0:00:02 > 0:00:03'I'm Mary Berry, and in this series,
0:00:03 > 0:00:05'I'm sharing with you my very favourite recipes -
0:00:05 > 0:00:09'the sort of food I cook at home for my family and friends.'
0:00:09 > 0:00:11I love cooking and it gives me
0:00:11 > 0:00:14enormous pleasure to see people enjoying my food.
0:00:14 > 0:00:17I think that's why I took up cooking in the first place.
0:00:17 > 0:00:21'I'll be giving you ideas for posh dinners and Sunday lunches.
0:00:21 > 0:00:26'Celebrations buffets, weekday suppers and afternoon tea.
0:00:27 > 0:00:29'But now, it's a summer lunch.'
0:00:33 > 0:00:37'Every summer, we have a big lunch party in the garden,
0:00:37 > 0:00:40'and choosing the right dishes is key.
0:00:40 > 0:00:44'On a hot summer's day, I think the food should be fresh,
0:00:44 > 0:00:46'light and best served cold.
0:00:47 > 0:00:51'For this party, I'm serving salmon with asparagus and quail's eggs.
0:00:52 > 0:00:57'A green salad with broad beans, Parmesan and croutons.
0:00:57 > 0:01:00'And a traditional summer pudding with seasonal fruits.
0:01:01 > 0:01:05'But the star of my summer lunch is a bit of luxury.
0:01:05 > 0:01:08'Roast beef fillet with a garlic and mustard cream.'
0:01:11 > 0:01:15Fillet is the king of beef. It's the most tender cut.
0:01:15 > 0:01:19This is about a kilo. It's cut from the centre.
0:01:19 > 0:01:23This end tails off to a point, and that would not cook evenly,
0:01:23 > 0:01:26so ask for the centre cut.
0:01:26 > 0:01:30And I've trimmed it, taken off any of the sinew and skin
0:01:30 > 0:01:32so we've got the perfect centre cut.
0:01:34 > 0:01:38Having seasoned the fillet all over, place it in a preheated frying pan.
0:01:42 > 0:01:46'Browning the beef like this in very hot oil seals the meat
0:01:46 > 0:01:48'and helps to keep in the flavour.'
0:01:50 > 0:01:56That is a beautiful caramel colour all the way round. Well browned.
0:01:56 > 0:02:00I've sealed the ends, too. Now it's ready for roasting.
0:02:02 > 0:02:06Next, take two garlic cloves and place them in with the beef.
0:02:06 > 0:02:09I'm just going to oil the outside of the garlic just to soften it up.
0:02:11 > 0:02:14And the roasting makes it beautifully soft,
0:02:14 > 0:02:16and it makes it into sort of a paste.
0:02:18 > 0:02:20Put the meat and garlic into the oven at 200 fan.
0:02:20 > 0:02:23I like it medium rare,
0:02:23 > 0:02:28and as it's still hot from the pan, it will only take 23 minutes.
0:02:28 > 0:02:31So I'm loosely covering that with foil
0:02:31 > 0:02:35and I'm leaving it to relax the meat, to rest.
0:02:35 > 0:02:38And then I'll be carving it later.
0:02:38 > 0:02:41Now for the garlic cream.
0:02:41 > 0:02:45Add two tablespoons of wholegrain mustard to 150ml each
0:02:45 > 0:02:48of mayonnaise and creme fraiche.
0:02:48 > 0:02:49Then move on to the garlic.
0:02:49 > 0:02:51I'm going to cut them in half,
0:02:51 > 0:02:56right across the middle, all the way round in the centre.
0:02:59 > 0:03:02So get hold of it and just squeeze,
0:03:02 > 0:03:07so all the lovely soft garlic comes out, all squidgy.
0:03:09 > 0:03:12So it's going into the mixture.
0:03:14 > 0:03:17Just mix that together.
0:03:18 > 0:03:21Now, at this stage, you really do want to have a taste of it,
0:03:21 > 0:03:25because you may need to add a little bit more mustard or something.
0:03:28 > 0:03:32It needs a dash of sugar, because mustards vary, and that was
0:03:32 > 0:03:36a bit vinegary, and I think a dash of sugar would improve it.
0:03:36 > 0:03:39I've got some natural caster sugar here.
0:03:39 > 0:03:42I'm just going to do a little shake in there of it.
0:03:42 > 0:03:44About half a teaspoon.
0:03:44 > 0:03:48Once you're happy with the taste of the sauce, start carving the fillet.
0:03:48 > 0:03:51You do need a nice sharp knife.
0:03:54 > 0:03:57Now, for me, that is sheer perfection.
0:03:57 > 0:04:03Pink in the middle and a nice crisp crust on the outside.
0:04:05 > 0:04:10Now, you can do this ahead of time, but if you leave it cut,
0:04:10 > 0:04:14already arranged on a board, what will happen is
0:04:14 > 0:04:19it will go a grey colour, so what I do is, I put it back together
0:04:19 > 0:04:25like this and wrap it in clingfilm and keep it in a cool place, so you
0:04:25 > 0:04:29stop the oxidisation, and then just before serving, half an hour before
0:04:29 > 0:04:34your guests come, lay it all out and it will keep its colour beautifully.
0:04:35 > 0:04:38Serve the beef with a bowl full of that lovely garlic cream
0:04:38 > 0:04:40and garnish with a sprig of fresh parsley.
0:04:47 > 0:04:50When it comes to summer parties, I always think it's good to
0:04:50 > 0:04:52serve your guests a salad.
0:04:52 > 0:04:56And my fiery red rice and carrot salad brings sweet
0:04:56 > 0:05:00and spicy flavour combinations and a wonderful splash of colour.
0:05:02 > 0:05:06And to start with, 450g of red rice.
0:05:06 > 0:05:11Now, it is unusual. This particular one came from the South of France.
0:05:11 > 0:05:14It's very nutty, and it has a lovely flavour.
0:05:17 > 0:05:22Tip the rice into a pan and add 600ml of cold water,
0:05:22 > 0:05:24along with a teaspoon of salt.
0:05:26 > 0:05:30I'm going to bring that to the boil and then down to a low simmer with
0:05:30 > 0:05:35the lid on for about 25 minutes, until the liquid has been absorbed.
0:05:35 > 0:05:39Now, coarsely grate six carrots in a processor,
0:05:39 > 0:05:42and then roughly chop eight spring onions.
0:05:44 > 0:05:47This is starting to look a very colourful salad already.
0:05:49 > 0:05:52When I was young, salad was literally cucumber,
0:05:52 > 0:05:54tomatoes and lettuce.
0:05:54 > 0:05:58And just think how salads have got much more interesting
0:05:58 > 0:05:59in the last few years.
0:05:59 > 0:06:04Set the vegetables to one side and get on with the dressing.
0:06:06 > 0:06:11Add the juice and zest of four limes to two finely chopped red chillies.
0:06:12 > 0:06:16Pour in two tablespoons of cider vinegar,
0:06:16 > 0:06:19and four teaspoons each of honey and light olive oil.
0:06:23 > 0:06:25No need to put it in a mixer, processor, blender.
0:06:25 > 0:06:28Just put it in a jar and give it a good shake.
0:06:32 > 0:06:34Make sure the top's well screwed down.
0:06:37 > 0:06:40'Once the 25 minutes is up, the rice should be done.
0:06:41 > 0:06:45'Tip into a serving bowl along with the carrot and spring onions.'
0:06:47 > 0:06:51Now, finely chop a handful of coriander and add it to the mix.
0:06:54 > 0:06:56And I like to make this the day before,
0:06:56 > 0:06:59and then the flavours really do work well.
0:06:59 > 0:07:03You've got to let it marinate, preferably overnight,
0:07:03 > 0:07:06so you really do get the flavours to mix.
0:07:08 > 0:07:11It's looking even more colourful now.
0:07:11 > 0:07:13I love the flecks of red with the orange.
0:07:15 > 0:07:18To serve, just add a garnish of coriander.
0:07:19 > 0:07:21A spicy and colourful salad
0:07:21 > 0:07:24that goes so well with both fish and meat.
0:07:30 > 0:07:33'We grow our own vegetables in the garden,
0:07:33 > 0:07:36'as well as a wide variety of herbs.
0:07:36 > 0:07:40'Herb cultivation is something that fascinates me, so I've come to
0:07:40 > 0:07:45'Gloucestershire to meet Jekka McVicar, a Chelsea Flower Show gold
0:07:45 > 0:07:49'medal winner who knows everything there is to know on the subject.'
0:07:49 > 0:07:53I find it fascinating how herbs have actually travelled the world.
0:07:53 > 0:07:58What we think is British, like mint, thyme, oregano -
0:07:58 > 0:08:02all of those were introduced to this country by the Romans,
0:08:02 > 0:08:06and many of them have become native wild plants.
0:08:07 > 0:08:10'The Roman army is said to have brought over
0:08:10 > 0:08:13'750 varieties of herbs to Britain.
0:08:13 > 0:08:16'Including one of my great favourites, rosemary.'
0:08:16 > 0:08:20I've got 27, I think it is, different rosemarys.
0:08:20 > 0:08:22Things like Capri here.
0:08:22 > 0:08:23That's like a standard rosemary,
0:08:23 > 0:08:26which is great with lamb and tomatoes.
0:08:26 > 0:08:28This one, on the other hand, that's very eucalyptus-y,
0:08:28 > 0:08:32and that's much better with something spicier.
0:08:32 > 0:08:35But not only is it great in cooking, rosemary's also medicinal.
0:08:35 > 0:08:38And you can make a tea from the leaves.
0:08:38 > 0:08:40And it is wonderful for our memory.
0:08:40 > 0:08:42Oh, I shall be having definitely some of that!
0:08:42 > 0:08:44OK. And it's fantastic.
0:08:44 > 0:08:47My children went off to university with big plants,
0:08:47 > 0:08:49because it's one of the best cures for a hangover I know.
0:08:49 > 0:08:52It clears the head and settles the stomach.
0:08:52 > 0:08:55So, I mean, to me, this is the quintessential herb,
0:08:55 > 0:08:59because it looks good, smells good and does you good.
0:08:59 > 0:09:03'When I started my career, fresh herbs were hard to come by.
0:09:03 > 0:09:05'Now, all supermarkets stock them,
0:09:05 > 0:09:08'but there are many native varieties that are forgotten,
0:09:08 > 0:09:12'and Jekka is aiming to get them into our shops.'
0:09:12 > 0:09:15We have got so many UK natives that our grandparents
0:09:15 > 0:09:19and great-grandparents used to use that have died out of fashion.
0:09:19 > 0:09:21And one of them is this lovely little sorrel, which is
0:09:21 > 0:09:24the buckler leaf sorrel, which has got tiny leaves.
0:09:24 > 0:09:27Now, I use that, I grow it at home.
0:09:27 > 0:09:29I use it in salads.
0:09:29 > 0:09:33I never use it in recipes, because people can't buy it.
0:09:33 > 0:09:35Well, I have some really good news, Mary.
0:09:35 > 0:09:38Some of the big supermarkets are seriously looking at
0:09:38 > 0:09:40bringing this in next year.
0:09:40 > 0:09:44Well, that's really good news, because you know it is so delicious.
0:09:44 > 0:09:46It is a lovely flavour, it's sharp.
0:09:46 > 0:09:51And what I do is, I get a handful of these leaves, I whizz them up,
0:09:51 > 0:09:53mix it with a bit of creme fraiche,
0:09:53 > 0:09:56and I serve that with cold chicken or cold salmon.
0:09:56 > 0:09:57And it's absolutely delicious.
0:09:57 > 0:10:01I would put a dash of lemon in that, and a sprinkling of sugar.
0:10:01 > 0:10:04- For me.- Oh, yes. Oh, yes! A bit of crunch!
0:10:05 > 0:10:09'There are hundreds of varieties of herbs native to Britain.
0:10:09 > 0:10:12'Like yarrow, which can be used in soups or sauces.
0:10:12 > 0:10:15'And salad burnet, which has a nutty flavour
0:10:15 > 0:10:18'and is meant to help with digestion.
0:10:18 > 0:10:22'I grow many herbs, but Jekka has some varieties growing here
0:10:22 > 0:10:23'that I've never heard of.'
0:10:23 > 0:10:27Here's a herb that I've literally sown in the last couple of weeks,
0:10:27 > 0:10:31and this is one that I use throughout the winter.
0:10:31 > 0:10:33And the supermarkets are very excited by it.
0:10:33 > 0:10:35It's a very old herb,
0:10:35 > 0:10:39and it's been used in the UK for hundreds of years.
0:10:39 > 0:10:42And it's Claytonia, or winter purslane.
0:10:44 > 0:10:49- Now, taste-wise, it tastes to me just like lettuce.- Yes.
0:10:49 > 0:10:52This was always known as miner's lettuce, because the miners
0:10:52 > 0:10:57used to grow it in pots outside their back door and then, because
0:10:57 > 0:11:01there were no fresh vegetables in the winter, they grew this.
0:11:01 > 0:11:03And so they used to add it to their oggies
0:11:03 > 0:11:04to go down the mines with.
0:11:04 > 0:11:09Looking at it, one could grow it in a window box, outside the door.
0:11:09 > 0:11:10Yes.
0:11:10 > 0:11:14And you would have something to cut and come again, so I'm very excited.
0:11:18 > 0:11:22'Fresh herbs, whether they be native or from further afield,
0:11:22 > 0:11:25'feature regularly in my recipes.
0:11:25 > 0:11:29'I love the delicate flavours and colours that they bring to a dish.
0:11:29 > 0:11:32'And my next recipe, salmon with asparagus
0:11:32 > 0:11:35'and quail's eggs, is bursting with flavour.'
0:11:38 > 0:11:41Start by placing the salmon fillets onto a greased
0:11:41 > 0:11:43and seasoned oven tray.
0:11:44 > 0:11:46So, these are small slices.
0:11:46 > 0:11:50In fact, you often buy them about that size,
0:11:50 > 0:11:52and I just cut them in half.
0:11:52 > 0:11:55And you put the skin-side down.
0:11:55 > 0:11:58Leave the skin on when you cook it, because it keeps a better flavour
0:11:58 > 0:12:01and it's very simple to take off once it's cooked.
0:12:01 > 0:12:04And then a little bit of pepper and salt on the top.
0:12:06 > 0:12:10No need to drizzle butter or anything like that,
0:12:10 > 0:12:12just let them cook in their own juices.
0:12:12 > 0:12:17'Cover the salmon with foil, then pop it in the oven at 160 fan
0:12:17 > 0:12:19'for around 15 minutes,
0:12:19 > 0:12:23'until the flesh has turned from shiny pink to opaque pink.
0:12:23 > 0:12:27'Now place 20 asparagus tips, tied together to make them
0:12:27 > 0:12:31'easier to handle, into boiling water, and simmer for three minutes.
0:12:31 > 0:12:35'At the same time, boil five quail's eggs for two minutes.'
0:12:40 > 0:12:43When everything is done, place them in a bowl of iced water.
0:12:44 > 0:12:48As soon as the eggs are cooled, you can start to shell them.
0:12:48 > 0:12:51It helps to get the shell off the quail eggs
0:12:51 > 0:12:53if you roll them first of all.
0:12:53 > 0:12:58And these eggs are peeling well because they're a week old.
0:12:58 > 0:13:00Very fresh eggs are difficult to peel,
0:13:00 > 0:13:03because the white sticks to the shell.
0:13:05 > 0:13:07'Next, remove the asparagus from the iced water.
0:13:07 > 0:13:11'Once the 15 minutes are up, check to see if the salmon is ready.'
0:13:14 > 0:13:18It should be opaque pink and there's hardly any liquid in the bottom
0:13:18 > 0:13:21of the pan - that means that they've held their moisture,
0:13:21 > 0:13:23and they're done.
0:13:23 > 0:13:26Now, for the sauce, blend one tablespoon each of dill,
0:13:26 > 0:13:28mint, chives and parsley.
0:13:32 > 0:13:35Add 100g each of creme fraiche and Greek yoghurt,
0:13:35 > 0:13:39with 150ml of mayonnaise.
0:13:39 > 0:13:42Then one teaspoon of sugar and the juice of half a lemon.
0:13:43 > 0:13:47The chefs seem to have endless energy in their arms,
0:13:47 > 0:13:49and I haven't got it.
0:13:49 > 0:13:53I much prefer to use an old-fashioned lemon squeezer.
0:13:53 > 0:13:56And then all you've got to do now is whizz it,
0:13:56 > 0:13:59and all the ingredients will combine.
0:14:04 > 0:14:06Once everything is blended together,
0:14:06 > 0:14:08it's time to start assembling the dish.
0:14:08 > 0:14:12That skin, shiny and beautiful though it is, it's not very
0:14:12 > 0:14:16nice to eat, so I'm going to peel that skin off.
0:14:16 > 0:14:18That's come off very well.
0:14:19 > 0:14:23It's a good thing to do it always just as it's got cold,
0:14:23 > 0:14:25otherwise it sticks.
0:14:25 > 0:14:29And it's so much nicer to eat when it's sort of just cooled.
0:14:29 > 0:14:34If you leave it sort of overnight cooked, it becomes very firm
0:14:34 > 0:14:35and a bit gelatinous.
0:14:35 > 0:14:37And now to the final decoration.
0:14:37 > 0:14:41You can do this about an hour before your guests come.
0:14:41 > 0:14:44A spoonful of that sauce on top of each one.
0:14:46 > 0:14:49It just looks nice under the asparagus.
0:14:49 > 0:14:52It also helps to hold the asparagus.
0:14:55 > 0:15:00So take two pieces and put them on as a sort of cross.
0:15:01 > 0:15:06And I'd much rather do this sort of thing than serve a whole salmon,
0:15:06 > 0:15:09because people find it difficult to help themselves, they don't know
0:15:09 > 0:15:12how much to take, if the bone's there,
0:15:12 > 0:15:13they don't know how to tackle it.
0:15:13 > 0:15:17And you have the feeling, when you see that fish on the buffet table,
0:15:17 > 0:15:20you look at it and you think, "Oh, I wonder if it's going round,"
0:15:20 > 0:15:23whereas if you've got ten beautiful pieces of fish
0:15:23 > 0:15:28like this, you just know there's going to be enough for everybody.
0:15:28 > 0:15:33So, over like that. Now, the quail's eggs go on last.
0:15:33 > 0:15:34Just half for each one.
0:15:38 > 0:15:42It really does show it's worth taking time on the presentation.
0:15:42 > 0:15:46They look so tempting. I don't think anyone could resist.
0:15:52 > 0:15:55'Many people associate ham with Christmas time.
0:15:55 > 0:15:59'But I think it's ideal served outside on a hot summer's
0:15:59 > 0:16:03'afternoon with a spicy apricot and ginger chutney.'
0:16:05 > 0:16:10I've got a two-kilo piece of boned gammon here and that will feed
0:16:10 > 0:16:14ten hungry people, and there will be plenty left for the next day.
0:16:16 > 0:16:18'Place the meat in a pan of cold water.
0:16:19 > 0:16:24'Add two bay leaves, a whole onion cut into quarters...
0:16:26 > 0:16:30'..half a dozen peppercorns, and bring to the boil.
0:16:30 > 0:16:35'Then cover and place in the oven at 140 fan for about two hours.
0:16:36 > 0:16:37'Now for the chutney.
0:16:37 > 0:16:40'Start by frying two roughly chopped onions
0:16:40 > 0:16:43'and one crushed clove of garlic in some oil.'
0:16:43 > 0:16:46The idea to start with is to soften the onion.
0:16:46 > 0:16:50And I don't want it to be brown, just really cooked through.
0:16:51 > 0:16:53'To give the chutney a bit of a lift,
0:16:53 > 0:16:56'grate about an inch of fresh ginger into the pan.'
0:16:56 > 0:17:00When I was young, when you made pickles you had a dry ginger,
0:17:00 > 0:17:04and you put it in a muslin bag and you infused it in the chutney,
0:17:04 > 0:17:08and in the last, I suppose, 20 years,
0:17:08 > 0:17:13we've been able to get fresh ginger and it's so much nicer.
0:17:13 > 0:17:17'Next, add two finely chopped chillies with the seeds removed,
0:17:17 > 0:17:20'400g of pre-soaked dried apricots, and two peeled
0:17:20 > 0:17:22'and diced eating apples.
0:17:23 > 0:17:26'Then tip in 100g of light muscovado sugar
0:17:26 > 0:17:29'and 200ml of cider vinegar.'
0:17:29 > 0:17:33It smells like a pickle factory now, that smell of vinegar.
0:17:33 > 0:17:36Just want it gently cooking to soften the apple
0:17:36 > 0:17:38and cook the apricots.
0:17:39 > 0:17:42'Then add the zest and juice of two oranges
0:17:42 > 0:17:46'and, finally, eight tablespoons of maple syrup.'
0:17:47 > 0:17:50Maple syrup is used a lot in American cooking.
0:17:50 > 0:17:54We haven't been using it a lot in our cooking for a very long time.
0:17:54 > 0:17:58But it does add something. Particularly to a chutney like this.
0:17:58 > 0:18:02Now that looks about the right consistency. If I just show you...
0:18:02 > 0:18:04The fruits are soft.
0:18:04 > 0:18:07It's got just a little bit of juice coming out of it,
0:18:07 > 0:18:09and that is just about as it should be.
0:18:11 > 0:18:14Allow the mixture to cool, and now it's time for the glaze.
0:18:14 > 0:18:18Stir together three tablespoons each of maple syrup
0:18:18 > 0:18:20and light muscovado sugar
0:18:20 > 0:18:23with a teaspoon of English mustard powder.
0:18:23 > 0:18:24Now you can see that.
0:18:24 > 0:18:26It's sort of a runny paste,
0:18:26 > 0:18:30and with the high proportion of sugar in there,
0:18:30 > 0:18:31it will give a lovely shine.
0:18:34 > 0:18:38After about two hours, the ham should be cooked and ready to glaze.
0:18:39 > 0:18:43I seem to have pierced one of the onions, but that doesn't matter.
0:18:43 > 0:18:45So there it is. I'll pop that back.
0:18:46 > 0:18:49The best time to get that skin off is when it's hot.
0:18:49 > 0:18:52So I've got a little trick. Rubber gloves.
0:18:53 > 0:18:56It looks a bit sorry for itself, doesn't it?
0:18:56 > 0:18:59It looks a bit peely-wally. But when we get the skin off,
0:18:59 > 0:19:02and the glaze on, it will look shiny and glorious.
0:19:02 > 0:19:04And it will taste good too.
0:19:04 > 0:19:07Having removed the string, peel off the skin,
0:19:07 > 0:19:11being very careful not to take any of the fat with it.
0:19:12 > 0:19:15Place the meat into a foil-lined roasting tin,
0:19:15 > 0:19:17then it's ready for glazing.
0:19:19 > 0:19:21You don't need to brush it, it wouldn't work with a brush.
0:19:21 > 0:19:23I'll just do it with a spoon.
0:19:28 > 0:19:33This will give a wonderful shine, as well as flavour.
0:19:33 > 0:19:35Once it's completely covered,
0:19:35 > 0:19:38score the fat diagonally to form little diamonds,
0:19:38 > 0:19:41making sure you don't cut into the meat.
0:19:41 > 0:19:43Now, most recipes tell you
0:19:43 > 0:19:46in the middle of those diamonds to put a clove.
0:19:46 > 0:19:47I hate cloves.
0:19:47 > 0:19:49When I was young, if you had a tooth out,
0:19:49 > 0:19:52they used to put oil of cloves on your teeth,
0:19:52 > 0:19:54and that's a horrid reminder.
0:19:54 > 0:19:57Cover the open ends to stop them overcooking.
0:19:57 > 0:20:00Then put the ham back in the oven at 200 degrees fan.
0:20:03 > 0:20:06After 20 minutes, it should be a lovely golden brown.
0:20:08 > 0:20:11I think that's a great finish to the ham.
0:20:11 > 0:20:14So tempting with that lovely glaze all over it.
0:20:14 > 0:20:18And what could go better with it than a chutney?
0:20:25 > 0:20:28To complement the rich, intense flavours of the ham,
0:20:28 > 0:20:31I like to serve a clean, fresh side dish.
0:20:31 > 0:20:35And my bean and little gem salad is a real crowd pleaser.
0:20:40 > 0:20:43For a summer buffet, you need a really good green salad,
0:20:43 > 0:20:47and you can't get away with just a bag of mixed leaves.
0:20:47 > 0:20:50I've got a lovely one with broad beans and little gem lettuces
0:20:50 > 0:20:52and some croutons, which I'm going to make first.
0:20:54 > 0:20:57Coat 450g of cubed white bread
0:20:57 > 0:21:00with six tablespoons of seasoned olive oil.
0:21:04 > 0:21:08Then slip under the grill and turn until they're evenly browned.
0:21:11 > 0:21:16Having simmered 300g of frozen baby broad beans, rinse them.
0:21:16 > 0:21:19Then remove the beans from their shells.
0:21:20 > 0:21:23Next, take six gem lettuces,
0:21:23 > 0:21:26trimming off the very ends to leave the root intact.
0:21:27 > 0:21:28Then slice into wedges.
0:21:35 > 0:21:39For the dressing, add eight tablespoons of olive oil
0:21:39 > 0:21:43to three of Dijon mustard and five of white-wine vinegar.
0:21:43 > 0:21:46Then pour in one tablespoon of caster sugar
0:21:46 > 0:21:48along with five tablespoons of cream.
0:21:50 > 0:21:53Mix it all together, then drizzle over the salad.
0:21:55 > 0:21:58And finish it off with those crispy croutons
0:21:58 > 0:22:02and 100g of shaved Parmesan
0:22:02 > 0:22:04There's certainly crunch in this salad.
0:22:04 > 0:22:08We've got the wonderful croutons and those little gem lettuces
0:22:08 > 0:22:10and a lovely, creamy, piquant dressing.
0:22:10 > 0:22:13And that's going to be great on our buffet table.
0:22:24 > 0:22:25Since I was a child,
0:22:25 > 0:22:28fruit-picking has always been a big thing in my family,
0:22:28 > 0:22:29whatever the weather.
0:22:32 > 0:22:36These days I like to take my grandsons, Louis and Hobey,
0:22:36 > 0:22:38to pick summer fruits.
0:22:38 > 0:22:41We bring them home to make one of their favourites,
0:22:41 > 0:22:43fresh-fruit smoothie.
0:22:43 > 0:22:45- Do you like smoothies?- Yes.
0:22:45 > 0:22:49- And what do you like in your smoothies?- Banana, mango.
0:22:49 > 0:22:52Well, today we've got all the fruits we picked ourselves.
0:22:52 > 0:22:54- And raspberries!- And raspberries.
0:22:54 > 0:22:57Well, we've got blackberries, raspberries and blueberries,
0:22:57 > 0:23:01and I going to ask you, Hobey, if you can just tip those in for me.
0:23:03 > 0:23:04In we go.
0:23:04 > 0:23:07Smoothies packed with vitamins are so easy to make
0:23:07 > 0:23:11and are a great way to get children to eat fresh fruit.
0:23:11 > 0:23:12That's it, thank you!
0:23:12 > 0:23:16And this is actually a low-fat yoghurt going in.
0:23:16 > 0:23:19- Why's that in a bowl? - You give that back to me.
0:23:19 > 0:23:23OK, that's lovely, and you put the sugar in if that's all right.
0:23:23 > 0:23:25- Oh!- It's all very simple, isn't it?
0:23:25 > 0:23:28Are you going to push the button underneath there in a minute?
0:23:30 > 0:23:33Does that look a good colour to you?
0:23:33 > 0:23:35It's very pink, it's a lovely colour.
0:23:35 > 0:23:37And very purple.
0:23:37 > 0:23:39Where did the nuts come from?
0:23:39 > 0:23:42They're not nuts, they're just a few seeds on the top there.
0:23:42 > 0:23:45I think it would be sensible if I put that in a jug to pour it.
0:23:45 > 0:23:48So shall we pour those into the glasses?
0:23:48 > 0:23:50Not too much!
0:23:50 > 0:23:53That was a bit too much, but we'll try, see if you can do it better.
0:23:53 > 0:23:56I think that's just about right, do you think?
0:23:56 > 0:23:58And there's some left for Granny here.
0:24:00 > 0:24:03So what's the verdict, then?
0:24:03 > 0:24:04Good.
0:24:04 > 0:24:06Mmm!
0:24:07 > 0:24:09And it's nice, because it's very cold,
0:24:09 > 0:24:10but the best thing of all
0:24:10 > 0:24:13is that it's all fruits that we've all picked.
0:24:13 > 0:24:16- But what do you think? - Well, I think it's ten out of ten.
0:24:16 > 0:24:20- What do you think? - He's grown a moustache!
0:24:20 > 0:24:22- Cheers.- Cheers!- Cheers!
0:24:27 > 0:24:30I always like to use fruits when they're in season.
0:24:30 > 0:24:34And summer fruits are essential for making one of my favourite puds,
0:24:34 > 0:24:36a rich and colourful summer pudding.
0:24:40 > 0:24:44My summer pudding is absolutely packed with fruit.
0:24:44 > 0:24:46I've got a lovely selection here.
0:24:46 > 0:24:50Some of them I cook first, and those are the redcurrants.
0:24:50 > 0:24:53They're little red jewels, aren't they?
0:24:53 > 0:24:57And then some blackcurrants and some blueberries.
0:24:57 > 0:25:01You want the total amount of fruit to be a kilo.
0:25:01 > 0:25:05So I need sugar in there, 250g of caster sugar.
0:25:05 > 0:25:08That helps to make a wonderful sweet juice to go with it.
0:25:08 > 0:25:12And a little water, about a couple of tablespoons.
0:25:16 > 0:25:19Stir the fruit until all the sugar has dissolved
0:25:19 > 0:25:20and the juices from the berries
0:25:20 > 0:25:23have turned the mixture to an intense purple colour.
0:25:24 > 0:25:26Then add the blackberries.
0:25:29 > 0:25:32Seeing these blackberries remind me of when we were young.
0:25:32 > 0:25:35Picking blackberries was an essential part of the year.
0:25:35 > 0:25:38Dad built a boat, a sort of a clinker boat,
0:25:38 > 0:25:41and we used to go on the Avon near Bath,
0:25:41 > 0:25:43and then we'd leap off onto the bank
0:25:43 > 0:25:46to special places where we knew blackberries were.
0:25:46 > 0:25:49And we'd come home and make all sorts of things
0:25:49 > 0:25:52like summer pudding, blackberry jelly.
0:25:52 > 0:25:54And of course they were free.
0:25:54 > 0:25:56So, lastly, the raspberries.
0:25:56 > 0:26:00They don't need cooking, so all in in one go.
0:26:00 > 0:26:05I'm going to move that off the heat and get on with the bread part.
0:26:05 > 0:26:08Trim the crust from a two-day old loaf.
0:26:08 > 0:26:11Being stale, the bread will be easier to cut
0:26:11 > 0:26:15and will absorb the fruit juices better.
0:26:15 > 0:26:19Then cut into slices large enough to completely line a 1lb loaf tin
0:26:19 > 0:26:23which has already been lined with a double layer of clingfilm.
0:26:23 > 0:26:27It's essential to get all that bread soaked up with the juice,
0:26:27 > 0:26:30so in the very base I'm going to put some of that juice
0:26:30 > 0:26:32so it goes under the bread.
0:26:36 > 0:26:41So I'm going to take some bread and press it firmly down.
0:26:42 > 0:26:47Line the tin completely, cutting the bread to make a tight fit.
0:26:47 > 0:26:50But do make sure that you reserve a slice for the top.
0:26:50 > 0:26:53And you want to pack as much fruit as you can in there.
0:26:53 > 0:26:54So in it goes.
0:26:58 > 0:27:01You can still see the shape of those raspberries
0:27:01 > 0:27:03and the blackberries, too.
0:27:04 > 0:27:07So press that down as much as you can,
0:27:07 > 0:27:12pushing it into the sides, cos I want it very, very fruity.
0:27:12 > 0:27:19Now, take some of this juice and just drop it down the side there
0:27:19 > 0:27:22to make sure that it's really well soaked in.
0:27:22 > 0:27:25It's worth going all the way round doing that.
0:27:25 > 0:27:28Now I'm going to put the last piece of bread on top.
0:27:30 > 0:27:34Squash the bread in tightly, pour over any remaining juice,
0:27:34 > 0:27:36then wrap it all up in the clingfilm.
0:27:38 > 0:27:40So there's our summer pudding.
0:27:40 > 0:27:43I usually make it the day before, put it in the fridge,
0:27:43 > 0:27:46and then it's ready to turn out on the day.
0:27:46 > 0:27:48By then, it will have soaked up all the juice.
0:27:48 > 0:27:52Cover the pudding with a weight to help it set firm
0:27:52 > 0:27:55and ensure it won't fall apart when you cut it.
0:27:55 > 0:28:00You could use tins of baked beans or, like me, a large mortar.
0:28:00 > 0:28:03Then it's into the fridge to chill overnight.
0:28:03 > 0:28:04The next day, turn out
0:28:04 > 0:28:07and present on a white serving dish to really show off
0:28:07 > 0:28:12the deep, rich purple colours of this summer pudding.
0:28:18 > 0:28:19So there you have it,
0:28:19 > 0:28:22my collection of dishes to serve for a summer lunch.
0:28:23 > 0:28:27I hope that you'll give them a try when your friends come over.