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.
0:00:11 > 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 > 0:00:20I want to show you easy ways
0:00:20 > 0:00:24to transform dishes into something really special.
0:00:24 > 0:00:28From my hearty, wholesome delights...
0:00:28 > 0:00:30Wow! Look at that.
0:00:30 > 0:00:34..to my truly indulgent treats.
0:00:34 > 0:00:36It's sheer heaven on a plate.
0:00:36 > 0:00:37Mm!
0:00:37 > 0:00:40..and those fabulous crowd-pleasers.
0:00:42 > 0:00:43How about sorbet?
0:00:43 > 0:00:46I think we've got enough for everyone.
0:00:47 > 0:00:49In this programme...
0:00:50 > 0:00:56..my everyday recipes inspired by the people who eat my food the most,
0:00:56 > 0:00:57my family.
0:00:58 > 0:01:00- Not bad, is it?- Very, very good.
0:01:10 > 0:01:13There's nothing more important to me than my family.
0:01:13 > 0:01:17- Gosh, we're lucky with the weather today, Annabel.- It's amazing.
0:01:17 > 0:01:20And when we all get together, we have such fun.
0:01:22 > 0:01:24You don't have to get that wet.
0:01:24 > 0:01:27They're a hungry lot, and they keep me on my toes
0:01:27 > 0:01:30when it comes to what they like to eat.
0:01:32 > 0:01:33How about that?
0:01:35 > 0:01:37So in this programme,
0:01:37 > 0:01:39I'll be showing you how to make your family's meal
0:01:39 > 0:01:42just a little bit more interesting.
0:01:42 > 0:01:45A wonderful way to brighten up an everyday salad,
0:01:45 > 0:01:47perfect for a hot summer's day...
0:01:48 > 0:01:52..one of our favourites, chicken, but served with a bit of a kick.
0:01:54 > 0:01:59A brilliant idea to make your fish pie extra special.
0:01:59 > 0:02:04And an old classic, that's more than stood the test of time.
0:02:04 > 0:02:09But first, a no-fuss supper, bursting with flavour.
0:02:13 > 0:02:17When I go to an Italian restaurant, I nearly always have melanzane.
0:02:17 > 0:02:22I love it because it's just tomatoes and aubergine and cheese,
0:02:22 > 0:02:25but I've got a version to make it with pasta,
0:02:25 > 0:02:29which makes it really more substantial for the family.
0:02:30 > 0:02:34If you soften the pasta first, it's as crisp as can be...
0:02:35 > 0:02:37..and you put that in hot water.
0:02:37 > 0:02:39It begins to soften,
0:02:39 > 0:02:42and also you can break it when you put it in the dish quite easily.
0:02:44 > 0:02:48While the pasta softens, slice two good-sized aubergines,
0:02:48 > 0:02:51coat evenly in olive oil and seasoning.
0:02:53 > 0:02:57Then pop them in the oven at 180 fan, for about 20 minutes.
0:02:57 > 0:03:02So there are two sauces for this - a white sauce and a tomato sauce.
0:03:02 > 0:03:04First of all I'm going to make the white sauce.
0:03:05 > 0:03:07We begin with a simple roux,
0:03:07 > 0:03:10with 50g of butter and the same amount of flour.
0:03:15 > 0:03:17So I've just cooked that for a few moments,
0:03:17 > 0:03:20and I'm going to add the milk...
0:03:20 > 0:03:22little by little.
0:03:23 > 0:03:26For a good white sauce, always heat the milk first,
0:03:26 > 0:03:28and then add slowly,
0:03:28 > 0:03:31as it helps to get a really smooth result.
0:03:31 > 0:03:33That's a pint in total.
0:03:33 > 0:03:35I think people get into real trouble
0:03:35 > 0:03:39by having cold milk and adding it too quickly.
0:03:39 > 0:03:42This way, it really works a treat,
0:03:42 > 0:03:45and it's the way that I always make a white sauce.
0:03:45 > 0:03:48Look at that. I'm pleased.
0:03:49 > 0:03:54To turn this into a rich cheese sauce, I'm adding Dijon mustard,
0:03:54 > 0:03:57pepper and salt, and some delicious Parmesan.
0:03:58 > 0:04:03I've got 100g of Parmesan cheese. I'm adding two-thirds of it.
0:04:03 > 0:04:07There it is. Just enough to keep to go all over the top.
0:04:08 > 0:04:10Now on to the tomato sauce.
0:04:10 > 0:04:12You're going to be really pleased about this,
0:04:12 > 0:04:14because there's no cooking,
0:04:14 > 0:04:16it's just assembling things together.
0:04:16 > 0:04:20All I do is make a really well-flavoured tomato sauce,
0:04:20 > 0:04:22which we'll cook in the oven with the dish.
0:04:23 > 0:04:26I like to have the mixture, cos get a bit of texture.
0:04:28 > 0:04:31In go two teaspoons of caster sugar,
0:04:31 > 0:04:35a couple of crushed cloves of garlic,
0:04:35 > 0:04:38and give it a lift with a little seasoning.
0:04:39 > 0:04:40Just give it a good stir...
0:04:40 > 0:04:45Just needs some fresh basil, which makes it very Italian.
0:04:48 > 0:04:50There's nothing I like more than cooking for the family,
0:04:50 > 0:04:52and I like to do it in quantities, too.
0:04:52 > 0:04:56I'll very likely make two of these, and put one in the freezer
0:04:56 > 0:04:58and have one for supper.
0:04:58 > 0:05:01I think it's because I was trained originally in catering
0:05:01 > 0:05:04so I'm never put off by cooking for numbers.
0:05:06 > 0:05:08Just give that a stir.
0:05:08 > 0:05:12Just checking that that lasagne is not sticking together.
0:05:12 > 0:05:14No, it's not, but look how flexible it's become.
0:05:18 > 0:05:21With the aubergines looking gorgeous and golden brown,
0:05:21 > 0:05:24I can get on with the assembling.
0:05:26 > 0:05:29Now, this is where I have to concentrate.
0:05:29 > 0:05:34Begin with about a third of the tomato and basil sauce on the base.
0:05:36 > 0:05:39And then add a few dollops of the rich cheese sauce.
0:05:40 > 0:05:43And I like it to be separate,
0:05:43 > 0:05:46cos it looks better when you're actually serving it.
0:05:49 > 0:05:52So I've got my two sauces and now I need to put the aubergines,
0:05:52 > 0:05:55and it doesn't matter a bit if some of these overlap,
0:05:55 > 0:05:57they just want to be fairly even.
0:05:58 > 0:06:00Then you need a layer of pasta,
0:06:00 > 0:06:03and remember I soaked the pasta which made it much easier.
0:06:05 > 0:06:08Make sure the pasta goes right to the edges.
0:06:11 > 0:06:14If you overlap it, the pasta doesn't cook evenly.
0:06:14 > 0:06:16That's logical, isn't it?
0:06:16 > 0:06:18So you can see I've done it beautifully there,
0:06:18 > 0:06:21and with the greatest of ease because it's all soft.
0:06:23 > 0:06:27Simply repeat the process for another couple of layers.
0:06:30 > 0:06:32So this is the last third...
0:06:34 > 0:06:40And this is really quite a substantial family meal in one pot.
0:06:40 > 0:06:44Now, I'm going to put some Parmesan cheese over the top...
0:06:47 > 0:06:51And I would very likely make this in the morning for the evening.
0:06:51 > 0:06:53Put clingfilm over the top and have it in the fridge.
0:06:53 > 0:06:57It's a lovely feeling, if you've had a busy day with the family, that it's done,
0:06:57 > 0:07:00and all you've got to do is to put it in the oven,
0:07:00 > 0:07:02and then you can go and
0:07:02 > 0:07:05have a drink on the side or play with the young or do what you like.
0:07:08 > 0:07:12Pop in the oven at 180 fan, for about 40-45 minutes.
0:07:13 > 0:07:16This is a perfect idea to liven up the supper table.
0:07:23 > 0:07:25That looks amazing.
0:07:25 > 0:07:28And I certainly cannot wait to try it.
0:07:28 > 0:07:31The spoon's going through beautifully...
0:07:33 > 0:07:35Wow! Look at that.
0:07:35 > 0:07:37I think it looks most tempting.
0:07:43 > 0:07:47Mm! I could have this twice over.
0:07:47 > 0:07:49It is absolutely delicious.
0:08:01 > 0:08:03- Whoa!- Howzat?
0:08:04 > 0:08:07'While the family play,
0:08:07 > 0:08:11'I'm taking Annabel and Atalanta to have a go at making goat's cheese,
0:08:11 > 0:08:14'starting with the milk. Bear with me!'
0:08:14 > 0:08:18So, Atalanta, have you ever milked a goat?
0:08:18 > 0:08:20No, I've never milked anything.
0:08:20 > 0:08:22You've never milked anything?
0:08:23 > 0:08:27'We kept goats during the war, which my mother used to milk,
0:08:27 > 0:08:30'but the one thing we never did was to make cheese.
0:08:30 > 0:08:31'So all this is rather new to me.'
0:08:33 > 0:08:34Hello!
0:08:36 > 0:08:38- Look who's here...- Ooh!
0:08:38 > 0:08:40- And who is this?- This is Bea.
0:08:40 > 0:08:43Hello, Bea. So will you show me how to milk her?
0:08:43 > 0:08:45- Of course.- Right.
0:08:45 > 0:08:47You squeeze at the top,
0:08:47 > 0:08:51and then run your fingers down just like that.
0:08:51 > 0:08:53Would you like to have a go?
0:08:53 > 0:08:55Reach and squeeze...
0:08:55 > 0:08:57and reach and squeeze.
0:08:57 > 0:08:59Well done, Atti.
0:08:59 > 0:09:00You've done very well.
0:09:00 > 0:09:03I don't think I'll do nearly as well as that.
0:09:05 > 0:09:06'Right! Here's my moment.'
0:09:09 > 0:09:11- So you just... - You were better... Ah! Oh!
0:09:15 > 0:09:17Come on, Bea. It's only me.
0:09:17 > 0:09:19- Shall I pop this underneath again? - There we are.- Whoopsie!
0:09:21 > 0:09:23Yes, we're going to be friends.
0:09:26 > 0:09:27Sorry...
0:09:30 > 0:09:32Granny's lost her goat!
0:09:33 > 0:09:37Goats can provide over three litres of milk a day,
0:09:37 > 0:09:40and it's the most consumed milk in the world.
0:09:40 > 0:09:45But there's not much chance of getting any more from Bea today.
0:09:45 > 0:09:46Come on round...
0:09:46 > 0:09:47Hello, my beauty.
0:09:47 > 0:09:49So, see what joy we get from Annabel.
0:09:52 > 0:09:54That's it...
0:09:54 > 0:09:56Look at that. I could write my name in it.
0:09:57 > 0:09:59There we are.
0:10:01 > 0:10:03- Very good, Mum.- Not bad, eh?
0:10:03 > 0:10:07It takes a lot more milk to make a hard cheese than a soft one.
0:10:07 > 0:10:10- So for the soft cheese - I- want to make,
0:10:10 > 0:10:12we're going to need four pints.
0:10:14 > 0:10:17Thank you very much, Karen, and Annabel, you've done us proud.
0:10:17 > 0:10:20- Thanks, Mum.- And the other one, too. Come on. Onward we go.
0:10:20 > 0:10:23Good girl.
0:10:23 > 0:10:27Cheese-making in the UK is at an all-time high,
0:10:27 > 0:10:31and there's a rise in popularity of making it at home too.
0:10:31 > 0:10:32So we're giving it a go.
0:10:35 > 0:10:37And I must confess we did need a top-up.
0:10:39 > 0:10:43- Steady hand is needed.- Steady hand.
0:10:43 > 0:10:46The only ingredients you need, apart from the goat's milk,
0:10:46 > 0:10:49are sea salt and citric acid, which you dissolve in the water.
0:10:51 > 0:10:56"Drizzle the citric acid solution into the milk, stirring thoroughly."
0:10:56 > 0:10:59You can be the stirrer. How about that, Atti?
0:10:59 > 0:11:03We've got to bring it all to 180 Fahrenheit,
0:11:03 > 0:11:06and the curds should begin to separate from the whey.
0:11:06 > 0:11:07This is very exciting.
0:11:07 > 0:11:10- It is very exciting. - It's just beginning to separate.
0:11:10 > 0:11:13It should be curds, which is the solid part,
0:11:13 > 0:11:15and the whey which is the runny part.
0:11:16 > 0:11:18'After half an hour, off the heat,
0:11:18 > 0:11:21'you can pour it through a muslin cloth.'
0:11:24 > 0:11:26It's all solid at the top.
0:11:26 > 0:11:28- Wow!- And what have we got...?
0:11:28 > 0:11:30The whey at the bottom.
0:11:30 > 0:11:32'A good goat's cheese needs salt,
0:11:32 > 0:11:35'and I'm adding fresh thyme for extra flavour.'
0:11:36 > 0:11:38I'm full of anticipation now,
0:11:38 > 0:11:40because it has separated beautifully.
0:11:40 > 0:11:42In it goes...
0:11:42 > 0:11:44That looks brilliant.
0:11:44 > 0:11:48We're going to tie it up and drain it a little bit,
0:11:48 > 0:11:51and then shall we hang it on a tree?
0:11:51 > 0:11:53It needs to hang for half an hour,
0:11:53 > 0:11:55to drain off the last of the moisture.
0:11:55 > 0:11:58We'll come back, and then we'll have some magic cheese.
0:11:58 > 0:12:00How much fun is that?
0:12:00 > 0:12:02Good teamwork.
0:12:08 > 0:12:10In my book, the secret of feeding the family
0:12:10 > 0:12:14is keeping it uncomplicated, and interesting at the same time.
0:12:16 > 0:12:20This sumptuous one-pot wonder fits the bill perfectly.
0:12:24 > 0:12:27It's often difficult thinking of different meals
0:12:27 > 0:12:28to serve to the family,
0:12:28 > 0:12:31especially when time is short. And I think I've got an answer.
0:12:31 > 0:12:34It's sort of a cheat's fish pie.
0:12:35 > 0:12:40This is a real favourite of mine, and it's remarkably simple to make.
0:12:42 > 0:12:46Start with 350g of potatoes, and bring to the boil.
0:12:46 > 0:12:49Meanwhile, I'm going to skin the fish.
0:12:49 > 0:12:51Take a knife, just start from the tail end
0:12:51 > 0:12:53and do a sawing action
0:12:53 > 0:12:56all the way along, and the skin should come off very easily.
0:12:58 > 0:13:02And you're very unlikely to go through the skin because it's tough.
0:13:02 > 0:13:06When I was at college I worked in a fishmonger's,
0:13:06 > 0:13:09and they taught me all about fish.
0:13:09 > 0:13:11And so when I see something like this,
0:13:11 > 0:13:14I can tackle it with lots of confidence.
0:13:17 > 0:13:18That's it.
0:13:18 > 0:13:22And then, you never know - if you feel here,
0:13:22 > 0:13:24there might be a bone.
0:13:24 > 0:13:27In our house, he that sits at the end of the table
0:13:27 > 0:13:30nearly always gets a bone in his fish pie,
0:13:30 > 0:13:33and quietly he puts it at the edge of the plate
0:13:33 > 0:13:36as much as to say, "You didn't take that extra care."
0:13:36 > 0:13:38I don't comment!
0:13:40 > 0:13:44I like to cut the haddock into good generous pieces.
0:13:45 > 0:13:48Once the potato has had about four minutes,
0:13:48 > 0:13:51pop in the cauliflower florets.
0:13:51 > 0:13:55You'll want to make sure they still have bite in them.
0:13:56 > 0:13:59You need something with fish when it's white potato,
0:13:59 > 0:14:03white cauliflower and off-white fish.
0:14:03 > 0:14:05So to set off the colour and flavour of the fish,
0:14:05 > 0:14:08I'm using masses of fresh chives and parsley.
0:14:12 > 0:14:16Drain the vegetables well, and tip them in an oven-proof dish.
0:14:18 > 0:14:23Then I'm going to just put a soupcon of salt over the top of there,
0:14:23 > 0:14:24a little bit of pepper...
0:14:26 > 0:14:29Now for my favourite bit.
0:14:29 > 0:14:31Grate 100g of nutty Gruyere cheese,
0:14:31 > 0:14:34and sprinkle half over the vegetables.
0:14:36 > 0:14:39As it heats it will become a little bit stringy,
0:14:39 > 0:14:40because it's Gruyere cheese.
0:14:40 > 0:14:45Then you can scatter over those beautiful herbs.
0:14:46 > 0:14:49So the next thing I'm going to do is to add the fish,
0:14:49 > 0:14:52and just mask the whole of the top of it with the fish.
0:14:52 > 0:14:55If you've got any thin bits of fish there,
0:14:55 > 0:14:57make sure that they point towards the centre
0:14:57 > 0:15:00because the heat will come from the side.
0:15:00 > 0:15:02So thickest at the outside...
0:15:06 > 0:15:08It's a little bit like a jigsaw here,
0:15:08 > 0:15:10I'm just pushing them in.
0:15:12 > 0:15:16And I can tuck that one with its tail underneath.
0:15:16 > 0:15:19And all that remains is for me to put a very easy sauce over the top.
0:15:19 > 0:15:23This is a time-saving trick for a creamy sauce.
0:15:23 > 0:15:27All you need do is whisk a heaped tablespoon of cornflour
0:15:27 > 0:15:30with 300ml of pouring cream.
0:15:30 > 0:15:33And mix it really well so it's got no lumps.
0:15:33 > 0:15:35If you use cornflour
0:15:35 > 0:15:37it gives a good shine to the sauce,
0:15:37 > 0:15:40and it's rather smoother than using flour.
0:15:42 > 0:15:43Little there...
0:15:44 > 0:15:48Fairly evenly, just pulling it to one side.
0:15:48 > 0:15:51And it'll find its way to the bottom.
0:15:51 > 0:15:53There couldn't be an easier sauce than that.
0:15:57 > 0:16:01Then sprinkle the last of that rich Gruyere cheese over the top.
0:16:02 > 0:16:05And to add extra colour, I'm going to put a little paprika.
0:16:05 > 0:16:08So a little pinch of that all over...
0:16:09 > 0:16:11That goes into the oven at 180 fan,
0:16:11 > 0:16:14and it'll take about 20 minutes.
0:16:22 > 0:16:25Bubbling at the edges, it's a gorgeous brown colour.
0:16:25 > 0:16:26Should be done.
0:16:36 > 0:16:40What I'm liking is to see all those herbs in there.
0:16:46 > 0:16:50It looks good, and it tastes even better.
0:16:50 > 0:16:52Great for all the family.
0:16:57 > 0:16:59You're wet...
0:16:59 > 0:17:00So am I!
0:17:03 > 0:17:05- They always eat more out of doors, don't they?- They do.
0:17:05 > 0:17:07And we'll have to watch this little person,
0:17:07 > 0:17:10cos she'll think a picnic is great. Won't you?
0:17:10 > 0:17:11Hello. Come on, then.
0:17:11 > 0:17:13Oh!
0:17:13 > 0:17:14Were you waiting?
0:17:14 > 0:17:16- Cheers, Mum.- Cheers.- Happy days.
0:17:18 > 0:17:21But there's no rest for the wicked.
0:17:21 > 0:17:23While the children are playing happily
0:17:23 > 0:17:25I'm going to get on with lunch,
0:17:25 > 0:17:28and what could be better on a gorgeous day like this than a salad?
0:17:30 > 0:17:32This isn't just any old salad,
0:17:32 > 0:17:36it's bursting with flavours and textures.
0:17:36 > 0:17:38And what really gives it a lift is the dressing.
0:17:39 > 0:17:43Start with a couple of tablespoons of white wine vinegar,
0:17:43 > 0:17:44some fresh thyme,
0:17:44 > 0:17:46and a couple of teaspoons of runny honey.
0:17:48 > 0:17:51This really gives the dressing a lift.
0:17:51 > 0:17:54It sweetens it and it goes really well with the fennel.
0:17:56 > 0:17:58Add some good olive oil.
0:17:59 > 0:18:03As you stir it, it'll just blend in beautifully.
0:18:07 > 0:18:10No, a little bit more. Or as my husband would say,
0:18:10 > 0:18:14"A drop - you can't have a bit of liquid," as he pours the wine.
0:18:16 > 0:18:18To give it a little sharpness,
0:18:18 > 0:18:21I want the zest and the juice of half a lemon.
0:18:21 > 0:18:23Really good squeeze...
0:18:23 > 0:18:26Finish it off with half a clove of garlic.
0:18:27 > 0:18:31Next, finely chop one bulb of fennel.
0:18:31 > 0:18:34And the trick is to put it straight into the dressing
0:18:34 > 0:18:36so it can marinate.
0:18:36 > 0:18:39And the other thing I'm going to put in there
0:18:39 > 0:18:41are these lentil sprouts.
0:18:41 > 0:18:43I'm putting all things that are sort of tough into the dressing,
0:18:43 > 0:18:47so that the flavour will really get into them.
0:18:47 > 0:18:49So in goes the sprouts here -
0:18:49 > 0:18:51They give a little bit of crunch,
0:18:51 > 0:18:53and as you can see it is a lovely mixture.
0:18:55 > 0:18:58I'll leave that to one side - now to the other ingredients.
0:19:00 > 0:19:03I love the texture of cucumber in a salad,
0:19:03 > 0:19:05but you don't want it too wet.
0:19:05 > 0:19:07So make sure you remove all the seeds.
0:19:10 > 0:19:12Granny, what's for lunch?
0:19:12 > 0:19:14Fennel and melon salad.
0:19:14 > 0:19:17Is it one of your things that you like most in the world?
0:19:17 > 0:19:18I do too.
0:19:20 > 0:19:23Now for a wonderfully plump watermelon.
0:19:24 > 0:19:26I use about a quarter in the salad.
0:19:26 > 0:19:29Though today, it might be a little less!
0:19:31 > 0:19:33- One for...- Louis.- Louis.
0:19:33 > 0:19:34One for...
0:19:34 > 0:19:36Mummy.
0:19:36 > 0:19:37Right, is that enough?
0:19:37 > 0:19:40I think your husband's there as well.
0:19:40 > 0:19:41You mean your grandpa?
0:19:41 > 0:19:45- Yes.- He doesn't like it anyway so much. So there you are...
0:19:45 > 0:19:46Off you go.
0:19:52 > 0:19:54Now to bring it all together.
0:19:54 > 0:19:56In goes all the marinated fennel...
0:19:57 > 0:19:59Now, the secret is to leave that
0:19:59 > 0:20:03to go on soaking up that wonderful dressing.
0:20:03 > 0:20:06Then start building the other things on top.
0:20:07 > 0:20:11First to go on are the crisp leaves of two Little Gem lettuce.
0:20:14 > 0:20:17Next, that fresh watermelon and cucumber.
0:20:19 > 0:20:21Also I'm going to put
0:20:21 > 0:20:23a little bit of pepper and salt,
0:20:23 > 0:20:25as I build up these layers.
0:20:25 > 0:20:26In goes the lamb's lettuce.
0:20:26 > 0:20:30That's it. A few spring onions going in there,
0:20:30 > 0:20:32and lastly, more melon.
0:20:32 > 0:20:34Doesn't it look lovely, the colour?
0:20:34 > 0:20:37And I think that looks most tempting.
0:20:37 > 0:20:39So, it's absolutely ready to serve.
0:20:43 > 0:20:45OK, lunch is ready.
0:20:45 > 0:20:49Come on, Atti, you can go first. First one gets the sausages.
0:20:51 > 0:20:54My fennel and watermelon salad goes down a treat.
0:20:58 > 0:21:00There's watermelon in there, Daddy.
0:21:00 > 0:21:03Is there? Lovely. My favourite.
0:21:05 > 0:21:07While the children eagerly tuck in,
0:21:07 > 0:21:10I can't wait to sample our very own goat's cheese.
0:21:13 > 0:21:17Just perfect with bruschetta and tomatoes, seasoned with thyme.
0:21:18 > 0:21:21And look at it. Isn't that perfect?
0:21:21 > 0:21:22Well, there we are, Tom,
0:21:22 > 0:21:24you couldn't have fresher goat's cheese than that.
0:21:24 > 0:21:26- That's amazing.- See what you think.
0:21:26 > 0:21:27Give it a go.
0:21:29 > 0:21:31- Not bad, is it?- Very, very good.
0:21:34 > 0:21:35The goat's cheese is really good.
0:21:35 > 0:21:38- Delicious.- Atti definitely did a good job.
0:21:38 > 0:21:40Well done, Atti.
0:21:40 > 0:21:41Even though we weren't brilliant at milking,
0:21:41 > 0:21:43we managed to get SOME, didn't we?
0:21:45 > 0:21:51It's so important to keep family meals interesting with fresh ideas.
0:21:51 > 0:21:55And my next recipe is a glorious, colourful stir fry,
0:21:55 > 0:21:57just perfect for a weekday supper.
0:21:57 > 0:21:59And it's so simple to make.
0:22:02 > 0:22:06I've called this dish panang chicken stir fry.
0:22:06 > 0:22:08It's a little bit spicy,
0:22:08 > 0:22:11and my lot think it's really good. Let me get going.
0:22:15 > 0:22:20Start off with 225g of long grain rice.
0:22:20 > 0:22:22While that bubbles away
0:22:22 > 0:22:27I can fry off the chicken, and my secret weapon is a drizzle of honey.
0:22:28 > 0:22:31And the reason that I've added honey
0:22:31 > 0:22:33is it helps it to brown quickly.
0:22:33 > 0:22:35If you don't put honey in,
0:22:35 > 0:22:39it takes a long time to brown and you overcook the chicken.
0:22:42 > 0:22:46And look at that, isn't it coming a gorgeous colour very quickly?
0:22:48 > 0:22:50Don't be tempted to cook it any longer.
0:22:56 > 0:22:57Use the same pan,
0:22:57 > 0:23:01splash in some olive oil, and we're ready to stir-fry the veg.
0:23:01 > 0:23:03What could be easier?
0:23:04 > 0:23:06One good size onion, in it goes...
0:23:08 > 0:23:09And just let it soften.
0:23:13 > 0:23:16A couple of sticks of finely diced celery,
0:23:16 > 0:23:19red pepper, and a courgette.
0:23:19 > 0:23:21Give that a turn...
0:23:22 > 0:23:24So that's looking beautifully colourful.
0:23:25 > 0:23:28What makes this dish really zing are the spices I add,
0:23:28 > 0:23:31which get soaked up by all the vegetables,
0:23:31 > 0:23:33starting with fresh ginger.
0:23:33 > 0:23:34I don't like to chop it,
0:23:34 > 0:23:36because somebody's going to get bits of it
0:23:36 > 0:23:40and you don't get a really good infusion of the flavour.
0:23:40 > 0:23:42That looks perfect.
0:23:43 > 0:23:45In goes the ginger...
0:23:49 > 0:23:51Next, add crushed garlic,
0:23:51 > 0:23:54curry powder,
0:23:54 > 0:23:55and the juice of half a lime.
0:23:58 > 0:24:00Then I'm going to add
0:24:00 > 0:24:03three tablespoons of soya sauce...
0:24:05 > 0:24:06One...
0:24:06 > 0:24:08two...
0:24:08 > 0:24:10three.
0:24:10 > 0:24:12One of chilli sauce.
0:24:14 > 0:24:15Give that a stir...
0:24:22 > 0:24:25Now it's time for the all-important rice,
0:24:25 > 0:24:29and I have an excellent tip to keep it light and fluffy.
0:24:30 > 0:24:31I'm just going to wash that through,
0:24:31 > 0:24:34because if there's any surface starch,
0:24:34 > 0:24:35I don't want it.
0:24:43 > 0:24:45So that wasn't too difficult, was it?
0:24:46 > 0:24:48Toss it all together,
0:24:48 > 0:24:52so the rice really takes on all the flavours in in the pan.
0:24:52 > 0:24:55And finally, in goes the chicken, juices and all.
0:24:56 > 0:24:58And that's ample for four people.
0:24:58 > 0:25:03Not too expensive, and I promise you, very delicious.
0:25:07 > 0:25:09I think that looks really tempting.
0:25:09 > 0:25:10It's a good family meal,
0:25:10 > 0:25:13makes every day a little bit special.
0:25:17 > 0:25:19As much as I adore trying out new and exciting recipes
0:25:19 > 0:25:21with the family,
0:25:21 > 0:25:24there are some everyday classics
0:25:24 > 0:25:26I return to time and time again.
0:25:30 > 0:25:33I've always loved traditional rice pudding.
0:25:33 > 0:25:35I had it as a child,
0:25:35 > 0:25:37I made it for my own children,
0:25:37 > 0:25:39and now I make it for the grandchildren.
0:25:39 > 0:25:42It's amazing you can make such a delicious pudding
0:25:42 > 0:25:44out of such easy ingredients.
0:25:45 > 0:25:48I've got a pint and a half of full cream milk,
0:25:48 > 0:25:50which I just want to heat.
0:25:50 > 0:25:52You can do it from COLD milk,
0:25:52 > 0:25:55but it gets going quicker if you use hot.
0:25:58 > 0:26:01That's it. Then the rice -
0:26:01 > 0:26:05I've got 75g, and it's short grain rice.
0:26:05 > 0:26:07It absorbs the milk better
0:26:07 > 0:26:09than the long grain rice, that's why we use it.
0:26:09 > 0:26:12So I'm just going to put that in like that...
0:26:12 > 0:26:15A jolly good tablespoonful of caster sugar...
0:26:16 > 0:26:19I've really well buttered the dish -
0:26:19 > 0:26:23not only does that make it easier to clean, it also enriches it.
0:26:23 > 0:26:28Once the milk is piping hot - but you mustn't let it boil -
0:26:28 > 0:26:30simply pour over the top.
0:26:31 > 0:26:33Give that a good stir,
0:26:33 > 0:26:36cos at the moment the rice is all at the bottom...
0:26:36 > 0:26:40Rice pudding is something so simple to make, and it's all in one dish.
0:26:40 > 0:26:42Less to wash up.
0:26:42 > 0:26:44The secret to a good rice pud
0:26:44 > 0:26:46is a long, slow cook at 140 fan.
0:26:50 > 0:26:53After about half an hour, there'll be a light skin on top.
0:26:53 > 0:26:56Carefully give it a gentle stir.
0:26:57 > 0:26:59Now, by no means is the rice done,
0:26:59 > 0:27:02it's just beginning to absorb the milk.
0:27:02 > 0:27:06Now, if you like nutmeg, and that's traditional and classic,
0:27:06 > 0:27:09just grate a little on top...
0:27:11 > 0:27:13So just a light dusting of nutmeg.
0:27:13 > 0:27:15SHE SNIFFS It's very aromatic,
0:27:15 > 0:27:16it's a lovely flavour.
0:27:17 > 0:27:20Back in the oven it goes at the same heat for a couple of hours,
0:27:20 > 0:27:23and I can't wait for the result.
0:27:29 > 0:27:32The memories come flowing back of one's childhood.
0:27:32 > 0:27:35That skin is just perfect.
0:27:35 > 0:27:37You either love the skin or you loathe the skin -
0:27:37 > 0:27:39I just love it.
0:27:45 > 0:27:48All that needs is a nice dollop of jam.
0:27:49 > 0:27:52That's it. Wow...
0:27:52 > 0:27:54Here goes.
0:28:01 > 0:28:04That is absolutely beautiful.
0:28:04 > 0:28:06It's creamy,
0:28:06 > 0:28:08it's piping hot,
0:28:08 > 0:28:10it's scrumptious!
0:28:10 > 0:28:11And I want some more.
0:28:18 > 0:28:20'Next time,
0:28:20 > 0:28:23'my surprisingly easy showstoppers,
0:28:23 > 0:28:25'for when you really want to show off.'
0:28:25 > 0:28:27Feels like firework day!
0:28:27 > 0:28:29How about that, then?
0:28:29 > 0:28:32I have finally succumbed to a blowtorch.