0:00:02 > 0:00:04Tasty, amazing, delicious.
0:00:04 > 0:00:05I LOVE cooking.
0:00:05 > 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 > 0:00:12It's 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 > 0:00:27..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 > 0:00:40That'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 > 0:00:56To me, great food should be cooked every day of the week
0:00:56 > 0:00:58even when you're short on time.
0:00:58 > 0:01:01I know it's all too easy when you get in after a hard day's work
0:01:01 > 0:01:03to open the fridge and get those ready meals,
0:01:03 > 0:01:05but you don't need to do that.
0:01:05 > 0:01:07I've got some dead easy recipes for you to do
0:01:07 > 0:01:09for some really good, tasty dinners.
0:01:11 > 0:01:13'I'm going to show you how to spice up your lamb chops...'
0:01:13 > 0:01:15Even people who say they don't like lamb,
0:01:15 > 0:01:19they only like steak - jokers - you'd love this.
0:01:21 > 0:01:24'..turn a classic pud into a speedy midweek wonder...'
0:01:24 > 0:01:27If you're expecting one of those rice puddings that you had at school
0:01:27 > 0:01:28with the horrible skin on the top,
0:01:28 > 0:01:31you're going to be in for a massive disappointment.
0:01:31 > 0:01:35'..and I'll be revamping retro scampi and chips.'
0:01:35 > 0:01:37- Wow. - Go on, get in there.
0:01:37 > 0:01:39- Fantastic. - Absolutely handsome.
0:01:43 > 0:01:46So, first up, a really easy one-pan dish
0:01:46 > 0:01:48that could be knocked up in no time.
0:01:48 > 0:01:52Right, for this tasty dinner, we are going back to the old school,
0:01:52 > 0:01:55we're going retro with lemon pepper chicken.
0:02:01 > 0:02:05To start off, I'm going to whip up a simple but punchy marinade -
0:02:05 > 0:02:07just zest a couple of lemons.
0:02:07 > 0:02:11Chicken, for me...well, it's quite a bland kind of flavour,
0:02:11 > 0:02:13so it takes to marinades really, really well.
0:02:13 > 0:02:16The lemon's really zingy and it gives it a massive lift.
0:02:16 > 0:02:19Now give those lemons a good squeeze.
0:02:19 > 0:02:21Take all them pips out,
0:02:21 > 0:02:24just make sure you've got no cuts on your hand as well,
0:02:24 > 0:02:27otherwise, that is going to be bad times.
0:02:28 > 0:02:30'When you're short on time,
0:02:30 > 0:02:34'you want to get big flavours into the chicken fast,
0:02:34 > 0:02:37'so chuck in three large grated garlic gloves...'
0:02:37 > 0:02:41A little lemon juice and garlic party going on there.
0:02:41 > 0:02:42'..some Dijon mustard
0:02:42 > 0:02:45'and sweeten things up with some runny honey.'
0:02:45 > 0:02:47When the chicken cooks
0:02:47 > 0:02:50and the honey starts going all sticky and gooey,
0:02:50 > 0:02:53you end up with this lovely glaze on top of the chicken.
0:02:53 > 0:02:55Now for my star ingredient.
0:02:55 > 0:02:59I love cracked black pepper - it's really spicy, really peppery.
0:02:59 > 0:03:02You're going to put two or three teaspoons' worth,
0:03:02 > 0:03:05you can put a few more if you're feeling brave
0:03:05 > 0:03:07and then give it a good old mix.
0:03:09 > 0:03:12Now, there's nothing worse than dry chicken breasts,
0:03:12 > 0:03:15so just pop to your butcher and ask for breasts on the bone.
0:03:15 > 0:03:18How many times do you put a chicken breast in the oven,
0:03:18 > 0:03:20cook it and it starts off that big
0:03:20 > 0:03:21and shrinks up to that big?
0:03:21 > 0:03:24But because the bone is there, it just kind of puffs up
0:03:24 > 0:03:27and you end up with this really beautiful, plump,
0:03:27 > 0:03:29juicy chicken breast.
0:03:30 > 0:03:32Score your chicken across the top
0:03:32 > 0:03:34to help those flavours get right into the meat.
0:03:34 > 0:03:38And you get a massive kick of acidity coming from the lemon
0:03:38 > 0:03:41and a really nice, peppery spice from the cracked black pepper.
0:03:41 > 0:03:44This marinade works fast.
0:03:44 > 0:03:47Ten minutes chilling in the fridge will do the trick -
0:03:47 > 0:03:49just take it out before two hours, tops.
0:03:49 > 0:03:51Any longer than that
0:03:51 > 0:03:54and the lemon juice will start to cure the chicken.
0:03:54 > 0:03:57You'll end up drying it out before you've even cooked it.
0:03:57 > 0:03:59Now, because this is a midweek meal,
0:03:59 > 0:04:02I like to keep things nice and simple.
0:04:02 > 0:04:05Everything is going to be cooked in one tray
0:04:05 > 0:04:06which cuts down on the washing up.
0:04:06 > 0:04:09That's got to be a bonus.
0:04:09 > 0:04:13Right, time for a bit more lemon on my lemon pepper chicken.
0:04:13 > 0:04:15I'm just going to slice it nice and thinly.
0:04:20 > 0:04:23The three-second rule does not apply in my kitchen.
0:04:26 > 0:04:30The lemons - that haven't been on the floor - go into the tray.
0:04:31 > 0:04:35Now, start building up this one-pan wonder with some fresh rosemary.
0:04:35 > 0:04:39I'm kind of making this messy carpet of flavour
0:04:39 > 0:04:42and then just pop in some whole new potatoes.
0:04:42 > 0:04:45Put them into the tray with plenty of space between them -
0:04:45 > 0:04:48it gives them a chance to cook and kind of steam in the lemon juice.
0:04:51 > 0:04:54Right, ten minutes are up - time for that marinated chicken.
0:04:55 > 0:04:59Just give them a final rub and sit them on top of the potatoes.
0:05:00 > 0:05:03Then, as it cooks, all of these lovely juices,
0:05:03 > 0:05:08all of that honey and the lemon will all caramelise really nicely.
0:05:08 > 0:05:12Whack these in the oven at 200 degrees centigrade.
0:05:13 > 0:05:14They're going to be lovely.
0:05:17 > 0:05:20And 30 minutes later, dinner will pretty much be done.
0:05:20 > 0:05:23Look at that - the smell is fantastic.
0:05:23 > 0:05:25You can see the potatoes,
0:05:25 > 0:05:27nice and steamed on one half on the bottom
0:05:27 > 0:05:29and the top half, they've gone all nice and crunchy,
0:05:29 > 0:05:32a little bit like a mini roast potato.
0:05:33 > 0:05:34How easy was that?
0:05:35 > 0:05:39It's like a proper roast dinner, but not just for Sundays.
0:05:39 > 0:05:41You ain't even got to make the gravy for it,
0:05:41 > 0:05:45cos the chicken juices and the lemon has created its own sauce
0:05:45 > 0:05:48and just give it a quick baste over the top of the potatoes.
0:05:48 > 0:05:52Stir in some flat leaf parsley and once they've had a little rest,
0:05:52 > 0:05:56place those sticky, peppery chicken breasts back on top.
0:05:56 > 0:05:57Bosh - there you go.
0:05:57 > 0:05:59Proof that it doesn't take that much effort
0:05:59 > 0:06:01to make a proper tasty dinner.
0:06:01 > 0:06:03Easy-peasy,
0:06:03 > 0:06:05lemon-pepper-chicken-squeezy.
0:06:24 > 0:06:27For a great midweek meal, lamb chops are hard to beat,
0:06:27 > 0:06:28and if you're like me,
0:06:28 > 0:06:31and want a proper manly cut of meat for tea,
0:06:31 > 0:06:35then the famous Barnsley chop is one of the best.
0:06:35 > 0:06:37So I've come to Barnsley to find out
0:06:37 > 0:06:39what makes this cut of meat so special.
0:06:41 > 0:06:44Local butcher David is the man to tell me.
0:06:44 > 0:06:47These chops are one of his best sellers.
0:06:47 > 0:06:49So what keeps his customers coming back for more?
0:06:49 > 0:06:52I'm here to grab some Barnsley chops.
0:06:52 > 0:06:55They're beautiful - you can't beat them, Barnsley chops.
0:06:55 > 0:06:57You can't beat Barnsley chops.
0:06:57 > 0:06:59Is it because you get two chops, two for the price of one?
0:06:59 > 0:07:02Yes, you get your money's worth - they're largish.
0:07:02 > 0:07:05Are you a big fan of the Barnsley chop?
0:07:05 > 0:07:06I like the Barnsley chop, yeah.
0:07:06 > 0:07:09Yeah, and how do you prefer cooking yours?
0:07:09 > 0:07:11Wife cooks 'em - I've never been in the kitchen,
0:07:11 > 0:07:12so I don't know what to do.
0:07:12 > 0:07:15I think the kitchen's at the back of the house somewhere.
0:07:15 > 0:07:17But I can smell something coming from it.
0:07:19 > 0:07:21Right! Time to talk to the expert.
0:07:21 > 0:07:24- Hello there, David.- Hello, Tom. - How are you?
0:07:24 > 0:07:25- I'm fine, young man. Yourself? - Good, good.
0:07:25 > 0:07:28- So you're busy, ain't ya? - Yes. I keep going.
0:07:28 > 0:07:30THEY LAUGH
0:07:30 > 0:07:33As I am in Barnsley, I'm looking for some Barnsley chops.
0:07:33 > 0:07:35Have a look at those, Tom.
0:07:35 > 0:07:36They look absolutely lovely.
0:07:36 > 0:07:38What makes them so great?
0:07:38 > 0:07:41Well, it's big and it's wholesome.
0:07:41 > 0:07:45Big and wholesome - that's right up my street.
0:07:45 > 0:07:47Time to get my hands on one of those chops.
0:07:47 > 0:07:51- Cor, look at that!- Oh! - Now, that's a fine beast, innit?
0:07:51 > 0:07:53Oh, not half, it's a beauty.
0:07:53 > 0:07:56That's beautiful. So is that a Yorkshire lamb?
0:07:56 > 0:07:57Yorkshire fed, Yorkshire bred.
0:07:57 > 0:07:59In your opinion - I know you're going to say it is -
0:07:59 > 0:08:02- but is Yorkshire lamb the best? - It definitely is the best.
0:08:02 > 0:08:04Show me where the Barnsley chop comes from.
0:08:04 > 0:08:05- Are you going to prep it up? - Yeah.
0:08:05 > 0:08:07Nice and thick, please.
0:08:08 > 0:08:12This juicy chop comes from the loin of the lamb.
0:08:12 > 0:08:15So a normal chop is, like, one eye of the meat?
0:08:15 > 0:08:17- That's right. Yeah. - On the bone?- Yeah.
0:08:17 > 0:08:19But what...a Barnsley chop is a double one?
0:08:19 > 0:08:20It's a double.
0:08:20 > 0:08:23'And double portions always sound good to me.'
0:08:23 > 0:08:26- And that... - And that is...
0:08:26 > 0:08:28- That is your Barnsley chop. - Barnsley chop.
0:08:28 > 0:08:30Cooking something on the bone, for me, is really good,
0:08:30 > 0:08:32because it helps to keep it nice and moist,
0:08:32 > 0:08:34it gives it loads of flavour.
0:08:34 > 0:08:36- There's also a nice fat ratio, as well.- That's right.
0:08:36 > 0:08:39The bone and the fat gives the meat the flavour
0:08:39 > 0:08:42and that's why the Barnsley chop
0:08:42 > 0:08:45is sweeter than a single chop, I think.
0:08:45 > 0:08:47Right, I've had my demo.
0:08:47 > 0:08:49David wants me to work for my supper,
0:08:49 > 0:08:51so it's my turn to have a go.
0:08:51 > 0:08:54- Would you like an apron? - Oh, yeah.
0:08:54 > 0:08:56I want to feel like a proper butcher,
0:08:56 > 0:08:57stick me in an apron.
0:08:57 > 0:08:59Come on then, chief.
0:08:59 > 0:09:01But if I do mess it up, I'll promise I'll buy it.
0:09:01 > 0:09:03- Right. - TOM LAUGHS
0:09:05 > 0:09:09Cor, blimey! It's either me or your saw's not very sharp.
0:09:09 > 0:09:10It's sharp.
0:09:10 > 0:09:11THEY LAUGH
0:09:11 > 0:09:14- That's him.- There we are. - That's it.- We're through.
0:09:14 > 0:09:15And then we finish it off with a knife.
0:09:15 > 0:09:18That's right. Just all the way through.
0:09:18 > 0:09:19Wow.
0:09:19 > 0:09:23That is a monster of a Barnsley chop.
0:09:23 > 0:09:25Would you like the other one to go with it?
0:09:25 > 0:09:28Do you know what? Let's have 'em both,
0:09:28 > 0:09:29but that one's a little bit thinner.
0:09:29 > 0:09:31- Yeah.- I'm having this one, you can have this one.
0:09:36 > 0:09:39Time to get me chops around this juicy cut,
0:09:39 > 0:09:41but I'm not doing it the Barnsley way -
0:09:41 > 0:09:44I'm going to spice things up a bit.
0:09:44 > 0:09:46I can't wait to get it cooked.
0:09:52 > 0:09:56'To turn this Northern cut of meat into something a little more exotic,
0:09:56 > 0:09:59'I'm using a couple of my favourite spices -
0:09:59 > 0:10:00'coriander seeds...'
0:10:00 > 0:10:03They're really fragrant and light.
0:10:03 > 0:10:05And then to go over the coriander seeds,
0:10:05 > 0:10:07some cumin seeds, whole.
0:10:07 > 0:10:10This gives it a kind of Indian, North African kind of feel
0:10:10 > 0:10:12that goes with lamb so, so well.
0:10:12 > 0:10:16Toast them on a medium heat to release all those lovely oils.
0:10:16 > 0:10:17You could put it in the oven,
0:10:17 > 0:10:19but you kind of lose track of where it is.
0:10:19 > 0:10:22If you do it in a pan on the top, you can always see where they are -
0:10:22 > 0:10:24that way, you've got less chance of burning them.
0:10:24 > 0:10:28Less chance - not zero chance, but just less chance.
0:10:28 > 0:10:30A few minutes should do the trick.
0:10:30 > 0:10:34And just when you can see they've got a nice, even brown colour,
0:10:34 > 0:10:37I'm just going to pour them onto a plate and leave them to cool.
0:10:38 > 0:10:40Now time for your lamb
0:10:40 > 0:10:43which I've tied together like a little present.
0:10:43 > 0:10:44So hopefully, as it cooks,
0:10:44 > 0:10:47it kind of stays in this one beautiful shape we've got,
0:10:47 > 0:10:49a nice, like, rugby ball oval.
0:10:49 > 0:10:53To get the most out of this cut, you need to render out the fat.
0:10:53 > 0:10:55There's nothing worse than having a lamb chop
0:10:55 > 0:10:57that's got a big soggy bit of lamb fat around the outside,
0:10:57 > 0:10:59that's horrible.
0:10:59 > 0:11:01Just keep your chop fat-side down.
0:11:05 > 0:11:06That's already looking beautiful,
0:11:06 > 0:11:09that's where loads of flavour is going to come from the lamb.
0:11:09 > 0:11:12And once it's crispy all the way round,
0:11:12 > 0:11:15lift out this bad boy to cool for a couple of minutes.
0:11:15 > 0:11:17It smells delicious.
0:11:18 > 0:11:21Save the leftover lamb fat for something special later.
0:11:23 > 0:11:25Now back to your spices.
0:11:25 > 0:11:29These guys have cooled down and I'm going to stick them...
0:11:33 > 0:11:36..in the heaviest pestle and mortar in the world.
0:11:36 > 0:11:38It's the spicy crust that's going to take this chop
0:11:38 > 0:11:40to a whole new level.
0:11:40 > 0:11:41Give it a good bash.
0:11:41 > 0:11:46Wow - instantly, I can smell the cumin and the coriander
0:11:46 > 0:11:48cos it's really pungent, really strong.
0:11:50 > 0:11:52'Just get rid of those husks...'
0:11:52 > 0:11:55Look at that lovely spice that comes out on the plate.
0:11:55 > 0:11:57'..and give your Barnsley chop
0:11:57 > 0:11:59'a gorgeous, spicy coating on one side.'
0:11:59 > 0:12:02You can see already it's going to give it a lovely crust,
0:12:02 > 0:12:04it almost already looks cooked - it ain't, though.
0:12:04 > 0:12:07It'd be ropey now. You need to cook it.
0:12:08 > 0:12:10A quick pinch of salt on both sides
0:12:10 > 0:12:13and pop the lamb back in the pan, crust-side down.
0:12:13 > 0:12:15I've only spiced it on the one side
0:12:15 > 0:12:17cos they're very powerful flavours, cumin and coriander,
0:12:17 > 0:12:20and if you completely cover it, it'll overpower the lamb.
0:12:20 > 0:12:23'After ten minutes, turn it over...'
0:12:23 > 0:12:25And you can see it's getting a beautiful crust on it,
0:12:25 > 0:12:27it looks incredible.
0:12:27 > 0:12:29'..and leave it for another two.'
0:12:29 > 0:12:35OK, meat lovers - you see this lamb? Look at the lovely colour on that.
0:12:35 > 0:12:37Even people who say they don't like lamb,
0:12:37 > 0:12:41they only like steak - jokers - you'd love this.
0:12:46 > 0:12:48'Add a knob of butter...'
0:12:48 > 0:12:51That'll kind of foam and give another nutty kind of flavour
0:12:51 > 0:12:52going onto the lamb.
0:12:54 > 0:12:56'..and a good squeeze of lemon juice.'
0:12:57 > 0:13:01Then all you need to do is love it and care for it
0:13:01 > 0:13:04and massage it in a little bit of foaming butter.
0:13:04 > 0:13:07And that's it - cooked.
0:13:07 > 0:13:10Just pour over some of those nutty, spicy juices.
0:13:11 > 0:13:14Look at that - cooking don't get much better than that.
0:13:15 > 0:13:19Just give it ten minutes to relax, then right before serving,
0:13:19 > 0:13:21add a touch of orange zest.
0:13:21 > 0:13:26That is going to make that the Barnsley Chop Beauty.
0:13:36 > 0:13:38Now, I'm not really a salad kind of guy,
0:13:38 > 0:13:42but I've got a recipe that's a great partner for your lamb chop,
0:13:42 > 0:13:45made even better with a bit of meaty flavour.
0:13:53 > 0:13:55So this is going to be the ultimate salad
0:13:55 > 0:13:57to go with my lamb.
0:13:57 > 0:14:00A kind of provincale, a little bit salad Nicoise,
0:14:00 > 0:14:01using black olives,
0:14:01 > 0:14:05but that salty kick, I'm going to get using some feta
0:14:05 > 0:14:10and a bit of a chilli spice using red...and green chillies.
0:14:13 > 0:14:16But here's what makes this the best salad ever.
0:14:16 > 0:14:18So, this is the lamb fat from the Barnsley chop.
0:14:18 > 0:14:21This is full of lamby flavour.
0:14:21 > 0:14:24Perfect for frying my courgettes in.
0:14:24 > 0:14:26Now slice the courgettes nice and thick,
0:14:26 > 0:14:30and this way, when you fry 'em, they'll stay quite firm
0:14:30 > 0:14:32and not go all soft and floppy.
0:14:32 > 0:14:34Now I know it might seem a bit odd,
0:14:34 > 0:14:38but using this lamb fat will make all the difference.
0:14:38 > 0:14:41These courgettes are going to act a little bit like a sponge
0:14:41 > 0:14:44and they're going to fry and take on all that lamb fat flavour.
0:14:44 > 0:14:47All they need is a couple of minutes on each side.
0:14:48 > 0:14:51There we go - you just get a nice brown caramelisation
0:14:51 > 0:14:53on top of the courgette.
0:14:53 > 0:14:56Just about soft enough to eat, you can see that,
0:14:56 > 0:14:58it's just got that little curve on it -
0:14:58 > 0:15:00that means it's perfect.
0:15:01 > 0:15:03Give them a little pinch of sea salt
0:15:03 > 0:15:06and whilst your next batch is on the go,
0:15:06 > 0:15:08you can start the rest of the salad.
0:15:08 > 0:15:11Now, I'm a big fan of English gem lettuce
0:15:11 > 0:15:15and it's got this really nice, crunchy, crisp snap to it
0:15:15 > 0:15:17that comes from the core in the middle.
0:15:17 > 0:15:21But it's got lovely soft leaves all around the outside.
0:15:21 > 0:15:24All those folds, they kind of hold oils and vinegars
0:15:24 > 0:15:26and all sorts of dressing you put on them.
0:15:27 > 0:15:31I'm going to build those layers of flavour and texture.
0:15:31 > 0:15:34Just dice up some crisp green pepper.
0:15:34 > 0:15:35Not too fine.
0:15:35 > 0:15:38You want it so you still have crunch and texture in your mouth.
0:15:38 > 0:15:41Now for some heat, if you can handle it.
0:15:41 > 0:15:45Don't just throw them on without knowing how hot they are -
0:15:45 > 0:15:46you've got to taste it.
0:15:48 > 0:15:52That way, you know how hot is it and how much to use.
0:15:52 > 0:15:58In this case, I'm only going to use one chilli rather than the two...
0:15:59 > 0:16:02..because it's very hot.
0:16:02 > 0:16:03HE COUGHS AND CHUCKLES
0:16:03 > 0:16:06Right, perhaps I'll tone it down a bit.
0:16:06 > 0:16:11Now the red is never normally quite as spicy as the green.
0:16:11 > 0:16:13But you've still got to try it.
0:16:16 > 0:16:17This one's not as hot.
0:16:17 > 0:16:20That was a little bit like chilli roulette, that.
0:16:22 > 0:16:24I'm still here, so we're all right.
0:16:24 > 0:16:27Just scatter the chilli over the top.
0:16:28 > 0:16:29HE COUGHS AND WHEEZES
0:16:29 > 0:16:31Then for a taste of the Med,
0:16:31 > 0:16:34add some black olives and feta cheese.
0:16:34 > 0:16:38The great thing about feta is it has a fantastic salt content
0:16:38 > 0:16:41so you don't really need to season this salad.
0:16:42 > 0:16:44Add some coriander and mint leaves
0:16:44 > 0:16:46and you're ready for your courgettes.
0:16:47 > 0:16:49The heat that's coming from them
0:16:49 > 0:16:52will just slowly wilt the lettuce leaves
0:16:52 > 0:16:54and the mint leaves around them.
0:16:54 > 0:16:56They're not hot, just warm,
0:16:56 > 0:16:59just slowly, kind of, bringing everything together.
0:16:59 > 0:17:01mix it all up.
0:17:01 > 0:17:03Little bit like being in a steam room.
0:17:06 > 0:17:08Pour over a bit of sherry vinegar
0:17:08 > 0:17:11and to turn it into a really tasty dinner,
0:17:11 > 0:17:13grab those precious meat juices.
0:17:13 > 0:17:16You've just got to drizzle some of this flavoursome oil
0:17:16 > 0:17:18all over the salad.
0:17:18 > 0:17:21Now I know it's not your normal olive oil dressing,
0:17:21 > 0:17:23but using that lamb fat and that flavour,
0:17:23 > 0:17:26this is the thing that takes it to the next level.
0:17:26 > 0:17:27Do it, people.
0:17:39 > 0:17:43Now puddings are often overlooked as part of a midweek meal,
0:17:43 > 0:17:45but this is a dead easy one to do.
0:17:45 > 0:17:46It only takes about half an hour,
0:17:46 > 0:17:49this is going to be my amazing rice pudding.
0:17:55 > 0:17:56Now for this quick-cook dessert,
0:17:56 > 0:18:00leave your pudding rice at the back of the cupboard.
0:18:00 > 0:18:01I'm going to be using Arborio rice
0:18:01 > 0:18:03which is actually a risotto rice,
0:18:03 > 0:18:08it takes a lot less time to cook and absorbs all of the moisture
0:18:08 > 0:18:11and all of the liquid that you're going to cook it in really easily.
0:18:11 > 0:18:13Now, this rice pudding
0:18:13 > 0:18:15is going to be unlike anything you've had before,
0:18:15 > 0:18:19cos, let's be honest, rice on its own is a little bit boring.
0:18:19 > 0:18:21So first off, I'm toasting mine in the oven
0:18:21 > 0:18:25to give it a bit more of a bite and a lovely nutty taste.
0:18:26 > 0:18:2815 minutes should do the trick.
0:18:29 > 0:18:33Wow - there's some amazing smells coming from this.
0:18:33 > 0:18:36That toasted rice is great, it smells a little bit like...
0:18:36 > 0:18:39It smells a little bit like breakfast cereal.
0:18:40 > 0:18:42And that's just what I'm after.
0:18:42 > 0:18:45I'm going to add to that toasty flavour
0:18:45 > 0:18:47by cooking my rice in a nutty base.
0:18:47 > 0:18:49I'm going to cook some butter
0:18:49 > 0:18:52and take it to that point where it goes nice and brown.
0:18:53 > 0:18:56They call it beurre noisette in French
0:18:56 > 0:18:57which means "nut butter".
0:18:57 > 0:19:03About 50 grams into a pan, quite a high heat
0:19:03 > 0:19:05and you're going to take it just to the point
0:19:05 > 0:19:06where it's almost burnt.
0:19:06 > 0:19:09Now, keep a careful eye on it.
0:19:09 > 0:19:12And just as it's smoking, I add my toasted rice.
0:19:15 > 0:19:17Make sure you give it a good stir.
0:19:17 > 0:19:22The rice gets covered completely in this lovely, nutty brown butter.
0:19:22 > 0:19:25To make this pudding really gorgeous,
0:19:25 > 0:19:28I'm adding a special ingredient.
0:19:28 > 0:19:30Now, I'm using almond milk in this recipe
0:19:30 > 0:19:32rather than normal milk, cos again,
0:19:32 > 0:19:35it has a kind of depth of flavour of toasty nuts
0:19:35 > 0:19:38and all these little things is the difference
0:19:38 > 0:19:41between a boring rice pudding and a really good one.
0:19:41 > 0:19:45And one way to make a good pud really good
0:19:45 > 0:19:49is to add some luscious double cream and some muscovado sugar.
0:19:51 > 0:19:53You can see already that the sugar has dissolved.
0:19:53 > 0:19:57It's kind of given this lovely brown caramel colour to the rice pudding.
0:19:57 > 0:20:01I'm not normally the biggest fan of beige, but this is a good 'un.
0:20:01 > 0:20:05This will take about 15 minutes to cook out,
0:20:05 > 0:20:08but don't get bored - just keep stirring.
0:20:08 > 0:20:11If you're expecting one of those rice puddings that you had at school
0:20:11 > 0:20:14with the horrible skin on the top that no-one ever ate,
0:20:14 > 0:20:17you're going to be in for a massive disappointment
0:20:17 > 0:20:20because you're going to end up with something that you love,
0:20:20 > 0:20:22that you'll come back to time and time again.
0:20:22 > 0:20:26It's no bother, really - I mean, how hard is stirring?
0:20:26 > 0:20:28Then, just before you want to give up,
0:20:28 > 0:20:31you should end up with this.
0:20:31 > 0:20:35Now it's really lovely and gloopy and rich,
0:20:35 > 0:20:38thick and sweet.
0:20:38 > 0:20:39No skin in sight.
0:20:39 > 0:20:41Sticking with the nutty theme,
0:20:41 > 0:20:44stir in some chopped toasted almonds.
0:20:46 > 0:20:47And now, like all good risottos,
0:20:47 > 0:20:49I'm just going to leave it with the heat off
0:20:49 > 0:20:52to sit for about five, maybe eight minutes,
0:20:52 > 0:20:53before we come back to it.
0:20:55 > 0:20:58I promised you a rice pud like you've never had before,
0:20:58 > 0:21:00so I'm not stopping there.
0:21:00 > 0:21:02This is a little bit of extra garnish
0:21:02 > 0:21:04for richness and decadence.
0:21:04 > 0:21:05I'm using creme fraiche
0:21:05 > 0:21:09to cut through those toasty, dark flavours
0:21:09 > 0:21:12and mixing in some ground cinnamon, icing sugar
0:21:12 > 0:21:15and a bit of orange zest.
0:21:15 > 0:21:18It gives a real fresh kick.
0:21:18 > 0:21:21Just give it a good whisk until it's nice and thick.
0:21:22 > 0:21:24Then it's back to your rice.
0:21:24 > 0:21:26Now, like all good risottos,
0:21:26 > 0:21:28you finish them off with a bit of cheese
0:21:28 > 0:21:29and this one's no different,
0:21:29 > 0:21:31except it's not going to be Parmesan -
0:21:31 > 0:21:33it's going to be mascarpone.
0:21:33 > 0:21:36'Whack in a couple of tablespoons...'
0:21:36 > 0:21:38Don't be shy.
0:21:38 > 0:21:41'..and to make this pud the best it can be,
0:21:41 > 0:21:44'top it all off with some fresh diced peaches,
0:21:44 > 0:21:48'a few mint leaves, a dollop of your creme fraiche mix
0:21:48 > 0:21:51'and a sprinkling of muscovado.'
0:21:52 > 0:21:55And that, my friends, is my version of the classic rice pudding,
0:21:55 > 0:21:58done very easily, but I can tell you now
0:21:58 > 0:22:01that it definitely doesn't taste simple.
0:22:16 > 0:22:18If you're looking for a quick, tasty dinner,
0:22:18 > 0:22:21fresh fish is a great choice.
0:22:21 > 0:22:24Some of the best comes from the Cornish coast.
0:22:24 > 0:22:28I'm going to show you how to make a great midweek fish supper.
0:22:28 > 0:22:30It's a little bit retro, but trust me,
0:22:30 > 0:22:33done properly, this one is hard to beat.
0:22:34 > 0:22:38I'm talking about proper '70s scampi and chips -
0:22:38 > 0:22:41not out of a packet, but made up fresh.
0:22:41 > 0:22:43But even in seaside cafes like this one,
0:22:43 > 0:22:45scampi is rarely on the menu
0:22:45 > 0:22:48and I want to see if I can get it back on there.
0:22:48 > 0:22:51- Knock-knock - hello, chaps. - Hi. Tom - how you doing?
0:22:51 > 0:22:53- How you doing, Si? - Welcome to Hidden Hut.
0:22:53 > 0:22:54- Thank you very much. - Here we are.
0:22:54 > 0:22:55What a set-up this is.
0:22:55 > 0:22:58- This is Dan.- Hello Dan. - And Nick.- Tom, nice to meet you.
0:22:58 > 0:23:00- How are you? - And the main man, Steve.
0:23:00 > 0:23:02That is possibly the best chef's hat I've ever seen.
0:23:02 > 0:23:05Thank you very much, man. Cheers.
0:23:05 > 0:23:07- Beautiful view on a day like today. - Yeah, it is amazing.
0:23:07 > 0:23:11To be honest, if I worked here, I don't think I'd get much work done.
0:23:11 > 0:23:14These boys regularly serve up locally caught fish.
0:23:14 > 0:23:17So can I convince them to give scampi a go?
0:23:17 > 0:23:20Do you ever have scampi and chips? You know, that retro classic.
0:23:20 > 0:23:22It's something that I absolutely love.
0:23:22 > 0:23:24It's not really something we actually have done.
0:23:24 > 0:23:26I'm not sure they're convinced.
0:23:26 > 0:23:29Poor old scampi has fallen out of fashion,
0:23:29 > 0:23:31but would their customers be up for it?
0:23:31 > 0:23:33- How we doing, guys? - Very good.
0:23:33 > 0:23:36- Are you enjoying your holiday? - Yeah, lovely, thank you.
0:23:36 > 0:23:37I'm here to do scampi and chips.
0:23:37 > 0:23:40- Are you all fans of scampi and chips?- Yeah.- Yes.
0:23:40 > 0:23:43- Do you know what's in it? - No idea, but it's nice.
0:23:44 > 0:23:47- Is it lobster tails? - Crayfish? No?
0:23:47 > 0:23:48Well, we're almost there.
0:23:48 > 0:23:52- Fish.- Fish? Fish. We'll go with fish.
0:23:56 > 0:23:59Scampi nowadays is mainly made with langoustine.
0:23:59 > 0:24:02But in the '70s, monkfish was popular
0:24:02 > 0:24:03and I'm going retro.
0:24:03 > 0:24:06So this is my beautiful monkfish tail,
0:24:06 > 0:24:09Cornish monkfish tail, as we're in Cornwall,
0:24:09 > 0:24:12and you can see why, I suppose, in the '70s and the '80s,
0:24:12 > 0:24:14they replaced langoustine with this,
0:24:14 > 0:24:18because it's so beautiful, it's so meaty, so delicious.
0:24:18 > 0:24:21This is going to be very lovely to deep fry.
0:24:21 > 0:24:24This is going to be perfect as an evening dish -
0:24:24 > 0:24:28very simple, very quick to do, delicious.
0:24:28 > 0:24:31Just cut this lovely fish into pieces.
0:24:31 > 0:24:35Nice big chunks - wonderful, moist meat.
0:24:35 > 0:24:39And when you deep fry it, it's going to stay really juicy and succulent.
0:24:39 > 0:24:44To make perfect scampi, you want a proper nice crispy batter
0:24:44 > 0:24:45and here's how to do it.
0:24:45 > 0:24:48First, I'm swapping out flour for polenta.
0:24:48 > 0:24:50So you can see that's a little bit courser
0:24:50 > 0:24:53than normal flour, but it stays really crispy.
0:24:53 > 0:24:55Add some tapioca.
0:24:55 > 0:24:57You know when you go to a Chinese takeaway
0:24:57 > 0:25:00and you get those puffed-up, crispy prawn crackers?
0:25:00 > 0:25:03Well, they're made with tapioca starch
0:25:03 > 0:25:05and that kind of gives it that really lovely,
0:25:05 > 0:25:07crispy kind of texture.
0:25:07 > 0:25:11And to make sure my batter has a little bit of bounce to the ounce,
0:25:11 > 0:25:12a teaspoon of baking power.
0:25:15 > 0:25:18Add a bit of sparkling water and give it a mix.
0:25:18 > 0:25:20You can see there's already little puffy air bubbles there
0:25:20 > 0:25:23What that will do, as that batter goes in the fryer,
0:25:23 > 0:25:25the air will start to escape
0:25:25 > 0:25:28and, kind of like, give a nice, puffy little crispy outer shell
0:25:28 > 0:25:30to my lovely scampi.
0:25:30 > 0:25:32I'm just going to stick this to one side.
0:25:32 > 0:25:35'Right, you can't serve up scampi without chips
0:25:35 > 0:25:38'and skinny fries are the perfect partner.
0:25:38 > 0:25:40'Just slice them nice and...skinny.'
0:25:40 > 0:25:45Literally, just pick these up, without dropping them in the sand...
0:25:47 > 0:25:49(Sh! No-one will know.)
0:25:49 > 0:25:53Blanch them in boiling salted water for about a minute and a half
0:25:53 > 0:25:55and then leave 'em to drain.
0:25:55 > 0:25:57So you see all that steam coming off 'em
0:25:57 > 0:25:59and on the outside, they'll start to go a little bit sticky
0:25:59 > 0:26:00and a little bit dry.
0:26:00 > 0:26:02That way, when I put them in the fryer,
0:26:02 > 0:26:04they go really nice and crispy.
0:26:04 > 0:26:08Once they've dried out, just pop them in for about ten minutes
0:26:08 > 0:26:10or use a deep frying pan, lid off.
0:26:12 > 0:26:15A good tip is to not overcrowd the fryer -
0:26:15 > 0:26:18if you put too many in, they'll bubble over the top.
0:26:18 > 0:26:22That's why I'm looking at that a little bit nervously, but we're all right.
0:26:22 > 0:26:25I'm not setting fire to the outdoor kitchen.
0:26:25 > 0:26:28There was fear in those guy's faces, then.
0:26:28 > 0:26:29"Fire! Run!"
0:26:31 > 0:26:33Now you're ready to cook your scampi.
0:26:33 > 0:26:37I'm just going to dust it in a little bit of polenta flour,
0:26:37 > 0:26:39dip it into my lovely batter
0:26:39 > 0:26:41and gently drop it into the fryer.
0:26:43 > 0:26:45And then as they start to cook,
0:26:45 > 0:26:48you'll see what a difference that magic batter makes.
0:26:48 > 0:26:52All those little air bubbles that were in the sparkling water
0:26:52 > 0:26:53have been, kind of, puffed out
0:26:53 > 0:26:56and that tapioca starch, it blows it up
0:26:56 > 0:26:58a little bit like a balloon being blown up with hot air.
0:26:58 > 0:27:00These only need a few minutes.
0:27:02 > 0:27:03Eh? Stunning.
0:27:05 > 0:27:09How easy is that for a right tasty dinner?
0:27:09 > 0:27:12'But what will these boys think of my retro fish supper?'
0:27:12 > 0:27:14Come on, boys, come and have a taste, have a little try.
0:27:14 > 0:27:16- What do you make of them? - Handsome, perfect.
0:27:16 > 0:27:17Look at the colour of 'em.
0:27:17 > 0:27:19Looks a bit different to the scampi I'm used to.
0:27:19 > 0:27:22TOM LAUGHS
0:27:22 > 0:27:24How's the batter? Crunchy?
0:27:24 > 0:27:28Oh, incredible - and so light. That's brilliant.
0:27:28 > 0:27:30Absolutely spot-on, delicious.
0:27:30 > 0:27:32- 'Ansome.- Handsome? - Absolutely 'ansome.
0:27:32 > 0:27:34Consider sticking that on the menu, going retro?
0:27:34 > 0:27:36I like it, I like it.
0:27:36 > 0:27:38But they won't put it on their menu
0:27:38 > 0:27:41if the punters don't give it the thumbs up.
0:27:41 > 0:27:43- Wow. - Go on, get in there, OK?
0:27:45 > 0:27:46- That's beautiful. - That is lovely.
0:27:46 > 0:27:51The batter is absolutely gorgeous - it's so light...it's lovely.
0:27:51 > 0:27:52Fantastic.
0:27:52 > 0:27:56- Better than the 1970s stuff? - Absolutely, yeah.
0:27:56 > 0:27:59Just assuming you was around in the '70s, I don't mean to make that assumption.
0:27:59 > 0:28:01THEY LAUGH
0:28:01 > 0:28:06'Next time, I'll be reinventing old school classics
0:28:06 > 0:28:07'from family favourites...'
0:28:07 > 0:28:09That makes me very happy.
0:28:09 > 0:28:11'..to the ultimate TV dinner.'
0:28:11 > 0:28:14It's like a perfect little parcel of delight.
0:28:14 > 0:28:17'And I'll be putting my favourite retro pud to the test
0:28:17 > 0:28:18'at my old school.'
0:28:18 > 0:28:20Oh, that's delicious!