0:00:03 > 0:00:06We've travelled the world and eaten everywhere, from roadside bars
0:00:06 > 0:00:09to restaurants with Michelin stars.
0:00:10 > 0:00:13But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:19Coming into a warm kitchen, filled with the aroma of a tasty meal
0:00:19 > 0:00:20bubbling away.
0:00:21 > 0:00:23It's one of life's great pleasures.
0:00:23 > 0:00:26There's nothing like comfort food
0:00:26 > 0:00:29to put a smile on your face.
0:00:38 > 0:00:41Today, we're transforming everyday ingredients,
0:00:41 > 0:00:45creating comforting dishes that are definitely a cut above.
0:00:48 > 0:00:53It's about great ways to make cheap cuts of meat go further,
0:00:53 > 0:00:56and taste lovely. Cos actually, interestingly,
0:00:56 > 0:00:59cheaper cuts have a deeper taste.
0:00:59 > 0:01:03The thing is, there are some recipes that are particularly suited to
0:01:03 > 0:01:04- cheaper cuts of meat.- Indeed.
0:01:04 > 0:01:06Like, this is pork shoulder.
0:01:06 > 0:01:09We're going to be doing a caramelised Vietnamese pork.
0:01:09 > 0:01:11It's a wonderful dish.
0:01:11 > 0:01:15And the pork shoulder, because of the fatty content, it's better than,
0:01:15 > 0:01:16say, a really expensive loin.
0:01:16 > 0:01:19It's, quite simply, a cut above.
0:01:19 > 0:01:22Well, it is. A cut above in flavour, a cut above in price,
0:01:22 > 0:01:23because it's cheap.
0:01:31 > 0:01:34So, the first thing that we're going to do is we're going to add some oil
0:01:34 > 0:01:36to the pan, coconut oil.
0:01:36 > 0:01:37We're going to add that to the pan,
0:01:37 > 0:01:40and I'm going to fry off, in batches, said pork.
0:01:43 > 0:01:47And I've got four banana shallots, and I'm slicing them.
0:01:48 > 0:01:51The Vietnamese food culture is very interesting.
0:01:51 > 0:01:55About 1,000 years ago, the Chams invaded from India,
0:01:55 > 0:01:59so there's that, kind of, Indian spices got mixed up with, kind of,
0:01:59 > 0:02:00the Chinese influence.
0:02:00 > 0:02:02Then, of course, the French were there for years.
0:02:02 > 0:02:07And some of the best French bread we've had has been in Vietnam.
0:02:07 > 0:02:11So you kind of combine the French with the Indian, with the Chinese,
0:02:11 > 0:02:14and Vietnamese food is this light, delicate, kind of,
0:02:14 > 0:02:17eclectic bouquet of flavour.
0:02:17 > 0:02:18It is.
0:02:18 > 0:02:22For recipes like this, with the caramelised pork,
0:02:22 > 0:02:24we don't want to overpower the flavour,
0:02:24 > 0:02:26which is why we're using a shallot.
0:02:26 > 0:02:30The shallots tend to be slightly sweeter and less overpowering,
0:02:30 > 0:02:31less oniony, you know.
0:02:31 > 0:02:33You cry less with a shallot, as well.
0:02:36 > 0:02:38And you want some nice colour on the pork.
0:02:38 > 0:02:40Yeah, that's perfect, isn't it?
0:02:40 > 0:02:43Right, mate, that's us.
0:02:43 > 0:02:45I don't want the onions to caramelise,
0:02:45 > 0:02:48I want them to be quite soft and just to sweat down a little bit.
0:02:50 > 0:02:53While Dave's doing that, I'm just going to prep the lemon grass.
0:02:53 > 0:02:55Lovely, lovely flavour.
0:02:55 > 0:02:57As these shallots are cooking,
0:02:57 > 0:03:00they're picking up all those lovely cooking juices
0:03:00 > 0:03:01and bits from the pork.
0:03:03 > 0:03:05I think they're just about spot-on, Si.
0:03:05 > 0:03:06Yeah, perfect, man.
0:03:07 > 0:03:10It's time, now, for the garlic and the lemon grass.
0:03:10 > 0:03:12Lovely!
0:03:12 > 0:03:14We have two stalks of lemon grass.
0:03:16 > 0:03:18I've got three cloves of garlic.
0:03:22 > 0:03:23So, take that off the heat.
0:03:23 > 0:03:26The last thing we want to do is burn the garlic.
0:03:26 > 0:03:29And just cook that for another minute or so.
0:03:29 > 0:03:32- The smells are great. - It's starting to build up, isn't it?
0:03:32 > 0:03:35- Mmm.- Now, we've got a teaspoon
0:03:35 > 0:03:36of Chinese five-spice powder.
0:03:41 > 0:03:44And three star anise.
0:03:44 > 0:03:46I mean, funnily enough, star anise is one of the main ingredients
0:03:46 > 0:03:48in five-spice powder.
0:03:48 > 0:03:50- It is.- Just pop those in.- Yep.
0:03:50 > 0:03:55- Two, three.- And now, the caramel part, and that's palm sugar.
0:03:55 > 0:03:58You can either get it in a block, which you have to grate...
0:03:58 > 0:04:01But this is, like, it's kind of fresh, sticky palm sugar.
0:04:01 > 0:04:04And this makes the caramel, the sweet nature of our pork dish.
0:04:06 > 0:04:11And palm sugar in Asian cooking, it has a wonderful, it's sweet,
0:04:11 > 0:04:12but it's not, kind of, sickly, is it?
0:04:12 > 0:04:16No, it's not. I love it, I love it that in Asia they have palm sugar,
0:04:16 > 0:04:18in India they have something called jaggery,
0:04:18 > 0:04:22which is very, very similar, and it's just so, so lovely.
0:04:23 > 0:04:25- Well, there you go, Kingy.- Yeah.
0:04:25 > 0:04:26I think Mr Caramel is in the house.
0:04:26 > 0:04:28- It's happening, dude.- Yeah.
0:04:29 > 0:04:34But it wouldn't be Vietnamese at all without some fish sauce.
0:04:34 > 0:04:37And, Vietnamese fish sauce is very different to the Thai fish sauce.
0:04:38 > 0:04:40It's much, much stronger.
0:04:42 > 0:04:43And this is your seasoning.
0:04:45 > 0:04:48And, lastly, 200ml of water.
0:04:51 > 0:04:56Now, this also helps deglaze the pan, and gets all of those lovely,
0:04:56 > 0:04:59lovely flavours off the bottom of the pan.
0:04:59 > 0:05:01All we do now is return the pork to the pan,
0:05:01 > 0:05:04simmer away gently for about an hour and a half
0:05:04 > 0:05:07until the pork is literally the softest, most unctuous,
0:05:07 > 0:05:09sweetest pork you've ever tasted.
0:05:21 > 0:05:22- Oh, look at that!- Lovely.
0:05:22 > 0:05:26- It's beautiful.- I'm just going to push some of this cori through it.
0:05:26 > 0:05:28It's hard to describe the smell of this.
0:05:28 > 0:05:33It's, like, kind of, caramel mixed with five-spice, with lovely,
0:05:33 > 0:05:34lovely hearty stew.
0:05:34 > 0:05:36It's great.
0:05:36 > 0:05:40- It's all right, isn't it?- And we're just going to serve this with some
0:05:40 > 0:05:43jasmine rice. Keep it nice and simple, because the sauce,
0:05:43 > 0:05:45or the gravy, is pretty spectacular.
0:05:46 > 0:05:49I love it because it's kind of quite thick, isn't it?
0:05:49 > 0:05:51- Yeah, yeah.- Beautiful, man.
0:05:51 > 0:05:53This is more like a dish from Hanoi, isn't it, from the north?
0:05:53 > 0:05:57It is, very much. Well, here's to our trips in Vietnam,
0:05:57 > 0:06:00and a lovely dish with caramelised pork shoulder.
0:06:00 > 0:06:02Yeah. Cheers.
0:06:02 > 0:06:04Memories of Vietnam.
0:06:04 > 0:06:05Mmm.
0:06:05 > 0:06:06Mmm.
0:06:06 > 0:06:08There's only food does that, isn't it?
0:06:08 > 0:06:10- Takes you back.- Mmm!- So nice.
0:06:16 > 0:06:21The secret to creating good grub is using the right ingredients.
0:06:21 > 0:06:24The real work is done by the producers,
0:06:24 > 0:06:27who put all their passion and expertise
0:06:27 > 0:06:30into getting their ingredients just right.
0:06:33 > 0:06:37We've been making cheddar here since about 1890.
0:06:39 > 0:06:42Somerset is such an ideal place for making cheddar.
0:06:42 > 0:06:44I mean, it's the home of cheddar.
0:06:44 > 0:06:47So, the best thing about it is the climate.
0:06:47 > 0:06:51The climate's perfect for producing the best quality grass
0:06:51 > 0:06:55to produce the best quality milk to produce the best quality cheddar.
0:06:57 > 0:07:04We're stood in an underground cheese cellar that we just built,
0:07:04 > 0:07:06and we've got a cheese-turning robot.
0:07:08 > 0:07:13So we've got this unbelievably traditional practice and recipe
0:07:13 > 0:07:15that we're working to, but
0:07:15 > 0:07:18we're dragging it through to the 21st century.
0:07:18 > 0:07:21Cheesemaking's so exciting because every single day is different.
0:07:21 > 0:07:24Especially with making the cheese that we're making.
0:07:24 > 0:07:28It's raw milk, so every single day is different.
0:07:28 > 0:07:31I've got to be reactive to the milk that's coming in.
0:07:32 > 0:07:35Acidity might be slightly different, the fat, the protein,
0:07:35 > 0:07:39and you're constantly working in that dairy, to try and guide it
0:07:39 > 0:07:43and push it in the direction that you really want it to go into.
0:07:43 > 0:07:46When you make cheese, you need ten litres of milk
0:07:46 > 0:07:49to one kilo of cheese,
0:07:49 > 0:07:52so the rest of that, you know, is all wastage.
0:07:52 > 0:07:56This is whey. It'll be potentially going away for pig feed
0:07:56 > 0:07:59or being spread back on the land,
0:07:59 > 0:08:02but there's still some amazing nutritional value on that.
0:08:03 > 0:08:07So I decided to actually do some experiments with making ricotta.
0:08:07 > 0:08:10Lucky enough, I had a guy in doing work experience
0:08:10 > 0:08:13who's an Italian mozzarella and ricotta maker
0:08:13 > 0:08:16and he showed me a very basic recipe of ricotta making,
0:08:16 > 0:08:18and so we developed it
0:08:18 > 0:08:21and we've managed to make something totally unique to us.
0:08:25 > 0:08:29To make ricotta, we use the whey from our cheddar-make
0:08:29 > 0:08:33and we transfer that into vats,
0:08:33 > 0:08:37which are really efficient at actually putting heat into the whey
0:08:37 > 0:08:39as fast as possible.
0:08:40 > 0:08:44We get to about 70 degrees Celsius and then we add some salt.
0:08:44 > 0:08:49Then we add some starter culture and that shocks the whole vat.
0:08:49 > 0:08:54And those smaller particles of ricotta suddenly kind of
0:08:54 > 0:08:58get redistributed and then start to group together into larger,
0:08:58 > 0:09:01almost snowflakes of ricotta
0:09:01 > 0:09:05and then they just really gently rise to the surface.
0:09:05 > 0:09:10Then we allow this crust to form on the surface of the ricotta
0:09:10 > 0:09:12for about 15 minutes to half an hour,
0:09:12 > 0:09:17and then we gently take a basket mould
0:09:17 > 0:09:20and just gently scoop out some ricotta,
0:09:20 > 0:09:24place that on a table and then ladle the rest on top.
0:09:24 > 0:09:26All I'm trying to do, is I'm trying to be really,
0:09:26 > 0:09:30really delicate while I'm scooping the ricottas out,
0:09:30 > 0:09:32so you retain that beautiful texture.
0:09:33 > 0:09:36The other bit that I really like is actually just tasting it.
0:09:36 > 0:09:38You know, you've got to just nip in
0:09:38 > 0:09:40and have a little bit of a taste of it.
0:09:40 > 0:09:43It's got that kind of lemony, citrusy,
0:09:43 > 0:09:46but also this base note of that creaminess, as well.
0:09:48 > 0:09:50Ricotta's like a flavour carrier.
0:09:50 > 0:09:51You can chuck anything into ricotta.
0:09:51 > 0:09:55You can use it with savoury foods, you can put it in quiches,
0:09:55 > 0:09:58you can just whack it on toast, bruschetta.
0:09:58 > 0:10:03You can do it as really simply as to just put a bit of honey
0:10:03 > 0:10:07over the top and then have that as a dessert or a morning pick-me-up.
0:10:07 > 0:10:09You know, that is ace.
0:10:29 > 0:10:32I'm going to make the tomato sauce to go with Dave's gnudi.
0:10:32 > 0:10:33It's an arrabiata.
0:10:33 > 0:10:36- It is an arrabiata.- One of your faves, isn't it, mate?
0:10:36 > 0:10:39It so is, yeah, because I've got a topknot and I'm hip and trendy
0:10:39 > 0:10:40and I live in London.
0:10:40 > 0:10:42Ya, do you wear corduroy trousers?
0:10:42 > 0:10:47- Ya.- Ya!- Now, the ricotta's sometimes wet, so this...- It's been, kind of,
0:10:47 > 0:10:50over a sieve, so that we've got the solids.
0:10:50 > 0:10:55To that, I need to add about 50g or so of Parmesan cheese.
0:10:55 > 0:10:56It's where cheese meets cheese.
0:10:56 > 0:10:59So, arrabiata, very, very simple.
0:10:59 > 0:11:01What we do is, we start it off with some olive oil,
0:11:01 > 0:11:02we're going to gently heat that in the pan
0:11:02 > 0:11:05and we're going to grate some garlic
0:11:05 > 0:11:08and we're going to cook the garlic down for about 2-3 minutes.
0:11:08 > 0:11:11Now, we don't want any colour on it, we want it to infuse the oil.
0:11:11 > 0:11:14To the ricotta and the Parmesan, some nutmeg.
0:11:16 > 0:11:18It's great to be grating together, Si.
0:11:18 > 0:11:21Oh, yeah, Dave, yeah. Cos we're just hip and hipsters.
0:11:21 > 0:11:23Because together we're great.
0:11:23 > 0:11:25And one egg yolk.
0:11:28 > 0:11:30That goes in.
0:11:30 > 0:11:32And I put in some flour.
0:11:32 > 0:11:36Now, you can make the gnudi without flour, if you're making, like,
0:11:36 > 0:11:37super-skinny gnudi.
0:11:37 > 0:11:40But I like a little bit of weight in them,
0:11:40 > 0:11:43but nowhere near the flour you'd have in gnocchi.
0:11:43 > 0:11:45No.
0:11:45 > 0:11:46A bit of a stir through.
0:11:47 > 0:11:51And see how we get on with the flour. We can always add more but we can't take it out.
0:11:51 > 0:11:55- You're not wrong.- I mean, ricotta has a lovely character.
0:11:55 > 0:11:59It's very often overlooked, but, like, with spinach in ravioli,
0:11:59 > 0:12:03with cannelloni, it's soft, it's unctuous, it's slightly sweet,
0:12:03 > 0:12:06which is great, cos the Parmesan is sharp and big.
0:12:06 > 0:12:08And it's that textural difference, as well, isn't it?
0:12:08 > 0:12:11It's so lovely, so lovely.
0:12:11 > 0:12:16That's about 80-100 grams of flour, but I'm just doing it by eye,
0:12:16 > 0:12:19cos what I want to do is I want to make it stiff enough to roll out.
0:12:19 > 0:12:21Now, you can make gnudi,
0:12:21 > 0:12:24which are basically just like spoonfuls of fluff,
0:12:24 > 0:12:29but, being a Virgo, I like formed gnudi.
0:12:29 > 0:12:34I like to roll it out, chill it and cut it into discs, so on the plate,
0:12:34 > 0:12:36- it looks like...- Neat?
0:12:36 > 0:12:38Neat. I don't like untidy.
0:12:40 > 0:12:42There we go.
0:12:42 > 0:12:43A bit of flour on the table.
0:12:46 > 0:12:48So, let's try and roll this out.
0:12:50 > 0:12:54I want two, kind of, sausages, and it's not easy.
0:12:54 > 0:12:57No, it's not easy, mate. You're doing a sterling job.
0:12:57 > 0:12:58Pat it.
0:12:59 > 0:13:01Chilli flakes, in with the garlic.
0:13:03 > 0:13:08See, it is perfectly possible, just with a light touch, we have, like,
0:13:08 > 0:13:09a gnudi sausage.
0:13:11 > 0:13:14And so it doesn't stick we use a lot of semolina.
0:13:14 > 0:13:16So, pop that on there, like so.
0:13:16 > 0:13:18Nicely done, Mr Myers.
0:13:18 > 0:13:20And repeat.
0:13:20 > 0:13:22So, we've got our olive oil, we've got our garlic,
0:13:22 > 0:13:25and now we're going to put the passata in.
0:13:26 > 0:13:29And I've got my second gnudi sausage.
0:13:29 > 0:13:32So we pop that in the semolina, like so.
0:13:33 > 0:13:36And pop it in the fridge for a couple of hours to firm up.
0:13:36 > 0:13:39So, the arrabiata sauce, what we're going to do,
0:13:39 > 0:13:41it needs to be the right consistency for the gnudi.
0:13:41 > 0:13:44You want it to cling a little bit, so,
0:13:44 > 0:13:48we're not going to really thicken it up, we just want that halfway,
0:13:48 > 0:13:52- kind of, mark.- You've got a really nice texture on that sauce, Si.
0:13:52 > 0:13:54Yeah, it's lush, isn't it?
0:13:54 > 0:13:57I think we're there. Now, there's a mate of ours, she always said,
0:13:57 > 0:13:59if you're making an arrabiata, or any tomato sauce,
0:13:59 > 0:14:04what you do to finish it, always finish it, once the cooking's over,
0:14:04 > 0:14:06with some olive oil.
0:14:07 > 0:14:10And it just lifts all those flavours,
0:14:10 > 0:14:13you get the beautiful flavour of the oil, it just looks great.
0:14:13 > 0:14:16- Look at that, look at the difference, Dave.- Oh, aye.
0:14:16 > 0:14:18Now, I'm going to do these in, probably, two batches.
0:14:18 > 0:14:21Take your gnudi, and with a sharp knife, just cut discs.
0:14:21 > 0:14:23Don't worry about compressing too much.
0:14:23 > 0:14:26Now, dust these in semolina, you can put them all in.
0:14:27 > 0:14:29Like so.
0:14:29 > 0:14:32And we pop them to poach for about four minutes.
0:14:32 > 0:14:35When they float to the top, they're done.
0:14:35 > 0:14:38- Fantastic.- They're sinking well.
0:14:38 > 0:14:41It's more a poaching process, it's not a mad boil.
0:14:41 > 0:14:44I do the same thing when I'm doing ravioli, you know,
0:14:44 > 0:14:47I want it to cook through, I don't want them to split.
0:14:47 > 0:14:48Look, have a look!
0:14:48 > 0:14:50That one's got his snorkel out.
0:14:50 > 0:14:52- Yeah.- "I'm coming up for air!"
0:14:53 > 0:14:55Said the gnudi.
0:14:55 > 0:14:58- Right, mate, I'm just going to put little bit of oil...- Yeah.
0:14:58 > 0:14:59..on this plate.
0:15:00 > 0:15:03- Oh, wow, they're really light, Dave. - Yeah, they are, aren't they?
0:15:03 > 0:15:05They're so light and yet they look substantial.
0:15:05 > 0:15:08- They do.- The flavour is very, very subtle,
0:15:08 > 0:15:10and very tasty with the Parmesan, though.
0:15:10 > 0:15:13It kind of doesn't get much better.
0:15:13 > 0:15:15Then we just pop the rest of your gnudi in.
0:15:17 > 0:15:21They have this saying in Italy, "a watched gnudi never floats."
0:15:21 > 0:15:22So, just look away.
0:15:24 > 0:15:25You're staring.
0:15:26 > 0:15:29- You can't help it, though, can you? - They're lovely, aren't they?
0:15:31 > 0:15:33Right, Mr Myers. A pool?
0:15:33 > 0:15:34A pool.
0:15:38 > 0:15:39That's it, lovely.
0:15:41 > 0:15:42Some basil.
0:15:44 > 0:15:45Lush, man.
0:15:47 > 0:15:48More Parmesan!
0:15:52 > 0:15:55You think about ricotta in the cheese industry,
0:15:55 > 0:15:57it was going to be thrown away,
0:15:57 > 0:16:01but the Italians have caught on that it's really rather lovely.
0:16:01 > 0:16:02And I think the gnudi dish,
0:16:02 > 0:16:05it's made that humble cheese be a cut above.
0:16:05 > 0:16:09- Definitely that.- Look at that! - Lovely. Lovely plate of food.
0:16:09 > 0:16:11- Yeah.- And just to finish, mate...
0:16:11 > 0:16:12Yeah.
0:16:12 > 0:16:13Yes!
0:16:14 > 0:16:16- Thank you, sir.- Thank you.
0:16:27 > 0:16:30You know, after watching this, it'd be very "rudi"
0:16:30 > 0:16:31not to make our gnudi!
0:16:41 > 0:16:44Britain has an army of creative chefs, who, day after day,
0:16:44 > 0:16:49send out sensational dishes to customers in their restaurants.
0:16:49 > 0:16:52They work long hours toiling over their stoves.
0:16:52 > 0:16:56But back at home, what's their idea of comfort food?
0:16:59 > 0:17:02I'm Freddy Bird, I'm the head chef here at the Lido in Bristol.
0:17:02 > 0:17:04Check on, one tortilla, one courgette salad, please.
0:17:04 > 0:17:06Two checks are sitting there.
0:17:06 > 0:17:08Everything we prepare is cooked either over
0:17:08 > 0:17:09charcoal or in the wood oven.
0:17:10 > 0:17:13Fire, you get the smell, you get the sounds,
0:17:13 > 0:17:15you get the heat, you get the feel.
0:17:16 > 0:17:18I can't think I'd cook any other way.
0:17:18 > 0:17:20One ajoblanco, one baked crab,
0:17:20 > 0:17:23follow one salmon, one mezze, please.
0:17:23 > 0:17:26Food, for me, is bringing people together and making people happy.
0:17:26 > 0:17:28It's that thing, you sit down at home,
0:17:28 > 0:17:30the rare occasions you get to sit down as a family,
0:17:30 > 0:17:32everything happens around food.
0:17:32 > 0:17:36After a long day, I like to keep it pretty simple.
0:17:36 > 0:17:37One-pot wonder, if you like,
0:17:37 > 0:17:40that I can chuck in the middle of the table,
0:17:40 > 0:17:42tear up some bread and dip in and share it out amongst
0:17:42 > 0:17:43Ness and the kids.
0:17:45 > 0:17:47So, this is my kitchen.
0:17:47 > 0:17:50A far cry from the Lido.
0:17:50 > 0:17:52No wood oven, sadly.
0:17:52 > 0:17:54But all the usual bits and bobs, gadgets and gizmos,
0:17:54 > 0:17:57gas stove and a nice, big, open space
0:17:57 > 0:17:59where the kids can see us cook and where we can all hang out
0:17:59 > 0:18:01together as a family.
0:18:01 > 0:18:03Today, I'm going to cook ourselves a nice,
0:18:03 > 0:18:05sort of, fish stew.
0:18:05 > 0:18:09I've got some mussels, got a bit of hake in there, got some tomatoes,
0:18:09 > 0:18:10bit of leftover aioli.
0:18:10 > 0:18:13Chuck it all together, bit of wild oregano.
0:18:13 > 0:18:16Big thing in the middle of the table, everyone can tuck in,
0:18:16 > 0:18:17maybe get my boy to eat a little bit.
0:18:17 > 0:18:19I'm not sure, let's see what happens.
0:18:21 > 0:18:25Food-wise, you know, I'm still keen to cook.
0:18:25 > 0:18:28I have my days where I'm also very happy to put my feet up
0:18:28 > 0:18:30and order a pizza.
0:18:30 > 0:18:34Yeah, a little less fussy when I get home, but still great ingredients.
0:18:40 > 0:18:42When it comes to home cooking, I suppose I like to keep it
0:18:42 > 0:18:43pretty simple.
0:18:43 > 0:18:46Always got lots of garlic in the house and in the evenings
0:18:46 > 0:18:52when I come home, it'll be a simple little stew or a nice salad.
0:18:52 > 0:18:55In the winter, lots of slow-cooky stuff that maybe I can then reheat
0:18:55 > 0:18:56another day of the week.
0:18:56 > 0:18:58It's not, you know, it's not complicated stuff,
0:18:58 > 0:19:01it's just simple, easy, nice ingredients.
0:19:01 > 0:19:03So, yeah, pretty varied.
0:19:03 > 0:19:07So just wild oregano, slightly dry, but it's just got a lovely...
0:19:07 > 0:19:10Just such a perfumed and peppery...
0:19:10 > 0:19:11smell and flavour.
0:19:11 > 0:19:12Lovely, really lovely.
0:19:18 > 0:19:21And the sauce is just from the tomatoes.
0:19:24 > 0:19:25That's a beautiful moment, I love that.
0:19:25 > 0:19:26And it's the smell as well,
0:19:26 > 0:19:29you just get hit with the oregano and the garlic.
0:19:29 > 0:19:31I'm going to put just a little splash of white wine as well.
0:19:31 > 0:19:34That'll boil off all the booze in that, just a little splash,
0:19:34 > 0:19:37just to make it a bit saucier and then I'll chuck the mussels
0:19:37 > 0:19:40into there. But the smell from that is...
0:19:40 > 0:19:41That's what it's all about.
0:19:48 > 0:19:49There we go.
0:19:49 > 0:19:50That'll do, that's probably enough.
0:19:50 > 0:19:54So, we're going to chuck a few of those chickpeas in as well.
0:19:56 > 0:19:59A couple of nice prawns in there, just to make it a bit more exciting.
0:19:59 > 0:20:05But you've also got delicious, cheap mussels, chickpeas to bulk it up,
0:20:05 > 0:20:07hake, you could use cod, you can use coley,
0:20:07 > 0:20:10you can use any cheap white fish.
0:20:10 > 0:20:12The sauce is going to give all the flavour,
0:20:12 > 0:20:15the fish is going to suck it all up. That's, you know, that's...
0:20:15 > 0:20:18This is how you make nice, cheap ingredients taste great.
0:20:18 > 0:20:21It's bags of flavour in your sauce, pack that, you know...
0:20:21 > 0:20:22It really packs a punch.
0:20:22 > 0:20:25That looks banging, really lovely, definitely.
0:20:25 > 0:20:28I think they're going to enjoy that.
0:20:28 > 0:20:30And you can serve it.
0:20:30 > 0:20:31This looks delicious.
0:20:31 > 0:20:33What do you think?
0:20:33 > 0:20:34It looks delicious.
0:20:34 > 0:20:36- Yeah?- Delicious.
0:20:36 > 0:20:38I like the look of the tomatoes and the prawns.
0:20:38 > 0:20:39Mmm!
0:20:42 > 0:20:46- Good boy.- Good boy! Is it nice?
0:20:46 > 0:20:48Family cooking, especially for me, you know, I think, you know,
0:20:48 > 0:20:50want to feed them cheaply, want to get them filled up,
0:20:50 > 0:20:52this is a good way of doing it.
0:21:10 > 0:21:13It's a very, very simple process, caramel,
0:21:13 > 0:21:16but people lose patience with it, and I can understand why because I
0:21:16 > 0:21:17have, on several occasions.
0:21:17 > 0:21:20And puff pastry, it's a very, very simple process.
0:21:20 > 0:21:23I've bought a block and got it out of the fridge.
0:21:23 > 0:21:24- It's good, though...- It is.
0:21:24 > 0:21:26- To be fair. - Frozen puff's all right.
0:21:26 > 0:21:28So, a little bit of heat in your pan, initially.
0:21:28 > 0:21:31Little bit of flour on your table, initially.
0:21:31 > 0:21:34And then what you do,
0:21:34 > 0:21:38- you put the sugar in, and the key is patience.- Mm.
0:21:38 > 0:21:40And you let it go. You can swirl it,
0:21:40 > 0:21:44a little bit, but you never stir it.
0:21:45 > 0:21:49First, roll out your puff pastry, and with a tarte tatin,
0:21:49 > 0:21:53we need to make the pastry a circle, just a little bit smaller than this,
0:21:53 > 0:21:57and there's a tucking-in process, which we'll explain as we go.
0:21:57 > 0:21:58So, caster sugar.
0:22:00 > 0:22:01And just leave it.
0:22:02 > 0:22:03Just use this for a template.
0:22:08 > 0:22:12And I don't quite want it as big as that, so I'll just go in about less
0:22:12 > 0:22:14than a centimetre, and use that as a guide.
0:22:17 > 0:22:19Look at that. Beautiful.
0:22:21 > 0:22:24Now, one of the ingredients we're using to elevate the humble banana,
0:22:24 > 0:22:27you know, up the food chain, is some cardamom.
0:22:27 > 0:22:31So, I just need the black seeds out the middle of these green husks.
0:22:31 > 0:22:34So, I'm going to give it a whack and pick the seeds out.
0:22:38 > 0:22:42You know when I was talking before about swirling the caramel?
0:22:42 > 0:22:44Just keep doing it like that.
0:22:44 > 0:22:46Don't do it too often.
0:22:46 > 0:22:48- You know, Kingy, If I was a fruit... - Yeah?
0:22:48 > 0:22:51..I'd want to be a banana.
0:22:51 > 0:22:52If you were a fruit, what would you be?
0:22:52 > 0:22:55- Mango.- Mango?
0:22:55 > 0:22:57Yeah. I like them.
0:22:57 > 0:22:59- What, a big stone in the middle? - Yeah!
0:23:01 > 0:23:03- How's your caramel? - It's getting there.
0:23:03 > 0:23:05Give me the countdown for when I'll cook the 'nanas.
0:23:05 > 0:23:07Right, you count down now, man.
0:23:07 > 0:23:08All right. That's me cardamoms.
0:23:08 > 0:23:11I'm just going to give those seeds a bash.
0:23:11 > 0:23:15- Oh, look at that. That's nice caramel.- Oh, aye.
0:23:15 > 0:23:17Oh, yeah.
0:23:17 > 0:23:20- That's what we're after.- It's even the definition of caramel coloured,
0:23:20 > 0:23:23isn't it? Right, take...
0:23:24 > 0:23:26..a bunch of bananas.
0:23:27 > 0:23:32Now, what I'm going to do is, I've taken the caramel off the heat.
0:23:32 > 0:23:35It's now completely melted at the colour that we want.
0:23:36 > 0:23:39And I'm going to drop in 75g of butter.
0:23:39 > 0:23:40Now, it'll start to bubble.
0:23:40 > 0:23:43Let it melt, and then whisk it into the caramel.
0:23:45 > 0:23:48- It's kind of butterscotch, isn't it? - Yeah, lovely.
0:23:48 > 0:23:50Right, about two centimetre lengths.
0:23:52 > 0:23:54Just start to whisk the butter in.
0:23:58 > 0:24:00Now, this has no heat here now,
0:24:00 > 0:24:03other than what's left in the sugar and the pan.
0:24:05 > 0:24:09And then you pour this lovely butter caramel
0:24:09 > 0:24:11into our tarte tatin dish.
0:24:20 > 0:24:24- Good job, Kingy.- Lovely. - Right, so we just start out.
0:24:24 > 0:24:26Oh, we're going from the outside in, right? OK.
0:24:26 > 0:24:28- Yes.- No probs.
0:24:28 > 0:24:31Be careful with the caramel, it is seriously hot.
0:24:31 > 0:24:36- Yes.- But you want your bananas to be upright, loud and proud.
0:24:36 > 0:24:39- This just looks great, doesn't it? - Yeah!
0:24:39 > 0:24:42- Yeah.- It's a cut above, Kingy. - It is, dude, it is.
0:24:43 > 0:24:44And there's two bits left over.
0:24:44 > 0:24:46Well, you know what we're going to do?
0:24:46 > 0:24:48Split it! Ha-ha!
0:24:48 > 0:24:50Now, the good stuff.
0:24:50 > 0:24:52Cardamom seeds, just sprinkle...
0:24:53 > 0:24:54..a little loveliness
0:24:55 > 0:24:57over your 'nanas.
0:25:00 > 0:25:01Now some orange zest.
0:25:08 > 0:25:11Take the pastry,
0:25:11 > 0:25:13pop the disc on your 'nana,
0:25:15 > 0:25:16and just kind of tuck it under.
0:25:20 > 0:25:22Prick it lightly all over with a fork.
0:25:25 > 0:25:27And that goes into a preheated oven
0:25:27 > 0:25:32at 180 Celsius for about 40 to 45 minutes,
0:25:32 > 0:25:38which gives us time to make a big pan of fresh chocolate custard.
0:25:38 > 0:25:40Oh!
0:25:40 > 0:25:43Bananas, chocolate, custard, oh!
0:25:43 > 0:25:45I should coco!
0:25:45 > 0:25:46There you are, David.
0:25:47 > 0:25:50Let's clear down and get all the bits out that we need.
0:25:50 > 0:25:53When the big hand is on the four, it's done.
0:25:53 > 0:25:54Excellent.
0:26:00 > 0:26:03Well, bananas and custard go together like Si and Dave.
0:26:03 > 0:26:05- They do.- But this is chocolate custard.
0:26:05 > 0:26:07Very easy, very simple,
0:26:07 > 0:26:10and the perfect accompaniment to our pimped-up 'nana.
0:26:10 > 0:26:12Milk, cream.
0:26:14 > 0:26:15I need four egg yolks.
0:26:17 > 0:26:20And all I'm doing is going to heat this
0:26:20 > 0:26:23milk and cream to just below
0:26:23 > 0:26:26boiling point.
0:26:26 > 0:26:29Caster sugar goes in with the egg yolks.
0:26:29 > 0:26:30Cocoa powder.
0:26:30 > 0:26:35So it thickens up nicely and doesn't split, a teaspoon of cornflour.
0:26:35 > 0:26:36Beautiful.
0:26:40 > 0:26:42And we whisk this together.
0:26:48 > 0:26:49- I'll dribble.- Right.
0:26:50 > 0:26:52- Watch your hands, mate, this is hot. - Sorry.
0:26:58 > 0:27:00Lovely. And we turn it to the pan.
0:27:04 > 0:27:05There we go.
0:27:05 > 0:27:08Now, at this point, you've got to stir it continuously.
0:27:09 > 0:27:12It's a little bit of effort but it's worth it.
0:27:12 > 0:27:14Oh, look at that, it's thickening up lovely.
0:27:14 > 0:27:17- Oh, aye. - A lovely gloss and sheen on it.
0:27:17 > 0:27:18Fab.
0:27:20 > 0:27:23Just in time for our tarte nanan.
0:27:23 > 0:27:26Oh, I say, matron, that's grown!
0:27:26 > 0:27:28I love this bit, you see.
0:27:28 > 0:27:31You are going to come out of this pot!
0:27:31 > 0:27:34You are a banana tarte tatin!
0:27:34 > 0:27:36What are you? Ha!
0:27:36 > 0:27:39Banana tarte tatin.
0:27:39 > 0:27:42- Is it out?- Yes!- Yes!
0:27:42 > 0:27:45Look at that! It's so lustrous and tasty.
0:27:45 > 0:27:48And look, chocolate custard!
0:27:48 > 0:27:51The banana tarte tatin, Dave.
0:27:51 > 0:27:53With chocolate custard.
0:27:53 > 0:27:59I mean, this is a cut above your average banana dessert.