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 > 0:00:13But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:18Coming into a warm kitchen filled with the aroma
0:00:18 > 0:00:19of a tasty meal bubbling away.
0:00:21 > 0:00:24It's one of life's great pleasures.
0:00:24 > 0:00:28There's nothing like comfort food to put a smile on your face.
0:00:37 > 0:00:41Today - dishes you may never have thought of making at home.
0:00:42 > 0:00:44We're talking do it yourself.
0:00:46 > 0:00:48DIY or do-it-yourself.
0:00:48 > 0:00:50Some dishes that you see, you think,
0:00:50 > 0:00:52"Oh, it's very expensive, but I'll treat myself.
0:00:52 > 0:00:55"But I'd never do that myself. I couldn't do it myself."
0:00:55 > 0:00:57- Well...- You can. - ..you can.
0:00:57 > 0:01:00Because we're going to show you how to make gravadlax.
0:01:06 > 0:01:10The only thing with making gravadlax is that there's quite a bit of waste
0:01:10 > 0:01:12cos you've got to trim it off.
0:01:12 > 0:01:13So I'll start that.
0:01:13 > 0:01:15I'm going to make the cure.
0:01:15 > 0:01:16I start with dill.
0:01:16 > 0:01:19I've got 40g of fresh dill,
0:01:19 > 0:01:21and chop this till it's fine.
0:01:22 > 0:01:25There are many processes that were originally started not for flavour,
0:01:25 > 0:01:28not for taste, but to preserve food.
0:01:28 > 0:01:31Salting, brining, smoking, pickling.
0:01:31 > 0:01:33And Scandinavians, because of the short seasons,
0:01:33 > 0:01:36are very, very good at it and this is a wonderful way
0:01:36 > 0:01:39of making salmon keep for a long time.
0:01:39 > 0:01:41But by crikey, it tastes lovely.
0:01:41 > 0:01:45So, I've got some sea salt flakes, about 75g.
0:01:46 > 0:01:4850g of soft brown sugar.
0:01:48 > 0:01:52And I want about a tablespoon of freshly ground black pepper.
0:01:52 > 0:01:54So I'll be here for a little while.
0:01:56 > 0:01:57DIY, you see.
0:01:57 > 0:02:00We don't buy our pepper ground, we do it ourselves.
0:02:06 > 0:02:09We mix that together. Look at that. Looks nice, doesn't it?
0:02:09 > 0:02:12It's amazing as well. It takes about three days to cure
0:02:12 > 0:02:16and the salt draws out the water in the salmon and the liquid
0:02:16 > 0:02:19and it kind of cooks itself.
0:02:19 > 0:02:21But you know, it's amazing the amount of liquid
0:02:21 > 0:02:23that it will draw out.
0:02:28 > 0:02:31- Do you know, we could be somewhere like in Reykjavik, couldn't we? - Yeah.
0:02:31 > 0:02:34- IN SCANDINAVIAN ACCENT:- We are getting ready for the winter,
0:02:34 > 0:02:37- myself and Olaf. - Yes.- So we make the salmon.
0:02:37 > 0:02:38Yes, we do, yah.
0:02:40 > 0:02:41And then what we do...
0:02:42 > 0:02:44..we do that, like a big sandwich.
0:02:44 > 0:02:46- Big sandwich.- And then...
0:02:47 > 0:02:49Now this is the important bit
0:02:49 > 0:02:51because this needs to be quite tight.
0:02:51 > 0:02:54Now, when you're wrapping...
0:02:54 > 0:02:56Do you want to wash your hands? I'll do that.
0:02:56 > 0:02:58- Yeah, go on mate, yeah.- Yeah.
0:02:58 > 0:03:01When you wrap it, leave the ends open,
0:03:01 > 0:03:05cos that liquid needs to go somewhere
0:03:05 > 0:03:09and if you wrap it up like a plastic bag, it's just going to stay.
0:03:09 > 0:03:11We need to wrap that quite tightly,
0:03:11 > 0:03:15but the weight of the salmon itself on its own isn't enough.
0:03:18 > 0:03:20Now we've got our trusty brick.
0:03:26 > 0:03:28That's going to exert pressure on to the salmon.
0:03:28 > 0:03:31We put that in the fridge now for three days.
0:03:31 > 0:03:34That will be in the fridge for the passage of three moons.
0:03:34 > 0:03:36At the end of every moon cycle,
0:03:36 > 0:03:39that's like once a day, you take this off,
0:03:39 > 0:03:42drain all the water out and turn the salmon over,
0:03:42 > 0:03:46so each side gets its own share of the brine.
0:03:46 > 0:03:50And also, what is nice is fresh clingfilm each day.
0:03:50 > 0:03:52Look after your fish, it's precious.
0:03:52 > 0:03:53Right, fridge.
0:03:59 > 0:04:00- Three days later.- Oh!
0:04:00 > 0:04:03We've been up day and night, just waiting for that moment
0:04:03 > 0:04:06to turn the gravadlax,
0:04:06 > 0:04:08and then another 24 hours, turn again.
0:04:08 > 0:04:10- If you believe that, you'll believe anything.- Yeah.
0:04:10 > 0:04:13But even the sauce, we are making it ourselves.
0:04:15 > 0:04:16Three egg yolks.
0:04:17 > 0:04:20Four teaspoons of Dijon mustard.
0:04:20 > 0:04:23And two tablespoons of white wine vinegar.
0:04:25 > 0:04:28And a spoon of caster sugar.
0:04:31 > 0:04:33This is a proper Scandi sauce, this.
0:04:33 > 0:04:36And pepper. I'm not finished yet.
0:04:36 > 0:04:38Did you put salt in when I wasn't looking?
0:04:38 > 0:04:39- I did.- And salt.
0:04:40 > 0:04:43I'll put a bit more in cos I didn't put hardly any in.
0:04:43 > 0:04:45Now, we beat that till it's creamy
0:04:45 > 0:04:47then we kind of dribble the oil in to make mayonnaise,
0:04:47 > 0:04:49then we add dill.
0:04:53 > 0:04:56- Right, mate.- Lovely. It's a sweet and savoury mayonnaise, this.
0:04:56 > 0:04:59Now, sunflower oil is always best for mayonnaise, as we know.
0:05:01 > 0:05:04You keep this long, ceaseless, endless dribble.
0:05:07 > 0:05:09It's starting to thicken up lovely now.
0:05:13 > 0:05:15- Do you think we're there?- I reckon.
0:05:17 > 0:05:19Give it another whack.
0:05:21 > 0:05:22Done.
0:05:24 > 0:05:26Now, to this we add the dill cos without the dill it
0:05:26 > 0:05:29wouldn't be dill sauce, would it?
0:05:29 > 0:05:31In Scandinavia, they use a lot of dill.
0:05:31 > 0:05:33That's it, that's what you want to see.
0:05:33 > 0:05:36That is. And we've done that ourselves.
0:05:36 > 0:05:38Now, what we've also done, just to serve it up with,
0:05:38 > 0:05:42is some coriander seed and some beetroot, some chives,
0:05:42 > 0:05:44a little bit of parsley as well. It's lovely.
0:05:44 > 0:05:46So here we have the finished gravadlax.
0:05:54 > 0:05:57Put it on the board, mate.
0:05:57 > 0:06:00- And then we can...- That's the liquid that's come out of the salmon.
0:06:00 > 0:06:01That's the curing process.
0:06:04 > 0:06:05Anticipation.
0:06:07 > 0:06:09How much would this cost in a restaurant?
0:06:09 > 0:06:10Oh, it'd be fortunes.
0:06:12 > 0:06:14It does look nice.
0:06:14 > 0:06:16Now, we need to scrape off.
0:06:39 > 0:06:40You know gravadlax, it's one of those dishes,
0:06:40 > 0:06:42you must try and do it yourself.
0:06:42 > 0:06:45You can have loads, it's impressive and you can say,
0:06:45 > 0:06:46- "I did this myself."- Yeah!
0:06:50 > 0:06:51- Lovely, isn't it?- Mmm.
0:07:02 > 0:07:04Every family has their favourite dishes,
0:07:04 > 0:07:06the comfort foods that remind us of home.
0:07:07 > 0:07:10These are our inheritance dishes,
0:07:10 > 0:07:13handed down through generations of the same family.
0:07:14 > 0:07:15My name is Lynda.
0:07:16 > 0:07:21I'm an organic baker and I've been baking for 25 years now.
0:07:22 > 0:07:25I've got four children and one grandchild.
0:07:27 > 0:07:32I think the food that I would hand down as a memory for my children
0:07:32 > 0:07:35would be the focaccia bread, especially the cheese and pesto.
0:07:37 > 0:07:38It's very easy to make.
0:07:38 > 0:07:42You just put some warm water, hand hot, into a bowl.
0:07:42 > 0:07:47You add some flour, put fresh yeast in, give it a stir.
0:07:47 > 0:07:48It's that simple.
0:07:50 > 0:07:53And now we've mixed the flour and the yeast together,
0:07:53 > 0:07:56we're going to wait for this to activate,
0:07:56 > 0:07:59so we're going to leave this for about 15 to 20 minutes
0:07:59 > 0:08:00and it'll start bubbling.
0:08:00 > 0:08:03So, we just leave this where it is, in the bowl, in your kitchen,
0:08:03 > 0:08:05it's ready to go.
0:08:08 > 0:08:12When it starts looking creamy in colour and it starts to move up
0:08:12 > 0:08:16in volume in the bowl, you know that that yeast has activated.
0:08:16 > 0:08:19You get a little bit of sea salt, just enough,
0:08:19 > 0:08:23in the palm of your hand, you put that in and then you, very generous,
0:08:23 > 0:08:27you put in at least four to six glugs of olive oil.
0:08:32 > 0:08:36Add your flour until it comes away from the sides of the bowl,
0:08:36 > 0:08:40tip it out and just knead it for a while, about five minutes.
0:08:42 > 0:08:43Let the dough work for you,
0:08:43 > 0:08:47let it work for itself and then you put it on the side,
0:08:47 > 0:08:49you can chop it and use it straightaway.
0:08:51 > 0:08:55I think it's important to pass on the skills that I've taught myself
0:08:55 > 0:08:59for the children, for the future and also for their children.
0:09:00 > 0:09:03- Hi, Mum.- Hi, Verity, are you all right?
0:09:03 > 0:09:05- Yeah, good, thank you.- Yeah, good.
0:09:05 > 0:09:06Hi, Louis, give Nanny a kiss.
0:09:08 > 0:09:10Oh, I've got flour on your cheeks now.
0:09:10 > 0:09:12How did I do that?
0:09:12 > 0:09:16'I think that food is love, so when you make something by hand,
0:09:16 > 0:09:19'I think you have that intent.
0:09:19 > 0:09:21'While I'm making it, I'm thinking,
0:09:21 > 0:09:24"People are going to enjoy eating this."
0:09:24 > 0:09:26Your turn. Watch your fingers.
0:09:27 > 0:09:29Beautiful.
0:09:30 > 0:09:32Now we're going to put the pesto on.
0:09:32 > 0:09:35So we put about half of a tablespoon on.
0:09:35 > 0:09:38I think what's really important about family cooking as well
0:09:38 > 0:09:42is that we can now teach Louis all the stuff that we've learnt from Mum,
0:09:42 > 0:09:45our mum, and he really enjoys it.
0:09:45 > 0:09:47I just think it's, like, such a brilliant skill
0:09:47 > 0:09:48to have when you're older.
0:09:53 > 0:09:55'I think family gatherings are really important
0:09:55 > 0:10:00'because everybody's having a go at cooking and sharing the food.'
0:10:04 > 0:10:09'Everybody's relaxed and we can all sit in each other's company
0:10:09 > 0:10:11'and enjoy what we're eating.
0:10:12 > 0:10:15'I think that's very important and very important for my grandson
0:10:15 > 0:10:18'because he's seeing the food being made
0:10:18 > 0:10:22'and he has a go himself at chopping and helping
0:10:22 > 0:10:25'to prepare the food and then we all sit down and eat it together.'
0:10:25 > 0:10:27I think it looks like...
0:10:27 > 0:10:29'I love comfort foods.
0:10:29 > 0:10:31'When you eat something that tastes good,
0:10:31 > 0:10:35'you feel good in yourself and it lifts your spirits.'
0:10:47 > 0:10:49Righto, viewers, settle down
0:10:49 > 0:10:52because this could be the longest recipe in TV history.
0:10:52 > 0:10:57- Yes.- We're going to show you how to make salt beef, or corned beef.
0:10:57 > 0:10:59It's bit of a process, it's old-fashioned,
0:10:59 > 0:11:01it's fabulous and you can do it yourself.
0:11:04 > 0:11:08I'm going to start with the pickling spices or the preserving spices.
0:11:08 > 0:11:12First thing that we do is we're going to toast these off.
0:11:12 > 0:11:13So, we've got four bay leaves.
0:11:13 > 0:11:17Now, just crush them up and then we've got some cinnamon bark,
0:11:17 > 0:11:22some allspice, some mace, some cloves and some peppercorns
0:11:22 > 0:11:25and two teaspoons...
0:11:27 > 0:11:29..of mustard seed.
0:11:29 > 0:11:33These pickling spices will go into the brine that I'm making
0:11:33 > 0:11:35and this is what will cure the beef.
0:11:35 > 0:11:38I put some salt in the water, hence you've got brine.
0:11:38 > 0:11:42To that I've got some soft brown sugar.
0:11:42 > 0:11:45That goes in.
0:11:45 > 0:11:49This is the mystery ingredient, Prague Powder #1.
0:11:49 > 0:11:51You won't find this in the supermarket but you can buy
0:11:51 > 0:11:53it on the internet.
0:11:53 > 0:11:56What it is, it's a mixture of salt and sodium nitrite.
0:11:56 > 0:11:58And it's also known as saltpetre.
0:11:58 > 0:12:00This is going to take ten days to cure.
0:12:00 > 0:12:03You can be slapdash with your ingredients and your amounts,
0:12:03 > 0:12:07not with this. For this amount of water, you need just 20g.
0:12:07 > 0:12:09Do be careful with this.
0:12:09 > 0:12:10Too much is not good for you.
0:12:12 > 0:12:15We bring that to a boil until all these ingredients have dissolved.
0:12:15 > 0:12:17While that's coming up to the boil,
0:12:17 > 0:12:21I've lightly toasted all our spices off in a dry saucepan.
0:12:23 > 0:12:26All this is doing, really,
0:12:26 > 0:12:30is just releasing the oils and you'll start to get
0:12:30 > 0:12:32- big wafts of...- Yeah.
0:12:32 > 0:12:34..pickle and spice and... DAVE SIGHS
0:12:34 > 0:12:37- It's lovely, isn't it?- Over the ten days, you know, again
0:12:37 > 0:12:40it's home-made and all those spices go into the beef, it's fabulous.
0:12:42 > 0:12:45Right mate, they're ready. I'll just put them in, eh?
0:12:47 > 0:12:52And lastly, just to spice things up, one teaspoon of ground ginger.
0:12:53 > 0:12:55Oh, man, it smells amazing.
0:12:56 > 0:13:01Bring to the boil and stir until the salt and sugar have dissolved.
0:13:01 > 0:13:03Allow to cool completely.
0:13:07 > 0:13:08Let's get pickled.
0:13:08 > 0:13:11This is a piece of rolled brisket.
0:13:11 > 0:13:12Nothing fancy. It's nice, though.
0:13:12 > 0:13:16Not too much fat but it's a good piece of meat.
0:13:16 > 0:13:23- That goes in the bowl.- And this goes in here over said brisket.
0:13:29 > 0:13:30Nice one, Kingy.
0:13:32 > 0:13:35Now, cover this
0:13:35 > 0:13:36with clingfilm.
0:13:39 > 0:13:43I'm going to put this in the fridge for ten days,
0:13:43 > 0:13:45so when you get up or before you go to bed,
0:13:45 > 0:13:49just remember, "I've got to turn me brisket."
0:13:57 > 0:14:00Right, now look at this.
0:14:00 > 0:14:03In those days, ten days, it's here,
0:14:03 > 0:14:06it's turned a bit grey and miserable-looking.
0:14:06 > 0:14:09But... That's what it's meant to do but it hasn't gone off.
0:14:09 > 0:14:11Now, we have to wash this.
0:14:12 > 0:14:15I'm going to do a court bouillon, which is fundamentally
0:14:15 > 0:14:17onion, garlic, some thyme,
0:14:17 > 0:14:19bay leaves and some celery.
0:14:20 > 0:14:22Just chop them,
0:14:22 > 0:14:23it doesn't need to be flash.
0:14:35 > 0:14:36So it can be quite rustic.
0:14:38 > 0:14:41Now, we put the brisket in here.
0:14:44 > 0:14:45Bring it to a simmer.
0:14:46 > 0:14:49And leave it for about three and a half hours.
0:14:49 > 0:14:51THEY LAUGH
0:14:51 > 0:14:54I told you it's worth it, I'm telling you, it's worth it.
0:15:02 > 0:15:03Right, we'll lose this lid.
0:15:04 > 0:15:06I think that's cool enough now.
0:15:06 > 0:15:08We can just about get a sandwich out of it.
0:15:08 > 0:15:10What's your favourite sandwich, Kingy?
0:15:10 > 0:15:12Oh, man, a Reuben sandwich, dude, with that, fantastic.
0:15:12 > 0:15:15Yeah, I mean, the Reuben sandwich is the colossus of sandwiches.
0:15:15 > 0:15:18You start off with good sourdough bread, butter,
0:15:18 > 0:15:22slices of just warm home-made salt beef.
0:15:22 > 0:15:25You top that with a couple of spoonfuls of sauerkraut,
0:15:25 > 0:15:28some cheese goes on the top, Emmental, nice one,
0:15:28 > 0:15:31and then you make a Russian dressing to top your butty,
0:15:31 > 0:15:32which is what we're doing now.
0:15:32 > 0:15:36Right, it starts with teaspoonful of shallots.
0:15:36 > 0:15:41Now, to his teaspoon of shallots, I put a teaspoon of horseradish sauce.
0:15:41 > 0:15:46And then we have some gherkins that we're just going to dice.
0:15:46 > 0:15:52Hot sauce, red-hot sauce, a splash, or two, or three, or four.
0:15:52 > 0:15:54A tablespoon of mayonnaise.
0:15:55 > 0:15:58Do you know what, I am so excited by this sandwich.
0:15:58 > 0:16:04Oh, I know. Well, we've waited for ten days for this sandwich.
0:16:04 > 0:16:06A tablespoon of ketchup.
0:16:07 > 0:16:10And a splash of Worcestershire sauce.
0:16:12 > 0:16:17And that is our Russian dressing.
0:16:17 > 0:16:21And to finish it off, just a pinch
0:16:21 > 0:16:22of paprika.
0:16:24 > 0:16:25What do you think, Kingy?
0:16:27 > 0:16:30- Oh man, that's it.- Mr Beef.
0:16:30 > 0:16:34Beautiful. Now, it does look a bit grey there but wait till we cut
0:16:34 > 0:16:36inside. Go on, Kingy, you're on carving duties.
0:16:36 > 0:16:37All right, mucker.
0:16:38 > 0:16:40Now...
0:16:42 > 0:16:45- There you are.- There we are, that's what we're looking for.
0:16:45 > 0:16:48- Look at that.- And that's your home-made corned beef.
0:16:48 > 0:16:51Oh, that smells so, so amazing.
0:16:51 > 0:16:56It's just the tenderest, most wonderful, fragrant beef.
0:17:01 > 0:17:03Oh, man!
0:17:03 > 0:17:06Call it corned beef, call it salt beef,
0:17:06 > 0:17:08that's some of the best beef I've ever tasted.
0:17:08 > 0:17:10The flavour, it's fantastic.
0:17:10 > 0:17:12Now, we're using a sourdough for this.
0:17:12 > 0:17:14You could use whatever bread you fancy.
0:17:14 > 0:17:17I think, I think the Reuben traditionally is on rye.
0:17:17 > 0:17:19- Yes.- But we're kind of sourdough fans, aren't we?
0:17:20 > 0:17:22You do it yourself,
0:17:22 > 0:17:26you can put as much love as you want, even into a sandwich.
0:17:27 > 0:17:29Quite a generous sandwich.
0:17:29 > 0:17:32- Oh, yes.- You know, let's think deli style.
0:17:32 > 0:17:35And cos you wash the brine and the pickling spices off it,
0:17:35 > 0:17:39it's not overly salty or spicy.
0:17:39 > 0:17:41Now, sauerkraut.
0:17:44 > 0:17:49Now the cheese. Some Gruyere, I think that's my favourite for this.
0:17:49 > 0:17:50The Russian dressing.
0:17:52 > 0:17:53Take that piece of bread.
0:17:59 > 0:18:01I think this is the ultimate sandwich.
0:18:10 > 0:18:11Look at that.
0:18:17 > 0:18:18Mmm!
0:18:21 > 0:18:24- Oh, that is brilliant. - That is brilliant.
0:18:25 > 0:18:27I know you shouldn't talk with your mouth full
0:18:27 > 0:18:29but, dear me, that's great.
0:18:31 > 0:18:34You know, it's bonkers, isn't it, Kingy, when you get dishes like the
0:18:34 > 0:18:37- Reuben sandwich, cos it's more than a sandwich...- It is.
0:18:37 > 0:18:41..you wonder who first thought of putting together salt beef,
0:18:41 > 0:18:45sauerkraut, cheese and a spicy chilli dressing.
0:18:45 > 0:18:47Einstein, dude, cos it's genius.
0:18:55 > 0:18:59Britain has an army of creative chefs who day after day send out
0:18:59 > 0:19:03sensational dishes to customers in their restaurants.
0:19:03 > 0:19:07But, back at home, what's their idea of comfort food?
0:19:07 > 0:19:09I'm Henry Eldon.
0:19:09 > 0:19:12We're at The Cauldron Restaurant in St Werburghs, Bristol.
0:19:12 > 0:19:14The name is exactly we what we do,
0:19:14 > 0:19:16we've got a 60 litre cast-iron cauldron in the kitchen.
0:19:17 > 0:19:21For us here we are unique to have a kitchen that's powered by charcoal,
0:19:21 > 0:19:24beech logs. What you have is what you're cooking on
0:19:24 > 0:19:26and it's open for customers to see and that's really nice
0:19:26 > 0:19:28to be able to show those processes
0:19:28 > 0:19:31and those flames and that smoke coming out.
0:19:31 > 0:19:35So, all of our appliances in The Cauldron are solid-fuel powered.
0:19:35 > 0:19:38This one here, this beautiful dome, it's a wood fired Pompeii oven,
0:19:38 > 0:19:41Italian style. Been used for centuries to make bread and pizzas.
0:19:41 > 0:19:43We use it for roasting haunches of meat, vegetables,
0:19:43 > 0:19:46making Yorkshire puddings for our roast.
0:19:46 > 0:19:49Down here we've got our Swedish style cast-iron stove called Vicky.
0:19:49 > 0:19:52We use her for wok burning, for proving bread,
0:19:52 > 0:19:54nice little bit of warmth in there to hold plates hot.
0:19:55 > 0:19:57These, the masterpiece, centre of the kitchen,
0:19:57 > 0:19:59South African potjie pots.
0:19:59 > 0:20:00Big cast-iron stock pots.
0:20:00 > 0:20:03We've got a stock in here at the moment, pig's trotters,
0:20:03 > 0:20:04chicken carcasses, vegetables.
0:20:04 > 0:20:06That'll be on for two or three days.
0:20:06 > 0:20:07Powered by a fire directly below it.
0:20:10 > 0:20:12Cooking in this way with solid fuel has lots of benefits.
0:20:12 > 0:20:15You can get a nice char on fruit and vegetables,
0:20:15 > 0:20:16you can get the immediate heat,
0:20:16 > 0:20:20you get the smoke and the smell coming from that wood burning.
0:20:20 > 0:20:22You get the sense that you're cooking with nature.
0:20:22 > 0:20:25It's the way that families and cultures have cooked for centuries.
0:20:27 > 0:20:30One of the dishes that were doing at the moment incorporates smoking
0:20:30 > 0:20:32chicken in Woody the wood-fired oven.
0:20:32 > 0:20:35It's a really nice way to get the flavour and colour onto the meat.
0:20:35 > 0:20:38We've made a dressing with fat that comes out of the chorizo when you
0:20:38 > 0:20:40roast that in the oven as well and that fat we then use to make a
0:20:40 > 0:20:43mayonnaise. It's really bright in colour and a fantastic flavour.
0:20:47 > 0:20:48My partner's from Texas.
0:20:48 > 0:20:51We get huge influences from the barbecue scene out there.
0:20:51 > 0:20:53As a result, we cook on the barbecue a lot at home.
0:20:53 > 0:20:57Not just meat, vegetables and stews and casseroles and desserts.
0:20:58 > 0:20:59So now we're going to cook
0:20:59 > 0:21:01the smoked apple and spiced rum crumble.
0:21:01 > 0:21:06Thick crumble topping, nuts, dried fruits, sugar,
0:21:06 > 0:21:08spiced rum to flambe it all off in the barbecue.
0:21:08 > 0:21:11Delicious.
0:21:11 > 0:21:13To make the crumble, I smoke the apples over hawthorn.
0:21:13 > 0:21:15It's very similar to apple and pear tree.
0:21:15 > 0:21:18You smoke them on the barbecue with the lid on.
0:21:18 > 0:21:21Get a load of the spiced rum in there, burn it off.
0:21:23 > 0:21:25Red fruits, red berries, damsons.
0:21:27 > 0:21:31Crumble topping on the top with some of the dried fruits, nuts, oats,
0:21:31 > 0:21:34all in there. Get the lid back on and use the barbecue like an oven to
0:21:34 > 0:21:35bake this all in a dish.
0:21:40 > 0:21:43Having lived in London for 30 years and not having a garden,
0:21:43 > 0:21:44any outside space,
0:21:44 > 0:21:47it's really nice to come down here, have our barbecue,
0:21:47 > 0:21:50get your friends out, be outside with the trees and cook,
0:21:50 > 0:21:52all out here in the garden.
0:21:52 > 0:21:53It's really nice to sit with your
0:21:53 > 0:21:56friends and dig through it with big spoons, eating it from the pan.
0:22:00 > 0:22:02The addition that my kitchen brings to the food,
0:22:02 > 0:22:07it's the smoky, charcoaly, carbonised flavours.
0:22:08 > 0:22:12Having that same smell and that same flame and spark that we do in the
0:22:12 > 0:22:14garden that we have in the restaurant here, it's my dream.
0:22:29 > 0:22:30DIY doughnuts.
0:22:30 > 0:22:32Yes, jam doughnuts.
0:22:32 > 0:22:34- DIY jam as well.- Yeah.
0:22:34 > 0:22:38I'm just hulling strawberries and I will be here for a while, so don't worry about me.
0:22:38 > 0:22:41And my job is to put the dough in that nut.
0:22:41 > 0:22:43So what I do is first off
0:22:43 > 0:22:47I have half a teaspoon of salt and then to that I add -
0:22:47 > 0:22:50stir the salt in cos I don't want to kill me yeast -
0:22:50 > 0:22:51a sachet of dried yeast.
0:22:53 > 0:22:54Some caster sugar.
0:22:54 > 0:22:55Sugar.
0:22:56 > 0:22:59And just mix your dries together with clean hands.
0:23:02 > 0:23:04Doughnut dough is quite a rich dough,
0:23:04 > 0:23:09so I melt the butter into the milk and then I'm going to beat an egg
0:23:09 > 0:23:11into that, then make the dough.
0:23:14 > 0:23:18How many are you eating and how many are you putting in the bowl?
0:23:18 > 0:23:20It's like, "One for the pot, one for me."
0:23:20 > 0:23:22Well, sorry...
0:23:27 > 0:23:29Now, I don't want to heat this up too much because obviously if this
0:23:29 > 0:23:31gets too hot it's going to kill the yeast,
0:23:31 > 0:23:33so the butter has just melted,
0:23:33 > 0:23:36take it off, I'm going to beat into this an egg.
0:23:36 > 0:23:41While Dave's doing that, I'm going to start process of making our jam.
0:23:41 > 0:23:45So there's 750g of strawberries...
0:23:47 > 0:23:52..and 750g granulated sugar.
0:23:52 > 0:23:55See, he's making this up as he goes along, he's jammin'!
0:23:55 > 0:23:56THEY LAUGH
0:23:56 > 0:23:58It's easy, though, isn't it, it's half and half.
0:23:58 > 0:24:01It is exactly that, half and half.
0:24:01 > 0:24:04Egg gets beaten into the milk and butter.
0:24:07 > 0:24:10'Make a well in the dry ingredients and pour in the milk,
0:24:10 > 0:24:11'butter and egg mixture.'
0:24:14 > 0:24:17'Stir to combine with a spoon or your hands until it comes together
0:24:17 > 0:24:18'in a fairly firm dough.'
0:24:21 > 0:24:22'Knead until smooth.'
0:24:25 > 0:24:29'Return the dough to the bowl and cover with clingfilm or a damp tea
0:24:29 > 0:24:32'towel. Leave somewhere warm until the dough has doubled in size.'
0:24:35 > 0:24:37For the home-made strawberry jam,
0:24:37 > 0:24:42heat it up until the strawberries break down and the sugar dissolves.
0:24:42 > 0:24:45When the temperature reaches 105 degrees,
0:24:45 > 0:24:47you will start to make pectin,
0:24:47 > 0:24:50which is the chemical which causes the jam to be jammy.
0:24:50 > 0:24:53You can then turn the pan off and you'll have jam.
0:24:55 > 0:24:57We've got the jam, we've got the dough.
0:24:57 > 0:24:58That's it. We've got to wait for that to cool,
0:24:58 > 0:25:00wait for your dough to rise.
0:25:00 > 0:25:01Let's have a cup of tea.
0:25:10 > 0:25:12Ah. There we go, Mr King.
0:25:12 > 0:25:14- Right, that's cool.- Oh, nice, dude.
0:25:14 > 0:25:18Now, that dough should make eight healthy-sized doughnuts.
0:25:18 > 0:25:19So we knock the dough back.
0:25:22 > 0:25:23Oh, very nice. Oh, it smells lovely.
0:25:23 > 0:25:25So...
0:25:25 > 0:25:28that's the air knocked out.
0:25:28 > 0:25:30Right, while you're doing that, mate,
0:25:30 > 0:25:36I'm going to put the cool jam into this jug and then from the jug
0:25:36 > 0:25:40into a squirty bottle and that's how we're going to get our jam
0:25:40 > 0:25:41into our doughnuts.
0:25:51 > 0:25:53And just because we can,
0:25:53 > 0:25:55we made some custard.
0:25:56 > 0:25:59- Custard and jam doughnuts! - HE INHALES SHARPLY
0:25:59 > 0:26:00Not yet, though.
0:26:00 > 0:26:01No.
0:26:01 > 0:26:03We have to put these aside for half an hour
0:26:03 > 0:26:06until they've doubled in size again.
0:26:12 > 0:26:14Right, let's make doughnuts.
0:26:14 > 0:26:15I'm looking forward to this.
0:26:15 > 0:26:18Take your dough. Don't crowd. I want to flatten it a bit.
0:26:20 > 0:26:22Heat the vegetable oil in a fryer or deep,
0:26:22 > 0:26:26wide saucepan to around 160 degrees C.
0:26:26 > 0:26:29Fry the doughnuts for around three minutes on each side until they are
0:26:29 > 0:26:31a deep, golden brown.
0:26:31 > 0:26:34This will need to be done in at least two batches.
0:26:34 > 0:26:39Do not overcrowd the pan or the temperature of the oil will drop.
0:26:39 > 0:26:42They are supermodel doughnuts.
0:26:42 > 0:26:43Ha!
0:26:43 > 0:26:46You've got to get the sugar on when it's hot, though.
0:26:46 > 0:26:47No pain, no gain.
0:26:49 > 0:26:50- Mr King.- Thank you, sir.
0:26:50 > 0:26:52To the injection plant.
0:26:52 > 0:26:55HE LAUGHS Right, so, it's very simple.
0:26:55 > 0:26:57What you do
0:26:57 > 0:27:00is you make a hole in your doughnut like that.
0:27:00 > 0:27:01Squiggle it round a bit.
0:27:05 > 0:27:06- Oh!- Squirt the jam in.
0:27:10 > 0:27:12I love the idea of the custard.
0:27:13 > 0:27:15- It's great, innit.- I don't mind a bit of ooze on the jam
0:27:15 > 0:27:18cos it gives you indication of the treasure that lies within.
0:27:18 > 0:27:21I know, well, that's what I was thinking, you see.
0:27:21 > 0:27:22They're brilliant.
0:27:22 > 0:27:23Aye.
0:27:23 > 0:27:26- That's it, we're done.- We're done.
0:27:26 > 0:27:29- Shall we?- Yeah, but here's a competition for you.
0:27:29 > 0:27:33- Yes?- Can you eat a doughnut without licking your lips?
0:27:34 > 0:27:38Well, can we eat a doughnut and keep our moustaches intact?
0:27:40 > 0:27:42I'm going in custard and jam side.
0:27:52 > 0:27:54They're brilliant.
0:27:54 > 0:27:56They're really, really, really naughty.
0:27:56 > 0:27:58It's even got a smiley face, look.
0:27:58 > 0:27:59- Excellent.- Mmm.
0:28:01 > 0:28:03DIY doughnuts - do them, they're lush.
0:28:03 > 0:28:06Oh, aye. They're naughty, but they are very nice.