0:00:03 > 0:00:07We've travelled the world and eaten everywhere from roadside bars
0:00:07 > 0:00:09to restaurants with Michelin stars.
0:00:10 > 0:00:14But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:20'Coming into a warm kitchen filled with the aroma of a 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.
0:00:36 > 0:00:40Today, dishes guaranteed to turn up the heat.
0:00:40 > 0:00:43We're spicing it up.
0:00:43 > 0:00:45I've cooked more complicated things, I've got to say,
0:00:45 > 0:00:48but it's a taste sensation.
0:00:48 > 0:00:51The spice in this dish comes from that.
0:00:51 > 0:00:53But it's not just any chorizo sausage.
0:00:53 > 0:00:55- No?- It's a cooking chorizo sausage.
0:00:55 > 0:00:59- That means it's raw.- Yeah, it's raw, and it's filled with paprika,
0:00:59 > 0:01:03and cayenne pepper and all manner of loveliness.
0:01:03 > 0:01:07And in contrast to this, which is a prawn.
0:01:07 > 0:01:09And what we're going to do, we're going to put the two together.
0:01:09 > 0:01:13And it's brilliant. But Mr Myers has a wonderful accompaniment.
0:01:13 > 0:01:15It's something a bit different, really, to, you know,
0:01:15 > 0:01:19to kind of stand with the complexity of Simon's dish.
0:01:19 > 0:01:21I'm going to do like an orzo bake.
0:01:26 > 0:01:28I'm going to sweat down an onion.
0:01:28 > 0:01:31- What are you doing?- So look, what you do, you see...
0:01:32 > 0:01:34..it's quite complicated.
0:01:35 > 0:01:40Remove the head, shell, and de-vein the prawns.
0:01:40 > 0:01:42Cut the chorizo into 12 slices.
0:01:44 > 0:01:48The chorizo slices need to be the same width as the prawns.
0:01:48 > 0:01:49And you put...
0:01:51 > 0:01:53like that, you see?
0:01:55 > 0:01:57And then you put that through there like that.
0:01:57 > 0:01:59- It's a prawn and sausage kebab. - It is.
0:01:59 > 0:02:01So, when did you first eat this, mate?
0:02:01 > 0:02:05Our Will, my brother, did it when we were in Italy for the whole family.
0:02:05 > 0:02:10We just ate loads of it and we couldn't get enough of it.
0:02:10 > 0:02:12It was brilliant.
0:02:13 > 0:02:16Slice the garlic thinly.
0:02:18 > 0:02:21You could eat quite a few of them, couldn't you?
0:02:21 > 0:02:23Yeah, as fast as you can make them.
0:02:23 > 0:02:26And I think the nice thing about it is that it is really simple,
0:02:26 > 0:02:29but the flavours just go really well together.
0:02:29 > 0:02:31Right, now the orzo.
0:02:33 > 0:02:36It looks like rice but in fact, it's pasta.
0:02:36 > 0:02:38Put that in there.
0:02:42 > 0:02:46Make sure that the chorizo that you use is a spicy one,
0:02:46 > 0:02:50cos that's quite important, and it has quite a big fat content.
0:02:50 > 0:02:53The orzo has got a lovely coating of the oil.
0:02:53 > 0:02:57So we're just going to kick it off with some stock.
0:03:00 > 0:03:02Bring that to a bubble.
0:03:05 > 0:03:08Now, this, the most expensive spice in the world.
0:03:08 > 0:03:12I love it. Saffron, it's beautiful.
0:03:12 > 0:03:13A pinch does go a long way.
0:03:14 > 0:03:16Now I'm going to bake this,
0:03:16 > 0:03:19cos I think it's just going to make it a nice, tighter orzo.
0:03:19 > 0:03:23180 Celsius for about 15 minutes,
0:03:23 > 0:03:26and we will magically have a pan of bright yellow orzo.
0:03:34 > 0:03:38Right, simple, it does look perfectly executed.
0:03:38 > 0:03:41Well, you know, it doesn't get much more simple, does it?
0:03:41 > 0:03:44But the thing is, it's the flavours, man, they just work.
0:03:44 > 0:03:47With the orzo and then the saffron - lovely spice -
0:03:47 > 0:03:51and then you've got the piquancy of that fabulous chorizo, lovely,
0:03:51 > 0:03:53lovely cayenne pepper, hot, dry flavours,
0:03:53 > 0:03:56and then the unctuous loveliness of the prawn,
0:03:56 > 0:03:57which is a sweet note, it's perfect.
0:03:57 > 0:04:00- It is.- Well, I'm going to stick these on.
0:04:00 > 0:04:02And look, there's no oil in the pan.
0:04:02 > 0:04:07We're dry-frying these because the oil will come out of the chorizo.
0:04:09 > 0:04:12And don't forget, it's cooking chorizo that we're using.
0:04:13 > 0:04:16Oh, look at this. Let's see.
0:04:19 > 0:04:22- Whoo-ho-ho!- Get in.- Look at that.
0:04:26 > 0:04:29- Oh, yeah.- Right, herbage.
0:04:29 > 0:04:30I'm not sure about the mint.
0:04:30 > 0:04:33Lots of herbs. I'm going to stick with the coriander and parsley.
0:04:35 > 0:04:39Now, you'll want to cook your chorizo and your prawn little kebabs
0:04:39 > 0:04:42in the pan for about two minutes a side,
0:04:42 > 0:04:46until the chorizo takes on a little bit of caramelisation and flavour.
0:04:47 > 0:04:50And don't be shy about the amount of herbs you put in this.
0:04:50 > 0:04:54It's a little bit like tabbouleh, you know, it's part of the dish.
0:04:54 > 0:04:56I will put a bit of mint in, just a bit.
0:04:58 > 0:05:01- Can I use this bit of the hob, mate? - Yeah, of course you can.
0:05:01 > 0:05:04Cos I need to get a little bit more heat in these.
0:05:05 > 0:05:07Do-si-do your partner.
0:05:08 > 0:05:09- And swap.- Swap.
0:05:11 > 0:05:14Sea salt flakes. Loads of cracked black pepper.
0:05:16 > 0:05:18You can smell those herbs.
0:05:18 > 0:05:19Well, don't just smell it, chuck it in!
0:05:19 > 0:05:21- You want it in, man?- Yeah.
0:05:23 > 0:05:25I wish you could smell this, you know. It really is fabulous.
0:05:26 > 0:05:28Look at them.
0:05:28 > 0:05:31Right, so, what we'll start to do is take these out.
0:05:31 > 0:05:32So what's going to happen,
0:05:32 > 0:05:37all of that fat from the chorizo and the spices and the piquancy
0:05:37 > 0:05:41is all just going to start to go into the orzo.
0:05:41 > 0:05:45Remember, it's a dry pan he used, so any fat that's there...
0:05:48 > 0:05:51..is going to be dribbled onto the orzo.
0:05:51 > 0:05:52Top tip, what we're going to do,
0:05:52 > 0:05:55we're going to use the zest of the orange,
0:05:55 > 0:05:58but just to deglaze the pan a little bit.
0:06:01 > 0:06:04Use that and then just tip all of that out.
0:06:05 > 0:06:07Look at this.
0:06:10 > 0:06:16The palette of flavours with the orzo and chorizo and prawn,
0:06:16 > 0:06:20I think the link is orange.
0:06:20 > 0:06:23I think because you have the saffron, it's a little softer,
0:06:23 > 0:06:26it's a little softer in flavour,
0:06:26 > 0:06:30and I just think it's going to link both of the elements together.
0:06:30 > 0:06:33It's the bridge, if you like, on your palette, I reckon.
0:06:33 > 0:06:36- It's the fruit that binds.- It is.
0:06:39 > 0:06:40Look at that, hey?
0:06:43 > 0:06:45- Oh!- Oh!
0:06:45 > 0:06:48I can't wait to tuck into that.
0:06:48 > 0:06:49- Do you know what, mate?- Yeah.
0:06:49 > 0:06:53That's a super, super simple way to get spice into your life.
0:06:57 > 0:06:59Man, they're good. Aren't they?
0:07:10 > 0:07:12I could eat that until I've popped.
0:07:12 > 0:07:14Definitely a good one with the orange, isn't it?
0:07:14 > 0:07:18It's fabulous. You see, as much as we can get on,
0:07:18 > 0:07:21- we've proved sausage and prawn can get on, too.- Indeed.
0:07:21 > 0:07:23With the addition of a bit of spice.
0:07:23 > 0:07:25- You need a bit of spice in your life.- You do.
0:07:32 > 0:07:36Cooked with care, the right produce is packed with flavours
0:07:36 > 0:07:39that will sing on the plate.
0:07:39 > 0:07:42But we think the cooking is the easy bit.
0:07:42 > 0:07:45The real work is done by the producers
0:07:45 > 0:07:47who put all their passion and expertise
0:07:47 > 0:07:51into getting their ingredients just right.
0:07:53 > 0:07:54I'm David Simmons.
0:07:54 > 0:07:56I'm passionate about cauliflowers.
0:07:56 > 0:07:59I'm the fifth generation to be farming brassicas
0:07:59 > 0:08:02in the beautiful county of Cornwall.
0:08:04 > 0:08:07My family started farming in 1870.
0:08:07 > 0:08:11We're now growing over 5,500 acres,
0:08:11 > 0:08:13which is quite a lot of cauliflowers,
0:08:13 > 0:08:17so we're one of the biggest producers in the UK.
0:08:17 > 0:08:18We've learned a lot over the years.
0:08:22 > 0:08:26Cornwall itself is a fantastic place to grow cauliflowers.
0:08:27 > 0:08:30Because of its subtropical maritime climate,
0:08:30 > 0:08:32it's surrounded on all three sides by the sea
0:08:32 > 0:08:36and that warms the climate in the wintertime
0:08:36 > 0:08:37and cools it down in the summer.
0:08:37 > 0:08:40So we can put UK cauliflowers on the shelves
0:08:40 > 0:08:4212 months of the year.
0:08:44 > 0:08:46This is a typical field of cauliflowers.
0:08:46 > 0:08:50You can see that some of these are ready to harvest now.
0:08:53 > 0:08:57Harvesting is done by the gangs in the field,
0:08:57 > 0:09:00and they get up at the crack of dawn, first thing in the morning
0:09:00 > 0:09:02while the dew's still on the crops, and they harvest them
0:09:02 > 0:09:05by hand, selecting each cauliflower to make sure it's perfect
0:09:05 > 0:09:08for what we want - the best colour, the best size,
0:09:08 > 0:09:10the best shape, pest-free.
0:09:10 > 0:09:12Then they put them onto the cups
0:09:12 > 0:09:15that go up into the back of the rig and they're packed in the tray.
0:09:15 > 0:09:18That's the last time that we'll be handling the cauliflower
0:09:18 > 0:09:20until they're on the shelf.
0:09:20 > 0:09:22The customer can then select the cauliflower they want to take home
0:09:22 > 0:09:24for their tea.
0:09:24 > 0:09:26It's very hard work.
0:09:26 > 0:09:28It's back-breaking work, but it's very rewarding work
0:09:28 > 0:09:30being a manual harvesting labourer.
0:09:35 > 0:09:37This is a fantastic Cornish cauliflower.
0:09:37 > 0:09:40All the outside is the cage of leaves
0:09:40 > 0:09:43that helps protect the cauliflower.
0:09:43 > 0:09:45The white piece in the middle, the flower part,
0:09:45 > 0:09:47we call the curds, the cauliflower curd.
0:09:47 > 0:09:51This one is really white in colour.
0:09:51 > 0:09:53It's a great shape, great size.
0:09:53 > 0:09:56There's a lot of florets in this cauliflower.
0:09:56 > 0:09:59That will feed a family of four easily.
0:09:59 > 0:10:01It'll have a lovely little nutty flavour
0:10:01 > 0:10:04which is great for all sorts of meals.
0:10:04 > 0:10:05Beautiful.
0:10:09 > 0:10:12I love cauliflower. Nothing could be better
0:10:12 > 0:10:13than having a nice cauliflower
0:10:13 > 0:10:17draped in cheese dripping off the side with my Sunday roast.
0:10:17 > 0:10:19It's perfection.
0:10:37 > 0:10:40While Dave's getting on doing the florets,
0:10:40 > 0:10:45I'm going to do the spice mix, ready for the cauli.
0:10:47 > 0:10:50Pop the florets in here, and we're going to blanch them
0:10:50 > 0:10:51for five minutes.
0:10:51 > 0:10:57So, what you do, in there, put some fennel seed
0:10:57 > 0:11:00and just give it a little bit of a crush.
0:11:02 > 0:11:04Just crush those off a little bit...
0:11:06 > 0:11:08..and then we want some paprika...
0:11:10 > 0:11:11..cumin.
0:11:13 > 0:11:15Look at the colours, Dave.
0:11:15 > 0:11:16- So lovely.- It is, it is.
0:11:18 > 0:11:20Next...
0:11:20 > 0:11:22a good glug of olive oil.
0:11:26 > 0:11:27Salt.
0:11:30 > 0:11:33And a good twist of pepper.
0:11:35 > 0:11:39Now, to go with Kingy's dry spice mix, I've got a few wets here.
0:11:39 > 0:11:42So, I've got one deseeded, chopped chilli,
0:11:42 > 0:11:47a big spoon of honey and the juice of a lemon.
0:11:48 > 0:11:50You see, the thing is that sometimes cauliflower,
0:11:50 > 0:11:53- I think it's much maligned, Dave, cos sometimes it's...- It is.
0:11:53 > 0:11:56It's, they say it's bland, but actually it isn't.
0:11:56 > 0:12:00There's a really lovely earthy depth of flavour to it.
0:12:00 > 0:12:02And with a bit of spice and a bit of dressing up,
0:12:02 > 0:12:04it can be a fantastic main meal.
0:12:05 > 0:12:08This honey, lemon juice and chilli,
0:12:08 > 0:12:10I'll put that in with Si's spice mix.
0:12:11 > 0:12:15So, you can see now, we've got quite an engine room of flavour.
0:12:15 > 0:12:17Right, well, this is five minutes, so we'll drain this off.
0:12:25 > 0:12:27So, the cauli can go straight in here.
0:12:32 > 0:12:34And just make sure it's covered...
0:12:36 > 0:12:38..as much as you can,
0:12:38 > 0:12:41because every bit of that spice you don't want to waste.
0:12:45 > 0:12:49And now we roast it. Roast cauliflower is fab.
0:12:49 > 0:12:54So, we pop this into a preheated oven at about 180
0:12:54 > 0:12:59for about 15 to 20 minutes until tasty and roasted.
0:13:03 > 0:13:06Whilst you do that, matey, I'll grate the cheese.
0:13:06 > 0:13:11I've got Gruyere, which is one of me fave cheeses, and Emmenthal.
0:13:11 > 0:13:16We want about two to one, so I'll use about that much Gruyere,
0:13:16 > 0:13:19and about...that much Emmenthal.
0:13:19 > 0:13:21- Lush.- And, you know,
0:13:21 > 0:13:24I think we've chosen right with the Gruyere and Emmenthal.
0:13:24 > 0:13:26- Yeah.- Because they're both full of flavours,
0:13:26 > 0:13:28they're really good melters as well.
0:13:28 > 0:13:31And I think we've got so much flavour going on in the cauli,
0:13:31 > 0:13:34this is going to start to simply fizz with flavour.
0:13:35 > 0:13:39So, we're going to make some fantastic kale chips-cum-crisps.
0:13:39 > 0:13:43What you do when you deep fry them, it goes really crispy quite quickly.
0:13:43 > 0:13:46If you don't want to deep fry them, you can also stick them in the oven,
0:13:46 > 0:13:48but for our purposes, I'm going to fry them today, so...
0:13:50 > 0:13:52LOUD SIZZLING
0:13:54 > 0:13:57It sounds more scary than it actually is.
0:13:57 > 0:14:01Yeah. I mean, it's great with Chinese five spice powder,
0:14:01 > 0:14:05it's great with lemon juice, you know, smoked salt's lovely with it.
0:14:05 > 0:14:07It really is a realm of possibilities.
0:14:07 > 0:14:11- But it's so tasty. - It is tasty. It is.
0:14:11 > 0:14:12So, that's the first batch out.
0:14:12 > 0:14:16- So crispy and light, isn't it? - Beautiful.
0:14:17 > 0:14:19And again, just lower the basket in quite gently.
0:14:26 > 0:14:29And albeit that they look quite delicate...
0:14:30 > 0:14:32..they're not, you can knock them about a bit.
0:14:32 > 0:14:34Oil off.
0:14:35 > 0:14:38Right, I'm going to make the dressing, which consists of...
0:14:40 > 0:14:44..some lemon juice, a teaspoon of smoked paprika powder...
0:14:45 > 0:14:48..some salt, some pepper...
0:14:52 > 0:14:53..and a little bit of olive oil.
0:14:53 > 0:14:55That's extra virgin olive oil.
0:14:56 > 0:14:59Right, that's had 15 minutes, Si.
0:14:59 > 0:15:00Lush to dush.
0:15:02 > 0:15:05- Oh, yeah, great. - Look at that, started to catch.
0:15:05 > 0:15:07- Catch, perfect.- Give it a stir.
0:15:07 > 0:15:10Now, the cheese.
0:15:10 > 0:15:11Oh, yeah.
0:15:13 > 0:15:15And finish off with some lemon zest.
0:15:17 > 0:15:20The lemon zest, it's like a top note of flavour.
0:15:20 > 0:15:24It's just like a nice sort of spiky, citrus hit
0:15:24 > 0:15:27and we just pop that back into the oven for about five minutes
0:15:27 > 0:15:31until the cheese is melted and completely unctuous.
0:15:36 > 0:15:39- Shall we have a little sit down? - Why not?
0:15:41 > 0:15:42Scissors.
0:15:45 > 0:15:47Right, then. Ho-oh!
0:15:49 > 0:15:53That is really good, appetising food.
0:15:53 > 0:15:55I'll just do this.
0:15:56 > 0:16:00With all that smoked paprika, lemon juice and olive oil dressing.
0:16:00 > 0:16:02A few sea salt flakes.
0:16:05 > 0:16:06There we have it.
0:16:12 > 0:16:14- It's going to be too hot, isn't it? - Oh, aye.
0:16:22 > 0:16:23Well.
0:16:28 > 0:16:29Excellent.
0:16:29 > 0:16:32That is so sharp, the lemon juice and the paprika.
0:16:32 > 0:16:34And it's strong flavour.
0:16:34 > 0:16:36You could almost garnish the cauliflower with that.
0:16:36 > 0:16:40It's brilliant. Do try this one at home because it's...
0:16:40 > 0:16:43If you like cauliflower cheese, you're going to love this
0:16:43 > 0:16:47but the difference is it isn't kind of thick and saucy and heavy.
0:16:47 > 0:16:50Because of the roasting, it's quite sweet and light,
0:16:50 > 0:16:52and you lose nothing of that lovely cheese.
0:16:53 > 0:16:58- Oh, mate, the lovely spice...- Yeah. - ..just there.
0:17:17 > 0:17:20Every family has their favourite dishes.
0:17:20 > 0:17:23The comfort foods that remind us of home.
0:17:25 > 0:17:27But we're a creative bunch, too,
0:17:27 > 0:17:31rustling up scrumptious new recipes to wow our loved ones.
0:17:33 > 0:17:36These are our inheritance dishes.
0:17:38 > 0:17:42My name's Sanjay and I'm Birmingham born and bred.
0:17:44 > 0:17:46Yeah, both me and my mum, we run a small spice company
0:17:46 > 0:17:49and we produce spices and blends from all over the world.
0:17:51 > 0:17:55We do everything together, from hand blending and hand roasting spices
0:17:55 > 0:17:56to grinding and packing
0:17:56 > 0:17:59and my mum even makes these beautiful silk wraps for the tins,
0:17:59 > 0:18:01which turn them into gifts.
0:18:03 > 0:18:05So, my mum's a really passionate home cook
0:18:05 > 0:18:08and that's massively rubbed off on me.
0:18:08 > 0:18:09I aspire to be as good as her
0:18:09 > 0:18:12and I try to replicate the things that she does
0:18:12 > 0:18:14but I'm always watching and I'm always learning from her
0:18:14 > 0:18:17every time I'm with her and every time we're cooking together.
0:18:18 > 0:18:21So, my mum's got this ability to cook masala dosa,
0:18:21 > 0:18:22which is a south Indian dish -
0:18:22 > 0:18:25even though our family's traditionally from North India -
0:18:25 > 0:18:27so it's massively a family favourite.
0:18:31 > 0:18:34- What do we need there, Mum?- I need the turmeric and...
0:18:34 > 0:18:37- That much?- Yeah. Yeah.
0:18:37 > 0:18:40The spices which I use now, and when I cook,
0:18:40 > 0:18:42it just brings back the memories of home.
0:18:42 > 0:18:49And I try to pass those flavours and smells and cooking passion
0:18:49 > 0:18:51to my own kids.
0:18:51 > 0:18:55So, some of the dhal goes in there and then your curry leaves in there.
0:18:55 > 0:18:57I think what I love about the dish
0:18:57 > 0:18:59is that it holds amazing memories of growing up.
0:18:59 > 0:19:01It's always been one of our favourites.
0:19:01 > 0:19:03And, you know, cheers went around the house
0:19:03 > 0:19:06whenever my mum announced that she was making dosa that day.
0:19:06 > 0:19:09So, it does have really good memories for me.
0:19:09 > 0:19:12It's extremely filling. It's really heart-warming.
0:19:12 > 0:19:15And all the different flavours and everything come together.
0:19:15 > 0:19:17It's just an explosion of flavour.
0:19:19 > 0:19:22Sanjay loves to try to make my masala dosa.
0:19:22 > 0:19:27It's quite tricky at the moment for him, but he's learning fast.
0:19:28 > 0:19:32- Well done, Sanjay. - The student becomes the master, hey?
0:19:36 > 0:19:39The dish that I'd like to add to the family cookbook is a lamb tagine.
0:19:39 > 0:19:42It's an amazing dish combining lots of spices, lamb,
0:19:42 > 0:19:46some beautiful vegetables, and served with a couscous.
0:19:47 > 0:19:49Eight, nine years ago, we travelled to Morocco
0:19:49 > 0:19:50for my dad's 60th birthday
0:19:50 > 0:19:54and it was really my first encounter of eating Moroccan food
0:19:54 > 0:19:56and seeing the combination of eating savoury and sweet.
0:19:56 > 0:19:59So, my lamb tagine has things like prunes in it, which, again,
0:19:59 > 0:20:03we wouldn't have used the same sort of flavour combination growing up.
0:20:03 > 0:20:06So it's actually a relatively new dish in my repertoire.
0:20:06 > 0:20:09It's just an amazing dish, which I know that my family love now.
0:20:09 > 0:20:11And it's one that I want to pass on
0:20:11 > 0:20:13and make sure it's my legacy for the future.
0:20:16 > 0:20:19The lamb tagine always starts with making your spice blend.
0:20:19 > 0:20:22So you've got to make your ras el hanout blend.
0:20:22 > 0:20:23Add some rose petals in.
0:20:24 > 0:20:27Ras el hanout is a classic spice blend from Morocco.
0:20:27 > 0:20:30It translates as head of the shop.
0:20:30 > 0:20:33And what that really means is every spice merchant in Morocco
0:20:33 > 0:20:35will have the best spices he has at that time,
0:20:35 > 0:20:39he'll make into his own blend, and that will be ras el hanout.
0:20:41 > 0:20:45Sanjay has always been very much interested in cooking.
0:20:45 > 0:20:49But as he's getting older, he is becoming a real cook.
0:20:50 > 0:20:54He has literally taken over my passion of cooking.
0:21:08 > 0:21:11The lamb tagine is a beautiful dish.
0:21:11 > 0:21:13Really, it's a dish that you would really only want to cook
0:21:13 > 0:21:17for a number of people because you can put quite a lot in a tagine.
0:21:17 > 0:21:19And it's one that the whole family can love from old to young.
0:21:20 > 0:21:22It'll bring people together.
0:21:36 > 0:21:39I'm going to make a cardamom tuile biscuit.
0:21:39 > 0:21:41Right, first thing, I've got icing sugar,
0:21:41 > 0:21:44which I'm going to cream with some unsalted butter.
0:21:46 > 0:21:49Fold in the flour, followed by the beaten egg whites.
0:21:50 > 0:21:52And vanilla extract.
0:21:54 > 0:21:57And just beat this until it's smooth and there's no lumps.
0:21:58 > 0:21:59Look at that. Beautiful.
0:21:59 > 0:22:02While Dave's doing that, I've taken the top off,
0:22:02 > 0:22:05I've taken the bottom off, and I'm just taking the skin off.
0:22:05 > 0:22:06And then we're going to take the eyes out.
0:22:07 > 0:22:10Sounds quite brutal, really, doesn't it?
0:22:10 > 0:22:12- It does a bit. - Maybe it's his accent.
0:22:12 > 0:22:14I think it is.
0:22:14 > 0:22:16The eyes, which is these bits, you don't want to eat.
0:22:16 > 0:22:20So what you do is, on a diagonal line, right across the pineapple,
0:22:20 > 0:22:22you just take it out.
0:22:22 > 0:22:26So you're cutting a little V in the pineapple...
0:22:28 > 0:22:31..like that, and you just pop the eyes out.
0:22:33 > 0:22:36See? And it also gives your pineapple a lovely shape.
0:22:38 > 0:22:40And that's the texture you want.
0:22:41 > 0:22:42No lumps.
0:22:43 > 0:22:46Now, we just pop that to rest in the fridge for an hour.
0:22:46 > 0:22:51But, we're not going to have to wait an hour because, shazam!
0:22:52 > 0:22:55Here's one I got to rest earlier.
0:22:55 > 0:22:58- That's brilliant.- I know, I know. It's magic!
0:22:58 > 0:23:02Now, to make these tuiles, I need some apparatus.
0:23:02 > 0:23:05An old plastic lid, a pair of scissors,
0:23:05 > 0:23:08two cans with a rolling pin stuck on the top,
0:23:08 > 0:23:12some silicon baking parchment, and a couple of palette knives.
0:23:12 > 0:23:15So, what we need to do is to make a teardrop shape.
0:23:15 > 0:23:17I've marked that out on to the plastic lid
0:23:17 > 0:23:20and I'm going to cut it out very, very accurately.
0:23:21 > 0:23:22I went to art school, you know?
0:23:23 > 0:23:25You wouldn't be able to tell.
0:23:26 > 0:23:28Right, anyway, the pineapple.
0:23:28 > 0:23:30Cut it into thick slices now.
0:23:31 > 0:23:35Place the template down on your baking parchment.
0:23:35 > 0:23:38And you take your biscuit mixture...
0:23:40 > 0:23:44..and use the template to form your biscuit shape.
0:23:47 > 0:23:48And now repeat.
0:23:50 > 0:23:52- Good, isn't it?- Right, while Dave's doing his tuiles,
0:23:52 > 0:23:56I'm just going to put the pineapple into the Demerara sugar.
0:23:56 > 0:23:58Wow.
0:23:59 > 0:24:01Good, thick slices. Don't be frightened.
0:24:03 > 0:24:07Now, the cardamom seeds, or they wouldn't be cardamom tuiles.
0:24:07 > 0:24:08So, you sprinkle...
0:24:11 > 0:24:14..your seeds onto your tuile.
0:24:14 > 0:24:17And pop them into a preheated oven, 180 Celsius,
0:24:17 > 0:24:21for between five and ten minutes, so, let's go for seven.
0:24:21 > 0:24:24And while Dave's doing that, I've got some whipping cream here.
0:24:24 > 0:24:26And this is just for presentation and for serving,
0:24:26 > 0:24:28but it's so lovely, and some coconut cream.
0:24:30 > 0:24:33I'm going to sweeten the cream with some icing sugar.
0:24:34 > 0:24:36Whisk it in.
0:24:42 > 0:24:44And you want to whisk it to soft peaks.
0:24:44 > 0:24:45That'll do, it's grand.
0:24:47 > 0:24:50So, we've got about 50g of butter.
0:24:52 > 0:24:53Put them in the pan.
0:24:55 > 0:24:56Melt it.
0:24:57 > 0:25:00And then once it's melted, wait for the butter to foam.
0:25:00 > 0:25:04At that point, that's when we stick the pineapple in.
0:25:04 > 0:25:11When the butter is foaming, add the pineapple, star anise, lemongrass,
0:25:11 > 0:25:14and lime zest, and brown on both sides.
0:25:14 > 0:25:19You want the sugar to melt onto the pineapple and turn it a dark brown,
0:25:19 > 0:25:21almost black colour.
0:25:21 > 0:25:25It's not going to be burnt, but it's going to be dark.
0:25:25 > 0:25:27- Trust us, it works. - It's going to be caramel.
0:25:27 > 0:25:29Yeah. Right!
0:25:32 > 0:25:35- Beautiful.- Tuiles, lovely. Beautiful, Dave.
0:25:35 > 0:25:37Come off quite easily.
0:25:38 > 0:25:40And hot. Let them...
0:25:42 > 0:25:43That's the ticket.
0:25:46 > 0:25:50And you can buy these tuile hanging devices in most good kitchen shops.
0:25:53 > 0:25:56It's time for the flambe.
0:25:56 > 0:25:59- That looks fantastic.- It does. It's going to...
0:25:59 > 0:26:01What's going to happen is once we start to flambe it, as well, mate,
0:26:01 > 0:26:04it'll just, all the sauce will just go a lot darker, as well,
0:26:04 > 0:26:06so it's going to be great.
0:26:06 > 0:26:11A top tip is just to heat a ladle.
0:26:12 > 0:26:15It's like when you do your Christmas pudding at Christmas.
0:26:15 > 0:26:17That sort of thing.
0:26:17 > 0:26:18That should be hot enough.
0:26:20 > 0:26:21Get that on.
0:26:22 > 0:26:27Now, if it doesn't set fire the first time, just light it.
0:26:31 > 0:26:33- Nice.- Oh!
0:26:33 > 0:26:36Now, you see, what's happening is it's all going really, really dark,
0:26:36 > 0:26:38reducing it even further.
0:26:38 > 0:26:41And that syrup is just going to be so thick and unctuous,
0:26:41 > 0:26:43- it's going to be brilliant.- Lovely.
0:26:43 > 0:26:47See, I get the delicate job making the cardamom tuiles,
0:26:47 > 0:26:49he burns the bloomin' house down.
0:26:51 > 0:26:52That took me quite by surprise.
0:26:56 > 0:27:00- I love it.- Right, these tuiles have cooled down.
0:27:00 > 0:27:03- Look at that.- Oh, Mr Myers!
0:27:03 > 0:27:06Take that off the heat. We'll take the star anise out.
0:27:06 > 0:27:08Look at that. Beautiful, glossy.
0:27:08 > 0:27:11The caramel we'll reserve for plating up.
0:27:13 > 0:27:14That's us.
0:27:14 > 0:27:15- Right, mate.- Right.
0:27:15 > 0:27:18- Tuilage.- Tuilage.- That looks a nice one.
0:27:19 > 0:27:21We have that sweet coconut cream.
0:27:22 > 0:27:25- That's just going to melt.- There's a lot going on in this, isn't there?
0:27:25 > 0:27:26It is, mate, yeah.
0:27:27 > 0:27:28Some of that lovely caramel.
0:27:30 > 0:27:32That's it. Oh! That's it.
0:27:32 > 0:27:34Oh!
0:27:41 > 0:27:42To bring a bit of sunshine...
0:27:44 > 0:27:48..into the dark winter days that we have up here.
0:27:48 > 0:27:50Look at that, Si.
0:27:52 > 0:27:55- Chuffed with that, mate.- I'm absolutely chuffed with it, as well.
0:27:55 > 0:27:56I mean, there's a few processes,
0:27:56 > 0:27:58it's not really that complicated,
0:27:58 > 0:28:02but all those levels of flavour, a bit of finesse.
0:28:02 > 0:28:04It's, it's bloomin' brilliant.
0:28:04 > 0:28:07And isn't that great? That's the diversity of spice,
0:28:07 > 0:28:09both savoury and sweet.
0:28:09 > 0:28:10And very, very neat.