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.
0:00:13 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:27'Coming 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 > 0:00:37'Lovingly-prepared dishes with flavours that pack a punch.
0:00:38 > 0:00:42'It's the perfect way to put smiles on the faces
0:00:42 > 0:00:45'of your nearest and dearest.'
0:00:47 > 0:00:50We also uncover why some recipes are so special
0:00:50 > 0:00:53that they're handed down through generations of the same family.
0:00:53 > 0:00:55Who makes the best spaghetti?
0:00:55 > 0:00:56- You.- Right answer.
0:00:58 > 0:01:01Discover the secrets to producing quality ingredients.
0:01:01 > 0:01:03The smell is absolutely fantastic.
0:01:04 > 0:01:08And find out what chefs like to cook on their days off.
0:01:08 > 0:01:11Oh, look at that. That looks amazing.
0:01:11 > 0:01:13It's just much easier and much quicker.
0:01:13 > 0:01:17There's nothing quite as comforting as simple home cooking.
0:01:30 > 0:01:34Today, dishes guaranteed to turn up the heat.
0:01:34 > 0:01:37Whether adding flavours to family favourites
0:01:37 > 0:01:42or trying something brand-new, we're spicing it up.
0:01:42 > 0:01:44Well, they say that variety is the spice of life
0:01:44 > 0:01:48and that's one of the treasures of this country, is the variety of our cuisine.
0:01:48 > 0:01:51But one of the communities that's brought a lot of spice into our life
0:01:51 > 0:01:53is the Jamaican community.
0:01:53 > 0:01:56Jerk pork, it's far more than just pork with a twitch.
0:01:56 > 0:02:00Jerk is a seasoning and it jerks you into life and passion and flavour
0:02:00 > 0:02:02and it is a party on a plate.
0:02:02 > 0:02:04We're going to do jerky pork chops.
0:02:04 > 0:02:05Eh-oh!
0:02:06 > 0:02:08That's just so good, man.
0:02:08 > 0:02:11An everyday pork chop with a hint of spice.
0:02:11 > 0:02:12What's not to love?
0:02:15 > 0:02:20We're making a jerk seasoning and this is like your barbecue rub marinade.
0:02:20 > 0:02:24It's really quite potent and the engine room to this is these devils,
0:02:24 > 0:02:26the Scotch bonnet chillies.
0:02:26 > 0:02:29My oh, my, oh, my, these are hot.
0:02:29 > 0:02:32- Just wash your hands.- No, no, no, Scotch bonnet chillies,
0:02:32 > 0:02:34it doesn't matter, it's going to be there for a day.
0:02:34 > 0:02:37Right, two will be more than ample.
0:02:37 > 0:02:40- Are you de-seeding them?- Yes, I am actually, for this.
0:02:40 > 0:02:41You know, I mean, we are chilli hounds
0:02:41 > 0:02:45but these are really pretty, pretty potent.
0:02:45 > 0:02:49I mean, you can't really tell just by looking how hot that is,
0:02:49 > 0:02:52but Scotch bonnet chillies are really pretty hot.
0:02:52 > 0:02:55But the thing is as well, Scotch bonnet always, to me,
0:02:55 > 0:02:58always leaves a kind of sort of citrus flavour in your mouth
0:02:58 > 0:02:59as well after the heat's gone.
0:02:59 > 0:03:00I really, I like them.
0:03:00 > 0:03:03But there is so much flavour in this marinade
0:03:03 > 0:03:06and it's spicy and it's...
0:03:06 > 0:03:08- It is like a carnival, isn't it? - It is.
0:03:08 > 0:03:10Then we've got some root ginger,
0:03:10 > 0:03:11about a thumb-sized piece of root ginger.
0:03:11 > 0:03:13I'm going to put that in there.
0:03:13 > 0:03:15Now, some liquids.
0:03:15 > 0:03:18Two big spoonfuls of red wine vinegar.
0:03:18 > 0:03:21And two big spoonfuls of vegetable oil.
0:03:22 > 0:03:24This is just ordinary oil. Sunflower's good.
0:03:25 > 0:03:27Garlic, about five cloves.
0:03:27 > 0:03:29Whole spice.
0:03:29 > 0:03:32There's about, about 20 whole spice in there.
0:03:33 > 0:03:34I'm just going to break them down.
0:03:34 > 0:03:38We don't need to bash them into a powder.
0:03:38 > 0:03:39And I'm just going to put some thyme in.
0:03:39 > 0:03:41I'm just going to strip the leaves off here.
0:03:45 > 0:03:46Nutmeg.
0:03:51 > 0:03:52Teaspoon of cinnamon.
0:03:54 > 0:03:57And a teaspoon of our beloved smoked paprika.
0:04:03 > 0:04:09And then a really good twist of fresh ground black pepper.
0:04:10 > 0:04:13- 15, 25 twists.- Oh, easy. Easy.
0:04:14 > 0:04:16- That'll do us, mate, do you think? - I think so.
0:04:16 > 0:04:19Now, to temper all that kind of sharp flavours,
0:04:19 > 0:04:25let's have a couple of tablespoons of good West Indian Muscovado sugar.
0:04:25 > 0:04:27It's goodbye to the world of bland.
0:04:28 > 0:04:30Hello, nicey, we're getting spicy.
0:04:46 > 0:04:47Smell that.
0:04:49 > 0:04:50Yes.
0:04:53 > 0:04:55- You may need these.- I think probably.
0:04:59 > 0:05:01My friend here is available for children's parties
0:05:01 > 0:05:04and all events like that.
0:05:04 > 0:05:06And just pour the marinade onto your chops.
0:05:08 > 0:05:10Goodness me, this is good.
0:05:10 > 0:05:12Right.
0:05:12 > 0:05:14Give it the massage of flavour.
0:05:16 > 0:05:20Just literally rub it into the flesh of the meat.
0:05:20 > 0:05:23Make sure every single bit is covered.
0:05:26 > 0:05:28Because this is going to be worth it.
0:05:29 > 0:05:32You know, it might be cold outside, there's snow on the roof,
0:05:32 > 0:05:35but there will be a fire burning in the hearth when you've eaten that.
0:05:35 > 0:05:38- It is.- Now, just pop that into the fridge...
0:05:40 > 0:05:43..for at least four hours, really, or overnight.
0:05:43 > 0:05:45That is good.
0:05:52 > 0:05:56Well, Kingy, the time and spice has worked its magic
0:05:56 > 0:05:58and I think they're ready for the old griddle pot.
0:05:58 > 0:06:00Fantastic, look at those.
0:06:00 > 0:06:02But there's only one thing we can serve with this,
0:06:02 > 0:06:05it's our Jamaican-style rice and peas.
0:06:05 > 0:06:10But we start off by sweating down an onion in some coconut oil.
0:06:10 > 0:06:11Look at that.
0:06:13 > 0:06:16What I'm going to do, this is coconut cream.
0:06:16 > 0:06:19Take that out and whisk it...
0:06:21 > 0:06:25..into some water and this will be used to cook the rice.
0:06:27 > 0:06:29Right, that's whisked to a froth.
0:06:29 > 0:06:30David, we have a froth.
0:06:31 > 0:06:35- Little bit of salt.- Yeah, helps the onions cook, doesn't it?
0:06:35 > 0:06:39- I think we're ready now, mate. - You ready?- Slap in the garlic.
0:06:39 > 0:06:44So, chopped garlic, straight in the pan and saute that off as well.
0:06:46 > 0:06:49It smells good, doesn't it - the coconut, the thyme, the garlic, the onions.
0:06:49 > 0:06:51Yeah, lush.
0:06:51 > 0:06:53- Right, we're ready for the rice now. - Yeah.
0:06:53 > 0:06:56And a bit like a risotto, we're just going to saute the rice off.
0:07:00 > 0:07:02And cook it until the rice has a sheen on it.
0:07:02 > 0:07:05Coconut cream and the water, that now goes in.
0:07:09 > 0:07:12And we bring that to the boil.
0:07:12 > 0:07:13I think while that's happening,
0:07:13 > 0:07:15I'm going to sear off these pork chops.
0:07:18 > 0:07:19Oh!
0:07:23 > 0:07:25- Oh!- Oh, the smell!
0:07:25 > 0:07:27Oh!
0:07:35 > 0:07:37Right, we're up to the boil,
0:07:37 > 0:07:40so just pop the lid on, turn the heat down...
0:07:41 > 0:07:42..and that's you for ten minutes.
0:07:42 > 0:07:45Right, I'm going to transfer this to the oven.
0:07:57 > 0:08:00- Oh, that's cooked down nice, right. - Nice, mate.- Turn the heat off.
0:08:00 > 0:08:03- Off.- And stir through me gungo peas.
0:08:03 > 0:08:05I mean, gungo peas,
0:08:05 > 0:08:08they're the traditional peas in your rice and peas
0:08:08 > 0:08:09and you can use what you want, really.
0:08:09 > 0:08:12You can use kidney beans, or black beans is good.
0:08:13 > 0:08:15- Wow!- Look at them!
0:08:18 > 0:08:20- Shall we?- I think we should.
0:08:20 > 0:08:23- A little platter of spicy loveliness.- Get in. Come on.
0:08:33 > 0:08:36Si, that just looks so good, it smells so good.
0:08:36 > 0:08:38- Doesn't it just?- Oh, yeah.
0:08:43 > 0:08:45It's hot.
0:08:45 > 0:08:48Little different, little twist from the norm.
0:08:48 > 0:08:50Kids are going to love it. Family's going to love it.
0:08:50 > 0:08:52- Brilliant.- Oh, that's good.
0:08:53 > 0:08:55That was brilliant, mate.
0:09:09 > 0:09:13Cooked with care, the right produce is packed with flavours
0:09:13 > 0:09:16that will sing on the plate.
0:09:16 > 0:09:18But we think the cooking is the easy bit.
0:09:18 > 0:09:21The real work is done by the producers,
0:09:21 > 0:09:24who put all their passion and expertise
0:09:24 > 0:09:27into getting their ingredients just right.
0:09:29 > 0:09:30I'm David Simmons.
0:09:30 > 0:09:31I'm passionate about cauliflowers.
0:09:33 > 0:09:36I'm the fifth generation to be farming brassicas
0:09:36 > 0:09:37in the beautiful county of Cornwall.
0:09:41 > 0:09:43Our family started farming in 1870
0:09:43 > 0:09:47and we're now growing over 5,500 acres,
0:09:47 > 0:09:49which is quite a lot of cauliflowers.
0:09:49 > 0:09:52So we're one of the biggest producers in the UK,
0:09:52 > 0:09:54so we've learnt a lot over the years.
0:09:59 > 0:10:02Cornwall itself is a fantastic place to grow cauliflowers.
0:10:03 > 0:10:06Because of its sub-tropical maritime climate,
0:10:06 > 0:10:09it's surrounded on all three sides by the sea
0:10:09 > 0:10:12and that warms the climate in the winter time
0:10:12 > 0:10:14and cools it down in the summer.
0:10:14 > 0:10:18So, we can put UK cauliflowers on the shelves 12 months of the year.
0:10:21 > 0:10:23So, this is a typical field of cauliflowers.
0:10:23 > 0:10:26And you can see that some of these are ready to harvest now.
0:10:31 > 0:10:33Harvesting's done by the gangs in the field
0:10:33 > 0:10:36and they get up crack of dawn, first thing in the morning
0:10:36 > 0:10:39while the dew's still on the crops and they harvest them by hand,
0:10:39 > 0:10:43selecting each cauliflower to make sure it's perfect for what we want.
0:10:43 > 0:10:46So, the best colour, the best size, the best shape,
0:10:46 > 0:10:49pest-free and then they'll put them on to the cups,
0:10:49 > 0:10:51goes up into the back of the rig and they're packed in the tray.
0:10:51 > 0:10:54And that's the last time that we'll be handling the cauliflower
0:10:54 > 0:10:56until they're on the shelf
0:10:56 > 0:10:59and the customer can then select the cauliflower they want to take home
0:10:59 > 0:11:00for their tea.
0:11:01 > 0:11:03It's very hard work, it's backbreaking work,
0:11:03 > 0:11:06but it's very rewarding work, being a manual harvesting labourer.
0:11:11 > 0:11:14This is a fantastic Cornish cauliflower.
0:11:14 > 0:11:17All the outside is the cage of leaves
0:11:17 > 0:11:19that helps protect the cauliflower.
0:11:19 > 0:11:22The white piece in the middle, the flower part, we call the curds,
0:11:22 > 0:11:24the cauliflower curd.
0:11:24 > 0:11:30This one is really white in colour, it's a great shape, great size.
0:11:30 > 0:11:32There's a lot of florets in this cauliflower
0:11:32 > 0:11:35and with that, it'll feed a family of four easily.
0:11:35 > 0:11:37It'll have a lovely little nutty flavour,
0:11:37 > 0:11:40which is great for all sorts of meals.
0:11:40 > 0:11:41Beautiful.
0:11:46 > 0:11:49Cauliflower is the cheapest now that it's been, relatively,
0:11:49 > 0:11:51in all the time I've been farming.
0:11:53 > 0:11:57And you think of all the health benefits there are with cauliflower.
0:11:57 > 0:12:01It's very low in calories and it's low in carbs.
0:12:01 > 0:12:05But, of course, one of the main reasons for eating cauliflower is the vitamin C.
0:12:05 > 0:12:08A cup full of cauliflower florets will give you 75%
0:12:08 > 0:12:11of your daily allowance for vitamin C.
0:12:11 > 0:12:13Who needs oranges when you can have cauliflowers?
0:12:15 > 0:12:19Cauliflower used to be thought of as being a dull, boring vegetable,
0:12:19 > 0:12:20but not any more.
0:12:20 > 0:12:22Cauliflower has had a new lease of life.
0:12:22 > 0:12:24Cut the cauliflower up into florets.
0:12:24 > 0:12:26You can then make it into couscous,
0:12:26 > 0:12:29rice and also there's other things you can do with cauliflower.
0:12:29 > 0:12:34You can make cauliflower steaks for a barbecue, cauliflower pizza base.
0:12:34 > 0:12:37There's so many different things we can do with cauliflower now.
0:12:38 > 0:12:40I love cauliflower.
0:12:40 > 0:12:44Nothing could be better than having a nice cauliflower draped in cheese,
0:12:44 > 0:12:46dripping off the side with my Sunday roast.
0:12:47 > 0:12:48It's perfection.
0:13:06 > 0:13:09Alas, our cauli, we knew you well,
0:13:09 > 0:13:11before you arrived here from Cornwall.
0:13:11 > 0:13:12- Cornwall.- Cornwall.
0:13:12 > 0:13:15It's a long way to come for a cauliflower, that.
0:13:15 > 0:13:17We're going to do a favourite of Mr King's,
0:13:17 > 0:13:20which is a spiced roasted cauliflower cheese.
0:13:20 > 0:13:24- Yes.- And to go with the roasted spiced cauliflower,
0:13:24 > 0:13:28we're going to do some very tasty kale crisps.
0:13:28 > 0:13:32It's crispy fried kale with a wonderful dressing of paprika and lemon juice.
0:13:32 > 0:13:34It's brilliant.
0:13:38 > 0:13:41While Dave's getting on doing the florets,
0:13:41 > 0:13:43what I'm going to do is I'm just going to do the spice mix
0:13:43 > 0:13:45ready for the cauli.
0:13:47 > 0:13:49Right, pop the florets in here
0:13:49 > 0:13:51and we're going to blanch them for five minutes.
0:13:52 > 0:13:57So, what you do, in there put some fennel seed
0:13:57 > 0:14:00and just give it a little bit of a crush.
0:14:02 > 0:14:04Just crush those off a little bit...
0:14:05 > 0:14:08..and then we want some paprika...
0:14:10 > 0:14:11..cumin.
0:14:13 > 0:14:15Look at the colours, Dave.
0:14:15 > 0:14:16- So lovely.- It is, it is.
0:14:18 > 0:14:20Next...
0:14:20 > 0:14:22a good glug of olive oil.
0:14:26 > 0:14:27Salt.
0:14:30 > 0:14:33And a good twist of pepper.
0:14:35 > 0:14:39Now, to go with Kingy's dry spice mix, I've got a few wets here.
0:14:39 > 0:14:42So, I've got one deseeded, chopped chilli,
0:14:42 > 0:14:47a big spoon of honey and the juice of a lemon.
0:14:48 > 0:14:50You see, the thing is that sometimes cauliflower,
0:14:50 > 0:14:53- I think it's much maligned, Dave, cos sometimes it's...- It is.
0:14:53 > 0:14:56It's, they say it's bland, but actually it isn't.
0:14:56 > 0:15:00There's a really lovely earthy depth of flavour to it.
0:15:00 > 0:15:02And with a bit of spice and a bit of dressing up,
0:15:02 > 0:15:04it can be a fantastic main meal.
0:15:05 > 0:15:08This honey, lemon juice and chilli,
0:15:08 > 0:15:10I'll put that in with Si's spice mix.
0:15:11 > 0:15:15So, you can see now, we've got quite an engine room of flavour.
0:15:15 > 0:15:17Right, well, this is five minutes, so we'll drain this off.
0:15:25 > 0:15:27So, the cauli can go straight in here.
0:15:32 > 0:15:34And just make sure it's covered...
0:15:36 > 0:15:38..as much as you can,
0:15:38 > 0:15:41because every bit of that spice you don't want to waste.
0:15:45 > 0:15:49And now we roast it. Roast cauliflower is fab.
0:15:49 > 0:15:54So, we pop this into a preheated oven at about 180
0:15:54 > 0:15:59for about 15 to 20 minutes until tasty and roasted.
0:16:03 > 0:16:06Whilst you do that, matey, I'll grate the cheese.
0:16:06 > 0:16:11I've got Gruyere, which is one of me fave cheeses, and Emmenthal.
0:16:11 > 0:16:16We want about two to one, so I'll use about that much Gruyere,
0:16:16 > 0:16:19and about...that much Emmenthal.
0:16:19 > 0:16:21- Lush.- And, you know,
0:16:21 > 0:16:24I think we've chosen right with the Gruyere and Emmenthal.
0:16:24 > 0:16:26- Yeah.- Because they're both full of flavours,
0:16:26 > 0:16:28they're really good melters as well.
0:16:28 > 0:16:31And I think we've got so much flavour going on in the cauli,
0:16:31 > 0:16:34this is going to start to simply fizz with flavour.
0:16:35 > 0:16:39So, we're going to make some fantastic kale chips-cum-crisps.
0:16:39 > 0:16:43What you do when you deep fry them, it goes really crispy quite quickly.
0:16:43 > 0:16:46If you don't want to deep fry them, you can also stick them in the oven,
0:16:46 > 0:16:48but for our purposes, I'm going to fry them today, so...
0:16:50 > 0:16:52LOUD SIZZLING
0:16:54 > 0:16:57It sounds more scary than it actually is.
0:16:57 > 0:17:01Yeah. I mean, it's great with Chinese five spice powder,
0:17:01 > 0:17:05it's great with lemon juice, you know, smoked salt's lovely with it.
0:17:05 > 0:17:07It really is a realm of possibilities.
0:17:07 > 0:17:11- But it's so tasty. - It is tasty. It is.
0:17:11 > 0:17:12So, that's the first batch out.
0:17:12 > 0:17:16- So crispy and light, isn't it? - Beautiful.
0:17:17 > 0:17:19And again, just lower the basket in quite gently.
0:17:26 > 0:17:29And albeit that they look quite delicate...
0:17:30 > 0:17:32..they're not, you can knock them about a bit.
0:17:32 > 0:17:34Oil off.
0:17:35 > 0:17:38Right, I'm going to make the dressing, which consists of...
0:17:40 > 0:17:44..some lemon juice, a teaspoon of smoked paprika powder...
0:17:45 > 0:17:48..some salt, some pepper...
0:17:52 > 0:17:53..and a little bit of olive oil.
0:17:53 > 0:17:55That's extra virgin olive oil.
0:17:56 > 0:17:59Right, that's had 15 minutes, Si.
0:17:59 > 0:18:00Lush to dush.
0:18:02 > 0:18:05- Oh, yeah, great. - Look at that, started to catch.
0:18:05 > 0:18:07- Catch, perfect.- Give it a stir.
0:18:07 > 0:18:10Now, the cheese.
0:18:10 > 0:18:11Oh, yeah.
0:18:13 > 0:18:15And finish off with some lemon zest.
0:18:17 > 0:18:20The lemon zest, it's like a top note of flavour.
0:18:20 > 0:18:24It's just like a nice sort of spiky, citrus hit
0:18:24 > 0:18:27and we just pop that back into the oven for about five minutes
0:18:27 > 0:18:31until the cheese is melted and completely unctuous.
0:18:36 > 0:18:39- Shall we have a little sit down? - Why not?
0:18:41 > 0:18:42Scissors.
0:18:45 > 0:18:47Right, then. Ho-oh!
0:18:49 > 0:18:53That is really good, appetising food.
0:18:53 > 0:18:55I'll just do this.
0:18:56 > 0:19:00With all that smoked paprika, lemon juice and olive oil dressing.
0:19:00 > 0:19:02A few sea salt flakes.
0:19:05 > 0:19:06There we have it.
0:19:12 > 0:19:14- It's going to be too hot, isn't it? - Oh, aye.
0:19:22 > 0:19:23Well.
0:19:28 > 0:19:29Excellent.
0:19:29 > 0:19:32That is so sharp, the lemon juice and the paprika.
0:19:32 > 0:19:34And it's strong flavour.
0:19:34 > 0:19:36You could almost garnish the cauliflower with that.
0:19:36 > 0:19:40It's brilliant. Do try this one at home because it's...
0:19:40 > 0:19:43If you like cauliflower cheese, you're going to love this
0:19:43 > 0:19:47but the difference is it isn't kind of thick and saucy and heavy.
0:19:47 > 0:19:50Because of the roasting, it's quite sweet and light,
0:19:50 > 0:19:52and you lose nothing of that lovely cheese.
0:19:53 > 0:19:58- Oh, mate, the lovely spice...- Yeah. - ..just there.
0:20:17 > 0:20:20Every family has their favourite dishes.
0:20:20 > 0:20:23The comfort foods that remind us of home.
0:20:25 > 0:20:27But we're a creative bunch, too,
0:20:27 > 0:20:31rustling up scrumptious new recipes to wow our loved ones.
0:20:33 > 0:20:36These are our inheritance dishes.
0:20:38 > 0:20:42My name's Sanjay and I'm Birmingham born and bred.
0:20:44 > 0:20:46Yeah, both me and my mum, we run a small spice company
0:20:46 > 0:20:49and we produce spices and blends from all over the world.
0:20:51 > 0:20:55We do everything together, from hand blending and hand roasting spices
0:20:55 > 0:20:56to grinding and packing
0:20:56 > 0:20:59and my mum even makes these beautiful silk wraps for the tins,
0:20:59 > 0:21:01which turn them into gifts.
0:21:03 > 0:21:05So, my mum's a really passionate home cook
0:21:05 > 0:21:08and that's massively rubbed off on me.
0:21:08 > 0:21:09I aspire to be as good as her
0:21:09 > 0:21:12and I try to replicate the things that she does
0:21:12 > 0:21:14but I'm always watching and I'm always learning from her
0:21:14 > 0:21:17every time I'm with her and every time we're cooking together.
0:21:18 > 0:21:21So, my mum's got this ability to cook masala dosa,
0:21:21 > 0:21:22which is a south Indian dish -
0:21:22 > 0:21:25even though our family's traditionally from North India -
0:21:25 > 0:21:27so it's massively a family favourite.
0:21:27 > 0:21:29From the crispy pancake dosa,
0:21:29 > 0:21:31through to the really spiced potatoes,
0:21:31 > 0:21:34to a really rich and heart-warming dhal
0:21:34 > 0:21:36and then some different chutneys.
0:21:36 > 0:21:38Yeah, very much a family favourite then
0:21:38 > 0:21:40and very much a family favourite now.
0:21:42 > 0:21:46- What do we need there, Mum?- I need the turmeric and...
0:21:46 > 0:21:48- That much?- Yeah. Yeah.
0:21:48 > 0:21:51The spices which I use now, and when I cook,
0:21:51 > 0:21:54it just brings back the memories of home.
0:21:54 > 0:22:00And I try to pass those flavours and smells and cooking passion
0:22:00 > 0:22:02to my own kids.
0:22:02 > 0:22:06So, some of the dhal goes in there and then your curry leaves in there.
0:22:06 > 0:22:10I think what I love about the dish is it holds amazing memories of growing up.
0:22:10 > 0:22:12It's always been one of our favourites.
0:22:12 > 0:22:15And, you know, cheers went around the house
0:22:15 > 0:22:17whenever my mum announced that she was making dosa that day.
0:22:17 > 0:22:20So, it does have really good memories for me.
0:22:20 > 0:22:23It's extremely filling. It's really heart-warming.
0:22:23 > 0:22:26And all the different flavours and everything come together.
0:22:26 > 0:22:28It's just an explosion of flavour.
0:22:30 > 0:22:33Sanjay loves to try to make my masala dosa.
0:22:33 > 0:22:38It's quite tricky at the moment for him, but he's learning fast.
0:22:39 > 0:22:43- Well done, Sanjay. - The student becomes the master, hey?
0:22:47 > 0:22:50The dish that I'd like to add to the family cookbook is a lamb tagine.
0:22:50 > 0:22:54It's an amazing dish combining lots of spices, lamb,
0:22:54 > 0:22:57some beautiful vegetables, and served with a couscous.
0:22:58 > 0:23:02Eight, nine years ago we travelled to Morocco for my dad's 60th birthday
0:23:02 > 0:23:05and it was really my first encounter of eating Moroccan food
0:23:05 > 0:23:08and seeing the combination of eating savoury and sweet.
0:23:08 > 0:23:11So, my lamb tagine has things like prunes in it, which, again,
0:23:11 > 0:23:14we wouldn't have used the same sort of flavour combination growing up.
0:23:14 > 0:23:17So it's actually a relatively new dish in my repertoire.
0:23:17 > 0:23:21It's just an amazing dish, which I know that my family love now.
0:23:21 > 0:23:22And it's one that I want to pass on
0:23:22 > 0:23:24and make sure it's my legacy for the future.
0:23:27 > 0:23:30The lamb tagine always starts with making your spice blend.
0:23:30 > 0:23:33So you've got to make your ras el hanout blend.
0:23:33 > 0:23:34Add some rose petals in.
0:23:36 > 0:23:39Ras el hanout is a classic spice blend from Morocco.
0:23:39 > 0:23:41It translates as head of the shop.
0:23:41 > 0:23:44And what that really means is every spice merchant in Morocco
0:23:44 > 0:23:47will have the best spices he has at that time,
0:23:47 > 0:23:50he'll make into his own blend, and that will be ras el hanout.
0:23:53 > 0:23:56Sanjay has always been very much interested in cooking.
0:23:56 > 0:24:00But as he's getting older, he is becoming a real cook.
0:24:01 > 0:24:05He has literally taken over my passion of cooking.
0:24:20 > 0:24:22The lamb tagine is a beautiful dish.
0:24:22 > 0:24:25Really, it's a dish that you would really only want to cook
0:24:25 > 0:24:28for a number of people because you can put quite a lot in a tagine.
0:24:28 > 0:24:31And it's one that the whole family can love from old to young.
0:24:32 > 0:24:33It'll bring people together.
0:24:50 > 0:24:54On the dark, dreich days, you can turn to spice to pep your life up.
0:24:54 > 0:24:57- You can, Dave.- What are you doing, Si?
0:24:57 > 0:24:58This is a pineapple.
0:24:58 > 0:25:01I'm going to caramelise it and we're going to have it with star anise
0:25:01 > 0:25:02and all manner of lovely things.
0:25:02 > 0:25:05I'm going to make a cardamom tuile biscuit.
0:25:05 > 0:25:08It's a nice bit of business here, but, again,
0:25:08 > 0:25:10it's the cardamoms that really make it special.
0:25:10 > 0:25:14And I believe they're going to give it texture and a little bit of style
0:25:14 > 0:25:17- to your flambed fancy.- Absolutely.
0:25:17 > 0:25:21Not that complicated. There's a few bits and pieces and processes,
0:25:21 > 0:25:23- but really it's quite special. - It is. Lovely.
0:25:24 > 0:25:26Right, first thing, I've got icing sugar,
0:25:26 > 0:25:29which I'm going to cream with some unsalted butter.
0:25:31 > 0:25:35Fold in the flour, followed by the beaten egg whites.
0:25:36 > 0:25:37And vanilla extract.
0:25:39 > 0:25:42And just beat this until it's smooth and there's no lumps.
0:25:43 > 0:25:45Look at that. Beautiful.
0:25:45 > 0:25:47While Dave's doing that, I've taken the top off,
0:25:47 > 0:25:50I've taken the bottom off, and I'm just taking the skin off.
0:25:50 > 0:25:52And then we're going to take the eyes out.
0:25:53 > 0:25:55Sounds quite brutal, really, doesn't it?
0:25:55 > 0:25:57- It does a bit. - Maybe it's his accent.
0:25:57 > 0:25:59I think it is.
0:25:59 > 0:26:02The eyes, which is these bits, you don't want to eat.
0:26:02 > 0:26:05So what you do is, on a diagonal line, right across the pineapple,
0:26:05 > 0:26:08you just take it out.
0:26:08 > 0:26:12So you're cutting a little V in the pineapple...
0:26:14 > 0:26:16..like that, and you just pop the eyes out.
0:26:18 > 0:26:21See? And it also gives your pineapple a lovely shape.
0:26:24 > 0:26:25And that's the texture you want.
0:26:26 > 0:26:28No lumps.
0:26:29 > 0:26:31Now, we just pop that to rest in the fridge for an hour.
0:26:31 > 0:26:36But, we're not going to have to wait an hour because, shazam!
0:26:38 > 0:26:41Here's one I got to rest earlier.
0:26:41 > 0:26:44- That's brilliant.- I know, I know. It's magic!
0:26:44 > 0:26:47Now, to make these tuiles, I need some apparatus.
0:26:47 > 0:26:50An old plastic lid, a pair of scissors,
0:26:50 > 0:26:53two cans with a rolling pin stuck on the top,
0:26:53 > 0:26:58some silicon baking parchment, and a couple of palette knives.
0:26:58 > 0:27:00So, what we need to do is to make a teardrop shape.
0:27:00 > 0:27:03I've marked that out on to the plastic lid
0:27:03 > 0:27:05and I'm going to cut it out very, very accurately.
0:27:06 > 0:27:08I went to art school, you know?
0:27:09 > 0:27:10You wouldn't be able to tell.
0:27:11 > 0:27:14Right, anyway, the pineapple.
0:27:14 > 0:27:16Cut it into thick slices now.
0:27:17 > 0:27:21Place the template down on your baking parchment.
0:27:21 > 0:27:23And you take your biscuit mixture...
0:27:25 > 0:27:29..and use the template to form your biscuit shape.
0:27:32 > 0:27:34And now repeat.
0:27:35 > 0:27:38- Good, isn't it?- Right, while Dave's doing his tuiles,
0:27:38 > 0:27:42I'm just going to put the pineapple into the Demerara sugar.
0:27:42 > 0:27:43Wow.
0:27:44 > 0:27:47Good, thick slices. Don't be frightened.
0:27:48 > 0:27:53Now, the cardamom seeds, or they wouldn't be cardamom tuiles.
0:27:53 > 0:27:54So, you sprinkle...
0:27:56 > 0:28:00..your seeds onto your tuile.
0:28:00 > 0:28:03And pop them into a preheated oven, 180 Celsius,
0:28:03 > 0:28:06for between five and ten minutes, so, let's go for seven.
0:28:06 > 0:28:09And while Dave's doing that, I've got some whipping cream here.
0:28:09 > 0:28:12And this is just for presentation and for serving,
0:28:12 > 0:28:14but it's so lovely, and some coconut cream.
0:28:15 > 0:28:19I'm going to sweeten the cream with some icing sugar.
0:28:20 > 0:28:21Whisk it in.
0:28:28 > 0:28:29And you want to whisk it to soft peaks.
0:28:29 > 0:28:31That'll do, it's grand.
0:28:32 > 0:28:35So, we've got about 50g of butter.
0:28:37 > 0:28:39Put them in the pan.
0:28:40 > 0:28:41Melt it.
0:28:43 > 0:28:46And then once it's melted, wait for the butter to foam.
0:28:46 > 0:28:49At that point, that's when we stick the pineapple in.
0:28:49 > 0:28:56When the butter is foaming, add the pineapple, star anise, lemongrass,
0:28:56 > 0:29:00and lime zest, and brown on both sides.
0:29:00 > 0:29:04You want the sugar to melt onto the pineapple and turn it a dark brown,
0:29:04 > 0:29:06almost black colour.
0:29:06 > 0:29:10It's not going to be burnt, but it's going to be dark.
0:29:10 > 0:29:13- Trust us, it works. - It's going to be caramel.
0:29:13 > 0:29:15Yeah. Right!
0:29:18 > 0:29:21- Beautiful.- Tuiles, lovely. Beautiful, Dave.
0:29:21 > 0:29:22Come off quite easily.
0:29:23 > 0:29:26And hot. Let them...
0:29:27 > 0:29:28That's the ticket.
0:29:31 > 0:29:36And you can buy these tuile hanging devices in most good kitchen shops.
0:29:39 > 0:29:42It's time for the flambe.
0:29:42 > 0:29:44- That looks fantastic.- It does. It's going to...
0:29:44 > 0:29:47What's going to happen is once we start to flambe it, as well, mate,
0:29:47 > 0:29:50it'll just, all the sauce will just go a lot darker, as well,
0:29:50 > 0:29:51so it's going to be great.
0:29:51 > 0:29:56A top tip is just to heat a ladle.
0:29:58 > 0:30:00It's like when you do your Christmas pudding at Christmas.
0:30:00 > 0:30:02That sort of thing.
0:30:02 > 0:30:04That should be hot enough.
0:30:05 > 0:30:06Get that on.
0:30:07 > 0:30:12Now, if it doesn't set fire the first time, just light it.
0:30:16 > 0:30:19- Nice.- Oh!
0:30:19 > 0:30:22Now, you see, what's happening is it's all going really, really dark,
0:30:22 > 0:30:24reducing it even further.
0:30:24 > 0:30:26And that syrup is just going to be so thick and unctuous,
0:30:26 > 0:30:29- it's going to be brilliant.- Lovely.
0:30:29 > 0:30:32See, I get the delicate job making the cardamom tuiles,
0:30:32 > 0:30:34he burns the bloomin' house down.
0:30:36 > 0:30:38That took me quite by surprise.
0:30:41 > 0:30:45- I love it.- Right, these tuiles have cooled down.
0:30:45 > 0:30:48- Look at that.- Oh, Mr Myers!
0:30:48 > 0:30:51Take that off the heat. We'll take the star anise out.
0:30:51 > 0:30:54Look at that. Beautiful, glossy.
0:30:54 > 0:30:56The caramel we'll reserve for plating up.
0:30:58 > 0:30:59That's us.
0:30:59 > 0:31:01- Right, mate.- Right.
0:31:01 > 0:31:03- Tuilage.- Tuilage.- That looks a nice one.
0:31:04 > 0:31:06We have that sweet coconut cream.
0:31:07 > 0:31:10- That's just going to melt.- There's a lot going on in this, isn't there?
0:31:10 > 0:31:11It is, mate, yeah.
0:31:12 > 0:31:14Some of that lovely caramel.
0:31:15 > 0:31:18That's it. Oh! That's it.
0:31:18 > 0:31:19Oh!
0:31:26 > 0:31:28To bring a bit of sunshine...
0:31:29 > 0:31:33..into the dark winter days that we have up here.
0:31:33 > 0:31:35Look at that, Si.
0:31:37 > 0:31:40- Chuffed with that, mate.- I'm absolutely chuffed with it, as well.
0:31:40 > 0:31:42I mean, there's a few processes,
0:31:42 > 0:31:44it's not really that complicated,
0:31:44 > 0:31:47but all those levels of flavour, a bit of finesse.
0:31:47 > 0:31:49It's, it's bloomin' brilliant.
0:31:49 > 0:31:52And isn't that great? That's the diversity of spice,
0:31:52 > 0:31:54both savoury and sweet.
0:31:54 > 0:31:56And very, very neat.
0:32:02 > 0:32:05Britain has an army of creative chefs
0:32:05 > 0:32:08who, day after day, send out sensational dishes
0:32:08 > 0:32:10to customers in their restaurants.
0:32:11 > 0:32:14They work long hours, toiling over their stoves.
0:32:15 > 0:32:19But at home, what's their idea of comfort food?
0:32:21 > 0:32:22My name's Tanya.
0:32:22 > 0:32:27I'm the head chef of Snaps & Rye Danish restaurant in West London.
0:32:28 > 0:32:31'We specialise in smorrebrod, the open sandwiches during the day,
0:32:31 > 0:32:32'alongside Danish brunch.
0:32:32 > 0:32:35'Then we serve a Danish-style dinner
0:32:35 > 0:32:37'on Thursdays, Fridays and Saturdays.'
0:32:37 > 0:32:39Two salmon, two salami, two egg.
0:32:39 > 0:32:41If I get on the smorrebrod, Rich, are you happy over there?
0:32:43 > 0:32:45'Danish food is really lovely. It's fresh.
0:32:45 > 0:32:49'It brings together preserved foods alongside fresh foods.'
0:32:50 > 0:32:53'It's definitely got a sort of bit of artistry to it, I guess.'
0:32:55 > 0:32:58But also very fulfilling at the same time.
0:33:02 > 0:33:05It's a lovely, light-filled space to work,
0:33:05 > 0:33:06full of the Danish hygge vibe.
0:33:09 > 0:33:13Hygge is a Danish word, but it's a feeling of having no worries,
0:33:13 > 0:33:16being in a place where everything is wonderful.
0:33:16 > 0:33:20'Usually involving food and family and friends.
0:33:20 > 0:33:22'And that's hygge, a completeness.'
0:33:23 > 0:33:25It's a little piece of Denmark here in London.
0:33:27 > 0:33:30'When I leave work at the restaurant,
0:33:30 > 0:33:32'I'm usually thinking about what I'm going to eat,
0:33:32 > 0:33:34'and I think perhaps at home,
0:33:34 > 0:33:37'even though I do take some of the Scandinavian cooking,
0:33:37 > 0:33:40'I think that the shops around me dictate what I'm going to eat.
0:33:41 > 0:33:44'I do quite like to put a bit more chilli into things
0:33:44 > 0:33:46'than perhaps I would at work.
0:33:46 > 0:33:50'The spice and flavourings for the restaurant are quite different.'
0:33:51 > 0:33:54And I think I quite like to have the heat kick
0:33:54 > 0:33:57'that you get from Indian cooking and Thai cooking.
0:33:57 > 0:33:59'Tonight I'm going to cook a few different dishes,
0:33:59 > 0:34:04'so a sort of meze, I guess, of things, mainly Turkish inspired.'
0:34:04 > 0:34:06Involving some tea-smoked aubergines.
0:34:06 > 0:34:10I'm going to do a butter bean salad with lots of spices and herbs
0:34:10 > 0:34:11and some spice mix.
0:34:11 > 0:34:16I'm going to make a nice labneh, yogurty, minty, cucumber dip.
0:34:16 > 0:34:18I've got some pickled tomatoes.
0:34:18 > 0:34:20Then some toasted flatbreads.
0:34:20 > 0:34:21That'll be supper.
0:34:26 > 0:34:27This is a little bit of Assam tea.
0:34:27 > 0:34:30It's got a little bit of a malty flavour to it.
0:34:31 > 0:34:35'I first got into cooking in Cornwall, where I grew up.
0:34:36 > 0:34:40'Where I was a waitress to sort of support me through my teens.
0:34:40 > 0:34:44'And there was a little bit of stroppiness going on in the kitchen
0:34:44 > 0:34:45'and we ended up without a chef.
0:34:45 > 0:34:49'So a couple of us stepped in and took over during service
0:34:49 > 0:34:53'and then I really enjoyed it. It was a real buzz.'
0:34:53 > 0:34:56And I think that's where it started and it's just grown from there.
0:35:01 > 0:35:03'Food means an awful lot to me.
0:35:03 > 0:35:05'I'm just, I'm just really passionate about it.
0:35:05 > 0:35:06'I think it's always changing.
0:35:06 > 0:35:08'There's always new ingredients to play around with.
0:35:08 > 0:35:11'There's always things happening and I'm just intrigued by it all.
0:35:14 > 0:35:20'The way I approach the ingredients is to taste it in its most natural,
0:35:20 > 0:35:22'rawest form, or whatever,'
0:35:22 > 0:35:23or, basically, cook it incredibly simply.
0:35:23 > 0:35:26Taste it, see what's what, and then from there you can decide -
0:35:26 > 0:35:29which spices are going to bring out the flavours?
0:35:29 > 0:35:31What's going to accentuate what's going on there?
0:35:31 > 0:35:34What's going to make it just sing a little bit more?
0:35:40 > 0:35:45My philosophy on food is definitely about taking whatever ingredient it might be.
0:35:45 > 0:35:47'It might be meat, it might be fish, it might be a vegetable,
0:35:47 > 0:35:51'just making sure that it's dealt with in the correct way.
0:35:53 > 0:35:55'So, serving it at the right temperature,
0:35:55 > 0:35:56'making sure the texture's right.'
0:35:56 > 0:35:58Whether that's through curing it or pickling it,
0:35:58 > 0:36:00or how it's been cooked.
0:36:00 > 0:36:03And just respecting everything.
0:36:03 > 0:36:06Just making sure that whatever it is that's in front of me
0:36:06 > 0:36:09has been looked after and it's going to be eaten in the best way.
0:36:26 > 0:36:29Well, we've cooked more complicated things, I've got to say,
0:36:29 > 0:36:31but it's a taste sensation.
0:36:31 > 0:36:34The spice in this dish comes from...that.
0:36:34 > 0:36:36But it's not just any chorizo sausage.
0:36:36 > 0:36:38- No?- It's a cooking chorizo sausage.
0:36:38 > 0:36:42- That means it's raw.- Yeah, it's raw, and it's filled with paprika,
0:36:42 > 0:36:46and cayenne pepper and all manner of loveliness.
0:36:46 > 0:36:50And in contrast to this, which is a prawn.
0:36:50 > 0:36:52And what we're going to do, we're going to put the two together.
0:36:52 > 0:36:56And it's brilliant. But Mr Myers has a wonderful accompaniment.
0:36:56 > 0:36:58It's something a bit different, really, to, you know,
0:36:58 > 0:37:02to kind of stand with the complexity of Simon's dish.
0:37:02 > 0:37:04I'm going to do like an orzo bake.
0:37:07 > 0:37:10I'm going to sweat down an onion.
0:37:10 > 0:37:12- What are you doing?- So look, what you do, you see...
0:37:13 > 0:37:15..it's quite complicated.
0:37:16 > 0:37:21Remove the head, shell, and de-vein the prawns.
0:37:21 > 0:37:23Cut the chorizo into 12 slices.
0:37:25 > 0:37:29The chorizo slices need to be the same width as the prawns.
0:37:29 > 0:37:30And you put...
0:37:33 > 0:37:34like that, you see?
0:37:36 > 0:37:38And then you put that through there like that.
0:37:38 > 0:37:40- It's a prawn and sausage kebab. - It is.
0:37:40 > 0:37:42So, when did you first eat this, mate?
0:37:42 > 0:37:47Our Will, my brother, did it when we were in Italy for the whole family.
0:37:47 > 0:37:52We just ate loads of it and we couldn't get enough of it.
0:37:52 > 0:37:53It was brilliant.
0:37:54 > 0:37:57Slice the garlic thinly.
0:38:00 > 0:38:02You could eat quite a few of them, couldn't you?
0:38:02 > 0:38:04Yeah, as fast as you can make them.
0:38:04 > 0:38:07And I think the nice thing about it is that it is really simple,
0:38:07 > 0:38:11but the flavours just go really well together.
0:38:11 > 0:38:12Right, now the orzo.
0:38:14 > 0:38:18It looks like rice but in fact it's pasta.
0:38:18 > 0:38:19Put that in there.
0:38:23 > 0:38:27Make sure that the chorizo that you use is a spicy one,
0:38:27 > 0:38:31cos that's quite important, and it has quite a big fat content.
0:38:31 > 0:38:35The orzo has got a lovely coating of the oil.
0:38:35 > 0:38:38So we're just going to kick it off with some stock.
0:38:42 > 0:38:43Bring that to a bubble.
0:38:46 > 0:38:49Now, this, the most expensive spice in the world.
0:38:49 > 0:38:53I love it. Saffron, it's beautiful.
0:38:53 > 0:38:54A pinch does go a long way.
0:38:56 > 0:38:57Now I'm going to bake this,
0:38:57 > 0:39:01cos I think it's just going to make it a nice, tighter orzo.
0:39:01 > 0:39:04Preheated to 180 Celsius for about 15 minutes,
0:39:04 > 0:39:08and we will magically have a pan of bright yellow orzo.
0:39:15 > 0:39:19Right, simple, it does look perfectly executed.
0:39:19 > 0:39:22Well, you know, it doesn't get much more simple, does it?
0:39:22 > 0:39:25But the thing is, it's the flavours, man, they just work.
0:39:25 > 0:39:28With the orzo and then the saffron - lovely spice -
0:39:28 > 0:39:32and then you've got the piquancy of that fabulous chorizo, lovely,
0:39:32 > 0:39:35lovely cayenne pepper, hot, dry flavours,
0:39:35 > 0:39:37and then the unctuous loveliness of the prawn,
0:39:37 > 0:39:39which is a sweet note, it's perfect.
0:39:39 > 0:39:41- It is.- Well, I'm going to stick these on.
0:39:41 > 0:39:44And look, there's no oil in the pan.
0:39:44 > 0:39:48We're dry-frying these because the oil will come out of the chorizo.
0:39:51 > 0:39:53And don't forget, it's cooking chorizo that we're using.
0:39:54 > 0:39:57Oh, look at this. Let's see.
0:40:01 > 0:40:04- Whoo-ho-ho!- Get in.- Look at that.
0:40:07 > 0:40:10- Oh, yes.- Right, herbage.
0:40:10 > 0:40:12I'm not sure about the mint.
0:40:12 > 0:40:15Lots of herbs. I'm going to stick with the coriander and parsley.
0:40:16 > 0:40:21Now, you'll want to cook your chorizo and your prawn little kebabs
0:40:21 > 0:40:23in the pan for about two minutes a side,
0:40:23 > 0:40:27until the chorizo takes on a little bit of caramelisation and flavour.
0:40:28 > 0:40:31And don't be shy about the amount of herbs you put in this.
0:40:31 > 0:40:35It's a little bit like tabbouleh, you know, it's part of the dish.
0:40:35 > 0:40:37I will put a bit of mint in, just a bit.
0:40:39 > 0:40:42- Can I use this bit of the hob, mate? - Yeah, of course you can.
0:40:42 > 0:40:45Cos I need to get a little bit more heat in these.
0:40:46 > 0:40:48Do-si-do your partner.
0:40:49 > 0:40:50- And swap.- Swap.
0:40:52 > 0:40:55Sea salt flakes. Loads of cracked black pepper.
0:40:57 > 0:40:59You can smell those herbs.
0:40:59 > 0:41:01Well, don't just smell it, chuck it in!
0:41:01 > 0:41:03- You want it in, man?- Yeah.
0:41:04 > 0:41:07I wish you could smell this, you know. It really is fabulous.
0:41:08 > 0:41:09Look at them.
0:41:09 > 0:41:12Right, so, what we'll start to do is take these out.
0:41:12 > 0:41:14So what's going to happen,
0:41:14 > 0:41:18all of that fat from the chorizo and the spices and the piquancy
0:41:18 > 0:41:23is all just going to start to go into the orzo.
0:41:23 > 0:41:27Remember, it's a dry pan he used, so any fat that's there...
0:41:29 > 0:41:32..is going to be dribbled onto the orzo.
0:41:32 > 0:41:33Top tip, what we're going to do,
0:41:33 > 0:41:36we're going to use the zest of the orange,
0:41:36 > 0:41:39but just to deglaze the pan a little bit.
0:41:43 > 0:41:45Use that and then just tip all of that out.
0:41:46 > 0:41:48Look at this.
0:41:51 > 0:41:57The palette of flavours with the orzo and chorizo and prawn,
0:41:57 > 0:42:02I think, the link is orange.
0:42:02 > 0:42:05I think because you have the saffron, it's a little softer,
0:42:05 > 0:42:07it's a little softer in flavour,
0:42:07 > 0:42:11and I just think it's going to link both of the elements together.
0:42:11 > 0:42:15It's the bridge, if you like, on your palette, I reckon.
0:42:15 > 0:42:17- It's the fruit that binds.- It is.
0:42:20 > 0:42:21Look at that, hey?
0:42:25 > 0:42:27- Oh!- Oh!
0:42:27 > 0:42:29I can't wait to tuck into that.
0:42:29 > 0:42:30- Do you know what, mate?- Yeah.
0:42:30 > 0:42:35That's a super, super simple way to get spice into your life.
0:42:38 > 0:42:41Man, they're good. Aren't they?
0:42:51 > 0:42:54I could eat that until I've popped.
0:42:54 > 0:42:55Definitely a good one with the orange, isn't it?
0:42:55 > 0:42:59It's fabulous. You see, as much as we can get on,
0:42:59 > 0:43:03- we've proved sausage and prawn can get on, too.- Indeed.
0:43:03 > 0:43:04With the addition of a bit of spice.
0:43:04 > 0:43:07- You need a bit of spice in your life.- You do.