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,
0:00:10 > 0:00:14and introduce to you some new and exciting ingredients.
0:00:14 > 0:00:17I'm Simon Hopkinson, and cooking means the world to me.
0:00:17 > 0:00:20I love cooking - it's my life, it's my passion.
0:00:20 > 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 > 0:00:34But now I'm better known for writing cookery books.
0:00:35 > 0:00:38For me, nothing beats cooking at home.
0:00:38 > 0:00:44It's my real inspiration and I want to share my love of it with you.
0:00:44 > 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 > 0:00:54and that you can cook in your own kitchen.
0:00:54 > 0:00:58Great homemade food that will impress your friends.
0:00:58 > 0:01:02Follow my lead, and you'll be able to cook some exceptionally good food.
0:01:02 > 0:01:03I just love it.
0:01:12 > 0:01:16Bury, in Lancashire, as it was known when I was growing up,
0:01:16 > 0:01:18remains close to my heart.
0:01:18 > 0:01:21My parents shopped at the market at least three times a week
0:01:21 > 0:01:23and it was second nature to them.
0:01:23 > 0:01:25There were no supermarkets then.
0:01:25 > 0:01:29This is where my interest in good food really began.
0:01:33 > 0:01:36Great. Lovely. Old-fashioned vegetable stall,
0:01:36 > 0:01:37the sort my mum loved.
0:01:37 > 0:01:40Little potatoes - these are wonderful for potato salad.
0:01:40 > 0:01:45Steam them, peel them, chop them. Spring onions, chives,
0:01:45 > 0:01:48hot into the dressing - best potato salad you'll ever eat.
0:01:49 > 0:01:50And Maris Piper,
0:01:50 > 0:01:53perfect for chips. THE chipping potato.
0:01:53 > 0:01:55Peel them, wash them, deep-fry them, crisp.
0:01:57 > 0:02:00Finally, lovely King Edwards, Ted Edwards,
0:02:00 > 0:02:03as they were sometimes called, great for mash, for roasties.
0:02:03 > 0:02:05They collapse brilliantly,
0:02:05 > 0:02:07so are perfect for the soup I'm going to make.
0:02:07 > 0:02:11This is how I make a simple and satisfying potato soup.
0:02:11 > 0:02:13Cheap to make, yet it tastes so good.
0:02:14 > 0:02:16One large onion to begin with.
0:02:18 > 0:02:20Melt some butter in a pan.
0:02:22 > 0:02:25The butter's sizzling, so in with the bacon.
0:02:25 > 0:02:29Five rashers of bacon will give this soup a fuller flavour,
0:02:29 > 0:02:31but for a pure vegetable soup, just leave it out.
0:02:32 > 0:02:37When using potatoes in soup, they must always be peeled.
0:02:37 > 0:02:40More than anything else, I want this soup to have...
0:02:40 > 0:02:42You know when you put the first spoonful in your mouth
0:02:42 > 0:02:44of a soup that's really nice?
0:02:44 > 0:02:47You just go "Mmm!" and really mean it.
0:02:47 > 0:02:48And that's how I want this to be.
0:02:48 > 0:02:51'Cut them into small pieces.'
0:02:51 > 0:02:52There we are.
0:02:52 > 0:02:54'And rinse out some of the starch.'
0:02:54 > 0:02:57Don't rinse these for too long. They just need to, um...
0:02:57 > 0:03:01Till the water runs a little bit clear.
0:03:03 > 0:03:05Just drain off the potatoes.
0:03:05 > 0:03:09Use the melted bacon fat for frying the onions.
0:03:09 > 0:03:11Put the rashers to one side for later.
0:03:11 > 0:03:15Tip in the chopped onions and stir.
0:03:15 > 0:03:17A lovely smell of frying onions.
0:03:17 > 0:03:20When the onions have become soft,
0:03:20 > 0:03:22add some stock.
0:03:23 > 0:03:24Pop the potatoes in.
0:03:28 > 0:03:32Now, reintroduce the bacon, some pepper,
0:03:32 > 0:03:34and a bay leaf, and gently simmer.
0:03:34 > 0:03:38I know what I want this soup to be - not too refined,
0:03:38 > 0:03:40but I have a thing about scum,
0:03:40 > 0:03:43so I'm going to just get some kitchen roll...
0:03:45 > 0:03:48..and just remove that.
0:03:49 > 0:03:53Like that. Just pop it...
0:03:53 > 0:03:55That's fine. Pop the lid on now.
0:03:58 > 0:04:01So, turn the heat right down,
0:04:01 > 0:04:03and let it get on with itself.
0:04:04 > 0:04:07Around about 20 minutes should be enough.
0:04:12 > 0:04:16Now then, that's what we want.
0:04:16 > 0:04:19Lovely, collapsing, breaking up.
0:04:20 > 0:04:25This way, it adds a lovely, soft texture to the soup.
0:04:25 > 0:04:27Just try it with your fingers, yeah.
0:04:27 > 0:04:30Remove the bacon - crisp it up for a sandwich, if you like -
0:04:30 > 0:04:34then fish out the bay leaf. I think a liquidiser makes this soup
0:04:34 > 0:04:37too smooth, so I prefer to use this manual method.
0:04:37 > 0:04:42Now, I think I gave this to my mum, and she's no longer with us.
0:04:42 > 0:04:44I wanted to bring it back home to me,
0:04:44 > 0:04:46and I've had it for quite a few years.
0:04:46 > 0:04:48It does what it says - it...
0:04:48 > 0:04:50It mills vegetables,
0:04:50 > 0:04:52or it mills soup.
0:04:52 > 0:04:55I like the texture that this gives to the soup - not too smooth,
0:04:55 > 0:04:58but of an even texture throughout.
0:04:59 > 0:05:03This is a lovely... I love this, the limpidity of this soup.
0:05:05 > 0:05:10To add a lovely soft richness to the soup, garnish with sour cream.
0:05:10 > 0:05:14Also, add chopped chives to accentuate the onion flavour.
0:05:14 > 0:05:18Not so boring-looking now that it's got that garnish, which is...
0:05:18 > 0:05:20Quite a pretty bowl, really,
0:05:20 > 0:05:23but I'm going to have a little taste.
0:05:25 > 0:05:28Mum-umm, yes! It's, it's an "umm" soup,
0:05:28 > 0:05:30definitely an "umm" soup.
0:05:30 > 0:05:33There is nothing difficult about this soup - onions, potatoes,
0:05:33 > 0:05:35stock, all pureed together
0:05:35 > 0:05:39to make something both delightful and nourishing.
0:05:44 > 0:05:48A snack may be a snack, but a special snack will be unforgettable.
0:05:48 > 0:05:52When a little trouble is taken, even the most obvious can become
0:05:52 > 0:05:54extra delicious.
0:05:54 > 0:05:58I'm going to make a sandwich, but not just any old sandwich.
0:05:58 > 0:06:00Oh, let's call it a gourmet sandwich.
0:06:00 > 0:06:06This super-crisp ham and cheese sandwich is very clever,
0:06:06 > 0:06:08and the first time I munched on this
0:06:08 > 0:06:11was in the most famous bar in Venice.
0:06:11 > 0:06:14Of course, a fine snack needs fine ingredients,
0:06:14 > 0:06:16so choose the best for the job.
0:06:16 > 0:06:17Use the cheese of your choice.
0:06:17 > 0:06:19Gruyere is particularly good here,
0:06:19 > 0:06:22because it has a lovely melting quality.
0:06:23 > 0:06:26Grate into a food processor.
0:06:26 > 0:06:27Add two egg yolks.
0:06:27 > 0:06:29A tablespoon of Worcestershire sauce.
0:06:29 > 0:06:31A few shakes of Tabasco.
0:06:35 > 0:06:38A teaspoon of dried mustard powder.
0:06:38 > 0:06:41And a shake or two of cayenne.
0:06:41 > 0:06:43Little pinch of salt.
0:06:45 > 0:06:47So, all in, let's give it a whizz.
0:06:49 > 0:06:52About halfway through, add a touch of cream,
0:06:52 > 0:06:55but only if the mixture seems too stiff.
0:06:55 > 0:06:57If not, then leave it out.
0:06:59 > 0:07:01That's fine.
0:07:01 > 0:07:03'This mixture is hardly worth making in small quantities
0:07:03 > 0:07:05'but, kept in a sealed container,
0:07:05 > 0:07:08'it will keep in the fridge for three to four weeks.
0:07:08 > 0:07:12Spread the mixture onto two pieces of bread.
0:07:12 > 0:07:15I'm obsessed with mustard - I like all sorts of mustard.
0:07:15 > 0:07:17'And then add ham.
0:07:17 > 0:07:21'Remove the crusts for a neat look.'
0:07:21 > 0:07:23And then into nice little fingers.
0:07:25 > 0:07:28Coat the sandwich with olive oil,
0:07:28 > 0:07:33then cook on a very low heat until crusted and golden on both sides.
0:07:35 > 0:07:37Right, I think they're ready.
0:07:38 > 0:07:40And there it is.
0:07:44 > 0:07:47Well, it's certainly got that crunch.
0:07:47 > 0:07:50It's just deeply savoury and very dainty.
0:07:50 > 0:07:54The first time you bite into this sandwich, you will realise
0:07:54 > 0:07:56what all the fuss is about.
0:07:56 > 0:07:59It is, quite simply, brilliant.
0:08:05 > 0:08:09There are certain ready-made products I'm quite happy to buy,
0:08:09 > 0:08:13but one thing in particular I always make from scratch -
0:08:13 > 0:08:14mayonnaise.
0:08:14 > 0:08:18If I happen to have some cold left-over lamb breast, for instance,
0:08:18 > 0:08:21I'll fry it in breadcrumbs till crisp
0:08:21 > 0:08:22and serve with a punchy
0:08:22 > 0:08:24garlic mayonnaise.
0:08:24 > 0:08:27It is one of the first things I ever made and that I remember making,
0:08:27 > 0:08:29aged about 13 - 12, 13 -
0:08:29 > 0:08:33and the olive oil came from the chemist, a small bottle.
0:08:33 > 0:08:36The first time, I got it all wrong and it split
0:08:36 > 0:08:39and my mother said, "Well, you're not going to make that again,
0:08:39 > 0:08:43"because that's one egg yolk gone and all that oil."
0:08:43 > 0:08:48Which wasn't, obviously, terribly good oil, and expensive.
0:08:48 > 0:08:51But I persevered and I did get it right
0:08:51 > 0:08:54and now it's possible to get it right every time,
0:08:54 > 0:08:58and I just want to show you a pretty foolproof method.
0:09:00 > 0:09:04'For the mayonnaise, separate the yolks from two eggs.
0:09:04 > 0:09:07'The deeper the colour of the yolk, the more golden the result.'
0:09:10 > 0:09:13Be a good egg, get good eggs - that's my motto.
0:09:14 > 0:09:18Add a couple of teaspoons of smooth Dijon mustard.
0:09:18 > 0:09:21Season with a pinch of salt and some white pepper,
0:09:21 > 0:09:24then vigorously whisk together,
0:09:24 > 0:09:27while slowly trickling in some sunflower oil.
0:09:29 > 0:09:30Speed up a bit.
0:09:30 > 0:09:34This trickling at the beginning IS important,
0:09:34 > 0:09:37but you can go much, much faster as we get on with it.
0:09:39 > 0:09:41I like to use an equal mix
0:09:41 > 0:09:43of sunflower and olive oils.
0:09:43 > 0:09:46Using only olive oil is too strong here.
0:09:46 > 0:09:48I'm going to add a bit of olive oil now.
0:09:53 > 0:09:57Don't be frightened - it's all right, it's looking lovely.
0:09:57 > 0:10:01Once it gets really thick, loosen with a little lemon juice.
0:10:01 > 0:10:03Just a touch.
0:10:03 > 0:10:06More olive oil, slosh it in.
0:10:09 > 0:10:12Making mayonnaise doesn't take long and, believe me,
0:10:12 > 0:10:14it's well worth the effort.
0:10:15 > 0:10:17MAYONNAISE SLAPS
0:10:17 > 0:10:20Listen to it, as well - it's such a great sound.
0:10:20 > 0:10:23I don't think that was too difficult, do you?
0:10:23 > 0:10:26It's a bit of... Bit of whizzing about.
0:10:26 > 0:10:30Now that's made, let's prepare the lamb.
0:10:30 > 0:10:33There is nothing wrong with leftovers
0:10:33 > 0:10:37and this is cold breast of lamb.
0:10:37 > 0:10:41What is so special here is the lovely contrast
0:10:41 > 0:10:44between the hot slice of crusty lamb and the cool mayonnaise.
0:10:44 > 0:10:47Season with some salt and pepper.
0:10:47 > 0:10:49Dust with flour.
0:10:49 > 0:10:52Then beat a couple of eggs.
0:10:52 > 0:10:57Dip the lamb in egg and coat in breadcrumbs.
0:10:57 > 0:10:59Put them into a non-stick pan
0:10:59 > 0:11:03and slowly fry until golden on both sides.
0:11:06 > 0:11:08'While they are cooking,
0:11:08 > 0:11:11'add a small clove of crushed garlic to the mayonnaise.'
0:11:12 > 0:11:15And don't be afraid of using a garlic press - I'm all for them.
0:11:15 > 0:11:18Just gently squeeze, and...
0:11:18 > 0:11:21just as parts come through, squeeze again - just scrape it off.
0:11:21 > 0:11:24That way, you'll get the finest bits of garlic,
0:11:24 > 0:11:28rather than great sort of squiggles coming out, if you like.
0:11:29 > 0:11:31Garnish with watercress and serve.
0:11:34 > 0:11:36Great snack, this, you know.
0:11:36 > 0:11:41It's a lovely little lunchtime thing, it's a lovely little supper.
0:11:44 > 0:11:49There it is. The only other thing it needs is a further spritz of lemon,
0:11:49 > 0:11:51just to sharpen it.
0:11:53 > 0:11:56I think that's a star in itself,
0:11:56 > 0:11:58and it's delicious.
0:12:00 > 0:12:01Leftovers are really good
0:12:01 > 0:12:03when treated as well as this,
0:12:03 > 0:12:07and eaten with garlic mayonnaise, simply divine.
0:12:15 > 0:12:20Don't be a creature of habit - try and expand your vegetable shopping.
0:12:20 > 0:12:24There are lots of different flavours and textures to discover.
0:12:24 > 0:12:27Fennel being a case in point.
0:12:27 > 0:12:31Nice fennel, when you can find it, is easier to cook than you think,
0:12:31 > 0:12:33and this charming recipe shows it at its best.
0:12:37 > 0:12:40Fennel is easier to come by than you might think,
0:12:40 > 0:12:43and tastes wonderful when thoughtfully prepared.
0:12:47 > 0:12:50First of all, it needs trimming up slightly.
0:12:50 > 0:12:54Just at an angle on each side, so that it looks quite sweet.
0:12:54 > 0:12:56Trim off its bottom a bit.
0:12:57 > 0:13:00Chop the fennel in half, but don't throw away the stalks.
0:13:00 > 0:13:02These will be added to the pot
0:13:02 > 0:13:06to help intensify the flavour of the dish.
0:13:06 > 0:13:10The first in is going to go these lovely, very important trimmings,
0:13:10 > 0:13:13which will give the sauce a lovely depth of flavour.
0:13:15 > 0:13:17Just lay the fennel pieces in the pot,
0:13:17 > 0:13:20so you want a nice snug fit.
0:13:21 > 0:13:24Little bit of salt - not too much.
0:13:24 > 0:13:28Grind of pepper - I'm using white for this.
0:13:28 > 0:13:34So, my favourite dry vermouth - about three tablespoonfuls.
0:13:35 > 0:13:39'To make the sauce extra tasty, add some pastis, which accentuates
0:13:39 > 0:13:41'the natural aniseed flavour in the fennel.
0:13:41 > 0:13:43'You'll find it in the spirit section.'
0:13:43 > 0:13:45Little trickle there.
0:13:45 > 0:13:48'If you don't want to use it, then add a little more vermouth.'
0:13:48 > 0:13:52It is optional, but essential for me.
0:13:52 > 0:13:57For the fennel to retain its natural taste, it is best simply braised
0:13:57 > 0:13:59in its own juices.
0:13:59 > 0:14:03Tuck around some tin foil so that the vegetable effectively steams -
0:14:03 > 0:14:04it's a method that works well.
0:14:04 > 0:14:08They'll need about an hour in the oven, and turn them over
0:14:08 > 0:14:10halfway through.
0:14:10 > 0:14:13The secret to this dish is gentle, slow cooking,
0:14:13 > 0:14:16producing soft, fondant fennel.
0:14:18 > 0:14:21While it quietly cooks, prepare the Parmesan cheese.
0:14:23 > 0:14:27I like to do my Parmesan in a food processor.
0:14:27 > 0:14:29It's very good because it produces
0:14:29 > 0:14:32the Parmesan you traditionally see in Italian restaurants,
0:14:32 > 0:14:35and that's not just being romantic about it.
0:14:35 > 0:14:38There's a powderyness, a fineness. It's nice on the fingers.
0:14:38 > 0:14:41And once I've done a batch of this, I just pop it in the container,
0:14:41 > 0:14:44I put it in the freezer. It keeps very fresh in there,
0:14:44 > 0:14:47and you've always got grated Parmesan ready to hand.
0:14:48 > 0:14:51So just chop it up into chunks.
0:14:58 > 0:15:00'I process Parmesan this way
0:15:00 > 0:15:03'because I like a traditional, powdery texture.'
0:15:07 > 0:15:09There, that's lovely.
0:15:09 > 0:15:12Just about right.
0:15:12 > 0:15:14I think if you're going to do something like this,
0:15:14 > 0:15:16to get it how you want, just go all the way.
0:15:16 > 0:15:19Parmesan cheese is unique,
0:15:19 > 0:15:24and may only be made in one region in northern Italy, Emilia-Romagna.
0:15:26 > 0:15:30Parmesan, with the name Reggiano attached, is the true product.
0:15:30 > 0:15:33All other similar cheeses are known simply as Grana, as in Grana Padano.
0:15:35 > 0:15:38Parmesan cheese has been produced around the city of Parma
0:15:38 > 0:15:40for several hundred years,
0:15:40 > 0:15:44with the basic process having changed little in that time.
0:15:45 > 0:15:49The cheese is a blend of both full-cream and skimmed milks.
0:15:51 > 0:15:54The milk is stirred and heated in huge copper vats,
0:15:54 > 0:15:58then cooled, to draw the curd to the surface.
0:15:59 > 0:16:02The curds are wrapped in muslin cloth
0:16:02 > 0:16:07and then packed into giant, distinctive wheel moulds.
0:16:09 > 0:16:13It is the quality of grass and hay eaten by cows which produce the milk
0:16:13 > 0:16:17that deeply enhances the flavour of Parmesan.
0:16:19 > 0:16:23The young cheese is soaked in a salt solution, before being matured
0:16:23 > 0:16:25for up to three years.
0:16:25 > 0:16:28Parmesan does not like to be rushed.
0:16:30 > 0:16:32The older the cheese, the fuller its flavour,
0:16:32 > 0:16:36and also, more sweet and crumbly the texture.
0:16:37 > 0:16:41Every wheel is scrupulously checked by a cheese master.
0:16:41 > 0:16:45A deep, hollow note informs him that the cheese is mature
0:16:45 > 0:16:47and ready to eat.
0:16:48 > 0:16:52My kitchen is never without a few wedges of Parmesan.
0:16:52 > 0:16:54It is lovely just to nibble on.
0:16:54 > 0:16:59In this fennel recipe, however, it melts into the dish beautifully.
0:17:00 > 0:17:05The scent of fennel, as it cooks, is one of the loveliest kitchen aromas.
0:17:05 > 0:17:08Oh, that's a very good smell already.
0:17:14 > 0:17:17Oh, wonderfully soft, wonderfully soft.
0:17:17 > 0:17:20Carefully lift out the fennel.
0:17:21 > 0:17:25Don't allow the fennel to dry out, so cover it with foil,
0:17:25 > 0:17:28pop it back in the oven and then begin the sauce.
0:17:28 > 0:17:32The fennel tips have done their work, but make sure you squeeze out
0:17:32 > 0:17:34every last drop of juice.
0:17:34 > 0:17:36This is precious stuff.
0:17:36 > 0:17:42And you want to extract as much of the flavour out of these bits.
0:17:44 > 0:17:46It's amazing how much will actually come out.
0:17:46 > 0:17:50Be generous with the Parmesan - about five tablespoons should do it.
0:17:50 > 0:17:54Process until it is loose, but not too thick,
0:17:54 > 0:17:56about the consistency of pouring cream.
0:17:59 > 0:18:04Make sure every bit of the fennel is covered in this gorgeous sauce.
0:18:04 > 0:18:10The final touch is just a little more Parmesan,
0:18:10 > 0:18:12as if we haven't had enough already,
0:18:12 > 0:18:14and back into the oven, under the grill...
0:18:18 > 0:18:24..for a few minutes until it is blistered and golden and very nice.
0:18:31 > 0:18:36So, braised fennel with butter and parmesan.
0:18:36 > 0:18:41This little dish is fantastic, it's savoury,
0:18:41 > 0:18:46it's, I feel, a meal in itself.
0:18:46 > 0:18:49I actually don't think it needs anything else to, as it were,
0:18:49 > 0:18:52get in the way of the purity of the dish,
0:18:52 > 0:18:54and it is pretty as a picture.
0:18:56 > 0:18:59Ah, it's really, really good.
0:18:59 > 0:19:04You could even have another little sprinkling of Parmesan,
0:19:04 > 0:19:05because we love it so.
0:19:07 > 0:19:10If you have never cooked fennel, please try it.
0:19:10 > 0:19:14This dish is full of flavour, a real delight.
0:19:18 > 0:19:21To be honest, I never stop thinking about food.
0:19:21 > 0:19:23Certain ingredients,
0:19:23 > 0:19:27certain recipes pop into my head at one and the same time.
0:19:27 > 0:19:29It's hard not to get excited, and a trip to the butcher's
0:19:29 > 0:19:32is always a treat anyway.
0:19:32 > 0:19:34They're like sweet shops to me.
0:19:34 > 0:19:39I can wander around a butcher's shop for ages and ages and ages,
0:19:39 > 0:19:42and to see such pride of butchery.
0:19:42 > 0:19:44'Mention liver, and lots of people
0:19:44 > 0:19:47'only remember dreadful school dinners
0:19:47 > 0:19:49'and tough shoe leather, and, of course,
0:19:49 > 0:19:51'it shouldn't be like that.
0:19:51 > 0:19:53'Carefully cooked calf's liver
0:19:53 > 0:19:55'is sweet and tender.'
0:19:56 > 0:20:00They need to be relatively thinly sliced, these.
0:20:00 > 0:20:04I always do this particular little knack when I'm slicing onions thinly.
0:20:04 > 0:20:07About three quarters of the way through, I just flip it over,
0:20:07 > 0:20:11and that way, you can do the last bits much more easily.
0:20:11 > 0:20:15And this is going to feed two people, by the way. Put it back in there.
0:20:18 > 0:20:21Sweet and sour flavours are perfect with liver,
0:20:21 > 0:20:23as they are with soft and silky onions.
0:20:23 > 0:20:26By cooking them slowly, you will draw out all their natural sugars.
0:20:28 > 0:20:32To begin with, cook on a low heat and cover with a lid.
0:20:32 > 0:20:36Although the onions are cooked very slowly for this,
0:20:36 > 0:20:40the liver needs a brisk stir fry - thin slices are essential.
0:20:40 > 0:20:43Take care over this - you do want them to all be
0:20:43 > 0:20:45roughly the same size.
0:20:45 > 0:20:47Lovely. And the onions.
0:20:48 > 0:20:52We all know that this is one of the best smells in the world,
0:20:52 > 0:20:55frying onions, whether it's here or a hot-dog stand.
0:20:55 > 0:20:57Gorgeous smell.
0:20:57 > 0:20:59I'm going to add a little bit of salt now.
0:21:01 > 0:21:02And some pepper.
0:21:06 > 0:21:08These are looking pretty well ready now.
0:21:10 > 0:21:14Very floppy, slippery, almost.
0:21:17 > 0:21:19Another tablespoon of oil.
0:21:19 > 0:21:24To keep the liver nice and pink, be quick with the cooking.
0:21:34 > 0:21:37It will take around 30 seconds for the strips
0:21:37 > 0:21:39to cook through perfectly.
0:21:39 > 0:21:42That's it. Quick as that.
0:21:42 > 0:21:45And then we'll pop the onions back in,
0:21:45 > 0:21:49turn the heat down a little, to get these going again.
0:21:49 > 0:21:53So we've got these lovely, really crusty little bits
0:21:53 > 0:21:55which make the dish taste extra good.
0:21:55 > 0:21:58Great, that's lovely.
0:21:58 > 0:21:59In with the calf's liver.
0:22:01 > 0:22:02You could call this a stir fry -
0:22:02 > 0:22:05you could do it in a wok, if you wanted. Hadn't thought of that.
0:22:05 > 0:22:07But I don't have a wok,
0:22:07 > 0:22:09so that's probably why I didn't think about it.
0:22:09 > 0:22:13Now add the sweet-and-sour flavours to the onions.
0:22:13 > 0:22:16Just off the heat for a second, about a tablespoon.
0:22:16 > 0:22:20Creme de cassis is a slightly alcoholic blackcurrant cordial,
0:22:20 > 0:22:22found in good wine shops.
0:22:22 > 0:22:26And the same with the sherry vinegar.
0:22:26 > 0:22:28This provides the sour note.
0:22:33 > 0:22:35Parsley.
0:22:40 > 0:22:42Final stir in,
0:22:42 > 0:22:44and there it is.
0:22:47 > 0:22:49Let's have a little taste.
0:22:49 > 0:22:51I'm looking forward to this.
0:22:54 > 0:22:57Sweet and sour, everybody loves it.
0:22:57 > 0:23:00I know that all sorts of offal can be tricky -
0:23:00 > 0:23:05the memories of school liver and onions or liver and bacon -
0:23:05 > 0:23:08but if any dish is going to convert you, this one will.
0:23:10 > 0:23:13Mashed potatoes go really well with this dish.
0:23:13 > 0:23:16I urge you to find some nice calf's liver.
0:23:16 > 0:23:20It may be a touch costly but, oh, what a treat!
0:23:25 > 0:23:29Often, when staying with friends and helping to cook dinner,
0:23:29 > 0:23:32inevitably, the subject of pudding has everyone excited,
0:23:32 > 0:23:36and chocolate is always a hit. This chocolate dessert
0:23:36 > 0:23:40is something I've been making for over 25 years.
0:23:40 > 0:23:43Although the ingredients are relatively simple,
0:23:43 > 0:23:45it is careful cooking that produces the perfect
0:23:45 > 0:23:47chocolate pot.
0:23:47 > 0:23:50I'm going to put some cream in here.
0:23:50 > 0:23:54This dessert is all about chocolate, but I also want
0:23:54 > 0:23:58a hint of vanilla, for added fragrance, so I'm adding some here.
0:23:58 > 0:24:00Just scrape the seeds out a little bit.
0:24:00 > 0:24:04You don't have to get every last bit out, but it just helps loosen them.
0:24:04 > 0:24:09Vanilla pods are found in good food shops and most supermarkets.
0:24:09 > 0:24:11So, vanilla pod in, I'll just warm this.
0:24:13 > 0:24:14It doesn't need to boil.
0:24:15 > 0:24:19To strongly flavour the cream with vanilla, leave it to steep
0:24:19 > 0:24:20for a good half hour.
0:24:22 > 0:24:25Now it's time to get the chocolate.
0:24:27 > 0:24:30I don't know many people who can resist it.
0:24:34 > 0:24:37The town of Roanne, in the heart of France,
0:24:37 > 0:24:39produces some fabulous chocolate.
0:24:39 > 0:24:43Since the 16th century, the country has had a love affair
0:24:43 > 0:24:46with this exquisite ingredient.
0:24:50 > 0:24:54Chocolate would not exist without the cocoa bean, which grows
0:24:54 > 0:24:58in particular parts of the world, including Brazil and Indonesia.
0:24:58 > 0:25:00These beans are from Madagascar.
0:25:03 > 0:25:06The beans are roasted and crushed, until all you are left with
0:25:06 > 0:25:09is a nib, the heart of the bean.
0:25:09 > 0:25:13These nibs are sour, so sugar and cocoa butter are added.
0:25:16 > 0:25:20Here, I'm using dark chocolate with a high percentage of cocoa,
0:25:20 > 0:25:2270% is about right.
0:25:22 > 0:25:26This makes my bittersweet chocolate pots particularly good.
0:25:27 > 0:25:32I'm breaking here 125 grams of the dark chocolate.
0:25:38 > 0:25:41So that's the indulgence part.
0:25:41 > 0:25:44Slowly warm the chocolate in the milk until it melts.
0:25:46 > 0:25:50For me, chocolate and sweet stem ginger are made for each other.
0:25:51 > 0:25:54Jars of preserved ginger can be found in the baking section.
0:25:56 > 0:25:58I reckon we need one per pot.
0:25:58 > 0:26:00Quite finely sliced - you don't want
0:26:00 > 0:26:01great lumps in there.
0:26:01 > 0:26:04Depends how much you like ginger, really.
0:26:04 > 0:26:07And just plop some in the bottom.
0:26:09 > 0:26:12Touch of ginger syrup down there, as well.
0:26:12 > 0:26:14Now the rest of the ingredients.
0:26:14 > 0:26:17Add one heaped tablespoon of icing sugar.
0:26:17 > 0:26:21Two egg yolks, and a teaspoon of ground ginger.
0:26:21 > 0:26:24This mixture needs a little air beating into it,
0:26:24 > 0:26:27so whisk until lightly thickened.
0:26:30 > 0:26:34Remove the vanilla pod, before mixing everything together.
0:26:40 > 0:26:43Pour over the chopped ginger.
0:26:50 > 0:26:52Lots of licking goes on here.
0:26:53 > 0:26:55Place the pots into a deep baking tray
0:26:55 > 0:26:59and surround with hot water - this helps them to cook evenly.
0:26:59 > 0:27:03A kettle gone off the boil for about 15 minutes is good.
0:27:03 > 0:27:06Bake in the middle of the oven for about an hour.
0:27:12 > 0:27:16'The surface of the pot needs to form a little crust.'
0:27:22 > 0:27:26This is exactly the moment - you can see this crust,
0:27:26 > 0:27:27this is just right.
0:27:29 > 0:27:33I'm going take them out - I don't want them to cook any longer.
0:27:33 > 0:27:36Once cool, cover and put in the fridge.
0:27:36 > 0:27:39For best results, leave them here for six hours.
0:27:48 > 0:27:52I like to serve the chocolate pots straight from the fridge,
0:27:52 > 0:27:54because I prefer them really cold.
0:27:55 > 0:27:57Mmm. The ginger is good.
0:28:02 > 0:28:04This little pot tastes extravagant,
0:28:04 > 0:28:07but it is the chocolate,
0:28:07 > 0:28:09good chocolate,
0:28:09 > 0:28:13it does make something very, very special.
0:28:16 > 0:28:19Rich and silky, melt in the mouth.
0:28:19 > 0:28:22You know, I could eat these any time.
0:28:26 > 0:28:29If you would like to find out more on all the recipes in this series,
0:28:29 > 0:28:32go to...
0:28:57 > 0:28:59Subtitles by Red Bee Media Ltd