Cosy Suppers The Hairy Bikers' Comfort Food


Cosy Suppers

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We've travelled the world and eaten everywhere from roadside bars

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to restaurants with Michelin stars.

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But there really is nothing like a bit of home cooking.

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Coming into a warm kitchen

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filled with the aroma of a tasty meal bubbling away -

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it's one of life's great pleasures.

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Lovingly prepared dishes with flavours that pack a punch.

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It's the perfect way to put smiles on the faces

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of your nearest and dearest.

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We'll also reveal the fascinating stories behind iconic dishes.

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-Who makes the best spaghetti?

-You.

-Right answer.

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Drop in on some of the UK's homeliest tearooms and cafes, and...

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Service!

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..find out what chefs like to cook on their days off.

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Look at that! That is amazing.

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This is much easier and much quicker!

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There's nothing quite as comforting as simple home cooking.

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Today, dishes to warm the cockles.

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A spicy pud with a kick.

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And mouthwatering meals to make a night in a treat.

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Just what you need for a cosy supper.

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Cosy takes many forms, doesn't it?

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It does, and a pork shoulder is one of those forms.

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It's cosy, and two chums cooking in a kitchen, it's all...cosy.

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It's cosy!

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This brings light, brings spice,

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brings flavour into your everyday life.

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It's an Indonesian pork stew.

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It starts with pork shoulder.

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I simply have taken the fat off, and I'm going to dice the pork - simple.

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I'm going to do a dry spice mix,

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which Si is going to rub into his pork before it's cooked.

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So, half a teaspoon of cosy dry ginger.

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Another cosy thing, coriander - ground coriander.

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A big teaspoon of that.

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Some cinnamon, just a quarter of a teaspoon.

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We don't want it to taste like apple pie.

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And for a bit of fire, half a teaspoon of cracked black pepper.

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And just mix that up, and this just lights the fire a bit.

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And everybody needs that fire lit

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-once in a while, don't they, Dave?

-Yeah.

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Si, there's your powders.

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And, meanwhile, I'm just going to slice and saute off

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some shallots till they're soft. So, I've got some veggie oil.

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I tell you, this pork shoulder,

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it has a texture that really suits this dish perfectly.

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So, there's Dave's spice mix.

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Oof!

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Because this is a cosy, rich Indonesian dish,

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we've got a lot of firepower in the flavour.

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-Oh, haven't we?

-Four cloves of garlic.

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-Exocet in her sails.

-The garlic mustn't burn.

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Don't burn the garlic, because it'll turn bitter and that's not good.

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Ginger.

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This is a good tip, this.

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How often have you sat with a knife and tried to whittle your way around

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it? Nice piece of ginger, just get a spoon and that skin just falls off.

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You will never struggle with ginger again if you have a teaspoon.

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And ginger's very good, it warms your blood.

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If you're at home with a cold, this is the dish for you.

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Now, we'll just grate this ginger in.

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And ginger is particularly important in this dish - it's lovely.

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And, also, when you grate it,

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the fibrous bits, they tend to get left behind.

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-Yes.

-You've just got the nice juice and the flavour.

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-Mm, that smells good.

-Beautiful, isn't it?

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Now, chillies. These are bird's-eye chillies.

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You can be as cosy as you like with chilli.

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With four of these little beauties, it's going to be quite spicy.

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Now, if you want to reduce the heat, take the seeds out.

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If you like chillies, put loads in. If you don't, don't.

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Right, time for Mr Pig.

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-Look at that.

-Beautiful.

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You might look at that and think, "By heck, that's a dry old affair,

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"where's the gravy?"

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We'll do that now. I've got half a litre of good stock.

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Beef, chicken - it'll do.

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Ketjap manis - very, very Indonesian.

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Now, we want four big spoons of this, so that's kind of quite sweet.

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Now, we've got the soy, which is salt.

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We want two of this.

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And now we want the bitter, good old tamarind.

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The citrus, this is the hit. THEY MAKE KISSING NOISES

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It makes you do this, tamarind.

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Tamarind does this. It's one of those things.

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You can buy the paste ready done,

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it's a bit of a bore to make your own.

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We pour this onto this mix, and just let it cook for as long as it takes.

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-About an hour and a half.

-Yeah, that.

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It's fireside in a pan.

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I mean, it's worth buying a labrador for so you can take it for a walk

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in the woods to get proper frozen.

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So, bring to a gentle simmer, then what will happen is, as the gravy

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reduces, the moisture comes out, the flavours start to intensify,

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it goes a very dark colour.

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It's lovely.

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After about 20 minutes, I took the lid off and look at it now.

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All of those flavours have intensified.

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They've got bigger, they've got bolder,

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they've got cosier, and that is about ready to eat.

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However, we need... Mr Myers...

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Well, we're going to have a nice, crispy topping.

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It's a bit like when you do daal,

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you get with crispy onions on the top,

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we're going to do the same thing with this,

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but with crispy shallots and more bird's-eye chillies.

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In Eastern food, this is called tempering, isn't it?

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-It is.

-It is a blanket of flavour.

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It is a poncho of passion.

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It is a cushion

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of comfort.

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Right, chillies.

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A bit of salt.

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And they go very, very golden.

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-They're lush, aren't they?

-Absolutely perfect.

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That's what we're after.

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-Oh, you can hear them, can't you?

-Yeah.

-Listen, listen.

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METALLIC RUSTLE

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See, they're crispy.

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-Look at this, mate.

-That looks brilliant, doesn't it?

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Aww.

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Just a few crispy onions.

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Beautiful.

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Curry's cosy.

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It's warm, it's embracing,

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it's satisfying and this is rich, unctuous and, I suspect, very tasty.

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I tell you what, it's flaming hot.

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It's soft, it's tender.

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-You know, the onions on the top?

-Mm.

-They're far more than decoration,

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-aren't they?

-Yeah.

-You get another layer of flavour.

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It is, it's great.

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-That's...

-It's proper fireside food.

-Mm-hmm.

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-That's a keeper.

-Yeah.

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It's a onesie of a dish.

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Talking of which, I'm going to put mine on.

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Have you ever seen the Teletubbies?

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That's all I'm saying.

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Nothing beats home-made comfort food but, every now and then,

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it's nice to have someone else cook for you.

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Thankfully, all over the country,

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there are tasty places that make us feel

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right at home and keep enticing us back.

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The Rectory Farm Tearooms is a working farm in Cornwall

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and it's also tearooms,

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but it's not just a business, it is a family home,

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which I think people really love.

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We're really close to the south-west coast path.

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It's great because you get the ramblers coming in.

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If it's hot, they're absolutely dying for something to drink,

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and if it's cold and wet, then they want to come and have a bit of

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a warm up and a dry up

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and some nice, warm food to get them on their way again.

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And we also get a lot of customers that have been coming for many,

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many years.

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It's just a thoroughly nice place to come and spend a lunchtime.

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We combine it with going for a nice walk on the cliff,

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because we eat so many cakes and goodies here we have to walk it off.

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They're just delicious.

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Have you seen this one? I mean, just look at it.

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I believe in just serving good, traditional food,

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which is home-made here using recipes that have been passed down

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through the family. And I think people just love that.

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It might be a little bit old-fashioned, I don't know,

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but I don't really care,

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because it's what I'm about and what I want to do.

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This is Vera, my lovely mother-in-law.

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-Well, thanks.

-Yeah!

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Who started this whole business 60...

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-64 years.

-..64 years ago.

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We came to the farm in 1951, and the elderly lady from whom we bought the

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farm, if anybody knocked on the door and said, "Is there anywhere I can

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"get a cup of tea?", she used to do it for them, so I thought,

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"Well, this is something I perhaps could do,"

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and I started the tearoom really to supplement the farm's income.

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So, what did you have on the menu when you first started?

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Coffee, cake, cream teas, of course, being in Cornwall. Definitely...

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The jam on the bottom and the cream on the top.

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..with the jam on the bottom and the cream on the top, yes.

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Oh, my God, they look delicious.

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The scones, it's a secret family recipe,

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so nobody other than myself and my mother-in-law know the recipe.

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Where did the scone recipe actually originate?

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Well, it was from, I think, loosely, from my best friend's mother.

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Look at that, that's good, isn't it?

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We're going to have to sort of, like, write it down and put it into

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a safe box somewhere for the next generation.

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How do I get this in my mouth without making a mess?!

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Keeps us quiet, doesn't it?

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I want people to come here as a destination,

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it's somewhere they know they can come and get a really good lunch or

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a proper Cornish cream tea, lovely home-made cakes, but I don't know,

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who knows for the future, because I've got three sons.

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Um, hoping that one of them maybe

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would like to take over the tearooms,

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and keep it going for another 60 years, who knows?

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Do you know what I love? I love a fish pie.

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-This, though.

-This is different, this fish pie.

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This is a really, this is our cosy fish pie.

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We want a fish pie that makes your lips stick together,

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and we've changed the topping.

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-We're going to use root veg - celeriac and parsnips.

-Mm.

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It's an embrace of a dish.

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Now, as my mother would do, I start off...

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by poaching the fish.

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And we're going to use the poaching liquor to make an infused sauce.

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So, we have some milk that we infuse with onion.

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Now, poaching is just at that point where it starts to go...

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HE MAKES BUBBLING SOUND

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And that's poaching - it's slow and low,

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whereas boiling, which is...

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FRANTIC BUBBLING SOUND

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-We don't want that.

-No. You know when parsnips come into season,

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my mam used to always say, "They're only good after the first frost."

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-Frost.

-It's true.

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Yeah, because the frost releases natural sugars,

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so your parsnips are, in fact, sweeter.

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Into the milk, two bay leaves and a couple of cloves.

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They're ugly things, celeriac, aren't they?

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-Beautiful, though.

-Do you remember that time you put some tights on

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-your head?

-Yeah!

-You looked just like celeriac.

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-I did!

-He did. Everything goes like that.

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For the fish, you can use whatever you want, but this is perfect.

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Got the salmon for a touch of luxury, cod,

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which is the engine room of it,

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and the smoked haddock just gives it that smoky flavour.

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I always feel a sense of anticipation with a fish pie.

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It's that, "I can't wait to eat it."

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I love it.

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And we just leave it there until the fish starts to flake away.

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Leave to simmer for about two minutes,

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then remove from the heat and leave covered to steam for a further five

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-minutes.

-Now, that fish is just about perfect.

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As you can see, the fish is just cooked through.

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-The smell, man.

-Yeah! Oh, look at that salmon.

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Drain the fish,

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and reserve the cooking liquor.

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Next, make the mash.

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Put the celeriac and parsnips in a steamer and cook for around 15 to 20

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minutes until just tender.

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Now, I've got a bowl, I've got a sieve and I've got a ricer.

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Mash, draining off any excess water when you first press down.

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That looks pretty dry, actually.

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It does, it's actually not bad, Dave, to be fair.

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You could do this in a colander over a pan, if you want, and press it

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down with a wooden spoon.

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This will make sure your mash isn't too liquid.

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Time now to make the Michel.

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The Michel Roux, do you get it?!

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So, a nice big block of butter.

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This fish pie will feed eight people,

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so don't be horrified at the amount of butter.

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Now, when the butter has melted,

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we can stir in the flour, and you want to kind of cook the flour

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a little bit because, basically, it just takes away the

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floury taste. Now...

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..let's get saucy.

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Just start adding the stock.

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I'm going to add about half a glass of white wine.

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Keith Floyd always used to say,

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"Never cook with wine that you wouldn't drink."

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Now, we're going to put some dill in this.

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But, you know, to carry that kind of aniseed flavour,

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the fennel-y flavour that goes so well, I'm going to put in

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some Pastis, use Pastis or Ouzo.

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Not much, about three teaspoons,

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because we want it to taste kind of nicely aniseed-y.

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Stir in the dill.

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I'm just going to put some butter in the root mash.

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Oh, beautiful. Some salt and pepper.

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What do you think, Si?

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Oh mate, that's perfect, man.

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Mm. It is, isn't it?

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-Yeah.

-The Pastis really does something, it just takes the dill,

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-just gives it an extra kick.

-Let's make pie!

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To assemble, pour half the sauce over the base of a large pie dish.

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Add the fish, removing any skin or bones,

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but try to keep some of the big pieces really quite large.

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Salmon is a most wonderful fish, and I think we take it for granted these

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-days.

-Can you remember, it was really special to have salmon

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because it wasn't farmed as intensely as it is now.

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-No, salmon came in tins, didn't it?

-It did.

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Now, it's kind of quite traditional in a fish pie to cover the top with

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a layer of hard-boiled eggs. I like them. Si likes them.

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If you don't like them,

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leave your eggs off.

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It's so generous, this fish pie.

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-That's what I love about it.

-Yeah.

-It's great.

-Yeah.

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People say, like, "How do you write recipes, how do you do stuff?"

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Well, you just constantly improve,

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you refine and you change the recipes and, you know,

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you have fun with it and you just get better.

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-I think this is a belter.

-It's beautiful.

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This is a brilliant dish for when you want a gentle evening in,

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you know, when it's raining outside,

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you're feeling a bit under the weather,

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it's that grey, drizzly weather.

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Oh-h-h.

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Spread the mash over the sauce...

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..then fork up the surface to create a rough texture.

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It is a whopper of a pie.

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This is going to boil over, but that's part of the charm.

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We want a bit of sizzle.

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We're not finished yet.

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Oh-ho, no!

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The cheese with the root vegetables is epic.

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Think cauliflower cheese.

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We're not that far left of field with this, are we?

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Absolutely not.

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Adding layers and layers and layers of flavour, but they're all gentle,

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they're all warm, they're all cosy.

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Yeah, this one, it's big enough

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to give the whole family and a few friends a hug.

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I'm going to pop that in the oven, Mr Myers.

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-Pop away, Horatio.

-170.

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Yeah, about three quarters of an hour until it's bubbling,

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heated through and golden.

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Just serve with your greens of choice, I would say.

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-Oh!

-Oh, yes, indeed!

-We were right to put the tray underneath.

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-Defo.

-Look at that!

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Aw, the smell!

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I am so looking forward to this.

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Aw, mate!

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-It's not watery, it's not dry, it's just...

-Right.

-..so.

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-Oh, that is great.

-It is great, it's so different with that root veg top.

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-It's sweet.

-Warm, gentle.

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I think the cosy fish pie's the one for me.

0:19:150:19:18

And, of course, if you don't want to use your root veg,

0:19:180:19:21

just use mash on the top.

0:19:210:19:23

-Do you know what we forgot?

-What?

-We forgot the peas!

0:19:230:19:26

You can't have fish pie without peas!

0:19:260:19:28

Oh, flipping Nora, I'll go and get them on.

0:19:280:19:30

All right, I'll just check this is all right.

0:19:300:19:32

Every dish tells a story.

0:19:450:19:47

It may be about the ingredients that define it,

0:19:470:19:50

the memories it evokes or the people who created it.

0:19:500:19:54

This is the story of Geraldo Santaniello's spaghetti Bolognese.

0:19:560:20:00

I'm Geraldo Santaniello.

0:20:030:20:06

I'm a second-generation Italian living here in Bedford.

0:20:060:20:10

And I run an Italian pizzeria.

0:20:110:20:13

I can still just about make pizzas, but I'm increasingly taking a

0:20:130:20:17

back-seat, it's a bit too hard.

0:20:170:20:19

I prefer to tell other people how to do it.

0:20:210:20:23

My father used to dream of owning a restaurant.

0:20:260:20:29

It's like a link to where we're from and what we are.

0:20:290:20:32

Bedford is the hometown of the biggest Italian community

0:20:350:20:38

in this country.

0:20:380:20:39

My father came over to Bedford

0:20:400:20:42

in the early '50s to work as a labourer in the brick factories.

0:20:420:20:46

We've come over to Stewartby

0:20:480:20:50

to have a look at where my father and his fellow

0:20:500:20:53

Italian colleagues used to work, and it's bringing back some fantastic

0:20:530:20:58

memories for me, because I used to come here occasionally

0:20:580:21:01

as a child to see what was going on.

0:21:010:21:02

He and many others were recruited in Naples, Napoli,

0:21:060:21:09

and it was just a case of fate.

0:21:090:21:12

There were three queues, one for Brazil, one for Venezuela,

0:21:120:21:16

one for Bedford,

0:21:160:21:17

and my father just happened to be in the Bedford queue.

0:21:170:21:20

And before he knew it,

0:21:200:21:21

he was coming to England and that is the beginning of

0:21:210:21:24

this wonderful story, really.

0:21:240:21:26

Food is a fundamental ingredient in our way of life, because every time

0:21:320:21:37

that we're able to, we get together as a family, and food is the key

0:21:370:21:40

that bonds us together.

0:21:400:21:44

But we've always cooked spaghetti Bolognese. My wife cooks it,

0:21:470:21:50

my mother before her cooked it and everyone has got their own

0:21:500:21:53

characteristic way of doing it.

0:21:530:21:55

My daughter, Ida, makes a very, very nice one and I prefer hers now.

0:21:550:22:00

I make my spaghetti Bolognese by using a whole white onion,

0:22:040:22:08

two or three garlic cloves, carrots and celery.

0:22:080:22:12

Put them in a blender,

0:22:120:22:14

get a nice big pan, some nice extra virgin Italian olive oil.

0:22:140:22:18

Let it all fry nicely for a good three or four minutes

0:22:180:22:21

till everything becomes translucent.

0:22:210:22:23

My Italian heritage is very important to the way

0:22:250:22:28

I still view food. I was obviously taught by my mother,

0:22:280:22:31

and when I was younger I used to find it a bit of a chore,

0:22:310:22:33

sitting with her on a Sunday morning rolling out meatballs

0:22:330:22:37

and making sauce, but later on in life at university,

0:22:370:22:40

getting all the pals together for a spaghetti Bolognese

0:22:400:22:43

was quite a social thing and a good way to make friends.

0:22:430:22:46

If you can cook at university, that's an added bonus.

0:22:460:22:49

Add in the meat,

0:22:520:22:54

which I tend to use about 500g of beef mince,

0:22:540:22:58

and then I'll add in about 200g of pork mince.

0:22:580:23:01

Let it all fry together.

0:23:010:23:03

I think spaghetti Bolognese

0:23:050:23:07

has become a very popular English dish now as well.

0:23:070:23:09

You'll always see it on a menu in a traditional English eatery.

0:23:090:23:13

Just going to add in the puree now.

0:23:170:23:20

So we need quite a fair amount of this.

0:23:200:23:22

And then add a good glug of nice Italian red wine,

0:23:240:23:28

and then I'll add in a tin of Italian tomatoes.

0:23:280:23:32

Let it cook for a good hour and a half into a nice, rich sauce.

0:23:320:23:36

OK, so that's all done, and we'll just let that bubble away.

0:23:380:23:41

It's so quick and easy to make.

0:23:420:23:44

Although it has to cook for a long time, you can go away,

0:23:440:23:47

do what you need to do and then come back and you've got a nice meal for

0:23:470:23:49

the family there.

0:23:490:23:51

Mm. Tastes good.

0:23:540:23:56

So, we just put a few ladlefuls

0:24:050:24:07

onto the spaghetti, just to coat it,

0:24:070:24:09

to stop it from all sticking together.

0:24:090:24:12

Nice bit of sauce.

0:24:150:24:18

And there we have it.

0:24:180:24:19

-What do we say?

-Thank you.

-What do we say?

0:24:200:24:23

Thank you, darling. Grazie.

0:24:230:24:25

Who makes the best spaghetti?

0:24:250:24:26

-You do.

-Mummy? Right answer.

0:24:260:24:30

My children love it.

0:24:300:24:32

They like it with pasta, with spaghetti.

0:24:320:24:34

Sometimes they even like it with mashed potatoes,

0:24:340:24:36

which is a bit crazy.

0:24:360:24:38

As long as it's cooked nicely,

0:24:380:24:40

prepared carefully and presented well, we love it.

0:24:400:24:44

My Auntie Mary used to make the most wonderful spicy gingerbread.

0:25:020:25:07

Now, gingerbread to me isn't like a biscuity man.

0:25:070:25:10

-No, no.

-It's a sticky cake that's kind of born in Jamaica.

0:25:100:25:14

But, this one, we've gone more Aztec than Jamaican, if that makes sense,

0:25:140:25:19

because we're boosting with a bit of chilli as well.

0:25:190:25:22

You won't know the chilli's there,

0:25:220:25:24

you just think, it's warming, it's cosy.

0:25:240:25:26

You mix that with tea, it's just...

0:25:260:25:29

-Well, it just is, isn't it?

-It just is.

0:25:290:25:31

-You do wets, I do drys?

-I think so.

0:25:320:25:35

I'm going to start by putting some butter into the pan and, just over a

0:25:360:25:40

relatively low heat, I'm going to let that melt.

0:25:400:25:44

And I'm going to start by sieving the flour.

0:25:440:25:46

The one thing you could do is take out 50g of flour and replace it

0:25:460:25:51

with 50g of cocoa, and then you would have a little bit of chocolate

0:25:510:25:55

in your gingerbread as well.

0:25:550:25:56

Butter's melted, mate, I'm just going to put some Muscovado sugar

0:25:580:26:01

-in there.

-From the West Indies.

0:26:010:26:04

And this...

0:26:040:26:06

I think it's from Leeds.

0:26:060:26:07

HE LAUGHS This is golden syrup!

0:26:070:26:09

This is black treacle, and as we all know,

0:26:120:26:14

it's always difficult to get out the tin, so what you do is,

0:26:140:26:18

you heat it up in a little bit of water and, then, watch.

0:26:180:26:21

You can't have gingerbread...

0:26:250:26:27

..without black treacle.

0:26:290:26:31

Melt everything together over a gentle heat.

0:26:330:26:35

Right, the spices.

0:26:370:26:39

I feel like a doctor with me spice chest, but that's what it is.

0:26:390:26:43

I'm Doctor Cosy.

0:26:430:26:44

Two big tablespoons

0:26:460:26:48

of ground ginger.

0:26:490:26:50

To keep up the heat, I'm going to put some chilli powder in.

0:26:500:26:54

We've got a generous half teaspoon.

0:26:540:26:57

Half a teaspoon of allspice.

0:26:570:26:59

It always makes me think of Christmas.

0:26:590:27:02

A pinch of powdered mace.

0:27:020:27:04

Mace is the husk of nutmeg, and it's a really nice old-fashioned spice.

0:27:040:27:09

And, lastly, half a teaspoon of cinnamon.

0:27:090:27:12

When we said it's a spiced gingerbread,

0:27:120:27:15

it's a spiced gingerbread.

0:27:150:27:18

We want flavours that embrace the giving in a cuddle.

0:27:180:27:22

-It's indulgence, that's what it is.

-It is indulgence.

0:27:220:27:25

And, every now and then, a bit of indulgence does you good.

0:27:250:27:29

Now, what we need to do is to work on the wets.

0:27:290:27:32

I've got some milk.

0:27:320:27:34

Into that, I'm going to break two eggs.

0:27:340:27:37

Now, the milk and the eggs goes into here,

0:27:370:27:40

so what's important is that once the sugars have melted together,

0:27:400:27:46

you take it off the heat.

0:27:460:27:48

-Because what we don't want to do is...

-Scramble the eggs.

0:27:480:27:52

Add one teaspoon of bicarbonate of soda,

0:27:520:27:55

because we want a bit of levity in the cake.

0:27:550:27:58

And give that a swizzle.

0:27:580:27:59

-Mr King?

-Yes, sir?

0:28:030:28:04

We always say that with baking there's a bit of alchemy,

0:28:060:28:09

there's a bit of chemistry. This could be the DNA of cosy.

0:28:090:28:13

-I think you might be right, you know, Dave.

-Yeah, yeah.

0:28:130:28:16

Can I have your stem ginger?

0:28:180:28:19

-Yeah, absolutely, mate.

-I'm just going to chop this up, because we

0:28:190:28:23

want these little nuggets of flavour

0:28:230:28:25

to burst in your mouth when you bite into the cake.

0:28:250:28:28

Gradually add the contents of the saucepan to the flour,

0:28:320:28:36

making sure everything is well combined.

0:28:360:28:39

You'll end up with a very wet, pourable batter.

0:28:390:28:41

It's like cake central heating, this.

0:28:460:28:48

It is! It is.

0:28:480:28:50

And on freezing, wet, cold winter days,

0:28:500:28:54

-with that and a hot cup of tea.

-Oh, aye.

0:28:540:28:56

It's like little kernels of amber, isn't it?

0:28:580:29:00

Beautiful.

0:29:070:29:08

Give it a stir.

0:29:110:29:12

With all that beautiful stem ginger in.

0:29:130:29:16

And gingerbread, it's always done in a square tin.

0:29:170:29:21

Think, like, a brownie on steroids.

0:29:210:29:23

This will rise up,

0:29:300:29:31

so don't worry if you think it looks a little bit kind of frugal.

0:29:310:29:34

With the baking powder, it will have a bit of oomph.

0:29:340:29:37

Hoo-hoo-hoo!

0:29:370:29:39

I remember me Aunt Hild used to make fabulous gingerbread, and she used

0:29:390:29:44

to serve it and you used to have it with your tea on a Sunday...

0:29:440:29:47

-Aye.

-..with a really, really strong cheddar.

0:29:470:29:50

-Gingerbread and cheese?

-Gingerbread and cheese, try it, it's brilliant.

0:29:500:29:53

-I think we should.

-Yeah.

0:29:530:29:54

Right, now we pop that into a preheated oven,

0:29:540:29:56

170 degrees Celsius

0:29:560:29:59

for between 45 minutes and an hour,

0:29:590:30:02

but, remember, we still want it slightly sticky.

0:30:020:30:05

Mm. I think I'll go for a lie down.

0:30:050:30:08

Cool in the tin for half an hour, then turn out onto a rack.

0:30:210:30:25

-There's nothing better, is there?

-Look at that, that is a sticky cake.

0:30:270:30:30

But I think we can make it even stickier.

0:30:300:30:33

We've got some more syrup.

0:30:330:30:35

Oh, go on, mate, go on.

0:30:350:30:37

It's like varnishing a table, isn't it?

0:30:370:30:39

With a pot of tea and, as Mr King suggests,

0:30:430:30:47

a knob of cheese.

0:30:470:30:49

Now that is how gingerbread should be.

0:30:490:30:52

Oh, mate, that is epic.

0:30:560:30:57

The thing is, it's just that little bit nicer because of all the spice.

0:30:590:31:03

There are so many flavours going on there.

0:31:030:31:05

Actually, what is lovely, it's a very light and airy cake as well.

0:31:050:31:11

Oh, yeah. Bit of mousetrap.

0:31:110:31:13

What do you think?

0:31:140:31:16

-It works, doesn't it?

-Oh, yeah.

0:31:180:31:20

-I'll never eat me gingerbread without cheese again.

-Mm.

0:31:230:31:26

Mm!

0:31:260:31:27

-Tea as well! Oh! I'm in heaven.

-I am, too.

0:31:270:31:31

Remember, cosy is because you can, not because you need it.

0:31:340:31:38

Britain has an army of creative chefs who, day-after-day, send out

0:31:460:31:50

sensational dishes to customers in their restaurants.

0:31:500:31:53

They work long hours, toiling over their stoves.

0:31:540:31:58

But, at home, what's their idea of comfort food?

0:31:580:32:01

Michelin-starred chef Graham Garrett, from The West House

0:32:040:32:07

in Kent, tells us about his home-cooked favourite.

0:32:070:32:10

I was one of these people that was always bored around the house,

0:32:180:32:21

and the classic line was always, "Oh, go and cook something,

0:32:210:32:24

"go and make a cake",

0:32:240:32:25

so I kind of did and I think that's what gave me the initial bug.

0:32:250:32:29

But music was also my other love at the time.

0:32:290:32:33

So music is kind of what I ended up doing.

0:32:330:32:36

Cooking took a bit of a back-seat.

0:32:360:32:38

Managed to make lots of records and tour the world and that was it then,

0:32:380:32:41

"I'm going to be a rock star," that's what I was always going to

0:32:410:32:44

do, I thought, "I'm never going to work for a living."

0:32:440:32:48

The transformation from musician into professional chef

0:32:480:32:51

really came about because my son Jake had been born,

0:32:510:32:55

so I was feeding him and looking after him and doing all that stuff,

0:32:550:32:58

reading me cookbooks, watching daytime cookery programmes,

0:32:580:33:01

and then it would be working out what I was going to cook for dinner,

0:33:010:33:04

and it was becoming more and more of an obsession.

0:33:040:33:07

Right, you've got lunch menu, you've got three sole, one duck,

0:33:070:33:10

-and three mackerel and a pig.

-Yeah.

0:33:100:33:13

Being a chef is an all-encompassing thing. It, you know,

0:33:180:33:21

it's a bit cliched to say, "Oh, it's not a job, it's a lifestyle",

0:33:210:33:24

but it is really true.

0:33:240:33:26

I always tell people, if you're not really passionate about food,

0:33:260:33:29

if you don't love the whole camaraderie

0:33:290:33:31

and the extra hours and the things that make a kitchen great,

0:33:310:33:35

then do something else

0:33:350:33:36

because there's much easier ways to make a living.

0:33:360:33:39

Service.

0:33:390:33:41

Kitchens can be really busy, really hectic environments.

0:33:410:33:44

We try to keep it fairly calm,

0:33:440:33:46

but it can still get a bit tense and fast at times.

0:33:460:33:50

When you finish you can kind of relax and unwind,

0:33:570:34:01

and because I actually live above the restaurant,

0:34:010:34:03

I wander upstairs and have a look what's in the cupboards, basically.

0:34:030:34:07

Having cooked for other people all night,

0:34:080:34:10

that's the only time you suddenly start feeling a bit peckish.

0:34:100:34:13

OK, welcome to the domestic kitchen upstairs.

0:34:130:34:17

Into the cupboards.

0:34:170:34:20

I never know what I'm going to find when I look in, but it's the usual

0:34:200:34:24

stuff. My kitchen in the flat is very different to the kitchen

0:34:240:34:28

in the restaurant. It's very small, very basic.

0:34:280:34:30

OK, so this is the inside of the fridge.

0:34:300:34:34

As you can tell, it's not the most stocked fridge you've ever seen,

0:34:340:34:37

but I've got some Spanish chorizo in here and frittata.

0:34:370:34:39

Things like that are great because you can always knock something up

0:34:390:34:42

based around some eggs.

0:34:420:34:44

So, if I was cooking at home, I tend to try and keep things simple,

0:34:450:34:49

a few good ingredients that you can throw together without too much fuss

0:34:490:34:52

and doing what I can with it, which will involve one pan,

0:34:520:34:56

maybe a plate, maybe a fork.

0:34:560:34:58

Put chorizo in anything, it's going to taste great,

0:35:010:35:03

so just saute off a bit of chorizo,

0:35:030:35:06

chuck your cherry tomatoes in until they soften.

0:35:060:35:08

You could make an elaborate pepper and tomato sauce,

0:35:120:35:16

or you could buy one

0:35:160:35:17

and there's some great Spanish ones on the market,

0:35:170:35:19

which go great with the sausage.

0:35:190:35:21

If I had to stand here and make the whole sauce and everything to chuck

0:35:210:35:24

in here, then it wouldn't be a quick and easy knock up, would it?

0:35:240:35:27

So, it's not really cheating.

0:35:270:35:28

It's for me, I'm not serving it to anyone else, so I'm guilt free.

0:35:280:35:32

Eggs are great, very versatile, do so many things.

0:35:350:35:38

So, crack a couple of eggs in.

0:35:380:35:39

If you're going to eat off the plate, it warms it up for you

0:35:460:35:48

as well, which is a great trick.

0:35:480:35:51

OK. Right, we're there.

0:35:510:35:52

Perfect.

0:35:530:35:54

A bit of herb on top, there you go.

0:35:570:35:58

You know, you don't even need to put it on a plate.

0:35:580:36:01

Now, we're kind of old and sensible,

0:36:100:36:12

sitting back, watching a bit of telly.

0:36:120:36:14

Having something to eat is always kind of a nice end to the day.

0:36:140:36:19

Chorizo and eggs, you know, what's not to like, really?

0:36:190:36:22

I love cooking now as much as the first day I ever done it,

0:36:220:36:25

even professionally. Food and music, that's kind of everything to me.

0:36:250:36:29

You see, one of the greatest meals, I think, for treating yourself...

0:36:460:36:50

-Yes?

-..has to be steak and chips.

-Without a shadow of a doubt, Dave.

0:36:500:36:53

But I don't think steak and chips is cosy.

0:36:530:36:55

-I don't.

-It's got jeopardy, the timing's important.

0:36:550:36:58

-It is.

-And you don't get gravy with your chips.

0:36:580:37:01

Everybody needs gravy with their chips.

0:37:010:37:04

So, we've solved all that problem.

0:37:040:37:05

-Oh, yes.

-This is cosy steak and chips.

0:37:050:37:08

Aw! It could have been the duvet of meaty love

0:37:080:37:13

that gives you a cuddle of an evening, it is this dish.

0:37:130:37:17

You know, braising steak, it's cheap.

0:37:200:37:23

You cut it up, you put it into stews,

0:37:230:37:25

but, this, we'll leave the steaks whole

0:37:250:37:27

so that you feel as though you've got a steak.

0:37:270:37:30

It will melt in the mouth, but the bonus is this gravy...

0:37:300:37:33

-It's so good, isn't it?

-..that's wonderful.

0:37:330:37:36

Trim any fat or bad bits from the beef,

0:37:360:37:38

and season on both sides with salt and lots and lots

0:37:380:37:41

of freshly ground black pepper.

0:37:410:37:43

Lovely. Fry the steaks two at a time over a medium heat for a couple of

0:37:430:37:48

minutes on each side, till they're nicely coloured and brown.

0:37:480:37:51

Meanwhile, I'm going to get on with the chips.

0:37:540:37:56

I cut these and left them to soak about six hours ago.

0:37:560:37:59

It releases the starch, you get a better chip.

0:37:590:38:02

Now, I'm going to dry these off a bit, because if I put them in the

0:38:020:38:05

fat like this, they're going to sputter.

0:38:050:38:07

Now, I have been known to say I hate chunky chips.

0:38:070:38:10

Yes, you have, Dave.

0:38:100:38:11

But, because we've got gravy, I think it's more than tolerable.

0:38:110:38:15

Now, I'm going to do double cooked chips.

0:38:180:38:20

This means I cook them first at 130 degrees for ten minutes,

0:38:200:38:23

let them cool down. When I'm ready, take the heat up to 190.

0:38:230:38:27

They'll be super crispy.

0:38:270:38:29

-There we are, mate, there's your pan.

-Thank you.

0:38:340:38:37

Now, the onion wedges go in there.

0:38:370:38:38

Would you like to keep them moving for me, Mr King?

0:38:380:38:40

I absolutely would, my spatula is

0:38:400:38:42

stood by in readiness for your loveliness.

0:38:420:38:45

-You're very polite tonight.

-I've turned over a new leaf.

0:38:460:38:50

-We're there, mucker.

-Right, so I'm just going to grate a nice,

0:38:500:38:54

fat clove of garlic into the onions.

0:38:540:38:56

And just sweat this down for a moment or two.

0:38:570:39:00

Now, let's return the steaks to the pan.

0:39:010:39:03

Now, the steaks will have released...

0:39:030:39:06

..some of their juices.

0:39:080:39:11

So, make sure...

0:39:110:39:12

-..you put that back in.

-Ooh, yeah!

0:39:130:39:15

Now, to this, we've got 500 ml of beef stock.

0:39:170:39:21

How lovely is that?

0:39:260:39:28

A tablespoon of tomato puree goes in.

0:39:280:39:31

A bay leaf.

0:39:350:39:36

And I've got some sprigs of thyme.

0:39:380:39:40

I'm just going to strip off the leaves and bring this to a boil.

0:39:400:39:43

Then cover the casserole and transfer carefully to the oven.

0:39:500:39:54

Cook for one and a quarter to one and a half hours,

0:39:540:39:58

or until the beef is very tender.

0:39:580:40:00

Well, that's it, ten minutes.

0:40:030:40:05

And, as you see, they're cooked through, but they're not crispy,

0:40:050:40:07

they're not golden.

0:40:070:40:08

We'll let everything cool down, then, in about an hour

0:40:080:40:11

and a half, when we're ready, we'll finish with the braising steaks,

0:40:110:40:14

we'll fire this up to 190,

0:40:140:40:16

and in three minutes you'll have proper double cooked chips.

0:40:160:40:20

Oh, I'm going to tidy up.

0:40:220:40:23

He must be feeling cosy if he's tidying up.

0:40:230:40:26

-It's good, isn't it?

-Well, I'm feeling very cosy.

0:40:260:40:29

-So am I.

-What would you think is the cosiest biscuit?

0:40:290:40:32

A chocolate digestive.

0:40:320:40:34

A garibaldi, that can be quite cosy.

0:40:340:40:36

Can you remember when you used to get chocolate garibaldis?

0:40:360:40:39

-No, I didn't, didn't where I'm from.

-Oh, it was lush. Ooh!

0:40:390:40:42

Ooh, spit spot, you've made a good job of that.

0:40:480:40:50

-It is good, isn't it?

-Aye.

-I love a bit of tidying up, me.

0:40:500:40:53

-Aw, let's see the steak.

-Ooh, yes.

0:40:530:40:54

I'll turn me chip pan up. 190.

0:40:540:40:57

Ooh-ho-ho-ho!

0:41:010:41:02

Yes, indeedy. Right.

0:41:030:41:06

-Are they tender?

-Absolutely beautiful.

0:41:060:41:08

We want that gravy to be thick and super tasty,

0:41:080:41:12

so what I'm going to do is, I'm just going to make a little paste

0:41:120:41:15

with a drop of water...

0:41:150:41:16

..some mustard powder and some cornflour.

0:41:170:41:20

Place the casserole over a medium heat,

0:41:260:41:28

and simmer for two to three minutes

0:41:280:41:30

until the gravy reduces and becomes thickened and glossy,

0:41:300:41:33

stirring regularly.

0:41:330:41:35

That, my friend, is your three minute warning.

0:41:350:41:38

-Right, so should I get the chips on?

-I think so.

-Beautiful.

0:41:380:41:40

Chips ahoy.

0:41:420:41:43

-Ooh, that looks good.

-Doesn't it just?

-Can I taste the gravy?

0:41:470:41:50

Yeah, go on.

0:41:500:41:51

That, my friend, is crying for Yorkshire pudding.

0:41:570:41:59

We've got chips, man.

0:41:590:42:01

-Chips and Yorkshire pudding!

-Yes!

0:42:010:42:03

Listen to them.

0:42:050:42:06

-And off we go.

-Yes!

0:42:130:42:14

-I think two steaks each, don't you?

-Ooh.

0:42:160:42:19

Some sea salt flakes.

0:42:320:42:33

Maybe just a little garnish.

0:42:350:42:38

-See, that's tender.

-Will I need a knife?

-No.

0:42:390:42:43

-Such a great steak, braising steak, when it's cooked properly.

-Mm.

0:42:450:42:49

See you later. The Bikers are on. You'll be all right, there's plenty.

0:42:500:42:54

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