0:00:02 > 0:00:07Gourmet food. A feast for the eyes and the appetite.
0:00:07 > 0:00:09Mouth-watering recipes...
0:00:09 > 0:00:14The sort of thing you find in the very best restaurants across the country.
0:00:14 > 0:00:16But these ones are dirt cheap. And guess what?
0:00:16 > 0:00:18They're made by us!
0:00:21 > 0:00:25The hairy bikers are going posh!
0:00:25 > 0:00:28And we're going to do it without blowing the weekly budget.
0:00:28 > 0:00:32And tonight, baby, is party night!
0:00:33 > 0:00:36- Come and get it, kids! - Come on! Grub's up!
0:00:36 > 0:00:41We'll show you a host of party treats that won't put you out of pocket.
0:00:41 > 0:00:43There we have it. A centre-piece.
0:00:43 > 0:00:47We'll meet the chef that turns the ordinary into the extraordinary.
0:00:48 > 0:00:51It's exciting, isn't it? Like Christmas for vegetables.
0:00:51 > 0:00:55Get a history lesson and learn how the royals raved it up.
0:00:55 > 0:00:59Wow, that's amazing! That terrine does have wow factor.
0:00:59 > 0:01:04And throw a massive thank you party for some truly deserving people.
0:01:10 > 0:01:13Join us in our quest to show you how to make exceptional dishes
0:01:13 > 0:01:15for next to nothing.
0:01:15 > 0:01:18It's the art of making every day gourmet.
0:01:48 > 0:01:49# Let's get in the mood
0:01:49 > 0:01:51# A real cosy mood
0:01:51 > 0:01:52# Let's have a party. #
0:01:54 > 0:01:56Ooh, we do love a good party.
0:01:56 > 0:01:58- It doesn't matter how big... - Or small.
0:01:58 > 0:02:03It's a perfect opportunity to push the boat out to wow your friends and family.
0:02:03 > 0:02:05But we believe that at the heart of every good party
0:02:05 > 0:02:07is spectacular food!
0:02:10 > 0:02:14Parties are all about the celebration and getting everybody involved.
0:02:14 > 0:02:18But having a bash doesn't have to put a dent in your wallet.
0:02:19 > 0:02:21With a bit of thought and creative flair,
0:02:21 > 0:02:25you can turn everyday ingredients into a spectacular smorgasbord
0:02:25 > 0:02:28that everyone will want to dive into.
0:02:28 > 0:02:33You know, sometimes, people refer to us as being a big pair of dumplings at parties.
0:02:33 > 0:02:34Who? Who has?
0:02:34 > 0:02:39- But dumplings can go to parties. - Right.
0:02:39 > 0:02:42And we're making a very well dressed and cared for dumpling.
0:02:42 > 0:02:44The Japanese gyoza!
0:02:44 > 0:02:48Hai-o! It's the kung fu of dumplings, the Japanese gyoza.
0:02:48 > 0:02:52It's fabulous. It's tasty, it's flavoursome, and most important, it's cheap.
0:02:52 > 0:02:55Sometimes you pay over a pound a piece in a restaurant.
0:02:55 > 0:02:58- Ours are five for a pound. - That's all right, then.
0:03:01 > 0:03:04Every good party starts with a canape
0:03:04 > 0:03:07and these Japanese gyozas are a bargain,
0:03:07 > 0:03:09using up a lot of store cupboard staples.
0:03:09 > 0:03:13For every cook, or everyday gourmet, you need a pantry.
0:03:13 > 0:03:15It can be big like this,
0:03:15 > 0:03:16a cupboard or a biscuit tin.
0:03:16 > 0:03:21But to the cook, this is your artist's palette and these are your paints.
0:03:21 > 0:03:24Look, we've got loads here. We've got spices.
0:03:24 > 0:03:28Coriander, dill seeds, garam masala, turmeric.
0:03:28 > 0:03:30If you take ordinary foods, quite inexpensive,
0:03:30 > 0:03:33and dress them and treat them the right way,
0:03:33 > 0:03:35the world's your oyster, literally.
0:03:35 > 0:03:37Look, oyster sauce.
0:03:37 > 0:03:39Using your store cupboard sauces
0:03:39 > 0:03:41means you can splash out on more expensive ingredients
0:03:41 > 0:03:43like crabs and prawns.
0:03:44 > 0:03:45Oh, look at that.
0:03:47 > 0:03:49Belter!
0:03:49 > 0:03:52- There's a lot to a little dumpling! - You're not wrong.
0:03:52 > 0:03:54You've got two balls of stuff,
0:03:54 > 0:03:57one ball of dough and you make blinkin' hundreds.
0:03:57 > 0:04:00That's the great thing about them because they're cheap.
0:04:00 > 0:04:04Really, it's very simple. It's an assembly. All the fillings are an assembly.
0:04:04 > 0:04:08You mush it together with your hands to make sure the flavours are all the way through.
0:04:08 > 0:04:13The fish products and the meat products, fantastic. I'm just going to do that now.
0:04:14 > 0:04:21These gyozas want to be delicate. So finely chop spring onions, prawn and cooked crab.
0:04:23 > 0:04:25I love crab. I really do.
0:04:25 > 0:04:31It is the most deep, fantastic sea flavour. I just love it.
0:04:31 > 0:04:33Add a tablespoon of oyster sauce...
0:04:34 > 0:04:36..sesame oil...
0:04:37 > 0:04:38..and the zest of a lemon.
0:04:38 > 0:04:41Then mash it all together with your hands
0:04:41 > 0:04:44so all those flavours party on together.
0:04:44 > 0:04:48Well, that end of the table becomes a cacophony of confusion.
0:04:48 > 0:04:52This end is just a picture of Zen simplicity.
0:04:52 > 0:04:57Here we have flour, crafted from the north face of Mount Fuji.
0:04:57 > 0:05:00The local discount store, actually.
0:05:00 > 0:05:03Flour. Some fine sea salt.
0:05:05 > 0:05:06Give it a little stir.
0:05:08 > 0:05:12Simple. So, boiling water goes in pastry.
0:05:12 > 0:05:14You think, "He make unholy mess."
0:05:14 > 0:05:16It's true, but it'll come right in the end.
0:05:17 > 0:05:20And the chopsticks, apart from looking a bit authentic,
0:05:20 > 0:05:23stops you from getting your fingers burnt!
0:05:23 > 0:05:27When the pastry forms a ball, chill in the fridge and then get ready to roll.
0:05:27 > 0:05:29You want it thinner.
0:05:29 > 0:05:33Thinner than a jellyfish in front of a searchlight.
0:05:33 > 0:05:36That thin. That transparent. That see-through.
0:05:36 > 0:05:38As thin as a window!
0:05:38 > 0:05:41No, cos you can get thick windows.
0:05:44 > 0:05:49So use a cutter. Make big 'uns, little 'uns, some as big as your head.
0:05:49 > 0:05:51This is like an average eight millimetre gyoza.
0:05:52 > 0:05:55Then just cut out discs.
0:05:55 > 0:05:59If you're making a huge batch - I have been known to make 70 at a time -
0:05:59 > 0:06:01just flour your discs and stack 'em.
0:06:01 > 0:06:04Then you're ready to build.
0:06:04 > 0:06:06Brush the rim to guarantee a seal,
0:06:06 > 0:06:08and then you're good to gyoza!
0:06:09 > 0:06:11Oh, what timing. What timing.
0:06:11 > 0:06:13Take a spoonful of filling,
0:06:13 > 0:06:16place a piece on there. Not too much.
0:06:19 > 0:06:21Then fold over like so
0:06:21 > 0:06:24and seal.
0:06:25 > 0:06:27This is the good bit. You turn it like that
0:06:27 > 0:06:30and then you make a pleat on the top, a crimp.
0:06:31 > 0:06:33And that's your gyoza.
0:06:33 > 0:06:35Then just repeat.
0:06:45 > 0:06:49Make as big a batch as you want, and fry the bottoms in oil
0:06:49 > 0:06:51for a bit of crunch.
0:06:52 > 0:06:56- See, that's what you're after. - Perfect.- So you've got a crispy chew.
0:06:56 > 0:06:59Carefully add some water and steam
0:06:59 > 0:07:00for a mere two minutes.
0:07:00 > 0:07:03Then take the lid off for a minute,
0:07:03 > 0:07:06and they're ready to serve with a soy-based dipping sauce.
0:07:10 > 0:07:12They're done. I'll turn those off.
0:07:12 > 0:07:15And just dress with some sesame oil.
0:07:18 > 0:07:21Look at that. A lovely coating of the oil.
0:07:25 > 0:07:29It really is a dumpling to take to a party. It's a posh dumpling.
0:07:30 > 0:07:33Do you think Dave likes them? He does, doesn't he?
0:07:33 > 0:07:36- Tell you what we need to do.- Yeah? - Quality control.
0:07:36 > 0:07:38- Oh, I do think so.- I think so.
0:07:38 > 0:07:40Phwah!
0:07:41 > 0:07:43Thank you. Do you come here often? I haven't seen you before.
0:07:43 > 0:07:45I do come here, yes.
0:07:46 > 0:07:48Oh, God, that's good!
0:07:48 > 0:07:50Oh, yes!
0:07:50 > 0:07:52We think these are the best.
0:07:52 > 0:07:56To prove it, we've roped in some hard-core party animals.
0:07:56 > 0:07:58Come and get it, kids!
0:07:58 > 0:08:01Come on! Grub's up! Gyozas!
0:08:01 > 0:08:03These local school kids are our guinea pigs
0:08:03 > 0:08:07to prove that all ages can enjoy gourmet party food.
0:08:07 > 0:08:09Dippy sauces as well.
0:08:09 > 0:08:11What do you think of the dumplings?
0:08:11 > 0:08:12- ALL:- Good!
0:08:12 > 0:08:14Yeah? Well, I think you like them, don't you, man?
0:08:14 > 0:08:19They're super. You don't have to be old and posh to enjoy good food.
0:08:19 > 0:08:22- Girls, can you get some at the back? Have you got any?- No.
0:08:22 > 0:08:24- Come on. Here you are.- Wa-hey!
0:08:24 > 0:08:27- What are you doing?- Come on, Kingy!
0:08:27 > 0:08:29Ready? Charge!
0:08:33 > 0:08:35See? Kids. Gourmet.
0:08:35 > 0:08:37Box ticked.
0:08:39 > 0:08:42And our party adventure has only just begun.
0:08:45 > 0:08:49We're off to Wales to find out why one lady wants to throw a surprise party
0:08:49 > 0:08:53for a group of very special people at an amazing place.
0:08:55 > 0:08:57On the outskirts of Swansea is a community farm
0:08:57 > 0:08:59where people of all ages and abilities
0:08:59 > 0:09:01have found a haven.
0:09:01 > 0:09:04Kate Gibbs is the farm training officer.
0:09:04 > 0:09:08A wide range of people from different backgrounds, different traumatic events.
0:09:08 > 0:09:11Health problem, mental health problems, learning disabilities.
0:09:11 > 0:09:15Everybody's welcome here, whatever their issues, or even if they have no issues.
0:09:15 > 0:09:17They turn up and become part of the community.
0:09:17 > 0:09:22Everyone's kind of equal here, and that's a really rare thing.
0:09:24 > 0:09:26This charity relies heavily on volunteers,
0:09:26 > 0:09:29many of whom originally came in their own hour of need.
0:09:29 > 0:09:33It's the people that make it as much as anything. Everyone is so lovely
0:09:33 > 0:09:35and everyone's so enthusiastic.
0:09:35 > 0:09:38It's a good farm to work on
0:09:38 > 0:09:42and especially with meeting new people and stuff.
0:09:42 > 0:09:44It's really good, yes. Really good.
0:09:44 > 0:09:49People come back. They come once to see something, to try something,
0:09:49 > 0:09:53and they keep coming back until we've got them hooked.
0:09:53 > 0:09:55They're building things for us. It's wonderful.
0:09:55 > 0:10:00One of the biggest projects has been the building of a new training kitchen,
0:10:00 > 0:10:02overseen by Bob the Builder!
0:10:02 > 0:10:04Come on, then, muscles!
0:10:04 > 0:10:07But carried out largely by the volunteers.
0:10:07 > 0:10:11In terms of labels, we've got the full gambit, really.
0:10:11 > 0:10:13There's people with learning difficulties,
0:10:13 > 0:10:15people with mental health issues,
0:10:15 > 0:10:17people with physical disabilities.
0:10:17 > 0:10:21I couldn't tell you which label applies to which person.
0:10:21 > 0:10:25I didn't bother to find out. The whole approach was more about what people could do
0:10:25 > 0:10:27rather than what they couldn't.
0:10:27 > 0:10:32The kitchen is almost complete, and Kate and Bob want to throw a surprise party
0:10:32 > 0:10:34for the volunteers who helped build it.
0:10:34 > 0:10:36It would be so lovely to give something back to them.
0:10:36 > 0:10:40Just to say thank you, cos they're amazing!
0:10:40 > 0:10:43They're meeting us in secret to get the ball rolling.
0:10:45 > 0:10:47Swansea community farm. If you had to sum it up,
0:10:47 > 0:10:49what does it mean to you?
0:10:49 > 0:10:51It's about enrichment. It's about enriching lives.
0:10:51 > 0:10:54It's enriched my life an awful lot being involved in it.
0:10:54 > 0:10:58And now I'm welcoming other people to have their lives enriched by it.
0:10:58 > 0:11:02It's a valuable community resource. It's free to access.
0:11:02 > 0:11:07It's just a place where everybody's welcome, which is unique.
0:11:07 > 0:11:10It's a really welcoming place.
0:11:10 > 0:11:13It's a really comfortable, easy place to be.
0:11:13 > 0:11:17You can see that people get a huge amount out of the place.
0:11:17 > 0:11:21Myself as well. I've been working there for the duration of this project.
0:11:21 > 0:11:23I've gained a huge amount from it.
0:11:23 > 0:11:25So just a guesstimate, off the top of your head,
0:11:25 > 0:11:27how many people have been involved in the farm?
0:11:27 > 0:11:31Over the course of its life, hundreds have been involved.
0:11:31 > 0:11:33So are we talking about a party for hundreds?
0:11:33 > 0:11:35No. What we've decided to do,
0:11:35 > 0:11:39to narrow it down to the core 35 staff and volunteers
0:11:39 > 0:11:43- that have been a big part of this particular project.- Right.
0:11:43 > 0:11:48So 35 people. Clearly there's an emotional thing going on as well,
0:11:48 > 0:11:50and we want to make it special and great.
0:11:50 > 0:11:53Uh... Money.
0:11:53 > 0:11:56Being a charity, that's not something we have a lot of.
0:11:56 > 0:12:00We've put aside £100 for this,
0:12:00 > 0:12:02which I know might be a bit of a challenge!
0:12:03 > 0:12:06Right. 35 people, 100 quid.
0:12:06 > 0:12:09- That's £2.50 and a glass of lemonade!- Yes.
0:12:09 > 0:12:12- Oh, that's fine.- It'll be... - Fine. How many courses?
0:12:12 > 0:12:14- Three.- Three.
0:12:14 > 0:12:17- Three.- It's not going to be easy, is it?
0:12:17 > 0:12:19Let's go and have a look at the farm.
0:12:24 > 0:12:27'The community farm has been going for 20 years,
0:12:27 > 0:12:31'all thanks to the hard work and spirit of volunteers.'
0:12:31 > 0:12:33- Away they go!- It's feeding time!
0:12:33 > 0:12:35'To keep the party a surprise,
0:12:35 > 0:12:38'we've come in early before the volunteers start.
0:12:38 > 0:12:41'But one man in on the secret is farm manager Chris.'
0:12:41 > 0:12:43Pleased to meet you.
0:12:45 > 0:12:47- It's a farm!- Definitely a farm.
0:12:47 > 0:12:50- They're good looking pigs. - They are, aren't they?
0:12:50 > 0:12:51- Lovely.- They are beautiful.
0:12:51 > 0:12:56Is there anything we can do? Do you need a hand at feeding them or...
0:12:56 > 0:12:58Well, most of our animals go out
0:12:58 > 0:13:01- so we need help putting them out and feeding them.- Great.- Smashing.
0:13:01 > 0:13:04I've got some food for the pigs and piglets there.
0:13:04 > 0:13:07- That's our piglets. - How do you feed a pig?
0:13:07 > 0:13:10Just throw it in, over in that corner.
0:13:10 > 0:13:13- Right.- Not the bowl, just the feed!
0:13:13 > 0:13:15I'm glad you said that, Chris!
0:13:17 > 0:13:19Girls, it's chow time!
0:13:19 > 0:13:21Now, this is a working farm,
0:13:21 > 0:13:23and some of the pigs here are reared for their meat.
0:13:23 > 0:13:26And it's top-notch stuff.
0:13:26 > 0:13:30So it's no surprise that we're thinking that pork would be a fitting main course
0:13:30 > 0:13:32for the party.
0:13:32 > 0:13:33Or lamb.
0:13:34 > 0:13:37Listen, can I just have your attention a minute?
0:13:37 > 0:13:38Thank you.
0:13:38 > 0:13:42- I...- Baaa!- You at the back, cut it out!
0:13:42 > 0:13:47- Can we do...- Baa!- Can we do this in an orderly fashion, please?
0:13:47 > 0:13:49- Thank you.- Baa!
0:13:49 > 0:13:51Right. Off we go.
0:13:51 > 0:13:53Nice and orderly.
0:13:53 > 0:13:55Come on, then, girls.
0:13:55 > 0:13:57Go on, then, girls. Go, go, go.
0:13:57 > 0:13:59Look at that. Genius.
0:14:02 > 0:14:05- It's what you'd call a good mixed farm.- Definitely.
0:14:05 > 0:14:08What have you got? We've got pigs and sheep and dogs.
0:14:08 > 0:14:13We keep ducks and geese. We have chickens, free range chickens.
0:14:13 > 0:14:15- We keep bees, which is amazing.- Wow.
0:14:15 > 0:14:17We show people how to produce honey.
0:14:17 > 0:14:19And we've got an allotment, so we grow food as well.
0:14:19 > 0:14:24What a lovely thing to do, a great thing to do, to say thank you to everybody who's helped.
0:14:24 > 0:14:28It is such a fabulous, fabulous thing you do here.
0:14:28 > 0:14:30They give their time and skills so freely.
0:14:30 > 0:14:32You can't thank them enough.
0:14:32 > 0:14:36We should have a look round, mate, and see if we can base most of it out of the farm.
0:14:36 > 0:14:40- It would be wonderful.- Fill the plate.- Doesn't taste better!
0:14:48 > 0:14:50Look at this beautiful load of onions here. Brilliant.
0:14:50 > 0:14:54- Bay leaf.- Bay leaf, fantastic for the pork.
0:14:54 > 0:14:56- Fennel.- Lovely.
0:14:56 > 0:14:58- Strawberries.- Strawberries. Redcurrants there.
0:14:58 > 0:15:01- Tarragon.- I bet that's gorgeous. - Oh, yeah.
0:15:01 > 0:15:05This farm is chocker-block with free party goodies
0:15:05 > 0:15:09which will give us the produce to produce a party!
0:15:09 > 0:15:12If there's any left! You're not meant to be eating it.
0:15:16 > 0:15:20Leaving us to buy ingredients that we can't get on the farm.
0:15:20 > 0:15:22Thing is, knowing our ambitions,
0:15:22 > 0:15:26£100 to throw a party to feed 35 people, plus us,
0:15:26 > 0:15:28so we're close to 40,
0:15:28 > 0:15:29is quite a daunting task.
0:15:29 > 0:15:32- Yes.- But this is like the Garden of Eden.
0:15:32 > 0:15:36I feel more confident that we can achieve something truly spectacular
0:15:36 > 0:15:40having walked round and seen what we can actually get from the farm.
0:15:40 > 0:15:43We're there, man. We're there. What are they going to drink?
0:15:43 > 0:15:44Water.
0:15:47 > 0:15:50We want to throw a party as wonderful as the people who run this farm.
0:15:50 > 0:15:55And on such a tight budget, that means meticulous planning and research.
0:15:55 > 0:15:59A good celebration needs to be memorable
0:15:59 > 0:16:02and thankfully, us Brits know how to put on a do.
0:16:07 > 0:16:10And no-one knows how to party more than the royals.
0:16:10 > 0:16:12They've been doing it for centuries.
0:16:12 > 0:16:15And king pin was George IV.
0:16:16 > 0:16:20His appetite for hell-raising would make Prince Harry blush!
0:16:21 > 0:16:25Georgie-Porgie's taste for fine dining, gambling and fast living
0:16:25 > 0:16:29helped drive his dad, King George III bonkers. Literally.
0:16:29 > 0:16:33So, in 1811, after his dad went mad,
0:16:33 > 0:16:37our George had a free rein to indulge himself.
0:16:37 > 0:16:40And this was Beach Party Central, Brighton Pavilion.
0:16:40 > 0:16:43The new king specially commissioned it for entertaining,
0:16:43 > 0:16:46with food as opulent and over-the-top as the architecture.
0:16:46 > 0:16:50But believe it or not, amongst these lavish surroundings,
0:16:50 > 0:16:53there are everyday gourmet tips to be had.
0:16:53 > 0:16:54Good grief, Mother!
0:16:54 > 0:16:57I love this. This is the place to have a party!
0:16:57 > 0:16:59This is a place to party.
0:16:59 > 0:17:00- Crikey!- Hi, Ivan.
0:17:00 > 0:17:02'Ivan Day is a food historian,
0:17:02 > 0:17:07'and we want him to tell us what made George IV the ultimate entertainer.'
0:17:07 > 0:17:14What George did was, he sought out Europe's greatest pastry cook and chef, Antonin Careme,
0:17:14 > 0:17:15who came and worked here.
0:17:15 > 0:17:20He produced food which was incredibly visually opulent,
0:17:20 > 0:17:24as opulent as the glass and the silver and the porcelain on the table.
0:17:24 > 0:17:28But even small dishes were really beautifully made.
0:17:28 > 0:17:30So much trouble went into making them.
0:17:30 > 0:17:33But remember, Careme wasn't working by himself.
0:17:33 > 0:17:38He had a whole team of very, very skilled people who backed him up.
0:17:38 > 0:17:40The problem that Dave and I have,
0:17:40 > 0:17:47is that we need party food that isn't and doesn't need a Hollywood budget!
0:17:47 > 0:17:49Well, I think we can do that.
0:17:49 > 0:17:51If we choose one of his vegetable dishes,
0:17:51 > 0:17:54something called a chartreuse,
0:17:54 > 0:17:58it looks very fancy, but actually the ingredients can be very cheap.
0:17:58 > 0:18:00It'll still have bling factor?
0:18:00 > 0:18:02Total bling factor.
0:18:02 > 0:18:03It will look absolutely beautiful.
0:18:03 > 0:18:06- Result.- Careme's kitchen.
0:18:06 > 0:18:08- We'll follow you.- OK.
0:18:08 > 0:18:11You'll be the first person working in here since Careme himself.
0:18:11 > 0:18:14- No!- Try not to break out!
0:18:17 > 0:18:19Even the kitchen was fit for a king
0:18:19 > 0:18:22with steam-powered state-of-the-art ovens
0:18:22 > 0:18:24capable of catering for hundreds.
0:18:24 > 0:18:26George loved it so much,
0:18:26 > 0:18:29that the party would often end in this very kitchen.
0:18:29 > 0:18:32Well, all the best parties do, don't they, dude?
0:18:33 > 0:18:38Without wasting any time, I've already made the Chartreuse for you.
0:18:38 > 0:18:44This is exactly the sort of thing that Careme would have made for the Prince of Wales.
0:18:44 > 0:18:47Careme truly was a magician in the kitchen,
0:18:47 > 0:18:50capable of transforming ordinary ingredients
0:18:50 > 0:18:52into centre-piece spectacles.
0:18:53 > 0:18:55Let's quickly get that out.
0:18:55 > 0:18:59This is always a really frightening moment.
0:18:59 > 0:19:01Is it going to come out of there?
0:19:01 > 0:19:04- I'll see if I can lift that up. Is it coming out or not?- I don't know.
0:19:05 > 0:19:09- Is it coming out?- Look at that! - Is it going to come out?
0:19:09 > 0:19:13- That's amazing!- That really does have wow factor!
0:19:13 > 0:19:17- I didn't know what to expect.- It's fabulous.- Isn't that extraordinary?
0:19:17 > 0:19:19- Yes.- That's amazing.
0:19:19 > 0:19:21So it's a vegetable dish.
0:19:21 > 0:19:24Carrots, cucumbers on the outside.
0:19:24 > 0:19:28But revealed, or hidden inside it, is meat.
0:19:28 > 0:19:31So the origin of it, they say, the story is,
0:19:31 > 0:19:35- that the monks were not allowed to eat meat. They were vegetarians. - Sure.
0:19:35 > 0:19:39And this wonderful pattern of vegetables on the outside,
0:19:39 > 0:19:42hides the fact they have a secret store of partridges and pheasants
0:19:42 > 0:19:45and truffles lurking inside!
0:19:45 > 0:19:48- I can now see why that would take a day to do.- Yes.
0:19:48 > 0:19:51This is the ultimate way to pimp a shepherd's pie!
0:19:51 > 0:19:55Isn't it? Meat inside, put the veg...
0:19:55 > 0:19:57That does look spectacular.
0:19:57 > 0:19:59So, in essence, he was an artist, but with food.
0:19:59 > 0:20:04Well, the distinction between food and art at this period, it melts together.
0:20:04 > 0:20:07- Right.- Food was considered to be an art form.- Yes.
0:20:07 > 0:20:12What I love about food like this, it's a sense of occasion, isn't it?
0:20:12 > 0:20:15You can tell all the time and care that's been put into it.
0:20:15 > 0:20:18I think we've forgotten the art of how to make a statement dish
0:20:18 > 0:20:20or a nice big centre-piece.
0:20:20 > 0:20:22What's great about party food
0:20:22 > 0:20:25is it gives you an opportunity to show off to your mates.
0:20:25 > 0:20:28The Chartreuse is a perfect example of a dish that's dressed for dinner.
0:20:28 > 0:20:33Time and effort can make up for a lack of expensive ingredients.
0:20:39 > 0:20:42I think we should try and come up with a centre-piece dish
0:20:42 > 0:20:44at the surprise party in Swansea later.
0:20:45 > 0:20:48And our centre-piece doesn't have to be savoury.
0:20:48 > 0:20:50Careme had a sweet tooth to boot.
0:20:51 > 0:20:55Careme made a Charlotte Russe, a Russian charlotte,
0:20:55 > 0:20:58for Tsar Alexander I in 1830.
0:20:58 > 0:21:01There are lots of charlottes around. Our charlotte is...
0:21:01 > 0:21:05a sweet chestnut and chocolate charlotte.
0:21:05 > 0:21:07And you know what we've done as well?
0:21:07 > 0:21:11Because it looks great. We've got raspberries on the top
0:21:11 > 0:21:16- and we're going to attempt... - A spun sugar orb!
0:21:23 > 0:21:28- See?- See? A charlotte can cost about 60 quid in a top patisserie.
0:21:28 > 0:21:32We're knocking ours out for not 40, not 30, not even 25.
0:21:32 > 0:21:3420 quid, to you and me,
0:21:34 > 0:21:36and you can get lots of portions out of it.
0:21:36 > 0:21:38- Eight to 12, depending on how piggy you are.- Exactly.
0:21:38 > 0:21:40- It's a belter.- It's mega.
0:21:40 > 0:21:42- We'd better get started, Hero. - Should we?
0:21:42 > 0:21:44First off, a bain marie to melt chocolate.
0:21:46 > 0:21:48When buying plain chocolate for any recipe,
0:21:48 > 0:21:51always get the highest cocoa content you can afford.
0:21:55 > 0:21:57Now for a visit to my favourite place!
0:21:58 > 0:22:00This is a perfect larder cake
0:22:00 > 0:22:03as it uses up loads of delicious dried ingredients
0:22:03 > 0:22:06which can be turned into gourmet treats.
0:22:07 > 0:22:09The frooty-tooty part.
0:22:09 > 0:22:12- Dried cranberries.- Yes.
0:22:13 > 0:22:15Dried sour cherries.
0:22:15 > 0:22:17'A top tip to transform them
0:22:17 > 0:22:20'is to soak your dried fruit in orange liqueur overnight.
0:22:20 > 0:22:24'Any brand will do, and they'll be plumped up treats by morning.'
0:22:24 > 0:22:26Plumped up.
0:22:26 > 0:22:29Now, the essential part of the charlotte
0:22:29 > 0:22:31is the boudoir biscuit.
0:22:31 > 0:22:33Or ladies' fingers.
0:22:33 > 0:22:35They're a very porous biscuit.
0:22:35 > 0:22:39I've got a cake tin, a bit of greaseproof on the bottom so it doesn't stick.
0:22:39 > 0:22:44And this is a mixture of half stock syrup and half orange liqueur.
0:22:44 > 0:22:47It's orangey, it's syrupy. It's good.
0:22:48 > 0:22:52What I'm going to do is cream together some butter and some sugar.
0:22:52 > 0:22:54Very simple.
0:22:56 > 0:22:58You can go now, cos this bit's boring!
0:22:58 > 0:23:00Take your boudoir biscuit,
0:23:00 > 0:23:03and on the side without the sugar, dip it.
0:23:03 > 0:23:05Don't dip it for too long
0:23:05 > 0:23:07or your ladies' finger will fall to bits!
0:23:07 > 0:23:10Syrupy side out, put it up against the side of the tin.
0:23:10 > 0:23:14Repeat until you've got them all the way round.
0:23:14 > 0:23:16It's brilliant, this.
0:23:21 > 0:23:25Add 175g of sugar to the same amount of unsalted butter.
0:23:25 > 0:23:29- But all throughout history, you've got to have a centre-piece, haven't you?- Yeah, you have.
0:23:29 > 0:23:32Even at a Sunday roast, the centre-piece is the joint of meat.
0:23:32 > 0:23:37At a party, the centre-piece has to be something that guests look at for a long time,
0:23:37 > 0:23:39like a wedding cake.
0:23:39 > 0:23:41"Oh, look." When you've had your hors d'oeuvres,
0:23:41 > 0:23:45your nibbles and everything, you look at it and think, "Ooh, I'll have that later.
0:23:45 > 0:23:47"The work that's gone in that."
0:23:49 > 0:23:51Cream your butter and sugar together.
0:23:53 > 0:23:55The challenge is getting that last finger in.
0:23:55 > 0:23:57It's like when you're tiling the bathroom.
0:23:57 > 0:24:00"If I can get a whole tile in here, it'll save a lot of bother."
0:24:00 > 0:24:02Just slide your finger in.
0:24:02 > 0:24:04Oh... BLEEP
0:24:04 > 0:24:08- That'll be a no, then! - Yes. Here we go. Yes! No halves.
0:24:08 > 0:24:09Look at that.
0:24:09 > 0:24:11See? They're all locked in.
0:24:15 > 0:24:16- Excellent.- Give us a look.
0:24:16 > 0:24:18Well done, dude.
0:24:19 > 0:24:21That was a close thing.
0:24:21 > 0:24:25Here, I have a can of vanilla chestnut puree.
0:24:26 > 0:24:31'It's two pounds a tin, but it's a real luxury and worth every penny.'
0:24:34 > 0:24:36Shall we fold the chocolate in as well?
0:24:36 > 0:24:38Yes, why not?
0:24:40 > 0:24:43There you are. Berries go in with the liqueur.
0:24:44 > 0:24:46- Oh, these are...- Away!
0:24:46 > 0:24:50Sour cherries and cranberries.
0:24:50 > 0:24:52Sweet, sour, beautiful.
0:24:52 > 0:24:55'Then another ingredient worth spending your money on
0:24:55 > 0:24:56'are ground almonds.
0:24:56 > 0:24:58'Add 150g to your mix.'
0:25:00 > 0:25:01Perfect.
0:25:01 > 0:25:03Cream, double, whipping.
0:25:03 > 0:25:07- Whip till soft peaks.- Soft. And we mean really, really soft.
0:25:07 > 0:25:10It's just as the blades leave a trace in the cream.
0:25:10 > 0:25:13Softer than a day-old chick that's just had a wash.
0:25:13 > 0:25:15That's it, really.
0:25:16 > 0:25:18Now gently fold in the cream.
0:25:20 > 0:25:21'This cake is a belter
0:25:21 > 0:25:24'as it combines the strong flavours of sour cherries
0:25:24 > 0:25:27'and the soft texture of a chocolate mousse sort of filling.
0:25:27 > 0:25:30'But don't get too excited yet.
0:25:30 > 0:25:33'It needs to be placed in the fridge for eight to 12 hours.'
0:25:40 > 0:25:42As die-hard party monsters,
0:25:42 > 0:25:46me and the Kingy are all set for a wild night while we wait.
0:25:48 > 0:25:50- "Wrim"?- Yeah.
0:25:50 > 0:25:52It's that Egyptian cooking pot.
0:25:52 > 0:25:54The round one that you stick in the clay oven
0:25:54 > 0:25:58and then it's got, like, a "wrim" in the top.
0:25:58 > 0:26:00It's not funny to cheat.
0:26:03 > 0:26:05"Mangetout".
0:26:08 > 0:26:10There you go. Scrabble.
0:26:10 > 0:26:11Hold on. Hold on.
0:26:11 > 0:26:15One, two, three, four, five, six...
0:26:15 > 0:26:18You've got eight letters! You're only supposed to have seven!
0:26:18 > 0:26:20You cheating toad!
0:26:20 > 0:26:22If you put that one back, you can have "mangetou". That's singular.
0:26:22 > 0:26:26- We're fine, now. Think it scored 50 points.- You...
0:26:26 > 0:26:27"Mangetout."
0:26:33 > 0:26:36Oh, look at that, man.
0:26:36 > 0:26:37Ooh.
0:26:39 > 0:26:41Now, you're all sitting at home thinking,
0:26:41 > 0:26:45"He's got to try and get that out. I look forward to that!"
0:26:45 > 0:26:47Let's wait a few minutes till it comes to room temperature.
0:26:47 > 0:26:50We'll keep you in suspenders.
0:26:52 > 0:26:55'Bring on the old sea haul that spun gold out of everyday sugar
0:26:55 > 0:26:57'that'll cost you nuppence!'
0:26:57 > 0:27:00Now, use white caster sugar for this.
0:27:00 > 0:27:04Do not attempt to use golden caster sugar.
0:27:04 > 0:27:08It doesn't work! It goes crystalline and horrible.
0:27:08 > 0:27:11Do NOT stir it!
0:27:11 > 0:27:15Because if you stir it, it'll congeal and go into one big lump.
0:27:15 > 0:27:17Just leave it.
0:27:17 > 0:27:20It'll start to ripple, it'll start to melt,
0:27:20 > 0:27:22then it'll go caramel colour
0:27:22 > 0:27:24and then we make art!
0:27:24 > 0:27:28'After five minutes, the sugar is ready to spin.
0:27:28 > 0:27:30'Dip the bottom of the pan into some cold tap water.'
0:27:30 > 0:27:32SIZZLING
0:27:32 > 0:27:34Just a little bit. Not too much.
0:27:37 > 0:27:41Now, we haven't got long to work now, once it's going.
0:27:41 > 0:27:42That's it.
0:27:44 > 0:27:46What we're aiming for,
0:27:46 > 0:27:50the effect is kind of like a controlled ginger bee hive!
0:27:50 > 0:27:51- Wooo!- Look at that.
0:27:53 > 0:27:55It's brilliant, that, mate. It's done well.
0:28:00 > 0:28:03- Look at that.- It's a minter. Look at that, man.
0:28:03 > 0:28:05- Like a haystack.- It is.
0:28:06 > 0:28:07- Do you think I should stop?- Yeah.
0:28:07 > 0:28:10That's brilliant, that.
0:28:10 > 0:28:12Right. So.
0:28:12 > 0:28:15This is a loose-bottomed cake tin.
0:28:15 > 0:28:19So, in theory, we put this on here,
0:28:19 > 0:28:21the loose bottom will shoot up
0:28:21 > 0:28:24and therefore the charlotte will be released from its steel-like confines.
0:28:24 > 0:28:26However...
0:28:26 > 0:28:28It could stick.
0:28:31 > 0:28:32Ooh.
0:28:34 > 0:28:36Come on. Come on.
0:28:36 > 0:28:38Come on, you beauty.
0:28:40 > 0:28:45Right. All we've got to do now is get that onto the plate!
0:28:46 > 0:28:48I think what we should do...
0:28:48 > 0:28:50- Do you have a plan?- I do.
0:28:50 > 0:28:53- Excellent.- Not sure whether it'll work, but it's a plan!
0:29:00 > 0:29:02It's not going to break.
0:29:06 > 0:29:08I've got the plate ready.
0:29:19 > 0:29:23Now, what we can do, apart from being decorative and practical,
0:29:23 > 0:29:27we'll put some ribbon around it to hold all the biscuits in together.
0:29:29 > 0:29:32- How's it looking?- Lovely. Absolutely spot in, actually.
0:29:33 > 0:29:36'Whip up some cream to place on the top
0:29:36 > 0:29:38'and decorate with luscious raspberries.'
0:29:38 > 0:29:41This is the sort of job, if I got it when I was little,
0:29:41 > 0:29:45my mother would make me whistle to make sure I wasn't eating the raspberries!
0:29:47 > 0:29:50You shall go to the party!
0:29:50 > 0:29:52I crown you
0:29:52 > 0:29:53Queen Charlotte!
0:29:53 > 0:29:56The king of puddings.
0:29:56 > 0:29:57There we have it.
0:29:57 > 0:29:59A centre-piece.
0:29:59 > 0:30:02Cinderella, you will go to the ball.
0:30:10 > 0:30:14This epic pudd is grand enough to grace any party.
0:30:17 > 0:30:19Treating food as art
0:30:19 > 0:30:22is one way to turn the everyday gourmet.
0:30:22 > 0:30:26Careme has taught us that when it comes to throwing a party,
0:30:26 > 0:30:28presentation can really lift your food.
0:30:30 > 0:30:32Take your everyday fillet of fish, for example.
0:30:32 > 0:30:35Don't poach it, steam it.
0:30:36 > 0:30:38By putting it in parchment,
0:30:38 > 0:30:40you lock all the fishy flavour
0:30:40 > 0:30:42and create a centre-piece.
0:30:43 > 0:30:45A filet au poisson en papillote.
0:30:45 > 0:30:48Or fancy fish in a bag, to you and me!
0:30:50 > 0:30:51Moving on to afters.
0:30:51 > 0:30:56Don't spend 30 quid on this boring everyday cheeseboard.
0:30:56 > 0:31:01Instead, make up individual plates using small cuts of each cheese.
0:31:01 > 0:31:05You'll save a fiver, but your guests won't think you're cheap.
0:31:05 > 0:31:06They'll think you're chic!
0:31:07 > 0:31:10Finally, collect up all your old bits of leftover chocolate
0:31:10 > 0:31:12and melt them down in a bain marie.
0:31:14 > 0:31:16Then spread onto greaseproof paper,
0:31:16 > 0:31:20throw on some beautiful edible sparkles
0:31:20 > 0:31:21and allow to cool.
0:31:21 > 0:31:26Before breaking up into sexy shards.
0:31:26 > 0:31:28Just think, you've saved cash
0:31:28 > 0:31:32and elevated the everyday into the gourmet!
0:31:37 > 0:31:41There are gourmet tips and secrets to be found everywhere.
0:31:42 > 0:31:44We're still looking for a perfect menu for Swansea
0:31:44 > 0:31:48and are yet to crack a veggie option for the surprise party.
0:31:48 > 0:31:52So we're going to Lancashire to hook up with world-class chef
0:31:52 > 0:31:53Nigel Howarth.
0:31:53 > 0:31:56He's got some previous, I can tell you!
0:31:56 > 0:32:00In 1994, he was awarded Egon Ronay Chef of the Year.
0:32:00 > 0:32:03A year later, he gained Michelin star status
0:32:03 > 0:32:05and has held onto it ever since.
0:32:05 > 0:32:08That's more than 15 years.
0:32:10 > 0:32:13- Wow!- Here we've got the herb garden.
0:32:13 > 0:32:17'Nigel loves to cook with ingredients fresh from the restaurant's garden.
0:32:17 > 0:32:21'Just like the Swansea farm, it's a paradise for the veggie palate.'
0:32:21 > 0:32:25Nigel, this certainly is a great resource to have for any restaurant.
0:32:25 > 0:32:28This is like the engine room of the kitchen.
0:32:28 > 0:32:31It is. It's a great backdrop to have.
0:32:31 > 0:32:34But from a point of view of basic ingredients,
0:32:34 > 0:32:36you can go no further.
0:32:36 > 0:32:38It's a great platform to have.
0:32:38 > 0:32:42It's great if you have time to come into the gardens,
0:32:42 > 0:32:45think about what you might want to cook
0:32:45 > 0:32:49and you know the ingredients you have coming in from the fishmonger or butcher.
0:32:49 > 0:32:52Or, as we've been doing a lot of vegetarian,
0:32:52 > 0:32:53what vegetables you're going to use.
0:32:53 > 0:32:57Then you've got your herbs here to mingle and cross pollinate with.
0:32:57 > 0:32:58It's a great thing to have.
0:32:58 > 0:33:04One of the almost unique things about Northcote is you do cater very well for vegetarians.
0:33:04 > 0:33:07We do. We have a great following for vegetarians.
0:33:07 > 0:33:11And when we look at our menus,
0:33:11 > 0:33:15we do exactly the same for vegetarians as we do for non-vegetarians.
0:33:15 > 0:33:18So we have our gourmet menus, our a la carte menus.
0:33:18 > 0:33:20We have exactly the same for vegetarians.
0:33:20 > 0:33:24So if you're a vegetarian, you feel no discrimination.
0:33:24 > 0:33:26It's all very well having a garden,
0:33:26 > 0:33:29but you still need to know how to make the most of it.
0:33:29 > 0:33:32And Nigel is the master.
0:33:32 > 0:33:35OK. This dish we're doing is salt-baked vegetables.
0:33:35 > 0:33:38In this case, we're using a sweet potato,
0:33:38 > 0:33:41a swede and a red beetroot.
0:33:41 > 0:33:44What does the salt baking add to the dish?
0:33:44 > 0:33:47It heightens the flavours of the vegetables.
0:33:47 > 0:33:49It's a beautiful way...
0:33:49 > 0:33:53It's like encasing it, well, you are encasing it, in a salt crust.
0:33:53 > 0:33:57- You know when traditionally you'd get salt-baked fish?- Yes.
0:33:57 > 0:34:00It's the same principle, but doing it with vegetables.
0:34:00 > 0:34:02It really heightens the beauty of the vegetable.
0:34:02 > 0:34:05This could not be simpler.
0:34:05 > 0:34:08Table salt, and a couple of egg whites to make it sticky.
0:34:09 > 0:34:11Have a go at popping some salt on there.
0:34:11 > 0:34:12Hands are clean.
0:34:12 > 0:34:14Just mould it around it.
0:34:15 > 0:34:17- Like so?- Yes, like so.
0:34:17 > 0:34:20And that sets like a proper crust around it.
0:34:20 > 0:34:23All the salt doesn't permeate it,
0:34:23 > 0:34:25cos you've left the skins on.
0:34:25 > 0:34:26It just seals it
0:34:26 > 0:34:32and obviously enhances the flavour by allowing a bit of salt to permeate through.
0:34:32 > 0:34:36And you can keep the salt for doing the frosty paths in winter!
0:34:36 > 0:34:40- Absolutely.- Nothing's wasted. - It looks like rock salt after.
0:34:40 > 0:34:45'Now prepare for the Myers to show his incomparable instinct for gourmet excellence.'
0:34:45 > 0:34:47- Look at that, eh?- We'll pop those in the oven
0:34:47 > 0:34:49at about 160
0:34:49 > 0:34:50for about an hour.
0:34:50 > 0:34:52Lovely. Do you mash it, or..?
0:34:52 > 0:34:55- Sorry?- Do you mash it or cut it?
0:34:55 > 0:34:57Mash it? No, no.
0:34:57 > 0:35:01- No, just pop that in like that. Mash it?- No, when it's cooked.
0:35:01 > 0:35:05- You can mash it.- Puree. - You can mash it.
0:35:05 > 0:35:07But we're going to cut it today!
0:35:07 > 0:35:09Right?
0:35:09 > 0:35:10Smashing.
0:35:10 > 0:35:13- "Can we mash it?"- "Can you mash it?" - "Can you mash it?"
0:35:13 > 0:35:18'After an hour, the salt-baked veg is ready to bash.'
0:35:23 > 0:35:24It's exciting, isn't it?
0:35:24 > 0:35:26Like Christmas for vegetables!
0:35:26 > 0:35:30'Because it's been encased in salt with the skin left on,
0:35:30 > 0:35:32'none of the flavour has escaped.'
0:35:34 > 0:35:36We're going to cut these into shapes.
0:35:36 > 0:35:38I'll square the swede up in this case.
0:35:38 > 0:35:41Now, guess what you could do with that, Dave?
0:35:41 > 0:35:43- You could mash it.- Mash it!
0:35:45 > 0:35:48My mother used to mash everything!
0:35:49 > 0:35:51I didn't know that parsnips didn't come mashed!
0:36:00 > 0:36:03- How's that?- I've never tasted beetroot as good.
0:36:03 > 0:36:06It's like beetrooty beetroot.
0:36:06 > 0:36:07- It's just...- Yeah.
0:36:08 > 0:36:10'To contrast the sweetness of the veg,
0:36:10 > 0:36:13'Nigel makes a simple cheese and white wine sauce.
0:36:13 > 0:36:16'Now the master presents his art.'
0:36:18 > 0:36:19We pop that there.
0:36:19 > 0:36:21A leaf like that.
0:36:22 > 0:36:25A little bit of the bronze fennel at the back.
0:36:25 > 0:36:28We put the fondue into the bowl there.
0:36:28 > 0:36:31And there's your dish.
0:36:31 > 0:36:33Mate, that is fabulous.
0:36:33 > 0:36:36- Thank you.- Absolutely beautiful.
0:36:36 > 0:36:38- And it's very simple, isn't it?- Yes.
0:36:38 > 0:36:42- And it's also very affordable.- Yep.
0:36:42 > 0:36:45'We're hooked on Nigel's salt-bake veg.
0:36:45 > 0:36:48'It's definitely going to be used in our veggie main course
0:36:48 > 0:36:50'to treat the community farm volunteers.
0:36:50 > 0:36:55'And we've got some great ideas forming for the meat-eaters main and the pudd.'
0:36:55 > 0:36:57'But what are we going to do for a starter?'
0:36:57 > 0:37:00'Well, you can't have a party without canapes, can you?
0:37:00 > 0:37:05'And our canny plan is to use as many ingredients as we can from the farm.'
0:37:05 > 0:37:07So, what we're going to do...
0:37:08 > 0:37:11..is sage and anchovy crisps
0:37:11 > 0:37:12for you.
0:37:12 > 0:37:15The first thing you need is sage.
0:37:15 > 0:37:16And the second thing you need to know
0:37:16 > 0:37:19is that a platter of these will cost you about two quid.
0:37:19 > 0:37:20Ooh!
0:37:20 > 0:37:22Result!
0:37:22 > 0:37:25For this, we have three pots for the thing to be dipped into.
0:37:25 > 0:37:30The three pots are going to be beaten egg, polenta and flour.
0:37:30 > 0:37:32You could use breadcrumbs if you want,
0:37:32 > 0:37:34but polenta's cheap, it's a bit trendier
0:37:34 > 0:37:36and it's crispy!
0:37:36 > 0:37:39It's so crispy. Crispier than a locust with eczema!
0:37:40 > 0:37:42Where do they come from?
0:37:42 > 0:37:47How do you get crispy and locust and eczema in one sentence?
0:37:47 > 0:37:50- You know what I mean, though. - I do know what you mean.
0:37:50 > 0:37:53- Snap, crackle and pop.- It's wrong. It's just wrong.
0:37:55 > 0:37:57So you need 40 sage leaves in total.
0:37:57 > 0:38:0020 of which I'll pass over to my mucker here
0:38:00 > 0:38:06and the other 20... I'm going to need another bunch of sage.
0:38:06 > 0:38:09- Why don't we do ten for now? - Why don't we?
0:38:09 > 0:38:12As long as you've got one each. And the skilful canape waiter,
0:38:12 > 0:38:15you take one, and just when the fat bloke's going like that,
0:38:15 > 0:38:17it's gone, hasn't it. It's away.
0:38:17 > 0:38:21"I'll have another one." "No, you'll have to wait for the mini Yorkshire puddings
0:38:21 > 0:38:24"filled with fillet steak." Not on this, though. Too expensive.
0:38:24 > 0:38:29Have you ever... You know when you go to a party where it's all a bit...
0:38:29 > 0:38:33What happens is, I end up following people round.
0:38:33 > 0:38:36The fellow with the canapes and the fellow with the champagne. Do you?
0:38:36 > 0:38:38I just follow them. It's great.
0:38:38 > 0:38:41- And you just...- Do you mind? That's vulgar.
0:38:41 > 0:38:42- Is it?- Yes.
0:38:42 > 0:38:48To be seen chasing around a stuffed sage leaves? Not in my best suit.
0:38:48 > 0:38:49Well, you know...
0:38:49 > 0:38:51Anyway, I stand to his left all the time
0:38:51 > 0:38:55cos when he turns round, he bumps into you and pours you champagne just to get you out the way!
0:38:57 > 0:39:01'The sage and the anchovy deliver a full-on flavour bomb
0:39:01 > 0:39:03'which your guests will be blown away by.
0:39:03 > 0:39:05'This is dead simple.
0:39:05 > 0:39:08'Sandwich one fillet from a tin between two leaves.'
0:39:09 > 0:39:13There's enough oil in the anchovies to make sure the leaves stick without too much problem.
0:39:14 > 0:39:17'Individually coat each sage and anchovy leaf
0:39:17 > 0:39:19'in flour, egg and polenta.
0:39:22 > 0:39:25'Pop them into hot oil to guarantee a healthy crunch
0:39:25 > 0:39:27'and it'll only take a minute.'
0:39:27 > 0:39:30- Look at that.- Ooh, crispy.
0:39:32 > 0:39:35- I think they're done, dear heart. - Absolutely, my dear fellow.
0:39:35 > 0:39:36So we decant.
0:39:36 > 0:39:42'A pat with some kitchen paper will guarantee your crisps don't go soggy.'
0:39:42 > 0:39:43Listen.
0:39:43 > 0:39:45HARD CRACKING
0:39:45 > 0:39:46Look at that.
0:39:48 > 0:39:50Canape number one.
0:39:54 > 0:39:56Canape number two.
0:39:56 > 0:39:59Now, we know they've got plenty of lamb at the farm.
0:39:59 > 0:40:02So what we could do is dress an everyday meatball
0:40:02 > 0:40:04with jewels, ready for a party.
0:40:04 > 0:40:08'The trick here is not in the making of the meatball itself,
0:40:08 > 0:40:09'that's fairly standard,
0:40:09 > 0:40:12'but in the glaze you dress it with.
0:40:12 > 0:40:13'Warm equal quantities of honey
0:40:13 > 0:40:16'with one of my latest store cupboard favourites.'
0:40:16 > 0:40:18Pomegranate molasses.
0:40:18 > 0:40:20It's the new age balsamic vinegar.
0:40:20 > 0:40:23Drizzle it on and people go, "Ooh, that's different."
0:40:23 > 0:40:26'An everyday ingredient in the Middle East
0:40:26 > 0:40:29'yet here it's considered gourmet.
0:40:29 > 0:40:31'It'll only set you back about three quid a bottle
0:40:31 > 0:40:35'and gives your meatballs a tangy, exotic kick.
0:40:35 > 0:40:37'Paint your cooked meatballs generously.
0:40:37 > 0:40:40'Once dressed with a scattering of pomegranate seeds,
0:40:40 > 0:40:42'you can work a room.'
0:40:42 > 0:40:44Last but not least, canape number three.
0:40:44 > 0:40:47There's nothing like a paradiddle before your parmier!
0:40:47 > 0:40:49- You're not wrong!- Great.
0:40:50 > 0:40:52It's very easy, you know. Guess what?
0:40:52 > 0:40:55This sage leaf plays a big part in our canapes
0:40:55 > 0:40:57on account of it's cheap.
0:40:59 > 0:41:02These puff pastry parmiers are laced with parmesan,
0:41:02 > 0:41:06anchovies and our wise friend, sage.
0:41:07 > 0:41:10I'm just going to take them off like that,
0:41:10 > 0:41:13and then we'll fry them in some sunflower oil.
0:41:14 > 0:41:16And then Mr Myers has got the hard bit.
0:41:16 > 0:41:18Not really, you see.
0:41:18 > 0:41:21Because it's bought frozen puff pastry.
0:41:21 > 0:41:24We've used this before. Lots of cooks and chefs use it.
0:41:24 > 0:41:26It's a really good product.
0:41:26 > 0:41:27But really, for making canapes,
0:41:27 > 0:41:32you get such a lot for not a lot of money.
0:41:34 > 0:41:37Oh, mucker, you're good with pastry, aren't you?
0:41:37 > 0:41:39- I love pastry.- You do.
0:41:41 > 0:41:44Fry your leaves in very hot oil to get them crisp.
0:41:47 > 0:41:49Break them over your pastry
0:41:49 > 0:41:51and sprinkle with parmesan.
0:41:54 > 0:41:57- Kingy.- Hello.- That wonderful, inexpensive ingredient,
0:41:57 > 0:41:58the anchovy.
0:41:58 > 0:42:01Now, I'm going to chop these, very simply, quite finely.
0:42:01 > 0:42:03And then sprinkle those on top as well.
0:42:03 > 0:42:06We don't need much cos it's a salty little fellow.
0:42:07 > 0:42:10Now, the crack is, we take that.
0:42:10 > 0:42:13A parmier is heart-shaped.
0:42:14 > 0:42:16So, to get that shape,
0:42:16 > 0:42:18we put that to the middle.
0:42:19 > 0:42:21And that to the middle.
0:42:22 > 0:42:25'Repeat the process until you have this.'
0:42:27 > 0:42:32Put that on there. You're thinking, "That's just a glorified sausage roll, not a parmier."
0:42:32 > 0:42:36At this stage, it is a glorified sausage roll.
0:42:36 > 0:42:39The parmier perfection will happen in due course.
0:42:39 > 0:42:43'To make the parmiers go gold, coat in egg yolk.
0:42:44 > 0:42:49'Then you'll have to contain yourself while they chill in the fridge for half an hour.'
0:42:50 > 0:42:52THEY HUM
0:42:54 > 0:42:57As you can see, this has rested.
0:42:57 > 0:42:59It's achieved a state of happiness.
0:43:01 > 0:43:03'Slice the glorified sausage
0:43:03 > 0:43:06'and lightly press so you get an archetypal heart shape
0:43:06 > 0:43:09'that will make your guests go, "Ahh!"
0:43:11 > 0:43:13'And don't forget to brush on a bit more egg yolk.'
0:43:14 > 0:43:17Pop those in a pre-heated oven, about 180 degrees Celsius.
0:43:17 > 0:43:22In a fan oven for about 12 to 15 minutes until golden and puffed up.
0:43:23 > 0:43:24Thank you.
0:43:25 > 0:43:28- That smell of baking. The cheese! - It's great.
0:43:29 > 0:43:31- Perfect.- Oh, yes.
0:43:31 > 0:43:35- They look so good.- Every one is uniform, it's perfect.
0:43:35 > 0:43:38The word parmier means palm tree.
0:43:38 > 0:43:41Some people call them pigs' ears, elephants' ears,
0:43:41 > 0:43:43glasses or French hearts.
0:43:43 > 0:43:46- Yes.- We call them yummy.- Yes.
0:43:46 > 0:43:49These are going to go down a treat at the farm.
0:43:51 > 0:43:53Care for a canape?
0:43:53 > 0:43:54You do, don't you?
0:43:56 > 0:43:59'We're pretty sure we've got the whole surprise party menu cracked.
0:44:02 > 0:44:05'We'll have plush parmiers to kick off the festivities.'
0:44:06 > 0:44:09'Then for the veggies, inspired by Mr Howorth,
0:44:09 > 0:44:11'a salt-baked vegetable tart.
0:44:13 > 0:44:16'And for our meat-eaters, we're going to do a pork shoulder,
0:44:16 > 0:44:19'which we'll place alongside delicious baked apples
0:44:19 > 0:44:21'and a nasturtium salad.'
0:44:23 > 0:44:25'Finally, if we're to come within budget,
0:44:25 > 0:44:28'we've got to use all the eggs and berries we can find on the farm for our pudd,
0:44:28 > 0:44:33'which is going to be a nod to the decadent days of George IV.'
0:44:33 > 0:44:38'A party centre-piece, a luxurious double-layered pavlova.'
0:44:40 > 0:44:43The result of this for me, I fancy a party!
0:44:45 > 0:44:48- I'm in the mood now.- It gets you going, doesn't it?- It does.
0:44:48 > 0:44:51And now we know how to do it for next to nothing.
0:44:51 > 0:44:52Which is always good for us.
0:44:52 > 0:44:56- The true everyday gourmet wing never sleep.- No.- We create.
0:44:56 > 0:44:59- We invent. We indulge.- We eat.
0:44:59 > 0:45:01- And we don't let poverty stand in our way.- No.
0:45:03 > 0:45:06That said, there is a key ingredient in our menu
0:45:06 > 0:45:08that we're going to have to buy.
0:45:08 > 0:45:11So we're off for a quick pit-stop at Swansea market.
0:45:12 > 0:45:16Kate, down on the farm, knows a bloke here who might do us a good deal
0:45:16 > 0:45:17on some local goats' cheese.
0:45:17 > 0:45:22Without the cheese, we don't have a hors d'oeuvre.
0:45:22 > 0:45:25We don't. Nor do we have a main course for the vegetarians.
0:45:25 > 0:45:29So we're sincerely hoping that Paul, the cheese man,
0:45:29 > 0:45:31is going to be sympathetic to the cause.
0:45:33 > 0:45:37We love markets. There's something wonderful about being able to see food
0:45:37 > 0:45:39without it all being wrapped in plastic.
0:45:39 > 0:45:44- Paul.- Hello.- I'm Dave. Pleased to meet you.- Nice to meet you. How are you, sir?- Fine, thanks.
0:45:44 > 0:45:45Look at that cheese!
0:45:45 > 0:45:49'If you ask nicely, you might get yourself a free lunch.'
0:45:49 > 0:45:53We've got some absolutely beautiful Welsh goats' cheese.
0:45:53 > 0:46:00- Oh, yes.- Fantastic. It's called Ranscombe. It's absolutely gorgeous. Would you like a taste?
0:46:00 > 0:46:02- Yes, please.- Yes, please. - Welsh cheese,
0:46:02 > 0:46:05especially Welsh goats' cheese, for me, it's just the best.
0:46:05 > 0:46:10Yes. There are some absolutely wonderful goats' cheeses being made at the moment.
0:46:10 > 0:46:14- And some lovely Welsh cheese. - Look at the texture. Fantastic.
0:46:14 > 0:46:16That's heaven.
0:46:18 > 0:46:22Swansea market started off as a market house in 1652.
0:46:22 > 0:46:25Here, people shopped as they had shopped for hundreds of years,
0:46:25 > 0:46:27buying directly from the producer
0:46:27 > 0:46:30and getting specialist items from specialist stores.
0:46:31 > 0:46:34The stall-holders knew everything about what they were selling
0:46:34 > 0:46:36and took pride in customer service.
0:46:36 > 0:46:39Every sale had a personal touch.
0:46:40 > 0:46:43Of course, this nearly came to an end in the middle of the 1950s
0:46:43 > 0:46:46when some wise-crack invented the supermarket
0:46:46 > 0:46:48and the public fell in love with them.
0:46:50 > 0:46:52So handy if you only want one article.
0:46:52 > 0:46:56You can just pop in and take it off the shelf and pop off again without any queues.
0:46:56 > 0:46:59For the first time, thousands of products were available
0:46:59 > 0:47:01under one roof...
0:47:01 > 0:47:03Watch your spicings.
0:47:03 > 0:47:05..speeding up the whole shopping experience.
0:47:05 > 0:47:09But all you could find out about the product was what was written on the packet.
0:47:09 > 0:47:11The personal touch had gone.
0:47:13 > 0:47:16Don't get me wrong. They're good for a lot of things.
0:47:16 > 0:47:21But when it comes to fresh, locally sourced produce, I don't think you can beat a good market.
0:47:21 > 0:47:24Luckily, they've been making a bit of a comeback over the last 20 years.
0:47:26 > 0:47:27Now, just like the good old days,
0:47:27 > 0:47:29you can have a banter with the stall-holder
0:47:29 > 0:47:33who knows everything there is to know about their own niche product.
0:47:35 > 0:47:38And that's good news for us, as far as our cheese mission is concerned.
0:47:38 > 0:47:42So where's this going? What are you going to use this with?
0:47:42 > 0:47:47Well, we're doing a big meal to say thank you to all the volunteers
0:47:47 > 0:47:51that's worked at the farm and made it what it is, you see.
0:47:51 > 0:47:53If any of that cheese makes it to the kitchen!
0:47:53 > 0:47:54Which is unlikely!
0:47:54 > 0:47:57Lovely. That will be really nice.
0:47:57 > 0:47:59Mission accomplished.
0:47:59 > 0:48:01Hard goats' cheese, one kilo of.
0:48:01 > 0:48:03And soft goats' cheese, one kilo of.
0:48:04 > 0:48:07So I hope it all goes well.
0:48:09 > 0:48:12- Thanks for being so open-hearted about it. Thank you.- Thank you.
0:48:14 > 0:48:17Right. We've got the best part of a day to gather the rest of the ingredients
0:48:17 > 0:48:20and cook up a storm at Swansea Community Farm.
0:48:20 > 0:48:22Let's do it!
0:48:26 > 0:48:31This is where people from all walks of life can come and forget their troubles.
0:48:33 > 0:48:36Which is exactly why ex-chef Gordon originally came here.
0:48:40 > 0:48:44We had a problem in the family. My wife's twin was very ill over Christmas
0:48:44 > 0:48:46and then unfortunately died,
0:48:46 > 0:48:48which was a very sad time in our lives.
0:48:50 > 0:48:52The community farm gave Gordon and his family
0:48:52 > 0:48:54something constructive to focus on,
0:48:54 > 0:48:56and now he's a key volunteer.
0:48:57 > 0:49:01I thought because they helped me get over a very difficult patch in my life,
0:49:01 > 0:49:04that I'd help out a little bit.
0:49:04 > 0:49:08In the end, you become quite obsessive. I was here four or five days a week.
0:49:09 > 0:49:12This farm wouldn't survive without volunteers like him.
0:49:14 > 0:49:17Every single thing that you can see on the farm has been built by volunteers.
0:49:17 > 0:49:21So they've invested everything they can over the years.
0:49:21 > 0:49:23Not only the ones involved in the build, but over the years,
0:49:23 > 0:49:26people have invested time, effort and energy into this.
0:49:26 > 0:49:28And what better way to say thank you
0:49:28 > 0:49:31than by throwing a surprise shindig.
0:49:31 > 0:49:35We're meeting up with Kate and farm manager Chris to get cooking.
0:49:35 > 0:49:37Right. Let's get this party started!
0:49:37 > 0:49:41I think it's very fitting that the first meal ever cooked in this kitchen
0:49:41 > 0:49:43is your very own pork.
0:49:43 > 0:49:44- It's magic.- Look at that!
0:49:44 > 0:49:47How beautiful is that?
0:49:47 > 0:49:50'By using pork from the farm,
0:49:50 > 0:49:53'we've saved some money to pimp it up with a shed-load of spices.'
0:49:54 > 0:49:57'So brace yourself for the rub of a lifetime!
0:49:57 > 0:50:01'Soft brown sugar, paprika and cayenne pepper.'
0:50:02 > 0:50:06'Salt, coriander, cumin powder and fennel seeds.
0:50:06 > 0:50:08'English mustard and black pepper.'
0:50:10 > 0:50:11Get your schnozzle in that.
0:50:11 > 0:50:14- Oh, that's amazing.- Gorgeous.
0:50:16 > 0:50:18Rub the spice mix all over the skin.
0:50:18 > 0:50:20We've decided to pull the pork,
0:50:20 > 0:50:25a process where you shred the meat and mash it in its juices.
0:50:25 > 0:50:26But we have to cook it first.
0:50:26 > 0:50:28Right, Pinky and Perky,
0:50:28 > 0:50:33see you in five hours after your little sojourn
0:50:33 > 0:50:35on the sun bed of flame.
0:50:38 > 0:50:41With 35 people to cook for, we're going to need some help.
0:50:41 > 0:50:43So it's quite handy having a chef on site.
0:50:44 > 0:50:46The only thing is, we need to press-gang him.
0:50:48 > 0:50:51There he is. I can see him.
0:50:51 > 0:50:52The Gordon.
0:50:52 > 0:50:54He's our prey today.
0:50:57 > 0:50:59Eh, up, mate. Do you want a hand?
0:50:59 > 0:51:01Hello, Gordon.
0:51:01 > 0:51:04- Dave.- Gordon.- Hello, mate.
0:51:04 > 0:51:07- Don't step on that.- Oh, no. Very nice to see you. How are you?
0:51:07 > 0:51:09I'll come round that way.
0:51:09 > 0:51:10Right.
0:51:10 > 0:51:13Come to help?
0:51:13 > 0:51:16It's more like we need you to give us a hand.
0:51:16 > 0:51:19We have an idea that you can cook and we need people that can cook.
0:51:19 > 0:51:24- Can we get you in the kitchen?- Yes. - We'll have a monster beano.
0:51:24 > 0:51:26Absolutely.
0:51:29 > 0:51:31Before we're spotted by any of the guests of honour,
0:51:31 > 0:51:33cos we don't want to spoil the surprise,
0:51:33 > 0:51:37we need to plunder the farm for as many ingredients as we can muster.
0:51:37 > 0:51:39Oh, look at those!
0:51:39 > 0:51:41I'm on egg duty.
0:51:42 > 0:51:45Thank you very much for your bounteous harvest.
0:51:45 > 0:51:47Look at that.
0:51:47 > 0:51:50That's a pavlova in the making.
0:51:50 > 0:51:52It's thanks to you lovely ladies.
0:51:52 > 0:51:56And I'm on veg detail with lord of the allotment, Lawrence.
0:51:56 > 0:51:58- One more.- I'll get the next one.
0:52:00 > 0:52:04- I can see one.- See if we can see the same one, Lawrence.
0:52:04 > 0:52:09- That looks not bad. That one looks bad.- They should come out without a pull.
0:52:09 > 0:52:10- There is something...- Pull.
0:52:12 > 0:52:16- There is something.- We've had a lot of wet weather, so they're not doing as well as they should.
0:52:16 > 0:52:18You need the sun to ripen these.
0:52:18 > 0:52:22- But they're just so sweet like this, aren't they?- Yes.
0:52:22 > 0:52:25- Fresh picked.- There's nothing like it, is there?
0:52:25 > 0:52:29- There is nothing like it.- Straight out of the garden, into the pot.
0:52:29 > 0:52:32While Kingy is away getting the veg, we'd better make the pavlova,
0:52:32 > 0:52:35cos the meringue takes an hour and a half in the oven.
0:52:35 > 0:52:37- Take eight eggs.- OK. - I'm glad of the help.
0:52:37 > 0:52:41You've got experience in cooking, haven't you, Gordon?
0:52:41 > 0:52:44I trained as a chef back in the mid-'80s
0:52:44 > 0:52:48and worked as a chef for a little bit
0:52:48 > 0:52:54and I've always volunteered here and do some cookery demonstrations here.
0:52:54 > 0:52:56And I helped build this fantastic kitchen.
0:52:56 > 0:52:59That's the amazing thing. You've got this fantastic kitchen,
0:52:59 > 0:53:01they've got you. You can cook.
0:53:01 > 0:53:05So you've got the complete cycle from field to plate.
0:53:06 > 0:53:09A pavlova is a big old meringue
0:53:09 > 0:53:10and a great centre-piece of a pudd.
0:53:11 > 0:53:15It's a mix of egg whites and sugar added bit by bit.
0:53:16 > 0:53:20When it's thick enough to form peaks, spread it on some baking paper.
0:53:23 > 0:53:25It's got a sheen on it like a polished polar bear.
0:53:26 > 0:53:32You put this into a pre-heated oven, 100 degrees Celsius, a cool oven, for an hour and a half.
0:53:32 > 0:53:34Then we've got the meringues, they can cool down
0:53:34 > 0:53:37- and build the pavlova.- Fantastic.
0:53:37 > 0:53:41A pavlova is naked without being dressed by fruit and cream.
0:53:41 > 0:53:44We're using the farm's gorgeous gooseberries
0:53:44 > 0:53:47flavoured with the juice and zest of an orange which is then stewed in sugar.
0:53:49 > 0:53:51Let that cook.
0:53:51 > 0:53:53When they're cooked and cooled, fold into the cream
0:53:53 > 0:53:55and spread on your cool meringue.
0:53:55 > 0:53:59For a bonny headdress, I'm adding some strawberries.
0:53:59 > 0:54:03The last thing for the pavlova, a nice sprinkling of icing sugar.
0:54:07 > 0:54:09In homage to Nigel Howarth,
0:54:09 > 0:54:13these are the salt-roasted vegetables that we did at Northcote.
0:54:14 > 0:54:16They're so good.
0:54:16 > 0:54:18What we've done... Look at that.
0:54:18 > 0:54:22We've got the lovely beetroot in there, from the garden.
0:54:22 > 0:54:25These are going to be laid on a bed of roasted courgettes,
0:54:25 > 0:54:28fennel and cherry tomatoes with garlic and lemon.
0:54:29 > 0:54:32What we're going to do, Dave, on top of here now,
0:54:32 > 0:54:35I'll interleave some slices of the goats' cheese
0:54:35 > 0:54:37with slices of beetroot
0:54:37 > 0:54:40so it should look really fantastic. It should look really good.
0:54:40 > 0:54:43Bake for 20 minutes at 180 degrees.
0:54:44 > 0:54:49Remember that pork? After five hours, these little piggies are ready to pull.
0:54:49 > 0:54:51We mash it into the juice.
0:54:51 > 0:54:56This is superb. Honestly, it's superb meat.
0:54:58 > 0:55:00We're there.
0:55:00 > 0:55:04The table's set for 35 volunteers. I hope they're all hungry
0:55:04 > 0:55:07because we've knocked up a delicious gourmet banquet.
0:55:14 > 0:55:16All we need now is some bellies.
0:55:16 > 0:55:19The thing is, if you're here, we're going to have a problem.
0:55:19 > 0:55:21Can you go and hide upstairs for us?
0:55:21 > 0:55:22Shall we take the parmiers with us?
0:55:22 > 0:55:24- Yeah.- Definitely.
0:55:27 > 0:55:31This party is for these incredible people who keep the farm thriving
0:55:31 > 0:55:33and built its brand-new kitchen.
0:55:34 > 0:55:37They think they're coming for a good old opening of the kitchen
0:55:37 > 0:55:39with a local news crew in tow.
0:55:40 > 0:55:44But now Kate and Bob can finally tell them what's really going on.
0:55:44 > 0:55:49It's great to have you all here to celebrate the opening of the cafe.
0:55:49 > 0:55:53We've got a wonderful feast in store for you.
0:55:53 > 0:55:55Talented as Kate and myself are,
0:55:55 > 0:55:58we couldn't have done it all by ourselves
0:55:58 > 0:55:59so we drafted in some help.
0:55:59 > 0:56:01Hello!
0:56:06 > 0:56:08Haven't you all done well?
0:56:08 > 0:56:10Magic. Look at that.
0:56:10 > 0:56:15I think a big round of applause for you all, cos it's fantastic. Well done, guys. Fantastic.
0:56:16 > 0:56:19Ladies and gentlemen, fill your boots!
0:56:27 > 0:56:30- There you go.- What are you looking forward to the most?
0:56:30 > 0:56:32- The pork, probably.- Good lad.
0:56:37 > 0:56:39Come here, you, you loony!
0:56:42 > 0:56:44- What does this mean? - It's just amazing.
0:56:45 > 0:56:48It's great to see everyone so happy and thrilled.
0:56:48 > 0:56:52Look. Silence has descended across the table.
0:56:52 > 0:56:54Everybody's eating. So it's all paid off.
0:56:54 > 0:56:56It has. And I'm here crying!
0:56:56 > 0:56:58You're not, are you?
0:56:58 > 0:57:00- No, not at all. - You're not. Come here.
0:57:00 > 0:57:04No, you're not crying. That wasn't tears.
0:57:04 > 0:57:05- Stuffing?- Yep.
0:57:08 > 0:57:12- I think it's going very well, don't you?- It is. It's really, really good.
0:57:12 > 0:57:14- Do I get a kiss as well? - Yeah, come here!
0:57:14 > 0:57:17- Well done, you. Well done. - Thank you. We brought it off.
0:57:17 > 0:57:19We did. It's brilliant.
0:57:19 > 0:57:22- Are you chuffed?- So chuffed. It's fantastic.
0:57:22 > 0:57:26- The spread looks amazing. You could see people's reactions. They were so pleased.- Good.
0:57:27 > 0:57:31You know what, Kingy? We've managed to feed a lot of people for not a lot.
0:57:31 > 0:57:35And the gourmet spread has made this a party to remember.
0:57:37 > 0:57:41- Thanks, Mother.- Happy faces, a proper surprise.
0:57:42 > 0:57:44- It's a good party.- It is, mate.
0:57:45 > 0:57:47Mission accomplished.
0:57:50 > 0:57:54We're going to show you how to make your lunch time truly gastronomic.
0:57:54 > 0:57:57- That's a luxury lunch.- Oh, yeah.
0:57:57 > 0:58:01We'll discover where to find great value ingredients...
0:58:01 > 0:58:03It's the world's biggest pick'n'mix!
0:58:03 > 0:58:08And spring the ultimate surprise on a very deserving dinner lady.
0:58:09 > 0:58:11You'll be wanting me to help, won't you?
0:58:11 > 0:58:13Yes, I will!
0:58:40 > 0:58:43Subtitles by Red Bee Media Ltd