0:00:02 > 0:00:05Tasty, amazing, delicious. I 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 > 0:00:12They've worked proper nice.
0:00:12 > 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 > 0:00:23I want to show you how to turn an ordinary dish...
0:00:24 > 0:00:26..into something extraordinary.
0:00:27 > 0:00:29Oh, 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 > 0:00:38..liven up those old favourites...
0:00:38 > 0:00:42- That's delicious.- It's delicious? - That's really up with the best.
0:00:42 > 0:00:44..and add a bit of magic to your cooking...
0:00:46 > 0:00:48..with my Best Ever Dishes.
0:00:52 > 0:00:55Takeaway food is one of my favourite things.
0:00:55 > 0:00:57I've always enjoyed it as a kid growing up
0:00:57 > 0:01:00and even now having a cheeky one as an adult.
0:01:00 > 0:01:03It's fun food guzzled down in a hurry.
0:01:03 > 0:01:05And I've got some recipes for you
0:01:05 > 0:01:07inspired by the takeaways that I love
0:01:07 > 0:01:10for you to try at home that's dead easy to do.
0:01:10 > 0:01:14Like my childhood favourite sweet takeaway treat.
0:01:14 > 0:01:17Mmm, doughnuts! I love doughnuts.
0:01:17 > 0:01:20- Oh, right.- Look at those babies.
0:01:20 > 0:01:23That is amazing. I've got sugar everywhere.
0:01:23 > 0:01:26A dead simple cheat's pizza...
0:01:26 > 0:01:29Mm-mm! ..with soured onions and crispy beef.
0:01:29 > 0:01:32Look at that, it looks absolutely incredible.
0:01:32 > 0:01:37Spicy kebabs with an Asian twist that takes them to the next level.
0:01:37 > 0:01:40I cannot wait to eat that. That looks lush!
0:01:40 > 0:01:42Plus my real ham hamburgers
0:01:42 > 0:01:46put to the test on a crowd of hungry burger fans.
0:01:46 > 0:01:47- Who wants a burger?- Definitely.
0:01:47 > 0:01:50Who was that? Come on then.
0:01:50 > 0:01:51Here we go, no worries.
0:01:51 > 0:01:55- Tom, brilliant, cheers!- Thank you.
0:01:56 > 0:01:59This is takeaway food with the volume turned up.
0:02:04 > 0:02:07But first, my best-ever West Country takeaway treat,
0:02:07 > 0:02:12the good old Cornish pasty, taken to the next level with a fishy twist.
0:02:17 > 0:02:22Now, everyone loves a pasty, it's the perfect takeaway seaside treat.
0:02:22 > 0:02:24I might get a bit in trouble with Cornwall here
0:02:24 > 0:02:28cos I'm going to be replacing the beef with some smoked haddock.
0:02:28 > 0:02:30Sorry, Cornwall.
0:02:31 > 0:02:33First things first - the pastry.
0:02:33 > 0:02:36I'm using strong bread flour and a pinch of salt,
0:02:36 > 0:02:39butter and lard for added richness
0:02:39 > 0:02:42and cold water to bring it all together.
0:02:42 > 0:02:47Now, rumour has it that Cornish tin miners used to take Cornish pasties
0:02:47 > 0:02:50down the tin mines and hold them on that crimped edge
0:02:50 > 0:02:53so that when they eat them with their dirty hands -
0:02:53 > 0:02:55cos they're eating the pasty but not the crust -
0:02:55 > 0:02:57and then they throw the crust away.
0:02:57 > 0:03:00I think that's a load of rubbish, to be honest.
0:03:00 > 0:03:03I can't imagine big, burly West Country blokes down the mine
0:03:03 > 0:03:05not eating crusts.
0:03:06 > 0:03:10They're big, burly blokes, not namby-pamby girls.
0:03:10 > 0:03:13Pastry done, this just needs to chill for a while
0:03:13 > 0:03:15while I get on with the filling.
0:03:15 > 0:03:18I've already prepared a traditional swede, potato and onion mix,
0:03:18 > 0:03:22but this is as close to the original recipe as I'm going to get...
0:03:22 > 0:03:24Rock hard.
0:03:24 > 0:03:27..as I'm swapping out the beef in this posh pasty
0:03:27 > 0:03:29for one of my favourites - smoked haddock -
0:03:29 > 0:03:33and this is what makes this extraordinary.
0:03:33 > 0:03:35Now, for me, smoked haddock is an incredible fish.
0:03:35 > 0:03:38It's got so much strength and texture
0:03:38 > 0:03:42and the smell...is so meaty, it's absolutely amazing.
0:03:42 > 0:03:46This is going to be a perfect beef replacement for my pasty.
0:03:47 > 0:03:49Just cut it into cubes an inch or two thick
0:03:49 > 0:03:52so it stays nice and firm when cooked.
0:03:52 > 0:03:55Throw it in with the veggies and add some chopped parsley,
0:03:55 > 0:03:59a good pinch of sea salt, and sticking with tradition this time,
0:03:59 > 0:04:01plenty of cracked black pepper.
0:04:01 > 0:04:04I'm fairly certain that there might be a few people in Cornwall
0:04:04 > 0:04:07a little unhappy at my pasty recipe here
0:04:07 > 0:04:10and if I've offended anyone in Cornwall, I am really sorry.
0:04:12 > 0:04:14If you try it, you might forgive me.
0:04:16 > 0:04:19Now for the business end - the pasty making.
0:04:19 > 0:04:23The dough's been chilling in the fridge and is ready to roll.
0:04:23 > 0:04:27I should get four pasties from this mix.
0:04:27 > 0:04:32They're not little pasties - proper-size West Country pasties.
0:04:32 > 0:04:36Then roll each quarter into a circle ready for filling.
0:04:36 > 0:04:41OK, the fun bit, get yourself a big spoon,
0:04:41 > 0:04:42be generous with this mix.
0:04:44 > 0:04:48Big chunks of smoked haddock, potato and the swede.
0:04:48 > 0:04:51And when you've piled on as much as you can,
0:04:51 > 0:04:54simply seal the edges together with egg wash.
0:04:54 > 0:04:59Don't let any escape. If it does, catch it and stick it back in.
0:04:59 > 0:05:02Then crimp the edges together, brush on a load of egg wash
0:05:02 > 0:05:04and sprinkle it with sea salt.
0:05:04 > 0:05:08These are actually probably the ultimate takeaway.
0:05:08 > 0:05:10You get them stuck in the oven, baked
0:05:10 > 0:05:14and you carry them around like a... like a little clutch bag.
0:05:14 > 0:05:19This one here, I can tell, has got just a little bit more mix in...
0:05:19 > 0:05:21and has my name written all over it.
0:05:23 > 0:05:25T...for Tom's pasty.
0:05:25 > 0:05:29As for the rest of them, I've spied a group of burly builders
0:05:29 > 0:05:32working across the street and I bet they wouldn't say no
0:05:32 > 0:05:36to a smoked haddock pasty or throw away its golden crust.
0:05:36 > 0:05:38They've worked proper nice.
0:05:39 > 0:05:44Nice, firm crust, and that glaze has given it a real good finish.
0:05:44 > 0:05:49The one thing that I am disappointed about is that this pasty looks
0:05:49 > 0:05:53better than the one I put the T on but it's too late to swap them over.
0:05:53 > 0:05:57Time to see if that old wives' tale about not eating the crusts is true.
0:05:57 > 0:06:01Pasty, brown sauce - every builder's dream.
0:06:03 > 0:06:08- How you doing, boys? - All right.- Good-oh. Fancy a pasty?
0:06:08 > 0:06:10Get in there, chaps. It's fish.
0:06:10 > 0:06:14- A fish pasty?- Smoked haddock. You like smoked haddock?- I do indeed.
0:06:14 > 0:06:17It's a bit hot, boys, just crack 'em in half, let the steam out.
0:06:17 > 0:06:20- They're normally filled with beef. - Yeah.- Do you like that?
0:06:20 > 0:06:23- Oh, yeah, very much.- Lovely.
0:06:23 > 0:06:26This is something different. This is really, really nice.
0:06:26 > 0:06:28Definitely up there with the best.
0:06:29 > 0:06:32And not much sign of those left-over crusts, eh?
0:06:39 > 0:06:43One of the best places to pick up takeaway foods these days
0:06:43 > 0:06:47are the many street markets that have popped up on our doorsteps.
0:06:47 > 0:06:50Whether it's a quick snack or lunch on the run, you can generally find
0:06:50 > 0:06:53what you're craving at food stores like this one,
0:06:53 > 0:06:56but when it comes to sweet takeaway treats,
0:06:56 > 0:06:59there's only one thing on my best-ever wish list.
0:06:59 > 0:07:02For me, one of my most amazing early childhood memories of food
0:07:02 > 0:07:05is freshly cooked doughnuts at the end of a pier
0:07:05 > 0:07:07somewhere in the West Country.
0:07:07 > 0:07:10And happily, here at London's Borough Market,
0:07:10 > 0:07:11they're back on the menu
0:07:11 > 0:07:15and having a bit of a renaissance thanks to fellow doughnut lover
0:07:15 > 0:07:19Justin Gellatly, who gave up his day job 11 months ago
0:07:19 > 0:07:22to perfect and sell the ultimate doughnut.
0:07:22 > 0:07:25Mmm, doughnuts, I love doughnuts! What flavours have we got here?
0:07:25 > 0:07:28OK, we've got caramel custard with a salted honeycomb.
0:07:28 > 0:07:29I've got some lemon curd
0:07:29 > 0:07:32and then we've got some classic vanilla custard.
0:07:32 > 0:07:33Well, that sounds incredible.
0:07:33 > 0:07:36Just stop there, I mean, that just is amazing.
0:07:36 > 0:07:39It's no wonder Justin's doing such a roaring trade.
0:07:39 > 0:07:42He's promised to teach me a few doughnut do's and don'ts
0:07:42 > 0:07:44at his bakery around the corner.
0:07:44 > 0:07:46But first things first, the dough.
0:07:46 > 0:07:48So just take it out in one piece.
0:07:48 > 0:07:51He uses strong bread flour to keep it nice and elastic.
0:07:51 > 0:07:53That is amazing.
0:07:53 > 0:07:55It took 50 attempts to perfect the recipe.
0:07:55 > 0:07:57We did have a few exploding doughnuts.
0:07:57 > 0:07:59We're having them in the fryer
0:07:59 > 0:08:01- and there's chefs running for cover. - Oh, really?
0:08:01 > 0:08:03They literally just...
0:08:03 > 0:08:04- That much?- Yeah.
0:08:04 > 0:08:07- This is perfected, right? - This is perfected.- OK.- Absolutely.
0:08:07 > 0:08:10His second trade secret is long fermentation.
0:08:10 > 0:08:14In fact, Justin leaves his dough to prove for 24 hours.
0:08:14 > 0:08:17- This is the fridge.- OK. So the doughnut dough goes in here.
0:08:17 > 0:08:19- That's going to sit there until tomorrow.- Yeah.
0:08:19 > 0:08:21But we've got one we need to use today.
0:08:23 > 0:08:27- That fermentation, that improves the flavour?- Absolutely.
0:08:27 > 0:08:29Time to help Justin knock up a batch.
0:08:29 > 0:08:32He sells a whopping thousand doughnuts a day on his stall,
0:08:32 > 0:08:35each one rolled and filled by hand.
0:08:35 > 0:08:38- So you have to do this for a thousand doughnuts?- Yeah.
0:08:38 > 0:08:40And how many of you normally work in doing that?
0:08:40 > 0:08:43It depends who's on the doughnut shift, really. Just one of us.
0:08:43 > 0:08:46That sounds like a dream job, don't it? The doughnut shift.
0:08:46 > 0:08:49I think I've found my new vocation.
0:08:49 > 0:08:52After a second proving, it's into hot rapeseed oil
0:08:52 > 0:08:54until the doughnuts are puffed up and golden.
0:08:54 > 0:08:57- You have to be quite delicate, so just...- OK.
0:08:57 > 0:08:59- If you just watch...- I have to be honest with you,
0:08:59 > 0:09:01I'm not known for delicacy.
0:09:03 > 0:09:05- Down like that. - OK. All right.
0:09:05 > 0:09:07Look at those babies.
0:09:07 > 0:09:10Someone better get the kettle on, we need to get some coffee going.
0:09:10 > 0:09:12I could eat these right now,
0:09:12 > 0:09:15but first they need their sugary coating.
0:09:15 > 0:09:17You cover the whole thing in sugar.
0:09:18 > 0:09:23Carpet-bomb a doughnut in sugar. Now, this is proper cooking, this.
0:09:23 > 0:09:26And one of Justin's signature custard fillings.
0:09:26 > 0:09:28You'll start to see it inflating.
0:09:29 > 0:09:32Wow! It's gone from something really light and airy
0:09:32 > 0:09:36to like the heaviest thing in the world. That is amazing!
0:09:36 > 0:09:39And after Justin's piled on loads of delicious honeycomb,
0:09:39 > 0:09:41I finally get to dive in.
0:09:42 > 0:09:46That is amazing. It is the best doughnut ever.
0:09:46 > 0:09:48I've got sugar everywhere. This is like...
0:09:48 > 0:09:51this is like the best morning of my life, it's amazing.
0:09:51 > 0:09:53That is amazing.
0:09:58 > 0:10:00But best of all, I've learnt enough tricks
0:10:00 > 0:10:03to whip up my own gourmet doughnuts at home,
0:10:03 > 0:10:07a takeaway treat that's sure to satisfy the big kid and the chef in me.
0:10:14 > 0:10:16One of the key things I've learnt from Justin
0:10:16 > 0:10:18is long, slow fermentation.
0:10:18 > 0:10:23But if you can't wait 24 hours for your doughnut dough, 12 will do.
0:10:23 > 0:10:27I have in here one that's already been in the fridge overnight.
0:10:27 > 0:10:30It's your basic dough recipe of flour, milk, water,
0:10:30 > 0:10:32sugar, egg and fresh yeast
0:10:32 > 0:10:34with melted butter for extra flavour.
0:10:34 > 0:10:37At this point, just kind of like you would with a bread dough,
0:10:37 > 0:10:39just knead it
0:10:39 > 0:10:42and just kind of use that part of your hand
0:10:42 > 0:10:45cos that's where you can get most of the pressure from.
0:10:45 > 0:10:49Once kneaded, cut the dough into doughnut-size portions,
0:10:49 > 0:10:51about 30 grams apiece.
0:10:51 > 0:10:53Look at that, I am one gram out.
0:10:55 > 0:10:58Just roll them into balls.
0:10:58 > 0:11:02Do it two-handed, ambidextrous doughnuts.
0:11:02 > 0:11:05Then leave them to rest on squares of parchment paper
0:11:05 > 0:11:07for about 40 minutes,
0:11:07 > 0:11:10giving me time to make their Justin-inspired filling
0:11:10 > 0:11:13and this is what makes them doughnut-tastic!
0:11:13 > 0:11:17Dark chocolate mousse, flavoured with - wait for it - rose-water.
0:11:17 > 0:11:20Kind of like a grown-up Turkish delight
0:11:20 > 0:11:24made from chocolate, butter, sugar, milk and loads of double cream.
0:11:24 > 0:11:27Now, this lovely chocolate oozy centre
0:11:27 > 0:11:31is going to be the masterpiece in these doughnuts.
0:11:31 > 0:11:33I remember as a kid getting jam doughnuts
0:11:33 > 0:11:35and eating all the way through 'em
0:11:35 > 0:11:37trying to find a massive ball of jam in the middle
0:11:37 > 0:11:39and just get a little dot of jam
0:11:39 > 0:11:41right at the other side of the doughnut.
0:11:41 > 0:11:43That's bad times.
0:11:43 > 0:11:47These boys are going to be packed full of filling - good times.
0:11:47 > 0:11:51This just needs a splash of rose-water to push it to the next level.
0:11:51 > 0:11:55You'll find it in the baking section at your local supermarket
0:11:55 > 0:11:57and trust me, it makes all the difference.
0:11:57 > 0:12:00Now, I say with most things in cooking, don't be scared,
0:12:00 > 0:12:02don't be shy, you can be quite heavy handed.
0:12:02 > 0:12:05With this, you've got to be a little bit scared
0:12:05 > 0:12:07cos if you are too heavy handed with it,
0:12:07 > 0:12:11everything that you eat for the next five weeks will taste of rose-water.
0:12:12 > 0:12:17Literally about half a teaspoon and then just stir it in.
0:12:19 > 0:12:23And rose-water isn't the only grown-up addition to this posh doughnut.
0:12:23 > 0:12:27I'm using dry lavender flowers to flavour its sugary coating.
0:12:27 > 0:12:30Nick them from your granny's garden next time you go round for tea.
0:12:32 > 0:12:34Then blitz them up and add them to some sugar
0:12:34 > 0:12:37ready to roll your doughnuts in.
0:12:37 > 0:12:39They should have doubled in size by now.
0:12:39 > 0:12:42You see there's loads of air in them and they've puffed right up.
0:12:42 > 0:12:46If I was to drop this tray now, all the air would collapse out of them
0:12:46 > 0:12:48and they'd go down, a little bit like a whoopee cushion,
0:12:48 > 0:12:50just without making the same noise.
0:12:50 > 0:12:54These just need to be fried in hot oil now.
0:12:54 > 0:12:56You can leave the paper on to help get them in there
0:12:56 > 0:12:59and peel it off when you flip them over.
0:12:59 > 0:13:00Simple.
0:13:00 > 0:13:03I've just got a massive smile on my face, you know,
0:13:03 > 0:13:06when you're like an excited kid.
0:13:06 > 0:13:09I just cannot wait to get to eat these.
0:13:09 > 0:13:12All they need now is a coating of lavender sugar
0:13:12 > 0:13:15and a generous helping of cooled chocolate mousse.
0:13:15 > 0:13:21Pop the nozzle in so you can feel it beginning to fill up the doughnut.
0:13:21 > 0:13:23Look at that. That looks incredible.
0:13:25 > 0:13:28And there it is, my grown-up sugared doughnuts
0:13:28 > 0:13:30with chocolate rose-water delight.
0:13:30 > 0:13:34A takeaway treat my mate Justin would hopefully be proud of,
0:13:34 > 0:13:37piled up high like a motorbike display team.
0:13:37 > 0:13:40But like with all motorbike display teams,
0:13:40 > 0:13:42there's always going to be a casualty.
0:13:49 > 0:13:51Oh, my God, that is amazing!
0:13:52 > 0:13:54That is amazing!
0:13:56 > 0:13:57Mmm!
0:14:11 > 0:14:14Next up is another takeaway favourite of mine
0:14:14 > 0:14:16made in half the time at home
0:14:16 > 0:14:19with some tasty, no-fat, shop-bought pastry.
0:14:25 > 0:14:27Pizza is one of my favourite takeaways,
0:14:27 > 0:14:29but I know it's a bit of a pain to make at home -
0:14:29 > 0:14:32making the dough and letting it prove up.
0:14:32 > 0:14:35So I've got a bit of a cheat's version using puff pastry.
0:14:35 > 0:14:37It's a bit of a tart crossover
0:14:37 > 0:14:40and it's the perfect base for crispy beef.
0:14:41 > 0:14:43All you need to do is roll the pastry out
0:14:43 > 0:14:46to about half a centimetre thick, cut it into a circle
0:14:46 > 0:14:49and chuck it in the fridge to rest.
0:14:49 > 0:14:52That is way easier than all that dough-making malarkey.
0:14:53 > 0:14:56An hour later, it's had time to chillax,
0:14:56 > 0:14:59simply prick it with a fork to help it rise evenly
0:14:59 > 0:15:01and then cover it in egg wash.
0:15:01 > 0:15:04Kind of really work it in, you've got to massage it in,
0:15:04 > 0:15:07and this way, the more it gets pushed into the pastry
0:15:07 > 0:15:10the nicer, richer glaze you're going to get on the top
0:15:10 > 0:15:13which will also help give it a really lovely crust.
0:15:13 > 0:15:16And if you've had bad experiences with puff pastry before,
0:15:16 > 0:15:17I have the answer.
0:15:17 > 0:15:19No soggy middles.
0:15:19 > 0:15:24Start with the temperature on high and turn it down later.
0:15:24 > 0:15:27Now, to go with this pizza, I'm going to be doing double onions.
0:15:27 > 0:15:30I'm going to be doing an onion jam that I already have in a jar
0:15:30 > 0:15:33and some sour onions using these boys.
0:15:33 > 0:15:36Just cut them into segments with the root intact and pop them
0:15:36 > 0:15:38into a dead simple pickling liqueur
0:15:38 > 0:15:41of cider vinegar, sugar and cider.
0:15:41 > 0:15:43I use sweet, but any will do.
0:15:43 > 0:15:46As long as it's cider and it tastes nice.
0:15:46 > 0:15:49Then leave them to poach for about five minutes on each side.
0:15:49 > 0:15:52Look how lovely they look - that cider vinegar and the sugar
0:15:52 > 0:15:55is beginning to caramelise and glaze on top of them.
0:15:55 > 0:15:59Ah, they look amazing! I love onions like this, mm-mm-mm!
0:15:59 > 0:16:03All they need now is a quick char, courtesy of this manly gadget.
0:16:03 > 0:16:05This is a proper plumber's blowtorch,
0:16:05 > 0:16:07not one of those namby-pamby kitchen ones.
0:16:07 > 0:16:10Get down your DIY store, buy one of these.
0:16:12 > 0:16:15It quickly caramelises the onions' natural sugars,
0:16:15 > 0:16:17creating lots of lovely burnt bits
0:16:17 > 0:16:20that'll go brilliantly with the crispy beef.
0:16:23 > 0:16:25Oh, that smells lush!
0:16:25 > 0:16:28Onions done, it's time to check up on that puff pastry
0:16:28 > 0:16:31and show you how to get a crispy base every time.
0:16:31 > 0:16:33Oh, look at that!
0:16:33 > 0:16:37That boy has been in for about 20 minutes and he's puffed up
0:16:37 > 0:16:41and this is the point that I know you take it out at home, but don't.
0:16:41 > 0:16:45Keep it in there and just turn the temperature down.
0:16:45 > 0:16:48In another 15 minutes, that's going to be perfect.
0:16:48 > 0:16:53Especially once it's piled high with onions and crispy beef.
0:16:53 > 0:16:56I'm using bavette steak which loves being flash-fried,
0:16:56 > 0:16:58coated in cornflour...
0:16:58 > 0:17:01and fried until crispy.
0:17:01 > 0:17:05You want that kind of hard, fast heat. It makes it nice and crunchy.
0:17:06 > 0:17:09But be careful you're not wearing your best shirt
0:17:09 > 0:17:11cos everything's spitting out.
0:17:11 > 0:17:14If you're in silk, you're in a lot of trouble.
0:17:15 > 0:17:19All these need now is a pinch of salt and some cayenne pepper
0:17:19 > 0:17:22and they're ready to sit on top of that puff pastry base.
0:17:24 > 0:17:26Look at that!
0:17:26 > 0:17:29Look at the colour of it, it looks incredible.
0:17:30 > 0:17:32Now, every good pizza needs a topping
0:17:32 > 0:17:34and we're going to start that topping
0:17:34 > 0:17:38not with a tomato sauce, but something beefy.
0:17:38 > 0:17:42Bovril, and plenty of it, followed by home-made onion jam...
0:17:44 > 0:17:48..those boozy, burnt sour onions and plenty of crispy beef.
0:17:48 > 0:17:51Really don't be shy with this.
0:17:51 > 0:17:54Everyone loves a pizza that's got loads of topping on.
0:17:54 > 0:17:57This just needs a final blast in the oven
0:17:57 > 0:18:01while I whip up a blue cheese, creme fraiche and chive topping.
0:18:04 > 0:18:06It shows how big and strong I am.
0:18:06 > 0:18:09I can't even beat up blue cheese.
0:18:09 > 0:18:13Now, if it's a little thick, you just add a small splash of water
0:18:13 > 0:18:16and that's the consistency you're looking for.
0:18:16 > 0:18:20Quite loose, so you can just drizzle it all over the top.
0:18:20 > 0:18:24And that, boys and girls, poured all over hot beef and onion
0:18:24 > 0:18:28on a crispy puff pastry base has got to be the best cheat's pizza
0:18:28 > 0:18:30you've ever laid eyes on.
0:18:30 > 0:18:33Look at that, it looks absolutely incredible!
0:18:33 > 0:18:37Way easier than making the classic takeaway pizza.
0:18:37 > 0:18:39With peppery watercress.
0:18:42 > 0:18:44And I would argue, even with an Italian,
0:18:44 > 0:18:46that it's going to taste way better.
0:19:07 > 0:19:10Now, nothing rounds off a night in the pub like a takeaway kebab,
0:19:10 > 0:19:14but I guarantee, once you've tried this sophisticated
0:19:14 > 0:19:17make-at-home number, you'll be inviting the boys back to yours
0:19:17 > 0:19:19for some post-pub grub instead.
0:19:25 > 0:19:28Now, I love a kebab, especially late at night,
0:19:28 > 0:19:30even those ones, doner meat, that looks a little bit
0:19:30 > 0:19:32like an elephant leg - love 'em.
0:19:32 > 0:19:36But this version is like a proper posh version
0:19:36 > 0:19:39and instead of using lamb or chicken,
0:19:39 > 0:19:41you're going to be using duck.
0:19:41 > 0:19:45It's a right tasty alternative to your regular kebab meat.
0:19:45 > 0:19:48It can be cooked pink and it's nice and lean.
0:19:48 > 0:19:51Just score the skin and render down the fat in a hot pan
0:19:51 > 0:19:54placing it skin side down.
0:19:54 > 0:19:56You can hear it already, the instant it hit the pan,
0:19:56 > 0:20:00it slowly begins to render and make a really nice little sizzling sound
0:20:00 > 0:20:02and this pan had no fat in it already,
0:20:02 > 0:20:05this is the natural fats coming from the duck.
0:20:08 > 0:20:09Look at that.
0:20:09 > 0:20:12Once it's nice and crispy, pop it in the fridge to chill.
0:20:12 > 0:20:14It'll make it easier to slice later
0:20:14 > 0:20:17and give you time to make my punchy Asian marinade.
0:20:17 > 0:20:21First in is soy sauce followed by vegetable oil in equal measure.
0:20:21 > 0:20:23Now, I know that looks quite a lot,
0:20:23 > 0:20:25but what happens is as you cook this,
0:20:25 > 0:20:28it kind of reduces down, caramelises
0:20:28 > 0:20:31and helps to give a really lovely colour to the duck kebabs.
0:20:31 > 0:20:33Then it's in with a squeeze of honey,
0:20:33 > 0:20:37plenty of grated garlic and its partner in crime, ginger.
0:20:37 > 0:20:39It's a proper knob of ginger.
0:20:39 > 0:20:43Grated straight into the bowl to release those natural oils
0:20:43 > 0:20:46with some red chilli, seeds and all.
0:20:46 > 0:20:48I love that heat.
0:20:48 > 0:20:52And a good squeeze of lime for that famous Asian tang.
0:20:52 > 0:20:56It always amazes me how much juice comes out of a little lime.
0:20:56 > 0:20:59Marinade made, it's time to prep the veg.
0:20:59 > 0:21:02I'm using crunchy green peppers, red onion,
0:21:02 > 0:21:05broccoli and field mushrooms minus their stalks.
0:21:05 > 0:21:08When I was a young chef, I was always told
0:21:08 > 0:21:10to take the middle stalk of a mushroom out
0:21:10 > 0:21:14and I didn't really know why, and then the head chef told me one day
0:21:14 > 0:21:16what mushrooms are actually grown in.
0:21:19 > 0:21:21Veg chopped, it's time to revisit the duck
0:21:21 > 0:21:24which should be cold enough to slice now.
0:21:26 > 0:21:30I'm probably going to get between six and eight big chunks...
0:21:31 > 0:21:35..ten big chunks per duck breast.
0:21:36 > 0:21:39And now we get to the fun part.
0:21:39 > 0:21:43Now, normally, shish kebab is served on one of these - a big skewer -
0:21:43 > 0:21:47but today I'm going to do it on some lemongrass.
0:21:47 > 0:21:50This is what makes these kebabs even tastier.
0:21:50 > 0:21:52This definitely gives off more flavour
0:21:52 > 0:21:53than a bit of stainless steel.
0:21:55 > 0:21:58Pierce the vegetables very carefully,
0:21:59 > 0:22:04and then thread the lemongrass through the hole
0:22:04 > 0:22:07trying to keep it intact.
0:22:12 > 0:22:15Me being me, my kebabs should definitely have
0:22:15 > 0:22:18more meat on them than broccoli.
0:22:19 > 0:22:22Once threaded, simply drench the kebabs in marinade
0:22:22 > 0:22:26and chuck them in the fridge to soak up all those lovely juices.
0:22:27 > 0:22:31After a couple of hours marinating, they'll be ready for grilling.
0:22:31 > 0:22:35Eight minutes for medium rare, longer for well done.
0:22:37 > 0:22:40The sound of that sizzling plate is great.
0:22:40 > 0:22:41You just know it's cooking up lovely
0:22:41 > 0:22:46and whilst they're cooking, keep dabbing on the marinade...
0:22:46 > 0:22:50cos what's happening is all those flavours are beginning
0:22:50 > 0:22:52to stick on the bottom of the griddle
0:22:52 > 0:22:54and as you turn the kebab,
0:22:54 > 0:22:56the kebab will pick up all those flavours from it
0:22:56 > 0:22:59and get this lovely, rich, sweet, sticky marinade
0:22:59 > 0:23:01all over the top of it.
0:23:03 > 0:23:08Oh, look at that! That's what you want, that bit just there.
0:23:08 > 0:23:11I cannot wait to eat that. That looks lush!
0:23:11 > 0:23:15And way tastier than those late-night, elephant-leg kebabs.
0:23:16 > 0:23:18Oh, my God, they look amazing.
0:23:18 > 0:23:21So next time you need takeaway food in a hurry,
0:23:21 > 0:23:25why not whip up a batch of these extraordinary kebabs instead?
0:23:25 > 0:23:28I promise, you and your mates won't be disappointed.
0:23:32 > 0:23:36No best-ever takeaway menu would be complete without a burger.
0:23:36 > 0:23:40They're the ultimate takeaway food and my personal favourite.
0:23:40 > 0:23:42So I've come to Wimbledon Greyhound Stadium
0:23:42 > 0:23:45where they serve loads of burgers on a Saturday night
0:23:45 > 0:23:47to put my version to the test
0:23:47 > 0:23:50which puts the ham back into the hamburger.
0:23:50 > 0:23:53- FANFARE PLAYS - That noise means it's burger time.
0:23:53 > 0:23:56These guys are proper burger fans.
0:23:56 > 0:23:58It'll be very interesting to see
0:23:58 > 0:24:00what they think of my real ham hamburgers.
0:24:01 > 0:24:06Like regular burgers, my best-ever hamburgers start with mince,
0:24:06 > 0:24:09but not just any mince, I'm using short-rib beef mince
0:24:09 > 0:24:12and real ham mince, and it's the ham
0:24:12 > 0:24:14that makes these burgers super special.
0:24:14 > 0:24:16It tastes fantastic.
0:24:16 > 0:24:20The lovely salty, bacony, cured flavour pulls everything together
0:24:20 > 0:24:24and makes this one of the nicest burgers you'll ever have.
0:24:24 > 0:24:26This just needs some dried sage,
0:24:26 > 0:24:30then plenty of seasoning, including salt, cracked black pepper
0:24:30 > 0:24:33and another star ingredient...
0:24:33 > 0:24:37cayenne pepper. Another large spicy hit coming in.
0:24:37 > 0:24:41Followed by garlic powder for an even more savoury kick,
0:24:41 > 0:24:43then bring it all together with your hands.
0:24:43 > 0:24:46Now, this mix makes eight burgers.
0:24:48 > 0:24:50I'm being distracted by dogs running.
0:24:54 > 0:24:55Oooh, photo finish!
0:24:57 > 0:25:01And here's a top tip to stop your burgers falling apart on the grill.
0:25:01 > 0:25:05Keep rubbing it around and you'll feel the mix begin to get tight,
0:25:05 > 0:25:10almost form like a ball where the salt is working its way through
0:25:10 > 0:25:14that meat and pulling all the proteins really tightly together.
0:25:14 > 0:25:17When you can hold it up without it collapsing,
0:25:17 > 0:25:19the mix is ready to turn into burgers,
0:25:19 > 0:25:22which couldn't come quick enough for these eager beavers.
0:25:22 > 0:25:25- What are we doing?- Hello there, chief. We are making burgers.
0:25:25 > 0:25:28- Oh, I'm sold.- You're sold already.
0:25:28 > 0:25:30- You got a bet on this race? - Yeah, yeah.
0:25:30 > 0:25:31- Which one?- 3 and 4.
0:25:31 > 0:25:34- Good luck, chief. Come back for a burger.- I will.
0:25:34 > 0:25:37If you lose, it's for free, if you win, there's a pound charge.
0:25:39 > 0:25:41Hey, stop eating the chips, chief,
0:25:41 > 0:25:43you're going to have free burger later.
0:25:43 > 0:25:46While they firm up, I can finally have a flutter.
0:25:46 > 0:25:49- How are you, OK?- Very well. £5, ALittleLessLip.
0:25:49 > 0:25:52- Best of luck. - Thank you very much.
0:25:54 > 0:25:55And they're on.
0:25:58 > 0:26:00Oh, hello, we're in the lead. Come on.
0:26:03 > 0:26:05Still in the lead, come on!
0:26:06 > 0:26:07Come on!
0:26:09 > 0:26:11It's a winner!
0:26:11 > 0:26:13And there's the £3.75, well done. Thank you very much.
0:26:13 > 0:26:15- Gentlemen, thank you very much. - Thank you.
0:26:15 > 0:26:17Chief, thank you very much.
0:26:18 > 0:26:20Wow, a nice little pink one.
0:26:20 > 0:26:22Mission accomplished, it's back to my burgers.
0:26:22 > 0:26:24I'm just waiting for the sizzle.
0:26:27 > 0:26:30These need to be fried on both sides for three to four minutes.
0:26:31 > 0:26:36I feel very at home at a dog track cooking burgers next to the elves.
0:26:39 > 0:26:41I can't wait to find out
0:26:41 > 0:26:45what these people make of these real ham hamburgers.
0:26:46 > 0:26:48Time to put them to the test.
0:26:48 > 0:26:52Served in a bun with mustard mayo, crispy gem lettuce
0:26:52 > 0:26:54and home-made pickled cucumber.
0:26:54 > 0:26:55Right, who wants a burger?
0:26:55 > 0:26:59- Definitely.- Who was that? Come on then. Here you go.
0:26:59 > 0:27:02- Go careful, it might be a little bit hot.- Thank you.
0:27:03 > 0:27:06So what do they make of my secret ingredient?
0:27:06 > 0:27:08How's that tasting for you?
0:27:08 > 0:27:10- Delicious.- It's delicious? - It's delicious.
0:27:10 > 0:27:14- That was a good burger. - Tom, brilliant. Cheers.
0:27:14 > 0:27:16I thought it would be.
0:27:16 > 0:27:20And it's not just the punters that want to taste-test my burgers.
0:27:20 > 0:27:22Word's got out to the dog owners as well.
0:27:22 > 0:27:25You've got to let me know what you think of that.
0:27:25 > 0:27:27- Can you taste the ham in it? - Yeah, it's lovely.
0:27:27 > 0:27:30The next dog I get will be called Running Tom.
0:27:30 > 0:27:33Oh, mate, thank you very much. Honestly, promise me that.
0:27:33 > 0:27:36He's going to name his next greyhound after me.
0:27:36 > 0:27:39I've got to be honest with you though, naming a greyhound after me,
0:27:39 > 0:27:42I'm not certain it's going to be a born winner.
0:27:42 > 0:27:47Especially if his latest dog, George, is anything to go by.
0:27:47 > 0:27:49Get running, George!
0:27:49 > 0:27:51He's just eased up.
0:27:51 > 0:27:53- No, he's going back now.- Oh!
0:27:53 > 0:27:55I think he's had one of your burgers.
0:27:57 > 0:28:00He's definitely had one of your burgers.
0:28:01 > 0:28:03Next time, I'll be spicing up your weekend...
0:28:03 > 0:28:06I don't want to see any wobbly satays from you.
0:28:06 > 0:28:09..giving your Sunday leg of lamb a proper makeover...
0:28:09 > 0:28:12It looks a little bit like Arnold Schwarzenegger in the Commando movie.
0:28:12 > 0:28:16..and dishing up my best-ever full English for the lads.
0:28:16 > 0:28:19Come on then, boys, I ain't going on me own!