0:00:02 > 0:00:05- Portion of chips. Pork is a la carte.- Thank you.
0:00:05 > 0:00:07I'm Tom Kerridge.
0:00:09 > 0:00:15- 'I run the only pub in the UK with two Michelin stars.' Lamb in, please, Ant.- OK.
0:00:15 > 0:00:18How long on lamb out?
0:00:18 > 0:00:21'The great British pub. This is what we Brits do best.'
0:00:21 > 0:00:24Set lunch still coming, yeah?
0:00:24 > 0:00:28'And I want to show you how to cook pub classics in your own home.'
0:00:28 > 0:00:30- There we go.- Lovely.
0:00:30 > 0:00:34You've got your eye on that, chef. LAUGHTER
0:00:34 > 0:00:36I'm all about simplicity.
0:00:36 > 0:00:38Solid, strong flavours.
0:00:38 > 0:00:43You shouldn't complicate food. You should just keep it nice and simple.
0:00:44 > 0:00:46It's about good food,
0:00:46 > 0:00:52prepared with a little bit of extra love and attention, to share with family and friends.
0:00:52 > 0:00:55This is my pub food done properly.
0:01:05 > 0:01:08'In this episode I'm going all nostalgic
0:01:08 > 0:01:12'with those classic pub dishes you always hope to see on the menu.'
0:01:12 > 0:01:15There you are, girls. Fancy some spicy nuts?
0:01:16 > 0:01:19'Like my version of the nation's favourite dish.'
0:01:19 > 0:01:22Come and grab some fish and chips.
0:01:22 > 0:01:24- Brilliant.- Brilliant.- Brilliant.
0:01:24 > 0:01:31'Proper old-school pub snacks.' Salty snacks and beer. They are the best combination.
0:01:31 > 0:01:35'A big, hearty roast.' The sound of that crackling is incredible.
0:01:35 > 0:01:38'And a great British pud you always make room for.'
0:01:38 > 0:01:42Sticky toffee pudding and caramelised banana? Amazing.
0:01:46 > 0:01:50'But first up, my favourite classic salad.
0:01:50 > 0:01:54'It's only got a handful of ingredients, but it's full of flavour
0:01:54 > 0:01:57'and makes a great light lunch or starter.'
0:01:57 > 0:02:03I'm going to show you how to make one of the most famous dishes in the world - Caesar salad.
0:02:03 > 0:02:07The key is the dressing and once you know how easy it is to make,
0:02:07 > 0:02:09you'll leave that bottled stuff on the shelf.
0:02:09 > 0:02:13'But before I get to that, I need to sort the rest of the salad out.'
0:02:13 > 0:02:17First off, I'm going to make some croutons.
0:02:17 > 0:02:22This bread is about a day old, so it's a little bit firm and a little bit stale.
0:02:22 > 0:02:26'Perfect crouton material. Stale bread crisps up a treat.
0:02:26 > 0:02:31'Just roughly tear it up and give it a good drizzle of oil.'
0:02:31 > 0:02:35This then goes into a hot oven for about ten minutes.
0:02:35 > 0:02:38'Next, the lettuce.'
0:02:38 > 0:02:40I'm using cos lettuce.
0:02:41 > 0:02:44It has a wonderful combination of a crispness,
0:02:44 > 0:02:48but also a nice softness in the larger outer leaves.
0:02:48 > 0:02:53You see this middle core stem? You want to keep that in. That has real crunch, loads of flavour.
0:02:56 > 0:03:01'Give them a good rinse and a couple of turns in a salad spinner and you're done.'
0:03:02 > 0:03:06OK, my croutons have been in the oven for about ten minutes.
0:03:06 > 0:03:08This is when you season them.
0:03:08 > 0:03:11If you dust them from a height,
0:03:11 > 0:03:17whilst they're warm, they'll just absorb that little bit of salt with the remainder of the oil.
0:03:18 > 0:03:21Now to make the dressing...
0:03:21 > 0:03:25The beauty of this is you can do it all in the food processor.
0:03:25 > 0:03:27'It starts with two egg yolks.'
0:03:27 > 0:03:33What we're basically doing is making a very posh, super-flavoured mayonnaise.
0:03:33 > 0:03:39'Add a good whack of Dijon mustard, a splash of white wine vinegar and some garlic.'
0:03:40 > 0:03:45I like to grate the garlic in. It releases all the oils a little bit more.
0:03:45 > 0:03:50'The finer the garlic, the bigger the flavour hit and I want this dressing to pack a punch.'
0:03:50 > 0:03:54The key to this dressing is finding the best anchovies possible
0:03:54 > 0:03:58and I find some of the best ones come from southern France or Spain.
0:03:58 > 0:04:03'Top quality anchovies will transform this from a good dressing to a great one.
0:04:03 > 0:04:06'They're a real store cupboard essential,
0:04:06 > 0:04:11'adding an instant savoury kick to stews, pasta and they're amazing with roast lamb.'
0:04:11 > 0:04:18It's like the most pungent, vinegary, mustardy, anchovy kind of dressing already.
0:04:18 > 0:04:22When the anchovies are just beginning to break down, we slowly add our oil.
0:04:22 > 0:04:28'I'm using rapeseed. It's got a great yellow colour and, of course, it's British.
0:04:28 > 0:04:31'But sunflower or veg oil would do the job.'
0:04:31 > 0:04:34We're adding the oil very slowly, so that it doesn't split.
0:04:34 > 0:04:40If you add it too quickly, the egg yolks can't take with the amount of oil that's coming in.
0:04:40 > 0:04:45'Keep the motor running until the eggs have emulsified and you've got a lovely, thick mayo.'
0:04:45 > 0:04:48OK, we're there. That's what we're looking for -
0:04:48 > 0:04:52a nice, thick mayonnaise, ready for us to add Parmesan cheese.
0:04:54 > 0:04:58'So it's in with a generous mound of grated Parmesan
0:04:58 > 0:05:00'and a squeeze of lemon.'
0:05:01 > 0:05:03Gently fold this all together.
0:05:03 > 0:05:06There's an amazing Caesar dressing.
0:05:07 > 0:05:12'Grab the leaves and layer the salad up.'
0:05:12 > 0:05:14I like to use nice, big drops of it.
0:05:16 > 0:05:20And now we're going to disperse the croutons all through the salad
0:05:20 > 0:05:22and layer a few of the anchovies,
0:05:22 > 0:05:26then we're going to do the same thing all over again.
0:05:26 > 0:05:32'Don't mess around adding chicken or bacon. It really doesn't need it.'
0:05:32 > 0:05:37Something so simple, using the amazing ingredients that we have here,
0:05:37 > 0:05:42really is so exciting. You've got the freshness of the lettuce, saltiness of the anchovies,
0:05:42 > 0:05:45the richness of the dressing and the crunch of the croutons.
0:05:45 > 0:05:48Come on, you lot, give it a go.
0:05:57 > 0:06:02'For me, there's nothing better than a nice pint of real ale and some salty snacks,
0:06:02 > 0:06:06'but there's more to bar snacks than a packet of crisps or nuts.
0:06:06 > 0:06:11'I've got three great, home-made ones that are dead easy to knock up.'
0:06:11 > 0:06:16Old-school pub snacks are back on the menu and rightly so.
0:06:17 > 0:06:23I'm going to show you a few that are perfect for when your mates come round, brilliant beer food.
0:06:23 > 0:06:25First up, pork scratchings,
0:06:25 > 0:06:27everybody's favourite.
0:06:27 > 0:06:34'They're so ridiculously easy to make, you'll never want to buy a packet of pork scratchings again.'
0:06:34 > 0:06:40Pork skin is very cheap. It's very easy to get hold of, so don't worry about the expense on this one.
0:06:40 > 0:06:43'Any good butcher will have this for you.'
0:06:43 > 0:06:48When pubs introduced these snacks, they were nice and salty to encourage drinking.
0:06:48 > 0:06:52Salty snacks and beer, they are the best combination.
0:06:52 > 0:06:56'So in with a good whack of salt and a splash of white wine vinegar.'
0:06:56 > 0:07:00Vinegar makes the skin go very tight and salt draws out any moisture.
0:07:00 > 0:07:04It also helps to give it a really good crunch and a nice crackle,
0:07:04 > 0:07:08the same as if you're doing crackling for Sunday lunch.
0:07:08 > 0:07:10'Then they go on to a tray with a rack.'
0:07:10 > 0:07:16The whole point of this is if there's any excess fat, it just drops down, so they don't sit in it.
0:07:16 > 0:07:20'Half an hour in a hot oven and we're in business.'
0:07:24 > 0:07:30Wow! They look amazing. They're one of my first pub memories, pork scratchings,
0:07:30 > 0:07:35being given a packet of them and a little bottle of pop and sitting in the pub garden.
0:07:39 > 0:07:42'Next, I'm going to knock up some pickled eggs.'
0:07:42 > 0:07:50The most important part of pickled eggs is the pickle mix, something I keep in my fridge all the time.
0:07:50 > 0:07:53It's a mixture of water, sugar and vinegar,
0:07:53 > 0:08:00and in it, there's a load of spices and aromates - cinnamon, star anise, coriander seeds and fennel seeds.
0:08:01 > 0:08:05'This is my secret to a top-notch pickled egg
0:08:05 > 0:08:08'and it makes a great vegetable pickle as well.
0:08:08 > 0:08:11'Now, the eggs.
0:08:11 > 0:08:14'I'm using quails' because they're naturally snack-size.
0:08:14 > 0:08:21'I've boiled them for two minutes, then straight into a bowl of iced water to stop them cooking further.'
0:08:21 > 0:08:24What you normally get with pickled eggs
0:08:24 > 0:08:30are eggs that have been hard-boiled, then put into a vinegar solution to preserve them.
0:08:30 > 0:08:37What I'm trying to do here is make sure that we've got just beautifully cooked, soft-boiled quail eggs
0:08:37 > 0:08:41that have then gone into a vinegar mix just for flavour.
0:08:41 > 0:08:43'Two hours will do the job nicely.'
0:08:43 > 0:08:49Right, to go with these quail eggs, I'm going to make an amazing curry sauce.
0:08:51 > 0:08:58'It's just curry powder and tomato puree cooked out in a little oil for a more rounded flavour.
0:08:58 > 0:09:02I add red onion. It gives a lovely sweetness to the onion puree,
0:09:02 > 0:09:05and then white onion.
0:09:05 > 0:09:09This has loads of acidity. It gives that real kind of onion kick.
0:09:09 > 0:09:12Then add in two chopped tomatoes.
0:09:14 > 0:09:20I'm going to stick a lid on the top... 'And let it gently stew for 20 to 30 minutes.'
0:09:22 > 0:09:25Oh, it smells amazing.
0:09:25 > 0:09:29'Then it's into the blender for a good blitz.'
0:09:29 > 0:09:34You want to leave it to puree for as long as possible or as long as your ears can bear it.
0:09:36 > 0:09:38SWITCHES BLENDER OFF
0:09:38 > 0:09:41Ah, silence is golden.
0:09:41 > 0:09:48'It's a bit cheffy, but I like to pass the sauce through a sieve to get rid of any last lumps and bumps.
0:09:48 > 0:09:53'A sprinkle of toasted onion seeds and chopped chives and you're done.'
0:09:53 > 0:09:57This is going to be great for serving with the pickled eggs.
0:09:57 > 0:10:04The best way to do that is stick it in a squeezy bottle, so you can squirt them all over the top.
0:10:08 > 0:10:14Now I'm going to make some spicy nuts. I'm using peanuts, but you can use any other type.
0:10:14 > 0:10:19'Almonds, cashews and hazelnuts work a treat. Just remember this simple blend of four spices.'
0:10:19 > 0:10:26First thing, a little bit of turmeric. This is wonderful for a fragrance and colour.
0:10:26 > 0:10:30Cayenne pepper. It gives a real heat. And now cumin.
0:10:30 > 0:10:33It's really fragrant, a real depth of flavour.
0:10:33 > 0:10:36And then curry powder.
0:10:36 > 0:10:38'And plenty of it.
0:10:38 > 0:10:42'A good pinch of salt, then a bit of water to make a paste.'
0:10:42 > 0:10:48I'm bringing all of these flavours together. It's a fairly wet paste. You want it to coat the nuts. OK...
0:10:50 > 0:10:54The moment you start stirring all those spices together,
0:10:54 > 0:10:59they start releasing all of their fragrant smells. It smells amazing.
0:10:59 > 0:11:04'Once they're nicely coated, tip the nuts into a baking tray.'
0:11:04 > 0:11:09Spread them all out. 'Then it's into the oven for about 15 minutes till they're lovely and toasty.
0:11:09 > 0:11:15'But give your nuts a quick stir from time to time to make sure they're not burning.'
0:11:20 > 0:11:23Wow, these smell fantastic!
0:11:23 > 0:11:26Three great pub snacks.
0:11:26 > 0:11:29The old school is definitely the best.
0:11:31 > 0:11:37'But they're not proper pub snacks without a pub, so I've come to The Bake & Alehouse in Kent
0:11:37 > 0:11:42'where landlord Pete Williams is passionate about real ale.'
0:11:42 > 0:11:46- How are you doing, guys? - Nice to see you.- Hello.- Hi.
0:11:46 > 0:11:51- Listen, I've got some pub snacks for you. What an amazing place you have! - Thank you.
0:11:51 > 0:11:54We have pickled eggs. We've got some spicy nuts.
0:11:54 > 0:11:58- And also we've got some home-made pork scratchings.- Those I love.
0:11:58 > 0:12:02- There you are, girls. Do you fancy some spicy nuts?- Lovely.
0:12:04 > 0:12:08That's a compliment. "They're as good as what my missus makes."
0:12:08 > 0:12:14- The scratchings are good. - The scratchings?- Yeah, spot-on. They're really nice.- Pickled eggs?
0:12:14 > 0:12:18The way that Sally ate hers, it was quite erotic.
0:12:18 > 0:12:20LAUGHTER
0:12:21 > 0:12:25- So sometimes big is not always best. - Thank God for that!
0:12:28 > 0:12:30Cheers!
0:12:32 > 0:12:35'My love of pork doesn't stop with scratchings.
0:12:35 > 0:12:41'Pork belly makes a right tasty roast and when it's done properly, it's hard to beat,
0:12:41 > 0:12:44'so it's no surprise it's become a pub menu staple.
0:12:44 > 0:12:50'My version guarantees amazing crispy crackling and lovely moist meat every time,
0:12:50 > 0:12:52'so go on, give it a go.'
0:12:57 > 0:13:00Pork belly has the perfect ratio of fat to meat.
0:13:00 > 0:13:07That allows you to cook it nice and slowly and get a nice, crispy skin while the meat stays nice and juicy.
0:13:07 > 0:13:09'And it's easy on the pocket too.'
0:13:09 > 0:13:14To take this dish to another level, I like to soak the pork belly in brine overnight.
0:13:14 > 0:13:18'For me, this is an essential stage, but it couldn't be easier to do.
0:13:18 > 0:13:22'The brine solution is just water, salt and demerara sugar
0:13:22 > 0:13:26'and it's the secret weapon for an amazing pork belly.'
0:13:26 > 0:13:28It helps to do three things.
0:13:28 > 0:13:31It imparts flavour and seasons,
0:13:31 > 0:13:33it locks in moisture
0:13:33 > 0:13:37and it helps to give a really good, crispy crackling.
0:13:37 > 0:13:43'I don't even bother scoring the skin. Just pat it dry to give the crackling a helping hand.'
0:13:43 > 0:13:48It's then going to go into an oven, pre-heated at about 150, 160 degrees.
0:13:48 > 0:13:52It's going to sit in there for about two and a half, three hours.
0:13:52 > 0:13:57'And you can literally just forget about it while you knock up some sides.
0:13:57 > 0:14:03'I'm giving this pub classic a cheeky French twist and serving it with some braised lentils.'
0:14:03 > 0:14:06The flavours they take on are absolutely stunning.
0:14:06 > 0:14:12'Starting with some smoked bacon which just needs chopping into cubes.'
0:14:12 > 0:14:18You want the most smoky bacon you can find. It gets that flavour going through them as quickly as possible.
0:14:18 > 0:14:23'That just goes into a pan with some olive oil, along with a diced onion.'
0:14:24 > 0:14:29I'm going to give them a stir and cook them out until they go all translucent.
0:14:29 > 0:14:33'Then add a generous sprinkle of Herbes de Provence.
0:14:33 > 0:14:37'I use dried herbs for this dish as they're more intense than fresh.'
0:14:37 > 0:14:43It gives kind of a wonderful, almost sausage-like flavour.
0:14:43 > 0:14:48You know those kind of dried herbs that you have through your breakfast sausages?
0:14:48 > 0:14:54That flavour of the pork and herbs will all marry and cook together and go through your lentils.
0:14:56 > 0:14:59'Next in, a good few handfuls of Puy lentils
0:14:59 > 0:15:01'and a generous glug of white wine.'
0:15:05 > 0:15:07About a large glass worth.
0:15:07 > 0:15:13Like a risotto, we'll bring this up to the boil and cook it out until the white wine has been evaporated
0:15:13 > 0:15:18and the lentils have started to take on all that lovely flavour.
0:15:18 > 0:15:24'Then in with really good quality chicken stock and simmer it on a low heat until the lentils are tender.
0:15:24 > 0:15:27'30 to 40 minutes should do the job.'
0:15:28 > 0:15:31The pork is in the oven just gently cooking.
0:15:31 > 0:15:34The lentils are on the stove ticking over
0:15:34 > 0:15:39and I'm going to make a bitter salsa to cut through the richness of that meat.
0:15:39 > 0:15:42'It's mint and parsley for fresh herbiness
0:15:42 > 0:15:44'and green cabbage.'
0:15:44 > 0:15:49I'm going to use the outer leaves of the cabbage. They're very bitter,
0:15:49 > 0:15:53but that's what we're looking for, a really nice, strong flavour.
0:15:53 > 0:15:55'Cabbage may sound a bit bonkers,
0:15:55 > 0:15:57'but I promise you it works.
0:15:57 > 0:16:02'The cabbage and herbs just get blanched in boiling, salted water.'
0:16:02 > 0:16:06As soon as they begin to soften, refresh them in some iced water.
0:16:06 > 0:16:09What that does is it stops the cooking process
0:16:09 > 0:16:12and keeps them nice and green.
0:16:13 > 0:16:19'Once they're all blanched and cooled, squeeze out any excess water and give them a good chop.'
0:16:19 > 0:16:23This, I suppose, is a kind of version of a salsa verde.
0:16:24 > 0:16:28But using that cabbage leaf gives it a bit of a British feel.
0:16:29 > 0:16:32It's really important to do this by hand.
0:16:32 > 0:16:39If you put it into a food processor, it will just kind of bruise it and smash it all up.
0:16:40 > 0:16:44I've got to be honest with you. It smells proper lush.
0:16:44 > 0:16:48And then to this, I'm going to add a banana shallot.
0:16:48 > 0:16:54They're called banana shallots because they're long and look like a banana, funnily enough!
0:16:54 > 0:17:00'Banana shallots are lovely and sweet, but you don't want big lumps, so chop it as fine as you can.
0:17:00 > 0:17:02'Next, salted anchovies.'
0:17:02 > 0:17:06I'm just going to quickly run my knife through these.
0:17:06 > 0:17:09'And capers.' A small handful of these.
0:17:09 > 0:17:14These are really intense in flavour. It gives a real punch.
0:17:14 > 0:17:19'Grate in some garlic... and the zest of a lemon.'
0:17:19 > 0:17:25Adding this at the last minute releases all of those beautiful citrus oils
0:17:25 > 0:17:28and gives it a real freshness.
0:17:28 > 0:17:32I'm just going to add a little pinch of cayenne pepper.
0:17:32 > 0:17:36That'll give a bit of heat and a whole lot of spice to the salsa.
0:17:36 > 0:17:42'Finally, stir in some extra-virgin olive oil and we're ready for the pork.'
0:17:42 > 0:17:44Hello, you.
0:17:44 > 0:17:46That looks amazing.
0:17:46 > 0:17:52I can't wait to get in there, but I've got to resist. Leave it to rest for about half an hour.
0:18:01 > 0:18:03CRUNCHING SOUND
0:18:04 > 0:18:07The sound of that crackling is incredible.
0:18:07 > 0:18:09Wow!
0:18:09 > 0:18:12Still nice and juicy.
0:18:12 > 0:18:16That brining process and that slow cooking really has paid off.
0:18:16 > 0:18:20You can see why this has become a pub classic.
0:18:28 > 0:18:34'We Brits love our fish and chips, chomping through over 250 million portions a year.
0:18:34 > 0:18:38'They're a real pub favourite I always have on the menu,
0:18:38 > 0:18:43'but there's nothing like a bit of fresh sea air to go with your fish supper,
0:18:43 > 0:18:46'so I've come to Suffolk to meet Nick Attfield.
0:18:46 > 0:18:50'Over 60% of the orders at Nick's seaside pubs are fish and chips
0:18:50 > 0:18:57'and for the busiest summer months, he's found a novel way to meet the demand for this British classic.'
0:18:57 > 0:19:00- Your little fish and chip hut? - Yeah, my pride and joy.
0:19:00 > 0:19:04- A drunken idea a few years ago. - They're always the best ones.
0:19:04 > 0:19:11Some of the best. To take an old doughnut van and convert her into a Southwold beach hut.
0:19:11 > 0:19:14- This is the secret to your success?- Yeah.
0:19:14 > 0:19:19'Angie, the award-winning fish and chip van, gets herself about.
0:19:19 > 0:19:25'As well as helping Nick cope with the summer rush, she can be seen at festivals and weddings,
0:19:25 > 0:19:28'so it would be rude not to give her a test run.'
0:19:28 > 0:19:32Right, I have squeezed my giant frame into Nick's tiny van
0:19:32 > 0:19:36and I've pinched some of his amazing local fish that he's got.
0:19:36 > 0:19:39The first thing I'm going to do is make the batter.
0:19:39 > 0:19:42Self-raising flour...
0:19:42 > 0:19:45'The secret to crispy batter is plenty of air,
0:19:45 > 0:19:49'so I'm adding a good pinch of bicarbonate of soda for extra lift.'
0:19:49 > 0:19:53I'm just going to pour in a little bit of beer to take it to a paste.
0:19:53 > 0:19:56This gives even more volume and adds flavour.
0:19:56 > 0:19:58'Next, separate two eggs.'
0:19:58 > 0:20:03I'm just going to whisk up these egg whites until they're almost at soft peak.
0:20:03 > 0:20:09'This will make the batter lovely and light and you can keep the yolks for mayonnaise.
0:20:09 > 0:20:12'Once you've got soft peaks, whack it into the mix.'
0:20:12 > 0:20:16I'm just looking for a consistency like a thick pancake batter.
0:20:16 > 0:20:22It's all right if it's lumpy because all those lumpy bits will fry up and go nice and crispy.
0:20:22 > 0:20:27I'm just going to leave this to the side, just to rest for about 20 minutes.
0:20:28 > 0:20:30If I can find space!
0:20:30 > 0:20:33I'm turning round and round and round.
0:20:33 > 0:20:37Great fish and chips wouldn't be great unless they had tartare sauce.
0:20:37 > 0:20:40'And my version's proper tasty.'
0:20:40 > 0:20:44Mayonnaise, then into that, chopped egg...
0:20:45 > 0:20:48..gherkins, whole capers,
0:20:48 > 0:20:50chopped shallots...
0:20:51 > 0:20:54'And loads and loads of chopped parsley.'
0:20:56 > 0:20:58Right then...
0:20:58 > 0:21:03Local to here, this is a brill. Now, I love using flat fish for fish and chips.
0:21:03 > 0:21:07Sometimes I find cod or haddock maybe a little bit too watery.
0:21:07 > 0:21:10'This can mean soggy batter which nobody wants.'
0:21:10 > 0:21:13So, fish and chips, flat fish is best.
0:21:13 > 0:21:16'Start by taking the fillets off the bone.'
0:21:16 > 0:21:22Don't worry. You haven't got to do this. You can ask your fishmonger. I'll let you off.
0:21:22 > 0:21:26Now, brill is fantastic, but all flat fish works really well.
0:21:26 > 0:21:30Things like lemon sole or slip sole work really well
0:21:30 > 0:21:33and, in season, there's nothing better than plaice and chips.
0:21:33 > 0:21:37'Brill skin doesn't crisp up, so I whip it off.
0:21:37 > 0:21:41'Cut the fillets into portions and we're ready to rock'n'roll.'
0:21:41 > 0:21:45I just get my fish fillet and give it a light dusting of flour,
0:21:45 > 0:21:47then into the batter.
0:21:47 > 0:21:51'The flour helps the batter stick to the fish.'
0:21:51 > 0:21:53Then I drop this
0:21:53 > 0:21:56into Nick's lovely fryer
0:21:56 > 0:22:02and just give it a turn-over, so it cooks nice and evenly.
0:22:02 > 0:22:07Whilst they're cooking, I'm going to drop in some of my chips.
0:22:07 > 0:22:11'For me, the secret to a great chip is triple-cooking,
0:22:11 > 0:22:18'so mine have been steamed, then fried at a low temperature before a final fry at a high temperature.
0:22:18 > 0:22:23'This ensures the chips are light and fluffy on the inside and crispy on the outside.'
0:22:23 > 0:22:27- How are you getting on?- All right. You've come at a perfect time.
0:22:27 > 0:22:30I'm just going to drain the chips.
0:22:30 > 0:22:33- CRUNCHING - That's the noise chips should make.
0:22:33 > 0:22:37'And I'm ready to serve. Now all I need are some hungry customers.'
0:22:37 > 0:22:42Let's hope my fish and chips are up to scratch. Come and grab some fish and chips!
0:22:42 > 0:22:48- Oh, it smells good.- Tartare sauce. - Hmm!- Brilliant.- Brilliant.- Brilliant!
0:22:48 > 0:22:50Want a bit of pea puree?
0:22:50 > 0:22:54- Definitely.- Come here, girl. There you go.- Thank you very much.
0:22:54 > 0:22:57Right, chief, two more there and I'll do some more.
0:22:57 > 0:23:01- That fish is lovely. - You like the chips?- Yeah.
0:23:01 > 0:23:03- That's really nice.- Well said, Jana!
0:23:03 > 0:23:09- There we go, chief.- Thank you very much.- No worries. Thank you very much for the use of your cool van.
0:23:09 > 0:23:15- What was her name again? - She's Angie.- Angie. I'm in love with Angie.- So am I.- Bless her!
0:23:20 > 0:23:25'What better way to round off a great dinner than with a classic British pudding?
0:23:25 > 0:23:28'I'm going to show you my twist on an all-time favourite.
0:23:28 > 0:23:32'Trust me, you'll always have room for this pud.'
0:23:32 > 0:23:37This is my version of sticky toffee pudding, served with my ultimate toffee sauce.
0:23:39 > 0:23:41First thing we're going to do...
0:23:41 > 0:23:43water and rum.
0:23:43 > 0:23:48'This will make a lovely boozy base for the puds.'
0:23:49 > 0:23:51One vanilla pod.
0:23:51 > 0:23:55A little tip with vanilla, don't store it in the fridge.
0:23:55 > 0:23:58It tends to dry it out.
0:23:58 > 0:24:03'So it's in with the seeds and stick the pod in as well for an extra whack of flavour,
0:24:03 > 0:24:09'then bring the whole lot to the boil. The next job is to chop some rich, sticky dates.'
0:24:09 > 0:24:12The dates for this dish are really important.
0:24:12 > 0:24:16They give a beautiful kind of sticky toffee flavour going on.
0:24:16 > 0:24:21Everything about this dish kind of comes from the dark side,
0:24:21 > 0:24:27so it's got dates, it's got dark, unrefined sugar, it's got rum, it's got bananas.
0:24:28 > 0:24:30It's amazing.
0:24:30 > 0:24:34'Then just pour the hot rum and vanilla mix over the dates.'
0:24:34 > 0:24:40What happens, it's like getting into a warm bath. They'll sit there and absorb all that lovely flavour.
0:24:40 > 0:24:44'Whilst they do their thing, get the pudding batter together.
0:24:44 > 0:24:50'It's just 150 grams of plain flour and two teaspoons of bicarbonate of soda for lift.'
0:24:50 > 0:24:54I'm just going to give that a quick sieve and get some air into it.
0:24:54 > 0:24:58'Then it's just sugar...' I love using soft, dark-brown sugar.
0:24:58 > 0:25:02It's that real, unrefined kind of flavour that comes from it.
0:25:02 > 0:25:08It smells really bitter, but when you cook it, it goes really rich, almost toffee-like instantly.
0:25:08 > 0:25:13'And softened butter, creamed together until light and fluffy.'
0:25:16 > 0:25:20Then we're going to add three eggs one by one.
0:25:20 > 0:25:24'If you chuck them all in at once, your mix might split.
0:25:24 > 0:25:27'Then just tip in the flour and bicarb.'
0:25:27 > 0:25:30Turn the machine back on. Very, very gently, though.
0:25:30 > 0:25:34If you do it too quickly, you'll get clouds of flour.
0:25:34 > 0:25:36I've learnt that from experience.
0:25:38 > 0:25:42'Another quick mix and it's ready for the boozy dates.'
0:25:42 > 0:25:47They've taken all that lovely flavour of rum and vanilla. It smells amazing.
0:25:47 > 0:25:49I'm just going to pour it in.
0:25:51 > 0:25:54Then I'm going to fold it all together.
0:25:56 > 0:25:59'Then just pour the mix into buttered and floured moulds.'
0:25:59 > 0:26:03You can do this in one big loaf tin,
0:26:03 > 0:26:09but it feels just a little bit more special as an individual dessert if you have people coming round.
0:26:09 > 0:26:13'Then it's into a pre-heated oven for 12 to 15 minutes.'
0:26:14 > 0:26:20Whilst they're in the oven, we'll have a clean-down and we're going to make the ultimate toffee sauce.
0:26:20 > 0:26:24'It's well tasty smothered over ice cream or fruit salad
0:26:24 > 0:26:28'and it's what makes these sticky date puddings so hard to resist.
0:26:28 > 0:26:31'It's just 175 grams of demerara sugar,
0:26:31 > 0:26:34'170 grams of butter,
0:26:34 > 0:26:39'a very generous drizzle of thick black treacle and golden syrup.
0:26:39 > 0:26:43'This is not a dessert to hold back on.
0:26:43 > 0:26:47'Bring to the boil and simmer until they become a dark, bubbly caramel.
0:26:47 > 0:26:51'Then it's in with 500ml of double cream.
0:26:51 > 0:26:54'Give it a whisk and chuck in a good pinch of salt
0:26:54 > 0:26:57'for a cheeky salted caramel finish.'
0:27:00 > 0:27:03The sauce is done and that is proper lush.
0:27:03 > 0:27:05The puddings are ready.
0:27:09 > 0:27:12And to finish it and make it super-special,
0:27:12 > 0:27:15we're going to garnish it up with some caramelised banana.
0:27:17 > 0:27:23I know this looks fiddly and a bit of a pain, but I'm telling you...
0:27:24 > 0:27:30This will be the ultimate topping to your amazing sticky toffee pudding.
0:27:30 > 0:27:34I'm going to layer on the sliced bananas...
0:27:35 > 0:27:38..all around the outside.
0:27:38 > 0:27:41'Give them a generous sprinkle of demerara sugar.'
0:27:41 > 0:27:43Then we grab the best toy of all.
0:27:43 > 0:27:48This is a proper plumber's blowtorch you can get from any DIY store.
0:27:54 > 0:27:59'But don't worry. A kitchen blowtorch or a super-hot grill will get the job done.'
0:28:01 > 0:28:05Sticky toffee pudding with toffee sauce and caramelised banana?
0:28:05 > 0:28:07Amazing.
0:28:22 > 0:28:25'Next time, I'm cooking dishes that are perfect for Sundays
0:28:25 > 0:28:29'from a mouth-watering brunch...' The best way of starting the day.
0:28:29 > 0:28:35'..to a long, lazy roast beef lunch.' Beautiful and really easy to do.
0:28:59 > 0:29:02Subtitles by Red Bee Media Ltd