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Nisha Katona's Home Kitchen Season 1 Episode 1
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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. Lots of goodies for you.
00:39Look 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.
01:20At my home on the Wirral I love to surround myself with my animals. Whether it's my dogs,
01:26horses, goats, even alpacas, there's always someone requiring a little care and attention. It's really
01:35quite an essential part of horse management. The old saying, no foot, no horse. But when I'm not
01:41looking after my animals, I'm spending time with my family. Girls, do you like it? Rustling up simple,
01:48flavoursome dishes in my outdoor kitchen. This is where Hungarian food is at its best.
01:54A staple in so many of my recipes are lentils. So first on today's to-do list is restocking the
02:04kitchen cupboard. Just over the water from Liverpool, you'll find yourself on the Wirral
02:08Peninsula. Bordered by the Dee estuary to the left and the Mersey to the right, you'd be forgiven for
02:15thinking this part of the world was just beaches and countryside. Thankfully, it's also home to many
02:21diverse communities, which means I have access to key ingredients for my family recipes.
02:26International shops are so important for so many reasons. One, because what you can get in there just
02:31makes your food extraordinary. And secondly, as you know, part of an immigrant community, you need that
02:37to be able to recreate the heart and soul of what you had kind of back in your home kitchen. And that,
02:43I think, is one of the best gifts that you can give a nation, is your heritage by way of food.
02:49I'm meeting Sikanda, who's owned this international supermarket on the Wirral for many years, because
02:55I've got a great idea for a recipe.
02:58What did you do to your leg? Football. Football? You've still got time to play football when you're doing all of this.
03:09I know. Just a bit of exercise. I have been coming here, I was thinking about this for 20 years. No, no, no, 23 years.
03:16Yes, since 2004. And I'm only 24. You still look, you look, you look. You're my best friend.
03:23When I moved to this area, there was nothing like this. Because you came here and you realised that you couldn't get spices?
03:28Absolutely, no spices or any other vegetables where we normally cook. So I used to go all the way to Liverpool.
03:36So you realised that those basic spices people just couldn't get? Absolutely, yeah, absolutely.
03:41Do you know, when my parents moved here in the late 60s, the only place they could buy turmeric was in the chemist, in a little bottle this big.
03:49How have you seen a difference in the kind of customers that you're getting buying spices?
03:53It's all multicultural. As you know, I'm Arabic. Yeah, yeah.
03:56And we don't use a lot of spices, so I cater for everybody.
04:00This is what I love. Even just walking down this aisle, you just feel like you're travelling the world.
04:04It's an amazing thing. It's an amazing thing that you do. I do love this shop.
04:09We try, you know, we try. And the community, it's getting bigger.
04:13But with a whole world of flavours to explore, I mustn't get distracted from the job at hand.
04:18I have to go buy some dal. I'm going to see you in a minute.
04:21Yes, over the other side. OK, brilliant.
04:23Dal is just the Indian catch-all term for a variety of dried beans, peas and lentils that can add extra dimensions to a simple dish.
04:32Coming into shops like this and seeing aisles like this can be so confounding.
04:37Because you just think, oh my word, where do you even begin? How do you cook all these things? What are they?
04:42I'm in the lentil aisle. And being in the lentil aisle in an Indian shop is kind of like being in the potato aisle of a supermarket.
04:49You know, you've got all your Maris Pipers, you've got your little pink furs, various potatoes that have various roles.
04:56And I want you to understand dals in the way that you can understand potatoes.
05:01In fact, there are over 50 varieties of dal in India, but there are really easy ways of thinking about which dal will suit your recipes.
05:09Two types of dal. The first type of dal has got its skin on. So something like this. You'll know mung dal.
05:16So these are green because they've got their skin on, they've got their husk on, which means they are full of flavour.
05:24They take ages to cook, but oh my life, they're full of protein.
05:28You know, lentils I get really passionate about because they are such a great way of making really humble food go a long way.
05:36Then we get into these yellow and orange dals like this. Let's have a look at this one.
05:42This is chana dal. Let me just open that.
05:47Chana dal just means chickpea dal, but it's yellow and so it means one thing.
05:52It means it's much easier to cook. It means the skin's been taken off it.
05:57But then we get on to red lentils. Now, red lentils have a very important place in my heart.
06:04Most Indian homes will always have a bowl of dal in the fridge.
06:08In the way that in the West we have toast and butter. In India we have dal and rice.
06:13These are the easiest to cook. They take 15 minutes.
06:16And because they cook so quickly, they're brilliant chucked in towards the end of a chicken curry.
06:20And that's what makes a chicken curry a chicken dansak.
06:23And it's a really great hearty addition. Simplest, simplest, most delicious dal.
06:29I chose to live on the Wirral so that it could have access to these fantastic shops and ingredients.
06:36Which I plan to take full advantage of in my beautiful outdoor kitchen.
06:40My chicken dansak is a one pot wonder curry. Infused with some tasty red lentil dal, local veg and a tomato gravy like sauce.
06:55It's a winner with the whole family.
06:57Chicken dansak is a chicken curry that has got lentils simmered through it.
07:02It was also Freddie Mercury's favourite curry. So that's a cracking accolade.
07:07But what's really lovely about this dish is a dish of hope.
07:11So what happens in bereavement in the Indian kitchen, you're not allowed to eat meat.
07:16But as you come out of bereavement and you start to look for the future, you start to blend your meat dishes with lentils.
07:23And that kind of paves the way to getting back into meat eating.
07:27And so that's why I find this a really moving dish.
07:30Dansak has been cooked in India for centuries.
07:33Hearty and comforting, a good dansak should be spicy, tangy and a little sweet.
07:39So the way that we start any meat curry is by three foundational ingredients.
07:45These are the building blocks for a really good, delicious meat dish.
07:51And they are onion, ginger and garlic.
07:53So we take our onion.
07:56And here's the thing.
07:58And I always say this.
07:59It's as much onion as you can be bothered chopping.
08:07We start. Hello, Tokyo.
08:10Hello, Unpokie.
08:12Don't eat my kitchen, yeah?
08:14A little oil goes into the pan before adding my onions.
08:19I want to be able to get from couch to curry in about half an hour tops.
08:23So I use frozen garlic and ginger cubes.
08:26So you can make them or you can buy them.
08:30And what I do is I use a cube per person.
08:33So I think if I'm cooking for four people, I'm going to put four cubes in.
08:36It's dead simple.
08:37But it just makes life so much easier.
08:40My onions just need a pinch of salt.
08:43And already that smells amazing.
08:46Right, let me clear this away because I'm going to do some chicken.
08:48I'm using chicken breasts in my dance hack, but chicken thighs would work just as well.
08:53Hello, Bertram.
08:54Do you see I've got the chicken breasts out?
08:56Look at him.
08:57Look at his lips.
08:59Even the dog approves.
09:01When I grew up, when my dad used to sharpen the knives, all the pets would come to the kitchen just at the knife sharpening stage.
09:08So chicken breasts, cut them.
09:10Here's the thing.
09:11The smaller you cut them, the quicker they cook.
09:13There you go.
09:14There you go.
09:15And I'm going to go in with my chicken.
09:16A quick hand wash before going in with my spices.
09:29The meat curries are based on three spices.
09:30The trinity of spices.
09:32And it is this simple.
09:34The mother and father of all curries are turmeric and chilli powder.
09:39When you're making a curry, you're building up layers of flavour.
09:42The foundational layer is turmeric.
09:46And you need about a teaspoon, not too much, because turmeric can turn bitter.
09:51So we've put in our turmeric.
09:53The father of all curries is chilli powder.
09:55Now, I don't like hot curries.
09:57Chilli powder is not there for heat primarily.
10:00It's there to give you a little smoke, a little bit of that warmth.
10:04So go in with a tiny little bit.
10:07But if you like your curries hotter, add more.
10:10Go in with a teaspoon.
10:11You know, this is where you get to tailor your curries to make them how you like them.
10:15Every single house in India cooks curries differently.
10:19And that's what's so marvellous.
10:20You know, my dad loved hot curries.
10:22My auntie likes them sweet with no heat.
10:25But that's how you can build things yourself.
10:28Now we go in with the last of the trinity.
10:30There is no such thing as curry powder in India.
10:33What we have instead is garam masala.
10:35So we go in with a good two spoons of it.
10:40And instantly you're going to get all the fragrance that you need.
10:44I'm also using a teaspoon of cumin powder for extra flavour.
10:48Right, now that's it in terms of the spices.
10:51If you like your curries hotter, fresh chilli will give you a little kick.
10:57They just give you that lovely, almost that grassy heat.
11:01To create the sauce for my dansac, I'm using tinned tomatoes.
11:05You can use fresh, but tinned is actually better.
11:09I'm going to go in with about three quarters of a tin for that amount of meat.
11:13Now stir that in.
11:15A little sugar will bring out the sweetness of the tomatoes.
11:18And then I can finally add my red lentils from Sukanda's shop.
11:22Here's what we do to make more sauce.
11:25We simply add water.
11:27Because I'm going to simmer the lentils in now.
11:30So I want enough water to accommodate the lentils.
11:33And for them to swell into that sauce.
11:35So, in with the water.
11:40And into that, we add our lentils.
11:49Don't need to put a lid on.
11:50But you're going to need to let that simmer for about 15, 20 minutes.
11:55Until those lentils have become soft.
11:59So let's just wait for that.
12:00Which gives me just enough time to check on my animals.
12:15It's always such a treat to prepare simple dishes in my lovely home kitchen.
12:19And today I'm cooking one of mine and Freddie Mercury's favourite recipes.
12:23Chicken dansak.
12:26After 15 minutes of gentle simmering.
12:28This one pot wonder is about ready for some veg.
12:32Come and look at this.
12:33So you want to know if it's done?
12:34Yeah?
12:35Are the lentils done?
12:36Or are they not done?
12:37So let me tell you.
12:38As soon as they become yellow.
12:39Which is what they are.
12:41They are done.
12:42But let me tell you this.
12:44Dansak means lentils.
12:48Lentils.
12:49Lentils.
12:50And saag.
12:51Which means lentils and spinach.
12:53So this was a dish that was all about the lentils, the dhan.
12:57And saag.
12:58Which is basically the Indian word for anything that is green and leafy.
13:02My favourite green and leafy item in the kitchen garden is this Swiss chard.
13:09It's got so much flavour.
13:10You can eat it totally raw like this.
13:13And it's got its own saltiness.
13:15And the stems are entirely delicious.
13:17So don't cast stems away.
13:19Stems are often where the majority of the flavour is.
13:22We even eat stems of cauliflower in India.
13:25I'm chopping the chard stems small because they are taking longer to cook than the leaves.
13:30The stems go in and then we take our chard and cut it into ribbons.
13:37When we season a curry it's never with pepper.
13:39That's a western seasoning.
13:40The way we season is to check for salt.
13:43And we check for that little bit of sweetness.
13:46And we check for acidity.
13:49So the way I bring acidity to curry is using a lemon.
13:52So give it a little rub.
13:54Give it a little...
13:56Take the weight off.
13:58And then we cut it in half.
14:00With any curry we want every part of the tongue to be tantalised.
14:04So you want sweet, sour, bitter, salt.
14:07In India you also want things like astringency and pungency.
14:11So you're going to put a little squeeze of lemon in just to wake the whole thing up at the end.
14:18So what I'm missing is a bit of coriander.
14:20It is fragrant and it brings that real sort of green freshness to something that could be, you know, quite dark in its flavours.
14:30If you are not a coriander fan, what you can do instead is grate a bit of lemon zest into your curry and you're going to get the same kind of experience.
14:42Which is all about freshening things up.
14:45So coriander, really important that you use the stalks as well.
14:49If you like coriander, the stalks are where the most flavour is.
14:52Right, here we go.
14:55Coriander as a garnish.
14:59And that is done.
15:02My chicken dansak with my garden greens.
15:07Spicy, tangy and with a little sweetness.
15:10A quick and easy lentil dish to have in the fridge for a busy family on the go.
15:13The world is a peninsula and it's very interesting because people might think that makes a place a bit of a cul-de-sac.
15:29But what it does is it gives a place its complete own ecosystem.
15:33So we have got the most extraordinary beaches here.
15:38The most fantastic countryside.
15:40For me as a foodie, the most extraordinary produce.
15:45As well as the stunning scenery, what really makes this place home are my friends and neighbours.
15:50I was born and raised in the North West.
15:53So for me, it's home.
15:54My parents came over as immigrants in 1968 and this was the region that completely embraced them and made them feel like they'd arrived home.
16:04That's quite a big deal.
16:06And the same for me as well.
16:08You know, I have felt completely embraced and completely loved in this area and I love the people around here.
16:14And when you're a foodie and quite picky with your ingredients, it does help that your friends are among some of the best local food producers.
16:30Around the corner from my home is Claremont Farm.
16:33It's run by farmer Andrew who I've been friends with for over 20 years.
16:37One of the reasons I live here is because of my friend Andrew's farm.
16:41And I'm not being facetious, just to know that I can get these extraordinary vegetables, fruit and veg that are grown.
16:49Him and his family are out there harvesting it and sowing it and that's why we don't get to hang out much because he's out there picking potatoes with his own hands.
16:56What an honour!
16:58Rather incredibly, Andrew's family have been tending this land for over a hundred years.
17:04Throughout our relationship, I've seen him develop his farm with the addition of a successful farm shop and cafe.
17:09We started sourcing from local producers and we got a cheese counter in and it just exploded really.
17:16It was something that was very new in the area.
17:18People couldn't really get local produce at that time so it just kind of grew and grew and grew.
17:23What he loves best is getting his hands dirty growing beautiful fresh veg and produce.
17:27At Claremont we're really proud that we can still offer locally sourced fresh produce and it's, you know, it's good for the community.
17:35And the best thing for me is that it's local and can be delivered to me on the day I need it.
17:39Hey! How's it going?
17:41Hi! How are you? Yeah, good. You okay?
17:43Brilliant. Nice to see you.
17:44Nice to see you too. I've got some goodies for you.
17:47Look at these.
17:48Amazing. Amazing, amazing, amazing!
17:51So...
17:52Is that the most beautiful cabbage I've ever seen in my life?
17:54I personally think so.
17:55Ever seen in my life?
17:56I love a Savoy. I love a Savoy. And I know you love a Savoy too.
17:58I love a Savoy more than anything.
18:01So I'm making a Hungarian layered cabbage dish with my mother-in-law. Have you ever had that?
18:07I think I might have, you know.
18:08Yeah, I think it's so good. It's delicious.
18:10So I'm going to make that.
18:11But you know what? I'm not sure if she's going to want to use Savoy or drumhead.
18:14I'm going to pinch a drumhead off you.
18:15Yeah, we've got drumhead as well.
18:16Have a look at that.
18:17Pease that out.
18:18Lovely. So what we're going to do is we're going to take the leaves off and blanch them and soften them.
18:21So that looks like it's got a good number of leaves.
18:23Cool.
18:24That's fantastic.
18:25The other thing that I really want to do is to make my dal as a bunny chow.
18:30Right.
18:31Have you ever had that?
18:32Nice. Not like that. I've had the bunny chow.
18:34Why don't you come over when I make it?
18:36Okay.
18:37And eat it.
18:38Sounds good.
18:39I love it.
18:40Always.
18:41That would be amazing. So you need these as well, don't you?
18:42I'm going to get the green beans.
18:43Yeah, these are perfect. Like, oh, it's the last of the beans.
18:45I know. Very last of the beans.
18:47Mmm.
18:48Still a good bit of sweetness in them though. They're still nice.
18:50That's like tasting someone's garden.
18:52Amazing.
18:54And potatoes I just need because I...
18:55Always potatoes.
18:56I'm alive.
18:57Great.
18:58I'll bring that in.
18:59Look at that box. That'd be brilliant. Thank you.
19:00Sure.
19:01Let's go.
19:02Mm-hmm.
19:03Having access to fresh produce is a real privilege and makes me want to get into the kitchen even
19:08more.
19:09Which in my family is a good thing because there's always someone wanting food somewhere in the
19:14house.
19:16Later, my auntie Gita is stopping by to help me whip up a foodie cultural medley.
19:21It's India meets South Africa and one of my top recipes, a green bean and mango dal bunny chow.
19:39Indians have emigrated to many parts of the world, bringing their eating habits with them and
19:43often creating new recipes inspired by local cuisine.
19:49One of these cultural delights is very close to my heart and it's the bunny chow.
19:54Cooking Andrew's beautiful veg and my store cupboard lentils, I'm cooking a green bean
19:57and mango dal bunny chow with the help of my auntie Gita whose real gift is putting me
20:02in my place.
20:04So who's your favourite TV chef?
20:06Jamie Oliver.
20:07Anytime I can watch him.
20:09What do you love about him?
20:11Just the way he presents, so simple and natural, no sort of artificial talk and simple recipes.
20:20Cooks a lot of vegetables which I like very much.
20:23She loves Jamie Oliver.
20:24I like him, yes.
20:25Who else do you like?
20:26Don't get it.
20:27Why?
20:28Why?
20:29Because of his cheeks.
20:30I just like him.
20:31He looks such a cuddly person.
20:36I can do that for you, drama.
20:38I'm going to eat more bread.
20:39We're going to be cooking a fantastic green bean and mango dal bunny chow.
20:46So bunny chow is a fascinating thing.
20:48In South Africa, the Indians that went to work in the Durban area, the railway workers,
20:53the way that they would take their curry to work, they'd get a white loaf and they'd hollow it out.
21:00They'd put the curry in it.
21:02Oh, marvellous.
21:03Amazing.
21:04And they'd put the lid back on and that would keep the curry warm.
21:06But in the meantime, the bread would absorb all of that lovely sauce.
21:10Brilliant idea.
21:11For our dal, we're using red lentils which are full of flavour and quick to cook.
21:16So what we do is we take our lentils, you put them in a pan, into the lentils.
21:26And you notice that I haven't washed those lentils.
21:29If you're buying them in a really nice Indian grocers or a supermarket, they are hermetically sealed and clean.
21:35Whereas in India, when we buy them off baskets at the side of the street, you've got to wash the heck out of them.
21:40And then you spend the day pulling the stones out of the lentils, don't you?
21:44Yeah, yeah.
21:45As a child in India, you don't have normal toys.
21:47That's what I remember.
21:49That was what, you know, a game me and my brother.
21:51You take all the stones out of the lentils.
21:53Big stones, yes.
21:54To my lentils, I'm adding a teaspoon of turmeric and half a tin of chopped tomatoes.
21:59Then into the pan goes the water till it's roughly an inch above the lentils.
22:04And left to boil.
22:07What I'm going to add to this dal is green mango.
22:12Do you ever do that?
22:13Yes, oh, definitely.
22:15Fresh green mango here.
22:17Do you want to chop the mango or do you want me to chop the mango?
22:20With the skin, without the skin.
22:21Without the skin.
22:23So here's a tip.
22:24When you go to a supermarket or a green grocer's, can I show them one second, Bones?
22:29You're doing a lovely job there.
22:31Can you see this is quite hard and quite green.
22:35Go for the hard green ones.
22:37What's cooking?
22:38Yeah, because they're a lot more fragrant.
22:40So they're slightly less sweet and that's fine, but they're a lot more fragrant.
22:44They're not just sweet.
22:46While my Antiguita chops the mango, I'm going to start my temper.
22:49This is a traditional method of extracting the full flavour of spices by frying them in hot oil.
22:55Temper's a strange word, isn't it?
22:56Yes.
22:57Isn't it?
22:58I couldn't understand in the beginning, where do I show my temper?
23:02Because it's not an Indian word, it means nothing to us.
23:05I'm just going to use some olive oil.
23:12Into the olive oil goes the cumin seeds for the temper.
23:15Can you see how they're fizzing?
23:17That's a very, very important moment because that is the seeds coming alive.
23:22And they're releasing into that oil their own trapped aromatic oils.
23:29Now what you'll notice is I've not used any garlic.
23:32I've not used any onion.
23:33I've not used any of those extra ingredients.
23:36Dahl just doesn't need it.
23:38Now some areas of India, they wouldn't dream of making Dahl without garlic and onion, would they?
23:42No, no.
23:43But we don't, so it's very interesting.
23:45My father was a Hindu priest.
23:47During prayer ceremonies, you were not allowed to eat garlic and onion.
23:51Or meat, yeah.
23:52Or meat as a Hindu, because they're seen as kind of passion-giving ingredients.
23:56So this is what my father, who was a priest, could eat.
23:59This really simple, really delicious light Dahl.
24:04But for a little extra freshness, I'm using some slices of green chilli.
24:08Now then, into this Dahl, I'm going to add some green beans.
24:17So if I take that mango from you and pop it into the boiling Dahl.
24:22Because we want that mango to become soft and simmer in.
24:26OK, Bones, I'm going to put that in. Are you ready?
24:30I call my auntie Bones, because she's a doctor.
24:33And in Star Trek, he used to call the doctor Bones.
24:38Although she's not an orthopaedic specialist.
24:40No.
24:41You were a gynaecologist, weren't you?
24:42No, I'm not a moon doctor.
24:46Once chocked, the beans go into the pan to soften.
24:49This must be from somebody's garden, I'm sure.
24:52These beans are from Andrew's farm.
24:54Are they?
24:55He's coming for dinner.
24:56Oh, look.
24:57Oh, lovely.
24:58She likes Andrew because Andrew likes everything that she cooks.
25:03Definitely.
25:04There you go.
25:05You too.
25:06You give this a stir.
25:10After a few minutes sizzling, I'm adding my green beans, chilli and cumin seeds to my Dahl.
25:16Oh, that looks beautiful.
25:18And then heaven forbid I should waste any.
25:21So what I then do is add some of the Dahl back in to get all of those seeds.
25:28Yep.
25:32Because I think that's one thing, Munden, isn't it?
25:34That we don't tolerate any waste.
25:36No.
25:37Waste not want not.
25:38Waste not want not.
25:39That's what Jamie Oliver keeps saying.
25:41Yes, I like him.
25:43No wastage.
25:45Who's your favourite TV chef, Sharma?
25:48Nisha Katona.
25:49Who's your real favourite?
25:53One.
25:54All of them.
25:55It's hard work, I know.
25:56With my Dahl coming together, it just needs a little salt for seasoning.
26:00So salt, and this is also really important and you don't think of it in Dahls, but we like,
26:05me and you, like our Dahls a bit sweet, don't we?
26:08And the girls.
26:09Well, Bengal is usually, like Gujaratis, we always use something sweetener in all preparation,
26:16except very few which we don't.
26:19So that's the area of India that we come from, from the Bengal, and we like our food to have
26:24that tiny bit of sweetness.
26:26Yes.
26:27A real grandmother's tip, a teaspoon of sugar adds a touch of sweetness.
26:31Are you happy with the consistency?
26:33I'm happy with that.
26:34Are you?
26:35That's fine.
26:36I like it.
26:37Yeah, exactly.
26:38But some might say it's not cooked.
26:40Yeah.
26:41Well, this is a really important point.
26:43How do you know when your Dahl is done?
26:44And here we are.
26:45Can you see there's a bit of liquid, but the pulses are quite soft.
26:49What's really important is that you can squash them with a spoon.
26:52My dad liked his Dahl, didn't he, Bones?
26:55Yeah.
26:56Boiled to the point where it was like a paste that he could have on toast the next day.
27:00So your brother liked that, he likes very well done.
27:03Yeah.
27:04I think that is done, but what I desperately want in there...
27:08A bit of lemon.
27:09A bit of lemon, so let's do that.
27:10That would be very nice.
27:12Yeah, I think that should be enough.
27:14Okay.
27:16A handful of chopped coriander finishes our Dahl, but now we need to turn this dish into a bunny chow.
27:22And then we take a bit of this fantastic sourdough out.
27:32Can the ducks have it?
27:33The ducks can have that, the chickens can have that, I can have that.
27:37This is from an amazing bakery around the corner.
27:40We went and got this.
27:42Okay.
27:43In to the bread, we go with the Dahl.
27:50Smells so good.
27:51It definitely looks and smells good.
27:54Can you see how that mango has melted?
27:57So you're not getting mango, mango, you're getting Dahl and mango.
28:00Like that.
28:02Okay.
28:03And what we do?
28:04Garnish.
28:06Excellent.
28:07A little bit of a coriander leaf and we put our jaunty little lid on the side.
28:11And people know what they're getting.
28:12That's our Dahl bunny chow.
28:14Excellent.
28:15Well done.
28:16Well done, Brahma.
28:17Very clever.
28:18Green bean and mango Dahl bunny chow, a dish pioneered by the Indian South African railway workers.
28:26Encased in a crusty loaf, it's sharp and spicy but comforting curry that will make you feel at home straight away.
28:33It's also designed for sharing.
28:35Nice evening.
28:36So I was keen to invite my friend Andrew and his wife Holly over for a little taste.
28:41Look who's here.
28:42Hello.
28:43Hello, hello, hello.
28:44Very nice to see you.
28:45Nice to see you.
28:46Hello.
28:47Slaving over a stove for you today.
28:50Good, good, good.
28:51I'm excited.
28:52Are you?
28:53Good.
28:54Dahl bunny chow.
28:55Thank you very much.
28:56Grab a seat there.
28:57I'll go and get it, Ram.
28:58You tell them what we've been doing today.
29:00What have you been up to?
29:02Well, I've been cooking the whole day.
29:04I'm hoping Andrew is impressed by my transforming his veg into this celebration of flavours.
29:13Oh, wow.
29:14Okay.
29:15Impressive, isn't it?
29:16Do you like it?
29:17Looks nice.
29:18I've not seen the dahl in a loaf.
29:19Do you know what?
29:20Oh, this is a loaf from that wild bakery in Bebbington.
29:24Yeah.
29:25Well, yeah, you put me onto them.
29:26Very nice.
29:27And what a beautiful evening as well.
29:28Couldn't be any better, could it?
29:30So here's what we do with this.
29:31You break a bit off, yeah?
29:32So you go like this.
29:33Mmm.
29:34And then...
29:35Go and get your hands in.
29:36They go everywhere.
29:37Can't wait.
29:38Indians eat with their hands, you see.
29:39Well, that's good.
29:40Dahl and bread both together.
29:41Mmm.
29:42It's mango and green bean dahl, isn't it, Bones?
29:45Mmm.
29:46Mmm.
29:47It's mango and green bean dahl, isn't it, Bones?
29:49Mmm.
29:50These are your green beans.
29:52They are.
29:53Mmm.
29:54That is delicious, isn't it?
29:55Lovely.
29:56And a nice little kick.
29:57It's a warming, like, little...
29:58That's minty.
29:59That after warmth is absolutely delicious.
30:02Mmm.
30:03Mmm.
30:04Love that.
30:05We've not had it with the green beans.
30:06I like this.
30:07I like this addition.
30:08Especially with you having kids as well,
30:10it's such an easy dish to just pile loads of veg in.
30:13Isn't it, Bones?
30:14You can add any vegetables.
30:16Mmm.
30:17What do you think of the mango in it?
30:18Well, it's new and I loved it
30:20because I've just had a little bit there.
30:22And that sweetness,
30:23because you don't usually get that with the dahls.
30:26Well, not the ones I cook anyway.
30:28It's gorgeous.
30:29And then you get that warmth afterwards
30:31which comes through.
30:32Absolutely love it.
30:33Absolutely delicious.
30:34And the flavour of it.
30:35Lovely.
30:36Yeah.
30:37And the green beans give you that lovely bite.
30:38And the crunch as well.
30:39Yeah, a bit of extra.
30:40Is it too hot or not?
30:41Is it too hot or not?
30:42Because I put lots of good, fresh green chilli in this.
30:43No, it's perfect.
30:44Mmm.
30:47Ah, there is no better taste of somebody's garden
30:49or somebody's farm than the green beans.
30:52It's just heaven.
30:53Absolutely.
30:54So, it was so good to see you.
30:55I've got the farrier coming tomorrow.
30:57Oh my word.
30:58So, I'm to bed and up early and then at the fire.
31:01I find it endlessly comforting being surrounded by my animals.
31:11Big.
31:12And small.
31:13But some often need a little extra care.
31:16Having horses is a massive responsibility.
31:18There are so many aspects to the horse that you have to look after.
31:22You honestly have an army of support and an army of people.
31:25You've got the vets, you've got the farriers, you've got the physio, you've got the dentist.
31:28You wouldn't believe it, would you?
31:29My farrier Jamie's already hard at work this morning looking at a spotty, one of my beloved horses.
31:37So, are we straight into it?
31:38What are we doing, Jamie?
31:39Just the front two shoes?
31:41Front two shoes today.
31:42A farrier specialises in shoeing horses, a skill that requires not only the ability to shape and fit horseshoes, but also maintaining a horse's hooves.
31:52Well, first off, we're going to take the old shoe off.
31:55Yeah?
31:56So then we can give it a good clean.
31:58And then we can dress it up ready for the new shoes.
32:02So this doesn't hurt him at all?
32:04No, no.
32:05No part of it?
32:06No, no part of the shoeing process should hurt.
32:10Yeah.
32:11If you get it wrong, it could hurt.
32:13So it's quite a precise thing to do.
32:18How long have you been doing this?
32:20Er, 30 years.
32:22In fact, Jamie's grandfather was a blacksmith in the 50s while his mum owned horses, so it made sense to follow in their footsteps.
32:31Why is this a good way to work with horses?
32:33Because there's other things you could have done with horses, but what is it about farriering that attracted you?
32:38Er, it's really quite an essential part of horse management.
32:43Yeah.
32:44Er, the old saying, no foot, no horse.
32:47Yeah.
32:48So you're really quite important.
32:51It is usually recommended for farriers to visit every four to six weeks to maintain our horses' healthy hooves.
32:57So is it a dying art, do you think, or is it still a popular trade?
33:01It's still a very popular profession to go into.
33:04Er, there's roughly about 2,000 to 3,000 farriers in the country.
33:10As long as there's horses, there'll be farriers, basically.
33:13Yeah.
33:14Each horse's foot is unique, so Jamie needs the horseshoe to fit precisely with Spotty's foot.
33:20Hey, lurcher.
33:21Look at this, Dave.
33:23The hot horse shoe is placed briefly on the hoof to sear the path where the shoe will ultimately fit.
33:29Wow.
33:30No pain?
33:31No, they don't feel this at all.
33:34The horseshoe just needs a little fine tuning to make it fit perfectly for Spotty.
33:39It's incredible watching this.
33:41I mean, I've had horses for, like, 48 years.
33:46This never loses its charm.
33:48It mustn't for you either.
33:49It's such an interesting job.
33:51Well, every job's different.
33:52Yeah.
33:53Every horse is different.
33:54Every foot's different.
33:56Uh-huh.
33:57So, keeps it on your toes.
34:03Later, I'll be cooking with my mother-in-law on you.
34:06But I can't carry on with my day till I know Spotty's happy with his new shoes.
34:11With its long beaches and glorious countryside, it's no wonder the Wirral has one of the highest concentrations of horses in the country.
34:26Today, my horse, Spotty, is having his new horseshoes fitted by experienced farrier, Jamie.
34:32It's an essential part of the care needed for my horses.
34:36Tell me about his feet.
34:37Why does this horse need shoes?
34:39Spotty needs them, really, because he's got a bit of a mild imbalance.
34:43So, we put the shoes on so we can support his foot better and his leg, so he doesn't feel any sort of discomfort when he's being worked.
34:54And his back feet, we don't put shoes on because they're good feet and they manage perfectly well.
35:00Just like our nails, horses' hooves continuously grow, so Spotty just needs a final hoof trim.
35:06Why do you think the Wirral is such a big place for horse ownership then? What is it about this place?
35:12I think it's just the space. You've got a lot of open space.
35:16And the beaches.
35:17The beaches, yeah. It's just very accessible.
35:21There you go. That's your front shoes done.
35:24Amazing. Is he done?
35:25I'm just going to tidy his back feet up as well.
35:31There we go. All done.
35:33Amazing. Thank you so much. I love that.
35:37Done. Time for a coffee.
35:39Another coffee?
35:40I've got this one left.
35:51There's one thing I truly love. It is cooking.
35:54And I love cooking with my family best of all.
35:57Today, my mother-in-law Onyu is coming to prep one of our favourite family recipes.
36:03Using Farmer Andrew's wonderful cabbages, we're making a Hungarian staple of layered cabbage to minced pork and sour cream.
36:11Some of my favourite dishes are based on leftovers.
36:15And one of my favourites of those is one that uses up leftover rice.
36:19And this is a Hungarian dish.
36:21And it's my mother-in-law's speciality.
36:24So, she's Hungarian.
36:25This is Onyu.
36:29So, Onyu is an incredible cook.
36:32Onyu means mother in Hungarian.
36:33Onyush means mother-in-law, but I call her Onyu.
36:35The most incredible cook.
36:37And this is a layered cabbage dish.
36:39My name is Rokotkel.
36:42Rokotkel, which means layered cabbage.
36:45Kel means cabbage.
36:46So, the way we start this dish is by blanching cabbage.
36:51So, what she's going to do is she's going to start taking the outer leaves off,
36:55and then we get to the softer leaves, slightly softer.
36:58So, we're going to get rid of those outer leaves.
37:00She kind of uses a knife like a samurai.
37:03It's a bit scary to watch.
37:04But she's just taking those hard edges of the veins,
37:08because she's going to blanch these.
37:10This is almost like a lasagna, but with cabbage instead.
37:15This is homegrown.
37:16It's from around the corner.
37:17It's Andrew's farm.
37:18But Hungarians love cabbages so much that they used in the 1700s,
37:22they used to say that the cabbage was the Hungarian coat of arms.
37:26And this dish really showcases how delicious you can make cabbage.
37:31While Ongiu begins blanching the cabbage leaves,
37:33I'm going to start the filling for our cabbage lasagna.
37:36So, this is just chopped, smoked bacon.
37:39You don't have to put this in.
37:41I love it because it gives that extra depth of flavour.
37:43And I always start with the bacon because I want this oil to be flavoured with it.
37:49And I want to get a little, little bit of colour on it.
37:53Vino.
37:54Vino means delicious.
37:57I don't know why I'm teaching you Hungarian, but it's so crazy.
38:00Do you know, Ongiu only speaks Hungarian.
38:02And when I met my husband like 27 years ago or whatever,
38:07she wasn't made up that he'd found someone from a different country,
38:12which meant that he was going to move country and all of that.
38:15But the way we bonded was through our language over food, honestly,
38:19because she is the most incredible cook.
38:22Ed then?
38:23I'm sure she wants salt in the...
38:26She wants me to stop speaking.
38:28And she's putting salt in the water.
38:30So that's salted cabbage water.
38:35To the bacon, I'm adding chopped onion and a little garlic.
38:40If you like lots of garlic, throw more garlic in,
38:42but you just need a little bit.
38:47And once your cabbage has softened, remove from the pan and set it aside.
38:53So this is minced pork.
38:55Minced pork is very much the traditional meat for this.
39:00So now we're going in with that really iconic Hungarian ingredient,
39:05which is paprika powder.
39:08Paprika brings colour and sweetness to the pork,
39:10but it needs a little salt and pepper for seasoning.
39:14Indians didn't get chillies until the 16th century,
39:16when the Portuguese bought them to us.
39:18But on their way through, they dropped chillies off with the Hungarians.
39:22And so we have that in common.
39:24So this paprika powder is those mild red chillies that have been dried and ground.
39:29And so that's what this is.
39:31It doesn't give you heat at all.
39:33It's about that earthy, lovely, round flavour.
39:37That instant kind of warming flavour.
39:40So what we want to do, we're going to put a little bit of stock in this
39:43because we want some more moisture in this.
39:45Because what I'm going to do is add my leftover rice to it.
39:48Did you now, Oslo?
39:49Again.
39:50I'm going to get the rice.
39:52OK.
39:54So.
39:55Leftover rice.
39:56There are so few places that you can use leftover rice,
40:00but this is one of the most exciting.
40:02So in we go.
40:04You can kiss.
40:05You can.
40:06You can.
40:07You?
40:08You?
40:09Yeah.
40:11Since the rice is already cooked, I just want it to warm through
40:14and incorporate with the rest of the ingredients.
40:17Now, it's a construction job.
40:19Are you ready?
40:20I'm going to get a dish out and we're going to start to layer these ingredients.
40:25We're using butter, which will really help your layered cabbage
40:28come away from the dish easily once it's baked.
40:31So you can do this with oil or butter, but she likes butter.
40:44She doesn't know what her mother did, but she's using butter is what she said.
40:48Now to Bill, starting with layering the cabbage leaves.
40:56She's trying to get it up the side because it releases better from the dish.
40:59This is, it really is like a lasagna, but you make it with cabbage leaves.
41:07So now we want some sour cream because we layer with sour cream and cabbage and our mix.
41:14So sour cream is another one of those.
41:17There are some really iconic Hungarian ingredients and cabbage and pork.
41:22And you're there really, you're right and hungry.
41:25So a bit of sour cream.
41:26Now, I very often can't get sour cream.
41:28So I use creme fraiche or I use Greek yogurt.
41:31Any of those are brilliant substitutes.
41:34Do you know what I do?
41:35I add a little egg into the sour cream because I feel I'm getting a better bake.
41:40I'm just getting a more solid bake, but you don't have to do that.
41:43She never does.
41:46Onto the sour cream goes half the pork mixture.
41:49Do you know what was so lovely when my mum was around and, you know, around the dinner table, you'd have English, you'd have Hungarian, you'd have Bengali, which was my mother's language.
42:03And it's really lovely for a family to grow up with that many languages.
42:06It just really opens your mind.
42:08And I think once you know one language, it's kind of easier to learn others.
42:12I think it's just that you're not inhibited.
42:14I think I've got no shame.
42:15I just try and speak because it's very bonding that.
42:19This dish is starting to come together.
42:22With another layer of cabbage leaves, sour cream, the remaining pork mince and even more cabbage.
42:29You know, you think of Hungarian food as goulash and maybe paprika chicken.
42:35But this is where Hungarian food is at its best.
42:39We just need one more layer of sour cream.
42:44So now we add breadcrumbs.
42:47And these are just golden breadcrumbs.
42:50Perhaps my favourite part, these breadcrumbs will add an extra crunch to the dish.
42:59How are the ingredients?
43:04That's it.
43:05Fertig.
43:06Fertig.
43:07Fertig.
43:08Finish.
43:09Finish.
43:10Well done.
43:11It's going to go in the oven now.
43:12About 200.
43:13180 to 200 for about 30 to 45 minutes.
43:15And eight, how are you?
43:17And there we go, here we go.
43:20Like that.
43:22Fabulous.
43:23Right.
43:25This dish is so hearty and comforting.
43:29It's one of my family's absolute favourites.
43:37There you go.
43:39Amazing.
43:40It smells very nice.
43:41Does it smell good?
43:42You want the biggest piece?
43:44There you go.
43:46Look at that.
43:47Can I have a corner piece?
43:48Yeah, can I have that one?
43:50Yeah, you ready?
43:51Give me your plate.
43:52David wants one as well.
43:54On you.
43:55Here we go.
43:55I can't go on my knee again.
43:57Here we go.
44:03Very nice.
44:04Very peppery.
44:06Do you remember when your mother used to make this?
44:08Is this similar?
44:09Yeah, it's very similar.
44:10It's a little bit crisper, and I think it's a good thing.
44:13Hungarians like to cook things for a long time,
44:16but this is actually really good.
44:18Everybody cooks it a bit differently.
44:19I remember my grandmother cooked from this,
44:22and it had a slightly different flavour.
44:24Girls, do you like it?
44:25What would you be most excited?
44:28Like, girls, when you came home from school,
44:30what were you hoping it was going to be?
44:32Roast dinner.
44:33Roast dinner?
44:34What were you hoping it was going to be?
44:36Well, spag bowl was quite good.
44:37So what did you two...
44:38Both of these are, by the way, my dishes.
44:39Yeah.
44:41A lot of pancakes.
44:42Pancakes.
44:42Pancakes or gumboots.
44:44Pancakes or plum dumplings.
44:46Those are the two things.
44:47On you, hoodwood.
44:48Do you like it, or do you like it?
44:49Do you like it or do you like it?
44:50Do you like it or do you like it?
44:50Well, it's not the best.
44:51Well, it's the best.
44:51That's not the most of those.
44:57I think she said...
44:59She likes it a lot more soft.
45:03The cabbage.
45:04Yeah, I think it was a mistake to ask my mother
45:09because she is very critical of herself and the cooking.
45:12And I think the ingredients are a bit different,
45:14so it's not what she used to.
45:16But I think it was one of the best ones.
45:19Right now, it's really good fortune
45:20that your mother doesn't speak English.
45:27Is she trying to feed it to the dog?
45:30Sometimes with cooking, you just can't please everyone.
45:33But there's still nothing better
45:35than spending time with my family,
45:37friends and my animals.
45:41I can't wait to see what happens next time.
46:03I can't wait to see what happens next time.
46:04I can't wait to see what happens next time.
46:05I can't wait to see what happens next time.
46:06I can't wait to see what happens next time.
46:07I can't wait to see what happens next time.
46:08I can't wait to see what happens next time.
46:09I can't wait to see what happens next time.
46:10I can't wait to see what happens next time.
46:11I can't wait to see what happens next time.
46:12I can't wait to see what happens next time.
46:13I can't wait to see what happens next time.
46:14I can't wait to see what happens next time.
46:15I can't wait to see what happens next time.
46:16I can't wait to see what happens next time.
46:17I can't wait to see what happens next time.
46:18I can't wait to see what happens next time.
46:19I can't wait to see what happens next time.
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