Original subtitles

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.

Subtitles by Red Bee Media