0:00:03 > 0:00:06We've travelled the world and eaten everywhere, from roadside bars
0:00:06 > 0:00:08to restaurants with Michelin stars.
0:00:08 > 0:00:09DOG BARKS
0:00:09 > 0:00:13But 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...
0:00:21 > 0:00:23..it's one of life's great pleasures.
0:00:25 > 0:00:29There's nothing like comfort food, to put a smile on your face.
0:00:38 > 0:00:40Today, we're pushing the boat out.
0:00:42 > 0:00:44We're talking posh-ish nosh.
0:00:45 > 0:00:48For posh nosh, you canna get much posher than a pork tenderloin.
0:00:48 > 0:00:50Yeah, but the thing is,
0:00:50 > 0:00:52pork tenderloin is the nicest choice bit,
0:00:52 > 0:00:56but if you just, kind of, cook it or do medallions in a pan,
0:00:56 > 0:00:59it's either boring or it's dry!
0:00:59 > 0:01:04- Dry!- Dry!- It's drier than a frog that's been sitting on a rock
0:01:04 > 0:01:08in the Gobi Desert for a fortnight. It's that dry.
0:01:13 > 0:01:16So first off, you take two loins,
0:01:16 > 0:01:18and we're going to wrap it and stuff it.
0:01:18 > 0:01:21This silvery sinew here needs to be removed.
0:01:21 > 0:01:24Because it will destroy the carving,
0:01:24 > 0:01:26- the effect and general bonhomie of the dish.- Indeed.
0:01:26 > 0:01:31So just cut down there, just slither off your sinew, like so.
0:01:31 > 0:01:33So, we're going to start,
0:01:33 > 0:01:37as every stuffing should start, with a shallot finely chopped
0:01:37 > 0:01:41and we going to put that in the butter that's in the pan there.
0:01:44 > 0:01:47We have two cloves of garlic, nicely grated.
0:01:48 > 0:01:52Now, the trick to this is when we say it's a stuffed pork tenderloin,
0:01:52 > 0:01:55you're thinking, "How is he going to stuff that?"
0:01:55 > 0:01:57We take one loin,
0:01:57 > 0:02:01put it between clingfilm and flatten it, so it's a bit like...
0:02:01 > 0:02:02an escalope.
0:02:02 > 0:02:05It also has the benefit of tenderising it.
0:02:08 > 0:02:10I can see why you do this.
0:02:10 > 0:02:11It relieves the frustration.
0:02:11 > 0:02:13- It is, yeah.- Tension.
0:02:15 > 0:02:17And just keep hammering away
0:02:17 > 0:02:20until your best chum is happy with what you have in fact done.
0:02:20 > 0:02:22About a centimetre.
0:02:22 > 0:02:24Perfect.
0:02:24 > 0:02:25And now repeat with your other loin.
0:02:25 > 0:02:28Great. We're just going to chop an apple.
0:02:28 > 0:02:30You don't want it finely chopped.
0:02:30 > 0:02:32But you want some texture.
0:02:32 > 0:02:36So that size, cos don't forget it's going to cook down.
0:02:36 > 0:02:39- Incoming. - There is a rhythm when you...
0:02:39 > 0:02:41BANGING CONTINUES
0:02:49 > 0:02:52We're going to make a blanket of bacon.
0:02:52 > 0:02:53What I've done is I've got this chopping board
0:02:53 > 0:02:55and I've covered it with clingfilm,
0:02:55 > 0:02:56then I'm going to lay out my bacon,
0:02:56 > 0:03:00so I'll get another chopping board for the stretching of the bacon.
0:03:00 > 0:03:02- Dave.- Yes mate?
0:03:02 > 0:03:03In here, sultanas.
0:03:03 > 0:03:06- Beautiful. - Now we're going to chop apricots.
0:03:06 > 0:03:08Now, they're dried apricots.
0:03:08 > 0:03:11You know you can get hard dried apricots and soft dried apricots,
0:03:11 > 0:03:13these are of the soft variety.
0:03:15 > 0:03:16Zest of a lemon.
0:03:17 > 0:03:18And the juice of.
0:03:21 > 0:03:24It's a proper restaurant style-dish, this one.
0:03:24 > 0:03:28And we've got the simplest of ginger sauces to put on this.
0:03:28 > 0:03:30Ginger. Teaspoon.
0:03:30 > 0:03:31Perfect.
0:03:31 > 0:03:33And some herbs. Thyme.
0:03:33 > 0:03:34Don't put the sprigs in, this time,
0:03:34 > 0:03:36it's just the leaves that we're interested in.
0:03:36 > 0:03:39So we're going to take three pieces of stem ginger.
0:03:39 > 0:03:41- Oh.- And chop them.
0:03:41 > 0:03:44Pork is brilliant at taking sweet and savoury flavours.
0:03:44 > 0:03:46- It is.- Sweet and sour pork, for a starter, it's a bit of a given.
0:03:49 > 0:03:50There we go.
0:03:52 > 0:03:54So, we're going to add...
0:03:56 > 0:03:59..two teaspoons of ginger syrup.
0:03:59 > 0:04:01Now, finely chop this parsley.
0:04:04 > 0:04:07That's a blanket.
0:04:07 > 0:04:11Take your first pork loin and hope you've got enough spread
0:04:11 > 0:04:15on your blanket to cover the loin, which of course, being me, I have.
0:04:15 > 0:04:16Of course you do.
0:04:16 > 0:04:18And then, breadcrumbs.
0:04:18 > 0:04:20And then, the juice of a lemon.
0:04:20 > 0:04:23And that should bring this beautiful stuffing together.
0:04:25 > 0:04:26- Lemon.- You're very slow.
0:04:26 > 0:04:29Shut your face, you.
0:04:29 > 0:04:33Right. If it isn't moist enough, add a little bit of water.
0:04:33 > 0:04:35That's it, mate, lovely.
0:04:35 > 0:04:37Nice, loose...
0:04:37 > 0:04:39- Have you seasoned it?- I have.
0:04:39 > 0:04:41Comes together perfectly.
0:04:41 > 0:04:43Chuck, then.
0:04:43 > 0:04:45- Thank you. - I'll go and wash my hands.
0:04:45 > 0:04:47I would.
0:04:47 > 0:04:50Take your stuffing and just pile it beautifully
0:04:50 > 0:04:54onto your first pork loin, like so.
0:04:54 > 0:04:56So this is how you stuff pork loin.
0:04:56 > 0:04:59I'm just looking, cos it looks attractive.
0:05:01 > 0:05:04Now, put the other fillet on the top.
0:05:07 > 0:05:09It's the biggest pork sandwich you've ever seen.
0:05:09 > 0:05:13Bring the bacon rashers over the pork to enclose it completely.
0:05:13 > 0:05:16You pull the bacon quite tight, Dave, don't you?
0:05:16 > 0:05:17Tight, yes.
0:05:17 > 0:05:20Carry on covering up, like that.
0:05:22 > 0:05:25Now, you see, this seam side is going to go at the bottom,
0:05:25 > 0:05:28so don't worry if there's a wee gap there.
0:05:28 > 0:05:30What we do is we roll it like this.
0:05:30 > 0:05:31Form it as you go.
0:05:34 > 0:05:37This is basically called barrelling, and we put this in, chilled.
0:05:37 > 0:05:40So we get a second layer,
0:05:40 > 0:05:44and sometimes even a third layer and roll it really quite tight.
0:05:44 > 0:05:47- See? Look at that.- Beautiful.
0:05:47 > 0:05:50Put you in the fridge and start dreaming about our supper.
0:05:58 > 0:05:59Here we are, all chilled out.
0:06:01 > 0:06:03Now we need to get you onto a roasting tin.
0:06:03 > 0:06:06Preheat the oven to 200 Celsius.
0:06:06 > 0:06:09Carefully remove the clingfilm from the pork,
0:06:09 > 0:06:12and place it on a lightly-greased baking tray
0:06:12 > 0:06:14with the ends of the bacon tucked underneath.
0:06:16 > 0:06:18Roast for about 50 minutes,
0:06:18 > 0:06:23or until the bacon is crisp and the pork is piping hot throughout.
0:06:24 > 0:06:26KETTLE WHISTLES
0:06:28 > 0:06:33Now that is a handsome, handsome thing.
0:06:33 > 0:06:36- Oh, that's gorgeous. - Get this out here to rest.
0:06:38 > 0:06:40Take some stock, pour that in.
0:06:41 > 0:06:43Look at that, Dave, beautiful.
0:06:43 > 0:06:46- That's kitchen gold, isn't it? - Absolutely, Dave, absolutely.
0:06:46 > 0:06:48And pour that straight into there.
0:06:49 > 0:06:53We won't lose any flavours at all.
0:06:53 > 0:06:55I want all that off there.
0:06:55 > 0:06:57We'll start to heat this through.
0:06:57 > 0:06:59Equal quantities of ginger wine.
0:07:01 > 0:07:02Perfect.
0:07:04 > 0:07:06And now some cream.
0:07:06 > 0:07:09We want this to be quite thick, so I've got some cornflour,
0:07:09 > 0:07:11we just want to mix that with some water.
0:07:13 > 0:07:15And we'll add this to our sauce.
0:07:15 > 0:07:19And that will thicken up to become a beautiful sauce.
0:07:19 > 0:07:22- Let's have a taste of seasoning.- Yes.
0:07:22 > 0:07:23Take care with the salt,
0:07:23 > 0:07:27because the residue from the pork, really, is quite salty.
0:07:30 > 0:07:33Oof, that's lovely.
0:07:33 > 0:07:35I think we're ready to serve up, aren't we?
0:07:35 > 0:07:37- Yeah, why not?- Some mashed potatoes and a few greens?
0:07:37 > 0:07:40- I think so.- But first, chef's perks.
0:07:40 > 0:07:42- I'm excited about this.- Oh, aye.
0:07:43 > 0:07:45Mm!
0:07:45 > 0:07:46Look at that. It's beautiful, isn't it?
0:07:46 > 0:07:47Just cut through.
0:07:49 > 0:07:51And for the full sauce impact...
0:07:55 > 0:07:57Oh!
0:07:57 > 0:07:59I'd come round to dinner at our house!
0:08:01 > 0:08:02Mm. And that loin...
0:08:03 > 0:08:07- ..is really moist. - That is a bit of posh nosh.
0:08:07 > 0:08:08- It certainly is.- Mm.
0:08:19 > 0:08:23The secret to creating good grub is using the right ingredients.
0:08:23 > 0:08:27The real work is done by the producers,
0:08:27 > 0:08:29who put all their passion and expertise
0:08:29 > 0:08:32into getting their ingredients just right.
0:08:37 > 0:08:39I've been a butcher for 50 years.
0:08:39 > 0:08:45Farming, as well. I took on a business in Launceston
0:08:44 > 0:08:46that was started in 1880.
0:08:46 > 0:08:49Still running with the same guidelines -
0:08:49 > 0:08:51to use local livestock.
0:08:51 > 0:08:54And while the world has changed, we haven't very much, at all.
0:08:57 > 0:09:00There's a multitude of breeds, actually, on the moor.
0:09:00 > 0:09:03The breeds that thrive best are the ones that like it wet underfoot.
0:09:03 > 0:09:07We have Welsh Blacks, we have Galloways, we have Blue Greys,
0:09:07 > 0:09:10the belted Galloways, and also we have Red Devons.
0:09:13 > 0:09:16What you're actually seeing here on Carbilly Tor,
0:09:16 > 0:09:19is a Red Devon in its most natural habitat.
0:09:19 > 0:09:23Not only is got the grass it likes, he's actually doing the fauna good.
0:09:23 > 0:09:26It grazes to the right height.
0:09:26 > 0:09:28The Red Devon can mother well.
0:09:28 > 0:09:30She's got good milk.
0:09:30 > 0:09:34You can see how she's giving her all to her calf,
0:09:34 > 0:09:39but the real beauty of the Red Devon is the way it can adapt on anything.
0:09:39 > 0:09:43You can put it on the harshest conditions on Bodmin Moor
0:09:43 > 0:09:44and it will survive.
0:09:46 > 0:09:50Their hides are twice as thick as a normal bullock.
0:09:50 > 0:09:53It produces a finer grain of meat
0:09:53 > 0:09:55from very, very poor pasture.
0:09:55 > 0:10:01When I say poor pasture, it's only poor compared to the valleys.
0:10:01 > 0:10:03This has got wonderful faunas, different flavours,
0:10:03 > 0:10:07and it's all these different faunas and graze and lichens that they eat
0:10:07 > 0:10:11that actually gives to the meat that we sell,
0:10:11 > 0:10:15and if you look around you, you can see, they're thriving.
0:10:15 > 0:10:17MOOING
0:10:25 > 0:10:28What we have here are different samples of Red Devon.
0:10:28 > 0:10:31This is from a Red Devon heifer.
0:10:31 > 0:10:34This is considered to be the best eating,
0:10:34 > 0:10:36not only by us but by the chefs.
0:10:36 > 0:10:38This is the female before it has a calf -
0:10:38 > 0:10:41lovely, soft, very smooth textured.
0:10:41 > 0:10:43So what we're doing is, we are ageing it
0:10:43 > 0:10:47in a dry age smoke chamber for 28-45 days, depending on which...
0:10:48 > 0:10:50Once it's aged, the marbling,
0:10:50 > 0:10:53which are these flecks within the meat,
0:10:53 > 0:10:55stand out and become pronounced.
0:10:55 > 0:10:58The dry ageing intensifies the beef flavour.
0:10:58 > 0:11:01The people, the chefs especially, are looking for this sort of meat,
0:11:01 > 0:11:05looking for that fine texture and fine flavour.
0:11:05 > 0:11:07Grass-fed beef gives you that fine flavour
0:11:07 > 0:11:10and it is totally sustainable.
0:11:12 > 0:11:14This is the fifth and sixth rib.
0:11:14 > 0:11:18The first cut of the chuck, and this would be the eye of the chuck.
0:11:18 > 0:11:23If you can see by my finger, how soft and succulent that is.
0:11:23 > 0:11:25This will give it its flavour.
0:11:25 > 0:11:27It is so tender.
0:11:27 > 0:11:30It makes wonderful pasties, pies, casseroles.
0:11:30 > 0:11:34Really soft. You have the succulence of the chuck,
0:11:34 > 0:11:36but the sweetness of the ribeye.
0:11:36 > 0:11:40And for us, as butchers, this is the ultimate.
0:11:57 > 0:12:02- That's posh... Ruby...- Devon. - Yes, Ruby Red Devon.
0:12:02 > 0:12:05Fantastic grass-fed meat.
0:12:05 > 0:12:07We need to treat this with the respect that it deserves.
0:12:07 > 0:12:10It's a beautiful, beautiful piece of meat.
0:12:14 > 0:12:18Now, I'm just going to take some, not all, but some of the fat off,
0:12:18 > 0:12:19so I'm just trimming it off.
0:12:19 > 0:12:22And you'll see little pieces of sinew
0:12:22 > 0:12:25that I'm just going to take off as well.
0:12:25 > 0:12:29The bedrock of the marinade, four cloves of garlic,
0:12:29 > 0:12:31sliced this time, not crushed.
0:12:31 > 0:12:33It is a fairly rustic, robust dish.
0:12:33 > 0:12:35- Happy?- I'm over the moon.
0:12:35 > 0:12:38So, to the garlic, I put in a piece of cinnamon bark.
0:12:39 > 0:12:40Three bay leaves.
0:12:42 > 0:12:44Four cloves.
0:12:45 > 0:12:48I want a teaspoon of allspice berries,
0:12:48 > 0:12:51half a teaspoon of whole coriander.
0:12:51 > 0:12:54I want a big piece of orange zest.
0:12:54 > 0:12:56Now I've got a Malbec.
0:12:56 > 0:12:59Malbec and beef, it's a marriage made in heaven.
0:12:59 > 0:13:01Add in about half a bottle.
0:13:01 > 0:13:05And, to help the marinade do its work with the beef,
0:13:05 > 0:13:09two spoons of red wine vinegar.
0:13:09 > 0:13:11Now that's the marinade done.
0:13:11 > 0:13:14And just, you see what I'm doing? Just turn them over.
0:13:14 > 0:13:16One side, then the other.
0:13:17 > 0:13:20All those flavours are just starting to work through.
0:13:20 > 0:13:21Lovely stuff, Kingy.
0:13:22 > 0:13:24The magic and the alchemy with this dish
0:13:24 > 0:13:25isn't going to happen in an hour.
0:13:25 > 0:13:30It needs to be marinating at least overnight, preferably for 24 hours.
0:13:30 > 0:13:33So we'll see you later, in 24 hours.
0:13:46 > 0:13:48Look at that. That's what you want.
0:13:49 > 0:13:51Mr King, here's your meat.
0:13:51 > 0:13:53Thank you very, very much.
0:13:53 > 0:13:56Right, I'm going to brown some of these...
0:13:56 > 0:13:58whole pickling onions off.
0:13:58 > 0:14:01While the onions are browning,
0:14:01 > 0:14:04I'm just going to pat this beautiful, beautiful meat.
0:14:04 > 0:14:08Look how it's changed colour - absolutely gorgeous,
0:14:08 > 0:14:09I'm going to pat that dry.
0:14:11 > 0:14:16I want about 400g of peeled cold tomatoes.
0:14:16 > 0:14:19Cross the bottom,
0:14:19 > 0:14:22put them in boiling water to loosen the skin,
0:14:22 > 0:14:24plunge them into ice cold water,
0:14:24 > 0:14:27peel off the skin and then I'm going to core them.
0:14:27 > 0:14:31You can do this with canned tomatoes, but this is a posh one,
0:14:31 > 0:14:34so we're trying to make it as nice as possible.
0:14:35 > 0:14:37And we need the marinating liquor,
0:14:37 > 0:14:39and we're just going to strain that off.
0:14:42 > 0:14:45Shall we keep the bay leaves in and fish those out later on?
0:14:45 > 0:14:46- Yeah.- Go on.
0:14:49 > 0:14:51- Right, mate, I think we're there. - They are perfect, man.
0:14:51 > 0:14:53Beautiful. Nice colour on them.
0:14:53 > 0:14:58Now what we do is start to... sear our beef.
0:14:58 > 0:15:02And just do it in batches, because you want to get some colour on it.
0:15:02 > 0:15:06- Man, this smells really, really good.- Yeah.
0:15:07 > 0:15:11- So that's the sort of colour that you need...- Oh, yeah.- ..on the beef.
0:15:12 > 0:15:15Now we start to build our stifado.
0:15:15 > 0:15:18All these tomatoes can go straight into that pan.
0:15:20 > 0:15:25And by the very nature of the liquid that comes out of those tomatoes,
0:15:25 > 0:15:26what's happening is, quite naturally,
0:15:26 > 0:15:30it's just deglazing the pan of all those beautiful beef
0:15:30 > 0:15:32and marinade flavours and onion.
0:15:32 > 0:15:33Oh, so good.
0:15:33 > 0:15:36Now we've got the reserved marinade with the bay leaves.
0:15:36 > 0:15:38We'll pop that in there too.
0:15:40 > 0:15:44I've got two tablespoons of tomato puree in this
0:15:44 > 0:15:46just to enrich my tomatoes.
0:15:46 > 0:15:50And then, just to balance off the tomatoes, some sweetness -
0:15:50 > 0:15:52about a teaspoon of honey.
0:15:53 > 0:15:56- Some salt, Kingy?- Yeah, mate, yeah.
0:15:56 > 0:16:00The one thing I can be sure of, beef, lots of black pepper.
0:16:00 > 0:16:01Hear, hear.
0:16:02 > 0:16:03Right.
0:16:03 > 0:16:05Let's bring that up to temperature a little bit,
0:16:05 > 0:16:07just so it just hits the boil,
0:16:07 > 0:16:10then we'll turn it down and add our onions and beef.
0:16:15 > 0:16:18Roasting juices.
0:16:18 > 0:16:20Those onions look perfect.
0:16:20 > 0:16:21All in.
0:16:24 > 0:16:25Just give it a stir.
0:16:26 > 0:16:29We put the lid on, reduce it to a simmer,
0:16:29 > 0:16:32and we cook it for about an hour to an hour and a half.
0:16:32 > 0:16:34You could do this in the oven if you wanted,
0:16:34 > 0:16:36but traditionally it's a stove topper.
0:16:36 > 0:16:39It is. I'm just going to turn it right down.
0:16:40 > 0:16:43Slow and long.
0:16:43 > 0:16:45We'll come back about ten minutes before it's due
0:16:45 > 0:16:47and put our buttery noodles on.
0:16:55 > 0:16:58Oh! Oh, yeah.
0:16:58 > 0:17:01Look at the sheen on that beef, it's dropping apart.
0:17:01 > 0:17:07Oh, wow. Right, I've got some macaroni in here, small macaroni.
0:17:07 > 0:17:09Stifado, I think, is one of those dishes, I believe,
0:17:09 > 0:17:12that is served traditionally with macaroni, so we are not too far...
0:17:12 > 0:17:14Oh, look at that.
0:17:15 > 0:17:16Oh, dear me.
0:17:17 > 0:17:22But it's wonderfully thick and rich, full of savoury goodness.
0:17:22 > 0:17:25And not forgetting our Greek origins,
0:17:25 > 0:17:28let's put some oregano on the top.
0:17:28 > 0:17:29A brindling of herbs.
0:17:33 > 0:17:36Smashing. Thank you.
0:17:38 > 0:17:39- Oh, yes. - It's just falling apart.
0:17:45 > 0:17:49Oh, it's so worth the effort. Oh, man.
0:17:52 > 0:17:54That is a Parthenon of a dish.
0:18:03 > 0:18:06Britain has an army of creative chefs who, day after day,
0:18:06 > 0:18:10send out sensational dishes to customers in their restaurants.
0:18:10 > 0:18:14They work long hours, toiling over their stoves.
0:18:14 > 0:18:19But back at home, what's their idea of comfort food?
0:18:21 > 0:18:24Michelin-starred chef James Sommerin from Penarth
0:18:24 > 0:18:28tells us about his home-cooked favourite.
0:18:28 > 0:18:30So, being a chef means everything to me.
0:18:30 > 0:18:34It's everything that I think about.
0:18:34 > 0:18:37It's everything that I've wanted to do from a young age.
0:18:37 > 0:18:40I made that decision probably when I was ten, that I wanted to cook.
0:18:43 > 0:18:48Cooking, for me, was really instilled by my grandmother.
0:18:48 > 0:18:51I used to cook with her every Friday, on a weekly basis,
0:18:51 > 0:18:55in the kitchen, learning to cook basic things.
0:18:55 > 0:18:57Simple food, cooked from scratch.
0:18:59 > 0:19:00There's a lot of process.
0:19:00 > 0:19:03Sometimes, dishes come absolutely out of nowhere
0:19:03 > 0:19:05and they're on the plate within an hour.
0:19:05 > 0:19:09Other times, it might take two or three weeks to get it right.
0:19:09 > 0:19:12The creative process for each dish is very, very different.
0:19:14 > 0:19:16Our signature dish that's come towards me is a ravioli
0:19:16 > 0:19:20that's filled with liquid pea soup, in effect.
0:19:20 > 0:19:24And it's finished with crispy sage, Serrano ham and Parmesan emulsion.
0:19:24 > 0:19:28It tastes amazing because it's got that element of luxury,
0:19:28 > 0:19:31but it's all about the flavour, so it's making the peas taste the best.
0:19:39 > 0:19:43I work by the seaside but I also live by the seaside as well.
0:19:43 > 0:19:46It's a real jewel for South Wales, this area here,
0:19:46 > 0:19:48because when you look out on a day like today,
0:19:48 > 0:19:50it is absolutely stunning.
0:19:54 > 0:19:56So this is my humble kitchen.
0:19:58 > 0:20:01Completely different to the restaurant.
0:20:01 > 0:20:04It's just like every other kitchen, really.
0:20:04 > 0:20:06Lots of junk lying around.
0:20:06 > 0:20:09Simple stuff, because we only cook simple food here.
0:20:09 > 0:20:11The dish I'm going to cook is kind of like
0:20:11 > 0:20:14a bit of a cult family classic.
0:20:14 > 0:20:17It's Grandma Somm's chicken dish.
0:20:17 > 0:20:20Very simple, very easy, quick to put together,
0:20:20 > 0:20:22and my kids love it.
0:20:22 > 0:20:24I grew up absolutely adoring this dish.
0:20:24 > 0:20:26And it was kind of something a little bit special.
0:20:29 > 0:20:31The main body of it is soup-based.
0:20:33 > 0:20:36Because it's a condensed soup, it's thick, it's creamy already.
0:20:37 > 0:20:39My grandma had quite a tight budget to work to.
0:20:39 > 0:20:40I suppose, having lived through the war,
0:20:40 > 0:20:44she was very careful on how she spent her money.
0:20:44 > 0:20:46You would always have quite a lot of chicken
0:20:46 > 0:20:49or really...fairly cheap cuts of beef.
0:20:50 > 0:20:52But then the most important thing was,
0:20:52 > 0:20:56she used to buy tinned asparagus and use that.
0:20:56 > 0:20:59But, before, I could never get it to taste exactly the same
0:20:59 > 0:21:00as how she used to do it.
0:21:00 > 0:21:03I was always chopping up and putting fresh asparagus into it,
0:21:03 > 0:21:04and that's where the difference lies.
0:21:04 > 0:21:07A massive flavour comes out of the tinned asparagus.
0:21:07 > 0:21:09Well, it's just different.
0:21:09 > 0:21:12I certainly think people would be not expecting this,
0:21:12 > 0:21:14literally using tinned soup,
0:21:14 > 0:21:18tinned asparagus and a bit of chicken just chucked together.
0:21:19 > 0:21:22But, at the end of the day, we're human like everybody else,
0:21:22 > 0:21:25and I like comfort food.
0:21:25 > 0:21:27- Will we see if dinner's ready? - Yeah.
0:21:30 > 0:21:31Dinner ready.
0:21:33 > 0:21:35It is nostalgia. Every time we eat this,
0:21:35 > 0:21:37there isn't one of us around the table
0:21:37 > 0:21:39that can't pass a comment about Gran.
0:21:40 > 0:21:42- What do you think? Lovely, isn't it? - Tastes nice.
0:21:46 > 0:21:47Food is fun and food is memories,
0:21:47 > 0:21:49and that's what I really love about this.
0:22:03 > 0:22:08Basically, we start with a very enriched dough.
0:22:08 > 0:22:09Some yeast goes in.
0:22:09 > 0:22:11Just give that a good stir.
0:22:12 > 0:22:13A big pinch of salt.
0:22:13 > 0:22:15About half a teaspoon.
0:22:15 > 0:22:17The wonder that is limoncello.
0:22:17 > 0:22:23From Italy, just the most great, great, great flavour of lemons
0:22:23 > 0:22:24in a liqueur form.
0:22:24 > 0:22:27So, I'm going to kick off with putting some of these
0:22:27 > 0:22:30beautiful sultanas, we're going to soak them in a little bit of water
0:22:30 > 0:22:32and a little bit of lemon.
0:22:32 > 0:22:36We're going to bring this just to the boil.
0:22:36 > 0:22:38I take four eggs, this is my liquids.
0:22:38 > 0:22:39In true biblical style,
0:22:39 > 0:22:43the land of milk, and honey, about a tablespoon.
0:22:43 > 0:22:45And just whisk this up.
0:22:46 > 0:22:47While Dave is whisking,
0:22:47 > 0:22:50all I'm doing is putting some butter in these moulds.
0:22:50 > 0:22:53Now, they need to be buttered quite well,
0:22:53 > 0:22:56because you want the batter that goes in them,
0:22:56 > 0:22:59once it's cooked, to come out perfectly.
0:22:59 > 0:23:01Eggs, milk and honey go into the flour.
0:23:03 > 0:23:06Look at that, that's creaming nicely.
0:23:06 > 0:23:08Now, we beat the butter in.
0:23:08 > 0:23:11We've brought our sultanas to temperature.
0:23:11 > 0:23:12Now we have to cool them.
0:23:15 > 0:23:16We need to reserve the liquor.
0:23:18 > 0:23:21And just keep beating the butter in until it's creamy.
0:23:21 > 0:23:25It's already starting to get elastic as the yeast starts to work,
0:23:25 > 0:23:27it's feeding off the honey.
0:23:27 > 0:23:28Have we got some mixed peel?
0:23:28 > 0:23:30We have, mate, there it is.
0:23:30 > 0:23:33Oh, thank you. It gives it a nice citrus feel to it.
0:23:33 > 0:23:36A nice bit of chew.
0:23:36 > 0:23:39- I think we might be there. - Aye, we're all right, man, yeah.
0:23:39 > 0:23:42So, this wouldn't be traditional in your rum baba.
0:23:42 > 0:23:45I'm going to save the rest, mate, for our little...
0:23:45 > 0:23:49Oh, yes. For the little filler.
0:23:56 > 0:24:00Remember, these are going to virtually double in size.
0:24:00 > 0:24:02It's an enriched dough, it's a yeasty bake,
0:24:02 > 0:24:04so don't fill them too full.
0:24:06 > 0:24:08Beautiful.
0:24:08 > 0:24:11Set those aside for about half an hour
0:24:11 > 0:24:14until the yeast has started to work.
0:24:14 > 0:24:16Shall we crack on with the syrup?
0:24:16 > 0:24:17Why not? Yeah, might as well.
0:24:17 > 0:24:19Yes.
0:24:19 > 0:24:24We start with 400g of caster sugar and we have 400ml of water.
0:24:24 > 0:24:29And also the zest and juice of one lemon.
0:24:31 > 0:24:36And when we've got the syrup, we add six tablespoons of limoncello...
0:24:37 > 0:24:39..and the honey.
0:24:40 > 0:24:43Have a taste, mate, have a taste. What do you think?
0:24:45 > 0:24:47Syrup's done. That needs to go cold.
0:24:50 > 0:24:52- Look at that.- Oh!
0:24:52 > 0:24:55They've levelled out and they've risen to just below the rim.
0:24:55 > 0:24:59Now, we pop these into a preheated oven, 170 Celsius,
0:24:59 > 0:25:03for about 12 to 15 minutes until brown and golden.
0:25:04 > 0:25:05Excellent.
0:25:05 > 0:25:08Now our syrup has gone cool,
0:25:08 > 0:25:12can you remember the soaking liquor that we made for our raisins?
0:25:12 > 0:25:14Pour that into there.
0:25:16 > 0:25:18Traditionally, babas...
0:25:18 > 0:25:20Well, a low class rum baba,
0:25:20 > 0:25:22it would have its hole filled with squirty cream.
0:25:22 > 0:25:25- Wrong, Dave.- Wrong. These are posh babas.
0:25:25 > 0:25:26Oh, yes.
0:25:26 > 0:25:28So, we're going to fill our holes
0:25:28 > 0:25:31- with a very special mascarpone cream.- Oh!
0:25:31 > 0:25:36A couple of tablespoons... of icing sugar.
0:25:38 > 0:25:40A bit of vanilla extract.
0:25:44 > 0:25:45This is going to be gorgeous.
0:25:45 > 0:25:46It's such a luxury.
0:25:46 > 0:25:49I'm not going to waste these little beauties.
0:25:53 > 0:25:55And to loosen that mixture up a little bit...
0:25:59 > 0:26:00..limoncello.
0:26:03 > 0:26:05Back in the fridge.
0:26:11 > 0:26:12Another ten minutes.
0:26:19 > 0:26:21- Oh, yes.- Oh, yes.
0:26:21 > 0:26:24It's fairly safe to say that baba is in the house.
0:26:25 > 0:26:28Right, now we have to wait for five minutes for those to cool
0:26:28 > 0:26:31before we turn them out and start to feed them.
0:26:35 > 0:26:38These are just cool enough to handle.
0:26:38 > 0:26:39There we go.
0:26:41 > 0:26:43Should I soak while we go?
0:26:43 > 0:26:45- Oh, yes.- Yes.
0:26:45 > 0:26:47So, what we're going to do is soak these
0:26:47 > 0:26:50and then wait for five minutes, then we're going to turn them over...
0:26:50 > 0:26:52and soak them again.
0:26:53 > 0:26:55- Do the other side.- Oh, yes.
0:26:55 > 0:26:57They're starting to get heavy now.
0:26:57 > 0:27:01We'll continue to feed these over a 24-hour period.
0:27:01 > 0:27:04Turn and dribble, turn and dribble.
0:27:04 > 0:27:08We'll be seeing you in an hour or two for another good soaking.
0:27:08 > 0:27:09Dowsing.
0:27:26 > 0:27:29Oh, look at this. Now here's our mascarpone cream.
0:27:29 > 0:27:30I'm just giving it its last snack.
0:27:32 > 0:27:35- Oh, yeah. - And...
0:27:37 > 0:27:39..because it's posh,
0:27:39 > 0:27:40a glace cherry.
0:27:41 > 0:27:44- Shall we?- I think.
0:27:44 > 0:27:46It seems such a shame.
0:27:46 > 0:27:47- Oh, look at that.- Oh, yeah.
0:27:52 > 0:27:54- What's it like?- It's glorious.
0:27:55 > 0:27:57That is so worth the effort.