Mary at 90 A Lifetime of Cooking Season 1 Episode 1

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Transcript

00:00To mark my 90th birthday, I'm taking a trip down memory lane.

00:06Mary Berry, hello Mary, is devoting her time to that today on Good Afternoon.

00:11And I think Mary will start at the beginning and ask you what you should look for when you go out to buy your mince.

00:16Quality?

00:18It's good to have fun in the kitchen. Things haven't changed so much, have they?

00:23Celebrating a lifetime of doing what I love is a real honour.

00:28I think they look perfect.

00:30Joined by wonderful old friends.

00:33Cheers!

00:34That one is for our gin and tonic later.

00:37Oh goody!

00:38And special new ones.

00:39Delicious.

00:40I've never had a dame in the house before.

00:42Hello sailor.

00:44We'll cook some of my classics.

00:47You're such a great teacher.

00:50Wow.

00:51I've never been this scared since I did my exams for horticulture.

00:54Update old favourites.

00:56Mary, we're cooking with gas.

00:58Chickpeas.

00:59What were chickpeas in the early part of when I was cooking?

01:02And of course share some delicious new recipes.

01:06Oh, oh no, oh.

01:08Dribbled the custard now.

01:09No, no, it's alright.

01:10You mean to tell me I did this?

01:12You did that.

01:13Rejoicing in my ongoing passion for home cooking.

01:17You're such an inspiration.

01:19I've been lucky to have spent a lot of my life outdoors.

01:36It's been a source of joy and even inspiration.

01:42My funny friend, comedian Tom Allen, shares my love for our beautiful rivers.

01:49So we've decided to explore this one together.

01:53Well, I can't wait.

01:54It's my three favourite things.

01:56Dame Mary Berry, a day off by the river and cooking some lovely food.

02:00I'm wearing my Sunday best.

02:02I hope Dame Mary approves.

02:04I can trace my passion for outdoor cooking back 80 years when camping as a girl guide.

02:15Some memories fade in life, never this one.

02:19I used to go to guide camp.

02:21It was the highlight of my school.

02:23We would make an open fire with a row of bricks and we cooked all our meals out of doors.

02:30Oh, I can't tell you how much I enjoyed those times.

02:35I might be 90, but I still love making new memories with good friends.

02:41Mary, how lovely to see you.

02:45Well, there's a great day ahead on the river with you.

02:48Well, what a lovely treat to be here.

02:50Will it be an intense day of cooking?

02:52You're going to enjoy every moment, come on.

02:54I know you can be very strict, that's all I'm worried about.

02:57Tom needn't worry, I've chosen four of my all-time favourite dishes.

03:03My classic pan-fried cod that I learnt at Cookery College 70 years ago.

03:10Savory tray bakes have been my signature for 50 years,

03:15and this brand new Thai chicken one is an al fresco delight.

03:20A reinvention of my 1970s cottage pie with a wonderfully modern mash.

03:28So nice to come home to.

03:30And the star pudding of my childhood, Bren Butter.

03:35It's my mother's recipe and I still love eating it anywhere.

03:39Our journey starts here with a trip downriver to a heavenly cooking spot.

03:50Oh, that is a lovely boat, Mary.

03:53Of course, Tom.

03:55A dame always travels in style.

03:58Hope you've got your swimmers just in case.

04:00Always.

04:01Actually, all my clothes are waterproof.

04:04Are you going to be skippering?

04:06We have delightful James looking after us, in charge of anything mechanical.

04:10Are you mechanical?

04:11No.

04:12Right.

04:14Well, this will be an adventure.

04:16At the ready, please.

04:18Let's get going.

04:21To complete the look, I brought some hats.

04:23That's my husband.

04:24Good, isn't it?

04:25Oh, yes.

04:26Now I feel the part.

04:27Well, you look the part, especially when you spread yourself out like that.

04:32When Paul's had friends over for the day and we hire a boat, the most important part is the picnic.

04:38Oh, yes.

04:39It's great.

04:40One better than having something to eat outside is having something to eat on a boat.

04:44Absolutely.

04:45You should see me on the Woolwich Ferry.

04:46I always take a picnic with me there.

04:51Once a girl guide, always a girl guide, outdoor cooking still thrills me.

05:00Whether it's with the family.

05:02Very nice.

05:05Or friends.

05:06It's a long time since I've had a man on his knees.

05:09Oh, yeah.

05:10Come on.

05:11Perfect little doughnuts.

05:14They're lovely.

05:15So delicate and spongy in the middle.

05:18We're much more adventurous when we cook outdoors these days.

05:22But I think Tom will have a giggle at my early barbecue endeavours.

05:27So, you do the pressing of the bucket and I'll show you.

05:30Yeah, I will.

05:31Come on, Otto.

05:32You can come with us as well.

05:33Is he coming?

05:34Yes, he's coming.

05:35We're in this lovely farm yard now.

05:37And of course, the marvellous thing about barbecuing, if you have got a place with this terrace

05:41like this, you can have a built with brick barbecue which stays permanently, Mary.

05:46Is that Judith Chalmers?

05:47It is, yes.

05:48Were you on holiday with her?

05:50No.

05:51This was before she did holiday programmes.

05:52Oh.

05:53Do you think this is what made her want to go away?

05:55I'm sure it did.

05:56You can put a grid on top.

05:58And this is actually an old drain cover to keep things hot.

06:00And that's for a big party.

06:02An old drain cover.

06:03That's interesting.

06:04No, not really.

06:05It was a back door scraper.

06:08What about this one?

06:09I'm not too keen on this because I think this is a bit wobbling.

06:12Obviously, you've got to think of safety, haven't you?

06:14It's all very prim and proper, isn't it?

06:16Very prim and proper.

06:17And I like Judith.

06:18She sort of looks like she's in Star Wars.

06:20I love the little bit of rope around her middle.

06:21That's what I was thinking, yes.

06:22She looks like she might be Luke Skywalker.

06:24That's nearly 50 years ago.

06:27And, well, I haven't got that outfit, but I've still got the shirt.

06:30But what about the meat cooking through on the hamburgers?

06:35I mean, does that take a long time?

06:36About five minutes each side.

06:38I bought a rotisserie to put on the barbecue, and I thought that would be very continental.

06:44And I tried to do the Christmas turkey on it.

06:46The mind boggles.

06:47Did it go round or did it not?

06:49I'm nothing if not ambitious.

06:50I mean, you've got to salute me for that.

06:53Thankfully, no complicated equipment for cooking my classic cod.

06:58With a caper, lemon and butter sauce.

07:02I've got some beautiful loin of sustainable cod.

07:06I'm going to gently fry them and then serve them with capers.

07:10Oh, delicious.

07:12I learnt to cook cod this way back in Cookery College.

07:16Simply butter the loins, season, then into a hot pan with butter side down.

07:22Expect a sizzle.

07:23I always do with you.

07:27There we are.

07:29That's just perfect.

07:31Oh, it smells lovely already.

07:32Season the top of that.

07:34As salty as the sea.

07:37Cover for six minutes.

07:39This really is the best way to cook this fish.

07:43Giving us time to prepare the delicious sauce.

07:47How much cooking do you do at home?

07:49Well, not as much as I'd like.

07:50I enjoy...

07:51Sorry, a bit more.

07:52Chop.

07:53Chop, chop, chop, chop.

07:54And talk at the same time.

07:55Chop and chat.

07:56It's more difficult than I realise.

07:57I know.

07:58You make it look so easy.

07:59It's a bit sort of...

08:00It is like that.

08:01It's been 60 years practice.

08:02That's it.

08:04Just the juice of half a lemon.

08:05Half a lemon.

08:06Now I'm going to have a look at this while it's going on.

08:10Oh!

08:12A knob of butter, and then I'm going to brown the other side.

08:17This is all easy cooking.

08:19I like that.

08:20Who does the washing up at home?

08:21Not me.

08:22My partner loves to do the washing up.

08:24He gets annoyed if I get involved.

08:26For me, I like the ceremony of cooking.

08:28I like serving food to people in quite a theatrical way.

08:32Get all the dishes out.

08:34Turrines.

08:35Coloshes.

08:36Anything.

08:39Well, Tom.

08:40I'm going to leave the plating up to you then.

08:43Just rest the cod for five minutes first.

08:49Throw the capers.

08:52Lemon juice and more butter into the same pan.

08:57There's the sauce, Mary.

09:01I'm serving this old classic with a new favourite, Samphire,

09:06which I've only discovered over the last decade.

09:10Just tip it in for me.

09:11All of it.

09:13It's so simple to cook.

09:15A knob of butter, a splash of water,

09:19and fry briskly to heat through.

09:23Like this.

09:24Oh, OK, like a salad.

09:25OK.

09:26Get topping.

09:27OK.

09:28This is much more original, much more up-to-date.

09:32Back in the day, it was on the rocks.

09:33Nobody used it.

09:34Yeah.

09:35And now it's very popular,

09:36and I think it's a great addition to fish.

09:40How about that?

09:41Mary, we're cooking with gas.

09:44We just have to finish the sauce

09:45with Tom's well-chopped parsley.

09:48It's his big moment.

09:50Over to you, Tom.

09:52Make it look really beautiful.

09:56That's a bit cascading.

10:02Oh, I think you're a born chef.

10:04I'm good at the showy-offy bits.

10:06Well, you're doing well.

10:07Oh.

10:09Full malts for presentation.

10:10That looks so tempting.

10:19This is absolutely delightful.

10:21It's light, and it's got that pecan, see, with the capers.

10:24The fish is so fresh and so perfectly cooked.

10:27Doesn't everything taste so much better when we're outside?

10:30And could there be a better place than by the river here?

10:33Oh, I know.

10:34You see the swan over there?

10:35Oh, swanning about, yeah.

10:37Oh, how perfect.

10:38It does look good.

10:42Let's follow it down the river.

10:44But this time,

10:46Tom's decided to take the wheel.

10:48Oh, this suits me.

10:53Oh, yes.

10:55Aye, aye, Captain.

10:57Hello, sailor.

11:00Is it supposed to make that noise?

11:03I think we'll be safer in James's hands.

11:07Gosh, we've come to a lock.

11:08Can you see that?

11:09Oh, my goodness.

11:13Tom, as I'm on my own,

11:14would you mind helping me through the lock here?

11:16Of course, I'd be delighted to help you.

11:17So, it's just a question of pressing some buttons.

11:21I think it's just as well we haven't started drinking yet.

11:26Elegantly done.

11:27That was lucky.

11:29Have I still got you?

11:32I'm opening the gates now, Mary.

11:38Wow!

11:40Well done.

11:41Couldn't have done it better myself.

11:44You can come through now.

11:46Mary!

11:52Mary!

11:54She's only gone and left me.

11:56What?

11:58It's like a mutiny.

12:00Goodness knows where she's going to end up now.

12:02Probably Acapulco or something.

12:04Mary!

12:05Mary!

12:08Oh, it's always an adventure outdoors.

12:10I've never been one to hold back from making exciting food for eating al fresco either.

12:18Like my savoury tray bakes, part of my repertoire for 60 years.

12:24And my latest is one of my favourites.

12:26Beautifully fragrant with Thai ingredients.

12:31What could be easier?

12:34I'm starting with the sauce.

12:37Simply mix coconut milk, grated garlic and ginger.

12:42Red Thai paste.

12:45Like that.

12:47Gives it a lovely colour.

12:49Then in with the sweet chilli sauce,

12:52fish sauce and lime juice.

12:56That's it.

12:58A quick beat.

13:01And we're done.

13:07What's stunning about this recipe are the colours from the mixed peppers, onions and sliced aubergine.

13:14It's amazing how these cook down.

13:18And of course, new discoveries like lime leaves and lemongrass.

13:25Drizzle some oil, season, then toss the veggies in half that glorious Thai sauce.

13:35It's a lovely aroma coming from this.

13:3715 minutes in a 200 fan oven so that the veg will roast and take on that fabulous flavour.

13:49Now to prepare the chicken breasts.

13:52Season and toss in sweet chilli sauce.

13:57And this isn't strong at all.

14:02Simply brown them in some sizzling oil.

14:04These are browned nicely now.

14:08Perfect colour.

14:10Out with the roast veg.

14:13They're ready for the chicken.

14:15So, the biggest ones to the outside, nearest the heat.

14:21And the smaller ones in the middle.

14:24They look good, don't they?

14:26That's just perfect.

14:28Pour the remaining sauce over the top.

14:31The smell is lovely.

14:34And back into the oven.

14:40If you want to be correct and do it really well, have Thai basil.

14:48So I'm going to just chop that up.

14:50Stalk as well.

14:52The smell is definitely aniseedy.

14:58Regular basil is a good substitute if Thai isn't available.

15:02Wow, there we are.

15:08Doesn't that look good?

15:10While the chicken rests, heat the tray to finish the sauce.

15:15That's gently bubbling away.

15:18In goes baby spinach.

15:20Then our basil goes in on top.

15:25It's a lovely bright green amongst the yellow and the red.

15:29Aubergine's nice and soft.

15:31That's just perfect.

15:33Chicken back on.

15:35And it's ready.

15:37Ideal for an al fresco lunch.

15:40The flavours are perfect.

15:41It's spicy but not too spicy.

15:44And lovely that you've got all that sauce.

15:47The whole thing looks so tempting.

15:49I think all the family would absolutely love that.

15:52What a treat.

15:53Tom's made it back on board so our journey can continue.

16:04Hey Mary, if you had a boat, what would you call it?

16:08How about delicious tart?

16:12I think that would be lovely and surprising.

16:16And come on, what would you call it?

16:18Well now I can't think of anything as good as that.

16:20The hot whisk.

16:21That's good.

16:22You like that?

16:23Yeah, that's good.

16:24The fallen meringue.

16:26The fallen meringue.

16:27That doesn't go so well.

16:28Stiff peaks.

16:29Aren't you think further than meringue?

16:30I'm mainly stuck on meringues at the moment.

16:32Hot and spicy wings.

16:34For me, that's the name.

16:36Well, from the delicious tart to the hot and spicy wings.

16:39Cheers to that.

16:41What could be better?

16:43Could this day with Tom be any more delightful?

16:50I loved my family outings as a child and the only thing that would get me back in the car was the thought of delicious food when we got home.

17:00And growing up, the family favourites were cottage pie, shepherd's pie and fish pie, all with mashed potato on top.

17:08And, of course, I've been cooking them since the beginning of my career.

17:14You're going to start us off with a basic savoury mince now.

17:17Yes, it shouldn't look dark brown and it shouldn't have large flecks of white fat.

17:23And we could make this into a cottage pie.

17:25Actually, I can remember my mother all those years ago always mincing her own mince because she said she'd never know what the butcher's put in it, all the leftovers.

17:36I don't know that she was right.

17:38So, there we are. That's beginning to brown.

17:41Let's pretend that it's browned quite a bit and I can add the other ingredients.

17:45There is sizzling away in here. I remember it used to stick like mad. I scratch away with my spatula and I've still got that same spatula in my kit today.

17:57So, I'm going to top that with mashed potato.

18:00And this is fairly basic cooking, but people need to be reminded of the old favourites.

18:06Take a round bladed knife and just go over the top, pressing down lightly and you get really nice patterns.

18:12I can remember doing this. I often just swirl it now or perhaps with a fork.

18:18There we are.

18:20That really does look delicious.

18:21Gosh, that's a real classic, isn't it? I think that would be just as delicious today as it was then.

18:32But even better is this brand new version with a gorgeously crisp cauliflower mash.

18:42No mince today. Braised beef will be the base of my filling, but chuck, brisket or any good cut will do.

18:51Move it about and all the time I'm trying to get that little bit of brown from the bottom up with the meat so it doesn't burn.

19:00When it's all gloriously brown, out with the beef and in with the smoked bacon and onions.

19:13You don't need to actually tenderise the onion. Just let it take a bit of colour.

19:19In goes grated garlic, earthy chestnut mushrooms and beef stock.

19:27When I stir that, the liquid will take up the natural gorgeous golden brown.

19:34More flavour from tomato puree, bay leaves and red currant jelly.

19:40I love this little bit of sweetness. Give that a good stir, it's bubbling away.

19:50To thicken, flour and of course red wine.

19:54There's never any leftover wine in our house. I'm afraid it always is the top of a bottle.

19:58So, in it goes. Slow to start.

20:04Whisk together.

20:07And pour.

20:09And you'll see it'll go beautifully smoothly.

20:13Season.

20:15And back in with the browned beef.

20:18Give that a good stir.

20:20It's rather too thick now, but on the cooking in the oven, the moisture will come out of the mushroom and the onion and it'll be a beautiful sauce.

20:32One and a half to two hours in a 140 fan oven and the braised beef will be gloriously tender.

20:40Oh, look at that.

20:42Look at that.

20:43And remember, it was quite a thick sauce with it.

20:46And just look at it now. It's just running off the spoon.

20:50So, in that goes.

20:53Full of flavour.

20:55Plenty of rich wine gravy.

21:00Time for my updated topping.

21:03Cauliflower and potato mash.

21:05Heavenly.

21:07I'm now going to add the butter.

21:10Real butter.

21:11Nothing like it.

21:13A dash of hot milk.

21:15Then mash it.

21:17A lovely variation on the classic potato.

21:20When the children are at home at weekend, Thomas loves to mash the potato.

21:25But you've got to be very careful because he eats it all the time he's mashing it.

21:30And I don't get very much left.

21:32That looks beautiful.

21:34Meat filling cooled.

21:36Pile on generous spoonfuls of mash.

21:42So, rough that up with your fork.

21:45And I wouldn't use something like broccoli because it would lose its colour.

21:49But cauliflower is perfect.

21:51And also jolly reasonable.

21:53Right to the edges.

21:55That's it.

21:56I'm rather pleased with that.

21:58For extra crunch, top with mature cheddar cheese.

22:02Then back into the oven at 180 fan until it's golden and bubbly.

22:16Just look at that.

22:18It is glorious.

22:20What a colour.

22:21I can just see Tom tucking into this when he gets home.

22:29Gosh, listen to this.

22:33Crisp and wonderful.

22:36In goes the spoon.

22:39Right down there.

22:41The sauce is a perfect consistency.

22:47Watch as it goes on the plate.

22:49Runs away.

22:51Plenty of meat there.

22:55So that's a complete meal.

22:57We've got the cauliflower in with the mash and a wonderful casserole underneath.

23:02I'm just determined to get some of that crispy topping.

23:06Success.

23:07It's hot, mind you.

23:10That is so good.

23:13There's real depth in that sauce.

23:16The meat is beautifully tender.

23:18Absolutely scrumptious.

23:20And I've got a little bit of crunch from the cauliflower.

23:23Different, but very, very delicious.

23:30Our journey's almost at an end.

23:33A drop to celebrate.

23:34We've got garnishes and everything.

23:36You've thought of everything, Mary.

23:38A little bit of mint and lemon.

23:40Oh, what could be nicer?

23:42It's nice to have a bit of salad, isn't it, with a drink?

23:44It's one of your five a day, I'm sure.

23:46Cheers to us.

23:48Cheers to us.

23:50What a lovely time.

23:53Messing about on the river has been such fun.

23:55What better way to finish the perfect day than teaching Tom my all-time childhood favourite, bread and butter pudding.

24:08It's the same one that my mum made.

24:09Absolutely classic.

24:11Haven't changed it for 60 years.

24:14You haven't changed it at all?

24:15No.

24:17Talk to me when I was young.

24:19It starts, as always, with lemon zest.

24:22You're always distracted by the river.

24:25Go on, give them a wave then.

24:27And then we'll get down to business.

24:29They can't wave.

24:30They're oars.

24:31Right.

24:32So you do that and I'll start buttering.

24:35While Tom's this, I'm getting on with a stack of white bread.

24:40There are the fancy ones.

24:41They use brioche, sometimes croissant, but this is the original recipe that I do and I think it's right.

24:49Butter right to the edges, generously.

24:51Oh, I'd say yes.

24:53You're making an excellent job of that.

24:56I've always fancied myself as a lemon zester.

24:58Tom's got the gist.

25:00Now, into the same bowl go the sultanas.

25:05Lovely.

25:06Just mix it up, mix it up.

25:08This is such a quick, classic pudding.

25:11Perfect.

25:12Bread buttered, we're almost ready to assemble.

25:16Do you do triangles or squares?

25:17Squares.

25:18Squares!

25:20Don't muck up my recipe.

25:21I just do squares.

25:22No, I'm not.

25:24A layer of sultanas, the squares of bread,

25:27then more delicious dried fruit.

25:31Because if you just have them on the top, they get burnt and we tuck them in with the bread.

25:35And keep layering, butter side up for crispness.

25:43I'm doing it in a sort of jaunty way.

25:45Right, that's it.

25:46And I'll just make sure that it's covering everything.

25:48OK, then you can correct them.

25:50That's good.

25:51Sprinkle over the last of the sultanas.

25:54You on the top.

25:56You on the top.

25:57To finish off, a classic custard mix, beginning with the eggs.

26:03My cookery teacher at school said custard only has three ingredients.

26:06Is that right?

26:07Milk, eggs and sugar.

26:09Exactly.

26:10We're having cream in ours, though.

26:11Oh, well, she didn't mention that.

26:13Did you have cookery at school?

26:14Well, we called it food technology.

26:16And I loved it, actually, and I got an A-star.

26:18Did you?

26:19And you like having a bit of praise and a bit of success.

26:22Yes.

26:23Right, a whisk.

26:24Oh, that didn't last long.

26:28Whisk the eggs together, then in with the caster sugar.

26:32There's nothing difficult about a brem butter pudding.

26:35Finally, in goes whole milk and luxurious double cream.

26:40In my childhood, when we had it, we didn't have cream in it.

26:43No.

26:44But it really is pretty good.

26:46Just pour over the custard mix evenly.

26:49Come on.

26:51All of it.

26:53That's it.

26:55Let that soak.

26:57And you want a dish that's not too deep,

26:59because you want a lot of crispy top.

27:01Ah, that's the best bit.

27:03Just before baking, sprinkle with demerara sugar for added crunch.

27:10Now, that wasn't too difficult.

27:12Hey, what do you think of our bread and butter pudding?

27:14Hey.

27:15Hey.

27:16Oh, no.

27:17Oh.

27:18Dribbled the custard now.

27:19No, no.

27:20It's all right.

27:23All the pudding needs is 30 to 35 minutes in a 160 fan oven,

27:28until it's golden brown and risen.

27:32And where you serve it is up to you.

27:35Mary, this is so lovely, this bread and butter pudding.

27:38Essentially bread with custard on top.

27:40And lots of sultanas.

27:42Oh, I'm not complaining.

27:44Neither am I.

27:45It's really good.

27:46It's absolutely delicious.

27:48And every time I do that dish, I shall think of you,

27:50and I shall raise a glass to your 90th birthday.

27:54Many happy returns, Mary Berry.

27:56Don't forget.

27:57Dame Mary Berry.

27:58Sorry, you're right.

28:00Next time, I celebrate a lifetime of cooking easy meals

28:06with extraordinary women.

28:08I think that looks absolutely delicious.

28:11You've done a very good job in it.

28:13You've done a very good job in it.

28:41You'll be Arbeitsist.

28:42You'll be proud of for you.

28:43Thank you so much for your life.

28:44You're from chez companies.

28:45Only Irish people that useες

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