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00:00To mark my 90th birthday, I'm taking a trip down memory lane.
00:06Well, you've got all these tips, I know, that I've read with great pleasure in these Home and Freezer Digest books,
00:11because they're only 15 pence, and they're issued once a month, isn't it?
00:14Once a month, and I think there's lots of cooking ideas that save money.
00:17I'm dying to give myself a haircut there.
00:20It's liable to get lost in that big chest, you know.
00:23It's all over the place.
00:25Celebrating a lifetime of doing what I love is a real honour.
00:30I think they look perfect.
00:32Joined by wonderful old friends.
00:35Cheers!
00:36No, no, no, no.
00:37Oh!
00:38Come on, Barry.
00:39And special new ones.
00:40Delicious.
00:41I've never had a dame in the house before.
00:43Hello, sailor.
00:46We'll cook some of my classics.
00:48You're such a great teacher.
00:51Wow.
00:52I've never been this scared since I did my exams for horticulture.
00:55Update, old favourites.
00:57Chickpeas.
00:58What were chickpeas in the early part of when I was cooking?
01:01And, of course, share some delicious new recipes.
01:05Where on earth would I rather be right now?
01:08Oh, oh, no.
01:09Oh.
01:10Dribbled the custard now.
01:11No, no.
01:12It's all right.
01:13You mean to tell me I did this?
01:14You did that.
01:15Rejoicing in my ongoing passion for home cooking.
01:19You're such an inspiration.
01:20You're such an inspiration.
01:21You're such an inspiration for me.
01:31Mm, yeah.
01:32No.
01:33You're such an inspiration.
01:34You're such an inspiration for my family.
01:36It's like this.
01:37This is my family.
01:38Yeah.
01:39a challenge i've dedicated my life to helping people save time in the kitchen
01:46no one deserves it more than my friend the sports broadcaster and working mum gabby logan
01:54i'm so excited to spend the day with mary berry she is such a hero it's going to be a fun day
02:00mary how are you you are very much on sort of home ground for you is that okay i felt like
02:09this is not my comfort zone at all you love sport though i love sport but i love even more the fact
02:16that you're joining me today i'm very excited about it don't worry we're not going to play
02:20football but we are going to cook together so let's go do it i want to show gabby four dishes
02:27that span across my career all freezer friendly and perfect to make ahead
02:36the 1970s go-to dinner party favorite baked new york cheesecake still popular and still so simple
02:46to make a classic cured salmon gravlax made much like i did in the 1980s a new recipe for this
02:57mouth-watering slow-cooked casserole with a very modern cut of beef i've only just discovered
03:05and because i'm still developing ways to make life easy my classic family pasta with a new twist to make
03:13it freezer friendly i love sharing all my shortcuts and tips so we have more time to enjoy delicious food
03:27i think home freezers were a huge turning point in making life easier they were more common after
03:35the 60s but i still had to explain the best way to use them lots of people have these tall ones now i've
03:41got a chest one actually but this is beautifully packed you can buy a big pack and you can perhaps use
03:47four fish fingers close it up again and then use them later it looks so strange seeing a freezer and
03:54explaining about it kippers are an excellent buy on the bone much more reasonable than buying them
03:59individually freezers were becoming part of uh life uh until then people did their preserving in glass jars
04:09some peas these were five pounds for 75 pence that's 15 pence a pound goodness gracious and i've got some
04:17special sausages and you mustn't keep sausages because they've got a high um fat content you mustn't
04:21keep them too long and these are nearly three months so i must use them up look what's here this is a
04:27trotter that i keep meaning to to make some brawn with gosh well i wonder what viewers would say now if
04:33i produce trotters we take freezers for granted now and i wouldn't be without mine
04:45this modern recipe for macaroni cheese is ideal to make life easier
04:49i'm going to show you how you can make it freeze it cook it straight from the freezer and the
04:56consistency will be perfect and the flavor too the white sauce is a simple roux i find to make a white
05:05sauce with hot milk you get success every time first melt the butter before adding the flour
05:12i use plain flour if all you've got in the house is sr doesn't matter gradually add the hot milk
05:19a little at a time looks a little lumpy at the moment give me a few moments and i'll give it
05:25a beat it'll be as smooth as smooth once all the milk is in bring the sauce to the boil
05:35i don't usually cook pasta dishes from frozen because they end up a little bit stodgy but this
05:41one is especially for the freezer the sauce is much thinner and it makes a brilliant result
05:47finally a mix of parmesan and cheddar to create that rich cheesy sauce vegetarian cheese options will
05:57work well too and then a tablespoonful of dijon mustard mustard brings out the flavor of the cheese
06:10season and pile in cooked macaroni pasta that's been cooled all very easy give that a good stir
06:23now that looks quite sort of sloppy and that's just how it should
06:27and it goes straight into the freezer from here ready for those days when there's just no time
06:45just imagine straight back from work over to the freezer max frozen solid off with the foil into the
06:53oven and in 45 minutes it'll all be ready a 180 fan oven will do the job
07:00oh it is the most gorgeous golden brown color and it's bubbling away and the smell
07:15it's making that bubbling sound just look at that
07:33i think this will be a great recipe for gabby maybe she'll be coming home late from football on a
07:39saturday and coming through the door she'll have the macaroni cheese at the ready in the freezer
07:49but i have another freezer friendly recipe i discovered in the 1980s with a little more
07:56elegance for my high-flying friend so how long have we we known each other well i moved to your old
08:03village about 12 13 years ago and you were very good friends with some people who i'm now very
08:09good friends with i ended up cooking for you which was one of the most nerve-wracking days of my
08:12life oh come on i had to take the day off work i blocked it out so that i could spend the whole day
08:16cooking it was such a a great influence on all of us in terms of our cooking and and just juggling
08:23things how you managed to juggle everything i think you're an inspiration no one busier than you
08:26home cooks fell in love with this cured fish over 30 years ago and it's still popular with a delicious
08:37mustard and dill sauce it's perfect for busy gabby who loves to entertain shall we sit down yeah to
08:46cure this side of salmon all i need is coarse sea salt and caster sugar quick and simple and then you just
08:55cover the fish and that in turn will make the juices come out the fish will get smaller and it will
09:07preserve it once it's covered sprinkle with dried dill essential for the perfect gravlax
09:14well mary that just seems so easy i can't believe that's it that's all you do it is easy well you're
09:21such a busy girl whenever i turn anything to do with sport there you are looking so smart and
09:27enthusiastic well there's a lot of sport mary as you know isn't there it just never seems to end
09:32whether it's rugby football athletics and i think we watch most of it at home now i just have to pop the
09:41tail under and wrap in foil if i leave it the full length not many people get it in the fridge
09:49to help the curing process we have to weigh down the wrapped salmon tins are fine into the fridge with
09:56those okay now leave the salmon to marinate in the fridge for 24 hours
10:05so how old were you gabby when you started cooking well i didn't really cook mary until i got married i don't
10:12think properly pre-working life yeah i was a gymnast i was living at home and so my mum was a really good
10:19cook until about the mid 80s when at the microwave came to town and like a lot of women who were busy
10:27then i think the idea of ready-made meals was was quite it was people don't realize do they that that
10:33was kind of before then people didn't have them so my grandma would never have bought anything ready
10:37made and so we used to have lots of lasagnas and things like that that came out of um the microwave
10:44no need for ready meals with a dish as simple as this one the sauce starts with two egg yolks
10:52pop the whites in there oh now you're going to see how i no no i've just put the whites in there by
10:59accident that's all right that's perfectly right and i've just split the egg yolk
11:03i don't mind wait a minute wait a minute that doesn't matter one more please never mind about
11:11mistakes or part of the joy of cooking caster sugar white wine vinegar and dijon mustard are whisked
11:19into the egg yolks then the sunflower oil i'll do the pouring slowly and there it is and like making
11:27mayonnaise yeah it does get thicker yeah god i've been working my forearms out for if you think of
11:34those victorian women had very big muscles here they didn't have those machines did they they certainly
11:40didn't more dill to complement the salmon's cure but fresh this time see what you think okay
11:48it's not bad it's delicious but not as delicious as when served with the finished gravlax let's turn
12:01that around so you can see it gorgeous shall i get some plates not that i'm desperate to try this or
12:07anything mary so if you were doing smoked salmon you would do long thin slices but not so with this
12:16so you do it at a slight angle and they could be a little bit thicker can't they it's definitely
12:21thicker oh i can't wait to make this i can't believe how easy this is
12:30i'm ravenous that's the thing about cooking it it makes you hungry doesn't it
12:38that is absolutely delicious
12:41i've always loved cooking with fish it's the original quick no fuss meal look at that that's
12:52fantastic look at that and i try to visit local fishmongers on my travels look at that monkfish
12:59that's the mother-in-law fish that's what we call it in cork the mother-in-law fish
13:03well because it's got such an ugly face i worked in a fishmongers in bath when i was 21 so i could
13:13upskill as they say nowadays i've got something to show you right let's have a little look as you
13:19might have guessed it's fish today now all these fish that you're seeing are the sort that you would
13:24have to go to a good fishmonger for and and you'd have a nice lot to choose from i remember the shirt
13:30then to the herring they should have a nice pink face and i'll show you now how to bone a herring if
13:38you want to do it yourself at home start from the fleshy side take a sharp knife and put it above the
13:43bone so long strokes using the whole blade or nearly all the blade all the way down i would have bought
13:50the fish myself um i would have brought it in ice boxes um i would have planned everything now i don't
13:57make fish stock with this bone i give it to the cat now i'm going to prepare a fish for my recipe
14:03that i'm going to do i bought these two lemon fillets put the skin side down lie the fish out
14:11take the knife make sure that it the handle's dry so it doesn't slip in your hand start with a sawing
14:16action at the tail not going through the skin and you just tip it over it's really not too difficult
14:23i worked in a fishmonger's so i knew about fish and i wanted to tell people about fish that perhaps
14:28they didn't know mary you're pushing boundaries here you know showing people what to do on tv how
14:34to cook in a landscape that wasn't particularly friendly towards women in lots of industries
14:40you look like you've got a lot of ambition do you know i wanted everybody to enjoy cooking as much
14:47as i did and television is the best medium you have several thousand people watching you maybe
14:55millions and it's the best classroom you could ever have of course then came all the chefs and very few
15:02girls of course delia was the first and she was brilliant and did she help you give you confidence
15:08that you could actually be ambitious in this i admired her enormously and still do
15:12and you now are blazing that trail for other female cooks as well i hope so
15:22i feel so lucky about my life in food i never imagined all this when i started out
15:29it's hard to grasp that i've written so many cookbooks and appeared in countless cooking shows
15:36from the 60s through to bake-off in 2010 and the dozens after that but i'm not the only one who
15:46breaks boundaries gabby is one of the first female presenters of the country's biggest sports show
15:54match of the day that music don't you change it we're not changing the music absolutely not i'm i'm very
16:00excited about the job but i might not be doing much of the day when i'm 90 but i hope i'm i'm still
16:04working hard you're such an inspiration i was also inspired by the women around me and i remember
16:16watching my mother making casseroles at home this one is ideal for any busy family and i'm using beef
16:24cheeks a very modern cut of meat i first had beef cheeks in our pub restaurant and i absolutely loved
16:33it and thought it was different so i went straight away to my local butcher yes they had it and the
16:39supermarket too so i thought it's time to have a go i've been cooking for a long long time but there's
16:45always something new to me and i will always take the challenge fry off some streaky bacon then use
16:53the remaining fat to brown the beef cheeks i've used two each sliced in half there's a little bit of
17:01natural marbling in the beef cheeks and that will all become crispy brown when i turn them over remove them
17:10and fry diced onions celery and finely grated garlic they will absorb all those glorious meaty flavors
17:20then a little bit of thickening with some flour just a very little curry powder there it is
17:31that adds a little bit of spice but it's certainly not a curried dish a can of chopped tomatoes i can
17:38still smell that bacon fat lovely and some rich beef stock and any sediment that's at the bottom there
17:48certainly not burnt but i'm taking my spatula across the bottom scratching it up so that it all adds
17:55flavor and it does need a little bit of fortifying very often i cook with red wine but i've often got
18:03a bottle of port not expensive port and it's amazing even if i have a gravy that i think should have a
18:08little bit more flavor a little dash of port in it and this one i'm going to have at about 100 ml
18:18that's exact now salt and pepper
18:22once the sauce has boiled and thickened return the bacon and beef cheeks that's it that's going to simmer
18:31just until it's come to a full rolling boil lid on and into a 140 fan oven for four and a half hours
18:40your work is done while this is cooking you can get on to all the other things that you have to do and
18:47catch up on lay the table get everything ready do a totally different job you know that it's looking after
18:54itself it looks good it looks rich doesn't it now i'm going to add some horseradish to that hot horseradish
19:10plenty of sauce there and some cream if gabby wants to freeze this dish to make her life even easier
19:18she can simply do so before adding the horseradish and cream so let's just lift that out
19:28and this lovely sort of chunky sauce now look how easily that fork went through gosh that smells good
19:39that has just melted i've hardly had to chew it
19:43so good i could happily finish this little rock in about five minutes and the horseradish is bringing
19:50it all together
19:57it's so wonderful that gabby's blazing the trail for the next generation of women in sport
20:03well done have a little jog over again yes after cooking sport has been one of my favorite pastimes
20:12i'll have a go at anything oh she's good
20:22no matter the challenge good shot and i have to go to the top of the board yeah
20:29great shot one two three some with less success oh that's a shot it's not six though it's not six
20:36probably four so i'm thrilled to visit my local team
20:50look the sun's come out for you and you're under 14 yeah what smile every sock is pulled up yeah
21:05mary will you send them off for training i will oh i've always wanted i'm only trusted with a whistle
21:10for the dog this is much better so off to training you go
21:26for my final recipe the perfect treat for hungry sports women
21:30new york baked cheesecake once my 70s dinner party staple now an everyday treat two simple stages
21:44and a slow bake easy peasy
21:49new york cheesecake how about that i love cheesecake do you remember what i made for you for pudding mary when
21:56you came around it was one of your cheesecakes it was very memorable a lemon cheesecake this is a cooked
22:03oh okay and i think they're lovely and it hasn't changed over the years i just love it its signature
22:10base is simply crushed digestive biscuits mixed with demerara sugar and melted butter i always put just a
22:18little bit of demerara sugar in it because it gives it that crunch and you know food is all about
22:24textures as well as flavors make sure the 20 centimeter spring form tin is lined with baking
22:30paper and then just flatten it out again with with your spatula so that really i'm sure you've done
22:38this many many times for cheesecake when you came around for dinner we had minestrone do you remember
22:43i never made minestrone soup before but i decided it was traditional and then we had lamb which i'd
22:47slow cooked for about 12 hours and then i made the lemon cheesecake which was from your cookery book
22:53actually mary and you said i don't remember my children were so impressed reuben and lois because
22:57you said it had a nice firm bottom do you know it is about the company and the fun it is it is
23:07the filling is simply full fat cream cheese caster sugar and vanilla extract that's absolutely fine
23:15that looks beautiful already doesn't it i use all full fat if anybody doesn't like the sound of it they
23:21can have a small slice because the taste is just so much better oh it tastes better it is better
23:26flour and sour cream are next it gives a little bit of a bite to it i start blending this no you're
23:36dying to get going aren't you we've got eggs to go in there okay the eggs are essential to create that
23:42lovely baked cheesecake texture
23:47into the tin and we're done set the oven for 140 fan for 40 minutes
23:58how long have you and kenny been married we have been married 24 years this summer and did you have
24:04a wedding cake yeah we did the base was very traditional but i'm not a big fan of fruit cake and
24:11so then we had one tear that was a victoria sponge and then we had one tear that was a chocolate cake
24:16but isn't that a good idea you've got something for everybody and then we had these brilliant
24:20figurines made of us at the top out of marzipan well they're more than marzipan because then we kept
24:24them for years mary i'm going to tell you a sad story now we moved house once and when we went into the
24:29box i think some little mice had got into the garage and they ate our heads and so we were just there with
24:34our bodies well i'm glad you've got it today
24:40the art to this cheesecake is once it's had its 40 minutes turn off the heat and let it sit for two
24:47hours and then overnight in the fridge like this one i made earlier you see it's absolutely level
24:56just you're just so keith and press the palette knife against the tin okay and then round okay
25:05thank you just so that you're all around that's right so mary i was saying before about how much
25:13i admire the fact that you're working so hard at your age you're such an inspiration but it's interesting
25:18people didn't really know you how they know you now until you were kind of in your early 70s really
25:24that's right but you're busy building you know your career and you worked all the way through
25:29my first job was with the electricity well i've got a newspaper cutting here and you can see this is
25:35old by the color of the from the newspaper i think it's the bath chronicle and it was one of the first
25:40times that i did a demonstration in the pavilion i can tell you i was shaking like a leaf what are you
25:47doing i was showing off all the new electric cockers why why is the man with you in a top hat
25:53because he was adding a bit of magic right okay whereas actually it was you who was creating the
25:58magic was it the first time you'd done anything like that i'd been to people's houses but not with
26:03an audience yeah did you like that audience did you like it when you could put a bit of performance
26:08into it yes but you're shaking so much and so nervous now you know if i've got an audience i feel
26:15i've got friends yeah and you smile at them and they smile back our last stage is to spread on more
26:22of that tart sour cream to offset the sweetness perfect you've done a very good job you know have
26:30i that's lovely okay then you put the strawberries on top and you don't need to do it in any pattern
26:36higgledy-piggledy okay let's do it we'll do it together okay
26:47so we're nearly there what do you think well mary i think that looks absolutely delicious
26:53i would say edible right here's a fork have a go okay thank you
26:58oh that is gorgeous the strawberries just cut through as well don't they i think they're lovely
27:11but you might put raspberries over the top you like them no i really that's can i have another
27:15i just want to make sure that i really like it
27:17i think my work is done i'm sending lovely gabby off with enough ideas for her non-stop working life
27:31thank you so much it's been such a lovely have we had fun well we certainly have and i know just
27:37who'd love something sweet does anybody like cheesecake yeah come on then grab the bottom and with your
27:45other hand well this certainly is better than oranges at half time just it's amazing thank you
27:53what's it like we have a little surprise for you are you ready girls yes three two one go
28:03oh isn't that wonderful how amazing
28:16next time come on barry that's twice i'm joined by my kindred spirit jamie oliver you've been part of
28:23my life the whole journey where on earth would i rather be right now than doing this for you
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