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Autumn is here.
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Yay!
HE LAUGHS
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Yay!
HE LAUGHS
4
00:00:10,150 --> 00:00:11,950
And there's some incredible
British fruit
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00:00:11,990 --> 00:00:13,990
and veg bursting with flavour
and ripe for the picking.
6
00:00:14,030 --> 00:00:15,670
and veg bursting with flavour
and ripe for the picking.
7
00:00:15,710 --> 00:00:17,710
Yes. Look at this,
what a beautiful plant.
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Yes. Look at this,
what a beautiful plant.
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These are the gorgeous ingredients
that are best right now.
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00:00:20,910 --> 00:00:22,510
These are the gorgeous ingredients
that are best right now.
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00:00:22,550 --> 00:00:24,550
They're at their most delicious,
most affordable,
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00:00:24,590 --> 00:00:25,350
They're at their most delicious,
most affordable,
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00:00:25,390 --> 00:00:27,430
better for you and the planet.
14
00:00:27,470 --> 00:00:29,470
So, if you've got a bit of time
to make something special,
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00:00:29,510 --> 00:00:30,310
So, if you've got a bit of time
to make something special,
16
00:00:30,350 --> 00:00:32,350
I've created some exciting meals
for whatever the occasion,
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00:00:32,390 --> 00:00:33,710
I've created some exciting meals
for whatever the occasion,
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00:00:33,750 --> 00:00:35,750
that make the most
of what's in season.
19
00:00:35,790 --> 00:00:36,030
that make the most
of what's in season.
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A snapshot of deliciousness.
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Taking fruit and veg to
the next level.
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Taking fruit and veg to
the next level.
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Look at that stringiness!
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Celebrating all
the ingredients of now.
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00:00:45,470 --> 00:00:46,550
Celebrating all
the ingredients of now.
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From epic ideas for showstopping
pies and cracking curries...
27
00:00:48,630 --> 00:00:50,630
From epic ideas for showstopping
pies and cracking curries...
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00:00:50,670 --> 00:00:50,950
From epic ideas for showstopping
pies and cracking curries...
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00:00:50,990 --> 00:00:52,910
Off-the-chart flavour.
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..to perfect pastas, stunning soups
and beautiful burgers...
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..to perfect pastas, stunning soups
and beautiful burgers...
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It's full of the good stuff.
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..and sensational seasonal puddings.
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..and sensational seasonal puddings.
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00:01:01,070 --> 00:01:02,270
Hallelujah.
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So, join me at home in my shed,
as I spend the year cooking
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So, join me at home in my shed,
as I spend the year cooking
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So, join me at home in my shed,
as I spend the year cooking
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00:01:06,710 --> 00:01:08,710
what's in season, in the hope that
it inspires you to have a think about
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00:01:08,750 --> 00:01:10,750
what's in season, in the hope that
it inspires you to have a think about
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00:01:10,790 --> 00:01:11,070
what's in season, in the hope that
it inspires you to have a think about
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00:01:11,110 --> 00:01:13,110
the way you cook, shop
or even grow your food, too.
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the way you cook, shop
or even grow your food, too.
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What a joy, what a pleasure,
and what a season to cook. Come on.
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What a joy, what a pleasure,
and what a season to cook. Come on.
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What a joy, what a pleasure,
and what a season to cook. Come on.
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So, a fun little thing that
I've done since
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the kids were really young is
when I'm growing
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the squash and pumpkins,
I get a little knife or a pencil
50
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the squash and pumpkins,
I get a little knife or a pencil
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00:01:42,510 --> 00:01:44,510
and I scribe their name onto
the squash as it's growing,
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and I scribe their name onto
the squash as it's growing,
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so at the end of the season,
I collect all my winter
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so at the end of the season,
I collect all my winter
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pumpkins and squash, pile them up.
They love it.
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00:01:51,190 --> 00:01:51,830
pumpkins and squash, pile them up.
They love it.
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Well, I think they do. I love it.
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Well, I think they do. I love it.
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So look, here I've done Daisy,
here I've got River.
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00:01:56,230 --> 00:01:58,230
So look, here I've done Daisy,
here I've got River.
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So look, here I've done Daisy,
here I've got River.
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00:01:58,590 --> 00:02:00,590
I've got Petal,
hiding away in the corner.
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00:02:00,630 --> 00:02:01,510
I've got Petal,
hiding away in the corner.
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00:02:03,550 --> 00:02:05,550
And then there's one left
that I forgot
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And then there's one left
that I forgot
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00:02:05,910 --> 00:02:07,910
and that was Conker,
my reliable canine friend.
67
00:02:07,950 --> 00:02:08,590
and that was Conker,
my reliable canine friend.
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00:02:08,630 --> 00:02:10,630
Get in like this and
if you use a pencil,
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Get in like this and
if you use a pencil,
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00:02:12,390 --> 00:02:14,390
you can just gently scribe the name
on first and then do it again,
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00:02:14,430 --> 00:02:16,430
you can just gently scribe the name
on first and then do it again,
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00:02:16,470 --> 00:02:17,830
you can just gently scribe the name
on first and then do it again,
73
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and then again until it just
creates like a little scar
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00:02:19,910 --> 00:02:20,950
and then again until it just
creates like a little scar
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and then naturally the
pumpkin will make a little scab.
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and then naturally the
pumpkin will make a little scab.
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00:02:24,030 --> 00:02:26,030
And you can be naughty, you can be
rude, you can be romantic.
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And you can be naughty, you can be
rude, you can be romantic.
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But anyway, brilliant thing to grow
and bang in season right now.
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But anyway, brilliant thing to grow
and bang in season right now.
81
00:02:31,230 --> 00:02:31,630
But anyway, brilliant thing to grow
and bang in season right now.
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I'm going to pick some.
83
00:02:41,310 --> 00:02:43,310
If you're lucky, they'll keep in a
ventilated, cool, dark place -
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If you're lucky, they'll keep in a
ventilated, cool, dark place -
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If you're lucky, they'll keep in a
ventilated, cool, dark place -
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a shed, basically -
for three or four months.
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a shed, basically -
for three or four months.
88
00:02:48,390 --> 00:02:50,390
I've had longer, to be honest.
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I've had longer, to be honest.
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00:02:50,750 --> 00:02:52,750
So, if you go to the supermarkets
now, you'll definitely get
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00:02:52,790 --> 00:02:54,350
So, if you go to the supermarkets
now, you'll definitely get
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butternut squash, but you might
start seeing things like this.
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butternut squash, but you might
start seeing things like this.
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butternut squash, but you might
start seeing things like this.
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00:02:58,830 --> 00:03:00,830
Actually, one of my favourites.
This is an onion squash.
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00:03:00,870 --> 00:03:01,630
Actually, one of my favourites.
This is an onion squash.
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It's dense, the skin is edible,
the flesh is edible,
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00:03:03,710 --> 00:03:04,830
It's dense, the skin is edible,
the flesh is edible,
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the seeds are edible.
Really, really nice.
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00:03:06,910 --> 00:03:07,270
the seeds are edible.
Really, really nice.
101
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Look at these. These are starting
to get bigger now.
102
00:03:10,630 --> 00:03:11,630
Look at these. These are starting
to get bigger now.
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This one's amazing.
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This is called a North Georgia Candy
Roaster. Delicious flesh.
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This is called a North Georgia Candy
Roaster. Delicious flesh.
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This is called a North Georgia Candy
Roaster. Delicious flesh.
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00:03:18,590 --> 00:03:20,590
This is called Lunga di Napoli,
and that's the big dog.
108
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This is called Lunga di Napoli,
and that's the big dog.
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This is called Lunga di Napoli,
and that's the big dog.
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Big enough to put over my shoulder.
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Beautiful pumpkins and squash -
the veggies that absolutely
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Beautiful pumpkins and squash -
the veggies that absolutely
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epitomise autumn but they
all taste so different.
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epitomise autumn but they
all taste so different.
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So, the question is,
what shall I cook?
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So, the question is,
what shall I cook?
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I'm giving this seasonal squash a
date with its favourite spices.
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I'm giving this seasonal squash a
date with its favourite spices.
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Roasted until nutty and sweet,
then pureed into a luxurious sauce
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Roasted until nutty and sweet,
then pureed into a luxurious sauce
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with butter and Parmesan for
silky ribbons of fresh pasta.
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00:03:57,830 --> 00:03:59,830
with butter and Parmesan for
silky ribbons of fresh pasta.
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00:03:59,870 --> 00:04:01,870
My squash tagliatelle -
an impressive autumn meal
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00:04:01,910 --> 00:04:03,470
My squash tagliatelle -
an impressive autumn meal
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when you've got time to make
home-made pasta as a treat.
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00:04:05,550 --> 00:04:06,310
when you've got time to make
home-made pasta as a treat.
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For me, in autumn, even into winter,
this is something that
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For me, in autumn, even into winter,
this is something that
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I do every single week as
a little bit of a routine,
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I do every single week as
a little bit of a routine,
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because it gives me so many
options in my cooking.
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because it gives me so many
options in my cooking.
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Roasted squash, that
can be torn into a rice dish,
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Roasted squash, that
can be torn into a rice dish,
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a risotto, or in this case,
silky ribbons of fresh pasta.
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00:04:26,910 --> 00:04:28,910
a risotto, or in this case,
silky ribbons of fresh pasta.
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a risotto, or in this case,
silky ribbons of fresh pasta.
138
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That's true seasonal cooking.
139
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That's true seasonal cooking.
140
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So, I've got the three squash
that I'm going to do here
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So, I've got the three squash
that I'm going to do here
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and this method applies even
to your humble,
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and this method applies even
to your humble,
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beautiful butternut squash,
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00:04:39,950 --> 00:04:41,950
but I want to kind of
mix things up over here.
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but I want to kind of
mix things up over here.
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So, first of all, onion squash,
just cut like that.
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So, first of all, onion squash,
just cut like that.
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And the seeds are actually
incredibly nutritious,
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And the seeds are actually
incredibly nutritious,
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00:04:48,830 --> 00:04:50,830
so we can save those.
Just cut these into six.
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so we can save those.
Just cut these into six.
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00:04:52,910 --> 00:04:54,390
so we can save those.
Just cut these into six.
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That is the colour of
autumn for me.
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That is the colour of
autumn for me.
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That is the colour of
autumn for me.
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PAN RATTLES
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PAN RATTLES
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00:05:01,110 --> 00:05:03,110
And then, the North Georgia
Candy Roaster.
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00:05:03,150 --> 00:05:04,950
And then, the North Georgia
Candy Roaster.
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00:05:04,990 --> 00:05:06,990
I'm going to cut this into little
centimetre slices.
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00:05:07,030 --> 00:05:09,030
I'm going to cut this into little
centimetre slices.
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00:05:09,070 --> 00:05:09,310
I'm going to cut this into little
centimetre slices.
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00:05:09,350 --> 00:05:11,350
But, please, just be safe.
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But, please, just be safe.
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00:05:14,550 --> 00:05:16,550
So, with this one, the big dog,
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So, with this one, the big dog,
168
00:05:17,150 --> 00:05:18,950
I'm just going to cut these
a little bit thicker.
169
00:05:21,710 --> 00:05:23,710
What I love about seasonal
vegetables, particularly squash,
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What I love about seasonal
vegetables, particularly squash,
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What I love about seasonal
vegetables, particularly squash,
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is, like, if you make like a
vegetable soup or a minestrone,
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is, like, if you make like a
vegetable soup or a minestrone,
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is, like, if you make like a
vegetable soup or a minestrone,
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like all of a sudden you can
just hit it with this and it looks,
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like all of a sudden you can
just hit it with this and it looks,
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00:05:35,270 --> 00:05:37,270
feels and tastes completely
representative of that time
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feels and tastes completely
representative of that time
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00:05:38,950 --> 00:05:40,950
and that place and that weather.
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00:05:40,990 --> 00:05:41,150
and that place and that weather.
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So, olive oil, just a couple
of tablespoons.
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So, olive oil, just a couple
of tablespoons.
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Sea salt and pepper.
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00:05:49,950 --> 00:05:51,710
A tiny pinch of cinnamon.
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00:05:52,870 --> 00:05:54,870
The gratings of half a nutmeg,
very fragrant.
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The gratings of half a nutmeg,
very fragrant.
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00:05:58,430 --> 00:06:00,430
And this will all stick to
the squash.
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00:06:00,470 --> 00:06:00,750
And this will all stick to
the squash.
189
00:06:00,790 --> 00:06:02,390
Oh, it smells amazing.
190
00:06:02,430 --> 00:06:04,430
And then we've got here -
coriander seeds.
191
00:06:04,470 --> 00:06:06,070
And then we've got here -
coriander seeds.
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00:06:06,110 --> 00:06:08,110
Just a little pinch, like a teaspoon,
and a little pinch of chilli.
193
00:06:08,150 --> 00:06:10,150
Just a little pinch, like a teaspoon,
and a little pinch of chilli.
194
00:06:10,190 --> 00:06:11,270
Just a little pinch, like a teaspoon,
and a little pinch of chilli.
195
00:06:11,310 --> 00:06:13,310
Chilli and coriander has
an incredible relationship to
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00:06:13,350 --> 00:06:15,350
Chilli and coriander has
an incredible relationship to
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00:06:15,390 --> 00:06:16,430
Chilli and coriander has
an incredible relationship to
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00:06:16,470 --> 00:06:18,470
the flavours and the sweetness of
pumpkin and squash.
199
00:06:18,510 --> 00:06:20,510
the flavours and the sweetness of
pumpkin and squash.
200
00:06:20,550 --> 00:06:20,910
the flavours and the sweetness of
pumpkin and squash.
201
00:06:20,950 --> 00:06:22,550
Try and get this nice and fine.
202
00:06:24,870 --> 00:06:26,870
Honestly, this little combo is
just made for squash.
203
00:06:26,910 --> 00:06:28,910
Honestly, this little combo is
just made for squash.
204
00:06:28,950 --> 00:06:29,550
Honestly, this little combo is
just made for squash.
205
00:06:32,510 --> 00:06:34,510
Lay them out so the hot air of
the oven can get in
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00:06:34,550 --> 00:06:34,910
Lay them out so the hot air of
the oven can get in
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00:06:34,950 --> 00:06:36,350
and around all of those shapes.
208
00:06:38,150 --> 00:06:40,150
And we'll cook these at 180 degrees
Celsius, which is 350 Fahrenheit,
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00:06:40,190 --> 00:06:42,070
And we'll cook these at 180 degrees
Celsius, which is 350 Fahrenheit,
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00:06:42,110 --> 00:06:44,110
for an hour to an hour and 20 minutes
and the spices will be incredible.
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00:06:44,150 --> 00:06:46,150
for an hour to an hour and 20 minutes
and the spices will be incredible.
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00:06:46,190 --> 00:06:46,830
for an hour to an hour and 20 minutes
and the spices will be incredible.
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00:06:46,870 --> 00:06:48,870
Halfway through, maybe give it a
little shake. Lovely.
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00:06:48,910 --> 00:06:50,230
Halfway through, maybe give it a
little shake. Lovely.
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00:06:56,750 --> 00:06:58,750
While the squash is still roasting,
I'm going to make some
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00:06:58,790 --> 00:06:59,550
While the squash is still roasting,
I'm going to make some
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00:06:59,590 --> 00:07:01,590
fresh tagliatelle -
silky ribbons of fresh pasta,
218
00:07:01,630 --> 00:07:03,630
fresh tagliatelle -
silky ribbons of fresh pasta,
219
00:07:03,670 --> 00:07:03,950
fresh tagliatelle -
silky ribbons of fresh pasta,
220
00:07:03,990 --> 00:07:05,990
with a golden orange roasted
squash sauce,
221
00:07:06,030 --> 00:07:07,030
with a golden orange roasted
squash sauce,
222
00:07:07,070 --> 00:07:08,430
with butter and Parmesan.
223
00:07:08,470 --> 00:07:10,470
Oh, my lord, it's going
to be like a thing!
224
00:07:10,510 --> 00:07:10,870
Oh, my lord, it's going
to be like a thing!
225
00:07:10,910 --> 00:07:12,750
So, we've got plain flour.
226
00:07:12,790 --> 00:07:14,790
This is tipo 00, right,
which means how fine it is,
227
00:07:14,830 --> 00:07:16,350
This is tipo 00, right,
which means how fine it is,
228
00:07:16,390 --> 00:07:18,390
but you can use regular plain flour
and you'll still get good results.
229
00:07:18,430 --> 00:07:19,670
but you can use regular plain flour
and you'll still get good results.
230
00:07:20,950 --> 00:07:22,950
100 grams is the perfect
amount for one egg.
231
00:07:22,990 --> 00:07:24,990
100 grams is the perfect
amount for one egg.
232
00:07:25,030 --> 00:07:25,350
100 grams is the perfect
amount for one egg.
233
00:07:25,390 --> 00:07:27,390
Right, that's one portion,
so I'm going to make two portions.
234
00:07:27,430 --> 00:07:28,230
Right, that's one portion,
so I'm going to make two portions.
235
00:07:30,550 --> 00:07:32,550
So, let's bring me and
Jools's portion together.
236
00:07:32,590 --> 00:07:33,950
So, let's bring me and
Jools's portion together.
237
00:07:40,790 --> 00:07:42,790
For me, the act of making pasta
is quite therapeutic.
238
00:07:42,830 --> 00:07:44,830
For me, the act of making pasta
is quite therapeutic.
239
00:07:44,870 --> 00:07:45,630
For me, the act of making pasta
is quite therapeutic.
240
00:07:50,310 --> 00:07:52,310
When I was a kid, I used to make
Play-Doh and mud pies.
241
00:07:52,350 --> 00:07:54,310
When I was a kid, I used to make
Play-Doh and mud pies.
242
00:07:54,350 --> 00:07:56,350
Like, it's same but different, right?
243
00:07:56,390 --> 00:07:56,630
Like, it's same but different, right?
244
00:07:56,670 --> 00:07:58,670
Mix this flour with the eggs
and in a matter of minutes,
245
00:07:58,710 --> 00:08:00,710
Mix this flour with the eggs
and in a matter of minutes,
246
00:08:00,750 --> 00:08:02,350
Mix this flour with the eggs
and in a matter of minutes,
247
00:08:02,390 --> 00:08:03,630
you've got your dough.
248
00:08:03,670 --> 00:08:05,670
And then, when it's not kind of
sticky any more, you start kneading.
249
00:08:05,710 --> 00:08:07,230
And then, when it's not kind of
sticky any more, you start kneading.
250
00:08:08,590 --> 00:08:10,590
Right now, there's amazing smells
coming out of that oven.
251
00:08:10,630 --> 00:08:11,670
Right now, there's amazing smells
coming out of that oven.
252
00:08:13,190 --> 00:08:14,950
The real smells of autumn.
253
00:08:17,270 --> 00:08:19,270
So, after three or four
minutes of kneading,
254
00:08:19,310 --> 00:08:19,630
So, after three or four
minutes of kneading,
255
00:08:19,670 --> 00:08:21,670
you know, what you should have is
a nice, smooth, pliable dough.
256
00:08:21,710 --> 00:08:23,710
you know, what you should have is
a nice, smooth, pliable dough.
257
00:08:23,750 --> 00:08:24,030
you know, what you should have is
a nice, smooth, pliable dough.
258
00:08:24,070 --> 00:08:26,070
Just put a little bowl on top, let it
relax and then we can roll it out
259
00:08:26,110 --> 00:08:28,110
Just put a little bowl on top, let it
relax and then we can roll it out
260
00:08:28,150 --> 00:08:28,710
Just put a little bowl on top, let it
relax and then we can roll it out
261
00:08:28,750 --> 00:08:30,750
to all kinds of shapes and sizes,
which is going to be amazing.
262
00:08:30,790 --> 00:08:32,110
to all kinds of shapes and sizes,
which is going to be amazing.
263
00:08:32,150 --> 00:08:34,150
So, silky pasta, silky sauce.
I want some contrast,
264
00:08:34,190 --> 00:08:36,150
So, silky pasta, silky sauce.
I want some contrast,
265
00:08:36,190 --> 00:08:37,710
a little crunch, right?
266
00:08:37,750 --> 00:08:39,750
And the Italians have a fantastic
thing called pan grattata,
267
00:08:39,790 --> 00:08:40,710
And the Italians have a fantastic
thing called pan grattata,
268
00:08:40,750 --> 00:08:42,750
which to use up stale breadcrumbs
and my wife goes crazy for it.
269
00:08:42,790 --> 00:08:44,790
which to use up stale breadcrumbs
and my wife goes crazy for it.
270
00:08:44,830 --> 00:08:45,830
which to use up stale breadcrumbs
and my wife goes crazy for it.
271
00:08:45,870 --> 00:08:47,870
I can help it along with one
garlic clove. Just peel it.
272
00:08:47,910 --> 00:08:49,910
I can help it along with one
garlic clove. Just peel it.
273
00:08:49,950 --> 00:08:50,790
I can help it along with one
garlic clove. Just peel it.
274
00:08:50,830 --> 00:08:52,830
We're kind of making our own
little garlic bread bits.
275
00:08:52,870 --> 00:08:54,870
We're kind of making our own
little garlic bread bits.
276
00:08:54,910 --> 00:08:55,190
We're kind of making our own
little garlic bread bits.
277
00:08:55,230 --> 00:08:57,230
Get yourself a nice little
handful of sage.
278
00:08:57,270 --> 00:08:58,950
Get yourself a nice little
handful of sage.
279
00:08:58,990 --> 00:09:00,990
A little bit of olive oil,
then let's whizz it up.
280
00:09:01,030 --> 00:09:02,990
A little bit of olive oil,
then let's whizz it up.
281
00:09:03,030 --> 00:09:05,030
FOOD PROCESSOR WHIRS
282
00:09:05,070 --> 00:09:05,470
FOOD PROCESSOR WHIRS
283
00:09:08,470 --> 00:09:10,470
And there's one more ingredient that
I want to add that is really,
284
00:09:10,510 --> 00:09:12,310
And there's one more ingredient that
I want to add that is really,
285
00:09:12,350 --> 00:09:14,350
really autumn and that's chestnuts.
286
00:09:14,390 --> 00:09:14,870
really autumn and that's chestnuts.
287
00:09:14,910 --> 00:09:16,910
These chestnuts here are
from a pack.
288
00:09:16,950 --> 00:09:17,230
These chestnuts here are
from a pack.
289
00:09:17,270 --> 00:09:19,270
They're already kind of roasted
and toasted and peeled.
290
00:09:19,310 --> 00:09:20,190
They're already kind of roasted
and toasted and peeled.
291
00:09:20,230 --> 00:09:22,230
They're delicious.
So, just take a handful of those,
292
00:09:22,270 --> 00:09:23,230
They're delicious.
So, just take a handful of those,
293
00:09:23,270 --> 00:09:25,270
get them in here
and give them a pulse.
294
00:09:25,310 --> 00:09:26,350
get them in here
and give them a pulse.
295
00:09:26,390 --> 00:09:28,390
WHIRRING CONTINUES
296
00:09:28,430 --> 00:09:28,830
WHIRRING CONTINUES
297
00:09:31,190 --> 00:09:33,190
Beautiful. I won't use all of
that on my pasta,
298
00:09:33,230 --> 00:09:34,190
Beautiful. I won't use all of
that on my pasta,
299
00:09:34,230 --> 00:09:36,230
but just keep it out,
covered, in the kitchen.
300
00:09:36,270 --> 00:09:36,750
but just keep it out,
covered, in the kitchen.
301
00:09:36,790 --> 00:09:38,790
You can sprinkle it on salads,
on stews,
302
00:09:38,830 --> 00:09:39,590
You can sprinkle it on salads,
on stews,
303
00:09:39,630 --> 00:09:41,630
on other things
and you will not regret it.
304
00:09:41,670 --> 00:09:42,910
on other things
and you will not regret it.
305
00:09:42,950 --> 00:09:44,950
So, olive oil in the pan
and then sprinkle in...
306
00:09:44,990 --> 00:09:46,270
So, olive oil in the pan
and then sprinkle in...
307
00:09:48,270 --> 00:09:50,270
..those beautiful chestnut and sage,
garlicky breadcrumbs.
308
00:09:50,310 --> 00:09:52,310
..those beautiful chestnut and sage,
garlicky breadcrumbs.
309
00:09:52,350 --> 00:09:53,670
..those beautiful chestnut and sage,
garlicky breadcrumbs.
310
00:09:53,710 --> 00:09:55,710
Medium heat, about 15 minutes,
until golden and crisp.
311
00:09:55,750 --> 00:09:57,750
Medium heat, about 15 minutes,
until golden and crisp.
312
00:09:57,790 --> 00:09:58,350
Medium heat, about 15 minutes,
until golden and crisp.
313
00:09:58,390 --> 00:10:00,390
So, I'm going to use now a
pasta machine
314
00:10:00,430 --> 00:10:01,190
So, I'm going to use now a
pasta machine
315
00:10:01,230 --> 00:10:03,110
but you could just use
a rolling pin.
316
00:10:03,150 --> 00:10:05,150
Let's take the pasta - now you
can see it's relaxed a little bit.
317
00:10:05,190 --> 00:10:06,190
Let's take the pasta - now you
can see it's relaxed a little bit.
318
00:10:06,230 --> 00:10:08,230
So we got half a batch.
319
00:10:08,270 --> 00:10:08,510
So we got half a batch.
320
00:10:08,550 --> 00:10:10,550
What we want to do is put it
through the mangle. It's fun.
321
00:10:10,590 --> 00:10:11,150
What we want to do is put it
through the mangle. It's fun.
322
00:10:12,670 --> 00:10:14,670
So, every time we go through,
we'll dust it with a little flour
323
00:10:14,710 --> 00:10:16,710
So, every time we go through,
we'll dust it with a little flour
324
00:10:16,750 --> 00:10:18,750
So, every time we go through,
we'll dust it with a little flour
325
00:10:18,790 --> 00:10:19,070
So, every time we go through,
we'll dust it with a little flour
326
00:10:19,110 --> 00:10:21,110
like that, and we'll go
down a little bit.
327
00:10:21,150 --> 00:10:21,870
like that, and we'll go
down a little bit.
328
00:10:26,470 --> 00:10:28,470
And the sheet is getting longer
and thinner.
329
00:10:28,510 --> 00:10:29,710
And the sheet is getting longer
and thinner.
330
00:10:31,230 --> 00:10:33,230
So, about a millimetre thick when
you're rolling it out
331
00:10:33,270 --> 00:10:33,510
So, about a millimetre thick when
you're rolling it out
332
00:10:33,550 --> 00:10:35,190
via rolling pin.
333
00:10:35,230 --> 00:10:37,230
I'm smelling that incredible
pan grattata.
334
00:10:37,270 --> 00:10:39,270
I'm smelling that incredible
pan grattata.
335
00:10:39,310 --> 00:10:39,550
I'm smelling that incredible
pan grattata.
336
00:10:39,590 --> 00:10:41,590
It's getting crispier.
337
00:10:41,630 --> 00:10:41,870
It's getting crispier.
338
00:10:41,910 --> 00:10:43,910
So, what I'm going to do now
is cut this pasta.
339
00:10:43,950 --> 00:10:44,470
So, what I'm going to do now
is cut this pasta.
340
00:10:44,510 --> 00:10:46,510
So, let's call it like, nine inches.
341
00:10:46,550 --> 00:10:47,790
So, let's call it like, nine inches.
342
00:10:47,830 --> 00:10:48,910
Dust it with flour...
343
00:10:50,550 --> 00:10:52,550
..and then I go from using this
barrel here to one of these two.
344
00:10:52,590 --> 00:10:54,590
..and then I go from using this
barrel here to one of these two.
345
00:10:54,630 --> 00:10:54,910
..and then I go from using this
barrel here to one of these two.
346
00:10:54,950 --> 00:10:56,950
So this is a tagliatelle one here
and this is the really fun bit.
347
00:10:56,990 --> 00:10:58,350
So this is a tagliatelle one here
and this is the really fun bit.
348
00:10:58,390 --> 00:11:00,390
We put it in and we take it through
like that. It's very satisfying.
349
00:11:00,430 --> 00:11:02,430
We put it in and we take it through
like that. It's very satisfying.
350
00:11:02,470 --> 00:11:02,830
We put it in and we take it through
like that. It's very satisfying.
351
00:11:05,110 --> 00:11:06,150
Just joy.
352
00:11:10,270 --> 00:11:12,270
You can knock out fresh pasta and
turn it into tagliatelle in the time
353
00:11:12,310 --> 00:11:14,230
You can knock out fresh pasta and
turn it into tagliatelle in the time
354
00:11:14,270 --> 00:11:16,270
a cold pan of water takes
to come to the boil. Look at that.
355
00:11:16,310 --> 00:11:18,310
a cold pan of water takes
to come to the boil. Look at that.
356
00:11:18,350 --> 00:11:18,790
a cold pan of water takes
to come to the boil. Look at that.
357
00:11:22,430 --> 00:11:24,070
So, I think these are done now.
358
00:11:24,110 --> 00:11:25,790
WIND BLOWS STRONGLY
359
00:11:25,830 --> 00:11:27,030
Oh, the wind!
360
00:11:28,150 --> 00:11:30,150
Oh, ho! It's gone mad.
361
00:11:30,190 --> 00:11:31,030
Oh, ho! It's gone mad.
362
00:11:32,670 --> 00:11:34,670
So, look - garlicky,
herby and delicious.
363
00:11:34,710 --> 00:11:36,710
So, look - garlicky,
herby and delicious.
364
00:11:36,750 --> 00:11:37,030
So, look - garlicky,
herby and delicious.
365
00:11:37,070 --> 00:11:39,070
So let's have a little look
at this squash.
366
00:11:39,110 --> 00:11:39,470
So let's have a little look
at this squash.
367
00:11:39,510 --> 00:11:41,510
Absolutely beautiful.
Take three humble slices.
368
00:11:41,550 --> 00:11:43,550
Absolutely beautiful.
Take three humble slices.
369
00:11:43,590 --> 00:11:43,790
Absolutely beautiful.
Take three humble slices.
370
00:11:44,870 --> 00:11:46,870
This will keep in the fridge for
like, five days at least,
371
00:11:46,910 --> 00:11:47,470
This will keep in the fridge for
like, five days at least,
372
00:11:47,510 --> 00:11:49,510
and it's going to save you time
in the rest of the week.
373
00:11:49,550 --> 00:11:50,870
and it's going to save you time
in the rest of the week.
374
00:11:50,910 --> 00:11:52,710
So, let that cool down.
375
00:11:52,750 --> 00:11:54,750
I'm going to show you how to make
the simplest pasta sauce
376
00:11:54,790 --> 00:11:56,790
I'm going to show you how to make
the simplest pasta sauce
377
00:11:56,830 --> 00:11:58,830
using some mushed up roasted squash
with some Parmesan butter
378
00:11:58,870 --> 00:12:00,550
using some mushed up roasted squash
with some Parmesan butter
379
00:12:00,590 --> 00:12:02,590
and cooking water, right?
Super simple.
380
00:12:02,630 --> 00:12:02,990
and cooking water, right?
Super simple.
381
00:12:05,310 --> 00:12:07,310
Mash that squash.
Look at the colours!
382
00:12:07,350 --> 00:12:08,030
Mash that squash.
Look at the colours!
383
00:12:12,390 --> 00:12:14,390
So the skins will go over here.
They won't be wasted.
384
00:12:14,430 --> 00:12:16,430
So the skins will go over here.
They won't be wasted.
385
00:12:16,470 --> 00:12:16,750
So the skins will go over here.
They won't be wasted.
386
00:12:16,790 --> 00:12:18,790
Then all of this gorgeous squash
here goes into my frying pan
387
00:12:18,830 --> 00:12:20,830
Then all of this gorgeous squash
here goes into my frying pan
388
00:12:20,870 --> 00:12:21,590
Then all of this gorgeous squash
here goes into my frying pan
389
00:12:21,630 --> 00:12:23,630
with a nice knob of butter,
on like a medium heat.
390
00:12:23,670 --> 00:12:25,670
with a nice knob of butter,
on like a medium heat.
391
00:12:25,710 --> 00:12:26,550
with a nice knob of butter,
on like a medium heat.
392
00:12:28,990 --> 00:12:30,990
Let that butter start to sizzle
and then we're going to add
393
00:12:31,030 --> 00:12:32,310
Let that butter start to sizzle
and then we're going to add
394
00:12:32,350 --> 00:12:34,230
a little bit of this cooking water.
395
00:12:35,990 --> 00:12:37,990
You can see what's happening. It's
just pureeing into a lovely sauce.
396
00:12:38,030 --> 00:12:40,030
You can see what's happening. It's
just pureeing into a lovely sauce.
397
00:12:40,070 --> 00:12:40,350
You can see what's happening. It's
just pureeing into a lovely sauce.
398
00:12:40,390 --> 00:12:42,350
Now I want to cook the pasta
and cos it's fresh pasta,
399
00:12:42,390 --> 00:12:44,390
it takes one minute to cook.
Let's go.
400
00:12:44,430 --> 00:12:45,590
it takes one minute to cook.
Let's go.
401
00:12:45,630 --> 00:12:47,630
Into our boiling water.
Give it a little stir.
402
00:12:47,670 --> 00:12:48,830
Into our boiling water.
Give it a little stir.
403
00:12:50,750 --> 00:12:52,590
Lid on top to let the heat come up.
404
00:12:52,630 --> 00:12:54,390
Just add a little Parmesan to
the sauce.
405
00:12:56,070 --> 00:12:58,070
And I'm just going to turn
the heat right down now.
406
00:12:58,110 --> 00:12:58,510
And I'm just going to turn
the heat right down now.
407
00:13:02,510 --> 00:13:04,510
This is autumn in a sauce.
408
00:13:04,550 --> 00:13:04,710
This is autumn in a sauce.
409
00:13:06,990 --> 00:13:08,990
So, look - here's the pasta.
410
00:13:09,030 --> 00:13:09,630
So, look - here's the pasta.
411
00:13:09,670 --> 00:13:11,670
Bring with it some
of that cooking water.
412
00:13:11,710 --> 00:13:11,910
Bring with it some
of that cooking water.
413
00:13:19,550 --> 00:13:21,550
Oh, my lord. Autumn-time,
right there.
414
00:13:21,590 --> 00:13:22,350
Oh, my lord. Autumn-time,
right there.
415
00:13:23,790 --> 00:13:25,790
And that amazing sauce,
just from those couple of squash
416
00:13:25,830 --> 00:13:27,830
And that amazing sauce,
just from those couple of squash
417
00:13:27,870 --> 00:13:28,110
And that amazing sauce,
just from those couple of squash
418
00:13:28,150 --> 00:13:29,150
in slices, right?
419
00:13:32,710 --> 00:13:34,710
Just finish it with some
of that lovely garlic,
420
00:13:34,750 --> 00:13:35,630
Just finish it with some
of that lovely garlic,
421
00:13:35,670 --> 00:13:37,670
sage and chestnut pan grattata,
those crispy, crunchy breadcrumbs.
422
00:13:37,710 --> 00:13:39,710
sage and chestnut pan grattata,
those crispy, crunchy breadcrumbs.
423
00:13:39,750 --> 00:13:40,030
sage and chestnut pan grattata,
those crispy, crunchy breadcrumbs.
424
00:13:44,990 --> 00:13:46,990
You don't have to make fresh pasta.
425
00:13:47,030 --> 00:13:47,270
You don't have to make fresh pasta.
426
00:13:47,310 --> 00:13:49,310
Dried is great,
but that's kind of special.
427
00:13:49,350 --> 00:13:50,750
Dried is great,
but that's kind of special.
428
00:14:02,750 --> 00:14:04,430
Mm!
429
00:14:04,470 --> 00:14:06,470
Oh... Sweet, comforting,
nutty. It's deep in flavour.
430
00:14:06,510 --> 00:14:08,510
Oh... Sweet, comforting,
nutty. It's deep in flavour.
431
00:14:08,550 --> 00:14:10,550
Oh... Sweet, comforting,
nutty. It's deep in flavour.
432
00:14:10,590 --> 00:14:10,790
Oh... Sweet, comforting,
nutty. It's deep in flavour.
433
00:14:14,470 --> 00:14:16,470
This dish was just about
capturing today
434
00:14:16,510 --> 00:14:17,070
This dish was just about
capturing today
435
00:14:17,110 --> 00:14:19,110
and the flavour
of those amazing squash.
436
00:14:19,150 --> 00:14:19,830
and the flavour
of those amazing squash.
437
00:14:19,870 --> 00:14:21,870
What a joy, what a pleasure,
and what a season to cook. Come on.
438
00:14:21,910 --> 00:14:23,910
What a joy, what a pleasure,
and what a season to cook. Come on.
439
00:14:23,950 --> 00:14:25,430
What a joy, what a pleasure,
and what a season to cook. Come on.
440
00:29:25,570 --> 00:29:27,570
One of the best things
about autumn-time
441
00:29:27,610 --> 00:29:27,890
One of the best things
about autumn-time
442
00:29:27,930 --> 00:29:29,810
is the flurry of mushrooms.
443
00:29:29,850 --> 00:29:31,850
From September to November, it goes
bonkers. And look at all this...!
444
00:29:31,890 --> 00:29:33,890
From September to November, it goes
bonkers. And look at all this...!
445
00:29:33,930 --> 00:29:34,250
From September to November, it goes
bonkers. And look at all this...!
446
00:29:34,290 --> 00:29:36,290
CHUCKLING: I mean, they're not an
animal and they're not a vegetable,
447
00:29:36,330 --> 00:29:37,450
CHUCKLING: I mean, they're not an
animal and they're not a vegetable,
448
00:29:37,490 --> 00:29:39,490
they are their very own kingdom -
the fungi kingdom.
449
00:29:39,530 --> 00:29:41,370
they are their very own kingdom -
the fungi kingdom.
450
00:29:41,410 --> 00:29:43,410
And they're amazing in so many
different ways.
451
00:29:43,450 --> 00:29:45,090
And they're amazing in so many
different ways.
452
00:29:45,130 --> 00:29:47,130
I'm going to harvest some of
these now. If you go foraging,
453
00:29:47,170 --> 00:29:48,130
I'm going to harvest some of
these now. If you go foraging,
454
00:29:48,170 --> 00:29:50,170
you have to go with someone that
knows what they're talking about,
455
00:29:50,210 --> 00:29:51,330
you have to go with someone that
knows what they're talking about,
456
00:29:51,370 --> 00:29:53,370
cos you can get poisonous ones, but
these ones are incredible.
457
00:29:53,410 --> 00:29:55,170
cos you can get poisonous ones, but
these ones are incredible.
458
00:29:55,210 --> 00:29:57,210
You buy 'em in boxes - you can get
'em from garden centres -
459
00:29:57,250 --> 00:29:57,570
You buy 'em in boxes - you can get
'em from garden centres -
460
00:29:57,610 --> 00:29:59,610
and they take about 16 to 18 days to
grow, right, to this.
461
00:29:59,650 --> 00:30:01,650
and they take about 16 to 18 days to
grow, right, to this.
462
00:30:01,690 --> 00:30:02,370
and they take about 16 to 18 days to
grow, right, to this.
463
00:30:03,450 --> 00:30:05,450
There's so many mushrooms, I
genuinely do believe
464
00:30:05,490 --> 00:30:06,490
There's so many mushrooms, I
genuinely do believe
465
00:30:06,530 --> 00:30:08,530
there's a mushroom for everyone.
HE CHUCKLES
466
00:30:08,570 --> 00:30:10,450
That sounds like I'm a mushroom
salesman.
467
00:30:10,490 --> 00:30:12,450
Right? Like these
lion's mane ones here,
468
00:30:12,490 --> 00:30:14,490
they almost taste a little bit like
beautifully fresh crab.
469
00:30:14,530 --> 00:30:16,010
they almost taste a little bit like
beautifully fresh crab.
470
00:30:17,210 --> 00:30:18,810
How's that possible?
471
00:30:18,850 --> 00:30:20,890
The brown chestnut mushrooms.
472
00:30:20,930 --> 00:30:22,930
These ones, here, get quite nutty,
and quite fresh.
473
00:30:22,970 --> 00:30:23,810
These ones, here, get quite nutty,
and quite fresh.
474
00:30:23,850 --> 00:30:25,090
Golden oysters here.
475
00:30:25,130 --> 00:30:27,130
When you get a cluster like this,
you can roast the whole thing.
476
00:30:27,170 --> 00:30:28,850
When you get a cluster like this,
you can roast the whole thing.
477
00:30:28,890 --> 00:30:30,890
There's a whole range of mushrooms
in the supermarket.
478
00:30:30,930 --> 00:30:31,570
There's a whole range of mushrooms
in the supermarket.
479
00:30:31,610 --> 00:30:33,610
The humble button mushroom, which is
cheap as chips,
480
00:30:33,650 --> 00:30:34,890
The humble button mushroom, which is
cheap as chips,
481
00:30:34,930 --> 00:30:36,650
and you get mixed little tubs
throughout the year.
482
00:30:38,130 --> 00:30:40,130
So, that is a beautiful little
bounty of mushrooms.
483
00:30:40,170 --> 00:30:40,450
So, that is a beautiful little
bounty of mushrooms.
484
00:30:40,490 --> 00:30:42,490
Right, let's go and cook them.
485
00:30:42,530 --> 00:30:42,690
Right, let's go and cook them.
486
00:30:52,210 --> 00:30:54,210
These really are special mushrooms
for a special occasion.
487
00:30:54,250 --> 00:30:55,890
These really are special mushrooms
for a special occasion.
488
00:30:55,930 --> 00:30:57,930
I'm heroing their meaty yet delicate
flavours,
489
00:30:57,970 --> 00:30:58,770
I'm heroing their meaty yet delicate
flavours,
490
00:30:58,810 --> 00:31:00,810
giving them centre stage in their
own curry,
491
00:31:00,850 --> 00:31:01,410
giving them centre stage in their
own curry,
492
00:31:01,450 --> 00:31:03,450
with an outrageously good curry
paste
493
00:31:03,490 --> 00:31:03,770
with an outrageously good curry
paste
494
00:31:03,810 --> 00:31:05,810
made with some unusual Essex-grown
extras.
495
00:31:05,850 --> 00:31:07,010
made with some unusual Essex-grown
extras.
496
00:31:07,050 --> 00:31:09,050
My mighty mushroom curry is just what
you'll fancy eating this autumn.
497
00:31:09,090 --> 00:31:10,850
My mighty mushroom curry is just what
you'll fancy eating this autumn.
498
00:31:14,570 --> 00:31:16,570
My goodness, the weather's closing
in, and look -
499
00:31:16,610 --> 00:31:17,090
My goodness, the weather's closing
in, and look -
500
00:31:17,130 --> 00:31:19,130
when the weather changes, like, our
feelings change, our cravings change.
501
00:31:19,170 --> 00:31:21,170
when the weather changes, like, our
feelings change, our cravings change.
502
00:31:21,210 --> 00:31:22,210
when the weather changes, like, our
feelings change, our cravings change.
503
00:31:22,250 --> 00:31:24,250
Like, when it gets cold, you can
have food that's comforting,
504
00:31:24,290 --> 00:31:26,290
Like, when it gets cold, you can
have food that's comforting,
505
00:31:26,330 --> 00:31:26,610
Like, when it gets cold, you can
have food that's comforting,
506
00:31:26,650 --> 00:31:28,650
and you can have spices that, like,
kind of warm your soul
507
00:31:28,690 --> 00:31:29,530
and you can have spices that, like,
kind of warm your soul
508
00:31:29,570 --> 00:31:31,170
and put a smile on your face.
509
00:31:31,210 --> 00:31:33,210
So, I'm going to cook the most
delicious curry
510
00:31:33,250 --> 00:31:33,650
So, I'm going to cook the most
delicious curry
511
00:31:33,690 --> 00:31:35,690
that heroes these incredible
mushrooms.
512
00:31:35,730 --> 00:31:36,050
that heroes these incredible
mushrooms.
513
00:31:37,170 --> 00:31:39,090
So, olive oil into a pan, like that.
514
00:31:40,330 --> 00:31:42,330
The salt and pepper, you know,
fairly generous.
515
00:31:42,370 --> 00:31:43,010
The salt and pepper, you know,
fairly generous.
516
00:31:43,050 --> 00:31:45,050
I'm going to take these mushrooms,
517
00:31:45,090 --> 00:31:45,330
I'm going to take these mushrooms,
518
00:31:45,370 --> 00:31:47,370
and I'm just going to slice them up
very simply.
519
00:31:47,410 --> 00:31:47,610
and I'm just going to slice them up
very simply.
520
00:31:48,450 --> 00:31:50,450
I'll leave these completely whole.
521
00:31:50,490 --> 00:31:50,770
I'll leave these completely whole.
522
00:31:50,810 --> 00:31:52,810
Oyster mushrooms, exactly the same.
523
00:31:52,850 --> 00:31:53,090
Oyster mushrooms, exactly the same.
524
00:31:53,130 --> 00:31:55,130
Maybe - these ones -
I'll take into quarters.
525
00:31:55,170 --> 00:31:55,370
Maybe - these ones -
I'll take into quarters.
526
00:31:56,210 --> 00:31:58,210
There's no real kind of logic to
this,
527
00:31:58,250 --> 00:31:58,650
There's no real kind of logic to
this,
528
00:31:58,690 --> 00:32:00,690
apart from I want to celebrate their
natural, beautiful shape and form.
529
00:32:00,730 --> 00:32:02,730
apart from I want to celebrate their
natural, beautiful shape and form.
530
00:32:02,770 --> 00:32:03,650
apart from I want to celebrate their
natural, beautiful shape and form.
531
00:32:04,690 --> 00:32:06,330
Now, I've grown these mushrooms,
532
00:32:06,370 --> 00:32:08,370
but you can get all of these in the
supermarket,
533
00:32:08,410 --> 00:32:08,730
but you can get all of these in the
supermarket,
534
00:32:08,770 --> 00:32:10,770
and it doesn't matter which mixture
or mushroom you go for,
535
00:32:10,810 --> 00:32:11,450
and it doesn't matter which mixture
or mushroom you go for,
536
00:32:11,490 --> 00:32:12,850
it's going to be amazing.
537
00:32:12,890 --> 00:32:14,890
So look, olive oil, salt and pepper,
and that's it.
538
00:32:14,930 --> 00:32:15,490
So look, olive oil, salt and pepper,
and that's it.
539
00:32:15,530 --> 00:32:17,450
And I've got a clever little cooking
method, as well.
540
00:32:17,490 --> 00:32:19,370
I'm going to put this on a medium
heat,
541
00:32:19,410 --> 00:32:21,410
and it's going to fry from the
bottom. Crispy, golden.
542
00:32:21,450 --> 00:32:22,330
and it's going to fry from the
bottom. Crispy, golden.
543
00:32:22,370 --> 00:32:24,370
And then, I'm going to get a plate
and put that on top,
544
00:32:24,410 --> 00:32:25,890
And then, I'm going to get a plate
and put that on top,
545
00:32:25,930 --> 00:32:27,930
and that'll press it down a little
bit, but also create steam -
546
00:32:27,970 --> 00:32:29,970
and that'll press it down a little
bit, but also create steam -
547
00:32:30,010 --> 00:32:30,290
and that'll press it down a little
bit, but also create steam -
548
00:32:30,330 --> 00:32:32,130
dragging out all the moisture and
the flavour,
549
00:32:32,170 --> 00:32:34,170
and then frying at the bottom.
It's going to be beautiful.
550
00:32:34,210 --> 00:32:34,490
and then frying at the bottom.
It's going to be beautiful.
551
00:32:34,530 --> 00:32:36,530
So, about 15 minutes,
keeping an eye on that.
552
00:32:36,570 --> 00:32:37,090
So, about 15 minutes,
keeping an eye on that.
553
00:32:37,130 --> 00:32:38,930
Now, when it comes to
the curry sauce,
554
00:32:38,970 --> 00:32:40,970
this is an unusual but brilliantly
simple method.
555
00:32:41,010 --> 00:32:42,610
this is an unusual but brilliantly
simple method.
556
00:32:42,650 --> 00:32:44,650
So, I'm going to put a pan, here,
on a medium-high heat.
557
00:32:44,690 --> 00:32:45,890
So, I'm going to put a pan, here,
on a medium-high heat.
558
00:32:45,930 --> 00:32:47,930
We're going to start with some curry
essentials -
559
00:32:47,970 --> 00:32:48,410
We're going to start with some curry
essentials -
560
00:32:48,450 --> 00:32:50,450
I've got ginger here, I've got
garlic. I've got one white onion.
561
00:32:50,490 --> 00:32:52,490
I've got ginger here, I've got
garlic. I've got one white onion.
562
00:32:52,530 --> 00:32:53,770
I've got ginger here, I've got
garlic. I've got one white onion.
563
00:32:54,770 --> 00:32:56,770
Just into, like, four slices.
564
00:32:56,810 --> 00:32:57,570
Just into, like, four slices.
565
00:32:57,610 --> 00:32:58,610
Like that.
566
00:32:58,650 --> 00:32:59,650
I've got some chillies here.
567
00:32:59,690 --> 00:33:01,250
Two shop-bought chillies, like that.
568
00:33:01,290 --> 00:33:02,930
Remove the seeds.
569
00:33:05,770 --> 00:33:07,010
So we're keeping it quite mild.
570
00:33:08,130 --> 00:33:10,130
Put it into a dry pan, and I'm going
to start to scald and lightly char
571
00:33:10,170 --> 00:33:12,170
Put it into a dry pan, and I'm going
to start to scald and lightly char
572
00:33:12,210 --> 00:33:12,970
Put it into a dry pan, and I'm going
to start to scald and lightly char
573
00:33:13,010 --> 00:33:15,010
these veggies and fragrant things.
574
00:33:15,050 --> 00:33:15,690
these veggies and fragrant things.
575
00:33:15,730 --> 00:33:17,730
You just want to bring out those
sweet flavours.
576
00:33:17,770 --> 00:33:18,090
You just want to bring out those
sweet flavours.
577
00:33:18,130 --> 00:33:20,130
So, whole garlic cloves - peeled -
go in. The chilli.
578
00:33:20,170 --> 00:33:21,370
So, whole garlic cloves - peeled -
go in. The chilli.
579
00:33:21,410 --> 00:33:23,410
The ginger here, this is from the
supermarket.
580
00:33:23,450 --> 00:33:25,010
The ginger here, this is from the
supermarket.
581
00:33:25,050 --> 00:33:27,050
Just remove this skin, and I'll use
this, here, to flavour my rice,
582
00:33:27,090 --> 00:33:29,090
Just remove this skin, and I'll use
this, here, to flavour my rice,
583
00:33:29,130 --> 00:33:31,130
Just remove this skin, and I'll use
this, here, to flavour my rice,
584
00:33:31,170 --> 00:33:31,730
Just remove this skin, and I'll use
this, here, to flavour my rice,
585
00:33:31,770 --> 00:33:33,770
so I'll put this to one side.
586
00:33:33,810 --> 00:33:34,050
so I'll put this to one side.
587
00:33:34,090 --> 00:33:36,090
But this large, thumb-size piece of
ginger,
588
00:33:36,130 --> 00:33:37,930
But this large, thumb-size piece of
ginger,
589
00:33:37,970 --> 00:33:39,970
I'm just going to put into the pan,
like this, and at this point,
590
00:33:40,010 --> 00:33:41,850
I'm just going to put into the pan,
like this, and at this point,
591
00:33:41,890 --> 00:33:43,890
these are standard kind of curry
ingredients, but then, now,
592
00:33:43,930 --> 00:33:45,130
these are standard kind of curry
ingredients, but then, now,
593
00:33:45,170 --> 00:33:47,170
two ingredients take it to a
completely different
594
00:33:47,210 --> 00:33:47,930
two ingredients take it to a
completely different
595
00:33:47,970 --> 00:33:49,730
part of the world, and funnily
enough,
596
00:33:49,770 --> 00:33:51,690
even though you can buy them
in supermarkets,
597
00:33:51,730 --> 00:33:53,730
I've grown them in Essex, and I'm
beyond excited.
598
00:33:53,770 --> 00:33:55,770
I've grown them in Essex, and I'm
beyond excited.
599
00:33:55,810 --> 00:33:56,090
I've grown them in Essex, and I'm
beyond excited.
600
00:33:56,130 --> 00:33:58,130
So look, over here, I've got
lemongrass.
601
00:33:58,170 --> 00:33:59,130
So look, over here, I've got
lemongrass.
602
00:34:00,170 --> 00:34:01,290
Essex lemongrass.
603
00:34:04,850 --> 00:34:06,650
So, back in the spring,
604
00:34:06,690 --> 00:34:08,690
I took some lemongrass from
the supermarket,
605
00:34:08,730 --> 00:34:10,450
put it into a little jar with some
water.
606
00:34:10,490 --> 00:34:11,690
The roots came out.
607
00:34:11,730 --> 00:34:13,730
Once it got a little bit formed, we
planted it out,
608
00:34:13,770 --> 00:34:14,490
Once it got a little bit formed, we
planted it out,
609
00:34:14,530 --> 00:34:16,530
and then it grew into this cluster.
How cool is that?
610
00:34:16,570 --> 00:34:18,090
and then it grew into this cluster.
How cool is that?
611
00:34:18,130 --> 00:34:19,650
You'd be amazed what grows
612
00:34:19,690 --> 00:34:21,690
when you give it a little bit of love
and attention.
613
00:34:21,730 --> 00:34:22,650
when you give it a little bit of love
and attention.
614
00:34:22,690 --> 00:34:24,690
And then, the second ingredient -
615
00:34:24,730 --> 00:34:25,970
And then, the second ingredient -
616
00:34:26,010 --> 00:34:28,010
Thai lime leaf.
617
00:34:28,050 --> 00:34:30,050
And all I need to transform this
incredible curry is eight leaves.
618
00:34:30,090 --> 00:34:32,090
And all I need to transform this
incredible curry is eight leaves.
619
00:34:32,130 --> 00:34:33,130
And all I need to transform this
incredible curry is eight leaves.
620
00:34:33,170 --> 00:34:34,610
Now, this is quite a nice plant,
621
00:34:34,650 --> 00:34:36,650
courtesy of my sister for my
birthday,
622
00:34:36,690 --> 00:34:36,970
courtesy of my sister for my
birthday,
623
00:34:37,010 --> 00:34:39,010
but you can get these from
the supermarket.
624
00:34:39,050 --> 00:34:39,250
but you can get these from
the supermarket.
625
00:34:41,730 --> 00:34:42,690
So, let's give these a wash.
626
00:34:43,730 --> 00:34:45,530
I am very, very excited about this.
627
00:34:48,410 --> 00:34:50,090
So, if we get back in this pan,
628
00:34:50,130 --> 00:34:52,130
we're going to go in with the lime
leaves.
629
00:34:52,170 --> 00:34:52,410
we're going to go in with the lime
leaves.
630
00:34:53,490 --> 00:34:55,490
And then... You can see the
lemongrass is slightly greener
631
00:34:55,530 --> 00:34:56,650
And then... You can see the
lemongrass is slightly greener
632
00:34:56,690 --> 00:34:58,690
than the ones you normally get in
the supermarket,
633
00:34:58,730 --> 00:34:59,650
than the ones you normally get in
the supermarket,
634
00:34:59,690 --> 00:35:01,690
but the smells, here, are amazing.
635
00:35:01,730 --> 00:35:02,210
but the smells, here, are amazing.
636
00:35:02,250 --> 00:35:03,210
Just slice it up.
637
00:35:05,970 --> 00:35:07,970
And this becomes part of this little
toasting story here.
638
00:35:08,010 --> 00:35:09,090
And this becomes part of this little
toasting story here.
639
00:35:10,530 --> 00:35:12,530
Now we go in with 250 grams of cherry
tomatoes -
640
00:35:12,570 --> 00:35:14,410
Now we go in with 250 grams of cherry
tomatoes -
641
00:35:14,450 --> 00:35:16,450
the last efforts of early autumn.
642
00:35:16,490 --> 00:35:17,250
the last efforts of early autumn.
643
00:35:18,570 --> 00:35:20,570
We'll start to scald those, as well.
644
00:35:20,610 --> 00:35:21,170
We'll start to scald those, as well.
645
00:35:21,210 --> 00:35:23,210
It's like the most condensed flavour
of smoke and sweetness.
646
00:35:23,250 --> 00:35:25,250
It's like the most condensed flavour
of smoke and sweetness.
647
00:35:25,290 --> 00:35:25,490
It's like the most condensed flavour
of smoke and sweetness.
648
00:35:27,290 --> 00:35:29,290
So, let's cook some rice for four.
649
00:35:29,330 --> 00:35:29,810
So, let's cook some rice for four.
650
00:35:29,850 --> 00:35:31,850
One little bowl of basmati rice,
651
00:35:31,890 --> 00:35:33,170
One little bowl of basmati rice,
652
00:35:33,210 --> 00:35:35,210
all of this trim from the ginger -
don't waste it -
653
00:35:35,250 --> 00:35:36,490
all of this trim from the ginger -
don't waste it -
654
00:35:36,530 --> 00:35:38,530
we'll lightly season it.
655
00:35:38,570 --> 00:35:39,170
we'll lightly season it.
656
00:35:39,210 --> 00:35:41,210
One bowl of rice and two bowls of
water,
657
00:35:41,250 --> 00:35:42,490
One bowl of rice and two bowls of
water,
658
00:35:42,530 --> 00:35:44,530
and that equation will give you
delicious and fluffy rice.
659
00:35:44,570 --> 00:35:46,570
and that equation will give you
delicious and fluffy rice.
660
00:35:46,610 --> 00:35:47,050
and that equation will give you
delicious and fluffy rice.
661
00:35:48,210 --> 00:35:50,210
So, just boil that for about 12
minutes.
662
00:35:50,250 --> 00:35:50,450
So, just boil that for about 12
minutes.
663
00:35:51,530 --> 00:35:53,530
And we're going
to do three things now,
664
00:35:53,570 --> 00:35:53,970
And we're going
to do three things now,
665
00:35:54,010 --> 00:35:55,490
that are going to make this
incredible.
666
00:35:56,530 --> 00:35:58,530
The first one is a nice tablespoon of
honey - sweet.
667
00:35:58,570 --> 00:36:00,570
The first one is a nice tablespoon of
honey - sweet.
668
00:36:00,610 --> 00:36:00,810
The first one is a nice tablespoon of
honey - sweet.
669
00:36:01,810 --> 00:36:03,810
And then we're going to go in
with balsamic vinegar -
670
00:36:03,850 --> 00:36:05,210
And then we're going to go in
with balsamic vinegar -
671
00:36:05,250 --> 00:36:06,450
about two tablespoons.
672
00:36:07,530 --> 00:36:09,530
We're going to cook away the
vinegar, sweet and sour.
673
00:36:09,570 --> 00:36:09,770
We're going to cook away the
vinegar, sweet and sour.
674
00:36:10,850 --> 00:36:12,850
At this stage, as well, we're going
to go in
675
00:36:12,890 --> 00:36:13,810
At this stage, as well, we're going
to go in
676
00:36:13,850 --> 00:36:15,530
with a level tablespoon of curry
powder.
677
00:36:16,890 --> 00:36:18,890
Different vibes. Honestly, flavours
are going to be amazing.
678
00:36:18,930 --> 00:36:19,370
Different vibes. Honestly, flavours
are going to be amazing.
679
00:36:20,450 --> 00:36:22,410
And we're just going to fry that for
one more minute
680
00:36:22,450 --> 00:36:23,690
until it's shiny
and gorgeous.
681
00:36:25,090 --> 00:36:27,090
Oh, look at the wind!
682
00:36:27,130 --> 00:36:27,330
Oh, look at the wind!
683
00:36:27,370 --> 00:36:28,130
HE CHUCKLES
684
00:36:29,650 --> 00:36:30,890
Definitely seasonal cooking.
685
00:36:32,610 --> 00:36:34,610
So, we're going to take all of these
rustic, kind of coarse,
686
00:36:34,650 --> 00:36:36,650
So, we're going to take all of these
rustic, kind of coarse,
687
00:36:36,690 --> 00:36:36,970
So, we're going to take all of these
rustic, kind of coarse,
688
00:36:37,010 --> 00:36:39,010
fragrant veggies, and we're going to
whizz them up
689
00:36:39,050 --> 00:36:40,810
fragrant veggies, and we're going to
whizz them up
690
00:36:40,850 --> 00:36:42,690
to make the most incredible,
delicate, fragrant,
691
00:36:42,730 --> 00:36:44,490
layered curry sauce.
692
00:36:46,210 --> 00:36:47,170
Everything goes in.
693
00:36:48,930 --> 00:36:50,930
We're going to have a little handful
of desiccated coconut,
694
00:36:50,970 --> 00:36:52,570
We're going to have a little handful
of desiccated coconut,
695
00:36:52,610 --> 00:36:54,610
and that's just nice and perfumed.
696
00:36:54,650 --> 00:36:55,370
and that's just nice and perfumed.
697
00:36:55,410 --> 00:36:57,410
And then a tin of coconut milk.
698
00:36:57,450 --> 00:36:57,810
And then a tin of coconut milk.
699
00:36:59,130 --> 00:37:01,130
Again, these are all ingredients you
can get from the supermarket.
700
00:37:01,170 --> 00:37:01,570
Again, these are all ingredients you
can get from the supermarket.
701
00:37:04,450 --> 00:37:06,450
And as I'm making this, I can hear -
over here - now it's sizzling,
702
00:37:06,490 --> 00:37:08,490
And as I'm making this, I can hear -
over here - now it's sizzling,
703
00:37:08,530 --> 00:37:09,130
And as I'm making this, I can hear -
over here - now it's sizzling,
704
00:37:09,170 --> 00:37:10,970
so I'm going to turn it right down.
705
00:37:11,010 --> 00:37:13,010
One more minute of frying, and that
should be amazing.
706
00:37:13,050 --> 00:37:13,290
One more minute of frying, and that
should be amazing.
707
00:37:14,850 --> 00:37:16,850
And then, just add two tablespoons
of soy sauce.
708
00:37:16,890 --> 00:37:18,370
And then, just add two tablespoons
of soy sauce.
709
00:37:18,410 --> 00:37:19,370
So, lid on...
710
00:37:21,050 --> 00:37:22,010
..whizz it up.
711
00:37:34,690 --> 00:37:35,650
Look at that.
712
00:37:36,770 --> 00:37:38,770
It's like the most amazing curry
lava.
713
00:37:38,810 --> 00:37:39,090
It's like the most amazing curry
lava.
714
00:37:40,250 --> 00:37:42,250
And even though the inspiration
for this dish -
715
00:37:42,290 --> 00:37:43,770
And even though the inspiration
for this dish -
716
00:37:43,810 --> 00:37:45,530
and some of the key ingredients -
717
00:37:45,570 --> 00:37:47,570
are from countries far, far away
from this windswept place...
718
00:37:47,610 --> 00:37:48,890
are from countries far, far away
from this windswept place...
719
00:37:51,770 --> 00:37:53,770
..it actually looks and feels really
autumnal. Wow.
720
00:37:53,810 --> 00:37:55,210
..it actually looks and feels really
autumnal. Wow.
721
00:37:56,490 --> 00:37:58,490
So we need to correct the seasoning
with salt.
722
00:37:58,530 --> 00:37:58,850
So we need to correct the seasoning
with salt.
723
00:37:58,890 --> 00:38:00,890
What I'm going to add is some lovely
cashew nuts.
724
00:38:00,930 --> 00:38:02,650
What I'm going to add is some lovely
cashew nuts.
725
00:38:02,690 --> 00:38:04,290
Gives it a nice crunch and flavour.
726
00:38:06,010 --> 00:38:07,130
I can hear that sizzle. Hear that?
727
00:38:08,170 --> 00:38:10,170
So now, I pretty much know, or hope,
728
00:38:10,210 --> 00:38:10,850
So now, I pretty much know, or hope,
729
00:38:10,890 --> 00:38:12,890
that it's going to be golden and
gorgeous.
730
00:38:12,930 --> 00:38:13,130
that it's going to be golden and
gorgeous.
731
00:38:14,890 --> 00:38:15,850
Look at that.
732
00:38:16,890 --> 00:38:17,850
Wowzers!
733
00:38:19,410 --> 00:38:21,410
Like, we've created really
unusual texture.
734
00:38:21,450 --> 00:38:22,050
Like, we've created really
unusual texture.
735
00:38:23,090 --> 00:38:24,650
So, by steaming it,
736
00:38:24,690 --> 00:38:26,690
you're commanding out the natural
water, which is in the mushroom,
737
00:38:26,730 --> 00:38:27,730
you're commanding out the natural
water, which is in the mushroom,
738
00:38:27,770 --> 00:38:29,690
which is quite a high percentage.
739
00:38:29,730 --> 00:38:31,730
That softens it, almost creates,
like, a mushroom stock,
740
00:38:31,770 --> 00:38:33,290
That softens it, almost creates,
like, a mushroom stock,
741
00:38:33,330 --> 00:38:35,330
and then, as it cooks away, dripping
off the plate,
742
00:38:35,370 --> 00:38:36,530
and then, as it cooks away, dripping
off the plate,
743
00:38:36,570 --> 00:38:38,570
it starts to caramelise with the oil,
and this is what you get.
744
00:38:38,610 --> 00:38:38,850
it starts to caramelise with the oil,
and this is what you get.
745
00:38:38,890 --> 00:38:39,770
Look at this colour, guys.
746
00:38:41,010 --> 00:38:43,010
Let's go and get our rice.
747
00:38:43,050 --> 00:38:45,050
That two bowls of water, can you see
how it's all cooked away?
748
00:38:45,090 --> 00:38:46,010
That two bowls of water, can you see
how it's all cooked away?
749
00:38:46,050 --> 00:38:47,690
We call it the "absorption method",
750
00:38:47,730 --> 00:38:49,730
and if you just pop this back on
the heat for a minute...
751
00:38:49,770 --> 00:38:50,570
and if you just pop this back on
the heat for a minute...
752
00:38:51,730 --> 00:38:53,730
..what you can do is get a nice...
almost like a rice golden crisp
753
00:38:53,770 --> 00:38:55,770
..what you can do is get a nice...
almost like a rice golden crisp
754
00:38:55,810 --> 00:38:56,730
..what you can do is get a nice...
almost like a rice golden crisp
755
00:38:56,770 --> 00:38:58,770
on the bottom. And you can turn it
out like a sand castle,
756
00:38:58,810 --> 00:39:00,810
on the bottom. And you can turn it
out like a sand castle,
757
00:39:00,850 --> 00:39:01,210
on the bottom. And you can turn it
out like a sand castle,
758
00:39:01,250 --> 00:39:03,250
and then you just dive into a curry,
cold beer... It's all good.
759
00:39:03,290 --> 00:39:05,290
and then you just dive into a curry,
cold beer... It's all good.
760
00:39:05,330 --> 00:39:05,690
and then you just dive into a curry,
cold beer... It's all good.
761
00:39:06,850 --> 00:39:08,850
Right, just pull aside some of these
little beautiful mushrooms,
762
00:39:08,890 --> 00:39:10,890
Right, just pull aside some of these
little beautiful mushrooms,
763
00:39:10,930 --> 00:39:11,210
Right, just pull aside some of these
little beautiful mushrooms,
764
00:39:11,250 --> 00:39:12,210
and just chop them up...
765
00:39:13,730 --> 00:39:15,090
..so they're nice little mouthfuls...
766
00:39:18,570 --> 00:39:20,570
..and lay them on top, whole.
767
00:39:20,610 --> 00:39:21,010
..and lay them on top, whole.
768
00:39:21,050 --> 00:39:23,050
And then, we can add just a few more
of the nuts.
769
00:39:23,090 --> 00:39:23,290
And then, we can add just a few more
of the nuts.
770
00:39:24,330 --> 00:39:26,330
If you've got just a tiny bit of
coconut milk left in the tin,
771
00:39:26,370 --> 00:39:28,370
If you've got just a tiny bit of
coconut milk left in the tin,
772
00:39:28,410 --> 00:39:29,010
If you've got just a tiny bit of
coconut milk left in the tin,
773
00:39:29,050 --> 00:39:31,050
some lovely fresh coriander.
774
00:39:31,090 --> 00:39:31,970
some lovely fresh coriander.
775
00:39:33,650 --> 00:39:35,490
Let's get our rice.
776
00:39:35,530 --> 00:39:36,490
Just get yourself a plate.
777
00:39:37,690 --> 00:39:38,650
One, two, three.
778
00:39:40,290 --> 00:39:41,250
Ah...
779
00:39:44,930 --> 00:39:45,890
If you listen...
780
00:39:47,370 --> 00:39:48,330
..it's crispy...
781
00:39:49,810 --> 00:39:51,810
..but underneath is the most amazing
fluffy, steamy rice.
782
00:39:51,850 --> 00:39:53,850
..but underneath is the most amazing
fluffy, steamy rice.
783
00:39:53,890 --> 00:39:55,010
..but underneath is the most amazing
fluffy, steamy rice.
784
00:39:55,050 --> 00:39:57,050
That's going to absorb all
of that incredible curry
785
00:39:57,090 --> 00:39:58,050
That's going to absorb all
of that incredible curry
786
00:39:58,090 --> 00:39:59,170
in the most beautiful way.
787
00:40:00,730 --> 00:40:02,730
Imagine taking this to the table.
788
00:40:02,770 --> 00:40:03,930
Imagine taking this to the table.
789
00:40:05,050 --> 00:40:06,730
It's a beautiful thing.
790
00:40:06,770 --> 00:40:07,730
Let's plate up.
791
00:40:08,770 --> 00:40:10,770
The lovely, fluffy rice,
792
00:40:10,810 --> 00:40:12,050
The lovely, fluffy rice,
793
00:40:12,090 --> 00:40:14,090
but you get the extra bonus of
the crispy bits.
794
00:40:14,130 --> 00:40:15,530
but you get the extra bonus of
the crispy bits.
795
00:40:22,050 --> 00:40:24,050
That curry, heroing these amazing
mushrooms.
796
00:40:24,090 --> 00:40:26,090
That curry, heroing these amazing
mushrooms.
797
00:40:26,130 --> 00:40:27,090
That curry, heroing these amazing
mushrooms.
798
00:40:31,250 --> 00:40:32,490
I'm very excited for this.
799
00:40:39,490 --> 00:40:40,490
Wowzers.
800
00:40:40,530 --> 00:40:42,050
HE CHUCKLES
801
00:40:42,090 --> 00:40:43,810
Sometimes, when you put combos
together...
802
00:40:46,130 --> 00:40:48,130
..it's like little fairies come down
and done a little spell.
803
00:40:48,170 --> 00:40:50,130
..it's like little fairies come down
and done a little spell.
804
00:40:50,170 --> 00:40:52,170
And there is no logical reason as to
why that tastes so off-the-chart.
805
00:40:52,210 --> 00:40:54,210
And there is no logical reason as to
why that tastes so off-the-chart.
806
00:40:54,250 --> 00:40:56,050
And there is no logical reason as to
why that tastes so off-the-chart.
807
00:40:57,690 --> 00:40:58,650
Mm!
808
00:41:01,330 --> 00:41:02,850
The mushrooms are so good.
809
00:41:04,890 --> 00:41:06,890
They're juicy, they're tender,
but they're also crisp.
810
00:41:06,930 --> 00:41:07,970
They're juicy, they're tender,
but they're also crisp.
811
00:41:10,730 --> 00:41:11,690
Mm!
812
00:41:13,810 --> 00:41:15,810
That is a harvest festival
in your mouth.
813
00:41:15,850 --> 00:41:16,290
That is a harvest festival
in your mouth.
814
00:41:17,690 --> 00:41:19,170
HE CHUCKLES
815
00:41:23,490 --> 00:41:25,490
So. Flipping. Happy.
816
00:41:25,530 --> 00:41:26,730
So. Flipping. Happy.
817
00:41:52,300 --> 00:41:54,300
So, this one is
a delicious vegetable.
818
00:41:54,340 --> 00:41:56,140
So, this one is
a delicious vegetable.
819
00:41:56,180 --> 00:41:58,180
It's an ugly one, but a beautiful
one - celeriac.
820
00:41:58,220 --> 00:41:59,020
It's an ugly one, but a beautiful
one - celeriac.
821
00:41:59,060 --> 00:42:01,060
They like to be wet, and even though
it is wet in the UK,
822
00:42:01,100 --> 00:42:03,100
They like to be wet, and even though
it is wet in the UK,
823
00:42:03,140 --> 00:42:05,140
They like to be wet, and even though
it is wet in the UK,
824
00:42:05,180 --> 00:42:05,420
They like to be wet, and even though
it is wet in the UK,
825
00:42:05,460 --> 00:42:07,460
we've had a few dry spells, as well.
826
00:42:07,500 --> 00:42:07,700
we've had a few dry spells, as well.
827
00:42:07,740 --> 00:42:09,140
Let's just pull it apart.
828
00:42:09,180 --> 00:42:10,380
Come on.
829
00:42:10,420 --> 00:42:12,420
That's three plants grown into one.
830
00:42:12,460 --> 00:42:12,700
That's three plants grown into one.
831
00:42:12,740 --> 00:42:14,740
So look, the ones you'll see in the
supermarkets and markets
832
00:42:14,780 --> 00:42:16,780
So look, the ones you'll see in the
supermarkets and markets
833
00:42:16,820 --> 00:42:17,340
So look, the ones you'll see in the
supermarkets and markets
834
00:42:17,380 --> 00:42:19,380
are about that big. They're amazing.
835
00:42:19,420 --> 00:42:21,140
are about that big. They're amazing.
836
00:42:21,180 --> 00:42:23,180
And these are smaller, so I'm not
going to lie,
837
00:42:23,220 --> 00:42:24,860
And these are smaller, so I'm not
going to lie,
838
00:42:24,900 --> 00:42:26,900
it's a disappointing year.
839
00:42:26,940 --> 00:42:28,940
But that's growing. You know, we've
had a fantastic year on the tomatoes,
840
00:42:28,980 --> 00:42:30,980
But that's growing. You know, we've
had a fantastic year on the tomatoes,
841
00:42:31,020 --> 00:42:31,300
But that's growing. You know, we've
had a fantastic year on the tomatoes,
842
00:42:31,340 --> 00:42:33,340
the pumpkins... You know, I can't
grumble.
843
00:42:33,380 --> 00:42:33,660
the pumpkins... You know, I can't
grumble.
844
00:42:33,700 --> 00:42:35,700
They're an amazing vegetable.
You can do so much with them.
845
00:42:35,740 --> 00:42:36,660
They're an amazing vegetable.
You can do so much with them.
846
00:42:36,700 --> 00:42:38,700
So I'm going to have to dig up just
a few more than I thought,
847
00:42:38,740 --> 00:42:38,980
So I'm going to have to dig up just
a few more than I thought,
848
00:42:39,020 --> 00:42:40,820
because these are smaller.
849
00:42:40,860 --> 00:42:42,420
CHUCKLING: Look at that.
850
00:42:42,460 --> 00:42:44,380
I'm not sure who's got the most
bonkers haircut,
851
00:42:44,420 --> 00:42:45,780
me or that celeriac. Look at that!
852
00:42:47,220 --> 00:42:48,740
What has done well is the beetroot.
853
00:42:50,540 --> 00:42:52,540
Even though the celeriac isn't as
big as I like it,
854
00:42:52,580 --> 00:42:54,580
Even though the celeriac isn't as
big as I like it,
855
00:42:54,620 --> 00:42:55,140
Even though the celeriac isn't as
big as I like it,
856
00:42:55,180 --> 00:42:57,180
it is lovely just to grow your own.
They taste amazing -
857
00:42:57,220 --> 00:42:58,220
it is lovely just to grow your own.
They taste amazing -
858
00:42:58,260 --> 00:43:00,260
a little bit, like, parsnippy,
a little bit celery-like,
859
00:43:00,300 --> 00:43:02,020
a little bit, like, parsnippy,
a little bit celery-like,
860
00:43:02,060 --> 00:43:04,020
I think a little bit mushroomy.
861
00:43:04,060 --> 00:43:06,060
And the inside is pearly white,
and you can steam it,
862
00:43:06,100 --> 00:43:07,620
And the inside is pearly white,
and you can steam it,
863
00:43:07,660 --> 00:43:09,580
roast it, grill it, braise it.
864
00:43:11,100 --> 00:43:12,500
It's the same family as parsley...
865
00:43:13,580 --> 00:43:15,580
..and the same family as parsnips and
carrots.
866
00:43:15,620 --> 00:43:15,820
..and the same family as parsnips and
carrots.
867
00:43:16,580 --> 00:43:17,540
It's a beautiful veggie...
868
00:43:18,740 --> 00:43:19,700
..with a very cool haircut.
869
00:43:21,340 --> 00:43:23,340
Right, let's get washing.
870
00:43:23,380 --> 00:43:23,580
Right, let's get washing.
871
00:43:33,460 --> 00:43:35,460
I'm shredding this savoury root veg,
872
00:43:35,500 --> 00:43:35,740
I'm shredding this savoury root veg,
873
00:43:35,780 --> 00:43:37,780
at its seasonal best October
to March,
874
00:43:37,820 --> 00:43:38,100
at its seasonal best October
to March,
875
00:43:38,140 --> 00:43:40,140
and coating it in a herby,
tangy dressing
876
00:43:40,180 --> 00:43:40,700
and coating it in a herby,
tangy dressing
877
00:43:40,740 --> 00:43:42,740
to elevate this autumn slaw
to another level.
878
00:43:42,780 --> 00:43:43,820
to elevate this autumn slaw
to another level.
879
00:43:43,860 --> 00:43:45,860
My celeriac remoulade, served with
silky waves of cured meats.
880
00:43:45,900 --> 00:43:47,900
My celeriac remoulade, served with
silky waves of cured meats.
881
00:43:47,940 --> 00:43:48,420
My celeriac remoulade, served with
silky waves of cured meats.
882
00:43:48,460 --> 00:43:49,540
Get your mates round,
883
00:43:49,580 --> 00:43:51,580
and I'll bet there'll be none left
by the time they leave.
884
00:43:51,620 --> 00:43:52,100
and I'll bet there'll be none left
by the time they leave.
885
00:43:57,900 --> 00:43:58,860
HE LAUGHS
886
00:43:59,940 --> 00:44:01,580
Yes, everything's gone mad!
887
00:44:01,620 --> 00:44:03,060
My celeriac's gone mad...
888
00:44:04,340 --> 00:44:06,340
..the weather's gone mad.
HE CHUCKLES
889
00:44:06,380 --> 00:44:06,580
..the weather's gone mad.
HE CHUCKLES
890
00:44:07,380 --> 00:44:09,380
Anyway, this, my friends, is what
a supermarket celeriac looks like.
891
00:44:09,420 --> 00:44:11,420
Anyway, this, my friends, is what
a supermarket celeriac looks like.
892
00:44:11,460 --> 00:44:12,580
Anyway, this, my friends, is what
a supermarket celeriac looks like.
893
00:44:12,620 --> 00:44:14,620
And definitely...
HE CHUCKLES
894
00:44:14,660 --> 00:44:16,660
I mean, look, the effort went in.
This is going to be lovely, seasonal,
895
00:44:16,700 --> 00:44:17,380
I mean, look, the effort went in.
This is going to be lovely, seasonal,
896
00:44:17,420 --> 00:44:19,460
and it's going to taste beautiful,
897
00:44:19,500 --> 00:44:21,500
but, yeah - it didn't work,
this year.
898
00:44:21,540 --> 00:44:21,780
but, yeah - it didn't work,
this year.
899
00:44:21,820 --> 00:44:23,300
But that's growing, right?
900
00:44:23,340 --> 00:44:25,340
So look, I'm going to make a dish
called a "remoulade".
901
00:44:25,380 --> 00:44:26,620
So look, I'm going to make a dish
called a "remoulade".
902
00:44:26,660 --> 00:44:28,660
It's a really, really nice salad.
It's a French classic,
903
00:44:28,700 --> 00:44:30,260
It's a really, really nice salad.
It's a French classic,
904
00:44:30,300 --> 00:44:31,660
it's a bit like a slaw.
905
00:44:31,700 --> 00:44:33,700
It's one of those little recipes
where you can turn crunchy vegetables
906
00:44:33,740 --> 00:44:35,420
It's one of those little recipes
where you can turn crunchy vegetables
907
00:44:35,460 --> 00:44:37,140
into something really wonderful.
908
00:44:37,180 --> 00:44:39,180
So look, let's have a
little prep-up here.
909
00:44:39,220 --> 00:44:39,580
So look, let's have a
little prep-up here.
910
00:44:41,620 --> 00:44:42,580
Take the greenery off.
911
00:44:43,700 --> 00:44:45,700
Then, we've got those little roots
here.
912
00:44:45,740 --> 00:44:46,780
Then, we've got those little roots
here.
913
00:44:46,820 --> 00:44:48,820
These are edible, so I'll keep these
here for something else.
914
00:44:48,860 --> 00:44:50,740
These are edible, so I'll keep these
here for something else.
915
00:44:50,780 --> 00:44:52,780
Celeriac's got that lovely sort
of celery, mushroomy flavour,
916
00:44:52,820 --> 00:44:54,220
Celeriac's got that lovely sort
of celery, mushroomy flavour,
917
00:44:54,260 --> 00:44:56,260
and that is really good with hot or
cold smoked fish,
918
00:44:56,300 --> 00:44:57,460
and that is really good with hot or
cold smoked fish,
919
00:44:57,500 --> 00:44:59,500
and really good with cured meats.
920
00:44:59,540 --> 00:44:59,820
and really good with cured meats.
921
00:44:59,860 --> 00:45:01,860
Now, in a minute, one of my friends
is turning up
922
00:45:01,900 --> 00:45:02,340
Now, in a minute, one of my friends
is turning up
923
00:45:02,380 --> 00:45:04,380
who actually specialises in British
cured meats,
924
00:45:04,420 --> 00:45:05,380
who actually specialises in British
cured meats,
925
00:45:05,420 --> 00:45:07,420
and he's going to bring a whole
bunch of stuff,
926
00:45:07,460 --> 00:45:07,700
and he's going to bring a whole
bunch of stuff,
927
00:45:07,740 --> 00:45:08,700
so that's why I'm making this.
928
00:45:10,500 --> 00:45:12,500
If you use a speed peeler,
it's super easy.
929
00:45:12,540 --> 00:45:12,740
If you use a speed peeler,
it's super easy.
930
00:45:20,900 --> 00:45:22,900
And then I want to shred them up into
matchsticks.
931
00:45:22,940 --> 00:45:23,380
And then I want to shred them up into
matchsticks.
932
00:45:27,780 --> 00:45:29,780
So, let's get on with the dressing.
933
00:45:29,820 --> 00:45:30,300
So, let's get on with the dressing.
934
00:45:30,340 --> 00:45:32,340
We're going to start off with a nice
couple of spoons
935
00:45:32,380 --> 00:45:34,380
We're going to start off with a nice
couple of spoons
936
00:45:34,420 --> 00:45:34,700
We're going to start off with a nice
couple of spoons
937
00:45:34,740 --> 00:45:36,740
of lovely mayonnaise, and we really
want to flavour this up
938
00:45:36,780 --> 00:45:38,780
of lovely mayonnaise, and we really
want to flavour this up
939
00:45:38,820 --> 00:45:39,220
of lovely mayonnaise, and we really
want to flavour this up
940
00:45:39,260 --> 00:45:40,940
to be utterly delicious.
941
00:45:40,980 --> 00:45:42,980
We'll go salt and pepper, for sure,
942
00:45:43,020 --> 00:45:43,820
We'll go salt and pepper, for sure,
943
00:45:43,860 --> 00:45:45,860
and then we've got some little
friends, here.
944
00:45:45,900 --> 00:45:46,100
and then we've got some little
friends, here.
945
00:45:46,860 --> 00:45:48,860
Dijon mustard. Heaped teaspoon.
946
00:45:48,900 --> 00:45:49,060
Dijon mustard. Heaped teaspoon.
947
00:45:49,980 --> 00:45:51,980
We're going to use a cornichon,
those little pickles.
948
00:45:52,020 --> 00:45:52,860
We're going to use a cornichon,
those little pickles.
949
00:45:54,220 --> 00:45:56,220
And actually, this one that I'm
doing, now,
950
00:45:56,260 --> 00:45:56,700
And actually, this one that I'm
doing, now,
951
00:45:56,740 --> 00:45:58,740
is more kind of nodding towards a
classic French-style remoulade,
952
00:45:58,780 --> 00:46:00,660
is more kind of nodding towards a
classic French-style remoulade,
953
00:46:00,700 --> 00:46:02,700
but you'll see people use piccalilli.
954
00:46:02,740 --> 00:46:04,420
but you'll see people use piccalilli.
955
00:46:04,460 --> 00:46:06,460
And even if you go to, like,
New Orleans, Louisiana -
956
00:46:06,500 --> 00:46:06,820
And even if you go to, like,
New Orleans, Louisiana -
957
00:46:06,860 --> 00:46:08,860
where there's a kind of French,
Cajun sort of influence -
958
00:46:08,900 --> 00:46:09,580
where there's a kind of French,
Cajun sort of influence -
959
00:46:09,620 --> 00:46:11,620
you'll see them using, like, paprikas
and smoky flavours, and they go red.
960
00:46:11,660 --> 00:46:13,100
you'll see them using, like, paprikas
and smoky flavours, and they go red.
961
00:46:18,660 --> 00:46:20,660
Just take a little teaspoon...
962
00:46:20,700 --> 00:46:21,220
Just take a little teaspoon...
963
00:46:22,700 --> 00:46:24,700
..of capers, here, and we'll just run
the knife through that.
964
00:46:24,740 --> 00:46:26,420
..of capers, here, and we'll just run
the knife through that.
965
00:46:30,500 --> 00:46:32,500
And then, here, we've got some
anchovies.
966
00:46:32,540 --> 00:46:33,900
And then, here, we've got some
anchovies.
967
00:46:36,340 --> 00:46:37,460
Just a couple.
968
00:46:37,500 --> 00:46:38,700
Don't need much - it's a gesture.
969
00:46:45,100 --> 00:46:47,100
Extra virgin olive oil,
just to posh up the mayo.
970
00:46:47,140 --> 00:46:47,940
Extra virgin olive oil,
just to posh up the mayo.
971
00:46:49,580 --> 00:46:51,420
Now, you can use a little lemon -
972
00:46:51,460 --> 00:46:53,460
or vinegar, but I think the lemon's
quite nice and fresh.
973
00:46:53,500 --> 00:46:54,140
or vinegar, but I think the lemon's
quite nice and fresh.
974
00:46:55,500 --> 00:46:57,500
So now, the herbs. Chervil's a
really good one to grow, by the way.
975
00:46:57,540 --> 00:46:59,300
So now, the herbs. Chervil's a
really good one to grow, by the way.
976
00:46:59,340 --> 00:47:01,340
Chives, very, very nice, and some
parsley.
977
00:47:01,380 --> 00:47:02,380
Chives, very, very nice, and some
parsley.
978
00:47:11,660 --> 00:47:13,660
And then, just mix it up.
979
00:47:13,700 --> 00:47:13,940
And then, just mix it up.
980
00:47:13,980 --> 00:47:15,980
So, that is the base for our
remoulade.
981
00:47:16,020 --> 00:47:16,940
So, that is the base for our
remoulade.
982
00:47:16,980 --> 00:47:18,980
Right, what I want is nice little
thin slices of celeriac.
983
00:47:19,020 --> 00:47:21,020
Right, what I want is nice little
thin slices of celeriac.
984
00:47:21,060 --> 00:47:23,060
Right, what I want is nice little
thin slices of celeriac.
985
00:47:23,100 --> 00:47:23,740
Right, what I want is nice little
thin slices of celeriac.
986
00:47:23,780 --> 00:47:25,500
Once you've got, like, seven or eight
slices,
987
00:47:25,540 --> 00:47:27,500
put them together like a pack of
cards
988
00:47:27,540 --> 00:47:28,940
and just finely slice them, like
that.
989
00:47:30,020 --> 00:47:32,020
And the finer you make it,
990
00:47:32,060 --> 00:47:34,060
the more delicate this incredible
salad will be.
991
00:47:34,100 --> 00:47:35,580
the more delicate this incredible
salad will be.
992
00:47:43,820 --> 00:47:45,820
And absolutely, you can use, like, a
box grater and coarsely grate it.
993
00:47:45,860 --> 00:47:47,860
And absolutely, you can use, like, a
box grater and coarsely grate it.
994
00:47:47,900 --> 00:47:48,140
And absolutely, you can use, like, a
box grater and coarsely grate it.
995
00:47:48,180 --> 00:47:50,060
Really easy, even easier.
996
00:47:50,100 --> 00:47:51,780
But I quite like it when it's
delicate like this.
997
00:47:55,500 --> 00:47:57,500
People always think of salads
being sort of summery, spring,
998
00:47:57,540 --> 00:47:58,740
People always think of salads
being sort of summery, spring,
999
00:47:58,780 --> 00:48:00,780
but of course, if you think about
coleslaws,
1000
00:48:00,820 --> 00:48:01,100
but of course, if you think about
coleslaws,
1001
00:48:01,140 --> 00:48:02,300
like the remoulade,
1002
00:48:02,340 --> 00:48:04,340
you just want crunchy stuff
that's seasonal.
1003
00:48:04,380 --> 00:48:05,100
you just want crunchy stuff
that's seasonal.
1004
00:48:05,140 --> 00:48:07,140
It's really nice to know how to turn
these things into real elegance.
1005
00:48:07,180 --> 00:48:09,180
It's really nice to know how to turn
these things into real elegance.
1006
00:48:09,220 --> 00:48:09,860
It's really nice to know how to turn
these things into real elegance.
1007
00:48:12,340 --> 00:48:13,820
Look at that.
1008
00:48:13,860 --> 00:48:15,860
I find that lemon juice really brings
out the flavour nicely,
1009
00:48:15,900 --> 00:48:17,660
I find that lemon juice really brings
out the flavour nicely,
1010
00:48:17,700 --> 00:48:19,700
and it keeps the celeriac really
white and very beautiful.
1011
00:48:19,740 --> 00:48:21,740
and it keeps the celeriac really
white and very beautiful.
1012
00:48:21,780 --> 00:48:21,980
and it keeps the celeriac really
white and very beautiful.
1013
00:48:22,860 --> 00:48:24,860
And then, I kind of go from sort of
tossing it delicately
1014
00:48:24,900 --> 00:48:25,140
And then, I kind of go from sort of
tossing it delicately
1015
00:48:25,180 --> 00:48:26,900
to almost massaging it.
1016
00:48:28,340 --> 00:48:30,340
It starts bringing out the natural
moisture
1017
00:48:30,380 --> 00:48:30,860
It starts bringing out the natural
moisture
1018
00:48:30,900 --> 00:48:32,580
and making it taste really, really
good.
1019
00:48:36,500 --> 00:48:37,580
Just a little bit of herb on top.
1020
00:48:42,180 --> 00:48:43,580
A little drizzle of oil,
1021
00:48:43,620 --> 00:48:45,620
and that is ready and waiting for
Matt's incredible cured meats.
1022
00:48:45,660 --> 00:48:47,660
and that is ready and waiting for
Matt's incredible cured meats.
1023
00:48:47,700 --> 00:48:48,340
and that is ready and waiting for
Matt's incredible cured meats.
1024
00:48:48,380 --> 00:48:50,380
That with a few bits of lovely
toasted bread...
1025
00:48:50,420 --> 00:48:51,540
That with a few bits of lovely
toasted bread...
1026
00:48:53,260 --> 00:48:54,220
..and we're good to go.
1027
00:48:58,900 --> 00:49:00,900
Thanks for coming down.
This is very exciting.
1028
00:49:00,940 --> 00:49:02,940
Thanks for coming down.
This is very exciting.
1029
00:49:02,980 --> 00:49:03,460
Thanks for coming down.
This is very exciting.
1030
00:49:03,500 --> 00:49:04,740
Can I?Yeah. Yeah, open it, yeah.
1031
00:49:05,980 --> 00:49:07,180
Go on!
1032
00:49:07,220 --> 00:49:09,220
So, I've brought for you a huge
selection of our charcuterie.
1033
00:49:09,260 --> 00:49:11,060
So, I've brought for you a huge
selection of our charcuterie.
1034
00:49:11,100 --> 00:49:13,100
All of this made by ourselves,
British meat in the UK. Wow!
1035
00:49:13,140 --> 00:49:15,140
All of this made by ourselves,
British meat in the UK. Wow!
1036
00:49:15,180 --> 00:49:15,460
All of this made by ourselves,
British meat in the UK. Wow!
1037
00:49:15,500 --> 00:49:17,500
Can I try some?Yeah, tuck in.
This is our culatello.
1038
00:49:17,540 --> 00:49:19,300
Can I try some?Yeah, tuck in.
This is our culatello.
1039
00:49:19,340 --> 00:49:21,340
This has been aged for about two
years.
1040
00:49:21,380 --> 00:49:21,660
This has been aged for about two
years.
1041
00:49:21,700 --> 00:49:23,700
Wow. So in that two years,
what actually happens?
1042
00:49:23,740 --> 00:49:25,100
Wow. So in that two years,
what actually happens?
1043
00:49:25,140 --> 00:49:27,140
You get more complexity of flavour?
1044
00:49:27,180 --> 00:49:27,420
You get more complexity of flavour?
1045
00:49:27,460 --> 00:49:29,300
Yeah. Very similar to what's
happening...
1046
00:49:29,340 --> 00:49:31,140
Do you know when you have a,
a really good cheddar... A Parmesan?
1047
00:49:31,180 --> 00:49:32,940
..a Parmesan... Yeah...you get
those little white crystals,
1048
00:49:32,980 --> 00:49:34,980
little crunchy bits? Mm.That's
exactly what's going on
1049
00:49:35,020 --> 00:49:35,420
little crunchy bits? Mm.That's
exactly what's going on
1050
00:49:35,460 --> 00:49:36,780
in this piece of meat, and it...
1051
00:49:36,820 --> 00:49:38,820
That's just that sort of natural,
like, umami,
1052
00:49:38,860 --> 00:49:39,180
That's just that sort of natural,
like, umami,
1053
00:49:39,220 --> 00:49:41,020
just exploding in your mouth,
like...
1054
00:49:41,060 --> 00:49:43,060
It's so sweet, and the salt is just
right.
1055
00:49:43,100 --> 00:49:44,300
It's so sweet, and the salt is just
right.
1056
00:49:44,340 --> 00:49:46,340
We've actually taken a lot of
inspiration from Italy.
1057
00:49:46,380 --> 00:49:47,020
We've actually taken a lot of
inspiration from Italy.
1058
00:49:47,060 --> 00:49:49,060
But why would you not, right?
The recipes work, the flavours work.
1059
00:49:49,100 --> 00:49:50,380
But why would you not, right?
The recipes work, the flavours work.
1060
00:49:50,420 --> 00:49:52,420
All... The only thing we can add
to their flavour profile
1061
00:49:52,460 --> 00:49:53,540
All... The only thing we can add
to their flavour profile
1062
00:49:53,580 --> 00:49:55,580
is the meat we have in this country.
That's what we want to do,
1063
00:49:55,620 --> 00:49:55,940
is the meat we have in this country.
That's what we want to do,
1064
00:49:55,980 --> 00:49:57,980
and that's what British charcuterie
is all about.
1065
00:49:58,020 --> 00:49:58,300
and that's what British charcuterie
is all about.
1066
00:49:58,340 --> 00:50:00,340
Look how amazing that remoulade looks
with your cured meats.
1067
00:50:00,380 --> 00:50:02,100
Look how amazing that remoulade looks
with your cured meats.
1068
00:50:03,540 --> 00:50:04,500
Look at that!
1069
00:50:05,660 --> 00:50:06,740
Can I do you a little plate?
1070
00:50:06,780 --> 00:50:08,780
Definitely. Definitely,
I can't wait.
1071
00:50:08,820 --> 00:50:09,180
Definitely. Definitely,
I can't wait.
1072
00:50:09,220 --> 00:50:11,220
What I love about this is,
if you took that out
1073
00:50:11,260 --> 00:50:11,620
What I love about this is,
if you took that out
1074
00:50:11,660 --> 00:50:13,660
at little family gatherings -
you know, Bonfire Night -
1075
00:50:13,700 --> 00:50:14,340
at little family gatherings -
you know, Bonfire Night -
1076
00:50:14,380 --> 00:50:15,980
that is going to be devoured,
isn't it?
1077
00:50:16,020 --> 00:50:17,940
Yeah, I mean it's not going to
hang about.
1078
00:50:17,980 --> 00:50:19,380
Everyone in the family's going to
tuck in.
1079
00:50:20,540 --> 00:50:21,860
Right, I'm going to give
you a wodge of this,
1080
00:50:21,900 --> 00:50:23,900
so you get one of your five fruit
and veg a day.
1081
00:50:23,940 --> 00:50:24,220
so you get one of your five fruit
and veg a day.
1082
00:50:24,260 --> 00:50:26,260
Fresh out the ground,
about an hour ago.
1083
00:50:26,300 --> 00:50:26,580
Fresh out the ground,
about an hour ago.
1084
00:50:26,620 --> 00:50:27,940
But you can get 'em in the
supermarkets,
1085
00:50:27,980 --> 00:50:28,980
and they're really good.
1086
00:50:35,100 --> 00:50:36,060
So there you go.
1087
00:50:42,820 --> 00:50:44,420
Oh, it's beautiful.
1088
00:50:44,460 --> 00:50:46,460
The freshness, the nuttiness
is going to go so well
1089
00:50:46,500 --> 00:50:48,500
The freshness, the nuttiness
is going to go so well
1090
00:50:48,540 --> 00:50:48,780
The freshness, the nuttiness
is going to go so well
1091
00:50:48,820 --> 00:50:49,620
with the charcuterie.
1092
00:50:51,460 --> 00:50:53,100
Mm!Mm.
1093
00:50:55,100 --> 00:50:57,100
Crunchy, soft,
the little pops of pickle.
1094
00:50:57,140 --> 00:50:59,140
Crunchy, soft,
the little pops of pickle.
1095
00:50:59,180 --> 00:50:59,580
Crunchy, soft,
the little pops of pickle.
1096
00:50:59,620 --> 00:51:01,620
You've got a lot of fat within that
charcuterie. It's...
1097
00:51:01,660 --> 00:51:01,980
You've got a lot of fat within that
charcuterie. It's...
1098
00:51:02,020 --> 00:51:03,700
It has to be there for it to work,
1099
00:51:03,740 --> 00:51:05,740
so you need that acidity to go
with it.
1100
00:51:05,780 --> 00:51:06,060
so you need that acidity to go
with it.
1101
00:51:06,100 --> 00:51:08,100
But the sort of nutty, full flavour
of the celeriac, it's lovely.
1102
00:51:08,140 --> 00:51:10,140
But the sort of nutty, full flavour
of the celeriac, it's lovely.
1103
00:51:10,180 --> 00:51:10,420
But the sort of nutty, full flavour
of the celeriac, it's lovely.
1104
00:51:10,460 --> 00:51:11,700
Savoury, silky...
1105
00:51:13,260 --> 00:51:14,300
Go good.
1106
00:51:15,660 --> 00:51:17,660
Next time you go shopping, if you see
celeriac, don't walk past it.
1107
00:51:17,700 --> 00:51:19,260
Next time you go shopping, if you see
celeriac, don't walk past it.
1108
00:51:19,300 --> 00:51:21,100
They're going to look more like this,
the big ones.
1109
00:51:21,140 --> 00:51:23,140
Mine were tiny but you can't tell
they were tiny in there, can you?
1110
00:51:23,180 --> 00:51:24,060
Mine were tiny but you can't tell
they were tiny in there, can you?
1111
00:51:24,100 --> 00:51:26,100
They chop up the same.
They tasted delicious!
1112
00:51:26,140 --> 00:51:26,500
They chop up the same.
They tasted delicious!
1113
00:51:26,540 --> 00:51:28,540
And also, if you
see British charcuterie out there,
1114
00:51:28,580 --> 00:51:29,100
And also, if you
see British charcuterie out there,
1115
00:51:29,140 --> 00:51:31,020
support it, because the more you
support it,
1116
00:51:31,060 --> 00:51:33,060
the better and better it's going to
get.Yeah.
1117
00:51:33,100 --> 00:51:34,140
the better and better it's going to
get.Yeah.
1118
00:51:34,180 --> 00:51:35,380
Cheers.
1119
00:51:37,420 --> 00:51:39,420
It's absolutely peeing it down, now.
1120
00:51:39,460 --> 00:51:39,740
It's absolutely peeing it down, now.
1121
00:51:39,780 --> 00:51:41,780
Yep. It was sunny this
morning...Yes. ..right?
1122
00:51:41,820 --> 00:51:43,820
I was thinking about putting shorts
on, and look at it now!
1123
00:51:43,860 --> 00:51:44,140
I was thinking about putting shorts
on, and look at it now!
1124
00:51:44,180 --> 00:51:46,180
Like it's never been wetter,
but that's autumn, right?
1125
00:51:46,220 --> 00:51:46,460
Like it's never been wetter,
but that's autumn, right?
1126
00:51:46,500 --> 00:51:47,420
THEY CHUCKLE
1127
00:52:10,460 --> 00:52:12,140
So, look at these -
1128
00:52:12,180 --> 00:52:13,460
blackberries,
1129
00:52:13,500 --> 00:52:14,860
or "brambles",
1130
00:52:14,900 --> 00:52:16,100
as I like to call them -
1131
00:52:16,140 --> 00:52:18,140
they're the most amazing fruit.
1132
00:52:18,180 --> 00:52:18,660
they're the most amazing fruit.
1133
00:52:18,700 --> 00:52:20,420
You can get blackberries in
the supermarkets,
1134
00:52:20,460 --> 00:52:22,460
but they have never and they will
never
1135
00:52:22,500 --> 00:52:22,780
but they have never and they will
never
1136
00:52:22,820 --> 00:52:24,820
taste the same as anything you
forage.
1137
00:52:24,860 --> 00:52:25,100
taste the same as anything you
forage.
1138
00:52:26,500 --> 00:52:28,500
I have kind of brainwashed all my
kids to pick them,
1139
00:52:28,540 --> 00:52:29,740
I have kind of brainwashed all my
kids to pick them,
1140
00:52:29,780 --> 00:52:31,780
and, "Come on kids, we're going to
go picking blackberries",
1141
00:52:31,820 --> 00:52:32,340
and, "Come on kids, we're going to
go picking blackberries",
1142
00:52:32,380 --> 00:52:34,380
and I normally am lucky, but in more
recent years,
1143
00:52:34,420 --> 00:52:35,140
and I normally am lucky, but in more
recent years,
1144
00:52:35,180 --> 00:52:37,180
I find I'm doing it on
my own cos it's...
1145
00:52:37,220 --> 00:52:37,500
I find I'm doing it on
my own cos it's...
1146
00:52:37,540 --> 00:52:39,540
You know, they don't listen
to their dad as much.
1147
00:52:39,580 --> 00:52:39,860
You know, they don't listen
to their dad as much.
1148
00:52:39,900 --> 00:52:41,420
HE CHUCKLES
1149
00:52:41,460 --> 00:52:42,540
But I love it.
1150
00:52:42,580 --> 00:52:44,380
The problem is, the really big,
juicy ones
1151
00:52:44,420 --> 00:52:46,420
are right in the middle where I'm
going to get a good old prick.
1152
00:52:46,460 --> 00:52:48,100
are right in the middle where I'm
going to get a good old prick.
1153
00:52:48,140 --> 00:52:50,100
I love to pick as much as I can,
1154
00:52:50,140 --> 00:52:52,140
and as much as the pain of the
thorns that I can take,
1155
00:52:52,180 --> 00:52:53,100
and as much as the pain of the
thorns that I can take,
1156
00:52:53,140 --> 00:52:55,140
and then I just give them
a really quick wash
1157
00:52:55,180 --> 00:52:55,460
and then I just give them
a really quick wash
1158
00:52:55,500 --> 00:52:57,500
and I put them in bags and freeze
them,
1159
00:52:57,540 --> 00:52:57,900
and I put them in bags and freeze
them,
1160
00:52:57,940 --> 00:52:59,940
and have them through the winter.
1161
00:52:59,980 --> 00:53:00,220
and have them through the winter.
1162
00:53:00,260 --> 00:53:02,260
So, from July, August, September,
that's about all you get.
1163
00:53:02,300 --> 00:53:04,300
So, from July, August, September,
that's about all you get.
1164
00:53:04,340 --> 00:53:05,180
So, from July, August, September,
that's about all you get.
1165
00:53:05,220 --> 00:53:07,220
Normally, you're having a fight with
the birds
1166
00:53:07,260 --> 00:53:08,300
Normally, you're having a fight with
the birds
1167
00:53:08,340 --> 00:53:09,620
but the birds haven't been too
greedy.
1168
00:53:09,660 --> 00:53:11,660
HE YELPS IN PAIN
See, I told you!
1169
00:53:11,700 --> 00:53:11,940
HE YELPS IN PAIN
See, I told you!
1170
00:53:11,980 --> 00:53:12,740
HE LAUGHS
1171
00:53:16,100 --> 00:53:17,740
When I'm doing a nice roast dinner
1172
00:53:17,780 --> 00:53:19,780
and I take, say, a roast chicken out
to rest,
1173
00:53:19,820 --> 00:53:20,100
and I take, say, a roast chicken out
to rest,
1174
00:53:20,140 --> 00:53:21,740
and you've got all
the sticky bits in the pan,
1175
00:53:21,780 --> 00:53:23,780
throw a handful of those in there
with a little bit of vinegar or wine,
1176
00:53:23,820 --> 00:53:25,060
throw a handful of those in there
with a little bit of vinegar or wine,
1177
00:53:25,100 --> 00:53:27,100
and you will make the most amazing
gravies.
1178
00:53:27,140 --> 00:53:27,740
and you will make the most amazing
gravies.
1179
00:53:27,780 --> 00:53:29,780
You can make ice creams and sorbets.
So many options.
1180
00:53:29,820 --> 00:53:30,940
You can make ice creams and sorbets.
So many options.
1181
00:53:32,300 --> 00:53:34,300
So, that, I think, is a very
successful last forage of the year.
1182
00:53:34,340 --> 00:53:36,340
So, that, I think, is a very
successful last forage of the year.
1183
00:53:36,380 --> 00:53:38,380
So, that, I think, is a very
successful last forage of the year.
1184
00:53:38,420 --> 00:53:38,700
So, that, I think, is a very
successful last forage of the year.
1185
00:53:38,740 --> 00:53:40,740
The question is - what to do with
these?
1186
00:53:40,780 --> 00:53:41,020
The question is - what to do with
these?
1187
00:53:47,820 --> 00:53:49,820
I can't resist the sweet and sour
tang of these beautiful berries
1188
00:53:49,860 --> 00:53:51,860
I can't resist the sweet and sour
tang of these beautiful berries
1189
00:53:51,900 --> 00:53:52,140
I can't resist the sweet and sour
tang of these beautiful berries
1190
00:53:52,180 --> 00:53:53,900
stewed with apples and pears
1191
00:53:53,940 --> 00:53:55,940
and nestled beneath a comforting
blanket of biscuit dough.
1192
00:53:55,980 --> 00:53:57,340
and nestled beneath a comforting
blanket of biscuit dough.
1193
00:53:57,380 --> 00:53:59,380
My blackberry cobbler is
the perfect pud
1194
00:53:59,420 --> 00:54:00,020
My blackberry cobbler is
the perfect pud
1195
00:54:00,060 --> 00:54:02,060
to finish off those late autumn
lunches that start in daylight
1196
00:54:02,100 --> 00:54:04,060
to finish off those late autumn
lunches that start in daylight
1197
00:54:04,100 --> 00:54:06,140
and finish in the dark.
1198
00:54:06,180 --> 00:54:08,180
And it's definitely worth the pain
from all those prickles.
1199
00:54:08,220 --> 00:54:09,500
And it's definitely worth the pain
from all those prickles.
1200
00:54:11,980 --> 00:54:13,980
I've got some foraged fruit -
beautiful wild blackberries.
1201
00:54:14,020 --> 00:54:15,580
I've got some foraged fruit -
beautiful wild blackberries.
1202
00:54:15,620 --> 00:54:17,620
Look at that. And what I wanted to
do was a dessert
1203
00:54:17,660 --> 00:54:18,980
Look at that. And what I wanted to
do was a dessert
1204
00:54:19,020 --> 00:54:21,020
that absolutely celebrates this
season - a wonderful autumn cobbler
1205
00:54:21,060 --> 00:54:23,060
that absolutely celebrates this
season - a wonderful autumn cobbler
1206
00:54:23,100 --> 00:54:23,500
that absolutely celebrates this
season - a wonderful autumn cobbler
1207
00:54:23,540 --> 00:54:25,540
with brambles, apples, pears. It's
delicious.
1208
00:54:25,580 --> 00:54:27,180
with brambles, apples, pears. It's
delicious.
1209
00:54:27,220 --> 00:54:29,220
So, it's called a cobbler because it
looks like a cobbled kind of pathway,
1210
00:54:29,260 --> 00:54:31,260
So, it's called a cobbler because it
looks like a cobbled kind of pathway,
1211
00:54:31,300 --> 00:54:31,540
So, it's called a cobbler because it
looks like a cobbled kind of pathway,
1212
00:54:31,580 --> 00:54:33,580
and it's a mighty, mighty dessert.
1213
00:54:33,620 --> 00:54:33,900
and it's a mighty, mighty dessert.
1214
00:54:33,940 --> 00:54:35,940
So look, it starts in a pan on
a medium-high heat.
1215
00:54:35,980 --> 00:54:36,940
So look, it starts in a pan on
a medium-high heat.
1216
00:54:36,980 --> 00:54:38,980
I'm going to get the juice
of one orange.
1217
00:54:39,020 --> 00:54:39,780
I'm going to get the juice
of one orange.
1218
00:54:39,820 --> 00:54:41,820
Now, orange juice is best friends
with blackberries.
1219
00:54:41,860 --> 00:54:43,860
Now, orange juice is best friends
with blackberries.
1220
00:54:43,900 --> 00:54:44,580
Now, orange juice is best friends
with blackberries.
1221
00:54:44,620 --> 00:54:46,620
This is the beginning of the story,
and it's a beautiful story.
1222
00:54:46,660 --> 00:54:47,860
This is the beginning of the story,
and it's a beautiful story.
1223
00:54:47,900 --> 00:54:49,900
So, I'm going to go in with 50 grams
of soft brown sugar,
1224
00:54:49,940 --> 00:54:51,660
So, I'm going to go in with 50 grams
of soft brown sugar,
1225
00:54:51,700 --> 00:54:53,700
and then here, I've got a vanilla
pod.
1226
00:54:53,740 --> 00:54:54,740
and then here, I've got a vanilla
pod.
1227
00:54:54,780 --> 00:54:56,780
And by the way, if you can't get a
vanilla pod, use vanilla extract.
1228
00:54:56,820 --> 00:54:57,900
And by the way, if you can't get a
vanilla pod, use vanilla extract.
1229
00:54:57,940 --> 00:54:59,900
Just use a teaspoon or two.
1230
00:54:59,940 --> 00:55:01,940
I'm going to scrape out the little
seeds from the inside, like that,
1231
00:55:01,980 --> 00:55:03,980
I'm going to scrape out the little
seeds from the inside, like that,
1232
00:55:04,020 --> 00:55:04,340
I'm going to scrape out the little
seeds from the inside, like that,
1233
00:55:04,380 --> 00:55:06,380
and put the seeds and the pod into
this pan. It already smells amazing.
1234
00:55:06,420 --> 00:55:08,420
and put the seeds and the pod into
this pan. It already smells amazing.
1235
00:55:08,460 --> 00:55:09,300
and put the seeds and the pod into
this pan. It already smells amazing.
1236
00:55:10,620 --> 00:55:12,620
So, as that comes up to the boil,
1237
00:55:12,660 --> 00:55:13,900
So, as that comes up to the boil,
1238
00:55:13,940 --> 00:55:15,940
let's prep the apples and pears.
1239
00:55:15,980 --> 00:55:16,420
let's prep the apples and pears.
1240
00:55:16,460 --> 00:55:18,460
I've got four pears, and I've got
four apples.
1241
00:55:18,500 --> 00:55:19,260
I've got four pears, and I've got
four apples.
1242
00:55:24,580 --> 00:55:26,580
What I'm going to do with the pears
is just split them in half,
1243
00:55:26,620 --> 00:55:28,260
What I'm going to do with the pears
is just split them in half,
1244
00:55:28,300 --> 00:55:29,460
then in quarters.
1245
00:55:31,860 --> 00:55:32,820
Get rid of the core.
1246
00:55:34,500 --> 00:55:35,460
Bob's your uncle.
1247
00:55:40,060 --> 00:55:41,380
So look, we'll take these little
trims...
1248
00:55:42,580 --> 00:55:43,540
..put them in the composter...
1249
00:55:45,580 --> 00:55:46,540
..and give it a toss.
1250
00:55:48,100 --> 00:55:49,900
Then, on to the apples.
1251
00:55:51,580 --> 00:55:53,580
For this cobbler, I think it's
important to use eating apples.
1252
00:55:53,620 --> 00:55:55,420
For this cobbler, I think it's
important to use eating apples.
1253
00:55:55,460 --> 00:55:57,460
They hold their shape better,
and they're naturally sweeter.
1254
00:55:57,500 --> 00:55:58,580
They hold their shape better,
and they're naturally sweeter.
1255
00:56:00,060 --> 00:56:01,940
It is absolutely peeing it down.
1256
00:56:01,980 --> 00:56:03,660
THUNDER RUMBLES
1257
00:56:03,700 --> 00:56:05,220
Oh, thunder and lightning!
1258
00:56:07,860 --> 00:56:09,620
So look, I've cut the apples into
eighths...
1259
00:56:11,220 --> 00:56:13,220
..just so they're nice
sort of bite-sized pieces.
1260
00:56:13,260 --> 00:56:13,460
..just so they're nice
sort of bite-sized pieces.
1261
00:56:14,460 --> 00:56:15,420
Look at that.
1262
00:56:20,700 --> 00:56:21,660
HE CHUCKLES
1263
00:56:24,580 --> 00:56:26,580
Now, here's the best bit.
1264
00:56:26,620 --> 00:56:26,860
Now, here's the best bit.
1265
00:56:26,900 --> 00:56:28,900
We're going to go in with half of
these blackberries,
1266
00:56:28,940 --> 00:56:30,140
We're going to go in with half of
these blackberries,
1267
00:56:30,180 --> 00:56:32,180
because I want to get the juices
out, right?
1268
00:56:32,220 --> 00:56:32,900
because I want to get the juices
out, right?
1269
00:56:32,940 --> 00:56:34,940
I want it to really change the
colour of this sauce.
1270
00:56:34,980 --> 00:56:36,220
I want it to really change the
colour of this sauce.
1271
00:56:36,260 --> 00:56:38,260
And then, this 200 grams left of
blackberries, I'll put in at the end.
1272
00:56:38,300 --> 00:56:39,820
And then, this 200 grams left of
blackberries, I'll put in at the end.
1273
00:56:41,060 --> 00:56:42,660
Oh, it smells heavenly!
1274
00:56:44,460 --> 00:56:45,860
And look at the colour starting
to change.
1275
00:56:47,060 --> 00:56:48,100
HE CHUCKLES
1276
00:56:48,140 --> 00:56:50,140
Just a little bit of heat starts
releasing those incredible pigments,
1277
00:56:50,180 --> 00:56:52,180
Just a little bit of heat starts
releasing those incredible pigments,
1278
00:56:52,220 --> 00:56:53,260
Just a little bit of heat starts
releasing those incredible pigments,
1279
00:56:53,300 --> 00:56:55,180
and the smells, and the flavour.
1280
00:56:55,220 --> 00:56:57,220
So look, for, like, 10 minutes,
we're going to stew this.
1281
00:56:57,260 --> 00:56:58,660
So look, for, like, 10 minutes,
we're going to stew this.
1282
00:56:58,700 --> 00:57:00,700
CHUCKLING: Look at the colour coming
out, it's so exciting.
1283
00:57:00,740 --> 00:57:01,460
CHUCKLING: Look at the colour coming
out, it's so exciting.
1284
00:57:01,500 --> 00:57:03,500
So look, I want to show you, now,
how to make the cobbler topping.
1285
00:57:03,540 --> 00:57:05,380
So look, I want to show you, now,
how to make the cobbler topping.
1286
00:57:05,420 --> 00:57:06,660
Really, really simple.
1287
00:57:06,700 --> 00:57:08,700
We've got 100 grams
of beautiful butter.
1288
00:57:08,740 --> 00:57:09,060
We've got 100 grams
of beautiful butter.
1289
00:57:11,660 --> 00:57:13,660
I've got 100 grams of almonds,
ground.
1290
00:57:13,700 --> 00:57:14,780
I've got 100 grams of almonds,
ground.
1291
00:57:14,820 --> 00:57:16,820
That's going to give you incredible
flavour.
1292
00:57:16,860 --> 00:57:17,220
That's going to give you incredible
flavour.
1293
00:57:17,260 --> 00:57:19,260
100 grams of that soft brown sugar,
as well.
1294
00:57:19,300 --> 00:57:20,620
100 grams of that soft brown sugar,
as well.
1295
00:57:21,820 --> 00:57:23,820
And then 100 grams of self-raising
flour.
1296
00:57:23,860 --> 00:57:24,260
And then 100 grams of self-raising
flour.
1297
00:57:26,020 --> 00:57:28,020
A good pinch of salt, and then
fingers, thumbs,
1298
00:57:28,060 --> 00:57:29,060
A good pinch of salt, and then
fingers, thumbs,
1299
00:57:29,100 --> 00:57:31,100
and we're just going to scrunch it
up.
1300
00:57:31,140 --> 00:57:31,540
and we're just going to scrunch it
up.
1301
00:57:31,580 --> 00:57:33,580
It's kind of more of a biscuit than
a pastry.
1302
00:57:33,620 --> 00:57:33,980
It's kind of more of a biscuit than
a pastry.
1303
00:57:34,020 --> 00:57:36,020
If you want to flavour this with
vanilla, orange zest, lemon zest,
1304
00:57:36,060 --> 00:57:38,060
If you want to flavour this with
vanilla, orange zest, lemon zest,
1305
00:57:38,100 --> 00:57:38,380
If you want to flavour this with
vanilla, orange zest, lemon zest,
1306
00:57:38,420 --> 00:57:40,420
it's all good, but I like to keep it
quite simple,
1307
00:57:40,460 --> 00:57:40,740
it's all good, but I like to keep it
quite simple,
1308
00:57:40,780 --> 00:57:42,780
because over there is full of
flavour.
1309
00:57:42,820 --> 00:57:43,460
because over there is full of
flavour.
1310
00:57:43,500 --> 00:57:45,500
And it comes together like this in
no time at all.
1311
00:57:45,540 --> 00:57:45,980
And it comes together like this in
no time at all.
1312
00:57:48,780 --> 00:57:50,780
Divide it into four.
1313
00:57:50,820 --> 00:57:50,980
Divide it into four.
1314
00:57:53,260 --> 00:57:54,340
And then into eight.
1315
00:57:55,860 --> 00:57:57,860
And then, I'll take my cobbles -
1316
00:57:57,900 --> 00:57:58,140
And then, I'll take my cobbles -
1317
00:57:58,180 --> 00:58:00,180
roughly and badly roll it into
little balls.
1318
00:58:00,220 --> 00:58:01,860
roughly and badly roll it into
little balls.
1319
00:58:01,900 --> 00:58:03,060
So remember, it's called a cobbler
1320
00:58:03,100 --> 00:58:04,820
because it looks like a cobbled
street.
1321
00:58:07,780 --> 00:58:09,780
Back over here, the colour is so
exciting and so mysterious.
1322
00:58:09,820 --> 00:58:11,820
Back over here, the colour is so
exciting and so mysterious.
1323
00:58:11,860 --> 00:58:13,020
Back over here, the colour is so
exciting and so mysterious.
1324
00:58:13,060 --> 00:58:15,060
You can see the blackberries have
broken up.
1325
00:58:15,100 --> 00:58:15,380
You can see the blackberries have
broken up.
1326
00:58:15,420 --> 00:58:17,420
They've given their incredible juice
and colour.
1327
00:58:17,460 --> 00:58:17,780
They've given their incredible juice
and colour.
1328
00:58:17,820 --> 00:58:19,820
I'm going to take that last 200 grams
of the blackberries and put them in,
1329
00:58:19,860 --> 00:58:21,660
I'm going to take that last 200 grams
of the blackberries and put them in,
1330
00:58:21,700 --> 00:58:23,460
so they hold their shape.
1331
00:58:23,500 --> 00:58:25,500
Then, you want a nice little lug of
brandy,
1332
00:58:25,540 --> 00:58:26,780
Then, you want a nice little lug of
brandy,
1333
00:58:26,820 --> 00:58:28,820
probably about 100 mls goes in.
Give it a shake,
1334
00:58:28,860 --> 00:58:29,780
probably about 100 mls goes in.
Give it a shake,
1335
00:58:29,820 --> 00:58:31,340
and then just tilt it towards the
flame...
1336
00:58:32,380 --> 00:58:33,340
..and then we've got it!
1337
00:58:34,420 --> 00:58:36,420
And let that flame go,
1338
00:58:36,460 --> 00:58:36,740
And let that flame go,
1339
00:58:36,780 --> 00:58:38,780
and that flame being on the top of
the fruit
1340
00:58:38,820 --> 00:58:39,580
and that flame being on the top of
the fruit
1341
00:58:39,620 --> 00:58:41,620
is going to make it caramelise and
go gorgeous.
1342
00:58:41,660 --> 00:58:42,580
is going to make it caramelise and
go gorgeous.
1343
00:58:42,620 --> 00:58:43,820
We can just push it all down, like
that.
1344
00:58:45,300 --> 00:58:47,300
And then, I'll take my cobbles...
1345
00:58:47,340 --> 00:58:47,500
And then, I'll take my cobbles...
1346
00:58:48,900 --> 00:58:50,900
..and create our little patchwork
of edible cobbled street.
1347
00:58:50,940 --> 00:58:52,940
..and create our little patchwork
of edible cobbled street.
1348
00:58:52,980 --> 00:58:53,540
..and create our little patchwork
of edible cobbled street.
1349
00:58:57,180 --> 00:58:58,300
Beautiful.
1350
00:58:58,340 --> 00:59:00,340
So, that's now going to go into the
oven for about 25 minutes
1351
00:59:00,380 --> 00:59:02,380
So, that's now going to go into the
oven for about 25 minutes
1352
00:59:02,420 --> 00:59:04,420
at 180 degrees Celsius -
which is 350 Fahrenheit...
1353
00:59:04,460 --> 00:59:05,100
at 180 degrees Celsius -
which is 350 Fahrenheit...
1354
00:59:06,180 --> 00:59:08,180
..until golden, bubbling,
and delicious.
1355
00:59:08,220 --> 00:59:08,420
..until golden, bubbling,
and delicious.
1356
00:59:18,180 --> 00:59:20,180
I'm having fun at the oven,
watching this cook.
1357
00:59:20,220 --> 00:59:20,500
I'm having fun at the oven,
watching this cook.
1358
00:59:20,540 --> 00:59:22,540
Conker's having fun, over there,
trying to catch raindrops.
1359
00:59:22,580 --> 00:59:23,220
Conker's having fun, over there,
trying to catch raindrops.
1360
00:59:27,780 --> 00:59:28,740
But look at that.
1361
00:59:30,140 --> 00:59:31,820
Come on.
1362
00:59:31,860 --> 00:59:33,860
Something familiar, but very
different, to your everyday crumble.
1363
00:59:33,900 --> 00:59:35,900
Something familiar, but very
different, to your everyday crumble.
1364
00:59:35,940 --> 00:59:36,820
Something familiar, but very
different, to your everyday crumble.
1365
00:59:36,860 --> 00:59:37,980
Let's plate a little bit up.
1366
00:59:42,140 --> 00:59:44,140
The smell of those wild blackberries
is amazing.
1367
00:59:44,180 --> 00:59:45,060
The smell of those wild blackberries
is amazing.
1368
00:59:46,420 --> 00:59:47,580
A little bit of ice cream.
1369
00:59:50,020 --> 00:59:52,020
Just a couple of balls here and
there, and people will go wild.
1370
00:59:52,060 --> 00:59:54,060
Just a couple of balls here and
there, and people will go wild.
1371
00:59:54,100 --> 00:59:55,340
Just a couple of balls here and
there, and people will go wild.
1372
00:59:55,380 --> 00:59:57,380
I absolutely love it when the
vanilla ice cream starts to melt
1373
00:59:57,420 --> 00:59:58,660
I absolutely love it when the
vanilla ice cream starts to melt
1374
00:59:58,700 --> 01:00:00,700
and ripple through all that
beautiful autumn fruit.
1375
01:00:00,740 --> 01:00:02,340
and ripple through all that
beautiful autumn fruit.
1376
01:00:02,380 --> 01:00:03,340
Hallelujah!
1377
01:00:04,420 --> 01:00:06,420
It's raining, but I've got cobbler.
1378
01:00:06,460 --> 01:00:07,020
It's raining, but I've got cobbler.
1379
01:00:07,060 --> 01:00:08,060
Let's do this.
1380
01:00:13,340 --> 01:00:14,300
Wow.
1381
01:00:15,500 --> 01:00:17,500
The blackberries, the pears,
the apples...
1382
01:00:17,540 --> 01:00:18,900
The blackberries, the pears,
the apples...
1383
01:00:18,940 --> 01:00:20,820
That is autumn in a dessert.
1384
01:00:24,420 --> 01:00:26,100
But then, on the top of it,
1385
01:00:26,140 --> 01:00:28,140
that cobbler has almost cooked like
a little cookie.
1386
01:00:28,180 --> 01:00:28,580
that cobbler has almost cooked like
a little cookie.
1387
01:00:28,620 --> 01:00:30,620
It's really crispy on the top, and
then, underneath,
1388
01:00:30,660 --> 01:00:31,700
It's really crispy on the top, and
then, underneath,
1389
01:00:31,740 --> 01:00:33,740
it's, like, soft and gooey, spongy
and light.
1390
01:00:33,780 --> 01:00:34,940
it's, like, soft and gooey, spongy
and light.
1391
01:00:38,300 --> 01:00:39,380
Mm.
1392
01:00:41,180 --> 01:00:43,180
It's the kind of dessert you want
when the weather closes in.
1393
01:00:43,220 --> 01:00:45,020
It's the kind of dessert you want
when the weather closes in.
1394
01:00:45,060 --> 01:00:46,300
HE CHUCKLES
1395
01:00:46,340 --> 01:00:47,860
Like a flood!
1396
01:00:47,900 --> 01:00:49,900
This is what it's all about -
wrap up, get cosy.
1397
01:00:49,940 --> 01:00:50,140
This is what it's all about -
wrap up, get cosy.
1398
01:00:51,020 --> 01:00:53,020
I love it. I love it, I love it,
I love it.
1399
01:00:53,060 --> 01:00:53,340
I love it. I love it, I love it,
I love it.
1400
01:00:55,220 --> 01:00:56,740
Go and get yourself some
blackberries,
1401
01:00:56,780 --> 01:00:58,780
whether you're foraging or not,
and get cobbling.
1402
01:00:58,820 --> 01:00:59,860
whether you're foraging or not,
and get cobbling.
1403
01:01:11,260 --> 01:01:13,220
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