0:00:04 > 0:00:07My name is Rachel Khoo. I'm a food writer and a cook.
0:00:12 > 0:00:14My passion is for French food cooked simply,
0:00:14 > 0:00:16the way Parisians do at home.
0:00:17 > 0:00:21I think there's still this kind of cliche of French food,
0:00:21 > 0:00:24where you think it's complicated.
0:00:24 > 0:00:27My cooking is no fuss, just enjoyable.
0:00:27 > 0:00:31Oh, there's a little bit left. I'm going to have that. Yum.
0:00:31 > 0:00:32I love cheese.
0:00:32 > 0:00:33After training here as a chef,
0:00:33 > 0:00:38I opened the smallest restaurant in Paris in my tiny flat.
0:00:40 > 0:00:42Somebody said to me,
0:00:42 > 0:00:46it's harder to get a reservation at my place than it is for El Bulli.
0:00:46 > 0:00:48I was like, OK.
0:00:48 > 0:00:51- Superb.- Fantastic.
0:00:51 > 0:00:56In this series, I'm going to take the fear out of French cooking.
0:00:56 > 0:00:59- Pois.- Pois.- Pois!
0:00:59 > 0:01:01Tonight, I'm serving up
0:01:01 > 0:01:05a supper dish with an unusual twist.
0:01:05 > 0:01:06Yeah, good.
0:01:06 > 0:01:10I take a trip Parisian-style to the coast.
0:01:10 > 0:01:11It just jumped!
0:01:11 > 0:01:17And show a tasty treat who's boss. I have a very big blowtorch.
0:01:19 > 0:01:22This is French food the way the Parisians cook and eat it.
0:01:22 > 0:01:25C'est tout - that's it.
0:01:35 > 0:01:37My recipes aren't inspired by Michelin-starred restaurants
0:01:37 > 0:01:40but by the bistros of Paris.
0:01:42 > 0:01:46There's some amazingly innovative cooking happening right here
0:01:46 > 0:01:47in these relaxed eateries.
0:01:50 > 0:01:53At the award-winning restaurant, Frenchie...
0:01:53 > 0:01:56Du merlot, du boeuf - degustation, oui?
0:01:56 > 0:02:00..head chef Gregory Marchand combines simple ideas
0:02:00 > 0:02:02with complex flavours,
0:02:02 > 0:02:06like this calamari and carrot coleslaw.
0:02:06 > 0:02:07The calamari is smoked.
0:02:09 > 0:02:13- There we go. Bon appetit. - Bon appetit, merci.
0:02:13 > 0:02:17There's a lot of things going on in such a little dish.
0:02:17 > 0:02:18Seems very humble.
0:02:20 > 0:02:24Yeah, you've got the fresh flavours from the carrot, then the smokiness.
0:02:24 > 0:02:28All the food we do here is simple but we work a lot on the seasoning.
0:02:28 > 0:02:33Behind the simplicity, it's actually quite a complex flavour profile.
0:02:33 > 0:02:38This inventive, highly skilled approach can translate just as well to home cooking.
0:02:38 > 0:02:42It's all about creating the perfect balance of flavours.
0:02:46 > 0:02:51So, inspired by that coleslaw, I'm going to make a breathtaking salad.
0:02:51 > 0:02:54This dish showcases modern Parisian cooking.
0:02:55 > 0:02:58The humble vegetable is the star but the trick is to produce
0:02:58 > 0:03:01a mind-blowing range of flavours and colours.
0:03:05 > 0:03:09I have this beautiful selection of vegetables here which I'm going
0:03:09 > 0:03:14to transform into a stunning winter salad with a goat's cheese mousse.
0:03:16 > 0:03:18I start by peeling the parsnips
0:03:18 > 0:03:22and some suitably named deep purple carrots
0:03:22 > 0:03:24which have a lovely mild flavour,
0:03:24 > 0:03:26but you can also stick to regular ones.
0:03:26 > 0:03:31You want to try to get all pieces of vegetable a similar size
0:03:31 > 0:03:33so they cook evenly.
0:03:33 > 0:03:36Such stunning colours, all these vegetables put together.
0:03:36 > 0:03:39They're colours like you're more used to with fruit.
0:03:39 > 0:03:42Look at that. Crazy carrot.
0:03:44 > 0:03:45I'm going to do one apple.
0:03:45 > 0:03:49The apple, when it roasts, it gets a lovely sweet caramel flavour.
0:03:49 > 0:03:52That works so well, it's a brilliant combination.
0:03:52 > 0:03:56Drizzle your vegetables with a neutral flavoured oil before baking.
0:03:56 > 0:03:58I like sunflower.
0:03:58 > 0:04:02I really just want the flavours of the vegetables to come out,
0:04:02 > 0:04:03to shine and sing.
0:04:03 > 0:04:07Olive oil tends to overpower the flavours.
0:04:07 > 0:04:09It takes about 45 minutes, maybe a little less.
0:04:09 > 0:04:13You want a nice hot oven, about 200 degrees.
0:04:13 > 0:04:18Now for my delicious goat's cheese mousse. This is Selles-sur-cher.
0:04:18 > 0:04:21It's got this edible ash coating here.
0:04:21 > 0:04:23That adds a little bit of smokiness.
0:04:23 > 0:04:25If you can't get this cheese,
0:04:25 > 0:04:28any other soft goat's cheese works really well.
0:04:28 > 0:04:31This cheese comes from the Loire valley in central France
0:04:31 > 0:04:35and has a rich creamy taste which becomes stronger the more it's aged.
0:04:35 > 0:04:37You'll need 200 grams.
0:04:38 > 0:04:42Add eight tablespoons of milk and work it into a smooth paste.
0:04:42 > 0:04:45It's a bit like cheesy whipped cream.
0:04:48 > 0:04:49That's exactly what we're adding next.
0:04:49 > 0:04:52A third of a pint of whipped cream.
0:04:52 > 0:04:55You want to incorporate half your whipped cream first
0:04:55 > 0:04:57because it will loosen up the mixture.
0:04:59 > 0:05:02At this point, you can just beat it in.
0:05:02 > 0:05:04Add the rest in.
0:05:05 > 0:05:09At this point, you want to fold the cream in
0:05:09 > 0:05:12because you want to keep some of that air in.
0:05:12 > 0:05:15I'm going to put that in a piping bag.
0:05:15 > 0:05:18Put it in a jug
0:05:18 > 0:05:21and that way you can just...
0:05:21 > 0:05:23scrape it all in there.
0:05:25 > 0:05:26OK.
0:05:28 > 0:05:32And with the mousse chilling, next I'll fry 100 grams of lardons
0:05:32 > 0:05:37which adds another level of texture and flavour to the salad.
0:05:37 > 0:05:38They're just going to add some saltiness
0:05:38 > 0:05:40and a bit of smokiness to the salad.
0:05:40 > 0:05:43Finally, some raw beetroot.
0:05:43 > 0:05:46I'm using yellow golden and Chioggia which add a subtle
0:05:46 > 0:05:49earthy flavour but you can also stick to more common types.
0:05:49 > 0:05:55Look at that. That yellow is like sunshine yellow. This looks amazing.
0:05:55 > 0:05:57It's a kind of psychedelic beetroot here.
0:05:57 > 0:06:00Look at that, it's a bit like a stained-glass window.
0:06:00 > 0:06:06I've got crapaudine. This has actually been cooked. Beautiful.
0:06:08 > 0:06:11All you need to do at this point is put it together,
0:06:11 > 0:06:13any way you like it.
0:06:13 > 0:06:19Grab a bit of parsnip, some of the beautiful carrots.
0:06:19 > 0:06:21You just scatter it on the plate,
0:06:21 > 0:06:25mix and match. This is, for me, a really enjoyable part.
0:06:25 > 0:06:30Leave a few gaps for your goat's cheese mousse.
0:06:30 > 0:06:37I'm just going to pipe some dollops like that. Little mountains.
0:06:37 > 0:06:40If you don't have time to make the mousse,
0:06:40 > 0:06:43you could always use small pieces of goat's cheese on their own.
0:06:43 > 0:06:45Lardons.
0:06:46 > 0:06:49Dot them around. Some salad leaves.
0:06:49 > 0:06:52The French call this a salade composee,
0:06:52 > 0:06:56where each carefully chosen ingredient complements the other.
0:06:56 > 0:06:59Vinaigrette - just drizzle on your vegetables.
0:06:59 > 0:07:02Finish with a sprinkle of salt.
0:07:05 > 0:07:07Look how beautiful those colours are.
0:07:07 > 0:07:10It's almost too good-looking to eat.
0:07:10 > 0:07:13A sumptuous modern salad.
0:07:13 > 0:07:17Hot and cold, raw and cooked, salty and sweet.
0:07:29 > 0:07:33For my next recipe, it's all about unconventional flavours.
0:07:37 > 0:07:41I'm off to my local butcher in Belleville to buy a delicious chicken.
0:07:41 > 0:07:42Salut!
0:07:44 > 0:07:47Parisians who love their poultry look for quality farm-reared chickens
0:07:47 > 0:07:50and my butcher, Jean Benard, always delivers.
0:07:57 > 0:08:00Landes, in the south-west of France, is famous for its chickens.
0:08:02 > 0:08:06They carry the French Red Label which is similar to our free-range chicken guarantee.
0:08:06 > 0:08:10Their lovely strong taste comes from being raised slowly
0:08:10 > 0:08:12and given good quality feed.
0:08:19 > 0:08:22Oui, s'il vous plait. Merci.
0:08:25 > 0:08:27Because I'm not the best butcher,
0:08:27 > 0:08:30he's going to take the head off and the feet and cut it up
0:08:30 > 0:08:35into bits for me, because he can do it in five minutes and I take half-an-hour.
0:08:35 > 0:08:37I'm going to use lavender with this chicken
0:08:37 > 0:08:40which Parisians use for baking.
0:08:40 > 0:08:43This will add a subtly perfumed taste.
0:08:46 > 0:08:49Sticky lemon and lavender chicken.
0:08:49 > 0:08:52You might be thinking - lavender in a savoury dish?
0:08:52 > 0:08:57Right, we're going to start off with crushing some lavender.
0:08:57 > 0:09:01There is lavender that tastes bitter so look for sweet lavender
0:09:01 > 0:09:04and make sure it's suitable for cooking.
0:09:04 > 0:09:07In it goes.
0:09:07 > 0:09:10Next step, I'm going to zest the lemon.
0:09:13 > 0:09:15OK, right, lemon zest in.
0:09:16 > 0:09:18And I'm going to grab some thyme.
0:09:18 > 0:09:22I have my Parisian fridge out here.
0:09:22 > 0:09:26In Paris, most people have small fridges
0:09:26 > 0:09:29so you stick your stuff out on the windowsill.
0:09:29 > 0:09:33OK, I'm just going to take the leaves off these sprigs.
0:09:33 > 0:09:37Thyme and lavender go really well together. It's a good combination.
0:09:37 > 0:09:41Some olive oil, about two tablespoons.
0:09:42 > 0:09:45I'm going to add two tablespoons of honey,
0:09:45 > 0:09:49some lavender honey which is going to give that stickiness to this dish.
0:09:49 > 0:09:53The lavender honey will reinforce the flavour of the mixture.
0:09:53 > 0:09:56You'll find it in specialist shops in the UK
0:09:56 > 0:09:59but you can also use regular good quality honey.
0:10:01 > 0:10:03I need some lemon juice.
0:10:05 > 0:10:07OK, let's juice this lemon.
0:10:12 > 0:10:17That goes in there. A pinch of salt.
0:10:17 > 0:10:20Let's mix this all together.
0:10:24 > 0:10:28Once it's mixed up, I'm going to grab my chicken.
0:10:28 > 0:10:30OK, We've got some lovely chicken here.
0:10:30 > 0:10:34All you need to do
0:10:34 > 0:10:38is stick all the pieces in.
0:10:38 > 0:10:42I've got a nice selection of drumsticks, thigh, wings.
0:10:42 > 0:10:46Give it a good mix. That way, all the pieces get coated.
0:10:46 > 0:10:51If you wanted to, you could just cover it with some clingfilm
0:10:51 > 0:10:53and put it in the fridge.
0:10:53 > 0:10:55But because my fridge is so small...
0:10:55 > 0:10:56SHE LAUGHS
0:10:56 > 0:10:59..I have to save space on everything,
0:10:59 > 0:11:02so I'm going to grab a sandwich bag.
0:11:03 > 0:11:05Here.
0:11:06 > 0:11:08I'm just going to tip it in there.
0:11:08 > 0:11:12This dish, a lot of people think it's like, "You should do it for summer."
0:11:12 > 0:11:16I quite like doing it in the winter when it's grey and wet.
0:11:16 > 0:11:20It's a good little summer treat for any time of the year.
0:11:20 > 0:11:22All you need to do is give it some time in the fridge
0:11:22 > 0:11:23and pop it in the oven.
0:11:23 > 0:11:26All right, that's going in the fridge.
0:11:37 > 0:11:39I've grabbed my chicken out the fridge.
0:11:39 > 0:11:43It's had a couple of hours to marinade and I'm going to put it in the oven.
0:11:43 > 0:11:47Cook it for 40 minutes at 200 degrees.
0:11:47 > 0:11:51That's it. Easy. Easy-peasy.
0:11:54 > 0:11:58If the chicken is browning too quickly, cover it with aluminium foil
0:11:58 > 0:12:00and it's a good idea to turn the pieces over
0:12:00 > 0:12:03halfway through, so they brown evenly.
0:12:05 > 0:12:09I think the chicken - it's bubbling away, looks like it's done.
0:12:09 > 0:12:13OK. Yes.
0:12:13 > 0:12:15That looks pretty amazing.
0:12:15 > 0:12:19You've got lovely caramelised sweet, sticky skin on the top.
0:12:19 > 0:12:22If you've got some crusty baguette or some bread at hand,
0:12:22 > 0:12:28you just want to rip a piece off and dunk that bread in those juices there
0:12:28 > 0:12:30because it's seriously good.
0:12:30 > 0:12:35Serve with green beans or any vegetable with a gentle flavour
0:12:35 > 0:12:36that won't fight the lavender.
0:12:41 > 0:12:43Yeah, good.
0:12:46 > 0:12:50The rich savoury flavour of the chicken and sweetness of the lavender -
0:12:50 > 0:12:54a traditional French ingredient used in an unconventional way.
0:13:03 > 0:13:06Experimenting with contrasting and complementary flavours was always
0:13:06 > 0:13:11a major part of the recipes I dreamt up in my tiny restaurant.
0:13:16 > 0:13:20I love surprising my guests with these culinary contradictions.
0:13:20 > 0:13:22Dessert.
0:13:23 > 0:13:29Creme brulee with raspberries and Indonesian long pepper.
0:13:29 > 0:13:33Even cutting edge Parisian chefs like Benjamin Darnaud
0:13:33 > 0:13:36would come to sample my simple but sumptuous home cooking.
0:13:36 > 0:13:38I'm just like, I'm crazy with creme brulee.
0:13:40 > 0:13:43My next recipe might seem unconventional to us Brits
0:13:43 > 0:13:46but it was always a popular starter amongst my diners.
0:13:48 > 0:13:50It's a savoury cake.
0:13:50 > 0:13:55In the UK, when you say cake, people think delicious sponge cakes,
0:13:55 > 0:13:58chocolate cakes, but in France, when you mention cake,
0:13:58 > 0:14:03the French think savoury, which might sound a bit bizarre
0:14:03 > 0:14:05but actually it's super tasty.
0:14:05 > 0:14:09I need 250 grams of plain flour.
0:14:11 > 0:14:16To my flour, I'm going to add 15 grams of baking powder.
0:14:16 > 0:14:21I'm just going to put this on the side, I don't need this for the moment.
0:14:21 > 0:14:25I'm going to use goat's cheese. This is Sainte-Maure.
0:14:25 > 0:14:26I'm going to chop it up.
0:14:28 > 0:14:31I love the acidic tang of Sainte-Maure,
0:14:31 > 0:14:35but if you can't find it, any soft goat's cheese will work well.
0:14:35 > 0:14:38I'm going to chop up my prunes.
0:14:38 > 0:14:41If you don't want to go down the sweet side, you can do olives.
0:14:41 > 0:14:44That's really nice. Done my prunes.
0:14:44 > 0:14:47I'm going to roughly chop pistachios.
0:14:47 > 0:14:51Pistachios add that beautiful colour and it's got a bit of a crunch
0:14:51 > 0:14:55and the nutty flavour. OK, that looks like it's done.
0:14:56 > 0:15:00Just give the flour with the baking powder a mix.
0:15:00 > 0:15:01Now add your cheese, nuts and prunes
0:15:01 > 0:15:04and then you can get on with your batter.
0:15:04 > 0:15:06Four eggs.
0:15:12 > 0:15:13Now they need whipping.
0:15:13 > 0:15:19Luckily, I have something hiding in my cupboard which will do it for me.
0:15:27 > 0:15:31That looks like it's done.
0:15:31 > 0:15:33Pale and fluffy.
0:15:38 > 0:15:42Look at that. It's lovely and fluffy, pale in colour.
0:15:42 > 0:15:44That's how you want it.
0:15:44 > 0:15:50I'm going to add 150 ml of olive oil, 100 ml of milk.
0:15:53 > 0:15:5650 grams of yoghurt.
0:15:56 > 0:15:59Keeps the cake nice and moist.
0:15:59 > 0:16:04Now I'm going to add some salt, a teaspoon. Pepper.
0:16:07 > 0:16:12I'm going to add my dry ingredients and fold that in.
0:16:16 > 0:16:19The reason why you want to fold it in is because
0:16:19 > 0:16:25if you beat it too hard, then you get a tough cake.
0:16:25 > 0:16:31OK, that is your cake batter. That's all. Really easy.
0:16:31 > 0:16:35Grab your baking tin. Pour it in.
0:16:35 > 0:16:37If you don't have any baking paper to line your tin,
0:16:37 > 0:16:40just butter and flour it thoroughly.
0:16:40 > 0:16:41Now I'm going to put it in the oven.
0:16:44 > 0:16:49Cook the cake at 180 degrees for about 30 to 40 minutes.
0:16:52 > 0:16:54Yum, yum, yum.
0:16:56 > 0:16:59You should just be able to pull it out like this
0:16:59 > 0:17:00but it's not happening.
0:17:01 > 0:17:03Et voila.
0:17:03 > 0:17:04Look at that.
0:17:04 > 0:17:06Mmm.
0:17:08 > 0:17:09You can smell the cheese.
0:17:09 > 0:17:11Grab a bread knife.
0:17:11 > 0:17:14Let's have a look and see how it's turned out.
0:17:17 > 0:17:22Oh, wow. Isn't that beautiful? I'm going to cut a little piece off.
0:17:22 > 0:17:26You're getting the saltiness from the cheese,
0:17:26 > 0:17:28getting the lovely pistachio taste
0:17:28 > 0:17:30and a little bit of sweetness from the prunes.
0:17:30 > 0:17:37Just all that together in a cake form works really well.
0:17:37 > 0:17:39Honestly, I'm not just saying it.
0:17:42 > 0:17:47It's the perfect picnic food and a great alternative to a sandwich.
0:17:55 > 0:18:00To cook my next recipe, I'm doing what many Parisians do on weekends -
0:18:00 > 0:18:02head to Trouville in Normandy.
0:18:02 > 0:18:05There I'm going to make a dish where a sweet ingredient
0:18:05 > 0:18:07enhances a seafood classic.
0:18:07 > 0:18:11What I love about Trouville is the really fresh seafood.
0:18:11 > 0:18:12You're at the source.
0:18:21 > 0:18:25I'm visiting one of the best fishmongers in town.
0:18:27 > 0:18:32The Pillet-Saiter family have been fishing these waters for almost 150 years.
0:18:34 > 0:18:41They've got eight different types of oysters, live whelks,
0:18:41 > 0:18:45amazing looking lobster. You don't want to put your finger in there, it's still alive.
0:18:45 > 0:18:48One of their local specialities, you just can't get in Paris.
0:18:48 > 0:18:53- You want to try it?- Really? Live grey shrimp.
0:18:53 > 0:18:57Oh, oh. Oh, God! It just jumped!
0:18:57 > 0:19:01They were hauled out of the water only an hour ago. OK.
0:19:01 > 0:19:04It's still moving.
0:19:06 > 0:19:10Mmm. It's crunchy, it's sweet and a little bit salty.
0:19:14 > 0:19:17To get the best out of seafood this fresh,
0:19:17 > 0:19:22you need a very simple approach, so Dominique is showing me a favourite family recipe.
0:19:23 > 0:19:28- It's scallops in water. - So you cook it in water.
0:19:28 > 0:19:31I normally fry scallops.
0:19:31 > 0:19:34Fry in the pan. I've never boiled them.
0:19:34 > 0:19:37Dominique only needs to poach the scallops briefly
0:19:37 > 0:19:40because they're so fresh.
0:19:40 > 0:19:42It doesn't taste fishy at all, it actually tastes very sweet.
0:19:42 > 0:19:46The flavour of his dish comes from the simplest of ingredients.
0:19:46 > 0:19:49Carrots, pepper, water. It's all.
0:19:49 > 0:19:52- Salt is not necessary.- Oh, OK.
0:19:52 > 0:19:54- No salt with fish.- No.
0:19:54 > 0:19:57To retain their natural sweetness,
0:19:57 > 0:20:01the scallops are cooked for only two minutes.
0:20:01 > 0:20:02Now, the sauce.
0:20:02 > 0:20:07His sauce is a mustard mayonnaise thinned out with water and vinegar.
0:20:07 > 0:20:10- The sauce.- OK.
0:20:11 > 0:20:16Wow! This is proper old-fashioned French home cooking.
0:20:17 > 0:20:21And there's only one place to enjoy seafood as fresh as this.
0:20:27 > 0:20:32- So the sauce has a bit of acidity. - Oui.- And the scallops are very sweet.
0:20:32 > 0:20:36I think it makes a perfect balance, doesn't it?
0:20:36 > 0:20:39Very unusual combination, but it works very well.
0:20:39 > 0:20:43Now, I'm going to try and impress one of the oldest fishing families
0:20:43 > 0:20:46in Trouville with my take on a classic.
0:20:50 > 0:20:54Before you begin, make sure the mussels have been rinsed and de-bearded.
0:20:54 > 0:20:57All right, to start off...
0:20:57 > 0:21:01you need your pan and some butter.
0:21:01 > 0:21:06Then add a bay leaf, a sprig of thyme and one thinly sliced onion.
0:21:10 > 0:21:13I'm going to add cider to my onions.
0:21:13 > 0:21:15It's going to add a lovely apple taste.
0:21:15 > 0:21:17The cider's from this region in Normandy.
0:21:17 > 0:21:20This is my Normandy twist on a seafood classic.
0:21:20 > 0:21:23Traditionally, you would use white wine.
0:21:23 > 0:21:25And the mussels go in straightaway.
0:21:28 > 0:21:33Put the lid on. And give to three to four minutes.
0:21:33 > 0:21:37I have so much space in this kitchen. I can have a little dance.
0:21:38 > 0:21:42Sebastian, one of the family, comes to have a nosey.
0:21:42 > 0:21:44Careful, it's hot.
0:21:44 > 0:21:48- Smell good?- La pomme.- You can smell the apple, yeah.- I can try?
0:21:48 > 0:21:51Yes, of course. I'll bring some over in a minute. OK.
0:21:53 > 0:21:55All right. A toute suite.
0:21:55 > 0:21:59I might have a new admirer. Maybe.
0:21:59 > 0:22:02I think he just flirts with all the ladies around here.
0:22:02 > 0:22:03Let's have a look.
0:22:05 > 0:22:07Wow! So they've opened up nicely.
0:22:07 > 0:22:10And you can smell that lovely apple taste.
0:22:10 > 0:22:14Finish it off with a dollop of creme fraiche.
0:22:14 > 0:22:16So give it a good stir.
0:22:18 > 0:22:23OK, that is ready. Sprinkle of parsley on top. C'est tout.
0:22:26 > 0:22:30All right. My mussels are done. Let's serve them up.
0:22:32 > 0:22:36- All right, try some. Vous voulez gouter aussi?- Merci.
0:22:38 > 0:22:41- Very nice.- Very nice?- Tasty.
0:22:41 > 0:22:45Cider gives you more of a fruity taste. The little bit of apple?
0:22:45 > 0:22:51- C'est extraordinaire. You stay here and cook with us.- OK.
0:22:54 > 0:22:58And if you'd like to more about the recipes in the programme,
0:22:58 > 0:23:00then log on to:
0:23:11 > 0:23:16And from the subtle flavours of seafood to the big bold flavours of my next dish.
0:23:16 > 0:23:22This is a tricky one, which requires a bit of practice, but I promise you the end result is worth it.
0:23:26 > 0:23:30I have the perfect recipe to recreate that Parisian patisserie
0:23:30 > 0:23:35experience at home, a grapefruit and pepper meringue tartlet.
0:23:35 > 0:23:37Start off by zesting my grapefruit.
0:23:38 > 0:23:40This is for the grapefruit curd,
0:23:40 > 0:23:43which will sit in the base of the tart.
0:23:43 > 0:23:45Beautiful smell from the grapefruit.
0:23:45 > 0:23:49It's a bit like aromatherapy. Great way to start the morning.
0:23:51 > 0:23:52Cut it in half.
0:23:52 > 0:23:57Give it a good squeeze and pour 90 ml of juice into a pan.
0:23:57 > 0:23:59I need one egg.
0:24:01 > 0:24:03And one egg yolk.
0:24:04 > 0:24:08To your mix, add 100 grams of plain sugar,
0:24:08 > 0:24:10a table spoon of cornflour and a pinch of salt.
0:24:10 > 0:24:12Then get on the hob.
0:24:15 > 0:24:19You want to whisk constantly until it thickens up.
0:24:19 > 0:24:22It's almost there. All right, it's bubbled.
0:24:22 > 0:24:28Switch off the heat, add 50 grams of cubed soft butter.
0:24:28 > 0:24:33That looks like it's done. I'm going to pour it into my bowl.
0:24:33 > 0:24:35It's got a great consistency,
0:24:35 > 0:24:38but you do need to chill it a little bit cos it will set.
0:24:38 > 0:24:42In the fridge it goes, just to chill.
0:24:42 > 0:24:45Next task, the base for the tarts.
0:24:45 > 0:24:49And for that, I've already prepared a Breton biscuit mix.
0:24:49 > 0:24:50The recipe is on my BBC web page.
0:24:50 > 0:24:55And what you do is kind of snail shape first.
0:24:55 > 0:24:57So you go out, all the way in.
0:24:57 > 0:25:00And then the ring around the outside.
0:25:00 > 0:25:04You want a little dip in the middle to put your curd in.
0:25:04 > 0:25:07They go in the oven for about 12-15 minutes.
0:25:09 > 0:25:11Next up, the meringue topping.
0:25:11 > 0:25:13Get a pan with 100 grams of sugar
0:25:13 > 0:25:16and 40 ml of water to make a hot syrup.
0:25:16 > 0:25:18Here comes the science part.
0:25:18 > 0:25:22I have my thermometer here and I'm going to put it in.
0:25:22 > 0:25:25I need to get 118 degrees Celsius.
0:25:25 > 0:25:26If it's not hot enough,
0:25:26 > 0:25:29your meringue's not going to be stiff enough.
0:25:29 > 0:25:32If it's too hot, your meringue's too stiff
0:25:32 > 0:25:34and you're not going to get a nice finish.
0:25:34 > 0:25:39118 Celsius is the perfect temperature.
0:25:39 > 0:25:41I'm going to put my egg whites in my mixing bowl.
0:25:43 > 0:25:45Add a pinch of salt.
0:25:45 > 0:25:49So we're not far off. We're at 107 degrees Celsius.
0:25:49 > 0:25:51It's starting to bubble.
0:25:54 > 0:25:58Come on! 118, OK. Let's take that out.
0:25:58 > 0:26:02And then you want to pour it along the side of the bowl.
0:26:02 > 0:26:07If you don't pour on the side, you pour on the whisk and that makes spun sugar.
0:26:07 > 0:26:12I'm going to look in the oven. I think the biscuits are done.
0:26:12 > 0:26:14Let's have a look.
0:26:14 > 0:26:17Yay! They look perfect.
0:26:17 > 0:26:20I'm going add a little bit of black pepper to my meringue.
0:26:20 > 0:26:22The spiciness from the black pepper
0:26:22 > 0:26:26works really well with the acidity of the grapefruit.
0:26:26 > 0:26:28That looks perfect.
0:26:28 > 0:26:30I'm going to turn it off.
0:26:30 > 0:26:32Ah.
0:26:32 > 0:26:34Wow! Look at that meringue!
0:26:38 > 0:26:42And that will look beautiful on our tartlets.
0:26:42 > 0:26:47OK, I just need to get my grapefruit curd out of the fridge cos that's been cooling down.
0:26:49 > 0:26:51Just add a couple of tablespoons in.
0:26:51 > 0:26:55If you don't have time to make the filling,
0:26:55 > 0:26:58you could cheat a little and buy some lemon curd from a shop.
0:26:58 > 0:26:59OK, meringue time.
0:27:05 > 0:27:08Look at that. Just put it on top.
0:27:14 > 0:27:18OK, you will need a blowtorch. And not any old blowtorch.
0:27:18 > 0:27:20I have a very big blowtorch.
0:27:23 > 0:27:28Lightly brush the meringue. This will caramelise it and add a little crispness.
0:27:28 > 0:27:33And that's it. All that's left to do is to eat them.
0:27:34 > 0:27:37Let's have a little look inside.
0:27:37 > 0:27:41So when you cut in, you've got a little surprise.
0:27:41 > 0:27:43Isn't that stunning?
0:27:55 > 0:28:00Next week, entertaining made easy with the perfect dish for sharing.
0:28:00 > 0:28:04Healthy and delicious. Good combination.
0:28:04 > 0:28:06The tricks of the trade.
0:28:06 > 0:28:09Turn it upside down and hold it over your head.
0:28:09 > 0:28:12For the lightest ile flottante.
0:28:12 > 0:28:16And I get my hands on some exquisite oysters. One for luck!
0:28:16 > 0:28:17SHE LAUGHS
0:28:18 > 0:28:22- For a party, Parisian style. - I'm going to have more.
0:28:26 > 0:28:29Subtitles by Red Bee Media Ltd