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Nisha Katona's Home Kitchen Season 1 Episode 3
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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 pun. 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.
01:01While I'm hard at work, the redder the better. Let's always keep our eyes and nose open for that. Or
01:22in my wonderful home kitchen. It's the ultimate mouth-watering spice bed. Spice plays a crucial part
01:29of my life. And the food I love to cook. It's fantastic.
01:32But my journey into the kitchen was not straightforward. I was born and raised in Lancashire in a little
01:42town called Ormskirk. And my parents were doctors, so you kind of are expected to go into some kind
01:48of a profession. Otherwise you will fall off the face of the earth. And I did. And I went and became
01:53a barrister for 20 years. But then this entrepreneurial bug bit me. Because while I was a barrister,
01:59I used to teach Indian cooking. And I was writing cookbooks while I was still practicing law. I was
02:04inspired to write down my family recipes. And I've never looked back. What I realized is once your
02:09first-generation immigrants die out in this country, they take with them recipes. And you will never get
02:14those recipes back. So I've lost both my parents now and my grandparents. It was so important that I
02:19got their recipes, wrote them down, and I taught them to my neighbours, to the community around me.
02:26One recipe I especially want to preserve is my grandmother's monsoon mushroom curry.
02:31But before I can start cooking, there's something I need to do at work.
02:35I built a restaurant business based on the meals my family ate at home. And while it's been a real
02:41privilege to share these recipes, I still make sure I get involved at every stage of the business,
02:46even testing the supplies for my restaurants. So, Nisha, we've obviously been looking at our
02:52supply chain recently. And new suppliers proposed some of these ingredients. I thought it'd be great
02:57to go through them with you today to get your feedback. Amazing. So where do we begin?
03:02My colleagues, Dave and Andy, are helping me test a fresh batch of ingredients for our dishes.
03:08It may seem like fun, but I promise it's all in the name of hard work.
03:12So tamarind, we are using a lot. It's a real backbone of Indian street food because it's that sweet,
03:20sour, instant wakes your tongue up. We used to have a tamarind tree in the back of our garden at home.
03:25Can you imagine? Not in India, obviously not here, not in Homsky.
03:28No.
03:29From fruity tamarind...
03:31Like toffee, isn't it?
03:31It really is.
03:32Yeah, it's like caramel.
03:33...to chillies with a kick.
03:35Scottish bonnet.
03:36Oh, there is nothing like it, is there?
03:38No, no.
03:38But it's just too hot for our curries.
03:41Yeah.
03:42To the humble cauliflower.
03:43You've just given me these because I love them, don't you?
03:46Yeah, I know they're your favourites.
03:47They're so good.
03:48As an Indian child, you are raised to revere these things, honestly.
03:52I've heard that, yeah.
03:53Yeah, and I tell you, Dave, the stems make some of the best curry.
03:58All these need to be considered when recreating mouth-watering recipes.
04:01But one of the most common spices in the Indian kitchen is turmeric.
04:07A lot of people wouldn't know what that is if you went into a store.
04:10But it's always good to anchor us back, isn't it, to what turmeric is.
04:14And turmeric is a root.
04:16And what it brings is the flavour of the soil and of earth to a curry.
04:21But a really integral part for me are the ground spices.
04:25Andy and Dave are trying two different suppliers
04:27to ensure we get the best quality moving forward.
04:29Brilliant. It's the engine room.
04:32This is the most important bit.
04:34So show me the garam masalas.
04:36So we've got product A in the kilner jar,
04:38product B in the tiffin.
04:41Interesting.
04:44That's really citrus. There's a lot of cumin in that.
04:47Beautiful colour, though.
04:48So what I'm looking for here is the redder the garam masala,
04:52the better it is.
04:53It's got more of those expensive ingredients like star anise,
04:56like the cinnamon, like the cloves, like the black cardamom.
04:58And the paler it is, the more it's approximate.
05:01Oh, that's missing a whole realm of flavour.
05:04Smell that.
05:05That's got half the flavour of that.
05:07That's the other thing that's kind of, since I've come on board with you,
05:10like I say, has kind of blown me away.
05:11The difference in spices, when we're tasting spices and things like that,
05:15the profile between, like, different brands, it's kind of unreal, really.
05:19It's unreal.
05:20So the cheaper brands will put in a load of, is this coriander powder here?
05:24Yeah.
05:24They're putting a lot of coriander powder in the garam masala, so it looks paler.
05:28And that's how you know it's not as good quality, because coriander is a cheap ingredient.
05:32We're looking for that.
05:33The redder, the better.
05:34Let's always keep our eyes and nose open for that.
05:36Garam masala is an essential spice for my meat curries.
05:39But tandoori masala is another favourite of mine.
05:43Smell that.
05:44It's got fenugreek in it coming out of its ears.
05:45Oh, yeah.
05:46Wow.
05:46And again, a lot more flavour than that.
05:49Oh.
05:50Yeah.
05:51No, definitely.
05:52Yeah.
05:52Definitely, yeah.
05:53I think we're going to go with that one, aren't we?
05:55Mm.
05:55The irony here is, the more red the tandoori masala,
05:59it just means there's more paprika and chilli in it,
06:00and it's not about paprika and chilli.
06:03The paler, it's got more of that fenugreek going through it.
06:05It's got more of the cumin powder and things like that, and onion powder.
06:09Some more aromatics and things.
06:10Yeah, exactly.
06:11Cinnamon.
06:12Got to be so careful with this,
06:13because this is ground up as part of the garam masala.
06:17And so it's not about sweetness, it's about that perfume.
06:20And that smells pretty good to me.
06:24Mm-hmm.
06:24Beautiful.
06:25Oh, Christmas, huh?
06:26Yeah.
06:26Yeah, yeah.
06:27Old wine.
06:28Mm.
06:29There's a few.
06:30Christmas for you, but in India, it's just a Tuesday night.
06:32LAUGHTER
06:33Yeah.
06:34They're great, I think, but I reckon in terms of suppliers,
06:37whoever's supplied the Kilmerjah spices has got the edge in every way.
06:42Fantastic.
06:43Fantastic.
06:43Thank you very much.
06:45So, until next time, but keep me posted on them...
06:47Yeah.
06:47..if there's any change on anything.
06:49Of course.
06:50We'll keep looking at them.
06:51It's really important spending time discussing food in this way,
06:56but always in the back of my mind are my family.
06:59I founded Mowgli ten years ago, and my family were part of that.
07:03They chose the logo, they named the dishes,
07:07they helped me hand-build these restaurants.
07:10Can I tell you, I think that's really important,
07:11because I also have a family that need me.
07:14I have a small holding full of animals that need me.
07:17But what's so wonderful about it
07:19is work actually energises me for all of that.
07:22And what's important to me is that I fold my family into work as well.
07:29So, with all the talk of spices,
07:31I'm keen to return to my outdoor kitchen,
07:33where today I'm cooking an old family recipe,
07:37my monsoon mushroom and chicken curry,
07:39with my easy naan breads.
07:41This is a really exciting dish.
07:44Do you know why?
07:45Because you don't really get mushrooms in India.
07:47If you think about it, India, hot, baking sun, dry.
07:51That is not optimal growing conditions for mushrooms.
07:54But during the monsoon,
07:57you would have these dark, dank corners in the house,
08:00this sounds crazy, and in the woods.
08:02And then that would be the only time that you'd see these things.
08:06So the Indians would go out and gather them,
08:08and they would put them in their curries.
08:09But this curry starts like any other, with a good glug of oil.
08:14And we just want enough oil to get our onions brown.
08:19So here we go.
08:20Onions go in.
08:22I'm going to get those nice and brown.
08:24While my onions start to fry,
08:26I'm adding my favourite shortcut,
08:28ready-made ginger and garlic ice cubes for a punch of flavour.
08:31Okay, quick stir.
08:34Now my big tip,
08:36I'm always saying this,
08:38but if you want your onions to cook quicker,
08:40you put your salt in with the onions.
08:42We want to get those nice and golden brown.
08:45I don't like my curries hot,
08:50but I love that freshness that you get from a chilli.
08:53Now this is a nice long, fat chilli,
08:57which means the seeds and the pith kind of peter out about there.
09:02So from there on, nice and mild.
09:04So what I'm going to do, nice big slices.
09:10I'm going to put some in at this stage.
09:15Oh, and instantly it smells fresh.
09:18And that's great.
09:20In a heavy curry like that,
09:21it's lovely to get that bit of freshness.
09:24Those chillies will really brighten up this dish.
09:26This is our five-year-old horse.
09:29So that makes him a baby,
09:30and that's my baby on him.
09:32So my heart is in my mouth every time she gets on him.
09:38Apron strings, eh?
09:39Okay, let's have a little check on this onion.
09:42Getting nice and golden.
09:45I would have those on a frankfurter,
09:47so I'm happy.
09:49Now, in with the chicken.
09:53But it's the next stage
09:54which will really make my curry sing.
09:57Now we're going to create that sauce.
10:00So I am going to go to my trinity of spices
10:03that dominate all the meat curries of India.
10:07That is turmeric and chilli
10:09and garam masala,
10:11the ultimate meat spice.
10:13So I'm going to go in with
10:14a little half teaspoon of turmeric.
10:19That is going to give me that earthy note.
10:22That is the starting point of all curry.
10:24That is when a casserole becomes a curry.
10:27Next, the tiniest bit of chilli powder
10:30for a bit of warmth.
10:31If you like your curries hot, you add more.
10:33But I'm going to put a little sort of
10:34quarter spoon of chilli powder in.
10:36And then we go to garam masala.
10:39Now, garam masala, we go in heavy.
10:42So we're going in with two big
10:46heaped teaspoons of the garam masala.
10:49I'm also using a teaspoon of cumin powder
10:52for extra punch.
10:53OK, there we go.
10:55All the spices are in.
10:57Nice.
10:58Now, we're going to create this sauce.
11:01And the way that we create that brown sauce
11:03is with a tin of chopped tomatoes.
11:07Tinned tomatoes are the best way
11:09of getting that instant tang and sweetness.
11:12So in we go with a whole tin.
11:15Right, so we give that a good stir.
11:17But for a saucer curry,
11:19a little water goes a long way.
11:21And now I'm going to go in with two ingredients.
11:23I'm going to go in with my mushrooms.
11:25So we get chestnut mushrooms.
11:27Obviously, the firmer the mushroom,
11:29the better.
11:29Because what you want to do,
11:31psychologically, this is a bit of a funny thing.
11:34You almost want to get a spoonful
11:36and not know whether it's mushroom and chicken
11:37and it's a little treat if it's mushroom.
11:39So you want it the same kind of texture,
11:42consistency as the meat.
11:45So we are going to quarter our mushrooms,
11:47keep them nice and big.
11:49I like to add my mushrooms towards the end of the cook
11:52so they retain a little bite.
11:55I mean, I have to say, it makes me smile
11:56because it is so rare.
11:57It's so rare that you see a mushroom in a curry.
11:59I remember when my grandmother used to come over
12:01to visit us from India
12:02and she would just stare at the pan
12:04when mushrooms went in
12:05because it's such a rare thing to get there.
12:08Mushrooms and chicken simmering.
12:11But can I add to this
12:14my final little flair,
12:19which is the last of the grapes from my garden?
12:22I'm going to pop those into this curry.
12:25That's the closest you'll ever get me
12:27to putting a raisin in a curry.
12:29That is not something we do.
12:30It might seem a bit unusual
12:32but grapes bring a pop of freshness
12:34to this hearty dish.
12:36Now, when we season in the Indian kitchen,
12:38it's not with salt and pepper,
12:39it's with salt
12:40and a bit of brown sugar.
12:46And while my monsoon curry simmers away,
12:48I'll be making my easy-peasy naan breads
12:50to serve alongside.
12:51I'm cooking my monsoon mushroom chicken curry.
13:03But while it simmers away,
13:06I have time to whip up my quick and simple naan breads.
13:10Naan is a weird thing.
13:11It's a divisive thing for Indians
13:13because in no Indian home kitchen
13:16do you have a naan bread.
13:17A naan is something generally
13:19that you would cook in a tandoor oven.
13:22And no humble Indian home has a tandoor oven.
13:24So it's something you'd get
13:26if you go out to a restaurant or a hotel.
13:30But the British love a naan bread.
13:32And so this is a really easy hack.
13:35You know, something that's ready in minutes
13:36and it's going to give you that naan hit.
13:39But if my mother saw me do this,
13:40she'd have a hernia.
13:42OK.
13:42Self-raising flour in a bowl.
13:44Into that bowl, I'm going to put some yoghurt
13:48and that is going to be the liquid
13:50that is going to bring this flour together.
13:52Now, just plain yoghurt and flour
13:54would make a basic naan.
13:56But if you can find them,
13:57nigella seeds will add an extra dimension
13:59to this simple bread.
14:01Here's the thing.
14:02Nigella seeds are unusual.
14:05I think people are a little bit afraid of them,
14:07but Indians use them a lot.
14:09We use them when we cook fish.
14:11We use them when we cook certain dahls.
14:13But we also use them to decorate certain breads.
14:18They're just going to toast in with the bread
14:21because you kind of want that power that comes from them
14:24because you're using, you know,
14:25because you've got quite a heavy dough.
14:27All right.
14:28I'm going to put into this naan a pinch of salt.
14:32And then I'm going to combine this
14:37and create a nice dough.
14:39I just want my ingredients to come together
14:41and then release from the sides of the bowl.
14:44So if it feels a bit wet and it feels a bit sticky,
14:46just add a little bit more self-raising flour.
14:48So this is nice and tight.
14:50So I take my dough
14:53and the way we do it
14:55is we roll it into a bit of a sausage like this.
14:59My mum and my auntie in their fridges
15:03will always have a chapati dough version of this
15:06to make chapatis wrapped in cling wrap, ready to go.
15:12OK?
15:12Six nans out of this.
15:14Let's make six balls.
15:15Should I tell you a really awful story?
15:17In the days of arranged marriage,
15:20my nan used to go to look for brides.
15:23I'm not kidding you.
15:24I can't believe I'm even saying this,
15:26but to look for brides for my uncles.
15:28And one of the things that she would look at
15:30is how round were their chapatis.
15:33Seriously.
15:34So one of the things that you learn as a young Indian girl,
15:37my girls haven't got a clue how to do this.
15:39They're busy driving tractors and mucking things out.
15:42But you learn how to roll a perfectly round chapati.
15:45And so as a kind of act of subversion,
15:49I'm definitely not going to make a round nand bread.
15:51But they do need to be rolled out.
15:53Just because I want that thinness.
15:54I don't want it too thick.
15:56Then they're ready for the hot pan.
15:58OK.
15:58That is simply going to go on a dry pan
16:01for roughly two or three minutes on each side.
16:04You can feel...
16:06It's beginning to fill with air.
16:07So you're getting that pocket pitter kind of feel.
16:10Bit over.
16:11It's getting a nice bit of colour.
16:15Beginning to inflate.
16:19Nice.
16:20So, onto the plate.
16:21And this is really important.
16:22I'm going to get a little bit of key.
16:24Just brush it with key.
16:26Time to repeat with the remaining nand breads.
16:28So these nand breads are done and fluffy and lovely and buttery.
16:41This curry is fab.
16:44It's beautiful.
16:45I'm going to just put a little bit,
16:48because I love it, of coriander on.
16:50And it's because it leavens things
16:51and makes them bright and flavourful.
16:53There you go.
16:54Right.
16:55Let's have a little check of one of these.
16:56Here we go.
16:56Nice and elastic.
17:00Break it open.
17:02Oh!
17:02Oh!
17:03Heaven.
17:04Key.
17:05Nigella seed.
17:06Comfort.
17:07Like a happy duvet of flavour, this.
17:10Here we go.
17:11I'm just going to have a little...
17:12Just check it's OK.
17:15Mmm.
17:16Heaven.
17:18That is so full of flavour.
17:20Here's that lovely, deep, autumnal, heart-warming curry.
17:24I'm going to get a lot of mushroom.
17:28A little bit of grapes.
17:29Those grapes are going to give me that lovely pop of flavour.
17:31So a bit of grape, bit of mushroom.
17:34Mmm.
17:36So lovely.
17:36It's such a unique flavour.
17:38When I say unique, I mean in a really delicious way.
17:40It sort of takes me back to my grandmother.
17:43Those precious moments where she's cooking with mushrooms
17:46and she thinks she's got treasure in the pan.
17:49Because she has, actually.
17:50It is delicious.
17:52A very special recipe for me,
17:55one that brings back memories of my grandmother
17:57and our time together in India.
17:58My monsoon mushroom chicken curry
18:01and fluffy naan breads.
18:08Living on the Wirral,
18:09with its green spaces and lush countryside,
18:11provides the perfect environment for animal lovers like me.
18:16Ruffi, this way.
18:17Go on in.
18:17In, in, in.
18:17Good boy.
18:18It's the ideal spot to be able to enjoy the outdoors
18:21with my two- and four-legged family.
18:23But today, there's someone requiring a little more attention.
18:29Looking after these horses is like having an extra set of children.
18:31Honestly, it is extremely demanding.
18:33It's a serious business.
18:35Thankfully, there's a host of incredibly talented people that can help.
18:39Until you get an animal,
18:40you don't realise what an army of carers you need around them.
18:44I didn't even know there was such a thing as a horse dentist,
18:46a horse physio.
18:47You've got the farrier, you've got the vet.
18:49Every part of that horse has got a different army of specialists.
18:54So it's a completely full-time, all-consuming job
18:59to have animals like this.
19:01Stopping by for my horse King's regular dental check-up
19:05is specialist equine dentist Anna.
19:07Hello, Nisha. How are you?
19:08Nice to see you.
19:09And you?
19:10It's King's big dental day today.
19:12It is, yeah.
19:13Are we ready?
19:13Shall we head in and see how he's doing?
19:15Let's do it.
19:15Okie dokie.
19:16For most of us,
19:17looking after our own teeth is a fairly simple process.
19:21But for horses,
19:22it's a slightly different story.
19:24So Anna needs to make a full assessment.
19:27So, King?
19:28King.
19:29He's 21 years old.
19:30Good age for a horse?
19:31Certainly is, yeah.
19:32Has he been OK?
19:33Eating OK?
19:34Any problems with him?
19:35Yeah.
19:35Do you know what's so interesting with King
19:36is he's very, very food-oriented,
19:38so he's obsessed with hay.
19:40And the sad truth is that comes from his background.
19:44So, before I got him,
19:46he was kind of found in a stable,
19:48completely neglected,
19:49knee-deep in manure,
19:51starved,
19:52and he was rescued.
19:53Right.
19:53And then he eventually came to me
19:56because he was, you know,
19:57one of the first horses
19:58when my girls were little.
20:00So he's been with us
20:01and he's got to this ripe old age.
20:02His condition looks absolutely great to me.
20:04He's got a lovely shiny coat,
20:06weight distributed nicely.
20:07King may have had a rough start,
20:08but that's what makes him
20:09such a treasured part of our family.
20:11And I want to make sure
20:12he's in the best of health,
20:14starting with his teeth.
20:16So they have very different teeth to us.
20:19In the wild,
20:20they'd be eating coarse grass,
20:21bushes, branches,
20:23which would wear their teeth down
20:25as they're supposed to,
20:26but the domesticated horse
20:27gets fed soft hay,
20:29soft grass,
20:30so these enamel points build up
20:31that would otherwise be worn down.
20:33So I come along,
20:35file these points down
20:36and make the horse more comfortable.
20:38Male horses have between 40
20:40and 40-40,
20:41so without regular check-ups,
20:43they can overgrow
20:44and cause a lot of pain.
20:46So now we just have a little feel
20:47in the corners of his mouth,
20:48just along the bars of his mouth there.
20:52Sticking your hands between these teeth
20:53is normally something to avoid,
20:56so I'm leaving this in Anna's capable hands.
20:58So we've got some tartar building up
21:00on these front teeth,
21:01just by the gum line,
21:02and a couple of little chips off the bottom,
21:05and also some food packing
21:07between those teeth.
21:08It sounds like Anna came
21:09just at the right time.
21:11Now then.
21:12As she and King need to gear up
21:13for the occasion.
21:15Good lab, King.
21:17Good boy.
21:18To him,
21:19it just feels like having a bridle on.
21:21It looks worse to us
21:22than it will do for him.
21:23Yeah.
21:23So we'll just pop this open
21:25a little bit,
21:25and then we'll rinse his mouth out
21:26so we can see what's going on in there.
21:29OK, if you could just pop your hand
21:30on top of his nose for me.
21:32Yeah.
21:32Mm-hmm.
21:32I'm just going to give him
21:33a little rinse.
21:34Okey-dokey.
21:35Good boy.
21:37Good boy.
21:38You'll see all that hay come out.
21:41Wow.
21:41Is that from between his teeth?
21:42Yeah.
21:43Good boy.
21:45When horses' teeth overgrow,
21:47their enamel becomes sharp,
21:48so it needs to be filed down
21:49for their safety.
21:51This process is called rasping.
21:53So this doesn't hurt at all.
21:55Yeah.
21:55A bit like filing your nails
21:56sort of sensation,
21:58but obviously in his mouth.
21:59Yeah.
21:59He'll probably be quite alert,
22:02but it's not painful.
22:04It's a bit bitchy.
22:04You look like a ghostbuster.
22:06Thank you very much.
22:07This is cool stuff.
22:07You're not the first to say that.
22:09Just like us,
22:10it's recommended for horses
22:11to have their dental check-up
22:13at least once a year.
22:15He's doing very well, isn't he?
22:16He's really quite unbobbered by him.
22:19Yeah.
22:20So most horses react this way.
22:23But obviously if they get a bit upset,
22:26we would just stop
22:27and come back on another day
22:29with some sedation.
22:30Yeah.
22:30Just basic care,
22:32having their teeth done.
22:33After Anna has successfully
22:34filed the sharp teeth,
22:36she just needs to ensure
22:37everything is nice and smooth for King.
22:41So that's the worst of it done.
22:43Good boy, really.
22:44A quick rinse
22:45so King can rejoin his friends.
22:47Good boy.
22:48So we'll take the gag off now.
22:49He's all done.
22:50Brilliant. Amazing.
22:51Not all of us like
22:52going to the dentist,
22:53but King has been
22:54on his best behaviour.
22:56It looks quite frightening,
22:58but why is it so important?
23:00So the longevity of the teeth
23:02is really important.
23:03So they've only got
23:03a certain amount
23:04to last them their whole lives.
23:06So once that's gone,
23:07nothing's going to replace it.
23:09And how's King?
23:10King is fantastic.
23:12Everything's great in there.
23:13We've done his routine appointments.
23:16He's off.
23:17He's off.
23:17Does he get a sticker
23:18and a lollipop he wants to know?
23:20The sticker, yes.
23:21Lollipop, no.
23:22Oh, you're such a dentist.
23:24A carrot will be fine.
23:28I mean,
23:29how incredible a profession is that?
23:31It's not just that
23:33the horse's lives
23:34depend on their teeth
23:35being looked at,
23:35but honestly ours do as well.
23:37Every time you ride that horse,
23:38you need it to be pain-free
23:39for you to be safe.
23:41And I honestly feel really lucky
23:42that I'm in an area
23:44where I'm surrounded
23:45by professionals like that
23:46to make sure that, you know,
23:48my life with my animals
23:50is not just safe,
23:51but an absolute pleasure.
23:53And most importantly,
23:54I want my animals to be happy
23:55and healthy
23:56for many years to come,
23:58which means I can get back
23:59to my home kitchen,
24:01where later I'll be making use
24:02of the sunshine
24:03and firing up the grill
24:04for my spiced barbecue sweet corn.
24:08When the sun is shining,
24:17there's nothing better
24:18than lighting up the barbecue
24:19and cooking on the fire.
24:22And a real crowd pleaser
24:23has always been
24:24my spiced barbecue sweet corn.
24:27Inspired by travels
24:28around the world,
24:29this street food classic
24:30also goes perfectly
24:31alongside a sweet elderflower
24:34and chamomile tea.
24:36I've got such a passion
24:38for street food.
24:39And one of the most iconic
24:41street food items
24:42across the world
24:43is sweet corn.
24:45Sweet corn on the grill,
24:47sweet corn boiled.
24:48It is just something
24:49that is so loved
24:51and so reasonably priced
24:52and so delicious.
24:53And I love the way
24:54that every nation
24:55has a different way
24:56of doing sweet corn.
24:57In India,
24:58a beloved street food dish
25:00is buta masala,
25:01which consists of roasted corn
25:03that's rubbed with lime
25:04and spices.
25:06So I want to get my corn
25:07on the cobs ready
25:08for the barbecue.
25:09The way we do it
25:10is I always leave the leaves on
25:12because then you've got
25:13an instant handle,
25:14you see?
25:14And sometimes I just
25:15give that a little wet
25:16so that leaves don't burn
25:18and it retains
25:19its kind of handle form.
25:22I'm going to get a few of these
25:23onto the barbecue
25:24and then I'm going to
25:26put some rubs together
25:27and these are rubs
25:30that I've had
25:31across the world
25:32and I've just tried
25:33to replicate them
25:33but rubs are a fantastic
25:36thing for sweet corn.
25:37I'm not going to put them
25:38on before I cook it.
25:40So we get them cooked,
25:41we get them,
25:41you could boil them
25:42if you want
25:43and then add the rub
25:43but there is something
25:45amazing about doing it
25:46on the barbecue
25:46or under a grill
25:47because you get
25:48that bit of char.
25:49I also love,
25:50you know there's
25:50night markets
25:50and you see the sort of
25:51flecks of embers
25:52going up into the sky.
25:53That comes from
25:54the bearding
25:55of the sweet corn.
25:56It is so iconic.
25:59I love it.
26:01So I'm going to wet
26:02these leaves
26:03like this
26:05just so I can
26:07use them as handles.
26:11There we go.
26:12And they're going to go
26:13on to my barbecue.
26:20While my sweet corn cooks
26:22I plan to make
26:23three rubs inspired
26:24by my travels
26:24in India,
26:26Southern Europe
26:27and Malaysia.
26:28Right.
26:29Rub number one
26:31is the Indian rub
26:34and this is so cheeky
26:35it's just a cheat.
26:37It's chat masala.
26:39Chat just means
26:40to lick the plate clean.
26:42It is a spice blend
26:43that is all about that.
26:44It's the ultimate
26:46mouth-watering spice blend.
26:47In it are some really
26:49interesting ingredients.
26:51You have got
26:52dried ground green mangoes
26:56and that is the acidity
26:58that is so fruity and light.
27:01You have got black salt.
27:03You've got within that
27:04cumin powder
27:05which is going to give you
27:07all of that woody fragrance
27:09and that citrus note
27:11and just smelling it
27:12makes your mouth water.
27:12Go out,
27:13get yourself
27:14a bag of chat masala
27:15and put it on your veg
27:17and your fruit
27:18post-barbecue
27:19or even into a salad.
27:21It's fantastic.
27:22So I'm going to put
27:23a bit of that in a bowl.
27:24The second rub
27:25is that
27:26Southern European rub
27:28and in South Europe
27:30smoked paprika powder
27:32is a really
27:33important factor.
27:35We go in
27:36with our smoked paprika powder
27:38but I want to herb
27:39this up a little bit
27:40so that's going to give me
27:40that lovely smoke
27:41and that lovely earthy note
27:43which works so well
27:45with sweet corn
27:46but to give it
27:47a little bit of perfume
27:48a bit of fragrance
27:49and lift the whole thing
27:50a little bit of dried thyme
27:52works really well.
27:53So let's pop that in.
27:54Now into that
27:55I'm going to drizzle
27:56a good bit of olive oil
27:57and combine it
27:59and to wake it up
28:01a little bit
28:02I'm just going to put in
28:03a little squeeze
28:04of lime juice.
28:07Now remember
28:07you're not cooking these rubs
28:08so you do need to taste them.
28:10You need to taste them
28:11and make sure
28:11they're giving you
28:12the flavour they want.
28:13So into that
28:13little squeeze of lime juice
28:15and I'm going to go
28:16a tiny bit of salt.
28:17Let's just give that
28:17a little taste.
28:20Back of a spoon.
28:24Lovely.
28:25Really smoky.
28:26Now my final rub
28:27inspired by my travels
28:28to Malaysia.
28:30It's this blend
28:31blend of cumin powder
28:34which is instant flavour.
28:38Into that
28:39I am going to go
28:40chilli powder.
28:41This is a bit
28:42of a sizzling one this.
28:44So we go with a good
28:45bit of chilli powder.
28:49That's as good as I get
28:50actually.
28:50I'm still quite timid
28:51with chilli.
28:52It needs a good
28:53sprinkling of rock salt.
28:54So I'm going to get
28:55that bite of salt.
28:56That is a very
28:58very iconic
28:59Asian
29:00sweet corn rub.
29:03Rub's ready.
29:04I need to check
29:04my sweet corn.
29:07You want a little bit
29:08of colour on like that.
29:10The corn roughly
29:10takes 10 to 15 minutes
29:12to cook
29:12but should still
29:13be juicy and sweet.
29:15Some of these are done.
29:17Beautiful.
29:17I've got colour
29:18all over that.
29:19Fantastic.
29:21This one's looking
29:22great too.
29:24It's only sweet corn
29:25but it's exciting food
29:27because it's something
29:29as humble as this
29:30and you can get
29:30the flavours of the world
29:31in.
29:31It's fantastic.
29:32I'm serving my sweet corn
29:34with lime wedges
29:35but with all those spices
29:36I'm also after a cooling
29:38drink to wash
29:38everything down.
29:40In my fridge
29:41is a big jug
29:43of chamomile tea
29:45that I made
29:46earlier.
29:48And so it's nice
29:49and chilled
29:50just with chamomile tea
29:51bags.
29:52Nothing too fancy.
29:54I'm going to take
29:55those out
29:56so I've got
29:57a nice base there
29:58but this is a
29:59chamomile and elderflower tea.
30:05Into that
30:06I go with
30:07a good glug
30:08of my elderflower cordial.
30:11Do you see my guinea fowl
30:12in the morning dew?
30:13I love those birds.
30:16They're so exotic
30:17and so easy
30:19to look after
30:19but in the morning light
30:21it makes you want
30:22to get up
30:23and get at the day.
30:26They gave me
30:26ten eggs
30:27this year
30:28that I'm going to hatch.
30:29They're terrible parents
30:31so they lay loads
30:32of eggs
30:32and then they sit
30:34on them for about
30:34five minutes
30:35and then off they go.
30:37And then they hatch
30:37their chicks
30:38and then they just
30:39disappear off.
30:41So you very often
30:42have got to hatch
30:42them yourself.
30:43Back to my tea.
30:45It's finished
30:46with a few mint leaves.
30:47Just tear them
30:48because when you tear
30:49you get a bit more
30:50of a surface area
30:51on that cut
30:53and more flavour
30:54comes out.
30:56A handful of ice cubes
30:57and my tea is ready
30:58to serve.
30:59Stir, stir.
31:00That's it.
31:01Sweet corn
31:01with the various rubs.
31:03My little bowl
31:04of limes.
31:05So this is great
31:06party food
31:07as you can see.
31:09And then
31:09my fantastic
31:10elderflower
31:11and chamomile tea.
31:13Really simple.
31:15Now for that
31:15taste test.
31:16My lime wedges
31:17help to slather
31:18on the spice rubs.
31:19Chap masala.
31:21Rub it on
31:22like that.
31:26That is lovely.
31:27It's sweet
31:28and it's salty
31:29and it's lemony
31:31and limey
31:32and it's got
31:32that little bit
31:33of warmth
31:33that comes from
31:34the cumin
31:34in the chap masala.
31:35It's fantastic.
31:37And my other rubs
31:38are just as tasty.
31:40A brilliant way
31:41to bring some fun
31:42to a family barbecue
31:43with my putar masala
31:44spiced sweet corn
31:46and a refreshing tea
31:48on the side.
31:52Whenever I can
31:53I love to cook food
31:54that is seasonal
31:55and local.
31:56I was born and raised
31:57in the northwest
31:58and so for me
32:00it's home.
32:01The most fantastic
32:02countryside.
32:03For me as a foodie
32:04the most extraordinary
32:05produce.
32:05The farms around here
32:07that everything
32:07I bring into the house
32:08is local.
32:09And thankfully
32:10the Wirral provides me
32:11with great opportunities
32:12to do this.
32:13Because we're on the coast
32:14we've got the most
32:15phenomenal seafood
32:16and fish
32:17and then the butchers
32:18the meat that is there
32:20it's just phenomenal.
32:22Everything that they source
32:23is from within 25 miles
32:25and it is the richest
32:27most marbled
32:28most delicious
32:28phenomenal meat.
32:30Making use
32:31of the local produce
32:32grazing right here
32:33on the Wirral
32:34is Edgenson's Butchers
32:35who are my go-to advisors
32:37for my beef.
32:38This 108 year old butchers
32:40has been here longer
32:41than anyone can remember.
32:43But thankfully
32:44they're putting in place
32:45the steps that carry it on
32:47for the next generation.
32:48Good morning.
32:49Good morning.
32:50Hello.
32:50Hello.
32:50Nice to see you.
32:51And you too.
32:52You're looking bright and breezy.
32:53Are you getting ready
32:54for takeover?
32:55Yeah I think so.
32:57We're getting closer and closer.
32:59It's all very imminent now
33:01so we're really excited.
33:02While Callum's family
33:03have run this historic butchers
33:04for nearly two centuries
33:06he's about to pass
33:07the carving knife
33:08to his apprentice Johnny.
33:10Are you excited?
33:11How does that honestly feel?
33:12Because you've been here
33:12for so long.
33:13Yeah well 180 years
33:15of family obviously
33:15all my working life.
33:17I'm so excited for it.
33:18Things can only improve.
33:20What is it that got you
33:21really passionate
33:22about taking this place over?
33:23I've always loved food.
33:25Is it food?
33:25Love food, love cooking
33:26love eating it more importantly
33:28so yeah it's just the ability
33:29to be able to go back
33:31to the farms
33:31and bring it all the way
33:32through the whole process
33:33and see where it came from
33:34how we process it here
33:35and then the final product
33:37in the kitchen or on the plate.
33:38And it's this ethos
33:39which is so key to their success.
33:42The meat is sourced locally
33:43processed in their on-site abattoir
33:46and sold directly to the customers.
33:48What's so remarkable about you as well
33:50is that you have the abattoir
33:52out the back
33:52and here we are
33:54in the middle of the Wirral.
33:55Are you going to keep that going Johnny?
33:56How much did that mean to you?
33:57Yeah definitely
33:58it enables us to control
34:00the whole process
34:01so from the farm
34:02and be able to bring
34:03that all the way through
34:04until the counter's all
34:05serving it to the restaurants
34:06or the customers
34:07I think it really gives us
34:08the ability to get the meat
34:09as good as it can be.
34:11It's amazing
34:11so it's that nose to tail
34:12completely
34:13which you've always been great at.
34:15One of the big things we wanted
34:17is we want a business
34:17that has no waste
34:19and as you know
34:20you need no waste
34:21in your business anyway
34:22because it is all profit
34:23but we've managed to get
34:25a business that has no waste
34:26at all
34:26developing lots of different things
34:28even our pet food products.
34:29It's a very unusual business
34:31when we are doing nose to tail
34:33and every part of that
34:34is as precious as each other
34:35so you know
34:36it's a great
34:37that we've been able
34:38to get to this.
34:38It's quite intellectually stimulating
34:40isn't it?
34:40You are building
34:41you know
34:42a really interesting business actually.
34:44It's not just
34:44slicing up steaks
34:45it's the whole process
34:47from taking the carcass
34:48breaking it all down
34:49and then being able to
34:50know what certain cuts are
34:52and what bits
34:52what bits used
34:53for what type of dish
34:54so it's a slow cook
34:55using the
34:56like the chuck
34:56or the shoulder
34:57off the different animals
34:58or if it's the sort of the fillet
35:00where it's leaner
35:00and you can cook it faster
35:01there's so much more to it
35:04than just meat.
35:05Yeah
35:05it's endlessly
35:06endlessly fascinating
35:07and delicious.
35:09I want to buy from you today
35:10please
35:11a really
35:12amazingly big
35:14juicy tomahawk steak
35:16well you're in the right shop.
35:28I'm on the hunt
35:30for the best cut of beef
35:31for my dinner
35:32and wanting to stay local
35:34I've come to Edgenson Butchers
35:35on the Wirral.
35:36This shop means the world to me
35:37not just because
35:39it's 180 years worth of history
35:41but they have stayed
35:42on the Wirral
35:43they stayed local
35:44in the same street
35:46that they've been on
35:46it's a busy street
35:47it's kind of incongruous
35:49and yet you go in
35:50and it's a kind of
35:50spit and sawdust
35:51really artisan butchers
35:53they source their meat
35:55within 25 miles
35:57of where we are
35:58that's incredible
35:59you know my heart
36:00is with this area
36:01and the fact that
36:02the shop remains here
36:03provenance is from here
36:05it really excites me
36:06about the future.
36:08For me
36:09Callum and Johnny
36:09are the best people
36:10when choosing my cut of beef.
36:12So what I'm after
36:13is a really big
36:14juicy steak
36:15that's going to feed
36:15a lot of people
36:16done on the barbecue
36:17just a bit of a rub
36:19so here are the words
36:21that are in my head
36:21I'm thinking
36:22either tomahawk
36:23I'm thinking porterhouse
36:25coat de boeuf
36:26all of these words
36:27can you help me
36:28through this?
36:28Not a problem.
36:29So on the front here
36:31so that's the wing end
36:36of rib
36:37so we've got
36:38the rib eye
36:40running through it
36:40the whole piece
36:41would be a coat de boeuf
36:42we could trim it up
36:43so it's just the rib eye
36:45with the bone
36:46that would be your tomahawk
36:47OK
36:48so hang on
36:48so trimmed is a tomahawk
36:50the whole bit with the fat
36:51is my coat de boeuf
36:52yeah
36:52why would I want to
36:53take the fat off
36:53exactly
36:54that's what we say
36:55to everybody
36:55we can always trim them down
36:57but I think
36:58going back to the
36:59coat de boeuf
37:00gives you all that flavour
37:02that's coming from that fat
37:03and will help
37:04the actual tomahawk
37:06or ribeye steak
37:07cook
37:07the coat de boeuf
37:09is just what I'm after
37:10beef that's juicy
37:12tasty
37:12and can carry
37:13a lot of flavour
37:14but I'm also curious
37:16to know where this meat
37:17comes from
37:17I love how yellow
37:19that meat is
37:20tell me about the cows
37:21so it's totally grass fed
37:22so it's totally grass fed
37:22and this is from
37:22Thornton Hall Farm
37:23at the end of
37:24Levers Causeway
37:25on the Wirral
37:25and the beauty of it
37:27is these cattle
37:28have never been inside
37:29like the majority
37:30of animals
37:31that have been grown
37:32in the UK
37:32now
37:33it's just had a grass diet
37:34all its life
37:35and you're looking at beef
37:36this is about as good
37:37as it gets
37:38yeah
37:38it's also
37:39a lot more mature
37:41this animal
37:42is sort of
37:44coming up
37:44three and a half years old
37:46so it's a very slow process
37:47so the only thing
37:48that the farmers
37:50have had to buy
37:50is time
37:51when I used to go out
37:52with my dad
37:53he was a doctor
37:53and we'd do the house visits
37:54and he'd take me
37:55as a treat
37:56to go and stand
37:56in the back of the butchers
37:57in Ornskirk
37:58and we'd watch this
37:59it's so wonderful to see
38:01yeah
38:01well it's meat
38:02as it should be
38:03and you know
38:05the big thing is
38:05there is a lot of skill
38:07in the cookery
38:07as you know
38:08because you know
38:09it's a big piece of meat
38:10to cook
38:11and into carve
38:12but you know
38:14it's one of those ones
38:15that you
38:15you've got to give it time
38:17like we have done
38:18in the growing of the animal
38:19and then give it time to rest
38:21Cote de Buff
38:22can also be
38:23an expensive cut of meat
38:24so the last thing
38:26I want to do
38:26is ruin Callum
38:27and Johnny's hard work
38:28there we are
38:29thank you very much
38:30not a problem
38:30enjoy
38:30that is lovely
38:31nice to see you both
38:32nice to see you
38:32see you soon
38:33see you later
38:34so I need to head back
38:37to my outdoor kitchen
38:38to celebrate
38:39this amazing
38:40piece of beef
38:41everyone has their own
38:43method of cooking steak
38:44but this is mine
38:45an indulgent treat
38:48my Cote de Buff
38:48is marinated
38:49in herbs
38:50and spices
38:51and I can't say no
38:53to steak cooked
38:54on the grill
38:54it's always a good day
38:55when it's steak day
38:56and this is that
38:58fantastic piece of meat
39:00that I got
39:00honestly for me
39:01it's a kind of a privilege
39:02to cook something like this
39:03and it's so important
39:04that you get it right
39:05there's excuse me Lurcher
39:06no you can't eat this
39:07you have to stay there
39:08okay you can get some fat
39:09at the end
39:10and that's a good point actually
39:11because I went into that butcher's
39:12and I was going to buy
39:13tomahawk because it sounds great
39:15it's a great word
39:16but tomahawk steak
39:18will be the version of this
39:19that is completely trimmed
39:21of all its fat
39:22this is a Cote de Buff
39:24this has got all of that fat on
39:26with this beautiful marbling
39:27and what that will do
39:28is ensure that that beef
39:30is at its most moist
39:32you want marbling
39:33I know you've heard it
39:34a million times
39:35but always when you're buying something
39:36look for those ravines of fat
39:38that go through the flesh
39:39it's also important
39:40to take your steak
39:41out of the fridge
39:4230 minutes to an hour
39:44before grilling
39:44as this will help
39:45your meat cook
39:46even more evenly
39:47I want to put
39:49a little rub on this
39:50you don't have to
39:51the truth is
39:51that with a bit of salt
39:52would be heavenly
39:53that with salt and garlic
39:54would be more heavenly
39:55that with salt, garlic
39:57and everything else
39:58I'm going to add
39:58is going to take it
39:59to a new level
40:00it's this marinade
40:01that will help ensure
40:02my steak is moist
40:03and tender
40:04and of course
40:04really tasty
40:05we begin
40:06with a bit of olive oil
40:08because this is going
40:09to be something
40:09that I rub onto that meat
40:12and then when it goes
40:13onto the barbecue
40:13you're going to get
40:15that lovely sort of
40:16marinade consistency
40:17and it stops it
40:18just burning
40:19so a bit of olive oil
40:21into that
40:23a bit of rock salt
40:25really important
40:26so this is just
40:29garlic puree
40:30crushed garlic
40:31teaspoon of that
40:32let me have a little look
40:33a little bit more of that
40:34because the truth is
40:35when that's on a fire
40:36or has been in the oven
40:37that becomes lovely
40:38and caramelised
40:39and sweet
40:39and delicious
40:40and tangy
40:40all of those things
40:41that you want
40:42I'm also using thyme
40:44and black pepper
40:46because black pepper
40:47and beef
40:47are a great combination
40:48cumin powder
40:50it's woody and citrus
40:52and so
40:54it really
40:55really does
40:56enhance the flavours
40:57of the beef
40:58so I'm going to go
40:58in with sort of
40:58half a teaspoon
40:59of the cumin powder
41:00and for something extra
41:01it's smoked
41:03paprika powder
41:04I'm going to add
41:05a little bit of that
41:05because that is just
41:06going to bring me
41:06that instant
41:08extra smoke
41:09and the reason
41:10that's good
41:10is because
41:11although I'm going to
41:11start this steak
41:12on the barbecue
41:13it is then going to
41:14go into the oven
41:15but the smoked paprika
41:16will keep bringing
41:17that sense of fire
41:19to steak
41:20steak loves fire
41:22I'm going to loosen
41:24I'm going to loosen
41:24this all
41:24with a bit of
41:25Worcester sauce
41:26Worcester sauce
41:26on beef
41:27is fantastic
41:28in this
41:29you have things
41:30like tamarind
41:31which is that
41:31lovely fruity acid
41:33you've got molasses
41:33which is going to
41:34bring you that
41:34little bit of sweetness
41:35you've got anchovies
41:37you've heard of
41:37anchovies with lamb
41:38roasting lamb
41:40and anchovies together
41:41is fantastic
41:41but it's the same
41:43with beef
41:43that little bit
41:44of salt
41:44and that pungency
41:45really wakes
41:46the meat up
41:47you just need
41:50a little splash
41:51now I want to
41:52introduce you
41:52to an ingredient
41:53that if you can
41:54find it in an
41:55Asian grocer's
41:55buy it
41:56it's delicious
41:57it's called
41:58amchur
42:00amchur means
42:01green mango powder
42:03so that's a goat
42:05that
42:06so in India
42:07our limes
42:09and our lemons
42:10bring a certain
42:11amount of acidity
42:12but what brings us
42:12the ultimate acidity
42:14are the green
42:15raw mangoes
42:16they're only small
42:17and they're really sharp
42:18so what we do
42:19is we dry them
42:20and we powder them
42:22and that means
42:22that you've got
42:23that freshness
42:24of lemon and lime
42:25all year round
42:26and that's why
42:27I'm telling you
42:28get some of this
42:29in your kitchen
42:29and if you add that
42:30to any kind of a rub
42:32it's absolutely
42:33a heavenly way
42:34of bringing that
42:34lovely sharpness
42:35a teaspoon
42:36will add so much flavour
42:37and I'm just going
42:38to mix that together
42:39so it's ready
42:43for my amazing
42:44Cote de Boeuf
42:45okay
42:46let's get that on
42:48I want it on
42:50all surfaces
42:51I want to make sure
42:52it's completely coated
42:54in this mouse
42:54watering marinade
42:55I want it
42:57on the fat
42:57because what will happen
43:00is as that fat
43:02sizzles away
43:03and melts
43:04during the cook
43:04it will carry
43:06those flavours
43:06through it
43:07roasting is one method
43:09for this cut of beef
43:10but I'm starting
43:11with the barbecue
43:12okay what I'm going
43:13to do
43:13is I'm going
43:15to get this
43:16charred
43:17on my barbecue
43:18starting
43:19with the top bone
43:22so that every surface
43:24has got that
43:24lovely charcoal
43:26char to it
43:26but it's a big
43:29piece of meat
43:30and when you've got
43:31a piece of meat
43:31this deep
43:32and this big
43:34you don't want
43:35to burn it
43:36on a barbecue
43:36you want to get
43:37the flavour
43:38of the barbecue
43:38but you then
43:39want it to cook
43:40beautifully
43:41and the way
43:42to do that
43:42is to then
43:42put it in the oven
43:43190 degrees
43:44for about 10 minutes
43:45is going to get
43:46you that nice
43:47rare beef
43:48that's the way
43:49I like it
43:50longer if you
43:50want it cooked
43:51I like to first
43:53sear my steak
43:54to seal in the juices
43:55while creating
43:55a nice char
43:56on the outside
43:57that is gorgeous
43:58right onto one side
43:59so now the fat
44:02is starting to drip
44:03into the fire
44:04and so that fire
44:05is going to start
44:06going a little bit crazy
44:07don't worry about it
44:08but I'm only going
44:09to do it for about
44:10a minute on either side
44:11now because that fire
44:11is really doing
44:12its work
44:13what's great about
44:13this is I'm creating
44:14a crust
44:15but that also seals
44:16the flavour in
44:17so that flavour
44:18is inside the meat
44:19and it's starting
44:20to percolate
44:20through the flesh
44:21which is where
44:22you want it
44:22look at the colour
44:24of that
44:24amazing
44:25let's get the tray
44:26it is going to go
44:29into the oven
44:31shut that
44:33fabulous
44:35that's going to go
44:36190 for about
44:37ten minutes
44:38and then the other
44:43really important
44:44thing is
44:45once the ten minutes
44:46are up
44:46you need to let
44:48that piece of meat
44:49rest for about
44:50ten minutes
44:51because what happens
44:52is that all the fibres
44:54then relax
44:55and so when it comes
44:57to eating it
44:57it cuts and chews
44:59like butter
45:00since the steak
45:01really is the star
45:02of this dish
45:02I plan to serve it
45:04alongside a simple
45:04green salad
45:05I'm going to go
45:06a little bit of
45:06rock salt
45:07I'm going to go
45:09a little bit of
45:09olive oil
45:10like this
45:11then
45:13I'm going to go
45:14into my fridge
45:15and
45:17nick a bit
45:20of my husband's
45:21pickled gherkins
45:22obviously we always
45:24have these in the
45:24fridge I love them
45:25and I'm going to
45:26just pinch a bit
45:26of that juice
45:27here we go
45:29and that's it
45:32that's it
45:33that's your salad
45:34dressing
45:34no one even
45:36knows that I've
45:36mixed any of that
45:37and that's my salad
45:38done
45:39so there we go
45:40it's so simple
45:41this dressing
45:42so delicious
45:43and another five
45:44minutes and we're
45:45ready
45:45a great way to
45:47use up any
45:48leftover pickle
45:49juice while adding
45:49a salty vinegar
45:50tang to a salad
45:51dressing
45:52which pairs
45:53perfectly with my
45:54Cote de Boeuf
45:54a true celebration
45:56of fantastic
45:57local produce
45:58here we go
46:00and a real treat
46:02for my family
46:02and friends
46:03Cote de Boeuf
46:07Cote de Boeuf
46:09you
46:19you
46:23you
46:23you
46:25you
46:25you
46:27you
46:30you
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