Episode 2 Classic Mary Berry


Episode 2

Cookery programme. Celebrating her light, easy and delicious cooking, Mary Berry takes inspiration from a visit to a ground-breaking primary school in south London.


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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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Just saving on the washing up.

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From tempting dishes inspired by the great outdoors...

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All in one go.

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-Mmm.

-I think we better get out of this rain.

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-Come on!

-Let's go, let's go!

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..to classic home comforts that'll put a smile on your face,

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and 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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These dishes can often seem daunting,

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but I'm going to show you some tips and techniques that make them quick,

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easy and simply delicious.

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And, most importantly, with almost no fuss.

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In this programme, gorgeous ideas for light and easy meals...

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

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Yes!

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Cooking doesn't have to be complicated,

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even when you're cooking from scratch.

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I have simple, light ideas that are easy to make, and delicious to eat.

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On the menu, a delicious, crunchy salad,

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made with a classic combination.

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My simple version of a steadfast family favourite, and a burst of

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citrus, in the lightest of desserts.

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But first, two very different breakfast ideas

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that anyone could make.

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And I'm kicking off with a sweet one.

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Don't you just love weekends

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at home, starting with a proper breakfast?

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We just love drop scones, sometimes called Scotch pancakes,

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sometimes griddle pancakes.

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I don't mind what they're called, they're all the same thing,

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but they're absolutely delicious, and very simple to make.

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First of all, 175g of self-raising flour.

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In it goes, doesn't need to be sieved.

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It's going to be well beaten.

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Add 40g of sugar, and a teaspoon of baking powder.

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Now just make a well in the centre.

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Break an egg into the middle.

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I've got 200 ml of milk, about half in to begin with,

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and then you work it round to gather in the flour.

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This is the way I make it, it's the way grandmothers made it,

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it's the way batters have always been made.

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If you want a really smooth batter,

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you want to have this thick to start with

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and beat any lumps that there are likely to be there out

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before you add the rest of the milk.

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To make these extra special,

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I'm adding a little orange zest into the batter.

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It just makes it that little bit different.

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I'm going to give it an extra beat.

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Absolutely no lumps in that at all.

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Now it's safe to add the last of the milk.

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So that's ready.

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To cook them couldn't be simpler.

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Add a little oil to a non-stick pan.

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And then you drop the mixture in in rounds.

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Spread it a little.

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And then do the next one.

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These cook in a jiffy, so I do just three at a time.

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And you wait until the bubbles...

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You can see them coming up here,

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and flick it over, like that, and then the last one.

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And then they will puff up. Look at them puffing up now.

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This is now ready.

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To keep them moist,

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you want to put a clean tea towel

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over the top, while you do the next batch.

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A one-egg mixture should make about 24.

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It's so easy.

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Off with the pan, turn the heat off, I'm ready to serve.

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Rich yoghurt, right in the middle, to trickle down.

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Then some blueberries.

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To make it even more special,

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a few raspberries.

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Gilding the lily, some maple syrup over the top.

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My drop scones, just perfect for a special Sunday morning breakfast.

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Who could resist it?

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If it's savoury that tickles your fancy for a weekend breakfast,

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how about trying this?

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My wonderful light version of the classic kedgeree.

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If you're not familiar with kedgeree,

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it's like a rice dish with a hint of curry,

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and the essential ingredient is smoked haddock.

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First things first, wrap up the fillet of smoked haddock in foil,

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along with a few knobs of butter.

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Now, you don't season it at this stage,

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just turn that up all the way round, so if there are any juices,

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they will stay inside.

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Then pop the haddock into the oven at 180, fan, for about 15 minutes.

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While the fish is in the oven cooking,

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I'm going to get on with the rice.

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Add one finely chopped onion into a tablespoon of oil.

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Keep that moving, and make sure that it's all coated with foil,

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and just soften that down,

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and the best way to do that is to put the lid on,

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and that will take about five minutes.

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There it is.

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It's taken a little bit of colour, not much.

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Now we're ready for those classic kedgeree spices,

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starting with a tablespoon of curry powder.

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That's it, going in.

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Then a teaspoon of turmeric.

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Now, turmeric doesn't have a very strong flavour,

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but it does add to that lovely sort of ochre colour.

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Mix that all in with the onion.

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Now I'm going to add Basmati rice, 300g going in.

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Again, coat that with all the spices.

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It's taking on that glorious saffron colour.

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And finally pour over 500 ml vegetable stock.

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Bring to the boil, put the lid back on, and turn down the heat.

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While that simmers, I can check out the star of the dish.

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So that should be ready.

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Just as I want it.

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Break it with a fork. Fairly big pieces.

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That's absolutely perfect.

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Now if that rice is done, we're ready to roll.

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The rice is absolutely perfect.

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There's a hint of a bite in the middle, but it's delicious.

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Add 150g of sliced button mushrooms that have been sauteed in

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a little butter. We're getting there.

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All I've got to do now is add the fish and finish it off.

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And don't forget the best bit, those delicious buttery fish juices.

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Look at that.

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Every grain is separate, and it's beautifully light.

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I suppose you could say that the cream is optional,

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but I think just a little added is good.

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What's that? A couple of tablespoons?

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All that's missing now is a tad more seasoning, and some sharp lemon.

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Give it a quick stir, and then we're ready to put it in its final dish.

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It looks very, very tempting.

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Oh, it smells so good.

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But no kedgeree would be complete without boiled eggs.

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They will cook for about five minutes, and they're still runny.

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So just lift those onto there.

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If it trickles down, the egg yolk into it, all the better.

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They're still warm. It can all be higgledy-piggledy.

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Then I've got some onions that I fried until fairly crispy.

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It's a little extra, but I just think it makes all the difference.

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Finish with a few vibrant coriander leaves, and there you have it,

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my classic kedgeree, on the lighter side.

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I've come to Charlton Manor primary school in London,

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where the children are encouraged to muck in and learn how to grow

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and cook their food from scratch.

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Year five's Kehinde is taking me to the source of all this inspiration.

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Welcome to our secret garden, Mary.

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The school is a member of the Royal Horticultural Society's campaign for

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gardening, and this quarter acre plot not only teaches the children,

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but feeds them, as well.

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What do you grow here?

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We grow vegetables that supply the kitchen and the shop that we have on

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Saturdays, and we sell the honey that we make,

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and other produce that we make from the garden.

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What's the favourite part of the garden to you?

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I really like feeding the chickens.

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Chickens?

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Ruling the chicken roost is year six pupil, Irvin,

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and it appears he's got his hands full.

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So you're guarding the chickens. Have they got names?

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Yeah, they do.

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This one is me, because it has an Afro, and you can see

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this right here. And it's handsome.

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Then this one right here is Donald Trump.

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Now, come on, why Donald Trump?

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Because every time when I'm feeding them,

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he makes a wall, so the other chickens can't come.

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And it's quite in charge over here, is it?

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Mm-hmm, but it's been taken over by Obama.

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Obama's there.

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The colourful feathers and long neck.

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I like Irvin's name choice.

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With 18 chickens in the West Wing,

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the canteen has a daily supply of eggs,

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but I'm much more interested in what's growing around it.

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

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-Yes!

-Can you tell me what these are?

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-What's that?

-Purple kale.

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Well done. And you know what this is too?

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Rainbow chard.

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And I'm going to shred it up and stir fry.

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-Do you like stir-fry?

-Yes!

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Let's start off with having some kale.

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Curly kale. It's a lovely colour, isn't it?

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That's perfect.

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And what about the chard?

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-A couple from each of you.

-I'm going to get a white one.

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That'll be absolutely delicious. Nice to get a bit of crunch.

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The stalk is good. Now, how about an onion?

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Can you get me an onion?

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-A big one?

-The biggest yeah, that's a good idea.

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Oh, that's beautiful.

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And we'll clean it off later.

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All this veg will make a vibrant dish for the children's lunch later.

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Before I get cooking with them,

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I'm going to rustle up a salad that couldn't be any lighter.

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When I'm thinking of something light and easy,

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I automatically think of a salad, and what could be better than bacon,

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avocado and chicken?

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I'm using a cooked chicken for this, just for ease,

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and there's no mayonnaise in sight.

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I'm kicking off with the dressing.

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It's flavoured with one of my favourite herbs, tarragon.

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It's aniseed-y, just pull all the leaves off, and chop them up.

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So I suppose that's about a tablespoon.

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Now for the rest of the dressing, starting with 300ml of yoghurt.

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That is full-fat, Greek-style yoghurt.

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It's rich, and it's wonderful for a dressing.

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Next, one tablespoon of Dijon mustard,

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two teaspoons of white wine vinegar.

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That just sharpens it up.

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More lift from the juice of half a lemon,

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and a finely chopped spring onion.

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Now we need some sugar...

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pepper and salt...

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and the tarragon. There.

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I love that smell.

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Creamy tarragon dressing makes a perfect partner for the chicken.

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I quite like having little cubes of it.

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You do just as you like.

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In there. Now I'm going to mix this all together.

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I want the flavour of the tarragon

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and mustard to get in with the chicken.

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I think I should really taste this.

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I could eat it right now, it's delicious,

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but it'll be even better when I've left it for a bit.

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To allow all those lovely flavours time to really hit it off,

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cover and chill for four hours, or preferably overnight.

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Now for the rest of the salad, starting with two avocados.

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I take a spoon and I put it in the palm of my hand and wriggle the

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spoon around at each end, and then put the cut side to the board,

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and it's as clean as a whistle.

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Cut into neat slices, and cover with a little lemon juice

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to keep the avocado from turning brown.

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I can't wait to bring the chicken,

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bacon and avocado all together on one glorious plate,

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lined with some crispy lettuce.

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They make nice little cups.

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One isn't quite enough for a person, but two is just about right.

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Then a couple of sprigs of peppery rocket.

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It takes a bit of balancing, but I'm going to get there.

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The chicken goes on next.

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And just edging it together, sort of almost like a butterfly.

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Those soft, rich slices of avocado...

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topped with some salty snippets of streaky smoked bacon.

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And then, for a final flourish, some toasted pumpkin seeds.

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That's it. Everybody's favourite, chicken, avocado and bacon.

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If that's not light eating and delicious, I don't know what is.

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Back in South London, it's almost lunchtime.

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Here at Charlton Manor, they have a dedicated teaching kitchen and chef.

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Today, the children are making crunchy cheese twirls.

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It's an inspiration.

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I've spent my life teaching others to cook,

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and I couldn't think of a better place to do it.

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Kehinde and her friend Elizabeth

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are going to help me make a vegetable stir-fry,

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with our fresh haul from their secret garden.

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We've already picked those vegetables over here, so, Elizabeth,

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that's a courgette. If you can cut the end off, and then cut discs of

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it, rounds of it. And what would you like to cook?

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Can I cut the butternut squash?

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Yes, this is butternut squash. Do you like butternut squash?

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-Yes.

-Oh, that's a bad sign, it's gone in the sink.

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So, we're going to cut those into little strips, so one thin slice,

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that's right. It's firm, isn't it?

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-Yes, very.

-And then take that slice, and cut it into slices across there.

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Those are beautiful.

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It's quite skilled to cut it so nice and thinly.

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These children have been cooking for years,

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and their confidence is a joy to see.

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So you've got a nice pile there. If you put them on top of there.

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-That's a good job done.

-Mary?

-Yeah?

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You look really nice in pink.

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I like pink. Well, you look good in yellow.

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I'm going to go and put this in the compost.

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They even save the peelings for the garden's compost.

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We picked some beautiful kale...

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-Chard.

-Chard!

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You're on the ball this morning, I think I got up too early!

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With two extremely able assistants by my side,

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we fired up the wok and are ready to start cooking.

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Right, that's really, really hot. Can I have the bowl over here?

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Now, I'm going to just put the first things in,

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which is just a little bit of onion,

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because the onion will take a little bit longer.

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So in it goes there, and a little bit of the butternut squash.

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That takes a bit longer. Do you want to have a bit of a stir?

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That's it.

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There we are, now, I'll just give it a quick whizz.

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That's good, it's hot, we need to get the rest in.

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So if you can just push some peppers down...

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And, Elizabeth, can you put some courgettes down there?

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That's a very familiar smell.

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And insanely smoky.

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Now, can you give me a bit of kale to go in there?

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Right in the middle.

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And chard now.

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In it goes.

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You've done this before, haven't you?

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Do you want to have a stir? I'll keep it steady.

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Every vegetable keeps its colour.

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And it's a very healthy way of cooking vegetables,

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because you've just got a little bit of oil, and they'll taste delicious.

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Tiny little bit of salt.

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-Can I add pepper?

-That way.

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You like pepper, do you?

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-Yes.

-And you like spicy food?

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-Yes.

-Yeah, but you're not trusted with salt.

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-Yeah, I can't be trusted with salt.

-Why aren't you trusted with salt?

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I was making eggs once, and I poured salt all over the eggs,

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and it was really salty, but I still ate it.

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-Did you?

-Which is very awful for your health.

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Did anybody else eat it?

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-No, just me.

-I think that's just about ready.

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This is a very easy recipe, and you can make it at home.

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You can make it at home, and will you go easy on the salt, please?

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-Yes.

-Right, can you just stand back?

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Give it a shake.

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It's beautifully colourful.

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I reckon nobody's looking,

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you can have a little taste of the particular vegetable that you like.

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-That's your chard.

-It's white.

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Now, I want the truth, what did you think of it?

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-It tastes good.

-Very delicious.

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Thank you, girls, you've been absolutely brilliant,

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take this over to the restaurant, and while you've gone,

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-I'll finish cooking all of these.

-Thank you.

-OK.

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-Thank you.

-Bye, Elizabeth.

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Sometimes, it's hard to get children to eat what you cook,

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especially if they're fussy.

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Making one of their favourites from scratch will be a big step

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in the right direction.

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There's nothing nicer than a home-made beefburger.

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You know exactly what goes into it,

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and it just melts in the mouth when you eat it.

0:19:510:19:54

I've got first quality minced beef here, so 500g, into the bowl.

0:19:540:20:00

Breadcrumbs are essential in a burger, but add too many,

0:20:000:20:04

and they'll be stodgy.

0:20:040:20:06

I've just got 50g here.

0:20:060:20:08

A medium onion that I've chopped really, really finely.

0:20:090:20:12

If you're not good at chopping onion, you could always grate it.

0:20:120:20:16

That's the basics, now for some delicious extras,

0:20:160:20:19

starting with three tablespoons of chopped fresh parsley,

0:20:190:20:22

two teaspoons of Dijon mustard.

0:20:240:20:26

Now that really does bring out the flavour.

0:20:270:20:30

And more punch from a tablespoon of rich sun-dried tomato paste.

0:20:300:20:35

And some chopped marjoram.

0:20:350:20:36

This bright green adds to the colour of my beefburger.

0:20:380:20:42

To bind it all together, I'm going to have an egg yolk.

0:20:440:20:48

There it is, going in.

0:20:480:20:50

Lastly, some salt and pepper, then just dive in.

0:20:500:20:53

I really like getting my hands in here, you know,

0:20:550:20:58

you can feel when it gets together, and, you know,

0:20:580:21:00

if you've got a young family, and they really love beefburgers,

0:21:000:21:03

let them make their own.

0:21:030:21:05

They'll love it, especially if

0:21:050:21:06

they're allowed to get their hands in.

0:21:060:21:08

So work that into a shape,

0:21:080:21:11

and divide it into six.

0:21:110:21:13

It's a good tip to wet your hands before you shape them, because it

0:21:180:21:22

makes it that much easier, but, gosh, it's not too difficult, is it?

0:21:220:21:25

I mean, what I do is roll it into a ball and then flatten it out,

0:21:250:21:29

and if some are a little bit bigger than others,

0:21:290:21:32

people have different sized appetites,

0:21:320:21:34

that's what I say when I make a mistake.

0:21:340:21:36

That one is a little bit bigger, isn't it?

0:21:360:21:38

And now it's time to heat up

0:21:450:21:47

my griddle pan and cook those beefburgers.

0:21:470:21:49

Rather than putting the oil in the pan,

0:21:500:21:53

I'm going to actually put the oil on the beefburgers.

0:21:530:21:57

This way, the burgers won't stick and the oil won't burn.

0:21:570:22:02

So lift each one with a fish slice into the pan and over.

0:22:020:22:07

They're going to take two minutes

0:22:160:22:17

each side when they're that thickness,

0:22:170:22:20

a little bit longer if you want them really well done,

0:22:200:22:22

but the big mistake with the beefburgers is to overcook them.

0:22:220:22:27

Don't forget to oil the other side before you flip them over.

0:22:270:22:30

They've had their time, so just turn those out.

0:22:370:22:39

Oh, they look good, don't they?

0:22:400:22:43

And I've got plans for those gorgeous juices left in the pan.

0:22:430:22:46

All the flavour from the beefburgers is there.

0:22:470:22:50

That will go onto my bap. It'll be delicious.

0:22:500:22:53

Just slide them along

0:22:530:22:56

make sure all that gubbins is coming with the extra special brioche baps.

0:22:560:23:01

It's browning nicely.

0:23:030:23:04

It should take about a minute for your buns to take on the stripes

0:23:060:23:10

of the griddle pan. And now it's an assembly job.

0:23:100:23:12

It's all about the layers - first mayo...

0:23:130:23:16

some lovely, crisp lettuce, a juicy slice of tomato.

0:23:170:23:21

We're getting there.

0:23:230:23:25

Gosh, it's quite a mountain, isn't it?

0:23:250:23:27

Last on is a slice of sweet pickled cucumber,

0:23:270:23:31

and top the whole lot off with a jaunty bun.

0:23:310:23:34

Listen, they're crispy too.

0:23:340:23:36

They look so tempting.

0:23:370:23:39

So there are my beefburgers in all their glory.

0:23:430:23:46

A real family classic.

0:23:460:23:49

Back at school, the first lunch sitting is well under way.

0:23:570:24:01

My stir-fry is sitting alongside some of the freshest fare I've ever

0:24:010:24:06

seen in the canteen, and it's all conjured up from scratch

0:24:060:24:10

by passionate head chef Flavio Hernandez.

0:24:100:24:15

-So what do you think of my stir-fry?

-It looks beautiful.

0:24:150:24:17

-What did you put in there? You've put cabbage...

-All of the vegetables

0:24:170:24:20

from the garden, and we've got a bit of pepper.

0:24:200:24:23

It's very healthy, and it's very important here to do healthy food,

0:24:230:24:26

-isn't it?

-The more fresh it is, so you can see the pad Thai,

0:24:260:24:29

and the same with the selection of vegetables over there.

0:24:290:24:32

-And they're all beautifully bright and colourful.

-Yes.

0:24:320:24:36

OK, we ready?

0:24:380:24:39

-Yes!

-Here they come!

0:24:390:24:41

-Woohoo!

-Can I have some soup, please?

0:24:410:24:45

Does anybody else want to go for the chicken and rice?

0:24:450:24:47

Mary Berry, can I please have some of your stir-fry?

0:24:470:24:50

Absolutely. Have you had stir-fry before?

0:24:500:24:52

No, I haven't, so this is my first time.

0:24:520:24:55

Wow, well, these are all vegetables from your own garden here,

0:24:550:24:57

and what are you going to choose to have with it?

0:24:570:25:00

Can I please have some pasta?

0:25:000:25:02

-Noodles, yes.

-There we are.

0:25:020:25:04

From growing their own and cooking in the teaching kitchen,

0:25:040:25:07

to this wonderful choice at lunch,

0:25:070:25:10

these children have been immersed in fresh food from year dot,

0:25:100:25:15

and it is truly fantastic to see the results.

0:25:150:25:19

I'm eating Mary Berry's stir-fry,

0:25:190:25:21

and it's very healthy, and it's tasty.

0:25:210:25:24

It's even better than the one I have at home.

0:25:240:25:27

Well, that stir-fry seems to have

0:25:270:25:29

gone down well, chef, what do you think?

0:25:290:25:31

It's the bestseller today.

0:25:310:25:33

I'm leaving Charlton Manor school with a spring in my step.

0:25:340:25:38

Bye, Mary!

0:25:380:25:39

After that gorgeous lunch,

0:25:410:25:43

what could be better than the lightest of puddings?

0:25:430:25:46

The great thing about syllabub

0:25:460:25:48

is that you've only got four ingredients -

0:25:480:25:52

the essential, a sweet white wine, sugar, lemon and cream.

0:25:520:25:59

Couldn't be easier.

0:25:590:26:01

I'm going to make the lemon syrup first.

0:26:010:26:03

So into the pan goes the juice of one lemon.

0:26:030:26:08

Then the zest, all those little pieces.

0:26:080:26:11

Then 75g of caster sugar.

0:26:110:26:15

And I've got a sweet wine here, and I'm going to have 100ml.

0:26:150:26:20

I love that glug, such a nice sound at six o'clock.

0:26:200:26:24

But this is all going in my syllabub.

0:26:260:26:28

In it goes.

0:26:290:26:31

Put the pan on the hob, and heat it gently to dissolve the sugar.

0:26:330:26:38

Couldn't be easier, this.

0:26:380:26:40

And when you're short of time and you want a special pud,

0:26:400:26:43

this is the one to choose.

0:26:430:26:45

Now all the granules at the bottom of the pan have gone,

0:26:460:26:49

and it's a thin syrup.

0:26:490:26:52

Then I'm going to bring that to a simmer for a few moments,

0:26:520:26:55

so that all the lemony flavour goes into the syrup.

0:26:550:26:58

I'll turn the heat off here.

0:27:010:27:04

I can tell you, that smells pretty good already.

0:27:040:27:06

Let that get stone-cold,

0:27:060:27:08

and we'll finish the syllabub.

0:27:080:27:11

Once you've strained the cold lemon syrup, you're ready

0:27:150:27:18

to add the final ingredient, 300ml of pouring double cream.

0:27:180:27:23

All I've got to do is combine the two together

0:27:240:27:27

and we've got a syllabub.

0:27:270:27:28

That's it.

0:27:320:27:33

And did you see, the moment I touched it, it became thick.

0:27:330:27:37

It's almost like magic, isn't it?

0:27:370:27:39

This simple but miraculous pud

0:27:420:27:44

deserves nothing less than my favourite champagne glasses.

0:27:440:27:49

After a couple of hours in the fridge, and a final flourish

0:27:490:27:53

of lemon zest, my syllabubs are ready.

0:27:530:27:56

Essential to serve them cold.

0:27:560:27:59

I think a rose would look really lovely there.

0:27:590:28:01

So there it is, my lemon syllabub.

0:28:040:28:07

It's certainly boozy, but it's deliciously light.

0:28:070:28:11

Next, I'll be travelling back in time...

0:28:170:28:19

WHISTLE BLOWS

0:28:190:28:22

..to celebrate the best of this green and pleasant land.

0:28:220:28:25

Mary is at her best as she returns to school to celebrate her light, easy and delicious cooking. From a simple version of the classic kedgeree and some delightful breakfast drop scones, to a moreish chicken, avocado and bacon salad and deliciously easy beef burgers.

Mary takes her inspiration from a visit to a ground-breaking primary school in south London that has built a secret garden where students are taught how to grow vegetables and look after a brood of chickens. It doesn't stop there as Mary joins two enthusiastic and skilful year 5 pupils in the teaching kitchen to make something deliciously fresh for their school lunch.


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