0:00:02 > 0:00:04Portion of chips, pork is a la carte.
0:00:04 > 0:00:06I'm Tom Kerridge.
0:00:06 > 0:00:08HE GUFFAWS
0:00:08 > 0:00:13I run the only pub in the UK with two Michelin stars.
0:00:13 > 0:00:15Lamb in, please!
0:00:15 > 0:00:17And one lamb out.
0:00:17 > 0:00:19The great British pub.
0:00:19 > 0:00:21This is what we Brits do best.
0:00:21 > 0:00:23Set lunch coming, yeah?
0:00:24 > 0:00:26And I want to show you how to cook pub classics
0:00:26 > 0:00:28in your own home.
0:00:28 > 0:00:29There we go!
0:00:29 > 0:00:30Lovely!
0:00:34 > 0:00:36I'm all about simplicity.
0:00:37 > 0:00:39Solid, strong flavours.
0:00:39 > 0:00:41You shouldn't complicate food.
0:00:41 > 0:00:43You should just keep it nice and simple.
0:00:45 > 0:00:47It's about good food...
0:00:47 > 0:00:50prepared with a little bit of extra love and attention
0:00:50 > 0:00:52to share with family and friends.
0:00:52 > 0:00:55This is my pub food...done properly.
0:01:05 > 0:01:06Right then, boys and girls!
0:01:08 > 0:01:10In this episode, I'm doing dishes that are great
0:01:10 > 0:01:11for when your mates come over.
0:01:15 > 0:01:17The more love you give it,
0:01:17 > 0:01:19the more fantastic it's going to be.
0:01:19 > 0:01:23I'm making a delicious chorizo and pollack one-pot wonder.
0:01:23 > 0:01:26It's almost too good to share.
0:01:26 > 0:01:27It's amazing!
0:01:27 > 0:01:31Right tasty dishes for everyone to dig into,
0:01:31 > 0:01:33like my mussels in ale.
0:01:33 > 0:01:35Proper grub, innit?
0:01:35 > 0:01:37- More!- More!- More!
0:01:37 > 0:01:40Some fantastic beer food -
0:01:40 > 0:01:43salt-beef bagels with the ultimate pickle.
0:01:43 > 0:01:45This is going to be the best sandwich ever.
0:01:46 > 0:01:50And a plum fool dessert that's proper ace.
0:01:50 > 0:01:52It comes to me and there's none left!
0:01:56 > 0:01:58But first up,
0:01:58 > 0:02:00my go-to dish for when friends come over...
0:02:04 > 0:02:06Slow-cooked lamb - it's ideal
0:02:06 > 0:02:08for when you know you've got mates coming round.
0:02:08 > 0:02:12You can just whack it in the oven and disappear for a few laughs.
0:02:12 > 0:02:14I'm using shoulder of lamb.
0:02:14 > 0:02:16It's ideal for slow-cooking.
0:02:16 > 0:02:18I've peeled two heads of garlic,
0:02:18 > 0:02:22and all I'm going to do is put some big pierce marks into my lamb,
0:02:22 > 0:02:24stick the clove of garlic - whole -
0:02:24 > 0:02:26all the way in.
0:02:26 > 0:02:29The garlic melts into the lamb
0:02:29 > 0:02:32and all the flavour kind of emulsifies together
0:02:32 > 0:02:36to make a beautiful, but very simple, rich dish.
0:02:37 > 0:02:40It's very important to get the garlic as far in as possible.
0:02:40 > 0:02:43That way, it won't burn during cooking.
0:02:45 > 0:02:48Last piece of garlic in, then I'm on to my potatoes.
0:02:48 > 0:02:51I'm going to serve my slow-cooked lamb
0:02:51 > 0:02:53with pommes boulangeres,
0:02:53 > 0:02:56or translated, baker's potatoes.
0:02:56 > 0:02:59And it's called pommes boulangeres
0:02:59 > 0:03:01because every town or village in France would have a baker,
0:03:01 > 0:03:04and when they turned the ovens off, the good women of the villages
0:03:04 > 0:03:07would take their sliced potatoes and onions and thyme
0:03:07 > 0:03:09with a piece of meat on the top
0:03:09 > 0:03:12and stick it in the ovens and cook it in the residual heat.
0:03:12 > 0:03:14Hence...baker's potatoes.
0:03:16 > 0:03:18Next, slice the onions up and pick some thyme,
0:03:18 > 0:03:22which is a brilliant, hardy herb and great for slow cooking.
0:03:23 > 0:03:27I'm going to use a mandoline to get the potatoes really thin.
0:03:28 > 0:03:31You can use a knife if you've got really mad skills.
0:03:31 > 0:03:33If you do it on a mandoline, just mind your fingers.
0:03:33 > 0:03:36I've been involved in many an accident with one of these!
0:03:36 > 0:03:38I'm laughing now.
0:03:38 > 0:03:40At the time, it hurt a lot.
0:03:43 > 0:03:45Grab a large roasting tray and layer the onions.
0:03:45 > 0:03:47Loads of thyme
0:03:47 > 0:03:49and potatoes.
0:03:50 > 0:03:54Then season and repeat the process until it reaches the top.
0:03:54 > 0:03:55Onion, thyme,
0:03:55 > 0:03:58potatoes, salt and pepper...
0:03:58 > 0:04:02Onion, thyme, potatoes, salt and pepper.
0:04:02 > 0:04:04And on and on and on and on.
0:04:04 > 0:04:07The beauty of this is it's all in one tray.
0:04:07 > 0:04:09It's a one-dish wonder.
0:04:09 > 0:04:11Loads of flavour.
0:04:11 > 0:04:13Very little washing up.
0:04:13 > 0:04:15Pommes boulangeres is ready.
0:04:15 > 0:04:17Time for the lamb to go on the top.
0:04:19 > 0:04:22Two or three ladles of this good-quality stock...
0:04:23 > 0:04:25..to just help to start the cooking,
0:04:25 > 0:04:29keep the potatoes moist at the beginning, not let them burn.
0:04:31 > 0:04:33My stock looks thick because it's home-made.
0:04:33 > 0:04:37The gelatine from the bones gives it a jelly-like consistency.
0:04:37 > 0:04:40And then that is how easy this is.
0:04:40 > 0:04:43It goes into the oven now four, five hours.
0:04:43 > 0:04:45Give you a chance to go and walk the dogs,
0:04:45 > 0:04:47come back and your tea's ready.
0:05:05 > 0:05:06Look at that bad boy!
0:05:06 > 0:05:08That just looks amazing.
0:05:08 > 0:05:10You know the best thing about it?
0:05:10 > 0:05:13It's completely no-bother cooking.
0:05:15 > 0:05:17This is absolutely stunning.
0:05:17 > 0:05:19The meat just falls apart from the bone.
0:05:19 > 0:05:21Look at that - it's amazing!
0:05:27 > 0:05:29Nothing could be better.
0:05:29 > 0:05:33And that, my friends, is a proper bowl of delight.
0:05:47 > 0:05:49As a publican, you've got to know your beers.
0:05:49 > 0:05:53And this country produces some outstanding ales.
0:05:53 > 0:05:55I enjoy a pint or two,
0:05:55 > 0:05:56but I also love to cook with it.
0:05:56 > 0:06:00Beer can give you such a huge depth of flavour.
0:06:00 > 0:06:02But you have to choose the right ale.
0:06:05 > 0:06:06So today I'm off to my local brewery,
0:06:06 > 0:06:10to find the right ale for a mussel dish I'll be making.
0:06:10 > 0:06:14And chief brewer Mark is giving me a private tasting session.
0:06:17 > 0:06:20Well, Tom, I suggest you start with this one,
0:06:20 > 0:06:21which is a light summer beer.
0:06:21 > 0:06:23The types of barley, hops and malt
0:06:23 > 0:06:26have a big part to play in producing different flavours.
0:06:26 > 0:06:29Pale ales like this are made using pale malts.
0:06:29 > 0:06:33- That's delicious.- Yeah. Very, very light and refreshing for summer.
0:06:33 > 0:06:36Yeah, summer drinking beer, but maybe not so good for cooking with.
0:06:36 > 0:06:40For my mussels, I'm looking for something much richer.
0:06:40 > 0:06:44That has some dark chocolate, roasted malts in.
0:06:44 > 0:06:47- It's got a really quite coffee character to it.- Wow!
0:06:47 > 0:06:50And this is roasted at a high temperature, and as you can taste,
0:06:50 > 0:06:52it's burnt.
0:06:52 > 0:06:53Yeah, that's fantastic.
0:06:53 > 0:06:55Very malty, very rich.
0:06:55 > 0:06:57If you imagine beautiful salty shellfish,
0:06:57 > 0:07:00then something coming through with the bitter flavours of a stout...
0:07:00 > 0:07:02This is going to suit me much better.
0:07:02 > 0:07:04Fingers crossed it works and everyone likes it!
0:07:07 > 0:07:10Tonight the brewery are holding one of their regular barbecue nights.
0:07:10 > 0:07:12I've promised to knock up a delicious dish
0:07:12 > 0:07:14to help feed the hungry punters,
0:07:14 > 0:07:16so I'd better get cracking.
0:07:16 > 0:07:19I'm going to be cooking my version of moules marinieres -
0:07:19 > 0:07:21a great French classic, but with our British twist.
0:07:21 > 0:07:25I'm going to get rid of the wine and we'll use some of that amazing ale.
0:07:25 > 0:07:27First job - dicing vegetables.
0:07:27 > 0:07:30My mussels in ale are a proper treat.
0:07:30 > 0:07:32They're ideal for special occasions,
0:07:32 > 0:07:35because they're so quick and easy to knock up
0:07:35 > 0:07:37when you have crowds of starving people.
0:07:37 > 0:07:40Especially wet starving people!
0:07:42 > 0:07:44For a sweet base, sweat finely chopped banana shallots,
0:07:44 > 0:07:48nutty celeriac and carrots in a little butter.
0:07:48 > 0:07:52Tear in a few bay leaves so they release their lovely oils.
0:07:57 > 0:07:59To be 100% honest with you,
0:07:59 > 0:08:02I don't think I've ever cooked in such mayhem.
0:08:04 > 0:08:06I'm in a brewery and I can't resist it.
0:08:06 > 0:08:09Some of these wonderful, amazing hops.
0:08:09 > 0:08:11We're going to pour into this.
0:08:11 > 0:08:13We're going to make a hop teabag.
0:08:14 > 0:08:15It might look odd,
0:08:15 > 0:08:17but by putting hops into a cloth,
0:08:17 > 0:08:19I'm creating my own infuser.
0:08:20 > 0:08:22It's something I've never tried before,
0:08:22 > 0:08:25but experimenting is what cooking's all about.
0:08:25 > 0:08:27Drop it into the soft vegetables.
0:08:27 > 0:08:30Then for the magic ingredient.
0:08:30 > 0:08:32We're going to add some of this lovely dark ale.
0:08:32 > 0:08:35We're going to let it come up to the boil.
0:08:35 > 0:08:37It'll take three to four minutes.
0:08:39 > 0:08:42OK, the next job. Very, very hot pan.
0:08:42 > 0:08:44Into that, we're going to pour the mussels.
0:08:48 > 0:08:51Then on top of that, we're going to pour the beer stock.
0:08:54 > 0:08:56Give them a good shake.
0:09:00 > 0:09:01Leave them to cook.
0:09:03 > 0:09:05You're just in time, chief.
0:09:05 > 0:09:06Have a little taste of one of those.
0:09:06 > 0:09:09That's it. Cooked, tasty.
0:09:10 > 0:09:12Absolutely brilliant. Thank you very much indeed.
0:09:15 > 0:09:17To finish off, I'm draining the mussels.
0:09:17 > 0:09:19And a good dollop of rich creme fraiche
0:09:19 > 0:09:24into the drained cooking liquor adds a fantastic sharpness to the dish.
0:09:24 > 0:09:26Going to add some chopped tarragon,
0:09:26 > 0:09:28chopped chervil
0:09:28 > 0:09:30and some chopped parsley.
0:09:30 > 0:09:34All of the herbs go in last minute so they keep their colour.
0:09:35 > 0:09:37Then we'll add the mussels back to the liquor.
0:09:40 > 0:09:42Mussels are perfect for a big party,
0:09:42 > 0:09:46whether it's a family do or even a mate's birthday you're cooking for.
0:09:46 > 0:09:49They'll feed a bunch of people quickly and easily.
0:09:51 > 0:09:53Come on, get in there! Proper portion.
0:09:53 > 0:09:55I need a proper portion as well!
0:09:55 > 0:09:57You're a growing boy, I can see!
0:09:58 > 0:10:00I've been sent by my husband,
0:10:00 > 0:10:04- so I need a proper portion.- Is your husband too shy?- Yeah!- Where is he?
0:10:04 > 0:10:07You ain't getting a bowl unless you come and get it yourself, chief!
0:10:07 > 0:10:08You can be shy all you like.
0:10:11 > 0:10:12There you go.
0:10:16 > 0:10:18Proper grub, innit?
0:10:19 > 0:10:21- More!- More!- More!
0:10:29 > 0:10:31If you're feeding a crowd,
0:10:31 > 0:10:34one-pot, hearty-style casseroles are always a winner.
0:10:34 > 0:10:36My next dish will not only save on washing-up,
0:10:36 > 0:10:39it's also a taste sensation.
0:10:40 > 0:10:43There's a pub in north Norfolk with a fantastic chef,
0:10:43 > 0:10:46and one of his best dishes was a salt cod dish
0:10:46 > 0:10:48with chickpeas and chorizo.
0:10:48 > 0:10:49This is my version,
0:10:49 > 0:10:51just using pollack instead of cod.
0:10:56 > 0:10:58Pollack is a member of the cod family,
0:10:58 > 0:11:01but it's sustainable and it is very good value for money.
0:11:03 > 0:11:05Before I cook white fish, I like to salt it
0:11:05 > 0:11:08to draw out moisture and firm up the flesh.
0:11:08 > 0:11:10So I'm going to use a good pinch of saffron.
0:11:12 > 0:11:14A little bit of saffron goes a long, long way.
0:11:14 > 0:11:18Apparently saffron, in weight, is more expensive than gold.
0:11:19 > 0:11:22I'm going to mix that with good-quality salt.
0:11:22 > 0:11:24Then on a layer of clingfilm...
0:11:24 > 0:11:28I'm going to sprinkle the salt and saffron mix
0:11:28 > 0:11:31and place the fish fillet on top.
0:11:32 > 0:11:34The remainder of the salt goes on top.
0:11:34 > 0:11:37Then I'm just going to wrap the fish in the clingfilm.
0:11:37 > 0:11:41The fish will simply sit in the fridge for about two hours
0:11:41 > 0:11:45and cure, while taking on the incredible saffron flavour.
0:11:46 > 0:11:48On to the chickpea stew.
0:11:49 > 0:11:50Couple of onions.
0:11:50 > 0:11:52I'm going to finely dice.
0:11:56 > 0:11:58I've got a right sniffly face!
0:11:58 > 0:12:00Look at me eyes!
0:12:03 > 0:12:05Apparently real men don't cry or eat quiche.
0:12:06 > 0:12:07I like quiche.
0:12:08 > 0:12:10Next, two cloves of garlic.
0:12:10 > 0:12:14I prefer to grate it, because the cloves release more oil and flavour.
0:12:14 > 0:12:18Then some finely chopped chilli, seeds in for the extra heat.
0:12:19 > 0:12:22All of this gets cooked in a little olive oil to soften up,
0:12:22 > 0:12:24ready for the chorizo.
0:12:24 > 0:12:27There's so many different types of chorizo sausage.
0:12:27 > 0:12:29You can get the dry-cured ones,
0:12:29 > 0:12:31or ones like these - these are perfect for cooking.
0:12:33 > 0:12:35I'm just going to gently cook it out
0:12:35 > 0:12:38and let all those chorizo fats begin to render down.
0:12:40 > 0:12:42This is the perfect point to add another layer of flavour,
0:12:42 > 0:12:44this time with spice -
0:12:44 > 0:12:47cumin, cinnamon and smoked paprika
0:12:47 > 0:12:50all work wonderfully with this dish.
0:12:50 > 0:12:52And bay leaves, which are a store cupboard essential.
0:12:55 > 0:12:57There's a real pungent smell coming from this pan.
0:12:57 > 0:12:59The flavours are really strong and powerful.
0:13:03 > 0:13:05Now for the lovely nutty chickpeas.
0:13:05 > 0:13:09These chickpeas have already been soaked overnight and cooked.
0:13:09 > 0:13:12And they're just at that point where they give
0:13:12 > 0:13:14under a little bit of pressure.
0:13:14 > 0:13:15I know that feeling!
0:13:15 > 0:13:18Canned chickpeas will also do the job.
0:13:18 > 0:13:21There's loads of lovely little caramelised bits.
0:13:21 > 0:13:24Loads and loads of flavour beginning to stick to the pan.
0:13:24 > 0:13:27Next to go in are some chopped tomatoes,
0:13:27 > 0:13:29good-quality chicken stock,
0:13:29 > 0:13:31then bring it to the boil.
0:13:31 > 0:13:34Then I'm going to stick the whole pan, without a lid,
0:13:34 > 0:13:37into a medium oven for about 45 minutes.
0:13:38 > 0:13:41If the lid's off, the stew will reduce down
0:13:41 > 0:13:43and the flavour will get more intense.
0:13:58 > 0:14:01OK, my pollack has been curing for about an hour and a half
0:14:01 > 0:14:04and the fish, I can feel already, is beginning to firm up.
0:14:05 > 0:14:08It's dead important to wash the fish for a good few minutes
0:14:08 > 0:14:10to remove the salt,
0:14:10 > 0:14:13leaving behind the amazing colour and taste from the saffron.
0:14:13 > 0:14:16The chorizo stew is fantastic.
0:14:16 > 0:14:17Bubbling away.
0:14:17 > 0:14:21Just going to stick this on top of the chorizo and chickpeas.
0:14:21 > 0:14:23It's going to go back into the medium oven
0:14:23 > 0:14:25for about ten minutes.
0:14:34 > 0:14:36I could happily eat this now,
0:14:36 > 0:14:37but you should add a bit of green.
0:14:37 > 0:14:40A few handfuls of spinach will wilt down nicely.
0:14:47 > 0:14:49Look at that - it's amazing!
0:14:49 > 0:14:52A beautiful, sweet, spicy, robust stew.
0:14:52 > 0:14:55Put that down in the middle of the table,
0:14:55 > 0:14:56everyone will be happy.
0:15:03 > 0:15:05This, my friends, is so good...
0:15:05 > 0:15:08it's almost too good to share.
0:15:18 > 0:15:20The best thing about being a chef
0:15:20 > 0:15:22is finding new places that serve great food.
0:15:22 > 0:15:25And I'm here at Maltby Street Food Market
0:15:25 > 0:15:28to find Mark, who I've heard does the best salt beef around.
0:15:28 > 0:15:30I'm going to go find him.
0:15:32 > 0:15:35Cooking for friends isn't just about making sit-down meals.
0:15:35 > 0:15:37It can be grab-and-go food
0:15:37 > 0:15:40and this market is great for inspiration.
0:15:40 > 0:15:42These look amazing. Do you make them all yourselves?
0:15:42 > 0:15:45Can I get a pistachio one and a chocolate?
0:15:45 > 0:15:49- Thank you very much!- You're welcome.
0:15:50 > 0:15:52How you doing? You all right?
0:15:56 > 0:15:58Hello there, chief. You must be Mark.
0:15:58 > 0:16:00- Nice to meet you.- You all right? - Very good, thanks.
0:16:00 > 0:16:04- I've got a box of cakes. I'll put them down there.- You shouldn't have!
0:16:04 > 0:16:08- Monty's?- Yeah, this is called Monty's after my grandfather.
0:16:08 > 0:16:11- Right.- Grandpa Monty. He was what's known as a nosher,
0:16:11 > 0:16:13which is somebody who loves to eat
0:16:13 > 0:16:15lots of unhealthy but lovely, delicious food.
0:16:15 > 0:16:18That then makes me a nosher!
0:16:18 > 0:16:20- Yeah. We're all noshers. - All noshers.
0:16:20 > 0:16:22Mark's preparing for the lunchtime rush.
0:16:22 > 0:16:25In only six hours on a Saturday,
0:16:25 > 0:16:29he can get through 45 kilos of salt beef and pastrami.
0:16:29 > 0:16:31So I'm keen to find out what his secret is.
0:16:31 > 0:16:33It's all in here. So I've got salt beef
0:16:33 > 0:16:35and pastrami,
0:16:35 > 0:16:37which I make from scratch.
0:16:37 > 0:16:39This is a real labour of love for Mark.
0:16:39 > 0:16:43He begins the process for both meats by submerging beef brisket
0:16:43 > 0:16:46in a brine solution for five days.
0:16:46 > 0:16:49This is the key to amazing salt beef and pastrami.
0:16:49 > 0:16:51So I'd love to get his recipe.
0:16:51 > 0:16:54So, Mark, what's in your brine mix?
0:16:54 > 0:16:56Well, obviously, it's a secret recipe,
0:16:56 > 0:16:57but, um...
0:16:57 > 0:17:00the basic principle is
0:17:00 > 0:17:03a ratio of curing salt, pickling spices, things like that,
0:17:03 > 0:17:06and a few extra little secret ingredients
0:17:06 > 0:17:09that give it that Monty's Deli flavour.
0:17:09 > 0:17:11Tough luck for me.
0:17:11 > 0:17:13The family recipe is staying under wraps.
0:17:13 > 0:17:16The pastrami is smoked for about six hours
0:17:16 > 0:17:19and the salt beef is simmered up in water with its own spices
0:17:19 > 0:17:21for several hours.
0:17:21 > 0:17:24The whole thing takes me about a week to get everything ready.
0:17:24 > 0:17:26I can't wait to try some of this, chief.
0:17:26 > 0:17:28- Why don't you knock us up a sandwich?- I'd love to.
0:17:32 > 0:17:35This bad-boy sandwich consists of mountains of pastrami
0:17:35 > 0:17:37and that incredible-looking salt beef...
0:17:41 > 0:17:42..Russian dressing, mustard,
0:17:42 > 0:17:45sauerkraut and cheese.
0:17:45 > 0:17:48That is the size of the sandwich!
0:17:48 > 0:17:50This is the moment of truth.
0:17:52 > 0:17:55All finished off in the jaws of a mean toasting machine.
0:17:55 > 0:17:57Oh, my God!
0:17:57 > 0:18:00What I like to do sometimes is get a customer to stand there
0:18:00 > 0:18:03and I take a picture of their face just the other side of the sandwich!
0:18:03 > 0:18:04Let's do that!
0:18:05 > 0:18:06There we go.
0:18:09 > 0:18:10TOM CHUCKLES
0:18:12 > 0:18:13That is so good!
0:18:13 > 0:18:15Wow - look at that!
0:18:18 > 0:18:19That's a proper sandwich.
0:18:19 > 0:18:21There you go.
0:18:23 > 0:18:24That is so lush.
0:18:24 > 0:18:27My paper plate needs scaffolding to hold that up.
0:18:33 > 0:18:35That's lush!
0:18:36 > 0:18:39Oh, my God, that has to be the best value lunch in London, that.
0:18:39 > 0:18:40That is just incredible.
0:18:40 > 0:18:43What a brilliant way to spend a Saturday morning.
0:18:43 > 0:18:46And it takes all week for Mark to get to that point.
0:18:46 > 0:18:48Don't worry. I'm going to show you a cheat's version,
0:18:48 > 0:18:50and stick it in a bagel.
0:18:54 > 0:18:56You can pick up awesome salt beef
0:18:56 > 0:18:59in decent delis and specialist butchers.
0:18:59 > 0:19:02But what really makes this bagel lip-smacking and delicious
0:19:02 > 0:19:04is my freshly made vegetable pickle.
0:19:10 > 0:19:12I love pickling things.
0:19:12 > 0:19:15The flavour that you get from sugar and vinegar together,
0:19:15 > 0:19:17it goes so well with vegetables.
0:19:17 > 0:19:20I use this not for preserving foods
0:19:20 > 0:19:22but to give it a real big zing of flavour.
0:19:22 > 0:19:27My ultimate pickle mix cuts through fatty meats perfectly
0:19:27 > 0:19:29and because it's ridiculously easy to make,
0:19:29 > 0:19:32it should be a staple in everyone's fridge.
0:19:32 > 0:19:35Into a pan, simply add 500g of caster sugar,
0:19:35 > 0:19:37one cinnamon stick.
0:19:37 > 0:19:41For warmth and aroma, a few cloves.
0:19:42 > 0:19:44Two tablespoons of white peppercorns...
0:19:44 > 0:19:49a tablespoon each of coriander and fennel seeds.
0:19:52 > 0:19:54Then grab five star anise.
0:19:57 > 0:19:59Next, a litre of white wine vinegar,
0:19:59 > 0:20:01which gives a more mellow acidic finish to the pickle.
0:20:01 > 0:20:05And finally, 250ml of water.
0:20:06 > 0:20:08Let that bubble away for 15 minutes.
0:20:09 > 0:20:13To finish, cover with clingfilm, to stop it evaporating.
0:20:13 > 0:20:17You can use your lid, but I'm in the habit of using clingfilm,
0:20:17 > 0:20:20because, to be honest, finding the right lid in a professional kitchen
0:20:20 > 0:20:22is a nightmare.
0:20:23 > 0:20:25Once my pickle mix has cooled down,
0:20:25 > 0:20:28I decant it into a bottle
0:20:28 > 0:20:30and then leave it in the fridge until needed.
0:20:30 > 0:20:33This mix can be used to pickle almost anything.
0:20:33 > 0:20:36I like to pickle Granny Smith apples,
0:20:36 > 0:20:38which go fantastically with fish,
0:20:38 > 0:20:40but today I'm pickling vegetables
0:20:40 > 0:20:42to go inside my salt beef bagel.
0:20:46 > 0:20:49Onions and carrots are right good for pickling.
0:20:49 > 0:20:53They keep their crunch and will add fantastic texture to the sandwich.
0:20:54 > 0:20:58You might not have seen this before, but if you've got a bit of time,
0:20:58 > 0:21:00try rubbing the carrots down with a scourer
0:21:00 > 0:21:02to give them a lovely smooth finish.
0:21:02 > 0:21:04You don't have to do this at home,
0:21:04 > 0:21:07but I am a professional chef
0:21:07 > 0:21:09and sometimes I just can't help myself.
0:21:09 > 0:21:12Cutting the carrots and onions into thick slices
0:21:12 > 0:21:14will help them stay nice and crunchy.
0:21:14 > 0:21:17Cucumber for me is one of the most fantastic vegetables.
0:21:17 > 0:21:21As a pickle, it contains a beautiful freshness.
0:21:23 > 0:21:25I'm also pickling mushrooms.
0:21:25 > 0:21:27They add a wonderful soft and earthy contrast
0:21:27 > 0:21:29to the crunchy veg.
0:21:31 > 0:21:34I'm going to pour on my pickle mix.
0:21:37 > 0:21:40Leave them to marinate for about two hours.
0:21:40 > 0:21:42That way, the vegetables retain all of their freshness
0:21:42 > 0:21:44and their beautiful flavour,
0:21:44 > 0:21:47but it's also got a zing and a vibe that comes through.
0:21:49 > 0:21:50While that pickles,
0:21:50 > 0:21:52thickly slice some salt beef.
0:21:52 > 0:21:54I've made my own, but to save time,
0:21:54 > 0:21:58you can actually buy already brined brisket from some butchers.
0:21:58 > 0:22:01Then just simmer it for five hours at home.
0:22:03 > 0:22:04Salt beef is best served warm,
0:22:04 > 0:22:07so gently heat it up in a little stock and butter.
0:22:12 > 0:22:15The salt beef has been in the pan for about a minute or two.
0:22:15 > 0:22:17It's looking absolutely stunning.
0:22:17 > 0:22:20Like with everything in cooking,
0:22:20 > 0:22:22the more love you give it,
0:22:22 > 0:22:24the more you treat it with respect,
0:22:24 > 0:22:26the more fantastic it's going to be.
0:22:33 > 0:22:34For a spicy kick,
0:22:34 > 0:22:37thickly spread peppered cream cheese on the bagel
0:22:37 > 0:22:39and layer up with the warm salt beef.
0:22:39 > 0:22:41And then the secret weapon -
0:22:41 > 0:22:44a good helping of the zingy, freshly pickled veg.
0:22:44 > 0:22:48And finally, some dill really sets this sandwich off.
0:22:48 > 0:22:50The lid on.
0:22:52 > 0:22:55That for me is one super, great sandwich.
0:22:55 > 0:22:57Imagine having a stack of those,
0:22:57 > 0:23:00your mates over, watching the football...
0:23:01 > 0:23:03Or on your own, and having just the one.
0:23:05 > 0:23:06Or two.
0:23:18 > 0:23:19When friends come over,
0:23:19 > 0:23:22it's the best thing if you can bring out a home-made pud.
0:23:25 > 0:23:28My final recipe is a twist on a British classic -
0:23:28 > 0:23:30a delicious fruit fool.
0:23:30 > 0:23:32It's a bit of a laugh
0:23:32 > 0:23:34and guaranteed to impress your mates.
0:23:40 > 0:23:43This is my version of that instant whipped dessert
0:23:43 > 0:23:45I used to have as a kid,
0:23:45 > 0:23:47but I'm making it with plums.
0:23:48 > 0:23:50The recipe is dead simple
0:23:50 > 0:23:52and consists of just two elements -
0:23:52 > 0:23:54creamy custard and a plum puree.
0:23:56 > 0:23:59I'm starting with a delicious sweet base to stew my plums in.
0:23:59 > 0:24:01Simply melt butter and sugar in a pan,
0:24:01 > 0:24:05together with cinnamon sticks and the juice of one lemon.
0:24:09 > 0:24:12While that cooks down, I'll prep me plums.
0:24:12 > 0:24:14Just going to cut them in half.
0:24:16 > 0:24:18Give them a twist, take out the stone.
0:24:18 > 0:24:20This is a fantastic recipe
0:24:20 > 0:24:24to use up those stubborn stoned fruits that will never ripen.
0:24:24 > 0:24:26They'll stew down nicely
0:24:26 > 0:24:27and end up lovely and soft.
0:24:27 > 0:24:29So I'm using plums for this fool,
0:24:29 > 0:24:31but you can use whatever's in season -
0:24:31 > 0:24:33apples or pears.
0:24:33 > 0:24:34Rhubarb's fantastic.
0:24:34 > 0:24:36I've cut my plums in half
0:24:36 > 0:24:38and I'm going to stick them into my butter mix.
0:24:41 > 0:24:43Whilst my plums stew,
0:24:43 > 0:24:46I'm going to show you how to make proper delicious custard.
0:24:46 > 0:24:48You might think it's tricky to make,
0:24:48 > 0:24:50but it's dead easy.
0:24:50 > 0:24:52You just have to be patient.
0:24:54 > 0:24:57First, pour equal measures of milk and cream into a jug.
0:24:58 > 0:25:00I always use double cream,
0:25:00 > 0:25:02because it makes the custard extra rich
0:25:02 > 0:25:04and gives it a decadent edge.
0:25:06 > 0:25:07Bring that to the boil,
0:25:07 > 0:25:10and while it heats up, mix six egg yolks
0:25:10 > 0:25:12and a little caster sugar together.
0:25:12 > 0:25:15The eggs will make the custard thicken.
0:25:15 > 0:25:18I don't really like the custard to be too sweet for my fruit fools.
0:25:18 > 0:25:22I like the natural sugars and the flavour from the fruit
0:25:22 > 0:25:23to shine through.
0:25:23 > 0:25:27Combine your egg mix with the simmering milk and cream
0:25:27 > 0:25:29and get it all on the heat to thicken up.
0:25:29 > 0:25:32Now watch it closely.
0:25:32 > 0:25:35You need to make sure you stand here stirring all the time.
0:25:35 > 0:25:38You leave it too long, it'll catch on the bottom
0:25:38 > 0:25:40and you'll end up with scrambled eggs.
0:25:40 > 0:25:42And that's definitely not what you're looking for.
0:25:42 > 0:25:45It'll also scramble if you let it boil,
0:25:45 > 0:25:46so just gently heat it up.
0:25:46 > 0:25:49OK, we're at the point
0:25:49 > 0:25:51where it just coats the back of a spoon.
0:25:52 > 0:25:54At this stage the custard is ready,
0:25:54 > 0:25:56and you need to stop it cooking,
0:25:56 > 0:25:59so you want to cool it down as quickly as possible.
0:25:59 > 0:26:00A brilliant way to do this
0:26:00 > 0:26:04is by pouring it directly over clean freezer blocks.
0:26:05 > 0:26:08You might not have seen this before, but trust me, it works.
0:26:10 > 0:26:12You can infuse the custard with all sorts,
0:26:12 > 0:26:14like brandy, rum or vanilla.
0:26:14 > 0:26:17Be creative, and the results can be lush.
0:26:20 > 0:26:24While the custard cools, my plums have broken right down.
0:26:24 > 0:26:26They're nice and soft and perfect for pureeing.
0:26:26 > 0:26:28Just blend until smooth.
0:26:31 > 0:26:34Pushing the blended plums through a sieve
0:26:34 > 0:26:35will get rid of any lumps and bumps,
0:26:35 > 0:26:39giving you a wonderful, super, silky-smooth puree.
0:26:39 > 0:26:41A layer of clingfilm.
0:26:42 > 0:26:44That'll stop it getting a skin.
0:26:44 > 0:26:49And then these are ready to go into the fridge until your guests arrive.
0:26:54 > 0:26:56When it comes to serving-up time,
0:26:56 > 0:26:58there's hardly anything left to do.
0:26:58 > 0:27:00You want to get yourself one of these bad boys -
0:27:00 > 0:27:02it's a cream whipper.
0:27:02 > 0:27:04What it does is aerate custards or creams
0:27:04 > 0:27:07and you can get them on the internet for about £30.
0:27:08 > 0:27:10Fold the puree and the custard together.
0:27:10 > 0:27:12Then you're ready to load the gun.
0:27:14 > 0:27:16Lid goes on.
0:27:16 > 0:27:18Got to make sure it's nice and tight.
0:27:18 > 0:27:20Left-over little bit of plum puree...
0:27:20 > 0:27:22Going to pop into my glasses.
0:27:24 > 0:27:26I'm having mine in a beer glass.
0:27:27 > 0:27:29Right then, boys and girls!
0:27:29 > 0:27:31There you go. Who's first?
0:27:32 > 0:27:34Go careful!
0:27:34 > 0:27:36Go careful as you do it. Nice and gently.
0:27:36 > 0:27:38And then just gently squirt it.
0:27:40 > 0:27:42CHEERING
0:27:43 > 0:27:47For a little kick, crushed pink peppercorns go so well with plums.
0:27:47 > 0:27:49Keep going!
0:27:51 > 0:27:54This is what cooking for friends is all about -
0:27:54 > 0:27:58good times, tucking into simple but delicious food.
0:27:58 > 0:28:01Look at that - it comes to me and there's none left!
0:28:01 > 0:28:03HE CHORTLES HEARTILY
0:28:06 > 0:28:09Next time, I'll be cooking up some finger-licking food
0:28:09 > 0:28:11perfect for eating outdoors.
0:28:14 > 0:28:18From my smoky sweet barbecued beef ribs...
0:28:18 > 0:28:20Possibly one of the most delicious bits of beef ever.
0:28:20 > 0:28:23..to my fishy twist on a classic burger.
0:28:23 > 0:28:25That's the best burger I've ever had.
0:28:32 > 0:28:34Subtitles by Red Bee Media Ltd