0:00:02 > 0:00:04'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 > 0:00:20'And nowadays even cooks for Her Majesty the Queen.'
0:00:20 > 0:00:22Britain on a plate.
0:00:22 > 0:00:25'We both love this beautiful country of ours.'
0:00:25 > 0:00:28'Even its weather!'
0:00:28 > 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 2009, bought in 2001.
0:00:42 > 0:00:44Oh, dear. It's vintage!
0:00:44 > 0:00:46'We want to spread the joy of spices.
0:00:46 > 0:00:50'Spices are not just hot, they're the simplest way to add
0:00:50 > 0:00:55'a whole array of drama and flavour to food.'
0:00:55 > 0:00:57'So we've got an idea.
0:00:57 > 0:01:00'We're going to travel the country to show how spices can make
0:01:00 > 0:01:03'British food even more delicious.'
0:01:03 > 0:01:05Star anise and apple crumble.
0:01:05 > 0:01:09What about fish and chips with spicy batter?
0:01:09 > 0:01:11- 'We are going to... - Spice up Britain.'
0:01:11 > 0:01:13I love every lick of it, sir.
0:01:13 > 0:01:15THEY LAUGH
0:01:15 > 0:01:16I like it.
0:01:21 > 0:01:26- Look at that countryside, Chef. - Beautiful.- Nature's perfection!
0:01:26 > 0:01:30This time, Mr Todiwala and I are off to Somerset to see how the
0:01:30 > 0:01:33local food can be enhanced with spices.
0:01:33 > 0:01:35I think everyone is ready for more bang in their banger.
0:01:35 > 0:01:39We'll be putting a chilli zip into classical cheddar cheese on toast.
0:01:39 > 0:01:41Using fragrant cardamom,
0:01:41 > 0:01:45we create a spectacular honeycomb and chocolate mousse cake.
0:01:45 > 0:01:47- Superb.- Fabulous!
0:01:47 > 0:01:51And committing culinary treason by daring to tamper
0:01:51 > 0:01:54- with the great British breakfast. - Try it, you'll love it.
0:01:54 > 0:01:58But first, my love, some good old Somerset cider.
0:01:58 > 0:02:01We're going to use coriander seeds to turn a classic combination
0:02:01 > 0:02:05of cider and pork into something really special.
0:02:09 > 0:02:11Chef. Guess what we're doing today?
0:02:11 > 0:02:15Well, I'm going to be drinking cider. I don't know what you're doing.
0:02:15 > 0:02:17Oh, no. You're not getting any of my cider, sir.
0:02:17 > 0:02:20Best things in the world. Cider and pork.
0:02:20 > 0:02:23- And pork. That's lovely. - This beautiful gammon joint.
0:02:23 > 0:02:27We're going to roast this gammon in a sweet, spicy glaze.
0:02:27 > 0:02:31To begin, we are simmering it in cider with coriander seeds,
0:02:31 > 0:02:35cinnamon and red chilli to infuse the pork with flavour.
0:02:35 > 0:02:37You want a little bit of cloudy cider.
0:02:37 > 0:02:43For 1.5 kilo joint, you'll need at least 0.5L.
0:02:43 > 0:02:45Cider. Juice.
0:02:45 > 0:02:48'And a litre of cloudy apple juice.'
0:02:48 > 0:02:50Unfiltered, full of flavour.
0:02:50 > 0:02:54- For flavour, best, best, best. Then...- More apple?- Some apple.- OK.
0:02:54 > 0:02:57'About two apples will do the job'
0:02:57 > 0:02:59You know why we have an apple in there as well?
0:02:59 > 0:03:02- It'll make a lovely sauce afterwards.- Ah, to thicken it. OK.
0:03:02 > 0:03:05That's it, to thicken it. We need that lovely sauce.
0:03:05 > 0:03:06You're thinking today. It's good.
0:03:06 > 0:03:08'Now for the spices.'
0:03:08 > 0:03:12- Some red chilli.- Yes.- Fresh red chilli for flavour just to...
0:03:12 > 0:03:14- Seeds in there?- Seeds in there.
0:03:14 > 0:03:17'I'm adding three serenade chillies.
0:03:17 > 0:03:19'These are a typical supermarket variety
0:03:19 > 0:03:22'and perfect for this dish as they are not too fiery.'
0:03:22 > 0:03:24Cinnamon, sir.
0:03:24 > 0:03:28So we've got this fantastic bit of cinnamon.
0:03:28 > 0:03:30It's the inner bark of an evergreen tree.
0:03:30 > 0:03:33It's peeled and then it's just left to dry
0:03:33 > 0:03:36and it curls up into a spiral.
0:03:36 > 0:03:38You can get it in a powdered form as well.
0:03:38 > 0:03:43Powdered cinnamon is much stronger and can overpower other flavours,
0:03:43 > 0:03:47so for stews and slow-cooked dishes, a stick is best.
0:03:47 > 0:03:51We are adding two sticks to bring out the sweetness of the apple.
0:03:51 > 0:03:55- Magic.- Cinnamon and apple. Yes. You know this works.
0:03:55 > 0:03:56A match made in heaven.
0:03:56 > 0:04:00And whole coriander seeds to add a bit of zest.
0:04:00 > 0:04:03These are the dried fruits of fresh herby coriander
0:04:03 > 0:04:05and they have a mild lemony flavour.
0:04:05 > 0:04:10- Smell it now, Chef. - Lemony. Nutty. Earthy.
0:04:10 > 0:04:15It's one of the most delicate spices so always be a bit generous and
0:04:15 > 0:04:20crack the seeds open first so that their citrusy oils can ooze out.
0:04:20 > 0:04:22I'm using a heaped tablespoon of them.
0:04:22 > 0:04:25- There we go.- Yes. - Everything's going in there.
0:04:25 > 0:04:31- To the stove, to the stove. On full? - Yes, sir. Hour. Hour and a half.
0:04:31 > 0:04:34- What, bring it to the boil and simmer?- Then simmer.
0:04:34 > 0:04:38- Then you've got all the apples and everything cooked together.- OK.
0:04:38 > 0:04:41Gammon goes really well with sauteed red cabbage
0:04:41 > 0:04:44and I like to give it an earthy, nutty quality by mixing
0:04:44 > 0:04:48in some lightly toasted cumin seeds and a squeeze of lemon.
0:04:50 > 0:04:53Oh, perfect. Let's put it off, Chef.
0:04:53 > 0:04:58After an hour and a half, the gammon is cooked and infused with spice.
0:04:58 > 0:05:01Now it's ready to be glazed and roasted.
0:05:01 > 0:05:04I'm going to make a little bit of glaze for you, sir.
0:05:04 > 0:05:08Heat a ladle of stock, add a tablespoon of sugar
0:05:08 > 0:05:10and a quarter teaspoon of mild chilli powder.
0:05:10 > 0:05:14As a general rule, the brighter red is less hot.
0:05:14 > 0:05:17This bright powder gives just a hint of heat
0:05:17 > 0:05:20and a glorious hue to any sauce.
0:05:20 > 0:05:23Look at the colour we are getting.
0:05:23 > 0:05:24What an aroma!
0:05:24 > 0:05:27So we'll get a lovely glaze when it comes out of the oven.
0:05:27 > 0:05:30- Ah, right.- Let's go, sir.
0:05:30 > 0:05:33The sugar will make it nice and sticky.
0:05:33 > 0:05:39Pop it in the oven at 200 degrees for 15 minutes until golden brown.
0:05:39 > 0:05:42This we will cook down and we will get a lovely gravy
0:05:42 > 0:05:45- because we don't believe in...? - Waste.
0:05:45 > 0:05:46And that is good stuff Yes.
0:05:48 > 0:05:50Look at that, beautiful.
0:05:53 > 0:05:59Chef, look at that gammon. Sumptuous, stunning. Hmm.
0:06:01 > 0:06:04Serve it with a spoonful of the spiced red cabbage,
0:06:04 > 0:06:07a good dollop of mashed potato laced with a pinch of any mild
0:06:07 > 0:06:11green chilli, all drenched in gravy from the gammon juices.
0:06:11 > 0:06:14Ah, Chef, I've been waiting for this.
0:06:18 > 0:06:22You've got a sweet, sharp, hot glaze.
0:06:22 > 0:06:24You can taste the coriander in that.
0:06:24 > 0:06:26The cider's bringing it all together.
0:06:26 > 0:06:29The stickiness of the sugar. That's awesome.
0:06:34 > 0:06:38We're in the West Country to show how spices can bring
0:06:38 > 0:06:40magic to the local food.
0:06:41 > 0:06:45Mulled cider is an ancient English tradition - we've shown how
0:06:45 > 0:06:49fabulous it is with pork and now we're heading to a cider house to
0:06:49 > 0:06:53see if we can get some connoisseurs to enjoy their cider even more.
0:06:55 > 0:06:59- Let's try some cider.- We're going to try some cider from an expert.- Yes.
0:06:59 > 0:07:02People flock to Roger Wilkins' cider barn
0:07:02 > 0:07:05to enjoy the cider he makes from his own orchards.
0:07:05 > 0:07:07Hello, everyone.
0:07:07 > 0:07:10- You're the legendry Roger, are you? - I am.
0:07:10 > 0:07:12We heard you're one of the best cider makers
0:07:12 > 0:07:15- the world has ever seen. - Oh, I don't know about that.
0:07:15 > 0:07:18There's no bad cider but there's some better than others.
0:07:18 > 0:07:20Right, OK.
0:07:20 > 0:07:22Roger's been making this traditional cider for years.
0:07:22 > 0:07:25Here you are, lads. There's a drink for you.
0:07:25 > 0:07:26Cheers.
0:07:26 > 0:07:30But I'm not sure our suggestion to spice it up is going to go down.
0:07:30 > 0:07:33- We are also known as the Spice Men. - Right.
0:07:33 > 0:07:36Have you ever tried mixing a bit of spice in your cider?
0:07:36 > 0:07:38No, I like a drop of gin in there.
0:07:38 > 0:07:41My friend here, his fingers have been itching
0:07:41 > 0:07:42to get some spice in your cider.
0:07:42 > 0:07:46What kind of spices are you going to put in there? Is it going to
0:07:46 > 0:07:49send me off me head or put me on the roof or what?
0:07:49 > 0:07:51We're going to keep you at ground level.
0:07:51 > 0:07:55You can try it, I will sip it, but I'm a little bit nervous of it.
0:07:55 > 0:07:58We're making hot butter cider,
0:07:58 > 0:08:01simmered with three strong heady spices.
0:08:01 > 0:08:03OK, Chef, what do you want from here?
0:08:03 > 0:08:06Er, get the butter, icing sugar, I've got the spices.
0:08:06 > 0:08:09- What about the brandy? - Oh, yes, bring the brandy.
0:08:09 > 0:08:12Warming up the cider is key because a soak in the pot liquid
0:08:12 > 0:08:16is one of the best ways to extract flavour from those spices.
0:08:16 > 0:08:19Enough, enough, enough! We want to take some home with us.
0:08:19 > 0:08:21'Chuck in four cinnamon sticks.'
0:08:21 > 0:08:23I love that. What a good idea.
0:08:23 > 0:08:28They are full of sweet aromatic oils which will disperse into the cider.
0:08:28 > 0:08:32Four vanilla pods for sweetness and a handful of cloves to add a kick.
0:08:32 > 0:08:34OK, Chef. Icing sugar in there.
0:08:34 > 0:08:38To make the cider creamy, we're adding a 50/50 blend
0:08:38 > 0:08:41of butter and sugar with teaspoon of ground nutmeg.
0:08:41 > 0:08:45It's delicious in hot whisky toddies or even warm rum.
0:08:45 > 0:08:49After five minutes, the cider will be perfectly spiced.
0:08:49 > 0:08:52Pop a teaspoon of spiced butter in each glass.
0:08:52 > 0:08:55- How much? That much enough? - Yes, perfect.
0:08:55 > 0:08:58Give him a good dose of brandy, Chef. He deserves it.
0:08:58 > 0:09:01'A wee dram of brandy to give it some punch,
0:09:01 > 0:09:03'and top up with hot spiced cider.'
0:09:04 > 0:09:07Ah, that's just right.
0:09:08 > 0:09:11- Roger!- Hello, sir!
0:09:11 > 0:09:15Your fantastic cider, hopefully I've not spoilt it for you.
0:09:15 > 0:09:17HE SNIFFS
0:09:24 > 0:09:27No. It's a little bit better than I expected.
0:09:27 > 0:09:29That's a good sign.
0:09:29 > 0:09:32Fair bit of spice in that. It's a little bit warm but...
0:09:32 > 0:09:35- Good for you. - Good on a cold frosty morning!
0:09:35 > 0:09:37For breakfast. Does the trick.
0:09:37 > 0:09:40The more I drink, the better it's getting.
0:09:40 > 0:09:44- So if the master liked it... - I think that they will drink it.
0:09:44 > 0:09:45You can hand it out.
0:09:45 > 0:09:49I will hand it out. Let's see what everyone thinks, yeah?
0:09:51 > 0:09:52What do you think?
0:09:52 > 0:09:54- Not bad.- Oh, not bad!
0:09:54 > 0:09:56I do like it, yes.
0:09:56 > 0:09:58I'll give you nine-and-a-half.
0:09:58 > 0:10:02- A victory.- Chef! Outstanding. Everybody.- That's fantastic.
0:10:05 > 0:10:09Next, Mr Singh and I are heading deep into Somerset
0:10:09 > 0:10:11to get our hands on its most famous culinary treasure.
0:10:11 > 0:10:13Stunning.
0:10:13 > 0:10:16Feast your eyes, sir, feast your eyes.
0:10:16 > 0:10:20Our nation's favourite cheese was born here in Cheddar Gorge.
0:10:20 > 0:10:23- The gorge is gorgeous.- The gorge is gorgeous but the cheese...
0:10:23 > 0:10:26That super cheese that we've come here to taste.
0:10:28 > 0:10:32Local dairy farmers first rolled their wheels of cheese
0:10:32 > 0:10:36into these caves almost 800 years ago.
0:10:36 > 0:10:39The cool, dark conditions kept it from spoiling
0:10:39 > 0:10:41and improved its flavour.
0:10:41 > 0:10:44Local cheddar maker, John Spencer,
0:10:44 > 0:10:47is keeping this fabulous British tradition alive today.
0:10:49 > 0:10:54Why go to so much trouble to put them inside a cave in a cage?
0:10:54 > 0:10:57You've got virtually 100% humidity all the time.
0:10:57 > 0:11:00- Is that important? - It's really important for the cheese
0:11:00 > 0:11:03- because the cheese is drying out as it's maturing.- OK.
0:11:03 > 0:11:06So we might appreciate this. Can we get a taste of it, please?
0:11:06 > 0:11:08- Absolutely.- Wow.
0:11:09 > 0:11:11Super.
0:11:11 > 0:11:13And that texture just melted in your mouth.
0:11:13 > 0:11:15Honestly, I could eat a kilo of that stuff!
0:11:15 > 0:11:18How much would we pay for that amazing cheese?
0:11:18 > 0:11:22- That one would cost you £500. - But worth every penny
0:11:22 > 0:11:26In Britain, we have the best cheeses in the world. And for me,
0:11:26 > 0:11:30a good slice of cheese on toast is one of life's simple pleasures.
0:11:30 > 0:11:33But with a little hint of green chilli,
0:11:33 > 0:11:35it becomes really exceptional.
0:11:40 > 0:11:42BELL RINGS
0:11:42 > 0:11:45- Me starting, Chef. You ready?- OK.
0:11:45 > 0:11:49Bread, cheese, celebration. Chilli cheese toast.
0:11:49 > 0:11:54For this particular recipe, the key ingredient is the venerable chilli.
0:11:54 > 0:11:55The chilli, sir.
0:11:55 > 0:11:58Chilli is the world's most popular spice,
0:11:58 > 0:12:02yet it's the one we are most wary of in Britain.
0:12:02 > 0:12:05There are around 3,000 varieties,
0:12:05 > 0:12:08all of which vary in flavour and heat.
0:12:09 > 0:12:12Find one to suit.
0:12:12 > 0:12:16Use it like salt and your every day food will be transformed.
0:12:16 > 0:12:19You have little ones like that.
0:12:19 > 0:12:22Thin bird's-eye chillies are fruity and hot.
0:12:22 > 0:12:24They are little dynamites.
0:12:26 > 0:12:30- And that, Scotch bonnet, the atom bomb!- Yes!
0:12:30 > 0:12:33These bell-like Scotch bonnets are packed with capsaicin -
0:12:33 > 0:12:36the fiery compound which gives chilli its kick.
0:12:36 > 0:12:42- Today, Chef, I am going for that. - Nice. Middle of the road.
0:12:42 > 0:12:45Serenade is a large mild chilli grown in the UK
0:12:45 > 0:12:47and a good all-rounder.
0:12:47 > 0:12:50For a little bit of heat but lots of flavour,
0:12:50 > 0:12:52I'm chopping up two whole serenades.
0:12:52 > 0:12:54Shall I leave the seeds in or take them out?
0:12:54 > 0:12:56Leave the seeds in.
0:12:56 > 0:12:58When you put the seeds in, in that hot sauce,
0:12:58 > 0:13:01I want the oils to ooze out of the seeds.
0:13:01 > 0:13:03The sauce is going to be creamy and rich.
0:13:03 > 0:13:06It's got flour, it's got butter, it's got beer.
0:13:06 > 0:13:09When things are very lush, you need to lift the heat slightly
0:13:09 > 0:13:13to make it all come up because the creaminess suppresses the heat.
0:13:13 > 0:13:17The seeds and membrane contain most of the chilli's heat
0:13:17 > 0:13:21and can easily be scraped out if you like it mild,
0:13:21 > 0:13:23but I want a bit of zing.
0:13:23 > 0:13:27So now to get cracking with the cheesy topping.
0:13:27 > 0:13:29In goes a nice blob of butter.
0:13:29 > 0:13:3450 grams of melted butter and plain flour make a basic roux.
0:13:34 > 0:13:38- And then my roux is going to be made with pale ale.- Oh, very nice!
0:13:38 > 0:13:41250ml will do the trick.
0:13:41 > 0:13:44When you're adding anything to the roux, you add it quite fast.
0:13:44 > 0:13:47You don't get any lumps.
0:13:47 > 0:13:51- Chef, how's the cheese? - The cheese is lovely. The cheddar.
0:13:51 > 0:13:54Bring it here where I can keep a watchful eye on it.
0:13:54 > 0:13:57HE LAUGHS No, this bit's not nice.
0:13:57 > 0:14:00Wow. Looks good, eh, Chef?
0:14:00 > 0:14:04Use whichever cheeses you like, but for good balance
0:14:04 > 0:14:09try 100 grams of cheddar, 100 grams of Caerphilly and for a bit of bite,
0:14:09 > 0:14:1225 grams of Shropshire Blue.
0:14:12 > 0:14:14This cheese is nearly melting.
0:14:14 > 0:14:18So it's in with fresh coriander, and the star of the show,
0:14:18 > 0:14:20two chopped serenade chillies.
0:14:20 > 0:14:23Don't go crazy and add too much chilli inside, that's madness.
0:14:23 > 0:14:27Just the right amount, perfect, spicy. The heat must rise.
0:14:27 > 0:14:32And then, when I add my secret ingredient...three egg yokes.
0:14:32 > 0:14:35They'll make the sauce beautifully smooth and creamy.
0:14:35 > 0:14:38Make sure the sauce is not boiling or bubbling at the time
0:14:38 > 0:14:41because, if it is boiling or bubbling,
0:14:41 > 0:14:43then you're not going to get a very good texture.
0:14:45 > 0:14:48The one thing that I would add in the end,
0:14:48 > 0:14:52but never cook it, is good old mustard paste.
0:14:54 > 0:14:57If you cook mustard, the heat, the pungency,
0:14:57 > 0:15:01the flame that we want for our eyeballs and our ears, will die.
0:15:01 > 0:15:04And to go with our cheese on toast, a chutney,
0:15:04 > 0:15:07made with fresh coriander, mint and tomatoes.
0:15:07 > 0:15:09This chutney's so simple,
0:15:09 > 0:15:12so quick, so fresh you don't even need a knife for it.
0:15:12 > 0:15:17We'll just pick some mint off, pop the mint in, fresh coriander,
0:15:17 > 0:15:19quick tear, little bit of sea salt.
0:15:22 > 0:15:24This is the fun bit, this is why I like making the chutney.
0:15:24 > 0:15:28It's a bit destructive. Tomatoes in. And off you go.
0:15:32 > 0:15:35Spread the chilli cheese extravaganza generously on the toast
0:15:35 > 0:15:39and pop under the grill until it's bubbling and golden.
0:15:44 > 0:15:47Then all it needs is a dollop of chutney.
0:15:47 > 0:15:48Try that, Chef.
0:15:48 > 0:15:50I'll have that piece, sir. Thank you very much.
0:15:50 > 0:15:52I'll have the middle bit.
0:15:52 > 0:15:54HE SNIFFS Lovely!
0:15:56 > 0:15:57Very good.
0:15:57 > 0:16:00My midnight snack has been transformed.
0:16:00 > 0:16:02You're getting the cheeses, lovely.
0:16:02 > 0:16:07You're getting the mustard on the back and the chilli on the side.
0:16:07 > 0:16:11That is the best cheese on toast I've tasted. That's fabulous.
0:16:11 > 0:16:15- It's what we call gorge...- ..ous! - Gorgeous!- Gorgeous!
0:16:19 > 0:16:21COWS MOO
0:16:23 > 0:16:27We're heading 20 miles south of Glastonbury to meet a young man
0:16:27 > 0:16:29who's creating a bit of a buzz.
0:16:32 > 0:16:36Al Garnsworthy transforms pure Somerset honey into the finest
0:16:36 > 0:16:40chocolate covered honeycomb, an old-fashioned British sweetie
0:16:40 > 0:16:43and my absolute favourite.
0:16:50 > 0:16:52I want to enhance its honeyed deliciousness
0:16:52 > 0:16:54and I know just the spice.
0:16:54 > 0:16:58Alistair, have ever you tried adding spice to your honeycomb?
0:16:58 > 0:17:01I haven't but I think with your help I'd love to give it a go.
0:17:01 > 0:17:04OK. To the honeycomb-mobile.
0:17:04 > 0:17:08In Britain, we traditionally use aniseed and ginger in sweet making.
0:17:08 > 0:17:11We are the largest importer of ginger in Europe.
0:17:11 > 0:17:15But there's one spice British confectioners have yet to discover -
0:17:15 > 0:17:16cardamom.
0:17:16 > 0:17:19It's going to bring the taste of Al's honeycomb come alive.
0:17:19 > 0:17:22- It's all yours, Tony. - OK. Thank you.
0:17:22 > 0:17:25To make honeycomb - a super sweet mixture of one third honey,
0:17:25 > 0:17:29one third glucose syrup, one third sugar -
0:17:29 > 0:17:33it's heated to 300 degrees until it becomes bubbling caramel.
0:17:33 > 0:17:36That is at a very, very high temperature.
0:17:36 > 0:17:40And you do not want to get your fingers anywhere near that.
0:17:40 > 0:17:42- Oh, takes me back to being a kid. - Does it?
0:17:42 > 0:17:45Cos in Scotland it's very, very popular.
0:17:45 > 0:17:48It's called puff candy, because it puffs up.
0:17:48 > 0:17:50- So puff daddy makes puff candy. - THEY LAUGH
0:17:52 > 0:17:55Next, we're mixing four teaspoons of ground cardamom with eight
0:17:55 > 0:17:59teaspoons of baking soda and adding it to the hot caramel.
0:17:59 > 0:18:03Go for it. Stir, stir, stir.
0:18:05 > 0:18:07- Get those muscles working. - Oh, can you smell that?!
0:18:07 > 0:18:09Look at it coming up, fantastic.
0:18:09 > 0:18:11You've got a new creation there, sir.
0:18:11 > 0:18:13Just like a cake left to rise,
0:18:13 > 0:18:17the baking soda creates trillions of bubbles, perfumed with cardamom.
0:18:17 > 0:18:20- It's a very unique colour too. - You can smell that.
0:18:20 > 0:18:23- It's a unique colour because of the cardamom.- Absolutely.
0:18:23 > 0:18:27- So it's fantastic.- I'm very excited. - I'm very excited.
0:18:27 > 0:18:29HE CACKLES
0:18:29 > 0:18:33- Are you happy?- I'm very happy. - Perfect.
0:18:33 > 0:18:37As my spice candy cools, it shrinks and solidifies.
0:18:37 > 0:18:39Time to see what Al thinks.
0:18:39 > 0:18:41- Wow!- Ha-ha!
0:18:41 > 0:18:44It's an explosion. It's amazing. It really is.
0:18:44 > 0:18:46Are you happy with that?
0:18:46 > 0:18:49It's fabulous, Alistair, perfect. I've got plans for this.
0:18:59 > 0:19:02I'm going to use cardamom to turn a really simple chocolate mousse
0:19:02 > 0:19:06into a dramatic cake, crowned with our spiced honeycomb.
0:19:06 > 0:19:09What we're going to do is make a lovely chocolate mousse cake.
0:19:09 > 0:19:11Very simple. Sponge base.
0:19:11 > 0:19:15What we're going to use is ground cardamom powder to flavour
0:19:15 > 0:19:18the chocolate, which is very potent and this is
0:19:18 > 0:19:21a very good tip for buying ground spices.
0:19:21 > 0:19:23Buy in small amounts, use them quickly or store them
0:19:23 > 0:19:26wrapped in an airtight container and in your fridge.
0:19:26 > 0:19:28If you've got some in the back of your cupboard,
0:19:28 > 0:19:32whether it be cinnamon or ground clove or cardamom,
0:19:32 > 0:19:35if it's not got that potent smell, just use it as compost
0:19:35 > 0:19:39as the flavour's gone, but you can put them back into your plants.
0:19:40 > 0:19:44To start, I am making a hot spiced syrup with 50 grams of sugar,
0:19:44 > 0:19:48100ml of water and two teaspoons of fragrant ground cardamom.
0:19:48 > 0:19:53We'd normally use it in whole pods. 25 essential oils in cardamom
0:19:53 > 0:19:55and they work so well, it's a sweet spice
0:19:55 > 0:19:57and it works lovely with chocolate.
0:20:00 > 0:20:03Ah, Chef. Look, chocolate and spice.
0:20:03 > 0:20:07Strain the spicy syrup over 250 grams of dark chocolate pieces.
0:20:07 > 0:20:11People normally melt chocolate in a bowl over hot water
0:20:11 > 0:20:13but this way you don't need to do it.
0:20:13 > 0:20:16It looks like it's split but if you just keep persevering
0:20:16 > 0:20:18it will emulsify again.
0:20:19 > 0:20:21So, Chef, you whip that up fast.
0:20:21 > 0:20:24I'm going to put whisky into the chocolate now as well.
0:20:26 > 0:20:29After five minutes, the chocolate is smooth and glossy
0:20:29 > 0:20:32and the cream is whipped to soft peaks.
0:20:32 > 0:20:35Go for it, Chef.
0:20:35 > 0:20:38Oh. Gently does it, slowly does it.
0:20:38 > 0:20:41I'm gently folding the mixture together.
0:20:46 > 0:20:50We've made a basic chocolate sponge with equal measures
0:20:50 > 0:20:52of butter, sugar and flour.
0:20:52 > 0:20:55All it needs now is a dash of whisky,
0:20:55 > 0:20:59then pop it into a tin to form the base of the chocolate mousse cake.
0:20:59 > 0:21:02- OK, so are we putting it in there, sir?- Yes, please.
0:21:02 > 0:21:04- There you go.- Thank you.
0:21:06 > 0:21:08Pop that into the fridge until it sets, please.
0:21:08 > 0:21:10Thank you, sir.
0:21:10 > 0:21:12It will take about an hour.
0:21:12 > 0:21:14- Lovely jubbly.- Lovely jubbly.
0:21:15 > 0:21:21- Look at that. Perfect. But we need to gild the lily.- Absolutely.
0:21:24 > 0:21:26I love it.
0:21:28 > 0:21:32Look at that gold dust. It works perfectly.
0:21:32 > 0:21:33And it smells good.
0:21:33 > 0:21:36If you don't have time to make the honeycomb,
0:21:36 > 0:21:40give it a magical dusting of icing sugar and ground cardamom.
0:21:40 > 0:21:43- Shall I go for it, sir?- Yes.
0:21:43 > 0:21:46Wow! Beautiful.
0:21:52 > 0:21:54It's fabulous.
0:21:54 > 0:21:58Amazing combination. Chef, chocolate perfection on a plate.
0:21:58 > 0:22:01This is what happens when you let two spice men loose
0:22:01 > 0:22:04- in your chocolate factory, Chef! - That's great, Chef!
0:22:12 > 0:22:15Four miles south of Cheddar lies Redmoor
0:22:15 > 0:22:18in the heart of the Somerset Levels.
0:22:18 > 0:22:21We're here to meet one of the country's most passionate
0:22:21 > 0:22:22sausage makers.
0:22:22 > 0:22:26Butcher Jim Baker has been making bangers for over 20 years
0:22:26 > 0:22:30from his herd of Gloucester Old Spots,
0:22:30 > 0:22:33which he feeds a diet of Somerset apples.
0:22:33 > 0:22:35Hello.
0:22:35 > 0:22:38Hi. Big Jim. We're here to make some sausages with you, sir.
0:22:38 > 0:22:40- OK, I'm looking forward to it. - Fantastic.
0:22:40 > 0:22:43So here we have our own Gloucester Old Spot from our own farm.
0:22:43 > 0:22:44OK, sir.
0:22:44 > 0:22:46I've got a spice blend that will really put
0:22:46 > 0:22:48a bang in the bangers we're making.
0:22:48 > 0:22:52But it can easily be used in burgers or meatballs.
0:22:52 > 0:22:55We'll add a bit of punch there with some chilli, some nutmeg,
0:22:55 > 0:22:58garlic, ginger, put some dill in there
0:22:58 > 0:23:00and it's going to have roasted fennel seeds.
0:23:00 > 0:23:04Lightly roasted to release the aniseed-like flavour.
0:23:04 > 0:23:05Beautiful. Smell that.
0:23:05 > 0:23:09Perfect, Chef. And I think it's going to make the pork sing.
0:23:09 > 0:23:12Add a tiny touch of turmeric there.
0:23:12 > 0:23:15It's going to look fantastic and it's going to taste fantastic.
0:23:15 > 0:23:17Some black pepper.
0:23:17 > 0:23:20A little sea salt and it's done.
0:23:20 > 0:23:23Added to a kilo of fresh pork, our quick and easy spice blend
0:23:23 > 0:23:25is ready for mincing.
0:23:28 > 0:23:31The roasted fennel seeds, they're just going to lift it all up.
0:23:31 > 0:23:34- All the flavours you smell... - Nice and pungent.- Yes, good.
0:23:34 > 0:23:37This mixture makes about a dozen sausages.
0:23:37 > 0:23:38That's it. Nice and gently.
0:23:41 > 0:23:44That's good. You've done this before.
0:23:44 > 0:23:45A couple of times.
0:23:47 > 0:23:49Mr Singh, the sausage king.
0:23:49 > 0:23:53I think everybody's ready for more bang in their banger.
0:23:53 > 0:23:56Now what more fitting an end for a sausage
0:23:56 > 0:23:59than the great British breakfast.
0:23:59 > 0:24:02But, my friends, it could be greater.
0:24:02 > 0:24:07We're going to spice up the holy trinity of sausage, eggs and beans,
0:24:07 > 0:24:10and for that we need a willing cafe.
0:24:11 > 0:24:14Do you see what I see, Chef? Trucks. Where's there's trucks...
0:24:14 > 0:24:16There's a greasy spoon.
0:24:16 > 0:24:20The Nunney Catch Transport Cafe sells traditional all-day breakfast.
0:24:20 > 0:24:26And these fry-ups are presided over by head waitress Dawn Pollard.
0:24:26 > 0:24:30Have you ever attempted to give your customers a little
0:24:30 > 0:24:32bit of spice in their food?
0:24:32 > 0:24:35- No, we haven't. It'll be a first. - So yours is very, very traditional.
0:24:35 > 0:24:39- Yes.- So do you think we might be able to get away with selling them
0:24:39 > 0:24:42- something totally different? - The answer will be in the plate.
0:24:42 > 0:24:44If the plate comes back empty they enjoyed it,
0:24:44 > 0:24:47if the plate didn't come back empty that's where you'd get your answer.
0:24:47 > 0:24:48Now you are scaring me.
0:24:48 > 0:24:51So our aim is for clean plates all round.
0:24:51 > 0:24:54- I'm a bit nervous, but we'll give it a shot.- OK. I'm nervous too.
0:24:54 > 0:24:56I know you are but we will give it a shot.
0:24:56 > 0:24:59We're going to enhance the great British fry-up
0:24:59 > 0:25:02with some careful spicing.
0:25:02 > 0:25:05First for the eggs, a sprinkle of diced red onion.
0:25:05 > 0:25:09- Sir. Green chilli. Can I take some chilli, Chef?- Have some chilli.
0:25:09 > 0:25:13Add teaspoon of mild green chilli. Don't be scared.
0:25:13 > 0:25:17- It makes the egg yolk taste heavenly.- Give them a bang, Chef.
0:25:17 > 0:25:18Absolutely.
0:25:18 > 0:25:22To finish off, some fresh coriander then it's important to flip
0:25:22 > 0:25:25the eggs over to brown the onions through.
0:25:25 > 0:25:27Next, for the baked beans,
0:25:27 > 0:25:30I'm making a delicious mixture to stir through.
0:25:30 > 0:25:32Sir, could I have the garlic and ginger, please.
0:25:32 > 0:25:36For a standard tin of beans, you'd need four centimetres of ginger,
0:25:36 > 0:25:40two garlic cloves, a small onion and a diced mild chilli.
0:25:40 > 0:25:45Spicing beans might take a leap of faith but ginger and pulses
0:25:45 > 0:25:49are perfect partners, so try it once and you'll never look back.
0:25:51 > 0:25:54A sprinkle of cumin for a bit of crunch and depth.
0:25:54 > 0:25:56- What do you think, Chef? Enough? - Yes, enough.
0:25:56 > 0:25:59- Yes, you mustn't scare my customers away.- We won't.
0:25:59 > 0:26:04Finally, stir it through the beans with a handful of fresh coriander.
0:26:04 > 0:26:08Now will our spicy fiddling make Dawn's punters love the
0:26:08 > 0:26:10fry-up more or less?
0:26:10 > 0:26:13- Morning, gents. Couple of full English?- Yeah.- Yeah?
0:26:13 > 0:26:16Can we introduce you to Todiwala and Singh's one?
0:26:16 > 0:26:18It's got a bit of a twist to it.
0:26:18 > 0:26:20- Yeah.- Yeah.
0:26:20 > 0:26:24These gentlemen want to try the spicy sausage in a sandwich.
0:26:24 > 0:26:28In a bun? No problem. Do you like spicy food?
0:26:28 > 0:26:32- Yeah...not hot-hot. - Try it, you'll love it.- OK.
0:26:32 > 0:26:35OK, Chef, are you ready?
0:26:35 > 0:26:37There you go, gents.
0:26:37 > 0:26:39- It's different, isn't it?- Yeah.
0:26:41 > 0:26:42More sausages here.
0:26:42 > 0:26:44It's nice, not too spicy.
0:26:44 > 0:26:48I'm a bit funny with spicy food, but it's all, it's quite nice.
0:26:48 > 0:26:49Bit funky, innit?
0:26:49 > 0:26:52- Dawn's going to be happy, Chef. - Yes, the boss.
0:26:52 > 0:26:54Hello.
0:26:54 > 0:26:56- HE LAUGHS - Empty plate!
0:26:56 > 0:26:57Clean plate! Well done
0:26:57 > 0:26:58I liked the spicy sausages,
0:26:58 > 0:27:01and I didn't know you could do such things with baked beans before.
0:27:01 > 0:27:04Baked beans. They're the banging baked beans, as they say.
0:27:04 > 0:27:06Are they putting it on the menu here?
0:27:06 > 0:27:08I'm going to speak to Dawn and see what she says.
0:27:08 > 0:27:10So, Dawn, we have two stars over there.
0:27:10 > 0:27:12How many stars will you give us?
0:27:12 > 0:27:15- I think I'll give you...eight stars. - Yes!
0:27:15 > 0:27:19So will dawn put our spicy breakfast on her menu?
0:27:19 > 0:27:22Yes, I think I would, we'd give it a go.
0:27:22 > 0:27:25- Ah-ha! That for us is success, Chef. - Yes, Chef!
0:27:28 > 0:27:30British bangers are the best.
0:27:30 > 0:27:33Well, we make the best banging British banger in the world -
0:27:33 > 0:27:34what do you say?
0:27:34 > 0:27:37The best banging banger is a British banging banger.
0:27:37 > 0:27:40The best banging banger is a best better British banger...
0:27:40 > 0:27:43- Oh, bloody hell! - Oh, let's just eat them.
0:27:43 > 0:27:45Let's just eat them, yeah.
0:27:47 > 0:27:52'We've toured the country and tasted the best that Britain has to offer.
0:27:52 > 0:27:54'And given it a spicy spin.'
0:27:54 > 0:27:57And this is the best pie I've had in 50 years!
0:27:57 > 0:28:00The more I drink, the better it's getting.
0:28:00 > 0:28:01- Oooh.- Hmmm.
0:28:01 > 0:28:03You like it?
0:28:03 > 0:28:06'Hopefully we've given you the confidence to experiment with
0:28:06 > 0:28:09'spices in your favourite dishes.'
0:28:09 > 0:28:12- It's really nice. - It's really nice?- Mmm.
0:28:12 > 0:28:14I love every lick of it, sir.
0:28:14 > 0:28:16Absolutely superb.
0:28:16 > 0:28:19- I've been converted. - That is fabulous.
0:28:19 > 0:28:24'Bringing all the excitement that spices have to offer to your life.'
0:28:24 > 0:28:29That is amazing. That really, oh, that really is good. Oh. Mmm.
0:28:44 > 0:28:47Subtitles by Red Bee Media Ltd