0:00:02 > 0:00:05- A portion of chips. The pork is a la carte.- Thank you.
0:00:05 > 0:00:06I'm Tom Kerridge.
0:00:09 > 0:00:13I run the only pub in the UK with two Michelin stars.
0:00:13 > 0:00:15- Lamb in, please, Ant.- OK.
0:00:15 > 0:00:17How long on lamb, Ant?
0:00:17 > 0:00:21The great British pub. This is what we Brits do best.
0:00:21 > 0:00:22Keep it coming, yeah?
0:00:24 > 0:00:28And I want to show you how to cook pub classics in 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 > 0:00:43You shouldn't complicate food. You should just keep it nice and simple.
0:00:45 > 0:00:50It's about good food, prepared 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.
0:01:03 > 0:01:05- Chin-chin.- That was a good day.
0:01:05 > 0:01:09In this episode, I'm going all-out and making extra special dishes
0:01:09 > 0:01:12that are spot-on for any celebration.
0:01:12 > 0:01:14If you serve this to your family and friends,
0:01:14 > 0:01:17they're going to be in for a right treat.
0:01:17 > 0:01:21I'm cooking up one of my ultimate roasts - delicious crispy duck.
0:01:21 > 0:01:23Absolutely fantastic.
0:01:23 > 0:01:25Real decadent treats, like deep-fried oysters.
0:01:25 > 0:01:28This is oysters for beginners, this.
0:01:28 > 0:01:30A dish perfect for a special night in -
0:01:30 > 0:01:33spiced monkfish with an awesome aubergine puree.
0:01:33 > 0:01:35And that, boys and girls, is how to treat
0:01:35 > 0:01:39your other half - and yourself - properly.
0:01:39 > 0:01:42All of that, topped off with a dead-easy dessert,
0:01:42 > 0:01:44my boozy gin and tonic granita.
0:01:44 > 0:01:47It's an amazing way to book-end a meal.
0:01:48 > 0:01:52But first, an excellent starter that's quick and simple to whip up
0:01:52 > 0:01:56and has a special secret weapon - my fantastic duck egg dressing.
0:02:01 > 0:02:05I, like every chef, love using asparagus.
0:02:05 > 0:02:07It's got a wonderful, elegant flavour.
0:02:07 > 0:02:09I'm starting by peeling the asparagus
0:02:09 > 0:02:14because it gets rid of that sometimes harsh, bitter taste you can get from the skin.
0:02:14 > 0:02:17Also, it's a bit cheffy and looks nice, too.
0:02:17 > 0:02:20A little tip for peeling asparagus is using an upturned bowl
0:02:20 > 0:02:22to rest the asparagus on.
0:02:22 > 0:02:25That way you've got less chance of snapping the stalk.
0:02:25 > 0:02:29Next, remove the woody ends, so you're left with the lovely, sweet stalks.
0:02:30 > 0:02:34Normally with asparagus, a lot of people will cook it, boiling it in water
0:02:34 > 0:02:36or steaming it.
0:02:36 > 0:02:39I'm going to do it with some butter and some water.
0:02:39 > 0:02:42The benefit of cooking asparagus this way is
0:02:42 > 0:02:44that there's so little water in the pan
0:02:44 > 0:02:47that the asparagus water actually comes out.
0:02:47 > 0:02:50It cooks itself almost in its own juices.
0:02:51 > 0:02:53Let them cook for two to three minutes.
0:02:53 > 0:02:57Traditionally, you'd serve asparagus with hollandaise
0:02:57 > 0:02:59but I'm going to make my ultimate salad dressing
0:02:59 > 0:03:01with duck eggs through it.
0:03:03 > 0:03:06This dressing is like a mix of hollandaise, salad cream and mayonnaise,
0:03:06 > 0:03:08all rolled into one.
0:03:08 > 0:03:12It's proper lush, smothered over ham salad or smoked fish
0:03:12 > 0:03:15and it'll work perfectly with the beautiful freshness of the asparagus.
0:03:17 > 0:03:21Start by separating four duck egg yolks into a bowl.
0:03:21 > 0:03:24Duck eggs are brilliant for special occasions.
0:03:24 > 0:03:26Their yolks are much richer than hen's,
0:03:26 > 0:03:30producing a creamier, more luxurious taste.
0:03:32 > 0:03:37Next add in 50ml of water and 100ml of white wine vinegar.
0:03:40 > 0:03:44A quarter teaspoon of smoked paprika gives a sweet, smoky edge to the dressing
0:03:44 > 0:03:49and a teaspoon of mustard powder adds a little kick.
0:03:50 > 0:03:54Then in with a teaspoon of sugar and season with a pinch of salt.
0:03:55 > 0:03:58Place the bowl over boiling water and whisk.
0:04:04 > 0:04:06When the eggs are cooked and it's nicely thickened,
0:04:06 > 0:04:09pour in 100ml of double cream
0:04:09 > 0:04:12and finely grate two hard-boiled duck eggs into the bowl.
0:04:12 > 0:04:15This gives the dressing fantastic texture.
0:04:18 > 0:04:21Two tablespoons of chopped capers gives the dressing tartness
0:04:21 > 0:04:24and also cuts through the richness of the eggs and cream.
0:04:27 > 0:04:30For a lush, fresh finish to my salad dressing,
0:04:30 > 0:04:32I'm adding in chopped parsley.
0:04:33 > 0:04:36When the asparagus is just soft to the touch you know it's cooked.
0:04:36 > 0:04:41Take a few spears out, place them on your plate,
0:04:41 > 0:04:44dress the dish with my ultimate salad dressing.
0:04:44 > 0:04:50And that's a simple, elegant starter with a rich, creamy dressing
0:04:50 > 0:04:52for that little bit of indulgence.
0:04:59 > 0:05:03When it comes to celebrations, it's the perfect time to go all-out
0:05:03 > 0:05:04and try something new.
0:05:04 > 0:05:08If you've never roasted a whole duck before, give it a go.
0:05:08 > 0:05:13Not only is it ideal for a special occasion, it's dead simple.
0:05:18 > 0:05:21Duck for me is one of the most fantastic meats.
0:05:21 > 0:05:25It can take so much flavour and it's perfect for slow-roasting.
0:05:26 > 0:05:28I'm just going to remove the wings
0:05:28 > 0:05:33and then any of the excess from the bottom, here.
0:05:33 > 0:05:36Your butcher can also do this for you
0:05:36 > 0:05:40and by cutting off this section, it helps to remove fat from the cavity,
0:05:40 > 0:05:43which reduces the amount of unwanted fat during cooking.
0:05:43 > 0:05:47I'm going to put a few little pierce marks in the skin,
0:05:47 > 0:05:51just so that when I slow-roast it, the fat begins to render out
0:05:51 > 0:05:52and can easily escape.
0:05:52 > 0:05:58I'm now going to give this duck a little bit of an Asian twist
0:05:58 > 0:06:01using some Szechuan pepper.
0:06:04 > 0:06:06This tastes nothing like pepper.
0:06:06 > 0:06:09It's actually dried ash plant berries.
0:06:09 > 0:06:13Loads of beautiful smells and aromas coming into the room.
0:06:13 > 0:06:18It's floral and lemony and creates an awesome tingling sensation in the mouth.
0:06:18 > 0:06:21And I'm going to rub it onto my duck.
0:06:21 > 0:06:25Now I'm going to put this into an oven at about 200 degrees centigrade
0:06:25 > 0:06:27for 20 to 25 minutes.
0:06:27 > 0:06:30That'll get the skin nice, crispy and golden.
0:06:33 > 0:06:37Then after that 25 minutes, turn the oven down to 120 degrees
0:06:37 > 0:06:41and the duck will continue to cook for about 2.5 hours
0:06:41 > 0:06:43until tender and lush.
0:06:45 > 0:06:51But every 20 minutes, it's important to baste the duck in its own juices.
0:06:51 > 0:06:53Just regenerate flavour.
0:06:53 > 0:06:55Everything that's being dripped out of the duck
0:06:55 > 0:06:58is then being kind of fed back onto it.
0:06:58 > 0:07:02Back into the oven and then we'll do the same process again
0:07:02 > 0:07:05and again until the duck is beautifully cooked.
0:07:07 > 0:07:10As I'm roasting a duck, it would be rude not to make pancakes.
0:07:11 > 0:07:13Mine are dead easy, lovely and fluffy
0:07:13 > 0:07:15and because they're made with potato,
0:07:15 > 0:07:18they're more substantial for a main.
0:07:18 > 0:07:21Now, this mash has been made with baked potatoes
0:07:21 > 0:07:23rather than boiled.
0:07:23 > 0:07:25That way, it hasn't taken on too much moisture.
0:07:27 > 0:07:31To that I'm adding 75g of plain flour and a teaspoon of baking powder.
0:07:32 > 0:07:37175ml of milk and two eggs bring this batter together.
0:07:37 > 0:07:40Now it's important to gently combine the mix.
0:07:42 > 0:07:44I'm not going to work it too much,
0:07:44 > 0:07:47just in case the glutens in the flour go too tight
0:07:47 > 0:07:49and I end up with really tough little pancakes.
0:07:51 > 0:07:53There's a few little lumps and bumps in it but that's OK.
0:07:53 > 0:07:56Now let the batter sit for about an hour,
0:07:56 > 0:07:59so the glutens have a chance to chillaxo-relaxo.
0:07:59 > 0:08:02And don't forget to keep basting your duck.
0:08:04 > 0:08:08To cook the pancakes, start with a little drizzle of vegetable oil
0:08:08 > 0:08:09in a non-stick pan.
0:08:09 > 0:08:13I'm just going to gently put about a spoon per pancake.
0:08:16 > 0:08:20You can see they're ready to flip over when all the air bubbles start to pop.
0:08:24 > 0:08:27These will now sit happily in a low oven until serving time.
0:08:29 > 0:08:31So my duck's been in about two and a half hours.
0:08:31 > 0:08:33It's time to take a look.
0:08:33 > 0:08:35HE CHUCKLES
0:08:35 > 0:08:37Absolutely fantastic.
0:08:37 > 0:08:41You can see the skin's nice and crispy.
0:08:41 > 0:08:44Simply remove the roasting rack and drain away the fat.
0:08:44 > 0:08:47Just leaving a little coating on the bottom of the pan.
0:08:49 > 0:08:55To finish this, we're going to pour some of this beautiful clear runny honey over the top of the duck.
0:08:55 > 0:08:58This will create a wonderful sticky glaze.
0:08:59 > 0:09:02Then it goes back into the oven at a slightly higher temperature
0:09:02 > 0:09:05for about five minutes.
0:09:05 > 0:09:08Then we're going to baste it and we're going to repeat this process
0:09:08 > 0:09:11four or five times, just until the honey is caramelised.
0:09:13 > 0:09:16I know it's a lot of effort but I promise it will be worth it.
0:09:18 > 0:09:22The duck's been in the oven for about 15 minutes.
0:09:22 > 0:09:26I'm just going to give it a good splash of soy sauce.
0:09:29 > 0:09:31And then a wonderful baste.
0:09:31 > 0:09:35I'm just going to leave it to rest now for about 20 minutes.
0:09:36 > 0:09:40To finish, I'm going to serve my duck and pancakes with a helping of greens
0:09:40 > 0:09:44and braised Little Gem lettuces do the job perfectly.
0:09:44 > 0:09:46Lettuce is much more than a salad item.
0:09:46 > 0:09:50If you think of it as a vegetable, you get a lot more use out of them.
0:09:50 > 0:09:53Just heat up a little stock and butter in a pan,
0:09:53 > 0:09:56add in some lemon peel and some thyme leaves
0:09:56 > 0:09:59and cook the halved Little Gems core-side down.
0:09:59 > 0:10:02So that's the bit you're looking at cooking and softening.
0:10:04 > 0:10:07I'm not really a salad kind of guy.
0:10:08 > 0:10:11So the best way of serving lettuce for me
0:10:11 > 0:10:14is cooking it in stock and butter.
0:10:16 > 0:10:18Braised lettuce tastes wonderful and fresh
0:10:18 > 0:10:20and literally takes minutes to cook.
0:10:22 > 0:10:24I'm going to pop that onto the plate.
0:10:30 > 0:10:34For me, that is the perfect way of serving a roast duck.
0:10:34 > 0:10:38If you serve this to your family and friends as a meal,
0:10:38 > 0:10:40they're going to be in for a right treat.
0:10:49 > 0:10:53Cooking with the best ingredients is a proper way to treat yourself.
0:10:53 > 0:10:56- Hello, there, chief.- Hello, there. - How are you?
0:10:56 > 0:10:59- Could I get 12 of your finest rock oyster, please?- Certainly.
0:10:59 > 0:11:04Oysters are one of those ingredients that really make a celebration feel momentous
0:11:04 > 0:11:07and here in Whitstable there's a truckload of them.
0:11:07 > 0:11:10Served raw, they might not be everyone's cup of tea
0:11:10 > 0:11:14but I'm going to be deep-frying these bad boys in a delicious batter
0:11:14 > 0:11:16and serving them with something special.
0:11:16 > 0:11:18Knock, knock.
0:11:18 > 0:11:19- Oi.- Steve, how are you doing? - Hello, Tom.
0:11:19 > 0:11:21- Are you all right? - Yeah, yeah.
0:11:21 > 0:11:23So I've come to see my mate Steve Harris,
0:11:23 > 0:11:26who owns the outstanding Sportsman pub.
0:11:26 > 0:11:29He's famed for his use of local seaweed in his dishes
0:11:29 > 0:11:32and today, that's what I'm after for my oysters,
0:11:32 > 0:11:36so we're heading straight to the beach to fill up.
0:11:38 > 0:11:41Right, so we use this stuff, which is fresh - it's actually growing here.
0:11:41 > 0:11:45- And it's called gutweed. Nice name. - Gutweed.- Yeah.
0:11:45 > 0:11:50Look, if you smell that, you get that lovely kind of sea...
0:11:50 > 0:11:53They call it ozone. It's very salty.
0:11:53 > 0:11:55But can you get instantly that...?
0:11:55 > 0:11:59- Oh, it's amazing.- Isn't it amazing? - Yeah, it's beautiful.
0:11:59 > 0:12:02What blew my mind - this has been on the beach for hundreds of years
0:12:02 > 0:12:04and it's never become part of English cookery.
0:12:04 > 0:12:08And I had to go to Japan and come back here and realise,
0:12:08 > 0:12:13- "My God, it's all over my beach." - It's right here on your doorstep.
0:12:17 > 0:12:20Right, then, Steve, I think this is perfect for some seaweed mayonnaise
0:12:20 > 0:12:23- and some oyster fritters.- Lovely.
0:12:23 > 0:12:25- There's loads of it! - THEY LAUGH
0:12:25 > 0:12:27There's loads of it!
0:12:30 > 0:12:33Whilst Steve lends a hand prepping those awesome oysters,
0:12:33 > 0:12:36I'm starting on the magic ingredient for my mayonnaise.
0:12:36 > 0:12:40I'm just going to squeeze out this gutweed.
0:12:40 > 0:12:43- Do you want these just opened in here?- Just opened into there.
0:12:43 > 0:12:45And we can keep the juice as well, if you like.
0:12:46 > 0:12:50To make mayo, into the seaweed I'm adding two yolks,
0:12:50 > 0:12:53a squeeze of wasabi and a splash of rice wine vinegar.
0:12:57 > 0:13:00So this is that kind of Japanese influence.
0:13:00 > 0:13:05So the idea of the wasabi and the rice wine vinegar follows it through.
0:13:05 > 0:13:07If you can't get hold of gutweed,
0:13:07 > 0:13:10you can always use nori seaweed, you know, the dried stuff.
0:13:10 > 0:13:12- You buy those sheets.- Yeah.
0:13:12 > 0:13:18Into the whizzed-up seaweed mix, blend in 250ml of vegetable oil.
0:13:18 > 0:13:22This is perfect because it's neutral in flavour
0:13:22 > 0:13:25and doesn't overpower the taste of the amazing seaweed.
0:13:25 > 0:13:26That looks great.
0:13:26 > 0:13:29- Have a little try of that.- Wow.
0:13:32 > 0:13:34- I think that could do with a pinch, don't you?- That's sensational.
0:13:34 > 0:13:37You should come here more often, Tom.
0:13:39 > 0:13:42- Love it.- So shall we get these oysters frying?
0:13:43 > 0:13:45Well, sticking it into the flour
0:13:45 > 0:13:50- will allow the batter to stick nicely.- OK.
0:13:50 > 0:13:53- And that batter, what's...? - It's a very simple batter.
0:13:53 > 0:13:57It's just flour, warm milk and fresh yeast.
0:13:58 > 0:14:00- I made it about an hour ago. - So it's really active.
0:14:00 > 0:14:02Really active, really bubbly.
0:14:02 > 0:14:05Into the deep-fat fryer.
0:14:05 > 0:14:09Let it kind of set so that it floats.
0:14:09 > 0:14:13Because otherwise they'll stick to the bottom when you drop them in.
0:14:13 > 0:14:16- That looks great.- This is oysters for beginners, this.- Yeah, yeah.
0:14:16 > 0:14:19- So many people don't like them raw, do they, or fresh?- No.
0:14:19 > 0:14:20That's often the problem.
0:14:20 > 0:14:23This way they can think of them as kind of like a seafoody chicken nugget.
0:14:23 > 0:14:26So you're going to dip them in the mayonnaise?
0:14:26 > 0:14:28Yeah, we'll dip them in the mayonnaise.
0:14:30 > 0:14:32To finish, I'm seasoning with sea salt
0:14:32 > 0:14:36and crushing over seaweed that Steve has dried himself.
0:14:36 > 0:14:38- Little bit of that on the top. - Yeah, lovely.
0:14:38 > 0:14:40- Will be lovely, that, won't it? - Yeah.
0:14:40 > 0:14:45And who better to get the verdict from than some tourists from Belgium,
0:14:45 > 0:14:48who have travelled all the way to visit Steve's pub?
0:14:49 > 0:14:51Come on in, guys, come on in. Come on in, come on in.
0:14:51 > 0:14:54- What are these?- So these are Whitstable oysters from the area
0:14:54 > 0:14:57- and then a mayonnaise made with seaweed.- OK!
0:14:57 > 0:15:00- Mmm! - LAUGHTER
0:15:00 > 0:15:04- So you need to stop them... - Mm! It's very good.- That's nice.
0:15:05 > 0:15:08- It's good, isn't it? - Very good.
0:15:08 > 0:15:11Washed down with a glass of cold champagne,
0:15:11 > 0:15:13absolutely perfect.
0:15:14 > 0:15:17This is what celebrating is all about -
0:15:17 > 0:15:22top-notch, lush ingredients, indulged in once in a while.
0:15:22 > 0:15:24- Job well done, chief. - Yeah. Cheers, Tom.
0:15:24 > 0:15:28So next time I'm down on the beach, I know where your secret is.
0:15:35 > 0:15:40This next recipe is perfect for spoiling a special someone in your life.
0:15:41 > 0:15:43The preparation takes a little love and care
0:15:43 > 0:15:47but when you taste the results you'll be pleased you made the effort.
0:15:53 > 0:15:57The perfect partner for my Moroccan inspired monkfish
0:15:57 > 0:16:01is an incredible-tasting puree that I've been making for years
0:16:01 > 0:16:02using aubergines.
0:16:02 > 0:16:05Now, this is quite a cool way to cook them.
0:16:05 > 0:16:09This intense flavour you get from aubergine here is just amazing.
0:16:09 > 0:16:11That burning process gives
0:16:11 > 0:16:14a really nice kind of smoky flavour and edge
0:16:14 > 0:16:16that goes all the way through the aubergine.
0:16:16 > 0:16:20I remember when I was about 18 at catering college
0:16:20 > 0:16:22and I'd come home and make things for my mum
0:16:22 > 0:16:24and do like something with a garlic sauce.
0:16:24 > 0:16:28I put so much garlic in it that I always remember my mum saying,
0:16:28 > 0:16:30"Why does it taste so much of garlic?"
0:16:30 > 0:16:35I didn't listen to my mum and I just want everything to taste exactly of what it is.
0:16:37 > 0:16:41After about five to ten minutes, the skin will be nicely charred,
0:16:41 > 0:16:45so transfer the aubergines to a hot oven for 40 minutes.
0:16:52 > 0:16:54Once the aubergines are lovely and soft in the centre,
0:16:54 > 0:16:56scoop out all of the flesh.
0:16:57 > 0:16:58I'm going to chop the aubergine.
0:16:58 > 0:17:01Now, it's really important to do this process with a knife
0:17:01 > 0:17:04and not just stick it in a food processor,
0:17:04 > 0:17:06like I'm sure you'll be tempted to do.
0:17:06 > 0:17:12The problem with a food processor is it will emulsify the waters into the aubergine puree.
0:17:12 > 0:17:14What I'm trying to do here is chop it nice and finely
0:17:14 > 0:17:17but still give it enough space for the water to escape.
0:17:18 > 0:17:21It's all about getting rid of that excess moisture.
0:17:21 > 0:17:23It is worth doing.
0:17:24 > 0:17:29You can already see that there's liquid beginning to drip out.
0:17:31 > 0:17:33Now, this needs to sit in the fridge overnight
0:17:33 > 0:17:36to give the water a good chance to escape.
0:17:37 > 0:17:42I'm flavouring my puree and monkfish with cumin and coriander seeds.
0:17:42 > 0:17:44Toasting these intensifies their flavour,
0:17:44 > 0:17:46so it's well worth doing.
0:17:46 > 0:17:50I like to roast them in the oven so they cook evenly.
0:17:52 > 0:17:54And then every minute or two, give them a quick toss.
0:17:56 > 0:17:59And in five minutes, they'll be beautiful and golden.
0:17:59 > 0:18:01Then they're ready for a good grinding.
0:18:03 > 0:18:04This is a spice grinder.
0:18:04 > 0:18:07Now, you could so this in a mortar and pestle if you wanted.
0:18:12 > 0:18:14Wow!
0:18:14 > 0:18:16The smell that comes off that is amazing.
0:18:16 > 0:18:19It's really fragrant of loads of toasted spice.
0:18:20 > 0:18:25Cooking the spice mix out in olive oil releases even more flavour,
0:18:25 > 0:18:27which the drained aubergine then absorbs.
0:18:28 > 0:18:33Just as it's warming through, I'm going to pour in double cream.
0:18:36 > 0:18:37You're looking for a really nice,
0:18:37 > 0:18:43almost mashed-potato kind of texture and look to it.
0:18:43 > 0:18:45So I've got spice, richness from the cream
0:18:45 > 0:18:48and all it needs now is an acidic kick
0:18:48 > 0:18:52from the juice and zest of one lemon and then a good season.
0:18:52 > 0:18:54And a sneaky taste.
0:18:56 > 0:18:57That's amazing.
0:18:57 > 0:19:01And it's going to be even better with its partner in crime,
0:19:01 > 0:19:03a beautiful piece of fish.
0:19:03 > 0:19:05I like using monkfish.
0:19:05 > 0:19:09It's got a wonderful, meaty texture to it,
0:19:09 > 0:19:12so it's all right, blokes - pretend it's a steak.
0:19:12 > 0:19:14I'm going to cook it in a frying pan
0:19:14 > 0:19:17and treat it exactly like it was a fillet steak.
0:19:19 > 0:19:21Dust each piece of fish
0:19:21 > 0:19:25in that fantastic leftover ground cumin and coriander.
0:19:25 > 0:19:27This spice mix actually isn't hot.
0:19:27 > 0:19:30It just adds a wonderful warmth and fragrance
0:19:30 > 0:19:33that goes really well with a meaty piece of fish.
0:19:33 > 0:19:36Now place the monkfish into a hot frying pan
0:19:36 > 0:19:37with a little olive oil.
0:19:37 > 0:19:41Another good trick to remember is don't overfill your pan.
0:19:41 > 0:19:44If you have too many things in it, it causes steam
0:19:44 > 0:19:46and it won't crisp up or colour nicely.
0:19:46 > 0:19:50Big pan like this, plenty of room - nice.
0:19:51 > 0:19:54When it's looking golden and crispy, add a knob of butter.
0:19:54 > 0:20:00It actually cools the pan down and gently helps to cook the fish.
0:20:00 > 0:20:03And then like any good steak, you need to give it a good basting.
0:20:07 > 0:20:09A squeeze of lemon juice adds a bit of zing.
0:20:11 > 0:20:15And in only six to eight minutes, this delicious bit of fish is cooked.
0:20:21 > 0:20:24Whilst they're resting, I'm going to get on and make a nice salsa to go with it.
0:20:27 > 0:20:29You can whip this salsa up in minutes.
0:20:29 > 0:20:33All it takes is chopped salty olives, acidic capers...
0:20:33 > 0:20:37and the lovely savoury flavour we're going to get from these bad boys -
0:20:37 > 0:20:39salted anchovies.
0:20:42 > 0:20:44Red chilli adds spice and heat
0:20:44 > 0:20:48and chopped parsley gives a lovely clean herbiness to the salsa.
0:20:49 > 0:20:51A good squeeze of lemon juice.
0:20:55 > 0:20:58That's going to go so well with this fish.
0:20:59 > 0:21:01The aubergine puree is nice and warm.
0:21:02 > 0:21:04Rested monkfish.
0:21:06 > 0:21:07That looks so beautiful.
0:21:09 > 0:21:10A little twist of salt.
0:21:11 > 0:21:13And then stick it on top of the aubergine.
0:21:20 > 0:21:21The dressing.
0:21:23 > 0:21:26To finish, a few celery leaves add a wonderful freshness.
0:21:26 > 0:21:33And that, boys and girls, is how to treat your other half - and yourself - properly.
0:21:45 > 0:21:47I am a massive lover of gin,
0:21:47 > 0:21:50so I'm here in the Portobello Road here in West London
0:21:50 > 0:21:53and I'm going to the Ginstitute to meet Jake,
0:21:53 > 0:21:55who knows everything there is to know about gins.
0:21:57 > 0:21:59Gin is an excellent ingredient to cook with.
0:21:59 > 0:22:02I like to poach rhubarb and summer fruits in it.
0:22:03 > 0:22:07But today, I'm looking for a bottle to use in a gin and tonic granita.
0:22:09 > 0:22:10This place is amazing.
0:22:10 > 0:22:14And hopefully, Jake can sort me out and teach me a few things.
0:22:14 > 0:22:17So what is gin and how is it made?
0:22:17 > 0:22:21In a nutshell, when you make gin, you start with a blank canvas of an alcohol
0:22:21 > 0:22:24and then you take botanicals, which are plants -
0:22:24 > 0:22:28something naturally occurring - a seed, a nut, a berry, a root -
0:22:28 > 0:22:30and we soak those in the alcohol
0:22:30 > 0:22:33and then re-distil it and then what comes out the end is London dry gin.
0:22:33 > 0:22:39The most important ingredient that all gins must contain is juniper.
0:22:39 > 0:22:41If you take one out and rub it between your fingers,
0:22:41 > 0:22:43- you'll feel the oil coming off it. - Yeah.
0:22:43 > 0:22:47- And if you smell that oil on your fingers, that is the smell of gin.- Yeah.
0:22:47 > 0:22:50So juniper berries are crucial
0:22:50 > 0:22:54but it's the other ingredients that make each brand and bottle of gin unique.
0:22:54 > 0:22:59I can see you've got things like nutmeg or allspice or liquorice.
0:22:59 > 0:23:01Yeah, you can distil anything you can get your hands on.
0:23:01 > 0:23:05Jake makes a variety of gins,
0:23:05 > 0:23:07so has a massive range of distillations,
0:23:07 > 0:23:09which I'm dying to have a taste of.
0:23:09 > 0:23:12You can try them and see the different levels of intensity.
0:23:12 > 0:23:15Whoa! That is lush.
0:23:15 > 0:23:17I think you're going to like this one.
0:23:17 > 0:23:22- No way! That's Worcester sauce. - That's exactly right.
0:23:23 > 0:23:24Whoa!
0:23:25 > 0:23:27Another flavour which might interest you - fennel.
0:23:30 > 0:23:31That dried apple is brilliant.
0:23:31 > 0:23:34- This is the tea.- Oh, my God!
0:23:34 > 0:23:37Yeah, it's like a cup of tea but like...
0:23:37 > 0:23:39It's like the best cup of tea ever.
0:23:41 > 0:23:43But I'm here to find a gin to use in my granita
0:23:43 > 0:23:46and I think Jake's London dry will do the job.
0:23:48 > 0:23:50What makes his special blend stand out is
0:23:50 > 0:23:53a carefully chosen recipe of nine botanicals.
0:23:53 > 0:23:56That is absolutely lovely, that.
0:23:56 > 0:23:59You get that gin start and then you do get a big citrus hit.
0:23:59 > 0:24:03This is going to be perfect for me to make a gin and tonic granita.
0:24:05 > 0:24:10Now I've got my bottle, I'm going to show you how to create a show-stopping dessert.
0:24:10 > 0:24:12If you've indulged in a rich meal
0:24:12 > 0:24:16and all you want is something light but sophisticated at the same time,
0:24:16 > 0:24:18this recipe is spot on.
0:24:21 > 0:24:25I'm doing a granita, which is a little bit like a sorbet
0:24:25 > 0:24:28but more like one of those brightly coloured, slushy ice drinks.
0:24:30 > 0:24:34Traditionally, an Italian granita is flavoured with citrus fruits
0:24:34 > 0:24:36like lemons and oranges
0:24:36 > 0:24:39but mine will have a lush gin and tonic twist.
0:24:39 > 0:24:43To begin, bring some caster sugar and water up to the boil.
0:24:45 > 0:24:47This will give it a little bit of sweetness.
0:24:47 > 0:24:49It is a dessert, after all.
0:24:51 > 0:24:52Make sure the sugar dissolves.
0:24:52 > 0:24:56Next, in with 500mls of tonic water.
0:24:57 > 0:25:00This instantly cools it down and stops the cooking of the sugar.
0:25:00 > 0:25:04And then I'm going to add the juice of a lemon.
0:25:05 > 0:25:08Citrus and gin and tonic, they go so well together.
0:25:08 > 0:25:11It's like a complete natural marriage. It's amazing.
0:25:12 > 0:25:14And then the gin.
0:25:16 > 0:25:21It almost smells gardeny, all those herbs and all those flowers.
0:25:21 > 0:25:24But be warned - gin works as an antifreeze,
0:25:24 > 0:25:27so if you put too much in, your granita won't set up.
0:25:29 > 0:25:32175ml of gin will do the job
0:25:32 > 0:25:34and now I want to add some tartness
0:25:34 > 0:25:38and there's something properly British that does this perfectly.
0:25:38 > 0:25:40The Bramley apple has a great acidity
0:25:40 > 0:25:42and it works really well with gin and tonic.
0:25:42 > 0:25:45I'm just going to use the coarse side of the grater.
0:25:45 > 0:25:49Bramley apples - not just good for crumble.
0:25:49 > 0:25:51Great for gin.
0:25:52 > 0:25:55This has to be the easiest dessert.
0:25:55 > 0:25:58I'm sure you've all made a gin and tonic before
0:25:58 > 0:26:00and all I've done is boiled some water and sugar
0:26:00 > 0:26:02and grated an apple.
0:26:04 > 0:26:06The apples not only add bite to the granita
0:26:06 > 0:26:09but they also give a fantastic texture.
0:26:09 > 0:26:13Next, quite simply transfer the mix to a freezer container.
0:26:15 > 0:26:18I'm going to pop this in the freezer now for a minimum of four hours,
0:26:18 > 0:26:19ideally overnight.
0:26:19 > 0:26:21I'm going to give it a quick stir halfway through.
0:26:25 > 0:26:29To drizzle over my granita, I'm going to make a beautiful apple caramel.
0:26:30 > 0:26:32Now, this is the simplest thing ever.
0:26:32 > 0:26:37Apple juice into a pan and bring it up to the boil.
0:26:38 > 0:26:41Then it just needs to simmer on a low heat to reduce
0:26:41 > 0:26:42for about 40 minutes.
0:26:43 > 0:26:46The apple juice has got such lovely natural sugars in
0:26:46 > 0:26:48that they begin to caramelise
0:26:48 > 0:26:51and that's why you get your apple caramel - that easy.
0:26:54 > 0:26:57So my granita's been in the freezer for about three to four hours.
0:26:57 > 0:27:04I'm just going to slowly start to break it up with your fork.
0:27:04 > 0:27:08You can see it getting all slushy and lush.
0:27:08 > 0:27:11It's like the best gin and tonic ever.
0:27:12 > 0:27:16Breaking it up like this creates that all-important crystallised ice effect.
0:27:16 > 0:27:20Now it can go back in the freezer until you're ready to serve it.
0:27:21 > 0:27:25My apple caramel has now reduced down to a lovely golden-brown glaze
0:27:25 > 0:27:28and to give it a rich edge, I'm whisking in a knob of butter.
0:27:30 > 0:27:34Once it's cooled down, all that's left to do is serve.
0:27:39 > 0:27:42A sprinkling of finely diced, sweet Braeburn apple
0:27:42 > 0:27:46adds delicious contrast to the sharp Bramley.
0:27:46 > 0:27:50And then, a nice drizzle of cooled apple caramel.
0:27:52 > 0:27:57Now, that is an amazing way to book-end a meal -
0:27:57 > 0:28:00start off with a gin and tonic and finish with one.
0:28:04 > 0:28:07Next time, I'll be cooking up those classic pub dishes
0:28:07 > 0:28:09you always hope to see on the menu.
0:28:09 > 0:28:11The sound of that crackling's incredible.
0:28:11 > 0:28:14From my version of the nation's favourite dish...
0:28:14 > 0:28:16Come on, chaps. Come and grab some fish and chips.
0:28:16 > 0:28:19..to a great British pud you'll always make room for.
0:28:19 > 0:28:23Sticky toffee pudding and caramelised banana - amazing.
0:28:23 > 0:28:26Subtitles by Red Bee Media Ltd