0:00:03 > 0:00:06We've travelled the world and eaten everywhere, from roadside bars
0:00:06 > 0:00:10to restaurants with Michelin stars.
0:00:10 > 0:00:14But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:18Coming into a warm kitchen filled with the aroma of
0:00:18 > 0:00:20a tasty meal bubbling away.
0:00:21 > 0:00:23It's one of life's great pleasures.
0:00:23 > 0:00:28There's nothing like comfort food to put a smile on your face.
0:00:38 > 0:00:42Today, dishes you might find down your local.
0:00:42 > 0:00:44We're talking pub grub.
0:00:46 > 0:00:49You know, there once was a time when you went down the rub-a-dub-dub,
0:00:49 > 0:00:52where the last thing you got was a plate of grub-a-grub-grub.
0:00:52 > 0:00:53- That's true, yeah!- It was.
0:00:53 > 0:00:56Yes, it was a bag of crisps and that was it.
0:00:56 > 0:01:00Pub food has come on leaps and bounds.
0:01:00 > 0:01:02From your humble backstreet boozer
0:01:02 > 0:01:05- to your Michelin-starred kind of gastropub.- Yeah.
0:01:05 > 0:01:08But fishcakes, in one form or another,
0:01:08 > 0:01:11- has always been on the menu of both. - They have.
0:01:17 > 0:01:19This is a proper fishcake.
0:01:19 > 0:01:23- It's not loads of spuds with a fishy flavour.- No, it's not. It's good.
0:01:23 > 0:01:27It's a good balance, this. So I'm going to start the mash, David.
0:01:27 > 0:01:29We're going to poach this salmon beautifully,
0:01:29 > 0:01:30a little court bouillon.
0:01:30 > 0:01:33And flake some hot smoked salmon to give it a nice savoury,
0:01:33 > 0:01:35kind of umami thing.
0:01:35 > 0:01:38So first off, I've got some milk in this pan.
0:01:38 > 0:01:39Put a bay leaf in.
0:01:41 > 0:01:44Some peppercorns, just to flavour it a little bit.
0:01:44 > 0:01:47- Go on, let's have some dill stalks in this as well.- Go on, why not?
0:01:47 > 0:01:51But to go with this, we're going to make some home-made tartare sauce.
0:01:51 > 0:01:53But it's a dill tartare sauce.
0:01:53 > 0:01:56- You know what, I think it's just that little bit nicer.- It's lovely.
0:01:56 > 0:02:00It's a lovely recipe, this. And it's quite simple, as you'll see.
0:02:00 > 0:02:02Just float the salmon in there.
0:02:02 > 0:02:05Pop the lid on, and give it about five minutes.
0:02:07 > 0:02:10Top tip when you're using a ricer. Don't overfill it.
0:02:10 > 0:02:12Remember once, we passed a potato through it twice.
0:02:12 > 0:02:16- We thought we'd get it finer and finer.- Doesn't.- No, no.
0:02:16 > 0:02:20We released all sorts of gluten and created edible wallpaper paste.
0:02:20 > 0:02:22This is hot smoked salmon.
0:02:22 > 0:02:27Lovely flaked on a salad, but it can be quite salty, which is why we'll
0:02:27 > 0:02:31taste the mixture before we do it, and just kind of flake it up a bit.
0:02:31 > 0:02:32And pop that in there.
0:02:33 > 0:02:36You know what, people often ask, "Where did you two meet?"
0:02:36 > 0:02:38Well, we met in a pub.
0:02:38 > 0:02:40We did! It was brilliant.
0:02:40 > 0:02:45We were both working on a Catherine Cookson drama, and we were crew.
0:02:45 > 0:02:49And you were in your 20s, I was in my late 20s.
0:02:49 > 0:02:51And...
0:02:51 > 0:02:57I saw this tall, old hippie standing by the pool table,
0:02:57 > 0:03:00and everybody was there. It was like, they're all television people,
0:03:00 > 0:03:02for lunch and that. They say,
0:03:02 > 0:03:05"Oh, I'll just have the spritzer and the vegetable sandwich."
0:03:05 > 0:03:08And he said, "Julian! What's the curry?
0:03:08 > 0:03:10"I'll have that, an Ambridge, and a pint of this."
0:03:10 > 0:03:13And I just said, "Well, I'll have what he's having."
0:03:13 > 0:03:16- So then joined in the pool and been friends ever since.- That was it.
0:03:16 > 0:03:18I'm going to use my hands for this.
0:03:18 > 0:03:22Just give it a little mix while we wait for the...
0:03:22 > 0:03:24Yeah, not too far off.
0:03:24 > 0:03:25Oh, that's all right.
0:03:27 > 0:03:28Beautiful.
0:03:30 > 0:03:33So, just flake that.
0:03:33 > 0:03:36Let's just get this skin off.
0:03:38 > 0:03:41Put that in. And see, it's quite a lot of fish.
0:03:41 > 0:03:43Which is what we want.
0:03:43 > 0:03:49Wash your hands, and then get stuck in. Because you need to get this...
0:03:49 > 0:03:51- Is it hot, that salmon? - ..all evenly distributed.
0:03:51 > 0:03:53It's quite hot, but not too bad.
0:03:53 > 0:03:56'Chill in the freezer for ten minutes if possible,
0:03:56 > 0:04:00'just to firm up before you start the process of coating them.'
0:04:00 > 0:04:02- Tell you what we could do. - What, mate?
0:04:02 > 0:04:04We could make the dill tartare sauce while we're waiting.
0:04:04 > 0:04:07- Do you want to man the beast? - I'll man the beast.- Right.
0:04:07 > 0:04:11We start off the process with an egg yolk.
0:04:11 > 0:04:14- The dexterity of it!- I know.
0:04:14 > 0:04:16The egg yolk goes in.
0:04:18 > 0:04:20- Perfect.- Little bit of salt. Pinch of salt,
0:04:20 > 0:04:23and then a teaspoon of Dijon mustard.
0:04:26 > 0:04:28Just a little bit of oil, just to get it going.
0:04:28 > 0:04:31I think we'll give that a zip-de-doo-dah first.
0:04:31 > 0:04:33Right, because we want...
0:04:33 > 0:04:35It's all about emulsification across the nation.
0:04:35 > 0:04:39- And then just a tiny drip. - Tiny drip. Yeah, that'll be lush.
0:04:43 > 0:04:45The trick to making mayonnaise or indeed tartare sauces,
0:04:45 > 0:04:49is endless, relentless, gentle stream of oil.
0:04:52 > 0:04:56Yeah, once it starts to grip, you're off, isn't it?
0:04:56 > 0:04:59I think that's it. It's starting to turn in on itself, isn't it?
0:04:59 > 0:05:00- Perfect.- Perfect.
0:05:02 > 0:05:04I will chop some cornichons.
0:05:04 > 0:05:07I will chop some capers.
0:05:07 > 0:05:10So I want about four tablespoons of chopped cornichons,
0:05:10 > 0:05:13three tablespoons of chopped capers.
0:05:13 > 0:05:15So we put all that in, there's two tablespoons there.
0:05:15 > 0:05:17Cornichons.
0:05:18 > 0:05:20And we'll just get, we'll chop some chives.
0:05:24 > 0:05:26Oh, lovely.
0:05:26 > 0:05:28You know, that's what I call tartare sauce.
0:05:28 > 0:05:29That is tartare sauce.
0:05:31 > 0:05:33Thank you, mate.
0:05:34 > 0:05:38Oh, that's perfect. Oh, yes!
0:05:38 > 0:05:40Wow! Oh, yes.
0:05:40 > 0:05:42Well, we'll just put this in the fridge and it'll be
0:05:42 > 0:05:44"Tartare, see you later!"
0:05:46 > 0:05:48- Fishcakes!- Yes!- The time has come.
0:05:48 > 0:05:50It certainly has!
0:05:50 > 0:05:51I've got some flour.
0:05:55 > 0:05:57This is what everybody calls pane-ing,
0:05:57 > 0:06:00which basically means "put it in crumbs."
0:06:00 > 0:06:03We're using panko breadcrumbs.
0:06:03 > 0:06:04You know, like the Japanese ones.
0:06:04 > 0:06:06Do you know, in a funny sort of way,
0:06:06 > 0:06:09I quite like those orange breadcrumbs that my mum used to use.
0:06:09 > 0:06:12- Yes.- They're not right, but you know what I mean. They're ornamental.
0:06:12 > 0:06:14So, to form your fishcakes,
0:06:14 > 0:06:17just take some of the mixture,
0:06:17 > 0:06:19and then just push it together.
0:06:20 > 0:06:22In your hands.
0:06:25 > 0:06:27Get some heat. And we want...
0:06:29 > 0:06:31..the fishcakes to be golden.
0:06:31 > 0:06:35And the trick to that is to put some butter in with the oil.
0:06:38 > 0:06:39Pat them out.
0:06:40 > 0:06:41Nice and gently.
0:06:42 > 0:06:44So we dip it in flour.
0:06:47 > 0:06:49In egg.
0:06:49 > 0:06:52Make sure it's nicely coated. And then in the crumbs.
0:06:52 > 0:06:53And really dredge it.
0:06:55 > 0:06:58And just float it into the oil and butter, and repeat.
0:07:00 > 0:07:04Some children are a bit odd about fish.
0:07:04 > 0:07:06Somehow, they don't see fishcakes as being fishy.
0:07:06 > 0:07:09- Yeah, they don't see them as intimidating at all, do they?- Nah.
0:07:09 > 0:07:12It's an easy eat, that's why. And that's a good thing, you know.
0:07:12 > 0:07:15That's why you want to get your kids into eating fishcakes.
0:07:15 > 0:07:18Because eventually, their palate will develop for the taste of fish.
0:07:18 > 0:07:21And we're an island race, and we should be eating more of it.
0:07:24 > 0:07:26Let's make it generous.
0:07:26 > 0:07:28You know, because we're that sort of pub.
0:07:28 > 0:07:32The sort of pub that's got that bearded, jolly landlord
0:07:32 > 0:07:35that's full of bonhomie and you get good portions.
0:07:35 > 0:07:36- Absolutely.- Aye.
0:07:41 > 0:07:45That is our salmon fishcakes, super-pub style,
0:07:45 > 0:07:48- with home-made dill tartare sauce. - Come on.
0:07:48 > 0:07:49What's not to love?
0:07:56 > 0:07:58Every dish tells a story.
0:07:58 > 0:08:02It may be about the ingredients that define it,
0:08:02 > 0:08:05the memories it evokes, or the people who created it.
0:08:06 > 0:08:11This is the story of Pete Tiley's ham, egg and chips.
0:08:11 > 0:08:15'My name is Pete Tiley, I'm the landlord of the Salutation Inn.
0:08:15 > 0:08:18'Well, I grew up in Gloucestershire. I grew up just down the road.
0:08:18 > 0:08:21'I ended up working in London for eight years
0:08:21 > 0:08:23'as a telecoms business analyst.
0:08:23 > 0:08:25'It kind of wasn't quite what I wanted to do,
0:08:25 > 0:08:28'I really loved pubs and beer and so really kind of wanted to get
0:08:28 > 0:08:30'into the beer and pub industry.
0:08:30 > 0:08:32'My dad, who still lives in the area,
0:08:32 > 0:08:35'phoned up and told me that the Salutation was up for sale.'
0:08:35 > 0:08:39I quit my job and left London, and yeah, bought a pub.
0:08:39 > 0:08:42I always wanted this to be the very best pub that I could
0:08:42 > 0:08:44possibly create.
0:08:44 > 0:08:45I wanted it to be a traditional pub
0:08:45 > 0:08:48which kind of reflects traditional pub values
0:08:48 > 0:08:50and traditional food and drink,
0:08:50 > 0:08:53specifically of the local area of Gloucestershire.
0:08:53 > 0:08:55We're in a village called Ham.
0:08:55 > 0:08:58We wanted to produce the very best ham that we possibly could,
0:08:58 > 0:09:00so we started keeping pigs.
0:09:00 > 0:09:03We've got eight pure Gloucester Old Spots.
0:09:03 > 0:09:07It's a breed that originated from this area in the Berkeley Vale.
0:09:07 > 0:09:09The spots on the back were said to be from
0:09:09 > 0:09:12bruises from apples falling on top of them.
0:09:12 > 0:09:16The customers bring in sackloads, literally,
0:09:16 > 0:09:19sackloads of apples for us to feed the pigs.
0:09:19 > 0:09:21We're feeding them on whey,
0:09:21 > 0:09:24which we get when we pick up our cheese from the local cheesemaker,
0:09:24 > 0:09:28which gives them a really succulent kind of juicy, tender kind of meat.
0:09:28 > 0:09:31It's nice to kind of use waste products like whey,
0:09:31 > 0:09:35instead of having to just rely on, sort of, animal feed.
0:09:35 > 0:09:38And nice to link back to the traditions of the area.
0:09:38 > 0:09:42The fact that they live as happy, contented pigs in
0:09:42 > 0:09:44a nice, stress-free environment
0:09:44 > 0:09:48means that they are relaxed and that affects the quality of the meat.
0:09:48 > 0:09:50It's kind of getting back to the simplicity of the ingredients,
0:09:50 > 0:09:55making sure they're really good quality and sourced correctly.
0:09:55 > 0:09:56Well, ham, egg and chips is,
0:09:56 > 0:10:00for me, it's the quintessential British pub meal.
0:10:00 > 0:10:03So then we felt, well, OK, we've done the ham
0:10:03 > 0:10:06and the next obvious step for the perfect ham, egg and chips
0:10:06 > 0:10:08is the egg and chips.
0:10:08 > 0:10:12'We've got nine hens. They're a mixture of different breeds.'
0:10:12 > 0:10:15We've got some sort of interesting kind of rare breeds.
0:10:15 > 0:10:16We've got a Buff Orpington,
0:10:16 > 0:10:20we've got some Cream Legbars, which lay the blue eggs.
0:10:20 > 0:10:22Because there's not too many, we kind of generally use them up
0:10:22 > 0:10:25pretty much every day, so the egg turnover's nice and fresh,
0:10:25 > 0:10:28so you've got nice yolks, they hold together well in the pan.
0:10:28 > 0:10:31It's great for customers to have eggs from our own chickens.
0:10:31 > 0:10:34They can come in, they can see how they've lived,
0:10:34 > 0:10:35they can have a nice life.
0:10:35 > 0:10:37CHICKEN CROWS
0:10:38 > 0:10:41We feed them on corn, which gives
0:10:41 > 0:10:43a nice yellow, good-coloured yolk.
0:10:45 > 0:10:49I think the way we have these fresh eggs and happy chickens,
0:10:49 > 0:10:52it's good to have happy animals, really.
0:10:54 > 0:10:56We grow our own spuds.
0:10:56 > 0:10:59Very rewarding to go into the garden, turf them out of the ground,
0:10:59 > 0:11:02out the soil, and straight into the kitchens.
0:11:02 > 0:11:05Chips don't get a lot fresher than that.
0:11:06 > 0:11:09It's simple ingredients, but together they combine to make
0:11:09 > 0:11:11this most amazing kind of taste sensation.
0:11:11 > 0:11:13You've got your hot chips, the cold ham,
0:11:13 > 0:11:16sort of saltiness of the gooey, you know, rich egg.
0:11:16 > 0:11:18I love the simplicity of it,
0:11:18 > 0:11:19I love the fact it's a traditional pub meal.
0:11:24 > 0:11:27- Here we are.- Fantastic. Thank you.
0:11:27 > 0:11:29It's nice to eat food that's grown, reared,
0:11:29 > 0:11:33cooked just a couple of miles from where you live. It's lovely.
0:11:33 > 0:11:36The taste is great. The taste really comes through.
0:11:36 > 0:11:39And you know what you're getting. You absolutely know.
0:11:39 > 0:11:41Because it's produced just over the road.
0:11:41 > 0:11:43This food has flavour!
0:11:43 > 0:11:48I wouldn't even attempt to find fault, because I couldn't.
0:11:48 > 0:11:50We were on a mission to create the very best
0:11:50 > 0:11:53ham, egg and chips that we could, and doing it all ourselves and
0:11:53 > 0:11:54being able to say to the customer,
0:11:54 > 0:11:58"We can tell you exactly how each component has been produced,"
0:11:58 > 0:12:00then I think that's a great thing.
0:12:14 > 0:12:16There was a pudding that we all loved as children
0:12:16 > 0:12:20that did make its way into the pubs, and that was...
0:12:20 > 0:12:21Lemon meringue pie!
0:12:24 > 0:12:26- Can we reinvent it?- Yes.
0:12:32 > 0:12:35I'll do the chocolate pastry. To be fair, I have tried this out.
0:12:35 > 0:12:39It is the shortest pastry you've ever seen.
0:12:40 > 0:12:43Either whizz the flour, cocoa,
0:12:43 > 0:12:46icing sugar and butter in a food processor,
0:12:46 > 0:12:47or rub in by hand
0:12:47 > 0:12:51until the mixture is resembling fine breadcrumbs.
0:12:51 > 0:12:54And you want to get the air into this,
0:12:54 > 0:12:56so it's like chocolate fluff.
0:12:56 > 0:13:00To make the filling, zest one of the oranges and the grapefruit.
0:13:01 > 0:13:03Put in a bowl,
0:13:03 > 0:13:06then add all the juice from the oranges and the grapefruit.
0:13:08 > 0:13:14Now, what I'm going to do is squeeze the juice into a sieve,
0:13:14 > 0:13:16because I don't want any of the pulp.
0:13:18 > 0:13:20There's my chocolate crumbs.
0:13:20 > 0:13:23So now, I put in an egg yolk.
0:13:23 > 0:13:25SI GASPS
0:13:25 > 0:13:28I don't know, I just thought I'd do it for dramatic effect.
0:13:28 > 0:13:31And I'm going to cut it in with a knife.
0:13:32 > 0:13:33I'm still on with the oranges!
0:13:33 > 0:13:35Now, we don't need much water in this,
0:13:35 > 0:13:39but I think we'll just put a bit in, just to bring it all together.
0:13:39 > 0:13:42Because even with the egg yolk, it's starting to clump.
0:13:42 > 0:13:45Teensy teensy drop, like a teaspoon of water.
0:13:48 > 0:13:52And there we have a very, very rich,
0:13:52 > 0:13:56unctuous chocolate pastry.
0:13:56 > 0:14:01Try and roll that out, you might as well try to knit a jellyfish.
0:14:01 > 0:14:03It's not going to happen.
0:14:03 > 0:14:07So what we need to do is to put this in clingfilm and put it in
0:14:07 > 0:14:11the fridge to chill for a good hour.
0:14:11 > 0:14:13There's half a litre of water in this pan.
0:14:13 > 0:14:15I'm going to bring this to the boil.
0:14:15 > 0:14:18All will be revealed in the fullness of time.
0:14:18 > 0:14:23We've got the zest of one orange, the zest of one grapefruit,
0:14:23 > 0:14:28the juice of three oranges and the juice of one grapefruit.
0:14:28 > 0:14:34This is cornflour, and I'm just going to whisk it into here.
0:14:34 > 0:14:37And you just keep whisking until you've got,
0:14:37 > 0:14:39well, a really, really thin paste.
0:14:41 > 0:14:43Now, the pastry has chilled.
0:14:43 > 0:14:46Put a bit of flour down.
0:14:46 > 0:14:47Oh.
0:14:47 > 0:14:49Roll it out, beautiful.
0:14:49 > 0:14:52At the minute, it looks as though you could sole your shoes with it.
0:14:52 > 0:14:54But it's going to come right.
0:14:54 > 0:14:56It does need to be this cool,
0:14:56 > 0:14:59or else you wouldn't have a chance of getting it rolled out.
0:14:59 > 0:15:03Now, this is a nonstick loose-bottomed baking tin.
0:15:03 > 0:15:05Do I trust it? Do I heck.
0:15:05 > 0:15:09But I'm going to either put butter, or a little bit of this spray.
0:15:09 > 0:15:11It's good stuff, that, because it gets into all the crevices
0:15:11 > 0:15:14- and nooks and crannies, doesn't it? - Yeah, yeah.
0:15:14 > 0:15:16And I just put that there...
0:15:16 > 0:15:17Plop your pastry over.
0:15:19 > 0:15:21Your chocolate pastry.
0:15:21 > 0:15:24And work it into the tin.
0:15:24 > 0:15:26Then line and fill with baking beans.
0:15:26 > 0:15:29We use clingfilm. It works well.
0:15:30 > 0:15:33Bake in the preheated oven for 15 minutes,
0:15:33 > 0:15:36then remove your beans and bake for a further five minutes.
0:15:38 > 0:15:42Bring 500ml of fresh boiled water back to the boil
0:15:42 > 0:15:44in a saucepan.
0:15:44 > 0:15:47Then, whisk in the citrus and cornflour mixture.
0:15:47 > 0:15:52Stir over a medium heat until the consistency of a thick custard.
0:15:53 > 0:15:55Remove from the heat.
0:15:55 > 0:15:58Beat the egg yolks and sugar together.
0:15:58 > 0:16:02Then add this to the custard.
0:16:02 > 0:16:03It's started to cool.
0:16:03 > 0:16:06Now, what I'm going to ask Dave to do is just dribble that in
0:16:06 > 0:16:09while I'm still whisking it.
0:16:09 > 0:16:12- It's quite thick, this, isn't it? - It is, it is quite thick.
0:16:12 > 0:16:15And do you see how it's changed colour? Lovely.
0:16:15 > 0:16:22And this is the custard that is the filling for our meringue pie.
0:16:22 > 0:16:26So, don't forget, the next tip, is we've got to let that cool.
0:16:26 > 0:16:28We're going to get some clingfilm.
0:16:30 > 0:16:31Put it over the top,
0:16:31 > 0:16:34but make sure it touches, because,
0:16:34 > 0:16:37don't forget, we don't want a skin forming.
0:16:37 > 0:16:40Marvellous. Wow, it looks great, doesn't it?
0:16:40 > 0:16:44Yeah, and what's happened is the pastry's so rich that it's
0:16:44 > 0:16:48actually, kind of, you know, the excess has just fallen off.
0:16:48 > 0:16:50Take your knife round there.
0:16:53 > 0:16:56Look at that. Beautiful.
0:16:56 > 0:16:58- Right, while you're making the meringue...- It's loose-bottomed.
0:16:58 > 0:16:59Got it.
0:16:59 > 0:17:02Right, yes, can you imagine? Oops.
0:17:02 > 0:17:04While you're making the meringue,
0:17:04 > 0:17:07I'll fill this beautifully, beautifully made case.
0:17:07 > 0:17:10And look, no skin's formed, because what did we do?
0:17:10 > 0:17:12We put the clingfilm on, didn't we?
0:17:12 > 0:17:15Right, four egg whites go into the bowl.
0:17:15 > 0:17:18We mix the four egg whites to soft peaks.
0:17:29 > 0:17:33We've got a very nice, user-friendly meringue.
0:17:35 > 0:17:38'Finally, fold in the toasted hazelnuts.
0:17:42 > 0:17:45'Pipe or pile the meringue over the filling.'
0:17:50 > 0:17:53That is a really good job, mate.
0:17:53 > 0:17:55I've turned the oven down to 180.
0:17:55 > 0:17:57- Yeah.- So, just pop that back in the oven for how long?
0:17:57 > 0:17:5920 minutes.
0:18:10 > 0:18:15Sun-kissed and beautiful. And that's just us.
0:18:15 > 0:18:17We've got to wait for that to cool, now.
0:18:17 > 0:18:19- That's the hard bit.- Aye.
0:18:27 > 0:18:30Britain has an army of creative chefs who, day after day,
0:18:30 > 0:18:35send out sensational dishes to customers in their restaurants.
0:18:35 > 0:18:38They work long hours, toiling over their stoves.
0:18:38 > 0:18:42But at home, what's their idea of comfort food?
0:18:44 > 0:18:46My name's Tim Denny, I'm chef proprietor of
0:18:46 > 0:18:50The Historical Dining Rooms, and The Star And Dove in Bristol.
0:18:50 > 0:18:55The food at The Historical Dining Rooms is taking old British recipes
0:18:55 > 0:19:00as far back as the 1200s, all the way up to the Victorian era,
0:19:00 > 0:19:04and making modern interpretations of these dishes.
0:19:04 > 0:19:08Sometimes they just need that little bit of elevation, just to,
0:19:08 > 0:19:10sort of, bring them up-to-date.
0:19:11 > 0:19:15We wanted to cook just British food, but we had to, sort of,
0:19:15 > 0:19:18look a little further back than post-Second World War.
0:19:19 > 0:19:21People think if food was bad in the 1950s,
0:19:21 > 0:19:23it must have been even worse in the 1850s.
0:19:23 > 0:19:26But that really couldn't be further from it.
0:19:27 > 0:19:30There's nothing I love more than discovering
0:19:30 > 0:19:33a new recipe within an old, historical cookbook.
0:19:33 > 0:19:37Some of these dishes are almost, like, timeless.
0:19:37 > 0:19:39There's things like Parmesan ice cream,
0:19:39 > 0:19:43and foie gras ice cream, all of these different things that
0:19:43 > 0:19:46we deem as a very, sort of, modern Michelin-star restaurant.
0:19:46 > 0:19:48These have all been done before.
0:19:48 > 0:19:51Our appetiser is a cucumber ice cream,
0:19:51 > 0:19:54which is flavoured with cognac and pistachio.
0:19:54 > 0:19:57Once it's balanced right, it's absolutely delicious.
0:19:59 > 0:20:01Food's my life.
0:20:01 > 0:20:04When I'm not working in the kitchen, I'm going home to cook.
0:20:04 > 0:20:08My influences at home would ultimately be Spanish food.
0:20:08 > 0:20:11I believe Spain to have one of the best cuisines in the world,
0:20:11 > 0:20:14from its top restaurants all the way down.
0:20:14 > 0:20:18Typically, when I'm at home, I like to cook sofrit pages,
0:20:18 > 0:20:21which translates into a country fry up.
0:20:21 > 0:20:25It's a very, sort of, rustic dish from the island of Ibiza.
0:20:25 > 0:20:28It's a one-pot wonder, so it's starting with the garlic,
0:20:28 > 0:20:31then you add the peppers, then there is sobrasada,
0:20:31 > 0:20:33which is a type of soft cured sausage.
0:20:33 > 0:20:37And then you got a lamb, chicken, potatoes, all fried together,
0:20:37 > 0:20:42all the meats you generally get in any rustic places in Spain.
0:20:42 > 0:20:45It's all on the bone, so that's why I've kept it.
0:20:45 > 0:20:47If it's good enough for them, it's good enough for me.
0:20:56 > 0:20:59Next up is something called sobrasada,
0:20:59 > 0:21:01it's a really interesting ingredient.
0:21:01 > 0:21:03Places like Ibiza can't dry-cure things,
0:21:03 > 0:21:07so this is their equivalent to, say, a chorizo.
0:21:07 > 0:21:10This, as well, morcilla, this is a Spanish black pudding,
0:21:10 > 0:21:14very sort of paprika-y and, again, this will, sort of,
0:21:14 > 0:21:16give added depth to the actual finished dish.
0:21:18 > 0:21:21'I get back to Spain as much as possible.
0:21:21 > 0:21:24'Last year, I went there six or seven times.
0:21:24 > 0:21:27'Every time I go there, regardless of whether it's
0:21:27 > 0:21:31'a three-Michelin-star restaurant, or a two euros tapas bar,
0:21:31 > 0:21:36'for example, I'll always take something and take some influence.
0:21:36 > 0:21:38'I absolutely live for the eating.
0:21:40 > 0:21:44'One thing that really amazes me is the amount of chefs that I know,
0:21:44 > 0:21:47'even, like, Michelin-star chefs that don't even actually cook at
0:21:47 > 0:21:51'home, they do it for a profession. When it comes to their day off,
0:21:51 > 0:21:55'it is generally take-aways and pizzas and whatnot.
0:21:55 > 0:21:58'But I think it's absolutely crazy.
0:21:58 > 0:22:01'I spend 60, 70 hours a week cooking all these beautiful foods
0:22:01 > 0:22:03'for people, there is absolutely
0:22:03 > 0:22:06'no way I'm not going to have a slice of it myself.
0:22:09 > 0:22:11'The good thing about this dish, I mean,
0:22:11 > 0:22:15'you can use it in terms of leftover roast meat from your Sunday dinner.
0:22:15 > 0:22:18'To my mind, some of the greatest dishes on Earth
0:22:18 > 0:22:21'are from leftovers.
0:22:21 > 0:22:24'So, that is a country fry up, or a sofrit pages.
0:22:24 > 0:22:26'Very short, very sweet,'
0:22:26 > 0:22:29it's really delicious. Good flavours, good ingredients.
0:22:43 > 0:22:47The Parmo is this chip shop/pub, kind of, guilty pleasure,
0:22:47 > 0:22:50which is the national dish of Middlesbrough.
0:22:50 > 0:22:52- It is!- I know!
0:22:53 > 0:22:57So, I take some soft white breadcrumbs.
0:22:57 > 0:23:00This is just a loaf that has been through a processor.
0:23:00 > 0:23:05A big heap of grated Parmesan cheese.
0:23:05 > 0:23:09- Mate, they are butterflied, ready for your delectation.- Brilliant.
0:23:09 > 0:23:12Right, I've got a teaspoon of dried oregano on there.
0:23:12 > 0:23:14Could you chop us some fresh basil, Si?
0:23:14 > 0:23:18I can, mate, I've just cleared my board down, so we're laughing.
0:23:18 > 0:23:19And I'll do that now.
0:23:21 > 0:23:24Right, so, pane, clean hands.
0:23:25 > 0:23:28You take the chicken, like so.
0:23:28 > 0:23:30Just flour and roll in the egg.
0:23:33 > 0:23:37- But I've seen this done with massive turkey breasts.- Yes.
0:23:37 > 0:23:41You end up with a Parmo the size of a Frisbee.
0:23:41 > 0:23:42It's massive.
0:23:42 > 0:23:46Then just put that in the crumbs and don't be shy, because really,
0:23:46 > 0:23:50to my mind, the crumbs are, kind of, one of the best bits.
0:23:50 > 0:23:52That, Mr Meyers, is a job well done, sir.
0:23:52 > 0:23:55At certain hostelries around the north-east,
0:23:55 > 0:23:57this would be deep-fried.
0:23:57 > 0:24:00But, as a nod to culture and health, we're going to bake ours.
0:24:00 > 0:24:03- That's the last one.- Perfect.
0:24:04 > 0:24:08Now, we need to drizzle them with olive oil, would you mind, sir?
0:24:08 > 0:24:10Clean my hands.
0:24:10 > 0:24:14And that needs to go into a preheated oven, about 180 Celsius,
0:24:14 > 0:24:16for 12 to 15 minutes.
0:24:16 > 0:24:18Until it's just cooked through.
0:24:21 > 0:24:25'To make the sauce, heat the olive oil in the saucepan,
0:24:25 > 0:24:27'and add the onion.
0:24:28 > 0:24:30'Saute until very soft.
0:24:30 > 0:24:33'You want it translucent and buttery.
0:24:34 > 0:24:36'Then add the garlic.
0:24:37 > 0:24:41'Cook for a further couple of minutes, then add the red wine.
0:24:41 > 0:24:45'Allow to bubble fiercely until reduced by half.
0:24:45 > 0:24:48'Add the oregano and tomatoes.'
0:24:48 > 0:24:53We'll want to cook this right down, so it's literally quite lumpy,
0:24:53 > 0:24:56because if we lay the chicken down on, like, a runny sauce,
0:24:56 > 0:24:59it's going to make the chicken wet and horrible.
0:24:59 > 0:25:01We're going to cook that probably for about 20 minutes.
0:25:06 > 0:25:09Right... There we go.
0:25:09 > 0:25:11- That's the chicken.- Lovely.
0:25:11 > 0:25:13The sauce is doing well.
0:25:13 > 0:25:15When the sauce is done,
0:25:15 > 0:25:17we can start assembling the Parmo.
0:25:20 > 0:25:23Look at the consistency. Beautiful.
0:25:23 > 0:25:25- Really, really rich.- Perfect.
0:25:25 > 0:25:29Time to build the Parmo. I'll just put that in the bottom.
0:25:30 > 0:25:32The Parmos go on the top.
0:25:32 > 0:25:35Cover it in mozzarella and then we stick it in the oven.
0:25:35 > 0:25:38Now, we're doing triple-cooked chips,
0:25:38 > 0:25:41which seem to be all the rage in pubs these days,
0:25:41 > 0:25:43and this is our foolproof method.
0:25:43 > 0:25:46What we've done is, these are relatively chunky chips.
0:25:46 > 0:25:51These have been poached, like a gentle, gentle boil, for 20 minutes.
0:25:51 > 0:25:53So, you need to handle these with care.
0:25:53 > 0:25:57We put these in the deep fat fryer now at 130 degrees
0:25:57 > 0:25:59for about five minutes.
0:26:01 > 0:26:02That's at 130.
0:26:06 > 0:26:10- Mozzarella.- That's good buffalo mozzarella.- It is.
0:26:10 > 0:26:13And that's what you want, this is the sort of stuff you want.
0:26:13 > 0:26:14Look at that in there,
0:26:14 > 0:26:18nice, stringy, young, beautiful mozzarella.
0:26:18 > 0:26:21This goes into the oven, 15 to 20 minutes.
0:26:21 > 0:26:23Until it's golden and bubbly.
0:26:25 > 0:26:28Right, that's stage two complete, Si.
0:26:28 > 0:26:31I'll let them rest, I'll turn the fryer up to 190.
0:26:34 > 0:26:37Don't leave your chip pan unattended.
0:26:37 > 0:26:40I'm just going to sit down, keep an eye on.
0:26:51 > 0:26:55Right, mate, you have your two-minute warning.
0:26:55 > 0:26:59Right. We will have triple-cooked chips in three minutes.
0:26:59 > 0:27:03So, this is stage three.
0:27:03 > 0:27:05This is the "trip" in triple.
0:27:05 > 0:27:09Hello, you lovely Parmo. Oh!
0:27:09 > 0:27:11Look at that.
0:27:12 > 0:27:15Get in the back of the net.
0:27:15 > 0:27:17Fryer off. Listen to that.
0:27:17 > 0:27:19CHIPS RATTLE
0:27:19 > 0:27:21Like a set of maracas.
0:27:30 > 0:27:34It is a great one for a family tea-time, isn't it?
0:27:34 > 0:27:35It's a fab one.
0:27:35 > 0:27:37Now, they are crispy.
0:27:39 > 0:27:41That's the beauty of the triple-cooked chips.
0:27:41 > 0:27:45- It's flipping tasty. - It's fantastic, the taste, isn't it?
0:27:47 > 0:27:48Perfect chips, Chef.
0:27:48 > 0:27:51The Parmo may be new to a lot of the country.
0:27:51 > 0:27:54- Yeah.- But it's worth discovering, it's worth a visit.
0:27:56 > 0:27:58It's a chip off the old block, this.