0:00:03 > 0:00:06We've travelled the world and eaten everywhere from roadside bars
0:00:06 > 0:00:09to restaurants with Michelin stars.
0:00:10 > 0:00:14But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:17Coming into a warm kitchen,
0:00:17 > 0:00:20filled with the aroma of a tasty meal bubbling away.
0:00:22 > 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 > 0:00:41Today, we've got the perfect dishes to share with the people we love.
0:00:42 > 0:00:46When family and friends come on over.
0:00:47 > 0:00:50RHYTHMIC TAPPING ON POTS AND PANS
0:00:50 > 0:00:53Come on over, we're having a party!
0:00:53 > 0:00:54You know what it's like,
0:00:54 > 0:00:56we spend all these days in splendid isolation,
0:00:56 > 0:00:59our little paradise, cooking food for ourselves!
0:00:59 > 0:01:01We want you to come on over.
0:01:01 > 0:01:02And today we're going to show you
0:01:02 > 0:01:05some of our favourite dishes to share with our chums.
0:01:05 > 0:01:07We're doing a cheesecake, aren't we, David?
0:01:07 > 0:01:09Yeah. It's not just any cheesecake.
0:01:09 > 0:01:12- No!- It's light, it's airy, it's a symphony of almonds.
0:01:15 > 0:01:17I'm going to make a noise.
0:01:17 > 0:01:20I am going to butter the springform cake tin, David.
0:01:20 > 0:01:22Oh, I'll pass you the butter.
0:01:22 > 0:01:24Thank you. So, springform cake tin.
0:01:24 > 0:01:26What we're going to do, we're going to bash the living daylights
0:01:26 > 0:01:28out of about seven amaretti biscuits.
0:01:28 > 0:01:31- Beautiful.- And it really is a light crumb
0:01:31 > 0:01:33around the sides and the bottom.
0:01:33 > 0:01:34I've got ricotta cheese here.
0:01:34 > 0:01:36If it's a bit wet, strain it off
0:01:36 > 0:01:39through a strainer or a muslin cloth.
0:01:39 > 0:01:42And into that, and we'll whip in some caster sugar.
0:01:46 > 0:01:51Ricotta's quite a sweet, soft cheese, and it's great in desserts.
0:01:51 > 0:01:53I love it with pine nuts and spinach.
0:01:53 > 0:01:55Oh, lush!
0:01:55 > 0:01:57It's versatile, isn't it?
0:01:57 > 0:01:59- It is. Very.- And I said, it's the classic cheese for a cheesecake.
0:01:59 > 0:02:02Now what I do is, I break in six eggs one by one.
0:02:02 > 0:02:05When it's baked, this is going to give us
0:02:05 > 0:02:06the substance in our cheesecake.
0:02:08 > 0:02:10Egg ninja.
0:02:14 > 0:02:16Take your amaretti biscuits,
0:02:16 > 0:02:18about seven in total.
0:02:20 > 0:02:22It's worth taking the time for this,
0:02:22 > 0:02:24because they've got to be as fine as you can get them, really.
0:02:27 > 0:02:28All that egg's loosened it up a treat.
0:02:28 > 0:02:30- Has it?- Yeah.- Lovely.
0:02:30 > 0:02:31I mean, baked cheesecake,
0:02:31 > 0:02:33it's kind of like an American-style cheesecake.
0:02:33 > 0:02:35They call it the New York cheesecake,
0:02:35 > 0:02:38and to me, it's a real true cheesecake.
0:02:38 > 0:02:40I mean, you get the ones you put in the fridge,
0:02:40 > 0:02:42but that's just like chilled pudding, really.
0:02:42 > 0:02:45But it's also a celebration of the almond.
0:02:45 > 0:02:47It's quite grown-up and refined.
0:02:47 > 0:02:49- And it's rich.- Aye.
0:02:49 > 0:02:53Let's enhance the richness with some double cream.
0:02:57 > 0:02:59Now the zest of a lemon.
0:02:59 > 0:03:01And this is the nice thing, you see.
0:03:01 > 0:03:04You cannot have all that cheese and cream and stuff
0:03:04 > 0:03:07without a little hit of lemony acidity. It's lovely.
0:03:07 > 0:03:11Now, the biscuit crumb that we're going to put around the cheesecake
0:03:11 > 0:03:13is quite thin.
0:03:13 > 0:03:16So pour three quarters of it in, and we're going to save a little bit
0:03:16 > 0:03:19to decorate the top of the cheesecake
0:03:19 > 0:03:22once it's finished. And all you do is shuffle it around like that,
0:03:22 > 0:03:26and around the side until you get a good coating.
0:03:26 > 0:03:31I want about four spoons of almond based liqueur.
0:03:34 > 0:03:35And just fold that in.
0:03:39 > 0:03:41Look at that!
0:03:42 > 0:03:43It's beautiful, isn't it?
0:03:43 > 0:03:46We had a council house that was pebbledashed like that.
0:03:46 > 0:03:47So did I! It's funny that, aye!
0:03:47 > 0:03:50I was thinking about that as I was doing it!
0:03:50 > 0:03:51Right, now pour this in the middle.
0:03:51 > 0:03:54Gently, because you don't want to disturb the crumbage.
0:03:54 > 0:03:55Oh, look at that.
0:03:55 > 0:03:58And just let the mixture find its way up the side on its own.
0:03:58 > 0:04:00Don't rush it.
0:04:00 > 0:04:04Don't push it. Those crumbs will be the crowning glory.
0:04:04 > 0:04:06They will be the crumbs on the cake.
0:04:06 > 0:04:09Lovely. Now the secret for cooking this cheesecake
0:04:09 > 0:04:11so it sets and doesn't crack is,
0:04:11 > 0:04:13we put this into a preheated oven.
0:04:13 > 0:04:18160 degrees for a fan oven for ten minutes.
0:04:18 > 0:04:19Then after ten minutes,
0:04:19 > 0:04:23we knock them down to 140 degrees Celsius for a further hour.
0:04:23 > 0:04:26Then after that hour,
0:04:26 > 0:04:28we turn the oven off and we just
0:04:28 > 0:04:30wedge the door open with a wooden spoon,
0:04:30 > 0:04:32just so it cools down slowly.
0:04:32 > 0:04:35And leave it in the oven to cool for three hours.
0:04:36 > 0:04:39I know, but you've got to plan ahead with people coming.
0:04:39 > 0:04:42- You have.- But if you cool this down too quickly, the top will crack.
0:04:42 > 0:04:44We want it perfect. But you could do this
0:04:44 > 0:04:45the day before your party, couldn't you?
0:04:45 > 0:04:47Oh, yeah, easy, easy.
0:05:04 > 0:05:08That's it, Kingy. A total cooking and cooling time
0:05:08 > 0:05:09of four hours, ten minutes.
0:05:09 > 0:05:10Spoon out.
0:05:10 > 0:05:13Oh, yes. Now, that's it.
0:05:13 > 0:05:17That's what we want. It's cool and it hasn't cracked.
0:05:17 > 0:05:19And see how it's shrunk back.
0:05:20 > 0:05:23It's really annoying when things go wrong at this stage.
0:05:25 > 0:05:26But it hasn't.
0:05:29 > 0:05:33Now let's finish it off with some lemon zest and crumbs.
0:05:40 > 0:05:41That couldn't be any better, Si.
0:05:41 > 0:05:42I think you're right, mate.
0:05:42 > 0:05:44I don't think it could. It's lovely, isn't it?
0:05:46 > 0:05:48Oh, it's a good cutter.
0:05:50 > 0:05:51It's a baked cheesecake.
0:05:58 > 0:06:00Blobs of creme fraiche.
0:06:00 > 0:06:02That just looks so beautiful, doesn't it?
0:06:10 > 0:06:11Lovely texture, Dave.
0:06:11 > 0:06:14It's such a beautiful, grown-up taste.
0:06:14 > 0:06:15It's not too sweet.
0:06:16 > 0:06:19Kingy, there's one fundamental problem with this cheesecake.
0:06:19 > 0:06:22- What?- If people come on over, have this,
0:06:22 > 0:06:24they're not going to want to go home!
0:06:33 > 0:06:37Britain has an army of creative chefs who, day after day,
0:06:37 > 0:06:40send out sensational dishes to customers in their restaurants.
0:06:42 > 0:06:46They work long hours, toiling over their stoves.
0:06:46 > 0:06:49But what's their idea of comfort food?
0:06:51 > 0:06:54Aktar Islam from Lasan in Birmingham
0:06:54 > 0:06:57shares his favourite home-cooked dish.
0:06:59 > 0:07:01So, I started cooking at a very early age.
0:07:01 > 0:07:03I was a bit of a mummy's boy,
0:07:03 > 0:07:05so, anything to spend time with my mother.
0:07:05 > 0:07:06So, a lot of it was around the kitchen,
0:07:06 > 0:07:08and I was helping preparing vegetables.
0:07:08 > 0:07:10And as I grew older,
0:07:10 > 0:07:12she gave me more and more responsibilities,
0:07:12 > 0:07:14and that's where it all started.
0:07:17 > 0:07:19The thing that fascinates me most
0:07:19 > 0:07:21about being in the kitchen environment
0:07:21 > 0:07:22is, it's the artistry of it.
0:07:26 > 0:07:29I'm of Bengali heritage, so the food that we had at home,
0:07:29 > 0:07:31fruit from West Bengal and Bangladesh,
0:07:31 > 0:07:32it's what I was brought up with.
0:07:32 > 0:07:35But then my mother had friends from all over South Asia,
0:07:35 > 0:07:38so we had all these influences coming into our kitchen at home,
0:07:38 > 0:07:41so, for me, South Asian cuisine, you know, it's my roots,
0:07:41 > 0:07:43it's where it all started, I guess.
0:07:43 > 0:07:44And that's where my inspiration
0:07:44 > 0:07:47for a lot of what I do today still comes from.
0:07:48 > 0:07:51So, cooking at home, for me, it's more about relaxing
0:07:51 > 0:07:55and enjoying and doing things in a way
0:07:55 > 0:07:57where you can concentrate on your guests,
0:07:57 > 0:08:00as opposed to the plate of food that you're putting together.
0:08:00 > 0:08:02So for me, one pot cooking's a good thing.
0:08:02 > 0:08:04I love that because there's less washing-up to do.
0:08:04 > 0:08:06And then stuff that I can get together
0:08:06 > 0:08:09before everyone arrives and I can just put out onto the table,
0:08:09 > 0:08:10and then enjoy my guests' company.
0:08:12 > 0:08:14The lads are coming around. They're going to be hungry,
0:08:14 > 0:08:16and what I'm going to do for them
0:08:16 > 0:08:18is this lovely, hearty, fragrant biryani.
0:08:18 > 0:08:20So I've got some lovely shanks of lamb,
0:08:20 > 0:08:22which we cook with some aromatic spices
0:08:22 > 0:08:24and bake together with some rice.
0:08:24 > 0:08:26It's a real simple dish.
0:08:28 > 0:08:29So, first...
0:08:30 > 0:08:31..turmeric.
0:08:33 > 0:08:35Some earthy cumin.
0:08:37 > 0:08:39I've got some lovely coriander.
0:08:41 > 0:08:43To finish off, we've got some chilli.
0:08:43 > 0:08:45So what we've used here is a Kashmiri chilli.
0:08:45 > 0:08:48It's lovely and vibrant in colour, but not too hot.
0:08:48 > 0:08:51These are some of my favourite parts about cooking with spices,
0:08:51 > 0:08:52because you can really smell and see
0:08:52 > 0:08:54how the flavour is starting to develop.
0:08:54 > 0:08:55You can see how it's starting
0:08:55 > 0:08:57to react with all the other ingredients.
0:08:57 > 0:08:59It's amazing, actually, I love it.
0:09:03 > 0:09:05I think the thing I love about home cooking the most
0:09:05 > 0:09:06is I actually find it quite
0:09:06 > 0:09:08therapeutic, because, you know,
0:09:08 > 0:09:10right now, it's just me and this pot,
0:09:10 > 0:09:13and my mind is free to think and wander.
0:09:13 > 0:09:16It's downtime, really, cooking at home.
0:09:18 > 0:09:19Then pour over a load of water
0:09:19 > 0:09:21and let it simmer for an hour or so
0:09:21 > 0:09:23until the meat's nice and tender.
0:09:28 > 0:09:31When it's nice and tender, we're going to mix some yoghurt,
0:09:31 > 0:09:34some tomato, some fresh herbs of coriander and mint.
0:09:34 > 0:09:37I'm going to take a really good, generous amount of this.
0:09:37 > 0:09:39I'm going to bind that in with that,
0:09:39 > 0:09:40and then put our basmati rice in there.
0:09:42 > 0:09:44And then we're just going to bring it up to the boil,
0:09:44 > 0:09:46we're going to seal it with some dough...
0:09:47 > 0:09:51..whack it in the oven and forget about it until everyone's here.
0:10:02 > 0:10:04- Hello!- Hey, man!
0:10:06 > 0:10:08For me, cooking at home is just as satisfying
0:10:08 > 0:10:10as cooking at the restaurant,
0:10:10 > 0:10:13but obviously at home the pressure's not on.
0:10:13 > 0:10:15Oh, look at that!
0:10:15 > 0:10:17That looks amazing!
0:10:17 > 0:10:20You're not going to get a bad review from your mates, so, you know...
0:10:20 > 0:10:23but it's still nice to be able to put a plate of food
0:10:23 > 0:10:26in front of everyone that, you know, people equally enjoy.
0:10:28 > 0:10:29It's good.
0:10:32 > 0:10:33Oh, that is amazing.
0:10:33 > 0:10:35Everyone has a gift,
0:10:35 > 0:10:37and everyone has a gift to give to others, and, you know, for me,
0:10:37 > 0:10:39mine is food. I've got a love of food,
0:10:39 > 0:10:40and it's something that I can share
0:10:40 > 0:10:42with all my friends and my loved ones.
0:10:42 > 0:10:44- ALL:- Cheers!
0:11:04 > 0:11:08The most wonderful sirloin, wonderful gravy, what's not to love?
0:11:08 > 0:11:10I'd come round to my house for that.
0:11:10 > 0:11:12Well, you have come round to my house for that.
0:11:12 > 0:11:15- We've been it for doing yonks!- Yours was a bit different, wasn't it?
0:11:15 > 0:11:17It was, it was. What we do is,
0:11:17 > 0:11:19we take a whole sirloin, and we do this rub,
0:11:19 > 0:11:21and basically put this rub on it,
0:11:21 > 0:11:24you sear it off first with some beef dripping here,
0:11:24 > 0:11:28in a hot pan, fat side down first.
0:11:28 > 0:11:31But the rub is essentially the same as all those years ago.
0:11:31 > 0:11:35I've got pepper, English mustard, sea salt...
0:11:37 > 0:11:39..and thyme.
0:11:39 > 0:11:42The reason that we're searing this off is just to keep
0:11:42 > 0:11:44all the juices and loveliness in,
0:11:44 > 0:11:47and also you get a lovely colour on your sirloin.
0:11:47 > 0:11:51Another thing is, and we've said it time and time again,
0:11:51 > 0:11:54before you embark on any cooking with beef,
0:11:54 > 0:11:57always start with the meat at room temperature,
0:11:57 > 0:11:58it really does make a difference.
0:12:02 > 0:12:05Right, I think we're there with the searing, I want to turn that off.
0:12:05 > 0:12:09Now, obviously, it's going to be hot, so...
0:12:10 > 0:12:13..just sprinkle first on top...
0:12:14 > 0:12:18..and then what you start to do is just rub it in like that.
0:12:18 > 0:12:21And what this does, it forms a really, really lovely crust,
0:12:21 > 0:12:26and that crust is so flipping tasty.
0:12:27 > 0:12:30- It's great.- So what I've done is I've got shallots,
0:12:30 > 0:12:32put them like this,
0:12:32 > 0:12:35so this is going to keep the meat just off the bottom of the dish,
0:12:35 > 0:12:38but also the onion is going to help the resting juices.
0:12:38 > 0:12:40It's all about the gravy, this dish.
0:12:40 > 0:12:43First, I'm going to deglaze the pan.
0:12:43 > 0:12:45It's what both our mums used to do,
0:12:45 > 0:12:48was put some water or stock in the bottom of the roasting dish.
0:12:48 > 0:12:50It kind of just helped the gravy along a little bit.
0:12:50 > 0:12:52Well, it also prevents the cooking juices,
0:12:52 > 0:12:56for when they hit the hot roasting pan, from burning.
0:12:56 > 0:12:58Oh, look at that.
0:12:58 > 0:12:59Beautiful.
0:12:59 > 0:13:03Sits on the top of Dave's trivet, like that, with the onions.
0:13:04 > 0:13:08The cooking time depends on how you like your beef.
0:13:08 > 0:13:11We're going for a rare to medium rare,
0:13:11 > 0:13:13so for a piece of beef like that,
0:13:13 > 0:13:17reckon to cook this in a hot oven, 220 degrees Celsius,
0:13:17 > 0:13:19for about 25 to 30 minutes,
0:13:19 > 0:13:22then it's going to rest for about 20 minutes, too.
0:13:26 > 0:13:29Right, we'll see you in half an hour, my friend.
0:13:32 > 0:13:34- Which gives us time to make the gravy.- The gravy!
0:13:37 > 0:13:40And this is a really thick, unctuous mushroom gravy.
0:13:40 > 0:13:44We start the gravy with a finely chopped shallot.
0:13:44 > 0:13:48Some sliced button mushrooms and butter.
0:13:48 > 0:13:50I think there is a great tradition
0:13:50 > 0:13:52of dipping your bread in, isn't there?
0:13:52 > 0:13:54We've done it for years, I mean, look, well, you can remember, like,
0:13:54 > 0:13:57- the Christmas dinners we used to have.- Oh, gosh.- Christmas morning,
0:13:57 > 0:13:59we'd get up, me mam had cooked the turkey overnight,
0:13:59 > 0:14:00don't ask me how she did it.
0:14:00 > 0:14:01And Stella King's turkey
0:14:01 > 0:14:04was the moistest, most succulent turkey I've ever had.
0:14:04 > 0:14:06All the cooking juices used to be there. What did Mam used to do?
0:14:06 > 0:14:08She used to make some home-made bread,
0:14:08 > 0:14:12it'd be on the table in the morning, you'd come past, rip a big bit off,
0:14:12 > 0:14:14open the oven, lift the tinfoil,
0:14:14 > 0:14:18dunk it in to the cooking juices from the turkey, bit of salt on it,
0:14:18 > 0:14:20job's a good 'un. Off you went.
0:14:20 > 0:14:23I can still remember one Christmas Day morning, I'm sitting there,
0:14:23 > 0:14:26nursing a hangover and a cup of coffee, and all of a sudden,
0:14:26 > 0:14:28kitchen door flew open,
0:14:28 > 0:14:31boxer shorts flew past, yelling, "Turkey dippers!"
0:14:31 > 0:14:32And he was in the oven,
0:14:32 > 0:14:35and he come out covered in grease and turkey dripping,
0:14:35 > 0:14:38and Stella says, "He's been doing that since he was three".
0:14:41 > 0:14:43Right, we're going to start with onions.
0:14:43 > 0:14:45Yeah. And now we bung in the mushrooms.
0:14:45 > 0:14:49And we cook that until the onions take on a little bit of colour.
0:14:51 > 0:14:52Put some garlic in.
0:14:52 > 0:14:54And some thyme.
0:14:56 > 0:14:58Now, we want a big spoon of flour,
0:14:58 > 0:15:00because we want the gravy quite thick
0:15:00 > 0:15:02because it's got to cling to your French stick.
0:15:02 > 0:15:07And if you don't push a load of heat through it, it tastes floury.
0:15:07 > 0:15:10Now, we are going to bring together with red wine.
0:15:11 > 0:15:16That'll do. And just cook that until the red wine has reduced by half.
0:15:22 > 0:15:25Now, we're still going to use the stock that comes out of our sirloin,
0:15:25 > 0:15:27but we are going to give it a bit of a help,
0:15:27 > 0:15:29so this is good beef stock.
0:15:32 > 0:15:34But this is the secret weapon.
0:15:34 > 0:15:36Demi-glace.
0:15:36 > 0:15:38It's a twice-reduced stock
0:15:38 > 0:15:40that's long been the secrets of restaurants.
0:15:40 > 0:15:43You can make your own. It's a stock that's boiled away
0:15:43 > 0:15:44until it's half its volume.
0:15:44 > 0:15:48Now, we want to cook that until this has reduced by about a third.
0:15:48 > 0:15:50Do you reckon the beef is done, Kingy?
0:15:50 > 0:15:51I reckon it is.
0:15:52 > 0:15:55Just as important as the cooking time is the resting time,
0:15:55 > 0:15:58so this is going to rest for 25 minutes.
0:15:58 > 0:16:01And whilst the beef's resting, it's still actually cooking.
0:16:01 > 0:16:05And it will go up another ten degrees on the inside.
0:16:05 > 0:16:06Let me cover it.
0:16:09 > 0:16:11Now, this is the thing, mate, isn't it?
0:16:11 > 0:16:13This is what we're after.
0:16:13 > 0:16:15A little slurp, do you reckon?
0:16:15 > 0:16:16Yeah.
0:16:16 > 0:16:17Hee, hee, hee, hee, hee!
0:16:19 > 0:16:22Right, now, let's just bring that up to temperature a bit.
0:16:23 > 0:16:27And that just goes in there.
0:16:30 > 0:16:33I think that's another ten minutes, give the beef another ten.
0:16:33 > 0:16:34Then we're laughing.
0:16:39 > 0:16:40Let's look at this meat.
0:16:41 > 0:16:43Oh, yeah.
0:16:43 > 0:16:44I'll just take that off.
0:16:47 > 0:16:48That's it.
0:16:51 > 0:16:52Oh, it's perfect.
0:16:52 > 0:16:53It's perfect.
0:16:55 > 0:16:57Now, that's thick and lustrous.
0:16:57 > 0:17:00What we're going to do now is chop in some tarragon.
0:17:12 > 0:17:14Well, that's a plate of meat.
0:17:14 > 0:17:15And that...
0:17:16 > 0:17:18..is a French dip.
0:17:21 > 0:17:23Just a smear down there.
0:17:23 > 0:17:24Now...
0:17:28 > 0:17:29For a bit of lubrication.
0:17:36 > 0:17:38You dip it in mushroom gravy...
0:17:45 > 0:17:46Oh, vive la France!
0:17:56 > 0:17:58Everyone has their favourite family dishes,
0:17:58 > 0:18:01delicious meals that remind us of home.
0:18:02 > 0:18:05But we are a creative bunch, too,
0:18:05 > 0:18:08rustling up scrumptious new recipes to wow our loved ones.
0:18:08 > 0:18:11These are our inheritance dishes.
0:18:12 > 0:18:16And they'll be feeding our families for generations to come.
0:18:21 > 0:18:23My name is Lysandros,
0:18:23 > 0:18:27I'm a second-generation Greek Cypriot, born in Cardiff,
0:18:27 > 0:18:32and growing up we had Greek Cypriot values instilled in us
0:18:32 > 0:18:35and along with that comes the food aspect.
0:18:35 > 0:18:38That's a really big part of our lives, I suppose.
0:18:38 > 0:18:42And there's constantly some sort of cooking going on,
0:18:42 > 0:18:45when you go to visit your relatives or even if we are cooking at home,
0:18:45 > 0:18:48usually, the kind of question that comes after,
0:18:48 > 0:18:49"Hello, how are you doing?"
0:18:49 > 0:18:52is, "Are you hungry, do you want something to eat?
0:18:52 > 0:18:55And we are kind of encouraged to get involved, as well.
0:18:57 > 0:19:02Lysandros? Do you want to come and help me wrap some of these, please?
0:19:03 > 0:19:05- Hello.- Hi, thank you.
0:19:05 > 0:19:07My favourite.
0:19:07 > 0:19:08There's the plate.
0:19:11 > 0:19:13Family get-togethers are very important.
0:19:13 > 0:19:16They happen quite often in our house.
0:19:16 > 0:19:18Everyone kind of has their own task.
0:19:18 > 0:19:20For example, Mum might be in the kitchen prepping,
0:19:20 > 0:19:24Dad will be out of the barbecue, covered in charcoal.
0:19:24 > 0:19:26You know, flames everywhere.
0:19:26 > 0:19:29And it's kind of like this organised chaos.
0:19:37 > 0:19:39My father has a passion for barbecuing.
0:19:39 > 0:19:41It has been there ever since I can remember, really,
0:19:41 > 0:19:43and that's really influenced me a lot.
0:19:43 > 0:19:46All throughout growing up, we've had these barbecues.
0:19:46 > 0:19:48He toys with different methods.
0:19:48 > 0:19:50He gets his friends to weld him
0:19:50 > 0:19:51different types of barbecues
0:19:51 > 0:19:54until he gets the pinnacle of barbecues.
0:19:54 > 0:19:56We're kind of at that stage now
0:19:56 > 0:19:58where we've seen all these methods develop
0:19:58 > 0:20:01and different techniques of cooking the meat
0:20:01 > 0:20:03to keep it tender and succulent.
0:20:09 > 0:20:12Souvlaki traditionally is small pieces of meat,
0:20:12 > 0:20:15cooked over a charcoal and served in a pitta bread.
0:20:19 > 0:20:20That does look amazing.
0:20:23 > 0:20:26In Cyprus, if you were to have a pork souvlaki,
0:20:26 > 0:20:28they don't marinade the meat, they just salt it.
0:20:28 > 0:20:31They place it in the pitta with lemon juice,
0:20:31 > 0:20:32chopped parsley and onions.
0:20:32 > 0:20:34That's kind of what you get.
0:20:34 > 0:20:38We've taken that and we've put our own marinade on the meat,
0:20:38 > 0:20:40so we'll marinade the pork in wine,
0:20:40 > 0:20:42crushed coriander seeds
0:20:42 > 0:20:45and we've got a bit of a take on the salad, as well.
0:20:45 > 0:20:47There you go. Enjoy it.
0:20:47 > 0:20:49Thank you very much. Thank you. Oh, my God!
0:20:51 > 0:20:54We make the home-made sauces, Tzatziki and hummus,
0:20:54 > 0:20:57which they don't regularly use in Cyprus.
0:20:57 > 0:21:00We also add charcoaled halloumi cheese to the pitta,
0:21:00 > 0:21:02which is not a common thing in Cyprus.
0:21:04 > 0:21:07You want it the Cypriot way or do you want it the new way?
0:21:07 > 0:21:09Uh, the Cypriot way with a twist.
0:21:09 > 0:21:13I've got to say that my parents are impressed with what I'm doing.
0:21:13 > 0:21:15It takes a lot to please my dad over the charcoal
0:21:15 > 0:21:18but I seem to have got his seal of approval.
0:21:19 > 0:21:20Cheers, everyone.
0:21:20 > 0:21:22- ALL:- Cheers!
0:21:23 > 0:21:24Nice food.
0:21:24 > 0:21:27My kids are going to be barbecuing from the time they can walk.
0:21:27 > 0:21:30That's a given. If they haven't got their grandfather on it,
0:21:30 > 0:21:32I will be on it. Definitely,
0:21:32 > 0:21:35I'll be passing the tips and tricks down,
0:21:35 > 0:21:38and no doubt I'll be looking over their shoulders,
0:21:38 > 0:21:40surveying their kind of cooking,
0:21:40 > 0:21:42seeing if it's up to scratch, just like I had.
0:22:04 > 0:22:06So, to kick it off with, Dave is going to make the dough,
0:22:06 > 0:22:09I'm going to make what goes through the dough, which is,
0:22:09 > 0:22:12as Dave was saying before, chorizo, so we're going to do that.
0:22:12 > 0:22:14I'm going to chop it, we've got some chives
0:22:14 > 0:22:18and I want to grate some lovely, lovely mature cheese.
0:22:18 > 0:22:20So, I'll crack on with that.
0:22:20 > 0:22:24For the bread, I've got my flour and a teaspoon of salt.
0:22:26 > 0:22:28Some dried yeast.
0:22:28 > 0:22:31About a sachet. To feed the yeast, put in some honey...
0:22:33 > 0:22:36..and two big spoons of olive oil.
0:22:36 > 0:22:39And we're going to work together, into a dough,
0:22:39 > 0:22:42with some warm water and make bread.
0:22:44 > 0:22:46I used to make a lot of flavoured breads.
0:22:46 > 0:22:47I went through a phase of it.
0:22:49 > 0:22:50We could put your bits in now, couldn't we,
0:22:50 > 0:22:53- and knead them into the dough, do you think?- Yeah, absolutely, man.
0:22:59 > 0:23:04Just keep going until you've worked all your chives and sausage
0:23:04 > 0:23:08and cheese into the bread. I mean, don't worry.
0:23:08 > 0:23:10The bread will rise with all this stuff in it.
0:23:10 > 0:23:13You know the dough has taken on a red hue
0:23:13 > 0:23:15from the chorizo, haven't they?
0:23:15 > 0:23:16And as the bread cooks,
0:23:16 > 0:23:19the fat from the chorizo is going to go into the bread
0:23:19 > 0:23:22- and you will get a nice dribble on. - Oh, yeah.
0:23:22 > 0:23:24A bit of oil on the bowl...
0:23:24 > 0:23:26So it comes out in one piece.
0:23:29 > 0:23:31And you pop this out of the draught...
0:23:33 > 0:23:36..for an hour or so, until it's doubled in size.
0:23:44 > 0:23:46- Nice cuppa.- Oh, lovely.
0:23:53 > 0:23:54Well, look at that.
0:23:57 > 0:23:58Now, we are going to knock that back,
0:23:58 > 0:24:00because we're going to hope for a second rising.
0:24:00 > 0:24:02You'll get lighter bread.
0:24:02 > 0:24:05While Dave is doing that, I'm just chopping some shallots
0:24:05 > 0:24:08to start the base of the soup.
0:24:08 > 0:24:11Now, I'm going to make about eight rolls.
0:24:12 > 0:24:15The slower that you prove bread, the better the bread,
0:24:15 > 0:24:18because obviously the bread's got more time to develop its flavour.
0:24:18 > 0:24:20Now, buns.
0:24:20 > 0:24:24If you press and roll, you can really knock them back.
0:24:26 > 0:24:29And they'll go hard - and, look, you are left with buns.
0:24:29 > 0:24:32Butter, in the pan, and we are going to saute off the shallots.
0:24:37 > 0:24:38So, we'll put one in the middle.
0:24:38 > 0:24:42Now, they will grow and expand and join as one.
0:24:42 > 0:24:46The nice thing about tear and share bread is it's not all crust.
0:24:46 > 0:24:49As you tear your pebble off, you get nice soft bits, don't you?
0:24:49 > 0:24:52- You do.- Leave them to prove for about another half an hour.
0:24:52 > 0:24:57- That will do fine.- As soon as the butter starts to foam,
0:24:57 > 0:24:59that's a good indicator that it's to temperature
0:24:59 > 0:25:01and you can start to put the ingredients in to cook.
0:25:01 > 0:25:04I've got button mushrooms and chestnut mushrooms.
0:25:04 > 0:25:09I've got porcini, I've got girolles, and I've got portobellini.
0:25:09 > 0:25:15The secret, I think, to mushroom soup is you need a lot of mushrooms.
0:25:20 > 0:25:22The porcini can go in.
0:25:22 > 0:25:25The porcini's almost like the stock cube of the mushroom world.
0:25:25 > 0:25:27It just intensifies the flavour.
0:25:27 > 0:25:30So, I've just put the garlic in there,
0:25:30 > 0:25:33some salt, a good twist of pepper.
0:25:35 > 0:25:38And some lovely fresh...
0:25:39 > 0:25:41..thyme.
0:25:42 > 0:25:43The lid on.
0:25:43 > 0:25:45Five minutes.
0:25:46 > 0:25:49Bit of a moulder, then we'll start to add our stock.
0:25:54 > 0:25:56Oh, they've dropped. Haven't they?
0:25:56 > 0:25:57Just look at that.
0:25:57 > 0:26:00But my bread rolls have certainly not.
0:26:01 > 0:26:03I hope. Oh, yes!
0:26:03 > 0:26:05It's like a daisy wheel of flavour.
0:26:05 > 0:26:08What I need to do now is a nice eggy wash
0:26:08 > 0:26:11and grate more cheese on the top.
0:26:11 > 0:26:13I'm going to add our stock.
0:26:13 > 0:26:14Chicken.
0:26:14 > 0:26:17A little masala, just for a note of sweetness.
0:26:17 > 0:26:21And just to bring all those lovely savoury flavours out,
0:26:21 > 0:26:22a little bit of lemon juice.
0:26:24 > 0:26:27We'll bring that to the boil for Dave to blend it.
0:26:27 > 0:26:29Beautiful.
0:26:31 > 0:26:32So, these girolles,
0:26:32 > 0:26:36I'm just going to saute these off with a little butter, some parsley,
0:26:36 > 0:26:38a little bit of salt, a little bit of pepper
0:26:38 > 0:26:41and we are just going to make them look really, really nice
0:26:41 > 0:26:42on the top of that beautiful soup.
0:26:42 > 0:26:45Right, now we need to pop these into a preheated oven,
0:26:45 > 0:26:50200 Celsius with a fan oven, for about 20-25 minutes,
0:26:50 > 0:26:53until golden, huge and bubbling with joy and flavour.
0:26:56 > 0:26:57Ta-da!
0:27:13 > 0:27:15While Dave's blending it, we are going to add the cream now.
0:27:21 > 0:27:24Throw a little bit of parsley in with the girolles.
0:27:27 > 0:27:28DAVE LAUGHS
0:27:30 > 0:27:32It's like a sunflower of dough.
0:27:37 > 0:27:39Oh, wow!
0:27:44 > 0:27:45You know, Si,
0:27:45 > 0:27:46I think that's probably
0:27:46 > 0:27:49the most perfect bowl of mushroom soup I've ever seen,
0:27:49 > 0:27:52and with that bread, it's madly good, isn't it?
0:27:52 > 0:27:55- It works. - And all you do is just tear...
0:27:56 > 0:28:00..and share. It's best to let it cool down a bit first, though.
0:28:00 > 0:28:01Yes, cos it's really hot!
0:28:01 > 0:28:03But look at that. That's good bread.
0:28:03 > 0:28:05- It's beautiful. - Worth the effort, isn't it?
0:28:05 > 0:28:08- Definitely.- So, next time you're hungry, come on over.
0:28:08 > 0:28:10May as well, aye.