0:00:02 > 0:00:07You know, we believe that Britain has the best food in the world.
0:00:07 > 0:00:10Not only can we boast fantastic ingredients...
0:00:13 > 0:00:17'..outstanding food producers...' That's impressive.
0:00:17 > 0:00:20'..and innovative chefs...'
0:00:20 > 0:00:23'..but we also have an amazing food history.'
0:00:23 > 0:00:28So it's safe to say that's what the Romans brought to us - the art of cooking itself. Absolutely.
0:00:28 > 0:00:33It's called a sala catania. It's like a savoury summer pudding.
0:00:33 > 0:00:39'During this series, we're going to be taking you on a journey into our culinary past.'
0:00:39 > 0:00:41Everything's ready, let's get cracking.
0:00:41 > 0:00:43'We'll explore its revealing stories...'
0:00:43 > 0:00:45BOTH: Wow.
0:00:45 > 0:00:48'..and meet the heroes that keep our food heritage alive.'
0:00:48 > 0:00:53Pontefract liquorice has been my life and I've loved every minute of it.
0:00:53 > 0:00:59And of course be cooking up a load of dishes that reveal our foody evolution.
0:00:59 > 0:01:01Look at that. That's a proper British treat.
0:01:01 > 0:01:06Looks good, tastes good, that's going to do you good. Quite simply,
0:01:06 > 0:01:08Quite simply... BOTH: The best of British!
0:01:26 > 0:01:30In this country, we've got a lot to be thankful for.
0:01:30 > 0:01:37When celebrating all things British, our finest of foods are at the centre of every festival.
0:01:37 > 0:01:42This could because many of our important religious events and traditional festivities
0:01:42 > 0:01:46share their origins with pagan celebrations of the cycles of nature,
0:01:46 > 0:01:50and the season's bountiful produce.
0:01:50 > 0:01:54From the harvest festival to fabulous feasting at Christmas,
0:01:54 > 0:01:58to fasting at Passover, Lent and Ramadan...
0:01:58 > 0:02:02The most important events in our lives are marked by food.
0:02:02 > 0:02:06And as a nation we certainly know how to throw a party
0:02:06 > 0:02:11and these festive moments have produced some of our favourite dishes.
0:02:11 > 0:02:16Mmm that is delicious!
0:02:16 > 0:02:22So in today's programme we're paying tribute to some of the UK's greatest celebratory meals.
0:02:25 > 0:02:29And first in the Best of British kitchen,
0:02:29 > 0:02:33we're getting the party started with the mother of all British roast dinners.
0:02:33 > 0:02:39If there has ever been a bird to celebrate a festival with, it's the goose.
0:02:39 > 0:02:43And the goose has graced our Christian tables for years.
0:02:45 > 0:02:49In England, the goose was traditionally eaten on Michaelmas in September,
0:02:49 > 0:02:55the feast day of the Archangel Michael, who defeated Satan in the War of Heaven,
0:02:55 > 0:02:59and was celebrated as protector against the darkness in winter.
0:03:01 > 0:03:04Traditionally, this was also rent day for peasants.
0:03:04 > 0:03:09And on this occasion, landlords would accept a fattened goose as payment.
0:03:09 > 0:03:14So it was believed that eating goose on Michaelmas Day would bring good fortune all year.
0:03:16 > 0:03:20And nowadays, it makes a star turn for our Christmas tables.
0:03:20 > 0:03:22It certainly does. And...
0:03:22 > 0:03:27we're pairing our goose with some fabulous autumnal English apples.
0:03:29 > 0:03:31That's right.
0:03:31 > 0:03:37Here's our traditional roast goose with apple and sausage stuffing balls and a cider gravy.
0:03:37 > 0:03:38The perfect festive treat.
0:03:40 > 0:03:42Aaah! Let's go and cook our goose.
0:03:42 > 0:03:43Now then, OK.
0:03:43 > 0:03:46The first thing we need to do, really, is prep it.
0:03:46 > 0:03:51Goose, by the very nature of what they are, there is a lot of fat in there.
0:03:51 > 0:03:55And that's great. That's not a bad thing, it keeps the meat really moist.
0:03:55 > 0:03:56That one there.
0:03:56 > 0:03:59These are this goose's love handles.
0:03:59 > 0:04:01You see? Will you get off me love handles, you!
0:04:01 > 0:04:03I've got them too!
0:04:03 > 0:04:07Right, now, look. So just pull it, like that.
0:04:07 > 0:04:10And there's areas here as well. Ooh! Ooh! Just prod it.
0:04:10 > 0:04:14It's giving me goose pimples all over watching you do that!
0:04:16 > 0:04:19'Next, quarter an onion, and put it inside the bird.'
0:04:22 > 0:04:25Followed by three bay leaves.
0:04:27 > 0:04:28Open wide!
0:04:30 > 0:04:33SINGS: 'Tis the seasoning... Rub with salt and pepper.
0:04:33 > 0:04:37Don't be frightened with the seasoning. Look at that. That's lovely.
0:04:37 > 0:04:39Mmm. Fabulous. Now I want to wash me hands, mate.
0:04:39 > 0:04:45Its little lily legs, if you just put it in like that, they're going to burn. We don't want that.
0:04:45 > 0:04:50So we're making little boots. That's just going to stop his legs charring.
0:04:50 > 0:04:55Now, half an hour before the end of cooking, we're going to take them off,
0:04:55 > 0:04:58just to brown off, but that way, the legs are going to be delicious.
0:04:58 > 0:05:04And the goose needs to be popped into a pre-heated oven at 180 degrees Celsius for a fan oven...
0:05:04 > 0:05:11Yes. ..for one hour initially, then drop the temperature to 160 for a further hour.
0:05:11 > 0:05:12Have you got it?
0:05:20 > 0:05:23Time to bash on with the giblet gravy.
0:05:25 > 0:05:27'Giblets make great stock.'
0:05:27 > 0:05:31'Along with the classic trio of carrots, onions and celery.'
0:05:33 > 0:05:35Just chopped in a rustical fashion.
0:05:38 > 0:05:41It's funny as well, geese are quite expensive,
0:05:41 > 0:05:46and by nature of cooking expensive food at a festival or a celebration.
0:05:46 > 0:05:49There is a sense of occasion to it, isn't there, Si?
0:05:49 > 0:05:51Oh, yeah, absolutely.
0:05:51 > 0:05:54Stick of celery joins the carrot and the onion...
0:05:54 > 0:05:57in the pot...
0:05:57 > 0:06:00with my good friends, giblets.
0:06:00 > 0:06:03And simmer that for about an hour and a half.
0:06:03 > 0:06:05Now we can start to prepare the stuffing.
0:06:05 > 0:06:08Stock's on. Yes. Goose is on.
0:06:08 > 0:06:10Mr Stuffing.
0:06:10 > 0:06:13While Dave's getting the bits together for the stuffing,
0:06:13 > 0:06:17I'm going to pick through and chop the goose liver.
0:06:17 > 0:06:22'Cut the liver in half, pulling out the hard tubes that run through it.
0:06:22 > 0:06:26'We only want the soft, rich liver meat for our stuffing.'
0:06:28 > 0:06:30Now I need a Bramley apple.
0:06:31 > 0:06:35A nice, gnarly, English Bramley, straight from the tree.
0:06:35 > 0:06:37Geese and apples go together so well.
0:06:37 > 0:06:41Love it. It's going to give a nice sharpness to the stuffing.
0:06:41 > 0:06:44Now to temper that, I'm going to add a couple of teaspoons full of sugar.
0:06:44 > 0:06:48That's going to start to caramelise and make it really sticky and lovely.
0:06:48 > 0:06:54I love this, because these are really old, proper, traditional techniques. Yeah.
0:06:54 > 0:06:57To... You know, dressing a bird for table.
0:06:57 > 0:07:00You've dressed it for the oven, it comes out, and then you dress it for table.
0:07:00 > 0:07:04It's brilliant. Lovely conventions of celebration at a festival. Yeah.
0:07:06 > 0:07:12The goose is the symbol of St Martin, a quiet monk who wanted to live his life as a humble hermit.
0:07:12 > 0:07:15When the people wanted to make him their bishop, Martin ran away,
0:07:15 > 0:07:17and hid in a barn amongst a flock of geese.
0:07:17 > 0:07:21But the geese wouldn't stop honking, and poor old Martin was discovered,
0:07:21 > 0:07:25and reluctantly led away to be ordained bishop.
0:07:25 > 0:07:26He wasn't very happy.
0:07:26 > 0:07:28Oh, crumbs!
0:07:28 > 0:07:34So he is the patron saint of geese, and the patron saint against poverty, among other things.
0:07:34 > 0:07:38So that's how whenever you see a stained glass window, it's St Martin with a goose,
0:07:38 > 0:07:41and it's like, prosperity, and I suppose... Yeah.
0:07:41 > 0:07:45Again, it's part of the goose's image as being a celebratory bird. Absolutely.
0:07:45 > 0:07:51Geese have been to more parties than the average Essex girl. No, you're not wrong.
0:07:52 > 0:07:55I'm happy with that if you are, Mr King.
0:07:55 > 0:07:57That's lovely, mate. Yeah? Absolutely lovely.
0:07:57 > 0:08:00Pop the liver in and just cook that for a minute.
0:08:00 > 0:08:04Now, this is precious, isn't it? Beautiful.
0:08:05 > 0:08:08You know, we're wasting nothing of the goose.
0:08:08 > 0:08:10Its giblets are going to make the wonderful gravy,
0:08:10 > 0:08:12we've got its liver in the stuffing,
0:08:12 > 0:08:16we've got all the fat rendered out for our roast potatoes for the next month.
0:08:16 > 0:08:21And the bird itself, we're going to eat it stripped to the bones. Yeah.
0:08:23 > 0:08:27'Now we're adding the onions, goose liver and apple to 500 grams of sausagemeat.
0:08:27 > 0:08:32'Then the same weight of breadcrumbs, and some freshly chopped sage.'
0:08:34 > 0:08:37And we just need some salt and pepper in here, Kingy.
0:08:37 > 0:08:41No worries. On its way. The best way is to get your hands in here, you know?
0:08:41 > 0:08:43Oh, definitely.
0:08:43 > 0:08:44So... Yeah...
0:08:44 > 0:08:48Right, that'll be enough, now. There we go. That'll do.
0:08:48 > 0:08:49Lovely.
0:08:50 > 0:08:53'The goose has been in the oven now for nearly two hours,
0:08:53 > 0:08:57'but before you get it out, cut some apples in half.'
0:08:59 > 0:09:05'Brush them with a little oil, and nestle amongst the stuffing balls.
0:09:05 > 0:09:10Now that just needs to roast in the oven for 20 to 30 minutes.
0:09:10 > 0:09:13And do you know what? Yes? Guess what? What?
0:09:13 > 0:09:15The goose is ready to come out. You have cooked your goose.
0:09:15 > 0:09:20I have cooked the goose. Shall we swap, then? I think we should.
0:09:20 > 0:09:22Oh, look at that. Yes!
0:09:22 > 0:09:24You beauty. Oh!
0:09:26 > 0:09:27Right.
0:09:27 > 0:09:32It needs to rest, so we put that on a platter, cover it with foil, then a tea towel,
0:09:32 > 0:09:35and it's just to relax in a nice ambient temperature,
0:09:35 > 0:09:40which gives us time to make the cider and giblet gravy.
0:09:40 > 0:09:43'We're going to use all of those wonderful goose juices,
0:09:43 > 0:09:44'once we've strained off the fat.'
0:09:46 > 0:09:51'And we'll save that for later, as it'll make the best roast potatoes ever.'
0:09:51 > 0:09:55So that is goose gold. Look at that. That's all that flavour from the cooking.
0:09:57 > 0:10:00'Now we've got to sieve the giblet stock.'
0:10:04 > 0:10:07Add two tablespoons of flour to the meat juices in the pan.
0:10:09 > 0:10:11Now, what we're going to do with that...
0:10:13 > 0:10:17..is mix it in... Cider. Good dry cider.
0:10:17 > 0:10:19I think about half this bottle'd do. Yeah.
0:10:19 > 0:10:23Don't worry about the lumps, cos we'll whisk them out,
0:10:23 > 0:10:27and we're going to pass this through a sieve anyway.
0:10:27 > 0:10:30Right. The gravy's done. Yes. Mother Goose is resting. Yes.
0:10:30 > 0:10:32Stuffing balls and apples...
0:10:32 > 0:10:37Yeah, go on! Oh, Dave, look how those apples have gone. They're beautiful, aren't they? I know.
0:10:37 > 0:10:41Shall we just arrange, like an Elizabethan platter? Lovely. Oh, fabulous.
0:10:41 > 0:10:44Apple, stuffing... apple, stuffing ball.
0:10:44 > 0:10:47Apple.
0:10:47 > 0:10:48Apple...
0:10:51 > 0:10:54There we go. Now that certainly is a party on a plate.
0:10:54 > 0:10:58Be it Michaelmas, Christmas, Easter or your birthday.
0:10:58 > 0:11:01Top tip about carving -
0:11:01 > 0:11:03be confident.
0:11:03 > 0:11:06Mm. Thank you.
0:11:10 > 0:11:14It's nice and juicy. It's absolutely beautiful. It's cooked perfectly.
0:11:14 > 0:11:16Right...
0:11:19 > 0:11:22Got to have some of that stuffing with it. And a bit of apple. Oh, yeah.
0:11:22 > 0:11:27Very, very good. Mmm.
0:11:27 > 0:11:29Lovely texture, goose. Lovely with the apples.
0:11:29 > 0:11:30Nice gamey flavour.
0:11:30 > 0:11:35In my opinion, that is a true festival bird.
0:11:35 > 0:11:36Mm-hmm.
0:11:36 > 0:11:40But without the wellies. Oh, aye.
0:11:40 > 0:11:43You don't get that at Glastonbury, do you?
0:11:43 > 0:11:45Our roast goose with apple and sausage stuffing and cider gravy
0:11:45 > 0:11:50is a fine treat for any table or celebration.
0:11:50 > 0:11:54So go on, give goose a gander.
0:11:57 > 0:11:59We love our festival treats.
0:12:01 > 0:12:03# Pancake day, pancake day
0:12:03 > 0:12:05# Now's the time to fry them... #
0:12:05 > 0:12:08Now, there's one day in our food festival calendar
0:12:08 > 0:12:10that hasn't changed for centuries.
0:12:10 > 0:12:11Beautiful.
0:12:11 > 0:12:13Absolutely beautiful.
0:12:14 > 0:12:17We love pancakes and Pancake Day so much,
0:12:17 > 0:12:25we buy more than three times the usual amount of eggs, milk and flour to make them.
0:12:25 > 0:12:28And supermarkets start ordering their stocks in months in advance.
0:12:28 > 0:12:30And here's the pancake recipe.
0:12:30 > 0:12:31Four ounces of flour...
0:12:31 > 0:12:33..and half a pint of milk.
0:12:34 > 0:12:36One egg...
0:12:36 > 0:12:37..and a pinch of salt.
0:12:37 > 0:12:40Come on, Ken, we haven't got all day, you know.
0:12:40 > 0:12:45Here I've got the flour, which has been sifted with the salt. I'm going to add one egg...
0:12:45 > 0:12:47Mix it all together.
0:12:47 > 0:12:55You gently whisk that around. Now, you gently beat the egg gently until all the flour's added in.
0:12:55 > 0:12:57You want just enough to coat the bottom of the pan.
0:12:57 > 0:13:01And then you just roll it around like this.
0:13:01 > 0:13:04And may the best pancake win.
0:13:04 > 0:13:07That's going to make a very thin pancake, isn't it? That is the idea.
0:13:07 > 0:13:10There we are. A perfect pancake.
0:13:10 > 0:13:11Yes! Hooray!
0:13:11 > 0:13:14Fantastic. Yes!
0:13:14 > 0:13:16But who made the first pancake?
0:13:16 > 0:13:21Who do you reckon made the first pancake? Does it go back a very long way? I just said that.
0:13:21 > 0:13:24I would think it goes right back to Neanderthal Man.
0:13:24 > 0:13:27But he didn't have all that gear, did he? No, he didn't. He just had to use hot stones.
0:13:27 > 0:13:29She's right, you know.
0:13:29 > 0:13:34Archaeological evidence shows we've always eaten some form of pancake using flour and water.
0:13:34 > 0:13:39But Pancake Day as we know it began as a Christian festival called Shrove Tuesday.
0:13:39 > 0:13:43Shrove Tuesday is the day before the beginning of Lent,
0:13:43 > 0:13:46and Lent lasts for six weeks, and during that time,
0:13:46 > 0:13:49Christians are supposed to give up anything that they like,
0:13:49 > 0:13:51special treats or favourite sorts of foods.
0:13:51 > 0:13:53Nobody was supposed to eat any eggs or meat,
0:13:53 > 0:13:58they weren't supposed to cook their food in any fancy way, or use any fat of any sort.
0:13:58 > 0:14:01So the day before Lent began, Shrove Tuesday,
0:14:01 > 0:14:05the women of the towns would go through their cupboards,
0:14:05 > 0:14:08and using up all the kinds of foods, they'd have a great cooking spree.
0:14:08 > 0:14:14As well as making pancakes to use up all the naughty, rich ingredients before the fasting period of Lent,
0:14:14 > 0:14:16Shrove Tuesday also meant that you had to be shriven.
0:14:16 > 0:14:20I've never liked the sound of that. It always sounded painful.
0:14:20 > 0:14:23CHURCH BELLS It just meant going to church to confess your sins.
0:14:23 > 0:14:24Aah!
0:14:24 > 0:14:28And legend has it that back in the 14th Century,
0:14:28 > 0:14:31one woman in a village called Olney heard the bell calling her to church,
0:14:31 > 0:14:34and rushed out of the house still holding her frying pan.
0:14:34 > 0:14:38Yes, and the people of Olney have held pancake races ever since.
0:14:38 > 0:14:42Women have to toss their pancake three times whilst they hurtle towards the church.
0:14:42 > 0:14:44On your marks, go!
0:14:44 > 0:14:45And the prize?
0:14:45 > 0:14:48A kiss from the verger.
0:14:48 > 0:14:51And today, we're still flipping mad for them.
0:14:51 > 0:14:54I-I-I-I love pancakes very much!
0:14:54 > 0:14:57And we're curiously competitive about them, too.
0:14:57 > 0:15:02How many scouts managed to set a new world record for the most people flipping a pancake?
0:15:02 > 0:15:07You've got 108, making a new Guinness World Record!
0:15:07 > 0:15:08CHEERING
0:15:08 > 0:15:12The humble pancake, just made out of flour, milk and eggs,
0:15:12 > 0:15:16and rolled in lemon and sugar, has become a cause for celebration itself.
0:15:16 > 0:15:19Well, if you ask me, Si, you can't beat it.
0:15:24 > 0:15:28The fantastic thing about modern multicultural Britain
0:15:28 > 0:15:31is that as well as enjoying all the ancient traditions from our isles,
0:15:31 > 0:15:35festivals from around the world are now celebrated here
0:15:35 > 0:15:39so we get to enjoy party food from other cultures too.
0:15:39 > 0:15:43MUSIC: "Holiday" by Madonna
0:15:43 > 0:15:47We Brits, we love a good party, especially if it involves great food.
0:15:47 > 0:15:51And the Indian festival of Diwali is renowned for both.
0:15:52 > 0:15:57Diwali is like our Harvest Festival plus Christmas and New Year
0:15:57 > 0:15:59all rolled into one.
0:15:59 > 0:16:03For Hindus and Sikhs, it marks both the end of the harvest season,
0:16:03 > 0:16:04and the start of a new year.
0:16:06 > 0:16:09It's the last major celebration before winter,
0:16:09 > 0:16:12and streets all over the world are lit up with decorations and fireworks.
0:16:12 > 0:16:14From Delhi...
0:16:14 > 0:16:16FIREWORKS
0:16:16 > 0:16:19..to Leicester.
0:16:19 > 0:16:23It's home to one of the biggest celebrations outside of India.
0:16:23 > 0:16:2835,000 people come out to party during the five days and nights of Diwali here.
0:16:28 > 0:16:31Now during Diwali, it's traditional to give gifts,
0:16:31 > 0:16:36so we're here in Leicester to find out about that great festival gift
0:16:36 > 0:16:37that is the Indian sweet.
0:16:37 > 0:16:38Ho-ho-ho-ho!
0:16:41 > 0:16:46Bobby's Restaurant is a Leicester institution, famed for its Diwali sweets.
0:16:46 > 0:16:52We're meeting Bobby and his son Dhamesh to find out more about some of these amazing goodies.
0:16:52 > 0:16:54Hello, sir. Hello, sir. Very nice to meet you.
0:16:54 > 0:16:59So it's a family business, then? It's a family business, yes. We've been going for 35 years.
0:16:59 > 0:17:02My father and my mother started it,
0:17:02 > 0:17:05Yeah. So, you know... And Diwali's a family festival.
0:17:05 > 0:17:08Look at this! That's a lot of sweet treats.
0:17:08 > 0:17:10At the top we've got things made with cashew nuts. Yes.
0:17:10 > 0:17:12Ground cashew nuts, pistachios, saffron...
0:17:12 > 0:17:15These are mixed, they've got rose petal filling inside. Yes.
0:17:15 > 0:17:18We've got chickpea flour sweets, we've got milk-based sweets...
0:17:18 > 0:17:21Quite interesting. Very interesting.
0:17:21 > 0:17:24Do the sweets at Diwali, or is it all the time, you have a tradition
0:17:24 > 0:17:26of the silver and gold leaf on the top?
0:17:26 > 0:17:29You can have silver leaf and gold leaf all the time,
0:17:29 > 0:17:32but it's nicer at Diwali, because obviously it signifies... Yeah.
0:17:32 > 0:17:37You know, it's nicer to look at, and also when you're giving somebody a gift,
0:17:37 > 0:17:41it's like giving them something valuable. Precious. Exactly.
0:17:41 > 0:17:45Now, the one that's really famous, the really famous sweety sweet...
0:17:45 > 0:17:49Jalebis. Jalebis, yeah.
0:17:49 > 0:17:51Aah. Da-da!
0:17:53 > 0:17:55Oh, they're warm.
0:17:55 > 0:17:58With Jalebis, they've got to be crunchy yet sweet.
0:17:58 > 0:18:00Oh! They're lovely.
0:18:00 > 0:18:04could you please put us, in a little Diwali box...
0:18:06 > 0:18:11..a good selection of what you think is the finest of Indian sweets.
0:18:11 > 0:18:15Certainly.
0:18:19 > 0:18:22Now that's a good selection, if ever I saw one.
0:18:22 > 0:18:26It's like giving a box of chocolates. OK.
0:18:26 > 0:18:30You know, for people, it's giving a gift to others, you know. Often gifts to the temple.
0:18:30 > 0:18:33It's nice, as opposed to a box of chocolates, a box of mithai.
0:18:33 > 0:18:37We call them mithai, which means sweets. Ah, right!
0:18:37 > 0:18:40The collective term for all these fabulous sweets. That's right. Thank you so much.
0:18:40 > 0:18:44'We're taking our haul of sweets to share with Indian food writer, Roopa Gulati,
0:18:44 > 0:18:46'to find out more about the ancient traditions of Diwali.'
0:18:46 > 0:18:51Now, Roopa, we've got some sweets. Ooh! Some Diwali goodies.
0:18:51 > 0:18:53Diwali delights.
0:18:53 > 0:18:56SHE GASPS Look at that. Oh, look at those.
0:18:56 > 0:19:00A box of wonders. What a selection. You've got the whole of India in a box over there.
0:19:00 > 0:19:04I think there's nothing more symbolic of Diwali
0:19:04 > 0:19:07than the sweetmeats that are served at this time of year.
0:19:07 > 0:19:11The ingredients that go into all the sweets, they're so auspicious,
0:19:11 > 0:19:16milk, cream, sugar, honey, water.
0:19:16 > 0:19:21You know, they are pure ingredients that are often offered at temples.
0:19:21 > 0:19:22Yes. To the deities.
0:19:22 > 0:19:26Barfi really is my favourite. you know, if you can just catch the silver on top of it.
0:19:26 > 0:19:29It's pure silver.
0:19:29 > 0:19:32And you can't, actually, when you're putting it on top of sweets
0:19:32 > 0:19:35or rice or anything, you can't actually touch it with your fingers,
0:19:35 > 0:19:38because it sticks, it goes everywhere.
0:19:38 > 0:19:42Diwali is the best festival. It's of bling. You cannot overdo it.
0:19:42 > 0:19:46Because you're celebrating the new year, and that's what Diwali's about.
0:19:46 > 0:19:50It's the victory of good over evil, you know, light over darkness.
0:19:50 > 0:19:55The festival of light. It's the festival of light. Little lamps on Diwali nights. Yes.
0:19:55 > 0:20:01Because the lamps are so important, because you're paying homage to Lakshmi.
0:20:01 > 0:20:05The goddess of prosperity, of wealth. Yes.
0:20:05 > 0:20:08And the lights are there to show her the way,
0:20:08 > 0:20:12and if your house is dark, she may get lost and not bestow her great wealth on you.
0:20:12 > 0:20:15The atmosphere down on the street, it's great,
0:20:15 > 0:20:17and it strikes me that Diwali has become a festival for everybody.
0:20:17 > 0:20:20It's about friendship and bonding and reconnecting.
0:20:20 > 0:20:23It's a bit like Christmas in that sense. Sure.
0:20:23 > 0:20:27Because families, wherever they are, they will make some attempt to actually come home.
0:20:27 > 0:20:32And also it's about children. Dressing up in new clothes, having lots of parties, and being together.
0:20:32 > 0:20:34So I think that's what Diwali means to me.
0:20:34 > 0:20:38I think it should mean that to everybody, I'm sure. I think so.
0:20:38 > 0:20:40Because what a beautiful, beautiful thing.
0:20:40 > 0:20:44What a beautiful thing it is, and a lovely thing to be involved with, actually. Mmm.
0:20:44 > 0:20:47We're really privileged, feel really privileged to be here. Yeah. It's fantastic. Yes.
0:20:47 > 0:20:50ALL: Happy Diwali!
0:20:51 > 0:20:55Now we're back in the Best of British Kitchen to pay homage
0:20:55 > 0:21:01to another festival dish which is fast becoming a national favourite, the biryani.
0:21:03 > 0:21:08The biryani is a proper festival dish. It's a party dish.
0:21:08 > 0:21:11It's regal, it's royal and it's the ultimate one-pot wonder.
0:21:11 > 0:21:14Note that Ramadan isn't a party.
0:21:14 > 0:21:16Everybody just waits until it goes dark.
0:21:16 > 0:21:19It's true, you fast during the day but you're not fasting for 40 days.
0:21:19 > 0:21:22Every night it's a feast. Yes!
0:21:22 > 0:21:27But the big one is Eid and that's when it's quite appropriate to cook a biryani.
0:21:29 > 0:21:36The first sighting of the new moon marks the end of Ramadan, the Muslim month of fasting,
0:21:36 > 0:21:40And the start of Eid, the three-day festival which is celebrated with prayer,
0:21:40 > 0:21:44the giving of gifts and, you've guessed it, lavish feasting!
0:21:44 > 0:21:50And here's our Best of British take on this classic Eid dish,
0:21:50 > 0:21:55an elaborate creation of succulent spicy meat, layered with saffron-infused rice.
0:21:55 > 0:21:58This beef biryani is a sumptuous one-dish wonder,
0:21:58 > 0:22:04perfect for sharing with friends and family on any special occasion.
0:22:04 > 0:22:10Right, basically we've got braising steak here.
0:22:10 > 0:22:16We're going to trim the nasties off it, which won't take very long because it's very good meat.
0:22:16 > 0:22:20This is the extra sinewy bit that you don't really want
0:22:20 > 0:22:23because you want it to be a really nice easy eat. Oh, aye.
0:22:23 > 0:22:26You want it to melt in the mouth, don't you? Yes.
0:22:26 > 0:22:31It's quite cheap to do, it feeds a heap of people, but it's just brilliant.
0:22:31 > 0:22:35Every flavour has its place in the dish,
0:22:35 > 0:22:38and every flavour ends up on your plate.
0:22:39 > 0:22:41Now, the all-important spice paste.
0:22:41 > 0:22:44It's an easy job for the food processor.
0:22:44 > 0:22:49You'll need two onions, four cloves of garlic, a thumb of ginger...
0:22:51 > 0:22:55..and two fresh red chillies.
0:22:55 > 0:23:00You can deseed it if you want it mild, or leave the seeds in if you want it spicy.
0:23:00 > 0:23:05It's a festival, it's a party, let's have some spice in our lives.
0:23:06 > 0:23:08Add 50ml of water, and whizz to a thick paste.
0:23:10 > 0:23:12Listen to that baby go.
0:23:12 > 0:23:17We're just going to brown this off. Don't overfill the pan because you want it to fry,
0:23:17 > 0:23:19you don't want it to stew.
0:23:21 > 0:23:22Lovely.
0:23:24 > 0:23:27And look, that's the deep colour that you want
0:23:27 > 0:23:33but it's just flashed because the plan is so hot. Look at that, beautiful.
0:23:37 > 0:23:42Now, to the dry spice mix. Take your pestle and mortar.
0:23:42 > 0:23:44Take five cloves.
0:23:44 > 0:23:47Cloves, to me, define the taste of a biryani.
0:23:47 > 0:23:50It just comes through right at the back end.
0:23:50 > 0:23:54While Dave's doing that, all I've done is fried it off in some oil,
0:23:54 > 0:24:00the juices have run, you come out and you stick it back into your biryani pot.
0:24:00 > 0:24:05To the cloves and the cumin seeds, add two teaspoons of coriander seeds.
0:24:05 > 0:24:10A piece of cinnamon bark. Take 12 cardamom pods.
0:24:10 > 0:24:13The flavour is in the black seeds in the middle of the cardamom.
0:24:13 > 0:24:16And start to crush.
0:24:17 > 0:24:18Oh! Get real, get spicy.
0:24:20 > 0:24:25I find cooking Asian food like this, cooking Indian food, is the most exciting.
0:24:25 > 0:24:29You've got spices, you've got the fire, and I feel like an alchemist.
0:24:29 > 0:24:34There are occasions that you could draw comparison to you being a bit of a mad professor.
0:24:36 > 0:24:40Now look at that. That's my dried spices, look how it's building up.
0:24:40 > 0:24:45I'm just going to grate half a nutmeg into that. Heavenly, isn't it?
0:24:45 > 0:24:47You have a smell at home.
0:24:52 > 0:24:58Just add this dry spice mix to the pureed onions and garlic, ginger and chillies.
0:24:58 > 0:25:02This is an absolute banging flavour bomb. Here you are, Kingy.
0:25:04 > 0:25:06This is going to be brilliant. Yes, it's great.
0:25:06 > 0:25:11This spice mix needs to be cooked so just fry this
0:25:11 > 0:25:16for about 10 minutes gently until it starts to brown.
0:25:19 > 0:25:23There are many legends surrounding the biryani. It's a mystical dish.
0:25:23 > 0:25:28One is there's a lady called the sleeping beauty from the Taj Mahal.
0:25:28 > 0:25:33It's said she made the biryani like one dish that could feed an army.
0:25:33 > 0:25:40And it's said that the word biryani comes from the Farsi word birian, which means to fry beforehand.
0:25:43 > 0:25:49The smell is starting to intensify now so that's not too far away.
0:25:49 > 0:25:55It's lovely and fresh, isn't it? The cumin is cooking off, the cardamom.
0:25:55 > 0:25:59All of those dried spices, they need to cook.
0:25:59 > 0:26:03What we're going to do with this beautiful paste,
0:26:03 > 0:26:07we're going to now put it in to our beef.
0:26:07 > 0:26:11Look at the juices that come off that beef, now it's been resting.
0:26:11 > 0:26:15The lovely thing about biryani is you waste no flavours. Never.
0:26:17 > 0:26:19Add the spice paste mix to the meat.
0:26:19 > 0:26:22Then 200 ml of thick natural yoghurt.
0:26:23 > 0:26:28Pour in 450ml water and two bay leaves.
0:26:28 > 0:26:30Season with pepper,
0:26:30 > 0:26:34then pop on the lid and let it simmer for an hour and a half.
0:26:36 > 0:26:40It may seem like a complicated dish but it's SO worth it.
0:26:40 > 0:26:46And we think there's nothing better you can do with a winter's afternoon than build a biryani!
0:26:47 > 0:26:50As you know, biryani always contains rice
0:26:50 > 0:26:54and the rice will cook off the spices and the vapour from the meat.
0:26:54 > 0:26:59That's the beauty of biryani, but the rice should be pre-cooked a little bit.
0:26:59 > 0:27:00While Dave's doing that,
0:27:00 > 0:27:06another element to the biryani is layers of fried onion.
0:27:09 > 0:27:12Nothing clever about this. I've just got water, salt...
0:27:16 > 0:27:18..and rice.
0:27:19 > 0:27:23Simmer this rice for five minutes, no more.
0:27:23 > 0:27:26We want it part-cooked, not cooked.
0:27:26 > 0:27:31They say the test of a good biryani is if you drop a lump of it onto the table,
0:27:31 > 0:27:33no two grains of rice will be stuck together.
0:27:37 > 0:27:39You know, a biryani has a lot of processes,
0:27:39 > 0:27:42but you can get ahead with yourself.
0:27:42 > 0:27:45so I might as well get on and do the garnishes.
0:27:45 > 0:27:49I'm just going to hard-boil three eggs and roast off some almonds.
0:27:49 > 0:27:53This goes on the top, right at the end, so that will be two hours away.
0:27:53 > 0:27:56This is where this festival dish, with its many components,
0:27:56 > 0:28:01begins to come together and your sense of satisfaction starts to really kick in.
0:28:01 > 0:28:04Just put the coriander into the part-cooked rice.
0:28:04 > 0:28:06The almonds are ready for their sultanas,
0:28:06 > 0:28:10and the onions are approaching perfection!
0:28:10 > 0:28:14That's the colour that you're looking for. Look at that, lovely.
0:28:14 > 0:28:17So set those aside ready for the build.
0:28:17 > 0:28:22We need to put in now two teaspoons of sugar to the meat. Keep it level.
0:28:22 > 0:28:28After all, it's a biryani, not a pudding. Then just mix it in.
0:28:29 > 0:28:33We should just leave that to cook to reduce for another 10 minutes.
0:28:33 > 0:28:39It's very lovely. It is, isn't it? I love you. I love you too.
0:28:44 > 0:28:50We're there, mate. Look at that. There's very little liquid left, it's all flavour. All the elements.
0:28:50 > 0:28:53And that meat's falling apart. So the meat goes in first.
0:28:53 > 0:28:56Half the meat in first. Look at that, man.
0:28:56 > 0:29:00I love it when you get meat like this, just falling apart.
0:29:02 > 0:29:07We heated 100ml of full fat milk with a heaped teaspoon of saffron strands,
0:29:07 > 0:29:09and left it to infuse overnight.
0:29:09 > 0:29:14The aromatic flavour of saffron is essential to a biryani,
0:29:14 > 0:29:21and so is the deep yellow colour, said to represent royalty and celebration.
0:29:22 > 0:29:26It's going to stain the rice. Eating with your eyes first.
0:29:26 > 0:29:29Oh, that's lovely, man. It looks the biz.
0:29:29 > 0:29:35You take some of those fantastic onions that you spent a great deal of time on.
0:29:36 > 0:29:37Beautiful thing, Kingy.
0:29:37 > 0:29:39It's lush, isn't it? Yeah.
0:29:39 > 0:29:44And the final layer of the meat. Just quality control.
0:29:47 > 0:29:49Heaven!
0:29:52 > 0:29:55Now we're going to wrap this up in foil.
0:29:59 > 0:30:03This may seem like overkill, but this is very, very important
0:30:03 > 0:30:09because it's imperative that you keep all of those flavours in that dish.
0:30:09 > 0:30:11Now just pop that into a preheated oven,
0:30:11 > 0:30:19160 degrees for a fan oven and 180 for a regular oven for about 30 minutes.
0:30:19 > 0:30:21And that will be our biryani.
0:30:28 > 0:30:29Oh, look at that!
0:30:31 > 0:30:36Look, it looks like a celebration dish, it looks like a festival dish.
0:30:36 > 0:30:38It's happy to be here, it's happy to be created
0:30:38 > 0:30:40and we're happy to eat it.
0:30:43 > 0:30:48As a final flourish, add the toasted almonds, sultanas, eggs and chopped parsley.
0:30:51 > 0:30:57The festival biryani. The beef biryani to beat all biryanis.
0:30:57 > 0:31:01Time for a party on your palate!
0:31:01 > 0:31:05Look at that laughing gear on standby. Go on!
0:31:15 > 0:31:17Happy days.
0:31:20 > 0:31:25That's really good. Beautiful. The spices, Dave, are epic.
0:31:25 > 0:31:28It's so well-balanced.
0:31:28 > 0:31:34And that's where the alchemy is, isn't it? In the spicing. Yep.
0:31:36 > 0:31:42Ladies and gentlemen at home, you're going to love this. It's superb.
0:31:42 > 0:31:45And do you know what, Si? We're not alone in loving a biryani.
0:31:45 > 0:31:49Genghis Khan was partial. Was he? Loved a biryani, did Genghis.
0:31:49 > 0:31:51It didn't do anything for his temper, did it?!
0:31:57 > 0:32:00Ah, but one ruler who's famed for keeping her temper is our queen.
0:32:01 > 0:32:07Over the years, few things have brought the country together as much as a state event.
0:32:07 > 0:32:12Our Royal Family have provided plenty of opportunities to throw off our British reserve
0:32:12 > 0:32:16and join our neighbours for a street party.
0:32:16 > 0:32:18BAND PLAYS
0:32:20 > 0:32:22'The first royal street party
0:32:22 > 0:32:28'celebrated the silver jubilee of King George V in 1935.
0:32:28 > 0:32:31'And after the war, we threw street parties
0:32:31 > 0:32:35'in honour of anything remotely patriotic.'
0:32:35 > 0:32:39'Celebrating through food is what we Brits do best.
0:32:39 > 0:32:44'Queen Elizabeth's coronation on 2nd June 1953
0:32:44 > 0:32:49'brought thousands to the streets to welcome their new monarch.
0:32:49 > 0:32:53'Food was rationed but households were given a pound of sugar
0:32:53 > 0:32:57'and four ounces of margarine extra to celebrate with.'
0:32:57 > 0:32:59# Queen Elizabeth
0:33:00 > 0:33:01# Queen Elizabeth
0:33:02 > 0:33:04# Silver jubilee... #
0:33:06 > 0:33:10'The nation took to the streets once again in 1977,
0:33:10 > 0:33:13'for Her Majesty's silver jubilee.'
0:33:13 > 0:33:15It's only once, isn't it?
0:33:15 > 0:33:19I was too young for the last one. I'll be too old for the next one!
0:33:19 > 0:33:22So join in the good old British spirit!
0:33:22 > 0:33:26'Not only do street parties bring communities together,
0:33:26 > 0:33:30'they give us a chance to sample our neighbours' cooking.'
0:33:30 > 0:33:34At countless parties, there's been much drinking of orange squash,
0:33:34 > 0:33:38much eating of jelly and much cutting of jubilee cake!
0:33:38 > 0:33:44It was watched over by older and, perhaps, gastronomically wiser subjects
0:33:44 > 0:33:47who, nevertheless, hope that party tradition will be maintained
0:33:47 > 0:33:49when the children grow up.
0:33:49 > 0:33:52There is something happily British about it all.
0:33:55 > 0:33:57'The marriage of Prince Charles and Lady Diana
0:33:57 > 0:34:00'was another excuse for patriotic al fresco dining.
0:34:00 > 0:34:04'Whilst the nation had been introduced to nouvelle cuisine,
0:34:04 > 0:34:08'it certainly didn't have any impact on our street party food.
0:34:08 > 0:34:11'No, we stocked up on bunting.
0:34:11 > 0:34:15'And Charles and Di Rubik's cubes... Eh?'
0:34:15 > 0:34:18If you want a good buy, come along.
0:34:18 > 0:34:22Not 4.50. We're not going to take 3.50. Not even 2.50.
0:34:22 > 0:34:26'..and joined the ten million other street-party-goers.
0:34:26 > 0:34:29'Food was at the centre of festivities for the golden jubilee.
0:34:29 > 0:34:33'But some thought portable party food a bit outdated.'
0:34:33 > 0:34:36Trestle tables, jellies, cups of tea and ham sandwiches
0:34:36 > 0:34:40is not what Britain is about in 2002.
0:34:40 > 0:34:41BOTH: Yes, it is!
0:34:41 > 0:34:43What's the party for, do you know?
0:34:43 > 0:34:48For the Queen's 50th... Year of being the Queen.
0:34:48 > 0:34:52'British food may have come on in leaps and bounds in 50 years.
0:34:52 > 0:34:57'Street party food is reassuringly the same as it's always been.'
0:35:03 > 0:35:07From the food of Her Majesty's subjects to a right royal feast.
0:35:07 > 0:35:13We're cooking up a dish specifically designed to honour our Queen in the Best of British kitchen.
0:35:13 > 0:35:17A celebratory dish that inspired a generation.
0:35:17 > 0:35:21That's right, Si - it could only be Poulet Reine Elizabeth.
0:35:21 > 0:35:24Coronation chicken to you and me.
0:35:24 > 0:35:26Mr Myers, there are few dishes
0:35:26 > 0:35:30with more royal connections than this, is that correct?
0:35:30 > 0:35:34This dish was there at the big one, Queen Elizabeth II's coronation.
0:35:34 > 0:35:37Yes, this is a dish with a crown!
0:35:37 > 0:35:42Coronation chicken, it survived from 1953 to the present day
0:35:42 > 0:35:44in many forms.
0:35:44 > 0:35:48You have it at posh garden parties or in sandwiches at a garage.
0:35:48 > 0:35:53So whether you're a King, a Queen or a bit of both, you've eaten it.
0:35:53 > 0:35:57In some way, shape or form, it's part of our British psyche.
0:35:57 > 0:36:01Paupers to princes, coronation chicken is for everybody.
0:36:01 > 0:36:05It's a democratic dish, not just for the toffs.
0:36:05 > 0:36:07It starts out with chicken.
0:36:07 > 0:36:10Take two plump chicken breasts.
0:36:10 > 0:36:13A top tip - steam the chicken breasts.
0:36:13 > 0:36:18Then when they're cold in the salad, they'll be super-dooper juicy. Yes.
0:36:18 > 0:36:22Can you pass us a chilli, please, Dave? Yes, sir.
0:36:22 > 0:36:24First, lube up your chicken breasts.
0:36:24 > 0:36:28In its simplest form, like my mother used to make it,
0:36:28 > 0:36:31we had this moldering tin of Veeraswamy's
0:36:31 > 0:36:34Madras curry powder in the back of the cupboard.
0:36:34 > 0:36:38Salad cream, a quarter of a teaspoonful of curry powder,
0:36:38 > 0:36:40a few sultanas and leftover chicken.
0:36:40 > 0:36:44Ours, it's quite a complicated beast.
0:36:44 > 0:36:47You know the worst one I've seen? Right?
0:36:47 > 0:36:51It's a tin of condensed chicken soup...
0:36:51 > 0:36:56Yes. ..in a bowl, chicken leftovers, curry powder, sultanas.
0:36:56 > 0:37:01I've got to say, that was minging. That's an insult to Her Majesty.
0:37:01 > 0:37:03Season the oiled chicken breast.
0:37:03 > 0:37:07You could have got locked up in the Tower. Ground black pepper.
0:37:07 > 0:37:11Quite right, too. And the zest of a lemon.
0:37:11 > 0:37:15While Dave's zesting his lemon, I'm going to get on
0:37:15 > 0:37:20with preparing a shallot and some chilli.
0:37:20 > 0:37:23We're going to saute those two off in a little butter.
0:37:25 > 0:37:29This is a steamer you get from the Oriental supermarket. Dead cheap.
0:37:29 > 0:37:31Pan of boiling water.
0:37:31 > 0:37:33Bit of greaseproof in there.
0:37:33 > 0:37:36Put the chicken on there.
0:37:36 > 0:37:38Honestly, it's a good tip, this.
0:37:38 > 0:37:42If you want chicken for a sandwich, steam your chicken like this.
0:37:42 > 0:37:47It's not going to go dry. When this is cooked, leave it to go cold.
0:37:47 > 0:37:52Chop it up and that's your basic chicken for your coronation chicken.
0:37:52 > 0:37:54Just go and wash me hands.
0:37:54 > 0:37:58Now, finely chop a deseeded chilli and the onion.
0:37:58 > 0:38:01The original coronation chicken would have been milder
0:38:01 > 0:38:06than the one we're doing, with the spice coming from the curry powder.
0:38:06 > 0:38:10But these days, we like our food a bit hotter!
0:38:10 > 0:38:14This is a dish, though, with proper right royal connections.
0:38:14 > 0:38:16It was the luncheon that was devised
0:38:16 > 0:38:19after the coronation of Queen Elizabeth II.
0:38:19 > 0:38:23It was a dish created by Constance Spry and Rosemary Hume,
0:38:23 > 0:38:27who were at the Cordon Bleu cookery school in 1953.
0:38:27 > 0:38:30All the royal chefs were working on it.
0:38:30 > 0:38:35Everybody was trying to come up with their thing. And they got it!
0:38:35 > 0:38:39Constance Spry and Rosemary Hume were under a lot of pressure
0:38:39 > 0:38:41and they did create a belter.
0:38:41 > 0:38:44When it's done properly, it's lovely,
0:38:44 > 0:38:45but it's a much-abused dish.
0:38:45 > 0:38:49'The original recipe, however majestic,
0:38:49 > 0:38:52'was actually borne out of convenience.
0:38:52 > 0:38:56'More than a million TV sets had been bought
0:38:56 > 0:38:58'in anticipation of the big event.'
0:38:58 > 0:39:01Tomorrow, she will be crowned Queen Elizabeth II.
0:39:01 > 0:39:05'So coronation chicken was designed to be easy to prepare.
0:39:05 > 0:39:08'And you only needed a fork to eat it!
0:39:08 > 0:39:11'Voila! Britain's first TV dinner!
0:39:12 > 0:39:16'Now, back to our modern take on this retro classic.
0:39:16 > 0:39:20'From now on, it's a simple assembly of ingredients.'
0:39:20 > 0:39:24What we've got here is that we add the tomato paste.
0:39:24 > 0:39:26And then we just cook that off
0:39:26 > 0:39:29for a couple of mins.
0:39:30 > 0:39:33Then we add two teaspoons...
0:39:33 > 0:39:35of Madras curry powder.
0:39:35 > 0:39:39Now not known as Madras. It's now called Chennai.
0:39:39 > 0:39:42You don't have Chennai curry powder. You don't, do you?
0:39:42 > 0:39:46Curry powder's great cos it give you a proper "curry" flavour.
0:39:46 > 0:39:50You have to use old-fashioned curry powder in this, or it doesn't work.
0:39:50 > 0:39:55Cook that through for a couple of minutes, that's all. Nothing more.
0:39:55 > 0:39:58Nothing less. You can smell, now, the spicing.
0:39:58 > 0:40:01It's starting to smell like coronation chicken.
0:40:01 > 0:40:05And getting chickeny wafting lemon things. Yeah.
0:40:05 > 0:40:09We put 100ml of wine in here. That's about a big glass?
0:40:09 > 0:40:12Yeah.
0:40:12 > 0:40:17We turn the heat up slightly and reduce that liquid by half.
0:40:17 > 0:40:20Do you think that's about right?
0:40:20 > 0:40:22That's about spot-on, mate.
0:40:22 > 0:40:25GIGGLES I love these little steamers!
0:40:25 > 0:40:29It's cooking in the vapour of the lemon juice. Beautiful.
0:40:29 > 0:40:32We put another 10ml of chicken stock in
0:40:32 > 0:40:34and reduce that by half again.
0:40:36 > 0:40:37Perfect.
0:40:38 > 0:40:42Next, we add a tablespoon of apricot jam!
0:40:44 > 0:40:47This is the sweet note in the coronation chicken, remember?
0:40:47 > 0:40:52It's always a bit sweet. The background is apricot jam.
0:40:53 > 0:40:56You'll be pleased to know there are no sultanas
0:40:56 > 0:40:59in our coronation chicken.
0:40:59 > 0:41:02No, there's not. We've got fresh mangoes, our fruit.
0:41:02 > 0:41:07Also, our coronation chicken is not that luminous artificial yellow.
0:41:07 > 0:41:10It's like the sunset over the Empire.
0:41:10 > 0:41:12Yeah.
0:41:14 > 0:41:18I think that's it. Yeah. I think we're there.
0:41:21 > 0:41:22Whoo!
0:41:22 > 0:41:24It is, isn't it? Hay-ooo!
0:41:24 > 0:41:28Hadn't had that at their coronation feast, I tell you.
0:41:28 > 0:41:31That truly is coronation chicken for the future.
0:41:31 > 0:41:34It's coronation vindaloo!
0:41:34 > 0:41:36But we like it hot. We do.
0:41:37 > 0:41:40'Add a dollop of creme fraiche to the mayonnaise,
0:41:40 > 0:41:45'to give it a contemporary flavour, and add a chopped spring onion.
0:41:47 > 0:41:52'Peel and dice a fresh mango, and chop the chicken.
0:41:52 > 0:41:55'Then add the spice mix to the mayonnaise.'
0:41:55 > 0:42:01Hey, look at that!
0:42:02 > 0:42:04One whole diced mango.
0:42:04 > 0:42:07That's a beautiful mango. It is.
0:42:12 > 0:42:13Beautiful.
0:42:14 > 0:42:17Nice handful of coriander, Si. Yup.
0:42:17 > 0:42:21To that, we need the juice of a lemon.
0:42:21 > 0:42:24Just to temper that sweetness.
0:42:27 > 0:42:29We don't want to kill it, do we?
0:42:32 > 0:42:35Juice of a lemon. SI LAUGHS
0:42:38 > 0:42:40It's a beautiful thing, Si.
0:42:40 > 0:42:43Look at that, man! I'll go and wash me hands.
0:42:43 > 0:42:46Just a little splash of Tabasco.
0:42:51 > 0:42:55How much have you put in? Just a bit. Look at that, man!
0:42:56 > 0:43:00Now, is there one thing we've forgotten(?) The chicken.
0:43:00 > 0:43:02Yes.
0:43:02 > 0:43:04The most juiciest lemony...
0:43:04 > 0:43:06..chickeny chicken.
0:43:08 > 0:43:11Never was a chicken so well dressed.
0:43:11 > 0:43:14After all, it is the coronation. Absolutely.
0:43:14 > 0:43:19You know, it's a way of making two chicken breasts feed four people.
0:43:19 > 0:43:21Taste that. Are we lacking?
0:43:24 > 0:43:27No, we're not.
0:43:27 > 0:43:29Absolutely fabulous.
0:43:29 > 0:43:33Look at that. It's sunshine on a new era. Now, let's serve.
0:43:34 > 0:43:36'Finally, there's time to plate up.
0:43:36 > 0:43:42'We're serving our coronation chicken alongside mixed leaves.'
0:43:42 > 0:43:47Now, there was a very traditional garnish to this.
0:43:47 > 0:43:49It was toasted almonds.
0:43:49 > 0:43:53You just sprinkle them over the top.
0:43:56 > 0:44:00Beautiful. There we are - a dish that's certainly fit for a Queen.
0:44:00 > 0:44:02Or even a King!
0:44:02 > 0:44:05'Ah, lovely. Ah, look at it!
0:44:05 > 0:44:08'All hail the coronation chicken!
0:44:08 > 0:44:12'Just as the coronation was a milestone for the Queen...'
0:44:14 > 0:44:18Our wedding day is a key event in most of our lives.
0:44:18 > 0:44:24When it comes to celebrating matters of the heart, food, of course, figures very highly.
0:44:24 > 0:44:26We Brits have traditionally celebrated our nuptials
0:44:26 > 0:44:28with a wedding breakfast.
0:44:28 > 0:44:31According to the Oxford English Dictionary,
0:44:31 > 0:44:33the term first appeared around 1850
0:44:33 > 0:44:37but it's believed to date back further than that.
0:44:37 > 0:44:40To the days when people would fast before mass.
0:44:40 > 0:44:42Following the celebration of a wedding ceremony,
0:44:42 > 0:44:45the priest would bless wine and cakes
0:44:45 > 0:44:47and give them to the bride and groom.
0:44:47 > 0:44:50And by tucking in, they'd be breaking fast.
0:44:53 > 0:44:55Things have changed a bit since then.
0:44:55 > 0:45:00Today, the average couple spend about £16,500 on their big day.
0:45:00 > 0:45:03Most treat their guests to a formal sit-down meal.
0:45:03 > 0:45:06And they don't come any bigger than a Royal one.
0:45:06 > 0:45:102011 was all about William and Kate.
0:45:10 > 0:45:15To celebrate, we're going to finish by preparing our version of the meal
0:45:15 > 0:45:21that formed the centrepiece of the couple's evening festivities in the Best Of British kitchen.
0:45:21 > 0:45:23British lamb three ways -
0:45:23 > 0:45:28a special dish perfect for the most special of days.
0:45:28 > 0:45:33Beautiful slow roasted lamb confit... Spicy lamb meatballs...
0:45:33 > 0:45:38..And roasted herb crusted racks with a rich wine gravy.
0:45:38 > 0:45:43All on one plate! Yippee! A meal fit for a king.
0:45:43 > 0:45:45And a Myers!
0:45:45 > 0:45:47I think for weddings, or great occasions,
0:45:47 > 0:45:50there's nothing more fitting than great British lamb.
0:45:50 > 0:45:53It's a mega-product. It is a fantastic product.
0:45:53 > 0:45:57What's great about it, whether it be Scotland, Ireland, England, Wales,
0:45:57 > 0:46:00we have the best lamb in the world.
0:46:00 > 0:46:03This shoulder is going to be cooked like a confit.
0:46:03 > 0:46:06It's cooked for an extraordinarily long time.
0:46:06 > 0:46:11We want that to be falling apart. So we better get it on. We better. I'll show you how to do that.
0:46:11 > 0:46:16Into a roasting pot, add four long shallots sliced lengthways...
0:46:16 > 0:46:19Eight whole peeled garlic cloves..
0:46:19 > 0:46:22Two tablespoons of chopped fresh rosemary leaves...
0:46:22 > 0:46:24And a tablespoon of fresh thyme leaves.
0:46:24 > 0:46:28If you don't have shallots, you could slice two medium onions instead.
0:46:28 > 0:46:31This lamb is going to be cooked so slowly.
0:46:31 > 0:46:35You can cook it for about six hours, or overnight in an Aga.
0:46:35 > 0:46:37The trick is to have it well sealed up.
0:46:37 > 0:46:41But you see, all this garlic, the rosemary, the onions - that produces the gravy.
0:46:41 > 0:46:46It's gravy to die for. Really, really meaty and gorgeous.
0:46:46 > 0:46:49Yes, that is really a metaphor for marriage.
0:46:49 > 0:46:54Where all the flavours come together to produce one wholesome flavour
0:46:54 > 0:46:56that is in fact bigger than the two halves.
0:46:56 > 0:46:59That's true, that's true. Place it on there.
0:46:59 > 0:47:03Rest the half-shoulder of lamb on top of the other ingredients,
0:47:03 > 0:47:06and season it well with salt and pepper.
0:47:06 > 0:47:09Add a little dribble of water to start the gravy off
0:47:09 > 0:47:11and to stop the herbs burning in the oven.
0:47:11 > 0:47:15Right. We just place this, the first element,
0:47:15 > 0:47:19into a preheated oven, 160 degrees Celsius, for 30 minutes.
0:47:19 > 0:47:21Then we'll show you what we do after that.
0:47:21 > 0:47:24# We've only just begun. #
0:47:24 > 0:47:27Let's prep items two and three on the agenda.
0:47:27 > 0:47:31I'm just scoring the fat in little diamond shapes.
0:47:31 > 0:47:34And what that does, first of all, it makes it look attractive,
0:47:34 > 0:47:38and secondly, it enables the crust to have something to grip onto.
0:47:38 > 0:47:42And then the next stage is this. Mr Myers. Meatballs.
0:47:42 > 0:47:44But this is a posh meatball. It's spicy.
0:47:44 > 0:47:47So I'm going to dry roast some cumin seeds
0:47:47 > 0:47:50to start to build up the flavour in the lamb balls.
0:47:52 > 0:47:57Next, finely chop a shallot and a garlic clove and sweat them
0:47:57 > 0:48:00in a pan with two tablespoons of oil.
0:48:00 > 0:48:03While they're softening up, pop the roasted cumin into a pestle and mortar
0:48:03 > 0:48:06and pound it up as finely as you can.
0:48:06 > 0:48:09we've got the shallots and the garlic.
0:48:09 > 0:48:13It's nicely transparent. Put the finely-ground roasted cumin into the mix.
0:48:15 > 0:48:17To that, add a teaspoon of coriander,
0:48:17 > 0:48:20half a teaspoon of chilli powder,
0:48:20 > 0:48:24half a teaspoon of ground cinnamon, and another of flaked sea salt.
0:48:24 > 0:48:27Stir it in with the shallot and cook for about a minute.
0:48:27 > 0:48:28So what we're going to do now,
0:48:28 > 0:48:32we're just going to brown these lovely, lovely cutlets off.
0:48:32 > 0:48:37Put it fat side down first in the pan. And, look, get that pan hot.
0:48:37 > 0:48:40You need to hear that sizzle. Listen. OIL SIZZLES
0:48:43 > 0:48:47And don't worry, just leave it. Just leave it until it goes brown.
0:48:47 > 0:48:50Push it into the pan a little bit. Can you hear it?
0:48:50 > 0:48:53These sides here, we're going to stand them up
0:48:53 > 0:48:55so they go brown as well.
0:48:55 > 0:48:56Part of the reason for that
0:48:56 > 0:49:01is you want to seal in all of those fantastic flavours of this beautiful meat. Look, there we go.
0:49:03 > 0:49:06Once you've browned both sides of the two lamb racks,
0:49:06 > 0:49:08stand them to attention on a baking tray,
0:49:08 > 0:49:11ready for the oven.
0:49:11 > 0:49:15And pop the sweated shallot, garlic, herbs and spices into a bowl to cool.
0:49:15 > 0:49:19Then grate the zest of quarter of a lemon into the mix.
0:49:19 > 0:49:22Add 50 grams of fresh white breadcrumbs,
0:49:22 > 0:49:25two tablespoons of finely chopped curly parsley,
0:49:25 > 0:49:28and mix in the 250 grams of lamb mince.
0:49:28 > 0:49:33Now, just work that lovely lamb, roasted spices
0:49:33 > 0:49:37and fresh herbs into a meaty paste.
0:49:37 > 0:49:41Bit of seasoning. Salt and pepper.
0:49:41 > 0:49:45And this is what is going to become your meatballs.
0:49:45 > 0:49:47But there's an extra trick we're doing
0:49:47 > 0:49:49to make sure the lamb balls don't go dry.
0:49:49 > 0:49:53That's to wrap them in caul fat before we cook them.
0:49:53 > 0:49:56Now, caul fat might look, well, a bit gruesome, but it's great.
0:49:56 > 0:49:59It's the thin layer of fat from around the stomach.
0:49:59 > 0:50:01Wrap the meatballs in it and when you fry them,
0:50:01 > 0:50:05it'll stop them falling apart and keep them moist and lovely.
0:50:05 > 0:50:07And don't worry, it disappears as you cook it.
0:50:07 > 0:50:11Look at that little beauty. This mixture should make about a dozen.
0:50:11 > 0:50:14When we serve it up, we'll serve about three of these per portion.
0:50:14 > 0:50:16There you go.
0:50:16 > 0:50:20Next up, it's time for the rack of lamb's herb crust.
0:50:20 > 0:50:23Finely chop three tablespoons of parsley,
0:50:23 > 0:50:25three tablespoons of mint,
0:50:25 > 0:50:29and one teaspoon of rosemary. Mix with 40 grams of fresh white breadcrumbs
0:50:29 > 0:50:32and two peeled and crushed garlic cloves.
0:50:32 > 0:50:37Finish off with a good pinch of salt and plenty of freshly ground pepper.
0:50:37 > 0:50:43Now, it might sound a lot, but the reason I'm putting so many lovely herbs in it -
0:50:43 > 0:50:46if you're going to make a herb crust, make one.
0:50:46 > 0:50:50You want big punches of herbs coming and sitting on top of that fantastic lamb.
0:50:50 > 0:50:53Do it justice. Get the herbs in,
0:50:53 > 0:50:56get them flavoured. Oh, fabulous.
0:50:56 > 0:51:01How, I hear you cry, is he going to stick that herb crust onto these racks of lamb?
0:51:01 > 0:51:04Well, I'll show you. Look at that.
0:51:04 > 0:51:08Dijon mustard and a brush, you see. It's like spicy glue.
0:51:08 > 0:51:11Exactly that, mate. Exactly that. Just paint it.
0:51:11 > 0:51:13Can you tell what it is yet?
0:51:15 > 0:51:20And then what we do is firmly just push
0:51:20 > 0:51:23that crust into that meat.
0:51:23 > 0:51:25That's fab. A bit there.
0:51:27 > 0:51:32And then repeat with the same.
0:51:32 > 0:51:35When you've done the same to the second rack,
0:51:35 > 0:51:38stand them up on a baking tray by knitting the bones together.
0:51:38 > 0:51:42Then cover and chill the rack and meatballs in the fridge for later.
0:51:42 > 0:51:46Right, let's have a look at the shoulder. That should be done now. Right.
0:51:46 > 0:51:49Oh, look, lovely bit of colour on it. Fabulous. You see?
0:51:49 > 0:51:53We've kicked that off, haven't we? We have. We have, that.
0:51:53 > 0:51:57Next, add 300ml of lamb stock made with one cube.
0:51:57 > 0:52:00If you can't get that, chicken or beef will do.
0:52:00 > 0:52:03And pour in the same amount of white wine.
0:52:03 > 0:52:06To keep as much of the moisture in as possible,
0:52:06 > 0:52:08cover it with a layer of foil as well as the lid,
0:52:08 > 0:52:12and pop it back in the oven for three hours at 160 degrees Celsius.
0:52:15 > 0:52:19Three hours have gone by. We've drunk tea till we can't drink any more.
0:52:19 > 0:52:22And your house smells like a Tudor feasting hall.
0:52:22 > 0:52:25DAVE INHALES Ah.
0:52:25 > 0:52:28Aw, in anticipation of the feast to come.
0:52:28 > 0:52:32This is where we hope this isn't a boiled dry mess.
0:52:32 > 0:52:36Yes. Oh, ho! Look at that.
0:52:36 > 0:52:40It's shrunk back from the bone. This should... Look at that.
0:52:40 > 0:52:41Is it? Yeah.
0:52:41 > 0:52:45I'm going to get this out, the lamb, and leave it to rest on a plate.
0:52:45 > 0:52:47It's so lovingly cooked.
0:52:47 > 0:52:51Oh, man. It's absolutely falling apart.
0:52:51 > 0:52:55I've got to admit, I like my lamb fillet pink.
0:52:55 > 0:52:58The rest of my lamb - I love it dropping to bits.
0:52:58 > 0:53:01Now you rest, you've been through a lot, you.
0:53:01 > 0:53:05There we are, look - the trio... is about to start singing!
0:53:05 > 0:53:09It's like The Supremes, isn't it? THEY MAKE SILLY NOISES
0:53:09 > 0:53:13MUSIC: "Baby Love" by The Supremes.
0:53:13 > 0:53:15Now, place the herby rack of lamb into the oven
0:53:15 > 0:53:17set at 200 degrees Celsius.
0:53:17 > 0:53:21Make sure you've taken it out of the fridge 15 minutes before
0:53:21 > 0:53:23so it's at room temperature prior to cooking.
0:53:23 > 0:53:27It will need 23 to 25 minutes for pink meat
0:53:27 > 0:53:28or 30 minutes for medium meat.
0:53:28 > 0:53:32Then skim off the top layer of fat from the cooking juices in the pan
0:53:32 > 0:53:35and strain them into a saucepan to remove any vegetable bits.
0:53:37 > 0:53:41Then we add a tablespoon of redcurrant jelly.
0:53:41 > 0:53:45Again, it's one of those wonderful things that goes with lamb.
0:53:45 > 0:53:47Listen to this, I love this bit, listen.
0:53:47 > 0:53:48BOTTLE POPS
0:53:48 > 0:53:49THEY GIGGLE
0:53:49 > 0:53:51125ml...
0:53:51 > 0:53:53of port.
0:53:54 > 0:53:55Whoa!
0:53:55 > 0:53:56Pour that in there.
0:53:56 > 0:53:59And just give it a little once-over with a spoon.
0:53:59 > 0:54:01Just to dissolve that redcurrant jelly
0:54:01 > 0:54:04and then we want to reduce that by a third.
0:54:04 > 0:54:06Right, the lamb's got another 20 minutes,
0:54:06 > 0:54:08so it's time to get the lamb balls on.
0:54:12 > 0:54:13Fry the meatballs in olive oil
0:54:13 > 0:54:17until they transform into shining, golden balls of loveliness!
0:54:17 > 0:54:19That should take about ten minutes.
0:54:19 > 0:54:20While they're cooking,
0:54:20 > 0:54:24shred the lamb shoulder into delicious morsels using two forks.
0:54:24 > 0:54:27If the person doing the shredding is anything like Si,
0:54:27 > 0:54:31make sure you keep an eye on them or you'll have nothing left!
0:54:31 > 0:54:32Once the gravy's reduced,
0:54:32 > 0:54:36mix a tablespoon of cornflour with a tablespoon of water
0:54:36 > 0:54:38and add it to thicken it up.
0:54:38 > 0:54:40Oh, look at this beauty. Ho-ho!
0:54:40 > 0:54:42It doesn't get any better, does it?
0:54:42 > 0:54:44Oh, that is perfect.
0:54:44 > 0:54:47That's going to be just pink in the middle.
0:54:47 > 0:54:48To revive the confit,
0:54:48 > 0:54:51pop it into a pan over a gentle heat
0:54:51 > 0:54:54and spoon over a little bit of the gorgeous gravy.
0:54:54 > 0:54:57Look at the gravy, ooh!
0:54:57 > 0:55:00It's got a sheen on it like an Argentinean's dancing pump.
0:55:00 > 0:55:01SIMON LAUGHS
0:55:01 > 0:55:03D'you know what I mean? Yes, I do.
0:55:03 > 0:55:08That's the mad thing about your similes - you do know, exactly.
0:55:08 > 0:55:12Now, a little tip - if you were to just put this on the plate,
0:55:12 > 0:55:16pack it with meat, take it off - you could leave drizzles and dribbles,
0:55:16 > 0:55:18so put that onto a fish slice...
0:55:19 > 0:55:24..pack your ring, like so, with the confit and the gravy.
0:55:24 > 0:55:26This can be packed quite tight,
0:55:26 > 0:55:28because then,
0:55:28 > 0:55:30when somebody goes to eat it,
0:55:30 > 0:55:33it'll all fall apart like a house of cards.
0:55:33 > 0:55:38With a sharp knife, cut in between the rib bones.
0:55:38 > 0:55:39Straight down.
0:55:40 > 0:55:45Ooh, nice! Oh, Sister of Mercy! Beautiful.
0:55:45 > 0:55:46Perfect.
0:55:48 > 0:55:49How perfect is that?
0:55:49 > 0:55:53At about three cutlets per portion, I would say.
0:55:53 > 0:55:54I'd say you're right there, mate.
0:55:54 > 0:55:58Now, the confit comes over on the fish slice.
0:55:58 > 0:56:01We place that - without any mess whatsoever...
0:56:02 > 0:56:03..on the plate.
0:56:03 > 0:56:04Oh!
0:56:07 > 0:56:08Then just...
0:56:08 > 0:56:10try and get that out as tidily as possible.
0:56:10 > 0:56:13Look at that. That is perfect, is it not?
0:56:13 > 0:56:15That's your little column of confit.
0:56:17 > 0:56:19Now, what we're going to do,
0:56:19 > 0:56:22we're going to put three of these cutlets...
0:56:25 > 0:56:26..like that.
0:56:26 > 0:56:27Oh!
0:56:27 > 0:56:29DAVE MOANS
0:56:29 > 0:56:33It's a trio in more ways than one, Mr King. Beautiful.
0:56:33 > 0:56:34There. Beautiful.
0:56:34 > 0:56:39And now, for the bride and groom - one, two...
0:56:39 > 0:56:41That's a nice one, ain't it?
0:56:41 > 0:56:44Three perfectly-formed balls.
0:56:44 > 0:56:46Where do we want the gravy?
0:56:46 > 0:56:47Just a smear.
0:56:47 > 0:56:49Right down the middle, that's it.
0:56:52 > 0:56:55That...is flippin' lovely.
0:56:55 > 0:56:56Final touch.
0:56:56 > 0:57:01I'm going to put a beautiful piece of mint...just there.
0:57:01 > 0:57:04And befitting a dish of such grandeur,
0:57:04 > 0:57:06got to have a few veggies.
0:57:06 > 0:57:08I think just one...
0:57:08 > 0:57:12fine fondant potato and a few green beans.
0:57:12 > 0:57:15That's our homage to Will and Kate.
0:57:15 > 0:57:18May you live long and prosper.
0:57:18 > 0:57:19Nanu-nanu.
0:57:21 > 0:57:23Lamb - three ways.
0:57:23 > 0:57:28A dish fit for the biggest celebration to have happened this century.
0:57:28 > 0:57:31Each element would make a fantastic meal on its own
0:57:31 > 0:57:34but combined, it's breathtaking.
0:57:38 > 0:57:43'From our traditional festive dishes to the Hindu rituals of India
0:57:43 > 0:57:47'which have found a home in our cities and our hearts,
0:57:47 > 0:57:50'We Brits love to come together for a party
0:57:50 > 0:57:52'And to mark important events with food.
0:57:52 > 0:57:57'This has given us a rich variety of wonderful dishes.
0:57:57 > 0:57:59'Perfect for any celebration.'
0:57:59 > 0:58:02'And if you want to find out more,'
0:58:02 > 0:58:07visit:
0:58:07 > 0:58:11to discover some amazing facts about the history of food.
0:58:11 > 0:58:14And to find out how to cook up tonight's recipes.
0:58:40 > 0:58:43Subtitles by Red Bee Media Ltd
0:58:43 > 0:58:46Email subtitling@bbc.co.uk