0:00:02 > 0:00:05I'm Mary Berry, and in this series
0:00:05 > 0:00:09I'll be celebrating the very best of my everyday cooking.
0:00:10 > 0:00:13Day-to-day cooking needn't be mundane.
0:00:13 > 0:00:17Even the simplest recipes can be a joy.
0:00:17 > 0:00:21I want to show you easy ways to transform dishes
0:00:21 > 0:00:24into something really special.
0:00:25 > 0:00:28'From my recipes that stir fond memories...'
0:00:28 > 0:00:31- Welcome home, Mary. - I'm here to stay.
0:00:32 > 0:00:35'..to my delicious ideas to feed the family...'
0:00:36 > 0:00:39- Not bad, is it? - Very, very good.
0:00:39 > 0:00:42'..and my surprisingly easy show-stoppers
0:00:42 > 0:00:45'for when you want to show off.'
0:00:45 > 0:00:48LAUGHTER It feels like firework day. How about that, then?
0:00:48 > 0:00:55'In this programme - my everyday hearty and wholesome favourites.'
0:00:56 > 0:00:58That is blissful.
0:00:58 > 0:01:00It is scrumptious. It's beautiful.
0:01:08 > 0:01:12I love time at home in the garden, tending to the vegetables,
0:01:12 > 0:01:16being with my dogs and enjoying fresh air.
0:01:19 > 0:01:21And after an invigorating day,
0:01:21 > 0:01:24I'm ready for dishes bursting with goodness.
0:01:25 > 0:01:28Nothing beats a wholesome hearty supper.
0:01:28 > 0:01:30I'm going to show you some tempting recipes
0:01:30 > 0:01:33that are really lovely to come home to.
0:01:33 > 0:01:35It gives you a great welcome.
0:01:35 > 0:01:40The ultimate Bolognese, given my own special touch.
0:01:42 > 0:01:45A gorgeous salad, bursting with intense flavour.
0:01:47 > 0:01:51A scrumptious sea bass supper, with added crunch,
0:01:51 > 0:01:56and a good wholesome pud, full of natural sweetness.
0:01:56 > 0:02:01But first, my heart-warming soup with added crispy goodness.
0:02:06 > 0:02:09A hearty soup is a great everyday favourite,
0:02:09 > 0:02:15and I've got a wonderful idea that gives soup masses of extra flavour.
0:02:15 > 0:02:16First, celeriac.
0:02:16 > 0:02:18I just love it.
0:02:18 > 0:02:22It's similar to celery, with a deliciously nutty overtone.
0:02:23 > 0:02:25I try to grow it at home.
0:02:25 > 0:02:27Ours is well behind.
0:02:27 > 0:02:29I've brought some in - don't laugh.
0:02:32 > 0:02:34It looks as though it's got hair growing on it.
0:02:34 > 0:02:38Mine certainly need another two months in the ground, well watered,
0:02:38 > 0:02:41before they'll get anywhere near that size.
0:02:41 > 0:02:45Remove the peel quickly, so the flesh doesn't discolour.
0:02:47 > 0:02:49Then I'm going to cube it.
0:02:51 > 0:02:52Rough cubes.
0:02:54 > 0:02:55That's it.
0:02:56 > 0:03:01What gives this soup depth is one of my favourite ingredients,
0:03:01 > 0:03:03pan-fried in butter.
0:03:03 > 0:03:06In the pan here I've got six rashers of pancetta.
0:03:06 > 0:03:08I've snipped it up into small pieces.
0:03:09 > 0:03:11It'll become crisp very quickly.
0:03:13 > 0:03:17Drain every bit of fat off that. Pop it on there.
0:03:18 > 0:03:21Save the crisp pancetta to top the soup,
0:03:21 > 0:03:24but it's a good tip to hang on to the wonderful flavour from the fat
0:03:24 > 0:03:28so it comes through in the soup itself.
0:03:28 > 0:03:31In goes onion, butter,
0:03:31 > 0:03:36and a cubed potato to give the soup its hearty texture.
0:03:37 > 0:03:41And then the crowning glory, that wonderful celeriac.
0:03:43 > 0:03:45'You need about 750ml of stock...'
0:03:47 > 0:03:51Now, the stock can be vegetable stock or it could be chicken stock.
0:03:52 > 0:03:54'..and, of course, pepper and salt.'
0:03:55 > 0:03:56Turn the heat down,
0:03:56 > 0:03:59and then simmer those vegetables until they're tender.
0:03:59 > 0:04:01It'll take 15 or 20 minutes.
0:04:02 > 0:04:03While that simmers away,
0:04:03 > 0:04:07I'll show you what gives this a delicious wholesome crunch -
0:04:07 > 0:04:10a different shaped crouton.
0:04:10 > 0:04:14So these are into little batons, as the chefs call them.
0:04:14 > 0:04:17These are fairly stale. Don't try and do it with fresh bread,
0:04:17 > 0:04:19because it won't hold its shape.
0:04:20 > 0:04:24Toss them in olive oil and coat in poppy seeds.
0:04:25 > 0:04:27They give a very interesting finish.
0:04:29 > 0:04:31And for extra flavour,
0:04:31 > 0:04:34give them a sprinkle of Parmesan and season them well.
0:04:37 > 0:04:40Then into the oven for ten minutes,
0:04:40 > 0:04:42and you may need to give them a turn.
0:04:44 > 0:04:47An easy idea to spruce up a slice of bread.
0:04:47 > 0:04:49Well, to me, those look special.
0:04:49 > 0:04:52Much more exciting than ordinary croutons.
0:04:52 > 0:04:54In the interests of science,
0:04:54 > 0:04:56I'd better just see if they're all right.
0:04:58 > 0:05:01You don't get much more crispy than that.
0:05:04 > 0:05:07'I want the soup beautifully smooth,
0:05:07 > 0:05:10'so I strain off the stock and puree the vegetables...'
0:05:16 > 0:05:18That looks just the job.
0:05:18 > 0:05:20'..and then put that rich stock,
0:05:20 > 0:05:24'along with the puree, back in the pan to get it piping hot.'
0:05:26 > 0:05:29The smell of celeriac I think is lovely.
0:05:31 > 0:05:36And I'm going to add two or three tablespoonfuls of double cream.
0:05:36 > 0:05:41That just enriches it and makes it a really hearty, warming soup.
0:05:45 > 0:05:47It's like pure velvet, it's lovely.
0:05:49 > 0:05:52And for a hearty topping, my crunchy poppy seed croutons.
0:05:54 > 0:05:55Put them on in the last minute,
0:05:55 > 0:05:58because you want them absolutely crispy,
0:05:58 > 0:06:01and that one went on without being asked.
0:06:01 > 0:06:03'Some peppery watercress.'
0:06:03 > 0:06:05Now, watercress is delicious with it,
0:06:05 > 0:06:07and also it brings out the colour.
0:06:07 > 0:06:09'And that crisp pancetta.'
0:06:09 > 0:06:13And you just need a little pinch on the top of each bowlful,
0:06:13 > 0:06:14and it'll add to the flavour.
0:06:16 > 0:06:20I think that's a very special, heart-warming soup.
0:06:26 > 0:06:30There's something wholesome and satisfying about home-grown food.
0:06:30 > 0:06:32It always seems to taste better.
0:06:33 > 0:06:37And my next recipe uses one of my favourite herbs from the garden
0:06:37 > 0:06:40to transform a fillet of sea bass.
0:06:45 > 0:06:48I'm going to make it a little more hearty and robust
0:06:48 > 0:06:50by adding a crumb crust.
0:06:52 > 0:06:55Start by melting 40g of butter.
0:06:55 > 0:07:00So, I've got 60g of Japanese dried breadcrumbs.
0:07:00 > 0:07:03They're very, very crisp. You can do them yourself,
0:07:03 > 0:07:06but you need to dry them out in the oven first.
0:07:06 > 0:07:08So, in they go, 60g.
0:07:09 > 0:07:12For a bit of punch, finely grate the zest of a lemon.
0:07:14 > 0:07:15I love the smell of lemon.
0:07:15 > 0:07:18And lemon goes really well with fish.
0:07:18 > 0:07:20That's it.
0:07:21 > 0:07:24Now, you want to get that really coated with the butter.
0:07:26 > 0:07:28Season with pepper and salt.
0:07:29 > 0:07:35And, for me, what makes this dish is the mild aniseed tone of tarragon.
0:07:35 > 0:07:37And it smells so good.
0:07:38 > 0:07:40There's nothing like fresh tarragon.
0:07:40 > 0:07:44Don't be tempted, unless you have to, to use dried tarragon.
0:07:44 > 0:07:45It just isn't the same.
0:07:46 > 0:07:49Mix half the tarragon with the breadcrumbs.
0:07:52 > 0:07:58Now, for my secret to ensure a crunchy, perfectly coated fish.
0:07:58 > 0:08:02If you try and dip the fish into this, it doesn't really stick.
0:08:03 > 0:08:08My trick is to lay the crumbs onto the tray first.
0:08:08 > 0:08:10Then take the fish,
0:08:10 > 0:08:14and put it skin side down on top of the crumbs.
0:08:18 > 0:08:20That's it.
0:08:20 > 0:08:24Then really press that down all the way...
0:08:24 > 0:08:26so those crumbs stick.
0:08:26 > 0:08:30Then I'm going to put just a little seasoning on top.
0:08:30 > 0:08:35All these layers of seasoning really does help to add to the flavour.
0:08:36 > 0:08:40Then spoon the rest of the breadcrumbs over the fillets.
0:08:42 > 0:08:46For that finishing touch, add a sprinkle of Parmesan.
0:08:47 > 0:08:50I think it's nice to do it slightly more chunkily,
0:08:50 > 0:08:52as I have on the coarse grater.
0:08:54 > 0:08:55So that's ready for the oven,
0:08:55 > 0:09:00and you want to cook it at 180 fan for about 15 minutes.
0:09:02 > 0:09:04While the fish cooks,
0:09:04 > 0:09:07I have a simple, fragrant sauce to go with it.
0:09:07 > 0:09:11Creme fraiche, the rest of that tarragon,
0:09:11 > 0:09:13a dash of sugar,
0:09:13 > 0:09:15and a squeeze of lemon.
0:09:17 > 0:09:19Believe it or not, that's the sauce.
0:09:20 > 0:09:22Just in time, as well.
0:09:24 > 0:09:27The top is a gorgeous golden brown.
0:09:27 > 0:09:30I think it looks really inviting.
0:09:30 > 0:09:32Serve it at once.
0:09:34 > 0:09:37I'm going to serve it with a little samphire.
0:09:37 > 0:09:39It has a lovely sort of salty flavour.
0:09:39 > 0:09:43Samphire's becoming more and more popular.
0:09:43 > 0:09:45If you can't get it from your supermarket,
0:09:45 > 0:09:48your local fishmonger is worth a try.
0:09:48 > 0:09:51So there it is, tarragon-crusted sea bass,
0:09:51 > 0:09:56a really hearty way of serving one of my favourite fishes.
0:10:04 > 0:10:08We Brits are lucky that we can produce so many things
0:10:08 > 0:10:11that we love to use every day.
0:10:11 > 0:10:12Honey is a perfect example.
0:10:14 > 0:10:16I've always dreamed of keeping bees,
0:10:16 > 0:10:18and I'm not alone.
0:10:18 > 0:10:21It's now one of Britain's fastest-growing hobbies.
0:10:25 > 0:10:27Here in Hertfordshire,
0:10:27 > 0:10:32scientist Sue Carter has been keeping bees for 18 years.
0:10:33 > 0:10:38But first, very important that you don't forget your protection.
0:10:38 > 0:10:41Right, here we are, Mary, your suit.
0:10:41 > 0:10:44So, we've got two parts to it.
0:10:44 > 0:10:45There's the trousers.
0:10:48 > 0:10:51- Right? - OK, there we go, over the head.
0:10:51 > 0:10:53And it's just like getting into a jumper.
0:10:53 > 0:10:55Yeah, there we are.
0:10:55 > 0:10:57Gosh, I've got perfect vision.
0:10:57 > 0:10:59- You can see everything. - You can, can't you?
0:10:59 > 0:11:02You think that the mesh is going to stop you seeing.
0:11:02 > 0:11:03No, you can see perfectly!
0:11:03 > 0:11:05And the last thing is a pair of gloves.
0:11:05 > 0:11:07Right, I feel kitted out.
0:11:09 > 0:11:10- Right, we're all in.- Off we go.
0:11:10 > 0:11:12I'll follow you.
0:11:14 > 0:11:18'If you don't have a big space like Sue, don't let that put you off.
0:11:18 > 0:11:21'Beehives can be kept in smaller gardens.
0:11:21 > 0:11:23'Just use the right precautions.'
0:11:25 > 0:11:27What do I have to do with this?
0:11:27 > 0:11:30Help me by smoking the front of the entrance here.
0:11:30 > 0:11:33The smoke helps to calm the bees.
0:11:33 > 0:11:36They think they've got a forest fire coming and they feel sort of,
0:11:36 > 0:11:38"Oh," and don't bother stinging you.
0:11:40 > 0:11:42We're going to take the roof off.
0:11:42 > 0:11:44There's hundreds of them!
0:11:45 > 0:11:49How much honey does one bee produce in its lifetime?
0:11:49 > 0:11:52Well, a bee has got a relatively short lifetime during summer,
0:11:52 > 0:11:53it's only about six weeks,
0:11:53 > 0:11:57and it will collect about a 12th of a teaspoon of honey.
0:11:57 > 0:12:00- Gosh.- Now, this here is what we call a super.
0:12:00 > 0:12:04There is a box at the bottom which we call the brood box.
0:12:04 > 0:12:08And on top of that is a wire grid called a Queen excluder,
0:12:08 > 0:12:11because we don't want the Queen laying brood in here.
0:12:11 > 0:12:13This is purely for the honey stores.
0:12:13 > 0:12:15But how many bees are in here?
0:12:15 > 0:12:19In total in the hive there's probably 40,000-50,000.
0:12:19 > 0:12:2340,000 to 50,000! But if you lose all these in six weeks,
0:12:23 > 0:12:25where are the next lot coming from?
0:12:25 > 0:12:29Well, that's what the Queen's doing down below. She's laying lots of
0:12:29 > 0:12:32eggs all of the time to replace the ones that we're losing.
0:12:32 > 0:12:34Somewhere in the region of 2,000 eggs a day.
0:12:34 > 0:12:37- She's a busy bee, isn't she? - She certainly is, yes.
0:12:37 > 0:12:41'Whilst the Queen bee is laying eggs, the female workers around her
0:12:41 > 0:12:45'are turning the collected nectar into honey.
0:12:45 > 0:12:48'Sue is keen to show me the Queen,
0:12:48 > 0:12:52'but with thousands of bees, she's not easy to find.'
0:12:53 > 0:12:55No. No, not there.
0:12:57 > 0:12:59She's not there either.
0:13:00 > 0:13:02Ah, I see her.
0:13:02 > 0:13:04You see her? I don't.
0:13:04 > 0:13:06- Point her out to me.- She's here.
0:13:06 > 0:13:08Oh, yes.
0:13:08 > 0:13:10She's certainly the centre of attraction.
0:13:10 > 0:13:14She's a much longer bodied and sort of slightly broader stripes.
0:13:14 > 0:13:15There she is.
0:13:18 > 0:13:22'Beekeepers only collect honey from their hives twice a year,
0:13:22 > 0:13:25'so you need to be patient if you're doing it at home.'
0:13:26 > 0:13:28OK, off you go.
0:13:30 > 0:13:32You should see the back of you, you're covered in bees.
0:13:32 > 0:13:35- So are you!- Am I? - Let's shake our suits off.
0:13:37 > 0:13:38Go back home, all of you!
0:13:46 > 0:13:50Before I get to sample the freshest honey I've ever tasted,
0:13:50 > 0:13:53I've got the perfect idea for a hearty salad
0:13:53 > 0:13:56to really liven up the lunch table.
0:14:00 > 0:14:02Salads have changed over the years, haven't they?
0:14:02 > 0:14:06I mean, there was the day when there was tomato, lettuce,
0:14:06 > 0:14:09and that really was what salads were.
0:14:09 > 0:14:12And now you have many more ingredients,
0:14:12 > 0:14:13and more exciting dressings.
0:14:13 > 0:14:17And I can remember well when olive oil was only bought
0:14:17 > 0:14:22from the chemist shop in a bottle, and it was not used for cooking.
0:14:22 > 0:14:24And anyway, it tasted horrible.
0:14:25 > 0:14:28This salad is full of exciting textures.
0:14:28 > 0:14:33To start, I've got mixed grains of red and white quinoa
0:14:33 > 0:14:34and bulgur wheat.
0:14:37 > 0:14:41All you do is bring them to the boil for a few minutes.
0:14:41 > 0:14:44Already, the grains are beginning to swell.
0:14:44 > 0:14:49Turn off the heat and leave for about 20 minutes
0:14:49 > 0:14:51until all the liquid is absorbed.
0:14:51 > 0:14:55On to the dressing, and I'm giving it a sharp kick.
0:14:55 > 0:14:59The newest ingredient is this pomegranate molasses.
0:14:59 > 0:15:02Now, pomegranate molasses is sort of sweet and sour.
0:15:02 > 0:15:04It makes very good dressings.
0:15:04 > 0:15:07So often I use honey because I like that in a dressing,
0:15:07 > 0:15:09but this has the added sourness.
0:15:09 > 0:15:12It's a great addition to the store cupboard,
0:15:12 > 0:15:15giving a fruity depth to all sorts of dishes.
0:15:15 > 0:15:18For my dressing, all it needs is olive oil,
0:15:18 > 0:15:21the zest and juice of a lemon,
0:15:21 > 0:15:24and a dash of sugar to offset the sharpness.
0:15:25 > 0:15:28So, there's my dressing, as easy as can be.
0:15:29 > 0:15:33The quinoa has had 20 minutes just to absorb the rest of that liquid.
0:15:36 > 0:15:39Fresh herbs give a real lift to everyday cooking,
0:15:39 > 0:15:42making it vibrant and interesting.
0:15:42 > 0:15:46Now, you're going to be surprised, the amount of herbs that I use,
0:15:46 > 0:15:50but I want it to be bright, bright green.
0:15:50 > 0:15:54For this, I want fresh mint, parsley, basil and chives.
0:15:56 > 0:15:59Absolutely wonderful.
0:16:03 > 0:16:06And it makes all the difference to have a good knife.
0:16:08 > 0:16:10Gosh, they make a difference, don't they?
0:16:10 > 0:16:13Not only to the wonderful aroma, but they're adding to the colour.
0:16:15 > 0:16:17The grains can take strong flavours,
0:16:17 > 0:16:21so I'm adding softened red onion, sun blushed tomatoes,
0:16:21 > 0:16:23and a little seasoning.
0:16:26 > 0:16:30And to finish it off, I love well-flavoured feta cheese.
0:16:30 > 0:16:33This is good quality feta cheese,
0:16:33 > 0:16:36and it's nice just to crumble in little pieces.
0:16:37 > 0:16:39That you do with your fingers.
0:16:41 > 0:16:42In goes my dressing.
0:16:42 > 0:16:45And a good tip is to wait before serving.
0:16:45 > 0:16:47Give that a couple of hours
0:16:47 > 0:16:50so the flavour really gets through to the quinoa.
0:16:52 > 0:16:56That certainly is a far cry from some of the boring salads
0:16:56 > 0:16:59that I was brought up with. It is scrumptious.
0:16:59 > 0:17:01It's beautiful and I love it.
0:17:19 > 0:17:24Nothing beats a hearty supper when you've worked up an appetite,
0:17:24 > 0:17:28and my next recipe is my delicious version
0:17:28 > 0:17:31of one of our nation's go-to dishes.
0:17:35 > 0:17:39We Brits cook Bolognese more than any other meat recipe.
0:17:39 > 0:17:41So, here goes.
0:17:41 > 0:17:46Every good Bolognese begins with the very important trinity
0:17:46 > 0:17:48of onion, celery and carrot.
0:17:50 > 0:17:53So I'm just sort of sweating those off.
0:17:53 > 0:17:57Keep on a high heat and stir to stop them sticking to the pan.
0:17:57 > 0:17:59Next, I'm going to add the meat
0:17:59 > 0:18:04and I've got 500g of beef and 500g of pork.
0:18:05 > 0:18:09Having the two meets mean you get a wonderful, deep flavour,
0:18:09 > 0:18:12and it's what the Italians do.
0:18:12 > 0:18:15To begin with, the meat often sticks together,
0:18:15 > 0:18:17that's why I'm using two spatulas.
0:18:19 > 0:18:24Still on a high heat, let the meat get beautifully browned.
0:18:24 > 0:18:28To give it some intensity, add three cloves of crushed garlic,
0:18:28 > 0:18:33and three tablespoons of sun-dried tomato paste.
0:18:34 > 0:18:36I'm going to judge it.
0:18:36 > 0:18:37I like sun-dried tomato paste.
0:18:37 > 0:18:40It's rich and flavoursome.
0:18:40 > 0:18:43'In goes 200ml of good stock,
0:18:43 > 0:18:46'a can of chopped tomatoes...'
0:18:46 > 0:18:49That helps to give a bit of texture.
0:18:49 > 0:18:51'..and 500g of passata...'
0:18:52 > 0:18:56I'm going to give that a good stir and let it bubble up.
0:19:00 > 0:19:03'..and then three tablespoons of fresh thyme.'
0:19:03 > 0:19:07And I almost forgot a very important ingredient - the wine.
0:19:07 > 0:19:09White or red, whatever you've got to hand,
0:19:09 > 0:19:12though I really prefer to add white.
0:19:12 > 0:19:15There's never any left in our household.
0:19:15 > 0:19:18I might even have to open a bottle especially.
0:19:20 > 0:19:22150ml of wine.
0:19:26 > 0:19:29That's it. Back in the fridge, and we'll enjoy it later.
0:19:31 > 0:19:34Lastly, a few bay leaves, and season well.
0:19:34 > 0:19:38Most people cook Bolognese on the hob,
0:19:38 > 0:19:42but I have a good tip that will make the most tender,
0:19:42 > 0:19:46deeply flavoured Bolognese you have ever tasted.
0:19:46 > 0:19:49The total cooking time of this is two hours.
0:19:49 > 0:19:52I like to do it in the oven.
0:19:52 > 0:19:55It's a slow-cooked ragu Bolognese sauce,
0:19:55 > 0:19:58and it really does bring out the flavour of all the ingredients.
0:19:58 > 0:20:01I do it at 140 fan.
0:20:09 > 0:20:10After an hour in the oven,
0:20:10 > 0:20:15my secret is to make it even richer by adding double cream.
0:20:15 > 0:20:18Don't worry, it doesn't curdle or do anything like that -
0:20:18 > 0:20:21it just enriches it.
0:20:21 > 0:20:24And what I want to end up with is a fairly thick mixture,
0:20:24 > 0:20:27so I'm putting it back in the oven without the lid on
0:20:27 > 0:20:31for the last hour, and it will gently simmer away.
0:20:33 > 0:20:37The Italian way isn't to serve a robust meat sauce
0:20:37 > 0:20:39with a skinny pasta like spaghetti.
0:20:39 > 0:20:44For the perfect pairing choose a thicker shape like pappardelle.
0:20:44 > 0:20:48I like the idea of using a flat pasta cos it picks up
0:20:48 > 0:20:51the sauce better and you get more of it.
0:20:51 > 0:20:56Allow 75g per head, a bit more if they're starving.
0:20:58 > 0:21:00I'd love to have Parmesan cheese with it.
0:21:00 > 0:21:03When I first began using Parmesan cheese, you had to have
0:21:03 > 0:21:06a special grater because it was so hard and so mature,
0:21:06 > 0:21:10and in fact in Italy they still mature it more than we do,
0:21:10 > 0:21:13but it does mean you can grate it more easily.
0:21:22 > 0:21:27After two hours the meat will have soaked up all those rich flavours
0:21:27 > 0:21:29and it'll melt in the mouth.
0:21:33 > 0:21:37This is just what I wanted to happen - it's reduced,
0:21:37 > 0:21:41it's quite a thick mixture, it's a perfect colour.
0:21:43 > 0:21:44Over the top.
0:21:44 > 0:21:46And another one.
0:21:48 > 0:21:52That's it. And then a little bit of Parmesan, when you serve it,
0:21:52 > 0:21:55just gently sprinkled over the top.
0:21:58 > 0:22:01I can quite understand how Bolognese is one of
0:22:01 > 0:22:04our great British everyday favourites.
0:22:04 > 0:22:06It's certainly one of mine.
0:22:16 > 0:22:18Back in Hertfordshire,
0:22:18 > 0:22:22Sue is going to show me how to extract the honey we collected.
0:22:24 > 0:22:28So, Sue, we've got these frames...
0:22:28 > 0:22:30how do we get the honey out of here?
0:22:30 > 0:22:33You're going to take your knife and you're going to gently take
0:22:33 > 0:22:35- this wax off the top. - So I'm going to shave off,
0:22:35 > 0:22:38rather like as though it was Parmesan?
0:22:38 > 0:22:40- Yes.- Right.
0:22:40 > 0:22:43'The bees store the honey inside the honeycomb,
0:22:43 > 0:22:46'and seal it with wax to keep it fresh.
0:22:46 > 0:22:50'Once the wax is off we can separate the runny honey from the comb.'
0:22:50 > 0:22:52You're doing well.
0:22:52 > 0:22:56Well, I'm quite used to cutting a Victoria sandwich in half.
0:22:57 > 0:23:00- See the honey oozing out? It's lovely.- I can.
0:23:00 > 0:23:04It's fun to do - it's almost satisfying, isn't it?
0:23:04 > 0:23:06I have to say, you're doing a very good job.
0:23:06 > 0:23:08Most people, when they do it first time...
0:23:08 > 0:23:11- What do they do?- Well, they dig so much more into the comb.
0:23:11 > 0:23:13Ah, but I'm not digging into the comb because if I do
0:23:13 > 0:23:16I'm taking that precious honey away.
0:23:17 > 0:23:19It's a lovely sweet aroma.
0:23:19 > 0:23:22I cannot resist having just a little taste.
0:23:22 > 0:23:23It is...
0:23:24 > 0:23:27And that's honey at its absolute best.
0:23:27 > 0:23:28It's fresh from the hive.
0:23:28 > 0:23:32It... It does taste flowery.
0:23:32 > 0:23:35There's a true sort of floral flavour to that.
0:23:35 > 0:23:38So next we put it into the extractor.
0:23:38 > 0:23:41- In there.- And obviously we're going to spin it.
0:23:41 > 0:23:43Yeah. The next frame.
0:23:43 > 0:23:47I'm going to put it in the opposite side so that it balances it up.
0:23:47 > 0:23:50- And then you go and turn this handle.- Right, OK.
0:23:51 > 0:23:55Do you know, it's as easy as spinning lettuce in a salad spinner?
0:23:55 > 0:23:57It's light as a feather.
0:23:59 > 0:24:02As I'm doing it, I can smell the honey coming.
0:24:03 > 0:24:05Gorgeous smell.
0:24:05 > 0:24:09'The type of flowers the bees visit really changes the flavour,
0:24:09 > 0:24:13'colour and aroma of the honey, so no crop is ever the same.'
0:24:15 > 0:24:18So up on here now?
0:24:18 > 0:24:21Now, I will manage the tap, if you manage the jar.
0:24:21 > 0:24:22Will you stop it at the right time?
0:24:22 > 0:24:25Absolutely, otherwise you might get sticky.
0:24:25 > 0:24:28Oh, it looks absolutely wonderful.
0:24:30 > 0:24:35'It takes more than 20,000 busy bees to fill this one jar,
0:24:35 > 0:24:39'and it's not just honey which they're useful for.
0:24:39 > 0:24:41'They are important pollinators -
0:24:41 > 0:24:44'one third of the food we eat wouldn't be available
0:24:44 > 0:24:47'if it wasn't for the bees.'
0:24:47 > 0:24:49I think that's about it.
0:24:49 > 0:24:51That's it?
0:24:52 > 0:24:55So there we are. Pure liquid gold.
0:24:58 > 0:25:01And here we've got wonderful honey.
0:25:01 > 0:25:04It wasn't too complicated and the bees have done all the work.
0:25:04 > 0:25:07They have indeed, and I hope you've enjoyed your day beekeeping
0:25:07 > 0:25:10and it's encouraged you to perhaps take it up yourself.
0:25:10 > 0:25:15I'm really tempted and I'm going to grasp the mettle and have bees.
0:25:21 > 0:25:24I did enjoy my day with Sue, learning all about honey,
0:25:24 > 0:25:27and I've come back with my little pot of gold.
0:25:27 > 0:25:31And what better use for it than my wholesome fruit compote,
0:25:31 > 0:25:33full of natural goodness?
0:25:37 > 0:25:39So for my rosy red fruit salad
0:25:39 > 0:25:42I'm going to make a coulis from raspberries.
0:25:42 > 0:25:44I've got some quite nice raspberries here,
0:25:44 > 0:25:47and I'm going to use half of them as a coulis,
0:25:47 > 0:25:50and half I'll put in the fruit compote.
0:25:50 > 0:25:52Making a coulis couldn't be simpler.
0:25:52 > 0:25:56Use a blender or processor and add a good helping of icing sugar.
0:26:01 > 0:26:03Nothing could be easier than that.
0:26:03 > 0:26:07For a super smooth finish, push through a sieve,
0:26:07 > 0:26:09because we don't want any pips.
0:26:10 > 0:26:13I'm going to take the fruits and drop them in the coulis.
0:26:13 > 0:26:15It really gives a lovely flavour.
0:26:15 > 0:26:19It's the sort of thing if I was having people in the evening
0:26:19 > 0:26:21I would do in the afternoon,
0:26:21 > 0:26:23then I'd put it back in the fridge to get really cold.
0:26:23 > 0:26:28I like to use firm fruits to complement the coulis -
0:26:28 > 0:26:31seedless grapes, ripe, juicy nectarines.
0:26:31 > 0:26:35Give it a turn in the wonderful coulis.
0:26:36 > 0:26:39And it's a good tip to stop the fruit turning brown.
0:26:40 > 0:26:44Also in this compote I like big chunks of the fruit
0:26:44 > 0:26:46rather than itsy-bitsy little pieces.
0:26:46 > 0:26:49I have memories of a can when I was small,
0:26:49 > 0:26:52and it was called mixed fruit salad
0:26:52 > 0:26:55and you'd no idea what the fruits were because they were all
0:26:55 > 0:26:58either yellow or orange, and all mushed together.
0:26:58 > 0:27:00This is much more spectacular.
0:27:03 > 0:27:05In goes the rest of the fruit -
0:27:05 > 0:27:08fresh strawberries, sharp blueberries,
0:27:08 > 0:27:11and lastly those lovely plump raspberries.
0:27:12 > 0:27:15Nothing goes better with a fruit compote
0:27:15 > 0:27:18than a hearty helping of yoghurt.
0:27:18 > 0:27:21I've got a big pot of Greek style yoghurt.
0:27:21 > 0:27:25That's the extra rich one and the very creamy one.
0:27:27 > 0:27:32And then the jewel in the crown - my wonderful golden honey.
0:27:36 > 0:27:37I've got it off.
0:27:38 > 0:27:41Two generous spoons of this lovely honey.
0:27:42 > 0:27:44Look at that!
0:27:45 > 0:27:50That's it. Of course honey, we're told, has great healing properties.
0:27:50 > 0:27:52There's absolutely nothing wrong with me,
0:27:52 > 0:27:56but I'm very happy to be healed with a nice quantity of honey in here.
0:28:01 > 0:28:04I think the two make a wonderful marriage.
0:28:10 > 0:28:12That is blissful.
0:28:13 > 0:28:17I can think of nothing else I would like more right now -
0:28:17 > 0:28:18except another dip.
0:28:20 > 0:28:22Don't tell a soul.
0:28:26 > 0:28:28'Next time...
0:28:28 > 0:28:32'my everyday recipes to delight a happy gathering.'
0:28:34 > 0:28:36- There we are.- Thank you.
0:28:36 > 0:28:38It's a good recipe, and great for a crowd.
0:28:38 > 0:28:40Mmm, everyone loves pizza.