0:00:02 > 0:00:05'I'm Mary Berry, and in this series
0:00:05 > 0:00:09'I'll be celebrating the very best of my everyday cooking.'
0:00:11 > 0:00:14Day-to-day cooking needn't be mundane.
0:00:14 > 0:00:18Even the simplest recipes can be a joy.
0:00:18 > 0:00:22'I want to show you easy ways to transform dishes
0:00:22 > 0:00:25'into something really special.
0:00:25 > 0:00:28'From my indulgent and delicious ideas...'
0:00:28 > 0:00:30It's sheer heaven on a plate.
0:00:30 > 0:00:32Mmm!
0:00:32 > 0:00:34'..to my hearty and wholesome delights...'
0:00:35 > 0:00:37Wow! Look at that!
0:00:38 > 0:00:43'..and some old and new ways to excite the family.'
0:00:43 > 0:00:44Granny's lost her goat!
0:00:46 > 0:00:49'In this programme - my everyday recipes
0:00:49 > 0:00:51'that really take me back to my childhood.'
0:00:52 > 0:00:55I think my mum would be looking down and thinking,
0:00:55 > 0:00:57"Well, that was quite a good idea!"
0:01:09 > 0:01:14'There's nowhere that inspires my cooking more than Scotland.
0:01:14 > 0:01:18'That's because it was the birthplace of my mother.
0:01:18 > 0:01:21'So I think of myself as half Scottish
0:01:21 > 0:01:25'and, for me, the place is filled with delicious memories.'
0:01:26 > 0:01:31I spent many wonderful times up here and I just love this wild
0:01:31 > 0:01:36and beautiful landscape and the odd drop of rain.
0:01:36 > 0:01:39'My Scots heritage has shaped a lot of my cooking.
0:01:39 > 0:01:43'So in this programme, I want to share some of my best loved
0:01:43 > 0:01:47'and most cooked dishes and show you how to make the most of them.
0:01:51 > 0:01:55'A wonderful classic made with a delicious Highland twist,
0:01:55 > 0:01:59'along with my secret to spruce up glorious veg.
0:02:02 > 0:02:05'A fish supper that adds a bit of zing to an old favourite.
0:02:08 > 0:02:13'And a Scots-inspired pud that brings back sweet memories.
0:02:14 > 0:02:18'But first, a trip down memory lane for a cosy dish
0:02:18 > 0:02:20'inspired by my mother.'
0:02:23 > 0:02:27What could be more everyday than eggs and bacon?
0:02:27 > 0:02:30The smell alone, as you come in the kitchen, of frying bacon
0:02:30 > 0:02:32just reminds me of my childhood,
0:02:32 > 0:02:34so I'm going to make something a little bit different
0:02:34 > 0:02:36with bacon this time, rosti.
0:02:38 > 0:02:42'I'm going to elevate the old bacon and egg combo
0:02:42 > 0:02:46'because in this dish, eggs rest on a delicious bacon rosti.'
0:02:48 > 0:02:51Nowadays, bacon nearly always comes without the rind,
0:02:51 > 0:02:55but I can remember in childhood we had the bacon rinds
0:02:55 > 0:02:58and they were taken off and fried in the pan first
0:02:58 > 0:03:02and then all the extra fat was used for frying eggs and things.
0:03:04 > 0:03:09'Start by frying the bacon until every bit is deliciously crisp.'
0:03:10 > 0:03:11Gosh, this smells good.
0:03:16 > 0:03:17That looks so tempting.
0:03:17 > 0:03:20I could eat it right now, let alone using it for rosti.
0:03:21 > 0:03:24'Pop a thinly sliced onion into the bacon fat.'
0:03:26 > 0:03:28Just adds flavour to so many things,
0:03:28 > 0:03:31I don't know where we'd be without them.
0:03:31 > 0:03:35Leave the lid on that, so it cooks in its own steam
0:03:35 > 0:03:37and I'm going on to do the potatoes.
0:03:39 > 0:03:42'Coarsely grate three floury potatoes,
0:03:42 > 0:03:47'and I'll show you the secret behind a really crisp rosti -
0:03:47 > 0:03:49'get rid of all that starchy water.'
0:03:51 > 0:03:56So take a tea towel, and you can see already, it is really, really wet.
0:03:56 > 0:04:02Take that by all four corners and I'm going to squeeze it,
0:04:02 > 0:04:04so that all the liquid comes out.
0:04:12 > 0:04:14That's it.
0:04:14 > 0:04:18'Once that's done, add those lovely fried onions and the bacon
0:04:18 > 0:04:19'and season it.'
0:04:22 > 0:04:24I can smell the bacon coming up now.
0:04:24 > 0:04:26It just is such a lovely memory.
0:04:26 > 0:04:29Do you know, some of the simplest things are the best,
0:04:29 > 0:04:31and also very inexpensive?
0:04:31 > 0:04:36A couple of rashers of bacon, potato, onion and eggs on top.
0:04:36 > 0:04:38That's it, all done.
0:04:39 > 0:04:42So, I'm using the same frying pan.
0:04:42 > 0:04:44I'm going to add a little more oil.
0:04:48 > 0:04:50Then I'm going to tip that in.
0:04:50 > 0:04:51There it goes.
0:04:53 > 0:04:55The next thing you have to do is to press it down,
0:04:55 > 0:05:00because it's really a potato cake, so there are no gaps,
0:05:00 > 0:05:04so it all clings together and, because this is freshly grated,
0:05:04 > 0:05:09the starch is holding it all together and it's a wonderful dish,
0:05:09 > 0:05:12which is so simple to make.
0:05:12 > 0:05:16'It just needs a few minutes to cook on a medium heat.
0:05:16 > 0:05:20'The delicious smells really take me back to my childhood.'
0:05:20 > 0:05:25Things were short when I was young because it was sort of
0:05:25 > 0:05:28the end of the war, and we kept goats for milk
0:05:28 > 0:05:32and we had a pig, and we never became attached to the pig,
0:05:32 > 0:05:36it was very much that we knew that we were going to eat it
0:05:36 > 0:05:39and we shared it with neighbours. And all the bits and bobs
0:05:39 > 0:05:41that were left, Dad used to make sausages.
0:05:41 > 0:05:44Well, it was a great treat to have real pork sausages.
0:05:47 > 0:05:50'Once the rosti is crisp and golden,
0:05:50 > 0:05:54'turn it out so you can cook the other side.
0:05:54 > 0:05:57And what could finish it off better than fried eggs?'
0:06:03 > 0:06:04And now to bring it all together.
0:06:13 > 0:06:15There you have it.
0:06:15 > 0:06:17Rosti with fried eggs on the top.
0:06:17 > 0:06:21That's just the sort of meal I like when I'm really hungry,
0:06:21 > 0:06:22so I'm going to get stuck in.
0:06:30 > 0:06:34It's absolutely delectable,
0:06:34 > 0:06:36delicious, wonderful.
0:06:36 > 0:06:38I'm in for another slice.
0:06:38 > 0:06:40'I adore my bacon and eggs,
0:06:40 > 0:06:44'but my mother's Scottish childhood made her a great fan
0:06:44 > 0:06:47'of all things from the sea.
0:06:47 > 0:06:48'And I'm just the same.'
0:06:56 > 0:06:59'I've come right up to Ullapool, a famous fishing port
0:06:59 > 0:07:03'on the north-west coast of Scotland, to meet Kirsty,
0:07:03 > 0:07:07'who gets the pick of the local catch for her seafood shack.
0:07:07 > 0:07:09Hello. You must be Kirsty.
0:07:09 > 0:07:11I am. Very nice to meet you.
0:07:11 > 0:07:15All the locals have said the one place to come to is here.
0:07:15 > 0:07:17- Aw, thank you very much.- Right here. I mean, look what you've got!
0:07:17 > 0:07:19Lobster, scallops.
0:07:19 > 0:07:24The one thing that I've no idea what it is is spiny. What is it?
0:07:24 > 0:07:26So that is a spiny, or a squat lobster.
0:07:26 > 0:07:28They're very, very cheap for us to get in,
0:07:28 > 0:07:30because there's no market for them.
0:07:30 > 0:07:34They don't actually keep, so it's an everyday thing here for us.
0:07:34 > 0:07:36Everyday for you, but not for me.
0:07:36 > 0:07:39Well, yeah, exactly! If you like, I'll show you,
0:07:39 > 0:07:41- if you want to come in. - Well, I'll bring my new friend in
0:07:41 > 0:07:43and you can tell me all about him.
0:07:46 > 0:07:51'I'm always happy to learn a new trick or two about cooking seafood.
0:07:51 > 0:07:55'Kirsty serves these squat lobster like popcorn.
0:07:55 > 0:07:58'How lucky I am to taste.'
0:07:58 > 0:08:01So, we would normally have them with a wee bit of garlic mayonnaise
0:08:01 > 0:08:03and some salt and pepper, and that's all you need.
0:08:03 > 0:08:05- Here goes!- Yep.
0:08:06 > 0:08:08- What do you think? - Just wait a minute,
0:08:08 > 0:08:11I haven't got there yet!
0:08:11 > 0:08:12Absolutely delicious!
0:08:12 > 0:08:14Oh, good.
0:08:14 > 0:08:15It's so beautiful here.
0:08:15 > 0:08:18- I mean, looking out at those hills...- Oh, I know, isn't it?
0:08:18 > 0:08:20And I bet you can see the boats coming in and out.
0:08:20 > 0:08:23You can, yeah, we can see the boats all coming in in the morning,
0:08:23 > 0:08:25it's great. And my partner Josh is a fisherman,
0:08:25 > 0:08:29which is great because every morning he'll come in with a whole load of
0:08:29 > 0:08:32spinys, I'll go down to the pier, see what he's got,
0:08:32 > 0:08:34and then we'll cook them for that day and they're sold.
0:08:38 > 0:08:41'The reason shellfish are so good up here is
0:08:41 > 0:08:43'because of the clean, cold waters.
0:08:43 > 0:08:46'I'm dying to see what Josh has caught,
0:08:46 > 0:08:49'so we can cook some straight from the sea.'
0:08:49 > 0:08:51Josh, is this the catch of the day?
0:08:51 > 0:08:53It is indeed, I was out this morning, nice and early.
0:08:53 > 0:08:55These are langoustine.
0:08:55 > 0:08:59Exactly. Real nice condition langoustines here,
0:08:59 > 0:09:00a delicacy on the West Coast.
0:09:02 > 0:09:04These are caught with the creels we're seeing up here.
0:09:04 > 0:09:07Along the bottom, in the mud, this is where these guys like to live,
0:09:07 > 0:09:09in the burrows.
0:09:09 > 0:09:10If you fancy having a peek...
0:09:10 > 0:09:12That's a very hard shell.
0:09:12 > 0:09:14- Absolutely.- They're very beautiful.
0:09:14 > 0:09:16And those are lobsters.
0:09:16 > 0:09:18Of course, they're alive because they're black.
0:09:18 > 0:09:21- Absolutely.- And they go red as soon as you cook them.
0:09:21 > 0:09:23Fresh out the water this morning,
0:09:23 > 0:09:25you're always excited to see a lobster.
0:09:25 > 0:09:27I mean, sheer luxury, aren't they?
0:09:27 > 0:09:29I've been looking forward to some Scottish shellfish.
0:09:29 > 0:09:32How about some langoustine and we'll cook them on the beach?
0:09:32 > 0:09:34- Perfect.- Sounds good to me.
0:09:34 > 0:09:36'Langoustine are the cream of the crop
0:09:36 > 0:09:40'when it comes to prawns and, after mackerel,
0:09:40 > 0:09:43'these are the most valuable catch in Scotland.
0:09:43 > 0:09:45'I can't wait to sample them.'
0:09:45 > 0:09:47- Off we go, then.- Yeah.
0:09:47 > 0:09:48You lead the way.
0:09:52 > 0:09:55I can think of nowhere else I'd rather be.
0:09:55 > 0:09:56It's just perfect.
0:09:56 > 0:09:59Now, we're two cooks. Can you be chef for the day?
0:09:59 > 0:10:01I'll try my very best.
0:10:02 > 0:10:07'Pan-fried with butter, garlic, a few fresh herbs -
0:10:07 > 0:10:09'langoustines a la plancha.
0:10:09 > 0:10:11'Just how I like it.'
0:10:11 > 0:10:12Beautiful.
0:10:15 > 0:10:17So, Josh, are those done, do you think?
0:10:17 > 0:10:19I think that's us ready now.
0:10:19 > 0:10:22They've got a nice bit of colour across the back.
0:10:22 > 0:10:24A bit of lemon over the top.
0:10:24 > 0:10:26- Sounds good.- Smells delicious.
0:10:26 > 0:10:28Come on, give me a lesson, how I do it.
0:10:28 > 0:10:30A little twist from side to side.
0:10:30 > 0:10:33In theory, the tail will come off.
0:10:33 > 0:10:35And then, we're just left with...
0:10:35 > 0:10:38I'll do exactly what you said and I bet it doesn't come anywhere
0:10:38 > 0:10:40- near like that.- Just grab a hold
0:10:40 > 0:10:43- and wiggle it out.- We've got to be patient.- Absolutely.
0:10:43 > 0:10:45It'll be worth it in the end.
0:10:45 > 0:10:47I know. There we are, it's coming.
0:10:47 > 0:10:49- There we go.- How about that? Cheers.
0:10:52 > 0:10:53Good?
0:10:53 > 0:10:55As good as it gets, really, isn't it?
0:10:55 > 0:10:59Do you know, that's the best thing I've ever had.
0:10:59 > 0:11:01It's just like lobster.
0:11:01 > 0:11:04And warm and garlicky, a hint of thyme.
0:11:04 > 0:11:06It is absolutely amazing.
0:11:06 > 0:11:08The very best of Scotland.
0:11:08 > 0:11:09Thank you.
0:11:09 > 0:11:12And with this amazing background, Ullapool at its best.
0:11:17 > 0:11:22'It's not only stunning shellfish that I fell in love with as a child.
0:11:22 > 0:11:27'I also learnt how to cook and eat salmon on these beautiful shores.
0:11:28 > 0:11:33'And my next recipe is a new and delicious way to serve it.'
0:11:33 > 0:11:36When I was young, salmon was very much a luxury.
0:11:36 > 0:11:39In fact, you couldn't buy the cuts of salmon,
0:11:39 > 0:11:42you had to buy the whole salmon and it was for
0:11:42 > 0:11:43a very special celebration.
0:11:43 > 0:11:47I'm going to show you a very special way of doing it.
0:11:47 > 0:11:51It's piquant, it's different, and it's healthy.
0:11:55 > 0:11:57'This is a light, simple dish,
0:11:57 > 0:11:59'served on a bed of tender leeks,
0:11:59 > 0:12:01'which I'm going to soften in butter.'
0:12:03 > 0:12:06While that's going, I'm going to make the dressing,
0:12:06 > 0:12:08and the dressing is made of yuzu.
0:12:08 > 0:12:10You may not have come across it before.
0:12:10 > 0:12:12I haven't used it a lot, but I do like it.
0:12:12 > 0:12:16It's Japanese and it is a fruit that's sometimes yellow,
0:12:16 > 0:12:20sometimes green, and it has a very citrusy flavour.
0:12:23 > 0:12:26'Start with a couple of tablespoons of the yuzu juice.
0:12:26 > 0:12:28'If you can't find any,
0:12:28 > 0:12:31'then a mix of lemon and lime juice will do the trick nicely.
0:12:34 > 0:12:38'A finely chopped red chilli, to give it a kick,
0:12:38 > 0:12:40'a couple of cloves of garlic...'
0:12:40 > 0:12:42And I'm going to just grate those.
0:12:42 > 0:12:45You could use a garlic press, if you prefer.
0:12:45 > 0:12:47So, just rub that down.
0:12:48 > 0:12:50'..and some fresh ginger.'
0:12:50 > 0:12:53So, all these flavours when I was young weren't about,
0:12:53 > 0:12:54weren't available.
0:12:54 > 0:12:58The only thing that I can remember was using powdered ginger.
0:13:00 > 0:13:05'And finally, four tablespoons of olive oil and give it a good stir.'
0:13:05 > 0:13:08Already looks good. It looks exciting.
0:13:08 > 0:13:11Now, I'm going to put some on top of the salmon
0:13:11 > 0:13:13and some I'm keeping as a dressing.
0:13:13 > 0:13:16And I'm going to measure off two tablespoons.
0:13:16 > 0:13:18One, two.
0:13:18 > 0:13:22All the rest will go on top of the salmon, in a moment.
0:13:24 > 0:13:26'Once the leeks are soft,
0:13:26 > 0:13:30'season with a little pepper and salt and layer them into
0:13:30 > 0:13:32'an ovenproof dish.'
0:13:32 > 0:13:35Now, it's something that not many people serve, leeks with salmon,
0:13:35 > 0:13:38but I think it goes really well.
0:13:38 > 0:13:40'Now for the salmon.
0:13:40 > 0:13:42'And I like to use the middle cut,
0:13:42 > 0:13:46'which is the thickest and most succulent part of the fish.'
0:13:46 > 0:13:48Because I've seasoned the leeks really well,
0:13:48 > 0:13:51I'm not going to season the underside of the salmon.
0:13:51 > 0:13:53So I'm going to put that on top,
0:13:53 > 0:13:58and they fit very neatly into the dish.
0:13:58 > 0:13:59Leave space either side.
0:14:01 > 0:14:05'Just a bit more salt and pour on that wonderful zingy dressing.'
0:14:07 > 0:14:09About a spoonful over the top.
0:14:10 > 0:14:13'The secret with salmon is not to overcook it.
0:14:13 > 0:14:18'So, into the oven at 180 fan for 12-15 minutes.
0:14:18 > 0:14:19'But keep an eye.'
0:14:28 > 0:14:31Well, that certainly looks good.
0:14:31 > 0:14:36'For a bit of Asian flair, garnish with delicately sliced radishes,
0:14:36 > 0:14:38'tossed in the reserve dressing.
0:14:38 > 0:14:40'Scrumptious!'
0:14:41 > 0:14:43Isn't that a lovely idea,
0:14:43 > 0:14:47to give a real lift to an everyday classic, salmon.
0:14:49 > 0:14:53'From beautiful salmon to another of Scotland's favourites.'
0:15:03 > 0:15:07'The sight of a wild Highland stag is always a thrill.
0:15:08 > 0:15:14'And these regal animals are prized for their wonderful, lean meat.'
0:15:14 > 0:15:16This is real venison country, isn't it?
0:15:16 > 0:15:19I mean, you can just feel it in the air, can't you?
0:15:19 > 0:15:24'I've come to meet one of Scotland's most talented chefs, Tom Kitchin,
0:15:24 > 0:15:26'who's simply wild about venison.'
0:15:27 > 0:15:28There's such a demand for it.
0:15:28 > 0:15:31Everybody's enjoying it more, and it's lean, it's healthy.
0:15:31 > 0:15:33- Yeah.- It's good for us.
0:15:33 > 0:15:35I mean, after all, it's just like cooking beef, isn't it?
0:15:35 > 0:15:36Exactly.
0:15:36 > 0:15:40'And he's promised me a rather special open-air lunch.'
0:15:40 > 0:15:43What about that? Look at that barbecue, Mary!
0:15:43 > 0:15:44What a setting.
0:15:44 > 0:15:47What a setting, what a location.
0:15:47 > 0:15:48And this is the venison.
0:15:48 > 0:15:51Yeah, look at this. We've got the lovely loin of venison,
0:15:51 > 0:15:53and this is interesting, this is a T-bone of venison.
0:15:53 > 0:15:56In Scotland, we're really showcasing in the farmers' markets
0:15:56 > 0:15:59and the butchers, all the different cuts that you can get
0:15:59 > 0:16:02because, of course, it's just like any other... It's just like beef.
0:16:02 > 0:16:04- It's got four legs. - It's got four legs, exactly.
0:16:04 > 0:16:06So, we're going to just really barbecue those really quickly
0:16:06 > 0:16:09- on that hot barbecue. - So, that'll be very, very tender.
0:16:09 > 0:16:11It should be delicious, yeah.
0:16:11 > 0:16:14So, if you could clean the mushrooms for me, Mary, that would be amazing.
0:16:14 > 0:16:17And I'll do the chopping of the red cabbage because red cabbage,
0:16:17 > 0:16:21traditionally, we always serve it with venison, here in Scotland,
0:16:21 > 0:16:24but not many people know that it's really lovely raw.
0:16:24 > 0:16:25- Yes.- And in a salad as well.
0:16:27 > 0:16:30I think you've done that before.
0:16:30 > 0:16:33'So, while I sort a simple dressing,
0:16:33 > 0:16:36'Tom is rustling up a wonderful Highland coleslaw
0:16:36 > 0:16:38'to complement the venison -
0:16:38 > 0:16:41'red cabbage, walnut and apple.'
0:16:41 > 0:16:42- Skin and all?- Skin and all.
0:16:42 > 0:16:44So, you want to pour some of that over the salad.
0:16:44 > 0:16:46Do you know what I was going to do?
0:16:46 > 0:16:48I would do it the other way round, so the bowl's clean.
0:16:48 > 0:16:51- You're the boss.- Thank you.
0:16:51 > 0:16:52Right, it's going in.
0:16:53 > 0:16:55It's very colourful.
0:16:58 > 0:17:01And then these as well, absolutely delicious.
0:17:01 > 0:17:03What we call them up here, brambles.
0:17:03 > 0:17:04- Brambles.- What do you English call them?
0:17:04 > 0:17:07Well, they're called blackberries, but I call them brambles
0:17:07 > 0:17:09because I come from Scottish stock.
0:17:09 > 0:17:10The best bit of you is Scottish, no?
0:17:10 > 0:17:13- I don't know about that.- If you just want to pick
0:17:13 > 0:17:14a few leaves of parsley.
0:17:14 > 0:17:16'And to finish it off, pan-fried girolle,
0:17:16 > 0:17:20'straight from the forest floor.'
0:17:20 > 0:17:21There we go.
0:17:21 > 0:17:24Look at that. It's like a marriage of flavours.
0:17:24 > 0:17:25A real Scotland on a plate, isn't it?
0:17:25 > 0:17:27Lovely. Are we on to the venison?
0:17:27 > 0:17:29Right, on to the venison.
0:17:31 > 0:17:36'Tom has marinated these steaks with fresh rosemary and thyme.'
0:17:36 > 0:17:39When I do steak, I always season with pepper and salt...
0:17:39 > 0:17:41- Yeah, yeah.- As long as you do it just before you put it on,
0:17:41 > 0:17:44- otherwise it draws the blood out, doesn't it?- Exactly.
0:17:44 > 0:17:46It's one thing I really agree with you chefs,
0:17:46 > 0:17:51that I do like my food well seasoned because you cannot correct it at the
0:17:51 > 0:17:53- table because it doesn't go in in the same way.- Yeah.
0:17:55 > 0:17:56Woohoo!
0:17:57 > 0:17:58Oh, yes!
0:17:59 > 0:18:01Lovely!
0:18:02 > 0:18:03How is the salad, OK?
0:18:03 > 0:18:06Salad looks wonderfully colourful.
0:18:06 > 0:18:07- Oh, look at that.- Lovely.
0:18:07 > 0:18:09That looks beautiful.
0:18:09 > 0:18:11Taste that one.
0:18:11 > 0:18:13So tender.
0:18:13 > 0:18:16- I love it.- OK? Yeah.- If you finish that off, Mary, I've just got
0:18:16 > 0:18:19- to nip and get something, I'll be back in a minute.- OK.
0:18:19 > 0:18:20'There we have it.
0:18:20 > 0:18:25'Marinated venison steak, with a Highland red cabbage slaw.
0:18:25 > 0:18:27'Perfect.'
0:18:27 > 0:18:29One for her lady.
0:18:30 > 0:18:31I'm away!
0:18:33 > 0:18:34- There you go, ma'am.- Thank you.
0:18:34 > 0:18:37- Welcome home, Mary. - I'm here to stay.
0:18:40 > 0:18:43'You don't have to be a deerstalker to enjoy venison.
0:18:44 > 0:18:47'It's easy to pick it up in supermarkets,
0:18:47 > 0:18:51'and a perfect addition to transform a favourite family classic.
0:18:53 > 0:18:56'And what better to go with it than stir-fried veg
0:18:56 > 0:18:58'with shallots and garlic?'
0:19:00 > 0:19:03Nothing's more everyday than cottage pie.
0:19:03 > 0:19:04We all love it.
0:19:04 > 0:19:08My mother used to make it with what she called Scotch mince,
0:19:08 > 0:19:11which was simply minced beef, carrot and onion.
0:19:11 > 0:19:14But I'm going to do a different variation today.
0:19:14 > 0:19:17Instead of the beef, I'm going to use venison.
0:19:21 > 0:19:24'The secret behind a perfect cottage pie
0:19:24 > 0:19:26'is to layer the flavours,
0:19:26 > 0:19:28'starting with some crispy bacon.'
0:19:29 > 0:19:32And the fat is full of flavour, that's left in the pan.
0:19:33 > 0:19:37'And then cook the vegetables in the bacon fat,
0:19:37 > 0:19:41'starting with a finely chopped onion and some fresh rosemary.'
0:19:42 > 0:19:44Then, in goes the carrot.
0:19:46 > 0:19:49'And finally, a heaped tablespoonful of flour,
0:19:49 > 0:19:52'which will give the sauce a velvety consistency.
0:19:56 > 0:20:02'Now to the star of the show, 600g of minced venison.'
0:20:02 > 0:20:07It's funny that in early days, venison was not popular in Scotland.
0:20:07 > 0:20:11They used to roast a haunch of venison, but very rarely was it
0:20:11 > 0:20:13used for something like cottage pie,
0:20:13 > 0:20:16and I think it makes an excellent cottage pie.
0:20:20 > 0:20:22'For even more depth of flavour,
0:20:22 > 0:20:25'I love to add a really good glug of red wine.'
0:20:25 > 0:20:28And that'll be left for supper.
0:20:29 > 0:20:33'And finally, 600ml of beef or game stock.'
0:20:46 > 0:20:50So, that has simmered gently for 40 minutes.
0:20:50 > 0:20:52I'd better just see that it's done, just a sec.
0:20:52 > 0:20:53I know it's very hot.
0:20:57 > 0:20:58That's beautifully soft.
0:20:58 > 0:20:59It's a good flavour.
0:21:01 > 0:21:04'Ladle the mince into a shallow dish and leave it to cool.
0:21:06 > 0:21:08'What cottage pie is complete
0:21:08 > 0:21:11'without a delicious topping of mashed potato?'
0:21:12 > 0:21:16At home, I always just do mashed potato on top, with a little bit
0:21:16 > 0:21:20of milk and butter. But my mum always used to use a thing
0:21:20 > 0:21:21called a ricer.
0:21:21 > 0:21:24And I've still got it, and I'm really rather pleased.
0:21:24 > 0:21:28It must be over 100 years old and I have memories of Mum doing this.
0:21:28 > 0:21:30Gosh, it's really heavy.
0:21:30 > 0:21:32And it's a brilliant machine.
0:21:32 > 0:21:34Let me just show you how it works.
0:21:34 > 0:21:38So, you take some potato, in it goes like that.
0:21:38 > 0:21:42And then, into the pan, watch it come through.
0:21:42 > 0:21:44Doesn't it come through beautifully?
0:21:44 > 0:21:47It actually looks, when you get close up, looks just like rice,
0:21:47 > 0:21:51boiled rice. I think that's why it's called a ricer.
0:21:51 > 0:21:54You know, Mum was cooking right till the end of her life
0:21:54 > 0:21:58and she died at 105, and I expect she is looking down now
0:21:58 > 0:22:01and thinking, "Very good idea to use venison."
0:22:04 > 0:22:08'I like a rich potato topping, so in goes butter...'
0:22:08 > 0:22:11Just to make it a nice spreading consistency.
0:22:11 > 0:22:13'..a splash of milk...'
0:22:13 > 0:22:16And in no way would my mum put cream in there,
0:22:16 > 0:22:18that wasn't for those sort of occasions.
0:22:18 > 0:22:20'..and seasoning.
0:22:20 > 0:22:25'A really good tip is to let the mince go stone-cold
0:22:25 > 0:22:27'before you add the mash.
0:22:27 > 0:22:31'If you do it when it's hot, it will just mix in with the mince.
0:22:33 > 0:22:38'Then it's into the oven at 180 fan until it's golden and bubbly.
0:22:38 > 0:22:39'I can't wait.
0:22:41 > 0:22:45'While that's in the oven, I can show you how to turn a bowl
0:22:45 > 0:22:48'of ordinary veg into something exciting.'
0:22:49 > 0:22:53The secret of everyday cooking is to shake it up a bit,
0:22:53 > 0:22:54make it a bit different.
0:22:57 > 0:23:02'I'm giving plain old broccoli and cauliflower a real lift.
0:23:02 > 0:23:06'Banana shallots will give the veg a lovely flavour.'
0:23:06 > 0:23:10If you haven't any shallots, you could use finely chopped
0:23:10 > 0:23:12or sliced onion.
0:23:12 > 0:23:16And then give that a good stir and keep it going for a few minutes.
0:23:16 > 0:23:20'Once they're soft and translucent, in go the veg.'
0:23:20 > 0:23:23So, what I'm going to do is give this a quick stir...
0:23:25 > 0:23:28..like that. I have to admit, when I was young,
0:23:28 > 0:23:31some of our vegetables were a bit overcooked.
0:23:31 > 0:23:34And now I love them with a bone in the middle.
0:23:34 > 0:23:36In goes the garlic.
0:23:36 > 0:23:40'Add crushed garlic near the end, so it doesn't burn,
0:23:40 > 0:23:43'along with a good tablespoon of runny honey.
0:23:43 > 0:23:44'So tempting.'
0:23:51 > 0:23:53Sorry, it's irresistible.
0:23:53 > 0:23:54Just one small piece.
0:23:56 > 0:23:58That is absolutely scrumptious.
0:23:58 > 0:24:03'Stir-frying really gives an added dimension to everyday veg.
0:24:07 > 0:24:10'And there you have it, the perfect accompaniment
0:24:10 > 0:24:12'to my venison cottage pie.'
0:24:14 > 0:24:17I don't think anybody will notice if I have a little try,
0:24:17 > 0:24:19just in the interest of science.
0:24:20 > 0:24:21It's hot.
0:24:23 > 0:24:24Mm!
0:24:24 > 0:24:28There's a lovely crunchiness to that potato and a very full flavour
0:24:28 > 0:24:30to the venison.
0:24:30 > 0:24:35Do you know, I think having venison instead of beef really gives it
0:24:35 > 0:24:37a lift and makes it a very special pie.
0:24:46 > 0:24:49'We were never without a bottle of whisky in the drinks cupboard
0:24:49 > 0:24:51'when I was growing up.
0:24:51 > 0:24:54'And as the weather draws in, a wee dram in my sumptuous pud
0:24:54 > 0:24:56'seems a jolly good idea.'
0:24:58 > 0:25:01So I'm going to be making Scots whisky cream.
0:25:01 > 0:25:03And here's the main ingredient.
0:25:05 > 0:25:07The clouds are coming down, so I've got to be quick,
0:25:07 > 0:25:10otherwise I might be masked with the cloud.
0:25:10 > 0:25:13'The joy of this recipe is a potent syrup.
0:25:13 > 0:25:15'Starting with the juice of half an orange
0:25:15 > 0:25:17'and the all-important whisky.'
0:25:20 > 0:25:23Whenever I see whisky, I always think of my grandfather.
0:25:23 > 0:25:26He was a Scot and he used to come and stay
0:25:26 > 0:25:29when I was a little wee girl.
0:25:29 > 0:25:34And he used to have a dram at six o'clock and, believe it or not,
0:25:34 > 0:25:38come, sort of, bedtime, another dram, and the drams got increased.
0:25:40 > 0:25:43'To that, I just add 100g of caster sugar
0:25:43 > 0:25:49'and three tablespoons of lovely Dundee marmalade.'
0:25:49 > 0:25:50That's it.
0:25:50 > 0:25:53And the little bits of peel go in there, too.
0:25:55 > 0:25:59Now, this is going to make a syrup, and so I'm camping,
0:25:59 > 0:26:02I've got to turn that on, press that hard.
0:26:04 > 0:26:06Can you hear it? I can. It's away.
0:26:06 > 0:26:09So, put this on and dissolve the sugar.
0:26:09 > 0:26:13'Drop in some pieces of orange peel to infuse.'
0:26:13 > 0:26:16All that will add to the flavour.
0:26:16 > 0:26:20'The trick for a thick, dreamy syrup is to let it come to
0:26:20 > 0:26:24'the boil for a minute and don't be tempted to stir.
0:26:24 > 0:26:27'If you do, the sugar will crystallise.'
0:26:27 > 0:26:28The smell is amazing.
0:26:31 > 0:26:33So, leave that to get stone-cold,
0:26:33 > 0:26:35leaving those big strips of peel in there.
0:26:38 > 0:26:41'Once it's cool, I can bring it all together.
0:26:41 > 0:26:47'Remove the peel and add 450ml of pouring double cream.'
0:26:47 > 0:26:51All wonderful everyday Scottish ingredients.
0:26:51 > 0:26:54'Then whisk to a thick foam.'
0:26:54 > 0:26:56No electric mixer around here.
0:26:56 > 0:26:57Just the hand one.
0:27:03 > 0:27:07Surprisingly, it's going very quickly.
0:27:07 > 0:27:10Aren't I lucky? I think there might be thunder coming or something.
0:27:10 > 0:27:14They always say that when there's thunder, it thickens more quickly.
0:27:14 > 0:27:18'This is so deliciously potent, I like to serve it in shot glasses.'
0:27:22 > 0:27:26Then finish with a little sort of swirl, as you do it.
0:27:26 > 0:27:29'Topped off with another Scottish favourite.'
0:27:29 > 0:27:30These are simply beautiful.
0:27:31 > 0:27:33Three of those on top of each one.
0:27:36 > 0:27:39'And lastly, some orange zest.'
0:27:39 > 0:27:41It just sort of finishes it off.
0:27:43 > 0:27:45At this stage, I don't half need warming up.
0:27:45 > 0:27:47So, let me try.
0:27:47 > 0:27:49I might even have a dram afterwards.
0:27:57 > 0:28:03I can tell you, it's well worth the drizzle, the wind, and the chilling,
0:28:03 > 0:28:05to make this. It is...
0:28:06 > 0:28:07..fantastic.
0:28:16 > 0:28:20'Next time, it's hearty and wholesome recipes
0:28:20 > 0:28:23'for when you've really worked up an appetite.'
0:28:25 > 0:28:27That is blissful!
0:28:27 > 0:28:29It is scrumptious! It's beautiful!