0:00:05 > 0:00:10This series will show you how anyone can make fantastic food
0:00:10 > 0:00:14and introduce to you some new and exciting ingredients.
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, my passion.
0:00:21 > 0:00:24As a child and teenager, eating was always an adventure.
0:00:24 > 0:00:27I opened my first restaurant aged 20
0:00:27 > 0:00:30and have been in the kitchen ever since.
0:00:30 > 0:00:33But now I'm better known for writing cookery 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!
0:00:46 > 0:00:51Tonight, I'm going to show you five dishes any chef would be proud of,
0:00:51 > 0:00:53and that you can cook in your own kitchen.
0:00:53 > 0:00:57Great home-made food that will impress your friends.
0:00:57 > 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!
0:01:22 > 0:01:26- Hi, Alan.- How are you, Simon?- Very well. I want a nice chicken, please.
0:01:26 > 0:01:31- Nice free-range?- One of those, yes. They're fed on corn and really good.
0:01:31 > 0:01:35- Does that look a good size? - That's fine. Lovely. Perfect.
0:01:35 > 0:01:39When I was growing up, roast chicken was a treat.
0:01:39 > 0:01:43We had it, maybe, at the very most, once a month.
0:01:43 > 0:01:45And now I think it should be a treat again.
0:01:45 > 0:01:48I get such joy out of roasting a fine chicken.
0:01:48 > 0:01:53A chicken roast in the oven is one of the loveliest things to do.
0:01:53 > 0:01:56Nice seasoning,
0:01:56 > 0:01:58basting, the smell of it,
0:01:58 > 0:02:01the skin crisping up, I never tire of it.
0:02:01 > 0:02:05- Thank you very much.- Thank you, Simon.- I'll really enjoy this. Thanks.
0:02:05 > 0:02:07- Take care.- You, too. Bye.
0:02:07 > 0:02:12A wonderful roast chicken for Sunday lunch is a dish that always warms my heart.
0:02:12 > 0:02:15Buy the best quality bird that you can afford.
0:02:15 > 0:02:18But how it is cooked is every bit as important.
0:02:18 > 0:02:21This is how I like to eat a roast chicken.
0:02:21 > 0:02:27I'm here about how to get it right, how to cook it right, how to cook it so it's really delicious.
0:02:27 > 0:02:28Follow this method,
0:02:28 > 0:02:32and I assure you the results will be so rewarding
0:02:32 > 0:02:35you'll want to cook it again and again.
0:02:36 > 0:02:38First of all, I'm going to joint the chicken.
0:02:40 > 0:02:46These are the wing tips. They go towards making a fantastic gravy.
0:02:46 > 0:02:51A really well-made gravy is so very important to any roast.
0:02:51 > 0:02:54Because I want to make the best gravy ever for this,
0:02:54 > 0:02:57I always have some chicken wings in the freezer
0:02:57 > 0:03:01and I'll have them there exactly for this express purpose,
0:03:01 > 0:03:05either to make chicken stocks or to add extra flavour to a gravy.
0:03:05 > 0:03:08I'll add probably a couple of these.
0:03:09 > 0:03:11They're nice and cheap.
0:03:12 > 0:03:15These chopped up bones and giblets make such a difference.
0:03:15 > 0:03:20To begin adding flavour straightaway, heat up some oil to brown them.
0:03:20 > 0:03:24Push them to the edge so the chicken can sit in the middle.
0:03:24 > 0:03:26I used to roast chicken in lots of butter.
0:03:26 > 0:03:29Which is very nice,
0:03:29 > 0:03:35but this one I'm going to do with very little fat because I want just a very simple gravy.
0:03:36 > 0:03:39I need to put just a little bit of oil -
0:03:39 > 0:03:43you don't have to use olive and it doesn't need to be very good olive oil -
0:03:43 > 0:03:45just a little over the chicken.
0:03:45 > 0:03:49And just massage it into the skin of the chicken.
0:03:49 > 0:03:54Season generously, as crisp and salty chicken skin is everyone's favourite bit.
0:03:55 > 0:03:59Salty chicken skin is heaven!
0:04:04 > 0:04:07Wiggle it about a bit till it's settled.
0:04:09 > 0:04:12For a bit of moisture and to help the gravy begin,
0:04:12 > 0:04:14a little bit of Vermouth.
0:04:14 > 0:04:18Dry Vermouth adds a nicely aromatic touch to the chicken juices,
0:04:18 > 0:04:21but you could use dry sherry or just some white wine.
0:04:21 > 0:04:26To kick-start the chicken, give it a fast initial roast for ten minutes at 200 degrees.
0:04:26 > 0:04:29Then turn down to 180.
0:04:29 > 0:04:32A bird this size will need about an hour and 20 minutes.
0:04:32 > 0:04:37Any traditional British roast is incomplete without proper trimmings.
0:04:37 > 0:04:41Chipolata sausages wrapped in streaky bacon are a must
0:04:41 > 0:04:43for my chicken.
0:04:43 > 0:04:45Pop those in.
0:04:47 > 0:04:51Controversially, for these potatoes, I'm steaming them before they go in the oven.
0:04:51 > 0:04:57Not crisp roasted this time, but baked in the savoury chicken juices until sticky and golden.
0:04:57 > 0:04:59Let those steam away.
0:05:01 > 0:05:05Now that the hour and 20 minutes is up, our chicken should be ready.
0:05:05 > 0:05:08Right, I'm just going to look at the chicken
0:05:08 > 0:05:12which I think is about... about right now.
0:05:12 > 0:05:14Looking gorgeous.
0:05:14 > 0:05:18So, with any roast meat, resting is important.
0:05:18 > 0:05:22All roasts should be rested after leaving the oven.
0:05:22 > 0:05:24The meat relaxes and the juices settle,
0:05:24 > 0:05:28making the bird tender and easier to carve, as well.
0:05:28 > 0:05:32Let it drip a bit, because the more juice in there, the better the gravy.
0:05:32 > 0:05:35I can't bore on about it enough, I tell you.
0:05:35 > 0:05:40Even as much as half an hour's resting somewhere warm is just fine.
0:05:40 > 0:05:44Hot plates and piping hot gravy will bring everything together
0:05:44 > 0:05:45perfectly.
0:05:45 > 0:05:49To increase the taste of the juices, add some good chicken stock.
0:05:51 > 0:05:57Now, turn up the heat to reduce it a little so it starts to become a rich, syrupy gravy.
0:05:57 > 0:06:02All these gorgeous crusted edges here, they all go into the gravy.
0:06:02 > 0:06:06They help add colour and also add flavour.
0:06:06 > 0:06:11The bones have now exhausted all their flavour to make this gravy
0:06:11 > 0:06:13and ready to be soaked up by those potatoes.
0:06:13 > 0:06:17After about 20 minutes in the steamer, they should be cooked.
0:06:17 > 0:06:22Remove their skins, revealing the lovely creamy flesh beneath.
0:06:22 > 0:06:24The skins come off very easily.
0:06:24 > 0:06:27It's actually quite a pleasing job, I find.
0:06:27 > 0:06:31I think this is a splendid way of preparing potatoes for any roast
0:06:31 > 0:06:34infusing them with the meat or poultry juices as they bake.
0:06:34 > 0:06:36It's a kind of double delight
0:06:36 > 0:06:39as there will be more gravy to come anyway.
0:06:39 > 0:06:43And, you know what, I won't eat roast chicken without bread sauce.
0:06:43 > 0:06:46So, milk first. About 500mls.
0:06:48 > 0:06:52Add a medium chopped onion, salt, pepper and three bay leaves.
0:06:54 > 0:06:57I like it quite clovey, so I'm going to put eight, let's say.
0:06:57 > 0:06:59And a bit of nutmeg.
0:06:59 > 0:07:01Just pop that in.
0:07:02 > 0:07:04Last thing, a good knob of butter.
0:07:04 > 0:07:07A buttery bread sauce is a good bread sauce.
0:07:07 > 0:07:10Bring to a simmer, switch off the heat, cover
0:07:10 > 0:07:14and leave to infuse for half an hour.
0:07:14 > 0:07:16We're almost ready.
0:07:16 > 0:07:21Sieve the flavoured milk. Push every last bit of flavour out of there.
0:07:21 > 0:07:25Add a tablespoon of cream to enrich the sauce
0:07:25 > 0:07:28then stir in the soft, white breadcrumbs.
0:07:28 > 0:07:31Fresh white breadcrumbs will swell in the milk.
0:07:31 > 0:07:34Keep that on a very low light.
0:07:34 > 0:07:35Just to keep warm.
0:07:35 > 0:07:38Now that everything's cooked and ready,
0:07:38 > 0:07:40surely it's time to eat?
0:07:41 > 0:07:45Angle a sharp knife so it carves the breast into perfect slices.
0:07:45 > 0:07:49Two lovely little bacon sausage rolls.
0:07:49 > 0:07:52These little potatoes are fantastic.
0:07:54 > 0:07:56Gravy. Tasty, tasty gravy.
0:07:58 > 0:08:01And last, but not least, the bread sauce.
0:08:06 > 0:08:08Mmm!
0:08:08 > 0:08:11It is an "Mmm" dish, actually, it really is.
0:08:11 > 0:08:15And it's a really British taste.
0:08:15 > 0:08:19It's a really savoury plate of food.
0:08:19 > 0:08:22I don't think there's anything else quite like it, honestly.
0:08:22 > 0:08:27So let's say cheers to the great British roast chicken.
0:08:27 > 0:08:30Do make a special Sunday and go and get a good chicken.
0:08:30 > 0:08:32And do it this way.
0:08:33 > 0:08:37A fine roast chicken is one of the most special things to eat.
0:08:37 > 0:08:40And for me, it will always be a treat.
0:08:54 > 0:08:59There's nothing nicer than a glass of chilled wine and something to nibble when you get home from work.
0:08:59 > 0:09:04My friend Rachel gave me a recipe for cheese biscuits some time ago.
0:09:04 > 0:09:07And I never tire of making them.
0:09:11 > 0:09:16It is important to stick to these measurements.
0:09:24 > 0:09:27It must be plain flour, not strong white flour or pasta flour.
0:09:27 > 0:09:29Just ordinary plain flour.
0:09:31 > 0:09:33A good pinch of Cayenne.
0:09:33 > 0:09:36I'm quite generous with this. I like it quite poky.
0:09:36 > 0:09:41For a bit more oomph, add a teaspoon of mustard powder.
0:09:49 > 0:09:51In that goes.
0:09:52 > 0:09:54Let's give it a whizz.
0:09:57 > 0:10:03At this stage, it looks like pastry crumbs before you add any water.
0:10:03 > 0:10:08When I first made this, I thought, "It needs something to bind it together.
0:10:08 > 0:10:12"An egg, or maybe a touch of water." But no. It does all come together.
0:10:17 > 0:10:18There we are.
0:10:18 > 0:10:22Is that not one of the simplest mixtures ever?
0:10:22 > 0:10:24It's beautiful.
0:10:24 > 0:10:27I love things that come together so easily like that.
0:10:27 > 0:10:29Very nice!
0:10:29 > 0:10:34This cheese pastry is easier to roll out after resting for 30 minutes in the fridge.
0:10:52 > 0:10:55Now, I'm going to cut this in half crossways
0:10:55 > 0:11:00as we're going to make one lot of plain cheese biscuits and the other half jalapenos.
0:11:00 > 0:11:06From the first batch of pastry, roll out a square to the thickness of two pound coins.
0:11:07 > 0:11:09Trim the edges.
0:11:09 > 0:11:12You will also need some beaten egg.
0:11:16 > 0:11:19Now brush the cheese pastry with the beaten egg
0:11:19 > 0:11:22and sprinkle with a little more Parmesan.
0:11:23 > 0:11:26I'm being relatively generous with this. Right up to the edge.
0:11:29 > 0:11:32Cut into small rectangles.
0:11:32 > 0:11:35I make it a bit of a palaver and like it all the same size
0:11:35 > 0:11:39but don't get in a hissy fit about it!
0:11:41 > 0:11:44For the remaining pastry, I want to add an extra something.
0:11:44 > 0:11:49A slice or two of jalapeno pepper, which really makes them tingle!
0:11:50 > 0:11:52Again, coat with egg.
0:11:56 > 0:11:59Put on a slice of jalapeno and again sprinkle with Parmesan.
0:12:01 > 0:12:04Then both biscuits into the oven for ten minutes.
0:12:10 > 0:12:12That's good. There is a point
0:12:12 > 0:12:15where there's just that moment
0:12:15 > 0:12:19of just cooked and just undercooked.
0:12:19 > 0:12:22And these are spot-on.
0:12:22 > 0:12:26The cheesiest little what's-its I know.
0:12:28 > 0:12:31Very pleased with those, even though I say so myself!
0:12:31 > 0:12:34You can see how easy it is to make.
0:12:34 > 0:12:38It's something to make at the weekend when you've got time to do some baking.
0:12:40 > 0:12:44Crunchy, cheesy, as they should be.
0:12:44 > 0:12:45Melt in the mouth.
0:12:45 > 0:12:50That nice salty Parmesan edge. A little hit of Cayenne.
0:12:54 > 0:12:56Yep. Mmm!
0:12:57 > 0:12:59They are so moreish!
0:12:59 > 0:13:03These biscuits keep well in a sealed container for a few days.
0:13:03 > 0:13:08But they're so good, I've never known them to last that long!
0:13:12 > 0:13:16Every ingredient in my kitchen is important.
0:13:16 > 0:13:18And some make appearances more than others.
0:13:18 > 0:13:22But the one that's always at my fingertips is salt.
0:13:22 > 0:13:25I can't live without it!
0:13:25 > 0:13:29The coast of Cornwall is a particularly fine source.
0:13:29 > 0:13:35It takes four days to turn the seawater into sea salt.
0:13:36 > 0:13:39It is filtered through a tangle of pipes and stored in tanks.
0:13:41 > 0:13:47When the crystals get too heavy, they sink to the bottom, ready to be dredged out by hand, then dried.
0:13:48 > 0:13:53Salt is one of the oldest forms of preserving as well as for seasoning.
0:13:53 > 0:13:57Simply, it makes everything taste better.
0:13:57 > 0:14:02Good sea salt is perfect for curing raw meat and fish.
0:14:02 > 0:14:07This process draws out the moisture and firms up the flesh.
0:14:07 > 0:14:09Cooking without heat.
0:14:09 > 0:14:12A little bit of time spent in the week
0:14:12 > 0:14:15means you'll have something really special for the weekend.
0:14:15 > 0:14:19If you like the texture of smoked salmon, this should suit you too.
0:14:19 > 0:14:24I like the way that I'm going to do this
0:14:24 > 0:14:28because it's all going to happen in this container that I bought the fish in.
0:14:28 > 0:14:33I'm going to take the fish out, pop it over here for the moment.
0:14:33 > 0:14:38You will need 500g of centre-cut salmon fillet, bones removed.
0:14:41 > 0:14:43Salmon and dill make the perfect marriage.
0:14:43 > 0:14:49Always have. Whoever thought it would go with salmon is a genius, because it's terrific.
0:14:49 > 0:14:51I love using flaky sea salt
0:14:51 > 0:14:54as it runs through my fingers. Its coarse texture
0:14:54 > 0:14:58helps to draw the moisture out of the fish more gently.
0:14:59 > 0:15:04The unique taste of this salmon is its sweet and salty combination.
0:15:04 > 0:15:08To complete the curing process, add a little vodka or gin.
0:15:10 > 0:15:13And pepper. A lot of white pepper.
0:15:13 > 0:15:19Best thing is to just keep going until you think it's enough, and then do a bit more!
0:15:22 > 0:15:23You almost can't overdo it.
0:15:24 > 0:15:28Whizz everything together until it's a bright green paste.
0:15:29 > 0:15:33Give it a little scrape down.
0:15:33 > 0:15:37Smells very good, smells almost... You could put it in the bath, actually!
0:15:42 > 0:15:48Place half the mix in the container, then lay the salmon flesh-side-down and cover with the rest.
0:15:54 > 0:15:57I really like the fact that you don't need any clingfilm,
0:15:57 > 0:16:02it's just...nice packaging!
0:16:03 > 0:16:04That's it.
0:16:04 > 0:16:08Very easy. Now, pop it in the fridge for a couple of days,
0:16:08 > 0:16:10turning it over now and then.
0:16:24 > 0:16:27When the salmon is ready, make the traditional garnishes.
0:16:27 > 0:16:30A cucumber salad and some mustard sauce.
0:16:31 > 0:16:34I always peel cucumber.
0:16:34 > 0:16:39You don't want this cucumber too thin. About... About that.
0:16:42 > 0:16:46Add caster sugar, a little salt and a generous grinding of white pepper
0:16:46 > 0:16:48before mixing together.
0:16:48 > 0:16:51Finally, add a little white wine vinegar.
0:16:52 > 0:16:57Put it into a small bowl and leave in the fridge for about an hour.
0:16:57 > 0:17:01This cucumber salad should be served really cold.
0:17:02 > 0:17:05For the mustard sauce, begin with some Dijon mustard.
0:17:10 > 0:17:13Once again, some sea salt, white pepper and some sugar.
0:17:15 > 0:17:18A squeeze of lemon to brighten the flavour.
0:17:20 > 0:17:22Add a touch of dried dill
0:17:22 > 0:17:25then mix it all together.
0:17:27 > 0:17:29We're going to make this like a mayonnaise
0:17:29 > 0:17:33with ordinary salad oil. You do not want olive oil in this.
0:17:33 > 0:17:37Whisk in a light oil such as sunflower until you have a loosely thick sauce.
0:17:40 > 0:17:42Good. Sauce is done.
0:17:49 > 0:17:52The salt has now cured the salmon.
0:17:52 > 0:17:55The dill has delicately flavoured it
0:17:55 > 0:17:59and its colour has changed to a nice deep orange.
0:18:00 > 0:18:02Now you need to rinse the fish.
0:18:02 > 0:18:06It doesn't matter if a few specks of dill are left behind.
0:18:06 > 0:18:08I just want to get rid of the excess.
0:18:09 > 0:18:13Just do long strokes
0:18:13 > 0:18:16with a serrated knife.
0:18:16 > 0:18:19That's usually the best one to use.
0:18:19 > 0:18:21A lovely deep pink colour inside.
0:18:21 > 0:18:23Just one more slice.
0:18:27 > 0:18:30It's the prettiest plateful of food.
0:18:30 > 0:18:32A little sauce.
0:18:32 > 0:18:36A perfect thing to eat with gravadlax is some rye bread.
0:18:39 > 0:18:40A piece of fish...
0:18:44 > 0:18:46..a little slice of cucumber.
0:18:46 > 0:18:48A bit of a smear of the sauce.
0:18:49 > 0:18:50And here we go!
0:18:55 > 0:18:58Lovely. It's a really nice combo, that.
0:18:58 > 0:19:02The creamy sauce, a crunch of cucumber,
0:19:02 > 0:19:06the soft silkiness of the fish, it's a winner, really.
0:19:06 > 0:19:11It's very pleasing to have something ticking over in the fridge while you do other things.
0:19:11 > 0:19:16Also, this traditional Scandinavian delicacy is perfect for picnics.
0:19:23 > 0:19:26It's hard not to be tempted by certain ingredients.
0:19:28 > 0:19:31I find all good cheese irresistible.
0:19:31 > 0:19:34But there is one blue cheese which is legendary.
0:19:34 > 0:19:37That cheese is Roquefort.
0:19:41 > 0:19:45Its origins started in a small town buried deep in the mountains
0:19:45 > 0:19:47in southern France.
0:19:48 > 0:19:53Roquefort is made with ewes' milk and only the finest milk is used for the cheese.
0:19:53 > 0:19:58But it is only one of the factors that help produce its unique flavour.
0:20:02 > 0:20:05Legend tells the wonderful story of a young shepherd
0:20:05 > 0:20:10sitting in a cave having his lunch of bread and cheese when a pretty girl passes by.
0:20:11 > 0:20:15He abandons his meal in favour of the girl,
0:20:15 > 0:20:20only returning to the cave months later to find his bread and cheese covered in mould.
0:20:20 > 0:20:23Intrigued to see what the cheese was like, he tasted it
0:20:23 > 0:20:26and found it very much to his liking!
0:20:26 > 0:20:29Romantic and lovely though this story surely is,
0:20:29 > 0:20:33there is something very special about the caves where Roquefort matures.
0:20:33 > 0:20:39It is the air that ventilates the caves which helps the bacteria grow,
0:20:39 > 0:20:43producing the sweet and salty cheese that I adore.
0:20:46 > 0:20:49Roquefort may only be made in the caves of this region.
0:20:49 > 0:20:52It is unique and wonderful eaten on its own,
0:20:52 > 0:20:58however, it is also lovely combined with sweet pears and bitter chicory leaves in this simple salad.
0:21:05 > 0:21:10Refreshing salad leaves in a bowl of iced water perks them up no end.
0:21:12 > 0:21:16Here I've got a mixture of both red
0:21:16 > 0:21:19and the more common white chicory.
0:21:21 > 0:21:24You could use any bitter leaf, but for this salad
0:21:24 > 0:21:27I prefer to use this shape of chicory.
0:21:28 > 0:21:30Give them a nice fondle!
0:21:32 > 0:21:35Leave those to soak in iced water for about ten minutes.
0:21:38 > 0:21:41Pour off the water and dry the leaves.
0:21:41 > 0:21:48I rather like these old-fashioned salad shakers, as I'm quite an old-fashioned sort of fellow!
0:21:48 > 0:21:52If you have a much-more efficient spinner, use that.
0:21:56 > 0:22:02Remember, Roquefort is salty, so for a nice contrast between the bitter leaves and the cheese
0:22:02 > 0:22:04use something sweet and fruity.
0:22:06 > 0:22:08Nice and fragrant, these.
0:22:09 > 0:22:13You can't better the best combination, and this is one of those.
0:22:13 > 0:22:15It's really... It's perfect.
0:22:15 > 0:22:17This is not a complicated salad.
0:22:17 > 0:22:20In fact, it is more of an assembly.
0:22:20 > 0:22:24Arrange the chicory on a large handsome plate and add the pear.
0:22:24 > 0:22:30Just take a peeler, and in thin slivers - you can use a knife
0:22:30 > 0:22:32but I love using my peeler! -
0:22:32 > 0:22:33and just drape...
0:22:36 > 0:22:40..drape the pear over the leaves.
0:22:45 > 0:22:49A nice glass of fruity red wine would be perfect with this.
0:22:49 > 0:22:50Crumble, crumble.
0:22:53 > 0:22:57It's just...as much as you want
0:22:57 > 0:22:59or as little as you want.
0:22:59 > 0:23:02But with me it's going to be fairly much!
0:23:03 > 0:23:08You want the salty lumps. Little explosions of saltiness.
0:23:08 > 0:23:09And cheesiness.
0:23:09 > 0:23:11There we are. I've used it all.
0:23:12 > 0:23:14Lick fingers!
0:23:14 > 0:23:16And finally,
0:23:16 > 0:23:18the finishing touches.
0:23:20 > 0:23:21Black pepper,
0:23:21 > 0:23:24slightly rare for me, not too fine.
0:23:24 > 0:23:28It's nice to have little moments of it on your tongue.
0:23:28 > 0:23:30And delicious walnut oil.
0:23:32 > 0:23:35Don't want any crunchy nuts in it, just my oil.
0:23:39 > 0:23:44It's a great salad, this. It seems obvious to say there's nothing wrong with it.
0:23:44 > 0:23:50But there's something that's just very good about it.
0:23:50 > 0:23:53I can't think of anything nicer for lunch with a chum.
0:23:53 > 0:23:59A glass of fruity red wine. All is right with the world with this salad.
0:24:01 > 0:24:04Salty and sweet, bitter and oily,
0:24:04 > 0:24:07this is a clever little salad and can be put together in minutes.
0:24:17 > 0:24:20Most of my favourite puddings come from childhood.
0:24:20 > 0:24:24And none is more memorable than rice pudding.
0:24:25 > 0:24:30It's not to everybody's taste. Some have terrible memories of school rice pudding.
0:24:30 > 0:24:34But I'm going to show you how to make it into a beautiful rice pudding.
0:24:35 > 0:24:37This is comfort food at its best,
0:24:37 > 0:24:41especially when made in the most traditional way.
0:24:42 > 0:24:44Pre-heat the oven to 150 degrees.
0:24:44 > 0:24:49Now measure out 40 grams of unsalted butter.
0:24:49 > 0:24:52It is fairly exact amounts in this pudding.
0:24:52 > 0:24:56I like to do it like this. Some say, "Oh, just throw it all together."
0:24:56 > 0:25:01But the exactness of it, I think, is important to the finished dish.
0:25:01 > 0:25:04So I'm going to do it this way.
0:25:04 > 0:25:07Dead on. Onto the stove.
0:25:07 > 0:25:09Put it on a lowish light.
0:25:09 > 0:25:14You will usually find pudding rice in the baking section of most supermarkets.
0:25:18 > 0:25:20Pour in some golden caster sugar
0:25:20 > 0:25:22and season with a good pinch of salt.
0:25:24 > 0:25:27Stir it around so all the rice gets coated.
0:25:27 > 0:25:31In a minute, the butter will start to separate out from the sugar.
0:25:31 > 0:25:33Right.
0:25:33 > 0:25:35That's done.
0:25:35 > 0:25:36And in with the milk.
0:25:42 > 0:25:48And all that at the bottom, as you'll feel with your spoon, is very crunchy.
0:25:48 > 0:25:50It's gone into lumps.
0:25:50 > 0:25:52This is intentional.
0:25:52 > 0:25:57But as this milk warms through, it'll melt all the sugar away so don't worry!
0:25:57 > 0:25:58It'll all come together.
0:25:59 > 0:26:04Keep stirring until all those sugary bits have dissolved
0:26:04 > 0:26:06and then pour in some double cream.
0:26:07 > 0:26:09A little vanilla makes it taste even better.
0:26:10 > 0:26:13Oh, go on, a drop more!
0:26:17 > 0:26:21Some like to put fruit in it, like raisins, or things like that.
0:26:21 > 0:26:22I like mine pretty plain.
0:26:22 > 0:26:26My brother and I's children always stir jam into it.
0:26:26 > 0:26:27Mine usually turn out a pale pink,
0:26:27 > 0:26:30and my brother's was a much deeper colour.
0:26:30 > 0:26:34But we would stir and stir until it went this mad colour.
0:26:34 > 0:26:39The reason I like cooking it in the pan straight from the heat of the stove into the oven
0:26:39 > 0:26:44is as it's coming to the boil, and it goes into the oven, there's no heat loss
0:26:44 > 0:26:50and this method ensures you'll get that nice even mass of rice
0:26:50 > 0:26:52and milk.
0:26:52 > 0:26:54Rice pudding and nutmeg go hand in hand,
0:26:54 > 0:26:56so be generous with it.
0:26:56 > 0:26:58Now bring everything quietly to a simmer.
0:27:00 > 0:27:02Bake in the oven for about an hour
0:27:02 > 0:27:04or maybe slightly more.
0:27:07 > 0:27:09Check on the pudding half-way through.
0:27:11 > 0:27:13Yeah, it's still quite liquid
0:27:13 > 0:27:17and you can see this "tarpaulin", skin of mine, doing its thing.
0:27:17 > 0:27:22Smells fantastic! I'm going to pop a bit of foil on top.
0:27:22 > 0:27:26Just so that it'll carry on cooking but not brown too much.
0:27:26 > 0:27:29All you need is to do that.
0:27:31 > 0:27:33Don't wrap it round, just rest it on top.
0:27:36 > 0:27:39As the pudding cooks, the rice very slowly swells,
0:27:39 > 0:27:43giving it a wobble and creaminess that is unsurpassed.
0:27:45 > 0:27:47I think we're there.
0:27:57 > 0:27:59Moment of truth!
0:28:13 > 0:28:19It seems odd to say, "Melts in the mouth", but the rice is so lovely and so soft
0:28:19 > 0:28:22it's a perfect pudd, that's what it is!
0:28:23 > 0:28:26Lovely, lovely rice pudding, all milky and sweet.
0:28:26 > 0:28:29Nothing nicer!
0:28:32 > 0:28:37Next time, I'll be showing you five more super recipes,
0:28:37 > 0:28:41all of them special, all easily made in the comfort of your own kitchen.
0:28:41 > 0:28:44Restaurant quality, but made by you!
0:29:05 > 0:29:07Subtitles by Red Bee Media Ltd