0:00:07 > 0:00:10We've travelled the world and eaten everywhere from roadside bars
0:00:10 > 0:00:12to restaurants with Michelin stars.
0:00:12 > 0:00:13DOG BARKS
0:00:13 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:25Coming into a warm kitchen
0:00:25 > 0:00:28filled with the aroma of a tasty meal, bubbling away...
0:00:29 > 0:00:31..it's one of life's great pleasures.
0:00:34 > 0:00:37Lovingly prepared dishes with flavours that pack a punch.
0:00:38 > 0:00:42It's the perfect way to put smiles on the faces
0:00:42 > 0:00:44of your nearest and dearest.
0:00:47 > 0:00:51We also discover the secrets to producing quality ingredients.
0:00:53 > 0:00:55The smell is absolutely fantastic.
0:00:56 > 0:01:01Drop in on some of the UK's homeliest tearooms and cafes, 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 > 0:01:08Oh, look at that!
0:01:08 > 0:01:10It's much easier and much quicker.
0:01:12 > 0:01:16There's nothing quite as comforting as simple home cooking.
0:01:30 > 0:01:32Today, we're pushing the boat out.
0:01:33 > 0:01:37Special recipes and top-notch ingredients
0:01:37 > 0:01:40make for show-stopping dishes.
0:01:40 > 0:01:44We're talking posh-ish nosh.
0:01:46 > 0:01:49For posh nosh, you canna get much posher than a pork tenderloin.
0:01:49 > 0:01:50Yeah, but the thing is -
0:01:50 > 0:01:53pork tenderloin is the nicest choice bit,
0:01:53 > 0:01:56but if you just kind of cook it or do medallions in a pan,
0:01:56 > 0:01:59it's either boring or it's dry!
0:01:59 > 0:02:00- Dry!- Dry!
0:02:00 > 0:02:04It's drier than a frog that's been sitting on a rock
0:02:04 > 0:02:07in the Gobi Desert for a fortnight. It's that dry.
0:02:14 > 0:02:15So first off, you take two loins,
0:02:15 > 0:02:18and we're going to wrap it and stuff it.
0:02:18 > 0:02:19Now, I'm going to do the stuffing,
0:02:19 > 0:02:21which consists of lots of ingredients
0:02:21 > 0:02:23which I'll tell you as we go along.
0:02:23 > 0:02:25This silvery sinew here needs to be removed.
0:02:25 > 0:02:27Because it will destroy the carving,
0:02:27 > 0:02:31- the effect and general bonhomie of the dish.- Indeed.
0:02:31 > 0:02:35So just cut down there, just slither off your sinew, like so.
0:02:35 > 0:02:37So we're going to start,
0:02:37 > 0:02:42as every stuffing should start, with a shallot finely chopped,
0:02:42 > 0:02:45and we going to put that in the butter that's in the pan there.
0:02:45 > 0:02:48Now, a top tip about cooking with butter -
0:02:48 > 0:02:52don't put anything in the butter until it starts to foam like that.
0:02:54 > 0:02:57Now just keep going at this until you've got all the hacky bits off
0:02:57 > 0:03:00because it really is quite a fine dish.
0:03:00 > 0:03:02Two cloves of garlic.
0:03:02 > 0:03:03Nicely grated.
0:03:04 > 0:03:08Now, the trick to this is when we say it's a stuffed pork tenderloin
0:03:08 > 0:03:10you're thinking, "How is he going to stuff that?"
0:03:10 > 0:03:13We take one loin,
0:03:13 > 0:03:17put it between clingfilm and flatten it so it's a bit like...
0:03:17 > 0:03:18an escalope.
0:03:18 > 0:03:21It also has the benefit of tenderising it.
0:03:23 > 0:03:26I can see why you do this.
0:03:26 > 0:03:27It relieves the frustration.
0:03:27 > 0:03:29- It is, yeah.- Tension.
0:03:31 > 0:03:33And just keep hammering away
0:03:33 > 0:03:36until your best chum is happy with what you have in fact done.
0:03:36 > 0:03:38About a centimetre.
0:03:38 > 0:03:39Perfect.
0:03:39 > 0:03:41And now repeat with your other loin.
0:03:41 > 0:03:44Great. We're just going to chop an apple.
0:03:44 > 0:03:46You don't want it finely chopped.
0:03:46 > 0:03:48But you want some texture.
0:03:48 > 0:03:52So that size, cos don't forget it's going to cook down.
0:03:52 > 0:03:55- Incoming. - There is a rhythm when you...
0:03:55 > 0:03:57BANGING CONTINUES
0:04:05 > 0:04:07We're going to make a blanket of bacon.
0:04:07 > 0:04:09What I've done is I've got this chopping board
0:04:09 > 0:04:11and I've covered it with clingfilm,
0:04:11 > 0:04:12then I'm going to lay out my bacon,
0:04:12 > 0:04:16so I'll get another chopping board for the stretching of the bacon.
0:04:16 > 0:04:17- Dave.- Yes mate?
0:04:17 > 0:04:19In here, sultanas.
0:04:19 > 0:04:22- Beautiful. - Now we're going to chop apricots.
0:04:22 > 0:04:23Now, they're dried apricots.
0:04:23 > 0:04:27You know you can get hard dried apricots and soft dried apricots,
0:04:27 > 0:04:29these are of the soft variety.
0:04:31 > 0:04:32Zest of a lemon.
0:04:33 > 0:04:34And the juice of.
0:04:36 > 0:04:40It's a proper restaurant style-dish, this one.
0:04:40 > 0:04:43And we've got the simplest of ginger sauces to put on this.
0:04:43 > 0:04:45Ginger. Teaspoon.
0:04:45 > 0:04:47Perfect.
0:04:47 > 0:04:49And some herbs. Thyme.
0:04:49 > 0:04:50Don't put the sprigs in, this time,
0:04:50 > 0:04:52it's just the leaves that we're interested in.
0:04:52 > 0:04:54So we're going to take three pieces of stem ginger.
0:04:54 > 0:04:56- Oh.- And chop them.
0:04:56 > 0:05:00Pork is brilliant at taking sweet and savoury flavours.
0:05:00 > 0:05:02- It is.- Sweet and sour pork, for a starter, it's a bit of a given.
0:05:05 > 0:05:06There we go.
0:05:08 > 0:05:09So, we're going to add...
0:05:12 > 0:05:15..two teaspoons of ginger syrup.
0:05:15 > 0:05:16Now, finely chop this parsley.
0:05:20 > 0:05:22That's a blanket.
0:05:22 > 0:05:27Take your first pork loin and hope you've got enough spread
0:05:27 > 0:05:31on your blanket to cover the loin, which of course, being me, I have.
0:05:31 > 0:05:32Of course you do.
0:05:32 > 0:05:34And then breadcrumbs.
0:05:34 > 0:05:35And then the juice of a lemon.
0:05:35 > 0:05:39And that should bring this beautiful stuffing together.
0:05:41 > 0:05:42- Lemon.- You're very slow.
0:05:42 > 0:05:44Shut your face, you.
0:05:44 > 0:05:49Right. If it isn't moist enough, add a little bit of water.
0:05:49 > 0:05:51That's it, mate, lovely.
0:05:51 > 0:05:53Nice, loose...
0:05:53 > 0:05:55- Have you seasoned it?- I have.
0:05:55 > 0:05:57Comes together perfectly.
0:05:57 > 0:05:59Chuck, then.
0:05:59 > 0:06:01- Thank you. - I'll go and wash my hands.
0:06:01 > 0:06:02I would.
0:06:02 > 0:06:06Take your stuffing and just pile it beautifully
0:06:06 > 0:06:10onto your first pork loin, like so.
0:06:10 > 0:06:12So this is how you stuff pork loin.
0:06:12 > 0:06:15I'm just looking, cos it looks attractive.
0:06:17 > 0:06:19Now, put the other fillet on the top.
0:06:23 > 0:06:25It's the biggest pork sandwich you've ever seen.
0:06:25 > 0:06:29Bring the bacon rashers over the pork to enclose it completely.
0:06:29 > 0:06:32You pull the bacon quite tight, Dave, don't you?
0:06:32 > 0:06:33Tight, yes.
0:06:33 > 0:06:36Carry on covering up, like that.
0:06:38 > 0:06:41Now, you see, this seam side is going to go at the bottom,
0:06:41 > 0:06:43so don't worry if there's a wee gap there.
0:06:43 > 0:06:46What we do is we roll it like this.
0:06:46 > 0:06:47Form it as you go.
0:06:50 > 0:06:53This is basically called barrelling, and we put this in, chilled.
0:06:53 > 0:06:56So we get a second layer,
0:06:56 > 0:07:00and sometimes even a third layer and roll it really quite tight.
0:07:00 > 0:07:03- See? Look at that.- Beautiful.
0:07:03 > 0:07:06Put you in the fridge and start dreaming about our supper.
0:07:14 > 0:07:15Here we are, all chilled out.
0:07:17 > 0:07:20Now we need to get you onto a roasting tin.
0:07:20 > 0:07:22Preheat the oven to 200 Celsius.
0:07:22 > 0:07:25Carefully remove the clingfilm from the pork,
0:07:25 > 0:07:28and place it on a lightly-greased baking tray
0:07:28 > 0:07:30with the ends of the bacon tucked underneath.
0:07:32 > 0:07:34Roast for about 50 minutes,
0:07:34 > 0:07:38or until the bacon is crisp and the pork is piping hot throughout.
0:07:40 > 0:07:42KETTLE WHISTLES
0:07:44 > 0:07:49Now that is a handsome, handsome thing.
0:07:49 > 0:07:52- Oh, that's gorgeous. - Get this out here to rest.
0:07:54 > 0:07:56Take some stock, pour that in.
0:07:57 > 0:07:59Look at that, Dave, beautiful.
0:07:59 > 0:08:02- That's kitchen gold, isn't it? - Absolutely, Dave, absolutely.
0:08:02 > 0:08:04And pour that straight into there.
0:08:05 > 0:08:08We won't lose any flavours at all.
0:08:08 > 0:08:11I want all that off there.
0:08:11 > 0:08:13We'll start to heat this through.
0:08:13 > 0:08:15Equal quantities of ginger wine.
0:08:17 > 0:08:18Perfect.
0:08:20 > 0:08:22And now some cream.
0:08:22 > 0:08:25We want this to be quite thick, so I've got some cornflour,
0:08:25 > 0:08:27we just want to mix that with some water.
0:08:28 > 0:08:31And we'll add this to our sauce.
0:08:31 > 0:08:35And that will thicken up to become a beautiful sauce.
0:08:35 > 0:08:38- Let's have a taste of seasoning. - Yes.
0:08:38 > 0:08:39Take care with the salt,
0:08:39 > 0:08:43because the residue from the pork, really, is quite salty.
0:08:46 > 0:08:49Oof, that's lovely.
0:08:49 > 0:08:50I think we're ready to serve up, aren't we?
0:08:50 > 0:08:52- Yeah, why not?- Some mashed potatoes and a few greens?
0:08:52 > 0:08:56- I think so.- But first, chef's perks.
0:08:56 > 0:08:58- I'm excited about this.- Oh, aye.
0:08:59 > 0:09:00Mm!
0:09:00 > 0:09:02Look at that. It's beautiful, isn't it?
0:09:02 > 0:09:03Just cut through.
0:09:05 > 0:09:07And for the full sauce impact...
0:09:11 > 0:09:12Oh!
0:09:12 > 0:09:15I'd come round to dinner at our house!
0:09:17 > 0:09:18Mm. And that loin...
0:09:19 > 0:09:23- ..is really moist. - That is a bit of posh nosh.
0:09:23 > 0:09:24- It certainly is.- Mm.
0:09:35 > 0:09:39Britain has an army of creative chefs who, day after day,
0:09:39 > 0:09:43send out sensational dishes to customers in their restaurants.
0:09:43 > 0:09:47They work long hours, toiling over their stoves.
0:09:47 > 0:09:51But back at home, what's their idea of comfort food?
0:09:54 > 0:09:57Michelin-starred chef James Sommerin from Penarth
0:09:57 > 0:10:00tells us about his home-cooked favourite.
0:10:01 > 0:10:03So, being a chef means everything to me.
0:10:03 > 0:10:06It's everything that I think about.
0:10:06 > 0:10:10It's everything that I've wanted to do from a young age.
0:10:10 > 0:10:13I made that decision probably when I was ten, that I wanted to cook.
0:10:16 > 0:10:20Cooking, for me, was really installed by my grandmother.
0:10:20 > 0:10:23I used to cook with her every Friday, on a weekly basis,
0:10:23 > 0:10:27in the kitchen, learning to cook basic things.
0:10:27 > 0:10:29Simple food, cooked from scratch.
0:10:32 > 0:10:34Very much a family business here.
0:10:34 > 0:10:35So, there's my wife.
0:10:35 > 0:10:38She works front of house, my daughter, my eldest,
0:10:38 > 0:10:40she is training to be a chef in the kitchen.
0:10:40 > 0:10:42The only downside to it is, actually,
0:10:42 > 0:10:45when you end up going out and you're away from the restaurant,
0:10:45 > 0:10:47you end up talking about work all the time.
0:10:48 > 0:10:52My philosophy for food is, it's just about honest food.
0:10:52 > 0:10:56I don't like cooking that is hugely complicated.
0:10:56 > 0:11:00I just like, you know, solid cooking with fantastic ingredients,
0:11:00 > 0:11:01and cooked beautifully.
0:11:02 > 0:11:04But I want to be able to give something
0:11:04 > 0:11:05that's different to the customer.
0:11:05 > 0:11:08I don't want them to be able to create something
0:11:08 > 0:11:09that they can do at home, really,
0:11:09 > 0:11:11so it's about being special.
0:11:14 > 0:11:17The creative process starts from a sketch, usually.
0:11:17 > 0:11:21It's an idea in my head, and then I draw.
0:11:21 > 0:11:23I literally have a book of doodles.
0:11:24 > 0:11:27I then look at the plating, what plate we're going to go onto,
0:11:27 > 0:11:28how it tastes, whether it works.
0:11:31 > 0:11:32There's a lot of process.
0:11:32 > 0:11:35Sometimes, dishes come absolutely out of nowhere
0:11:35 > 0:11:37and they're on the plate within an hour.
0:11:37 > 0:11:41Other times, it might take two or three weeks to get it right.
0:11:41 > 0:11:44The creative process for each dish is very, very different.
0:11:46 > 0:11:49Our signature dish that's come towards me is a ravioli
0:11:49 > 0:11:52that's filled with liquid pea soup, in effect.
0:11:52 > 0:11:57And it's finished with crispy sage, Serrano ham and Parmesan emulsion.
0:11:57 > 0:12:00It tastes amazing because it's got that element of luxury,
0:12:00 > 0:12:04but it's all about the flavour, so it's making the peas taste the best.
0:12:04 > 0:12:07You get that fantastic saltiness from the Serrano ham,
0:12:07 > 0:12:09which works really with the Parmesan,
0:12:09 > 0:12:12then the sage in itself is just great texture and great depth,
0:12:12 > 0:12:13which works perfectly with the peas.
0:12:22 > 0:12:25I work by the seaside but I also live by the seaside as well.
0:12:25 > 0:12:28It's a real jewel for South Wales, this area here,
0:12:28 > 0:12:31because when you look out on a day like today,
0:12:31 > 0:12:33it is absolutely stunning.
0:12:37 > 0:12:39So this is my humble kitchen.
0:12:41 > 0:12:43Completely different to the restaurant.
0:12:43 > 0:12:46It's just like every other kitchen, really.
0:12:46 > 0:12:48Lots of junk lying around.
0:12:48 > 0:12:51Simple stuff, because we only cook simple food here.
0:12:51 > 0:12:54The dish I'm going to cook is kind of like
0:12:54 > 0:12:57a bit of a cult family classic.
0:12:57 > 0:13:00It's Grandma Somm's chicken dish.
0:13:00 > 0:13:03Very simple, very easy, quick to put together,
0:13:03 > 0:13:05and my kids love it.
0:13:05 > 0:13:06I grew up absolutely adoring this dish.
0:13:06 > 0:13:08And it was kind of something a little bit special.
0:13:12 > 0:13:14The main body of it is soup-based.
0:13:15 > 0:13:18Because it's a condensed soup, it's thick, it's creamy already.
0:13:19 > 0:13:22My grandma had quite a tight budget to work to.
0:13:22 > 0:13:23I suppose, having lived through the war,
0:13:23 > 0:13:26she was very careful on how she spent her money.
0:13:26 > 0:13:29You would always have quite a lot of chicken
0:13:29 > 0:13:31or really...fairly cheap cuts of beef.
0:13:33 > 0:13:34But then the most important thing was,
0:13:34 > 0:13:38she used to buy tinned asparagus and use that.
0:13:38 > 0:13:41But, before, I could never get it to taste exactly the same
0:13:41 > 0:13:43as how she used to do it.
0:13:43 > 0:13:45I was always chopping up and putting fresh asparagus into it,
0:13:45 > 0:13:47and that's where the difference lies.
0:13:47 > 0:13:50A massive flavour comes out of the tinned asparagus.
0:13:50 > 0:13:52Well, it's just different.
0:13:52 > 0:13:55I certainly think people would be not expecting this,
0:13:55 > 0:13:57literally using tinned soup,
0:13:57 > 0:14:00tinned asparagus and a bit of chicken just chucked together.
0:14:02 > 0:14:05But, at the end of the day, we're human like everybody else,
0:14:05 > 0:14:07and I like comfort food.
0:14:07 > 0:14:09- Will we see if dinner's ready? - Yeah.
0:14:12 > 0:14:14Dinner ready.
0:14:15 > 0:14:18It is nostalgia. Every time we eat this,
0:14:18 > 0:14:20there isn't one of us around the table
0:14:20 > 0:14:22that can't pass a comment about Gran.
0:14:23 > 0:14:25- What do you think? Lovely, isn't it? - Tastes nice.
0:14:28 > 0:14:30Food is fun and food is memories,
0:14:30 > 0:14:32and that's what I really love about this.
0:14:47 > 0:14:49- So, Simon.- Yes, Dave?
0:14:49 > 0:14:51What can we do?
0:14:51 > 0:14:54Take two humble ingredients and make them as posh as possible.
0:14:54 > 0:14:57We're cooking fish and chips.
0:14:57 > 0:14:59Yeah, but... It's different.
0:14:59 > 0:15:03Few humble ingredients - salmon from the supermarket, potatoes.
0:15:03 > 0:15:05OK, we've got a few extra tricks up our sleeve.
0:15:05 > 0:15:08We're going to do a confit salmon with pomme noisettes,
0:15:08 > 0:15:10samphire and sea purslane.
0:15:14 > 0:15:16But first we're going to cure the salmon.
0:15:16 > 0:15:18Which is like a rub, a marinade,
0:15:18 > 0:15:20and it's going to be in there for half an hour
0:15:20 > 0:15:22before we start to confit the fish.
0:15:22 > 0:15:25And I'm going to do pomme noisettes.
0:15:25 > 0:15:26Now, they're a favourite thing.
0:15:26 > 0:15:28Basically, you take a melon baller
0:15:28 > 0:15:34and you try and get a perfect ball out of said potato.
0:15:34 > 0:15:37First off - goes great with salmon - a splash of gin.
0:15:37 > 0:15:40About a tablespoon, ish.
0:15:40 > 0:15:42The zest of a lemon.
0:15:42 > 0:15:45The other thing that goes with gin is juniper,
0:15:45 > 0:15:47so I've got some juniper berries.
0:15:47 > 0:15:49How are you getting on there?
0:15:49 > 0:15:51Yeah...
0:15:51 > 0:15:54Just take a few juniper berries and crack them.
0:15:56 > 0:15:58Scatter those over your salmon.
0:15:59 > 0:16:01A teaspoon of salt.
0:16:01 > 0:16:04This will draw moisture out of the salmon.
0:16:04 > 0:16:06And lastly, a tablespoon of olive oil.
0:16:09 > 0:16:13I think the moment has come to get your hands in here
0:16:13 > 0:16:16and just work it into both sides of the fish.
0:16:16 > 0:16:20This is preparing that said salmon for its oily bath.
0:16:20 > 0:16:21I love posh food.
0:16:21 > 0:16:24Now, I need a litre of oil.
0:16:24 > 0:16:26Basically, I need enough oil in this pan
0:16:26 > 0:16:30for those salmon to be able to bathe, just to be covered.
0:16:33 > 0:16:36Now this has to be 55 Celsius.
0:16:38 > 0:16:42The thing about doing a confit, it has to be 55 when it goes in,
0:16:42 > 0:16:46and keep it between 45 and 55 for about 20 minutes.
0:16:46 > 0:16:48It's that precise.
0:16:52 > 0:16:53Not on the bottom of the pan,
0:16:53 > 0:16:55because it'll give you a false reading.
0:16:55 > 0:16:57- It's actually quite critical, this. - It is, very critical.
0:16:58 > 0:17:0244. 55!
0:17:02 > 0:17:03Now turn the gas off!
0:17:03 > 0:17:06Right? And just float the salmon in.
0:17:06 > 0:17:07- Float.- In the hot oil.
0:17:11 > 0:17:15I've gone a bit hot. I'll just cool it down with a bit more oil.
0:17:15 > 0:17:18Because these salmon pieces must be covered.
0:17:18 > 0:17:19Now, you can use this oil again,
0:17:19 > 0:17:21but bear in mind everything will taste fishy.
0:17:23 > 0:17:26That's nicely cooling down.
0:17:26 > 0:17:28Slowly down. 55.
0:17:28 > 0:17:29HE BLOWS ON OIL
0:17:30 > 0:17:3353, 54, perfect. Beautiful.
0:17:33 > 0:17:36Dave, how would you describe confit? What would you say?
0:17:36 > 0:17:38Confit, well, it's a French technique
0:17:38 > 0:17:41normally used for cooking duck thighs and legs.
0:17:41 > 0:17:45Cos, basically, duck thigh and legs can be a tough old beast,
0:17:45 > 0:17:48but when it's confit, you put it in hot duck fat
0:17:48 > 0:17:50for about five or six hours
0:17:50 > 0:17:55and, really, the meat gets so soft and tender, confit duck's great.
0:17:55 > 0:17:58As it's confiting, it's changing colour little bit.
0:17:58 > 0:18:02This is the action of hot oil on fish.
0:18:02 > 0:18:06I'm just going to just blanch my lovely pomme noisettes off
0:18:06 > 0:18:09and literally just pop them in for a minute.
0:18:09 > 0:18:12Strain them, and then, the good bit.
0:18:13 > 0:18:16You know, sometimes, I feel like I'm in a lab.
0:18:17 > 0:18:19I am Professor Fish!
0:18:20 > 0:18:24OK, so, they've been blanched for a minute.
0:18:24 > 0:18:26Literally, they only take a minute.
0:18:28 > 0:18:32Holding at 45. I'll just give them a quick burst of heat,
0:18:32 > 0:18:34and that will see us for the next five minutes.
0:18:34 > 0:18:36Well, look, if that's the case, and you're going to do that,
0:18:36 > 0:18:39- should I get on with my noisettes? - Yes.- Right, OK.
0:18:39 > 0:18:41Literally, I just want to take it another two degrees.
0:18:41 > 0:18:43So with the noisettes,
0:18:43 > 0:18:46what we're going to use is some clarified butter,
0:18:46 > 0:18:49because it's the real traditional way to cook noisettes,
0:18:49 > 0:18:51because they go a beautiful golden colour.
0:18:51 > 0:18:52And it doesn't burn, does it?
0:18:52 > 0:18:54It doesn't burn, no.
0:18:54 > 0:18:55Drop one of these in.
0:18:58 > 0:18:59Perfect.
0:19:01 > 0:19:04It's like a pan full of musket balls, isn't it?
0:19:04 > 0:19:06- Superb, isn't it?- Yeah.
0:19:06 > 0:19:07That's us, I think, Dave.
0:19:07 > 0:19:10Confit's nearly there.
0:19:10 > 0:19:12And more or less a blood heat, this.
0:19:12 > 0:19:15It's one of those dishes that's best served tepid.
0:19:20 > 0:19:22And the fish is wonderful and firm.
0:19:22 > 0:19:25You know, it's confit.
0:19:28 > 0:19:31Just blot the oil off the top a little.
0:19:31 > 0:19:32Oh!
0:19:32 > 0:19:35It's just got such a nice bounce to it.
0:19:35 > 0:19:37They're going lovely, mate. I've put the samphire on.
0:19:37 > 0:19:41Yes, some butter in there, this just needs warming through, just so,
0:19:41 > 0:19:43with some lemon.
0:19:43 > 0:19:46I've got 30 seconds left on these.
0:19:46 > 0:19:49They're lovely and beautifully golden, aren't they?
0:19:49 > 0:19:50Shall I start to plate up?
0:19:50 > 0:19:51Yeah, why not, why not?
0:19:51 > 0:19:54I think I'll start off with a little bed
0:19:54 > 0:19:57of the samphire and sea purslane,
0:19:57 > 0:19:59and I'll take the confit salmon,
0:19:59 > 0:20:02so delicate now in the middle.
0:20:03 > 0:20:06Just as they come out, cos they're warm,
0:20:06 > 0:20:09just very finely, chopped parsley,
0:20:09 > 0:20:14sea salt flakes and then I'm just going to shimmy them.
0:20:17 > 0:20:21- Brings out the gentleman in us, David, this sort of...- It does.
0:20:21 > 0:20:24I think the thing is cos you focus so much on getting it perfect,
0:20:24 > 0:20:27I don't know, the anticipation to eat it's really quite exciting.
0:20:27 > 0:20:30- It is.- The noisettes on there. Tumbling.
0:20:32 > 0:20:34- Simon?- Yes, David.
0:20:34 > 0:20:38Confit salmon, noisette potatoes, sea purslane and samphire.
0:20:38 > 0:20:41Posh fish, chips and mushy peas.
0:20:41 > 0:20:42Aye.
0:20:42 > 0:20:43- Boom.- Boom.
0:20:51 > 0:20:56The secret to creating good grub is using the right ingredients.
0:20:56 > 0:20:58The real work is done by the producers
0:20:58 > 0:21:01who put all their passion and expertise
0:21:01 > 0:21:04into getting their ingredients just right.
0:21:09 > 0:21:12I've been a butcher for 50 years.
0:21:12 > 0:21:14Farming as well.
0:21:14 > 0:21:19I took on the business in Launceston that was started in 1880.
0:21:19 > 0:21:21Still running with the same guidelines -
0:21:21 > 0:21:23to use local livestock.
0:21:23 > 0:21:27And while the world has changed, we haven't very much at all.
0:21:31 > 0:21:35We're one of the few butchers left...
0:21:35 > 0:21:37we actually still kill and we butcher.
0:21:37 > 0:21:39We are not meat traders.
0:21:39 > 0:21:42So the chefs that come to us want to know
0:21:42 > 0:21:45that it's come from our local area,
0:21:45 > 0:21:48what the breed is, what it's been fed on.
0:21:48 > 0:21:53We are that the link between all my local friends and farmers
0:21:53 > 0:21:56and all my chefs and customers.
0:22:00 > 0:22:03Bodmin Moor covers approximately 47,000 acres
0:22:03 > 0:22:06and it is predominantly granite.
0:22:06 > 0:22:11But between the granite we have these lovely peaty parts of soil
0:22:11 > 0:22:12that grow wonderful fauna.
0:22:15 > 0:22:18Because of where Bodmin Moor is situated,
0:22:18 > 0:22:22basically all the rain that comes off the sea on the South West
0:22:22 > 0:22:27hits Bodmin Moor, so we get very, very, very wet summers
0:22:27 > 0:22:30and we get very harsh winters.
0:22:30 > 0:22:33And to survive up here you need a very special sort of fella.
0:22:35 > 0:22:37There's a multitude of breeds, actually, on the moor.
0:22:37 > 0:22:41The breeds that thrive best are the ones that like it wet underfoot.
0:22:41 > 0:22:45We have Welsh Blacks, we have Galloways, we have Blue Greys,
0:22:45 > 0:22:48the belted Galloways, and also we have Red Devons.
0:22:51 > 0:22:54What you're actually seeing here on Carbilly Tor,
0:22:54 > 0:22:57is a Red Devon in its most natural habitat.
0:22:57 > 0:23:01Not only is got the grass it likes, he's actually doing the fauna good.
0:23:01 > 0:23:03It grazes to the right height.
0:23:03 > 0:23:06The Red Devon can mother well.
0:23:06 > 0:23:08She's got good milk.
0:23:08 > 0:23:11You can see how she's giving her all to her calf,
0:23:11 > 0:23:17but the real beauty of the Red Devon is the way it can adapt on anything.
0:23:17 > 0:23:20You can put it on the harshest conditions on Bodmin Moor
0:23:20 > 0:23:22and it will survive.
0:23:23 > 0:23:27Their hides are twice as thick as a normal bullock.
0:23:27 > 0:23:31It produces a finer grain of meat
0:23:31 > 0:23:33from very, very poor pasture.
0:23:33 > 0:23:38When I say poor pasture, it's only poor compared to the valleys.
0:23:38 > 0:23:41This has got wonderful faunas, different flavours,
0:23:41 > 0:23:45and it's all these different faunas and graze and lichens that they eat
0:23:45 > 0:23:49that actually gives to the meat that we sell,
0:23:49 > 0:23:53and if you look around you, you can see, they're thriving.
0:23:53 > 0:23:55MOOING
0:24:03 > 0:24:06What we have here are different samples of Red Devon.
0:24:06 > 0:24:08This is from a Red Devon heifer.
0:24:08 > 0:24:11This is considered to be the best eating,
0:24:11 > 0:24:13not only by us but by the chefs.
0:24:13 > 0:24:16This is the female before it has a calf -
0:24:16 > 0:24:18lovely, soft, very smooth textured.
0:24:18 > 0:24:21So what we're doing is, we are ageing it
0:24:21 > 0:24:24in a dry age smoke chamber for 28-45 days, depending on which...
0:24:26 > 0:24:28Once it's aged, the marbling,
0:24:28 > 0:24:31which are these flecks within the meat,
0:24:31 > 0:24:32stand out and become pronounced.
0:24:32 > 0:24:35The dry ageing intensifies the beef flavour.
0:24:35 > 0:24:38The people, the chefs especially, are looking for this sort of meat,
0:24:38 > 0:24:42looking for that fine texture and fine flavour.
0:24:42 > 0:24:45Grass-fed beef gives you that fine flavour
0:24:45 > 0:24:47and it is totally sustainable.
0:24:49 > 0:24:52This is the fifth and sixth rib.
0:24:52 > 0:24:55The first cut of the chuck, and this would be the eye of the chuck.
0:24:55 > 0:25:01If you can see by my finger, how soft and succulent that is.
0:25:01 > 0:25:02This will give it its flavour.
0:25:02 > 0:25:04It is so tender.
0:25:04 > 0:25:08It makes wonderful pasties, pies, casseroles.
0:25:08 > 0:25:12Really soft. You have the succulence of the chuck,
0:25:12 > 0:25:14but the sweetness of the ribeye.
0:25:14 > 0:25:18And for us, as butchers, this is the ultimate.
0:25:35 > 0:25:39- That's posh... Ruby...- Devon. - Yes, Ruby Red Devon.
0:25:39 > 0:25:42Fantastic grass-fed meat.
0:25:42 > 0:25:44We need to treat this with the respect that it deserves.
0:25:44 > 0:25:47It's a beautiful, beautiful piece of meat.
0:25:47 > 0:25:50It's chuck steak, so it's great for a stew,
0:25:50 > 0:25:53but we've kind of thought about, what's a posh stew?
0:25:53 > 0:25:57Something different that's? And we've come to the Greek stifado.
0:25:57 > 0:26:00It's lovely, it's indulgent, it's spiced, it's nice,
0:26:00 > 0:26:03it takes a long time and it makes an event out of this.
0:26:09 > 0:26:13Now, I'm just going to take some, not all, but some of the fat off,
0:26:13 > 0:26:14so I'm just trimming it off.
0:26:14 > 0:26:17And you'll see little pieces of sinew
0:26:17 > 0:26:20that I'm just going to take off as well.
0:26:20 > 0:26:24The bedrock of the marinade, four cloves of garlic,
0:26:24 > 0:26:26sliced this time, not crushed.
0:26:26 > 0:26:28It is a fairly rustic, robust dish.
0:26:28 > 0:26:30- Happy?- I'm over the moon.
0:26:30 > 0:26:33So, to the garlic, I put in a piece of cinnamon bark.
0:26:34 > 0:26:35Three bay leaves.
0:26:37 > 0:26:39Four cloves.
0:26:40 > 0:26:43I want a teaspoon of allspice berries,
0:26:43 > 0:26:46half a teaspoon of whole coriander.
0:26:46 > 0:26:49I want a big piece of orange zest.
0:26:49 > 0:26:51Now I've got a Malbec.
0:26:51 > 0:26:54Malbec and beef, it's a marriage made in heaven.
0:26:54 > 0:26:56Add in about half a bottle.
0:26:56 > 0:27:00And, to help the marinade do its work with the beef,
0:27:00 > 0:27:04two spoons of red wine vinegar.
0:27:04 > 0:27:06Now that's the marinade done.
0:27:06 > 0:27:09And just, you see what I'm doing? Just turn them over.
0:27:09 > 0:27:11One side, then the other.
0:27:12 > 0:27:15All those flavours are just starting to work through.
0:27:15 > 0:27:16Lovely stuff, King-y.
0:27:17 > 0:27:19The magic and the alchemy with this dish
0:27:19 > 0:27:20isn't going to happen in an hour.
0:27:20 > 0:27:26It needs to be marinating at least overnight, preferably for 24 hours.
0:27:26 > 0:27:29So we'll see you later, in 24 hours.
0:27:41 > 0:27:43Look at that. That's what you want.
0:27:44 > 0:27:46Mr King, here's your meat.
0:27:46 > 0:27:48Thank you very, very much.
0:27:48 > 0:27:51Right, I'm going to brown some of these...
0:27:51 > 0:27:53whole pickling onions off.
0:27:53 > 0:27:56While the onions are browning,
0:27:56 > 0:27:59I'm just going to pat this beautiful, beautiful meat.
0:27:59 > 0:28:03Look how it's changed colour - absolutely gorgeous,
0:28:03 > 0:28:04I'm going to pat that dry.
0:28:06 > 0:28:11I want about 400g of peeled cold tomatoes.
0:28:11 > 0:28:14Cross the bottom,
0:28:14 > 0:28:17put them in boiling water to loosen the skin,
0:28:17 > 0:28:19plunge them into ice cold water,
0:28:19 > 0:28:22peel off the skin and then I'm going to core them.
0:28:22 > 0:28:26You can do this with canned tomatoes, but this is a posh one,
0:28:26 > 0:28:29so we're trying to make it as nice as possible.
0:28:30 > 0:28:32And we need the marinating liquor,
0:28:32 > 0:28:34and we're just going to strain that off.
0:28:37 > 0:28:40Shall we keep the bay leaves in and fish those out later on?
0:28:40 > 0:28:41- Yeah.- Go on.
0:28:44 > 0:28:46- Right, mate, I think we're there. - They are perfect, man.
0:28:46 > 0:28:48Beautiful. Nice colour on them.
0:28:48 > 0:28:53Now what we do is start to... sear our beef.
0:28:53 > 0:28:57And just do it in batches, because you want to get some colour on it.
0:28:57 > 0:29:01- Man, this smells really, really good.- Yeah.
0:29:02 > 0:29:06- So that's the sort of colour that you need...- Oh, yeah.- ..on the beef.
0:29:07 > 0:29:10Now we start to build our stifado.
0:29:10 > 0:29:13All these tomatoes can go straight into that pan.
0:29:15 > 0:29:20And by the very nature of the liquid that comes out of those tomatoes,
0:29:20 > 0:29:21what's happening is, quite naturally,
0:29:21 > 0:29:25it's just deglazing the pan of all those beautiful beef
0:29:25 > 0:29:27and marinade flavours and onion.
0:29:27 > 0:29:28Oh, so good.
0:29:28 > 0:29:31Now we've got the reserved marinade with the bay leaves.
0:29:31 > 0:29:33We'll pop that in there too.
0:29:35 > 0:29:39I've got two tablespoons of tomato puree in this
0:29:39 > 0:29:41just to enrich my tomatoes.
0:29:41 > 0:29:45And then, just to balance off the tomatoes, some sweetness -
0:29:45 > 0:29:47about a teaspoon of honey.
0:29:48 > 0:29:51- Some salt, King-y?- Yeah, mate, yeah.
0:29:51 > 0:29:55The one thing I can be sure of, beef, lots of black pepper.
0:29:55 > 0:29:56Hear hear.
0:29:57 > 0:29:58Right.
0:29:58 > 0:30:00Let's bring that up to temperature a little bit,
0:30:00 > 0:30:02just so it just hits the boil,
0:30:02 > 0:30:05then we'll turn it down and add our onions and beef.
0:30:10 > 0:30:13Roasting juices.
0:30:13 > 0:30:15Those onions look perfect.
0:30:15 > 0:30:16All in.
0:30:19 > 0:30:20Just give it a stir.
0:30:21 > 0:30:24We put the lid on, reduce it to a simmer,
0:30:24 > 0:30:27and we cook it for about an hour to an hour and a half.
0:30:27 > 0:30:29You could do this in the oven if you wanted,
0:30:29 > 0:30:32but traditionally it's a stove topper.
0:30:32 > 0:30:34It is. I'm just going to turn it right down.
0:30:35 > 0:30:38Slow and long.
0:30:38 > 0:30:40We'll come back about ten minutes before it's due
0:30:40 > 0:30:42and put our buttery noodles on.
0:30:50 > 0:30:53Oh! Oh, yeah.
0:30:53 > 0:30:56Look at the sheen on that beef, it's dropping apart.
0:30:56 > 0:31:02Oh, wow. Right, I've got some macaroni in here, small macaroni.
0:31:02 > 0:31:04Stifado, I think, is one of those dishes, I believe,
0:31:04 > 0:31:07that is served traditionally with macaroni, so we are not too far...
0:31:07 > 0:31:09Oh, look at that.
0:31:10 > 0:31:11Oh, dear me.
0:31:12 > 0:31:17But it's wonderfully thick and rich, full of savoury goodness.
0:31:20 > 0:31:22Oh, good grief.
0:31:22 > 0:31:26I know, it's got that wow factor, but remember it's economical
0:31:26 > 0:31:30and, really, it's what my mother would call just a nice of chuck.
0:31:30 > 0:31:33And not forgetting our Greek origins,
0:31:33 > 0:31:36let's put some oregano on the top.
0:31:36 > 0:31:37A brindling of herbs.
0:31:41 > 0:31:44Smashing. Thank you.
0:31:45 > 0:31:47- Oh, yes. - It's just falling apart.
0:31:53 > 0:31:56Oh, it's so worth the effort. Oh, man.
0:31:59 > 0:32:01That is a Parthenon of a dish.
0:32:11 > 0:32:14Nothing beats home-made comfort food,
0:32:14 > 0:32:18but every now and then it's nice to have someone else cook for you.
0:32:18 > 0:32:22Thankfully all over the country there are tasty places
0:32:22 > 0:32:25that make us feel right at home.
0:32:25 > 0:32:28I'm Claire Woodier, this is Claire's of Smithfield.
0:32:28 > 0:32:30This is my cafe on New Smithfield Market.
0:32:32 > 0:32:37Before I had the cafe I was in telecoms, I was in sales,
0:32:37 > 0:32:38getting very frustrated.
0:32:39 > 0:32:43My husband bought the cafe off his mother.
0:32:43 > 0:32:46His mother retired, and basically said,
0:32:46 > 0:32:49"Would you like to spend some time managing it
0:32:49 > 0:32:52"and you can do that novel you always wanted to write?"
0:32:52 > 0:32:55I'm, like, "OK, fine". Seemed like a good idea at the time.
0:32:56 > 0:32:59Essentially, the cafe was purely bacon sandwiches,
0:32:59 > 0:33:02all those kind of traditional breakfasts things,
0:33:02 > 0:33:03'greasy spoon fodder.'
0:33:03 > 0:33:04Thank you very much.
0:33:04 > 0:33:06'But it just seemed completely perverse.'
0:33:06 > 0:33:09We've got all of the restaurants and grocers
0:33:09 > 0:33:13and catering people coming here for their produce,
0:33:13 > 0:33:16so rather than just cooking all this bacon and sausage
0:33:16 > 0:33:17that people are getting bored with,
0:33:17 > 0:33:20let's branch out, let's spread our wings a little bit
0:33:20 > 0:33:22and go and support the traders,
0:33:22 > 0:33:25support the market people that are here.
0:33:26 > 0:33:29It's inspiring. We're in the middle of this great resource
0:33:29 > 0:33:32that the whole of the North West is using.
0:33:32 > 0:33:35So, we started looking around, saying,
0:33:35 > 0:33:38"OK, let's do fresh soups everyday,
0:33:38 > 0:33:40"let's make pasta dishes, risotto."
0:33:40 > 0:33:43'A typical day for us, we open at 2am.'
0:33:43 > 0:33:44What sort of coffee?
0:33:44 > 0:33:46'First thing we do is have an influx of guys
0:33:46 > 0:33:48'that are ready to come in for their coffee.'
0:33:50 > 0:33:53They like their nuclear hot instant coffee,
0:33:53 > 0:33:55and it stays hot till Leeds, apparently.
0:33:57 > 0:33:59Being a trader here for over 30 years,
0:33:59 > 0:34:02it's great to see the improvement in the quality of food.
0:34:02 > 0:34:04When I first started,
0:34:04 > 0:34:08you were lucky to get a cold ham sandwich, or a bacon butty.
0:34:08 > 0:34:09She puts on a full spread,
0:34:09 > 0:34:11which you don't really expect from a market caff.
0:34:11 > 0:34:14A little bistro somewhere, you know, somewhere in France,
0:34:14 > 0:34:16or something, rather than Manchester city centre,
0:34:16 > 0:34:17wholesale market.
0:34:17 > 0:34:19It's proper...proper food.
0:34:21 > 0:34:23Pork stroganoff is one of our favourites at the minute.
0:34:23 > 0:34:26Everyone loves it. We make everything fresh to order.
0:34:26 > 0:34:28We flash fry the pork,
0:34:28 > 0:34:30but we slow cook the onions and mushrooms
0:34:30 > 0:34:33so that they're lovely and buttery and oozy,
0:34:33 > 0:34:35and they make a lovely, rich sauce,
0:34:35 > 0:34:39which the guys love because it's filling, it's tasty, it's fresh,
0:34:39 > 0:34:43but it's not too green, because they get very suspicious of green stuff.
0:34:43 > 0:34:46I found this one because we got a really great deal
0:34:46 > 0:34:49on some pork loin and I thought, "What can we do with it?"
0:34:49 > 0:34:52So, I did a bit of midnight reading next to my husband,
0:34:52 > 0:34:54who was thrilled about that,
0:34:54 > 0:34:55because I got one of the cookbooks out
0:34:55 > 0:34:58and found this one and it just seems to have hit the mark.
0:35:01 > 0:35:02The guys love spice here.
0:35:02 > 0:35:05You can't possibly get away with anything mild at all.
0:35:05 > 0:35:08In fact, they put chilli sauce on my risotto, which...
0:35:09 > 0:35:11..makes me die inside a little bit.
0:35:11 > 0:35:12However...
0:35:13 > 0:35:16Turns out I'm doing 2am shifts, doing all the cleaning,
0:35:16 > 0:35:18doing all the cooking,
0:35:18 > 0:35:20doing all the shopping after the shift has finished.
0:35:20 > 0:35:23I've never worked as hard in my life as I've done here.
0:35:23 > 0:35:26However, it doesn't feel like work.
0:35:27 > 0:35:30I come here quite regularly. I work on the sites.
0:35:30 > 0:35:32It's pretty much the obvious place to come, really.
0:35:32 > 0:35:36The food's fresh, you can see it being made, it's good quality.
0:35:36 > 0:35:38I try to pick something different every time,
0:35:38 > 0:35:42see what's on the specials menu, see what different things I can try.
0:35:42 > 0:35:46And it's just great value and great quality food.
0:35:46 > 0:35:48Lovely. Right.
0:35:48 > 0:35:51One of my favourites is in the winter.
0:35:51 > 0:35:53The soups are just out of this world.
0:35:53 > 0:35:56And she has a different one on every day.
0:35:56 > 0:35:59And she even does croutons, can you believe it?
0:35:59 > 0:36:02Croutons, Smithfield Market. What a luxury!
0:36:04 > 0:36:06Thank you.
0:36:06 > 0:36:08'My husband absolutely regrets it.'
0:36:08 > 0:36:09I'm pretty sure of it.
0:36:09 > 0:36:12There have been times when we're like ships in the night,
0:36:12 > 0:36:13we don't see each other at all.
0:36:13 > 0:36:17And he has said on many occasions that the cafe gets the best of me.
0:36:17 > 0:36:19Because when we're here, we're on a ten.
0:36:19 > 0:36:22This is where the peak of our energy is.
0:36:22 > 0:36:25And then I go home and I just go...
0:36:25 > 0:36:27Out, done.
0:36:27 > 0:36:30However, he can see that I'm absolutely loving it.
0:36:30 > 0:36:32We laugh all night. It's great fun.
0:36:47 > 0:36:50What's the first posh dessert you remember having?
0:36:50 > 0:36:52Rum babas. Me mam used to make them.
0:36:53 > 0:36:58But, King-y, how can we make the rum baba even more posh,
0:36:58 > 0:36:59even more en vogue?
0:36:59 > 0:37:01Well done. I have an idea.
0:37:01 > 0:37:04- Yeah.- Limoncello. - The limoncello baba?
0:37:04 > 0:37:06- Yeah. - Could be fusion confusion.
0:37:06 > 0:37:07It could.
0:37:10 > 0:37:14Basically, we start with a very enriched dough.
0:37:14 > 0:37:16Some yeast goes in.
0:37:16 > 0:37:17Just give that a good stir.
0:37:19 > 0:37:20A big pinch of salt.
0:37:20 > 0:37:22About half a teaspoon.
0:37:22 > 0:37:24The wonder that is limoncello.
0:37:24 > 0:37:29From Italy, just the most great, great, great flavour of lemons
0:37:29 > 0:37:31in a liqueur form.
0:37:31 > 0:37:34So, I'm going to kick off with putting some of these
0:37:34 > 0:37:37beautiful sultanas, we're going to soak them in a little bit of water
0:37:37 > 0:37:39and a little bit of lemon.
0:37:39 > 0:37:42We're going to bring this just to the boil.
0:37:42 > 0:37:45I take four eggs, this is my liquids.
0:37:45 > 0:37:46In true biblical style,
0:37:46 > 0:37:50the land of milk, and honey, about a tablespoon.
0:37:50 > 0:37:51And just whisk this up.
0:37:52 > 0:37:54While Dave is whisking,
0:37:54 > 0:37:57all I'm doing is putting some butter in these moulds.
0:37:57 > 0:38:00Now, they need to be buttered quite well,
0:38:00 > 0:38:03because you want the batter that goes in them,
0:38:03 > 0:38:06once it's cooked, to come out perfectly.
0:38:06 > 0:38:08Eggs, milk and honey go into the flour.
0:38:10 > 0:38:12Look at that, that's creaming nicely.
0:38:12 > 0:38:14Now, we beat the butter in.
0:38:14 > 0:38:18We've brought our sultanas to temperature.
0:38:18 > 0:38:19Now we have to cool them.
0:38:21 > 0:38:23We need to reserve the liquor.
0:38:25 > 0:38:28And just keep beating the butter in until it's creamy.
0:38:28 > 0:38:31It's already starting to get elastic as the yeast starts to work,
0:38:31 > 0:38:34it's feeding off the honey.
0:38:34 > 0:38:35Have we got some mixed peel?
0:38:35 > 0:38:37We have, mate, there it is.
0:38:37 > 0:38:40Oh, thank you. It gives it a nice citrus feel to it.
0:38:40 > 0:38:43A nice bit of chew.
0:38:43 > 0:38:46- I think we might be there. - Aye, we're all right, man, yeah.
0:38:46 > 0:38:49So, this wouldn't be traditional in your rum baba.
0:38:49 > 0:38:52I'm going to save the rest, mate, for our little...
0:38:52 > 0:38:56Oh, yes. For the little filler.
0:39:03 > 0:39:07Remember, these are going to virtually double in size.
0:39:07 > 0:39:09It's an enriched dough, it's a yeasty bake,
0:39:09 > 0:39:11so don't fill them too full.
0:39:13 > 0:39:15Beautiful.
0:39:15 > 0:39:18Set those aside for about half an hour
0:39:18 > 0:39:21until the yeast has started to work.
0:39:21 > 0:39:23Shall we crack on with the syrup?
0:39:23 > 0:39:24Why not? Yeah, might as well.
0:39:24 > 0:39:26Yes.
0:39:26 > 0:39:31We start with 400g of caster sugar and we have 400ml of water.
0:39:31 > 0:39:36And also the zest and juice of one lemon.
0:39:38 > 0:39:43And when we've got the syrup, we add six tablespoons of limoncello...
0:39:44 > 0:39:46..and the honey.
0:39:47 > 0:39:50Have a taste, mate, have a taste. What do you think?
0:39:52 > 0:39:54Syrup's done. That needs to go cold.
0:39:57 > 0:39:59- Look at that.- Oh!
0:39:59 > 0:40:02They've levelled out and they've risen to just below the rim.
0:40:02 > 0:40:06Now, we pop these into a preheated oven, 170 Celsius,
0:40:06 > 0:40:09for about 12 to 15 minutes until brown and golden.
0:40:11 > 0:40:12Excellent.
0:40:12 > 0:40:15Now our syrup has gone cool,
0:40:15 > 0:40:19can you remember the soaking liquor that we made for our raisins?
0:40:19 > 0:40:21Pour that into there.
0:40:22 > 0:40:24Traditionally, babas...
0:40:24 > 0:40:27Well, a low class rum baba,
0:40:27 > 0:40:29it would have its hole filled with squirty cream.
0:40:29 > 0:40:32- Wrong, Dave.- Wrong. These are posh babas.
0:40:32 > 0:40:33Oh, yes.
0:40:33 > 0:40:35So, we're going to fill our holes
0:40:35 > 0:40:38- with a very special mascarpone cream.- Oh!
0:40:38 > 0:40:43A couple of tablespoons... of icing sugar.
0:40:45 > 0:40:47A bit of vanilla extract.
0:40:50 > 0:40:52This is going to be gorgeous.
0:40:52 > 0:40:53It's such a luxury.
0:40:53 > 0:40:56I'm not going to waste these little beauties.
0:41:00 > 0:41:02And to loosen that mixture up a little bit...
0:41:05 > 0:41:07..limoncello.
0:41:10 > 0:41:12Back in the fridge.
0:41:17 > 0:41:19Another ten minutes.
0:41:26 > 0:41:28- Oh, yes.- Oh, yes.
0:41:28 > 0:41:31It's fairly safe to say that baba is in the house.
0:41:32 > 0:41:35Right, now we have to wait for five minutes for those to cool
0:41:35 > 0:41:38before we turn them out and start to feed them.
0:41:42 > 0:41:44These are just cool enough to handle.
0:41:44 > 0:41:46There we go.
0:41:48 > 0:41:49Should I soak while we go?
0:41:49 > 0:41:51- Oh, yes.- Yes.
0:41:51 > 0:41:54So, what we're going to do is soak these
0:41:54 > 0:41:57and then wait for five minutes, then we're going to turn them over...
0:41:57 > 0:41:59and soak them again.
0:42:00 > 0:42:02- Do the other side.- Oh, yes.
0:42:02 > 0:42:04They're starting to get heavy now.
0:42:04 > 0:42:08We'll continue to feed these over a 24-hour period.
0:42:08 > 0:42:11Turn and dribble, turn and dribble.
0:42:11 > 0:42:15We'll be seeing you in an hour or two for another good soaking.
0:42:15 > 0:42:16Dowsing.
0:42:32 > 0:42:35Oh, look at this. Now here's our mascarpone cream.
0:42:35 > 0:42:37I'm just giving it its last snack.
0:42:39 > 0:42:41Oh, yeah.
0:42:41 > 0:42:42And...
0:42:44 > 0:42:45..because it's posh,
0:42:45 > 0:42:47a glacier cherry.
0:42:48 > 0:42:50- Shall we?- I think.
0:42:50 > 0:42:53It seems such a shame.
0:42:53 > 0:42:54- Oh, look at that.- Oh, yeah.
0:42:59 > 0:43:00- What's it like?- It's glorious.
0:43:02 > 0:43:04That is so worth the effort.