Family Food Tom Kerridge's Proper Pub Food

-Service, please.

-Portion of chips. Pork is a la carte.

-Thank you.

I'm Tom Kerridge.

TOM LAUGHS

'I run the only pub in the UK with two Michelin stars.'

Lamb in, please, Ant!

How long on lamb out?

'The Great British pub.

'This is what we Brits do best.'

Set lunch soup coming, yeah?

'And I want to show you how to cook pub classics in your own home.'

There we go.

Lovely.

Got her eye on that, chef!

TOM LAUGHS

I'm all about simplicity.

Solid, strong flavours.

You shouldn't complicate food.

You should just keep it nice and simple.

It's about good food, prepared with a little bit of extra love

and attention to share with family and friends.

This is my pub food done properly.

Pubs these days really do cater for families, with food that both

children and grown-ups like and I'm going to show you some food

inspired by stuff that I had growing up that both you

and your family's going to love.

'I'm knocking up classic baked beans on toast from scratch.'

Once you've done it like this, you'll never go back

to those tinned versions.

'And making roast chicken fun by baking it in hay and cider.'

How lush is that?

'Then a proper family pud - my apple and toffee crumble pie.'

Oh, harder than that!

Yeah!

'But first up, omelettes are a family classic

'and the one I'm about to show you is a super simple,

'proper substantial sharing dish,

'ideal for feeding your hoard at lunch or brunch.'

What takes this from being a simple omelette to the

sublime omelette are the three key ingredients.

I've got here some free-range eggs, some fantastic Parmesan cheese

and some amazing smoked haddock.

If you get these three ingredients right, you're on a winner.

'Start by placing the haddock into a pan of boiling milk,

'then with a lid on top, take it off the stove

'and let the fish gently poach in the residual heat.'

Fish has been in here for about eight to ten minutes

and it is just perfectly cooked.

Just a little bit opaque,

but not dried out at all.

It smells delicious.

'Set the fish aside while you make a white sauce.

'I'm starting this with the poaching milk.

'It's taken on an incredible smoky flavour from the haddock.'

I'm just going to pass it through

a fine sieve into the jug

and all over the chopping board.

'Into a pan, add 30g each of unsalted butter and plain flour.'

We're going to slowly cook this out, just like you're making

a basic white sauce

and then we're going to add this warm milk.

And we're going to do it a little bit by little bit.

If you do it too much, all at once, you'll get a lumpy sauce

and we don't want a lumpy sauce.

When the sauce is nice and thick,

just set it aside to cool.

Can't make an omelette without breaking eggs.

I'm going to use about eight to ten for a nice big omelette.

You're feeding the family, so grab a nice big pan

and melt in a good knob of butter.

Now, the trick to a great omelette is slow, slow cooking.

Gently fold the eggs back into themselves.

The best omelettes are always treated with loads of love.

We've got to the point now where the eggs are just cooked.

Put it off the heat and let it sit there.

'This is the point to season the eggs, then add a nice

'layer of chopped chives and a

'really good grating of Parmesan cheese.'

This is really important.

What Parmesan has is an amazing dairy acidity that comes through it

and cuts through all the richness of the eggs and the haddock.

'Now for that beautiful smoky fish.

'Flake it off the skin into nice big chunks over the top.'

Push it all into the omelette, nice and even, so that

when you spoon it out, everybody gets some.

Looks incredible.

But I'm going to make it even more special by putting

a topping on it, using the white sauce we made earlier.

Start with two egg yolks and 150g of creme fraiche.

Cos, again, like the Parmesan, it has a fantastic acidity

that comes from dairy.

'Then, six tablespoons of the smoky white sauce finishes this

'glaze off and it's good for spooning all over the omelette.'

Put this into a grill that's preheated to very hot.

'After a couple of minutes, it's right good for dishing up.'

Look at how lovely that is.

It's absolutely stunning.

I can guarantee you, put this down in front of the family,

they'll be coming back for seconds, you'll have none left.

'Roast chicken is one of Britain's favourite meals.'

-One chicken, sir.

-Thanks.

'It's a proper way to feed the ones you love.

'Kids go mad for it and it goes a long way.

'One of my favourite recipes is a twist on this classic roast.

'It involves a few unusual ingredients, but trust me,

'they turn your ordinary chicken into the extraordinary.'

So, my farmyard flavours,

they're going to come from a roast chicken,

hay and cider.

Now, these are all the flavours that remind me

of growing up in the West Country.

First thing I'm going to do is, although I look like

I'm making a wedding dress,

is I'm actually cutting a piece of muslin cloth.

'This will form a bag for the chicken to cook in.

'But first, to inject some flavour,

'season and add the cloves from two bulbs of garlic.'

Just give them a little crush

and that'll start releasing the oils and the flavours.

'Finally, six bay leaves and it's ready for wrapping.'

Fold it over and that's it.

'Into a nice big pot, add a good layer of hay.'

This hay's been bought from a pet shop.

Very easy to get hold of, really cheap.

If you've got rabbits already, it's no bother.

Stick the chicken on top.

'It might seem unusual to cook with this, but it's perfectly safe

'and will add a wonderful earthy and almost smoky taste to the bird.

'Then cover it with a pint of cider.'

This is a big, heavy lid

and what it does, it gives

a really nice seal and it'll keep

the steam in, so the chicken will cook quite quickly

and steam itself.

'Cook at 220 degrees for about an hour.'

Just going to give it a little squeeze on the thigh.

If it just begins to come away from the bone,

then you know it's cooked.

I'm going to pop it back in the pot,

put the lid on.

I'm going to leave it to rest for 45 minutes.

'Doing this will let the meat slowly relax

'and become dead succulent and juicy.

'I'm serving my chicken with a beautiful

'whole roasted nutty celeriac.'

Now, celeriac for me is amazing.

It's kind of like a cross between a potato and celery, really.

Makes great soup, but it is also

lovely roasted whole

and I'm going to show you how to do it.

After peeling, cook it in olive oil and butter.

Keep it moving, just gently looking after it,

caring for it and caressing it and basting it with butter,

just to make sure it gets an even golden colour all the way around.

'After about 15 minutes, it should look lush and brown.

'It's then ready to take on more flavour from a halved

'head of garlic and a big bunch of thyme.

'Then roast in a medium oven

'for about 45 minutes,

'until beautiful and soft.

'So, while that happens, I'm going to make an earthy sauce using

'the cooking juices from the chicken.'

It smells amazing.

Imagine the countryside in the summertime.

It's like that, just in a pan.

Put this onto a high heat now and reduce it down.

'Then add two tablespoons of malt extract.

'Its sweet and earthy flavour

'complements the hay and cider brilliantly.

'Then half a pint of chicken stock for depth of flavour.'

And then reduce the liquid down by about a half,

just to bring it to a nice sauce consistency.

'My celeriac is now soft and golden

'and all it needs is a squeeze of lemon for a bit of acidity.'

To be honest, it looks good enough to eat on its own

without the chicken.

'And before I serve it up, I want to give my chicken a little

'colour, using a mean blow torch.'

Really does give a delicious kind of barbecued hint to everything.

This is proper blokey cooking.

'Now all it needs is a lovely glaze with the reduced sauce

'and it's ready for tucking into.'

I mean, how lush is that?

Two beautiful ingredients

treated dead simply.

Honestly, who needs anything else?

Take a little slice of this chicken.

You can see how beautiful

and moist it is underneath.

A little wedge of celeriac.

And me cider gravy.

There is no better roast chicken than that.

'When cooking for the family, you want to make dishes that everyone

'will love, but it doesn't have to be boring.

'You can elevate everyday meals to new heights.'

I want to show you my version of a real family classic -

beans on toast.

This is very easy to do, packed full of flavour.

I love cooking with smoky flavours

and this is a piece of back bacon.

This is where we're going to get

that underlying smoky taste coming through the beans.

'Into an ovenproof dish, add 75ml of oil, preferably rapeseed.'

Now, I love using rapeseed oil, cos it's British,

it's fantastic, it's full of flavour.

The bacon is caramelising

and all the bacon fat is beginning to

render into the pot, giving a wonderful, wonderful smell.

'While that sizzles away, add some finely diced onion to the pan,

'along with a couple of cloves of grated garlic.'

We're going to cook this now until the onions begin to go translucent

and beautiful and all that acid that's in the air that makes

you look like you're going to cry has disappeared.

'When that happens, you're ready for some white haricot beans,

'the type you get in your classic baked beans.'

What I've done is I've soaked them overnight in water, brought them

up to the boil and cooked them till they're soft.

I'm just going to give them a little stir,

give them a coat with all those bacon juices.

'To recreate that nostalgic baked bean flavour, add in 150g

'of soft dark brown sugar and 200ml of red wine vinegar.'

Now, the sugar and the vinegar together give that lovely

bittersweet kind of flavour that you get -

the same thing you would get from tinned beans.

'Then two tablespoons of tomato puree,

'a tin of chopped tomatoes and some water.'

Good stir round, make sure it's mixed properly.

Lid on and we're going to put it onto a low heat.

We're going to gently cook it

for about an hour and a half to two hours.

The longer it's on there, the better it'll taste.

Can't have beans without toast

and I'm going to show you how to make an amazing soda bread.

No proving, no kneading,

just a case of shaping it, moulding it and baking it.

'I've been serving this bread at my pub for years

'and it goes down a treat.'

First thing, 340g of strong bread flour.

The same amount of wholemeal.

One teaspoon of cracked black pepper,

gives it a lovely kick.

Two teaspoons bicarbonate of soda.

Acts as a slight raising agent to aerate it a little.

One and a half teaspoons of table salt.

Then, into that, 85g of soft butter.

We're just going to gently work all of these ingredients together.

Now going to add to this 625ml of buttermilk.

Gives it a wonderful kind of acidity that cuts through it.

Get your hands in and get messy.

So, what we're looking for is a wet dough texture that's just

come together and it's easy to mould.

And that's it, no need to prove.

Dust the tray with a little bit of wholemeal flour.

'This loaf is fail-safe and dead easy.'

Another little dust over the top

and then we're going to stick it in a hot oven.

Around about 200 to 220 degrees.

It's going to take about 45 minutes to an hour.

My beans are now ready, all they need is a good season.

If we season them before, they'll go hard like little bullets.

It's amazing, that bacon flavour

really does come through those beans.

It's absolutely stunning.

'All they need now is this awesome loaf.'

Oh, wow, it smells fantastic.

Cor, the smell that comes from it is absolutely amazing.

So easy to make.

Look at that. It's beautiful and moist, cooked delicious.

That is the best baked beans on toast.

Once you've done it like this,

you'll never go back to

those tinned versions.

'When I was a kid, I grew up on humble faggots and loved them.'

Hi, Andy! How we doing?

Lovely to see you again.

Look at that, we do it like that, that makes us cool.

'But they've got a bad reputation, so I'm at the butcher's to pick up

'the ingredients to make my own

'and show you how delicious they are.

'Once you've had a go at these, you'll be a convert.'

I've got to make enough for about six faggots,

but proper size. West Country portion size.

-Big jobbies, yeah?

-None of that faffy little ones.

I don't know whether I've got enough there, Tom, have I?

TOM LAUGHS

'They're just like sausages, really, and because they're made with

'inexpensive offcuts and offal from the pig,

'they're easy on the back pocket.

'The main ingredient in my faggots is pork belly.'

I'll take the rind off and put it mince through the coarse plate, yeah?

-Correct amount of fat in there?

-Delicious.

'Smoked bacon is my next important ingredient.'

About half the amount of the pork belly,

otherwise it'll be too powerful.

Yeah. That's a lovely dry cure smoked streaky.

It smells amazing, doesn't it?

-One pig's heart.

-One pig's heart will be enough.

And a little bit of that liver.

'I'm using a very small amount of offal

'cos I think too much can overpower the taste.'

So we've got the pork belly, the smoked streaky, the pig's liver

and the pig's heart. If you'd mince that, Paul, that'd be amazing.

'Mincing the ingredients gives a meatball-like consistency.'

What's the occasion on those, then?

I got some family coming over and, you know,

it's a nice alternative to sausages, isn't it?

And incredible value for money.

'This is such a hearty, delicious and simple family supper.'

Cheers, boys, see you later!

-Tom.

-Chaps.

'And what makes it really special is my ultimate onion gravy.'

Pork, for me, is one of the most incredible meats.

You can use almost all of the animal

and it goes very, very well with sage.

I'm going to chop about 20 leaves of sage,

fairly thinly.

'Then add to that 500g of mince pork belly, 150g

'of chopped smoked streaky bacon

'and, for a lovely, strong, meaty flavour

'150g of minced pork liver

'and 100g of minced pork heart.'

And one large diced onion that's just been

sweated down in a little oil and left to cool.

I've done some fresh breadcrumbs.

It's important to use fresh breadcrumbs, not dried.

This way, it'll give the faggots a little bit more body and substance

rather than tasting all dry.

'To bind the mix together, crack in two eggs.

'Then it's in with a teaspoon of cracked black pepper

'for spice and heat and a pinch of salt.'

And then get in there and mix it all together.

You'll know when the mix is ready

when the mix wants to form itself almost into a ball.

There used to be a butcher's, he used to make his own faggots where

I grew up and every day they'd come out of the oven

just in time for lunch

and if I was bunking off school, it was a great

place to go and have a cheap lunch.

Sorry, Mum. I skived off school.

'I now have six lovely faggots waiting to be wrapped up in caul.

'This is the lining of a pig's stomach.'

This is very cheap and please don't be scared of it.

I promise you, it's completely flavourless, odourless

and it just holds things in shape.

Get on with it, try it.

Gently pick up one of your faggots and wrap it.

It's kind of proper man cooking.

It's almost like making the most amazing meatballs.

'These now rest in the fridge to firm up

'while I make sensational onion gravy

'to spoon over the top of them.'

This is a super sweet caramelised onion gravy.

It goes so well with faggots or sausages,

or maybe even used as the base of a casserole or a stew.

'The onions in this recipe are the stars of the show'

'so it's dead important to show them some love.

'Start by halving three, then place these boys cut side

'down into a hot pan with a little olive oil.

'When they start to char, transfer

'them into a foil-lined baking tray.

'This charring will add a wonderful, nutty burnt flavour to the gravy.

'Next, cover them with thyme leaves, sprinkle over two

'tablespoons of demerara sugar

'and drizzle over a little olive oil.

'Now wrap these babies up into a foil parcel

'and roast them at 180 degrees for two hours.

'It might sound bonkers to roast them for this long,

'but it's this slow roasting that caramelises them

'and makes them taste so amazing.

'The rest is simple. Remove their skins and whizz them up.

'Then, into a hot pan, melt 30g of butter

'and to that add 30g of flour.

'Then cook it out for a few minutes to form a roux-style paste.

'Now it's in with those delicious, sweet, whizzed-up onions

'and a pint of chicken stock.

'Then just let them simmer for half an hour

'to intensify in flavour.'

OK, me onion gravy's ready.

It's reduced down by about a quarter, it's nice and thick.

These guys have been sat in the fridge for about an hour

and they've firmed up nicely.

I'm going to pop them on a medium heat.

I'm going to cook them for about 20 minutes.

Wow, there we go.

And now all they need is the onion gravy.

Just going to give it a little seasoning.

I'll leave them in there for 15 to 20 minutes,

till that onion gravy begins to caramelise even more,

gets them little crispy bits round the edges

and the faggots look beautiful and perfect for eating.

'Believe me, make the effort with these

'and you won't be disappointed.'

They just look amazing.

What a great way to feed the ones you love.

A fantastic family feast.

'An excellent way to treat the family is to take their

'favourite dish and spruce it right up

'with something dead decadent.

'I'm going to show you how to turn your everyday crumble into the most

'incredible apple and toffee crumble pie.'

First of all, I'm going to make my toffee.

Now, not everyone makes toffee at home

but I do urge you to give it a go.

'It's dead simple. Just bring 125ml of water

'and 450g of soft dark brown sugar to the boil.

'Then add 130g of black treacle,

'100g of golden syrup

'and then 5g of cream of tartar

'to stabilise the toffee and to stop it from crystallising.'

I'm going to stand here and watch my toffee cook

and I have to take it to 140 degrees centigrade.

It's really important to use a sugar thermometer for this.

It's about the accuracy of the temperature.

You can't guess this one.

'When it reaches 140, simply pour it onto a tray lined with parchment,

'and leave it to harden at room temperature.

'The second element to the best crumble ever is the filling.

'For this, I'm starting with a sweet base to stew my apples in.

'So, in a pan, add 100g of butter

'and the same amount of caster sugar, one cinnamon stick

'and, finally, the zest of an orange.'

I love using orange with apples.

There's a really, really nice oil that comes from it,

works really well with apples.

'Once that's dissolved down, add in four diced

'and peeled Bramley apples.'

A really good English cooking apple,

really acidic counterbalance for

all the sweetness that goes through the pastry in a crumble topping.

'When cooked, Bramleys break down and become puree-like, so right

'at the end, for crunch and sweetness,

'I'm also adding diced Gala apples.'

And I'm just going to stir them into this piping hot puree

for two or three minutes.

Then I'm going to take it off the heat

and leave it to finish in the residual heat of the pan.

'Finally, drain the apples to get rid of any excess water.

'This will help stop the pastry from going soggy.'

This is going to be the best apple crumble pie filling ever.

'Now, everybody loves a crumble topping.

'It's the bit we'd fight over when Mum dished up.

'Mine consists of 80g of butter,

'100g of caster sugar, then 35g of ground almonds for flavour

'and a good pinch of flaked almonds to add texture.'

Then get me fingers in and start rubbing it all together.

Now, I remember having crumble quite often when I was a kid

and the topping would be well done

and the bottom of it would be really soggy and wet.

So, trying to avoid that,

I'm going to cook the crumble topping first,

so it's all crunchy and all lovely.

Cooking your crumble like that really will make the difference.

It does take it to another level.

'Once the crumble mix resembles a fine rubble,

'stick it in a medium oven for about ten minutes.

'And, when it's cooked through, it's time to put this magnificent

'dessert together and I've got two little helpers perfect for the job.'

Come on, you two girls, come and give us a hand.

Come on, come on. All the way round.

'Kids love to get involved in the kitchen and as my wife,

'sister and brother-in-law are over for tea, it'd be rude not to

'get my cheeky nieces on the job.'

Here, do you know what this is?

-BOTH: Toffee!

-Toffee!

'To assemble, start by bashing up the toffee.'

No, harder than that!

Yeah!

'Then, fill a cooked pastry case with that delicious apple filling.

'I've made my own sweet pastry case, but they're easy to

'buy at a supermarket if pastry isn't your thing.'

Flatten it all out, so it's, like, all nice and even.

'Next, the broken up bits of toffee

'get pushed into the filling

'so, when it bakes, they melt in

'and go lovely and soft.

'Then on with the toasted crumble.

'Finally, dot more of that fantastic toffee on top.'

Find the smallest pieces,

the smallest ones you can find.

Little bits, like that, look.

-Is that one?

-That's cool.

-Do you like apples?

-Yeah!

-Do you like toffee?

-Yeah.

-Yeah.

-Do you like crumble?

-Yeah.

-Yeah.

-OK.

Do you like ice cream?

-Yeah.

-Yeah.

Well, then this is going to be the best dessert ever for you.

High-five. Yeah! Yeah!

'Then bake it at 180 degrees for about ten minutes.'

Wow.

That is the most amazing apple toffee crumble pudding pie

the family will ever see.

Yum!

'With a little bit of love and attention, these classic dishes

'can be turned into something incredible...'

Served up with clotted cream ice cream.

'..for all the family to enjoy.'

Who's first?

What do you think, girls?

-Mmm!

-Lovely!

-Lovely?

I like the apple in it.

TOM LAUGHS

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