0:00:02 > 0:00:03Love food? Love cooking.
0:00:03 > 0:00:07This series will show you how everyone can cook really lovely food
0:00:07 > 0:00:12at home and also introduce to you some new and exciting ingredients.
0:00:13 > 0:00:16I'm Simon Hopkinson, and from childhood onwards,
0:00:16 > 0:00:19eating good food has always been an adventure.
0:00:19 > 0:00:22I love cooking, it's my life, it's my passion.
0:00:23 > 0:00:25I opened my first restaurant aged 20,
0:00:25 > 0:00:29and have been in and out of kitchens ever since.
0:00:29 > 0:00:31But now I'm better known for writing about food.
0:00:35 > 0:00:38For me, nothing beats cooking at home.
0:00:38 > 0:00:42It is my real inspiration and I want to share my love of it with you.
0:00:43 > 0:00:46That is just how it should be.
0:00:46 > 0:00:50Tonight, I'm going cook five favourites that I'm really fond of.
0:00:50 > 0:00:54Follow my recipes and make them work in your own kitchen.
0:00:54 > 0:00:57Lovely, home-made food that will delight your friends.
0:00:57 > 0:01:02And if you take my advice, eating at home will always be a treat.
0:01:02 > 0:01:03I just love it.
0:01:12 > 0:01:14I never see cooking as a chore.
0:01:16 > 0:01:21In fact, time spent in the kitchen can be a real pleasure, relaxing even.
0:01:21 > 0:01:25I'm cooking rice today. This particular dish, this risotto,
0:01:25 > 0:01:27is one of the simplest, the most pure.
0:01:27 > 0:01:30You could almost call it the naked risotto.
0:01:31 > 0:01:35A few simple ingredients treated with care can produce
0:01:35 > 0:01:38a masterful dish worthy of a professional kitchen.
0:01:40 > 0:01:42First of all, we need to get some stock hot,
0:01:42 > 0:01:45and this is a pale chicken stock.
0:01:45 > 0:01:48If you're vegetarian, of course, you could use a vegetable stock.
0:01:48 > 0:01:52If you don't have any home-made stock to hand, a good quality cube
0:01:52 > 0:01:54dissolved in boiling water will be just fine.
0:01:54 > 0:01:57For this risotto, buy the best butter.
0:01:57 > 0:02:01The more salty a butter, the more golden it is.
0:02:01 > 0:02:03So you can see that's incredibly pale
0:02:03 > 0:02:06and it will give you a lovely, white finish to the dish.
0:02:08 > 0:02:10Chop the onions as finely as you can.
0:02:10 > 0:02:12When you're chopping an onion,
0:02:12 > 0:02:16always keep your fingers rather more like this rather than like that.
0:02:16 > 0:02:18That's when you'll chop them off.
0:02:22 > 0:02:25These want to cook gently and slowly.
0:02:25 > 0:02:29Please don't rush them because, me being the pedant that I am,
0:02:29 > 0:02:34I don't want any scorched bits of onion
0:02:34 > 0:02:37in my perfectly pristine risotto.
0:02:37 > 0:02:39Because as with everything I cook,
0:02:39 > 0:02:41I want it to be as good as it possibly can be.
0:02:41 > 0:02:46Personally, I like to add the wine or vermouth to the buttery onions
0:02:46 > 0:02:49before the rice, which is not the usual method.
0:02:50 > 0:02:52I'm sure I'll be shouted at by a lot of people
0:02:52 > 0:02:57but I find if you add it to the rice you have a raw taste in the rice
0:02:57 > 0:02:58which just never goes away.
0:02:58 > 0:03:00That's a little bit of a quirk of mine,
0:03:00 > 0:03:03I'm just not mad about the raw alcohol taste.
0:03:03 > 0:03:07I like it if I'm drinking it, but not when I'm cooking with it.
0:03:07 > 0:03:12When the alcohol has almost evaporated, add the rice.
0:03:14 > 0:03:16In it goes, straight away.
0:03:16 > 0:03:18Most supermarkets stock rice for risotto
0:03:18 > 0:03:22and 200g here should amply feed a hungry couple.
0:03:22 > 0:03:23Keep the heat on low
0:03:23 > 0:03:28while we get those grains of rice coated with the butter.
0:03:30 > 0:03:34So we're going to add our first ladle of stock,
0:03:34 > 0:03:37which will make a bit of a hiss.
0:03:39 > 0:03:42Making a risotto takes time.
0:03:42 > 0:03:46Only add stock to the rice once the previous addition has been absorbed.
0:03:46 > 0:03:50Energetic stirring is vital, releasing the rice from the starch
0:03:50 > 0:03:52making it famously creamy.
0:03:53 > 0:03:57The secret of good risotto making is to agitate the rice
0:03:57 > 0:03:59a lot while you're cooking it.
0:03:59 > 0:04:03Faster stirring is much more preferable to gentle stirring.
0:04:03 > 0:04:06It doesn't want that. You need to give it a bit of attitude.
0:04:08 > 0:04:10The rice I'm using is Carnaroli,
0:04:10 > 0:04:13grown on the plains of northern Italy.
0:04:15 > 0:04:17BELL CHIMES
0:04:19 > 0:04:21The sleepy village of Desana
0:04:21 > 0:04:24is home to some of the finest varieties of rice.
0:04:25 > 0:04:29Every autumn, millions of tons of rice are harvested
0:04:29 > 0:04:31and the village springs to life.
0:04:35 > 0:04:38The rice is dried over a period of 48 hours.
0:04:40 > 0:04:45Despite the enormous scale, there remains a personal touch.
0:04:45 > 0:04:49Hand-picked samples are scrupulously tested for humidity.
0:04:49 > 0:04:53Grains must be absolutely moisture-free.
0:04:54 > 0:04:56Once dry, the rice needs to be cleaned.
0:04:58 > 0:05:00There are many varieties of rice.
0:05:00 > 0:05:04Getting the right one for the job is essential.
0:05:04 > 0:05:07Arborio rice is the most common for making risotto
0:05:07 > 0:05:10but Carnaroli is my preferred rice here
0:05:10 > 0:05:13because it produces plenty of starch,
0:05:13 > 0:05:16essential for making this risotto unctuous and velvety.
0:05:22 > 0:05:27You get into a nice rhythm, stirring risotto. It becomes...
0:05:27 > 0:05:32Well, for me it becomes... a sort of movement.
0:05:32 > 0:05:36My tummy starts jiggling about and that's part of my little risotto dance!
0:05:36 > 0:05:37HE LAUGHS
0:05:42 > 0:05:44And the last bit of stock.
0:05:46 > 0:05:49Risotto isn't a garnish, as it is used so often these days
0:05:49 > 0:05:52where it's poured into little metal moulds.
0:05:52 > 0:05:55If risotto is held in place, it ain't a risotto.
0:05:55 > 0:05:57Off the heat.
0:05:58 > 0:06:02Rest for three minutes then add extra butter, and some Parmesan cheese.
0:06:02 > 0:06:05To achieve the traditional fine texture,
0:06:05 > 0:06:08whiz it in a small food processor.
0:06:08 > 0:06:10You can keep it fresh and handy in the freezer.
0:06:12 > 0:06:16I'm going to put in a little bit of pepper now, white pepper,
0:06:16 > 0:06:19because it's a white dish, but I like the flavour too.
0:06:20 > 0:06:23This is called mantecare, which translates loosely
0:06:23 > 0:06:28as a lot of beating about with butter and cheese.
0:06:33 > 0:06:37And what all Italian waiters do when they put it on the table, they do that,
0:06:37 > 0:06:38to get this lovely circle.
0:06:39 > 0:06:41And always a little extra Parmesan.
0:06:44 > 0:06:48It is a beautiful plate of food. It's the dish of creamy rice...
0:06:48 > 0:06:53sharp Parmesan, a plain, white plate
0:06:53 > 0:06:56and anything else would just get in the way.
0:07:01 > 0:07:03Mmm. Boy's done good.
0:07:04 > 0:07:08Cooked with patience, care and practice,
0:07:08 > 0:07:10a risotto is a pleasure to make.
0:07:10 > 0:07:12Clever old rice, butter and cheese.
0:07:22 > 0:07:23I love shopping for food.
0:07:23 > 0:07:26Always have done, particularly at my local market.
0:07:30 > 0:07:33I love places like this. I love the variety, I love the smells.
0:07:33 > 0:07:35It's an emporium.
0:07:35 > 0:07:40There's all sorts in a shop like this,
0:07:40 > 0:07:42from the most basic to the most exotic.
0:07:42 > 0:07:47Tins and tins and tins of coconut milk. Huge bags of rice.
0:07:47 > 0:07:50Dried chilli flakes. Wonderful.
0:07:54 > 0:07:56It is like being a kid in a sweetshop.
0:07:56 > 0:07:58This sauce is so hot, I almost... I can't do that.
0:07:58 > 0:08:02I have a jar in the back of my fridge which just sits there.
0:08:02 > 0:08:05I occasionally get a bit brave and have some.
0:08:05 > 0:08:08This is weird stuff, this is called... I think it's asafoetida.
0:08:08 > 0:08:12Is it asafoetida? No, it's yellow powder, it's called!
0:08:12 > 0:08:14What I've really come in for is this,
0:08:14 > 0:08:18this fantastic red spice mix for my tandoori chicken drumsticks.
0:08:18 > 0:08:21Don't even think about a takeaway, you'll love making this at home.
0:08:21 > 0:08:25Homemade, this dish is succulent and juicy.
0:08:25 > 0:08:29Cooked on a barbecue, it is extra special and smoky,
0:08:29 > 0:08:32but can be just as easily cooked indoors.
0:08:32 > 0:08:34First of all, I'm going to prepare these.
0:08:34 > 0:08:37You want the flesh to shrink,
0:08:37 > 0:08:40and to do that, just get a knife, a heavy knife like this,
0:08:40 > 0:08:43and just push it through, so when they're cooked,
0:08:43 > 0:08:47you'll have a nice little handle to hold on to, while you chew away.
0:08:49 > 0:08:53Removing the skin allows the chicken to blister as it cooks.
0:08:53 > 0:08:56I don't think I've met anybody who doesn't like tandoori chicken.
0:08:56 > 0:08:59Well, I have vegetarian friends who wouldn't like it,
0:08:59 > 0:09:01but in general, it is a much loved import.
0:09:01 > 0:09:05The traditional cuts in the drumstick assure that the yoghurt and spice
0:09:05 > 0:09:08will permeate the flesh, also tenderising it.
0:09:08 > 0:09:13The tandoor, the clay oven in which these are baked on a long skewer,
0:09:13 > 0:09:16very quickly, because it's like the best pizza oven,
0:09:16 > 0:09:18it's very, very hot in there.
0:09:18 > 0:09:20We have to try to replicate that.
0:09:20 > 0:09:24A very hot grill will do the job at home very successfully.
0:09:24 > 0:09:28Add salt and also lemon juice to sharpen the marinade.
0:09:34 > 0:09:38Use the most common and inexpensive plain yoghurt.
0:09:38 > 0:09:41It needs to be very runny, very ordinary yoghurt.
0:09:43 > 0:09:48So, we have the tandoori spice mix. I like it, it's got to be red.
0:09:55 > 0:09:59It's very nice, doing this. It reminds me of powder paint at school.
0:09:59 > 0:10:03Now, for the mess. Just tip it into the chicken.
0:10:03 > 0:10:08I should be putting an apron on for this, but just stand back.
0:10:08 > 0:10:13For me, the chicken needs at least 24 hours in the tandoori marinade,
0:10:13 > 0:10:16to make it taste really good and spicy.
0:10:16 > 0:10:17Another day wouldn't harm either.
0:10:40 > 0:10:45The fiery red drumsticks are ready, so under the grill they go.
0:10:45 > 0:10:47I already preheated the grill so...
0:10:49 > 0:10:51you can hear, it's hot and ready.
0:10:51 > 0:10:54They will only need about 30 minutes,
0:10:54 > 0:10:57and do make sure that the grill is as hot as can be.
0:10:59 > 0:11:02While the chicken is grilling and cooking away,
0:11:02 > 0:11:03I'm going to make a little dip.
0:11:03 > 0:11:07It gives a nice cooling effect on the hot chicken.
0:11:09 > 0:11:12Simply, this is yoghurt, salt and sugar,
0:11:12 > 0:11:16together with some aromatic chopped mint.
0:11:16 > 0:11:18Oh, better check on me chicken.
0:11:18 > 0:11:20Oh, it's coming on nicely.
0:11:20 > 0:11:24To ensure that the drumsticks emerge trademarked tandoori red
0:11:24 > 0:11:27with blackened bits here and there, turn them regularly,
0:11:27 > 0:11:29so they burnish evenly.
0:11:32 > 0:11:35The dip tastes even better with some fresh green chilli.
0:11:36 > 0:11:39Always test by...
0:11:41 > 0:11:44..rubbing your finger. Actually, that's quite a hot one,
0:11:44 > 0:11:47so, I'm not going to leave any seeds in here. Huh...
0:11:48 > 0:11:50And let's give it a whiz.
0:11:55 > 0:11:58I think that's all right, actually.
0:11:58 > 0:12:01It looks just like my local Indian, so...spot-on.
0:12:09 > 0:12:11Good. We've got black bits.
0:12:14 > 0:12:17If you are very familiar with tandoori chicken,
0:12:17 > 0:12:20you'll know that that looks pretty close to the real thing.
0:12:20 > 0:12:22Burn in this dish is quite good.
0:12:22 > 0:12:26In fact, it's essential to have bits that burn.
0:12:26 > 0:12:28It's unusual to say that, but it's really true.
0:12:28 > 0:12:30I can honestly say I'm very happy with those.
0:12:30 > 0:12:34I'm going to eat one straight off the grill, if that's all right.
0:12:34 > 0:12:37Hot chicken, cool sauce...
0:12:42 > 0:12:44Very hot chicken. Hot and hot.
0:12:44 > 0:12:48I could eat these until the cows come home, very, very moreish.
0:12:53 > 0:12:57Tandoori drumsticks are just dandy as party food,
0:12:57 > 0:13:00or for a summer supper eaten outside.
0:13:00 > 0:13:02So easy to make.
0:13:05 > 0:13:09Certain Italian ingredients make me very excited indeed.
0:13:09 > 0:13:13In fact, some of my favourite dishes are inspired by
0:13:13 > 0:13:15these wonderful products.
0:13:15 > 0:13:19And one of these is truly special - Parma ham.
0:13:21 > 0:13:25Not surprisingly, Parma ham comes from the city of Parma,
0:13:25 > 0:13:26in northern Italy.
0:13:26 > 0:13:30The two-year curing process begins with the highly trained
0:13:30 > 0:13:34maestro salatore, or salt master, who rubs sea salt into the pork leg.
0:13:38 > 0:13:41After one year, the ham is smeared with a mixture called suino,
0:13:41 > 0:13:44seasoned lard mixed with a touch of ground rice.
0:13:44 > 0:13:48This coating protects the exposed meat from the elements.
0:13:52 > 0:13:58The ham is tested for quality and given a trademark seal of approval.
0:13:58 > 0:14:02It is now perfect, with its unique flavour and texture guaranteed.
0:14:06 > 0:14:12Parma ham is essential to one of my best beloved dishes.
0:14:12 > 0:14:14I also have an excuse to make pancakes,
0:14:14 > 0:14:17and less difficult to make than you might think.
0:14:20 > 0:14:22Start the pancake mix with two eggs.
0:14:24 > 0:14:29Always whisk with vigour as you add the flour, to avoid lumps.
0:14:29 > 0:14:33You want to get the flour into the eggs, to ensure a smooth batter.
0:14:33 > 0:14:36Add a pinch of salt, some milk...
0:14:40 > 0:14:42..50g of melted butter..
0:14:42 > 0:14:44..and the rest of the milk...
0:14:47 > 0:14:51..whisking until you achieve a pouring cream consistency.
0:14:51 > 0:14:52Batter, made.
0:14:55 > 0:14:57Leave the mixture to rest for 30 minutes.
0:15:01 > 0:15:06Now, to my lovely asparagus. I'm allowing two spears for each pancake.
0:15:06 > 0:15:10I peel them, because it's part of my cheffy upbringing
0:15:10 > 0:15:12and I just can't help it.
0:15:12 > 0:15:13Boil for a few minutes.
0:15:13 > 0:15:18They are tender when they can be easily pierced with a sharp knife.
0:15:18 > 0:15:21Plunge them into ice-cold water.
0:15:21 > 0:15:25This shock treatment keeps that lovely, vibrant green colour.
0:15:28 > 0:15:32Pop them on here. Now we'll make the hollandaise sauce.
0:15:32 > 0:15:35Homemade hollandaise is a beautiful thing.
0:15:35 > 0:15:38The more you practise, the easier it gets.
0:15:38 > 0:15:40Begin with three egg yolks.
0:15:40 > 0:15:46Whisk the yolks over a pan of simmering water, on a very low heat.
0:15:48 > 0:15:51Anything too hot will cook the egg yolks too quickly,
0:15:51 > 0:15:53we want to get these thickened and mousse-like.
0:15:53 > 0:15:58Now, add the melted butter, whisking all the time.
0:15:58 > 0:16:01Very buttery, ever so healthy(!)
0:16:01 > 0:16:04Add a little lemon juice to taste.
0:16:04 > 0:16:06Add a touch of salt.
0:16:06 > 0:16:08I think we're there.
0:16:08 > 0:16:10Lovely.
0:16:10 > 0:16:12And the hollandaise is ready.
0:16:12 > 0:16:15Back to the pancake mix, which is now ready to go.
0:16:15 > 0:16:19For the first pancake, grease the pan with a tiny amount of butter.
0:16:19 > 0:16:20It is a knack.
0:16:20 > 0:16:23My mum used to make them a lot for my brother and I,
0:16:23 > 0:16:25just lemon juice and sugar, which, for me,
0:16:25 > 0:16:28is still the best way to have a sweet pancake.
0:16:28 > 0:16:30Just pour one in.
0:16:30 > 0:16:34The first pancake always goes in the bin. We're just seasoning the pan.
0:16:34 > 0:16:38Batter, getting to know the pan, and then we're on our way.
0:16:38 > 0:16:43That done, all future pancakes should be perfect.
0:16:46 > 0:16:47Bang it out.
0:16:52 > 0:16:55Place the Parma ham and asparagus in the pancakes, roll up,
0:16:55 > 0:16:58and put in a baking tray.
0:17:00 > 0:17:03Cook in the oven for about 20 minutes at 180,
0:17:03 > 0:17:05until they begin to crisp at the edges.
0:17:05 > 0:17:09Coat each one with a spoonful of hollandaise sauce.
0:17:12 > 0:17:15Then briefly flash the pancakes under a hot grill...
0:17:18 > 0:17:20..until they're only just golden.
0:17:22 > 0:17:23There we have them.
0:17:23 > 0:17:25Delicious delice.
0:17:28 > 0:17:30It's a dead elegant little dish.
0:17:30 > 0:17:32It is made by that delicious Parma ham.
0:17:32 > 0:17:36It gives it that lovely savoury note.
0:17:36 > 0:17:38Quite clever.
0:17:38 > 0:17:40One pancake mix a wonderful starter.
0:17:40 > 0:17:43Two or three would make a delicious lunch.
0:18:03 > 0:18:06A classic quiche Lorraine is a beautiful thing.
0:18:06 > 0:18:09Over the years its reputation has been tarnished by careless cooking.
0:18:09 > 0:18:12I'm going to show you how to make it properly.
0:18:14 > 0:18:17This quiche shall banish bad memories of the wedding buffet.
0:18:17 > 0:18:20A French classic, it can be truly special.
0:18:20 > 0:18:24And mine is the real McCoy.
0:18:24 > 0:18:28We called it "kwiche" at home when I was a little boy because We didn't know any different.
0:18:28 > 0:18:33In fact, it was generally known as bacon and egg pie.
0:18:33 > 0:18:35This is going to be a very nice quiche.
0:18:35 > 0:18:38So, put the machine straight on the scales.
0:18:38 > 0:18:40We are going to need 60g of butter.
0:18:40 > 0:18:43And 60g of lard.
0:18:46 > 0:18:49And then add 200g of flour.
0:18:49 > 0:18:52Whiz all the ingredients together in a food processor.
0:18:53 > 0:18:55Have a quick look.
0:18:55 > 0:18:58I don't want it so fine that it's like sand.
0:18:58 > 0:19:01Just a few tiny lumps of fat.
0:19:01 > 0:19:05Add two to three tablespoons of ice-cold water to bind it together.
0:19:08 > 0:19:14I am quite old-fashioned in that, as my mum always did, I use a knife.
0:19:14 > 0:19:18Stir with a knife, stir with strife.
0:19:18 > 0:19:21Lightly knead the dough.
0:19:23 > 0:19:25And dust with flour.
0:19:29 > 0:19:32This looks fine. Good pastry baking needs care and attention.
0:19:32 > 0:19:37Put the pastry into a plastic bag and leave it in the fridge for 30 minutes.
0:19:37 > 0:19:41One very important thing I'll do now before I forget
0:19:41 > 0:19:45is to put a flat baking sheet in the oven.
0:19:47 > 0:19:49A nice solid one, this.
0:19:49 > 0:19:55This heated up will help to cook the bottom of the pastry case when it's baking blind.
0:19:55 > 0:19:57It will give a nice, crisp...
0:19:57 > 0:20:00bottom to the tart.
0:20:00 > 0:20:03Set the oven to 180, or gas mark four.
0:20:03 > 0:20:06Now it's time to make the filling.
0:20:06 > 0:20:10Lightly fry the smoked streaky bacon.
0:20:12 > 0:20:16Take the chilled dough from the fridge and roll out as thinly as possible.
0:20:16 > 0:20:19I love making and rolling out home-made pastry.
0:20:19 > 0:20:23I know most pastry can be bought ready-rolled.
0:20:23 > 0:20:25But I am a traditionalist at heart.
0:20:25 > 0:20:28This is a very well behaved pastry, by the way.
0:20:28 > 0:20:30It's not too difficult to roll.
0:20:30 > 0:20:32I would say it's untemperamental.
0:20:32 > 0:20:35Place the pastry in a well greased tart tin.
0:20:35 > 0:20:40Make sure you push the pastry right into the corner.
0:20:40 > 0:20:42Try not to have too many of
0:20:42 > 0:20:44what are called little folds.
0:20:44 > 0:20:48Now, just go straight over with the rolling pin.
0:20:50 > 0:20:52Pull that off.
0:20:52 > 0:20:56Now make a few pricks with a fork into the base of the pastry.
0:20:56 > 0:20:58Don't worry, these will close up again once they are cooked.
0:20:58 > 0:21:02It just prevents the pastry from rising too much.
0:21:02 > 0:21:03That feels good.
0:21:03 > 0:21:08So, we're going to blind bake the pastry, which, in effect, means pre-cooking.
0:21:10 > 0:21:14Butter some tinfoil and place grease-side down onto the pastry.
0:21:16 > 0:21:21Then weight it down with either some lentils, chickpeas or any dried bean.
0:21:21 > 0:21:25And that is ready to go into the oven.
0:21:25 > 0:21:28Place on a flat baking tray and cook for about 15 minutes.
0:21:33 > 0:21:36Now remove the lentils and foil.
0:21:36 > 0:21:41And cook for a further 10 minutes.
0:21:41 > 0:21:43Back in.
0:21:43 > 0:21:47While the pastry is becoming nice and crisp, I'll begin the filling.
0:21:47 > 0:21:50So, we've got three eggs. I'm going to have four yolks.
0:21:50 > 0:21:54Whisk lightly and add pepper.
0:21:54 > 0:21:58Plenty of pepper, I like a peppery quiche. White pepper.
0:21:58 > 0:22:01Then add whipping cream.
0:22:01 > 0:22:05And grate in a third of a whole nutmeg.
0:22:05 > 0:22:08Good. That's perfect.
0:22:08 > 0:22:13The pastry should now be pale golden and cooked through.
0:22:13 > 0:22:17I'm going to pop the bacon in the bottom.
0:22:17 > 0:22:19Just distribute it around.
0:22:24 > 0:22:26And back into the oven.
0:22:34 > 0:22:35This is very nice.
0:22:40 > 0:22:42Very nice puffed-up quiche.
0:22:43 > 0:22:48Quiche should never be eaten piping hot, straight from the oven.
0:22:48 > 0:22:51It tastes much better warm or even at room temperature.
0:22:51 > 0:22:54Hot quiche has little flavour.
0:22:57 > 0:22:59Wobble, wobble. Lovely.
0:22:59 > 0:23:01Gently does it. Ooh, wobble, wobble.
0:23:05 > 0:23:08I don't think you ever need a knife with a quiche.
0:23:08 > 0:23:10Quiche is to be forked.
0:23:21 > 0:23:24It's a voluptuous thing, this.
0:23:24 > 0:23:26It's bliss, it's really bliss.
0:23:26 > 0:23:28Very happy.
0:23:30 > 0:23:34I can see this quiche Lorraine becoming a lovely family favourite.
0:23:34 > 0:23:39This way, it's in a different class to the dried-out quiches of old.
0:23:44 > 0:23:47These days, I have become a bit of an early bird.
0:23:47 > 0:23:51Every morning, I like a walk by the river before breakfast.
0:23:51 > 0:23:54Even at this early hour, I think about cooking.
0:23:54 > 0:23:57And a cup of coffee gets me going.
0:23:58 > 0:24:03Coffee can be a great flavour to play with, and, obviously, for something sweet.
0:24:03 > 0:24:08Believe it or not, I'm going to make something that only has two ingredients.
0:24:08 > 0:24:11Coffee and sugar.
0:24:11 > 0:24:17The only other two things you need to make it is a freezer and a fork.
0:24:17 > 0:24:20These frozen coffee crystals, similar to a sorbet
0:24:20 > 0:24:23but with attitude, are astonishingly easy to make.
0:24:23 > 0:24:26Your friends will ask, "How did you make that?"
0:24:26 > 0:24:28Now, I'm going to fill this with water.
0:24:28 > 0:24:32The coffee itself in here. It's going to be full.
0:24:32 > 0:24:35So you get almost double strength, like an espresso.
0:24:35 > 0:24:38If you don't have a coffee-maker like mine,
0:24:38 > 0:24:41then just make very strong coffee in the way you normally would.
0:24:41 > 0:24:46And for the finest flavour, use the finest ground coffee.
0:24:49 > 0:24:54Now, if you're going to make something like this and take time over it, take time over your coffee.
0:24:54 > 0:24:55I do like my cup of coffee.
0:24:58 > 0:25:00So, let that bubble away.
0:25:00 > 0:25:06And what we need is a metal tray.
0:25:06 > 0:25:12To make this coffee granita successfully, put a metal tray in the freezer to get really cold.
0:25:13 > 0:25:16Also put serving bowls in the freezer, too.
0:25:24 > 0:25:29Once the coffee is made, add the sugar until it dissolves.
0:25:29 > 0:25:33It just needs to be "put finger in and need to take out quickly" hot.
0:25:43 > 0:25:46Pour the sweet coffee into the ice cold tray.
0:25:50 > 0:25:55So, into the freezer. Leave for about 40 minutes.
0:25:59 > 0:26:01It's now that the granita
0:26:01 > 0:26:03needs a little attention.
0:26:03 > 0:26:07About every half hour, take a fork and drag it through the mixture,
0:26:07 > 0:26:12moving the crystals that have formed into the liquid part.
0:26:12 > 0:26:14That's done. Straight back into the freezer.
0:26:16 > 0:26:18You'll need to do this three or four times.
0:26:18 > 0:26:24It is the key to achieving the perfect melt-in-the-mouth texture.
0:26:24 > 0:26:28This is perfect. You can see it has changed colour.
0:26:29 > 0:26:33Actually, you get quite a lot of servings from this.
0:26:33 > 0:26:37If you think back to how it was when it was liquid or even how that
0:26:37 > 0:26:40last stage was, it's almost filling the dish now.
0:26:40 > 0:26:45Put it back in the freezer for the last time, just to keep it while I whip some cream.
0:26:45 > 0:26:50I know I said two ingredients, but I can't resist adding whipped cream.
0:26:50 > 0:26:53Add a vanilla pod, I'm going to put a few seeds in. Scrape those out.
0:26:53 > 0:26:57Then add some icing sugar.
0:26:57 > 0:27:00Not too much, it's just to add a touch of sweetness.
0:27:00 > 0:27:05When you beat cream, just the agitation of doing it warms up the cream.
0:27:05 > 0:27:10However cold it is, a little bit of crushed ice as you're whipping away
0:27:10 > 0:27:12just keeps the temperature cool.
0:27:13 > 0:27:19Just take a few ice-cubes and crush them in a tea towel before adding to the cream.
0:27:19 > 0:27:23This keeps the cream cold and adds lightness.
0:27:23 > 0:27:28You want to get it so that it's just dropping off the whisk.
0:27:30 > 0:27:33That's fine. Time to serve the granita.
0:27:42 > 0:27:44Wow.
0:27:47 > 0:27:50It really makes me smile, this.
0:27:50 > 0:27:52And it's that...
0:27:52 > 0:27:55that I really love.
0:27:58 > 0:28:02Coffee and cream, all melting. It's marvellous.
0:28:04 > 0:28:09This combination of ice-cold coffee and soft, rich cream
0:28:09 > 0:28:12is the classic Italian cafe treat.
0:28:12 > 0:28:15Perfecto.
0:28:18 > 0:28:20Next time, I'll be showing you five more super recipes.
0:28:20 > 0:28:21All of them special,
0:28:21 > 0:28:25all of them easily made in the comfort of your own kitchen.
0:28:25 > 0:28:29Restaurant quality, made by you.
0:28:51 > 0:28:54Subtitles by Red Bee Media Ltd