0:00:03 > 0:00:06Sometimes there is no place like home and few things are more
0:00:06 > 0:00:09comforting and delicious than real home cooking.
0:00:11 > 0:00:13Living in this beautiful country with great produce
0:00:13 > 0:00:18right on our doorstep, we really are spoilt for choice.
0:00:18 > 0:00:21So in this series I'm inviting you into my kitchen to share with you
0:00:21 > 0:00:23some of my tasty home-cooked treats.
0:00:25 > 0:00:27The dishes I turn to,
0:00:27 > 0:00:29whether entertaining friends and family
0:00:29 > 0:00:31or just relaxing on my own.
0:00:47 > 0:00:49For me, cooking at home usually means
0:00:49 > 0:00:51making whatever I fancy eating.
0:00:51 > 0:00:53But sometimes I have got guests coming over
0:00:53 > 0:00:58and I need to make food that goes all out to entertain.
0:00:58 > 0:01:02Today I'm going to show you some dishes that I do at home when I'm feeling a bit flash.
0:01:02 > 0:01:05Dishes that will really impress your family and friends.
0:01:05 > 0:01:07I'm going to show you some cheffy techniques
0:01:07 > 0:01:10that wouldn't look out of place in a top restaurant.
0:01:12 > 0:01:17In your kitchen, you can create pure extravagance on a plate.
0:01:17 > 0:01:20Sophisticated main courses with real panache.
0:01:20 > 0:01:22Or mind-blowing desserts.
0:01:22 > 0:01:26We'll be exploring how 18th century cooks
0:01:26 > 0:01:29took showing of to a new level
0:01:29 > 0:01:32and meeting food producers who go the extra mile
0:01:32 > 0:01:35to make world-class ingredients.
0:01:35 > 0:01:38My great-grandfather used to smoke salmon. My grandfather smoked salmon.
0:01:38 > 0:01:42The first taste of that, you will never forget it.
0:01:43 > 0:01:47But first, I'm going to give you a little taster of how you can
0:01:47 > 0:01:51make something simple for your guests that they'll never forget
0:01:51 > 0:01:55with my Madeleines in a spiced cinnamon caramel.
0:01:56 > 0:02:00They're light and fluffy and you can make them in no time at all.
0:02:04 > 0:02:08Now, one thing I always find boring at dinner parties is petits fours
0:02:08 > 0:02:10because you get the same old stuff coming out.
0:02:10 > 0:02:13This dish, sort of, transforms petits fours
0:02:13 > 0:02:16and give them a new lease of life really.
0:02:20 > 0:02:22To start this canny little classic,
0:02:22 > 0:02:26first melt 225g of butter in a pan,
0:02:26 > 0:02:30weigh out 250g of caster sugar
0:02:30 > 0:02:34and 250g of plain flour into a bowl.
0:02:36 > 0:02:40Next, scrape the seeds from one vanilla pod into the sugar,
0:02:40 > 0:02:43keeping the pod aside for later.
0:02:43 > 0:02:47And then some honey because, in a lot of Madeleines over in France,
0:02:47 > 0:02:49honey is the main flavour.
0:02:49 > 0:02:51We need a couple of tablespoons of honey.
0:02:51 > 0:02:55I'm going to use good old Yorkshire honey. My mother brings this town.
0:02:56 > 0:02:58And then take three eggs.
0:02:58 > 0:03:01The recipe doesn't change, whatever flavouring you put in.
0:03:01 > 0:03:05You can put cinnamon, ginger, all manner of different flavourings in,
0:03:05 > 0:03:07but the recipe should stay exactly the same.
0:03:07 > 0:03:09All we are doing with this is melting.
0:03:09 > 0:03:13You don't want to be boiling it, otherwise it's going to cook the flour.
0:03:13 > 0:03:15So, at this point,
0:03:15 > 0:03:19you can then just basically pour this into the mixture.
0:03:21 > 0:03:25And a batch like this will make plenty of Madeleines.
0:03:25 > 0:03:28The great thing about these, they keep really well.
0:03:28 > 0:03:31Not that they are going to hang around in your kitchen for too long
0:03:31 > 0:03:34because they taste pretty good.
0:03:36 > 0:03:39And there you have it, your Madeleine mixture.
0:03:39 > 0:03:42You can see the texture of it. It's not a biscuit, it's not a cake.
0:03:42 > 0:03:44Because of the butter in there
0:03:44 > 0:03:48it actually looks quite waxy when you actually see the recipe.
0:03:49 > 0:03:52As you spoon the mixture into the moulds,
0:03:52 > 0:03:54be careful not to overfill them
0:03:54 > 0:03:56as they will rise while they're in the oven.
0:03:57 > 0:04:01Set the oven for these at about 325 degrees Fahrenheit.
0:04:01 > 0:04:05That's about 170 degrees centigrade so not too hot an oven.
0:04:05 > 0:04:09And the larger trays cook for about 12 to 15 minutes
0:04:09 > 0:04:12and the smaller ones for about eight or ten minutes.
0:04:17 > 0:04:21What's great with this is, like, a winter caramel
0:04:21 > 0:04:25and to do that you start off by basically caramelising sugar.
0:04:26 > 0:04:29We just put a little bit in the pan.
0:04:29 > 0:04:33And then the flavourings for this, we are going to use some vanilla,
0:04:33 > 0:04:36the leftover pile of vanilla, cinnamon, and then this.
0:04:36 > 0:04:40I actually love this and it is so often underused in desserts.
0:04:40 > 0:04:41Star anise.
0:04:41 > 0:04:44It goes amazing in savoury dishes, curries and all manner of things,
0:04:44 > 0:04:47but in desserts, it's brilliant.
0:04:48 > 0:04:50But first things first,
0:04:50 > 0:04:52now the sugar has turned a lovely golden brown colour,
0:04:52 > 0:04:57I'm adding double cream, which will make it go thick and rich.
0:04:58 > 0:05:02Really this is by eye. When you think it's nice and golden brown,
0:05:02 > 0:05:05that's when you add the cream.
0:05:06 > 0:05:10And then this mixture will actually start to come back into a sauce.
0:05:11 > 0:05:14At this point, I can add my star anise,
0:05:14 > 0:05:16half a cinnamon stick
0:05:16 > 0:05:18and the vanilla pod.
0:05:19 > 0:05:23Then a little butter to give the sauce a bit of a gloss.
0:05:25 > 0:05:28But you've got to keep your eye on it
0:05:28 > 0:05:30and look at the texture of this sauce.
0:05:30 > 0:05:33That's about right to me.
0:05:37 > 0:05:39- HE LAUGHS IN EXCITEMENT - Look at that!
0:05:42 > 0:05:46And then just finally, we take a combination of sugar,
0:05:46 > 0:05:48just a touch of cinnamon.
0:05:49 > 0:05:52We only want a small amount.
0:05:52 > 0:05:54In with the sugar and mix it all together.
0:05:58 > 0:06:01What you want to do with these while they're still warm...
0:06:01 > 0:06:03and this is really the secret to a Madeleine,
0:06:03 > 0:06:07you've got this lovely, crisp sort of outside edge, which makes it
0:06:07 > 0:06:11sort of a cross between a biscuit and a cake, really.
0:06:11 > 0:06:14And then you roll them in the sugar.
0:06:16 > 0:06:19What you want to do with this - bit like doughnuts, really -
0:06:19 > 0:06:20is roll them while they're still warm,
0:06:20 > 0:06:24that way the sugar will actually stick to them.
0:06:24 > 0:06:28What I like to do is mix and match some of the sizes as well for this.
0:06:28 > 0:06:31You get some greedy gannets who want the bigger one.
0:06:33 > 0:06:35And I think what's great about Madeleines,
0:06:35 > 0:06:39is you've got the crispiness on the outside and the soft centre.
0:06:39 > 0:06:42And it's even better when you serve it with a sauce like this,
0:06:42 > 0:06:45particularly when you serve it warm.
0:06:45 > 0:06:47And you just dunk them in.
0:06:47 > 0:06:49It's like the old-fashioned fondue.
0:06:53 > 0:06:56As good as any petit four you'll ever taste
0:06:56 > 0:06:58and so easy to make at home.
0:07:02 > 0:07:06Baking your petits fours instead of buying them will delight your guests
0:07:06 > 0:07:10and another way to ensure you lay on a top-notch spread,
0:07:10 > 0:07:13is by always sourcing the highest-quality ingredients.
0:07:15 > 0:07:18And luckily for me, I have access to some of the best
0:07:18 > 0:07:23and freshest produce right on my own doorstep in Hampshire.
0:07:26 > 0:07:29For years we were in the dark about the joys of gourmet mushrooms
0:07:29 > 0:07:32but now, thanks to people like Paul Metcalfe, I can buy them
0:07:32 > 0:07:36direct from the farmers' market just down the road.
0:07:36 > 0:07:40And they're guaranteed to add a touch of the exotic to any dinner party.
0:07:40 > 0:07:42They really are amazing and certainly
0:07:42 > 0:07:46I don't eat a lot of the average button mushroom, that's for sure.
0:07:46 > 0:07:51Today, Paul's the third biggest supplier of exotic fungi in the UK.
0:07:51 > 0:07:53Considering he only started the business
0:07:53 > 0:07:56just over three years ago, it shows how quickly it's mushroomed.
0:07:59 > 0:08:03Since I've started, the popularity of the mushrooms has increased tremendously.
0:08:03 > 0:08:05Especially at the farmers' markets - people try them
0:08:05 > 0:08:08and they are always coming back for more.
0:08:09 > 0:08:11We have a whole range of varieties, there is
0:08:11 > 0:08:15shitake that you can see here and we have yellow oysters and we have
0:08:15 > 0:08:19some grey oysters and over in the corner we have some pink oysters.
0:08:19 > 0:08:22Along the way, Paul's learned a great deal about the subject
0:08:22 > 0:08:24and he's keen to shed new light on it for others.
0:08:24 > 0:08:28The freshness really makes a difference, especially with these mushrooms.
0:08:28 > 0:08:31Both in terms of their appearance and in terms of their flavour.
0:08:31 > 0:08:34Interestingly, a lot of the mushrooms in this country -
0:08:34 > 0:08:37a lot of the gourmet mushrooms in this country - are imported
0:08:37 > 0:08:41from Holland and also from further afield, such as China and Korea.
0:08:41 > 0:08:45I get a lot of feedback with regard to imported Chinese mushrooms,
0:08:45 > 0:08:49is that the flavour is good but the texture is very chewy.
0:08:49 > 0:08:52That's because they've been part-dried in order to get here,
0:08:52 > 0:08:54in order to survive the trip.
0:08:54 > 0:08:57Whereas if you take fresh shitake mushrooms,
0:08:57 > 0:08:59there is just such an amazing difference in texture.
0:09:02 > 0:09:05As part of his mission to spread the joy of gourmet mushrooms,
0:09:05 > 0:09:10Paul likes to do tastings so that people can try before they buy.
0:09:10 > 0:09:12I'm hoping that our guests will experience a new
0:09:12 > 0:09:16dimension to the flavours that mushrooms can deliver.
0:09:16 > 0:09:19What we're going to do is we're just going to prep up the mushrooms
0:09:19 > 0:09:22very simply, by taking some of the stems off, tearing them up
0:09:22 > 0:09:27and frying them up with a little bit of butter, oil and some garlic.
0:09:27 > 0:09:31This is a grey oyster and the way we prep it, is to take off the thick
0:09:31 > 0:09:35root at the base and then tear the leaves into strips and fry them.
0:09:35 > 0:09:39The grey oyster is mild and probably the only one of these
0:09:39 > 0:09:42mushrooms that is actually mushroomy.
0:09:43 > 0:09:48This is yellow oyster and this has a lovely, slightly tart flavour
0:09:48 > 0:09:51but the more you cook it, the nuttier it gets.
0:09:52 > 0:09:55So to prep shitake, it's generally best to tear them
0:09:55 > 0:09:58rather than cut them and leave the stem.
0:09:58 > 0:10:00The stem is too woody to eat but it's good for flavouring,
0:10:00 > 0:10:05so if you want to put it in a stock where you can fish it out again afterwards, that's great.
0:10:05 > 0:10:08This is a pink oyster and it has a delicate background of crab,
0:10:08 > 0:10:10almost seafood-like.
0:10:16 > 0:10:19These mushrooms take a bit longer to cook than the button variety,
0:10:19 > 0:10:23so Paul fries them on a high heat for about ten to 15 minutes,
0:10:23 > 0:10:25until they're golden brown.
0:10:25 > 0:10:26Come on in.
0:10:29 > 0:10:32Looks all right, doesn't it? Fantastic, lovely range of colours.
0:10:46 > 0:10:48Beautiful.
0:10:48 > 0:10:51They've just got fantastic flavours from where they've been fried.
0:10:51 > 0:10:53They really complement the bread.
0:10:53 > 0:10:55Really, really nice and the toast and the mushrooms together
0:10:55 > 0:10:59is just a brilliant combination, just for such a simple meal.
0:10:59 > 0:11:01Thanks to the work of people like Paul,
0:11:01 > 0:11:03we have an ever-expanding list of ingredients
0:11:03 > 0:11:07that are grown on our shores, which means you can't get fresher.
0:11:10 > 0:11:12'As delicious as mushrooms on toast is,
0:11:12 > 0:11:14'I've asked Paul over, as I want to cook him
0:11:14 > 0:11:18'something a little bit more decadent with his amazing mushrooms.'
0:11:19 > 0:11:21I don't know what's going to be more spectacular,
0:11:21 > 0:11:23the dish that I'm hopefully trying to cook for you,
0:11:23 > 0:11:27or some of these fantastic mushrooms that you brought along with you.
0:11:27 > 0:11:30'My teriyaki mushroom risotto with red mullet
0:11:30 > 0:11:34'and lime leaf foam is bursting with exotic flavours.
0:11:34 > 0:11:37'It's a cut above what you might expect for home cooking.
0:11:37 > 0:11:42'Perfect for when you need to do a bit of showing off at the table.'
0:11:42 > 0:11:43What have you brought along?
0:11:43 > 0:11:45What I've brought along today, is we have some shitake...
0:11:45 > 0:11:47They're the ones that I'm going to use first cos
0:11:47 > 0:11:50I quite like using the stalks for the stock, these ones.
0:11:50 > 0:11:52That's a great idea, the stems are too woody to eat.
0:11:52 > 0:11:55I tried to grow mushrooms here at home and it's...
0:11:55 > 0:11:56It's kind of a hit-and-miss affair.
0:11:56 > 0:12:00You've got it absolutely nailed in terms of what they need.
0:12:00 > 0:12:02What exactly do mushrooms need?
0:12:02 > 0:12:05Commercially, when I grow these as long as you control the light,
0:12:05 > 0:12:09the light cycles and the temperature and the humidity
0:12:09 > 0:12:13- and the amount of CO2 in the air. - Yeah, yeah.- They're not fussy, you know, not fussy at all.
0:12:13 > 0:12:16- That's why I failed miserably. - Possibly, yeah.
0:12:16 > 0:12:20'Adding the stalks from the shitake mushrooms to 600ml of chicken stock
0:12:20 > 0:12:24'will give the base of this dish a delicate flavour.
0:12:25 > 0:12:28'I'm also sweating down a finely-diced shallot,
0:12:28 > 0:12:30'some sliced garlic in a pan...
0:12:32 > 0:12:35'..along with a couple of handfuls of Arborio rice.'
0:12:37 > 0:12:39Try not to get the pan too hot.
0:12:39 > 0:12:43Just coat the rice, the shallots and the garlic in the butter...
0:12:43 > 0:12:46and then we can throw in just a little bit of white wine.
0:12:47 > 0:12:49The great thing about the dish...
0:12:49 > 0:12:53- There's enough for me and you as well, I presume you want a glass of wine.- I wouldn't say no.
0:12:53 > 0:12:56See, always a farmer.
0:12:56 > 0:13:00But the secret of this is, basically just slightly reduce this down
0:13:00 > 0:13:02a little bit by not too much,
0:13:02 > 0:13:05just to allow the wine just to reduce off.
0:13:05 > 0:13:09Now, at this point we can add the stock. Generally always warm stock,
0:13:09 > 0:13:13this is where most of the flavour will come from.
0:13:13 > 0:13:17Then you just keep cooking it, just gradually for about 12 minutes.
0:13:17 > 0:13:20- So why mushroom farming for you, then?- Erm...
0:13:20 > 0:13:23- Why?- Why? Good question.
0:13:23 > 0:13:26- Do you often ask yourself that? Why? - Yeah, I often ask myself that
0:13:26 > 0:13:30- when I'm up at 4:30 in the morning picking to take to market.- But why?
0:13:30 > 0:13:35- Erm, I enjoy the challenges of, sort of, the engineering side of it.- Yeah.
0:13:35 > 0:13:40- The ability to produce - it's almost like biological engineering, if you like.- Yeah.
0:13:40 > 0:13:43Erm, the fact that they are so fussy but because they grow so quickly,
0:13:43 > 0:13:46if you get it wrong you get some instant feedback.
0:13:46 > 0:13:49You'll know within a couple of days that you've done something wrong.
0:13:49 > 0:13:52They do look seriously impressive. I mean, just look at that. It's just an amazing...
0:13:52 > 0:13:56- It's an amazing thing, isn't it? It's just nature...- Absolutely beautiful.
0:13:56 > 0:13:59Nature is amazing, isn't it, really? When you look at it like that.
0:13:59 > 0:14:02So with these, I'm basically just going to snip these off.
0:14:03 > 0:14:06'They might look amazing, but they taste even better.
0:14:08 > 0:14:10'Along with these yellow oyster mushrooms,
0:14:10 > 0:14:14'I'll be using shitake, and grey oysters.'
0:14:14 > 0:14:16How long do these take then?
0:14:16 > 0:14:19Because normally with this, I put them in for a couple of minutes.
0:14:19 > 0:14:22I recommend frying them off first until they've got a little bit
0:14:22 > 0:14:26- of colour on them, over a high heat with a bit of butter and oil.- Right.
0:14:26 > 0:14:28I'll fry them off first then, why not?
0:14:32 > 0:14:35So what's your personal favourite to eat?
0:14:35 > 0:14:37Personally, I really like the shitake.
0:14:37 > 0:14:40It's great roasted, it has a lovely smokey flavour.
0:14:40 > 0:14:43Goes well with cabbage, that's one of my favourites. Cabbage, soy sauce and ginger.
0:14:43 > 0:14:45You need to write a recipe book at this rate.
0:14:45 > 0:14:49'The next part of this recipe is a lime leaf foam dressing
0:14:49 > 0:14:52'that any restaurant would be proud of.
0:14:52 > 0:14:53'Better still, it's easy to make.'
0:14:53 > 0:14:56You just put milk in the pan
0:14:56 > 0:14:58and then we're going to use some kaffir lime.
0:14:58 > 0:15:01- I'm sure you've tasted these before, they're fantastic.- Fantastic.
0:15:01 > 0:15:03- Used a lot in Thai. - Yeah, a lot of Thai cooking.
0:15:03 > 0:15:05You throw that in there and just allow that to infuse
0:15:05 > 0:15:07but we're going to put this stuff in.
0:15:09 > 0:15:12This is lecithin, which breaks down the fat.
0:15:12 > 0:15:14It basically holds the foam
0:15:14 > 0:15:16and you can buy this from health food stores.
0:15:16 > 0:15:19Because you're here, I though I've got to out do you with this,
0:15:19 > 0:15:21make mine look a bit fancy, really.
0:15:21 > 0:15:24So you just put that in and gradually warm it through, it takes about two or three minutes.
0:15:24 > 0:15:28Then we're going to blitz it, really, so as to create this foam.
0:15:28 > 0:15:32Now, this risotto's nearly finished now, so in we go with our mushrooms.
0:15:34 > 0:15:36They can go straight in.
0:15:36 > 0:15:38And you start to bring this together. Now at this point,
0:15:38 > 0:15:41if you're doing a dinner party, you can take this off the heat,
0:15:41 > 0:15:44cool this down, pop these in the fridge and then re-heat it.
0:15:44 > 0:15:46It's brilliant if you re-heat it like that
0:15:46 > 0:15:48but what we're going to do is continue to cook this
0:15:48 > 0:15:51and at the same time, quickly...
0:15:51 > 0:15:53cook our red mullet.
0:15:53 > 0:15:55And for that, I'm just going to use a little bit of oil...
0:15:57 > 0:15:59..in the pan and then we grab our red mullet.
0:15:59 > 0:16:02Now, it's important with this, you use a non-stick pan.
0:16:02 > 0:16:06In there, hold the fish down because it will actually start to
0:16:06 > 0:16:09curl up if you're not careful, so just keep it pressed for a second.
0:16:09 > 0:16:11Little bit of black pepper, pinch of salt.
0:16:15 > 0:16:17And then once you've got a nice little bit of colour, turn it over
0:16:17 > 0:16:20and you've got this beautiful flesh which I love with red mullet.
0:16:20 > 0:16:22I just think it's fantastic.
0:16:22 > 0:16:25And what we do is just lift that off,
0:16:25 > 0:16:27leave that to rest for a little bit.
0:16:27 > 0:16:29Meanwhile, we can finish off our risotto.
0:16:29 > 0:16:35Now, this is quite unusual this, because it uses teriyaki sauce.
0:16:36 > 0:16:39Now, this stuff is sweet and you just pop that,
0:16:39 > 0:16:43almost like it's a seasoning, into the risotto.
0:16:43 > 0:16:47And because of that, there's no need to add any salt or pepper to it.
0:16:49 > 0:16:55'More traditionally, I'm also adding some Parmesan and mascarpone cheese.'
0:16:55 > 0:16:57- That looks pretty good, doesn't it? - That looks great.
0:16:57 > 0:16:59I'm trying to keep up with you there, I'm just...
0:16:59 > 0:17:01My eye keeps looking at these things, going,
0:17:01 > 0:17:05"Am I going to make this as nice looking as that...
0:17:06 > 0:17:09"..pile of mushrooms over there?" And then all we do now...
0:17:10 > 0:17:13..is give this a quick blitz.
0:17:13 > 0:17:16'The great thing about this foam, is you can flavour the mix with
0:17:16 > 0:17:17'whatever you like.
0:17:17 > 0:17:21'If this doesn't impress your guests, nothing will.'
0:17:21 > 0:17:24That lecithin will actually hold the bubbles.
0:17:24 > 0:17:28And then all we can do now is pop this on the plate.
0:17:28 > 0:17:31'When you put them together, all those bold flavours
0:17:31 > 0:17:34'complement each other perfectly
0:17:34 > 0:17:37'and I think a little bit of extra care and attention has turned
0:17:37 > 0:17:41'a simple-to-make recipe into something truly special.'
0:17:43 > 0:17:46- Paul...- Fantastic. - ..fill your boots.
0:17:46 > 0:17:49- Is it worthy? - Thank you very much.
0:17:51 > 0:17:52Mmmm.
0:17:52 > 0:17:56- Yeah.- That's pretty good that, isn't it?- That's fantastic. - It is pretty good.
0:17:56 > 0:17:59- That teriyaki really comes through. - Yeah.- It's sweet, isn't it?
0:17:59 > 0:18:02Now, this is a dish that's going to surprise your guests
0:18:02 > 0:18:05because there's so many unusual flavours in there.
0:18:05 > 0:18:07Great mushrooms, of course,
0:18:07 > 0:18:12but it's that teriyaki that just takes it to another level.
0:18:12 > 0:18:14I think they're really going to enjoy it.
0:18:16 > 0:18:18That is delicious.
0:18:19 > 0:18:22People have experimented with special-occasion food
0:18:22 > 0:18:24like my risotto for centuries.
0:18:27 > 0:18:29And from his home in Cumbria,
0:18:29 > 0:18:34food historian Ivan Day is exploring how cooks in grand country houses
0:18:34 > 0:18:37went above and beyond to please the eye as well as the belly.
0:18:39 > 0:18:42Chefs have always wanted to present their food in a really
0:18:42 > 0:18:46beautiful way. They've dressed it to impress, if you like.
0:18:46 > 0:18:50In the past - if we go back, say to the Victorian period -
0:18:50 > 0:18:53people had large dishes of food in front of them
0:18:53 > 0:18:57and they shared them out, so what the chefs often created on the table
0:18:57 > 0:19:03was a landscape of extraordinary jellies and other dishes.
0:19:03 > 0:19:07And what I want to do, is actually revive something incredibly rare
0:19:07 > 0:19:11and lost, which is something called a macedoine jelly.
0:19:11 > 0:19:14It's a crystal clear jelly and embedded in it,
0:19:14 > 0:19:19is a still life of fruit, encased in...
0:19:19 > 0:19:21a beautifully moulded jelly.
0:19:21 > 0:19:26And these were technically, very, very difficult things to make.
0:19:26 > 0:19:31This jelly dates back to the time before mass-produced gelatine
0:19:31 > 0:19:36and what the top chefs used in their kitchens to make a very clear jelly,
0:19:36 > 0:19:39was this very expensive material, the isinglass.
0:19:39 > 0:19:43The swim bladder of the Caspian sturgeon.
0:19:43 > 0:19:46It's the same fish that caviar comes from.
0:19:46 > 0:19:51The other ingredients - other than the isinglass - in this jelly,
0:19:51 > 0:19:56is a pint of water - which I've got boiling away here -
0:19:56 > 0:20:01the juice of three lemons, four ounces of sugar,
0:20:01 > 0:20:05a pint of a really whitish wine
0:20:05 > 0:20:10and finally, the isinglass itself.
0:20:12 > 0:20:16And there's one other ingredient, which is the most important one.
0:20:16 > 0:20:17It's called maraschino
0:20:17 > 0:20:24and it's distilled from the moresco cherry, the sour or morello cherry.
0:20:24 > 0:20:28And that is really the flavour of the dessert course
0:20:28 > 0:20:31of the Victorian period, they put it in everything.
0:20:31 > 0:20:33So I'm just going to put in a glug of that.
0:20:37 > 0:20:40To get the jelly crystal clear, whisked egg whites
0:20:40 > 0:20:44mixed into the boiling mixture act to bind any discolouring sediment.
0:20:46 > 0:20:53That's now boiled up, so that's ready to go into the jelly bag.
0:20:53 > 0:20:55This jelly bag, helped by the egg,
0:20:55 > 0:20:58filters out any other impurites present.
0:21:05 > 0:21:07Just to be sure that it's clear,
0:21:07 > 0:21:10I've put the jelly through the bag four times.
0:21:16 > 0:21:20To speed up the setting - this was the technique that was used -
0:21:20 > 0:21:23is to push the mould...
0:21:23 > 0:21:25down into some ice.
0:21:25 > 0:21:30So there's my now perfectly clear jelly.
0:21:30 > 0:21:34Now, a hot kitchen like this is hardly the place to set a jelly,
0:21:34 > 0:21:37so I'm going to go and put it in a much cooler room
0:21:37 > 0:21:38and it'll take about an hour.
0:21:43 > 0:21:46If you know what you're doing, this isn't very difficult
0:21:46 > 0:21:50but it's a very ingenious invention, I think.
0:21:50 > 0:21:53Where you have the jelly mould with a liner
0:21:53 > 0:21:55so you can actually get a hollow centre.
0:21:55 > 0:21:58There were quite a lot of very elaborate moulds made in the
0:21:58 > 0:22:01Victorian period, this is one of the simpler ones.
0:22:01 > 0:22:05But what I've got here is some hotish water.
0:22:05 > 0:22:07I pour that in there quite quickly
0:22:07 > 0:22:11and the purpose of this handle is, is so I can pull it out.
0:22:11 > 0:22:14That's come out really easily actually, we've got
0:22:14 > 0:22:16an absolute perfect hollow in there,
0:22:16 > 0:22:20which I can now back-fill with a mixture of fruit
0:22:20 > 0:22:22and jelly to secure it.
0:22:23 > 0:22:27Yeah, that looks rather beautiful already and it hasn't even set yet.
0:22:32 > 0:22:35After an hour in the cool room, Ivan's jelly is set
0:22:35 > 0:22:37and ready to extract from the mould.
0:22:37 > 0:22:39And it literally doesn't need very long.
0:22:39 > 0:22:41The best test is to push it
0:22:43 > 0:22:45and then if I just shake it a bit like this...
0:22:45 > 0:22:47it should release it.
0:22:47 > 0:22:50Make sure it's released all the way round.
0:22:54 > 0:22:58I get incredibly nervous when I have to do that!
0:23:02 > 0:23:04Ah, well, that looks fantastic, doesn't it?
0:23:04 > 0:23:07The Victorian period was one really of what we might consider
0:23:07 > 0:23:09excessive embellishment.
0:23:09 > 0:23:12So I'm going to dress these even more,
0:23:12 > 0:23:14remember this is dressed to impress,
0:23:14 > 0:23:18so I'm going to garnish them with some prepared fruit.
0:23:20 > 0:23:24You get this fantastic optical refraction through the jelly
0:23:24 > 0:23:27and all the colours and the shapes will be exaggerated,
0:23:27 > 0:23:30especially when you move your head around, you get this
0:23:30 > 0:23:34extraordinary optical effect and that's why these were so popular.
0:23:34 > 0:23:38And what you've also got to imagine is having this on a table that is
0:23:38 > 0:23:40illuminated by candlelight,
0:23:40 > 0:23:45lots of wonderful candelabra shedding this sparkling light
0:23:45 > 0:23:48cos it glistens through the jelly and when it's in its correct setting,
0:23:48 > 0:23:54it truly is really dressed to kill, let alone dressed to impress.
0:23:56 > 0:24:00It's like a firework display at the end of the meal.
0:24:00 > 0:24:04And it's a wonderful celebration of food, not of something that's
0:24:04 > 0:24:08just good to eat but something that looks really stunning.
0:24:08 > 0:24:11The idea of making this kind of spectacular event food
0:24:11 > 0:24:14has fallen out of fashion over the years.
0:24:15 > 0:24:17'But I've got a classic recipe from back
0:24:17 > 0:24:21'when people really knew how to dress to impress.'
0:24:23 > 0:24:27I'm going to make an extravagant crown of lamb with duchess potatoes.
0:24:27 > 0:24:30It's a Michelin star quality showstopper
0:24:30 > 0:24:32that you can cook at home.
0:24:32 > 0:24:35I'm going to serve that with a lovely stuffing
0:24:35 > 0:24:36of mushrooms and tarragon.
0:24:40 > 0:24:44'To start the filling, blitz an onion in a blender until it's very
0:24:44 > 0:24:48'finely chopped and then sweat it down in a warm pan with butter.
0:24:49 > 0:24:55'Next, blitz 300g of brown cap and button mushrooms until a fine dice.
0:24:55 > 0:24:57'Add it to the pan and turn up the heat.'
0:24:59 > 0:25:03There's quite a lot of moisture that comes out of mushrooms,
0:25:03 > 0:25:07so don't be tempted to add too much liquid to this,
0:25:07 > 0:25:09particularly butter.
0:25:11 > 0:25:13You're actually sort of dry-frying it, really.
0:25:16 > 0:25:20'Once the moisture is cooked away, put the mix in a bowl...
0:25:21 > 0:25:23'..along with some chopped tarragon...
0:25:26 > 0:25:27'..and 50g of breadcrumbs.'
0:25:32 > 0:25:34And mix this all together.
0:25:34 > 0:25:37And really, the binding agent, you could put egg in here
0:25:37 > 0:25:40but what I'm going to use, is some lamb mince.
0:25:41 > 0:25:44So I think it just basically holds the structure together
0:25:44 > 0:25:46a lot nicer than adding eggs. So...
0:25:46 > 0:25:47chuck in the minced lamb.
0:25:49 > 0:25:51Give this a good mix.
0:25:51 > 0:25:53And at this point, we can season it.
0:25:53 > 0:25:55A decent amount of salt...
0:25:59 > 0:26:01And this is where seasoning's really quite important
0:26:01 > 0:26:03when you're doing stuffing.
0:26:03 > 0:26:07You can't season it afterwards, so you've got to season it properly.
0:26:07 > 0:26:10And then we can just leave this just to one side.
0:26:10 > 0:26:12Meanwhile, we'll compare our lamb.
0:26:12 > 0:26:16Now, to make our crown of lamb, you need two best ends of lamb.
0:26:16 > 0:26:19Now, if I join these together with the spine
0:26:19 > 0:26:22running down the centre, this would be a saddle of lamb and
0:26:22 > 0:26:25when you separate them, obviously you've got your racks of lamb.
0:26:25 > 0:26:28If I cut through these chops, you get your lamb chops.
0:26:28 > 0:26:32Now, what you need to ask for is one that's done French trimmed.
0:26:32 > 0:26:34French trim means that the bones have been cleaned
0:26:34 > 0:26:36and they've removed what they call the chine.
0:26:36 > 0:26:40It's a bone that runs underneath here and if they don't cut that off,
0:26:40 > 0:26:43you'll never be able to cut through the chops
0:26:43 > 0:26:45when it comes to serving it.
0:26:45 > 0:26:48Now, to turn this into a crown of lamb,
0:26:48 > 0:26:50what we need to do is just make little nicks
0:26:50 > 0:26:53in between each joint.
0:26:56 > 0:26:58'I'm doing this so I can shape it more easily,
0:26:58 > 0:27:02'then all I need is to tie some string around the racks,
0:27:02 > 0:27:05'which will form a crown as I tighten the string.
0:27:06 > 0:27:09'Now start adding the stuffing into the centre.'
0:27:09 > 0:27:12But I'm going to serve that with a potato dish that's also
0:27:12 > 0:27:15not really often done very much.
0:27:15 > 0:27:19This is pommes duchesse, as the French call it, or duchess potatoes
0:27:19 > 0:27:23and for that we want some, basically, baked potatoes.
0:27:25 > 0:27:28'For this, I'm using my trusty potato ricer.
0:27:28 > 0:27:31'Scoop out the flesh from the baked spuds
0:27:31 > 0:27:34'and with a good squeeze, it's velvety smooth.'
0:27:35 > 0:27:38There are so many fantastic,
0:27:38 > 0:27:42old-fashioned potato dishes out there...
0:27:42 > 0:27:45that are good enough to put on any menu, really, whether it's
0:27:45 > 0:27:48for a dinner party at home or in a restaurant and this is one of them.
0:27:48 > 0:27:53You'll find this in three-star Michelin restaurants
0:27:53 > 0:27:55and you'll find it's easy to do at home.
0:27:56 > 0:27:58So we've got the mashed potato
0:27:58 > 0:28:02and now all we add is just a little knob of butter...
0:28:04 > 0:28:07'Adding the three egg yolks gives the duchess a richness
0:28:07 > 0:28:11'and sophistication that's a cut above your average potatoes.'
0:28:11 > 0:28:16And you can see the colour of the egg yolks, it just transforms this.
0:28:16 > 0:28:17Now we need to season it.
0:28:18 > 0:28:21Some black pepper...
0:28:21 > 0:28:25Now, this is a dish - like so many dishes that you can do for a dinner party -
0:28:25 > 0:28:28that really you can make these in advance.
0:28:28 > 0:28:31And that's really the downfall I think of a lot of home cooks, really.
0:28:31 > 0:28:34They don't actually know what to make in advance
0:28:34 > 0:28:36and what to leave at the last minute.
0:28:38 > 0:28:40'Then it's all about presentation,
0:28:40 > 0:28:44'so I'm shaping them with a piping bag for some extra finesse.'
0:28:45 > 0:28:47That may appear a little bit fancy.
0:28:47 > 0:28:50It probably is, to be honest.
0:28:52 > 0:28:56And all we need to do now is pop this in the oven.
0:28:56 > 0:28:58But not that one, this one.
0:28:58 > 0:29:01Now, you can cook this conventionally in the oven
0:29:01 > 0:29:02but I'm going to use one of these,
0:29:02 > 0:29:04which is about the same sort of temperature,
0:29:04 > 0:29:08about 200 degrees and this wants to cook for about half an hour.
0:29:08 > 0:29:11Now, I love cooking on this, purely the fact that it gives
0:29:11 > 0:29:14the lamb a brilliant flavour almost like a barbecued flavour
0:29:14 > 0:29:17cos you've got the charcoals underneath.
0:29:17 > 0:29:19So to me, it's the ultimate outdoor oven.
0:29:24 > 0:29:26'After half an hour in my oven-cum-barbecue,
0:29:26 > 0:29:28'the lamb is ready.
0:29:28 > 0:29:32'And with five minutes to brown off, the potatoes don't look bad either.'
0:29:34 > 0:29:37You've got to admit, this is seriously impressive with
0:29:37 > 0:29:41the stuffing in, particularly with those duchess potatoes.
0:29:41 > 0:29:45It's so easy to carve as well, you just take a slice
0:29:45 > 0:29:50and each chop comes off but also you've got some of this great
0:29:50 > 0:29:53stuffing, which still keep it nice and moist cos the lamb has
0:29:53 > 0:29:55surrounded it as well.
0:29:59 > 0:30:02Just when you thought roast dinners couldn't get any better.
0:30:05 > 0:30:07Try this.
0:30:08 > 0:30:10That is delicious.
0:30:11 > 0:30:13'I think we've lost the art of cooking food
0:30:13 > 0:30:15'with a sense of theatre.
0:30:15 > 0:30:19'Why have an ordinary rack of lamb when you can turn it into a crown?
0:30:19 > 0:30:22'And the usual mash, when you could have duchess?'
0:30:25 > 0:30:28It's that extra effort that makes good food great
0:30:28 > 0:30:32and there are small, home producers all over the country making produce
0:30:32 > 0:30:37with that same passion for quality and eye for those little details.
0:30:41 > 0:30:43Like Ole Hansen,
0:30:43 > 0:30:46who has recently revived his Norwegian family's 100-year-old
0:30:46 > 0:30:52history of curing salmon in a very 21st century London smokehouse.
0:30:52 > 0:30:54My great-grandfather used to smoked salmon
0:30:54 > 0:30:56and my grandfather smoked salmon.
0:30:56 > 0:30:59The first taste of that is just, you will never forget it.
0:30:59 > 0:31:02I was in the north of Norway fishing with my father.
0:31:02 > 0:31:05Imagine sitting there watching the midnight sun for the first
0:31:05 > 0:31:08time in your life and you're having this salmon.
0:31:08 > 0:31:10And I've never been able to get salmon like this again.
0:31:10 > 0:31:14And I thought if I could recreate that, I would have something
0:31:14 > 0:31:17not only unique, but something that would please others.
0:31:17 > 0:31:20And that's exactly what he did.
0:31:20 > 0:31:23His salmon is an indulgent taste of his homeland, which soon
0:31:23 > 0:31:28won him awards and has had the best restaurants in Europe placing orders.
0:31:28 > 0:31:32Famous chefs are eating our salmon and we are getting recognised,
0:31:32 > 0:31:34not only from the best chefs in London,
0:31:34 > 0:31:38but also now in Paris, Italy, France, Germany...
0:31:38 > 0:31:41Despite only starting three years ago, Ole is now curing
0:31:41 > 0:31:47160 salmon a day in what must be the UK's smallest urban smokerie.
0:31:47 > 0:31:50Everything that we make is to order, so we don't keep any stock,
0:31:50 > 0:31:53it's made for you.
0:31:53 > 0:31:55So the fish is from the Faroe Islands.
0:31:55 > 0:31:58So what I'm doing now is making small cuts in the skin,
0:31:58 > 0:32:02opening it up for salt penetration.
0:32:04 > 0:32:06And now it's the moment.
0:32:06 > 0:32:09Ta-da!
0:32:09 > 0:32:14Yes! Look at that. Beautiful. I still remember the first time I did this.
0:32:15 > 0:32:18In the north of Norway, fishing with my father.
0:32:18 > 0:32:22I can't believe we had to do that, fillet fish at five years old.
0:32:22 > 0:32:24But it was great.
0:32:24 > 0:32:29This is a man who puts the art into artisan.
0:32:29 > 0:32:32He even uses a unique blend of two different types of salt
0:32:32 > 0:32:33to cure the fish.
0:32:33 > 0:32:39This sort is a mix of vacuum-dried salt and Fleur de Sel de Guerande.
0:32:39 > 0:32:43Now, vacuum-dried salt absorbs moisture from the salmon,
0:32:43 > 0:32:48it's like small sponges, and it also prevents bacterial growth.
0:32:48 > 0:32:52And the Fleur de Sel is the sweetest, it's what gives the salmon the taste.
0:32:53 > 0:32:57After 12 hours, Ole prepares the salmon for hanging up to smoke.
0:32:57 > 0:33:02And of course, even the needle and thread are handmade by craftsmen.
0:33:02 > 0:33:08The salmon will hang and sway in the wind...
0:33:10 > 0:33:11Hook...
0:33:11 > 0:33:13That's perfect.
0:33:13 > 0:33:14It needs to be treated with respect.
0:33:14 > 0:33:16That's part of the taste and part of the quality,
0:33:16 > 0:33:18that you handle it really nicely.
0:33:18 > 0:33:23It's about trying to...
0:33:23 > 0:33:26..be careful with the salmon.
0:33:26 > 0:33:30Ready to go in and join the other ones.
0:33:33 > 0:33:36His dedication to his art extends to importing juniper
0:33:36 > 0:33:40and beechwood from Scandinavia, to get the perfect smoky flavour.
0:33:40 > 0:33:44I am using the same woods as my grandfather was using.
0:33:44 > 0:33:48So this is beechwood. This is the sweetest.
0:33:48 > 0:33:53So what I'm trying to do is bring out the natural sweetness of the salmon.
0:33:53 > 0:33:57It's ground down to particles and that determines the burning speed
0:33:57 > 0:33:59and it determines the colouration.
0:33:59 > 0:34:01The juniper hits you at the very end.
0:34:01 > 0:34:03Ole's family legacy is part and parcel
0:34:03 > 0:34:07of what makes his salmon so special.
0:34:07 > 0:34:10This smoking chamber is my grandfather's.
0:34:10 > 0:34:13It's he who designed it and me,
0:34:13 > 0:34:17I had the happiness of building and reproducing it.
0:34:17 > 0:34:19Ole controls the process of smoking the salmon
0:34:19 > 0:34:23right down to the tiniest detail.
0:34:23 > 0:34:25This is sort of like a wind tunnel,
0:34:25 > 0:34:30because the air is moving in a loop and then I can adjust how much
0:34:30 > 0:34:33smoke leaves the smoking chamber and how much smoke comes into it.
0:34:33 > 0:34:36The beautiful thing here is that the salmon will move in the wind
0:34:36 > 0:34:38together with the smoke.
0:34:38 > 0:34:41Yeah, it's a very simple design, but it's very efficient.
0:34:41 > 0:34:44Even one side of salmon will have a subtle variation in taste
0:34:44 > 0:34:48as salt and smoke are infused in different amounts through the flesh.
0:34:48 > 0:34:50My grandfather believed
0:34:50 > 0:34:53and my great-great-grandfather believed the way that it's cut
0:34:53 > 0:34:57is straight down, because every single layer of the salmon has
0:34:57 > 0:35:01a different taste and I want everyone to have all the different flavours.
0:35:06 > 0:35:08Mmm! That's my favourite part.
0:35:08 > 0:35:14The taste just lasts and lasts and lasts.
0:35:14 > 0:35:18If I could eat my salmon every day, I would.
0:35:18 > 0:35:21And I do, because I have the pleasure of being a salmon smoker
0:35:21 > 0:35:22so I can indulge.
0:35:30 > 0:35:33Ole's lovingly-crafted smoked salmon would be the perfect
0:35:33 > 0:35:35starter to any dinner party.
0:35:37 > 0:35:41But my delicious lemon tart makes the ultimate finale.
0:35:41 > 0:35:46This deliciously light and fruity dessert is pure indulgence.
0:35:46 > 0:35:48It's really the chefs' dessert.
0:35:48 > 0:35:51It's a dessert that shows a little bit of skill in terms
0:35:51 > 0:35:53of the pastry but, above all else,
0:35:53 > 0:35:55it's a dessert that tastes fantastic.
0:35:55 > 0:35:57I'm going to show you that now.
0:35:57 > 0:35:59First thing we are going to do is our pastry.
0:35:59 > 0:36:03So I'm going to start off with 250g of flour.
0:36:07 > 0:36:09Then in go two tablespoons of icing sugar.
0:36:11 > 0:36:13100g of butter.
0:36:15 > 0:36:17And a pinch of salt.
0:36:17 > 0:36:19And then, just like my granny did,
0:36:19 > 0:36:23you basically get your fingers in and rub the butter together.
0:36:23 > 0:36:26What you're doing is creating a nice short pastry which is
0:36:26 > 0:36:28perfect for lemon tart.
0:36:28 > 0:36:31The mixture needs to stay really cold.
0:36:31 > 0:36:35If the fat and the butter get too warm in my hands, it will
0:36:35 > 0:36:38absorb more flour, leaving me with tough and heavy pastry.
0:36:40 > 0:36:41We've almost done it there.
0:36:41 > 0:36:45You can see you get this lovely and fine texture.
0:36:48 > 0:36:51And then we can just add a medium egg.
0:36:51 > 0:36:54This is going to bring that entire mix together.
0:36:55 > 0:36:58It will actually quite quickly form pastry.
0:37:02 > 0:37:05We've got to now give it a quick knead to bring it all together,
0:37:05 > 0:37:07and there you have...
0:37:09 > 0:37:11..pastry just like Granny used to make.
0:37:13 > 0:37:16Let the pastry rest in the fridge for a few minutes.
0:37:18 > 0:37:20And it's time to get on with the filling.
0:37:21 > 0:37:24Last thing you want at any dinner party is your centrepiece dessert
0:37:24 > 0:37:27running out, so this is a big one.
0:37:28 > 0:37:32To start the filling I need 14 medium-sized eggs.
0:37:33 > 0:37:37You could've course halve the recipe for a smaller batch.
0:37:37 > 0:37:38But really, for me,
0:37:38 > 0:37:42the key to a lemon tart is actually the depth of the filling.
0:37:42 > 0:37:45Too many lemon tarts when you have them in restaurants, and also
0:37:45 > 0:37:50the ones that you buy, have got this horrible thin layer of lemon.
0:37:50 > 0:37:53It almost tastes like a curd. This is lovely and light.
0:37:53 > 0:37:56Into the eggs go 500g of caster sugar.
0:37:59 > 0:38:02And 700mls of double cream.
0:38:03 > 0:38:07Now we can get our lemon zest and our lemon juice.
0:38:07 > 0:38:10To give this epic dessert its lemony kick,
0:38:10 > 0:38:13I'm going to need quite a few lemons.
0:38:13 > 0:38:15Ten, to be precise, zest and juice.
0:38:15 > 0:38:17These are large lemons as well.
0:38:17 > 0:38:19When you buy them from the supermarket, the smaller ones,
0:38:19 > 0:38:22you may need to add some more.
0:38:22 > 0:38:25With that extra bit of effort, the taste is really going to shine.
0:38:30 > 0:38:32I'm going to leave the mixture to chill in the fridge
0:38:32 > 0:38:37for about an hour, which gives me time to prepare the pastry.
0:38:37 > 0:38:40So a little bit of flour on the board and then roll it out.
0:38:41 > 0:38:45Roll the pastry as thin as you dare and lay it into the tin.
0:38:49 > 0:38:52Basically, just fold and tuck it in.
0:38:52 > 0:38:56Ever so carefully just fold, tuck it in.
0:38:56 > 0:39:00It's like making the most delicate bed you've ever made in your life.
0:39:00 > 0:39:04So once you've pressed it all in,
0:39:04 > 0:39:06and it's nicely lined like that,
0:39:06 > 0:39:08you can see it's all gone round the edge.
0:39:08 > 0:39:12Doesn't matter about the fold, you can basically just press those.
0:39:12 > 0:39:13And then we need to rest it.
0:39:15 > 0:39:19Now, here's a chef's trick - to keep the pastry nice and flat,
0:39:19 > 0:39:22use flour wrapped in ovenproof clingfilm.
0:39:22 > 0:39:25Not only does it have more weight than baking beans,
0:39:25 > 0:39:30it gets right into the corners for a lovely flat and crispy pastry edge.
0:39:30 > 0:39:33I always have a pot of this just to hand.
0:39:34 > 0:39:37Once you cook it, you can pass this through a sieve
0:39:37 > 0:39:40and use it for this again when you need it.
0:39:41 > 0:39:44So what you can do now is pop it straight in the oven,
0:39:44 > 0:39:48bake it at about 380 degrees Fahrenheit, that's about
0:39:48 > 0:39:52170 degrees centigrade, and you need to cook that for about 15 minutes.
0:39:52 > 0:39:54You can't rush perfection.
0:39:54 > 0:39:56The look on your guests' faces
0:39:56 > 0:39:59when you serve this tart makes it worth all the effort.
0:39:59 > 0:40:01Don't worry about these edges.
0:40:01 > 0:40:03We are going to trim that after it's cooked.
0:40:03 > 0:40:07And you can see what happens with this when you do it,
0:40:07 > 0:40:09you get this perfect edge to it.
0:40:12 > 0:40:15And then what I'm going to do now is just egg-wash it.
0:40:15 > 0:40:17What the egg-wash will do is actually
0:40:17 > 0:40:20seal in any little holes that are in there, which is
0:40:20 > 0:40:26particularly good when you've got a liquid filling like a lemon tart.
0:40:26 > 0:40:28Still keep the oven quite high
0:40:28 > 0:40:30and then pop this back in just to seal that egg
0:40:30 > 0:40:32for three to four minutes.
0:40:36 > 0:40:40Now, to get a perfect top to a lemon tart,
0:40:40 > 0:40:44you want to remove this foam from the top.
0:40:44 > 0:40:47So just with a ladle...
0:40:47 > 0:40:49..just get rid of this.
0:40:49 > 0:40:52It's just the air while you've whisked it up, really.
0:40:52 > 0:40:57Now, all these little bits that I'm doing
0:40:57 > 0:40:59really add up to the finished dish.
0:40:59 > 0:41:01It's all that little extra care and attention,
0:41:01 > 0:41:04it's the little things that really do make all the difference.
0:41:04 > 0:41:08The pastry will be perfectly sealed with the egg yolk by now,
0:41:08 > 0:41:09so it's time to get the filling in.
0:41:09 > 0:41:12And carefully filling the tart while it's in the oven will
0:41:12 > 0:41:15save you slopping it all over the kitchen floor.
0:41:15 > 0:41:17And now what you want to do is reduce
0:41:17 > 0:41:20the temperature down to 280, 300 degrees Fahrenheit,
0:41:20 > 0:41:22about 140 degrees centigrade,
0:41:22 > 0:41:25and cook this for about an hour until it's just set.
0:41:28 > 0:41:32Once it's cooked, trim the edges of the pastry.
0:41:32 > 0:41:34The whole point about this dessert is the care
0:41:34 > 0:41:36and attention you put in.
0:41:36 > 0:41:40You put more effort just making this than you do in most desserts
0:41:40 > 0:41:41that I know.
0:41:41 > 0:41:43Trust me, I've been a pastry chef for a long time,
0:41:43 > 0:41:47but it is actually worth it in the end.
0:41:50 > 0:41:54Sprinkle a bit of icing sugar on top and caramelise it in style.
0:41:54 > 0:41:59Probably best to do this before you've had too many glasses of wine!
0:42:05 > 0:42:09A dollop of creme fraiche and my dinner party show-stopper is ready.
0:42:16 > 0:42:21A good-quality lemon tart is the best dessert you'll ever taste.
0:42:22 > 0:42:24It's sharp...
0:42:24 > 0:42:26..it's creamy and, if you make it this good,
0:42:26 > 0:42:28I'll be round for dinner.
0:42:30 > 0:42:34The crew don't really need much encouragement to get stuck in,
0:42:34 > 0:42:37but when the food is as good as this, you can't blame them.
0:42:40 > 0:42:44Making food to delight and entertain your friends is simple,
0:42:44 > 0:42:48and you don't have to be a fully-trained chef to pull it off.
0:42:48 > 0:42:51It's all about showing your guests that you care by paying attention
0:42:51 > 0:42:53to the little things, to make them
0:42:53 > 0:42:57classy dishes which are as stylish as they are delicious.
0:42:57 > 0:42:59And that's guaranteed to impress.
0:43:01 > 0:43:04If you'd like to know more about how to cook any of the recipes
0:43:04 > 0:43:07featured on today's show, you can get all of them on our website: