0:00:02 > 0:00:03Portion of chips, pork is a la carte.
0:00:05 > 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 > 0:00:14Lamb in, please!
0:00:14 > 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 > 0:00:27And I want to show you how to cook pub classics in your own home.
0:00:27 > 0:00:28There we go!
0:00:28 > 0:00:30Lovely!
0:00:34 > 0:00:36I'm all about simplicity.
0:00:37 > 0:00:41Solid, strong flavours. You 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 > 0:00:49prepared with a little bit of extra love and attention
0:00:49 > 0:00:52to share with family and friends.
0:00:52 > 0:00:55This is my pub food...done properly.
0:01:12 > 0:01:14Everybody likes sitting outside in a beer garden,
0:01:14 > 0:01:17drinking and eating great food.
0:01:17 > 0:01:20But we're proper rubbish at doing outdoor food in this country.
0:01:20 > 0:01:23If you put as much love into your outdoor cooking
0:01:23 > 0:01:24as your indoor cooking,
0:01:24 > 0:01:26you can end up with some legendary dishes.
0:01:28 > 0:01:30Like my fishy twist on a classic burger.
0:01:30 > 0:01:32That's the best burger I've ever had.
0:01:34 > 0:01:36I'm making slow-cooked beef ribs
0:01:36 > 0:01:38with THE ultimate barbecue glaze -
0:01:38 > 0:01:41perfect for a hassle-free barbie.
0:01:43 > 0:01:48With a warm tomato salad like you've never had before.
0:01:48 > 0:01:50Croutons and beef dripping.
0:01:50 > 0:01:52Do you know what?
0:01:52 > 0:01:54I reckon that could sort out any salad.
0:01:54 > 0:01:56And to round things off,
0:01:56 > 0:01:58a dead easy and delicious maple cake,
0:01:58 > 0:02:00baked on the barbecue.
0:02:00 > 0:02:02It really does work.
0:02:02 > 0:02:04My bonkers barbecue cake!
0:02:05 > 0:02:08But first up my favourite beer food
0:02:08 > 0:02:09for a warm summer's day.
0:02:13 > 0:02:17I'm going to show you how to do my own version of chicken in a basket,
0:02:17 > 0:02:18with a Southern fried twist.
0:02:18 > 0:02:21It starts with a jointed chicken,
0:02:21 > 0:02:24which I've marinated in buttermilk overnight.
0:02:24 > 0:02:26The longer you leave it in the buttermilk,
0:02:26 > 0:02:28the more flavour it will get.
0:02:28 > 0:02:30After all, it is all about flavour.
0:02:30 > 0:02:33It gives the chicken a lovely cheeky tang,
0:02:33 > 0:02:35and also helps to tenderise it.
0:02:37 > 0:02:40Next up is the spicy coating.
0:02:41 > 0:02:43Into a bowl goes dried marjoram,
0:02:43 > 0:02:45oregano, basil
0:02:45 > 0:02:47and sage.
0:02:48 > 0:02:51Using dried herbs in this mix is really important.
0:02:51 > 0:02:53Fresh ones contain too much water
0:02:53 > 0:02:55and they'll curl up and burn whilst cooking.
0:02:55 > 0:02:57Then it's in with the spices.
0:02:57 > 0:02:59Chilli powder.
0:02:59 > 0:03:01This gives a lovely, nice, spicy kick.
0:03:01 > 0:03:04Next, ground white pepper,
0:03:04 > 0:03:05onion salt
0:03:05 > 0:03:06and garlic powder.
0:03:06 > 0:03:10This is my not-so-secret blend of herbs and spices.
0:03:10 > 0:03:13Salt and, finally, paprika.
0:03:13 > 0:03:15I'm using two different sorts - sweet paprika...
0:03:17 > 0:03:19..and just some heavily smoked paprika.
0:03:20 > 0:03:21Then cornflour.
0:03:21 > 0:03:24It helps to give a really nice crunch on the outside.
0:03:24 > 0:03:27And plain flour for body.
0:03:27 > 0:03:28I'm just going to get my hand in
0:03:28 > 0:03:31and mix all of these ingredients together.
0:03:35 > 0:03:38Then you just dust the chicken in the spicy flour.
0:03:38 > 0:03:40Make sure you get it all over.
0:03:40 > 0:03:43Tap any excess off
0:03:43 > 0:03:46and you'll end up with the most perfect chicken in a basket.
0:03:46 > 0:03:49I have real fond memories of chicken in a basket.
0:03:49 > 0:03:52There's a pub about ten miles outside of Gloucester,
0:03:52 > 0:03:53where I'm from,
0:03:53 > 0:03:56with a wonderful beer garden. It was great going out there
0:03:56 > 0:04:01with your mates or some pretty girls and having chicken in a basket.
0:04:01 > 0:04:04Feeling really sophisticated.
0:04:08 > 0:04:10So I want this chicken to have a really crispy coating,
0:04:10 > 0:04:12so I'm going to shallow-fry it.
0:04:12 > 0:04:17The trick to this is very gentle, slow and steady cooking.
0:04:17 > 0:04:19So it's in with the chicken,
0:04:19 > 0:04:22skin side down, so it gets proper lush and crispy.
0:04:22 > 0:04:25But don't try and squeeze it in all at once.
0:04:25 > 0:04:27It takes all the temperature down
0:04:27 > 0:04:29and the chicken will start to stew
0:04:29 > 0:04:31rather than go crispy.
0:04:31 > 0:04:33Chillaxo relaxo!
0:04:33 > 0:04:35No-bother cooking.
0:04:35 > 0:04:37So just take a chill pill,
0:04:37 > 0:04:39stand back, put the radio on
0:04:39 > 0:04:41and watch it cook.
0:04:57 > 0:05:00After about ten minutes, it's time to have a cheeky peek.
0:05:00 > 0:05:02Amazing!
0:05:02 > 0:05:04That's exactly what I'm looking for -
0:05:04 > 0:05:06nice and crispy, lovely colour.
0:05:06 > 0:05:08Slowly, slowly, gentle cooking.
0:05:12 > 0:05:15Ten minutes on the other side and we're in business.
0:05:17 > 0:05:19The smell coming from this pan is amazing.
0:05:19 > 0:05:22All those spices and herbs as they're frying.
0:05:22 > 0:05:24It's absolutely incredible.
0:05:24 > 0:05:28This is the sort of food that you really want to eat
0:05:28 > 0:05:29sat outside on a summer's day.
0:05:29 > 0:05:32Once the chicken is lovely and golden,
0:05:32 > 0:05:36it just needs 15 minutes in a medium oven to cook through.
0:05:46 > 0:05:49Hello! They look absolutely amazing.
0:05:49 > 0:05:51In some ways, this is the ideal
0:05:51 > 0:05:53and perfect pub lunch.
0:05:53 > 0:05:55Really easy to do.
0:05:55 > 0:05:57You can eat it with your fingers,
0:05:57 > 0:05:59and be sat outside in the sunshine.
0:05:59 > 0:06:01No fuss, no bother...
0:06:01 > 0:06:03no-fork food.
0:06:22 > 0:06:25Now, burgers are a proper pub and barbecue classic,
0:06:25 > 0:06:29and I'm here in Cornwall to do my fishy version of it,
0:06:29 > 0:06:33literally using the fish that's been landed first thing this morning.
0:06:35 > 0:06:39I'm meeting father and son team Phil and Dan Shannon,
0:06:39 > 0:06:43who run the Beach Restaurant here in Sennen Cove,
0:06:43 > 0:06:46where they catch all the fish on the menu themselves.
0:06:48 > 0:06:51Every day, at the crack of dawn, Phil goes out in his boat
0:06:51 > 0:06:53and brings his haul back to the restaurant
0:06:53 > 0:06:54in time for lunch.
0:06:54 > 0:06:58I'm hoping they'll let me nab some of today's catch
0:06:58 > 0:07:00to make my burgers.
0:07:00 > 0:07:02Let's have a little look. What have we got?
0:07:03 > 0:07:05A few mackerel there, two or three pollack.
0:07:05 > 0:07:08- Three or four hours ago, that was swimming.- Yeah.
0:07:08 > 0:07:10They're beautiful fish, mackerel.
0:07:10 > 0:07:12I love 'em.
0:07:12 > 0:07:14The flavour of mackerel is fantastic as well.
0:07:14 > 0:07:17A beautiful fish. Takes a lot of beating when it's fresh.
0:07:17 > 0:07:18And some lobsters as well?
0:07:18 > 0:07:22They're amazing. They're going to make some lovely burgers, boys.
0:07:24 > 0:07:26All right!
0:07:27 > 0:07:29Fish sorted, I'm going to head to the boys' restaurant
0:07:29 > 0:07:31and crack on with my burgers.
0:07:36 > 0:07:38Now, this, for me, really is like a chef's dream come true.
0:07:38 > 0:07:41I've got fish literally from 100 yards away
0:07:41 > 0:07:43and I'm here now, stood by the sea,
0:07:43 > 0:07:46next to the sand. The sun's trying to come out.
0:07:46 > 0:07:49And I'm going to prep some fish for burgers.
0:07:49 > 0:07:50I'm living the dream!
0:07:52 > 0:07:54Fish job is to fillet the fish.
0:07:54 > 0:07:56If you're not keen on doing this yourself,
0:07:56 > 0:07:59don't worry. That's what your fishmonger's for.
0:08:01 > 0:08:03Then it just needs finely chopping.
0:08:03 > 0:08:06The mackerel for this burger's really important.
0:08:06 > 0:08:09But if you haven't got mackerel, something like sardine or herrings -
0:08:09 > 0:08:11one of those fish that are really high in oils -
0:08:11 > 0:08:14works beautifully with a burger.
0:08:14 > 0:08:16It adds loads of moisture and loads of flavour to it.
0:08:16 > 0:08:18Next, the pollack -
0:08:18 > 0:08:21a great sustainable alternative to cod,
0:08:21 > 0:08:23and a bit easier on the pocket too.
0:08:23 > 0:08:24I suppose it's almost the vehicle
0:08:24 > 0:08:27for the flavours you're going to add to it.
0:08:28 > 0:08:30Now, if I hadn't have been a chef,
0:08:30 > 0:08:33I always quite fancied the idea of being a fisherman.
0:08:33 > 0:08:35A trawlerman - loads of blokes out on a boat.
0:08:35 > 0:08:38I take my hat off to them. Fair play to them,
0:08:38 > 0:08:41leaving the port at 4.30 in the morning in the dark,
0:08:41 > 0:08:43all on their own.
0:08:43 > 0:08:45I think you've got to be quite brave.
0:08:45 > 0:08:47Next, the lobster,
0:08:47 > 0:08:50which has just been blanched in boiling water for a few minutes
0:08:50 > 0:08:52to release the meat from the shell.
0:08:52 > 0:08:54I know lobster's a little extravagant
0:08:54 > 0:08:55to be putting in a burger,
0:08:55 > 0:08:57but it is quite cool.
0:08:57 > 0:09:01But prawns or crayfish would be a cheaper, tasty option.
0:09:01 > 0:09:03I'm kind of hoping that these burgers
0:09:03 > 0:09:06will be a little bit of a ray of sunshine...
0:09:06 > 0:09:08into this...
0:09:08 > 0:09:11at the moment, slightly gloomy part of Cornwall!
0:09:13 > 0:09:15Fish and dill is a natural marriage.
0:09:15 > 0:09:17They go really, really well together.
0:09:17 > 0:09:21So I'm going to chop a good handful of dill.
0:09:21 > 0:09:23Stick that back through the burger.
0:09:25 > 0:09:27Then it's in with some English mustard powder
0:09:27 > 0:09:29and bicarbonate of soda.
0:09:29 > 0:09:32Now, this actually helps to bind the burger.
0:09:32 > 0:09:36There will be some specific science as to why it works,
0:09:36 > 0:09:38but I'm not the chef to tell you that.
0:09:38 > 0:09:40I just know that it makes a nice burger!
0:09:40 > 0:09:43Next, a good handful of capers
0:09:43 > 0:09:44for a vinegary hit.
0:09:44 > 0:09:47I suppose it's a little bit like using lemon.
0:09:47 > 0:09:50Grate in some garlic, and give it a right good mix.
0:09:52 > 0:09:53Just keep mixing it
0:09:53 > 0:09:57until that bicarbonate of soda begins to firm up the burger mix.
0:09:59 > 0:10:01You begin to feel it go in your hand
0:10:01 > 0:10:03and start forming a ball.
0:10:08 > 0:10:11Shape the mix into four hefty burgers.
0:10:11 > 0:10:14The one thing I do know about being in the West Country,
0:10:14 > 0:10:16being a good West Country boy myself,
0:10:16 > 0:10:19is that they like a proper portion.
0:10:20 > 0:10:22It's a man-size fish burger!
0:10:25 > 0:10:28They just need to chill out in the fridge for 20 minutes
0:10:28 > 0:10:29to firm up.
0:10:35 > 0:10:37I'm just going to stick these onto the barbecue
0:10:37 > 0:10:40and keep my fingers crossed
0:10:40 > 0:10:42that they don't stick too much and fall apart.
0:10:45 > 0:10:47And like all good burgers,
0:10:47 > 0:10:49they taste even better with bacon,
0:10:49 > 0:10:51so I've got some really nice thickly cut pancetta here
0:10:51 > 0:10:54that I'm going to grill on the barbecue as well.
0:10:58 > 0:11:00Four minutes on each side
0:11:00 > 0:11:01and we're ready to rock'n'roll.
0:11:05 > 0:11:08- There we go, Tom.- Nice one, Axel. Nice toasted buns.
0:11:08 > 0:11:11Just in time for my first customer,
0:11:11 > 0:11:13the restaurant's head chef, Axel.
0:11:13 > 0:11:15No pressure(!)
0:11:17 > 0:11:19I'm loading the fish burger into a toasted sesame bun,
0:11:19 > 0:11:22with a dollop of home-made herby mayo,
0:11:22 > 0:11:24beef tomato...
0:11:24 > 0:11:25One of those burgers.
0:11:27 > 0:11:28..onion...
0:11:29 > 0:11:31..crispy pancetta,
0:11:31 > 0:11:33baby gem lettuce
0:11:33 > 0:11:35and more mayo, just to be safe.
0:11:37 > 0:11:40- Tell you what, chief... - Look at that one!
0:11:40 > 0:11:42It's like a right Scooby snack, that.
0:11:42 > 0:11:44- Thank you very much.- Get your jaws round that, boss man.
0:11:53 > 0:11:54I tell you what...
0:11:56 > 0:11:58That is the best burger I've ever had.
0:11:58 > 0:12:00TOM CHUCKLES
0:12:00 > 0:12:01Rock'n'roll!
0:12:09 > 0:12:12Now, I've cooked many a thing on a barbie,
0:12:12 > 0:12:14but you'll not believe what I'm going to cook now -
0:12:14 > 0:12:17a deliciously smoky barbecue cake.
0:12:22 > 0:12:24Maple syrup, for me, is fantastic.
0:12:24 > 0:12:26It reminds me of an American barbecue.
0:12:26 > 0:12:28They use it in the sauces
0:12:28 > 0:12:29and also use the maple wood
0:12:29 > 0:12:32to give a beautiful smokiness on the barbecue.
0:12:33 > 0:12:36So it's perfect for my barbecue cake,
0:12:36 > 0:12:38which, like most cakes, starts with creaming butter
0:12:38 > 0:12:40and sugar together.
0:12:40 > 0:12:43So I'm using some soft, unsalted butter.
0:12:45 > 0:12:46200g.
0:12:46 > 0:12:49But this being a barbecue cake,
0:12:49 > 0:12:51I'm also using some smoked butter,
0:12:51 > 0:12:53which you can find online,
0:12:53 > 0:12:55to really boost that barbecue flavour.
0:12:55 > 0:12:58Now, this is very powerful, very strong.
0:12:58 > 0:12:59You don't need very much.
0:13:00 > 0:13:0230g should do the trick,
0:13:02 > 0:13:05along with 300g of demerara sugar.
0:13:06 > 0:13:09And they just get creamed together till they're light and fluffy.
0:13:11 > 0:13:14Next up, 400g of self-raising flour.
0:13:14 > 0:13:17I know baking a cake on a barbecue sounds a bit bonkers.
0:13:17 > 0:13:21It is a bit tricky, but once you've learned how to do it,
0:13:21 > 0:13:23you'll be doing it every time you light that barbecue.
0:13:27 > 0:13:30Once the butter and sugar are creamed,
0:13:30 > 0:13:31it's in with four whole eggs.
0:13:31 > 0:13:35And a cheeky little trick to stop the eggs splitting
0:13:35 > 0:13:37is to add them one at a time,
0:13:37 > 0:13:38with a spoonful of flour.
0:13:38 > 0:13:40Now, into this mix,
0:13:40 > 0:13:42I'm just going to stick a couple more egg yolks.
0:13:42 > 0:13:44These will help enrich it
0:13:44 > 0:13:46and give it a lot more body.
0:13:46 > 0:13:49Then tip the rest of the flour in.
0:13:51 > 0:13:54I'm just going to bring this together to form a batter.
0:13:58 > 0:14:00Finally, the lush maple syrup.
0:14:02 > 0:14:04It's not the cheapest ingredient,
0:14:04 > 0:14:06but it tastes like nothing else,
0:14:06 > 0:14:09and a little bit of luxury goes a long way.
0:14:09 > 0:14:11And that's it.
0:14:11 > 0:14:13It really is that simple.
0:14:13 > 0:14:15Just whack it into a greased and lined tin.
0:14:15 > 0:14:17Pretty standard cake stuff so far.
0:14:17 > 0:14:20But this is where it gets interesting.
0:14:24 > 0:14:26This cake goes into the barbecue now.
0:14:26 > 0:14:29It's been on for a while, so there's lots of heat in here.
0:14:29 > 0:14:31I'm going to stick it on top of two house bricks,
0:14:31 > 0:14:33just to ensure that direct heat
0:14:33 > 0:14:36doesn't go straight to the bottom and it burns.
0:14:36 > 0:14:38It's going to take about one to two hours.
0:14:38 > 0:14:42The barbecue will give the cake a lovely smoky flavour.
0:14:42 > 0:14:44But don't worry if you haven't got a barbie.
0:14:44 > 0:14:46It works just as well in a normal oven.
0:14:48 > 0:14:50After a couple of hours of barbie baking,
0:14:50 > 0:14:53my maple cake is risen and golden.
0:14:57 > 0:14:59There you go. Look!
0:14:59 > 0:15:00It really does work.
0:15:00 > 0:15:02My bonkers barbecue cake.
0:15:02 > 0:15:05Smells amazing - smoky, mapley...
0:15:05 > 0:15:07really sweet.
0:15:10 > 0:15:12Look at that - it's cooked perfectly.
0:15:16 > 0:15:18That bonkers barbecue cake
0:15:18 > 0:15:20is proper lush!
0:15:29 > 0:15:32When you've got mates coming over for a barbie,
0:15:32 > 0:15:36it's all too easy just to stick some burgers and sausages on the grill.
0:15:36 > 0:15:38But I've got the most amazing barbecue recipe.
0:15:38 > 0:15:42And once you've tried it, you'll never look back.
0:15:42 > 0:15:44It starts with a very special piece of meat,
0:15:44 > 0:15:47so I've come to see my butcher, Andy...
0:15:47 > 0:15:49Hello, mate!
0:15:49 > 0:15:50- Tom, how are you?- Come here!
0:15:50 > 0:15:53..who's got just the thing I'm looking for.
0:15:53 > 0:15:55Take a look at this, Tom.
0:15:57 > 0:15:59Right, Tom. Jacob's ladders.
0:16:01 > 0:16:02That's a prepped Jacob's ladder.
0:16:02 > 0:16:05- So that's like a single portion? - It is indeed.
0:16:05 > 0:16:06I don't want a single portion.
0:16:06 > 0:16:08I didn't think you would!
0:16:08 > 0:16:10You young man from Gloucester!
0:16:10 > 0:16:13- I need a lump of meat! - This is the whole Jacob's ladder.
0:16:13 > 0:16:14Off the rib.
0:16:14 > 0:16:17This is actually the rib of beef.
0:16:17 > 0:16:19- So this bit here, fore rib of beef? - Correct.
0:16:19 > 0:16:21- Great for a roasting joint. - Absolutely.
0:16:21 > 0:16:24- Then it's using this bit up here. - For the Jacob's ladder.
0:16:24 > 0:16:25I'll have this piece, please.
0:16:25 > 0:16:27I'll tell you why I'm having that over that.
0:16:27 > 0:16:29It's cos that's bigger!
0:16:29 > 0:16:31- Going to go for that? - Yeah, give me the big bit!
0:16:31 > 0:16:33I'm going to cut this right off for you, Tom.
0:16:33 > 0:16:35Also known as beef short ribs,
0:16:35 > 0:16:38Jacob's ladder needs long, slow cooking,
0:16:38 > 0:16:40but it's well worth the wait.
0:16:40 > 0:16:43And there is your lovely Jacob's ladder.
0:16:43 > 0:16:46Nice piece of fat for flavour in the centre.
0:16:46 > 0:16:48There are your bones.
0:16:48 > 0:16:51It's beautiful. Keeping it on the bone, cooking it on the bone,
0:16:51 > 0:16:54will stop it shrinking as much and adds loads and loads of flavour.
0:16:54 > 0:16:57Lovely tender bits of beef there.
0:16:57 > 0:16:58This'll be great on a barbecue.
0:16:58 > 0:17:01Instead of pork ribs, it's beef ribs, innit?
0:17:01 > 0:17:04- Better value for money as well. - Is it really?- It is.
0:17:04 > 0:17:06It is if I nick it!
0:17:08 > 0:17:11Now, short rib is a right tasty cut of beef.
0:17:11 > 0:17:14It does require a bit of love and attention,
0:17:14 > 0:17:17but if you're looking for a real show-stopping bit of meat
0:17:17 > 0:17:20for a special barbecue, this is it.
0:17:23 > 0:17:25This is a three-day process
0:17:25 > 0:17:26and a real labour of love,
0:17:26 > 0:17:29but I promise you, it will be well worth your while.
0:17:29 > 0:17:32You'll never have had anything like this from a barbecue before.
0:17:32 > 0:17:35This dish will blow you away. It's amazing.
0:17:39 > 0:17:42It's all about packing the beef with layers of flavour,
0:17:42 > 0:17:45starting with my special barbecue dry cure.
0:17:45 > 0:17:47The base is good quality sea salt.
0:17:49 > 0:17:51The salt will draw a little bit of moisture from the beef,
0:17:51 > 0:17:53help to firm up its texture,
0:17:53 > 0:17:57and then allow all of the other spices to get into the beef,
0:17:57 > 0:17:58give it loads of flavour -
0:17:58 > 0:18:02smoky, herby, bit of spice. Amazing!
0:18:02 > 0:18:05Then in goes a good whack of cracked black pepper,
0:18:05 > 0:18:08smoked paprika, garlic powder
0:18:08 > 0:18:10and ground ginger.
0:18:10 > 0:18:12I love ground ginger.
0:18:12 > 0:18:16It's one of those spices that's got like a real dark heat.
0:18:16 > 0:18:18It works so well with beef.
0:18:18 > 0:18:20Celery salt, herbes de Provence
0:18:20 > 0:18:23and chilli powder are next to join the party.
0:18:23 > 0:18:24You can add more if you like.
0:18:25 > 0:18:28Or don't add it all if you don't like it too spicy.
0:18:28 > 0:18:30Along with some crushed coriander seeds.
0:18:30 > 0:18:33These little bad boys have amazing flavour.
0:18:33 > 0:18:36The moment they're crushed, loads of fragrance comes out.
0:18:36 > 0:18:37It's absolutely stunning.
0:18:37 > 0:18:40To get those spicy flavours right into the meat,
0:18:40 > 0:18:43it needs a good coating of the spice mix.
0:18:43 > 0:18:45Try not to breathe too much of it in!
0:18:45 > 0:18:47Make sure you get it on both sides.
0:18:52 > 0:18:54Then it's into the fridge overnight.
0:19:00 > 0:19:03By morning, the dry cure will have done its job.
0:19:03 > 0:19:06A quick rinse, and it's ready for the next layer of flavour.
0:19:08 > 0:19:10I'm going to slow-cook it
0:19:10 > 0:19:13in my ultimate smoky, sweet barbecue glaze.
0:19:13 > 0:19:16This is my English twist on the American barbecue sauce.
0:19:16 > 0:19:18Once you've learned how to make this,
0:19:18 > 0:19:20you'll be splashing it over
0:19:20 > 0:19:22everything you stick on the barbecue,
0:19:22 > 0:19:24not just this brilliant bit of beef.
0:19:27 > 0:19:32It starts by soaking tangy pickled onions and sweet, sticky dates
0:19:32 > 0:19:34in lovely dark stout,
0:19:34 > 0:19:35just brought to the boil.
0:19:38 > 0:19:40The dates and onions will soften slightly
0:19:40 > 0:19:42and take on the rich stout flavour.
0:19:45 > 0:19:47Whilst they get to know each other,
0:19:47 > 0:19:49mix together soft dark sugar...
0:19:50 > 0:19:52..Worcester sauce...
0:19:53 > 0:19:55..and good old English mustard.
0:19:56 > 0:19:59And then, for a triple hit of sticky sweetness,
0:19:59 > 0:20:02a very generous squeeze of runny honey...
0:20:02 > 0:20:04thick black treacle...
0:20:05 > 0:20:07..and golden syrup.
0:20:09 > 0:20:12Finally, a good whack of Tabasco,
0:20:12 > 0:20:14tomato puree and apple juice.
0:20:17 > 0:20:21Give the date, pickled onion and stout mixture a good blitz.
0:20:22 > 0:20:25Mix with the other ingredients, and you're done.
0:20:29 > 0:20:31I'm going to pour my barbecue glaze over the top of the beef.
0:20:31 > 0:20:33No need to worry about burning
0:20:33 > 0:20:36this delicious hunk of meat on the barbecue -
0:20:36 > 0:20:38it's slow-cooked in the oven first
0:20:38 > 0:20:41before going on to the barbie for a smoky finish.
0:20:41 > 0:20:43That'll gently cook the piece of beef.
0:20:43 > 0:20:45It'll get to the point where it falls off the bone.
0:20:45 > 0:20:48It'll be amazing - luscious, unctuous...
0:20:48 > 0:20:51Possibly one of the most delicious bits of beef ever.
0:20:52 > 0:20:56So that's 120 degrees for five to six hours.
0:21:15 > 0:21:16Amazing!
0:21:16 > 0:21:19It's been in for about six hours now.
0:21:19 > 0:21:22The meat's all cooked. It's come away from the bone.
0:21:22 > 0:21:23You can see it's beautiful.
0:21:23 > 0:21:26The smells that are coming off it are incredible.
0:21:26 > 0:21:28I'd happily dig into this right now,
0:21:28 > 0:21:30but the final stage on the barbecue tomorrow
0:21:30 > 0:21:33is going to add another layer of lush, smoky flavour.
0:21:33 > 0:21:36I'm going to leave it to cool down to room temperature.
0:21:36 > 0:21:38Then I'm going to stick it into the fridge overnight.
0:21:42 > 0:21:43A chill-out session in the fridge
0:21:43 > 0:21:46will help the beef hold its shape better on the barbie.
0:21:47 > 0:21:49By the day of the barbecue,
0:21:49 > 0:21:50you've done all the hard work.
0:21:50 > 0:21:54All that's left to do is to transfer the beef to a barbie-proof tray
0:21:54 > 0:21:56and we're good to go.
0:21:59 > 0:22:00I'm going to stick this onto the barbecue,
0:22:00 > 0:22:02and as it slowly reduces,
0:22:02 > 0:22:05it will intensify more and more,
0:22:05 > 0:22:08so it's going to have this wonderful mixture
0:22:08 > 0:22:13of a spicy and sweet and sticky, beefy barbecue glaze.
0:22:15 > 0:22:18This bad-boy beef just needs to slowly warm through
0:22:18 > 0:22:21and take on that smoky barbecue flavour.
0:22:26 > 0:22:28Just baste it from time to time,
0:22:28 > 0:22:31till it's got a lush, sticky glaze.
0:22:33 > 0:22:35And whilst that happens,
0:22:35 > 0:22:37I'm going to knock up a warm tomato salad
0:22:37 > 0:22:39that'll go brilliantly with my beef.
0:22:44 > 0:22:46Now, I'm not really a salad kind of guy,
0:22:46 > 0:22:48so if I'm going to have one,
0:22:48 > 0:22:51it's got to be big, robust and really blokey.
0:22:51 > 0:22:55So I'm going to serve mine with some beef dripping dressing.
0:22:56 > 0:22:58You can buy dripping from any good butcher's,
0:22:58 > 0:23:02and I think it makes a great meaty alternative to olive oil.
0:23:02 > 0:23:04Going to melt it in a pan.
0:23:07 > 0:23:08And stick it on a gentle heat.
0:23:11 > 0:23:12Then the tomatoes.
0:23:12 > 0:23:14I'm using heritage ones,
0:23:14 > 0:23:17but most supermarkets stock a good range of tomatoes now.
0:23:17 > 0:23:19So just see what takes your fancy.
0:23:20 > 0:23:22Keep them quite chunky,
0:23:22 > 0:23:24otherwise they break down and go to a little bit of a pulp,
0:23:24 > 0:23:26and that's not what we're looking for.
0:23:26 > 0:23:29Then good old English onions,
0:23:29 > 0:23:31sliced as finely as you can.
0:23:31 > 0:23:33And lemon thyme.
0:23:33 > 0:23:34I love lemon thyme. It's fantastic.
0:23:34 > 0:23:37It's just like normal thyme, except a little bit more fragrant,
0:23:37 > 0:23:39but maybe not quite as powerful.
0:23:39 > 0:23:41Goes beautiful with a salad.
0:23:41 > 0:23:43No need to chop it -
0:23:43 > 0:23:45just pull the leaves off the stem.
0:23:45 > 0:23:47Two things for me that make tomatoes amazing...
0:23:49 > 0:23:51..salt and warmth.
0:23:51 > 0:23:54So I'm adding a good whack of sea salt.
0:23:54 > 0:23:55And what'll happen is that salt
0:23:55 > 0:23:58will draw loads of moisture from the tomatoes,
0:23:58 > 0:24:01and help to intensify the flavour of the flesh.
0:24:01 > 0:24:03And whilst that happens,
0:24:03 > 0:24:05I'm going to make my favourite part of the salad -
0:24:05 > 0:24:07the croutons.
0:24:07 > 0:24:08I'm using sourdough bread
0:24:08 > 0:24:11and some of the dripping I'm warming for my dressing.
0:24:11 > 0:24:16These are going to be the most amazing beef-flavoured croutons.
0:24:16 > 0:24:19Almost like the ultimate in fried bread.
0:24:20 > 0:24:22Tear up the bread into even pieces,
0:24:22 > 0:24:25and give them a good drizzle of the warm dripping.
0:24:29 > 0:24:31Croutons and beef dripping.
0:24:31 > 0:24:34Do you know what? I reckon that could sort out any salad.
0:24:34 > 0:24:38They just go into a hot oven for five to ten minutes
0:24:38 > 0:24:40till they're golden and crispy.
0:24:40 > 0:24:42Every salad
0:24:42 > 0:24:44needs a bit of green stuff.
0:24:44 > 0:24:46I'm going to use some chives
0:24:46 > 0:24:48and the back end of some spring onions.
0:24:48 > 0:24:50Don't throw the green ends away -
0:24:50 > 0:24:52they're packed full of flavour.
0:24:52 > 0:24:53Just chop them up nice and fine.
0:24:53 > 0:24:55I know it looks really cheffy
0:24:55 > 0:24:57to chop everything really small and fine,
0:24:57 > 0:24:59but every mouthful you'll get,
0:24:59 > 0:25:03you'll have some spring onion, some chives, everything that's going on.
0:25:03 > 0:25:06It's really important that you practise your knife skills.
0:25:10 > 0:25:11OK.
0:25:11 > 0:25:13The beef dripping croutons are ready.
0:25:13 > 0:25:15They're really nice and crispy.
0:25:15 > 0:25:18The smell of the best roast beef ever.
0:25:19 > 0:25:21Quick season, and they're done.
0:25:22 > 0:25:25The salt has worked its magic on my tomatoes and onions.
0:25:25 > 0:25:27They just need draining
0:25:27 > 0:25:30and sticking in the oven for a few minutes to warm through.
0:25:33 > 0:25:37Giving me enough time to check on my barbecue beef ribs
0:25:37 > 0:25:38before my mates arrive.
0:25:52 > 0:25:54Right then, I'm going to finish off the salad.
0:25:54 > 0:25:56I need a volunteer. That's you.
0:25:56 > 0:25:58LAUGHTER
0:25:59 > 0:26:01Just keep basting it.
0:26:01 > 0:26:04It's only taken three days to get here - don't burn it!
0:26:04 > 0:26:06TOM CHUCKLES
0:26:17 > 0:26:20You can see just a little bit of steam coming off the tomatoes.
0:26:22 > 0:26:24Just warmed through. They're fantastic.
0:26:25 > 0:26:27Time to layer my salad.
0:26:27 > 0:26:29First the tomatoes...
0:26:29 > 0:26:32I can already tell by the smell how fantastic this is going to taste.
0:26:32 > 0:26:35I've also roasted some sweet red onions
0:26:35 > 0:26:37and they go in with the spring onions.
0:26:37 > 0:26:40The crunch - the beefy croutons.
0:26:40 > 0:26:43Finally, my dripping dressing.
0:26:43 > 0:26:47It's just one part vinegar. I like to use Cabernet Sauvignon vinegar,
0:26:47 > 0:26:51as it's lovely and sweet, but balsamic would do the job.
0:26:51 > 0:26:55Then it's three parts of the beefy, warm dripping.
0:26:56 > 0:26:57Salt...
0:26:57 > 0:27:00couple of turns of black pepper,
0:27:00 > 0:27:01chives...
0:27:01 > 0:27:03And for my final hit of onion,
0:27:03 > 0:27:06some toasted onion seeds.
0:27:06 > 0:27:09And give the dressing just a good mix.
0:27:12 > 0:27:13Drizzle over the salad...
0:27:15 > 0:27:17..and we're done.
0:27:18 > 0:27:21Right, that's my proper man's salad done.
0:27:21 > 0:27:23Time to check my ribs.
0:27:28 > 0:27:30OOHS AND AAHS
0:27:33 > 0:27:35- It smells fantastic!- I know.
0:27:35 > 0:27:38It's a three-day process,
0:27:38 > 0:27:40but it is very easy. Even Nicky could do it.
0:27:40 > 0:27:41No!
0:27:41 > 0:27:45Come on, then. Pass me some plates down.
0:27:45 > 0:27:48Proper man's salad, that's what we've got.
0:27:49 > 0:27:51Enjoy the sunshine!
0:27:51 > 0:27:53What could be better on a warm summer's day
0:27:53 > 0:27:55than firing up the grill
0:27:55 > 0:27:58and digging into some right tasty food with your mates?
0:27:58 > 0:28:01Makes a change from burnt burgers, doesn't it, James?
0:28:01 > 0:28:03Very nice, mate. Thank you.
0:28:06 > 0:28:08Next time, I'm pushing the boat out
0:28:08 > 0:28:10with extra-special celebratory dishes.
0:28:10 > 0:28:12Chin-chin!
0:28:12 > 0:28:16From dead decadent treats like my crispy roast duck...
0:28:16 > 0:28:18Absolutely fantastic!
0:28:18 > 0:28:22..to a stunning boozy dessert that's so simple to make.
0:28:22 > 0:28:24Now, that is an amazing way to book-end a meal!
0:28:32 > 0:28:35Subtitles by Red Bee Media Ltd