0:00:06 > 0:00:10We've travelled the world and eaten everywhere from roadside bars
0:00:10 > 0:00:12to restaurants with Michelin stars.
0:00:14 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:26Coming into a warm kitchen filled with the aroma
0:00:26 > 0:00:28of a tasty meal bubbling away.
0:00:30 > 0:00:32It's one of life's great pleasures.
0:00:34 > 0:00:37Lovingly prepared dishes with flavours that pack a punch.
0:00:39 > 0:00:43It's the perfect way to put smiles on the faces
0:00:43 > 0:00:45of your nearest and dearest.
0:00:47 > 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 do.- Right answer.
0:00:55 > 0:00:58Uncover why some recipes are so special
0:00:58 > 0:01:01that they're handed down through generations of the same family.
0:01:01 > 0:01:04That's fantastic, Mum. Thank you.
0:01:04 > 0:01:05And...
0:01:05 > 0:01:07Service!
0:01:07 > 0:01:12Find out what chefs like to cook on their days off.
0:01:12 > 0:01:14It's just much easier and much quicker.
0:01:16 > 0:01:20There's nothing quite as comforting as simple home cooking.
0:01:31 > 0:01:34Today - dishes you may never of thought of making at home.
0:01:35 > 0:01:37But they're easier than you think.
0:01:37 > 0:01:40We're talking do it yourself.
0:01:42 > 0:01:44DIY or do-it-yourself.
0:01:44 > 0:01:46Some dishes that you see, you think,
0:01:46 > 0:01:49"Oh, it's very expensive, but I'll treat myself.
0:01:49 > 0:01:52"But I'd never do that myself. I couldn't do it myself."
0:01:52 > 0:01:54- Well...- You can. - ..you can.
0:01:54 > 0:01:56Because we're going to show you how to make gravadlax.
0:02:02 > 0:02:06The only thing with making gravadlax is that there's quite a bit of waste
0:02:06 > 0:02:08cos you've got to trim it off.
0:02:08 > 0:02:09So I'll start that.
0:02:09 > 0:02:11I'm going to make the cure.
0:02:11 > 0:02:12I start with dill.
0:02:12 > 0:02:15I've got 40g of fresh dill,
0:02:15 > 0:02:17and chop this till it's fine.
0:02:18 > 0:02:21There are many processes that were originally started not for flavour,
0:02:21 > 0:02:24not for taste, but to preserve food.
0:02:24 > 0:02:27Salting, brining, smoking, pickling.
0:02:27 > 0:02:29And Scandinavians, because of the short seasons,
0:02:29 > 0:02:32are very, very good at it and this is a wonderful way
0:02:32 > 0:02:35of making salmon keep for a long time.
0:02:35 > 0:02:37But by crikey, it tastes lovely.
0:02:37 > 0:02:41So, I've got some sea salt flakes, about 75g.
0:02:42 > 0:02:4450g of soft brown sugar.
0:02:44 > 0:02:48And I want about a tablespoon of freshly ground black pepper.
0:02:48 > 0:02:50So I'll be here for a little while.
0:02:52 > 0:02:53DIY, you see.
0:02:53 > 0:02:56We don't buy our pepper ground, we do it ourselves.
0:03:02 > 0:03:05We mix that together. Look at that. Looks nice, doesn't it?
0:03:05 > 0:03:08It's amazing as well. It takes about three days to cure
0:03:08 > 0:03:12and the salt draws out the water in the salmon and the liquid
0:03:12 > 0:03:15and it kind of cooks itself.
0:03:15 > 0:03:17But you know, it's amazing the amount of liquid
0:03:17 > 0:03:19that it will draw out.
0:03:24 > 0:03:27- Do you know, we could be somewhere like in Reykjavik, couldn't we? - Yeah.
0:03:27 > 0:03:30- IN SCANDINAVIAN ACCENT:- We are getting ready for the winter,
0:03:30 > 0:03:33- myself and Olaf. - Yes.- So we make the salmon.
0:03:33 > 0:03:34Yes, we do, yah.
0:03:36 > 0:03:37And then what we do...
0:03:38 > 0:03:40..we do that, like a big sandwich.
0:03:40 > 0:03:42- Big sandwich.- And then...
0:03:43 > 0:03:45Now this is the important bit
0:03:45 > 0:03:47because this needs to be quite tight.
0:03:47 > 0:03:50Now, when you're wrapping...
0:03:50 > 0:03:52Do you want to wash your hands? I'll do that.
0:03:52 > 0:03:54- Yeah, go on mate, yeah.- Yeah.
0:03:54 > 0:03:57When you wrap it, leave the ends open,
0:03:57 > 0:04:01cos that liquid needs to go somewhere
0:04:01 > 0:04:05and if you wrap it up like a plastic bag, it's just going to stay.
0:04:05 > 0:04:07We need to wrap that quite tightly,
0:04:07 > 0:04:11but the weight of the salmon itself on its own isn't enough.
0:04:14 > 0:04:16Now we've got our trusty brick.
0:04:22 > 0:04:24That's going to exert pressure on to the salmon.
0:04:24 > 0:04:27We put that in the fridge now for three days.
0:04:27 > 0:04:30That will be in the fridge for the passage of three moons.
0:04:30 > 0:04:32At the end of every moon cycle,
0:04:32 > 0:04:35that's like once a day, you take this off,
0:04:35 > 0:04:38drain all the water out and turn the salmon over,
0:04:38 > 0:04:42so each side gets its own share of the brine.
0:04:42 > 0:04:46And also, what is nice is fresh clingfilm each day.
0:04:46 > 0:04:48Look after your fish, it's precious.
0:04:48 > 0:04:49Right, fridge.
0:04:55 > 0:04:56- Three days later.- Oh!
0:04:56 > 0:04:59We've been up day and night, just waiting for that moment
0:04:59 > 0:05:02to turn the gravadlax,
0:05:02 > 0:05:04and then another 24 hours, turn again.
0:05:04 > 0:05:06- If you believe that, you'll believe anything.- Yeah.
0:05:06 > 0:05:09But even the sauce, we are making it ourselves.
0:05:11 > 0:05:12Three egg yolks.
0:05:13 > 0:05:16Four teaspoons of Dijon mustard.
0:05:16 > 0:05:19And two tablespoons of white wine vinegar.
0:05:21 > 0:05:24And a spoon of caster sugar.
0:05:27 > 0:05:29This is a proper Scandi sauce, this.
0:05:29 > 0:05:32And pepper. I'm not finished yet.
0:05:32 > 0:05:34Did you put salt in when I wasn't looking?
0:05:34 > 0:05:35- I did.- And salt.
0:05:36 > 0:05:39I'll put a bit more in cos I didn't put hardly any in.
0:05:39 > 0:05:41Now, we beat that till it's creamy
0:05:41 > 0:05:43then we kind of dribble the oil in to make mayonnaise,
0:05:43 > 0:05:45then we add dill.
0:05:49 > 0:05:52- Right, mate.- Lovely. It's a sweet and savoury mayonnaise, this.
0:05:52 > 0:05:55Now, sunflower oil is always best for mayonnaise, as we know.
0:05:57 > 0:06:00You keep this long, ceaseless, endless dribble.
0:06:03 > 0:06:05It's starting to thicken up lovely now.
0:06:09 > 0:06:11- Do you think we're there?- I reckon.
0:06:13 > 0:06:15Give it another whack.
0:06:17 > 0:06:18Done.
0:06:20 > 0:06:22Now, to this we add the dill cos without the dill it
0:06:22 > 0:06:25wouldn't be dill sauce, would it?
0:06:25 > 0:06:27In Scandinavia, they use a lot of dill.
0:06:27 > 0:06:29That's it, that's what you want to see.
0:06:29 > 0:06:32That is. And we've done that ourselves.
0:06:32 > 0:06:34Now, what we've also done, just to serve it up with,
0:06:34 > 0:06:38is some coriander seed and some beetroot, some chives,
0:06:38 > 0:06:40a little bit of parsley as well. It's lovely.
0:06:40 > 0:06:42So here we have the finished gravadlax.
0:06:50 > 0:06:53Put it on the board, mate.
0:06:53 > 0:06:56- And then we can...- That's the liquid that's come out of the salmon.
0:06:56 > 0:06:57That's the curing process.
0:07:00 > 0:07:01Anticipation.
0:07:03 > 0:07:05How much would this cost in a restaurant?
0:07:05 > 0:07:06Oh, it'd be fortunes.
0:07:08 > 0:07:10It does look nice.
0:07:10 > 0:07:12Now, we need to scrape off.
0:07:35 > 0:07:36You know gravadlax, it's one of those dishes,
0:07:36 > 0:07:38you must try and do it yourself.
0:07:38 > 0:07:41You can have loads, it's impressive and you can say,
0:07:41 > 0:07:42- "I did this myself."- Yeah!
0:07:46 > 0:07:47- Lovely, isn't it?- Mmm.
0:07:58 > 0:08:00Every family has their favourite dishes,
0:08:00 > 0:08:02the comfort foods that remind us of home.
0:08:03 > 0:08:06These are our inheritance dishes,
0:08:06 > 0:08:09handed down through generations of the same family.
0:08:10 > 0:08:11My name is Lynda.
0:08:12 > 0:08:17I'm an organic baker and I've been baking for 25 years now.
0:08:18 > 0:08:21I've got four children and one grandchild.
0:08:23 > 0:08:27I'm originally from Gloucestershire, but I moved to Glastonbury,
0:08:27 > 0:08:31this is where I started baking the bread from my kitchen at home.
0:08:31 > 0:08:34I just love getting my hands on bread dough.
0:08:37 > 0:08:41I think the food that I would hand down as a memory for my children
0:08:41 > 0:08:45would be the focaccia bread, especially the cheese and pesto.
0:08:47 > 0:08:48It's very easy to make.
0:08:48 > 0:08:52You just put some warm water, hand hot, into a bowl.
0:08:52 > 0:08:57You add some flour, put fresh yeast in, give it a stir.
0:08:57 > 0:08:58It's that simple.
0:09:00 > 0:09:03And now we've mixed the flour and the yeast together,
0:09:03 > 0:09:05we're going to wait for this to activate,
0:09:05 > 0:09:09so we're going to leave this for about 15 to 20 minutes
0:09:09 > 0:09:10and it'll start bubbling.
0:09:10 > 0:09:13So, we just leave this where it is, in the bowl, in your kitchen,
0:09:13 > 0:09:14it's ready to go.
0:09:18 > 0:09:22When it starts looking creamy in colour and it starts to move up
0:09:22 > 0:09:26in volume in the bowl, you know that that yeast has activated.
0:09:26 > 0:09:28You get a little bit of sea salt, just enough,
0:09:28 > 0:09:33in the palm of your hand, you put that in and then you, very generous,
0:09:33 > 0:09:37you put in at least four to six glugs of olive oil.
0:09:42 > 0:09:46Add your flour until it comes away from the sides of the bowl,
0:09:46 > 0:09:49tip it out and just knead it for a while, about five minutes.
0:09:51 > 0:09:53Let the dough work for you,
0:09:53 > 0:09:57let it work for itself and then you put it on the side,
0:09:57 > 0:09:59you can chop it and use it straightaway.
0:10:02 > 0:10:06I think it's important to pass on the skills that I've taught myself
0:10:06 > 0:10:10for the children, for the future and also for their children.
0:10:12 > 0:10:14- Hi, Mum.- Hi, Verity, are you all right?
0:10:14 > 0:10:16- Yeah, good, thank you.- Yeah, good.
0:10:16 > 0:10:17Hi, Louis, give Nanny a kiss.
0:10:19 > 0:10:21Oh, I've got flour on your cheeks now.
0:10:21 > 0:10:23How did I do that?
0:10:23 > 0:10:27'I think that food is love, so when you make something by hand,
0:10:27 > 0:10:30'I think you have that intent.
0:10:30 > 0:10:32'While I'm making it, I'm thinking,
0:10:32 > 0:10:35"People are going to enjoy eating this."
0:10:35 > 0:10:37Your turn. Watch your fingers.
0:10:38 > 0:10:40Beautiful.
0:10:41 > 0:10:43Now we're going to put the pesto on.
0:10:43 > 0:10:46So we put about half of a tablespoon on.
0:10:46 > 0:10:49I think what's really important about family cooking as well
0:10:49 > 0:10:53is that we can now teach Louis all the stuff that we've learnt from Mum,
0:10:53 > 0:10:56our mum, and he really enjoys it.
0:10:56 > 0:10:58I just think it's, like, such a brilliant skill
0:10:58 > 0:10:59to have when you're older.
0:11:04 > 0:11:06'I think family gatherings are really important
0:11:06 > 0:11:11'because everybody's having a go at cooking and sharing the food.'
0:11:14 > 0:11:16'Food is very important to me.
0:11:16 > 0:11:20'My mum's always said that people have an emotion with food.
0:11:20 > 0:11:24'You can either eat because you're unhappy or eat cos you're sad,
0:11:24 > 0:11:27'but food's also really nourishing and if you are having a bad day,
0:11:27 > 0:11:30'sometimes a good meal can just fix that.'
0:11:33 > 0:11:38'Everybody's relaxed and we can all sit in each other's company
0:11:38 > 0:11:39'and enjoy what we're eating.
0:11:41 > 0:11:44'I think that's very important and very important for my grandson
0:11:44 > 0:11:47'because he's seeing the food being made
0:11:47 > 0:11:51'and he has a go himself at chopping and helping
0:11:51 > 0:11:54'to prepare the food and then we all sit down and eat it together.'
0:11:54 > 0:11:56I think it looks like...
0:11:56 > 0:11:58'I love comfort foods.
0:11:58 > 0:12:00'When you eat something that tastes good,
0:12:00 > 0:12:03'you feel good in yourself and it lifts your spirits.'
0:12:16 > 0:12:18You know when you get a fancy for a curry?
0:12:18 > 0:12:21You do, and only a curry will do when you get that fancy, mate.
0:12:21 > 0:12:23- Yeah, that's it, isn't it? - "That's it, only a curry will do."
0:12:23 > 0:12:25When it's cold.
0:12:25 > 0:12:28Maybe it's Sunday, the takeaways are shut.
0:12:28 > 0:12:29You don't want to go out.
0:12:29 > 0:12:31So, what do you have to do?
0:12:31 > 0:12:32DIY, make your own!
0:12:37 > 0:12:40This is one of my favourites and it's different.
0:12:40 > 0:12:42- We invented this one. - Tell them what it is, Dave.
0:12:42 > 0:12:45Well, you've got saag paneer, which is the same as palak paneer,
0:12:45 > 0:12:48but you know the paneer is the Indian curd cheese,
0:12:48 > 0:12:49it's quite soft and mushy.
0:12:49 > 0:12:53Well, we had this idea that if you sprinkled it with semolina,
0:12:53 > 0:12:56garam masala, ours is crunchy palak paneer.
0:12:56 > 0:12:59So, it's got texture, it's got taste, it's wonderful.
0:12:59 > 0:13:01And we're going to do a proper pilau rice cos once you've got your
0:13:01 > 0:13:05spice cabinet out, you might as well make your own pilau rice, too.
0:13:05 > 0:13:08And it's full of the most wonderful whole spices, as it should be.
0:13:08 > 0:13:11So, I'm going to kick off with that while Dave's kicking off with his.
0:13:11 > 0:13:14We're going to use ghee in this, traditional ingredient,
0:13:14 > 0:13:17clarified butter that's used in Indian cuisine.
0:13:17 > 0:13:21So, initially in a pestle and mortar, you take...
0:13:23 > 0:13:25..some coriander seed, OK?
0:13:25 > 0:13:28And then just crush them to a kind of light powder.
0:13:29 > 0:13:32I'm making the sauce for the crunchy palak paneer.
0:13:32 > 0:13:34This is the palak part.
0:13:34 > 0:13:37Like lots of good curries, it starts down with
0:13:37 > 0:13:39a couple of onions that have sweated down.
0:13:44 > 0:13:46I love coriander seed, it smells fantastic, doesn't it?
0:13:46 > 0:13:49- Yeah, yeah.- We're going to add some cardamom pods.
0:13:51 > 0:13:53This really is the engine room to a proper pilau rice.
0:13:53 > 0:13:56It is, all of those flavours that you recognise.
0:13:56 > 0:13:59And then we add the cloves and the cumin seed.
0:14:02 > 0:14:03And the bay leaves.
0:14:03 > 0:14:08Now, don't add at this point the cinnamon bark
0:14:08 > 0:14:10because we're going to keep that whole cos we'll fish that out
0:14:10 > 0:14:12in due course.
0:14:12 > 0:14:14And then just break it up and what's going to happen
0:14:14 > 0:14:17is the bay leaves are going to start to break down as well
0:14:17 > 0:14:20and that's going to release all the lovely, natural oils.
0:14:22 > 0:14:24I'll put my onions in my ghee...
0:14:25 > 0:14:28..and we start the process of curry-fication.
0:14:34 > 0:14:36I'll just peel my ginger.
0:14:36 > 0:14:39That little trick again, peel it with a spoon, it's so easy,
0:14:39 > 0:14:41get the brown skin off there.
0:14:41 > 0:14:45So, I'm just sauteing off my onions for the pilau rice
0:14:45 > 0:14:47in a little bit of ghee.
0:14:47 > 0:14:49Three cloves of garlic.
0:14:52 > 0:14:54Garlic goes in, saute that off for a little while.
0:14:56 > 0:14:57If you don't want to use ghee
0:14:57 > 0:14:59and you want something a bit healthy, just use
0:14:59 > 0:15:00a little sunflower oil.
0:15:00 > 0:15:03Now, I'm going to pop my garlic in there
0:15:03 > 0:15:07and let that go down with onions and I'll chop the ginger.
0:15:07 > 0:15:09So, into the sauteed onions and garlic, we've got some
0:15:09 > 0:15:15bay leaves and then we've got that lovely amalgamation of spice.
0:15:15 > 0:15:16And don't forget...
0:15:17 > 0:15:18..our cinnamon bark.
0:15:19 > 0:15:22We have some basmati rice.
0:15:22 > 0:15:25Now, the basmati has been... What I've done, I soaked it for a while,
0:15:25 > 0:15:27for about half an hour to an hour, and then I've rinsed it.
0:15:27 > 0:15:30I think it really does make the rice fluffier.
0:15:30 > 0:15:31It does, it benefits from it.
0:15:31 > 0:15:35- It benefits, yeah.- Because it rinses all the starch off the grain of the
0:15:35 > 0:15:39rice and that in itself helps it not to stick together.
0:15:39 > 0:15:42Ginger's going in now with the onions and garlic.
0:15:42 > 0:15:45Coat the rice with all of those lovely spices.
0:15:46 > 0:15:50Now, you've got spice, I've got spice, too.
0:15:50 > 0:15:54- Great.- I've got ground cumin, ground coriander,
0:15:54 > 0:15:57turmeric and fenugreek seeds.
0:15:57 > 0:15:58And that goes into my onion mixture.
0:16:00 > 0:16:02And we start to cook that off for a little bit.
0:16:02 > 0:16:07I'm going to start to add haldi, or turmeric.
0:16:07 > 0:16:09And we want about half a teaspoon of that.
0:16:10 > 0:16:13Look, and it starts to take on the colour...
0:16:14 > 0:16:17..that we recognise as pilau rice.
0:16:19 > 0:16:20I've got a big chilli here.
0:16:20 > 0:16:24I'm just going to slash it because I'm not chopping the chilli in it.
0:16:24 > 0:16:26I want to get the flavour out the chilli,
0:16:26 > 0:16:28but I want to be able to take the chilli out afterwards.
0:16:28 > 0:16:31And we pop that in with some salt.
0:16:31 > 0:16:34Now that's all started to cook together rather lovely.
0:16:34 > 0:16:35I'll put in my tin of tomatoes.
0:16:37 > 0:16:38Just chopped tomatoes.
0:16:39 > 0:16:41Turn the heat right down.
0:16:42 > 0:16:44I'm going to simmer this for ten minutes,
0:16:44 > 0:16:48then I pop in the spinach, and that's the sauce
0:16:48 > 0:16:50for the crunchy palak paneer.
0:16:50 > 0:16:53And into this goes 500ml...
0:16:54 > 0:16:56..of vegetable stock.
0:17:00 > 0:17:01Give it a stir.
0:17:05 > 0:17:07There we go, 15 minutes.
0:17:12 > 0:17:14How's the pilau doing, Si?
0:17:14 > 0:17:16- Oh!- Ho-ho!
0:17:17 > 0:17:20- Yes!- Oh, my friend!
0:17:20 > 0:17:22Now, I'm going to put a little drizzle of ghee
0:17:22 > 0:17:24over the top of this.
0:17:24 > 0:17:26Like that.
0:17:26 > 0:17:28I'll take this and put it in the back, Dave.
0:17:28 > 0:17:32Now, this is going nicely. I think a bit more water in this,
0:17:32 > 0:17:33just to loosen it a bit.
0:17:35 > 0:17:38And now we pop in the spinach, and the spinach will cook
0:17:38 > 0:17:40in the steam from the curry.
0:17:40 > 0:17:44I'm going to prepare the paneer and I'm just going to cut it into cubes.
0:17:49 > 0:17:53We got this idea when we were cooking roast potatoes.
0:17:53 > 0:17:56- We did.- There's that thing of putting semolina on your roasties,
0:17:56 > 0:17:59maybe some paprika in the semolina, and you get super crunchy roasties.
0:17:59 > 0:18:03So, we thought, "If you put semolina and an appropriate spice
0:18:03 > 0:18:05"around your paneer, then deep-fried it,
0:18:05 > 0:18:08"you should get crunchy paneer, and you do."
0:18:08 > 0:18:11But the garam masala gives it such a nice flavour.
0:18:11 > 0:18:14We're just going to mix it with the semolina.
0:18:14 > 0:18:16Take our cubes of paneer...
0:18:17 > 0:18:18..and we toss them.
0:18:20 > 0:18:23And there's enough moisture in the paneer for the semolina
0:18:23 > 0:18:25and the garam masala to stick.
0:18:33 > 0:18:37For my finale, I'm going to garnish with chopped coriander.
0:18:38 > 0:18:41Let's just have a little lookski.
0:18:41 > 0:18:43It's a bit of a faff.
0:18:43 > 0:18:44But...
0:18:46 > 0:18:47..it's just worth it.
0:18:50 > 0:18:53Now, in due course,
0:18:53 > 0:18:55we'll take the paneer out...
0:18:55 > 0:18:57- Yeah. - ..and drain them off.
0:19:06 > 0:19:09When you're fluffing up the rice, just use a fork
0:19:09 > 0:19:12and be careful because you don't want to break the grain up.
0:19:14 > 0:19:18And just fold those in to the spinach and tomato curry.
0:19:23 > 0:19:26A bit of Bollywood nights, the incense'll have been on, you know,
0:19:26 > 0:19:30have my patchouli and my sandalwood going.
0:19:30 > 0:19:33The lights are down, the light I brought back from Goa's going on.
0:19:46 > 0:19:48Oh, yeah.
0:19:48 > 0:19:49Oh.
0:19:49 > 0:19:51It's a really light curry, this.
0:19:51 > 0:19:53- Yeah.- I know there's some ghee in it, but it tastes really light.
0:19:53 > 0:19:57- Yeah.- All the textures are there, so nice, fresh.
0:19:59 > 0:20:01Perfect, perfect balance.
0:20:01 > 0:20:04That could turn a couple of hairy 'uns into vegetarians.
0:20:04 > 0:20:06- I'm in.- It's that's good.
0:20:16 > 0:20:18Every dish tells a story.
0:20:18 > 0:20:21It may be about the ingredients that define it,
0:20:21 > 0:20:24the memories it evokes or the people who created it.
0:20:27 > 0:20:30This is the story of Bev Needham's beef bourguignon.
0:20:32 > 0:20:35My name's Bev. I'm a speech therapy assistant,
0:20:35 > 0:20:41which involves helping people with speech difficulties.
0:20:41 > 0:20:45I live in an absolute magical village called Bollington.
0:20:45 > 0:20:47There's such a great community spirit here
0:20:47 > 0:20:49and I feel very lucky to be part of it.
0:20:50 > 0:20:53I help run our training band,
0:20:53 > 0:20:56which is for young people and for retired people,
0:20:56 > 0:21:00basically anyone, and it's all run by volunteers, it's all free.
0:21:02 > 0:21:06At the moment I play cornet but I've been known to play a tenor horn,
0:21:06 > 0:21:07a flugelhorn.
0:21:07 > 0:21:08I have a go at anything.
0:21:08 > 0:21:11I've done some great things, I've played at the Royal Albert Hall,
0:21:11 > 0:21:13I've played all over Europe.
0:21:13 > 0:21:15I'm not the greatest of players, I'll admit that,
0:21:15 > 0:21:18but I've been with great people.
0:21:18 > 0:21:21Always loved cooking, from ever since I can remember.
0:21:21 > 0:21:26I wanted to raise some money for our local hospital,
0:21:26 > 0:21:29which inspires me to do my pop-up restaurants.
0:21:29 > 0:21:31Everyone just made a donation.
0:21:31 > 0:21:33My son and my husband, they're the sommeliers.
0:21:33 > 0:21:36You'd think we were in France in a little bistro.
0:21:36 > 0:21:39We raised loads of money and everyone enjoys the night.
0:21:40 > 0:21:45My beef bourguignon was inspired by my sister-in-law.
0:21:47 > 0:21:50This was one of her recipes made 20 something years ago,
0:21:50 > 0:21:54which I've slightly adapted because she would always use the best
0:21:54 > 0:21:59ingredients where I use sort of budget ingredients but I think,
0:21:59 > 0:22:01you know, same results are achieved.
0:22:01 > 0:22:02You all right, Richard?
0:22:02 > 0:22:05- I am, Bev, are you? - Can I have a kilo of shin beef?
0:22:05 > 0:22:09- Diced?- Yeah, please, and a bag of bacon bits, please.
0:22:09 > 0:22:13Shin beef, they need cooking a bit more carefully and a bit longer and
0:22:13 > 0:22:14also instead of pancetta,
0:22:14 > 0:22:16which would be traditionally used in beef bourguignon,
0:22:16 > 0:22:22I'm actually using offcuts of bacon bits, which are really inexpensive.
0:22:25 > 0:22:27First of all, I'll finely slice my onions.
0:22:27 > 0:22:31I like to use quite a few onions cos I think it sweetens the dish.
0:22:31 > 0:22:33So, fry them off.
0:22:34 > 0:22:37I'm going to add the garlic now cos I don't want this burning.
0:22:37 > 0:22:42So we'll just put that in, two big fat cloves is probably enough.
0:22:42 > 0:22:44This now is going into the big pan
0:22:44 > 0:22:46and then I'm going to fry off my beef.
0:22:48 > 0:22:52It's really good to get a good colour on this and seal it well so
0:22:52 > 0:22:55that the juices and the flavour all stays inside the meat.
0:22:57 > 0:22:59So this, although it's the cheapest cut,
0:22:59 > 0:23:04actually cooked right and cooked well and cooked for a long time is
0:23:04 > 0:23:08actually more flavoursome than the dearer cuts, I think.
0:23:10 > 0:23:12I'll then fry off my bacon bits.
0:23:20 > 0:23:24'Add a couple of tablespoons of flour so it gives it a nice thick,
0:23:24 > 0:23:27'rich consistency when it's cooking.'
0:23:27 > 0:23:28Grab the wine.
0:23:28 > 0:23:30Whole bottle cos it's a big dish.
0:23:32 > 0:23:34There's quite a lot to fit in.
0:23:35 > 0:23:38'I'll then add my shallots, mushrooms.'
0:23:38 > 0:23:39Lid on.
0:23:39 > 0:23:40And in the oven.
0:23:42 > 0:23:46And it needs about four or five hours to really reduce down,
0:23:46 > 0:23:49all those flavours to marinade together,
0:23:49 > 0:23:53and you get this delicious pot of yumminess at the end.
0:23:56 > 0:23:59So I took the beef bourguignon to band because we've recently done
0:23:59 > 0:24:02the French Open competition,
0:24:02 > 0:24:06which we travelled down to Amboise, 16 hours on a coach.
0:24:06 > 0:24:10It was absolutely fantastic experience.
0:24:10 > 0:24:12- Oh, it's lovely.- That's amazing. - Absolutely amazing.
0:24:12 > 0:24:13- Yeah.- Tasty?
0:24:13 > 0:24:16- It is, yeah, it's dead nice, that. - Could've had a bit more salt, Bev,
0:24:16 > 0:24:19to be honest. THEY LAUGH
0:24:21 > 0:24:23We've got such a successful band in Bollington that
0:24:23 > 0:24:25we're really, really proud of.
0:24:25 > 0:24:28The people are just so fantastic, so community-spirited,
0:24:28 > 0:24:29it's just amazing.
0:24:39 > 0:24:40Righto, viewers, settle down
0:24:40 > 0:24:43because this could be the longest recipe in TV history.
0:24:43 > 0:24:48- Yes.- We're going to show you how to make salt beef, or corned beef.
0:24:48 > 0:24:50It's bit of a process, it's old-fashioned,
0:24:50 > 0:24:53it's fabulous and you can do it yourself.
0:24:56 > 0:25:00I'm going to start with the pickling spices or the preserving spices.
0:25:00 > 0:25:03First thing that we do is we're going to toast these off.
0:25:03 > 0:25:05So, we've got four bay leaves.
0:25:05 > 0:25:09Now, just crush them up and then we've got some cinnamon bark,
0:25:09 > 0:25:13some allspice, some mace, some cloves and some peppercorns
0:25:13 > 0:25:16and two teaspoons...
0:25:18 > 0:25:20..of mustard seed.
0:25:20 > 0:25:24These pickling spices will go into the brine that I'm making
0:25:24 > 0:25:26and this is what will cure the beef.
0:25:26 > 0:25:30I put some salt in the water, hence you've got brine.
0:25:30 > 0:25:33To that I've got some soft brown sugar.
0:25:33 > 0:25:36That goes in.
0:25:36 > 0:25:40This is the mystery ingredient, Prague Powder #1.
0:25:40 > 0:25:43You won't find this in the supermarket but you can buy
0:25:43 > 0:25:44it on the internet.
0:25:44 > 0:25:47What it is, it's a mixture of salt and sodium nitrite.
0:25:47 > 0:25:49And it's also known as saltpetre.
0:25:49 > 0:25:52This is going to take ten days to cure.
0:25:52 > 0:25:55You can be slapdash with your ingredients and your amounts,
0:25:55 > 0:25:59not with this. For this amount of water, you need just 20g.
0:25:59 > 0:26:00Do be careful with this.
0:26:00 > 0:26:01Too much is not good for you.
0:26:03 > 0:26:07We bring that to a boil until all these ingredients have dissolved.
0:26:07 > 0:26:08While that's coming up to the boil,
0:26:08 > 0:26:12I've lightly toasted all our spices off in a dry saucepan.
0:26:15 > 0:26:17All this is doing, really,
0:26:17 > 0:26:21is just releasing the oils and you'll start to get
0:26:21 > 0:26:23- big wafts of...- Yeah.
0:26:23 > 0:26:26..pickle and spice and... DAVE SIGHS
0:26:26 > 0:26:28- It's lovely, isn't it?- Over the ten days, you know, again
0:26:28 > 0:26:32it's home-made and all those spices go into the beef, it's fabulous.
0:26:33 > 0:26:36Right mate, they're ready. I'll just put them in, eh?
0:26:38 > 0:26:43And lastly, just to spice things up, one teaspoon of ground ginger.
0:26:44 > 0:26:47Oh, man, it smells amazing.
0:26:48 > 0:26:52Bring to the boil and stir until the salt and sugar have dissolved.
0:26:52 > 0:26:54Allow to cool completely.
0:26:58 > 0:26:59Let's get pickled.
0:26:59 > 0:27:02This is a piece of rolled brisket.
0:27:02 > 0:27:04Nothing fancy. It's nice, though.
0:27:04 > 0:27:07Not too much fat but it's a good piece of meat.
0:27:07 > 0:27:14- That goes in the bowl.- And this goes in here over said brisket.
0:27:20 > 0:27:21Nice one, Kingy.
0:27:24 > 0:27:26Now, cover this
0:27:26 > 0:27:28with clingfilm.
0:27:31 > 0:27:34I'm going to put this in the fridge for ten days,
0:27:34 > 0:27:36so when you get up or before you go to bed,
0:27:36 > 0:27:40just remember, "I've got to turn me brisket."
0:27:49 > 0:27:51Right, now look at this.
0:27:51 > 0:27:54In those days, ten days, it's here,
0:27:54 > 0:27:57it's turned a bit grey and miserable-looking.
0:27:57 > 0:28:01But... That's what it's meant to do but it hasn't gone off.
0:28:01 > 0:28:02Now, we have to wash this.
0:28:03 > 0:28:06I'm going to do a court bouillon, which is fundamentally
0:28:06 > 0:28:08onion, garlic, some thyme,
0:28:08 > 0:28:10bay leaves and some celery.
0:28:11 > 0:28:13Just chop them,
0:28:13 > 0:28:14it doesn't need to be flash.
0:28:26 > 0:28:27So it can be quite rustic.
0:28:30 > 0:28:33Now, we put the brisket in here.
0:28:37 > 0:28:38Bring it to a simmer.
0:28:39 > 0:28:41And leave it for about three and a half hours.
0:28:41 > 0:28:44THEY LAUGH
0:28:44 > 0:28:46I told you it's worth it, I'm telling you, it's worth it.
0:28:54 > 0:28:56Right, we'll lose this lid.
0:28:57 > 0:28:58I think that's cool enough now.
0:28:58 > 0:29:01We can just about get a sandwich out of it.
0:29:01 > 0:29:02What's your favourite sandwich, Kingy?
0:29:02 > 0:29:05Oh, man, a Reuben sandwich, dude with that, fantastic.
0:29:05 > 0:29:08Yeah, I mean, the Reuben sandwich is the colossus of sandwiches.
0:29:08 > 0:29:10You start off with good sourdough bread, butter,
0:29:10 > 0:29:15slices of just warm home-made salt beef.
0:29:15 > 0:29:17You top that with a couple of spoonfuls of sauerkraut,
0:29:17 > 0:29:21some cheese goes on the top, Emmental, nice one,
0:29:21 > 0:29:24and then you make a Russian dressing to top your butty,
0:29:24 > 0:29:25which is what we're doing now.
0:29:25 > 0:29:29Right, it starts with teaspoonful of shallots.
0:29:29 > 0:29:34Now, to his teaspoon of shallots, I put a teaspoon of horseradish sauce.
0:29:34 > 0:29:39And then we have some gherkins that we're just going to dice.
0:29:39 > 0:29:44Hot sauce, red-hot sauce, a splash, or two, or three, or four.
0:29:44 > 0:29:46A tablespoon of mayonnaise.
0:29:48 > 0:29:51Do you know what, I am so excited by this sandwich.
0:29:51 > 0:29:56Oh, I know. Well, we've waited for ten days for this sandwich.
0:29:56 > 0:29:58A tablespoon of ketchup.
0:30:00 > 0:30:03- Gherkins, mate.- Brill.
0:30:03 > 0:30:06And a splash of Worcestershire sauce.
0:30:08 > 0:30:13And that is our Russian dressing.
0:30:13 > 0:30:16And to finish it off, just a pinch
0:30:16 > 0:30:17of paprika.
0:30:19 > 0:30:21What do you think, Kingy?
0:30:23 > 0:30:26- Oh man, that's it.- Mr Beef.
0:30:26 > 0:30:29Beautiful. Now, it does look a bit grey there but wait till we cut
0:30:29 > 0:30:32inside. Go on, Kingy, you're on carving duties.
0:30:32 > 0:30:33All right, mucker.
0:30:34 > 0:30:35Now...
0:30:38 > 0:30:41- There you are.- There we are, that's what we're looking for.
0:30:41 > 0:30:44- Look at that.- And that's your home-made corned beef.
0:30:44 > 0:30:47Oh, that smells so, so amazing.
0:30:47 > 0:30:51It's just the tenderest, most wonderful, fragrant beef.
0:30:57 > 0:30:59Oh, man!
0:30:59 > 0:31:01Call it corned beef, call it salt beef,
0:31:01 > 0:31:04that's some of the best beef I've ever tasted.
0:31:04 > 0:31:06The flavour, it's fantastic.
0:31:06 > 0:31:08Now, we're using a sourdough for this.
0:31:08 > 0:31:10You could use whatever bread you fancy.
0:31:10 > 0:31:12I think, I think the Reuben traditionally is on rye.
0:31:12 > 0:31:15- Yes.- But we're kind of sourdough fans, aren't we?
0:31:16 > 0:31:18You do it yourself,
0:31:18 > 0:31:22you can put as much love as you want, even into a sandwich.
0:31:23 > 0:31:25Quite a generous sandwich.
0:31:25 > 0:31:28- Oh, yes.- You know, let's think deli style.
0:31:28 > 0:31:31And cos you wash the brine and the pickling spices off it,
0:31:31 > 0:31:35it's not overly salty or spicy.
0:31:35 > 0:31:37Now, sauerkraut.
0:31:40 > 0:31:45Now the cheese. Some Gruyere, I think that's my favourite for this.
0:31:45 > 0:31:46The Russian dressing.
0:31:47 > 0:31:48Take that piece of bread.
0:31:55 > 0:31:57I think this is the ultimate sandwich.
0:32:06 > 0:32:07Look at that.
0:32:13 > 0:32:14Mmm!
0:32:17 > 0:32:20- Oh, that is brilliant. - That is brilliant.
0:32:21 > 0:32:23I know you shouldn't talk with your mouth full
0:32:23 > 0:32:24but, dear me, that's great.
0:32:27 > 0:32:30You know, it's bonkers, isn't it, Kingy, when you get dishes like the
0:32:30 > 0:32:33- Reuben sandwich, cos it's more than a sandwich...- It is.
0:32:33 > 0:32:37..you wonder who first thought of putting together salt beef,
0:32:37 > 0:32:41sauerkraut, cheese and a spicy chilli dressing.
0:32:41 > 0:32:43Einstein, dude, cos it's genius.
0:32:51 > 0:32:55Britain has an army of creative chefs who day after day send out
0:32:55 > 0:32:58sensational dishes to customers in their restaurants.
0:32:58 > 0:33:03But, back at home, what's their idea of comfort food?
0:33:03 > 0:33:05I'm Henry Eldon.
0:33:05 > 0:33:08We're at The Cauldron Restaurant in St Werburghs, Bristol.
0:33:08 > 0:33:09The name is exactly we what we do,
0:33:09 > 0:33:12we've got a 60 litre cast-iron cauldron in the kitchen.
0:33:13 > 0:33:17For us here we are unique to have a kitchen that's powered by charcoal
0:33:17 > 0:33:20and beech logs. What you have is what you're cooking on
0:33:20 > 0:33:22and it's open for customers to see and that's really nice
0:33:22 > 0:33:24to be able to show those processes
0:33:24 > 0:33:27and those flames and that smoke coming out.
0:33:27 > 0:33:30So, all of our appliances in The Cauldron are solid-fuel powered.
0:33:30 > 0:33:34This one here, this beautiful dome, it's a wood fired Pompeii oven,
0:33:34 > 0:33:37Italian style. Been used for centuries to make bread and pizzas.
0:33:37 > 0:33:39We use it for roasting haunches of meat, vegetables,
0:33:39 > 0:33:42making Yorkshire puddings for our roast.
0:33:42 > 0:33:45Down here we've got our Swedish style cast-iron stove called Vicky.
0:33:45 > 0:33:48We use her for wok burning, for proving bread,
0:33:48 > 0:33:50nice little bit of warmth in there to hold plates hot.
0:33:51 > 0:33:53These, the masterpiece, centre of the kitchen,
0:33:53 > 0:33:54South African potjie pots.
0:33:54 > 0:33:56Big cast-iron stock pots.
0:33:56 > 0:33:58We've got a stock in here at the moment, pig's trotters,
0:33:58 > 0:34:00chicken carcasses, vegetables.
0:34:00 > 0:34:01That'll be on for two or three days.
0:34:01 > 0:34:03Powered by a fire directly below it.
0:34:05 > 0:34:08Cooking in this way with solid fuel has lots of benefits.
0:34:08 > 0:34:11You can get a nice char on fruit and vegetables,
0:34:11 > 0:34:12you can get the immediate heat,
0:34:12 > 0:34:16you get the smoke and the smell coming from that wood burning.
0:34:16 > 0:34:18You get the sense that you're cooking with nature.
0:34:18 > 0:34:21It's the way that families and cultures have cooked for centuries.
0:34:23 > 0:34:26One of the dishes that were doing at the moment incorporates smoking
0:34:26 > 0:34:28chicken in Woody the wood-fired oven.
0:34:28 > 0:34:31It's a really nice way to get the flavour and colour onto the meat.
0:34:31 > 0:34:33We've made a dressing with fat that comes out of the chorizo when you
0:34:33 > 0:34:36roast that in the oven as well and that fat we then use to make a
0:34:36 > 0:34:39mayonnaise. It's really bright in colour and a fantastic flavour.
0:34:43 > 0:34:45So after a long day in the kitchen, you finish here.
0:34:45 > 0:34:49I'm really fortunate, I live just across the road from the restaurant.
0:34:49 > 0:34:52St Werburghs is a really quiet neighbourhood.
0:34:52 > 0:34:55We go and forage some berries and damsons.
0:34:55 > 0:34:59And everything's grown organically in St Werburghs.
0:34:59 > 0:35:00With the life that we live as chefs,
0:35:00 > 0:35:03you don't really get a huge amount of time to spend at home,
0:35:03 > 0:35:05to socialise, but when we do we get lots of friends around,
0:35:05 > 0:35:09build a fire in the garden. I cook on the barbecue all year round.
0:35:09 > 0:35:11It's really nice to get everyone involved
0:35:11 > 0:35:13and it's a really social event.
0:35:13 > 0:35:16My direction with cooking is definitely influenced
0:35:16 > 0:35:17by how I cook at home.
0:35:17 > 0:35:19My partner's from Texas.
0:35:19 > 0:35:22We get huge influences from the barbecue scene out there.
0:35:22 > 0:35:24As a result, we cook on the barbecue a lot at home.
0:35:24 > 0:35:27Not just meat, vegetables and stews and casseroles and desserts.
0:35:29 > 0:35:31So now we're going to cook the crumble.
0:35:31 > 0:35:33It's a smoked apple and spiced rum crumble.
0:35:33 > 0:35:36With the berries and the damsons that we foraged from the farm
0:35:36 > 0:35:41earlier down the road, thick crumble topping, nuts, dried fruits, sugar,
0:35:41 > 0:35:44spiced rum to flambe it all off in the barbecue.
0:35:44 > 0:35:45Delicious.
0:35:47 > 0:35:50To make the crumble, I smoke the apples over hawthorn.
0:35:50 > 0:35:52It's very similar to apple and pear tree.
0:35:52 > 0:35:55You smoke them on the barbecue with the lid on.
0:35:55 > 0:35:58Get a load of the spiced rum in there, burn it off.
0:36:00 > 0:36:02Red fruits, red berries, damsons.
0:36:03 > 0:36:08Crumble topping on the top with some of the dried fruits, nuts, oats,
0:36:08 > 0:36:11all in there. Get the lid back on and use the barbecue like an oven to
0:36:11 > 0:36:12bake this all in a dish.
0:36:16 > 0:36:19Having lived in London for 30 years and not having a garden,
0:36:19 > 0:36:21any outside space,
0:36:21 > 0:36:23it's really nice to come down here, have our barbecue,
0:36:23 > 0:36:27get your friends out, be outside with the trees and cook,
0:36:27 > 0:36:29all out here in the garden.
0:36:29 > 0:36:30It's really nice to sit with your
0:36:30 > 0:36:33friends and dig through it with big spoons, eating it from the pan.
0:36:37 > 0:36:39The addition that my kitchen brings to the food,
0:36:39 > 0:36:43it's the smoky, charcoaly, carbonised flavours.
0:36:45 > 0:36:49Having that same smell and that same flame and spark that we do in the
0:36:49 > 0:36:51garden that we have in the restaurant here, it's my dream.
0:37:05 > 0:37:07DIY doughnuts.
0:37:07 > 0:37:09Yes, jam doughnuts.
0:37:09 > 0:37:10DIY jam as well.
0:37:10 > 0:37:14- Yeah.- Doughnuts now, you see them in service stations and everything,
0:37:14 > 0:37:16but most people don't really think of making their own.
0:37:16 > 0:37:18- No.- Most people don't think of making jam.
0:37:18 > 0:37:21- No.- Put the two together, home-made doughnuts with home-made jam.
0:37:26 > 0:37:30Well, I'm just hulling strawberries and I will be here for a while, so don't worry about me.
0:37:30 > 0:37:33And my job is to put the dough in that nut.
0:37:33 > 0:37:34So what I do is first off
0:37:34 > 0:37:39I have half a teaspoon of salt and then to that I add -
0:37:39 > 0:37:42stir the salt in cos I don't want to kill me yeast -
0:37:42 > 0:37:43a sachet of dried yeast.
0:37:45 > 0:37:46Some caster sugar.
0:37:46 > 0:37:47Sugar.
0:37:48 > 0:37:51And just mix your dries together with clean hands.
0:37:54 > 0:37:56Doughnut dough is quite a rich dough,
0:37:56 > 0:38:01so I melt the butter into the milk and then I'm going to beat an egg
0:38:01 > 0:38:02into that, then make the dough.
0:38:06 > 0:38:10How many are you eating and how many are you putting in the bowl?
0:38:10 > 0:38:12It's like, "One for the pot, one for me."
0:38:12 > 0:38:14Well, sorry...
0:38:19 > 0:38:21Now, I don't want to heat this up too much because obviously if this
0:38:21 > 0:38:23gets too hot it's going to kill the yeast,
0:38:23 > 0:38:25so the butter has just melted,
0:38:25 > 0:38:28take it off, I'm going to beat into this an egg.
0:38:28 > 0:38:33While Dave's doing that, I'm going to start process of making our jam.
0:38:33 > 0:38:37So there's 750g of strawberries...
0:38:39 > 0:38:44..and 750g granulated sugar.
0:38:44 > 0:38:46See, he's making this up as he goes along, he's jammin'!
0:38:46 > 0:38:48THEY LAUGH
0:38:48 > 0:38:50It's easy, though, isn't it, it's half and half.
0:38:50 > 0:38:53It is exactly that, half and half.
0:38:53 > 0:38:55Egg gets beaten into the milk and butter.
0:38:59 > 0:39:02'Make a well in the dry ingredients and pour in the milk,
0:39:02 > 0:39:03'butter and egg mixture.'
0:39:06 > 0:39:09'Stir to combine with a spoon or your hands until it comes together
0:39:09 > 0:39:10'in a fairly firm dough.'
0:39:13 > 0:39:14'Knead until smooth.'
0:39:17 > 0:39:21'Return the dough to the bowl and cover with clingfilm or a damp tea
0:39:21 > 0:39:24'towel. Leave somewhere warm until the dough has doubled in size.'
0:39:27 > 0:39:29For the home-made strawberry jam,
0:39:29 > 0:39:34heat it up until the strawberries break down and the sugar dissolves.
0:39:34 > 0:39:37When the temperature reaches 105 degrees,
0:39:37 > 0:39:39you will start to make pectin,
0:39:39 > 0:39:42which is the chemical which causes the jam to be jammy.
0:39:42 > 0:39:45You can then turn the pan off and you'll have jam.
0:39:47 > 0:39:48We've got the jam, we've got the dough.
0:39:48 > 0:39:50That's it. We've got to wait for that to cool,
0:39:50 > 0:39:52wait for your dough to rise.
0:39:52 > 0:39:53Let's have a cup of tea.
0:40:02 > 0:40:04Ah. There we go, Mr King.
0:40:04 > 0:40:06- Right, that's cool.- Oh, nice, dude.
0:40:06 > 0:40:10Now, that dough should make eight healthy-sized doughnuts.
0:40:10 > 0:40:11So we knock the dough back.
0:40:13 > 0:40:15Oh, very nice. Oh, it smells lovely.
0:40:15 > 0:40:17So...
0:40:17 > 0:40:20that's the air knocked out.
0:40:20 > 0:40:22Right, while you're doing that, mate,
0:40:22 > 0:40:28I'm going to put the cool jam into this jug and then from the jug
0:40:28 > 0:40:32into a squirty bottle and that's how we're going to get our jam
0:40:32 > 0:40:33into our doughnuts.
0:40:43 > 0:40:45And just because we can,
0:40:45 > 0:40:46we made some custard.
0:40:48 > 0:40:51- Custard and jam doughnuts! - HE INHALES SHARPLY
0:40:51 > 0:40:52Not yet, though.
0:40:52 > 0:40:53No.
0:40:53 > 0:40:55We have to put these aside for half an hour
0:40:55 > 0:40:58until they've doubled in size again.
0:41:03 > 0:41:06Right, let's make doughnuts.
0:41:06 > 0:41:07I'm looking forward to this.
0:41:07 > 0:41:10Take your dough. Don't crowd. I want to flatten it a bit.
0:41:12 > 0:41:14Heat the vegetable oil in a fryer or deep,
0:41:14 > 0:41:18wide saucepan to around 160 degrees C.
0:41:18 > 0:41:21Fry the doughnuts for around three minutes on each side until they are
0:41:21 > 0:41:23a deep, golden brown.
0:41:23 > 0:41:25This will need to be done in at least two batches.
0:41:25 > 0:41:31Do not overcrowd the pan or the temperature of the oil will drop.
0:41:31 > 0:41:34They are supermodel doughnuts.
0:41:34 > 0:41:35Ha!
0:41:35 > 0:41:38You've got to get the sugar on when it's hot, though.
0:41:38 > 0:41:39No pain, no gain.
0:41:41 > 0:41:42- Mr King.- Thank you, sir.
0:41:42 > 0:41:44To the injection plant.
0:41:44 > 0:41:47HE LAUGHS Right, so, it's very simple.
0:41:47 > 0:41:49What you do
0:41:49 > 0:41:52is you make a hole in your doughnut like that.
0:41:52 > 0:41:53Squiggle it round a bit.
0:41:56 > 0:41:58- Oh!- Squirt the jam in.
0:42:02 > 0:42:03I love the idea of the custard.
0:42:04 > 0:42:07- It's great, innit.- I don't mind a bit of ooze on the jam
0:42:07 > 0:42:10cos it gives you indication of the treasure that lies within.
0:42:10 > 0:42:12I know, well, that's what I was thinking, you see.
0:42:12 > 0:42:14They're brilliant.
0:42:14 > 0:42:15Aye.
0:42:15 > 0:42:18- That's it, we're done.- We're done.
0:42:18 > 0:42:21- Shall we?- Yeah, but here's a competition for you.
0:42:21 > 0:42:25- Yes?- Can you eat a doughnut without licking your lips?
0:42:26 > 0:42:30Well, can we eat a doughnut and keep our moustaches intact?
0:42:32 > 0:42:34I'm going in custard and jam side.
0:42:44 > 0:42:46They're brilliant.
0:42:46 > 0:42:48They're really, really, really naughty.
0:42:48 > 0:42:50It's even got a smiley face, look.
0:42:50 > 0:42:51- Excellent.- Mmm.
0:42:52 > 0:42:55DIY doughnuts - do them, they're lush.
0:42:55 > 0:42:58Oh, aye. They're naughty, but they are very nice.