0:00:03 > 0:00:06We've travelled the world and eaten everywhere from roadside bars to
0:00:06 > 0:00:09restaurants with Michelin stars,
0:00:09 > 0:00:14but there really is nothing like a bit of home cooking.
0:00:15 > 0:00:19Coming into a warm kitchen filled with the aroma of a tasty meal
0:00:19 > 0:00:23bubbling away, it's one of life's great pleasures.
0:00:25 > 0:00:28There's nothing like comfort food to put a smile on your face.
0:00:37 > 0:00:39Today, dishes to feed a multitude.
0:00:40 > 0:00:43We're talking brilliant crowd pleasers.
0:00:46 > 0:00:50This dish, it's a crowd pleaser that can just expand to fit the amount of
0:00:50 > 0:00:53people that you wish to expand it to fit to.
0:00:53 > 0:00:57When we say crowd pleaser, we mean in a completely different language,
0:00:57 > 0:00:58- party.- Yeah.
0:00:58 > 0:01:03First off, we've got two wonderful trimmed salmon fillets.
0:01:03 > 0:01:06I'm going to poach these down because we're making a salmon,
0:01:06 > 0:01:08spinach and hollandaise sauce pie.
0:01:16 > 0:01:18So, we just float that into the milk.
0:01:18 > 0:01:21Got some tarragon, peppercorns and lemon and a bay,
0:01:21 > 0:01:23little bit of flavour.
0:01:23 > 0:01:26We poach that until it just, just flakes.
0:01:26 > 0:01:31Now, a top tip and the key to hollandaise is the temperature of the butter.
0:01:31 > 0:01:32So, we're going to melt it.
0:01:32 > 0:01:36Once we've melted it we're going to take it off the heat and then we're
0:01:36 > 0:01:38going to let it cool.
0:01:38 > 0:01:43While that is happening I'm going to infuse about 50ml
0:01:43 > 0:01:45of white wine vinegar.
0:01:47 > 0:01:49And then a few peppercorns.
0:01:51 > 0:01:52A couple of blades of mace.
0:01:56 > 0:02:00A bay leaf. Now, to get the oil out of the bay leaf,
0:02:00 > 0:02:01scrunch it a bit.
0:02:02 > 0:02:07And we need one shallot, finely, finely chopped.
0:02:09 > 0:02:12We're going to reduce this until there's about two tablespoons
0:02:12 > 0:02:17of liquid left and that's it. So we'll boil it quite hard.
0:02:17 > 0:02:19I love this, it's an event.
0:02:19 > 0:02:24Oh, it is, and salmon, you know, to me there's still a little hint of luxury.
0:02:24 > 0:02:28Definitely, man. Now, you can see how all of those great flavours,
0:02:28 > 0:02:30the bay, the mace, the shallot,
0:02:30 > 0:02:36the peppercorns are all infusing that white wine vinegar.
0:02:36 > 0:02:40My next job is to wilt down the spinach.
0:02:41 > 0:02:44There's enough moisture in the spinach to cook itself,
0:02:44 > 0:02:46so we'll start by putting it in here.
0:02:49 > 0:02:53So, what we're going to do, two tablespoons, don't forget,
0:02:53 > 0:02:54that's what we want out of this.
0:02:58 > 0:03:00Now, look, that big pan of spinach
0:03:00 > 0:03:03has become this little pan of spinach.
0:03:03 > 0:03:06But that little pan of spinach really is quite moist.
0:03:06 > 0:03:07- We don't want that.- No!
0:03:07 > 0:03:09Else we'll get a soggy bottom.
0:03:09 > 0:03:12So we put that in a sieve, let it strain,
0:03:12 > 0:03:16and I'll do my second batch of spinach.
0:03:16 > 0:03:19Three egg yolks, whisk.
0:03:19 > 0:03:21And whisk them until they change colour.
0:03:21 > 0:03:24Now, because the process is gentle,
0:03:24 > 0:03:28and the heat we need has to be indirect, use a bain-marie.
0:03:28 > 0:03:30Just add a little bit of our vinegar.
0:03:30 > 0:03:35Just keep tinkling it, lovely, and give it another whisk.
0:03:39 > 0:03:41What we're going to do is add this cooled butter,
0:03:41 > 0:03:45just a little at a time, literally just add the butter.
0:03:47 > 0:03:49Give it a good whisk again.
0:03:54 > 0:03:57Right, so, I'm going to take this off the heat.
0:04:03 > 0:04:07Do you see how it is, kind of, starting to thicken?
0:04:08 > 0:04:11Now we just start to
0:04:11 > 0:04:13add the butter...
0:04:15 > 0:04:17..just a little at a time.
0:04:23 > 0:04:26Look at that, that's beautiful.
0:04:26 > 0:04:28Right, now, to this, all we've got
0:04:28 > 0:04:33to do is add some tarragon and some lemon zest.
0:04:35 > 0:04:38Bought puff pastry, a wonderful product,
0:04:38 > 0:04:41easy to handle, beautiful.
0:04:41 > 0:04:44Let us begin with Mr Fish. Take
0:04:44 > 0:04:46half the fish, hands are fine for this...
0:04:47 > 0:04:50..and spread down one side.
0:04:57 > 0:05:00- Now, half the spinach.- As you can see what Dave's doing,
0:05:00 > 0:05:02he's squeezing every bit of moisture out.
0:05:02 > 0:05:04All of that flavour's still going to be in the leaves,
0:05:04 > 0:05:06but we don't want the moisture.
0:05:07 > 0:05:09I'll just spread that over the salmon.
0:05:11 > 0:05:14Now, that wonderful hollandaise sauce.
0:05:19 > 0:05:22Top with more salmon.
0:05:25 > 0:05:26More spinach.
0:05:30 > 0:05:32And more hollandaise sauce.
0:05:32 > 0:05:35- Oh, you are a one. - Oh, I know.
0:05:41 > 0:05:43Eggy wash around the edges.
0:05:45 > 0:05:47And let's put you to sleep, son.
0:05:50 > 0:05:51We want it well sealed.
0:05:51 > 0:05:55And just, kind of, start a nice rolling crimp on the side, like so.
0:05:56 > 0:05:59This is like pick it up turn it over.
0:05:59 > 0:06:01See? Nice, isn't it?
0:06:01 > 0:06:03I'm just going to try and do some scales.
0:06:03 > 0:06:05I want to score, but not through.
0:06:05 > 0:06:07Oh, you're getting arty.
0:06:07 > 0:06:09I love it when you get arty, it's brilliant.
0:06:09 > 0:06:11I think that's enough, do you?
0:06:11 > 0:06:16- Yeah.- Brush very gently with egg so we get a nice golden top.
0:06:18 > 0:06:24We put that into a preheated oven at 180 degrees Celsius for about 30
0:06:24 > 0:06:28minutes or so, until it's risen, bold, and golden.
0:06:37 > 0:06:38That is beautiful.
0:06:40 > 0:06:43Oh, well done, Mr Myers.
0:06:43 > 0:06:45We've created quite a crowd pleaser.
0:06:52 > 0:06:55Oh, look at that.
0:06:58 > 0:07:00So full of flavour.
0:07:01 > 0:07:05The hollandaise, that tarragon, the lemon zest, salmon, spinach,
0:07:05 > 0:07:06it all goes together.
0:07:06 > 0:07:08That texture, it's lovely, as well.
0:07:08 > 0:07:10- Yeah, it's lush.- What a crisp pastry.
0:07:12 > 0:07:13What a lovely centrepiece.
0:07:13 > 0:07:14Yeah.
0:07:26 > 0:07:30Britain has an army of creative chefs, who day after day send out
0:07:30 > 0:07:33sensational dishes to customers in their restaurants.
0:07:35 > 0:07:38They work long hours, toiling over their stoves.
0:07:39 > 0:07:43But at home, what's their idea of comfort food?
0:07:43 > 0:07:47Romy Gill MBE from Thornbury in Gloucestershire
0:07:47 > 0:07:50tells us about her home-cooked favourite.
0:07:50 > 0:07:55I'm a head chef, restaurant owner of Romy's Kitchen in Thornbury.
0:07:59 > 0:08:03For me, the love affair of food started way back in India,
0:08:03 > 0:08:06because my parents enjoyed cooking.
0:08:06 > 0:08:10And I want to use the best produce we have in this country
0:08:10 > 0:08:15and apply what my mum and dad used. The spices - why can't we use it?
0:08:15 > 0:08:18You know, the fish and chips. I do fish and chips in an Indian style.
0:08:18 > 0:08:19It works really well.
0:08:21 > 0:08:24With one spice, you can just completely change
0:08:24 > 0:08:26the look and taste of the dish.
0:08:27 > 0:08:30A lot of people call me "The Mistress of Spices",
0:08:30 > 0:08:32but I love playing with the spices.
0:08:33 > 0:08:35And I've learnt all of that from my parents.
0:08:43 > 0:08:45My home cooking is very different,
0:08:45 > 0:08:49because I have hardly any time with my daughters,
0:08:49 > 0:08:53so I don't want to be cooking really complicated dishes.
0:08:53 > 0:08:55I like making simple, easy, quick things.
0:08:57 > 0:09:01So, I'm going to be making sweet and sour chicken wings,
0:09:01 > 0:09:05with an Indian twist guacamole. It's simple, it's quick,
0:09:05 > 0:09:08my daughters love it. It's the messiness of eating
0:09:08 > 0:09:09with the fingers. I love it!
0:09:12 > 0:09:16I'm going to take my chicken wings, I'm going to marinate them first,
0:09:16 > 0:09:19with a little bit of ginger and garlic and some soy sauce.
0:09:19 > 0:09:24Teensy little bit of chilli flakes. Some honey, pomegranate molasses.
0:09:24 > 0:09:27A little bit of ketchup. Not too much, with the sweetness of it.
0:09:27 > 0:09:30And the key ingredient in this is the smoked paprika.
0:09:30 > 0:09:33Once they cook in the oven, they go really crispy.
0:09:33 > 0:09:36That smoky flavour of the paprika is just delicious.
0:09:38 > 0:09:40I'm going to keep it in the fridge for half an hour.
0:09:40 > 0:09:42Not longer than that. Doesn't really need it.
0:09:44 > 0:09:48With that, I will be serving some guacamole, in an Indian style.
0:09:50 > 0:09:55It's got apple in it. Avocados. It's got red onion, mint,
0:09:55 > 0:09:59which is the freshness, that works so well with avocado,
0:09:59 > 0:10:02and a little bit of fresh coriander. It's got a little bit of kick to it,
0:10:02 > 0:10:04with just a little chilli.
0:10:04 > 0:10:08Whizz it up. Make it like a, kind of, paste, kind of thing.
0:10:08 > 0:10:11And it works so well with the chicken wings.
0:10:31 > 0:10:35It's really yummy. It's not too spicy. It's really good.
0:10:35 > 0:10:39- What about you, you're digging into it!- Yeah, it's really nice.
0:10:39 > 0:10:42- Do you like the guacamole? - Yeah. It's the best.
0:10:44 > 0:10:47It's a simple, delicious meal for my children.
0:10:58 > 0:11:01GENTLE SIZZLING
0:11:04 > 0:11:06Meat number one...
0:11:06 > 0:11:07Chicken!
0:11:07 > 0:11:09Meat number two...
0:11:09 > 0:11:10Prawns!
0:11:10 > 0:11:12Meat number three...
0:11:12 > 0:11:15- BOTH:- Mmmmmm!
0:11:15 > 0:11:16- Lamb cutlets!- French trimmed.
0:11:16 > 0:11:18Thank you. Only on a Tuesday.
0:11:18 > 0:11:21- And plate number four - salmon.- Och!
0:11:21 > 0:11:25Now, the marinade that we're using is the same for
0:11:25 > 0:11:28the chicken, the prawns and the lamb. And we've got a little quirky,
0:11:28 > 0:11:31- kind of, marinade for the salmon. - We've got a little twist,
0:11:31 > 0:11:34- haven't we? A little... A little hoo-hoo.- Hoo-hoo, hoo!
0:11:34 > 0:11:39Now, I'm going to start out by making the marinade for the prawn,
0:11:39 > 0:11:41the lamb and the chicken.
0:11:41 > 0:11:45So, I've got a big lump of ginger into a bowl of yoghurt.
0:11:47 > 0:11:51And about six cloves of garlic, I'm going to grate that into this.
0:11:51 > 0:11:53While Dave's doing that, I'm going to show you
0:11:53 > 0:11:55what we're going to do with the prawns.
0:11:55 > 0:11:57So, you know how to de-vein a prawn?
0:11:57 > 0:12:00Take the prawn's bonce off, that's its head.
0:12:00 > 0:12:05Legs off. Now, you can keep the tail on, it's a good thing.
0:12:05 > 0:12:08You can, kind of, just pick your prawn up with it.
0:12:08 > 0:12:12Anyway, with a sharp knife, just very gently draw around the back...
0:12:13 > 0:12:17..and just run your finger nail through the middle, like that.
0:12:18 > 0:12:20One clean prawn.
0:12:20 > 0:12:22So, I've got the garlic, the ginger,
0:12:22 > 0:12:26the yoghurt. Some scrapings of nutmeg now.
0:12:31 > 0:12:33And the juice of an lemon. And the beauty
0:12:33 > 0:12:36of making your own marinade like this is
0:12:36 > 0:12:41there's a freshness to the spices. It takes everything up a notch.
0:12:41 > 0:12:45To start with, I want two teaspoons of ground cardamom.
0:12:47 > 0:12:51I want two teaspoons... of ground coriander.
0:12:53 > 0:12:57Two teaspoons...of ground cumin.
0:12:59 > 0:13:03Two teaspoons...of ground turmeric.
0:13:03 > 0:13:07- It's like a Mensa test, dude, isn't it, you know?- It's a spicy one!
0:13:07 > 0:13:10I want half a teaspoon of cinnamon.
0:13:12 > 0:13:15A pinch of ground cloves.
0:13:15 > 0:13:18Half a teaspoon of cayenne pepper.
0:13:19 > 0:13:22And two BIG spoons
0:13:22 > 0:13:25of Kashmiri chilli powder.
0:13:25 > 0:13:28Ooh, now you're talking.
0:13:31 > 0:13:33For the salmon, what we're going to do -
0:13:33 > 0:13:36going to put a little bit of oil, little bit of lemon juice,
0:13:36 > 0:13:38some dill and some capers.
0:13:38 > 0:13:41So, oil it first.
0:13:41 > 0:13:46Now, the reason that we're oiling it first is so all this sticks.
0:13:48 > 0:13:51And then the juice of about half a lemon.
0:13:54 > 0:13:55- Oh, Kingy.- Get in.
0:13:55 > 0:13:58One, two, three.
0:13:58 > 0:14:01- You split, I'll massage.- All right.
0:14:01 > 0:14:05One, two, three.
0:14:05 > 0:14:07I mean, this marinade, it's porky, it's dead great.
0:14:07 > 0:14:08If you can afford the time,
0:14:08 > 0:14:11leave it to marinate overnight and most of the next day.
0:14:11 > 0:14:15I would say the minimum you could get away with marinating it
0:14:15 > 0:14:17is about two hours.
0:14:17 > 0:14:19- Right, I'm going to wash my hands, mate.- Thank you.
0:14:26 > 0:14:29Now, I don't know why, but it just feels right
0:14:29 > 0:14:33to cook the chicken last, so that's what I'm going to do.
0:14:33 > 0:14:36Heat the griddle to a medium to high heat.
0:14:38 > 0:14:40The lamb chops will take about two minutes
0:14:40 > 0:14:43to two and a half minutes per side.
0:14:43 > 0:14:45If your griddle's hot enough,
0:14:45 > 0:14:49you should get minimal marinade smearing your grill.
0:14:49 > 0:14:52It should all stay on that beautiful cutlet.
0:14:53 > 0:14:56Just be patient, let them sit,
0:14:56 > 0:14:59let them crisp off and then turn them.
0:14:59 > 0:15:02- What do you reckon, Dave? - I think they're perfect.
0:15:02 > 0:15:05- Looking great, aren't they? - Yeah, I just can't wait to eat them.
0:15:08 > 0:15:11The same process for the prawns.
0:15:11 > 0:15:14- Wow, look at those prawns. - They're working, dude, aren't they?
0:15:14 > 0:15:17This is very much a crowd-pleaser.
0:15:25 > 0:15:27And the salmon.
0:15:32 > 0:15:36The chicken needs about three minutes per side.
0:15:38 > 0:15:45- Mm.- And that should be juicy, succulent, and perfectly cooked.- Mm.
0:15:47 > 0:15:51- The thing is, there's plenty of food here for eight people.- There is.
0:15:51 > 0:15:54- But there's a great feast for two. - Isn't there just?
0:16:00 > 0:16:03How can we keep this feast to ourselves?
0:16:05 > 0:16:08That is a crowd-pleaser.
0:16:16 > 0:16:18Every dish tells a story.
0:16:18 > 0:16:20It may be about the ingredients that define it,
0:16:20 > 0:16:24the memories it evokes or the people who created it.
0:16:25 > 0:16:29This is the story of Father Theo's moussaka.
0:16:31 > 0:16:34MAN SINGS
0:16:39 > 0:16:41My name is Father Theodoros.
0:16:41 > 0:16:43Family and friends call me Father Theo.
0:16:43 > 0:16:46I'm originally from Cyprus,
0:16:46 > 0:16:51and I am a Greek Orthodox priest in the Orthodox church in Walsall.
0:16:52 > 0:16:54I'm newly ordained, actually.
0:16:54 > 0:16:57I've only been ordained for three years now.
0:16:59 > 0:17:04But my life has been always about church and food.
0:17:08 > 0:17:13I remember me having to lie to my mum
0:17:13 > 0:17:16to tell her that, "My friends are not out to play today,
0:17:16 > 0:17:19"so, unfortunately, I'm going to have to stay here with you,"
0:17:19 > 0:17:23so I could sit at the end of the table and watch her cook.
0:17:25 > 0:17:29One of my favourite dishes that I love to cook is moussaka.
0:17:29 > 0:17:32It's a dish that has got a very special place in my heart.
0:17:32 > 0:17:35One of the reasons is it takes me right back
0:17:35 > 0:17:37where I started - in my mum's kitchen again -
0:17:37 > 0:17:39cooking the dish.
0:17:39 > 0:17:43And you hear moussaka, you think of Greece.
0:17:43 > 0:17:44It's the national dish.
0:17:44 > 0:17:47You can't say Greece and don't say moussaka.
0:17:47 > 0:17:50It's something that you can't separate.
0:17:50 > 0:17:55The first thing that we do is to prepare our vegetables.
0:17:55 > 0:17:57Usually, it's just aubergine,
0:17:57 > 0:18:00but I like to use potato and courgettes.
0:18:00 > 0:18:04I think it adds more flavour to the dish.
0:18:04 > 0:18:07Of course, Mum taught me everything I know,
0:18:07 > 0:18:09and the recipe, it's hers.
0:18:09 > 0:18:12However, you know what cooks are like, and chefs -
0:18:12 > 0:18:15they like to put their own spin on things,
0:18:15 > 0:18:18and I have done the same.
0:18:18 > 0:18:22And I always say that, you know, my recipe, it's one of the best.
0:18:22 > 0:18:24Well, I'll let the people judge that.
0:18:26 > 0:18:30Second step - prepare the lamb mince.
0:18:30 > 0:18:35Add tomatoes, the fresh herbs, the allspice, the cinnamon.
0:18:35 > 0:18:38Now my secret ingredient.
0:18:38 > 0:18:44It's a dessert sweet Greek wine,
0:18:44 > 0:18:48and it gives the lamb mince a beautiful taste.
0:18:53 > 0:18:57The last part of the dish is the bechamel sauce.
0:18:57 > 0:19:02A little bit of fresh cream makes the whole thing more velvety.
0:19:02 > 0:19:04Perfect.
0:19:04 > 0:19:11And I add Cypriot cheese to it, which is called Anari.
0:19:11 > 0:19:13And I add nutmeg.
0:19:22 > 0:19:25Moussaka originates from the Ottoman times,
0:19:25 > 0:19:30so you will find moussaka in every country
0:19:30 > 0:19:34that was under the Ottoman occupation.
0:19:34 > 0:19:36Different versions of it.
0:19:36 > 0:19:38For example, in Turkey,
0:19:38 > 0:19:41the vegetables are served as a casserole,
0:19:41 > 0:19:42usually with rice.
0:19:42 > 0:19:46In Lebanon and some other Arab countries,
0:19:46 > 0:19:49the dish could be served room temperature
0:19:49 > 0:19:52and sometimes chilled.
0:19:52 > 0:19:54And that's where it got its name from -
0:19:54 > 0:19:58moussaka, which means chilled.
0:19:59 > 0:20:03The Greek version that we all know and love today
0:20:03 > 0:20:09came in the early 1920s from a chef called Tselementes.
0:20:09 > 0:20:14He's the one that finalised the dish the way we eat it today.
0:20:20 > 0:20:26HE PRAYS IN GREEK
0:20:39 > 0:20:42Right, OK, who's going to have the first piece? Ooh.
0:20:42 > 0:20:44Wow, look at that. Wow.
0:20:46 > 0:20:50Moussaka is one of my family's favourites,
0:20:50 > 0:20:52but there's never one dish on that table.
0:20:52 > 0:20:55Not on a Greek table. You have two or three.
0:20:59 > 0:21:01The dark one is the halloumi.
0:21:01 > 0:21:08Every warm and loving memory that I have from back home,
0:21:08 > 0:21:10it's round food.
0:21:10 > 0:21:13It's never an occasion without it.
0:21:13 > 0:21:15Yassas!
0:21:15 > 0:21:19So, I kept that and that's what I try
0:21:19 > 0:21:23to pass on to my own family here in the UK.
0:21:40 > 0:21:44First off, I start with flour and brown sugar.
0:21:44 > 0:21:46I'm on dries. He's on wets.
0:21:46 > 0:21:50So, I'm bringing the milk to just below boiling point.
0:21:50 > 0:21:54And then all you do is add some butter to it.
0:21:54 > 0:21:57It's a rich dough. It's a sweet tea bread.
0:21:57 > 0:21:59And you leave that to melt.
0:21:59 > 0:22:02Don't touch it. Don't do anything with it. Just leave it alone.
0:22:02 > 0:22:06Too hot and you'll kill the yeast, which I'm going to put in now.
0:22:08 > 0:22:13And it's a spiced bun, so I want a teaspoon of allspice.
0:22:13 > 0:22:15It's a bit of a kind of hot cross bun vibe,
0:22:15 > 0:22:18but in the middle, you've got all manner of good stuff
0:22:18 > 0:22:20like maple syrup and cherries and it's lovely.
0:22:20 > 0:22:23So, mix your powders.
0:22:23 > 0:22:25While Dave's doing that, I'm just going to beat an egg.
0:22:25 > 0:22:27Do you know what I'm going to do now?
0:22:27 > 0:22:29I'm going to oil my hands and oil the board
0:22:29 > 0:22:31cos it's a very soft, sticky dough.
0:22:31 > 0:22:34And this is a way I'm not going to get into an unholy mess.
0:22:34 > 0:22:37The butter has now melted completely.
0:22:37 > 0:22:39Whisking.
0:22:39 > 0:22:41Two eggs go in, nicely beaten.
0:22:45 > 0:22:47And all of this liquid goes in.
0:22:50 > 0:22:52Und now it's the messy bit!
0:22:52 > 0:22:54- Not 'alf!- Thank you.
0:22:55 > 0:22:57And there really is that old adage
0:22:57 > 0:23:00that the softer the dough, the better the product.
0:23:08 > 0:23:11Do you know, there's always that fear
0:23:11 > 0:23:13when you're doing these sticky doughs
0:23:13 > 0:23:15that you're going to be like that forever.
0:23:15 > 0:23:20Then it's such a satisfying moment when it begins to become dough.
0:23:20 > 0:23:22Look at that.
0:23:22 > 0:23:25- I think I'm there, Si. - You there, mate?- Yeah.
0:23:25 > 0:23:30Now, this dough will now sit in the bowl and prove.
0:23:30 > 0:23:31Now, ordinarily, as you know,
0:23:31 > 0:23:33we'd use clingfilm, but we're not on this occasion.
0:23:33 > 0:23:37What we're going to do - we're going to use a damp tea towel,
0:23:37 > 0:23:38put that over the top
0:23:38 > 0:23:42because the dough rises over the top of the bowl.
0:23:42 > 0:23:45So, we'll put that away somewhere nice and warm.
0:23:53 > 0:23:55- Look at that one!- Get in!
0:23:55 > 0:23:57It's like the creature from the Black Lagoon.
0:23:57 > 0:23:59What I'm going to do is I'm going to make a filling.
0:23:59 > 0:24:02It's butter, some demerara sugar,
0:24:02 > 0:24:05and cream those together until light and fluffy.
0:24:09 > 0:24:10Oh!
0:24:13 > 0:24:14Beautiful.
0:24:14 > 0:24:17There's about 100ml of maple syrup goes in.
0:24:19 > 0:24:22We need to spread this out.
0:24:22 > 0:24:24I'm not worried about knocking the air out of it
0:24:24 > 0:24:27cos it is going to have a second rising.
0:24:27 > 0:24:34Two teaspoons of allspice and two teaspoons of cinnamon.
0:24:37 > 0:24:41I believe I have made the biggest naan bread ever created.
0:24:41 > 0:24:44But, you know, this is a crowd-pleaser.
0:24:44 > 0:24:48- In the middle?- Oh, no! Just spread it over.
0:24:48 > 0:24:50That's it, but leave me an edge, probably.
0:24:50 > 0:24:53Look at that. Now...
0:24:57 > 0:24:59..chocolate chips.
0:25:01 > 0:25:03Now, we're using dark chocolate because, really,
0:25:03 > 0:25:06we want to keep the sweetness down a little bit.
0:25:06 > 0:25:07There's not that much sugar...
0:25:07 > 0:25:09Well, yeah, glace cherries, fair dos.
0:25:09 > 0:25:12Now, the cherries go on to the dark chocolate.
0:25:12 > 0:25:16And I suppose, it's a bit of a Black Forest thing going on.
0:25:16 > 0:25:19Look at this. They're like rubies.
0:25:22 > 0:25:24- Look at that, hey?- Oh, it's lovely.
0:25:24 > 0:25:27And that's what you want. It's a crowd-pleaser.
0:25:27 > 0:25:30I've buttered this baking dish.
0:25:30 > 0:25:33- Oh, David.- I think this could be a two-hander.
0:25:33 > 0:25:36- Right, mate.- Right, an end each.
0:25:36 > 0:25:38And just curl it over.
0:25:38 > 0:25:40Cos we're going for a swirl, like a cinnamon swirl.
0:25:40 > 0:25:43- Yeah, got you. - Have you got it?- Yeah.- Yeah?
0:25:43 > 0:25:45- And again?- Yeah, keep...
0:25:50 > 0:25:53Nice. And just keep it even, keep speed with each other.
0:25:53 > 0:25:57- That's it.- Look at this. Great one to do with the kids.
0:25:57 > 0:25:58Not.
0:26:03 > 0:26:07And if you find that you've got more than you anticipated,
0:26:07 > 0:26:08you can always freeze them.
0:26:14 > 0:26:16- That's a big lad. - Right, just brush with egg.
0:26:20 > 0:26:22Cover these with a tea towel
0:26:22 > 0:26:24and leave them for about half an hour
0:26:24 > 0:26:26for their second rising.
0:26:39 > 0:26:44More eggy wash and a coating of demerara sugar.
0:26:44 > 0:26:46Now, these need to go into a preheated oven -
0:26:46 > 0:26:51about 180 Celsius - for about 35 minutes
0:26:51 > 0:26:54until baked through, golden and fabulous.
0:26:56 > 0:26:58Hey!
0:27:09 > 0:27:13- Hey! Nice buns, dude. - All right, aren't they?
0:27:13 > 0:27:15- They are superb, aren't they?- Mint.
0:27:15 > 0:27:17Now, that's a centrepiece, isn't it?
0:27:17 > 0:27:20Well, and that's the thing - you put down loads of cups of tea,
0:27:20 > 0:27:22big cafetieres of coffee,
0:27:22 > 0:27:24everybody sat round the table having a chat
0:27:24 > 0:27:26of a Saturday afternoon.
0:27:26 > 0:27:29Brilliant. You can say, "Look what I've got on the table -
0:27:29 > 0:27:31"Hairy Bikers' chocolate and cherry buns."
0:27:31 > 0:27:34- Shall we do a bit of icing on the top?- Yeah.
0:27:34 > 0:27:36HE HUMS
0:27:36 > 0:27:40Ooh, look at that. By the way, this is just icing sugar and water.
0:27:40 > 0:27:41Lush, dude.
0:27:43 > 0:27:45Nicely done, sir.
0:27:45 > 0:27:47Can we eat them now? It's tear...
0:27:47 > 0:27:51- ..and share.- I'll tear, you share.
0:27:52 > 0:27:55- Ooh!- Oh, Dave.- Ooh!
0:27:55 > 0:28:00It's so light in a kind of unctuous, sticky,
0:28:00 > 0:28:02amazing...
0:28:02 > 0:28:05Man, that is epic.
0:28:06 > 0:28:10Now, that is a tea-time crowd-pleaser.
0:28:10 > 0:28:12For sure.