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00:03I'm Prue Leith, cook, caterer, restaurateur, cookery school founder, and writer of 16 cookbooks.
00:11This looks so delicious. I'm absolutely dribbling.
00:15I'm in my 80s, so I haven't got time to waste.
00:19This series is all about the things that really matter to me.
00:22Family, fun, food, and friends.
00:26I've got to let it out when it comes.
00:31We'll be sharing simple home-cooked recipes.
00:34Oh, I did it.
00:35And what does that do?
00:37Well, unfortunately, it's not quite doing it.
00:40And celebrating the best produce.
00:43I'm lucky enough to live in the astonishingly beautiful Cotswolds with my long-suffering husband, John.
00:50And now he's agreed to join me in the kitchen, too.
00:54Nope.
00:59Coming up today, top pastry chef Ravneet Gill joins me in my kitchen.
01:06I'm nervous.
01:07You're nervous?
01:08Nonsense.
01:08Because I'm making cake for you.
01:10Oh, my.
01:11Don't be silly.
01:12John is in cheese heaven.
01:15Do you eat the crust?
01:16Absolutely.
01:16When you cut this cheese, you have to make sure that you get part of the rind.
01:20And I've got a hack for turning leftover drinks into jelly.
01:25Okay, so now this is really floppy.
01:27Do you see?
01:28Not stiff at all.
01:30Welcome to my Cotswold kitchen.
01:40For me, food evokes memories of people and places.
01:44And there are dishes that I have been making for decades, which I never tire of returning to.
01:50Today we're going to make a dish that I absolutely adore.
01:54I think I invented it, but I probably stole it from someone else.
01:58But it's a version of tart tartin.
02:01You know, tart tartin is that wonderful puff pastry dessert, and you usually get pears or apples in it.
02:08But this is a savory version, and I like to make it with butternut squash.
02:17I was brought up in South Africa, and butternut squash was this sort of luxury pumpkin.
02:23You've got cheap big pumpkins, which were a bit watery.
02:26On special occasions, you've got butternut squash.
02:30First, peel the butternut squash.
02:32They keep for months, but the older they are, the harder they are to peel.
02:37So this one's nice and young.
02:39And the other advantage of a young one is that the seeds are not too tough,
02:44and the seeds are going in there with everything else.
02:47If the seeds are very tough, then okay, take them out.
02:50But I like to leave them with the seeds on.
02:55So then you just cut nice, fat slices, like this.
03:00Use a sharp knife, but watch your fingers.
03:05Quite tough.
03:10Right, now we're going to roast all these slices, including the seeds.
03:16So they're going into a roasting tin.
03:18A little bit of oil.
03:22Just what amounts to a couple of tablespoons.
03:26Give it a shake around.
03:29And then we're going to put in a tablespoon of coriander seeds.
03:34And about the same amount of thyme leaves.
03:39And then you want to roast them for about 25 minutes at 200,
03:44until they're just cooked.
03:55So I will have a look.
04:01Remove from the oven and check they're cooked.
04:06Yep, they're nice and soft.
04:09Now for the sauce.
04:10In a pan, place a bit of butter.
04:15Some red chilli harissa paste.
04:19And a tablespoon of cumin seeds.
04:24And this is the really interesting bit, which is a bit of maple syrup.
04:31Really sweet, sticky maple syrup.
04:34And we need just another tablespoon of olive oil.
04:38So I'm going to melt all that.
04:41Do you know, it's so long ago, I can't remember how it all happened.
04:45I know that I remember that a friend of mine was ill.
04:49And he was a great gourmet,
04:51and it was proving really difficult to get him to eat anything.
04:55And he was vegetarian.
04:57And so I thought, you know, what could be nicer than a ta-ta-ta?
05:01But I needed to be something savoury.
05:04So I did this.
05:07And I've been doing it ever since.
05:09Now place the butternut squash in the pan and let it soften a bit more.
05:18Butternut squash is very nutritious.
05:20It's high in fibre but low in calories.
05:23And also contains beta-carotene, which supports eye health.
05:28Always good to know.
05:30And then, when you've got it all bubbling and nice,
05:32you need to turn it off and cool it a little bit.
05:36Because I'm now going to put the pastry on top.
05:39And if it's too hot, the pastry will melt.
05:44Puff pastry is made from alternating layers of dough and fat.
05:49So I have cheated a bit here.
05:52I almost always buy puff pastry because it's really very good quality.
05:57And it takes a long time to make.
06:00It's important with puff pastry not to over-roll it.
06:06It's a good idea to do little jerks like that
06:08so that the bubbles, you see, can move around in the pastry without disappearing.
06:16And then, you plonk this on top, like that, tuck it in, trim off the corners.
06:28And then, tuck in the edges like that, all the way around.
06:33And then, make a few cuts in the top in order to let the steam out.
06:38Because you want that pastry to be crisp.
06:40And if all the steam gets stuck in it, it's likely to make it soggy.
06:44So then, that goes into the oven.
06:46You don't need to glaze it or anything else.
06:48Because when it comes out, you're going to turn it upside down and you're not going to be able to
06:51see it anyway.
06:52So that goes into the oven.
06:58That oven is at 200 degrees and it will stay there for 20 to 30 minutes
07:04until it's really nice and well-risen and good and brown.
07:08Because if that's not really brown, the underneath won't be well-baked at all.
07:14So, I think probably nearer 30 minutes than 20.
07:25So, I reckon this is done.
07:31Now, you want to just make sure that nothing is stuck around the edge.
07:36Also, wait about 10 minutes to let it cool before turning it over so that it doesn't fall apart.
07:43So, here's the moment of truth.
07:46Put that right over the top.
07:49And then, this is the bit that's a bit difficult.
07:53Turn it over.
07:55And hey, presto.
07:58Now, that one got dislodged.
08:01But you just ease him back.
08:02Looks good, doesn't it?
08:06Finally, I have a few more ingredients to make this dish look really special.
08:14So, I'm just mixing a bit more maple syrup, a bit more butter and a little bit more harissa paste,
08:21just because I want to be able to, at the last minute, make this look nice and shiny.
08:30Lovely.
08:33And what better than to finish it off with a little mint or some thyme leaves?
08:39Now, for the best part, what does it taste like?
08:42I like a serrated knife to cut puff pastry with.
08:53See, the pastry is nice and flaky, uncooked.
09:00Mmm.
09:02Tastes really good.
09:03It really is delicious.
09:05Just a little bit of maple syrup makes all the difference.
09:09And though I says it myself, I think it's pretty well perfect.
09:19Up next.
09:20Right.
09:21I'll show you how to make delicious jelly using leftovers.
09:25This is just leftover coffee, a little bit of cream and a bit of Irish cream liqueur.
09:31And acclaimed pastry chef Ravneet shares her inspiration for baking.
09:37I was a really fussy eater growing up.
09:39But I always had a sweet tooth, and I grew up above a corner shop.
09:42So I think that's where it came from.
09:51Welcome back to my Cotswold kitchen, where I'm celebrating my favourite things.
09:56Great food, great friends and family, but also making the most of whatever you've got in the kitchen.
10:04I rather fancy myself as the queen of leftovers.
10:07So, today I want to show you about how to make jelly out of lots of different leftovers.
10:21Anything that tastes delicious as a drink will all make wonderful jellies.
10:27All you need to know is how to set them.
10:29So, I'm going to start with the Bucks Fizz jelly, which is half orange juice and half champagne.
10:34I'm using sheets of gelatine, as that's what works best.
10:38It has to be precise amounts.
10:41You need eight leaves of gelatine for a pint or 450 mils of liquid.
10:49Whatever the liquid, that's what it is.
10:51Warm a little of the orange juice in a pan and drop the sheets in one by one, or they'll
10:56stick together in a lump.
10:58Right, seven and eight.
11:01Then leave for about ten minutes.
11:05Okay, so now this is really floppy, do you see?
11:08Not stiff at all.
11:10The gelatine is now soft enough to begin to melt it.
11:13So, I now have to put some heat under it.
11:16You don't want it to boil, just heat gently.
11:20You can see there's still a few little lumpy bits, but they're disappearing fast.
11:24Once the gelatine is melted, add the cold champagne, which will help cool it down.
11:31Then taste.
11:34It definitely needs some sugar.
11:37So, I'm going to put a tiny bit of sugar syrup.
11:43Pour into glasses, and once they're cold, put them in the fridge to set for a couple of hours.
11:51Meanwhile, I'll talk you through the rest of our jellies.
11:54We had a party recently, and I made an enormous jar of summer punch, and it consisted of elderflower, lemon
12:03juice, and ginger ale.
12:05This is just leftover coffee, a little bit of cream, and a bit of Irish cream liqueur.
12:12Set them with the gelatine in exactly the same way.
12:16You make it in the morning, and then put it in the fridge, it'll be perfect for that evening.
12:20I have some I chilled earlier, so now for some decoration.
12:26A little slice of orange on the Bucks Fizz.
12:30John's favourite thing is jelly and custard.
12:33So, I'm going to add ordinary bought custard to the ginger ale, lemon, and elderflower one.
12:41And then I think I'll pop a few bits of candied lemon on top.
12:46And for the coffee one, what could be nicer than a blob of whipped cream and some chocolates?
12:52This is a really cheap way of getting quite posh-looking free dessert out of leftovers.
13:13My guest today is a writer, an activist, a television presenter, and a top pastry chef.
13:23Ravnett Gill, welcome to our Cotswold Kitchen.
13:26Thanks for having me. I'm nervous.
13:28You're nervous? Nonsense.
13:29Because I'm making cake for you.
13:32Don't be silly.
13:34You know, what nobody realises is I'm no cake maker.
13:37They just think, because I judge cake like you do, that I must be a terrific baker.
13:41But you have a good palate.
13:43Yeah, I've got good taste buds.
13:45So, it's not working.
13:46So, Ravnett, I think, by looking around, that you're going to do something with chocolate.
13:52Is that right?
13:53Yeah.
13:53I'm going to make you a light as air chocolate and pistachio roulade with some lovely cherries inside.
14:04I'm going to start off by making the sponge for you.
14:06And it's a really quick sponge base.
14:10Ravnett is whisking four egg whites and a quarter of a teaspoon of cream of tartar, then 50 grams of
14:20caster sugar.
14:22So, basically, you're making meringue.
14:25A meringue and then the egg yolk whisked separately and then all of it mixed together.
14:30And so, it's relying for its puffiness just on the air that you're beating into the meringue and into the
14:37other mixture.
14:38Yes, but it does have a cheeky bit of baking powder in it.
14:42That's not a bad idea.
14:45Scoop the egg white out of the bowl.
14:48Then put the yolks in.
14:51And what I do is I just do it all in the same bowl to avoid washing up in between.
14:55And I always keep egg yolks in their shells.
14:57I don't know about you.
14:59I'm very impressed.
15:00Whisk them with another 50 grams of sugar.
15:10In here, I've got flour and cocoa powder.
15:13And then cheeky baking powder.
15:15That's a little baking powder.
15:20Now the egg is whisked.
15:22Ravnett's adding three tablespoons of milk and 70 mils of oil.
15:31Ravnett's adding three tablespoons of milk and sugar.
15:34And then we're going to mix it all in the bowl.
15:35Great.
15:36So that's all the noisy bit done.
15:39And I'll mix it all in this bowl.
15:41You don't have to have a stand mixer.
15:43You could use one of these, couldn't you?
15:44Absolutely.
15:45And you can technically do it by hand.
15:47You can technically do it by hand.
15:48Not something I would recommend.
15:51I'm just sieving the dry ingredients over the top.
15:53And the great thing about this is, you know, you have to be so delicate often with these sponges.
15:57But with this one, you really don't.
15:59You're just bringing it together.
16:01So this is going to be a really light mixture.
16:04So now I add the egg whites and I just fold with a whisk.
16:07And I'd move the bowl the same time I moved the whisk.
16:10And that way, you're handling it less and you're getting almost two motions in one.
16:16Did you always know you'd be a pastry chef, Rav?
16:18No, absolutely not.
16:20I was a really fussy eater growing up.
16:22Oh, really?
16:23And, yeah, really fussy.
16:24And I always had a sweet tooth.
16:26And I grew up above a corner shop.
16:28So I think that's where it came from.
16:30And then I actually studied psychology at university.
16:33And then in a last panic decision, ditched this PhD that I was meant to do.
16:39And went to Le Cordon Bleu.
16:41And went to Le Cordon Bleu.
16:43My parents were really unhappy about that.
16:45Ultimately, they must know that it's better that you're happy.
16:47Now they see it.
16:49But it took them until I was about 31 for them to realise that it was the job for me.
16:57Once everything is mixed, Rav places it on a flat baking tray lined with greaseproof paper.
17:05So that's it.
17:06And that goes in the oven.
17:07But as you can see, it was really liquid.
17:09It's quite a soft butter, isn't it?
17:11Yeah.
17:12It goes in the oven at 160 to 180 degrees for 10 to 12 minutes.
17:23Rav took over from me as a judge on Junior Bake Off.
17:27And as well as being a brilliant cook, she's become something of an activist, calling out bad behaviour in professional
17:33kitchens.
17:35I remember when I was chairman of the Restreters Association, giving a talk once and saying that we as an
17:42industry behaved worse in the kitchen than the army.
17:47And you had the courage to set up.
17:50What is your organisation called?
17:52It's called Counter Talk.
17:53Counter Talk.
17:54And what does it do?
17:54So it's a hospitality platform where we vet companies based on how they treat their staff.
17:59Our entire platform promotes healthy work environments and tries to promote places that treat people nicely.
18:05It's so sort of overdue that.
18:07And I've talked to many, many chefs in my day who would say things like,
18:10my head chef used to hold my hand over the stove if I burnt anything and burn my hand.
18:16That will teach you.
18:17And I said, so you think that's the way to behave?
18:20It's just appalling.
18:22And I think when you see that you don't have to behave that way, it's quite baffling that these things
18:26still happen.
18:27I think that's an amazing thing to do.
18:29So this is presumably the filling you're about to attack now.
18:33And it's such an easy filling.
18:35It's just double cream with a bit of sugar, a bit of salt, because I always add salt to every
18:41sweet thing I make,
18:42and some pistachio paste.
18:45Just mixing that together.
18:48Rab's Roulade will get a lovely chocolate glaze.
18:52It's a really simple, almost ganache.
18:54It's just cream, chocolate, apricot jam to add a bit of shine.
18:59Yeah, and then also a bit of oil.
19:02And that's it.
19:03It just gets stirred together until it's warmed and melted.
19:06So we'll just keep this ticking over.
19:08Shall I get it filled?
19:09On a low heat, yeah, on a low heat.
19:10I just want it to melt.
19:12Now the cake should be ready.
19:15It just needs to be left to cool for about an hour before it's filled.
19:21Assembly job.
19:22Great.
19:22This is always the most nerve-wracking part, actually, I find.
19:25But with cakes like this, you always want to take the paper off and transfer it.
19:30Rav's got the trick for Roulade rolling, putting another sheet of greaseproof paper over the cake,
19:37flipping it over, then rolling it.
19:41It's sort of training it so that when you fill it, it'll want to roll up again without cracking.
19:47Exactly.
19:53So now on here, we've got our pistachio cream.
20:01And it really is very important that this is cold, isn't it?
20:05Very.
20:06If the cake is at all warm, the filling will just begin to melt and run out of the cake.
20:11Exactly.
20:13So you're leaving one edge.
20:15Yeah.
20:17Next, some tinned or jarred cherries, which have been soaked in kirsch.
20:22Dot them along one edge of the cream.
20:25So then I'll sprinkle some pistachios over the top.
20:28Do you like pistachios?
20:30I do like pistachios.
20:31So chopped pistachios, and I also think they're very good with cherries.
20:39And then we're going to start folding it over.
20:44I use my fingers just to get it tucked in.
20:46It's really important to get that first tuck.
20:49And then ease it over with the paper.
20:52And then when it's all the way over, you want it so the seam is on the bottom.
20:57Yeah.
20:58And that needs to go in the fridge or to get it nice and set.
21:00Yeah.
21:01Very to-date.
21:08Once it's cool, it's ready for Rav's chocolate glaze.
21:12The glaze should just be a bit warm, and I'm just going to put only a tiny bit.
21:17Just will help mean that we don't get those marks on the bottom.
21:23Then it's placed on two pallet knives, which will help us move it later.
21:28So the glaze should just be slightly liquid, but not too sloppy.
21:32But I always like to go over in one and then add.
21:35Then you can use, like, a spatula just to, like, edge it into any gaps.
21:44So I'm going to ask for your help, actually.
21:45If you could grab one end and I'll grab the other.
21:47Okay.
21:47We'll move it over to the board.
21:50Great.
21:51And then I'm going to just cut the ends off.
21:54Oh, good.
21:55So that it will fit on the plate.
21:56Which means then.
21:57Yeah.
21:59And then try my best to lift it on here and then gently pull away each pallet knife.
22:07There we go.
22:08Well done.
22:10The roulade is going back in the fridge to chill.
22:13But we can't let those two end bits go to waste.
22:18I was a bit worried.
22:19Yeah, they look lovely.
22:20Because I haven't made one of these so quickly before.
22:26That looks so good.
22:28It really looks beautiful.
22:29And it's very simple and wonderful.
22:31I hope you're going to like it.
22:33That's for you.
22:35Rav, this looks so delicious.
22:37I'm absolutely dribbling.
22:38I need a bite.
22:42That's so lovely.
22:43It's very tender.
22:45It's springy, but it's not tough.
22:55That is poetry on a plate.
23:00Thank you so much for coming.
23:03Thanks for having me.
23:03It was lovely to have you.
23:04Really lovely.
23:15Still to come, my husband John is up to his elbows in cheese.
23:20So these ones here, they're ready to go?
23:23They're ready to go, yeah.
23:24And I have another food hack for getting creative with jelly.
23:27If you're doing this for Valentine, you can make your strawberries really heart-shaped.
23:43If there's one thing we're not short of in the Cotswolds, it's cows.
23:48And their milk has turned into the most wonderful produce.
23:53John is off to meet one of the area's leading cheesemakers to get some cheese for a recipe
23:58we're going to cook together later.
24:03At Dalesford Farm, they have been producing award-winning cheese for more than 20 years,
24:09and their organic Friesian herd is only 100 feet from where the cheese is made.
24:19New Yorker Peter Kindle is the head of the creamery.
24:23He's got one huge organisation.
24:26Yes, it's sort of the organic Disney world.
24:29How did you get into this?
24:31Ah, heavens.
24:33In the early 90s, I was dating my wife, so for her birthday we went to Paris,
24:38and after eating two weeks of cheese in France, we just became obsessed with it,
24:42and that was all it took.
24:44She said, yes, by all means go to France and study cheese making.
24:47I love it.
24:49Back in 2002, the dairy was famous for its cheddar, but things have moved on since then.
24:57We make a single Gloucester, double Gloucester, we make cheddar, obviously, and then we do
25:02two blues and we do two mold-ripened cheeses.
25:04So it's loads of different things going on here, so why don't we get our hands at work
25:09and put you in the cheese room?
25:12I'm ready to go.
25:12Okay.
25:16Each cheese has its own distinctive process, but there's one cheese that is made in a very
25:22unusual way, a unique cheese called Adelstrop.
25:28It's the only place in the UK producing it.
25:32So this is the Adelstrop room.
25:33This is where pretty much the magic happens.
25:36It is an aging room cheese to a large extent, and it does require quite a bit of physical
25:42activity.
25:43Once the cheese is formed into rounds, the rind is washed in brine by hand.
25:49It's called a washed rind cheese, and we do a simple brine, just a 3% salt solution, on
25:55the outside of the cheese, and you smear the outside.
25:59The cheese is washed twice a week for five weeks, then dried for a further two to five
26:05weeks.
26:06And that just keeps mold from growing, but it inspires a certain group of bacteria to grow
26:13on the outside.
26:14It's the bacteria that gives the cheese its distinctive flavor.
26:17Do you eat the crust?
26:19Absolutely.
26:20When you cut this cheese, you have to make sure that you get part of the rind.
26:23Okay.
26:24This method was first developed by French monks in the 7th century, who used seawater to
26:31wash their cheese.
26:33So ideally what you're doing is keeping any mold from growing on the outside, and inspiring
26:38specific bacteria to grow on the outside of the cheese.
26:41And they turn orange and yellow and pink as you smear it more.
26:48How much do these weigh?
26:503.2 kilos.
26:51Okay.
26:51We realized that if you weighed the curd when you put it in, when you go to cut it, and
26:56you
26:56want a 200-gram piece, you can set it up so that you literally just cut it into 16 pieces,
27:01and you wind up with 200 bare pieces.
27:04Are these machine-cut once they're...
27:06No, no, no, cut by hand, yeah.
27:09So that's that.
27:09That goes back where it was.
27:11Yep, yep.
27:12The cheese develops a very strong aroma and stays in this room for eight weeks.
27:18So these ones here, they're ready to go.
27:20They're ready to go, yeah.
27:21Usually it sells faster than we can get it to this point.
27:27Well, I thank you very much.
27:28I've enjoyed this.
27:29Actually, I never cease to learn.
27:31It's wonderful.
27:31We aim to please, for your efforts, a bit of addelstrop, you help to wash.
27:36Thank you so much.
27:38Bye-bye.
27:38Well, I'm definitely looking forward to tasting the product of those beautiful cows.
27:47Earlier, I showed you a simple hack for making jellies using leftovers, but I have another
27:54one up my sleeve.
28:03Right, so my final jelly is pink prosecco strawberry jelly.
28:10It's the most decadent and smart of them all.
28:13It's half pink prosecco, half cranberry juice, and a dollop of peach snaps.
28:21This is leftover jelly, so I'm going to spoon it into the glasses and create something a bit
28:28special.
28:31Down you go.
28:36Just push them in, and then another one.
28:40Because the jelly is half set, it will hold the strawberries in place.
28:44If it was liquid, it wouldn't.
28:47If you're doing this for Valentine and you really want to show off, you could make your
28:52strawberries really heart-shaped like that.
28:56And then push them down.
28:58And I have another trick to make the jelly look perfect.
29:02If your jelly is half set, it's not going to look absolutely perfect on top.
29:07So the trick is to warm the spoon by dipping it in boiling water, dry it on a cloth, and
29:12then just hold it on the top of your jelly, and it'll melt that little top of the jelly, and
29:17you won't get the rubbly bits.
29:20And now for the all-important decoration to finish it off, a strawberry on the edge of the glass.
29:27Here's how to do it.
29:28You want to just make a slit in the strawberry, but not all the way through, so you've just got
29:35a little opening to stick it on the edge.
29:40This might look a bit 1970s dinner party, but I tell you what, everybody loves it, and it does make
29:47them smile.
29:54There's something really satisfying about finding good produce right on your doorstep.
30:01Just down the road, Charlie Beldam grew up on his parents' rapeseed farm, and he saw the potential of turning
30:11some of that rapeseed into oil on the farm, and then making other products from it.
30:21In the Worcestershire corner of the Cotswolds, Charlie's family farm produces a true feel-to-bottle product.
30:30So we're in a field of rapeseed that has now turned from that lovely yellow flowers that we see earlier
30:37in the year to this quite brown, stickly plant.
30:40This is now perfect, ready for harvest.
30:43The combine will come through here, and it will separate these pods and leave these lovely little black seeds that
30:50are locked full of this oil that we can then go and cold press and squeeze.
31:01It is a lovely, hot, sunny summer's day, finally.
31:07It is a key part of our year because we rely on growing a crop, and that takes 11 months,
31:16and we don't really see the fruits of our reward until this time of year where we put a combine
31:22into it and see what the plant is holding.
31:26Charlie's dad had been growing rapeseed here since the early 70s.
31:31It was sold abroad to be made into animal feed or refined vegetable oil.
31:36This venture came out of a project Charlie was given at college about diversifying, and he thought about producing his
31:43own cold-pressed oil.
31:44So once I decided that that's what I wanted to go and do, I set about researching and working out
31:51the best way of turning our own rapeseed into the oil.
31:55When the crop is harvested, it is weighed and tested for its moisture level.
32:00We've taken a sample off the field to check its qualities.
32:06So it's on the drier side, but that's perfect for storing.
32:15So we've got, from the field and from the farm, these little black seeds are a lot full of the
32:21oil.
32:21We're now squeezing them using a screw press.
32:26Cold pressing literally crushes the seeds, keeping the oil as natural as possible.
32:33When I started making rapeseed oil, the knowledge was not there.
32:36People only knew olive oil.
32:38So it was really trying to educate people about the health benefits, the versatility, and that it's 100% British.
32:45This golden oil has half the saturated fat of olive oil, has only 0.1% cholesterol and is high
32:53in vitamin E.
32:56This little pellet is a by-product of the crushing process, but Charlie has a no-waste policy on the
33:03farm.
33:04This pellet, it goes off the castle fee to a local farm, so it goes back into the food chain.
33:10Part of our circular system with nothing added, nothing taken away, and really trying to utilise everything.
33:17But it is the oil that is the star of the show.
33:22So the oil has now come through the filter, coming into a 1,000-litre container.
33:27So it's gone from that kind of raw oil with sediment in it, through to a lovely golden clear oil.
33:32This will do about 100 litres an hour.
33:36Once it's in this container, we can then use it for whatever we like.
33:41The factory is crushing 24 hours a day, seven days a week, even on Christmas Day.
33:48The most satisfying part of production for me is watching bottles come through, get packed and go out.
33:55I know that sounds so silly, but it is such a simple process.
33:59It might be simple, but it's really popular.
34:02The team sell over 10,000 bottles a day.
34:05And it's something that we have started from field all the way through to bottle.
34:10So every bottle that goes out has got a stamp of our farm.
34:14And what we do and what we produce and what we are all about, so it is our identity.
34:20Charlie and his 20-strong team have also diversified into infused oils, dressings and mayonnaise.
34:27So that university project has taken him a very long way.
34:32I'm very proud of what I've done here.
34:34So it's what I've done for the last 14 years.
34:36I know it, I breathe it, I live it, I love it.
34:39But I wouldn't change any of it for the world.
34:47Still to come, John joins me in the kitchen to put a twist on a classic recipe.
34:53Do I just sort of wipe it round? Yeah.
34:55What's all this?
34:56I'll tell you when you get there.
34:58Just do that, what you're told.
34:59I'm just hoping our marriage will survive.
35:03Next wife.
35:04Sorry, he's impossible.
35:05Much, much.
35:16John!
35:21There you are.
35:23John is back with me in the kitchen.
35:25We're going to make bread and butter pudding.
35:27And we're going to make one that he's never heard of and I imagine will be very suspicious of.
35:33But we'll see it.
35:39Let's make a more traditional one first, a sweet one.
35:42But we're going to use almond croissant instead of bread.
35:45We're going to use pears instead of currants that you usually get in bread ruff pudding.
35:51And we're going to shove some chocolate in it.
35:53So it's chocolate, pear and almond croissant bread and butter pudding.
35:56OK.
35:56Sounds good.
35:57I'll peel the cares.
35:58OK.
35:58If you can butter the dish.
36:01Can you do that?
36:01Do I just sort of wipe it round?
36:02Yeah.
36:03What's all this?
36:04I'll tell you when we get there.
36:05Just do that, what you're told.
36:08My next wife is going to be much nicer.
36:12How far up the edges?
36:15Be liberal with the butter as it will add flavour as well as grease the dish.
36:21In most bread and butter puddings, you butter all the bread.
36:25But we're not buttering the croissant because that's full of butter already.
36:28And you're buttering the dish good and proper.
36:31Is that OK?
36:33Yeah, that's fine.
36:34Now cut the croissant into equal sizes.
36:37Into about four slices, four fat, chunky slices.
36:41OK.
36:42That's fine.
36:42That's lovely.
36:43OK.
36:44Actually, I'll wait until we've got...
36:46I've got my pears done because we're going to alternate them with pears and chocolate.
36:50OK.
36:52So if I do that, then I can dovetail them.
36:56Now don't forget you're going to put bits of chocolate in between too.
36:59No, you didn't tell me that.
37:00I did.
37:00You weren't listening.
37:01I'm...
37:04Definitely having a domestic.
37:06You want to use pears that are fairly ripe, so they cook nicely.
37:10Then tuck them around the croissant.
37:13Bread and butter pudding is better made with stale bread than fresh bread.
37:18So often I've used croissant or Panettone makes a wonderful bread and butter pudding.
37:25And you can sort of just think what you think goes with it.
37:28And I think pears and chocolate go very well together.
37:31Do you know, I haven't had too much puddings.
37:34It's like, in this household, rather a cake-free zone.
37:37Did I mention cake-free?
37:40Right.
37:40If I've heard a quote...
37:42More often.
37:42...about me, more often than any other, it is that my husband thinks that our house is
37:49a cake-free zone and he should have married Mary Berry.
37:55And I'm quite tired of it.
37:59Once the pears are in the dish, it's time to add the chunks of chocolate.
38:03Lots of chocolate.
38:05When you say lots of chocolate, is that...
38:07Am I doing it about right?
38:08Yes.
38:09But tuck it in so that you get chocolate underneath.
38:12Oh, I see.
38:12OK.
38:12And then, like all bread and butter puddings, we have to have a custard.
38:16And it's a really good idea.
38:17Pour your custard over the bread and butter, or in this case, croissant,
38:22and leave it to soak before you put it in the oven.
38:25So, I'm going to make the custard.
38:29Put 300ml's milk, 200ml's cream, and 100g of sugar into a jug.
38:37And I have a new gadget which makes whisking a lot quicker.
38:42Look.
38:43It whisks really quickly.
38:48It's really good.
38:49Look.
38:50When you push it, it's...
38:52Now I'm going to go gently.
38:53It's going to get all over me.
38:55You see how it works.
38:58It's clever.
38:59Finally, whisk in some vanilla extract.
39:03I thought that was cooked sherry.
39:05I was looking forward to that.
39:06The vanilla, you mean?
39:08Yeah.
39:09I think this is going to be so delicious.
39:12Now I'm going to leave it to soak, which will improve the texture.
39:16Now we're going to make a savoury one, which is the same principle,
39:21but we're going to butter all this bread.
39:24And, John, perhaps you could start.
39:25OK.
39:26I have never, ever had a savoury bread.
39:31Well, I think you're going to love it.
39:33Start like before.
39:35My sous chef is going to butter the dish and then the bread.
39:39And this is nice.
39:40It's a baguette bread, but it's a little bit stale, which is perfect.
39:46If it's too fresh, it just disintegrates too much.
39:49What makes stale in time?
39:52A day?
39:53A day?
39:53About a day.
39:55So yesterday's baguette.
39:56Yeah.
39:57I'm going to make another custard, but this time it's savoury with lots of salt and pepper.
40:03The main flavour of this bread butter pudding is going to be cheese and spinach.
40:08And this spinach, it was a packet of baby leaf spinach, very quickly wilted in a very little bit of
40:14water
40:14till it goes soft and then with the water squeezed out of it so that you can chop it up
40:20and it's not too wet.
40:21But you know what?
40:23You can thaw the balls of spinach that you buy, frozen spinach, and just chop it directly.
40:29Or you can actually buy chopped spinach.
40:31So anyway, that's going to go into my custard.
40:35I'm also adding a tablespoon of Dijon mustard to the mix, which will give it a lovely savoury kick.
40:43Oh, and the eggs. Don't forget the eggs.
40:51How are you doing, sir?
40:52I'm doing all right.
40:54You're getting bored.
40:55I'm doing scrape more than your type of butter, which is like laying bricks.
41:01Well, I do like a lot of butter.
41:03You do?
41:04I do like a bit of butter on my bread.
41:06And we are going to be using the cheeses John brought home earlier.
41:11Adelstrop cheddar.
41:13Well, I think it's just called Adelstrop cheese.
41:14And then we have a bit of Parmesan.
41:16One more.
41:17There are.
41:18All right.
41:18Okay.
41:19And then we're going to pour the custard all over it.
41:23Can you just remind me what's in there?
41:24Yeah.
41:25300 ml of milk and 200 ml of cream, three eggs, a handful of spinach, and…
41:33No sugar.
41:34No sugar.
41:35Right.
41:35Okay.
41:36I'm beginning to understand how it's savoury.
41:38Yeah.
41:38Yeah.
41:38I've never ever seen it on a menu in a restaurant anywhere else.
41:42No, I haven't either.
41:44So, this is the rest of the Parmesan cheese and the Adelstrop cheese, which is like a cheddar.
41:53And that's it, really.
41:55And that needs to soak for a little bit.
41:57And then we'll put them both in the oven and bake them.
42:00So, the almonds go on that…
42:02Oh, it's actually…
42:03Oh, you're quite right, darling.
42:04Sorry, I forgot.
42:06It's a good thing I'm here.
42:07It's a good thing you're here.
42:08Good thing you're here.
42:09And we want to put the almonds on the top of this one.
42:13Yum, yum.
42:15Once both of the puddings have soaked for 10 minutes, they can go in the oven set at 160 degrees.
42:24Bake the sweet one for 45 minutes and the savoury one for 40 minutes.
42:36So, our bread and butter puddings should be ready.
42:42Wow, this one's really hot.
42:44Be careful, it's bubbling away.
42:48Looks good, doesn't it?
42:49It does.
42:50They're too hot to eat straight away.
42:53So, I'll let them cool a bit.
42:55While that happens, John has some wine for me to taste.
42:59I want you to guess where this comes from.
43:01I have actually not seen a bottle quite like this, so I'm quite intrigued.
43:06Could be anywhere.
43:07But knowing you, it's probably South Africa.
43:11Looks like a sherry.
43:13Mmm.
43:15Smells like a sherry.
43:18Oh, it is actually delicious.
43:20Fortified wine?
43:21Well, I think it is fortified.
43:23Or if it's not, it's so...
43:26... that it tastes fortified.
43:29Where's it from?
43:30I'm sure it's South Africa.
43:32I'm sure you're right.
43:35Am I really right?
43:36Really?
43:37I wouldn't normally like this because it's too close to a sweet sherry, but this is absolutely delicious.
43:43It's just a very sweet, late-harvest white wine, perfect for dessert.
43:51But before we get on to dessert, we have our savoury bread and butter pudding to taste.
43:56Right, so here we have savoury bread and butter pudding.
44:02I've never had this before and I would certainly order it if I saw it on a restaurant.
44:08It's delicious, isn't it?
44:09Yeah, very good.
44:09I was about to say it's a Welsh rabbit with spinach.
44:12On top.
44:14And it's not what my father used to say in cheese was gum teaser.
44:19You know, it really...
44:20This is really smooth, isn't it?
44:22Yeah.
44:22Very smooth and creamy.
44:24Oh, it's delicious.
44:26Well, that's amazing.
44:30But we can't have a savoury main without a sweet dessert.
44:34And a dusting of icing sugar makes it look so much smarter.
44:41You want a bit of the custardy bit?
44:43Um, okay.
44:52It does taste very good.
44:54I think if I made it again, I'd put a bit of cinnamon in it.
44:57I think that would be good.
45:00A little bit of cinnamon and slightly less chocolate.
45:04But absolutely terrific.
45:07Of course, the croissant is wonderful.
45:09It's like puff pastry, isn't it?
45:10It's got these layers and crunchy on the outside.
45:15Calorie-free, of course.
45:17Well, who would have thought bread and butter pudding could take you so far?
45:22And then it can all be done with leftovers, as you know.
45:25I think that's, um, that's it for today.
45:29We'll be back next time with, I hope, more interesting food and a really wonderful guest.
45:38Thank you for joining us today.
45:40Hello.
46:08Transcription by CastingWords
46:10CastingWords
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