0:00:03 > 0:00:07You know, we believe that Britain has the best food in the world.
0:00:07 > 0:00:11Not only can we boast fantastic ingredients...
0:00:11 > 0:00:13Piece de resistance!
0:00:13 > 0:00:15- Which is which?- Lamb. Mutton.
0:00:15 > 0:00:16Baaa.
0:00:16 > 0:00:19'..outstanding food producers...'
0:00:19 > 0:00:20It's brilliant!
0:00:20 > 0:00:23'..and innovative chefs,
0:00:23 > 0:00:26'but we also have an amazing food history.'
0:00:26 > 0:00:31- Oh, wow!- Don't eat them like that. You'll break your teeth.
0:00:32 > 0:00:34During this series,
0:00:34 > 0:00:38we're going to be taking you on a journey into our culinary past.
0:00:38 > 0:00:40Everything's ready. Let's get cracking.
0:00:40 > 0:00:44'We'll explore its revealing stories...'
0:00:44 > 0:00:45Wow!
0:00:45 > 0:00:48'..and meet the heroes who keep our culinary past alive.'
0:00:48 > 0:00:51Pontefract liquorice has been my life
0:00:51 > 0:00:53and I've loved every minute of it.
0:00:53 > 0:00:56'And of course, be cooking up a load of dishes
0:00:56 > 0:00:58'that reveal our foodie evolution.'
0:00:58 > 0:01:01Look at that! That's a proper British treat.
0:01:04 > 0:01:08We have a taste of history.
0:01:09 > 0:01:12- Quite simply... - BOTH: The Best Of British!
0:01:30 > 0:01:35'Today, we're looking at the influence royalty has had on our food.
0:01:35 > 0:01:39'Kings and Queens have enjoyed the finest food imaginable.
0:01:39 > 0:01:42'What they ate and how they ate it
0:01:42 > 0:01:45'has inspired British food culture for centuries.'
0:01:45 > 0:01:47This is Wolvesey Castle, Winchester.
0:01:47 > 0:01:53In 1403, a great feast was held to celebrate the marriage of Henry IV and Joan of Nevarre.
0:01:53 > 0:01:58Records show that on the menu there were cygnets, capons, venison,
0:01:58 > 0:02:01griskins, rabbits and pullets.
0:02:01 > 0:02:04Er...partridges, woodcock, plovers,
0:02:04 > 0:02:06snipe, quail, kid,
0:02:06 > 0:02:09- pears and almonds.- Crumbs.
0:02:09 > 0:02:12Royal feasts were extravagant affairs,
0:02:12 > 0:02:17as much about the visual spectacle as those wonderful exotic flavours.
0:02:17 > 0:02:19We may not eat swan for Sunday lunch,
0:02:19 > 0:02:24but many of the foods that graced the royal banqueting tables,
0:02:24 > 0:02:26from sugar and spice to meat and potatoes,
0:02:26 > 0:02:31has filtered down and become part of our great British cuisine.
0:02:32 > 0:02:36And it's a dish designed for our current Queen
0:02:36 > 0:02:40that we're cooking first in our Best Of British kitchen.
0:02:40 > 0:02:45It inspired a generation and remains a stalwart on any buffet table.
0:02:45 > 0:02:49That's right, Si, it could only be Poulet Reine Elizabeth.
0:02:49 > 0:02:51Coronation chicken to you and me.
0:02:51 > 0:02:54Mr Myers, there are few dishes
0:02:54 > 0:02:57with more royal connections than this, is that correct?
0:02:57 > 0:03:01This dish was there at the big one, Queen Elizabeth II's coronation.
0:03:01 > 0:03:05Yes, this is a dish with a crown!
0:03:05 > 0:03:09Coronation chicken, it survived from 1953 to the present day
0:03:09 > 0:03:11in many forms.
0:03:11 > 0:03:15You have it at posh garden parties or in sandwiches at a garage.
0:03:15 > 0:03:20So whether you're a King, a Queen or a bit of both, you've eaten it.
0:03:20 > 0:03:24In some way, shape or form, it's part of our British psyche.
0:03:24 > 0:03:28Paupers to princes, coronation chicken is for everybody.
0:03:28 > 0:03:32It's a democratic dish, not just for the toffs.
0:03:32 > 0:03:34It starts out with chicken.
0:03:34 > 0:03:37Take two plump chicken breasts.
0:03:37 > 0:03:40A top tip - steam the chicken breasts.
0:03:40 > 0:03:45- Then when they're cold in the salad, they'll be super-dooper juicy.- Yes.
0:03:45 > 0:03:49- Can you pass us a chilli, please, Dave?- Yes, sir.
0:03:49 > 0:03:52First, lube up your chicken breasts.
0:03:52 > 0:03:55In its simplest form, like my mother used to make it,
0:03:55 > 0:03:58we had this moldering tin of Veeraswamy's
0:03:58 > 0:04:01Madras curry powder in the back of the cupboard.
0:04:01 > 0:04:05Salad cream, a quarter of a teaspoonful of curry powder,
0:04:05 > 0:04:07a few sultanas and leftover chicken.
0:04:07 > 0:04:11Ours, it's quite a complicated beast.
0:04:11 > 0:04:14- You know the worst one I've seen? - Right?
0:04:14 > 0:04:18It's a tin of condensed chicken soup...
0:04:18 > 0:04:23- Yes.- ..in a bowl, chicken leftovers, curry powder, sultanas.
0:04:23 > 0:04:29- I've got to say, that was minging. - That's an insult to Her Majesty.
0:04:29 > 0:04:31Season the oiled chicken breast.
0:04:31 > 0:04:34- You could have got locked up in the Tower.- Ground black pepper.
0:04:34 > 0:04:38Quite right, too. And the zest of a lemon.
0:04:38 > 0:04:42While Dave's zesting his lemon, I'm going to get on
0:04:42 > 0:04:47with preparing a shallot and some chilli.
0:04:47 > 0:04:50We're going to saute those two off in a little butter.
0:04:52 > 0:04:56This is a steamer you get from the Oriental supermarket. Dead cheap.
0:04:56 > 0:04:58Pan of boiling water.
0:04:58 > 0:05:01Bit of greaseproof in there.
0:05:01 > 0:05:03Put the chicken on there.
0:05:03 > 0:05:05Honestly, it's a good tip, this.
0:05:05 > 0:05:09If you want chicken for a sandwich, steam your chicken like this.
0:05:09 > 0:05:14It's not going to go dry. When this is cooked, leave it to go cold.
0:05:14 > 0:05:19Chop it up and that's your basic chicken for your coronation chicken.
0:05:19 > 0:05:21Just go and wash me hands.
0:05:21 > 0:05:26Now, finely chop a deseeded chilli and the onion.
0:05:26 > 0:05:29The original coronation chicken would have been milder
0:05:29 > 0:05:33than the one we're doing, with the spice coming from the curry powder.
0:05:33 > 0:05:37But these days, we like our food a bit hotter!
0:05:37 > 0:05:41This is a dish, though, with proper right royal connections.
0:05:41 > 0:05:43It was the luncheon that was devised
0:05:43 > 0:05:47after the coronation of Queen Elizabeth II.
0:05:47 > 0:05:51It was a dish created by Constance Spry and Rosemary Hume,
0:05:51 > 0:05:54who were at the Cordon Bleu cookery school in 1953.
0:05:54 > 0:05:57All the royal chefs were working on it.
0:05:57 > 0:06:02- Everybody was trying to come up with their thing.- And they got it!
0:06:02 > 0:06:06Constance Spry and Rosemary Hume were under a lot of pressure
0:06:06 > 0:06:08and they did create a belter.
0:06:08 > 0:06:11When it's done properly, it's lovely,
0:06:11 > 0:06:13but it's a much-abused dish.
0:06:13 > 0:06:16'The original recipe, however majestic,
0:06:16 > 0:06:20'was actually borne out of convenience.
0:06:20 > 0:06:23'More than a million TV sets had been bought
0:06:23 > 0:06:25'in anticipation of the big event.'
0:06:25 > 0:06:28Tomorrow, she will be crowned Queen Elizabeth II.
0:06:28 > 0:06:32'So coronation chicken was designed to be easy to prepare.
0:06:32 > 0:06:35'And you only needed a fork to eat it!
0:06:35 > 0:06:38'Voila! Britain's first TV dinner!
0:06:39 > 0:06:43'Now, back to our modern take on this retro classic.
0:06:43 > 0:06:47'From now on, it's a simple assembly of ingredients.'
0:06:47 > 0:06:51What we've got here is that we add the tomato paste.
0:06:51 > 0:06:54And then we just cook that off
0:06:54 > 0:06:56for a couple of mins.
0:06:57 > 0:07:00Then we add two teaspoons...
0:07:00 > 0:07:02of Madras curry powder.
0:07:02 > 0:07:06Now not known as Madras. It's now called Chennai.
0:07:06 > 0:07:09- You don't have Chennai curry powder. - You don't, do you?
0:07:09 > 0:07:13Curry powder's great cos it give you a proper "curry" flavour.
0:07:13 > 0:07:18You have to use old-fashioned curry powder in this, or it doesn't work.
0:07:18 > 0:07:22Cook that through for a couple of minutes, that's all. Nothing more.
0:07:22 > 0:07:25Nothing less. You can smell, now, the spicing.
0:07:25 > 0:07:28It's starting to smell like coronation chicken.
0:07:28 > 0:07:32- And getting chickeny wafting lemon things.- Yeah.
0:07:32 > 0:07:37- We put 100 mils of wine in here. - That's about a big glass?
0:07:37 > 0:07:39Yeah.
0:07:39 > 0:07:44We turn the heat up slightly and reduce that liquid by half.
0:07:44 > 0:07:47Do you think that's about right?
0:07:47 > 0:07:49That's about spot-on, mate.
0:07:49 > 0:07:52- GIGGLES - I love these little steamers!
0:07:52 > 0:07:56It's cooking in the vapour of the lemon juice. Beautiful.
0:07:56 > 0:07:59We put another 100 mil of chicken stock in
0:07:59 > 0:08:02and reduce that by half again.
0:08:03 > 0:08:05Perfect.
0:08:06 > 0:08:10Next, we add a tablespoon of apricot jam!
0:08:11 > 0:08:15This is the sweet note in the coronation chicken, remember?
0:08:15 > 0:08:19It's always a bit sweet. The background is apricot jam.
0:08:21 > 0:08:23You'll be pleased to know there are no sultanas
0:08:23 > 0:08:26in our coronation chicken.
0:08:26 > 0:08:29- No, there's not. - We've got fresh mangoes, our fruit.
0:08:29 > 0:08:35Also, our coronation chicken is not that luminous artificial yellow.
0:08:35 > 0:08:37It's like the sunset over the Empire.
0:08:37 > 0:08:39Yeah.
0:08:41 > 0:08:45- I think that's it.- Yeah. - I think we're there.
0:08:48 > 0:08:49Whoo!
0:08:49 > 0:08:51It is, isn't it? Hay-ooo!
0:08:51 > 0:08:55Hadn't had that at their coronation feast, I tell you.
0:08:55 > 0:08:58That truly is coronation chicken for the future.
0:08:58 > 0:09:01It's coronation vindaloo!
0:09:01 > 0:09:03- But we like it hot.- We do.
0:09:04 > 0:09:08'Add a dollop of creme fraiche to the mayonnaise,
0:09:08 > 0:09:12'to give it a contemporary flavour, and add a chopped spring onion.
0:09:14 > 0:09:19'Peel and dice a fresh mango, and chop the chicken.
0:09:19 > 0:09:22'Then add the spice mix to the mayonnaise.'
0:09:22 > 0:09:25Hey, look at that!
0:09:25 > 0:09:28Righty-ho. Captain mango!
0:09:29 > 0:09:31One whole diced mango.
0:09:31 > 0:09:34- That's a beautiful mango.- It is.
0:09:39 > 0:09:40Beautiful.
0:09:42 > 0:09:44- Nice handful of coriander, Si.- Yup.
0:09:44 > 0:09:48To that, we need the juice of a lemon.
0:09:48 > 0:09:51Just to temper that sweetness.
0:09:55 > 0:09:57We don't want to kill it, do we?
0:09:59 > 0:10:02- Juice of a lemon. - SI LAUGHS
0:10:05 > 0:10:07It's a beautiful thing, Si.
0:10:07 > 0:10:11- Look at that, man! - I'll go and wash me hands.
0:10:11 > 0:10:13Just a little splash of Tabasco.
0:10:18 > 0:10:22- How much have you put in? - Just a bit.- Look at that, man!
0:10:24 > 0:10:28- Now, is there one thing we've forgotten(?)- The chicken.
0:10:28 > 0:10:29Yes.
0:10:29 > 0:10:31The most juiciest lemony...
0:10:31 > 0:10:33chickeny chicken.
0:10:35 > 0:10:38Never was a chicken so well dressed.
0:10:38 > 0:10:41- After all, it is the coronation. - Absolutely.
0:10:41 > 0:10:47You know, it's a way of making two chicken breasts feed four people.
0:10:47 > 0:10:49Taste that. Are we lacking?
0:10:52 > 0:10:54No, we're not.
0:10:54 > 0:10:56Absolutely fabulous.
0:10:56 > 0:11:00Look at that. It's sunshine on a new era. Now, let's serve.
0:11:01 > 0:11:03'Finally, there's time to plate up.
0:11:03 > 0:11:09'We're serving our coronation chicken alongside mixed leaves.'
0:11:09 > 0:11:14Now, there was a very traditional garnish to this.
0:11:14 > 0:11:17It was toasted almonds.
0:11:17 > 0:11:21You just sprinkle them over the top.
0:11:23 > 0:11:28Beautiful. There we are - a dish that's certainly fit for a Queen.
0:11:28 > 0:11:30Or even a King!
0:11:30 > 0:11:32'Ah, lovely. Ah, look at it!
0:11:32 > 0:11:35'All hail the coronation chicken!
0:11:35 > 0:11:39'There are countless interpretations of this dish,
0:11:39 > 0:11:41'one to suit every palate.
0:11:41 > 0:11:45'This wasn't the first time a recipe was created in honour of a monarch
0:11:45 > 0:11:47'or a royal occasion.'
0:11:47 > 0:11:51On this, the eve of the coronation, the scene is set.
0:11:51 > 0:11:56'Whilst no dish would ever reach the cult status of coronation chicken...
0:11:56 > 0:12:00'they did have jubilee chicken in 1935.
0:12:00 > 0:12:05'Battenburg cake, to commemorate the marriage of Queen Victoria's granddaughter
0:12:05 > 0:12:08'to Prince Louis of Battenburg in 1884.
0:12:08 > 0:12:11'And for the coronation of Edward VII,
0:12:11 > 0:12:15'the new King had a potato named after him.
0:12:15 > 0:12:18'A potato! I bet he was chuffed with that(!)
0:12:18 > 0:12:23'What about one of Britain's best puddings - the queen of puddings?
0:12:23 > 0:12:26'It was said to have been inspired by Queen Victoria,
0:12:26 > 0:12:29'who was quite partial to it, apparently.
0:12:29 > 0:12:33'From one queen of puddings to another!
0:12:33 > 0:12:36'It's time to settle in for a vintage Delia recipe
0:12:36 > 0:12:39'and another commemorative dish, the Apple Charlotte.'
0:12:40 > 0:12:44- What have we got, Si? - We've now got regal Delia
0:12:44 > 0:12:47- from 1979. - That's going back some!
0:12:47 > 0:12:50THEY SING ALONG TO THEME TUNE
0:12:59 > 0:13:03Now I'm going to move on to another old-fashioned English favourite.
0:13:03 > 0:13:08I think this is neglected. This is a proper moulded Apple Charlotte...
0:13:08 > 0:13:13She's got to be one of the most tried and trusted TV cooks.
0:13:13 > 0:13:15She's known by her first name alone!
0:13:15 > 0:13:19Our Delia's influenced the way we shop, cook and eat.
0:13:19 > 0:13:22I've got the pudding basin almost lined...
0:13:22 > 0:13:27Ah! She hasn't finished! You never, ever get an untidy Delia.
0:13:27 > 0:13:32It's thought to be named after Queen Charlotte, wife of George III.
0:13:32 > 0:13:36It's said that she was the patron of apple growers.
0:13:36 > 0:13:38I've got a pound of apples.
0:13:38 > 0:13:41These have been sliced and cooked
0:13:41 > 0:13:44with a tablespoon of sugar and an ounce of butter.
0:13:44 > 0:13:49It's half coxes and half bramleys because, in fact,
0:13:49 > 0:13:52that gives you the very best apple flavour.
0:13:52 > 0:13:54Oh, yeah!
0:13:54 > 0:13:58Coxes and bramleys, eaters and cookers. Another Delia trick.
0:13:58 > 0:14:03Then I let them cool and then I added one beaten egg yolk,
0:14:03 > 0:14:06which binds the mixture together.
0:14:06 > 0:14:09There's the apple filling.
0:14:09 > 0:14:13We're going to do a bit of patchwork with the rest of the bread.
0:14:13 > 0:14:18How's she going to neaten that top? Delia was the best.
0:14:18 > 0:14:21..is that you put a plate on the top.
0:14:21 > 0:14:25To press it down even more, you place a weight on the top.
0:14:25 > 0:14:30Put that in a very hot oven, gas mark six, 400 degrees fahrenheit.
0:14:30 > 0:14:34Then you cook it for 30 minutes...
0:14:34 > 0:14:37- She looks very lovely, mind. - She IS lovely.
0:14:37 > 0:14:41..leave it for another ten minutes so the top can get nice and crisp...
0:14:41 > 0:14:47- You can imagine her dancing to the Brotherhood Of Man, can't you?- Yeah.
0:14:51 > 0:14:57- Remember them ovens with the glass doors?- Yes. - Me Auntie Hilda had one of them.
0:14:57 > 0:15:01- It's sizzling away...- Oh!- Oh!
0:15:02 > 0:15:05It should be nice and toasted
0:15:05 > 0:15:07- and crusty...- Oh!
0:15:07 > 0:15:10- Look at that! What a belter!- Ah!
0:15:10 > 0:15:13- GIGGLES - Come on, Delia!
0:15:13 > 0:15:16Get it out in a oner, kid. Come on!
0:15:16 > 0:15:21What I'm going to do is put the plate on top first,
0:15:21 > 0:15:24then just switch it upside down.
0:15:24 > 0:15:27An Apple Charlotte should turn out perfectly
0:15:27 > 0:15:29and you can carry it to the table.
0:15:29 > 0:15:34Sometimes, the walls collapse and the apple puree bursts out.
0:15:34 > 0:15:38That just means you can divide it up before it goes to the table
0:15:38 > 0:15:40and it will taste the same.
0:15:40 > 0:15:42That's apple Charlotte...
0:15:42 > 0:15:46- BOTH LAUGH - Cut the shot! It's gone!
0:15:46 > 0:15:51'Even this queen of puddings has struggled a bit with that Apple Charlotte.'
0:15:51 > 0:15:58I'm going to show you what happens to the food, but before that, I'll say goodbye and God bless.
0:15:58 > 0:16:01And now's the moment.
0:16:04 > 0:16:09Delia's still going great guns and she started out in 1973.
0:16:09 > 0:16:11That's nearly 40 years.
0:16:11 > 0:16:15I knew she'd been around for ages. I didn't realise it was that long.
0:16:15 > 0:16:19- Norwich City Football Club must keep her young.- Goodness knows how!
0:16:24 > 0:16:27'Royal inspired food like Apple Charlotte
0:16:27 > 0:16:30'may have become part of our culinary tradition.
0:16:30 > 0:16:34'Nothing brings the country together like a royal event.
0:16:34 > 0:16:37'But while the royals were doing this...
0:16:37 > 0:16:39'we were doing this!
0:16:41 > 0:16:45'And as the royals tucked into their Eggs Drumkilbo...
0:16:45 > 0:16:49'we would be satisfied with less glamorous fare.
0:16:50 > 0:16:53'The first royal street party
0:16:53 > 0:16:59'celebrated the silver jubilee of King George V in 1935.
0:16:59 > 0:17:02'And after the war, we threw street parties
0:17:02 > 0:17:05'in honour of anything remotely patriotic.
0:17:05 > 0:17:09'Celebrating through food is what we Brits do best.
0:17:09 > 0:17:14'Queen Elizabeth's coronation on 2nd June 1953
0:17:14 > 0:17:20'brought thousands to the streets to welcome their new monarch.
0:17:20 > 0:17:24'Food was rationed but households were given a pound of sugar
0:17:24 > 0:17:28'and four ounces of margarine extra to celebrate with.'
0:17:28 > 0:17:29# Queen Elizabeth
0:17:30 > 0:17:32# Queen Elizabeth
0:17:33 > 0:17:35# Silver jubilee... #
0:17:37 > 0:17:41'The nation took to the streets once again in 1977,
0:17:41 > 0:17:44'for Her Majesty's silver jubilee.'
0:17:44 > 0:17:46It's only once, isn't it?
0:17:46 > 0:17:50I was too young for the last one. I'll be too old for the next one!
0:17:50 > 0:17:53So join in the good old British spirit!
0:17:53 > 0:17:56'Not only do street parties bring communities together,
0:17:56 > 0:18:01'they give us a chance to sample our neighbours' cooking.'
0:18:01 > 0:18:05At countless parties, there's been much drinking of orange squash,
0:18:05 > 0:18:09much eating of jelly and much cutting of jubilee cake!
0:18:09 > 0:18:14It was watched over by older and, perhaps, gastronomically wiser subjects
0:18:14 > 0:18:18who, nevertheless, hope that party tradition will be maintained
0:18:18 > 0:18:20when the children grow up.
0:18:20 > 0:18:23There is something happily British about it all.
0:18:25 > 0:18:27'The marriage of Prince Charles and Lady Diana
0:18:27 > 0:18:31'was another excuse for patriotic al fresco dining.
0:18:31 > 0:18:35'Whilst the nation had been introduced to nouvelle cuisine,
0:18:35 > 0:18:39'it certainly didn't have any impact on our street party food.
0:18:39 > 0:18:42'No, we stocked up on bunting.
0:18:42 > 0:18:46- 'And Charles and Di Rubik's cubes... - Eh?'
0:18:46 > 0:18:48If you want a good buy, come along.
0:18:48 > 0:18:52Not 4.50. We're not going to take 3.50. Not even 2.50.
0:18:52 > 0:18:56'..and joined the ten million other street party goers.
0:18:56 > 0:19:00'Food was at the centre of festivities for the golden jubilee.
0:19:00 > 0:19:04'But some thought portable party food a bit outdated.'
0:19:04 > 0:19:07Trestle tables, jellies, cups of tea and ham sandwiches
0:19:07 > 0:19:10is not what Britain is about in 2002.
0:19:10 > 0:19:12BOTH: Yes, it is!
0:19:12 > 0:19:14What's the party for, do you know?
0:19:14 > 0:19:18For the Queen's 50th... Year of being the Queen.
0:19:18 > 0:19:23'British food may have come on in leaps and bounds in 50 years.
0:19:23 > 0:19:28'Street party food is reassuringly the same as it's always been.
0:19:32 > 0:19:37'From the food of Her Majesty's subjects to a right royal feast.
0:19:37 > 0:19:39'We're heading to the Lake District.
0:19:39 > 0:19:43- 'When it comes to creating a dish fit for a King...- Or a Queen!
0:19:43 > 0:19:48'..no-one does it better than our food historian and chef, Ivan Day.
0:19:48 > 0:19:52'He's going to take our taste buds back to the 17th century,
0:19:52 > 0:19:58'to perhaps the most extravagant royal banquet in British history.'
0:19:58 > 0:20:00That's a right royal jamboree!
0:20:00 > 0:20:04What would the royals have done when they're really pushing the boat out?
0:20:04 > 0:20:07This book on the table is a record
0:20:07 > 0:20:11of what was probably the most sumptuous feast
0:20:11 > 0:20:13in the history of British royalty.
0:20:13 > 0:20:16It's the coronation feast of James II.
0:20:16 > 0:20:20His brother Charles II, the merry monarch, had just died.
0:20:20 > 0:20:25He had his coronation feast in Westminster Hall in 1685.
0:20:25 > 0:20:29This plate here shows the interior of the hall with the King
0:20:29 > 0:20:34and the Queen sitting on this great table of state.
0:20:34 > 0:20:37By themselves.
0:20:37 > 0:20:40But they are actually sitting in front of this table...
0:20:40 > 0:20:42Look at this!
0:20:42 > 0:20:45This is their table.
0:20:45 > 0:20:49- Good grief!- Just two of them sitting in front of this meal.
0:20:49 > 0:20:54Which consists of 145 different cold dishes,
0:20:54 > 0:20:57with an additional 30 hot dishes
0:20:57 > 0:21:01brought in during what was called the second course.
0:21:01 > 0:21:04All of these have got a code number.
0:21:04 > 0:21:07- So if we go back in the book... - Good grief!
0:21:07 > 0:21:09..we can find the menu.
0:21:09 > 0:21:12Now, how can two people eat all that food?
0:21:12 > 0:21:16Well, they didn't, because what's going on here is,
0:21:16 > 0:21:20you honour your new sovereign and his Queen consort
0:21:20 > 0:21:24with an array of everything, and you let them choose what they want.
0:21:24 > 0:21:27But the rest of it is shared out.
0:21:27 > 0:21:31Somebody on the street gets to have a dish from the King's table.
0:21:31 > 0:21:35The King is literally sharing his food with his subjects,
0:21:35 > 0:21:37even the poorest ones.
0:21:37 > 0:21:42- Number 84, "Twenty four puffins, cold."- Cold.
0:21:42 > 0:21:45"Four fawns," Bambi, baby deer.
0:21:45 > 0:21:49- They'd be on a huge, huge plate... - What's a botalia pie?
0:21:49 > 0:21:54A-ha! Well, a botalia pie was made out of little bits and pieces,
0:21:54 > 0:22:00like sweetbreads and kidneys and testicles and things, usually in the shape of the castle.
0:22:00 > 0:22:02- Udders.- Roasted.
0:22:02 > 0:22:06- Don't you like eating roasted udder in the northeast?- Is that Elder?
0:22:06 > 0:22:11He's got it. Elder. That's what it's called in Lancashire.
0:22:11 > 0:22:14- What's a godwit?- It's just a bird.
0:22:14 > 0:22:18Bill Oddie would throw a brick through your window!
0:22:18 > 0:22:21- Along with the puffins!- Yes!
0:22:21 > 0:22:28One dish I thought would be fun to do, number 98, a "Turt. de Moil".
0:22:28 > 0:22:31Moil, in French, is marrow, bone marrow.
0:22:31 > 0:22:36So it's a bone marrow tart, which doesn't sound terribly appetising.
0:22:36 > 0:22:38'No, it doesn't!
0:22:38 > 0:22:43'But to resurrect the flavour of that sumptuous coronation feast,
0:22:43 > 0:22:47'we're going to cook the tort de moy and see for ourselves.'
0:22:47 > 0:22:50- Si, what I'm going to get you to do...- Yes.
0:22:50 > 0:22:56..is to remove some of the marrow from these bones. I'll show you.
0:22:56 > 0:22:59This is an original marrow spoon.
0:22:59 > 0:23:03I recognise that. My mum used to have one of those.
0:23:03 > 0:23:07It's a perfect tool for getting the marrow fat out.
0:23:07 > 0:23:11You can just prise it out like that.
0:23:11 > 0:23:14- Look at that!- Beautiful.
0:23:14 > 0:23:19They put it into a bowl of water, so you get rid of most of the blood.
0:23:19 > 0:23:24You've got a wide end if you want to get a big amount out.
0:23:24 > 0:23:27- My dog would be ecstatic. - Yeah. That's right.
0:23:27 > 0:23:31- If you look at that, it's quite bloody.- Yeah.
0:23:31 > 0:23:35I've soaked this for a couple of hours in water.
0:23:35 > 0:23:40- It's perfectly clean.- It's nice and white, which is what we want.
0:23:40 > 0:23:42If I tip it out on here,
0:23:42 > 0:23:48- Si, if you could chop it up into smaller pieces.- Yeah.
0:23:48 > 0:23:52'Ivan's pre-baked a sweet pastry case.'
0:23:52 > 0:23:56- Put some smaller pieces in the bottom of the pie case.- Yes.
0:23:56 > 0:23:59The marrow's going to sit in the bottom.
0:23:59 > 0:24:04- Most of us are familiar with candied peel.- Yes.
0:24:04 > 0:24:07Preserved peel is kept in syrup.
0:24:07 > 0:24:10- It's not dried out. - How long has that been in syrup?
0:24:10 > 0:24:14- Some of it, maybe two years. - Oh, right!
0:24:14 > 0:24:18These little green guys that look like slices of courgette
0:24:18 > 0:24:20are immature baby oranges
0:24:20 > 0:24:25- that haven't even formed pips or any flesh inside.- Gosh!
0:24:25 > 0:24:28- Go on! Have a little go in there. - Oh!
0:24:28 > 0:24:32- That's superb!- A wonderful flavour. - It's not leathery.
0:24:32 > 0:24:38- Sometimes, the commercial stuff is like shoe leather.- That's fabulous!
0:24:38 > 0:24:43'Chop the fruit and arrange on the pastry with the bone marrow.
0:24:43 > 0:24:47'Then cover with small pieces of Naples biskett -
0:24:47 > 0:24:50'a kind of dried sponge cake.'
0:24:52 > 0:24:55There is one other citric ingredient in this
0:24:55 > 0:25:01which, for me, is the flavour of the late 17th and 18th century.
0:25:01 > 0:25:06Orange flower water, the distilled water from the orange blossom.
0:25:06 > 0:25:07Oh, wow!
0:25:07 > 0:25:12The trouble with it is that it's an amazingly strong flavour.
0:25:12 > 0:25:16You can dribble a bit here and there. Honestly, that'll be enough.
0:25:16 > 0:25:20It's one of these flavours that can be overpowering.
0:25:20 > 0:25:23We've had dishes with rose flower water.
0:25:23 > 0:25:27When too much is used, you think somebody's slipped with the eau de Cologne.
0:25:29 > 0:25:34'Make a traditional custard with cream, sugar and egg yolks.
0:25:34 > 0:25:38'And carefully pour over the crumb mixture.'
0:25:41 > 0:25:44Beefy egg custard! It's not lighting me candle, Ivan.
0:25:44 > 0:25:47- I'm sure it'll be lovely. - It gives it a succulence.
0:25:47 > 0:25:52- You won't really taste the meat. - Mm. I'm glad about that.- Yeah.
0:25:53 > 0:25:56I'll go and stick it in the oven.
0:25:56 > 0:26:00'Just time for us to pilfer a bit more of that delicious orange peel.'
0:26:07 > 0:26:09Oh! Take me to Seville!
0:26:09 > 0:26:13'After 25 minutes, our tort is ready.
0:26:13 > 0:26:16- I'm looking forward to this! - A tort du moy.
0:26:16 > 0:26:18As cooked for His Majesty,
0:26:18 > 0:26:21James II, and his Queen consort.
0:26:21 > 0:26:25'So, is that curious combination of sweet preserved fruit
0:26:25 > 0:26:30'and, well, bone marrow, a lost delicacy waiting to be rediscovered?
0:26:30 > 0:26:32'We're about to find out.'
0:26:32 > 0:26:35- It smells great! - It does smell great.
0:26:35 > 0:26:37For you!
0:26:37 > 0:26:41- Very rich, isn't it? - It's delightful.- But subtle.
0:26:41 > 0:26:44The fruits are fantastic.
0:26:44 > 0:26:46- You can taste the marrow fat.- Yeah.
0:26:46 > 0:26:49Not unpleasant, but it's there.
0:26:49 > 0:26:52- Yes.- Nice. It's odd cos it's a savoury note as well.
0:26:52 > 0:26:55- As well as that wonderful citrusy... - Citrus.- Yeah.
0:26:55 > 0:26:59Citrus fruits in the syrup. They are so important.
0:26:59 > 0:27:01What a wonderful thing.
0:27:01 > 0:27:06If I wasn't so rotund, I think I'd probably have another bit.
0:27:06 > 0:27:08I'll have another bit, too.
0:27:08 > 0:27:10We could go far as a team.
0:27:10 > 0:27:13We could call ourselves the Three Fat Gits!
0:27:13 > 0:27:15It's rather wonderful.
0:27:15 > 0:27:18It takes you into that engraving.
0:27:18 > 0:27:23'Who'd have guessed that bone marrow is the secret ingredient we've been waiting for?
0:27:23 > 0:27:25'I wouldn't go as far as that,
0:27:25 > 0:27:29'but at the time, this recipe would have been copied across the nation.
0:27:30 > 0:27:33'Royal banquets may not be quite as elaborate
0:27:33 > 0:27:35'as the coronation of James II.
0:27:35 > 0:27:38'Our monarch has simpler tastes.
0:27:38 > 0:27:43'Whilst she's been obliged to eat some "exotic" food on her travels,
0:27:43 > 0:27:47'when you're royalty, you just take your favourite grub with you.'
0:27:47 > 0:27:51I name this ship Britannia.
0:27:51 > 0:27:55'When the royal yacht Britannia was launched back in 1953,
0:27:55 > 0:27:58'the Queen wanted it to be not just a pleasure vessel,
0:27:58 > 0:28:01'but a royal palace at sea.
0:28:01 > 0:28:04'In 44 years, the yacht sailed more than a million miles
0:28:04 > 0:28:08'visiting every continent, as the Queen enjoyed numerous holidays
0:28:08 > 0:28:12'and wined and dined world statesmen on board.
0:28:13 > 0:28:16'As chef to the Queen, Princess Di and William and Harry,
0:28:16 > 0:28:21'Darren McGrady travelled the world with the royal family.
0:28:21 > 0:28:27'After 19 years, he's returned to Britannia to cook up a royal favourite.'
0:28:27 > 0:28:30I get goose bumps every time I come on board.
0:28:30 > 0:28:33It's the smell. It's the atmosphere on here.
0:28:33 > 0:28:37She's incredible. I spent 11 years on here.
0:28:37 > 0:28:41I just love coming back on board.
0:28:41 > 0:28:46'The royal yacht could accommodate nearly 60 guests for a royal dinner
0:28:46 > 0:28:48'or make that 200 for a meet and greet.
0:28:48 > 0:28:51'That's a lot of meeting and greeting.
0:28:51 > 0:28:55'All this would be prepared by just five palace chefs
0:28:55 > 0:28:57'in two tiny kitchens.'
0:28:57 > 0:28:59DARREN: As you sail into Miami,
0:28:59 > 0:29:05you're in the kitchens cooking a banquet for President Reagan and President Ford.
0:29:05 > 0:29:08There's so many happy memories on Britannia.
0:29:08 > 0:29:12'Darren joined the kitchens at Buckingham Palace in 1981,
0:29:12 > 0:29:15'just after Charles and Diana wed.
0:29:15 > 0:29:19'He rose to the prestigious position of Princess Diana's private chef
0:29:19 > 0:29:23'and remained in royal service until her death in 1997.
0:29:26 > 0:29:29'In the same year, after an illustrious career,
0:29:29 > 0:29:34'the royal yacht became too expensive and took her last voyage.
0:29:42 > 0:29:44'But we haven't seen the end of Britannia.
0:29:44 > 0:29:47'She has a permanent home in Edinburgh,
0:29:47 > 0:29:51'where she's become a five-star tourist attraction.'
0:29:51 > 0:29:57Being back in the royal galley is amazing, here in my chef whites, almost 30 years later.
0:29:57 > 0:30:03I feel as if the Queen's coming on board and I should be preparing something.
0:30:03 > 0:30:05It's not changed at all.
0:30:08 > 0:30:12What I'm making for you is an Eggs Drumkilbo,
0:30:12 > 0:30:17a Scottish recipe that was a favourite of Queen Elizabeth the Queen Mother.
0:30:17 > 0:30:20The royal family loved Eggs Drumkilbo so much
0:30:20 > 0:30:23that it was served at the weddings
0:30:23 > 0:30:27of Princess Anne and Captain Mark Phillips, Prince Andrew and Sarah Ferguson.
0:30:27 > 0:30:30Every member of the royal family loved Eggs Drumkilbo.
0:30:30 > 0:30:33Most the food the royal family ate,
0:30:33 > 0:30:38during the time I was cooking for them, was traditional British food.
0:30:38 > 0:30:41Food that comes from the royal kitchens,
0:30:41 > 0:30:45it's all been recreated, we're seeing it come back again.
0:30:45 > 0:30:50All it was in the olden days was local produce cooked perfectly,
0:30:50 > 0:30:54like the Eggs Drumkilbo that's been in the family for years and years.
0:30:54 > 0:30:58- 'What did he say? Legs akimbo? - No, Dave. Eggs Drumkilbo.
0:30:58 > 0:31:03'It's a mixture of hard-boiled eggs, seafood, ketchup and a sherry aspic,
0:31:03 > 0:31:11'a kind of transparent, flavourless jelly in which cold fish, poultry and meats are sometimes served.'
0:31:11 > 0:31:15One of the things we could never do, cooking for the royal family,
0:31:15 > 0:31:18was to have seeds in any of the food.
0:31:18 > 0:31:22You don't want seeds in your teeth when you're talking to the Queen.
0:31:26 > 0:31:29Whenever we prepared dishes like these,
0:31:29 > 0:31:34we didn't take out one particular dish that we served for the Queen,
0:31:34 > 0:31:37so you made sure everything was perfect
0:31:37 > 0:31:42by making sure every single one of the dishes was perfect.
0:31:45 > 0:31:48In a normal day, it would have been five chefs in here.
0:31:48 > 0:31:52One would have been across the way, one around the corner,
0:31:52 > 0:31:58and then three chefs working in this small kitchen area here.
0:32:05 > 0:32:08On my tray here, I've got some nice pieces of lobster
0:32:08 > 0:32:13that I'm just going to glaze to make it look really shiny.
0:32:13 > 0:32:17We've got some homemade mayonnaise and some tomato sauce
0:32:17 > 0:32:19with some Worcestershire sauce.
0:32:19 > 0:32:22We're going to mix those together. That is perfect.
0:32:22 > 0:32:26What we have to do next is mix the shrimp,
0:32:26 > 0:32:28the eggs and the tomatoes.
0:32:30 > 0:32:34Smells amazing, this. Shrimp and the lobster.
0:32:42 > 0:32:46This size dish would serve about eight people.
0:32:46 > 0:32:50They dig in a spoon and take a little piece.
0:32:50 > 0:32:55The sherry aspic just stops it from drying out in the refrigerator.
0:32:55 > 0:32:59'The dish goes into the fridge to cool and, whilst waiting,
0:32:59 > 0:33:02'Darren can't resist a sneaky look around the yacht.
0:33:04 > 0:33:08'Whenever Britannia arrived into a port,
0:33:08 > 0:33:11'it was always a moment of great pomp and ceremony.'
0:33:11 > 0:33:14Tonight, the royal yacht Britannia
0:33:14 > 0:33:18is the centre of attention on the Huangpu River.
0:33:18 > 0:33:23'Once off the royal yacht, Her Majesty was obliged to eat less familiar food.'
0:33:23 > 0:33:27After sea slug, they're taking everything as it comes.
0:33:27 > 0:33:31But what, the Duke wanted to know, was this?
0:33:31 > 0:33:37The answer - it's a melon scooped out and filled with sweet soup.
0:33:37 > 0:33:40'Whilst on board, the Britannia was the Queen's home from home.'
0:33:40 > 0:33:44And smile. < WOMAN TRANSLATES
0:33:44 > 0:33:47'Old-fashioned British food was the order of the day,
0:33:47 > 0:33:51'but that wasn't to say it wasn't a bit fancy, like.'
0:33:51 > 0:33:58In return for sea slug and shark's fin, the Queen is serving her guests sole mousse and duckling.
0:33:58 > 0:34:01And instead of ten courses, a modest four.
0:34:02 > 0:34:06'Darren's prepared only the one course, and with the aspic set,
0:34:06 > 0:34:10'there's just time to add the finishing touches.'
0:34:12 > 0:34:14And that, Hairy Bikers,
0:34:14 > 0:34:17is Eggs Drumkilbo.
0:34:17 > 0:34:21'That's a proper posh prawn cocktail, that's what that is.
0:34:26 > 0:34:28'Next in our Best Of British kitchen
0:34:28 > 0:34:33'we're preparing a royal favourite that epitomises fine dining.
0:34:33 > 0:34:37'Even today, it's recreated in up-market hotels and restaurants.
0:34:37 > 0:34:40'It's a dish that screams refinement.'
0:34:40 > 0:34:44When you talk about the royal family you can't miss Victoria and Albert.
0:34:44 > 0:34:48- There's a museum named after them. - There's everything named after them.
0:34:48 > 0:34:53A pub on EastEnders, the Albert Embankment, Albert Memorial, Albert Hall.
0:34:53 > 0:34:55Albert Docks!
0:34:55 > 0:35:00But we're going to cook a fillet of Beef Albert.
0:35:00 > 0:35:02- Albert!- Albert.
0:35:03 > 0:35:07It's decadent. It's a fillet of beef that's stuffed with...
0:35:07 > 0:35:11- LAUGHING:- ..foie gras pate and truffles, wrapped in bacon.
0:35:11 > 0:35:16- Drizzled with truffle oil! - And the sauce is really classical.
0:35:16 > 0:35:21With your mirepoix, which is your celery, carrots, onion and garlic.
0:35:21 > 0:35:27It's a bit of a brunoise. All these French terms find their way into British cooking.
0:35:27 > 0:35:31- And you seem to know most of them. - I've got that retentive memory.
0:35:31 > 0:35:35First, I'm going to get some oil and start preparing
0:35:35 > 0:35:39the nuts and bolts of the veggies - my bit's dead boring!
0:35:39 > 0:35:44I'm going to chop up two sticks of celery, two carrots, an onion, some garlic and cook it in oil.
0:35:44 > 0:35:47Over to the star turn, which Mr King has before him.
0:35:47 > 0:35:50This is the centre cut of the fillet.
0:35:50 > 0:35:52- Ooh!- It's a one-kilo piece of meat.
0:35:52 > 0:35:57And it's lovely. I mean, I confess I prefer rib-eye.
0:35:57 > 0:36:00- But...- No!- Yeah.
0:36:00 > 0:36:03There is nothing more regal than a fillet.
0:36:03 > 0:36:09Now, Mr King, why is fillet steak the tenderest, tenderest of beef?
0:36:09 > 0:36:13The reason that fillet steak is very tender is because it does nowt.
0:36:13 > 0:36:16It sits underneath the sirloin.
0:36:16 > 0:36:18The sirloin works a bit. This, not a jot.
0:36:18 > 0:36:20What I'm going to now do,
0:36:20 > 0:36:24while Dave's cracking on with his mirepoix brunoise...
0:36:24 > 0:36:26The food history's fantastic.
0:36:26 > 0:36:30The royals, being rich, were patrons of it all.
0:36:32 > 0:36:38'As I was trying to say, slice a large pocket about halfway down,
0:36:38 > 0:36:39'but no further, into the fillet.
0:36:39 > 0:36:44'Then, score two more pockets either side of the main cut.'
0:36:46 > 0:36:50This is a piece of pate de foie gras.
0:36:50 > 0:36:52It's got in it black truffle.
0:36:52 > 0:36:58We're just going to tuck it into the pockets that you've made.
0:36:58 > 0:37:00Nice and neatly.
0:37:00 > 0:37:04Because don't forget, this is a royal dish.
0:37:06 > 0:37:09- The other addition is truffle oil. - Mm.
0:37:09 > 0:37:12In those days, though, the royals were rich
0:37:12 > 0:37:17and this would be a black truffle the size of a cricket ball.
0:37:17 > 0:37:19He'd shave it on with gay abandonment.
0:37:19 > 0:37:25What I'm going to do, I'm going to have a nice coating of truffle oil
0:37:25 > 0:37:27all over the fillet.
0:37:27 > 0:37:30Of all the fancy foods in the world...
0:37:30 > 0:37:33- Some of them are over-rated.- Yes.
0:37:33 > 0:37:36- You pay a fortune and a lot of it's snobbery.- Yes.
0:37:36 > 0:37:38Truffle, I think is unique.
0:37:38 > 0:37:42It's worth every penny. There is nothing like a truffle.
0:37:42 > 0:37:46The flavour is sensory. It's exciting.
0:37:46 > 0:37:50You're one of the only people that could be hired as a truffle hound.
0:37:50 > 0:37:52I can smell it. I can sense it.
0:37:52 > 0:37:58I can be walking down the street in Italy and there'll be a whiff.
0:37:58 > 0:38:00- And I'm off.- He's off.
0:38:00 > 0:38:07Now, that truffle oil is allowing the salt and pepper to stick.
0:38:07 > 0:38:11That's me veggies. Leave these to molder in the frying pan.
0:38:11 > 0:38:14'Wrap the fillet of beef in bacon.
0:38:14 > 0:38:17'This will keep it moist as it cooks.
0:38:19 > 0:38:23'Secure it with string and bung in a few bay leaves for good measure.'
0:38:27 > 0:38:31I know it looks like a faff, but honestly, it's worth it.
0:38:31 > 0:38:35A little bit of time and care taken at this point is going to produce
0:38:35 > 0:38:39the most fabulous Prince Albert Fillet.
0:38:39 > 0:38:43That's the bed we're going to stick the beef on.
0:38:43 > 0:38:45The moment of truth.
0:38:45 > 0:38:49- Bottom side foremost? - I would have thought.
0:38:49 > 0:38:54'To seal in the delicious flavour, brown the fillet in the pan.'
0:38:54 > 0:38:55Mm.
0:38:55 > 0:38:58I'm going to sprinkle some more pepper on.
0:38:58 > 0:39:02Now, look, the key to this is just leave it alone.
0:39:02 > 0:39:05Don't touch it. Give it a good couple of minutes.
0:39:05 > 0:39:12What we'll do in a minute is we need that to crisp off and caramelise.
0:39:12 > 0:39:15So no fiddling. I know it's tempting, but don't.
0:39:15 > 0:39:19- Then we just roll it over. - Superb, Si.
0:39:20 > 0:39:24- I'm quite happy with the colour of that, are you?- I'm ecstatic!
0:39:24 > 0:39:26Lovely.
0:39:29 > 0:39:33- Beautiful.- Oh, look at that, man! That's a beautiful thing!- That is.
0:39:33 > 0:39:35Now the fun starts.
0:39:35 > 0:39:38The huge bonus with this dish is the gravy.
0:39:38 > 0:39:41Gor blimey, what gravy this is, guv!
0:39:43 > 0:39:46'Add one tablespoon of flour and cook for a minute.
0:39:46 > 0:39:48'Now for the booze!'
0:39:48 > 0:39:53- Being a royal dish, it's not frugal. - No.- It's more a cocktail.
0:39:53 > 0:39:57- Well, it's more a night out!- It is! - Take a bottle of cognac.
0:39:57 > 0:40:02About 100 mil, which is a really good big glass.
0:40:02 > 0:40:04Pour it into there.
0:40:06 > 0:40:09'Did I say, "Watch your eyebrows, Dave"?
0:40:09 > 0:40:11'Cos I meant to.'
0:40:11 > 0:40:14Joan of Arc! Look at that!
0:40:15 > 0:40:17- Shall I put the Madeira in?- Yes!
0:40:17 > 0:40:19Look at that! Madeira! All of it.
0:40:19 > 0:40:22So we've got brandy. We've got Madeira.
0:40:22 > 0:40:26Oh-h! Ho-ho!
0:40:26 > 0:40:28Boozy old Albert!
0:40:28 > 0:40:30Get a whisk on that.
0:40:30 > 0:40:34- Don't want any right royal lumps in this, do we?- No.
0:40:34 > 0:40:37This is beef stock.
0:40:37 > 0:40:39Bit of seasoning.
0:40:39 > 0:40:41Ooh!
0:40:41 > 0:40:43- Very good.- Now, just pour that
0:40:43 > 0:40:47over the fillet of beef, which is stuffed with foie gras and truffles
0:40:47 > 0:40:49on that bed of wonderful veg.
0:40:49 > 0:40:53Just imagine what that gravy's going to taste like!
0:40:55 > 0:41:00Just pop that in a preheated oven, about 180 to 190 degrees Celsius,
0:41:00 > 0:41:02for 35 minutes for rare,
0:41:02 > 0:41:0540 minutes for medium rare.
0:41:05 > 0:41:07Keep the lid off.
0:41:08 > 0:41:12'Beef is as British as, well, roast beef,
0:41:12 > 0:41:18'but we didn't start rearing cattle for eating until the 18th century.
0:41:18 > 0:41:24'Before then, cows were used for farm work, so the meat would have been a bit tough, like.
0:41:24 > 0:41:28'And after that beef interlude, sorry, your fillet is done.'
0:41:28 > 0:41:30BOTH CHORTLE
0:41:30 > 0:41:34How lovely! You little gorgeous piece of wonderness.
0:41:34 > 0:41:36'Put the meat aside to rest.
0:41:36 > 0:41:40'Put the stock back on the heat to reduce a little further.'
0:41:40 > 0:41:44The vegetables have done their work. They're quite sacrificial.
0:41:44 > 0:41:48We've had their love, we're going to strain them, get the good stuff
0:41:48 > 0:41:52and throw them away, just like show business.
0:41:55 > 0:41:57Oh! Look!
0:41:57 > 0:42:00Look at that! That's how we want it. It's pink.
0:42:00 > 0:42:02It's rare. It's perfect.
0:42:03 > 0:42:07Look at the texture of that gravy. It's clinging to it.
0:42:07 > 0:42:09SIGHS
0:42:11 > 0:42:13Oh, man!
0:42:14 > 0:42:16That's epic!
0:42:16 > 0:42:20Prince Albert would be very proud to sit down to that.
0:42:20 > 0:42:22It's a beautiful dish.
0:42:22 > 0:42:25- A really lovely earthy note going all the way through.- Oh, aye.
0:42:25 > 0:42:27I think that's the truffle.
0:42:27 > 0:42:32- For me, though, the star of this is the gravy.- Absolutely.
0:42:34 > 0:42:38'Our fillet of beef may cost a princely sum to make,
0:42:38 > 0:42:42'but it's surely the crowning glory of any meal.
0:42:42 > 0:42:46'So, from the posh nosh of the royal banquet,
0:42:46 > 0:42:49'to dishes created to commemorate our regal events,
0:42:49 > 0:42:53'our royal family have shaped our culinary heritage
0:42:53 > 0:42:57'and brought us a sense of community and pride.'
0:42:57 > 0:42:59To find out how to cook the recipes,
0:42:59 > 0:43:04visit:
0:43:04 > 0:43:08..to discover some amazing facts about the history of food.
0:43:37 > 0:43:40Subtitles by Red Bee Media Ltd
0:43:40 > 0:43:43E-mail subtitling@bbc.co.uk