Hearty and Wholesome Mary Berry Everyday


Hearty and Wholesome

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I'm Mary Berry, and in this series

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I'll be celebrating the very best of my everyday cooking.

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Day-to-day cooking needn't be mundane.

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Even the simplest recipes can be a joy.

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I want to show you easy ways to transform dishes

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into something really special.

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'From my recipes that stir fond memories...'

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-Welcome home, Mary.

-I'm here to stay.

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'..to my delicious ideas to feed the family...'

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-Not bad, is it?

-Very, very good.

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'..and my surprisingly easy show-stoppers

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'for when you want to show off.'

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LAUGHTER It feels like firework day. How about that, then?

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'In this programme - my everyday hearty and wholesome favourites.'

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That is blissful.

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It is scrumptious. It's beautiful.

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I love time at home in the garden, tending to the vegetables,

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being with my dogs and enjoying fresh air.

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And after an invigorating day,

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I'm ready for dishes bursting with goodness.

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Nothing beats a wholesome hearty supper.

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I'm going to show you some tempting recipes

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that are really lovely to come home to.

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It gives you a great welcome.

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The ultimate Bolognese, given my own special touch.

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A gorgeous salad, bursting with intense flavour.

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A scrumptious sea bass supper, with added crunch,

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and a good wholesome pud, full of natural sweetness.

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But first, my heart-warming soup with added crispy goodness.

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A hearty soup is a great everyday favourite,

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and I've got a wonderful idea that gives soup masses of extra flavour.

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First, celeriac.

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I just love it.

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It's similar to celery, with a deliciously nutty overtone.

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I try to grow it at home.

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Ours is well behind.

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I've brought some in - don't laugh.

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It looks as though it's got hair growing on it.

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Mine certainly need another two months in the ground, well watered,

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before they'll get anywhere near that size.

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Remove the peel quickly, so the flesh doesn't discolour.

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Then I'm going to cube it.

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Rough cubes.

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That's it.

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What gives this soup depth is one of my favourite ingredients,

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pan-fried in butter.

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In the pan here I've got six rashers of pancetta.

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I've snipped it up into small pieces.

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It'll become crisp very quickly.

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Drain every bit of fat off that. Pop it on there.

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Save the crisp pancetta to top the soup,

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but it's a good tip to hang on to the wonderful flavour from the fat

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so it comes through in the soup itself.

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In goes onion, butter,

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and a cubed potato to give the soup its hearty texture.

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And then the crowning glory, that wonderful celeriac.

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'You need about 750ml of stock...'

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Now, the stock can be vegetable stock or it could be chicken stock.

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'..and, of course, pepper and salt.'

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Turn the heat down,

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and then simmer those vegetables until they're tender.

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It'll take 15 or 20 minutes.

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While that simmers away,

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I'll show you what gives this a delicious wholesome crunch -

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a different shaped crouton.

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So these are into little batons, as the chefs call them.

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These are fairly stale. Don't try and do it with fresh bread,

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because it won't hold its shape.

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Toss them in olive oil and coat in poppy seeds.

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They give a very interesting finish.

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And for extra flavour,

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give them a sprinkle of Parmesan and season them well.

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Then into the oven for ten minutes,

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and you may need to give them a turn.

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An easy idea to spruce up a slice of bread.

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Well, to me, those look special.

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Much more exciting than ordinary croutons.

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In the interests of science,

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I'd better just see if they're all right.

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You don't get much more crispy than that.

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'I want the soup beautifully smooth,

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'so I strain off the stock and puree the vegetables...'

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That looks just the job.

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'..and then put that rich stock,

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'along with the puree, back in the pan to get it piping hot.'

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The smell of celeriac I think is lovely.

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And I'm going to add two or three tablespoonfuls of double cream.

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That just enriches it and makes it a really hearty, warming soup.

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It's like pure velvet, it's lovely.

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And for a hearty topping, my crunchy poppy seed croutons.

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Put them on in the last minute,

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because you want them absolutely crispy,

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and that one went on without being asked.

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'Some peppery watercress.'

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Now, watercress is delicious with it,

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and also it brings out the colour.

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'And that crisp pancetta.'

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And you just need a little pinch on the top of each bowlful,

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and it'll add to the flavour.

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I think that's a very special, heart-warming soup.

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There's something wholesome and satisfying about home-grown food.

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It always seems to taste better.

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And my next recipe uses one of my favourite herbs from the garden

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to transform a fillet of sea bass.

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I'm going to make it a little more hearty and robust

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by adding a crumb crust.

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Start by melting 40g of butter.

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So, I've got 60g of Japanese dried breadcrumbs.

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They're very, very crisp. You can do them yourself,

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but you need to dry them out in the oven first.

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So, in they go, 60g.

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For a bit of punch, finely grate the zest of a lemon.

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I love the smell of lemon.

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And lemon goes really well with fish.

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That's it.

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Now, you want to get that really coated with the butter.

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Season with pepper and salt.

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And, for me, what makes this dish is the mild aniseed tone of tarragon.

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And it smells so good.

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There's nothing like fresh tarragon.

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Don't be tempted, unless you have to, to use dried tarragon.

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It just isn't the same.

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Mix half the tarragon with the breadcrumbs.

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Now, for my secret to ensure a crunchy, perfectly coated fish.

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If you try and dip the fish into this, it doesn't really stick.

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My trick is to lay the crumbs onto the tray first.

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Then take the fish,

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and put it skin side down on top of the crumbs.

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That's it.

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Then really press that down all the way...

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so those crumbs stick.

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Then I'm going to put just a little seasoning on top.

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All these layers of seasoning really does help to add to the flavour.

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Then spoon the rest of the breadcrumbs over the fillets.

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For that finishing touch, add a sprinkle of Parmesan.

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I think it's nice to do it slightly more chunkily,

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as I have on the coarse grater.

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So that's ready for the oven,

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and you want to cook it at 180 fan for about 15 minutes.

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While the fish cooks,

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I have a simple, fragrant sauce to go with it.

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Creme fraiche, the rest of that tarragon,

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a dash of sugar,

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and a squeeze of lemon.

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Believe it or not, that's the sauce.

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Just in time, as well.

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The top is a gorgeous golden brown.

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I think it looks really inviting.

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Serve it at once.

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I'm going to serve it with a little samphire.

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It has a lovely sort of salty flavour.

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Samphire's becoming more and more popular.

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If you can't get it from your supermarket,

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your local fishmonger is worth a try.

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So there it is, tarragon-crusted sea bass,

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a really hearty way of serving one of my favourite fishes.

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We Brits are lucky that we can produce so many things

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that we love to use every day.

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Honey is a perfect example.

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I've always dreamed of keeping bees,

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and I'm not alone.

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It's now one of Britain's fastest-growing hobbies.

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Here in Hertfordshire,

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scientist Sue Carter has been keeping bees for 18 years.

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But first, very important that you don't forget your protection.

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Right, here we are, Mary, your suit.

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So, we've got two parts to it.

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There's the trousers.

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-Right?

-OK, there we go, over the head.

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And it's just like getting into a jumper.

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Yeah, there we are.

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Gosh, I've got perfect vision.

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-You can see everything.

-You can, can't you?

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You think that the mesh is going to stop you seeing.

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No, you can see perfectly!

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And the last thing is a pair of gloves.

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Right, I feel kitted out.

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-Right, we're all in.

-Off we go.

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I'll follow you.

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'If you don't have a big space like Sue, don't let that put you off.

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'Beehives can be kept in smaller gardens.

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'Just use the right precautions.'

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What do I have to do with this?

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Help me by smoking the front of the entrance here.

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The smoke helps to calm the bees.

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They think they've got a forest fire coming and they feel sort of,

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"Oh," and don't bother stinging you.

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We're going to take the roof off.

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There's hundreds of them!

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How much honey does one bee produce in its lifetime?

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Well, a bee has got a relatively short lifetime during summer,

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it's only about six weeks,

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and it will collect about a 12th of a teaspoon of honey.

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-Gosh.

-Now, this here is what we call a super.

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There is a box at the bottom which we call the brood box.

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And on top of that is a wire grid called a Queen excluder,

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because we don't want the Queen laying brood in here.

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This is purely for the honey stores.

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But how many bees are in here?

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In total in the hive there's probably 40,000-50,000.

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40,000 to 50,000! But if you lose all these in six weeks,

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where are the next lot coming from?

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Well, that's what the Queen's doing down below. She's laying lots of

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eggs all of the time to replace the ones that we're losing.

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Somewhere in the region of 2,000 eggs a day.

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-She's a busy bee, isn't she?

-She certainly is, yes.

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'Whilst the Queen bee is laying eggs, the female workers around her

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'are turning the collected nectar into honey.

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'Sue is keen to show me the Queen,

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'but with thousands of bees, she's not easy to find.'

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No. No, not there.

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She's not there either.

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Ah, I see her.

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You see her? I don't.

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-Point her out to me.

-She's here.

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Oh, yes.

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She's certainly the centre of attraction.

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She's a much longer bodied and sort of slightly broader stripes.

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There she is.

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'Beekeepers only collect honey from their hives twice a year,

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'so you need to be patient if you're doing it at home.'

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OK, off you go.

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You should see the back of you, you're covered in bees.

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-So are you!

-Am I?

-Let's shake our suits off.

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Go back home, all of you!

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Before I get to sample the freshest honey I've ever tasted,

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I've got the perfect idea for a hearty salad

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to really liven up the lunch table.

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Salads have changed over the years, haven't they?

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I mean, there was the day when there was tomato, lettuce,

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and that really was what salads were.

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And now you have many more ingredients,

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and more exciting dressings.

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And I can remember well when olive oil was only bought

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from the chemist shop in a bottle, and it was not used for cooking.

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And anyway, it tasted horrible.

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This salad is full of exciting textures.

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To start, I've got mixed grains of red and white quinoa

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and bulgur wheat.

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All you do is bring them to the boil for a few minutes.

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Already, the grains are beginning to swell.

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Turn off the heat and leave for about 20 minutes

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until all the liquid is absorbed.

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On to the dressing, and I'm giving it a sharp kick.

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The newest ingredient is this pomegranate molasses.

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Now, pomegranate molasses is sort of sweet and sour.

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It makes very good dressings.

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So often I use honey because I like that in a dressing,

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but this has the added sourness.

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It's a great addition to the store cupboard,

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giving a fruity depth to all sorts of dishes.

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For my dressing, all it needs is olive oil,

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the zest and juice of a lemon,

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and a dash of sugar to offset the sharpness.

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So, there's my dressing, as easy as can be.

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The quinoa has had 20 minutes just to absorb the rest of that liquid.

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Fresh herbs give a real lift to everyday cooking,

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making it vibrant and interesting.

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Now, you're going to be surprised, the amount of herbs that I use,

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but I want it to be bright, bright green.

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For this, I want fresh mint, parsley, basil and chives.

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Absolutely wonderful.

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And it makes all the difference to have a good knife.

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Gosh, they make a difference, don't they?

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Not only to the wonderful aroma, but they're adding to the colour.

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The grains can take strong flavours,

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so I'm adding softened red onion, sun blushed tomatoes,

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and a little seasoning.

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And to finish it off, I love well-flavoured feta cheese.

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This is good quality feta cheese,

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and it's nice just to crumble in little pieces.

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That you do with your fingers.

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In goes my dressing.

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And a good tip is to wait before serving.

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Give that a couple of hours

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so the flavour really gets through to the quinoa.

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That certainly is a far cry from some of the boring salads

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that I was brought up with. It is scrumptious.

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It's beautiful and I love it.

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Nothing beats a hearty supper when you've worked up an appetite,

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and my next recipe is my delicious version

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of one of our nation's go-to dishes.

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We Brits cook Bolognese more than any other meat recipe.

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So, here goes.

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Every good Bolognese begins with the very important trinity

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of onion, celery and carrot.

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So I'm just sort of sweating those off.

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Keep on a high heat and stir to stop them sticking to the pan.

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Next, I'm going to add the meat

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and I've got 500g of beef and 500g of pork.

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Having the two meets mean you get a wonderful, deep flavour,

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and it's what the Italians do.

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To begin with, the meat often sticks together,

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that's why I'm using two spatulas.

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Still on a high heat, let the meat get beautifully browned.

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To give it some intensity, add three cloves of crushed garlic,

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and three tablespoons of sun-dried tomato paste.

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I'm going to judge it.

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I like sun-dried tomato paste.

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It's rich and flavoursome.

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'In goes 200ml of good stock,

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'a can of chopped tomatoes...'

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That helps to give a bit of texture.

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'..and 500g of passata...'

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I'm going to give that a good stir and let it bubble up.

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'..and then three tablespoons of fresh thyme.'

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And I almost forgot a very important ingredient - the wine.

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White or red, whatever you've got to hand,

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though I really prefer to add white.

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There's never any left in our household.

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I might even have to open a bottle especially.

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150ml of wine.

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That's it. Back in the fridge, and we'll enjoy it later.

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Lastly, a few bay leaves, and season well.

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Most people cook Bolognese on the hob,

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but I have a good tip that will make the most tender,

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deeply flavoured Bolognese you have ever tasted.

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The total cooking time of this is two hours.

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I like to do it in the oven.

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It's a slow-cooked ragu Bolognese sauce,

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and it really does bring out the flavour of all the ingredients.

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I do it at 140 fan.

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After an hour in the oven,

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my secret is to make it even richer by adding double cream.

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Don't worry, it doesn't curdle or do anything like that -

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it just enriches it.

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And what I want to end up with is a fairly thick mixture,

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so I'm putting it back in the oven without the lid on

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for the last hour, and it will gently simmer away.

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The Italian way isn't to serve a robust meat sauce

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with a skinny pasta like spaghetti.

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For the perfect pairing choose a thicker shape like pappardelle.

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I like the idea of using a flat pasta cos it picks up

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the sauce better and you get more of it.

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Allow 75g per head, a bit more if they're starving.

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I'd love to have Parmesan cheese with it.

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When I first began using Parmesan cheese, you had to have

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a special grater because it was so hard and so mature,

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and in fact in Italy they still mature it more than we do,

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but it does mean you can grate it more easily.

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After two hours the meat will have soaked up all those rich flavours

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and it'll melt in the mouth.

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This is just what I wanted to happen - it's reduced,

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it's quite a thick mixture, it's a perfect colour.

0:21:370:21:41

Over the top.

0:21:430:21:44

And another one.

0:21:440:21:46

That's it. And then a little bit of Parmesan, when you serve it,

0:21:480:21:52

just gently sprinkled over the top.

0:21:520:21:55

I can quite understand how Bolognese is one of

0:21:580:22:01

our great British everyday favourites.

0:22:010:22:04

It's certainly one of mine.

0:22:040:22:06

Back in Hertfordshire,

0:22:160:22:18

Sue is going to show me how to extract the honey we collected.

0:22:180:22:22

So, Sue, we've got these frames...

0:22:240:22:28

how do we get the honey out of here?

0:22:280:22:30

You're going to take your knife and you're going to gently take

0:22:300:22:33

-this wax off the top.

-So I'm going to shave off,

0:22:330:22:35

rather like as though it was Parmesan?

0:22:350:22:38

-Yes.

-Right.

0:22:380:22:40

'The bees store the honey inside the honeycomb,

0:22:400:22:43

'and seal it with wax to keep it fresh.

0:22:430:22:46

'Once the wax is off we can separate the runny honey from the comb.'

0:22:460:22:50

You're doing well.

0:22:500:22:52

Well, I'm quite used to cutting a Victoria sandwich in half.

0:22:520:22:56

-See the honey oozing out? It's lovely.

-I can.

0:22:570:23:00

It's fun to do - it's almost satisfying, isn't it?

0:23:000:23:04

I have to say, you're doing a very good job.

0:23:040:23:06

Most people, when they do it first time...

0:23:060:23:08

-What do they do?

-Well, they dig so much more into the comb.

0:23:080:23:11

Ah, but I'm not digging into the comb because if I do

0:23:110:23:13

I'm taking that precious honey away.

0:23:130:23:16

It's a lovely sweet aroma.

0:23:170:23:19

I cannot resist having just a little taste.

0:23:190:23:22

It is...

0:23:220:23:23

And that's honey at its absolute best.

0:23:240:23:27

It's fresh from the hive.

0:23:270:23:28

It... It does taste flowery.

0:23:280:23:32

There's a true sort of floral flavour to that.

0:23:320:23:35

So next we put it into the extractor.

0:23:350:23:38

-In there.

-And obviously we're going to spin it.

0:23:380:23:41

Yeah. The next frame.

0:23:410:23:43

I'm going to put it in the opposite side so that it balances it up.

0:23:430:23:47

-And then you go and turn this handle.

-Right, OK.

0:23:470:23:50

Do you know, it's as easy as spinning lettuce in a salad spinner?

0:23:510:23:55

It's light as a feather.

0:23:550:23:57

As I'm doing it, I can smell the honey coming.

0:23:590:24:02

Gorgeous smell.

0:24:030:24:05

'The type of flowers the bees visit really changes the flavour,

0:24:050:24:09

'colour and aroma of the honey, so no crop is ever the same.'

0:24:090:24:13

So up on here now?

0:24:150:24:18

Now, I will manage the tap, if you manage the jar.

0:24:180:24:21

Will you stop it at the right time?

0:24:210:24:22

Absolutely, otherwise you might get sticky.

0:24:220:24:25

Oh, it looks absolutely wonderful.

0:24:250:24:28

'It takes more than 20,000 busy bees to fill this one jar,

0:24:300:24:35

'and it's not just honey which they're useful for.

0:24:350:24:39

'They are important pollinators -

0:24:390:24:41

'one third of the food we eat wouldn't be available

0:24:410:24:44

'if it wasn't for the bees.'

0:24:440:24:47

I think that's about it.

0:24:470:24:49

That's it?

0:24:490:24:51

So there we are. Pure liquid gold.

0:24:520:24:55

And here we've got wonderful honey.

0:24:580:25:01

It wasn't too complicated and the bees have done all the work.

0:25:010:25:04

They have indeed, and I hope you've enjoyed your day beekeeping

0:25:040:25:07

and it's encouraged you to perhaps take it up yourself.

0:25:070:25:10

I'm really tempted and I'm going to grasp the mettle and have bees.

0:25:100:25:15

I did enjoy my day with Sue, learning all about honey,

0:25:210:25:24

and I've come back with my little pot of gold.

0:25:240:25:27

And what better use for it than my wholesome fruit compote,

0:25:270:25:31

full of natural goodness?

0:25:310:25:33

So for my rosy red fruit salad

0:25:370:25:39

I'm going to make a coulis from raspberries.

0:25:390:25:42

I've got some quite nice raspberries here,

0:25:420:25:44

and I'm going to use half of them as a coulis,

0:25:440:25:47

and half I'll put in the fruit compote.

0:25:470:25:50

Making a coulis couldn't be simpler.

0:25:500:25:52

Use a blender or processor and add a good helping of icing sugar.

0:25:520:25:56

Nothing could be easier than that.

0:26:010:26:03

For a super smooth finish, push through a sieve,

0:26:030:26:07

because we don't want any pips.

0:26:070:26:09

I'm going to take the fruits and drop them in the coulis.

0:26:100:26:13

It really gives a lovely flavour.

0:26:130:26:15

It's the sort of thing if I was having people in the evening

0:26:150:26:19

I would do in the afternoon,

0:26:190:26:21

then I'd put it back in the fridge to get really cold.

0:26:210:26:23

I like to use firm fruits to complement the coulis -

0:26:230:26:28

seedless grapes, ripe, juicy nectarines.

0:26:280:26:31

Give it a turn in the wonderful coulis.

0:26:310:26:35

And it's a good tip to stop the fruit turning brown.

0:26:360:26:39

Also in this compote I like big chunks of the fruit

0:26:400:26:44

rather than itsy-bitsy little pieces.

0:26:440:26:46

I have memories of a can when I was small,

0:26:460:26:49

and it was called mixed fruit salad

0:26:490:26:52

and you'd no idea what the fruits were because they were all

0:26:520:26:55

either yellow or orange, and all mushed together.

0:26:550:26:58

This is much more spectacular.

0:26:580:27:00

In goes the rest of the fruit -

0:27:030:27:05

fresh strawberries, sharp blueberries,

0:27:050:27:08

and lastly those lovely plump raspberries.

0:27:080:27:11

Nothing goes better with a fruit compote

0:27:120:27:15

than a hearty helping of yoghurt.

0:27:150:27:18

I've got a big pot of Greek style yoghurt.

0:27:180:27:21

That's the extra rich one and the very creamy one.

0:27:210:27:25

And then the jewel in the crown - my wonderful golden honey.

0:27:270:27:32

I've got it off.

0:27:360:27:37

Two generous spoons of this lovely honey.

0:27:380:27:41

Look at that!

0:27:420:27:44

That's it. Of course honey, we're told, has great healing properties.

0:27:450:27:50

There's absolutely nothing wrong with me,

0:27:500:27:52

but I'm very happy to be healed with a nice quantity of honey in here.

0:27:520:27:56

I think the two make a wonderful marriage.

0:28:010:28:04

That is blissful.

0:28:100:28:12

I can think of nothing else I would like more right now -

0:28:130:28:17

except another dip.

0:28:170:28:18

Don't tell a soul.

0:28:200:28:22

'Next time...

0:28:260:28:28

'my everyday recipes to delight a happy gathering.'

0:28:280:28:32

-There we are.

-Thank you.

0:28:340:28:36

It's a good recipe, and great for a crowd.

0:28:360:28:38

Mmm, everyone loves pizza.

0:28:380:28:40

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