All language subtitles for Jamie.What.to.Eat.This.Week.S03E03.720p.HDTV.H264_ENG

Autumn is here.

Yay!
HE LAUGHS

Yay!
HE LAUGHS

And there's some incredible
British fruit

and veg bursting with flavour
and ripe for the picking.

and veg bursting with flavour
and ripe for the picking.

Yes. Look at this,
what a beautiful plant.

Yes. Look at this,
what a beautiful plant.

These are the gorgeous ingredients
that are best right now.

These are the gorgeous ingredients
that are best right now.

They're at their most delicious,
most affordable,

They're at their most delicious,
most affordable,

better for you and the planet.

So, if you've got a bit of time
to make something special,

So, if you've got a bit of time
to make something special,

I've created some exciting meals
for whatever the occasion,

I've created some exciting meals
for whatever the occasion,

that make the most
of what's in season.

that make the most
of what's in season.

A snapshot of deliciousness.

Taking fruit and veg to
the next level.

Taking fruit and veg to
the next level.

Look at that stringiness!

Celebrating all
the ingredients of now.

Celebrating all
the ingredients of now.

From epic ideas for showstopping
pies and cracking curries...

From epic ideas for showstopping
pies and cracking curries...

From epic ideas for showstopping
pies and cracking curries...

Off-the-chart flavour.

..to perfect pastas, stunning soups
and beautiful burgers...

..to perfect pastas, stunning soups
and beautiful burgers...

It's full of the good stuff.

..and sensational seasonal puddings.

..and sensational seasonal puddings.

Hallelujah.

So, join me at home in my shed,
as I spend the year cooking

So, join me at home in my shed,
as I spend the year cooking

So, join me at home in my shed,
as I spend the year cooking

what's in season, in the hope that
it inspires you to have a think about

what's in season, in the hope that
it inspires you to have a think about

what's in season, in the hope that
it inspires you to have a think about

the way you cook, shop
or even grow your food, too.

the way you cook, shop
or even grow your food, too.

What a joy, what a pleasure,
and what a season to cook. Come on.

What a joy, what a pleasure,
and what a season to cook. Come on.

What a joy, what a pleasure,
and what a season to cook. Come on.

So, a fun little thing that
I've done since

the kids were really young is
when I'm growing

the squash and pumpkins,
I get a little knife or a pencil

the squash and pumpkins,
I get a little knife or a pencil

and I scribe their name onto
the squash as it's growing,

and I scribe their name onto
the squash as it's growing,

so at the end of the season,
I collect all my winter

so at the end of the season,
I collect all my winter

pumpkins and squash, pile them up.
They love it.

pumpkins and squash, pile them up.
They love it.

Well, I think they do. I love it.

Well, I think they do. I love it.

So look, here I've done Daisy,
here I've got River.

So look, here I've done Daisy,
here I've got River.

So look, here I've done Daisy,
here I've got River.

I've got Petal,
hiding away in the corner.

I've got Petal,
hiding away in the corner.

And then there's one left
that I forgot

And then there's one left
that I forgot

and that was Conker,
my reliable canine friend.

and that was Conker,
my reliable canine friend.

Get in like this and
if you use a pencil,

Get in like this and
if you use a pencil,

you can just gently scribe the name
on first and then do it again,

you can just gently scribe the name
on first and then do it again,

you can just gently scribe the name
on first and then do it again,

and then again until it just
creates like a little scar

and then again until it just
creates like a little scar

and then naturally the
pumpkin will make a little scab.

and then naturally the
pumpkin will make a little scab.

And you can be naughty, you can be
rude, you can be romantic.

And you can be naughty, you can be
rude, you can be romantic.

But anyway, brilliant thing to grow
and bang in season right now.

But anyway, brilliant thing to grow
and bang in season right now.

But anyway, brilliant thing to grow
and bang in season right now.

I'm going to pick some.

If you're lucky, they'll keep in a
ventilated, cool, dark place -

If you're lucky, they'll keep in a
ventilated, cool, dark place -

If you're lucky, they'll keep in a
ventilated, cool, dark place -

a shed, basically -
for three or four months.

a shed, basically -
for three or four months.

I've had longer, to be honest.

I've had longer, to be honest.

So, if you go to the supermarkets
now, you'll definitely get

So, if you go to the supermarkets
now, you'll definitely get

butternut squash, but you might
start seeing things like this.

butternut squash, but you might
start seeing things like this.

butternut squash, but you might
start seeing things like this.

Actually, one of my favourites.
This is an onion squash.

Actually, one of my favourites.
This is an onion squash.

It's dense, the skin is edible,
the flesh is edible,

It's dense, the skin is edible,
the flesh is edible,

the seeds are edible.
Really, really nice.

the seeds are edible.
Really, really nice.

Look at these. These are starting
to get bigger now.

Look at these. These are starting
to get bigger now.

This one's amazing.

This is called a North Georgia Candy
Roaster. Delicious flesh.

This is called a North Georgia Candy
Roaster. Delicious flesh.

This is called a North Georgia Candy
Roaster. Delicious flesh.

This is called Lunga di Napoli,
and that's the big dog.

This is called Lunga di Napoli,
and that's the big dog.

This is called Lunga di Napoli,
and that's the big dog.

Big enough to put over my shoulder.

Beautiful pumpkins and squash -
the veggies that absolutely

Beautiful pumpkins and squash -
the veggies that absolutely

epitomise autumn but they
all taste so different.

epitomise autumn but they
all taste so different.

So, the question is,
what shall I cook?

So, the question is,
what shall I cook?

I'm giving this seasonal squash a
date with its favourite spices.

I'm giving this seasonal squash a
date with its favourite spices.

Roasted until nutty and sweet,
then pureed into a luxurious sauce

Roasted until nutty and sweet,
then pureed into a luxurious sauce

with butter and Parmesan for
silky ribbons of fresh pasta.

with butter and Parmesan for
silky ribbons of fresh pasta.

My squash tagliatelle -
an impressive autumn meal

My squash tagliatelle -
an impressive autumn meal

when you've got time to make
home-made pasta as a treat.

when you've got time to make
home-made pasta as a treat.

For me, in autumn, even into winter,
this is something that

For me, in autumn, even into winter,
this is something that

I do every single week as
a little bit of a routine,

I do every single week as
a little bit of a routine,

because it gives me so many
options in my cooking.

because it gives me so many
options in my cooking.

Roasted squash, that
can be torn into a rice dish,

Roasted squash, that
can be torn into a rice dish,

a risotto, or in this case,
silky ribbons of fresh pasta.

a risotto, or in this case,
silky ribbons of fresh pasta.

a risotto, or in this case,
silky ribbons of fresh pasta.

That's true seasonal cooking.

That's true seasonal cooking.

So, I've got the three squash
that I'm going to do here

So, I've got the three squash
that I'm going to do here

and this method applies even
to your humble,

and this method applies even
to your humble,

beautiful butternut squash,

but I want to kind of
mix things up over here.

but I want to kind of
mix things up over here.

So, first of all, onion squash,
just cut like that.

So, first of all, onion squash,
just cut like that.

And the seeds are actually
incredibly nutritious,

And the seeds are actually
incredibly nutritious,

so we can save those.
Just cut these into six.

so we can save those.
Just cut these into six.

so we can save those.
Just cut these into six.

That is the colour of
autumn for me.

That is the colour of
autumn for me.

That is the colour of
autumn for me.

PAN RATTLES

PAN RATTLES

And then, the North Georgia
Candy Roaster.

And then, the North Georgia
Candy Roaster.

I'm going to cut this into little
centimetre slices.

I'm going to cut this into little
centimetre slices.

I'm going to cut this into little
centimetre slices.

But, please, just be safe.

But, please, just be safe.

So, with this one, the big dog,

So, with this one, the big dog,

I'm just going to cut these
a little bit thicker.

What I love about seasonal
vegetables, particularly squash,

What I love about seasonal
vegetables, particularly squash,

What I love about seasonal
vegetables, particularly squash,

is, like, if you make like a
vegetable soup or a minestrone,

is, like, if you make like a
vegetable soup or a minestrone,

is, like, if you make like a
vegetable soup or a minestrone,

like all of a sudden you can
just hit it with this and it looks,

like all of a sudden you can
just hit it with this and it looks,

feels and tastes completely
representative of that time

feels and tastes completely
representative of that time

and that place and that weather.

and that place and that weather.

So, olive oil, just a couple
of tablespoons.

So, olive oil, just a couple
of tablespoons.

Sea salt and pepper.

A tiny pinch of cinnamon.

The gratings of half a nutmeg,
very fragrant.

The gratings of half a nutmeg,
very fragrant.

And this will all stick to
the squash.

And this will all stick to
the squash.

Oh, it smells amazing.

And then we've got here -
coriander seeds.

And then we've got here -
coriander seeds.

Just a little pinch, like a teaspoon,
and a little pinch of chilli.

Just a little pinch, like a teaspoon,
and a little pinch of chilli.

Just a little pinch, like a teaspoon,
and a little pinch of chilli.

Chilli and coriander has
an incredible relationship to

Chilli and coriander has
an incredible relationship to

Chilli and coriander has
an incredible relationship to

the flavours and the sweetness of
pumpkin and squash.

the flavours and the sweetness of
pumpkin and squash.

the flavours and the sweetness of
pumpkin and squash.

Try and get this nice and fine.

Honestly, this little combo is
just made for squash.

Honestly, this little combo is
just made for squash.

Honestly, this little combo is
just made for squash.

Lay them out so the hot air of
the oven can get in

Lay them out so the hot air of
the oven can get in

and around all of those shapes.

And we'll cook these at 180 degrees
Celsius, which is 350 Fahrenheit,

And we'll cook these at 180 degrees
Celsius, which is 350 Fahrenheit,

for an hour to an hour and 20 minutes
and the spices will be incredible.

for an hour to an hour and 20 minutes
and the spices will be incredible.

for an hour to an hour and 20 minutes
and the spices will be incredible.

Halfway through, maybe give it a
little shake. Lovely.

Halfway through, maybe give it a
little shake. Lovely.

While the squash is still roasting,
I'm going to make some

While the squash is still roasting,
I'm going to make some

fresh tagliatelle -
silky ribbons of fresh pasta,

fresh tagliatelle -
silky ribbons of fresh pasta,

fresh tagliatelle -
silky ribbons of fresh pasta,

with a golden orange roasted
squash sauce,

with a golden orange roasted
squash sauce,

with butter and Parmesan.

Oh, my lord, it's going
to be like a thing!

Oh, my lord, it's going
to be like a thing!

So, we've got plain flour.

This is tipo 00, right,
which means how fine it is,

This is tipo 00, right,
which means how fine it is,

but you can use regular plain flour
and you'll still get good results.

but you can use regular plain flour
and you'll still get good results.

100 grams is the perfect
amount for one egg.

100 grams is the perfect
amount for one egg.

100 grams is the perfect
amount for one egg.

Right, that's one portion,
so I'm going to make two portions.

Right, that's one portion,
so I'm going to make two portions.

So, let's bring me and
Jools's portion together.

So, let's bring me and
Jools's portion together.

For me, the act of making pasta
is quite therapeutic.

For me, the act of making pasta
is quite therapeutic.

For me, the act of making pasta
is quite therapeutic.

When I was a kid, I used to make
Play-Doh and mud pies.

When I was a kid, I used to make
Play-Doh and mud pies.

Like, it's same but different, right?

Like, it's same but different, right?

Mix this flour with the eggs
and in a matter of minutes,

Mix this flour with the eggs
and in a matter of minutes,

Mix this flour with the eggs
and in a matter of minutes,

you've got your dough.

And then, when it's not kind of
sticky any more, you start kneading.

And then, when it's not kind of
sticky any more, you start kneading.

Right now, there's amazing smells
coming out of that oven.

Right now, there's amazing smells
coming out of that oven.

The real smells of autumn.

So, after three or four
minutes of kneading,

So, after three or four
minutes of kneading,

you know, what you should have is
a nice, smooth, pliable dough.

you know, what you should have is
a nice, smooth, pliable dough.

you know, what you should have is
a nice, smooth, pliable dough.

Just put a little bowl on top, let it
relax and then we can roll it out

Just put a little bowl on top, let it
relax and then we can roll it out

Just put a little bowl on top, let it
relax and then we can roll it out

to all kinds of shapes and sizes,
which is going to be amazing.

to all kinds of shapes and sizes,
which is going to be amazing.

So, silky pasta, silky sauce.
I want some contrast,

So, silky pasta, silky sauce.
I want some contrast,

a little crunch, right?

And the Italians have a fantastic
thing called pan grattata,

And the Italians have a fantastic
thing called pan grattata,

which to use up stale breadcrumbs
and my wife goes crazy for it.

which to use up stale breadcrumbs
and my wife goes crazy for it.

which to use up stale breadcrumbs
and my wife goes crazy for it.

I can help it along with one
garlic clove. Just peel it.

I can help it along with one
garlic clove. Just peel it.

I can help it along with one
garlic clove. Just peel it.

We're kind of making our own
little garlic bread bits.

We're kind of making our own
little garlic bread bits.

We're kind of making our own
little garlic bread bits.

Get yourself a nice little
handful of sage.

Get yourself a nice little
handful of sage.

A little bit of olive oil,
then let's whizz it up.

A little bit of olive oil,
then let's whizz it up.

FOOD PROCESSOR WHIRS

FOOD PROCESSOR WHIRS

And there's one more ingredient that
I want to add that is really,

And there's one more ingredient that
I want to add that is really,

really autumn and that's chestnuts.

really autumn and that's chestnuts.

These chestnuts here are
from a pack.

These chestnuts here are
from a pack.

They're already kind of roasted
and toasted and peeled.

They're already kind of roasted
and toasted and peeled.

They're delicious.
So, just take a handful of those,

They're delicious.
So, just take a handful of those,

get them in here
and give them a pulse.

get them in here
and give them a pulse.

WHIRRING CONTINUES

WHIRRING CONTINUES

Beautiful. I won't use all of
that on my pasta,

Beautiful. I won't use all of
that on my pasta,

but just keep it out,
covered, in the kitchen.

but just keep it out,
covered, in the kitchen.

You can sprinkle it on salads,
on stews,

You can sprinkle it on salads,
on stews,

on other things
and you will not regret it.

on other things
and you will not regret it.

So, olive oil in the pan
and then sprinkle in...

So, olive oil in the pan
and then sprinkle in...

..those beautiful chestnut and sage,
garlicky breadcrumbs.

..those beautiful chestnut and sage,
garlicky breadcrumbs.

..those beautiful chestnut and sage,
garlicky breadcrumbs.

Medium heat, about 15 minutes,
until golden and crisp.

Medium heat, about 15 minutes,
until golden and crisp.

Medium heat, about 15 minutes,
until golden and crisp.

So, I'm going to use now a
pasta machine

So, I'm going to use now a
pasta machine

but you could just use
a rolling pin.

Let's take the pasta - now you
can see it's relaxed a little bit.

Let's take the pasta - now you
can see it's relaxed a little bit.

So we got half a batch.

So we got half a batch.

What we want to do is put it
through the mangle. It's fun.

What we want to do is put it
through the mangle. It's fun.

So, every time we go through,
we'll dust it with a little flour

So, every time we go through,
we'll dust it with a little flour

So, every time we go through,
we'll dust it with a little flour

So, every time we go through,
we'll dust it with a little flour

like that, and we'll go
down a little bit.

like that, and we'll go
down a little bit.

And the sheet is getting longer
and thinner.

And the sheet is getting longer
and thinner.

So, about a millimetre thick when
you're rolling it out

So, about a millimetre thick when
you're rolling it out

via rolling pin.

I'm smelling that incredible
pan grattata.

I'm smelling that incredible
pan grattata.

I'm smelling that incredible
pan grattata.

It's getting crispier.

It's getting crispier.

So, what I'm going to do now
is cut this pasta.

So, what I'm going to do now
is cut this pasta.

So, let's call it like, nine inches.

So, let's call it like, nine inches.

Dust it with flour...

..and then I go from using this
barrel here to one of these two.

..and then I go from using this
barrel here to one of these two.

..and then I go from using this
barrel here to one of these two.

So this is a tagliatelle one here
and this is the really fun bit.

So this is a tagliatelle one here
and this is the really fun bit.

We put it in and we take it through
like that. It's very satisfying.

We put it in and we take it through
like that. It's very satisfying.

We put it in and we take it through
like that. It's very satisfying.

Just joy.

You can knock out fresh pasta and
turn it into tagliatelle in the time

You can knock out fresh pasta and
turn it into tagliatelle in the time

a cold pan of water takes
to come to the boil. Look at that.

a cold pan of water takes
to come to the boil. Look at that.

a cold pan of water takes
to come to the boil. Look at that.

So, I think these are done now.

WIND BLOWS STRONGLY

Oh, the wind!

Oh, ho! It's gone mad.

Oh, ho! It's gone mad.

So, look - garlicky,
herby and delicious.

So, look - garlicky,
herby and delicious.

So, look - garlicky,
herby and delicious.

So let's have a little look
at this squash.

So let's have a little look
at this squash.

Absolutely beautiful.
Take three humble slices.

Absolutely beautiful.
Take three humble slices.

Absolutely beautiful.
Take three humble slices.

This will keep in the fridge for
like, five days at least,

This will keep in the fridge for
like, five days at least,

and it's going to save you time
in the rest of the week.

and it's going to save you time
in the rest of the week.

So, let that cool down.

I'm going to show you how to make
the simplest pasta sauce

I'm going to show you how to make
the simplest pasta sauce

using some mushed up roasted squash
with some Parmesan butter

using some mushed up roasted squash
with some Parmesan butter

and cooking water, right?
Super simple.

and cooking water, right?
Super simple.

Mash that squash.
Look at the colours!

Mash that squash.
Look at the colours!

So the skins will go over here.
They won't be wasted.

So the skins will go over here.
They won't be wasted.

So the skins will go over here.
They won't be wasted.

Then all of this gorgeous squash
here goes into my frying pan

Then all of this gorgeous squash
here goes into my frying pan

Then all of this gorgeous squash
here goes into my frying pan

with a nice knob of butter,
on like a medium heat.

with a nice knob of butter,
on like a medium heat.

with a nice knob of butter,
on like a medium heat.

Let that butter start to sizzle
and then we're going to add

Let that butter start to sizzle
and then we're going to add

a little bit of this cooking water.

You can see what's happening. It's
just pureeing into a lovely sauce.

You can see what's happening. It's
just pureeing into a lovely sauce.

You can see what's happening. It's
just pureeing into a lovely sauce.

Now I want to cook the pasta
and cos it's fresh pasta,

it takes one minute to cook.
Let's go.

it takes one minute to cook.
Let's go.

Into our boiling water.
Give it a little stir.

Into our boiling water.
Give it a little stir.

Lid on top to let the heat come up.

Just add a little Parmesan to
the sauce.

And I'm just going to turn
the heat right down now.

And I'm just going to turn
the heat right down now.

This is autumn in a sauce.

This is autumn in a sauce.

So, look - here's the pasta.

So, look - here's the pasta.

Bring with it some
of that cooking water.

Bring with it some
of that cooking water.

Oh, my lord. Autumn-time,
right there.

Oh, my lord. Autumn-time,
right there.

And that amazing sauce,
just from those couple of squash

And that amazing sauce,
just from those couple of squash

And that amazing sauce,
just from those couple of squash

in slices, right?

Just finish it with some
of that lovely garlic,

Just finish it with some
of that lovely garlic,

sage and chestnut pan grattata,
those crispy, crunchy breadcrumbs.

sage and chestnut pan grattata,
those crispy, crunchy breadcrumbs.

sage and chestnut pan grattata,
those crispy, crunchy breadcrumbs.

You don't have to make fresh pasta.

You don't have to make fresh pasta.

Dried is great,
but that's kind of special.

Dried is great,
but that's kind of special.

Mm!

Oh... Sweet, comforting,
nutty. It's deep in flavour.

Oh... Sweet, comforting,
nutty. It's deep in flavour.

Oh... Sweet, comforting,
nutty. It's deep in flavour.

Oh... Sweet, comforting,
nutty. It's deep in flavour.

This dish was just about
capturing today

This dish was just about
capturing today

and the flavour
of those amazing squash.

and the flavour
of those amazing squash.

What a joy, what a pleasure,
and what a season to cook. Come on.

What a joy, what a pleasure,
and what a season to cook. Come on.

What a joy, what a pleasure,
and what a season to cook. Come on.

One of the best things
about autumn-time

One of the best things
about autumn-time

is the flurry of mushrooms.

From September to November, it goes
bonkers. And look at all this...!

From September to November, it goes
bonkers. And look at all this...!

From September to November, it goes
bonkers. And look at all this...!

CHUCKLING: I mean, they're not an
animal and they're not a vegetable,

CHUCKLING: I mean, they're not an
animal and they're not a vegetable,

they are their very own kingdom -
the fungi kingdom.

they are their very own kingdom -
the fungi kingdom.

And they're amazing in so many
different ways.

And they're amazing in so many
different ways.

I'm going to harvest some of
these now. If you go foraging,

I'm going to harvest some of
these now. If you go foraging,

you have to go with someone that
knows what they're talking about,

you have to go with someone that
knows what they're talking about,

cos you can get poisonous ones, but
these ones are incredible.

cos you can get poisonous ones, but
these ones are incredible.

You buy 'em in boxes - you can get
'em from garden centres -

You buy 'em in boxes - you can get
'em from garden centres -

and they take about 16 to 18 days to
grow, right, to this.

and they take about 16 to 18 days to
grow, right, to this.

and they take about 16 to 18 days to
grow, right, to this.

There's so many mushrooms, I
genuinely do believe

There's so many mushrooms, I
genuinely do believe

there's a mushroom for everyone.
HE CHUCKLES

That sounds like I'm a mushroom
salesman.

Right? Like these
lion's mane ones here,

they almost taste a little bit like
beautifully fresh crab.

they almost taste a little bit like
beautifully fresh crab.

How's that possible?

The brown chestnut mushrooms.

These ones, here, get quite nutty,
and quite fresh.

These ones, here, get quite nutty,
and quite fresh.

Golden oysters here.

When you get a cluster like this,
you can roast the whole thing.

When you get a cluster like this,
you can roast the whole thing.

There's a whole range of mushrooms
in the supermarket.

There's a whole range of mushrooms
in the supermarket.

The humble button mushroom, which is
cheap as chips,

The humble button mushroom, which is
cheap as chips,

and you get mixed little tubs
throughout the year.

So, that is a beautiful little
bounty of mushrooms.

So, that is a beautiful little
bounty of mushrooms.

Right, let's go and cook them.

Right, let's go and cook them.

These really are special mushrooms
for a special occasion.

These really are special mushrooms
for a special occasion.

I'm heroing their meaty yet delicate
flavours,

I'm heroing their meaty yet delicate
flavours,

giving them centre stage in their
own curry,

giving them centre stage in their
own curry,

with an outrageously good curry
paste

with an outrageously good curry
paste

made with some unusual Essex-grown
extras.

made with some unusual Essex-grown
extras.

My mighty mushroom curry is just what
you'll fancy eating this autumn.

My mighty mushroom curry is just what
you'll fancy eating this autumn.

My goodness, the weather's closing
in, and look -

My goodness, the weather's closing
in, and look -

when the weather changes, like, our
feelings change, our cravings change.

when the weather changes, like, our
feelings change, our cravings change.

when the weather changes, like, our
feelings change, our cravings change.

Like, when it gets cold, you can
have food that's comforting,

Like, when it gets cold, you can
have food that's comforting,

Like, when it gets cold, you can
have food that's comforting,

and you can have spices that, like,
kind of warm your soul

and you can have spices that, like,
kind of warm your soul

and put a smile on your face.

So, I'm going to cook the most
delicious curry

So, I'm going to cook the most
delicious curry

that heroes these incredible
mushrooms.

that heroes these incredible
mushrooms.

So, olive oil into a pan, like that.

The salt and pepper, you know,
fairly generous.

The salt and pepper, you know,
fairly generous.

I'm going to take these mushrooms,

I'm going to take these mushrooms,

and I'm just going to slice them up
very simply.

and I'm just going to slice them up
very simply.

I'll leave these completely whole.

I'll leave these completely whole.

Oyster mushrooms, exactly the same.

Oyster mushrooms, exactly the same.

Maybe - these ones -
I'll take into quarters.

Maybe - these ones -
I'll take into quarters.

There's no real kind of logic to
this,

There's no real kind of logic to
this,

apart from I want to celebrate their
natural, beautiful shape and form.

apart from I want to celebrate their
natural, beautiful shape and form.

apart from I want to celebrate their
natural, beautiful shape and form.

Now, I've grown these mushrooms,

but you can get all of these in the
supermarket,

but you can get all of these in the
supermarket,

and it doesn't matter which mixture
or mushroom you go for,

and it doesn't matter which mixture
or mushroom you go for,

it's going to be amazing.

So look, olive oil, salt and pepper,
and that's it.

So look, olive oil, salt and pepper,
and that's it.

And I've got a clever little cooking
method, as well.

I'm going to put this on a medium
heat,

and it's going to fry from the
bottom. Crispy, golden.

and it's going to fry from the
bottom. Crispy, golden.

And then, I'm going to get a plate
and put that on top,

And then, I'm going to get a plate
and put that on top,

and that'll press it down a little
bit, but also create steam -

and that'll press it down a little
bit, but also create steam -

and that'll press it down a little
bit, but also create steam -

dragging out all the moisture and
the flavour,

and then frying at the bottom.
It's going to be beautiful.

and then frying at the bottom.
It's going to be beautiful.

So, about 15 minutes,
keeping an eye on that.

So, about 15 minutes,
keeping an eye on that.

Now, when it comes to
the curry sauce,

this is an unusual but brilliantly
simple method.

this is an unusual but brilliantly
simple method.

So, I'm going to put a pan, here,
on a medium-high heat.

So, I'm going to put a pan, here,
on a medium-high heat.

We're going to start with some curry
essentials -

We're going to start with some curry
essentials -

I've got ginger here, I've got
garlic. I've got one white onion.

I've got ginger here, I've got
garlic. I've got one white onion.

I've got ginger here, I've got
garlic. I've got one white onion.

Just into, like, four slices.

Just into, like, four slices.

Like that.

I've got some chillies here.

Two shop-bought chillies, like that.

Remove the seeds.

So we're keeping it quite mild.

Put it into a dry pan, and I'm going
to start to scald and lightly char

Put it into a dry pan, and I'm going
to start to scald and lightly char

Put it into a dry pan, and I'm going
to start to scald and lightly char

these veggies and fragrant things.

these veggies and fragrant things.

You just want to bring out those
sweet flavours.

You just want to bring out those
sweet flavours.

So, whole garlic cloves - peeled -
go in. The chilli.

So, whole garlic cloves - peeled -
go in. The chilli.

The ginger here, this is from the
supermarket.

The ginger here, this is from the
supermarket.

Just remove this skin, and I'll use
this, here, to flavour my rice,

Just remove this skin, and I'll use
this, here, to flavour my rice,

Just remove this skin, and I'll use
this, here, to flavour my rice,

Just remove this skin, and I'll use
this, here, to flavour my rice,

so I'll put this to one side.

so I'll put this to one side.

But this large, thumb-size piece of
ginger,

But this large, thumb-size piece of
ginger,

I'm just going to put into the pan,
like this, and at this point,

I'm just going to put into the pan,
like this, and at this point,

these are standard kind of curry
ingredients, but then, now,

these are standard kind of curry
ingredients, but then, now,

two ingredients take it to a
completely different

two ingredients take it to a
completely different

part of the world, and funnily
enough,

even though you can buy them
in supermarkets,

I've grown them in Essex, and I'm
beyond excited.

I've grown them in Essex, and I'm
beyond excited.

I've grown them in Essex, and I'm
beyond excited.

So look, over here, I've got
lemongrass.

So look, over here, I've got
lemongrass.

Essex lemongrass.

So, back in the spring,

I took some lemongrass from
the supermarket,

put it into a little jar with some
water.

The roots came out.

Once it got a little bit formed, we
planted it out,

Once it got a little bit formed, we
planted it out,

and then it grew into this cluster.
How cool is that?

and then it grew into this cluster.
How cool is that?

You'd be amazed what grows

when you give it a little bit of love
and attention.

when you give it a little bit of love
and attention.

And then, the second ingredient -

And then, the second ingredient -

Thai lime leaf.

And all I need to transform this
incredible curry is eight leaves.

And all I need to transform this
incredible curry is eight leaves.

And all I need to transform this
incredible curry is eight leaves.

Now, this is quite a nice plant,

courtesy of my sister for my
birthday,

courtesy of my sister for my
birthday,

but you can get these from
the supermarket.

but you can get these from
the supermarket.

So, let's give these a wash.

I am very, very excited about this.

So, if we get back in this pan,

we're going to go in with the lime
leaves.

we're going to go in with the lime
leaves.

And then... You can see the
lemongrass is slightly greener

And then... You can see the
lemongrass is slightly greener

than the ones you normally get in
the supermarket,

than the ones you normally get in
the supermarket,

but the smells, here, are amazing.

but the smells, here, are amazing.

Just slice it up.

And this becomes part of this little
toasting story here.

And this becomes part of this little
toasting story here.

Now we go in with 250 grams of cherry
tomatoes -

Now we go in with 250 grams of cherry
tomatoes -

the last efforts of early autumn.

the last efforts of early autumn.

We'll start to scald those, as well.

We'll start to scald those, as well.

It's like the most condensed flavour
of smoke and sweetness.

It's like the most condensed flavour
of smoke and sweetness.

It's like the most condensed flavour
of smoke and sweetness.

So, let's cook some rice for four.

So, let's cook some rice for four.

One little bowl of basmati rice,

One little bowl of basmati rice,

all of this trim from the ginger -
don't waste it -

all of this trim from the ginger -
don't waste it -

we'll lightly season it.

we'll lightly season it.

One bowl of rice and two bowls of
water,

One bowl of rice and two bowls of
water,

and that equation will give you
delicious and fluffy rice.

and that equation will give you
delicious and fluffy rice.

and that equation will give you
delicious and fluffy rice.

So, just boil that for about 12
minutes.

So, just boil that for about 12
minutes.

And we're going
to do three things now,

And we're going
to do three things now,

that are going to make this
incredible.

The first one is a nice tablespoon of
honey - sweet.

The first one is a nice tablespoon of
honey - sweet.

The first one is a nice tablespoon of
honey - sweet.

And then we're going to go in
with balsamic vinegar -

And then we're going to go in
with balsamic vinegar -

about two tablespoons.

We're going to cook away the
vinegar, sweet and sour.

We're going to cook away the
vinegar, sweet and sour.

At this stage, as well, we're going
to go in

At this stage, as well, we're going
to go in

with a level tablespoon of curry
powder.

Different vibes. Honestly, flavours
are going to be amazing.

Different vibes. Honestly, flavours
are going to be amazing.

And we're just going to fry that for
one more minute

until it's shiny
and gorgeous.

Oh, look at the wind!

Oh, look at the wind!

HE CHUCKLES

Definitely seasonal cooking.

So, we're going to take all of these
rustic, kind of coarse,

So, we're going to take all of these
rustic, kind of coarse,

So, we're going to take all of these
rustic, kind of coarse,

fragrant veggies, and we're going to
whizz them up

fragrant veggies, and we're going to
whizz them up

to make the most incredible,
delicate, fragrant,

layered curry sauce.

Everything goes in.

We're going to have a little handful
of desiccated coconut,

We're going to have a little handful
of desiccated coconut,

and that's just nice and perfumed.

and that's just nice and perfumed.

And then a tin of coconut milk.

And then a tin of coconut milk.

Again, these are all ingredients you
can get from the supermarket.

Again, these are all ingredients you
can get from the supermarket.

And as I'm making this, I can hear -
over here - now it's sizzling,

And as I'm making this, I can hear -
over here - now it's sizzling,

And as I'm making this, I can hear -
over here - now it's sizzling,

so I'm going to turn it right down.

One more minute of frying, and that
should be amazing.

One more minute of frying, and that
should be amazing.

And then, just add two tablespoons
of soy sauce.

And then, just add two tablespoons
of soy sauce.

So, lid on...

..whizz it up.

Look at that.

It's like the most amazing curry
lava.

It's like the most amazing curry
lava.

And even though the inspiration
for this dish -

And even though the inspiration
for this dish -

and some of the key ingredients -

are from countries far, far away
from this windswept place...

are from countries far, far away
from this windswept place...

..it actually looks and feels really
autumnal. Wow.

..it actually looks and feels really
autumnal. Wow.

So we need to correct the seasoning
with salt.

So we need to correct the seasoning
with salt.

What I'm going to add is some lovely
cashew nuts.

What I'm going to add is some lovely
cashew nuts.

Gives it a nice crunch and flavour.

I can hear that sizzle. Hear that?

So now, I pretty much know, or hope,

So now, I pretty much know, or hope,

that it's going to be golden and
gorgeous.

that it's going to be golden and
gorgeous.

Look at that.

Wowzers!

Like, we've created really
unusual texture.

Like, we've created really
unusual texture.

So, by steaming it,

you're commanding out the natural
water, which is in the mushroom,

you're commanding out the natural
water, which is in the mushroom,

which is quite a high percentage.

That softens it, almost creates,
like, a mushroom stock,

That softens it, almost creates,
like, a mushroom stock,

and then, as it cooks away, dripping
off the plate,

and then, as it cooks away, dripping
off the plate,

it starts to caramelise with the oil,
and this is what you get.

it starts to caramelise with the oil,
and this is what you get.

Look at this colour, guys.

Let's go and get our rice.

That two bowls of water, can you see
how it's all cooked away?

That two bowls of water, can you see
how it's all cooked away?

We call it the "absorption method",

and if you just pop this back on
the heat for a minute...

and if you just pop this back on
the heat for a minute...

..what you can do is get a nice...
almost like a rice golden crisp

..what you can do is get a nice...
almost like a rice golden crisp

..what you can do is get a nice...
almost like a rice golden crisp

on the bottom. And you can turn it
out like a sand castle,

on the bottom. And you can turn it
out like a sand castle,

on the bottom. And you can turn it
out like a sand castle,

and then you just dive into a curry,
cold beer... It's all good.

and then you just dive into a curry,
cold beer... It's all good.

and then you just dive into a curry,
cold beer... It's all good.

Right, just pull aside some of these
little beautiful mushrooms,

Right, just pull aside some of these
little beautiful mushrooms,

Right, just pull aside some of these
little beautiful mushrooms,

and just chop them up...

..so they're nice little mouthfuls...

..and lay them on top, whole.

..and lay them on top, whole.

And then, we can add just a few more
of the nuts.

And then, we can add just a few more
of the nuts.

If you've got just a tiny bit of
coconut milk left in the tin,

If you've got just a tiny bit of
coconut milk left in the tin,

If you've got just a tiny bit of
coconut milk left in the tin,

some lovely fresh coriander.

some lovely fresh coriander.

Let's get our rice.

Just get yourself a plate.

One, two, three.

Ah...

If you listen...

..it's crispy...

..but underneath is the most amazing
fluffy, steamy rice.

..but underneath is the most amazing
fluffy, steamy rice.

..but underneath is the most amazing
fluffy, steamy rice.

That's going to absorb all
of that incredible curry

That's going to absorb all
of that incredible curry

in the most beautiful way.

Imagine taking this to the table.

Imagine taking this to the table.

It's a beautiful thing.

Let's plate up.

The lovely, fluffy rice,

The lovely, fluffy rice,

but you get the extra bonus of
the crispy bits.

but you get the extra bonus of
the crispy bits.

That curry, heroing these amazing
mushrooms.

That curry, heroing these amazing
mushrooms.

That curry, heroing these amazing
mushrooms.

I'm very excited for this.

Wowzers.

HE CHUCKLES

Sometimes, when you put combos
together...

..it's like little fairies come down
and done a little spell.

..it's like little fairies come down
and done a little spell.

And there is no logical reason as to
why that tastes so off-the-chart.

And there is no logical reason as to
why that tastes so off-the-chart.

And there is no logical reason as to
why that tastes so off-the-chart.

Mm!

The mushrooms are so good.

They're juicy, they're tender,
but they're also crisp.

They're juicy, they're tender,
but they're also crisp.

Mm!

That is a harvest festival
in your mouth.

That is a harvest festival
in your mouth.

HE CHUCKLES

So. Flipping. Happy.

So. Flipping. Happy.

So, this one is
a delicious vegetable.

So, this one is
a delicious vegetable.

It's an ugly one, but a beautiful
one - celeriac.

It's an ugly one, but a beautiful
one - celeriac.

They like to be wet, and even though
it is wet in the UK,

They like to be wet, and even though
it is wet in the UK,

They like to be wet, and even though
it is wet in the UK,

They like to be wet, and even though
it is wet in the UK,

we've had a few dry spells, as well.

we've had a few dry spells, as well.

Let's just pull it apart.

Come on.

That's three plants grown into one.

That's three plants grown into one.

So look, the ones you'll see in the
supermarkets and markets

So look, the ones you'll see in the
supermarkets and markets

So look, the ones you'll see in the
supermarkets and markets

are about that big. They're amazing.

are about that big. They're amazing.

And these are smaller, so I'm not
going to lie,

And these are smaller, so I'm not
going to lie,

it's a disappointing year.

But that's growing. You know, we've
had a fantastic year on the tomatoes,

But that's growing. You know, we've
had a fantastic year on the tomatoes,

But that's growing. You know, we've
had a fantastic year on the tomatoes,

the pumpkins... You know, I can't
grumble.

the pumpkins... You know, I can't
grumble.

They're an amazing vegetable.
You can do so much with them.

They're an amazing vegetable.
You can do so much with them.

So I'm going to have to dig up just
a few more than I thought,

So I'm going to have to dig up just
a few more than I thought,

because these are smaller.

CHUCKLING: Look at that.

I'm not sure who's got the most
bonkers haircut,

me or that celeriac. Look at that!

What has done well is the beetroot.

Even though the celeriac isn't as
big as I like it,

Even though the celeriac isn't as
big as I like it,

Even though the celeriac isn't as
big as I like it,

it is lovely just to grow your own.
They taste amazing -

it is lovely just to grow your own.
They taste amazing -

a little bit, like, parsnippy,
a little bit celery-like,

a little bit, like, parsnippy,
a little bit celery-like,

I think a little bit mushroomy.

And the inside is pearly white,
and you can steam it,

And the inside is pearly white,
and you can steam it,

roast it, grill it, braise it.

It's the same family as parsley...

..and the same family as parsnips and
carrots.

..and the same family as parsnips and
carrots.

It's a beautiful veggie...

..with a very cool haircut.

Right, let's get washing.

Right, let's get washing.

I'm shredding this savoury root veg,

I'm shredding this savoury root veg,

at its seasonal best October
to March,

at its seasonal best October
to March,

and coating it in a herby,
tangy dressing

and coating it in a herby,
tangy dressing

to elevate this autumn slaw
to another level.

to elevate this autumn slaw
to another level.

My celeriac remoulade, served with
silky waves of cured meats.

My celeriac remoulade, served with
silky waves of cured meats.

My celeriac remoulade, served with
silky waves of cured meats.

Get your mates round,

and I'll bet there'll be none left
by the time they leave.

and I'll bet there'll be none left
by the time they leave.

HE LAUGHS

Yes, everything's gone mad!

My celeriac's gone mad...

..the weather's gone mad.
HE CHUCKLES

..the weather's gone mad.
HE CHUCKLES

Anyway, this, my friends, is what
a supermarket celeriac looks like.

Anyway, this, my friends, is what
a supermarket celeriac looks like.

Anyway, this, my friends, is what
a supermarket celeriac looks like.

And definitely...
HE CHUCKLES

I mean, look, the effort went in.
This is going to be lovely, seasonal,

I mean, look, the effort went in.
This is going to be lovely, seasonal,

and it's going to taste beautiful,

but, yeah - it didn't work,
this year.

but, yeah - it didn't work,
this year.

But that's growing, right?

So look, I'm going to make a dish
called a "remoulade".

So look, I'm going to make a dish
called a "remoulade".

It's a really, really nice salad.
It's a French classic,

It's a really, really nice salad.
It's a French classic,

it's a bit like a slaw.

It's one of those little recipes
where you can turn crunchy vegetables

It's one of those little recipes
where you can turn crunchy vegetables

into something really wonderful.

So look, let's have a
little prep-up here.

So look, let's have a
little prep-up here.

Take the greenery off.

Then, we've got those little roots
here.

Then, we've got those little roots
here.

These are edible, so I'll keep these
here for something else.

These are edible, so I'll keep these
here for something else.

Celeriac's got that lovely sort
of celery, mushroomy flavour,

Celeriac's got that lovely sort
of celery, mushroomy flavour,

and that is really good with hot or
cold smoked fish,

and that is really good with hot or
cold smoked fish,

and really good with cured meats.

and really good with cured meats.

Now, in a minute, one of my friends
is turning up

Now, in a minute, one of my friends
is turning up

who actually specialises in British
cured meats,

who actually specialises in British
cured meats,

and he's going to bring a whole
bunch of stuff,

and he's going to bring a whole
bunch of stuff,

so that's why I'm making this.

If you use a speed peeler,
it's super easy.

If you use a speed peeler,
it's super easy.

And then I want to shred them up into
matchsticks.

And then I want to shred them up into
matchsticks.

So, let's get on with the dressing.

So, let's get on with the dressing.

We're going to start off with a nice
couple of spoons

We're going to start off with a nice
couple of spoons

We're going to start off with a nice
couple of spoons

of lovely mayonnaise, and we really
want to flavour this up

of lovely mayonnaise, and we really
want to flavour this up

of lovely mayonnaise, and we really
want to flavour this up

to be utterly delicious.

We'll go salt and pepper, for sure,

We'll go salt and pepper, for sure,

and then we've got some little
friends, here.

and then we've got some little
friends, here.

Dijon mustard. Heaped teaspoon.

Dijon mustard. Heaped teaspoon.

We're going to use a cornichon,
those little pickles.

We're going to use a cornichon,
those little pickles.

And actually, this one that I'm
doing, now,

And actually, this one that I'm
doing, now,

is more kind of nodding towards a
classic French-style remoulade,

is more kind of nodding towards a
classic French-style remoulade,

but you'll see people use piccalilli.

but you'll see people use piccalilli.

And even if you go to, like,
New Orleans, Louisiana -

And even if you go to, like,
New Orleans, Louisiana -

where there's a kind of French,
Cajun sort of influence -

where there's a kind of French,
Cajun sort of influence -

you'll see them using, like, paprikas
and smoky flavours, and they go red.

you'll see them using, like, paprikas
and smoky flavours, and they go red.

Just take a little teaspoon...

Just take a little teaspoon...

..of capers, here, and we'll just run
the knife through that.

..of capers, here, and we'll just run
the knife through that.

And then, here, we've got some
anchovies.

And then, here, we've got some
anchovies.

Just a couple.

Don't need much - it's a gesture.

Extra virgin olive oil,
just to posh up the mayo.

Extra virgin olive oil,
just to posh up the mayo.

Now, you can use a little lemon -

or vinegar, but I think the lemon's
quite nice and fresh.

or vinegar, but I think the lemon's
quite nice and fresh.

So now, the herbs. Chervil's a
really good one to grow, by the way.

So now, the herbs. Chervil's a
really good one to grow, by the way.

Chives, very, very nice, and some
parsley.

Chives, very, very nice, and some
parsley.

And then, just mix it up.

And then, just mix it up.

So, that is the base for our
remoulade.

So, that is the base for our
remoulade.

Right, what I want is nice little
thin slices of celeriac.

Right, what I want is nice little
thin slices of celeriac.

Right, what I want is nice little
thin slices of celeriac.

Right, what I want is nice little
thin slices of celeriac.

Once you've got, like, seven or eight
slices,

put them together like a pack of
cards

and just finely slice them, like
that.

And the finer you make it,

the more delicate this incredible
salad will be.

the more delicate this incredible
salad will be.

And absolutely, you can use, like, a
box grater and coarsely grate it.

And absolutely, you can use, like, a
box grater and coarsely grate it.

And absolutely, you can use, like, a
box grater and coarsely grate it.

Really easy, even easier.

But I quite like it when it's
delicate like this.

People always think of salads
being sort of summery, spring,

People always think of salads
being sort of summery, spring,

but of course, if you think about
coleslaws,

but of course, if you think about
coleslaws,

like the remoulade,

you just want crunchy stuff
that's seasonal.

you just want crunchy stuff
that's seasonal.

It's really nice to know how to turn
these things into real elegance.

It's really nice to know how to turn
these things into real elegance.

It's really nice to know how to turn
these things into real elegance.

Look at that.

I find that lemon juice really brings
out the flavour nicely,

I find that lemon juice really brings
out the flavour nicely,

and it keeps the celeriac really
white and very beautiful.

and it keeps the celeriac really
white and very beautiful.

and it keeps the celeriac really
white and very beautiful.

And then, I kind of go from sort of
tossing it delicately

And then, I kind of go from sort of
tossing it delicately

to almost massaging it.

It starts bringing out the natural
moisture

It starts bringing out the natural
moisture

and making it taste really, really
good.

Just a little bit of herb on top.

A little drizzle of oil,

and that is ready and waiting for
Matt's incredible cured meats.

and that is ready and waiting for
Matt's incredible cured meats.

and that is ready and waiting for
Matt's incredible cured meats.

That with a few bits of lovely
toasted bread...

That with a few bits of lovely
toasted bread...

..and we're good to go.

Thanks for coming down.
This is very exciting.

Thanks for coming down.
This is very exciting.

Thanks for coming down.
This is very exciting.

Can I?Yeah. Yeah, open it, yeah.

Go on!

So, I've brought for you a huge
selection of our charcuterie.

So, I've brought for you a huge
selection of our charcuterie.

All of this made by ourselves,
British meat in the UK. Wow!

All of this made by ourselves,
British meat in the UK. Wow!

All of this made by ourselves,
British meat in the UK. Wow!

Can I try some?Yeah, tuck in.
This is our culatello.

Can I try some?Yeah, tuck in.
This is our culatello.

This has been aged for about two
years.

This has been aged for about two
years.

Wow. So in that two years,
what actually happens?

Wow. So in that two years,
what actually happens?

You get more complexity of flavour?

You get more complexity of flavour?

Yeah. Very similar to what's
happening...

Do you know when you have a,
a really good cheddar... A Parmesan?

..a Parmesan... Yeah...you get
those little white crystals,

little crunchy bits? Mm.That's
exactly what's going on

little crunchy bits? Mm.That's
exactly what's going on

in this piece of meat, and it...

That's just that sort of natural,
like, umami,

That's just that sort of natural,
like, umami,

just exploding in your mouth,
like...

It's so sweet, and the salt is just
right.

It's so sweet, and the salt is just
right.

We've actually taken a lot of
inspiration from Italy.

We've actually taken a lot of
inspiration from Italy.

But why would you not, right?
The recipes work, the flavours work.

But why would you not, right?
The recipes work, the flavours work.

All... The only thing we can add
to their flavour profile

All... The only thing we can add
to their flavour profile

is the meat we have in this country.
That's what we want to do,

is the meat we have in this country.
That's what we want to do,

and that's what British charcuterie
is all about.

and that's what British charcuterie
is all about.

Look how amazing that remoulade looks
with your cured meats.

Look how amazing that remoulade looks
with your cured meats.

Look at that!

Can I do you a little plate?

Definitely. Definitely,
I can't wait.

Definitely. Definitely,
I can't wait.

What I love about this is,
if you took that out

What I love about this is,
if you took that out

at little family gatherings -
you know, Bonfire Night -

at little family gatherings -
you know, Bonfire Night -

that is going to be devoured,
isn't it?

Yeah, I mean it's not going to
hang about.

Everyone in the family's going to
tuck in.

Right, I'm going to give
you a wodge of this,

so you get one of your five fruit
and veg a day.

so you get one of your five fruit
and veg a day.

Fresh out the ground,
about an hour ago.

Fresh out the ground,
about an hour ago.

But you can get 'em in the
supermarkets,

and they're really good.

So there you go.

Oh, it's beautiful.

The freshness, the nuttiness
is going to go so well

The freshness, the nuttiness
is going to go so well

The freshness, the nuttiness
is going to go so well

with the charcuterie.

Mm!Mm.

Crunchy, soft,
the little pops of pickle.

Crunchy, soft,
the little pops of pickle.

Crunchy, soft,
the little pops of pickle.

You've got a lot of fat within that
charcuterie. It's...

You've got a lot of fat within that
charcuterie. It's...

It has to be there for it to work,

so you need that acidity to go
with it.

so you need that acidity to go
with it.

But the sort of nutty, full flavour
of the celeriac, it's lovely.

But the sort of nutty, full flavour
of the celeriac, it's lovely.

But the sort of nutty, full flavour
of the celeriac, it's lovely.

Savoury, silky...

Go good.

Next time you go shopping, if you see
celeriac, don't walk past it.

Next time you go shopping, if you see
celeriac, don't walk past it.

They're going to look more like this,
the big ones.

Mine were tiny but you can't tell
they were tiny in there, can you?

Mine were tiny but you can't tell
they were tiny in there, can you?

They chop up the same.
They tasted delicious!

They chop up the same.
They tasted delicious!

And also, if you
see British charcuterie out there,

And also, if you
see British charcuterie out there,

support it, because the more you
support it,

the better and better it's going to
get.Yeah.

the better and better it's going to
get.Yeah.

Cheers.

It's absolutely peeing it down, now.

It's absolutely peeing it down, now.

Yep. It was sunny this
morning...Yes. ..right?

I was thinking about putting shorts
on, and look at it now!

I was thinking about putting shorts
on, and look at it now!

Like it's never been wetter,
but that's autumn, right?

Like it's never been wetter,
but that's autumn, right?

THEY CHUCKLE

So, look at these -

blackberries,

or "brambles",

as I like to call them -

they're the most amazing fruit.

they're the most amazing fruit.

You can get blackberries in
the supermarkets,

but they have never and they will
never

but they have never and they will
never

taste the same as anything you
forage.

taste the same as anything you
forage.

I have kind of brainwashed all my
kids to pick them,

I have kind of brainwashed all my
kids to pick them,

and, "Come on kids, we're going to
go picking blackberries",

and, "Come on kids, we're going to
go picking blackberries",

and I normally am lucky, but in more
recent years,

and I normally am lucky, but in more
recent years,

I find I'm doing it on
my own cos it's...

I find I'm doing it on
my own cos it's...

You know, they don't listen
to their dad as much.

You know, they don't listen
to their dad as much.

HE CHUCKLES

But I love it.

The problem is, the really big,
juicy ones

are right in the middle where I'm
going to get a good old prick.

are right in the middle where I'm
going to get a good old prick.

I love to pick as much as I can,

and as much as the pain of the
thorns that I can take,

and as much as the pain of the
thorns that I can take,

and then I just give them
a really quick wash

and then I just give them
a really quick wash

and I put them in bags and freeze
them,

and I put them in bags and freeze
them,

and have them through the winter.

and have them through the winter.

So, from July, August, September,
that's about all you get.

So, from July, August, September,
that's about all you get.

So, from July, August, September,
that's about all you get.

Normally, you're having a fight with
the birds

Normally, you're having a fight with
the birds

but the birds haven't been too
greedy.

HE YELPS IN PAIN
See, I told you!

HE YELPS IN PAIN
See, I told you!

HE LAUGHS

When I'm doing a nice roast dinner

and I take, say, a roast chicken out
to rest,

and I take, say, a roast chicken out
to rest,

and you've got all
the sticky bits in the pan,

throw a handful of those in there
with a little bit of vinegar or wine,

throw a handful of those in there
with a little bit of vinegar or wine,

and you will make the most amazing
gravies.

and you will make the most amazing
gravies.

You can make ice creams and sorbets.
So many options.

You can make ice creams and sorbets.
So many options.

So, that, I think, is a very
successful last forage of the year.

So, that, I think, is a very
successful last forage of the year.

So, that, I think, is a very
successful last forage of the year.

So, that, I think, is a very
successful last forage of the year.

The question is - what to do with
these?

The question is - what to do with
these?

I can't resist the sweet and sour
tang of these beautiful berries

I can't resist the sweet and sour
tang of these beautiful berries

I can't resist the sweet and sour
tang of these beautiful berries

stewed with apples and pears

and nestled beneath a comforting
blanket of biscuit dough.

and nestled beneath a comforting
blanket of biscuit dough.

My blackberry cobbler is
the perfect pud

My blackberry cobbler is
the perfect pud

to finish off those late autumn
lunches that start in daylight

to finish off those late autumn
lunches that start in daylight

and finish in the dark.

And it's definitely worth the pain
from all those prickles.

And it's definitely worth the pain
from all those prickles.

I've got some foraged fruit -
beautiful wild blackberries.

I've got some foraged fruit -
beautiful wild blackberries.

Look at that. And what I wanted to
do was a dessert

Look at that. And what I wanted to
do was a dessert

that absolutely celebrates this
season - a wonderful autumn cobbler

that absolutely celebrates this
season - a wonderful autumn cobbler

that absolutely celebrates this
season - a wonderful autumn cobbler

with brambles, apples, pears. It's
delicious.

with brambles, apples, pears. It's
delicious.

So, it's called a cobbler because it
looks like a cobbled kind of pathway,

So, it's called a cobbler because it
looks like a cobbled kind of pathway,

So, it's called a cobbler because it
looks like a cobbled kind of pathway,

and it's a mighty, mighty dessert.

and it's a mighty, mighty dessert.

So look, it starts in a pan on
a medium-high heat.

So look, it starts in a pan on
a medium-high heat.

I'm going to get the juice
of one orange.

I'm going to get the juice
of one orange.

Now, orange juice is best friends
with blackberries.

Now, orange juice is best friends
with blackberries.

Now, orange juice is best friends
with blackberries.

This is the beginning of the story,
and it's a beautiful story.

This is the beginning of the story,
and it's a beautiful story.

So, I'm going to go in with 50 grams
of soft brown sugar,

So, I'm going to go in with 50 grams
of soft brown sugar,

and then here, I've got a vanilla
pod.

and then here, I've got a vanilla
pod.

And by the way, if you can't get a
vanilla pod, use vanilla extract.

And by the way, if you can't get a
vanilla pod, use vanilla extract.

Just use a teaspoon or two.

I'm going to scrape out the little
seeds from the inside, like that,

I'm going to scrape out the little
seeds from the inside, like that,

I'm going to scrape out the little
seeds from the inside, like that,

and put the seeds and the pod into
this pan. It already smells amazing.

and put the seeds and the pod into
this pan. It already smells amazing.

and put the seeds and the pod into
this pan. It already smells amazing.

So, as that comes up to the boil,

So, as that comes up to the boil,

let's prep the apples and pears.

let's prep the apples and pears.

I've got four pears, and I've got
four apples.

I've got four pears, and I've got
four apples.

What I'm going to do with the pears
is just split them in half,

What I'm going to do with the pears
is just split them in half,

then in quarters.

Get rid of the core.

Bob's your uncle.

So look, we'll take these little
trims...

..put them in the composter...

..and give it a toss.

Then, on to the apples.

For this cobbler, I think it's
important to use eating apples.

For this cobbler, I think it's
important to use eating apples.

They hold their shape better,
and they're naturally sweeter.

They hold their shape better,
and they're naturally sweeter.

It is absolutely peeing it down.

THUNDER RUMBLES

Oh, thunder and lightning!

So look, I've cut the apples into
eighths...

..just so they're nice
sort of bite-sized pieces.

..just so they're nice
sort of bite-sized pieces.

Look at that.

HE CHUCKLES

Now, here's the best bit.

Now, here's the best bit.

We're going to go in with half of
these blackberries,

We're going to go in with half of
these blackberries,

because I want to get the juices
out, right?

because I want to get the juices
out, right?

I want it to really change the
colour of this sauce.

I want it to really change the
colour of this sauce.

And then, this 200 grams left of
blackberries, I'll put in at the end.

And then, this 200 grams left of
blackberries, I'll put in at the end.

Oh, it smells heavenly!

And look at the colour starting
to change.

HE CHUCKLES

Just a little bit of heat starts
releasing those incredible pigments,

Just a little bit of heat starts
releasing those incredible pigments,

Just a little bit of heat starts
releasing those incredible pigments,

and the smells, and the flavour.

So look, for, like, 10 minutes,
we're going to stew this.

So look, for, like, 10 minutes,
we're going to stew this.

CHUCKLING: Look at the colour coming
out, it's so exciting.

CHUCKLING: Look at the colour coming
out, it's so exciting.

So look, I want to show you, now,
how to make the cobbler topping.

So look, I want to show you, now,
how to make the cobbler topping.

Really, really simple.

We've got 100 grams
of beautiful butter.

We've got 100 grams
of beautiful butter.

I've got 100 grams of almonds,
ground.

I've got 100 grams of almonds,
ground.

That's going to give you incredible
flavour.

That's going to give you incredible
flavour.

100 grams of that soft brown sugar,
as well.

100 grams of that soft brown sugar,
as well.

And then 100 grams of self-raising
flour.

And then 100 grams of self-raising
flour.

A good pinch of salt, and then
fingers, thumbs,

A good pinch of salt, and then
fingers, thumbs,

and we're just going to scrunch it
up.

and we're just going to scrunch it
up.

It's kind of more of a biscuit than
a pastry.

It's kind of more of a biscuit than
a pastry.

If you want to flavour this with
vanilla, orange zest, lemon zest,

If you want to flavour this with
vanilla, orange zest, lemon zest,

If you want to flavour this with
vanilla, orange zest, lemon zest,

it's all good, but I like to keep it
quite simple,

it's all good, but I like to keep it
quite simple,

because over there is full of
flavour.

because over there is full of
flavour.

And it comes together like this in
no time at all.

And it comes together like this in
no time at all.

Divide it into four.

Divide it into four.

And then into eight.

And then, I'll take my cobbles -

And then, I'll take my cobbles -

roughly and badly roll it into
little balls.

roughly and badly roll it into
little balls.

So remember, it's called a cobbler

because it looks like a cobbled
street.

Back over here, the colour is so
exciting and so mysterious.

Back over here, the colour is so
exciting and so mysterious.

Back over here, the colour is so
exciting and so mysterious.

You can see the blackberries have
broken up.

You can see the blackberries have
broken up.

They've given their incredible juice
and colour.

They've given their incredible juice
and colour.

I'm going to take that last 200 grams
of the blackberries and put them in,

I'm going to take that last 200 grams
of the blackberries and put them in,

so they hold their shape.

Then, you want a nice little lug of
brandy,

Then, you want a nice little lug of
brandy,

probably about 100 mls goes in.
Give it a shake,

probably about 100 mls goes in.
Give it a shake,

and then just tilt it towards the
flame...

..and then we've got it!

And let that flame go,

And let that flame go,

and that flame being on the top of
the fruit

and that flame being on the top of
the fruit

is going to make it caramelise and
go gorgeous.

is going to make it caramelise and
go gorgeous.

We can just push it all down, like
that.

And then, I'll take my cobbles...

And then, I'll take my cobbles...

..and create our little patchwork
of edible cobbled street.

..and create our little patchwork
of edible cobbled street.

..and create our little patchwork
of edible cobbled street.

Beautiful.

So, that's now going to go into the
oven for about 25 minutes

So, that's now going to go into the
oven for about 25 minutes

at 180 degrees Celsius -
which is 350 Fahrenheit...

at 180 degrees Celsius -
which is 350 Fahrenheit...

..until golden, bubbling,
and delicious.

..until golden, bubbling,
and delicious.

I'm having fun at the oven,
watching this cook.

I'm having fun at the oven,
watching this cook.

Conker's having fun, over there,
trying to catch raindrops.

Conker's having fun, over there,
trying to catch raindrops.

But look at that.

Come on.

Something familiar, but very
different, to your everyday crumble.

Something familiar, but very
different, to your everyday crumble.

Something familiar, but very
different, to your everyday crumble.

Let's plate a little bit up.

The smell of those wild blackberries
is amazing.

The smell of those wild blackberries
is amazing.

A little bit of ice cream.

Just a couple of balls here and
there, and people will go wild.

Just a couple of balls here and
there, and people will go wild.

Just a couple of balls here and
there, and people will go wild.

I absolutely love it when the
vanilla ice cream starts to melt

I absolutely love it when the
vanilla ice cream starts to melt

and ripple through all that
beautiful autumn fruit.

and ripple through all that
beautiful autumn fruit.

Hallelujah!

It's raining, but I've got cobbler.

It's raining, but I've got cobbler.

Let's do this.

Wow.

The blackberries, the pears,
the apples...

The blackberries, the pears,
the apples...

That is autumn in a dessert.

But then, on the top of it,

that cobbler has almost cooked like
a little cookie.

that cobbler has almost cooked like
a little cookie.

It's really crispy on the top, and
then, underneath,

It's really crispy on the top, and
then, underneath,

it's, like, soft and gooey, spongy
and light.

it's, like, soft and gooey, spongy
and light.

Mm.

It's the kind of dessert you want
when the weather closes in.

It's the kind of dessert you want
when the weather closes in.

HE CHUCKLES

Like a flood!

This is what it's all about -
wrap up, get cosy.

This is what it's all about -
wrap up, get cosy.

I love it. I love it, I love it,
I love it.

I love it. I love it, I love it,
I love it.

Go and get yourself some
blackberries,

whether you're foraging or not,
and get cobbling.

whether you're foraging or not,
and get cobbling.

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