0:00:02 > 0:00:03I'm Mary Berry, and in this series
0:00:03 > 0:00:06I'm sharing with you my very favourite recipes.
0:00:06 > 0:00:10The sort of food I cook at home for my family and friends.
0:00:10 > 0:00:14I've got lots of tips and secrets to share to make life easier
0:00:14 > 0:00:16and to save you time.
0:00:17 > 0:00:20I'll be giving you ideas for afternoon teas,
0:00:20 > 0:00:25summer parties, evening buffets, Sunday lunches and kitchen suppers.
0:00:25 > 0:00:28But now it's the dinner party.
0:00:31 > 0:00:33GUESTS CHAT
0:00:33 > 0:00:37For a dinner party you want to treat your guests to something special.
0:00:37 > 0:00:40I'm going to show you some recipes which look and taste as though
0:00:40 > 0:00:43you've gone to a lot more trouble then you really have.
0:00:44 > 0:00:48To start with, salmon and asparagus terrine.
0:00:49 > 0:00:53Perfectly cooked steaks which you fry ahead of time.
0:00:53 > 0:00:57Or perhaps guinea fowl with bacon and porcini mushrooms.
0:00:57 > 0:01:00And a luxurious warm fondant chocolate tart.
0:01:00 > 0:01:04But first, two canapes to get the taste buds going.
0:01:04 > 0:01:08Fig and blue cheese tartlets and dough balls with goat's cheese,
0:01:08 > 0:01:09pesto and tomato.
0:01:11 > 0:01:15Now this is a bit of an alternative to bruschetta and a lot easier.
0:01:15 > 0:01:20You buy these little fellows in supermarkets alongside fresh
0:01:20 > 0:01:23pastas and fresh pasta sauces.
0:01:23 > 0:01:28To stop the dough ball from rolling over slice a little bit off the top.
0:01:28 > 0:01:32Then cut in half and place on a baking sheet.
0:01:32 > 0:01:35A smidgen of butter on the bottom will help it brown.
0:01:35 > 0:01:39For the topping, mix 150g of soft goat's cheese
0:01:39 > 0:01:41with one tablespoon of red pesto.
0:01:42 > 0:01:47Then chop some fresh thyme and add to the cheese mixture.
0:01:47 > 0:01:52So I'm going to spread that on each of these little buns,
0:01:52 > 0:01:55and make sure you do it right to the edges otherwise you'll have
0:01:55 > 0:01:58a dried ring around the outside.
0:01:59 > 0:02:04My grandchildren and I love pizzas, and if I'm not cooking
0:02:04 > 0:02:08and I take them out to have pizzas I always love the dough balls,
0:02:08 > 0:02:10so I was very delighted
0:02:10 > 0:02:14when I found that you could buy dough balls in supermarkets.
0:02:14 > 0:02:18Now slice 12 cherry tomatoes in half.
0:02:18 > 0:02:20Just like the dough balls, take off the outside end
0:02:20 > 0:02:24so you have a flat surface with less skin.
0:02:24 > 0:02:27These go down well on all occasions.
0:02:27 > 0:02:31They're original, they're fun, they're easy to make.
0:02:31 > 0:02:34They have a lot of plus points.
0:02:34 > 0:02:37Finally grate 25g of Parmesan
0:02:37 > 0:02:40and place a good pinch on each dough ball.
0:02:40 > 0:02:44Then pop them in the oven at 180 fan for 10 minutes.
0:02:44 > 0:02:48In the meantime, let's get on with the blue cheese tartlets.
0:02:48 > 0:02:51Start with two 25 centimetre square sheets of filo pasty
0:02:51 > 0:02:55Look how thin it is, it's just like silk.
0:02:55 > 0:02:59Whenever I see it I think of when I made it at college.
0:02:59 > 0:03:01It was such a task.
0:03:01 > 0:03:04We had such fun because you have to pull it and pull it,
0:03:04 > 0:03:05getting it wafer thin.
0:03:05 > 0:03:07I've never made it since.
0:03:07 > 0:03:11It comes in nice packets and you can buy it at the supermarket
0:03:11 > 0:03:14Now brush melted butter all over the pastry.
0:03:14 > 0:03:16I often use a paintbrush with a broad head,
0:03:16 > 0:03:20which allows you to cover the surface quickly.
0:03:20 > 0:03:23Then cut each sheet into 25 equal squares.
0:03:24 > 0:03:29Place two squares on top of each other to form a star shape
0:03:29 > 0:03:31and place in a mini muffin tin.
0:03:33 > 0:03:36I love having people for dinner because it's time to catch up
0:03:36 > 0:03:40when we're all busy, and I always do a seating plan.
0:03:40 > 0:03:42OK, you might think that's a bit old-fashioned
0:03:42 > 0:03:45but we do boy, girl, boy, girl all the way round.
0:03:45 > 0:03:48And then if there's lots of people for dinner
0:03:48 > 0:03:50I move them after pudding,
0:03:50 > 0:03:54and I usually say, the men stay exactly where they are,
0:03:54 > 0:03:57they always make a muddle when you try to move them.
0:03:57 > 0:04:00I always say to the girls, do two places to your left
0:04:00 > 0:04:03and then you've got somebody new to talk to.
0:04:03 > 0:04:06After 10 minutes the dough balls should be ready.
0:04:06 > 0:04:08Remove from the oven and set aside.
0:04:09 > 0:04:12Then put the filo parcels in for five minutes
0:04:12 > 0:04:14until they turn a very light brown.
0:04:16 > 0:04:19In the meantime, dice three figs,
0:04:19 > 0:04:22and then mash 100g of Dolcelatte cheese
0:04:22 > 0:04:26with three chopped sage leaves and a squeeze of lemon juice.
0:04:27 > 0:04:29By now the filo will be ready.
0:04:31 > 0:04:35I'm putting them on another tray because they are very delicate.
0:04:35 > 0:04:38You imagine if these were filled and you were trying to pick them up,
0:04:38 > 0:04:41they're a bit heavier then and you can't get them out
0:04:41 > 0:04:43without breaking the edges.
0:04:45 > 0:04:48Fill each case with a small cluster of the figs,
0:04:48 > 0:04:50a dollop of the cheese mixture
0:04:50 > 0:04:53and a top it all off with a sprinkling of paprika.
0:04:55 > 0:04:58I'm using it here because this is going to have a very short time
0:04:58 > 0:05:03in the oven, because I don't want the pastry cases to get any browner.
0:05:03 > 0:05:06So this will give the effect of being brown on the top.
0:05:07 > 0:05:11Then it's back in the oven at 180 fan for four to five minutes
0:05:11 > 0:05:13until the cheese has just melted.
0:05:21 > 0:05:24So these, I think, look very attractive.
0:05:24 > 0:05:26They're not difficult to make.
0:05:26 > 0:05:29So that'll be one delicious mouthful
0:05:29 > 0:05:31and everybody is going to rave about them.
0:05:34 > 0:05:37To make life easier on the night,
0:05:37 > 0:05:40I like to prepare meals ahead of my dinner party.
0:05:40 > 0:05:44This smoked salmon and asparagus terrine can be made in advance
0:05:44 > 0:05:48and I think it makes a very impressive starter.
0:05:48 > 0:05:50I've got some fresh asparagus here.
0:05:50 > 0:05:53Rather than cutting it, you just break it
0:05:53 > 0:05:56and it will break exactly where it's still tender.
0:06:00 > 0:06:04And you see, those are just about the length to go
0:06:04 > 0:06:07all along here in a row in the middle of my terrine.
0:06:08 > 0:06:12Start off by boiling the asparagus for three to four minutes.
0:06:12 > 0:06:15In the meantime, line a lightly buttered one pound loaf tin
0:06:15 > 0:06:18with a double layer of clingfilm.
0:06:18 > 0:06:20I can remember when clingfilm came in.
0:06:20 > 0:06:23I was cookery editor of a little magazine
0:06:23 > 0:06:25called Home & Freezer Digest.
0:06:25 > 0:06:30The excitement when our editor brought a roll of clingfilm
0:06:30 > 0:06:34from America and said, "Look what's coming to England."
0:06:34 > 0:06:37And we looked at it and thought, "Do we use it twice, do we wash it?"
0:06:37 > 0:06:42So I was there at the very beginning and I've been using it ever since.
0:06:42 > 0:06:44Once the asparagus is cooked,
0:06:44 > 0:06:48drain, rinse under cold water and set aside.
0:06:48 > 0:06:51Now take 350g of smoked salmon
0:06:51 > 0:06:55and line the tin to form the outside of the terrine.
0:06:55 > 0:06:58So we have it completely lined.
0:06:58 > 0:07:01And I'm going to keep this piece for the top,
0:07:01 > 0:07:05so that if there are any gaps I can fill it in.
0:07:05 > 0:07:09Place any leftover smoked salmon with 150g of cooked
0:07:09 > 0:07:11fresh salmon into a processer.
0:07:12 > 0:07:16Add 200g of full fat cream cheese, 75 of softened butter,
0:07:16 > 0:07:19two tablespoons of lemon juice and some chives.
0:07:19 > 0:07:20Then blitz.
0:07:25 > 0:07:30Now spoon half into the loaf tin before layering over the asparagus.
0:07:30 > 0:07:35So, put them in, really close up to the side
0:07:35 > 0:07:38and then the next one the other way round,
0:07:38 > 0:07:40so you get a really tight fit.
0:07:43 > 0:07:45If you leave gaps, it doesn't look nearly as nice.
0:07:47 > 0:07:52Now, they're a tight squeeze along there but that is just what I want.
0:07:52 > 0:07:54So, in goes the rest.
0:07:56 > 0:07:58Spread it evenly over the top.
0:08:00 > 0:08:04Then pull the pieces over the top,
0:08:04 > 0:08:08so that piece we saved, we put on top like that.
0:08:08 > 0:08:11Now that wasn't difficult and the only thing you have to cook
0:08:11 > 0:08:16is the salmon, but it really is going to look absolutely stunning.
0:08:16 > 0:08:20Cover the terrine with the clingfilm, giving it a good press
0:08:20 > 0:08:24down to ensure the filling gets between the gaps in the asparagus.
0:08:24 > 0:08:27Then pop it in the fridge for at least six hours,
0:08:27 > 0:08:29better still, over night.
0:08:31 > 0:08:35Once chilled, it'll hold its shape perfectly and be easy to slice.
0:08:36 > 0:08:38This serves about six or eight.
0:08:38 > 0:08:43I like to serve it in slices that I do in the kitchen before hand
0:08:43 > 0:08:47and decorate the plates with perhaps a little bit of green salad.
0:08:47 > 0:08:49Then everybody can see the layers
0:08:49 > 0:08:53and I like the fact that I can cut it in the quiet of the kitchen
0:08:53 > 0:08:58without anybody watching me, so I can do it slowly and carefully.
0:08:58 > 0:09:03So I promised you a smart first course and I think that looks...
0:09:03 > 0:09:06You've got the clear layers of the salmon, the asparagus
0:09:06 > 0:09:10and it's a lovely feeling that you've got your first course
0:09:10 > 0:09:16all finished, done and you could do this up to three days ahead.
0:09:16 > 0:09:19Everyone seems to love smoked salmon.
0:09:19 > 0:09:2330,000 tonnes of it is produced every year in the UK.
0:09:23 > 0:09:27Today, much of it comes from industrial smoke houses,
0:09:27 > 0:09:30but I've come to a small Somerset smokery where they've been
0:09:30 > 0:09:33doing it by hand for the last 31 years.
0:09:35 > 0:09:40Today, owner, Jesse Pattison, is going to show me how it's done.
0:09:42 > 0:09:46- So, what we're going to do... - Thank you.
0:09:46 > 0:09:51..is basically just take a cure, and by that, we're just taking about salt
0:09:51 > 0:09:55and what we do, is we put some brown sugar into that salt
0:09:55 > 0:09:58and we're going to rub it into those sides of salmon.
0:09:58 > 0:10:00So, if you grab a side of salmon.
0:10:00 > 0:10:04So, we're going to take good, liberal handfuls of the cure
0:10:04 > 0:10:07and I want you just to rub them rigorously into the side
0:10:07 > 0:10:10so that you feel like you might make a hole in it.
0:10:10 > 0:10:11Don't worry, just rub it in.
0:10:11 > 0:10:14Another good handful like that, concentrating on the big end,
0:10:14 > 0:10:18because that's where we've really got to get the cure to penetrate.
0:10:18 > 0:10:19We need all that salt
0:10:19 > 0:10:23because it'll suck the smoke all the way through the fish.
0:10:23 > 0:10:25It effectively sets up osmosis.
0:10:25 > 0:10:28And, of course, I should do it more up this end, shouldn't I?
0:10:28 > 0:10:31That's really where we need to make sure we get the cure into it,
0:10:31 > 0:10:33so when we carve it as a whole side,
0:10:33 > 0:10:36it tastes the same at the top as it does at the bottom.
0:10:36 > 0:10:40- How am I doing? - I think that one is done.
0:10:43 > 0:10:47I like to, at this point, put in some spirit and it'll leave just
0:10:47 > 0:10:52a smidgen of flavour on the fish, right through to the smoking phase.
0:10:52 > 0:10:55Is that calvados or is that...
0:10:55 > 0:10:58No. This is Somerset cider brandy, produced about a mile and a half
0:10:58 > 0:11:01from here and the cider brandy made from the...
0:11:01 > 0:11:03Just a minute. Let me have a smell.
0:11:03 > 0:11:05It really knocks you back.
0:11:05 > 0:11:07I have to recommend if you ever do use it on Christmas pudding
0:11:07 > 0:11:10when you set them on fire, fantastic.
0:11:10 > 0:11:12We're just going to tip it on so it just gives you
0:11:12 > 0:11:16the fragrance of a flavour rather than smothering it.
0:11:20 > 0:11:22Once the salmon has been left to cure for five hours,
0:11:22 > 0:11:24it's washed down and left in the fridge over night
0:11:24 > 0:11:26for the flavours to develop.
0:11:26 > 0:11:30Then it's ready to go in the smoker.
0:11:30 > 0:11:33So, effectively, all this is, is a brick cupboard
0:11:33 > 0:11:37and now we've laid the floor here with just oak dust.
0:11:37 > 0:11:42So that trail there that we've laid there, will burn for 18 to 20 hours.
0:11:42 > 0:11:45It'll take that long to burn, like a slow burning fuse
0:11:45 > 0:11:50and produce huge amounts of smoke but no heat and no flame,
0:11:50 > 0:11:52so nothing's getting cooked.
0:11:52 > 0:11:56So what's in here is raw and what comes out is going to be raw.
0:11:56 > 0:11:57It'll just be smoked.
0:11:57 > 0:11:59And, of course, it's the salt that cures it along
0:11:59 > 0:12:01- with the smoke.- Absolutely.
0:12:01 > 0:12:04The salt and the smoke kill bugs which is why, originally,
0:12:04 > 0:12:06people started smoking food.
0:12:06 > 0:12:09- As a form of preservation. - To preserve the food.
0:12:11 > 0:12:14At 20 hours, it's a process that cannot be rushed.
0:12:14 > 0:12:18OK, that is a classic finished side of salmon, well refined
0:12:18 > 0:12:22and all that flesh is nice and tight, so, hopefully, when we cut into it
0:12:22 > 0:12:26we'll see a nice, subtle, moist fish and something nice to bite into
0:12:26 > 0:12:28with some decent texture.
0:12:28 > 0:12:31- So shall we try a bit? - That's just what I was waiting for.
0:12:31 > 0:12:33And a piece for me.
0:12:33 > 0:12:37This is not oily and it smells not too strong but it...
0:12:37 > 0:12:39I can't wait any longer.
0:12:42 > 0:12:47It's very... Wait a minute. What is it?
0:12:47 > 0:12:49There's a texture, so hopefully you get...
0:12:49 > 0:12:52There's plenty of texture but it's holding together.
0:12:52 > 0:12:55You definitely have to eat it, you have got to bite it.
0:12:55 > 0:12:56You've got to bite it.
0:12:56 > 0:13:00But I think that's such a good texture, such a good flavour
0:13:00 > 0:13:02and just the right amount of smoke.
0:13:02 > 0:13:03Thank you very much.
0:13:10 > 0:13:13When it comes to dinner parties I used to avoid steak,
0:13:13 > 0:13:17having to abandon my guests to cook the main course.
0:13:17 > 0:13:20But my rib-eye steaks with stilton butter can be fried
0:13:20 > 0:13:26ahead of time and still come out perfectly cooked.
0:13:26 > 0:13:28To serve with the steaks, I'm going to make a shallot
0:13:28 > 0:13:30and stilton butter.
0:13:30 > 0:13:33I've got some very finely chopped shallots.
0:13:34 > 0:13:37Shallots add a lovely flavour to the butter.
0:13:37 > 0:13:38I don't want them dark brown.
0:13:38 > 0:13:42I just take them to a gentle colour and they're done.
0:13:42 > 0:13:44So, I'm going to tip those out to get cool.
0:13:46 > 0:13:51Meanwhile, blend 50g of stilton with 75g of softened butter.
0:13:52 > 0:13:56Add some freshly chopped chives and the two fried shallots,
0:13:56 > 0:13:57then mix it all together.
0:13:57 > 0:13:59Can you smell it?
0:13:59 > 0:14:01It smells a bit like Christmas when you have stilton
0:14:01 > 0:14:05always at Christmas and there's always lots left.
0:14:05 > 0:14:08And sometimes I mix it with some creme fraiche and have it...
0:14:08 > 0:14:11with pasta and that's jolly good.
0:14:13 > 0:14:15When you've finished, take a sheet of clingfilm
0:14:15 > 0:14:17and transfer the cheese mixture.
0:14:19 > 0:14:25So, I'm going to take that and I'm going to roll this down.
0:14:25 > 0:14:28The reason for making it into a sausage shape is,
0:14:28 > 0:14:32when the butter is really, really hard, you can then cut discs
0:14:32 > 0:14:37of this off and serve it on top of the steak and it just melts over
0:14:37 > 0:14:42the top and makes it so tasty and rather easier than doing a sauce.
0:14:42 > 0:14:45Place the butter in the fridge to firm up.
0:14:45 > 0:14:49In the meantime prepare the meat, oiling the top side of the steaks
0:14:49 > 0:14:50and seasoning well.
0:14:51 > 0:14:54Never look for steaks that are absolutely bright red.
0:14:54 > 0:14:57They want to be a little bit darker like this
0:14:57 > 0:14:59and it shows that they've been hung.
0:14:59 > 0:15:03The pan, now that really does feel fiery hot.
0:15:03 > 0:15:07That's very important because I want to get a crust underneath
0:15:07 > 0:15:10and they should sizzle and spit and that's how it should be,
0:15:10 > 0:15:11so expect a bit of noise.
0:15:13 > 0:15:17I thought up this idea of cooking the steaks ahead,
0:15:17 > 0:15:20because I don't want to smell of a fry up when my guests arrive,
0:15:20 > 0:15:24so I decided I would try it to cook them ahead on the day
0:15:24 > 0:15:27and then reheat them.
0:15:27 > 0:15:31So you cook them to absolute perfection.
0:15:31 > 0:15:33Cool them quickly and then put them back in the oven
0:15:33 > 0:15:38just to reheat and it works perfectly.
0:15:38 > 0:15:41Now, that had one and a half minutes, so time to turn them over.
0:15:43 > 0:15:46That has got a lovely crust on the top
0:15:46 > 0:15:50and the marbling of the fat has become beautifully brown.
0:15:55 > 0:15:58When all the meat is cooked, cover with foil and put in the fridge.
0:16:02 > 0:16:05Remove the steaks an hour before serving, to allow them
0:16:05 > 0:16:07to get back to room temperature.
0:16:07 > 0:16:11Then put them in the oven at 200 fan for six minutes.
0:16:12 > 0:16:15In the meantime, cut the stilton butter into slices
0:16:15 > 0:16:19and when the steaks are done, place on top and you're ready to serve.
0:16:21 > 0:16:22So, let's have a look inside.
0:16:27 > 0:16:32Now, that should be a beautifully pink rare inside
0:16:32 > 0:16:38and it's got a lovely crisp crust on the outside and that savoury butter
0:16:38 > 0:16:41with stilton is just melting down over the top.
0:16:41 > 0:16:43So, no need for a sauce.
0:16:46 > 0:16:49When I was young, on special occasions, my mother would
0:16:49 > 0:16:51serve guinea fowl.
0:16:51 > 0:16:55Today, it's readily available and with a flavour somewhere
0:16:55 > 0:16:58between chicken and pheasant, it's perfect for my next recipe.
0:17:00 > 0:17:02For six people, you'll need two guinea fowl
0:17:02 > 0:17:05because they're a little bit smaller than chicken.
0:17:05 > 0:17:08If you buy them at a supermarket, they're usually whole
0:17:08 > 0:17:11whereas the butcher will very likely joint them for you.
0:17:11 > 0:17:14And what you do to skin them, is you just push your finger
0:17:14 > 0:17:17underneath like that and then, sort of, pull it back.
0:17:20 > 0:17:23Once the bird is skinned, season well.
0:17:25 > 0:17:29It all adds flavour and you can't just add it at the end.
0:17:31 > 0:17:35Then fry the guinea fowl, season side down over a high heat.
0:17:37 > 0:17:38Season again and turn.
0:17:46 > 0:17:51Once the meat is nicely browned all over, transfer it to a roasting tin.
0:17:51 > 0:17:54I'm going to squeeze them up so they keep moist in the tin.
0:17:55 > 0:17:58The reason why I'm putting the breasts on one side,
0:17:58 > 0:18:01I always find with a chicken or with a guinea fowl,
0:18:01 > 0:18:05the breasts cook faster than the sides,
0:18:05 > 0:18:07so I'm going to put them in the oven at 160 fan
0:18:07 > 0:18:11for about 20 minutes and then I will take the breasts out
0:18:11 > 0:18:13because they'll be ready.
0:18:18 > 0:18:22Now, place 200g of lardons into the pan
0:18:22 > 0:18:27with four chopped banana shallots and cook for five minutes.
0:18:27 > 0:18:32Then pour in 300mls of sherry and add four sprigs of thyme.
0:18:32 > 0:18:36I keep sherry for cooking because it keeps much longer
0:18:36 > 0:18:40and it gives a lovely flavour but I usually reduce it a bit.
0:18:40 > 0:18:42So, I'm going to reduce this by a third.
0:18:45 > 0:18:49Cover 10g of dried porcini mushrooms with boiling water
0:18:49 > 0:18:50and leave to soak.
0:18:51 > 0:18:53Now for the sauce.
0:18:53 > 0:18:58Whisk 500ml of hot stock, a little at a time into a roux
0:18:58 > 0:19:02made from 50g each of butter and flour.
0:19:02 > 0:19:05This is the stage when you really want to make it smooth,
0:19:05 > 0:19:10then it's much easier to add the rest of the stock.
0:19:10 > 0:19:13Now, that is thick. In fact, at college we used to call it,
0:19:13 > 0:19:14at this stage, a panada.
0:19:14 > 0:19:19Keep whisking the roux until all the stock is incorporated.
0:19:19 > 0:19:22Then remove the thyme sprigs from the lardon
0:19:22 > 0:19:24and pour in the roux stock mixture.
0:19:24 > 0:19:28It's a gorgeous colour. Everything's tender.
0:19:28 > 0:19:30It's a beautiful consistency.
0:19:30 > 0:19:34After 20 minutes, remove the guinea fowl from the oven,
0:19:34 > 0:19:39set the breasts aside and return the leg joints for a further 10 minutes.
0:19:39 > 0:19:43Now add 200g of chopped chestnut mushrooms to the sauce,
0:19:43 > 0:19:46along with the chopped porcini and their stock
0:19:46 > 0:19:47and leave to simmer gently.
0:19:49 > 0:19:54Once the 10 minutes is up, remove the leg joints from the oven.
0:19:54 > 0:19:56I'm just going to see whether they're tender.
0:19:56 > 0:19:59If not, I'll give them a bit longer in the sauce.
0:19:59 > 0:20:02The knife is going in like butter. Oh, that's hot.
0:20:02 > 0:20:06And into the thighs and that's tender too.
0:20:06 > 0:20:10Halve the breast so everyone gets some, then add all the meat
0:20:10 > 0:20:14to the sauce with two tablespoons of full fat creme fraiche.
0:20:14 > 0:20:18So, just stir that in. It wants to be one even colour.
0:20:23 > 0:20:26That needs nothing. It's just right.
0:20:26 > 0:20:29As you can see, there's a lot of sauce there
0:20:29 > 0:20:31and I'm married to a gravy man.
0:20:34 > 0:20:37To finish off, garnish with a handful of fresh parsley.
0:20:37 > 0:20:41Be generous with the parsley. Put it on at the last minute.
0:20:41 > 0:20:43And there it is.
0:20:46 > 0:20:50At my dinner parties, I like to serve the cheese before the pudding.
0:20:52 > 0:20:55We have so many good home grown varieties
0:20:55 > 0:20:58and I've come to the west country to meet Catherine Mead,
0:20:58 > 0:21:01who produces a Cornish cheese called Yarg,
0:21:01 > 0:21:06which uses a very interesting ingredient, stinging nettle.
0:21:06 > 0:21:14Yarg was first made by Alan Gray and he rediscovered a 17th century
0:21:14 > 0:21:17recipe which looked at covering cheeses with nettles.
0:21:17 > 0:21:19But when they covered them in the 17th century,
0:21:19 > 0:21:23they just loosely wrapped them in a lot of nettles.
0:21:23 > 0:21:28Alan Gray had the idea of making them much more integral to the rind
0:21:28 > 0:21:30and Yarg, of course, is Gray backwards.
0:21:30 > 0:21:33- Oh, goodness, of course. - That's where the name comes from.
0:21:33 > 0:21:37And so the nettles go round the cheese.
0:21:37 > 0:21:38How do you apply that?
0:21:38 > 0:21:41We dip this leaf into the solution
0:21:41 > 0:21:45and then we paint it onto the cheese.
0:21:45 > 0:21:47Would you like to have a go now?
0:21:47 > 0:21:50- They're not going to sting me are they?- No.- Oh good.
0:21:50 > 0:21:54Catherine, what's happening when the leaves go on?
0:21:54 > 0:21:57Well, the leaves create a natural rind
0:21:57 > 0:22:03and the natural rind attracts the natural moulds in the atmosphere
0:22:03 > 0:22:06and that helps the cheese to mould ripen and the cheese
0:22:06 > 0:22:09to break down and mature.
0:22:09 > 0:22:11And we've tried a number of different leaves
0:22:11 > 0:22:14and there aren't that many leaves that have that property,
0:22:14 > 0:22:17so this is integral to our maturing process.
0:22:19 > 0:22:24It's really most satisfying. Well, I've managed that not too badly.
0:22:24 > 0:22:26Not quite as smooth as yours.
0:22:26 > 0:22:28I think you're very good.
0:22:28 > 0:22:32Once the cheese has been nettled on both sides, it's left to mature
0:22:32 > 0:22:37and after six weeks, it's ready to eat.
0:22:37 > 0:22:41OK, so what we're looking for in this cheese, is a nice firmness.
0:22:41 > 0:22:45We're looking for the cheese to be a nice open texture.
0:22:45 > 0:22:47I will cut you off some rind
0:22:47 > 0:22:49so you can actually just taste those nettles.
0:22:49 > 0:22:54- It looks most tempting this lovely soft green.- Yes.
0:22:54 > 0:22:57And I like the idea that it's nettles. It's sort of wild.
0:22:57 > 0:23:01Wild and it smells deliciously mushroom-y.
0:23:01 > 0:23:05Amazingly, it's quite soft to go through the nettles
0:23:05 > 0:23:10and it's adding something to it, it's, um, I'm really enjoying it.
0:23:10 > 0:23:14It's crumbly, it's full of flavour but not strong.
0:23:17 > 0:23:21For my dinner party cheese board, I like to come up with a theme
0:23:21 > 0:23:24and to go with the Yarg, I'm buying British
0:23:24 > 0:23:27but I'm only using three cheeses.
0:23:27 > 0:23:29That may sound a bit mean,
0:23:29 > 0:23:32but I think it's better to have three decent sized pieces,
0:23:32 > 0:23:34rather than lots of little bits of cheese
0:23:34 > 0:23:35that you can't use up afterwards.
0:23:35 > 0:23:38For example, I always use Cheddar because any that's left,
0:23:38 > 0:23:41I can use over a cauliflower cheese or something.
0:23:41 > 0:23:45This is Wookey Hole Cheddar cheese and it's stored in the caves
0:23:45 > 0:23:47and matured in the caves where it's very cool.
0:23:47 > 0:23:50I know all about it because I come from Bath.
0:23:50 > 0:23:51So, let's pop that there.
0:23:53 > 0:23:56Then I've got some Yarg cheese with those nettles around the outside
0:23:56 > 0:23:59all put on by hand, a fairly mild cheese.
0:23:59 > 0:24:04Then I've got Tunworth, from East Hampshire and that's a creamy,
0:24:04 > 0:24:07rich cheese, so a really nice selection there.
0:24:07 > 0:24:11Then I like a little fruit. I've got some figs here.
0:24:11 > 0:24:14You could have cherries, you could have grapes.
0:24:14 > 0:24:16So, let's just cut those in half.
0:24:18 > 0:24:21I like to serve the cheese after the main course because you've
0:24:21 > 0:24:25still got red wine in the glass and it goes very well with the cheese.
0:24:25 > 0:24:29That's just what they do in France and I think they set a good example.
0:24:30 > 0:24:34I love to bring my dinner parties to a spectacular close,
0:24:34 > 0:24:38serving a pudding that looks the part and tastes good too.
0:24:38 > 0:24:43My warm chocolate fondant tart is easy to make but looks as
0:24:43 > 0:24:46though it's been taken from the window of a French patisserie.
0:24:46 > 0:24:48I always buy puff pastry
0:24:48 > 0:24:51but when I want a really good sweet short crust pastry,
0:24:51 > 0:24:53I always make it myself.
0:24:53 > 0:24:56I've mixed 50g each of diced butter
0:24:56 > 0:25:01and icing sugar with 100g of plain flour to make a crumb texture.
0:25:01 > 0:25:07Add in an egg yolk, a tablespoon of water and blend to form pastry.
0:25:07 > 0:25:10After 30 minutes chilling in the fridge, it's ready to roll
0:25:10 > 0:25:13out into the base of a nine inch flan tin.
0:25:13 > 0:25:16What I'm doing, is rolling it slightly bigger than
0:25:16 > 0:25:20the base of the flan tin and I want it very, very thin.
0:25:21 > 0:25:25I can see the black base coming through.
0:25:25 > 0:25:29And if it cracks a bit, this sweet crust is very easy to patch up.
0:25:30 > 0:25:33Now, pull that in all the way round.
0:25:35 > 0:25:38So, I'm going to put that into the base.
0:25:39 > 0:25:45Then just peel it back like that all the way round
0:25:45 > 0:25:51and then press it into each of the indentations.
0:25:53 > 0:25:55Remove any excess pastry,
0:25:55 > 0:25:58then it's back into the fridge for 15 minutes.
0:26:01 > 0:26:05Then having pricked the base, put a sheet of baking foil over
0:26:05 > 0:26:06the pastry.
0:26:06 > 0:26:09Then, to weight it down, most people use beans.
0:26:09 > 0:26:10I don't have baking beans,
0:26:10 > 0:26:13I have the same lot of pasta I've had for a long time.
0:26:13 > 0:26:20Cover the base evenly, then place in the oven at 180 fan to blind bake.
0:26:20 > 0:26:23Baking the pastry like this will ensure that it's cooked through
0:26:23 > 0:26:24and there is no soggy bottom.
0:26:26 > 0:26:30After 10 minutes, remove the foil and return the pastry to the oven
0:26:30 > 0:26:33and bake for a further five minutes to dry out.
0:26:33 > 0:26:37For the fondant, add 150g of plain chocolate
0:26:37 > 0:26:41to 100g of butter.
0:26:41 > 0:26:43Already, it's beginning to melt.
0:26:43 > 0:26:47If you have a fierce heat, it'll lose its shine
0:26:47 > 0:26:49and even could separate.
0:26:49 > 0:26:51There it is. Beautiful shine.
0:26:52 > 0:26:56Remove from the heat and add 75g of plain flour
0:26:56 > 0:27:00and 150g of golden caster sugar.
0:27:00 > 0:27:02Then beat in six eggs.
0:27:05 > 0:27:10You add the eggs one at a time, so each time it mixes in thoroughly.
0:27:10 > 0:27:14If you put all the egg in at once, you'll find you get a lot
0:27:14 > 0:27:19of sloppy mixture and it'll most likely go over the side of the pan.
0:27:19 > 0:27:22Once the mixture is combined, pour it into the pastry case.
0:27:24 > 0:27:27And then bake in the oven at 180 fan.
0:27:30 > 0:27:33After just 10 minutes, it'll be ready.
0:27:33 > 0:27:36Now, it should have a little wobble in the middle
0:27:36 > 0:27:39and then on cooling, that will become firm.
0:27:39 > 0:27:40So let's see.
0:27:40 > 0:27:43Can you see, a little bit wobbly in the centre
0:27:43 > 0:27:46but that will just firm up but still be soft.
0:27:47 > 0:27:51Finish off with a dusting of icing sugar and it's ready to serve.
0:27:53 > 0:27:54So, there you have it.
0:27:54 > 0:27:57My collection of dishes to serve for a dinner party.
0:27:57 > 0:28:00I hope that you'll try these recipes the next time you
0:28:00 > 0:28:02invite your friends and family to come around.
0:28:04 > 0:28:06Next time, I'm cooking Sunday lunch.
0:28:06 > 0:28:11Slow roast lamb with rosemary and paprika rub and a simple but
0:28:11 > 0:28:16stunning plum marzipan tarte Tatin, dishes the whole family can enjoy.