0:00:06 > 0:00:10We've travelled the world and eaten everywhere from roadside bars
0:00:10 > 0:00:13to restaurants with Michelin stars.
0:00:13 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:24Coming into a warm kitchen
0:00:24 > 0:00:29filled with the aroma of a tasty meal bubbling away -
0:00:29 > 0:00:32it's one of life's great pleasures.
0:00:34 > 0:00:38Lovingly prepared dishes with flavours that pack a punch.
0:00:38 > 0:00:42It's the perfect way to put smiles on the faces
0:00:42 > 0:00:45of your nearest and dearest.
0:00:46 > 0:00:51We'll also reveal the fascinating stories behind iconic dishes.
0:00:51 > 0:00:55- Who makes the best spaghetti? - You.- Right answer.
0:00:55 > 0:01:00Drop in on some of the UK's homeliest tearooms and cafes, and...
0:01:00 > 0:01:01Service!
0:01:01 > 0:01:05..find out what chefs like to cook on their days off.
0:01:05 > 0:01:07Look at that! That is amazing.
0:01:07 > 0:01:09This is much easier and much quicker!
0:01:12 > 0:01:15There's nothing quite as comforting as simple home cooking.
0:01:28 > 0:01:31Today, dishes to warm the cockles.
0:01:32 > 0:01:34A spicy pud with a kick.
0:01:36 > 0:01:39And mouthwatering meals to make a night in a treat.
0:01:40 > 0:01:42Just what you need for a cosy supper.
0:01:47 > 0:01:48Cosy takes many forms, doesn't it?
0:01:48 > 0:01:51It does, and a pork shoulder is one of those forms.
0:01:51 > 0:01:56It's cosy, and two chums cooking in a kitchen, it's all...cosy.
0:01:56 > 0:01:58It's cosy!
0:01:58 > 0:02:02This brings light, brings spice,
0:02:02 > 0:02:05brings flavour into your everyday life.
0:02:05 > 0:02:07It's an Indonesian pork stew.
0:02:12 > 0:02:14It starts with pork shoulder.
0:02:14 > 0:02:19I simply have taken the fat off, and I'm going to dice the pork - simple.
0:02:19 > 0:02:21I'm going to do a dry spice mix,
0:02:21 > 0:02:25which Si is going to rub into his pork before it's cooked.
0:02:25 > 0:02:28So, half a teaspoon of cosy dry ginger.
0:02:30 > 0:02:33Another cosy thing, coriander - ground coriander.
0:02:33 > 0:02:35A big teaspoon of that.
0:02:37 > 0:02:40Some cinnamon, just a quarter of a teaspoon.
0:02:40 > 0:02:42We don't want it to taste like apple pie.
0:02:42 > 0:02:46And for a bit of fire, half a teaspoon of cracked black pepper.
0:02:47 > 0:02:51And just mix that up, and this just lights the fire a bit.
0:02:51 > 0:02:53And everybody needs that fire lit
0:02:53 > 0:02:57- once in a while, don't they, Dave? - Yeah.
0:02:57 > 0:02:58Si, there's your powders.
0:03:00 > 0:03:03And, meanwhile, I'm just going to slice and saute off
0:03:03 > 0:03:07some shallots till they're soft. So, I've got some veggie oil.
0:03:08 > 0:03:09I tell you, this pork shoulder,
0:03:09 > 0:03:13it has a texture that really suits this dish perfectly.
0:03:13 > 0:03:16So, there's Dave's spice mix.
0:03:16 > 0:03:17Oof!
0:03:24 > 0:03:28Because this is a cosy, rich Indonesian dish,
0:03:28 > 0:03:30we've got a lot of firepower in the flavour.
0:03:30 > 0:03:33- Oh, haven't we? - Four cloves of garlic.
0:03:33 > 0:03:36- Exocet in her sails. - The garlic mustn't burn.
0:03:36 > 0:03:39Don't burn the garlic, because it'll turn bitter and that's not good.
0:03:43 > 0:03:45Ginger.
0:03:45 > 0:03:46This is a good tip, this.
0:03:46 > 0:03:49How often have you sat with a knife and tried to whittle your way around
0:03:49 > 0:03:53it? Nice piece of ginger, just get a spoon and that skin just falls off.
0:03:53 > 0:03:57You will never struggle with ginger again if you have a teaspoon.
0:03:58 > 0:04:01And ginger's very good, it warms your blood.
0:04:01 > 0:04:06If you're at home with a cold, this is the dish for you.
0:04:06 > 0:04:08Now, we'll just grate this ginger in.
0:04:08 > 0:04:11And ginger is particularly important in this dish - it's lovely.
0:04:11 > 0:04:13And, also, when you grate it,
0:04:13 > 0:04:15the fibrous bits, they tend to get left behind.
0:04:15 > 0:04:20- Yes.- You've just got the nice juice and the flavour.
0:04:21 > 0:04:23- Mm, that smells good. - Beautiful, isn't it?
0:04:24 > 0:04:27Now, chillies. These are bird's-eye chillies.
0:04:27 > 0:04:29You can be as cosy as you like with chilli.
0:04:29 > 0:04:33With four of these little beauties, it's going to be quite spicy.
0:04:33 > 0:04:36Now, if you want to reduce the heat, take the seeds out.
0:04:37 > 0:04:40If you like chillies, put loads in. If you don't, don't.
0:04:41 > 0:04:44Right, time for Mr Pig.
0:04:44 > 0:04:46- Look at that.- Beautiful.
0:04:46 > 0:04:49You might look at that and think, "By heck, that's a dry old affair,
0:04:49 > 0:04:51"where's the gravy?"
0:04:51 > 0:04:55We'll do that now. I've got half a litre of good stock.
0:04:55 > 0:04:58Beef, chicken - it'll do.
0:04:58 > 0:05:01Ketjap manis - very, very Indonesian.
0:05:01 > 0:05:05Now, we want four big spoons of this, so that's kind of quite sweet.
0:05:05 > 0:05:09Now, we've got the soy, which is salt.
0:05:09 > 0:05:10We want two of this.
0:05:11 > 0:05:15And now we want the bitter, good old tamarind.
0:05:15 > 0:05:19The citrus, this is the hit. THEY MAKE KISSING NOISES
0:05:19 > 0:05:20It makes you do this, tamarind.
0:05:20 > 0:05:23Tamarind does this. It's one of those things.
0:05:23 > 0:05:26You can buy the paste ready done,
0:05:26 > 0:05:28it's a bit of a bore to make your own.
0:05:28 > 0:05:32We pour this onto this mix, and just let it cook for as long as it takes.
0:05:32 > 0:05:35- About an hour and a half. - Yeah, that.
0:05:36 > 0:05:38It's fireside in a pan.
0:05:38 > 0:05:40I mean, it's worth buying a labrador for so you can take it for a walk
0:05:40 > 0:05:43in the woods to get proper frozen.
0:05:43 > 0:05:46So, bring to a gentle simmer, then what will happen is, as the gravy
0:05:46 > 0:05:51reduces, the moisture comes out, the flavours start to intensify,
0:05:51 > 0:05:53it goes a very dark colour.
0:05:53 > 0:05:54It's lovely.
0:06:05 > 0:06:09After about 20 minutes, I took the lid off and look at it now.
0:06:09 > 0:06:11All of those flavours have intensified.
0:06:11 > 0:06:13They've got bigger, they've got bolder,
0:06:13 > 0:06:18they've got cosier, and that is about ready to eat.
0:06:18 > 0:06:20However, we need... Mr Myers...
0:06:20 > 0:06:22Well, we're going to have a nice, crispy topping.
0:06:22 > 0:06:24It's a bit like when you do daal,
0:06:24 > 0:06:26you get with crispy onions on the top,
0:06:26 > 0:06:28we're going to do the same thing with this,
0:06:28 > 0:06:31but with crispy shallots and more bird's-eye chillies.
0:06:31 > 0:06:34In Eastern food, this is called tempering, isn't it?
0:06:34 > 0:06:36- It is.- It is a blanket of flavour.
0:06:37 > 0:06:39It is a poncho of passion.
0:06:40 > 0:06:42It is a cushion
0:06:42 > 0:06:44of comfort.
0:06:45 > 0:06:47Right, chillies.
0:06:48 > 0:06:49A bit of salt.
0:06:51 > 0:06:52And they go very, very golden.
0:07:01 > 0:07:04- They're lush, aren't they? - Absolutely perfect.
0:07:04 > 0:07:05That's what we're after.
0:07:06 > 0:07:09- Oh, you can hear them, can't you? - Yeah.- Listen, listen.
0:07:09 > 0:07:11METALLIC RUSTLE
0:07:13 > 0:07:14See, they're crispy.
0:07:17 > 0:07:20- Look at this, mate.- That looks brilliant, doesn't it?
0:07:20 > 0:07:23Aww.
0:07:24 > 0:07:25Just a few crispy onions.
0:07:29 > 0:07:30Beautiful.
0:07:33 > 0:07:34Curry's cosy.
0:07:34 > 0:07:36It's warm, it's embracing,
0:07:36 > 0:07:42it's satisfying and this is rich, unctuous and, I suspect, very tasty.
0:07:42 > 0:07:44I tell you what, it's flaming hot.
0:07:46 > 0:07:48It's soft, it's tender.
0:07:48 > 0:07:52- You know, the onions on the top?- Mm. - They're far more than decoration,
0:07:52 > 0:07:54- aren't they?- Yeah. - You get another layer of flavour.
0:07:54 > 0:07:55It is, it's great.
0:07:55 > 0:07:58- That's...- It's proper fireside food. - Mm-hmm.
0:07:58 > 0:08:00- That's a keeper.- Yeah.
0:08:00 > 0:08:02It's a onesie of a dish.
0:08:02 > 0:08:04Talking of which, I'm going to put mine on.
0:08:06 > 0:08:08Have you ever seen the Teletubbies?
0:08:08 > 0:08:09That's all I'm saying.
0:08:27 > 0:08:30Nothing beats home-made comfort food but, every now and then,
0:08:30 > 0:08:33it's nice to have someone else cook for you.
0:08:33 > 0:08:35Thankfully, all over the country,
0:08:35 > 0:08:37there are tasty places that make us feel
0:08:37 > 0:08:40right at home and keep enticing us back.
0:08:42 > 0:08:45The Rectory Farm Tearooms is a working farm in Cornwall
0:08:45 > 0:08:47and it's also tearooms,
0:08:47 > 0:08:50but it's not just a business, it is a family home,
0:08:50 > 0:08:52which I think people really love.
0:08:52 > 0:08:55We're really close to the south-west coast path.
0:08:57 > 0:09:00It's great because you get the ramblers coming in.
0:09:00 > 0:09:04If it's hot, they're absolutely dying for something to drink,
0:09:04 > 0:09:07and if it's cold and wet, then they want to come and have a bit of
0:09:07 > 0:09:08a warm up and a dry up
0:09:08 > 0:09:11and some nice, warm food to get them on their way again.
0:09:13 > 0:09:16And we also get a lot of customers that have been coming for many,
0:09:16 > 0:09:17many years.
0:09:19 > 0:09:23It's just a thoroughly nice place to come and spend a lunchtime.
0:09:23 > 0:09:27We combine it with going for a nice walk on the cliff,
0:09:27 > 0:09:32because we eat so many cakes and goodies here we have to walk it off.
0:09:32 > 0:09:33They're just delicious.
0:09:33 > 0:09:36Have you seen this one? I mean, just look at it.
0:09:41 > 0:09:45I believe in just serving good, traditional food,
0:09:45 > 0:09:49which is home-made here using recipes that have been passed down
0:09:49 > 0:09:51through the family. And I think people just love that.
0:09:53 > 0:09:55It might be a little bit old-fashioned, I don't know,
0:09:55 > 0:09:56but I don't really care,
0:09:56 > 0:09:59because it's what I'm about and what I want to do.
0:10:06 > 0:10:09This is Vera, my lovely mother-in-law.
0:10:09 > 0:10:11- Well, thanks.- Yeah!
0:10:11 > 0:10:14Who started this whole business 60...
0:10:14 > 0:10:16- 64 years.- ..64 years ago.
0:10:16 > 0:10:21We came to the farm in 1951, and the elderly lady from whom we bought the
0:10:21 > 0:10:25farm, if anybody knocked on the door and said, "Is there anywhere I can
0:10:25 > 0:10:28"get a cup of tea?", she used to do it for them, so I thought,
0:10:28 > 0:10:30"Well, this is something I perhaps could do,"
0:10:30 > 0:10:34and I started the tearoom really to supplement the farm's income.
0:10:35 > 0:10:38So, what did you have on the menu when you first started?
0:10:38 > 0:10:43Coffee, cake, cream teas, of course, being in Cornwall. Definitely...
0:10:43 > 0:10:45The jam on the bottom and the cream on the top.
0:10:45 > 0:10:47..with the jam on the bottom and the cream on the top, yes.
0:10:47 > 0:10:49Oh, my God, they look delicious.
0:10:49 > 0:10:51The scones, it's a secret family recipe,
0:10:51 > 0:10:56so nobody other than myself and my mother-in-law know the recipe.
0:10:56 > 0:10:58Where did the scone recipe actually originate?
0:10:58 > 0:11:03Well, it was from, I think, loosely, from my best friend's mother.
0:11:03 > 0:11:04Look at that, that's good, isn't it?
0:11:04 > 0:11:07We're going to have to sort of, like, write it down and put it into
0:11:07 > 0:11:09a safe box somewhere for the next generation.
0:11:09 > 0:11:13How do I get this in my mouth without making a mess?!
0:11:13 > 0:11:14Keeps us quiet, doesn't it?
0:11:14 > 0:11:17I want people to come here as a destination,
0:11:17 > 0:11:21it's somewhere they know they can come and get a really good lunch or
0:11:21 > 0:11:25a proper Cornish cream tea, lovely home-made cakes, but I don't know,
0:11:25 > 0:11:28who knows for the future, because I've got three sons.
0:11:28 > 0:11:31Um, hoping that one of them maybe
0:11:31 > 0:11:33would like to take over the tearooms,
0:11:33 > 0:11:37and keep it going for another 60 years, who knows?
0:11:52 > 0:11:55Do you know what I love? I love a fish pie.
0:11:55 > 0:11:58- This, though.- This is different, this fish pie.
0:11:58 > 0:12:00This is a really, this is our cosy fish pie.
0:12:01 > 0:12:04We want a fish pie that makes your lips stick together,
0:12:04 > 0:12:06and we've changed the topping.
0:12:06 > 0:12:09- We're going to use root veg - celeriac and parsnips.- Mm.
0:12:09 > 0:12:12It's an embrace of a dish.
0:12:12 > 0:12:15Now, as my mother would do, I start off...
0:12:15 > 0:12:16by poaching the fish.
0:12:16 > 0:12:20And we're going to use the poaching liquor to make an infused sauce.
0:12:20 > 0:12:23So, we have some milk that we infuse with onion.
0:12:23 > 0:12:26Now, poaching is just at that point where it starts to go...
0:12:26 > 0:12:28HE MAKES BUBBLING SOUND
0:12:28 > 0:12:31And that's poaching - it's slow and low,
0:12:31 > 0:12:33whereas boiling, which is...
0:12:33 > 0:12:35FRANTIC BUBBLING SOUND
0:12:35 > 0:12:38- We don't want that.- No. You know when parsnips come into season,
0:12:38 > 0:12:41my mam used to always say, "They're only good after the first frost."
0:12:41 > 0:12:42- Frost.- It's true.
0:12:42 > 0:12:46Yeah, because the frost releases natural sugars,
0:12:46 > 0:12:48so your parsnips are, in fact, sweeter.
0:12:49 > 0:12:53Into the milk, two bay leaves and a couple of cloves.
0:12:54 > 0:12:57They're ugly things, celeriac, aren't they?
0:12:57 > 0:13:00- Beautiful, though.- Do you remember that time you put some tights on
0:13:00 > 0:13:03- your head?- Yeah! - You looked just like celeriac.
0:13:03 > 0:13:06- I did!- He did. Everything goes like that.
0:13:06 > 0:13:10For the fish, you can use whatever you want, but this is perfect.
0:13:10 > 0:13:13Got the salmon for a touch of luxury, cod,
0:13:13 > 0:13:14which is the engine room of it,
0:13:14 > 0:13:18and the smoked haddock just gives it that smoky flavour.
0:13:18 > 0:13:22I always feel a sense of anticipation with a fish pie.
0:13:22 > 0:13:24It's that, "I can't wait to eat it."
0:13:24 > 0:13:26I love it.
0:13:26 > 0:13:28And we just leave it there until the fish starts to flake away.
0:13:32 > 0:13:34Leave to simmer for about two minutes,
0:13:34 > 0:13:39then remove from the heat and leave covered to steam for a further five
0:13:39 > 0:13:42- minutes.- Now, that fish is just about perfect.
0:13:42 > 0:13:44As you can see, the fish is just cooked through.
0:13:44 > 0:13:48- The smell, man. - Yeah! Oh, look at that salmon.
0:13:48 > 0:13:51Drain the fish,
0:13:51 > 0:13:52and reserve the cooking liquor.
0:13:54 > 0:13:56Next, make the mash.
0:13:56 > 0:14:00Put the celeriac and parsnips in a steamer and cook for around 15 to 20
0:14:00 > 0:14:01minutes until just tender.
0:14:05 > 0:14:08Now, I've got a bowl, I've got a sieve and I've got a ricer.
0:14:09 > 0:14:13Mash, draining off any excess water when you first press down.
0:14:13 > 0:14:15That looks pretty dry, actually.
0:14:15 > 0:14:20It does, it's actually not bad, Dave, to be fair.
0:14:20 > 0:14:24You could do this in a colander over a pan, if you want, and press it
0:14:24 > 0:14:25down with a wooden spoon.
0:14:25 > 0:14:28This will make sure your mash isn't too liquid.
0:14:32 > 0:14:35Time now to make the Michel.
0:14:35 > 0:14:37The Michel Roux, do you get it?!
0:14:39 > 0:14:43So, a nice big block of butter.
0:14:43 > 0:14:45This fish pie will feed eight people,
0:14:45 > 0:14:48so don't be horrified at the amount of butter.
0:14:48 > 0:14:50Now, when the butter has melted,
0:14:50 > 0:14:53we can stir in the flour, and you want to kind of cook the flour
0:14:53 > 0:14:56a little bit because, basically, it just takes away the
0:14:56 > 0:14:58floury taste. Now...
0:15:00 > 0:15:01..let's get saucy.
0:15:02 > 0:15:04Just start adding the stock.
0:15:19 > 0:15:22I'm going to add about half a glass of white wine.
0:15:23 > 0:15:25Keith Floyd always used to say,
0:15:25 > 0:15:27"Never cook with wine that you wouldn't drink."
0:15:27 > 0:15:30Now, we're going to put some dill in this.
0:15:30 > 0:15:32But, you know, to carry that kind of aniseed flavour,
0:15:32 > 0:15:36the fennel-y flavour that goes so well, I'm going to put in
0:15:36 > 0:15:39some Pastis, use Pastis or Ouzo.
0:15:39 > 0:15:41Not much, about three teaspoons,
0:15:41 > 0:15:45because we want it to taste kind of nicely aniseed-y.
0:15:46 > 0:15:47Stir in the dill.
0:15:49 > 0:15:52I'm just going to put some butter in the root mash.
0:15:53 > 0:15:56Oh, beautiful. Some salt and pepper.
0:16:07 > 0:16:10What do you think, Si?
0:16:12 > 0:16:14Oh mate, that's perfect, man.
0:16:14 > 0:16:17Mm. It is, isn't it?
0:16:17 > 0:16:21- Yeah.- The Pastis really does something, it just takes the dill,
0:16:21 > 0:16:23- just gives it an extra kick. - Let's make pie!
0:16:25 > 0:16:29To assemble, pour half the sauce over the base of a large pie dish.
0:16:29 > 0:16:33Add the fish, removing any skin or bones,
0:16:33 > 0:16:36but try to keep some of the big pieces really quite large.
0:16:38 > 0:16:41Salmon is a most wonderful fish, and I think we take it for granted these
0:16:41 > 0:16:44- days.- Can you remember, it was really special to have salmon
0:16:44 > 0:16:47because it wasn't farmed as intensely as it is now.
0:16:47 > 0:16:50- No, salmon came in tins, didn't it? - It did.
0:16:53 > 0:16:57Now, it's kind of quite traditional in a fish pie to cover the top with
0:16:57 > 0:17:00a layer of hard-boiled eggs. I like them. Si likes them.
0:17:00 > 0:17:02If you don't like them,
0:17:02 > 0:17:05leave your eggs off.
0:17:05 > 0:17:06It's so generous, this fish pie.
0:17:06 > 0:17:09- That's what I love about it.- Yeah. - It's great.- Yeah.
0:17:09 > 0:17:12People say, like, "How do you write recipes, how do you do stuff?"
0:17:12 > 0:17:14Well, you just constantly improve,
0:17:14 > 0:17:17you refine and you change the recipes and, you know,
0:17:17 > 0:17:19you have fun with it and you just get better.
0:17:19 > 0:17:21- I think this is a belter. - It's beautiful.
0:17:24 > 0:17:27This is a brilliant dish for when you want a gentle evening in,
0:17:27 > 0:17:29you know, when it's raining outside,
0:17:29 > 0:17:31you're feeling a bit under the weather,
0:17:31 > 0:17:33it's that grey, drizzly weather.
0:17:33 > 0:17:34Oh-h-h.
0:17:35 > 0:17:37Spread the mash over the sauce...
0:17:38 > 0:17:41..then fork up the surface to create a rough texture.
0:17:42 > 0:17:44It is a whopper of a pie.
0:17:44 > 0:17:47This is going to boil over, but that's part of the charm.
0:17:47 > 0:17:48We want a bit of sizzle.
0:17:52 > 0:17:54We're not finished yet.
0:17:54 > 0:17:55Oh-ho, no!
0:17:55 > 0:17:58The cheese with the root vegetables is epic.
0:17:58 > 0:18:00Think cauliflower cheese.
0:18:00 > 0:18:02We're not that far left of field with this, are we?
0:18:02 > 0:18:05Absolutely not.
0:18:05 > 0:18:09Adding layers and layers and layers of flavour, but they're all gentle,
0:18:09 > 0:18:12they're all warm, they're all cosy.
0:18:12 > 0:18:14Yeah, this one, it's big enough
0:18:14 > 0:18:17to give the whole family and a few friends a hug.
0:18:17 > 0:18:20I'm going to pop that in the oven, Mr Myers.
0:18:20 > 0:18:22- Pop away, Horatio.- 170.
0:18:22 > 0:18:25Yeah, about three quarters of an hour until it's bubbling,
0:18:25 > 0:18:28heated through and golden.
0:18:28 > 0:18:30Just serve with your greens of choice, I would say.
0:18:43 > 0:18:47- Oh!- Oh, yes, indeed!- We were right to put the tray underneath.
0:18:47 > 0:18:50- Defo.- Look at that!
0:18:50 > 0:18:52Aw, the smell!
0:18:52 > 0:18:54I am so looking forward to this.
0:18:54 > 0:18:56Aw, mate!
0:18:56 > 0:19:01- It's not watery, it's not dry, it's just...- Right.- ..so.
0:19:07 > 0:19:12- Oh, that is great.- It is great, it's so different with that root veg top.
0:19:12 > 0:19:15- It's sweet.- Warm, gentle.
0:19:15 > 0:19:18I think the cosy fish pie's the one for me.
0:19:18 > 0:19:21And, of course, if you don't want to use your root veg,
0:19:21 > 0:19:23just use mash on the top.
0:19:23 > 0:19:26- Do you know what we forgot?- What? - We forgot the peas!
0:19:26 > 0:19:28You can't have fish pie without peas!
0:19:28 > 0:19:30Oh, flipping Nora, I'll go and get them on.
0:19:30 > 0:19:32All right, I'll just check this is all right.
0:19:45 > 0:19:47Every dish tells a story.
0:19:47 > 0:19:50It may be about the ingredients that define it,
0:19:50 > 0:19:54the memories it evokes or the people who created it.
0:19:56 > 0:20:00This is the story of Geraldo Santaniello's spaghetti Bolognese.
0:20:03 > 0:20:06I'm Geraldo Santaniello.
0:20:06 > 0:20:10I'm a second-generation Italian living here in Bedford.
0:20:11 > 0:20:13And I run an Italian pizzeria.
0:20:13 > 0:20:17I can still just about make pizzas, but I'm increasingly taking a
0:20:17 > 0:20:19back-seat, it's a bit too hard.
0:20:21 > 0:20:23I prefer to tell other people how to do it.
0:20:26 > 0:20:29My father used to dream of owning a restaurant.
0:20:29 > 0:20:32It's like a link to where we're from and what we are.
0:20:35 > 0:20:38Bedford is the hometown of the biggest Italian community
0:20:38 > 0:20:39in this country.
0:20:40 > 0:20:42My father came over to Bedford
0:20:42 > 0:20:46in the early '50s to work as a labourer in the brick factories.
0:20:48 > 0:20:50We've come over to Stewartby
0:20:50 > 0:20:53to have a look at where my father and his fellow
0:20:53 > 0:20:58Italian colleagues used to work, and it's bringing back some fantastic
0:20:58 > 0:21:01memories for me, because I used to come here occasionally
0:21:01 > 0:21:02as a child to see what was going on.
0:21:06 > 0:21:09He and many others were recruited in Naples, Napoli,
0:21:09 > 0:21:12and it was just a case of fate.
0:21:12 > 0:21:16There were three queues, one for Brazil, one for Venezuela,
0:21:16 > 0:21:17one for Bedford,
0:21:17 > 0:21:20and my father just happened to be in the Bedford queue.
0:21:20 > 0:21:21And before he knew it,
0:21:21 > 0:21:24he was coming to England and that is the beginning of
0:21:24 > 0:21:26this wonderful story, really.
0:21:32 > 0:21:37Food is a fundamental ingredient in our way of life, because every time
0:21:37 > 0:21:40that we're able to, we get together as a family, and food is the key
0:21:40 > 0:21:44that bonds us together.
0:21:47 > 0:21:50But we've always cooked spaghetti Bolognese. My wife cooks it,
0:21:50 > 0:21:53my mother before her cooked it and everyone has got their own
0:21:53 > 0:21:55characteristic way of doing it.
0:21:55 > 0:22:00My daughter, Ida, makes a very, very nice one and I prefer hers now.
0:22:04 > 0:22:08I make my spaghetti Bolognese by using a whole white onion,
0:22:08 > 0:22:12two or three garlic cloves, carrots and celery.
0:22:12 > 0:22:14Put them in a blender,
0:22:14 > 0:22:18get a nice big pan, some nice extra virgin Italian olive oil.
0:22:18 > 0:22:21Let it all fry nicely for a good three or four minutes
0:22:21 > 0:22:23till everything becomes translucent.
0:22:25 > 0:22:28My Italian heritage is very important to the way
0:22:28 > 0:22:31I still view food. I was obviously taught by my mother,
0:22:31 > 0:22:33and when I was younger I used to find it a bit of a chore,
0:22:33 > 0:22:37sitting with her on a Sunday morning rolling out meatballs
0:22:37 > 0:22:40and making sauce, but later on in life at university,
0:22:40 > 0:22:43getting all the pals together for a spaghetti Bolognese
0:22:43 > 0:22:46was quite a social thing and a good way to make friends.
0:22:46 > 0:22:49If you can cook at university, that's an added bonus.
0:22:52 > 0:22:54Add in the meat,
0:22:54 > 0:22:58which I tend to use about 500g of beef mince,
0:22:58 > 0:23:01and then I'll add in about 200g of pork mince.
0:23:01 > 0:23:03Let it all fry together.
0:23:05 > 0:23:07I think spaghetti Bolognese
0:23:07 > 0:23:09has become a very popular English dish now as well.
0:23:09 > 0:23:13You'll always see it on a menu in a traditional English eatery.
0:23:17 > 0:23:20Just going to add in the puree now.
0:23:20 > 0:23:22So we need quite a fair amount of this.
0:23:24 > 0:23:28And then add a good glug of nice Italian red wine,
0:23:28 > 0:23:32and then I'll add in a tin of Italian tomatoes.
0:23:32 > 0:23:36Let it cook for a good hour and a half into a nice, rich sauce.
0:23:38 > 0:23:41OK, so that's all done, and we'll just let that bubble away.
0:23:42 > 0:23:44It's so quick and easy to make.
0:23:44 > 0:23:47Although it has to cook for a long time, you can go away,
0:23:47 > 0:23:49do what you need to do and then come back and you've got a nice meal for
0:23:49 > 0:23:51the family there.
0:23:54 > 0:23:56Mm. Tastes good.
0:24:05 > 0:24:07So, we just put a few ladlefuls
0:24:07 > 0:24:09onto the spaghetti, just to coat it,
0:24:09 > 0:24:12to stop it from all sticking together.
0:24:15 > 0:24:18Nice bit of sauce.
0:24:18 > 0:24:19And there we have it.
0:24:20 > 0:24:23- What do we say?- Thank you. - What do we say?
0:24:23 > 0:24:25Thank you, darling. Grazie.
0:24:25 > 0:24:26Who makes the best spaghetti?
0:24:26 > 0:24:30- You do.- Mummy? Right answer.
0:24:30 > 0:24:32My children love it.
0:24:32 > 0:24:34They like it with pasta, with spaghetti.
0:24:34 > 0:24:36Sometimes they even like it with mashed potatoes,
0:24:36 > 0:24:38which is a bit crazy.
0:24:38 > 0:24:40As long as it's cooked nicely,
0:24:40 > 0:24:44prepared carefully and presented well, we love it.
0:25:02 > 0:25:07My Auntie Mary used to make the most wonderful spicy gingerbread.
0:25:07 > 0:25:10Now, gingerbread to me isn't like a biscuity man.
0:25:10 > 0:25:14- No, no.- It's a sticky cake that's kind of born in Jamaica.
0:25:14 > 0:25:19But, this one, we've gone more Aztec than Jamaican, if that makes sense,
0:25:19 > 0:25:22because we're boosting with a bit of chilli as well.
0:25:22 > 0:25:24You won't know the chilli's there,
0:25:24 > 0:25:26you just think, it's warming, it's cosy.
0:25:26 > 0:25:29You mix that with tea, it's just...
0:25:29 > 0:25:31- Well, it just is, isn't it? - It just is.
0:25:32 > 0:25:35- You do wets, I do drys? - I think so.
0:25:36 > 0:25:40I'm going to start by putting some butter into the pan and, just over a
0:25:40 > 0:25:44relatively low heat, I'm going to let that melt.
0:25:44 > 0:25:46And I'm going to start by sieving the flour.
0:25:46 > 0:25:51The one thing you could do is take out 50g of flour and replace it
0:25:51 > 0:25:55with 50g of cocoa, and then you would have a little bit of chocolate
0:25:55 > 0:25:56in your gingerbread as well.
0:25:58 > 0:26:01Butter's melted, mate, I'm just going to put some Muscovado sugar
0:26:01 > 0:26:04- in there.- From the West Indies.
0:26:04 > 0:26:06And this...
0:26:06 > 0:26:07I think it's from Leeds.
0:26:07 > 0:26:09HE LAUGHS This is golden syrup!
0:26:12 > 0:26:14This is black treacle, and as we all know,
0:26:14 > 0:26:18it's always difficult to get out the tin, so what you do is,
0:26:18 > 0:26:21you heat it up in a little bit of water and, then, watch.
0:26:25 > 0:26:27You can't have gingerbread...
0:26:29 > 0:26:31..without black treacle.
0:26:33 > 0:26:35Melt everything together over a gentle heat.
0:26:37 > 0:26:39Right, the spices.
0:26:39 > 0:26:43I feel like a doctor with me spice chest, but that's what it is.
0:26:43 > 0:26:44I'm Doctor Cosy.
0:26:46 > 0:26:48Two big tablespoons
0:26:49 > 0:26:50of ground ginger.
0:26:50 > 0:26:54To keep up the heat, I'm going to put some chilli powder in.
0:26:54 > 0:26:57We've got a generous half teaspoon.
0:26:57 > 0:26:59Half a teaspoon of allspice.
0:26:59 > 0:27:02It always makes me think of Christmas.
0:27:02 > 0:27:04A pinch of powdered mace.
0:27:04 > 0:27:09Mace is the husk of nutmeg, and it's a really nice old-fashioned spice.
0:27:09 > 0:27:12And, lastly, half a teaspoon of cinnamon.
0:27:12 > 0:27:15When we said it's a spiced gingerbread,
0:27:15 > 0:27:18it's a spiced gingerbread.
0:27:18 > 0:27:22We want flavours that embrace the giving in a cuddle.
0:27:22 > 0:27:25- It's indulgence, that's what it is. - It is indulgence.
0:27:25 > 0:27:29And, every now and then, a bit of indulgence does you good.
0:27:29 > 0:27:32Now, what we need to do is to work on the wets.
0:27:32 > 0:27:34I've got some milk.
0:27:34 > 0:27:37Into that, I'm going to break two eggs.
0:27:37 > 0:27:40Now, the milk and the eggs goes into here,
0:27:40 > 0:27:46so what's important is that once the sugars have melted together,
0:27:46 > 0:27:48you take it off the heat.
0:27:48 > 0:27:52- Because what we don't want to do is...- Scramble the eggs.
0:27:52 > 0:27:55Add one teaspoon of bicarbonate of soda,
0:27:55 > 0:27:58because we want a bit of levity in the cake.
0:27:58 > 0:27:59And give that a swizzle.
0:28:03 > 0:28:04- Mr King?- Yes, sir?
0:28:06 > 0:28:09We always say that with baking there's a bit of alchemy,
0:28:09 > 0:28:13there's a bit of chemistry. This could be the DNA of cosy.
0:28:13 > 0:28:16- I think you might be right, you know, Dave.- Yeah, yeah.
0:28:18 > 0:28:19Can I have your stem ginger?
0:28:19 > 0:28:23- Yeah, absolutely, mate.- I'm just going to chop this up, because we
0:28:23 > 0:28:25want these little nuggets of flavour
0:28:25 > 0:28:28to burst in your mouth when you bite into the cake.
0:28:32 > 0:28:36Gradually add the contents of the saucepan to the flour,
0:28:36 > 0:28:39making sure everything is well combined.
0:28:39 > 0:28:41You'll end up with a very wet, pourable batter.
0:28:46 > 0:28:48It's like cake central heating, this.
0:28:48 > 0:28:50It is! It is.
0:28:50 > 0:28:54And on freezing, wet, cold winter days,
0:28:54 > 0:28:56- with that and a hot cup of tea. - Oh, aye.
0:28:58 > 0:29:00It's like little kernels of amber, isn't it?
0:29:07 > 0:29:08Beautiful.
0:29:11 > 0:29:12Give it a stir.
0:29:13 > 0:29:16With all that beautiful stem ginger in.
0:29:17 > 0:29:21And gingerbread, it's always done in a square tin.
0:29:21 > 0:29:23Think, like, a brownie on steroids.
0:29:30 > 0:29:31This will rise up,
0:29:31 > 0:29:34so don't worry if you think it looks a little bit kind of frugal.
0:29:34 > 0:29:37With the baking powder, it will have a bit of oomph.
0:29:37 > 0:29:39Hoo-hoo-hoo!
0:29:39 > 0:29:44I remember me Aunt Hild used to make fabulous gingerbread, and she used
0:29:44 > 0:29:47to serve it and you used to have it with your tea on a Sunday...
0:29:47 > 0:29:50- Aye.- ..with a really, really strong cheddar.
0:29:50 > 0:29:53- Gingerbread and cheese?- Gingerbread and cheese, try it, it's brilliant.
0:29:53 > 0:29:54- I think we should.- Yeah.
0:29:54 > 0:29:56Right, now we pop that into a preheated oven,
0:29:56 > 0:29:59170 degrees Celsius
0:29:59 > 0:30:02for between 45 minutes and an hour,
0:30:02 > 0:30:05but, remember, we still want it slightly sticky.
0:30:05 > 0:30:08Mm. I think I'll go for a lie down.
0:30:21 > 0:30:25Cool in the tin for half an hour, then turn out onto a rack.
0:30:27 > 0:30:30- There's nothing better, is there? - Look at that, that is a sticky cake.
0:30:30 > 0:30:33But I think we can make it even stickier.
0:30:33 > 0:30:35We've got some more syrup.
0:30:35 > 0:30:37Oh, go on, mate, go on.
0:30:37 > 0:30:39It's like varnishing a table, isn't it?
0:30:43 > 0:30:47With a pot of tea and, as Mr King suggests,
0:30:47 > 0:30:49a knob of cheese.
0:30:49 > 0:30:52Now that is how gingerbread should be.
0:30:56 > 0:30:57Oh, mate, that is epic.
0:30:59 > 0:31:03The thing is, it's just that little bit nicer because of all the spice.
0:31:03 > 0:31:05There are so many flavours going on there.
0:31:05 > 0:31:11Actually, what is lovely, it's a very light and airy cake as well.
0:31:11 > 0:31:13Oh, yeah. Bit of mousetrap.
0:31:14 > 0:31:16What do you think?
0:31:18 > 0:31:20- It works, doesn't it?- Oh, yeah.
0:31:23 > 0:31:26- I'll never eat me gingerbread without cheese again.- Mm.
0:31:26 > 0:31:27Mm!
0:31:27 > 0:31:31- Tea as well! Oh! I'm in heaven. - I am, too.
0:31:34 > 0:31:38Remember, cosy is because you can, not because you need it.
0:31:46 > 0:31:50Britain has an army of creative chefs who, day-after-day, send out
0:31:50 > 0:31:53sensational dishes to customers in their restaurants.
0:31:54 > 0:31:58They work long hours, toiling over their stoves.
0:31:58 > 0:32:01But, at home, what's their idea of comfort food?
0:32:04 > 0:32:07Michelin-starred chef Graham Garrett, from The West House
0:32:07 > 0:32:10in Kent, tells us about his home-cooked favourite.
0:32:18 > 0:32:21I was one of these people that was always bored around the house,
0:32:21 > 0:32:24and the classic line was always, "Oh, go and cook something,
0:32:24 > 0:32:25"go and make a cake",
0:32:25 > 0:32:29so I kind of did and I think that's what gave me the initial bug.
0:32:29 > 0:32:33But music was also my other love at the time.
0:32:33 > 0:32:36So music is kind of what I ended up doing.
0:32:36 > 0:32:38Cooking took a bit of a back-seat.
0:32:38 > 0:32:41Managed to make lots of records and tour the world and that was it then,
0:32:41 > 0:32:44"I'm going to be a rock star," that's what I was always going to
0:32:44 > 0:32:48do, I thought, "I'm never going to work for a living."
0:32:48 > 0:32:51The transformation from musician into professional chef
0:32:51 > 0:32:55really came about because my son Jake had been born,
0:32:55 > 0:32:58so I was feeding him and looking after him and doing all that stuff,
0:32:58 > 0:33:01reading me cookbooks, watching daytime cookery programmes,
0:33:01 > 0:33:04and then it would be working out what I was going to cook for dinner,
0:33:04 > 0:33:07and it was becoming more and more of an obsession.
0:33:07 > 0:33:10Right, you've got lunch menu, you've got three sole, one duck,
0:33:10 > 0:33:13- and three mackerel and a pig.- Yeah.
0:33:18 > 0:33:21Being a chef is an all-encompassing thing. It, you know,
0:33:21 > 0:33:24it's a bit cliched to say, "Oh, it's not a job, it's a lifestyle",
0:33:24 > 0:33:26but it is really true.
0:33:26 > 0:33:29I always tell people, if you're not really passionate about food,
0:33:29 > 0:33:31if you don't love the whole camaraderie
0:33:31 > 0:33:35and the extra hours and the things that make a kitchen great,
0:33:35 > 0:33:36then do something else
0:33:36 > 0:33:39because there's much easier ways to make a living.
0:33:39 > 0:33:41Service.
0:33:41 > 0:33:44Kitchens can be really busy, really hectic environments.
0:33:44 > 0:33:46We try to keep it fairly calm,
0:33:46 > 0:33:50but it can still get a bit tense and fast at times.
0:33:57 > 0:34:01When you finish you can kind of relax and unwind,
0:34:01 > 0:34:03and because I actually live above the restaurant,
0:34:03 > 0:34:07I wander upstairs and have a look what's in the cupboards, basically.
0:34:08 > 0:34:10Having cooked for other people all night,
0:34:10 > 0:34:13that's the only time you suddenly start feeling a bit peckish.
0:34:13 > 0:34:17OK, welcome to the domestic kitchen upstairs.
0:34:17 > 0:34:20Into the cupboards.
0:34:20 > 0:34:24I never know what I'm going to find when I look in, but it's the usual
0:34:24 > 0:34:28stuff. My kitchen in the flat is very different to the kitchen
0:34:28 > 0:34:30in the restaurant. It's very small, very basic.
0:34:30 > 0:34:34OK, so this is the inside of the fridge.
0:34:34 > 0:34:37As you can tell, it's not the most stocked fridge you've ever seen,
0:34:37 > 0:34:39but I've got some Spanish chorizo in here and frittata.
0:34:39 > 0:34:42Things like that are great because you can always knock something up
0:34:42 > 0:34:44based around some eggs.
0:34:45 > 0:34:49So, if I was cooking at home, I tend to try and keep things simple,
0:34:49 > 0:34:52a few good ingredients that you can throw together without too much fuss
0:34:52 > 0:34:56and doing what I can with it, which will involve one pan,
0:34:56 > 0:34:58maybe a plate, maybe a fork.
0:35:01 > 0:35:03Put chorizo in anything, it's going to taste great,
0:35:03 > 0:35:06so just saute off a bit of chorizo,
0:35:06 > 0:35:08chuck your cherry tomatoes in until they soften.
0:35:12 > 0:35:16You could make an elaborate pepper and tomato sauce,
0:35:16 > 0:35:17or you could buy one
0:35:17 > 0:35:19and there's some great Spanish ones on the market,
0:35:19 > 0:35:21which go great with the sausage.
0:35:21 > 0:35:24If I had to stand here and make the whole sauce and everything to chuck
0:35:24 > 0:35:27in here, then it wouldn't be a quick and easy knock up, would it?
0:35:27 > 0:35:28So, it's not really cheating.
0:35:28 > 0:35:32It's for me, I'm not serving it to anyone else, so I'm guilt free.
0:35:35 > 0:35:38Eggs are great, very versatile, do so many things.
0:35:38 > 0:35:39So, crack a couple of eggs in.
0:35:46 > 0:35:48If you're going to eat off the plate, it warms it up for you
0:35:48 > 0:35:51as well, which is a great trick.
0:35:51 > 0:35:52OK. Right, we're there.
0:35:53 > 0:35:54Perfect.
0:35:57 > 0:35:58A bit of herb on top, there you go.
0:35:58 > 0:36:01You know, you don't even need to put it on a plate.
0:36:10 > 0:36:12Now, we're kind of old and sensible,
0:36:12 > 0:36:14sitting back, watching a bit of telly.
0:36:14 > 0:36:19Having something to eat is always kind of a nice end to the day.
0:36:19 > 0:36:22Chorizo and eggs, you know, what's not to like, really?
0:36:22 > 0:36:25I love cooking now as much as the first day I ever done it,
0:36:25 > 0:36:29even professionally. Food and music, that's kind of everything to me.
0:36:46 > 0:36:50You see, one of the greatest meals, I think, for treating yourself...
0:36:50 > 0:36:53- Yes?- ..has to be steak and chips. - Without a shadow of a doubt, Dave.
0:36:53 > 0:36:55But I don't think steak and chips is cosy.
0:36:55 > 0:36:58- I don't.- It's got jeopardy, the timing's important.
0:36:58 > 0:37:01- It is.- And you don't get gravy with your chips.
0:37:01 > 0:37:04Everybody needs gravy with their chips.
0:37:04 > 0:37:05So, we've solved all that problem.
0:37:05 > 0:37:08- Oh, yes. - This is cosy steak and chips.
0:37:08 > 0:37:13Aw! It could have been the duvet of meaty love
0:37:13 > 0:37:17that gives you a cuddle of an evening, it is this dish.
0:37:20 > 0:37:23You know, braising steak, it's cheap.
0:37:23 > 0:37:25You cut it up, you put it into stews,
0:37:25 > 0:37:27but, this, we'll leave the steaks whole
0:37:27 > 0:37:30so that you feel as though you've got a steak.
0:37:30 > 0:37:33It will melt in the mouth, but the bonus is this gravy...
0:37:33 > 0:37:36- It's so good, isn't it? - ..that's wonderful.
0:37:36 > 0:37:38Trim any fat or bad bits from the beef,
0:37:38 > 0:37:41and season on both sides with salt and lots and lots
0:37:41 > 0:37:43of freshly ground black pepper.
0:37:43 > 0:37:48Lovely. Fry the steaks two at a time over a medium heat for a couple of
0:37:48 > 0:37:51minutes on each side, till they're nicely coloured and brown.
0:37:54 > 0:37:56Meanwhile, I'm going to get on with the chips.
0:37:56 > 0:37:59I cut these and left them to soak about six hours ago.
0:37:59 > 0:38:02It releases the starch, you get a better chip.
0:38:02 > 0:38:05Now, I'm going to dry these off a bit, because if I put them in the
0:38:05 > 0:38:07fat like this, they're going to sputter.
0:38:07 > 0:38:10Now, I have been known to say I hate chunky chips.
0:38:10 > 0:38:11Yes, you have, Dave.
0:38:11 > 0:38:15But, because we've got gravy, I think it's more than tolerable.
0:38:18 > 0:38:20Now, I'm going to do double cooked chips.
0:38:20 > 0:38:23This means I cook them first at 130 degrees for ten minutes,
0:38:23 > 0:38:27let them cool down. When I'm ready, take the heat up to 190.
0:38:27 > 0:38:29They'll be super crispy.
0:38:34 > 0:38:37- There we are, mate, there's your pan.- Thank you.
0:38:37 > 0:38:38Now, the onion wedges go in there.
0:38:38 > 0:38:40Would you like to keep them moving for me, Mr King?
0:38:40 > 0:38:42I absolutely would, my spatula is
0:38:42 > 0:38:45stood by in readiness for your loveliness.
0:38:46 > 0:38:50- You're very polite tonight. - I've turned over a new leaf.
0:38:50 > 0:38:54- We're there, mucker.- Right, so I'm just going to grate a nice,
0:38:54 > 0:38:56fat clove of garlic into the onions.
0:38:57 > 0:39:00And just sweat this down for a moment or two.
0:39:01 > 0:39:03Now, let's return the steaks to the pan.
0:39:03 > 0:39:06Now, the steaks will have released...
0:39:08 > 0:39:11..some of their juices.
0:39:11 > 0:39:12So, make sure...
0:39:13 > 0:39:15- ..you put that back in.- Ooh, yeah!
0:39:17 > 0:39:21Now, to this, we've got 500 ml of beef stock.
0:39:26 > 0:39:28How lovely is that?
0:39:28 > 0:39:31A tablespoon of tomato puree goes in.
0:39:35 > 0:39:36A bay leaf.
0:39:38 > 0:39:40And I've got some sprigs of thyme.
0:39:40 > 0:39:43I'm just going to strip off the leaves and bring this to a boil.
0:39:50 > 0:39:54Then cover the casserole and transfer carefully to the oven.
0:39:54 > 0:39:58Cook for one and a quarter to one and a half hours,
0:39:58 > 0:40:00or until the beef is very tender.
0:40:03 > 0:40:05Well, that's it, ten minutes.
0:40:05 > 0:40:07And, as you see, they're cooked through, but they're not crispy,
0:40:07 > 0:40:08they're not golden.
0:40:08 > 0:40:11We'll let everything cool down, then, in about an hour
0:40:11 > 0:40:14and a half, when we're ready, we'll finish with the braising steaks,
0:40:14 > 0:40:16we'll fire this up to 190,
0:40:16 > 0:40:20and in three minutes you'll have proper double cooked chips.
0:40:22 > 0:40:23Oh, I'm going to tidy up.
0:40:23 > 0:40:26He must be feeling cosy if he's tidying up.
0:40:26 > 0:40:29- It's good, isn't it? - Well, I'm feeling very cosy.
0:40:29 > 0:40:32- So am I.- What would you think is the cosiest biscuit?
0:40:32 > 0:40:34A chocolate digestive.
0:40:34 > 0:40:36A garibaldi, that can be quite cosy.
0:40:36 > 0:40:39Can you remember when you used to get chocolate garibaldis?
0:40:39 > 0:40:42- No, I didn't, didn't where I'm from. - Oh, it was lush. Ooh!
0:40:48 > 0:40:50Ooh, spit spot, you've made a good job of that.
0:40:50 > 0:40:53- It is good, isn't it?- Aye. - I love a bit of tidying up, me.
0:40:53 > 0:40:54- Aw, let's see the steak.- Ooh, yes.
0:40:54 > 0:40:57I'll turn me chip pan up. 190.
0:41:01 > 0:41:02Ooh-ho-ho-ho!
0:41:03 > 0:41:06Yes, indeedy. Right.
0:41:06 > 0:41:08- Are they tender? - Absolutely beautiful.
0:41:08 > 0:41:12We want that gravy to be thick and super tasty,
0:41:12 > 0:41:15so what I'm going to do is, I'm just going to make a little paste
0:41:15 > 0:41:16with a drop of water...
0:41:17 > 0:41:20..some mustard powder and some cornflour.
0:41:26 > 0:41:28Place the casserole over a medium heat,
0:41:28 > 0:41:30and simmer for two to three minutes
0:41:30 > 0:41:33until the gravy reduces and becomes thickened and glossy,
0:41:33 > 0:41:35stirring regularly.
0:41:35 > 0:41:38That, my friend, is your three minute warning.
0:41:38 > 0:41:40- Right, so should I get the chips on? - I think so.- Beautiful.
0:41:42 > 0:41:43Chips ahoy.
0:41:47 > 0:41:50- Ooh, that looks good.- Doesn't it just?- Can I taste the gravy?
0:41:50 > 0:41:51Yeah, go on.
0:41:57 > 0:41:59That, my friend, is crying for Yorkshire pudding.
0:41:59 > 0:42:01We've got chips, man.
0:42:01 > 0:42:03- Chips and Yorkshire pudding!- Yes!
0:42:05 > 0:42:06Listen to them.
0:42:13 > 0:42:14- And off we go.- Yes!
0:42:16 > 0:42:19- I think two steaks each, don't you? - Ooh.
0:42:32 > 0:42:33Some sea salt flakes.
0:42:35 > 0:42:38Maybe just a little garnish.
0:42:39 > 0:42:43- See, that's tender. - Will I need a knife?- No.
0:42:45 > 0:42:49- Such a great steak, braising steak, when it's cooked properly.- Mm.
0:42:50 > 0:42:54See you later. The Bikers are on. You'll be all right, there's plenty.