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Nisha Katona's Home Kitchen Season 1 Episode 5
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00:00I'm Nisha Katona. Over the years I've been a barrister, a restaurateur, an entrepreneur but
00:08always a food lover. Gorgeous. It's a real cockle warmer. It's fantastic. From my home
00:15kitchen in the Wirral I'll show you how to cook simple delicious dishes from all around the world.
00:19Here we go, now it gets exciting. Tasty and fabulous recipes inspired by my heritage,
00:26my family and my northern roots. Now we can lick the pie. I'm also blessed to be part of a
00:34community that shares my passion for big flavours and homegrown produce. I've got some goodies for
00:39you. Look at these. Amazing, amazing, amazing. The potatoes have a real kick. Really tasty. The
00:45beauty of it is these cattle have never been inside. This is about as good as it gets. So
00:50join me and my extended two and four-legged family. No, I knew you would do that. No. For
00:56a slice of my life. Is she trying to feed it to the dog? And some amazing food.
01:02One of the main reasons I choose to make the Wirral my home is these beautiful surroundings. I just
01:22love living here with my family and assorted animals. Have you got good taste, Dave? As these gorgeous fields
01:31don't just offer beautiful views, they also provide delicious produce too. I'm planning on making
01:38oxtail and shin curry. It's a great family meal using ingredients found literally on my doorstep.
01:46And as oxtail is my favourite cut of beef, I'm in search of some veg to do the meat justice.
01:52Whenever I decide on making a special dish, the first place I head is always Andrew's farm.
02:04We've known each other 20 years, but his farm has been in his family since 1906.
02:10But that's not to say he hasn't been busy keeping up with the times.
02:14So, we've known each other 20 years.
02:16Yep. 20 years!
02:17I know, it's a long time, isn't it?
02:19So, I was starting my restaurants at the same time as you were starting the farm shop.
02:23We had a farm shop about 40 odd years ago, but then 10 years ago, after diversifying the old one,
02:29I just knew that there was so much potential here, but that it needed to be a destination,
02:34so it needed the food offering, it needed the cafe.
02:37But that was so brave of you, because not every farmer believes in that,
02:40because you really are from, you know, generations that are of the soil, aren't they?
02:45Your family are proper farmers, aren't they?
02:47I know, yes.
02:48Yeah, and you still are, you know, this is what I love about.
02:50We still are, and that's also part of the main business, you know, still at the core,
02:54and you've got to have that homegrown element and be an authentic farm.
02:58I think some farm shops that don't actually grow anything or rear anything,
03:02they lose a bit of authenticity.
03:05So what are you growing now? How big is the farm, and what have you got growing at the moment?
03:09So the farm is a couple of hundred acres, or just under 100 hectares, and we're just in vegetable season.
03:17Yeah.
03:18So kind of like that autumn vibes, end of summer type thing.
03:20We've got cavalo nero, we've got the red and green curly kale.
03:24Amazing.
03:25The sprouts are in the ground, they'll be ready soon.
03:28Just about to harvest our potatoes.
03:29Mm-hm.
03:30So it's really, yeah, it's priming us for wintertime, really, and all those stews and cabbages and all the rest of it.
03:36Yeah.
03:36But the fact that you grow this food here, you know, on my doorstep, on your doorstep,
03:41and then I get to come and eat it as well.
03:43I know.
03:43You know.
03:44And that was also part of building the farm shop, was to create this sense of community,
03:48where people could come and buy the produce and cook for themselves, or come and enjoy it
03:53with friends and family and eat it on the site as well.
04:00Andrew's farm shop is like an Aladdin's cave.
04:04And for me, creating a dish is not just about the joy of cooking,
04:09it's about the pleasure to be found in discovering the ingredients too.
04:12So I'm making an oxtail and shin curry.
04:18But because those are a long-cooked kind of meat, root veg in something like that are amazing,
04:24and they add so much flavour and sweetness and fragrance.
04:27And when I see carrots like this, it's so hard to...
04:30You know, those have come out of the ground from round the corner, as beautiful as you can be.
04:34So carrots are really important because you get that sweetness, you know,
04:37and there can be some quite dark flavours in an oxtail curry.
04:41And you want to leaven it.
04:42The other really important thing in a meat curry with the bone in are potatoes,
04:47because they add to the volume.
04:48And also as they break down a little, you get a kind of sauce that's thickened.
04:53Although they are a long cook, so they're not floury.
04:57So they stay in shape for a long cook, but then just give a bit of starch
05:02and just spray around the edges so you're getting a thicker sauce.
05:05So although they take longer to cook, that's fine because this is a long cooking curry.
05:09So we want those strong veg that are going to stay the course.
05:14And you know, I just can't resist these either.
05:17Parslips! Do you know, parslips are not necessarily an Indian ingredient.
05:20We don't use them in curries.
05:22But I find they give you that wonderful sweetness and that really nutty flavour.
05:27So I always throw a parslip into a curry where I'm using root veg.
05:31And again, they keep their shape and they hold their form.
05:35And yet they give you that lovely fragrant sweetness.
05:40I also love a celeriac.
05:42These weird alien brain-like root veg.
05:46Brilliant alternative to potatoes.
05:48Fantastic raw and grated in salad with mustard seeds.
05:52Mmm, you cook them and you get this soft licorice-like flavour.
05:57Now licorice actually works really well with oxtail.
06:00I think I've got a recipe for it somewhere.
06:02But that's as close as I get to getting that licorice high without freaking people out.
06:08The other really good tip for these kind of hearty winter warmers,
06:11you know, these stews, these curries, these casseroles, is to use shallot onions.
06:15So look, here's a normal onion.
06:17I would have to chop that to get the sweetness and the flavour out of it.
06:22And that fragrance that I want.
06:24Whereas with shallots, you just take the top and bottom off and simmer them in.
06:28And they leach that fabulous onion scent.
06:31But they keep their form.
06:32Am I going to get shallots for this?
06:34I'm going to do a little bit of both because for a curry,
06:37you must have some chopped onion because you want that caramelised sweetness.
06:41But I'm in that little hybrid zone.
06:43So I'm going to get a few shallots and pop those in as well.
06:46And they're beautiful.
06:47They look like pearls when they're cooked in.
06:57Well, that little lot should keep me busy for a while.
07:00This is like something out of a children's nursery line, isn't it?
07:03It's nice that we can do this, isn't it?
07:04I know.
07:05As friends share food.
07:06I know.
07:06I provide the raw ingredients.
07:08You cook it and then we can both eat together.
07:10Yeah.
07:10And you're good to go.
07:11Amazing.
07:11But even, can I just tell you something?
07:13Look at this.
07:14Carrying a bag with that coming out of it.
07:18You've arrived, haven't you?
07:19I mean, that's all you want from life.
07:21See you soon.
07:21All right, see you soon.
07:22See you later.
07:23Bye.
07:25This fantastic veg is going to be part of my oxtail and shin curry.
07:29It may sound an odd combination, but trust me, it's a delicious, slow-cooked, hearty meal filled with wonderful spices.
07:39Perfect for when those knights are drawing in.
07:42Oxtail is the kind of stuff your Nana used to cook.
07:46It's got the bone in it and that is where there is so much flavour.
07:50It's got the fat on it and the fat captures all the ingredients and all the flavours that you put in the pot and brings it all together in a golden mass.
07:57It's the ultimate long cook.
08:00The cut that I love to cook alongside oxtail is shin beef.
08:04Can I show you?
08:06Think about it.
08:06Shin beef is a very hard-working part of the cow.
08:11And so as a result, it's very tough, but it's full of flavour and it's full of this connective tissue.
08:16Can you see that?
08:17Which means as you cook it, it falls apart and it flakes and it is delicious.
08:25As this is going to be a slow cook, I'm using a deep lidded pan.
08:29I'm going to start by adding some oil and then a mix of chopped onions and whole shallots.
08:35And then it's those other vital ingredients of any meat curry, ginger and garlic.
08:43Easiest way to use garlic and ginger is in cube form.
08:47You can buy it frozen like this or you can make them, put them in an ice cube tray.
08:53I'm going to go four, one, two, three, four cubes of garlic ginger.
08:59Then we give that a little stir.
09:02Now, a bit of a high heat at this stage, a bit of salt in at this stage just to soften those onions.
09:08But into this onion, ginger and garlic, I'm going to get the heat nice and high
09:16and then I'm going to drop in my oxtail because what I want is I want that fat to start
09:22coming off and feeding into the onions and for it to render a little bit.
09:27The oxtail goes in fat side down and then it's time for the shin.
09:32I don't want my pieces as big as this. They can go a little bit smaller because shin
09:37takes a long time to cook. But I've got that lovely bit of fat on. I want to keep that on
09:43because I also want that to render down.
09:46In goes the shin and now we wait for all that delicious fat to come out.
09:56Now, here's the thing. I don't want much colour on that beef. This is not about the colour necessarily
10:01because by the time it's cooked for four hours, you kind of have lost a bit of that caramelisation.
10:05So I'm not too worried about that. If you've got time, that's great. But the truth is, this is the kind
10:10of dish where you can lob things into a pan and leave it on a slow cook. Nice simmer on a hob or in a slow cooker.
10:21I'm now going to create a sauce. So in goes some turmeric for a lovely autumnal earthy note
10:27and a tiny bit of chilli powder and something a little different as I'm looking for an exciting warmth.
10:33So look at these. These are these dried South American chillies. And these are beautiful because
10:40they've got a bit of smoke to them. They've got a bit of warmth, but not a lot. But what's lovely is
10:45on a slow cook, they expand and become lovely and fleshy. In goes some powdered cinnamon. And as
10:55oxtail can take a lot of spice, in goes three teaspoons of garam masala. So here we go.
11:01The smell is instantly incredible. I'm going to form the body of this sauce. And to do that,
11:09I'm going to use tinned tomatoes. So a tin of tomatoes, but this is what I have been raised to do.
11:16You then rinse your tin into the pan and you've got your sauce.
11:21In goes a little bit of salt and for a touch of sweetness, I'm adding a smidge of brown sugar.
11:32And I am going to now add to that just a bit more water. Because it's a long cook,
11:38a lot of that water is going to evaporate. So just anticipate that and compensate for it.
11:44It looks like for some, this slow cook is going to be way too slow. It's feeding time for the goats,
11:51so they're going a little bit mad because they want to go to bed and they want their hay nets.
11:56Aren't you, Mikey? Let's see. While the curry bubbles away, I'm going to try and get those noisy
12:03characters into their beds for the night. But that proves easier said than done.
12:08I was in the middle of creating a delicious oxtail and shin curry using delicious vegetables
12:25fresh from Andrew's farm. But I was rudely interrupted by some tired and slightly grumpy goats.
12:30Bedtime. Bedtime, Michael. Come on, Gruffy. Hey, Gruffy. Hey, Gruffy. Hey, Gruffy. Come on,
12:40Bertram, you're helping me, Dave. Come on. Come on, little ones, let's go to bed. Good boys. Come
12:44on, let's go to bed, bed, bed. And I mean bed, to bed. Let's go, let's go, let's go.
12:49But even the watching alpacas can see it's proving a little harder than I'd hoped.
12:55Never mind all that. To bed. Come on. Good boys. No. I knew you would do that. No.
13:00Oh, my word. Gruffy, go. Go. Come on. No. You're a monkey. Come on. Come on. Come on.
13:05Come on. Come on. Come on. Gruffalo. You're a monkey. Come on, Bertie.
13:13Fortunately, despite the drama, there's still a curry to come back to.
13:18This has been bubbling away quietly for about an hour and the smell is incredible.
13:27So now, now that it's begun to soften, I'm going to add in my root vegetables. Carrots,
13:34parsnip, potatoes. Let's give those a super quick peel.
13:40Carrots. Truth is, if they're really clean and soft, fresh carrots, they don't need peeling,
13:46so don't sweat it too much. Okay. A little bit of carrot. Parsnips.
13:55Can you see that wonderful crunch? They're so fresh and lovely, grown round the corner.
14:00There we go. Nice big chunks, because they're going to go in for another about an hour,
14:0445 minutes, so nice big chunks. Okay. Big chunks. Those potatoes also need to be cut quite chunky too.
14:13In they go. And we give that a little stir in, and that is going to be another about 45 minutes.
14:21It's really important that you keep this on a nice low simmer. If you bubble it away too high,
14:27it's almost as though the meat tightens up. You want it all to loosen up and fall apart,
14:32and for everything to meld together really quietly and slowly. It's a long cook, but it is worth it.
14:38I did say this was going to be a slow cook, so after three quarters of an hour, give it a check.
14:44Okay. Here we go. Wow. Look at that. That looks amazing. I'm just trying to break a carrot. I want
14:52it a little bit softer. A little bit softer, but can you see how the oil has come to the top,
14:57and it's bubbling away, and it's beautiful? What a heartwarming treat for the whole family.
15:03My favourite cut of beef with that wonderful veg from Andrew's Farm, full of hearty goodness.
15:10I reckon 40 minutes-ish, and that's going to be a fantastic dinner.
15:14I love creating something so traditional using local produce. But for my next dish,
15:25I've got my eye on something a little more exotic, which means a trip a little further down the road,
15:31into Liverpool, and a journey down memory lane. Matas is a family-owned business that was opened in
15:39Toxteth by husband and wife team Kirpal and Kanter back in 1965, before moving to central Liverpool
15:47in the early 80s. It's a place I know well. My parents used to shop here when I was a child.
15:54Sadly, Kanter recently passed away, but the next generation have now stepped up and taken over.
15:59Hey, Daddy. Oh, hello. How are you doing? How are you doing?
16:05Oh, nice to see you. Yeah, you too. It smells great. You're here early, aren't you?
16:09Yeah, well, you know, things have got to be done. Yeah? You know?
16:12It takes me every single time I come back. When I opened that first restaurant,
16:16Yeah. This is where I lived, sourcing stuff. You know, it's such a part of my history, this shop.
16:21Do you know what? We've gone back so many years. I still remember the time when, you know,
16:25your dad used to come in, and your mum, and, you know, my dad, you know, still talks about him.
16:32Yeah. And how they used to have a chat together, and, yeah, it's been so many years.
16:37We were born and raised in Ormskirk, and there were no other, we were like the only Indians in the village.
16:44And that's why your shop meant the world to us, because to get turmeric in those days,
16:49we used to have to go to the pharmacy, and they sold it in bottles this big, medicinal use only.
16:54That's not even a curry, that, is it, you know? No, it's not.
16:56And for garlic and stuff and ginger, we'd have to go to Manchester until you came,
17:00or you started selling spices, and then that was a day out.
17:04I remember coming in here, sitting on, well, coming in here, Granby Street in here,
17:08sitting on bags of flour, and that was a day out for us.
17:11Yeah, because I remember that you spiel at the back,
17:12they were like all the bags of rice and the flour, but obviously things changed.
17:18We've been here for 40 years. We had our celebrations just end of July,
17:23so end of July we were here 40 years, and what we did is, with all my mum's old saris,
17:29we've got all this bunting here. This is actually all my mum's saris that she used to wear to work,
17:34when she used to come here. That's amazing.
17:37So, yeah, there's a piece of a mum always here. That's me!
17:41Do you know what? I lost my mum three years ago, and I've got boxes of her saris,
17:46and it's the hardest thing, because we're never going to wear them.
17:48This is one of the really things that we struggle with as Indians.
17:51When our mothers die and we've got their saris, what do we do with them?
17:54Because there are loads of them. Yeah.
17:55That's so moving. It's an amazing idea.
18:03What a wonderful tribute.
18:06And I could spend all day catching up, but I've got ingredients to find.
18:10So, I'm going to do a bit of shopping.
18:11I'm going to grab a basket, fill my boots.
18:13Let's carry on.
18:14I always think shops like these are a complete treasure trove.
18:20And like all good treasure, you need to know where to look.
18:24Look, these are okra, and this is really bad.
18:27But the way my mother used to teach me to pick okra is that you don't want them too fibrous.
18:31And she used to teach me to, I'm going to have to buy this one, but you used to have to break the bottom off.
18:35And if you get a nice snap, that's a good okra.
18:38I mean, she really, we were bad, we used to massacre the food, but that's an okra tip.
18:43And then you come along here and you've got things like, you know, these bitter cucumbers,
18:47that in India they say they're really good for diabetes.
18:49I'm sure that's not even true, but they are a really fantastic crispy fried snack.
18:56There really is no substitute for getting hands-on with the produce.
19:00And then look, this is my aubergine buying tip, right?
19:04If you want a good aubergine, you feel the weight of it.
19:07You choose the lighter aubergine because the heavier one has got a lot of seeds in it.
19:13So we, honestly, you come in and you handle the veg.
19:17And then things like this, here's a chilli tip.
19:20The bigger the chilli, the milder the chilli.
19:22So from this you're just going to get flavour, you're not going to get a lot of heat.
19:25Something like that, that's going to blow your socks off.
19:28Tiny little chillies, lots of heat.
19:30So big chillies, flavour, small chillies, heat.
19:33And then you've got all these, you know, coriander and mint and parsley and dill.
19:39Either fantastic tossed into salads or into rice or whatever.
19:43Scotch bond, it's got to be one of the finest ingredients in the world.
19:47Indians don't really use it.
19:49So I used to put that in my lamb curry and my mother would go mad.
19:52That was blasphemous, you see.
19:54And you don't have to look too hard to find stuff
19:57that's not just delicious but good for you too.
20:00Then we get into...
20:03Just even in the fridge section, look at the range of sprouted lentils.
20:08These, with a vinaigrette, any kind of salad dressing, are the most extraordinary salad.
20:14They are fantastic.
20:16But again, this is a really good way, honestly, if you're making a casserole or a stir fry,
20:21it's a really good way of getting your, you know, five a day really easily and really,
20:25really delicious alfalfa and broccoli.
20:27Look at that.
20:28What a privilege to get sprouted seeds like that are delicious.
20:33And then you come to pickles.
20:35Look.
20:36So I want to make a salad dressing.
20:38And a really good tip for that is I love these gherkins.
20:43I have them with everything.
20:44You know, having that bit of acidity with, you know, just meat and veg is fantastic.
20:48When I have finished the jar, the vinaigrette is already full of flavour.
20:53You know, it's got chilli in, it's got dill in, it's got peppercorns in,
20:56so it's already been sitting there doing a lot of the hard work.
20:59I'm going to get some tahini.
21:00Can I see tahini?
21:02Amazing.
21:04Ah, fantastic.
21:07Well, I think I've got everything I need and more besides.
21:11And something else I love about this store,
21:13not only do they offer great produce,
21:16they even offer you a lovely way to take them home.
21:19That's amazing.
21:20Oh, that is brilliant.
21:21I do love these bags too.
21:23Fab.
21:24All righty.
21:25Thank you so much.
21:25All righty.
21:26We'll see you soon.
21:27Take care.
21:27See you later.
21:28Bye-bye.
21:29Bye-bye.
21:31I'm leaving armed and ready to create an explosion of flavours.
21:46My trip into Liverpool has provided an armful of wonderful ingredients
21:50and I can't wait to put some of them into action in my next dish.
21:58I'm going to be making barbecue spiced prawns with a pickle jar salad.
22:10It's a really simple recipe with one or two unusual ingredients
22:14that deliver wonderful flavours to one of my most treasured foods.
22:23I'm Bengali. I come from an area of India where it's all about the water.
22:27And prawns and prawns are probably my favourite ingredient in the world.
22:33That is my desert island dish. That is my last supper. I love them so much.
22:39And what's so marvellous about prawns is not only are they sweet, they also take flavour really well too.
22:45The best prawns to me are the ones with the shells on and the heads on, the ones that come as they are.
22:52Because what happens is the shell helps the flavour stay within the prawn but yet there's a bit of that flavour that comes through so you get that integrity that is sweet and juicy but you get that lovely spicing coming through as well.
23:05So it's like kind of, it's as though they're foil wrapped, you know, that's nature's foil wrapping.
23:11I'm going to start by creating a marinade for these gorgeous crustaceans.
23:16It's really simple. Because we're going on the barbecue it's got to be on an oil base because that's going to help it cook and get nice and crispy on the outside.
23:25Oil is also a brilliant vehicle for spices and the spices that I'm going to use here are dead simple.
23:33To kick things off, in goes a couple of teaspoons of smoked paprika powder.
23:39This is a magical ingredient. You add this to anything and you're going to get the instant flavour of barbecue, the instant flavour of fire.
23:48And to add a little more oomph, I'm also going to throw in a couple of teaspoons of cumin powder and half a teaspoon of chilli powder to give it all a little bit of warmth.
23:59Right, now we're going to go in with our olive oil, just enough so that I can rub and marinate these prawns.
24:09Next, garlic. Three cloves of garlic, just grate that in.
24:16So we're getting that lovely paste, it smells incredible.
24:20I want it a bit looser so I'm going to add a bit more oil.
24:23In goes a little salt and then juice from a lemon to add a little sharpness.
24:32And finally, a tiny bit of black pepper before the stars of the show.
24:37So, in we go with the prawns.
24:47So what happens is, because I've got all of that lemon juice and salt in there, that lemon juice starts to work on the prawns.
24:53It's like the principle of ceviche, when you put an acid to something as delicate as the flesh of seafood or fish, it starts to cook it.
25:03More importantly, it starts to soften it so the spices can then follow.
25:07And that's how you get that wonderful flavour really penetrating right the way through.
25:13Once those are coated nicely, last squeeze a lemon, just to make sure we drive that flavour home.
25:19And then leave those to marinate for around 15 minutes.
25:23While we're waiting, I'll make a start on the salad dressing to go with it.
25:27What's so lovely with any barbecue food is a really good coriander and mint chutney.
25:34So, a bunch of mint, a bunch of coriander, stalks and all.
25:41So, I'm just going to roughly chop it. It's all going to go into a blender.
25:46Let's just chop the stalks a little bit more fine. That's where the flavour is. That is where you get the most flavour.
25:52Mint stalks are tougher. You can take the top off like that.
25:57Because that's a soft stalk, just pull the leaves off the bottom.
26:06Those go into the blender along with a little salt.
26:11And to add a little sweetness, two good tablespoons of brown sugar.
26:17That goes in.
26:17A little lemon juice and a splash of water to help get things going.
26:22Okay, here we go.
26:32Okay, lid off. You want it nice and smooth.
26:37If you overblitz it, what can happen is sometimes it can separate.
26:41So, just get it to the right consistency.
26:44Look at that. That is the flavour of green.
26:48Okay, there is our coriander chutney and now we're going to make a really simple salad.
26:58And this is where those rather unusual ingredients come in.
27:01So, I have an Eastern European husband and therefore my fridge is constantly full of pickle jars.
27:09Honestly, we get through a lot of pickles.
27:11And then I'm left with the juice, but that juice in the pickling jars has had so much hard work going to it.
27:18You know, it's got the chillies in it, it's got the mustard seeds, it's got the peppercorns, it can have dill in it.
27:22It's gorgeous.
27:23So, into that I'm going to add some of that fantastic tahini that I got from Matas the other day.
27:30That's going to give me a lovely, nutty, creamy base to this.
27:34I'm going to add a little honey for a touch of sweetness.
27:39Good tablespoon of the Dijon mustard.
27:41And then a little pinch of salt, a little bit of thyme, some chopped shallots and a glug of olive oil to get that lovely, glossy finish.
27:53Gorgeous.
27:55Just gorgeous.
27:56No, it's fine.
28:00And there we are, dressing ready.
28:02I want to get my prawns onto the barbecue, so I'm not going to dress the salad yet, but everything is ready to go now.
28:09Okay.
28:13Those prawns are beautiful.
28:15And all I'm going to do is get them onto the barbecue.
28:17What's so great about cooking with a shell on is that, you know, to an extent that flesh is protected, it retains its moisture, and yet there is flavour, and so you don't get rubbery or burnt prawn flesh.
28:33It's perfectly done.
28:35You only need about a minute or so on the barbecue for each side.
28:40Of course, you could use a grill or a pan if you prefer.
28:44You want to cool that fire down a little bit.
28:46Splash of beer is the way to do it.
28:51Splash of white wine.
28:53Any of that gets even more flavour up into those prawns.
28:59A little bit of parsley.
29:03And I want that final
29:07squeeze of lemon.
29:08And I also want a final touch of rock salt.
29:20And we are ready to go.
29:22All that's left to do is add the dressing to the salad.
29:25One last shake.
29:27And on it goes.
29:28There we are.
29:29There we are.
29:29My salad.
29:31My green chutney.
29:32I'm just going to drizzle a little bit of that on the prawns.
29:35OK, let's give this a go.
29:38That's the way I do that.
29:41Because I've cooked this with a shell on.
29:44That is so juicy.
29:46And light and sweet.
29:49It's a taste of a million flavours of summer.
29:52Absolutely heavenly.
29:54It is my perfect little summer barbecue treat.
29:58I'm the biggest fan of the prawn that ever existed, I think.
30:01I dream of food like this.
30:14I just love that I live in a part of the world where I can pop in to catch up with old friends
30:19who can provide you with fresh and creative ideas for new and exciting recipes.
30:26And for my final dish, I'm looking to call upon another old haunt as the sweetness of those
30:31prawns has got me excited for a dessert.
30:36And one of the joys of living here is if you're looking for inspiration,
30:39you never have to travel too far to find it.
30:44For more than 75 years, Nichols of Parkgate have been a must-visit foodie destination
30:49along this picturesque part of the De Estuary.
30:54The Ice Cream Parlour is a family business owned and run by Bill Collier.
30:58Providing 16 core flavours as well as a range of seasonal specials throughout the year.
31:06And it's another local business that's close to my heart.
31:09Nice to see you.
31:13And you.
31:14I've come for my fix of ice cream.
31:18This is a big part of my life, this shop.
31:19So very often when we come for a walk, we come to you.
31:21And I've often ridden the horses down and come and got an ice cream.
31:25Yeah, because we can just tack along the Whirlways.
31:26It's the Whirlways, very handy.
31:28It's very handy.
31:29How long have you been here then, Bill?
31:31How long have you had this shop?
31:32I've had the shop since 1988.
31:34Uh-huh.
31:3513 years.
31:36So over 30, 35 years.
31:37Incredible.
31:38Yeah.
31:38And still a family business, so...
31:41It's always been a family business.
31:42Uh-huh.
31:43It used to have, actually, a post office as well.
31:47So all freshly made on site, is it?
31:50It's all made on site.
31:52And we have a small dairy in the back.
31:54We'd like more room if we could, but we're limited.
31:58I bet you sell some ice cream in the summer,
32:00because this is such a beautiful spot.
32:01Yeah.
32:02Well, on a sunny day, which makes a huge difference to sales.
32:05Yeah.
32:06Yes, they're queuing out of the door.
32:08What's the secret to a really good ice cream?
32:10Well, the mix is important for getting the mix right.
32:14And then you've got the ingredients, the milk, the sugar,
32:18the various other stuff that goes into ice cream.
32:22But the most important part, I think, is quality flavours.
32:28And our flavours, most of them come from Italy.
32:32What's the most popular flavour?
32:33It used to be vanilla.
32:35Yeah.
32:36But more recently, cinder toffee, which is honeycomb, really.
32:41That's the most popular.
32:43But then, you know, the rum and raisin and chocolate, mint,
32:49they're all very popular.
32:50It's crazy, because you would have thought chocolate
32:52would be right up there, but no, cinder toffee.
32:56It's funny how tastes change.
32:58But for me, there's one flavour that will always remain a firm favourite.
33:04Do you know what?
33:05I can't ever resist a palmer violet.
33:07A palmer violet?
33:08Is that a big seller?
33:09Er, it's very popular.
33:11Good, I'm glad.
33:12It's very popular.
33:13I am so glad.
33:14I would love a little palmer violet in a cup if you don't mind.
33:19For my taste, you can't beat this wonderful flavour of yesteryear.
33:24That is fabulous.
33:25Good.
33:26Absolutely fabulous.
33:28I love that you do palmer violet.
33:30You never see it anywhere, and I love that it's on my doorstep.
33:32It's such an unusual, bold ingredient.
33:35Yeah.
33:36And it takes you back to the sweets in your nan's cupboard, doesn't it?
33:39Well, your nan's, not mine.
33:41Well, it's only in the last few years, actually,
33:44that we've been selling palmer violet.
33:47Are you going to stick to it?
33:48Oh, yes, yeah, it's popular, yeah.
33:50So good.
33:51It's not a regular flavour for us, but we do it as a special every now and then.
33:56Well, I came on the right day.
33:57Yes, it is.
33:58And you can taste that.
33:59Milk is so rich and creamy.
34:03Such a pure ice cream, I love it.
34:06Well, I came here for inspiration.
34:12And I'd say that was mission accomplished.
34:15Thank you very much for that.
34:17All right, it's a pleasure.
34:18Nice to see you.
34:19Turkish delight next time.
34:20Yeah, that's popular too.
34:22Is it really?
34:22I should have done a double scooch, shouldn't I?
34:25Thank you very much.
34:26Nice to see you.
34:27Thanks, nice to see you.
34:28This trip down memory lane has given me an idea for a dessert that I'm hoping will please the whole family.
34:36And with my lot, that's never an easy challenge.
34:39The recent trip to my local ice cream parlour.
34:53That is fabulous.
34:54Good.
34:55Has inspired me to create the taste of that wonderful Italian creamy goodness right here in my own garden.
35:01For me, one of the greatest pleasures in life is cooking for my family.
35:09But creating something that everyone can enjoy is perhaps one of my greatest challenges.
35:15I'm hoping this dish, a bacon and bourbon no-churn ice cream served with tahini banana bread and butter pudding,
35:23might just be the thing to satisfy everyone's tastes.
35:26I love these desserts that combine a little bit of savoury and a little bit of sweet that are a little bit irreverent.
35:35And this is as irreverent as you get bacon with maple syrup and brown sugar and pecan nuts.
35:42So I just tossed it all together and then I popped that in the oven until it got nice and brown.
35:48I'm chopping the pecans and bacon into little nuggets.
35:50And that delicious combination seems to have already caught one of the family's attention.
35:58Chutney's my first, our first pony, family pony.
36:02And he was called Chutney before he got him.
36:04And he's come here for his retirement.
36:07So Chutney was the first horse that we had for the children.
36:11And when they got too big for him, he went to be a therapy horse for autistic children.
36:16And he gave a lot of children a lot of joy.
36:19And then when it came to retirement, because that horse is 29 years of age, that is an old horse.
36:26I bought him back for a pound from the brilliant school that he was in.
36:30And literally, he is tasked with just having the best life he possibly can.
36:36Well, Chutney helps himself to, well, whatever he likes, I'm going to build a base for this ice cream.
36:41And there's a secret to getting it to taste as good as those in Italy.
36:47Ice cream can be seen as quite a complicated thing to make.
36:51Because if you just freeze double cream, it just becomes a solid mass, obviously.
36:55So what we have to do for a no-churn ice cream is we have to whip our double cream.
37:05So we want to whip that until we've got air in it.
37:07That means when I freeze it and combine it with things like the condensed milk,
37:13it's going to have that lightness that you want from an ice cream.
37:16It's not just a thudding block of cream.
37:19Once you see those solidified waves of cream, it's ready for the next ingredient.
37:25So in goes some condensed milk.
37:28Combine it slowly before adding a teaspoon of vanilla paste.
37:32And then about four teaspoons of bourbon.
37:35So that little bit of bourbon is not going to make it bitter,
37:39but you're going to get that lovely fragrance and that lovely, mellow, woody whiskey note.
37:46I'm then going to take about three quarters of the bacon and pecans and fold it into the mix,
37:51making sure it's evenly distributed.
37:54And then pour into an ice cream tin.
37:56I'm just going to shake that into shape.
37:59I'm just going to put a nice little swirl in, just to give it some undulation,
38:02and just something for the bacon and pecan bits to stick to.
38:07And then with the rest of it, we sprinkle on top, like so.
38:11That ice cream goes in the freezer for a minimum of four hours.
38:15If I can get it past another interested party.
38:18He has never been so interested in ice cream as he is in this bacon ice cream.
38:22You've got good taste, Dave.
38:24While that's freezing, I can make my tahini banana bread and butter pudding.
38:29Tahini and banana are incredible ingredients to use together.
38:34Tahini, in the Middle East, they call it white gold, and rightly so.
38:37It is toasted sesame seeds, and it's a paste made from that.
38:41So it's the ultimate in nuttiness.
38:43It's fantastic, especially when it's sweetened a little bit,
38:45with things like honey, with things like banana.
38:48So I am going to create a little costard in this pan.
38:52And the way that we do that is we get double cream and milk,
38:55and we warm it through, and then I'll show you the rest.
38:59Well, I wanted this to be a family favourite,
39:01and it looks like my daughters are already excited by the idea.
39:04Hello! Hello, lovely children.
39:09Can you get the dog on the sofa?
39:10Because, do you know what the thing is, girls?
39:12I made a bacon ice cream, and he has not left my side.
39:16So with the pressure of an audience,
39:17I'm going to pull out all the stops for this one.
39:21So very often, when I'm making a bread and butter pudding...
39:24Ooh, that was too warm, so let me turn that down, that's fine.
39:28Because we don't want it boiling, boiling.
39:31Very often, I will just use whole milk.
39:34But if I want it to be a bit more luxurious,
39:36I go in with the double cream.
39:37Because remember, the thing that's going to make it all
39:41adhere and form structure is the eggs that I'm going to add to this in a minute.
39:46So let's just give that a little stir.
39:48Let me just turn that right down.
39:50So while the milk is warming, I'm going to add three eggs to a bowl.
39:54I'm beginning to smell that milk is beginning to go.
40:02So I'm just going to transfer it to this jug, where it can begin to cool.
40:06So to this, we add the white sugar.
40:14I'm going to throw in a tiny bit of cinnamon, because I just think cinnamon is one of those
40:17ingredients that works so well with bananas, but also in a bread and butter pudding.
40:21I'm going to add some vanilla paste and some honey for a little extra sweetness.
40:29And on top of that, I'm going to add a tablespoon of tahini.
40:34Tahini goes a long way, because it's intense.
40:37It's those roasted sesame seeds.
40:41Let's combine that.
40:42Look at the beautiful yolks there.
40:44It's going to be a lovely colour.
40:45So it's really important that I combine all of these elements into the eggs,
40:50before I start adding the liquid.
40:54Now into that, I'm going to add the warm milk and cream mix.
40:59And it's really important that you keep whisking as you do this,
41:02because what you don't want is scrambled eggs.
41:05But you do want everything to dissolve and combine,
41:09and the warm milk helps that happen.
41:13Good to see Dave the dog has calmed himself down a bit.
41:16Let's see if I can get the girls excited about the next stage.
41:20So bread and butter pudding is the best use of slightly stale bread that there is.
41:27Girls, do you remember buttering bread for bread and butter pudding?
41:32Yeah, I remember cutting them into little triangles.
41:36And you can give the crust to the chickens.
41:39Or I'd just eat it, eat the bread and the butter.
41:41Yeah.
41:42It's quite nice, just like that.
41:44But usually it was quite old bread, so it wasn't very nice.
41:47Normally you'd butter both sides of the bread, but that can be a little messy.
41:52Yeah, I'm not going to do it for that reason.
41:54I'd butter the tin.
41:55So I'd butter the tin instead.
41:56Usually I would do both sides.
41:58But if you butter the tin, you don't need it.
42:00And actually that, you just don't need it.
42:02Don't worry about trying to fit it all in.
42:04The custard will pack it all down and it will all fit beautifully.
42:08I'm going to add some sliced banana and a little sprinkle of my tahini paste.
42:13Just a little drizzle.
42:15And even that might prove a little drizzle too far for some.
42:18And why did you put tahini on it?
42:22You really don't like nuts, do you?
42:24She's like, why did you put tahini on it?
42:26It was so nice, you had the bread and the butter.
42:28I know.
42:29The sugar, bananas, the cream.
42:31I know, I know.
42:32And now you put tahini on it.
42:34Do you know why?
42:34Because I bet, okay, you've got to try it because I bet you will not even taste that.
42:37Okay, I don't mind that if I can't really taste it.
42:39So what's the tahini meant to do?
42:41Is it meant to be a bit like a Nutella type thing or what does it add?
42:45Tahini adds a bit of nuttiness that you hate.
42:47Okay, but this is really what it's like because one of them likes nuts,
42:50one of them doesn't like bananas, one of them, ah, ah, ah, ah.
42:53So I've just got to make what I like.
42:55I did say it was hard to please my family.
42:58Anyway, on goes some cinnamon and a little bit of sesame seed,
43:02despite the dirty looks from the sofa.
43:05I'm going to do it.
43:06Look, and then the thing is, the thing is, if you don't like them next time,
43:10That's fine.
43:11You can make it without the sesame.
43:14Just need to leave that for about 30 minutes so it can all soak in.
43:19A little final sprinkling of sugar, so we get it nice and golden on top.
43:25And then it's 40 minutes in the oven.
43:27So girls, do you want to get ready?
43:28Do you want to set the table?
43:30Yeah.
43:31Yeah.
43:42Well, I've been looking for a new family favourite dessert.
43:46One that can please both my husband's and my daughter's vastly different taste buds.
43:51Let's see if this one can hit the mark.
43:53Here we go.
43:55Wow, look at that.
43:57Why do you want me to put this here?
43:58Anywhere, bread and butter pudding.
43:59Oh wow.
44:00Can this dish please them all?
44:02And make my cream.
44:04Now this is very interesting.
44:05Now this is very interesting because this is bacon and bourbon, Zol.
44:09Did you know that?
44:09Bacon and bourbon?
44:11And bourbon.
44:13This is tahini and banana.
44:17Wow.
44:18Bread and butter pudding.
44:19Let's see if that mix of sweet and savoury can win them over.
44:24Is the bacon everywhere or just in there?
44:26Right, the way through.
44:27Okay, I'll try the ice cream first because that will be...
44:30It feels like I'm eating bacon in it.
44:32Wow, the ice cream is amazing.
44:34Do you like it?
44:35I love the ice cream.
44:36Do you like it?
44:37Do you like the bacon in it?
44:39Actually, I think it's quite good.
44:43I prefer the bacon to the nuts.
44:44It has a lot of bacon in it.
44:46I'll tell you what it's like, Zol.
44:47Do you know why you like it?
44:48It's got that rum and raisin hit to it, but instead of raisins, you've got bacon.
44:52This is my favourite dish so far.
44:54Is it?
44:55It is.
44:55This is a real surprise.
44:58Do you really love this ice cream?
44:59Well, it's a happy husband at least.
45:01But what about my daughter's fear of nuts?
45:03That's nice.
45:04I can't taste the tahini, so that's great.
45:06Do you like the bananas in the bread and butter pudding?
45:08Always.
45:09They're very nice.
45:10You can't go wrong with bananas.
45:13Well, I think this is one dish to add to the list of family favourites.
45:16Nish, I think you should do this more often.
45:19Yeah?
45:21I'll do that.
45:22Definitely make bread and butter pudding more often.
45:25Because we always have a leftover bread anyway in the house.
45:27It doesn't get used.
45:27What about you?
45:29Um, make this more often.
45:31And I'll sit there on the sofa and watch.
45:34Well, you are the celebrity chef, Nish, not me.
45:42I'm going to choose to take that as a compliment, I think.
45:46It's always such a pleasure to have the whole family around the table sharing food and making memories.
45:51And I hope to make a few more next time.
45:55See you soon.
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