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00:00I'm Prue Leith, cook, restaurateur, cookery school founder, and writer of 15 cookbooks.
00:15That is the most delicious thing that we have cooked.
00:19I'm in my 80s, so I haven't got time to waste.
00:23This series is all about the things that really matter to me.
00:26Family, fun, food, and friends.
00:30Come on, what kind of day have you had? Get it out!
00:33Here you go, I'm in jail.
00:35We'll be sharing simple home-cooked recipes.
00:38Oh, brilliant. I'm going to take this bit home and save it for later.
00:41I'm idiotic.
00:43She's such a gourmand. She's incredible.
00:46And celebrating the best produce.
00:50I am lucky enough to live in the astonishingly beautiful Cotswolds
00:54with my darling, sometimes darling, husband, John.
00:59Come on, you men and I.
01:02Coming up today, I welcome culinary royalty into my kitchen
01:07as my good friend Raymond Blanc shares a family-favorite dessert.
01:12It's delicious.
01:13But to me, it's my mum's recipe, OK?
01:16We'll see if John can cut the mustard.
01:19Presumably, we're going to keep adding.
01:21No.
01:22No?
01:22No.
01:22Is this it?
01:23And, yeah, that's it.
01:27Wow.
01:28And I've got a hack for some fishy fast food.
01:32Small lunch, but very nutritious and quick.
01:36Welcome to my Cotswold kitchen.
01:39Creating something delicious doesn't have to be time-consuming.
01:53But you do have to enjoy it.
01:56And I do love cooking.
02:02Today is cheesecake day.
02:04We're going to make two cheesecakes, both of them really easy.
02:07I'm going to start with the one that you bake.
02:12And the second one, which is a lemon one, doesn't even go near the oven.
02:17You just mix it up and refrigerate it.
02:20But we're starting with the baked one.
02:22It's called a burnt basque cake.
02:24It's not actually burnt, but it is cooked at a very high temperature so that the cheesecake caramelizes on the top.
02:31And it looks quite brown.
02:32It needs two lots of paper because it's going to go in a very hot oven.
02:43And so it needs a bit of protecting from the immediate blast of the oven.
02:47The first ingredient is the cream cheese.
02:50Now, look, this is really important.
02:52You have to buy the most expensive cream cheese you can, which is the high-fat one, with no additives and rubbish in it.
03:00Because if it's not high-fat cheese, it's inclined to split.
03:05Turtle.
03:05This is two boxes of cream cheese.
03:09Said to have originated in a restaurant in San Sebastian, this simple dessert is also known as San Sebastian cheesecake.
03:18Two to five grams of caster sugar.
03:22And then three, seven, five mils of double cream.
03:29Four eggs and a yolk.
03:32I'm adding the yolk from one more egg to give it extra richness.
03:39A teaspoon of vanilla extract and two tablespoons of plain flour.
03:46And then you just whiz the whole lot up together.
03:53And then carefully pour it into the cake tin.
04:02And put it in the oven until it's good and brown on the top.
04:06That's the cheesecake.
04:07There's no biscuit base.
04:09There's no pastry edge.
04:10That's it.
04:11Just don't eat too much of it.
04:14This will go into the oven at 210 degrees centigrade for around 50 minutes.
04:22While the burnt busk cheesecake is in the oven, I'm going to show you how to make one that has no baking at all.
04:29And it's really easy.
04:36First of all, you have to make a crust for the base.
04:39And the base is going to be made of ginger snaps, which I'm going to whiz up in this machine here.
04:45And then I'm going to add some grape nuts.
04:56The lovely thing about this is it stays crunchy.
05:04And then I've got 100 grams of butter here, melted.
05:08And that's going to go in as well.
05:09So you can see it's crumbly and buttery, but it's still quite crunchy.
05:21That goes into the cake tin.
05:26Squash it down nice and flat.
05:28And now for the filling.
05:31The filling is mascarpone cheese.
05:36This is crystallized ginger.
05:38You could buy it in the sort of baking section of a supermarket, already crystallized and chopped up into little bits.
05:45And the main ingredient to flavor it is lemon curd.
05:49And I reckon you need about three quarters of a jar.
05:56So you just mix it up.
06:00Next, I add the grated zest from a small lemon.
06:04Be careful to only grate the yellow rind and not go down to the white pith, which can be a bit bitter.
06:09And then I need to squeeze the juice out as well.
06:19This is quite a small lemon, so I'm using all the pith and all the juice.
06:24I've been married to John for about 12 years or something.
06:28And I don't think I've ever made cheesecake.
06:32So tonight's the night.
06:34I don't even know if he likes it.
06:36Now you have to get it good and mixed, because don't forget, this is not getting any baking.
06:51If you want it really smooth on the top, if you take a spoon that's been dipped in hot water, you can smooth the top very beautifully.
07:02But to be honest, we're going to put raspberries and blueberries all over the top, so it doesn't really matter if it's not dead smooth.
07:12So that needs to go into the fridge for 24 hours, and then we'll make it look amazing.
07:17So I'm going to get my baked cheesecake now, the burnt busk one.
07:29And as you see, it's got a nice brown top.
07:32And it's going to sink dramatically when it comes out.
07:36And you'll know when it's ready, because it will be just a bit wobbly.
07:42Look, so it has a sort of uniform wobble.
07:45It wobbles all over.
07:47And then get it out.
07:51Don't touch it until it's absolutely cold.
07:55Once cold, carefully peel off the paper.
07:58It can stick to the sides.
08:01Smells lovely.
08:02So there we have a burnt busk cheesecake.
08:09And I'll tell you what, I'm dribbling.
08:11Delicious.
08:12I think the burnt busk cake needs no decoration.
08:16I just love the pattern that the paper makes.
08:20The busks call it a crown.
08:22I love that.
08:23Now for the no-bake cheesecake.
08:32Ideally, it will have spent the night in the fridge.
08:35It can be a little tricky to release.
08:38So a knife dipped in hot water will come in handy.
08:42Why not just use the base of the cake tin as the base of your cake?
08:48And then we'll decorate it.
08:50When I do things with John and he decorates,
08:55he does everything very precisely.
08:57Whereas I just chuck everything on any old how.
09:09I'd buy that in the shop, wouldn't you?
09:12Delicious.
09:12I am absolutely dying to taste these.
09:20But I promised John I'd wait for him.
09:22And we'll try them together when he comes.
09:25Coming up, I've got some fishy fast food for a midday meal.
09:30The quickest and simplest store-covered lunch you could have.
09:35And I get spoon-fed by the one and only Raymond Blanc.
09:40For you.
09:41Come.
09:41Murderous.
09:43Delicious.
09:43Welcome back to my Cotswold kitchen.
09:56The place where I think I'm happiest.
09:59And I'm keen to share some tips for those mealtimes when the clock is against you.
10:04Right, this is the really quickest and simplest store-covered lunch you could have.
10:20This is fried sardines from a tin.
10:23To start this quick and easy recipe,
10:27carefully remove your sardines from the tin
10:29and put them on a paper towel to absorb some of the oil.
10:33While your oil is heating up,
10:35dust the sardines in flour seasoned with salt and pepper.
10:39Be very careful not to break them,
10:42like I've gone and done here.
10:44Now, this is going to be about trying to rescue my broken one.
10:51I don't think it's going to work.
10:53Never mind.
10:54Two halves will make very nice.
10:56Once your oil is nice and hot,
10:58shallow fry your sardines until they're crisp and a light golden brown.
11:03I think the only way to reconstruct that broken one
11:07would be to mash it up with a bit of breadcrumbs
11:10and make it into a sausage.
11:19Never mind.
11:20When we get them on the plate,
11:21they're going to look all right.
11:23Every good fish dish needs a bit of lemon.
11:26The way to cut a lemon to serve with fish is like this.
11:30Take the ends off.
11:31And the reason you do that is that when you end up with a piece to squeeze,
11:35it's easy to hold because you've got flat ends.
11:38And then if you get a piece of lemon that has stones in it or the pips in it and a bit of pith down the middle,
11:46that also prevents juice squeezing in a straight line.
11:50So you need to cut the pith off and push the seeds out.
11:54When you squeeze it, it'll be straight.
11:56I'm going to serve the sardines with those lovely lemon slices and a bit of parsley.
12:02Lunch.
12:04Lunch.
12:05Small lunch, but very nutritious and quick.
12:08My guest today is a mighty famous chef and restaurateur.
12:19He is chef patron of the two Michelin-starred restaurants, Le Manoir aux quatre saisons.
12:24It is, of course, my great friend, Raymond Blanc.
12:29Look at this little tree.
12:30How can it make that many apples?
12:32What variety is it?
12:34It's called Lord Darby.
12:35World-renowned as a pioneer of garden-to-plate philosophy,
12:40it's no surprise that Raymond wants a peek at my orchard before we do any cooking.
12:45Which one is that one?
12:46Corrie's Wonder.
12:47The way food connects us to nature is obvious,
12:52but it's also something that evokes warm family memories.
12:57Raymond has promised to make me a treat that's close to his heart.
13:03Raymond, welcome to my cosplay kitchen.
13:05I'm a beautiful girl.
13:07Good to see you again.
13:08Ah, you know what?
13:09I haven't seen you for about five years.
13:11So what are you going to cook for me today?
13:14I'm going to cook a chocolate mousse for you.
13:17It's a little tribute to my mum.
13:23Okay, she had five kids and she had five kids
13:26and her food was always simplest, but fantastically.
13:29And the chocolate mousse, two of ten people add creams,
13:32they add more butter, more egg yolk.
13:34It's so rich and unnecessary.
13:37And you do all of that.
13:38I know, you're guilty of that, definitely.
13:40I definitely do.
13:40I'm happy to relinquish control of my kitchen to Raymond.
13:44And who knows?
13:46Maybe I'll learn something.
13:49So that's the simplest.
13:50Just eggs, a bit of lemon juice for the egg white
13:53to settle the protein.
13:54But not the oaks.
13:55No, just the egg white.
13:56Just the whites.
13:57So we've got 12 egg whites.
14:01Raw eggs are key for a real chocolate mousse.
14:04But if you're concerned, get eggs with a British lion stamp.
14:10Look how gorgeous, very fresh.
14:13And how much chocolate mousse are you going to make with it?
14:15About four.
14:16And the chocolate is very important
14:18because it defines effectively the taste and the sweetness.
14:23And 80% of cocoa is huge.
14:28There's only 20% of sugar.
14:29OK.
14:30OK, and of course, part of the chocolate is butter.
14:33That's why I don't put cream or butter into my chocolate mousse
14:37because you already have the cocoa butter in the chocolate.
14:40OK.
14:40Hey, voila.
14:42Let's just pour this egg white in here.
14:46A squeeze of lemon juice will help the structure
14:49and stability of the egg whites when whisking.
14:53Up we go.
14:54So two teaspoons of sugar.
14:56That's all.
14:56That's plenty.
14:58OK.
14:58While Raymond mixes the egg whites,
15:01he melts 165 grams of dark chocolate on the hob
15:05at no more than 80 degrees.
15:10Such a beautiful color.
15:13Now, we all love chocolate, don't we?
15:15That's perfect.
15:16So I want to bring it about here.
15:18Oh, you can put your finger in it, of course.
15:22You don't want to have a foam, which is too stiff.
15:25I like that.
15:31Yes.
15:33See?
15:34Soft, soft, soft smooth.
15:37Off peak.
15:38Next, Raymond adds the mix to the chocolate.
15:42And you go very quick, very quick.
15:44Then you mix it really...
15:46Sort of bang it in.
15:47Oh, yes.
15:49Now we're going to...
15:51Turn here.
15:53The French word mousse translates as foam,
15:56which perfectly describes the airy texture
15:59of this classic dessert.
16:01Voilà .
16:03Carbjit fruit is so simple.
16:07No cream, no butter, no egg yolk.
16:09It's delicious.
16:14You better mix my mom's recipe, okay?
16:17Et voilà .
16:19With the mousse done,
16:21Raymond can move on to making the base.
16:24Chef, what's all this about?
16:26Just a few variations.
16:28I like a bit of spice in life,
16:30a bit of differences,
16:31and that's just by putting a few,
16:33for example, raspberries,
16:35you know,
16:36and crush them lightly
16:37with a tiny bit of sugar,
16:39tiny bit, that's enough.
16:40A little bit.
16:41Yeah.
16:41Adding a little sugar
16:42helps draw the flavour
16:44out of the raspberries.
16:45And first, I'm going to put a bit of syrup here,
16:49which is 30% sugar,
16:5270% water,
16:54a bit of gourmandine,
16:55your favourite tipple.
16:57I like it.
16:57What's your favourite tipple?
16:58Whiskey?
16:59A whiskey,
17:00but I do like a bit of gourmandine.
17:01Voilà .
17:02And then you do take a few biscuits,
17:04you soak them a little bit,
17:08so you can put that
17:08in the bottom of our chocolate mousse.
17:12Voilà .
17:15One for the cook, eh?
17:16No, for you.
17:17Come on.
17:18Magic.
17:19Oh, you don't leave me very much, do you?
17:21Delicious.
17:22Good.
17:27So you can...
17:30Put it in the fridge?
17:31Yeah.
17:32Absolutely.
17:32As we go,
17:33messy food.
17:40That would help.
17:41Yeah.
17:45S'il vous plaît, mademoiselle.
17:46She's such a gourmand.
17:50She's incredible.
17:54The chocolate mousse
17:55will need about six hours
17:56to set in the fridge.
17:58Luckily for me,
17:59Raymond has come prepared
18:01with some he made earlier.
18:03He owned his first Michelin star
18:05way back in 1979,
18:08but he remains as driven
18:10as he always was.
18:11Do you know, Raymond,
18:12one of the things
18:13I love about you
18:14and admire
18:15is that you have never lost
18:17an iota
18:19of that enthusiasm
18:21and interest
18:23and really passion
18:25for good cooking
18:26and for...
18:27well, for anything,
18:29but particularly for cooking.
18:31You think by now
18:32we'd both be sick
18:33to death of it?
18:34No,
18:35because I love people.
18:36To me,
18:37the table,
18:38you know,
18:38is about,
18:39of course,
18:40what it represents,
18:41people around,
18:42friends,
18:43you discuss,
18:43you have joy,
18:44you have celebration,
18:45you've got the best food,
18:46local values,
18:47and for me,
18:48the table is the greatest space.
18:51Equally,
18:52cooking is about teaching,
18:53passing on knowledge.
18:55I mean,
18:55your kitchen has always been
18:56a training school,
18:57turning out
18:58passionate young chefs
19:00who get the message.
19:02I always wanted
19:03to share my knowledge,
19:04pass it on,
19:05create an environment
19:06which is safe,
19:07an environment
19:08which grow young people,
19:09a nursery,
19:10you know,
19:10which really,
19:12through kindness,
19:13through proper mentorship
19:14and not to create
19:16this horrible kitchen,
19:17okay,
19:17which screams at you,
19:18which undermine young people,
19:20humiliate young people.
19:21You see those three people
19:22now,
19:22you've seen them.
19:23Ridiculous.
19:23They are sickly,
19:25you know,
19:25to see a chef humiliating
19:27a young kid,
19:27we don't want to see that.
19:29And it's not our industry.
19:31How many Michelin-style chefs
19:33do you think
19:33you have trained?
19:35I've studied on corn,
19:36but there's more than 50 now.
19:38They're all across the world.
19:39Because so many wonderful young people
19:42they've worked in our cuisine,
19:43you know,
19:44that makes me proud.
19:46To see any young man,
19:48you know,
19:49growing within the manoir,
19:51whether it is
19:51front of us,
19:52housekeeping,
19:53you know,
19:53department maintenance,
19:54gardener,
19:55that makes me happy.
19:57Very happy in Prague.
19:58Well,
19:59I'm proud of you.
20:01You're amazing.
20:02Thank you,
20:02my lovely.
20:03Back to the mousses,
20:05which having set,
20:06now need decorating.
20:08Of course,
20:08you want to maybe
20:09make it a bit prettier,
20:11so it's so simple,
20:12you know,
20:13whatever you have in hand,
20:15just make it more colours,
20:17a bit more fun,
20:18you know,
20:18just let them go
20:20wherever they want to go.
20:22Voilà .
20:23A few little bit of meringue,
20:25which is lovely,
20:26great.
20:27A bit of chocolate.
20:27Voilà .
20:31It looks lovely,
20:32darling.
20:38So let's have a taste.
20:41Can I taste that one?
20:42Of course,
20:43you would go for the liquor,
20:44would you?
20:46I'll taste that one.
20:48It's really pretty.
20:50And it looks so sophisticated
20:52the way you've done it.
20:53It's so simple.
20:57Nicely.
21:00Do you want a bit of
21:01taste of mine?
21:03Boozy.
21:04I'll taste it yours.
21:08But you see,
21:09you don't need butter
21:10or egg yolk
21:12or cream.
21:13There's a real taste of chocolate.
21:14That's 80%
21:16Criollo chocolate.
21:18You can buy it
21:18anywhere in the shops.
21:21And just egg white.
21:22Yeah, egg white
21:23and 10 grams of sugar.
21:26Really good.
21:26Raymond,
21:27it has been
21:28such an honour
21:30to have you
21:30on my
21:31Cotswold kitchen.
21:32It's silly to say
21:33but it's been
21:34as much as an honour
21:35for me
21:35because I love you
21:36very, very much
21:37and you are
21:38such an extraordinarily
21:39great lady
21:40in every possible way
21:41and you wear
21:42the best colours.
21:43I love colours.
21:45Still to come,
21:46my husband John
21:47tries a Tewkesbury treat
21:49rumoured to have
21:50been enjoyed
21:51by Henry VIII.
21:52They think he
21:53bought his wife,
21:53his then wife,
21:55Anne Boleyn,
21:55would have been
21:56quite a banquet
21:57I'd imagine.
21:57Top totty.
21:58Definitely so.
22:00And beans means
22:01good business
22:02for my food heroes.
22:04When you look
22:04at the food system
22:05and all of the issues
22:06and how we all
22:07need to eat
22:08in the future,
22:09beans really are
22:10the solution.
22:10I've lived in this
22:23part of the world
22:24for over 50 years
22:25now
22:26and I do like
22:27celebrating local
22:28and historically
22:30interesting produce.
22:33John has gone off
22:34to Tewkesbury
22:35to meet a food producer
22:36who is keeping up
22:38a tradition
22:38that supposedly
22:39gained royal approval
22:41way back
22:42in the 1500s.
22:47All I know
22:48about Tewkesbury
22:49is that what I see
22:50on the news
22:51which nearly always
22:52whenever there's
22:53flooding in England
22:54it is always Tewkesbury.
22:56The other thing
22:57of course
22:58is that it is
22:59quite the most
23:00beautiful medieval town.
23:01I've been coming
23:02through here
23:03for many,
23:04many years
23:05and I love
23:05to stop
23:06at Tewkesbury.
23:07It is just
23:07so beautiful.
23:10Dominating the town's
23:11skyline
23:12with its impressive
23:13range of stained
23:14glass windows
23:15the 12th century
23:16abbey could be
23:17Tewkesbury's
23:18crown jewel.
23:20Since as far back
23:21as the 16th century
23:22Tewkesbury has also
23:24been famous
23:24for its mustard
23:25which blends
23:27mustard flour
23:28and grated
23:29horseradish root.
23:31The unmistakable
23:32root vegetable
23:33grows near the
23:34abbey itself
23:35and although
23:36this field
23:37of horseradish
23:38is protected
23:38it's where
23:40John has arranged
23:41to meet
23:41Samantha Ramsey.
23:43Is this
23:44the famous
23:45horseradish source?
23:47As you can see
23:47here
23:48it's in abundance.
23:50I think the flooding
23:51from every year
23:52that comes in
23:53I think that sort
23:54of helps
23:54with the growth
23:55of the horseradish
23:56but yeah
23:57if you do see
23:58someone in the fields
23:59at 2-3 o'clock
24:00in the morning
24:00with a head torch
24:02John then yes
24:03it's probably me.
24:04Probably you.
24:05Yeah.
24:06This is the key
24:07ingredient to
24:08Tewkesbury mustard
24:09mustard flour
24:09and horseradish.
24:10It couldn't be
24:10more organic.
24:11That's it yeah.
24:13In medieval times
24:15Tewkesbury mustard
24:16was reputedly
24:17the finest in England
24:18but it was only sold
24:20in the form
24:20of mustard balls.
24:22The abbey has
24:23a famous link
24:24to mustard balls
24:25so where better
24:26for John to go
24:27to try to make some.
24:29Here we have
24:29some horseradish
24:31we've just seen
24:32that in the field
24:32it's got a bit
24:33less leafage
24:34on it now
24:35so that was just
24:37Smell it.
24:37It smells lovely
24:38doesn't it?
24:39Nice and fresh.
24:40So these are the bits
24:42that have been cut
24:42off the bottom
24:43and you say
24:45what happens to these?
24:46It'll be grated
24:47down and steeped
24:49with an alcohol.
24:50So the alcohol is?
24:51I use cider.
24:53So if I drank that
24:54would that be
24:55a bloody horseradish
24:56against a bloody tomato
24:58or bloody Mary?
24:59Yeah it'd be great.
25:00Yeah.
25:01You just cannot
25:02take this man anywhere.
25:05Good health.
25:09Wow.
25:10Oh.
25:12That's delicious.
25:14But oh.
25:15Yeah.
25:16Infuses your whole face.
25:18It's not like
25:19a bloody Mary.
25:21Spicy cider.
25:22Very interesting.
25:23I must take one of those
25:24to home for Prue.
25:24I think she'd really
25:25like that.
25:26Samantha is now
25:28the only person
25:29recreating these
25:30famous historic
25:31mustard balls.
25:33Unlike the mustard
25:34we know today
25:35Tewkesbury mustard balls
25:37were dry balls
25:38that could be
25:39reconstituted.
25:40To create the mustard balls
25:42Sam mixes mustard flour
25:44with cider
25:45and horseradish
25:46infused cider.
25:49And are you
25:49presumably
25:49you're going to
25:50keep adding?
25:51No.
25:52No?
25:52No.
25:52Is this it?
25:53Yeah.
25:53That's it.
25:54And yeah
25:55the possibilities
25:55are pretty endless
25:56really aren't they?
25:57If you think about
25:58using it in stock
26:00adding it into
26:01like your macaroni
26:02and cheese
26:03so you'll find
26:04some things
26:05will accentuate
26:06the heat in it.
26:08The dry balls
26:09need to be mixed
26:10with a liquid
26:11to make them
26:12spreadable.
26:13We actually found
26:14that tap water
26:15because of the
26:17limes and chemicals
26:17in it
26:18make it
26:18exceptionally hot.
26:20And then
26:20if you put
26:21a bit of
26:21dairy in there
26:22believe it or not
26:23calcium
26:23really makes
26:25it spicy.
26:26Really?
26:27Yeah.
26:28So if you want
26:29to finish it now.
26:30Okay.
26:30What do I do now?
26:31So now you just
26:32take a piece
26:32off with your fingers.
26:34Yeah that's perfect.
26:36Traditionally
26:37they would have been
26:37obviously dried
26:38and had a nice crust
26:39on the outside
26:40so that passerby
26:41is going to take them along.
26:42But obviously
26:43they wouldn't have
26:43used water.
26:44Water would have
26:44been associated
26:45with the plague.
26:46They would have
26:47used anything
26:48to hand
26:48that they had
26:49on their persons
26:50at the time
26:50so a beer
26:51Small beer
26:52Yeah an ale
26:53or cider
26:55something like that.
26:57Well how very
26:58interesting.
27:01And Sam
27:02has another
27:03thing to show
27:03John.
27:04Mustard balls
27:05covered in gold
27:06leaf.
27:07Something very
27:08regal.
27:09Rumoured to have
27:10been served
27:10to a very famous
27:11royal guest
27:12at the abbey.
27:14Now Henry
27:15having a banquet
27:16here
27:17would have been
27:17here?
27:19Yes most probably
27:19in the nave
27:20Oh down in the nave
27:21Yeah in the
27:22Tewksbury Abbey
27:23There's plenty of
27:23space down there
27:24They think he
27:25bought his wife
27:26his then wife
27:26Anne Boleyn
27:27at the time
27:28as well.
27:29Would have been
27:29quite a banquet
27:30I'd imagine.
27:31Top totty.
27:32Definitely so.
27:34I came here
27:34just thinking
27:35mustard was mustard
27:36I never realised
27:37there was a
27:38mustard ball
27:40a Tewksbury
27:40mustard ball
27:41absolutely fascinating.
27:47I generally
27:49cook from fresh
27:50but I also
27:51love a quick
27:51cheat from
27:52the cupboard
27:53especially when
27:54it comes to
27:55the most famous
27:56of fast foods
27:57so here's
27:58another of my
27:59handy hacks.
28:06Right
28:07well my hat
28:07today is a
28:08burger sauce
28:09and I know
28:09that sounds
28:10funny
28:10but honestly
28:11the secret
28:12of a good burger
28:12I think
28:13is in the
28:13sauce.
28:18This is how
28:19you make it
28:20and it's just
28:20an assembly job
28:21I mean this is
28:22mayonnaise
28:23straight out
28:23of a bottle
28:24this is tomato
28:25ketchup
28:25straight out
28:27of a bottle
28:28this is mustard
28:29straight out
28:30of a mustard
28:30pot
28:31shallots
28:33just a chopped
28:34shallot
28:35or chopped
28:35onion
28:35chop it finely
28:36about equal
28:37quantities of
28:38all of these
28:38things
28:39about basically
28:39a tablespoon
28:40and then
28:41less of
28:43chili sauce
28:44obviously it
28:45depends what
28:45kind of chili
28:46sauce you've
28:47got but
28:47honestly you
28:48can use
28:48anything
28:48but only a
28:49teaspoon of
28:50that
28:50tablespoon of
28:52chopped
28:52gherkins
28:53straight out
28:54of a jar
28:54mix it
28:56all together
28:57don't use
29:03your fingers
29:04to taste
29:05with
29:05and a little
29:07bit of lemon
29:08not too much
29:08you don't want
29:09to overpower
29:10with lemon
29:11so that's it
29:12and I'll tell
29:13you what
29:14it's so good
29:15you could just
29:18eat it by the
29:18ladle for
29:19and what's the
29:21point of burger
29:21sauce without a
29:22nice juicy burger
29:23to put it on
29:24right so I think
29:26these burgers are
29:27going to be
29:27absolutely delicious
29:28now we've got
29:28really good
29:29beef
29:30we've got
29:30grated cheddar
29:31under the grill
29:32to melt it
29:34and I'm going
29:35to put the
29:36famous burger
29:37sauce on the
29:38top because I
29:39like burger
29:39sauce we're
29:40having a lot
29:41I mean
29:43doesn't that
29:44look just
29:44delicious
29:45I don't know
29:47why people are
29:48such snobs about
29:49burgers I think
29:50they're one of
29:50life's great
29:51examples of
29:53gastronomy
29:53they're lovely
29:54what makes them
29:55is the
29:56burger sauce
29:57so that's my
29:59hack for the
30:00day
30:00my food hero
30:09this week
30:10is in fact
30:10two people
30:11first of all
30:12the woman
30:13who has
30:14the most
30:14amazing
30:15bottled
30:16pea
30:16and bean
30:17company
30:18and the
30:19farmer
30:20who grows
30:20her peas
30:21beans
30:22and legumes
30:25can be
30:26considered
30:26a bit
30:26of a bulking
30:27item
30:28used to
30:28add to
30:29all manner
30:29of dishes
30:30but humble
30:31pulses
30:31can be
30:32so much
30:32more
30:33when you
30:34look at
30:34the food
30:35system
30:35and all
30:35of the
30:36issues
30:36and how
30:37we all
30:37need to
30:38eat
30:38in the
30:38future
30:38beans
30:39really
30:39are the
30:40solution
30:40Amelia
30:42Christy
30:43Miller
30:43is giving
30:44them a new
30:44lease of
30:45life
30:45through her
30:46bold bean
30:47company
30:47so I
30:49used to
30:49hate
30:50beans
30:50I
30:51thought
30:51they were
30:52like dull
30:52and dusty
30:53and I
30:53used to
30:53avoid them
30:54with a
30:55vengeance
30:55until I
30:57was doing
30:59a study
30:59abroad in
31:00Spain
31:00I was
31:01hung over
31:01and all
31:02I had
31:03in the
31:04flat
31:04was a
31:05jar
31:05of these
31:06heirloom
31:06butter beans
31:07and I
31:09spooned one
31:10straight from
31:10the jar
31:11because I
31:11was hungry
31:11and I
31:12couldn't be
31:12bothered to
31:12go shopping
31:13and I
31:14just remember
31:14being like
31:15wow this
31:16is like
31:16nothing I've
31:16had before
31:17it's
31:17incredible
31:18and that
31:19was the
31:19kind of
31:20I would
31:20say where
31:20my bean
31:21perception
31:21changed
31:22forever
31:22and from
31:23that moment
31:24on
31:25Amelia's
31:25goal has
31:26been to
31:26make people
31:27more aware
31:28of beans
31:29as a tasty
31:30high protein
31:31sustainable
31:32food
31:32and there's
31:34a lot more
31:34to growing
31:35and processing
31:35than meets
31:36the eye
31:37so we source
31:38our beans
31:38from various
31:39different places
31:40where they
31:40grow best
31:41and then
31:42we cook
31:42them in
31:43this really
31:44amazing way
31:45where it's
31:46long and
31:47slow and we
31:48cook them
31:48for flavor
31:49and we also
31:50soak them
31:50for a long
31:51time so
31:51it's really
31:52you know
31:53it's actually
31:53hundreds of
31:54years old
31:54this kind
31:55of
31:55conservers
31:56process
31:56and it
31:57is really
31:58key to
31:59that bean
31:59tasting
32:00amazing
32:00Amelia sells
32:02all sorts
32:03of beans
32:03but she
32:04has one
32:05particular
32:05favorite
32:06the bean
32:08that is
32:08really close
32:09to my heart
32:09is the
32:09carlimp
32:10because
32:10I can't
32:12believe
32:13that this
32:14bean
32:14has been
32:15forgotten
32:16about
32:16in our
32:17food culture
32:18but it's
32:19been part
32:19of our
32:19food culture
32:20for hundreds
32:20of years
32:21and it
32:21is so
32:22delicious
32:22it's nutty
32:23it's got
32:24these like
32:25kind of
32:25really
32:26interesting
32:26skins
32:27which
32:27add
32:27texture
32:27to
32:28dishes
32:28in Norfolk
32:32second generation
32:33farmer
32:34James
32:34Buescher
32:35is one
32:35of the
32:36few
32:36who
32:36farm
32:37the
32:37carlin
32:37pea
32:37that
32:38Amelia
32:38uses
32:39the
32:43carlin
32:43is a
32:44variety
32:44of
32:45pea
32:45it's
32:45a
32:45spring
32:46sown
32:46pea
32:46we
32:47planted
32:47in
32:47April
32:48it
32:48was a
32:49pea
32:49that
32:49was
32:49very
32:50popular
32:50I'm
32:50told
32:51in
32:51the
32:511800s
32:52despite
32:53being a
32:54fantastic
32:54source of
32:55protein
32:55it kind
32:55of went
32:55out of
32:56fashion
32:56traditionally
32:58popular
32:58in
32:59northern
32:59England
32:59this
33:00historic
33:01marbled
33:01brown
33:02pea
33:02has been
33:03harvested
33:03by
33:04James
33:04for the
33:05past
33:05few
33:05years
33:06so
33:06these
33:07are
33:07some
33:07of
33:07the
33:07carlins
33:07here
33:08we
33:08just
33:09break
33:10open
33:10the
33:10pods
33:11here
33:11we
33:11are
33:11these
33:12are
33:12the
33:12peas
33:13this
33:13is
33:14actually
33:14some
33:14better
33:15peas
33:15but
33:15some
33:15of
33:15the
33:15other
33:15ones
33:16are
33:16pretty
33:16shriveled
33:16generally
33:17when
33:17you're
33:17harvesting
33:18the
33:18carlin
33:18pea
33:19that
33:19they
33:19should
33:19be
33:20about
33:21the
33:21size
33:21of a
33:22garden
33:22pea
33:22this
33:24year
33:24they're
33:24more
33:24petit
33:25pois
33:25size
33:26a
33:26result
33:27of
33:27the
33:27drought
33:28that
33:28we've
33:28experienced
33:28basically
33:29since
33:29planting
33:30so
33:30we
33:30plant
33:30the
33:30crop
33:30in
33:30April
33:31and
33:31we
33:32didn't
33:32really
33:32have
33:32any
33:32rain
33:32until
33:32the
33:33middle
33:33of
33:33July
33:33so
33:34yields
33:34for
33:35this
33:35pea
33:35crop
33:35are
33:35going
33:35to
33:36be
33:36a
33:36fraction
33:36of
33:36what
33:37we
33:37would
33:37expect
33:37one
33:39thing
33:39you
33:39can't
33:40control
33:40is
33:41the
33:41weather
33:41but
33:42James
33:42isn't
33:42just
33:42growing
33:43this
33:43lesser
33:43known
33:44crop
33:44he's
33:45doing
33:45things
33:45a
33:46little
33:46differently
33:46our
33:48farming
33:48practices
33:49have
33:49changed
33:49enormously
33:50since
33:502021
33:51prior
33:52to
33:52that
33:52we
33:52were
33:52farming
33:52with
33:53a
33:53system
33:53that
33:54was
33:54doing
33:54huge
33:55amounts
33:55of
33:55damage
33:55to
33:56wildlife
33:56populations
33:57soil
33:58health
33:58and we
33:59were
33:59actually
33:59seeing
33:59yields
33:59drop
34:00a
34:00lot
34:00so
34:01we
34:01had
34:01a
34:01massive
34:02new
34:02turn
34:02and
34:03decided
34:03to
34:03farm
34:04without
34:04chemicals
34:04we've
34:06reduced
34:06our
34:06synthetic
34:06fertiliser
34:07by
34:07about
34:0750%
34:08maybe
34:08more
34:09and
34:10we're
34:10starting
34:10to
34:10look
34:11at
34:14we've
34:14got
34:14our
34:15own
34:15red
34:15pole
34:15beef
34:16herd
34:16that
34:16are
34:16coming
34:16onto
34:16the
34:17arable
34:17fields
34:17we've
34:17got
34:17a
34:18neighbour
34:18with
34:18a
34:18lot
34:18of
34:19sheep
34:19so
34:19we're
34:19introducing
34:20organic
34:21manures
34:21through
34:21those
34:22species
34:23growing
34:24additional
34:25and
34:25companion
34:25plant
34:26species
34:26enables
34:27James
34:28to
34:28produce
34:28a
34:29good
34:29crop
34:29without
34:30the
34:30need
34:30for
34:30chemicals
34:31better
34:31for
34:32us
34:32for
34:33the
34:33soil
34:33and
34:34wildlife
34:34in
34:35this
34:35field
34:35we're
34:36growing
34:36a
34:36carlin
34:37pea
34:37crop
34:37with
34:38triticale
34:38which
34:39is a
34:39cereal
34:39with
34:40oat
34:41like
34:41grains
34:42and
34:43the
34:43idea
34:43is
34:43that
34:43the
34:44cereal
34:44element
34:45acts
34:45as
34:45a
34:46scaffold
34:46for
34:46the
34:47pea
34:47which
34:47is
34:47a
34:48sort
34:48of
34:48climbing
34:48plant
34:48and
34:49makes
34:49it
34:49easier
34:50at
34:50harvest
34:50by
34:52planting
34:53cover
34:53crops
34:54James
34:54is
34:54keeping
34:55soils
34:55covered
34:56protecting
34:56them
34:57from
34:57erosion
34:57they
34:59also
34:59provide
35:00winter
35:00feed
35:00for
35:01livestock
35:01and
35:02improve
35:02the
35:03health
35:03and
35:03structure
35:03of
35:04the
35:04soil
35:04since
35:07we've
35:07changed
35:08I
35:08absolutely
35:09love
35:09farming
35:09we're
35:09seeing
35:10wildlife
35:10return
35:10two
35:11guys
35:11that
35:11work
35:11for
35:12us
35:12I
35:13think
35:13thoroughly
35:14enjoy
35:14it
35:15and
35:15are
35:15seeing
35:15the
35:16rewards
35:16of
35:16their
35:16labours
35:17it's
35:18so much
35:18more
35:18empowering
35:18than
35:19the
35:19old
35:19way
35:20thanks
35:22to
35:22people
35:22like
35:22Amelia
35:23and
35:23James
35:23this
35:24historic
35:25pea
35:25is
35:25enjoying
35:26a
35:26resurgence
35:27and
35:28it's
35:28all
35:28down
35:28to
35:29sustainable
35:29farming
35:30methods
35:30still
35:33to
35:34come
35:34John
35:35will
35:35be
35:35joining
35:35me
35:36in
35:36the
35:36kitchen
35:36to
35:36use
35:37some
35:37of
35:37those
35:38carlin
35:38peas
35:39I
35:40could
35:40live
35:40on
35:41Indian
35:41fruit
35:41can
35:42we
35:42have
35:42some
35:42more
35:42if
35:44you
35:44cook
35:44it
35:44yeah
35:44no
35:45although
36:00John
36:01is more
36:01at ease
36:02in the
36:02garden
36:02it's
36:03time
36:03for him
36:04to
36:04join
36:04me
36:04in
36:04the
36:05kitchen
36:05and
36:06we're
36:06going
36:06to
36:06be
36:07using
36:07some
36:07of
36:08the
36:08carlin
36:08peas
36:09that
36:09are
36:09from
36:10my
36:10food
36:10hero
36:11for
36:11today
36:12so
36:13John
36:13you like
36:13a bit
36:14of
36:14Indian
36:14food
36:14I do
36:15I do
36:15I do
36:15okay
36:15well we're
36:16going to
36:16make
36:17some
36:17Indian
36:18pancakes
36:19with
36:20a
36:20carlin
36:21pea
36:21saag
36:22you're
36:28going to
36:28make
36:28the pancakes
36:29so
36:30I'm not going to have to get sticky am I
36:32I'll make the batter and then you can fry the pancakes but not quite yet
36:36this is gram flour which is chickpea flour and that's a spoon of baking powder
36:42which is what makes it rise
36:48so when that's really nice and smooth you can put in this which is garam masala a teaspoon of it and a teaspoon of turmeric
36:59and that'll make it taste nice and Indian
37:01okay that looks pretty good
37:03okay
37:04so that goes in and the turmeric
37:05okay
37:06just bunk it in
37:07just bunk it in
37:08yeah
37:09next I'm adding a teaspoon of salt
37:12some finely chopped coriander
37:14and some vegetable oil
37:16and we leave it alone for half an hour or so
37:20is that for a purpose
37:22yeah the liquid is absorbing the flour
37:25and the baking powder is starting to make it bubbly
37:29okay
37:30so now I make the saag
37:31saag refers broadly to any dish made with cooked leafy vegetables
37:36so we have spinach here
37:38we start by chopping some onion
37:41how's your onion chopping getting on John
37:44um it's not
37:46would you like a bit of practice
37:47I know this is your speciality
37:49like that
37:54right
37:55that's right
37:59this is not nothing like the way you do it
38:04I don't think you're going to get a lease certificate for perfect onion chopping
38:09but you're on the way
38:10could I have a sticker
38:11no not yet
38:12not yet
38:13the chopped onion goes into the pan with some oil
38:16you just need to soften the onions rather than brown them
38:20let's see if you can do the chef's shake
38:23that's right
38:27yeah
38:27the trick is always to have it at that angle
38:31and then
38:32yeah
38:32that's right
38:34you've got it back on the heater in between shakes
38:39while John fries the onions I'm going to cut half a hot chili
38:44I'm also going to add a couple of cloves of garlic
38:47you keep that stirring
38:51and I am going to grate about two tablespoons of fresh ginger
38:57I then add the ginger to the pan
39:01followed by a teaspoon each of garam masala
39:04coriander and cumin
39:05the important thing to remember about cooking spices
39:08if you just chuck curry powder or ground coriander or ground spice into a stew
39:14it's never the same you need to have this have it fried in a bit of oil first
39:19so can you smell it
39:22I can
39:22smells lovely
39:23smells good doesn't it
39:24does
39:25okay so then we're going to put a teaspoon of tomato puree in there
39:29and that needs to fry a little bit as well
39:33this is a bit like muddy puddles I'm quite enjoying this
39:37muddy puddles for grown-ups
39:40and then you put the stock in
39:43this is vegetable stock
39:45that needs to just simmer down until it looks like a sauce
39:49do I need to keep it stirring or does it just bubble away?
39:54no it can just bubble away
39:55okay and then we're going to put the carlin peas in
40:01it's a pulse a pea called carlin pea
40:05do I swivel it around a bit?
40:08yeah swivel it around a bit
40:09the peas are from a jar so they're cooked already
40:12so we just want to warm them up and we want the spinach to wilt
40:18the next thing is the paneer
40:19paneer is an indian cheese it's got lovely texture it's quite firm it doesn't have a lot of flavor
40:26and it needs a bit of flavor so we're going to mix it up with a bit of lime pickle which has got plenty of flavor
40:34in a separate pan we heat up some oil and add the paneer
40:40if you live on indian fruit can we have some more?
40:43if we cook it yeah
40:45no!
40:46no I like indian fruit yeah
40:49but not anything as hot as you do and then you can take a lot of chili and strong curry
40:56well I've been over that part of the world a lot so I do like it
41:01they're browning quickly aren't they once they start
41:05I reckon that's brown
41:09thank you
41:09so I'm going to put them in here
41:12I'm going to keep that oil because we're going to do the pancakes in there in a minute
41:20and this is going to have a little bit just a teaspoon of lime pickle because it's quite strong
41:30hot lime pickle if you get the mild one you can put a bit more
41:34next we need to make the pancakes
41:39not too much yeah that's better right in the middle
41:42perfect that's enough
41:48just let it sit just let it sit so it's a bit like scotch pancakes you can see the bubbles
41:55coming the holes developing is that like a crumpet
41:59hmm go now yeah that's right perfect
42:09and we finish by serving the saad on the pancakes and then we need a few bits of paneer
42:16blob of yogurt
42:20and that's our lunch
42:26I think it looks delicious
42:27it looks very very tasty
42:29so shall we try
42:36sounds a good idea
42:37yeah I think we just hack it about
42:40can't I do a Paul Hollywood and dig around
42:42yeah we can
42:43thank you very much
42:49as an introduction to curry because it's not very spicy but very tasty I think this would
42:55get a novice curry Easter well into it it's the most harmless curry I've had for a long time
43:02and one of the most tasty vegetarian dishes
43:09it looks well with Indian food as it cuts through the richness and the heat
43:14music to John's ears
43:16I have two beers locally from Chadlington
43:20it's a lager and that's a pale ale
43:22shall we try both one in one glass one in the other
43:28try and get a head on it
43:30and this is the lager
43:32I've always much preferred an ale
43:35but I'm getting to like lagers
43:37so let's try both
43:39that's a fantastic thing to taste with these
43:41you've got the lager and I've got the ale
43:44okay
43:48mine's very nice
43:50mmm
43:51jim jim
43:56prefer that
44:00I actually prefer this one
44:02oh well that's yours that's mine
44:04when I first met you
44:05you wouldn't touch beer
44:07I know I know
44:08you've gone dead common now
44:09my goodness me we can't keep you out of it
44:11do you think beer would go with cheesecake
44:15anything goes with cheesecake
44:17I made two cheesecakes this morning
44:20okay
44:20cake knows
44:22look at that
44:24things are looking up in this house
44:25that's very creamy
44:27mmm
44:28I don't know
44:33it's just melt in the mouth
44:35you don't have to chew at all
44:36very nice
44:38nice aftertaste
44:39mmm
44:40that is so good isn't it
44:44however
44:45I won't eat it all because
44:47I'm going to try another one now
44:49and this one
44:51is mascarpone
44:53lemon curd
44:54and crystallised ginger
44:55you just make a crust
44:57for the bottom
44:57okay
45:01can we get stuck in
45:03yeah
45:03that's a hell of a big mouthful
45:07maybe
45:07open wide
45:09that's divine
45:15you go through
45:17all the
45:18textures
45:20the fruit
45:20the creamy middle
45:22and the nice chunky
45:23what a very nice
45:24and the reason it's
45:25crunchy is it's got
45:26grape nuts in it
45:27now I gather you've had
45:29Raymond here
45:30certainly have
45:32I'm a great fan of his
45:33and I gather
45:34he's made this for me
45:35and
45:36I can now taste it
45:38am I right
45:39I think that's a combination
45:40of all the ones
45:41he made this morning
45:42well
45:43good luck
45:44it's so rich
45:45if you can eat it all
45:46I'll be amazed
45:47as always
45:51it's very rich
45:52it's with
45:53Raymond's lovely
45:54well
45:55all I can say
45:56is that
45:57I feel
45:58so well fed
45:59I don't think
46:00you're going to have to
46:00make anything this evening
46:01I really enjoyed today
46:03and I hope next week
46:04will be just as good
46:05so please join us
46:07for some more
46:08really delicious dishes
46:10and a most
46:11interesting guest
46:12we'll see you next week
46:42You
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