Original subtitles

Puddings. Ooh.

I love puddings.

And of course they had to roll us two out when it's the puddings,

because we are passionate about puddings.

Us Brits love puddings. We do.

It just is taking me back to growing up.

A good pudding was what it was all about.

Cos it's different to desserts, right?

Pudding and dessert is different.

Dessert - fancy. Pudding - indulgence.

(LAUGHS) It is.

Even I'm going to be a little indulgent today,

but I am, I have to confess,

bracing myself for what you might be doing.

I get the sense that when I talk about Joanna-fying recipes

and I'm making them healthier,

you just go running in the opposite direction.

Talk me through the Mike-fying it.

I made this one with you in mind.

I'm going to do my version of bread and butter pudding,

but I'm going to use croissants

and then white chocolate and raspberries as well.

OK. And I'm going back to my roots.

I'm making you a Scottish dessert called cranachan.

And cranachan is traditionally made with double cream.

I am going to use a little Greek yoghurt.

You know, I couldn't... I couldn't help it.

I'm also going to use raspberries, and oatmeal is in there.

So, you know, there's a touch of health happening.

I'm looking forward to this.

Have you ever tried cranachan, Mike?

Do you know what, I don't think I have.

No? You've heard of it?

I've heard of it, but, like, I think I have, but I don't know,

Like it's a traditional Scottish dessert.

This is a really traditional Scottish dessert.

And actually, what I had to do when I was thinking about,

what am I going to do for dessert?

I thought, cranachan, that's what I want to make because it uses

these amazing raspberries.

And Scotland actually is extraordinary for their berries.

Dad looked up some of my mum's really old Scottish cookbooks,

and I was comparing recipes because I thought,

how do I do my Joanna-fying of this?

Because it involves quite a lot of cream.

So I wanted to try it with Greek yoghurt.

And then I realised some of the really old traditional recipes

do add some yoghurt to the cream.

So that's what we're going to do. OK.

How do you feel about hand whipping some cream for me?

Oh, I'm excited.

I'm excited for it, Jo. Excellent.

I didn't get the mixer out because I thought, you know what,

there's some muscle in the room. Oh, hey!

I'm gonna give you a job and get you doing some cream for me.

So essentially, this is, of course, it's got oatmeal in it,

being Scottish.

So this is steel-cut oats, so it's whole grain oats.

You've got all the goodness there.

You want to get a dry frying pan, pop your oats in there.

And I'm literally just going to toast the oatmeal.

I can start to smell it. It's lovely.

I'm just going to turn it off.

But I'll leave it in the hot pan so it'll toast just a little bit more.

How are you going there? Yeah. Almost done.

And it's Scotland so I have to put a little bit of whisky in there.

And it is Scottish whisky of course.

Whip that into the cream.

So this isn't a dessert for the kids.

Bit of honey. Whip that in.

And some Greek yoghurt.

And my tip here is make sure

that you use a nice thick Greek yoghurt like this.

Because otherwise your cream is going to be thinned out too much

and we want it to have nice layers in the end result.

So I'm using about half cream and half Greek yoghurt.

Then what you want are some pretty glasses because you want to be able

to see these gorgeous layers.

So if you've got any kind of stemmed glass or clear glass

like this is going to be absolutely perfect.

There's our toasted oatmeal.

So this is so, so simple. Honestly.

It is, right?

When you're looking for a quick pudding, this is great.

Yeah, it's so, so easy.

And then we're literally going to do it kind of almost like a trifle,

I suppose.

I was going to say, it's like a Scottish trifle.

It's a bit like a Scottish trifle.

So you put a layer of the cream and you do a layer of the oatmeal.

And a layer of raspberries.

And then basically repeat that all the way up your glass.

Then pop it in the fridge for at least an hour.

Beautiful.

Doesn't it look gorgeous?

It looks like a Scottish trifle.

It does.

Do you know, my granny always used to make us a Scottish trifle.

But that was quite involved and lots of layers.

And anyway...

And she put an awful lot of sherry in it, I've got to say.

Mine has just got one little nip of whisky in here.

But anyway, I hope you enjoy it.

It looks stunning.

Can we have one each? We can.

You know I don't like to share my puddings.

(LAUGHS) I know. I have learned this about you.

Cheers. Or, slainte.

That's what we say in Scotland.

That is delicious. Mm.

It's sweet without being too sweet.

It's creamy without being too rich.

The oats give you that beautiful substance and texture,

but they've got a bit of a chew to it as well, which is nice.

Yeah. And that's exactly what you want.

The little chewy bits of the oats.

This is just Scottish flavours.

So this is a lovely showcase, I think, of...

Well, I'm using Australian produce here.

But, you know, traditionally of Scottish produce.

It's amazing. Well done. Yeah.

Slainte.

Alright. Are you ready for this?

There's a lot going on here. Do you know what?

OK, so I'm going to start you off with a really easy job.

I want you to cut open the croissants.

I can do that.

Lashings of unsalted butter.

And when you're doing a bread and butter pudding,

the butter is so important

because it's going to impart so much more flavour to the dish.

You do know there's some butter in there,

if they're proper croissants.

100%, but there's never too much butter.

I say this all the time. OK.

So we're going to use unsalted for this.

So you don't really want that much salt in there.

Beautiful Aussie grown grass-fed butter, 100% organic.

It's delicious and you'll taste it.

So it's really important to use a good quality butter.

Once you've spread butter on the inside, both sides please.

You finish it with some raspberry jam on each one.

Raspberry running through this whole dish.

Whilst I'm going to make pretty much a custard, OK?

So I'm going to start off with four eggs.

So I used to have to make...

One of my jobs as an apprentice

was I was working in a like a private members' club in London,

and one of the jobs I used to have to make every single day

was a bread and butter pudding.

Every day for two and a half years during my apprenticeship.

So you can do this with your eyes closed.

I don't think I've made one since.

(BOTH LAUGH)

And did you make it with croissant instead of bread?

No, no, no, we used bread. It was bread.

So we're going to whisk in sugar and eggs.

I love using coconut cream with this because, for me,

coconut, white chocolate, raspberries,

they're just a match made in absolute heaven.

Yeah, I do make a custard tart that I use coconut to make...

..the coconut milk to make the custard.

I think... It works.

Beautiful, beautiful flavour pairings.

So I'm just adding in a teaspoon of vanilla to this as well.

Oh. That's nice. Yeah. It's beautiful.

And now I'm going to pour in my 300 mil of coconut.

So I'm using cream for this rather than milk because I want

that thickness, that unctuousness to the sauce.

And then our pouring cream.

And then all I've got is some melted white chocolate here,

which is going to add straight in as well.

Just wondering if you've ever made your own croissants.

Yeah, 100%.

And you know what?

I much prefer to buy them. (BOTH LAUGH)

That's pretty good. Is it worth it or is it fiddly?

No, it is worth it.

But it is very fiddly. I'm not a baker.

I say this over and over. I'm a chef. I'm not a baker.

If you've got the time to make it, beautiful.

OK, so we've got our custard made.

We're going to finish filling these croissants.

We're going to layer it all up, put the mixture in, let it soak.

And then we're going to bake it.

I mean, come on.

If you're gonna do a pudding -

pudding! -

do it right.

This is pudding.

Now, you want me to add more to it?

Because there's not enough in there.

You've got to glaze it.

You've got to make it look shiny and pretty

and as inviting as the smell is.

I'm gonna throw in a few more fresh raspberries as well,

because why not?

And then obviously we've got that white chocolate

going through the custard already.

But I'm going to top it

with just a little bit more white chocolate on top.

Of course you are.

The raspberries are a healthy touch.

(LAUGHS)

How is that? Are you happy? Yeah, beautiful.

And then we're just going to grate

beautiful ribbons of white chocolate on there.

It is a work of art.

I'll give you that.

For me, it's just a proper pudding.

There you go, guys.

My white chocolate and raspberry croissant

bread and butter pudding.

Pretty incredible.

It looks pretty incredible. (LAUGHS)

Try it.

I've got a special guest with me here today,

the incredible Luke Hines.

Welcome to the show, Luke.

Thank you for having me.

Ah, always a pleasure, mate. Always a pleasure.

And I love, love, love your food.

And you are definitely one of my favourite chefs

when it comes to peanut butter.

Oh.

I tell you what, I will be back here any day,

especially with that warm welcome.

But even though you've introduced me as Luke, I want to bring up a name.

Reese. Reese's Peanut Butter Cups.

Have you heard of those? Of course.

Alright, well, I want you to forget that.

Oh, OK. And I want you to think about this.

Lukey's PB & J cups.

Wow!

Now, PB & J is a bit of an Americanism,

but for anyone who's not sure,

it means peanut butter and jelly.

We are recreating the famous peanut butter cups,

but we're going to make them

with the best quality peanut butter you can get.

And we're swapping out the jam, which can often be sugar laden,

with just fresh raspberries. Yum.

It's not my show, so you're going to do a bit of work.

(BOTH LAUGH)

How does that make sense?

I invite you on to get me to work?

Mm-hm. So I'll give you that.

I would like you to create the chocolate base

for our delicious peanut butter cups.

So we want to go about a third of the way up these paper liners.

Yep.

What you'll want, guys, is for the big peanut butter cups,

a six hole muffin tray.

But if you want to do little bite sized ones, you can use a 12 hole

muffin tray, which are slightly smaller.

And you'll melt your chocolate down.

You can use a double boiler method or whack it in the microwave,

but you don't want it roasting hot.

You want it kind of room temperature, but not setting firm.

Once you've got your chocolate melted down beautifully,

do as Mike does so wonderfully,

which is spoon it into those paper liners.

Make them all about the same size,

and then we're going to transfer that into the freezer

until it's set firm.

It doesn't have to be rock, rock hard.

We're talking 5 to 10 minutes until it's strong enough

to hold our peanut butter and our raspberries.

This is the exciting part.

The chocolate's looking really good, but we get to fill it.

Now, you can go straight up peanut butter.

If you've got smooth, you could use that.

I'm using crunchy.

And there's also something called smoochy, which means

it's a little bit smooth and a little bit crunchy.

I love the smoochy. (BOTH LAUGH)

You get the best of both.

It is the best of both worlds.

Now, I'm going to do about a teaspoon...

Yeah.

..or half a teaspoon per peanut butter cup.

And you want to make sure that that peanut butter

doesn't go right to the edge of your paper liner.

Otherwise you won't be able to pour chocolate around,

getting a nice seal.

I was watching you do it and I was like, I want to smooth it out,

but there's method to your...

There's actually method.

And you'll see there's a way that I push that peanut butter down

without even having to do it with the spoon.

So get it there. Yeah.

And then we're going to go one to two raspberries.

'Cause you're going to sit that on top of the peanut butter?

Yeah. So I kind of use the pressure of those raspberries

to actually push that peanut butter down

and spread it down a little bit further.

And if you don't have raspberries,

the best news is you can swap it for maybe some blueberries in there.

Some strawberries. Lucky last. Just like so.

You're back on the tools, my man. Yep.

So give them a really generous coating.

And what you want is to make sure that you've got chocolate

all over coverage so that you don't see any of the raspberries on top.

Oh, look at that. Like that?

Yeah, that looks fantastic, mate.

Oh, hello.

You've done that before.

(BOTH LAUGH)

That is brilliant.

Years of Michelin training, Luke.

(BOTH LAUGH)

All that training

and I've got you drizzling chocolate

on some peanut butter and raspberries.

(LAUGHS)

When it does come to choosing a peanut butter,

from a health perspective,

you really want to make sure that there's no additives or nasties.

You should be only seeing on the label

good quality peanuts and a pinch of salt.

That is it, because that's all you need for the ultimate flavour.

Mike, that's looking the absolute goods.

I'm going to go over the top with some shredded coconut.

Oh, nice.

Now, you could use a thick desiccated or flaked.

It doesn't matter too much,

but it gives it a beautiful crunch and texture on top.

All we need to do now is transfer these into the freezer

until that second layer of chocolate is set, and we're good to go.

Mike, I'm so happy with these. Yeah.

They've set beautifully.

I actually sometimes don't even like to take them too far,

because what you end up with is a beautiful gooey chocolate centre.

Oh, nice.

In with the raspberries and the peanut butter.

Now, you unwrap them just like that,

but I want to show you how good they look through the middle.

So we'll just do a little cut through there

and then look at this.

Oh, that's beautiful. Look at that.

Peanut butter, raspberry, shredded coconut.

Good quality dark chocolate.

You actually can't go wrong with that at all.

So easy to replicate at home.

Something which we buy from the shops

which are filled with so much bad stuff.

Whereas this is four ingredients.

I'll get a few more of these up on the plate, but first, get in there.

Thanks, mate. Go on.

Look at that.

Mm-hm. Mm.

Mm-hm. Mate, how good are they?

Oh, they're incredible.

The jamminess of those raspberries

without doing anything to it.

They're like an explosion.

And then you get that crunch from the peanut butter.

The richness of the dark chocolate.

You actually can't go wrong.

Oh, well done, mate. Thanks, buddy.

Beautiful.

Four ingredients. Peanut butter cup.

Luke Hines. He's a winner.

A baked avocado egg.

Now, look, I know you might think this sounds a little bit random,

and maybe it is, but it's honestly such a great snack

to have mid-afternoon

with the combination of protein-rich eggs

and the beautiful healthy fats in the avocado.

It really does make the ultimate snack

to carry you through the afternoon, right up into dinnertime,

to keep your energy levels lovely and stable,

and keep you away from the sugary treats cupboard.

To make this one, cut open your avocados, as I've just done.

Take the seeds out so that you've got a decent sized cavity

in each of your avocados.

And you might need to make just a little bit more space,

particularly on one side of the avocado,

for the egg to be cracked into,

because we want the egg to be held by the avo

and not spill over the edges.

We have some beautiful fresh eggs here.

So when I take the avocado flesh out, I just keep it aside.

Then to bake them, we want to ensure that the avocados

are not wobbling around.

So get yourself a loaf tin.

Line it with some baking paper, because less washing up later,

and pop the avocados into the loaf tin.

I go sort of alternate ways so that they prop each other up

and stay nice and snug as they do.

Then it's as simple as cracking the egg into the cavity

of the avocado.

Then we get these in the oven to bake at 200 degrees C

for around 15 to 20 minutes,

depending on how soft you like the yolk of your egg.

Baked to perfection.

So I have some Japanese Furikake seasoning.

That's one of my favourite things to have on top of eggs and avocado.

Which we can sprinkle on.

If you're more into your Middle Eastern type flavours,

then you could go with dukkah.

Love a good wholesome dukkah.

Great way to add flavour into meals just at the end.

Or if you're more traditional and just like good old barbecue

or tomato sauce,

get some good quality barbecue and tomato sauce

into your pantry or fridge

and have that as your option on the top.

Or, you know, salt and pepper.

This is such a great way to think about how to get your healthy fats

from the avocado and some protein from the egg into your snacks.

Or you could just have it as a breakfast

or dinner on toast as well.

Five minute Chinese chicken and corn soup.

Start the timer. Let's go.

First step.

We've got beautiful chicken stock.

No added MSG.

It's got real chicken in it.

This is the basis for our soup.

So I've got one litre of water just simmering away here.

A couple of good spoonfuls of our stock straight in.

I'm going to crank up the heat a bit.

This is fast and furious cooking.

I'm going to whisk in our chicken stock powder. OK.

Chicken stock powder's whisked in.

Next step - ground up ginger

Straight in.

And some garlic that has just been ground up as well.

OK.

Creamed corn. I love creamed corn.

In you go.

And some fresh corn kernels as well.

OK, we'll give that a little mix around

just to incorporate everything.

Next we have some soya sauce.

Just a good dollop of soy in there.

Lovely.

Then I'm going to make a little cornflour slurry.

So I'm just adding some water to cornflour, just equal parts.

And just give that a little mix around to incorporate that.

That's going to help to thicken up our soup

and make it nice and luscious.

Alright.

Cornflour slurry can go in.

Lovely.

Give it another whisk.

We're just going to let that simmer for two minutes,

and then we're going to add the chicken

and the remaining ingredients.

Soup in a hurry.

OK, I'm going to add in some leftover roast chicken.

Great way to use up leftover roast chook.

Just a cup of that in there that we've shredded.

OK. Then I've got two eggs.

I'm just going to whisk them in our little bowl here.

A couple of minutes to go. Get your fork.

Just give them a light whisk together.

While our soup is simmering,

now I'm going to just add the eggs to the soup and just whisk that up.

And what you get is these beautiful egg ribbons that go through the soup

and give it that classic Chinese chicken and corn soup consistency.

Final flourish. Some spring onions.

Spring onions go in.

Final little whisk and we are done.

Five minute Chinese chicken and corn soup.

Let's dish it up.

I mean, this is a great winter warmer.

This will cure what ails you.

Serve this with some nice crusty bread, but honestly,

just on its own.

This is my kind of soup, guys.

The flavour that we've gotten into that soup in such a short time,

it's like it's been cooking on the stove top for hours.

Chinese chicken and corn soup.

Five minutes.

Stop the clock.

Captions by Red Bee Media