0:18:42two or three teaspoons will be fine, but once you've tasted
0:18:42 > 0:18:45the clean heat of the fresh stuff, you'll never go back.
0:18:46 > 0:18:49I reckon lentils are done when they're still a bit nutty.
0:18:54 > 0:18:58While the lentils are still warm, pour in your mustard dressing
0:18:58 > 0:19:00so all those lovely flavours soak in.
0:19:05 > 0:19:08I want something really fresh and green in there.
0:19:10 > 0:19:13You know, this is a day when I don't want to do much,
0:19:13 > 0:19:16so a little bit of parsley, that's all that's going in there.
0:19:16 > 0:19:17It's funny. The warmth...
0:19:19 > 0:19:22..that the lentils have given to the dressing
0:19:22 > 0:19:24has released all the oils in the horseradish
0:19:24 > 0:19:26and I can actually feel it coming up.
0:19:29 > 0:19:31Good for clearing the sinuses if you have a cold!
0:19:31 > 0:19:33And it's certainly good for a hangover.
0:19:33 > 0:19:37This is such a brilliant dish to kick off the New Year with.
0:19:37 > 0:19:41It's great for using up any bits of meat that are in the fridge, too.
0:19:41 > 0:19:44I'm actually going to use the cold roast beef from yesterday.
0:19:46 > 0:19:49Whenever I use cold meat or fish in a salad,
0:19:49 > 0:19:51I keep the pieces fairly small
0:19:51 > 0:19:55because this is the sort of food that I want to eat with just a fork.
0:20:02 > 0:20:07There's no ceremony to serving this one, just dish up the lentils,
0:20:07 > 0:20:11tuck in the juicy meat and brace yourself for that horseradish hit.
0:20:13 > 0:20:16Then some grains of sea salt, really coarse stuff.
0:20:16 > 0:20:20I love that moment of crunching through brilliant white salt
0:20:20 > 0:20:22on cold roast meat.
0:20:35 > 0:20:40It's got an earthiness to it and a freshness and then, slowly,
0:20:40 > 0:20:44that gorgeous heat is just coming through from the horseradish.
0:20:44 > 0:20:46It's a really good way to start the year.
0:20:46 > 0:20:49Do try this with fresh horseradish if you can.
0:20:50 > 0:20:52If you don't fancy growing it,
0:20:52 > 0:20:55your local grocer should have some going cheap.
0:20:57 > 0:20:58There's really no excuse!
0:21:00 > 0:21:03That was put together by Nigel as part of a New Year's feast,
0:21:03 > 0:21:07but it will work its magic any time of year, of course.
0:21:07 > 0:21:09As will this next recipe - another salad,
0:21:09 > 0:21:12brought to you by the marvellous Mary Berry.
0:21:12 > 0:21:14When it comes to summer parties,
0:21:14 > 0:21:17I always think it's good to serve your guests a salad.
0:21:17 > 0:21:21And my fiery red rice and carrot salad brings sweet
0:21:21 > 0:21:25and spicy flavour combinations and a wonderful splash of colour.
0:21:27 > 0:21:31To start with, 450g of red rice.
0:21:31 > 0:21:33It is unusual.
0:21:33 > 0:21:36This particular one came from the South of France.
0:21:36 > 0:21:39It's very nutty and has a lovely flavour.
0:21:42 > 0:21:44Tip the rice into a pan
0:21:44 > 0:21:49and add 600ml of cold water along with a teaspoon of salt.
0:21:50 > 0:21:54I'm going to bring that to the boil and then down to a low simmer
0:21:54 > 0:22:01with a lid on for about 25 minutes, till the liquid has been absorbed.
0:22:01 > 0:22:06Now, coarsely grate six carrots in a processor then roughly chop
0:22:06 > 0:22:07eight spring onions.
0:22:09 > 0:22:12This is starting to look a very colourful salad already.
0:22:14 > 0:22:17When I was young, salad was literally cucumber,
0:22:17 > 0:22:19tomato and lettuce.
0:22:19 > 0:22:22Just you think how salads have got much more interesting
0:22:22 > 0:22:24in the last few years.
0:22:25 > 0:22:28Set the vegetables to one side and get on with the dressing.
0:22:31 > 0:22:36Add the juice and zest of four limes to two finely-chopped red chillies.
0:22:37 > 0:22:40Pour in two tablespoons of cider vinegar
0:22:40 > 0:22:44and four teaspoons each of honey and light olive oil.
0:22:47 > 0:22:50No need to put it in a mixer, processor, blender.
0:22:50 > 0:22:53Put it in a jar and give it a good shake.
0:22:57 > 0:22:59Make sure the top is well screwed down.
0:23:02 > 0:23:05Once the 25 minutes is up, the rice should be done.
0:23:06 > 0:23:10Tip into a serving bowl along with the carrot and spring onions.
0:23:12 > 0:23:17Now, finely chop a handful of coriander and add it to the mix.
0:23:19 > 0:23:21I like to make this the day before,
0:23:21 > 0:23:24then the flavours really do work well.
0:23:24 > 0:23:28You've got to let it marinade, preferably overnight,
0:23:28 > 0:23:31so you really do get the flavours to mix.
0:23:33 > 0:23:35It's looking even more colourful now.
0:23:35 > 0:23:38I love the flecks of red with the orange.
0:23:40 > 0:23:43To serve, just add a garnish of coriander.
0:23:44 > 0:23:48A spicy and colourful salad that goes so well with both fish
0:23:48 > 0:23:49and meat.
0:23:53 > 0:23:54Thanks, Mary.
0:23:54 > 0:23:58I'm also a big fan of red rice, it goes very well with chicken.
0:23:58 > 0:24:01Now, that was beautifully simple, and we have another very easy
0:24:01 > 0:24:05but very rewarding recipe from Nigella Lawson.
0:24:05 > 0:24:08The kick with the wonderful ice cream she makes here comes from
0:24:08 > 0:24:12the coffee, but you'll also sit up when you see how Nigella serves it.
0:24:12 > 0:24:14- I know- I- certainly did.
0:24:15 > 0:24:17Per favore, una copa con tre gusti?
0:24:19 > 0:24:23When I first came to Italy, nearly over half a lifetime ago,
0:24:23 > 0:24:27I was just blown away by the way everything tasted.
0:24:27 > 0:24:29The first time I went into a gelateria
0:24:29 > 0:24:32it was like suddenly having flavour in technicolor
0:24:32 > 0:24:35because I'd been brought up in a world where you had ice cream
0:24:35 > 0:24:38in chocolate, vanilla, strawberry.
0:24:44 > 0:24:46Now, Italian ice cream is the best in the world
0:24:46 > 0:24:49and I want to do honour to it, but I certainly won't compete.
0:24:49 > 0:24:53So, what I've done is come up with a simplified version,
0:24:53 > 0:24:56but it still has the depth of flavour
0:24:56 > 0:24:58and complexity of proper Italian ice cream.
0:25:09 > 0:25:12There is a reason that most people buy ice cream.
0:25:12 > 0:25:15The thing is it can be incredibly complicated to make.
0:25:15 > 0:25:19One, most ice cream needs a custard as its base.
0:25:19 > 0:25:22The second thing is, you need an expensive, fancy machine.
0:25:22 > 0:25:27But my no-churn, one-step, coffee ice cream is really so simple,
0:25:27 > 0:25:29it's almost embarrassing.
0:25:29 > 0:25:33You start off with this very elegant ingredient, condensed milk.
0:25:33 > 0:25:37A lot of people will think this is not very Italian, but actually
0:25:37 > 0:25:41latte condensato is quite an Italian ingredient.
0:25:43 > 0:25:46No-one would believe that here, but it's true.
0:25:46 > 0:25:48So, here I am feeling very Italian.
0:25:50 > 0:25:53On top of that, about 300ml of double cream.
0:25:57 > 0:26:01Only two more ingredients. It's a very simple recipe.
0:26:01 > 0:26:06I want two tablespoons of instant espresso powder
0:26:06 > 0:26:07and that's what it is -
0:26:07 > 0:26:12it's not grand espresso coffee and it's not instant coffee.
0:26:12 > 0:26:14You can find it in the supermarket easily.
0:26:17 > 0:26:21It smells very strong, but I want it strong and that's why,
0:26:21 > 0:26:27as well, my final ingredient is some espresso liqueur.
0:26:27 > 0:26:30The thing about alcohol is it really helps with ice cream
0:26:30 > 0:26:33because alcohol will never freeze hard.
0:26:33 > 0:26:37So the consistency of your ice cream will always be soft.
0:26:41 > 0:26:43I promised you one step, and one step it is.
0:26:43 > 0:26:44Let's turn it on and whizz.
0:26:47 > 0:26:52And all I need to do now is wait until that rather magnificently
0:26:52 > 0:26:56Manila-toned cream has whipped to soft but thick peaks.
0:27:02 > 0:27:04Perfect! Now, my tubs.
0:27:05 > 0:27:08You can use any, but I rather like acting as if I've got my own
0:27:08 > 0:27:10ice cream factory...
0:27:10 > 0:27:13To write on, just in case I forget what I'm doing,
0:27:13 > 0:27:15which happens quite a bit these days.
0:27:15 > 0:27:18That's coffee ice cream.
0:27:24 > 0:27:29I love the colour of this as well as the taste.
0:27:29 > 0:27:31Mm, mm! It is delicious!
0:27:31 > 0:27:33Very sweet at this stage, and that's for a reason.
0:27:34 > 0:27:39When you freeze any food it numbs the flavour a bit
0:27:39 > 0:27:43so you eat ice cream so cold you want the flavours to be slightly
0:27:43 > 0:27:48more emphatic at this stage, and emphatic they most certainly are!
0:27:48 > 0:27:50This is the hardest part for me.
0:27:50 > 0:27:54Actually getting something from one container into another.
0:27:54 > 0:27:58And the great thing about this ice cream is that it keeps that
0:27:58 > 0:28:01texture and all that airiness - and once it's frozen, too.
0:28:04 > 0:28:08That's for me in a minute, but for now these tubs... In the freezer.
0:28:12 > 0:28:15FREEZER WHIRS
0:28:15 > 0:28:16It is serenading me!
0:28:19 > 0:28:21And when it comes to serving this ice cream,
0:28:21 > 0:28:24Nigella's not interested in a cone. Oh, no!
0:28:24 > 0:28:26Get a load of this.
0:28:26 > 0:28:30Let me demonstrate to you my art, OK? I have a brioche bun.
0:28:30 > 0:28:32This is how they eat ice cream in the south of Italy.
0:28:32 > 0:28:34Really? It's like a burger!
0:28:34 > 0:28:38I have my ice cream, I'm going to squodge, I'll put the lid on...
0:28:39 > 0:28:42- Mm. - It's exactly an ice cream burger.
0:28:42 > 0:28:44- Wow!- Mm.
0:28:44 > 0:28:45- Mm!- Delicious!
0:28:49 > 0:28:50Delicious indeed.
0:28:50 > 0:28:53Thank you for that, Nigella, and thanks to all the wonderful chefs
0:28:53 > 0:28:56who've hopefully given you a bit of a lift today.
0:28:56 > 0:29:00Please, join me again next time for more of The Best Dishes Ever.
0:29:00 > 0:29:01Take care now.