What street food on every little food store.

I was cooking up something spicy.

Something delicious.

Teaspoon of oil.

Toast off a teaspoon of cumin.

Must have seized such a soul.

Pepe.

Lightly fry them off.

It's really important to cook off the spices, intensifies the flavor, but really draws out that nice, spicy, deep, rich flavor.

So onion three fingers, one in front, two behind.

Nice and fine on museum now with caramelized onions, mustard seeds of started to infuse.

Cumin has that nice kick now with a little touch of butter in there.

Get it nice and sort of rich gets up nice and high, really can myself.

Onions now, once the onions have turned a rich golden color, that's what I'm looking for.

That's beautiful.

Have baby spinach.

Keep that pan nice and hot.

If you don't cook it out.

The actual breakfast ends up water.

When the spinach is cooked, set aside and it's on to the spicy eggs.

Now the breakfast really starts to come.

A light four nights.

Eggs now give those eggs a little whist, a little touch for butter into the pan.

T's burn of oil so the butter doesn't burn when the butter and oil are hot at a teaspoon off gara masala, turmeric without oh, take your eggs into the pan almost gonna make like a really nice spicy scrambled egg.

Turn the gas down.

Now there's a scrambled egg comes together.

Just finish that with a little bit of butter.

I quite like a sort of creaminess, makes it so much more delicious.

And then, from there you get my spinach chop up and then fold in the spinach to a scrambled egg, something quite exciting about eating spice for breakfast but have served in these wonderful little thin naan breads.

This will work with any flatbread or rap you fancy.

Lightly toast you're now.

Take the eggs off the heat whilst you get on with the last job at quick mint and spice yogurt dressing a couple of tablespoons fresh yogurt in There's always something to take out the heat, then had chopped mint salt on tumeric.

Mix that in now take scrambled egg on half fill.

Nam smells incredible.

Get your yogurt.

Mhm.

Come back down on top thin.

Lift that over.

And for me, that's what really stands out with street food in India.

How delicious they could make street food with a bit of spice.

Amazing.

Once you try this spicy rap, I promise you scrambled eggs will never taste the same.

The secret to a really good Madeleine is its light, fluffy, delicious, and it's perfect with the coffee in the morning, so melt the butter gently.

Next, crack three eggs.

That was one of the most exciting things about living in Paris.

There was always something there on that little pastry shop that used to live above could incorporate that sugar and then give that a really good whisk because it's important to incorporate some air.

Now the secret of whisking is a big, beautiful balloon.

Whisk, the bigger the balloon, whisk them or aeration you'll get in the mixture.

So best thing to do it just goes from left to right and then change hands every 15 or 20 seconds so your hands never get tired until the ball to your advantage as well.

Now you could see the mixture stand toe areas.

It's almost double in size.

Thank you, thank you.

I don't know, the more you wish this the lighter it becomes so it starts almost looked like a light whipped cream.

Gone is that dark, rich egg yolk color.

Beautiful.

Once the eggs and sugar become pale, creamy and thick, sipped in the self raising flour, sieving the flour.

Now I'm giving my Madeline's a twist by adding poppy seeds for a crunch on lemon for flavor.

Zest of a lemon in there, generous on the lemon line is wonderful.

Orange desk again beautiful.

I've even made pink grapefruit madeleines with poppy seed.

Delicious, but lemon for May is the best.

Pour the melted butter down the side of the bowl so it cools down even more and then combine.

Start mixing that in.

It's really important at this stage that we don't beat the mixture.

I want to keep that nice a rated texture across the madeleine mix, so I'm gonna use a spatula.

Now just gently mix my butter in.

Now give that a good mix on.

They say that the longer you make the mix up in advance, higher they raise in the oven.

Look at that.

It looks beautiful.

Leave that to sit there on, well, butter online, our mold.

You can make these in a little miniature Yorkshire pudding molds.

I've even seen Madeleine's being cooked in expresso cup.

So if you haven't got the traditional Madeleine tray Yorkshire pudding trays, our justice good.

Lightly butter Theo inside of the train take a tablespoon off flower on.

The secret now is to lie in the mold with a flower that stops any chance in the Madeleine sticking Tap this.

If into all the little grooves this was, ensure that they'll come out instantly.

Then all you do then is just stand up the tray on, tap it two or three times and you'll see the flour roll out.

So there you go, the baking sheet lined beautifully.

No excess butter and no excess flour.

Beauty of this recipe is that you can make it the night before and then simply bake it in the morning when you're ready to G o.

But the mixture into a jug to make it really easy to pour into the tin give a little stir so you got that nice even distribution of those poppy seeds on just gently lovely for him up to the top.

Oh, beautiful.

So much easier pouring this from a jug because you get the exact amount in in three of 180 degrees.

Do not open that door before 10 minutes and wait for that wonderful surprise smell.

Amazing.

Now a little tap on the side of the tray and you're just a pop out.

Usually done.

That smell is unique.

That nice, soft, crisp outside with his lovely, fragrant, fluffy center on the secret of a great Madeline, as the French would swear by it because his lovely little mound on top, they call it the Nipple.

But that is the confirmation that is perfect.

My poppy and lemon madeleines are a sophisticated content will start to the day and take me straight back to Paris.

Yes, a secret of a good chip butty is in the potato.

Now these are Desiree potatoes, one of my first ever jobs.

I was working in a chip shop.

I used to put sacks and sacks of potatoes into the Rumble er, which was then the potato peeler.

Aled.

A long Today, I'm gonna do something a bit healthier for my oven chips.

With a twist.

Simply peel.

Slice on blanche for 3 to 4 minutes.

Drain season.

Uncover well with Topeka, spread evenly over an oiled baking tray on place into a preheated oven for 20 minutes.

Simple is that next up?

Easy fish fingers.

This is Pollock, a really nice firm.

Delicious fish.

Cut the fish and finger size batons of fish.

Put them onto your plate on just lightly salt them.

You can do that literally 20 minutes, 30 minutes before you start cooking the fish.

It firms the fish up beautifully, and it allows it to become a little more durable, especially in the pan.

Now for the coating, start by thoroughly coating the fish in seasoned flour, and then just roll it to get rid of those little sharp corners.

Because then it stops those corners almost burning in the pan.

Then Jerry Wash really coat them wonderful.

Then this is Deal.

Guy's brilliant well with the fish and run the deal through my breadcrumbs that makes it more aromatic.

So live in onto your breath comes nothing wrong with a chip butty.

Nothing wrong with fish fingers.

Just give it unlovely.

Modern twist.

Beautiful.

Once the fish fingers are thoroughly coated, they're ready to pan fry on.

You'll need around three minutes on each side.

I want the fish fingers to be nice and crispy.

Get a really nice color on them first and then we'll flip them over.

I'm finished them with butter.

Bring the heat up into the pan.

A nice little novel butter that worked wonders with the bread comes in the deal.

Nice and carefully.

Take him out.

They look smell incredible.

Stay nice and crispy now to assemble my chip butty, starting with button thick, crusty bread.

It's nice of breast mop up.

Amazing flavor on slice in half, never slicing an angle.

My mouth is celebrating beautiful on with shit, buddy.

There's one thing missing on it signifies that I've never for gotten joy.

I've comfort food.

But, my God, that makes me feel like a nine year old.

Excuse me for a moment with you want to stuff my face Homemade fish fingers on my ultimate chip butty So simple to make.

But trust me, it tastes amazing.