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Ainsley's Fantastic Flavours - Season 3 Episode 1
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00:00Ready? One steak frit with bernet sauce to go.
00:04Forget the fuss, forget the frills. Call me old-fashioned, but I reckon that good food comes down to one
00:10thing.
00:10Flavour.
00:12Yeah, boy.
00:13We're talking delicious food.
00:15It could take just one or two simple ingredients to really make a dish sing.
00:20When you are in the mood.
00:23So this series is a celebration of fantastic flavours from all around the world.
00:28Ding! If I stop.
00:30I'll be cooking some of my favourite dishes.
00:33That's a portion, isn't it, eh?
00:34And revisiting some wonderful recipes from my past travels.
00:39Wonderful stuff to aubergine.
00:42I'll be inviting some of my famous friends into my kitchen.
00:46To share the foods that fill them with joy.
00:49Yes!
00:50And some cracking chefs are stopping by.
00:53Wicked.
00:54To show me flavours that brighten up their day.
00:57And hopefully yours too.
00:59Why, we've got to have some fun.
01:01So come on, join me for an epic feast full of fantastic flavours.
01:10Hello and welcome to Ainsley's Fantastic Flavours.
01:14Today, I'm taking inspiration from Mother Nature.
01:18We're talking about beautiful seasonal ingredients picked straight from the soil
01:23and transformed into fantastic dishes full of colour, flavour and a touch of magic.
01:31Coming up, I look back on my travels and the amazing produce of Malta.
01:36I love you.
01:37Thank you so much for this.
01:39Here we are.
01:39Look at me, more my potatoes.
01:42Singer Tony Hadley drops in and shows me a favourite from the Hadley household.
01:46It's fresh from the garden.
01:48And I think it tastes great.
01:50Gold!
01:53And I use a vegetable to make a sweet treat.
01:56You don't need to go to the gym this morning, do you?
01:59Just grate your courgette.
02:03My first dish is a really lovely vegan dish.
02:07We're talking about a green harissa celeriac steaks served with a gorgeous miso bean mash
02:12and hazelnut dressing.
02:14So simple to do using one of these bad boys.
02:18OK, I'm going to cut a couple of steaks here out of this.
02:23There you go.
02:23Can you see that?
02:24And then you can decide the thickness of your steaks.
02:29Beautiful.
02:29You can see that's the kind of thickness that I'm going for there.
02:33And then we're just going to peel those down.
02:35So take your peeler there and just run it around the edge,
02:38just like you would carrots or potatoes.
02:40Take off that kind of toughish outer skin.
02:44Often, at the weekend when I'm doing my roast, I do a celeriac and carrot curry,
02:50which is really, really lovely.
02:52And it's a wonderful, creamy, sort of nutty flavour you get with this bad boy.
02:56And when you're teased it, you say, yes, my dad, teased good.
03:01And now that I've taken that outer skin off there,
03:03the first thing I'm going to do is to score it.
03:06Not too deep.
03:06You can see that literally I'm just scoring the top,
03:10turning that round and doing the same,
03:12so we can get that lovely harissa flavour to get right inside.
03:17That's it.
03:18OK, let's pop that into our bowl.
03:20Here you go.
03:22And then we're going to take some of our harissa paste,
03:25which I've got here.
03:26Green harissa.
03:27You can get harissa and get red harissa,
03:29which kind of gives the impression of it being a little bit spacier.
03:33cumin, coriander, coriander seeds and fresh coriander in there.
03:38Fennel, chilli, garlic, all of that goes in there.
03:41It really is such an exciting flavour
03:44and brilliant to go with this lovely porous celeriac here
03:48because it will soak up all that lovely flavour.
03:51There you go.
03:52Just a touch of that on the top there like that
03:55and just rub that in there.
03:57Can you see that?
03:58There you go.
04:00Actually, what I'm going to do is just add a little bit more of that,
04:04a little touch more oil bit there.
04:07There you go.
04:11That's it.
04:12And just allow those flavours to penetrate for a bit.
04:16Let's put this to one side
04:18and let's make up that butter.
04:20Nothing could be simpler.
04:21Room temperature if you can.
04:23And, of course, for this dish, because it's a vegan dish,
04:26I'm using the plant-based butter.
04:29You've got to keep the vegans happy.
04:32I'm a vegan today.
04:35Oh, lovely, lovely, lovely.
04:39The zest from half a lemon.
04:41All right, make sure that you just take that lovely yellowy zest, all right?
04:46We don't want the pith because that gets bitter,
04:48but that zest has all that lovely oil in it
04:51and that lovely flavour in it.
04:53All right, that's going in there.
04:54And, of course, let's get the harissa in there.
05:00Beautiful.
05:01Season it up a little bit.
05:05And then just mash that together.
05:08And then we're going to transfer that onto a bit of greaseproof paper.
05:12You can make this in advance.
05:13You can keep this in the fridge or the freezer.
05:15You can take it out.
05:16It doesn't necessarily just have to go with your beautiful celeriac steaks.
05:20You could use it for a whole range of different things.
05:26Let's roll that up.
05:27There it goes in there like that.
05:29Bring it up there.
05:30Pull that there.
05:31And then just roll that.
05:33Just like a sausage.
05:34OK, let's pop that in the fridge.
05:39I think it's about time we get our steaks cooked.
05:41Don't you?
05:43So a little bit of oil going in there.
05:52Then in with our steaks.
06:01We've also got to serve this with the miso bean mash.
06:05OK, a little bit of butter going in there to start with.
06:07Just a touch.
06:10That's OK.
06:11Just start that off with.
06:12And then I'm going to add a touch of garlic.
06:17Just going to grate that in here.
06:22Just turn these over now.
06:27And you can see that we've got some gorgeous colour on those steaks.
06:32OK, I'm going to take my beautiful harissa butter now.
06:36Take a few slices of that.
06:40And straight into my pan here.
06:45That's it.
06:46I've just come moving those steaks around a little bit now.
06:49And that beautiful flavoured butter.
06:51What I'm going to do now is I'm going to pop those back in the oven with...
06:56some more butter on the top.
06:59Beautiful.
07:00And that's going straight into the oven for another 12, 15 minutes maybe.
07:05Then ready to go pan my bean miso.
07:07Yeah boy!
07:12OK, now what about that miso mash?
07:14These are the cannellini beans.
07:16Going to take them and pop them straight into our pan.
07:20Love the taste of those.
07:23Then we can add our stock.
07:26All right.
07:27Bring that up to the boil.
07:29All right.
07:30And then we're going to take that off the heat.
07:32Mash that up.
07:32Add our miso.
07:33Season it up.
07:34And boy, we've got something that's going to taste fantastic.
07:41Now, what about that little bit of crunch to go with our dish?
07:44Very similar to a piccada.
07:46Or if you like a gremolata.
07:47Is my lovely hazelnut dressing.
07:50I've taken some of that bread and I've put it into a food processor.
07:53Just blitzed it down into a frying pan.
07:55Lick a bit of ale and garlic.
07:57And just, you can put it in the oven actually.
08:00That's quite high.
08:01118, maybe even 200 on a tray with a little bit of oil, salt and garlic.
08:06To get that lovely, crispy, crunchy effect.
08:09All right.
08:09That's what we're looking for.
08:11And then I've got some hazelnuts here.
08:14All right.
08:15I'm just going to chop those up very gently.
08:18Throw them in a food processor if you want to.
08:22Not too fine, but you still want a bit of texture in there.
08:26There you go.
08:28And once you've chopped your nuts, just slide those into your bowl.
08:33There you go.
08:36That's lovely.
08:38Now, how about a bit of the old parsley?
08:40Yeah.
08:41Flat leaf parsley.
08:43Roll that up again.
08:45Let's just chop that.
08:48Great thing about doing dressings like this, it can be a little bit rustic.
08:52You know what I mean?
08:52Nothing has to be precise.
08:54Not like in a restaurant.
08:55It has to be absolutely perfect.
08:56Just a good old rough bit of parsley.
08:59There we are.
09:00And into our toasted breadcrumbs, our hazelnut.
09:04Beautiful.
09:05Looks great, doesn't it, eh?
09:06Lovely.
09:07And then, of course, we can put in our lemon zest.
09:12Yeah.
09:13Oh, lovely.
09:14There you go.
09:16Look at that.
09:17Perfect.
09:18That's lovely.
09:19And a little bit of moisture comes in the form of just a touch of more olive oil.
09:28And some sherry vinegar.
09:30You can use a bit of red wine vinegar if you want.
09:32You just want to add a little bit of acidity to it.
09:35And just blend that together a little bit.
09:38And there you have it.
09:39A beautiful, simple hazelnut, crunchy hazelnut dressing.
09:44Just going to pop that on the top of our steaks.
09:46All right.
09:48Let's go back to our mash.
09:50Oh, look at that.
09:52Okay.
09:54Oh, look at that.
09:55Isn't that lovely?
09:56Just so simple.
09:57It starts to break down and starts to become a little bit creamy.
10:00I tell you what, we're going to make that even creamier now because I'm going to take my masher
10:06and I'm just going to break that down a little bit more.
10:11And then to that, I'm going to season it up now.
10:14I've got a little bit of lemon juice going in there.
10:21That little bit of sourness that you get with the lemon juice just really brings things out a little bit.
10:28Especially when you can add the addition of a touch of salt and, of course, some pepper.
10:36And then finally, when we get to that stage, I'm going to add my miso.
10:44Okay.
10:45Time to serve up.
10:48Look at that.
10:49It's tender, but it's still got a little bit of a bite in there.
10:52That's what you're looking for.
10:53But what I'm also going to serve that with is a little bit of a cavallonero that I've just fried
10:59off.
10:59A little bit of butter, a little bit of lemon juice.
11:01Simple enough.
11:03You could use anything, actually.
11:06Maybe a little bit of spinach or something like that or whatever greens you'd like.
11:11There you go.
11:12Let's plate that up, shall we?
11:14My lovely bean mash.
11:16That's it.
11:17Beautiful.
11:21Let's get that little bit of green on there, too.
11:26Fabulous.
11:27Absolutely lovely.
11:29And our hazelnut dressing to finish things off.
11:35You know, just a little bit of that on there like that.
11:40And finally, just a little bit of olive oil.
11:49Ah, one of my favourites.
11:52There you have it.
11:53Beautiful green harissa celeriac steak with a miso bean mash, cavallonero and a gorgeous hazelnut crunchy dressing.
12:02Ho, ho, ho.
12:04Yeah, boy.
12:32Yeah, boy.
12:33Enjoy.
12:33Hey, get the kennel on, darling.
12:36Yeah, boy.
12:39See you in a couple of minutes.
12:49Welcome back.
12:50Today we're celebrating all Mother Nature has to offer and the beautiful bounty of the garden.
12:57Coming up, singer Tony Hadley drops in and shows me a favourite from the Hadley household.
13:04Is that going to be a hot...
13:05Oh, take a bit out if you want.
13:07No, throw it all in.
13:10And I used a vegetable to make a sweet treat.
13:14Now, if you're a cake baker, you know that this method is a lot wetter than doing it the other
13:21way.
13:21But I'll tell you what, the end result is absolutely delicious.
13:28Now it's time to take a trip down memory lane to the beautiful island of Malta.
13:36Today, I get my hands dirty.
13:38i get my hands in the soil and create something beautiful out of a natural ingredient
13:47hey steve hi how you doing good morning oh fantastic i can see you my man is this dad
13:54yeah my dad hi dad hello how are you okay good busy yeah
13:59yes by the sound of it somebody else is hard at it too what is this noise going on it's
14:09uh
14:09over there there's a shooting range for clay pigeons so and it's sunday i thought i thought
14:16they were sort of blowing up the mountains or something like no no oh this is fantastic um
14:21what type of potatoes are these then they are the white flesh potatoes there the variety is
14:26uh name is kara it can be used to know for chips sweet uh roast potatoes everything mashed potato
14:35in soup it's very soft and do you always dig this by hand i see papa here is just digging
14:40up is it
14:40always done by hand no no right now because it's the early season of potatoes and it's still maturing
14:46the skin is still soft so we take it by hand so to prevent the damage to the skin because
14:52if you
14:53damage the skin you will ruin the whole potato put it like this in the potato wow wow and so
15:01if you
15:02get a damaged potato do you put it back in the soil or what no we separate from the good
15:06ones and we
15:07consume it at our home you take it home yeah so if i come to your house it's just potatoes
15:12yeah mostly
15:13in the season yeah we eat a lot of potatoes steve isn't the only one the brits bought potato farming
15:22here in the 19th century and now they're a huge part of the local cuisine okay come on i'm gonna
15:29have
15:29a go so that's brilliant all right okay okay so the plant is here you see the potatoes okay so
15:35down
15:35there yeah okay okay clear this little bit in here and put like this wow look at this hey
15:50i think i've done a fairly good job for a beginner you're not going to employ me are you
15:59oh come on give me your potatoes i love you thank you so much for this thank you here we
16:04are look at
16:04me more my potatoes really appreciate it papa thank you oh fantastic i know look at me oh great potatoes
16:16you learn so much when you come to the potato farm hey fresh potatoes i've never dug my potatoes like
16:22this
16:23take care boys oh i do love a spud and i know the perfect local recipe to make the most
16:31of them
16:33i'm ready to prepare for you a maltese classic it's my pan fried thyme and garlic pork with blistered
16:41tomatoes and maltese baked potatoes oh and i've got to say not only do they love their pork they also
16:48adore
16:49their potatoes as we discovered as i was walking around that farm okay let's get to it now i want
16:56to marinate it so i'm gonna add a bit of oil to my pan a bit of wine going in
17:03there too and just the uh
17:05one clove of garlic for now that i'm gonna grate straight on top of the oil and wine give that
17:15a little
17:15bit of a tap okay and finish that off with a good grinding of pepper and last but not least
17:24a nice
17:25piece of fresh thyme
17:32in there just uh blend that together
17:39i'm gonna take my pork now and just pop that in there okay and we're gonna let that marinade for
17:45a good hour if you want to you can leave it even longer than that i've also got some marinating
17:51already and i've taken that out the fridge covered that up out here look at that that's beautiful you
18:00can see slight change in color there but it's taken on all those lovely lovely flavors let me tell you
18:07about the potatoes i've started to slice a few up here there we are but i want to kind of
18:14also add a
18:15little bit of flavor to them before i layer them up so let's get a bowl
18:20and then to that i've got some fennel seed here okay i've got my fennel again some garlic that i'm
18:30grating in here a good couple of tablespoons of olive oil there you go okay and this time i am
18:40going to put
18:41some salt in there okay this is going to go on my tatties good sprinkling of salt going in there
18:47nice bit of pepper too
18:51and then i've got my potatoes i've sliced them up as i said and you can see i'm taking those
18:56slices of
18:57potato and i'm going to be tossing them in that lovely beautiful fennel marinade it's almost like a
19:05dressing really isn't it let's keep getting those in there that's it and then just a case of layering
19:12it all right there we are just layering your tatties they are sliding around a little bit because
19:18you know you've got the oil on your fingers on your hands but just keep layering that like that and
19:25then
19:26once we get to one layer what i want you to do is add a slice or two of onion
19:32okay and then you repeat
19:36the whole process until you have three or four layers just depending on how many tatties you have
19:42there you go look at that another layer of onion
19:49and then finally we finish with a layer of potatoes just spread those out quite beautifully like that
19:56okay
20:02and then last but not least here's the stock you literally take that and we pour that around here
20:08like that and that will go down i'm taking my potatoes i'm covering it in foil i'm going to pop
20:15that into an oven 180 degrees centigrade for about 40 minutes take it out remove the foil pop it back
20:22in for another 25 until it's wonderful and golden i'm gonna cook my pork in a minute i'll be back
20:33now what about that pork i'm gonna pop that straight into our hot pan
20:49quickly wash my hands
20:52yeah all the mod cons out here you know
20:57that's perfect now i'm going to fry that for about two or four minutes each side
21:02and literally turn it over like brown that a little bit all right that's quite hot so let's just
21:07move it round and get some lovely colour on them
21:20they're browning up quite beautifully aren't they
21:24i've uh you probably noticed earlier that i left a couple of cloves of garlic
21:28i'm just going to split those and drop them into my pan
21:34that's all about flavour again and of course some more of these lovely fresh thyme leaves here
21:44i'm going to baste those i'm going to add a little bit of richness and that comes in the form
21:49of a piece
21:49of butter just drop bits of that in there there you go
21:56fab
22:01look at that that's lovely all right i'm going to take those out now
22:11and as any good cook would know it's all about the resting okay give that a bit of resting time
22:17when
22:17you cut through it it'll be very tender and super super delicious my pan here is not going to waste
22:23at all i've got all those wonderful sediment juices that have kind of almost like caramelized on the base
22:29there i'm going to take my tomatoes and i'm going to put my tomatoes in there okay just leave them
22:36to
22:37blister up a little bit okay i've also got some asparagus here check this out guys a bit of asparagus
22:43touch of butter in there that's in the heat started to melt all right that's going on top of heat
22:50too
22:50and i'm just going to take a touch of that water just to cook those with they're very fine
22:56those asparagus so it won't take long at all let's put that on the top there beautiful it's going to
23:04get my tatties out the oven beautiful tomatoes are sizzling let's finish those off now a little bit of honey
23:24beautiful beautiful oh look at that time to serve up i'm going to take some of these asparagus
23:35and lay that beautiful look at that pork there fantastic
23:45stick you must stay in position beautiful
23:59ah well there you have it my delicious pan fried garlic and thyme pork with blistered tomatoes
24:08maltese baked potatoes and asparagus prepared for you in the delightful sunshine and the maltese afternoon
24:16i think we should have a glass of wine didn't you
24:31oh i've got to say fabulous all those potatoes no wonder they're so proud of them in malta
24:40coming up after the break tony hadley cooks up a dish
24:44inspired by the harvest from his garden i think it's going to be spicy
24:48it doesn't matter though isn't it it's a whole chili you're looking
24:51it's pretty being new isn't it
24:55okay time to make a cup of tea but we'll be back after the break
25:06hello and welcome back to fantastic flavors where we're celebrating mother nature now it's time to
25:12welcome to welcome my guest you might know him for his unmistakable voice
25:17or a few absolute classics but today he is swapping the stage for the stovetop you could
25:24call it a culinary remix it's the fabulous tony hadley
25:34too long too long can't believe that you used to sit in front of me at the arsenal i know
25:39i know i used to be so much fun and then i moved out to the country and then i
25:42realized that every
25:43weekend i was giggy yeah so i never ever used the ticket so who does the gardening at home then
25:47because you know today it's all about the gardening you hear me mention mother nature yeah is it you or
25:52the missus that uh likes to get the fingers a bit well i do the big things so it's like
25:56if it's like a
25:57chainsaw or anything like a hedge trimmer or a little ride on mower or anything i like that kind of
26:02machinery kind of stuff yeah the finesse of gardening not really so much but during lockdown
26:10that's when there was a well massive change for everybody but we started to grow our own vegetables
26:16and uh some successful some not but out of that lockdown and out of growing the vegetables came
26:22this recipe so there's a pasta dish yeah courgettes asparagus tomatoes garlic chili bit of parmesan
26:34cheese and i think it tastes tastes great but before we do anything i'm going to take this scarf of
26:38mine i don't want to get caught in the tomatoes you don't but you know i think my sister would
26:44love
26:44that she'd love a bit hadley rando neck oh that's fantastic okay mate let's start cooking let's go
26:52cracking so first of all i'm going to be slicing the courgettes yeah uh then we're going to have the
26:58asparagus if you don't mind because i've heard you're a very good slicer okay all right then yeah
27:05obviously because you're a cook uh tomatoes and then a little bit of um parmesan cheese we need
27:11grated as well i'll do that for you it doesn't take long now the one thing i'm not great is
27:16is the
27:16slicing business yeah i could do that for you you chefs are sort of like amazing because you know but
27:22if i could sing like you i wouldn't be slicing i tell you do you know what i've always been
27:28a
27:28frustrated cook i'm not a very good cook i have to say and it's pretty basic but yeah i love
27:33all the
27:34cookery programs your shows in the past we were talking about ready steady and all that yeah in the past
27:40and uh yeah and i just just i don't know i love the creation of it as well um and
27:46uh i don't know
27:47i just think it's it's an amazing what you guys do and you create something incredible out of very
27:53little yeah i think it's it's that good feel factor isn't it tone and let's be honest you know we're
27:58not
27:58i think we're both in the same business just making people feel happy 50 years you've been you've been
28:1016 when when we first formed the band at school and i've been doing it ever since yeah yeah um
28:15you
28:16know we were lucky enough to sign our first record deal when we were around about 20 so 1980 and
28:23i love
28:23it i can't think of anything and you keep doing it what's this toy you're doing it just don't stop
28:29do
28:29you time well i just i really enjoy love singing but the one thing i really enjoy i love all
28:34the rock
28:34stuff i absolutely love that but i love the big band frank sinatra tony bennett jack jones ella fisher
28:42those kind of beautiful big band swing songs yeah so we did a tour last christmas and it was so
28:48good
28:48we're doing another one it was like so we're going out in november december yeah lots of classic classic
28:55uh big band swing songs and christmas songs as well so at the end of the show we're adding more
29:00in so
29:00make it a bit more christmasy as well yeah yeah people reacted really really well they absolutely
29:04loved it we had a standing ovation every night and uh wow and the tours it's nearly sold out as
29:10we speak
29:11so it's it's you know it's going really really well so it's about the energy that you get from people
29:15isn't it one of the final shows that we did on this last big band swing tour was the royal
29:20albert hall
29:20yeah oh and the acoustics they're amazing aren't they it's incredible and i've seen sinatra there i saw
29:26tony bennett's last ever show there didn't you meet frank sinatra i did when i was 17. so i met
29:30him
29:31i was 17. met tony bennett jack jones andy williams oh yeah oh i'd love to go back and spend
29:37the night
29:37in vegas with you it would be lovely with a rat pack why do you invite me you can invite
29:42me tone
29:43i'll be there straight away oh i haven't turned okay let me let me get this on right there you
29:48go
29:49that's it beautiful but uh no so i'm i'm really happy doing what i do
29:54you you're also the leader you're the front man it takes something to be the front man
29:58or did you just have a great voice uh i had a lot of fun yeah i was a bit
30:03of yeah i was a bit of i
30:04was a bit loud to say the least yeah but um yeah and we formed the band had various different
30:10you know
30:10sort of lineups and stuff to begin with uh well a couple of different lineups but it was it was
30:15good
30:15fun who decided on the outfits does everybody have their own style or do you say no this is what
30:21we're
30:21going to do well that was decided primarily by um by what was happening in the clubs in those days
30:28i'm going to put the garlic yeah put the garlic in there and put the asparagus in there we've got
30:33the tips with all those bits all that can go in yeah that's a good idea cheers mate and um
30:39yeah so we
30:40would basically just being guided by what was going on in the clubs in london do you miss those days
30:47then
30:47the way you're talking about it sympathetically do you kind of uh i don't say i miss them because
30:53they were just different times i i think possibly though as you get older you get more nostalgic
30:58yeah i mean i look back at um i mean my kids are now five beautiful kids ranging from 42
31:04to 14
31:05and i look back at some of the pictures when they were kids and yeah and it it's just like
31:09that
31:10it's gone i know i know it's a weird one it's a weird one that's concerned they don't see you
31:14as a
31:14superstar you are just dad oh i'm just embarrassing honestly they couldn't give two hoots as two hours
31:20oh brilliant which is to be honest yeah i like it that way so i'll put a bit of chili
31:25in there now
31:26oh or should we get them what about that chili okay oh you're on the first chili excuse me really
31:32so i'll chop it up for you just go on then go on then okay yeah just look at that
31:36look see
31:37i wish i could do that then you can oh this is going to be hot is that going to
31:42be a hot
31:42well i'll take take a bit out if you want no throw it all in
31:49add a little bit of hadley's spice in there oh beautiful did you eat that one i'm just had to
31:55lick me fingers no well i'll tell you what i've got to say i'm made up with this i think
32:00it's lovely
32:01i think the simplicity of you just putting the courgettes in there and it's got about half a
32:06minute to go half a minute to go well that's a minute well that's nearly ready yeah yeah and
32:10we can use some of the water from there a bit of a little bit in there yeah season it
32:15up and
32:16uh we'll be ready to go i'd like to grate some of this parmesan for you if you could make
32:20that yeah
32:21really good no problem at all all right then so uh okay we've got the christmas due after that
32:26is it is that what you do do you just look at three four months five six months ahead or
32:32do you
32:32look at years ahead for bookings you normally look at the next year ahead we've got gigs coming in for
32:36them which is fantastic um and a place that i always love touring is america okay the american
32:43people are fantastic and you go over there and they're one of the most appreciative audiences if
32:48you're good yeah they will holler and they will whoop and woo yeah man and they will like you know
32:53they'll be there for you completely and so i really do love an american audience so if we can
32:59get there next year that'll be fantastic it'll be really really good oh we need a bit of that water
33:04don't we oh you just pour the pasta in here okay we'll do that that's it right there you go
33:09straight
33:10in there beautiful i mean you could you could put a bit of half a tin of tomatoes in there
33:17as well
33:17make it a bit sort of more tomatoey but it's just really fresh and what about herbs do you go
33:24grow
33:24herbs in the garden yes basil's an easy one to grow mint's a really good one to go um rosemary
33:32rosemary just grows like billy and whoever billy is do you want to just tear that in there yeah yeah
33:38yeah just tear that off and uh so that that's um yeah rosemary's got a rose visit uh that's such
33:44a
33:44when you do lamb and stuff like that and i'm gonna i'm gonna build um well i'm not gonna build
33:49but i'm
33:49gonna put in in a a pizza oven oh yeah and when i go to italy sometimes i get invited
33:55to people's
33:55houses and they'll sometimes do a whole leg of lamb in the pizza oven with little tiny rosemary
34:02encrusted potatoes yeah fantastic and of course the sun the sun is shining and what one do you prefer
34:08any one you want yeah just put it in there oh a bit more there shall i a bit more
34:13yeah go on there
34:14yeah you're gonna throw it in a little bit of pipe a bit more that's it that's perfect fantastic and
34:19a
34:20bit of parmesan on top parmesan would be brilliant love parmesan beautiful yeah just to finish off a
34:26bit of pepper a little bit of pepper see i'm a pepper i'm a pepper and chili freak so yeah
34:30really like
34:31yeah i mean like to be honest i overload it yeah well there's nothing wrong with overloading that that could
34:36be really hot i think that's gonna be spicy it doesn't matter though doesn't it it's a whole
34:40chili in there no i don't it's only being new isn't it right there you go tony hadley's special pasta
34:49beautiful beautiful this looks just great thank you so so much let's dig in come on it's not high-end
34:55cooking but it's actually it's it but it's fresh and it's from the garden and it's i don't know
35:02there's something about it we we loved it uh as a family and stuff simple and fresh and it just
35:07works i just i i i really like it it's got that it's good too garlic and chilies in there
35:12if you
35:12like i could go as far as saying a bit of asparagus gold i had to get that in i'm
35:19sorry i'm sorry i'd like
35:21to get that in that's all right brilliant thank you so much mate brilliant good luck with the tour and
35:25everything brilliant thank you you'd have to come along i'd like a bit of a bit of swing yeah
35:29absolutely yeah we're gonna take a break now and when we come back i'll be making a cake using garden
35:37produce welcome back today has been a toast to the wonderful produce of our homegrown vegetable garden
36:04but now it's time for something a little bit different my courgette orange and thyme cake
36:11it's moist is delicious and perfect for afternoon tea
36:16now what i'd like to do is just take the raw courgette yeah literally the raw courgette um grate that
36:24straight into my sieve here so i want to try and extract as much water as possible
36:34you don't need to go to the gym this morning do you hey just grate your courgette
36:39just leave that to one side we'll give that a bit of a squeeze in a moment and next up
36:43is the dry
36:44ingredients i've got self-raising flour there i've got a bit of uh baking powder just a small amount of
36:50baking powder that's going in there okay and on top of that some fresh thyme leaves ah did you love
36:58growing thyme in the garden one of the reasons it's so easy isn't it you put it in the ground
37:02just
37:02forget about it plenty time in the chicken and everything man put in the time and the flavor
37:10just good god i miss my mum i just miss that lovely laughter and everything anyway let's crack on what
37:21about the uh creaminess now or the sweetness we should say so of course we are talking about soft
37:29brown sugar here that's it and uh my eggs whoo yeah why try it in there that's it all right
37:41lovely a bit of
37:42orange now orange zest
37:49like a little bit of orange in my cake oh yeah and then i can watch it bake now that's
38:00it and if you
38:00notice look at that look at that skin of the orange there i've not gone down to that white piff
38:06there i'm
38:06just using the orange skin there with all the lovely oils and flavor real intensity in there all right
38:14and of course we need the juice too so let's just cut that in half
38:22oh
38:22oh look at that just squeeze that out and then we can add that to our sugar and eggs
38:36and you know you're going to get a wonderful citrusy orange citrusy flavor going right for your cake
38:44really lovely yeah boy juice it up yeah yeah yeah man there you go beautiful not finished yet
38:56and we're not using any butter you know notice no butter no margarine we're using sunflower oil there
39:03you go that's it take that out and uh finally my poppy seeds here ah beautiful now that is going
39:16to add
39:17loads of flavor a little bit of crunch to it too and this take your whisk and just whisk that
39:26combining that together you can use electric if you want or you can invite me around and i'll whisk it
39:31for
39:35you
39:37and then in with the flour
39:43lovely now if you're a cake baker you'll know that uh this method is a lot wetter than doing it
39:50the other way but i'll tell you what the end result is absolutely delicious blend that together
39:57and of course we're going to squeeze out the excess water here in our courgettes so just get your hands
40:03in there and uh give that a little bit of a squeeze oh can you see that coming out oh
40:08yeah
40:12straight in look at that that's the courgettes that's going to keep your cake lovely and moist and
40:18of course with it being courgettes it's got a lovely delicate flavor so all of that do you see how
40:24much
40:24of that we've extracted out look at that all of that's come out all right
40:33and that is our mix beautiful just fold that around like that and that's it look at that
40:44you can see i've lined my tin here i've lined my tin and what i'm going to do is take
40:50that
40:51and pour that mixture look how loose that is
40:56that's it oh
40:59isn't it lovely when you use one of these spatulas and you can take every bit of that lovely cake
41:06mixture
41:06out there you go beautiful now i know this looks a bit wet and runny now but i promise you
41:17when that comes out of the oven it'll be the most delicious moist afternoon tea cake
41:21you've ever tried oh let's pop it in the oven that's 160 for about an hour till it's risen and
41:28golden and you put a skewer in and it comes out lovely and clean hey now look at this this
41:41is my
41:41gorgeous cake i've taken out the oven now it's been out for nearly an hour it's cooled down put it
41:46onto
41:47a wire rack and taken it out of the tin look at that absolutely perfect but now for that lovely
41:55frosting to go on the top there butter it's going to beat that up
42:03you want to get that nice and soft
42:10and when you get to that stage here we are you can see beautiful and buttery then i can start
42:19to add
42:19my sweetness which comes in the form of icing sugar and there's quite a quantity of icing sugar there
42:27okay with it gradually starting to add some of our sugar nice and slowly
42:35nice and slowly you don't want a bit lumps falling everywhere more importantly you don't
42:41i think sugar you're flying all over the place
42:48lovely incorporate all of your icing sugar and looks quite a large amount i'll tell you what
42:55it is a lovely creamy sugary frosting to go on top of our cake
43:02now you just keep beating that till it's well incorporated
43:08okay do you know when i was younger my mother used to bake cakes and stuff like that i'd just
43:14hang
43:14around hang around for that wooden spoon so i could lick all that lovely cake mixture off it remember
43:21those moments absolutely fantastic i suppose that really might have been when i started falling in
43:27love with the old food you know just seeing mum bake things and then the tasting of it and the
43:34sharing
43:34of it and people going oh it's so good that gives you a real buzz and uh doesn't matter what
43:39you're
43:40doing if you cook something for friends or people you love the buzz the feeling that you get is just
43:45fabulous cream cheese i'm just going to take that cream cheese and fold that in now all of that's going
43:51in
44:02and just fold that in for that rich indulgent frosting absolutely perfect here it is let's take our cake
44:12there it is okay
44:21oh it looks so elaborate now doesn't it it looks like oh yeah ains uh as my old friend would
44:29say
44:30oh ains just slap it on me thighs
44:36lovely there you go smooth that over a little bit of orange zest on top of that looking good
44:47a touch of poppy seed
44:53and finally a few sprigs of fresh thyme making it look so so pretty that's it
45:01oh there we are that lovely there it is my courgette orange and thyme cake
45:15hey get the curl on darling yeah boy
45:21from the earthy celeriac steaks to walter's finest spuds and tony's veg patch pasta and of course my
45:29delicious courgette cake and a huge thank you to my guest today the legendary tony hadley yes tony
45:37he was gold
45:40thanks for joining us guys see you next time um put the kettle on you bet
45:50you
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