0:00:20 > 0:00:24Today, our talented line-up of chefs are making meals that you
0:00:24 > 0:00:27normally turn to when you're craving a takeaway.
0:00:27 > 0:00:29Everything on the menu ticks that takeaway box.
0:00:29 > 0:00:32But you'll be amazed how much better they can be
0:00:32 > 0:00:34when you make them yourself.
0:00:34 > 0:00:37We're getting the ball rolling with a Chinese favourite
0:00:37 > 0:00:43that first got big here in the 1970s as the Hairy Bikers take on pork chow mein.
0:00:44 > 0:00:47In the 1970s, our palates were opened up
0:00:47 > 0:00:50as the flavours of the East went mainstream.
0:00:50 > 0:00:53And if chop suey was the Chinese food of the masses,
0:00:53 > 0:00:55the chow mein was the choice of the gourmet.
0:00:59 > 0:01:01Now, what we're doing's chow mein.
0:01:01 > 0:01:04What we're going to do is a pork fillet.
0:01:04 > 0:01:06I'm going to just trim that off and then
0:01:06 > 0:01:08I'll show you what to do in a minute.
0:01:08 > 0:01:10I have a pan of boiling water.
0:01:10 > 0:01:12Into that, I'm going to put my egg noodles
0:01:12 > 0:01:15and what you want to do is first read the packet,
0:01:15 > 0:01:17because they vary.
0:01:17 > 0:01:21These ones need boiling for two minutes. Some are four minutes.
0:01:21 > 0:01:23If you boil these for four, they'd be wrecked.
0:01:23 > 0:01:26We want 200g, which is half a packet.
0:01:26 > 0:01:30These are the proper thing for your chow mein.
0:01:30 > 0:01:31Two, three...
0:01:33 > 0:01:34I love chow mein.
0:01:34 > 0:01:37I think if you like noodles, it's brilliant.
0:01:38 > 0:01:41- Here, Kingy.- What, mate?- What you call a fake noodle?- I don't know.
0:01:41 > 0:01:43An im-PASTA! Ha!
0:01:45 > 0:01:46Two minutes.
0:01:46 > 0:01:49Now just stir them until they break up and then run
0:01:49 > 0:01:52them in cold water, flush them with sunflower oil and set them aside.
0:01:54 > 0:01:58Great. Once you've trimmed this up, what we're we going to do,
0:01:58 > 0:02:00we're going to cut it lengthways in half.
0:02:02 > 0:02:03Mmm.
0:02:04 > 0:02:06And then...
0:02:06 > 0:02:09We're going to slice it. I'm going to slice it quite finely.
0:02:10 > 0:02:15You know what, Kingy, chow mein, in Chinese, just means fried noodles.
0:02:15 > 0:02:19And chop suey, the words means "miscellaneous bits"!
0:02:19 > 0:02:22But ours is going to be a lot more than that.
0:02:22 > 0:02:25Put two teaspoons of cornflour into a bowl
0:02:25 > 0:02:28and add four tablespoons of dark soy sauce.
0:02:29 > 0:02:34Two tablespoons of mirin or dry sherry and 100ml of water.
0:02:34 > 0:02:37Give it a quick stir and set it aside for later.
0:02:37 > 0:02:41Once your noodles are cooked, give them a good rinse under cold water.
0:02:44 > 0:02:47I love Chinese food. I love Chinese cooking.
0:02:47 > 0:02:49I've got a mate of mine who runs a Chinese restaurant
0:02:49 > 0:02:53and I love going down there and he lets me help out at the wok range
0:02:53 > 0:02:56and it is just like this mad labyrinth of woks
0:02:56 > 0:02:58filled of fire and water,
0:02:58 > 0:03:01and it's so immediate, and you get everything ready...
0:03:01 > 0:03:03I think that's the nature of Chinese food.
0:03:03 > 0:03:07And also, cooking your chow mein, you prepare all the different elements,
0:03:07 > 0:03:10like the meat, the vegetables, the sauce, the noodles,
0:03:10 > 0:03:12and at the last minute, you combine everything
0:03:12 > 0:03:15and you have something really special.
0:03:15 > 0:03:17Pour a tablespoon of sunflower oil over them
0:03:17 > 0:03:19and make sure they're fully coated.
0:03:20 > 0:03:22Now, to your chopped pork.
0:03:22 > 0:03:24Add one teaspoon of five spice
0:03:24 > 0:03:26and season generously with salt and pepper
0:03:26 > 0:03:29before working it into the meat.
0:03:31 > 0:03:34Heat a glug of oil in a non-stick pan or wok
0:03:34 > 0:03:37and stir-fry the pork over a high heat.
0:03:37 > 0:03:41Cut a carrot into long, thin strips and do the same to a red pepper.
0:03:42 > 0:03:46Finely slice a 25-gram chunk of ginger, six spring onions
0:03:46 > 0:03:48and three cloves of garlic.
0:03:48 > 0:03:51You also want 50g of frozen peas,
0:03:51 > 0:03:55and 200g of halved water chestnuts at the ready.
0:03:55 > 0:03:58Once the pork is browned, set aside on a plate.
0:03:58 > 0:04:02Add a dash more oil to the wok and fry off the peppers and carrots,
0:04:02 > 0:04:04before adding the rest of your veg.
0:04:04 > 0:04:09Keep frying for a couple of minutes until softened, but not soggy.
0:04:09 > 0:04:10Oh!
0:04:10 > 0:04:14- Shall I do the noodle garnish?- Go on, mate. Get in.- Little saute pan.
0:04:16 > 0:04:18Thank you.
0:04:18 > 0:04:21Now, this is a 15-second job, the garnish.
0:04:21 > 0:04:23Now these are rice noodles.
0:04:23 > 0:04:26The sort you'd have, say, for pad Thai.
0:04:26 > 0:04:27Just snap up a load.
0:04:30 > 0:04:32Separate them.
0:04:32 > 0:04:35And if we put them into the hot fat,
0:04:35 > 0:04:38- in 15 seconds we should have a wonderful bird's nest.- Oh, yes.
0:04:39 > 0:04:41They'll bubble up!
0:04:41 > 0:04:45It'll expand, just like those polystyrene tiles we used to
0:04:45 > 0:04:48- glue on the kitchen ceiling. - Yeah, what was all that about?
0:04:48 > 0:04:49That and woodchip?
0:04:49 > 0:04:53- People didn't even know that their houses...- But polystyrene tiles, you see...
0:04:53 > 0:04:56The thing is, if your ceiling was falling down or a mess,
0:04:56 > 0:04:59- you put those tiles up, looked immaculate.- Did, like.
0:04:59 > 0:05:02Kept the insulation, sound, everything.
0:05:02 > 0:05:04- They just looked revolting. - They did.
0:05:04 > 0:05:07And gave 21st-century people something to moan about when you bought your new house.
0:05:07 > 0:05:08It did. It's true.
0:05:10 > 0:05:13- Beautiful. I think we're there. - I think we're there.
0:05:14 > 0:05:17Now empty veggies out of the wok onto a plate.
0:05:19 > 0:05:21- These are quite good for the wok, aren't they?- Yes.
0:05:21 > 0:05:23- The more we build up... - The more we build up,
0:05:23 > 0:05:25the more ingredients that go in!
0:05:27 > 0:05:30Another glug of oil and drop in your cold egg noodles.
0:05:30 > 0:05:33Keep them moving around the wok for about 2-3 minutes,
0:05:33 > 0:05:36until they're just beginning to go crisp and golden.
0:05:37 > 0:05:41Once the pan is hot, drop in your broken rice ribbon noodles
0:05:41 > 0:05:43and fry them until they puff up.
0:05:43 > 0:05:45And now it all comes together in a flurry!
0:05:45 > 0:05:46Veg and meat goes in now.
0:05:48 > 0:05:51- Look at these, mate!- Get in!- Whoa!
0:05:51 > 0:05:53Look at this.
0:05:53 > 0:05:55Meat...
0:05:55 > 0:05:58All right... Ahh! Watch this, it's hot.
0:05:59 > 0:06:01Who cares! We're having such a good time!
0:06:01 > 0:06:04It's good man! It's quick, it's instant, it's fast!
0:06:04 > 0:06:05- I love it!- Oh, it is!
0:06:05 > 0:06:09And don't forget, preparation is in the art of enjoyment in the kitchen.
0:06:09 > 0:06:12If you're too stressed to be able to do anything, what's the point?
0:06:12 > 0:06:16Yeah, just get your mess on, that's sorted. Then go for it.
0:06:16 > 0:06:18Worry about the washing-up after.
0:06:20 > 0:06:27- Time for the sauce, Si. - Get it in.- Whoa-ho!- Ah, man.
0:06:28 > 0:06:31Hairy bikers' pork chow mein.
0:06:31 > 0:06:34Our homage to a dish that shaped a nation.
0:06:37 > 0:06:40- I think we're there, mate. - We're there, mate, we are, deffo.
0:06:40 > 0:06:42While it's steaming hot, get it into a bowl
0:06:42 > 0:06:44and top it off with the fried noodles.
0:06:47 > 0:06:48Right, come on.
0:06:49 > 0:06:52Well, it looks the same. It's really good.
0:06:57 > 0:07:01Here, Kingy, it's taken 40 years from that '70s box to come to this.
0:07:01 > 0:07:04As they would've said in the '70s, that's dead ace!
0:07:07 > 0:07:12The pork chow mein! An unbelievably tasty dish.
0:07:12 > 0:07:16And a testament to the 1970s' spirit of culinary adventure.
0:07:18 > 0:07:20Thanks boys. Well, that looks great.
0:07:20 > 0:07:22And of course, the chow mein also works wonders
0:07:22 > 0:07:26when cooked with chicken, beef, prawns or tofu.
0:07:26 > 0:07:28Now for another version of a Chinese classic,
0:07:28 > 0:07:30this time from Nigel Slater,
0:07:30 > 0:07:33who we join as he's singing the praises of all things
0:07:33 > 0:07:35sweet and sour.
0:07:35 > 0:07:40The most famous example of opposites working together, I think,
0:07:40 > 0:07:41is sour and sweet.
0:07:43 > 0:07:46I knew it worked from a very early age,
0:07:46 > 0:07:48when I used to go down to the bottom of the garden,
0:07:48 > 0:07:52nick a stork of my dad's rhubarb and then stick it in the sugar bag.
0:07:52 > 0:07:55So I got the sour and the sweet and I knew there was something very,
0:07:55 > 0:07:57very interesting about it.
0:07:57 > 0:07:59It works in so many ways.
0:07:59 > 0:08:01I like to use it for a simple supper.
0:08:01 > 0:08:05I make a sort of dressing, a sort of basting liquid, if you like,
0:08:06 > 0:08:09with lemons, and I sweeten it,
0:08:09 > 0:08:13either with honey or sometimes with maple syrup.
0:08:14 > 0:08:17So for supper tonight, it's sticky sweet and sour chicken
0:08:17 > 0:08:18with lemon and honey.
0:08:22 > 0:08:24Squeeze the juice from about four lemons,
0:08:24 > 0:08:27add a few crushed black peppercorns
0:08:27 > 0:08:29and a healthy dollop of clear honey.
0:08:29 > 0:08:31Runny honey works best for this.
0:08:31 > 0:08:36What happens is that it caramelises in the heat of the roasting tin.
0:08:36 > 0:08:37It goes all sticky.
0:08:39 > 0:08:43You don't have to use mustard, but it gives an extra zing.
0:08:43 > 0:08:47And if you like garlic, it's worth popping in a few crushed cloves.
0:08:47 > 0:08:49Garlic drives me mad when I'm trying to crush it,
0:08:49 > 0:08:51so I put salt on it to give it some grip.
0:08:56 > 0:09:00I'm using thighs, because I like cooking chicken with the bone in.
0:09:01 > 0:09:04You could use chicken breasts,
0:09:04 > 0:09:06but I do think it works better with brown meat.
0:09:06 > 0:09:08These are quite big flavours.
0:09:17 > 0:09:20Pour the mixture over the chicken.
0:09:20 > 0:09:23The longer you leave it to marinate, the better.
0:09:23 > 0:09:26You can cook these on a barbecue, but for a quick supper,
0:09:26 > 0:09:31add a sprinkle of salt and put into a hot oven for around 45 minutes.
0:09:31 > 0:09:36It's worth turning the pieces halfway, so they go sticky all over.
0:09:36 > 0:09:39I could put that on the table, I'd be very happy with it.
0:09:39 > 0:09:42But there's another sort of lemon that I love using.
0:09:42 > 0:09:45And it's preserved lemons.
0:09:45 > 0:09:48They're little lemons that have been stored in brine.
0:09:48 > 0:09:52And they're slightly more mellow than a fresh lemon.
0:09:52 > 0:09:55But they still have a delightful sourness.
0:09:55 > 0:09:59What you need with these is the outside skin.
0:09:59 > 0:10:02You won't be needing the soggy bit in the middle.
0:10:02 > 0:10:04I just tend to get rid of it.
0:10:04 > 0:10:08Any Middle Eastern store will have these.
0:10:10 > 0:10:13I want something salty with the sharpness of those lemons.
0:10:15 > 0:10:18I could use some green olives.
0:10:18 > 0:10:21There's certain foods that make your mouth tingle.
0:10:21 > 0:10:23It truly makes you feel alive.
0:10:23 > 0:10:27And very often, that's when something sour and salty gets into
0:10:27 > 0:10:32your mouth at the same time and for me, lemons and olives do just that.
0:10:33 > 0:10:35It's food that shakes the senses.
0:10:37 > 0:10:40Fresh green herbs add a vibrant colour to the mix.
0:10:41 > 0:10:44Wherever I use lemons, I tend to use parsley.
0:10:44 > 0:10:46They are very happy bedmates.
0:10:59 > 0:11:02I adore sticky food.
0:11:02 > 0:11:05Food that makes you lick your lips and lick your fingers.
0:11:05 > 0:11:07And it doesn't come stickier than this.
0:11:10 > 0:11:16Pieces of chicken, just the right side of being toasted.
0:11:16 > 0:11:18Your lemon, lots of honey...
0:11:19 > 0:11:24And then a flash of bright olives, lemons and parsley.
0:11:27 > 0:11:30You know, I'd be happy enough to eat this on a plate
0:11:30 > 0:11:32with a knife and fork, but I'd be much, much happier
0:11:32 > 0:11:34to eat it with my fingers.
0:11:40 > 0:11:41Mmm.
0:11:42 > 0:11:45It's sticky and it's hot and sour and it's sweet.
0:11:47 > 0:11:50Just everything all happening together in the mouth.
0:11:55 > 0:11:57By changing the amount of honey or lemon,
0:11:57 > 0:12:01you can make this dish as sweet or sour as you like.
0:12:01 > 0:12:04To be honest, I vary it every time I cook.
0:12:06 > 0:12:08Thanks, Nigel.
0:12:08 > 0:12:10Now, after those Chinese feasts,
0:12:10 > 0:12:12we've got some Indian and British dishes on the way.
0:12:12 > 0:12:16But, first, let's tackle the other takeaway staple - the pizza.
0:12:16 > 0:12:19There are so many pizza recipes out there,
0:12:19 > 0:12:21but this one really tickled me.
0:12:21 > 0:12:23It's Keith Floyd in full swing
0:12:23 > 0:12:27with assistance from a marvellous lady called Margaret.
0:12:27 > 0:12:29You're going to have to talk me through all of this
0:12:29 > 0:12:31because I've never done this before.
0:12:31 > 0:12:33Oh, well, I'm sure you have. You've made pizzas, haven't you?
0:12:33 > 0:12:35I've made pizzas, yes,
0:12:35 > 0:12:38but not with an expert baker overseeing what I'm doing,
0:12:38 > 0:12:39so I'm bound to roll it out the wrong way.
0:12:39 > 0:12:42I never think I'm an expert when I have... I am an amateur.
0:12:42 > 0:12:46- What do you mean, an amateur?- I am, really. Doesn't it feel lovely?
0:12:46 > 0:12:49- It's beautiful. Very sexy, isn't it? - I always feel... I know!- Yes!
0:12:49 > 0:12:51- Very sensual...- Later, dear, later.
0:12:51 > 0:12:54- Is that a promise?- Oh, no jokes about buns in the oven, OK?
0:12:54 > 0:12:58- From anybody.- Well, it is a very sensual thing, isn't it?
0:12:58 > 0:13:00- Well, it's delightful, isn't it? - You're teasing me now.
0:13:00 > 0:13:03- Have you got a roller?- Yes. - Now, you really have to go at this.
0:13:03 > 0:13:07It's not like pastry because, you know, it's just like most lovers.
0:13:07 > 0:13:09It tries to get away from you to start with
0:13:09 > 0:13:11and then you really get hold of it...
0:13:11 > 0:13:14Stop, Margaret! I can't take any more!
0:13:14 > 0:13:15SHE SHRIEKS WITH LAUGHTER
0:13:15 > 0:13:17You passionate beast, you!
0:13:17 > 0:13:20I've always said on this programme, we've never had anybody
0:13:20 > 0:13:23on this programme that's never been full of love and happiness.
0:13:23 > 0:13:26- Often wine as well, it's true to say.- I haven't had any wine.
0:13:26 > 0:13:29- Yes, you have.- Have I?- Yes, course you have.- Did you pour me one?
0:13:29 > 0:13:31- Of course I did, my darling.- I was too busy getting the dough ready.
0:13:31 > 0:13:33Now, how am I going to get this...?
0:13:33 > 0:13:36I have been standing rather a long time. I've only got a wee one.
0:13:36 > 0:13:40That's great. Because mine is going to go on a small plate.
0:13:40 > 0:13:43Mine is shrinking back again. Help, Margaret!
0:13:43 > 0:13:46Well, obviously, you're not a gentle enough lover.
0:13:46 > 0:13:51- It has to be coaxed.- How dare you cast aspersions upon my...
0:13:51 > 0:13:53- You have to coax it down.- Right.
0:13:53 > 0:13:55Now then, you also...
0:13:55 > 0:13:56That is coaxed. Goodness me.
0:13:56 > 0:13:59Can you pass me the fork, please, Andy, from behind you there?
0:13:59 > 0:14:02There is a thing called a docker. All the bakers that are watching
0:14:02 > 0:14:05are going to be saying, "Oh, my goodness, there's a docking!"
0:14:05 > 0:14:08Yes, but we're not all professionals at what we're doing.
0:14:08 > 0:14:10Although it's nice to know the terminology, which is
0:14:10 > 0:14:13- for pricking it, called docking... - Yes, that's for pricking it.
0:14:13 > 0:14:15- Yes, that's docking. - This is very important.
0:14:15 > 0:14:18We're putting these onto plates with a little bit of flour
0:14:18 > 0:14:20- and lard underneath?- Yes, yes.
0:14:20 > 0:14:24And the vegetarians, of course, can do vegetable.
0:14:24 > 0:14:25They can use vegetable oil.
0:14:25 > 0:14:28But then they'll spoil the flavour of the thing, won't they?
0:14:28 > 0:14:29Well, I think so.
0:14:29 > 0:14:32You know, I used to make bread originally I used to use...
0:14:32 > 0:14:36We used to get real, good dripping from the butcher.
0:14:36 > 0:14:38Sorry to interrupt you, Margaret. For my little bit,
0:14:38 > 0:14:41I hope it's self-explanatory what I'm doing here.
0:14:41 > 0:14:46Tomato crushed up onto the bread.
0:14:46 > 0:14:49Anchovy fillets.
0:14:49 > 0:14:50Looks lovely.
0:14:50 > 0:14:53And a simple pizza should have no more than things like this on it.
0:14:53 > 0:14:56It's not meant to have artichoke hearts and sweetcorn
0:14:56 > 0:14:57and all the junk.
0:14:57 > 0:15:01Elizabeth David very correctly spoke of the wonderful quiche Lorraine
0:15:01 > 0:15:04that in the '60s was degenerated into a culinary dustbin.
0:15:04 > 0:15:07I regret to say the same applies for the pizza.
0:15:07 > 0:15:10It's become a travesty of its original simple, delicate flavour.
0:15:10 > 0:15:12And what's the bottom of them made of?
0:15:12 > 0:15:15They're sort of hard, cardboardy things,
0:15:15 > 0:15:18and you eat and get this lovely gooey stuff on the top.
0:15:18 > 0:15:19Well, sometimes it's lovely.
0:15:19 > 0:15:21I'm putting on this lovely Gruyere cheese.
0:15:21 > 0:15:25- What cheese are you putting on? - Oregano... This is grated Gruyere.
0:15:25 > 0:15:29- Ah!- OK. And a bit of olive oil to make that look...
0:15:29 > 0:15:31for it to shine a little bit later.
0:15:31 > 0:15:34- Fraction too much there, but never mind.- Can I have the docker?
0:15:34 > 0:15:38- You can have the docker. Can I be your docker?- You can be my docker.
0:15:38 > 0:15:39That's the final bit, you see.
0:15:39 > 0:15:43Into your sexy dough, we'll make a few marks with this fork.
0:15:43 > 0:15:46So, they're ready but they can't go into the oven for, what...?
0:15:46 > 0:15:48Oh, I would say about ten minutes. They ought to prove.
0:15:48 > 0:15:50- What does prove mean? - Well, they have to...
0:15:50 > 0:15:53You've still got this live yeast in there
0:15:53 > 0:15:55and it has to come to its full maturity.
0:15:55 > 0:15:57- It has to rise. - It has to rise, yes.- OK.
0:15:57 > 0:15:59Now, there's a marvellous old test... Very quickly.
0:15:59 > 0:16:03I think a lot of people who are making bread get really
0:16:03 > 0:16:05worried about how long to prove it.
0:16:05 > 0:16:08Tiny piece of dough, the same dough, pop it into tepid water.
0:16:08 > 0:16:09It goes to the bottom.
0:16:09 > 0:16:13When it comes to the top, it's ready to put in the oven. Simple as that.
0:16:13 > 0:16:16Well, by the magic of television, that's come back to the top.
0:16:16 > 0:16:19- No, not quite.- I know it isn't, but by the magic of television it has.
0:16:19 > 0:16:21And so, off this goes.
0:16:21 > 0:16:24Bring the spatula in, bring our baker in. There we go.
0:16:24 > 0:16:26- The peel, the peel!- The peel?
0:16:26 > 0:16:28- Yes!- Right, run along with the peel and into the oven, please.
0:16:28 > 0:16:30Thank you, Robin.
0:16:35 > 0:16:38- Oh, that looks lovely. - Looks all right, doesn't it?- Yes.
0:16:38 > 0:16:40- I think even my... - Aren't you clever!- Yeah!
0:16:40 > 0:16:43Even my Italian friends, who make real pizzas, would approve of that.
0:16:43 > 0:16:47Well, you've taught me something today. I've never made a pizza...
0:16:47 > 0:16:50You know, I suppose we had the...
0:16:50 > 0:16:54- It's just the same thing.- Exactly the same thing. Of course they are.
0:16:54 > 0:16:56- I think you're so clever. - There's a little bit for you.
0:16:56 > 0:16:58- See if you like that. - Thank you. Ooh!
0:16:58 > 0:16:59- Oh, is it too hot? - Oh, it is terribly hot.
0:16:59 > 0:17:01Have a quick swig of wine.
0:17:01 > 0:17:02Cool your fingers down.
0:17:05 > 0:17:07Here's a little tiny bit. See how that goes.
0:17:07 > 0:17:10- I like your finish. Oh, I've missed my olive!- Oh!
0:17:13 > 0:17:17Oh, isn't... Now, that's a real crust. Can you tell the difference?
0:17:17 > 0:17:21- It's real.- And the middle is soft and gooey. Look at that.
0:17:21 > 0:17:22Excellent, isn't it?
0:17:22 > 0:17:25And, of course, it's doing exactly what it should.
0:17:25 > 0:17:27- It's all soaking in, look, Keith! - It's lovely.
0:17:27 > 0:17:29Instead of it all sitting on top and you cut through
0:17:29 > 0:17:32- and you get that hard piece of cardboard...- That's right.
0:17:32 > 0:17:34- Aren't you clever.- Aren't I pleased!
0:17:34 > 0:17:37Thank you, Keith. And, of course, Margaret.
0:17:37 > 0:17:39Right, now time for an Indian recipe.
0:17:39 > 0:17:43Here is Lorraine Pascale with a meal that was actually invented
0:17:43 > 0:17:45here in Britain, and it's one of the most popular dishes -
0:17:45 > 0:17:48the great British chicken tikka masala.
0:17:48 > 0:17:52I know how tempting it is to call in a takeaway sometimes.
0:17:53 > 0:17:55But I'm going to show you how easy
0:17:55 > 0:17:58and speedy it is to make a curry classic at home.
0:17:58 > 0:18:02Now, I am partial to a good chicken tikka masala.
0:18:02 > 0:18:04You can try and palm me off with a dhansak or a korma,
0:18:04 > 0:18:07but a chicken tikka masala gets my vote every time.
0:18:07 > 0:18:11I know how easy it is to reach for a jar of the stuff,
0:18:11 > 0:18:14but it's also really easy to make mine from scratch.
0:18:20 > 0:18:25Start with 250g of basmati rice.
0:18:25 > 0:18:29And then...boiling water on top.
0:18:29 > 0:18:33Now, I use the absorption method, and with this, you don't
0:18:33 > 0:18:35have to drain the rice afterwards.
0:18:35 > 0:18:38You just pour in about a centimetre or two of water
0:18:38 > 0:18:40above the level of the rice.
0:18:40 > 0:18:42Like that.
0:18:42 > 0:18:44Then turn on the heat to high.
0:18:45 > 0:18:47Just going to add some curry powder.
0:18:47 > 0:18:50Now, this is going to flavour the rice
0:18:50 > 0:18:52and give it a lovely yellow colour.
0:18:53 > 0:18:55Good drizzle of oil in the pan.
0:18:55 > 0:18:57Got it on a lowish heat.
0:18:58 > 0:19:02Now, I can hear this is boiling and the lid is rattling.
0:19:02 > 0:19:05So I just turn that down to simmer
0:19:05 > 0:19:07and let that cook gently away.
0:19:07 > 0:19:10Meanwhile, chicken.
0:19:17 > 0:19:20So, into the pan.
0:19:20 > 0:19:22PAN SIZZLES
0:19:22 > 0:19:25I love that sound.
0:19:27 > 0:19:31Just going to leave that to colour for about four or five minutes.
0:19:31 > 0:19:34And what I'm looking for is it to caramelise a little bit,
0:19:34 > 0:19:37go nice and brown. It's going to add flavour to the dish.
0:19:40 > 0:19:41Spring onions.
0:19:46 > 0:19:48Need two cloves of garlic.
0:19:52 > 0:19:54And then, 2cm piece of ginger.
0:19:58 > 0:20:02Right, now, the chicken is just going brown on the outside,
0:20:02 > 0:20:05so I'm going to add the rest of the ingredients now.
0:20:09 > 0:20:12Mmm, the flavour is beginning to build.
0:20:16 > 0:20:19Then you want 350ml of single cream.
0:20:19 > 0:20:21Little bit naughty.
0:20:21 > 0:20:24But it's worth it.
0:20:24 > 0:20:28Then you want about 200g of tomato puree.
0:20:28 > 0:20:30So that's all of this.
0:20:30 > 0:20:34So, just stir it around like that on this low heat.
0:20:36 > 0:20:37Now the spices.
0:20:39 > 0:20:43Now, garam masala, really easy to find in the supermarket.
0:20:43 > 0:20:45Four tablespoons of this.
0:20:45 > 0:20:48This is a fragrant blend of ground spices, such as cumin,
0:20:48 > 0:20:53coriander, cardamom and cloves, often used in Indian cooking.
0:20:53 > 0:20:57And then one tablespoon of paprika.
0:20:57 > 0:21:00It's going to add a little bit of heat.
0:21:00 > 0:21:02And then mustard. A teaspoon.
0:21:02 > 0:21:07Now, this just adds more heat, but just a little different kind.
0:21:08 > 0:21:11And this is just the base for your tikka masala.
0:21:11 > 0:21:14You can alter it however you want - adding more spice, less spice,
0:21:14 > 0:21:17throw a bit of chilli powder in, a bit of curry powder,
0:21:17 > 0:21:19and just really make it your own.
0:21:22 > 0:21:25Those lovely colours combining. Can't wait to eat this.
0:21:30 > 0:21:33And the thing is, all these ingredients you can have in your
0:21:33 > 0:21:38cupboard, so you can just make tikka masala whenever you feel like it.
0:21:38 > 0:21:39Salt and pepper.
0:21:42 > 0:21:46Now, that is pretty much ready.
0:21:46 > 0:21:48So, I'll just check my rice.
0:21:49 > 0:21:52There. Now, that is beautiful. All the water's gone,
0:21:52 > 0:21:55the rice is lovely and fluffy, and we're good to go.
0:21:58 > 0:22:01With just a little know-how and a few store cupboard ingredients,
0:22:01 > 0:22:05everyday cooking really can be as simple and as delicious as this.
0:22:09 > 0:22:12Ah, chicken tikka masala.
0:22:12 > 0:22:14Thanks very much for that, Lorraine.
0:22:14 > 0:22:16Now, James Martin loves a curry as much as the next man,
0:22:16 > 0:22:19and no doubt he'd go mad for that one.
0:22:19 > 0:22:23But is it his top takeaway choice? Let's find out now.
0:22:23 > 0:22:26Now, they say that Britain's most popular takeout meal is curry,
0:22:26 > 0:22:28but I don't know what's going on with us all.
0:22:28 > 0:22:30It's got to be fish and chips for me.
0:22:32 > 0:22:35And that great British takeaway has to regain the top spot
0:22:35 > 0:22:38with my take on this classic.
0:22:38 > 0:22:41Beer-battered hake with all the trimmings -
0:22:41 > 0:22:46crispy onion rings, home-made mushy peas and chunky tartare sauce.
0:22:48 > 0:22:51First thing I'm going to do is get on and do our mushy peas.
0:22:51 > 0:22:54Now, for these, you need these fellas over here.
0:22:54 > 0:22:57Now, these little marrowfat, dried marrowfat peas.
0:22:57 > 0:23:01What you do need to do before you start to cook them is soak them.
0:23:01 > 0:23:04And, for that, just cold water,
0:23:04 > 0:23:07sit them in cold water for about an hour, an hour and a half.
0:23:07 > 0:23:09They'll just sit there nicely,
0:23:09 > 0:23:13just gradually starting to expand while we can make our batter.
0:23:13 > 0:23:14Now, the batter for this...
0:23:14 > 0:23:17There's loads of different versions of batter nowadays,
0:23:17 > 0:23:22but this one's mine. I use plain flour, but it's a beer batter.
0:23:22 > 0:23:23Plain flour first of all.
0:23:23 > 0:23:25A pinch of salt.
0:23:25 > 0:23:27And a little pinch of sugar.
0:23:27 > 0:23:31Sounds weird, but it's one of these sort of things that feeds
0:23:31 > 0:23:34the yeast that I'm going to put in there as well.
0:23:34 > 0:23:35And then this is the yeast.
0:23:35 > 0:23:39Instead of using dried yeast, I always use fresh yeast.
0:23:39 > 0:23:42It's quite... It's actually quite simple to get hold of.
0:23:42 > 0:23:45If you're friendly with your supermarket bakers,
0:23:45 > 0:23:46they will use this stuff.
0:23:46 > 0:23:49They won't use the dried yeast, they'll use the fresh one.
0:23:49 > 0:23:53And you just want a little bit in the mix.
0:23:53 > 0:23:56Although it has less shelf life, fresh yeast, for me,
0:23:56 > 0:23:59is always better than dried.
0:23:59 > 0:24:01I keep mine stored in the fridge.
0:24:01 > 0:24:05Little bit of vinegar. I'm going to use cider vinegar for this.
0:24:05 > 0:24:07This helps crisp up the batter.
0:24:07 > 0:24:10And then some proper beer.
0:24:10 > 0:24:12And when I mean proper beer, I mean proper beer.
0:24:12 > 0:24:14None of that fancy lager stuff.
0:24:14 > 0:24:19It's got to be really good quality Yorkshire bitter.
0:24:21 > 0:24:22And we mix this together.
0:24:22 > 0:24:26One thing you do have to do with this is just put enough beer in it
0:24:26 > 0:24:28so it's slightly loose.
0:24:28 > 0:24:31You're almost looking, I suppose, like a pancake batter.
0:24:31 > 0:24:32Cover it over.
0:24:32 > 0:24:34And just leave it to one side.
0:24:34 > 0:24:37And that'll just generally prove up.
0:24:37 > 0:24:40Wants a good hour, something like that, just to gently...
0:24:40 > 0:24:43As the yeast starts to work and warms up in the room,
0:24:43 > 0:24:46it'll start to puff up the batter and create it nice and light.
0:24:46 > 0:24:50And now for our peas. You want to drain these.
0:24:52 > 0:24:54Little bit of water in here.
0:24:57 > 0:24:59Now, you need some of this stuff - this is bicarb soda.
0:24:59 > 0:25:04What'll happen is that as it cooks, it'll start to puff up and rise.
0:25:04 > 0:25:07You need to keep your eye on it, keep stirring it.
0:25:07 > 0:25:11And then after about a good 20, 30 minutes,
0:25:11 > 0:25:12we end up with some mushy peas.
0:25:12 > 0:25:16Gives us enough time to make our little tartare sauce.
0:25:16 > 0:25:19Start your tartare sauce by making a classic mayonnaise.
0:25:20 > 0:25:24First, blend together egg yolks and Dijon mustard.
0:25:24 > 0:25:27Then slowly pour in your oil.
0:25:27 > 0:25:30I like to use rapeseed oil, which gives it a great colour.
0:25:31 > 0:25:35Once it begins to thicken, you can pour the oil in faster.
0:25:35 > 0:25:38When you see how quickly it can be done like that,
0:25:38 > 0:25:40and how lovely it is,
0:25:40 > 0:25:42you should have a go.
0:25:42 > 0:25:46To turn the mayonnaise into tartare sauce, add chopped shallots,
0:25:46 > 0:25:47capers and gherkins.
0:25:49 > 0:25:53Then add chopped parsley and dill, lemon juice, salt and pepper,
0:25:53 > 0:25:55and finally mix together.
0:25:55 > 0:25:59So it doesn't look anything like bought-in tartare sauce.
0:25:59 > 0:26:00Look.
0:26:00 > 0:26:05Believe me, it tastes a lot better. Look at that. Proper chunky.
0:26:05 > 0:26:06That's how it should be.
0:26:09 > 0:26:11Now, really, after about 20, 30 minutes,
0:26:11 > 0:26:15you end up with the great mushy peas that we all know and love.
0:26:15 > 0:26:18And then just to finish this off, of course,
0:26:18 > 0:26:20just a little piece of butter.
0:26:22 > 0:26:24Just let that sit there.
0:26:24 > 0:26:27And our batter, you can see all these lovely little bubbles.
0:26:27 > 0:26:30That's the yeast and the beer working together as it warms up.
0:26:30 > 0:26:32And all those bubbles are going to be basically explode
0:26:32 > 0:26:36when it hits the fryer and create this lovely crisp batter.
0:26:36 > 0:26:38The secret of a great crispy batter
0:26:38 > 0:26:41is to make sure your oil is hot enough.
0:26:41 > 0:26:42And the best way to test it
0:26:42 > 0:26:45also gives you another treat for the plate.
0:26:46 > 0:26:48I know this is a bit weird, putting onion rings
0:26:48 > 0:26:53in here to go with fish, but it's actually a good way to test the oil.
0:26:55 > 0:26:57And, let's face it, who doesn't like onion rings?
0:26:57 > 0:27:01But this beer batter seems to coat the onion rings really well
0:27:01 > 0:27:03and get it nice and crisp.
0:27:05 > 0:27:09While those onion rings are frying, we turn our attention to the fish.
0:27:09 > 0:27:11Now, you can use a variety of different fish out there -
0:27:11 > 0:27:15there's loads to choose from - but this is the one I'm going to use.
0:27:15 > 0:27:17It's called hake and it's often...
0:27:17 > 0:27:20Particularly in France, they use it a lot.
0:27:20 > 0:27:24Now, I actually find it easier to do it out of the basket
0:27:24 > 0:27:25because when you drop the fish in,
0:27:25 > 0:27:28you have to do this quite carefully and always do this away from you.
0:27:28 > 0:27:30A little bit at a time.
0:27:30 > 0:27:32If you drop it in too soon, it'll stick to the bottom
0:27:32 > 0:27:34and it certainly will stick to the basket.
0:27:34 > 0:27:39So, if you actually go round the corner and watch the guy manning
0:27:39 > 0:27:42the fryers in your local fish and chip shop, this is how he does it.
0:27:42 > 0:27:45And right at the last minute, you just drop in the tail.
0:27:45 > 0:27:48And this next bit really depends on where you come from, but...
0:27:50 > 0:27:53..you've got to have scraps with it.
0:27:53 > 0:27:55Now, scraps should be free.
0:27:55 > 0:28:00For some reason, south of Watford, they're 49p a bag.
0:28:00 > 0:28:02Which is a sin.
0:28:07 > 0:28:08Then we take our fish.
0:28:12 > 0:28:14Mmm-hmm!
0:28:15 > 0:28:18Check that out!
0:28:18 > 0:28:20Little sprinkle of the old salt.
0:28:24 > 0:28:26Got to have a wedge of lemon. Cut the lemon.
0:28:28 > 0:28:30Remove this part of the lemon there.
0:28:30 > 0:28:33Cos when you squeeze the lemon, it comes out the bottom
0:28:33 > 0:28:37and doesn't fly into the next person at the table's face.
0:28:37 > 0:28:39There's a tip. We've got our mushy peas.
0:28:43 > 0:28:45Sometimes, I love my job.
0:28:45 > 0:28:50Bread and butter, deep-fried fish, mushy peas, tartare sauce,
0:28:50 > 0:28:51wedge of lemon...
0:28:51 > 0:28:53Proper grub.
0:28:53 > 0:28:57With this dish, I think I've saved the best for last.
0:28:57 > 0:29:00And it will definitely save you a trip to the fish and chip shop.
0:29:00 > 0:29:03And our trip around the world of takeaway ends right here.
0:29:03 > 0:29:05Thanks to all today's chefs
0:29:05 > 0:29:09and see you for more of the best dishes ever next time. Bye-bye.