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.
0:00:22 > 0:00:24Coming into a warm kitchen,
0:00:24 > 0:00:28filled with the aroma of a tasty meal bubbling away.
0:00:29 > 0:00:31It's one of life's great pleasures.
0:00:34 > 0:00:37Lovingly prepared dishes with flavours that pack a punch.
0:00:37 > 0:00:42It's the perfect way to put smiles on the faces
0:00:42 > 0:00:44of your nearest and dearest.
0:00:47 > 0:00:51We also uncover why some recipes are so special that they're handed down
0:00:51 > 0:00:53through generations of the same family...
0:00:53 > 0:00:55It's fantastic, Mum.
0:00:55 > 0:00:57- Thank you.- Enjoy.
0:00:57 > 0:01:02..drop in on some of the UK's homeliest tearooms and cafes...
0:01:02 > 0:01:05..and find out what chefs like to cook on their days off.
0:01:05 > 0:01:07Oh!
0:01:08 > 0:01:10This is much easier and much quicker.
0:01:13 > 0:01:17There's nothing quite as comforting as simple home cooking.
0:01:27 > 0:01:31Today, we've got the perfect dishes to share with the people we love.
0:01:34 > 0:01:36Indulgent treats to feed a crowd...
0:01:38 > 0:01:41..when family and friends come on over.
0:01:42 > 0:01:46RHYTHMIC TAPPING ON POTS AND PANS
0:01:46 > 0:01:48Come on over, we're having a party!
0:01:48 > 0:01:49You know what it's like,
0:01:49 > 0:01:51we spend all these days in splendid isolation,
0:01:51 > 0:01:54our little paradise, cooking food for ourselves!
0:01:54 > 0:01:56We want you to come on over.
0:01:56 > 0:01:58And today we're going to show you
0:01:58 > 0:02:00some of our favourite dishes to share with our chums.
0:02:00 > 0:02:02We're doing a cheesecake, aren't we, David?
0:02:02 > 0:02:04Yeah. It's not just any cheesecake.
0:02:04 > 0:02:07- No!- It's light, it's airy, it's a symphony of almonds.
0:02:10 > 0:02:12I'm going to make a noise.
0:02:12 > 0:02:15I am going to butter the springform cake tin, David.
0:02:15 > 0:02:17Oh, I'll pass you the butter.
0:02:17 > 0:02:19Thank you. So, springform cake tin.
0:02:19 > 0:02:22What we're going to do, we're going to bash the living daylights
0:02:22 > 0:02:24out of about seven amaretti biscuits.
0:02:24 > 0:02:26- Beautiful.- And it really is a light crumb
0:02:26 > 0:02:28around the sides and the bottom.
0:02:28 > 0:02:30I've got ricotta cheese here.
0:02:30 > 0:02:32If it's a bit wet, strain it off
0:02:32 > 0:02:34through a strainer or a muslin cloth.
0:02:34 > 0:02:37And into that, and we'll whip in some caster sugar.
0:02:41 > 0:02:46Ricotta's quite a sweet, soft cheese, and it's great in desserts.
0:02:46 > 0:02:49I love it with pine nuts and spinach.
0:02:49 > 0:02:50Oh, lush!
0:02:50 > 0:02:52It's versatile, isn't it?
0:02:52 > 0:02:55- It is. Very.- And I said, it's the classic cheese for a cheesecake.
0:02:55 > 0:02:58Now what I do is, I break in six eggs one by one.
0:02:58 > 0:03:00When it's baked, this is going to give us
0:03:00 > 0:03:02the substance in our cheesecake.
0:03:04 > 0:03:05Egg ninja.
0:03:10 > 0:03:12Take your amaretti biscuits,
0:03:12 > 0:03:14about seven in total.
0:03:16 > 0:03:17It's worth taking the time for this,
0:03:17 > 0:03:20because they've got to be as fine as you can get them, really.
0:03:22 > 0:03:24All that egg's loosened it up a treat.
0:03:24 > 0:03:26- Has it?- Yeah.- Lovely.
0:03:26 > 0:03:27I mean, baked cheesecake,
0:03:27 > 0:03:29it's kind of like an American-style cheesecake.
0:03:29 > 0:03:31They call it the New York cheesecake,
0:03:31 > 0:03:34and to me, it's a real true cheesecake.
0:03:34 > 0:03:36I mean, you get the ones you put in the fridge,
0:03:36 > 0:03:38but that's just like chilled pudding, really.
0:03:38 > 0:03:40But it's also a celebration of the almond.
0:03:40 > 0:03:43It's quite grown-up and refined.
0:03:43 > 0:03:45- And it's rich.- Aye.
0:03:45 > 0:03:49Let's enhance the richness with some double cream.
0:03:53 > 0:03:55Now the zest of a lemon.
0:03:55 > 0:03:57And this is the nice thing, you see.
0:03:57 > 0:04:00You cannot have all that cheese and cream and stuff
0:04:00 > 0:04:03without a little hit of lemony acidity. It's lovely.
0:04:03 > 0:04:07Now, the biscuit crumb that we're going to put around the cheesecake
0:04:07 > 0:04:08is quite thin.
0:04:08 > 0:04:12So pour three quarters of it in, and we're going to save a little bit
0:04:12 > 0:04:15to decorate the top of the cheesecake
0:04:15 > 0:04:18once it's finished. And all you do is shuffle it around like that,
0:04:18 > 0:04:22and around the side until you get a good coating.
0:04:22 > 0:04:26I want about four spoons of almond based liqueur.
0:04:30 > 0:04:31And just fold that in.
0:04:35 > 0:04:36Look at that!
0:04:37 > 0:04:39It's beautiful, isn't it?
0:04:39 > 0:04:41We had a council house that was pebbledashed like that.
0:04:41 > 0:04:43So did I! It's funny that, aye!
0:04:43 > 0:04:45I was thinking about that as I was doing it!
0:04:45 > 0:04:47Right, now pour this in the middle.
0:04:47 > 0:04:50Gently, because you don't want to disturb the crumbage.
0:04:50 > 0:04:51Oh, look at that.
0:04:51 > 0:04:54And just let the mixture find its way up the side on its own.
0:04:54 > 0:04:56Don't rush it.
0:04:56 > 0:05:00Don't push it. Those crumbs will be the crowning glory.
0:05:00 > 0:05:02They will be the crumbs on the cake.
0:05:02 > 0:05:05Lovely. Now the secret for cooking this cheesecake
0:05:05 > 0:05:07so it sets and doesn't crack is,
0:05:07 > 0:05:09we put this into a preheated oven.
0:05:09 > 0:05:14160 degrees for a fan oven for ten minutes.
0:05:14 > 0:05:15Then after ten minutes,
0:05:15 > 0:05:19we knock them down to 140 degrees Celsius for a further hour.
0:05:19 > 0:05:22Then after that hour,
0:05:22 > 0:05:23we turn the oven off and we just
0:05:23 > 0:05:26wedge the door open with a wooden spoon,
0:05:26 > 0:05:28just so it cools down slowly.
0:05:28 > 0:05:31And leave it in the oven to cool for three hours.
0:05:32 > 0:05:35I know, but you've got to plan ahead with people coming.
0:05:35 > 0:05:38- You have.- But if you cool this down too quickly, the top will crack.
0:05:38 > 0:05:40We want it perfect. But you could do this
0:05:40 > 0:05:41the day before your party, couldn't you?
0:05:41 > 0:05:43Oh, yeah, easy, easy.
0:06:00 > 0:06:03That's it, Kingy. A total cooking and cooling time
0:06:03 > 0:06:05of four hours, ten minutes.
0:06:05 > 0:06:06Spoon out.
0:06:06 > 0:06:09Oh, yes. Now, that's it.
0:06:09 > 0:06:13That's what we want. It's cool and it hasn't cracked.
0:06:13 > 0:06:15And see how it's shrunk back.
0:06:16 > 0:06:19It's really annoying when things go wrong at this stage.
0:06:21 > 0:06:22But it hasn't.
0:06:25 > 0:06:28Now let's finish it off with some lemon zest and crumbs.
0:06:35 > 0:06:37That couldn't be any better, Si.
0:06:37 > 0:06:38I think you're right, mate.
0:06:38 > 0:06:40I don't think it could. It's lovely, isn't it?
0:06:42 > 0:06:44Oh, it's a good cutter.
0:06:45 > 0:06:47It's a baked cheesecake.
0:06:53 > 0:06:55Blobs of creme fraiche.
0:06:55 > 0:06:57That just looks so beautiful, doesn't it?
0:07:05 > 0:07:07Lovely texture, Dave.
0:07:07 > 0:07:09It's such a beautiful, grown-up taste.
0:07:09 > 0:07:11It's not too sweet.
0:07:12 > 0:07:15Kingy, there's one fundamental problem with this cheesecake.
0:07:15 > 0:07:18- What?- If people come on over, have this,
0:07:18 > 0:07:20they're not going to want to go home!
0:07:29 > 0:07:32Britain has an army of creative chefs who, day after day,
0:07:32 > 0:07:36send out sensational dishes to customers in their restaurants.
0:07:38 > 0:07:42They work long hours, toiling over their stoves.
0:07:42 > 0:07:44But what's their idea of comfort food?
0:07:47 > 0:07:49Aktar Islam from Lasan in Birmingham
0:07:49 > 0:07:53shares his favourite home-cooked dish.
0:07:55 > 0:07:57So, I started cooking at a very early age.
0:07:57 > 0:07:59I was a bit of a mummy's boy,
0:07:59 > 0:08:00so, anything to spend time with my mother.
0:08:00 > 0:08:02So, a lot of it was around the kitchen,
0:08:02 > 0:08:04and I was helping preparing vegetables.
0:08:04 > 0:08:05And as I grew older,
0:08:05 > 0:08:08she gave me more and more responsibilities,
0:08:08 > 0:08:10and that's where it all started.
0:08:13 > 0:08:14The thing that fascinates me most
0:08:14 > 0:08:17about being in the kitchen environment
0:08:17 > 0:08:18is, it's the artistry of it.
0:08:21 > 0:08:25I'm of Bengali heritage, so the food that we had at home,
0:08:25 > 0:08:27fruit from West Bengal and Bangladesh,
0:08:27 > 0:08:28it's what I was brought up with.
0:08:28 > 0:08:31But then my mother had friends from all over South Asia,
0:08:31 > 0:08:34so we had all these influences coming into our kitchen at home,
0:08:34 > 0:08:37so, for me, South Asian cuisine, you know, it's my roots,
0:08:37 > 0:08:38it's where it all started, I guess.
0:08:38 > 0:08:40And that's where my inspiration
0:08:40 > 0:08:43for a lot of what I do today still comes from.
0:08:49 > 0:08:53Home time for me is time with my friends, time with my family,
0:08:53 > 0:08:57and a lot of it involves entertaining and socialising.
0:08:57 > 0:08:59If you have a look at my cupboards...
0:09:02 > 0:09:05So, cooking at home, for me, it's more about relaxing
0:09:05 > 0:09:08and enjoying and doing things in a way
0:09:08 > 0:09:11where you can concentrate on your guests,
0:09:11 > 0:09:13as opposed to the plate of food that you're putting together.
0:09:13 > 0:09:15So for me, one pot cooking's a good thing.
0:09:15 > 0:09:18I love that because there's less washing-up to do.
0:09:18 > 0:09:19And then stuff that I can get together
0:09:19 > 0:09:22before everyone arrives and I can just put out onto the table,
0:09:22 > 0:09:24and then enjoy my guests' company.
0:09:25 > 0:09:28The lads are coming around. They're going to be hungry,
0:09:28 > 0:09:29and what I'm going to do for them
0:09:29 > 0:09:31is this lovely, hearty, fragrant biryani.
0:09:31 > 0:09:33So I've got some lovely shanks of lamb,
0:09:33 > 0:09:36which we cook with some aromatic spices
0:09:36 > 0:09:37and bake together with some rice.
0:09:37 > 0:09:39It's a real simple dish.
0:09:41 > 0:09:42So, first...
0:09:43 > 0:09:45..turmeric.
0:09:47 > 0:09:48Some earthy cumin.
0:09:51 > 0:09:53I've got some lovely coriander.
0:09:55 > 0:09:56To finish off, we've got some chilli.
0:09:56 > 0:09:59So what we've used here is a Kashmiri chilli.
0:09:59 > 0:10:02It's lovely and vibrant in colour, but not too hot.
0:10:02 > 0:10:04These are some of my favourite parts about cooking with spices,
0:10:04 > 0:10:06because you can really smell and see
0:10:06 > 0:10:08how the flavour is starting to develop.
0:10:08 > 0:10:09You can see how it's starting
0:10:09 > 0:10:11to react with all the other ingredients.
0:10:11 > 0:10:13It's amazing, actually, I love it.
0:10:16 > 0:10:19I think the thing I love about home cooking the most
0:10:19 > 0:10:20is I actually find it quite
0:10:20 > 0:10:22therapeutic, because, you know,
0:10:22 > 0:10:23right now, it's just me and this pot,
0:10:23 > 0:10:27and my mind is free to think and wander.
0:10:27 > 0:10:29It's downtime, really, cooking at home.
0:10:31 > 0:10:33Then pour over a load of water
0:10:33 > 0:10:35and let it simmer for an hour or so
0:10:35 > 0:10:37until the meat's nice and tender.
0:10:42 > 0:10:44When it's nice and tender, we're going to mix some yoghurt,
0:10:44 > 0:10:48some tomato, some fresh herbs of coriander and mint.
0:10:48 > 0:10:50I'm going to take a really good, generous amount of this.
0:10:50 > 0:10:52I'm going to bind that in with that,
0:10:52 > 0:10:54and then put our basmati rice in there.
0:10:56 > 0:10:58And then we're just going to bring it up to the boil,
0:10:58 > 0:11:00we're going to seal it with some dough...
0:11:01 > 0:11:05..whack it in the oven and forget about it until everyone's here.
0:11:16 > 0:11:18- Hello!- Hey, man!
0:11:20 > 0:11:22For me, cooking at home is just as satisfying
0:11:22 > 0:11:24as cooking at the restaurant,
0:11:24 > 0:11:27but obviously at home the pressure's not on.
0:11:27 > 0:11:29Oh, look at that!
0:11:29 > 0:11:30That looks amazing!
0:11:30 > 0:11:34You're not going to get a bad review from your mates, so, you know...
0:11:34 > 0:11:36but it's still nice to be able to put a plate of food
0:11:36 > 0:11:40in front of everyone that, you know, people equally enjoy.
0:11:41 > 0:11:43It's good.
0:11:45 > 0:11:47Oh, that is amazing.
0:11:47 > 0:11:48Everyone has a gift,
0:11:48 > 0:11:51and everyone has a gift to give to others, and, you know, for me,
0:11:51 > 0:11:52mine is food. I've got a love of food,
0:11:52 > 0:11:54and it's something that I can share
0:11:54 > 0:11:55with all my friends and my loved ones.
0:11:55 > 0:11:57- ALL:- Cheers!
0:12:14 > 0:12:18You can't come on over, in our view, without a terrine.
0:12:18 > 0:12:20Nah, it's the best kind of lazy person's
0:12:20 > 0:12:23let's-do-a-starter- for-a-dozen-people
0:12:23 > 0:12:24pork and chicken terrine.
0:12:24 > 0:12:27It's a delight to bring to the table and it's a delight to eat, too.
0:12:27 > 0:12:30And, with that, a fig and port compote.
0:12:30 > 0:12:32It's brilliant with a terrine.
0:12:35 > 0:12:37Now, a terrine needs a little bit of fat,
0:12:37 > 0:12:41so that's why we using pork belly, but I've taken the rind off,
0:12:41 > 0:12:43because that is a little bit too much.
0:12:43 > 0:12:44It's a good-looking terrine, this,
0:12:44 > 0:12:47because it's going to have the bacon plaited on the top,
0:12:47 > 0:12:49and you cut through it, and what I'm doing is I've got chicken breast,
0:12:49 > 0:12:51and cutting it into long slices,
0:12:51 > 0:12:55so you'll get sticks of chicken running through the terrine,
0:12:55 > 0:12:57and it really is a stunner.
0:12:57 > 0:13:00So most of this actually goes into the food processor.
0:13:00 > 0:13:03A top tip when you're making terrines,
0:13:03 > 0:13:05your blade and your cutter -
0:13:05 > 0:13:07stick it in the freezer for about half an hour
0:13:07 > 0:13:11before you actually come to use it, because, if you do that,
0:13:11 > 0:13:14then it doesn't heat the meat up and spoil it.
0:13:14 > 0:13:17The chicken needs to be marinated for about an hour.
0:13:17 > 0:13:19So it's some wine, white wine...
0:13:20 > 0:13:23..just some thyme leaves, we just want the leaves.
0:13:23 > 0:13:27Now, what we've done is rehydrated some apricots.
0:13:27 > 0:13:30Now everything basically just goes into the food processor here.
0:13:30 > 0:13:31It's really simple.
0:13:35 > 0:13:36In with your pistachios.
0:13:38 > 0:13:40In with a teaspoon of ground ginger.
0:13:42 > 0:13:43Zest of a lemon.
0:13:46 > 0:13:47Pepper.
0:13:48 > 0:13:49And some salt.
0:13:51 > 0:13:52Thyme.
0:13:52 > 0:13:56And, lastly, for my marinade, a splash of olive oil.
0:14:00 > 0:14:02The zest of a lemon.
0:14:06 > 0:14:07And we cover this chicken,
0:14:07 > 0:14:11and then we leave that to steep for about an hour or so.
0:14:11 > 0:14:13Shall I start prepping the tin up, Kingy?
0:14:13 > 0:14:16Why don't you? I love this bit, it's great.
0:14:16 > 0:14:18Because you want it to look a bit fancy, don't you?
0:14:18 > 0:14:21Oh, aye. We've got this proper terrine dish,
0:14:21 > 0:14:24but for years at home we just used an old loaf tin
0:14:24 > 0:14:26and wrapped it up in tinfoil.
0:14:26 > 0:14:29But first off, I need to stretch me bacon.
0:14:29 > 0:14:32And just over the back of a knife, just pull out your rashers.
0:14:34 > 0:14:36Right, I'm just going to give that a little pulse...
0:14:37 > 0:14:39..and then...
0:14:40 > 0:14:41..we add pork shoulder.
0:14:41 > 0:14:43I think the two types of pork,
0:14:43 > 0:14:48- in any kind of pork terrine, is essential, don't you?- It is, it is.
0:14:48 > 0:14:51We've got the pork belly, which is fatty, and then pork shoulder,
0:14:51 > 0:14:55it's a springy meat, so you have that textural difference.
0:14:56 > 0:14:58And the texture you want
0:14:58 > 0:15:00is a fine mince,
0:15:00 > 0:15:02not by any stretch of the imagination
0:15:02 > 0:15:04do you need it to be a paste.
0:15:07 > 0:15:09Because we've got a lot of subtle flavours going on,
0:15:09 > 0:15:12I wouldn't go for smoked bacon with this, or pancetta,
0:15:12 > 0:15:16just good, old-fashioned, fatty, streaky bacon is the one you want.
0:15:18 > 0:15:21Now, I'm going to start plaiting me bacon,
0:15:21 > 0:15:23and you'll see it's worth all this faff,
0:15:23 > 0:15:26because when the terrine comes out, you're going to think,
0:15:26 > 0:15:27"That's incredible!"
0:15:27 > 0:15:30So we'll start like that, like so, so you've got the cross there.
0:15:31 > 0:15:33Make sure it's down the bottom.
0:15:34 > 0:15:35Then just keep plaiting.
0:15:37 > 0:15:40I love doing stuff like this, because it's not difficult,
0:15:40 > 0:15:45but, when your guests come, by crikey it's impressive,
0:15:45 > 0:15:48and they will swear blind that you bought it.
0:15:48 > 0:15:50And it's just a lovely thing to do.
0:15:50 > 0:15:52I think a terrine of this size, as well,
0:15:52 > 0:15:54you're going to get 12 good slices.
0:15:54 > 0:15:56- You are, yeah.- So, basically, out of two chicken breasts
0:15:56 > 0:15:58and a minimal quantity of pork, you know,
0:15:58 > 0:16:01you've got a starter for 12 people.
0:16:01 > 0:16:04Oh, but for lunch, I love this, with some pickled onions, crusty bread,
0:16:04 > 0:16:06you know, you just can't beat it.
0:16:12 > 0:16:14So you need half the pork.
0:16:16 > 0:16:21Make sure you press it down, and it's even in the bottom.
0:16:23 > 0:16:26So you just lay the chicken down, strip by strip.
0:16:27 > 0:16:29- Look at that.- Perfect.
0:16:30 > 0:16:33- Hee-hee-hee!- I love food like this!
0:16:37 > 0:16:38Oh man, that's a good job.
0:16:38 > 0:16:40There you go.
0:16:40 > 0:16:44Now, let's just put a couple of strips down the middle,
0:16:44 > 0:16:47like so, and now these edge bits...
0:16:48 > 0:16:50See what I'm doing?
0:16:51 > 0:16:55Just fold those over, so it's all nicely tucked in.
0:16:55 > 0:16:59Now don't forget this is the bottom of the terrine,
0:16:59 > 0:17:00it's not the presentation side.
0:17:00 > 0:17:03- Oh, no.- What you do with the terrine is,
0:17:03 > 0:17:04you turn it over, and flip it out.
0:17:07 > 0:17:11Now, if you're doing this, like your mother used to do, in a loaf tin,
0:17:11 > 0:17:14you put tinfoil on the top, a couple of layers.
0:17:14 > 0:17:17I've got my posh terrine tin, so I pop the lid on,
0:17:17 > 0:17:21and we cook this in a bain-marie, which is basically a roasting tin,
0:17:21 > 0:17:24just off the boil water out the kettle,
0:17:24 > 0:17:27about two centimetres up the side of the tin.
0:17:27 > 0:17:33And we place that to cook gently in a preheated oven at 150 Celsius,
0:17:33 > 0:17:35for about an hour and a half.
0:17:35 > 0:17:36Have a look now and again,
0:17:36 > 0:17:39just to see that your roasting tin isn't going dry.
0:17:40 > 0:17:42Terrine's in the oven, it's doing its thing,
0:17:42 > 0:17:46so we thought we'd make the compote that we mentioned before, you see?
0:17:46 > 0:17:48So, we've got half a kilo of dried figs.
0:17:48 > 0:17:52Now we've put these in a massive glass of red wine,
0:17:52 > 0:17:55and they've been soaking for about half an hour.
0:17:55 > 0:17:56So we're going to pop those in a pan
0:17:56 > 0:17:58and we're going to cook them until they're mushy.
0:18:01 > 0:18:04Now, to spice up life, put two cloves in.
0:18:05 > 0:18:08A teaspoon of white wine vinegar.
0:18:08 > 0:18:13Half a teaspoon of salt and half a teaspoon of pepper.
0:18:13 > 0:18:16Just cook that until the figs go soft.
0:18:16 > 0:18:19Which will take about 20 minutes.
0:18:22 > 0:18:24Ooh, they've plumped up a treat.
0:18:24 > 0:18:25They certainly do, David.
0:18:25 > 0:18:27Well, it wouldn't be a fig and port compote without...
0:18:27 > 0:18:29- BOTH:- ..the port!
0:18:31 > 0:18:33A good, big glass of port.
0:18:35 > 0:18:37What you want to do, bring it up to temperature,
0:18:37 > 0:18:39let it simmer for a couple of minutes, job's a good 'un.
0:18:45 > 0:18:46I'll turn that off,
0:18:46 > 0:18:49I'll take half, put it in here and blitz it.
0:18:49 > 0:18:51So you've got some whole figs,
0:18:51 > 0:18:53and you've got some, like...like, jammy bits.
0:18:53 > 0:18:56I'm just going to put a little bit of juice in here, Dave.
0:18:56 > 0:18:58And just put a splash of olive oil in.
0:19:05 > 0:19:07Pop this back in here.
0:19:08 > 0:19:11Look at that. Freshen that up with some orange zest.
0:19:15 > 0:19:17Oh, that's perfect, Kingy.
0:19:17 > 0:19:18- Absolutely, isn't it just?- Yep.
0:19:20 > 0:19:23Now obviously you need to serve this cold.
0:19:23 > 0:19:25It's unctuous, bumptious.
0:19:27 > 0:19:30- Good.- I think that terrine should be just about to get out
0:19:30 > 0:19:31and ready to cool.
0:19:31 > 0:19:32Ooh!
0:19:32 > 0:19:35- There we are.- Hot terrine.
0:19:35 > 0:19:39I've got a funny feeling there'll be stuff goes over the top.
0:19:39 > 0:19:40Wow.
0:19:42 > 0:19:44- No, look at that.- Oh, there's a lot of liquid in there.
0:19:44 > 0:19:47Yep, it's kind of a bit swollen up.
0:19:47 > 0:19:50But we want to press it, so that it's a proper, firm terrine.
0:19:50 > 0:19:52Now, in the old days,
0:19:52 > 0:19:55my mum would use the weights from a weighing scales on the top.
0:19:55 > 0:19:57Or cans of beans.
0:19:57 > 0:19:59We, however, have got a brick.
0:19:59 > 0:20:02But it's the most perfect shape for the terrine.
0:20:03 > 0:20:04There you go.
0:20:04 > 0:20:07Now that has to go absolutely cold before we take it out.
0:20:07 > 0:20:10It's going to take, like, seven, eight hours?
0:20:10 > 0:20:12- Eight hours, yeah. - Or preferably overnight.
0:20:12 > 0:20:15- It should be all right for tonight. - Yeah, should be, mate.
0:20:34 > 0:20:36Well, this terrine has been here for about seven hours,
0:20:36 > 0:20:40so it's cooled down nicely, the brick's done it's job.
0:20:40 > 0:20:41- Certainly has.- Shall we try and
0:20:41 > 0:20:43- turn it out and garnish it? - I think we should.
0:20:46 > 0:20:47Oh, look at that.
0:20:51 > 0:20:52Ho-ho!
0:20:52 > 0:20:54Look at that! She's lovely.
0:20:54 > 0:20:56Wow, that's perfect.
0:20:57 > 0:21:00- And there's our compote.- Wow.
0:21:00 > 0:21:02Some thyme on the top.
0:21:03 > 0:21:05Give them a clue about what's to come.
0:21:07 > 0:21:08Lovely. Now the end piece
0:21:08 > 0:21:12is going to be sacrificial, i.e, cooks' perks.
0:21:12 > 0:21:13Oh, yes!
0:21:24 > 0:21:27Lovely. And I think we should try it.
0:21:33 > 0:21:35- Oh! - SI CHUCKLES
0:21:35 > 0:21:38Well, that's worth doing, it's really good.
0:21:38 > 0:21:41I tell you what, those textures work really well.
0:21:42 > 0:21:45Lovely flavour, lovely apricot through it, as well.
0:21:45 > 0:21:47Well, you know what?
0:21:48 > 0:21:50Come on over, cos it's worth it.
0:22:03 > 0:22:04DOG WHINES
0:22:05 > 0:22:08Nothing beats home-made comfort food,
0:22:08 > 0:22:11but it's always nice to have someone else cook for you.
0:22:13 > 0:22:14Thankfully, all over the country,
0:22:14 > 0:22:18there are tasty places that make us feel right at home,
0:22:18 > 0:22:20and keep enticing us back.
0:22:22 > 0:22:23My name's Louise,
0:22:23 > 0:22:26and I'm the owner of Word Of Mouth Cafe
0:22:26 > 0:22:29here in the market town of Evesham.
0:22:29 > 0:22:32- Are you being served?- No, can I have a tea and a coffee, please?
0:22:32 > 0:22:35When we came here, we didn't know anyone
0:22:35 > 0:22:39and we wanted to make a cafe that felt part of the community
0:22:39 > 0:22:42so we would get to know people, as well.
0:22:42 > 0:22:45So it felt so important for us as a family
0:22:45 > 0:22:49to make this an extension of our family.
0:22:49 > 0:22:52- Bye!- Bye, thank you!- Bye!
0:22:55 > 0:22:57We like to make food for people
0:22:57 > 0:23:00that have got food intolerances, food allergies.
0:23:00 > 0:23:05All our soups and stews are either vegetarian or vegan, gluten-free.
0:23:07 > 0:23:09One thing we're really proud of is our falafels.
0:23:09 > 0:23:11They are relatively simple to make,
0:23:11 > 0:23:13the hardest thing is to remember
0:23:13 > 0:23:15to soak your chickpeas the night before.
0:23:15 > 0:23:20We serve them with a traditional home-made hummus, some tahini,
0:23:20 > 0:23:24sweet chilli sauce, nice warm pitta bread and a delicious mixed salad.
0:23:24 > 0:23:29That's the most wonderful lunch you could have.
0:23:34 > 0:23:37We like to have somewhere where, if you've got an allergy,
0:23:37 > 0:23:39you can bring your friends, your family,
0:23:39 > 0:23:41and there's going to be something for all of you,
0:23:41 > 0:23:44and you can all enjoy a lovely afternoon out.
0:23:50 > 0:23:52We've got loads of books everywhere.
0:23:52 > 0:23:58We sponsor a boy in Uganda, and we have done for the last six years.
0:23:58 > 0:24:02Every time somebody buys a book for £1.50, it goes in a pot,
0:24:02 > 0:24:04and we pay his school fees.
0:24:06 > 0:24:11Customers bring in books, bags and boxes of books, to help,
0:24:11 > 0:24:13and we are so proud of what we're doing.
0:24:13 > 0:24:16Not us personally, but us as a cafe...
0:24:18 > 0:24:20..are helping transform a little boy's life.
0:24:24 > 0:24:27When we opened, I hoped that I would
0:24:27 > 0:24:30feel the way I feel now about this place,
0:24:30 > 0:24:34and I do, of what we've managed to make,
0:24:34 > 0:24:39and I hope that our customers do love us as much as we love them.
0:24:40 > 0:24:42When I was setting up my business,
0:24:42 > 0:24:44I came over here looking for a sandwich,
0:24:44 > 0:24:45and I've been coming back ever since.
0:24:45 > 0:24:48You can't help it, it's just really good in here.
0:24:48 > 0:24:50I suppose because I've been coming so long,
0:24:50 > 0:24:52now I feel I've got friends here.
0:24:53 > 0:24:56It's something a bit different and a bit special,
0:24:56 > 0:24:57and we're very lucky to have it.
0:24:57 > 0:25:00If Evesham did not have something like Word Of Mouth
0:25:00 > 0:25:04serving the community, I think it'd be a far, far worse place to be.
0:25:04 > 0:25:06We'd just hate to lose this place.
0:25:06 > 0:25:08It's definitely a one-off.
0:25:26 > 0:25:29Why don't you come on over and have a French dip with us?
0:25:29 > 0:25:31- Why don't you?- It's not wrong.
0:25:31 > 0:25:34It's a beautiful, hot sirloin beef sandwich.
0:25:34 > 0:25:36You make the gravy on the side in a pot,
0:25:36 > 0:25:40so as you eat your French bread sandwich, you dip it in gravy,
0:25:40 > 0:25:42and that's called a French dip.
0:25:44 > 0:25:48The most wonderful sirloin, wonderful gravy, what's not to love?
0:25:48 > 0:25:50I'd come round to my house for that.
0:25:50 > 0:25:52Well, you have come round to my house for that.
0:25:52 > 0:25:55- We've been it for doing yonks!- Yours was a bit different, wasn't it?
0:25:55 > 0:25:57It was, it was. What we do is,
0:25:57 > 0:25:59we take a whole sirloin, and we do this rub,
0:25:59 > 0:26:01and basically put this rub on it,
0:26:01 > 0:26:04you sear it off first with some beef dripping here,
0:26:04 > 0:26:08in a hot pan, fat side down first.
0:26:08 > 0:26:11But the rub is essentially the same as all those years ago.
0:26:11 > 0:26:15I've got pepper, English mustard, sea salt...
0:26:17 > 0:26:19..and thyme.
0:26:19 > 0:26:22The reason that we're searing this off is just to keep
0:26:22 > 0:26:24all the juices and loveliness in,
0:26:24 > 0:26:28and also you get a lovely colour on your sirloin.
0:26:28 > 0:26:31Another thing is, and we've said it time and time again,
0:26:31 > 0:26:34before you embark on any cooking with beef,
0:26:34 > 0:26:37always start with the meat at room temperature,
0:26:37 > 0:26:38it really does make a difference.
0:26:42 > 0:26:45Right, I think we're there with the searing, I want to turn that off.
0:26:45 > 0:26:49Now, obviously, it's going to be hot, so...
0:26:50 > 0:26:53..just sprinkle first on top...
0:26:54 > 0:26:58..and then what you start to do is just rub it in like that.
0:26:58 > 0:27:02And what this does, it forms a really, really lovely crust,
0:27:02 > 0:27:06and that crust is so flipping tasty.
0:27:07 > 0:27:11- It's great.- So what I've done is I've got shallots,
0:27:11 > 0:27:12put them like this,
0:27:12 > 0:27:15so this is going to keep the meat just off the bottom of the dish,
0:27:15 > 0:27:18but also the onion is going to help the resting juices.
0:27:18 > 0:27:21It's all about the gravy, this dish.
0:27:21 > 0:27:23First, I'm going to deglaze the pan.
0:27:23 > 0:27:25It's what both our mums used to do,
0:27:25 > 0:27:28was put some water or stock in the bottom of the roasting dish.
0:27:28 > 0:27:31It kind of just helped the gravy along a little bit.
0:27:31 > 0:27:33Well, it also prevents the cooking juices,
0:27:33 > 0:27:36for when they hit the hot roasting pan, from burning.
0:27:36 > 0:27:38Oh, look at that.
0:27:38 > 0:27:40Beautiful.
0:27:40 > 0:27:43Sits on the top of Dave's trivet, like that, with the onions.
0:27:45 > 0:27:48The cooking time depends on how you like your beef.
0:27:48 > 0:27:51We're going for a rare to medium rare,
0:27:51 > 0:27:53so for a piece of beef like that,
0:27:53 > 0:27:57reckon to cook this in a hot oven, 220 degrees Celsius,
0:27:57 > 0:27:59for about 25 to 30 minutes,
0:27:59 > 0:28:02then it's going to rest for about 20 minutes, too.
0:28:06 > 0:28:09Right, we'll see you in half an hour, my friend.
0:28:12 > 0:28:15Which gives us time to make the gravy. The gravy!
0:28:17 > 0:28:20And this is a really thick, unctuous mushroom gravy.
0:28:20 > 0:28:25We start the gravy with a finely chopped shallot.
0:28:25 > 0:28:28Some sliced button mushrooms and butter.
0:28:28 > 0:28:30I think there is a great tradition
0:28:30 > 0:28:32of dipping your bread in, isn't there?
0:28:32 > 0:28:34We've done it for years, I mean, look, well, you can remember, like,
0:28:34 > 0:28:37- the Christmas dinners we used to have.- Oh, gosh.- Christmas morning,
0:28:37 > 0:28:39we'd get up, me mam had cooked the turkey overnight,
0:28:39 > 0:28:40don't ask me how she did it.
0:28:40 > 0:28:41And Stella King's turkey
0:28:41 > 0:28:44was the moistest, most succulent turkey I've ever had.
0:28:44 > 0:28:47All the cooking juices used to be there. What did Mam used to do?
0:28:47 > 0:28:48She used to make some home-made bread,
0:28:48 > 0:28:52it'd be on the table in the morning, you'd come past, rip a big bit off,
0:28:52 > 0:28:54open the oven, lift the tinfoil,
0:28:54 > 0:28:58dunk it in to the cooking juices from the turkey, bit of salt on it,
0:28:58 > 0:29:00job's a good 'un. Off you went.
0:29:00 > 0:29:03I can still remember one Christmas Day morning, I'm sitting there,
0:29:03 > 0:29:07nursing a hangover and a cup of coffee, and all of a sudden,
0:29:07 > 0:29:08kitchen door flew open,
0:29:08 > 0:29:12boxer shorts flew past, yelling, "Turkey dippers!"
0:29:12 > 0:29:13And he was in the oven,
0:29:13 > 0:29:15and he come out covered in grease and turkey dripping,
0:29:15 > 0:29:18and Stella says, "He's been doing that since he was three".
0:29:21 > 0:29:23Right, we're going to start with onions.
0:29:23 > 0:29:26Yeah. And now we bung in the mushrooms.
0:29:26 > 0:29:29And we cook that until the onions take on a little bit of colour.
0:29:31 > 0:29:32Put some garlic in.
0:29:32 > 0:29:34And some thyme.
0:29:36 > 0:29:38Now, we want a big spoon of flour,
0:29:38 > 0:29:40because we want the gravy quite thick
0:29:40 > 0:29:42because it's got to cling to your French stick.
0:29:42 > 0:29:47And if you don't push a load of heat through it, it tastes floury.
0:29:47 > 0:29:50Now, we are going to bring together with red wine.
0:29:51 > 0:29:57That'll do. And just cook that until the red wine has reduced by half.
0:30:02 > 0:30:05Now, we're still going to use the stock that comes out of our sirloin,
0:30:05 > 0:30:07but we are going to give it a bit of a help,
0:30:07 > 0:30:09so this is good beef stock.
0:30:12 > 0:30:15But this is the secret weapon.
0:30:15 > 0:30:16Demi-glace.
0:30:16 > 0:30:18It's a twice-reduced stock
0:30:18 > 0:30:20that's long been the secrets of restaurants.
0:30:20 > 0:30:23You can make your own. It's a stock that's boiled away
0:30:23 > 0:30:25until it's half its volume.
0:30:25 > 0:30:28Now, we want to cook that until this has reduced by about a third.
0:30:28 > 0:30:30Do you reckon the beef is done, Kingy?
0:30:30 > 0:30:31I reckon it is.
0:30:33 > 0:30:35Just as important as the cooking time is the resting time,
0:30:35 > 0:30:38so this is going to rest for 25 minutes.
0:30:38 > 0:30:42And whilst the beef's resting, it's still actually cooking.
0:30:42 > 0:30:45And it will go up another ten degrees on the inside.
0:30:45 > 0:30:47Let me cover it.
0:30:49 > 0:30:51Now, this is the thing, mate, isn't it?
0:30:51 > 0:30:53This is what we're after.
0:30:53 > 0:30:55A little slurp, do you reckon?
0:30:55 > 0:30:56Yeah.
0:30:56 > 0:30:58Hee, hee, hee, hee, hee!
0:30:59 > 0:31:02Right, now, let's just bring that up to temperature a bit.
0:31:04 > 0:31:07And that just goes in there.
0:31:10 > 0:31:13I think that's another ten minutes, give the beef another ten.
0:31:13 > 0:31:14Then we're laughing.
0:31:19 > 0:31:20Let's look at this meat.
0:31:21 > 0:31:23Oh, yeah.
0:31:23 > 0:31:24I'll just take that off.
0:31:27 > 0:31:28That's it.
0:31:31 > 0:31:32Oh, it's perfect.
0:31:32 > 0:31:33It's perfect.
0:31:35 > 0:31:37Now, that's thick and lustrous.
0:31:37 > 0:31:40What we're going to do now is chop in some tarragon.
0:31:52 > 0:31:54Well, that's a plate of meat.
0:31:54 > 0:31:55And that...
0:31:57 > 0:31:58..is a French dip.
0:32:01 > 0:32:03Just a smear down there.
0:32:03 > 0:32:04Now...
0:32:08 > 0:32:10For a bit of lubrication.
0:32:16 > 0:32:18You dip it in mushroom gravy...
0:32:25 > 0:32:27Oh, vive la France!
0:32:36 > 0:32:39Everyone has their favourite family dishes,
0:32:39 > 0:32:41delicious meals that remind us of home.
0:32:42 > 0:32:45But we are a creative bunch, too,
0:32:45 > 0:32:48rustling up scrumptious new recipes to wow our loved ones.
0:32:48 > 0:32:51These are our inheritance dishes.
0:32:52 > 0:32:56And they'll be feeding our families for generations to come.
0:33:01 > 0:33:03My name is Lysandros,
0:33:03 > 0:33:07I'm a second-generation Greek Cypriot, born in Cardiff,
0:33:07 > 0:33:12and growing up we had Greek Cypriot values instilled in us
0:33:12 > 0:33:15and along with that comes the food aspect.
0:33:15 > 0:33:19That's a really big part of our lives, I suppose.
0:33:19 > 0:33:22And there's constantly some sort of cooking going on,
0:33:22 > 0:33:26when you go to visit your relatives or even if we are cooking at home,
0:33:26 > 0:33:28usually, the kind of question that comes after,
0:33:28 > 0:33:29"Hello, how are you doing?"
0:33:29 > 0:33:32is, "Are you hungry, do you want something to eat?
0:33:32 > 0:33:35And we are kind of encouraged to get involved, as well.
0:33:37 > 0:33:42Lysandros? Do you want to come and help me wrap some of these, please?
0:33:44 > 0:33:45- Hello.- Hi, thank you.
0:33:45 > 0:33:47My favourite.
0:33:47 > 0:33:48There's the plate.
0:33:51 > 0:33:53Family get-togethers are very important.
0:33:53 > 0:33:56They happen quite often in our house.
0:33:56 > 0:33:58Everyone kind of has their own task.
0:33:58 > 0:34:00For example, Mum might be in the kitchen prepping,
0:34:00 > 0:34:04Dad will be out of the barbecue, covered in charcoal.
0:34:04 > 0:34:06You know, flames everywhere.
0:34:06 > 0:34:09And it's kind of like this organised chaos.
0:34:17 > 0:34:19My father has a passion for barbecuing.
0:34:19 > 0:34:21It has been there ever since I can remember, really,
0:34:21 > 0:34:24and that's really influenced me a lot.
0:34:24 > 0:34:26All throughout growing up, we've had these barbecues.
0:34:26 > 0:34:28He toys with different methods.
0:34:28 > 0:34:30He gets his friends to weld him
0:34:30 > 0:34:31different types of barbecues
0:34:31 > 0:34:34until he gets the pinnacle of barbecues.
0:34:34 > 0:34:36We're kind of at that stage now
0:34:36 > 0:34:38where we've seen all these methods develop
0:34:38 > 0:34:41and different techniques of cooking the meat
0:34:41 > 0:34:43to keep it tender and succulent.
0:34:49 > 0:34:52Souvlaki traditionally is small pieces of meat,
0:34:52 > 0:34:55cooked over a charcoal and served in a pitta bread.
0:34:59 > 0:35:00That does look amazing.
0:35:03 > 0:35:06In Cyprus, if you were to have a pork souvlaki,
0:35:06 > 0:35:09they don't marinate the meat, they just salt it.
0:35:09 > 0:35:11They place it in the pitta with lemon juice,
0:35:11 > 0:35:12chopped parsley and onions.
0:35:12 > 0:35:14That's kind of what you get.
0:35:14 > 0:35:19We've taken that and we've put our own marinade on the meat,
0:35:19 > 0:35:20so we'll marinade the pork in wine,
0:35:20 > 0:35:22crushed coriander seeds
0:35:22 > 0:35:25and we've got a bit of a take on the salad, as well.
0:35:25 > 0:35:27There you go. Enjoy it.
0:35:27 > 0:35:29Thank you very much. Thank you. Oh, my God!
0:35:31 > 0:35:35We make the home-made sauces, Tzatziki and hummus,
0:35:35 > 0:35:38which they don't regularly use in Cyprus.
0:35:38 > 0:35:41We also add charcoaled halloumi cheese to the pitta,
0:35:41 > 0:35:43which is not a common thing in Cyprus.
0:35:45 > 0:35:47You want it the Cypriot way or do you want it the new way?
0:35:47 > 0:35:49Uh, the Cypriot way with a twist.
0:35:49 > 0:35:53I've got to say that my parents are impressed with what I'm doing.
0:35:53 > 0:35:55It takes a lot to please my dad over the charcoal
0:35:55 > 0:35:58but I seem to have got his seal of approval.
0:35:59 > 0:36:01Cheers, everyone.
0:36:01 > 0:36:02- ALL:- Cheers!
0:36:03 > 0:36:04Nice food.
0:36:04 > 0:36:07My kids are going to be barbecuing from the time they can walk.
0:36:07 > 0:36:10That's a given. If they haven't got their grandfather on it,
0:36:10 > 0:36:13I will be on it. Definitely,
0:36:13 > 0:36:15I'll be passing the tips and tricks down,
0:36:15 > 0:36:18and no doubt I'll be looking over their shoulders,
0:36:18 > 0:36:20surveying their kind of cooking,
0:36:20 > 0:36:22seeing if it's up to scratch, just like I had.
0:36:41 > 0:36:43Come on over, we've got food to share.
0:36:43 > 0:36:46Yeah. Tear and share.
0:36:46 > 0:36:51A tear and share chorizo, cheese and chive bread.
0:36:52 > 0:36:54- You're going to love it. - But we've got to have something
0:36:54 > 0:36:56to dip it into, haven't we, for our chums?
0:36:56 > 0:36:58It would be wrong not to, Dave.
0:36:58 > 0:36:59So, with your tear and share bread,
0:36:59 > 0:37:02you will have a whacking big bowl of wild mushroom soup.
0:37:05 > 0:37:07So, to kick it off with, Dave is going to make the dough,
0:37:07 > 0:37:10I'm going to make what goes through the dough, which is,
0:37:10 > 0:37:13as Dave was saying before, chorizo, so we're going to do that.
0:37:13 > 0:37:15I'm going to chop it, we've got some chives
0:37:15 > 0:37:19and I want to grate some lovely, lovely mature cheese.
0:37:19 > 0:37:21So, I'll crack on with that.
0:37:21 > 0:37:25For the bread, I've got my flour and a teaspoon of salt.
0:37:27 > 0:37:29Some dried yeast.
0:37:29 > 0:37:32About a sachet. To feed the yeast, put in some honey...
0:37:34 > 0:37:37..and two big spoons of olive oil.
0:37:37 > 0:37:40And we're going to work together, into a dough,
0:37:40 > 0:37:43with some warm water and make bread.
0:37:45 > 0:37:47I used to make a lot of flavoured breads.
0:37:47 > 0:37:48I went through a phase of it.
0:37:50 > 0:37:52We could put your bits in now, couldn't we,
0:37:52 > 0:37:54- and knead them into the dough, do you think?- Yeah, absolutely, man.
0:38:00 > 0:38:05Just keep going until you've worked all your chives and sausage
0:38:05 > 0:38:09and cheese into the bread. I mean, don't worry.
0:38:09 > 0:38:11The bread will rise with all this stuff in it.
0:38:11 > 0:38:14You know the dough has taken on a red hue
0:38:14 > 0:38:16from the chorizo, haven't they?
0:38:16 > 0:38:18And as the bread cooks,
0:38:18 > 0:38:20the fat from the chorizo is going to go into the bread
0:38:20 > 0:38:23- and you will get a nice dribble on. - Oh, yeah.
0:38:23 > 0:38:25A bit of oil on the bowl...
0:38:25 > 0:38:27So it comes out in one piece.
0:38:30 > 0:38:32And you pop this out of the draught...
0:38:34 > 0:38:37..for an hour or so, until it's doubled in size.
0:38:46 > 0:38:47- Nice cuppa.- Oh, lovely.
0:38:54 > 0:38:56Well, look at that.
0:38:58 > 0:38:59Now, we are going to knock that back,
0:38:59 > 0:39:02because we're going to hope for a second rising.
0:39:02 > 0:39:03You'll get lighter bread.
0:39:03 > 0:39:06While Dave is doing that, I'm just chopping some shallots
0:39:06 > 0:39:09to start the base of the soup.
0:39:09 > 0:39:12Now, I'm going to make about eight rolls.
0:39:14 > 0:39:16The slower that you prove bread, the better the bread,
0:39:16 > 0:39:19because obviously the bread's got more time to develop its flavour.
0:39:19 > 0:39:21Now, buns.
0:39:21 > 0:39:25If you press and roll, you can really knock them back.
0:39:27 > 0:39:30And they'll go hard - and, look, you are left with buns.
0:39:30 > 0:39:33Butter, in the pan, and we are going to saute off the shallots.
0:39:38 > 0:39:39So, we'll put one in the middle.
0:39:39 > 0:39:43Now, they will grow and expand and join as one.
0:39:43 > 0:39:47The nice thing about tear and share bread is it's not all crust.
0:39:47 > 0:39:50As you tear your pebble off, you get nice soft bits, don't you?
0:39:50 > 0:39:53- You do.- Leave them to prove for about another half an hour.
0:39:53 > 0:39:58- That will do fine.- As soon as the butter starts to foam,
0:39:58 > 0:40:00that's a good indicator that it's to temperature
0:40:00 > 0:40:02and you can start to put the ingredients in to cook.
0:40:02 > 0:40:05I've got button mushrooms and chestnut mushrooms.
0:40:05 > 0:40:10I've got porcini, I've got girolles, and I've got portobellini.
0:40:10 > 0:40:16The secret, I think, to mushroom soup is you need a lot of mushrooms.
0:40:21 > 0:40:23The porcini can go in.
0:40:23 > 0:40:26The porcini's almost like the stock cube of the mushroom world.
0:40:26 > 0:40:28It just intensifies the flavour.
0:40:28 > 0:40:31So, I've just put the garlic in there,
0:40:31 > 0:40:34some salt, a good twist of pepper.
0:40:36 > 0:40:39And some lovely fresh...
0:40:40 > 0:40:42..thyme.
0:40:43 > 0:40:44The lid on.
0:40:44 > 0:40:46Five minutes.
0:40:47 > 0:40:50Bit of a moulder, then we'll start to add our stock.
0:40:55 > 0:40:57Oh, they've dropped. Haven't they?
0:40:57 > 0:40:58Just look at that.
0:40:58 > 0:41:01But my bread rolls have certainly not.
0:41:02 > 0:41:04I hope. Oh, yes!
0:41:04 > 0:41:06It's like a daisy wheel of flavour.
0:41:06 > 0:41:09What I need to do now is a nice eggy wash
0:41:09 > 0:41:12and grate more cheese on the top.
0:41:12 > 0:41:14I'm going to add our stock.
0:41:14 > 0:41:15Chicken.
0:41:15 > 0:41:18A little masala, just for a note of sweetness.
0:41:18 > 0:41:22And just to bring all those lovely savoury flavours out,
0:41:22 > 0:41:24a little bit of lemon juice.
0:41:26 > 0:41:29We'll bring that to the boil for Dave to blend it.
0:41:29 > 0:41:30Beautiful.
0:41:32 > 0:41:33So, these girolles,
0:41:33 > 0:41:37I'm just going to saute these off with a little butter, some parsley,
0:41:37 > 0:41:39a little bit of salt, a little bit of pepper
0:41:39 > 0:41:42and we are just going to make them look really, really nice
0:41:42 > 0:41:44on the top of that beautiful soup.
0:41:44 > 0:41:46Right, now we need to pop these into a preheated oven,
0:41:46 > 0:41:51200 Celsius with a fan oven, for about 20-25 minutes,
0:41:51 > 0:41:54until golden, huge and bubbling with joy and flavour.
0:41:57 > 0:41:58Ta-da!
0:42:14 > 0:42:16While Dave's blending it, we are going to add the cream now.
0:42:23 > 0:42:25Throw a little bit of parsley in with the girolles.
0:42:28 > 0:42:29DAVE LAUGHS
0:42:31 > 0:42:33It's like a sunflower of dough.
0:42:38 > 0:42:40Oh, wow!
0:42:45 > 0:42:46You know, Si,
0:42:46 > 0:42:48I think that's probably
0:42:48 > 0:42:51the most perfect bowl of mushroom soup I've ever seen,
0:42:51 > 0:42:53and with that bread, it's madly good, isn't it?
0:42:53 > 0:42:56- It works. - And all you do is just tear...
0:42:57 > 0:43:01..and share. It's best to let it cool down a bit first, though.
0:43:01 > 0:43:02Yes, cos it's really hot!
0:43:02 > 0:43:04But look at that. That's good bread.
0:43:04 > 0:43:06- It's beautiful. - Worth the effort, isn't it?
0:43:06 > 0:43:09- Definitely.- So, next time you're hungry, come on over.
0:43:09 > 0:43:11May as well, aye.