0:00:02 > 0:00:04Tasty, amazing, delicious.
0:00:04 > 0:00:06I love cooking.
0:00:06 > 0:00:08Oh, that smells lush.
0:00:08 > 0:00:11But why not make your food the best it can be?
0:00:11 > 0:00:14It worked proper nice.
0:00:14 > 0:00:15Oh. Ooh, ah, ooh.
0:00:15 > 0:00:18The difference between cooking good food and great food
0:00:18 > 0:00:20is only a few little tricks and tips away.
0:00:20 > 0:00:24I want to show you how to turn an ordinary dish
0:00:24 > 0:00:27into something extraordinary.
0:00:27 > 0:00:30Oh, my God, that is amazing.
0:00:31 > 0:00:34It's time to push flavour to its fullest.
0:00:34 > 0:00:36Absolutely beautiful.
0:00:36 > 0:00:38Liven up those old favourites...
0:00:38 > 0:00:40That's delicious.
0:00:40 > 0:00:42That's really up with the best.
0:00:42 > 0:00:46..and add a bit of magic to your cooking
0:00:46 > 0:00:49with my Best Ever Dishes.
0:00:53 > 0:00:57The best thing about having a party is putting on a top-notch spread
0:00:57 > 0:01:00and I don't mean rustling up some namby-pamby nibbles.
0:01:00 > 0:01:02I like to serve proper food.
0:01:02 > 0:01:05Full of flavour, not a canape in sight.
0:01:05 > 0:01:10So I'm going to show you how to whip up some right tasty crowd pleasers.
0:01:10 > 0:01:13I've got a proper barbecue recipe packed with flavour
0:01:13 > 0:01:15using super tasty mackerel.
0:01:15 > 0:01:18Nine on one line!
0:01:18 > 0:01:20I think we need a bigger boat!
0:01:21 > 0:01:25I'm pushing the boat out with my slow-cooked beef brisket
0:01:25 > 0:01:28and sampling some great grub along the way.
0:01:28 > 0:01:30This is top notch, this.
0:01:30 > 0:01:32That means a lot coming from you.
0:01:32 > 0:01:33Service, one more bun.
0:01:34 > 0:01:38And I'm going to show you a dressed to impress chocolate tart
0:01:38 > 0:01:40that'll make your party go with a bang.
0:01:40 > 0:01:42All of your guests are going to love that.
0:01:42 > 0:01:45If they don't, get new friends.
0:01:45 > 0:01:48This is going to be a party your mates will never forget.
0:01:50 > 0:01:53But first up, my best ever potato skins.
0:01:53 > 0:01:55They're going to be right classy.
0:01:58 > 0:02:00Now everybody loves potatoes at a party
0:02:00 > 0:02:04and I've got a recipe for you that is way better than crispy wedges
0:02:04 > 0:02:05or tiny little jackets.
0:02:05 > 0:02:08They're going to be the perfect party potatoes.
0:02:10 > 0:02:14Now I know you lot have done these before, it's a jacket spud.
0:02:14 > 0:02:18Dead easy, it's probably one of the first things you ever did cook.
0:02:18 > 0:02:22But for this recipe it's the skins I'm after, not the flesh.
0:02:22 > 0:02:25So cut the potatoes in half and scoop out all the middle.
0:02:25 > 0:02:29You can save that for some sausage and mash tomorrow.
0:02:29 > 0:02:31It's burning my hands, I'm out of practice.
0:02:31 > 0:02:33I'm going to take these potatoes up a notch
0:02:33 > 0:02:36and make them into the perfect grab-and-go food
0:02:36 > 0:02:38for a crowd, by crisping them up
0:02:38 > 0:02:41and turning them into little salad bowls,
0:02:41 > 0:02:46and then I'll fill them with some lovely stuff to wow my guests.
0:02:46 > 0:02:50And that smell of baked potatoes, oh. Ooh, ah, ooh.
0:02:51 > 0:02:53Perfect little salad bowls.
0:02:54 > 0:02:56I'm getting the big guns out for the filling
0:02:56 > 0:02:58and I'm starting with pancetta.
0:02:59 > 0:03:03It's just like streaky bacon on steroids, it's double hard.
0:03:03 > 0:03:06It's very strong. It's been cured for a long time.
0:03:06 > 0:03:12Imagine you're doing crispy bacon on a Sunday morning for breakfast.
0:03:12 > 0:03:17That's exactly what we're doing here except it ain't Sunday morning
0:03:17 > 0:03:18and it's not for breakfast.
0:03:19 > 0:03:23While that's crisping up, I want to show you a blue cheese dressing
0:03:23 > 0:03:25which couldn't be any simpler.
0:03:27 > 0:03:29I'm not using any old blue cheese.
0:03:29 > 0:03:32I want the best for my guests so I'm going to use Roquefort.
0:03:34 > 0:03:36First chuck creme fraiche into a bowl,
0:03:36 > 0:03:40add a couple of large dollops of Dijon mustard
0:03:40 > 0:03:43and a splash of this bad boy, Tabasco.
0:03:43 > 0:03:47You put a couple in if you're like a normal person,
0:03:47 > 0:03:50and add a couple more if you like it spicy,
0:03:50 > 0:03:54and then a couple more if it's just a load of blokes eating it
0:03:54 > 0:03:56trying to prove how hard they are.
0:03:57 > 0:04:00Next, 200g of some nice posh mayo
0:04:00 > 0:04:04and then crumble on top of all of that the Roquefort.
0:04:04 > 0:04:06Give it a mix.
0:04:06 > 0:04:09It looks like one of my white T-shirts if I wash them
0:04:09 > 0:04:12with a pair of my dark socks. That's the colour you're looking for.
0:04:13 > 0:04:16Now I'm going to smother the delicious sauce
0:04:16 > 0:04:20all over some lettuce, but this ain't any old limp leaf.
0:04:20 > 0:04:25Cos lettuce, it's got a beautiful, real, lovely crunch to it.
0:04:25 > 0:04:27Rip it into a nice big bowl...
0:04:27 > 0:04:29I'm having a tear up. I'm having a party.
0:04:29 > 0:04:32Oi-oi!
0:04:32 > 0:04:34Now grab some celery.
0:04:34 > 0:04:38I'm just going to finally... Finally? Finely.
0:04:40 > 0:04:45Very similar. Finally, we're going to finely slice the celery.
0:04:45 > 0:04:49Stick it in with the lettuce and now slop on the dressing.
0:04:49 > 0:04:52And just mix it through.
0:04:52 > 0:04:56Now for that gorgeous pancetta.
0:04:56 > 0:04:59Crispy, bubbling, tasty, amazing,
0:04:59 > 0:05:02delicious. Any other words that you can think of,
0:05:02 > 0:05:04that is what pancetta is about.
0:05:06 > 0:05:09Time to stuff the potato skins.
0:05:11 > 0:05:13And now the dressed salad.
0:05:13 > 0:05:15These little boys are perfect for parties.
0:05:15 > 0:05:19You can enjoy eating them and not have to worry about your washing up.
0:05:19 > 0:05:22That has to be a massive bonus.
0:05:22 > 0:05:25Finish off with a sprinkling of chopped celery leaves,
0:05:25 > 0:05:29some fresh chives and smoked paprika.
0:05:29 > 0:05:34This is like all the best flavours from packets of crisps
0:05:34 > 0:05:37rolled into one and put into 3D.
0:05:39 > 0:05:42And there you go, these boys I'm just going to stick 'em on me posh plate.
0:05:42 > 0:05:46There's probably enough on that plate. Leaves one for me.
0:05:50 > 0:05:55Now that most definitely is the best ever potato skin, ever.
0:06:05 > 0:06:07Next on my hearty party menu,
0:06:07 > 0:06:10I want a dish with some full-on barbecue flavours.
0:06:10 > 0:06:13I'm after something hot and smoky.
0:06:13 > 0:06:17I want something that I can hold in one hand and have a drink
0:06:17 > 0:06:20in the other, and I think I might have just found that
0:06:20 > 0:06:23at a gap here in Brixton Village in south London
0:06:23 > 0:06:24which is really buzzing.
0:06:26 > 0:06:29Dan and Warren run the Joint, where for the past 18 months
0:06:29 > 0:06:34they've been serving up some proper crowd pleasing barbecue-style food
0:06:34 > 0:06:37and putting smiles on the faces of the south London massive.
0:06:37 > 0:06:39- Tom.- Hey, Dan, how are you? - Nice to see you.
0:06:39 > 0:06:42- How are you, are you OK?- I'm very well, thank you.- A busy day today.
0:06:42 > 0:06:44Yeah, a crazy Saturday as normal.
0:06:44 > 0:06:46And I want to know what their secret is.
0:06:46 > 0:06:49So what have we got going on here? This looks incredible.
0:06:49 > 0:06:51So here we've got our signature dish,
0:06:51 > 0:06:54which is the barbecue 16-hour slow-cooked pork,
0:06:54 > 0:06:55It's low and slow.
0:06:55 > 0:06:58- I mean, that's our ethos with all the meat here.- Yeah.
0:06:58 > 0:07:01And just low and slow, so the meat just becomes butter.
0:07:02 > 0:07:05Each dish is a complete meal.
0:07:05 > 0:07:08Slow-cooked meat, smoky sauce, coleslaw,
0:07:08 > 0:07:11all served in a freshly baked sourdough bun,
0:07:11 > 0:07:15and that's exactly the kind of party food I want to make.
0:07:15 > 0:07:17They're going to two lucky people out there.
0:07:17 > 0:07:20- Yeah.- Gutted. Gutted they're not coming to me.
0:07:20 > 0:07:22I'll have to have one later.
0:07:23 > 0:07:27But there's one massively popular dish that I'm really interested in.
0:07:27 > 0:07:29Can you do a brisket as well, brisket of beef?
0:07:29 > 0:07:30I do brisket, yeah.
0:07:30 > 0:07:33What's your method of cooking a brisket, how do you do it?
0:07:33 > 0:07:34- Because I don't have a smoker... - Yeah.
0:07:34 > 0:07:37..we sort of have to infuse the smoke into the food.
0:07:37 > 0:07:39Yeah, cos that barbecue, so much about it
0:07:39 > 0:07:42is that smoky flavouring, that underlying smokiness.
0:07:42 > 0:07:44So what we do is we rub it up.
0:07:44 > 0:07:46So it's a dry rub that sits on it.
0:07:46 > 0:07:49There is a massive amount of smoked paprika, is that right?
0:07:49 > 0:07:51There certainly is.
0:07:51 > 0:07:53I'm a big fan of smoked paprika.
0:07:53 > 0:07:57I think it really gets that smokiness, that undertone.
0:07:57 > 0:08:00Ah, so a smoked paprika rub, a brilliant way of producing
0:08:00 > 0:08:03authentic barbecue flavours straight from the kitchen.
0:08:03 > 0:08:05But he's got even more going on.
0:08:05 > 0:08:07- So this is your barbecue sauce? - It certainly is.
0:08:07 > 0:08:10So here we've got just a sort of basic tomato base.
0:08:10 > 0:08:13A bit of Worcestershire in there and a few other spices.
0:08:13 > 0:08:16And what are the other spices? Give us a clue.
0:08:16 > 0:08:19Well, a very secret ingredient which I'll share with you,
0:08:19 > 0:08:21we do a smoked demerara sugar.
0:08:21 > 0:08:22Whoa!
0:08:22 > 0:08:24Just have a little taste.
0:08:29 > 0:08:31Oh, my God, that is amazing.
0:08:31 > 0:08:33That goes into the barbecue sauce
0:08:33 > 0:08:36and one or two other things that I'm going to have to keep for us.
0:08:36 > 0:08:38OK, that's a family secret.
0:08:38 > 0:08:39Yeah, it's a family secret.
0:08:39 > 0:08:42- You're keeping that one. - My mum will kill me!
0:08:43 > 0:08:45OK, we don't want that, we don't want that.
0:08:45 > 0:08:47Do you know what? I'm already sold on this.
0:08:47 > 0:08:49It's incredible. I can't wait to get some beef brisket in.
0:08:49 > 0:08:52Thank you, chef. We can do you like a bun if you want.
0:08:52 > 0:08:56I can't wait cause my mouth's watering big time.
0:08:59 > 0:09:00Oh, my God, look at that.
0:09:00 > 0:09:02Enjoy.
0:09:02 > 0:09:04That looks absolutely fantastic.
0:09:12 > 0:09:16No wonder you've got a queue of people, because this, my friend,
0:09:16 > 0:09:17this is top notch, this.
0:09:17 > 0:09:19Thank you. That means a lot coming from you.
0:09:19 > 0:09:21I want one now.
0:09:22 > 0:09:25Well, get one. Service, one more bun!
0:09:27 > 0:09:31I can't wait to create food for my mates that gives a buzz like this.
0:09:36 > 0:09:39So I want to get straight on with a beef brisket of me own
0:09:39 > 0:09:42now I've seen how well it goes down with a crowd.
0:09:47 > 0:09:49Now this is a big old beef brisket.
0:09:49 > 0:09:52This is actually the belly flap of the inside of a cow.
0:09:52 > 0:09:55It's quite tough, so you've got to cook it for a long time,
0:09:55 > 0:09:59but trust me on this one, the end result is so worth it.
0:10:00 > 0:10:03To get massive smoky flavours into the meat like Warren,
0:10:03 > 0:10:07I'm going to mix up a dry rub using smoked paprika as a base
0:10:07 > 0:10:10and adding cayenne pepper and a load of super spices.
0:10:13 > 0:10:16I'm toasting yellow mustard seeds, black pepper corns,
0:10:16 > 0:10:19cumin and coriander seeds.
0:10:19 > 0:10:23There's a lot of spice going on here but it is a massive piece of beef.
0:10:25 > 0:10:28Now use your muscles, grind them up and whack them
0:10:28 > 0:10:32into the rub along with some muscovado sugar.
0:10:32 > 0:10:33Wow.
0:10:33 > 0:10:36Then get it rubbed into that brisket.
0:10:36 > 0:10:41This is going to lift this meat from the ordinary to the extraordinary.
0:10:41 > 0:10:44And don't be shy, get it on
0:10:44 > 0:10:46and then rub it right in,
0:10:46 > 0:10:49and all of these flavours will slowly
0:10:49 > 0:10:52kind of work their way into the beef.
0:10:53 > 0:10:54Then roll and tie it.
0:10:54 > 0:10:57And it's such good value for money.
0:10:57 > 0:11:02A big piece like this - easily going to keep ten people happy.
0:11:03 > 0:11:07What this beauty needs now is to be left in the fridge overnight.
0:11:07 > 0:11:09That is going to be lush.
0:11:12 > 0:11:15After 24 hours, the meat will have soaked up
0:11:15 > 0:11:17all those lovely spicy flavours.
0:11:19 > 0:11:21How lovely does that look?
0:11:21 > 0:11:23And it smells amazing.
0:11:23 > 0:11:27Then like Warren, I'm going to slow cook it at 160 degrees
0:11:27 > 0:11:29in some delicious beef stock.
0:11:29 > 0:11:32So it's going to be braised in beefy steam.
0:11:32 > 0:11:34It sounds nice, doesn't it?
0:11:36 > 0:11:39It can take up to six hours, which gives me loads of time
0:11:39 > 0:11:41to knock up a barbecue sauce.
0:11:42 > 0:11:48I'm using red wine vinegar reduced down by half, muscovado sugar,
0:11:48 > 0:11:53a few splashes of Worcester sauce and some tomato ketchup.
0:11:58 > 0:12:01Warren's barbecue sauce took influences from South Africa
0:12:01 > 0:12:05but I want to give mine a taste of America, throwing in Cola.
0:12:05 > 0:12:10And that's got one of those burnt caramel flavours.
0:12:10 > 0:12:12And a cheeky splash of bourbon.
0:12:15 > 0:12:17A large splash of bourbon.
0:12:17 > 0:12:20But I've saved the best till last
0:12:20 > 0:12:24and that's the beef cooking juices now that the meat's cooked.
0:12:24 > 0:12:26There is no way I'm going to throw this away.
0:12:26 > 0:12:30All of that lovely beefy gravy flavour.
0:12:36 > 0:12:37Oh, wow.
0:12:37 > 0:12:41Let's see if the beef brisket hits the spot too.
0:12:41 > 0:12:44Oh, the smell that comes from that is amazing.
0:12:44 > 0:12:48The problem is you need to let it rest for 25 minutes
0:12:48 > 0:12:51cos that can make the real difference.
0:12:52 > 0:12:55I'm not sure I can wait 25 minutes, I have to be honest with you.
0:13:01 > 0:13:04What do they say? Patience is a virtue?
0:13:04 > 0:13:07Finally, I can pull the beef apart.
0:13:07 > 0:13:09I'm so excited about this.
0:13:09 > 0:13:11You see where the spice rub is in through the middle
0:13:11 > 0:13:13and all that flavour.
0:13:13 > 0:13:17You just know that beef is going to taste fantastic.
0:13:17 > 0:13:19Look at that.
0:13:21 > 0:13:25Now tip all of that lovely slow-cooked meat into the barbecue sauce.
0:13:25 > 0:13:27Oh, that is amazing.
0:13:27 > 0:13:30Serving that to a big group of mates,
0:13:30 > 0:13:33nothing is better than that beef brisket.
0:13:44 > 0:13:48It's so easy to grab readymade side dishes to chuck on the table
0:13:48 > 0:13:51but having a home-made one can really impress your guests
0:13:51 > 0:13:53and it doesn't mean a lot of hard work.
0:13:55 > 0:13:57Coleslaw is one of the easiest
0:13:57 > 0:14:01but this one ain't going to be anything like the one your nan might whip up.
0:14:08 > 0:14:11I'm using the traditional veg, chopped white cabbage,
0:14:11 > 0:14:12onions and carrots,
0:14:12 > 0:14:16but I'm throwing in a couple of different ones to give it an edge.
0:14:16 > 0:14:18This version - rock'n'roll.
0:14:19 > 0:14:23I'm chucking in edgy veggies, celeriac and fennel.
0:14:23 > 0:14:27It's just got that kind of underlying flavour of aniseed
0:14:27 > 0:14:29that runs through it.
0:14:29 > 0:14:31Proper tasty.
0:14:31 > 0:14:35As well as red cabbage and beetroot for colour.
0:14:35 > 0:14:38It's beginning to bleed out all over me chopping board.
0:14:38 > 0:14:41Hopefully, though, not all over me shirt.
0:14:44 > 0:14:47Now add these bad boys, toasted fennel seeds.
0:14:47 > 0:14:49So every now and then you'll get little pockets
0:14:49 > 0:14:52and bursts of flavour coming from these.
0:14:52 > 0:14:54Look at the colours in that.
0:14:56 > 0:14:59Now I'm going to mix up some hardcore mayonnaise.
0:15:01 > 0:15:03Nothing beats good home-made mayo
0:15:03 > 0:15:06and it's easier to whip up than most of us think.
0:15:06 > 0:15:10Mine is made up of the usual suspects - egg yolks, oil,
0:15:10 > 0:15:13white wine vinegar and lemon juice,
0:15:13 > 0:15:17but I'm going to pack it out big time with some massive flavours.
0:15:17 > 0:15:20Five big cloves of garlic.
0:15:21 > 0:15:24Some English mustard, but I really love it
0:15:24 > 0:15:28when you have too much of it on your ham sandwich and it makes you cry.
0:15:28 > 0:15:32Anything that can do that, you've got to give it big respect.
0:15:33 > 0:15:35Now for some anchovies.
0:15:35 > 0:15:39Most mayonnaises have this beautiful kind of subtle flavour to them
0:15:39 > 0:15:43and in this one there is nothing subtle about it.
0:15:43 > 0:15:45Throw in a little sugar and whizz it up.
0:15:48 > 0:15:51Blimey, that don't half smell strong.
0:15:52 > 0:15:54Now loz in the vegetable oil.
0:15:59 > 0:16:02Look at that. Gorgeous.
0:16:02 > 0:16:06Lovely, thick and rich mayonnaise.
0:16:09 > 0:16:10Do you know what?
0:16:10 > 0:16:13That's probably the best mayonnaise that I've ever made.
0:16:14 > 0:16:19Time to mix the beautiful crunchy veg with the hardcore mayo.
0:16:21 > 0:16:25I reckon maybe just one or two more dollops.
0:16:27 > 0:16:31Finish it off with some final flavours, parsley, dill,
0:16:31 > 0:16:33chervil and lemon zest.
0:16:35 > 0:16:39That is how to turn normal everyday kind of coleslaw
0:16:39 > 0:16:41to something super special.
0:16:41 > 0:16:44Super-duper amazing coleslaw.
0:16:58 > 0:17:01On a warm summer's day, there's nothing better than
0:17:01 > 0:17:04getting your mates round for a barbie.
0:17:04 > 0:17:06But why not push the boat out and serve up more
0:17:06 > 0:17:09than the usual burgers and sausages?
0:17:09 > 0:17:12How about a brilliant barbecued stuffed mackerel?
0:17:12 > 0:17:16I've come to a fishing town in Cornwall to catch myself some
0:17:16 > 0:17:19and fulfil a lifelong dream.
0:17:19 > 0:17:21Now if I hadn't have been a chef,
0:17:21 > 0:17:24I always fancied my chances at being a fisherman.
0:17:24 > 0:17:26So I've come here to Newlyn to meet some blokes
0:17:26 > 0:17:27to see if I'm any good at it.
0:17:28 > 0:17:29How we doing, boys?
0:17:29 > 0:17:31Hello, Tom. How you doing, you all right?
0:17:31 > 0:17:34Nice to see you. How are you, all right? Kevin, you all right?
0:17:34 > 0:17:37The boys have promised to take me out fishing if I knock up
0:17:37 > 0:17:40a barbecue for them, their family and friends from what we catch.
0:17:40 > 0:17:42So have you been mackerel fishing before, Tom?
0:17:42 > 0:17:45- I have never been mackerel fishing before.- Right.
0:17:45 > 0:17:47Well, I'd better give you this first before...
0:17:47 > 0:17:50Perfect. If we're going out to sea, I need one of these.
0:17:50 > 0:17:52I can swim a little bit.
0:17:52 > 0:17:54- Oh, right. - I don't want to sink, though.
0:17:54 > 0:17:57All right, then, here we go.
0:17:57 > 0:17:58All right, go steady.
0:18:04 > 0:18:07Right, let's go and see if we can find the elusive mackerel.
0:18:07 > 0:18:08Let's find some mackerel.
0:18:11 > 0:18:13I'm heading out with Andrew Stevens,
0:18:13 > 0:18:16who's part of a Cornish fishing co-operative
0:18:16 > 0:18:19which only fish using sustainable methods.
0:18:19 > 0:18:21This is an ultimate dream, this, isn't it?
0:18:21 > 0:18:23- You get good money for it, you know. - Yeah.
0:18:23 > 0:18:25- And it's a good bit of fun. - Yeah, it's a good...
0:18:25 > 0:18:27If, if we see any of them.
0:18:27 > 0:18:29I've come all the way down the motorway,
0:18:29 > 0:18:31we've got to catch some fish!
0:18:31 > 0:18:34- One would be nice. - One would be nice.
0:18:34 > 0:18:36I hope we get more than one.
0:18:36 > 0:18:38I've got a whole crowd to feed later.
0:18:38 > 0:18:40It's a little bit like being on the waltzers, innit?
0:18:40 > 0:18:42Yeah. Ah, mackerel. We've got mackerel.
0:18:42 > 0:18:44- We've got one. - Yeah, look out.
0:18:44 > 0:18:47- Is he a good one? - There's your mackerel.
0:18:47 > 0:18:49- There we go, look at that. - It's only one...
0:18:49 > 0:18:50But it's a start.
0:18:50 > 0:18:54- ..but it's a mackerel. - That's my first fish.
0:18:54 > 0:18:56- There you go. - There we are.
0:18:56 > 0:18:58There, Tom's caught his first mackerel.
0:18:58 > 0:19:00Tom's caught his first mackerel.
0:19:00 > 0:19:02And it looks like it's my lucky day.
0:19:02 > 0:19:05Oh, we got one, we got one, we got another one.
0:19:05 > 0:19:07Getting an arm work-out now. Hello!
0:19:07 > 0:19:10Ah!
0:19:10 > 0:19:12Three there.
0:19:12 > 0:19:13Get in!
0:19:13 > 0:19:16Three, four... Hello!
0:19:16 > 0:19:18Nine on one line!
0:19:18 > 0:19:20What did they say on Jaws?
0:19:20 > 0:19:22I think we need a bigger boat.
0:19:25 > 0:19:27Phew, got me self a load of mackerel.
0:19:27 > 0:19:29Not bad for a first timer, eh?
0:19:30 > 0:19:32Now let's fire up the barbie.
0:19:33 > 0:19:36Off the boat literally ten minutes ago.
0:19:36 > 0:19:40While the fishermen and their wives and mates chill out with a beer,
0:19:40 > 0:19:42I filleted our catch.
0:19:42 > 0:19:44Lovely fillet of mackerel.
0:19:44 > 0:19:46Nice and clean.
0:19:46 > 0:19:48You can't get any fresher than that.
0:19:48 > 0:19:51Right, time to get this lot fed.
0:19:52 > 0:19:55So what's on the menu then? Kerridge-caught mackerel?
0:19:55 > 0:19:56Kerridge-caught mackerel.
0:19:56 > 0:19:59That is it. Kerridge-caught mackerel.
0:19:59 > 0:20:03I'd happily cook mackerel as fresh as this just on its own,
0:20:03 > 0:20:05but these guys can do that any day of the week,
0:20:05 > 0:20:09so I'm going to show them how to add extra bite and flavour.
0:20:09 > 0:20:12Right, boys, I'm going to stuff the mackerel with breadcrumbs
0:20:12 > 0:20:14and it's going to be like a reverse sandwich.
0:20:14 > 0:20:16So the bread is going to be in the middle.
0:20:16 > 0:20:20Into breadcrumbs, I'm going to mix some real tastes of the sea.
0:20:20 > 0:20:21Salty samphire.
0:20:21 > 0:20:24And just give it a rough old chop.
0:20:24 > 0:20:26You make that look easy. No blood.
0:20:26 > 0:20:29Yeah, no blood.
0:20:29 > 0:20:30Seaweed.
0:20:30 > 0:20:33Have you used it before, do you eat seaweed?
0:20:33 > 0:20:35Yeah, we got in the nets and we don't like it.
0:20:36 > 0:20:38And anchovies.
0:20:38 > 0:20:41And then into that, we're going to put some mustard.
0:20:41 > 0:20:44This is actually French mustard. It's like English mustard
0:20:44 > 0:20:45but nowhere near as hard.
0:20:45 > 0:20:47And Cornish mustard is harder again.
0:20:47 > 0:20:49Is harder again.
0:20:49 > 0:20:52The hardest mustard around is Cornish mustard.
0:20:52 > 0:20:54Oh, without a doubt.
0:20:54 > 0:20:57And then into that, some creamed horseradish.
0:20:57 > 0:20:58Really lovely.
0:20:58 > 0:21:03Add a pinch of salt and pepper, zest and juice of a lemon.
0:21:03 > 0:21:05Just give it a good mix
0:21:05 > 0:21:08and this is going to be our stuffing for the mackerel.
0:21:09 > 0:21:12So all you do is take the mackerel fillet,
0:21:12 > 0:21:16stuff it and put the other fillet back on top
0:21:16 > 0:21:20and tie it so you're making a nice little sandwich.
0:21:20 > 0:21:22Now what a nice way to spend the day, eh?
0:21:22 > 0:21:26Right then, boys, we've got a lot of people to feed here.
0:21:26 > 0:21:28We've got to get a production line going.
0:21:31 > 0:21:32If you tied your boat like that,
0:21:32 > 0:21:34it'd have been gone a long time ago, wouldn't it?
0:21:34 > 0:21:36No, I don't think so, Tom.
0:21:38 > 0:21:39See that sizzling sound.
0:21:41 > 0:21:44Is this the first time he's ever cooked for you, Sally?
0:21:44 > 0:21:47- Absolutely.- It is the first time he's ever cooked for you
0:21:47 > 0:21:49And never again then.
0:21:49 > 0:21:50Never again!
0:21:51 > 0:21:53There we go they're turning over,
0:21:53 > 0:21:55they're beginning to crisp so they look lovely.
0:21:55 > 0:21:57That for me is the perfect barbecue food.
0:21:57 > 0:22:00A little bit crispy and charred on the outside, lovely and soft
0:22:00 > 0:22:03and moist in the middle and beautifully fresh.
0:22:04 > 0:22:07There's garlic butter on the end there.
0:22:10 > 0:22:12Absolutely beautiful.
0:22:12 > 0:22:15It's the best mackerel I've ever had, lovely.
0:22:15 > 0:22:17Oh, fantastic. So fresh, lovely.
0:22:20 > 0:22:23These fishermen are really getting into the party spirit.
0:22:23 > 0:22:27Before you know it, they're joking with me to dive in and cool down.
0:22:27 > 0:22:28I'm not going.
0:22:28 > 0:22:31I am Tom Kerridge, not Tom Daley.
0:22:31 > 0:22:32Tom Kerridge, not Tom Daley.
0:22:32 > 0:22:35You get on that side and I'll get hold of this side...
0:22:38 > 0:22:40It's clear I'm safer on dry land
0:22:40 > 0:22:42so it's back to the kitchen to knock up
0:22:42 > 0:22:45one of my best ever puds for the party.
0:22:45 > 0:22:46Cheats chocolate tart.
0:22:51 > 0:22:54And chocolate tart is everybody's favourite
0:22:54 > 0:22:58and I've got a recipe for you that's super special on every level.
0:22:58 > 0:23:02Every tart needs pastry and this one is no different.
0:23:03 > 0:23:05But this isn't any old tart.
0:23:05 > 0:23:08This is one that's going to push the party boundaries.
0:23:08 > 0:23:11I'm putting cocoa powder into the pastry
0:23:11 > 0:23:13to give it an extra chocolaty kick.
0:23:13 > 0:23:15Take it to another level.
0:23:15 > 0:23:19Weigh out 175g of plain flour
0:23:19 > 0:23:23and instead of caster sugar, use 80g of icing sugar.
0:23:23 > 0:23:27It makes it a bit more of a lighter pastry, a bit more biscuit like.
0:23:27 > 0:23:30Sieve it together with 40g of cocoa powder.
0:23:30 > 0:23:33It feels like I'm a little bit in a 1980s pop video
0:23:33 > 0:23:36with the smoke machine going on.
0:23:36 > 0:23:40I would give you a rendition of something by Duran Duran
0:23:40 > 0:23:41but I can't remember the words.
0:23:41 > 0:23:44MUSIC: Hungry Like The Wolf by Duran Duran
0:23:47 > 0:23:51Then the butter, exactly 140g.
0:23:51 > 0:23:54That's the thing about pastry. You've got to be pretty exact.
0:23:54 > 0:23:56There's no free styling with pastry work.
0:23:56 > 0:23:58141g. Don't tell no-one.
0:24:01 > 0:24:05When it's mixed into a breadcrumb texture, pop in two egg yolks.
0:24:09 > 0:24:11That is it. That easy.
0:24:11 > 0:24:16Chocolate as the base of a chocolate tart. Nice work.
0:24:18 > 0:24:21Once you and the pastry have rested for an hour, roll it out.
0:24:22 > 0:24:26Stick it in your tin and then blind bake it,
0:24:26 > 0:24:30whack it in the oven at 170 degrees for 25 minutes.
0:24:35 > 0:24:38Now it looks like the bottom half of bourbon biscuit, doesn't it?
0:24:38 > 0:24:42Right, now for the filling, which I'm ramping right up.
0:24:42 > 0:24:44No dark chocolate for me.
0:24:44 > 0:24:46This is going to be a melt-in-your-mouth
0:24:46 > 0:24:48milk chocolate extravaganza.
0:24:48 > 0:24:50It's dead easy to do.
0:24:50 > 0:24:54Melt 175g of chocolate over hot water.
0:24:54 > 0:24:56It looks like something from Willy Wonka, doesn't it?
0:24:56 > 0:24:59There should be lots of little Oompa-Loompas running around.
0:24:59 > 0:25:02And in a separate pan warm 100ml of amoretto.
0:25:02 > 0:25:04Oh, it smells so nice.
0:25:04 > 0:25:07And 200ml of double cream.
0:25:07 > 0:25:10And I'm just going to simply mix the two together
0:25:10 > 0:25:11and that is how easy the filling is.
0:25:11 > 0:25:14And you know all of your guests are going to love that.
0:25:14 > 0:25:18It's chocolate, cream and booze.
0:25:18 > 0:25:21If they don't, get new friends.
0:25:21 > 0:25:26And then it's all thick and gorgeous and gloopy.
0:25:26 > 0:25:28So the big difference between this
0:25:28 > 0:25:31and a normal chocolate tart is there's no eggs in this.
0:25:31 > 0:25:33You haven't got to stick it in the oven and cook it
0:25:33 > 0:25:34until it's just wobbly.
0:25:34 > 0:25:37I'm just going to bosh it in the fridge.
0:25:37 > 0:25:39That makes it a cheats' chocolate tart.
0:25:39 > 0:25:41How easy is that? What a doss.
0:25:42 > 0:25:44Now for the topping.
0:25:44 > 0:25:46This is going to blow your party guests away
0:25:46 > 0:25:48and yet it's easy as.
0:25:49 > 0:25:52First, I'm going to frost some almonds.
0:25:52 > 0:25:53I've baked them for ten minutes.
0:25:53 > 0:25:57But now I'm going to sugar coat them. Now, don't be scared.
0:25:57 > 0:26:00Well, if you've done lots of lovely sugar work before
0:26:00 > 0:26:03and you've got this wonderful glossy sugar coating, well done.
0:26:03 > 0:26:06But if you've done it before and your sugar's crystallised
0:26:06 > 0:26:09and gone all rubbish, perfect, that's how we're cooking now.
0:26:09 > 0:26:11We're going to do some rubbish sugar work.
0:26:13 > 0:26:15So here goes. On a high heat,
0:26:15 > 0:26:20dissolve 100g of caster sugar in 50g of water.
0:26:20 > 0:26:23Boil it, stir it. No bother.
0:26:23 > 0:26:25It's just starting to brown
0:26:25 > 0:26:28and that's the point to chuck in the almonds.
0:26:30 > 0:26:34Lovely little frosted almonds...
0:26:36 > 0:26:39..with absolutely zero sugar work skill.
0:26:39 > 0:26:41How easy was that?
0:26:41 > 0:26:45Right. Time to make this tart look dead special.
0:26:45 > 0:26:48Chop up the frosted almonds and sprinkle them on top.
0:26:48 > 0:26:50And don't be shy with them neither.
0:26:53 > 0:26:57And bash up some proper coffee beans and throw them on top too.
0:26:57 > 0:27:02There is no way that anyone is going to turn their nose up at this.
0:27:02 > 0:27:06Now for some coffee cream made with coffee granules, caster sugar,
0:27:06 > 0:27:09double cream and coffee liqueur.
0:27:09 > 0:27:10Just lob it on.
0:27:10 > 0:27:14To finish, finely grate dark chocolate all over.
0:27:15 > 0:27:18That has to be easiest chocolate tart to make ever, that.
0:27:18 > 0:27:20But that looks really complicated,
0:27:20 > 0:27:23all them little bits and bobs on the top make the difference
0:27:23 > 0:27:26and they're the things that everyone's going to love.
0:27:41 > 0:27:44Right then, guys. We all hungry?
0:27:46 > 0:27:48With just a few simple tricks and twists,
0:27:48 > 0:27:51you can ramp your party food right up.
0:27:51 > 0:27:54Crispy potato skins, help yourself, get in there.
0:27:54 > 0:27:58Wow your guests and get your party going with a bang.
0:27:58 > 0:28:01Right then, boys and girls, who wants any seconds?
0:28:01 > 0:28:02ALL: Yes, please!
0:28:04 > 0:28:07Next time I'll be turning the volume up
0:28:07 > 0:28:10on everyone's favourite takeaway foods, from speedy kebabs...
0:28:10 > 0:28:13I cannot wait to eat that. That looks lush.
0:28:13 > 0:28:15..to childhood favourites.
0:28:15 > 0:28:17Mm, doughnuts. I love doughnuts.
0:28:17 > 0:28:20And I'll be putting the ham back into the hamburger.
0:28:20 > 0:28:22That is a good burger.
0:28:22 > 0:28:25- Tom! Brilliant! - Cheers! Thank you!