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 > 0:00:20Just saving on the washing up.
0:00:20 > 0:00:24From tempting dishes inspired by the great outdoors...
0:00:24 > 0:00:26All in one go.
0:00:26 > 0:00:29- Mmm.- I think we better get out of this rain.
0:00:29 > 0:00:30- Come on!- Let's go, let's go!
0:00:32 > 0:00:35..to classic home comforts that'll put a smile on your face,
0:00:36 > 0:00:40and timeless ideas, perfect for entertaining.
0:00:40 > 0:00:43I can't wait to see my artichoke candles on your dining table.
0:00:44 > 0:00:47These dishes can often seem daunting,
0:00:47 > 0:00:51but I'm going to show you some tips and techniques that make them quick,
0:00:51 > 0:00:54easy and simply delicious.
0:00:54 > 0:00:58And, most importantly, with almost no fuss.
0:01:00 > 0:01:05In this programme, gorgeous ideas for light and easy meals...
0:01:05 > 0:01:08I'm going to be helping with your school dinner.
0:01:08 > 0:01:10Yes!
0:01:17 > 0:01:20Cooking doesn't have to be complicated,
0:01:20 > 0:01:22even when you're cooking from scratch.
0:01:22 > 0:01:28I have simple, light ideas that are easy to make, and delicious to eat.
0:01:28 > 0:01:31On the menu, a delicious, crunchy salad,
0:01:31 > 0:01:34made with a classic combination.
0:01:35 > 0:01:41My simple version of a steadfast family favourite, and a burst of
0:01:41 > 0:01:43citrus, in the lightest of desserts.
0:01:43 > 0:01:47But first, two very different breakfast ideas
0:01:47 > 0:01:50that anyone could make.
0:01:50 > 0:01:52And I'm kicking off with a sweet one.
0:01:54 > 0:01:56Don't you just love weekends
0:01:56 > 0:01:59at home, starting with a proper breakfast?
0:01:59 > 0:02:03We just love drop scones, sometimes called Scotch pancakes,
0:02:03 > 0:02:05sometimes griddle pancakes.
0:02:05 > 0:02:08I don't mind what they're called, they're all the same thing,
0:02:08 > 0:02:11but they're absolutely delicious, and very simple to make.
0:02:12 > 0:02:17First of all, 175g of self-raising flour.
0:02:17 > 0:02:20In it goes, doesn't need to be sieved.
0:02:20 > 0:02:22It's going to be well beaten.
0:02:22 > 0:02:27Add 40g of sugar, and a teaspoon of baking powder.
0:02:27 > 0:02:29Now just make a well in the centre.
0:02:31 > 0:02:33Break an egg into the middle.
0:02:36 > 0:02:41I've got 200 ml of milk, about half in to begin with,
0:02:41 > 0:02:44and then you work it round to gather in the flour.
0:02:45 > 0:02:49This is the way I make it, it's the way grandmothers made it,
0:02:49 > 0:02:52it's the way batters have always been made.
0:02:52 > 0:02:54If you want a really smooth batter,
0:02:54 > 0:02:57you want to have this thick to start with
0:02:57 > 0:03:00and beat any lumps that there are likely to be there out
0:03:00 > 0:03:02before you add the rest of the milk.
0:03:02 > 0:03:04To make these extra special,
0:03:04 > 0:03:07I'm adding a little orange zest into the batter.
0:03:07 > 0:03:09It just makes it that little bit different.
0:03:14 > 0:03:16I'm going to give it an extra beat.
0:03:17 > 0:03:20Absolutely no lumps in that at all.
0:03:21 > 0:03:23Now it's safe to add the last of the milk.
0:03:28 > 0:03:29So that's ready.
0:03:31 > 0:03:33To cook them couldn't be simpler.
0:03:33 > 0:03:35Add a little oil to a non-stick pan.
0:03:37 > 0:03:40And then you drop the mixture in in rounds.
0:03:40 > 0:03:41Spread it a little.
0:03:45 > 0:03:48And then do the next one.
0:03:48 > 0:03:52These cook in a jiffy, so I do just three at a time.
0:03:52 > 0:03:55And you wait until the bubbles...
0:03:55 > 0:03:57You can see them coming up here,
0:03:57 > 0:04:01and flick it over, like that, and then the last one.
0:04:04 > 0:04:07And then they will puff up. Look at them puffing up now.
0:04:07 > 0:04:08This is now ready.
0:04:09 > 0:04:11To keep them moist,
0:04:11 > 0:04:13you want to put a clean tea towel
0:04:13 > 0:04:16over the top, while you do the next batch.
0:04:18 > 0:04:21A one-egg mixture should make about 24.
0:04:21 > 0:04:22It's so easy.
0:04:26 > 0:04:30Off with the pan, turn the heat off, I'm ready to serve.
0:04:33 > 0:04:36Rich yoghurt, right in the middle, to trickle down.
0:04:37 > 0:04:39Then some blueberries.
0:04:40 > 0:04:41To make it even more special,
0:04:43 > 0:04:44a few raspberries.
0:04:46 > 0:04:49Gilding the lily, some maple syrup over the top.
0:04:52 > 0:04:57My drop scones, just perfect for a special Sunday morning breakfast.
0:04:57 > 0:04:59Who could resist it?
0:05:00 > 0:05:04If it's savoury that tickles your fancy for a weekend breakfast,
0:05:04 > 0:05:05how about trying this?
0:05:05 > 0:05:10My wonderful light version of the classic kedgeree.
0:05:11 > 0:05:14If you're not familiar with kedgeree,
0:05:14 > 0:05:17it's like a rice dish with a hint of curry,
0:05:17 > 0:05:20and the essential ingredient is smoked haddock.
0:05:21 > 0:05:25First things first, wrap up the fillet of smoked haddock in foil,
0:05:25 > 0:05:28along with a few knobs of butter.
0:05:28 > 0:05:30Now, you don't season it at this stage,
0:05:30 > 0:05:34just turn that up all the way round, so if there are any juices,
0:05:34 > 0:05:37they will stay inside.
0:05:37 > 0:05:42Then pop the haddock into the oven at 180, fan, for about 15 minutes.
0:05:44 > 0:05:46While the fish is in the oven cooking,
0:05:46 > 0:05:48I'm going to get on with the rice.
0:05:48 > 0:05:52Add one finely chopped onion into a tablespoon of oil.
0:05:53 > 0:05:58Keep that moving, and make sure that it's all coated with foil,
0:05:58 > 0:05:59and just soften that down,
0:05:59 > 0:06:04and the best way to do that is to put the lid on,
0:06:04 > 0:06:06and that will take about five minutes.
0:06:10 > 0:06:12There it is.
0:06:12 > 0:06:14It's taken a little bit of colour, not much.
0:06:16 > 0:06:19Now we're ready for those classic kedgeree spices,
0:06:19 > 0:06:22starting with a tablespoon of curry powder.
0:06:22 > 0:06:23That's it, going in.
0:06:24 > 0:06:27Then a teaspoon of turmeric.
0:06:27 > 0:06:29Now, turmeric doesn't have a very strong flavour,
0:06:29 > 0:06:33but it does add to that lovely sort of ochre colour.
0:06:33 > 0:06:35Mix that all in with the onion.
0:06:39 > 0:06:43Now I'm going to add Basmati rice, 300g going in.
0:06:45 > 0:06:49Again, coat that with all the spices.
0:06:49 > 0:06:53It's taking on that glorious saffron colour.
0:06:53 > 0:06:57And finally pour over 500 ml vegetable stock.
0:07:02 > 0:07:06Bring to the boil, put the lid back on, and turn down the heat.
0:07:08 > 0:07:12While that simmers, I can check out the star of the dish.
0:07:13 > 0:07:15So that should be ready.
0:07:17 > 0:07:18Just as I want it.
0:07:21 > 0:07:24Break it with a fork. Fairly big pieces.
0:07:24 > 0:07:26That's absolutely perfect.
0:07:26 > 0:07:29Now if that rice is done, we're ready to roll.
0:07:30 > 0:07:33The rice is absolutely perfect.
0:07:33 > 0:07:35There's a hint of a bite in the middle, but it's delicious.
0:07:35 > 0:07:41Add 150g of sliced button mushrooms that have been sauteed in
0:07:41 > 0:07:44a little butter. We're getting there.
0:07:44 > 0:07:48All I've got to do now is add the fish and finish it off.
0:07:48 > 0:07:53And don't forget the best bit, those delicious buttery fish juices.
0:07:57 > 0:07:59Look at that.
0:07:59 > 0:08:02Every grain is separate, and it's beautifully light.
0:08:02 > 0:08:05I suppose you could say that the cream is optional,
0:08:05 > 0:08:08but I think just a little added is good.
0:08:08 > 0:08:10What's that? A couple of tablespoons?
0:08:12 > 0:08:18All that's missing now is a tad more seasoning, and some sharp lemon.
0:08:18 > 0:08:23Give it a quick stir, and then we're ready to put it in its final dish.
0:08:23 > 0:08:24It looks very, very tempting.
0:08:29 > 0:08:31Oh, it smells so good.
0:08:32 > 0:08:36But no kedgeree would be complete without boiled eggs.
0:08:36 > 0:08:41They will cook for about five minutes, and they're still runny.
0:08:41 > 0:08:45So just lift those onto there.
0:08:47 > 0:08:51If it trickles down, the egg yolk into it, all the better.
0:08:51 > 0:08:56They're still warm. It can all be higgledy-piggledy.
0:08:56 > 0:09:00Then I've got some onions that I fried until fairly crispy.
0:09:00 > 0:09:03It's a little extra, but I just think it makes all the difference.
0:09:04 > 0:09:09Finish with a few vibrant coriander leaves, and there you have it,
0:09:09 > 0:09:12my classic kedgeree, on the lighter side.
0:09:21 > 0:09:24I've come to Charlton Manor primary school in London,
0:09:24 > 0:09:28where the children are encouraged to muck in and learn how to grow
0:09:28 > 0:09:30and cook their food from scratch.
0:09:33 > 0:09:39Year five's Kehinde is taking me to the source of all this inspiration.
0:09:39 > 0:09:42Welcome to our secret garden, Mary.
0:09:42 > 0:09:46The school is a member of the Royal Horticultural Society's campaign for
0:09:46 > 0:09:51gardening, and this quarter acre plot not only teaches the children,
0:09:51 > 0:09:53but feeds them, as well.
0:09:53 > 0:09:54What do you grow here?
0:09:54 > 0:09:58We grow vegetables that supply the kitchen and the shop that we have on
0:09:58 > 0:10:01Saturdays, and we sell the honey that we make,
0:10:01 > 0:10:03and other produce that we make from the garden.
0:10:03 > 0:10:06What's the favourite part of the garden to you?
0:10:06 > 0:10:08I really like feeding the chickens.
0:10:08 > 0:10:10Chickens?
0:10:10 > 0:10:14Ruling the chicken roost is year six pupil, Irvin,
0:10:14 > 0:10:17and it appears he's got his hands full.
0:10:17 > 0:10:19So you're guarding the chickens. Have they got names?
0:10:19 > 0:10:21Yeah, they do.
0:10:21 > 0:10:25This one is me, because it has an Afro, and you can see
0:10:25 > 0:10:28this right here. And it's handsome.
0:10:28 > 0:10:33Then this one right here is Donald Trump.
0:10:33 > 0:10:35Now, come on, why Donald Trump?
0:10:35 > 0:10:38Because every time when I'm feeding them,
0:10:38 > 0:10:41he makes a wall, so the other chickens can't come.
0:10:41 > 0:10:44And it's quite in charge over here, is it?
0:10:44 > 0:10:47Mm-hmm, but it's been taken over by Obama.
0:10:47 > 0:10:49Obama's there.
0:10:49 > 0:10:52The colourful feathers and long neck.
0:10:52 > 0:10:54I like Irvin's name choice.
0:10:54 > 0:10:57With 18 chickens in the West Wing,
0:10:57 > 0:11:00the canteen has a daily supply of eggs,
0:11:00 > 0:11:03but I'm much more interested in what's growing around it.
0:11:03 > 0:11:07Today, I'm going to be helping with your school dinner.
0:11:07 > 0:11:09- Yes!- Can you tell me what these are?
0:11:09 > 0:11:11- What's that?- Purple kale.
0:11:11 > 0:11:13Well done. And you know what this is too?
0:11:13 > 0:11:14Rainbow chard.
0:11:14 > 0:11:16And I'm going to shred it up and stir fry.
0:11:16 > 0:11:18- Do you like stir-fry?- Yes!
0:11:18 > 0:11:20Let's start off with having some kale.
0:11:21 > 0:11:24Curly kale. It's a lovely colour, isn't it?
0:11:24 > 0:11:25That's perfect.
0:11:25 > 0:11:27And what about the chard?
0:11:27 > 0:11:30- A couple from each of you. - I'm going to get a white one.
0:11:31 > 0:11:34That'll be absolutely delicious. Nice to get a bit of crunch.
0:11:34 > 0:11:36The stalk is good. Now, how about an onion?
0:11:36 > 0:11:37Can you get me an onion?
0:11:37 > 0:11:41- A big one?- The biggest yeah, that's a good idea.
0:11:41 > 0:11:43Oh, that's beautiful.
0:11:43 > 0:11:45And we'll clean it off later.
0:11:45 > 0:11:49All this veg will make a vibrant dish for the children's lunch later.
0:11:50 > 0:11:52Before I get cooking with them,
0:11:52 > 0:11:55I'm going to rustle up a salad that couldn't be any lighter.
0:11:57 > 0:12:00When I'm thinking of something light and easy,
0:12:00 > 0:12:04I automatically think of a salad, and what could be better than bacon,
0:12:04 > 0:12:06avocado and chicken?
0:12:06 > 0:12:09I'm using a cooked chicken for this, just for ease,
0:12:09 > 0:12:12and there's no mayonnaise in sight.
0:12:12 > 0:12:14I'm kicking off with the dressing.
0:12:14 > 0:12:18It's flavoured with one of my favourite herbs, tarragon.
0:12:18 > 0:12:22It's aniseed-y, just pull all the leaves off, and chop them up.
0:12:26 > 0:12:29So I suppose that's about a tablespoon.
0:12:29 > 0:12:34Now for the rest of the dressing, starting with 300ml of yoghurt.
0:12:34 > 0:12:37That is full-fat, Greek-style yoghurt.
0:12:37 > 0:12:39It's rich, and it's wonderful for a dressing.
0:12:42 > 0:12:46Next, one tablespoon of Dijon mustard,
0:12:46 > 0:12:48two teaspoons of white wine vinegar.
0:12:48 > 0:12:50That just sharpens it up.
0:12:50 > 0:12:53More lift from the juice of half a lemon,
0:12:53 > 0:12:55and a finely chopped spring onion.
0:12:55 > 0:12:57Now we need some sugar...
0:12:58 > 0:13:00pepper and salt...
0:13:01 > 0:13:04and the tarragon. There.
0:13:06 > 0:13:09I love that smell.
0:13:09 > 0:13:13Creamy tarragon dressing makes a perfect partner for the chicken.
0:13:13 > 0:13:16I quite like having little cubes of it.
0:13:16 > 0:13:18You do just as you like.
0:13:20 > 0:13:23In there. Now I'm going to mix this all together.
0:13:23 > 0:13:26I want the flavour of the tarragon
0:13:26 > 0:13:28and mustard to get in with the chicken.
0:13:28 > 0:13:31I think I should really taste this.
0:13:35 > 0:13:37I could eat it right now, it's delicious,
0:13:37 > 0:13:40but it'll be even better when I've left it for a bit.
0:13:40 > 0:13:45To allow all those lovely flavours time to really hit it off,
0:13:45 > 0:13:48cover and chill for four hours, or preferably overnight.
0:13:51 > 0:13:54Now for the rest of the salad, starting with two avocados.
0:13:54 > 0:13:59I take a spoon and I put it in the palm of my hand and wriggle the
0:13:59 > 0:14:04spoon around at each end, and then put the cut side to the board,
0:14:04 > 0:14:06and it's as clean as a whistle.
0:14:06 > 0:14:09Cut into neat slices, and cover with a little lemon juice
0:14:09 > 0:14:12to keep the avocado from turning brown.
0:14:15 > 0:14:18I can't wait to bring the chicken,
0:14:18 > 0:14:22bacon and avocado all together on one glorious plate,
0:14:22 > 0:14:24lined with some crispy lettuce.
0:14:25 > 0:14:27They make nice little cups.
0:14:27 > 0:14:31One isn't quite enough for a person, but two is just about right.
0:14:32 > 0:14:34Then a couple of sprigs of peppery rocket.
0:14:34 > 0:14:37It takes a bit of balancing, but I'm going to get there.
0:14:40 > 0:14:41The chicken goes on next.
0:14:44 > 0:14:47And just edging it together, sort of almost like a butterfly.
0:14:48 > 0:14:50Those soft, rich slices of avocado...
0:14:52 > 0:14:56topped with some salty snippets of streaky smoked bacon.
0:14:57 > 0:15:01And then, for a final flourish, some toasted pumpkin seeds.
0:15:06 > 0:15:11That's it. Everybody's favourite, chicken, avocado and bacon.
0:15:11 > 0:15:14If that's not light eating and delicious, I don't know what is.
0:15:28 > 0:15:31Back in South London, it's almost lunchtime.
0:15:31 > 0:15:36Here at Charlton Manor, they have a dedicated teaching kitchen and chef.
0:15:37 > 0:15:42Today, the children are making crunchy cheese twirls.
0:15:42 > 0:15:43It's an inspiration.
0:15:46 > 0:15:49I've spent my life teaching others to cook,
0:15:49 > 0:15:52and I couldn't think of a better place to do it.
0:15:52 > 0:15:54Kehinde and her friend Elizabeth
0:15:54 > 0:15:57are going to help me make a vegetable stir-fry,
0:15:57 > 0:16:00with our fresh haul from their secret garden.
0:16:00 > 0:16:04We've already picked those vegetables over here, so, Elizabeth,
0:16:04 > 0:16:08that's a courgette. If you can cut the end off, and then cut discs of
0:16:08 > 0:16:10it, rounds of it. And what would you like to cook?
0:16:10 > 0:16:12Can I cut the butternut squash?
0:16:12 > 0:16:15Yes, this is butternut squash. Do you like butternut squash?
0:16:15 > 0:16:19- Yes.- Oh, that's a bad sign, it's gone in the sink.
0:16:19 > 0:16:24So, we're going to cut those into little strips, so one thin slice,
0:16:24 > 0:16:26that's right. It's firm, isn't it?
0:16:26 > 0:16:33- Yes, very.- And then take that slice, and cut it into slices across there.
0:16:33 > 0:16:34Those are beautiful.
0:16:34 > 0:16:37It's quite skilled to cut it so nice and thinly.
0:16:40 > 0:16:43These children have been cooking for years,
0:16:43 > 0:16:45and their confidence is a joy to see.
0:16:46 > 0:16:50So you've got a nice pile there. If you put them on top of there.
0:16:52 > 0:16:54- That's a good job done. - Mary?- Yeah?
0:16:54 > 0:16:56You look really nice in pink.
0:16:56 > 0:16:58I like pink. Well, you look good in yellow.
0:16:58 > 0:17:00I'm going to go and put this in the compost.
0:17:00 > 0:17:04They even save the peelings for the garden's compost.
0:17:04 > 0:17:06We picked some beautiful kale...
0:17:06 > 0:17:08- Chard.- Chard!
0:17:08 > 0:17:12You're on the ball this morning, I think I got up too early!
0:17:12 > 0:17:15With two extremely able assistants by my side,
0:17:15 > 0:17:19we fired up the wok and are ready to start cooking.
0:17:19 > 0:17:22Right, that's really, really hot. Can I have the bowl over here?
0:17:22 > 0:17:24Now, I'm going to just put the first things in,
0:17:24 > 0:17:26which is just a little bit of onion,
0:17:26 > 0:17:29because the onion will take a little bit longer.
0:17:29 > 0:17:33So in it goes there, and a little bit of the butternut squash.
0:17:33 > 0:17:37That takes a bit longer. Do you want to have a bit of a stir?
0:17:37 > 0:17:38That's it.
0:17:41 > 0:17:44There we are, now, I'll just give it a quick whizz.
0:17:44 > 0:17:46That's good, it's hot, we need to get the rest in.
0:17:46 > 0:17:49So if you can just push some peppers down...
0:17:50 > 0:17:53And, Elizabeth, can you put some courgettes down there?
0:17:53 > 0:17:55That's a very familiar smell.
0:17:55 > 0:17:58And insanely smoky.
0:17:58 > 0:18:01Now, can you give me a bit of kale to go in there?
0:18:01 > 0:18:02Right in the middle.
0:18:03 > 0:18:05And chard now.
0:18:07 > 0:18:09In it goes.
0:18:11 > 0:18:13You've done this before, haven't you?
0:18:13 > 0:18:16Do you want to have a stir? I'll keep it steady.
0:18:18 > 0:18:20Every vegetable keeps its colour.
0:18:20 > 0:18:23And it's a very healthy way of cooking vegetables,
0:18:23 > 0:18:27because you've just got a little bit of oil, and they'll taste delicious.
0:18:27 > 0:18:29Tiny little bit of salt.
0:18:29 > 0:18:31- Can I add pepper?- That way.
0:18:31 > 0:18:33You like pepper, do you?
0:18:33 > 0:18:35- Yes.- And you like spicy food?
0:18:35 > 0:18:37- Yes.- Yeah, but you're not trusted with salt.
0:18:37 > 0:18:40- Yeah, I can't be trusted with salt. - Why aren't you trusted with salt?
0:18:40 > 0:18:44I was making eggs once, and I poured salt all over the eggs,
0:18:44 > 0:18:46and it was really salty, but I still ate it.
0:18:46 > 0:18:49- Did you?- Which is very awful for your health.
0:18:49 > 0:18:51Did anybody else eat it?
0:18:51 > 0:18:54- No, just me.- I think that's just about ready.
0:18:54 > 0:18:57This is a very easy recipe, and you can make it at home.
0:18:57 > 0:19:00You can make it at home, and will you go easy on the salt, please?
0:19:00 > 0:19:02- Yes.- Right, can you just stand back?
0:19:02 > 0:19:03Give it a shake.
0:19:05 > 0:19:07It's beautifully colourful.
0:19:07 > 0:19:09I reckon nobody's looking,
0:19:09 > 0:19:12you can have a little taste of the particular vegetable that you like.
0:19:12 > 0:19:15- That's your chard.- It's white.
0:19:18 > 0:19:21Now, I want the truth, what did you think of it?
0:19:21 > 0:19:22- It tastes good.- Very delicious.
0:19:22 > 0:19:25Thank you, girls, you've been absolutely brilliant,
0:19:25 > 0:19:28take this over to the restaurant, and while you've gone,
0:19:28 > 0:19:30- I'll finish cooking all of these. - Thank you.- OK.
0:19:30 > 0:19:32- Thank you.- Bye, Elizabeth.
0:19:33 > 0:19:37Sometimes, it's hard to get children to eat what you cook,
0:19:37 > 0:19:39especially if they're fussy.
0:19:39 > 0:19:42Making one of their favourites from scratch will be a big step
0:19:42 > 0:19:44in the right direction.
0:19:45 > 0:19:49There's nothing nicer than a home-made beefburger.
0:19:49 > 0:19:51You know exactly what goes into it,
0:19:51 > 0:19:54and it just melts in the mouth when you eat it.
0:19:54 > 0:20:00I've got first quality minced beef here, so 500g, into the bowl.
0:20:00 > 0:20:04Breadcrumbs are essential in a burger, but add too many,
0:20:04 > 0:20:06and they'll be stodgy.
0:20:06 > 0:20:08I've just got 50g here.
0:20:09 > 0:20:12A medium onion that I've chopped really, really finely.
0:20:12 > 0:20:16If you're not good at chopping onion, you could always grate it.
0:20:16 > 0:20:19That's the basics, now for some delicious extras,
0:20:19 > 0:20:22starting with three tablespoons of chopped fresh parsley,
0:20:24 > 0:20:26two teaspoons of Dijon mustard.
0:20:27 > 0:20:30Now that really does bring out the flavour.
0:20:30 > 0:20:35And more punch from a tablespoon of rich sun-dried tomato paste.
0:20:35 > 0:20:36And some chopped marjoram.
0:20:38 > 0:20:42This bright green adds to the colour of my beefburger.
0:20:44 > 0:20:48To bind it all together, I'm going to have an egg yolk.
0:20:48 > 0:20:50There it is, going in.
0:20:50 > 0:20:53Lastly, some salt and pepper, then just dive in.
0:20:55 > 0:20:58I really like getting my hands in here, you know,
0:20:58 > 0:21:00you can feel when it gets together, and, you know,
0:21:00 > 0:21:03if you've got a young family, and they really love beefburgers,
0:21:03 > 0:21:05let them make their own.
0:21:05 > 0:21:06They'll love it, especially if
0:21:06 > 0:21:08they're allowed to get their hands in.
0:21:08 > 0:21:11So work that into a shape,
0:21:11 > 0:21:13and divide it into six.
0:21:18 > 0:21:22It's a good tip to wet your hands before you shape them, because it
0:21:22 > 0:21:25makes it that much easier, but, gosh, it's not too difficult, is it?
0:21:25 > 0:21:29I mean, what I do is roll it into a ball and then flatten it out,
0:21:29 > 0:21:32and if some are a little bit bigger than others,
0:21:32 > 0:21:34people have different sized appetites,
0:21:34 > 0:21:36that's what I say when I make a mistake.
0:21:36 > 0:21:38That one is a little bit bigger, isn't it?
0:21:45 > 0:21:47And now it's time to heat up
0:21:47 > 0:21:49my griddle pan and cook those beefburgers.
0:21:50 > 0:21:53Rather than putting the oil in the pan,
0:21:53 > 0:21:57I'm going to actually put the oil on the beefburgers.
0:21:57 > 0:22:02This way, the burgers won't stick and the oil won't burn.
0:22:02 > 0:22:07So lift each one with a fish slice into the pan and over.
0:22:16 > 0:22:17They're going to take two minutes
0:22:17 > 0:22:20each side when they're that thickness,
0:22:20 > 0:22:22a little bit longer if you want them really well done,
0:22:22 > 0:22:27but the big mistake with the beefburgers is to overcook them.
0:22:27 > 0:22:30Don't forget to oil the other side before you flip them over.
0:22:37 > 0:22:39They've had their time, so just turn those out.
0:22:40 > 0:22:43Oh, they look good, don't they?
0:22:43 > 0:22:46And I've got plans for those gorgeous juices left in the pan.
0:22:47 > 0:22:50All the flavour from the beefburgers is there.
0:22:50 > 0:22:53That will go onto my bap. It'll be delicious.
0:22:53 > 0:22:56Just slide them along
0:22:56 > 0:23:01make sure all that gubbins is coming with the extra special brioche baps.
0:23:03 > 0:23:04It's browning nicely.
0:23:06 > 0:23:10It should take about a minute for your buns to take on the stripes
0:23:10 > 0:23:12of the griddle pan. And now it's an assembly job.
0:23:13 > 0:23:16It's all about the layers - first mayo...
0:23:17 > 0:23:21some lovely, crisp lettuce, a juicy slice of tomato.
0:23:23 > 0:23:25We're getting there.
0:23:25 > 0:23:27Gosh, it's quite a mountain, isn't it?
0:23:27 > 0:23:31Last on is a slice of sweet pickled cucumber,
0:23:31 > 0:23:34and top the whole lot off with a jaunty bun.
0:23:34 > 0:23:36Listen, they're crispy too.
0:23:37 > 0:23:39They look so tempting.
0:23:43 > 0:23:46So there are my beefburgers in all their glory.
0:23:46 > 0:23:49A real family classic.
0:23:57 > 0:24:01Back at school, the first lunch sitting is well under way.
0:24:01 > 0:24:06My stir-fry is sitting alongside some of the freshest fare I've ever
0:24:06 > 0:24:10seen in the canteen, and it's all conjured up from scratch
0:24:10 > 0:24:15by passionate head chef Flavio Hernandez.
0:24:15 > 0:24:17- So what do you think of my stir-fry? - It looks beautiful.
0:24:17 > 0:24:20- What did you put in there? You've put cabbage...- All of the vegetables
0:24:20 > 0:24:23from the garden, and we've got a bit of pepper.
0:24:23 > 0:24:26It's very healthy, and it's very important here to do healthy food,
0:24:26 > 0:24:29- isn't it?- The more fresh it is, so you can see the pad Thai,
0:24:29 > 0:24:32and the same with the selection of vegetables over there.
0:24:32 > 0:24:36- And they're all beautifully bright and colourful.- Yes.
0:24:38 > 0:24:39OK, we ready?
0:24:39 > 0:24:41- Yes!- Here they come!
0:24:41 > 0:24:45- Woohoo!- Can I have some soup, please?
0:24:45 > 0:24:47Does anybody else want to go for the chicken and rice?
0:24:47 > 0:24:50Mary Berry, can I please have some of your stir-fry?
0:24:50 > 0:24:52Absolutely. Have you had stir-fry before?
0:24:52 > 0:24:55No, I haven't, so this is my first time.
0:24:55 > 0:24:57Wow, well, these are all vegetables from your own garden here,
0:24:57 > 0:25:00and what are you going to choose to have with it?
0:25:00 > 0:25:02Can I please have some pasta?
0:25:02 > 0:25:04- Noodles, yes.- There we are.
0:25:04 > 0:25:07From growing their own and cooking in the teaching kitchen,
0:25:07 > 0:25:10to this wonderful choice at lunch,
0:25:10 > 0:25:15these children have been immersed in fresh food from year dot,
0:25:15 > 0:25:19and it is truly fantastic to see the results.
0:25:19 > 0:25:21I'm eating Mary Berry's stir-fry,
0:25:21 > 0:25:24and it's very healthy, and it's tasty.
0:25:24 > 0:25:27It's even better than the one I have at home.
0:25:27 > 0:25:29Well, that stir-fry seems to have
0:25:29 > 0:25:31gone down well, chef, what do you think?
0:25:31 > 0:25:33It's the bestseller today.
0:25:34 > 0:25:38I'm leaving Charlton Manor school with a spring in my step.
0:25:38 > 0:25:39Bye, Mary!
0:25:41 > 0:25:43After that gorgeous lunch,
0:25:43 > 0:25:46what could be better than the lightest of puddings?
0:25:46 > 0:25:48The great thing about syllabub
0:25:48 > 0:25:52is that you've only got four ingredients -
0:25:52 > 0:25:59the essential, a sweet white wine, sugar, lemon and cream.
0:25:59 > 0:26:01Couldn't be easier.
0:26:01 > 0:26:03I'm going to make the lemon syrup first.
0:26:03 > 0:26:08So into the pan goes the juice of one lemon.
0:26:08 > 0:26:11Then the zest, all those little pieces.
0:26:11 > 0:26:15Then 75g of caster sugar.
0:26:15 > 0:26:20And I've got a sweet wine here, and I'm going to have 100ml.
0:26:20 > 0:26:24I love that glug, such a nice sound at six o'clock.
0:26:26 > 0:26:28But this is all going in my syllabub.
0:26:29 > 0:26:31In it goes.
0:26:33 > 0:26:38Put the pan on the hob, and heat it gently to dissolve the sugar.
0:26:38 > 0:26:40Couldn't be easier, this.
0:26:40 > 0:26:43And when you're short of time and you want a special pud,
0:26:43 > 0:26:45this is the one to choose.
0:26:46 > 0:26:49Now all the granules at the bottom of the pan have gone,
0:26:49 > 0:26:52and it's a thin syrup.
0:26:52 > 0:26:55Then I'm going to bring that to a simmer for a few moments,
0:26:55 > 0:26:58so that all the lemony flavour goes into the syrup.
0:27:01 > 0:27:04I'll turn the heat off here.
0:27:04 > 0:27:06I can tell you, that smells pretty good already.
0:27:06 > 0:27:08Let that get stone-cold,
0:27:08 > 0:27:11and we'll finish the syllabub.
0:27:15 > 0:27:18Once you've strained the cold lemon syrup, you're ready
0:27:18 > 0:27:23to add the final ingredient, 300ml of pouring double cream.
0:27:24 > 0:27:27All I've got to do is combine the two together
0:27:27 > 0:27:28and we've got a syllabub.
0:27:32 > 0:27:33That's it.
0:27:33 > 0:27:37And did you see, the moment I touched it, it became thick.
0:27:37 > 0:27:39It's almost like magic, isn't it?
0:27:42 > 0:27:44This simple but miraculous pud
0:27:44 > 0:27:49deserves nothing less than my favourite champagne glasses.
0:27:49 > 0:27:53After a couple of hours in the fridge, and a final flourish
0:27:53 > 0:27:56of lemon zest, my syllabubs are ready.
0:27:56 > 0:27:59Essential to serve them cold.
0:27:59 > 0:28:01I think a rose would look really lovely there.
0:28:04 > 0:28:07So there it is, my lemon syllabub.
0:28:07 > 0:28:11It's certainly boozy, but it's deliciously light.
0:28:17 > 0:28:19Next, I'll be travelling back in time...
0:28:19 > 0:28:22WHISTLE BLOWS
0:28:22 > 0:28:25..to celebrate the best of this green and pleasant land.