0:00:02 > 0:00:04I've been cooking for quite a few years now.
0:00:04 > 0:00:07So many recipes have come and gone,
0:00:07 > 0:00:11but there are wonderful classics that are as popular as ever.
0:00:11 > 0:00:15In this series, I'll show you how to cook some of the best of them
0:00:15 > 0:00:17in my very special way.
0:00:17 > 0:00:20I'm just saving on the washing up.
0:00:20 > 0:00:23From timeless ideas perfect for entertaining...
0:00:23 > 0:00:26I can't wait to see my artichoke candles on your dining table.
0:00:26 > 0:00:32..to delicious, light recipes that take no time at all...
0:00:32 > 0:00:34Welcome to our secret garden, Mary.
0:00:34 > 0:00:37I'm going to be helping with your school.
0:00:37 > 0:00:38Yes!
0:00:38 > 0:00:44..and tempting dishes inspired by our green and pleasant land.
0:00:44 > 0:00:46TRAIN HORN BLASTS
0:00:48 > 0:00:49I enjoyed that!
0:00:49 > 0:00:52These dishes can often seem daunting,
0:00:52 > 0:00:55but I'm going to show you some tips and techniques
0:00:55 > 0:00:58that make them quick, easy, and simply delicious.
0:00:59 > 0:01:04And, most importantly, with almost no fuss.
0:01:04 > 0:01:06In this programme...
0:01:06 > 0:01:07Oh, you've done that before!
0:01:07 > 0:01:11..classic home comforts that will put a smile on your face.
0:01:13 > 0:01:15Absolutely delicious.
0:01:15 > 0:01:17- One more?- Well, of course I will, yes!
0:01:29 > 0:01:31I love it when the evenings draw in,
0:01:31 > 0:01:34and there's a hint of wood smoke in the air.
0:01:34 > 0:01:36That's the time for comfort food.
0:01:37 > 0:01:40I want to show you some of the hearty and comforting recipes
0:01:40 > 0:01:42that I always turn to.
0:01:46 > 0:01:49A traditional way to cook lamb to perfection.
0:01:50 > 0:01:53A time-honoured idea for delicious wild mushrooms.
0:01:55 > 0:01:59A wickedly divine pudding, made with the ultimate comfort food.
0:02:00 > 0:02:04But first, my version of a classic breakfast dish
0:02:04 > 0:02:06that's a dream to wake up to.
0:02:09 > 0:02:10This is a combination
0:02:10 > 0:02:12of two great classics.
0:02:12 > 0:02:15One has bacon in, and one has spinach.
0:02:15 > 0:02:18Why have one when you can have both together?
0:02:19 > 0:02:22Start with some delicious dry cured bacon.
0:02:22 > 0:02:27You don't need oil, but make sure the pan is nice and hot.
0:02:28 > 0:02:32There's nothing like the smell of bacon to wake up to.
0:02:32 > 0:02:34You could never say no.
0:02:36 > 0:02:38And this is thin cut bacon.
0:02:38 > 0:02:43Whether you choose smoked or unsmoked bacon is really up to you.
0:02:43 > 0:02:46Now, I'm going to have a peek at this,
0:02:46 > 0:02:48and it's taking on a lovely colour.
0:02:50 > 0:02:52Once the bacon is beautifully crisp,
0:02:52 > 0:02:56put it to the side so you can get on with the sauce.
0:02:58 > 0:03:01Many people say that Hollandaise is difficult.
0:03:01 > 0:03:03Do it my way, and it's not.
0:03:05 > 0:03:09Right, first of all, two egg yolks in the bowl.
0:03:09 > 0:03:11Lovely fresh eggs.
0:03:12 > 0:03:14Add a dash of white wine vinegar.
0:03:14 > 0:03:16Whisk that together.
0:03:20 > 0:03:24That's it. Then put that bowl over hot water.
0:03:26 > 0:03:28As soon as it's sort of lukewarm,
0:03:28 > 0:03:30you add butter.
0:03:32 > 0:03:35And that goes in very, very slowly.
0:03:38 > 0:03:44And the idea is to cook the egg yolks very slowly,
0:03:44 > 0:03:47or you'll end up with scrambled egg.
0:03:52 > 0:03:54Don't rush it.
0:03:54 > 0:03:57You can see that it's actually thickening up.
0:04:05 > 0:04:08Little salt and pepper in there.
0:04:09 > 0:04:10That's absolutely perfect.
0:04:11 > 0:04:14Look at it, just the right consistency.
0:04:15 > 0:04:19I'm quite pleased with that. Finally, the eggs.
0:04:19 > 0:04:21So the secret to a poached egg.
0:04:21 > 0:04:23Boiling water with a dash of vinegar in it.
0:04:23 > 0:04:27Swirl it around with a whisk, and in the very centre,
0:04:27 > 0:04:29drop it in the middle while it's still swirling,
0:04:29 > 0:04:31and it'll be a lovely shape.
0:04:31 > 0:04:36Let them simmer for three or four minutes until the white is just set.
0:04:41 > 0:04:43There we are.
0:04:43 > 0:04:44They look perfect.
0:04:44 > 0:04:46Now's the time to plate it all up.
0:04:46 > 0:04:50For the Florentine layer I've wilted some fresh spinach in the butter,
0:04:50 > 0:04:54so there's no need for more on your toasted muffins.
0:05:03 > 0:05:06I think that is the perfect breakfast.
0:05:06 > 0:05:08Just to die for.
0:05:16 > 0:05:18There's one man I know
0:05:18 > 0:05:21who's a devotee of comforting and moreish food.
0:05:21 > 0:05:24In fact, Swedish chef Niklas Ekstedt
0:05:24 > 0:05:28is more at home cooking over an open fire
0:05:28 > 0:05:29than he is with a fancy stove.
0:05:31 > 0:05:35In your restaurant, you have no electricity, no gas.
0:05:35 > 0:05:38- No.- For cooking? - No, I just use wood.
0:05:38 > 0:05:42Open flame cooking is a very traditional Swedish technique.
0:05:42 > 0:05:47And Niklas's wonderful food has earned him a Michelin star.
0:05:48 > 0:05:51- Is it a barbecue, that? What is it? - No, no, no, it's not a barbecue.
0:05:51 > 0:05:54Barbecue is completely different from Swedish cooking.
0:05:54 > 0:05:58Swedish open fire cooking is all about heat, flames and smoke.
0:05:58 > 0:06:00So it's hot and fast, not slow and low.
0:06:00 > 0:06:02But how do you not catch the food on fire?
0:06:02 > 0:06:05I'll show you. That's why we're here, right? We're going to cook!
0:06:05 > 0:06:09So, I'm going to chop some wood, and you're going to build the fire.
0:06:09 > 0:06:10- Oh, I love...- Is that OK?
0:06:10 > 0:06:13- I'm pretty good. I was a Girl Guide, you see, I know how to do it.- OK!
0:06:15 > 0:06:17You've done that before!
0:06:20 > 0:06:24There's nothing I like more than building a fire and cooking outside.
0:06:27 > 0:06:31- That looks great.- It's just like a little bonfire for Bonfire Night.
0:06:34 > 0:06:36It smells good, too, doesn't it?
0:06:36 > 0:06:40It reminds me of Girl Guide camp, we used to cook over fires.
0:06:40 > 0:06:43- What did you cook? - Stews, and fry eggs and bacon.
0:06:43 > 0:06:45And we used to dig trenches for our loos.
0:06:47 > 0:06:48- Were there any songs?- Oh, yes.
0:06:48 > 0:06:50# Ging gang goolie goolie goolie goolie watcha
0:06:50 > 0:06:51# Ging gang goo, ging gang goo
0:06:51 > 0:06:53# Ging gang goolie goolie goolie goolie watcha
0:06:53 > 0:06:54# Ging gang goo, ging gang goo... #
0:06:54 > 0:06:56- Is that English? - I've no idea what it was,
0:06:56 > 0:06:58but it's stuck back in my head!
0:06:58 > 0:07:01Every Girl Guide will remember that, and Scouts.
0:07:01 > 0:07:03It sounds like Swedish!
0:07:03 > 0:07:04# Ging gang goolie... #
0:07:04 > 0:07:07- I won't teach it to you.- It's like Swedish Chef on Muppet Show!
0:07:07 > 0:07:09Thank you for that!
0:07:12 > 0:07:16OK, so now we're going to start off with the celeriac.
0:07:16 > 0:07:19I love celeriac, it's one of my favourite vegetables.
0:07:19 > 0:07:21We're going to cook it over the flames.
0:07:21 > 0:07:24- Straight into the fire. - What, the whole, complete...?
0:07:24 > 0:07:26Yeah, and we want it black.
0:07:29 > 0:07:32There you go. Fire and vegetable.
0:07:32 > 0:07:35- Caveman cooking.- I quite like cooking with a caveman.
0:07:36 > 0:07:39Although caveman cooking is not always fast.
0:07:39 > 0:07:44These celeriac will take a couple of hours before they're ready.
0:07:45 > 0:07:46But we can relax now for a little while.
0:07:46 > 0:07:50Well, we've got two hours. We can talk about the Girl Scouts.
0:07:51 > 0:07:56Whilst we wait, I turn to the woods for my next dish,
0:07:56 > 0:08:01using an ingredient at the heart of many comforting classics.
0:08:01 > 0:08:04This is definitely one of my favourites.
0:08:06 > 0:08:08There's nothing nicer than a crisp pastry case,
0:08:08 > 0:08:13and a gorgeous sauce full of all different kinds of mushrooms
0:08:13 > 0:08:17that have that hint of garlic, and a sharpness of lemon.
0:08:20 > 0:08:23Life is too short to make your own puff pastry,
0:08:23 > 0:08:26so I'm using 500g of shop-bought.
0:08:27 > 0:08:29If you look very carefully here,
0:08:29 > 0:08:31you can see the air bubbles.
0:08:31 > 0:08:33Now, the air bubbles in the pastry
0:08:33 > 0:08:35mean that, when it's cooking,
0:08:35 > 0:08:39those will expand and make the pastry rise up beautifully,
0:08:39 > 0:08:41and it's going to be lovely and crispy.
0:08:41 > 0:08:45So I'm not rolling the air bubbles out, I'm trying to keep them in.
0:08:51 > 0:08:54Lightly score the pastry in a crisscross pattern.
0:08:55 > 0:08:57This is purely for decoration,
0:08:57 > 0:09:00and it just makes it look a little bit professional.
0:09:00 > 0:09:02It doesn't take a second to do.
0:09:02 > 0:09:04That's it. Sticking...
0:09:04 > 0:09:08Cut into six discs, and leave them to chill in the fridge.
0:09:11 > 0:09:15I've got total weight of mushrooms 750g,
0:09:15 > 0:09:19and 250g are these beautiful wild mushrooms.
0:09:19 > 0:09:21It doesn't really matter what kind.
0:09:21 > 0:09:26What I adore about this recipe is its simplicity.
0:09:26 > 0:09:28Everything's done in the oven.
0:09:29 > 0:09:31And that is sizzling hot.
0:09:31 > 0:09:35Put your chestnut and field mushrooms in first.
0:09:36 > 0:09:38A drizzle of oil over the top.
0:09:38 > 0:09:40Some crushed garlic.
0:09:42 > 0:09:45Season, and pop them back in the oven.
0:09:47 > 0:09:50Now glaze the chilled pastry discs with a beaten egg.
0:09:50 > 0:09:52I really like hardware shops,
0:09:52 > 0:09:56and very often I will go and buy a paint brush,
0:09:56 > 0:09:58rather than a posh brush like this,
0:09:58 > 0:10:00because they're a little bit cheaper.
0:10:02 > 0:10:08Both the mushrooms and the pastry need about 18-20 minutes at 180 fan.
0:10:12 > 0:10:14Those have risen beautifully,
0:10:14 > 0:10:17and look at the professional look with that scoring on top,
0:10:17 > 0:10:18makes all the difference.
0:10:18 > 0:10:23To make it especially crisp, cut each pastry in half,
0:10:23 > 0:10:26then mix the last of those mushrooms
0:10:26 > 0:10:28with some delicious creme fraiche.
0:10:32 > 0:10:36So back in the oven at 180 for about 8-10 minutes for both of them.
0:10:45 > 0:10:46That looks good, doesn't it?
0:10:48 > 0:10:50For a final cheeky flourish,
0:10:50 > 0:10:53add a generous sprinkling of Parmesan cheese,
0:10:53 > 0:10:55and a squeeze of lemon.
0:10:55 > 0:10:57Right, now to assemble it.
0:11:02 > 0:11:06And let it fall over generously.
0:11:07 > 0:11:12And a little bit of bright green always gives it a lift.
0:11:14 > 0:11:16Then, on goes the lid.
0:11:17 > 0:11:20Wild mushroom galette, and doesn't it look tempting?
0:11:20 > 0:11:22Good enough to eat right now.
0:11:31 > 0:11:34I think the celeriac is almost done.
0:11:34 > 0:11:38Well, I think it looks burned to a frazzle! Come on.
0:11:38 > 0:11:41It's burned, but not inside hopefully.
0:11:41 > 0:11:46Despite Niklas's cheery confidence, I'm not so sure.
0:11:46 > 0:11:51And, while that celeriac cools, he's keen to show me another favourite.
0:11:51 > 0:11:55His unique take on comforting Swedish meatballs.
0:11:55 > 0:11:59This is a game version, so I use venison and pork.
0:11:59 > 0:12:02And you always add breadcrumbs and onions.
0:12:02 > 0:12:06And the onions, you fry a little bit before.
0:12:06 > 0:12:08We usually soak breadcrumbs with a little bit of cream
0:12:08 > 0:12:10before you add it.
0:12:10 > 0:12:12That's certainly enriching them.
0:12:12 > 0:12:13Yeah, it does.
0:12:15 > 0:12:16And then some salt.
0:12:17 > 0:12:19- No pepper?- No pepper, no.
0:12:19 > 0:12:22- No.- Interesting. Is that not popular in Sweden?
0:12:22 > 0:12:24It is kind of popular, but I don't like pepper.
0:12:24 > 0:12:27OK, fair enough! They're your meatballs, after all.
0:12:28 > 0:12:30And then these are juniper berries.
0:12:30 > 0:12:32- Ground?- Ground juniper berries.
0:12:32 > 0:12:34They smell a little bit like gin, right?
0:12:34 > 0:12:36Yes. We'll have plenty of that, then!
0:12:36 > 0:12:38HE CHUCKLES
0:12:39 > 0:12:41It's all very evenly mixed now.
0:12:41 > 0:12:43So, we're ready to roll them.
0:12:43 > 0:12:46So, rolling a meatball in Sweden is like very debated,
0:12:46 > 0:12:47the size of the meatball.
0:12:47 > 0:12:49Well, I... I'll copy you.
0:12:49 > 0:12:51OK. In my house we prefer them small.
0:12:51 > 0:12:53- OK.- Yeah, so...
0:12:53 > 0:12:54And small is about...
0:12:56 > 0:12:58- The size of a chocolate truffle.- Yeah.
0:13:00 > 0:13:03With meatballs, do you make any form of sauce with them or anything?
0:13:03 > 0:13:05Yes, I will make a sauce for you.
0:13:05 > 0:13:07Don't worry, you will have sauce, Mary.
0:13:07 > 0:13:08I like a little bit of sauce.
0:13:08 > 0:13:09I'll fix that.
0:13:13 > 0:13:17So while these are just to be done,
0:13:17 > 0:13:19I'm going to show you how to do the sauce.
0:13:19 > 0:13:20Is it a different sauce?
0:13:20 > 0:13:22Yes. So I have cream in this pan.
0:13:29 > 0:13:31What are you doing?!
0:13:32 > 0:13:33You've just put...
0:13:33 > 0:13:36a live, hot charcoal into cream?
0:13:36 > 0:13:40- Yeah.- Well, this is something absolutely new to me!
0:13:42 > 0:13:44But you're an open-minded woman, no?
0:13:44 > 0:13:46I am, I am, but it is totally new.
0:13:48 > 0:13:50And then we will add a little bit of vinegar.
0:13:50 > 0:13:53This is Attika, it's a Swedish vinegar that's really strong.
0:13:53 > 0:13:54- Can I smell?- Yeah.
0:13:56 > 0:13:57Oh!
0:13:58 > 0:14:01Did you say strong? It really does knock you back.
0:14:01 > 0:14:02So, it's a much, much...
0:14:02 > 0:14:04It's all right for you, but it does...
0:14:06 > 0:14:08It's like when you're cleaning out your kettle.
0:14:08 > 0:14:10That sort of smell, it knocks you out.
0:14:10 > 0:14:12Come on, get on.
0:14:13 > 0:14:15How much is going in there?
0:14:15 > 0:14:16OK, so just a little.
0:14:18 > 0:14:20I do trust him, but how will it taste?
0:14:21 > 0:14:23- So see now? - Now that's making it thick?
0:14:23 > 0:14:24- Yes!- Look at that!
0:14:27 > 0:14:30That is amazing. You put a few drops, and look at it.
0:14:31 > 0:14:33Holding on to the spoon.
0:14:33 > 0:14:35- That is amazing.- It's like magic.
0:14:35 > 0:14:36It is magic.
0:14:37 > 0:14:39Taste it.
0:14:39 > 0:14:42I'm quite nervous of eating burnt wood.
0:14:45 > 0:14:48It's absolutely delicious!
0:14:49 > 0:14:52Wow. I might be changing my ways of doing things!
0:14:52 > 0:14:54Now, the celeriac.
0:14:54 > 0:14:56These burnt little offerings here.
0:14:56 > 0:15:00- Yes.- No-one's keener to see inside there than me.
0:15:00 > 0:15:02I'm a little nervous as well.
0:15:05 > 0:15:07Gosh, that looks amazing.
0:15:07 > 0:15:09Right. Wonderful.
0:15:11 > 0:15:14- Good lunch.- Here goes, absolutely.
0:15:20 > 0:15:22Mmm!
0:15:23 > 0:15:26It is a total new flavour for me, and it's so good.
0:15:26 > 0:15:28I'm very happy that you liked it,
0:15:28 > 0:15:30because you looked a little sceptical at first.
0:15:30 > 0:15:32- But wouldn't you?- Maybe!
0:15:33 > 0:15:37I was amazed how much flavour Niklas got into his food
0:15:37 > 0:15:39by cooking it over an open fire.
0:15:41 > 0:15:43Sometimes, the old methods are best.
0:15:45 > 0:15:49It's made me think of a wonderful dish that is always a huge hit
0:15:49 > 0:15:50at our kitchen table.
0:15:52 > 0:15:56For me, comfort food is all about slow, slow cooking.
0:15:56 > 0:15:59And that's exactly what I'm going to do right now.
0:15:59 > 0:16:02I've got six beautiful lamb shanks here.
0:16:02 > 0:16:07And the lamb shank comes from the end of a leg of lamb,
0:16:07 > 0:16:09if you imagine the legs, just like our legs,
0:16:09 > 0:16:13and it's cooked on the bone until it just gently comes off.
0:16:13 > 0:16:15And it's beautifully tender.
0:16:18 > 0:16:22Start by browning the lamb shanks in a really hot pan
0:16:22 > 0:16:25until they're a gorgeous golden colour.
0:16:26 > 0:16:28Then set aside.
0:16:30 > 0:16:33So, I'm going to add a little more oil to the pan.
0:16:33 > 0:16:35In go the vegetables.
0:16:35 > 0:16:38In go some onions, carrots and celery.
0:16:40 > 0:16:41Cook until soft.
0:16:43 > 0:16:44Then add some crushed garlic.
0:16:47 > 0:16:49And that's it.
0:16:49 > 0:16:50We're going to tip that in.
0:16:53 > 0:16:58My secret for a really smooth sauce is to not add it to the vegetables,
0:16:58 > 0:17:04but to put the flour in the bowl, my 50g, then add 300ml of wine,
0:17:04 > 0:17:07just like you'd be making custard.
0:17:08 > 0:17:11And it goes in very, very easily,
0:17:11 > 0:17:13because the liquid is cold.
0:17:13 > 0:17:16Then I'm going to add the rest of the wine there.
0:17:18 > 0:17:21I've brought 300ml of beef stock,
0:17:21 > 0:17:25tomato puree and redcurrant jelly up to the boil.
0:17:26 > 0:17:29And I've got all those nice bits off the bottom of the pan.
0:17:31 > 0:17:34That's it. In goes the wine and flour.
0:17:34 > 0:17:35Give it a good stir.
0:17:37 > 0:17:41You can see it becoming just a bit thicker.
0:17:41 > 0:17:43Next, a favourite with lamb...
0:17:43 > 0:17:46a sprinkling of fresh rosemary.
0:17:46 > 0:17:48Then add a couple of bay leaves.
0:17:48 > 0:17:50A little bit of pepper and salt.
0:17:50 > 0:17:54And bring this mouthwatering mix all together.
0:17:55 > 0:17:59I'm going to bring that to the boil, and then get it on the lowest heat,
0:17:59 > 0:18:02and I would think it would take about two and a half hours.
0:18:02 > 0:18:06Just until the meat is gently falling off the bone,
0:18:06 > 0:18:07but yet holding together.
0:18:07 > 0:18:09You can't get it better than that.
0:18:24 > 0:18:27That's just as I wanted it to look.
0:18:27 > 0:18:30Beautifully smooth, just the right consistency,
0:18:30 > 0:18:32especially when you've got some mash on the side.
0:18:34 > 0:18:35One final touch.
0:18:35 > 0:18:39I can't get enough of wonderfully buttery mushrooms.
0:18:41 > 0:18:43Give it a good stir.
0:18:45 > 0:18:48And that is all ready to serve.
0:18:50 > 0:18:53Now for the ultimate in comfort food.
0:18:53 > 0:18:54The perfect mash.
0:18:56 > 0:18:58First of all, choose the right potato.
0:18:58 > 0:18:59You want a floury potato,
0:18:59 > 0:19:02something like a Maris Piper or a King Edward.
0:19:02 > 0:19:07Make sure you boil the potatoes in salted water.
0:19:08 > 0:19:13And my secret tip is mashing the potatoes into some hot butter,
0:19:13 > 0:19:15not the other way round.
0:19:15 > 0:19:18Now, I have to confess when I'm doing this for my husband,
0:19:18 > 0:19:20I think his mother made lumpy mashed potato,
0:19:20 > 0:19:22and he likes it with the odd lump in.
0:19:22 > 0:19:26I don't, so I'm going to mash it all the way round.
0:19:26 > 0:19:29That's it. Now, that's beautifully floury and smooth.
0:19:29 > 0:19:33Then I'm going to get a whisk and whisk it.
0:19:33 > 0:19:35Put some hot milk in.
0:19:37 > 0:19:42Now, I'm pretty short, and it's difficult for me to beat over there,
0:19:42 > 0:19:45so what I do is I lift it back, and actually I very often
0:19:45 > 0:19:49put it in the sink here, and give it a good beating.
0:19:55 > 0:19:58My favourite is a mustard mash.
0:19:59 > 0:20:03A couple of spoons of grainy mustard, and one of Dijon,
0:20:03 > 0:20:05give the mash a real kick.
0:20:07 > 0:20:10That will absorb all that wonderful sauce.
0:20:10 > 0:20:13I always make plenty of sauce with a casserole
0:20:13 > 0:20:15because I'm married to a gravy man.
0:20:17 > 0:20:18And there you have it.
0:20:18 > 0:20:22My slow-cooked lamb shanks with that tempting mustard mash.
0:20:22 > 0:20:26It is so warm and welcoming on a chilly day.
0:20:31 > 0:20:33With all this savoury deliciousness,
0:20:33 > 0:20:36I think I'm ready for something sweet.
0:20:36 > 0:20:40And Niklas has promised to make me one of his favourites.
0:20:41 > 0:20:45- This is Swedish Munkki. - Munkki?
0:20:45 > 0:20:48- Munkki! There you go.- OK, well, what are Munkki when they're out?
0:20:48 > 0:20:50Yeah, it, it's like a...
0:20:50 > 0:20:51It's like a doughnut.
0:20:51 > 0:20:54- So...- It's a long time since I've had a man on his knees
0:20:54 > 0:20:56right in front of me. Come on!
0:20:58 > 0:20:59Well, you know!
0:21:01 > 0:21:02So, what's that going in there?
0:21:02 > 0:21:05It's a batter. Like a pancake batter.
0:21:05 > 0:21:07Flour and egg and a little bit cream,
0:21:07 > 0:21:09but with a little bit of baking powder.
0:21:09 > 0:21:12So your restaurant, you have open fires.
0:21:12 > 0:21:15- Yes.- And how did you come into doing all this?
0:21:15 > 0:21:19Whenever I travel, I like the original cooking technique,
0:21:19 > 0:21:22like if I go to Italy I like wood oven baked pizza,
0:21:22 > 0:21:24or if I go to India, I like the tandoori.
0:21:24 > 0:21:26So I thought, like, what's our tradition?
0:21:26 > 0:21:30What are our techniques? So that's how, I started researching that.
0:21:30 > 0:21:32Surely people must have thought you were a little bit mad?
0:21:32 > 0:21:34They did, yeah.
0:21:40 > 0:21:43So you're just gently rolling these round?
0:21:43 > 0:21:45- Yeah.- Gathering any surplus batter.
0:21:45 > 0:21:48- Yeah.- And I can see there are absolutely no calories
0:21:48 > 0:21:49- in here whatsoever.- Zero!
0:21:51 > 0:21:53Isn't it amazing, they were overflowing,
0:21:53 > 0:21:56looking as though you'd put too much mixture in,
0:21:56 > 0:21:58you end up with perfect little doughnuts.
0:21:58 > 0:22:01- They're lovely. - I keep on surprising you.
0:22:01 > 0:22:02You do, you do!
0:22:02 > 0:22:05- The most important part is the tasting.- Yup.
0:22:05 > 0:22:07For that final Swedish touch,
0:22:07 > 0:22:12Niklas serves them with a burst of cloudberry jam.
0:22:16 > 0:22:20I wasn't expecting that to be so beautifully crisp on the outside.
0:22:20 > 0:22:23And it's so delicate and spongy in the middle.
0:22:25 > 0:22:27Again, something totally new to me.
0:22:27 > 0:22:30- One more? - Well, of course I will, yes.
0:22:30 > 0:22:31I mean, don't let's be weak.
0:22:35 > 0:22:37With all that delicious crispy sweetness,
0:22:37 > 0:22:41I think we could both do with a walk.
0:22:46 > 0:22:50Well, here's actually a birch. This is what I use when I cook.
0:22:50 > 0:22:52And also this, these branches like this, these leaves,
0:22:52 > 0:22:54these are what we use in the sauna.
0:22:55 > 0:22:57To get, you know, to whip each other.
0:22:58 > 0:23:01- Oh, that sounds exciting.- It is! - So, how do you do it, then?
0:23:01 > 0:23:04Well, you, you pick these and you'd stick that into the water,
0:23:04 > 0:23:07cold water, and then you're in the warm sauna and then you...
0:23:07 > 0:23:09- Go on. You can... - In the water and then...
0:23:09 > 0:23:11- Yeah.- And you're in together?
0:23:11 > 0:23:14- Yeah!- Oh, this is quite good fun. - It's a lot of fun!
0:23:14 > 0:23:16I think I'm coming to Sweden.
0:23:16 > 0:23:18You will love it!
0:23:19 > 0:23:22Well, Niklas certainly knows how to have a good time.
0:23:22 > 0:23:27I think it's time for me to make him something comforting.
0:23:27 > 0:23:28And I have the perfect dish.
0:23:32 > 0:23:36And there's nothing more classic than chocolate pots.
0:23:36 > 0:23:39Something I can remember from the very first day that I was married,
0:23:39 > 0:23:40I was making these chocolate pots.
0:23:40 > 0:23:42They're so simple.
0:23:42 > 0:23:45All ingredients that you're likely to have to hand.
0:23:45 > 0:23:48First of all, I'm going to chop up chocolate very finely.
0:23:48 > 0:23:50I'm going to use a processor.
0:23:51 > 0:23:53And, by the way, it is very noisy!
0:24:04 > 0:24:08Next, make sugar syrup by adding 50g of caster sugar
0:24:08 > 0:24:10to six tablespoons of water.
0:24:12 > 0:24:15I'm just going to stir that until the sugar's dissolved.
0:24:17 > 0:24:19Turn up the heat until it boils.
0:24:21 > 0:24:24Leaving you with a thin, clear syrup.
0:24:24 > 0:24:28Pour this into the chocolate mix, along with two egg yolks.
0:24:32 > 0:24:36And then, just a dash of Irish Cream.
0:24:38 > 0:24:41That's about it. I'll put the lid firmly on.
0:24:41 > 0:24:43No tasting at this stage.
0:24:43 > 0:24:45Perhaps after all this is over.
0:24:50 > 0:24:55Whip 300ml of double cream until you see those wonderful soft peaks.
0:24:55 > 0:24:59Now, fold in the velvety chocolate mixture.
0:24:59 > 0:25:02Isn't it gorgeously rich and shiny?
0:25:04 > 0:25:06And there's a hint of booze in there.
0:25:06 > 0:25:10I get awfully teased that I enjoy a little bit of alcohol
0:25:10 > 0:25:13in my puds, but it does make all the difference.
0:25:13 > 0:25:16And then I'm gently going to stir that in.
0:25:24 > 0:25:29Pour the rich mixture into your pots to set for six hours.
0:25:29 > 0:25:31Or leave them overnight if that's easier.
0:25:32 > 0:25:37But keep back three tablespoons for one final touch of decadence.
0:25:38 > 0:25:41Because I'm making chocolate truffle pots,
0:25:41 > 0:25:44the secret is the truffle on top.
0:25:44 > 0:25:49Start by adding the crushed biscuit to the chocolate mix you saved.
0:25:49 > 0:25:53And it should be a lovely, sticky mixture.
0:25:57 > 0:26:00These need to firm up in the fridge for around ten minutes,
0:26:00 > 0:26:03which gives you time to melt some white chocolate.
0:26:04 > 0:26:07Make sure you melt it on a low heat.
0:26:07 > 0:26:10This will allow the chocolate to form a lovely,
0:26:10 > 0:26:12crisp coating around the truffle.
0:26:15 > 0:26:17When I was trying all these out,
0:26:17 > 0:26:20there was a little row of these in my fridge.
0:26:20 > 0:26:22And, surprise surprise,
0:26:22 > 0:26:26when I went in a few hours' time, there were only four.
0:26:26 > 0:26:29So I did find the culprit.
0:26:29 > 0:26:32And I made quite sure, when they had a little pot,
0:26:32 > 0:26:34they were without their truffle.
0:26:37 > 0:26:40Pop in the fridge until everything is set.
0:26:43 > 0:26:45There's our little chocolate pot.
0:26:45 > 0:26:49They've been in the fridge overnight and they're absolutely firm.
0:26:50 > 0:26:53Perfect. Now to finish them off.
0:26:53 > 0:26:55Then a gentle pull.
0:26:56 > 0:26:58In the centre of each one.
0:27:01 > 0:27:05Like that. And then, a dusting of cocoa.
0:27:07 > 0:27:11That really disguises where you had the cocktail stick stuck in there.
0:27:15 > 0:27:17I think those looked very impressive.
0:27:17 > 0:27:20I'll see whether my Swedish friend will enjoy them, too.
0:27:25 > 0:27:28You've shown me such wonderful treats,
0:27:28 > 0:27:30and all sorts of things that I didn't know about.
0:27:30 > 0:27:33I've brought a little something special for you.
0:27:33 > 0:27:34- Here you go.- Good, great!
0:27:34 > 0:27:36I will dig in!
0:27:42 > 0:27:43It's so smooth.
0:27:43 > 0:27:45Amazing. I've got to take this recipe with me back home.
0:27:45 > 0:27:48It goes particularly well with a glass of this.
0:27:48 > 0:27:49- Skal!- Skal.
0:27:52 > 0:27:53Next time...
0:27:53 > 0:27:57Gorgeous ideas for light and easy meals.
0:27:57 > 0:28:00I'm going to be helping with your school dinner.
0:28:00 > 0:28:01Yes!