0:00:03 > 0:00:07We've travelled the world and eaten everywhere from roadside bars to
0:00:07 > 0:00:10restaurants with Michelin stars.
0:00:10 > 0:00:15But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:18Coming into warm kitchen filled with the aroma
0:00:18 > 0:00:20of a tasty meal bubbling away -
0:00:21 > 0:00:24it's one of life's great pleasures.
0:00:24 > 0:00:29There's nothing like comfort food to put a smile on your face.
0:00:38 > 0:00:41Today - dishes to feed body and soul.
0:00:42 > 0:00:44We're talking feel-good meals.
0:00:46 > 0:00:48Do you know, Kingy, I'm feeling good, are you?
0:00:48 > 0:00:51- Do you know, mate, so do I. But you know...- Funnily enough...
0:00:51 > 0:00:53Yeah, we're going to feel even better after this soup.
0:00:53 > 0:00:56- What soup are we doing, Dave? - We're doing a lentil and bacon soup.
0:00:56 > 0:00:59It's a great dish for everybody but you know if you're a bit skint
0:00:59 > 0:01:01and you're a student, good dish, this.
0:01:13 > 0:01:16First off, we're going to sweat down some bacon...
0:01:17 > 0:01:20..and onion and a red pepper.
0:01:20 > 0:01:22Now, obviously, if you want to do it vegetarian,
0:01:22 > 0:01:25just leave the bacon out and use vegetable stock.
0:01:25 > 0:01:29What's your favourite feel-good food, other than this brilliant soup?
0:01:29 > 0:01:33- Fish.- Yeah.- Fish and seafood when it's fresh and, you know,
0:01:33 > 0:01:35you can almost taste the sea in it.
0:01:35 > 0:01:39It's food that puts more into you than it takes out of you.
0:01:39 > 0:01:42- It's a bit like celery. - What, celery makes you feel good?
0:01:42 > 0:01:43Well, yes, because celery,
0:01:43 > 0:01:48it actually burns up more calories than it gives you.
0:01:48 > 0:01:51- Ah.- So in fact if you ate celery... - All day.- ..you'd eat yourself thin.
0:01:51 > 0:01:53KINGY LAUGHS
0:01:54 > 0:01:57But curry as well because the spices that are in curry,
0:01:57 > 0:01:58they've got medicinal properties.
0:01:58 > 0:02:01Therefore it is feel-good food.
0:02:01 > 0:02:03Right, the pepper goes into the bacon.
0:02:05 > 0:02:09But you know, Si, I think soup must be way up there on the list of feel-good food.
0:02:09 > 0:02:12I mean, when you're a kid, when you're feeling run down, you know,
0:02:12 > 0:02:14it's your mum'll make you soup.
0:02:14 > 0:02:18Or if you've got a cold, just have some soup.
0:02:18 > 0:02:21Chicken soup, Jewish penicillin as they call it, it does you good,
0:02:21 > 0:02:26it's warm, it easy to digest and, you know, soups like this,
0:02:26 > 0:02:28they're different, but they're really tasty.
0:02:30 > 0:02:31Sweet potato.
0:02:33 > 0:02:36And, you know, whereas my mum would have used, you know,
0:02:36 > 0:02:39a couple of King Edwards in this, we're using sweet potatoes.
0:02:39 > 0:02:43It's a more complex carbohydrate, so it makes you feel fuller for longer.
0:02:43 > 0:02:46- It's more satisfying. - You know how I love them, though,
0:02:46 > 0:02:49when you just literally put the whole thing in a wood fire,
0:02:49 > 0:02:53leave them, they go really crisp and blackened on the outside
0:02:53 > 0:02:57- and then you open them up and it's just soft and fluffy and oh...- Yeah.
0:02:57 > 0:02:59Right, sweet potato goes in.
0:02:59 > 0:03:02- Sweet potato.- Sweet.
0:03:03 > 0:03:07But like most good soups, there is a lot goes in it.
0:03:09 > 0:03:11Lovely.
0:03:11 > 0:03:13I'm going to grate in a clove of garlic.
0:03:13 > 0:03:16I remember in Austria, do you remember, one of their national
0:03:16 > 0:03:19- dishes, it's a white garlic soup. That's so good.- It's so good.
0:03:19 > 0:03:20- I love it.- Mm.
0:03:26 > 0:03:29Pop in a bay leaf and a sprig of thyme.
0:03:29 > 0:03:32We'll put the whole thing in cos we're going to take it out before we serve.
0:03:32 > 0:03:33And now the lentils.
0:03:33 > 0:03:36These don't need soaking, just bung them straight in.
0:03:38 > 0:03:40- Give it a stir. - And what I love about red lentils,
0:03:40 > 0:03:44they're slightly nutty, they're a natural thickener as well
0:03:44 > 0:03:46and also they cook relatively quickly.
0:03:46 > 0:03:49Yeah, you don't have to soak them. If you're using split peas,
0:03:49 > 0:03:52you've really got to soak them the night before.
0:03:52 > 0:03:56The stock - the engine room of the soup.
0:03:56 > 0:04:01Be it vegetable, chicken or oxtail, you need good stock.
0:04:01 > 0:04:04- And there we have it. - It's just a waiting game now.- It is.
0:04:06 > 0:04:08You don't have to be ill to enjoy soup.
0:04:08 > 0:04:11I remember when I was a kid... I do love tomato soup,
0:04:11 > 0:04:13and we used to have fried cheese sandwiches.
0:04:13 > 0:04:16I'd cut it into four but one of the quarters,
0:04:16 > 0:04:18I'd always put in the soup and it would sit there
0:04:18 > 0:04:20and that was my treat at the end.
0:04:20 > 0:04:23I used to make castles out of potatoes as well, you know,
0:04:23 > 0:04:26potato walls and I used to put the peas on the top where the little
0:04:26 > 0:04:28crenellations are, then I'd fill it with gravy.
0:04:28 > 0:04:31Then what I would do is I'd have a moat around there
0:04:31 > 0:04:33and I'd kind of put the doorway down and...
0:04:33 > 0:04:35DAVE KEEPS REMINISCING Now...
0:04:36 > 0:04:37Dave...
0:04:39 > 0:04:42..is going to continue to talk to himself...
0:04:43 > 0:04:46..until the soup's actually cooked, which is about 20 minutes.
0:04:46 > 0:04:49It's the smell of it really, takes me back, it really is...
0:04:49 > 0:04:50SIMON GROANS
0:04:54 > 0:04:56But, you know, I was quite a sensitive child,
0:04:56 > 0:04:59but what my mother used to do to really cheer me up was do me
0:04:59 > 0:05:02deep-fried cod balls. I would sit down there with a slice of lemon and my cod balls,
0:05:02 > 0:05:04I loved it. But there was lots of meat...
0:05:04 > 0:05:07- It's done.- Champion.
0:05:07 > 0:05:10- That took next to no time, didn't it?- It was good, wasn't it?
0:05:10 > 0:05:13- Do you want to fish the herbs out? - Yeah.- And I'll get the device.
0:05:20 > 0:05:23- You could of course pass the soup through a strainer...- Why?
0:05:23 > 0:05:25..or you could eat it lumpy.
0:05:27 > 0:05:29I'm going to chop some parsley.
0:05:29 > 0:05:31I'm having a nice day, I feel good today, Dave.
0:05:31 > 0:05:35Well, by the end of this programme we're all going to feel fabulous.
0:05:35 > 0:05:37- Oh, yeah.- Because it's food that puts more in your body than it
0:05:37 > 0:05:41takes out of you. It's not necessarily diet food,
0:05:41 > 0:05:44it's just food that makes you go, "Yippee!"
0:05:50 > 0:05:53- Pepper makes you feel good.- It does.
0:05:53 > 0:05:56- It's a nice texture, isn't it? - It's a lovely texture.
0:05:58 > 0:06:00Oh, I feel ten years younger already.
0:06:09 > 0:06:12You know, the good thing about this soup, Si, there's that much goodness
0:06:12 > 0:06:15in it, it's almost a main meal soup, isn't it?
0:06:15 > 0:06:17You don't need anything else.
0:06:18 > 0:06:20Soup that makes you go, "Ooh!"
0:06:24 > 0:06:27And there we have it, our lentil and bacon soup.
0:06:27 > 0:06:29Just the thing to brighten up a dreary day...
0:06:29 > 0:06:32# And make you feel good! Mm-mm-mm-mm-mm-mm! #
0:06:41 > 0:06:43Every dish tells a story.
0:06:43 > 0:06:46It may be about the ingredients that define it,
0:06:46 > 0:06:50the memories it evokes or the people who created it.
0:06:50 > 0:06:55This is the story of Omar Meziane's Olympic dish.
0:07:01 > 0:07:05Hi, I'm Omar Meziane. I am the chef for the GB rowing team.
0:07:05 > 0:07:08I look after the athletes on a daily basis.
0:07:08 > 0:07:11'I take care of their every catering need,
0:07:11 > 0:07:14'from breakfast all the way through to the evening.'
0:07:14 > 0:07:17Because of who we're cooking for today,
0:07:17 > 0:07:20we want to buy as lean a meat as possible.
0:07:20 > 0:07:24I need four 6oz steaks - the fillet.
0:07:26 > 0:07:28'Food and nutrition, especially for our Olympians,
0:07:28 > 0:07:31'is absolutely vital to their performance.'
0:07:35 > 0:07:38We're just picking up the watercress, which is going to go with the beef.
0:07:38 > 0:07:41We're going to turn it into a delicious sauce with some chilli.
0:07:41 > 0:07:45'I work very closely with our team nutritionist, ensuring that
0:07:45 > 0:07:49'everybody gets exactly what they need to be able to,
0:07:49 > 0:07:51'you know, make the boat go faster.'
0:07:51 > 0:07:54- Have a good day.- Yes, you too. Take care of yourself.
0:07:54 > 0:07:56Take care, bye-bye.
0:07:56 > 0:07:59'I think it's really important that we make the food fresh,
0:07:59 > 0:08:02'vibrant and each day is something exciting.'
0:08:02 > 0:08:06You know, not only am I looking after their nutrition,
0:08:06 > 0:08:10it's also trying to make them happy and I believe that food is a very,
0:08:10 > 0:08:12very powerful tool in doing so.
0:08:17 > 0:08:21'So Andy Triggs Hodge is one of our most senior rowers.
0:08:21 > 0:08:25'He's been to four Olympics, he's got three Olympic gold medals now.
0:08:25 > 0:08:29'He's a huge machine, he's got to be fuelled right.'
0:08:29 > 0:08:33'When we're training hard, we're consuming about 7,000 calories a day.'
0:08:33 > 0:08:35That's a lot of food, it's about three times
0:08:35 > 0:08:38the normal diet for a man.
0:08:38 > 0:08:41'So when you're eating that much it's important to make sure that
0:08:41 > 0:08:43'it's not just a chore to eat.
0:08:43 > 0:08:47'If it tastes good, we eat more, we eat better, we can eat healthier.'
0:08:49 > 0:08:51'My name's Zoe de Toledo.
0:08:51 > 0:08:54'I'm the cox of the GB rowing team women's eight.
0:08:54 > 0:08:57'We just won a silver medal at the Rio Olympics.'
0:08:57 > 0:08:59That's a good change. You made it to front stops.
0:08:59 > 0:09:01Thank you.
0:09:01 > 0:09:04When Omar first joined as the chef for the GB rowing team,
0:09:04 > 0:09:06we'd been having pretty basic food, not great nutrition.
0:09:06 > 0:09:09A lot of people were bringing stuff in from home.
0:09:09 > 0:09:11And actually he completely revolutionised that, you know,
0:09:11 > 0:09:13not only did everyone want to eat there,
0:09:13 > 0:09:15but he made the crew room somewhere really special,
0:09:15 > 0:09:19he made it much more homely, he put out recipe books for us to read.
0:09:19 > 0:09:22'The team dynamic improved, everyone kind of wanted to be there.
0:09:22 > 0:09:25'People kind of hung around after training and chatted.'
0:09:25 > 0:09:28You can see how getting good-quality food that tastes good,
0:09:28 > 0:09:31there's a good variety, can actually permeate into many other parts of
0:09:31 > 0:09:34things we need to get right, which is mental preparation,
0:09:34 > 0:09:38so our performance in Rio was down to a whole load of things but of
0:09:38 > 0:09:40which food was very, very important.
0:09:40 > 0:09:42'So we're back at my house.
0:09:42 > 0:09:44'We're going to start preparing lunch for Zoe and Andy.'
0:09:44 > 0:09:47As you can see, we're in my rather bijou kitchen.
0:09:47 > 0:09:52At GB rowing we've got this huge, state-of-the-art kitchen,
0:09:52 > 0:09:54so it's slightly different today.
0:09:54 > 0:09:56We're going to be cooking the delicious beef with watercress
0:09:56 > 0:09:58and chilli sauce.
0:09:58 > 0:10:02Watercress, obviously for these guys, incredibly good for them.
0:10:02 > 0:10:03Packed full of iron and the sauce
0:10:03 > 0:10:06is just going to help to flavour that meat.
0:10:06 > 0:10:10It's going to be slightly spicy, slightly acidic, really incredible.
0:10:18 > 0:10:23'A big part of what I do is trying to sell the food to the athletes.
0:10:23 > 0:10:28'It's about trying to make it look beautiful as well as tasting great,
0:10:28 > 0:10:31'you know, it's that visual aspect.
0:10:31 > 0:10:35'It's almost trying to lull them into eating it, you know,
0:10:35 > 0:10:40'and enjoying these amazing fruits, vegetables and meats.'
0:10:40 > 0:10:42- Hi.- How are you doing? Hey. - Come in.- Thank you.
0:10:42 > 0:10:45'I think food has this huge power.
0:10:45 > 0:10:49'Not only can it fuel us and aid our recovery...'
0:10:49 > 0:10:50Omar, this looks awesome.
0:10:50 > 0:10:55'..I like to think that what we've done is kind of bring everyone together,
0:10:55 > 0:10:57'put a smile on everyone's face.'
0:10:57 > 0:11:01There's nothing better when a group of people sit round the table
0:11:01 > 0:11:03and eat the same meal together.
0:11:04 > 0:11:06So, what do you think?
0:11:06 > 0:11:10- Really good.- You've just got a great mix of stuff here, which...
0:11:10 > 0:11:13It makes you want to come back for more. Yeah, it's really good.
0:11:13 > 0:11:16Proper food, well delivered, it just means so much.
0:11:16 > 0:11:19It helps in more ways than you could imagine.
0:11:39 > 0:11:42You need some firm pears and you need to be gentle.
0:11:42 > 0:11:45Peel them with care.
0:11:45 > 0:11:48Try to leave the stalk on for that touch of chic.
0:11:48 > 0:11:51Core the bottom of your pear, like so.
0:11:51 > 0:11:53Squeeze some lemon juice into water,
0:11:53 > 0:11:56which will stop the pears going brown.
0:11:56 > 0:11:58Now for the first time on a Hairy Bikers Show,
0:11:58 > 0:12:02the beast that is the pressure cooker will make its debut.
0:12:02 > 0:12:04Ta-da!
0:12:04 > 0:12:06Now, modern pressure cookers are safe,
0:12:06 > 0:12:09and I mean we're going to poach the pears in six minutes.
0:12:09 > 0:12:12How quick is that? I can make a risotto in four.
0:12:12 > 0:12:14I can make a lamb curry in ten.
0:12:14 > 0:12:16All of this makes me feel really good,
0:12:16 > 0:12:19because when I want to feel good, I want it quick.
0:12:19 > 0:12:22Right, so what I want to do is dissolve my sugar and stuff
0:12:22 > 0:12:25before I start to pressure-cook. So I take some water...
0:12:27 > 0:12:29It's about half a litre.
0:12:33 > 0:12:36Beautiful. Some caster sugar...
0:12:39 > 0:12:43..and a nice hefty glass of dry white wine.
0:12:47 > 0:12:49Next step, the vanilla pod.
0:12:49 > 0:12:52So just slash the pod, like so...
0:12:54 > 0:12:56..and just open it up and pop it in.
0:12:56 > 0:12:59You can imagine a pressure-cooked vanilla pod.
0:12:59 > 0:13:03It is going to penetrate through the pears!
0:13:03 > 0:13:04When the pears are done, we pop them in,
0:13:04 > 0:13:06then we get the beast up to pressure.
0:13:06 > 0:13:09HE IMITATES AN EXPLOSION AND BUBBLING WATER
0:13:12 > 0:13:14Nice work.
0:13:14 > 0:13:16Now, if we were to poach these down in a pan,
0:13:16 > 0:13:19we're looking at about half an hour, cos they are firm.
0:13:19 > 0:13:21Right, get the airlock, get it aligned.
0:13:21 > 0:13:24Do your noises, do your noises, I love it when you do your noises.
0:13:24 > 0:13:25DAVE WHOOSHES
0:13:25 > 0:13:27It's clicked in, it's locked in.
0:13:27 > 0:13:29And we want this to come up to high pressure,
0:13:29 > 0:13:31so when this pops up and you can see two rings,
0:13:31 > 0:13:33we turn it down on a simmer
0:13:33 > 0:13:36and that's when we start the six-minute count
0:13:36 > 0:13:38which gives us just time...
0:13:38 > 0:13:40..to melt the chocolate.
0:13:42 > 0:13:46Dark chocolate. We're going to melt it down in the little bain-marie,
0:13:46 > 0:13:48and then...
0:13:49 > 0:13:52..to make our little latticework, we're going to put it on this,
0:13:52 > 0:13:55which is a piece of silicone.
0:13:55 > 0:13:56There we go, see? Up it popped.
0:13:56 > 0:13:57Oh, yeah, yeah.
0:13:57 > 0:14:02So we'll turn it down now and in six minutes we will have poached pears.
0:14:02 > 0:14:04I was remembering my mother's pressure cooker.
0:14:04 > 0:14:08It was this thing that would hiss away like a steam engine on the cooker, you know?
0:14:08 > 0:14:10- Yeah. - She used to pressure-cook cabbage.
0:14:11 > 0:14:14It wasn't good, like. Everything went in the pressure cooker.
0:14:22 > 0:14:24- I think we're there, Kingy.- Yeah?
0:14:24 > 0:14:26- Yes.- Yeah, man. Smells fantastic.
0:14:26 > 0:14:28Mm. The thing with a pressure cooker,
0:14:28 > 0:14:30you don't know what's going on inside, do you?
0:14:30 > 0:14:33I'm confident there are six perfectly poached pears, or
0:14:33 > 0:14:35there could be a pile of baby food
0:14:35 > 0:14:37at the bottom of the pressure cooker.
0:14:38 > 0:14:39Let's have a look, shall we?
0:14:40 > 0:14:44Now, we want to stop the cooking process, so to depressurise...
0:14:46 > 0:14:48..we put the pressure cooker under some cold water.
0:14:54 > 0:14:56Release the rest of the pressure.
0:14:56 > 0:14:57Carefully open it.
0:14:59 > 0:15:01Beautiful. Just perfect.
0:15:01 > 0:15:04Now, these have to cool before we eat them,
0:15:04 > 0:15:08which gives us time for Si to make his chocolate hazel McThingyjobs.
0:15:08 > 0:15:11Hey, man, the smell of those is fantastic.
0:15:11 > 0:15:13Yeah, well, the thing about the pressure cooker is,
0:15:13 > 0:15:17all of the flavour stays in whatever you're cooking.
0:15:18 > 0:15:19That is superb.
0:15:21 > 0:15:23I've got, obviously, this syrup
0:15:23 > 0:15:26which we can use afterwards just to keep them moist.
0:15:26 > 0:15:27Oh, hey.
0:15:27 > 0:15:31And as it cools down I might keep bathing them in the syrup.
0:15:31 > 0:15:32There you go.
0:15:32 > 0:15:34Mr King, the floor is yours.
0:15:34 > 0:15:35Why, thank you.
0:15:35 > 0:15:38So, a spoonful, just nice and gentle, take your time.
0:15:40 > 0:15:41Make sure you join it up.
0:15:47 > 0:15:49- Pop those in the fridge. - Yeah, leave them to cool.
0:15:49 > 0:15:50Perfect.
0:16:06 > 0:16:08He's a proud specimen.
0:16:08 > 0:16:10Just in the middle, like that.
0:16:10 > 0:16:11Just a bit of syrup.
0:16:15 > 0:16:17Just got some amaretti biscuits here.
0:16:18 > 0:16:20Just crumble these.
0:16:22 > 0:16:24- There's some shards.- Ah, brill!
0:16:24 > 0:16:26Nice shards of the nutty chocolate.
0:16:26 > 0:16:28Yeah, superb.
0:16:34 > 0:16:35- Yeah.- Yes.
0:16:37 > 0:16:39And there we have it - the Hairy Bikers'
0:16:39 > 0:16:44very, very feeling good poached pears in six minutes
0:16:44 > 0:16:46and Simon King's chocolate shard.
0:16:55 > 0:16:58Britain has an army of creative chefs, who day after day
0:16:58 > 0:17:03send out sensational dishes to customers in their restaurants.
0:17:03 > 0:17:07They work long hours toiling over their stoves.
0:17:07 > 0:17:11But at home, what's their idea of comfort food?
0:17:11 > 0:17:14'My name is Andy. I'm the chef and proprietor
0:17:14 > 0:17:16'of Home restaurant in Belfast.'
0:17:16 > 0:17:21The sort of food I specialise in Home restaurant is predominantly
0:17:21 > 0:17:22healthy eating food.
0:17:22 > 0:17:24'The way we develop the menu is totally
0:17:24 > 0:17:28'different from what most chefs do. We write a vegetarian menu,
0:17:28 > 0:17:31'and then we put meat and fish alongside with it.
0:17:31 > 0:17:34'The food I produce, hopefully when people are eating it,
0:17:34 > 0:17:36'they're going, I can't believe this is good for me.
0:17:36 > 0:17:39'Don't get me wrong, I still love a greasy burger now and again,
0:17:39 > 0:17:42'but most of all Home is renowned for people coming in
0:17:42 > 0:17:43'and having healthy food.'
0:17:44 > 0:17:48'I grew up in a family where food was a big part of our lives.
0:17:48 > 0:17:52'My grandmother and my mother were exceptional cooks.
0:17:52 > 0:17:54'I always hung round the kitchen.'
0:17:54 > 0:17:57I was interested in what they were doing.
0:17:57 > 0:17:59I was interested in all the procedures
0:17:59 > 0:18:01and also most of all the end product.
0:18:04 > 0:18:07'I grew up in Belfast during the so-called Trouble times.
0:18:07 > 0:18:10'I left in 1990 and then came back again.
0:18:10 > 0:18:13'A lot of chefs have left Belfast and travelled.'
0:18:13 > 0:18:16They're all coming back and they're all bringing all that knowledge,
0:18:16 > 0:18:19and they've realised we're a little island with great seafood,
0:18:19 > 0:18:22and all the organic farmers now have really upped their game,
0:18:22 > 0:18:24so right now, I think Belfast has to be
0:18:24 > 0:18:26one of the foodie capitals of Europe.
0:18:30 > 0:18:33If you work in a restaurant, generally you're doing insane hours,
0:18:33 > 0:18:35so you're maybe doing between 60 or 70 hours a week.
0:18:35 > 0:18:38Here we spend more time with like Tim or Drew here,
0:18:38 > 0:18:40than you would do with your girlfriend or your wife,
0:18:40 > 0:18:42and sometimes you do row like a married couple.
0:18:42 > 0:18:44Would you say, Tim?
0:18:44 > 0:18:46Yes, 100%. Oh, yes.
0:18:46 > 0:18:49They always say, if you ever get in trouble you would always phone
0:18:49 > 0:18:51your sous-chef before you'd phone your wife.
0:18:51 > 0:18:53And I firmly believe that, you know?
0:18:53 > 0:18:55If I ever get arrested, I'm phoning Tim.
0:19:03 > 0:19:07'I have three daughters, Megan, Sophie and Ruby.'
0:19:07 > 0:19:09I've got a daughter at 15, 14,
0:19:09 > 0:19:13a 13-month-old and I have also got a girlfriend, Caroline.
0:19:13 > 0:19:17'I'm surrounded by four ladies, which keep me in line, keep me busy,
0:19:17 > 0:19:18'keep me on my toes.
0:19:18 > 0:19:22'What I'm cooking today is baked sweet potatoes with
0:19:22 > 0:19:26'black bean chilli, some crushed avocado and a bit of sour cream.
0:19:26 > 0:19:29'The great thing about sweet potatoes is they're a slow release carb.
0:19:29 > 0:19:32'The great thing with the black beans is they're absolutely packed
0:19:32 > 0:19:33'with protein and fibre.'
0:19:35 > 0:19:38'There's lots of things you can eat out there
0:19:38 > 0:19:39'that are good for you
0:19:39 > 0:19:42'but they're hard to get two teenage girls to eat.
0:19:42 > 0:19:45'They are as honest as the day is long, so if it isn't tasty,
0:19:45 > 0:19:47'they'll be the first to let you know.'
0:19:47 > 0:19:51So we have the smoked jalapeno peppers, which you soak in water,
0:19:51 > 0:19:53don't drown them, just leave in there.
0:19:53 > 0:19:57Take them out, take the seeds out and the stalks out and then just
0:19:57 > 0:19:59blend them and you get this lovely little smoky paste.
0:19:59 > 0:20:02Also as well, if you can't get your hands on these,
0:20:02 > 0:20:05you can just buy any smoked Mexican paste.
0:20:05 > 0:20:07A couple of teaspoons in there.
0:20:07 > 0:20:10And also I'm going to add some tomato puree.
0:20:10 > 0:20:13Medium heat, let the natural sugars come out.
0:20:13 > 0:20:16We have our beans soaked overnight,
0:20:16 > 0:20:18let those cook out for a couple of hours.
0:20:18 > 0:20:20Always season beans at the end, because it makes them
0:20:20 > 0:20:23very, very tough, the skins on them, if you don't.
0:20:23 > 0:20:26Your average meal here, I mean I try to do the exact opposite of
0:20:26 > 0:20:29what I do at the restaurant. I try to make it uncomplicated,
0:20:29 > 0:20:32but really focus on the technique and flavour.
0:20:37 > 0:20:41- There you go, folks. - That's lovely.- Oh.
0:20:41 > 0:20:45'I chuck everything down the table here and everybody can have as much
0:20:45 > 0:20:48'or little as they want, and also if we're cooking something healthy,
0:20:48 > 0:20:50'we also put a little bit of badness down there like soured cream,
0:20:50 > 0:20:53'grated cheese, and everybody mucks in.'
0:20:57 > 0:21:01My dad's cooking is very good most of the time.
0:21:01 > 0:21:05- Yeah.- Thanks!- 90%, it's amazing.
0:21:05 > 0:21:09I think he feels about a vegetarian dinner, it's all beans,
0:21:09 > 0:21:13really sort of protein it up.
0:21:13 > 0:21:15I kind of just forget we're eating a vegetarian dinner.
0:21:15 > 0:21:18It doesn't really come into my mind.
0:21:21 > 0:21:24One kitchen to another, this is definitely home.
0:21:24 > 0:21:26This one here is definitely home.
0:21:46 > 0:21:50So first thing is take a leek - or two -
0:21:50 > 0:21:52and we're going to sweat these leeks down.
0:21:54 > 0:21:59You know that the best spuds for chips are ones that have more potato than water.
0:21:59 > 0:22:01The Maris Piper is good, Yukon Gold's good.
0:22:01 > 0:22:03The King Eddies are good, as well.
0:22:03 > 0:22:04And the Desiree potato, that's nice.
0:22:04 > 0:22:07Good chippers, that's what they used to say, didn't they?
0:22:07 > 0:22:08"Eeh, they're good chippers."
0:22:08 > 0:22:11We're just making guilt-free chips. It's wonderful.
0:22:11 > 0:22:14We're going to toss them with some salt, pepper,
0:22:14 > 0:22:18smoked paprika and one teaspoon of oil,
0:22:18 > 0:22:20and then we're going to pop them into the oven.
0:22:20 > 0:22:23The burgers we're making are turkey burgers.
0:22:23 > 0:22:27You can get turkey mince everywhere, but the burgers, they've got leeks,
0:22:27 > 0:22:29courgettes, lemon zest,
0:22:29 > 0:22:31there's plenty of flavour and plenty of veggies.
0:22:31 > 0:22:35So really you can have burgers and have some of your five a day.
0:22:35 > 0:22:38- Perfect.- Oh! - I'm feeling so virtuous today.
0:22:39 > 0:22:42Now, the key to good chipping is to make sure
0:22:42 > 0:22:45that all the chips are relatively the same size...
0:22:46 > 0:22:48..so they cook at the same time.
0:22:49 > 0:22:52- Oh, yes.- Oh, yes.
0:22:52 > 0:22:53Just let those sweat gently.
0:22:55 > 0:23:00So a teaspoon of oil, and this is just sunflower oil.
0:23:00 > 0:23:03So we just toss the chips in the oil...
0:23:03 > 0:23:05then sprinkle with paprika...
0:23:08 > 0:23:10..salt and black pepper.
0:23:17 > 0:23:19I just need to spread them out pretty evenly,
0:23:19 > 0:23:23then we're going to put them in a preheated oven at 220 degrees
0:23:23 > 0:23:26for about 20 minutes, turning them halfway through.
0:23:26 > 0:23:28Right, I'm popping these into the oven.
0:23:28 > 0:23:30I think these are done.
0:23:30 > 0:23:32A lovely colour.
0:23:32 > 0:23:36These need to be cooled down before we mix them into our burger.
0:23:37 > 0:23:39I've got courgette, which I'm going to grate.
0:23:44 > 0:23:48Put the courgette in, and now I want the zest of a lemon.
0:23:53 > 0:23:56- I'm looking forward to this, Si. - Yes, so am I, mate, so am I.
0:23:56 > 0:23:58Turkey mince is very lean.
0:23:58 > 0:24:01It's good for you. Pop that in.
0:24:01 > 0:24:03You can do this recipe... Minced chicken thighs are good.
0:24:03 > 0:24:07This makes eight small burgers, but I'm going for quarter-pounders.
0:24:07 > 0:24:10These are big Biker burgers that make you smile.
0:24:10 > 0:24:11Get in.
0:24:12 > 0:24:17Very, very low in calories, low in fat, but very, very high in taste.
0:24:17 > 0:24:20When I was a kid I was only allowed burgers once a week
0:24:20 > 0:24:24and it used to be for tea-time on Saturday, when Doctor Who was on.
0:24:24 > 0:24:26I was a bit of a soft squidgy one with Doctor Who,
0:24:26 > 0:24:28cos I didn't like the monsters.
0:24:28 > 0:24:30"I am a Dalek!"
0:24:30 > 0:24:32SI WAILS: "Oh, where's my burger?"
0:24:37 > 0:24:41Now, a burger should be a round shape.
0:24:41 > 0:24:43And the good thing is you can have big ones,
0:24:43 > 0:24:45because they're good for you!
0:24:48 > 0:24:51Ooh, that's quite hot. Now, I'm forming these burgers with
0:24:51 > 0:24:54wet hands, because there's no binders,
0:24:54 > 0:24:56there's no filler in them. It just makes it much easier.
0:24:56 > 0:24:58Well done, mate.
0:25:00 > 0:25:02That's worked out perfect, actually.
0:25:03 > 0:25:07Look at those. As I live and breathe, it's a burger.
0:25:07 > 0:25:09I love the way you've got the stripes.
0:25:09 > 0:25:12- Beautiful.- I have to say, Kingy, they are perfect,
0:25:12 > 0:25:15and they are holding together really well.
0:25:15 > 0:25:17They are, actually. The mixture is sloppy,
0:25:17 > 0:25:19but actually, as soon as it hits the heat,
0:25:19 > 0:25:21they just come together really nicely.
0:25:21 > 0:25:25And if you do these for your kids, it's a brilliant way for getting
0:25:25 > 0:25:28vegetables into them, if they are a bit kind of veg-shy.
0:25:28 > 0:25:30You know, "What's for tea?" "Burgers."
0:25:30 > 0:25:31"Oh, yes? Mm!"
0:25:32 > 0:25:34Let's toss the chips.
0:25:34 > 0:25:35Ah.
0:25:35 > 0:25:40Oh, lush, they are looking good, aren't they?
0:25:40 > 0:25:43- These aren't that far off, Si. Put them in, ten minutes.- Great.
0:25:43 > 0:25:45- Perfect, mate.- Home-made oven chips.
0:25:55 > 0:25:58- Oh. You're flipping good at that, aren't you?- Hey, hey!
0:25:58 > 0:26:00Shall I get the chips out?
0:26:00 > 0:26:01- Go on mate, go on.- Great.
0:26:04 > 0:26:06Look at that. As I live and breathe, chips!
0:26:06 > 0:26:08But they're kind of spicy chips as well.
0:26:08 > 0:26:11- Lovely, aren't they? - Oh, aye. Oh, ahh!
0:26:11 > 0:26:14Mm! Guilt-free feasting.
0:26:14 > 0:26:17Chips. Who'd have thought it?
0:26:17 > 0:26:21And burgers are quite personal and I think we can be quite inventive
0:26:21 > 0:26:23with the trimmings for this. Brioche buns.
0:26:23 > 0:26:27I think avocado would be nice. Relish, tomato, onions.
0:26:27 > 0:26:29- Oh, no.- I'm not sure about cheese.
0:26:29 > 0:26:32Have you noticed there is a huge upsurge
0:26:32 > 0:26:35in the appreciation of the avocado?
0:26:35 > 0:26:37All the sourdough toast and stuff.
0:26:37 > 0:26:41I had avocado in a healthy chocolate mousse. That worked brilliantly.
0:26:41 > 0:26:44I ge...I get that, cos texturally, that would be amazing.
0:26:44 > 0:26:46Avocado ice cream's quite nice.
0:26:47 > 0:26:50But avocado is great. It's good for you, too.
0:26:50 > 0:26:53I'm just going to put some lemon juice on the avocado.
0:26:53 > 0:26:55A bit of flavour, but it also stops it going brown.
0:26:55 > 0:27:00I'm going to go for it with this one. Have everything on mine.
0:27:00 > 0:27:03I think I'll start off with a bed of relish on it.
0:27:05 > 0:27:07Has to be red onion, in my eyes.
0:27:09 > 0:27:12Now, that looks like the fattest, juiciest, biggest one,
0:27:12 > 0:27:13so I'll have that one.
0:27:13 > 0:27:15Mm!
0:27:15 > 0:27:16Avocado.
0:27:18 > 0:27:19Tomato.
0:27:23 > 0:27:25A pinch of salt.
0:27:25 > 0:27:27We could put mayonnaise on, but, you know,
0:27:27 > 0:27:31these are guilt-free burgers, so use a bit of creme fraiche.
0:27:31 > 0:27:32Pretend mayonnaise.
0:27:35 > 0:27:37And a little bit of Popeye stuff.
0:27:37 > 0:27:39- Nice.- Ho-ho-ho!
0:27:42 > 0:27:44Looks good, it feels good.
0:27:44 > 0:27:47And do you know what? It's going to do you good.
0:27:51 > 0:27:54And do you know what? They're very good-looking chips.
0:27:54 > 0:27:56- They are really good.- Mm.
0:27:56 > 0:27:58- You know what, Kingy?- What, mate?
0:27:58 > 0:28:00Let's BURGER off and eat this.
0:28:00 > 0:28:01Excellent.