0:00:02 > 0:00:04Tasty, amazing, delicious.
0:00:04 > 0:00:05'I love cooking...'
0:00:05 > 0:00:07Oh, that smells lush.
0:00:07 > 0:00:11'..but why not make your food the best it can be?'
0:00:11 > 0:00:13They've worked proper nice.
0:00:14 > 0:00:15Ooh-ah-ohh!
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 > 0:00:24'I want to show you how to turn an ordinary dish...
0:00:24 > 0:00:27'into something extraordinary.'
0:00:27 > 0:00:29Oh, my God, that is amazing.
0:00:31 > 0:00:34'It'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 > 0:00:48'..and add a bit of magic to your cooking with my Best Ever Dishes.'
0:00:52 > 0:00:55'Right, I'm a big kid at heart.
0:00:57 > 0:01:01'That's why I still love the food that I had growing up...'
0:01:01 > 0:01:05Look at that. That makes me very happy.
0:01:05 > 0:01:09'..so I'm going to share with you some of my old school favourites
0:01:09 > 0:01:13'transformed into modern-day masterpieces...'
0:01:13 > 0:01:15It's like a perfect little parcel of delight.
0:01:17 > 0:01:20'..like my good old mum's special roast, packed full of flavour.'
0:01:20 > 0:01:23It's just like the best sausage smell ever.
0:01:23 > 0:01:28'Tasty corn on the cob with my brilliant burnt onion ketchup.'
0:01:28 > 0:01:31I cannot wait to get my knoshers round that.
0:01:33 > 0:01:34Good times.
0:01:37 > 0:01:41'And I'm going back in time to be tested again at my old school...'
0:01:41 > 0:01:42Oh, look at that.
0:01:42 > 0:01:45- Pineapple upside down cake? - Yes, please.
0:01:45 > 0:01:47'..only, this time, I'm hoping for top marks
0:01:47 > 0:01:49'for my reinvention of a classic pud.'
0:01:49 > 0:01:51Oh, that's delicious!
0:01:57 > 0:02:02I grew up on chicken Kiev out of a packet but I still loved it.
0:02:02 > 0:02:05These days, I've got a home-made version way tastier
0:02:05 > 0:02:07and full of fresh ingredients.
0:02:13 > 0:02:17Chicken Kiev - it's all about that oozy, lovely, hot melted butter
0:02:17 > 0:02:18when you cut into it,
0:02:18 > 0:02:21dripping out all over the plate.
0:02:21 > 0:02:24And that's what I want from my revamped chicken Kiev.
0:02:24 > 0:02:28The key to the butter filling is loads of grated garlic
0:02:28 > 0:02:30and lots of lovely chopped parsley.
0:02:30 > 0:02:33Don't be tempted to use the dried stuff.
0:02:33 > 0:02:36Part of the joy of this is actually cutting the chicken Kiev open
0:02:36 > 0:02:39and this beautiful bright green butter oozing out,
0:02:39 > 0:02:41and if you use the dried stuff,
0:02:41 > 0:02:43it's already lost its colour.
0:02:44 > 0:02:48Just beat it into the garlic butter, add a pinch of salt,
0:02:48 > 0:02:50and, for a bit of a kick, one of my favourites -
0:02:50 > 0:02:52cayenne pepper.
0:02:52 > 0:02:56Go a little bit careful with this cos it's quite powerful, so about
0:02:56 > 0:03:01half a teaspoon or, in technical chef terms, the end of a knife.
0:03:01 > 0:03:04And when it's mixed in good and proper,
0:03:04 > 0:03:06load the whole lot into a piping bag.
0:03:06 > 0:03:10It makes stuffing these chicken breasts so much easier.
0:03:10 > 0:03:11There's two ends to them.
0:03:11 > 0:03:14There's the nice pointy end.
0:03:14 > 0:03:17And then this lovely big fat juicy bit.
0:03:17 > 0:03:20And that's the bit I'm going to stuff.
0:03:20 > 0:03:24Just push the knife in and work it all round.
0:03:24 > 0:03:28What you're trying to do is create a nice pocket to hold the butter in.
0:03:28 > 0:03:30Now, when I first started making these chicken Kievs,
0:03:30 > 0:03:33I used to open the breast out, flap it out like that,
0:03:33 > 0:03:36and then put in the butter and close it,
0:03:36 > 0:03:38and then, when I'd cook it, it would open up
0:03:38 > 0:03:41and let all the butter seep out.
0:03:41 > 0:03:42This way, it holds it all together,
0:03:42 > 0:03:44and that way, the butter, as it cooks,
0:03:44 > 0:03:46keeps the inside nice and moist.
0:03:46 > 0:03:51Get your nice, soft butter and then just pipe it in.
0:03:52 > 0:03:54Don't be shy.
0:03:54 > 0:03:57You can feel it fill out your hand as you're holding the chicken breast.
0:03:57 > 0:04:00Pushes it out right to the top.
0:04:01 > 0:04:04And if you've got some left over, more's the better.
0:04:04 > 0:04:07Spread that on a bit of French bread -
0:04:07 > 0:04:09garlic butter, garlic bread, nice.
0:04:09 > 0:04:11Chicken breasts filled,
0:04:11 > 0:04:14it's time for my Kievs' crispy coating,
0:04:14 > 0:04:17and this is what makes this recipe super special -
0:04:17 > 0:04:19extra crispy panko breadcrumbs.
0:04:19 > 0:04:23They come from Japan and you can get them in the supermarkets,
0:04:23 > 0:04:26and they're lovely and dried.
0:04:26 > 0:04:28So they're really crunchy and crispy
0:04:28 > 0:04:31and they give a fantastic outer texture
0:04:31 > 0:04:34to anything that you cover in them.
0:04:34 > 0:04:36Just crush your breadcrumbs up a little bit in your hands.
0:04:36 > 0:04:39We want them to have a nice even coating all over the chicken breasts.
0:04:39 > 0:04:42Don't blitz them up too much cos you want them
0:04:42 > 0:04:44to have a nice crumbly and crunchy texture on the outside.
0:04:44 > 0:04:48And, boys and girls, here's how NOT to breadcrumb your own hands.
0:04:50 > 0:04:52Now, if you've done lots of pankoing before,
0:04:52 > 0:04:56you know you need to have a dry hand and a wet hand.
0:04:56 > 0:04:59That way, you're not sticking it all over,
0:04:59 > 0:05:02and ending up pankoing or covering your own hands
0:05:02 > 0:05:03in breadcrumbs.
0:05:03 > 0:05:06All these babies need now is 20 minutes
0:05:06 > 0:05:10chillaxing in the fridge to firm up that lovely garlic butter,
0:05:10 > 0:05:12and a quick flash in the pan to brown up.
0:05:12 > 0:05:16Plain, normal vegetable oil, nothing posh or flash,
0:05:16 > 0:05:19cos if you think, all that flavour
0:05:19 > 0:05:21is stuffed right in the middle of the chicken.
0:05:21 > 0:05:24Chicken Kiev, for me,
0:05:24 > 0:05:26felt very exotic when I was a young 'un.
0:05:26 > 0:05:30It's got quite a bad reputation.
0:05:30 > 0:05:33It's always seen as being in really rubbishy pubs in the '80s
0:05:33 > 0:05:35or even now.
0:05:35 > 0:05:38But done really well, with a nice flavoursome chicken breast,
0:05:38 > 0:05:41this, for me, is a great dish.
0:05:41 > 0:05:44And you can see none of that butter is seeping out into the pan,
0:05:44 > 0:05:47it's just got the oil and bits of breadcrumbs.
0:05:47 > 0:05:50Then place them onto a tray
0:05:50 > 0:05:53and then whack 'em in the oven for ten to 15 minutes
0:05:53 > 0:05:56until they're lovely and golden and crispy.
0:05:56 > 0:05:58Oh, they smell absolutely amazing.
0:05:58 > 0:06:01It's like a perfect little parcel of delight.
0:06:01 > 0:06:04I'm going to serve mine with some green beans,
0:06:04 > 0:06:06like Mum would have done when I was a kid.
0:06:06 > 0:06:09Now, I used to think those old school Kievs were hard to beat,
0:06:09 > 0:06:12but you know what? I think these ones have just done it.
0:06:20 > 0:06:23Growing up, we didn't have loads of money,
0:06:23 > 0:06:24but every Sunday, Mum made sure
0:06:24 > 0:06:27we had a special sausage roast to look forward to.
0:06:27 > 0:06:31It was a cheap but tasty alternative to an expensive joint
0:06:31 > 0:06:34and it's still up there with my best-ever dishes,
0:06:34 > 0:06:38only my version uses the best pork possible, Gloucester Old Spot...
0:06:39 > 0:06:42..reared in my home county by Helen Lightfoot,
0:06:42 > 0:06:47who, like me, is passionate about her pigs' wellbeing and flavour.
0:06:47 > 0:06:50- Who's this girl, then? - Oh, this is Florence.
0:06:50 > 0:06:51Hello, Florence.
0:06:51 > 0:06:53We do a little bit of showing...
0:06:53 > 0:06:55- Yeah.- And she's, at the moment,
0:06:55 > 0:06:58- the best Gloucester Old Spot in the country.- No way!
0:06:58 > 0:07:02- Miss UK of the Old Spot world.- Absolutely.
0:07:02 > 0:07:06Well... Well done, Florence, you've saved yourself from being sausage.
0:07:06 > 0:07:08Yes.
0:07:08 > 0:07:10'But luckily for me, most of Florence's mates
0:07:10 > 0:07:12'are bred for their meat.
0:07:12 > 0:07:15'Old Spot pork has a higher fat content than modern varieties
0:07:15 > 0:07:19'which makes it extra tasty, and it's down to their lifestyle
0:07:19 > 0:07:23'and their diet, which, for this lucky group of pigs,
0:07:23 > 0:07:26'includes one of my favourite West Country tipples.'
0:07:26 > 0:07:28I can smell cider...
0:07:28 > 0:07:30- Is that right? - Yeah, yeah, there is in this lot.
0:07:30 > 0:07:32They don't get it most of the time,
0:07:32 > 0:07:36but, this batch, they've got the bottom of the vats
0:07:36 > 0:07:37of the cider pressing.
0:07:37 > 0:07:40Lucky pigs. So, they get cider, cheese...
0:07:40 > 0:07:42- and some of the pig nuts. - That's right.
0:07:42 > 0:07:44What a great tea that sounds.
0:07:46 > 0:07:49Crikey, this lot are more excited than me.
0:07:51 > 0:07:54They're having a go at me boots. Do they taste nice?
0:07:57 > 0:08:00So how old are these guys when they go off to be sausaged?
0:08:00 > 0:08:03They're about... About six months, 21, 22 weeks,
0:08:03 > 0:08:06which is a lot older than your modern breeds.
0:08:06 > 0:08:11These grow naturally, so they take a little bit longer to do,
0:08:11 > 0:08:13but I think it's worth the wait.
0:08:13 > 0:08:15I think it's worth the wait too. Look at these guys.
0:08:21 > 0:08:23'But I've waited long enough.
0:08:23 > 0:08:26'Time to get my hands on some of that delicious meat.'
0:08:26 > 0:08:28That meat looks amazing...
0:08:28 > 0:08:30It's got a beautiful colour on it, hasn't it?
0:08:30 > 0:08:33It has, it's gorgeous. It's got... This is shoulder...
0:08:33 > 0:08:34It's got perfect marbling in it
0:08:34 > 0:08:37and that's what you need to make it lovely and succulent.
0:08:37 > 0:08:40That's the bit that makes it tasty.
0:08:40 > 0:08:43'And armed with some of Helen's shoulder and belly mince...
0:08:45 > 0:08:49'..I'm hoping to do Mum proud with my version of this childhood treat.'
0:08:56 > 0:09:01This is a brilliant dish inspired by my mum's Sunday roasts and childhood memories.
0:09:01 > 0:09:05It feeds loads of people, it tastes absolutely fantastic,
0:09:05 > 0:09:07and it's really good value for money.
0:09:07 > 0:09:11The trick here is really good quality pork mince
0:09:11 > 0:09:15and a proper tasty mix of herbs and spices...
0:09:15 > 0:09:17starting with fennel seeds.
0:09:17 > 0:09:22The fennel seeds have a wonderful aniseedy-like flavour going on with them,
0:09:22 > 0:09:24and that goes so well with pork.
0:09:24 > 0:09:28Just toast them in a dry pan with a couple of bay leaves to release
0:09:28 > 0:09:30all those lovely natural oils,
0:09:30 > 0:09:33and then chuck in some big, punchy flavours -
0:09:33 > 0:09:36chilli flakes, oregano and cayenne pepper
0:09:36 > 0:09:40are all perfect partners for sweet, juicy pork.
0:09:40 > 0:09:41I love cayenne pepper -
0:09:41 > 0:09:43it gives a really nice heat and spice to things.
0:09:43 > 0:09:47About a teaspoon of that goes into the mix.
0:09:47 > 0:09:49With a bit of table salt...
0:09:51 > 0:09:54Then it's in with half of those toasted fennel seeds,
0:09:54 > 0:09:57ground up with the bay leaves in one of these bad boys.
0:09:57 > 0:10:00There's something quite nice about using this.
0:10:00 > 0:10:02It feels very... A bit caveman-esque.
0:10:05 > 0:10:09Look at that. The pestle and mortar - a top bit of kitchen kit.
0:10:09 > 0:10:13Then chuck in some garlic and give the mix a right good squeeze.
0:10:14 > 0:10:18This sausage roast, I have huge fond memories of it.
0:10:18 > 0:10:21On a Sunday, I just remember coming back from rugby training
0:10:21 > 0:10:24as an 11 or 12-year-old,
0:10:24 > 0:10:27and knowing that I was having sausage roast,
0:10:27 > 0:10:30with roast potatoes, a bit of cabbage,
0:10:30 > 0:10:33and I was absolutely in heaven,
0:10:33 > 0:10:35especially if you have the crispy little end bits,
0:10:35 > 0:10:37they were my favourite.
0:10:37 > 0:10:40Of course, it wasn't strictly like this when I was a nipper.
0:10:40 > 0:10:43I've ramped up the flavours to take this old school classic up a notch,
0:10:43 > 0:10:45and I'm not stopping there.
0:10:45 > 0:10:49Parsley and lemon zest are next into the mix.
0:10:49 > 0:10:52It just gives a nice little zing to it -
0:10:52 > 0:10:54it releases those natural oils
0:10:54 > 0:10:58and lifts the richness of the meaty sausage.
0:10:58 > 0:11:01Then throw in the rest of those toasted fennel seeds,
0:11:01 > 0:11:04some white wine - about 100ml...
0:11:05 > 0:11:07..and a bit...
0:11:08 > 0:11:12..and some breadcrumbs to bring it all together.
0:11:12 > 0:11:15Then whack it onto a piece of buttered foil
0:11:15 > 0:11:17and roll it up like a Christmas cracker.
0:11:17 > 0:11:19Just shape it...
0:11:19 > 0:11:21and any bits where you can see there's gaps,
0:11:21 > 0:11:25where it might crack, just mould it together,
0:11:25 > 0:11:28like one large piece of meat.
0:11:29 > 0:11:32I love cooking dishes like this - it brings back all them memories.
0:11:32 > 0:11:37Carefree, having a laugh.
0:11:37 > 0:11:40Then bung it in the oven for an hour to cook,
0:11:40 > 0:11:43and take off the foil for the last 15 minutes
0:11:43 > 0:11:45to give it a proper crispy coating.
0:11:47 > 0:11:49Look at that!
0:11:49 > 0:11:50That is exciting times.
0:11:50 > 0:11:52It smells absolutely amazing -
0:11:52 > 0:11:54it's just like the best sausage smell ever.
0:11:54 > 0:11:57All it needs now is some sticky reduced pork stock.
0:11:57 > 0:12:02Just paint it on and this gives it a massive meaty kick.
0:12:02 > 0:12:04And it's ready to take pride of place
0:12:04 > 0:12:06at your Sunday table,
0:12:06 > 0:12:08with roast potatoes and all the trimmings.
0:12:08 > 0:12:13It's just like Mum used to make, or, dare I say it, even better.
0:12:13 > 0:12:14And as for my favourite bit...
0:12:14 > 0:12:17That's what I'm talking about, the little end bit,
0:12:17 > 0:12:19the nice little crusty bit.
0:12:19 > 0:12:21This is now officially chef treats.
0:12:33 > 0:12:36Now here's a dish that would go perfectly with my chicken Kiev
0:12:36 > 0:12:38or sausage roast -
0:12:38 > 0:12:40a finger-licking retro side
0:12:40 > 0:12:42that could do with a bit of a makeover,
0:12:42 > 0:12:45and I've got just the sauce to bring it back to life.
0:12:50 > 0:12:51Corn on the cob -
0:12:51 > 0:12:54it's one of those things I used to love eating as a kid.
0:12:54 > 0:12:58Holding it in your hands and chewing all the little kernels off the side.
0:12:58 > 0:13:02And that's exactly how I'm going to serve it today, only better,
0:13:02 > 0:13:04with a spicy smoked butter
0:13:04 > 0:13:07that uses three of my favourite store cupboard stand-bys -
0:13:07 > 0:13:12smoked paprika, fiery chilli flakes and potent garlic powder.
0:13:12 > 0:13:20Now, that is a bowl of big, strong, powerful flavours.
0:13:23 > 0:13:26Just wrap each one up in a little bit of foil,
0:13:26 > 0:13:29smothered in this lovely spicy butter,
0:13:29 > 0:13:31making sure you leave enough room
0:13:31 > 0:13:33for the sweet corn to steam in its own juices.
0:13:34 > 0:13:35Nice.
0:13:37 > 0:13:39Now, to go with my corn on the cob,
0:13:39 > 0:13:41I'm going to do some burnt onion ketchup.
0:13:41 > 0:13:44I say burnt - it's not really burnt, but it's heavily caramelised.
0:13:44 > 0:13:48That's a chef term for almost burnt.
0:13:48 > 0:13:50And it's this smoky, bitter sweet onion sauce
0:13:50 > 0:13:54that turns this dish into something extraordinary.
0:13:54 > 0:13:57Just chuck in some onions and wait for them to brown.
0:13:57 > 0:14:00You know when you go to a car-boot sale on a Sunday
0:14:00 > 0:14:01or you go to the football,
0:14:01 > 0:14:04and there's the geezers there with the stalls that are doing hot dogs?
0:14:04 > 0:14:07Right in the corner, where there's a stack of onions,
0:14:07 > 0:14:09those are the sort of onions that I want here.
0:14:09 > 0:14:11That flavour, that smell...
0:14:11 > 0:14:15And you can smell that now coming from that pan.
0:14:15 > 0:14:18It smells like I'm about to go to the football.
0:14:18 > 0:14:21Don't season them, cos if you put salt on them now,
0:14:21 > 0:14:23it'll draw all the moisture from the onion,
0:14:23 > 0:14:26and then it steams them in their own juices.
0:14:26 > 0:14:31Also, don't move them about too often cos that will also create steam.
0:14:31 > 0:14:32It'll just make them soft
0:14:32 > 0:14:35and not go that lovely, brown, golden colour that we're looking for.
0:14:35 > 0:14:38It'll take a little while, so just be patient.
0:14:38 > 0:14:41And once they're nice and charred...
0:14:41 > 0:14:43Car boot onions.
0:14:43 > 0:14:47..chuck in some bay leaves, muscovado sugar, white wine vinegar,
0:14:47 > 0:14:52freshly grated garlic, and, for a big hit of flavour...
0:14:52 > 0:14:56something that's very British - a little bit of Worcester sauce.
0:14:57 > 0:15:01Then leave it to reduce for 20 minutes.
0:15:01 > 0:15:03And whilst my ketchup is cooking away,
0:15:03 > 0:15:06we're going to stick these bad boys in the oven
0:15:06 > 0:15:08and bake them until they're nice and toasty
0:15:08 > 0:15:11and ready to be dipped into that onion ketchup,
0:15:11 > 0:15:14which needs one more final hit of flavour.
0:15:14 > 0:15:16I'm just going to take the bay leaves out
0:15:16 > 0:15:20and then add to it one last ingredient -
0:15:20 > 0:15:23a couple of fillets of salted anchovies.
0:15:31 > 0:15:34I know there's a few of you at home who are going,
0:15:34 > 0:15:36"Urgh, I hate anchovies,"
0:15:36 > 0:15:39but trust me, they add a real salty savouriness
0:15:39 > 0:15:41to those bitter sweet onions.
0:15:41 > 0:15:43This just needs a quick pass through a sieve
0:15:43 > 0:15:46to give it that nice, smooth, ketchupy finish,
0:15:46 > 0:15:49and it's ready to serve with that spiced buttered corn.
0:15:52 > 0:15:55I cannot wait to open one of these.
0:15:56 > 0:15:59Ah! It's very hot, but that's how much I can't wait.
0:16:01 > 0:16:05Look at that! I cannot wait to get my knoshers round that.
0:16:05 > 0:16:11Trust me, this is one old school favourite definitely worth reviving.
0:16:11 > 0:16:12Good times.
0:16:22 > 0:16:25This next dish is one of the very first things
0:16:25 > 0:16:27my mum taught me to cook as a kid,
0:16:27 > 0:16:29that Italian family favourite,
0:16:29 > 0:16:32beefed up to pack an extra flavour punch.
0:16:37 > 0:16:41Lasagne is one of everybody's favourite go-to dishes,
0:16:41 > 0:16:44and I'm sure you've all made it before,
0:16:44 > 0:16:46but my version has got a few twists and tricks
0:16:46 > 0:16:49that will make this good dish great.
0:16:49 > 0:16:52Roasting your mince is what makes the real difference here,
0:16:52 > 0:16:55to texture and flavour.
0:16:55 > 0:16:59Just rinse it in cold water first to separate all those little granules,
0:16:59 > 0:17:01then spread it onto a baking sheet.
0:17:03 > 0:17:05I like a little bit of spice,
0:17:05 > 0:17:07so I'm adding a couple of secret ingredients -
0:17:07 > 0:17:09cloves and star anise.
0:17:09 > 0:17:13I'm just going to tie them up and put them in a muslin bag.
0:17:13 > 0:17:18I'm going to roast the mince in the oven for 40 minutes at 190 degrees.
0:17:18 > 0:17:21I'm going to make it really nice and dry and crunchy and crispy.
0:17:21 > 0:17:24Get this bit right and you're onto a winner.
0:17:24 > 0:17:28While the meat roasts, I can make a start on my tomato sauce,
0:17:28 > 0:17:31and this isn't your bog-standard bolognese either.
0:17:31 > 0:17:34I know most of you would open a tin
0:17:34 > 0:17:36and just pour it in, and there is nothing wrong with that,
0:17:36 > 0:17:38but I'm going to show you a version here
0:17:38 > 0:17:40that gives it extra flavour, extra sweetness,
0:17:40 > 0:17:43extra saltiness, extra everything.
0:17:43 > 0:17:46I use real tomatoes,
0:17:46 > 0:17:48halved and roasted to intensify their flavour,
0:17:48 > 0:17:51and always add salt and sugar when cooking them.
0:17:51 > 0:17:55It draws all the moisture from it.
0:17:55 > 0:18:00Helps to shrivel them up and make them taste more of tomato,
0:18:00 > 0:18:01if that makes sense.
0:18:01 > 0:18:04Then these go into the oven with the mince
0:18:04 > 0:18:06to slow cook for 20 minutes,
0:18:06 > 0:18:10and then get charred with my favourite kitchen gadget.
0:18:10 > 0:18:14This is by far the best bit of cooking equipment ever invented.
0:18:14 > 0:18:17Who wants to weld stuff when you can cook with it?
0:18:21 > 0:18:23Once they've had a proper roasting,
0:18:23 > 0:18:26they're ready to be turned into bolognese sauce.
0:18:28 > 0:18:30Mine starts with pancetta,
0:18:30 > 0:18:33an Italian bacon that releases loads of lovely oil,
0:18:33 > 0:18:37perfect for frying the vegetables in later.
0:18:37 > 0:18:39And as you stir it, all these little brown bits,
0:18:39 > 0:18:43they start caramelising and tinge into the bottom of the pan,
0:18:43 > 0:18:45and you want to leave them there,
0:18:45 > 0:18:47because that's where all the flavour is,
0:18:47 > 0:18:49and then when you slow cook everything,
0:18:49 > 0:18:53they'll release themselves from the bottom of the pan into the sauce.
0:18:53 > 0:18:56Then it's out with the pancetta, and in with the veg -
0:18:56 > 0:18:59onion, celery and, in my case, carrot.
0:18:59 > 0:19:03I've always put carrot in a ragu-based sauce,
0:19:03 > 0:19:04solely cos my mum did,
0:19:04 > 0:19:09but my wife swears blind that carrots should not be in it.
0:19:11 > 0:19:13She's not here today. Carrot's gone in.
0:19:16 > 0:19:20Then chuck in some garlic, sugar, red wine vinegar,
0:19:20 > 0:19:22and a glug of red wine.
0:19:24 > 0:19:27It doesn't need to be a good one or an overly expensive one,
0:19:27 > 0:19:29just one with lots of flavour.
0:19:29 > 0:19:32Add some oregano and bay leaves,
0:19:32 > 0:19:35and, once it's reduced by half, beef stock,
0:19:35 > 0:19:39the fried pancetta, and, the star of this show, my slow roast mince.
0:19:39 > 0:19:43So what started off as that big packet has shrunk down to this,
0:19:43 > 0:19:44and I know you're thinking
0:19:44 > 0:19:46that is never going to make enough sauce for lasagne,
0:19:46 > 0:19:48but I promise you it will.
0:19:48 > 0:19:52It'll start to rehydrate and almost puff back up again,
0:19:52 > 0:19:57and start to take on all that flavour from the sauce.
0:19:57 > 0:20:01This just needs those slow roast tomatoes
0:20:01 > 0:20:03and some button mushrooms, and it's done.
0:20:03 > 0:20:06We're just going to leave that to cook out
0:20:06 > 0:20:08for about an hour and a half to two hours
0:20:08 > 0:20:10till the stock's reduced
0:20:10 > 0:20:14and everybody in there has become very good mates.
0:20:16 > 0:20:19Once cooked, chuck in some freshly chopped oregano and sage,
0:20:19 > 0:20:23and you're ready to start building your luscious lasagne.
0:20:24 > 0:20:28Grab yourself some weaponry and then start layering.
0:20:28 > 0:20:31Meat, a couple of good ladles,
0:20:31 > 0:20:33followed by the pasta sheets.
0:20:33 > 0:20:35I like to use fresh lasagne sheets,
0:20:35 > 0:20:38but dry will work just as well.
0:20:38 > 0:20:41Push them right in and then give them a trim.
0:20:41 > 0:20:44Next on is a classic white sauce,
0:20:44 > 0:20:46spread into every nook and cranny,
0:20:46 > 0:20:47then another layer of meet.
0:20:49 > 0:20:54Now, I know all of this malarkey looks like it takes a lot of time,
0:20:54 > 0:20:57but I do promise you that if you put in that little bit of effort
0:20:57 > 0:20:59and have a go at making this,
0:20:59 > 0:21:05you'll be coming back and doing it again and again...and again.
0:21:05 > 0:21:09You can see now where all those little bits of mince have puffed up.
0:21:09 > 0:21:13They've gone all nice and juicy.
0:21:13 > 0:21:16They've got loads of texture on them, loads of flavour.
0:21:16 > 0:21:19Once you've ran out of ingredients or reached the top,
0:21:19 > 0:21:22whichever comes first,
0:21:22 > 0:21:24add a lovely layer of Parmesan cheese
0:21:24 > 0:21:26and chuck it in the oven to slowly bake.
0:21:28 > 0:21:33And 30 to 40 minutes later, it'll be ready to dive into.
0:21:33 > 0:21:35How amazing does that look?
0:21:35 > 0:21:39Now, this is the joyous part, the first cut into a lasagne.
0:21:42 > 0:21:43This is the exciting bit.
0:21:48 > 0:21:50Aw, look at that!
0:21:50 > 0:21:52I'm quite impressed with that.
0:21:52 > 0:21:57Those lovely layers all full of amazing flavour.
0:21:59 > 0:22:01Served with a simple green leaf salad,
0:22:01 > 0:22:05this revamped old school classic is guaranteed to go down a treat.
0:22:05 > 0:22:07I told you that would be worth it.
0:22:15 > 0:22:19My absolute favourite old school pud has to be pineapple upside down cake.
0:22:19 > 0:22:22Back in the day, you could always find a slice at school,
0:22:22 > 0:22:25but nowadays, it's no longer on the menu,
0:22:25 > 0:22:28so I've come to my old school to put my best ever version
0:22:28 > 0:22:33to the test, and try and persuade the pupils and the dinner ladies
0:22:33 > 0:22:36that this retro classic should go back on the menu.
0:22:37 > 0:22:41It's the first time ever I think I've walked through school gates going, "I can't wait to get in here."
0:22:44 > 0:22:46This place is absolutely incredible.
0:22:46 > 0:22:49This is so different to the school that I remember.
0:22:49 > 0:22:52It's amazing what 26 years does, doesn't it?
0:22:52 > 0:22:55And it's not just the building that's had a face-lift.
0:22:55 > 0:22:59In my day, school dinners meant Spam fritters and packet custard,
0:22:59 > 0:23:02not the kind of grub worth sticking around for,
0:23:02 > 0:23:04but, happily, catering manager Tracey and her team
0:23:04 > 0:23:06have put a stop to all of that now
0:23:06 > 0:23:08and they're dishing up the kind of home-cooked food
0:23:08 > 0:23:10that I could only dream of back then.
0:23:11 > 0:23:14- Knock, knock.- Hiya. - Hello, mate, how are you? I'm Tom.
0:23:14 > 0:23:16Hiya, you all right?
0:23:16 > 0:23:17This is an amazing school.
0:23:17 > 0:23:19I've got to be honest with you,
0:23:19 > 0:23:21it's very different to the last time I was here,
0:23:21 > 0:23:22which was a long time ago.
0:23:22 > 0:23:25I'd quite often go home at lunchtime and then probably not bother...
0:23:25 > 0:23:27- Coming back... - Yeah, you know that one!
0:23:27 > 0:23:29Yeah, we try to lock them in here so we don't let them out.
0:23:32 > 0:23:33That might have worked, actually.
0:23:35 > 0:23:37What sort of things have you got on the menu today?
0:23:37 > 0:23:39It's a roast day - so...roast beef, Yorkshire puddings.
0:23:39 > 0:23:43- Wow, look at them bad boys, proper Yorkies.- Proper Yorkshires. - Good'uns, them. Look at that.
0:23:43 > 0:23:47We wouldn't serve anything here we wouldn't give to our own children at home.
0:23:47 > 0:23:49'It's great to see the food here has improved since I was a lad,
0:23:49 > 0:23:53'but what will the kids today make of my pineapple upside down cake?
0:23:53 > 0:23:55'Tracey's going to help me make it
0:23:55 > 0:23:58'and the first difference is fresh pineapple.
0:23:58 > 0:23:59'None of that tinned stuff.'
0:23:59 > 0:24:01Pull one of the leaves...
0:24:01 > 0:24:03and that's it. That means the pineapple's ripe.
0:24:03 > 0:24:06'And it makes all the difference to this recipe
0:24:06 > 0:24:08'and doesn't take long to prepare.'
0:24:08 > 0:24:12We'll probably get between eight and ten slices of pineapple,
0:24:12 > 0:24:14- I'd have thought.- Will I?
0:24:14 > 0:24:17- Or...- Or about six?
0:24:17 > 0:24:20Or six healthy, healthy portions.
0:24:20 > 0:24:23It's one of your five a day, isn't it?
0:24:26 > 0:24:28'These just need to be cored and trimmed up
0:24:28 > 0:24:31'then poached in a spicy, sugary syrup,
0:24:31 > 0:24:34'flavoured with cinnamon, vanilla, bay leaves and star anise.'
0:24:34 > 0:24:35- Look, they smell lush. - They smell lush.
0:24:35 > 0:24:38You can tell you're at home, they smell lush. Yeah, I'm at home now.
0:24:40 > 0:24:43'And while they poach, I'm onto my cake's sticky toffee-like topping
0:24:43 > 0:24:46'of butter, dark brown sugar,
0:24:46 > 0:24:50'chopped dates, and my special ingredient - cracked black pepper.'
0:24:51 > 0:24:54This goes so nicely with pineapple. If you imagine that...
0:24:54 > 0:24:57The balance of that spice with sweetness is really nice.
0:24:57 > 0:24:59So I'm going to put a few teaspoons...
0:24:59 > 0:25:01Crumbs! So quite a lot, then?
0:25:01 > 0:25:03- Oh, yeah, don't be scared. - Oh, my life.
0:25:03 > 0:25:05- Yeah, you're looking nervous now. - I am now.
0:25:05 > 0:25:09- I just seen all that pepper go in. - Don't worry, it'll be all right, I promise you.
0:25:09 > 0:25:12'Topping made, it's time to move onto the cake batter,
0:25:12 > 0:25:14'and there's no surprises here -
0:25:14 > 0:25:16'just the usual butter, sugar, flour and eggs,
0:25:16 > 0:25:19'added little by little to stop it from splitting...'
0:25:22 > 0:25:24- No-one saw.- No-one saw. I won't say a word.
0:25:26 > 0:25:29'..with baking powder for lift and vanilla seeds for flavour.
0:25:29 > 0:25:32'Then it's time for the fun bit - construction!'
0:25:32 > 0:25:34Get in there.
0:25:34 > 0:25:38See? If you'd cut that chunky one a little bit smaller,
0:25:38 > 0:25:41- we'd have had one too many. - Oh, yeah, see?!- It's perfect.
0:25:41 > 0:25:43- Perfect.- Well done.
0:25:43 > 0:25:46- There you are, brilliant.- I couldn't have done that if I'd tried.
0:25:46 > 0:25:49'Then it's on with the black pepper and date topping.'
0:25:49 > 0:25:53Just make sure it all gets into the little gaps.
0:25:53 > 0:25:55'And finally the cake batter.'
0:25:58 > 0:26:00Give it a bash.
0:26:00 > 0:26:02'Then whack it in the oven to bake.'
0:26:02 > 0:26:06Right... One, two...
0:26:07 > 0:26:1145 minutes - pineapple upside down cake.
0:26:11 > 0:26:15'Which gives me time to help Tracey and her team with the lunchtime rush.'
0:26:16 > 0:26:20This is properly done home-made carrot cake.
0:26:20 > 0:26:24'If we'd had food like this on the school menu back in the 1980s,
0:26:24 > 0:26:26'I might have stuck around,
0:26:26 > 0:26:29'although I'm not sure it's going to work in my favour today.'
0:26:29 > 0:26:31Looking at these cakes here,
0:26:31 > 0:26:33I think my pineapple upside down cake
0:26:33 > 0:26:36might have a little bit of competition.
0:26:37 > 0:26:39'Time for the moment of truth.'
0:26:41 > 0:26:44- Keep our fingers crossed. - Yeah, OK. Ooh, no. I'm OK, I think.
0:26:48 > 0:26:50- Oh!- Oh, look at that.
0:26:50 > 0:26:52- That looks delicious. - It does look delicious.
0:26:52 > 0:26:53I'm very happy with that.
0:26:53 > 0:26:56'But these girls don't feed anything to the kids
0:26:56 > 0:26:59'they wouldn't serve at home, so what will they make of it?'
0:26:59 > 0:27:02A bit of sauce - you've got to have a bit of sauce.
0:27:02 > 0:27:05Mmm! Oh, that's delicious.
0:27:07 > 0:27:09Oh, the pepper's come in now.
0:27:10 > 0:27:12Just a small undertone of it - it's lovely.
0:27:12 > 0:27:15Yeah, a little bit spicy, it just adds to all the flavours.
0:27:15 > 0:27:16It's delicious.
0:27:18 > 0:27:20'But it's the kids that matter most here,
0:27:20 > 0:27:22'and, as they say, the proof's in the pudding.'
0:27:22 > 0:27:25- Pineapple upside down cake? - Yes, please.- There we go.
0:27:25 > 0:27:28Pineapple upside down cake? Yes, please!
0:27:29 > 0:27:31There you are. Would you like some as well?
0:27:33 > 0:27:34It seems to be very popular.
0:27:34 > 0:27:36I didn't tell them there's pepper in it.
0:27:36 > 0:27:38Shh! Don't tell them now.
0:27:40 > 0:27:42- Does it taste nice?- Yeah.
0:27:42 > 0:27:45I don't like cake or pineapples!
0:27:45 > 0:27:47I'm onto a loser here, ain't I?
0:27:50 > 0:27:52Be honest. If you don't like it, you can be honest.
0:27:52 > 0:27:54- It is nice.- It is lush? - Yeah, it is really nice.
0:27:54 > 0:27:55Lush, tasty.
0:27:55 > 0:27:58Winning votes all over the place. Yes!
0:27:58 > 0:28:00Did everyone enjoy their pudding? ALL: Yeah!
0:28:00 > 0:28:03- Who'd like it on the menu? - On the menu?
0:28:03 > 0:28:05Double hands up over there.
0:28:05 > 0:28:08Thumbs up there, teachers loving it over there.
0:28:08 > 0:28:11That's a winner, girl. Come on.
0:28:12 > 0:28:15'Next time, I'll be showing you how to make your lunches lush...'
0:28:15 > 0:28:17Oh, that is beautiful.
0:28:17 > 0:28:20'..giving a hearty pie a tasty twist...'
0:28:20 > 0:28:23It's already bringing a smile to my face, that.
0:28:23 > 0:28:27'..and turning up the heat with my sizzling steak sarnie.'
0:28:27 > 0:28:30This has got to be better than a soggy sandwich.