0:00:03 > 0:00:06I've been cooking for quite a few years now.
0:00:06 > 0:00:09So many recipes have come and gone,
0:00:09 > 0:00:13but there are wonderful classics that are as popular as ever.
0:00:13 > 0:00:17In this series, I'll show you how to cook some of the best of them -
0:00:17 > 0:00:20in my very special way.
0:00:20 > 0:00:22I'm just saving on the washing up.
0:00:22 > 0:00:27From classic home comforts that will put a smile on your face...
0:00:27 > 0:00:30Absolutely delicious!
0:00:30 > 0:00:34..to some favourites from the past that are making a great comeback...
0:00:35 > 0:00:37Whoa!
0:00:38 > 0:00:42And delicious light ideas that take no time at all.
0:00:42 > 0:00:44Welcome to our secret garden, Mary.
0:00:44 > 0:00:47I'm going to be helping with your school dinner.
0:00:47 > 0:00:51- Yes!- These dishes can often seem daunting,
0:00:51 > 0:00:55but I'm going to show you some tips and techniques that make them quick,
0:00:55 > 0:00:58easy and simply delicious.
0:00:58 > 0:01:02And, most importantly, with almost no fuss.
0:01:04 > 0:01:06In this programme, I'm travelling
0:01:06 > 0:01:09back in time to explore our foodie past...
0:01:09 > 0:01:11HORN TOOTS
0:01:13 > 0:01:15I enjoyed that!
0:01:15 > 0:01:19..and celebrate the best of this green and pleasant land.
0:01:30 > 0:01:34Britain is blessed with a wonderful array of fresh produce,
0:01:34 > 0:01:38and it's nice to know exactly where our food comes from.
0:01:40 > 0:01:44Growing your own, whether it's in a garden or a herb box,
0:01:44 > 0:01:46makes cooking all the more fun.
0:01:46 > 0:01:48So in this programme, I'll be
0:01:48 > 0:01:52celebrating some of our finest produce.
0:01:52 > 0:01:57A classic way to bring out the best in our glorious veg.
0:01:57 > 0:02:01The perfect idea for one of our most loved ingredients.
0:02:02 > 0:02:06My mouthwatering way to serve a spring favourite.
0:02:08 > 0:02:13And a tempting autumnal tart that's a fruity little crowd-pleaser.
0:02:14 > 0:02:19But first, a delicious classic idea for all those delicate herbs.
0:02:23 > 0:02:27This dish is my take on the French pistou sauce,
0:02:27 > 0:02:30and I'm going to serve it with pasta
0:02:30 > 0:02:32and it is delicious and easy.
0:02:33 > 0:02:37Start by cooking the linguine in salted boiling water.
0:02:39 > 0:02:41While that's boiling, I'm going to
0:02:41 > 0:02:44get on with the glorious pistou sauce.
0:02:44 > 0:02:46So what is pistou?
0:02:46 > 0:02:48It's a French version of pesto,
0:02:48 > 0:02:52without the Parmesan cheese and without the pine nuts.
0:02:52 > 0:02:56I've got some chives here - very easy to grow at home.
0:02:56 > 0:02:59Just keep nibbling at it and it'll go on all summer.
0:03:01 > 0:03:05Roughly chop the chives, and they'll be our base.
0:03:06 > 0:03:10Then I want a nice little bunch of parsley.
0:03:10 > 0:03:12I really love fresh herbs.
0:03:12 > 0:03:14They give most dishes a lift.
0:03:14 > 0:03:16Then I'm going to have some basil.
0:03:16 > 0:03:18I've got a lovely plant here.
0:03:20 > 0:03:23Now, this is the sort of plant you'd have on your windowsill.
0:03:23 > 0:03:28Now, if you just look there, there's a big spray at the top here,
0:03:28 > 0:03:29so I'm taking it down there.
0:03:29 > 0:03:34Now, just have a look and you'll see two more little shoots coming.
0:03:34 > 0:03:37If you water it and feed it they will come back like that.
0:03:41 > 0:03:43So in goes the basil.
0:03:49 > 0:03:52Pistou is herbs, oil and garlic.
0:03:55 > 0:03:57But instead of oil, I'm adding creme fraiche.
0:04:00 > 0:04:03And some sharp lemon to give it a lift.
0:04:10 > 0:04:12That's it - that's done.
0:04:13 > 0:04:16Look at that amazing green colour.
0:04:16 > 0:04:20Absolutely cram-jam full of herbs.
0:04:25 > 0:04:28The last step is to fry off 500g
0:04:28 > 0:04:32of chestnut mushrooms in some sizzling butter.
0:04:32 > 0:04:34I like them the best of the mushrooms,
0:04:34 > 0:04:37because they hold their flavour and shape.
0:04:37 > 0:04:40Saute them until they're a gorgeous golden brown
0:04:40 > 0:04:43and those juices have evaporated.
0:04:43 > 0:04:46Then I'm going to add our wonderful pistou sauce.
0:04:46 > 0:04:48In it goes, like that.
0:04:51 > 0:04:55Throw in the cooked pasta, and for that velvety touch -
0:04:55 > 0:04:57some grated Parmesan.
0:04:58 > 0:05:02And you can imagine those flavours go really well together,
0:05:02 > 0:05:06a wonderful, glorious fresh taste.
0:05:07 > 0:05:09And a little Parmesan cheese over the top.
0:05:14 > 0:05:19So there it is, pistou pasta - my take on the French classic.
0:05:23 > 0:05:26When it comes to leafy veg,
0:05:26 > 0:05:29watercress has been a firm favourite for centuries.
0:05:31 > 0:05:36Here in the Hampshire meadows, it still grows rampantly.
0:05:36 > 0:05:40Mineral-rich spring waters are filtered through chalky beds
0:05:40 > 0:05:42to create the perfect environment.
0:05:44 > 0:05:47Cultivated on farms since the 1850s,
0:05:47 > 0:05:51it was once a hugely labour-intensive process,
0:05:51 > 0:05:53involving every member of the village.
0:05:56 > 0:05:58Obviously they use machinery now,
0:05:58 > 0:06:02but Penny Ede, who's been farming these fields for 35 years
0:06:02 > 0:06:04hasn't always had this luxury.
0:06:06 > 0:06:10How much watercress can that machine cut in an hour?
0:06:10 > 0:06:13Between one and a half to two tonne an hour.
0:06:13 > 0:06:17It is quite incredible, comparing to how we used to do it by hand.
0:06:17 > 0:06:20Now, come on, if you had to do it by hand, to get that amount,
0:06:20 > 0:06:22how long would it take one person?
0:06:22 > 0:06:24Well, it would take days.
0:06:24 > 0:06:27- Days. So it's changed the industry. - Very much so, yes.
0:06:30 > 0:06:32I'm so excited to see how it was once done.
0:06:34 > 0:06:37Well, if I stop about here and we place the basket down...
0:06:39 > 0:06:41What we used to do is take a very sharp knife
0:06:41 > 0:06:45and we used to gather it within our hands.
0:06:45 > 0:06:47You're getting a lot in there.
0:06:47 > 0:06:48You certainly are.
0:06:48 > 0:06:54Go quite away from your hand and you cut.
0:06:54 > 0:06:56- And you haven't lost a finger... - I certainly haven't.
0:06:56 > 0:06:59- You've kept it well away from you. - So I'm to have a go.
0:06:59 > 0:07:04Right. Gathering it up into one hand...
0:07:04 > 0:07:07Make sure your knife's low down, away from your fingers.
0:07:07 > 0:07:10I've no intention of cutting my fingers, I might say!
0:07:10 > 0:07:13- And then slash it.- That's it.
0:07:15 > 0:07:17It's about half the size of your bunch,
0:07:17 > 0:07:21and I've also got some root on there, so I'll gently go back.
0:07:21 > 0:07:24- That's not too bad, is it? - That's fine , that's lovely.
0:07:24 > 0:07:25Oh, isn't that beautiful?
0:07:25 > 0:07:29Do you know, Penny, I was brought up on a farm and we, believe it or not,
0:07:29 > 0:07:31had watercress beds.
0:07:31 > 0:07:34And my favourite thing was watercress sandwiches
0:07:34 > 0:07:36with raspberry jam.
0:07:36 > 0:07:39Wow. What a combination!
0:07:39 > 0:07:41Anyway. We've done quite a lot.
0:07:41 > 0:07:43- We have, yeah. - Put the knife in there.
0:07:43 > 0:07:45- OK.- Off we go.
0:07:46 > 0:07:51It couldn't be fresher than picked straight from the field,
0:07:51 > 0:07:54and what better way to use it than in this classic?
0:07:54 > 0:07:57With my own special twist, of course.
0:07:59 > 0:08:02Usually you make watercress soup with potato,
0:08:02 > 0:08:04but celeriac I think is far nicer.
0:08:04 > 0:08:08You get that hint of celery and it really is scrumptious.
0:08:11 > 0:08:14Slowly soften two chopped onions in butter.
0:08:14 > 0:08:16Make sure they're on a low heat.
0:08:17 > 0:08:20Then cube the celeriac.
0:08:20 > 0:08:21You only do this roughly.
0:08:24 > 0:08:28The one thing that hits you at this stage is that it's a strong smell
0:08:28 > 0:08:29of celery, which I love.
0:08:31 > 0:08:34Add the celeriac to those delicious onions...
0:08:36 > 0:08:39..and pour over some of your favourite stock.
0:08:41 > 0:08:46Give that a stir and gently simmer until all that is absolutely tender.
0:08:52 > 0:08:55Now for the star ingredient.
0:08:55 > 0:08:56I've got 200g of watercress.
0:08:56 > 0:08:58It looks an awful lot,
0:08:58 > 0:09:00but I want it to be bright green and full of flavour.
0:09:00 > 0:09:03And all I've got to do is to let this wilt down,
0:09:03 > 0:09:05just like you would spinach.
0:09:07 > 0:09:11Make sure all that hot stock comes over -
0:09:11 > 0:09:14not too long, otherwise it'll lose its colour.
0:09:15 > 0:09:18Next, we need to puree it.
0:09:18 > 0:09:20Always a bit tricky with hot soup.
0:09:20 > 0:09:23Make sure that it's absolutely upright.
0:09:23 > 0:09:25Do it like that and it will go all over my worktop,
0:09:25 > 0:09:27and it's me that clears it up, so...
0:09:29 > 0:09:31Blend it till that vibrant green
0:09:31 > 0:09:33comes out and it's beautifully smooth.
0:09:36 > 0:09:39That looks just about right to me.
0:09:39 > 0:09:43Four tablespoons of creme fraiche, and some salt and pepper
0:09:43 > 0:09:45will give it that wonderful rich finish.
0:09:47 > 0:09:51It's such a brilliant colour. So tempting.
0:09:53 > 0:09:58And what better way to serve it than with some hot English muffins?
0:09:58 > 0:09:59Delicious!
0:10:02 > 0:10:06Watercress is definitely one of my favourites,
0:10:06 > 0:10:10but there is another green vegetable that we couldn't do without -
0:10:10 > 0:10:12asparagus.
0:10:12 > 0:10:16And it makes the perfect companion to fresh salmon.
0:10:19 > 0:10:23Let me show you a simple, timeless way of cooking salmon.
0:10:25 > 0:10:30My special trick is to butter and then season a large piece of foil.
0:10:32 > 0:10:35Then some dill - I absolutely love dill!
0:10:35 > 0:10:39This is going to give real flavour to the fish.
0:10:42 > 0:10:45And I'm going to put that down, flesh side down,
0:10:45 > 0:10:47across the top like that.
0:10:47 > 0:10:48It couldn't be simpler.
0:10:48 > 0:10:51Just pour over the juice of a lemon.
0:10:52 > 0:10:54Then a splash of white wine.
0:10:58 > 0:11:01If you wrap it all into a tight parcel,
0:11:01 > 0:11:03those juices will start to work their magic.
0:11:05 > 0:11:07Take care not to overcook it.
0:11:07 > 0:11:12So pop it in the oven, 160 fan, for around 25 minutes.
0:11:17 > 0:11:18There it is.
0:11:19 > 0:11:21That looks beautiful.
0:11:23 > 0:11:27The skin won't be hard to remove if the salmon is still warm.
0:11:27 > 0:11:31Just pull that off, right across like that.
0:11:34 > 0:11:38Now it's time for my delicious asparagus topping.
0:11:38 > 0:11:42To keep that striking green colour and crunch,
0:11:42 > 0:11:44I've cooked them for just two or three minutes.
0:11:46 > 0:11:48I just love asparagus.
0:11:48 > 0:11:49Nothing goes better with salmon.
0:11:50 > 0:11:52Then radish, cut thinly.
0:11:57 > 0:11:59I think that looks just about enough.
0:12:01 > 0:12:04Scatter over some shrimps, to give it a bit more punch.
0:12:05 > 0:12:07And then some herbs.
0:12:08 > 0:12:09That's a micro herb,
0:12:09 > 0:12:13and it is a lovely colour because it goes well with radishes.
0:12:15 > 0:12:17So the grand finale.
0:12:17 > 0:12:22Drizzle over a simple mustard, lemon and dill vinaigrette.
0:12:22 > 0:12:26It just makes it more lively and absolutely beautiful.
0:12:30 > 0:12:32Well, I'm really proud of that.
0:12:32 > 0:12:34It's something really special
0:12:34 > 0:12:37for that occasion when you've got a crowd
0:12:37 > 0:12:38and you want to push the boat out.
0:12:41 > 0:12:46Today we take it for granted that we can buy vegetables whenever we want,
0:12:46 > 0:12:48from anywhere in the world.
0:12:48 > 0:12:50This wasn't always the case.
0:12:53 > 0:12:57Here in Hampshire, the aptly named Watercress Line
0:12:57 > 0:13:00is a fine example of how we once transported our food.
0:13:03 > 0:13:06Today it's run by passionate volunteers.
0:13:06 > 0:13:09- Good morning, madam. - Good morning, thank you.
0:13:10 > 0:13:14Like Chris Yates, who's agreed to let me join his engine crew.
0:13:16 > 0:13:17And I can't wait.
0:13:20 > 0:13:22- Hello, there.- Hello, Mary.
0:13:22 > 0:13:24Nice to meet you. Welcome to the Watercress Line.
0:13:24 > 0:13:26And so what part do you play here?
0:13:26 > 0:13:29Well, today I'm the fireman, so I'll be stoking the fire
0:13:29 > 0:13:31to make sure we've got enough steam so we can go up the line.
0:13:31 > 0:13:34- Right.- We've got Greg there in the corner who's going to do the driving
0:13:34 > 0:13:37- for us today.- And how old is it?
0:13:37 > 0:13:39This particular engine - built in 1937.
0:13:39 > 0:13:42And it's still going strong, with a lot of love, care and attention.
0:13:42 > 0:13:44- Mary, would you like to come and join us?- I'd love to.
0:13:44 > 0:13:46You'll have to wear these pair of overalls.
0:13:46 > 0:13:48- Oh, I want to look the part! - Absolutely.- I won't be a minute.
0:13:48 > 0:13:50We'll see you in a moment.
0:13:51 > 0:13:55While I get ready, Chris and Greg keep stoking that fire.
0:13:55 > 0:14:00It will need to be a sweltering 400 degrees before we can get going.
0:14:03 > 0:14:06- Come aboard.- Are we ready?
0:14:06 > 0:14:10- Hello.- Welcome aboard. - Gosh, it's quite cosy in here.
0:14:10 > 0:14:13- It is cosy and warm. - Wow, that's hot, isn't it?
0:14:13 > 0:14:15That's very hot. No soggy bottoms on here, Mary.
0:14:15 > 0:14:19Oi, watch it. LAUGHTER
0:14:21 > 0:14:25- HE BLOWS WHISTLE - Yeah, clear to go.
0:14:25 > 0:14:26And we're clear to go.
0:14:26 > 0:14:30HORN HOOTS Oh, that's lovely, isn't it?
0:14:33 > 0:14:37This line was built in 1865,
0:14:37 > 0:14:41and one of its main purposes was to transport vast quantities
0:14:41 > 0:14:45of watercress directly to London's Covent Garden market.
0:14:49 > 0:14:52It's beginning to chuff, chuff, chuff, chuff. How lovely.
0:14:56 > 0:15:00But my goodness, this train is nearly 300 tonnes
0:15:00 > 0:15:03and demands to be constantly fed -
0:15:03 > 0:15:08quite a job for the men who would have once spent their lives on it.
0:15:12 > 0:15:16Oh! It's pretty heavy.
0:15:21 > 0:15:26Right. How many of these are we going to use?
0:15:26 > 0:15:32- Five.- I think I'll hand it over to you.- Right.
0:15:35 > 0:15:37Getting the watercress to London
0:15:37 > 0:15:41opened up the market for so many farms.
0:15:43 > 0:15:48It became very popular and was soon known as poor man's bread -
0:15:48 > 0:15:51because Victorian workers could buy bunches for breakfast
0:15:51 > 0:15:53as they made their way to work.
0:15:57 > 0:16:00HORN HOOTS
0:16:01 > 0:16:05- I think you've done it before. - I enjoyed that!
0:16:06 > 0:16:09Ruined your hairdo.
0:16:11 > 0:16:13How about that, then?
0:16:13 > 0:16:16At its peak, there were thousands
0:16:16 > 0:16:19of steam trains running across the country.
0:16:21 > 0:16:25Of course, we transport our food in other ways today,
0:16:25 > 0:16:28but some of the old lines, like this one,
0:16:28 > 0:16:30have been lovingly restored.
0:16:33 > 0:16:35Hello, there.
0:16:39 > 0:16:41- I've had a great time. - I'm glad you enjoyed it.
0:16:41 > 0:16:44- Thank you very much for having me. - Thanks for coming.
0:16:44 > 0:16:48- Bye-bye, Mary.- Thanks so much. Bye. - Thank you, Mary. Bye.
0:16:48 > 0:16:53It wasn't only watercress that found its way into more kitchens.
0:16:53 > 0:16:58All sorts of food slowly became accessible to city dwellers
0:16:58 > 0:17:00and meat was one of them.
0:17:00 > 0:17:03Lamb has long been a staple of the countryside,
0:17:03 > 0:17:08and it continues to be the go-to Sunday lunch.
0:17:08 > 0:17:13I have the ideal classic way to cook it that is mouth-wateringly simple.
0:17:15 > 0:17:19There is nothing more classic early in the season than lamb,
0:17:19 > 0:17:24and I've got a beautiful fillet of lamb - sometimes called cannon.
0:17:26 > 0:17:29The secret here is to start by seasoning,
0:17:29 > 0:17:31then sealing the lamb in a hot pan.
0:17:34 > 0:17:37Turn that over. Look, isn't that a gorgeous colour?
0:17:41 > 0:17:43So I'm going to add some rosemary.
0:17:43 > 0:17:47I'm going to put some underneath, and some on the top,
0:17:47 > 0:17:50and that'll really permeate the lamb.
0:17:51 > 0:17:54And now it wants to go into a really hot oven -
0:17:54 > 0:17:57200 fan for eight minutes.
0:17:58 > 0:18:02Of course, lamb is nothing without a delicious mint dressing.
0:18:04 > 0:18:07Mint has happy memories for me because when I was about 14
0:18:07 > 0:18:09I was horse-mad, or pony-mad,
0:18:09 > 0:18:12and I used to go to gymkhanas and Mum would say,
0:18:12 > 0:18:14"What do you want for supper when you come home?"
0:18:14 > 0:18:17And I used to say, "New potatoes and peas,"
0:18:17 > 0:18:21but the main thing was to have mint sauce on top.
0:18:21 > 0:18:23And now I've sort of upgraded it and it's a mint dressing.
0:18:25 > 0:18:28The base of this dressing is a classic mustard vinaigrette.
0:18:30 > 0:18:34And I've got a nice fat clove of garlic there going in.
0:18:38 > 0:18:40That's it.
0:18:40 > 0:18:45And my personal touch is fragrant fresh mint and chopped spring onion.
0:18:47 > 0:18:50Now, that looks interesting - really fun and spring-like.
0:18:52 > 0:18:55Look at that lamb - perfect.
0:18:56 > 0:19:00There is a very strong smell of rosemary here, which is lovely.
0:19:02 > 0:19:03To make sure it's tender,
0:19:03 > 0:19:06rest the cannons for at least five minutes.
0:19:08 > 0:19:09While you're waiting,
0:19:09 > 0:19:13warm that delicious mint dressing with some seasonal green veg.
0:19:14 > 0:19:18So I've got everything ready. All I've got to do is serve.
0:19:21 > 0:19:24Just the right amount of pinkness.
0:19:24 > 0:19:27Isn't that sheer perfection? I'm rather chuffed with that.
0:19:31 > 0:19:36That fragrant minty dressing brings it all together perfectly.
0:19:41 > 0:19:46I cannot think of a better combination than spring vegetables,
0:19:46 > 0:19:49all bright green, and perfectly cooked lamb.
0:19:49 > 0:19:52For me, nothing could be better.
0:19:57 > 0:19:59I've always enjoyed growing vegetables,
0:19:59 > 0:20:01and there's nothing better
0:20:01 > 0:20:03than spending time pottering in the garden.
0:20:06 > 0:20:09That's a pretty good head of garlic - enormous.
0:20:09 > 0:20:11No wonder it's called elephant garlic.
0:20:11 > 0:20:14Here I've got masses of parsley.
0:20:15 > 0:20:17I think that's enough.
0:20:18 > 0:20:22The main thing is we grow what we eat and what we enjoy.
0:20:22 > 0:20:27I have a son that thinks kale is the best thing since sliced bread.
0:20:28 > 0:20:31There is the sort of carrot you don't see in the shops.
0:20:31 > 0:20:33This one's got two legs.
0:20:35 > 0:20:39With all this wonderful produce to choose from,
0:20:39 > 0:20:42there really is only one thing to do with them.
0:20:42 > 0:20:44A delicious classic roast.
0:20:46 > 0:20:49One of my most favourite things are roasted vegetables -
0:20:49 > 0:20:53hot or cold, sometimes on toasted sourdough bread.
0:20:53 > 0:20:55I can think of nothing better.
0:20:55 > 0:20:59Use whatever veg you have to hand. Peppers give colour.
0:20:59 > 0:21:01I nearly always choose the red ones -
0:21:01 > 0:21:03not only do you get colour, but you get flavour.
0:21:07 > 0:21:08Just bang them out.
0:21:15 > 0:21:17I love roasted courgettes.
0:21:19 > 0:21:23Good sized chunks, because then you get a bit of texture left in them.
0:21:27 > 0:21:29And what about some thinly sliced aubergine?
0:21:33 > 0:21:37And one of my favourites - butternut squash.
0:21:40 > 0:21:43So if you just take rings like that,
0:21:43 > 0:21:46you can get the peel off much more easily.
0:21:50 > 0:21:53And then you just need to cut that into chunks.
0:21:56 > 0:21:58There we are, in it goes.
0:22:00 > 0:22:03Nothing will bring out their flavours more than some salt
0:22:03 > 0:22:05and pepper and a drizzle of olive oil.
0:22:07 > 0:22:11So in I go, and just work and massage it in.
0:22:13 > 0:22:15Look at those beautiful colours!
0:22:17 > 0:22:2030 minutes in a 200 degrees fan oven will soften them
0:22:20 > 0:22:24while keeping them golden brown outside.
0:22:24 > 0:22:26Heaven!
0:22:26 > 0:22:30While the veggies are roasting, I'll get on with the dressing.
0:22:30 > 0:22:34In the bowl I'm going to put a teaspoonful of mustard -
0:22:34 > 0:22:37I love the grainy mustard. In it goes.
0:22:38 > 0:22:43Add in a crushed clove of garlic and four tablespoons of olive oil.
0:22:45 > 0:22:49Then a couple of tablespoons of balsamic vinegar.
0:22:49 > 0:22:53This gives us a lovely colour and a very distinctive flavour.
0:22:56 > 0:22:58A good teaspoon of sugar.
0:22:58 > 0:23:02And finish it off with a finely chopped banana shallot -
0:23:02 > 0:23:04for a bit of crunch.
0:23:09 > 0:23:11Those veggies are looking good.
0:23:12 > 0:23:14It's time to get them plated up.
0:23:15 > 0:23:17They're so beautifully colourful.
0:23:18 > 0:23:21There we go. A lovely combination.
0:23:24 > 0:23:26And that'll add lots of flavour -
0:23:26 > 0:23:31a little bit of sharpness from the balsamic dressing.
0:23:32 > 0:23:34To really kick off this recipe,
0:23:34 > 0:23:37I have one last touch - rich feta cheese.
0:23:37 > 0:23:41And it contrasts, with the white and all these colours.
0:23:41 > 0:23:42I think it goes really well.
0:23:44 > 0:23:48Finish off with some wonderfully fragrant chopped mint and basil.
0:23:52 > 0:23:54Do you know something?
0:23:54 > 0:23:57This is a perfect meal without meat - you don't need it.
0:23:57 > 0:23:59It's absolutely delicious.
0:23:59 > 0:24:02Sitting with a glass of wine outside on a summer's evening.
0:24:02 > 0:24:05It would be one of my most favourite things.
0:24:10 > 0:24:13Of course it's not only about the vegetables.
0:24:14 > 0:24:18The country also has wonderful hedgerows
0:24:18 > 0:24:20and orchards laden with fruit.
0:24:20 > 0:24:24I have the ultimate classic to celebrate them.
0:24:24 > 0:24:27I'm going to make it in my own special way.
0:24:29 > 0:24:33Tarte tatin has that wonderful layer of caramel on the top,
0:24:33 > 0:24:35and I'm going to show you how to do it.
0:24:35 > 0:24:42The secret to a textbook caramel is to use a stainless steel pan.
0:24:42 > 0:24:45This will stop the sugar from crystallising whilst it dissolves
0:24:45 > 0:24:47in a little water.
0:24:47 > 0:24:50You never need be frightened of making caramel
0:24:50 > 0:24:52if you do it this way.
0:24:54 > 0:24:56Once all the granules have dissolved,
0:24:56 > 0:24:58turn up the heat to a steady boil.
0:25:00 > 0:25:03Now you can hear that bubbling away,
0:25:03 > 0:25:07it will become quiet and rather thicker,
0:25:07 > 0:25:10and then you need to look down in the pan
0:25:10 > 0:25:13and see it's a pale golden colour.
0:25:14 > 0:25:16That is perfect.
0:25:17 > 0:25:20That smooth caramel now needs to be
0:25:20 > 0:25:24set in an unbuttered fixed-base cake tin.
0:25:24 > 0:25:26Let it cover the bottom of the tin.
0:25:31 > 0:25:33So, onto the puree.
0:25:33 > 0:25:36I've got a Bramley apple here, a really large one,
0:25:36 > 0:25:37and I'm going to core it.
0:25:42 > 0:25:44That took a bit of effort, didn't it?
0:25:47 > 0:25:50It's nice to use a Bramley apple,
0:25:50 > 0:25:53because it goes down to a mush and we want to puree.
0:25:56 > 0:25:58I always add a bit of sugar, as Bramley apples
0:25:58 > 0:26:01can be a little bit tart.
0:26:01 > 0:26:04And then pop the lid on and it'll create steam.
0:26:04 > 0:26:09Keep an eye on it and stir it until it's absolutely down to a mush.
0:26:11 > 0:26:12Back to the tart.
0:26:12 > 0:26:15Make sure you now butter the cake tin so nothing sticks.
0:26:17 > 0:26:21And then slice some sweet English dessert apples for your next layer.
0:26:23 > 0:26:26Tarte tatin is something really, really special,
0:26:26 > 0:26:30and I would serve it because I'd got friends round for Sunday lunch,
0:26:30 > 0:26:33or as a nice pudding on a special occasion.
0:26:33 > 0:26:36So there's our pattern finished,
0:26:36 > 0:26:40and then the rest goes on higgledy-piggledy on top like that.
0:26:43 > 0:26:47Now, the puree looks good, and I'm going to mush it.
0:26:49 > 0:26:51This is the perfect consistency.
0:26:55 > 0:26:59This apple puree is my little twist on the French classic
0:26:59 > 0:27:01to make it extra special.
0:27:03 > 0:27:06Finally, the puff pastry.
0:27:06 > 0:27:08To keep things simple, a pre-rolled sheet,
0:27:08 > 0:27:12cut to just a little bigger than the tin, will be perfect.
0:27:13 > 0:27:16I'm making it bigger because I want to tuck the edge in.
0:27:21 > 0:27:23To get a wonderfully crisp top,
0:27:23 > 0:27:26a little cross in the centre will release all of the steam.
0:27:28 > 0:27:31Just 40 minutes in a 200 fan oven
0:27:31 > 0:27:33will bake it until it's golden brown.
0:27:42 > 0:27:43Well, I'm quite chuffed with that.
0:27:43 > 0:27:46Now for the moment of truth.
0:27:46 > 0:27:48One, two, three, four...
0:27:52 > 0:27:55How about that? It's got such a gorgeous shine on it.
0:27:55 > 0:28:00And we've got masses of apple and a nice crispy pastry underneath.
0:28:01 > 0:28:04All we need now is a good fat slice,
0:28:04 > 0:28:06and a dollop of creme fraiche.
0:28:10 > 0:28:12That is sheer heaven.
0:28:17 > 0:28:18Next time...
0:28:18 > 0:28:21Really absolutely scrumptious.
0:28:21 > 0:28:24..ideas for timeless entertaining.
0:28:24 > 0:28:26It is absolutely breathtaking.