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 warm kitchen filled with the aroma of a tasty meal bubbling
0:00:27 > 0:00:31away, it's one of life's great pleasures.
0:00:33 > 0:00:38Lovingly prepared dishes with flavours that pack a punch.
0:00:38 > 0:00:42It's the perfect way to put smiles on the faces
0:00:42 > 0:00:46of your nearest and dearest.
0:00:46 > 0:00:51We'll also reveal the fascinating stories behind iconic dishes...
0:00:51 > 0:00:53Who makes the best spaghetti?
0:00:53 > 0:00:55- You.- Right answer.
0:00:55 > 0:00:59..uncover why some recipes are so special that they're handed down
0:00:59 > 0:01:01through generations of the same family.
0:01:01 > 0:01:04Looks fantastic, mum. Thank you.
0:01:04 > 0:01:06- And...- Service!
0:01:06 > 0:01:10..find out what chefs like to cook on their days off.
0:01:10 > 0:01:14- That looks amazing! - It's much easier and much quicker.
0:01:16 > 0:01:21There's nothing quite as comforting as simple home cooking.
0:01:32 > 0:01:35Today, dishes to feed body and soul.
0:01:36 > 0:01:40With some of our favourite healthy and delicious recipes.
0:01:41 > 0:01:44We're talking feel-good meals.
0:01:44 > 0:01:47Do you know, Kingy, I'm feeling good, are you?
0:01:47 > 0:01:49- Do you know, mate, so do I. But you know...- Funnily enough...
0:01:49 > 0:01:52Yeah, we're going to feel even better after this soup.
0:01:52 > 0:01:55- What soup are we doing, Dave? - We're doing a lentil and bacon soup.
0:01:55 > 0:01:58It's a great dish for everybody but you know if you're a bit skint
0:01:58 > 0:02:01and you're a student, good dish, this.
0:02:12 > 0:02:16First off, we're going to sweat down some bacon,
0:02:16 > 0:02:19and onion and a red pepper.
0:02:19 > 0:02:21Now, obviously, if you want to do it vegetarian,
0:02:21 > 0:02:24just leave the bacon out and use vegetable stock.
0:02:24 > 0:02:28What's your favourite feel-good food, other than this brilliant soup?
0:02:28 > 0:02:33- Fish.- Yeah.- Fish and seafood when it's fresh and, you know,
0:02:33 > 0:02:35you can almost taste the sea in it.
0:02:35 > 0:02:38It's food that puts more into you that it takes out of you.
0:02:38 > 0:02:41- It's a bit like celery. - What, celery makes you feel good?
0:02:41 > 0:02:43Well, yes, because celery,
0:02:43 > 0:02:47it actually burns up more calories than it gives you.
0:02:47 > 0:02:52- Ah.- So in fact if you ate celery all day...- You'd eat yourself thin.
0:02:52 > 0:02:56But curry as well because the spices that are in curry,
0:02:56 > 0:02:58they've got medicinal properties.
0:02:58 > 0:03:00Therefore it is feel-good food.
0:03:00 > 0:03:05Right, the pepper goes into the bacon. But you know, Si,
0:03:05 > 0:03:09I think soup must be way up there on the list of feel-good food.
0:03:09 > 0:03:12I mean, when you're a kid, when you're feeling run down, you know,
0:03:12 > 0:03:14it's your mum'll make you soup.
0:03:14 > 0:03:17Or if you've got a cold, just have some soup.
0:03:17 > 0:03:21Chicken soup, Jewish penicillin as they call it, it does you good,
0:03:21 > 0:03:25it's warm, it easy to digest and, you know, soups like this,
0:03:25 > 0:03:28they're different, but they're really tasty.
0:03:28 > 0:03:31Sweet potato.
0:03:33 > 0:03:35And, you know, whereas my mum would have used, you know,
0:03:35 > 0:03:38a couple of King Edwards in this, we're using sweet potatoes.
0:03:38 > 0:03:43It's a more complex carbohydrate, so it makes you feel fuller for longer.
0:03:43 > 0:03:45- It's more satisfying. - You know how I love them, though,
0:03:45 > 0:03:48when you just literally put the whole thing in a wood fire,
0:03:48 > 0:03:52leave them, they go really crisp and blackened on the outside
0:03:52 > 0:03:55and then you open them up and it's just soft and fluffy and oh...
0:03:55 > 0:03:58Yeah. Right, sweet potato goes in.
0:03:58 > 0:04:02- Sweet potato.- Sweet.
0:04:02 > 0:04:06But like most good soups, there is a lot goes in it.
0:04:09 > 0:04:12Lovely. I'm going to grate in a clove of garlic.
0:04:12 > 0:04:15I remember in Austria, do you remember, one of their national
0:04:15 > 0:04:19- dishes, it's a white garlic soup. - That's so good.- It's so good.
0:04:19 > 0:04:20- I love it.- Mm.
0:04:25 > 0:04:28Pop in a bay leaf and a sprig of thyme.
0:04:28 > 0:04:31We'll put the whole thing in because we're going to take it out before we serve.
0:04:31 > 0:04:33And now the lentils.
0:04:33 > 0:04:35These don't need soaking, just bung them straight in.
0:04:37 > 0:04:40- Give it a stir. - And what I love about red lentils,
0:04:40 > 0:04:43they're slightly nutty, they're a natural thickener as well
0:04:43 > 0:04:45and also they cook relatively quickly.
0:04:45 > 0:04:48Yeah, you don't have to soak them. If you're using split peas,
0:04:48 > 0:04:51you've really got to soak them the night before.
0:04:51 > 0:04:54The stock, the engine room of the soup.
0:04:54 > 0:05:00Be it vegetable, chicken or oxtail, you need good stock.
0:05:00 > 0:05:04- And there we have it. - It's just a waiting game now.
0:05:04 > 0:05:07- It is.- You don't have to be ill to enjoy soup.
0:05:07 > 0:05:10I remember when I was a kid, I do love tomato soup,
0:05:10 > 0:05:13and we used to have fried cheese sandwiches.
0:05:13 > 0:05:15I'd cut it into four but one of the quarters,
0:05:15 > 0:05:18I'd always put in the soup and it would sit there
0:05:18 > 0:05:19and that was my treat at the end.
0:05:19 > 0:05:22I used to make castles out of potatoes as well, you know,
0:05:22 > 0:05:25potato walls and I used to put the peas on the top where the little
0:05:25 > 0:05:28crenellations are, then I'd fill it with gravy.
0:05:28 > 0:05:30Then what I would do is I'd have a moat around there
0:05:30 > 0:05:34and I'd kind of put the doorway down and...
0:05:34 > 0:05:35Now...
0:05:35 > 0:05:37Dave...
0:05:39 > 0:05:42..is going to continue to talk to himself
0:05:42 > 0:05:46until the soup's actually cooked, which is about 20 minutes.
0:05:46 > 0:05:49It's the smell of it really, takes me back, it really is...
0:05:49 > 0:05:51SIMON GROANS
0:05:53 > 0:05:55But, you know, I was quite a sensitive child,
0:05:55 > 0:05:58but what my mother used to do to really cheer me up was do me
0:05:58 > 0:06:01deep-fried cod balls. I would sit down there with a slice of lemon and my cod balls,
0:06:01 > 0:06:04I loved it. But there was lots of meat...
0:06:04 > 0:06:06- It's done.- Champion.
0:06:06 > 0:06:09- That took next to no time, didn't it?- It was good, wasn't it?
0:06:09 > 0:06:12- Do you want to fish the herbs out? - Yeah.- And I'll get the device.
0:06:19 > 0:06:22- You could of course pass the soup through a strainer...- Why?
0:06:22 > 0:06:25..or you could eat it lumpy.
0:06:26 > 0:06:28I'm going to chop some parsley.
0:06:28 > 0:06:30I'm having a nice day, I feel good today, Dave.
0:06:30 > 0:06:34Well, by the end of this programme we're all going to feel fabulous.
0:06:34 > 0:06:37- Oh, yeah.- Because it's food that puts more in your body than it
0:06:37 > 0:06:40takes out of you. It's not necessarily diet food,
0:06:40 > 0:06:44it's just food that makes you go "yippee!"
0:06:50 > 0:06:52- Pepper makes you feel good.- It does.
0:06:52 > 0:06:55- It's a nice texture, isn't it? - It's a lovely texture.
0:06:57 > 0:07:00Oh, I feel ten years younger already.
0:07:09 > 0:07:12You know, the good thing about this soup, Si, there's that much goodness
0:07:12 > 0:07:14in it, it's almost a main meal soup, isn't it?
0:07:14 > 0:07:16You don't need anything else.
0:07:17 > 0:07:20Soup that makes you go ooh.
0:07:23 > 0:07:26And there we have it, our lentil and bacon soup.
0:07:26 > 0:07:29Just the thing to brighten up a dreary day
0:07:29 > 0:07:32# And make you feel good, mm, mm, mm, mm, mm, mm! #
0:07:40 > 0:07:42Every dish tells a story.
0:07:42 > 0:07:45It may be about the ingredients that define it,
0:07:45 > 0:07:49the memories it evokes or the people who created it.
0:07:49 > 0:07:55This is the story of Omar Meziane's Olympic dish.
0:08:00 > 0:08:04Hi, I'm Omar Meziane. I am the chef for the GB rowing team.
0:08:04 > 0:08:07I look after the athletes on a daily basis.
0:08:07 > 0:08:11I take care of their every catering need,
0:08:11 > 0:08:14from breakfast all the way through to the evening.
0:08:14 > 0:08:16Because of who we're cooking for today,
0:08:16 > 0:08:19we want to buy as lean a meat as possible.
0:08:19 > 0:08:24I need four 6oz steaks, the fillet.
0:08:25 > 0:08:28Food and nutrition, especially for our Olympians,
0:08:28 > 0:08:31it is absolutely vital to their performance.
0:08:34 > 0:08:37We're just picking up the watercress, which is going to go with the beef.
0:08:37 > 0:08:40We're going to turn it into a delicious sauce with some chilli.
0:08:40 > 0:08:44I work very closely with our team nutritionist, ensuring that
0:08:44 > 0:08:48everybody gets exactly what they need to be able to,
0:08:48 > 0:08:50you know, make the boat go faster.
0:08:50 > 0:08:53- Have a good day.- Yes, you too. Take care of yourself.
0:08:53 > 0:08:55Take care, bye-bye.
0:08:55 > 0:08:58I think it's really important that we make the food fresh,
0:08:58 > 0:09:01vibrant and each day is something exciting.
0:09:01 > 0:09:05You know, not only am I looking after their nutrition,
0:09:05 > 0:09:09it's also trying to make them happy and I believe that food is a very,
0:09:09 > 0:09:11very powerful tool in doing so.
0:09:16 > 0:09:20So Andy Triggs Hodge is one of our most senior rowers.
0:09:20 > 0:09:24He's been to four Olympics, he's got three Olympic gold medals now.
0:09:24 > 0:09:28He's a huge machine, he's got to be fuelled right.
0:09:28 > 0:09:32When we're training hard, we're consuming about 7,000 calories a day.
0:09:32 > 0:09:34That's a lot of food, it's about three times
0:09:34 > 0:09:37the normal diet for a man.
0:09:37 > 0:09:40So when you're eating that much it's important to make sure that
0:09:40 > 0:09:42it's not just a chore to eat.
0:09:42 > 0:09:45If it tastes good, we eat more, we eat better, we can eat healthier.
0:09:49 > 0:09:50My name's Zoe de Toledo.
0:09:50 > 0:09:53I'm the cox of the GB rowing team women's eight.
0:09:53 > 0:09:56We just won a silver medal at the Rio Olympics.
0:09:56 > 0:09:58That's a good change. You made it to front stops.
0:09:58 > 0:10:00Thank you.
0:10:00 > 0:10:03When Omar first joined as the chef for the GB rowing team,
0:10:03 > 0:10:05we'd been having pretty basic food, not great nutrition.
0:10:05 > 0:10:08A lot of people were bringing stuff in from home.
0:10:08 > 0:10:10And actually he completely revolutionised that, you know,
0:10:10 > 0:10:12not only did everyone want to eat there,
0:10:12 > 0:10:15but he made the crew room somewhere really special,
0:10:15 > 0:10:18he made it much more homely, he put out recipe books for us to read.
0:10:18 > 0:10:21The team dynamic improved, everyone kind of wanted to be there.
0:10:21 > 0:10:24People kind of hung around after training and chatted.
0:10:24 > 0:10:27You can see how getting good-quality food that tastes good,
0:10:27 > 0:10:30there's a good variety, can actually permeate into many other parts of
0:10:30 > 0:10:33things we need to get right, which is mental preparation,
0:10:33 > 0:10:37so our performance in Rio was down to a whole load of things but of
0:10:37 > 0:10:39which food was very, very important.
0:10:39 > 0:10:41So we're back at my house.
0:10:41 > 0:10:44We're going to start preparing lunch for Zoe and Andy.
0:10:44 > 0:10:46As you can see, we're in my rather bijou kitchen.
0:10:46 > 0:10:51At GB rowing we've got this huge, state-of-the-art kitchen,
0:10:51 > 0:10:53so it's slightly different today.
0:10:53 > 0:10:56We're going to be cooking the delicious beef with watercress
0:10:56 > 0:10:57and chilli sauce.
0:10:57 > 0:11:00We've got a freekeh and pomegranate salad
0:11:00 > 0:11:02and then a tomato and fig salad.
0:11:04 > 0:11:08So first up, we're going to get the freekeh salad done.
0:11:08 > 0:11:13We're going to mix pomegranate and mint, a little bit of parsley.
0:11:13 > 0:11:18I love pomegranate. Ram-packed full of antioxidants,
0:11:18 > 0:11:20which are going to keep these guys
0:11:20 > 0:11:22really healthy throughout the season.
0:11:22 > 0:11:24So that's basically it done now.
0:11:24 > 0:11:27We're just going to add the freekeh to that.
0:11:29 > 0:11:32Freekeh's this amazing ancient grain.
0:11:32 > 0:11:36It's essentially green wheat that's been picked and then really lightly
0:11:36 > 0:11:41smoked. Then simmer it for 20 minutes, absolutely delicious.
0:11:41 > 0:11:45And it's full of fibre, which is obviously great for Andy and Zoe.
0:11:45 > 0:11:49So the freekeh salad done and now we're going to crack on
0:11:49 > 0:11:52with the tomato, fig and feta salad.
0:11:53 > 0:11:58Really fresh, delicious and it'll work just perfectly with this meal.
0:12:04 > 0:12:07We're going to start making our watercress chilli sauce to go
0:12:07 > 0:12:09with the beef.
0:12:09 > 0:12:13Watercress, obviously for these guys, incredibly good for them.
0:12:13 > 0:12:14Packed full of iron and the sauce
0:12:14 > 0:12:17is just going to help to flavour that meat.
0:12:17 > 0:12:22It's going to be slightly spicy, slightly acidic, really incredible.
0:12:29 > 0:12:34A big part of what I do is trying to sell the food to the athletes.
0:12:34 > 0:12:39It's about trying to make it look beautiful as well as tasting great,
0:12:39 > 0:12:42you know, it's that visual aspect.
0:12:42 > 0:12:46It's almost trying to lull them into eating it, you know,
0:12:46 > 0:12:50and enjoying these amazing fruits, vegetables and meats.
0:12:50 > 0:12:53- Hi.- How are you doing?- Hey. Come in.- Thank you.
0:12:53 > 0:12:56I think food has this huge power.
0:12:56 > 0:13:00Not only can it fuel us and aid our recovery.
0:13:00 > 0:13:01Omar, this looks awesome.
0:13:01 > 0:13:06I like to think that what we've done is kind of bring everyone together,
0:13:06 > 0:13:08put a smile on everyone's face.
0:13:08 > 0:13:12There's nothing better when a group of people sit round the table
0:13:12 > 0:13:14and eat the same meal together.
0:13:14 > 0:13:16So, what do you think?
0:13:17 > 0:13:20- Really good.- You've just got a great mix of stuff here, which,
0:13:20 > 0:13:23it makes you want to come back for more. Yeah, it's really good.
0:13:23 > 0:13:27Proper food, well delivered, it just means so much.
0:13:27 > 0:13:29It helps in more ways than you could imagine.
0:13:46 > 0:13:49# I like tabbouleh, he likes tabbouleh, we like tabbouleh,
0:13:49 > 0:13:52# it makes us fierce and strong! #
0:13:52 > 0:13:54This is a proper tabbouleh though, isn't it?
0:13:54 > 0:13:57It is, but what's nice about it is that what we've done is we've
0:13:57 > 0:14:00brought the carbs right down because this is all we've got,
0:14:00 > 0:14:0330g of bulgur wheat, and you soak that,
0:14:03 > 0:14:06and we're replacing the bulk of the tabbouleh
0:14:06 > 0:14:08with celeriac and courgette.
0:14:08 > 0:14:11But this is the star of the dish, the humble mackerel.
0:14:11 > 0:14:15Mackerel's great. It's cheap, it's sustainable, it's healthy,
0:14:15 > 0:14:18it's an oily fish. It kind of ticks every box.
0:14:18 > 0:14:21But the good thing about this is we're going to thread them with
0:14:21 > 0:14:23onion on a kebab, with going to marinate them
0:14:23 > 0:14:26and it takes the humble mackerel to a new level.
0:14:26 > 0:14:31Served with that healthy tabbouleh, it's filling,
0:14:31 > 0:14:34it's tasty and it's got huge yum factor.
0:14:38 > 0:14:41First, my marinade.
0:14:41 > 0:14:43Put red wine vinegar
0:14:43 > 0:14:47and olive oil in a bowl.
0:14:48 > 0:14:53And I've got some fresh oregano and I want couple of tablespoons.
0:14:53 > 0:14:56We used to do a lot of mackerel fishing, didn't we?
0:14:56 > 0:14:57- Ah, I love it.- It's great fun.
0:14:57 > 0:15:00But we were barbarians, we used to just eat it raw.
0:15:00 > 0:15:03Catch it, kill it, munch, munch, yum-yum.
0:15:03 > 0:15:05And just chop this fine.
0:15:09 > 0:15:12That's nice and fine, that goes in.
0:15:12 > 0:15:15Now we need the zest of a lemon.
0:15:15 > 0:15:20So what we have in here is two courgettes and a third of celeriac.
0:15:20 > 0:15:23And I'm going to pulse it until it is fine breadcrumbs.
0:15:29 > 0:15:31And lastly...
0:15:31 > 0:15:32BLENDER WHIRS
0:15:32 > 0:15:34Lastly...
0:15:34 > 0:15:36BLENDER WHIRS
0:15:39 > 0:15:42And lastly, some chilli flakes.
0:15:42 > 0:15:45As many or as few as you want.
0:15:45 > 0:15:47If you're in need of feel-good food,
0:15:47 > 0:15:51I'm the doctor and this is the prescription.
0:15:53 > 0:15:56This dish is a culinary vitamin tablet.
0:15:58 > 0:16:02Now, take your mackerel carefully, place it first
0:16:02 > 0:16:06flesh side down. Now, this doesn't need to marinate for a long time.
0:16:06 > 0:16:08I would reckon about half an hour,
0:16:08 > 0:16:13so give it about 15 minutes this side and then we'll turn it over.
0:16:16 > 0:16:20A good tip when you're making kebabs, soak your skewers.
0:16:20 > 0:16:24How cool's that? You just put them in an old water bottle.
0:16:27 > 0:16:31I've just put finely chopped onion in some water.
0:16:31 > 0:16:36Now all that does is it takes away that heat and acidity because we
0:16:36 > 0:16:39want it to balance out with the celeriac and the courgette and
0:16:39 > 0:16:42- the bulgur wheat.- It's better, isn't it, onions, when you do it like that?
0:16:42 > 0:16:44- Yeah.- If you're using them in a salad it just takes
0:16:44 > 0:16:47the raw edge off them. Right, time to turn the mackerel.
0:16:58 > 0:17:01Now, this is where the mackerel origami starts.
0:17:01 > 0:17:05Take a wedge of onion on the end, a bit like stoppers.
0:17:05 > 0:17:10Take Mr Mackerel, poke it through, like so.
0:17:12 > 0:17:14And then finish off,
0:17:14 > 0:17:16a little onion stopper.
0:17:18 > 0:17:21There you go, kebab number one.
0:17:21 > 0:17:24I'm just going to finely dice this red pepper.
0:17:24 > 0:17:28Now if you can, you want the finest dice you can manage.
0:17:28 > 0:17:31And it's worth spending the time because the tabbouleh
0:17:31 > 0:17:33is all about texture.
0:17:50 > 0:17:52These are brilliant on a barbecue.
0:17:52 > 0:17:56But you can do them on the grill or a griddle.
0:18:01 > 0:18:05Finely chop two ripe tomatoes.
0:18:05 > 0:18:07I'm going to paint my oil on my griddle
0:18:07 > 0:18:10because when you paint it on with a brush, you use less oil, therefore...
0:18:10 > 0:18:14- You feel good! - # Feel good! #
0:18:14 > 0:18:16No. No. No.
0:18:20 > 0:18:22Now, these won't take long.
0:18:35 > 0:18:38So what herbs have we got in here, Kingy?
0:18:38 > 0:18:44So, we've got some mint and parsley and you want all of that in.
0:18:52 > 0:18:55And we just start to lift all the ingredients together.
0:18:55 > 0:19:00Now, don't forget, what we've done is we've only used actually 30g
0:19:00 > 0:19:05of bulgur wheat in this and it's a really, really nice alternative.
0:19:05 > 0:19:09- What's the dressing?- Well, the dressing's really, really simple.
0:19:09 > 0:19:11It's lemon juice...
0:19:13 > 0:19:15..some olive oil,
0:19:15 > 0:19:18some fine salt...
0:19:19 > 0:19:24..one teaspoon of ground cumin, one pinch of cinnamon.
0:19:24 > 0:19:29I'm going to put the pepper straight into the tabbouleh.
0:19:29 > 0:19:31Now, you want quite a lot of pepper in this.
0:19:34 > 0:19:37These look superb, if I say so myself.
0:19:40 > 0:19:45It's so cheap and it's such healthy, tasty food.
0:19:45 > 0:19:47I mean, look at the colours in that.
0:19:49 > 0:19:52- It's magic.- That is so nice.
0:19:53 > 0:19:56Then again with a fork, just lift it.
0:19:58 > 0:20:01- Perfect.- Thank you.
0:20:03 > 0:20:05Look at that.
0:20:05 > 0:20:10That's doing more than just satisfy your appetite and your eyes,
0:20:10 > 0:20:13it's really good food that'll make you feel great.
0:20:13 > 0:20:18It's healthy, loads of veggies, big flavours, loads of spice,
0:20:18 > 0:20:20perfect combo.
0:20:20 > 0:20:23- Oh, that's perfectly cooked. - Yeah, it is, isn't it?
0:20:26 > 0:20:28Oh!
0:20:28 > 0:20:31There's a creaminess to mackerel when it's cooked like that.
0:20:31 > 0:20:34The marinade is absolutely beautiful. What's this like?
0:20:36 > 0:20:37I love that dressing you've done.
0:20:40 > 0:20:43This is a lovely, fishy feast.
0:20:51 > 0:20:54Britain has an army of creative chefs, who day after day
0:20:54 > 0:20:58send out sensational dishes to customers in their restaurants.
0:20:58 > 0:21:03They work long hours toiling over their stoves.
0:21:03 > 0:21:07But at home, what's their idea of comfort food?
0:21:07 > 0:21:10My name is Andy. I'm the chef and proprietor
0:21:10 > 0:21:12of Home restaurant in Belfast.
0:21:12 > 0:21:16The sort of food I specialise in Home restaurant is predominantly
0:21:16 > 0:21:20healthy eating food. The way we develop the menu is totally
0:21:20 > 0:21:24different from what most chefs do. We write a vegetarian menu,
0:21:24 > 0:21:26and then we put meat and fish alongside with it.
0:21:26 > 0:21:30The food I produce, hopefully when people are eating it,
0:21:30 > 0:21:32they're going, I can't believe this is good for me.
0:21:32 > 0:21:35Don't get me wrong, I still love a greasy burger now and again,
0:21:35 > 0:21:37but most of all Home is renowned for people coming in
0:21:37 > 0:21:39and having healthy food.
0:21:39 > 0:21:44I grew up in a family where food was a big part of our lives.
0:21:44 > 0:21:47My grandmother and my mother were exceptional cooks.
0:21:47 > 0:21:49I always hung round the kitchen.
0:21:49 > 0:21:52I was interested in what they were doing.
0:21:52 > 0:21:54I was interested in all the procedures
0:21:54 > 0:21:56and also most of all the end product.
0:21:59 > 0:22:03I grew up in Belfast during the so-called Trouble times.
0:22:03 > 0:22:06I left in 1990 and then came back again.
0:22:06 > 0:22:08A lot of chefs have left Belfast and travelled.
0:22:08 > 0:22:12They're all coming back and they're all bringing all that knowledge,
0:22:12 > 0:22:15and they've realised we're a little island with great seafood,
0:22:15 > 0:22:18and all the organic farmers now have really upped their game,
0:22:18 > 0:22:20so right now, I think Belfast has to be
0:22:20 > 0:22:22one of the foodie capitals of Europe.
0:22:25 > 0:22:28If you work in a restaurant, generally you're doing insane hours,
0:22:28 > 0:22:31so you're maybe doing between 60 or 70 hours a week.
0:22:31 > 0:22:33Here we spend more time with like Tim or Drew here,
0:22:33 > 0:22:36than you would do with your girlfriend or your wife,
0:22:36 > 0:22:38and sometimes you do row like a married couple.
0:22:38 > 0:22:40Would you say, Tim?
0:22:40 > 0:22:42- Yes, 100%.- Oh, yes.
0:22:42 > 0:22:45They always say, if you ever get in trouble you would always phone
0:22:45 > 0:22:46your sous-chef before you'd phone your wife.
0:22:46 > 0:22:48And I firmly believe that, you know?
0:22:48 > 0:22:51If I ever get arrested, I'm phoning Tim.
0:22:58 > 0:23:02I have three daughters, Megan, Sophie and Ruby.
0:23:02 > 0:23:05I've got a daughter at 15, 14,
0:23:05 > 0:23:09a 13-month-old and I have also got a girlfriend, Caroline.
0:23:09 > 0:23:12I'm surrounded by four ladies, which keep me in line, keep me busy,
0:23:12 > 0:23:14keep me on my toes.
0:23:14 > 0:23:18What I'm cooking today is baked sweet potatoes with
0:23:18 > 0:23:21black bean chilli, some crushed avocado and a bit of sour cream.
0:23:21 > 0:23:25The great thing about sweet potatoes is they're a slow release carb.
0:23:25 > 0:23:28The great thing with the black beans is they're absolutely packed
0:23:28 > 0:23:30with protein and fibre.
0:23:31 > 0:23:34There's lots of things you can eat out there
0:23:34 > 0:23:35that are good for you
0:23:35 > 0:23:38but they're hard to get two teenage girls to eat.
0:23:38 > 0:23:41They are as honest as the day is long, so if it isn't tasty,
0:23:41 > 0:23:43they'll be the first to let you know.
0:23:43 > 0:23:47So we have the smoked jalapeno peppers, which you soak in water,
0:23:47 > 0:23:49don't drown them, just leave in there.
0:23:49 > 0:23:52Take them out, take the seeds out and the stalks out and then just
0:23:52 > 0:23:55blend them and you get this lovely little smoky paste.
0:23:55 > 0:23:58Also as well, if you can't get your hands on these,
0:23:58 > 0:24:01you can just buy any smoked Mexican paste.
0:24:01 > 0:24:03A couple of teaspoons in there.
0:24:03 > 0:24:06And also I'm going to add some tomato puree.
0:24:06 > 0:24:09Medium heat, let the natural sugars come out.
0:24:09 > 0:24:11We have our beans soaked overnight,
0:24:11 > 0:24:14let those cook out for a couple of hours.
0:24:14 > 0:24:16Always season beans at the end, because it makes them
0:24:16 > 0:24:18very, very tough, the skins on them, if you don't.
0:24:18 > 0:24:22Your average meal here, I mean I try to do the exact opposite of
0:24:22 > 0:24:25what I do at the restaurant. I try to make it uncomplicated,
0:24:25 > 0:24:28but really focus on the technique and flavour.
0:24:33 > 0:24:36There you go, folks. Oh.
0:24:36 > 0:24:41I chuck everything down the table here and everybody can have as much
0:24:41 > 0:24:43or little as they want, and also if we're cooking something healthy,
0:24:43 > 0:24:46we also put a little bit of badness down there like soured cream,
0:24:46 > 0:24:49grated cheese, and everybody mucks in.
0:24:53 > 0:24:57My dad's cooking is very good most of the time.
0:24:57 > 0:25:00- Yeah.- 90%, it's amazing.
0:25:00 > 0:25:05I think he feels about a vegetarian dinner, it's all beans,
0:25:05 > 0:25:09really sort of protein it up.
0:25:09 > 0:25:11I kind of just forget we're eating a vegetarian dinner.
0:25:11 > 0:25:13It doesn't really come into my mind.
0:25:17 > 0:25:20One kitchen to another, this is definitely home.
0:25:20 > 0:25:22This one here is definitely home.
0:25:42 > 0:25:45- Nothing makes you feel good like a sweet treat.- Aye.
0:25:45 > 0:25:47Fruit's good - you don't have to be ill to eat fruit!
0:25:49 > 0:25:51You're no good with fruit, though, are you?
0:25:51 > 0:25:52I am with these.
0:25:52 > 0:25:55This is going to be pears poached in white wine
0:25:55 > 0:25:57with a chocolate hazelnut lattice.
0:25:57 > 0:26:01And chocolate is proven, medically, chemically,
0:26:01 > 0:26:02to make you feel good!
0:26:06 > 0:26:10You need some firm pears and you need to be gentle.
0:26:10 > 0:26:12Peel them with care.
0:26:12 > 0:26:15Try to leave the stalk on for that touch of chic.
0:26:15 > 0:26:18Core the bottom of your pear, like so.
0:26:18 > 0:26:21Squeeze some lemon juice into water,
0:26:21 > 0:26:24which will stop the pears going brown.
0:26:24 > 0:26:26Now for the first time on a Hairy Bikers Show,
0:26:26 > 0:26:29the beast that is the pressure cooker will make its debut.
0:26:29 > 0:26:31Ta-da.
0:26:31 > 0:26:34Now, modern pressure cookers are safe,
0:26:34 > 0:26:36and I mean we're going to poach the pears in six minutes.
0:26:36 > 0:26:39How quick is that? I can make a risotto in four.
0:26:39 > 0:26:41I can make a lamb curry in ten.
0:26:41 > 0:26:43All of this makes me feel really good.
0:26:43 > 0:26:46Because when I want to feel good, I want it quick.
0:26:46 > 0:26:49Right, so what I want to do is dissolve my sugar and stuff
0:26:49 > 0:26:53before I start to pressure-cook. So I take some water.
0:26:54 > 0:26:56It's about half a litre.
0:27:01 > 0:27:03Beautiful. Some caster sugar.
0:27:07 > 0:27:11And a nice hefty glass of dry white wine.
0:27:15 > 0:27:17Next step, the vanilla pod.
0:27:17 > 0:27:20So just slash the pod, like so...
0:27:21 > 0:27:24..and just open it up, and pop it in.
0:27:24 > 0:27:26You can imagine a pressure-cooked vanilla pod.
0:27:26 > 0:27:30It is going to penetrate through the pears!
0:27:30 > 0:27:32When the pears are done, we pop them in,
0:27:32 > 0:27:33then we get the beast up to pressure.
0:27:33 > 0:27:36HE IMITATES AN EXPLOSIION AND BUBBLING WATER
0:27:39 > 0:27:41Nice work.
0:27:41 > 0:27:43Now, if we were to poach these down in a pan,
0:27:43 > 0:27:46we're looking at about half an hour, because they are firm.
0:27:46 > 0:27:49Right, get the airlock, get it aligned.
0:27:49 > 0:27:51Do your noises, do your noises, I love it when you do your noises.
0:27:51 > 0:27:53DAVE WHOOSHES
0:27:53 > 0:27:54It's clicked in, it's locked in.
0:27:54 > 0:27:56And we want this to come up to high pressure,
0:27:56 > 0:27:59so when this pops up and you can see two rings,
0:27:59 > 0:28:00we turn it down on a simmer
0:28:00 > 0:28:03and that's when we start the six-minute count
0:28:03 > 0:28:07which gives us just time to melt the chocolate.
0:28:10 > 0:28:14Dark chocolate. We're going to melt it down in the little bain marie,
0:28:14 > 0:28:15and then...
0:28:17 > 0:28:20..to make our little latticework, we're going to put it on this,
0:28:20 > 0:28:22which is a piece of silicone.
0:28:22 > 0:28:24There we go, see? Up it popped.
0:28:24 > 0:28:25Oh, yeah, yeah.
0:28:25 > 0:28:30So we'll turn it down now and in six minutes we will have poached pears.
0:28:30 > 0:28:32I was remembering my mother's pressure cooker.
0:28:32 > 0:28:35It was this thing that would hiss away like a steam engine on the cooker, you know?
0:28:35 > 0:28:37- Yeah.- She used to pressure-cook cabbage.
0:28:38 > 0:28:41It wasn't good, like. Everything went in the pressure cooker.
0:28:49 > 0:28:51- I think we're there, Kingy.- Yes?
0:28:51 > 0:28:53Yes. Yeah, man. Smells fantastic.
0:28:53 > 0:28:55Mm. The thing with a pressure cooker,
0:28:55 > 0:28:57you don't know what's going on inside, do you?
0:28:57 > 0:29:00I'm confident there are six perfectly poached pears, or
0:29:00 > 0:29:02there could be a pile of baby food
0:29:02 > 0:29:04at the bottom of the pressure cooker.
0:29:05 > 0:29:06Let's have a look, shall we?
0:29:08 > 0:29:11Now, we want to stop the cooking process, so to depressurise...
0:29:13 > 0:29:15..we put the pressure cooker under some cold water.
0:29:21 > 0:29:23Release the rest of the pressure.
0:29:23 > 0:29:24Carefully open it.
0:29:26 > 0:29:28Beautiful. Just perfect.
0:29:28 > 0:29:31Now, these have to cool before we eat them,
0:29:31 > 0:29:36which gives us time for Si to make his chocolate hazel McThingyjobs.
0:29:36 > 0:29:38Hey, man, the smell of those is fantastic.
0:29:38 > 0:29:41Yeah, well, the thing about the pressure cooker is,
0:29:41 > 0:29:45all of the flavour stays in whatever you're cooking.
0:29:45 > 0:29:47That's superb.
0:29:48 > 0:29:50I've got, obviously, this syrup
0:29:50 > 0:29:53which we can use afterwards just to keep them moist.
0:29:53 > 0:29:55Oh, hey.
0:29:55 > 0:29:58And as it cools down I might keep bathing them in the syrup.
0:29:58 > 0:30:00There you go.
0:30:00 > 0:30:01Mr King, the floor is yours.
0:30:01 > 0:30:03What are you thinking?
0:30:03 > 0:30:06A spoonful, just nice and gentle, take your time.
0:30:07 > 0:30:08Make sure you join it up.
0:30:14 > 0:30:16Pop those in the fridge.
0:30:16 > 0:30:17Yeah, leave them to cool.
0:30:17 > 0:30:18Perfect.
0:30:33 > 0:30:35He's a proud specimen.
0:30:35 > 0:30:37Just in the middle, like that.
0:30:37 > 0:30:38Just a bit of syrup.
0:30:42 > 0:30:44Just got some amaretti biscuits here.
0:30:46 > 0:30:47Just crumble these.
0:30:50 > 0:30:51- There's some shards.- Ah, brill!
0:30:51 > 0:30:54Nice shards of the nutty chocolate.
0:30:54 > 0:30:55Yeah, superb.
0:31:01 > 0:31:02- Yeah.- Yes.
0:31:04 > 0:31:06And there we have it - the Hairy Bikers'
0:31:06 > 0:31:10very, very feeling good poached pears in six minutes
0:31:10 > 0:31:13and Simon King's chocolate shard.
0:31:22 > 0:31:25Everyone has their favourite family dishes.
0:31:25 > 0:31:27Delicious meals that remind us of home.
0:31:29 > 0:31:31These are our inheritance dishes,
0:31:31 > 0:31:34handed down through generations of the same family.
0:31:41 > 0:31:43Hi, guys. Hi.
0:31:43 > 0:31:46I'm Eleanor Snowsill, and I live in Cardiff.
0:31:46 > 0:31:48I'm a Welsh rugby international.
0:31:48 > 0:31:51I have 34 caps for Wales to date.
0:31:51 > 0:31:56I've played in two World Cups and about six Six Nations competitions.
0:31:57 > 0:31:59And I've been in the international set-up for quite a while,
0:31:59 > 0:32:02so there's always a big emphasis on nutrition
0:32:02 > 0:32:05to make sure that you remain fit, because the last thing you want
0:32:05 > 0:32:07is coming into a big tournament like Six Nations
0:32:07 > 0:32:09with a cold or something.
0:32:10 > 0:32:12That's good, Sian, that was a good throw.
0:32:15 > 0:32:18I have had a difficult past with food.
0:32:18 > 0:32:20When I was younger I was extremely fussy.
0:32:20 > 0:32:23I think I pretty much lived off peanut butter sandwiches,
0:32:23 > 0:32:24Twiglets and raisins.
0:32:27 > 0:32:30So mum being a chef, I think that was a huge struggle for her,
0:32:30 > 0:32:32because she'd always cook some really nice meals
0:32:32 > 0:32:34and I'd have absolutely no interest in it,
0:32:34 > 0:32:37and I'd be there with my peanut butter sandwich.
0:32:37 > 0:32:39- Hi, Mum.- Hi.
0:32:39 > 0:32:41- Making pancakes, are you? - Ah, you smelled them, didn't you?
0:32:41 > 0:32:43I did. From upstairs, yeah.
0:32:44 > 0:32:48Eleanor was a VERY fussy eater,
0:32:48 > 0:32:51but one thing she always ate was pancakes, actually.
0:32:53 > 0:32:54Mum's pancakes are pretty epic.
0:32:54 > 0:32:58As soon as you walked in the door the smell would hit you.
0:32:58 > 0:32:59They are best warm,
0:32:59 > 0:33:01so me and my brother used to queue up and wait for them
0:33:01 > 0:33:04to come off the griddle and literally grab them.
0:33:04 > 0:33:05We'd sort of fight over the warm ones.
0:33:09 > 0:33:12My passion for food has come from my family, really,
0:33:12 > 0:33:15my mother and my grandparents.
0:33:15 > 0:33:18Both my parents are from farming families in West Wales,
0:33:18 > 0:33:21and there was lots of baking, always lots of baking,
0:33:21 > 0:33:24because on a farm they had to feed lots of people,
0:33:24 > 0:33:29but when we had special visitors, my grandmother always made pancakes,
0:33:29 > 0:33:31and we always had pancakes when there was birthdays.
0:33:31 > 0:33:34So it was a special treat, but her recipe is quite unique
0:33:34 > 0:33:37and this is the recipe we still use today.
0:33:37 > 0:33:40- They look OK, don't they?- I'm going to go for a darker one.- OK.
0:33:40 > 0:33:44For me, my mum is probably one of the strongest people I know.
0:33:44 > 0:33:48She faces any challenge head-on and I have a lot of admiration for the
0:33:48 > 0:33:52sort of determination and the strength that she shows.
0:33:52 > 0:33:54They are nice.
0:33:54 > 0:33:57And I think I do try to emulate that in everything that I do.
0:34:02 > 0:34:06So I'm going to my training session later on and, like I always do, I'm
0:34:06 > 0:34:08going to be making some flat eggs for some of the girls.
0:34:12 > 0:34:16I always used to have difficulty getting Eleanor to help me cook in the kitchen,
0:34:16 > 0:34:19so it's quite ironic now that she loves to cook
0:34:19 > 0:34:22and appreciates good home cooking.
0:34:24 > 0:34:27Becoming a bit more elite with my sport changed things for me.
0:34:27 > 0:34:28I started to get less fussy,
0:34:28 > 0:34:30I started to like more, try more things,
0:34:30 > 0:34:34and I found it was quite a struggle to eat healthy
0:34:34 > 0:34:36whilst you're training
0:34:36 > 0:34:38and whilst you're on the go and really busy.
0:34:44 > 0:34:46The flat eggs is something I invented
0:34:46 > 0:34:51after I went on a sevens rugby trip to Dubai, and there was this chef
0:34:51 > 0:34:53there, cooking omelettes in a frying pan.
0:34:53 > 0:34:55He just had all these different ingredients,
0:34:55 > 0:34:56you told him what you wanted,
0:34:56 > 0:34:59he chucked them in and made the omelette really quickly.
0:34:59 > 0:35:01I thought, that's SUCH a good idea.
0:35:01 > 0:35:04No-one back at home is sort of making omelettes
0:35:04 > 0:35:05as a takeaway option.
0:35:05 > 0:35:08But I just tried it, I just sort of poured the egg mixture out,
0:35:08 > 0:35:12put all the ingredients down the middle as if you're making a wrap,
0:35:12 > 0:35:13and I just fold both sides over
0:35:13 > 0:35:16so it ends up like a sort of an egg burrito kind of thing.
0:35:25 > 0:35:28Girls order food from me for after training,
0:35:28 > 0:35:31so they'd always order either a salad or a flat egg off me,
0:35:31 > 0:35:33and they love it.
0:35:33 > 0:35:34Pass them down.
0:35:34 > 0:35:36Who's going to get the big one?
0:35:36 > 0:35:40The chicken pasta flat egg is probably one of the favourites.
0:35:40 > 0:35:44It is ideal because there's no carbs in it and it's very high-protein,
0:35:44 > 0:35:46so it does keep you full for quite a long time.
0:35:46 > 0:35:48Did you enjoy your flat eggs, girls?
0:35:48 > 0:35:51- That was lovely.- Thanks. Thank you.
0:35:51 > 0:35:54I think it's really nice that we've both got this pancake recipe
0:35:54 > 0:35:56and I'm hoping that potentially the flat egg recipe
0:35:56 > 0:36:00could be something that could be added to the family cookbook and
0:36:00 > 0:36:03passed down for future generations.
0:36:23 > 0:36:25There's nothing better than a burger.
0:36:25 > 0:36:27- Oh.- Burger and chips.
0:36:27 > 0:36:30But you know, they're not really good for you.
0:36:31 > 0:36:33In short, they're not!
0:36:33 > 0:36:35But we're making a burger that is.
0:36:35 > 0:36:41It's kind of light, it's tasty, it's nutritious, but it's still a burger,
0:36:41 > 0:36:43and Kingy is making chips using one teaspoon of oil,
0:36:43 > 0:36:47just for that time when you want to look after yourself.
0:36:51 > 0:36:54So first thing is take a leek, or two,
0:36:54 > 0:36:57and we're going to sweat these leeks down.
0:36:59 > 0:37:03You know that the best spuds for chips are ones that have more potato than water.
0:37:03 > 0:37:06The Maris Piper is good, Yukon Gold's good.
0:37:06 > 0:37:07The King Eddies are good, as well.
0:37:07 > 0:37:09And the Desiree potato, that's nice.
0:37:09 > 0:37:12Good chippers, that's what they used to say, didn't they?
0:37:12 > 0:37:13"Eeh, they're good chippers."
0:37:13 > 0:37:16We're just making guilt-free chips. It's wonderful.
0:37:16 > 0:37:19We're going to toss them with some salt, pepper,
0:37:19 > 0:37:22smoked paprika and one teaspoon of oil,
0:37:22 > 0:37:25and then we're going to pop them into the oven.
0:37:25 > 0:37:28The burgers we're making are turkey burgers.
0:37:28 > 0:37:32You can get turkey mince everywhere, but the burgers, they've got leeks,
0:37:32 > 0:37:33courgettes, lemon zest,
0:37:33 > 0:37:36there's plenty of flavour and plenty of veggies.
0:37:36 > 0:37:40So really you can have burgers and have some of your five a day.
0:37:40 > 0:37:43- Perfect.- Oh, I'm feeling so virtuous today.
0:37:44 > 0:37:47Now, the key to good chipping is to make sure
0:37:47 > 0:37:50that all the chips are relatively the same size...
0:37:51 > 0:37:53..so they cook at the same time.
0:37:54 > 0:37:55Oh, yes.
0:37:55 > 0:37:57Oh, yes.
0:37:57 > 0:38:00Just let those sweat gently.
0:38:00 > 0:38:05So a teaspoon of oil, and this is just sunflower oil.
0:38:05 > 0:38:07So we just toss the chips in the oil...
0:38:08 > 0:38:10..then sprinkle with paprika...
0:38:13 > 0:38:15..salt and black pepper.
0:38:22 > 0:38:23I just need to spread them out pretty evenly,
0:38:23 > 0:38:27then we're going to put them in a preheated oven at 220 degrees
0:38:27 > 0:38:31for about 20 minutes, turning them halfway through.
0:38:31 > 0:38:33Right, I'm popping these into the oven.
0:38:33 > 0:38:35I think these are done.
0:38:35 > 0:38:37A lovely colour.
0:38:37 > 0:38:40These need to be cooled down before we mix them into our burger.
0:38:41 > 0:38:44I've got courgette, which I'm going to grate.
0:38:49 > 0:38:53Put the courgette in, and now I want the zest of a lemon.
0:38:58 > 0:39:01- I'm looking forward to this, Si. - Yes, so am I, mate, so am I.
0:39:01 > 0:39:03Turkey mince is very lean.
0:39:03 > 0:39:05It's good for you. Pop that in.
0:39:05 > 0:39:08We can do this recipe, minced chicken thighs are good.
0:39:08 > 0:39:12This makes eight small burgers, but I'm going for quarter-pounders.
0:39:12 > 0:39:15These are big Biker burgers that make you smile.
0:39:15 > 0:39:16Get in.
0:39:17 > 0:39:21Very, very low in calories, low in fat, but very, very high in taste.
0:39:21 > 0:39:26When I was a kid I was only allowed burgers once a week
0:39:26 > 0:39:28and it used to be before tea-time on Saturday, when Doctor Who was on.
0:39:28 > 0:39:31I was a bit of a soft squidgy one with Doctor Who,
0:39:31 > 0:39:32because I didn't like the monsters.
0:39:32 > 0:39:34"I am a Dalek!"
0:39:34 > 0:39:36SI WAILS: "Oh, where's my burger?"
0:39:42 > 0:39:46Now, a burger should be a round shape.
0:39:46 > 0:39:48And the good thing is you can have big ones,
0:39:48 > 0:39:50because they're good for you!
0:39:53 > 0:39:56Ooh, that's quite hot. Now, I'm forming these burgers with
0:39:56 > 0:39:58wet hands, because there's no binders,
0:39:58 > 0:40:02there's no filler in them. It just makes it much easier.
0:40:02 > 0:40:03Well done, mate.
0:40:05 > 0:40:06That's worked out perfect, actually.
0:40:08 > 0:40:12Look at those. As I live and breathe, it's a burger.
0:40:12 > 0:40:14I love the way you've got the stripes.
0:40:14 > 0:40:17- Beautiful.- I have to say, Kingy, they are perfect,
0:40:17 > 0:40:19and they are holding together really well.
0:40:19 > 0:40:22They are, actually. The mixture is sloppy,
0:40:22 > 0:40:24but actually, as soon as it hits the heat,
0:40:24 > 0:40:26they just come together really nicely.
0:40:26 > 0:40:29And if you do these for your kids, it's a brilliant way for getting
0:40:29 > 0:40:32vegetables into them, if they are a bit kind of veg-shy.
0:40:32 > 0:40:34You know, "What's for tea?" "Burgers."
0:40:34 > 0:40:37"Oh, yes? Mm!"
0:40:37 > 0:40:38Let's toss the chips.
0:40:38 > 0:40:40Ah.
0:40:40 > 0:40:45Oh, lush, they are looking good, aren't they?
0:40:45 > 0:40:47These aren't that far off, Si. Put them in, ten minutes.
0:40:47 > 0:40:50- Perfect, mate.- Home-made oven chips.
0:41:00 > 0:41:03- Oh. You're flipping good at that, aren't you?- Hey, hey!
0:41:03 > 0:41:04Shall I get the chips out?
0:41:04 > 0:41:06- Go on mate, go on.- Great.
0:41:08 > 0:41:11Look at that. As I live and breathe, chips!
0:41:11 > 0:41:13But they're kind of spicy chips as well.
0:41:13 > 0:41:16- Lovely, aren't they? - Oh, aye. Oh, ahh!
0:41:16 > 0:41:19Mm! Guilt-free feasting.
0:41:19 > 0:41:22Chips. Who'd have thought it?
0:41:22 > 0:41:26And burgers are quite personal and I think we can be quite inventive with
0:41:26 > 0:41:29the trimmings for this. Brioche buns.
0:41:29 > 0:41:32Avocado would be nice. Relish, tomato, onions.
0:41:32 > 0:41:34- Oh, no.- I'm not sure about cheese.
0:41:34 > 0:41:37Have you noticed there is a huge upsurge
0:41:37 > 0:41:39in the appreciation of the avocado?
0:41:39 > 0:41:42All the sourdough toast and stuff.
0:41:42 > 0:41:45Add avocado in a healthy chocolate mousse. That works brilliantly.
0:41:45 > 0:41:48I ge...I get that, because texturally, that would be amazing.
0:41:48 > 0:41:50Avocado ice cream's quite nice.
0:41:52 > 0:41:53But avocado is great.
0:41:53 > 0:41:54It's good for you, too.
0:41:54 > 0:41:57I'm just going to put some lemon juice on the avocado.
0:41:57 > 0:42:00A bit of flavour, but it also stops it going brown.
0:42:00 > 0:42:05I'm going to go for it with this one. Have everything on mine.
0:42:05 > 0:42:07I think I'll start off with a bed of relish on it.
0:42:10 > 0:42:12Has to be red onion, in my eyes.
0:42:14 > 0:42:16Now, that looks like the fattest, juiciest, biggest one,
0:42:16 > 0:42:18so I'll have that one.
0:42:18 > 0:42:20Mm!
0:42:20 > 0:42:21Avocado.
0:42:23 > 0:42:24Tomato.
0:42:28 > 0:42:30A pinch of salt.
0:42:30 > 0:42:32We could put mayonnaise on, but, you know,
0:42:32 > 0:42:35these are guilt-free burgers, so use a bit of creme fraiche.
0:42:36 > 0:42:37Pretend mayonnaise.
0:42:39 > 0:42:42And a little bit of Popeye stuff.
0:42:42 > 0:42:43Nice.
0:42:43 > 0:42:44Ho-ho-ho!
0:42:47 > 0:42:49Looks good, and feels good.
0:42:49 > 0:42:52And do you know what? It's going to do you good.
0:42:55 > 0:42:58And do you know what? They're very good-looking chips.
0:42:58 > 0:43:00They are really good. Mm.
0:43:01 > 0:43:02- You know what, Kingy?- What, mate?
0:43:02 > 0:43:05Let's BURGER off and eat this.
0:43:05 > 0:43:06Excellent.