0:00:02 > 0:00:06'I'm Mary Berry and in this series I'm going to be showing you
0:00:06 > 0:00:09'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 aah" and "Please can we have them again?"
0:00:19 > 0:00:23'These favourites have been inspired by the places I love.
0:00:24 > 0:00:31'The countryside, by the sea, markets and gardens.
0:00:31 > 0:00:33'And, of course, my home.
0:00:33 > 0:00:36'I'll be sharing with you some brand-new ideas
0:00:36 > 0:00:39'and some recipes that I never ever tire of.
0:00:39 > 0:00:42- 'Tonight...'- Is that a bit sharp at the moment?
0:00:42 > 0:00:44- No, I think it's lovely. - SHE LAUGHS
0:00:44 > 0:00:47'It's my favourites from the local farmers' market.'
0:00:55 > 0:00:58In this programme, my recipes are inspired
0:00:58 > 0:01:03by a wonderful ingredient you find in farmers' markets and farm shops.
0:01:04 > 0:01:08A visit to the farmers' market is such a lovely thing to do.
0:01:10 > 0:01:12I enjoy seeing what's in season
0:01:12 > 0:01:15and meeting the local farmers and stall holders.
0:01:15 > 0:01:19As you can see. Creamy, mature cheddar taste.
0:01:19 > 0:01:21There's nothing like the feeling of knowing exactly
0:01:21 > 0:01:23where your food comes from.
0:01:24 > 0:01:26Tonight - a delicious soup
0:01:26 > 0:01:30using one of British farmers' best loved vegetables.
0:01:31 > 0:01:34Salads inspired by all those wonderful things
0:01:34 > 0:01:36that you can buy on the stalls.
0:01:37 > 0:01:40A family favourite with lovely local sausages.
0:01:42 > 0:01:46A show-stopper pud perfect for hand-picked berries.
0:01:48 > 0:01:50But first, a dinner party dish
0:01:50 > 0:01:53with one of my personal market favourites.
0:01:58 > 0:02:02I love asparagus. It makes this dish very special.
0:02:02 > 0:02:07I remember my father used to grow these with tremendous care.
0:02:07 > 0:02:09I've tried to grow it and as soon as you get weed in it,
0:02:09 > 0:02:12you're in trouble. I've never been successful
0:02:12 > 0:02:16so therefore I go and buy it from a farm shop nearby.
0:02:16 > 0:02:19'Start by seasoning six chicken breasts...
0:02:21 > 0:02:25'..and seal them in a hot pan with 25g of melted butter
0:02:25 > 0:02:27'and a tablespoonful of oil.'
0:02:27 > 0:02:30All I'm doing with these chicken breasts is getting them
0:02:30 > 0:02:32golden brown on each side.
0:02:32 > 0:02:34But in no way are they done in the middle.
0:02:35 > 0:02:37That's exactly what I'm looking for.
0:02:43 > 0:02:46When they're golden on the outside, remove them from the pan
0:02:46 > 0:02:47and start the sauce.
0:02:50 > 0:02:53I've got these beautiful shallots here.
0:02:53 > 0:02:56But they are absolute devils to peel.
0:02:56 > 0:02:59I find it best to put them in boiling water,
0:02:59 > 0:03:03it just loosens the skin and so that's exactly what I'm going to do.
0:03:03 > 0:03:05I've got a pan over here.
0:03:05 > 0:03:08And it's a very good tip if you're doing pickled onions.
0:03:08 > 0:03:11You know those little onions that take ages to peel.
0:03:11 > 0:03:16I'm going to leave that off the heat for about five or ten minutes.
0:03:18 > 0:03:22Rinse them under cold water and off comes the skin.
0:03:23 > 0:03:27Then cut the shallots into quarters to fry.
0:03:27 > 0:03:28I'm using the same pan.
0:03:28 > 0:03:30Not only does it save the washing up
0:03:30 > 0:03:32but you do get the flavour of the chicken juices.
0:03:33 > 0:03:38'To thicken the sauce, use a heaped tablespoon of plain flour.'
0:03:38 > 0:03:40This is an old-fashioned tablespoon.
0:03:40 > 0:03:42Measure it carefully, if you like, 30g,
0:03:42 > 0:03:44but I promise you if I put that on the scales,
0:03:44 > 0:03:47that's what it'll be. So...in the bowl.
0:03:47 > 0:03:52'Combine the flour with some of the 400ml of cold chicken stock.'
0:03:52 > 0:03:54I'm going to make that really, really smooth.
0:03:54 > 0:03:58You might think it's a bit like making custard.
0:03:58 > 0:04:03Then I'm going to put the remainder of the stock in here like that
0:04:03 > 0:04:07and I'm going to pour that in, stirring all the time.
0:04:07 > 0:04:09And that will thicken it.
0:04:11 > 0:04:13Which indeed it has.
0:04:13 > 0:04:15And this is absolutely smooth.
0:04:15 > 0:04:18As you can see, there's no sign of a little white lump.
0:04:20 > 0:04:23Add some freshly chopped lemon thyme
0:04:23 > 0:04:26and the seared chicken breasts back to the pan.
0:04:26 > 0:04:29Now, there are some juices on that tin
0:04:29 > 0:04:31which I certainly do not want to throw away.
0:04:34 > 0:04:35That'll all add to the flavour.
0:04:35 > 0:04:40On with the lid and leave that to cook for about 20 minutes
0:04:40 > 0:04:43on a very low heat. And keep your eye on it.
0:04:43 > 0:04:47It should have just a gentle bubble from time to time.
0:04:49 > 0:04:51'Next, the asparagus.'
0:04:51 > 0:04:53So, to start with, take the asparagus
0:04:53 > 0:04:57and it will break where it's tender.
0:04:57 > 0:04:59Then they should really give a nice crack.
0:05:02 > 0:05:06'Chop up the stems into thick-ish slices, nice and evenly,
0:05:06 > 0:05:09'but keep the tips whole for garnish.
0:05:11 > 0:05:15'Add them all to boiling, salted water for two to three minutes.
0:05:15 > 0:05:18'And it's time to check the chicken.'
0:05:18 > 0:05:22To make sure it's cooked, I'm going to look at my portion.
0:05:26 > 0:05:29Now, that to me is perfect.
0:05:29 > 0:05:31It's still got a spring to it.
0:05:31 > 0:05:34So, let's put that back in the pan.
0:05:37 > 0:05:42'And to finish, squeeze the juice of a lemon into the pan,
0:05:42 > 0:05:46'add a 200ml tub of full fat creme fraiche.
0:05:46 > 0:05:49'And of course, the cooked asparagus stems.'
0:05:49 > 0:05:52Not only will they add flavour but they'll add colour.
0:05:52 > 0:05:53So, in they go.
0:05:54 > 0:05:57'Finally, add a couple of tablespoonfuls of parsley,
0:05:57 > 0:05:59'just roughly chopped.'
0:06:00 > 0:06:03It looks lovely. Now, ready to serve.
0:06:08 > 0:06:11There are those who like a lot of sauce
0:06:11 > 0:06:13and I'm married to a gravy man
0:06:13 > 0:06:17so all my recipes have quite a lot of sauce.
0:06:18 > 0:06:20Well, the smell is delicious.
0:06:23 > 0:06:28It's a lovely, smooth sauce, it's a deep flavour of lemon
0:06:28 > 0:06:29and it feels rich.
0:06:33 > 0:06:37I think that is a great dish to serve on a special occasion
0:06:37 > 0:06:40so 'a table' and enjoy it.
0:06:45 > 0:06:49Seeing the first crop of asparagus each year is always exciting
0:06:49 > 0:06:52so here is another of my favourite recipes
0:06:52 > 0:06:54to make the most of the season.
0:06:56 > 0:06:58It is so simple.
0:06:58 > 0:07:01And there's only three veggie ingredients.
0:07:01 > 0:07:04That's onion, potatoes and asparagus.
0:07:05 > 0:07:09To make enough soup for six, add a finely chopped onion
0:07:09 > 0:07:14and 350g of diced potatoes to hot butter.
0:07:14 > 0:07:18And cook them down on a gentle heat for about ten minutes.
0:07:18 > 0:07:19Now to the asparagus.
0:07:19 > 0:07:25This recipe I use about 500g of asparagus.
0:07:25 > 0:07:29I'm cutting the top inch and I'm going to use that for garnish.
0:07:29 > 0:07:32I'm going to put those into the bowl there.
0:07:32 > 0:07:36So, those woody ends really haven't got so much flavour
0:07:36 > 0:07:39and, also, to get them through the sieve would be difficult
0:07:39 > 0:07:41so you just trim of those
0:07:41 > 0:07:45and in my case, we put them on the compost.
0:07:45 > 0:07:47And remember those ends that I had left over this morning
0:07:47 > 0:07:48from the chicken.
0:07:48 > 0:07:52There they are and I'm just going to trim them all off in one go.
0:07:54 > 0:07:57You can see how woody they are cos I can hardly get through them.
0:07:58 > 0:08:01By now the potatoes and onion should be nicely softened
0:08:01 > 0:08:06so add 900ml of either chicken or vegetable stock
0:08:06 > 0:08:07and bring it to the boil.
0:08:09 > 0:08:12Chop up the asparagus stalks and add them to the stock
0:08:12 > 0:08:14with some salt and pepper...
0:08:16 > 0:08:19..and leave to simmer for a further ten minutes.
0:08:23 > 0:08:29Now, you can put this in a processor or you can use a hand blender.
0:08:29 > 0:08:31BLENDER WHIZZES
0:08:36 > 0:08:38Do you want to know something?
0:08:38 > 0:08:40I always use a processor
0:08:40 > 0:08:42and I'm not used to these hand blenders
0:08:42 > 0:08:43and I'm learning...
0:08:43 > 0:08:45BLENDER WHIZZES
0:08:45 > 0:08:48..that you don't lift it out with hot liquid
0:08:48 > 0:08:49cos it goes all over you.
0:08:49 > 0:08:52So, into the liquid and then switch on.
0:08:57 > 0:09:00I have to say it's rather efficient, it's working very well.
0:09:02 > 0:09:05'Once you've finished blending, press the soup through a sieve
0:09:05 > 0:09:08to remove all the woody bits.
0:09:08 > 0:09:11I can remember making pureed soups at college
0:09:11 > 0:09:13and not only did we have to sieve them,
0:09:13 > 0:09:16you then had to put them through a cloth,
0:09:16 > 0:09:18fold it over and twist the ends.
0:09:18 > 0:09:20It was called tammying.
0:09:20 > 0:09:22Nobody ever does that now.
0:09:26 > 0:09:30Now, all that needs to be done is to reheat the soup
0:09:30 > 0:09:33and add two or three tablespoons of double cream.
0:09:34 > 0:09:38Now, that adds a touch of luxury.
0:09:38 > 0:09:41Doesn't that look good? It looks sort of velvety.
0:09:41 > 0:09:43Bit of all right.
0:09:43 > 0:09:45Let's pour that in the bowls.
0:09:48 > 0:09:50Little drop of cream on the top.
0:09:52 > 0:09:54And top with the tips of asparagus
0:09:54 > 0:09:56that have been boiled for just two or three minutes.
0:09:59 > 0:10:01I know what you're thinking, it's an awfully big spoon.
0:10:01 > 0:10:03But my grandmother used to serve soup
0:10:03 > 0:10:06with this size spoon so I'm following in her wake.
0:10:12 > 0:10:15You know something? That really is delicious.
0:10:15 > 0:10:17It is so smooth and velvety
0:10:17 > 0:10:20and there's no doubt what the flavouring is.
0:10:22 > 0:10:24I might eat the rest of that bowl in a minute.
0:10:30 > 0:10:35Farmers' markets like this one in Guildford are relatively new.
0:10:35 > 0:10:37Many of them were started up to help farmers
0:10:37 > 0:10:41after the foot and mouth outbreak in the late 1990s.
0:10:42 > 0:10:46And now there are around a thousand of them all over the country.
0:10:46 > 0:10:50That's the sharp one. Going down to sweeter.
0:10:50 > 0:10:52I've got a few things on my list today.
0:10:52 > 0:10:56First stop is the fruit and veg stall of a local farm.
0:10:57 > 0:10:59- Good morning.- Good morning.
0:10:59 > 0:11:02- What an amazing selection of apples.- Thank you.
0:11:02 > 0:11:03Are they all locally grown?
0:11:03 > 0:11:05They're all grown on our farm in Kent, yes.
0:11:05 > 0:11:11- We grow just over 200 varieties now so...- Gosh.- ..lots of variation.
0:11:11 > 0:11:15I like a fairly hard, sweet apple. Very, very crisp.
0:11:15 > 0:11:16What do you suggest?
0:11:16 > 0:11:20OK, well, this is a little tart at the moment.
0:11:20 > 0:11:23This is a Pitmaston pineapple so in the warm atmosphere
0:11:23 > 0:11:25- you get that lovely scent of pineapples.- Really?
0:11:25 > 0:11:29It's quite an old variety from the 1700s.
0:11:29 > 0:11:33When it gets a little ripe you might get a bit more sweetness.
0:11:33 > 0:11:36- Is that a bit sharp at the moment? - No, I think that's lovely.
0:11:36 > 0:11:41Of course, it's not just fruit and vegetables farmers here.
0:11:41 > 0:11:45All sorts of people get the chance to meet their customers
0:11:45 > 0:11:47and showcase their goods.
0:11:47 > 0:11:49From local cheeses...
0:11:49 > 0:11:52- A cheese feast. - Thank you very much.
0:11:52 > 0:11:54..to freshly caught fish.
0:11:54 > 0:11:56I had sea bream yesterday.
0:11:56 > 0:11:59Absolutely delicious.
0:11:59 > 0:12:03And some beautiful artisan breads.
0:12:03 > 0:12:05Which are the most popular ones?
0:12:05 > 0:12:10Well, the most popular are the spelts, wholemeal, Sussex kibble...
0:12:10 > 0:12:11What's Sussex kibble?
0:12:11 > 0:12:14Sussex kibble, this is a recipe that I found
0:12:14 > 0:12:16in a village called Storrington in Sussex
0:12:16 > 0:12:18and this is kibbled wheat.
0:12:18 > 0:12:21It's literally just cracked wheat.
0:12:21 > 0:12:23- Cracked wheat but cut up very small? - Yes.
0:12:25 > 0:12:28- I'd also like some sourdough. - What about that one there?
0:12:28 > 0:12:30Now...is it nice and brown underneath?
0:12:30 > 0:12:32Ooh, you want to see the bottom, don't you?
0:12:32 > 0:12:34- I like that, yes, I do. - HE LAUGHS
0:12:34 > 0:12:36Very good.
0:12:36 > 0:12:40'What I find so exciting nowadays is the amount of speciality goods
0:12:40 > 0:12:42'that you can find in these markets.'
0:12:42 > 0:12:45- Hello.- Hi, good morning, madam. How are you?
0:12:45 > 0:12:46- Bit cold.- Can I help you?
0:12:46 > 0:12:48'And I've got some salads planned
0:12:48 > 0:12:51'that will make good use of some of them.'
0:12:51 > 0:12:54- Do you have black olives in oil? - I have black.
0:12:55 > 0:12:58Now, how should I keep those when I get home?
0:12:58 > 0:13:00Don't put them in the refrigerator,
0:13:00 > 0:13:01it's the worst place you can put them.
0:13:01 > 0:13:03Best place I always tell people,
0:13:03 > 0:13:06by the cooker, by a bottle of red wine.
0:13:08 > 0:13:11There's nothing like bringing a selection home.
0:13:11 > 0:13:14And I think I've got everything I need for my next recipe.
0:13:19 > 0:13:23So, the first of my six market salads
0:13:23 > 0:13:25is celeriac remoulade.
0:13:25 > 0:13:30And that's celeriac in a lovely, creamy, strong dressing.
0:13:30 > 0:13:32'Start with the celeriac.'
0:13:32 > 0:13:34I really need to be taller, don't I?
0:13:34 > 0:13:38'Cut off all the knobbly bits and it's ready to shred.'
0:13:39 > 0:13:42I'm going to use a slicer.
0:13:42 > 0:13:46This is quite inexpensive, I think they're under £10
0:13:46 > 0:13:50but to go back when I was at college this was part of our equipment.
0:13:50 > 0:13:54You had a set of knives and you had a slicer like this.
0:13:54 > 0:14:00So this is...I hate to say, it's 60 years old.
0:14:00 > 0:14:04And you could do the celeriac on there but there's no guard
0:14:04 > 0:14:06and you could so easily cut yourself.
0:14:06 > 0:14:11I'll just keep that to admire and keep it as part of my history.
0:14:18 > 0:14:20Right.
0:14:20 > 0:14:21'To stop it from discolouring,
0:14:21 > 0:14:24coat it in a little lemon juice and a little water.
0:14:26 > 0:14:29And now for a lovely creamy, piquant dressing.
0:14:29 > 0:14:33'I'm using six tablespoons of light mayonnaise,
0:14:33 > 0:14:35'a tablespoon of Dijon mustard,
0:14:35 > 0:14:41'the juice of half a lemon, a dash of sugar and some seasoning.
0:14:41 > 0:14:44'When it's mixed, drain off the celeriac
0:14:44 > 0:14:45'and bring it all together.'
0:14:48 > 0:14:52And there we have our first salad. Celeriac remoulade.
0:14:54 > 0:14:57Next, it's my quick and easy Caesar salad.
0:14:59 > 0:15:02The classic lettuce to use is a cos lettuce.
0:15:02 > 0:15:06Dad used to grow these and he called them London lettuce.
0:15:06 > 0:15:08Don't ask me why and it's not called London now
0:15:08 > 0:15:10but often plants change their names.
0:15:12 > 0:15:15'My version of this salad is really just a matter of chopping
0:15:15 > 0:15:19'the beautifully crisp lettuce and making a simple dressing.'
0:15:20 > 0:15:22And for me that is what makes the salad.
0:15:22 > 0:15:27So, in the bowl, I'm going to put six tablespoonfuls of mayonnaise.
0:15:27 > 0:15:32Now, a tip about doing this, you see how I put those blobs like that?
0:15:32 > 0:15:35If you actually put the blobs so you can count them
0:15:35 > 0:15:39because at home, the dog can want to be let out, the phone can ring
0:15:39 > 0:15:42and you can never remember how many spoons you've put in.
0:15:42 > 0:15:44So I know I've put two in.
0:15:44 > 0:15:47Three, four.
0:15:49 > 0:15:52'Add one and a half tablespoons of Dijon mustard.'
0:15:52 > 0:15:55And then I'm going to have a dash of Worcester sauce.
0:15:55 > 0:15:58That just gives it a little pep up.
0:15:58 > 0:16:01'Then season. Now add some grated Parmesan...'
0:16:01 > 0:16:03One.
0:16:03 > 0:16:04Two.
0:16:04 > 0:16:05'..and crushed garlic.'
0:16:08 > 0:16:11'If the mixture is a bit thick, just add a little water
0:16:11 > 0:16:13'to thin it out.'
0:16:16 > 0:16:18So, that's looking good.
0:16:21 > 0:16:25I'll just toss it. Make sure that it's really well coated.
0:16:25 > 0:16:30'And finish with shaved Parmesan and some crispy golden croutons.'
0:16:30 > 0:16:34I've made my Caesar salad without any meat added.
0:16:34 > 0:16:37You could add chicken, you could add avocado.
0:16:37 > 0:16:38Just whatever you like.
0:16:41 > 0:16:45Another idea to make the most of those market veg
0:16:45 > 0:16:49is to spruce up some marinated artichokes and red peppers
0:16:49 > 0:16:52with fresh basil and a little balsamic vinegar.
0:16:54 > 0:16:56Very, very colourful.
0:16:56 > 0:16:59And it's rather nice with the flecks of green.
0:17:00 > 0:17:04'And to use those olives, how about my version of a Greek salad?
0:17:04 > 0:17:09'Just add them to some crumbled feta cheese and sundried tomatoes
0:17:09 > 0:17:12'and finish with olive oil and little salt and pepper.'
0:17:13 > 0:17:14That's it.
0:17:18 > 0:17:20A lovely mixture.
0:17:20 > 0:17:22Then, I've got some carrot.
0:17:22 > 0:17:25Now, carrot coarsely grated is delicious
0:17:25 > 0:17:28but I like to add some lemon juice and some poppy seed
0:17:28 > 0:17:30and that's exactly what I've done there.
0:17:30 > 0:17:33All very simple, little bit of pepper and salt
0:17:33 > 0:17:35and it's as cheap as cheap.
0:17:35 > 0:17:37Very effective.
0:17:37 > 0:17:39'Lastly, a tasty bean salad.
0:17:39 > 0:17:44'Drain a tin of mixed beans, add some finely chopped spring onions,
0:17:44 > 0:17:47'sliced celery and diced tomato.'
0:17:48 > 0:17:49And for the dressing,
0:17:49 > 0:17:52I've put some fresh tarragon in there with some oil,
0:17:52 > 0:17:56mustard, pepper, salt and a dash of sugar.
0:17:56 > 0:17:58So in that goes to dress it.
0:17:58 > 0:18:01'Give it a good stir and there you have it.'
0:18:04 > 0:18:07So, that is my market salad.
0:18:07 > 0:18:11And I think that looks very tempting if you just want a light lunch
0:18:11 > 0:18:13and a little bit of everything.
0:18:22 > 0:18:25'If I'm not in a hurry, I always like to have a chat with the farmers
0:18:25 > 0:18:28'and find out a bit more about them.'
0:18:29 > 0:18:33I'm the wife and that is a farmer, so...
0:18:33 > 0:18:35'Georgina and John Emerson have been bringing their meat
0:18:35 > 0:18:40'and poultry here since the market started almost 15 years ago.'
0:18:40 > 0:18:42And what do you sell most of?
0:18:42 > 0:18:45We sell a lot of sausages, as you can see this morning,
0:18:45 > 0:18:48- people have sausages during the week. - You've got all sorts of varieties.
0:18:48 > 0:18:50We do about 25 different flavours
0:18:50 > 0:18:53so we bring a selection each time we're at a market.
0:18:53 > 0:18:54- Which is the most popular?- Ohh.
0:18:54 > 0:18:57Probably the plain out of all the flavours we do
0:18:57 > 0:19:01but we do all kinds of different flavours with caramelised onion,
0:19:01 > 0:19:04we've got black pudding where we use a black pudding from Scotland.
0:19:04 > 0:19:07Oh, and here at the end, pork and leek, my favourite.
0:19:07 > 0:19:08Lovely. Thank you.
0:19:10 > 0:19:14'One of my favourite ways of using sausages is in my next recipe -
0:19:14 > 0:19:16'roasted sausage supper.'
0:19:19 > 0:19:23This is a true favourite of mine. It's a great family dish.
0:19:25 > 0:19:30'Start with the vegetables, I'm using 500g of new potatoes
0:19:30 > 0:19:32'just chopped in half.'
0:19:32 > 0:19:35'Two large onions sliced into wedges.
0:19:35 > 0:19:38'Keeping the root on will help them stay together.
0:19:38 > 0:19:44'And two red peppers roughly chopped into bite-size pieces.'
0:19:44 > 0:19:46Now, to the magic part of the recipe.
0:19:50 > 0:19:52A simple plastic bag.
0:19:52 > 0:19:56I'm going to put all these vegetables in the plastic bag,
0:19:56 > 0:20:00some olive oil and as you rub the bag, it's a light coating,
0:20:00 > 0:20:03I don't need to use too much oil and my hands are clean.
0:20:05 > 0:20:09So, let's just put those into the bag with everything else.
0:20:13 > 0:20:17'Add two cloves of chopped garlic and some thyme to the bag.'
0:20:17 > 0:20:19In it goes.
0:20:19 > 0:20:20Lastly, the sausages.
0:20:20 > 0:20:23As we saw, there was a huge variety of different sausages
0:20:23 > 0:20:25in the farmers' market.
0:20:25 > 0:20:29I still like pork sausages best
0:20:29 > 0:20:31but I do like trying all the different flavours.
0:20:31 > 0:20:35These are herb and leek.
0:20:35 > 0:20:40'Prick the sausages. I'm using 12 in this recipe.' That's it.
0:20:40 > 0:20:42'Add them to the bag.'
0:20:44 > 0:20:46'And in goes two tablespoons of olive oil.'
0:20:48 > 0:20:51So, then, you want to hold the top of the bag
0:20:51 > 0:20:56and tip all these until every single one is well covered.
0:21:04 > 0:21:06I think that's a good job done.
0:21:07 > 0:21:10'You'll need your biggest roasting tin for this.
0:21:10 > 0:21:13'Just tip everything in.
0:21:13 > 0:21:16'You want one even layer with the sausages on top
0:21:16 > 0:21:18'so they cook through.'
0:21:19 > 0:21:22Right, that's all ready for the oven and I'm going to cook that
0:21:22 > 0:21:27at 200 degrees fan for about 35 or 40 minutes.
0:21:36 > 0:21:40'When the sausages are brown, turn them over.
0:21:40 > 0:21:44'And for a bit of extra flavour add 200ml of white wine
0:21:44 > 0:21:48'continue to cook at the same temperature for another 20 minutes.'
0:21:51 > 0:21:53So, I'm off to lay the table so I'm ready for supper.
0:22:04 > 0:22:06Well, it's had its time, let's have a look.
0:22:10 > 0:22:13So, how about that then? Doesn't that look inviting?
0:22:13 > 0:22:15You want to have everybody absolutely ready
0:22:15 > 0:22:17to come and help themselves
0:22:17 > 0:22:21and you can really see why this is one of my favourites.
0:22:21 > 0:22:23All the washing up I've got is one tin.
0:22:31 > 0:22:35Of course, the market is full of ideas for sweet things too
0:22:35 > 0:22:38and I always keep my eyes peeled for the ingredients
0:22:38 > 0:22:41for one of my favourite tried and tested puds.
0:22:45 > 0:22:49You know, I get more letters, e-mails and questions
0:22:49 > 0:22:53about how to get success with a meringue than anything else.
0:22:53 > 0:22:57And I have a foolproof way that will give you success every time
0:22:57 > 0:23:00so your problems will be over.
0:23:00 > 0:23:02So, first of all, I'm going to separate the eggs.
0:23:05 > 0:23:10I've got three eggs here and they're nice and fresh.
0:23:10 > 0:23:13The secret is to whisk on full speed
0:23:13 > 0:23:16whether you're using a big mixer like this
0:23:16 > 0:23:18or a hand-held one or even...
0:23:18 > 0:23:21I had one when I was first married...
0:23:21 > 0:23:24one that you just went like this like mad.
0:23:24 > 0:23:27The main thing is you've got to get as much air
0:23:27 > 0:23:29into the egg white as you can.
0:23:31 > 0:23:33So full speed ahead now.
0:23:36 > 0:23:39When the egg whites start to look like cloud,
0:23:39 > 0:23:44add 175g of caster sugar - a spoonful at a time.
0:23:44 > 0:23:49Keep your mixer on full speed until the meringue is stiff.
0:23:57 > 0:24:01That looks about right to me. Let me just show you.
0:24:02 > 0:24:05It really looks as stiff as can be.
0:24:05 > 0:24:09And I'm going to be brave and you'll watch it drop, is it going to drop?
0:24:09 > 0:24:12No. Really, really stiff.
0:24:12 > 0:24:14Now, as it's a pavlova, I want to make it
0:24:14 > 0:24:16nice and marshmallow-y in the middle
0:24:16 > 0:24:19and to do that you add cornflour and vinegar.
0:24:21 > 0:24:23So mix a level teaspoon of cornflour
0:24:23 > 0:24:27and a teaspoon of white wine vinegar together
0:24:27 > 0:24:28and then fold it into the meringue.
0:24:30 > 0:24:33'Take a baking sheet topped with baking paper
0:24:33 > 0:24:36'with a 20 centimetre circle marked out.
0:24:36 > 0:24:39'And spread the pavlova mix on it.'
0:24:39 > 0:24:43I'm being very careful to keep it within that pencil circle
0:24:43 > 0:24:45because that is the shape that I want.
0:24:45 > 0:24:47So, squash that down.
0:24:49 > 0:24:52And push it all out to the edges.
0:24:53 > 0:24:58And if you have children or grandchildren who enjoy cooking,
0:24:58 > 0:25:01let them do something like this, perhaps for Sunday tea.
0:25:03 > 0:25:06So, I'm quite happy with that. It looks nice and informal.
0:25:06 > 0:25:08There are little peaks sticking up
0:25:08 > 0:25:11and I've got a really nice cavity in there
0:25:11 > 0:25:14to put lots of cream and fruit.
0:25:15 > 0:25:21'Turn down the preheated oven from 140 degrees fan to 130 degrees.
0:25:21 > 0:25:24'And cook the pavlova for an hour.
0:25:24 > 0:25:29'Once it's cooked, the key is to turn off the oven
0:25:29 > 0:25:35'and leave the pavlova inside to cool for a good two or three hours.
0:25:35 > 0:25:37'So, now to make the filling.'
0:25:37 > 0:25:42I've got 225g of beautiful blackcurrants
0:25:42 > 0:25:45which I've taken off the stalks.
0:25:45 > 0:25:48And the same of redcurrants.
0:25:49 > 0:25:53And then I've got some blackberries, as well.
0:25:53 > 0:25:55Those are huge blackberries.
0:25:55 > 0:26:00'Add 175g of caster sugar.'
0:26:00 > 0:26:03So, on with the heat.
0:26:04 > 0:26:07'And stir gently until all the sugar has melted.'
0:26:09 > 0:26:15'Then turn off the heat and add the 175g of blueberries.
0:26:16 > 0:26:21'And leave it to cool completely before adding the raspberries.'
0:26:22 > 0:26:27And then, to make it really special, a little bit of cassis.
0:26:27 > 0:26:29About two or three tablespoons.
0:26:31 > 0:26:35One, two...oh, definitely three.
0:26:37 > 0:26:40'Once the pavlova has cooled,
0:26:40 > 0:26:43'it's time to bring this show-stopper pud together.'
0:26:44 > 0:26:47Well, that's just as I wanted it to be.
0:26:47 > 0:26:53That very, very pale sort of creamy colour and it is...
0:26:55 > 0:26:57..beautifully crisp.
0:26:57 > 0:26:59I've got some whipped cream here.
0:27:03 > 0:27:05Push it right to the sides.
0:27:07 > 0:27:12And this will stop the fruit juice going into the meringue
0:27:21 > 0:27:23That looks pretty good, doesn't it?
0:27:23 > 0:27:28Do you know, I've been making this for years and I still get excited.
0:27:28 > 0:27:31It really is magical.
0:27:31 > 0:27:35And it is the most perfect thing to serve at any celebration.
0:27:42 > 0:27:43'Next time...'
0:27:43 > 0:27:45- Hello!- Rosemary. Welcome.
0:27:45 > 0:27:48THEY KISS
0:27:48 > 0:27:51'..it's my favourite recipes inspired by the allotment.'