0:00:03 > 0:00:05We've travelled the world and eaten everywhere,
0:00:05 > 0:00:10from roadside bars to restaurants with Michelin stars.
0:00:10 > 0:00:15But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:19Coming into a warm kitchen filled with the aroma of a tasty meal,
0:00:19 > 0:00:20bubbling away.
0:00:21 > 0:00:24It's one of life's great pleasures.
0:00:24 > 0:00:29There's nothing like comfort food to put a smile on your face.
0:00:37 > 0:00:42Today, the perfect dishes for when it's cold outside.
0:00:44 > 0:00:47Is this what you'd describe, Kingy, as the ultimate rib sticker?
0:00:47 > 0:00:50Putting dumplings with oxtail soup, but, like,
0:00:50 > 0:00:53a really hearty oxtail soup.
0:00:53 > 0:00:56It would resurrect you after a hearty rumble in the snow.
0:00:56 > 0:00:57It certainly would.
0:01:00 > 0:01:04Oxtail has a lot of fat on it, and you don't need it all.
0:01:04 > 0:01:06There's quite a lot to take off, so that's what I'm doing,
0:01:06 > 0:01:08while Dave's chopping his onions.
0:01:08 > 0:01:12The meat you get, though, when you cook the oxtails
0:01:12 > 0:01:14- long, slow and low...- Oh!
0:01:14 > 0:01:16..is superb.
0:01:16 > 0:01:19The most important thing with oxtail when you're cooking it
0:01:19 > 0:01:22is to get as much deep colour on it as you can.
0:01:22 > 0:01:25The reason for that is the caramelisation
0:01:25 > 0:01:27of the meat is important,
0:01:27 > 0:01:29because it adds even more flavour.
0:01:29 > 0:01:31So what we're going to do is just
0:01:31 > 0:01:34drop them in some seasoned flour.
0:01:34 > 0:01:37All it is is flour, salt, pepper.
0:01:39 > 0:01:43Now, I've got us a couple of sticks of celery, and this is my mirepoix.
0:01:43 > 0:01:46This is my engine room of flavour.
0:01:46 > 0:01:47Now, onto the carrots.
0:01:48 > 0:01:49Top them...
0:01:51 > 0:01:52..tail them.
0:01:53 > 0:01:55Right, that's the oxtail in.
0:01:55 > 0:01:58It's going to take about ten minutes, that, so be patient.
0:01:58 > 0:02:00But the deeper the caramelisation,
0:02:00 > 0:02:02the better the flavour's going to be.
0:02:05 > 0:02:07Dishes like this, you can't rush them.
0:02:07 > 0:02:09We're going to cook this for three hours.
0:02:09 > 0:02:12It's a long time, and it's that time you invest in this,
0:02:12 > 0:02:15it seems to come out in the finished dish.
0:02:15 > 0:02:16It does.
0:02:18 > 0:02:20I think, give or take a couple of minutes,
0:02:20 > 0:02:22we're pretty much there, Dave.
0:02:22 > 0:02:24There we are.
0:02:24 > 0:02:25We've got all that flavour,
0:02:25 > 0:02:27and we're not going to waste anything.
0:02:27 > 0:02:29So, let's bung in the veggies.
0:02:32 > 0:02:34And these want to be sweated down for about five minutes.
0:02:36 > 0:02:39It's all coated in that lovely, lovely, unctuous oil.
0:02:44 > 0:02:46A couple of cloves of garlic.
0:02:50 > 0:02:53You know what's happened, Dave? All the moisture from the carrots,
0:02:53 > 0:02:56onions and celery has just deglazed the pan.
0:02:56 > 0:03:00So we're just recycling all those flavours again.
0:03:00 > 0:03:01So nice.
0:03:03 > 0:03:05- I think we're there, dude.- Right.
0:03:05 > 0:03:08Now, let's start building up the flavours.
0:03:08 > 0:03:11I've got a teaspoon of dried thyme.
0:03:11 > 0:03:13And it has to be dried thyme,
0:03:13 > 0:03:16because we want the thyme flavour to cook into the soup.
0:03:16 > 0:03:19Yeah, and don't forget, dry herbs you cook into the dish,
0:03:19 > 0:03:22fresh herbs you use to finish it off.
0:03:24 > 0:03:25Two bay leaves.
0:03:27 > 0:03:31- Beautiful.- A couple of tablespoons of tomato paste.
0:03:33 > 0:03:35This'll enrich the soup.
0:03:36 > 0:03:40Half a bottle of good red wine.
0:03:43 > 0:03:46Two tablespoons of cream sherry.
0:03:49 > 0:03:50Two...
0:03:51 > 0:03:54A good litre of beef stock.
0:03:56 > 0:03:58And lots of black pepper.
0:03:58 > 0:03:59Lots of it.
0:04:00 > 0:04:04So, in pops our oxtail.
0:04:12 > 0:04:16Now, you see the oxtail has left some resting juices?
0:04:16 > 0:04:20That's all flavour, and we want to make sure that
0:04:20 > 0:04:22that goes into our soup.
0:04:22 > 0:04:25I'll put about a teaspoon of sea salt in this.
0:04:25 > 0:04:28Bring it to a gentle simmer on the hob.
0:04:28 > 0:04:30Because, if we were to put it straight in the oven,
0:04:30 > 0:04:34it would take it about an hour to get to this stage of cooking.
0:04:34 > 0:04:36So we pop the lid on,
0:04:36 > 0:04:38and pop this into the oven.
0:04:39 > 0:04:41Right, mate, that's it for three hours!
0:04:41 > 0:04:45Smashing, let's go. Aye, let's go and have a walk and get proper cold.
0:04:51 > 0:04:53Several hours later...
0:04:54 > 0:04:57..this has cooled and we've skimmed all the fat off the top.
0:04:57 > 0:04:59We're going to fish this beautiful oxtail out,
0:04:59 > 0:05:02and then I'm going to strip all the meat away from the bone.
0:05:02 > 0:05:05Look at that wonderful, wonderful, soupy stock.
0:05:05 > 0:05:07And that is what is going to give the dumplings
0:05:07 > 0:05:09the most amazing flavour.
0:05:09 > 0:05:12Now, you need self-raising flour for the dumplings,
0:05:12 > 0:05:14or your dumplings will be leaden.
0:05:16 > 0:05:18Teaspoon of salt.
0:05:18 > 0:05:20And the suet.
0:05:22 > 0:05:25There's something very satisfying about this.
0:05:25 > 0:05:28There's something very satisfying about making dumplings,
0:05:28 > 0:05:30even the word "dumplings".
0:05:30 > 0:05:32It sounds nice, doesn't it?
0:05:32 > 0:05:35- It does. Comforting. - "Look at the lovely dumplings!"
0:05:37 > 0:05:39Now, you want fresh parsley for this.
0:05:40 > 0:05:44Sprinkle your finely chopped parsley into your flour,
0:05:44 > 0:05:47suet and salt.
0:05:47 > 0:05:49It's very hard to give you quantities for the amount of water
0:05:49 > 0:05:52to use when you're making dumplings. Basically,
0:05:52 > 0:05:55the rule of thumb is add enough cold water until it forms a ball,
0:05:55 > 0:05:58until you can form them into dumpling shapes.
0:05:58 > 0:06:01This amount will make about 18 small dumplings.
0:06:01 > 0:06:03I just want to show you the amount of...
0:06:03 > 0:06:06- Wow!- ...meat that you get off an oxtail.
0:06:06 > 0:06:10- Remarkable, isn't it? - And that's just good meat.
0:06:10 > 0:06:14- No gristle...- No manky bits, just really good.
0:06:14 > 0:06:16So I'm going to put that back in our soup.
0:06:20 > 0:06:22Let's pluck off a knob.
0:06:22 > 0:06:24And let's start making dumplings.
0:06:26 > 0:06:30I like my dumplings round, I don't like mis-formed dumplings.
0:06:32 > 0:06:36I'm going to transfer the now cooled soup...
0:06:37 > 0:06:38..into a larger pan...
0:06:40 > 0:06:42..removing said bay leaves.
0:06:44 > 0:06:46And just plop your dumplings in.
0:06:49 > 0:06:50Feel free to help dump.
0:06:51 > 0:06:56And we shall leave these to bob away for about 15-20 minutes.
0:06:56 > 0:06:59- With the lid on.- With the lid on, so they steam.
0:07:05 > 0:07:08Oh, Simon, I can look down through the glass.
0:07:10 > 0:07:11They are ready, man!
0:07:11 > 0:07:14- Oooh!- Look at that!
0:07:19 > 0:07:21Brown bread and butter.
0:07:21 > 0:07:23See, I know we've got carbohydrate in the dumplings...
0:07:23 > 0:07:27- But it's cold!- But brown bread and butter, it just says "home".
0:07:35 > 0:07:39It's a meal you want to eat slowly, don't you?
0:07:39 > 0:07:42You want every bit of that goodness going to your body.
0:07:50 > 0:07:53The secret to creating delicious comfort food
0:07:53 > 0:07:55is using the right ingredients.
0:07:56 > 0:07:58Real work is done by the producers
0:07:58 > 0:08:01who put all their passion and expertise
0:08:01 > 0:08:05into getting their ingredients just right.
0:08:05 > 0:08:08The family have been farming here for 140 years.
0:08:08 > 0:08:12We're located just outside Leeds, in Pontefract.
0:08:12 > 0:08:16Nice, sandy soil we have here, so that's rather good.
0:08:16 > 0:08:17So we're quite free-draining,
0:08:17 > 0:08:20which is great for most of the crops that we grow.
0:08:22 > 0:08:25We started with the pumpkins about five years ago,
0:08:25 > 0:08:29and last year we sold 70,000 pumpkins direct from the field.
0:08:30 > 0:08:33We start by growing them in the polytunnel, all from seed,
0:08:33 > 0:08:37in about May time. We'll wait for them to grow in the polytunnels,
0:08:37 > 0:08:39nice and protected, because we want the leaves at that point,
0:08:39 > 0:08:42to make sure that they don't get damaged.
0:08:46 > 0:08:48And then we'll plant them out in the fields.
0:08:49 > 0:08:50We have to watch out for pests, really,
0:08:50 > 0:08:52that's our biggest problem at that point.
0:08:52 > 0:08:55But we're quite lucky, because our soil is so sandy,
0:08:55 > 0:08:57we don't struggle at this time of year,
0:08:57 > 0:09:00when we could have slugs and them just sitting and rotting, really,
0:09:00 > 0:09:02because as soon as the flesh would get soft,
0:09:02 > 0:09:06that's when we could end up with insects, etc, getting in.
0:09:06 > 0:09:08Some farms, especially in the States,
0:09:08 > 0:09:10they'll pop them in on straw to keep their bottoms dry,
0:09:10 > 0:09:13in effect, because nobody likes a soggy bottom!
0:09:16 > 0:09:21The whole pumpkin trend coming over from the States has been massive,
0:09:21 > 0:09:25but I think what works here is we celebrate the pumpkin
0:09:25 > 0:09:27and everything to do with the pumpkin,
0:09:27 > 0:09:29rather than focusing on Halloween.
0:09:32 > 0:09:36Rather than just growing just your normal pumpkins or carvers,
0:09:36 > 0:09:38which are for, like, if you're carving jack-o'-lanterns,
0:09:38 > 0:09:41we also do lots of eating pumpkins
0:09:41 > 0:09:44and then we do every different shape, size and colour of pumpkin
0:09:44 > 0:09:46you can imagine.
0:09:46 > 0:09:49There's been a massive growth in the interest of pumpkins
0:09:49 > 0:09:52from local people and families,
0:09:52 > 0:09:55and the people that come here actually come and they pick
0:09:55 > 0:09:57their pumpkins from the field, so they're actually
0:09:57 > 0:10:01getting to connect back to where their food actually comes from,
0:10:01 > 0:10:03because that's key to everything that we do here.
0:10:05 > 0:10:10They're fab as a healthy food. Not only is it one of your five a day,
0:10:10 > 0:10:13but it's also particularly rich in calcium, phosphorus,
0:10:13 > 0:10:17potassium and copper, and the seeds, if you wanted to eat the seeds,
0:10:17 > 0:10:20they're a very rich source of dietary fibre.
0:10:22 > 0:10:25We're rather mad about pumpkins.
0:10:25 > 0:10:29They taste great. I do really quite like it with some of the red meats,
0:10:29 > 0:10:34as a vegetable in a casserole or a stew, something very hearty.
0:10:34 > 0:10:37And then, obviously, you can use it in vegetarian curries.
0:10:37 > 0:10:39It's very, very versatile.
0:10:51 > 0:10:53You joint the chicken, I'll do the marinade.
0:10:53 > 0:10:56Now, for the chicken, what I'm going to do, I'm going to skin it.
0:10:56 > 0:10:58For the marinade, it's a Caribbean marinade,
0:10:58 > 0:11:00and so it's got all manner of wonderful things.
0:11:00 > 0:11:05I start off with four spring onions, roughly chopped.
0:11:05 > 0:11:09It's kind of like a variation on a jerk paste.
0:11:09 > 0:11:11But the thing is, we're using Caribbean curry powder.
0:11:11 > 0:11:15It is different and it works, so it's worthwhile investing in a tub.
0:11:17 > 0:11:18Four cloves of garlic.
0:11:20 > 0:11:23Skin the chicken before you joint it,
0:11:23 > 0:11:25because it's a lot easier to do.
0:11:25 > 0:11:30Now, I've peeled my ginger, roughly chopped and popped that in.
0:11:30 > 0:11:31OK, while Dave's doing that,
0:11:31 > 0:11:34I'm just going to start to just joint the chicken.
0:11:36 > 0:11:39It's only scotch bonnets I bother with. The rest are all right,
0:11:39 > 0:11:41but these things, they are difficult.
0:11:41 > 0:11:43They're like trying to put an octopus on, aren't they?
0:11:43 > 0:11:45No, I'm talking about the Scotch bon...
0:11:45 > 0:11:47Don't draw attention to my gloves!
0:11:47 > 0:11:50- Don't draw attention...- Have you done something to these?- I have not!
0:11:50 > 0:11:51SIMON LAUGHS
0:11:51 > 0:11:53I always get the blame for stuff and I never do it.
0:11:53 > 0:11:57Right, just precaution, take the top off.
0:11:57 > 0:11:59Are we going to leave the seeds in or out, Kingy?
0:11:59 > 0:12:01- Let's leave them in.- Ho ho!
0:12:01 > 0:12:04Now, this IS going to warm you up.
0:12:06 > 0:12:08Just put them in the dish,
0:12:08 > 0:12:11and because of my rubber gloves, I fear no pain.
0:12:11 > 0:12:13The zest and juice of a lime.
0:12:15 > 0:12:18Caribbean curry powder, it's very specific.
0:12:18 > 0:12:21Let's have two. Big hoofers.
0:12:21 > 0:12:24For another bit of Caribbean goodness,
0:12:24 > 0:12:26half a teaspoon of allspice powder.
0:12:33 > 0:12:34This Caribbean curry paste,
0:12:34 > 0:12:37you could make double the quantity and keep some for another day,
0:12:37 > 0:12:39put it in the fridge with some oil on the top.
0:12:39 > 0:12:41It's worth having some on standby,
0:12:41 > 0:12:43because it will bring the dullest of ingredients to life.
0:12:43 > 0:12:47I'm going to take this lovely paste that Dave's just made,
0:12:47 > 0:12:50and we're going to make sure that every single piece of chicken
0:12:50 > 0:12:52is covered in it.
0:12:54 > 0:12:58If you can, try and leave this for as long as you possibly could.
0:12:58 > 0:13:00I think this is definitely an overnight job.
0:13:00 > 0:13:01- I do, Dave.- You know,
0:13:01 > 0:13:04if you're planning your meal for tomorrow night's supper,
0:13:04 > 0:13:06do this the night before you go to bed.
0:13:06 > 0:13:09- Yeah.- But do wear your rubber gloves, because, you know,
0:13:09 > 0:13:11the Scotch bonnets...
0:13:11 > 0:13:14And I'm now wishing I had.
0:13:14 > 0:13:16And I grated my thumb the other day!
0:13:16 > 0:13:18- Ooh, yes.- As you can imagine.
0:13:18 > 0:13:20Yes.
0:13:20 > 0:13:24So I'd better just cover that with clingfilm and pop it in the fridge.
0:13:24 > 0:13:25And I'm going to wash my hands.
0:13:25 > 0:13:28- Good luck!- Thank you. SIMON WINCES IN PAIN
0:13:34 > 0:13:36SIMON CLEARS HIS THROAT
0:13:36 > 0:13:37- Better now?- Yes, thank you.
0:13:37 > 0:13:39It's just a waiting game now, Si.
0:13:39 > 0:13:42- Great, we'll go to the pub. - Come on, then.
0:13:49 > 0:13:52Morning has broken, chicken's marinated.
0:13:52 > 0:13:54I'm browning off an onion in some coconut oil.
0:13:54 > 0:13:57Beautiful. Right, in goes the chicken.
0:14:00 > 0:14:02I'm going to skin a couple of tomatoes, mate.
0:14:02 > 0:14:04- OK, mate.- Plunge into boiling water.
0:14:06 > 0:14:08Oooh, that is good, man!
0:14:08 > 0:14:10Yes, it is.
0:14:10 > 0:14:13Don't leave these for too long, because we want just to skin,
0:14:13 > 0:14:16we don't want them stewing. To stop that process,
0:14:16 > 0:14:18plunge them into ice-cold water.
0:14:19 > 0:14:23The skin pops off as easy as a builder's shirt when the sun shines.
0:14:26 > 0:14:28I'm just going to add a little bit of this stock.
0:14:30 > 0:14:32A bay leaf and thyme in as well.
0:14:36 > 0:14:40Now, that lovely tomato, just all the meat, pop that in.
0:14:45 > 0:14:46How long do you reckon, Si?
0:14:46 > 0:14:48It should be all right after 40 minutes, even with a bone in.
0:14:48 > 0:14:50If you're a bit worried about it,
0:14:50 > 0:14:53then leave it for 45 and it will be absolutely done, I promise.
0:14:53 > 0:14:55And then it's pumpkin time.
0:14:55 > 0:14:56Yes!
0:15:07 > 0:15:09Time for the hero, pumpkin.
0:15:09 > 0:15:10- Let's have it.- What shall we have?
0:15:10 > 0:15:13Pumpkin, it comes in so many shapes, sizes and forms.
0:15:13 > 0:15:17- Well, look at this, man.- I know. - Beautiful.- Look at that one!
0:15:17 > 0:15:20And they all have a different flavour and a different texture.
0:15:20 > 0:15:22But I've never seen a blue one before.
0:15:22 > 0:15:24- Let's get into it.- Right.
0:15:24 > 0:15:27The Hairy Bikers' Caribbean and blue pumpkin curry.
0:15:27 > 0:15:28Go on.
0:15:30 > 0:15:31About a quarter of that?
0:15:31 > 0:15:32Yeah.
0:15:33 > 0:15:35Crumbs!
0:15:35 > 0:15:37The great thing about pumpkins...
0:15:41 > 0:15:42..is...
0:15:43 > 0:15:44..they're not...
0:15:46 > 0:15:47..that...easy.
0:15:50 > 0:15:52How beautiful!
0:15:52 > 0:15:56- Isn't it?- Do be careful, because they are a bit of an unwieldy beast,
0:15:56 > 0:15:58so just watch your fingers.
0:15:58 > 0:16:03Let's take the seeds and the core out the middle.
0:16:03 > 0:16:05This is nice, a nice texture, as well.
0:16:05 > 0:16:08We want to skin this and chop it into chunks.
0:16:13 > 0:16:16When you add a pumpkin to a curry, there's a top note of sweetness that
0:16:16 > 0:16:19goes on. It's not overly powerful, it's just there.
0:16:19 > 0:16:22It adds substance to the curry. This is your veggie,
0:16:22 > 0:16:24and with all that flavour, it's going to be sweet,
0:16:24 > 0:16:26unctuous and gorgeous.
0:16:28 > 0:16:31We put the lid on and simmer it for ten minutes,
0:16:31 > 0:16:34then we take the lid off and simmer it for another ten minutes,
0:16:34 > 0:16:37so that the sauce and the water reduce.
0:16:37 > 0:16:38See you later.
0:16:40 > 0:16:41Ten minutes.
0:16:46 > 0:16:48Look at that. The pumpkin's cooked, it's dropped,
0:16:48 > 0:16:51the sauce has thickened. We're there.
0:16:51 > 0:16:53I think it's time for two top notes, Mr King.
0:16:53 > 0:16:56Number one top note, it being Caribbean,
0:16:56 > 0:16:59you cannot go to the Caribbean without drinking rum.
0:17:00 > 0:17:04So, we just take a teaspoon and we just drip it over the top,
0:17:04 > 0:17:08- just like that.- And I always like a bit of lime with my rum,
0:17:08 > 0:17:11just the juice of half a lime and it really does finish it off
0:17:11 > 0:17:12and sharpen it up a treat.
0:17:15 > 0:17:18Some spring onions, and some coriander.
0:17:22 > 0:17:24THEY CHUCKLE
0:17:24 > 0:17:27- Joyous, eh?- Look at that, great colours.
0:17:27 > 0:17:29We know there's some great flavours in there.
0:17:29 > 0:17:31Right, I'm going to have a taste.
0:17:31 > 0:17:34I'm going for the pumpkin, that's what I'm excited about.
0:17:34 > 0:17:36- Yeah.- The pumpkin in that sauce.
0:17:36 > 0:17:37Such a great ingredient.
0:17:42 > 0:17:44I'm feeling hot now.
0:17:45 > 0:17:47Probably serve this with some rice at home.
0:17:47 > 0:17:51Because of the pumpkin, it kind of doesn't need it.
0:18:01 > 0:18:03Every dish tells a story.
0:18:03 > 0:18:06It may be about the ingredients that define it,
0:18:06 > 0:18:09the memories it evokes or the people who created it.
0:18:12 > 0:18:15There's nothing more comforting than the warming heat of spices.
0:18:17 > 0:18:21But one of Britain's favourite dishes is a Thai green curry.
0:18:23 > 0:18:26Mae moved to Manchester from Thailand when she was a child
0:18:26 > 0:18:28and now runs a supermarket.
0:18:29 > 0:18:32There's a lot of Thai people living in Manchester,
0:18:32 > 0:18:34and I feel like I'm home.
0:18:34 > 0:18:37And people in Manchester are lovely, they're really friendly.
0:18:40 > 0:18:43After buying the shop, Mae added a cafe and persuaded her mum
0:18:43 > 0:18:46to share the recipe for green curry
0:18:46 > 0:18:49that's been in her family for generations.
0:18:49 > 0:18:50Before, I never cook,
0:18:50 > 0:18:53I have some people to cook for me or I'd buy a takeaway,
0:18:53 > 0:18:57but today, I cook for everybody, and happy.
0:19:01 > 0:19:04Mae makes all her spice pastes from scratch.
0:19:04 > 0:19:06Her family came from the north of Thailand,
0:19:06 > 0:19:07where they love spicy food,
0:19:07 > 0:19:11and the dishes Mae cooks are true to the flavours she was familiar with
0:19:11 > 0:19:13as a child.
0:19:13 > 0:19:16Green chilli, depending on how spicy you want.
0:19:16 > 0:19:20I like spicy, so I put more.
0:19:20 > 0:19:24The spice paste is the base for the Thai green curry.
0:19:24 > 0:19:26The curry could be made from fish or tofu,
0:19:26 > 0:19:29but today Mae's cooking with chicken.
0:19:30 > 0:19:32Just heat the oil.
0:19:32 > 0:19:35Next step would be green curry paste, one spoon.
0:19:42 > 0:19:44A little bit of coconut milk.
0:19:44 > 0:19:48Curry paste that you make yourself is more clean.
0:19:48 > 0:19:50They're different than the ones
0:19:50 > 0:19:53used in supermarkets, because they're all fresh ingredients.
0:19:55 > 0:19:56We're going to add chicken in.
0:20:00 > 0:20:02So we leave until the chicken cooks.
0:20:06 > 0:20:07Coconut in.
0:20:10 > 0:20:13Chilli, depending on how spicy you want.
0:20:16 > 0:20:17Eggplant.
0:20:19 > 0:20:21Green beans.
0:20:21 > 0:20:22And bamboo shoots.
0:20:27 > 0:20:28Some sweet basil.
0:20:28 > 0:20:31So, I will use this all because I like this smell.
0:20:32 > 0:20:35The more the better for sweet basil.
0:20:35 > 0:20:37I'm going to add a little bit of fish sauce.
0:20:46 > 0:20:48Yes, that's fine now.
0:20:50 > 0:20:55This green curry, this is how, it's just exactly how my mum teach me.
0:20:57 > 0:20:59You find that a lot of the Thai food you get
0:20:59 > 0:21:01is adapted for UK taste,
0:21:01 > 0:21:05so you don't get the proper authentic food, but here you do.
0:21:05 > 0:21:06It's like it is in Thailand.
0:21:08 > 0:21:11The food is just, like, it's authentic, seasonal
0:21:11 > 0:21:14and it's from the north of Thailand, so it's actually high in spice.
0:21:16 > 0:21:19I just treat them like family, I just treat them like friends.
0:21:19 > 0:21:20I just cook from the heart.
0:21:32 > 0:21:36This is brilliant, Kingy's bit, it's like tiling with bananas.
0:21:36 > 0:21:38Me, I make the sponge.
0:21:38 > 0:21:42I'm going to cream the light brown sugar with the butter.
0:21:42 > 0:21:45Right, while Dave's doing that, I want to show you what's a-going on
0:21:45 > 0:21:47in this pudding basin.
0:21:47 > 0:21:52I've smeared butter, quite a lot of it, all around the pudding basin,
0:21:52 > 0:21:55and then in the bottom here, there is a little cartouche,
0:21:55 > 0:21:58or commonly known as a bit of paper.
0:21:58 > 0:22:02We're going to put a puddle of golden syrup on top of that paper
0:22:02 > 0:22:07and then we're going to build our bananas all up around the side
0:22:07 > 0:22:10in little discs of loveliness.
0:22:13 > 0:22:16Well, the bananas want to be the thickness of a pound coin.
0:22:17 > 0:22:20Cream the butter and the sugar.
0:22:22 > 0:22:25And there we are, as you can see, that's gone light and fluffy.
0:22:25 > 0:22:27Break into it an egg.
0:22:28 > 0:22:30Pop it in, give it a swizz.
0:22:33 > 0:22:35And a spoonful of flour.
0:22:36 > 0:22:37That stops it splitting.
0:22:39 > 0:22:40And crack in another egg.
0:22:43 > 0:22:44And another spoon of flour.
0:22:48 > 0:22:50Another egg.
0:22:53 > 0:22:55And another spoon of flour.
0:22:58 > 0:22:59Now the good bit.
0:23:00 > 0:23:02We whip in a banana.
0:23:04 > 0:23:05Always use those black bananas,
0:23:05 > 0:23:07the ones that have been in the bowl that nobody touches
0:23:07 > 0:23:10because for making banana bread, banana cake,
0:23:10 > 0:23:12those bananas, believe it or not,
0:23:12 > 0:23:15however hideous they look on the outside, are the best.
0:23:18 > 0:23:20I've just cut two bananas.
0:23:20 > 0:23:21One banana in the middle
0:23:21 > 0:23:23and what you do is you just start at the bottom
0:23:23 > 0:23:26and just put bananas all the way up till it goes all the way
0:23:26 > 0:23:27- around the side.- Like a spiral.
0:23:27 > 0:23:28Like a spiral.
0:23:30 > 0:23:32Put the flour in. It can all go in now.
0:23:39 > 0:23:42The last thing I need to do to this sponge mixture
0:23:42 > 0:23:44is the juice of half a lime.
0:23:51 > 0:23:54That's the effect that we're trying to get.
0:23:54 > 0:23:57Now, what I want to do now is carefully place in the sponge.
0:23:57 > 0:23:59Now, if I was just to slap it in,
0:23:59 > 0:24:03it's going to force all the 'nanas out of shape and we don't want to do
0:24:03 > 0:24:05that, not with all that lovely work that he's done.
0:24:05 > 0:24:07So, we'll just spoon it in quite gently.
0:24:10 > 0:24:12It is a steamed pudding, and we'll show you how to assemble
0:24:12 > 0:24:16the steaming device, which is basically a pan and a saucer.
0:24:17 > 0:24:18So, the order is cloth...
0:24:21 > 0:24:22..saucer...
0:24:23 > 0:24:27..and then your pudding sits on top of that.
0:24:27 > 0:24:29But the saucer, which is raised from the bottom of the pan,
0:24:29 > 0:24:32ensures that your puddings aren't going to burn.
0:24:34 > 0:24:37And as you'll find, that is just enough.
0:24:39 > 0:24:42Now, it's the bit that we all hate.
0:24:43 > 0:24:44It's the wrapping up of your pud.
0:24:44 > 0:24:46Now, the pud will rise up and expand,
0:24:46 > 0:24:48so you need to do some pleating.
0:24:48 > 0:24:51We always use a sheet of grease-proof and a sheet of foil.
0:24:52 > 0:24:54Now, we pleat it like so.
0:24:55 > 0:24:56So this, it's a bit like
0:24:56 > 0:24:58an expansion joint in a bridge, isn't it?
0:24:58 > 0:25:00Yeah.
0:25:00 > 0:25:02So as it expands,
0:25:02 > 0:25:05this can open up a bit like that and allow the pudding to swell.
0:25:10 > 0:25:11Right.
0:25:11 > 0:25:14So, put the string there. Thank you.
0:25:19 > 0:25:23What I'm going to do, just to make sure the handle doesn't slip,
0:25:23 > 0:25:27is put another piece around there just to secure that string.
0:25:28 > 0:25:32So we tie that round there, and I think Mr Pudding...
0:25:34 > 0:25:36..can go and meet Mr Pan...
0:25:37 > 0:25:39..and sit there, bathe in all its wonder,
0:25:39 > 0:25:42for two hours.
0:25:47 > 0:25:48Wow, look at that!
0:25:48 > 0:25:50Get in, purple, purple 'nanas.
0:25:50 > 0:25:53Purple bananas! But that's quite normal, that purpley tinge.
0:25:53 > 0:25:56Don't be alarmed, banana's full of potassium,
0:25:56 > 0:25:59so when the potassium's heated up, it goes purple.
0:25:59 > 0:26:03Right, I'm going to deseed this vanilla pod.
0:26:03 > 0:26:07I'm going to whisk up six egg yolks with some caster sugar.
0:26:09 > 0:26:12And I'm going to put a teaspoonful of cornflour.
0:26:12 > 0:26:14Put cornflour in, it doesn't split.
0:26:18 > 0:26:21Put the milk and cream into a saucepan
0:26:21 > 0:26:23with the vanilla pod or extract.
0:26:25 > 0:26:28- We're there, aren't we?- Yeah, I'm going to take that off the heat.
0:26:28 > 0:26:29- Right, mate.- Right.
0:26:29 > 0:26:31- You ready?- Two, three, four.
0:26:35 > 0:26:36Nice.
0:26:39 > 0:26:40And back to the pan.
0:26:48 > 0:26:51Mr Myers, this is starting to trail.
0:26:51 > 0:26:56- Yeah.- Take it on and off the heat as you see fit,
0:26:56 > 0:26:58and just feel the custard as it's thickening,
0:26:58 > 0:27:00you want it to thicken gently.
0:27:00 > 0:27:01Now...
0:27:03 > 0:27:05Creme de bananas. It comes in many forms.
0:27:05 > 0:27:08This one is a posh one from France.
0:27:08 > 0:27:11This is proper grown-up banana custard, isn't it?
0:27:11 > 0:27:15That is as thick, mate, as I think we're going to get it.
0:27:15 > 0:27:17- It's beautiful.- Right.- Right, let's tackle the pudding.
0:27:17 > 0:27:21There always is jeopardy with a sponge pudding,
0:27:21 > 0:27:25be it steak and kidney or banana.
0:27:25 > 0:27:27And as far as I know, we're the first one to make a banana one.
0:27:29 > 0:27:32- Oh, yes.- OK, so far, so good.
0:27:45 > 0:27:46Wow!
0:27:58 > 0:28:01- Mm!- You wouldn't get that at school, would you?
0:28:01 > 0:28:02No! Whoa!
0:28:04 > 0:28:05I think that's a success.
0:28:05 > 0:28:07That's a super success. That is brilliant, actually.