0:00:02 > 0:00:03'This is my good friend, Tony Singh.
0:00:04 > 0:00:09'He's an Edinburgh boy and one of Scotland's finest chefs.'
0:00:09 > 0:00:11Service!
0:00:11 > 0:00:15'This is my good friend, Cyrus Todiwala, OBE.
0:00:15 > 0:00:17'He came from Bombay 20 years ago
0:00:17 > 0:00:21'and nowadays, he even cooks for Her Majesty, the Queen.'
0:00:21 > 0:00:22Britain on a plate.
0:00:22 > 0:00:26'We both love this beautiful country of ours.
0:00:26 > 0:00:27'Even its weather.
0:00:29 > 0:00:32'And British food is the best in the world.
0:00:32 > 0:00:34'But sadly, in most British homes,
0:00:34 > 0:00:37'spices are banished to the back of the cupboard.'
0:00:37 > 0:00:42That's 2010. That's 2009. Bought in 2001.
0:00:42 > 0:00:44Oh, dear. It's vintage!
0:00:44 > 0:00:49'We want to spread the joy of spices. Spices are not just hot. They're
0:00:49 > 0:00:54'the simplest way to add a whole array of drama and flavour to food.'
0:00:54 > 0:00:55Mm!
0:00:55 > 0:00:56'So we've got an idea.
0:00:57 > 0:00:59'We're going to travel the country to show
0:00:59 > 0:01:03'how spices can make British food even more delicious.'
0:01:03 > 0:01:05Star anise and apple crumble.
0:01:05 > 0:01:08What about fish and chips with spicy batter?
0:01:08 > 0:01:09'We are going to...
0:01:09 > 0:01:11'..Spice up Britain!'
0:01:11 > 0:01:13I love every lick of it, sir!
0:01:15 > 0:01:16I like it!
0:01:20 > 0:01:23'This time, we've come to Suffolk to give a sprinkling of spice
0:01:23 > 0:01:26'magic to some of the region's best produce.'
0:01:26 > 0:01:29Come on, now! Spiced strawberries!
0:01:29 > 0:01:31'We'll show how coriander,
0:01:31 > 0:01:35'cumin and turmeric create the most splendidly delicious beefburger.'
0:01:37 > 0:01:41'We'll add a sparkle to apple crumble with exotic star anise.
0:01:41 > 0:01:44'And we are risking severe disapproval
0:01:44 > 0:01:47'by spicing up a National Trust afternoon tea.'
0:01:49 > 0:01:52Ooh, there's a definite bite on that one!
0:01:54 > 0:01:57These are the fertile plains of East Suffolk.
0:01:57 > 0:02:00In the summertime, they're awash with vibrant yellow flowers.
0:02:03 > 0:02:08Beautiful fields producing some of the best oil man can have,
0:02:08 > 0:02:10delicious organic rapeseed oil.
0:02:11 > 0:02:15Us Brits are finally waking up to the qualities of this rapeseed oil,
0:02:15 > 0:02:18spending almost 20% more on it this year than last.
0:02:20 > 0:02:23And honestly speaking, I think it's much, much better than olive oil
0:02:23 > 0:02:25for many, many reasons.
0:02:25 > 0:02:29Cooks better, it has great flavour, great taste, great aroma,
0:02:29 > 0:02:30great body.
0:02:31 > 0:02:33Warm it with lovely spices
0:02:33 > 0:02:36and it'll turn a simple snack into a glorious feast.
0:02:37 > 0:02:38Come on, Chef. Let's go.
0:02:40 > 0:02:42Where the bloody hell are you, man?
0:02:44 > 0:02:45Ha-ha!
0:02:51 > 0:02:55Look what I have here, Chef. This super oil.
0:02:55 > 0:03:00You've got to do something with it. Super gold in a bottle.
0:03:00 > 0:03:03I have a crunching plan for that, Chef. Chicken wings.
0:03:03 > 0:03:04Chicken wings?
0:03:04 > 0:03:05HE CLUCKS LIKE A CHICKEN
0:03:07 > 0:03:09With that oil, we're going to make you these lovely,
0:03:09 > 0:03:12golden, crunchy, crispy chicken wings.
0:03:12 > 0:03:14- Shall we start?- Absolutely right.
0:03:16 > 0:03:19'This is our take on a take-away. We're going to cook the wings
0:03:19 > 0:03:24'in an unusual way, in rapeseed oil spiced with cinnamon sticks.
0:03:24 > 0:03:27'Cinnamon gives chicken an exotic sweetness that really brings
0:03:27 > 0:03:28'out the flavour of the meat.
0:03:30 > 0:03:34'This is a slow, luxurious recipe - a far cry from fast food.
0:03:34 > 0:03:37'To start, we're making a salty marinade called a cure.'
0:03:39 > 0:03:44So what we need to do is we're going to put salt on them
0:03:44 > 0:03:47to take some of the moisture out so it's crispy,
0:03:47 > 0:03:50but while we're drawing out the moisture, we want to add flavour.
0:03:50 > 0:03:55So we're going to use ginger, garlic, thyme...
0:03:55 > 0:03:56Aha!
0:03:56 > 0:04:01..salt and my favourite, and yours, the dried red chilli.
0:04:01 > 0:04:04'Oh, yes! Dried red chilli!'
0:04:05 > 0:04:08'Roughly chop a bulb of garlic and a bunch of thyme
0:04:08 > 0:04:11'and bash it up a bit in a mortar and pestle.'
0:04:11 > 0:04:13And then we're going to grate ginger.
0:04:13 > 0:04:15I like grating it. I don't want a puree. I don't want too much
0:04:15 > 0:04:18ginger flavour in there. I want it subtly flavoured.
0:04:18 > 0:04:19And we grate it, skin on.
0:04:19 > 0:04:22'The way spices are prepared affect their flavour,
0:04:22 > 0:04:23'and ginger is no different.
0:04:23 > 0:04:25'Its potency comes from its juice.
0:04:25 > 0:04:29'Grating it, you'll get a delicate zing that won't be overpowering.'
0:04:29 > 0:04:31- That good enough?- Perfect.
0:04:31 > 0:04:33- Put this in.- Bash it as well?
0:04:33 > 0:04:34Just a little.
0:04:34 > 0:04:36'Add six tablespoons of salt.
0:04:36 > 0:04:38'This will draw the moisture out of the chicken
0:04:38 > 0:04:41'so the skin'll be crispy when it goes in the oven.
0:04:41 > 0:04:43'We'll be wiping the cure off once it's done its job,
0:04:43 > 0:04:46'so don't worry about it being too salty.'
0:04:46 > 0:04:50And now, when coming to use chilli -
0:04:50 > 0:04:53you know this - dry rather than fresh.
0:04:53 > 0:04:57- Whole ones add a bit of heat but more flavour, a depth.- True.
0:04:57 > 0:05:01- If you use crushed completely, very hot.- Yup.- We're going in between.
0:05:01 > 0:05:02So if you can tear up six.
0:05:02 > 0:05:05One, two, three...
0:05:05 > 0:05:07'When chillies are dried, their fresh, ripe juices
0:05:07 > 0:05:09'become more concentrated.
0:05:09 > 0:05:13'Like a well-aged wine, they develop rich, more complex flavours
0:05:13 > 0:05:16'and an earthy sweetness.'
0:05:16 > 0:05:18Put the chillies in. Tear them and just fold it through.
0:05:18 > 0:05:20No more bashing. No more bashing.
0:05:20 > 0:05:21No more bashing.
0:05:22 > 0:05:24Go for the muscles.
0:05:24 > 0:05:25OK. So...
0:05:26 > 0:05:28- Oh, can you smell that?- Lovely!
0:05:29 > 0:05:31Thank you.
0:05:31 > 0:05:34We'll give this a mix and pop it in the fridge for six hours minimum.
0:05:34 > 0:05:36Overnight's better, but six hours is good enough.
0:05:37 > 0:05:40'Once the wings are infused with flavour,
0:05:40 > 0:05:43'they'll be slow-cooked for three hours in a very unusual way.'
0:05:45 > 0:05:47HE CLUCKS LIKE A CHICKEN
0:05:47 > 0:05:52- There you go. Marinated. - Fantastic, Chef!- So what's next?
0:05:52 > 0:05:55We're going to confit the chicken in rapeseed oil.
0:05:55 > 0:05:57Don't use fancy French terms, Chef. Something simple.
0:05:57 > 0:06:02It's not scary. It is basically poaching the chicken in oil.
0:06:02 > 0:06:05And then we'll have this succulent, tender, tender chicken that
0:06:05 > 0:06:08will be crisped up in the oven again, OK?
0:06:08 > 0:06:10'Before we poach the wings, we're wiping off
0:06:10 > 0:06:13'the excess marinade, otherwise they'll become too salty.'
0:06:13 > 0:06:15Cinnamon stick. What's that for?
0:06:15 > 0:06:17Cinnamon sticks. We're putting them in the bottom.
0:06:17 > 0:06:19Cinnamon will stay in the oil. It will give the flavour
0:06:19 > 0:06:23and it'll keep the chickens off the bottom in case they stick, OK?
0:06:23 > 0:06:27'In Britain, we tend to overlook the humble cinnamon stick.
0:06:27 > 0:06:29'We buy four times more ground cinnamon.
0:06:29 > 0:06:33'But the stick gives a fantastic subtle flavour that's better
0:06:33 > 0:06:35'suited to savoury dishes. It keeps longer
0:06:35 > 0:06:38'and it even forms a little bench for our chicken wings.'
0:06:40 > 0:06:43Oil, please, Chef. Look at that. Liquid gold!
0:06:43 > 0:06:44'Now for the confit.
0:06:44 > 0:06:47'We're basically going to poach the chicken in oil.
0:06:47 > 0:06:50'Add enough oil to cover the wings.'
0:06:50 > 0:06:52It looks like a lot of oil. We're not frying. It's not
0:06:52 > 0:06:56going to make it greasy. Think of it just as a medium to take
0:06:56 > 0:06:59the flavour and keep all the moisture in the chicken wings.
0:07:00 > 0:07:04'Warm the oil up for 12 minutes on a high heat
0:07:04 > 0:07:08'and then pop it in an oven set at a cool 150 degrees.
0:07:08 > 0:07:10'And in three hours...'
0:07:10 > 0:07:12- Let me see.- See the result. See the result.
0:07:13 > 0:07:15- Wow!- Ohh, look at that!
0:07:15 > 0:07:17- Beautiful.- Is it?
0:07:17 > 0:07:19'The wings will be really delicately cooked.'
0:07:19 > 0:07:23Mm! Look at that. Oh! Melt-in-the-mouth tender.
0:07:23 > 0:07:25If you're worried about them being greasy
0:07:25 > 0:07:26and sucking up that fat, they've not.
0:07:26 > 0:07:29They've just got surface oil on them which is going to
0:07:29 > 0:07:32help crisp them up cos we're going to pop them into a very high
0:07:32 > 0:07:36oven for 20 minutes till you've got this crunchy, lovely skin.
0:07:42 > 0:07:45'We're serving our wings with a crispy coleslaw.'
0:07:46 > 0:07:49Chef, sir? How are your chickens, sir?
0:07:49 > 0:07:52- Let me just check. - Mine everything ready here.
0:07:52 > 0:07:57- Chef, they are looking... Oh, stunning!- Fantastic.- Spot on!
0:07:57 > 0:07:59- They're ready to go?- Oh, lovely!
0:08:02 > 0:08:09Look at that! Lovely, crispy, juicy deliciousness. Tender as butter.
0:08:11 > 0:08:12Get stuck in.
0:08:13 > 0:08:17Mm! Mm! Superb. Superb.
0:08:17 > 0:08:21The humble chicken wing suddenly becomes exotic
0:08:21 > 0:08:23with all the multitude of flavours coming into it.
0:08:23 > 0:08:27Not a chicken nugget any more but a golden nugget!
0:08:27 > 0:08:28Golden nugget!
0:08:34 > 0:08:38'Mr Singh and I are in Long Melford, Suffolk.
0:08:38 > 0:08:41'We are heading to the National Trust's Melford Hall.
0:08:41 > 0:08:45'This stunning stately home dates back nearly five centuries
0:08:45 > 0:08:48'and is as beautifully British as tea and cakes.'
0:08:49 > 0:08:50Wow!
0:08:50 > 0:08:52Look at that!
0:08:52 > 0:08:55'In Melford Hall's cafe, the National Trust serve traditional
0:08:55 > 0:08:58'afternoon teas with delicate cucumber sandwiches
0:08:58 > 0:09:00'and plain Victoria sponges.
0:09:00 > 0:09:02'They have agreed to let us
0:09:02 > 0:09:06'break years of tradition with a gentle bit of spicing.'
0:09:06 > 0:09:0717th century bling.
0:09:07 > 0:09:10'We're going to make a spicy afternoon tea'
0:09:10 > 0:09:14in their splendid 16th century banqueting hall.'
0:09:14 > 0:09:16Well, we've been welcoming people here for many, many years,
0:09:16 > 0:09:19so hopefully, with what you can do today, it will help us
0:09:19 > 0:09:20welcome them here for many more.
0:09:20 > 0:09:22'The National Trust have kindly given us
0:09:22 > 0:09:25'the basic building blocks of a Melford tea.
0:09:25 > 0:09:29'So all we have to do is add some spice magic.'
0:09:29 > 0:09:31- Come in. Our banqueting hall. - Thank you.
0:09:33 > 0:09:36- Wow!- So we've got various ingredients for you to play with today.
0:09:36 > 0:09:39See what you can create with it and surprise us.
0:09:39 > 0:09:42OK. We'll give it our best shot. And who are we cooking for?
0:09:42 > 0:09:44The WI, so they'll be the judges.
0:09:44 > 0:09:46You know who the WI are?
0:09:47 > 0:09:49Women something.
0:09:49 > 0:09:51Women's Institute. But the best. Scary!
0:09:51 > 0:09:55They're very good at everything they do - baking, cakes,
0:09:55 > 0:09:58- teas. They're the best.- Really? - They'll let you know!
0:09:58 > 0:09:59THEY LAUGH
0:09:59 > 0:10:00That'll be good fun!
0:10:00 > 0:10:02Thank you for letting us into this.
0:10:02 > 0:10:04Give us a little bit of time, OK?
0:10:05 > 0:10:07'Time is very short so we're keeping it simple.'
0:10:07 > 0:10:08All right, sir.
0:10:08 > 0:10:10So let's rock on.
0:10:10 > 0:10:14'First, we're making a spiced orange butter cream to transform
0:10:14 > 0:10:15'a plain Victoria sponge.
0:10:16 > 0:10:19'We're whisking equal amounts of butter and sugar,
0:10:19 > 0:10:22'with the zest of an orange.
0:10:22 > 0:10:25'To bring out the citrus flavour we've chosen fennel.'
0:10:25 > 0:10:29I think orange and fennel are like a marriage made in heaven.
0:10:30 > 0:10:34'Fennel is one of the few spices that'll grow in our British gardens.
0:10:34 > 0:10:37'It has a sweet aniseed flavour that will give a real
0:10:37 > 0:10:39'richness to the butter cream.'
0:10:40 > 0:10:45'I'm toasting the seeds gently so they release their fabulous aroma.'
0:10:45 > 0:10:47The fennel is cracking inside a bit.
0:10:47 > 0:10:51You really need the flavours to come out, so the best way to do it is
0:10:51 > 0:10:52to warm them up a bit.
0:10:52 > 0:10:55And when it becomes nice and crisp it powders better.
0:10:55 > 0:10:59'We want a smooth butter cream, so I'm grinding the seeds
0:10:59 > 0:11:02'and sifting out the husks with a sugar shaker.'
0:11:02 > 0:11:04I don't want any big bits in there.
0:11:04 > 0:11:06That's going to give them a whoooo!
0:11:07 > 0:11:12'To build the cake, we're slicing the sponge into three equal parts.
0:11:12 > 0:11:15'Then orange juice for extra flavour.'
0:11:15 > 0:11:16Marmalade.
0:11:17 > 0:11:19'Spread each layer with orange marmalade
0:11:19 > 0:11:23'and fennel butter cream, and then a dusting of icing sugar.
0:11:25 > 0:11:29'Our cake may look a bit wobbly but it's going to taste delicious.'
0:11:31 > 0:11:34OK, chef, how we going to pimp the cucumber sandwiches?
0:11:35 > 0:11:39We're going to do something which is typically Bombay style, and what
0:11:39 > 0:11:42we do with cucumbers is sell them on the roadside and they cut them
0:11:42 > 0:11:46into eight like that, and they fill it with salt and chilli powder for you.
0:11:46 > 0:11:48And I thought that would taste amazing in a sandwich.
0:11:48 > 0:11:51So, if you can start buttering that bread, sir.
0:11:52 > 0:11:56'To sliced cucumbers I'm giving a dusting of one part salt
0:11:56 > 0:11:57'and six parts chilli.
0:11:58 > 0:12:02'This mixture enhances the very subtle flavour of the cucumbers.'
0:12:02 > 0:12:03You're going to love this.
0:12:06 > 0:12:08What do you reckon?
0:12:08 > 0:12:12Mmm, that's nice. It might be a bit- pwhff! - for the ladies.
0:12:14 > 0:12:17You're making me worry. We need to hurry, sir.
0:12:17 > 0:12:20We've kept them waiting for too long.
0:12:22 > 0:12:25Afternoon tea should be taken at 4pm sharp,
0:12:25 > 0:12:28delicate morsels to keep one's strength up before dinner.
0:12:29 > 0:12:33We're sticking with etiquette for once. A wonky plate of butties
0:12:33 > 0:12:35just won't do for the WI.
0:12:36 > 0:12:39Ladies, would you like to come and join our humble abode?
0:12:41 > 0:12:43'40 hungry WI ladies,
0:12:43 > 0:12:46'and we've tampered with their afternoon tea.'
0:12:46 > 0:12:48Please come right in.
0:12:49 > 0:12:51'We must be mad.'
0:12:51 > 0:12:52Let's go, sir.
0:12:56 > 0:12:57Ladies....
0:12:59 > 0:13:01..we've got a little surprise for you,
0:13:01 > 0:13:03this is not your classical cucumber sandwich.
0:13:08 > 0:13:10How do you like it?
0:13:12 > 0:13:13Mmm.
0:13:15 > 0:13:17Ooh, there's a definite bite on that one!
0:13:20 > 0:13:22It's lovely.
0:13:22 > 0:13:24- It's nice.- It's very nice?
0:13:26 > 0:13:29I think we should do this every day. Very nice.
0:13:29 > 0:13:31Just wait until you try our cake.
0:13:31 > 0:13:34- Oh, yes.- A Victorian sponge with a bit of...
0:13:34 > 0:13:36A bit of shazam in it.
0:13:36 > 0:13:39I'm going to serve you while this strong man from Scotland
0:13:39 > 0:13:41is going to hold the platter.
0:13:41 > 0:13:43Aargh!
0:13:43 > 0:13:45- He's the muscle man. - That looks amazing.
0:13:45 > 0:13:47What did you think of our sandwiches?
0:13:47 > 0:13:49They were so nice.
0:13:50 > 0:13:53Yes. Fennel seeds.
0:13:53 > 0:13:55Oh, right.
0:13:55 > 0:13:57Popped in with the...
0:13:57 > 0:13:59Yes. Very nice. Fantastic.
0:13:59 > 0:14:00What about you, madam?
0:14:00 > 0:14:02Really moreish.
0:14:02 > 0:14:04Really nice?
0:14:04 > 0:14:06I love it and I would make it for my friends.
0:14:06 > 0:14:08Do you think it brings more colour on your cheeks?
0:14:08 > 0:14:11Certainly. Yes. Especially the chilli!
0:14:13 > 0:14:16- Job done.- Job done. Thanks, ladies.
0:14:16 > 0:14:17Thank you!
0:14:27 > 0:14:30One of the great things about driving around in Suffolk is
0:14:30 > 0:14:33you've got these lovely lush emerald fields
0:14:33 > 0:14:39and then speckled with bright spots of red, dark red.
0:14:39 > 0:14:42It looks like a red setter but they're not, they're cows.
0:14:44 > 0:14:48These ruby-coloured beauties are rare Suffolk Red Poll.
0:14:48 > 0:14:52Thanks to the increase in small organic farming in Suffolk
0:14:52 > 0:14:56their numbers are on the rise because they thrive on a simple grass diet
0:14:56 > 0:15:01and produce both creamy, rich milk and full flavoured, tender beef.
0:15:02 > 0:15:06- Are you sure you can just walk in like this?- Yeah, they're docile.
0:15:06 > 0:15:08They're taking off, they're taking off.
0:15:10 > 0:15:13- Denise, hi!- Hi.
0:15:13 > 0:15:15Are we starting a stampede here?
0:15:15 > 0:15:16They're scared of you, chef.
0:15:16 > 0:15:19Me? Nah, I don't think... cows like red, you know that?
0:15:19 > 0:15:22'We're meeting Denise Jones, who tends a small herd of these Suffolk
0:15:22 > 0:15:25'beauties at Lavenham Brook farm.'
0:15:25 > 0:15:26This is Cyrus.
0:15:26 > 0:15:27Hi, Denise. How are you?
0:15:27 > 0:15:29So this is the cream of the crop of these beautiful cows?
0:15:29 > 0:15:31Yes, they are.
0:15:31 > 0:15:33- Because they're grass fed. - Always grass fed.
0:15:33 > 0:15:37So it's fresh grass, then silage, and that gives the lovely milk
0:15:37 > 0:15:38and fantastic meat.
0:15:38 > 0:15:40You've had the meat, chef, and what did you think?
0:15:40 > 0:15:42I think the meat is superb.
0:15:42 > 0:15:45It's great quality meat, but then, look around you, you've got
0:15:45 > 0:15:49great pastures, great feed, great love and affection.
0:15:49 > 0:15:53That's love and affection. And that breeds good meat.
0:15:53 > 0:15:55Happy, gorgeous cow.
0:15:55 > 0:15:59'The cow is a revered animal to all Sikhs and Hindus.
0:15:59 > 0:16:02'So, I don't eat beef but when I cook it for customers,
0:16:02 > 0:16:06'it's important that it's the best quality, and has had a happy life.'
0:16:08 > 0:16:12Grass-fed British breeds like Red Poll are the best beef for me
0:16:12 > 0:16:15and the meat is perfect for spicing up.
0:16:18 > 0:16:22We are going to make a spiced version of a classic burger,
0:16:22 > 0:16:24a zingy burger with a few spices,
0:16:24 > 0:16:28some fresh garlic, some fresh ginger, green chilli, fresh coriander.
0:16:28 > 0:16:32All the best things in the world and our favourite four powders.
0:16:32 > 0:16:36'Ground coriander brings zest, cumin earthiness,
0:16:36 > 0:16:40'chilli powder heat, and turmeric a vibrant colour.'
0:16:41 > 0:16:44With these four, the world is at your feet.
0:16:44 > 0:16:47Creativity is at your discretion, sir. Art on a plate.
0:16:47 > 0:16:49Painting with colour.
0:16:49 > 0:16:51Plus some great British produce.
0:16:51 > 0:16:53Fabulous.
0:16:54 > 0:16:57That is probably some of the finest beef you can buy in Britain.
0:16:57 > 0:16:59- Definitely. - That's Red Poll beef.
0:16:59 > 0:17:01Come on, then. Let's go.
0:17:01 > 0:17:03Let's go and start cooking.
0:17:06 > 0:17:09Put that on a low heat.
0:17:09 > 0:17:11Cold pressed rapeseed oil again.
0:17:11 > 0:17:14If you can saute off those onions for me.
0:17:16 > 0:17:19'We're sauteing off a trinity of flavours.
0:17:19 > 0:17:21'Chopped onion, two cloves of garlic,
0:17:21 > 0:17:23'and two centimetres of finely chopped ginger.
0:17:25 > 0:17:28'This'll add a little spicing magic to the mince.'
0:17:31 > 0:17:34- Now, we're going to quickly chop you some chilli.- Fabulous.
0:17:34 > 0:17:36What chilli would you use, chef?
0:17:36 > 0:17:39Personally? The smaller one. More pep in it, more hugghh!
0:17:39 > 0:17:44Or bigger, depends if you want just a little bit of warming and flavour.
0:17:44 > 0:17:46If you feel in the mood, make it hot.
0:17:46 > 0:17:48# I'm in the mood for chilli. #
0:17:50 > 0:17:54'As a rule of thumb, the smaller the chilli, the hotter it is.
0:17:54 > 0:17:57'For the burger, we're adding a couple of small, finely chopped
0:17:57 > 0:17:59'bird's-eye chillies.'
0:17:59 > 0:18:02We're going to cook it just all the way through, just to the point
0:18:02 > 0:18:05that it's got a little bit of texture but all the juices
0:18:05 > 0:18:07and everything are cooked in onion properly.
0:18:09 > 0:18:15'Leave it to cool for five minutes and then add it to 800g of minced beef with some salt.
0:18:17 > 0:18:21'And now for the four ground spices that work together to bring out
0:18:21 > 0:18:23'the flavour of the beef.'
0:18:23 > 0:18:27There, sir...coriander.
0:18:29 > 0:18:32'First, three teaspoons of ground coriander.
0:18:32 > 0:18:35'This is a mild, lemony spice made from the seeds of the fresh herb.'
0:18:35 > 0:18:37The coriander's gone in there.
0:18:37 > 0:18:39'Next, two teaspoons of cumin.
0:18:39 > 0:18:42'One of the most ancient of all spices,
0:18:42 > 0:18:45'it has a strong flavour that gives a depth to your cooking.'
0:18:45 > 0:18:49- Then, of course, turmeric.- Beautiful.
0:18:49 > 0:18:52Gold on a plate, sir.
0:18:52 > 0:18:54And treat it like gold, sparingly.
0:18:55 > 0:18:58'Half a teaspoon of turmeric is added for colour
0:18:58 > 0:19:03'and to give a depth of flavour, and two teaspoons of mild chilli powder.
0:19:04 > 0:19:08'Normally, the brighter the colour, the milder the chilli is.'
0:19:08 > 0:19:12You've got the four main ground spices,
0:19:12 > 0:19:15- and this is where you start to experiment, yeah?- Absolutely.
0:19:15 > 0:19:17Getting the flavours that you like.
0:19:17 > 0:19:20Paint your palate, have a taste, a little bit more, want some more chilli,
0:19:20 > 0:19:21have a tickle, see what it goes like.
0:19:21 > 0:19:24But enjoy, learn, have fun. I'll do the masseuse-ing.
0:19:24 > 0:19:27You do the masseuse-ing because you are the best, chef.
0:19:27 > 0:19:29Go on, sir. You go for it.
0:19:29 > 0:19:32'Next, I'm chopping up a good bunch of fresh coriander.'
0:19:32 > 0:19:34There you go, sir.
0:19:35 > 0:19:36Why don't you eat beef?
0:19:36 > 0:19:38- Religious, holy cow.- Holy cow.
0:19:38 > 0:19:42But, my dear sir, all the holy cows are in India, they never came here.
0:19:42 > 0:19:43Ha-ha-ha-ha.
0:19:43 > 0:19:46But you forget very quickly, sir.
0:19:47 > 0:19:51So, now we're looking at five-ounce burgers for Cyrus to try.
0:19:53 > 0:19:55'Shape the mince into patties and fry them
0:19:55 > 0:19:59'on a hot griddle or frying pan until they're done as you like.'
0:19:59 > 0:20:03The sizzle sound, the sound of magic.
0:20:06 > 0:20:08'Whilst the burgers are cooking, I'm going
0:20:08 > 0:20:11'to whip up a gourmet chip butty for myself.'
0:20:11 > 0:20:12Ooh, lovely.
0:20:14 > 0:20:17'I've baked some simple potato wedges and now for a bit of alchemy.'
0:20:17 > 0:20:22So, what we're going to do is make a lovely, spicy, zingy
0:20:22 > 0:20:25magic dusting for the potatoes.
0:20:25 > 0:20:27Chilli powder, please.
0:20:27 > 0:20:29'Two teaspoons of mild chilli powder,
0:20:29 > 0:20:31'two teaspoons of cumin powder,
0:20:31 > 0:20:33'and a teaspoon of white pepper.'
0:20:35 > 0:20:38And the next thing is going to be mango powder.
0:20:38 > 0:20:40You can get it in most supermarkets now.
0:20:40 > 0:20:43But if you can't get mango powder to add that zesty tanginess,
0:20:43 > 0:20:46a little bit of lemon juice, lime juice, at the end.
0:20:46 > 0:20:49So we're going to sprinkle it on our potato wedges, lovely.
0:20:50 > 0:20:54Wedges, tatties, chilli, spices.
0:20:57 > 0:21:01The best chip butty in Britain right now.
0:21:02 > 0:21:03Are the burgers ready?
0:21:05 > 0:21:07- What do you think, chef? - Look at that.
0:21:07 > 0:21:08Look at that.
0:21:12 > 0:21:14Just look at that texture.
0:21:15 > 0:21:17Oh, wow.
0:21:17 > 0:21:19That is tasting amazing.
0:21:19 > 0:21:25This has to be, has got to be, the best burger you can
0:21:25 > 0:21:27create for yourself in Britain.
0:21:35 > 0:21:39'This is one of the oldest agricultural displays in Britain.
0:21:39 > 0:21:42'The 174th annual Hadleigh Show.
0:21:42 > 0:21:48'Here they showcase the finest the county has to offer
0:21:48 > 0:21:52'and it's where one expects to find the finest traditional country fare.'
0:21:52 > 0:21:55I'm after something that grows locally at this time of the year.
0:21:55 > 0:21:57Asparagus?
0:21:57 > 0:22:00- Something red and small. - Oh. Strawberries.- Strawberries.
0:22:00 > 0:22:03'We're going to bring a bit of cheeky spiciness to England's
0:22:03 > 0:22:05'beloved strawberries and cream.'
0:22:05 > 0:22:06Are they English?
0:22:06 > 0:22:09They are, yes. Very local, about 20 minutes up the road.
0:22:09 > 0:22:10Lovely.
0:22:10 > 0:22:13Actually, we were just thinking
0:22:13 > 0:22:16whether we could spice some of your strawberries up.
0:22:16 > 0:22:17Really.
0:22:17 > 0:22:20- Yeah.- And then maybe you could sell a few spiced strawberries.
0:22:20 > 0:22:24Are you up for it? I mean, do you have a tray or something we could serve it in?
0:22:24 > 0:22:26Yeah, we have a hawking tray that we walk round with.
0:22:26 > 0:22:29Chef, you'd look fabulous, like a cigar girl.
0:22:32 > 0:22:36'We're going to make a hot, sweet spice blend to sprinkle over
0:22:36 > 0:22:37'the strawberries.
0:22:37 > 0:22:42'It contains equal parts sugar, black pepper and ground cinnamon.
0:22:42 > 0:22:44'They're two most popular spices in Britain,
0:22:44 > 0:22:47'but we rarely think to combine them.
0:22:47 > 0:22:49'They are fantastic together
0:22:49 > 0:22:53'and they make the flavour of soft fruits sparkle.'
0:22:53 > 0:22:55Let's get started. I need to be dressed like you, though.
0:23:01 > 0:23:03Away you go, good luck.
0:23:03 > 0:23:05Come on now, spiced strawberries!
0:23:07 > 0:23:09- They're really nice. - They're really nice?
0:23:09 > 0:23:10Surprisingly nice.
0:23:10 > 0:23:14Surprisingly nice. It's called a Singh with a zing.
0:23:15 > 0:23:16It's got lots of zing.
0:23:16 > 0:23:17I'm a convert.
0:23:21 > 0:23:23- Ah. I like that look on your face. - Oh, my God!
0:23:23 > 0:23:25I'm still not giving you another free one.
0:23:35 > 0:23:38- Is it good, though? - Yeah, it's very good. It is.
0:23:38 > 0:23:41- It brings out the flavour of the strawberries.- That's the main thing.
0:23:41 > 0:23:45'Spices should always bring out the flavour of your ingredients,
0:23:45 > 0:23:49'and when it comes to desserts, we Brits reach for cinnamon more
0:23:49 > 0:23:51'than any other.
0:23:51 > 0:23:54'But there are other equally exciting alternatives.
0:24:01 > 0:24:04'We're going to enhance the flavour of a classic apple crumble,
0:24:04 > 0:24:08'not with traditional cinnamon, but with exotic star anise.'
0:24:08 > 0:24:10Can you peel me some of those apples, please?
0:24:10 > 0:24:11Sure.
0:24:11 > 0:24:14'We need eight juicy eating apples.'
0:24:18 > 0:24:20I'm going to make you this fantastic crumble.
0:24:20 > 0:24:24Some flour, 200g.
0:24:25 > 0:24:30Sugar, brown, nice. 300g, cos I've got a sweet tooth.
0:24:31 > 0:24:33Butter, 200g.
0:24:33 > 0:24:36- Bit of the masseuse-ing again. - Masseuse.
0:24:38 > 0:24:42'Rub the mixture until you get a good crumbly texture.'
0:24:42 > 0:24:45The secret twist is going to be star anise,
0:24:45 > 0:24:49but the other twist is the crumble.
0:24:50 > 0:24:54I'm going to bake it first so it's going to be crunchy
0:24:54 > 0:24:58and crispy, because the worst thing ever, the worst thing
0:24:58 > 0:25:01in the world, I think, is a soggy bottom.
0:25:02 > 0:25:03On a crumble, I mean.
0:25:03 > 0:25:05A soggy bottom.
0:25:05 > 0:25:07No soggy bottom.
0:25:07 > 0:25:08'To keep the crumble crunchy,
0:25:08 > 0:25:11'we're cooking it before we add it to the apples instead
0:25:11 > 0:25:14'of the traditional way of baking them both together
0:25:14 > 0:25:15'at the same time.'
0:25:15 > 0:25:19That goes in the oven at 200 degrees, and you keep checking it
0:25:19 > 0:25:24every five to six minutes to see it getting golden brown, and keep turning it over.
0:25:25 > 0:25:28- OK, apples ready, chef?- Yes!
0:25:29 > 0:25:33'We're going to stew the apples in 75g of unsalted butter
0:25:33 > 0:25:35'flavoured with a warm exotic spice.'
0:25:37 > 0:25:40Beautiful star anise. Oh, smell that.
0:25:40 > 0:25:41Aniseed flavour.
0:25:44 > 0:25:47'Each star is a small dried fruit and the woody petals are full
0:25:47 > 0:25:51'of an aromatic liquorice scented oil, 13 times sweeter than sugar.
0:25:51 > 0:25:54'The best way to release it is to cook them
0:25:54 > 0:25:56'slowly in hot liquid or butter.'
0:25:58 > 0:26:01Five star anise in with the butter, flavouring the butter, basically.
0:26:01 > 0:26:04- Now we're going to add the apple. - Go for it!
0:26:08 > 0:26:09Put the sugar on top.
0:26:09 > 0:26:13'For eight apples, you'll need about 150g of sugar.'
0:26:13 > 0:26:15Oh, beautiful, look at that.
0:26:17 > 0:26:20'To keep the juices from evaporating, cover with a sheet of foil
0:26:20 > 0:26:24'and a tight-fitting lid, then leave it to stew on a low heat.
0:26:24 > 0:26:26'But don't forget to check your crumble.'
0:26:28 > 0:26:29Lovely colour.
0:26:30 > 0:26:34Now, the hardest bit, before you pop that in your mouth...
0:26:34 > 0:26:35Is to not eat it.
0:26:35 > 0:26:37Yes!
0:26:37 > 0:26:40Let it cool down. OK, I'll pop it over there.
0:26:42 > 0:26:45- Resist.- Resist. - The most difficult thing...
0:26:45 > 0:26:47Oh, my God! Halley's comet!
0:26:51 > 0:26:53'After 20 minutes, the apples ought to be juicy,
0:26:53 > 0:26:56'soft and infused with star anise.'
0:26:58 > 0:26:59Look at that, chef.
0:26:59 > 0:27:02Look at the juice of the apples coming out. Let's build this!
0:27:02 > 0:27:04Come on, then.
0:27:04 > 0:27:06'The star anise have worked their magic
0:27:06 > 0:27:09'but you need to remove them because they are still hard.
0:27:09 > 0:27:12'Then just a sprinkle on the crunchy topping.'
0:27:12 > 0:27:17The apples are hot, the crumble's on top, literally a minute,
0:27:17 > 0:27:20minute-and-a-half in the oven, and we'll serve it.
0:27:24 > 0:27:27'We're serving the crumble with a few fresh pomegranate seeds
0:27:27 > 0:27:29'and a dollop of creme fraiche.'
0:27:30 > 0:27:36Umm. Great, isn't it? The apple is actually perfect underneath.
0:27:38 > 0:27:40This is where the magic shines.
0:27:40 > 0:27:42I think it's now apples with star anise,
0:27:42 > 0:27:45rather than apples with cinnamon, which everybody expects.
0:27:45 > 0:27:49I think this for me is now an everlasting taste.
0:27:50 > 0:27:52- Good show, boss. - Thank you, chef.
0:27:52 > 0:27:53That's fantastic.
0:27:58 > 0:28:00- Suffolk, what a county.- I know.
0:28:00 > 0:28:01Great people, great produce.
0:28:01 > 0:28:03- Excellent.- Great time we've had.
0:28:03 > 0:28:06Great time. Yes, sir.
0:28:09 > 0:28:10Cheers, sir. Happy days.
0:28:12 > 0:28:14Next time, we're off to Somerset.
0:28:14 > 0:28:18We'll be showing how coriander seeds are the secret to sweet roast gammon.
0:28:18 > 0:28:22Using cardamom to make a fairy-tale chocolate mousse cake.
0:28:22 > 0:28:27And we'll be committing culinary treason by spicing up
0:28:27 > 0:28:28the great British fry up.
0:28:28 > 0:28:30Try it, you'll love it.
0:28:43 > 0:28:46Subtitles by Red Bee Media Ltd