0:00:02 > 0:00:05'I'm Mary Berry, and I want to share with you my very favourite recipes -
0:00:05 > 0:00:08'the sort of food I cook at home for my family and friends.'
0:00:08 > 0:00:12When I started my career, we didn't have anything like
0:00:12 > 0:00:14the variety of ingredients we've got today.
0:00:14 > 0:00:16How times have changed!
0:00:16 > 0:00:20I'm giving you ideas for afternoon tea, posh dinners,
0:00:20 > 0:00:24Sunday lunches, celebration buffets and a summer party.
0:00:24 > 0:00:27But today, it's a weekday supper
0:00:27 > 0:00:28with a few close friends.
0:00:32 > 0:00:34I love weekday suppers -
0:00:34 > 0:00:38relaxed and informal food round the kitchen table.
0:00:38 > 0:00:41Food you can rustle up at short notice and is made for sharing.
0:00:44 > 0:00:46A hearty meal you can make in advance -
0:00:46 > 0:00:50cottage pie with a topping of dauphinoise potatoes.
0:00:50 > 0:00:54When time's really short, a penne pasta with Parma ham and mushrooms,
0:00:54 > 0:00:58which takes just 15 minutes to make from start to finish.
0:00:58 > 0:01:02A refreshing elderflower posset, using a home-made cordial.
0:01:02 > 0:01:05And my Mediterranean sharing platter,
0:01:05 > 0:01:09with a selection of dishes full of different textures and tastes.
0:01:09 > 0:01:13The first is a simple tomato and mozzarella salad.
0:01:13 > 0:01:15These little mozzarella pearls
0:01:15 > 0:01:18are very convenient, shaped to pick up on a fork.
0:01:20 > 0:01:23Then I've got these lovely vine tomatoes.
0:01:23 > 0:01:26First of all, I'm going to cut the tomatoes in half.
0:01:26 > 0:01:29I do this across the middle.
0:01:29 > 0:01:31This tomato salad makes you think of Italy.
0:01:31 > 0:01:36And I shall never forget, I walked from Siena to Florence -
0:01:36 > 0:01:38all that long hill before we got there -
0:01:38 > 0:01:41then you stand at the top and you look at Florence and you think,
0:01:41 > 0:01:44"The journey was well worthwhile. What a beautiful view."
0:01:44 > 0:01:47And that's just what I would like to have as I entered the town.
0:01:47 > 0:01:50A sit-down with a glass of red wine.
0:01:50 > 0:01:54When the tomatoes are halved, add an equal amount of mozzarella
0:01:54 > 0:01:58and splash over two tablespoons of extra-virgin olive oil
0:01:58 > 0:02:00and one of balsamic vinegar.
0:02:00 > 0:02:03Finally, chop up a handful of basil leaves.
0:02:03 > 0:02:06Wonderful basil smell!
0:02:06 > 0:02:09I keep changing which is my favourite herb.
0:02:09 > 0:02:12It's usually the one that I'm using at the time.
0:02:12 > 0:02:14Things don't have to be complicated.
0:02:14 > 0:02:18You can get this lovely, sort of Italian salad in no time.
0:02:18 > 0:02:20The colours go so well.
0:02:20 > 0:02:23And immediately you look at it, you think of Italy.
0:02:23 > 0:02:25Next, some breadsticks.
0:02:25 > 0:02:29Prepare a dough from 250g of seeded grain flour,
0:02:29 > 0:02:33a teaspoon each of salt, sugar and yeast,
0:02:33 > 0:02:35and two of olive oil.
0:02:35 > 0:02:36Then roll out on semolina.
0:02:36 > 0:02:40The reason why I'm rolling it out on semolina
0:02:40 > 0:02:44is because it gives a nice crunch to the outside.
0:02:44 > 0:02:48And this mixed-seeded flour I find very delicious
0:02:48 > 0:02:51and it gives a lovely texture to it.
0:02:51 > 0:02:54Cut the dough into centimetre strips,
0:02:54 > 0:02:56then roll out into pencil shapes.
0:02:58 > 0:03:00Next, dust a baking tray with semolina
0:03:00 > 0:03:03and place the breadsticks across.
0:03:03 > 0:03:06So I've only just mixed the dough at this stage,
0:03:06 > 0:03:08then I'm going to prove it.
0:03:08 > 0:03:10And that means the yeast will grow
0:03:10 > 0:03:14and they will puff up and become light.
0:03:14 > 0:03:16Sprinkle again with semolina,
0:03:16 > 0:03:19set aside to prove for around 20 minutes
0:03:19 > 0:03:23and start on the next dish - roasted vegetables.
0:03:23 > 0:03:25I've got a lovely Mediterranean selection here.
0:03:25 > 0:03:28Red onions, red peppers.
0:03:28 > 0:03:32I've got some aubergine, some courgettes and some garlic as well.
0:03:32 > 0:03:35With the vegetables all cut to the same size,
0:03:35 > 0:03:37to ensure they cook evenly,
0:03:37 > 0:03:40drizzle with olive oil, season with salt and pepper,
0:03:40 > 0:03:43then roast in the oven at 200 degrees fan.
0:03:44 > 0:03:47While that's happening, you can get on with the hummus.
0:03:48 > 0:03:52Pour two cans of chickpeas into a processor,
0:03:52 > 0:03:54along with the juice and rind of two lemons,
0:03:54 > 0:03:56one clove of crushed garlic,
0:03:56 > 0:03:59a good pinch of ground cumin and some olive oil.
0:03:59 > 0:04:04This is an occasion that you want to have real virgin olive oil.
0:04:04 > 0:04:07And you can tell by the colour - it's a lovely deep colour.
0:04:07 > 0:04:11I don't use virgin olive oil when there's heat applied to it,
0:04:11 > 0:04:13cos you lose that lovely flavour.
0:04:13 > 0:04:18Pour in five tablespoons of the oil and three of Greek yogurt,
0:04:18 > 0:04:19then blitz to a paste.
0:04:25 > 0:04:26Right, let's turn it into a bowl.
0:04:28 > 0:04:31You can do all sorts of varieties of hummus.
0:04:31 > 0:04:35A great favourite is putting a couple of dollops of pesto in it.
0:04:35 > 0:04:38And, of course, that gives it a different colour.
0:04:38 > 0:04:43If you like hot things, some finely chopped chilli is good in it -
0:04:43 > 0:04:46red chilli - and that would look appealing.
0:04:47 > 0:04:50After 20 minutes, remove the vegetables from the oven
0:04:50 > 0:04:53and add 200g of char-grilled artichoke hearts,
0:04:53 > 0:04:56which will only need a quick warming-up.
0:04:56 > 0:04:59And then on to those breadsticks.
0:04:59 > 0:05:02They have risen just to be, sort of, puffy
0:05:02 > 0:05:05and, as you touch them, they feel soft.
0:05:06 > 0:05:10Place the breadsticks on the top shelf with the vegetables below
0:05:10 > 0:05:13and cook for 10 minutes at 200 degrees fan.
0:05:15 > 0:05:16And now for the final dish.
0:05:18 > 0:05:24Roast 200g of blanched almonds in an oiled pan over a high heat.
0:05:24 > 0:05:28This is an occasion when you really have to watch.
0:05:28 > 0:05:33Almonds, like pine nuts, catch as easy as winky.
0:05:33 > 0:05:36Sprinkle over two teaspoons of sea salt
0:05:36 > 0:05:40and two tablespoons of finely chopped rosemary needles.
0:05:40 > 0:05:42Then, once the pan has cooled a little,
0:05:42 > 0:05:45half a teaspoon of smoked paprika.
0:05:45 > 0:05:47When the ten minutes is up,
0:05:47 > 0:05:50everything in the oven will be ready.
0:05:50 > 0:05:53The last job - a liberal splash of balsamic vinegar
0:05:53 > 0:05:54over the vegetables.
0:05:54 > 0:05:58And to serve, present the dishes together on a wooden board
0:05:58 > 0:06:01to show off the different textures and colours.
0:06:01 > 0:06:05This is a very modern style of eating and I absolutely love it.
0:06:05 > 0:06:08This is a vegetarian platter but, of course,
0:06:08 > 0:06:12you could add some Parma ham, you could add some smoked fish.
0:06:12 > 0:06:14But I think everybody would enjoy this.
0:06:14 > 0:06:16And doesn't it look colourful?
0:06:19 > 0:06:21When I set up home in the '50s,
0:06:21 > 0:06:24I cooked very traditional British food for supper.
0:06:24 > 0:06:27Nowadays, I'm much more adventurous.
0:06:27 > 0:06:30You might be surprised but a real favourite is curry.
0:06:30 > 0:06:33My lamb dhansak is perfect for a weekday supper.
0:06:33 > 0:06:37You can cook it in advance - so on the night just warm it up,
0:06:37 > 0:06:40boil the rice and you're ready to serve.
0:06:40 > 0:06:43So I've got some lovely lamb here.
0:06:43 > 0:06:45You can use either leg
0:06:45 > 0:06:47or you can use shoulder.
0:06:47 > 0:06:49Shoulder is a little bit more fatty but it is much cheaper.
0:06:51 > 0:06:55Start off by searing a kilo of lamb in a frying pan.
0:06:55 > 0:06:58Split it into two batches to make sure it browns properly.
0:06:58 > 0:07:00MEAT SIZZLES
0:07:00 > 0:07:04It makes an awful noise when you have it on high heat,
0:07:04 > 0:07:10but it does mean that it gets sealed and you get a lovely colour.
0:07:10 > 0:07:13Once both batches have browned, remove the meat,
0:07:13 > 0:07:18then finely chop two onions and leave on a low heat to soften.
0:07:18 > 0:07:20Meanwhile, chop four garlic cloves,
0:07:20 > 0:07:23slice two red chillies and remove the seeds.
0:07:23 > 0:07:26How popular have chillies become?
0:07:26 > 0:07:29There are chilli farms, chilli festivals,
0:07:29 > 0:07:34and a lot of people like chilli dishes very hot.
0:07:34 > 0:07:36This curry is not very hot.
0:07:36 > 0:07:39Next, chop 25g of ginger,
0:07:39 > 0:07:43then put it into a blender along with the garlic and chilli.
0:07:47 > 0:07:49Now for the spices.
0:07:49 > 0:07:52Just going to get my pestle and mortar.
0:07:52 > 0:07:55I've got three to choose from over there.
0:07:55 > 0:08:00These originally were in Paul's - my husband - father's window
0:08:00 > 0:08:05and he was a chemist. And when we got married, we had them given to us
0:08:05 > 0:08:06and I use them all the time.
0:08:06 > 0:08:12Bash ten cardamom pods, removing the husks to leave the seeds behind.
0:08:12 > 0:08:17Once you've smelt cardamom, it is so distinctive, so aromatic.
0:08:17 > 0:08:19But it is much better when you actually grind your own.
0:08:22 > 0:08:25Add the cardamom and chilli mixture to the onions,
0:08:25 > 0:08:29along with 1½ tablespoons of both cumin and coriander
0:08:29 > 0:08:31and ½ a tablespoon of turmeric.
0:08:31 > 0:08:35Pour in 400g of chopped tomatoes,
0:08:35 > 0:08:37then add 200mls of beef stock
0:08:37 > 0:08:40and 75g of red lentils
0:08:40 > 0:08:42before returning the lamb.
0:08:44 > 0:08:47Now, it does need just a little bit of sweetener,
0:08:47 > 0:08:49so I'm going to add a little honey.
0:08:51 > 0:08:55Bring the dish back to a simmer, cover with a tight-fitting lid,
0:08:55 > 0:09:01place in an oven at 130 fan and cook for about two hours.
0:09:01 > 0:09:04Then serve with basmati rice, fresh tomato relish
0:09:04 > 0:09:07and a cooling cucumber and mint raita.
0:09:14 > 0:09:16What an amazing colour!
0:09:16 > 0:09:19And the smell is marvellous.
0:09:19 > 0:09:21I like the idea of having lentils in curry.
0:09:21 > 0:09:23It's a sort of natural thickener.
0:09:23 > 0:09:27But the meat looks beautifully tender, so let's try it.
0:09:27 > 0:09:30It just looks so tempting, that colour.
0:09:38 > 0:09:41The lamb is as tender as can be.
0:09:41 > 0:09:43I just love those spices!
0:09:43 > 0:09:46For me it's on the hot side,
0:09:46 > 0:09:48but the whole of the crew tasted this earlier
0:09:48 > 0:09:51and they said they'd like it hotter - so you have the choice.
0:09:56 > 0:10:00Over the last few years, I've become a very keen gardener.
0:10:00 > 0:10:04I like to grow my own fruit, vegetables and herbs.
0:10:05 > 0:10:09One thing I've always wanted is to keep my own bees
0:10:09 > 0:10:11and have home-grown honey -
0:10:11 > 0:10:12but I've never dared do it.
0:10:15 > 0:10:17Today I'm meeting someone who,
0:10:17 > 0:10:21nine years ago, decided to set up her own bee colony.
0:10:21 > 0:10:26And now Jules Moore has over 157,000 bees.
0:10:26 > 0:10:30I started keeping bees with a little swarm I picked up from my uncle.
0:10:30 > 0:10:33Popped them in the boot of the car and drove back up the motorway at high speed,
0:10:33 > 0:10:35and haven't looked back since.
0:10:37 > 0:10:40So you've got 157,000 bees.
0:10:40 > 0:10:43How much honey do you get from that number of bees?
0:10:43 > 0:10:45Well, if you had one hive at full strength
0:10:45 > 0:10:48it would be about 50,000 bees in there.
0:10:48 > 0:10:51How much honey? How long's a piece of string?
0:10:51 > 0:10:53If the weather's all perfect,
0:10:53 > 0:10:55you could get 100lb of honey off a hive.
0:10:58 > 0:11:01It's good. Oh, it's got pockets, look!
0:11:01 > 0:11:03'Before I can see the hives close up,
0:11:03 > 0:11:06'there's the small matter of a bee suit.
0:11:06 > 0:11:09'Functional with a touch of elegance, too, don't you think?'
0:11:09 > 0:11:10Let's go and meet some bees!
0:11:11 > 0:11:13Do they know we're coming? JULES CHUCKLES
0:11:19 > 0:11:23They're just coming out to have a look at us. Look at them.
0:11:23 > 0:11:25Wow. That's honeycomb!
0:11:25 > 0:11:28Yep. Isn't that beautiful?
0:11:28 > 0:11:29And you can see,
0:11:29 > 0:11:33where it's glistening here, that they've put honey in it.
0:11:33 > 0:11:35They're all quite peaceful, aren't they?
0:11:35 > 0:11:39Oh, they are. Bees are extraordinary. People expect them to go berserk but they really don't.
0:11:39 > 0:11:43- You feel they've got a job to do - they're working.- Yes, they're busy.
0:11:43 > 0:11:47- They're busy bees.- Yes.- And there's this gentle buzz around us.
0:11:47 > 0:11:49They're fabulous. These are all...
0:11:49 > 0:11:52Actually, I think there's one... There he is - can you see? -
0:11:52 > 0:11:54he's a little bit larger with big eyes.
0:11:54 > 0:11:57- That's the male bee. - Oh, in the middle?- Yes.
0:11:57 > 0:12:00There's very few. He can't sting and he is absolutely useless.
0:12:00 > 0:12:03He only has one job in life, which is to mate with the queen,
0:12:03 > 0:12:08and he'll spend the rest of the summer waited on hand and foot
0:12:08 > 0:12:10by all the workers, who are females.
0:12:10 > 0:12:12- So what's new?- Yeah. - SHE CHUCKLES
0:12:12 > 0:12:15- And they put up with it!- So all the work is done by the women?
0:12:15 > 0:12:18All those bees you see there are all female workers.
0:12:18 > 0:12:22- They are very efficient little people, aren't they?- They are.
0:12:22 > 0:12:26The interesting thing is that a bee only lasts six weeks in the summer in its lifetime.
0:12:26 > 0:12:29It'll wear itself out in that time.
0:12:29 > 0:12:33And only three of those weeks do they actually do honey collection.
0:12:33 > 0:12:38So a bee will produce about a quarter to a third of teaspoon of honey in its life.
0:12:38 > 0:12:41'With so little honey produced by each bee,
0:12:41 > 0:12:44'this is truly precious stuff.'
0:12:44 > 0:12:46It comes off in a real crust, doesn't it?
0:12:46 > 0:12:49Yes, it does. This is basically like a little lid on it.
0:12:49 > 0:12:51And we'll put it in the extractor
0:12:51 > 0:12:54and the centrifugal force will pull all the honey out.
0:12:54 > 0:12:57Look at that. Isn't that just fabulous?
0:12:57 > 0:13:00- You feel as though you want to dip your finger in it!- Yes, absolutely.
0:13:00 > 0:13:02It's very satisfying when you think -
0:13:02 > 0:13:06- all those lady bees have made all this.- Yes.
0:13:07 > 0:13:11OK, when you're ready, if you'd like to start turning the handle...
0:13:11 > 0:13:14- It's a bit like a mangle, isn't it? - It is, very much so, yes.
0:13:14 > 0:13:16If you look straight down there,
0:13:16 > 0:13:18you can see it spitting around the edges.
0:13:18 > 0:13:20- Oh, yes.- Like little blobs of gold.
0:13:20 > 0:13:23- It's fabulous, isn't it? - Dripping down the side.
0:13:23 > 0:13:26When it starts you think, "Gosh, there's nothing in the bottom,"
0:13:26 > 0:13:29and then as it drips down it gradually builds up and up and up.
0:13:29 > 0:13:32So what's the difference about the honey we're doing now
0:13:32 > 0:13:35and the one that perhaps I'd buy in the supermarket?
0:13:35 > 0:13:37Well, if it's commercially produced honey
0:13:37 > 0:13:39then it's going to have been pasteurised, for a start.
0:13:39 > 0:13:41So you won't get that wonderful natural pollen
0:13:41 > 0:13:45and the distinctive nature of each of the different flowers.
0:13:48 > 0:13:50Ooh!
0:13:50 > 0:13:52- I know, isn't it wonderful? - Liquid gold.
0:13:53 > 0:13:56Now, when you're cooking with honey
0:13:56 > 0:13:58have you special recipes that you use it for?
0:13:58 > 0:14:02Yes, I've got a recipe for honey and vanilla ice cream.
0:14:02 > 0:14:05I make your honey and banana tea bread.
0:14:05 > 0:14:06Honey and carrot cake.
0:14:06 > 0:14:09Quite often, I will just substitute honey for sugar
0:14:09 > 0:14:10cos I love the flavour of it.
0:14:10 > 0:14:15All we need to do now is just pop these filters...
0:14:15 > 0:14:17out of the way into the bucket,
0:14:17 > 0:14:19and there we have it!
0:14:19 > 0:14:22- Can I taste?- Absolutely. Please do!
0:14:22 > 0:14:25I'm going to do this with great respect.
0:14:25 > 0:14:29Because a third of a teaspoon is the life's work of a bee.
0:14:31 > 0:14:34Mm! Gosh, that's special.
0:14:42 > 0:14:44When it comes to midweek suppers with friends,
0:14:44 > 0:14:47my husband Paul likes the old favourites best.
0:14:47 > 0:14:50And top of the list is cottage pie.
0:14:50 > 0:14:52But I've given it a twist,
0:14:52 > 0:14:55swapping the usual mash for dauphinoise potatoes,
0:14:55 > 0:14:59which transforms it into something really special.
0:15:01 > 0:15:04Start off by browning 900g of minced beef.
0:15:05 > 0:15:08Cottage pie means different things to different people.
0:15:08 > 0:15:12When I was young, Mum would make cottage pie
0:15:12 > 0:15:16with left-over Sunday roast and she would mince it.
0:15:16 > 0:15:20I like to do it with fresh mince because if I've got left-over roast
0:15:20 > 0:15:24it's an expensive cut - I want to have it cold on Monday.
0:15:25 > 0:15:30Once it's brown, set the meat aside and fry two finely chopped onions
0:15:30 > 0:15:33and four sticks of celery for about three minutes.
0:15:35 > 0:15:39Then return the mince and pour in 300mls of beef stock.
0:15:41 > 0:15:43Now for a thickening paste.
0:15:43 > 0:15:49I need 50g of flour and that is two rounded tablespoons.
0:15:49 > 0:15:50One...
0:15:52 > 0:15:53..two.
0:15:53 > 0:15:56Then I need 250mls of wine.
0:15:56 > 0:16:00And I'm just going to add a little bit to start with.
0:16:00 > 0:16:03I'm keeping an eye on the level of the bottle.
0:16:03 > 0:16:06I know exactly how much is 250mls,
0:16:06 > 0:16:10cos that's about what I allow myself during the evening.
0:16:10 > 0:16:13Never that second glass unless it's a party!
0:16:13 > 0:16:16That is runny and absolutely smooth.
0:16:17 > 0:16:19You've got to be quick about this.
0:16:19 > 0:16:21If you just put it in and let in boil,
0:16:21 > 0:16:23you'll get a thick sauce in the middle of the pan.
0:16:23 > 0:16:27Pour that in, all over in one go, and then give it a good stir.
0:16:29 > 0:16:31I find that a very good way of thickening
0:16:31 > 0:16:34and you don't get any white lumps.
0:16:34 > 0:16:38Next, add two tablespoons of light muscovado sugar,
0:16:38 > 0:16:42two of Worcester sauce and one tablespoon of fresh thyme.
0:16:42 > 0:16:46Then slice 250g of chestnut mushrooms.
0:16:46 > 0:16:51Nowadays, these sort of mushrooms are grown in sterilised soil
0:16:51 > 0:16:54and so you don't need to wash them.
0:16:54 > 0:16:56In fact, if you do wash them and you're frying them,
0:16:56 > 0:16:59you'll find that you'll get a very wet result.
0:17:00 > 0:17:02Now stir them in and leave to simmer.
0:17:02 > 0:17:07In the meantime, cut 1½ kilos of potatoes into 4mm slices
0:17:07 > 0:17:09before boiling them for four minutes.
0:17:09 > 0:17:11Then arrange over the meat.
0:17:12 > 0:17:16Now, the first layer needn't be all neat and tidy.
0:17:16 > 0:17:20But the top layer - it looks nicer if it all overlaps.
0:17:20 > 0:17:23Next, take 150mls of pouring double cream.
0:17:23 > 0:17:26Drizzle half over the potatoes, season well,
0:17:26 > 0:17:30then add the remaining layer of potatoes and cream.
0:17:30 > 0:17:32If you're doing this ahead of time,
0:17:32 > 0:17:36just put a little of the cream over the first layer of potatoes.
0:17:36 > 0:17:40Keep the rest and pour it on just before you pop it in the oven.
0:17:41 > 0:17:44I'm cooking this one now, so it's on with the remaining cream
0:17:44 > 0:17:47and 100g of grated mature Cheddar.
0:17:47 > 0:17:51Then into the oven at 200 degrees fan for about 30 minutes.
0:17:53 > 0:17:57When the top has turned a lovely golden brown, it's ready to serve.
0:17:58 > 0:18:01I can see the celery, the onion.
0:18:01 > 0:18:02A big piece of mushroom there.
0:18:11 > 0:18:13I love those flavours
0:18:13 > 0:18:17and I think it's just a little bit different from having mashed potato.
0:18:17 > 0:18:19I love the cheesy topping, too.
0:18:19 > 0:18:21It's, in fact, my new favourite.
0:18:27 > 0:18:30When you need supper in a hurry,
0:18:30 > 0:18:33this dish can be made in 15 minutes
0:18:33 > 0:18:35and uses ingredients you can
0:18:35 > 0:18:36pick up on your way home.
0:18:36 > 0:18:39Penne pasta with mushrooms and crispy Parma ham.
0:18:39 > 0:18:43I bet you've never fried Parma ham.
0:18:43 > 0:18:45It's pretty unusual to do that.
0:18:45 > 0:18:51And frying it makes it all crispy and it's lovely to come across.
0:18:51 > 0:18:54I mean, you could... If you had a lot of bacon left in the fridge,
0:18:54 > 0:18:56you could do it with bacon.
0:18:56 > 0:18:59But, really, I think it's much nicer with Parma ham.
0:18:59 > 0:19:03Fry 160g of the ham, stirring continually.
0:19:03 > 0:19:06And the aroma from here is lovely!
0:19:06 > 0:19:12I'm going to take half of this out to put on the top of the pasta.
0:19:12 > 0:19:14And I'm going to put that to one side there.
0:19:14 > 0:19:16Time to get the pasta cooking.
0:19:16 > 0:19:19For six people, that's 350g.
0:19:19 > 0:19:24Then add 250g of chopped chestnut mushrooms to the remaining ham.
0:19:27 > 0:19:31I'm just stirring that so that the surplus fat from the Parma ham
0:19:31 > 0:19:35is going all over these mushrooms and giving them a good flavour.
0:19:37 > 0:19:41After about six minutes, the pasta will be done.
0:19:41 > 0:19:43Drain it, then set it to one side.
0:19:45 > 0:19:50Now add 200g of creme fraiche to the mushroom-and-ham mixture,
0:19:50 > 0:19:55stir well and leave to simmer while you grate 100g of Parmesan.
0:19:55 > 0:19:59I can remember when we first had Parmesan cheese.
0:19:59 > 0:20:02It came in nasty little tubs
0:20:02 > 0:20:04and it was powdery, a bit like sawdust,
0:20:04 > 0:20:06and had very little flavour.
0:20:06 > 0:20:08And then we were lucky enough in the early '70s
0:20:08 > 0:20:11to be able to buy a block of Parmesan cheese.
0:20:11 > 0:20:16And you also had to buy alongside that a special grater,
0:20:16 > 0:20:21cos it was so old, the cheese, we couldn't do it on a normal grater.
0:20:22 > 0:20:26For the final ingredient, a handful of roughly chopped fresh parsley.
0:20:28 > 0:20:33Now take the pasta, tip it into the creamy sauce and mix well.
0:20:34 > 0:20:35So we're nearly there.
0:20:35 > 0:20:40In goes half the cheese, most of the parsley,
0:20:40 > 0:20:41a bit of pepper and salt...
0:20:44 > 0:20:46..and then just mix that all together.
0:20:48 > 0:20:49When you're ready to serve,
0:20:49 > 0:20:53sprinkle generously with the remaining ham and Parmesan.
0:20:53 > 0:20:56And there you have it - an easy supper in no time at all.
0:21:03 > 0:21:04The summer is a great time
0:21:04 > 0:21:08to go foraging for tasty ingredients to bring home.
0:21:08 > 0:21:09And in May and June,
0:21:09 > 0:21:13the hedgerows are full of one of my favourites - elderflower.
0:21:13 > 0:21:15When it's in bloom, it's hard to miss.
0:21:17 > 0:21:21So this is a perfect flower to make elderflower cordial.
0:21:21 > 0:21:23It's fully out except for the odd bud
0:21:23 > 0:21:26and when I shake it, none of the flowers drop.
0:21:26 > 0:21:29Here's one that has yet to come out.
0:21:29 > 0:21:31And, of course, when it's brown it's spent
0:21:31 > 0:21:35and that doesn't give the flavour and it makes a dark cordial.
0:21:35 > 0:21:39I always look for elder trees well away from the road,
0:21:39 > 0:21:42as the flowers become tainted with petrol fumes.
0:21:42 > 0:21:44You can, of course, buy elderflower cordial
0:21:44 > 0:21:46but it's so easy to make your own.
0:21:48 > 0:21:53It's such a shame that elderflowers are in season for such a short time
0:21:53 > 0:21:57because elderflower cordial is quite one of my most favourite drinks.
0:21:57 > 0:22:02Add 1½ kilos of caster sugar to 1½ litres of water
0:22:02 > 0:22:05and leave on the heat to dissolve.
0:22:05 > 0:22:08In the meantime, finely slice two lemons.
0:22:09 > 0:22:12The great joy about making elderflower cordial
0:22:12 > 0:22:15is that it's free.
0:22:15 > 0:22:18And the children love it and, you know, you give them a basket
0:22:18 > 0:22:23and say, "Go and find 25 heads," and they manage jolly well.
0:22:26 > 0:22:30Once the sugar has dissolved and the syrup has turned clear,
0:22:30 > 0:22:32set to one side to cool.
0:22:32 > 0:22:36Now place the lemons into a 3½ litre container.
0:22:36 > 0:22:40Pips and all - doesn't matter. Then in goes the elderflowers.
0:22:40 > 0:22:44Now, you may not have time when you pick the elderflowers
0:22:44 > 0:22:46to actually make the cordial,
0:22:46 > 0:22:49cos it does take a little while and you may pick more than you need.
0:22:49 > 0:22:52So take the heads, squeeze them into a bag
0:22:52 > 0:22:56and put them straightaway in the freezer exactly as they are.
0:22:56 > 0:22:57No blanching, no nothing.
0:22:57 > 0:22:59Then when you want to make the cordial,
0:22:59 > 0:23:03you drop them frozen, crispy, into that jug.
0:23:03 > 0:23:05If you thaw them first, they will go brown.
0:23:05 > 0:23:08So in goes the elderflowers.
0:23:09 > 0:23:10That's it.
0:23:10 > 0:23:14And then I'm going to add citric acid. And I've got 50g.
0:23:18 > 0:23:21Elderflower cordial will only last about a month,
0:23:21 > 0:23:25but I've got a little trick that'll make it keep for a good long time.
0:23:25 > 0:23:27You add Campden tablets.
0:23:27 > 0:23:31This is something they use in wine making and in beer making,
0:23:31 > 0:23:35and it kills the bacteria and the natural yeast.
0:23:35 > 0:23:37So a couple of tablets...
0:23:38 > 0:23:42Once the sugar syrup has cooled a little, pour it in.
0:23:49 > 0:23:50That's it.
0:23:51 > 0:23:55Then give it a good stir, cover and put in a cool place to steep.
0:23:58 > 0:24:03After 24 hours, all those lovely flavours will have blended together.
0:24:03 > 0:24:06The aroma from this is amazing!
0:24:06 > 0:24:09It really smells just like the flowers that we picked.
0:24:10 > 0:24:12And look at those elderflowers -
0:24:12 > 0:24:17they've darkened in colour but the aroma is...so strong.
0:24:17 > 0:24:19Lovely!
0:24:19 > 0:24:21Once the liquid has been strained,
0:24:21 > 0:24:25decant the cordial into sterilised bottles.
0:24:25 > 0:24:28Now, I usually dilute this with sparking water
0:24:28 > 0:24:31and it makes the very best summer drink.
0:24:31 > 0:24:34But sometimes I use it for my recipes.
0:24:34 > 0:24:38And one of the simplest is my frozen elderflower posset -
0:24:38 > 0:24:41a perfect pud to round off a weekday supper with friends.
0:24:42 > 0:24:45Whip up 150mls of double cream.
0:24:45 > 0:24:50Then gradually add 150mls of the elderflower cordial. And that's it.
0:24:51 > 0:24:54When it's all combined, put the mixture into the freezer
0:24:54 > 0:24:56in an airtight container.
0:24:58 > 0:25:01Then once it's frozen solid, pop it into the processor.
0:25:12 > 0:25:15That's beautifully smooth. No ice crystals.
0:25:15 > 0:25:18And I'm going to serve it in these four glasses.
0:25:18 > 0:25:22It looks like a thick smoothie at this stage, but you serve it frozen.
0:25:24 > 0:25:27Place the possets in the freezer until required,
0:25:27 > 0:25:30then serve with fresh strawberries.
0:25:30 > 0:25:34A naughty rich pud made from just two simple ingredients.
0:25:38 > 0:25:42Fruit crumble is a pudding you can serve all the year round.
0:25:42 > 0:25:47Depending on the season, I use blackcurrants, plums or rhubarb.
0:25:47 > 0:25:49And in autumn, it's apples.
0:25:49 > 0:25:54Apple crumble is very traditional but this version has a real crunch -
0:25:54 > 0:25:57with oats, walnuts and sunflower seeds.
0:25:58 > 0:26:01Apple season comes with mixed blessings for me.
0:26:01 > 0:26:05Paul comes in, you know, first thing in the morning,
0:26:05 > 0:26:07with a huge trug of fallen apples
0:26:07 > 0:26:10and he thinks he's done so well and he looks so pleased.
0:26:10 > 0:26:12But I've got to deal with them!
0:26:14 > 0:26:18Place 1½ kilos of chopped cooking apples into a pan,
0:26:18 > 0:26:20along with the juice of half a lemon,
0:26:20 > 0:26:25100g of muscovado sugar and six tablespoons of water.
0:26:25 > 0:26:27Then leave to simmer.
0:26:27 > 0:26:31Next, for the crumble, start by mixing 100g of butter
0:26:31 > 0:26:33with 50g of flour.
0:26:33 > 0:26:37Now, a normal crumble is just flour, butter and sugar -
0:26:37 > 0:26:39but I've got lots of other ingredients, too.
0:26:39 > 0:26:43So I'm putting in 50g of porridge oats,
0:26:43 > 0:26:48150g of light muscovado sugar,
0:26:48 > 0:26:51150g of chopped walnuts...
0:26:53 > 0:26:55..and 50g of sunflower seeds.
0:26:57 > 0:26:59So that's quite a different crumble.
0:27:01 > 0:27:05Do you know, I'm often asked, where do I get my recipes from?
0:27:05 > 0:27:08Well, of course, a lot of them are family recipes
0:27:08 > 0:27:11but sometimes very good friends give me recipes.
0:27:11 > 0:27:14And on this occasion, I was having lunch with Shirley,
0:27:14 > 0:27:18who used to be my next-door neighbour in London when we lived there,
0:27:18 > 0:27:20and she gave us this delicious crumble and she said,
0:27:20 > 0:27:23"I bet you haven't had this before,"
0:27:23 > 0:27:25and indeed I hadn't and I thought it was so good.
0:27:25 > 0:27:27This is why I'm showing it to you today.
0:27:29 > 0:27:32By now, the apples will have started to soften.
0:27:32 > 0:27:36Stir, then place them in the oven at 160 fan.
0:27:40 > 0:27:41Cook the topping separately
0:27:41 > 0:27:44to ensure that it remains nice and crispy.
0:27:45 > 0:27:48After 20 minutes, it should all be ready.
0:27:50 > 0:27:51Oh, that looks good.
0:27:51 > 0:27:56The apple wants to be soft and still have its shape.
0:27:56 > 0:28:01So you've got a few little pieces and some lovely soft stewed apple.
0:28:01 > 0:28:03Break up the crumble mixture,
0:28:03 > 0:28:06spread evenly over the apple and it's ready to serve.
0:28:06 > 0:28:08Now, the joy of this is,
0:28:08 > 0:28:11you can cook the apple separately to perfection,
0:28:11 > 0:28:15you can make a very crispy crumble and then assemble them together
0:28:15 > 0:28:17and you know that it's going to be perfect.
0:28:18 > 0:28:20So there you have it -
0:28:20 > 0:28:23my collection of British classics and dishes from further afield
0:28:23 > 0:28:25to serve for a kitchen supper.
0:28:26 > 0:28:31I hope you'll try these recipes when your friends and family come round.
0:28:31 > 0:28:33Next time, it's a summer lunch -
0:28:33 > 0:28:37luxurious beef fillet with a garlic-and-mustard cream,
0:28:37 > 0:28:40fiery red rice salad to add some colour,
0:28:40 > 0:28:44and a summer pudding packed with fruits of the season.
0:28:44 > 0:28:47Perfect food for any summer celebration!