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 > 0:00:16In this series, I'll show you how to cook some of the best of them in
0:00:16 > 0:00:18my very special way.
0:00:18 > 0:00:20I'm just saving on the washing-up.
0:00:20 > 0:00:24From delicious, light ideas that take no time at all...
0:00:24 > 0:00:27I'm going to be helping with your school dinner.
0:00:27 > 0:00:32- Yes!- ..to tempting dishes inspired by our green and pleasant land...
0:00:33 > 0:00:35TRAIN WHISTLE BLOWS
0:00:38 > 0:00:39I enjoyed that!
0:00:40 > 0:00:45..and some favourites from the past that are making a great comeback.
0:00:45 > 0:00:46Whoa!
0:00:48 > 0:00:50How about that, then?
0:00:50 > 0:00:52These dishes can often seem daunting,
0:00:52 > 0:00:57but I'm going to show you some tips and techniques that make them quick,
0:00:57 > 0:00:59easy and simply delicious.
0:00:59 > 0:01:03And, most importantly, with almost no fuss.
0:01:04 > 0:01:08In this programme, ideas for timeless entertaining.
0:01:08 > 0:01:11It is absolutely breathtaking.
0:01:17 > 0:01:20I absolutely love entertaining
0:01:20 > 0:01:24from planning the menu to laying the table,
0:01:24 > 0:01:27and, of course, there'll be plenty of fresh flowers.
0:01:28 > 0:01:30This is a feast with something for everyone...
0:01:32 > 0:01:35..my succulent, crisp roast that's irresistible...
0:01:37 > 0:01:39..the perfect dish for a romantic evening...
0:01:41 > 0:01:44..a family classic that children will adore...
0:01:45 > 0:01:49..and a beautifully simple pud that's my absolute favourite.
0:01:50 > 0:01:53But first, a timeless starter -
0:01:53 > 0:01:57a Scandinavian classic that never fails to impress my guests.
0:01:58 > 0:02:03For years, yonks, I've been serving gravadlax for special occasions.
0:02:03 > 0:02:08The classic gravadlax is with sugar, salt and dill.
0:02:08 > 0:02:12I'm doing a modern twist on it and using beetroot instead of the dill.
0:02:13 > 0:02:15I've got a piece of salmon here.
0:02:15 > 0:02:19I've descaled it and taken any fins off,
0:02:19 > 0:02:21and there are no signs of any bones there.
0:02:22 > 0:02:24It couldn't be more ready for curing.
0:02:25 > 0:02:31Mix together the magical blend of grated raw beetroot, Demerara sugar,
0:02:31 > 0:02:33salt and a little pepper.
0:02:33 > 0:02:35Pile it on, all the way down.
0:02:35 > 0:02:36Easy so far?
0:02:44 > 0:02:47That's it. Now I'm going to wrap it up.
0:02:47 > 0:02:50Whilst the salt and sugar draw out the moisture,
0:02:50 > 0:02:53the beetroot will seep into the salmon,
0:02:53 > 0:02:56turning the flesh a striking deep pink.
0:02:56 > 0:02:59I want to keep all the juices in
0:02:59 > 0:03:02and, in 24 hours, you have gravadlax.
0:03:02 > 0:03:04It couldn't be more simple.
0:03:04 > 0:03:09No cooking is required, just a weighted tray to bed it down
0:03:09 > 0:03:11and an overnight stay in the fridge.
0:03:14 > 0:03:18Plenty of time to rustle up a punchy sauce to partner it.
0:03:19 > 0:03:22Mix some fiery horseradish and cool creme fraiche
0:03:22 > 0:03:26with a store cupboard favourite I wouldn't be without -
0:03:26 > 0:03:28sweet pickled cucumbers.
0:03:29 > 0:03:33I love them. They go well with salads and very well with fish.
0:03:33 > 0:03:35And that gives a bit of bite in the sauce.
0:03:36 > 0:03:38Put all that in.
0:03:39 > 0:03:44Season and, for a final touch, add some chopped parsley.
0:03:46 > 0:03:48I can actually eat this by the spoonful.
0:03:48 > 0:03:49I can eat it neat.
0:03:53 > 0:03:54Mmm!
0:03:55 > 0:03:57It's delicious.
0:03:57 > 0:03:58And the crunch!
0:04:00 > 0:04:01And it's quite hot, too.
0:04:11 > 0:04:17So just look at that - the fish is a bright, beautiful beetroot colour.
0:04:17 > 0:04:18Now, it's pretty messy.
0:04:20 > 0:04:23Good thing my guests won't see it in this state,
0:04:23 > 0:04:25but I have a secret tip for serving it
0:04:25 > 0:04:29without turning your fingers bright purple.
0:04:29 > 0:04:32What I do before I carve it is to take a little bit of clingfilm.
0:04:32 > 0:04:34You can see my hand is completely clean.
0:04:38 > 0:04:40It's really beautiful.
0:04:40 > 0:04:44You get this gorgeous bright colour on the outside.
0:04:48 > 0:04:53A finishing flourish of delicate pea shoots, shredded raw beetroot
0:04:53 > 0:04:56and the horseradish sauce - if there's any left.
0:04:58 > 0:05:00That's just as I want it to be.
0:05:00 > 0:05:02In fact, I'm very chuffed with it.
0:05:02 > 0:05:04Salmon doesn't get better than this.
0:05:04 > 0:05:06Really absolutely scrumptious!
0:05:14 > 0:05:18For me, entertaining isn't just about decorating the plate.
0:05:18 > 0:05:23Tomorrow, as part of the annual Festival of Flowers at Leeds Castle,
0:05:23 > 0:05:27huge floral displays will be created in its main rooms.
0:05:30 > 0:05:34I've come to south-east London to meet the man who will be in charge
0:05:34 > 0:05:39of the banqueting hall - award-winning florist Simon Lycett.
0:05:39 > 0:05:41- Oh, my goodness gracious!- Hello. - Hops!
0:05:41 > 0:05:43They're fabulous, aren't they?
0:05:43 > 0:05:45All ready to do something dramatic, I bet.
0:05:49 > 0:05:50OK, everyone, we've got a visitor.
0:05:50 > 0:05:52- Hello, good morning.- Mary.
0:05:52 > 0:05:53Oh, wonderful smells!
0:05:53 > 0:05:55It's so colourful.
0:05:55 > 0:05:57Absolutely amazing.
0:05:58 > 0:06:01If I know Simon, it's not going to be a simple affair.
0:06:02 > 0:06:05We are creating an amazing tablescape.
0:06:05 > 0:06:08These are all British seasonal flowers.
0:06:08 > 0:06:10And I thought you might like to have a go
0:06:10 > 0:06:12at creating your own arrangement with me.
0:06:12 > 0:06:14I'll watch you, and then I'll copy.
0:06:14 > 0:06:16Are there any sort of rules?
0:06:16 > 0:06:19I mean, say we're going to do this for the middle of a table.
0:06:19 > 0:06:23When you're arranging flowers, I would say,
0:06:23 > 0:06:27work one type of flower at a time and gradually build up.
0:06:27 > 0:06:32So establish your size and shape of your design as you start.
0:06:32 > 0:06:33Now, that's a really good tip.
0:06:33 > 0:06:35So, if we're using hydrangeas...
0:06:35 > 0:06:37- Yes.- ..put those in first, and then fill in the gaps?
0:06:37 > 0:06:39Yeah. So woody stems,
0:06:39 > 0:06:42do you remember we used to be told to hammer woody stems?
0:06:42 > 0:06:43Oh, yes. Roses - you used to have to hammer them.
0:06:43 > 0:06:45- Yes.- We don't do that?- No.
0:06:45 > 0:06:49That causes bacterial growth and the flowers will stay fresher longer if
0:06:49 > 0:06:54it's a clean cut on an angle and then split up the stem,
0:06:54 > 0:06:56and that will mean that, when it's in the flower foam,
0:06:56 > 0:07:00it's able to take up maximum amounts of water.
0:07:00 > 0:07:05Right. Are we aiming to have this so that, whatever angle you look at it,
0:07:05 > 0:07:07- it looks good?- Absolutely.
0:07:07 > 0:07:08If you're on a dining table,
0:07:08 > 0:07:11make it so it looks pretty in every direction.
0:07:11 > 0:07:16Simon can use thousands of flowers for his extravagant pieces.
0:07:16 > 0:07:20It's a real eye-opener for an amateur flower arranger like me.
0:07:21 > 0:07:23Usually, when I'm doing it at home, I'm all alone,
0:07:23 > 0:07:25and here I can crib exactly what you're doing.
0:07:25 > 0:07:27Any time, I shall come and give you a hand, Mary.
0:07:27 > 0:07:29It would be my pleasure.
0:07:29 > 0:07:31I might swap it for a pie.
0:07:31 > 0:07:33Oh, well, I'm not bad at the pies.
0:07:36 > 0:07:38You're looking rather beautiful.
0:07:38 > 0:07:40I need a lot of encouragement.
0:07:40 > 0:07:41When you're up against the next...
0:07:41 > 0:07:44I'm watching you! You're going far quicker than me.
0:07:44 > 0:07:48It's quite difficult to get those into the foam.
0:07:48 > 0:07:50I think that's a good indicator of when you've nearly finished
0:07:50 > 0:07:53your arrangement, is when you're slightly struggling to find
0:07:53 > 0:07:55any more space to put your flowers in. So, Mary,
0:07:55 > 0:07:59my last addition is a kick of this fabulous,
0:07:59 > 0:08:01screaming hot pink, which...
0:08:02 > 0:08:04- ..for me just brings it all together.- They're nerine,
0:08:04 > 0:08:07- aren't they?- Yeah. Give you a real...- And they need no attention.
0:08:07 > 0:08:11No attention. They're like florists and cooks - they thrive on neglect.
0:08:11 > 0:08:14Well, I don't. I like to be well looked after, and I am here.
0:08:14 > 0:08:15HE LAUGHS
0:08:15 > 0:08:18- How's that?- Beautiful. Look, you see, I think,
0:08:18 > 0:08:22as a non-matched pair, we've not done a bad job, have we?
0:08:22 > 0:08:23I'm really rather proud of that.
0:08:23 > 0:08:25I can't wait to show you the big one
0:08:25 > 0:08:27we're going to create at Leeds Castle.
0:08:27 > 0:08:30- Well, we've had a little practice, haven't we?- Exactly.
0:08:33 > 0:08:35To me, flowers say romance,
0:08:35 > 0:08:39and there's nothing more romantic than pushing the boat out for
0:08:39 > 0:08:40a special dinner for two.
0:08:42 > 0:08:44I well remember,
0:08:44 > 0:08:47when I first met my husband and we were courting,
0:08:47 > 0:08:52he took me to a very famous fish restaurant and we had Dover sole,
0:08:52 > 0:08:53and it was such a treat.
0:08:53 > 0:08:57I'd never tasted fish like it, and I've remembered it to this day.
0:08:58 > 0:09:01Once you've tasted heaven, you might as well stick with it.
0:09:02 > 0:09:04I have a beautiful Dover sole here.
0:09:04 > 0:09:06The classic way to serve it
0:09:06 > 0:09:10is simply with butter, lemon and parsley
0:09:10 > 0:09:14so that you really get the flavour of this beautiful, firm fish.
0:09:14 > 0:09:17Taking that tough skin off is tricky,
0:09:17 > 0:09:20so ask your fishmonger to do it for you.
0:09:20 > 0:09:23You can leave the head on or off. I'm going to take it off.
0:09:23 > 0:09:27And you've got to give it a bang over the bone there,
0:09:27 > 0:09:28and then just cut it off.
0:09:30 > 0:09:34Dover sole is simple to cook, but it needs to be done with care,
0:09:34 > 0:09:39so here's how to pan-fry it to perfection every time.
0:09:39 > 0:09:42Butter the fish rather than putting butter in the pan.
0:09:42 > 0:09:45Why? Because, if you put butter in the pan, before you know it,
0:09:45 > 0:09:47it will burn.
0:09:47 > 0:09:51Take softened butter and spread it particularly on the top there
0:09:51 > 0:09:55cos that's the first part that touches the pan,
0:09:55 > 0:09:57and it will then melt over.
0:09:57 > 0:09:59And the flavour of butter is wonderful.
0:10:00 > 0:10:03That's it. Sprinkle over a little salt and pepper,
0:10:03 > 0:10:05and we're ready to go.
0:10:06 > 0:10:08That feels very, very hot.
0:10:08 > 0:10:10Hold it quite firmly.
0:10:15 > 0:10:17A couple of minutes each side.
0:10:17 > 0:10:20I can start to spread the second side with butter.
0:10:23 > 0:10:25Don't forget the tail cos that would stick.
0:10:25 > 0:10:29Just needs a few more seconds, and then I'll turn it over.
0:10:29 > 0:10:31One, two, three, four.
0:10:33 > 0:10:34Doesn't that look beautiful?
0:10:34 > 0:10:39It hasn't burnt. It's just that gorgeous, golden, nutty brown.
0:10:39 > 0:10:43Don't be tempted to overcook it because it's such a special fish.
0:10:44 > 0:10:45I'm really chuffed with that.
0:10:45 > 0:10:48It looks beautiful, doesn't it?
0:10:48 > 0:10:51Serve simply with a generous wedge of lemon
0:10:51 > 0:10:54and a classic parsley lemon butter
0:10:54 > 0:10:57gently melted in the lingering heat of the pan.
0:10:57 > 0:10:58Look at that!
0:11:01 > 0:11:04Dover sole - the king of all the fish.
0:11:05 > 0:11:09I think that would be the start of a perfect evening.
0:11:09 > 0:11:12It's just for two of you, would be such a luxury.
0:11:19 > 0:11:23Of course, entertaining isn't just about romantic suppers.
0:11:23 > 0:11:27Sometimes, it's a big jolly meal with lots of friends,
0:11:27 > 0:11:30but I still love to make every effort.
0:11:31 > 0:11:35It really is the fresh flowers in the middle of the table that makes
0:11:35 > 0:11:39the setting. And it's the part that I really enjoy doing.
0:11:43 > 0:11:46I have the perfect dish to make them feel special, too.
0:11:48 > 0:11:52I always have a few recipes up my sleeve that I can rustle up from
0:11:52 > 0:11:54store cupboard ingredients.
0:11:54 > 0:11:58This one is just perfect, and the children love it.
0:12:03 > 0:12:05I've got six legs.
0:12:05 > 0:12:08That's the thigh and the drumstick altogether.
0:12:08 > 0:12:10It makes a really substantial meal.
0:12:10 > 0:12:12Just knocked together in no time.
0:12:12 > 0:12:13Here goes.
0:12:13 > 0:12:16First for the sticky part.
0:12:16 > 0:12:19Ketchup. Everybody's got tomato sauce in the cupboard.
0:12:19 > 0:12:22I'm going to judge it. So six tablespoons.
0:12:22 > 0:12:23One...
0:12:23 > 0:12:24Two...
0:12:29 > 0:12:31Give or take, that's six tablespoons.
0:12:31 > 0:12:33Three tablespoons of Worcester sauce.
0:12:37 > 0:12:39That gives it a little bit of oomph.
0:12:39 > 0:12:43Then a couple of tablespoons of mustard.
0:12:43 > 0:12:45I like the grainy mustard.
0:12:45 > 0:12:47And it's pretty tasty so far.
0:12:48 > 0:12:51Next, some runny honey.
0:12:51 > 0:12:52Two tablespoons.
0:12:52 > 0:12:55I've often got a jar that's solid at the bottom.
0:12:55 > 0:12:58Just warm it and it will be runny again.
0:12:59 > 0:13:00Almost there.
0:13:00 > 0:13:04Just two tablespoons of tomato puree and a clove of garlic,
0:13:04 > 0:13:05and you're done.
0:13:09 > 0:13:11Fairly sticky already.
0:13:13 > 0:13:16Now all it needs is the chicken.
0:13:16 > 0:13:18Just make four slits in total.
0:13:18 > 0:13:22That means all the flavour of the sticky topping
0:13:22 > 0:13:24gets right down inside.
0:13:24 > 0:13:25And it's wonderful.
0:13:32 > 0:13:34Right. It all goes in.
0:13:34 > 0:13:36Like some of my best recipes,
0:13:36 > 0:13:40there are no hard and fast rules for this marinade.
0:13:40 > 0:13:41I've been tweaking it over the years,
0:13:41 > 0:13:43adding a little bit more of this and that,
0:13:43 > 0:13:46but it's got to be sticky and sweet.
0:13:46 > 0:13:48Once the chicken is well and truly coated,
0:13:48 > 0:13:53pop in the fridge and wait for that sticky marinade to work its wonders.
0:14:00 > 0:14:03When you and your chicken legs are ready to cook,
0:14:03 > 0:14:05hunt out your largest roasting tin.
0:14:05 > 0:14:08I've put a bit of nonstick paper in the bottom there,
0:14:08 > 0:14:10because it makes it easier to clean later.
0:14:10 > 0:14:12And spread them out in one layer.
0:14:12 > 0:14:15If you pile it up, they won't get crispy on top.
0:14:24 > 0:14:25Smells pretty good.
0:14:27 > 0:14:28That's it.
0:14:29 > 0:14:34Into the oven at 200 degrees fan for about 35 to 40 minutes.
0:14:42 > 0:14:45I think that looks amazing.
0:14:45 > 0:14:47This gorgeous deep colour.
0:14:47 > 0:14:50I'm just going to test whether it's absolutely done.
0:14:50 > 0:14:53Just go into the thickest part,
0:14:53 > 0:14:59and make quite sure the juices there are as clear as a bell.
0:14:59 > 0:15:00If they've got a little bit of pink,
0:15:00 > 0:15:03pop it back in the oven for a bit longer.
0:15:03 > 0:15:04That's perfect.
0:15:04 > 0:15:06Right.
0:15:06 > 0:15:10Pile those in. I think they look really, really special.
0:15:10 > 0:15:15The charred finish and the smell, so spicy and good.
0:15:15 > 0:15:18My sticky honey chicken is great for entertaining children.
0:15:18 > 0:15:23It's not too expensive, and it looks so good, and tastes even better.
0:15:29 > 0:15:34Once favoured by Henry VIII and his first wife, Catherine of Aragon,
0:15:34 > 0:15:37I imagine Leeds Castle has been privy
0:15:37 > 0:15:39to an entertaining dinner or two.
0:15:39 > 0:15:42Look at that. Wow. Beautiful.
0:15:45 > 0:15:47But this morning in Kent, the spectacle is arriving
0:15:47 > 0:15:52in mist and floral form for the annual Festival of Flowers.
0:15:52 > 0:15:55Let's go and see what's what.
0:15:55 > 0:15:58It's not even eight o'clock, and Simon's ready to start,
0:15:58 > 0:16:01with me as his helper, of course.
0:16:01 > 0:16:02- There you are.- Thank you.
0:16:02 > 0:16:05- Straight through here?- Yes, please. - OK.
0:16:05 > 0:16:10Preparations are well under way for tomorrow's public opening.
0:16:10 > 0:16:13I've never seen anything quite like it.
0:16:13 > 0:16:15So here we are.
0:16:15 > 0:16:19- It's enormous. Where are we? - Henry VIII's banqueting chamber,
0:16:19 > 0:16:22which, in two hours, we're going to transform.
0:16:22 > 0:16:25It's going to have tall arrangements,
0:16:25 > 0:16:27one long table, flowers everywhere,
0:16:27 > 0:16:29candles, everything we've prepared.
0:16:29 > 0:16:31Well, you've a blank canvas.
0:16:31 > 0:16:35There are 22 florists taking part in the festival.
0:16:35 > 0:16:40And thousands of people are expected to visit over the next six days to
0:16:40 > 0:16:43enjoy all these magnificent displays.
0:16:46 > 0:16:50As befits a hall that once entertained Henry VIII,
0:16:50 > 0:16:54Simon and his team have designed a banquet table display.
0:16:56 > 0:16:58Seeing as how there's so much to do before the opening,
0:16:58 > 0:17:01I'd better make myself useful.
0:17:01 > 0:17:03- There we are.- I'll take that from you. Thank you.
0:17:03 > 0:17:06As you can see, there's quite a lot of carrying.
0:17:06 > 0:17:09And this is going to be a long dining table?
0:17:09 > 0:17:14Yes. Clothed in this gorgeous, sort of champagne-coloured taffeta.
0:17:14 > 0:17:18And then these vast decorations that are there stood on the ground
0:17:18 > 0:17:21are going to go on the table all the way along, lined up.
0:17:21 > 0:17:23So before you start, do you draw this all out?
0:17:23 > 0:17:25No, it's in my brain.
0:17:25 > 0:17:27That looks very firmly on top.
0:17:27 > 0:17:29- You don't want it falling on somebody's head.- No.
0:17:29 > 0:17:31- Give them a bit of a shock!- There's a lot of weight,
0:17:31 > 0:17:33and everything we do has to be very stable.
0:17:33 > 0:17:34It's good physical work.
0:17:34 > 0:17:37Have you done a similar thing with different flowers
0:17:37 > 0:17:41- from different seasons?- Yes, we did a party in Kensington Palace,
0:17:41 > 0:17:44where it was all greens, ferns and white orchids.
0:17:44 > 0:17:48And along the table it was bowls of Lily of the valley and hellebores.
0:17:48 > 0:17:50You would need an awful lot of Lily of the valley.
0:17:50 > 0:17:52We use an awful lot of everything.
0:17:52 > 0:17:56And I think that what makes a spectacular setting is abundance,
0:17:56 > 0:18:00be it in food, candles, flowers and love.
0:18:00 > 0:18:01You mean a bit over the top?
0:18:01 > 0:18:02Of course. A LOT over the top!
0:18:06 > 0:18:11Spectacular tables need dishes that make a statement in themselves.
0:18:11 > 0:18:13And this one is just the ticket.
0:18:15 > 0:18:20For me, the most important part of roasting a duck is to achieve
0:18:20 > 0:18:23a wonderful crisp skin, and I'm going to serve it
0:18:23 > 0:18:26with a wonderful cherry sauce that no-one will
0:18:26 > 0:18:27be able to resist.
0:18:30 > 0:18:32First, I'm going to rub the breast and the legs
0:18:32 > 0:18:37with a little mild olive oil and sprinkle over some sea salt.
0:18:37 > 0:18:39So in goes the duck.
0:18:39 > 0:18:41That's it. Oh, it's a plump one.
0:18:41 > 0:18:46Sitting on the rack here, so that all the fat goes down below.
0:18:46 > 0:18:51Start it off in a very hot oven, 220 degrees fan for about half an hour.
0:19:01 > 0:19:02That's looking a good colour.
0:19:02 > 0:19:06But to get it extra crispy, you must keep basting it.
0:19:07 > 0:19:11Slide it just up there, and just spoon that over,
0:19:11 > 0:19:13and that will crispen the skin.
0:19:14 > 0:19:18Then whack the oven down to 160 fan
0:19:18 > 0:19:22and leave it for two and a half hours.
0:19:22 > 0:19:27The fat will drain down, and it will become beautifully tender.
0:19:27 > 0:19:28So back it goes.
0:19:36 > 0:19:38It looks this wonderful golden brown,
0:19:38 > 0:19:41but it still isn't quite crisp enough for me.
0:19:41 > 0:19:44Pour off the duck fat - I've got plans for that later -
0:19:44 > 0:19:48then return the duck to the oven at 200 degrees fan
0:19:48 > 0:19:51for a final 20-minute blast.
0:19:51 > 0:19:56But I promise you, it's worth it to get that really crisp, crunchy skin.
0:19:56 > 0:19:59If you want it perfect, that's the way to do it.
0:20:01 > 0:20:04Meanwhile, I can forge on with my delicious cherry sauce.
0:20:05 > 0:20:08To give it a wonderful depth of flavour,
0:20:08 > 0:20:10I'm lightly browning three finely-chopped shallots
0:20:10 > 0:20:13in that glorious duck fat.
0:20:16 > 0:20:18Just let it take a little bit of colour,
0:20:18 > 0:20:20then I'll add the other ingredients.
0:20:21 > 0:20:23150ml of red wine.
0:20:24 > 0:20:26A good old sizzle there.
0:20:27 > 0:20:31Followed by 300ml of chicken stock.
0:20:31 > 0:20:36And to give it a real rich boost, 150ml of port.
0:20:36 > 0:20:38To intensify the flavour,
0:20:38 > 0:20:42I'm going to let it bubble away until it's reduced.
0:20:42 > 0:20:44I think it is time to take a peek at that duck.
0:20:50 > 0:20:51Let's see if it's crispy.
0:20:51 > 0:20:53Listen. HOLLOW TAPPING
0:20:53 > 0:20:56It doesn't get better than that, does it?
0:20:56 > 0:20:59Leave the duck to rest under a loose tent of foil,
0:20:59 > 0:21:03so that the steam escapes, and that skin will stay super crisp.
0:21:05 > 0:21:08Now to finish the sauce.
0:21:08 > 0:21:09This is doing very nicely.
0:21:09 > 0:21:11It's reduced by a third.
0:21:11 > 0:21:14I'm going to add a splash of balsamic vinegar to that.
0:21:17 > 0:21:19And some redcurrant jelly.
0:21:20 > 0:21:23That all adds to the flavour.
0:21:23 > 0:21:25Oh, the smell is lovely.
0:21:27 > 0:21:30Once it comes to the boil, strain out the shallots,
0:21:30 > 0:21:31and add the thickening.
0:21:33 > 0:21:36And that is two and a half level tablespoonfuls of cornflour
0:21:36 > 0:21:38with cold water.
0:21:38 > 0:21:41So this is very, very hot.
0:21:41 > 0:21:43If I put that cornflour mixture in there,
0:21:43 > 0:21:45it could go a little bit lumpy,
0:21:45 > 0:21:48so if you take some of the hot liquid into the bowl,
0:21:48 > 0:21:51just like making old-fashioned custard with custard powder.
0:21:51 > 0:21:53And that will thicken up at once.
0:21:55 > 0:21:58Says she, knowing that it will.
0:21:59 > 0:22:01There we are, look at that, then.
0:22:01 > 0:22:03The consistency is perfect.
0:22:03 > 0:22:06Coats the back of a spoon, and really smooth.
0:22:06 > 0:22:08Not a lump in sight.
0:22:09 > 0:22:12Last, but not least, the cherries -
0:22:12 > 0:22:14fresh or frozen...
0:22:15 > 0:22:16..and some salt and pepper.
0:22:19 > 0:22:21There's not much wrong with that.
0:22:21 > 0:22:23In fact, it's scrumptious.
0:22:23 > 0:22:24Just right.
0:22:24 > 0:22:28We'll put it all together now and serve it and carve the beast.
0:22:28 > 0:22:31This is such a sumptuous way to feed your guests.
0:22:31 > 0:22:33Well worth all the effort.
0:22:34 > 0:22:36It's just falling off the bone.
0:22:38 > 0:22:40A little sauce over the top,
0:22:40 > 0:22:42and I'm not going to miss out on the cherry either.
0:22:42 > 0:22:44Can I get all that in in one go?
0:22:44 > 0:22:45I tell you, I'm going to.
0:22:48 > 0:22:49Mmm!
0:22:51 > 0:22:53Can you hear the crunch?
0:22:53 > 0:22:54It is absolutely divine.
0:22:56 > 0:22:57You'll love it.
0:23:04 > 0:23:08The joy of entertaining is making people happy.
0:23:08 > 0:23:11And there's one classic pudding that stands out for me
0:23:11 > 0:23:13more than any other.
0:23:15 > 0:23:17One of my great favourites that I come back to
0:23:17 > 0:23:20time and time again is my raspberry mousse.
0:23:20 > 0:23:22It's so easy.
0:23:22 > 0:23:26Just whizz up 300g of fresh or frozen raspberries,
0:23:26 > 0:23:29and push the pulp through a sieve.
0:23:32 > 0:23:36There's a wonderful fresh smell of raspberries coming through.
0:23:36 > 0:23:39And great joys, it goes through very easily.
0:23:39 > 0:23:43It's amazing how many pips there are which you don't notice when you eat
0:23:43 > 0:23:44the whole fruit,
0:23:44 > 0:23:47but you certainly would do if they were all left in a mousse.
0:23:49 > 0:23:54That's it. Don't miss out on any of those beautiful raspberries.
0:23:54 > 0:23:57I want every little scrap to get in that bowl.
0:23:57 > 0:23:59Perfect.
0:23:59 > 0:24:02For a really light mousse, we need a lot of volume.
0:24:02 > 0:24:08So first of all, the egg yolks, and I've added 75g of caster sugar.
0:24:14 > 0:24:17So at the moment, that's bright yellow.
0:24:17 > 0:24:20Or orange, almost.
0:24:20 > 0:24:23And it'll become much lighter and I can do it on full speed.
0:24:30 > 0:24:34So the egg yolks and sugar are beautifully light and fluffy.
0:24:34 > 0:24:35Just what I wanted.
0:24:35 > 0:24:38In goes the raspberry puree.
0:24:38 > 0:24:40Isn't that a glorious colour?
0:24:40 > 0:24:41Almost unbelievable.
0:24:51 > 0:24:54Soften four leaves of gelatine before dissolving them,
0:24:54 > 0:24:57to give the mousse that added setting power.
0:24:57 > 0:25:00So in it goes. Just stir that in.
0:25:04 > 0:25:09That's it. Followed by some double pouring cream, just lightly whipped.
0:25:10 > 0:25:13Under-whipped rather than over-whipped.
0:25:13 > 0:25:18The final lightness will come from four egg whites beaten until stiff.
0:25:25 > 0:25:29So fold that in until there are no flecks of white.
0:25:33 > 0:25:34Now into the glasses.
0:25:41 > 0:25:42I'm going to do it with a big spoon,
0:25:42 > 0:25:46and aim to get it right in the middle - no drips down the side.
0:25:49 > 0:25:52Close your eyes and you could be in a field of raspberries
0:25:52 > 0:25:54on a beautiful summer's day.
0:25:58 > 0:26:00Having got to this stage...
0:26:01 > 0:26:02..I must have a little taste.
0:26:05 > 0:26:09There's nothing quite like the flavour and taste
0:26:09 > 0:26:12of fresh raspberries. It's beautifully light,
0:26:12 > 0:26:15and it's just the thing to end a rather rich meal.
0:26:25 > 0:26:29Simon and his team have been working their socks off for hours.
0:26:30 > 0:26:35His dramatic floral display in Henry VIII's banqueting hall is almost
0:26:35 > 0:26:38ready for the festival's opening tomorrow.
0:26:38 > 0:26:40This has been quite a journey, hasn't it?
0:26:40 > 0:26:43As you look around, you've blended all the colours together.
0:26:43 > 0:26:45I thought it was going to be OTT,
0:26:45 > 0:26:49but it really sets the whole table off, doesn't it?
0:26:49 > 0:26:51- It's just magnificent. - Oh, thank you.
0:26:51 > 0:26:55We're going to light the candles, so I can see the full effect.
0:26:55 > 0:26:58I'll do the little ones down here.
0:26:58 > 0:27:01I love lighting candles at the end of the job.
0:27:01 > 0:27:03You must leave just before the guests come,
0:27:03 > 0:27:07and do you just stand outside and listen to what they say?
0:27:07 > 0:27:10It's quite nice hearing the "oohs".
0:27:10 > 0:27:11The oohs and the ahs.
0:27:11 > 0:27:14The attention to detail here
0:27:14 > 0:27:17deserves all the appreciation it gets,
0:27:17 > 0:27:18even down to the plates.
0:27:19 > 0:27:22Oh, this little posy is so sweet, isn't it?
0:27:22 > 0:27:24All sorts of little things.
0:27:24 > 0:27:26It's got some rosemary in, so it smells lovely.
0:27:26 > 0:27:29It fragrances the napkin, and they can take it home.
0:27:29 > 0:27:32Lovely. You're on the homeward stretch.
0:27:32 > 0:27:35I think this might well be our last one.
0:27:37 > 0:27:41So, Mary, come and admire your handiwork.
0:27:41 > 0:27:43Come on, OUR handiwork.
0:27:43 > 0:27:46It is absolutely breathtaking.
0:27:46 > 0:27:49The flowers really bring everything together,
0:27:49 > 0:27:52and you can imagine all the guests coming in here
0:27:52 > 0:27:56and being absolutely dumbfounded by it all.
0:27:56 > 0:27:59And I think King Henry VIII would have never have seen
0:27:59 > 0:28:01anything like it in his lifetime.
0:28:01 > 0:28:03Do you think he'd like our modern interpretation
0:28:03 > 0:28:05of a medieval banquet?
0:28:05 > 0:28:06I think he'd be very surprised,
0:28:06 > 0:28:09but I've got a sort of feeling he was more interested
0:28:09 > 0:28:12in the food and his women.
0:28:16 > 0:28:18Next time...
0:28:18 > 0:28:21Just look at that. Isn't that tempting?
0:28:21 > 0:28:24Recipes with a touch of inspiration from the great outdoors...
0:28:24 > 0:28:27All in one go. ..no matter what the weather.
0:28:27 > 0:28:30- I think we'd better get out of this rain.- Come on.- Let's go. Let's go.