0:00:02 > 0:00:07Welcome to A Taste Of My Life, the show that dines out on the culinary secrets of a famous life.
0:00:26 > 0:00:30Like a family tree, the foods of our past can tell us an awful lot
0:00:30 > 0:00:32about who we are today.
0:00:32 > 0:00:37In fact, so evocative is food that it can stir up some of our most intimate memories.
0:00:37 > 0:00:41Which is exactly why I'm going to be taking today's guest
0:00:41 > 0:00:44on something of a culinary trip down memory lane.
0:00:44 > 0:00:49Today's guest's life story really is a rags-to-riches tale.
0:00:49 > 0:00:53Now firmly established as one of the world's leading character actors,
0:00:53 > 0:00:57it wasn't until she was 27 that she had a complete career change
0:00:57 > 0:00:59and started to appear on our TV screens.
0:01:01 > 0:01:05Over the years, she's worked repeatedly with director Mike Leigh,
0:01:05 > 0:01:08but in 1996 received an Oscar nomination
0:01:08 > 0:01:12starring opposite Timothy Spall in the movie Secrets And Lies.
0:01:12 > 0:01:16- I'm only trying to help you. - Leave me alone!- I'm your mother.
0:01:16 > 0:01:17Get out of my room!
0:01:17 > 0:01:21- It don't matter if you have a little baby, I'll look after it. - I ain't getting pregnant!
0:01:21 > 0:01:23I'll give up me job.
0:01:23 > 0:01:24And, as if that wasn't enough,
0:01:24 > 0:01:27just two years later she was nominated yet again
0:01:27 > 0:01:31for her performance as the alcoholic and domineering mother
0:01:31 > 0:01:34to Jane Horrocks in the smash hit, Little Voice.
0:01:36 > 0:01:38I'll have...a cup of tea.
0:01:38 > 0:01:41- You what?- Ah-hah!
0:01:41 > 0:01:44Ahhh, you'll have a cup of tea!
0:01:44 > 0:01:47Hey, don't just go off like that!
0:01:47 > 0:01:51Yes, today's special guest is British actress Brenda Blethyn.
0:01:51 > 0:01:53Coming up in today's show...
0:01:53 > 0:01:57Brenda Blethyn finds 101 ways to eat a cream horn,
0:01:57 > 0:02:00some not as friendly as I'd like.
0:02:01 > 0:02:04- If I blew...- No!
0:02:04 > 0:02:10Friend and actor Bob Daws recalls Brenda's skills as an acrobat over a knickerbocker glory.
0:02:10 > 0:02:12She's the only person I know
0:02:12 > 0:02:15who can crawl on her stomach 20 feet across the room,
0:02:15 > 0:02:17balancing a pint of lager on her head.
0:02:17 > 0:02:21And close friend and actor Timothy Spall remembers the parlour games
0:02:21 > 0:02:24- they played together at their local pub.- Do you remember?
0:02:24 > 0:02:27Would you like a bath, Oliver?
0:02:32 > 0:02:35- Brenda Blethyn, welcome to A Taste Of My Life.- Thanks, Nigel.
0:02:35 > 0:02:37Now, you grew up in Ramsgate.
0:02:37 > 0:02:40- You were the youngest actually of nine.- Yeah!
0:02:40 > 0:02:42I can't imagine what that was like!
0:02:42 > 0:02:44Bedlam.
0:02:44 > 0:02:47We all had to squash in and make do, really.
0:02:47 > 0:02:51I had to sleep in the parlour, which was quite good.
0:02:51 > 0:02:53I could sneak into the cupboard
0:02:53 > 0:02:56and pinch the raisins and all the sultanas.
0:02:56 > 0:03:02And so did Mum cook? I'm thinking that she had a lot on her plate, having that many children at home.
0:03:02 > 0:03:05Tell me about her cooking.
0:03:05 > 0:03:10She didn't have much money, so what she did have she had to make stretch when it came to mealtime.
0:03:10 > 0:03:13She was very good at recycling the food.
0:03:13 > 0:03:17It's something that, in a way, we've slightly forgotten today.
0:03:17 > 0:03:20My father loved faggots, we had them every Friday night.
0:03:20 > 0:03:23- That was our big thing.- Yeah, we all loved faggots in our house.
0:03:23 > 0:03:25- And pease pudding.- And pease pudding?
0:03:25 > 0:03:30- Yes!- Explain to me what pease pudding is, because I feel as if I know what it is, but I don't.
0:03:30 > 0:03:33It is delicious. It's yellow.
0:03:33 > 0:03:35It's the texture of mashed potato,
0:03:35 > 0:03:41and it's made, I suppose, with split peas, maybe lentils as well in there.
0:03:41 > 0:03:44It's spicy, and it's absolutely delicious.
0:03:44 > 0:03:48Nope, it's not a great looker, this dish,
0:03:48 > 0:03:51but it is delicious, and incredibly comforting.
0:03:51 > 0:03:56Pease pudding is essentially mashed lentils and mixed spices.
0:03:57 > 0:04:03Faggots, or meatballs, are made from off-cuts of meat, especially pork,
0:04:03 > 0:04:06and are then wrapped with caul, part of a pig's stomach.
0:04:06 > 0:04:09Mmm!
0:04:09 > 0:04:13Mum used to say, "Who's going to run down Woods the butchers
0:04:13 > 0:04:16"and get some pease pudding and faggots?"
0:04:16 > 0:04:19We'd all say, "Me, me, me, Mum!"
0:04:21 > 0:04:26Once you've made your pease pudding base and laid your faggots on top,
0:04:26 > 0:04:31it's a good idea to cover your dish with a tasty onion gravy.
0:04:38 > 0:04:41We used to get this pease pudding and we couldn't wait to get home,
0:04:41 > 0:04:45and we'd scoop it up with our finger on the way home and eat our portions,
0:04:45 > 0:04:48and your fingers would go all crinkly.
0:04:48 > 0:04:50But it was absolutely delicious.
0:04:50 > 0:04:54And the faggot - the spicy meatballs that came with it, just wonderful.
0:04:54 > 0:04:59They were a little bit more expensive, so we didn't always have faggots.
0:04:59 > 0:05:01A sturdy dish for any working family
0:05:01 > 0:05:04with not a lot of money in post-war Britain.
0:05:04 > 0:05:07This is what I call working-class fare, really.
0:05:07 > 0:05:12- It's not posh food, is it? - No, absolutely not. Gosh, this brings back memories.
0:05:12 > 0:05:16You talk about your childhood with very great fondness,
0:05:16 > 0:05:21despite the fact that there wasn't a lot of money to go around. It can't have been easy.
0:05:21 > 0:05:23You know, we'd all be sitting round.
0:05:23 > 0:05:26We didn't have a proper cutlery set or anything.
0:05:26 > 0:05:29We'd take it in turns.
0:05:29 > 0:05:34There'd be newspaper on the table, so it's why we're avid readers now.
0:05:34 > 0:05:36We'd read the tablecloth.
0:05:36 > 0:05:40But what about childhood desserts?
0:05:40 > 0:05:42If they were in a particularly good mood,
0:05:42 > 0:05:47she would send me down the baker's to get two shillings' worth of mixed fancies.
0:05:47 > 0:05:50These were these dainty little cakes - iced cakes,
0:05:50 > 0:05:54or some with a bit of coconut on the top, or a jam tart,
0:05:54 > 0:05:57or a Swiss roll, or a cream horn.
0:05:57 > 0:06:00Oh, the cream horn!
0:06:00 > 0:06:03Oh, the cream horn, Nigel.
0:06:03 > 0:06:06A top tip when making your own cream horns
0:06:06 > 0:06:09is to make sure you butter your moulds.
0:06:09 > 0:06:13This is crucial, otherwise the pastry will stick to them.
0:06:15 > 0:06:19Oh, I love the cream horn. My idea of heaven!
0:06:22 > 0:06:26Having baked your cream horns for ten minutes or so,
0:06:26 > 0:06:30take them out and re-glaze them with egg white and a sprinkling of sugar.
0:06:32 > 0:06:35- And also, how you eat a cream horn. - Yes.- I mean, there is a way.
0:06:35 > 0:06:38Well, there's lots -
0:06:38 > 0:06:41you can either bite into that at the top bit,
0:06:41 > 0:06:45the open end of it and hope that you can balance the cream inside.
0:06:45 > 0:06:49There's a bit of jam in there as well.
0:06:49 > 0:06:51Or you can poke your tongue in there
0:06:51 > 0:06:53and get out the cream and the jam first.
0:06:53 > 0:06:58Or you can start at the pointy end and work your way up.
0:07:02 > 0:07:06- Now then... - Oh, you're starting that end.
0:07:06 > 0:07:09I'm not going all the way this end. I'll start that end in a minute.
0:07:09 > 0:07:12- I can remember biting the end off... - I can't get up there yet.
0:07:12 > 0:07:14Keep going.
0:07:15 > 0:07:18THEY GIGGLE
0:07:18 > 0:07:20If I blew...
0:07:20 > 0:07:22No!
0:07:22 > 0:07:26I'm sorry, I've got to have another one.
0:07:26 > 0:07:28They were such a treat, I mean they really were.
0:07:28 > 0:07:31You've got the best bit. Oh, it looks fantastic.
0:07:37 > 0:07:41- you got on very well with your siblings, didn't you?- Yes, still do.
0:07:41 > 0:07:46Yes, we're very, very close and we have fun together.
0:07:46 > 0:07:51I've got a little message for you from someone.
0:07:51 > 0:07:53Although the youngest of nine children,
0:07:53 > 0:07:57Brenda was closest in age to her niece, Val, seen here on the left.
0:07:57 > 0:08:00They consider each other to be sisters.
0:08:03 > 0:08:05It's Valerie's!
0:08:05 > 0:08:07Brenda writes in her book, actually,
0:08:07 > 0:08:11that the smell of a bread pudding when she came in the front door
0:08:11 > 0:08:14actually was a very good sign
0:08:14 > 0:08:18because it meant that my grandma was having a good day.
0:08:18 > 0:08:19She could be unpredictable,
0:08:19 > 0:08:23so there could be days where there was no nice smell of anything.
0:08:23 > 0:08:28But if you came in and there was a smell of a bread pudding, that was a bonus.
0:08:28 > 0:08:33We were brought up more less as sisters, although she could be very bossy.
0:08:33 > 0:08:36She would pull the aunt card quite frequently, I think.
0:08:36 > 0:08:40In theory, we were brought up as sisters.
0:08:41 > 0:08:44I think something like, you know, bread pudding
0:08:44 > 0:08:48that cost very little, but it's a real rib sticker, you know...
0:08:48 > 0:08:50Rib sticker!
0:08:50 > 0:08:54Especially when it's a day old - it goes very grey and solid in the middle.
0:08:54 > 0:08:55It's like real functional.
0:08:55 > 0:09:00If you didn't eat it, you could use it for a house brick, really.
0:09:00 > 0:09:03And it's the spice, obviously, that Brenda could smell
0:09:03 > 0:09:06when she used to come into the house, you know.
0:09:06 > 0:09:11The smell of spice baking is always a bit festive, really.
0:09:20 > 0:09:22Half the time she was quite brutal to me,
0:09:22 > 0:09:25but she must have been very charismatic
0:09:25 > 0:09:28because I never remember not wanting to be with her.
0:09:28 > 0:09:31However much she told me off and bossed me about,
0:09:31 > 0:09:35and made me sit in corners while she did things,
0:09:35 > 0:09:37I always wanted to be with her.
0:09:37 > 0:09:40She's obviously always had that charisma that she has now.
0:09:47 > 0:09:49I'm sorry!
0:09:50 > 0:09:53Lovely Valerie.
0:09:53 > 0:09:55- You're very close, aren't you?- Yeah.
0:09:55 > 0:09:59Yes, my sister's daughter. Dropped her on her head a few times.
0:10:01 > 0:10:04- I've got her pudding.- Yeah!
0:10:04 > 0:10:09- This is the pudding she sent. - Valerie!
0:10:09 > 0:10:10Ohhh!
0:10:10 > 0:10:13I haven't had this for years.
0:10:13 > 0:10:17Mmm! Oh, that's delicious.
0:10:17 > 0:10:22If you could smell something nice cooking, you knew that everyone was in a good mood.
0:10:22 > 0:10:26At the relatively mature age of 27,
0:10:26 > 0:10:30Brenda gave up working as a secretary for British Rail to pursue an acting career.
0:10:30 > 0:10:35This quickly took her to the stage, and then to our TV screens,
0:10:35 > 0:10:37most notably in the sitcom Outside Edge.
0:10:37 > 0:10:41- Did you enjoy that?- Outside Edge was a job made in heaven.
0:10:41 > 0:10:45Timothy Spall, of course, Josie Lawrence and Bob Daws -
0:10:45 > 0:10:48we were all such good friends, and nobody was precious.
0:10:48 > 0:10:51We were all very, very professional,
0:10:51 > 0:10:53but, you know, we had fun while we were doing it.
0:10:53 > 0:10:58- I've got another little message for you.- No!
0:11:03 > 0:11:06Right, we're going to be seeing a knickerbocker glory,
0:11:06 > 0:11:08in hopefully, all its glory.
0:11:08 > 0:11:12So, the first ingredient, of course, is the fruit cocktail.
0:11:12 > 0:11:14Shall I do the other one at the same time?
0:11:14 > 0:11:17Why not, let's just bung that in there.
0:11:17 > 0:11:19The reason I'm making this, Bren,
0:11:19 > 0:11:24is because you come from Ramsgate and you know Ramsgate and Broadstairs -
0:11:24 > 0:11:26that wonderful part of the coast of Kent,
0:11:26 > 0:11:29and I had all my childhood holidays in Broadstairs.
0:11:29 > 0:11:32and we've talked about how wonderful the place is.
0:11:32 > 0:11:37My fondest memory were those wonderful ice-cream parlours along the top of the cliffs there,
0:11:37 > 0:11:39and you said you love that ice cream.
0:11:39 > 0:11:42This is why I'm making you a knickerbocker glory.
0:11:42 > 0:11:44It won't be anywhere near as good.
0:11:46 > 0:11:50She is quite remarkable, in as much as she's the only person I know
0:11:50 > 0:11:55who can crawl on her stomach 20 feet across the room, balancing a pint of lager on her head.
0:11:57 > 0:12:02If she ever wants to stop acting, she can always top the bill with Cirque du Soleil,
0:12:02 > 0:12:04I'm sure they'd be very glad to have her!
0:12:11 > 0:12:13Heaven!
0:12:16 > 0:12:21There we are. Maybe just do a bit of this - a few nuts on top.
0:12:21 > 0:12:24A few more nuts like so.
0:12:24 > 0:12:26- Cherry.- A cherry on top.
0:12:26 > 0:12:30And last but by no means least,
0:12:30 > 0:12:34if it doesn't send the whole thing toppling into oblivion...
0:12:34 > 0:12:38Two knickerbocker glories for Brenda Blethyn.
0:12:40 > 0:12:43Oh, my goodness me!
0:12:44 > 0:12:46Oh, Bob!
0:12:46 > 0:12:49You could knock me for six.
0:12:49 > 0:12:52Honest-to-goodness, my voice has gone up an octave!
0:12:52 > 0:12:55I'm sorry, someone's had your wafer!
0:12:55 > 0:12:56Oh, my goodness.
0:12:56 > 0:12:59Thank you. Oh...
0:12:59 > 0:13:03- Thank you, Bob. - Yes, thank you, Bob.
0:13:04 > 0:13:06Ice-cream desserts.
0:13:06 > 0:13:09- This is seaside stuff, this really is.- Oh, yes.
0:13:09 > 0:13:11This is a day out at the seaside.
0:13:11 > 0:13:15Still to come on A Taste Of My Life, actor and friend Timothy Spall
0:13:15 > 0:13:18challenges us both to make a steak and kidney pie.
0:13:18 > 0:13:21Short crust or flaky pastry, your choice.
0:13:21 > 0:13:27Brenda recalls being twice nominated for an Oscar over her taste of success.
0:13:27 > 0:13:31What was weird was having people who I'd been gaping at,
0:13:31 > 0:13:35saying, "Look who's over there!" and having them do it to me.
0:13:35 > 0:13:38And, over her final feast, Brenda Blethyn tells me
0:13:38 > 0:13:42how she's had enough of being constantly on the road.
0:13:42 > 0:13:46Eating in restaurants all the time drives me nuts.
0:13:46 > 0:13:50All I want to is boil an egg or something, you know, and you can't. Or make a bit of toast.
0:13:53 > 0:13:55As Brenda's acting career took off,
0:13:55 > 0:14:00more and more high-profile films started to come her way.
0:14:00 > 0:14:04But it was when she reunited with the award-winning British director, Mike Leigh,
0:14:04 > 0:14:06that she really hit the big-time.
0:14:06 > 0:14:12Of course this led, I suppose, to the film I just absolutely adored,
0:14:12 > 0:14:15which was Secrets And Lies, which is wonderful.
0:14:15 > 0:14:17That must have been a fantastic film to do.
0:14:17 > 0:14:21Yes, working with Mike Leigh is a different experience altogether.
0:14:21 > 0:14:26I don't know if you know that his script is improvised,
0:14:26 > 0:14:30and you're not at any point given...
0:14:30 > 0:14:33any idea of what's supposed to happen
0:14:33 > 0:14:36because we don't know what's going to happen.
0:14:36 > 0:14:39- There isn't like an absolutely formal script?- No, nothing.
0:14:39 > 0:14:43Sweetheart, she's your sister.
0:14:47 > 0:14:50Ma?
0:14:50 > 0:14:52She's your sister!
0:14:55 > 0:14:56Maurice?
0:14:58 > 0:15:02You couldn't possibly have been prepared for the success of that film.
0:15:02 > 0:15:07No, but I think all his films are good, but they haven't all had that sort of trajectory.
0:15:07 > 0:15:12It was nominated for Golden Globes and Oscars,
0:15:12 > 0:15:17and so it took on a whole new dimension, going to all that.
0:15:17 > 0:15:22- I hadn't been to any of that before. - Did your eating change in any way?
0:15:22 > 0:15:28We'd have sort of fish that we could never have afforded as children...
0:15:28 > 0:15:32when I was growing up.
0:15:32 > 0:15:33Or venison.
0:15:36 > 0:15:38A rich meal.
0:15:38 > 0:15:42Farmed venison has a much milder flavour than wild.
0:15:44 > 0:15:49We didn't know what it was, had never heard of it growing up.
0:15:49 > 0:15:52I thought, "Oh gosh, you've arrived
0:15:52 > 0:15:55"if you could afford a slice of venison."
0:15:55 > 0:15:57It's delicious, have you ever had it?
0:15:57 > 0:16:01Funnily enough, I went to a venison farm only a few weeks ago for the first time ever.
0:16:01 > 0:16:07- One minute I'm looking up at Bambi, and the next minute I'm looking at a plate.- I know, that's the thing.
0:16:07 > 0:16:12- But look at a little bunny rabbit - I bet you've cooked a rabbit.- I've cooked and enjoyed many a rabbit.
0:16:12 > 0:16:16Little hippety hoppety, little thump thumper.
0:16:17 > 0:16:19I'm making a blueberry sauce,
0:16:19 > 0:16:22but you could just as well try using cherries.
0:16:25 > 0:16:29It's important you try and get the balance of flavours in your sauce right.
0:16:29 > 0:16:32Venison meat is sweeter than many others,
0:16:32 > 0:16:37so you want to avoid overwhelming the meat with an over-sweet sauce.
0:16:37 > 0:16:40But it's very low in cholesterol, venison,
0:16:40 > 0:16:43for some reason. Why's that?
0:16:43 > 0:16:47If you look at the carcass of the animal, there's virtually no fat at all.
0:16:47 > 0:16:50I mean, they really are so lean.
0:16:51 > 0:16:52And don't forget,
0:16:52 > 0:16:57for the best venison steaks, never cook them past medium rare.
0:16:57 > 0:17:01Then simply spoon on your sauce before serving.
0:17:01 > 0:17:04A true taste of success.
0:17:05 > 0:17:09I remember the first time I had it, the first time I saw it on the menu even,
0:17:09 > 0:17:13I thought, "Good heavens, this restaurant must cost the earth!"
0:17:13 > 0:17:18- Oscar-nomination food.- Yes, that's exactly when I had it.
0:17:18 > 0:17:22Because you were nominated again for Little Voice.
0:17:22 > 0:17:27- A fabulous film.- It was fun working with Michael Caine
0:17:27 > 0:17:30and Jane, it really was.
0:17:30 > 0:17:34You could have knocked me down with a feather when I heard I'd been nominated.
0:17:34 > 0:17:36I can't start again can I, now?
0:17:36 > 0:17:40Who'd want me anyway?
0:17:40 > 0:17:42Who'd want me?!
0:17:42 > 0:17:45'Last time I went with Secrets And Lies,'
0:17:45 > 0:17:48a lot of people were saying, "You're in with a chance."
0:17:48 > 0:17:52"Oh, no, I can't even think that way."
0:17:52 > 0:17:57But the betting odds in Las Vegas on occasion did think that I was going to win, too.
0:17:57 > 0:17:59But I didn't, to cut a long story short.
0:17:59 > 0:18:02But the second time I went,
0:18:02 > 0:18:06it was so much more relaxing because nobody thought I was going to win!
0:18:06 > 0:18:09Michael was gone for ages in the bathroom,
0:18:09 > 0:18:15and when he came back, he said, "Sorry, Bren, I got into a conversation with Shirley MacLaine
0:18:15 > 0:18:20"and I couldn't get away," as if it was the most natural thing in the world, do you know what I mean?
0:18:20 > 0:18:26It's ridiculous. But what was weird was having people
0:18:26 > 0:18:32who I'd be gaping at and nudging, saying, "Look who's over there!" and having them do it to me.
0:18:36 > 0:18:42Now tell me, I'm fascinated to know about Brenda the cook. Do you cook for friends a lot?
0:18:42 > 0:18:45Not lately. I used to.
0:18:45 > 0:18:50When I was at drama school, I used to cook for a whole lot of them a couple of times a week -
0:18:50 > 0:18:53it would be all round to Brenda's gaff for a meal.
0:18:53 > 0:18:59A friend of yours has actually got a little message for you,
0:18:59 > 0:19:01and a little bit of a challenge.
0:19:01 > 0:19:07Yup, down at Brenda's local, her best pal is cooking up a culinary challenge,
0:19:07 > 0:19:12and remembering some of the rather more unusual parlour games they played together.
0:19:14 > 0:19:16Hi, Bren.
0:19:16 > 0:19:20Now, there's not many people in the world
0:19:20 > 0:19:23- who'd know why I'm walking so strangely.- I know what you're doing!
0:19:23 > 0:19:29But I think you might because you introduced me to this rather delicious restaurant parlour game.
0:19:29 > 0:19:32And then release.
0:19:36 > 0:19:40One point. I think I probably was pretty instrumental
0:19:40 > 0:19:46and guilty of introducing you to another rather wonderful and interesting,
0:19:46 > 0:19:51and somewhat humiliating, game, which is usually served just before the cheese dish.
0:19:51 > 0:19:53If you remember,
0:19:53 > 0:19:56it's known as
0:19:56 > 0:19:59napkin fun.
0:19:59 > 0:20:04You are the person I have sat down and dined with the most in my life.
0:20:04 > 0:20:09That's partly due to the fact that we've worked a lot together,
0:20:09 > 0:20:14but more importantly, due to the fact that you are a really good mate.
0:20:14 > 0:20:19I was going to give you an exotic challenge, but I think I want you to cook something
0:20:19 > 0:20:22that is quintessentially English,
0:20:22 > 0:20:26possibly incorporating cheese with a Bath Oliver.
0:20:26 > 0:20:30Do you remember? Would you like a bath, Oliver?
0:20:30 > 0:20:36But I'm going to ask you to make a traditional English
0:20:36 > 0:20:38steak-and-kidney pie.
0:20:38 > 0:20:43Short crust or flaky pastry, your choice.
0:20:43 > 0:20:46But if you do it, save me a slice.
0:20:46 > 0:20:50Love you, Bren, and you're a great mate.
0:20:59 > 0:21:00Isn't he wonderful?!
0:21:00 > 0:21:06You'd never guess Timothy Spall knew napkin art.
0:21:06 > 0:21:09Oh, my goodness, I've got to make a steak-and-kidney pie.
0:21:09 > 0:21:13- Sounds like a challenge to me. - Oh no, Nigel, no, please!
0:21:13 > 0:21:17Oh, yes, Brenda. It's off to the kitchen for us, I'm afraid.
0:21:17 > 0:21:20So, Timothy Spall's challenge.
0:21:21 > 0:21:24Traditional steak-and-kidney pie.
0:21:24 > 0:21:26Right. Top tip,
0:21:26 > 0:21:30this is what I do when I'm showing off at home -
0:21:30 > 0:21:34I put the flour and the seasoning in this little bag.
0:21:34 > 0:21:40Put all that in there with some salt and pepper.
0:21:40 > 0:21:42I've got a hole in my bag, that's not helping.
0:21:42 > 0:21:45And then in with the meat.
0:21:48 > 0:21:52And then, once it's all in there, squidge it all around.
0:21:52 > 0:21:55Close the top up, and then you can get it all...
0:21:57 > 0:22:01Except there's a hole in this bag, which doesn't help.
0:22:01 > 0:22:05Then we're going to sear it in the pan.
0:22:05 > 0:22:08I'll put the pan on.
0:22:09 > 0:22:10Suppose you were doing a fancy one?
0:22:10 > 0:22:16Well, you might put in some mushrooms as well, or add some stout.
0:22:25 > 0:22:29- What goes in next?- We're going to put the stock in,
0:22:29 > 0:22:31and a little bit of a stout,
0:22:31 > 0:22:36- and the onions...- Oh, the onion last. - And throw in a bay leaf.
0:22:41 > 0:22:45So any stout can go in.
0:22:45 > 0:22:49Oh, Tim, you're going to enjoy this.
0:22:49 > 0:22:51You know, you just automatically brown onions,
0:22:51 > 0:22:54but you don't need to for this sort of cooking.
0:22:54 > 0:22:55So this then simmers...
0:22:55 > 0:22:59- For a couple of hours. - OK, on a very low heat.
0:22:59 > 0:23:02Yes. Put a lid on it.
0:23:02 > 0:23:07You wouldn't just whisk that egg for us, Nigel,
0:23:07 > 0:23:09to put on top of the dish?
0:23:09 > 0:23:12- The glaze.- Yes.
0:23:12 > 0:23:13I hope I've got it.
0:23:17 > 0:23:20Move it down a bit.
0:23:20 > 0:23:22Perfect, look at that.
0:23:28 > 0:23:30There we are.
0:23:33 > 0:23:37This is a different kind of leaf.
0:23:37 > 0:23:39This is a LEAF OFF!
0:23:41 > 0:23:43I don't like seeing any left over.
0:23:43 > 0:23:48- What shall we do with this that's left over?- When I was a kid, I used to eat it.
0:23:48 > 0:23:51- What, raw?- Yes, and I'd get told off.
0:23:53 > 0:23:57- Excellent.- Nice one!
0:23:57 > 0:24:01The gravy's soaked into the pastry, which is the best bit for me.
0:24:02 > 0:24:07Now, Timmy Spall, is he going to enjoy that or not?
0:24:12 > 0:24:13Excellent.
0:24:18 > 0:24:21- Mmm!- How good is that?- Mm-mm!
0:24:23 > 0:24:27- Who needs fancy food? - Isn't that good?
0:24:32 > 0:24:37And so we arrive at Brenda Blethyn's final feast.
0:24:37 > 0:24:40First up on the menu, as she reflects on her life,
0:24:40 > 0:24:43are giant prawns in garlic butter sauce.
0:24:50 > 0:24:54Remember that fresh grey prawns are the tastiest to use.
0:24:54 > 0:24:58They should be firm and springy with bright shells.
0:24:59 > 0:25:02The trick is never to overcook a prawn.
0:25:02 > 0:25:07They can all too easily become tough if left to their own devices.
0:25:13 > 0:25:15Thank you.
0:25:15 > 0:25:19So, what's next for Brenda Blethyn?
0:25:19 > 0:25:22I might like to do so more theatre.
0:25:22 > 0:25:27I'm talking to a producer at the moment, so maybe I'll do that. But I would like to stay at home.
0:25:27 > 0:25:30I'm fed up of moving around all over the place.
0:25:30 > 0:25:32Living in hotels and things?
0:25:32 > 0:25:37Yes, you know, eating in restaurants all the time drives me nuts.
0:25:37 > 0:25:41All I want to do is boil an egg or something and you can't.
0:25:41 > 0:25:43Or perhaps make a bit of toast,
0:25:43 > 0:25:47and you can't without ordering room service and it comes gift-wrapped or something.
0:25:50 > 0:25:53Next, it's a personal favourite.
0:25:53 > 0:25:56Sea bass baked in salt.
0:25:56 > 0:25:59And don't worry about the amount of salt used with this fish dish.
0:25:59 > 0:26:04If done properly, there will only be the most subtle of salty flavours.
0:26:06 > 0:26:09The aim is to encase the fish in salt and batter.
0:26:09 > 0:26:12A great dish to impress your guests with.
0:26:12 > 0:26:16Especially when you have to take a hammer to it.
0:26:28 > 0:26:32Is there any regret? Is there anything that you haven't done?
0:26:32 > 0:26:35Well, you know, I sometimes sit and fantasise
0:26:35 > 0:26:38of all the things I haven't tried
0:26:38 > 0:26:40that I might be good at and might enjoy.
0:26:41 > 0:26:47Um, I might be a champion downhill skier or something, you know.
0:26:47 > 0:26:51And finally, Brenda's dessert - pecan pie.
0:26:54 > 0:27:00Make your syrup mixture by using eggs, sugar, cornflour,
0:27:02 > 0:27:03golden syrup,
0:27:06 > 0:27:09melted butter,
0:27:09 > 0:27:12and just a drop of vanilla extract.
0:27:15 > 0:27:18Then pour this over your crushed pecans.
0:27:18 > 0:27:22If you want to give this divine desert some extra kick,
0:27:22 > 0:27:25try adding some bourbon whiskey to the cake filling.
0:27:25 > 0:27:29Then you will feel as though you've died and gone to heaven.
0:27:34 > 0:27:36You have one wish.
0:27:36 > 0:27:38What would you like that to be?
0:27:38 > 0:27:42In this life, this is before my meal, supposing the meal wasn't happening.
0:27:42 > 0:27:45My wish... Oh, it's a silly one really,
0:27:45 > 0:27:48because it's just so impossible -
0:27:48 > 0:27:52to have made Mum's life a bit easier, you know.
0:27:52 > 0:27:56Not without any hardship, because I don't think that's good for anybody,
0:27:56 > 0:28:00but just to have given her a couple of breaks.
0:28:01 > 0:28:04She was a great lady really, my mum.
0:28:06 > 0:28:11Brenda Blethyn, thank you very, very much for being a guest on A Taste Of My Life.
0:28:11 > 0:28:14Thanks, Nigel, I've enjoyed every minute of it.
0:28:14 > 0:28:16- Thank you, cheers.- Thank you.
0:28:38 > 0:28:43Now, you're not having this feast alone. Who would you have?
0:28:43 > 0:28:47One of my favourite writers is... erm...
0:28:48 > 0:28:50Oh, I've forgotten his name!
0:28:51 > 0:28:55LAUGHTER