0:00:06 > 0:00:10We've travelled the world and eaten everywhere from roadside bars to
0:00:10 > 0:00:13restaurants with Michelin stars,
0:00:13 > 0:00:17but there really is nothing like a bit of home cooking.
0:00:22 > 0:00:27Coming into a warm kitchen filled with the aroma of a tasty meal
0:00:27 > 0:00:31bubbling away, it's one of life's great pleasures.
0:00:33 > 0:00:37Lovingly prepared dishes with flavours that pack a punch.
0:00:38 > 0:00:45It's the perfect way to put smiles on the faces of your nearest and dearest.
0:00:46 > 0:00:51We'll also reveal the fascinating stories behind iconic dishes.
0:00:51 > 0:00:52Who makes the best spaghetti?
0:00:52 > 0:00:54- You.- Right answer.
0:00:54 > 0:00:59Discover the secrets to producing quality ingredients and...
0:00:59 > 0:01:00Service!
0:01:00 > 0:01:03Find out what chefs like to cook on their days off.
0:01:05 > 0:01:08That is amazing. This is much easier and much quicker.
0:01:10 > 0:01:14There's nothing quite as comforting as simple home cooking.
0:01:26 > 0:01:28Today, dishes to feed a multitude.
0:01:31 > 0:01:33Whether you're impressing your guests,
0:01:33 > 0:01:35or filling up the family...
0:01:37 > 0:01:39..we're talking brilliant crowd pleasers.
0:01:43 > 0:01:46This dish, it's a crowd pleaser that can just expand to fit the amount of
0:01:46 > 0:01:49people that you wish to expand it to fit to.
0:01:49 > 0:01:53When we say crowd pleaser, we mean in a completely different language,
0:01:53 > 0:01:54- party.- Yeah.
0:01:54 > 0:01:56It's food for guests, really, isn't it?
0:01:56 > 0:02:01- It is.- First off, we've got two wonderful trimmed salmon fillets.
0:02:01 > 0:02:03I'm going to poach these down because we're making a salmon,
0:02:03 > 0:02:06spinach and hollandaise sauce pie.
0:02:08 > 0:02:12The hollandaise has tarragon and lemon in, and it's just really tasty.
0:02:12 > 0:02:14- It's lovely.- And it's a pie. - It is.
0:02:16 > 0:02:18So, we just float that into the milk.
0:02:18 > 0:02:21Got some tarragon, peppercorns and lemon and a bay,
0:02:21 > 0:02:24little bit of flavour.
0:02:24 > 0:02:26We poach that until it just, just flakes.
0:02:26 > 0:02:31Now, a top tip and the key to hollandaise is the temperature of the butter.
0:02:31 > 0:02:33So, we're going to melt it.
0:02:33 > 0:02:37Once we've melted it we're going to take it off the heat and then we're
0:02:37 > 0:02:39going to let it cool.
0:02:39 > 0:02:44While that is happening I'm going to infuse about 50ml
0:02:44 > 0:02:46of white wine vinegar.
0:02:48 > 0:02:49And then a few peppercorns.
0:02:51 > 0:02:53A couple of blades of mace.
0:02:56 > 0:03:00A bay leaf. Now, to get the oil out of the bay leaf,
0:03:00 > 0:03:01scrunch it a bit.
0:03:03 > 0:03:07And we need one shallot, finely, finely chopped.
0:03:10 > 0:03:13We're going to reduce this until there's about two tablespoons
0:03:13 > 0:03:17of liquid left and that's it. So we'll boil it quite hard.
0:03:17 > 0:03:20I love this, it's an event.
0:03:20 > 0:03:24Oh, it is, and salmon, you know, to me there's still a little hint of luxury.
0:03:24 > 0:03:28Definitely, man. Now, you can see how all of those great flavours,
0:03:28 > 0:03:30the bay, the mace, the shallot,
0:03:30 > 0:03:36the peppercorns are all infusing that white wine vinegar.
0:03:36 > 0:03:40My next job is to wilt down the spinach.
0:03:42 > 0:03:44There's enough moisture in the spinach to cook itself,
0:03:44 > 0:03:46so we'll start by putting it in here.
0:03:49 > 0:03:53So, what we're going to do, two tablespoons, don't forget,
0:03:53 > 0:03:55that's what we want out of this.
0:03:59 > 0:04:00Now, look, that big pan of spinach
0:04:00 > 0:04:03has become this little pan of spinach.
0:04:03 > 0:04:06But that little pan of spinach really is quite moist.
0:04:06 > 0:04:07- We don't want that.- No!
0:04:07 > 0:04:09Else we'll get a soggy bottom.
0:04:09 > 0:04:13So we put that in a sieve, let it strain,
0:04:13 > 0:04:16and I'll do my second batch of spinach.
0:04:16 > 0:04:19Three egg yolks, whisk.
0:04:19 > 0:04:21And whisk them until they change colour.
0:04:21 > 0:04:24Now, because the process is gentle,
0:04:24 > 0:04:29and the heat we need has to be indirect, use a bain-marie.
0:04:32 > 0:04:35I'm going to add a little bit of fine salt.
0:04:39 > 0:04:41Lemon juice.
0:04:45 > 0:04:47Just add a little bit of our vinegar.
0:04:47 > 0:04:52Just keep tinkling it, lovely, and give it another whisk.
0:04:56 > 0:04:59What we're going to do is add this cooled butter,
0:04:59 > 0:05:03just a little at a time, literally just add the butter.
0:05:05 > 0:05:07Give it a good whisk again.
0:05:12 > 0:05:15Right, so, I'm going to take this off the heat.
0:05:21 > 0:05:24Do you see how it is, kind of, starting to thicken?
0:05:25 > 0:05:28Now we just start to
0:05:28 > 0:05:30add the butter...
0:05:33 > 0:05:34..just a little at a time.
0:05:38 > 0:05:43I'll tell you what, it's making me tired just watching him.
0:05:43 > 0:05:44Flipping heck.
0:05:46 > 0:05:48It's worth all that effort.
0:05:48 > 0:05:50You are putting love into the dish,
0:05:50 > 0:05:54which our guests will receive by the plateful.
0:05:54 > 0:05:56- BOTH:- Yay!
0:05:56 > 0:05:58Look at that, that's beautiful.
0:05:58 > 0:06:00It is beautiful.
0:06:00 > 0:06:02Right, now, to this, all we've got
0:06:02 > 0:06:04to do is add some tarragon and whisk.
0:06:04 > 0:06:05No, just stir.
0:06:07 > 0:06:09And some lemon zest.
0:06:09 > 0:06:12You can just have a sit down whilst I make the pie.
0:06:12 > 0:06:14Thank you, I think I might.
0:06:14 > 0:06:17And you know, if you are short on time,
0:06:17 > 0:06:21the bought hollandaise sauce in a jar is perfectly good for this dish.
0:06:21 > 0:06:23He's such a cheeky devil, isn't he?
0:06:23 > 0:06:29Right, bought puff pastry, a wonderful product,
0:06:29 > 0:06:31easy to handle, beautiful.
0:06:31 > 0:06:33Let us begin with Mr Fish.
0:06:33 > 0:06:36Take half the fish, hands are fine for this...
0:06:37 > 0:06:39..and spread down one side.
0:06:46 > 0:06:49- Now, half the spinach.- As you can see what Dave's doing,
0:06:49 > 0:06:51he's squeezing every bit of moisture out.
0:06:51 > 0:06:54All of that flavour's still going to be in the leaves,
0:06:54 > 0:06:55but we don't want the moisture.
0:06:56 > 0:06:59I'll just spread that over the salmon.
0:07:01 > 0:07:03Now, that wonderful hollandaise sauce.
0:07:09 > 0:07:12Top with more salmon.
0:07:15 > 0:07:16More spinach.
0:07:19 > 0:07:22And more hollandaise sauce.
0:07:22 > 0:07:25- Oh, you are a one. - Oh, I know.
0:07:31 > 0:07:32Eggy wash around the edges.
0:07:35 > 0:07:37And let's put you to sleep, son.
0:07:39 > 0:07:41We want it well sealed.
0:07:41 > 0:07:44And just, kind of, start a nice rolling crimp on the side, like so.
0:07:46 > 0:07:48This is like pick it up turn it over.
0:07:48 > 0:07:51See? Nice, isn't it?
0:07:51 > 0:07:53I'm just going to try and do some scales.
0:07:53 > 0:07:55I want to score, but not through.
0:07:55 > 0:07:56Oh, you're getting arty.
0:07:56 > 0:07:59I love it when you get arty, it's brilliant.
0:07:59 > 0:08:00I think that's enough, do you?
0:08:00 > 0:08:05- Yeah.- Brush very gently with egg so we get a nice golden top.
0:08:07 > 0:08:13We put that into a preheated oven at 180 degrees Celsius for about 30
0:08:13 > 0:08:17minutes or so, until it's risen, bold, and golden.
0:08:26 > 0:08:27That is beautiful.
0:08:29 > 0:08:32Oh, well done, Mr Myers.
0:08:32 > 0:08:35We've created quite a crowd pleaser.
0:08:42 > 0:08:44Oh, look at that.
0:08:48 > 0:08:49So full of flavour.
0:08:51 > 0:08:55The hollandaise, that tarragon, the lemon zest, salmon, spinach,
0:08:55 > 0:08:56it all goes together.
0:08:56 > 0:08:58That texture, it's lovely, as well.
0:08:58 > 0:08:59- Yeah, it's lush.- What a crisp pastry.
0:09:01 > 0:09:02What a lovely centrepiece.
0:09:02 > 0:09:04Yeah.
0:09:15 > 0:09:19Britain has an army of creative chefs, who day after day send out
0:09:19 > 0:09:23sensational dishes to customers in their restaurants.
0:09:24 > 0:09:27They work long hours, toiling over their stoves.
0:09:28 > 0:09:33But at home, what's their idea of comfort food?
0:09:33 > 0:09:36Romy Gill MBE from Thornbury in Gloucestershire
0:09:36 > 0:09:40tells us about her home-cooked favourite.
0:09:40 > 0:09:44I'm a head chef, restaurant owner of Romy's Kitchen in Thornbury.
0:09:44 > 0:09:48We've been running for nearly three years now and the cuisine is Indian
0:09:48 > 0:09:50but it's very modern Indian cuisine.
0:09:54 > 0:09:56I grew up in India in West Bengal.
0:09:56 > 0:09:59I came to the UK when I was 22 years old and I said
0:09:59 > 0:10:02to my husband, "I want to open a restaurant."
0:10:02 > 0:10:04'He just looked at me and didn't say anything.
0:10:04 > 0:10:07'And 22 years later, I have my restaurant.'
0:10:07 > 0:10:09I need a nice plate, please!
0:10:09 > 0:10:13If you're passionate, if you have a dream, you've got to follow it.
0:10:18 > 0:10:22For me, the love affair of food started way back in India,
0:10:22 > 0:10:25because my parents enjoyed cooking.
0:10:25 > 0:10:29And I want to use the best produce we have in this country
0:10:29 > 0:10:34and apply what my mum and dad used. The spices - why can't we use it?
0:10:34 > 0:10:37You know, the fish and chips. I do fish and chips in an Indian style.
0:10:37 > 0:10:38It works really well.
0:10:40 > 0:10:43With one spice, you can just completely change
0:10:43 > 0:10:45the look and taste of the dish.
0:10:46 > 0:10:49A lot of people call me "The Mistress of Spices",
0:10:49 > 0:10:51but I love playing with the spices.
0:10:52 > 0:10:54And I've learnt all of that from my parents.
0:11:02 > 0:11:04My home cooking is very different,
0:11:04 > 0:11:08because I have hardly any time with my daughters,
0:11:08 > 0:11:12so I don't want to be cooking really complicated dishes.
0:11:12 > 0:11:14I like making simple, easy, quick things.
0:11:16 > 0:11:20So, I'm going to be making sweet and sour chicken wings,
0:11:20 > 0:11:24with an Indian twist guacamole. It's simple, it's quick,
0:11:24 > 0:11:27my daughters love it. It's the messiness of eating
0:11:27 > 0:11:28with the fingers. I love it!
0:11:31 > 0:11:35I'm going to take my chicken wings, I'm going to marinate them first,
0:11:35 > 0:11:38with a little bit of ginger and garlic and some soy sauce.
0:11:38 > 0:11:43Teensy little bit of chilli flakes. Some honey, pomegranate molasses.
0:11:43 > 0:11:46A little bit of ketchup. Not too much, with the sweetness of it.
0:11:46 > 0:11:49And the key ingredient in this is the smoked paprika.
0:11:49 > 0:11:52Once they cook in the oven, they go really crispy.
0:11:52 > 0:11:55That smoky flavour of the paprika is just delicious.
0:11:57 > 0:11:59I'm going to keep it in the fridge for half an hour.
0:11:59 > 0:12:01Not longer than that. Doesn't really need it.
0:12:03 > 0:12:07With that, I will be serving some guacamole, in an Indian style.
0:12:09 > 0:12:14It's got apple in it. Avocados. It's got red onion, mint,
0:12:14 > 0:12:18which is the freshness, that works so well with avocado,
0:12:18 > 0:12:21and a little bit of fresh coriander. It's got a little bit of kick to it,
0:12:21 > 0:12:23with just a little chilli.
0:12:23 > 0:12:27Whizz it up. Make it like a, kind of, paste, kind of thing.
0:12:27 > 0:12:30And it works so well with the chicken wings.
0:12:50 > 0:12:54It's really yummy. It's not too spicy. It's really good.
0:12:54 > 0:12:58- What about you, you're digging into it!- Yeah, it's really nice.
0:12:58 > 0:13:01- Do you like the guacamole? - Yeah. It's the best.
0:13:03 > 0:13:06It's a simple, delicious meal for my children.
0:13:17 > 0:13:20GENTLE SIZZLING
0:13:25 > 0:13:28When your palate is after this, only this will do.
0:13:28 > 0:13:29And what is it, Mr Myers?
0:13:29 > 0:13:32Well, this is a crowd pleaser. Individually, together,
0:13:32 > 0:13:35we've been doing it for years. And it's a tandoori mixed grill.
0:13:35 > 0:13:37SI GIGGLES EXCITEDLY
0:13:37 > 0:13:40It's great in your kitchen in the winter or a barbecue in the summer.
0:13:40 > 0:13:42It's just so yummy.
0:13:46 > 0:13:48Meat number one...
0:13:48 > 0:13:49Chicken!
0:13:49 > 0:13:51Meat number two...
0:13:51 > 0:13:52Prawns!
0:13:52 > 0:13:54Meat number three...
0:13:54 > 0:13:57- BOTH:- Mmmmmm!
0:13:57 > 0:13:58- Lamb cutlets!- French trimmed.
0:13:58 > 0:14:00Thank you. Only on a Tuesday.
0:14:00 > 0:14:03- And plate number four - salmon.- Och!
0:14:03 > 0:14:07Now, the marinade that we're using is the same for
0:14:07 > 0:14:10the chicken, the prawns and the lamb. And we've got a little quirky,
0:14:10 > 0:14:13- kind of, marinade for the salmon. - We've got a little twist,
0:14:13 > 0:14:16- haven't we? A little... A little hoo-hoo.- Hoo-hoo, hoo!
0:14:16 > 0:14:21Now, I'm going to start out by making the marinade for the prawn,
0:14:21 > 0:14:23the lamb and the chicken.
0:14:23 > 0:14:27So, I've got a big lump of ginger into a bowl of yoghurt.
0:14:29 > 0:14:33And about six cloves of garlic, I'm going to grate that into this.
0:14:33 > 0:14:35While Dave's doing that, I'm going to show you
0:14:35 > 0:14:37what we're going to do with the prawns.
0:14:37 > 0:14:39So, you know how to de-vein a prawn?
0:14:39 > 0:14:42Take the prawn's bonce off, that's its head.
0:14:42 > 0:14:47Legs off. Now, you can keep the tail on, it's a good thing.
0:14:47 > 0:14:50You can, kind of, just pick your prawn up with it.
0:14:50 > 0:14:54Anyway, with a sharp knife, just very gently draw around the back...
0:14:55 > 0:14:59..and just run your finger nail through the middle, like that.
0:15:00 > 0:15:02One clean prawn.
0:15:02 > 0:15:04So, I've got the garlic, the ginger,
0:15:04 > 0:15:07the yoghurt. Some scrapings of nutmeg now.
0:15:13 > 0:15:15And the juice of an lemon. And the beauty
0:15:15 > 0:15:18of making your own marinade like this is
0:15:18 > 0:15:23there's a freshness to the spices. It takes everything up a notch.
0:15:23 > 0:15:27To start with, I want two teaspoons of ground cardamom.
0:15:29 > 0:15:33I want two teaspoons... of ground coriander.
0:15:35 > 0:15:39Two teaspoons...of ground cumin.
0:15:41 > 0:15:45Two teaspoons...of ground turmeric.
0:15:45 > 0:15:49- It's like a Mensa test, dude, isn't it, you know?- It's a spicy one!
0:15:49 > 0:15:52I want half a teaspoon of cinnamon.
0:15:54 > 0:15:57A pinch of ground cloves.
0:15:57 > 0:16:00Half a teaspoon of cayenne pepper.
0:16:01 > 0:16:04And two BIG spoons
0:16:04 > 0:16:07of Kashmiri chilli powder.
0:16:07 > 0:16:10Ooh, now you're talking.
0:16:13 > 0:16:15For the salmon, what we're going to do -
0:16:15 > 0:16:18going to put a little bit of oil, little bit of lemon juice,
0:16:18 > 0:16:20some dill and some capers.
0:16:20 > 0:16:23So, oil it first.
0:16:23 > 0:16:28Now, the reason that we're oiling it first is so all this sticks.
0:16:30 > 0:16:33And then the juice of about half a lemon.
0:16:36 > 0:16:37- Oh, Kingy.- Get in.
0:16:37 > 0:16:40One, two, three.
0:16:40 > 0:16:43- You split, I'll massage.- All right.
0:16:43 > 0:16:46One, two, three.
0:16:46 > 0:16:49I mean, this marinade, it's porky, it's dead great.
0:16:49 > 0:16:50If you can afford the time,
0:16:50 > 0:16:53leave it to marinate overnight and most of the next day.
0:16:53 > 0:16:57I would say the minimum you could get away with marinating it
0:16:57 > 0:16:59is about two hours.
0:16:59 > 0:17:01- Right, I'm going to wash my hands, mate.- Thank you.
0:17:08 > 0:17:11Now, I don't know why, but it just feels right
0:17:11 > 0:17:15to cook the chicken last, so that's what I'm going to do.
0:17:15 > 0:17:18Heat the griddle to a medium to high heat.
0:17:20 > 0:17:22The lamb chops will take about two minutes
0:17:22 > 0:17:25to two and a half minutes per side.
0:17:25 > 0:17:27If your griddle's hot enough,
0:17:27 > 0:17:31you should get minimal marinade smearing your grill.
0:17:31 > 0:17:33It should all stay on that beautiful cutlet.
0:17:35 > 0:17:38Just be patient, let them sit,
0:17:38 > 0:17:41let them crisp off and then turn them.
0:17:41 > 0:17:44- What do you reckon, Dave? - I think they're perfect.
0:17:44 > 0:17:47- Looking great, aren't they? - Yeah, I just can't wait to eat them.
0:17:50 > 0:17:53The same process for the prawns.
0:17:53 > 0:17:56- Wow, look at those prawns. - They're working, dude, aren't they?
0:17:56 > 0:17:59This is very much a crowd-pleaser.
0:18:07 > 0:18:09And the salmon.
0:18:14 > 0:18:18The chicken needs about three minutes per side.
0:18:20 > 0:18:27- Mm.- And that should be juicy, succulent, and perfectly cooked.- Mm.
0:18:29 > 0:18:33- The thing is, there's plenty of food here for eight people.- There is.
0:18:33 > 0:18:36- But there's a great feast for two. - Isn't there just?
0:18:42 > 0:18:45How can we keep this feast to ourselves?
0:18:47 > 0:18:50That is a crowd-pleaser.
0:19:01 > 0:19:04The secret to creating delicious comfort food
0:19:04 > 0:19:06is using the right ingredients.
0:19:06 > 0:19:08The cooking is the easy bit.
0:19:08 > 0:19:11The real work is done by the producers
0:19:11 > 0:19:13who put all their passion and expertise
0:19:13 > 0:19:17into getting their ingredients just right.
0:19:19 > 0:19:22We raise Mangalitza and Saddleback pigs
0:19:22 > 0:19:24on our farm here in Pembrokeshire
0:19:24 > 0:19:27to produce meat exclusively for our two food vans.
0:19:32 > 0:19:35I love the pigs. They're very intelligent creatures.
0:19:35 > 0:19:39They're very loyal. They've got definite personalities.
0:19:39 > 0:19:40Some of them are grumpy.
0:19:40 > 0:19:42Some are very friendly.
0:19:42 > 0:19:45You always get one or two that love having their bellies scratched.
0:19:50 > 0:19:55We keep primarily Mangalitza pigs. They're from Hungary.
0:19:55 > 0:19:58They're a very unusual-looking pig.
0:19:58 > 0:20:02In the winter, they have a thick, curly, wiry coat,
0:20:02 > 0:20:05and in the summer, they tend to lose that.
0:20:06 > 0:20:09We have two varieties - the swallow-belly -
0:20:09 > 0:20:13they're black with a white underbelly - and blonde.
0:20:13 > 0:20:15They look probably more like a sheep than a pig.
0:20:15 > 0:20:17They get called a sheep-pig.
0:20:17 > 0:20:19They get likened to Wombles, as well.
0:20:24 > 0:20:28When we started farming pigs, it was really important to us
0:20:28 > 0:20:30to stick to the principles of the slow food movement.
0:20:30 > 0:20:32The pigs would always be free-range.
0:20:32 > 0:20:34They can roam in the fields during the day.
0:20:34 > 0:20:36They've got access to a barn.
0:20:36 > 0:20:40And in our food business, we would only ever use our own meat.
0:20:42 > 0:20:44The way we rear them really makes a difference.
0:20:44 > 0:20:47A commercial pig is fed, it doesn't have much exercise,
0:20:47 > 0:20:49so it grows really, really quickly
0:20:49 > 0:20:51and can be slaughtered at maybe five months,
0:20:51 > 0:20:52whereas our pigs,
0:20:52 > 0:20:56you're talking sort of 16 to 18 months at the least.
0:20:56 > 0:20:59They grow as nature intended - outdoors,
0:20:59 > 0:21:02and their diet's supplemented by bugs and grass
0:21:02 > 0:21:05and produces a far better quality end product.
0:21:10 > 0:21:13The breed of pigs, we chose them not only for their temperament
0:21:13 > 0:21:16and their hardiness outdoors, but also the flavour,
0:21:16 > 0:21:18the characteristics of the meat.
0:21:18 > 0:21:21The Mangalitza, for example, they lay on fat quite easily.
0:21:21 > 0:21:23People call them a lardy pig,
0:21:23 > 0:21:27but they produce the most amazing salami chorizo.
0:21:34 > 0:21:37So, this one looks amazing, doesn't it? It's huge.
0:21:37 > 0:21:39- It's turned out really well. - Yes, it has, actually.
0:21:39 > 0:21:42- On the size and everything. - So, as a charcutier,
0:21:42 > 0:21:46how did you find working with the Mangalitza in particular?
0:21:46 > 0:21:49With the Mangalitza, I felt that it was
0:21:49 > 0:21:51a much redder meat.
0:21:51 > 0:21:54The marbling of the fat going through it was fantastic,
0:21:54 > 0:21:57which is what you can see on some of the pancetta here -
0:21:57 > 0:21:59the marbling and the fat content.
0:21:59 > 0:22:04And it's so soft, you could whip it, the back fat on a Mangalitza.
0:22:04 > 0:22:07It is just soft and white and beautiful.
0:22:07 > 0:22:11When you're making an andouille and you want it to keep spreadable,
0:22:11 > 0:22:14that is fantastic to be able to make one of these out of it.
0:22:14 > 0:22:17Yeah, the texture is great. It's almost like a pate, isn't it?
0:22:17 > 0:22:20- Yes, it is.- That's kind of the way I describe it to customers.
0:22:20 > 0:22:22It's like chorizo, but a pate texture.
0:22:22 > 0:22:25But both the andouille and the chorizo,
0:22:25 > 0:22:27they're so versatile.
0:22:27 > 0:22:29Chorizo, when you cook with that,
0:22:29 > 0:22:32the flavours and the fat and the oils will just come through
0:22:32 > 0:22:33when you're cooking.
0:22:33 > 0:22:37And the andouille is just fantastic in cooking in any dish -
0:22:37 > 0:22:41scrambled egg, paella, pasta dish, so many dishes.
0:22:41 > 0:22:42But it looks amazing
0:22:42 > 0:22:45and I think the customers would love that with you, Michelle.
0:22:45 > 0:22:48They do. When I do an event, they love seeing it hanging up.
0:22:48 > 0:22:50They get their phones out, they're taking photographs of it,
0:22:50 > 0:22:52posting it on social media.
0:22:52 > 0:22:55You know, they can't believe what they're seeing.
0:22:59 > 0:23:01People seem to love what we're doing.
0:23:01 > 0:23:04They like the story behind it, seeing the pictures of the pigs,
0:23:04 > 0:23:07seeing the way they live. People really appreciate that.
0:23:24 > 0:23:26Now, look. Look at this.
0:23:26 > 0:23:29This is a beautiful, beautiful pork product, this.
0:23:29 > 0:23:32Proper Pembrokeshire pork shoulder,
0:23:32 > 0:23:35and we're going to do a crowd-pleasing pie.
0:23:35 > 0:23:39- It's a pork and apple pie. WEST COUNTRY ACCENT:- 'With cider.'
0:23:46 > 0:23:50I'll get these onions on and start to sweat them down.
0:23:50 > 0:23:51And I, David, am going to season
0:23:51 > 0:23:53this beautiful pork from Pembrokeshire.
0:23:53 > 0:23:56And don't be scared. Give that loads of pepper.
0:23:57 > 0:23:59Lovely. Toss it in.
0:23:59 > 0:24:02And then what we're going to do is just going to fry it off in batches,
0:24:02 > 0:24:07just so it gets some colour on that beautiful, beautiful pork.
0:24:09 > 0:24:12I'm going to do the pastry in a food processor.
0:24:12 > 0:24:15And, to be honest, it's so simple.
0:24:15 > 0:24:16I've got my flour.
0:24:18 > 0:24:20And because it's a savoury pie,
0:24:20 > 0:24:23I'm going to put a teaspoon of salt in this.
0:24:26 > 0:24:27Cubes of butter...
0:24:29 > 0:24:31..cos it is a rich, shortcrust pastry,
0:24:31 > 0:24:34and an equal quantity of cubes of lard.
0:24:34 > 0:24:37Lard does really work in savoury pastry.
0:24:37 > 0:24:39It gives it a...
0:24:39 > 0:24:42- Like a fructile, it kind of breaks in flakes.- Yes.
0:24:42 > 0:24:44It's a really good texture.
0:24:44 > 0:24:48Right, I'm just going to whisk this till it goes into crumbs.
0:24:48 > 0:24:50You know when we talk about colour on the meat?
0:24:50 > 0:24:54That's what we mean - just a little bit of caramelisation.
0:24:54 > 0:24:55Beautiful.
0:24:57 > 0:24:58That batch is nearly ready,
0:24:58 > 0:25:00so I'm just going to put it on top of those onions
0:25:00 > 0:25:03that are sweating down in the casserole dish.
0:25:06 > 0:25:10Now, first off, I'm going to put one whole egg in and see how we get on.
0:25:10 > 0:25:14If it's still a little stiff, I'll add water teaspoon by teaspoon
0:25:14 > 0:25:17till we get a perfect ball of pastry.
0:25:26 > 0:25:28I do believe we have pastry.
0:25:29 > 0:25:31Now, I want to chill this right down.
0:25:31 > 0:25:34It's going to make it easier to handle and roll out.
0:25:34 > 0:25:35So, we'll put this in the fridge,
0:25:35 > 0:25:37well, for a couple of hours to rest, really.
0:25:44 > 0:25:46So, what we're going to do now, I'm going to deglaze the pan
0:25:46 > 0:25:49to make sure that we get all that flavour off,
0:25:49 > 0:25:50with half of the cider.
0:25:50 > 0:25:53And then, while that cider's coming to a boil,
0:25:53 > 0:25:56we're going to take a pork stock cube.
0:25:56 > 0:25:57And all we're going to do...
0:25:59 > 0:26:03..is dissolve that into the cider.
0:26:03 > 0:26:06Just taking every bit of flavour off there.
0:26:08 > 0:26:10We'll pour that into there.
0:26:11 > 0:26:12We add a bay leaf.
0:26:14 > 0:26:17We add six whole sage leaves.
0:26:17 > 0:26:20- They're whoppers. - And then we'll just stir that in.
0:26:20 > 0:26:23- And then add the rest of the cider.- Mm!
0:26:23 > 0:26:25Put a lid on it, pop it in the oven -
0:26:25 > 0:26:29160 degrees for an hour and a half to two hours.
0:26:44 > 0:26:46OK, we've let it cool,
0:26:46 > 0:26:50and now what we need to do is separate the gravy from the solids.
0:26:50 > 0:26:52I am going to make my pastry crust.
0:26:52 > 0:26:54Go on, Dave. Why don't you?
0:26:54 > 0:26:56So, what we do...
0:27:01 > 0:27:04This, we reserve, cos this is going to be our gravy.
0:27:04 > 0:27:08So, with two thirds of the pastry, we roll out
0:27:08 > 0:27:10and make the bottom and the sides.
0:27:10 > 0:27:13Now, I'm going to go a bit thicker than normal for this
0:27:13 > 0:27:17cos we want the pie to stand on its own two feet.
0:27:18 > 0:27:20Oh, these are beautiful.
0:27:24 > 0:27:26And I'm going to show you a little trick
0:27:26 > 0:27:28so you don't get a soggy bottom.
0:27:28 > 0:27:30Now, what you want to do
0:27:30 > 0:27:34is just paint the bottom of your pastry with an egg white.
0:27:34 > 0:27:37When this dries, it'll create a bit of a seal
0:27:37 > 0:27:40and it's going to help your pie stand up.
0:27:41 > 0:27:44Finely shred the remaining sage leaves.
0:27:44 > 0:27:48Then add the sage and apples to the pork.
0:27:48 > 0:27:52And then there's two tablespoons of flour.
0:27:52 > 0:27:56Just normal, plain flour. Just fold it over.
0:27:57 > 0:28:00Add the Pembrokeshire pork and apple mixture to the tin,
0:28:00 > 0:28:02spreading it evenly.
0:28:02 > 0:28:04Now, the lid.
0:28:05 > 0:28:08Just lay that on and make a seal.
0:28:08 > 0:28:11Now, all the years Si and I have been cooking together,
0:28:11 > 0:28:13we have a kind of a tradition.
0:28:13 > 0:28:17The tradition is that he crimps the pie.
0:28:17 > 0:28:19I love a crimp. What I'm going to do -
0:28:19 > 0:28:23just with this finger and your thumb and forefinger, just...
0:28:23 > 0:28:26You just crimp like that.
0:28:26 > 0:28:28See, look at that. He could be a machine.
0:28:29 > 0:28:32- Happy?- I'm over the moon. That's beautiful.
0:28:32 > 0:28:36Now, I'll try and do a few leaves. Bit of egg.
0:28:38 > 0:28:40Oh, Mr Myers!
0:28:40 > 0:28:43- Oh, just a little bit of... - That's fantastic.
0:28:43 > 0:28:44- Well, it's... - That looks great, that.
0:28:44 > 0:28:46It's going to be a crowd-pleasing pie.
0:28:46 > 0:28:49You know, it's like, "I don't care what's in it. I'm having it."
0:28:49 > 0:28:55Bit of eggy wash, and this is going to be a proper crowd-pleasing pie.
0:28:55 > 0:28:59And we just pop this into a preheated oven, 180 Celsius,
0:28:59 > 0:29:02for between 50 and 60 minutes.
0:29:05 > 0:29:08While the pie is cooking, make the gravy.
0:29:08 > 0:29:11Mix two tablespoons of cornflour
0:29:11 > 0:29:15with two tablespoons of the cooking liquor in a small bowl.
0:29:16 > 0:29:18Give it a whisk.
0:29:18 > 0:29:23Pour the rest into a saucepan and place over a medium heat.
0:29:23 > 0:29:26Bring to the boil, then stir in the cornflour mixture.
0:29:26 > 0:29:30Reduce the heat slightly and simmer for a couple of minutes
0:29:30 > 0:29:32to cook the flour out.
0:29:35 > 0:29:38- Ooh!- Ooh!
0:29:38 > 0:29:41Well, we'll do it like this. That goes on there.
0:29:45 > 0:29:46Yes.
0:29:48 > 0:29:51I expect you'll be wanting a nice, big slice of that.
0:29:51 > 0:29:53Definitely.
0:29:55 > 0:29:57Oh-oh! See, look at that.
0:29:57 > 0:30:00- Oh, dear. - And it's full. It's packed.
0:30:00 > 0:30:03There's the apple. And that's what you want.
0:30:03 > 0:30:06Now, what every pie needs is a bit of that gravy.
0:30:06 > 0:30:10- That was so worth keeping, wasn't it?- Definitely.
0:30:16 > 0:30:19- Oh, mate, it's brilliant. - Is it?- Mm-hm.
0:30:19 > 0:30:24Simple Simon was a pieman Right down to his roots
0:30:24 > 0:30:26Said Simple Simon to the pie
0:30:26 > 0:30:28"Come here, hinny Let me fill me boots."
0:30:28 > 0:30:30THEY LAUGH
0:30:40 > 0:30:42Every dish tells a story.
0:30:42 > 0:30:45It may be about the ingredients that define it,
0:30:45 > 0:30:49the memories it evokes or the people who created it.
0:30:50 > 0:30:54This is the story of Father Theo's moussaka.
0:30:55 > 0:30:58MAN SINGS
0:31:04 > 0:31:06My name is Father Theodoros.
0:31:06 > 0:31:08Family and friends call me Father Theo.
0:31:08 > 0:31:10I'm originally from Cyprus,
0:31:10 > 0:31:16and I am a Greek Orthodox priest in the Orthodox church in Walsall.
0:31:17 > 0:31:19I'm newly ordained, actually.
0:31:19 > 0:31:21I've only been ordained for three years now.
0:31:23 > 0:31:29But my life has been always about church and food.
0:31:33 > 0:31:37I remember me having to lie to my mum
0:31:37 > 0:31:41to tell her that, "My friends are not out to play today,
0:31:41 > 0:31:44"so, unfortunately, I'm going to have to stay here with you,"
0:31:44 > 0:31:48so I could sit at the end of the table and watch her cook.
0:31:50 > 0:31:54One of my favourite dishes that I love to cook is moussaka.
0:31:54 > 0:31:57It's a dish that has got a very special place in my heart.
0:31:57 > 0:32:00One of the reasons is it takes me right back
0:32:00 > 0:32:02where I started - in my mum's kitchen again -
0:32:02 > 0:32:04cooking the dish.
0:32:04 > 0:32:07And you hear moussaka, you think of Greece.
0:32:07 > 0:32:09It's the national dish.
0:32:09 > 0:32:12You can't say Greece and don't say moussaka.
0:32:12 > 0:32:15It's something that you can't separate.
0:32:15 > 0:32:20The first thing that we do is to prepare our vegetables.
0:32:20 > 0:32:22Usually, it's just aubergine,
0:32:22 > 0:32:25but I like to use potato and courgettes.
0:32:25 > 0:32:29I think it adds more flavour to the dish.
0:32:29 > 0:32:32Of course, Mum taught me everything I know,
0:32:32 > 0:32:34and the recipe, it's hers.
0:32:34 > 0:32:37However, you know what cooks are like, and chefs -
0:32:37 > 0:32:40they like to put their own spin on things,
0:32:40 > 0:32:42and I have done the same.
0:32:42 > 0:32:47And I always say that, you know, my recipe, it's one of the best.
0:32:47 > 0:32:49Well, I'll let the people judge that.
0:32:51 > 0:32:55Second step - prepare the lamb mince.
0:32:55 > 0:33:00Add tomatoes, the fresh herbs, the allspice, the cinnamon.
0:33:00 > 0:33:03Now my secret ingredient.
0:33:03 > 0:33:08It's a dessert sweet Greek wine,
0:33:08 > 0:33:13and it gives the lamb mince a beautiful taste.
0:33:18 > 0:33:22The last part of the dish is the bechamel sauce.
0:33:22 > 0:33:27A little bit of fresh cream makes the whole thing more velvety.
0:33:27 > 0:33:28Perfect.
0:33:28 > 0:33:35And I add Cypriot cheese to it, which is called Anari.
0:33:35 > 0:33:38And I add nutmeg.
0:33:46 > 0:33:50Moussaka originates from the Ottoman times,
0:33:50 > 0:33:55so you will find moussaka in every country
0:33:55 > 0:33:59that was under the Ottoman occupation.
0:33:59 > 0:34:01Different versions of it.
0:34:01 > 0:34:02For example, in Turkey,
0:34:02 > 0:34:06the vegetables are served as a casserole,
0:34:06 > 0:34:07usually with rice.
0:34:07 > 0:34:11In Lebanon and some other Arab countries,
0:34:11 > 0:34:14the dish could be served room temperature
0:34:14 > 0:34:16and sometimes chilled.
0:34:16 > 0:34:19And that's where it got its name from -
0:34:19 > 0:34:22moussaka, which means chilled.
0:34:24 > 0:34:28The Greek version that we all know and love today
0:34:28 > 0:34:34came in the early 1920s from a chef called Tselementes.
0:34:34 > 0:34:39He's the one that finalised the dish the way we eat it today.
0:34:45 > 0:34:51HE PRAYS IN GREEK
0:35:04 > 0:35:07Right, OK, who's going to have the first piece? Ooh.
0:35:07 > 0:35:09Wow, look at that. Wow.
0:35:11 > 0:35:14Moussaka is one of my family's favourites,
0:35:14 > 0:35:17but there's never one dish on that table.
0:35:17 > 0:35:20Not on a Greek table. You have two or three.
0:35:24 > 0:35:26The dark one is the halloumi.
0:35:26 > 0:35:33Every warm and loving memory that I have from back home,
0:35:33 > 0:35:35it's round food.
0:35:35 > 0:35:38It's never an occasion without it.
0:35:38 > 0:35:40Yassas!
0:35:40 > 0:35:43So, I kept that and that's what I try
0:35:43 > 0:35:48to pass on to my own family here in the UK.
0:36:05 > 0:36:07You see, the crowd-pleasing element of this dish
0:36:07 > 0:36:11- is it's a tear and share, isn't it? - It is, and that's the nice thing.
0:36:11 > 0:36:13That's the whole thing about the crowd-pleaser -
0:36:13 > 0:36:15people sat round a big table tucking in.
0:36:15 > 0:36:18Yeah, but it doesn't have to be savoury. This is sweet.
0:36:18 > 0:36:22It's a sweet tea-time treat. It's our chocolate cherry buns.
0:36:22 > 0:36:25Oh, I love chocolate cherry buns!
0:36:25 > 0:36:28It's like a Chelsea bun gone mad.
0:36:32 > 0:36:36First off, I start with flour and brown sugar.
0:36:36 > 0:36:38I'm on drys. He's on wets.
0:36:38 > 0:36:42So, I'm bringing the milk to just below boiling point.
0:36:42 > 0:36:46And then all you do is add some butter to it.
0:36:46 > 0:36:48It's a rich dough. It's a sweet tea bread.
0:36:48 > 0:36:50And you leave that to melt.
0:36:50 > 0:36:54Don't touch it. Don't do anything with it. Just leave it alone.
0:36:54 > 0:36:58Too hot and you'll kill the yeast, which I'm going to put in now.
0:36:59 > 0:37:04And it's a spiced bun, so I want a teaspoon of allspice.
0:37:04 > 0:37:07It's a bit of a kind of hot cross bun vibe,
0:37:07 > 0:37:09but in the middle, you've got all manner of good stuff
0:37:09 > 0:37:12like maple syrup and cherries and it's lovely.
0:37:12 > 0:37:15So, mix your powders.
0:37:15 > 0:37:17While Dave's doing that, I'm just going to beat an egg.
0:37:17 > 0:37:18Do you know what I'm going to do now?
0:37:18 > 0:37:21I'm going to oil my hands and oil the board
0:37:21 > 0:37:23cos it's a very soft, sticky dough.
0:37:23 > 0:37:26And this is a way I'm not going to get into an unholy mess.
0:37:26 > 0:37:29The butter has now melted completely.
0:37:29 > 0:37:30Whisking.
0:37:30 > 0:37:33Two eggs go in, nicely beaten.
0:37:36 > 0:37:39And all of this liquid goes in.
0:37:42 > 0:37:43Und now it's the messy bit!
0:37:43 > 0:37:46- Not 'alf!- Thank you.
0:37:47 > 0:37:49And there really is that old adage
0:37:49 > 0:37:52that the softer the dough, the better the product.
0:38:00 > 0:38:03Do you know, there's always that fear
0:38:03 > 0:38:05when you're doing these sticky doughs
0:38:05 > 0:38:07that you're going to be like that forever.
0:38:07 > 0:38:12Then it's such a satisfying moment when it begins to become dough.
0:38:12 > 0:38:13Look at that.
0:38:13 > 0:38:17- I think I'm there, Si. - You there, mate?- Yeah.
0:38:17 > 0:38:21Now, this dough will now sit in the bowl and prove.
0:38:21 > 0:38:23Now, ordinarily, as you know,
0:38:23 > 0:38:25we'd use clingfilm, but we're not on this occasion.
0:38:25 > 0:38:29What we're going to do - we're going to use a damp tea towel,
0:38:29 > 0:38:30put that over the top
0:38:30 > 0:38:34because the dough rises over the top of the bowl.
0:38:34 > 0:38:36So, we'll put that away somewhere nice and warm.
0:38:45 > 0:38:46- Look at that one!- Get in!
0:38:46 > 0:38:48It's like the creature from the Black Lagoon.
0:38:48 > 0:38:51What I'm going to do is I'm going to make a filling.
0:38:51 > 0:38:54It's butter, some demerara sugar,
0:38:54 > 0:38:57and cream those together until light and fluffy.
0:39:00 > 0:39:02Oh!
0:39:04 > 0:39:06Beautiful.
0:39:06 > 0:39:08There's about 100ml of maple syrup goes in.
0:39:11 > 0:39:14We need to spread this out.
0:39:14 > 0:39:16I'm not worried about knocking the air out of it
0:39:16 > 0:39:19cos it is going to have a second rising.
0:39:19 > 0:39:26Two teaspoons of allspice and two teaspoons of cinnamon.
0:39:29 > 0:39:33I believe I have made the biggest naan bread ever created.
0:39:33 > 0:39:36But, you know, this is a crowd-pleaser.
0:39:36 > 0:39:40- In the middle?- Oh, no! Just spread it over.
0:39:40 > 0:39:42That's it, but leave me an edge, probably.
0:39:42 > 0:39:45Look at that. Now...
0:39:49 > 0:39:50..chocolate chips.
0:39:53 > 0:39:55Now, we're using dark chocolate because, really,
0:39:55 > 0:39:57we want to keep the sweetness down a little bit.
0:39:57 > 0:39:59There's not that much sugar...
0:39:59 > 0:40:01Well, yeah, glace cherries, fair dos.
0:40:01 > 0:40:03Now, the cherries go on to the dark chocolate.
0:40:03 > 0:40:07And I suppose, it's a bit of a Black Forest thing going on.
0:40:07 > 0:40:11Look at this. They're like rubies.
0:40:14 > 0:40:16- Look at that, hey?- Oh, it's lovely.
0:40:16 > 0:40:19And that's what you want. It's a crowd-pleaser.
0:40:19 > 0:40:22I've buttered this baking dish.
0:40:22 > 0:40:25- Oh, David.- I think this could be a two-hander.
0:40:25 > 0:40:28- Right, mate.- Right, an end each.
0:40:28 > 0:40:29And just curl it over.
0:40:29 > 0:40:32Cos we're going for a swirl, like a cinnamon swirl.
0:40:32 > 0:40:35- Yeah, got you. - Have you got it?- Yeah.- Yeah?
0:40:35 > 0:40:37- And again?- Yeah, keep...
0:40:41 > 0:40:45Nice. And just keep it even, keep speed with each other.
0:40:45 > 0:40:48- That's it.- Look at this. Great one to do with the kids.
0:40:48 > 0:40:50Not.
0:40:55 > 0:40:58And if you find that you've got more than you anticipated,
0:40:58 > 0:41:00you can always freeze them.
0:41:05 > 0:41:08- That's a big lad. - Right, just brush with egg.
0:41:12 > 0:41:14Cover these with a tea towel
0:41:14 > 0:41:16and leave them for about half an hour
0:41:16 > 0:41:18for their second rising.
0:41:31 > 0:41:35More eggy wash and a coating of demerara sugar.
0:41:35 > 0:41:38Now, these need to go into a preheated oven -
0:41:38 > 0:41:43about 180 Celsius - for about 35 minutes
0:41:43 > 0:41:46until baked through, golden and fabulous.
0:41:48 > 0:41:49Hey!
0:42:01 > 0:42:05- Hey! Nice buns, dude. - All right, aren't they?
0:42:05 > 0:42:07- They are superb, aren't they?- Mint.
0:42:07 > 0:42:09Now, that's a centrepiece, isn't it?
0:42:09 > 0:42:12Well, and that's the thing - you put down loads of cups of tea,
0:42:12 > 0:42:13big cafetieres of coffee,
0:42:13 > 0:42:16everybody sat round the table having a chat
0:42:16 > 0:42:18of a Saturday afternoon.
0:42:18 > 0:42:21Brilliant. You can say, "Look what I've got on the table -
0:42:21 > 0:42:23"Hairy Bikers' chocolate and cherry buns."
0:42:23 > 0:42:25- Shall we do a bit of icing on the top?- Yeah.
0:42:25 > 0:42:28HE HUMS
0:42:28 > 0:42:31Ooh, look at that. By the way, this is just icing sugar and water.
0:42:31 > 0:42:32Lush, dude.
0:42:35 > 0:42:37Nicely done, sir.
0:42:37 > 0:42:39Can we eat them now? It's tear...
0:42:39 > 0:42:42- ..and share.- I'll tear, you share.
0:42:44 > 0:42:47- Ooh!- Oh, Dave.- Ooh!
0:42:47 > 0:42:52It's so light in a kind of unctuous, sticky,
0:42:52 > 0:42:54amazing...
0:42:54 > 0:42:57Man, that is epic.
0:42:58 > 0:43:02Now, that is a tea-time crowd-pleaser.
0:43:02 > 0:43:03For sure.