0:00:02 > 0:00:04I'm Mary Berry and in this series
0:00:04 > 0:00:08I am going to be showing you some of my absolute favourites.
0:00:08 > 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"Oh" and "Ah" and, "Please can we have them again?"
0:00:19 > 0:00:23These favourites have been inspired by the places I love...
0:00:25 > 0:00:26The countryside...
0:00:26 > 0:00:28..by the sea...
0:00:28 > 0:00:31markets and gardens.
0:00:31 > 0:00:34And, of course, my home.
0:00:34 > 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...
0:00:43 > 0:00:45They should grow really well.
0:00:46 > 0:00:50..it's dishes inspired by my love of fresh herbs.
0:00:57 > 0:00:59I love growing my own herbs.
0:00:59 > 0:01:01It's very easy.
0:01:01 > 0:01:02I'm getting better at it
0:01:02 > 0:01:06and they're an inspiration for many of my recipes.
0:01:07 > 0:01:11When I started cooking, which was a long time ago,
0:01:11 > 0:01:13you could only get dried herbs.
0:01:14 > 0:01:20Nowadays, almost all supermarkets stock fresh herbs.
0:01:20 > 0:01:22But you can't beat growing them yourself.
0:01:24 > 0:01:27Fresh herbs can really give a lift to a recipe.
0:01:27 > 0:01:30They can take it from the ordinary to the sublime.
0:01:32 > 0:01:35And tonight I'm going to show you some delicious recipes
0:01:35 > 0:01:37using my favourite herbs.
0:01:39 > 0:01:42A luxurious platter for special occasions...
0:01:44 > 0:01:46A dish my grandchildren love...
0:01:46 > 0:01:50A Mediterranean summertime supper...
0:01:52 > 0:01:55My all-time favourite cake...
0:01:55 > 0:01:59But first, this simple salad using fresh mint.
0:02:01 > 0:02:06Mint is not only one of my favourite herbs, it's the easiest to grow
0:02:06 > 0:02:10and, once you've got it growing, it is prolific.
0:02:10 > 0:02:13I'm going to use it today in a salad.
0:02:13 > 0:02:16So I've got a really nice bunch of fresh mint.
0:02:16 > 0:02:20The smell alone sets me wanting to do something with it.
0:02:24 > 0:02:28And, remember, if you keep the stalks and you've got some lovely
0:02:28 > 0:02:31new potatoes, you could put those in to give flavour.
0:02:37 > 0:02:40Then I'm going to do the cucumber.
0:02:40 > 0:02:41This is rather a big cucumber.
0:02:41 > 0:02:43I'll only need half.
0:02:46 > 0:02:48Peel the cucumber and cut it down the middle.
0:02:51 > 0:02:53And I always take the seeds out for a salad
0:02:53 > 0:02:56because they just make the salad very, very wet.
0:02:59 > 0:03:02Then I'm going to just cut
0:03:02 > 0:03:04little half moons of it.
0:03:07 > 0:03:10All that remains is for me to do the melon.
0:03:10 > 0:03:12Isn't this a prize beauty?
0:03:12 > 0:03:14You know, you can grow them.
0:03:14 > 0:03:17Thomas, our son, has a raised bed and he grew them
0:03:17 > 0:03:20just about this size last year.
0:03:20 > 0:03:24I'm growing them too, but mine are miniature ones.
0:03:24 > 0:03:26So I'm going to cut that in half.
0:03:27 > 0:03:30And all the glory is in the middle.
0:03:30 > 0:03:32Look at that! Doesn't it look tempting?
0:03:32 > 0:03:34It makes you think of summer.
0:03:36 > 0:03:38Cut the melon into quarters
0:03:38 > 0:03:40and remove the skin.
0:03:42 > 0:03:45Cube and take out any seeds.
0:03:47 > 0:03:50This salad is simplicity itself.
0:03:50 > 0:03:52For a simple, zesty dressing,
0:03:52 > 0:03:54I'm using the juice of half a lemon.
0:03:54 > 0:03:58Lemon and mint go so well together.
0:04:00 > 0:04:03Four tablespoons of good olive oil,
0:04:03 > 0:04:05a little seasoning
0:04:05 > 0:04:07and mix it till it all comes together.
0:04:08 > 0:04:12That's it, that's ready to go over the top.
0:04:12 > 0:04:14Put the melon in the base,
0:04:14 > 0:04:16some cucumber.
0:04:16 > 0:04:18A generous amount of mint there.
0:04:20 > 0:04:23I'm also adding some halved black olives
0:04:23 > 0:04:25and Feta cheese.
0:04:25 > 0:04:28A lot of them do it in neat, little cubes.
0:04:28 > 0:04:31I just break it off in decent-sized pieces,
0:04:31 > 0:04:34sort of crumble it.
0:04:39 > 0:04:41Isn't this simple?
0:04:41 > 0:04:44It just reminds me of summer, these vibrant colours.
0:04:44 > 0:04:48Just before serving, drizzle the dressing over the top.
0:04:50 > 0:04:55Well, that's my favourite way of serving mint in the summer.
0:04:57 > 0:04:59Oh, that smells of summer.
0:04:59 > 0:05:02That mint - the aroma is amazing.
0:05:02 > 0:05:03I can get all that in one go, can't I?
0:05:07 > 0:05:10To me, that tastes of midsummer -
0:05:10 > 0:05:13lovely, warm sunny days,
0:05:13 > 0:05:16full of flavour and lots of crunch.
0:05:21 > 0:05:24Growing your own herbs is not only easy to do,
0:05:24 > 0:05:28it's so much cheaper than buying them in the shops.
0:05:28 > 0:05:31And it's something my granddaughters, Grace and Abby,
0:05:31 > 0:05:33love to help me with.
0:05:33 > 0:05:36That looks good, Abby.
0:05:36 > 0:05:38Right, just put it in like that.
0:05:38 > 0:05:42You've got a watering can behind you, can you stretch for that?
0:05:42 > 0:05:46That's right, and then, with your hands, put the earth all around.
0:05:47 > 0:05:49They should grow really well.
0:05:52 > 0:05:54Thank you very much.
0:05:55 > 0:05:59Spending time with my grandchildren is one of my great joys
0:05:59 > 0:06:03and my next dish is one of their favourites.
0:06:05 > 0:06:09So I've got 500g of good minced beef here.
0:06:10 > 0:06:13Add a finely chopped onion to the mince.
0:06:15 > 0:06:17And two cloves of grated garlic.
0:06:17 > 0:06:21It's only actually since I've been married that we've had meatballs.
0:06:21 > 0:06:24Mum used to do what she called Scotch mince
0:06:24 > 0:06:27and that was just fried mince,
0:06:27 > 0:06:29no onion, and a good gravy.
0:06:29 > 0:06:31We used to love that as children,
0:06:31 > 0:06:36but I've found that my young absolutely love meatballs.
0:06:39 > 0:06:41Then I'm going to put some thyme in there.
0:06:41 > 0:06:44This is broadleaved time.
0:06:44 > 0:06:47As you can see, it's got a very woody stem
0:06:47 > 0:06:49and it is very strong - much stronger than you would
0:06:49 > 0:06:53buy in supermarkets because it has matured over the years.
0:06:54 > 0:06:58Thyme is wonderful because it's always there - winter and summer.
0:06:58 > 0:07:00It doesn't lose its leaves.
0:07:00 > 0:07:01In it goes.
0:07:03 > 0:07:07Next, add 50g of grated Parmesan
0:07:07 > 0:07:10and half a teaspoon of paprika.
0:07:10 > 0:07:12It gives a nice bit of colour to it.
0:07:12 > 0:07:14Then pepper and salt.
0:07:16 > 0:07:19One small egg - that just holds it all together.
0:07:21 > 0:07:25So just mix all that together and, you know what? I'm going
0:07:25 > 0:07:27to discard the spoon and use my hand.
0:07:27 > 0:07:28You can really get the feel of it.
0:07:28 > 0:07:32If it's a wet day and it's school holidays,
0:07:32 > 0:07:35children will help. They love to help to cook,
0:07:35 > 0:07:38especially when it's something they're going to enjoy for their lunch.
0:07:39 > 0:07:44Shape the mixture into a cake and divide it in four.
0:07:44 > 0:07:47Each section will make six meatballs.
0:07:47 > 0:07:51You just get the mixture, slightly damp hands
0:07:51 > 0:07:53and shape them into a ball.
0:07:53 > 0:07:57I would say they're golf-ball size.
0:07:57 > 0:08:01My husband plays golf. They look just like golf balls to me.
0:08:06 > 0:08:08So there's the last one done.
0:08:08 > 0:08:12It makes a pound of mince, 500g, go a long way, doesn't it?
0:08:13 > 0:08:15It's best to chill the meatballs in the fridge
0:08:15 > 0:08:17for half an hour before frying.
0:08:20 > 0:08:24One of the secrets of making really good meatballs
0:08:24 > 0:08:28is to brown them well and then not to cook them for too long.
0:08:28 > 0:08:31They should be soft when you break into them,
0:08:31 > 0:08:33just like a good beefburger.
0:08:35 > 0:08:38And be gentle because, in fact, if you're brutal with them,
0:08:38 > 0:08:40they will break up.
0:08:43 > 0:08:46Once they're brown all over,
0:08:46 > 0:08:48start the tomato sauce in the same pan.
0:08:49 > 0:08:52First soften one finely chopped onion...
0:08:54 > 0:08:56It's essential to get that tender before you add
0:08:56 > 0:08:58the other ingredients.
0:08:58 > 0:09:01So in goes two or three cloves of garlic,
0:09:01 > 0:09:03just to what your family likes.
0:09:05 > 0:09:08Add 600mls of passata,
0:09:08 > 0:09:11one teaspoon of caster sugar,
0:09:11 > 0:09:13and three tablespoons of tomato puree.
0:09:15 > 0:09:17If you like it fairly piquant,
0:09:17 > 0:09:20a few drops of Tabasco,
0:09:20 > 0:09:23and then we need salt and pepper.
0:09:24 > 0:09:26Stir that in
0:09:26 > 0:09:30and so I add about 300mls of water to that.
0:09:32 > 0:09:36You might say, "Why add water?" It does intensify the flavour.
0:09:38 > 0:09:41I'm just going to leave that for about ten minutes to bubble
0:09:41 > 0:09:43gently and reduce.
0:09:49 > 0:09:53I love basil, it's an absolute natural with tomatoes.
0:09:53 > 0:09:55That goes in there like that.
0:09:55 > 0:09:57Then in goes the meatballs.
0:10:01 > 0:10:04Then a low simmer for about ten minutes.
0:10:04 > 0:10:06Then it's done.
0:10:06 > 0:10:08You serve it from the pan -
0:10:08 > 0:10:11one pan to wash up. That's a joy, isn't it?
0:10:11 > 0:10:15After ten minutes, the sauce will be reduced
0:10:15 > 0:10:19and the meatballs will be wonderful and juicy.
0:10:21 > 0:10:25It really is an intense tomato flavour
0:10:25 > 0:10:27and the basil is coming through.
0:10:27 > 0:10:29I think the family will really enjoy that.
0:10:32 > 0:10:35I've used herbs in my cooking all my life,
0:10:35 > 0:10:38but I never tire of learning more about them.
0:10:40 > 0:10:45I've come to The Dairy in South London to meet chef Robin Gill.
0:10:45 > 0:10:49He's well-known for his brave and exciting use of fresh herbs,
0:10:49 > 0:10:53which he grows himself in his rather unusual garden.
0:10:54 > 0:10:57Come on up, let me show you what I'm most proud of.
0:10:57 > 0:10:59Well, one of the things I'm most proud of up here.
0:10:59 > 0:11:01- Um...- Gosh!
0:11:01 > 0:11:05We've been so lucky to have almost as much space on the roof as we do
0:11:05 > 0:11:08- in the whole dining room. - This is quite amazing, isn't it?
0:11:08 > 0:11:12All growing in these boxes that are normally chucked out once
0:11:12 > 0:11:14- they've been used a bit for deliveries.- Exactly.
0:11:14 > 0:11:16We did everything pretty much on a shoestring.
0:11:16 > 0:11:19The idea was that we could pick something up if it needed more
0:11:19 > 0:11:22sunlight, or less sunlight, and then just move it around.
0:11:22 > 0:11:26Robin's passion for fresh herbs means he now
0:11:26 > 0:11:31has over 40 different varieties growing on his restaurant rooftop.
0:11:32 > 0:11:35As I glance around, there's many of the herbs that I know.
0:11:35 > 0:11:37I mean, look at this wonderful French tarragon.
0:11:37 > 0:11:38Yeah, it's stunning.
0:11:38 > 0:11:41I've no idea what that is there.
0:11:41 > 0:11:43Is it Sweet Cicely?
0:11:43 > 0:11:46Exactly. I love it. I think it's got an aniseed flavour.
0:11:46 > 0:11:48Let me tell you.
0:11:48 > 0:11:49A bit like fennel.
0:11:49 > 0:11:52A little bit of an aniseed! It's very strong aniseed.
0:11:52 > 0:11:55Something we really like, and we use a hell of a lot
0:11:55 > 0:11:58because it's quite versatile, is sorrel. I find it quite refreshing.
0:11:58 > 0:12:02We use it with fish but we've done a really interesting dessert with it.
0:12:02 > 0:12:05Really? I'd never think of putting sorrel with a pud.
0:12:05 > 0:12:07We use it with sorrel and apple.
0:12:07 > 0:12:09Along here we've got... Is it garlic chives?
0:12:09 > 0:12:11This is normal chives and garlic chives.
0:12:13 > 0:12:16If you taste a chive like that, it's peppery, you know.
0:12:16 > 0:12:19Chives, when you buy in a supermarket,
0:12:19 > 0:12:21it's not got that same heat.
0:12:21 > 0:12:24It's times 100, the power of this chive,
0:12:24 > 0:12:26compared to something you would buy.
0:12:26 > 0:12:29That's one of the main reasons why we do this here.
0:12:29 > 0:12:31You can grow herbs anywhere.
0:12:31 > 0:12:33I mean, right over there is somebody growing it on a window sill,
0:12:33 > 0:12:37- very much in the style you're growing it here in boxes.- Exactly.
0:12:37 > 0:12:40So you don't need a big garden to grow herbs.
0:12:43 > 0:12:47All the herbs that Robin grows feature on his menu.
0:12:47 > 0:12:51He often combines them in ways I've never seen before.
0:12:51 > 0:12:56Three or four different herbs on one plate.
0:12:56 > 0:12:58I can't wait to try some of them.
0:12:59 > 0:13:03So this is one dish which really sums up what we do here.
0:13:03 > 0:13:05We try to take three ingredients
0:13:05 > 0:13:08and to only use flavours like herbs to intensify the ingredient.
0:13:08 > 0:13:12So we've got peas, celery and mint and that is pretty much all it is.
0:13:12 > 0:13:14Then we just use herbs from the garden.
0:13:14 > 0:13:18We've got some of the fresh sorrel here, the black peppermint,
0:13:18 > 0:13:22Corsican Mint and then we have a little bit of the apple mint.
0:13:22 > 0:13:25OK. Then, finally, just...
0:13:25 > 0:13:27What's that?
0:13:27 > 0:13:30Mint snow, we call it - it's like a refreshing ice.
0:13:30 > 0:13:31- That's frozen?- Yes, frozen.
0:13:37 > 0:13:39I can hear the crunch.
0:13:39 > 0:13:41Do you know, that's sheer heaven.
0:13:41 > 0:13:44The herbs really help the dish.
0:13:44 > 0:13:47- The sorrel is coming through strongly.- Yeah.
0:13:47 > 0:13:50And I like the idea that there's a hint of lemon, a lot of mint.
0:13:52 > 0:13:56It's not only Robin's diners who benefit from the herb garden -
0:13:56 > 0:14:00they also provide an urban haven for the bees.
0:14:03 > 0:14:05I'm going to take...
0:14:05 > 0:14:08Oh, gosh! That was bursting out of the middle.
0:14:08 > 0:14:10Yeah.
0:14:10 > 0:14:13- You needn't bring the bees too near.- No!
0:14:13 > 0:14:16This is one of the dishes I'm most proud of from the garden point of view.
0:14:16 > 0:14:18It really represents what we do here.
0:14:18 > 0:14:21It's basil, rooftop honey and courgettes.
0:14:21 > 0:14:23That's pretty much it.
0:14:23 > 0:14:25What are those yellow flowers? I've never seen them before.
0:14:25 > 0:14:27They're rocket flowers.
0:14:27 > 0:14:29- Oh, gosh, you've let it go to seed.- Yeah.
0:14:33 > 0:14:35Mm.
0:14:35 > 0:14:38The honey is unusual.
0:14:38 > 0:14:41It makes me think of elderflower cordial.
0:14:41 > 0:14:44That's exactly it. It's a dominant flavour of the honey, you know.
0:14:44 > 0:14:46Without a doubt - it's elderflower.
0:14:46 > 0:14:48You use a very small amount of herbs,
0:14:48 > 0:14:53but because you've grown them, they are so much more piquant and strong.
0:14:53 > 0:14:56I've certainly learned a lot and I shall be using those rocket flowers.
0:14:56 > 0:14:59- You mark my words. - Excellent. OK, then.
0:15:01 > 0:15:05I've learnt a lot from Robin and I'll definitely be planting
0:15:05 > 0:15:07a few new varieties in my garden next summer.
0:15:10 > 0:15:14My next dish uses one of the most popular and widely grown herbs...
0:15:14 > 0:15:17basil.
0:15:17 > 0:15:19Pesto lemon chicken.
0:15:19 > 0:15:22It is just lovely to have on a warm, summery day,
0:15:22 > 0:15:26and it always reminds me of the Mediterranean.
0:15:26 > 0:15:30Start the dressing for the chicken with six tablespoons of mayonnaise...
0:15:31 > 0:15:36..and four tablespoons of fresh pesto from the shop.
0:15:36 > 0:15:41You can make it yourself if you've got a lot of basil and it's simply
0:15:41 > 0:15:43basil, olive oil, garlic,
0:15:43 > 0:15:47pine nuts and a little Parmesan cheese.
0:15:49 > 0:15:53So, the juice of half a lemon. Now, I use a lemon squeezer.
0:15:53 > 0:15:57I know the chefs just go like that and all the juice comes out.
0:15:57 > 0:16:01I don't seem to have those sort of muscles, so I use a lemon squeezer.
0:16:01 > 0:16:04It makes it easy and effortless.
0:16:04 > 0:16:07So, I've got the juice of half a lemon in there...
0:16:08 > 0:16:11..then I'm going to add some pepper and salt.
0:16:14 > 0:16:16Could that be easier?
0:16:16 > 0:16:20You get a lovely fresh, bright green colour.
0:16:20 > 0:16:23Now, to the chicken to go in it.
0:16:23 > 0:16:27I'm using chicken breasts that I've lightly roasted for 20 minutes
0:16:27 > 0:16:30until they're cooked through.
0:16:30 > 0:16:33You needn't necessarily use breast of chicken, at all.
0:16:33 > 0:16:37You could use a whole chicken and just take the skin off and cut it into strips.
0:16:43 > 0:16:46I'm making sure that every bit is coated.
0:16:46 > 0:16:50I think that looks really, really summery and good.
0:16:50 > 0:16:53I like to serve it with a salad round the outside,
0:16:53 > 0:16:56so it's a complete dish and you just help yourself.
0:17:01 > 0:17:04I grew cucumbers this year and they were prolific
0:17:04 > 0:17:09and far too many for us and I began and did some pickling of cucumber,
0:17:09 > 0:17:12giving them away to friends. I think I was dead lucky.
0:17:13 > 0:17:17I'm also adding two sliced avocados -
0:17:17 > 0:17:20I'm now going to just coat them in a little bit of lemon juice,
0:17:20 > 0:17:22because that stops them discolouring...
0:17:24 > 0:17:27..and some halved baby plum tomatoes.
0:17:29 > 0:17:33A little bit of pepper and salt and with the cucumber, too.
0:17:34 > 0:17:37Now, I'm going to assemble the dish.
0:17:40 > 0:17:44I'm going to put the chicken down the middle, and remember -
0:17:44 > 0:17:47ideally make it the day before and just leave it in a bowl
0:17:47 > 0:17:50covered with clingfilm in the fridge
0:17:50 > 0:17:53and the chicken will taste of basil.
0:17:56 > 0:17:59So, quite, sort of, higgledy-piggledy here.
0:18:01 > 0:18:05This all looks so beautifully fresh and tempting.
0:18:06 > 0:18:09If you like, top it off with some micro herbs
0:18:09 > 0:18:12and a handful of toasted pine nuts.
0:18:14 > 0:18:17I'm just going to put a little drizzle
0:18:17 > 0:18:20of oil and vinegar dressing over the top.
0:18:20 > 0:18:23And because this is very much a basil salad,
0:18:23 > 0:18:26I'm going to put a few leaves on it
0:18:26 > 0:18:28like that, on the top.
0:18:34 > 0:18:37For me, that's a taste of the Mediterranean.
0:18:37 > 0:18:39Full of flavour and sunshine.
0:18:45 > 0:18:49Herbs are a great way to add sophistication to a dish
0:18:49 > 0:18:51when entertaining guests.
0:18:52 > 0:18:56And I love using them to add zing to this salmon,
0:18:56 > 0:18:58prawn and potato salad platter.
0:19:00 > 0:19:04If we're having friends round and I'm doing a buffet,
0:19:04 > 0:19:06I always include a salmon dish.
0:19:08 > 0:19:12First, season three medium salmon fillets
0:19:12 > 0:19:15and add a good squeeze of lemon.
0:19:17 > 0:19:20Lemon and fish go very well together.
0:19:20 > 0:19:22Wrap them in foil -
0:19:22 > 0:19:25but only to seal it, because it's not going to run away -
0:19:25 > 0:19:28and cook at 160 fan
0:19:28 > 0:19:31and it'll take about 15 minutes.
0:19:31 > 0:19:35I've already boiled 500 grams of new potatoes
0:19:35 > 0:19:39and whilst they cool, I can make the dressing.
0:19:39 > 0:19:41Three tablespoons of Dijon mustard.
0:19:42 > 0:19:46Three tablespoonfuls of white wine vinegar,
0:19:46 > 0:19:51four tablespoonfuls of oil and then a tablespoonful of sugar.
0:19:51 > 0:19:55And best to use caster sugar, because it dissolves quickly.
0:19:58 > 0:20:01Add a little seasoning and give it a good whisk.
0:20:04 > 0:20:06Now, this is a very mustardy dressing,
0:20:06 > 0:20:09but it goes well with the potatoes.
0:20:09 > 0:20:12It doesn't take much mixing, that's it.
0:20:14 > 0:20:17Once the potatoes are cool enough to handle, quarter them
0:20:17 > 0:20:20and add them to the dressing.
0:20:20 > 0:20:23I think that potato salad is something not to be forgotten.
0:20:23 > 0:20:27So much pasta and rice is served as salads,
0:20:27 > 0:20:30but there's nothing to beat a good potato salad.
0:20:31 > 0:20:34The warm potato will absorb
0:20:34 > 0:20:38this lovely mixture of mustard and oil.
0:20:40 > 0:20:43To add some crunch, slice three spring onions
0:20:43 > 0:20:46and four sticks of celery.
0:20:46 > 0:20:49When I was young, Dad used to grow it
0:20:49 > 0:20:52and we had celery with everything. It was almost too much celery.
0:20:55 > 0:20:59Next, add six tablespoons of mayonnaise
0:20:59 > 0:21:02and the chopped spring onion and celery.
0:21:02 > 0:21:06So, it is not going on the floor - it's going straight in the bowl.
0:21:06 > 0:21:07That's it.
0:21:07 > 0:21:11And to add a bit of colour - a few thinly sliced radishes.
0:21:13 > 0:21:15Mix all that together.
0:21:15 > 0:21:18The radishes have a very piquant flavour,
0:21:18 > 0:21:23so if they're thinly sliced, they just fit very well with this salad.
0:21:23 > 0:21:24That's it.
0:21:26 > 0:21:28Now, some wonderful fresh parsley.
0:21:30 > 0:21:32If you can't be bothered to chop parsley,
0:21:32 > 0:21:35I've got a quick tip to speed it up.
0:21:35 > 0:21:38Put it in a cup and then just snip it with scissors.
0:21:40 > 0:21:44And if you've got an extra pair of hands in the kitchen and it's one
0:21:44 > 0:21:48of your children or grandchildren, they love doing this little job.
0:21:48 > 0:21:51That's it. Then put some of it in here.
0:21:52 > 0:21:55So, mix all that together.
0:21:55 > 0:21:58Parsley works really well in this potato salad, because it
0:21:58 > 0:22:01gives the brightness of the green,
0:22:01 > 0:22:03as well as adding to the flavour.
0:22:03 > 0:22:06I'm just going to put that to one side and see how the salmon's doing.
0:22:08 > 0:22:10There we are.
0:22:12 > 0:22:16Now, that is absolutely perfect.
0:22:20 > 0:22:23And then, you just flake that up in, sort of,
0:22:23 > 0:22:25reasonable-sized pieces.
0:22:30 > 0:22:33Potato salad down the centre.
0:22:33 > 0:22:37I'm trying very carefully not to drip it on the side.
0:22:42 > 0:22:45So, there's the salmon all the way down.
0:22:46 > 0:22:50And to make it extra special - some king prawns.
0:22:50 > 0:22:52If you get hold of each one,
0:22:52 > 0:22:55and tuck the tails into each other
0:22:55 > 0:22:57and then lie them across the top.
0:22:59 > 0:23:03I would serve this on an occasion that perhaps it's a special
0:23:03 > 0:23:07birthday or an anniversary and you've got a crowd round
0:23:07 > 0:23:10and you want to really push the boat out.
0:23:10 > 0:23:14I think they look fun and very special.
0:23:16 > 0:23:18And I've got something to crown the glory -
0:23:18 > 0:23:20you might call it showing off!
0:23:20 > 0:23:24I've been dying to grow micro herbs, because you can't get them
0:23:24 > 0:23:28very easily and just look at that - it looks so smart.
0:23:28 > 0:23:31It's all different kinds of lettuce and mustard,
0:23:31 > 0:23:34so I'm going to snip some and just put it across the top.
0:23:38 > 0:23:41If you haven't got micro herbs, of course, you can just put parsley
0:23:41 > 0:23:44over the top,
0:23:44 > 0:23:47but I think that looks really special.
0:23:51 > 0:23:54So, how about that for your next very special occasion?
0:23:54 > 0:23:57Worth trying?
0:24:03 > 0:24:06Herbs aren't exclusively for savoury dishes -
0:24:06 > 0:24:11they can also be great in cakes and puddings.
0:24:11 > 0:24:17Lemon verbena is the unsung hero of my herb garden.
0:24:17 > 0:24:20It's just wonderful in tea, but think further -
0:24:20 > 0:24:23finely chopped leaves are a great addition
0:24:23 > 0:24:26when you want a lemon flavour.
0:24:26 > 0:24:31I love it so much, I'm going to use it in my signature lemon drizzle cake.
0:24:36 > 0:24:39If you ask anybody what their real favourite cake is,
0:24:39 > 0:24:43it's nearly always lemon drizzle. It's certainly mine.
0:24:43 > 0:24:47So, lemon verbena - if you rub your fingers against it
0:24:47 > 0:24:50it is strong lemon. A bit like lemon thyme,
0:24:50 > 0:24:52but it's rather sweeter than that.
0:24:56 > 0:25:00If they're really tough, old leaves from a big plant,
0:25:00 > 0:25:03you want to take out the middle of the leaf,
0:25:03 > 0:25:06so that it's not too tough.
0:25:06 > 0:25:09Don't worry if you can't get hold of lemon verbena -
0:25:09 > 0:25:12the recipe will still work without it.
0:25:14 > 0:25:19So, I'll end up with about a tablespoon of lemon verbena.
0:25:19 > 0:25:21That's it.
0:25:21 > 0:25:23To make the cake, add four eggs...
0:25:26 > 0:25:30..225 grams of caster sugar,
0:25:30 > 0:25:34and the same again of baking spread.
0:25:34 > 0:25:38If you like to use butter, it must be really soft.
0:25:38 > 0:25:43Then add 275 grams of self-raising flour,
0:25:43 > 0:25:46two teaspoons of baking powder
0:25:46 > 0:25:48and four tablespoons of milk.
0:25:50 > 0:25:54I've been making this for as long as I can remember.
0:25:54 > 0:25:59And when the children were very tiny, I had my closest friend
0:25:59 > 0:26:02living across the road - her mother came down to see her
0:26:02 > 0:26:06from the north and she said, "You girls don't do enough baking."
0:26:06 > 0:26:08and she stood in the kitchen with the little prams all round
0:26:08 > 0:26:11and the children and made the cake for us -
0:26:11 > 0:26:13and it's been my favourite ever since.
0:26:15 > 0:26:19Add the zest of two lemons and beat for about a minute
0:26:19 > 0:26:21until beautifully smooth.
0:26:25 > 0:26:27That is beaten to perfection.
0:26:27 > 0:26:33This amount of mixture fills a tray bake tin, 23 by 30 centimetres.
0:26:33 > 0:26:36You grease the tin really well
0:26:36 > 0:26:39and then you line it with nonstick paper.
0:26:44 > 0:26:48I've made more of these than you've had hot dinners.
0:26:48 > 0:26:52If you haven't got this size tin, the same amount of mixture
0:26:52 > 0:26:55will fill a 20 centimetre round tin,
0:26:55 > 0:26:58or two one-pound loaf tins.
0:26:58 > 0:27:04It needs to go in the oven at 160 for about 35 or 40 minutes.
0:27:07 > 0:27:11Whilst the cake bakes, get on with the delicious lemon drizzle topping.
0:27:11 > 0:27:13Nothing could be simpler.
0:27:13 > 0:27:16Start with the juice of two lemons,
0:27:16 > 0:27:20then add 175 grams of granulated sugar and it's ready.
0:27:26 > 0:27:28Well, that's just as it should be.
0:27:28 > 0:27:31A gorgeous pale, golden brown.
0:27:32 > 0:27:35Wait ten minutes for the cake to cool slightly before topping
0:27:35 > 0:27:37with the lemon drizzle.
0:27:39 > 0:27:41Make sure you get it all to the edges
0:27:41 > 0:27:45and then it will be really delicious.
0:27:46 > 0:27:50Once the topping has completely soaked in, it's ready to slice.
0:27:52 > 0:27:54Now, I cannot resist.
0:27:54 > 0:27:57That is as light as a feather.
0:27:57 > 0:28:00You can just see the flecks of lemon verbena.
0:28:02 > 0:28:04Mm.
0:28:04 > 0:28:06That is sheer bliss.
0:28:06 > 0:28:11When I've finished that, I'm quite sure I'll be ready for another slice!
0:28:17 > 0:28:19Next time...
0:28:19 > 0:28:23- Is that a bit sharp at the moment? - No, I think it's lovely.
0:28:23 > 0:28:26..it's my favourites from the local farmers' market.