0:00:06 > 0:00:09We've travelled the world and eaten everywhere,
0:00:09 > 0:00:12from roadside bars to restaurants with Michelin stars.
0:00:13 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:27Coming into a warm kitchen filled with the aroma of a tasty meal,
0:00:27 > 0:00:28bubbling away.
0:00:29 > 0:00:31It's one of life's great pleasures.
0:00:34 > 0:00:37Lovingly prepared dishes, with flavours that pack a punch.
0:00:38 > 0:00:42It's the perfect way to put smiles on the faces
0:00:42 > 0:00:45of your nearest and dearest.
0:00:48 > 0:00:52We also discover the secrets to producing quality ingredients.
0:00:52 > 0:00:54This smell is absolutely fantastic.
0:00:55 > 0:00:59Reveal the fascinating stories behind iconic dishes.
0:00:59 > 0:01:01Who makes the best spaghetti?
0:01:01 > 0:01:02- You.- Right answer.
0:01:02 > 0:01:04Who's going to have the first piece?
0:01:04 > 0:01:06- And...- Service!
0:01:06 > 0:01:09Find out what chefs like to cook on their days off.
0:01:09 > 0:01:10Oh!!
0:01:10 > 0:01:13This is much easier and much quicker.
0:01:14 > 0:01:18There's nothing quite as comforting as simple home cooking.
0:01:31 > 0:01:34Today, the comfort of sugar and spice,
0:01:34 > 0:01:36and rib sticking, hearty cooking.
0:01:38 > 0:01:42We're talking the perfect dishes for when it's cold outside.
0:01:45 > 0:01:49Is this what you'd describe, Kingy, as the ultimate rib sticker?
0:01:49 > 0:01:52Putting dumplings with oxtail soup, but, like,
0:01:52 > 0:01:54a really hearty oxtail soup.
0:01:54 > 0:01:57It would resurrect you after a hearty rumble in the snow.
0:01:57 > 0:01:58It certainly would.
0:02:02 > 0:02:05Oxtail has a lot of fat on it, and you don't need it all.
0:02:05 > 0:02:08There's quite a lot to take off, so that's what I'm doing,
0:02:08 > 0:02:10while Dave's chopping his onions.
0:02:10 > 0:02:13The meat you get, though, when you cook the oxtails
0:02:13 > 0:02:16- long, slow and low...- Oh!
0:02:16 > 0:02:18..is superb.
0:02:18 > 0:02:20The most important thing with oxtail when you're cooking it
0:02:20 > 0:02:24is to get as much deep colour on it as you can.
0:02:24 > 0:02:27The reason for that is the caramelisation
0:02:27 > 0:02:28of the meat is important,
0:02:28 > 0:02:31because it adds even more flavour.
0:02:31 > 0:02:33So what we're going to do is just
0:02:33 > 0:02:35drop them in some seasoned flour.
0:02:35 > 0:02:38All it is is flour, salt, pepper.
0:02:41 > 0:02:45Now, I've got us a couple of sticks of celery, and this is my mirepoix.
0:02:45 > 0:02:47This is my engine room of flavour.
0:02:47 > 0:02:49Now, onto the carrots.
0:02:50 > 0:02:51Top them...
0:02:52 > 0:02:53..tail them.
0:02:55 > 0:02:57Right, that's the oxtail in.
0:02:57 > 0:03:00It's going to take about ten minutes, that, so be patient.
0:03:00 > 0:03:02But the deeper the caramelisation,
0:03:02 > 0:03:04the better the flavour's going to be.
0:03:07 > 0:03:09Dishes like this, you can't rush them.
0:03:09 > 0:03:11We're going to cook this for three hours.
0:03:11 > 0:03:14It's a long time, and it's that time you invest in this,
0:03:14 > 0:03:16it seems to come out in the finished dish.
0:03:16 > 0:03:17It does.
0:03:19 > 0:03:22I think, give or take a couple of minutes,
0:03:22 > 0:03:24we're pretty much there, Dave.
0:03:24 > 0:03:25There we are.
0:03:25 > 0:03:27We've got all that flavour,
0:03:27 > 0:03:29and we're not going to waste anything.
0:03:29 > 0:03:31So, let's bung in the veggies.
0:03:33 > 0:03:36And these want to be sweated down for about five minutes.
0:03:38 > 0:03:40It's all coated in that lovely, lovely, unctuous oil.
0:03:46 > 0:03:47A couple of cloves of garlic.
0:03:52 > 0:03:55You know what's happened, Dave, all the moisture from the carrots,
0:03:55 > 0:03:58onions and celery has just deglazed the pan.
0:03:58 > 0:04:01So we're just recycling all those flavours again.
0:04:01 > 0:04:02So nice.
0:04:05 > 0:04:07- I think we're there, dude.- Right.
0:04:07 > 0:04:10Now, let's start building up the flavours.
0:04:10 > 0:04:13I've got a teaspoon of dried thyme.
0:04:13 > 0:04:14And it has to be dried thyme,
0:04:14 > 0:04:18because we want the thyme flavour to cook into the soup.
0:04:18 > 0:04:21Yeah, and don't forget, dry herbs you cook into the dish,
0:04:21 > 0:04:23fresh herbs you use to finish it off.
0:04:26 > 0:04:27Two bay leaves.
0:04:29 > 0:04:33- Beautiful.- A couple of tablespoons of tomato paste.
0:04:35 > 0:04:36This'll enrich the soup.
0:04:38 > 0:04:41Half a bottle of good red wine.
0:04:45 > 0:04:47Two tablespoons of cream sherry.
0:04:50 > 0:04:51Two...
0:04:53 > 0:04:55A good litre of beef stock.
0:04:58 > 0:04:59And lots of black pepper.
0:04:59 > 0:05:00Lots of it.
0:05:01 > 0:05:05So, in pops our oxtail.
0:05:14 > 0:05:18Now, you see the oxtail has left some resting juices?
0:05:18 > 0:05:22That's all flavour, and we want to make sure that
0:05:22 > 0:05:24that goes into our soup.
0:05:24 > 0:05:27I'll put about a teaspoon of sea salt in this.
0:05:27 > 0:05:30Bring it to a gentle simmer on the hob.
0:05:30 > 0:05:32Because, if we were to put it straight in the oven,
0:05:32 > 0:05:35it would take it about an hour to get to this stage of cooking.
0:05:35 > 0:05:38So we pop the lid on,
0:05:38 > 0:05:39and pop this into the oven.
0:05:41 > 0:05:43Right, mate, that's it for three hours!
0:05:43 > 0:05:46Smashing, let's go. Aye, let's go and have a walk and get proper cold.
0:05:53 > 0:05:54Several hours later...
0:05:55 > 0:05:59..this has cooled and we've skimmed all the fat off the top.
0:05:59 > 0:06:01We're going to fish this beautiful oxtail out,
0:06:01 > 0:06:04and then I'm going to strip all the meat away from the bone.
0:06:04 > 0:06:07Look at that wonderful, wonderful, soupy stock.
0:06:07 > 0:06:09And that is what is going to give the dumplings
0:06:09 > 0:06:10the most amazing flavour.
0:06:10 > 0:06:13Now, you need self-raising flour for the dumplings,
0:06:13 > 0:06:15or your dumplings will be leaden.
0:06:17 > 0:06:20Teaspoon of salt.
0:06:20 > 0:06:22And the suet.
0:06:24 > 0:06:27There's something very satisfying about this.
0:06:27 > 0:06:30There's something very satisfying about making dumplings,
0:06:30 > 0:06:32even the word "dumplings".
0:06:32 > 0:06:33It sounds nice, doesn't it?
0:06:33 > 0:06:37- It does. Comforting. - "Look at the lovely dumplings!"
0:06:39 > 0:06:41Now, you want fresh parsley for this.
0:06:42 > 0:06:46Sprinkle your finely chopped parsley into your flour,
0:06:46 > 0:06:48suet and salt.
0:06:48 > 0:06:51It's very hard to give you quantities for the amount of water
0:06:51 > 0:06:53to use when you're making dumplings. Basically,
0:06:53 > 0:06:57the rule of thumb is add enough cold water until it forms a ball,
0:06:57 > 0:06:59until you can form them into dumplings shapes.
0:06:59 > 0:07:02This amount will make about 18 small dumplings.
0:07:02 > 0:07:04I just want to show you the amount of...
0:07:04 > 0:07:08- Wow!- ...meat that you get off an oxtail.
0:07:08 > 0:07:12- Remarkable, isn't it? - And that's just good meat.
0:07:12 > 0:07:16- No gristle...- No manky bits, just really good.
0:07:16 > 0:07:18So I'm going to put that back in our soup.
0:07:21 > 0:07:23Let's pluck off a knob.
0:07:23 > 0:07:26And let's start making dumplings.
0:07:27 > 0:07:31I like my dumplings round, I don't like mis-formed dumplings.
0:07:34 > 0:07:37I'm going to transfer the now cooled soup...
0:07:39 > 0:07:40..into a larger pan...
0:07:42 > 0:07:43..removing said bay leaves.
0:07:46 > 0:07:48And just plop your dumplings in.
0:07:51 > 0:07:52Feel free to help dump.
0:07:53 > 0:07:58And we shall leave these to bob away for about 15-20 minutes.
0:07:58 > 0:08:01- With the lid on.- With the lid on, so they steam.
0:08:07 > 0:08:10Oh, Simon, I can look down through the glass.
0:08:11 > 0:08:13They are ready, man!
0:08:13 > 0:08:16- Oooh!- Look at that!
0:08:21 > 0:08:22Brown bread and butter.
0:08:22 > 0:08:25See, I know we've got carbohydrate in the dumplings...
0:08:25 > 0:08:29- But it's cold!- But brown bread and butter, it just says "home".
0:08:37 > 0:08:41It's a meal you want to eat slowly, don't you?
0:08:41 > 0:08:43You want every bit of that goodness going to your body.
0:08:52 > 0:08:54The secret to creating delicious comfort food
0:08:54 > 0:08:57is using the right ingredients.
0:08:58 > 0:09:00Real work is done by the producers
0:09:00 > 0:09:03who put all their passion and expertise
0:09:03 > 0:09:06into getting their ingredients just right.
0:09:06 > 0:09:10The family have been farming here for 140 years.
0:09:10 > 0:09:13We're located just outside Leeds, in Pontefract.
0:09:13 > 0:09:17Nice, sandy soil we have here, so that's rather good.
0:09:17 > 0:09:19So we're quite free-draining,
0:09:19 > 0:09:22which is great for most of the crops that we grow.
0:09:24 > 0:09:27We started with the pumpkins about five years ago,
0:09:27 > 0:09:30and last year we sold 70,000 pumpkins direct from the field.
0:09:31 > 0:09:35We start by growing them in the polytunnel, all from seed,
0:09:35 > 0:09:38in about May time. We'll wait for them to grow in the polytunnels,
0:09:38 > 0:09:41nice and protected, because we want the leaves at that point,
0:09:41 > 0:09:44to make sure that they don't get damaged.
0:09:48 > 0:09:49And then we'll plant them out in the fields.
0:09:50 > 0:09:52We have to watch out for pests, really,
0:09:52 > 0:09:54that's our biggest problem at that point.
0:09:54 > 0:09:57But we're quite lucky, because our soil is so sandy,
0:09:57 > 0:09:59we don't struggle at this time of year,
0:09:59 > 0:10:02when we could have slugs and them just sitting and rotting, really,
0:10:02 > 0:10:04because as soon as the flesh would get soft,
0:10:04 > 0:10:08that's when we could end up with insects, etc, getting in.
0:10:08 > 0:10:09Some farms, especially in the States,
0:10:09 > 0:10:12they'll pop them in on straw to keep their bottoms dry,
0:10:12 > 0:10:14in effect, because nobody likes a soggy bottom!
0:10:18 > 0:10:23The whole pumpkin trend coming over from the States has been massive,
0:10:23 > 0:10:26but I think what works here is we celebrate the pumpkin
0:10:26 > 0:10:29and everything to do with the pumpkin,
0:10:29 > 0:10:31rather than focusing on Halloween.
0:10:34 > 0:10:37Rather than just growing just your normal pumpkins or carvers,
0:10:37 > 0:10:40which are for, like, if you're carving jack-o'-lanterns,
0:10:40 > 0:10:43we also do lots of eating pumpkins
0:10:43 > 0:10:46and then we do every different shape, size and colour of pumpkin
0:10:46 > 0:10:48you can imagine.
0:10:48 > 0:10:51There's been a massive growth in the interest of pumpkins
0:10:51 > 0:10:53from local people and families,
0:10:53 > 0:10:56and the people that come here actually come and they pick
0:10:56 > 0:10:59their pumpkins from the field, so they're actually
0:10:59 > 0:11:02getting to connect back to where their food actually comes from,
0:11:02 > 0:11:05because that's key to everything that we do here.
0:11:07 > 0:11:11They're fab as a healthy food, not only is it one of your five a day,
0:11:11 > 0:11:15but it's also particularly rich in calcium, phosphorus,
0:11:15 > 0:11:18potassium and copper, and the seeds, if you wanted to eat the seeds,
0:11:18 > 0:11:21they're a very rich source of dietary fibre.
0:11:25 > 0:11:28We're so enthusiastic about pumpkins.
0:11:28 > 0:11:31We've anglicised it and gone back more down the food -
0:11:31 > 0:11:33the farming route,
0:11:33 > 0:11:35and that's why we do all the different varieties,
0:11:35 > 0:11:37because it is about celebrating the crop.
0:11:39 > 0:11:41Pumpkins that are great to carve
0:11:41 > 0:11:44tend to have a much higher water content,
0:11:44 > 0:11:46and obviously the ones that are better for cooking
0:11:46 > 0:11:48have got a lower water content,
0:11:48 > 0:11:50but with that, you have much denser flesh,
0:11:50 > 0:11:52hence it's so much harder to carve.
0:11:53 > 0:11:54In theory...
0:11:55 > 0:11:57..should... There we go.
0:11:58 > 0:12:02Not quite a straight line, but as you can see there,
0:12:02 > 0:12:04it's massively open.
0:12:04 > 0:12:08So, in effect, nature's taken care of getting half of it out already.
0:12:09 > 0:12:13And this is our crown prince, and it's the hardest to get into.
0:12:16 > 0:12:17Hey! We're in!
0:12:19 > 0:12:21Look, you can see this is quite different, this one, inside.
0:12:21 > 0:12:26This is really thick, and quite juicy, so the flesh is proper hard.
0:12:26 > 0:12:30So this is my favourite for cooking with, most definitely.
0:12:32 > 0:12:35We're rather mad about pumpkins.
0:12:35 > 0:12:39They taste great. I do really quite like it with some of the red meats,
0:12:39 > 0:12:44as a vegetable in a casserole or a stew, something very hearty.
0:12:44 > 0:12:47And then, obviously, you can use it in vegetarian curries.
0:12:47 > 0:12:49It's very, very versatile.
0:12:59 > 0:13:02- The Pontefract pumpkin. - Beautiful, isn't it?
0:13:02 > 0:13:04Great winter veg, and we're going to make
0:13:04 > 0:13:06a Caribbean chicken and pumpkin curry.
0:13:06 > 0:13:10I mean, this would warm a polar bear on an iceberg, wouldn't it?
0:13:10 > 0:13:11It would, Dave, it would.
0:13:14 > 0:13:16You joint the chicken, I'll do the marinade.
0:13:16 > 0:13:19Now, for the chicken, what I'm going to do, I'm going to skin it.
0:13:19 > 0:13:21For the marinade, it's a Caribbean marinade,
0:13:21 > 0:13:23and so it's got all manner of wonderful things.
0:13:23 > 0:13:27I start off with four spring onions, roughly chopped.
0:13:27 > 0:13:32It's kind of like a variation on a jerk paste.
0:13:32 > 0:13:34But the thing is, we're using Caribbean curry powder.
0:13:34 > 0:13:38It is different and it works, so it's worthwhile investing in a tub.
0:13:39 > 0:13:41Four cloves of garlic.
0:13:43 > 0:13:46Skin the chicken before you joint it,
0:13:46 > 0:13:48because it's a lot easier to do.
0:13:48 > 0:13:52Now, I've peeled my ginger, roughly chopped and pop that in.
0:13:52 > 0:13:54OK, while Dave's doing that,
0:13:54 > 0:13:57I'm just going to start to just joint the chicken.
0:13:59 > 0:14:02It's only scotch bonnets I bother with, the rest are all right,
0:14:02 > 0:14:04but these things, they are difficult.
0:14:04 > 0:14:06They're like trying to put an octopus on, aren't they?
0:14:06 > 0:14:08No, I'm talking about the Scotch bon...
0:14:08 > 0:14:10Don't draw attention to my gloves!
0:14:10 > 0:14:13- Don't draw attention...- Have you done something to these?- I have not!
0:14:13 > 0:14:14SIMON LAUGHS
0:14:14 > 0:14:16I always get the blame for stuff and I never do it.
0:14:16 > 0:14:20Right, just precaution, take the top off.
0:14:20 > 0:14:22Are we going to leave the seeds in or out, Kingy?
0:14:22 > 0:14:24- Let's leave them in.- Ho ho!
0:14:24 > 0:14:27Now, this IS going to warm you up.
0:14:29 > 0:14:30Just put them in the dish,
0:14:30 > 0:14:34and because of my rubber gloves, I fear no pain.
0:14:34 > 0:14:36The zest and juice of a lime.
0:14:38 > 0:14:41Caribbean curry powder, it's very specific.
0:14:41 > 0:14:44Let's have two. Big hoofers.
0:14:44 > 0:14:47For another bit of Caribbean goodness,
0:14:47 > 0:14:49half a teaspoon of allspice powder.
0:14:56 > 0:14:57This Caribbean curry paste,
0:14:57 > 0:15:00you could make double the quantity and keep some for another day,
0:15:00 > 0:15:02put it in the fridge with some oil on the top.
0:15:02 > 0:15:04It's worth having some on standby,
0:15:04 > 0:15:06because it will bring the dullest of ingredients to life.
0:15:06 > 0:15:10I'm going to take this lovely paste that Dave's just made,
0:15:10 > 0:15:13and we're going to make sure that every single piece of chicken
0:15:13 > 0:15:15is covered in it.
0:15:17 > 0:15:21If you can, try and leave this for as long as you possibly could.
0:15:21 > 0:15:23I think this is definitely an overnight job.
0:15:23 > 0:15:24- I do, Dave.- You know,
0:15:24 > 0:15:27if you're planning your meal for tomorrow night's supper,
0:15:27 > 0:15:29do this the night before you go to bed.
0:15:29 > 0:15:32- Yeah.- But do wear your rubber gloves, because, you know,
0:15:32 > 0:15:34the Scotch bonnets...
0:15:34 > 0:15:36And I'm now wishing I had.
0:15:36 > 0:15:39And I grated my thumb the other day!
0:15:39 > 0:15:41- Ooh, yes.- As you can imagine.
0:15:41 > 0:15:43Yes.
0:15:43 > 0:15:47So I'd better just cover that with clingfilm and pop it in the fridge.
0:15:47 > 0:15:48And I'm going to wash my hands.
0:15:48 > 0:15:51- Good luck!- Thank you. SIMON WINCES IN PAIN
0:15:56 > 0:15:59SIMON CLEARS HIS THROAT
0:15:59 > 0:16:00- Better now?- Yes, thank you.
0:16:00 > 0:16:02It's just a waiting game now, Si.
0:16:02 > 0:16:05- Great, we'll go to the pub. - Come on, then.
0:16:12 > 0:16:15Morning has broken, chicken's marinated.
0:16:15 > 0:16:17I'm browning off an onion in some coconut oil.
0:16:17 > 0:16:19Beautiful. Right, in goes the chicken.
0:16:22 > 0:16:24I'm going to skin a couple of tomatoes, mate.
0:16:24 > 0:16:27- OK, mate.- Plunge into boiling water.
0:16:29 > 0:16:31Oooh, that is good, man!
0:16:31 > 0:16:33Yes, it is.
0:16:33 > 0:16:36Don't leave these for too long, because we want just to skin,
0:16:36 > 0:16:39we don't want them stewing. To stop that process,
0:16:39 > 0:16:41plunge them into ice-cold water.
0:16:42 > 0:16:46The skin pops off as easy as a builder's shirt when the sun shines.
0:16:48 > 0:16:50I'm just going to add a little bit of this stock.
0:16:53 > 0:16:54A bay leaf and thyme in as well.
0:16:59 > 0:17:03Now, that lovely tomato, just all the meat, pop that in.
0:17:07 > 0:17:09How long do you reckon, Si?
0:17:09 > 0:17:11It should be all right after 40 minutes, even with a bone in.
0:17:11 > 0:17:12If you're a bit worried about it,
0:17:12 > 0:17:16then leave it for 45 and it will be absolutely done, I promise.
0:17:16 > 0:17:18And then it's pumpkin time.
0:17:18 > 0:17:19Yes!
0:17:30 > 0:17:32Time for the hero pumpkin.
0:17:32 > 0:17:33- Let's have it.- What shall we have?
0:17:33 > 0:17:36Pumpkin, it comes in so many shapes, sizes and forms.
0:17:36 > 0:17:39- Well, look at this, man.- I know. - Beautiful.- Look at that one!
0:17:39 > 0:17:43And they all have a different flavour and a different texture.
0:17:43 > 0:17:45But I've never seen a blue one before.
0:17:45 > 0:17:47- Let's get into it.- Right.
0:17:47 > 0:17:50The Hairy Bikers' Caribbean and blue pumpkin curry.
0:17:50 > 0:17:51Go on.
0:17:53 > 0:17:54About a quarter of that?
0:17:54 > 0:17:55Yeah.
0:17:56 > 0:17:58Crumbs!
0:17:58 > 0:18:00The great thing about pumpkins...
0:18:04 > 0:18:05..is...
0:18:06 > 0:18:07..they're not...
0:18:08 > 0:18:10..that...easy.
0:18:13 > 0:18:15How beautiful?
0:18:15 > 0:18:19- Isn't it?- Do be careful, because they are a bit of an unwieldy beast,
0:18:19 > 0:18:21so just watch your fingers.
0:18:21 > 0:18:26Let's take the seeds and the core out the middle.
0:18:26 > 0:18:28This is nice, a nice texture, as well.
0:18:28 > 0:18:30We want to skin this and chop it into chunks.
0:18:36 > 0:18:39When you add a pumpkin to a curry, there's a top note of sweetness that
0:18:39 > 0:18:42goes on. It's not overly powerful, it's just there.
0:18:42 > 0:18:45It adds substance to the curry. This is your veggie,
0:18:45 > 0:18:47and with all that flavour, it's going to be sweet,
0:18:47 > 0:18:49unctuous and gorgeous.
0:18:51 > 0:18:54We put the lid on and simmer it for ten minutes,
0:18:54 > 0:18:57then we take the lid off and simmer it for another ten minutes,
0:18:57 > 0:19:00so that the sauce and the water reduce.
0:19:00 > 0:19:01See you later.
0:19:02 > 0:19:03Ten minutes.
0:19:08 > 0:19:11Look at that. The pumpkin's cooked, it's dropped,
0:19:11 > 0:19:14the sauce has thickened. We're there.
0:19:14 > 0:19:16I think it's time for two top notes, Mr King.
0:19:16 > 0:19:19Number one top note, it being Caribbean,
0:19:19 > 0:19:22you cannot go to the Caribbean without drinking rum.
0:19:23 > 0:19:27So, we just take a teaspoon and we just drip it over the top,
0:19:27 > 0:19:31- just like that.- And I always like a bit of lime with my rum,
0:19:31 > 0:19:34just the juice of half a lime and it really does finish it off
0:19:34 > 0:19:35and sharpen it up a treat.
0:19:38 > 0:19:40Some spring onions, and some coriander.
0:19:45 > 0:19:46THEY CHUCKLE
0:19:46 > 0:19:50- Joyous, eh?!- Look at that, great colours.
0:19:50 > 0:19:52We know there's some great flavours in there.
0:19:52 > 0:19:54Right, I'm going to have a taste.
0:19:54 > 0:19:56I'm going for the pumpkin, that's what I'm excited about.
0:19:56 > 0:19:59- Yeah.- The pumpkin in that sauce.
0:19:59 > 0:20:00Such a great ingredient.
0:20:05 > 0:20:06I'm feeling hot now.
0:20:08 > 0:20:10Probably serve this with some rice at home.
0:20:10 > 0:20:13Because of the pumpkin, it kind of doesn't need it.
0:20:24 > 0:20:26Every dish tells a story.
0:20:26 > 0:20:29It may be about the ingredients that define it,
0:20:29 > 0:20:32the memories it evokes or the people who created it.
0:20:35 > 0:20:38There's nothing more comforting than the warming heat of spices.
0:20:40 > 0:20:44But one of Britain's favourite dishes is a Thai green curry.
0:20:46 > 0:20:49Mae moved to Manchester from Thailand when she was a child
0:20:49 > 0:20:51and now runs a supermarket.
0:20:52 > 0:20:55There's a lot of Thai people living in Manchester,
0:20:55 > 0:20:57and I feel like I'm home.
0:20:57 > 0:21:00And people in Manchester are lovely, they're really friendly.
0:21:03 > 0:21:06After buying the shop, Mae added a cafe and persuaded her mum
0:21:06 > 0:21:08to share the recipe for green curry
0:21:08 > 0:21:11that's been in her family for generations.
0:21:11 > 0:21:13Before, I never cook,
0:21:13 > 0:21:16I have some people to cook for me or I'd buy a takeaway,
0:21:16 > 0:21:20but today, I cook for everybody, and happy.
0:21:24 > 0:21:27Mae makes all her spice pastes from scratch.
0:21:27 > 0:21:29Her family came from the north of Thailand,
0:21:29 > 0:21:30where they love spicy food,
0:21:30 > 0:21:34and the dishes Mae cooks are true to the flavours she was familiar with
0:21:34 > 0:21:36as a child.
0:21:36 > 0:21:39Green chilli, depending on how spicy you want.
0:21:39 > 0:21:43I like spicy, so I put more.
0:21:43 > 0:21:47The spice paste is the base for the Thai green curry.
0:21:47 > 0:21:49The curry could be made from fish or tofu,
0:21:49 > 0:21:52but today Mae's cooking with chicken.
0:21:53 > 0:21:55Just heat the oil.
0:21:55 > 0:21:58Next step would be green curry paste, one spoon.
0:22:05 > 0:22:07A little bit of coconut milk.
0:22:07 > 0:22:10Curry paste that you make yourself is more clean.
0:22:10 > 0:22:13They're different that the ones
0:22:13 > 0:22:16used in supermarkets, because they're all fresh ingredients.
0:22:17 > 0:22:19We're going to add chicken in.
0:22:23 > 0:22:25So we leave until the chicken cooks.
0:22:28 > 0:22:30Coconut in.
0:22:33 > 0:22:36Chilli, depending on how spicy you want.
0:22:39 > 0:22:40Eggplant.
0:22:42 > 0:22:43Green beans.
0:22:43 > 0:22:45And bamboo shoots.
0:22:49 > 0:22:51Some sweet basil.
0:22:51 > 0:22:53So, I will use this all because I like this smell.
0:22:55 > 0:22:58The more the better for sweet basil.
0:22:58 > 0:22:59I'm going to add a little bit of fish sauce.
0:23:09 > 0:23:11Yes, that's fine now.
0:23:14 > 0:23:15That's it, green curry done.
0:23:17 > 0:23:22This green curry, this is how, it's just exactly how my mum teach me.
0:23:26 > 0:23:29Not all of Mae's customers have to pay for their meals.
0:23:29 > 0:23:32Following Thai tradition, she regularly donates food
0:23:32 > 0:23:34to the monks from the local Buddhist temple.
0:23:34 > 0:23:36MONKS CHANT
0:23:43 > 0:23:47And they also love the authentic dishes that are being passed down
0:23:47 > 0:23:48to Mae from her family.
0:23:48 > 0:23:50Whatever the food,
0:23:50 > 0:23:52you cook by your heart,
0:23:52 > 0:23:55even if it's English food,
0:23:55 > 0:23:58or international food, if you make by your heart,
0:23:58 > 0:24:00everything very nice, very tasty.
0:24:02 > 0:24:05My food's kind of like street food, it's really authentic.
0:24:05 > 0:24:08I just want you to come in and feel like you sit in the street.
0:24:09 > 0:24:13You find in the UK that a lot of the Asian food and Thai food you get
0:24:13 > 0:24:16is adapted for UK taste,
0:24:16 > 0:24:19so you don't get the proper authentic food, but here you do.
0:24:19 > 0:24:22It's like it is in Thailand, it is the real deal,
0:24:22 > 0:24:23it's really authentic,
0:24:23 > 0:24:27and the setting as well is just like being in a street cafe
0:24:27 > 0:24:29somewhere in Asia.
0:24:30 > 0:24:34Once I came here, I thought the quality was so great,
0:24:34 > 0:24:35and Mae is lovely.
0:24:36 > 0:24:38The food is just, like, it's authentic, seasonal
0:24:38 > 0:24:42and it's from the north of Thailand, so it's actually high in spice.
0:24:43 > 0:24:46I just treat them like family, I just treat them like friends.
0:24:46 > 0:24:50English people, they love our service.
0:24:50 > 0:24:51I just cook from the heart.
0:25:06 > 0:25:08When it's cold outside and it's warm in here,
0:25:08 > 0:25:11there is nothing that satisfies quite like a pie.
0:25:11 > 0:25:14But we don't need to be predictable with our pies, do we, Mr King?
0:25:14 > 0:25:18We do not and this is definitely not predictable from the Hairy Bikers.
0:25:18 > 0:25:21No, no. This is one for the vegetarian community.
0:25:21 > 0:25:22THEY GASP
0:25:22 > 0:25:24But can be enjoyed by everybody.
0:25:24 > 0:25:28- Absolutely.- We're doing a mushroom and chestnut pie.
0:25:32 > 0:25:36It's a lovely, big, generous pie that really doesn't need meat.
0:25:36 > 0:25:37No, it doesn't. It's a beautiful,
0:25:37 > 0:25:41beautiful pie and the flavours in it are really rich and lovely, and all
0:25:41 > 0:25:45I'm going to do is I'm going to start to sweat down me leeks.
0:25:45 > 0:25:46And I'll make the pastry.
0:25:46 > 0:25:48So I take plain flour...
0:25:50 > 0:25:52..and I'm going, I'm going to do it in me processor.
0:25:52 > 0:25:56And this one is so short, there's so much butter, it's so rich.
0:25:56 > 0:25:57So in we pop the butter.
0:26:01 > 0:26:05And because it's a savoury pastry, I'm going to pop in some salt.
0:26:08 > 0:26:10With the butter and flour and salt,
0:26:10 > 0:26:12we just pulse it to fine breadcrumbs.
0:26:18 > 0:26:21To make the filling, put the butter in a large saucepan and melt
0:26:21 > 0:26:24over a low heat. Add the leeks and cover.
0:26:28 > 0:26:30And once you've got your fine breadcrumbs,
0:26:30 > 0:26:32we're going to pop in an egg yolk,
0:26:32 > 0:26:36and that really is kind of most of the liquid we'll need.
0:26:36 > 0:26:38And in it pops. Just keep pulsing.
0:26:41 > 0:26:44And now we add some ice cold water.
0:26:44 > 0:26:47Lovely, that. I like it, it's short, this pastry, innit?
0:26:47 > 0:26:49Oh, this is short.
0:26:49 > 0:26:51Now, just drizzle in.
0:26:55 > 0:26:56Ooh!
0:26:59 > 0:27:01It's starting to clump, Kingy!
0:27:01 > 0:27:03- Go on, Dave, go on! - And there we have it.
0:27:07 > 0:27:11And now we want to chill this, so just pop that into the refrigerator
0:27:11 > 0:27:14whilst the filling cooks.
0:27:14 > 0:27:15Oh, look, nice and soft and lovely.
0:27:15 > 0:27:17Oh, yes.
0:27:18 > 0:27:21Mushrooms. We've got some chestnut mushrooms
0:27:21 > 0:27:23and we've got some little button mushrooms.
0:27:23 > 0:27:27And we've got some porcini mushrooms that we've rehydrated.
0:27:27 > 0:27:30This really is a forest full of mushrooms.
0:27:30 > 0:27:32While we're waiting for those to cook down,
0:27:32 > 0:27:35put the lid back on, we're going to drain...
0:27:37 > 0:27:38..our little mushers here.
0:27:41 > 0:27:44We want to reserve this cooking liquor, because it's so lovely.
0:27:44 > 0:27:46These are rehydrated porcini mushrooms.
0:27:46 > 0:27:48What we're going to do is just chop them down a little bit.
0:27:48 > 0:27:52Now, a top tip, when you're rehydrating stuff, inevitably,
0:27:52 > 0:27:55because they're mushrooms, they'll have a little bit of grit in them,
0:27:55 > 0:27:57so it's always best to sieve it, OK?
0:27:59 > 0:28:01They change character completely when they're dried.
0:28:01 > 0:28:03- They do.- You've got to be careful with the dried ones
0:28:03 > 0:28:06because they can taste really, really strong.
0:28:06 > 0:28:09It's like a real kind of earthy base to this pie, isn't it?
0:28:09 > 0:28:12It is, it is, very, very, very earthy.
0:28:12 > 0:28:13Beautiful.
0:28:13 > 0:28:17Cook for a further five minutes, then add the garlic and thyme.
0:28:21 > 0:28:23Cook that off for about another minute.
0:28:24 > 0:28:27Oh, that's smelling nice now, Si.
0:28:27 > 0:28:29As you saw before, I just chopped through those porcini mushrooms.
0:28:31 > 0:28:33Now, it's funny, there's a lot of water,
0:28:33 > 0:28:35a lot of liquid starting to come out of this mix,
0:28:35 > 0:28:40so we want about 50g, that's a real big spoonful, of flour.
0:28:40 > 0:28:42And it's like a self-building roux, this, isn't it?
0:28:42 > 0:28:43It is and it's just,
0:28:43 > 0:28:47just to thicken all of that up and just get that moisture absorbed.
0:28:50 > 0:28:51One teaspoon of mustard.
0:28:52 > 0:28:55And the next thing is 100ml of Marsala wine.
0:28:55 > 0:28:58And for me, this is what makes the pie.
0:28:59 > 0:29:02Then gradually add in the stock and the mushroom liquor.
0:29:03 > 0:29:06Bring the mixture to the boil, then turn down and simmer,
0:29:06 > 0:29:09continuing to stir until it has thickened.
0:29:09 > 0:29:13Add the chestnuts, remove from the heat and leave to cool completely.
0:29:15 > 0:29:17Right, let's make pie.
0:29:17 > 0:29:18- Why not?- That's thickened up a treat.
0:29:18 > 0:29:20It has, lovely that, look at that.
0:29:20 > 0:29:22Right, so where's me pastry?
0:29:23 > 0:29:25May I borrow your big knife?
0:29:25 > 0:29:27I think I need to reserve about a third for me lid.
0:29:27 > 0:29:28Ah, good idea.
0:29:32 > 0:29:33- Oh, look at that. - Beautiful, isn't it?
0:29:38 > 0:29:42Roll out the larger piece of pastry and use it to line the pie dish.
0:29:48 > 0:29:50Mr King, le filling.
0:29:57 > 0:30:03I'm just going to brush the sides and top of this with an eggy wash
0:30:03 > 0:30:07so when Dave puts his lid on, we've got a nice seal going on.
0:30:14 > 0:30:16This is sitting nicely in there.
0:30:16 > 0:30:17Press it in.
0:30:20 > 0:30:21Take off the excess.
0:30:26 > 0:30:30And as is our tradition with a pie, Mr King will do the crimp.
0:30:45 > 0:30:48Nice one, Kingy. Should we do the cross?
0:30:48 > 0:30:50Yeah. Cross and the flick.
0:30:55 > 0:30:56Lovely.
0:30:57 > 0:30:58Eggy wash.
0:31:01 > 0:31:07Bake in the oven for around 40 to 45 minutes until the crust
0:31:07 > 0:31:08is golden brown.
0:31:10 > 0:31:11I think I'll have a glass of water.
0:31:11 > 0:31:12Lemonade.
0:31:21 > 0:31:24Oh, look at that, the life of pie.
0:31:24 > 0:31:26You just tuck in, don't you?
0:31:26 > 0:31:27Yeah.
0:31:28 > 0:31:30- Nice crunch.- Very nice.
0:31:32 > 0:31:34And you need a pie that holds together, you don't want a dribbler.
0:31:37 > 0:31:42That...is a really good pie.
0:31:42 > 0:31:43Pastry's lovely, Dave.
0:31:48 > 0:31:50- Oh.- Winner.- That's beautiful.
0:31:50 > 0:31:53- Marsala comes through as well, doesn't it?- Yeah.
0:31:55 > 0:31:58You know when it's cold outside,
0:31:58 > 0:32:00there's nothing like a pie.
0:32:01 > 0:32:06And this pie, with its chestnuts, most wonderful mushrooms,
0:32:06 > 0:32:07it really does hit the spot.
0:32:07 > 0:32:08It does.
0:32:19 > 0:32:23Britain has an army of creative chefs who day after day send out
0:32:23 > 0:32:27sensational dishes to customers in their restaurants.
0:32:27 > 0:32:31But back at home, what's their idea of comfort food?
0:32:33 > 0:32:37French pastry chef Joachim Prat must have the best job in the world.
0:32:37 > 0:32:41He spends his working day baking stunning cakes.
0:32:42 > 0:32:45I wanted to make, like, the best choux pastries that you can find.
0:32:45 > 0:32:48What I wanted to do with this shop, I wanted to bring, like,
0:32:48 > 0:32:52a three-Michelin star product to bring it to everyone to make it
0:32:52 > 0:32:53accessible for most of the people.
0:32:59 > 0:33:03I always have loved cooking since I'm very young.
0:33:03 > 0:33:06I have been cooking at home because my mother was working very hard,
0:33:06 > 0:33:11so to give her a hand, I was cooking for my brother and her,
0:33:11 > 0:33:14and I knew that I would be working in a kitchen someday.
0:33:15 > 0:33:19I went to cooking school in France.
0:33:19 > 0:33:21I realised that I really loved the pastry.
0:33:22 > 0:33:24I went to Spain, where I spent five years.
0:33:24 > 0:33:28I was head pastry in a three-Michelin star restaurant
0:33:28 > 0:33:29in Barcelona.
0:33:31 > 0:33:33And after a while, I wanted to open my own shop.
0:33:35 > 0:33:38I am always trying to find something different, something new.
0:33:40 > 0:33:41Taste is the most important.
0:33:42 > 0:33:44The flavour is not as good as decoration,
0:33:44 > 0:33:46so there is no point for me.
0:33:48 > 0:33:51When you take something, I always want, I'm looking for this effect -
0:33:51 > 0:33:53wow.
0:33:58 > 0:34:00Customers, they know that it's fresh,
0:34:00 > 0:34:02they can see their production is just underneath,
0:34:02 > 0:34:05you can smell it when you come in the shop.
0:34:05 > 0:34:06- Thank you much.- Thank you. - That's for you.
0:34:06 > 0:34:08- We'll see you soon.- Yes, thank you.
0:34:08 > 0:34:11If they go for a dinner, for a party, whatever,
0:34:11 > 0:34:12if they take a box of eight,
0:34:12 > 0:34:16they know, they know it will always impress the guests.
0:34:16 > 0:34:18Thank you very much. Definitely coming back again.
0:34:20 > 0:34:23So, what does a man who cooks sweet,
0:34:23 > 0:34:25delicious treats all day make when he gets home?
0:34:25 > 0:34:28Maybe a hearty savoury dish?
0:34:28 > 0:34:29Not a chance!
0:34:29 > 0:34:32There's nothing he finds more comforting than a plateful
0:34:32 > 0:34:34of chocolate brownies.
0:34:34 > 0:34:37Usually I bake at home, the Sundays.
0:34:37 > 0:34:41Mainly it's for friends or people around me, make something naughty,
0:34:41 > 0:34:43I would say, and generous.
0:34:45 > 0:34:49To make the brownie, first we're going to start mixing the eggs
0:34:49 > 0:34:52with the sugar. In the meantime,
0:34:52 > 0:34:55we're going to put the butter with the chocolate.
0:34:55 > 0:35:00As soon as the eggs are whipped, mix them together and add the flour.
0:35:00 > 0:35:05So we bake it in the oven for 13 minutes at 175 degrees,
0:35:05 > 0:35:06so it's very fast.
0:35:09 > 0:35:14As soon as I put the brownie in the oven, I start the caramel sauce.
0:35:14 > 0:35:17You have to start melting the sugar in a pan.
0:35:17 > 0:35:21You add the vanilla and cream on it.
0:35:21 > 0:35:24As soon as it's boiling, I add it to the chocolate,
0:35:24 > 0:35:27then I blend it until to get a smooth sauce.
0:35:29 > 0:35:31And then to finish it,
0:35:31 > 0:35:35you just have to whip some cream with the sugar and vanilla
0:35:35 > 0:35:38and you pipe it into the brownie when it's cold.
0:35:41 > 0:35:44There is chocolate, there is caramel, there is vanilla,
0:35:44 > 0:35:47there is cream, there is sauce.
0:35:47 > 0:35:49When you bake something,
0:35:49 > 0:35:52I do like to share and make people happy.
0:36:04 > 0:36:06When the weather's on the turn in Britain, Kingy,
0:36:06 > 0:36:09there's nothing I don't think we do better
0:36:09 > 0:36:13than traditional steamed puddings and custard.
0:36:13 > 0:36:16But this one's with a difference.
0:36:16 > 0:36:20It's a treacle and banana sponge pudding,
0:36:20 > 0:36:23and we're going to serve it with banana flavoured custard.
0:36:23 > 0:36:24Get in!
0:36:28 > 0:36:31This is brilliant, Kingy's bit, it's like tiling with bananas.
0:36:31 > 0:36:33Me, I make the sponge.
0:36:33 > 0:36:37I'm going to cream the light brown sugar with the butter.
0:36:37 > 0:36:40Right, while Dave's doing that, I want to show you what's a-going on
0:36:40 > 0:36:42in this pudding basin.
0:36:42 > 0:36:47I've smeared butter, quite a lot of it, all around the pudding basin,
0:36:47 > 0:36:50and then in the bottom here, there is a little cartouche,
0:36:50 > 0:36:53or commonly known as a bit of paper.
0:36:53 > 0:36:57We're going to put a puddle of golden syrup on top of that paper
0:36:57 > 0:37:02and then we're going to build our bananas all up around the side
0:37:02 > 0:37:05in little discs of loveliness.
0:37:08 > 0:37:11Well, the bananas want to be the thickness of a pound coin.
0:37:13 > 0:37:15Cream the butter and the sugar.
0:37:17 > 0:37:20And there we are, as you can see, that's gone light and fluffy.
0:37:20 > 0:37:22Break into it an egg.
0:37:23 > 0:37:25Pop it in, give it a swizz.
0:37:28 > 0:37:30And a spoonful of flour.
0:37:31 > 0:37:32That stops it splitting.
0:37:34 > 0:37:35And crack in another egg.
0:37:38 > 0:37:40And another spoon of flour.
0:37:44 > 0:37:45Another egg.
0:37:49 > 0:37:50And another spoon of flour.
0:37:53 > 0:37:54Now the good bit.
0:37:56 > 0:37:57We whip in a banana.
0:37:59 > 0:38:00Always use those black bananas,
0:38:00 > 0:38:03the ones that have been in the bowl but nobody touches
0:38:03 > 0:38:05because for making banana bread, banana cake,
0:38:05 > 0:38:07those bananas, believe it or not,
0:38:07 > 0:38:10however hideous they look on the outside, are the best.
0:38:13 > 0:38:15I've just cut two bananas.
0:38:15 > 0:38:16One banana in the middle
0:38:16 > 0:38:18and what you do is you just start at the bottom
0:38:18 > 0:38:21and just put bananas all the way up till it goes all the way
0:38:21 > 0:38:23- around the side.- Like a spiral.
0:38:23 > 0:38:24Like a spiral.
0:38:25 > 0:38:27Put the flour in. It can all go in now.
0:38:34 > 0:38:37The last thing I need to do to this sponge mixture
0:38:37 > 0:38:39is the juice of half a lime.
0:38:46 > 0:38:49That's the effect that we're trying to get.
0:38:49 > 0:38:52Now, what I want to do now is carefully place in the sponge.
0:38:52 > 0:38:54Now, if I was just to slap it in,
0:38:54 > 0:38:58it's going to force all the 'nanas out of shape and we don't want to do
0:38:58 > 0:39:00that, not with all that lovely work that he's done.
0:39:00 > 0:39:02So, we'll just spoon it in quite gently.
0:39:05 > 0:39:08It is a steamed pudding, and we'll show you how to assemble
0:39:08 > 0:39:10the steaming device, which is basically a pan and a saucer.
0:39:12 > 0:39:14So, the order is cloth...
0:39:17 > 0:39:18..saucer...
0:39:19 > 0:39:22..and then your pudding sits on top of that.
0:39:22 > 0:39:24But the saucer, which is raised from the bottom of the pan,
0:39:24 > 0:39:28ensures that your puddings aren't going to burn.
0:39:29 > 0:39:32And as you'll find, that is just enough.
0:39:34 > 0:39:37Now, it's the bit that we all hate.
0:39:38 > 0:39:40It's the wrapping up of your pud.
0:39:40 > 0:39:41Now, the pud will rise up and expand,
0:39:41 > 0:39:43so you need to do some pleating.
0:39:43 > 0:39:46We always use a sheet of grease-proof and a sheet of foil.
0:39:47 > 0:39:49Now, we pleat it like so.
0:39:51 > 0:39:52So this, it's a bit like
0:39:52 > 0:39:54an expansion joint in a bridge, isn't it?
0:39:54 > 0:39:55Yeah.
0:39:55 > 0:39:57So as it expands,
0:39:57 > 0:40:01this can open up a bit like that and allow the pudding to swell.
0:40:05 > 0:40:07Right.
0:40:07 > 0:40:09So, put the string there. Thank you.
0:40:15 > 0:40:18What I'm going to do, just to make sure the handle doesn't slip,
0:40:18 > 0:40:22is put another piece around there just to secure that string.
0:40:24 > 0:40:27So we tie that round there, and I think Mr Pudding...
0:40:29 > 0:40:31..can go and meet Mr Pan...
0:40:32 > 0:40:35..and sit there, bathe in all its wonder,
0:40:35 > 0:40:37for two hours.
0:40:42 > 0:40:43Wow, look at that!
0:40:43 > 0:40:45Get in, purple, purple 'nanas.
0:40:45 > 0:40:49Purple bananas! But that's quite normal, that purpley tinge.
0:40:49 > 0:40:51Don't be alarmed, banana's full of potassium,
0:40:51 > 0:40:54so when the potassium's heated up, it goes purple.
0:40:54 > 0:40:59Right, I'm going to deseed this vanilla pod.
0:40:59 > 0:41:02I'm going to whisk up six egg yolks with some caster sugar.
0:41:04 > 0:41:07And I'm going to put a teaspoonful of cornflour.
0:41:07 > 0:41:09Put cornflour in, it doesn't split.
0:41:13 > 0:41:16Put the milk and cream into a saucepan
0:41:16 > 0:41:18with the vanilla pod or extract.
0:41:20 > 0:41:23- We're there, aren't we?- Yeah, I'm going to take that off the heat.
0:41:23 > 0:41:24- Right, mate.- Right.
0:41:24 > 0:41:26- You ready?- Two, three, four.
0:41:30 > 0:41:32Nice.
0:41:34 > 0:41:36And back to the pan.
0:41:44 > 0:41:46Mr Myers, this is starting to trail.
0:41:46 > 0:41:51- Yeah.- Take it on and off the heat as you see fitting.
0:41:51 > 0:41:53Just feel the custard as it's thickening,
0:41:53 > 0:41:55you want it to thicken gently.
0:41:55 > 0:41:56Now...
0:41:58 > 0:42:01Creme de bananas. It comes in many forms.
0:42:01 > 0:42:03This one is a posh one from France.
0:42:03 > 0:42:07This is proper grown-up banana custard, isn't it?
0:42:07 > 0:42:10That is as thick, mate, as I think we're going to get it.
0:42:10 > 0:42:13- It's beautiful.- Right.- Right, let's tackle the pudding.
0:42:13 > 0:42:16There always is jeopardy with a sponge pudding,
0:42:16 > 0:42:20be it steak and kidney or banana.
0:42:20 > 0:42:23And as far as I know, we're the first one to make a banana one.
0:42:24 > 0:42:26- Oh, yes.- OK, so far, so good.
0:42:40 > 0:42:41Wow!
0:42:53 > 0:42:56- Mm!- You wouldn't get that at school, would you?
0:42:56 > 0:42:57No! Whoa!
0:42:59 > 0:43:00I think that's a success.
0:43:00 > 0:43:03That's a super success. That is brilliant, actually.