0:00:02 > 0:00:04I'm Mary Berry, and in this series,
0:00:04 > 0:00:08I'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 > 0:00:20I want to show you easy ways
0:00:20 > 0:00:24to transform dishes into something really special,
0:00:24 > 0:00:27from my favourite treats to indulge with...
0:00:27 > 0:00:29It's sheer heaven on a plate.
0:00:30 > 0:00:34..to recipes that stir sweet memories...
0:00:34 > 0:00:37- Welcome home, Mary. - I'm here to stay.
0:00:38 > 0:00:42..and some old and new ways to excite the family.
0:00:43 > 0:00:45Granny's lost her goat!
0:00:46 > 0:00:47In this programme,
0:00:47 > 0:00:53my extravagant idea is to give the everyday a special sparkle.
0:00:53 > 0:00:56I have finally succumbed to a blowtorch.
0:01:03 > 0:01:07It's not every day you get to show off, but now and then,
0:01:07 > 0:01:11I want to push the boat out and make something extra fancy
0:01:11 > 0:01:13for friends and family.
0:01:13 > 0:01:16This year is a very special anniversary.
0:01:16 > 0:01:20It's 50 years since Paul and I tied the knot.
0:01:20 > 0:01:25To mark our golden year, we've all sorts of celebrations planned.
0:01:25 > 0:01:28It's a wonderful opportunity to add real flair
0:01:28 > 0:01:31to some of my everyday favourites.
0:01:33 > 0:01:37A glamorous way to jazz up some plain little cupcakes.
0:01:40 > 0:01:44And to make your meal more elegant, a very sleek idea for salmon.
0:01:47 > 0:01:51A mouthwatering way to serve an ordinary rack of lamb...
0:01:53 > 0:01:56..and a truly dazzling finale.
0:01:59 > 0:02:04But first, a stunning idea for a dish that will really impress.
0:02:06 > 0:02:10For me, showing off is all about dishes that look spectacular,
0:02:10 > 0:02:12and you couldn't get more glamorous
0:02:12 > 0:02:14than these king prawns,
0:02:14 > 0:02:16and they certainly are the best.
0:02:16 > 0:02:20King prawns add a touch of class to my spiced rice.
0:02:20 > 0:02:23It's all about how you present them.
0:02:23 > 0:02:27I like to take the shell off the back and the tail.
0:02:27 > 0:02:31Leaving the head on, I think, makes them far more glamorous.
0:02:31 > 0:02:33First of all, you take the legs off,
0:02:33 > 0:02:37and then the back shell will come off almost in one piece,
0:02:37 > 0:02:38if you're lucky.
0:02:38 > 0:02:40And then you just gently ease off the tail.
0:02:42 > 0:02:45And you're left with a complete prawn with its head on.
0:02:46 > 0:02:50What they need now is an easy marinade of just garlic...
0:02:50 > 0:02:53That's one big, fat clove going in.
0:02:53 > 0:02:57..and a tablespoon of spicy harissa paste.
0:02:57 > 0:03:00Now, that is very simple marinade and it just adds flavour.
0:03:00 > 0:03:02You only need to do it for about 30 minutes.
0:03:02 > 0:03:05So, I'll tip those into the bowl
0:03:05 > 0:03:09and then just turn them until they're coated.
0:03:09 > 0:03:11Do that carefully because
0:03:11 > 0:03:14we don't want to lose the heads of the prawns.
0:03:14 > 0:03:17While they soak up the heat, I can prepare my spicy rice.
0:03:19 > 0:03:25Into fluffy basmati rice go char-grilled artichokes...
0:03:25 > 0:03:27You can get them from the deli counter or in a jar.
0:03:27 > 0:03:29So all those go in.
0:03:30 > 0:03:32..and sweet roasted peppers.
0:03:33 > 0:03:37Then I'm going to add eight ready-to-eat apricots.
0:03:37 > 0:03:41Dried apricots bring a lovely fruitiness.
0:03:41 > 0:03:46And finally, a big bunch of fresh parsley and pepper and salt.
0:03:46 > 0:03:49Give it a good stir. So mix that in.
0:03:49 > 0:03:54Now we are ready to stir-fry, and be sure to get the pan searing hot.
0:03:56 > 0:03:59Prawns are one of the easiest things to stir-fry.
0:03:59 > 0:04:03The main thing is to keep them turning in the pan.
0:04:03 > 0:04:05Be gentle because those heads will drop off.
0:04:05 > 0:04:07Don't they look glorious?
0:04:07 > 0:04:11They do look a touch of glamour, something really special.
0:04:15 > 0:04:18The secret to prawns is never to overcook them.
0:04:18 > 0:04:22Then, keeping the pan piping hot, tip in the rice.
0:04:24 > 0:04:25The great thing about this is,
0:04:25 > 0:04:28if you decided you wanted to cook those prawns on the barbecue,
0:04:28 > 0:04:31you could have this as a salad and not heat it through,
0:04:31 > 0:04:32and it would go very well.
0:04:34 > 0:04:38Finish it off with a fragrant dressing flavoured with harissa,
0:04:38 > 0:04:40coriander and cumin.
0:04:40 > 0:04:43So we've got a beautifully flavoured rice,
0:04:43 > 0:04:45and I'm just going to top it with those amazing prawns.
0:04:46 > 0:04:52And there you have it, a simple dish given a touch of magic.
0:04:52 > 0:04:55I think that looks positively exotic,
0:04:55 > 0:04:58and I'd be chuffed to bits to serve that to my pals.
0:05:03 > 0:05:07ORCHESTRAL MUSIC PLAYS
0:05:07 > 0:05:10Paul and I met when I was working on magazines.
0:05:10 > 0:05:14We married in 1966 in Charlcombe Church,
0:05:14 > 0:05:16just down the road from my parents.
0:05:20 > 0:05:22How about a cup of tea?
0:05:22 > 0:05:24Oh, lovely. Thank you.
0:05:24 > 0:05:26These are lovely, aren't they?
0:05:27 > 0:05:29We haven't seen them for a wee while.
0:05:30 > 0:05:33I'd forgotten they were here.
0:05:33 > 0:05:36You were very slim and elegant in those days.
0:05:36 > 0:05:38Cheeky! Oh, gosh.
0:05:38 > 0:05:42And my dress, you know, was bought in a sale, £5 it was.
0:05:42 > 0:05:43Good value, wasn't it?
0:05:43 > 0:05:44Very nice, very nice.
0:05:44 > 0:05:46You look very smart.
0:05:46 > 0:05:47Bit more hair in those days.
0:05:49 > 0:05:52So, do you remember when I first proposed?
0:05:52 > 0:05:56I do remember the first proposal, and I think you were drunk.
0:05:56 > 0:05:57Well, I might have...
0:05:57 > 0:05:59I mean, it's a big step.
0:05:59 > 0:06:02You don't go into something like that
0:06:02 > 0:06:04without a bit of fortification, you know.
0:06:04 > 0:06:06Well, I think you had too much,
0:06:06 > 0:06:09and I can remember telling you that you were drunk and thinking,
0:06:09 > 0:06:11"I'm not having anything to do with this man."
0:06:11 > 0:06:12But you did come back.
0:06:12 > 0:06:14I did, yes.
0:06:14 > 0:06:18And then, the second time, you said something similar.
0:06:18 > 0:06:23And then, the third time, I think, I said, from memory,
0:06:23 > 0:06:25"I can't go on like this," I said,
0:06:25 > 0:06:28"I'm getting on in age.
0:06:28 > 0:06:30"Either it's yes or no."
0:06:30 > 0:06:31I can remember that, too.
0:06:31 > 0:06:33I did say yes, didn't I?
0:06:33 > 0:06:34Yes, you did.
0:06:36 > 0:06:39I know it bucketed with rain after the reception...
0:06:41 > 0:06:45..which was a blessing in disguise because
0:06:45 > 0:06:48nobody came out to doctor the car.
0:06:48 > 0:06:53I think there was a potato up the exhaust pipe, but that's about all.
0:06:53 > 0:06:55It all seemed to be quite a palaver to you.
0:06:55 > 0:06:57Would you do it again?
0:06:57 > 0:06:58I think I would, yes, yes,
0:06:58 > 0:07:03knowing now what I possibly didn't know then,
0:07:03 > 0:07:06because you are taking a risk, aren't you?
0:07:06 > 0:07:08Well, you thought you were, obviously.
0:07:08 > 0:07:10As you said, you weren't too sure.
0:07:10 > 0:07:11No, I wouldn't go back.
0:07:11 > 0:07:14I'm very happy. And it was for better, for worse.
0:07:14 > 0:07:19- Absolutely.- For richer, for poorer, and we've had some wonderful times.
0:07:19 > 0:07:22Yes, we look after each other in our old age.
0:07:22 > 0:07:24Well, we are lucky to have each other.
0:07:27 > 0:07:29But you've got to look after the older folk...
0:07:29 > 0:07:32You've certainly become very interested in the older folk!
0:07:32 > 0:07:33..as I keep telling the children.
0:07:36 > 0:07:38I baked our wedding cake myself.
0:07:38 > 0:07:41I've always loved baking for special occasions.
0:07:41 > 0:07:47My next recipe is a divine idea to transform a simple cupcake.
0:07:49 > 0:07:51These are lemony cupcakes
0:07:51 > 0:07:55which I've added some freeze-dried strawberries to.
0:07:55 > 0:07:58So it's all a bit of a surprise when you get inside.
0:07:58 > 0:08:01This is a nice, easy, all-in-one sponge.
0:08:01 > 0:08:03So two eggs...
0:08:04 > 0:08:07..100g of baking spread...
0:08:07 > 0:08:11You could use butter if you prefer, but it's got to be soft.
0:08:11 > 0:08:14150g of caster sugar
0:08:14 > 0:08:17and the same of self-raising flour.
0:08:17 > 0:08:19Then I'm going to grate some lemon in there,
0:08:19 > 0:08:21just the zest of an unwaxed lemon.
0:08:24 > 0:08:27And finally, three tablespoons of milk.
0:08:27 > 0:08:31And the ingredient that takes these out the everyday,
0:08:31 > 0:08:32freeze-dried strawberries,
0:08:32 > 0:08:36and you get a wonderful flavour of the strawberry,
0:08:36 > 0:08:38and it's lovely to come across.
0:08:40 > 0:08:43And then whisk together until pale and creamy.
0:08:46 > 0:08:50I've got a couple of tricks to make the perfect cupcake.
0:08:50 > 0:08:54If you stand them in a muffin tin or a bun tin,
0:08:54 > 0:08:56that means they'll keep a perfect shape.
0:08:56 > 0:08:59And I use an ice cream scoop.
0:08:59 > 0:09:04It's quite useful to do it this way when you are doing quite a lot,
0:09:04 > 0:09:07and it's a way of getting them all even.
0:09:07 > 0:09:08So there is the last one.
0:09:08 > 0:09:14So those go into the oven, 160 fan, for about 18 or 20 minutes.
0:09:15 > 0:09:17And now for the topping.
0:09:17 > 0:09:20It's an unconventional topping,
0:09:20 > 0:09:21it's a meringue.
0:09:21 > 0:09:24Whisk two egg whites in a spotlessly clean bowl
0:09:24 > 0:09:26until they look like clouds
0:09:26 > 0:09:31then slowly add 100g of caster sugar, still on full speed.
0:09:37 > 0:09:38That is perfect.
0:09:39 > 0:09:41Once the cupcakes are done,
0:09:41 > 0:09:45I need them completely cold before I get to the fun bit.
0:09:45 > 0:09:47This is the exciting part
0:09:47 > 0:09:50because it's different from all the other cupcakes.
0:09:50 > 0:09:54I'm giving each cake a luscious lemon curd surprise.
0:09:54 > 0:09:56I'm making quite a big hole
0:09:56 > 0:10:00because I want to get quite a bit of lemon curd in there.
0:10:00 > 0:10:05Then take the lemon curd and put it in the middle.
0:10:12 > 0:10:15You can imagine these are going to be really good.
0:10:15 > 0:10:18To top it off, my touch of flamboyance.
0:10:20 > 0:10:22It's as light as a feather.
0:10:22 > 0:10:23A bit like a lemon meringue pie.
0:10:25 > 0:10:26Now we come to the swirling.
0:10:26 > 0:10:30So, to spread those quite carefully to the edge
0:10:30 > 0:10:33and then you want the most wonderful sort of swirly top.
0:10:35 > 0:10:38And for the finishing touch,
0:10:38 > 0:10:40I have finally succumbed to a blowtorch.
0:10:40 > 0:10:42I've always had a grill up until now,
0:10:42 > 0:10:44but I have to admit that it's rather efficient.
0:10:50 > 0:10:53They look really spectacular.
0:10:53 > 0:10:56I reckon these are a real show-off.
0:10:56 > 0:10:58Perfect for that special tea.
0:11:01 > 0:11:03Do you know, that's wickedly delicious.
0:11:09 > 0:11:11When it comes to getting showy,
0:11:11 > 0:11:15one of my oldest friends, Shirley, and I had great fun
0:11:15 > 0:11:18working as home economists back in the '60s.
0:11:18 > 0:11:20- Sorry about the dog. - Oh, Shirley, how lovely to see you.
0:11:20 > 0:11:23So for my golden anniversary dinner tonight,
0:11:23 > 0:11:27we're going to bring a '60s theme to some canapes.
0:11:27 > 0:11:29Right, Shirley, let's get down to it.
0:11:29 > 0:11:34I thought it would be a good idea to do some canapes as we used to do.
0:11:34 > 0:11:40I did things like asparagus rolls and got out the old piping bag.
0:11:40 > 0:11:42I did a grapefruit
0:11:42 > 0:11:46with toothpicks sticking out with a little cube of cheese
0:11:46 > 0:11:49and a little pickled onion and stick it in a grapefruit.
0:11:49 > 0:11:54Asparagus rolls were absolutely the most up-to-date things to do,
0:11:54 > 0:11:58and you'd use something like a can of asparagus.
0:11:58 > 0:12:00Do you know, I'd forgotten about those!
0:12:00 > 0:12:03- Like, the mere smell of it.- I know.
0:12:05 > 0:12:09Believe it or not, 50 years ago we thought tinned asparagus wrapped in
0:12:09 > 0:12:11brown bread and butter was quite the thing.
0:12:13 > 0:12:15And sometimes, for really posh parties,
0:12:15 > 0:12:18you'd put another piece in like that
0:12:18 > 0:12:20and the butter made it stick.
0:12:20 > 0:12:24I thought it was sheer luxury at the time, didn't you?
0:12:24 > 0:12:25Absolutely.
0:12:25 > 0:12:28We also used to do those little discs
0:12:28 > 0:12:31of fried bread and then pipe on top of them.
0:12:31 > 0:12:32Fairly simple topping.
0:12:32 > 0:12:36I used to take bread and then take a cutter.
0:12:36 > 0:12:40I think in the '60s we often had people coming round for drinks.
0:12:40 > 0:12:44I used to do these little canapes because not everybody was doing it
0:12:44 > 0:12:47and they loved all the different ideas.
0:12:47 > 0:12:49I used cream cheese with butter,
0:12:49 > 0:12:51tomato puree and paprika
0:12:51 > 0:12:55to make a dashing pink piping mixture,
0:12:55 > 0:12:58and Shirley had her own winning formula.
0:12:58 > 0:13:00We used to drain a can of sardines,
0:13:00 > 0:13:05put the sardines in with their skins and bones and everything and some
0:13:05 > 0:13:11cream cheese and lemon juice and whiz it and we'd have it on toast.
0:13:11 > 0:13:13- Well, that was very avant-garde. - Oh, very.
0:13:13 > 0:13:15Very new.
0:13:15 > 0:13:17This isn't the first time Shirley has helped me
0:13:17 > 0:13:19to get ready for a big day.
0:13:19 > 0:13:21This really takes me back,
0:13:21 > 0:13:23Mary, you and I working together like this.
0:13:23 > 0:13:25I always think of you and I on the wedding morning,
0:13:25 > 0:13:27decorated the cake,
0:13:27 > 0:13:28- do you remember that?- We did. I do.
0:13:28 > 0:13:31And I can remember I had picked up some of the greenery from the garden
0:13:31 > 0:13:34- and I put it all the way around the cake's layers.- Absolutely.
0:13:34 > 0:13:36Because weddings in those days
0:13:36 > 0:13:39- were so different from weddings now, wasn't it?- Oh, tell me about it.
0:13:39 > 0:13:43I think we had about 100 people in what was a bit like an army tent,
0:13:43 > 0:13:48and we had sandwiches and things like that for tea.
0:13:48 > 0:13:52At five o'clock, we were off on honeymoon to Shipton-under-Wychwood,
0:13:52 > 0:13:55three days in the rain and my husband wanted to learn fishing.
0:13:55 > 0:13:58- Ha-ha!- Don't you think that's quite romantic?
0:13:58 > 0:14:02We've had some smashing holidays since, but that wasn't memorable.
0:14:02 > 0:14:03JAZZ MUSIC PLAYS
0:14:04 > 0:14:05That's good.
0:14:12 > 0:14:14So, Shirley, have our tastes changed over the years?
0:14:14 > 0:14:16Come on, have a try.
0:14:16 > 0:14:17Hmm.
0:14:18 > 0:14:21All I can say is my tastes have definitely changed.
0:14:21 > 0:14:25- So have mine, Mary.- It's like overcooked vegetables, isn't it?
0:14:25 > 0:14:26Oh, very overcooked.
0:14:27 > 0:14:28I think I'll give that a miss.
0:14:28 > 0:14:30Mine is going to join yours.
0:14:31 > 0:14:34I'm not sure my '60s-themed canapes
0:14:34 > 0:14:37will make the grade for tonight's party.
0:14:37 > 0:14:40But for a grand celebration supper,
0:14:40 > 0:14:44I'm giving two of my old favourites a brand-new feel.
0:14:46 > 0:14:47Rack of lamb,
0:14:47 > 0:14:51and first - my gorgeous smoked salmon starter.
0:14:53 > 0:14:55This is a brand-new idea.
0:14:55 > 0:14:57You won't have seen it before
0:14:57 > 0:14:59and already it has become one of my favourites.
0:15:01 > 0:15:04This is a simple pate, served with a difference.
0:15:04 > 0:15:08Take a seven-inch square tin and line it with clingfilm
0:15:08 > 0:15:10and it helps to wet the tin first.
0:15:11 > 0:15:15And press it right into the corners like that.
0:15:15 > 0:15:18And because the tin is wet, it sticks.
0:15:18 > 0:15:20Now, I like this trick very much.
0:15:20 > 0:15:22Wait till you see the way I'm going to serve it.
0:15:22 > 0:15:25I want the people to go "ooh" and "ah" when I bring this in.
0:15:25 > 0:15:29I've got 300g of smoked salmon slices,
0:15:29 > 0:15:34and to begin with I'm putting a neat layer right across the base.
0:15:34 > 0:15:38And you can patch it up, put little pieces like that.
0:15:38 > 0:15:41Now, once you've done that, just gently press it down.
0:15:42 > 0:15:45Make sure you've covered the whole base.
0:15:45 > 0:15:47Now to the pate itself.
0:15:47 > 0:15:49You use all the salmon that is left.
0:15:49 > 0:15:52I'm going to put that into a processor.
0:15:54 > 0:15:57Into that goes 75g of butter.
0:15:58 > 0:16:01180g of cream cheese.
0:16:01 > 0:16:04Now, this is essential that it's full-fat,
0:16:04 > 0:16:06otherwise it won't set enough to cut.
0:16:10 > 0:16:12100g of creme fraiche.
0:16:12 > 0:16:15Again, it's got to be full-fat.
0:16:15 > 0:16:18Now for a flavour that really sets it off.
0:16:18 > 0:16:21Hot horseradish, and a lot.
0:16:21 > 0:16:22That's what makes it.
0:16:22 > 0:16:26Horseradish and smoked salmon really do go well together.
0:16:28 > 0:16:31Lastly, the juice of a small lemon,
0:16:31 > 0:16:35some black pepper and it's ready to whiz.
0:16:35 > 0:16:37Now, I'm really going to keep an eye on that.
0:16:37 > 0:16:40I do not want it to be a smooth pink pate.
0:16:40 > 0:16:42I want to see little bits of that salmon in it.
0:16:48 > 0:16:50That, I think, is perfect.
0:16:50 > 0:16:53Can you see there are flecks of the salmon?
0:16:53 > 0:16:54It's not a puree,
0:16:54 > 0:16:57it's not a mousse, it's a pate.
0:17:00 > 0:17:03Now, I'm just going to taste that because it might need a little salt,
0:17:03 > 0:17:07but usually the actual salmon itself is fairly salty.
0:17:10 > 0:17:12It's a winner, you know.
0:17:12 > 0:17:16All I've got to do now is to put the pate into the tin that's ready.
0:17:21 > 0:17:23Now, to really show off,
0:17:23 > 0:17:26I'm going to put a layer of bright green chopped herbs
0:17:26 > 0:17:28on top of that salmon pate.
0:17:28 > 0:17:33Dill and parsley are perfect partners with all fish.
0:17:33 > 0:17:36Press it down lightly into the pate.
0:17:39 > 0:17:41The pate needs to chill in the fridge,
0:17:41 > 0:17:44and to be sure it cuts beautifully,
0:17:44 > 0:17:47put in the freezer for 45 minutes before serving,
0:17:47 > 0:17:50and you'll get the perfect finish.
0:17:50 > 0:17:55So I'm just going to turn that out, one, two, three, like that,
0:17:55 > 0:17:58remove the tin,
0:17:58 > 0:17:59that's it.
0:17:59 > 0:18:01Remove the clingfilm.
0:18:01 > 0:18:04That's just how I wanted it to be.
0:18:04 > 0:18:06Important that you give it that freezing
0:18:06 > 0:18:08because it's firm to cut,
0:18:08 > 0:18:11and then I'm going to cut it into triangles.
0:18:11 > 0:18:13Straight down like that.
0:18:15 > 0:18:16And again, across here.
0:18:19 > 0:18:20That's it.
0:18:20 > 0:18:22Now, the clever thing is to reverse it.
0:18:30 > 0:18:34If that's not a bit of showing-off, I don't know what is!
0:18:38 > 0:18:39After a delicate starter,
0:18:39 > 0:18:43what better to follow than my marinated rack of lamb
0:18:43 > 0:18:45with salsa verde?
0:18:45 > 0:18:48Lamb is one of my favourite meats.
0:18:48 > 0:18:50It's great for a special occasion.
0:18:51 > 0:18:53This is one of the luxury cuts,
0:18:53 > 0:18:58and I'll show you how to cook it to perfection every time.
0:18:58 > 0:19:02First, if your butcher hasn't already done so, remove the skin.
0:19:02 > 0:19:05It means that I can render that fat down, fry it off
0:19:05 > 0:19:07so it's not too fatty.
0:19:07 > 0:19:12And then I like to score the fat to make sure it's really crisp.
0:19:12 > 0:19:14Now for the marinade.
0:19:14 > 0:19:19I'm using garlic, honey and some lovely fresh lemon zest.
0:19:19 > 0:19:21And that can go straight in there.
0:19:23 > 0:19:26A couple of tablespoonfuls of oil.
0:19:26 > 0:19:29Then I'm just going to mix all that together.
0:19:31 > 0:19:34That's it. And I'm going to put that in like that.
0:19:34 > 0:19:37Give that a good 30 minutes to do its work.
0:19:37 > 0:19:41And then, as it's only in the oven for a short time,
0:19:41 > 0:19:44the secret is to seal the meat first.
0:19:45 > 0:19:50Now, this is going to brown very quickly because of the honey,
0:19:50 > 0:19:51and then in it goes.
0:19:56 > 0:19:57Press them down.
0:19:57 > 0:20:00I'm just going to look and see how that's doing.
0:20:00 > 0:20:02That is perfect.
0:20:02 > 0:20:06I'm looking for a really beautiful golden brown and I've got it.
0:20:06 > 0:20:08Then put the meat towards the outside
0:20:08 > 0:20:11and the bones towards the middle.
0:20:11 > 0:20:14If you put the bones up in the oven they'll just all burn,
0:20:14 > 0:20:17so tuck them underneath like that.
0:20:17 > 0:20:20I always season the meat before I cook it.
0:20:20 > 0:20:23And then into the oven, 200 fan,
0:20:23 > 0:20:2620 minutes for pink or 30 if you like it well done.
0:20:32 > 0:20:33As we're showing off,
0:20:33 > 0:20:38I'm going to serve this with something a bit unusual.
0:20:38 > 0:20:41This salsa verde really does bring the lamb to life.
0:20:41 > 0:20:46Start with the juice of a lemon and then in goes a fat clove of garlic,
0:20:46 > 0:20:49followed by a perfect partner for lamb.
0:20:49 > 0:20:53Anchovies, they're the sort that comes in a tin,
0:20:53 > 0:20:55and I've got about eight here,
0:20:55 > 0:20:57and I'm going to cut those very, very small.
0:20:57 > 0:20:59They're salty and rich.
0:21:01 > 0:21:04In goes the sweet pickled cucumber with dill.
0:21:04 > 0:21:07They come in a jar like this, and I've used about three.
0:21:08 > 0:21:13A good salsa needs fresh herbs - parsley and basil.
0:21:13 > 0:21:15Do you know, people sometimes say to me,
0:21:15 > 0:21:18"What is the secret of a long and happy marriage?"
0:21:18 > 0:21:21I think it's respect,
0:21:21 > 0:21:27and I think, you know, sometimes we really want to say our piece of mind
0:21:27 > 0:21:29when something hasn't gone quite well.
0:21:29 > 0:21:31I always think, "I'll sleep on it
0:21:31 > 0:21:34"and it will be all over by the morning,"
0:21:34 > 0:21:38and my father wasn't a great one for advice, but he did say to Paul,
0:21:38 > 0:21:43he said, "Never let the day go by with a quarrel."
0:21:43 > 0:21:44Good thought.
0:21:45 > 0:21:48Bring the salsa together with seasoning.
0:21:48 > 0:21:52A good teaspoon of runny honey to balance the sharpness
0:21:52 > 0:21:55and 150ml of olive oil.
0:21:56 > 0:21:57Look at the bright green.
0:21:57 > 0:21:59I love it.
0:21:59 > 0:22:01You want to make it on the day
0:22:01 > 0:22:03that you're going to serve it with the lamb.
0:22:03 > 0:22:07That's a salsa verde, and time is up.
0:22:13 > 0:22:14Wow, how about that?
0:22:14 > 0:22:16Absolutely perfect.
0:22:16 > 0:22:17It's so tempting.
0:22:17 > 0:22:20That gorgeous golden brown colour.
0:22:20 > 0:22:24You want to let it rest so the meat gets beautifully tender,
0:22:24 > 0:22:27and I'm going to give this about 15 minutes.
0:22:30 > 0:22:32And then we come to the carving.
0:22:32 > 0:22:36It's so easy because you just cut in between each bone
0:22:36 > 0:22:39and just look at that colour.
0:22:39 > 0:22:40Perfect.
0:22:40 > 0:22:43Now, that really is something to show off.
0:22:43 > 0:22:44Something for a celebration meal.
0:22:51 > 0:22:52Woo!
0:22:55 > 0:22:56Cheers, Charlotte.
0:22:57 > 0:23:00Who's going to be brave enough to try one of these?
0:23:00 > 0:23:03And they're exactly as I made in the 1960s.
0:23:03 > 0:23:06The asparagus is so pale, straight out of a can.
0:23:06 > 0:23:10We wouldn't do that nowadays, would we? Well done!
0:23:10 > 0:23:15- Mary and Paul.- And never a cross word, you can be assured of that.
0:23:15 > 0:23:19Our friends are gathering to share our golden wedding celebrations,
0:23:19 > 0:23:23and I've got the perfect idea to finish things off with a bang.
0:23:24 > 0:23:26This is an amazing chocolate cake.
0:23:26 > 0:23:29I've called it Reflection Cake
0:23:29 > 0:23:33because it has a shiny icing that you can almost see your face in.
0:23:33 > 0:23:36So to the cake itself, it's wonderfully chocolaty.
0:23:36 > 0:23:39I find that using cocoa gives the finest flavour.
0:23:44 > 0:23:47Start off with 50g of cocoa.
0:23:47 > 0:23:52Then I'm going to add boiling water to it, and that cooks the cocoa and
0:23:52 > 0:23:54gives a better flavour to the cake.
0:23:54 > 0:23:58So, about six tablespoons of boiling water
0:23:58 > 0:24:01in with the cocoa till it's a paste
0:24:01 > 0:24:03and we want a nice thick paste.
0:24:08 > 0:24:11It's an all-in-one sponge with three eggs,
0:24:11 > 0:24:13250g of caster sugar,
0:24:13 > 0:24:17and 175 of self-raising flour,
0:24:17 > 0:24:20and a teaspoon of baking powder,
0:24:20 > 0:24:22and 100g of baking spread.
0:24:23 > 0:24:26And you put it in all in one go.
0:24:26 > 0:24:29All whisked together until light and creamy.
0:24:35 > 0:24:36And that's all done.
0:24:37 > 0:24:41Pop into two well-greased 20cm tins,
0:24:41 > 0:24:46then into the oven at 160 fan for about 25 minutes.
0:24:51 > 0:24:55Once perfectly cooked, set aside and let them cool.
0:24:57 > 0:24:59So now to the icing.
0:24:59 > 0:25:01It's a beautiful shiny icing.
0:25:04 > 0:25:08First, into a pan goes caster sugar and cocoa.
0:25:08 > 0:25:12I'm just going to give those two a stir to start with.
0:25:12 > 0:25:14Then add double cream,
0:25:14 > 0:25:17some water and stir over the heat until smooth.
0:25:19 > 0:25:21I love the smell of chocolate.
0:25:23 > 0:25:25So that's all dissolved.
0:25:25 > 0:25:27Off with the heat.
0:25:27 > 0:25:30I'm using dark chocolate, and once that's melted,
0:25:30 > 0:25:33I can add seven sheets of softened gelatine.
0:25:34 > 0:25:37Keep stirring until it's dissolved.
0:25:37 > 0:25:38If I didn't add gelatine,
0:25:38 > 0:25:42you wouldn't get that beautiful shine, and that's what we want.
0:25:43 > 0:25:46The secret to my smooth mirror icing
0:25:46 > 0:25:48is to pour the mixture through a sieve
0:25:48 > 0:25:52and let it cool and thicken a little before you use it.
0:25:53 > 0:25:55What a shine that's got.
0:25:58 > 0:26:02And then just any little lumps that are there, just squash them through.
0:26:02 > 0:26:05It does take time, but it's really worth it.
0:26:05 > 0:26:08You know, when you're wanting to show off a bit.
0:26:12 > 0:26:14Now to bring it all together.
0:26:14 > 0:26:18I'm going to create a layered cake with a rich cream filling.
0:26:20 > 0:26:21That's it.
0:26:29 > 0:26:30Doesn't that look amazing?
0:26:30 > 0:26:34You can imagine how wonderful it's going to be to eat.
0:26:34 > 0:26:38The cake becomes extra moist from the cream and, when you cut it,
0:26:38 > 0:26:41you get one, two, three layers, and it's pretty good.
0:26:41 > 0:26:43You don't get better than that.
0:26:43 > 0:26:46Smooth round the edges and brush with apricot jam
0:26:46 > 0:26:49to help to achieve that mirror finish.
0:26:49 > 0:26:51So just brush that over lightly.
0:26:53 > 0:26:57Now I'm going to chill that before I put the icing over the top.
0:26:57 > 0:27:00I chill it because it firms it up and when the icing goes on,
0:27:00 > 0:27:03it likes to go on a cold surface.
0:27:11 > 0:27:13And now for the grand finale, we're on the homeward stretch.
0:27:13 > 0:27:16So I'm going to pour that over.
0:27:16 > 0:27:17Here goes.
0:27:19 > 0:27:21It's perfect, isn't it?
0:27:21 > 0:27:24Then just encourage it to go down the sides here.
0:27:25 > 0:27:27Drop it round.
0:27:31 > 0:27:33Now I'm going to take my palette knife
0:27:33 > 0:27:34because I'm just going to see
0:27:34 > 0:27:37if I can get that absolutely smooth across the top.
0:27:37 > 0:27:40Now that's just got to set for a little while.
0:27:43 > 0:27:48A wing and a prayer, just lift it up like that, put it on.
0:27:48 > 0:27:49As centre as you can get.
0:27:49 > 0:27:51You've only got one chance.
0:27:51 > 0:27:53How about that, then?
0:27:53 > 0:27:56My chocolate Reflection Cake.
0:27:56 > 0:27:58I must say, I'm really proud of that.
0:27:58 > 0:28:01It took an awful lot of effort,
0:28:01 > 0:28:04but I think it's sheer perfection for that special occasion.
0:28:09 > 0:28:12- Wow!- Oh, wow! - It feels like firework day.
0:28:13 > 0:28:14How about that, then?
0:28:14 > 0:28:16Well done.
0:28:16 > 0:28:19This should be the best chocolate cake you've ever tasted.
0:28:19 > 0:28:20Shall we just see?
0:28:24 > 0:28:27I would just like to drink to Mary and many
0:28:27 > 0:28:29more years of happy life.
0:28:29 > 0:28:30- Paul.- Cheers.
0:28:30 > 0:28:31Paul and Mary.