0:00:02 > 0:00:04Tasty, amazing, delicious.
0:00:04 > 0:00:05I love cooking.
0:00:05 > 0:00:07Oh, that smells lush.
0:00:07 > 0:00:11But why not make your food the best it can be.
0:00:11 > 0:00:13It's where it's proper nice.
0:00:13 > 0:00:15Oh... Ooh...
0:00:15 > 0:00:17The difference between cooking good food
0:00:17 > 0:00:20and great food is 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 > 0:00:27..into 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 > 0:00:38..and liven up those old favourites.
0:00:38 > 0:00:40- That's delicious.- It's delicious.
0:00:40 > 0:00:42That's really up with the best.
0:00:42 > 0:00:45And add a bit of magic to your cooking
0:00:45 > 0:00:49with my Best Ever dishes.
0:00:54 > 0:00:58Ah, the weekend, lie-ins, lazy days and beautiful food.
0:00:59 > 0:01:01Weekends are great.
0:01:01 > 0:01:03We have a little bit of extra time to get in that kitchen
0:01:03 > 0:01:05and really enjoy cooking.
0:01:05 > 0:01:07Create something super special for your friends,
0:01:07 > 0:01:10family and especially yourself.
0:01:10 > 0:01:13And I've got some of my best ever recipes to get
0:01:13 > 0:01:16your creative juices flowing.
0:01:16 > 0:01:19I'm ramping up a full English breakfast for those on duty
0:01:19 > 0:01:22at the weekends but I've got my work cut out.
0:01:24 > 0:01:26That's upside down, see that's the blade.
0:01:29 > 0:01:32No weekend's complete without a roast chicken
0:01:32 > 0:01:35but you'll never have seen one like this before.
0:01:35 > 0:01:37See what you can do given a bit more time at the weekend.
0:01:37 > 0:01:39I feel the heat as I cook up a Saturday Satay
0:01:39 > 0:01:41at a Malaysian supper club.
0:01:41 > 0:01:44- Chop, chop, Tom.- Yes, Chef!
0:01:44 > 0:01:48And I'm going to show you the naughtiest Sunday pud yet.
0:01:48 > 0:01:51Well, everything about this pudding is bad for you
0:01:51 > 0:01:55apart from it tastes nice.
0:01:56 > 0:01:59Your weekends will never be the same again.
0:02:07 > 0:02:10But first up is a beautiful leg of lamb which is going
0:02:10 > 0:02:14to blast your average Sunday roast right out of the water.
0:02:14 > 0:02:17I've got a recipe that you probably wouldn't have seen before.
0:02:17 > 0:02:20It looks incredible but, most importantly,
0:02:20 > 0:02:22it's going to taste amazing.
0:02:28 > 0:02:31I'm cooking roast lamb but there's not a whiff of mint sauce here.
0:02:31 > 0:02:36I'm swapping it for juniper berries, toasting them with sea salt.
0:02:36 > 0:02:38Now juniper is normally associated with game
0:02:38 > 0:02:42but, for me, it goes really, really well with lamb.
0:02:45 > 0:02:48That's probably the heaviest thing in the world, bar me.
0:02:49 > 0:02:53Now turn that juniper and salt into a dry rub.
0:02:53 > 0:02:55Give it a good rumble and a crush up.
0:02:56 > 0:03:00This sat in the pestle and mortar does look a little bit
0:03:00 > 0:03:05like an ashtray but I can promise you it don't smell like an ashtray.
0:03:05 > 0:03:08Trust me, this lamb is going to taste beautiful once
0:03:08 > 0:03:13it takes on this juniper flavour, so score it on both sides.
0:03:13 > 0:03:16And then get the contents of your ashtray...
0:03:17 > 0:03:21Not really your ashtray, don't write me letters I don't...
0:03:21 > 0:03:24It's not really your ashtray, it's juniper and salt.
0:03:24 > 0:03:27Sprinkle it on and rub it right in.
0:03:27 > 0:03:29If you was to do this at home you'd impress
0:03:29 > 0:03:32all your mates by thinking you're being very experimental.
0:03:34 > 0:03:37Finish off with some olive oil,
0:03:37 > 0:03:40some chopped thyme and the zest of a lemon.
0:03:41 > 0:03:44Now bang the lamb in the fridge overnight to take
0:03:44 > 0:03:45on all those lovely flavours.
0:03:48 > 0:03:50And now for the really fun bit.
0:03:50 > 0:03:53Proper, proper bay leaves.
0:03:53 > 0:03:57Whole big branches coming from a bay tree.
0:03:57 > 0:04:01Now if you haven't got a bay tree, get yourself a balaclava,
0:04:01 > 0:04:05go out at night, get over next door and nick theirs.
0:04:05 > 0:04:07Only joking...
0:04:07 > 0:04:11Whole branches of bay leaves can be found in local fishmongers
0:04:11 > 0:04:13or you could always use rosemary.
0:04:13 > 0:04:15Completely cover it up like that.
0:04:15 > 0:04:17It's that simple.
0:04:18 > 0:04:20Look at that, it's so cool.
0:04:20 > 0:04:22It's a little bit like Arnold Schwarzenegger
0:04:22 > 0:04:24in the Commando movie.
0:04:25 > 0:04:28Next, I want to make a stock to steam this beauty
0:04:28 > 0:04:30and the base is celery.
0:04:35 > 0:04:39I'm going to sweat it down until it starts to soften.
0:04:42 > 0:04:45Add half a bottle of wine and some lamb stock.
0:04:45 > 0:04:49This is definitely not your average roast lamb.
0:04:49 > 0:04:50Right, time to bosh it in the oven.
0:04:50 > 0:04:53It don't half look pretty.
0:04:53 > 0:04:54See you later, little mate.
0:04:56 > 0:04:57I want it to slow cook.
0:04:57 > 0:05:00Right then, Arnie, off we go.
0:05:00 > 0:05:04So I'm putting it in 150 degrees for five hours.
0:05:06 > 0:05:10Five hours, loads of time for a lazy morning stroll.
0:05:12 > 0:05:15Oh, oh, oh...look at that.
0:05:15 > 0:05:19Possibly the best lamb leg ever.
0:05:21 > 0:05:24While that rests I'm going to whip up some dead easy gravy by just
0:05:24 > 0:05:26reducing down the cooking juices.
0:05:26 > 0:05:29All the natural thickness coming from vegetables.
0:05:29 > 0:05:31Now you know this gravy's almost ready when the bubbles
0:05:31 > 0:05:35are quite nice and thick, it looks a little bit like a toffee sauce.
0:05:36 > 0:05:38You know what goes well in a toffee sauce?
0:05:38 > 0:05:40A little knob of butter.
0:05:40 > 0:05:44About 25 grams, I think that's the official term for a knob.
0:05:50 > 0:05:53Now I'm going to give the gravy a right old squeeze cos
0:05:53 > 0:05:57all of it is taste and flavour.
0:06:00 > 0:06:02And that's the beautiful gravy sorted.
0:06:02 > 0:06:05Right, back to me gorgeous leg of lamb.
0:06:05 > 0:06:10Oh, the smell that comes out of that when you open it is incredible.
0:06:10 > 0:06:14Cos it's steamed, not roasted, time to give it a bit of colour.
0:06:14 > 0:06:16Now that's where this comes in.
0:06:21 > 0:06:25Look at that, there's just one finishing touch before you
0:06:25 > 0:06:28plonk it on their dinner table.
0:06:28 > 0:06:30Brush on some of that luscious gravy.
0:06:30 > 0:06:35And that, my friends, is a proper ace piece of meat.
0:06:45 > 0:06:47Now there's no point in going to all that effort to make that
0:06:47 > 0:06:50beautiful leg of lamb if you're going to serve it
0:06:50 > 0:06:52with some boring, boiled broccoli.
0:06:52 > 0:06:55So to make your greens a little bit more rock 'n' roll,
0:06:55 > 0:06:57I'm going to serve 'em with some salt baked garlic.
0:07:02 > 0:07:05The first thing I'm going to do is make a salt crust
0:07:05 > 0:07:07to cook the garlic in.
0:07:07 > 0:07:10It's like a little present to unwrap at the dinner table.
0:07:12 > 0:07:14Mix up a dough of 500 grams of plain flour,
0:07:14 > 0:07:18150 grams of your every day table salt
0:07:18 > 0:07:20and 200mls of water.
0:07:20 > 0:07:23Then into that I'm going to crack a couple of egg whites.
0:07:23 > 0:07:26It's the white that gives it a really nice crust.
0:07:26 > 0:07:28As well as looking amazing, this salt crust
0:07:28 > 0:07:31is going to do things to your garlic like you've never
0:07:31 > 0:07:33experienced before.
0:07:33 > 0:07:35It keeps it very moist, really succulent.
0:07:35 > 0:07:38It takes on lots of flavour from the actual crust itself.
0:07:38 > 0:07:40The salt acts as a seasoning.
0:07:40 > 0:07:44You can do potatoes or turnips or even pieces of meat.
0:07:44 > 0:07:46It almost cooks everything in its own juices.
0:07:46 > 0:07:49Now mix it all together.
0:07:49 > 0:07:52You cannot eat this one, it'll probably make you very ill.
0:07:52 > 0:07:55This is all about getting flavour into ingredients,
0:07:55 > 0:07:58not about actually eating the dough itself.
0:07:58 > 0:08:01Wrap it in clingfilm and leave it for an hour.
0:08:08 > 0:08:12Just like me, the salt crust dough is chilled.
0:08:12 > 0:08:15Now I know this might seem like a bit of a faff.
0:08:15 > 0:08:18This certainly isn't something you do on a mad rush round
0:08:18 > 0:08:20in a Monday evening, but it's the weekend,
0:08:20 > 0:08:23you have that bit of extra time.
0:08:23 > 0:08:26I promise you now, dump it in the middle of the table,
0:08:26 > 0:08:28you're going to look boss.
0:08:29 > 0:08:31Cut the dough into a rough circle
0:08:31 > 0:08:33and then grab yourself a bit of muslin,
0:08:33 > 0:08:35not a ropey old tea-towel.
0:08:35 > 0:08:38Put into the muslin peeled garlic cloves,
0:08:38 > 0:08:40a lemon, pierce it a few times first
0:08:40 > 0:08:42and some rosemary.
0:08:43 > 0:08:47Tie it up and then stick that into the middle of the salt crust.
0:08:47 > 0:08:50Now this is the part that you want to make sure it looks nice.
0:08:50 > 0:08:53You just kind of pinch it together.
0:08:53 > 0:08:56You're making something that looks a little bit like a sack.
0:08:56 > 0:08:59A little sack of flavour and delight.
0:09:00 > 0:09:03Now bash that in the oven for 45 minutes.
0:09:03 > 0:09:05It's going to come out all lovely and brown.
0:09:05 > 0:09:08It'll be one of the loveliest things you ever did see.
0:09:13 > 0:09:16Right, time to show off.
0:09:16 > 0:09:18Look at that...
0:09:18 > 0:09:20How cool does that look?
0:09:24 > 0:09:26And that...
0:09:26 > 0:09:28Oh, the smells that come from it.
0:09:28 > 0:09:30The lemon and the garlic.
0:09:31 > 0:09:34Chop the whole lot up, lemon rind an all
0:09:34 > 0:09:36and mix it into the greens
0:09:36 > 0:09:38but this ain't any old boiled veg,
0:09:38 > 0:09:42this is fried cavolo nero, Italian black cabbage.
0:09:44 > 0:09:47And that is ready to go with the leg of lamb.
0:09:48 > 0:09:51There you go boys and girls, cavolo nero with some salt,
0:09:51 > 0:09:55baked garlic. That is way better than boiled broccoli.
0:09:55 > 0:09:57Get on it you lot, it's a weekend.
0:10:06 > 0:10:11Now how do you fancy spicing up your weekends with a taste of The Orient?
0:10:11 > 0:10:14One of my favourite Asian foods is satay chicken
0:10:14 > 0:10:18and I'm here in China Town to find all the perfect ingredients
0:10:18 > 0:10:21to make the best ever Saturday night satay.
0:10:22 > 0:10:25I might have two Michelin stars under me belt
0:10:25 > 0:10:28but I'm no expert when it comes to Oriental cuisine
0:10:28 > 0:10:31so I've asked Norman Musa, a self-taught Malaysian chef
0:10:31 > 0:10:33to take me shopping.
0:10:34 > 0:10:37Today is a big school day. Lots of learning curves.
0:10:37 > 0:10:40- Yeah, so you better pay attention. - Yes.- Right.
0:10:40 > 0:10:43Every week Norman serves a right tasty nosh at his massively
0:10:43 > 0:10:46popular supper clubs in London
0:10:46 > 0:10:50and he's giving me the low down on key Satay ingredients.
0:10:50 > 0:10:51Peanuts.
0:10:51 > 0:10:53Not peanut butter, no?
0:10:53 > 0:10:55No, you're not thinking of using peanut butter, are you?
0:10:55 > 0:10:59- That is the laziest way like to cook peanut sauce.- OK.
0:10:59 > 0:11:02OK, right. The next one. OK? Ketchup manis.
0:11:02 > 0:11:03Ketchup manis.
0:11:03 > 0:11:05- Do you know about this? - No, I don't know what it is.
0:11:05 > 0:11:07OK, this is a sweet soy sauce.
0:11:07 > 0:11:09In the UK we use light soy sauce or dark soy sauce.
0:11:09 > 0:11:11What's the difference here?
0:11:11 > 0:11:13Now this one has got palm sugar in it.
0:11:13 > 0:11:17- So, basically, this kind of like caramelises the peanut sauce.- OK.
0:11:17 > 0:11:21- OK, so are you ready to cook? - I am ready to cook. - OK, let's go then.- OK, let's go.
0:11:22 > 0:11:23Ready?
0:11:23 > 0:11:26Norman suggests I help him prepare for tonight's supper club
0:11:26 > 0:11:29so I can get me head around the satay recipe
0:11:29 > 0:11:32and I think he's going to be a harsh task master.
0:11:32 > 0:11:34- This is your duty...- My duty.
0:11:34 > 0:11:35- Yes.- Yes, sir.
0:11:35 > 0:11:38- I want you to skewer the satay. - OK.- OK.
0:11:38 > 0:11:42Norman's marinated chicken thighs in cumin, turmeric
0:11:42 > 0:11:44and lemon grass.
0:11:44 > 0:11:47- Skewer it by doing zigzags, OK? - OK.
0:11:47 > 0:11:51- So, basically, you don't want to expose the skewer.- Right, OK.
0:11:51 > 0:11:55As you can see and I don't want to see any wobbly satays from you.
0:11:55 > 0:11:57- No wobbly satays?- Yes. - OK, all right.- OK?
0:11:57 > 0:12:00- I'll try my best.- It's a deal. - I promise.- OK.
0:12:02 > 0:12:04Time for me to get my hands dirty.
0:12:04 > 0:12:06- Is that one OK?- Let's see.
0:12:06 > 0:12:09- It's a bit thick. - It's a bit thick?- Yeah.
0:12:09 > 0:12:12You don't want it to be big because you want to make sure it's cooked inside.
0:12:12 > 0:12:15OK. I was doing that one for me, I was just bring a bit greedy.
0:12:15 > 0:12:18- Look at the size, this is Norman and this is Tom.- Yeah.
0:12:18 > 0:12:20Look at that, yeah?
0:12:20 > 0:12:22While I get to grips with these skewers,
0:12:22 > 0:12:25Norman whizzes up the peanut sauce starting with
0:12:25 > 0:12:28Lemon grass, ginger and garlic.
0:12:28 > 0:12:30Yes.
0:12:30 > 0:12:32- OK.- Let me smell that.
0:12:32 > 0:12:35- See how fresh that is. - Very powerful but really fragrant.
0:12:35 > 0:12:38- Do you want it spicy?- I love spicy.
0:12:38 > 0:12:40- OK.- I love spicy.
0:12:40 > 0:12:43I'll add a bit more chilli paste in there.
0:12:43 > 0:12:45And now for the peanuts themselves.
0:12:45 > 0:12:48They've been toasted, cooled and then crushed up.
0:12:49 > 0:12:53The sauce is finished off with tamarind juice, coconut milk
0:12:53 > 0:12:57and the ketchup manis which I can't wait to taste.
0:13:01 > 0:13:03Wow! It's like soy sauce on steroids, isn't it?
0:13:03 > 0:13:05It's like...it's full-on.
0:13:05 > 0:13:08- It's a little bit like black treacle and quite salty.- Yes, yes.
0:13:08 > 0:13:10- It's beautiful, Chef. - That is the secret ingredient
0:13:10 > 0:13:12- OK.- Remember that. OK?
0:13:12 > 0:13:15- I will remember that and it will stay a secret.- Yes.
0:13:15 > 0:13:18'So, the sauce is done. Now, what does Norman reckon to my skewers?'
0:13:18 > 0:13:21OK, so you've done a good job here, I have to say. I'm impressed.
0:13:21 > 0:13:24- OK. Would you hire me? - Not quite yet.- No. OK.
0:13:27 > 0:13:29'Norman's not doing much for my ego
0:13:29 > 0:13:31'but there's no time to dwell on that now
0:13:31 > 0:13:35'cos the guests are arriving and I need to get my skewers sizzling.'
0:13:35 > 0:13:38- Chop, chop, Tom.- Yes, Chef!
0:13:38 > 0:13:41OK, everybody, I think you might want to take your seats.
0:13:41 > 0:13:43This satay is almost ready.
0:13:52 > 0:13:55We have the first one. Satay, OK?
0:13:55 > 0:13:57And that's to go with the peanut sauce. Enjoy.
0:13:57 > 0:14:00Don't worry, there's some more coming.
0:14:00 > 0:14:03'The satay skewers are going down really well
0:14:03 > 0:14:05'and luckily there's two left for us.'
0:14:05 > 0:14:08- Ready?- Yeah.
0:14:12 > 0:14:14That is so good. Oh!
0:14:14 > 0:14:17Thanks, Chef.
0:14:17 > 0:14:21What an amazing, incredible day. Norman is a legend
0:14:21 > 0:14:24and I can't wait to put everything I've learnt into practice.
0:14:25 > 0:14:30I'm taking satay and turning it on its head to give your taste buds
0:14:30 > 0:14:32a work out they'll never forget.
0:14:38 > 0:14:41'Norman made fab chicken satay skewers with a peanut dip
0:14:41 > 0:14:44'but I'm going to do it the Kerridge way.'
0:14:44 > 0:14:47I'm going to marinate the chicken whole in the peanut sauce
0:14:47 > 0:14:50and roast it rather than use it as a dipping sauce.
0:14:50 > 0:14:53First marinate the chicken in cumin and turmeric.
0:14:53 > 0:14:56Don't be scared of getting your hands bright yellow.
0:14:56 > 0:15:00Rub the paste right in cos all of that is flavour.
0:15:01 > 0:15:04Chill that in the fridge overnight and crack on with the satay sauce.
0:15:04 > 0:15:08Remember, it's not for dipping the chicken in.
0:15:08 > 0:15:12'I'm going to slot the sauce on the whole chicken and roast it.'
0:15:12 > 0:15:16So all those kind of peanutty flavours go into the chicken.
0:15:16 > 0:15:18I'm blitzing lemon grass
0:15:18 > 0:15:21and garlic with galangal, a proper authentic Asian spice.
0:15:21 > 0:15:26It's very similar to ginger except it's like its posh brother.
0:15:26 > 0:15:29You can find galangal in most supermarkets now.
0:15:37 > 0:15:40Cor! Wow, that's incredibly powerful.
0:15:40 > 0:15:45Then mix in a whole tin of coconut milk and the zest of a lime.
0:15:45 > 0:15:48And this lime zest is the counterbalance
0:15:48 > 0:15:50to the sweetness in the coconut milk,
0:15:50 > 0:15:53the yin and the yang I suppose.
0:15:53 > 0:15:55Next add dried chilli flakes.
0:15:55 > 0:15:57I'm going to put about two tablespoons in there,
0:15:57 > 0:16:02that's cos I'm big and strong and very, very brave.
0:16:02 > 0:16:07Now for the peanuts. I've roasted 250g of blanched peanuts.
0:16:07 > 0:16:10And they smell amazing, they're all toasted and lovely.
0:16:10 > 0:16:13And not a jar of peanut butter in sight.
0:16:13 > 0:16:16I'd hate for Norman to have to come round here and tell me off.
0:16:16 > 0:16:19Cool 'em, chop 'em and now stick in
0:16:19 > 0:16:22Norman's secret ingredient, ketchup manis.
0:16:23 > 0:16:25Shh! Mum's the word.
0:16:25 > 0:16:29Now, this would work really well as a dipping sauce
0:16:29 > 0:16:31but I'm not going to use it like that.
0:16:31 > 0:16:35I'm going to smother this all over the chicken.
0:16:35 > 0:16:37Right. The chicken's going to sit in there
0:16:37 > 0:16:39and cook for a couple of hours at 120 degrees.
0:16:39 > 0:16:41Then I'm going to turn the oven right up
0:16:41 > 0:16:45and giving it a really lovely peanut crumbly crunch on the top.
0:16:45 > 0:16:49'While the chicken's doing its thing I've knocked up a fresh
0:16:49 > 0:16:53'crunchy salad with a beautiful Asian dressing.'
0:16:53 > 0:16:56It's the perfect balance.
0:16:56 > 0:17:00Right, the chicken's ready. Mmm-mmm-mmm.
0:17:02 > 0:17:05Now, I know it doesn't really look that appetising
0:17:05 > 0:17:10but I can promise you it tastes absolutely fantastic.
0:17:11 > 0:17:15Serve it up with the salad and a sweet chilli sauce.
0:17:15 > 0:17:17There you go, look.
0:17:17 > 0:17:20See what you can do given a bit more time at the weekend
0:17:20 > 0:17:23with the amazing satay roast chicken dinner.
0:17:35 > 0:17:39Now, if you've been watching your figure all week,
0:17:39 > 0:17:43the weekend is the time when you can be a bit more indulgent and I know
0:17:43 > 0:17:47a good old-fashioned pud that I bet will be right up your street.
0:17:50 > 0:17:53Treacle tart is always a winner and I've got a few twists that's
0:17:53 > 0:17:55going to make this recipe even more delicious.
0:17:57 > 0:18:00First things first with a treacle tart - the pastry.
0:18:00 > 0:18:03All your normal gubbins goes into it - sugar, flour and butter
0:18:03 > 0:18:07but before you put in the eggs I want to ramp up the crunch
0:18:07 > 0:18:09with some Bran Flakes.
0:18:10 > 0:18:13This is going to take it to that next level but the good
0:18:13 > 0:18:16thing about these is that they've already been toasted
0:18:16 > 0:18:19so it's already got this kind of cooked, bitter,
0:18:19 > 0:18:21lovely crispy crunch going on.
0:18:21 > 0:18:23- Put your fingers in your ears. - MACHINE WHIRRS
0:18:23 > 0:18:25'Blitz them up until they're like dust.'
0:18:25 > 0:18:27Put up with the noise.
0:18:29 > 0:18:31Then add the bran dust to your pastry mix,
0:18:31 > 0:18:33along with two beaten eggs.
0:18:35 > 0:18:39And that...is it.
0:18:39 > 0:18:41Quite a wet and sticky kind of pastry.
0:18:43 > 0:18:46Right. I'm just going to chuck this in the fridge,
0:18:46 > 0:18:48let it chill out for about an hour.
0:18:48 > 0:18:52'That gives me a chance to tackle that crossword.
0:18:52 > 0:18:54'Or not.'
0:18:58 > 0:19:00I'm ready to roll me pastry.
0:19:00 > 0:19:03I know it's a bit odd that I'm sticking breakfast cereal
0:19:03 > 0:19:06in my pastry, but you've got to trust me on this one.
0:19:06 > 0:19:10'Gently push the pastry into a round tart tin.'
0:19:10 > 0:19:12Here you go, that easy.
0:19:12 > 0:19:17'Now blind bake it at a 170 degrees for about half an hour.'
0:19:20 > 0:19:23Right, onto the filling and I'm not going to lie to you -
0:19:23 > 0:19:27'this filling is right naughty but it's the weekend so you deserve it.'
0:19:28 > 0:19:31First things first, I'm going to melt nearly a whole pack
0:19:31 > 0:19:35of butter in the scrummy way they do it in France.
0:19:35 > 0:19:38I'm going to take the butter to the burnt butter stage,
0:19:38 > 0:19:41beurre noisette, that's what they call it in French.
0:19:41 > 0:19:45Stick it on the heat, but now's not the time to read your Sunday paper.
0:19:45 > 0:19:48You've got to keep an eye on it, you don't want it to burn.
0:19:48 > 0:19:51You just want it to be foaming and brown,
0:19:51 > 0:19:53it's two very different things.
0:19:53 > 0:19:55Brown is cooked, black it's not.
0:19:55 > 0:19:59Just as its stopped making a noise and it's all gone a bit quiet,
0:19:59 > 0:20:01that's the point to take it off.
0:20:01 > 0:20:05And to stop the cooking, this goes in. This is the treacle.
0:20:10 > 0:20:12Just all of that.
0:20:12 > 0:20:15'Now whisk up all that gooey loveliness.'
0:20:15 > 0:20:19You know, everything about this pudding is bad for you...
0:20:21 > 0:20:25..apart from the fact that it tastes nice.
0:20:25 > 0:20:27So that's got to be good for you.
0:20:27 > 0:20:30Grumpy people take note - eat more treacle tart.
0:20:30 > 0:20:35'The next stage of the filling has my mouthwatering already.
0:20:35 > 0:20:38'I'm going to take this tart from the ordinary
0:20:38 > 0:20:40'to the extraordinary with brioche.'
0:20:40 > 0:20:43It contains lots of butter,
0:20:43 > 0:20:48you'll see as I pull it apart it's really gooey and soft and beautiful.
0:20:51 > 0:20:53Wazz up that beautiful brioche into crumbs
0:20:53 > 0:20:56and slop on the treacle and butter mix.
0:20:56 > 0:21:00It's kind of like the best looking toffee sauce.
0:21:00 > 0:21:04Now for some extra yumminess - double cream.
0:21:04 > 0:21:06Double cream, double smiles.
0:21:06 > 0:21:09And one of my little cheffy secrets - salt.
0:21:10 > 0:21:12A good pinch of that.
0:21:12 > 0:21:15Add two whole eggs and one yolk.
0:21:17 > 0:21:20Right, let's get this show on the road.
0:21:21 > 0:21:24Pretty much up to the top.
0:21:27 > 0:21:29That has to put a smile on your face.
0:21:29 > 0:21:31And now it's back in the oven.
0:21:31 > 0:21:35'The tart needs to cook for about 50 minutes at 160 degrees,
0:21:35 > 0:21:39'but turn it down to about 140 halfway through.'
0:21:41 > 0:21:43Right, let's see how my delish treacle tart is getting on.
0:21:43 > 0:21:46It's got that lovely wobble on it.
0:21:46 > 0:21:49Now, it needs to set for about half an hour and then trim it up
0:21:49 > 0:21:51and sprinkle with sea salt.
0:21:51 > 0:21:54Lovely. Now to taste it.
0:21:54 > 0:21:58This is the proper exciting bit. Look at that.
0:22:04 > 0:22:06That's beyond perfect.
0:22:20 > 0:22:25At the weekend you've got time to cook yourself a proper breakfast,
0:22:25 > 0:22:28but spare a thought for those that are working.
0:22:28 > 0:22:31Like these guys here at High Wycombe Fire Station,
0:22:31 > 0:22:34they deserve a proper breakfast and I'm here to make sure they get one.
0:22:37 > 0:22:40- Yeah, feet in there. - 'But before I get my frying pan out,
0:22:40 > 0:22:44'the little kid in me wants a ride in the fire engine and guess what?
0:22:44 > 0:22:47'These guys are all too happy to oblige.'
0:22:47 > 0:22:50Oh, 'ello!
0:22:50 > 0:22:53It must be the thought of a full English coming their way.
0:22:53 > 0:22:57There's no need to rank me because I'm sure I'd be a great help.
0:22:57 > 0:23:00Gloves.
0:23:01 > 0:23:04Brilliant, we're off, are we? Right. Come on, boys, let's go.
0:23:07 > 0:23:10Come on then, boys, I ain't going on me own.
0:23:10 > 0:23:14- Squeeze up then, Tom. - Oh, 'ello. It's cosy in here.
0:23:15 > 0:23:17- There's blue lights going on. - Don't worry, Tommo,
0:23:17 > 0:23:20- we're not going anywhere. - Thank God for that. I'm boiling.
0:23:20 > 0:23:24It's like a sauna in here. Who wants a cup of tea and some breakfast?
0:23:24 > 0:23:27- Sounds good! - I've always wanted to do that.
0:23:28 > 0:23:32Right, I best get these hungry chaps their breakfast
0:23:32 > 0:23:35'and it's not going to be their usual bog-standard toast and cereal.
0:23:35 > 0:23:38'I'm going to show 'em how to whip up a right filling breakfast
0:23:38 > 0:23:42'omelette that'll keep them going through the most gruelling shifts
0:23:42 > 0:23:46'and they've promised me their most experienced man to be my sous chef.'
0:23:46 > 0:23:51Right then, Firefighter Dunbarton? Someone's...is that you?
0:23:51 > 0:23:53- Is that you?- That's me, Sir.
0:23:53 > 0:23:56- Mess duties, you've been assigned mess duties.- Show me how it's done.
0:23:56 > 0:23:59- Are you any good at this?- I'm the best, that's why they've chosen me.
0:23:59 > 0:24:02- I'm the best on the watch. - Come on, then.
0:24:03 > 0:24:05- What is your speciality? - Lasagne soup.
0:24:05 > 0:24:09- Lasagne soup?- Soup.- What happened? Put in a bit too much stock?
0:24:09 > 0:24:12I don't think there was any pasta in it, that was the problem...
0:24:12 > 0:24:15'Oh, dear. I think this might be a challenge.'
0:24:15 > 0:24:18So this is like going to be your one-pan wonder
0:24:18 > 0:24:21but it's everything that's lovely about full English breakfast.
0:24:21 > 0:24:24- We all happy with a full English breakfast?- Yeah, definitely.- OK.
0:24:24 > 0:24:27'I'm starting with a full English essential - black pudding.'
0:24:27 > 0:24:31Here, have a little bit of that whilst they're mugging you off
0:24:31 > 0:24:34and taking the mick you can have a little bit of crispy black pudding.
0:24:34 > 0:24:36THEY LAUGH
0:24:38 > 0:24:42That was supposed to be a treat and it still backfired.
0:24:42 > 0:24:45Right, just peel the garlic, there's a little knife,
0:24:45 > 0:24:47there's a little knife there.
0:24:47 > 0:24:50That's upside down, see? That's the blade.
0:24:50 > 0:24:53THEY LAUGH
0:24:53 > 0:24:56- OK, so the sharp side is that one... - OK.- That's the blunt bit.
0:24:58 > 0:25:01Right, come on, boys. Let's get back to the omelette
0:25:01 > 0:25:03'and my next ingredient.'
0:25:03 > 0:25:05Now this is proper posh bacon, pancetta.
0:25:05 > 0:25:08And then we're going to cut it into what the French call lardons,
0:25:08 > 0:25:12which is like a posh French term for bacon chunks.
0:25:12 > 0:25:16Or you can use nice whole smoked streaky bacon.
0:25:16 > 0:25:18'Once that's crisped up...'
0:25:18 > 0:25:21- It smells delicious, don't it? - Oh, it does.
0:25:21 > 0:25:24'..I'm going to take this omelette up a notch by whacking in
0:25:24 > 0:25:27'not your average bangers but a taste of Spain.'
0:25:27 > 0:25:30Now, these are beautiful chorizo sausages.
0:25:30 > 0:25:34All this kind of lovely paprika and flavours are going to back in
0:25:34 > 0:25:37- and make one pan taste delicious. - OK, fantastic.
0:25:37 > 0:25:41Does this look like something that you might attempt to do again, Tony?
0:25:41 > 0:25:44To be honest with you I need something a bit more challenging.
0:25:44 > 0:25:46I'm finding it quite easy, to be fair!
0:25:46 > 0:25:48THEY LAUGH
0:25:48 > 0:25:51'But Tony's hit the nail on the head.
0:25:51 > 0:25:53'This dish is dead simple to knock up.
0:25:53 > 0:25:56'Once the sausages are done pop in the shallots,
0:25:56 > 0:25:59'stir in grated garlic and hard boiled new potatoes.'
0:26:01 > 0:26:04- It makes it really hearty. - OK, lovely.
0:26:04 > 0:26:07Now, you can't make an omelette without cracking a few eggs,
0:26:07 > 0:26:09can you, Tony?
0:26:09 > 0:26:11- What do I do if shell does go into it?- Take it out.
0:26:11 > 0:26:14- Pick it out. - Do you want to get that out?
0:26:14 > 0:26:16THEY LAUGH
0:26:16 > 0:26:19'Nice one, Tony.'
0:26:19 > 0:26:21I've got to be honest,
0:26:21 > 0:26:25I have never seen that in 22 years of being a chef.
0:26:26 > 0:26:29'Right, this is the point where we start to put everything
0:26:29 > 0:26:31'back together into one pan.
0:26:31 > 0:26:35'First add rosemary, parsley and chilli to the sauteed potatoes.'
0:26:35 > 0:26:38- Give it a good stir around and how lovely does that look?- Amazing.
0:26:38 > 0:26:46The chorizo chopped into chunks, black pudding and the pancetta.
0:26:46 > 0:26:49Stir it all around so it all gets nicely mixed.
0:26:49 > 0:26:50'And then on top of that goes the eggs,
0:26:50 > 0:26:52'whisked up Tony style.'
0:26:54 > 0:26:56And just pour it all into the pan.
0:26:56 > 0:26:59'Season, and then I'm going to cook it on a high heat
0:26:59 > 0:27:01'keeping a close eye on it.
0:27:01 > 0:27:04'I don't want to be starting any fires.'
0:27:04 > 0:27:07Any health and safety tips for us, Tony?
0:27:07 > 0:27:10A lot of fires we go to are in the kitchen cos the grease build up
0:27:10 > 0:27:12and crumbs and stuff can set on fire.
0:27:12 > 0:27:15Keep it as clean as possible cos that can prevent fires.
0:27:15 > 0:27:17My thoughts exactly.
0:27:17 > 0:27:20OK, now this bad boy's beginning to set,
0:27:20 > 0:27:22whack it in the oven for 15 minutes.
0:27:26 > 0:27:28- That's fantastic. - Look at that.
0:27:28 > 0:27:30Right, time to get these boys fed.
0:27:30 > 0:27:33- That's Tony who did that.- Yeah. - Tony did that.
0:27:33 > 0:27:38And Tony's full English Spanish omelette looks just the job.
0:27:38 > 0:27:41- Who wants this first nice small portion?- Oh, come on then.
0:27:43 > 0:27:46Enjoy, mate, enjoy.
0:27:46 > 0:27:48- Look at that.- It's on its way.
0:27:48 > 0:27:50Yeah, tuck in then, boys.
0:27:50 > 0:27:53- How's the omelette, boys? - Oh, it's lovely, Tom.
0:27:53 > 0:27:56It's really, really nice. It does taste really nice.
0:27:56 > 0:27:59- That's fantastic, really good. - I love the kick of the chillies.
0:27:59 > 0:28:01Yeah, there's a spicy kick to it.
0:28:01 > 0:28:03And all the flavours go really, really nice together.
0:28:03 > 0:28:07But to be honest with you, Tom, I think it's the fact that I've
0:28:07 > 0:28:09cooked it and that's why it's so fantastic.
0:28:11 > 0:28:15'Next time, I'll be dishing out some right tasty dinners...'
0:28:15 > 0:28:18Cooking don't get much better than that.
0:28:18 > 0:28:20'..from an easy one-pan wonder...'
0:28:20 > 0:28:23Easy peasy lemon pepper chicken squeezy.
0:28:23 > 0:28:27'..to a revamped '70s fish supper.' What do you make of them?
0:28:27 > 0:28:29Absolutely handsome. HE LAUGHS