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Naked's what I call my way of cooking.

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What I cook in the restaurant isn't
what I cook at home.

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Cooking's gotta be a laugh.

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It's gotta be simple

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- it's gotta be tasty
- it's gotta be fun.

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I suppose you could say it's stripping
down the recipe to its bare essentials.

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No way - it's not me it's the food.

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So who you cooking for todayΠ

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Well my sister's coming round
for like a hen night bash

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because she's getting married

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- so she's got like ten or
eleven leary ladies coming round.

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It's a quiet evening thenΠ

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They're all City girls - or students

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- so I don't think
it's going to be very quiet.

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You know I've gotta get stuck in really
- stop holding me up.

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Nice coffee.

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< FOCACCIA BREAD >

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I really like this recipe
because it's so reliable.

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And it's got such a lot of character
you know what I mean

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- and er - it was kind of like
the first break recipe that I learnt

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- so for the recipe right
we've got a kilo of flour

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- 30 grams of yeast
- 30 grams of sugar and 30 grams of salt.

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Then the water and that's it
- end of story.

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This is yeast and this is
- at the moment it's just asleep

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- right - it's dormant.

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Right just crumble that into there

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and what we're gonna do is
we're gonna put a little bit of water

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and this is tepid into that

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- just a little bit and it needs
moisture and heat to wake it up.

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Right so they're all kind of er
- I'm waking up now...

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and they're kind of wondering
what the hell's going on

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- right so I kind of
whisk 'em a little bit.

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Right - so they're all waking up now
and I've got this sugar

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which is gonna be like some food

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- like a bowl of porridge
in the morning right

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- so they're gonna have
- a nice little breakfast.

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The yeast is now kind of up
and about and really going for it

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and it's kind of going right
what we're doing nowΠ

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So now we've got to get
this into the bread.

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So what I need is some flour now yeahΠ

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I've got some st
[...]
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