0:00:02 > 0:00:04I'm Mary Berry, and in this series,
0:00:04 > 0:00:09I'm going to be showing you some of my absolute favourites.
0:00:09 > 0:00:12Not too difficult to make, not too many ingredients,
0:00:12 > 0:00:15and the sort of recipes that the family are going to say
0:00:15 > 0:00:18"ooh and "ahh" and, "Please, can we have them again?"
0:00:19 > 0:00:24These favourites have been inspired by the places I love -
0:00:24 > 0:00:26the countryside...
0:00:26 > 0:00:28by the sea...
0:00:28 > 0:00:30markets and gardens.
0:00:30 > 0:00:32And, of course, my home.
0:00:32 > 0:00:36I'll be sharing with you some brand-new ideas
0:00:36 > 0:00:39and some recipes that I never, ever tire of.
0:00:39 > 0:00:42Tonight...
0:00:42 > 0:00:44I've got one! I promise you, I've got one!
0:00:44 > 0:00:48..it's dishes inspired by my love of the seaside.
0:00:59 > 0:01:03Some of my earliest memories are holidays by the seaside.
0:01:07 > 0:01:10In those days, we never went abroad.
0:01:10 > 0:01:14No matter what the weather, we were always on the beach.
0:01:14 > 0:01:17And some of my fondest food memories are from those trips.
0:01:19 > 0:01:22Tonight, I'm cooking some of my favourite dishes,
0:01:22 > 0:01:25inspired by the Great British seaside.
0:01:26 > 0:01:28A smart and delicious fish supper.
0:01:30 > 0:01:32A luxurious linguine.
0:01:35 > 0:01:37My right royal fishcakes.
0:01:39 > 0:01:42A home-made ice cream the family will love.
0:01:45 > 0:01:49But first, no-fuss goat's cheese and shallot tarts,
0:01:49 > 0:01:52with a crisp walnut pastry.
0:01:53 > 0:01:57These tarts are perfect to take down on the beach for a picnic.
0:01:59 > 0:02:02So, to begin with, I'm going to make the pastry.
0:02:02 > 0:02:06It's a different pastry - it's walnut pastry.
0:02:06 > 0:02:11Into the processor goes 175g of plain flour.
0:02:12 > 0:02:15I'm just going to season that a little. Up to you whether you do.
0:02:15 > 0:02:19Just a little bit of pepper and salt...like that.
0:02:19 > 0:02:22Then I'm going to add 100g of butter.
0:02:23 > 0:02:26I think it's better to have the butter fairly firm.
0:02:26 > 0:02:30Then on with the lid and process it just until
0:02:30 > 0:02:32it's sort of like breadcrumbs.
0:02:41 > 0:02:42That looks about right.
0:02:44 > 0:02:46In goes the egg.
0:02:48 > 0:02:52Whizz it together till it holds together. Don't overwork it.
0:02:56 > 0:02:59That's it. It comes together in no time.
0:03:02 > 0:03:05Now I'm going to roll the pastry out, as thin as you can,
0:03:05 > 0:03:07then you don't have to bake blind.
0:03:07 > 0:03:09To make the pastry extra special,
0:03:09 > 0:03:13sprinkle over 30g of roughly chopped walnuts.
0:03:13 > 0:03:15And obviously, if I'd got the rolling pin on there,
0:03:15 > 0:03:17it would stick to the rolling pin.
0:03:17 > 0:03:21So if you take a piece of clingfilm...like that,
0:03:21 > 0:03:24tear it off
0:03:24 > 0:03:26and just roll out the pastry.
0:03:28 > 0:03:31Cut out the pastry slightly bigger than the cases.
0:03:31 > 0:03:35I find that Yorkshire pudding tins are perfect for making these tarts,
0:03:35 > 0:03:39and this recipe is enough to make eight.
0:03:39 > 0:03:42And at this stage, just take a fork
0:03:42 > 0:03:45and prick the base to stop them rising up.
0:03:47 > 0:03:50Whilst the pastry cases firm up in the fridge,
0:03:50 > 0:03:52I can get on with the filling.
0:03:52 > 0:03:58Slowly fry off 500g of shallots until golden brown and really tender.
0:03:59 > 0:04:04Add a tablespoonful of sugar and two tablespoons of balsamic vinegar.
0:04:04 > 0:04:08I'm going to now put that to one side till it's absolutely cold.
0:04:08 > 0:04:13Now to the other filling that goes on top of the shallots.
0:04:13 > 0:04:18Mix 300g of soft goat's cheese with two beaten eggs
0:04:18 > 0:04:21and add two tablespoons of chopped parsley.
0:04:22 > 0:04:24I've been making these tarts for a long time
0:04:24 > 0:04:27but I've put all different fillings in them.
0:04:27 > 0:04:30I just look in the fridge and see what there is to be used up.
0:04:30 > 0:04:34Often, we have a bit of Stilton or a nice Camembert left
0:04:34 > 0:04:36on the cheese board and I would use that.
0:04:41 > 0:04:46It is important that you don't let any come over the edge of the pastry.
0:04:46 > 0:04:52Put them in the oven at 180 fan on two preheated baking trays.
0:04:52 > 0:04:56Bake for 20 minutes, switching halfway through.
0:05:04 > 0:05:05You rotten thing!
0:05:05 > 0:05:07LAUGHTER
0:05:07 > 0:05:09I can get away with ANYTHING!
0:05:13 > 0:05:14You'll know when they're ready -
0:05:14 > 0:05:18the pastry is crisp and the filling is just set and golden.
0:05:21 > 0:05:24They need just a little bit of parsley over the top.
0:05:26 > 0:05:28They come out beautifully.
0:05:28 > 0:05:30Mind you, if I'd spilt the mixture all down the side,
0:05:30 > 0:05:32it would be another kettle of fish.
0:05:34 > 0:05:35That's it.
0:05:40 > 0:05:43You have the layer of shallot at the bottom,
0:05:43 > 0:05:46then you have the layer of the mild goat's cheese on top.
0:05:46 > 0:05:49Well seasoned, beautifully cooked underneath.
0:05:49 > 0:05:52Just a pale golden brown there.
0:05:55 > 0:05:57Oh!
0:05:57 > 0:05:59I really, really like that.
0:05:59 > 0:06:02The flavour is excellent.
0:06:02 > 0:06:03Sheer heaven.
0:06:06 > 0:06:09Whilst the tarts are perfect for a picnic,
0:06:09 > 0:06:13one of my all-time favourite seafoods is crab.
0:06:13 > 0:06:15But it's not cheap these days,
0:06:15 > 0:06:19so here's an ideal recipe to make it go that little bit further.
0:06:21 > 0:06:25I think you'll love my crab and cod fishcakes with tomato salsa.
0:06:25 > 0:06:27Something different.
0:06:28 > 0:06:33I've made many a fishcake in my time, but these are the very best.
0:06:33 > 0:06:34Why?
0:06:34 > 0:06:38Because I have the addition of crab, and it really gives them a lift.
0:06:38 > 0:06:40It makes them right royal.
0:06:43 > 0:06:46I've got to start with some beautiful fresh cod.
0:06:46 > 0:06:49And you can always recognise it if it's cod
0:06:49 > 0:06:53because it's got little flecks of yellow in the skin.
0:06:53 > 0:06:57My secret is to butter and season the foil.
0:06:58 > 0:07:02I'm going to fold that over, a little bit like a Cornish pasty,
0:07:02 > 0:07:05and pull it up at the sides so if there is any juice,
0:07:05 > 0:07:07it doesn't run out all over the tray.
0:07:07 > 0:07:11I'm going to put it in the oven at 180 fan
0:07:11 > 0:07:13and it'll take about 15 minutes.
0:07:13 > 0:07:18Keep looking at it, and as soon as there's no translucent bits,
0:07:18 > 0:07:19you know it's done.
0:07:19 > 0:07:20So, in it goes.
0:07:24 > 0:07:27Once the fish is cooked, leave it to cool.
0:07:28 > 0:07:32Now to the actual making of the fishcakes and, I promise you,
0:07:32 > 0:07:33they are different.
0:07:33 > 0:07:36To give the fishcakes extra flavour,
0:07:36 > 0:07:41add six chopped spring onions to 500g of cooled mashed potato,
0:07:41 > 0:07:44then flake the cod into it.
0:07:44 > 0:07:46I've got 100g of crab.
0:07:46 > 0:07:50Now, this crab is mixed crab.
0:07:50 > 0:07:54I want the dark meat and the light meat and that's all going in.
0:07:54 > 0:07:58The crab really gives these fishcakes a lift.
0:07:58 > 0:08:02There are more ingredients to make it extra tasty.
0:08:02 > 0:08:05Add two tablespoons of mayonnaise,
0:08:05 > 0:08:08the same again of Dijon mustard,
0:08:08 > 0:08:10a dash of Tabasco,
0:08:10 > 0:08:12some finely chopped parsley,
0:08:12 > 0:08:16and season well, before mixing it all together.
0:08:16 > 0:08:18Don't break up the fish too much,
0:08:18 > 0:08:22but it's when it's all one even colour...
0:08:22 > 0:08:26That looks fine to me, and I'm going to make eight fishcakes.
0:08:27 > 0:08:31Now, an old trick to help divide the mixture evenly -
0:08:31 > 0:08:34tip it onto a board and, with wet hands,
0:08:34 > 0:08:36make it into the shape of a cake.
0:08:36 > 0:08:41Then simply slice it into eight wedges.
0:08:41 > 0:08:43That's made the job easy, hasn't it?
0:08:44 > 0:08:50Next, shape each one, ready to go in the fridge to firm up.
0:08:50 > 0:08:53And if they're not quite round, they look very home-made
0:08:53 > 0:08:56and everybody will know you haven't bought them.
0:08:56 > 0:08:59That's it. They're pretty good, though, aren't they?
0:09:02 > 0:09:05After half an hour, they'll be ready to breadcrumb.
0:09:07 > 0:09:10These are panko breadcrumbs, Japanese ones,
0:09:10 > 0:09:14and they're really crisp and dry.
0:09:16 > 0:09:18In go the fishcakes.
0:09:18 > 0:09:21Don't have too high a heat.
0:09:21 > 0:09:23It's better to brown them slowly -
0:09:23 > 0:09:26around four minutes each side should do it.
0:09:26 > 0:09:30When you think about it, everything in the fishcake has been cooked.
0:09:30 > 0:09:34You want to just get it piping hot in the middle and a lovely,
0:09:34 > 0:09:36crisp, crunchy outside.
0:09:38 > 0:09:41Those are perfectly done and they're ready to serve.
0:09:44 > 0:09:49I think the perfect accompaniment is a simple salsa of tomato,
0:09:49 > 0:09:51red onion and parsley.
0:09:53 > 0:09:55That's about it.
0:09:55 > 0:09:58So there you have it - the very best fishcakes,
0:09:58 > 0:10:00with the addition of that wonderful crab.
0:10:08 > 0:10:12When it comes to seafood, one thing we can't get enough of are prawns.
0:10:14 > 0:10:19In Britain, we consume about 85,000 tonnes of them every year.
0:10:19 > 0:10:23And the best thing is, you can catch them all around our shores,
0:10:23 > 0:10:25if you know where to look.
0:10:25 > 0:10:28I just love the sea - I love the smell,
0:10:28 > 0:10:31I love when you get the wind through your hair,
0:10:31 > 0:10:33and to be on a beach with my prawning net...
0:10:33 > 0:10:35You never know what you might find.
0:10:35 > 0:10:38We've got masses of winkles round here and I'm hoping
0:10:38 > 0:10:40I'll find an odd prawn.
0:10:40 > 0:10:43Today, I'm in Botany Bay, Kent,
0:10:43 > 0:10:46to meet local naturalist Dr Alasdair Bruce
0:10:46 > 0:10:51to see if he can help me catch some of the local delicacies.
0:10:51 > 0:10:54This is a marvellous stretch of coastline.
0:10:54 > 0:10:56What would one expect to find?
0:10:56 > 0:10:59We catch prawns, there are plenty of winkles here.
0:10:59 > 0:11:01There's occasional wild oysters,
0:11:01 > 0:11:04and the rocks beside us here are often full of lobster and crab.
0:11:04 > 0:11:07So it's a serious smorgasbord of shellfish that we can find here.
0:11:07 > 0:11:10When did you last find your lobster here?
0:11:10 > 0:11:14I get about a dozen or so every year. But I know where to look.
0:11:14 > 0:11:16An old gentleman many years ago showed me
0:11:16 > 0:11:18there's certain holes to put my hand in
0:11:18 > 0:11:20and sort of winkle out lobsters.
0:11:20 > 0:11:22So it's a closely guarded secret, I'm afraid.
0:11:22 > 0:11:27'With Alasdair keeping his lobster spots close to his chest,
0:11:27 > 0:11:30'I'm interested in catching some prawns.'
0:11:30 > 0:11:33Mind your step. There's a few holes and dimples here.
0:11:33 > 0:11:36- I'm being REALLY careful.- OK.
0:11:36 > 0:11:42- OK...- OK. Right, now... - I am the king of the castle!
0:11:42 > 0:11:44I'm definitely after prawns.
0:11:44 > 0:11:47- Well, there's a good chance. - There's a good chance?
0:11:47 > 0:11:49- So, wish me luck!- Good luck.
0:11:49 > 0:11:51They'll be right underneath you.
0:11:51 > 0:11:53Right underneath you, with a bit of luck.
0:11:53 > 0:11:56'Prawns can be found all around the British coast.
0:11:56 > 0:12:00'They live in areas where they have rock and weed cover.
0:12:00 > 0:12:04'If you want to catch them, try a low tide during the summer months.'
0:12:04 > 0:12:06Oh, that current!
0:12:06 > 0:12:08I'm being very, very, very...
0:12:08 > 0:12:10And then I'll catch them.
0:12:10 > 0:12:12That's it.
0:12:14 > 0:12:16There's not a lot of sport in there.
0:12:16 > 0:12:18- HE LAUGHS - No...
0:12:18 > 0:12:20Well, you've got some edible seaweed.
0:12:20 > 0:12:22OK. Think I was a bit quick.
0:12:22 > 0:12:24Nice and gently.
0:12:28 > 0:12:30I've got one! I promise you, I've got one!
0:12:30 > 0:12:33- I have, look!- Fantastic. - It's a whopper!
0:12:33 > 0:12:36- There you go.- No, no, don't... Agh! It's mine!- OK!
0:12:36 > 0:12:40That is a sheer beauty. And it's all mine!
0:12:40 > 0:12:45'With my meagre catch and Alasdair's slightly better haul,
0:12:45 > 0:12:48'we should have enough for a fisherman's supper.'
0:12:48 > 0:12:50I'll do the cooking, cos you're the fisherman.
0:12:50 > 0:12:52I didn't know what I was doing, really.
0:12:52 > 0:12:57- And you say always cook it in sea water if you can?- Yeah. There you go.
0:12:57 > 0:13:01- Oh, take that bit of seaweed out. - Look at those beauties.- Straight in.
0:13:01 > 0:13:05Look, they've gone from translucent to a pale pink.
0:13:05 > 0:13:09In a minute, our fisherman's tea will be ready.
0:13:09 > 0:13:11Absolutely. And it's all free.
0:13:11 > 0:13:14The most exciting thing of all is of course doing it on the beach,
0:13:14 > 0:13:18sitting round, and we'll have such an appetite when it comes.
0:13:18 > 0:13:20Pity we didn't catch twice as many prawns!
0:13:22 > 0:13:25- Well, nothing could be fresher, could it?- Lovely colour, isn't it?
0:13:25 > 0:13:29It is so exciting. Mind you, I think I can see the one I caught.
0:13:29 > 0:13:32It's that very big one there. HE LAUGHS
0:13:32 > 0:13:34It was pretty big, though, wasn't it?
0:13:34 > 0:13:36It was, it was. I'll give you that.
0:13:36 > 0:13:38- A little bit of lemon.- Mmm.
0:13:38 > 0:13:41- So, here goes.- There we go. All the best.- Cheers!
0:13:43 > 0:13:44Mmm! Oh, that is really nice.
0:13:44 > 0:13:48Do you know, I'm sure it's better to cook them in that salt water.
0:13:48 > 0:13:49It is absolutely beautiful.
0:13:49 > 0:13:52It doesn't need any mayonnaise, it doesn't need anything.
0:13:52 > 0:13:54- No, not really.- Mmm!- Very nice.
0:13:54 > 0:13:58This, to me, is wonderful.
0:13:58 > 0:14:00It's a treasure from the sea.
0:14:01 > 0:14:07The beauty of fresh seafood is, it doesn't take a moment to cook.
0:14:07 > 0:14:12This linguine is a luxurious dinner party dish for six that takes
0:14:12 > 0:14:14no time to prepare.
0:14:14 > 0:14:17It's absolutely delicious and rather different.
0:14:17 > 0:14:20So, to start with, I've taken three shallots
0:14:20 > 0:14:23and I've slowly cooked those, and they're just nice and soft.
0:14:23 > 0:14:28And I've got some linguine here and it's 250g.
0:14:28 > 0:14:32Cook it as the packet says. It's usually about ten minutes.
0:14:34 > 0:14:37Add to the shallots one finely chopped red chilli
0:14:37 > 0:14:40and two cloves of crushed garlic.
0:14:40 > 0:14:43Now, I've got some beautiful fresh clams here.
0:14:43 > 0:14:45I've given them a good scrub.
0:14:45 > 0:14:48If any of these are open, you're not to put them in there
0:14:48 > 0:14:50because they're not fresh.
0:14:50 > 0:14:51Tip those in...
0:14:53 > 0:14:56..and the shock of the heat will start them to open.
0:14:58 > 0:15:03Then I'm going to add 250ml of wine, give or take a bit.
0:15:03 > 0:15:05I shouldn't say a bit of wine - you can't have a bit of wine.
0:15:05 > 0:15:08My husband's always telling me that. A drop of wine.
0:15:10 > 0:15:12Give that a bit of a stir, then in the lemon goes.
0:15:14 > 0:15:18Those are cooking nicely, but to make sure they all open,
0:15:18 > 0:15:20they need to be in the steam.
0:15:20 > 0:15:22So, pop that on.
0:15:22 > 0:15:24This should only take about three minutes.
0:15:24 > 0:15:28Once the clams are all open, add the cooked pasta.
0:15:28 > 0:15:30Just leave that for the moment.
0:15:30 > 0:15:33It's on a very, very low heat,
0:15:33 > 0:15:37and I'm going to quickly get on with cooking the rest of the shellfish,
0:15:37 > 0:15:40and that'll just take a couple of minutes.
0:15:40 > 0:15:45To make it even more luxurious, I'm also including squid and king prawns.
0:15:46 > 0:15:48Keep moving them about.
0:15:48 > 0:15:51And you'll know when the prawns are done,
0:15:51 > 0:15:53because they'll turn bright pink.
0:15:55 > 0:15:58You can see the squid is changing colour.
0:16:00 > 0:16:04And for something special, add six scallops, sliced in half,
0:16:04 > 0:16:05to make them go further.
0:16:07 > 0:16:08So, there it is...
0:16:08 > 0:16:10Doesn't that look beautiful?
0:16:10 > 0:16:13Loaded with wonderful seafood.
0:16:13 > 0:16:17What I've forgotten to do is my tomato. Still got the heat on here.
0:16:18 > 0:16:20Just shows you I'm not perfect.
0:16:22 > 0:16:26Season and fry the tomato for a couple of minutes
0:16:26 > 0:16:29before adding to the pasta...
0:16:29 > 0:16:34with a generous handful of chopped parsley, and mix all together.
0:16:36 > 0:16:38Doesn't that look good?
0:16:40 > 0:16:43That is, to me, sheer luxury.
0:16:45 > 0:16:47Everybody will feel that you've spoiled them rotten.
0:16:49 > 0:16:53I love my linguine, but sometimes I feel like a more traditional fillet.
0:16:55 > 0:16:58And so here's a favourite recipe for the catch of the day.
0:17:01 > 0:17:03Sea bass has become very popular,
0:17:03 > 0:17:05quite understandably,
0:17:05 > 0:17:08because brill and halibut and Dover sole are very expensive.
0:17:08 > 0:17:11It has a lovely flavour, sea bass,
0:17:11 > 0:17:14and when you marry it with my favourite ingredient,
0:17:14 > 0:17:17shrimps, in a delicious sauce, what could be better?
0:17:19 > 0:17:23To make the sauce, start by frying one finely sliced onion till soft.
0:17:23 > 0:17:29Then add 200ml of white wine and reduce it by half.
0:17:29 > 0:17:33Then in goes 300ml double cream.
0:17:33 > 0:17:36And it must be double.
0:17:36 > 0:17:38If you use single cream, you'll have to boil it too long
0:17:38 > 0:17:41and there is a chance, too, of it splitting.
0:17:43 > 0:17:49Coat the sea bass fillets in seasoned flour and fry in oil and butter.
0:17:51 > 0:17:54I cook the white side down first,
0:17:54 > 0:17:56particularly if I'm doing six fillets,
0:17:56 > 0:18:03because if you do the skin side first, bits come off, you get flecks,
0:18:03 > 0:18:06then you put the white side down on it and it doesn't look so good.
0:18:06 > 0:18:09So that's why I do it that way round.
0:18:09 > 0:18:12Now, I'm just going to have a look and see how it's doing.
0:18:12 > 0:18:14Oh, that's a lovely colour.
0:18:17 > 0:18:20To get the skin really crispy,
0:18:20 > 0:18:24press the fish down and it will catch on the bottom.
0:18:25 > 0:18:28To finish the sauce, add the juice of half a lemon,
0:18:28 > 0:18:32a tablespoonful of capers and a good amount of chopped parsley.
0:18:33 > 0:18:38And the main ingredient, these beautiful shrimps.
0:18:38 > 0:18:39Do you know, I can't resist these.
0:18:39 > 0:18:41They are absolutely delicious.
0:18:43 > 0:18:45Not just one, I had about seven.
0:18:45 > 0:18:50So, in they go, about 120g there.
0:18:50 > 0:18:52What could be better than that?
0:18:52 > 0:18:55To me, this sauce looks most tempting.
0:18:55 > 0:19:00We've got lovely shrimps, then the finely sliced onion,
0:19:00 > 0:19:05parsley and capers in a lovely creamy sauce.
0:19:06 > 0:19:09I'm going to serve it up.
0:19:09 > 0:19:15Oh, that looks a beautiful brown colour! Just perfect.
0:19:15 > 0:19:16Pop that on the plate.
0:19:18 > 0:19:20Now to my shrimp sauce.
0:19:24 > 0:19:28Lots of shrimps on the side there.
0:19:29 > 0:19:34That's it. I've got some piping-hot beans here.
0:19:35 > 0:19:37Just there.
0:19:37 > 0:19:40I think that looks so tempting.
0:19:40 > 0:19:42I can't possibly not taste it.
0:19:50 > 0:19:52That reminds me of the sea.
0:19:53 > 0:19:55It takes me back to holidays.
0:20:09 > 0:20:14One of my fondest childhood memories was eating ice cream by the sea.
0:20:17 > 0:20:21On the Broadstairs seafront is an ice-cream parlour
0:20:21 > 0:20:23just like the ones I remember.
0:20:25 > 0:20:27- Hello, Mary.- Marino.
0:20:27 > 0:20:29- Really nice to meet you. How are you?- I'm very well.
0:20:29 > 0:20:32- This is amazing. It takes me all back in time.- Yeah.
0:20:32 > 0:20:34How long have you been making ice cream here?
0:20:34 > 0:20:37We've been making ice cream in this place since 1932,
0:20:37 > 0:20:39when my grandfather started.
0:20:39 > 0:20:41And my great-grandfather started in 1907,
0:20:41 > 0:20:43so we're in our fifth generation now.
0:20:43 > 0:20:45Still very Art Deco with the Lloyd Loom chairs
0:20:45 > 0:20:47and the special ceiling designs.
0:20:47 > 0:20:51The one thing I remember from my childhood is knickerbocker glory,
0:20:51 > 0:20:54and the ice cream was the most important part of that.
0:20:54 > 0:20:57What's the secret about this ice cream?
0:20:57 > 0:21:00I think the secret is just to keep making good,
0:21:00 > 0:21:02traditional ice cream the old-fashioned way.
0:21:02 > 0:21:05- May I see it being made? - Yes, absolute pleasure, Mary.
0:21:05 > 0:21:07I'll take you down. After you.
0:21:09 > 0:21:12'Marino is taking me to meet Gino,
0:21:12 > 0:21:15'who's been making gelato for 22 years.'
0:21:17 > 0:21:20- Let's see how it's made.- OK.
0:21:20 > 0:21:23So, this one is the secret ingredient.
0:21:23 > 0:21:26Milk, sugar, a dash of cream.
0:21:26 > 0:21:32Our finest ice cream in Britain is made from custard, eggs and cream.
0:21:32 > 0:21:36You describe ice cream. Here, we are making gelato.
0:21:36 > 0:21:41'To make the gelato, milk, sugar and cream are pasteurised
0:21:41 > 0:21:45'and cooled overnight. Then it's time to add the flavourings.'
0:21:45 > 0:21:49What is the most unusual ingredient you use, that I would be surprised?
0:21:49 > 0:21:52I made, earlier on, a couple of flavours for you.
0:21:52 > 0:21:54You will try later.
0:21:54 > 0:21:56- All right.- They are a bit unusual.
0:21:56 > 0:21:59But, you know, gelato is a form of art.
0:21:59 > 0:22:01- Well, let's make some hazelnut.- Yeah.
0:22:01 > 0:22:05Gosh, it's pouring like silk.
0:22:06 > 0:22:09Now we make the noisy part - we mix.
0:22:09 > 0:22:10- We mix?- Yeah.
0:22:16 > 0:22:20'Once the flavours are mixed, it's time for it to churn.'
0:22:20 > 0:22:22OK, push the gelato button.
0:22:22 > 0:22:25- Yeah.- Light's on, green for go.
0:22:25 > 0:22:28- And how long will that take? - Eight, ten minutes?
0:22:28 > 0:22:30How much do you make today?
0:22:30 > 0:22:34We... More than 150 litres per day.
0:22:34 > 0:22:36So how many ice creams is that?
0:22:36 > 0:22:381,200.
0:22:44 > 0:22:45- Can I try some?- Of course.
0:22:48 > 0:22:51Mmm! Do you know, that's as smooth as velvet.
0:22:52 > 0:22:56Hazelnut is a firm favourite here, but nowadays,
0:22:56 > 0:22:58people want something different.
0:22:59 > 0:23:03And Gino is responsible for creating new combinations -
0:23:03 > 0:23:06everything from gin and tonic to Cornish pasty.
0:23:07 > 0:23:11- This one is marmalade on toast. - Marmalade on toast?
0:23:11 > 0:23:14It's my most favourite thing for breakfast.
0:23:18 > 0:23:20Certainly tastes of marmalade!
0:23:20 > 0:23:23And the next one is a bit more adventurous.
0:23:23 > 0:23:24Gorgonzola and honey.
0:23:24 > 0:23:26Now, that's very weird.
0:23:26 > 0:23:27But it's really good!
0:23:31 > 0:23:35It's strong, of Gorgonzola, too. I would like to end a meal with that.
0:23:35 > 0:23:36With a glass of port!
0:23:36 > 0:23:38- Fantastic.- Thank you.
0:23:38 > 0:23:42But before I go, there's just one thing I have to try -
0:23:42 > 0:23:46my childhood favourite, knickerbocker glory.
0:23:46 > 0:23:52A classic combination of fruit, ice cream and whipped cream. Wow!
0:23:52 > 0:23:54Thank you so much.
0:23:54 > 0:23:56This was my first visit to Broadstairs and I came here
0:23:56 > 0:24:00in search of my old favourite, the knickerbocker glory.
0:24:00 > 0:24:04Thank you very much for having me. You won't miss it, will you?
0:24:09 > 0:24:13There's nothing that reminds me more of seaside holidays
0:24:13 > 0:24:15than a knickerbocker glory.
0:24:15 > 0:24:18And you don't have to come all the way to Broadstairs
0:24:18 > 0:24:20to know how to make them.
0:24:20 > 0:24:22I'm going to show you right now.
0:24:34 > 0:24:40I really enjoyed that decadent knickerbocker glory in Broadstairs.
0:24:40 > 0:24:44Gosh, it was good! I'm now going to recreate that for you to do at home.
0:24:45 > 0:24:48First, a simple vanilla ice cream
0:24:48 > 0:24:51that doesn't require an ice cream machine.
0:24:51 > 0:24:56Separate four eggs and whisk the whites at full speed.
0:24:56 > 0:25:00Slowly add 100g of sugar to make the meringue
0:25:00 > 0:25:03that will be the base of the ice cream.
0:25:03 > 0:25:06In go the egg yolks and you just mix them for a moment.
0:25:12 > 0:25:18That's it. And this really is so stiff. So far, so simple.
0:25:19 > 0:25:23Next, scrape the seeds from two vanilla pods
0:25:23 > 0:25:27into 300ml of lightly whipped double cream.
0:25:27 > 0:25:28Don't throw that away.
0:25:28 > 0:25:33If you've got a pot of sugar in your kitchen, put it into the pot
0:25:33 > 0:25:36and that will give a flavour to your sugar, you know,
0:25:36 > 0:25:38if you're making custard or something.
0:25:38 > 0:25:41And I'm just going to beat that. It's partly beaten.
0:25:45 > 0:25:49Now I've got to fold the cream into this mixture.
0:25:49 > 0:25:51Now, I have got volume in it.
0:25:51 > 0:25:54I've got volume in the meringue, I've got volume in the cream.
0:25:54 > 0:25:56That's why we don't have to rewhip it
0:25:56 > 0:25:59and why we don't have to use an ice-cream machine.
0:25:59 > 0:26:01So just fold that in.
0:26:01 > 0:26:03And remember, folding, round the outside
0:26:03 > 0:26:07and cut through the middle, until it's beautifully smooth.
0:26:11 > 0:26:17That's going into the freezer. Minimum, eight hours, best overnight.
0:26:22 > 0:26:24Now to the coulis -
0:26:24 > 0:26:28a lovely puree that will drift through the ice cream.
0:26:28 > 0:26:30I know you can buy it in a squeezy bottle
0:26:30 > 0:26:32but it's not the same as home-made.
0:26:33 > 0:26:36Measure 250g of fresh raspberries
0:26:36 > 0:26:40and two tablespoons of icing sugar into a small processor.
0:26:42 > 0:26:44And you just puree that.
0:26:52 > 0:26:54Off with the lid.
0:26:54 > 0:26:58And then I'm going to sieve that into a bowl.
0:26:59 > 0:27:03The reason for sieving it, of course, is to get rid of the seeds.
0:27:05 > 0:27:09I've got everything assembled, ready to make my knickerbocker glory.
0:27:09 > 0:27:11This is the part I like most.
0:27:12 > 0:27:17Begin with a layer of chopped mango, followed by a few blueberries,
0:27:17 > 0:27:21then a trickle of the delicious raspberry coulis
0:27:21 > 0:27:25and a small scoop of vanilla ice cream.
0:27:25 > 0:27:31This is a lovely consistency. Then just drop that into the middle there.
0:27:33 > 0:27:36Then repeat the process.
0:27:36 > 0:27:40I've got a couple of raspberries here that I kept back for a bit of colour.
0:27:46 > 0:27:48Gosh, that looks good!
0:27:52 > 0:27:55The crowning glory of a little bit of chopped nut
0:27:55 > 0:27:57just over the top, like that.
0:28:01 > 0:28:06This is my take on the classic seaside special, knickerbocker glory.
0:28:09 > 0:28:10There!
0:28:15 > 0:28:17That really does remind me of my childhood.
0:28:28 > 0:28:31Next time...
0:28:31 > 0:28:35- Don't you lose it now!- Whoa, there you go! There's your fish.
0:28:35 > 0:28:39..it's dishes inspired by my love of the countryside.