Episode 1 Classic Mary Berry


Episode 1

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Transcript


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I've been cooking for quite a few years now.

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So many recipes have come and gone,

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but there are wonderful classics that are as popular as ever.

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In this series, I'll show you how to cook some of the best of them

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in my very special way.

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I'm just saving on the washing up.

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From timeless ideas perfect for entertaining...

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I can't wait to see my artichoke candles on your dining table.

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..to delicious, light recipes that take no time at all...

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Welcome to our secret garden, Mary.

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I'm going to be helping with your school.

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Yes!

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..and tempting dishes inspired by our green and pleasant land.

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TRAIN HORN BLASTS

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I enjoyed that!

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These dishes can often seem daunting,

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but I'm going to show you some tips and techniques

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that make them quick, easy, and simply delicious.

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And, most importantly, with almost no fuss.

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In this programme...

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Oh, you've done that before!

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..classic home comforts that will put a smile on your face.

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Absolutely delicious.

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-One more?

-Well, of course I will, yes!

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I love it when the evenings draw in,

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and there's a hint of wood smoke in the air.

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That's the time for comfort food.

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I want to show you some of the hearty and comforting recipes

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that I always turn to.

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A traditional way to cook lamb to perfection.

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A time-honoured idea for delicious wild mushrooms.

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A wickedly divine pudding, made with the ultimate comfort food.

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But first, my version of a classic breakfast dish

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that's a dream to wake up to.

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This is a combination

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of two great classics.

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One has bacon in, and one has spinach.

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Why have one when you can have both together?

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Start with some delicious dry cured bacon.

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You don't need oil, but make sure the pan is nice and hot.

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There's nothing like the smell of bacon to wake up to.

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You could never say no.

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And this is thin cut bacon.

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Whether you choose smoked or unsmoked bacon is really up to you.

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Now, I'm going to have a peek at this,

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and it's taking on a lovely colour.

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Once the bacon is beautifully crisp,

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put it to the side so you can get on with the sauce.

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Many people say that Hollandaise is difficult.

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Do it my way, and it's not.

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Right, first of all, two egg yolks in the bowl.

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Lovely fresh eggs.

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Add a dash of white wine vinegar.

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Whisk that together.

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That's it. Then put that bowl over hot water.

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As soon as it's sort of lukewarm,

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you add butter.

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And that goes in very, very slowly.

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And the idea is to cook the egg yolks very slowly,

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or you'll end up with scrambled egg.

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Don't rush it.

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You can see that it's actually thickening up.

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Little salt and pepper in there.

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That's absolutely perfect.

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Look at it, just the right consistency.

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I'm quite pleased with that. Finally, the eggs.

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So the secret to a poached egg.

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Boiling water with a dash of vinegar in it.

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Swirl it around with a whisk, and in the very centre,

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drop it in the middle while it's still swirling,

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and it'll be a lovely shape.

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Let them simmer for three or four minutes until the white is just set.

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There we are.

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They look perfect.

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Now's the time to plate it all up.

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For the Florentine layer I've wilted some fresh spinach in the butter,

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so there's no need for more on your toasted muffins.

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I think that is the perfect breakfast.

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Just to die for.

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There's one man I know

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who's a devotee of comforting and moreish food.

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In fact, Swedish chef Niklas Ekstedt

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is more at home cooking over an open fire

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than he is with a fancy stove.

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In your restaurant, you have no electricity, no gas.

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-No.

-For cooking?

-No, I just use wood.

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Open flame cooking is a very traditional Swedish technique.

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And Niklas's wonderful food has earned him a Michelin star.

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-Is it a barbecue, that? What is it?

-No, no, no, it's not a barbecue.

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Barbecue is completely different from Swedish cooking.

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Swedish open fire cooking is all about heat, flames and smoke.

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So it's hot and fast, not slow and low.

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But how do you not catch the food on fire?

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I'll show you. That's why we're here, right? We're going to cook!

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So, I'm going to chop some wood, and you're going to build the fire.

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-Oh, I love...

-Is that OK?

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-I'm pretty good. I was a Girl Guide, you see, I know how to do it.

-OK!

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You've done that before!

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There's nothing I like more than building a fire and cooking outside.

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-That looks great.

-It's just like a little bonfire for Bonfire Night.

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It smells good, too, doesn't it?

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It reminds me of Girl Guide camp, we used to cook over fires.

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-What did you cook?

-Stews, and fry eggs and bacon.

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And we used to dig trenches for our loos.

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-Were there any songs?

-Oh, yes.

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# Ging gang goolie goolie goolie goolie watcha

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# Ging gang goo, ging gang goo

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# Ging gang goolie goolie goolie goolie watcha

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# Ging gang goo, ging gang goo... #

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-Is that English?

-I've no idea what it was,

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but it's stuck back in my head!

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Every Girl Guide will remember that, and Scouts.

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It sounds like Swedish!

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# Ging gang goolie... #

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-I won't teach it to you.

-It's like Swedish Chef on Muppet Show!

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Thank you for that!

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OK, so now we're going to start off with the celeriac.

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I love celeriac, it's one of my favourite vegetables.

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We're going to cook it over the flames.

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-Straight into the fire.

-What, the whole, complete...?

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Yeah, and we want it black.

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There you go. Fire and vegetable.

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-Caveman cooking.

-I quite like cooking with a caveman.

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Although caveman cooking is not always fast.

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These celeriac will take a couple of hours before they're ready.

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But we can relax now for a little while.

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Well, we've got two hours. We can talk about the Girl Scouts.

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Whilst we wait, I turn to the woods for my next dish,

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using an ingredient at the heart of many comforting classics.

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This is definitely one of my favourites.

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There's nothing nicer than a crisp pastry case,

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and a gorgeous sauce full of all different kinds of mushrooms

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that have that hint of garlic, and a sharpness of lemon.

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Life is too short to make your own puff pastry,

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so I'm using 500g of shop-bought.

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If you look very carefully here,

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you can see the air bubbles.

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Now, the air bubbles in the pastry

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mean that, when it's cooking,

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those will expand and make the pastry rise up beautifully,

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and it's going to be lovely and crispy.

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So I'm not rolling the air bubbles out, I'm trying to keep them in.

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Lightly score the pastry in a crisscross pattern.

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This is purely for decoration,

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and it just makes it look a little bit professional.

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It doesn't take a second to do.

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That's it. Sticking...

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Cut into six discs, and leave them to chill in the fridge.

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I've got total weight of mushrooms 750g,

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and 250g are these beautiful wild mushrooms.

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It doesn't really matter what kind.

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What I adore about this recipe is its simplicity.

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Everything's done in the oven.

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And that is sizzling hot.

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Put your chestnut and field mushrooms in first.

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A drizzle of oil over the top.

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Some crushed garlic.

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Season, and pop them back in the oven.

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Now glaze the chilled pastry discs with a beaten egg.

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I really like hardware shops,

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and very often I will go and buy a paint brush,

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rather than a posh brush like this,

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because they're a little bit cheaper.

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Both the mushrooms and the pastry need about 18-20 minutes at 180 fan.

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Those have risen beautifully,

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and look at the professional look with that scoring on top,

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makes all the difference.

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To make it especially crisp, cut each pastry in half,

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then mix the last of those mushrooms

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with some delicious creme fraiche.

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So back in the oven at 180 for about 8-10 minutes for both of them.

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That looks good, doesn't it?

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For a final cheeky flourish,

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add a generous sprinkling of Parmesan cheese,

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and a squeeze of lemon.

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Right, now to assemble it.

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And let it fall over generously.

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And a little bit of bright green always gives it a lift.

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Then, on goes the lid.

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Wild mushroom galette, and doesn't it look tempting?

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Good enough to eat right now.

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I think the celeriac is almost done.

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Well, I think it looks burned to a frazzle! Come on.

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It's burned, but not inside hopefully.

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Despite Niklas's cheery confidence, I'm not so sure.

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And, while that celeriac cools, he's keen to show me another favourite.

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His unique take on comforting Swedish meatballs.

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This is a game version, so I use venison and pork.

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And you always add breadcrumbs and onions.

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And the onions, you fry a little bit before.

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We usually soak breadcrumbs with a little bit of cream

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before you add it.

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That's certainly enriching them.

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Yeah, it does.

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And then some salt.

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-No pepper?

-No pepper, no.

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-No.

-Interesting. Is that not popular in Sweden?

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It is kind of popular, but I don't like pepper.

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OK, fair enough! They're your meatballs, after all.

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And then these are juniper berries.

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-Ground?

-Ground juniper berries.

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They smell a little bit like gin, right?

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Yes. We'll have plenty of that, then!

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HE CHUCKLES

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It's all very evenly mixed now.

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So, we're ready to roll them.

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So, rolling a meatball in Sweden is like very debated,

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the size of the meatball.

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Well, I... I'll copy you.

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OK. In my house we prefer them small.

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-OK.

-Yeah, so...

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And small is about...

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-The size of a chocolate truffle.

-Yeah.

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With meatballs, do you make any form of sauce with them or anything?

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Yes, I will make a sauce for you.

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Don't worry, you will have sauce, Mary.

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I like a little bit of sauce.

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I'll fix that.

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So while these are just to be done,

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I'm going to show you how to do the sauce.

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Is it a different sauce?

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Yes. So I have cream in this pan.

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What are you doing?!

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You've just put...

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a live, hot charcoal into cream?

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-Yeah.

-Well, this is something absolutely new to me!

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But you're an open-minded woman, no?

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I am, I am, but it is totally new.

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And then we will add a little bit of vinegar.

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This is Attika, it's a Swedish vinegar that's really strong.

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-Can I smell?

-Yeah.

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Oh!

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Did you say strong? It really does knock you back.

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So, it's a much, much...

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It's all right for you, but it does...

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It's like when you're cleaning out your kettle.

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That sort of smell, it knocks you out.

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Come on, get on.

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How much is going in there?

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OK, so just a little.

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I do trust him, but how will it taste?

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-So see now?

-Now that's making it thick?

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-Yes!

-Look at that!

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That is amazing. You put a few drops, and look at it.

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Holding on to the spoon.

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-That is amazing.

-It's like magic.

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It is magic.

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Taste it.

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I'm quite nervous of eating burnt wood.

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It's absolutely delicious!

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Wow. I might be changing my ways of doing things!

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Now, the celeriac.

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These burnt little offerings here.

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-Yes.

-No-one's keener to see inside there than me.

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I'm a little nervous as well.

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Gosh, that looks amazing.

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Right. Wonderful.

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-Good lunch.

-Here goes, absolutely.

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Mmm!

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It is a total new flavour for me, and it's so good.

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I'm very happy that you liked it,

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because you looked a little sceptical at first.

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-But wouldn't you?

-Maybe!

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I was amazed how much flavour Niklas got into his food

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by cooking it over an open fire.

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Sometimes, the old methods are best.

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It's made me think of a wonderful dish that is always a huge hit

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at our kitchen table.

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For me, comfort food is all about slow, slow cooking.

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And that's exactly what I'm going to do right now.

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I've got six beautiful lamb shanks here.

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And the lamb shank comes from the end of a leg of lamb,

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if you imagine the legs, just like our legs,

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and it's cooked on the bone until it just gently comes off.

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And it's beautifully tender.

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Start by browning the lamb shanks in a really hot pan

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until they're a gorgeous golden colour.

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Then set aside.

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So, I'm going to add a little more oil to the pan.

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In go the vegetables.

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In go some onions, carrots and celery.

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Cook until soft.

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Then add some crushed garlic.

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And that's it.

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We're going to tip that in.

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My secret for a really smooth sauce is to not add it to the vegetables,

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but to put the flour in the bowl, my 50g, then add 300ml of wine,

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just like you'd be making custard.

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And it goes in very, very easily,

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because the liquid is cold.

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Then I'm going to add the rest of the wine there.

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I've brought 300ml of beef stock,

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tomato puree and redcurrant jelly up to the boil.

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And I've got all those nice bits off the bottom of the pan.

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That's it. In goes the wine and flour.

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Give it a good stir.

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You can see it becoming just a bit thicker.

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Next, a favourite with lamb...

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a sprinkling of fresh rosemary.

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Then add a couple of bay leaves.

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A little bit of pepper and salt.

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And bring this mouthwatering mix all together.

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I'm going to bring that to the boil, and then get it on the lowest heat,

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and I would think it would take about two and a half hours.

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Just until the meat is gently falling off the bone,

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but yet holding together.

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You can't get it better than that.

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That's just as I wanted it to look.

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Beautifully smooth, just the right consistency,

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especially when you've got some mash on the side.

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One final touch.

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I can't get enough of wonderfully buttery mushrooms.

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Give it a good stir.

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And that is all ready to serve.

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Now for the ultimate in comfort food.

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The perfect mash.

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First of all, choose the right potato.

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You want a floury potato,

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something like a Maris Piper or a King Edward.

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Make sure you boil the potatoes in salted water.

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And my secret tip is mashing the potatoes into some hot butter,

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not the other way round.

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Now, I have to confess when I'm doing this for my husband,

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I think his mother made lumpy mashed potato,

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and he likes it with the odd lump in.

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I don't, so I'm going to mash it all the way round.

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That's it. Now, that's beautifully floury and smooth.

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Then I'm going to get a whisk and whisk it.

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Put some hot milk in.

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Now, I'm pretty short, and it's difficult for me to beat over there,

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so what I do is I lift it back, and actually I very often

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put it in the sink here, and give it a good beating.

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My favourite is a mustard mash.

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A couple of spoons of grainy mustard, and one of Dijon,

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give the mash a real kick.

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That will absorb all that wonderful sauce.

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I always make plenty of sauce with a casserole

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because I'm married to a gravy man.

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And there you have it.

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My slow-cooked lamb shanks with that tempting mustard mash.

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It is so warm and welcoming on a chilly day.

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With all this savoury deliciousness,

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I think I'm ready for something sweet.

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And Niklas has promised to make me one of his favourites.

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-This is Swedish Munkki.

-Munkki?

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-Munkki! There you go.

-OK, well, what are Munkki when they're out?

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Yeah, it, it's like a...

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It's like a doughnut.

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-So...

-It's a long time since I've had a man on his knees

0:20:510:20:54

right in front of me. Come on!

0:20:540:20:56

Well, you know!

0:20:580:20:59

So, what's that going in there?

0:21:010:21:02

It's a batter. Like a pancake batter.

0:21:020:21:05

Flour and egg and a little bit cream,

0:21:050:21:07

but with a little bit of baking powder.

0:21:070:21:09

So your restaurant, you have open fires.

0:21:090:21:12

-Yes.

-And how did you come into doing all this?

0:21:120:21:15

Whenever I travel, I like the original cooking technique,

0:21:150:21:19

like if I go to Italy I like wood oven baked pizza,

0:21:190:21:22

or if I go to India, I like the tandoori.

0:21:220:21:24

So I thought, like, what's our tradition?

0:21:240:21:26

What are our techniques? So that's how, I started researching that.

0:21:260:21:30

Surely people must have thought you were a little bit mad?

0:21:300:21:32

They did, yeah.

0:21:320:21:34

So you're just gently rolling these round?

0:21:400:21:43

-Yeah.

-Gathering any surplus batter.

0:21:430:21:45

-Yeah.

-And I can see there are absolutely no calories

0:21:450:21:48

-in here whatsoever.

-Zero!

0:21:480:21:49

Isn't it amazing, they were overflowing,

0:21:510:21:53

looking as though you'd put too much mixture in,

0:21:530:21:56

you end up with perfect little doughnuts.

0:21:560:21:58

-They're lovely.

-I keep on surprising you.

0:21:580:22:01

You do, you do!

0:22:010:22:02

-The most important part is the tasting.

-Yup.

0:22:020:22:05

For that final Swedish touch,

0:22:050:22:07

Niklas serves them with a burst of cloudberry jam.

0:22:070:22:12

I wasn't expecting that to be so beautifully crisp on the outside.

0:22:160:22:20

And it's so delicate and spongy in the middle.

0:22:200:22:23

Again, something totally new to me.

0:22:250:22:27

-One more?

-Well, of course I will, yes.

0:22:270:22:30

I mean, don't let's be weak.

0:22:300:22:31

With all that delicious crispy sweetness,

0:22:350:22:37

I think we could both do with a walk.

0:22:370:22:41

Well, here's actually a birch. This is what I use when I cook.

0:22:460:22:50

And also this, these branches like this, these leaves,

0:22:500:22:52

these are what we use in the sauna.

0:22:520:22:54

To get, you know, to whip each other.

0:22:550:22:57

-Oh, that sounds exciting.

-It is!

-So, how do you do it, then?

0:22:580:23:01

Well, you, you pick these and you'd stick that into the water,

0:23:010:23:04

cold water, and then you're in the warm sauna and then you...

0:23:040:23:07

-Go on. You can...

-In the water and then...

0:23:070:23:09

-Yeah.

-And you're in together?

0:23:090:23:11

-Yeah!

-Oh, this is quite good fun.

-It's a lot of fun!

0:23:110:23:14

I think I'm coming to Sweden.

0:23:140:23:16

You will love it!

0:23:160:23:18

Well, Niklas certainly knows how to have a good time.

0:23:190:23:22

I think it's time for me to make him something comforting.

0:23:220:23:27

And I have the perfect dish.

0:23:270:23:28

And there's nothing more classic than chocolate pots.

0:23:320:23:36

Something I can remember from the very first day that I was married,

0:23:360:23:39

I was making these chocolate pots.

0:23:390:23:40

They're so simple.

0:23:400:23:42

All ingredients that you're likely to have to hand.

0:23:420:23:45

First of all, I'm going to chop up chocolate very finely.

0:23:450:23:48

I'm going to use a processor.

0:23:480:23:50

And, by the way, it is very noisy!

0:23:510:23:53

Next, make sugar syrup by adding 50g of caster sugar

0:24:040:24:08

to six tablespoons of water.

0:24:080:24:10

I'm just going to stir that until the sugar's dissolved.

0:24:120:24:15

Turn up the heat until it boils.

0:24:170:24:19

Leaving you with a thin, clear syrup.

0:24:210:24:24

Pour this into the chocolate mix, along with two egg yolks.

0:24:240:24:28

And then, just a dash of Irish Cream.

0:24:320:24:36

That's about it. I'll put the lid firmly on.

0:24:380:24:41

No tasting at this stage.

0:24:410:24:43

Perhaps after all this is over.

0:24:430:24:45

Whip 300ml of double cream until you see those wonderful soft peaks.

0:24:500:24:55

Now, fold in the velvety chocolate mixture.

0:24:550:24:59

Isn't it gorgeously rich and shiny?

0:24:590:25:02

And there's a hint of booze in there.

0:25:040:25:06

I get awfully teased that I enjoy a little bit of alcohol

0:25:060:25:10

in my puds, but it does make all the difference.

0:25:100:25:13

And then I'm gently going to stir that in.

0:25:130:25:16

Pour the rich mixture into your pots to set for six hours.

0:25:240:25:29

Or leave them overnight if that's easier.

0:25:290:25:31

But keep back three tablespoons for one final touch of decadence.

0:25:320:25:37

Because I'm making chocolate truffle pots,

0:25:380:25:41

the secret is the truffle on top.

0:25:410:25:44

Start by adding the crushed biscuit to the chocolate mix you saved.

0:25:440:25:49

And it should be a lovely, sticky mixture.

0:25:490:25:53

These need to firm up in the fridge for around ten minutes,

0:25:570:26:00

which gives you time to melt some white chocolate.

0:26:000:26:03

Make sure you melt it on a low heat.

0:26:040:26:07

This will allow the chocolate to form a lovely,

0:26:070:26:10

crisp coating around the truffle.

0:26:100:26:12

When I was trying all these out,

0:26:150:26:17

there was a little row of these in my fridge.

0:26:170:26:20

And, surprise surprise,

0:26:200:26:22

when I went in a few hours' time, there were only four.

0:26:220:26:26

So I did find the culprit.

0:26:260:26:29

And I made quite sure, when they had a little pot,

0:26:290:26:32

they were without their truffle.

0:26:320:26:34

Pop in the fridge until everything is set.

0:26:370:26:40

There's our little chocolate pot.

0:26:430:26:45

They've been in the fridge overnight and they're absolutely firm.

0:26:450:26:49

Perfect. Now to finish them off.

0:26:500:26:53

Then a gentle pull.

0:26:530:26:55

In the centre of each one.

0:26:560:26:58

Like that. And then, a dusting of cocoa.

0:27:010:27:05

That really disguises where you had the cocktail stick stuck in there.

0:27:070:27:11

I think those looked very impressive.

0:27:150:27:17

I'll see whether my Swedish friend will enjoy them, too.

0:27:170:27:20

You've shown me such wonderful treats,

0:27:250:27:28

and all sorts of things that I didn't know about.

0:27:280:27:30

I've brought a little something special for you.

0:27:300:27:33

-Here you go.

-Good, great!

0:27:330:27:34

I will dig in!

0:27:340:27:36

It's so smooth.

0:27:420:27:43

Amazing. I've got to take this recipe with me back home.

0:27:430:27:45

It goes particularly well with a glass of this.

0:27:450:27:48

-Skal!

-Skal.

0:27:480:27:49

Next time...

0:27:520:27:53

Gorgeous ideas for light and easy meals.

0:27:530:27:57

I'm going to be helping with your school dinner.

0:27:570:28:00

Yes!

0:28:000:28:01

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