0:00:02 > 0:00:05'I'm Mary Berry and in this series, I'm sharing with you my very
0:00:05 > 0:00:06'favourite recipes,
0:00:06 > 0:00:10'the sort of things I cook at home for my family and friends.'
0:00:10 > 0:00:13I've been teaching cooking now for 40 years
0:00:13 > 0:00:17and what I know is that people want straightforward recipes,
0:00:17 > 0:00:20few ingredients and meals that they can make in advance.
0:00:21 > 0:00:26'I'm giving you ideas for afternoon tea, buffets, kitchen suppers,
0:00:26 > 0:00:29'posh dinners and summer parties.
0:00:29 > 0:00:32'But now, it's my favourite meal of the week - Sunday lunch.
0:00:37 > 0:00:41'Sunday lunch has always been a big thing in our family.'
0:00:41 > 0:00:45Even during the War, my mother used to make something out of nothing
0:00:45 > 0:00:47and make it special on Sunday.
0:00:47 > 0:00:51'And today, I'm still keen on Sunday lunch.
0:00:51 > 0:00:55'It's a great excuse to get everybody round the table.'
0:00:55 > 0:00:59For my Sunday lunch menu, I'll be cooking a family favourite -
0:00:59 > 0:01:03slow roast shoulder of lamb, a potato and fennel gratin -
0:01:03 > 0:01:07a welcome alternative to just boiled vegetables -
0:01:07 > 0:01:09a classic fish pie, for a change,
0:01:09 > 0:01:13and for pudding, a plum and marzipan tarte tatin.
0:01:13 > 0:01:17But to start, the roast lamb with rosemary and paprika rub.
0:01:22 > 0:01:24Oh, I love the smell of rosemary!
0:01:24 > 0:01:26And it's so easy to grow, being a perennial.
0:01:27 > 0:01:32So I'm going to take the spikes off the stem. And it's quite easy,
0:01:32 > 0:01:35with rosemary, if you just go against the grain.
0:01:35 > 0:01:37And you've got all the little spikes off.
0:01:37 > 0:01:41Now, that stick is very useful when you're doing barbecuing
0:01:41 > 0:01:44because you can thread your meat and things on it
0:01:44 > 0:01:48and it gives such a lovely aroma and flavour.
0:01:48 > 0:01:50'For the rub, chop the rosemary
0:01:50 > 0:01:53'until you have about three tablespoons
0:01:53 > 0:01:56'and then add a teaspoonful of paprika.
0:01:56 > 0:01:59'This spice is used widely in the Middle East.
0:01:59 > 0:02:00'The flavour is not overpowering
0:02:00 > 0:02:03'and it will add a rich colour to the cooked meat.'
0:02:05 > 0:02:08Then to combine it all together, just some olive oil.
0:02:08 > 0:02:10It needn't be an expensive olive oil.
0:02:10 > 0:02:12You could just use, perhaps, the sunflower oil.
0:02:12 > 0:02:15Just two or three tablespoons.
0:02:15 > 0:02:18I'm going to mix that together with some pepper and salt.
0:02:18 > 0:02:22And I'm going to rub that all over, which will add to the flavour.
0:02:22 > 0:02:25So just put it in your hand, start to rub it in.
0:02:26 > 0:02:30When I was young, Mum always used to have roast lamb
0:02:30 > 0:02:34because it was a good price and it was absolutely scrummy.
0:02:34 > 0:02:37And she used to buy the lamb on a Tuesday, I remember,
0:02:37 > 0:02:40and she would leave it to mature in the fridge.
0:02:40 > 0:02:43And I think that's quite a good idea, to buy it a bit ahead
0:02:43 > 0:02:46and let it go on to mature cos some butchers don't
0:02:46 > 0:02:49hang their meat as long as they used to.
0:02:49 > 0:02:52So there it is. I'm just going to put that to one side.
0:02:53 > 0:02:57'I like to roast the lamb on a bed of sliced onions, which will help
0:02:57 > 0:02:59'to make a generous jug of gravy.'
0:03:02 > 0:03:05Some people are very put off by the thought of Sunday lunch
0:03:05 > 0:03:06because of all the timing.
0:03:06 > 0:03:09That's why I think that a slow roast is such a good idea
0:03:09 > 0:03:12cos you can get it on early and get on with all the other
0:03:12 > 0:03:15things that you want to do on a Sunday morning.
0:03:15 > 0:03:17And you don't have to watch it all the time
0:03:17 > 0:03:20because it's very unlikely that it will be overcooked.
0:03:20 > 0:03:22It's cooked at such a low temperature,
0:03:22 > 0:03:25so there's no excuse for not making Sunday roast
0:03:25 > 0:03:30and getting everybody together for that big meal on a special day.
0:03:30 > 0:03:33'The sliced onions go into a roasting dish
0:03:33 > 0:03:35'and the lamb sits on top.
0:03:38 > 0:03:42'Then pour over two pints of stock made from a cube.
0:03:42 > 0:03:44'You need enough to cover the onions.'
0:03:48 > 0:03:51Now I'm going to put that in a hot oven, just to brown it.
0:03:52 > 0:03:57'After 30 minutes at 200 degrees fan, cover the joint with foil,
0:03:57 > 0:04:01'lower the temperature to 140 and cook for 3-4 hours.'
0:04:01 > 0:04:05And all those juices, at the end, will be wonderful for my gravy.
0:04:13 > 0:04:17'Lamb loves mint sauce and I like to make mine from fresh mint.
0:04:18 > 0:04:22'You can buy it but it's so easy to grow at home.
0:04:22 > 0:04:25'Even a single plant on a window box will provide a ready supply
0:04:25 > 0:04:28'throughout the summer. There are many varieties
0:04:28 > 0:04:31'but apple mint is my favourite for mint sauce.'
0:04:35 > 0:04:38You know, we're the only country that has mint sauce with lamb.
0:04:38 > 0:04:42The French, who often serve lamb, think it's horrible!
0:04:42 > 0:04:47But I can't eat roast lamb without mint sauce. It's an essential.
0:04:48 > 0:04:52So just take the mint leaves off the stalk.
0:04:52 > 0:04:54If you're buying mint, you'll find that you can actually chop
0:04:54 > 0:04:57the stalks as well because they're so soft.
0:04:57 > 0:05:00But these, you certainly couldn't. They'd be as tough as old boots!
0:05:00 > 0:05:02But I keep all those stalks
0:05:02 > 0:05:05and they'll be lovely to put in new potatoes
0:05:05 > 0:05:09when you're boiling them and you get that wonderful, minty flavour.
0:05:10 > 0:05:12So just go across the grain to start with.
0:05:15 > 0:05:17Mint really is one of my favourite herbs.
0:05:17 > 0:05:20Good job, too, cos there's so much of it in the garden!
0:05:20 > 0:05:24The young leaves, I often just chop into about six
0:05:24 > 0:05:30and put in a salad, so don't always think of it as just mint sauce.
0:05:30 > 0:05:34'With the leaves chopped, pour equal amounts of white wine vinegar
0:05:34 > 0:05:36'and golden syrup into a bowl.'
0:05:38 > 0:05:43Maybe golden syrup is new to you but it mixes really very easily
0:05:43 > 0:05:47and you don't have to go to all that bother of dissolving the sugar.
0:05:47 > 0:05:51'Next, add the mint leaves and mash them into the liquid, adding
0:05:51 > 0:05:55'more vinegar and syrup until you get a nice sauce consistency.'
0:05:56 > 0:05:58It's so easy to adjust it.
0:05:58 > 0:06:03Just remember that you need equal vinegar to golden syrup.
0:06:03 > 0:06:07So that's the mint sauce made. Into the sauce boat.
0:06:08 > 0:06:10Now, you can do this early in the day.
0:06:10 > 0:06:14It gives it time for the mint leaves to soften.
0:06:14 > 0:06:17And also, you'll get a little bit of extra liquid.
0:06:17 > 0:06:20You can even make it the day before
0:06:20 > 0:06:22and it gives you that feeling you're organised
0:06:22 > 0:06:23and everything's ready.
0:06:27 > 0:06:31'After four hours in the oven, the lamb should be really tender
0:06:31 > 0:06:34'and the kitchen will smell amazing.'
0:06:37 > 0:06:40I'm dying to have a good pick at it. It is really lovely!
0:06:42 > 0:06:46Then in the bottom of the pan here, we've got all those lovely
0:06:46 > 0:06:48onions that are, by now, are an absolute mush.
0:06:48 > 0:06:52All the flavour has gone into the juices from the meat.
0:06:52 > 0:06:55So I'm going to sieve that into my jug here.
0:06:57 > 0:06:58And it's a glorious colour.
0:06:58 > 0:07:02That's because we gave it a good browning before we lowered
0:07:02 > 0:07:03the oven temperature.
0:07:06 > 0:07:10'A layer of fat will start to form at the top of the stock.
0:07:10 > 0:07:13'Take two tablespoons to make a roux to thicken the gravy.
0:07:15 > 0:07:17'Remove the rest of the fat,
0:07:17 > 0:07:21'then add hot water to the stock to make it up to a pint.
0:07:21 > 0:07:25'The rule of thumb for a roux is to add equal amounts of flour to
0:07:25 > 0:07:28'fat, so that's two tablespoons.'
0:07:28 > 0:07:30So just cook that out for a few moments.
0:07:30 > 0:07:34Do you know, when you're making gravy or a sauce, it's always a help
0:07:34 > 0:07:36to have the liquid hot?
0:07:36 > 0:07:39If it's hot, it goes into the flour far quicker.
0:07:40 > 0:07:43It's important to do it slowly at first
0:07:43 > 0:07:45and then we'll get a lovely smooth gravy.
0:07:45 > 0:07:47And it's going to sizzle, so watch out.
0:07:52 > 0:07:57Give that a good stir and it should thicken at this stage.
0:07:57 > 0:07:59'Add the stock a little at a time,
0:07:59 > 0:08:01'making sure it's completely mixed in
0:08:01 > 0:08:04'and smooth before adding any more.
0:08:04 > 0:08:07'Continue until all the liquid has been incorporated.'
0:08:07 > 0:08:09Now, gravy's a very personal thing.
0:08:09 > 0:08:12It really depends where you come from.
0:08:12 > 0:08:15When Mum used to make gravy, she often used to add
0:08:15 > 0:08:16a dash of gravy browning.
0:08:16 > 0:08:20But she said that HER mother used to take a spoon
0:08:20 > 0:08:22and she used to put sugar in there
0:08:22 > 0:08:27and she would hold it over the open fire and it would make a caramel.
0:08:27 > 0:08:31And then she would take the spoon and stir it into the gravy
0:08:31 > 0:08:34and the moisture of the gravy would take that lovely dark brown colour.
0:08:36 > 0:08:38So things were different in those days.
0:08:39 > 0:08:44So that looks just about right. Very important to taste it.
0:08:48 > 0:08:51Do you know what's missing? It's something a little bit sweet,
0:08:51 > 0:08:52even though there were onions in it.
0:08:52 > 0:08:55I think it needs a dash of redcurrant jelly.
0:08:56 > 0:09:00'A teaspoonful of redcurrant jelly will give the gravy a lift,
0:09:00 > 0:09:02'adding a little sweetness to the flavour.'
0:09:07 > 0:09:09That's just made all the difference.
0:09:09 > 0:09:12Remember that tip - redcurrant jelly.
0:09:12 > 0:09:15'Gravy is an essential part of our Sunday lunch.
0:09:15 > 0:09:17'The roast wouldn't be complete without it.'
0:09:20 > 0:09:24Now, as you can see, it's lots of little pieces but oh, so tender!
0:09:24 > 0:09:27And the crispy, crispy skin!
0:09:27 > 0:09:29Now, time for me to pinch some.
0:09:32 > 0:09:34Nobody's looking, are they?
0:09:37 > 0:09:42Mm! It's a little but spicy with that paprika. And the rosemary's
0:09:42 > 0:09:46come through because some of that rosemary got into all those juices.
0:09:46 > 0:09:48It's a great family roast.
0:09:54 > 0:09:58'Roast beef is a favourite Sunday lunch with my family
0:09:58 > 0:10:00'and I think it's my Yorkshire puddings that have something
0:10:00 > 0:10:01'to do with it.'
0:10:06 > 0:10:09I've made a few Yorkshire puddings in my time and I think mine
0:10:09 > 0:10:11are the best.
0:10:11 > 0:10:14I'll show you how you can make them ahead and then reheat them.
0:10:14 > 0:10:18Doesn't sound too good but it really works.
0:10:18 > 0:10:21'Take a Yorkshire pudding tray and pour a splash of oil into each cup.
0:10:21 > 0:10:24'Use one that doesn't have too much flavour.'
0:10:24 > 0:10:27This must go in the oven
0:10:27 > 0:10:30fairly near the top to get absolutely piping hot.
0:10:32 > 0:10:36'For the batter, you need 225 mil of milk,
0:10:36 > 0:10:39'100 grammes of plain flour, pinch of salt,
0:10:39 > 0:10:42'then crack in three eggs.'
0:10:42 > 0:10:47And at this stage, I find it best to just put a splash of the milk in.
0:10:47 > 0:10:49It makes it easier to work.
0:10:50 > 0:10:54'When the mixture is smooth, whisk in the rest of the milk then
0:10:54 > 0:10:56'transfer to a jug.
0:10:56 > 0:10:59'By now, the oil in the oven will be really hot
0:10:59 > 0:11:00'and ready for the batter.'
0:11:02 > 0:11:05And if the phone goes at this stage, it can wait,
0:11:05 > 0:11:06or the front door bell.
0:11:06 > 0:11:09It is important to do it very, very quickly.
0:11:12 > 0:11:14You have to hear that sizzle.
0:11:14 > 0:11:16That's an essential part, so
0:11:16 > 0:11:20when that batter goes in, it gets a shock and it's ready to rise up.
0:11:24 > 0:11:27'Put the puddings in the oven for about 20 minutes at 200
0:11:27 > 0:11:30'degrees fan, keeping an eye on them
0:11:30 > 0:11:33'to make sure they don't go any darker than pale brown.'
0:11:39 > 0:11:41Really puffed up, well risen.
0:11:43 > 0:11:44Shut the door again.
0:11:46 > 0:11:49'If you're not going to eat them straightaway, pop them
0:11:49 > 0:11:51'onto a tray to cool.
0:11:51 > 0:11:54'They'll go a little soft but when you're ready to serve, a few
0:11:54 > 0:11:59'minutes back in the oven and the Yorkshires will crisp up perfectly.'
0:11:59 > 0:12:02If I was having them for lunch in a few hours' time,
0:12:02 > 0:12:08I know that Thomas, my son, would walk past and if he saw them,
0:12:08 > 0:12:11he would look around and just taste one.
0:12:11 > 0:12:16So I would put those in a cupboard, away from the family!
0:12:16 > 0:12:19I've always thought of Yorkshire pudding as popular accompaniment
0:12:19 > 0:12:23to a Sunday roast but in the county that gave the pud its name,
0:12:23 > 0:12:29some people consider it too good to be just an occasional side dish.
0:12:29 > 0:12:32I've come to a pub on the Yorkshire Moors where the customers are
0:12:32 > 0:12:37being served Yorkshire pudding as a starter, main and even a dessert.
0:12:37 > 0:12:42The man behind this intriguing menu, head chef Mark Parkinson,
0:12:42 > 0:12:45is serving a dessert of rhubarb and custard Yorkshire pud.
0:12:46 > 0:12:50So this is a very different rhubarb and custard!
0:12:50 > 0:12:52- So tell me how to make it. - Basically, we're
0:12:52 > 0:12:56going to paint it round the sides, on the top, with the apricot jam.
0:12:56 > 0:12:57Right.
0:12:57 > 0:13:00So the batter that you made for this, what was different about it?
0:13:00 > 0:13:03Exactly the same but what we do is take out the salt,
0:13:03 > 0:13:05we take out the pepper and we've added vanilla pod.
0:13:05 > 0:13:08- Just to give that extra flavour? - Just to give that extra flavour.
0:13:08 > 0:13:10And that is just crushed biscuits?
0:13:10 > 0:13:13Yup. And the next one is your creme patissiere.
0:13:13 > 0:13:16- A good spoonful of that. - Right. So that's the custard part?
0:13:16 > 0:13:18That next one is your poached Yorkshire rhubarb.
0:13:18 > 0:13:21Now, this is a very good colour you've got it.
0:13:21 > 0:13:24When you usually cook rhubarb, it goes into a green colour.
0:13:24 > 0:13:26But a little bit of grenadine in there
0:13:26 > 0:13:28and you get a lovely pink tinge.
0:13:28 > 0:13:30- And what's next? - Next one is your crumble.
0:13:30 > 0:13:34Right. And that is a bit like shortbread, all broken up?
0:13:34 > 0:13:35It is, yes.
0:13:36 > 0:13:39The pudding is served on a pool of warm custard.
0:13:39 > 0:13:40It's a stunning-looking dish
0:13:40 > 0:13:43but Mark has one final surprise ingredient.
0:13:44 > 0:13:48- That's it?- And then, just as a childhood memory, popping candy.
0:13:48 > 0:13:50- Do we have to have that?- Yeah.- OK.
0:13:50 > 0:13:53It's a bit childish but that looks very professional
0:13:53 > 0:13:55and I think they'll be chuffed to bits with that.
0:14:03 > 0:14:06Having a Yorkshire pudding that tastes like a dessert
0:14:06 > 0:14:08as opposed to a, you know, a savoury thing is beautiful.
0:14:08 > 0:14:11I don't even like rhubarb.
0:14:11 > 0:14:13And I've eaten it all!
0:14:13 > 0:14:16The way in which the creme Anglaise contrasted with the warm custard
0:14:16 > 0:14:18on the outside was absolutely beautiful.
0:14:18 > 0:14:19Really well thought through.
0:14:19 > 0:14:21It's just strange to think you're
0:14:21 > 0:14:24eating a Yorkshire pudding because it was so sweet and especially
0:14:24 > 0:14:26when you've got this explosion of popping candy in your mouth.
0:14:26 > 0:14:29- You're quite excited about it, aren't you?- I loved it!
0:14:29 > 0:14:31Do you know why, Mary? Because before I even tucked into it,
0:14:31 > 0:14:34I could just hear it and it was, like, saying "Eat me, eat me!"
0:14:36 > 0:14:40Well, everybody's raved about the pudding. So now it's my treat.
0:14:41 > 0:14:44I'm going to make quite sure I get a little bit of everything.
0:14:44 > 0:14:49So I've got the Yorkshire, there's a lovely bit of pink rhubarb,
0:14:49 > 0:14:50some of the crumble.
0:14:52 > 0:14:54And I'll have a bit of that sprinkle on the top that's going to
0:14:54 > 0:14:55make me jump.
0:15:02 > 0:15:05Inside my mouth, it's alive, it's spitting.
0:15:06 > 0:15:08It is absolutely scrummy.
0:15:20 > 0:15:23'I'm a great believer in simple food that makes life
0:15:23 > 0:15:25'easier in the kitchen.
0:15:26 > 0:15:30'My next recipe, a fennel and potato gratin, allows you to bake all
0:15:30 > 0:15:33'the vegetables in one dish, all at the same time.'
0:15:35 > 0:15:37So I've got three bulbs of fennel.
0:15:37 > 0:15:41I'm very fond of fennel and once it's cooked, you rather lose that
0:15:41 > 0:15:45aniseedy flavour and you just get a nice crunch and a good flavour.
0:15:45 > 0:15:46It's well worth trying.
0:15:48 > 0:15:51'Remove the feathery tops from the fennel.
0:15:51 > 0:15:55'Cut each bulb in half lengthways then slice into thirds again.
0:15:59 > 0:16:03'Next, chop three onions roughly the same size as the fennel to
0:16:03 > 0:16:05'ensure that they cook evenly.'
0:16:07 > 0:16:09It's important,
0:16:09 > 0:16:12when cutting up the onions, to leave the root on the bottom.
0:16:12 > 0:16:14You see, this is holding together here.
0:16:14 > 0:16:18If you cut that root off, it all falls apart.
0:16:18 > 0:16:22Now I'm going to par-cook the fennel and the onion.
0:16:22 > 0:16:26If you roast it on its own, it never becomes tender. It becomes stringy.
0:16:29 > 0:16:32'Bring the fennel and onion to the boil in salted water for five
0:16:32 > 0:16:33'minutes.
0:16:33 > 0:16:37'In the meantime, chop three large potatoes into wedges then
0:16:37 > 0:16:38'add to the pan
0:16:38 > 0:16:41'and allow to simmer for a further five minutes.
0:16:45 > 0:16:48'Once the time is up and the vegetables have been drained,
0:16:48 > 0:16:52'return the pan to the hob, add 50 grammes of butter
0:16:52 > 0:16:55'and two cloves of crushed garlic.
0:16:55 > 0:16:56'As soon as the butter's melted,
0:16:56 > 0:17:00'return the vegetables to the pan and season with salt and pepper.'
0:17:02 > 0:17:06And then just gently turn that in all that lovely butter
0:17:06 > 0:17:11and the garlic, just until it's really coated with the butter.
0:17:12 > 0:17:15'Tip the mixture into a greased oven dish,
0:17:15 > 0:17:18'level it out and grate over some Parmesan.'
0:17:18 > 0:17:24And that will melt in the oven and give a lovely crust on the top.
0:17:24 > 0:17:27You can do all this ahead,
0:17:27 > 0:17:31the day before, if you like, or earlier in the day and let it get
0:17:31 > 0:17:35stone cold and then cover it with clingfilm and put it in the fridge.
0:17:35 > 0:17:39Then into a hot oven and you've got your veggies sorted.
0:17:39 > 0:17:46'The gratin needs about 30 minutes at 180 degrees fan.
0:17:46 > 0:17:48'If you've chilled it overnight, it'll take an extra five or
0:17:48 > 0:17:49'ten minutes.'
0:17:56 > 0:18:00Oh! That looks so crunchy and delicious.
0:18:00 > 0:18:02A great alternative to just roast potatoes.
0:18:07 > 0:18:10'If your family gathers for Sunday lunch as often as mine,
0:18:10 > 0:18:13'you might not wish to cook a roast every time.
0:18:13 > 0:18:17'A reliable and popular alternative is my three fish pie with
0:18:17 > 0:18:19'a leek and wine sauce.
0:18:19 > 0:18:23'I've been making it in the same way for over 40 years.'
0:18:24 > 0:18:28I've got a selection of fish here. I've got some fresh haddock,
0:18:28 > 0:18:32some smoked haddock and some fresh salmon.
0:18:32 > 0:18:35The total weight is about 750 grammes.
0:18:36 > 0:18:39And just cut it into pieces that you can get on a fork
0:18:39 > 0:18:41and it's one mouthful.
0:18:42 > 0:18:46If you cut it too small, it'll all go into a mush in the sauce
0:18:46 > 0:18:49and you won't be able to taste the individual pieces of fish.
0:18:52 > 0:18:56'For the sauce, start by chopping two leeks.
0:18:56 > 0:19:00'They form an excellent base with a mild onion taste that
0:19:00 > 0:19:03'compliments the delicate flavour of the fish.
0:19:03 > 0:19:06'Melt a knob of butter in a pan, add the leeks, giving them
0:19:06 > 0:19:09'a good stir until well coated.'
0:19:09 > 0:19:12You want to cook these slowly, gently,
0:19:12 > 0:19:13until they're beautifully soft.
0:19:13 > 0:19:18If you rush it, they're apt to burn and they don't keep their flavour.
0:19:18 > 0:19:21So at this stage, I'm going to put the lid on and I'm just going to
0:19:21 > 0:19:26let them sort of saute in their own juice until they're lovely and soft.
0:19:26 > 0:19:28And that will take ten or 15 minutes.
0:19:29 > 0:19:31'Next, make the white sauce.
0:19:31 > 0:19:36'Combine 75 grammes of plain flour with 150 mil of white wine.
0:19:37 > 0:19:39'And whisk until smooth.
0:19:41 > 0:19:45'Once the leeks are cooked, pour in a pint of milk,
0:19:45 > 0:19:48'bring to the boil, then stir in the flour mixture.'
0:19:51 > 0:19:54So that's a lovely consistency now. It's had a good boil to
0:19:54 > 0:19:57drive off the excess alcohol. Now, if you don't want to put white
0:19:57 > 0:20:00wine in, just replace the white wine with more milk.
0:20:02 > 0:20:06'Now roughly chop a good handful of parsley.'
0:20:06 > 0:20:09Now, when you want to keep parsley fresh,
0:20:09 > 0:20:14take your bunch of parsley, plonk it in a mug then bag over the top
0:20:14 > 0:20:15and you can put it in the fridge.
0:20:15 > 0:20:19It'll keep for a couple of weeks. So there's the parsley.
0:20:20 > 0:20:22Then I'm going to add the fish.
0:20:24 > 0:20:28'Cook the fish for two or three minutes over a gentle heat
0:20:28 > 0:20:31'so that it holds its shape and doesn't turn to a mush.
0:20:33 > 0:20:36'Transfer the mixture into a buttered oven dish,
0:20:36 > 0:20:40'arrange six hard-boiled eggs on top, cut into quarters.'
0:20:40 > 0:20:43And I'll just push these down into the sauce.
0:20:45 > 0:20:48You could make this fish pie a couple of days ahead,
0:20:48 > 0:20:52providing you've got really fresh fish and keep it in the fridge.
0:20:52 > 0:20:55If you're going to freeze it, leave out the hard-boiled egg
0:20:55 > 0:20:59because eggs get very leathery once they've been frozen.
0:20:59 > 0:21:02'Once you've finished placing the eggs,
0:21:02 > 0:21:05'leave the mixture to cool completely.
0:21:05 > 0:21:07'Meanwhile, make some mash for the topping.'
0:21:09 > 0:21:12I'm going to spread that all over the top.
0:21:12 > 0:21:15First of all, that must be really, really cold.
0:21:15 > 0:21:17And let me feel that. That's quite cold.
0:21:17 > 0:21:22If it's hot, as soon as you get the mashed potato on top, it just
0:21:22 > 0:21:27mixes in with the sauce and it's infuriating! So take the mash
0:21:27 > 0:21:30and put it in blobs on top and then spread it.
0:21:32 > 0:21:37All the little ridges get crisp and that's what fish pie's all about.
0:21:37 > 0:21:41And I just want it fairly sort of rough and informal.
0:21:41 > 0:21:45'Finish the pie off with a good sprinkling of cheese.
0:21:45 > 0:21:48'I like Gruyere but Cheddar works well, too.
0:21:49 > 0:21:55'Then pop it in the oven at 180 degrees fan and after about 30
0:21:55 > 0:21:58'minutes, once the top has turned to a glorious golden colour,
0:21:58 > 0:21:59'it's ready.'
0:22:02 > 0:22:05The smell is enough. Oh, it's lovely!
0:22:05 > 0:22:07I'm going to boldly take a piece out for myself.
0:22:12 > 0:22:15So let's have a taste.
0:22:20 > 0:22:24And even though that bit was salmon, I can taste
0:22:24 > 0:22:28a hint of the smokiness of the smoked haddock.
0:22:28 > 0:22:30I think that's an absolute winner.
0:22:34 > 0:22:37I don't think Sunday lunch is complete without a proper
0:22:37 > 0:22:40pudding but it doesn't have to take ages to make.
0:22:40 > 0:22:43My plum and marzipan tarte is so simple -
0:22:43 > 0:22:46only 15 minutes to prepare.
0:22:46 > 0:22:49It's a sort of variation on tarte tatin
0:22:49 > 0:22:52and instead of apples, I'm going to use plums.
0:22:52 > 0:22:57You don't need to peel the plums and they want to be slightly under-ripe.
0:22:57 > 0:23:01If they're overripe, you'll get too much juice.
0:23:01 > 0:23:06I've got nine plums which fit neatly into the base
0:23:06 > 0:23:07of an eight-inch tin.
0:23:07 > 0:23:10And the tin wants to have a bit of depth to it
0:23:10 > 0:23:14because if it's too shallow, it'll bubble over the top.
0:23:14 > 0:23:18'This is an upside-down pudding, so the bottom layer, as you prepare
0:23:18 > 0:23:22'it, becomes the top layer when you bravely flip it over at the end.
0:23:22 > 0:23:26'Start with 75 grammes of light Muscovado sugar.'
0:23:27 > 0:23:30And that's what gives the lovely caramel topping.
0:23:30 > 0:23:34No need to make a proper caramel as you would have to do
0:23:34 > 0:23:39if you were doing the classic tarte tatin with apples.
0:23:39 > 0:23:41This is my quick version
0:23:41 > 0:23:44cos on Sunday morning, I would make this
0:23:44 > 0:23:47and you haven't got an awful lot of time.
0:23:47 > 0:23:49And then the plums.
0:23:49 > 0:23:52I find it best to start from the outside and squeeze them
0:23:52 > 0:23:53up quite tight.
0:23:54 > 0:23:57I remember the very first upside-down pudding I did was
0:23:57 > 0:24:02at college and it was a pineapple upside-down and we put a cherry
0:24:02 > 0:24:07in the middle. And we thought it was the bee's knees when it came out!
0:24:07 > 0:24:10I think I might get another one in there. We'll see.
0:24:10 > 0:24:12They've got to be tightly done together.
0:24:12 > 0:24:16They just have to be persuaded and given the push.
0:24:16 > 0:24:20'The next step is to roll out 100 grammes of marzipan into a thin,
0:24:20 > 0:24:23'round layer, making sure it's slightly smaller
0:24:23 > 0:24:25'than your solid cake tin.
0:24:25 > 0:24:27'Now for the pastry.
0:24:27 > 0:24:31'For this tarte, I use puff and I think ready-made is just fine.
0:24:31 > 0:24:35'Its buttery crispness is a wonderful contrast to those squidgy
0:24:35 > 0:24:37'soft plums.
0:24:37 > 0:24:40'Cut a circle slightly larger than the tin,
0:24:40 > 0:24:45'then place it over the marzipan, pushing the edges down.'
0:24:45 > 0:24:48And then, for ventilation, to get that steam through,
0:24:48 > 0:24:51just put a cross in the middle there.
0:24:51 > 0:24:54Now that's ready for the oven.
0:24:54 > 0:24:57'Bake the tarte at 200 degrees fan on the top
0:24:57 > 0:25:00'shelf for about 25 minutes,
0:25:00 > 0:25:02'until the pastry is crisp and golden brown.'
0:25:08 > 0:25:10That looks pretty good to me.
0:25:10 > 0:25:15A lovely, crisp top and the juice just coming out round the side.
0:25:15 > 0:25:19Now, it's important, when you come to turn it out, that you have a
0:25:19 > 0:25:22plate that's got a bit of a lip because all those
0:25:22 > 0:25:26juices are going to tip and run round the outside, so a flat
0:25:26 > 0:25:30plate, it'll be all over the table and perhaps on the tablecloth, too.
0:25:30 > 0:25:31So just put it on top like that.
0:25:33 > 0:25:35Have a little prayer for me.
0:25:38 > 0:25:39One, two, three.
0:25:42 > 0:25:46Now, this is the part I like. Bit of excitement!
0:25:46 > 0:25:47Hope it holds together.
0:25:50 > 0:25:53Just look at that.
0:25:53 > 0:25:55I think we need a dollop of cream with that
0:25:55 > 0:25:59and I know Sarah, my daughter-in-law, would love custard.
0:25:59 > 0:26:03If you've never made an upside-down pud before, this rich plum
0:26:03 > 0:26:07and marzipan tarte tatin is a great way to start.
0:26:07 > 0:26:10A lighter alternative for Sunday lunch is my colourful
0:26:10 > 0:26:11and exotic fruit salad.
0:26:13 > 0:26:16Right. I'm going to start with the melon.
0:26:16 > 0:26:20I've chosen fruits that do not discolour when you leave them.
0:26:20 > 0:26:27If I put peaches in here, or apricots or apple or pear, they all
0:26:27 > 0:26:31oxidise. That means they go brown and the appearance looks horrible.
0:26:31 > 0:26:36I don't like fruit salad that you make in tiny, tiny pieces.
0:26:36 > 0:26:40It reminds me of those little cans of fruit salad.
0:26:40 > 0:26:44I like really decent-sized chunks that you can just eat in one
0:26:44 > 0:26:45mouthful.
0:26:46 > 0:26:51'Along with the melon, add two mangoes, a papaya
0:26:51 > 0:26:54'and the segments of an orange cut away from the membrane.
0:26:56 > 0:27:00'Then scoop out the insides of four passion fruits.'
0:27:00 > 0:27:03And remember, the seeds are part of its charm.
0:27:03 > 0:27:05There's no need to sieve it.
0:27:05 > 0:27:07Some people sieve it just to get the juice.
0:27:09 > 0:27:12That's it. Mix it well.
0:27:12 > 0:27:16If you want more juice, don't add sugar to it. You could add
0:27:16 > 0:27:21freshly-squeezed orange juice or the sort you have in a breakfast carton.
0:27:21 > 0:27:24So that's all mixed. That will not discolour.
0:27:24 > 0:27:27It'll be just as good in 12 hours' time.
0:27:27 > 0:27:31'Cover the bowl with clingfilm and place in the fridge.
0:27:31 > 0:27:34'To serve, add a few fresh raspberries,
0:27:34 > 0:27:37'which are too fragile to mix in any earlier.
0:27:37 > 0:27:39'And your fruit salad is ready to serve.
0:27:42 > 0:27:46'All that's left now is to sit down with the family.
0:27:46 > 0:27:49'I've shown you my favourite Sunday lunch recipes, all of them
0:27:49 > 0:27:53'dishes that anyone can make and everyone will enjoy.
0:27:53 > 0:27:56'And I hope this inspires you to invite your family
0:27:56 > 0:27:58'and friends round next Sunday.
0:28:00 > 0:28:02'Next time, I'm cooking for a crowd.
0:28:02 > 0:28:06'I'll show you how to make salmon en croute with roasted vegetables
0:28:06 > 0:28:07'and pesto,
0:28:07 > 0:28:10'rich chocolate and orange panna cotta
0:28:10 > 0:28:13'and a meringue tranche topped with berries and cream.'