0:00:02 > 0:00:05Tasty, amazing. Delicious. 'I love cooking.'
0:00:05 > 0:00:08Oh, it smells lush.
0:00:08 > 0:00:13'But why not make your food the best it can be?' It worked proper nice.
0:00:13 > 0:00:15Oh... Ooh, aah, 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 > 0:00:23'I want to show you how to turn an ordinary dish
0:00:23 > 0:00:27'into something extraordinary.'
0:00:27 > 0:00:29- VOICE MUFFLED - Oh, my God. That is amazing.
0:00:31 > 0:00:36- 'It's time to push flavour to its fullest.'- Absolutely beautiful.
0:00:36 > 0:00:39- 'And liven those up old favourites.' - Delicious.- It's delicious?
0:00:39 > 0:00:42- It's delicious. - Really up there with the best.
0:00:42 > 0:00:49And add a bit of magic to your cooking with my Best Ever Dishes.
0:00:53 > 0:00:55There's nothing better than a right tasty lunch.
0:00:55 > 0:00:59It's already bringing a smile to my face, that.
0:00:59 > 0:01:03And I'm not talking about soggy sandwiches and a packet of crisps.
0:01:03 > 0:01:06I've got some lovely recipes that are full of flavour
0:01:06 > 0:01:08and will keep you going till teatime.
0:01:09 > 0:01:15From a hearty pie... There's nothing worse than a tight-fisted pie.
0:01:15 > 0:01:18..to a decadent dessert.
0:01:18 > 0:01:22That is like the ultimate mulled wine, except it's not Christmas.
0:01:22 > 0:01:25- It's time to turn up the heat... - HE LAUGHS
0:01:25 > 0:01:28- This has got to be better than a soggy sandwich.- Yeah.
0:01:30 > 0:01:32..and make your lunches lush.
0:01:32 > 0:01:34If you've got friends coming round for lunch,
0:01:34 > 0:01:36they're going to be well happy with that.
0:01:37 > 0:01:41But first, it's time for one of my childhood favourites -
0:01:41 > 0:01:43not out of a tin this time,
0:01:43 > 0:01:47but made from scratch with lots of lovely fresh ingredients.
0:01:53 > 0:01:56Now, we've all grown up on tomato soup,
0:01:56 > 0:01:59but I've got a new and improved version that will hopefully mean you
0:01:59 > 0:02:02don't reach for those tins again.
0:02:02 > 0:02:04Like all soups, it starts with an onion
0:02:04 > 0:02:07and a red chilli or two for a bit of heat.
0:02:07 > 0:02:10Red chillies and tomato go so well together.
0:02:10 > 0:02:13I'm going to use seeds and the membrane - the whole lot.
0:02:13 > 0:02:15Give it a little bit of a kick.
0:02:16 > 0:02:19Just taste them first to see how hot they are.
0:02:19 > 0:02:21If you're brave enough, that is.
0:02:21 > 0:02:23Mmm. This recipe will need two.
0:02:24 > 0:02:28I know that cos I'm not crying and I can still feel my tongue. Right.
0:02:28 > 0:02:33To make this soup into a super tasty one, add four cloves of garlic.
0:02:33 > 0:02:36There's lots of flavour going into this soup.
0:02:36 > 0:02:41Everything tasting of what it should, but more.
0:02:41 > 0:02:45Then chuck in some sugar, some red wine vinegar and leave it to simmer
0:02:45 > 0:02:50until everyone's good friends. Time for your tomatoes.
0:02:50 > 0:02:54Just leave that tinned stuff at the back of your larder.
0:02:54 > 0:02:57These are plum tomatoes, but it don't really matter which ones
0:02:57 > 0:03:01you've got as long they're ripe and taste lovely.
0:03:01 > 0:03:05In fact, if you have a lot of tomatoes that are overripe,
0:03:05 > 0:03:08they would be perfect for making a soup.
0:03:08 > 0:03:11Just cut them into quarters, ready to join the onions,
0:03:11 > 0:03:14which should be done when you can smell vinegary syrup.
0:03:14 > 0:03:17The smell is really quite powerful.
0:03:17 > 0:03:20It's a bit like...It's a bit like when you take
0:03:20 > 0:03:23the top off the petrol tank of your car and you get those fumes -
0:03:23 > 0:03:27that's what that's like. Some people will like that. Some people won't.
0:03:29 > 0:03:33I like it. Into that, I'm going to add the tomato.
0:03:33 > 0:03:35This looks like a large amount,
0:03:35 > 0:03:38but I can promise you that there's a lot of water in these boys.
0:03:38 > 0:03:42By the time that's broken down and cooked,
0:03:42 > 0:03:44it's not going to be as much as you think.
0:03:44 > 0:03:46Trust me.
0:03:46 > 0:03:49Just going to stick the lid on, generate a head of steam,
0:03:49 > 0:03:50get 'em cooking.
0:03:51 > 0:03:54And a few minutes later, once they're nice and soft...
0:03:54 > 0:03:56Look at that.
0:03:56 > 0:03:58..it's time for my secret weapon.
0:03:58 > 0:04:01Instead of dunking this bread in at the end,
0:04:01 > 0:04:04adding it now will make this soup lovely and thick.
0:04:04 > 0:04:08Just tear it up - big chunky pieces - and drop it into the soup.
0:04:10 > 0:04:13Give it a little stir-in.
0:04:13 > 0:04:16You can see already the bread begins to soak up all those
0:04:16 > 0:04:19juices like a big sponge.
0:04:19 > 0:04:22Chuck in a good pinch of cayenne pepper...
0:04:22 > 0:04:23Nice and spicy.
0:04:23 > 0:04:26..and loads of loads of fresh basil.
0:04:26 > 0:04:29Stalks and leaves.
0:04:29 > 0:04:32I can't get enough of it. So whilst this cools down...
0:04:33 > 0:04:35Just going to turn it off.
0:04:35 > 0:04:37..I'm going to knock up a simple pesto
0:04:37 > 0:04:40that will take this lunch to another level.
0:04:40 > 0:04:43I love basil. It's really powerful.
0:04:43 > 0:04:45And sometimes if there's too much of it,
0:04:45 > 0:04:48though, it's got a bit of a...suppose almost a chemical
0:04:48 > 0:04:51kind of flavour that it leaves on your tongue,
0:04:51 > 0:04:54like if you've been licking a car battery.
0:04:56 > 0:04:58Don't lick a car battery.
0:04:59 > 0:05:00HE LAUGHS
0:05:00 > 0:05:06Just grate in a couple of cloves of garlic, loads of fresh parmesan
0:05:06 > 0:05:09and a handful of pine nuts.
0:05:09 > 0:05:11You could toast 'em first if you want just to give it a little
0:05:11 > 0:05:16bit of an extra kind of nutty flavour, but for me, no bother.
0:05:16 > 0:05:17Just going to whack 'em in.
0:05:20 > 0:05:24Now pour in some proper nice olive oil...
0:05:24 > 0:05:25Smells amazing.
0:05:27 > 0:05:29Job done. That easy. Hey, pesto.
0:05:31 > 0:05:32Right.
0:05:32 > 0:05:36Back to my tomato soup, which after 20 minutes chilling, should be
0:05:36 > 0:05:38ready to be blended.
0:05:41 > 0:05:42HE SNORTS
0:05:46 > 0:05:49It's a good job you leave it to cool down for 20 minutes,
0:05:49 > 0:05:52cos otherwise you'd be covered in very hot soup.
0:05:59 > 0:06:02On the plus side, it does taste very nice.
0:06:04 > 0:06:06HE WHISTLES
0:06:18 > 0:06:22Once blitzed, just pass it through a sieve and it's ready to serve -
0:06:22 > 0:06:27almost as easy as opening a tin, but with way more flavour.
0:06:27 > 0:06:31See how lovely, velvety that soup is.
0:06:31 > 0:06:34That's the bread that gives it that beautiful texture.
0:06:35 > 0:06:38All this needs now is a dollop of that lovely pesto.
0:06:40 > 0:06:42A drizzle of basil oil and it's done.
0:06:42 > 0:06:44And how beautiful does that look?
0:06:51 > 0:06:53Oh, that is so delicious.
0:06:55 > 0:06:58The only thing I would say is don't wear a white T-shirt
0:06:58 > 0:06:59when you're eating it.
0:07:10 > 0:07:14Now I think we all deserve a proper lunch, particularly if you're
0:07:14 > 0:07:18grafting like this lot here at this North Yorkshire steelworks.
0:07:18 > 0:07:20They need something hearty,
0:07:20 > 0:07:23so I've got a plan that will put an old wives' tale to the test.
0:07:25 > 0:07:29Rumour has it that in the late 1800s, in the golden age of steel,
0:07:29 > 0:07:33workers in Pittsburgh would take a piece of meat with them to work
0:07:33 > 0:07:36and then put it on the steel as it came out of the hot furnace to cook
0:07:36 > 0:07:38it for their lunch.
0:07:38 > 0:07:40And I'm here to see if it actually works.
0:07:42 > 0:07:45It's not Pittsburgh, but this traditional old metalworks
0:07:45 > 0:07:48is about as close as I'm going to get.
0:07:48 > 0:07:51- Hi, Andy.- Hi, Tom.- How are you? You all right?- Fine, thanks, yeah.
0:07:51 > 0:07:56- This is an incredible-looking place. - Yeah.- Got an amazing smell to it.
0:07:56 > 0:07:59- You know, that kind of hard-working metal smell.- That's dirt.- It's dirt.
0:07:59 > 0:08:02- Dirt and sweat. - 30 years of dirt and sweat.
0:08:02 > 0:08:05- Sounds perfect for cooking in. - THEY LAUGH
0:08:06 > 0:08:10Now, lunch on a normal day would probably be a ropey old sandwich,
0:08:10 > 0:08:13so I want to give these boys a lunch to remember -
0:08:13 > 0:08:16a proper steak sandwich cooked on the hot steel.
0:08:19 > 0:08:23- Whoa! Cor blimey! How hot is that? - Oh, about 1,400 degrees.
0:08:23 > 0:08:24Centigrade?
0:08:24 > 0:08:28So if you're going to be working here, we better get you some gear, some safety gear.
0:08:28 > 0:08:30- Some safety kit? Let's go. - I think so.
0:08:30 > 0:08:32Sounds good to me.
0:08:32 > 0:08:36Not quite my usual chef whites, but then this is no ordinary kitchen.
0:08:41 > 0:08:45- Lunch.- Lunch.- Going to take my gloves off.- Chef's tongs.
0:08:45 > 0:08:49Chef's tongs. These are cool tools.
0:08:49 > 0:08:51Time to get cooking.
0:08:51 > 0:08:56Right. I'm going to need... What I need you to do... Come on, boss man.
0:08:56 > 0:08:59..is peel me just a few of these cloves of garlic
0:08:59 > 0:09:03- and get it all grated on this little thing here. You like garlic?- No!
0:09:03 > 0:09:05- HE LAUGHS - In that case, I want extra.
0:09:07 > 0:09:09First things first - the meat.
0:09:09 > 0:09:13Nicknamed black and blue because of its charred outside and rare inside,
0:09:13 > 0:09:16the Pittsburgh black and blue steak uses the cheaper tail
0:09:16 > 0:09:20end of the fillet, hammered out to about 1cm thick.
0:09:20 > 0:09:24- Doesn't look like a hammer to me. - Why don't we use a power hammer?
0:09:24 > 0:09:26- The power hammer?- Power hammer.
0:09:26 > 0:09:29Anything that's called a power hammer I want to have a go on.
0:09:29 > 0:09:33- Good luck.- I told you this was no ordinary kitchen.
0:09:33 > 0:09:34HE LAUGHS
0:09:36 > 0:09:38- I'm a little bit nervous.- Right.
0:09:39 > 0:09:44- Put your...- Left foot.- Heel down. And then keep it that. Keep going.
0:09:44 > 0:09:47A bit harder. Go on. Bit more.
0:09:47 > 0:09:51Oh-ho! Look at that. That's perfect!
0:09:51 > 0:09:53We're going to romp through these steaks. Next!
0:09:58 > 0:10:00- Go on.- Oop! Hey! - HE LAUGHS
0:10:00 > 0:10:02- That's perfect. One more. - HE LAUGHS
0:10:02 > 0:10:04You got it now.
0:10:04 > 0:10:06I wouldn't bet on that.
0:10:06 > 0:10:07SPLAT!
0:10:07 > 0:10:09THEY LAUGH
0:10:12 > 0:10:15This one's for you, chief, all right?
0:10:15 > 0:10:17HE LAUGHS
0:10:17 > 0:10:20Perhaps stick to a rolling pin in your own kitchen.
0:10:20 > 0:10:23I tell you what, I've just had the most fun you can have with a hammer.
0:10:23 > 0:10:24HE LAUGHS
0:10:24 > 0:10:26- I hope you cleaned the hammer. - Yeah! Yeah.
0:10:26 > 0:10:29OK, back to what I know best.
0:10:29 > 0:10:32I'm going to cover my steak in a quick fiery rub.
0:10:32 > 0:10:35These are dried chilli flakes. You like chilli? Yeah? Yeah.
0:10:35 > 0:10:37You're not into this cooking malarky, are you?
0:10:37 > 0:10:39I'm a bit of a boiled egg man if I'm being honest.
0:10:39 > 0:10:43Bit of a boiled egg man. Well, I'm hoping to convert you.
0:10:43 > 0:10:46Add in some salt, oregano and bay leaves.
0:10:47 > 0:10:49Stick it all in.
0:10:49 > 0:10:53A bit of mace, some garlic and some cracked black pepper.
0:10:55 > 0:11:00This is all big, intense flavours for big, intense cooking,
0:11:00 > 0:11:02which is what we're going to do here.
0:11:02 > 0:11:05- Do you reckon the steak will stick to the steel?- I don't know.
0:11:05 > 0:11:09- I've no idea. We'll see. - There's only one way to find out.
0:11:09 > 0:11:12Chuck in some vegetable oil and give it a good mix,
0:11:12 > 0:11:14and it's ready for frying.
0:11:14 > 0:11:18I'm cooking this on specially adapted steel, but take it from me,
0:11:18 > 0:11:22best not try this yourself. A frying pan will do the job.
0:11:22 > 0:11:26Now, that is what I'm talking about, boys. How hot is that right now?
0:11:26 > 0:11:29- Oh, eight.- 800, you reckon, Barry? - 800 degrees?
0:11:29 > 0:11:32I think I'll leave the hot stuff to the experts, but I've got
0:11:32 > 0:11:36a crowd of hungry steelworkers to feed, so this had better work.
0:11:36 > 0:11:38HE LAUGHS
0:11:38 > 0:11:41- Let's keep our fingers crossed. - Let's hope the plate's big enough.
0:11:41 > 0:11:42And hopefully...
0:11:47 > 0:11:49- Oh, my God. That looks... - HE LAUGHS
0:11:49 > 0:11:52- OK, so we have fire. - Is that supposed to happen?
0:11:52 > 0:11:55- HE LAUGHS - Smells good.
0:11:55 > 0:11:59- Yeah.- Yeah. All right. - This is like the best cooking ever.
0:11:59 > 0:12:03- This has gotta be better than a soggy sandwich.- Yeah.
0:12:07 > 0:12:10All right. Well, it's definitely black on the outside,
0:12:10 > 0:12:11but is it blue in the middle?
0:12:11 > 0:12:13Oh, look at that!
0:12:13 > 0:12:17- Everyone likes their steak nice and pink?- Oui, merci.- Oui, merci?
0:12:17 > 0:12:20I got to be honest with you - this has worked way better than
0:12:20 > 0:12:21I hoped it would.
0:12:22 > 0:12:25Black and blue steak. Tell me what you think.
0:12:25 > 0:12:26Get your chops around that.
0:12:31 > 0:12:34- All right, then, Andy, how is it? - Yeah, actually.- Is it all right?
0:12:34 > 0:12:38- Yeah, it is. Better than all right.- Well, I've won over the boiled egg man.
0:12:38 > 0:12:40What about the other lads?
0:12:40 > 0:12:42- C'est parfait.- Perfect?- Yeah.
0:12:42 > 0:12:44- Never thought I'd like raw meat. - No.
0:12:44 > 0:12:46HE LAUGHS
0:12:46 > 0:12:51- Absolutely incredible.- Very nice. - Can taste the iron.
0:12:51 > 0:12:54- THEY LAUGH - Or is it steel? It's steel.
0:12:55 > 0:12:57I think that's a result.
0:13:00 > 0:13:03Next up, a lush lunchtime salad packed full of flavour
0:13:03 > 0:13:06and not a chicken breast or a lettuce leaf in sight.
0:13:12 > 0:13:15Now, salads are a popular lunchtime dish,
0:13:15 > 0:13:18but let's be honest - they can be a little bit boring.
0:13:18 > 0:13:22Now, I've got an amazing salad recipe that's influenced by Asia.
0:13:22 > 0:13:26It's dead easy, well tasty and you're going to love it.
0:13:26 > 0:13:29Swapping out the chicken for duck legs is what makes the real
0:13:29 > 0:13:30difference here.
0:13:30 > 0:13:34And cooking them long and slow until they're proper crispy.
0:13:34 > 0:13:38Just going to put the duck legs on top of a rack on a tray.
0:13:38 > 0:13:42And this way, all the fat will kind of render out and drop down,
0:13:42 > 0:13:44and then the duck won't be sat in it
0:13:44 > 0:13:47and it won't end up being a fatty piece of meat.
0:13:47 > 0:13:50Just sprinkle on some salt and whack 'em in the oven.
0:13:50 > 0:13:56That simple - duck leg, salt, rack, tray. Bosh.
0:13:56 > 0:14:00Right. These need a couple of hours at 160 degrees,
0:14:00 > 0:14:02giving me time to prepare the rest of my salad.
0:14:02 > 0:14:06Which, believe it or not, starts with fruit, not lettuce.
0:14:08 > 0:14:10Watermelon and pomegranate.
0:14:10 > 0:14:12And they add two different things - they add texture
0:14:12 > 0:14:16and crunch from the pomegranate seeds, and this beautiful kind of
0:14:16 > 0:14:20cold, crispy structure to the salad that comes from the watermelon.
0:14:20 > 0:14:22And it's got a beautiful sweetness.
0:14:22 > 0:14:25Make sure you get all the skin off, though, cos it is proper ropey.
0:14:25 > 0:14:30You don't want to eat it. Just cut it up to nice, bite-sized chunks.
0:14:34 > 0:14:36So juicy. It's so delicious.
0:14:36 > 0:14:39And it goes so well with duck.
0:14:39 > 0:14:42And the same goes for its good mate, the pomegranate.
0:14:42 > 0:14:46Now, pomegranates for me have got such a wonderful texture.
0:14:46 > 0:14:49All those little seeds, they're bursting with lots of flavour.
0:14:49 > 0:14:53Just going to stick them into there. Now, the easiest way of doing it...
0:14:53 > 0:14:57..is by turning it upside down and bashing it with a fork.
0:15:04 > 0:15:05Empty.
0:15:06 > 0:15:08This just needs some greenery now,
0:15:08 > 0:15:12and I'm not talking limp lettuce leaves, but mint and coriander.
0:15:13 > 0:15:16And then because this is an Asian-influenced salad,
0:15:16 > 0:15:18needs little bit of spice.
0:15:18 > 0:15:20Chuck in a couple of red chillies.
0:15:22 > 0:15:27Then it's in with the star of this salad - that tender, crispy duck.
0:15:27 > 0:15:28Look at those boys.
0:15:28 > 0:15:32All the fat has rendered down, and it's sat in the bottom of the tray.
0:15:32 > 0:15:35And all the skin has gone nice and crispy.
0:15:35 > 0:15:39You'll have these little pockets of crispy skin, warm meat,
0:15:39 > 0:15:42the heat from the chillies, and that kind of bursting watermelon.
0:15:42 > 0:15:44It's going to be delicious.
0:15:44 > 0:15:47Really is going to be like a party going on in your mouth.
0:15:47 > 0:15:51You know, like an early 1990s hip-hop video where they're all
0:15:51 > 0:15:55hanging around the swimming pool in a top pad?
0:15:55 > 0:15:58It's going to be a party like that in your mouth.
0:16:01 > 0:16:03RELAXED HIP-HOP MUSIC
0:16:05 > 0:16:09Right. Time for a tangy Asian dressing.
0:16:09 > 0:16:12I'm using lime juice instead of vinegar,
0:16:12 > 0:16:15soy sauce and a splash of fish sauce.
0:16:15 > 0:16:19But be warned - this is powerful stuff.
0:16:19 > 0:16:21You wouldn't want to drink it all on its own, that's for sure,
0:16:21 > 0:16:24and it's got a bit of a powerful, pungent smell to it of fermented,
0:16:24 > 0:16:26rotten fish.
0:16:26 > 0:16:28But honestly, it does taste nice.
0:16:30 > 0:16:35And for a final hit of Asian fire, some ground-up Sichuan pepper.
0:16:35 > 0:16:36And go easy here too.
0:16:36 > 0:16:39Too much of it and your tongue will go numb.
0:16:39 > 0:16:43You won't be able to taste anything. Just get your hands in...
0:16:44 > 0:16:47..give it a good mix around. Look at that.
0:16:47 > 0:16:51Don't it look beautiful, the reds and the greens?
0:16:51 > 0:16:54That freshness coming from the mint and the coriander.
0:16:54 > 0:16:58I'd take this over a lunchtime chicken caesar any day.
0:16:58 > 0:17:00As far as salad goes,
0:17:00 > 0:17:03that's a bit better than a few limp lettuce leaves.
0:17:03 > 0:17:08As far as flavour goes, like a 1990s hip-hop pool party.
0:17:10 > 0:17:12That's my kind of salad.
0:17:22 > 0:17:25Now, if you want to pick up some top-notch grub for lunch,
0:17:25 > 0:17:28head for your local farmers market.
0:17:28 > 0:17:31They're a great place to pick up fantastic ingredients
0:17:31 > 0:17:35- and get a bit of inspiration.- Thanks very much.- Thank you very much.
0:17:35 > 0:17:37You're very kind. Cheerio. Bye-bye.
0:17:37 > 0:17:42But if you ask me, nothing beats a good old-fashioned pie for lunch.
0:17:42 > 0:17:46There's some people making classic British pies really, really well,
0:17:46 > 0:17:48and I'm here to meet one of them.
0:17:49 > 0:17:53Paul Sykes has been handmaking traditional pies for three years
0:17:53 > 0:17:57and now sells a whopping 600 pies a day.
0:17:58 > 0:18:01- Hello there, Paul.- Hi. How are you? - I'm Tom. Nice to meet you.
0:18:01 > 0:18:03- How are you? You all right? - Great, thank you.
0:18:03 > 0:18:05My God, this looks incredible. What flavour pie's that?
0:18:05 > 0:18:07So that's chicken and mushroom pie.
0:18:08 > 0:18:11I know it's rude to speak with my mouth full, but that is incredible.
0:18:11 > 0:18:13The mushrooms in that are beautiful.
0:18:13 > 0:18:16There's plenty of filling, and that's what I like to see.
0:18:16 > 0:18:19Plenty of filling and good-sized pieces as well.
0:18:19 > 0:18:22So what do you think it is, Paul, that people love about pies?
0:18:22 > 0:18:25Old-fashioned, traditional comfort food.
0:18:25 > 0:18:28That's it - in a little pastry case.
0:18:28 > 0:18:32- Well, what makes your pastry so great?- I use suet crust pastry.
0:18:32 > 0:18:36It's a proper old-fashioned guarded recipe, packed full of flavour,
0:18:36 > 0:18:39nice and crispy on top, slightly dumpling-like in the middle.
0:18:39 > 0:18:42It's all about getting different flavour into that pastry.
0:18:42 > 0:18:45Anyone can make a suet pastry. We do it slightly differently, so...
0:18:45 > 0:18:47But you're not going to give that away.
0:18:47 > 0:18:49- I can't give that away - not on camera. - THEY LAUGH
0:18:49 > 0:18:52By using a tasty suet pastry,
0:18:52 > 0:18:55Paul has taken the pies to a whole new level.
0:18:55 > 0:18:59- There you go, mate. Thank you very much.- Thank you very much. Who ate all the pies?
0:19:00 > 0:19:02These won't last long in my hands,
0:19:02 > 0:19:05but I've been inspired to make my own twist on a classic.
0:19:07 > 0:19:10A ham and mushroom pie that packs a big flavour punch
0:19:10 > 0:19:13and has a little bit of culinary magic in the pastry.
0:19:20 > 0:19:23Now, ham and mushroom pie really is hard to beat, but I've got a little
0:19:23 > 0:19:27extra tweak that's going to make this dish even tastier.
0:19:28 > 0:19:32Like Paul, I want my pastry to be just as tasty as the filling.
0:19:32 > 0:19:35So to get some real powerful flavours in there,
0:19:35 > 0:19:37I'm adding mushroom powder.
0:19:37 > 0:19:40Now, you can buy dried mushrooms already powdered.
0:19:40 > 0:19:43I'm just going to blitz these up in a spice grinder.
0:19:43 > 0:19:47These are dried porcini mushrooms. A quick blitz and they're done.
0:19:49 > 0:19:51I'm making shortcrust pastry,
0:19:51 > 0:19:54so just add flour and butter to your magic ingredient.
0:19:56 > 0:19:57Now, this dried mushroom really is
0:19:57 > 0:19:59going to make a difference to the pastry mix.
0:19:59 > 0:20:02It's going to give it a really nice depth,
0:20:02 > 0:20:05an earthy kind of flavour that runs through the pie.
0:20:06 > 0:20:08Just bring it all together with some egg and water.
0:20:10 > 0:20:13And just as it's beginning to lump up a little bit,
0:20:13 > 0:20:17you can just finish working it together with your hands.
0:20:17 > 0:20:20You can just feel the pastry come together.
0:20:20 > 0:20:24It's nice, soft, it's easy to work with.
0:20:24 > 0:20:26And while that chillaxes in the fridge,
0:20:26 > 0:20:28I can crack on with my pie filling.
0:20:28 > 0:20:32And this pie, like Paul's, is going to have loads of it,
0:20:32 > 0:20:35starting with these meaty chestnut mushrooms,
0:20:35 > 0:20:37fried up first in lots of lovely butter.
0:20:39 > 0:20:42So they get these beautiful little brown caramelised little
0:20:42 > 0:20:43tinges on the outside.
0:20:43 > 0:20:50And that starts off that lovely, sweet, nutty, mushroomy flavour.
0:20:50 > 0:20:53That's going to be at the heart and soul of this lovely pie.
0:20:54 > 0:20:57Once cooked, remove the mushrooms from the pan
0:20:57 > 0:20:58and chuck in some onion.
0:20:58 > 0:20:59Now it's quite strong,
0:20:59 > 0:21:03cos as you chop it, should make you want to cry a little bit.
0:21:03 > 0:21:06And that's all right. Just don't let your mates see.
0:21:08 > 0:21:10Give your onions a quick fry-up.
0:21:10 > 0:21:13You see those onions have started to brown from the mushrooms.
0:21:13 > 0:21:17They've just taken on all that kind of mushroom juice and flavour.
0:21:17 > 0:21:20So, again, very simple ingredients, but every little bit,
0:21:20 > 0:21:23trying to get as much flavour out of it as possible.
0:21:24 > 0:21:29Mushrooms and onions done, it's time to move on to my pie's rich sauce.
0:21:29 > 0:21:33This one starts off with a simple white sauce and is pimped up with
0:21:33 > 0:21:38ham stock, double cream, white wine and mustard.
0:21:38 > 0:21:43More flavour, more taste, more rich. Just more.
0:21:45 > 0:21:46Smells lovely.
0:21:47 > 0:21:52All this needs now is some freshly chopped thyme and some proper ham.
0:21:52 > 0:21:56Nice, big chunks, so when you eat it,
0:21:56 > 0:22:00you got lovely, crumbly, flaky pastry
0:22:00 > 0:22:04and a massive cube of lovely ham.
0:22:04 > 0:22:07Then whack the whole lot into the white sauce, give it a stir,
0:22:07 > 0:22:09and it's job done.
0:22:10 > 0:22:15Look at that for a pie filling. It's lovely, rich, creamy, mushroomy.
0:22:15 > 0:22:18Big lumps of meaty ham.
0:22:20 > 0:22:23See it's already bringing a smile to my face, that.
0:22:25 > 0:22:28Now, it's important to stick this into the fridge
0:22:28 > 0:22:30and leave it to go cold.
0:22:30 > 0:22:32Cos otherwise when you roll the pastry out and you put
0:22:32 > 0:22:36the filling in, if it's warm, the pastry will start to go soft.
0:22:36 > 0:22:39You won't get a nice crispy crunchy pastry.
0:22:39 > 0:22:43And while the filling relaxes, I can get on with rolling out my pastry.
0:22:44 > 0:22:48That already looks like it's going to taste of mushrooms.
0:22:48 > 0:22:53Just a keep a third back to make the lid later and roll out the rest.
0:22:53 > 0:22:56Now, this is a great pie to be making
0:22:56 > 0:22:59if you've got friends coming over for a spot of lunch.
0:22:59 > 0:23:02You can make it up in advance, leave it in the fridge. It's no bother.
0:23:02 > 0:23:07It'll sit there having a perfectly nice time for a while.
0:23:07 > 0:23:11And stick it in the oven about 45 minutes before they're coming.
0:23:11 > 0:23:13Job done.
0:23:13 > 0:23:15Its way better than making a load of sandwiches.
0:23:16 > 0:23:19All this needs now is proper helping of filling.
0:23:20 > 0:23:23And don't be shy - get it all in.
0:23:23 > 0:23:28There's nothing worse than a stingy, tight-fisted pie.
0:23:28 > 0:23:31Then roll out a lid to keep it all in there.
0:23:31 > 0:23:34A pie without a lid is not a pie, it's a tart.
0:23:35 > 0:23:36Just saying.
0:23:36 > 0:23:40And remember to cut a hole in the middle to let out any steam.
0:23:40 > 0:23:45Then brush the egg with eggwash and stick it on top.
0:23:45 > 0:23:46Roll the pastry out.
0:23:48 > 0:23:51Try and make sure that you get that little bull's-eye
0:23:51 > 0:23:52right in the middle.
0:23:52 > 0:23:54I was little bit off there.
0:23:55 > 0:23:58Definitely not going to get a 501 finish.
0:23:58 > 0:24:01And give it a haircut to pretty it up.
0:24:03 > 0:24:06Make it look like you're well professional
0:24:06 > 0:24:08and you've worked in a pie shop for years.
0:24:09 > 0:24:12I look like I've worked in a pie shop for years.
0:24:13 > 0:24:14Coat it with eggwash
0:24:14 > 0:24:17and sprinkle on some thyme leaves a bit of sea salt.
0:24:19 > 0:24:21Can't wait to get that cooked.
0:24:21 > 0:24:24Then whack it in the oven at 190 degrees.
0:24:24 > 0:24:26Love pies.
0:24:29 > 0:24:31And 45 minutes later, it'll be done.
0:24:31 > 0:24:33Here you go. Look.
0:24:33 > 0:24:34Beautiful mushroom pie.
0:24:34 > 0:24:37If you've got friends coming around for lunch,
0:24:37 > 0:24:39they're going to be well happy with that.
0:24:45 > 0:24:49This next dish would slip down nicely after that pie -
0:24:49 > 0:24:52it's a really simple way to tart up a special lunch.
0:24:58 > 0:25:02Now, making a dessert at lunchtime I know sounds like a bit of a faff,
0:25:02 > 0:25:08but this one is dead easy, super tasty, lovely, luxurious,
0:25:08 > 0:25:10and proper lush.
0:25:11 > 0:25:15First thing you're going to need is four leaves of this gelatine.
0:25:15 > 0:25:18Just leave it to soften in cold water for five minutes
0:25:18 > 0:25:22while you measure out the sugar for your creamy muscovado base.
0:25:22 > 0:25:27I love muscovado sugar. It's got that very rich, dark taste.
0:25:27 > 0:25:29Very toffee-like.
0:25:29 > 0:25:32And because it's slightly unrefined,
0:25:32 > 0:25:35it's also got a real bitter kind of kick to it.
0:25:36 > 0:25:40Then pour in some black treacle, some hot milk,
0:25:40 > 0:25:44whack in the gelatine, add loads of double cream
0:25:44 > 0:25:46and pass it through a sieve.
0:25:46 > 0:25:47Simple.
0:25:49 > 0:25:52So you can see how easy that is to do.
0:25:52 > 0:25:56You got some mates coming over for lunch, get these made,
0:25:56 > 0:25:58stick 'em in a fridge, no worries.
0:26:00 > 0:26:03Whilst these set, I'm going to whip up a sweet and sour plum topping
0:26:03 > 0:26:08to turn this ordinary dessert into something extraordinary.
0:26:08 > 0:26:11Now, these plums, they're naturally really sweet and juicy
0:26:11 > 0:26:13and delicious.
0:26:13 > 0:26:15We're going to kind of give 'em a sour kick.
0:26:17 > 0:26:22Just leave some sugar, vinegar and wine in a pan to reduce down...
0:26:23 > 0:26:28..with a cinnamon stick, vanilla seeds, and lemon zest.
0:26:30 > 0:26:31Have a little taste.
0:26:34 > 0:26:37Oh, that is beautiful.
0:26:37 > 0:26:41That is like the ultimate mulled wine, except it's not Christmas.
0:26:41 > 0:26:44Then bung in your fruit flesh side down.
0:26:44 > 0:26:47Can imagine doing it with mangoes or peaches.
0:26:47 > 0:26:51I would just swap the vinegar to being a white wine vinegar
0:26:51 > 0:26:53and cooking it in white wine.
0:26:53 > 0:26:55If you look for the colour of the fruit, and match that to
0:26:55 > 0:26:58the colour of the wine, you're going to be on to a winner.
0:26:59 > 0:27:03And when it's nice and soft, it's ready to be chopped up
0:27:03 > 0:27:06and served on top of those muscovado creams.
0:27:06 > 0:27:07Very happy with these.
0:27:08 > 0:27:10You can see....
0:27:11 > 0:27:15..nice little wobble on it, give it a little tap. That is perfect.
0:27:15 > 0:27:18That means it's just set. It's going to be nice and soft.
0:27:18 > 0:27:22Now gently just spoon some of the lovely plums on the top.
0:27:22 > 0:27:24Make sure you get some of that juice.
0:27:24 > 0:27:27And then crush on some crumbly ginger biscuits.
0:27:27 > 0:27:31And what's going to happen with this lovely ginger spice,
0:27:31 > 0:27:34it's going to mix with the dark treacle...
0:27:34 > 0:27:36I like treacle.
0:27:36 > 0:27:38It tastes really, really nice.
0:27:38 > 0:27:40They're the kind of flavours that go so well together.
0:27:43 > 0:27:50And that, my friends, is a dead easy, lush lunchtime little pudding.
0:28:00 > 0:28:01Plenty of room.
0:28:01 > 0:28:04Right, people - no excuses.
0:28:04 > 0:28:05I'll serve it up.
0:28:06 > 0:28:10Take the time to treat you and your mates to a proper hearty lunch.
0:28:10 > 0:28:12After all, you deserve it.
0:28:12 > 0:28:15- How's the pie, guys? Good? - Delicious.
0:28:15 > 0:28:18- Is there any more?- Actually, funny you should say that - there is.- Mmm!
0:28:18 > 0:28:20THEY LAUGH