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Food is more than just sustenance.
It brings such joy,
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00:00:10,720 --> 00:00:15,320
and it has the power to make a real
difference every single day.
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00:00:15,320 --> 00:00:17,680
The recipes in Cook, Eat, Repeat,
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00:00:17,680 --> 00:00:21,480
are ones I return to
again and again.
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00:00:25,400 --> 00:00:29,440
They're all part of the rhythms
and rituals of my kitchen.
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00:00:29,440 --> 00:00:34,160
Food to brighten up
even the darkest day.
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00:00:34,160 --> 00:00:38,200
And luxuriate in my favourite
ingredients.
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00:00:38,200 --> 00:00:41,520
This is bowl food at its best.
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00:00:43,080 --> 00:00:47,480
In dishes that just say
"home" to me.
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00:00:47,480 --> 00:00:50,800
We all know that
cooking can be a balm
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00:00:50,800 --> 00:00:53,760
in troubled times, but more,
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00:00:53,760 --> 00:00:57,400
I believe that the kitchen can be
both a sanctuary
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00:00:57,400 --> 00:00:59,240
and a pleasure palace.
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00:00:59,240 --> 00:01:03,560
And that's something I am more than
happy to celebrate repeatedly.
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00:01:33,160 --> 00:01:38,440
Everyone needs a special occasion
cake and this one is mine.
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00:01:38,440 --> 00:01:40,200
And what I think is crucial
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00:01:40,200 --> 00:01:43,240
if you're going to rely on
something for every birthday
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00:01:43,240 --> 00:01:47,080
and other important celebration,
is that however spectacular it
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00:01:47,080 --> 00:01:52,920
tastes or looks, it must also be
stress free and simple to make.
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00:01:52,920 --> 00:01:57,720
And my chocolate peanut butter cake
fits the bill entirely.
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00:02:00,240 --> 00:02:03,800
Obviously, I need to make
the cake part first
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00:02:03,800 --> 00:02:08,200
and this is an easy
melt in the pan number,
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00:02:08,200 --> 00:02:11,120
beginning with 200g of butter,
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00:02:11,120 --> 00:02:15,040
followed by 250mls of hot water.
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00:02:18,960 --> 00:02:22,040
Then I add 50g of cocoa,
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00:02:22,040 --> 00:02:25,040
125g of caster sugar
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00:02:25,040 --> 00:02:30,280
and 100g of soft dark
brown sugar.
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00:02:30,280 --> 00:02:36,120
I gently whisk everything together
over very low heat until smooth.
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00:02:39,480 --> 00:02:44,560
Into this melted mixture I stir
in a couple of teaspoons of vanilla,
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00:02:44,560 --> 00:02:47,480
before taking the pan off the heat.
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00:03:04,600 --> 00:03:07,720
I beat together two large eggs,
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00:03:07,720 --> 00:03:11,120
then mix them
into the slightly cooled pan.
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00:03:13,080 --> 00:03:17,680
Then gradually whisk in the dry
ingredients until absorbed
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00:03:17,680 --> 00:03:21,240
and I have a gorgeous,
glossy batter.
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00:03:24,880 --> 00:03:28,480
I pour this into four shallow
tier cake tins
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and bake for seven minutes in a 180
degree centigrade oven, or 160 fan,
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00:03:34,560 --> 00:03:39,760
though you could simply divide the
mixture between two sandwich tins
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00:03:39,760 --> 00:03:42,120
and bake for 15 to 20 minutes.
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00:03:44,960 --> 00:03:48,320
Well, the cakes are made
and the icing is under way.
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00:03:48,320 --> 00:03:50,960
I've got 300g
of unsalted butter
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00:03:50,960 --> 00:03:55,960
and 400g of peanut butter
whirring away in here.
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00:03:55,960 --> 00:04:00,280
Now half a teaspoon
of fine sea salt.
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00:04:10,800 --> 00:04:13,240
And now two teaspoons of vanilla.
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00:04:21,160 --> 00:04:24,040
I'm ready to whisk in
the icing sugar now.
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00:04:24,040 --> 00:04:26,920
There's 600g of icing sugar there,
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00:04:26,920 --> 00:04:29,640
which I have sieved through
gritted teeth.
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00:04:29,640 --> 00:04:33,640
It's the only job
I hate in the kitchen.
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00:04:35,320 --> 00:04:38,680
There's a lot of sugar, a lot of
butter, a lot of peanut butter
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00:04:38,680 --> 00:04:42,920
but then I am creating
a beautiful monster.
50
00:04:45,920 --> 00:04:48,840
It looks quite thick
and condensed now,
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00:04:48,840 --> 00:04:52,200
but everything is going to change.
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00:05:00,160 --> 00:05:02,080
One at a time.
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00:05:04,200 --> 00:05:06,440
And what really makes a difference
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00:05:06,440 --> 00:05:10,720
is that now that all the cream
is added, I just stand back
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00:05:10,720 --> 00:05:14,760
and let it carry on whisking
for, hmm, about four minutes.
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00:05:18,640 --> 00:05:21,320
I love the colours of this cake.
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00:05:21,320 --> 00:05:22,960
So '70s.
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00:05:22,960 --> 00:05:28,720
Very Biba, actually,
with its golden beige and brown.
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00:05:31,440 --> 00:05:33,360
Now look at this,
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00:05:33,360 --> 00:05:36,600
so pale and creamy and voluminous.
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00:05:36,600 --> 00:05:39,360
Time to build my tower of cakes.
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I do have to say something,
which is when you make the four
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ultra-thin layers, you will think
something's gone wrong.
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00:05:47,160 --> 00:05:51,800
Look, these look thin
as a burnt pancake.
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00:05:51,800 --> 00:05:54,840
But that's what they're meant to
be like and when they're all
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00:05:54,840 --> 00:05:59,960
layered with the icing,
it will look absolutely perfect.
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00:06:01,960 --> 00:06:07,400
I'm not suggesting you get a ruler
out, but the idea is to dollop and
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00:06:07,400 --> 00:06:13,080
then spread a layer one centimetre
thick between all the cakes.
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00:06:15,280 --> 00:06:17,960
It doesn't matter
if it goes over the edges,
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00:06:17,960 --> 00:06:22,240
it'll just make it easier
to ice the sides later.
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00:06:27,040 --> 00:06:30,960
Don't be worried about running
out of icing. You won't.
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The third cake on top.
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00:06:41,600 --> 00:06:44,080
Be careful because they are tender.
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00:06:51,480 --> 00:06:55,560
So a centimetre on top as well
as in between each layer.
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00:07:02,240 --> 00:07:05,960
And then the serious
business of the sides.
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00:07:07,080 --> 00:07:10,040
But don't be daunted,
I always feel slightly
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00:07:10,040 --> 00:07:13,800
overwhelmed at the beginning
when I start on the sides.
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00:07:13,800 --> 00:07:17,320
By the end, I almost have
to have the cake
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00:07:17,320 --> 00:07:20,720
prised out of my hands
to make me stop.
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00:07:23,400 --> 00:07:25,320
It's so moussey,
81
00:07:25,320 --> 00:07:29,840
it almost looks like honeycomb
turned into buttercream.
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00:07:34,400 --> 00:07:37,960
I am such an impatient person,
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00:07:37,960 --> 00:07:41,800
but I rather love doing this.
I find it calming.
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00:07:41,800 --> 00:07:45,040
You just have to give
yourself up to it.
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00:07:45,040 --> 00:07:49,960
And remember, you're not
supplying a cake shop.
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00:07:56,320 --> 00:08:01,400
What I like about home cooking
is that you see the hand.
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00:08:02,640 --> 00:08:05,360
You can see that someone's...
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00:08:05,360 --> 00:08:09,880
..been trowelling their cake
for a long time.
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00:08:09,880 --> 00:08:11,080
Ah...
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00:08:12,600 --> 00:08:17,640
I could go on
smoothing for eternity,
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00:08:17,640 --> 00:08:20,120
but I must stop.
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00:08:20,120 --> 00:08:22,840
As Ruskin said,
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"A work of art is never finished,
it is merely abandoned."
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00:08:28,400 --> 00:08:31,160
So I will abandon it.
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00:08:31,160 --> 00:08:34,240
Well, maybe not quite because
whenever I've finished icing it,
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00:08:34,240 --> 00:08:37,720
I want to leave it smooth cos
I love it, it looks so beautiful.
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00:08:37,720 --> 00:08:40,560
But, really, this cake
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00:08:40,560 --> 00:08:44,160
is at its best with a little
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fine scattering of chopped,
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dry roasted peanuts.
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A teeny bit of crunch.
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# Take me in your arms
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# Hold me for a little while
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# Hey, baby... #
105
00:09:00,920 --> 00:09:04,760
You know, I make this cake
for celebrations,
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00:09:04,760 --> 00:09:08,200
but the act of making it
and decorating it
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feels like a celebration
to me in itself.
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00:09:12,040 --> 00:09:18,440
# Show a little
tenderness before you go
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# Please let me
feel your embrace once more
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# Take me in your arms
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00:09:24,920 --> 00:09:28,080
# Rock me, rock me a little while
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# Oh, darlin'
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# Rock me, rock me
a little while... #
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My spiced bulgur wheat
with roast vegetables
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is a supper I return to repeatedly
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and not just when I have vegan
friends over, by any means.
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It's perfect just as it is.
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00:09:48,480 --> 00:09:51,840
But I can't resist adding
my beetroot, chilli
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00:09:51,840 --> 00:09:57,560
and ginger sauce which, admittedly,
I can eat with everything.
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00:09:57,560 --> 00:10:01,440
This is such an easy-going menu.
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I cut up leeks and red peppers
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and drop them
into a smallish roasting tin
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and I douse with olive oil.
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00:10:15,920 --> 00:10:20,080
I sprinkle over fennel
and cumin seeds.
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Scatter generously
with sea salt flakes,
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and smoosh to mix.
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00:10:30,120 --> 00:10:33,520
Then I tumble in a small bowl
of cherry tomatoes.
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which flavours the juices later,
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00:10:39,960 --> 00:10:44,480
I pour in some orange juice
and a little cold water.
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00:10:47,040 --> 00:10:52,800
Then I give it all half an hour
in a 220 degree centigrade oven,
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or 200 degree with the fan on.
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00:11:00,280 --> 00:11:03,360
So, while the leeks, peppers
and tomatoes are in the oven,
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I'm getting on with the spiced
bulgur wheat,
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which partners it so exquisitely.
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00:11:09,880 --> 00:11:12,760
Bit of oil there - olive oil.
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00:11:12,760 --> 00:11:18,200
And just as I had orange juice
in with the vegetables,
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I'm grating the zest of an orange
into the oil.
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00:11:27,680 --> 00:11:29,520
And now wild garlic.
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00:11:30,800 --> 00:11:33,760
There has to be garlic in this
arrangement somewhere,
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00:11:33,760 --> 00:11:36,720
and I prefer to cook it with the
bulgur wheat.
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The oven's pretty hot,
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so grated garlic would burn easily.
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So here there is no chance of that.
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00:11:52,600 --> 00:11:55,400
I've got beautiful golden oil now.
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00:11:59,120 --> 00:12:01,600
I chopped the stalks,
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the tender stalks from a small
bunch of coriander.
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00:12:06,280 --> 00:12:10,120
I mean, they have exactly the same
flavour as the leaves, of course.
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But now to the spices proper,
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And, just as in the oven,
a teaspoon of cumin seeds.
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00:12:39,240 --> 00:12:40,560
But I'm going a bit further.
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I want a teaspoon
of coriander seeds, too,
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and I love the pops of kind of
citrusy pepperiness they give.
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Finally, before the bulgur
wheat goes in the pan,
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just a little bit of dried
chilli flakes.
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This won't give heat, actually,
just spicy warmth.
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This smells so fabulous.
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Right, the bulgur wheat.
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I've got 200g here.
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And I'm adding 50g
of split red lentils
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because they add a certain
earthiness and texture.
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Let's rake them through.
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And in it goes.
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with the aromatic oil.
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And for this amount of bulgur wheat,
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I've got 375mls of cold water.
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You wouldn't think it was cold,
but the pan's hot.
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And, of course, I need salt.
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All I need to do now is wait for
this to come to the boil.
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Although I always eat the spiced
bulgur wheat
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and roast vegetables as a main
course,
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I have to say, it makes the most
glamorously practical side dish.
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I mean, you've got the starch
and vegetables in one,
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and all glowingly beautiful.
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Well, this comes to the boil
pretty fast.
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00:14:32,560 --> 00:14:36,880
just until the bulgur wheat and the
lentils absorb all the water.
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While I wait for the bulgur wheat,
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because they are destined for the
tray of roast vegetables.
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When the bulgur wheat's had
its time,
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I take the pan off the heat,
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00:15:02,200 --> 00:15:05,800
remove the lid, cover with a clean
tea towel,
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then clamp the lid back on and let
it stand.
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It's this that makes the bulgur
wheat light and fluffy.
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..and pop the tin back in the oven
for ten minutes or so.
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I promised you a sauce,
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and you'll soon see why indeed it's
known as pink sauce in my house.
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It's made with full fat
Greek yoghurt,
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its tangy coolness balanced with the
warmth of ginger and garlic
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and the heat of chilli.
189
00:15:51,400 --> 00:15:55,040
And you could equally well use
oat milk creme fraiche here.
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for a couple of hours
in a very hot oven and left to cool.
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I add this,
with its earthy sweetness,
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00:16:34,800 --> 00:16:36,720
The bulgur wheat's been steaming,
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00:16:36,720 --> 00:16:39,920
the roast vegetables have been
sitting out of the oven,
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so they're warm rather than piping
hot - just the way I like them.
195
00:16:43,880 --> 00:16:46,840
And I am ready to bring the two
together
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as they're meant to be.
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00:16:48,240 --> 00:16:54,400
So, first, I just want to fluff the
bulgur wheat up a bit with a fork.
198
00:17:05,640 --> 00:17:07,880
This is such a good-natured dish.
199
00:17:15,200 --> 00:17:19,240
and, in fact, I often cook this
when I'm feeding people
200
00:17:19,240 --> 00:17:21,960
I have learnt are not usually
punctual.
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Just going to spoon it gently
into the bowl.
202
00:17:39,160 --> 00:17:41,920
I'm going to add some of the roast
vegetables now.
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Not a lot - about a third of them.
204
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And stir them through the
bulgur wheat
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00:17:50,360 --> 00:17:52,200
so it's softly studded with them.
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Some coriander at this stage, too.
207
00:18:08,080 --> 00:18:10,360
And now the rest of the roast
vegetables
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I spoon succulently on top.
209
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Just a little glaze.
210
00:18:38,360 --> 00:18:42,160
This is a beautiful enough bowlful
just as it is,
211
00:18:42,160 --> 00:18:47,880
but I can't resist a pink squiggle
of the beetroot sauce.
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00:18:53,840 --> 00:18:55,280
Not too much.
213
00:18:58,320 --> 00:19:00,800
Final bit of coriander.
214
00:19:08,080 --> 00:19:12,760
You know, this is food to brighten
up even the darkest day.
215
00:19:29,360 --> 00:19:33,440
but I'm afraid, even though I know
this is a divisive ingredient,
216
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I exult in it.
217
00:19:40,960 --> 00:19:45,360
Right, I have given my liquorice box
a bit of an international refit.
218
00:19:45,360 --> 00:19:46,720
So, where shall we go first?
219
00:20:03,280 --> 00:20:07,080
a bit like, you know, salmiak -
and I love them.
220
00:20:07,080 --> 00:20:10,280
They do make my fillings
reverberate in my jaw
221
00:20:10,280 --> 00:20:11,720
as I eat them.
222
00:20:18,360 --> 00:20:20,280
I have to say,
223
00:20:20,280 --> 00:20:22,200
you need to be strong for these.
224
00:20:22,200 --> 00:20:24,760
They're called salty rock stars.
225
00:20:24,760 --> 00:20:27,800
And you've got to imagine
this is a guitar.
226
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That is the general idea.
227
00:20:29,840 --> 00:20:32,360
And they are corrosively salty,
228
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but on top of the salt on the
outside,
229
00:20:35,240 --> 00:20:40,040
there's a sort of, like, chilli
acidy sherbet.
230
00:20:41,320 --> 00:20:42,960
They're challenging.
231
00:20:44,240 --> 00:20:46,160
Now we're going to the Netherlands.
232
00:20:47,280 --> 00:20:51,320
These are little bonbons with a
light bit of salt and caramel.
233
00:20:51,320 --> 00:20:53,280
And obviously liquorice. Obviously.
234
00:20:54,880 --> 00:20:58,160
Oh, strange filing system,
but here we go -
235
00:20:58,160 --> 00:20:59,640
not to be eaten -
236
00:20:59,640 --> 00:21:02,400
some glossy black nail varnish,
name of Liquorice.
237
00:21:04,360 --> 00:21:09,320
And our final stop is Italy for some
extra strong pure liquorice pellets.
238
00:21:09,320 --> 00:21:12,160
Now, really, these should be
Spanish,
239
00:21:12,160 --> 00:21:14,400
because I'm using them to make a
sauce
240
00:21:14,400 --> 00:21:17,080
to go with a Basque burnt
cheesecake.
241
00:21:17,080 --> 00:21:20,600
Don't worry if you loathe liquorice
and love cheesecake,
242
00:21:20,600 --> 00:21:23,040
cos this cheesecake is just
gorgeous -
243
00:21:23,040 --> 00:21:24,560
beautiful, plain and simple.
244
00:21:24,560 --> 00:21:27,160
In fact, I always made it just
like that
245
00:21:33,280 --> 00:21:37,760
by the Basque chef Nieves Barragan
which was so fabulous,
246
00:21:37,760 --> 00:21:42,800
with the pale cheesecake, a black,
shiny liquorice sauce,
247
00:21:42,800 --> 00:21:45,560
so I begged her to tell me how she
made it
248
00:21:45,560 --> 00:21:47,640
and she was lovely enough
to tell me.
249
00:22:10,520 --> 00:22:15,160
I'm aiming for rustic
ramshackleness.
250
00:22:15,160 --> 00:22:17,040
But I do need to weigh it down...
251
00:22:18,600 --> 00:22:21,960
..while I actually get on with
the cheesecake.
252
00:22:24,520 --> 00:22:27,880
Unsurprisingly, we're starting
with cream cheese.
253
00:22:27,880 --> 00:22:29,480
Quite a lot of it.
254
00:22:29,480 --> 00:22:31,840
600g.
255
00:22:31,840 --> 00:22:35,480
And this is stood out of the fridge
for quite a time.
256
00:22:35,480 --> 00:22:39,600
This makes the crucial difference
with cheesecake.
257
00:22:39,600 --> 00:22:44,920
If you start off with it cold,
it never gets really smooth.
258
00:22:49,960 --> 00:22:53,040
And 175g of caster sugar.
259
00:22:53,040 --> 00:22:56,480
Just going to put it all in now
before I get a-whirring.
260
00:23:07,520 --> 00:23:11,480
I just want to mix these together
until they're really creamy.
261
00:23:14,640 --> 00:23:16,840
It's a very easy cheesecake to make.
262
00:23:16,840 --> 00:23:19,440
I mean, there is no base
263
00:23:19,440 --> 00:23:22,240
and everything just needs to be
mixed up and then baked.
264
00:23:26,960 --> 00:23:29,560
And into the soft cream cheese -
265
00:23:29,560 --> 00:23:31,240
three eggs.
266
00:23:31,240 --> 00:23:36,040
One at a time so that each egg is
incorporated into the mixture
267
00:23:36,040 --> 00:23:37,480
before I add the next one.
268
00:23:40,600 --> 00:23:41,760
Time for...
269
00:23:43,360 --> 00:23:44,880
..numero dos.
270
00:23:56,920 --> 00:24:00,760
And next some sour cream.
Quite a lot. 300mls.
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00:24:07,960 --> 00:24:11,360
This is like essence of cheesecake.
272
00:24:11,360 --> 00:24:13,640
All its purest tastes.
273
00:24:13,640 --> 00:24:15,560
No lemon, no vanilla.
274
00:24:18,200 --> 00:24:20,360
Quarter of a teaspoon of salt.
275
00:24:24,200 --> 00:24:27,720
And cornflour.
I'm going to turn this down a bit...
276
00:24:37,440 --> 00:24:39,040
Add gradually.
277
00:24:48,560 --> 00:24:54,120
I just want to make sure that the
cornflour is completely absorbed.
278
00:24:56,200 --> 00:24:57,520
Which it is.
279
00:25:05,800 --> 00:25:07,880
Get out my placeholder.
280
00:25:07,880 --> 00:25:11,680
See, look - it's lying down now
and all those creases
281
00:25:11,680 --> 00:25:17,440
look rather wonderful when it's
unwrapped at the end.
282
00:25:21,160 --> 00:25:23,320
A final fold by hand.
283
00:25:25,040 --> 00:25:28,080
And as pale as the mixture is now,
284
00:25:28,080 --> 00:25:31,120
when it's ready and it's been in the
oven for 50 minutes,
285
00:25:36,440 --> 00:25:40,320
it's going to be burnished on top,
brown in parts.
286
00:25:40,320 --> 00:25:42,120
Well, it is a burnt cheesecake.
287
00:25:42,120 --> 00:25:46,120
But it is very jiggly underneath.
288
00:25:46,120 --> 00:25:49,160
Just have to trust me when I say
it's ready.
289
00:25:49,160 --> 00:25:53,200
Because it will carry on cooking as
it cools.
290
00:25:53,200 --> 00:25:55,720
But it's meant to be soft set.
291
00:25:55,720 --> 00:25:57,680
That's part of its lusciousness.
292
00:26:04,240 --> 00:26:08,920
I need to give it five firm raps on
the kitchen counter
293
00:26:08,920 --> 00:26:12,480
to get rid of any air bubbles.
So here goes...
294
00:26:24,760 --> 00:26:27,200
It's just out of the oven.
Still hot.
295
00:26:27,200 --> 00:26:32,120
And you can see it's risen rather
like a dense souffle.
296
00:26:32,120 --> 00:26:36,040
It will fall as it cools.
As it's supposed to.
297
00:26:36,040 --> 00:26:39,360
And look - underneath that
tortoiseshell top,
298
00:26:39,360 --> 00:26:42,600
it's still wiggly and wibbly.
299
00:26:44,040 --> 00:26:45,400
Perfect!
300
00:26:47,240 --> 00:26:49,560
Now for the liquorice sauce.
301
00:26:49,560 --> 00:26:53,360
I start off with 300mls
of water in a pan
302
00:26:53,360 --> 00:26:56,640
and I add 90g of caster sugar.
303
00:27:04,280 --> 00:27:06,480
until reduced by half.
304
00:27:07,840 --> 00:27:12,880
At which point I pour the sticky
dark syrup into a heatproof jug.
305
00:27:14,680 --> 00:27:16,880
I live for salty liquorice,
306
00:27:16,880 --> 00:27:19,800
so I stir in salt before leaving
the sauce
307
00:27:19,800 --> 00:27:21,600
to get properly cold.
308
00:27:23,120 --> 00:27:26,520
Gently lift the cool cheesecake out
of the tin,
309
00:27:26,520 --> 00:27:28,760
then peel back the paper,
310
00:27:28,760 --> 00:27:33,040
flatten it,
and cut into luscious slices.
311
00:27:33,040 --> 00:27:37,240
# Whoa! I feel good
312
00:27:37,240 --> 00:27:40,560
# I knew that I would now
313
00:27:40,560 --> 00:27:44,080
# I feel good
314
00:27:44,080 --> 00:27:47,800
# I knew that I would now
315
00:27:47,800 --> 00:27:49,720
# So good
316
00:27:52,400 --> 00:27:57,200
This is just gorgeous with
blackberries on the side.
317
00:27:57,200 --> 00:28:00,720
# Like sugar and spice
318
00:28:00,720 --> 00:28:04,040
# I feel nice
319
00:28:04,040 --> 00:28:06,080
# Like sugar and spice
320
00:28:07,840 --> 00:28:09,640
# So nice
321
00:28:09,640 --> 00:28:11,560
# So nice... #
322
00:28:11,560 --> 00:28:16,680
And now, all that remains
is for me to enjoy a moment
323
00:28:16,680 --> 00:28:21,240
of silent communion with my
liquorice-laced cheesecake.
324
00:28:21,240 --> 00:28:22,760
# So good
325
00:28:22,760 --> 00:28:24,280
# So good
326
00:28:24,280 --> 00:28:25,800
# I got you. #
327
00:28:31,360 --> 00:28:32,440
Hey!
24422
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