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00:00I'm Prue Leith, cook, caterer, restaurateur, cookery school founder and writer of 16 cookbooks.
00:11Looks so delicious, I'm absolutely dribbling. I'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. Family, 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.
00:54Coming up today, Professor Tim Spector will be spilling the beans, or rather the peas, with his herby pea pancakes.
01:06It's all about using very simple ingredients, cheap ingredients, a freshness, an exciting new thing for me really.
01:13John goes in search of rare breeds.
01:16King Charles has given them a royal status, the first ever animal.
01:21Oh, gosh.
01:23And I'm going to show you how to make a beautiful ice bowl.
01:26All you need are some flowers and water.
01:29In the 70s, this was a very fashionable thing to do.
01:32People absolutely loved it, were fascinated by it.
01:35Welcome to my Cotswold kitchen.
01:38With over 60 years of cooking under my belt, I've seen a lot of food fads come and go.
01:54And some of them make the price of simple restaurant dishes skyrocket.
02:01If you go to fancy restaurants at the moment, you might notice that the fashionable thing, especially for starters, is whipped something.
02:09Whipped goat's cheese, whipped feta or whipped lard.
02:13It may sound strange, but they are absolutely delicious, but they are incredibly expensive in a restaurant.
02:19So I thought I'd show you how to make them very simply and not so expensively.
02:27So we're going to do whipped lard.
02:29I've got this lard from a local charcuterie maker.
02:33If you want to use supermarket lard, that's fine.
02:36Add one or two tablespoons of fresh rosemary, finely chopped.
02:41One tablespoon of olive oil.
02:43One crushed garlic clove.
02:45And whip it all up with a whisk.
02:48When it's nice and fluffy, then it's holding its shape, like that, see?
02:55Then we want a little bit of salt and pepper.
02:58That's my whipped lard.
03:02Now we want to make some crackers to go with the whipped lard.
03:11First thing I want to do is just chop up a few herbs to go in there.
03:15Chop a teaspoon of rosemary and a teaspoon of thyme.
03:19It's quite important to chop rosemary quite finely because it's a bit scratchy and hard.
03:26Even very fresh leaves.
03:28As long as it's very fine, it'll just feel crunchy in the crackers.
03:33Now these crackers are called lavosh and that's an Armenian bread.
03:39I think they're absolutely delicious.
03:41Right, that'll do.
03:42So I'll stick that in there.
03:44The other ingredients, plain flour with one teaspoon of baking powder in it.
03:51A little bit of wholemeal flour.
03:54I'm using 200 grams of plain flour and 50 grams of wholemeal.
03:59Quite a lot of pepper.
04:03And salt.
04:04And then in here I've got a mix of olive oil and water.
04:09I've used 60 ml of extra virgin olive oil and 120 ml of cold water.
04:16Combine all the ingredients using your hands.
04:20So it all comes together quite nicely.
04:24And then we're going to roll it out.
04:27So we put a little bit of oil on the board.
04:33You want to keep working it until there are no more pockets of flour in it.
04:37And then just squash it out a little bit.
04:41And then chop it up into pieces about the size of a walnut.
04:46It's quite simple to make your own crackers.
04:49You could use this dough as a flatbread.
04:51Roll it out really thinly and put it in a hot frying pan.
04:55Just brush it with oil.
04:57Cook it on both sides.
04:58We're going to bake it right through so that it's dry and a proper cracker.
05:05Roll each ball thinly into a long oval.
05:09I quite like this.
05:10It's good fun.
05:11This sort of thing is very good for mindfulness because it's stress relieving.
05:17My go-to thing, if I'm unhappy, I want to cook.
05:21If I'm happy, I want to cook.
05:23I mean, it's what I want to do all the time.
05:27I think because I've got a sort of fairly relaxed nature, I don't stress very much.
05:32I'm just a bit bad-tempered when I'm tired, that's what.
05:35So then we need to just brush them a little lightly with a bit more olive oil.
05:41And then I'm going to put some sesame seeds on some of them.
05:45So that's white sesame.
05:47You could use black sesame.
05:49But as I'm going to put nigella on the others, which are black,
05:52they're a caraway seed.
05:55And they do taste a bit like caraway.
05:57I suspect you could use caraway.
05:59I think these are lovely basic example of crackers.
06:03You can put any herbs you like into the dough.
06:06And then you can put any seeds you like onto the top.
06:09You could use caraway seeds.
06:11You could have cumin seeds, black sesame, anything you like.
06:14Put them in a preheated oven at 180 for 15 minutes.
06:21Be sure to keep an eye on them as they're very thin and they'll burn fast.
06:30As an alternative to the whipped lard, I thought we'd do a whipped cheese.
06:36I'm going to use goat's cheese.
06:42Blend together 200 grams of soft goat's cheese.
06:47100 mills of double cream.
06:50Black pepper.
06:52A little salt.
06:54A teaspoon of lemon juice.
06:57And a teaspoon of honey.
07:06I'm going to serve the goat's cheese with two toppings.
07:09So divide the whipped cheese between two plates, smoothing it down with a spatula.
07:16First one is going to be roast beetroot.
07:20These beetroots, all we did was put them in a hot oven in the skins and roast them with a bit of oil on them
07:30until they were crackly and easy to peel.
07:34We roasted these at 180 degrees for an hour and a half.
07:39You could cook them in the microwave and then roast them for the last few minutes
07:43because you need that sort of roasty taste.
07:45Peel them when they're done and then chop them up into little cubes.
07:52I don't think there's a lot of difference in flavour between the yellow beetroot and the red beetroot
07:58but I just love the colour.
08:00Well, of course I do.
08:01I mean, I'm a colour nut.
08:03But I do think if you see any yellow beetroot, buy them.
08:09Mix the beetroot in one tablespoon of olive oil and one tablespoon of balsamic vinegar.
08:15Remove the lavash crackers from the oven.
08:19You can see that they've changed colour a bit.
08:21They're a little browner and they're totally crisp.
08:24There's no softness there at all.
08:26It's a proper cracker.
08:28Spoon the whipped lard into a bowl and top with smoked paprika and rosemary.
08:34The two whipped goat's cheese.
08:40We'll put the beetroot on one.
08:44Maybe just scattered about like that.
08:48And we'll put the dukkah.
08:51Dukkah is a spice mix that can be traced back to ancient Egypt.
08:56It's traditionally made with nuts, seeds and spices.
09:00So what we have here is sesame seeds, hazelnuts, coriander seeds, cumin seeds, dried thyme and salt and pepper.
09:12But you can have paprika in there, you can have a little chilli flakes.
09:15You can have anything you like.
09:17And then I'm going to put a few pomegranate seeds on here as well.
09:21Pomegranates are packed with antioxidants and vitamin C.
09:25I love pomegranate seeds, not just for the colour but because they have a wonderful sweet taste and they pop in your mouth.
09:32And so the texture is lovely with the creamy cheese and the pomegranates.
09:38To finish, drizzle a little oil around the whipped goat's cheese with dukkah and pomegranates.
09:44Serve all three with the lavoche crackers.
09:49This is my version of the fashionable restaurant whipped snack,
09:54which is lard and whipped goat's cheese with toppings and homemade crackers.
10:00And you know what, that is what I would like for lunch.
10:15That is really good.
10:17Coming up, Professor Tim Spector will be sharing one of his new recipes.
10:30I'm supposed to watch, but I'm such a bossy woman.
10:33Well, I'm very glad you are here to take over these crucial stages.
10:36Yeah, I immediately want to do it myself.
10:39And I'll show you a hack to avoid the juice of a pomegranate squirting all over you.
10:45I'm bravely wearing smart shirt to prove to you that you can do it without seeds going everywhere.
10:51I always think that adding a splash of colour to anything gives it a boost, whether it's clothing or decor or food.
11:13Earlier, I showed you how pomegranate seeds lift the look of a dish whilst adding a bit of flavour.
11:20But pomegranates are one of those fruits a lot of people shy away from because they think they're fiddly and messy.
11:27I promised you I'd show you a good hack for getting the seeds out of pomegranates.
11:32The main thing about if you just hack them in half and sort of break them apart is they're inclined to spurt juice all over you.
11:46So I'm bravely wearing smart shirt to prove to you that you can do it without going everywhere.
11:53Slice the top off the pomegranate and then carefully cut down the sides into quarter segments,
12:00trying not to cut into the flesh, then cut off the bottom.
12:06And then we need to break it open.
12:09Obviously you can pick out what seeds you can, but the easiest way to do it is to do it under water
12:17because the seeds can't spurt everywhere and they will sink to the bottom
12:24and the pitty bits will float to the top.
12:27When you get a brown bit in the middle of pomegranate, usually the pomegranate seeds are absolutely fine.
12:33These are, you can see they're perfectly fresh and nice.
12:36But you have to watch it because in another week or two that will start to go bad where it's going brown.
12:43And then you have to not to use those seeds.
12:47If they stick at all, put your hands under water because then they won't explode and put juice all over your shirt.
12:54To dislodge any remaining pith, give the water a good stir with your fingers and then let the pomegranate seeds settle.
13:03You can scoop the pith off the top, then drain your pomegranates.
13:09Honestly, I'll tell you what. If you buy pomegranate seeds already done in a packet, it's fine if you're going to use them within two days.
13:18But they ferment really quickly. They don't keep well. And also, they're really expensive.
13:24I always buy them whole because, first of all, I can do this if I want to separate them.
13:29But if I want to just keep them in the fridge, break your pomegranate in half, take a quarter of it off, use that for your salad or whatever you want.
13:38And just put the whole pomegranate into the fridge as it is. Don't wrap it or anything. Just put it in the fridge.
13:44It will keep for ages. I mean, weeks, literally. The skin begins to look a bit wrinkled.
13:51But the seeds stay as fresh as a daisy as long as they're still attached to the pith.
13:56So, there we have pomegranate seeds. Do you have any bits of pith left? No, I think we've pretty well done it. Good.
14:05Like me, my next guest is all about simple foods. But he's particularly keen about the ones that are packed with goodness for our guts.
14:22So, today, my guest is a doctor, a scientist, an epidemiologist.
14:29And he's very famous for worrying about the bacteria in our stomachs.
14:34His name is Tim Spector, and welcome to my Coswell kitchen.
14:39Thank you very much. It's an absolute pleasure to do my cooking debut with you.
14:43Right. So, Tim, what are you cooking?
14:47Well, we're going to cook two recipes. One is herby pea pancakes and the other is sauerkraut.
14:56Taken from Tim's latest cookbook.
15:01Tell us about sauerkraut. Why is it a good thing?
15:03Sauerkraut is basically fermented cabbage. And I've wanted to showcase it because it is about the simplest ferment you can make.
15:13It's incredibly cheap. It's incredibly quick. It's super simple. It's just cabbage. It's just salt. And it's a bit of some seeds. That's it.
15:21And this is something that the bacteria in our guts likes.
15:25They love fermented foods. We know that if you have three portions of fermented foods or more a day, within two weeks your immune system has had a real benefit.
15:36Inflammation is down everywhere in your body. And increasingly, the power and the potential of these foods are being shown.
15:45Okay. Good. Let's go. And it's tasty. And it's tasty.
15:49Tim's removing the outer leaves of the cabbage, keeping a leaf aside for later.
15:54We're using this to push down the ferment to make sure that the air doesn't get into the jar.
15:59Oh, I see. So it's just a lid. Thinly slice 600 grams of cabbage. Any cabbage will work for this recipe. And then add 12 grams of sea salt. Massage the cabbage leaves until they soften.
16:14What's amazing is the salt here is breaking down the cells in the cabbage and releasing fluid, liquid, but in that juice are actually sugars.
16:25This is the whole essence of fermented food, is that you're liberating the microbes that are already there, that naturally live off cabbage, but just have a rather boring life.
16:34So suddenly you're giving them a feast of sugars. You're exciting them into an absolute frenzy.
16:40You're going to breed like crazy. I can see it's getting really wet.
16:44Yeah. So in no time at all, I can squeeze this out. Amazing.
16:50Mix in one teaspoon of caraway seeds before pressing the mixture firmly down into a jar. Top with the reserved cabbage leaf.
17:01The key is to get the water level above the top of the cabbage, so there's no oxygen there.
17:07OK. Because the good bugs survive without the oxygen. And the ones that need oxygen are the bad ones, so they get killed off.
17:15So we're basically just changing their environment. So after about a day or two, you'll know if it's working from the little bubbles.
17:23Yeah. And then you just release it, shut it up again.
17:27Yeah. Yes.
17:28Do the same thing.
17:29Exactly.
17:30In two days' time or something.
17:31I put a little bowl underneath, because if it is full, you might get a bit of fluid coming out as the fluid increases.
17:37But you can start to taste it after three days. It's safe. And then five to seven days later, you've got perfect sauerkraut.
17:45Put it somewhere cool to ferment. Now about these pea pancakes. Should we do them?
17:56Absolutely, yes. It's all about using very simple ingredients, cheap ingredients, a freshness and an exciting new thing for me, really.
18:06Blitz one egg and 120 grams of cottage cheese together until smooth.
18:12Add most of your 200 grams of frozen peas to the mixture.
18:19We'll leave a few, OK, for the texture at the end.
18:27So using frozen peas, often there's a misconception they're not as healthy as the peas you might get, you know, out of a pod.
18:34But by the time you've seen them, unless you're actually on a farm, these are going to be fresher.
18:39They're frozen really super fast, which means they have all the nutrients and the polyphenol defence chemicals, so they're really good for you.
18:47Frozen peas are good.
18:49They're all that peas, pulses, lentils, beans that we're not eating enough of.
18:53In a separate bowl, put 50 grams of wholemeal spelt flour, four spring onions, finely sliced, the remaining peas and 60 grams of mixed chopped herbs.
19:06For this, we picked mint, basil and parsley.
19:09Add the zest of a lemon and some salt and pepper and then stir in the cottage cheese.
19:18We're going to need a little bit more water just to get all that flour mixed in.
19:24What do you think, Prue?
19:25Should we put a little bit of water in there?
19:27Yeah, definitely.
19:28Doesn't it look great?
19:31I think this is lovely because it's nice and chunky.
19:34There are whole peas in here and bits of spring onion and your taste buds respond to texture just as much as taste.
19:42Absolutely.
19:43It can be really boring if texture is always the same.
19:45I'm supposed to watch, but I'm such a bossy woman, I can't help getting my hands in.
19:50Well, I'm very glad you are here to take over these crucial stages.
19:54I'm so bossy, I immediately want to do it myself.
19:59Anyway, that looks perfect to me.
20:02Heat one tablespoon of olive oil over a medium heat and drop generous spoonfuls of the mixture into the pan.
20:11Cook for two minutes on each side until golden.
20:15All these recipes are designed to have that balance of healthiness with tastefulness and also speediness.
20:24I think this is pretty well as cooked as it's going to be.
20:28Yeah.
20:29I love this dish because you can actually have it for breakfast, for brunch, for lunch, for dinner.
20:34Healthy eating is fine 80% of the time.
20:37And if you do something, whether it's your overnight fasting or it's your fermented foods, I'd rather you do it 80% of the time for the rest of your life than 99% of the time for a short period of time.
20:49So I think that principle is really important to not beat yourself up if you can't get it all together.
20:55Tim tops the pancakes with yogurt.
21:02Drizzle some chili oil around the sides.
21:10Add some soft poached eggs.
21:13And finally, the sauerkraut.
21:16So I'm using this sauerkraut that was made 10 days ago and it's nicely tender and really soft and beautiful and smells great.
21:25Mmm.
21:27Well done, Tim. I think it looks lovely.
21:32Yes, great teamwork.
21:34Very good.
21:50So for me, this is the perfect combination of healthy food that's also a comfort food.
21:55And it's quite quick to do.
21:57Yeah, and if you can make more of the batter, you can just keep that in the fridge and have it the next day.
22:02What is the revelation to me is how good the sauerkraut is with it.
22:06Because it's a real contrast, the acidity and...
22:09When you've got a pancake base that's quite sort of savoury, if you add in that extra bit of acidity,
22:16that's also, you know, basically a super health food.
22:20Yeah.
22:21I think it's amazing.
22:22So I'm finding more and more excuses to add my ferments to any dish and see what it tastes like.
22:28You know, just experimenting.
22:29This is an example of a well-balanced meal that's giving you something exciting for your palate,
22:35and it's also a treat for your microbes.
22:38And a treat for us.
22:39And for us.
22:41So Tim, thank you for coming.
22:42I know how busy you are, and you've got this empire to run now.
22:45But it's been great to see you.
22:47It's been great to visit.
22:49Coming up, my food heroes today are on a mission to change the story of fish in the UK.
23:03The idea was reborn, and Charlotte shouted out the window,
23:06the 10 fish idea.
23:07That's what we need to do.
23:09John and I do like animals.
23:24Our two dogs, Tattie and Teasel, are a big part of our lives.
23:28And as much as I'd love another cat, there's no replacing my 20-year-old Magnificat.
23:34Poor old Mags.
23:35I'll never forget him.
23:37There's no shortage of animals in the Cotswolds.
23:40And today John is in his element.
23:43There will be lots of beasties where he's going.
23:46John has gone off to see Adam Henson at the Cotswold Farm Park.
23:51I just hope he doesn't come back with a llama or a bunch of wild rabbits or something.
23:56He's quite capable of it.
23:58Adam's father Joe opened the farm in 1971 to save native farm breeds in danger of extinction.
24:15Spread over 50 acres and with over 50 rare breeds, Adam took over the business in 1999
24:22and continues his father's obsession.
24:25So what was the inspiration for your dad to just start off?
24:30I mean, that's a kickoff for a farmer in the Cotswolds.
24:32Post-World War II, we put our foot on the accelerator for food production.
24:37And we moved away from some of our old-fashioned breeds,
24:40our dual-purpose cattle that could do beef and milk.
24:43And we changed our rotational farming systems.
24:45And we went for out-and-out production.
24:47And a lot of the breeds here were whittling down.
24:50So dad started collecting them and then his business partner said,
24:53Look, Joe, this is a very expensive hobby.
24:55And dad said, well, why don't we open to the public?
24:57Whether he saw it as a vision as a business or just as a way to pay for his hobby,
25:02I'm not entirely sure.
25:03But for now, for us, it's a really important part of what we do on the farm tenancy.
25:08The rare breeds they farm are very special.
25:12They even have a royal seal of approval.
25:14Yeah, these are golden Guernsey goats.
25:16You can tell by their lovely colour.
25:18King Charles has given them a royal status.
25:21The first ever animal to have a royal status.
25:24So they've moved from being a golden Guernsey goat to a royal golden Guernsey goat.
25:28So what persuaded him to do this?
25:30They are incredibly special.
25:32I mean, obviously from the Channel Islands.
25:34OK.
25:35Produce an amazingly beautiful, rich, creamy milk.
25:38So, Adam, how many royal Guernsey goats are there in the UK?
25:42There's about 1,400 breeding females now.
25:45So still very rare.
25:46And there was a lady called the late Miss Milburn
25:49who actually hid her herd from the Germans so they didn't get eaten.
25:52And that saved them from extinction.
25:54Oh, gosh.
25:55That's how the story goes anyway.
25:57It's not just rare goats being saved.
26:00Hit by foot and mouth disease and demand for single-use cattle,
26:05Albion cows were facing extinction.
26:08Even now, there are just a few hundred left worldwide.
26:12How many did you have to get to start it up again?
26:16Well, there's about 200 cows in the country and we've got eight on this farm.
26:21So we've just got a small herd, but actually as a percentage of the national herd,
26:24that's quite a lot.
26:25Yeah.
26:26But I think they're magnificent animals.
26:28They can produce really good quality proteins, beef and milk, from rough pasture.
26:33And with the sort of new look at sustainable farming systems,
26:37I believe that these are the sort of animals we should be farming.
26:44There's one breed on the farm that appeals to John's Scottish roots.
26:49And these Highland cattle apparently stole the heart of Queen Victoria.
26:54I mean, I always heard that because she fancied the orange or red ones,
26:59that everybody bred the red ones, but their natural situation is to be black or dark brown.
27:05That's right, yeah.
27:06So the dun and the black ones were very common.
27:08Yeah.
27:09Until she saw the ginger ones.
27:10Yeah.
27:11Made her statement.
27:12And then, yeah, everybody started breeding the red ones.
27:14Telly, with your handsome crook there, give him a scratch on his back.
27:17Okay.
27:18He just loves that.
27:19Okay, we'll give him a...
27:20Look at the way he puts his head down and just, ooh, lovely.
27:23He's got lovely sort of, you know, curly hair.
27:26Yeah, he has.
27:27What they have with their coat to live up in the Scottish mountains
27:30is these long guard hairs on the surface, and then there's a downy underlayer.
27:34Yeah.
27:35So they're really well insulated.
27:36And of all the cattle breeds, their skin would be one of the thickest,
27:40you know, really thick skin.
27:42That's why they can live up on the Scottish Highlands,
27:45come, you know, snow, sleet or rain.
27:49And the weather's similar to this.
27:51It is, yes.
27:52They'll be feeling at home, won't they?
27:56Thank you, Adam.
27:57It's been absolutely marvellous.
27:59I love it.
28:01Glad you didn't come home with a Highland cow, John.
28:06As well as cooking good food, I do like to make it look good as well.
28:18I want to show you a hack to make your presentation amazing.
28:23I'm going to show you one of my favourite hacks,
28:26ice bowl, which is full of flowers.
28:29For a while, in the 70s, this was a very fashionable thing to do,
28:38and I used to have a restaurant then,
28:40and we served balls of ice cream in a bowl from a trolley.
28:45And people absolutely loved it, were fascinated by it,
28:48and would ask the waiters about it and how you make it and so on.
28:51But you only got that at the beginning of the evening,
28:55because after an hour and a half in a hot restaurant,
28:58I'd need to put it back in the freezer.
29:01So if you came late to the restaurant, you never saw that.
29:04You need two bowls, one bigger than the other.
29:09Take the smaller bowl, turn it over and sellotape your flowers onto it.
29:15When we get the water in, we don't want the flowers floating up.
29:20These are all flowers from the garden.
29:23You sellotape a lot of flowers on the bottom of the bowl.
29:29Turn the bowl round and stick it in there.
29:32Then tuck in flowers round the edge.
29:35Then you fill up the outside with water.
29:40It's going to float the bowl, but that's fine.
29:43This isn't cooking at all, is it?
29:46It's just having fun.
29:48Once the bowl floats, push it down so the rims are level
29:52and sellotape in place.
29:55Put in some rocks to keep it exactly the right level.
29:59And add more water to bring it up to the edge.
30:04It's a good idea to put the rocks in gradually,
30:07because if you put all the rocks in at once,
30:09before you've got the water in,
30:11it'll squash the ones on the bottom.
30:13You need to let it float a little bit.
30:16And then you put it in the freezer.
30:18It would take, I reckon, all night to freeze really, really well.
30:21Then you bring it out.
30:26Leave it for about half an hour to begin to melt round the edge.
30:30And if it won't melt, if it doesn't loosen like that,
30:34get a towel, a small towel.
30:37Dip it in boiling water.
30:38Wear rubber gloves so that you not stop.
30:40And put a hot towel inside here and a hot towel round the edge.
30:46And that will help it loosen.
30:53So that's my hack for a floral ice bowl.
30:57There's nothing wrong with using canned seafood, as long as it's good.
31:09And today's food heroes have perfected the art of canning good seafood and fish.
31:16In Bridport, Dorset, lies a craft fish cannery, the first operating in England since the 1940s.
31:28Set up by Charlotte and Angus, who, having both worked in hospitality,
31:33fell in love with canned fish whilst on a trip to Europe,
31:37and set about elevating the humble tinned fish into something exquisite.
31:42We didn't have a lot of money.
31:44What we did have was a good eye for a quality can of fish.
31:48So we lived off tinned fish, bread, tomatoes.
31:52And that started in Brittany with canned sardines.
31:55And then we went all the way down into Spain where there was a lot more shellfish
31:58and a huge variety of different species being canned.
32:02That was the real inspiration for Sea Sisters.
32:07We had a dream, an idea at that point, and it was really exciting.
32:10And then as life goes on, it kind of gets put to bed.
32:14And it was only in lockdown in 2020 that the idea was reborn.
32:19And Charlotte shouted out the window, the tinned fish idea, that's what we need to do.
32:24You know, you're at home and you start to have all this time of reflection
32:28and realise actually being together as a family is more important than the hours of hospitality.
32:32So that's what really spurred us on.
32:34And when we started the research and development,
32:37we didn't realise that there was no one actually manufacturing tinned fish in England.
32:43And we really wanted to bring about this idea of Conservus to the UK.
32:48And actually it's become bigger than that.
32:50You realise that 90% of the species that we eat here in England and around the UK are all imported.
32:58And all the fish that is landed ends up being exported to other countries.
33:03So what we're trying to do is through all of these delicious recipes
33:07that we pair with the fish to try species that the UK has to offer.
33:12Like hake and mussels and whelks.
33:15And it's really wonderful that we get to experience people's first ever whelk.
33:25I was excited about using my skills as a chef and translating that into the limitations of a tin can
33:31and trying to get the most amount of flavour in there as possible.
33:35We do a garlic and bay leaf infused oil.
33:39We do a chilli and garlic bay leaf oil for the mussels.
33:43Aside from oil, we do a hake with butter and dulce seaweed with lemon.
33:48So we've got a quality extra virgin olive oil that we're going to infuse with rosemary and garlic.
33:53This is to pair with the Cornish hake.
33:55So it's a very Mediterranean style can.
33:58Simply hake which we've salted.
34:01And then we've got the rosemary garlic oil and a few little briny capers just on top.
34:08Beautiful new rosemary.
34:09You can see it's kind of new season growth.
34:11Super fresh, vibrant.
34:13And it's going to create a wonderful aromatic oil.
34:16So I'm just going to pop this into the oil.
34:18And then we're going to go in with some lovely Spanish garlic.
34:21And pop it on.
34:30So the oil's now infused with the garlic and the rosemary.
34:34It'll just carry on infusing in the pot.
34:41The brand's named after the children and we want it to leave a legacy
34:46and we want to do things the right way.
34:48They're actually using fish when they're mature.
34:50They've had an opportunity to reproduce.
34:53And stocks are therefore abundant and managed properly.
34:58It means that we're part of being ethical and responsible.
35:01We're a small cog in a bigger wheel.
35:04And that's why we're really passionate about doing it the right way.
35:13Still to come, John gets carried away with an old French classic.
35:17I enjoyed doing that.
35:19I can sort of understand how people take up baking.
35:22I might elbow you out of the kitchen.
35:24Oh, well that would be good.
35:25Really?
35:26I've got John back in the kitchen.
35:33And guess what?
35:34We're going to make my absolute favourite pastry, which is choux pastry.
35:51Oh, okay.
35:52So we're making Paris breast.
35:58Do you know what an eclair is?
36:00I do.
36:01Do you know what a profit roll is?
36:03I do.
36:04Paris breast is circular eclair and it's filled with cream and it can be filled with anything,
36:11but my favourite is sweetened chestnut puree.
36:15And it comes in a tin already sweetened and in a puree.
36:19So it's lovely.
36:20Creme de marron it's called.
36:21You have a fiction in your head that I never make pastry or cake, but I make a lot.
36:27Anyway, this is how you make it.
36:29In a saucepan put 60 mils of water, 60 mils of whole milk, one teaspoon of sugar, a pinch of salt and 50 grams of unsalted butter.
36:44I'm not going to get sticky, am I? I don't like getting sticky.
36:47Don't like getting sticky, you are a fussy fellow.
36:50You bring this to the boil quite slowly because you want the butter to be melted before the water boils.
36:57Okay.
36:58And then the minute the water boils, we're going to shoot all the flour in at once.
37:04Okay.
37:05And beat like blazes.
37:06Okay.
37:07Do I stir this?
37:08You can, your job is to get that melted but not boiling.
37:12If it goes awful as well.
37:14We've got to get this right.
37:15The thing about shoe pastries, if you do each stage absolutely correctly,
37:19it always, always works like magic.
37:22But if you put in too much egg or you get the quantities of ingredients wrong, it goes flat.
37:28It's only tricky if you don't follow the recipe.
37:32And you know, that's true of so much pastry and cake making.
37:35It's much more scientific than just cooking because you have to get all the ingredients right.
37:42Paris-Brest were created to celebrate the famous cycling race between Paris and Brest.
37:48The unique shape is inspired by the bicycle wheel.
37:52Bring it to the boil.
37:54And then...
37:55That happened very quickly.
37:57You wait until it's a rolling boil.
37:59I mean, a real proper bubbling.
38:01Do you see?
38:02It's now getting...
38:03It's boiling?
38:04Would you say it's boiling?
38:05Yep.
38:06I reckon that's a rolling boil.
38:07As soon as it does that, you put all the flour in at once and beat like blazes.
38:11I've added 70 grams of sifted plain flour.
38:15If you do it too slowly, you get lumps in it.
38:19Do you see?
38:20And then you keep going until it leaves the side of the pan.
38:25Allow the dough to cool for five minutes.
38:28If you're short of time, you can dunk the bottom in cold water.
38:32If you left it boiling hot and started adding egg to it, you'd get scrambled egg.
38:38And we don't want that.
38:40So now, we'll probably need two eggs.
38:44We'll certainly need one.
38:46But because eggs are different sizes and flour has different absorbency, you don't put all the eggs in at once.
38:54You put three quarters of it in and then keep adding it until you get the right texture.
39:02Which is dropping consistency.
39:05Lots of recipes talk about dropping consistency.
39:08And I always describe it as when you hold the spoon there and give it a slight jerk, the mixture will drop off it.
39:16But it will drop off reluctantly.
39:18So now we're going to beat in this egg.
39:21You're going to beat.
39:22I'm beating.
39:23You're beating.
39:24Okay.
39:25So I'm going to put some of the egg in.
39:27But I'm not all of it.
39:29Right, keep whizzing.
39:31You have to be quite vigorous with it.
39:34And first it'll go lumpy and then it'll go smooth.
39:38Okay, do you see it's getting stiffer again?
39:40Yep.
39:41I can feel it's getting stiffer.
39:42Yeah.
39:43While it's looking like that, it needs more egg.
39:45So I'll put a bit more in.
39:47Let's see if it'll get too stiff.
39:48In which case we'll put some more egg in.
39:50Otherwise we'll stop where we are.
39:52I mean, that's very stiff.
39:54Can you have a look?
39:58You're denying me.
40:01I didn't.
40:02Didn't know you were that strong.
40:03You didn't know I could beat the hell out of anything.
40:06No.
40:07I'm going to call you sir from here on.
40:11Okay.
40:12Now, you see, if you've got a lump like that,
40:14it won't come off unless you give it a little...
40:18And I think it's still too stiff.
40:20More egg?
40:21Right.
40:22Okay.
40:23Now, we're going to put it in a piping bag.
40:25So we're not going to have a piping lesson.
40:27Have you ever piped anything?
40:28Nope.
40:29It's quite difficult to fill a piping bag like that,
40:31holding it with one hand.
40:33So I put them in a jug.
40:35But if you turn it over a jug or beaker like this,
40:42it's much easier to fill.
40:45So here we have dropping consistency.
40:48It'll come off, but it needs a little encouragement.
40:55Spoon the dough into a piping bag.
41:00Fill the piping bags and make sure that the mixture gets right down to the bottom.
41:05Okay.
41:06So you put your fingers each side and push it down like that.
41:10And then...
41:11Boop.
41:12And you hold it with one hand, like that, at the top.
41:19Turn it a bit so that everything, all the mixture is one end.
41:24And then you pipe it.
41:29This is where you're going to come into your own, John.
41:32Okay.
41:33Hold it quite close to the bottom.
41:35I'm squeezing with the top hand.
41:37Do you see it?
41:39Yep.
41:40Okay.
41:42Okay.
41:43So you can follow those lines we marked on there.
41:50That's right.
41:58Do I carry on?
41:59Yes, please.
42:00I've got to the bit where...
42:03Oh, I see.
42:04I can squeeze from...
42:05You're a bit too low down now.
42:07Go around one more time.
42:08Because you see this is a bit thin there.
42:11You can go around twice.
42:13Yeah, let's stop there.
42:14There we are.
42:15Okay.
42:16Do you see that some of them are a little bit fatter than others?
42:19Yes.
42:20You can go around twice if you like.
42:22It's very satisfying, that.
42:24Yeah, it's fun, isn't it?
42:25Yeah.
42:26Trying to get that a bit rounder.
42:30Sprinkle with flaked almonds.
42:32Bake them in a preheated oven at 160 degrees for 25 to 30 minutes
42:37until golden and puffed up.
42:42The thing about choux pastry, why it's so magical, is it rises, leaving a hole in the middle.
42:48It's just very light pastry.
42:50Cut it in half or you make a hole in it and pipe the cream inside.
42:54So you get pastry round the filling.
42:58So I think it's magic.
43:00Take the pari breast out of the oven and slice the pastries horizontally in half.
43:05Stick it in the side.
43:07How did they get bubbles in them?
43:09It's magic, isn't it?
43:10I have no idea how it happened, what the chemistry is, but they always do that.
43:18And look, this is a profit roll.
43:19If I open it, if I just take the top off, and you'll see that it's really hollow inside.
43:26There's practically nothing in there.
43:29So there's lots of room for cream and chocolate and lovely things like that.
43:33Whip up 150 mils of double cream.
43:36And how fast am I allowed to go?
43:38That's what you like.
43:39Really?
43:40Now stop, stop, stop, stop, stop, stop.
43:43You're done.
43:44Can you see you're done?
43:45Okay.
43:46Well, you tell me how I know I'm done.
43:49Well, it's not moving.
43:52Okay.
43:53That was very quick.
43:54It was very quick.
43:55It's better to stop just before it's too thick because you can always beat it with a spoon.
44:02Add 150 grams of sweetened chestnut puree and mix together.
44:08I quite like to mix them, not too much like that.
44:12So that they get a stripey.
44:13So you get a nice stripey feeling.
44:15Using a piping bag, pipe the chestnut cream onto the cooled bottom halves.
44:21If the pastry is warm, the cream will melt.
44:24Do little stars all the way around like that.
44:28And then put the lid on.
44:32Your turn, John.
44:33Okay.
44:34Little stars, please.
44:35Down the bottom.
44:36No, darling.
44:37Hold it much lower.
44:39Oh, no, okay.
44:40That's right.
44:41Squeeze.
44:42Up.
44:43And then pull up.
44:44Yeah, that's right.
44:45Squeeze.
44:46Don't go fast.
44:47Go slowly.
44:48Squeeze, squeeze, squeeze.
44:49More, more.
44:50Squeeze, squeeze, squeeze.
44:51Stay low.
44:52Stay low.
44:53Okay.
44:54Pull up.
44:55Go in the middle, yeah.
44:58Put the remaining halves on top and dust with icing sugar.
45:04I enjoyed doing that.
45:05I can sort of understand how people take up baking.
45:08I might elbow you out of the kitchen.
45:10Oh, well, that would be good.
45:11Really?
45:12No, I really did enjoy that.
45:13That was very good.
45:14Good.
45:15I mean, it's really satisfying.
45:16And if it tastes delicious and it pleases your friends and they know you made it, it's just much better than something out of a shop or out of a packet.
45:24What I like about it, it's not too sweet.
45:42The best of sweetness.
45:43Mmm.
45:46That's heaven.
45:47Really good.
45:48That is Pari breast filled with creme de marron, chestnut puree.
45:54Well, that's it from us.
45:59Thank you for joining us over the weeks.
46:01We've loved having the house full of guests and sharing my favourite recipes.
46:06Bye.
46:07Dear Kale owner,
46:08Cheers.
46:09Student lockdowns.
46:10Cheers.
46:17goodies.
46:18Tootpring
46:19and putting reactions from wherever they are like andła know anything.
46:21Two to stay okay.
46:22occasionally thanks to食.
46:23Tootpring and tootpring and do not have questions hopefully in the future.
46:25一定 cares for parking and standing the master to forgive the Schluss仔因为.
46:26Pretty good for what we can children with doing.
46:27We can help them come to it.
46:28Please pay for our following weather.
46:29We can find out who will see the main as well.
46:30But you and your friends.
46:31You can find it right now that you can become anchor lists.
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