0:00:02 > 0:00:04Love food?
0:00:04 > 0:00:05Love cooking?
0:00:05 > 0:00:08This series will show you how professional secrets
0:00:08 > 0:00:11can transform good food into amazing food.
0:00:11 > 0:00:14Oh, gosh, that looks good.
0:00:14 > 0:00:16I'm Simon Hopkinson
0:00:16 > 0:00:18and cooking means the world to me.
0:00:18 > 0:00:21I love cooking, it's my life, it's my passion.
0:00:21 > 0:00:25As a child and teenager, eating was always an adventure.
0:00:25 > 0:00:28I opened my first restaurant at the age of 20
0:00:28 > 0:00:31and have been in and out of kitchens ever since.
0:00:31 > 0:00:34But now I'm better known for my cookery books.
0:00:34 > 0:00:36I love every minute of it,
0:00:36 > 0:00:39from peeling a potato to roasting a chicken,
0:00:39 > 0:00:43to making a sticky toffee pudding and pouring lots of cream on it.
0:00:45 > 0:00:48For me, nothing beats cooking at home.
0:00:48 > 0:00:51It's my real inspiration.
0:00:53 > 0:00:56I want it to be as good as it possibly can be.
0:00:56 > 0:01:00And I want to share my love of it with you.
0:01:00 > 0:01:02I'll be introducing some new ingredients
0:01:02 > 0:01:06and also cooking classic dishes that everyone can make.
0:01:06 > 0:01:09That is just how it should be.
0:01:12 > 0:01:15Follow my tips and you'll be able to create outstanding dishes,
0:01:15 > 0:01:17good enough for a restaurant
0:01:17 > 0:01:19but made from the comfort of your own kitchen.
0:01:19 > 0:01:22Making the ordinary extraordinary.
0:01:22 > 0:01:26If you follow my lead, eating at home will always be a treat.
0:01:26 > 0:01:27I just love it.
0:01:41 > 0:01:45I find the process of cooking food every bit as enjoyable as eating it.
0:01:45 > 0:01:47I want all the meals I cook to be terrific.
0:01:47 > 0:01:50Even a simple baked pasta can be sensational.
0:01:50 > 0:01:54I'm going to show you how to make a delicious supper
0:01:54 > 0:01:56using dried porcini mushrooms.
0:01:56 > 0:02:00Do it this way and pasta will never be the same again.
0:02:00 > 0:02:02Dried porcini - they're something I'm never without.
0:02:02 > 0:02:04Fantastic in soups, risottos,
0:02:04 > 0:02:08in a wonderful pasta dish I'm going to cook.
0:02:08 > 0:02:10It's a wonderful thing to have.
0:02:10 > 0:02:13The great thing about dried porcini is they keep in the cupboard
0:02:13 > 0:02:18for months and you can pull them out when you want to turn pasta into something really special.
0:02:21 > 0:02:23Smelling fantastic, already.
0:02:23 > 0:02:26The last thing you want is for the milk to boil over,
0:02:26 > 0:02:29especially when it's flavoured with such a wonderful ingredient.
0:02:29 > 0:02:31I think that's fine.
0:02:33 > 0:02:37I'm going to leave that to steep now, for at least ten minutes.
0:02:37 > 0:02:39While the mushrooms mingle with the milk,
0:02:39 > 0:02:42move on to the most crucial part of this recipe,
0:02:42 > 0:02:44a simple white sauce.
0:02:44 > 0:02:48Begin with butter and flour and keep stirring.
0:02:48 > 0:02:51This is as far as you should take it, sort of pale golden.
0:02:53 > 0:02:54Now, these should be ready.
0:02:54 > 0:02:58Pour in the flavoured milk and put the porcini to one side.
0:02:58 > 0:03:00You'll be adding them later.
0:03:03 > 0:03:06If you are worried about lumps, don't be!
0:03:06 > 0:03:08I've got a simple, good solution.
0:03:08 > 0:03:11Whenever making white sauce,
0:03:11 > 0:03:15start off straightaway with a whisk, you really can't go wrong.
0:03:17 > 0:03:22And now we'll return to a spoon. This is a very gentle process.
0:03:22 > 0:03:24A touch of seasoning.
0:03:25 > 0:03:27And some pepper.
0:03:28 > 0:03:31Sauces such as this shouldn't be rushed.
0:03:31 > 0:03:33I love slow cooking.
0:03:33 > 0:03:36I did enough fast cooking in a restaurant kitchen
0:03:36 > 0:03:38to last a lifetime, really.
0:03:38 > 0:03:41That is about ready. Not too thick.
0:03:42 > 0:03:45This is a dish to use dried pasta.
0:03:45 > 0:03:48I don't understand supposedly fresh pasta in supermarkets.
0:03:48 > 0:03:51It's very rarely found in shops in Italy.
0:03:51 > 0:03:53Dried is it - and nothing wrong with it.
0:03:56 > 0:04:01This is going to cook more once it's in the oven, bathed in its sauce.
0:04:01 > 0:04:04So we want to keep it slightly underdone.
0:04:04 > 0:04:06Just give it a wiggle about.
0:04:12 > 0:04:14Straight into the bowl.
0:04:14 > 0:04:16You can use everyday streaky bacon here
0:04:16 > 0:04:19but it's worth paying the extra for pancetta.
0:04:19 > 0:04:20You only need a bit.
0:04:20 > 0:04:24This is smoked and cured. It gives a nice, extra little bit of flavour.
0:04:24 > 0:04:26Tip in the porcini...
0:04:27 > 0:04:29..and the wonderful sauce.
0:04:36 > 0:04:39Make sure you butter the baking dish well
0:04:39 > 0:04:42so that the pasta doesn't stick when you come to serve it.
0:04:42 > 0:04:44More butter, more butter, more butter.
0:04:48 > 0:04:49Oh, gosh, that looks good.
0:04:49 > 0:04:54Finally, I couldn't envisage this dish without a Parmesan topping.
0:04:54 > 0:04:57I tend to be quite generous with it.
0:05:00 > 0:05:02Oh, go on, a bit more.
0:05:07 > 0:05:11It's the porcini in this pasta that will make it truly delicious,
0:05:11 > 0:05:14and those that grow in the dark forests of Northern Italy
0:05:14 > 0:05:16have a really intense flavour.
0:05:19 > 0:05:24While growing in the forest, they are a protected delicacy
0:05:24 > 0:05:28and pickers are very, very secretive about their favourite patches.
0:05:29 > 0:05:33Local artisan producers choose the mushrooms for selling fresh,
0:05:33 > 0:05:35or for drying.
0:05:35 > 0:05:40The trademark green gills are where the rich and nutty taste lies.
0:05:40 > 0:05:43The drying process intensifies their flavour.
0:05:45 > 0:05:47You can find dried porcini in most supermarkets.
0:05:47 > 0:05:49They are a touch pricy
0:05:49 > 0:05:54but their unique aroma and flavour, for me, are irresistible,
0:05:54 > 0:05:58especially with this gorgeous pasta.
0:05:58 > 0:06:04Fantastic, smelling amazing. I love this golden crust from the Parmesan.
0:06:04 > 0:06:06You see the little porcini poking through.
0:06:06 > 0:06:11It actually reeks of these wonderful mushrooms.
0:06:11 > 0:06:14I am so looking forward to this.
0:06:14 > 0:06:18Try and spread the crust around, because it is the best bit.
0:06:18 > 0:06:23It smells fantastic. A little extra Parmesan.
0:06:28 > 0:06:32The porcini really come through in this dish.
0:06:32 > 0:06:36It's a very, very delicious, very special dish of pasta.
0:06:37 > 0:06:39Cooked this way,
0:06:39 > 0:06:43Pasta can be transformed into something really special.
0:06:43 > 0:06:46Dried porcini adds punch and it's a great meal for all the family.
0:06:58 > 0:07:02Good food is absolutely central to my life.
0:07:02 > 0:07:05I genuinely look forward to cooking every day.
0:07:05 > 0:07:10Ingredients are important, and nothing gives me more pleasure
0:07:10 > 0:07:14than buying favourites that I know can be turned into lovely meals.
0:07:20 > 0:07:22See you again, thanks, bye.
0:07:28 > 0:07:31I fell in love with food the first time I went to France.
0:07:31 > 0:07:36My eternal memory is of a white butter sauce.
0:07:36 > 0:07:39It's such a living memory, that I want to cook it for you now.
0:07:41 > 0:07:43The classic fish for this sauce is salmon,
0:07:43 > 0:07:47but today I'm going to use scallops.
0:07:47 > 0:07:51Whatever you choose, it's the irresistible sauce
0:07:51 > 0:07:55that will astonish your friends, and it really isn't hard to make.
0:07:55 > 0:07:57And we need a shallot.
0:07:57 > 0:08:02This does, for me, require finely chopped shallots.
0:08:06 > 0:08:08Straight in there.
0:08:08 > 0:08:11We're going to need some white wine.
0:08:14 > 0:08:16And the same of vinegar.
0:08:23 > 0:08:26I'm going to need a little whisk for this.
0:08:30 > 0:08:32You want to do this quite gently,
0:08:32 > 0:08:35because you don't want the pan to scorch because that's
0:08:35 > 0:08:38going to colour your sauce, it's going to make it not white anymore.
0:08:38 > 0:08:40So this needs to be a gentle simmer.
0:08:46 > 0:08:50So what you want is a sort of... a little wet mush of shallots.
0:08:51 > 0:08:56The nearest description I can get. That's fine.
0:08:56 > 0:08:59At this point I'm going to switch the heat off,
0:08:59 > 0:09:03and add the first... three of four lumps of butter.
0:09:04 > 0:09:08Because of the heat of the pan, this will start to melt.
0:09:08 > 0:09:10Add the butter piece by piece.
0:09:10 > 0:09:12If you throw it all in at once it will separate.
0:09:12 > 0:09:14A little bit more butter.
0:09:14 > 0:09:18The first time I ate this sauce was in the Loire Valley,
0:09:18 > 0:09:19when I was a teenager.
0:09:19 > 0:09:24One of my last holidays with my parents, who were...
0:09:24 > 0:09:27brilliant, for me, thinking back,
0:09:27 > 0:09:29because they were good cooks themselves,
0:09:29 > 0:09:33so I learned to cook in the kitchen from quite an early age.
0:09:33 > 0:09:38A holiday in that part of France, when I first had this sauce,
0:09:38 > 0:09:42I was astonished at its taste, even at sort of 13, 14.
0:09:42 > 0:09:46It was one of those memorable moments,
0:09:46 > 0:09:49key moments of my culinary learning.
0:09:49 > 0:09:52A touch of seasoning and that's it. A simple sauce
0:09:52 > 0:09:56and as good as you would taste in the finest restaurant.
0:09:56 > 0:09:58Now, those scallops.
0:09:58 > 0:10:00If they're not your cup of tea
0:10:00 > 0:10:02then almost any fish works well with this sauce.
0:10:06 > 0:10:08Add a touch more salt and pepper...
0:10:13 > 0:10:15The absolute key to cooking scallops perfectly
0:10:15 > 0:10:18is to use a really hot griddle.
0:10:18 > 0:10:19Great, let's go.
0:10:21 > 0:10:23They will only need a couple of minutes on each side.
0:10:23 > 0:10:26Please try not to overcook them.
0:10:26 > 0:10:29There we are. They really are very easy to cook.
0:10:29 > 0:10:32This is one of the easiest and most successful ways of cooking them.
0:10:32 > 0:10:35It's fast, and when they're really fresh, like these are,
0:10:35 > 0:10:38then you don't have any problem.
0:10:38 > 0:10:41Straight on the plate.
0:10:44 > 0:10:47Five is a nice serving of scallops, I think.
0:10:47 > 0:10:52An odd number - three, five, seven, always looks better.
0:10:52 > 0:10:54And the lovely, lovely white butter sauce.
0:10:57 > 0:10:59And somebody might think,
0:10:59 > 0:11:03it's spoiling the lovely caramelisation on the scallops.
0:11:03 > 0:11:06Sorry, this is scallops with a sauce,
0:11:06 > 0:11:08and the sauce goes on the food.
0:11:08 > 0:11:11It doesn't go under the food, it doesn't get drizzled on the side.
0:11:11 > 0:11:16It's scallops and white butter sauce, and it's lovely.
0:11:16 > 0:11:19I'm going to eat the thing, not look at it!
0:11:19 > 0:11:20So, just a few chives,
0:11:20 > 0:11:23and I think that is a very pretty little plate of food.
0:11:23 > 0:11:26You may look on it as being quite a restaurant dish, and it is,
0:11:26 > 0:11:29but I don't see any reason why you can't do it at home.
0:11:32 > 0:11:36Oh, memories. Everything it should be.
0:11:36 > 0:11:39It doesn't get much better than that sweet scallop,
0:11:39 > 0:11:41and the buttery sauce.
0:11:42 > 0:11:44A marriage made in heaven.
0:11:46 > 0:11:49This quick recipe is an impressive starter
0:11:49 > 0:11:51and will delight your friends,
0:11:51 > 0:11:53or you could indulge in it as a treat for two.
0:11:58 > 0:12:02France continues to inspire my love for food and cooking.
0:12:05 > 0:12:08In the south, a remote harbour town produces a small fish
0:12:08 > 0:12:10that packs a huge punch.
0:12:12 > 0:12:15Without a doubt, some of the best anchovies I've ever tasted
0:12:15 > 0:12:17come from here.
0:12:17 > 0:12:20And you'll always find them in my fridge.
0:12:20 > 0:12:23The local producers use traditional methods
0:12:23 > 0:12:25to prepare these little fish.
0:12:25 > 0:12:29They are stored in salt for three months before being filleted.
0:12:29 > 0:12:30As far as I'm concerned,
0:12:30 > 0:12:34anchovies are one of the sea's greatest treats.
0:12:34 > 0:12:37There isn't a supermarket I know that doesn't stock them.
0:12:37 > 0:12:41And this famous French recipe really gives them a chance to shine.
0:12:41 > 0:12:45I love anchovies, and they are essential to my Salad Nicoise.
0:12:45 > 0:12:51I've been making this salad for over 30 years and it still excites me.
0:12:51 > 0:12:55Trust me, make it once and you'll fall in love with it too.
0:12:56 > 0:13:01For the dressing, simply mix some garlic with some fruity olive oil.
0:13:01 > 0:13:04Then it's curtain up for the rest of the cast.
0:13:04 > 0:13:07Firstly, fat, juicy tomatoes. Cored, then sliced.
0:13:07 > 0:13:09Make sure they are peeled -
0:13:09 > 0:13:12you want the sweet juicy flesh
0:13:12 > 0:13:16to easily mix in with the other ingredients.
0:13:16 > 0:13:18Friends that know me very well
0:13:18 > 0:13:21know how angry I get about that bit left on a bean.
0:13:21 > 0:13:23Why would you not take it off?
0:13:23 > 0:13:26Beans done. You won't get me being a lazy bean picker.
0:13:26 > 0:13:29I'm just as fussy about how I cook them.
0:13:29 > 0:13:32Good food is all about details.
0:13:32 > 0:13:35Three minutes in boiling salted water.
0:13:35 > 0:13:38Plunging them into this ice water will help them keep the colour.
0:13:38 > 0:13:41They can stay in there for a little while.
0:13:41 > 0:13:44Want perfect eggs as well? This is how you do it.
0:13:44 > 0:13:48Put them in cold water, bring them up to the boil,
0:13:48 > 0:13:50switch off the heat,
0:13:50 > 0:13:53put a lid on, leave them for four minutes, exactly.
0:14:04 > 0:14:05KITCHEN TIMER RINGS
0:14:05 > 0:14:07Ah. Eggs.
0:14:11 > 0:14:13Ice cold water stops the eggs cooking,
0:14:13 > 0:14:15giving a runny yolk which looks impressive
0:14:15 > 0:14:19and is gorgeous mixed into this salad.
0:14:19 > 0:14:22It is tips like these that can make all the difference.
0:14:24 > 0:14:27Now it's time to put on a show.
0:14:27 > 0:14:30Don't be shy with the capers.
0:14:30 > 0:14:32Most supermarkets have them, and also black olives.
0:14:32 > 0:14:34It must be a black one,
0:14:34 > 0:14:38green ones absolutely don't work in a Salad Nicoise.
0:14:38 > 0:14:39Pretty, pretty olives.
0:14:39 > 0:14:43If you can, hunt down some small fresh artichokes.
0:14:43 > 0:14:47They give a lovely texture to the salad. A faint bitterness.
0:14:47 > 0:14:50This is fun, I tell you.
0:14:50 > 0:14:52Herbs are so important, too.
0:14:52 > 0:14:56I'm using chervil. You could also use parsley,
0:14:56 > 0:14:58but please put in basil, it is essential!
0:14:58 > 0:15:01Now, for me, the most important part, the thing I love most -
0:15:01 > 0:15:04I couldn't make this dish without anchovies.
0:15:04 > 0:15:06Anchovies are part of my life, really.
0:15:06 > 0:15:08I do love them.
0:15:10 > 0:15:14A little bit of vinegar, but not too much, just a little trickle.
0:15:16 > 0:15:19Now I'm going to cut these actually in the salad,
0:15:19 > 0:15:24because I don't want to waste any of that lovely, lovely yolk.
0:15:25 > 0:15:28It oozes sunshine now that it's got the eggs on.
0:15:29 > 0:15:31Add the garlic dressing.
0:15:33 > 0:15:36So, it is stir time.
0:15:36 > 0:15:40It's a very clever salad.
0:15:44 > 0:15:49It's all about fresh and sweet and oily and salty,
0:15:49 > 0:15:53and every component is a star,
0:15:53 > 0:15:55but this one gets dressing room number one.
0:15:57 > 0:16:00Salads should never be dull.
0:16:00 > 0:16:04There are so many flavours in this, everyone will love it and want more.
0:16:17 > 0:16:19Some Ricard, please.
0:16:21 > 0:16:26I have always enjoyed a nice drink, and alcohol - good alcohol -
0:16:26 > 0:16:28has always played a very important part in my cooking.
0:16:32 > 0:16:36For my next recipe, red wine is an essential ingredient.
0:16:38 > 0:16:40I am going to make coq au vin.
0:16:40 > 0:16:44Look, if you can make a decent chicken casserole, you can make coq au vin.
0:16:44 > 0:16:46It's easier than you think.
0:16:46 > 0:16:48A good wine is important,
0:16:48 > 0:16:51one that you'd like to drink as well as to cook with,
0:16:51 > 0:16:55and I'm going to show you how to make a really gorgeous coq au vin for a dinner party.
0:16:55 > 0:16:57Thank you very much, thanks, bye.
0:17:04 > 0:17:07Don't be intimidated by a coq au vin, my recipe takes
0:17:07 > 0:17:11the basics of a rustic stew and turns it into something exceptional.
0:17:14 > 0:17:16I'm going to put this on the flame.
0:17:18 > 0:17:21While the wine comes to the boil, begin to make the stock.
0:17:24 > 0:17:27This is my dad's old peeler.
0:17:27 > 0:17:30And it's one of my most treasured possessions,
0:17:30 > 0:17:32and it peels brilliantly.
0:17:38 > 0:17:41These are just to flavour the wine, these vegetables.
0:17:41 > 0:17:45They're going to be discarded once they've done their work.
0:17:52 > 0:17:55My nice, friendly vicar allows me
0:17:55 > 0:18:00to snip bay leaves from round the corner, which is very nice of him.
0:18:05 > 0:18:09I don't want any harsh alcohol left in my delicious coq au vin.
0:18:09 > 0:18:12There is an easy way to get rid of it.
0:18:13 > 0:18:14This gives a softer,
0:18:14 > 0:18:17more rounded flavour to the finished dish eventually.
0:18:17 > 0:18:21When the flames have gone, so has the alcohol.
0:18:22 > 0:18:24Add some thyme to the vegetables...
0:18:26 > 0:18:29..spoon in some redcurrant jelly
0:18:29 > 0:18:31and add a couple of spicy cloves.
0:18:31 > 0:18:34Simmer until the wine is reduced by a third.
0:18:36 > 0:18:40Then sieve the vegetable-infused marinade and leave to cool.
0:18:45 > 0:18:47Now prepare the chicken.
0:18:47 > 0:18:50I like coq au vin made from legs and thighs, and these are easily
0:18:50 > 0:18:55found in the supermarket, and are perfect for coq au vin.
0:18:55 > 0:19:01I've been always of the belief that coq au vin is made without skin.
0:19:01 > 0:19:02Some may disagree with me,
0:19:02 > 0:19:05but the first time I was taught to do it,
0:19:05 > 0:19:08there was no skin, so take it off.
0:19:10 > 0:19:14Cover the chicken in the marinade so it soaks up all the flavour.
0:19:18 > 0:19:20Quite a nice sort of massaging moment.
0:19:22 > 0:19:26This is going to go in the fridge for at least five to six hours,
0:19:26 > 0:19:29but I prefer overnight.
0:19:31 > 0:19:32And into the fridge.
0:20:00 > 0:20:03Here we have the marinated chicken.
0:20:03 > 0:20:05It's been in overnight,
0:20:05 > 0:20:08it's gone a wonderfully deep purple.
0:20:08 > 0:20:12Now move on to the other fundamental coq au vin ingredients.
0:20:21 > 0:20:22Oh! The smell is wonderful.
0:20:24 > 0:20:29While the bacon is sizzling, dry the chicken, season lightly and flour.
0:20:29 > 0:20:32The flour that sticks to this gives it a nice crust,
0:20:32 > 0:20:36but it also thickens the sauce as it cooks in the red wine.
0:20:39 > 0:20:42The best way, when you want to remove the fat from something,
0:20:42 > 0:20:47is just put your pan on a tilt and it all drains down.
0:20:47 > 0:20:49It's actually a method I also use
0:20:49 > 0:20:53for when I make bacon and eggs of a weekend morning.
0:20:58 > 0:21:02I really want to eat one of these now, but I'm not going to.
0:21:02 > 0:21:05Now fry the chicken, but take your time.
0:21:06 > 0:21:09Do be brave with not turning the chicken too quickly.
0:21:09 > 0:21:12You want this crust to form on the chicken,
0:21:12 > 0:21:15and if you turn it too quickly what will happen is
0:21:15 > 0:21:17the flour will stick to the bottom of the pot
0:21:17 > 0:21:19and leave the chicken bare again.
0:21:19 > 0:21:22It won't have its nice floury coating.
0:21:24 > 0:21:27Very nice, looking gorgeous.
0:21:29 > 0:21:33Cook the mushrooms and shallots separately with some butter.
0:21:35 > 0:21:37Add a couple of bay leaves.
0:21:37 > 0:21:42Add the shallots, mushrooms and bacon to the chicken.
0:21:42 > 0:21:45It's the sauce that makes this coq au vin so delicious.
0:21:45 > 0:21:48For even more flavour, I add a splash of brandy,
0:21:48 > 0:21:49but, just like the wine,
0:21:49 > 0:21:52don't forget to burn off the harsh alcohol.
0:21:52 > 0:21:53But take care.
0:21:53 > 0:21:56It's a good idea to put the bay leaves in after, actually.
0:21:57 > 0:21:59Go out, that'll do.
0:21:59 > 0:22:02Right, in with the marinade.
0:22:03 > 0:22:05Lovely.
0:22:07 > 0:22:09On with the lid,
0:22:09 > 0:22:13and in there for about an hour.
0:22:24 > 0:22:28Tricks I learned as a chef can be done easily at home,
0:22:28 > 0:22:30especially when it comes to presentation.
0:22:30 > 0:22:32A bit of geometry going on here.
0:22:32 > 0:22:34See if I can get them all on. Bingo!
0:22:34 > 0:22:38Fried bread dipped in some chopped parsley
0:22:38 > 0:22:41is the classic French garnish and a delicious finishing touch.
0:22:46 > 0:22:49I like to serve this at the table in a handsome dish.
0:22:49 > 0:22:53You want your family or friends to help themselves.
0:22:53 > 0:22:57Believe me, they'll be fighting over the spoon.
0:23:02 > 0:23:05Do you know what? I can't resist having one of these now.
0:23:05 > 0:23:07It's really so delicious, this.
0:23:10 > 0:23:12It's worth the time and effort spent.
0:23:12 > 0:23:14It's one of the great dishes of the world, ever.
0:23:19 > 0:23:22Time spent on the marinade and being patient with the chicken
0:23:22 > 0:23:25helps to make this recipe truly fabulous.
0:23:25 > 0:23:28Chicken stew need never be the same again.
0:23:35 > 0:23:37I have always had a sweet tooth.
0:23:39 > 0:23:42And I try not to indulge it too often,
0:23:42 > 0:23:45but now and then feel the urge to treat friends to a dessert
0:23:45 > 0:23:47that I think is irresistible.
0:23:50 > 0:23:53Sticky toffee pudding, made the traditional way.
0:23:55 > 0:23:59I don't think I know anybody who doesn't like it.
0:23:59 > 0:24:02It's sweet, it's luscious.
0:24:02 > 0:24:04The most important ingredient
0:24:04 > 0:24:07to get this pudding tasting like it should is dates.
0:24:07 > 0:24:11Soak the chopped dates in boiling water for about five minutes.
0:24:14 > 0:24:16The dates really are important,
0:24:16 > 0:24:19and people do play around with this pudding far too much.
0:24:19 > 0:24:21It's...
0:24:22 > 0:24:26..nuts, bananas, dried apricots, prunes...
0:24:28 > 0:24:33Who wants, in this really soft, luscious pudding, bits of nut?
0:24:34 > 0:24:36I certainly don't.
0:24:37 > 0:24:39Drain the dates and keep the liquid.
0:24:39 > 0:24:43Put all these ingredients into a food processor.
0:24:59 > 0:25:03Because I love it so much, I'm going to put a tiny bit extra in.
0:25:03 > 0:25:06Finally, add the liquid from the dates.
0:25:06 > 0:25:08It just looks a mess at the moment, doesn't it?
0:25:08 > 0:25:12But it does turn into the most lovely, golden-looking batter.
0:25:21 > 0:25:25It is quite nice and smooth, so you can still see the dates.
0:25:28 > 0:25:31So, one big sticky toffee ready to go in the oven.
0:25:35 > 0:25:39And this is at gas mark 4,
0:25:39 > 0:25:41180 degrees, centigrade.
0:25:49 > 0:25:54Now I'm going to do a little idea of my own, really.
0:25:54 > 0:25:57It always rises more in the middle than it does on the outside...
0:25:58 > 0:26:02And because I want the surface to be flatter than this
0:26:02 > 0:26:07to take the toffee topping, what I do is to just remove...
0:26:07 > 0:26:12I know it doesn't look very good, but it's going to be covered with the topping.
0:26:12 > 0:26:18It allows the sauce to cover without bits of the sponge sticking through,
0:26:18 > 0:26:21which would scorch under the grill.
0:26:21 > 0:26:24So, for the sticky toffee topping.
0:26:24 > 0:26:27First of all, double cream.
0:26:27 > 0:26:29And molasses sugar.
0:26:29 > 0:26:31Lovely, lovely, dark, treacly sugar.
0:26:31 > 0:26:35You'll find it amongst all the other sugars in the supermarket.
0:26:36 > 0:26:38A slightly salted butter.
0:26:38 > 0:26:41Melt all the ingredients together and keep stirring
0:26:41 > 0:26:43until it quietly comes to the boil.
0:26:46 > 0:26:47All over in one go.
0:26:49 > 0:26:55And under the grill, until it's bubbly and sticky.
0:27:06 > 0:27:09For even more of an indulgence,
0:27:09 > 0:27:13I make an extra butterscotch sauce to serve on the side.
0:27:17 > 0:27:19And that's ready.
0:27:21 > 0:27:22No calories in this pudding at all.
0:27:25 > 0:27:26Here it comes.
0:27:29 > 0:27:30Sticky, sticky.
0:27:30 > 0:27:31Here goes.
0:27:36 > 0:27:38Cook's perk.
0:27:38 > 0:27:40So, the lighter sauce,
0:27:40 > 0:27:43we pour a little round like that.
0:27:45 > 0:27:47A bit of cold cream.
0:27:57 > 0:28:00You wouldn't think so, but it's surprisingly light.
0:28:00 > 0:28:01It's almost delicate.
0:28:01 > 0:28:04It almost has, not a jelly-like consistency,
0:28:04 > 0:28:06but it has a wobble about it.
0:28:06 > 0:28:09The sauce is important, the cream you really don't have to do,
0:28:09 > 0:28:11but I love the contrast of it cold.
0:28:11 > 0:28:15What you should never, ever do, and don't be pushed into it,
0:28:15 > 0:28:17is to say, "We'd love some ice-cream with that."
0:28:17 > 0:28:19You cannot take any more sugar.
0:28:24 > 0:28:26Truly one of the world's greatest puddings,
0:28:26 > 0:28:29and it is so easy to make at home.
0:28:29 > 0:28:30I just love it.
0:28:30 > 0:28:31Next time...
0:28:31 > 0:28:34I'll be showing you five more super recipes,
0:28:34 > 0:28:36all of them special,
0:28:36 > 0:28:40all of them easily made in the comfort of your own kitchen.
0:28:40 > 0:28:42Restaurant quality, but made by you.
0:29:04 > 0:29:07Subtitles by Red Bee Media Ltd