Episode 3 Mary Berry's Foolproof Cooking


Episode 3

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'I'm Mary Berry and in this series I'll be sharing some of my best,

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'foolproof secrets with you.'

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I think it's really important to have a selection of trusted

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recipes that you know will never let you down.

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'No matter what the occasion, I'll show you how to make it simple.

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'From my delicious ideas that will thrill the family...'

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That's the best thing I've had all day.

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'..to scrumptious goodies for all those special days...'

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-I never drink at lunchtime, but this is an exception.

-Mm.

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'..quick and easy meals when time is scarce...

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'..and dishes for days when you just want to show off.

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'Tonight, it's foolproof recipes for the glorious summertime.'

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'Ever since I was a child, I've looked forward to the summertime.'

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I've always loved the great outdoors.

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Whether it's a trip to the seaside or a picnic by the river bank,

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when the sun comes out I like to make the most of it.

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'My mother used to make wonderful picnics

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'and I've inherited her passion for outdoor cooking.'

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So, tonight, I'll be sharing dishes with you perfect for lazy

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summer days and for outdoor entertaining.

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My scrumptious spicy chicken wings and home-made lamb burgers,

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that are a real barbecue sizzler.

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A Vietnamese-inspired salad, beautifully refreshing on a hot day.

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And a delicious jelly, made with my favourite summer flavours.

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But first, a luxurious whole sea bass that couldn't be simpler.

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I love to serve fish in summer.

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It's so beautifully light and it's quick to cook, too.

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I have got 50g of butter here and it really does want to be quite soft.

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And this is soft.

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It makes it much easier to cream it down.

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'Use half the zest from a lime for the butter...'

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I'm getting every little scrap of zest off there.

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'..and keep the other half aside to make a sauce.

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'Next add the juice from half of the lime...'

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Into the butter.

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'..and add some pepper and salt.'

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Just mash it down. Already it looks quite green, because of the zest.

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But the dill is what makes it.

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And I'm not going to throw away the stalks.

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The stalks I'll put inside the body cavity of the fish

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and it will add flavour.

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That looks pretty good to me.

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So I'm going to put half that aside to go into the sauce.

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And this will go into the butter.

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So far, so good. Very easy.

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So, just mash that down.

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'Finally, I need a few piquant peppers.'

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So, there's two in the sauce and two in with the butter.

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'Now, my foolproof hint. Make three slashes on either side of the fish.'

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The reason why I'm putting these slashes here is

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because I want to get wonderful flavour into the fish.

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I'm going to put the butter in there and that will all

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seep into the flesh and make it very moist and very delicious.

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Looks a bit messy, but I'm opening it up

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and pushing it down with my thumb.

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'I've already buttered the foil to make sure the fish doesn't stick.

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'And, lastly, to infuse it with even more flavour...'

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In go the stalks.

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And we've got these two lime shells, just squeeze them in there.

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A bit more juice will come out and add to the flavour.

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So, there's the fish.

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The normal thing you'd think of doing was get hold of the foil

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and roll it up and have a great thick bit of foil on top.

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That's not a good idea, because it stops the top of the fish cooking.

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This is a really good, foolproof tip.

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Fold the foil over so it meets the other side, like that.

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Just turn it over.

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So, keep just turning it all the way round.

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So, I've got a good seal there, bit like a Cornish pasty, holding it

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up all the way round so the juices will not come out as you cook.

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'And then, into the oven, at 180 fan, for about 20 minutes,

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'while I get on with the sauce.

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'Start with the remaining lime zest, dill, peppers and lime juice.

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'Add a teaspoon of Dijon mustard...

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'..and a dash of sugar.'

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And 200ml of full-fat creme fraiche.

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Then I'm going to put some pepper and salt in there.

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What could be easier?

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And that is our sauce.

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'The fish has had 20 minutes,

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'time for all those lovely flavours to sink in.'

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And when I open it, there will be a flowing,

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wonderful, buttery juice.

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There it is.

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I think it looks magnificent and so simple to do.

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One, two, three.

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Like that.

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These are the buttery juices,

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just pour it back into those cracks that it came out of.

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Then the sauce.

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I've got a little bit of dill, I think

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the dish would look nice with some of that on.

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Lovely.

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So there you have it,

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sea bass with dill and lime sauce.

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All very tempting and very decadent.

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I can't wait to get my knife and fork in there.

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'Nothing beats fresh fish and shellfish in summer.

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'And what could be more delicious than crayfish

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'straight from the river?

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'Even on a blustery summer's day like this one.

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'Crayfish are in abundance in our waterways

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'but you have to make sure you catch the right ones.

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'So, I'm meeting experts Jules and Nick,

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'who know where to fish in these Oxfordshire waters.'

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-Hello.

-Hello.

-Hello, lovely to meet you, I'm Jules.

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-Jules, is that right?

-Yes, lovely to meet you.

-Hello, Mary, I'm Nick.

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-Pleased to meet you.

-Hello, right.

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I hear that this is a really good place to do crayfishing.

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This is a fantastic place to catch crayfish.

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I mean, I'll put out maybe only four or five nets

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and overnight we can pull in five or up to seven

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kilograms of crayfish, in one 24-hour session.

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-Seven... That's seven bags?

-Yeah.

-It's a lot, yeah. Seven!

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Yeah, they work like lobster pots,

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the crayfish are attracted by the baits, they walk up the net, through

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the hole, fall in and, because of the shape of the net,

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they can't get back out again.

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You need a licence to do this,

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though only fishing for American signal crayfish is allowed.

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This is because they're considered pests, almost wiping

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out our native white-clawed crayfish since being introduced in the 1970s.

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'So the more we can catch, the better.

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'Before Nick hauls up last night's traps,

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'I want to try a trick of my own.'

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I've just got a stick, string and some stones to

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weight down my bait and I'm going to see how I'm going to get on.

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You never know, it might be my lucky day.

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-Nick, I'm on my way.

-Hello.

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I'm being very careful.

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HE LAUGHS

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-What do you think?

-It's fantastic.

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I'm dying to see if this actually works.

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So, crayfish, come along.

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HE LAUGHS

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That's perfect.

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-How long do we have to wait?

-As long as it takes.

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-No, not yet.

-Don't know if I can see it yet.

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There you are, look.

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I'll cast again.

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But do they know that there's the most tastiest

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bit of bacon for them to come?

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But, of course, maybe we shouldn't be talking.

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-True, yes.

-True fishermen, who are on the side of a bank...

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Or stamping like that.

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..they tell you, you're not to shout or make any noise,

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so perhaps they're being put off by us chattering away.

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There!

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HE LAUGHS

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I don't believe it! I do not...

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SHE SCREAMS

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-Look, it's gone. Catch it.

-Oh!

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-Now, what we have to do...

-You're amazed!

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I am absolutely flabbergasted.

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Do you think that really...

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Well, that's him being the signal crayfish thing, with the aggressive

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claws and now, we're not allowed to put that back in the river.

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Well, you're not putting it, I'm telling you, you're not putting it.

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But this is... I'm sure nobody will ever believe it,

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but this is absolutely genuine.

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With my little bit of bacon we have caught that one.

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-That's fantastic.

-Shall we try for another one?

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-I'm going to put this in the net.

-I've still got the bacon, too.

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You've still got the bacon? That is unbelievable.

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Oh, in you go.

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HE LAUGHS

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What a prize!

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Fantastic. I can't believe that's two.

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-Two.

-In less than ten minutes.

-You don't need any of your fancy kit.

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I'm going to give up on nets.

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So the pressure's on me now.

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That is amazing!

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My meagre two look...

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Well, so, now you can see how many there are in the waterways

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and that's one net, one small spot.

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I reckon there's about 35 in there.

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-That's not bad, is it?

-That's a pretty good night's work.

-Yeah.

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'They're cooked in boiling water for a few minutes.

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'Then peeled just as you would a prawn.'

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-So you end up with a lovely crayfish tail.

-Absolutely.

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'Jules' favourite way to serve crayfish is on a bed

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'of watercress, with apple and yoghurt sumach and lemon dressing.'

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-Can you smell it?

-Mm, nothing's fresher than that.

-It's beautiful.

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-That smells fantastic.

-There we go.

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You have to try and find the ones that you caught.

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HE LAUGHS

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-That was definitely mine.

-That was definitely one you caught?

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THEY LAUGH

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Of course, you don't have to catch them yourself, you can

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buy shelled crayfish in shops.

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And my next summer recipe really makes the most of them.

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Sometimes we get a bit tired of just the green salad,

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the tomato salad, the rice salad.

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This one is quite different.

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'It's a rice noodle salad,

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'inspired by aromatic flavours in Vietnamese cooking.

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'Start by preparing the noodles as it tells you on the packet.

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'There's nothing more foolproof than that.

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'Next, grate three centimetres of fresh ginger.'

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I love fresh ginger. I mean, I've grown up with dried ginger.

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You know, just to use in ginger biscuits and things like that.

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And, so, very exciting when fresh ginger came along.

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That's it, that's just about the right amount.

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'Deseed and chop half a cucumber...

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'..add a finely chopped chilli,

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'a finely sliced carrot and red pepper

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'and then a clove of crushed garlic.

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'Into that go six sliced spring onions.'

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And you don't need to blanch them, do anything with them,

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but just drop them in.

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'And a couple of handfuls of fresh herbs.'

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I've got mint here.

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You just need to chop it just before you need it in a salad,

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because, if you chop it all ahead, it goes black.

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That's just perfect.

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In there. Then we come to some nice young coriander here.

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There's a lot of chopping for this recipe, but it's well worth it.

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'Finally, in go 150g of bean sprouts

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'and then you're ready to add the noodles.'

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And now to the dressing.

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I need three tablespoonfuls of lime juice.

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One...two...

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What do they say about good guessers?

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Anyway, that was exactly three tablespoons.

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Well done, little lime.

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'Add three tablespoonfuls of sugar,

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'three of fish sauce, one of sesame oil and whisk it all together.'

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And then we just toss all this in the sauce.

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Every scrap going in.

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And then start to turn it, so you get all those flavours.

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Make sure that you get right to the bottom,

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so everything gets into that wonderful sauce.

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Doesn't that look healthy, too? And it is healthy.

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So that's really well mixed in.

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I can't wait to taste it and get it in the dish, so here goes.

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We had such fun crayfishing, but these, I've bought.

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And I think that looks great.

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This salad is absolutely foolproof, as long as you measure carefully

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the dressing ingredients, because that's what gives it its flavour.

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'This dish is great on its own,

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'but it's also perfect for a summer barbecue.'

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I'm a great fan of outside cooking.

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And I have learnt how to avoid those burnt offerings.

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These are two foolproof dishes guaranteed to go down a storm.

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Minted lamb burgers

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and smoky Texan chicken wings.

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The secret of a good barbecue is to prepare everything ahead.

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Texan chicken wings, such fun and really, really tasty.

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And chicken wings are very inexpensive.

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'Start by removing the wing tip.'

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On a barbecue that very often burns, that very thin end.

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And so you just cut between the joint, here.

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Then you're left with a sort of V-shaped joint.

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So, I've got them all there.

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'What these need is a lovely, smoky marinade.'

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I've used paprika over the years

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but this is the first time I've used sweet smoked paprika.

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And it has a lovely, smoky flavour and it's just perfect for barbecues.

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So, I'm going to add two teaspoonfuls.

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Not only does that give a flavour, it gives a wonderful colour as well.

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'In with the paprika goes one finely chopped chilli,

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'a clove of crushed garlic,

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'tomato ketchup...'

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A good squirt.

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'..two tablespoons of Worcester sauce,

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'one of brown sugar

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'and some olive oil.'

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About a couple of tablespoons.

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Give or take.

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'Season and give it a good stir.'

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It's a wonderful colour, that.

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'My foolproof tip is to coat the chicken using a polythene bag.'

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Do you know, the whole smell of that makes me think of barbecues,

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because it's sort of smoky and spicy. Great.

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'So, they go into the fridge for a couple of hours or overnight,

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'to soak up all that flavour.

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'And, in the meantime, I can get on with preparing the lamb burgers.'

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These lamb burgers are something quite

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different from the traditional beef burgers.

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I think they're absolutely scrumptious

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and I know exactly what goes in them and they'll be full of flavour.

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'Home-made burgers are very simple to make.

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'Start with a herb, breadcrumb mix to flavour the meat.'

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That didn't take too long, did it?

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It may not be your choice to put coriander in, you can

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leave it out because the main ingredient is mint.

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But I think mint and coriander go well.

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And pop that in there.

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Then, a generous two tablespoonfuls of mint sauce.

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Yes, the sort you buy in a jar.

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'Next, add one roughly chopped red onion

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'and a clove of crushed garlic.

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'Give it a quick whizz,

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'but my tip is to make sure the mixture doesn't get too wet.'

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I've got 500g of minced lamb.

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Now, that would be minced shoulder of lamb and, as you can see,

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it's fairly lean.

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So all this wonderful flavouring things are going straight in there.

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'Add a little seasoning and then work the mixture together.'

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Nice, clean hand going in.

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Actually, I am going to shape them with my hands anyway, so...

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A bit like kneading bread.

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The one thing you can't do is over-knead this.

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'Once it's mixed well, you simple divide it

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'and shape it into burgers.'

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And you want to just make them into flat cakes.

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With wet hands it's quite easy.

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I think that's a nice shape.

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We'll make them into eight.

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'A barbecue isn't complete without something on the side,

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'so I've made a simple tomato relish.'

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As well as the tomato relish, I'm going to make a mint mayonnaise.

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What could go better with lamb than mint?

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'This is a cheat's mayonnaise. No need to make your own.

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'Use a big dollop from a jar, add a little ready-made mint sauce

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'and a good handful of fresh mint.'

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These lovely, tender leaves, and, again,

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the smell is absolutely lovely.

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That's good enough for me.

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Then you just drop that in.

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'You can do all this the day before and keep it in the fridge,

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'ready for when you need it.'

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How about this for a simple idea for a barbecue?

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You need an old wheelbarrow, like this one,

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a metal one it must be, a rack, perhaps from the oven,

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or a grid, and four bricks, four old bricks.

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Don't need any fancy equipment.

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'My first barbecue memory was in 1973, when the children were little.

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'All I managed then was sausages and beef burgers,

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'but I loved the fun of it.

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'And though I'm all for the chaps doing the barbecuing, secretly,

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'I do like to have a go myself.'

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Now that really was simple.

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The secret of good barbecuing is to do it slowly.

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First of all, make sure that the charcoal goes down to be white

0:22:340:22:38

and there will be an intense heat and that's when you barbecue.

0:22:380:22:44

So, I'm going to leave that to its own devices for about half

0:22:440:22:48

an hour, wash my hands and get on with the food.

0:22:480:22:51

There are my lamb burgers and the Texan chicken wings.

0:23:000:23:05

I like to have a few veg on the barbecue too

0:23:050:23:08

and we've got some overgrown courgettes.

0:23:080:23:11

So, all I do is just split them in half.

0:23:110:23:14

And they do jolly well on the barbecue.

0:23:150:23:18

They want to be done very slowly.

0:23:180:23:20

Bit of pepper on top.

0:23:220:23:25

That's it.

0:23:250:23:26

So, how's the barbecue doing?

0:23:260:23:28

The charcoal has gone down to embers.

0:23:280:23:30

So, let's get going.

0:23:300:23:32

Now, onto the chicken.

0:23:350:23:37

Beautifully colourful.

0:23:370:23:39

I'm going to pop that on the top there.

0:23:390:23:42

They look nice and meaty, which is good.

0:23:420:23:45

That's a good start.

0:23:470:23:50

I've really well oiled those on both sides.

0:23:500:23:53

Let's turn these burgers over.

0:24:020:24:04

Just the perfect colour.

0:24:060:24:08

And that's how barbecuing should be.

0:24:080:24:10

It should not be charred, it should be just that lovely colour.

0:24:100:24:13

How's the chicken doing?

0:24:130:24:16

Oh, that looks just about right.

0:24:160:24:18

So, there we are, an alfresco feast prepared ahead of time,

0:24:220:24:27

which means I can relax and enjoy the company.

0:24:270:24:30

How about that!

0:24:310:24:33

-Beautiful!

-Right, do take a pew.

0:24:330:24:35

-Oh, yes.

-Thank you.

0:24:350:24:37

'My final recipe uses one of Paul, my husband's,

0:24:510:24:55

'favourite summer treats -

0:24:550:24:58

'home-made elderflower cordial...'

0:24:580:25:00

Here we are, nice, cold drink.

0:25:000:25:03

'..in a refreshing lemon and elderflower jelly.'

0:25:030:25:06

This idea captures the essence of a British summer.

0:25:110:25:14

To make a cordial or syrup is not difficult.

0:25:190:25:22

I'm starting off by making just a little bit of lemon syrup to

0:25:220:25:25

add to my elderflower cordial.

0:25:250:25:28

'Add the juice of two lemons to the rind,

0:25:290:25:33

'pour in 100ml of water and 75g of sugar.'

0:25:330:25:38

I'm just going to heat that up slowly to dissolve the sugar

0:25:380:25:42

and infuse the lemon zest.

0:25:420:25:45

It's the outside, the bright yellow, that gives a lovely flavour to it.

0:25:450:25:50

'Soak 20g of gelatine leaves in cold water until soft.

0:25:540:26:01

'Remove the lemon zest.

0:26:010:26:03

'And after a few minutes, add the gelatine.'

0:26:060:26:09

Now, that's how it should be.

0:26:090:26:12

Can you see it's quite squidgy? And just squeeze that out.

0:26:120:26:17

And then just drop that in and it will dissolve in this hot liquid.

0:26:170:26:24

'And, finally, add 400ml of water and 250ml of elderflower cordial.'

0:26:240:26:30

Sharp smell of lemons and a hint of elderflower.

0:26:320:26:37

So there it is, ready.

0:26:390:26:41

'I like to serve this in individual glasses.'

0:26:410:26:45

In the back of the cupboard,

0:26:450:26:47

you might have one of your mother's, like that.

0:26:470:26:49

I don't know, I'm sure they came free with a packet of something,

0:26:490:26:52

but even so, when they're filled, they look good.

0:26:520:26:55

'Let those cool and then into the fridge for around six hours

0:26:570:27:01

'or overnight to set.'

0:27:010:27:04

'I'm going to finish them off with another summer favourite of mine,

0:27:120:27:17

'fresh strawberries tossed in icing sugar.'

0:27:170:27:20

It gives them a lovely shine, too.

0:27:200:27:24

'And add those to the top with a dollop of whipped cream.

0:27:240:27:27

'Blissful.'

0:27:300:27:32

Whoops.

0:27:360:27:38

-Here you are, darling, a treat for you.

-Thank you very much indeed.

0:27:380:27:41

Very nice, great treat.

0:27:410:27:44

Are they our strawberries?

0:27:440:27:46

No. HE LAUGHS

0:27:470:27:49

It's very nice anyway.

0:27:490:27:51

It's turned into a perfect day.

0:27:510:27:53

I could get quite used to this, very nice.

0:27:530:27:57

Next time,

0:28:000:28:02

my foolproof dishes for days with the family.

0:28:020:28:06

That's the best thing I've had all day.

0:28:060:28:09

What do you think about it, crew?

0:28:090:28:11

Very nice.

0:28:110:28:13

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