0:00:07 > 0:00:10We've travelled the world and eaten everywhere, from roadside bars
0:00:10 > 0:00:13to restaurants with Michelin stars.
0:00:14 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:27Coming into a warm kitchen, filled with the aroma of a tasty meal
0:00:27 > 0:00:28bubbling away.
0:00:29 > 0:00:31It's one of life's great pleasures.
0:00:34 > 0:00:37Lovingly-prepared dishes, with flavours that pack a punch.
0:00:38 > 0:00:41It's the perfect way to put smiles
0:00:41 > 0:00:45on the faces of your nearest and dearest.
0:00:47 > 0:00:50We also uncover why some recipes are so special
0:00:50 > 0:00:54that they're handed down through generations of the same family.
0:00:54 > 0:00:55Who makes the best spaghetti?
0:00:55 > 0:00:57- You do.- Right answer!
0:00:57 > 0:01:01Discover the secrets to producing quality ingredients.
0:01:01 > 0:01:05So, yeah, this smell is absolutely fantastic.
0:01:05 > 0:01:08And, find out what chefs like to cook on their days off.
0:01:08 > 0:01:10Oh, look at that!
0:01:10 > 0:01:13- That's amazing!- This is much easier, and much quicker.
0:01:13 > 0:01:18There's nothing quite as comforting as simple home cooking.
0:01:31 > 0:01:35Today, we're transforming everyday ingredients
0:01:35 > 0:01:41into recipes that are sophisticated, satisfying and surprising.
0:01:41 > 0:01:45Creating comforting dishes that are definitely a cut above.
0:01:47 > 0:01:52It's about great ways to make cheap cuts of meat go further,
0:01:52 > 0:01:55and taste lovely. Cos actually, interestingly,
0:01:55 > 0:01:59cheaper cuts have a deeper taste.
0:01:59 > 0:02:02The thing is, there are some recipes that are particularly suited to
0:02:02 > 0:02:04- cheaper cuts of meat.- Indeed.
0:02:04 > 0:02:06Like, this is pork shoulder.
0:02:06 > 0:02:08We're going to be doing a caramelised Vietnamese pork.
0:02:08 > 0:02:10It's a wonderful dish.
0:02:10 > 0:02:14And the pork shoulder, because of the fatty content, it's better than,
0:02:14 > 0:02:16say, a really expensive loin.
0:02:16 > 0:02:18It's, quite simply, a cut above.
0:02:18 > 0:02:22Well, it is. A cut above in flavour, a cut above in price,
0:02:22 > 0:02:23because it's cheap.
0:02:31 > 0:02:34So, the first thing that we're going to do is we're going to add some oil
0:02:34 > 0:02:35to the pan, coconut oil.
0:02:35 > 0:02:37We're going to add that to the pan,
0:02:37 > 0:02:40and I'm going to fry off, in batches, said pork.
0:02:43 > 0:02:47And I've got four banana shallots, and I'm slicing them.
0:02:48 > 0:02:50The Vietnamese food culture is very interesting.
0:02:50 > 0:02:54About 1,000 years ago, the Chams invaded from India,
0:02:54 > 0:02:58so there's that, kind of, Indian spices got mixed up with, kind of,
0:02:58 > 0:03:00the Chinese influence.
0:03:00 > 0:03:02Then, of course, the French were there for years.
0:03:02 > 0:03:06And some of the best French bread we've had has been in Vietnam.
0:03:06 > 0:03:10So you kind of combine the French with the Indian, with the Chinese,
0:03:10 > 0:03:14and Vietnamese food is this light, delicate, kind of,
0:03:14 > 0:03:16eclectic bouquet of flavour.
0:03:16 > 0:03:18It is.
0:03:18 > 0:03:22For recipes like this, with the caramelised pork,
0:03:22 > 0:03:23we don't want to overpower the flavour,
0:03:23 > 0:03:25which is why we're using a shallot.
0:03:25 > 0:03:29The shallots tend to be slightly sweeter and less overpowering,
0:03:29 > 0:03:31less oniony, you know.
0:03:31 > 0:03:33You cry less with a shallot, as well.
0:03:35 > 0:03:38And you want some nice colour on the pork.
0:03:38 > 0:03:40Yeah, that's perfect, isn't it?
0:03:40 > 0:03:42Right, mate, that's us.
0:03:42 > 0:03:44I don't want the onions to caramelise,
0:03:44 > 0:03:48I want them to be quite soft and just to sweat down a little bit.
0:03:49 > 0:03:53While Dave's doing that, I'm just going to prep the lemon grass.
0:03:53 > 0:03:55Lovely, lovely flavour.
0:03:55 > 0:03:56As these shallots are cooking,
0:03:56 > 0:04:00they're picking up all those lovely cooking juices
0:04:00 > 0:04:01and bits from the pork.
0:04:02 > 0:04:04I think they're just about spot-on, Si.
0:04:04 > 0:04:05Yeah, perfect, man.
0:04:07 > 0:04:09It's time, now, for the garlic and the lemon grass.
0:04:09 > 0:04:11Lovely!
0:04:11 > 0:04:14We have two stalks of lemon grass.
0:04:15 > 0:04:17I've got three cloves of garlic.
0:04:21 > 0:04:23So, take that off the heat.
0:04:23 > 0:04:26The last thing we want to do is burn the garlic.
0:04:26 > 0:04:29And just cook that for another minute or so.
0:04:29 > 0:04:32- The smells are great. - It's starting to build up, isn't it?
0:04:32 > 0:04:34- Mmm.- Now, we've got a teaspoon
0:04:34 > 0:04:36of Chinese five-spice powder.
0:04:41 > 0:04:43And three star anise.
0:04:43 > 0:04:46I mean, funnily enough, star anise is one of the main ingredients
0:04:46 > 0:04:47in five-spice powder.
0:04:47 > 0:04:49- It is.- Just pop those in.- Yep.
0:04:49 > 0:04:54- Two, three.- And now, the caramel part, and that's palm sugar.
0:04:54 > 0:04:57You can either get it in a block, which you have to grate...
0:04:57 > 0:05:00But this is, like, it's kind of fresh, sticky palm sugar.
0:05:00 > 0:05:04And this makes the caramel, the sweet nature of our pork dish.
0:05:06 > 0:05:10And palm sugar in Asian cooking, it has a wonderful, it's sweet,
0:05:10 > 0:05:12but it's not, kind of, sickly, is it?
0:05:12 > 0:05:15No, it's not. I love it, I love it that in Asia they have palm sugar,
0:05:15 > 0:05:18in India they have something called jaggery,
0:05:18 > 0:05:21which is very, very similar, and it's just so, so lovely.
0:05:23 > 0:05:24- Well, there you go, Kingy.- Yeah.
0:05:24 > 0:05:26I think Mr Caramel is in the house.
0:05:26 > 0:05:28- It's happening, dude.- Yeah.
0:05:29 > 0:05:33But it wouldn't be Vietnamese at all without some fish sauce.
0:05:33 > 0:05:37And, Vietnamese fish sauce is very different to the Thai fish sauce.
0:05:38 > 0:05:39It's much, much stronger.
0:05:41 > 0:05:42And this is your seasoning.
0:05:44 > 0:05:48And, lastly, 200ml of water.
0:05:51 > 0:05:56Now, this also helps deglaze the pan, and gets all of those lovely,
0:05:56 > 0:05:58lovely flavours off the bottom of the pan.
0:05:58 > 0:06:01All we do now is return the pork to the pan,
0:06:01 > 0:06:03simmer away gently for about an hour and a half
0:06:03 > 0:06:07until the pork is literally the softest, most unctuous,
0:06:07 > 0:06:09sweetest pork you've ever tasted.
0:06:21 > 0:06:22- Oh, look at that!- Lovely.
0:06:22 > 0:06:26- It's beautiful.- I'm just going to push some of this cori through it.
0:06:26 > 0:06:28It's hard to describe the smell of this.
0:06:28 > 0:06:33It's, like, kind of, caramel mixed with five-spice, with lovely,
0:06:33 > 0:06:34lovely hearty stew.
0:06:34 > 0:06:35It's great.
0:06:35 > 0:06:39- It's all right, isn't it?- And we're just going to serve this with some
0:06:39 > 0:06:42jasmine rice. Keep it nice and simple, because the sauce,
0:06:42 > 0:06:45or the gravy, is pretty spectacular.
0:06:46 > 0:06:48I love it because it's kind of quite thick, isn't it?
0:06:48 > 0:06:50- Yeah, yeah.- Beautiful, man.
0:06:50 > 0:06:53This is more like a dish from Hanoi, isn't it, from the north?
0:06:53 > 0:06:56It is, very much. Well, here's to our trips in Vietnam,
0:06:56 > 0:06:59and a lovely dish with caramelised pork shoulder.
0:06:59 > 0:07:01Yeah. Cheers.
0:07:01 > 0:07:03Memories of Vietnam.
0:07:03 > 0:07:05Mmm.
0:07:05 > 0:07:06Mmm.
0:07:06 > 0:07:07There's only food does that, isn't it?
0:07:07 > 0:07:09- Takes you back.- Mmm!- So nice.
0:07:16 > 0:07:20The secret to creating good grub is using the right ingredients.
0:07:20 > 0:07:23The real work is done by the producers,
0:07:23 > 0:07:26who put all their passion and expertise
0:07:26 > 0:07:29into getting their ingredients just right.
0:07:32 > 0:07:37We've been making cheddar here since about 1890.
0:07:38 > 0:07:42Somerset is such an ideal place for making cheddar.
0:07:42 > 0:07:44I mean, it's the home of cheddar.
0:07:44 > 0:07:47So, the best thing about it is the climate.
0:07:47 > 0:07:51The climate's perfect for producing the best quality grass
0:07:51 > 0:07:54to produce the best quality milk to produce the best quality cheddar.
0:07:57 > 0:08:03We're stood in an underground cheese cellar that we just built,
0:08:03 > 0:08:06and we've got a cheese-turning robot.
0:08:08 > 0:08:13So we've got this unbelievably traditional practice and recipe
0:08:13 > 0:08:14that we're working to, but
0:08:14 > 0:08:18we're dragging it through to the 21st century.
0:08:18 > 0:08:21Cheesemaking's so exciting because every single day is different.
0:08:21 > 0:08:24Especially with making the cheese that we're making.
0:08:24 > 0:08:28It's raw milk, so every single day is different.
0:08:28 > 0:08:30I've got to be reactive to the milk that's coming in.
0:08:31 > 0:08:35Acidity might be slightly different, the fat, the protein,
0:08:35 > 0:08:39and you're constantly working in that dairy, to try and guide it
0:08:39 > 0:08:42and push it in the direction that you really want it to go into.
0:08:42 > 0:08:46When you make cheese, you need ten litres of milk
0:08:46 > 0:08:48to one kilo of cheese,
0:08:48 > 0:08:51so the rest of that, you know, is all wastage.
0:08:51 > 0:08:55This is whey. It'll be potentially going away for pig feed
0:08:55 > 0:08:59or being spread back on the land,
0:08:59 > 0:09:01but there's still some amazing nutritional value on that.
0:09:02 > 0:09:06So I decided to actually do some experiments with making ricotta.
0:09:06 > 0:09:09Lucky enough, I had a guy in doing work experience
0:09:09 > 0:09:13who's an Italian mozzarella and ricotta maker
0:09:13 > 0:09:16and he showed me a very basic recipe of ricotta making,
0:09:16 > 0:09:17and so we developed it
0:09:17 > 0:09:21and we've managed to make something totally unique to us.
0:09:25 > 0:09:29To make ricotta, we use the whey from our cheddar-make
0:09:29 > 0:09:33and we transfer that into vats,
0:09:33 > 0:09:37which are really efficient at actually putting heat into the whey
0:09:37 > 0:09:38as fast as possible.
0:09:39 > 0:09:44We get to about 70 degrees Celsius and then we add some salt.
0:09:44 > 0:09:49Then we add some starter culture and that shocks the whole vat.
0:09:49 > 0:09:54And those smaller particles of ricotta suddenly kind of
0:09:54 > 0:09:58get redistributed and then start to group together into larger,
0:09:58 > 0:10:00almost snowflakes of ricotta
0:10:00 > 0:10:05and then they just really gently rise to the surface.
0:10:05 > 0:10:09Then we allow this crust to form on the surface of the ricotta
0:10:09 > 0:10:12for about 15 minutes to half an hour,
0:10:12 > 0:10:16and then we gently take a basket mould
0:10:16 > 0:10:20and just gently scoop out some ricotta,
0:10:20 > 0:10:24place that on a table and then ladle the rest on top.
0:10:24 > 0:10:26All I'm trying to do, is I'm trying to be really,
0:10:26 > 0:10:29really delicate while I'm scooping the ricottas out,
0:10:29 > 0:10:32so you retain that beautiful texture.
0:10:33 > 0:10:36The other bit that I really like is actually just tasting it.
0:10:36 > 0:10:38You know, you've got to just nip in
0:10:38 > 0:10:40and have a little bit of a taste of it.
0:10:40 > 0:10:43It's got that kind of lemony, citrusy,
0:10:43 > 0:10:46but also this base note of that creaminess, as well.
0:10:47 > 0:10:49Ricotta's like a flavour carrier.
0:10:49 > 0:10:51You can chuck anything into ricotta.
0:10:51 > 0:10:55You can use it with savoury foods, you can put it in quiches,
0:10:55 > 0:10:58you can just whack it on toast, bruschetta.
0:10:58 > 0:11:03You can do it as really simply as to just put a bit of honey
0:11:03 > 0:11:07over the top and then have that as a dessert or a morning pick-me-up.
0:11:07 > 0:11:08You know, that is ace.
0:11:28 > 0:11:32Gnudi, it's the food that all the hip folk are eating now.
0:11:32 > 0:11:33Hold on, I'll put my topknot in, then.
0:11:33 > 0:11:35- Yeah, go on.- Is it hipster?
0:11:35 > 0:11:37Hipster? Ya!
0:11:37 > 0:11:42Joking apart, it's like, if you can imagine, it's a pastaless ravioli.
0:11:42 > 0:11:45- Ooh!- It's like, gnocchi, but light.
0:11:45 > 0:11:47They're like little fluffs.
0:11:47 > 0:11:49They're like angels' dreams.
0:11:49 > 0:11:53They're a delight on the palate, and it makes use of our fine old Somerset ricotta.
0:11:53 > 0:11:56It's lovely, that, it's a good product, that.
0:11:56 > 0:11:59We're transporting something that's humble into an elevated dish,
0:11:59 > 0:12:02which is super on-trend, and you wear a topknot for, called gnudi.
0:12:05 > 0:12:08I'm going to make the tomato sauce to go with Dave's gnudi.
0:12:08 > 0:12:09It's an arrabiata.
0:12:09 > 0:12:12- It is an arrabiata.- One of your faves, isn't it, mate?
0:12:12 > 0:12:15It so is, yeah, because I've got a topknot and I'm hip and trendy
0:12:15 > 0:12:16and I live in London.
0:12:16 > 0:12:18Ya, do you wear corduroy trousers?
0:12:18 > 0:12:23- Ya.- Ya!- Now, the ricotta's sometimes wet, so this...- It's been, kind of,
0:12:23 > 0:12:26over a sieve, so that we've got the solids.
0:12:26 > 0:12:30To that, I need to add about 50g or so of Parmesan cheese.
0:12:30 > 0:12:32It's where cheese meets cheese.
0:12:32 > 0:12:35So, arrabiata, very, very simple.
0:12:35 > 0:12:37What we do is, we start it off with some olive oil,
0:12:37 > 0:12:38we're going to gently heat that in the pan
0:12:38 > 0:12:41and we're going to grate some garlic
0:12:41 > 0:12:44and we're going to cook the garlic down for about 2-3 minutes.
0:12:44 > 0:12:47Now, we don't want any colour on it, we want it to infuse the oil.
0:12:47 > 0:12:50To the ricotta and the Parmesan, some nutmeg.
0:12:52 > 0:12:54It's great to be grating together, Si.
0:12:54 > 0:12:57Oh, yeah, Dave, yeah. Cos we're just hip and hipsters.
0:12:57 > 0:12:59Because together we're great.
0:12:59 > 0:13:01And one egg yolk.
0:13:04 > 0:13:06That goes in.
0:13:06 > 0:13:08And I put in some flour.
0:13:08 > 0:13:12Now, you can make the gnudi without flour, if you're making, like,
0:13:12 > 0:13:13super-skinny gnudi.
0:13:13 > 0:13:16But I like a little bit of weight in them,
0:13:16 > 0:13:18but nowhere near the flour you'd have in gnocchi.
0:13:18 > 0:13:21No.
0:13:21 > 0:13:22A bit of a stir through.
0:13:23 > 0:13:27And see how we get on with the flour. We can always add more but we can't take it out.
0:13:27 > 0:13:31- You're not wrong.- I mean, ricotta has a lovely character.
0:13:31 > 0:13:35It's very often overlooked, but, like, with spinach in ravioli,
0:13:35 > 0:13:39with cannelloni, it's soft, it's unctuous, it's slightly sweet,
0:13:39 > 0:13:42which is great, cos the Parmesan is sharp and big.
0:13:42 > 0:13:44And it's that textural difference, as well, isn't it?
0:13:44 > 0:13:47It's so lovely, so lovely.
0:13:47 > 0:13:52That's about 80-100 grams of flour, but I'm just doing it by eye,
0:13:52 > 0:13:55cos what I want to do is I want to make it stiff enough to roll out.
0:13:55 > 0:13:57Now, you can make gnudi,
0:13:57 > 0:14:00which are basically just like spoonfuls of fluff,
0:14:00 > 0:14:05but, being a Virgo, I like formed gnudi.
0:14:05 > 0:14:10I like to roll it out, chill it and cut it into discs, so on the plate,
0:14:10 > 0:14:12- it looks like...- Neat?
0:14:12 > 0:14:14Neat. I don't like untidy.
0:14:16 > 0:14:17There we go.
0:14:17 > 0:14:19A bit of flour on the table.
0:14:22 > 0:14:24So, let's try and roll this out.
0:14:26 > 0:14:30I want two, kind of, sausages, and it's not easy.
0:14:30 > 0:14:32No, it's not easy, mate. You're doing a sterling job.
0:14:32 > 0:14:33Pat it.
0:14:35 > 0:14:37Chilli flakes, in with the garlic.
0:14:39 > 0:14:44See, it is perfectly possible, just with a light touch, we have, like,
0:14:44 > 0:14:45a gnudi sausage.
0:14:47 > 0:14:50And so it doesn't stick we use a lot of semolina.
0:14:50 > 0:14:52So, pop that on there, like so.
0:14:52 > 0:14:54Nicely done, Mr Myers.
0:14:54 > 0:14:56And repeat.
0:14:56 > 0:14:58So, we've got our olive oil, we've got our garlic,
0:14:58 > 0:15:01and now we're going to put the passata in.
0:15:02 > 0:15:05And I've got my second gnudi sausage.
0:15:05 > 0:15:07So we pop that in the semolina, like so.
0:15:09 > 0:15:12And pop it in the fridge for a couple of hours to firm up.
0:15:12 > 0:15:15So, the arrabiata sauce, what we're going to do,
0:15:15 > 0:15:17it needs to be the right consistency for the gnudi.
0:15:17 > 0:15:20You want it to cling a little bit, so,
0:15:20 > 0:15:24we're not going to really thicken it up, we just want that halfway,
0:15:24 > 0:15:28- kind of, mark.- You've got a really nice texture on that sauce, Si.
0:15:28 > 0:15:30Yeah, it's lush, isn't it?
0:15:30 > 0:15:33I think we're there. Now, there's a mate of ours, she always said,
0:15:33 > 0:15:35if you're making an arrabiata, or any tomato sauce,
0:15:35 > 0:15:40what you do to finish it, always finish it, once the cooking's over,
0:15:40 > 0:15:42with some olive oil.
0:15:43 > 0:15:46And it just lifts all those flavours,
0:15:46 > 0:15:49you get the beautiful flavour of the oil, it just looks great.
0:15:49 > 0:15:52- Look at that, look at the difference, Dave.- Oh, aye.
0:15:52 > 0:15:54Now, I'm going to do these in, probably, two batches.
0:15:54 > 0:15:57Take your gnudi, and with a sharp knife, just cut discs.
0:15:57 > 0:15:59Don't worry about compressing too much.
0:15:59 > 0:16:02Now, dust these in semolina, you can put them all in.
0:16:03 > 0:16:05Like so.
0:16:05 > 0:16:08And we pop them to poach for about four minutes.
0:16:08 > 0:16:11When they float to the top, they're done.
0:16:11 > 0:16:14- Fantastic.- They're sinking well.
0:16:14 > 0:16:17It's more a poaching process, it's not a mad boil.
0:16:17 > 0:16:20I do the same thing when I'm doing ravioli, you know,
0:16:20 > 0:16:23I want it to cook through, I don't want them to split.
0:16:23 > 0:16:24Look, have a look!
0:16:24 > 0:16:26That one's got his snorkel out.
0:16:26 > 0:16:28- Yeah.- "I'm coming up for air!"
0:16:29 > 0:16:31Said the gnudi.
0:16:31 > 0:16:34- Right, mate, I'm just going to put little bit of oil...- Yeah.
0:16:34 > 0:16:35..on this plate.
0:16:36 > 0:16:39- Oh, wow, they're really light, Dave. - Yeah, they are, aren't they?
0:16:39 > 0:16:41They're so light and yet they look substantial.
0:16:41 > 0:16:44- They do.- The flavour is very, very subtle,
0:16:44 > 0:16:46and very tasty with the Parmesan, though.
0:16:46 > 0:16:49It kind of doesn't get much better.
0:16:49 > 0:16:51Then we just pop the rest of your gnudi in.
0:16:53 > 0:16:57They have this saying in Italy, "a watched gnudi never floats."
0:16:57 > 0:16:58So, just look away.
0:17:00 > 0:17:01You're staring.
0:17:02 > 0:17:05- You can't help it, though, can you? - They're lovely, aren't they?
0:17:07 > 0:17:09Right, Mr Myers. A pool?
0:17:09 > 0:17:10A pool.
0:17:14 > 0:17:15That's it, lovely.
0:17:17 > 0:17:18Some basil.
0:17:20 > 0:17:21Lush, man.
0:17:23 > 0:17:24More Parmesan!
0:17:28 > 0:17:31You think about ricotta in the cheese industry,
0:17:31 > 0:17:33it was going to be thrown away,
0:17:33 > 0:17:36but the Italians have caught on that it's really rather lovely.
0:17:36 > 0:17:38And I think the gnudi dish,
0:17:38 > 0:17:41it's made that humble cheese be a cut above.
0:17:41 > 0:17:45- Definitely that.- Look at that! - Lovely. Lovely plate of food.
0:17:45 > 0:17:47- Yeah.- And just to finish, mate...
0:17:47 > 0:17:48Yeah.
0:17:48 > 0:17:49Yes!
0:17:50 > 0:17:52- Thank you, sir.- Thank you.
0:18:03 > 0:18:06You know, after watching this, it'd be very "rudi"
0:18:06 > 0:18:07not to make our gnudi!
0:18:17 > 0:18:20Britain has an army of creative chefs, who, day after day,
0:18:20 > 0:18:24send out sensational dishes to customers in their restaurants.
0:18:24 > 0:18:28They work long hours toiling over their stoves.
0:18:28 > 0:18:32But back at home, what's their idea of comfort food?
0:18:34 > 0:18:38I'm Freddy Bird, I'm the head chef here at the Lido in Bristol.
0:18:38 > 0:18:40Check on, one tortilla, one courgette salad, please.
0:18:40 > 0:18:42Two checks are sitting there.
0:18:42 > 0:18:44Everything we prepare is cooked either over
0:18:44 > 0:18:45charcoal or in the wood oven.
0:18:47 > 0:18:50In restaurants, we're very lucky that we've got access to the most
0:18:50 > 0:18:54incredible ingredients, with a lot of time spent sourcing what we cook,
0:18:54 > 0:18:57but we try to muck around with it as little as possible.
0:18:57 > 0:18:59It's not a pretentious, no smears, no foams,
0:18:59 > 0:19:02a very relaxed style of cooking, but stay very true to, sort of,
0:19:02 > 0:19:03classic cuisine.
0:19:05 > 0:19:08I draw my inspiration, if you like, from the Middle East,
0:19:08 > 0:19:15Lebanon, Turkey, North Africa and also very much Spain and Portugal.
0:19:16 > 0:19:19Cooking over fire, you're there, you get the smell, you get the sounds,
0:19:19 > 0:19:21you get the heat, you get the feel.
0:19:22 > 0:19:24I can't think I'd cook any other way.
0:19:24 > 0:19:26One ajoblanco, one baked crab,
0:19:26 > 0:19:29follow one salmon, one mezze, please.
0:19:29 > 0:19:32Food, for me, is bringing people together and making people happy.
0:19:32 > 0:19:34It's that thing, you sit down at home,
0:19:34 > 0:19:36the rare occasions you get to sit down as a family,
0:19:36 > 0:19:38everything happens around food.
0:19:38 > 0:19:42After a long day, I like to keep it pretty simple.
0:19:42 > 0:19:43One-pot wonder, if you like,
0:19:43 > 0:19:46that I can chuck in the middle of the table,
0:19:46 > 0:19:48tear up some bread and dip in and share it out amongst
0:19:48 > 0:19:49Ness and the kids.
0:19:51 > 0:19:53So, this is my kitchen.
0:19:53 > 0:19:56A far cry from the Lido.
0:19:56 > 0:19:58No wood oven, sadly.
0:19:58 > 0:20:00But all the usual bits and bobs, gadgets and gizmos,
0:20:00 > 0:20:03gas stove and a nice, big, open space
0:20:03 > 0:20:05where the kids can see us cook and where we can all hang out
0:20:05 > 0:20:06together as a family.
0:20:06 > 0:20:09Today, I'm going to cook ourselves a nice,
0:20:09 > 0:20:11sort of, fish stew.
0:20:11 > 0:20:15I've got some mussels, got a bit of hake in there, got some tomatoes,
0:20:15 > 0:20:16bit of leftover aioli.
0:20:16 > 0:20:19Chuck it all together, bit of wild oregano.
0:20:19 > 0:20:22Big thing in the middle of the table, everyone can tuck in,
0:20:22 > 0:20:23maybe get my boy to eat a little bit.
0:20:23 > 0:20:25I'm not sure, let's see what happens.
0:20:27 > 0:20:31Food-wise, you know, I'm still keen to cook.
0:20:31 > 0:20:34I have my days where I'm also very happy to put my feet up
0:20:34 > 0:20:36and order a pizza.
0:20:36 > 0:20:40Yeah, a little less fussy when I get home, but still great ingredients.
0:20:46 > 0:20:48When it comes to home cooking, I suppose I like to keep it
0:20:48 > 0:20:49pretty simple.
0:20:49 > 0:20:52Always got lots of garlic in the house and in the evenings
0:20:52 > 0:20:58when I come home, it'll be a simple little stew or a nice salad.
0:20:58 > 0:21:01In the winter, lots of slow-cooky stuff that maybe I can then reheat
0:21:01 > 0:21:02another day of the week.
0:21:02 > 0:21:04It's not, you know, it's not complicated stuff,
0:21:04 > 0:21:07it's just simple, easy, nice ingredients.
0:21:07 > 0:21:09So, yeah, pretty varied.
0:21:09 > 0:21:13So just wild oregano, slightly dry, but it's just got a lovely...
0:21:13 > 0:21:16Just such a perfumed and peppery...
0:21:16 > 0:21:17smell and flavour.
0:21:17 > 0:21:18Lovely, really lovely.
0:21:24 > 0:21:27And the sauce is just from the tomatoes.
0:21:30 > 0:21:31That's a beautiful moment, I love that.
0:21:31 > 0:21:32And it's the smell as well,
0:21:32 > 0:21:35you just get hit with the oregano and the garlic.
0:21:35 > 0:21:37I'm going to put just a little splash of white wine as well.
0:21:37 > 0:21:40That'll boil off all the booze in that, just a little splash,
0:21:40 > 0:21:43just to make it a bit saucier and then I'll chuck the mussels
0:21:43 > 0:21:46into there. But the smell from that is...
0:21:46 > 0:21:47That's what it's all about.
0:21:53 > 0:21:55There we go.
0:21:55 > 0:21:56That'll do, that's probably enough.
0:21:56 > 0:22:00So, we're going to chuck a few of those chickpeas in as well.
0:22:01 > 0:22:05A couple of nice prawns in there, just to make it a bit more exciting.
0:22:05 > 0:22:11But you've also got delicious, cheap mussels, chickpeas to bulk it up,
0:22:11 > 0:22:13hake, you could use cod, you can use coley,
0:22:13 > 0:22:16you can use any cheap white fish.
0:22:16 > 0:22:18The sauce is going to give all the flavour,
0:22:18 > 0:22:21the fish is going to suck it all up. That's, you know, that's...
0:22:21 > 0:22:24This is how you make nice, cheap ingredients taste great.
0:22:24 > 0:22:27It's bags of flavour in your sauce, pack that, you know...
0:22:27 > 0:22:28It really packs a punch.
0:22:28 > 0:22:31That looks banging, really lovely, definitely.
0:22:31 > 0:22:34I think they're going to enjoy that.
0:22:34 > 0:22:36And you can serve it.
0:22:36 > 0:22:37This looks delicious.
0:22:37 > 0:22:39What do you think?
0:22:39 > 0:22:40It looks delicious.
0:22:40 > 0:22:41- Yeah?- Delicious.
0:22:41 > 0:22:44I like the look of the tomatoes and the prawns.
0:22:44 > 0:22:45Mmm!
0:22:48 > 0:22:52- Good boy.- Good boy! Is it nice?
0:22:52 > 0:22:54Family cooking, especially for me, you know, I think, you know,
0:22:54 > 0:22:56want to feed them cheaply, want to get them filled up,
0:22:56 > 0:22:58this is a good way of doing it.
0:23:14 > 0:23:18If there's one ingredient in the world that we can say is a cut above
0:23:18 > 0:23:20everything else, it's got to be chicken.
0:23:20 > 0:23:22- It's versatile.- It's fabulous.
0:23:22 > 0:23:25- It's tasty.- It can be posh, it can be pauper.
0:23:25 > 0:23:29- It can, and it can be flipping lovely and this is no exception. - Yeah.
0:23:32 > 0:23:34I'm going to chop some bacon for Dave's mix.
0:23:34 > 0:23:37And I'm going to saute off an onion.
0:23:37 > 0:23:39Everything starts with an onion.
0:23:39 > 0:23:41Slice, slice, slice.
0:23:41 > 0:23:44You often think of it, we had meatloaf a lot in America.
0:23:44 > 0:23:46HE IMITATES ELECTRIC GUITAR
0:23:48 > 0:23:50Not that kind of Meatloaf.
0:23:50 > 0:23:52But, generally, meatloaf can be a mystery meat
0:23:52 > 0:23:53- meatloaf, can't it?- It can.
0:23:53 > 0:23:56And you think, "I wonder who's living in there?"
0:23:56 > 0:24:00But chicken meatloaf, you know you can be safe in the knowledge that...
0:24:01 > 0:24:05..it started with a humble chook and it's good stuff.
0:24:05 > 0:24:07It's great for kids as well.
0:24:07 > 0:24:10It's like... It's like a massive chicken nugget stuffed with cheese.
0:24:10 > 0:24:12It is!
0:24:12 > 0:24:16It's like, you know those, like, Kievs you get when you're a kid?
0:24:16 > 0:24:18- Yeah.- It's like that but huge.
0:24:18 > 0:24:20I've used streaky bacon for this one.
0:24:20 > 0:24:21You can use back bacon if you like,
0:24:21 > 0:24:23but streaky seems to work really well with this
0:24:23 > 0:24:25and we like the flavour of it.
0:24:25 > 0:24:27We just sweat the onion down till it's translucent.
0:24:29 > 0:24:31Now, the meatloaf mixture.
0:24:31 > 0:24:34We've got the chicken thighs and we've got the bacon.
0:24:34 > 0:24:40So to this, I will add a teaspoon of dried oregano.
0:24:41 > 0:24:44A teaspoon of Dijon mustard.
0:24:44 > 0:24:46IN FRENCH ACCENT: Dijon.
0:24:46 > 0:24:48A teaspoon of Worcestershire sauce.
0:24:48 > 0:24:50IN HIGH-PITCHED VOICE: Worcestershire!
0:24:52 > 0:24:54The zest of a lemon.
0:24:57 > 0:25:00Breadcrumbs. I mean it's just like a big giant meatball
0:25:00 > 0:25:02and you need your crumbs for bounce.
0:25:03 > 0:25:06Now, while Dave's doing that, all I'm doing, the streaky bacon,
0:25:06 > 0:25:09I'm just flattening it out because what we're going to do,
0:25:09 > 0:25:14we're going to cut it in half in readiness to put on top of
0:25:14 > 0:25:17- and dress our meatloaf when it's formed.- Mmm!
0:25:17 > 0:25:19I've got two cloves of garlic
0:25:19 > 0:25:23and we're going to grate that into the onions and just cook it off for
0:25:23 > 0:25:25another couple of minutes.
0:25:25 > 0:25:27I need two egg whites.
0:25:27 > 0:25:29Oh, could you season this for us, Si?
0:25:29 > 0:25:31Yeah, no worries, dude, no worries.
0:25:31 > 0:25:32Now...
0:25:32 > 0:25:35- Lots.- ..you may think, "Crumbs, Kingy,
0:25:35 > 0:25:39"you're putting a lot of salt in there," but it takes a lot of salt.
0:25:40 > 0:25:42Beautiful.
0:25:43 > 0:25:47Now, while Dave's forming the meatloaf,
0:25:47 > 0:25:49we're going to do the glaze.
0:25:49 > 0:25:51There's about 100ml of tomato sauce in here.
0:25:52 > 0:25:54And then there's about...
0:25:55 > 0:25:57..one tablespoon of maple syrup.
0:25:59 > 0:26:02One teaspoon - but I kind of think you can take a little bit more than
0:26:02 > 0:26:04that - of Worcestershire sauce.
0:26:06 > 0:26:09And then some white wine vinegar.
0:26:09 > 0:26:12Now my onions and garlic can go into that mixture.
0:26:12 > 0:26:13It's just cooled off a bit.
0:26:13 > 0:26:15Just so I don't burn my hands, really.
0:26:16 > 0:26:19And the only other addition is some Dijon mustard.
0:26:19 > 0:26:22Now, Dave, with your clean hand, would you mind passing it?
0:26:22 > 0:26:23Thank you.
0:26:25 > 0:26:28And the Dijon goes in as well.
0:26:28 > 0:26:32Then, heat it, cook it out, perfect.
0:26:33 > 0:26:37First off, I need half the mixture and I put it into
0:26:37 > 0:26:39a loaf kind of shape in the bottom of my tin.
0:26:42 > 0:26:45- Now, would you like me to grate some cheese?- Yeah.
0:26:45 > 0:26:51THIS is the little bit of genius that's inside the meatloaf.
0:26:51 > 0:26:53So, down the middle, leaving an edge, cos you see,
0:26:53 > 0:26:56you've got to seal the cheese in.
0:26:56 > 0:26:57The last thing you want is your loaf to leak.
0:27:01 > 0:27:03Now, we've got to encase that.
0:27:03 > 0:27:06This is where it all gets a bit sculptural.
0:27:06 > 0:27:07It's a two-hand job, this.
0:27:08 > 0:27:11All those years when I was a kid playing on the beach
0:27:11 > 0:27:14making sand pies, I knew it would come to some use.
0:27:14 > 0:27:15There we go.
0:27:15 > 0:27:17Just seal that there.
0:27:18 > 0:27:20- And it's lovely. - Mate, I can see a hole.
0:27:20 > 0:27:23- Where?- Yeah, just there, exactly that.
0:27:25 > 0:27:27That's it.
0:27:27 > 0:27:30- Look at that.- That's very beautiful, that, now.- Yeah.
0:27:30 > 0:27:32Now, what I'm going to do is I'm just going to paint this
0:27:32 > 0:27:35with that sauce that we made before.
0:27:35 > 0:27:36Now, we start...
0:27:37 > 0:27:40..just to cover it in bacon.
0:27:41 > 0:27:44And it's just like laying tiles on a roof.
0:27:44 > 0:27:47What started out as a bowl of mince is beginning to look like a bit of a
0:27:47 > 0:27:49gastronomic delight, isn't it?
0:27:49 > 0:27:52- Absolutely.- One more slice, Si.
0:27:52 > 0:27:54Yeah.
0:27:54 > 0:27:57Now, what we do, we paint some more...
0:27:59 > 0:28:00..of our sauce.
0:28:02 > 0:28:05What it does, this sauce, is it just gives it a lovely,
0:28:05 > 0:28:08lovely sweet note to the savoury.
0:28:08 > 0:28:10It's just building up layers and layers of flavour.
0:28:10 > 0:28:13It really is very gastronomic and when you think there's
0:28:13 > 0:28:16that surprise in the middle of that wonderful Gruyere cheese,
0:28:16 > 0:28:19there's going to be a big "ah" around the table.
0:28:19 > 0:28:23So, we pop this into a preheated oven for 30 minutes.
0:28:24 > 0:28:26See you later.
0:28:29 > 0:28:31- Tea for two?- Aye, yes, absolutely.
0:28:40 > 0:28:44After 30 minutes, brush the meatloaf with the remaining glaze...
0:28:46 > 0:28:49..and pop back in the oven for a further half an hour.
0:28:57 > 0:28:59Cor, look at that.
0:28:59 > 0:29:02It's got that look of a lovely glazed gammon ham.
0:29:02 > 0:29:04I can't wait to cut into it.
0:29:04 > 0:29:06- Shall we have the end off? - Yeah, let's get the end off.
0:29:06 > 0:29:09We need to test it, Dave, just in case it's, you know,
0:29:09 > 0:29:11- something's gone wrong.- Right.
0:29:11 > 0:29:13With a bit... Ho-ho!
0:29:13 > 0:29:15- Look at that.- Oh, come on.
0:29:15 > 0:29:16See?
0:29:17 > 0:29:19All that lovely melted Gruyere.
0:29:20 > 0:29:22How nice is that?
0:29:22 > 0:29:25I'll you, my mouth's watering as I'm cutting this.
0:29:29 > 0:29:31Some bacon.
0:29:36 > 0:29:38That is so good.
0:29:38 > 0:29:39It's fruity, it's savoury.
0:29:41 > 0:29:42That...
0:29:42 > 0:29:47has taken some ordinary ingredients, relatively cheap,
0:29:47 > 0:29:48to another level.
0:29:55 > 0:29:58Every family has their favourite dishes.
0:29:59 > 0:30:01The comfort foods that remind us of home.
0:30:03 > 0:30:05These are our inheritance dishes,
0:30:05 > 0:30:08handed down through generations of the same family.
0:30:10 > 0:30:14My name is Jane and I live in Belfast in Northern Ireland.
0:30:14 > 0:30:19Food is very important to me because I think it's about nurturing
0:30:19 > 0:30:20and about taking care.
0:30:22 > 0:30:24If I remember my mother and I think about her,
0:30:24 > 0:30:26I think about her cooking, always cooking.
0:30:28 > 0:30:30So, I was born in Dublin.
0:30:30 > 0:30:31I'm one of seven.
0:30:31 > 0:30:33There were five boys, two girls,
0:30:33 > 0:30:37Mum, Dad, couple of grannies
0:30:37 > 0:30:41and two uncles, dogs, and it was busy.
0:30:44 > 0:30:47I have three adult children and I have eight grandchildren.
0:30:47 > 0:30:49DOORBELL RINGS
0:30:49 > 0:30:51- Hello! How are you? - How are you doing?
0:30:51 > 0:30:53It's good to see you.
0:30:53 > 0:30:56'Calvin is my middle child, my son.'
0:30:56 > 0:31:00He, happily, has inherited my mother's passion for food.
0:31:00 > 0:31:02Bit of breakfast'd be good, Mamo.
0:31:02 > 0:31:04"Bit of breakfast would be good."
0:31:04 > 0:31:06'So the dish that's, I suppose,
0:31:06 > 0:31:09'the most important in our family and that everybody knows and loves
0:31:09 > 0:31:14'is boxty. And it's a dish that my mother introduced us to
0:31:14 > 0:31:15'as we were growing up.'
0:31:15 > 0:31:20So a boxty could best be described as a potato pancake.
0:31:20 > 0:31:25So it's made with a mixture of flour, grated potatoes,
0:31:25 > 0:31:26salt and pepper and butter.
0:31:26 > 0:31:29It's fried on the pan and it's delicious.
0:31:32 > 0:31:35I come over here to get breakfast and end up making me own breakfast.
0:31:35 > 0:31:36Well, I could do it for you,
0:31:36 > 0:31:40but you know it'd take an awful lot longer if I'm going to do this.
0:31:40 > 0:31:43When you'd come home from school and it was boxty day,
0:31:43 > 0:31:45it was like magic.
0:31:45 > 0:31:47And my mother would tell us a little bit about it
0:31:47 > 0:31:49as she was cooking.
0:31:49 > 0:31:52Boxty, it's poorhouse bread
0:31:52 > 0:31:56and during the famine times when potatoes were very scarce,
0:31:56 > 0:31:59you imagine people cooking this with nothing else.
0:31:59 > 0:32:01It's all love and hard work that goes into it.
0:32:02 > 0:32:06So, we grew up with this idea that it was, you know...
0:32:06 > 0:32:07It was special.
0:32:12 > 0:32:14Meeting my grandmother for the first time, you know,
0:32:14 > 0:32:16I can remember sitting in her kitchen in
0:32:16 > 0:32:20a very sort of small whitewashed cottage in Mayo.
0:32:20 > 0:32:23You know, it was a kitchen with no running water,
0:32:23 > 0:32:28no electricity. And yet, there would always be potato cakes and boxties
0:32:28 > 0:32:31and, you know, you just had this amazing comfort food.
0:32:31 > 0:32:34It was almost like sort of being a little princeling, you know.
0:32:34 > 0:32:38You sort of sit there and your grandmother just brings you all this, this wonderful stuff
0:32:38 > 0:32:40And so when you think about lovely food, you know,
0:32:40 > 0:32:42that's where you're sort of transported back to,
0:32:42 > 0:32:44that's where I'm transported back to.
0:32:44 > 0:32:47So you can see it there, it's getting really nice, nice golden.
0:32:48 > 0:32:51I think it goes particularly well with breakfast items, actually.
0:32:51 > 0:32:54So, I love it with some really good black pudding, really lovely eggs,
0:32:54 > 0:32:57sausages, and I think its versatility is what makes it
0:32:57 > 0:32:58so interesting.
0:32:59 > 0:33:01Excellent.
0:33:03 > 0:33:06I have to say, I still prefer it this way.
0:33:06 > 0:33:08I like it the way Mum would have served it with just
0:33:08 > 0:33:10the butter melting on top.
0:33:10 > 0:33:13You're a purist when it comes to the boxty. Yeah.
0:33:13 > 0:33:16If there's one recipe that I would really, really like
0:33:16 > 0:33:19to sort of join the family cookbook, so to speak, it would be my
0:33:19 > 0:33:21beef shin ragu.
0:33:21 > 0:33:24So they look just about perfect.
0:33:24 > 0:33:29Lovely tomatoes, sweet red peppers and a little kick of chilli.
0:33:29 > 0:33:31The whole point of this particular sauce is that
0:33:31 > 0:33:35everything sort of juiced up to 11.
0:33:35 > 0:33:37Home cooking, it needs to be comforting,
0:33:37 > 0:33:40it needs to be comfort food above all else.
0:33:41 > 0:33:44And, I think for me as well, it has to be something that sort of,
0:33:44 > 0:33:47you know, reminds me of home.
0:33:47 > 0:33:49So, something like boxty will always bring me straight
0:33:49 > 0:33:52to my grandmother's table.
0:33:52 > 0:33:56Something like this beef shin ragu will always bring me back to my
0:33:56 > 0:33:59own home and, sort of, feeding my own family.
0:33:59 > 0:34:01Well, that's it basically finished.
0:34:02 > 0:34:04It'll be about another 12 hours.
0:34:04 > 0:34:08I'm going to stick a little lid on that.
0:34:08 > 0:34:09Hello, baby.
0:34:09 > 0:34:12- I'm pleased to see you, too. - Say hello to Mamo.
0:34:12 > 0:34:16My daughter Maisie, she's wonderful because she loves all of my cooking.
0:34:16 > 0:34:19So she's my biggest fan, which is great, which makes me
0:34:19 > 0:34:20her biggest fan.
0:34:20 > 0:34:24You can see what's happened just to all that lovely shin.
0:34:24 > 0:34:30Let's see if the old recipe and the new can come together.
0:34:30 > 0:34:32What you have is this lovely link that,
0:34:32 > 0:34:34even though my daughter may not ever meet my grandmother,
0:34:34 > 0:34:38there's a lovely sort of connection there through food.
0:34:38 > 0:34:42Thank you, darling, that's beautiful, thank you.
0:34:42 > 0:34:44Maisie!
0:34:46 > 0:34:49It's really nice with the boxty, Sam.
0:34:49 > 0:34:52I think your Nanny Sheila would be very proud of you.
0:34:55 > 0:34:57It's nice to see her tucking into both, though.
0:34:57 > 0:35:01To watch my daughter, sort of, make one of my recipes, I mean,
0:35:01 > 0:35:04that would probably be a little bit of a tear-jerker moment.
0:35:04 > 0:35:06I'm sure that would be quite emotional.
0:35:09 > 0:35:12I can't imagine that there would be any better feeling in the world,
0:35:12 > 0:35:16I think that would be absolutely fantastic.
0:35:16 > 0:35:17HE MAKES BITING SOUND
0:35:38 > 0:35:39Everybody loves bananas.
0:35:39 > 0:35:45It's humble. You know, you just go, "I'll just have a 'nana."
0:35:45 > 0:35:47And then you take a tarte tatin,
0:35:47 > 0:35:49and we could make that banana a cut above.
0:35:49 > 0:35:52- We can, Dave.- We can.- We can.
0:35:55 > 0:35:57I'm pastry, he's caramel.
0:35:58 > 0:36:01Caramel. It's a very, very simple process, caramel,
0:36:01 > 0:36:05but people lose patience with it, and I can understand why because I
0:36:05 > 0:36:06have, on several occasions.
0:36:06 > 0:36:08And puff pastry, it's a very, very simple process.
0:36:08 > 0:36:12I've bought a block and got it out of the fridge.
0:36:12 > 0:36:13- It's good, though...- It is.
0:36:13 > 0:36:15- To be fair. - Frozen puff's all right.
0:36:15 > 0:36:17So, a little bit of heat in your pan, initially.
0:36:17 > 0:36:20Little bit of flour on your table, initially.
0:36:20 > 0:36:23And then what you do,
0:36:23 > 0:36:27- you put the sugar in, and the key is patience.- Mm.
0:36:27 > 0:36:29And you let it go. You can swirl it,
0:36:29 > 0:36:32a little bit, but you never stir it.
0:36:34 > 0:36:38First, roll out your puff pastry, and with a tarte tatin,
0:36:38 > 0:36:42we need to make the pastry a circle, just a little bit smaller than this,
0:36:42 > 0:36:45and there's a tucking-in process, which we'll explain as we go.
0:36:45 > 0:36:48Yeah. I love that tucking in process.
0:36:48 > 0:36:51Reminds us of when I was little and your mam used to come and tuck you up.
0:36:51 > 0:36:54What my mother used to do, was she used to tuck me in too tight.
0:36:54 > 0:36:57- Yeah!- And you're like...- And you couldn't get your feet out.
0:36:57 > 0:36:58I hated that.
0:36:58 > 0:37:00So, caster sugar.
0:37:01 > 0:37:02And just leave it.
0:37:03 > 0:37:05Just use this for a template.
0:37:09 > 0:37:13And I don't quite want it as big as that, so I'll just go in about less
0:37:13 > 0:37:15than a centimetre, and use that as a guide.
0:37:19 > 0:37:20Look at that. Beautiful.
0:37:22 > 0:37:26Now, one of the ingredients we're using to elevate the humble banana,
0:37:26 > 0:37:29you know, up the food chain, is some cardamom.
0:37:29 > 0:37:32So, I just need the black seeds out the middle of these green husks.
0:37:32 > 0:37:35So, I'm going to give it a whack and pick the seeds out.
0:37:39 > 0:37:43You know when I was talking before about swirling the caramel?
0:37:43 > 0:37:45Just keep doing it like that.
0:37:45 > 0:37:47Don't do it too often.
0:37:47 > 0:37:50- You know, Kingy, If I was a fruit... - Yeah?
0:37:50 > 0:37:52..I'd want to be a banana.
0:37:52 > 0:37:54If you were a fruit, what would you be?
0:37:54 > 0:37:56- Mango.- Mango?
0:37:56 > 0:37:58Yeah. I like them.
0:37:58 > 0:38:00- What, a big stone in the middle? - Yeah!
0:38:02 > 0:38:04- How's your caramel? - It's getting there.
0:38:04 > 0:38:07Give me the countdown for when I'll cook the 'nanas.
0:38:07 > 0:38:08Right, you count down now, man.
0:38:08 > 0:38:10All right. That's me cardamoms.
0:38:10 > 0:38:12I'm just going to give those seeds a bash.
0:38:12 > 0:38:16- Oh, look at that. That's nice caramel.- Oh, aye.
0:38:16 > 0:38:18Oh, yeah.
0:38:18 > 0:38:21- That's what we're after.- It's even the definition of caramel coloured,
0:38:21 > 0:38:24isn't it? Right, take...
0:38:26 > 0:38:27..a bunch of bananas.
0:38:28 > 0:38:33Now, what I'm going to do is, I've taken the caramel off the heat.
0:38:33 > 0:38:36It's now completely melted at the colour that we want.
0:38:37 > 0:38:40And I'm going to drop in 75g of butter.
0:38:40 > 0:38:42Now, it'll start to bubble.
0:38:42 > 0:38:45Let it melt, and then whisk it into the caramel.
0:38:46 > 0:38:49- It's kind of butterscotch, isn't it? - Yeah, lovely.
0:38:49 > 0:38:51Right, about two centimetre lengths.
0:38:53 > 0:38:55Just start to whisk the butter in.
0:38:59 > 0:39:01Now, this has no heat here now,
0:39:01 > 0:39:04other than what's left in the sugar and the pan.
0:39:06 > 0:39:10And then you pour this lovely butter caramel
0:39:10 > 0:39:13into our tarte tatin dish.
0:39:21 > 0:39:25- Good job, Kingy.- Lovely. - Right, so we just start out.
0:39:25 > 0:39:27Oh, we're going from the outside in, right? OK.
0:39:27 > 0:39:29- Yes.- No probs.
0:39:29 > 0:39:32Be careful with the caramel, it is seriously hot.
0:39:32 > 0:39:38- Yes.- But you want your bananas to be upright, loud and proud.
0:39:38 > 0:39:40- This just looks great, doesn't it? - Yeah!
0:39:40 > 0:39:43- Yeah.- It's a cut above, Kingy. - It is, dude, it is.
0:39:44 > 0:39:45And there's two bits left over.
0:39:45 > 0:39:47Well, you know what we're going to do?
0:39:47 > 0:39:50Split it! Ha-ha!
0:39:50 > 0:39:51Now, the good stuff.
0:39:51 > 0:39:53Cardamom seeds, just sprinkle...
0:39:55 > 0:39:56..a little loveliness
0:39:57 > 0:39:58over your 'nanas.
0:40:01 > 0:40:02Now some orange zest.
0:40:09 > 0:40:12Take the pastry,
0:40:12 > 0:40:14pop the disc on your 'nana,
0:40:16 > 0:40:18and just kind of tuck it under.
0:40:21 > 0:40:23Prick it lightly all over with a fork.
0:40:27 > 0:40:28And that goes into a preheated oven
0:40:28 > 0:40:33AT 180 Celsius for about 40 to 45 minutes,
0:40:33 > 0:40:40which gives us time to make a big pan of fresh chocolate custard.
0:40:40 > 0:40:42Oh!
0:40:42 > 0:40:44Bananas, chocolate, custard, oh!
0:40:44 > 0:40:46I should coco!
0:40:46 > 0:40:47There you are, David.
0:40:48 > 0:40:51Let's clear down and get all the bits out that we need.
0:40:51 > 0:40:54When the big hand is on the four, it's done.
0:40:54 > 0:40:55Excellent.
0:41:01 > 0:41:04Well, bananas and custard go together like Si and Dave.
0:41:04 > 0:41:06- They do.- But this is chocolate custard.
0:41:06 > 0:41:08Very easy, very simple,
0:41:08 > 0:41:12and the perfect accompaniment to our pimped-up 'nana.
0:41:12 > 0:41:14Milk, cream.
0:41:15 > 0:41:17I need four egg yolks.
0:41:19 > 0:41:21And all I'm doing is going to heat this
0:41:21 > 0:41:25milk and cream to just below
0:41:25 > 0:41:27boiling point.
0:41:27 > 0:41:30Caster sugar goes in with the egg yolks.
0:41:30 > 0:41:31Cocoa powder.
0:41:31 > 0:41:37So it thickens up nicely and doesn't split, a teaspoon of cornflour.
0:41:37 > 0:41:38Beautiful.
0:41:41 > 0:41:43And we whisk this together.
0:41:49 > 0:41:50- I'll dribble.- Right.
0:41:51 > 0:41:54- Watch your hands, mate, this is hot. - Sorry.
0:41:59 > 0:42:02Lovely. And we turn it to the pan.
0:42:05 > 0:42:06There we go.
0:42:06 > 0:42:09Now, at this point, you've got to stir it continuously.
0:42:11 > 0:42:13It's a little bit of effort but it's worth it.
0:42:13 > 0:42:15Oh, look at that, it's thickening up lovely.
0:42:15 > 0:42:18- Oh, aye. - A lovely gloss and sheen on it.
0:42:18 > 0:42:19Fab.
0:42:21 > 0:42:24Just in time for our tarte nanan.
0:42:24 > 0:42:27Oh, I say, matron, that's grown!
0:42:27 > 0:42:29I love this bit, you see.
0:42:29 > 0:42:32You are going to come out of this pot!
0:42:32 > 0:42:35You are a banana tarte tatin!
0:42:35 > 0:42:38What are you? Ha!
0:42:38 > 0:42:41Banana tarte tatin.
0:42:41 > 0:42:43- Is it out?- Yes!- Yes!
0:42:43 > 0:42:47Look at that! It's so lustrous and tasty.
0:42:47 > 0:42:50And look, chocolate custard!
0:42:50 > 0:42:53The banana tarte tatin, Dave.
0:42:53 > 0:42:54With chocolate custard.
0:42:54 > 0:43:00I mean, this is a cut above your average banana dessert.