0:00:02 > 0:00:05- Service, please.- Portion of chips. Pork is a la carte.- Thank you.
0:00:05 > 0:00:07I'm Tom Kerridge.
0:00:07 > 0:00:09TOM LAUGHS
0:00:09 > 0:00:13'I run the only pub in the UK with two Michelin stars.'
0:00:13 > 0:00:15Lamb in, please, Ant!
0:00:15 > 0:00:17How long on lamb out?
0:00:17 > 0:00:19'The Great British pub.
0:00:19 > 0:00:21'This is what we Brits do best.'
0:00:21 > 0:00:24Set lunch soup 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 > 0:00:29There we go.
0:00:29 > 0:00:30Lovely.
0:00:30 > 0:00:32Got her eye on that, chef!
0:00:32 > 0:00:34TOM LAUGHS
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 > 0:00:49It's about good food, prepared with a little bit of extra love
0:00:49 > 0:00:52and attention to share with family and friends.
0:00:52 > 0:00:56This is my pub food done properly.
0:01:09 > 0:01:13Pubs these days really do cater for families, with food that both
0:01:13 > 0:01:16children and grown-ups like and I'm going to show you some food
0:01:16 > 0:01:20inspired by stuff that I had growing up that both you
0:01:20 > 0:01:22and your family's going to love.
0:01:24 > 0:01:28'I'm knocking up classic baked beans on toast from scratch.'
0:01:28 > 0:01:30Once you've done it like this, you'll never go back
0:01:30 > 0:01:32to those tinned versions.
0:01:32 > 0:01:35'And making roast chicken fun by baking it in hay and cider.'
0:01:35 > 0:01:37How lush is that?
0:01:37 > 0:01:41'Then a proper family pud - my apple and toffee crumble pie.'
0:01:41 > 0:01:43Oh, harder than that!
0:01:43 > 0:01:44Yeah!
0:01:44 > 0:01:47'But first up, omelettes are a family classic
0:01:47 > 0:01:50'and the one I'm about to show you is a super simple,
0:01:50 > 0:01:53'proper substantial sharing dish,
0:01:53 > 0:01:57'ideal for feeding your hoard at lunch or brunch.'
0:02:00 > 0:02:03What takes this from being a simple omelette to the
0:02:03 > 0:02:06sublime omelette are the three key ingredients.
0:02:06 > 0:02:10I've got here some free-range eggs, some fantastic Parmesan cheese
0:02:10 > 0:02:12and some amazing smoked haddock.
0:02:12 > 0:02:16If you get these three ingredients right, you're on a winner.
0:02:17 > 0:02:21'Start by placing the haddock into a pan of boiling milk,
0:02:21 > 0:02:23'then with a lid on top, take it off the stove
0:02:23 > 0:02:27'and let the fish gently poach in the residual heat.'
0:02:29 > 0:02:34Fish has been in here for about eight to ten minutes
0:02:34 > 0:02:36and it is just perfectly cooked.
0:02:36 > 0:02:38Just a little bit opaque,
0:02:38 > 0:02:39but not dried out at all.
0:02:39 > 0:02:41It smells delicious.
0:02:41 > 0:02:45'Set the fish aside while you make a white sauce.
0:02:45 > 0:02:47'I'm starting this with the poaching milk.
0:02:47 > 0:02:50'It's taken on an incredible smoky flavour from the haddock.'
0:02:50 > 0:02:52I'm just going to pass it through
0:02:52 > 0:02:55a fine sieve into the jug
0:02:55 > 0:02:58and all over the chopping board.
0:02:59 > 0:03:05'Into a pan, add 30g each of unsalted butter and plain flour.'
0:03:05 > 0:03:09We're going to slowly cook this out, just like you're making
0:03:09 > 0:03:10a basic white sauce
0:03:10 > 0:03:13and then we're going to add this warm milk.
0:03:13 > 0:03:15And we're going to do it a little bit by little bit.
0:03:15 > 0:03:19If you do it too much, all at once, you'll get a lumpy sauce
0:03:19 > 0:03:21and we don't want a lumpy sauce.
0:03:24 > 0:03:27When the sauce is nice and thick,
0:03:27 > 0:03:28just set it aside to cool.
0:03:28 > 0:03:32Can't make an omelette without breaking eggs.
0:03:32 > 0:03:35I'm going to use about eight to ten for a nice big omelette.
0:03:38 > 0:03:41You're feeding the family, so grab a nice big pan
0:03:41 > 0:03:45and melt in a good knob of butter.
0:03:45 > 0:03:49Now, the trick to a great omelette is slow, slow cooking.
0:03:49 > 0:03:52Gently fold the eggs back into themselves.
0:03:52 > 0:03:56The best omelettes are always treated with loads of love.
0:04:00 > 0:04:04We've got to the point now where the eggs are just cooked.
0:04:04 > 0:04:08Put it off the heat and let it sit there.
0:04:08 > 0:04:11'This is the point to season the eggs, then add a nice
0:04:11 > 0:04:13'layer of chopped chives and a
0:04:13 > 0:04:15'really good grating of Parmesan cheese.'
0:04:18 > 0:04:20This is really important.
0:04:20 > 0:04:24What Parmesan has is an amazing dairy acidity that comes through it
0:04:24 > 0:04:27and cuts through all the richness of the eggs and the haddock.
0:04:27 > 0:04:29'Now for that beautiful smoky fish.
0:04:29 > 0:04:33'Flake it off the skin into nice big chunks over the top.'
0:04:33 > 0:04:36Push it all into the omelette, nice and even, so that
0:04:36 > 0:04:39when you spoon it out, everybody gets some.
0:04:39 > 0:04:40Looks incredible.
0:04:40 > 0:04:43But I'm going to make it even more special by putting
0:04:43 > 0:04:47a topping on it, using the white sauce we made earlier.
0:04:47 > 0:04:53Start with two egg yolks and 150g of creme fraiche.
0:04:53 > 0:04:56Cos, again, like the Parmesan, it has a fantastic acidity
0:04:56 > 0:04:57that comes from dairy.
0:04:57 > 0:05:01'Then, six tablespoons of the smoky white sauce finishes this
0:05:01 > 0:05:05'glaze off and it's good for spooning all over the omelette.'
0:05:07 > 0:05:11Put this into a grill that's preheated to very hot.
0:05:12 > 0:05:16'After a couple of minutes, it's right good for dishing up.'
0:05:19 > 0:05:21Look at how lovely that is.
0:05:25 > 0:05:27It's absolutely stunning.
0:05:27 > 0:05:29I can guarantee you, put this down in front of the family,
0:05:29 > 0:05:32they'll be coming back for seconds, you'll have none left.
0:05:45 > 0:05:48'Roast chicken is one of Britain's favourite meals.'
0:05:48 > 0:05:50- One chicken, sir.- Thanks.
0:05:50 > 0:05:53'It's a proper way to feed the ones you love.
0:05:53 > 0:05:56'Kids go mad for it and it goes a long way.
0:05:57 > 0:06:01'One of my favourite recipes is a twist on this classic roast.
0:06:01 > 0:06:04'It involves a few unusual ingredients, but trust me,
0:06:04 > 0:06:09'they turn your ordinary chicken into the extraordinary.'
0:06:11 > 0:06:13So, my farmyard flavours,
0:06:13 > 0:06:17they're going to come from a roast chicken,
0:06:17 > 0:06:19hay and cider.
0:06:19 > 0:06:21Now, these are all the flavours that remind me
0:06:21 > 0:06:23of growing up in the West Country.
0:06:23 > 0:06:26First thing I'm going to do is, although I look like
0:06:26 > 0:06:27I'm making a wedding dress,
0:06:27 > 0:06:31is I'm actually cutting a piece of muslin cloth.
0:06:34 > 0:06:37'This will form a bag for the chicken to cook in.
0:06:37 > 0:06:40'But first, to inject some flavour,
0:06:40 > 0:06:43'season and add the cloves from two bulbs of garlic.'
0:06:43 > 0:06:45Just give them a little crush
0:06:45 > 0:06:48and that'll start releasing the oils and the flavours.
0:06:48 > 0:06:51'Finally, six bay leaves and it's ready for wrapping.'
0:06:51 > 0:06:55Fold it over and that's it.
0:06:55 > 0:06:58'Into a nice big pot, add a good layer of hay.'
0:06:58 > 0:07:01This hay's been bought from a pet shop.
0:07:01 > 0:07:03Very easy to get hold of, really cheap.
0:07:03 > 0:07:06If you've got rabbits already, it's no bother.
0:07:06 > 0:07:08Stick the chicken on top.
0:07:08 > 0:07:12'It might seem unusual to cook with this, but it's perfectly safe
0:07:12 > 0:07:17'and will add a wonderful earthy and almost smoky taste to the bird.
0:07:17 > 0:07:19'Then cover it with a pint of cider.'
0:07:21 > 0:07:23This is a big, heavy lid
0:07:23 > 0:07:24and what it does, it gives
0:07:24 > 0:07:27a really nice seal and it'll keep
0:07:27 > 0:07:30the steam in, so the chicken will cook quite quickly
0:07:30 > 0:07:32and steam itself.
0:07:32 > 0:07:35'Cook at 220 degrees for about an hour.'
0:07:39 > 0:07:42Just going to give it a little squeeze on the thigh.
0:07:42 > 0:07:45If it just begins to come away from the bone,
0:07:45 > 0:07:47then you know it's cooked.
0:07:47 > 0:07:49I'm going to pop it back in the pot,
0:07:49 > 0:07:51put the lid on.
0:07:51 > 0:07:55I'm going to leave it to rest for 45 minutes.
0:07:56 > 0:07:58'Doing this will let the meat slowly relax
0:07:58 > 0:08:01'and become dead succulent and juicy.
0:08:03 > 0:08:05'I'm serving my chicken with a beautiful
0:08:05 > 0:08:08'whole roasted nutty celeriac.'
0:08:08 > 0:08:10Now, celeriac for me is amazing.
0:08:10 > 0:08:14It's kind of like a cross between a potato and celery, really.
0:08:14 > 0:08:16Makes great soup, but it is also
0:08:16 > 0:08:18lovely roasted whole
0:08:18 > 0:08:20and I'm going to show you how to do it.
0:08:20 > 0:08:23After peeling, cook it in olive oil and butter.
0:08:24 > 0:08:27Keep it moving, just gently looking after it,
0:08:27 > 0:08:31caring for it and caressing it and basting it with butter,
0:08:31 > 0:08:35just to make sure it gets an even golden colour all the way around.
0:08:36 > 0:08:39'After about 15 minutes, it should look lush and brown.
0:08:39 > 0:08:42'It's then ready to take on more flavour from a halved
0:08:42 > 0:08:45'head of garlic and a big bunch of thyme.
0:08:48 > 0:08:50'Then roast in a medium oven
0:08:50 > 0:08:52'for about 45 minutes,
0:08:52 > 0:08:53'until beautiful and soft.
0:08:53 > 0:08:57'So, while that happens, I'm going to make an earthy sauce using
0:08:57 > 0:09:00'the cooking juices from the chicken.'
0:09:00 > 0:09:01It smells amazing.
0:09:01 > 0:09:04Imagine the countryside in the summertime.
0:09:04 > 0:09:06It's like that, just in a pan.
0:09:06 > 0:09:09Put this onto a high heat now and reduce it down.
0:09:11 > 0:09:13'Then add two tablespoons of malt extract.
0:09:13 > 0:09:15'Its sweet and earthy flavour
0:09:15 > 0:09:18'complements the hay and cider brilliantly.
0:09:18 > 0:09:21'Then half a pint of chicken stock for depth of flavour.'
0:09:25 > 0:09:27And then reduce the liquid down by about a half,
0:09:27 > 0:09:30just to bring it to a nice sauce consistency.
0:09:31 > 0:09:35'My celeriac is now soft and golden
0:09:35 > 0:09:39'and all it needs is a squeeze of lemon for a bit of acidity.'
0:09:39 > 0:09:42To be honest, it looks good enough to eat on its own
0:09:42 > 0:09:43without the chicken.
0:09:43 > 0:09:46'And before I serve it up, I want to give my chicken a little
0:09:46 > 0:09:50'colour, using a mean blow torch.'
0:09:50 > 0:09:55Really does give a delicious kind of barbecued hint to everything.
0:09:55 > 0:09:57This is proper blokey cooking.
0:10:04 > 0:10:08'Now all it needs is a lovely glaze with the reduced sauce
0:10:08 > 0:10:10'and it's ready for tucking into.'
0:10:10 > 0:10:12I mean, how lush is that?
0:10:19 > 0:10:21Two beautiful ingredients
0:10:21 > 0:10:23treated dead simply.
0:10:23 > 0:10:25Honestly, who needs anything else?
0:10:26 > 0:10:29Take a little slice of this chicken.
0:10:29 > 0:10:30You can see how beautiful
0:10:30 > 0:10:34and moist it is underneath.
0:10:34 > 0:10:37A little wedge of celeriac.
0:10:38 > 0:10:40And me cider gravy.
0:10:48 > 0:10:51There is no better roast chicken than that.
0:11:04 > 0:11:07'When cooking for the family, you want to make dishes that everyone
0:11:07 > 0:11:10'will love, but it doesn't have to be boring.
0:11:10 > 0:11:14'You can elevate everyday meals to new heights.'
0:11:14 > 0:11:17I want to show you my version of a real family classic -
0:11:17 > 0:11:18beans on toast.
0:11:18 > 0:11:22This is very easy to do, packed full of flavour.
0:11:25 > 0:11:27I love cooking with smoky flavours
0:11:27 > 0:11:29and this is a piece of back bacon.
0:11:29 > 0:11:30This is where we're going to get
0:11:30 > 0:11:34that underlying smoky taste coming through the beans.
0:11:36 > 0:11:41'Into an ovenproof dish, add 75ml of oil, preferably rapeseed.'
0:11:43 > 0:11:46Now, I love using rapeseed oil, cos it's British,
0:11:46 > 0:11:48it's fantastic, it's full of flavour.
0:11:51 > 0:11:53The bacon is caramelising
0:11:53 > 0:11:56and all the bacon fat is beginning to
0:11:56 > 0:12:00render into the pot, giving a wonderful, wonderful smell.
0:12:00 > 0:12:03'While that sizzles away, add some finely diced onion to the pan,
0:12:03 > 0:12:07'along with a couple of cloves of grated garlic.'
0:12:08 > 0:12:12We're going to cook this now until the onions begin to go translucent
0:12:12 > 0:12:15and beautiful and all that acid that's in the air that makes
0:12:15 > 0:12:17you look like you're going to cry has disappeared.
0:12:17 > 0:12:20'When that happens, you're ready for some white haricot beans,
0:12:20 > 0:12:24'the type you get in your classic baked beans.'
0:12:24 > 0:12:27What I've done is I've soaked them overnight in water, brought them
0:12:27 > 0:12:29up to the boil and cooked them till they're soft.
0:12:29 > 0:12:32I'm just going to give them a little stir,
0:12:32 > 0:12:34give them a coat with all those bacon juices.
0:12:36 > 0:12:41'To recreate that nostalgic baked bean flavour, add in 150g
0:12:41 > 0:12:46'of soft dark brown sugar and 200ml of red wine vinegar.'
0:12:46 > 0:12:49Now, the sugar and the vinegar together give that lovely
0:12:49 > 0:12:53bittersweet kind of flavour that you get -
0:12:53 > 0:12:55the same thing you would get from tinned beans.
0:12:55 > 0:12:58'Then two tablespoons of tomato puree,
0:12:58 > 0:13:02'a tin of chopped tomatoes and some water.'
0:13:02 > 0:13:05Good stir round, make sure it's mixed properly.
0:13:07 > 0:13:11Lid on and we're going to put it onto a low heat.
0:13:13 > 0:13:15We're going to gently cook it
0:13:15 > 0:13:18for about an hour and a half to two hours.
0:13:18 > 0:13:21The longer it's on there, the better it'll taste.
0:13:25 > 0:13:27Can't have beans without toast
0:13:27 > 0:13:30and I'm going to show you how to make an amazing soda bread.
0:13:30 > 0:13:32No proving, no kneading,
0:13:32 > 0:13:35just a case of shaping it, moulding it and baking it.
0:13:37 > 0:13:39'I've been serving this bread at my pub for years
0:13:39 > 0:13:42'and it goes down a treat.'
0:13:42 > 0:13:46First thing, 340g of strong bread flour.
0:13:46 > 0:13:48The same amount of wholemeal.
0:13:48 > 0:13:52One teaspoon of cracked black pepper,
0:13:52 > 0:13:53gives it a lovely kick.
0:13:53 > 0:13:56Two teaspoons bicarbonate of soda.
0:13:56 > 0:13:59Acts as a slight raising agent to aerate it a little.
0:14:00 > 0:14:03One and a half teaspoons of table salt.
0:14:03 > 0:14:07Then, into that, 85g of soft butter.
0:14:07 > 0:14:11We're just going to gently work all of these ingredients together.
0:14:15 > 0:14:20Now going to add to this 625ml of buttermilk.
0:14:20 > 0:14:24Gives it a wonderful kind of acidity that cuts through it.
0:14:24 > 0:14:27Get your hands in and get messy.
0:14:28 > 0:14:31So, what we're looking for is a wet dough texture that's just
0:14:31 > 0:14:34come together and it's easy to mould.
0:14:35 > 0:14:37And that's it, no need to prove.
0:14:37 > 0:14:41Dust the tray with a little bit of wholemeal flour.
0:14:41 > 0:14:43'This loaf is fail-safe and dead easy.'
0:14:43 > 0:14:46Another little dust over the top
0:14:46 > 0:14:48and then we're going to stick it in a hot oven.
0:14:48 > 0:14:50Around about 200 to 220 degrees.
0:14:50 > 0:14:53It's going to take about 45 minutes to an hour.
0:14:55 > 0:14:59My beans are now ready, all they need is a good season.
0:14:59 > 0:15:03If we season them before, they'll go hard like little bullets.
0:15:05 > 0:15:08It's amazing, that bacon flavour
0:15:08 > 0:15:09really does come through those beans.
0:15:09 > 0:15:11It's absolutely stunning.
0:15:15 > 0:15:18'All they need now is this awesome loaf.'
0:15:18 > 0:15:20Oh, wow, it smells fantastic.
0:15:25 > 0:15:29Cor, the smell that comes from it is absolutely amazing.
0:15:29 > 0:15:31So easy to make.
0:15:32 > 0:15:36Look at that. It's beautiful and moist, cooked delicious.
0:15:45 > 0:15:48That is the best baked beans on toast.
0:15:48 > 0:15:49Once you've done it like this,
0:15:49 > 0:15:50you'll never go back to
0:15:50 > 0:15:52those tinned versions.
0:16:08 > 0:16:12'When I was a kid, I grew up on humble faggots and loved them.'
0:16:12 > 0:16:14Hi, Andy! How we doing?
0:16:14 > 0:16:15Lovely to see you again.
0:16:15 > 0:16:18Look at that, we do it like that, that makes us cool.
0:16:18 > 0:16:21'But they've got a bad reputation, so I'm at the butcher's to pick up
0:16:21 > 0:16:23'the ingredients to make my own
0:16:23 > 0:16:26'and show you how delicious they are.
0:16:26 > 0:16:29'Once you've had a go at these, you'll be a convert.'
0:16:29 > 0:16:31I've got to make enough for about six faggots,
0:16:31 > 0:16:33but proper size. West Country portion size.
0:16:33 > 0:16:35- Big jobbies, yeah? - None of that faffy little ones.
0:16:35 > 0:16:38I don't know whether I've got enough there, Tom, have I?
0:16:38 > 0:16:40TOM LAUGHS
0:16:40 > 0:16:43'They're just like sausages, really, and because they're made with
0:16:43 > 0:16:46'inexpensive offcuts and offal from the pig,
0:16:46 > 0:16:48'they're easy on the back pocket.
0:16:48 > 0:16:52'The main ingredient in my faggots is pork belly.'
0:16:52 > 0:16:55I'll take the rind off and put it mince through the coarse plate, yeah?
0:16:55 > 0:16:57- Correct amount of fat in there? - Delicious.
0:16:57 > 0:16:59'Smoked bacon is my next important ingredient.'
0:16:59 > 0:17:01About half the amount of the pork belly,
0:17:01 > 0:17:03otherwise it'll be too powerful.
0:17:03 > 0:17:05Yeah. That's a lovely dry cure smoked streaky.
0:17:05 > 0:17:07It smells amazing, doesn't it?
0:17:07 > 0:17:10- One pig's heart. - One pig's heart will be enough.
0:17:10 > 0:17:11And a little bit of that liver.
0:17:11 > 0:17:14'I'm using a very small amount of offal
0:17:14 > 0:17:17'cos I think too much can overpower the taste.'
0:17:17 > 0:17:21So we've got the pork belly, the smoked streaky, the pig's liver
0:17:21 > 0:17:24and the pig's heart. If you'd mince that, Paul, that'd be amazing.
0:17:24 > 0:17:27'Mincing the ingredients gives a meatball-like consistency.'
0:17:27 > 0:17:30What's the occasion on those, then?
0:17:30 > 0:17:32I got some family coming over and, you know,
0:17:32 > 0:17:34it's a nice alternative to sausages, isn't it?
0:17:34 > 0:17:37And incredible value for money.
0:17:37 > 0:17:41'This is such a hearty, delicious and simple family supper.'
0:17:41 > 0:17:42Cheers, boys, see you later!
0:17:42 > 0:17:44- Tom.- Chaps.
0:17:44 > 0:17:47'And what makes it really special is my ultimate onion gravy.'
0:17:51 > 0:17:53Pork, for me, is one of the most incredible meats.
0:17:53 > 0:17:55You can use almost all of the animal
0:17:55 > 0:17:58and it goes very, very well with sage.
0:17:58 > 0:18:01I'm going to chop about 20 leaves of sage,
0:18:01 > 0:18:02fairly thinly.
0:18:04 > 0:18:09'Then add to that 500g of mince pork belly, 150g
0:18:09 > 0:18:11'of chopped smoked streaky bacon
0:18:11 > 0:18:14'and, for a lovely, strong, meaty flavour
0:18:14 > 0:18:16'150g of minced pork liver
0:18:16 > 0:18:19'and 100g of minced pork heart.'
0:18:21 > 0:18:23And one large diced onion that's just been
0:18:23 > 0:18:26sweated down in a little oil and left to cool.
0:18:28 > 0:18:30I've done some fresh breadcrumbs.
0:18:30 > 0:18:32It's important to use fresh breadcrumbs, not dried.
0:18:32 > 0:18:36This way, it'll give the faggots a little bit more body and substance
0:18:36 > 0:18:38rather than tasting all dry.
0:18:38 > 0:18:41'To bind the mix together, crack in two eggs.
0:18:41 > 0:18:44'Then it's in with a teaspoon of cracked black pepper
0:18:44 > 0:18:48'for spice and heat and a pinch of salt.'
0:18:48 > 0:18:51And then get in there and mix it all together.
0:18:53 > 0:18:55You'll know when the mix is ready
0:18:55 > 0:18:58when the mix wants to form itself almost into a ball.
0:19:01 > 0:19:04There used to be a butcher's, he used to make his own faggots where
0:19:04 > 0:19:07I grew up and every day they'd come out of the oven
0:19:07 > 0:19:09just in time for lunch
0:19:09 > 0:19:12and if I was bunking off school, it was a great
0:19:12 > 0:19:14place to go and have a cheap lunch.
0:19:14 > 0:19:17Sorry, Mum. I skived off school.
0:19:20 > 0:19:24'I now have six lovely faggots waiting to be wrapped up in caul.
0:19:24 > 0:19:27'This is the lining of a pig's stomach.'
0:19:27 > 0:19:31This is very cheap and please don't be scared of it.
0:19:31 > 0:19:34I promise you, it's completely flavourless, odourless
0:19:34 > 0:19:36and it just holds things in shape.
0:19:36 > 0:19:38Get on with it, try it.
0:19:39 > 0:19:44Gently pick up one of your faggots and wrap it.
0:19:44 > 0:19:46It's kind of proper man cooking.
0:19:46 > 0:19:50It's almost like making the most amazing meatballs.
0:19:53 > 0:19:56'These now rest in the fridge to firm up
0:19:56 > 0:19:59'while I make sensational onion gravy
0:19:59 > 0:20:01'to spoon over the top of them.'
0:20:03 > 0:20:06This is a super sweet caramelised onion gravy.
0:20:06 > 0:20:09It goes so well with faggots or sausages,
0:20:09 > 0:20:12or maybe even used as the base of a casserole or a stew.
0:20:15 > 0:20:18'The onions in this recipe are the stars of the show'
0:20:18 > 0:20:21'so it's dead important to show them some love.
0:20:21 > 0:20:25'Start by halving three, then place these boys cut side
0:20:25 > 0:20:28'down into a hot pan with a little olive oil.
0:20:29 > 0:20:32'When they start to char, transfer
0:20:32 > 0:20:34'them into a foil-lined baking tray.
0:20:34 > 0:20:40'This charring will add a wonderful, nutty burnt flavour to the gravy.
0:20:40 > 0:20:43'Next, cover them with thyme leaves, sprinkle over two
0:20:43 > 0:20:46'tablespoons of demerara sugar
0:20:46 > 0:20:49'and drizzle over a little olive oil.
0:20:49 > 0:20:53'Now wrap these babies up into a foil parcel
0:20:53 > 0:20:57'and roast them at 180 degrees for two hours.
0:20:58 > 0:21:01'It might sound bonkers to roast them for this long,
0:21:01 > 0:21:04'but it's this slow roasting that caramelises them
0:21:04 > 0:21:06'and makes them taste so amazing.
0:21:08 > 0:21:11'The rest is simple. Remove their skins and whizz them up.
0:21:18 > 0:21:22'Then, into a hot pan, melt 30g of butter
0:21:22 > 0:21:24'and to that add 30g of flour.
0:21:24 > 0:21:28'Then cook it out for a few minutes to form a roux-style paste.
0:21:30 > 0:21:34'Now it's in with those delicious, sweet, whizzed-up onions
0:21:34 > 0:21:36'and a pint of chicken stock.
0:21:36 > 0:21:38'Then just let them simmer for half an hour
0:21:38 > 0:21:40'to intensify in flavour.'
0:21:42 > 0:21:43OK, me onion gravy's ready.
0:21:43 > 0:21:47It's reduced down by about a quarter, it's nice and thick.
0:21:47 > 0:21:50These guys have been sat in the fridge for about an hour
0:21:50 > 0:21:51and they've firmed up nicely.
0:21:51 > 0:21:53I'm going to pop them on a medium heat.
0:21:53 > 0:21:56I'm going to cook them for about 20 minutes.
0:22:01 > 0:22:04Wow, there we go.
0:22:04 > 0:22:06And now all they need is the onion gravy.
0:22:07 > 0:22:10Just going to give it a little seasoning.
0:22:15 > 0:22:18I'll leave them in there for 15 to 20 minutes,
0:22:18 > 0:22:21till that onion gravy begins to caramelise even more,
0:22:21 > 0:22:23gets them little crispy bits round the edges
0:22:23 > 0:22:27and the faggots look beautiful and perfect for eating.
0:22:30 > 0:22:32'Believe me, make the effort with these
0:22:32 > 0:22:35'and you won't be disappointed.'
0:22:35 > 0:22:36They just look amazing.
0:22:36 > 0:22:39What a great way to feed the ones you love.
0:22:39 > 0:22:41A fantastic family feast.
0:22:59 > 0:23:02'An excellent way to treat the family is to take their
0:23:02 > 0:23:04'favourite dish and spruce it right up
0:23:04 > 0:23:07'with something dead decadent.
0:23:07 > 0:23:11'I'm going to show you how to turn your everyday crumble into the most
0:23:11 > 0:23:14'incredible apple and toffee crumble pie.'
0:23:18 > 0:23:20First of all, I'm going to make my toffee.
0:23:20 > 0:23:22Now, not everyone makes toffee at home
0:23:22 > 0:23:25but I do urge you to give it a go.
0:23:25 > 0:23:29'It's dead simple. Just bring 125ml of water
0:23:29 > 0:23:33'and 450g of soft dark brown sugar to the boil.
0:23:35 > 0:23:38'Then add 130g of black treacle,
0:23:38 > 0:23:40'100g of golden syrup
0:23:40 > 0:23:42'and then 5g of cream of tartar
0:23:42 > 0:23:47'to stabilise the toffee and to stop it from crystallising.'
0:23:49 > 0:23:52I'm going to stand here and watch my toffee cook
0:23:52 > 0:23:55and I have to take it to 140 degrees centigrade.
0:23:55 > 0:23:58It's really important to use a sugar thermometer for this.
0:23:58 > 0:24:00It's about the accuracy of the temperature.
0:24:00 > 0:24:02You can't guess this one.
0:24:02 > 0:24:07'When it reaches 140, simply pour it onto a tray lined with parchment,
0:24:07 > 0:24:10'and leave it to harden at room temperature.
0:24:15 > 0:24:19'The second element to the best crumble ever is the filling.
0:24:19 > 0:24:24'For this, I'm starting with a sweet base to stew my apples in.
0:24:24 > 0:24:26'So, in a pan, add 100g of butter
0:24:26 > 0:24:30'and the same amount of caster sugar, one cinnamon stick
0:24:30 > 0:24:32'and, finally, the zest of an orange.'
0:24:34 > 0:24:35I love using orange with apples.
0:24:35 > 0:24:39There's a really, really nice oil that comes from it,
0:24:39 > 0:24:41works really well with apples.
0:24:42 > 0:24:45'Once that's dissolved down, add in four diced
0:24:45 > 0:24:47'and peeled Bramley apples.'
0:24:47 > 0:24:49A really good English cooking apple,
0:24:49 > 0:24:52really acidic counterbalance for
0:24:52 > 0:24:56all the sweetness that goes through the pastry in a crumble topping.
0:24:59 > 0:25:02'When cooked, Bramleys break down and become puree-like, so right
0:25:02 > 0:25:05'at the end, for crunch and sweetness,
0:25:05 > 0:25:07'I'm also adding diced Gala apples.'
0:25:07 > 0:25:11And I'm just going to stir them into this piping hot puree
0:25:11 > 0:25:12for two or three minutes.
0:25:12 > 0:25:14Then I'm going to take it off the heat
0:25:14 > 0:25:18and leave it to finish in the residual heat of the pan.
0:25:18 > 0:25:21'Finally, drain the apples to get rid of any excess water.
0:25:21 > 0:25:25'This will help stop the pastry from going soggy.'
0:25:26 > 0:25:30This is going to be the best apple crumble pie filling ever.
0:25:33 > 0:25:36'Now, everybody loves a crumble topping.
0:25:36 > 0:25:39'It's the bit we'd fight over when Mum dished up.
0:25:39 > 0:25:42'Mine consists of 80g of butter,
0:25:42 > 0:25:47'100g of caster sugar, then 35g of ground almonds for flavour
0:25:47 > 0:25:51'and a good pinch of flaked almonds to add texture.'
0:25:51 > 0:25:55Then get me fingers in and start rubbing it all together.
0:25:55 > 0:25:58Now, I remember having crumble quite often when I was a kid
0:25:58 > 0:26:02and the topping would be well done
0:26:02 > 0:26:05and the bottom of it would be really soggy and wet.
0:26:05 > 0:26:07So, trying to avoid that,
0:26:07 > 0:26:09I'm going to cook the crumble topping first,
0:26:09 > 0:26:12so it's all crunchy and all lovely.
0:26:12 > 0:26:16Cooking your crumble like that really will make the difference.
0:26:16 > 0:26:18It does take it to another level.
0:26:18 > 0:26:21'Once the crumble mix resembles a fine rubble,
0:26:21 > 0:26:25'stick it in a medium oven for about ten minutes.
0:26:25 > 0:26:28'And, when it's cooked through, it's time to put this magnificent
0:26:28 > 0:26:33'dessert together and I've got two little helpers perfect for the job.'
0:26:33 > 0:26:35Come on, you two girls, come and give us a hand.
0:26:35 > 0:26:37Come on, come on. All the way round.
0:26:37 > 0:26:40'Kids love to get involved in the kitchen and as my wife,
0:26:40 > 0:26:44'sister and brother-in-law are over for tea, it'd be rude not to
0:26:44 > 0:26:46'get my cheeky nieces on the job.'
0:26:46 > 0:26:48Here, do you know what this is?
0:26:48 > 0:26:49- BOTH: Toffee! - Toffee!
0:26:49 > 0:26:53'To assemble, start by bashing up the toffee.'
0:26:53 > 0:26:55No, harder than that!
0:26:55 > 0:26:56Yeah!
0:26:56 > 0:27:00'Then, fill a cooked pastry case with that delicious apple filling.
0:27:00 > 0:27:03'I've made my own sweet pastry case, but they're easy to
0:27:03 > 0:27:06'buy at a supermarket if pastry isn't your thing.'
0:27:06 > 0:27:10Flatten it all out, so it's, like, all nice and even.
0:27:10 > 0:27:12'Next, the broken up bits of toffee
0:27:12 > 0:27:13'get pushed into the filling
0:27:13 > 0:27:15'so, when it bakes, they melt in
0:27:15 > 0:27:18'and go lovely and soft.
0:27:18 > 0:27:20'Then on with the toasted crumble.
0:27:20 > 0:27:24'Finally, dot more of that fantastic toffee on top.'
0:27:24 > 0:27:26Find the smallest pieces,
0:27:26 > 0:27:28the smallest ones you can find.
0:27:28 > 0:27:29Little bits, like that, look.
0:27:29 > 0:27:31- Is that one?- That's cool.
0:27:35 > 0:27:37- Do you like apples?- Yeah!
0:27:37 > 0:27:39- Do you like toffee?- Yeah.- Yeah.
0:27:39 > 0:27:42- Do you like crumble? - Yeah.- Yeah.- OK.
0:27:42 > 0:27:44Do you like ice cream?
0:27:44 > 0:27:45- Yeah.- Yeah.
0:27:45 > 0:27:48Well, then this is going to be the best dessert ever for you.
0:27:48 > 0:27:50High-five. Yeah! Yeah!
0:27:50 > 0:27:54'Then bake it at 180 degrees for about ten minutes.'
0:27:54 > 0:27:55Wow.
0:27:58 > 0:28:03That is the most amazing apple toffee crumble pudding pie
0:28:03 > 0:28:04the family will ever see.
0:28:06 > 0:28:07Yum!
0:28:07 > 0:28:11'With a little bit of love and attention, these classic dishes
0:28:11 > 0:28:13'can be turned into something incredible...'
0:28:13 > 0:28:15Served up with clotted cream ice cream.
0:28:15 > 0:28:17'..for all the family to enjoy.'
0:28:17 > 0:28:18Who's first?
0:28:21 > 0:28:22What do you think, girls?
0:28:22 > 0:28:25- Mmm!- Lovely!- Lovely?
0:28:25 > 0:28:27I like the apple in it.
0:28:27 > 0:28:28TOM LAUGHS
0:28:53 > 0:28:57Subtitles by Red Bee Media Ltd