[MUSIC PLAYING] Howdy Doodly. We are SORTED Food. Welcome to Fridge Cam. Today, this happens. Yeah, that's right. You are coming to my house
to make some beautiful pizza Nachos. Now, I think I may have
mentioned once, twice, maybe 1,000 times that I'm
quite a big fan of Italy. Have you been to Italy? I've been to Italy-- Have you? --a few times. I've been to Italy with you. I asked James, is
there any way we could combine the favorite
Italian dishes into one? So my favorite pasta
dish is pasta norma. My favorite pizzas is
a simple pesto pizza. Also, a fantastic deli board. So, so far, we've got
some Italian bread, which we're turning into nachos. But they're not nachos. What are they? Like crisp flatbreads or something. Before it goes in the oven A little bit of-- don't cover them,
just a tiny drizzle. I have chopped some
shallots and garlic. Now we're just going
to fry those off with a little bit of
oil and a little bit of brown sugar, some tomatoes. And then I'm going to
add some chicken stock and simmer it for 20 minutes. And then I'll add some basil. And you're going to
add your aubergine. Yep, I have cut up my
aubergines into wedges, and then doused it with
olive oil, salt, and pepper. They go into the oven
at high temperature. And the aim here
is for them to blacken, not burn, but black. We haven't any shelves
to put this in yet. I'll have to wait for our
flatbreads to be done first. [INAUDIBLE] Hey, get out. First step towards a perfect
pesto, toasted pine nuts. I have always
toasted my pine nuts. It's just a habit,
but you don't have to. I think they taste delicious. So one thing Italy is famous
for is obviously it's food. And the best food you
could get is a simple food. Yeah. And the dish I order
every time is pasta norma. And you said that's the
first thing you ever made. It is one of the first
dishes I ever made. I don't think I
made it properly-- Why?
--having spoken to you. Because I think you put the
aubergine through the sauce, like you blitz it
into the sauce, whereas I think I'd
just have tomatoes-- Everybody does it a
little bit different. But if you go anywhere in
Italy, the first you have to do is you order well the house dish. You're right. The simple food
is what is brilliant. To Italy. To Italy. Baz has made
a pesto, and then he has put it in a
mini food processor. And you put everything but
the olive oil in and blitz it, but not too much. So it's just until
everything is broken up. And then put the olive oil
in all at the same time. And then just blend
it until it's mixed. And that means you don't
break it up too much. You don't want a paste. You just want it all
brought together. So where do we go next? So I'm waiting on the aubergines
to blitz this, not that you're behind or anything. We're just waiting
on it because it's just naturally in the oven. I'm not blaming
him for anything. The aubergine makes that-- Again, mixing of some
pesto, simple as-- now everything is
pretty much ready to go. It's time to construct and build
our nachos, or Italian breads. We're going to
pile up some sauce on, some aubergines, some
hams, and some pesto, some pine nuts, some cheese. Do not forget about the cheese. And then do it all again,
and again, and again until you've got a mountain
of Italian goodness. You know when you're in
an Italian restaurant. They come around and say, do
you want some cheese on that? I think we're taking it
to an extreme, aren't we? They are probably
going to be 10 minutes or so, not too high, so
that all the cheese melts, but it doesn't get too brown. Yes. Oh. Every single nacho
has all the topping. We never make
beer-friendly food, do we? How much better is our sauce
from just the aubergines? Felt like we've
obviously tested this because we test everything. And last time I didn't put
any aubergines in the sauce. And Barry suggested it. And it's so much better. It's so much deeper. It's just a great flavor. Yeah. Shall I ask you some questions,
since we are in your house? If you must, yes, please. Are there any particular
dishes that remind you of your childhood? And how would you level them up? So I think I've spoken to the lads about
this in the past, but my mom used to make this
amazing apple crumble. And it was amazing because
the ratio of crumble to apple was completely wrong. It was all crumble. Too much trouble. Soggy. It was two-thirds
crumble, a third apple. But the middle bit
was just pure sog. It just soaked up all the
goodness from the apple. How would you level
up your apple crumble. Peaches and almonds,
game changer. Still, the ratio has
to be mainly crumble, not enough fruit. You have all the ingredients
in the world in front of you. What do you make? I'd say, today this,
tomorrow, something new. We're going deep. Go on. What motivates you? So I reckon the thing
that motivates me the most is probably this job. And the fact-- and
I'm going to be soppy-- but the fact that we all work
as a really close team is the best thing about having any
job, is working with people. That's the nicest thing you've
ever said to me, including the rest of the team. Don't take that too deeply. But the fact we get to work
with each other and then the wider community
on things like this book that we made-- Where did that come from? It was conveniently
placed there. But this is the book that
we made via Kickstarter with you guys. And we made this
together, probably our proudest creation so far. And you've been involved
in every single step of making this book as well. This is the last video we've shot in my house. Going to your place next? My place? No one's ever been to my-- I mean people have been to my place. I'm loving that Made
Personal's back. [HUMMING MCDONALD'S THEME] Made Personal. No, for the [INAUDIBLE],,
you just need to clarify. Yeah. If you like the video,
then give it a like. If you're new here,
then subscribe. And if you want to try
Barry's pizza nachos, and I hope that you
do, then the recipe is in the link downstairs. Now I have an announcement,
one of the best things-- Babies. No, no. One of the best things about
last year was, yes, your baby. Oh, I thought your baby. But also, we produced
Desserts in Duvets. Oh, yeah. And we're going to do it
again, not Desserts in Duvets. Right. Where are we going to put
the desserts this time? A brand new book. If you want more
information about this book, then please, sign up
to the club letter. The information is
downstairs, and we can start developing
some recipes together. Make sure you come back
on Sunday for another step up to the plate. Will we succeed? We don't know. Good-bye? OK, good-bye. Yeah, see ya. Yeah.
