0:00:06 > 0:00:10We've travelled the world and eaten everywhere, from roadside bars
0:00:10 > 0:00:13to restaurants with Michelin stars.
0:00:13 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:26Coming into a warm kitchen filled with the aroma of
0:00:26 > 0:00:28a tasty meal bubbling away.
0:00:29 > 0:00:31It's one of life's great pleasures.
0:00:34 > 0:00:38'Lovingly prepared dishes with flavours that pack a punch.
0:00:38 > 0:00:41'It's the perfect way to put smiles
0:00:41 > 0:00:44'on the faces of your nearest and dearest.
0:00:46 > 0:00:51'We'll also reveal the fascinating stories behind iconic dishes.'
0:00:51 > 0:00:54- Who makes the best spaghetti? - You.- Right answer.
0:00:54 > 0:00:57Who's going to have the first piece? Oh.
0:00:57 > 0:01:01Discover the secrets to producing quality ingredients. And...
0:01:01 > 0:01:03Service!
0:01:03 > 0:01:06..find out what chefs like to cook on their days off.
0:01:06 > 0:01:08- Whoa! Look at that!- That's amazing.
0:01:08 > 0:01:11This is much easier and much quicker.
0:01:12 > 0:01:16There's nothing quite as comforting as simple home cooking.
0:01:29 > 0:01:33Today, dishes you might find down your local.
0:01:33 > 0:01:38Hearty and warming, with a fresh take on a traditional pud.
0:01:38 > 0:01:41New ideas for familiar favourites.
0:01:41 > 0:01:43We're talking pub grub.
0:01:43 > 0:01:46You know, there once was a time when you went down the rub-a-dub-dub,
0:01:46 > 0:01:49where the last thing you got was a plate of grub-a-grub-grub.
0:01:49 > 0:01:50- That's true, yeah!- It was.
0:01:50 > 0:01:53Yes, it was a bag of crisps and that was it.
0:01:53 > 0:01:56Pub food has come on leaps and bounds.
0:01:56 > 0:01:59From your humble backstreet boozer
0:01:59 > 0:02:02- to your Michelin-starred kind of gastropub.- Yeah.
0:02:02 > 0:02:05But fishcakes, in one form or another,
0:02:05 > 0:02:08- has always been on the menu of both. - They have.
0:02:14 > 0:02:16This is a proper fishcake.
0:02:16 > 0:02:20- It's not loads of spuds with a fishy flavour.- No, it's not. It's good.
0:02:20 > 0:02:24It's a good balance, this. So I'm going to start the mash, David.
0:02:24 > 0:02:26We're going to poach this salmon beautifully,
0:02:26 > 0:02:27a little court bouillon.
0:02:27 > 0:02:30And flake some hot smoked salmon to give it a nice savoury,
0:02:30 > 0:02:32kind of umami thing.
0:02:32 > 0:02:35So first off, I've got some milk in this plan.
0:02:35 > 0:02:36Put a bay leaf in.
0:02:38 > 0:02:41Some peppercorns, just to flavour it a little bit.
0:02:41 > 0:02:44- Go on, let's have some dill stalks in this as well.- Go on, why not?
0:02:44 > 0:02:48But to go with this, we're going to make some home-made tartare sauce.
0:02:48 > 0:02:50But it's a dill tartare sauce.
0:02:50 > 0:02:53- You know what, I think it's just that little bit nicer.- It's lovely.
0:02:53 > 0:02:57It's a lovely recipe, this. And it's quite simple, as you'll see.
0:02:57 > 0:02:59Just float the salmon in there.
0:02:59 > 0:03:02Pop the lid on, and give it about five minutes.
0:03:04 > 0:03:07Top tip when you're using a ricer. Don't overfill it.
0:03:07 > 0:03:09Remember once, we passed a potato through it twice.
0:03:09 > 0:03:13- We thought we'd get it finer and finer.- Doesn't.- No, no.
0:03:13 > 0:03:17We released all sorts of gluten and created edible wallpaper paste.
0:03:17 > 0:03:19This is hot smoked salmon.
0:03:19 > 0:03:24Lovely flaked on a salad, but it can be quite salty, which is why we'll
0:03:24 > 0:03:28taste the mixture before we do it, and just kind of flake it up a bit.
0:03:28 > 0:03:29And pop that in there.
0:03:31 > 0:03:33You know what, people often ask, "Where did you two meet?"
0:03:33 > 0:03:35Well, we met in a pub.
0:03:35 > 0:03:37We did! It was brilliant.
0:03:37 > 0:03:42We were both working on a Catherine Cookson drama, and we were crew.
0:03:42 > 0:03:46And you were in your 20s, I was in my late 20s.
0:03:46 > 0:03:48And...
0:03:48 > 0:03:54I saw this tall, old hippie standing by the pool table,
0:03:54 > 0:03:57and everybody was there. It was like, they're all television people,
0:03:57 > 0:03:59for lunch and that. They say,
0:03:59 > 0:04:02"Oh, I'll just have the spritzer and the vegetable sandwich."
0:04:02 > 0:04:05And he said, "Julian! What's the curry?
0:04:05 > 0:04:07"I'll have that, an Ambridge, and a pint of this."
0:04:07 > 0:04:10And I just said, "Well, I'll have what he's having."
0:04:10 > 0:04:13- So then joined in the pool and been friends ever since.- That was it.
0:04:13 > 0:04:15I'm going to use my hands for this.
0:04:15 > 0:04:19Just give it a little mix while we wait for the...
0:04:19 > 0:04:21Yeah, not too far off.
0:04:21 > 0:04:23Oh, that's all right.
0:04:24 > 0:04:25Beautiful.
0:04:27 > 0:04:30So, just flake that.
0:04:30 > 0:04:33Let's just get this skin off.
0:04:35 > 0:04:38Put that in. And see, it's quite a lot of fish.
0:04:38 > 0:04:40Which is what we want.
0:04:40 > 0:04:46Wash your hands, and then get stuck in. Because you need to get this...
0:04:46 > 0:04:48- Is it hot, that salmon? - ..all evenly distributed.
0:04:48 > 0:04:50It's quite hot, but not too bad.
0:04:50 > 0:04:53'Chill in the freezer for ten minutes if possible,
0:04:53 > 0:04:57'just to firm up before you start the process of coating them.'
0:04:57 > 0:04:59- Tell you what we could do. - What, mate?
0:04:59 > 0:05:01We could make the dill tartare sauce while we're waiting.
0:05:01 > 0:05:04- Do you want to man the beast? - I'll man the beast.- Right.
0:05:04 > 0:05:08We start off the process with an egg yolk.
0:05:08 > 0:05:11- The dexterity of it!- I know.
0:05:11 > 0:05:13The egg yolk goes in.
0:05:15 > 0:05:17- Perfect.- Little bit of salt. Pinch of salt,
0:05:17 > 0:05:20and then a teaspoon of Dijon mustard.
0:05:23 > 0:05:25Just a little bit of oil, just to get it going.
0:05:25 > 0:05:28I think we'll give that a zip-de-doo-dah first.
0:05:28 > 0:05:30Right, because we want...
0:05:30 > 0:05:32It's all about emulsification across the nation.
0:05:32 > 0:05:37- And then just a tiny drip. - Tiny drip. Yeah, that'll be lush.
0:05:40 > 0:05:42The trick to making mayonnaise or indeed tartare sauces,
0:05:42 > 0:05:46is endless, relentless, gentle stream of oil.
0:05:49 > 0:05:53Yeah, once it starts to grip, you're off, isn't it?
0:05:53 > 0:05:56I think that's it. It's starting to turn in on itself, isn't it?
0:05:56 > 0:05:57- Perfect.- Perfect.
0:05:59 > 0:06:01I will chop some cornichons.
0:06:01 > 0:06:04I will chop some capers.
0:06:04 > 0:06:07So I want about four tablespoons of chopped cornichons,
0:06:07 > 0:06:10three tablespoons of chopped capers.
0:06:10 > 0:06:12So we put all that in, there's two tablespoons there.
0:06:12 > 0:06:14Cornichons.
0:06:15 > 0:06:17And we'll just get, we'll chop some chives.
0:06:21 > 0:06:23Oh, lovely.
0:06:23 > 0:06:25You know, that's what I call tartare sauce.
0:06:25 > 0:06:26That is tartare sauce.
0:06:29 > 0:06:30Thank you, mate.
0:06:31 > 0:06:35Oh, that's perfect. Oh, yes!
0:06:35 > 0:06:37Wow! Oh, yes.
0:06:37 > 0:06:39Well, we'll just put this in the fridge and it'll be
0:06:39 > 0:06:41tartare, see you later!
0:06:43 > 0:06:45- Fishcakes!- Yes!- The time has come.
0:06:45 > 0:06:47It certainly has!
0:06:47 > 0:06:48I've got some flour.
0:06:52 > 0:06:54This is what everybody calls pane-ing,
0:06:54 > 0:06:57which basically means "put it in crumbs."
0:06:57 > 0:07:00We're using panko breadcrumbs.
0:07:00 > 0:07:01You know, like the Japanese ones.
0:07:01 > 0:07:03Do you know, in a funny sort of way,
0:07:03 > 0:07:06I quite like those orange breadcrumbs that my mum used to use.
0:07:06 > 0:07:09- Yes.- They're not right, but you know what I mean. They're ornamental.
0:07:09 > 0:07:11So, to form your fishcakes,
0:07:11 > 0:07:14just take some of the mixture,
0:07:14 > 0:07:16and then just push it together.
0:07:17 > 0:07:19In your hands.
0:07:22 > 0:07:24Get some heat. And we want...
0:07:26 > 0:07:28..the fishcakes to be golden.
0:07:28 > 0:07:32And the trick to that is to put some butter in with the oil.
0:07:35 > 0:07:36Pat them out.
0:07:37 > 0:07:38Nice and gently.
0:07:39 > 0:07:41So we dip it in flour.
0:07:44 > 0:07:46In egg.
0:07:46 > 0:07:49Make sure it's nicely coated. And then in the crumbs.
0:07:49 > 0:07:50And really dredge it.
0:07:52 > 0:07:55And just float it into the oil and butter, and repeat.
0:07:57 > 0:08:01Some children are a bit odd about fish.
0:08:01 > 0:08:03Somehow, they don't see fishcakes as being fishy.
0:08:03 > 0:08:06- Yeah, they don't see them as intimidating at all, do they?- Nah.
0:08:06 > 0:08:09It's an easy eat, that's why. And that's a good thing, you know.
0:08:09 > 0:08:12That's why you want to get your kids into eating fishcakes.
0:08:12 > 0:08:15Because eventually, their palate will develop for the taste of fish.
0:08:15 > 0:08:18And we're an island race, and we should be eating more of it.
0:08:21 > 0:08:23Let's make it generous.
0:08:23 > 0:08:25You know, because we're that sort of pub.
0:08:25 > 0:08:29The sort of pub that's got that bearded, jolly landlord
0:08:29 > 0:08:32that's full of bonhomie and you get good portions.
0:08:32 > 0:08:33- Absolutely.- Aye.
0:08:38 > 0:08:42That is our salmon fishcakes, super-pub style,
0:08:42 > 0:08:45- with home-made dill tartare sauce. - Come on.
0:08:45 > 0:08:46What's not to love?
0:08:53 > 0:08:56The secret to creating delicious comfort food
0:08:56 > 0:08:58is using the right ingredients.
0:08:58 > 0:09:02The real work is done by the producers who put all their
0:09:02 > 0:09:07passion and expertise into getting their ingredients just right.
0:09:07 > 0:09:11My name is Will Hartley, I'm the head brewer at Wiper & True.
0:09:11 > 0:09:13Wiper & True is based in St Werburghs in Bristol.
0:09:13 > 0:09:16We produce a number of different beer styles.
0:09:16 > 0:09:20Bristol's got a really good tradition for brewing darker beers,
0:09:20 > 0:09:22both stouts and porters.
0:09:23 > 0:09:26Today, we're making a plum pudding porter,
0:09:26 > 0:09:29and that all starts with the malt, mashing in.
0:09:30 > 0:09:34Bringing the bags of malt into the building and loading them up,
0:09:34 > 0:09:36it's quite hard work.
0:09:36 > 0:09:38We weigh out the malts individually.
0:09:38 > 0:09:40There's a different proportion of each malt going in,
0:09:40 > 0:09:43so there's a lot of manual labour involved at that point.
0:09:43 > 0:09:45This is the mash tun.
0:09:45 > 0:09:49We pour the malt into the auger, downstairs.
0:09:49 > 0:09:53And that comes up this feed and pours in through there.
0:09:53 > 0:09:56This set of pipework carries hot water,
0:09:56 > 0:09:58brewers call this liquor.
0:09:58 > 0:10:01That liquor will mix with the grain as it falls through.
0:10:03 > 0:10:04Porter is a worker's beer.
0:10:04 > 0:10:08Just as cider would refresh the fieldworkers of the West Country,
0:10:08 > 0:10:12porter would nourish and keep going the port workers in London
0:10:12 > 0:10:13back in the day.
0:10:15 > 0:10:20Our plum pudding porter is inspired by wintry desserts,
0:10:20 > 0:10:24a real exploration of what dark, full, rich fruits can bring.
0:10:24 > 0:10:26And so we designed the recipe
0:10:26 > 0:10:29to bring out the best in those flavours.
0:10:29 > 0:10:31We're pouring out our hot work from the kettle,
0:10:31 > 0:10:33that's our lovely, sugary liquid.
0:10:33 > 0:10:35We just put enough in there to cover the fruit
0:10:35 > 0:10:39so we can then mash it all up, get as much flavour out as possible,
0:10:39 > 0:10:41and then we're going to add it back in.
0:10:41 > 0:10:44Porters tend to have a lot of complexity.
0:10:44 > 0:10:46Toasty, having coffee, chocolate notes.
0:10:46 > 0:10:51It's quite a dry, but also full-bodied beer.
0:10:51 > 0:10:56To the boil we also add hops for bitterness, flavour, aroma.
0:10:56 > 0:10:57This is Bravo,
0:10:57 > 0:11:01it's a fantastically fruity hop full of berry and citrus flavours.
0:11:01 > 0:11:04It's a really, really lovely variety.
0:11:04 > 0:11:06Especially in a darker beer.
0:11:06 > 0:11:08You see how it just falls apart.
0:11:08 > 0:11:10The aroma that's coming off those is amazing.
0:11:13 > 0:11:16Brewing has a number of different processes involved,
0:11:16 > 0:11:19and each one of those processes has a whole number of different
0:11:19 > 0:11:23variations, starting from recipe design to the final product.
0:11:25 > 0:11:29There are pretty much infinite variations and combinations.
0:11:29 > 0:11:32That's why we always like experimenting with beer.
0:11:32 > 0:11:35We feel as though there's always something to experiment with,
0:11:35 > 0:11:37always something to tweak or change.
0:11:40 > 0:11:42OK, so, now we've finished the boil,
0:11:42 > 0:11:44we've got all the flavours in there that we want.
0:11:44 > 0:11:47We now just need to chill it and transfer it into the
0:11:47 > 0:11:48fermentation vessel.
0:11:48 > 0:11:51Once it's in there, we can add our yeast.
0:11:51 > 0:11:54It will stay in there for about three weeks.
0:11:54 > 0:11:57From this point onwards, it's up to the yeast to do its thing.
0:11:59 > 0:12:01We keep our yeast alive from batch to batch.
0:12:01 > 0:12:06So what we'll do now is take the yeast out of one fermentation
0:12:06 > 0:12:07vessel, we'll put it in a bucket,
0:12:07 > 0:12:11and then we'll pour that into today's brew.
0:12:11 > 0:12:13The yeast will eat the sugar,
0:12:13 > 0:12:17and will turn that sugar into alcohol and carbon dioxide.
0:12:17 > 0:12:20We're going to be very careful not to introduce any foreign yeasts
0:12:20 > 0:12:22or bacteria at this stage.
0:12:22 > 0:12:25This will sit in the fermentation vessel for about three weeks,
0:12:25 > 0:12:28in which time the yeast will be eating those sugars.
0:12:28 > 0:12:32And at the end of those three weeks, we should have a finished beer.
0:12:32 > 0:12:35We've brewed this beer a couple of times before.
0:12:35 > 0:12:38I think we can be fairly confident we know what the yeast is
0:12:38 > 0:12:39going to do, so I'm quite excited about it.
0:12:39 > 0:12:42It's when you're brewing beer for the first time,
0:12:42 > 0:12:44and you've never brewed it before, you kind of don't...
0:12:44 > 0:12:46You can never be too sure about what you're going to get.
0:12:48 > 0:12:51Brewing certainly is a labour of love.
0:12:51 > 0:12:55While I probably side on the side of being more scientific,
0:12:55 > 0:12:59I do feel as though brewing's the perfect balance, for me at least.
0:12:59 > 0:13:04You can be doing data entry and working on graphs one minute,
0:13:04 > 0:13:08and you can be tasting different ingredients and thinking
0:13:08 > 0:13:10about recipe design the next.
0:13:10 > 0:13:11It's fantastic.
0:13:14 > 0:13:16Porter's special because it's got these amazing deep,
0:13:16 > 0:13:18rich tones to it.
0:13:18 > 0:13:21It goes with so many different foods -
0:13:21 > 0:13:24dark meats, gamey meats, barbecue char-grilled meats.
0:13:24 > 0:13:27It also goes really well with kind of chocolaty desserts.
0:13:27 > 0:13:29It's incredibly versatile,
0:13:29 > 0:13:33and it's all because it's got this luscious, deep richness to it.
0:13:33 > 0:13:36Porter's one of the first beers we made, and
0:13:36 > 0:13:39so it always feels very special to be making another batch of porter.
0:13:56 > 0:13:59Now, like many people who go to the pub on occasion,
0:13:59 > 0:14:02you end up talking a lot of cobblers.
0:14:02 > 0:14:04- Yes, just after nine o'clock, normally!- Aye.
0:14:04 > 0:14:07- So we're talking deer cobblers.- Yes!
0:14:07 > 0:14:09It's our venison cobbler.
0:14:12 > 0:14:15The cut of meat that we're using is shoulder.
0:14:15 > 0:14:18I'm just going to trim this off, mate, and then dice it.
0:14:18 > 0:14:21Now, one of the building blocks to stews all over the world is
0:14:21 > 0:14:23what chefs would call a mirepoix,
0:14:23 > 0:14:28and that's the mixture of diced carrots, onion and celery.
0:14:28 > 0:14:31But this is kind of pub food, so this is quite a hearty mirepoix.
0:14:31 > 0:14:35So for my purposes, we'll call it a maxipoix.
0:14:35 > 0:14:38So, first off, we'll get the onions into some oil
0:14:38 > 0:14:39and get it to sweat nicely.
0:14:41 > 0:14:44So what we're doing is, you can see these pieces here.
0:14:44 > 0:14:48We're going to try and just trim those off, because that's sinew.
0:14:48 > 0:14:51It will come down in the cooking time, because we're going to
0:14:51 > 0:14:54cook this for about an hour and three quarters to two hours.
0:14:54 > 0:14:58But I'd just like to take the really thick bits out.
0:14:58 > 0:14:59There's lots of onions there,
0:14:59 > 0:15:03but this is all going to drop down, and it's going to be rich.
0:15:03 > 0:15:07Now, look - I'm keeping the meat in quite decent-sized chunks.
0:15:07 > 0:15:09Now, the reason for that is it cooks a long time,
0:15:09 > 0:15:13and you really want to keep the kind of integrity of that meat.
0:15:13 > 0:15:15So when you do pop it into your mouth,
0:15:15 > 0:15:18you get a lovely chunk of this fabulous venison.
0:15:18 > 0:15:21It's a great product that we produce in the UK, venison.
0:15:21 > 0:15:22It's brilliant.
0:15:22 > 0:15:23Carrots go in.
0:15:23 > 0:15:26With venison, we get all the opportunities to put in
0:15:26 > 0:15:30things like bay and thyme, redcurrant jelly, mustard.
0:15:30 > 0:15:33You know, you can build up the sweet and savoury flavours.
0:15:33 > 0:15:34And now some celery.
0:15:34 > 0:15:36This is like young celery.
0:15:36 > 0:15:39What I'd do is normally just strip off any stringy bits,
0:15:39 > 0:15:41just like so.
0:15:41 > 0:15:44And pretty soon, this is going to be sweating!
0:15:44 > 0:15:47It's going to be sweating like the darts team when it's going
0:15:47 > 0:15:48for double tops.
0:15:52 > 0:15:54- I think we're there, mate. - Right, mucker.- Yeah.
0:15:54 > 0:15:58So, a couple of big tablespoons of flour goes in.
0:15:58 > 0:16:00And, you know, as I say,
0:16:00 > 0:16:02we want this to be rich and thick and hearty.
0:16:05 > 0:16:09- Lovely.- This is stonking good gravy, not a frugal jus.
0:16:09 > 0:16:11Definitely, definitely not.
0:16:11 > 0:16:14Let's have a teaspoonful of mustard powder in there as well.
0:16:16 > 0:16:18Right, now, what I'm going to do is
0:16:18 > 0:16:22make sure that those veggies are all covered
0:16:22 > 0:16:26with this beautiful mix of flour and mustard.
0:16:27 > 0:16:33And that will form the thickening for the venison casserole.
0:16:34 > 0:16:36- Time for the beer.- Get in.
0:16:41 > 0:16:43Look at the colour of that.
0:16:43 > 0:16:47Well, the beer's going to give it a lovely dark, rich colour.
0:16:47 > 0:16:49In fact, it's probably too rich.
0:16:49 > 0:16:52So I think we need to put some water in as well.
0:16:57 > 0:17:00Look at that - nice, decent chunks of venison.
0:17:00 > 0:17:02And then, Mr Myers?
0:17:02 > 0:17:04Well, venison, we can have some nice sweetness.
0:17:04 > 0:17:06So some redcurrant jelly.
0:17:06 > 0:17:08Couple of big spoonfuls of that.
0:17:08 > 0:17:10Which again, and it's going to give the sauce
0:17:10 > 0:17:12a lovely sheen as well as flavour.
0:17:12 > 0:17:14A couple of bay leaves.
0:17:16 > 0:17:18And some thyme.
0:17:18 > 0:17:20Just strip the leaves off, you don't want the sticks in.
0:17:22 > 0:17:24And we have stacks of black pepper.
0:17:24 > 0:17:27You do the salt thing, you've got a good taste for it.
0:17:29 > 0:17:32Right, so now what we need to do is bring this to the boil,
0:17:32 > 0:17:34and then we'll put it into a preheated oven
0:17:34 > 0:17:36at 180 degrees Celsius for a fan oven.
0:17:36 > 0:17:40We'll leave it there for about 1¾ to 2 hours.
0:17:40 > 0:17:41- Right, let's get it in, then, hey?- Yeah.
0:17:47 > 0:17:48Perfect.
0:17:51 > 0:17:53The cobbler.
0:17:53 > 0:17:55- It's the scone that thinks it's a cobblestone.- It does!- It does.
0:17:55 > 0:17:59We start off, I've got some self-raising flour in there
0:17:59 > 0:18:01and we'll rub in the butter.
0:18:01 > 0:18:03There's something nice about that, getting your hands in,
0:18:03 > 0:18:06- doing it, isn't there? - Oh, I remember my mother doing this.
0:18:06 > 0:18:08Now, listen. What do you fancy?
0:18:08 > 0:18:11Shall we keep them plain, or shall we put something in them?
0:18:11 > 0:18:14You could do what you want, but it's got to complement the dish.
0:18:14 > 0:18:17- Rosemary.- We've got some there. - Let's have it.
0:18:23 > 0:18:26Kingy. Should I cut out, and you want to finish these,
0:18:26 > 0:18:28so I'll go and clean my hands?
0:18:28 > 0:18:29All right, mate, yeah.
0:18:29 > 0:18:32- Milk's measured, 300ml.- Perfect.
0:18:32 > 0:18:34We'll just put all the milk in at once.
0:18:34 > 0:18:36In a little well in the middle.
0:18:36 > 0:18:41And then you very gently just form a dough.
0:18:44 > 0:18:47Oh, this dough is coming out really nice, man.
0:18:47 > 0:18:51It's so light and springy. Really good.
0:18:51 > 0:18:52Beautiful. There you are, mucker.
0:18:52 > 0:18:55Thank you. And we just pat this.
0:18:55 > 0:18:58And, you know, for scones we really wouldn't roll it out,
0:18:58 > 0:19:01so I'm going to kind of break the habit of a lifetime,
0:19:01 > 0:19:03but just do it quite gently.
0:19:03 > 0:19:06We don't want to overwork your dough.
0:19:06 > 0:19:09- That has dropped, hasn't it? - Beautiful.
0:19:11 > 0:19:14Oh, gosh, it's fruity, it's rich. The porter, the beer...
0:19:14 > 0:19:16- Yes.- ..really has added something to that.
0:19:16 > 0:19:19- You can taste the yeastiness to it. - Tell you what, though.
0:19:19 > 0:19:20- Little bit of lemon juice.- Yeah.
0:19:20 > 0:19:22Just to bring that richness up a bit.
0:19:22 > 0:19:25You need the lemon juice as well to cut through the sweetness,
0:19:25 > 0:19:26and also the maltiness.
0:19:32 > 0:19:34Don't waste your mixture.
0:19:34 > 0:19:35We'll reform this.
0:19:39 > 0:19:40So we'll start in the centre.
0:19:43 > 0:19:45And just work your way around.
0:19:48 > 0:19:49Shall we do half cobbles?
0:19:49 > 0:19:52- Oh, yeah, let's get... Yeah.- Yeah?
0:19:52 > 0:19:56As they rise, they'll go really moist and unctuous on the bottom,
0:19:56 > 0:19:57and really crisp on the top.
0:19:57 > 0:20:00Because what we're going to do is we're going to brush them with
0:20:00 > 0:20:01a little bit of beaten egg.
0:20:01 > 0:20:05Right, now, I've just increased the oven temperature from 180 to 200.
0:20:05 > 0:20:08Because these, we'll need to treat them a little bit like scones,
0:20:08 > 0:20:11so the oven has to be really quite hot.
0:20:20 > 0:20:21Look at that.
0:20:22 > 0:20:24That's beautiful!
0:20:24 > 0:20:27Stick that in the middle of the table. Everybody goes for it.
0:20:27 > 0:20:29You know, sometimes in a pub, I like that.
0:20:29 > 0:20:32- Where you all kind of go from the same bowl.- Gosh.
0:20:32 > 0:20:35You know, "How many of you are there? I'll give you a big one."
0:20:35 > 0:20:37- Lovely.- Beautiful.- Have a go. Venison cobbler.- Cheers!
0:20:37 > 0:20:40- Cheers, mucker.- Champion. Cheers.
0:20:49 > 0:20:52Every dish tells a story.
0:20:52 > 0:20:55It may be about the ingredients that define it,
0:20:55 > 0:20:58the memories it evokes, or the people who created it.
0:20:59 > 0:21:04This is the story of Pete Tiley's ham, egg and chips.
0:21:04 > 0:21:08'My name is Pete Tiley, I'm the landlord of the Salutation Inn.
0:21:08 > 0:21:11'Well, I grew up in Gloucestershire. I grew up just down the road.
0:21:11 > 0:21:14'I ended up working in London for eight years
0:21:14 > 0:21:16'as a telecoms business analyst.
0:21:16 > 0:21:18'It kind of wasn't quite what I wanted to do,
0:21:18 > 0:21:21'I really loved pubs and beer and so really kind of wanted to get
0:21:21 > 0:21:23'into the beer and pub industry.
0:21:23 > 0:21:25'My dad, who still lives in the area,
0:21:25 > 0:21:28'phoned up and told me that the Salutation was up for sale.'
0:21:28 > 0:21:32I quit my job and left London, and yeah, bought a pub.
0:21:32 > 0:21:35I always wanted this to be the very best pub that I could
0:21:35 > 0:21:37possibly create.
0:21:37 > 0:21:38I wanted it to be a traditional pub
0:21:38 > 0:21:41which kind of reflects traditional pub values
0:21:41 > 0:21:43and traditional food and drink,
0:21:43 > 0:21:47specifically of the local area of Gloucestershire.
0:21:47 > 0:21:48We're in a village called Ham.
0:21:48 > 0:21:51We wanted to produce the very best ham that we possibly could,
0:21:51 > 0:21:53so we started keeping pigs.
0:21:53 > 0:21:56We've got eight pure Gloucester Old Spots.
0:21:56 > 0:22:00It's a breed that originated from this area in the Berkeley Vale.
0:22:00 > 0:22:02The spots on the back were said to be from
0:22:02 > 0:22:05bruises from apples falling on top of them.
0:22:05 > 0:22:09The customers bring in sackloads, literally,
0:22:09 > 0:22:12sackloads of apples for us to feed the pigs.
0:22:12 > 0:22:14We're feeding them on whey,
0:22:14 > 0:22:17which we get when we pick up our cheese from the local cheesemaker,
0:22:17 > 0:22:21which gives them a really succulent kind of juicy, tender kind of meat.
0:22:21 > 0:22:24It's nice to kind of use waste products like whey,
0:22:24 > 0:22:28instead of having to just rely on, sort of, animal feed.
0:22:28 > 0:22:31And nice to link back to the traditions of the area.
0:22:31 > 0:22:36The fact that they live as happy, contented pigs in
0:22:36 > 0:22:37a nice, stress-free environment
0:22:37 > 0:22:41means that they are relaxed and that affects the quality of the meat.
0:22:41 > 0:22:44It's kind of getting back to the simplicity of the ingredients,
0:22:44 > 0:22:48making sure they're really good quality and sourced correctly.
0:22:48 > 0:22:50Well, ham, egg and chips is,
0:22:50 > 0:22:53for me, it's the quintessential British pub meal.
0:22:53 > 0:22:56So then we felt, well, OK, we've done the ham
0:22:56 > 0:22:59and the next obvious step for the perfect ham, egg and chips
0:22:59 > 0:23:01is the egg and chips.
0:23:01 > 0:23:04So, yeah, we got some chickens,
0:23:04 > 0:23:09and planted some potato seeds and yeah, there we go.
0:23:09 > 0:23:12'We've got nine hens. They're a mixture of different breeds.'
0:23:12 > 0:23:15We've got some sort of interesting kind of rare breeds.
0:23:15 > 0:23:17We've got a Buff Orpington,
0:23:17 > 0:23:20we've got some Cream Legbars, which lay the blue eggs.
0:23:20 > 0:23:23Because there's not too many, we kind of generally use them up
0:23:23 > 0:23:26pretty much every day, so the egg turnover's nice and fresh,
0:23:26 > 0:23:29so you've got nice yolks, they hold together well in the pan.
0:23:29 > 0:23:32It's great for customers to have eggs from our own chickens.
0:23:32 > 0:23:34They can come in, they can see how they've lived,
0:23:34 > 0:23:36they can have a nice life.
0:23:36 > 0:23:38CHICKEN CROWS
0:23:39 > 0:23:41We feed them on corn, which gives
0:23:41 > 0:23:44a nice yellow, good-coloured yolk.
0:23:46 > 0:23:49I think the way we have these fresh eggs and happy chickens,
0:23:49 > 0:23:52it's good to have happy animals, really.
0:23:54 > 0:23:56We grow our own spuds.
0:23:56 > 0:23:59Very rewarding to go into the garden, turf them out of the ground,
0:23:59 > 0:24:02out the soil, and straight into the kitchens.
0:24:02 > 0:24:05Chips don't get a lot fresher than that.
0:24:06 > 0:24:09It's simple ingredients, but together they combine to make
0:24:09 > 0:24:12this most amazing kind of taste sensation.
0:24:12 > 0:24:14You've got your hot chips, the cold ham,
0:24:14 > 0:24:17sort of saltiness of the gooey, you know, rich egg.
0:24:17 > 0:24:18I love the simplicity of it,
0:24:18 > 0:24:20I love the fact it's a traditional pub meal.
0:24:25 > 0:24:27- Here we are.- Fantastic. Thank you.
0:24:27 > 0:24:30It's nice to eat food that's grown, reared,
0:24:30 > 0:24:33cooked just a couple of miles from where you live. It's lovely.
0:24:33 > 0:24:37The taste is great. The taste really comes through.
0:24:37 > 0:24:39And you know what you're getting. You absolutely know.
0:24:39 > 0:24:41Because it's produced just over the road.
0:24:41 > 0:24:43This food has flavour!
0:24:43 > 0:24:47I wouldn't even attempt to find fault, because I couldn't.
0:24:50 > 0:24:52The pub is incredibly well supported.
0:24:52 > 0:24:56The locals that come here are the nicest people that
0:24:56 > 0:24:57you will ever meet.
0:24:57 > 0:25:01We've had people help paint our skittles alley,
0:25:01 > 0:25:04we had locals build benches for us.
0:25:04 > 0:25:07When I first moved in, people were donating furniture, just for myself
0:25:07 > 0:25:10and my wife, because we didn't have any furniture when we moved in.
0:25:10 > 0:25:14So, yeah, we've had a tremendous amount of support. We're very lucky.
0:25:14 > 0:25:17Where you have a well-run community pub, you will have
0:25:17 > 0:25:22a much happier, healthier, better functioning society.
0:25:22 > 0:25:25So, for me, it's really important that a pub acts as a hub
0:25:25 > 0:25:30for a local community, and supports that community.
0:25:30 > 0:25:32We were on a mission to create the very best
0:25:32 > 0:25:35ham, egg and chips that we could, and doing it all ourselves and
0:25:35 > 0:25:36being able to say to the customer,
0:25:36 > 0:25:40"We can tell you exactly how each component has been produced,"
0:25:40 > 0:25:42then I think that's a great thing.
0:25:56 > 0:25:58There was a pudding that we all loved as children
0:25:58 > 0:26:02that did make its way into the pubs, and that was...
0:26:02 > 0:26:03Lemon meringue pie!
0:26:06 > 0:26:08- Can we reinvent it?- Yes.
0:26:08 > 0:26:13- We're going to do a grapefruit and orange filling.- Ooh.
0:26:13 > 0:26:14Sharp, but sweet.
0:26:14 > 0:26:17- Citrusy, citrus. - So, what goes with orange?
0:26:17 > 0:26:20- Chocolate.- Right, so we start with a chocolate pastry,
0:26:20 > 0:26:24grapefruit and orange filling, with a hazelnut meringue topping.
0:26:24 > 0:26:28That should be the ultimate meringue pie.
0:26:28 > 0:26:31It should be, but this is the first time we've cooked it.
0:26:38 > 0:26:41I'll do the chocolate pastry. To be fair, I have tried this out.
0:26:41 > 0:26:44It is the shortest pastry you've ever seen.
0:26:46 > 0:26:49Either whizz the flour, cocoa,
0:26:49 > 0:26:51icing sugar and butter in a food processor,
0:26:51 > 0:26:53or rub in by hand
0:26:53 > 0:26:57until the mixture is resembling fine breadcrumbs.
0:26:57 > 0:27:00And you want to get the air into this,
0:27:00 > 0:27:02so it's like chocolate fluff.
0:27:02 > 0:27:06To make the filling, zest one of the oranges and the grapefruit.
0:27:07 > 0:27:09Put in a bowl,
0:27:09 > 0:27:12then add all the juice from the oranges and the grapefruit.
0:27:14 > 0:27:20Now, what I'm going to do is squeeze the juice into a sieve,
0:27:20 > 0:27:22because I don't want any of the pulp.
0:27:24 > 0:27:26There's my chocolate crumbs.
0:27:26 > 0:27:29So now, I put in an egg yolk.
0:27:29 > 0:27:30SI GASPS
0:27:30 > 0:27:34I don't know, I just thought I'd do it for dramatic effect.
0:27:34 > 0:27:36And I'm going to cut it in with a knife.
0:27:37 > 0:27:39I'm still on with the oranges!
0:27:39 > 0:27:41Now, we don't need much water in this,
0:27:41 > 0:27:44but I think we'll just put a bit in, just to bring it all together.
0:27:44 > 0:27:48Because even with the egg yolk, it's starting to clump.
0:27:48 > 0:27:51Teensy teensy drop, like a teaspoon of water.
0:27:53 > 0:27:58And there we have a very, very rich,
0:27:58 > 0:28:01unctuous chocolate pastry.
0:28:01 > 0:28:07Try and roll that out, you might as well try to knit a jellyfish.
0:28:07 > 0:28:08It's not going to happen.
0:28:08 > 0:28:13So what we need to do is to put this in clingfilm and put it in
0:28:13 > 0:28:16the fridge to chill for a good hour.
0:28:16 > 0:28:19There's half a litre of water in this pan.
0:28:19 > 0:28:21I'm going to bring this to the boil.
0:28:21 > 0:28:24All will be revealed in the fullness of time.
0:28:24 > 0:28:29We've got the zest of one orange, the zest of one grapefruit,
0:28:29 > 0:28:34the juice of three oranges and the juice of one grapefruit.
0:28:34 > 0:28:40This is cornflour, and I'm just going to whisk it into here.
0:28:40 > 0:28:42And you just keep whisking until you've got,
0:28:42 > 0:28:45well, a really, really thin paste.
0:28:47 > 0:28:49Now, the pastry has chilled.
0:28:49 > 0:28:52Put a bit of flour down.
0:28:52 > 0:28:53Oh.
0:28:53 > 0:28:55Roll it out, beautiful.
0:28:55 > 0:28:58At the minute, it looks as though you could sole your shoes with it.
0:28:58 > 0:29:00But it's going to come right.
0:29:00 > 0:29:02It does need to be this cool,
0:29:02 > 0:29:05or else you wouldn't have a chance of getting it rolled out.
0:29:05 > 0:29:09Now, this is a nonstick loose-bottomed baking tin.
0:29:09 > 0:29:11Do I trust it? Do I heck.
0:29:11 > 0:29:14But I'm going to either put butter, or a little bit of this spray.
0:29:14 > 0:29:17It's good stuff, that, because it gets into all the crevices
0:29:17 > 0:29:19- and nooks and crannies, doesn't it? - Yeah, yeah.
0:29:19 > 0:29:22And I just put that there...
0:29:22 > 0:29:23Plop your pastry over.
0:29:24 > 0:29:26Your chocolate pastry.
0:29:26 > 0:29:29And work it into the tin.
0:29:29 > 0:29:32Then line and fill with baking beans.
0:29:32 > 0:29:35We use clingfilm. It works well.
0:29:36 > 0:29:39Bake in the preheated oven for 15 minutes,
0:29:39 > 0:29:42then remove your beans and bake for a further five minutes.
0:29:44 > 0:29:47Bring 500ml of fresh boiled water back to the boil
0:29:47 > 0:29:49in a saucepan.
0:29:49 > 0:29:53Then, whisk in the citrus and cornflour mixture.
0:29:53 > 0:29:57Stir over a medium heat until the consistency of thick custard.
0:29:59 > 0:30:01Remove from the heat.
0:30:01 > 0:30:04Beat the egg yolks and sugar together.
0:30:04 > 0:30:07Then add this to the custard.
0:30:07 > 0:30:09It's started to cool.
0:30:09 > 0:30:12Now, what I'm going to ask Dave to do is just dribble that in
0:30:12 > 0:30:14while I'm still whisking it.
0:30:14 > 0:30:18- It's quite thick, this, isn't it? - It is, it is quite thick.
0:30:18 > 0:30:21And do you see how it's changed colour? Lovely.
0:30:21 > 0:30:28And this is the custard that is the filling for our meringue pie.
0:30:28 > 0:30:32So, don't forget, the next tip, is we've got to let that cool.
0:30:32 > 0:30:34We're going to get some clingfilm.
0:30:36 > 0:30:37Put it over the top,
0:30:37 > 0:30:39but make sure it touches, because,
0:30:39 > 0:30:43don't forget, we don't want a skin forming.
0:30:43 > 0:30:46Marvellous. Wow, it looks great, doesn't it?
0:30:46 > 0:30:50Yeah, and what's happened is the pastry's so rich that it's
0:30:50 > 0:30:54actually, kind of, you know, the excess has just fallen off.
0:30:54 > 0:30:56Take your knife round there.
0:30:59 > 0:31:01Look at that. Beautiful.
0:31:01 > 0:31:04- Right, while you're making the meringue...- It's loose-bottomed.
0:31:04 > 0:31:05Got it.
0:31:05 > 0:31:08Right, yes, can you imagine? Oops.
0:31:08 > 0:31:10While you're making the meringue,
0:31:10 > 0:31:12I'll fill this beautifully, beautifully made case.
0:31:12 > 0:31:16And look, no skin's formed, because what did we do?
0:31:16 > 0:31:18We put the clingfilm on, didn't we?
0:31:18 > 0:31:21Right, four egg whites go into the bowl.
0:31:21 > 0:31:24We mix the four egg whites to soft peaks.
0:31:35 > 0:31:39We've got a very nice, user-friendly meringue.
0:31:41 > 0:31:43'Finally, fold in the toasted hazelnuts.
0:31:47 > 0:31:51'Pipe or pile the meringue over the filling.'
0:31:56 > 0:31:59That is a really good job, mate.
0:31:59 > 0:32:00I've turned the oven down to 180.
0:32:00 > 0:32:03- Yeah.- So, just pop that back in the oven for how long?
0:32:03 > 0:32:0420 minutes.
0:32:16 > 0:32:21Sun-kissed and beautiful. And that's just us.
0:32:21 > 0:32:23We've got to wait for that to cool, now.
0:32:23 > 0:32:25- That's the hard bit.- Aye.
0:32:32 > 0:32:36Britain has an army of creative chefs who, day after day,
0:32:36 > 0:32:41send out sensational dishes to customers in their restaurants.
0:32:41 > 0:32:44They work long hours, toiling over their stoves.
0:32:44 > 0:32:48But at home, what's their idea of comfort food?
0:32:49 > 0:32:52My name's Tim Denny, I'm chef proprietor of
0:32:52 > 0:32:56The Historical Dining Rooms, and The Star And Dove in Bristol.
0:32:56 > 0:33:01The food at The Historical Dining Rooms is taking old British recipes
0:33:01 > 0:33:06as far back as the 1200s, all the way up to the Victorian era,
0:33:06 > 0:33:10and making modern interpretations of these dishes.
0:33:10 > 0:33:14Sometimes they just need that little bit of elevation, just to,
0:33:14 > 0:33:15sort of, bring them up-to-date.
0:33:16 > 0:33:20We wanted to cook just British food, but we had to, sort of,
0:33:20 > 0:33:24look a little further back than post-Second World War.
0:33:25 > 0:33:27People think if food was bad in the 1950s,
0:33:27 > 0:33:29it must have been even worse in the 1850s.
0:33:29 > 0:33:32But that really couldn't be further from it.
0:33:32 > 0:33:36Over the centuries, a lot of Europe was looking to Britain in
0:33:36 > 0:33:40terms of the way they cooked and the grandeur of the spectacle.
0:33:41 > 0:33:44Our herb garden is absolutely integral to what we are
0:33:44 > 0:33:46trying to accomplish here.
0:33:46 > 0:33:49A lot of these herbs, they're forgotten herbs.
0:33:49 > 0:33:51Quite a lot of them are just actual, general weeds,
0:33:51 > 0:33:54you can pretty much forage them throughout the whole of Britain.
0:33:54 > 0:33:56When you pair them with certain ingredients,
0:33:56 > 0:33:59they taste absolutely stunning and there is absolutely
0:33:59 > 0:34:01no reason why they shouldn't be getting used.
0:34:01 > 0:34:04There's nothing I love more than discovering
0:34:04 > 0:34:08a new recipe within an old, historical cookbook.
0:34:08 > 0:34:11Some of these dishes are almost, like, timeless.
0:34:11 > 0:34:14There's things like Parmesan ice cream,
0:34:14 > 0:34:17and foie gras ice cream, all of these different things that
0:34:17 > 0:34:20we deem as a very, sort of, modern Michelin-star restaurant.
0:34:20 > 0:34:22These have all been done before.
0:34:22 > 0:34:25Our appetiser is a cucumber ice cream,
0:34:25 > 0:34:28which is flavoured with cognac and pistachio.
0:34:28 > 0:34:31Once it's balanced right, it's absolutely delicious.
0:34:33 > 0:34:35Food's my life.
0:34:35 > 0:34:38When I'm not working in the kitchen, I'm going home to cook.
0:34:38 > 0:34:42My influences at home would ultimately be Spanish food.
0:34:42 > 0:34:45I believe Spain to have one of the best cuisines in the world,
0:34:45 > 0:34:48from its top restaurants all the way down.
0:34:48 > 0:34:53Typically, when I'm at home, I like to cook sofrit pages,
0:34:53 > 0:34:55which translates into a country fry up.
0:34:55 > 0:34:59It's a very, sort of, rustic dish from the island of Ibiza.
0:34:59 > 0:35:02It's a one-pot wonder, so it's starting with the garlic,
0:35:02 > 0:35:05then you add the peppers, then there is sobrasada,
0:35:05 > 0:35:07which is a type of soft cured sausage.
0:35:07 > 0:35:11And then you got a lamb, chicken, potatoes, all fried together,
0:35:11 > 0:35:16all the meats you generally get in any rustic places in Spain.
0:35:16 > 0:35:19It all on the bone, so that's why I've kept it.
0:35:19 > 0:35:21If it's good enough for them, it's good enough for me.
0:35:31 > 0:35:33Next up is something called sobrasada,
0:35:33 > 0:35:35it's a really interesting ingredient.
0:35:35 > 0:35:37Places like Ibiza can't dry-cure things,
0:35:37 > 0:35:41so this is their equivalent to, say, a chorizo.
0:35:41 > 0:35:44This, as well, morcilla, this is a Spanish black pudding,
0:35:44 > 0:35:48very sort of paprika-y and, again, this will, sort of,
0:35:48 > 0:35:50give added depth to the actual finished dish.
0:35:52 > 0:35:55'I get back to Spain as much as possible.
0:35:55 > 0:35:58'Last year, I went there six or seven times.
0:35:58 > 0:36:01'Every time I go there, regardless of whether it's
0:36:01 > 0:36:05'a three-Michelin-star restaurant, or a two euros tapas bar,
0:36:05 > 0:36:10'for example, I'll always take something and take some influence.
0:36:10 > 0:36:12'I absolutely live for the eating.
0:36:14 > 0:36:18'One thing that really amazes me is the amount of chefs that I know,
0:36:18 > 0:36:21'even, like, Michelin-star chefs that don't even actually cook at
0:36:21 > 0:36:25'home, they do it for a profession. When it comes to their day off,
0:36:25 > 0:36:29'it is generally take-aways and pizzas and whatnot.
0:36:29 > 0:36:32'But I think it's absolutely crazy.
0:36:32 > 0:36:35'I spend 60, 70 hours a week cooking all these beautiful foods
0:36:35 > 0:36:37'for people, there is absolutely
0:36:37 > 0:36:40'no way I'm not going to have a slice of it myself.
0:36:43 > 0:36:45'The good thing about this dish, I mean,
0:36:45 > 0:36:50'you can use it in terms of leftover roast meat from your Sunday dinner.
0:36:50 > 0:36:52'To my mind, some of the greatest dishes on Earth
0:36:52 > 0:36:55'are from leftovers.
0:36:55 > 0:36:59'So, that is a country fry up, or a sofrit pages.
0:36:59 > 0:37:00'Very short, very sweet,'
0:37:00 > 0:37:03it's really delicious. Good flavours, good ingredients.
0:37:18 > 0:37:19Pub food can be quite regional.
0:37:19 > 0:37:21Like Lancashire hotpot - Lancashire.
0:37:21 > 0:37:26But for this one, we're going to introduce the nation to the Parmo.
0:37:26 > 0:37:30The Parmo is this chip shop/pub, kind of, guilty pleasure,
0:37:30 > 0:37:34which is the national dish of Middlesbrough.
0:37:34 > 0:37:36- It is!- I know!
0:37:36 > 0:37:40Originally, it's as chicken Parmigiano.
0:37:40 > 0:37:44We're having to chef it up a bit.
0:37:44 > 0:37:47Yeah, because quite frankly, a few of the Parmos we've had there
0:37:47 > 0:37:50would, kind of, put you in hospital in two weeks.
0:37:56 > 0:37:59So, I take some soft white breadcrumbs.
0:37:59 > 0:38:02This is just a loaf that has been through a processor.
0:38:02 > 0:38:06A big heap of grated Parmesan cheese.
0:38:06 > 0:38:11- Mate, they are butterflied, ready for your delectation.- Brilliant.
0:38:11 > 0:38:14Right, I've got a teaspoon of dried oregano on there.
0:38:14 > 0:38:16Could you chop us some fresh basil, Si?
0:38:16 > 0:38:20I can, mate, I've just cleared my board down, so we're laughing.
0:38:20 > 0:38:21And I'll do that now.
0:38:23 > 0:38:26Right, so, pane, clean hands.
0:38:27 > 0:38:30You take the chicken, like so.
0:38:30 > 0:38:32Just flour and roll in the egg.
0:38:35 > 0:38:39- But I've seen this done with massive turkey breasts.- Yes.
0:38:39 > 0:38:43You end up with a Parmo the size of a Frisbee.
0:38:43 > 0:38:44It's massive.
0:38:44 > 0:38:48Then just put that in the crumbs and don't be shy, because really,
0:38:48 > 0:38:52to my mind, the crumbs are, kind of, one of the best bits.
0:38:52 > 0:38:54That, Mr Meyers, is a job well done, sir.
0:38:54 > 0:38:57At certain hostelries around the north-east,
0:38:57 > 0:38:59this would be deep-fried.
0:38:59 > 0:39:02But, as a nod to culture and health, we're going to bake ours.
0:39:02 > 0:39:05- That's the last one.- Perfect.
0:39:06 > 0:39:10Now, we need to drizzle them with olive oil, would you mind, sir?
0:39:10 > 0:39:12Clean my hands.
0:39:12 > 0:39:16And that needs to go into a preheated oven, about 180 Celsius,
0:39:16 > 0:39:18for 12 to 15 minutes.
0:39:18 > 0:39:20Until it's just cooked through.
0:39:23 > 0:39:27'To make the sauce, heat the olive oil in the saucepan,
0:39:27 > 0:39:28'and add the onion.
0:39:30 > 0:39:32'Saute until very soft.
0:39:32 > 0:39:35'You want it translucent and buttery.
0:39:36 > 0:39:38'Then add the garlic.
0:39:39 > 0:39:43'Cook for a further couple of minutes, then add the red wine.
0:39:43 > 0:39:47'Allow to bubble fiercely until reduced by half.
0:39:47 > 0:39:50'Add the oregano and tomatoes.'
0:39:50 > 0:39:55We'll want to cook this right down, so it's literally quite lumpy,
0:39:55 > 0:39:58because if we lay the chicken down on, like, a runny sauce,
0:39:58 > 0:40:01it's going to make the chicken wet and horrible.
0:40:01 > 0:40:03We're going to cook that probably for about 20 minutes.
0:40:08 > 0:40:10Right... There we go.
0:40:10 > 0:40:13- That's the chicken.- Lovely.
0:40:13 > 0:40:15The sauce is doing well.
0:40:15 > 0:40:16When the sauce is done,
0:40:16 > 0:40:19we can start assembling the Parmo.
0:40:22 > 0:40:25Look at the consistency. Beautiful.
0:40:25 > 0:40:27- Really, really rich.- Perfect.
0:40:27 > 0:40:30Time to build the Parmo. I'll just put that in the bottom.
0:40:32 > 0:40:34The Parmos go on the top.
0:40:34 > 0:40:37Cover it in mozzarella and then we stick it in the oven.
0:40:37 > 0:40:40Now, we're doing triple-cooked chips,
0:40:40 > 0:40:42which seem to be all the rage in pubs these days,
0:40:42 > 0:40:45and this is our foolproof method.
0:40:45 > 0:40:48What we've done is, these are relatively chunky chips.
0:40:48 > 0:40:53These have been poached, like a gentle, gentle boil, for 20 minutes.
0:40:53 > 0:40:55So, you need to handle these with care.
0:40:55 > 0:40:59We put these in the deep fat fryer now at 130 degrees
0:40:59 > 0:41:01for about five minutes.
0:41:03 > 0:41:04That's at 130.
0:41:08 > 0:41:12- Mozzarella.- That's good buffalo mozzarella.- It is.
0:41:12 > 0:41:14And that's what you want, this is the sort of stuff you want.
0:41:14 > 0:41:16Look at that in there,
0:41:16 > 0:41:20nice, stringy, young, beautiful mozzarella.
0:41:20 > 0:41:23This goes into the oven, 15 to 20 minutes.
0:41:23 > 0:41:25Until it's golden and bubbly.
0:41:27 > 0:41:30Right, that's stage two complete, Si.
0:41:30 > 0:41:33I'll let them rest, I'll turn the fire up to 190.
0:41:36 > 0:41:39Don't leave your chip pan unattended.
0:41:39 > 0:41:42I'm just going to sit down, keep an eye on.
0:41:53 > 0:41:57Right, mate, you have your two-minute warning.
0:41:57 > 0:42:01Right. We will have triple-cooked chips in three minutes.
0:42:01 > 0:42:05So, this is stage three.
0:42:05 > 0:42:07This is the "trip" in triple.
0:42:07 > 0:42:11Hello, you lovely Parmo. Oh!
0:42:11 > 0:42:13Look at that.
0:42:14 > 0:42:16Get in the back of the net.
0:42:16 > 0:42:19Fryer off. Listen to that.
0:42:19 > 0:42:21CHIPS RATTLE
0:42:21 > 0:42:23Like a set of maracas.
0:42:32 > 0:42:36It is a great one for a family tea-time, isn't it?
0:42:36 > 0:42:37It's a fab one.
0:42:37 > 0:42:39Now, they are crispy.
0:42:41 > 0:42:43That's the beauty of the triple-cooked chips.
0:42:43 > 0:42:46- It's flipping tasty. - It's fantastic, the taste, isn't it?
0:42:49 > 0:42:50Perfect chips, Chef.
0:42:50 > 0:42:53The Parmo may be new to a lot of the country.
0:42:53 > 0:42:56- Yeah.- But it's worth discovering, it's worth a visit.
0:42:58 > 0:43:00It's a chip off the old block, this.