0:00:02 > 0:00:05Love food? Love cooking?
0:00:05 > 0:00:10This series will show you how anyone can make fantastic food at home...
0:00:12 > 0:00:17..and also introduce you to some new and exciting ingredients.
0:00:17 > 0:00:19I love cooking, it's my life, my passion.
0:00:19 > 0:00:25I'm Simon Hopkinson and ever since I was a child, food has meant the world to me.
0:00:25 > 0:00:31I opened my first restaurant at the age of 20 and have been in and out of kitchens ever since.
0:00:31 > 0:00:34But now I am better known for writing cook books.
0:00:35 > 0:00:38For me, nothing beats cooking at home.
0:00:38 > 0:00:42It's my real inspiration and I want to share my love of it with you.
0:00:42 > 0:00:45That is just how it should be.
0:00:45 > 0:00:48Tonight I'm going to show you five recipes a good cook
0:00:48 > 0:00:53would be proud of, meals that you can make in your own kitchen.
0:00:53 > 0:00:58Lovely homemade dishes that will impress your family and friends.
0:00:58 > 0:01:02Follow my lead and you'll be able to cook some exceptionally good food.
0:01:02 > 0:01:04I just love it.
0:01:15 > 0:01:21In my hometown of Bury, this market has always been inspirational to me
0:01:21 > 0:01:24and as a small boy it played a big part in my love of food.
0:01:24 > 0:01:26Morning.
0:01:26 > 0:01:27- Hiya, all right?- Fine, thanks.
0:01:27 > 0:01:32One thing in particular is memorable - Lancashire cheese.
0:01:32 > 0:01:36All at once creamy, salty, crumbly. Wonderful.
0:01:36 > 0:01:39Mmm! That's what I remember.
0:01:39 > 0:01:43- Thank you very much. - Cheers.- Thanks for all your help.
0:01:45 > 0:01:51I'm Lancashire born and bred, and Lancashire cheese remains one of my best beloved cheeses.
0:01:51 > 0:01:57My mum used to put it in a pie with onions and that remains one of my fondest memories.
0:01:57 > 0:02:00And I still make it today.
0:02:00 > 0:02:03Cheese and onion is a fantastic marriage.
0:02:03 > 0:02:07My brother and I loved Mum's pie almost more than anything else.
0:02:11 > 0:02:17As a boy coming home from school, the amazing smell from the kitchen meant only one thing.
0:02:17 > 0:02:20It's cheese and onion pie. You could actually smell it
0:02:20 > 0:02:23coming up the garden path.
0:02:23 > 0:02:30And Mum, actually, she wouldn't have thought twice about me talking about it like this, because it was just...
0:02:30 > 0:02:33everyday - I think it was her mother's recipe, originally.
0:02:33 > 0:02:37And it is a Lancashire recipe. Roughly slice three onions.
0:02:37 > 0:02:39No need to be too precise.
0:02:39 > 0:02:43You could, if you wanted, do these in a food processor.
0:02:43 > 0:02:45Add butter
0:02:45 > 0:02:49and gently cook the onions.
0:02:49 > 0:02:51Plenty of pepper.
0:02:51 > 0:02:52Plenty of grinding.
0:02:54 > 0:02:57It is essential to cook them slowly, so it draws out their sweetness,
0:02:57 > 0:03:01making them soft and fondant.
0:03:01 > 0:03:03A good pie needs good pastry.
0:03:03 > 0:03:05We are going to need 60g of butter
0:03:05 > 0:03:08and 60g of lard.
0:03:10 > 0:03:13Tumble in some flour and switch on.
0:03:18 > 0:03:22Add three tablespoons of ice cold water to bind the mix.
0:03:26 > 0:03:30Lightly knead and roll out the pastry.
0:03:30 > 0:03:32This is quite a nice trick.
0:03:32 > 0:03:36It flops into place, useful when you have very, very short pastry.
0:03:37 > 0:03:43To keep the onions nice and moist, add half a cup of water.
0:03:47 > 0:03:50Now Lancashire cheese. Grate coarsely for the right texture.
0:03:50 > 0:03:55For me it is the only cheese for this pie.
0:03:55 > 0:03:59It is irresistible to keep nibbling little bits, I tell you.
0:03:59 > 0:04:03So time to assemble.
0:04:03 > 0:04:05Layer of onions first. Cheese.
0:04:06 > 0:04:10Dare I put more pepper? I think I dare.
0:04:10 > 0:04:14There's no herbs, there's no bay leaf, there's no nutmeg maybe.
0:04:14 > 0:04:17It is just cheese and onions.
0:04:17 > 0:04:20Pepper. And more cheese.
0:04:20 > 0:04:22Run some milk around the edge here.
0:04:22 > 0:04:24You could use egg, but Mum never did.
0:04:24 > 0:04:28It saves on an egg. Invert it over.
0:04:28 > 0:04:30And then just push down...
0:04:30 > 0:04:34into that recess I've just made.
0:04:34 > 0:04:39Squish it together a bit. Holes in the middle to allow steam to escape.
0:04:39 > 0:04:43Cut. Careful not to drop it, of course.
0:04:43 > 0:04:48I just want to push down to get the excess air out of there, through those holes.
0:04:50 > 0:04:54Use the knife on the side if you want to do this - not essential.
0:04:54 > 0:04:58I've never been one for making little flowers.
0:04:58 > 0:05:00But I do quite like this lattice effect.
0:05:04 > 0:05:05Into the oven.
0:05:07 > 0:05:10Bake in the oven for 40 to 50 minutes.
0:05:20 > 0:05:21Ooh!
0:05:24 > 0:05:25It brings back very good memories.
0:05:28 > 0:05:32This is best eaten warm or at room temperature, not cold.
0:05:32 > 0:05:34But it's not good piping hot,
0:05:34 > 0:05:38so we need to leave it to sit there for about 15 minutes.
0:05:38 > 0:05:43Or maybe 20. It is a difficult time this, waiting,
0:05:43 > 0:05:46but we'll get through it.
0:05:49 > 0:05:55Just pop it down, and this I use just to get the sides off.
0:05:57 > 0:06:00That is a picture, I must say, even though I say it myself.
0:06:02 > 0:06:03Here we go!
0:06:07 > 0:06:09Ooh!
0:06:10 > 0:06:14Cheese that's sort of curdled, and the onions are moist.
0:06:19 > 0:06:21Anyway....
0:06:22 > 0:06:24..thanks Mum.
0:06:24 > 0:06:27it's a yummo scrummo pie, I tell you!
0:06:28 > 0:06:30This such a lovely pie to make,
0:06:30 > 0:06:34and very nice indeed for a Sunday supper.
0:06:51 > 0:06:54I never throw away bread, or at least I try not to.
0:06:54 > 0:06:56There is always something that can be made.
0:06:56 > 0:06:58Bread crumbs, croutons,
0:06:58 > 0:07:00but today I am going to make
0:07:00 > 0:07:04a wonderful Tuscan salad called Panzanella.
0:07:04 > 0:07:07Panzanella is the name for this Tuscan bread salad.
0:07:07 > 0:07:12Not fancy, a few basic ingredients, but the end result is a revelation.
0:07:14 > 0:07:19Start by breaking the bread into small pieces.
0:07:19 > 0:07:21The sort of thing we should make more often.
0:07:21 > 0:07:24It's very satisfying, it's very thrifty.
0:07:24 > 0:07:25If my mother was still alive,
0:07:25 > 0:07:29she would have loved this salad, she liked making things out of nothing.
0:07:29 > 0:07:31Whenever I've made this for friends,
0:07:31 > 0:07:33there's never any left, just never any left.
0:07:33 > 0:07:37It has such a nice moreish quality about it.
0:07:38 > 0:07:40Right, I think we're about there.
0:07:40 > 0:07:43So I'm just going to season that right at the beginning.
0:07:43 > 0:07:44And some pepper.
0:07:44 > 0:07:47There will be more seasoning to come,
0:07:47 > 0:07:52but at the moment I'm just, as it were, dressing this bread.
0:07:52 > 0:07:55Red wine vinegar and olive oil soaks into the bread,
0:07:55 > 0:07:59both sharpening the taste and softening the texture.
0:08:02 > 0:08:06Really good. Just rocking up. And I love vinegar.
0:08:06 > 0:08:09I used to drink it as a child, straight from the bottle.
0:08:09 > 0:08:13Cover some tomatoes with boiling water.
0:08:13 > 0:08:15This is just to help remove the skins.
0:08:15 > 0:08:18Which is happening very quickly already.
0:08:20 > 0:08:22We can slip those out.
0:08:24 > 0:08:28I find peeling things quite therapeutic anyway,
0:08:28 > 0:08:32it's in the nature of me to take that time and trouble
0:08:32 > 0:08:35to get things as nice as I can, I guess.
0:08:35 > 0:08:39There we are. That's about right. Another little mix.
0:08:39 > 0:08:41And a lot more olive oil.
0:08:41 > 0:08:44This is a very oily salad this, it needs to be.
0:08:47 > 0:08:50And when you've got the smell of tomatoes
0:08:50 > 0:08:51and then you start to peel a cucumber...
0:08:53 > 0:08:56..that's already tasting good, just by the smell.
0:08:56 > 0:08:57A little bit of onion.
0:08:59 > 0:09:01Garlic. Very important.
0:09:03 > 0:09:05In it goes.
0:09:05 > 0:09:08Again, a little touch of vinegar.
0:09:08 > 0:09:10Trickle, trickle, trickle.
0:09:10 > 0:09:13Get that garlic well mingled in there.
0:09:13 > 0:09:18In this recipe I'm sing sourdough bread, because its taste and texture
0:09:18 > 0:09:21are perfect for this rustic Italian salad.
0:09:21 > 0:09:24Sourdough loaves are becoming more and more popular in the UK
0:09:24 > 0:09:26and the loaf has a history.
0:09:26 > 0:09:29This simple technique is thousands of years old.
0:09:29 > 0:09:32Most bread is made by adding yeast to the dough
0:09:32 > 0:09:36to make it ferment and rise.
0:09:36 > 0:09:38However sourdough has no added yeast.
0:09:38 > 0:09:41It begins as a liquid mixture of flour and water
0:09:41 > 0:09:45that is left in an open bowl for as long as a week to sour.
0:09:45 > 0:09:48The mixture, the sourdough starter,
0:09:48 > 0:09:51absorbs natural yeasts and bacteria from the air,
0:09:51 > 0:09:54allowing it to grow and ferment more slowly.
0:09:54 > 0:09:59This sourdough starter is then added to flour and salt to make a dough.
0:09:59 > 0:10:01Those natural yeasts and bacteria
0:10:01 > 0:10:05give the bread its unique sour taste.
0:10:05 > 0:10:08Kneading bread dough always helps it to rise.
0:10:14 > 0:10:16After an hour in a hot oven,
0:10:16 > 0:10:19the dough emerges with a lovely golden crust,
0:10:19 > 0:10:22smelling so wonderful you want to eat it straightaway.
0:10:23 > 0:10:26Ironically, for the perfect Panzanella
0:10:26 > 0:10:29the staler the bread the better.
0:10:30 > 0:10:32Pass that around a little bit.
0:10:32 > 0:10:37Essential to this salad - basil.
0:10:37 > 0:10:39Just rip it up. No other herb will do.
0:10:41 > 0:10:44Don't stint.
0:10:44 > 0:10:46Now, of course the smell is getting intoxicating.
0:10:49 > 0:10:53It's not a formal thing, but yet it's lovely to, you know,
0:10:53 > 0:10:57all sitting around a table in the summer eating this.
0:10:57 > 0:11:00That look very nice really, doesn't it?
0:11:03 > 0:11:07And that final taste from the bowl.
0:11:07 > 0:11:11It tastes summery. It has all right ingredients.
0:11:11 > 0:11:13You know, the thing I forgot to say, how cheap?!
0:11:13 > 0:11:17I mean old bread, some tomatoes, a bit of cucumber, some basil,
0:11:17 > 0:11:18perhaps you grow your own basil.
0:11:18 > 0:11:24It's not difficult to see that is an inexpensive gorgeous plate of food.
0:11:24 > 0:11:27I really could eat that forever, to be honest.
0:11:27 > 0:11:30But there's one thing missing.
0:11:32 > 0:11:34A little glass of wine.
0:11:34 > 0:11:39A nice fruity red for actually a nice fruity dish. Chin chin!
0:11:44 > 0:11:48Panzanella makes a perfect summer lunch eaten out of doors,
0:11:48 > 0:11:51together with a glass of something very nice.
0:11:56 > 0:12:00Most good supermarkets stock all kinds of shellfish -
0:12:00 > 0:12:04from oysters and clams, to prawns and lobsters
0:12:04 > 0:12:06and lovely mussels too.
0:12:06 > 0:12:08Ready-cleaned fresh mussels are pretty easy to find these days.
0:12:08 > 0:12:12Now, they are simple to cook, but they take a little care.
0:12:12 > 0:12:14Steamed with white wine, some shallots,
0:12:14 > 0:12:16parsley, the traditional way.
0:12:16 > 0:12:20But they are very good in this intensely savoury spinach sauce.
0:12:22 > 0:12:25There can be nothing nicer than eating huge bowls of mussels
0:12:25 > 0:12:27cooked by someone else in a restaurant,
0:12:27 > 0:12:29but they are so easy to cook at home,
0:12:29 > 0:12:32especially with this punchy green sauce.
0:12:32 > 0:12:36You need at least a kilo of mussels to feed two people.
0:12:36 > 0:12:38So these mussels need de-bearding.
0:12:38 > 0:12:43Mussels these days are much cleaner than they used to be.
0:12:44 > 0:12:48And not so many barnacles on, but they do always have these beards.
0:12:48 > 0:12:50And it just needs tweaking out.
0:12:50 > 0:12:53It's what hold the mussel to the rock.
0:12:53 > 0:12:58Any that remain shut and just won't open - chuck them out.
0:12:59 > 0:13:02Give the mussels a thorough wash to rid them of any grit.
0:13:05 > 0:13:08While the mussels soak, begin the sauce.
0:13:08 > 0:13:10Starting with the spinach.
0:13:10 > 0:13:12So that is just going to be blanched in there.
0:13:15 > 0:13:19That is fine, just like that.
0:13:19 > 0:13:22Chop some celery and shallots.
0:13:22 > 0:13:24Fry the two together.
0:13:28 > 0:13:31It is worth weighing out the parsley here.
0:13:31 > 0:13:34You'll be surprised how much you need.
0:13:34 > 0:13:38It's ten grams, you really do need ten grams.
0:13:38 > 0:13:41You might be saying, "Who ever weighs parsley?" Well, I do!
0:13:41 > 0:13:44I love this sauce for its punchy taste.
0:13:44 > 0:13:47And tarragon is essential for its aniseed flavour.
0:13:47 > 0:13:49Use a couple of really bushy sprigs.
0:13:49 > 0:13:53Let's put the mussels in the pot.
0:13:53 > 0:13:55Pop the mussels in with the onions and celery.
0:13:58 > 0:14:02To emphasize the tarragon, add some pastis.
0:14:02 > 0:14:05This French aniseed aperitif is commonly available.
0:14:05 > 0:14:07And you will like that.
0:14:12 > 0:14:16It is good to burn off the excess alcohol.
0:14:16 > 0:14:18Let's add the sherry now.
0:14:18 > 0:14:20About 200 mills.
0:14:20 > 0:14:22There are very few things nicer
0:14:22 > 0:14:25than the smell of mussels coming up to the boil.
0:14:27 > 0:14:30Some of the best mussels I have ever tasted
0:14:30 > 0:14:34come from our own British waters, especially in Cornwall.
0:14:36 > 0:14:40I only buy mussels when there is an R in the month.
0:14:40 > 0:14:46Even so every year 150 tons are produced from this farm alone.
0:14:47 > 0:14:50Rope-grown mussels are exposed to more nutrients,
0:14:50 > 0:14:52meaning they grow faster and bigger
0:14:52 > 0:14:57compared to seaside mussels that you see clinging to rocks.
0:14:59 > 0:15:03Also these farmed mussels are mostly all of a uniform size.
0:15:10 > 0:15:12Are we nearly there? I think we are.
0:15:12 > 0:15:15So straight into here.
0:15:15 > 0:15:17The mussels are ready when the shell pops open
0:15:17 > 0:15:19revealing the orange morsel inside.
0:15:21 > 0:15:23And a quick shake.
0:15:25 > 0:15:29Keep that precious liquid while I shell the mussels.
0:15:29 > 0:15:32Because of the copious amounts of sauce here,
0:15:32 > 0:15:35it's easier to eat the mussels off the half shell
0:15:35 > 0:15:36which makes for less messy eating.
0:15:36 > 0:15:39If you're making a lot of these for supper with friends,
0:15:39 > 0:15:41then get everybody to help.
0:15:43 > 0:15:45There we are. All done. Didn't take long.
0:15:45 > 0:15:48A liquidiser really helps to make a smooth and silky sauce.
0:15:48 > 0:15:53Pour in the mussel broth, the spinach, parsley and tarragon.
0:15:53 > 0:15:55And a little Tabasco.
0:15:59 > 0:16:02Once you have a vibrant green sauce,
0:16:02 > 0:16:04pour over the mussels and gently re-heat.
0:16:06 > 0:16:07Gorgeous sauce.
0:16:09 > 0:16:15Soft and sweet and tender is how mussels should be.
0:16:19 > 0:16:23The green and orange look particularly pleasing, I think.
0:16:28 > 0:16:30Quite an abundant dish. Incredibly tasty.
0:16:30 > 0:16:32I mean really tasty, a savoury dish
0:16:32 > 0:16:35that I think actually will knock your socks off.
0:16:35 > 0:16:38It was originally named Rockefeller
0:16:38 > 0:16:40for the richness of its topping for an oyster,
0:16:40 > 0:16:44but made here with mussels the idea remains every bit as delicious.
0:16:51 > 0:16:52A skill of the good cook
0:16:52 > 0:16:56is knowing how to turn a humble ingredient into something superb.
0:16:56 > 0:16:58It's not all about prime cuts.
0:16:58 > 0:17:02Something I learnt from Mum, and I see it as a challenge.
0:17:02 > 0:17:04There's nowt wrong with a bargain.
0:17:07 > 0:17:10I love cooking forgotten cuts of meat.
0:17:10 > 0:17:11And this breast of lamb in particular
0:17:11 > 0:17:14is one that cooks to a melting tenderness.
0:17:14 > 0:17:19These will feed six people for around about a pound a head.
0:17:20 > 0:17:22And what could be nicer than that?
0:17:24 > 0:17:27This under-rated cut of lamb is at its best
0:17:27 > 0:17:32when you cook it slowly and it really is worth the time spent.
0:17:32 > 0:17:35Begin with some seasoning.
0:17:36 > 0:17:40Use fine salt for this, as sea salt has a tendency to fall off.
0:17:42 > 0:17:44There is something about white pepper and onion
0:17:44 > 0:17:47and it is quite a northern thing, and in Lancashire where I come from,
0:17:47 > 0:17:50white pepper, we all grew up with white pepper, ready-ground.
0:17:50 > 0:17:54People didn't have pepper mills anyway, it was all ground pepper.
0:17:55 > 0:18:00I don't think Dad bought his first pepper mill until I was about six.
0:18:00 > 0:18:03I don't know why he bought it, because he didn't like pepper much anyway.
0:18:03 > 0:18:07Add a small amount of oil to a heavy lidded pot.
0:18:10 > 0:18:13Make sure it is nice and hot, so that the meat browns straight away.
0:18:15 > 0:18:18My mother used to cook a breast of lamb,
0:18:18 > 0:18:20she used to cook hers on the bone in a piece,
0:18:20 > 0:18:23braised in the bottom of the Aga when I was a boy.
0:18:25 > 0:18:27Now take some onions.
0:18:27 > 0:18:31Astonishingly you will need the same weight of onions as lamb.
0:18:34 > 0:18:39When the lamb is brown, remove it and discard the excess fat.
0:18:39 > 0:18:44But we do need to leave those nice browny bits on the bottom.
0:18:44 > 0:18:47Make a bed of onions on which to rest the lamb.
0:18:50 > 0:18:54Then pop in a bay leaf and cover with the rest of the onions.
0:18:57 > 0:18:59In restaurant kitchens, for a dish like this
0:18:59 > 0:19:01we often use something called a cartouche -
0:19:01 > 0:19:04which is actually is nothing more than a sheet of greaseproof paper.
0:19:04 > 0:19:06Fold it in four.
0:19:08 > 0:19:12What this does is it helps keep in the steam from the onions and from the meat.
0:19:12 > 0:19:15It hits this before it hits a dry, hot lid,
0:19:15 > 0:19:17so almost embalming it if you like.
0:19:17 > 0:19:19It is quite a useful little notion,
0:19:19 > 0:19:22it's not just some cheffy fad thing. It works. It works.
0:19:23 > 0:19:26Of course you have to be geometry.
0:19:27 > 0:19:30There we are. That's about oval.
0:19:30 > 0:19:33What is extraordinary is that this dish has no added liquid -
0:19:33 > 0:19:37the juices generated simply come from the onions and meat.
0:19:37 > 0:19:39There we are. Lid on.
0:19:39 > 0:19:42Cook in the middle of the oven on a low heat,
0:19:42 > 0:19:44gas mark 2 or about 150 degrees.
0:19:44 > 0:19:46Pop it in.
0:19:46 > 0:19:49And we'll look at that in an hour or so.
0:19:49 > 0:19:52The key word here is slow, slow, slow.
0:19:52 > 0:19:55Or the three key words are slow, slow, slow.
0:19:57 > 0:20:02Three hours is a long time, but slow is so good here.
0:20:04 > 0:20:06Oh!
0:20:10 > 0:20:13Oh luscious I call this dish, luscious!
0:20:15 > 0:20:16Rest the lamb.
0:20:16 > 0:20:20Remove the bay leaf and drain the onions.
0:20:22 > 0:20:25Back into the pot.
0:20:25 > 0:20:28Flop flop! And you will see here
0:20:28 > 0:20:32that on the surface there is a layer of fat.
0:20:32 > 0:20:34This fat will naturally settle on the surface
0:20:34 > 0:20:37so we are going to remove it with some kitchen paper.
0:20:37 > 0:20:40Just press it down. Very useful stuff for this.
0:20:40 > 0:20:43Getting rid of fat. It just soaks into the paper.
0:20:43 > 0:20:48And I am going to pop this back into the onions.
0:20:48 > 0:20:51Now, to intensify the lamby onion juices,
0:20:51 > 0:20:55re-heat and allow them to reduce by half.
0:20:55 > 0:20:58The ingredient I need now is big bunch of parsley.
0:21:07 > 0:21:09That fantastic smell.
0:21:09 > 0:21:12I love it! I love it!
0:21:12 > 0:21:14With the juices now reduced, add pepper,
0:21:14 > 0:21:17red wine vinegar for acidity
0:21:17 > 0:21:22and some anchovy essence or several finely chopped anchovies.
0:21:25 > 0:21:29Now tip in all that lovely chopped parsley.
0:21:32 > 0:21:35It is a long time coming this dish, but I tell you it's worth it.
0:21:39 > 0:21:41There we are.
0:21:41 > 0:21:44This is great!
0:21:44 > 0:21:46This is great!
0:21:46 > 0:21:50So you see that nice sauce moating its way around the lamb.
0:21:59 > 0:22:00Melts in your mouth. That is what it's meant to do.
0:22:00 > 0:22:04It is a dish that seems to just get on with itself
0:22:04 > 0:22:07and give you much pleasure when you eat it.
0:22:09 > 0:22:13This incredibly delicious, really cheap supper will happily feed six.
0:22:19 > 0:22:23Some restaurant desserts have a timeless quality about them
0:22:23 > 0:22:25and my orange caramel custard is truly one of those.
0:22:25 > 0:22:29It's worth finding really good oranges
0:22:29 > 0:22:32for their intense flavour in this sweet little dish.
0:22:34 > 0:22:38It takes a little time and effort, but the result here is so good.
0:22:41 > 0:22:43Begin by removing the orange zest.
0:22:43 > 0:22:47I take the zest off here just with a potato peeler.
0:22:47 > 0:22:50Just take the peeler and hit it.
0:22:50 > 0:22:52If you make this gap narrower,
0:22:52 > 0:22:56it stands to reason that it's not going to go deeper into the pith
0:22:56 > 0:22:58which is absolutely what you don't want.
0:22:58 > 0:23:01If you leave the pith intact, it will make it bitter
0:23:01 > 0:23:03and spoil the end result.
0:23:03 > 0:23:06Put the zest into a small food processor,
0:23:06 > 0:23:08together with some caster sugar.
0:23:19 > 0:23:20Mmm! Fantastic smell.
0:23:20 > 0:23:24It actually almost reminds me of an orange ice lolly. In a way.
0:23:24 > 0:23:30Put the orange and sugar mixture into a pan Add half a litre of milk.
0:23:30 > 0:23:32Warm together.
0:23:34 > 0:23:36Make sure you heat it slowly,
0:23:36 > 0:23:38keeping just below a simmer, while carefully stirring.
0:23:40 > 0:23:43Then leave to infuse for a least an hour.
0:23:43 > 0:23:47Next up is the caramel sauce that gives this dish its name.
0:23:49 > 0:23:52Now, I'm going to weight the granulated sugar for the caramel,
0:23:52 > 0:23:53which we need 120 grams.
0:23:56 > 0:24:00And I'm just going to add a little cold water to this,
0:24:00 > 0:24:04just to dissolve it and help get it going.
0:24:04 > 0:24:06Bring the water and sugar to a simmer.
0:24:08 > 0:24:10It's staring to smell quite toasty now.
0:24:10 > 0:24:13A sort of toasty, nutty, sugary...
0:24:13 > 0:24:15Keep the heat low and cook slowly
0:24:15 > 0:24:18until the sugar turns into a sticky rich caramel.
0:24:18 > 0:24:20Once caramel gets to a certain stage,
0:24:20 > 0:24:22don't answer the phone, don't answer the front door, nothing.
0:24:22 > 0:24:27It's a watched pot never boils, but a watched caramel never burns.
0:24:27 > 0:24:29So keep an eye out.
0:24:31 > 0:24:35Do watch out - molten caramel is very hot, so take care.
0:24:37 > 0:24:41Then pour into tin custard moulds, or porcelain ramekins.
0:24:41 > 0:24:46If you can get the caramel to come up around the edge of the dish,
0:24:46 > 0:24:49but obviously use a cloth like this.
0:24:49 > 0:24:53You just get a more golden finish to the caramel.
0:24:53 > 0:24:55It is still molten, so you can do this. Lovely.
0:24:57 > 0:25:01So leave those to cool and erm... get the eggs.
0:25:01 > 0:25:04This is a rich caramel custard,
0:25:04 > 0:25:09so I'm using three whole eggs and an additional four yolks.
0:25:12 > 0:25:15Add the orange infused milk and whisk again.
0:25:18 > 0:25:23I'm just going to remove any froth from the surface.
0:25:23 > 0:25:26The less air bubbles we have, the better.
0:25:26 > 0:25:28The custard mixture must be smooth.
0:25:30 > 0:25:31To be on the safe side,
0:25:31 > 0:25:34strain the mixture before pouring into the mould.
0:25:36 > 0:25:40Carefully does it. Right to the top. As high as you dare.
0:25:42 > 0:25:45Lovely.
0:25:45 > 0:25:48Place them in a deep oven tray and fill with hot water.
0:25:50 > 0:25:53Cooking the custards in a water bath
0:25:53 > 0:25:55protects them from the hot dry heat of the oven -
0:25:55 > 0:25:59an essential protection for all baked custards.
0:25:59 > 0:26:03I wouldn't want to use neat boiling water, as it were,
0:26:03 > 0:26:06to shock these little delicate custards.
0:26:06 > 0:26:10Then place in the oven at gas mark 2 or 150 degrees.
0:26:11 > 0:26:13Carefully does it.
0:26:13 > 0:26:16And the last thing we need is a little sheet of kitchen foil.
0:26:18 > 0:26:20It is just to help a skin from forming.
0:26:20 > 0:26:24And they're going to be in there for about 35/45 minutes.
0:26:28 > 0:26:32After 40 minutes, give the custards a little nudge
0:26:32 > 0:26:34to check they've set to a nice wobble.
0:26:34 > 0:26:36Then remove from the oven.
0:26:36 > 0:26:39Carefully does it.
0:26:39 > 0:26:43Take out of the tin immediately to prevent overcooking.
0:26:46 > 0:26:49Now leave the custards to cool before covering.
0:26:49 > 0:26:51Put in the fridge for a couple of hours at least.
0:26:56 > 0:26:58When it comes to serving,
0:26:58 > 0:27:02this is how you turn the custard out of its mould.
0:27:02 > 0:27:03A little knife we need.
0:27:05 > 0:27:06Just to run around the edge.
0:27:13 > 0:27:16It's the moment of truth this.
0:27:16 > 0:27:21And just put your fingers, just slightly removing it from the sides.
0:27:23 > 0:27:25And let's do it this way.
0:27:31 > 0:27:35Sometimes you need just a nudge to get an air pocket.
0:27:35 > 0:27:37Then it should just flop out.
0:27:37 > 0:27:39He says! There you are.
0:27:39 > 0:27:41Move it a bit into the middle. It's a great looker, I tell you.
0:27:41 > 0:27:46I mean that's pretty nice.
0:27:46 > 0:27:48I love it really cold, that's the other thing.
0:27:53 > 0:27:55Great texture. If you had that without the caramel,
0:27:55 > 0:27:58you would say, "Oh no, that's not sweet enough."
0:27:58 > 0:28:02This does all the work. This lovely sauce.
0:28:02 > 0:28:06And that gorgeous orange flavour.
0:28:08 > 0:28:10I could eat this pudding forever.
0:28:10 > 0:28:14These sunny puddings are so worth making.
0:28:14 > 0:28:17A particular favourite with children,
0:28:17 > 0:28:19but to be honest, loved by all.
0:28:20 > 0:28:24Next time I'll be showing you five more super recipes.
0:28:24 > 0:28:27All of them special, all of them easily made
0:28:27 > 0:28:29in the comfort of your own kitchen.
0:28:29 > 0:28:32Restaurant quality, but made by you.
0:28:42 > 0:28:45Subtitles by Red Bee Media Ltd
0:28:45 > 0:28:48E-mail subtitling@bbc.co.uk