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Short filmTranscript
00:00To mark my 90th birthday, I'm taking a trip down memory lane.
00:06Hello, well I woke up with a marvellous feeling this morning that today was a merry berry day.
00:11And how do you start planning a summer dinner party for six?
00:14What are your thoughts?
00:15Well, first of all, I try and choose a menu that's suitable for the time of year.
00:18Obviously you've planned the table and everything that goes on it as well here.
00:22Well, I thought that as it was a nice summery theme, we would have green and yellow.
00:26You know, I love getting together, everybody chatting and doing lovely dishes at home.
00:34Celebrating a lifetime of doing what I love is a real honour.
00:39I think they look perfect.
00:42Joined by wonderful old friends.
00:44Cheers!
00:45No, no, no, no.
00:46Oh!
00:47Come on, berry.
00:48And special new ones.
00:50Delicious.
00:51I've never had a dame in the house before.
00:53Hello, sailor.
00:54We'll cook some of my classics.
00:58You're such a great teacher.
01:00Wow.
01:01I've never been this scared since I did my exams for horticulture.
01:05Update old favourites.
01:07Chickpeas.
01:07What were chickpeas in the early part of when I was cooking?
01:11And of course, share some delicious new recipes.
01:14Where on earth would I rather be right now?
01:17Oh, no, oh.
01:19Dribble the custard now.
01:21No, no, it's all right.
01:22You mean to tell me I did this?
01:23You did that, rejoicing in my ongoing passion for home cooking.
01:28You're such an inspiration.
01:29I so enjoy entertaining my dearest friends, like the dinner I threw for our 50th wedding anniversary.
01:48Feels like power day.
01:50There's nothing I love more than a party, and I really enjoy helping people choose special dishes that you don't have to spend a long time in the kitchen preparing.
02:05Comedian Kyle Smith-Bino shares my passion for getting friends together over food.
02:11I love how it's more casual these days, but he's asked for my help with one important element.
02:19Seating plans, I can do the arrangements, I can do the drinks.
02:25Food, not so much.
02:29It seems Kyle has got all the ingredients for a great dinner party.
02:34All that's missing is the home-cooked food, and I'm coming to the rescue.
02:41Hello, Kyle.
02:43Hello.
02:44How are you?
02:45I'm really well.
02:46Good.
02:46I've never had a dame in the house before, so I got the place cleaned up especially after last night's party.
02:52Oh, and you're all ready for another one?
02:54I'm always ready for another one.
02:55A light one.
02:56Okay, come on then.
02:57Great.
02:57This is my comfort zone, because I've always enjoyed helping people throw dinner parties.
03:03Tell us what we're going to eat.
03:04As the main course, chicken in a nice cider and mushroom sauce, and the pudding is a meringue layer, which we've done before with fruit.
03:14It's rather good.
03:15In the 1970s, dinner parties were very much part of life.
03:21Now, it's much more informal.
03:24You put the soup out before the guests come.
03:27When you're sitting people down, it's much easier.
03:29And you've got individual butter dishes as well, I noticed.
03:31If you give everybody their own butter, then they don't have to stretch and ask, and it's very easy to use any up the next day for scrambled egg or something.
03:39And the last detail, as always.
03:45I'm so happy to be called upon to help new cooks like Cael.
03:51I've chosen dishes that I know he will be able to master.
03:54Like a modern way to serve canapes, crispy mushroom arancini with a melt-in-the-middle dolciolata cheese.
04:04Then a classic tender beef main served with a sumptuous bayonet sauce I learnt to make at college.
04:13My all-time favourite pudding when entertaining, the creme de la creme chocolate roulade.
04:20But as Cael is a nervous cook, we're starting with this 1980s favourite.
04:28Salmon with a delicious Parmesan crust.
04:31Such an easy crowd-pleaser.
04:36So don't you help your mum in the kitchen a bit?
04:38Um, no.
04:40She, that's, it's very much been her domain and she's always been like, get out of the kitchen.
04:45Well, I always do the tidying up, no matter how much I don't enjoy washing up.
04:50You're a good son.
04:51The sauce kicks off by boiling sliced chestnut mushrooms in white wine for one to two minutes.
04:58You take those out.
04:59Yep.
04:59I'll hold this steady.
05:01That's it.
05:03So a slotted spoon.
05:04Slotted spoon.
05:06You didn't even know what that spoon was, did you?
05:08No, for me that's the one you take the spaghetti out with.
05:10Well done.
05:11Well, this isn't spaghetti.
05:12Let that bubble away to reduce the liquid to about two tablespoons.
05:18It's the base of the sauce.
05:21While that's happening, why don't you chop me some parsley?
05:24You do touring.
05:25Yes, that's right, yeah.
05:26Keeping everybody happy and joking and whatever.
05:30So sometimes you must have to cook.
05:33Well, that's the problem when you're on tour.
05:35You're in a different city every day.
05:36You're in a hotel room where you can't get access to a kitchen.
05:40But what you've got to do is just end up in a kebab shop usually.
05:43Is that your comfort food kebabs?
05:46No, but it's usually all that's open.
05:48I didn't realise how hard touring was.
05:51I thought it was going to be just like getting to see loads of the UK and get to try out different sausage rolls.
05:58So you hardly see the towns that you get to?
06:00No.
06:01Yeah, yeah, very rarely.
06:02Add some rich double cream and bring it back to the boil until it reduces even further.
06:10And we're leaving it on a high heat and we're going to watch it and just give it an occasional stir and that'll make a wonderful sauce.
06:18You know, when I'm getting them with kebabs at midnight, it's all sauces.
06:23Burger sauce, ketchup, mayo, chilli mayo.
06:25Well, hopefully this one will make your list.
06:29The mushrooms go back in and it's ready to top the salmon fillets.
06:34These last two don't want to go in.
06:36Come on, lads.
06:36That's it.
06:38Great.
06:39Give it a stir.
06:41Mmm, the smell.
06:42It's good.
06:43It's beautiful.
06:44Not too complicated.
06:45No, it's not.
06:46It's almost fun.
06:47Almost fun.
06:48So, if your mum was a fly on the wall now, what would she think of you?
06:53Er, she'd probably be saying, hurry up and get on with it.
06:57Oh, yeah, that's just about what I'm going to say.
06:59Yeah.
06:59Hurry up and get on with it.
07:00That's perfect.
07:01The wonderful crust couldn't be easier.
07:05Breadcrumbs, grated parmesan, lemon zest, seasoning, and finally the parsley.
07:11Voila.
07:13And then we'll put some on the top as it comes out.
07:16I mean, I'm all about the presentation, so I'm very happy to make it look interesting.
07:19I can see that because you look pretty stylish.
07:21Why, thank you.
07:22Yeah, it's all right.
07:23You've got fruit all the way down your arms.
07:25Yeah.
07:28Simple as that.
07:29Simple as that.
07:30So, when you're entertaining, would you do something like this?
07:33I only want easy things.
07:35Right.
07:35Easy things that taste really good.
07:38A little paprika to give a rich colour to the crunchy topping.
07:42And into the oven at 180 fan for 15 minutes.
07:48Good job, Kyle.
07:53You mean to tell me I did this?
07:55You did that.
07:57What a delicious, timeless classic for a beginner.
08:00But some of my dinner party ideas are best left in the 1970s.
08:09This is my dear friend, Shirley.
08:12We worked together and both loved to cook for parties.
08:15Asparagus rolls were absolutely the most up-to-date things to do.
08:22And you'd use something like a can of asparagus.
08:25I've forgotten about this.
08:27Sometimes, for really posh parties, you'd put another piece in like that.
08:32And the butter made it stick.
08:34I thought it was sheer luxury at the time, didn't you?
08:38Absolutely.
08:39This really takes me back, Mary, you and I working together like this.
08:42Well, Kyle may prefer something a little more up-to-date than asparagus rolls and salmon mousse.
08:50These divine mushroom arancini, with a mouth-watering cheese filling, will fit the bill.
08:58These are a very special, modern canapé.
09:01Perfect for entertaining, and you can make them ahead too.
09:05I'm using puccini mushrooms because you get a very intense flavour from the dried mushrooms.
09:12But they do need reconstituting first.
09:16When they soften, strain the woody liquid to use later, then finely chop.
09:22It's a lovely smell coming out from these.
09:25Then throw some chopped banana shallots into a sizzling pan.
09:31Everything is chopped finely because we're just making these small arancini balls
09:36and we don't want big lumps of onion or mushroom.
09:43Add garlic, risotto rice and those aromatic porcini mushrooms.
09:48Keep it moving round the pan.
09:53Mix veg or chicken stock into the mushroom liquid.
10:00That's going to be really full of flavour, mainly from the mushrooms.
10:05This is a cheats risotto.
10:07No need to add more stock slowly.
10:10All it needs is 20 minutes for the rice to cook.
10:13I remember so well in the sort of 60s, 70s, how I fussed about everything.
10:19I remember I had a favourite tablecloth and it was green and it was linen
10:23and it was an absolute devil to iron.
10:27And now very much the fashion is to have linen, but it could be all crinkly,
10:32saves time, even the napkins too.
10:34But I still favour my old green tablecloth and I promise you I do still iron it.
10:40The rice looks rich and creamy.
10:44Parmesan and seasoning will make it even better.
10:49I'm going to spread that right to the sides of the bowl so it gets cool quicker.
10:56Pop in the fridge for 20 minutes or so,
10:58then add chopped fresh tarragon and panko breadcrumbs.
11:02That tastes so good.
11:08But there's another ingredient that we're going to use, which is dolciolata cheese.
11:14So I cut the dolciolata into cubes like this.
11:17I then put it in the freezer because these, listen, they're quite firm.
11:23That'll be easier for me to put it in the centre of each ball.
11:27Now we're on to the homeward stretch.
11:29To make these balls, it helps to have wet hands.
11:32So I'm just going to put those in there.
11:34Nice, clean hands.
11:36That's it.
11:36Then I'm going to take a teaspoonful of the mixture, like that.
11:42And then I'm going to roll that into balls.
11:44And it doesn't stick to your hands.
11:46It's really quite pleasant.
11:48Then make a hole in the middle.
11:52Then take a cube of cheese and drop it into the middle.
11:57And work the risotto round the outside of that.
12:04On to the next one.
12:06Another teaspoon.
12:08Now I'm being quite adventurous,
12:10much more than I would have been 20 or 30 years ago.
12:13I wouldn't have used dolciolata, and it's such a delicious cheese.
12:20When they're all done, dip in beaten egg
12:23and then roll in the panko breadcrumbs
12:25before chilling in the freezer
12:27to help them keep their shape when they are fried.
12:35I think I can do about a 12 at a time.
12:39They're just beginning to sizzle.
12:40That's perfect.
12:41And they want to be pale, golden brown.
12:44And this is when all the effort you've done,
12:46you've spent time doing those.
12:48You've done them meticulously.
12:50They're holding the shape, which again is very rewarding.
12:54When they're golden and crisp, they're ready to serve.
12:59I'm really thrilled with the result of my labour.
13:02Don't they look beautiful?
13:03All crispy brown, ready to eat.
13:05And I'm expecting that dolciolata cheese
13:09to have melted in the middle.
13:17Just in time for Kyle's dear friends
13:20who've arrived ready to eat.
13:24The arancini and, of course,
13:26the salmon with that parmesan crust.
13:28Your main is served.
13:32Yeah.
13:32Oh, that's very nice.
13:35It's lovely.
13:36I'm going to try this and cheese.
13:38Yeah.
13:38Oh, that's delicious.
13:42I promise you, he did really well.
13:45Kyle's salmon is exquisite.
13:47For someone who usually makes packet rice,
13:49I'm so impressed.
13:51You've done well, man.
13:55It's actually really, really tasty.
13:57That's your phrase, isn't it?
13:59Yeah.
14:00Well, the food's a hit.
14:03Now for what Kyle really loves to do at his parties,
14:07entertain.
14:08Do you all believe there's three raspberries?
14:10Yes.
14:11Yes, OK.
14:12Put this one on top of here.
14:18Would you please?
14:21For our brains.
14:24For our brains.
14:29Much like my passion for food,
14:32Kyle's love of magic started in childhood.
14:36So he wants to share some of the delights
14:38of those early tricks.
14:46Wow.
14:47This is like a large case.
14:49Yeah, this is what I like.
14:51That's absolutely everything.
14:53Yeah.
14:56Wow.
14:57Anything else in there?
14:58No.
14:59No, for you?
15:00No, I don't trust you.
15:02There's nothing else in there.
15:03No, I haven't hidden anything.
15:04But there is a wand here.
15:06Ah, right.
15:07Well, let me do the magic.
15:08You do, yeah.
15:09I'd like a rabbit.
15:10A rabbit?
15:11Yeah.
15:12I'll see what I can find.
15:14Abracadabra.
15:15It's not quite a rabbit, but...
15:18Second choice.
15:21But there's more where that came from.
15:24I've got something that's right up your street, I think, Mary.
15:28Right.
15:28And it's a card trick.
15:30But a card trick with a difference,
15:31because these are just blank cards.
15:33Watch his sleeves.
15:34Watch his sleeves.
15:34I'm watching.
15:35The cards represent the ingredients of cake.
15:37For instance, we've got some flour, some milk,
15:39some sugar, some cream, and some icing.
15:42Right.
15:42Icing on the cake.
15:44But in fact, if we just make a little bit of magic,
15:46you'll find one of the cakes will appear.
15:47That's the eclair.
15:49And, of course, we have a look.
15:50And the other cards are now completely and utterly...
15:53I'll keep them for the research.
15:54I've been watching this later, but I've missed the drink.
15:55Well, it was magic.
15:57Well, this one, this is a bit of fun as well.
15:59This is actually a trick with an empty bag.
16:02Now, wait a minute.
16:03I want to have a good look.
16:03Yeah, have a look.
16:04Feel it inside.
16:05Right down the bottom.
16:06No?
16:06All the way.
16:07Empty.
16:07OK.
16:08It's like an invisible object.
16:10Flick it in the air.
16:12Did you hear that?
16:13It's a blob object.
16:14If you say the magic word, you'll find.
16:15A box of flowers comes out.
16:19No.
16:21A box of flowers from the empty bag.
16:23Did you understand that?
16:24Because you're a magic man.
16:26No, he's stunned me with that one.
16:28If Kyle can't work it out, it must be magic.
16:32What fun.
16:34What have we got in there?
16:36I can't work out how he did that.
16:37This, no, he can.
16:38This is more surprises.
16:40Is it?
16:40Yeah.
16:40Oh.
16:41When I want to sprinkle some magic over a dinner party, then this is the recipe I turn to.
16:49Luxurious beef fillet tails, but with a classic, indulgent mayonnaise sauce.
16:55It'll impress any guests.
16:59Beef fillet is considered sheer luxury.
17:03I didn't know about tail fillets, you know, back in the 60s and 70s, but now it's become more popular, but it's considerably more reasonable.
17:11It has just the same flavour and texture.
17:15Drizzle olive oil over the fillet before quickly browning in a hot pan.
17:20Perfect.
17:21Season.
17:23Then just turn it over and do the sides.
17:28And then I put it in the oven to finish off.
17:31Now those are beautifully browned, and I'm just going to spread them with a little mustard.
17:41I think Dijon mustard is a delicious choice.
17:46Pop the fillets into the oven at 180 fan for seven to eight minutes.
17:56Out they come.
17:58There we are.
17:58I want them to be really pink in the middle, and that's just right.
18:03They can rest while I turn my attention to the sauce.
18:07The method that I'm making my bare-nose sauce, I learnt at college and it hasn't changed.
18:13Combine water, white wine vinegar, and chopped shallots.
18:19And I'm going to boil it, keeping an eye on it, until it's one tablespoon.
18:24In that time, all the flavour of the shallot will have gone into the liquid.
18:30Do you know something?
18:30I have been so fortunate.
18:32When I was doing cooking at college, I had Mrs. Varley.
18:35She was so tall and elegant and dedicated to the subject, and she wanted all of us to do well.
18:43She was very firm, and we were quite frightened of her.
18:47She didn't give praise often, but I remember when I was making my hollandaise, I got it right, and she gave me a bit of praise.
18:55That was good.
18:55When it's reduced, separate out the shallot-infused vinegar before adding egg yolks and a dash of salt.
19:06And as that vinegar went into a cold bowl, it wasn't hot, it's not going to start to cook the egg yolks.
19:13Whisk the yolks until they're well mixed with the vinegar reduction.
19:17I've got the water simmering, I've got a cold bowl with beaten egg yolk.
19:23I'm going to put that on top.
19:26Add cubes of butter, one at a time, until the sauce starts to thicken.
19:31Just want it a little bit thicker.
19:33In goes a little more butter.
19:40That's perfect.
19:41I think Mrs. Varley would have given me a gold star for that.
19:46Season, then add freshly chopped tarragon and parsley.
19:51It's a beautiful sauce.
19:53It's only hollandaise with added fresh herbs.
19:56Doesn't get much better than that.
20:00I've rested that a good ten minutes, and I'm expecting it to be beautifully pink inside.
20:08That is just perfect.
20:11The tail fillet is perfect with my bayonet sauce.
20:16Served with broccoli and a rocket and parmesan salad.
20:21What could be better to impress your friends?
20:27Well, that is one of the best pieces of meat I've ever tasted.
20:33So, so tender and full of flavour.
20:36And what crowns it is that wonderful bayonet sauce.
20:41And if that wasn't enough, the final trick up my sleeve is my all-time favourite pudding.
20:53A decadent, cream-filled chocolate roulade.
20:56Before we start, I want to share one of my greatest successes, made for possibly my most memorable party.
21:08Wow.
21:09Is that your wedding cake?
21:11That's my wedding cake.
21:12That's my wedding cake.
21:13I came home with the cake made, but I hadn't done all the piping.
21:16So you made your own wedding cake?
21:17I did.
21:18Well, of course, I'm a cook.
21:19I would have been ticked off by all my mates if they said, what do you mean, you didn't
21:23make your own cake?
21:24I would have just thought you would have had some other things to do.
21:28On the morning, I just did the decorating of them.
21:31Wow.
21:32Not too much fuss.
21:33My dress...
21:34It's beautiful.
21:35It cost £5 in a sale.
21:36No.
21:37Yup.
21:38What?
21:39It doesn't look too bad, does it?
21:40It looks great.
21:41It's a bargain.
21:42Susan's small sale, it was.
21:43Great day.
21:45But it's time to get Kyle focused on making our wonderful pudding.
21:50Whoa-hoo!
21:51An easy start of sugar and egg yolks.
21:54Come on, you can go up even faster.
21:55Even more?
21:56Gone right up to the top.
21:57I'm scared.
21:58No.
21:59That's it.
22:00That's more you.
22:01This is exactly as fun as it looks.
22:04Then we whisk the egg whites.
22:07Kyle needs to beat them into stiff peaks, but no further.
22:15That's just about right, so don't lift it up yet.
22:19Turn it off.
22:21So we'll let those off again.
22:24I think I need your strength.
22:27Oh!
22:28That's it.
22:29So we've done the egg whites.
22:30Yep.
22:31There's our beaten egg yolks.
22:33Now we've got to add that chocolate.
22:35It's melted rich dark chocolate.
22:38So when did you come into being a comic?
22:41I trained as an actor and I never thought I'd go into comedy.
22:44I always thought I'd be in, like, quite serious plays.
22:47And I remember I always wanted to be in The Bill.
22:50But...
22:51You must have had another ambition other than The Bill.
22:53That was the main thing.
22:54And then I was trying to get stuff on my showreel.
22:57So I was just doing, like, the comedy sketches and skits on YouTube.
23:01And then eventually met Jamie Dimitriou and then I was in Statlet's Flats.
23:04And that was my first regular role.
23:06Without YouTube, you wouldn't have got going, would you?
23:09No.
23:10Or it would have taken a lot longer.
23:12Once it's blended, gently fold in a large spoonful of the egg whites.
23:19This will slacken the mix, ensuring no lumps.
23:23Then add the rest.
23:25Adding cocoa powder is the little secret I want to pass on.
23:32I'm always experimenting and I've found that if I added a little bit of cocoa to it,
23:37it made all the difference and it kept its shape better.
23:40So do you experiment quite a lot, then?
23:42Oh, I do.
23:43Yeah.
23:44But I'm sure you experiment with your lines, don't you?
23:46Yeah, often by not saying them.
23:49I mean, I quite like to experiment when I do have to cook.
23:52But the problem is when I like it, when it's really good,
23:54I don't know what it is that I've put in.
23:56You don't write it down?
23:58No, I don't write it down.
23:59Ah.
24:00I'll make sure Kyle has the recipe for this roulade.
24:03But first, the velvety mixture can be spooned into the tin.
24:08Oh, yes, that looks nice.
24:10The sponge needs 30 minutes in a 180 fan oven.
24:15You did Sewing Bee. I saw you on Sewing Bee.
24:18Yes.
24:19And is this one of the little items that you need to eat?
24:21No, this isn't.
24:22I didn't get this made for me.
24:24Yeah, I did some presenting on Sewing Bee, which was a new thing for me.
24:30But that brought me into the world of competition and presenting and judging,
24:34which, of course, you've got a lot of experience in.
24:36Oh, yes.
24:37Well, I was just cooking on television.
24:39And then, of course, Bake Off came along.
24:41Mm.
24:42And I was quite nervous at the thought of being a judge.
24:44And then I thought, well, I've written cake books.
24:46I know exactly how to make a good cake.
24:49But I remember thinking to myself, I don't want to do it on my own.
24:52And that's how Paul Hollywood came.
24:55I think we were a good team.
24:56Yeah, great team.
24:57I think I was a little more gentle, perhaps.
24:59Yeah.
25:00The sponge has baked perfectly.
25:03Just dust a little icing sugar on some baking paper, which will give it the classic finish.
25:09Now, the aim is to tip that on top of there and then we'll peel the paper off.
25:16Am I going to do that?
25:17You're going to do that.
25:18Am I?
25:19Now, am I trying to do this delicately or I'm just dumping it on there?
25:21Delicately.
25:22Delicately over slowly.
25:23Okay.
25:24Come on, then.
25:25Right down.
25:26There we are.
25:27Oh, okay.
25:28I thought it was all going to fall down like a tree.
25:31But that wasn't too difficult, wasn't it?
25:33No.
25:34I didn't really know what to expect.
25:36Well, this is like making an ordinary Swiss roll.
25:39Absolutely perfect.
25:41That was a bit of panache that you did.
25:44Yeah, a bit like magic.
25:46Score a line along the short edge of the sponge, making sure not to cut it all the way through.
25:53And that will make it a really tight Swiss roll.
25:58Right.
25:59To make the cake into a decadent treat, what else but thick whipped double cream.
26:06You're being quite bold now.
26:08Oh, am I?
26:09Yes.
26:10That's it.
26:11In a good way.
26:12In a good way.
26:13Okay, great.
26:14It's quite fun, isn't it?
26:15It is.
26:16But also, I'm terrified.
26:18You're not terrified.
26:20You're doing a very good job.
26:22Nothing wrong with that.
26:23Now, we come to the rolling out.
26:25Gently roll the sponge inwards, starting with the scored edge.
26:30There's a big crack here, but that is part of its charm.
26:34And so, there it is.
26:36And that must be the biggest, fattest, wonderful roulade.
26:40I've done cupcakes before, but I've never done anything as big as this.
26:43Are you proud of that?
26:44I am.
26:45Splendid job.
26:47I think your friends will love it.
26:50Look at this.
26:52How about that?
26:54Don't you think Kael has done well?
26:56Come on.
26:57Just look at that, then.
26:59Wouldn't you be proud if you've made that?
27:02Smashed it.
27:03That's fantastic.
27:04Just look at their faces.
27:06Come on.
27:07There's a smile all round.
27:10It's lovely.
27:11It's very, very good.
27:13Kael has been a trooper.
27:16And has truly embraced my lifelong love of entertaining with delicious food.
27:23So, Mary, I want to say thank you very much for today.
27:26Because I wouldn't have been able to do this without you, literally.
27:29Well, I've had a wonderful day.
27:31And I couldn't have had a better student.
27:33He's worked really hard.
27:35His knife work is improving.
27:37Mmm, like Zorro.
27:39And he made that wonderful salmon, another roulade.
27:42You all go round and he'll do it for you, will you?
27:46Is that a problem?
27:47Yeah, it is.
27:48Yeah, I will.
27:49To you.
27:50To Mary.
27:51To Mary.
27:52What a journey I've had.
27:57Thank you for being with me every step of the way.
28:01I've loved cooking for you.
28:04And I promise you, there's more to come.
28:06It is more to come.
28:07Oh, yeah.
28:09It's more to come.
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