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 "Ah" and "Please can we have them again?"
0:00:19 > 0:00:23These favourites have been inspired by the places I love -
0:00:23 > 0:00:26the countryside,
0:00:26 > 0:00:28by the sea,
0:00:28 > 0:00:30markets and gardens,
0:00:30 > 0:00:33and, of course, my home.
0:00:33 > 0:00:36I'll be sharing with you some brand-new ideas
0:00:36 > 0:00:40and some recipes that I never, ever tire of.
0:00:40 > 0:00:42Tonight...
0:00:42 > 0:00:44- Don't you lose it, now! - Ooh, there you go.
0:00:44 > 0:00:46There's your fish.
0:00:46 > 0:00:49..food inspired by my love of the countryside.
0:00:57 > 0:01:01I was brought up in the country, in a village near Bath,
0:01:01 > 0:01:05and so the countryside inspires many of my dishes.
0:01:07 > 0:01:10We're so lucky in Britain that our fields,
0:01:10 > 0:01:15forests and rivers are teeming with delicious produce -
0:01:15 > 0:01:18whether it's game, hedgerow fruits,
0:01:18 > 0:01:21wild mushrooms or wonderful freshwater fish.
0:01:21 > 0:01:24- What a little beauty, aren't you? - Isn't that lovely?
0:01:24 > 0:01:28I can't help but be inspired
0:01:28 > 0:01:32and, tonight, I'm sharing my countryside favourites with you.
0:01:32 > 0:01:36A dinner party treat with pheasant,
0:01:36 > 0:01:39my family's favourite lasagne,
0:01:39 > 0:01:44a delicious mushroom feast for any time of day,
0:01:44 > 0:01:48and a great idea for windfall apples.
0:01:48 > 0:01:51But first, these little mushroom Scotch eggs,
0:01:51 > 0:01:54perfect for a countryside picnic.
0:01:55 > 0:01:57When you think of Scotch eggs,
0:01:57 > 0:02:01you think of a hen's egg with a nice sausage coating,
0:02:01 > 0:02:03but I'm doing them with a difference -
0:02:03 > 0:02:07using quail's eggs and putting a lovely mushroom mixture outside.
0:02:09 > 0:02:12To start with, place the eggs in cold water,
0:02:12 > 0:02:14bring them to the boil
0:02:14 > 0:02:17and let them cook for a further minute and a half.
0:02:18 > 0:02:20Whilst they cool...
0:02:20 > 0:02:22That's it.
0:02:22 > 0:02:24..start the coating.
0:02:25 > 0:02:27I've got two shallots here.
0:02:27 > 0:02:30It's important to cut them really finely,
0:02:30 > 0:02:32because they've got to be small enough
0:02:32 > 0:02:34to coat round those little eggs.
0:02:36 > 0:02:39Fry off the shallots before adding
0:02:39 > 0:02:43250 grams of finely chopped chestnut mushrooms,
0:02:43 > 0:02:47then add 30 grams of panko breadcrumbs.
0:02:47 > 0:02:50And mix all that together,
0:02:50 > 0:02:53and then cool it.
0:02:53 > 0:02:54Into the bowl.
0:02:57 > 0:03:01Now to get on with the tricky job of peeling those tiny eggs.
0:03:02 > 0:03:05So, take each egg
0:03:05 > 0:03:08and roll it on the board,
0:03:08 > 0:03:12and then peel it. Not much you can do with the shells -
0:03:12 > 0:03:14some people put them round their hostas.
0:03:14 > 0:03:17I know I do - I give them a good crushing,
0:03:17 > 0:03:21and it stops the snails eating them.
0:03:21 > 0:03:23This is a very boring job.
0:03:23 > 0:03:25If you've got someone who wants to help you in the kitchen,
0:03:25 > 0:03:27or someone you want to keep busy, say,
0:03:27 > 0:03:30"Why don't you peel the eggs for me?"
0:03:30 > 0:03:32By the time you're done,
0:03:32 > 0:03:36the mushroom mixture should be cold enough to add a hen's egg.
0:03:36 > 0:03:39This will help to hold it together.
0:03:40 > 0:03:43I'm now going to take my eggs and mushrooms
0:03:43 > 0:03:46to my production line over here.
0:03:46 > 0:03:48Roll the eggs in plain flour,
0:03:48 > 0:03:52then coat each one with the mushroom mixture.
0:03:52 > 0:03:54It's quite a gentle process,
0:03:54 > 0:03:57because the egg yolk isn't quite hard in the middle,
0:03:57 > 0:04:00and you've got to do it with great care.
0:04:00 > 0:04:04Finally, dip them into flour, egg, and breadcrumbs.
0:04:08 > 0:04:11So there they are - beautifully coated and ready to fry.
0:04:11 > 0:04:14Now, if you want to do this a day ahead,
0:04:14 > 0:04:17just leave them like that on a plate in the fridge
0:04:17 > 0:04:20and fry them when you need them.
0:04:20 > 0:04:22Heat a good amount of oil
0:04:22 > 0:04:26and shallow fry them until golden and crispy.
0:04:27 > 0:04:30Keep turning them round.
0:04:30 > 0:04:32They do look really good, don't they?
0:04:34 > 0:04:36These look perfect.
0:04:37 > 0:04:38That's it.
0:04:39 > 0:04:43Allow them to cool slightly before slicing.
0:04:44 > 0:04:48Just go gently round the crispy outside,
0:04:48 > 0:04:50and then straight through the middle.
0:04:50 > 0:04:54And all is revealed - just look at that.
0:04:54 > 0:04:56Absolutely perfect.
0:04:56 > 0:04:58Imagine being on a picnic
0:04:58 > 0:05:01on a sunny day in the countryside,
0:05:01 > 0:05:04just having that. Could you beat it?
0:05:06 > 0:05:08I don't think you could.
0:05:11 > 0:05:15One of my favourite things to do in the countryside is to forage,
0:05:15 > 0:05:19but in the autumn the woods come alive with one thing
0:05:19 > 0:05:24I'm a little wary of picking - wild mushrooms.
0:05:24 > 0:05:29Many varieties can be deadly, so I'm getting some expert advice.
0:05:31 > 0:05:33Today, hopefully, we're going to find
0:05:33 > 0:05:37some really easy to identify edible types, like the porcini.
0:05:37 > 0:05:42Marlow Renton knows everything there is to know about wild mushrooms,
0:05:42 > 0:05:46and there's no better place than right here in the New Forest.
0:05:46 > 0:05:48Wait a minute!
0:05:48 > 0:05:52- Well...- I can see a treasure here.
0:05:52 > 0:05:54Just look at that - that's a porcini.
0:05:54 > 0:05:56That is a porcini mushroom. Certainly is.
0:05:56 > 0:05:59- And I'm sure you recognise this mushroom as well.- I do.
0:05:59 > 0:06:02- A porcini, penny bun or...- Yep.
0:06:02 > 0:06:04- The cep.- ..a cep. The smell!
0:06:04 > 0:06:09The smell is so wonderful, and that, to me, is the king of mushrooms.
0:06:09 > 0:06:13It is just about the tastiest mushroom
0:06:13 > 0:06:16- that you get in the wild in the UK. - I hope there are some more to find.
0:06:16 > 0:06:18That's the first mushroom we've found -
0:06:18 > 0:06:20this is obviously going to be a good day.
0:06:23 > 0:06:26It's very important to know the poisonous mushrooms
0:06:26 > 0:06:28when you're out foraging,
0:06:28 > 0:06:32probably more so than knowing the actual edible mushrooms.
0:06:32 > 0:06:35Of the 3,500 varieties of mushrooms,
0:06:35 > 0:06:38about 100 make for good eating,
0:06:38 > 0:06:41and around 30 are deadly poisonous.
0:06:43 > 0:06:45Over here, by the looks of it,
0:06:45 > 0:06:49there's a very dangerous-looking little mushroom here.
0:06:49 > 0:06:53The Amanita family's a really important family
0:06:53 > 0:06:55for foragers to know about, because it contains
0:06:55 > 0:06:57the most poisonous mushrooms in the UK.
0:06:57 > 0:06:59And in this family there's the death cap,
0:06:59 > 0:07:03- which obviously doesn't sound very... - Cheerful.- ..very edible.
0:07:03 > 0:07:06And this one, which is the destroying angel -
0:07:06 > 0:07:10responsible for the majority of the mushroom poisoning deaths
0:07:10 > 0:07:12that I've heard about in the last few years.
0:07:12 > 0:07:14So if you don't know what it is,
0:07:14 > 0:07:18- don't pick it, don't eat it. - Exactly.
0:07:21 > 0:07:25There's something white over here. Do you know what those are?
0:07:25 > 0:07:28Oh, wow.
0:07:28 > 0:07:31Do you recognise this? It's the sort of mushroom you find in restaurants
0:07:31 > 0:07:36and all the best markets in France - this is a gourmet mushroom.
0:07:36 > 0:07:39- First of all, as you said, it's kind of a whitish cap.- Yep.
0:07:39 > 0:07:44And then underneath, it has these spikes or spines
0:07:44 > 0:07:47instead of gills or sponge, and that tells me
0:07:47 > 0:07:50that this is a hedgehog fungus, Hydnum repandum.
0:07:50 > 0:07:54This is the safest mushroom to forage in the UK.
0:07:54 > 0:07:56There is nothing else that looks like this.
0:07:56 > 0:08:00And these little spikes - you need your glasses on to see them,
0:08:00 > 0:08:03but they are standing up like a hedgehog.
0:08:03 > 0:08:05One last little thing with the hedgehog, as well -
0:08:05 > 0:08:07when you find the hedgehog fungus,
0:08:07 > 0:08:11we always scrape off the spines before we put it in the bag.
0:08:11 > 0:08:15If there are any spores, any babies mature enough on those spines
0:08:15 > 0:08:17to actually go and create a new mushroom,
0:08:17 > 0:08:19we've left them behind to do that.
0:08:19 > 0:08:22Right, let's see what else we can find.
0:08:22 > 0:08:24What's that?
0:08:24 > 0:08:27It's a very interesting mushroom. It's in the Boletus family,
0:08:27 > 0:08:31along with those porcinis, the one that we found earlier.
0:08:31 > 0:08:35But this one has very definite red on the sponge,
0:08:35 > 0:08:38- and secondly, when we cut through this mushroom...- Mind your hand!
0:08:38 > 0:08:42..it will stain very blue very quickly.
0:08:42 > 0:08:46Good gracious, that is unmistakably blue.
0:08:46 > 0:08:49And also, it looks a little bit frightening. I wouldn't go for that.
0:08:49 > 0:08:51If you don't really know what you're doing,
0:08:51 > 0:08:55you should leave them behind, because some of them are deadly poisonous.
0:08:58 > 0:09:01If you're not brave enough to go picking by yourself,
0:09:01 > 0:09:05stick to the huge variety you can find in the shops.
0:09:06 > 0:09:10Now, to make the most of them, here's a favourite of mine.
0:09:14 > 0:09:17These are the mushrooms that I've chosen -
0:09:17 > 0:09:21shimeji, golden enoki, oyster, shiitake,
0:09:21 > 0:09:25and my real favourite - chestnut mushrooms,
0:09:25 > 0:09:27sometimes known as brown mushrooms.
0:09:29 > 0:09:33Start by frying three slices of Parma ham in a little oil.
0:09:33 > 0:09:37It could be Black Forest, it could be Serrano,
0:09:37 > 0:09:39and you can also - if you look far enough -
0:09:39 > 0:09:41you can get British dry cured ham.
0:09:43 > 0:09:47And I want it to become beautifully crispy.
0:09:52 > 0:09:55In the same pan, add a little butter
0:09:55 > 0:09:59and lightly fry two slices of brioche.
0:09:59 > 0:10:02The aim is to get all this lovely gubbins in the bottom
0:10:02 > 0:10:06from the ham, which is salty and a delicious flavour.
0:10:06 > 0:10:09There you are - absolutely perfect.
0:10:10 > 0:10:12Now to the mushrooms.
0:10:12 > 0:10:16I'm going to take some of the stalk off, and then these little chaps.
0:10:18 > 0:10:22In the war, we lived in a house with a cellar,
0:10:22 > 0:10:25and Dad used to grow mushrooms in the cellar,
0:10:25 > 0:10:27and it was almost like magic -
0:10:27 > 0:10:29the day before you wouldn't see any mushrooms,
0:10:29 > 0:10:32and then you would, these little tiny button mushrooms.
0:10:32 > 0:10:34So I've enjoyed them all my life.
0:10:42 > 0:10:46I find the secret of this is to put the lid on for a few moments
0:10:46 > 0:10:50so that the steam comes up and makes them soft.
0:10:50 > 0:10:53When the mushrooms have softened,
0:10:53 > 0:10:56take the lid off so any extra liquid will evaporate.
0:10:59 > 0:11:02Then I'm going to add a dollop of creme fraiche.
0:11:02 > 0:11:05Full-fat, of course.
0:11:05 > 0:11:08Don't make the mistake of using low-fat creme fraiche -
0:11:08 > 0:11:11it wants to be really rich and a good consistency.
0:11:12 > 0:11:14And it's ready.
0:11:19 > 0:11:22Really looks delicious.
0:11:23 > 0:11:28Top it all off with the crispy ham and a few parsley leaves.
0:11:34 > 0:11:36I think that looks so tempting. Do you know,
0:11:36 > 0:11:39I'm just going to pinch a little bit off the side, little bit of bacon.
0:11:39 > 0:11:41They won't miss that bit, will they?
0:11:41 > 0:11:43Mmm.
0:11:44 > 0:11:47I think that is a great light lunch,
0:11:47 > 0:11:49especially if you've got the girls coming round,
0:11:49 > 0:11:51or you've played a game of tennis or golf or something.
0:11:51 > 0:11:53Come home and have that - brilliant.
0:11:58 > 0:12:01One thing we're lucky enough to have in abundance is game.
0:12:03 > 0:12:06But it can seem daunting to cook,
0:12:06 > 0:12:10so if you're unsure about giving it a try,
0:12:10 > 0:12:14here's a pheasant dish that is very simple and delicious.
0:12:17 > 0:12:19When I was young, we had quite a few
0:12:19 > 0:12:21of the blessings from the countryside.
0:12:21 > 0:12:26We'd have rabbit and mustard stew, we'd have casseroled pheasant.
0:12:26 > 0:12:29You could go to your butcher and get those, and they weren't on ration,
0:12:29 > 0:12:31so you can imagine, we had them quite often.
0:12:33 > 0:12:36Start by seasoning the pheasant breasts,
0:12:36 > 0:12:41and sear them in a hot pan in oil and butter.
0:12:41 > 0:12:44Before I turn them over, I'm going to put a little bit of pepper
0:12:44 > 0:12:47and salt on the second side.
0:12:47 > 0:12:49It's worth giving game a chance,
0:12:49 > 0:12:52but you could just as easily use chicken breasts.
0:12:54 > 0:12:57Look at that for a lovely colour.
0:12:57 > 0:12:59Just golden, just round the side there,
0:12:59 > 0:13:01and quickly turn it over.
0:13:03 > 0:13:05You don't want to cook them through -
0:13:05 > 0:13:08I want them still raw in the middle.
0:13:08 > 0:13:11Put the breasts to one side and start your sauce
0:13:11 > 0:13:14by cooking one roughly chopped onion in the same pan.
0:13:20 > 0:13:23So those look pretty good to me -
0:13:23 > 0:13:26they're translucent, they're not too brown.
0:13:26 > 0:13:29I like leaving them in great big pieces.
0:13:29 > 0:13:32I think it looks good. This is one of the recipes
0:13:32 > 0:13:35that you really don't have to chop them finely.
0:13:36 > 0:13:41Now add two level tablespoons of paprika,
0:13:41 > 0:13:44one tablespoon of light muscovado sugar,
0:13:44 > 0:13:48and 300ml of double cream.
0:13:48 > 0:13:51This is rich, it is full of flavour,
0:13:51 > 0:13:53it is sheer luxury.
0:13:53 > 0:13:56Gosh, that's a wonderful colour.
0:13:56 > 0:13:59Now I'm going to add the pheasant
0:13:59 > 0:14:03back into that wonderful mixture.
0:14:03 > 0:14:06Wait a minute, there's a bit of juice - I want that in there.
0:14:06 > 0:14:07That'll all add to the flavour.
0:14:07 > 0:14:10And I've got that on a very low heat,
0:14:10 > 0:14:14and I'm just going to let that cook away for a few minutes.
0:14:15 > 0:14:18In a separate pan, fry off 250 grams
0:14:18 > 0:14:22of sliced chestnut mushrooms in a little butter.
0:14:22 > 0:14:25May seem fussy to do them separately,
0:14:25 > 0:14:27but it makes all the difference.
0:14:27 > 0:14:31They get a little bit of colour, you evaporate some of that liquid,
0:14:31 > 0:14:36and they don't look sort of pale and insignificant in the dish.
0:14:40 > 0:14:43Finish it off with a handful of chopped parsley.
0:14:45 > 0:14:48This is the part I like most. Everything's ready.
0:14:50 > 0:14:54I like to serve it with some creamy mashed potato
0:14:54 > 0:14:58and some young broad beans. What could be nicer?
0:14:58 > 0:15:01And lastly, here comes our pheasant.
0:15:01 > 0:15:05And plenty of sauce to go with it.
0:15:12 > 0:15:14Now, who could resist that?
0:15:14 > 0:15:17My pheasant breasts with a rich creamy sauce
0:15:17 > 0:15:19with mushrooms and paprika.
0:15:22 > 0:15:26Whilst our forests are bountiful with wonderful game,
0:15:26 > 0:15:28we're also lucky enough to have
0:15:28 > 0:15:31some of the world's great fly-fishing rivers.
0:15:32 > 0:15:37Here on the River Test, people have been fishing since Roman times.
0:15:38 > 0:15:41And no-one knows these waters better
0:15:41 > 0:15:44than fly-fishing expert Charles Jardine.
0:15:44 > 0:15:46It's so special
0:15:46 > 0:15:49because the water that's come up through the chalk springs
0:15:49 > 0:15:52is fuelled with all sorts of nutrients.
0:15:52 > 0:15:56It's great for insect growth which is great for fish growth,
0:15:56 > 0:15:58and it's that that makes it so special.
0:15:58 > 0:16:01And that's why the fish get so legendary and big.
0:16:05 > 0:16:08Charles, this is a very exciting day for me.
0:16:08 > 0:16:10I've always wanted to learn to fly-fish.
0:16:10 > 0:16:14You couldn't come to a better place at a better time of the year.
0:16:14 > 0:16:16- Really?- Yeah.- Oh, well, that's comforting.
0:16:16 > 0:16:19And you can see how clear it is. Look at it. I mean, it's beautiful.
0:16:19 > 0:16:21It's so peaceful, you could hear a pin drop.
0:16:21 > 0:16:23Well, that's why we do it.
0:16:23 > 0:16:25This is a sport where you can just immerse yourself in it,
0:16:25 > 0:16:28and just become at one with the river.
0:16:30 > 0:16:31These rivers are a host
0:16:31 > 0:16:36to some of the country's finest freshwater fish, such as grayling.
0:16:36 > 0:16:41But what this area is most famous for is its trout.
0:16:41 > 0:16:43The idea is to cast...
0:16:45 > 0:16:47And what I want to try and do is make a big plop.
0:16:49 > 0:16:50Lift and just tap.
0:16:50 > 0:16:53Do you remember? Cast over there.
0:16:54 > 0:16:57Oh, you got one! There's a fish.
0:16:57 > 0:17:00- HE LAUGHS It's so small.- Where is it? - It's there.
0:17:00 > 0:17:04It's a minnow. But you've got to start somewhere.
0:17:04 > 0:17:06There you are - you've caught your first fish on a fly.
0:17:06 > 0:17:08- Now, wait a minute... - It's not colossal.
0:17:08 > 0:17:10- It's a minnow.- A minnow.
0:17:10 > 0:17:15That was the second cast, but I've never seen a smaller fish.
0:17:15 > 0:17:19- Shall I just chuck that back in? - Yeah, I'd just pop it back in.
0:17:19 > 0:17:20There we are.
0:17:20 > 0:17:23If Charles and I want a decent lunch,
0:17:23 > 0:17:26we're going to need something rather bigger than that.
0:17:26 > 0:17:28There is a big grayling up here,
0:17:28 > 0:17:30and I'd just like you to see one, really.
0:17:34 > 0:17:36There we are. There's our grayling.
0:17:36 > 0:17:39Now, what I want you to do is to feel the fish,
0:17:39 > 0:17:41and then I want you to catch one.
0:17:43 > 0:17:46Just feel what it's doing. This is where you need soft hands.
0:17:47 > 0:17:50And you just wait until I've got my net,
0:17:50 > 0:17:53and then I'm going to show you one of nature's little joys.
0:17:53 > 0:17:59And just move the rod tip towards me, and slide the fish across the water.
0:17:59 > 0:18:03Ah, there we go - that's a grayling.
0:18:03 > 0:18:06And if you look at this beautiful thing...
0:18:06 > 0:18:08- Oh.- Isn't that beautiful?
0:18:08 > 0:18:10It's one of the original white fishes
0:18:10 > 0:18:13that came down from the Arctic Circle,
0:18:13 > 0:18:15and came down with the Ice Age.
0:18:15 > 0:18:18You can eat grayling, and they're very good to eat,
0:18:18 > 0:18:20but you wouldn't eat this one. It's too small.
0:18:20 > 0:18:23- So he's going back? - That one's going back.
0:18:23 > 0:18:26There you are. That's gone off quite happily.
0:18:26 > 0:18:29I'll spend hours putting fish back.
0:18:29 > 0:18:31But that's a grayling. Now we want a trout.
0:18:34 > 0:18:37With no sign of the elusive trout,
0:18:37 > 0:18:41we decide to try our luck a bit further upstream.
0:18:47 > 0:18:48That's a rainbow.
0:18:50 > 0:18:53You've got your trout here. It's a lovely little wild fish.
0:18:53 > 0:18:56There it is. There you go, that's a proper fish.
0:18:56 > 0:18:58Don't pull on the line, just put the hand by there...
0:18:58 > 0:19:01- I'm watching it swim - isn't it beautiful?- It's fantastic.
0:19:01 > 0:19:04Now just wind the handle just a bit.
0:19:04 > 0:19:07There it is. Now, that's a fish and a half.
0:19:07 > 0:19:09- It is, isn't it? - It's better than my minnow.
0:19:09 > 0:19:11Just a bit bigger than your minnow.
0:19:11 > 0:19:13I'm winding.
0:19:13 > 0:19:15Just keep everything smooth.
0:19:17 > 0:19:19SPLASHING
0:19:19 > 0:19:21- Don't you lose it now! - Whoa, there you go.
0:19:21 > 0:19:24- There's your fish!- Have you ever seen a bigger fish than that?
0:19:24 > 0:19:26There's your fish.
0:19:26 > 0:19:28Come here, my little fellow.
0:19:30 > 0:19:32Now, just look at that.
0:19:32 > 0:19:34I think that's a sheer beauty,
0:19:34 > 0:19:38and I reckon it weighs a couple of pounds, something like that?
0:19:38 > 0:19:42- I think so.- Would serve two. - Absolutely.- You and me.
0:19:42 > 0:19:44- Gosh, it would.- Lovely.
0:19:47 > 0:19:52I can think of no better way to enjoy a freshly caught rainbow trout
0:19:52 > 0:19:54than to simply fillet it
0:19:54 > 0:19:57and then fry it in a little butter.
0:19:59 > 0:20:03- Look at that. Look! - That's fantastic.- Not bad.
0:20:03 > 0:20:06- Shouldn't catch such big fish, really, should we?- It's beautiful.
0:20:06 > 0:20:10Now, I'm just going to add to that a little bit of dill in here.
0:20:10 > 0:20:13- Oh, right.- And can you squeeze some lemon -
0:20:13 > 0:20:16your hands are drier than mine - into there.
0:20:16 > 0:20:18That's perfect.
0:20:21 > 0:20:23I'm just so excited to try it.
0:20:26 > 0:20:30- That's truly lovely. - It is sheer perfection.
0:20:30 > 0:20:33All I've got to do is to thank you for such a memorable day.
0:20:33 > 0:20:35No, thank you.
0:20:35 > 0:20:37Do you know something? I think I've got the bug.
0:20:50 > 0:20:52After a long day out in the countryside,
0:20:52 > 0:20:57I like something quick to prepare and hearty to eat.
0:20:57 > 0:21:00And this lasagne, using sausage meat and mushrooms,
0:21:00 > 0:21:02is a real favourite of mine.
0:21:05 > 0:21:07I've been making this lasagne for quite some time,
0:21:07 > 0:21:10and my family think that it's the very, very best.
0:21:10 > 0:21:12And I'm very pleased with that,
0:21:12 > 0:21:15because it's so quick and easy to make.
0:21:15 > 0:21:19Start by frying off 450 grams of sausage meat.
0:21:19 > 0:21:25Every little bit wants to be a lovely golden brown colour.
0:21:25 > 0:21:29Sausage meat has wonderful spices that are so good for the lasagne.
0:21:31 > 0:21:34Add two tablespoonfuls of flour...
0:21:37 > 0:21:41..two cloves of crushed garlic, and one chopped chilli.
0:21:43 > 0:21:46I suppose it's quite unusual to put a bit of chilli in,
0:21:46 > 0:21:49but my lot seem to like chilli in things more and more and more.
0:21:49 > 0:21:52So, up to you whether you put it in or not.
0:21:52 > 0:21:55That looks quite colourful with the fleck of red in there.
0:21:55 > 0:21:58Then mushrooms, thinly sliced.
0:22:00 > 0:22:02Fry those for a few minutes.
0:22:06 > 0:22:08Then in goes the creme fraiche.
0:22:10 > 0:22:14The creme fraiche is to replace a bechamel sauce,
0:22:14 > 0:22:18and it is so simple, easy,
0:22:18 > 0:22:21and a lot less effort.
0:22:23 > 0:22:27At this point, add a generous handful of chopped spinach.
0:22:29 > 0:22:31Plenty of interest there, with the spinach,
0:22:31 > 0:22:33the mushrooms, the chillies.
0:22:33 > 0:22:36It looks good, doesn't it? I could eat that right now.
0:22:36 > 0:22:39But it's going into the lasagne.
0:22:39 > 0:22:43Now for a very simple tomato sauce.
0:22:43 > 0:22:47Mix two tablespoons of sun-dried tomato paste,
0:22:47 > 0:22:51one teaspoon of light muscovado sugar,
0:22:51 > 0:22:54500ml of passata,
0:22:54 > 0:22:58and some freshly chopped sage and thyme leaves.
0:22:58 > 0:22:59And that's it.
0:22:59 > 0:23:01And now it's an assembly job.
0:23:03 > 0:23:05So a third of this.
0:23:07 > 0:23:10All right. Then you take the sauce,
0:23:10 > 0:23:15and the sauce you just dribble informally over the top.
0:23:17 > 0:23:21Soak the pasta sheets for ten minutes in hot water
0:23:21 > 0:23:25to help reduce the cooking time before adding them to the lasagne.
0:23:25 > 0:23:26That's it.
0:23:26 > 0:23:29And then you do the whole procedure again.
0:23:33 > 0:23:36Top it with the final layer of meat
0:23:36 > 0:23:39and the last of the tomato sauce.
0:23:40 > 0:23:45And just to finish that off, giving a lovely crispy top, some cheese.
0:23:45 > 0:23:48I like to use cheddar cheese, but you can use any hard cheese
0:23:48 > 0:23:50or end bits that you've got left in the fridge.
0:23:53 > 0:23:58And that will all melt and become crispy on top.
0:23:58 > 0:24:02Cook it at fan 180 for 20 to 30 minutes...
0:24:06 > 0:24:10..until the pasta is soft and the top is golden.
0:24:12 > 0:24:16Just a gentle bubble round the outside.
0:24:16 > 0:24:20So I reckon that'll serve about six people.
0:24:20 > 0:24:24And it's best served the moment it comes out of the oven.
0:24:24 > 0:24:26Oooh.
0:24:26 > 0:24:27Look at that.
0:24:27 > 0:24:30How's that for a different pasta?
0:24:30 > 0:24:32Little bit of spinach, little bit of chilli,
0:24:32 > 0:24:35not too much pasta, lots of sauce.
0:24:35 > 0:24:38It's a bit hot, but I think I'll have a quick taste.
0:24:38 > 0:24:41I'll take it from round the edge, like you tell the children to.
0:24:43 > 0:24:44Oh, you can't beat it.
0:24:53 > 0:24:57There is nothing I love more than a long country walk
0:24:57 > 0:25:00with my husband, Paul, and the dogs.
0:25:00 > 0:25:02Oh, they look some good ones over there.
0:25:02 > 0:25:07It's a perfect excuse to gather blackberries for a pie...
0:25:07 > 0:25:09I'm not the only one that likes blackberries.
0:25:09 > 0:25:13..sloes for sloe gin,
0:25:13 > 0:25:17even windfall apples, ideal for my next recipe -
0:25:17 > 0:25:20these mini apple and almond cakes.
0:25:23 > 0:25:26To start with, I'm using melted butter.
0:25:26 > 0:25:29There aren't many cakes except for gingerbreads
0:25:29 > 0:25:32that you use melted butter.
0:25:32 > 0:25:36It's cool and I've got 75 grams.
0:25:37 > 0:25:41Then 100 grams of caster sugar.
0:25:41 > 0:25:45100 grams of self-raising flour.
0:25:47 > 0:25:51This is really so simple to make.
0:25:52 > 0:25:57Add one egg and half a teaspoon of almond extract.
0:25:58 > 0:26:01You just start beating it, and it's not difficult.
0:26:01 > 0:26:04I wouldn't bother to get the machine out for this.
0:26:06 > 0:26:10That's it. Nothing could be simpler.
0:26:12 > 0:26:15I usually use a cooking apple.
0:26:15 > 0:26:18A Bramley would be ideal.
0:26:18 > 0:26:20And if you haven't got perfectly shaped apples,
0:26:20 > 0:26:24and they're windfalls and bruised on one side,
0:26:24 > 0:26:26perfect way of using them up.
0:26:30 > 0:26:33Slice the apples, and we're ready to assemble.
0:26:33 > 0:26:38Start by placing six buttered rings on nonstick paper.
0:26:38 > 0:26:42A spoonful of the mixture in the bottom.
0:26:47 > 0:26:50And once you've put those six sort of dollops,
0:26:50 > 0:26:54then hold the ring and just spread that to the edges.
0:26:54 > 0:26:58And then the apple - it'll take about three slices of apple.
0:26:58 > 0:27:01And try not to let the apple touch the ring.
0:27:01 > 0:27:04Just put it just inside the ring.
0:27:04 > 0:27:09There we are. Then I'm going to put the rest of the mixture on top.
0:27:12 > 0:27:15These are so simple, you could knock them up in no time
0:27:15 > 0:27:18if you get a surprise visitor coming for tea.
0:27:21 > 0:27:24Level the tops off with the back of a spoon,
0:27:24 > 0:27:27and sprinkle with flaked almonds.
0:27:28 > 0:27:30That's it. They're ready for the oven.
0:27:30 > 0:27:34Now, those go in the oven at 160 fan,
0:27:34 > 0:27:38and they will take about 25 or 30 minutes.
0:27:47 > 0:27:52Leave them to cool for ten minutes before removing from their rings.
0:27:56 > 0:27:57Oh, they do look lovely.
0:27:57 > 0:28:02I love the straight sides - they look very professional.
0:28:02 > 0:28:04I'm going to eat one while it's still warm,
0:28:04 > 0:28:09and I'm going to have it with a nice blob of creme fraiche.
0:28:11 > 0:28:13Mmm.
0:28:16 > 0:28:18That is sheer heaven.
0:28:28 > 0:28:30Next time...
0:28:31 > 0:28:34They should grow really well.
0:28:34 > 0:28:38..it's dishes inspired by my love of fresh herbs.