Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:06,080 --> 00:00:09,680
There is one special place
where I worked as a young chef
2
00:00:09,680 --> 00:00:12,120
that has remained
close to my heart...
3
00:00:12,120 --> 00:00:15,280
Didn't think I'd come to France
and find the Barnsley chop.
4
00:00:15,280 --> 00:00:19,480
..and one region in particular
that is full of passionate producers
5
00:00:19,480 --> 00:00:21,240
and incredible ingredients.
6
00:00:21,240 --> 00:00:22,960
This is Provence.
7
00:00:22,960 --> 00:00:25,440
We are going to be
discovering the secrets
8
00:00:25,440 --> 00:00:28,600
of the very best
and simplest French cooking.
9
00:00:28,600 --> 00:00:30,960
That is a discovery.
10
00:00:28,600 --> 00:00:30,960
LAURENE LAUGHS
11
00:00:30,960 --> 00:00:33,040
Nice and easy, simple dinner for one.
12
00:00:33,040 --> 00:00:36,160
I'll be sharing tips, tricks
and techniques...
13
00:00:36,160 --> 00:00:38,000
We've got flavours of Provence.
14
00:00:38,000 --> 00:00:39,680
There's sunshine for you.
15
00:00:39,680 --> 00:00:43,080
..and enjoying a bit of
friendly rivalry along the way...
16
00:00:43,080 --> 00:00:44,160
That was close!
17
00:00:44,160 --> 00:00:46,480
I'm a little nervous.
18
00:00:44,160 --> 00:00:46,480
THEY LAUGH
19
00:00:46,480 --> 00:00:48,400
I knew I wouldn't be able to
fool them.
20
00:00:48,400 --> 00:00:50,600
Yes.
21
00:00:48,400 --> 00:00:50,600
ALL LAUGH
22
00:00:50,600 --> 00:00:55,000
..all in the name of bringing you
a simple taste of Provence.
23
00:01:06,680 --> 00:01:09,000
When in France, it's very easy
24
00:01:09,000 --> 00:01:11,720
to focus on
the savoury food offerings.
25
00:01:11,720 --> 00:01:14,960
Bonjour. Marcus! Bonjour! Ca va?
26
00:01:14,960 --> 00:01:19,520
Not surprising
with all the incredible meat, fish,
27
00:01:19,520 --> 00:01:22,080
veg and cheese in such abundance.
28
00:01:22,080 --> 00:01:23,520
Wow, wow, wow.
29
00:01:23,520 --> 00:01:25,720
But today, I've come
to the market to discover
30
00:01:25,720 --> 00:01:28,280
what simple sweet treats
are on offer...
31
00:01:28,280 --> 00:01:29,480
Bonjour, madame.
32
00:01:29,480 --> 00:01:32,960
..and temptation
isn't in short supply.
33
00:01:32,960 --> 00:01:34,800
This was one of my weaknesses
34
00:01:34,800 --> 00:01:36,880
when I worked in Paris
for a short period of time.
35
00:01:36,880 --> 00:01:40,800
I could never walk past a patissier
without looking or buying.
36
00:01:40,800 --> 00:01:42,920
One of my favourites
was a mille-feuille.
37
00:01:44,720 --> 00:01:47,520
While the pastries bring back
fond memories,
38
00:01:47,520 --> 00:01:50,680
something equally as nostalgic
has caught my eye.
39
00:01:50,680 --> 00:01:52,600
Bonjour. Bonjour. Hello, Marcus.
40
00:01:52,600 --> 00:01:54,600
Wow.
41
00:01:52,600 --> 00:01:54,600
HE LAUGHS
42
00:01:54,600 --> 00:01:57,480
Maybe do you want try some nougat?
I will try some.
43
00:01:59,040 --> 00:02:01,080
Mm. Very nice.
44
00:02:02,200 --> 00:02:04,640
The reason why I'm smiling is because
45
00:02:04,640 --> 00:02:08,280
my mum always used to buy this,
only at Christmas.
46
00:02:08,280 --> 00:02:10,640
Yes. And she used to have it
all on the table.
47
00:02:10,640 --> 00:02:13,040
But whenever you used to chew it,
it used to stick your teeth together.
48
00:02:13,040 --> 00:02:14,560
You couldn't really eat it.
49
00:02:14,560 --> 00:02:16,840
But this is sort of delicious
because it melts in the mouth.
50
00:02:16,840 --> 00:02:19,760
It's not the memory
that I had before.
51
00:02:19,760 --> 00:02:23,560
Nougat has been popular in southern
Europe since the Middle Ages.
52
00:02:23,560 --> 00:02:27,200
It's made with beaten egg whites
and sugar or honey,
53
00:02:27,200 --> 00:02:31,160
flavoured with regional ingredients
like candied fruits or roasted nuts.
54
00:02:31,160 --> 00:02:33,040
Almond and pistachio.
Are they from Provence?
55
00:02:33,040 --> 00:02:36,040
Local product. Really? Yes. Ah!
56
00:02:36,040 --> 00:02:37,760
Almonds from this region.
57
00:02:37,760 --> 00:02:40,480
Right, I did not know
they grew almonds in Provence.
58
00:02:40,480 --> 00:02:42,800
Merci, madame.
Have a nice day. Merci.
59
00:02:46,280 --> 00:02:48,000
Bonjour, monsieur. Bonjour.
60
00:02:48,000 --> 00:02:50,000
Lavender. It's my favourite.
61
00:02:51,400 --> 00:02:53,600
Wow. It's beautiful.
62
00:02:53,600 --> 00:02:56,000
TOMMY SPEAKS FRENCH
63
00:02:59,200 --> 00:03:01,480
Like aftershave. Ah!
64
00:03:01,480 --> 00:03:03,880
BOTH LAUGH
65
00:03:03,880 --> 00:03:05,200
That's lavender.
66
00:03:05,200 --> 00:03:07,360
That is my favourite flower
and one of my favourite herbs,
67
00:03:07,360 --> 00:03:10,480
and I always try and incorporate it
somewhere into my cookery.
68
00:03:10,480 --> 00:03:13,800
But what I've never, ever done is
I've never rubbed it in my hands
69
00:03:13,800 --> 00:03:16,800
and made my beard smell delicious.
70
00:03:16,800 --> 00:03:18,480
MARCUS AND TOMMY LAUGH
71
00:03:18,480 --> 00:03:20,360
Now, there's a first!
72
00:03:20,360 --> 00:03:22,520
A lavender-scented beard.
73
00:03:23,720 --> 00:03:25,200
Very nice.
74
00:03:27,800 --> 00:03:30,240
That's given me just
the inspiration I need
75
00:03:30,240 --> 00:03:33,040
to create
the ultimate simple sweet treat...
76
00:03:34,200 --> 00:03:37,400
..and this is about
as quick and as easy as it gets.
77
00:03:39,760 --> 00:03:42,960
I'm going to show you
how to use lavender
78
00:03:42,960 --> 00:03:46,640
so that you can bring a little bit
of Provence into your cooking.
79
00:03:46,640 --> 00:03:48,240
It's as simple as this.
80
00:03:48,240 --> 00:03:50,320
We've all got this at home
in our cupboard -
81
00:03:50,320 --> 00:03:52,000
sugar, any white sugar.
82
00:03:52,000 --> 00:03:53,440
Pour it in a bowl.
83
00:03:55,040 --> 00:03:57,480
I'm just breaking the flower into it.
84
00:03:57,480 --> 00:04:00,160
I'm just slightly crushing it
between my finger and thumb.
85
00:04:01,680 --> 00:04:05,000
When you put a dry herb into sugar
86
00:04:05,000 --> 00:04:07,040
and you just leave it
sitting for a while,
87
00:04:07,040 --> 00:04:09,240
the lovely aroma of the flower...
88
00:04:10,320 --> 00:04:12,200
..is absorbed into the sugar.
89
00:04:13,200 --> 00:04:15,280
Whenever we're using vanilla seeds,
90
00:04:15,280 --> 00:04:18,040
we cut the vanilla pod in half,
we take out the seeds.
91
00:04:18,040 --> 00:04:19,480
What do you do with the vanilla pod?
92
00:04:19,480 --> 00:04:21,200
Well, you certainly don't
throw it away.
93
00:04:21,200 --> 00:04:25,240
You put it into sugar and the vanilla
infuses its flavour into the sugar.
94
00:04:25,240 --> 00:04:27,960
Well, the lavender's just the same.
95
00:04:27,960 --> 00:04:32,160
The good thing about using lavender
in your sugar versus a vanilla pod
96
00:04:32,160 --> 00:04:35,560
is this is so much cheaper.
97
00:04:35,560 --> 00:04:38,040
It's a fraction
of the cost of vanilla.
98
00:04:39,400 --> 00:04:42,800
Where are you going to use it? Well,
actually, wherever you use sugar -
99
00:04:42,800 --> 00:04:45,440
your pastry,
you can put it in your tea,
100
00:04:45,440 --> 00:04:48,680
you can put it into your sponge,
you can put it in your scone mix.
101
00:04:48,680 --> 00:04:50,400
Or is it "scon"?
102
00:04:50,400 --> 00:04:52,120
I say "scon".
103
00:04:52,120 --> 00:04:53,720
Some say "scone".
104
00:04:53,720 --> 00:04:56,760
The speckles of the lavender
will be in your pastry.
105
00:04:56,760 --> 00:04:58,120
In fact, do you know what?
106
00:04:58,120 --> 00:05:01,400
It'll just bring a little bit of
Provence into your baking.
107
00:05:01,400 --> 00:05:05,240
I'm going to have to stop
before I go too far
108
00:05:05,240 --> 00:05:08,240
and it becomes lavender
with a bit of sugar.
109
00:05:08,240 --> 00:05:10,040
And I'm going to get it
back into my jar.
110
00:05:11,000 --> 00:05:14,360
This probably has to be
one of the easiest ways to elevate
111
00:05:14,360 --> 00:05:17,360
one of the cheapest ingredients
we all have in our store cupboard.
112
00:05:19,800 --> 00:05:22,640
And there we go.
It's as simple as that.
113
00:05:22,640 --> 00:05:24,360
Lavender sugar.
114
00:05:24,360 --> 00:05:26,120
Provencal style.
115
00:05:27,560 --> 00:05:30,880
It's a lovely and economical
home-made treat,
116
00:05:30,880 --> 00:05:33,560
and the perfect gift
to take to my neighbour Emilee,
117
00:05:33,560 --> 00:05:37,360
who's a font of knowledge when it
comes to traditional local dishes.
118
00:05:38,960 --> 00:05:43,040
And in my hunt for the ultimate
authentic Provencal sweet,
119
00:05:43,040 --> 00:05:46,200
she's invited me to cook
quince with her.
120
00:05:46,200 --> 00:05:48,320
Hi, Emilee. Hi, Marcus.
121
00:05:48,320 --> 00:05:50,520
Enchante. Hello. I've brought gifts.
122
00:05:50,520 --> 00:05:52,480
Oh, nice. My lavender sugar.
123
00:05:52,480 --> 00:05:53,960
Thank you.
124
00:05:53,960 --> 00:05:55,520
This is my quinces.
These look great.
125
00:05:55,520 --> 00:05:57,240
Yes, they're lovely. I love quince.
126
00:05:57,240 --> 00:05:59,120
I've got a small tree back home. OK.
127
00:05:59,120 --> 00:06:02,160
Small one,
and there's some fruit coming on.
128
00:06:02,160 --> 00:06:04,800
Quince can be traced back to
the ancient Greeks
129
00:06:04,800 --> 00:06:08,840
and, until the Middle Ages, were
more popular than apples or pears.
130
00:06:08,840 --> 00:06:10,560
But unlike those fruits,
131
00:06:10,560 --> 00:06:14,720
quince tastes so sour
you wouldn't want to eat one raw.
132
00:06:14,720 --> 00:06:18,360
They're hard to work with, they're
very hard to peel and to cut, so...
133
00:06:18,360 --> 00:06:21,160
Well, can I help while
you're doing that? Thank you.
134
00:06:21,160 --> 00:06:24,520
My mum and my grandmother used to
cook them a lot, but not any more.
135
00:06:24,520 --> 00:06:25,880
Ah, really? People get...
136
00:06:25,880 --> 00:06:28,360
You know, they're hard to work with,
so... How difficult are they?
137
00:06:28,360 --> 00:06:30,080
They are very difficult.
138
00:06:30,080 --> 00:06:33,080
But it's traditional to have paste
made out of quinces.
139
00:06:33,080 --> 00:06:34,560
You see that with the cheese.
140
00:06:34,560 --> 00:06:39,520
With cheese and also with 13
desserts that we serve in Provence.
141
00:06:39,520 --> 00:06:41,120
Ah! Which dessert?
142
00:06:41,120 --> 00:06:43,720
The 13 desserts. 13? 13 desserts.
What is that?
143
00:06:43,720 --> 00:06:45,600
They're not exactly cakes,
144
00:06:45,600 --> 00:06:48,600
but 13 desserts are dried fruits,
145
00:06:48,600 --> 00:06:52,800
like hazelnuts, walnuts
and raisins and dried figs.
146
00:06:52,800 --> 00:06:54,680
And we have a quince paste,
147
00:06:54,680 --> 00:06:59,360
so that's one of the 13 desserts
that you put on that platter.
148
00:06:59,360 --> 00:07:02,360
Quince paste may be
traditional in Provence,
149
00:07:02,360 --> 00:07:04,680
but it takes such
a long time to cook.
150
00:07:04,680 --> 00:07:07,800
I want to try something
much quicker and sweeter.
151
00:07:07,800 --> 00:07:10,520
And what I've come to do,
I'd like to try and make,
152
00:07:10,520 --> 00:07:13,080
is just like a compote
to have with breakfast.
153
00:07:13,080 --> 00:07:15,280
OK. I've never tried it,
so I thought I'd give it a go.
154
00:07:15,280 --> 00:07:17,800
Mm-hm, sure. You're very brave,
using a knife like that.
155
00:07:17,800 --> 00:07:19,760
BOTH LAUGH
156
00:07:19,760 --> 00:07:22,840
I want to start cooking. I'm going
to start making the compote.
157
00:07:22,840 --> 00:07:25,200
Right, let's get these in a pan.
158
00:07:25,200 --> 00:07:27,840
QUINCE SIZZLES
159
00:07:29,480 --> 00:07:31,480
Although sour,
160
00:07:31,480 --> 00:07:33,760
quince has a citrussy flavour
161
00:07:33,760 --> 00:07:35,880
which pairs well with spices.
162
00:07:35,880 --> 00:07:37,280
Cinnamon.
163
00:07:38,760 --> 00:07:40,240
Vanilla.
164
00:07:40,240 --> 00:07:42,440
That's good.
Cinnamon and vanilla, yeah.
165
00:07:42,440 --> 00:07:43,680
Mm-hm.
166
00:07:43,680 --> 00:07:45,640
And a touch of cardamom.
167
00:07:45,640 --> 00:07:47,280
Oh, the smell of cinnamon.
168
00:07:47,280 --> 00:07:48,920
Ah! It's incredible.
169
00:07:48,920 --> 00:07:51,200
Right. Let's turn this up.
170
00:07:52,640 --> 00:07:54,960
And now for the gift
I've brought along.
171
00:07:54,960 --> 00:07:57,520
This is the special stuff. Mm-hm.
This is the special stuff.
172
00:07:57,520 --> 00:08:01,480
Because the quince is so bitter,
it can take a lot of sugar.
173
00:08:01,480 --> 00:08:04,640
You know, you could say
I'm a little bit,
174
00:08:04,640 --> 00:08:06,280
slightly obsessed with lavender.
175
00:08:06,280 --> 00:08:09,160
Are you? Yeah, I put it
into lots of things. OK.
176
00:08:09,160 --> 00:08:12,760
Jam making, rubs, cakes -
177
00:08:12,760 --> 00:08:14,800
all sorts of things. Mm-hm.
178
00:08:16,040 --> 00:08:18,320
Next, in goes the water.
179
00:08:18,320 --> 00:08:20,880
I feel like I'm getting
a quince steam bath, facial.
180
00:08:20,880 --> 00:08:22,360
EMILEE CHUCKLES
181
00:08:22,360 --> 00:08:24,600
And as the sun starts to set on us,
182
00:08:24,600 --> 00:08:28,240
it just needs to cook for
about 20 minutes to soften the fruit.
183
00:08:28,240 --> 00:08:30,760
Do you know what
I should've brought with me?
184
00:08:30,760 --> 00:08:34,760
You know what the miners wear
when they wear a hat with a light on?
185
00:08:34,760 --> 00:08:36,800
That's what you and I should have.
EMILEE LAUGHS
186
00:08:36,800 --> 00:08:38,560
But look, look, look.
187
00:08:38,560 --> 00:08:40,360
Headlights. Headlights.
188
00:08:40,360 --> 00:08:43,520
Emilee knows all about
Provencal sweet treats,
189
00:08:43,520 --> 00:08:46,200
but what about one of our favourites?
190
00:08:46,200 --> 00:08:48,960
What do you think of
the British afternoon tea?
191
00:08:48,960 --> 00:08:50,800
Oh. I think it's great.
192
00:08:50,800 --> 00:08:52,360
Yes!
193
00:08:50,800 --> 00:08:52,360
HE LAUGHS
194
00:08:52,360 --> 00:08:53,840
I think it's fantastic.
195
00:08:53,840 --> 00:08:56,120
"Scon" or "scones"? Mm-hm, OK.
196
00:08:56,120 --> 00:08:59,400
I say "scon". OK.
The posh people say "scones". Really?
197
00:08:59,400 --> 00:09:00,920
Scones. OK!
198
00:09:00,920 --> 00:09:03,720
So, do you think this will go nicely
with the scones? I think...
199
00:09:03,720 --> 00:09:05,320
Yes, I would. So you say it posh.
200
00:09:05,320 --> 00:09:07,400
Scone. You said it
the posh way, didn't you?
201
00:09:07,400 --> 00:09:09,320
BOTH LAUGH
202
00:09:09,320 --> 00:09:12,040
And while we can just about see,
203
00:09:12,040 --> 00:09:14,280
our quince compote is ready.
204
00:09:16,120 --> 00:09:18,200
It's the perfect texture.
205
00:09:19,840 --> 00:09:22,440
It may not be
authentically Provencal,
206
00:09:22,440 --> 00:09:24,440
but perhaps a new classic.
207
00:09:24,440 --> 00:09:26,400
I think we've done a good job.
208
00:09:24,440 --> 00:09:26,400
EMILEE CHUCKLES
209
00:09:26,400 --> 00:09:29,400
I'm happy with that,
and it's something different.
210
00:09:31,160 --> 00:09:33,040
I think you can grab those
and we'll go in.
211
00:09:33,040 --> 00:09:34,920
I'll grab my sugar. Thank you.
212
00:09:34,920 --> 00:09:38,360
It's fantastic making
the quince compote, or trying to,
213
00:09:38,360 --> 00:09:39,760
you know, and it's really funny.
214
00:09:39,760 --> 00:09:42,320
I've done a lot of cooking in
the garden over the last few years
215
00:09:42,320 --> 00:09:43,480
and I absolutely adore it,
216
00:09:43,480 --> 00:09:46,960
but the sun sort of went down
a little bit quick on me there.
217
00:09:46,960 --> 00:09:49,560
Cooking in the dark -
that's a first for me.
218
00:09:49,560 --> 00:09:51,560
I think I need to speed up.
219
00:10:01,040 --> 00:10:03,000
Something else I discovered
220
00:10:03,000 --> 00:10:06,360
the locals like to use
in their sweet treats is almonds.
221
00:10:08,000 --> 00:10:10,720
Once grown
all across southern France,
222
00:10:10,720 --> 00:10:13,240
more profitable crops such as olives
223
00:10:13,240 --> 00:10:15,720
have seen almond trees
almost disappear
224
00:10:15,720 --> 00:10:17,760
from the Provencal landscape.
225
00:10:19,080 --> 00:10:22,920
Now, with only 12,000 acres
of almond orchards left,
226
00:10:22,920 --> 00:10:25,400
farms like L'Amandelier
are working hard
227
00:10:25,400 --> 00:10:27,600
to preserve the Provencal almond.
228
00:10:30,040 --> 00:10:32,560
My friend and local food guide,
Pascale,
229
00:10:32,560 --> 00:10:35,240
has invited me to meet the owner,
Geraldine,
230
00:10:35,240 --> 00:10:37,520
and help with the harvest...
231
00:10:37,520 --> 00:10:39,520
Aha.
232
00:10:39,520 --> 00:10:41,160
Here you are, I found you!
233
00:10:41,160 --> 00:10:43,640
Bonjour. Bonjour, Marcus. Geraldine.
234
00:10:43,640 --> 00:10:45,280
Enchante. Bonjour, Marcus.
235
00:10:45,280 --> 00:10:47,960
..although she didn't give me
the dress code memo!
236
00:10:47,960 --> 00:10:50,880
I have to say,
I feel slightly underdressed.
237
00:10:50,880 --> 00:10:52,440
You're very glamorous, both of you.
238
00:10:52,440 --> 00:10:55,120
Oh, well... For farmers.
239
00:10:52,440 --> 00:10:55,120
PASCALE LAUGHS
240
00:10:56,680 --> 00:10:59,000
My attire may not be as chic,
241
00:10:59,000 --> 00:11:01,280
but at least they've brought me
an accessory.
242
00:11:02,640 --> 00:11:05,360
You have to put your arms here.
243
00:11:05,360 --> 00:11:06,600
That's it. Bon.
244
00:11:06,600 --> 00:11:08,760
Voila. Parfait! OK, we're good?
245
00:11:08,760 --> 00:11:10,800
This feels very familiar.
246
00:11:08,760 --> 00:11:10,800
PASCALE LAUGHS
247
00:11:10,800 --> 00:11:12,920
Last time I was wearing one of
these, I was picking apples.
248
00:11:12,920 --> 00:11:14,600
Really? Yes, in England. Wow.
249
00:11:14,600 --> 00:11:16,160
Allez, Marcus.
It's almonds today. OK.
250
00:11:16,160 --> 00:11:18,400
It's just the almonds? Twist, yeah.
251
00:11:18,400 --> 00:11:20,440
Parfait. Tres bien.
252
00:11:21,800 --> 00:11:24,400
There's... There's quite a lot. Yeah.
253
00:11:24,400 --> 00:11:27,760
The bigger the almond,
the higher the price.
254
00:11:27,760 --> 00:11:29,560
Ah!
255
00:11:29,560 --> 00:11:31,240
These are quite big trees.
256
00:11:31,240 --> 00:11:32,560
How old is this tree?
257
00:11:32,560 --> 00:11:35,200
Cinq ans. Cinq ans?
Yeah, it's five years old.
258
00:11:35,200 --> 00:11:36,920
OK, so relatively quite new. Yes.
259
00:11:36,920 --> 00:11:39,840
Seems quite big, for five. Oui.
260
00:11:39,840 --> 00:11:41,720
They grow quickly.
261
00:11:41,720 --> 00:11:45,680
And almonds are the first tree
to bloom here in late February.
262
00:11:47,320 --> 00:11:49,760
The climate is really good here,
you see.
263
00:11:49,760 --> 00:11:53,360
It's why you don't find them
in northern region, for instance.
264
00:11:53,360 --> 00:11:55,920
Yes. Because of the frost.
265
00:11:55,920 --> 00:11:59,600
While the mild climate here
is perfect for growing almonds,
266
00:11:59,600 --> 00:12:04,720
nationwide demand outstrips anything
producers like Geraldine can supply.
267
00:12:04,720 --> 00:12:08,400
Only 5% are produced in France,
you know.
268
00:12:08,400 --> 00:12:11,200
So 5%? Yeah, only. Wow.
269
00:12:11,200 --> 00:12:13,080
Rest comes from... Somewhere else.
270
00:12:13,080 --> 00:12:15,640
Yeah, Spain mainly and then Italy,
so if you want to...
271
00:12:15,640 --> 00:12:17,360
Les Etats-Unis. Ah.
272
00:12:17,360 --> 00:12:19,400
And of course, the United States.
La Californie.
273
00:12:19,400 --> 00:12:22,280
You need to plant more trees.
Yes, we need to.
274
00:12:22,280 --> 00:12:24,520
We need more space.
275
00:12:22,280 --> 00:12:24,520
SHE LAUGHS
276
00:12:26,160 --> 00:12:27,960
What happens to this
once it's harvested?
277
00:12:27,960 --> 00:12:30,120
All sorts of things -
nougat, pastries.
278
00:12:30,120 --> 00:12:32,320
Snacking. Snacking, yeah.
279
00:12:32,320 --> 00:12:35,040
The patisserie, la restaurateur.
280
00:12:35,040 --> 00:12:37,600
The nougat, the calisson. Voila.
281
00:12:37,600 --> 00:12:39,240
I think back home in the UK,
282
00:12:39,240 --> 00:12:41,440
we need to up our game
with the use of almonds
283
00:12:41,440 --> 00:12:42,880
because we use them a little bit,
284
00:12:42,880 --> 00:12:44,600
but not as much as you do
here in France.
285
00:12:44,600 --> 00:12:49,320
Well... And each region may have
like a special cake
286
00:12:49,320 --> 00:12:52,120
or biscuit with almonds. Yeah.
287
00:12:52,120 --> 00:12:54,520
Locally, you have calisson,
288
00:12:54,520 --> 00:12:57,760
so a lot of these almonds
will go into calisson.
289
00:12:59,200 --> 00:13:02,200
Calisson are a very traditional
Provencal sweet,
290
00:13:02,200 --> 00:13:04,560
so could be just what
I'm looking for.
291
00:13:04,560 --> 00:13:06,160
Right, I've picked a few.
292
00:13:06,160 --> 00:13:07,600
Can I taste some?
293
00:13:07,600 --> 00:13:10,360
First of all, you have, er...
Oh, no way!
294
00:13:10,360 --> 00:13:12,200
You have the... No, no, no!
How do you do it?
295
00:13:12,200 --> 00:13:14,200
You have to do like
our grandparents used to do.
296
00:13:14,200 --> 00:13:15,800
Pick up two rocks. OK.
297
00:13:15,800 --> 00:13:18,520
Use one as a board.
298
00:13:18,520 --> 00:13:20,200
See? Perfect.
299
00:13:21,600 --> 00:13:23,640
Wow. There we go.
300
00:13:23,640 --> 00:13:26,560
Tres bien, chef! Superb.
301
00:13:23,640 --> 00:13:26,560
PASCALE LAUGHS
302
00:13:27,880 --> 00:13:30,640
Mm. They're beautiful
and white inside. Wow.
303
00:13:33,480 --> 00:13:35,400
Bon?
304
00:13:33,480 --> 00:13:35,400
SHE LAUGHS
305
00:13:35,400 --> 00:13:38,120
Oh, it's so fresh. It's perfect.
306
00:13:38,120 --> 00:13:40,920
Make sure you don't eat them all
before you cook them.
307
00:13:40,920 --> 00:13:43,160
THEY LAUGH
308
00:13:40,920 --> 00:13:43,160
Good point!
309
00:13:47,400 --> 00:13:51,000
There's nothing quite like
the taste of a fresh almond.
310
00:13:51,000 --> 00:13:52,520
It's absolutely delicious.
311
00:13:52,520 --> 00:13:55,400
It's delicate, it's mild,
and there's nothing better than that.
312
00:13:58,240 --> 00:14:00,000
The simplicity of the almond
313
00:14:00,000 --> 00:14:02,240
when you've just picked it off
the tree and you peel it yourself,
314
00:14:02,240 --> 00:14:05,200
it's actually quite special
and it's worth the effort.
315
00:14:14,760 --> 00:14:17,760
I'm searching for
the ultimate local sweet treat,
316
00:14:17,760 --> 00:14:20,440
and in Provence,
it doesn't get more traditional
317
00:14:20,440 --> 00:14:24,160
than the calisson that
Pascale and Geraldine told me about,
318
00:14:24,160 --> 00:14:26,800
which are a little bit like marzipan.
319
00:14:26,800 --> 00:14:28,880
They're produced all over the region,
320
00:14:28,880 --> 00:14:31,200
and in Saint Remy,
the Lilamand family
321
00:14:31,200 --> 00:14:34,880
have been making them
for over 150 years.
322
00:14:34,880 --> 00:14:38,920
I've been invited by
fifth-generation confectioner Pierre
323
00:14:38,920 --> 00:14:42,560
to discover what makes
this little almond sweet so special.
324
00:14:44,360 --> 00:14:47,080
Bonjour. Bonjour. Enchante.
325
00:14:47,080 --> 00:14:48,400
Wow.
326
00:14:48,400 --> 00:14:51,240
I've heard so much about calisson.
327
00:14:51,240 --> 00:14:55,040
Everybody talks about it
as the little petit four of Provence.
328
00:14:55,040 --> 00:14:56,520
I know all about the almonds,
329
00:14:56,520 --> 00:14:59,160
but I really would love to understand
how it's made.
330
00:14:59,160 --> 00:15:00,800
I want to know what the magic is.
331
00:15:00,800 --> 00:15:03,440
But before he reveals
the family secret,
332
00:15:03,440 --> 00:15:06,360
Pierre wants to test my palate.
333
00:15:06,360 --> 00:15:09,120
Can you tell me what is it inside?
334
00:15:09,120 --> 00:15:10,800
Ah! It's easy, it's easy!
335
00:15:10,800 --> 00:15:13,440
Is it? Is it? Oui. OK.
336
00:15:10,800 --> 00:15:13,440
THEY LAUGH
337
00:15:13,440 --> 00:15:15,800
I've only just got here, and already,
338
00:15:15,800 --> 00:15:18,200
my reputation as a chef
is on the line.
339
00:15:18,200 --> 00:15:20,400
Mm. Tastes good, huh?
340
00:15:20,400 --> 00:15:23,040
And I'm feeling the pressure
to get this right.
341
00:15:25,480 --> 00:15:28,080
Mm. Sugar? Sucre?
342
00:15:28,080 --> 00:15:29,560
C'est sucre. Yes.
343
00:15:29,560 --> 00:15:32,520
Almond? There's amande.
344
00:15:32,520 --> 00:15:34,480
Orange? Orange, yes.
345
00:15:34,480 --> 00:15:36,280
Ah, oui? Un petit peu. Yeah.
346
00:15:36,280 --> 00:15:37,600
Ah.
347
00:15:37,600 --> 00:15:39,280
So far, so good.
348
00:15:39,280 --> 00:15:42,280
One other important ingredient
is missing.
349
00:15:45,000 --> 00:15:48,200
Almond paste, or an almond essence?
350
00:15:48,200 --> 00:15:49,680
No? No.
351
00:15:49,680 --> 00:15:51,040
I'm stumped.
352
00:15:51,040 --> 00:15:53,240
Do you want us to help you? Yes.
353
00:15:53,240 --> 00:15:55,880
Candied, er...melon.
354
00:15:55,880 --> 00:15:57,720
Melon? Melon.
355
00:15:57,720 --> 00:15:59,040
Really? Really.
356
00:15:59,040 --> 00:16:02,600
It's not a combination
I would have expected.
357
00:16:02,600 --> 00:16:05,800
This is very delicate.
It's very, very nice. Superb.
358
00:16:05,800 --> 00:16:09,520
Pierre's family have also made
candied fruits for generations,
359
00:16:09,520 --> 00:16:13,680
so it's no wonder that's the secret
ingredient in their calisson.
360
00:16:13,680 --> 00:16:15,880
Is it a family recipe?
361
00:16:15,880 --> 00:16:19,040
It started in the 17th century
already, yeah. OK.
362
00:16:19,040 --> 00:16:22,160
And you will not find it
in Brittany or...
363
00:16:22,160 --> 00:16:24,760
It's really here in
the south of France in La Provence.
364
00:16:24,760 --> 00:16:27,840
C'est absolument regional.
Absolument regional. Very regional.
365
00:16:27,840 --> 00:16:29,640
So it's the recipe of Provence.
366
00:16:31,360 --> 00:16:36,200
The paste is made by crushing
all the ingredients in a huge vat.
367
00:16:36,200 --> 00:16:40,560
It's then baked and left to marinate
in melon syrup for 48 hours
368
00:16:40,560 --> 00:16:45,000
before being pressed into
a classic diamond calisson shape
369
00:16:45,000 --> 00:16:46,760
and iced.
370
00:16:54,040 --> 00:16:56,480
Wow. Wow. Beautiful.
371
00:16:56,480 --> 00:16:58,320
Perfect.
372
00:16:59,440 --> 00:17:01,080
Ah, wow.
373
00:17:01,080 --> 00:17:03,120
Would you like to try it?
374
00:17:03,120 --> 00:17:04,920
Really? Yeah. You sure?
375
00:17:04,920 --> 00:17:06,240
Uh, Marcus Calisson. OK.
376
00:17:06,240 --> 00:17:08,720
ALL LAUGH
377
00:17:06,240 --> 00:17:08,720
Yeah, I like that, I like that!
378
00:17:08,720 --> 00:17:10,560
They're letting me have a go...
379
00:17:11,760 --> 00:17:14,800
..but in my experience, these
things are easier said than done.
380
00:17:16,160 --> 00:17:18,240
She makes it look so easy.
381
00:17:18,240 --> 00:17:20,000
There's technique.
382
00:17:20,000 --> 00:17:22,720
I have to say
I'm feeling a little bit nervous.
383
00:17:22,720 --> 00:17:25,400
Me and the machines,
they don't normally go well.
384
00:17:26,400 --> 00:17:28,240
The shapes have already been cut,
385
00:17:28,240 --> 00:17:31,320
so my first job is to scrape off
the excess paste.
386
00:17:32,560 --> 00:17:34,320
PIERRE SPEAKS FRENCH
387
00:17:34,320 --> 00:17:35,760
And you clean it.
388
00:17:37,000 --> 00:17:38,680
Push on it, yeah.
389
00:17:38,680 --> 00:17:40,080
Great.
390
00:17:40,080 --> 00:17:42,200
OK. Ouais, OK. Perfect.
391
00:17:42,200 --> 00:17:45,080
Oof! Ah, ah!
392
00:17:42,200 --> 00:17:45,080
PIERRE SPEAKS FRENCH
393
00:17:45,080 --> 00:17:46,640
And now for the icing.
394
00:17:46,640 --> 00:17:49,200
Le glacage...
It's the most difficult part.
395
00:17:49,200 --> 00:17:50,480
Ouais. Yeah.
396
00:17:50,480 --> 00:17:52,120
The royal icing.
397
00:17:52,120 --> 00:17:54,160
Wow, this is going to be difficult.
398
00:17:54,160 --> 00:17:57,600
With everyone watching,
I really don't want to mess this up.
399
00:17:57,600 --> 00:17:58,880
Oh!
400
00:18:00,520 --> 00:18:02,000
Wow.
401
00:18:02,000 --> 00:18:03,920
Now I have a problem.
402
00:18:02,000 --> 00:18:03,920
LAUGHTER
403
00:18:03,920 --> 00:18:06,360
Er...help!
404
00:18:06,360 --> 00:18:07,520
Ah.
405
00:18:08,520 --> 00:18:10,280
MARCUS LAUGHS
406
00:18:11,720 --> 00:18:14,600
Not too... Not too much pressure.
Not too much pressure.
407
00:18:15,640 --> 00:18:17,320
HE EXHALES
408
00:18:17,320 --> 00:18:18,880
It's more professional. Oh!
409
00:18:18,880 --> 00:18:20,480
Merci!
410
00:18:18,880 --> 00:18:20,480
THEY LAUGH
411
00:18:20,480 --> 00:18:22,080
Oui, oui. That's not... That is...
412
00:18:22,080 --> 00:18:24,160
They look simple.
413
00:18:24,160 --> 00:18:27,240
It's one process and another
and another and another.
414
00:18:31,720 --> 00:18:34,520
But I can't let the machine
or a little bit of royal icing
415
00:18:34,520 --> 00:18:36,280
get the better of me.
416
00:18:39,480 --> 00:18:42,600
It's just like icing a cake.
417
00:18:42,600 --> 00:18:45,040
Well, 46 of them.
418
00:18:45,040 --> 00:18:46,760
Yeah. Ah, c'est bien.
419
00:18:46,760 --> 00:18:48,160
Perfect.
420
00:18:53,280 --> 00:18:54,840
Et voila.
421
00:18:53,280 --> 00:18:54,840
HE LAUGHS
422
00:18:54,840 --> 00:18:57,600
It's a bit thick, but for
the first time, it's very good.
423
00:18:57,600 --> 00:18:59,680
These are for me.
These are for me, OK?
424
00:18:59,680 --> 00:19:01,800
Yeah, Marcus Calisson!
425
00:18:59,680 --> 00:19:01,800
ALL LAUGH
426
00:19:01,800 --> 00:19:03,800
Not bad for the second time.
427
00:19:04,760 --> 00:19:07,360
Modern technology
isn't always my thing,
428
00:19:07,360 --> 00:19:09,280
but these machines have helped keep
429
00:19:09,280 --> 00:19:12,400
calisson production going
in the 21st century.
430
00:19:12,400 --> 00:19:13,960
Can I, please?
431
00:19:15,640 --> 00:19:17,080
Beautiful.
432
00:19:19,040 --> 00:19:20,400
Wow.
433
00:19:20,400 --> 00:19:22,920
When you bite, crunch,
434
00:19:22,920 --> 00:19:25,040
the beautiful texture of the almond,
435
00:19:25,040 --> 00:19:28,080
the syrup of the melon -
it's delicious.
436
00:19:28,080 --> 00:19:30,720
Oh, c'est parfait. Merci.
437
00:19:30,720 --> 00:19:33,240
My icing may not be up to scratch,
438
00:19:33,240 --> 00:19:36,320
but I'm not bad at quality control.
439
00:19:36,320 --> 00:19:38,560
Can I ask a question? Of course.
440
00:19:38,560 --> 00:19:41,760
Would you ever hire me to come
and work in this beautiful factory?
441
00:19:41,760 --> 00:19:43,360
Would you give me a job?
442
00:19:43,360 --> 00:19:44,840
Ah, uh, absolument.
443
00:19:44,840 --> 00:19:47,160
ALL LAUGH
444
00:19:47,160 --> 00:19:48,720
Thank goodness.
445
00:19:48,720 --> 00:19:51,200
Ah, OK, so I have a job? Employed?
Si tu veux.
446
00:19:51,200 --> 00:19:52,960
Perfect. If you want, if you want.
447
00:19:52,960 --> 00:19:54,800
OK. I'll see you tomorrow.
448
00:19:52,960 --> 00:19:54,800
PIERRE SPEAKS FRENCH
449
00:19:54,800 --> 00:19:57,440
ALL LAUGH
450
00:19:54,800 --> 00:19:57,440
Oh, just one more.
451
00:19:57,440 --> 00:19:59,280
With only a few ingredients
452
00:19:59,280 --> 00:20:03,040
and a traditional recipe
dating back to the 1600s,
453
00:20:03,040 --> 00:20:04,720
I think my mission to find
454
00:20:04,720 --> 00:20:08,120
the ultimate Provencal sweet treat
is complete.
455
00:20:08,120 --> 00:20:10,360
Delicious. Really good. Mm.
456
00:20:18,200 --> 00:20:20,480
I can't compete with the calisson,
457
00:20:20,480 --> 00:20:22,840
but I am inspired by those almonds
458
00:20:22,840 --> 00:20:26,720
and want to create something savoury
to balance out all the sweet.
459
00:20:27,720 --> 00:20:29,400
So I'm making a simple dish
460
00:20:29,400 --> 00:20:33,040
that not only uses almonds
in an exciting way,
461
00:20:33,040 --> 00:20:37,080
but also celebrates a vegetable
that we all know back home -
462
00:20:37,080 --> 00:20:41,040
cauliflower salad on a bed of
creamy almond hummus.
463
00:20:42,920 --> 00:20:45,440
Cauliflower - it's cheap,
it's cheerful -
464
00:20:45,440 --> 00:20:48,400
and I'm going to show you
two very interesting ways
465
00:20:48,400 --> 00:20:51,000
to elevate this humble vegetable.
466
00:20:51,000 --> 00:20:53,080
I'm going to do a little bit of
roasting and some pickling.
467
00:20:53,080 --> 00:20:54,680
Very, very simple.
468
00:20:54,680 --> 00:20:56,440
So...
469
00:20:57,960 --> 00:21:00,200
..just cut straight through.
470
00:21:00,200 --> 00:21:03,120
And I quite like serving
these inner leaves.
471
00:21:03,120 --> 00:21:05,920
They're absolutely delicious.
They're actually quite tender.
472
00:21:05,920 --> 00:21:08,000
Almost treat them like a salad leaf.
473
00:21:08,000 --> 00:21:09,760
I'm just going to cut those off.
474
00:21:09,760 --> 00:21:12,960
I'm going to reintroduce those
a little bit later.
475
00:21:12,960 --> 00:21:16,320
Also, one of the things we're doing
a lot more of is using the stem
476
00:21:16,320 --> 00:21:18,080
that wraps around the cauliflower.
477
00:21:18,080 --> 00:21:21,200
They're also good for using
in salads, great for grating.
478
00:21:21,200 --> 00:21:24,000
Almost, you can use those
like you would make a coleslaw.
479
00:21:24,000 --> 00:21:25,560
They're absolutely delicious.
480
00:21:25,560 --> 00:21:27,280
So, you don't need to
throw them away.
481
00:21:27,280 --> 00:21:29,160
Put those to one side.
482
00:21:29,160 --> 00:21:32,000
Then simply break the cauliflower
into florets.
483
00:21:33,120 --> 00:21:35,960
My memory of cauliflower
when I was growing up
484
00:21:35,960 --> 00:21:39,560
was of just overcooked cauliflower
485
00:21:39,560 --> 00:21:42,320
that smelt the kitchen out
a little bit.
486
00:21:42,320 --> 00:21:44,760
There was no vegetable -
487
00:21:44,760 --> 00:21:48,040
root vegetable or vegetables
growing above the ground
488
00:21:48,040 --> 00:21:52,360
that were never, ever allowed
to have any crunch or bite.
489
00:21:52,360 --> 00:21:55,000
Al dente was a word
that was forbidden
490
00:21:55,000 --> 00:21:56,680
in the Wareing household back home.
491
00:21:56,680 --> 00:21:58,520
But that was just the way
they did it in those days
492
00:21:58,520 --> 00:22:00,920
and, of course, as we progress,
493
00:22:00,920 --> 00:22:02,960
we change our recipes,
we do different things.
494
00:22:02,960 --> 00:22:04,560
So, I love roasted cauliflower.
495
00:22:04,560 --> 00:22:06,200
What I love about
roasted cauliflower,
496
00:22:06,200 --> 00:22:08,160
it just brings out
the nutty flavour in there.
497
00:22:08,160 --> 00:22:10,000
So, I've just taken off some florets
498
00:22:10,000 --> 00:22:13,400
and I just want to get some charring
onto some of these round ones,
499
00:22:13,400 --> 00:22:15,400
and I've cut some of them in half
500
00:22:15,400 --> 00:22:18,000
so I that I can get some
charring on the inside, too.
501
00:22:19,080 --> 00:22:22,240
What I'm going to do is just drizzle
a little bit of oil
502
00:22:22,240 --> 00:22:24,160
before it goes onto the grill.
503
00:22:25,160 --> 00:22:27,800
Season with salt, pepper
and some cumin seeds
504
00:22:27,800 --> 00:22:29,760
for a nutty, earthy flavour...
505
00:22:31,080 --> 00:22:34,200
..along with any fresh
or dried herbs you like.
506
00:22:34,200 --> 00:22:35,880
I'm using thyme.
507
00:22:35,880 --> 00:22:38,200
Give it all a toss and set aside.
508
00:22:39,480 --> 00:22:40,960
Got my pan on here.
509
00:22:40,960 --> 00:22:42,800
I'm just going to make
a little pickling liquid.
510
00:22:42,800 --> 00:22:44,920
A little bit of white wine vinegar.
511
00:22:44,920 --> 00:22:46,800
Couple of spoons of sugar.
512
00:22:48,920 --> 00:22:50,520
Remember, a pickling liquid
513
00:22:50,520 --> 00:22:51,880
is a sweet and sour -
514
00:22:51,880 --> 00:22:53,560
vinegar for your sour,
515
00:22:53,560 --> 00:22:55,680
sugar for your sweet.
516
00:22:55,680 --> 00:22:57,640
I'm just going to throw in
a few cloves.
517
00:22:58,920 --> 00:23:00,760
The most important thing about
the pickling liquid
518
00:23:00,760 --> 00:23:02,320
is bringing it up to the boil first
519
00:23:02,320 --> 00:23:04,440
before you put that
on top of your vegetables.
520
00:23:05,480 --> 00:23:08,520
Bring it up to the boil and
just give it a little bit of a taste.
521
00:23:09,640 --> 00:23:12,200
HE COUGHS
522
00:23:12,200 --> 00:23:14,400
Do you know what?
523
00:23:12,200 --> 00:23:14,400
COUGHING CONTINUES
524
00:23:14,400 --> 00:23:17,200
I do that every time.
That vinegar's strong.
525
00:23:17,200 --> 00:23:19,240
Sweet and sour,
that's what you're looking for.
526
00:23:20,280 --> 00:23:23,840
While that comes to the boil,
prepare the rest of the cauliflower.
527
00:23:24,800 --> 00:23:26,560
Just nice slivers.
528
00:23:26,560 --> 00:23:28,040
If you've got a little mandolin
at home,
529
00:23:28,040 --> 00:23:29,720
you can slice it on the mandolin,
530
00:23:29,720 --> 00:23:31,920
but I actually quite like
to do it by hand.
531
00:23:31,920 --> 00:23:34,000
And if you want to,
you can also just do
532
00:23:34,000 --> 00:23:36,920
a little slice of the core.
533
00:23:36,920 --> 00:23:39,000
So, normally, we throw this bit away,
534
00:23:39,000 --> 00:23:43,200
but actually, it's just as tasty as
the cauliflower florets themselves.
535
00:23:44,360 --> 00:23:46,920
Pour over the hot liquid
and leave to pickle
536
00:23:46,920 --> 00:23:50,120
while you finish preparing
the rest of the salad.
537
00:23:50,120 --> 00:23:53,680
Right, now I can get my cauliflower
onto the barbecue.
538
00:23:55,680 --> 00:23:57,360
On they go.
539
00:23:59,440 --> 00:24:02,400
Cauliflower's on the barbecue
cos I haven't got an oven up here,
540
00:24:02,400 --> 00:24:03,880
but it's quite an easy thing to do.
541
00:24:03,880 --> 00:24:06,280
As I had them in the tray,
just put them into the oven,
542
00:24:06,280 --> 00:24:07,960
200 degrees C,
543
00:24:07,960 --> 00:24:10,360
10, 15 minutes
until they're nice and brown -
544
00:24:10,360 --> 00:24:12,000
roasted cauliflower.
545
00:24:13,600 --> 00:24:15,400
A little bit of colour on them.
546
00:24:15,400 --> 00:24:17,200
Keep turning them around.
547
00:24:17,200 --> 00:24:20,080
I'm just looking for those
little bits of charred goodness
548
00:24:20,080 --> 00:24:22,840
just there, around the outside there.
549
00:24:22,840 --> 00:24:24,960
I just love that nutty flavour
that you get
550
00:24:24,960 --> 00:24:26,920
when you put it onto the barbecue.
551
00:24:26,920 --> 00:24:28,400
Lovely.
552
00:24:31,000 --> 00:24:34,000
Just crush up some cumin seeds
in my hand.
553
00:24:37,560 --> 00:24:39,960
And I'm just going to cover that
with some tinfoil...
554
00:24:41,160 --> 00:24:45,480
..and the residual heat
will just gently cook them through.
555
00:24:47,800 --> 00:24:51,880
Now for an interesting way to make
the most of my Provencal almonds.
556
00:24:51,880 --> 00:24:53,880
So, for the base of
the cauliflower dish,
557
00:24:53,880 --> 00:24:56,680
I'm going to make a hummus
using chickpeas as the base,
558
00:24:56,680 --> 00:24:59,040
but into that, I'm going to put
some of these beautiful almonds,
559
00:24:59,040 --> 00:25:01,240
just for a little bit of texture.
560
00:25:01,240 --> 00:25:04,080
So put your drained chickpeas
in a blender.
561
00:25:06,360 --> 00:25:08,240
Some tahini paste.
562
00:25:10,440 --> 00:25:12,520
Put some almonds in.
563
00:25:13,680 --> 00:25:16,320
You could use blanched or
sliced almonds,
564
00:25:16,320 --> 00:25:17,920
but I find they're less expensive
565
00:25:17,920 --> 00:25:20,160
if you buy them
with their skin still on.
566
00:25:20,160 --> 00:25:23,400
The more processed the nuts are,
the more they cost,
567
00:25:23,400 --> 00:25:27,720
so if you can buy them
with the skin on, it's fine.
568
00:25:27,720 --> 00:25:29,680
Little bit of olive oil.
569
00:25:29,680 --> 00:25:31,080
Lid on.
570
00:25:34,360 --> 00:25:36,200
And give it a good blitz.
571
00:25:36,200 --> 00:25:38,640
Hummus is one of the quickest dips
you can make
572
00:25:38,640 --> 00:25:40,920
using all store cupboard ingredients.
573
00:25:42,240 --> 00:25:44,240
Right, let's have a little look
at this.
574
00:25:45,560 --> 00:25:47,360
Beautiful.
575
00:25:47,360 --> 00:25:49,120
It's gently soft.
576
00:25:49,120 --> 00:25:51,600
Lovely char. Perfect.
577
00:25:51,600 --> 00:25:53,880
Right, beautiful hummus.
578
00:25:53,880 --> 00:25:56,040
Lovely consistency.
579
00:25:56,040 --> 00:25:58,240
We're pretty much good to dress now.
580
00:25:58,240 --> 00:26:00,280
Put hummus onto our plate...
581
00:26:03,880 --> 00:26:05,880
..and spread that around.
582
00:26:07,440 --> 00:26:09,000
Be generous.
583
00:26:11,400 --> 00:26:14,360
All we need to do now
is just put all the cauliflower
584
00:26:14,360 --> 00:26:16,920
and just dress it however you like.
585
00:26:19,440 --> 00:26:22,880
And then that beautiful picture
just starts to come together.
586
00:26:22,880 --> 00:26:27,800
Just put the little crunchy
cauliflower flecks in between.
587
00:26:27,800 --> 00:26:30,600
It's simple, it's humble,
588
00:26:30,600 --> 00:26:32,560
it's just dressed a bit differently.
589
00:26:33,880 --> 00:26:37,280
But why not show off
when you get the chance?
590
00:26:38,480 --> 00:26:40,600
And just for a bit of colour,
591
00:26:40,600 --> 00:26:42,640
a few chives just to go on top.
592
00:26:44,200 --> 00:26:46,280
And additional flavour.
593
00:26:47,560 --> 00:26:49,560
A few leaves.
594
00:26:49,560 --> 00:26:52,640
I'm using every bit of
the cauliflower.
595
00:26:53,680 --> 00:26:55,280
Little splash of oil.
596
00:26:56,280 --> 00:26:58,960
And just to finish it off,
597
00:26:58,960 --> 00:27:02,400
just chop up a couple of almonds,
just roughly.
598
00:27:06,680 --> 00:27:08,840
Roasted and pickled cauliflower salad
599
00:27:08,840 --> 00:27:10,880
with a new take on a classic hummus.
600
00:27:12,000 --> 00:27:15,000
A simple, healthy way
to celebrate the almond
601
00:27:15,000 --> 00:27:18,080
and balance out
all those sweet treats.
602
00:27:20,800 --> 00:27:22,520
There we have it.
603
00:27:22,520 --> 00:27:24,920
Absolutely delicious.
Looks fantastic.
604
00:27:26,200 --> 00:27:29,240
I love what the almonds bring
into the hummus.
605
00:27:29,240 --> 00:27:32,640
They bring a real added flavour,
a lovely little bit of bite,
606
00:27:32,640 --> 00:27:34,640
just a little bit of bite
in the background.
607
00:27:34,640 --> 00:27:36,720
Absolutely fantastic.
608
00:27:36,720 --> 00:27:39,720
Almonds - they're not just for
Christmas and your granola.
609
00:27:39,720 --> 00:27:43,000
You can put them into something
a little bit different and just...
610
00:27:44,400 --> 00:27:46,960
..make your cooking just
that little bit more exciting.
611
00:27:46,960 --> 00:27:48,280
Mm.
612
00:27:49,400 --> 00:27:51,160
Thank you, Provence,
613
00:27:51,160 --> 00:27:55,720
for all your sweet and savoury
simple inspiration.
46388
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.
Afrikaans
Akan
Albanian
Amharic
Arabic
Armenian
Azerbaijani
Basque
Belarusian
Bemba
Bengali
Bihari
Bosnian
Breton
Bulgarian
Cambodian
Catalan
Cebuano
Cherokee
Chichewa
Chinese (Simplified)
Chinese (Traditional)
Corsican
Croatian
Czech
Danish
English
Esperanto
Estonian
Faroese
Finnish
Frisian
Galician
Georgian
German
Greek
Guarani
Haitian Creole
Hausa
Hawaiian
Hebrew
Hmong
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Kazakh
Kinyarwanda
Kirundi
Kongo
Korean
Krio (Sierra Leone)
Kurdish
Kyrgyz
Laothian
Latin
Latvian
Lithuanian
Luganda
Luo
Luxembourgish
Macedonian
Malagasy
Malay
Maltese
Maori
Mauritian Creole
Moldavian
Mongolian
Myanmar (Burmese)
Montenegrin
Nepali
Norwegian
Pashto
Persian
Polish
Portuguese (Brazil)
Portuguese (Portugal)
Quechua
Romanian
Romansh
Russian
Samoan
Scots Gaelic
Serbian
Sesotho
Setswana
Seychellois Creole
Shona
Sindhi
Sinhalese
Slovak
Slovenian
Somali
Spanish
Swedish
Tajik
Thai
Tigrinya
Tonga
Turkish
Turkmen
Ukrainian
Uzbek
Vietnamese
Welsh
Wolof