0:00:02 > 0:00:05I'm Mary Berry, and in this series
0:00:05 > 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 > 0:00:19"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.
0:00:25 > 0:00:28The countryside, by the sea,
0:00:28 > 0:00:30markets 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.
0:00:41 > 0:00:43- Tonight...- Hello!- Rosemary.- Welcome.
0:00:43 > 0:00:47..it's dishes inspired by the wonderful world of allotments.
0:00:57 > 0:00:59Like many others during the war,
0:00:59 > 0:01:03my father turned our flowerbeds over to growing fruit and vegetables.
0:01:04 > 0:01:08So, from an early age, I spent hours in the garden
0:01:08 > 0:01:10and it's still one of my absolute joys.
0:01:12 > 0:01:14I continue to grow vegetables
0:01:14 > 0:01:19but I'm just one of many who love this great British tradition.
0:01:19 > 0:01:24And today, 350,000 people have an allotment.
0:01:24 > 0:01:29They allow people from all walks of life to grow their own fresh food.
0:01:29 > 0:01:32They also bring friends and neighbours together and,
0:01:32 > 0:01:35in this programme, I'm doing my favourite recipes
0:01:35 > 0:01:37inspired by the allotment.
0:01:40 > 0:01:43A classic way to use up all those leftover vegetables...
0:01:45 > 0:01:49..my mother's favourite chicken dish with freshly dug potatoes...
0:01:51 > 0:01:55..a delicious dinner-party treat with winter root vegetables...
0:01:56 > 0:01:59..and an absolute strawberry crowd-pleaser.
0:02:01 > 0:02:05But first, my favourite dish to serve with home-grown salad leaves
0:02:05 > 0:02:07from the garden.
0:02:10 > 0:02:14So, first of all, I'm going to line these ramekins with smoked trout.
0:02:14 > 0:02:16Cold smoked trout.
0:02:16 > 0:02:19It looks like smoked salmon but it has an excellent flavour.
0:02:21 > 0:02:26To make it easier to turn out later, line the ramekins with clingfilm.
0:02:26 > 0:02:30Then take each piece of smoked trout...
0:02:32 > 0:02:34..and you need to have some
0:02:34 > 0:02:36just overlapping the top...
0:02:37 > 0:02:41..like that, and put it all the way round.
0:02:47 > 0:02:51The aim is to make quite sure there aren't any gaps.
0:02:51 > 0:02:53And that is it already done.
0:02:55 > 0:02:57So next, the avocado filling.
0:02:58 > 0:03:01I can remember when avocados first came to Britain.
0:03:02 > 0:03:08It was in the 1960s and they became really popular, and people
0:03:08 > 0:03:12didn't really know what they were. They were pears.
0:03:12 > 0:03:15There are stories about people serving them with custard.
0:03:17 > 0:03:20So, there they are.
0:03:20 > 0:03:24A lot of people have tried to grow avocados, I've tried too.
0:03:25 > 0:03:27It just doesn't work here.
0:03:27 > 0:03:29It might sprout, you might get a bit of a stick
0:03:29 > 0:03:33or a tree, but you'll never get any fruit on it, so just give up.
0:03:35 > 0:03:39To stop the avocado going brown, add a good squeeze of lemon.
0:03:42 > 0:03:43Make sure it's all coated.
0:03:45 > 0:03:49Dice three deseeded tomatoes...
0:03:49 > 0:03:51then add half of these
0:03:51 > 0:03:54and four sliced spring onions to the avocado.
0:03:56 > 0:03:59In another bowl, mix four tablespoons of mayonnaise
0:03:59 > 0:04:04and four of cream cheese and two teaspoons of Dijon mustard.
0:04:04 > 0:04:07And I need to add salt and pepper to that.
0:04:09 > 0:04:12And just fold it in together until it's coated.
0:04:14 > 0:04:17Let's make absolutely sure that it tastes wonderful.
0:04:19 > 0:04:21Mmm.
0:04:21 > 0:04:24I could do with that mixture just on a lettuce leaf to go with drinks -
0:04:24 > 0:04:26wouldn't that be lovely?
0:04:26 > 0:04:28But it's going in here for this time.
0:04:30 > 0:04:33Half fill the ramekins with the avocado mixture...
0:04:35 > 0:04:37..followed by a layer of diced tomatoes...
0:04:39 > 0:04:42..and another layer of the avocado.
0:04:42 > 0:04:44And that's the last one.
0:04:45 > 0:04:48Then take each one...
0:04:48 > 0:04:53and, first of all, fold over all the smoked trout.
0:04:54 > 0:04:58Then take the clingfilm, pull it up all round,
0:04:58 > 0:05:00like that, then fold it over.
0:05:01 > 0:05:07And now you need to press it down, just with your hand like that.
0:05:07 > 0:05:12If you don't press it down, it won't hold together when it's turned out.
0:05:12 > 0:05:17And that is ready to go into the fridge for 24 hours, ideally.
0:05:25 > 0:05:29Once the tians have set, gather some of your salad leaves.
0:05:31 > 0:05:34A little dash of dressing.
0:05:34 > 0:05:36Now to the exciting part, turning it out.
0:05:40 > 0:05:41Like that.
0:05:43 > 0:05:45Doesn't that look special?
0:05:46 > 0:05:49I like to serve perhaps a really special bread with it
0:05:49 > 0:05:51and some unsalted butter.
0:05:51 > 0:05:54Who wouldn't think that is impressive?
0:06:05 > 0:06:08Whilst it's very tricky to grow avocados here,
0:06:08 > 0:06:12I'm off to see one of my oldest friends who, like me,
0:06:12 > 0:06:14loves to try and grow everything else.
0:06:14 > 0:06:18- Hello!- Rosemary.- Welcome!
0:06:18 > 0:06:22Rosemary Moon helped to establish the Tangmere Community Garden
0:06:22 > 0:06:23in East Sussex.
0:06:25 > 0:06:28This is quite amazing, there are so many people here,
0:06:28 > 0:06:32all neighbours, all enjoying growing what they want to eat.
0:06:32 > 0:06:34Absolutely, and it's such an amazing place.
0:06:34 > 0:06:36Come on, let's go and have an explore and come
0:06:36 > 0:06:37and meet some people.
0:06:40 > 0:06:44Now in its fifth year, there are around 40 members
0:06:44 > 0:06:46growing my great favourites, from beans,
0:06:46 > 0:06:50tomatoes and potatoes to carrots and strawberries.
0:06:53 > 0:06:56So, Mary, this is Steve and Rita, who are actually
0:06:56 > 0:07:00- Captain Potatoes and Sweetcorn. - Hello.- Hello.
0:07:00 > 0:07:03Gosh, you're stripping off cos it's obviously warm work.
0:07:03 > 0:07:07- And this is Angie.- Now, were you a bit nervous when you started?
0:07:07 > 0:07:09Did you not know what you were letting yourself in for?
0:07:09 > 0:07:12I don't know whether nervous is the right word. I was excited.
0:07:12 > 0:07:15- Were you?- I didn't know what I was going to let myself in for
0:07:15 > 0:07:17but I knew that it was an opportunity to be
0:07:17 > 0:07:20part of my community and meet new friends again.
0:07:22 > 0:07:25This was once a disused RAF site
0:07:25 > 0:07:29and it's hard to believe that only a few years ago it was barren land.
0:07:32 > 0:07:37So, Mary, meet the newest members of the garden.
0:07:37 > 0:07:39Aren't they gorgeous?
0:07:39 > 0:07:42Absolutely lovely. They are saddlebacks, is that right?
0:07:42 > 0:07:45Yup, they're saddlebacks, they're nine weeks old
0:07:45 > 0:07:48and they're from Aldingbourne Trust, up the road.
0:07:49 > 0:07:52- They do like a little bit of a scratch.- Come on, my poppet.
0:07:54 > 0:07:59- There.- Is that nice? - Oh, look, come on, tummy tickle.
0:07:59 > 0:08:03I've always been wondering what my vocation in life is. Obviously...
0:08:03 > 0:08:05You're a pig whisperer.
0:08:06 > 0:08:08Are you going to open your eyes?
0:08:08 > 0:08:09ROSEMARY CHUCKLES
0:08:15 > 0:08:19What I enjoy most about meeting other people who love gardening is
0:08:19 > 0:08:21to share tips and recipes.
0:08:22 > 0:08:26So, Sonia and Monica, you've got some wonderful chard here.
0:08:26 > 0:08:29- What do you use it for? - We use this...- Yes?
0:08:29 > 0:08:33..basically as the lasagne pasta rather than the layers.
0:08:33 > 0:08:35That is ingenious.
0:08:35 > 0:08:39So you layer up the meat sauce, the bechamel sauce,
0:08:39 > 0:08:41and then instead of pasta, the stalk of the chard?
0:08:41 > 0:08:42Yes.
0:08:44 > 0:08:49I can't wait to try Monica's chard lasagne but first,
0:08:49 > 0:08:51one of my most treasured recipes
0:08:51 > 0:08:53to make with your freshly dug new potatoes.
0:08:55 > 0:08:58This really is one of my great family recipes.
0:08:58 > 0:09:02My mother thought it was good, so it must be good.
0:09:06 > 0:09:10I think I invented it, I suppose, 15 or 20 years ago
0:09:10 > 0:09:13and I've loved it ever since and it's the one recipe
0:09:13 > 0:09:15that my mother said,
0:09:15 > 0:09:18"This is really so good," she then went home and made it.
0:09:18 > 0:09:21And I said, "Did you have all the ingredients, Mum?"
0:09:21 > 0:09:24And she said, "Well, I didn't have that fancy ginger that you have."
0:09:24 > 0:09:26She said, "I used some of my dried ginger that
0:09:26 > 0:09:30"I use for making ginger biscuits, and it was very good."
0:09:30 > 0:09:35We still didn't convert her ever to use real, proper, fresh ginger.
0:09:35 > 0:09:38Right, I'm going to start off by making the marinade
0:09:38 > 0:09:42and I'm going to marinade this overnight, ideally.
0:09:42 > 0:09:47So, first of all, I'm going to put the orange juice in the bag.
0:09:48 > 0:09:51Then add four tablespoons of soy sauce...
0:09:52 > 0:09:57..about an inch of grated ginger, three cloves of garlic...
0:09:57 > 0:10:01a teaspoon each of chopped thyme and sage.
0:10:01 > 0:10:03All that remains is a little
0:10:03 > 0:10:05bit of pepper and salt in there...
0:10:05 > 0:10:08and two tablespoons of sunflower oil.
0:10:08 > 0:10:13So that's the marinade done. Now to the chicken.
0:10:14 > 0:10:17What I'm going to do is spatchcocking -
0:10:17 > 0:10:20that means that you sort of flatten them out
0:10:20 > 0:10:24and you can get a lovely crisp outside to it,
0:10:24 > 0:10:29so turn it over and get a pair of sharp scissors
0:10:29 > 0:10:33and then just cut either side of the backbone,
0:10:33 > 0:10:35cut that down,
0:10:35 > 0:10:37and it's not a difficult job
0:10:37 > 0:10:40and you can always use the actual bone for stock.
0:10:41 > 0:10:43And then go the other side of it.
0:10:45 > 0:10:49I chose to use poussin. I think they are delicious young birds
0:10:49 > 0:10:52and they take on great flavour from this sauce.
0:10:54 > 0:10:56Then I'm going to spatchcock the chicken.
0:10:58 > 0:10:59So, with the back of your hand,
0:10:59 > 0:11:03just press that down and then take the wings
0:11:03 > 0:11:04and tuck them underneath,
0:11:04 > 0:11:07and you have your chicken already spatchcocked.
0:11:07 > 0:11:09It didn't take a moment.
0:11:09 > 0:11:13So, put the poussin into the marinade, and the good thing
0:11:13 > 0:11:16of doing it in a bag is, you don't have a bowl to wash up
0:11:16 > 0:11:19and you don't get messy hands,
0:11:19 > 0:11:22and also, putting it in the marinade like that means that
0:11:22 > 0:11:25you don't have to keep turning it.
0:11:25 > 0:11:28And there it is, getting that wonderful flavour.
0:11:30 > 0:11:31There we are.
0:11:33 > 0:11:37Now leave this to marinade, ideally for 24 hours.
0:11:41 > 0:11:42There's one.
0:11:42 > 0:11:46The smell is wonderful, it smells of herbs,
0:11:46 > 0:11:48garlic definitely.
0:11:49 > 0:11:53My secret to get a nice shine on the top of the chicken
0:11:53 > 0:11:55is to drizzle over some runny honey.
0:11:55 > 0:12:00That just helps it to get a nice colour on top.
0:12:00 > 0:12:03A little dab over the legs as well.
0:12:05 > 0:12:09So, into the oven at about 180 degrees fan,
0:12:09 > 0:12:11just until it's got a nice colour.
0:12:13 > 0:12:15So that's had 20 minutes.
0:12:18 > 0:12:21There it is. Doesn't that look good?
0:12:23 > 0:12:28To make a nice rich sauce, add one rounded tablespoon of cornflour to
0:12:28 > 0:12:32a small quantity of the marinade and pour it over the top of the chicken.
0:12:34 > 0:12:36Then the rest goes in here.
0:12:38 > 0:12:41Pop it back in the oven for 15 minutes.
0:12:51 > 0:12:55There it is bubbling away. That smells good.
0:12:57 > 0:12:59So we've got all the gravy in there,
0:12:59 > 0:13:02which will go beautifully with my new potatoes.
0:13:06 > 0:13:10Now you can see that is very, very succulent,
0:13:10 > 0:13:14no sign of any pinkness, beautifully cooked through.
0:13:17 > 0:13:19This gravy is to die for.
0:13:19 > 0:13:22I could just have it has soup. Mmm!
0:13:23 > 0:13:25I have left plenty!
0:13:26 > 0:13:30So, there you have it, that sauce and the poussin
0:13:30 > 0:13:32goes so well with new potatoes.
0:13:32 > 0:13:36When you squash the new potatoes down into the sauce - heaven.
0:13:43 > 0:13:46I love the new season's crop,
0:13:46 > 0:13:50but come autumn there's always a glut of fruit and vegetables.
0:13:50 > 0:13:55One of my favourite ways to preserve them is to make a delicious chutney.
0:14:00 > 0:14:03So, I've got a lot of tomatoes here,
0:14:03 > 0:14:05and you know when they get a bit overripe?
0:14:05 > 0:14:07Perfect for chutney.
0:14:07 > 0:14:12First, blanch, skin and chop 900g of tomatoes.
0:14:12 > 0:14:16Put that in the pan first, because that adds the moisture.
0:14:16 > 0:14:20Then I'm adding three peppers, three medium onions
0:14:20 > 0:14:25a courgette, an aubergine and four cloves of garlic.
0:14:25 > 0:14:27But you can add any vegetable you like,
0:14:27 > 0:14:33as long as its weight comes up to around two-and-a-half kilos.
0:14:33 > 0:14:35Now to the ginger.
0:14:35 > 0:14:38When I was making chutney in my younger days,
0:14:38 > 0:14:41there was not such a thing as fresh ginger.
0:14:41 > 0:14:44There was ginger, you bought it from the greengrocer,
0:14:44 > 0:14:49but it was all shrivelled and dried.
0:14:49 > 0:14:52But how much nicer now we have fresh ginger.
0:14:52 > 0:14:56I use it a lot in recipes and I love it.
0:14:56 > 0:14:58Right, if we scrape it down.
0:14:58 > 0:15:00That's it.
0:15:00 > 0:15:02Looking around, what else have I got to add?
0:15:02 > 0:15:04It's the chilli.
0:15:04 > 0:15:07Now, you make it as hot as you want to.
0:15:07 > 0:15:10I'm adding one fair-sized chilli.
0:15:13 > 0:15:15All the veggies are in there
0:15:15 > 0:15:18and I'm just starting it on a low heat.
0:15:18 > 0:15:22You'll need to leave this simmering for about an hour.
0:15:22 > 0:15:24Just give it an occasional stir.
0:15:34 > 0:15:36This should be ready.
0:15:36 > 0:15:39Gosh, look at that - wonderful colours coming through.
0:15:39 > 0:15:42It's beginning to look like chutney.
0:15:42 > 0:15:47Now it's time to add the spices and seasonings that make it special.
0:15:47 > 0:15:51One tablespoon of paprika, a tablespoon of salt
0:15:51 > 0:15:53and then some pepper,
0:15:53 > 0:15:55just to your liking,
0:15:55 > 0:15:58and then I'm going to do some crushed mustard seed.
0:16:00 > 0:16:02It will make it really piquant.
0:16:04 > 0:16:05So, in that goes.
0:16:06 > 0:16:10Then add 300ml of distilled malt vinegar
0:16:10 > 0:16:13and 350g of granulated sugar.
0:16:15 > 0:16:19Right, all the ingredients are in there, give it a good stir.
0:16:19 > 0:16:22Now, that smells a bit like a pickle factory.
0:16:22 > 0:16:24I love it because it reminds me
0:16:24 > 0:16:27that I'm going to get a wonderful chutney in the end.
0:16:29 > 0:16:32Once the sugar has dissolved, turn up the heat
0:16:32 > 0:16:34and bring it to the boil.
0:16:37 > 0:16:39While it's reducing,
0:16:39 > 0:16:42take care it doesn't catch on the bottom of the pan.
0:16:46 > 0:16:49Right, it's got to the right consistency.
0:16:49 > 0:16:52There is no runny liquid in the bottom.
0:16:52 > 0:16:55So, I'm going to turn the heat off.
0:16:55 > 0:16:56That looks really good.
0:16:56 > 0:17:00You see? That is chutney consistency.
0:17:01 > 0:17:05So, here I've got a selection of sterilised jars.
0:17:05 > 0:17:08Just dollop that in.
0:17:09 > 0:17:10That's it.
0:17:12 > 0:17:15Push the chutney down.
0:17:15 > 0:17:18Make sure you don't have any air bubbles in it.
0:17:21 > 0:17:23Chutney will keep two years,
0:17:23 > 0:17:25providing you've got a good seal on the top,
0:17:25 > 0:17:28and once open, keep it in the fridge.
0:17:28 > 0:17:31I put it in the fridge because then it's always to hand
0:17:31 > 0:17:33and we eat a lot of chutney.
0:17:38 > 0:17:42One of the special things about the Tangmere allotment
0:17:42 > 0:17:45is that it's not only about growing.
0:17:45 > 0:17:48What I like is that you have cooking sessions here.
0:17:48 > 0:17:53You know, you make pizzas, you've got a sort of cooker over there.
0:17:53 > 0:17:57Sort of a cooker? How rude is that? It's not a range cooker,
0:17:57 > 0:18:00it's a washing machine drum from the local tip,
0:18:00 > 0:18:02and we build a fire in the middle,
0:18:02 > 0:18:05we've got a great big pan and off we go.
0:18:06 > 0:18:08So, in it goes.
0:18:09 > 0:18:12I'm helping the children to make their own pizza,
0:18:12 > 0:18:16with a very simple dough of flour, oil,
0:18:16 > 0:18:18water and yeast.
0:18:18 > 0:18:23I find that if I put my whole hand in the flour like that,
0:18:23 > 0:18:25OK, it's less likely to stick.
0:18:25 > 0:18:27So, you have a bit of flour on there, look.
0:18:27 > 0:18:29LAUGHTER
0:18:29 > 0:18:31OK, now rub your hands together.
0:18:31 > 0:18:32That's it.
0:18:35 > 0:18:37Aidan, what are you going to put on top of yours?
0:18:37 > 0:18:39I'm going to slice tomatoes,
0:18:39 > 0:18:41some cheese.
0:18:41 > 0:18:44What would you like to put on? You can't put sweets on top.
0:18:44 > 0:18:47- Come on, what are you going to put on top?- Um, beans?
0:18:47 > 0:18:48Beans? What a good idea.
0:18:48 > 0:18:51So, we're going to have an exciting pizza
0:18:51 > 0:18:53and all you've got to do now is to roll it out
0:18:53 > 0:18:55so that it's nice and flat
0:18:55 > 0:18:58and you've got a lot of people to feed here, so you'd better get going.
0:18:58 > 0:19:01And it's not just pizza on the menu.
0:19:01 > 0:19:04There's also the chard lasagne.
0:19:04 > 0:19:08Now, there's all these vegetables gleaned from around me.
0:19:08 > 0:19:11We've got butternut squash, I can see some swede,
0:19:11 > 0:19:15- the leaf of the chard, is that right, is in there?- Yes, it is.
0:19:15 > 0:19:19And there's courgette, tomatoes and are you putting sauce on there?
0:19:19 > 0:19:22Yes, this is just Greek yoghurt and eggs.
0:19:22 > 0:19:24- Ooh.- With some seasoning.
0:19:24 > 0:19:27So, we're just going to put that on the top there.
0:19:28 > 0:19:29Do we put cheese on that as well?
0:19:29 > 0:19:32Yes, we can do. We've got some grated cheese.
0:19:33 > 0:19:35That's a good covering.
0:19:35 > 0:19:38- And then into the oven until... - Until it's set.
0:19:38 > 0:19:41Set and a gorgeous golden-brown.
0:19:41 > 0:19:42I can't wait for that.
0:19:42 > 0:19:44SHE LAUGHS
0:19:44 > 0:19:49It is so satisfying to turn your vegetables into something delicious.
0:19:49 > 0:19:52Oh, look at that.
0:19:52 > 0:19:56And my next recipe is a wonderful way to make the most of them.
0:20:01 > 0:20:04The popular lamb shanks are the rather large ones
0:20:04 > 0:20:08that come from the hind leg of a lamb.
0:20:08 > 0:20:10And they're very big.
0:20:10 > 0:20:12These are the foreshanks.
0:20:12 > 0:20:14That's from the front leg of the animal,
0:20:14 > 0:20:18and I think these are a much better size for one portion.
0:20:18 > 0:20:24And if you cook them long and slow, they taste absolutely delicious.
0:20:24 > 0:20:28First, brown the shanks in some really hot oil.
0:20:32 > 0:20:35The reason for browning them is, it seals the outside.
0:20:35 > 0:20:38Also, it gets a lovely, brown crust on them
0:20:38 > 0:20:41and that helps to give colour to the casserole at the end,
0:20:41 > 0:20:43as well as flavour.
0:20:46 > 0:20:51Now add two large sliced onions and two cloves of garlic.
0:20:52 > 0:20:54Give that a good stir round.
0:20:57 > 0:21:01Once these have softened, add 400ml of beef stock.
0:21:02 > 0:21:05So, bring that to the boil.
0:21:05 > 0:21:09To thicken the gravy, take a rounded tablespoonful of flour
0:21:09 > 0:21:12and add 300ml of red wine.
0:21:12 > 0:21:14You always read in recipes -
0:21:14 > 0:21:17use the dregs of the wine, or the wine that's left.
0:21:17 > 0:21:19There's never any wine left in our house,
0:21:19 > 0:21:21so, I will take it from a new bottle,
0:21:21 > 0:21:23but I shall have a little tipple later,
0:21:23 > 0:21:24just to use it up.
0:21:27 > 0:21:30And just mix that to a paste.
0:21:30 > 0:21:33And because it's cold it won't go in lumpy.
0:21:35 > 0:21:39I'll pour that in, stirring all the time
0:21:39 > 0:21:42and that will just thicken it up a little.
0:21:44 > 0:21:46To give the gravy extra depth,
0:21:46 > 0:21:49I like to add a teaspoon of chopped rosemary
0:21:49 > 0:21:51and a tablespoon of redcurrant jelly.
0:21:57 > 0:22:00It looks pretty delicious there.
0:22:00 > 0:22:02And I'm just going to let it cook slowly now
0:22:02 > 0:22:05at 140 fan for about two hours,
0:22:05 > 0:22:07just until it's tender.
0:22:10 > 0:22:13When you grow your own vegetables, they're very precious,
0:22:13 > 0:22:16but sometimes when you put vegetables into a casserole
0:22:16 > 0:22:18they're cooked for far too long,
0:22:18 > 0:22:21they lose their flavour and they're mushy.
0:22:24 > 0:22:28I like to boil them for about eight to ten minutes
0:22:28 > 0:22:32in salted water so they're just tender
0:22:32 > 0:22:36and then half of them I just toss into butter.
0:22:36 > 0:22:38Ooh!
0:22:38 > 0:22:41You've got to be strong to carry this lot.
0:22:41 > 0:22:44Oh, look at that.
0:22:44 > 0:22:47It's a really good rich-brown colour.
0:22:48 > 0:22:53Now add the rest of the vegetables to the casserole,
0:22:53 > 0:22:54so everybody will have
0:22:54 > 0:22:57some vegetables that are actually in the casserole
0:22:57 > 0:23:02and some that are lovely and fresh-looking and colourful.
0:23:04 > 0:23:06And then a little of the sauce
0:23:06 > 0:23:08over the top.
0:23:13 > 0:23:17So, isn't that something really, really special?
0:23:17 > 0:23:21Now, I can't resist having a taste.
0:23:21 > 0:23:24It's coming away like a dream, look at that.
0:23:25 > 0:23:27Don't you wish you were me?
0:23:31 > 0:23:34Do you know what? That's a cracking recipe.
0:23:42 > 0:23:46Ever since I was a child, I've loved picking berries.
0:23:47 > 0:23:49And there's no end
0:23:49 > 0:23:51to the delicious things you can make with them.
0:23:54 > 0:23:57Lucy's strawberry slices.
0:23:59 > 0:24:01Why LUCY'S strawberry slices?
0:24:01 > 0:24:05Because Lucy's been with me now for 24 years.
0:24:05 > 0:24:07Together, we develop all the recipes.
0:24:09 > 0:24:11And this is one of her great favourites.
0:24:11 > 0:24:15They are dead easy to make, all in one method
0:24:15 > 0:24:17and so delicious to eat.
0:24:19 > 0:24:21To make the sponge, take four eggs,
0:24:21 > 0:24:25225g of baking spread,
0:24:25 > 0:24:28then add 225g of sugar,
0:24:28 > 0:24:32300g of self-raising flour
0:24:32 > 0:24:35and two little teaspoons of baking powder.
0:24:35 > 0:24:38Let's put the lid on, because I'm bound to knock it over.
0:24:38 > 0:24:39That's it.
0:24:39 > 0:24:43Then add one teaspoon of vanilla extract
0:24:43 > 0:24:45and four tablespoons of milk.
0:24:49 > 0:24:52Then move it round gently.
0:25:05 > 0:25:09Now, that looks lovely and creamy, beautifully smooth.
0:25:12 > 0:25:18Turn it all into a 23 by 30 greased and lined traybake tin.
0:25:19 > 0:25:24Then just level that and push it right into the corners.
0:25:25 > 0:25:27It does seem very strange
0:25:27 > 0:25:31not to have little people around dying to lick the bowl. I miss it.
0:25:31 > 0:25:34But I do cook with my grandchildren
0:25:34 > 0:25:39and they always want to get to the stage of licking the bowl.
0:25:39 > 0:25:43So, that goes into the oven now at 160 fan
0:25:43 > 0:25:45and it will take about 35 minutes.
0:25:50 > 0:25:53You'll know when it's ready when it's pale-golden-brown
0:25:53 > 0:25:56and springy to the touch.
0:25:56 > 0:26:01Now just trim the edges and cut it into 27 pieces.
0:26:01 > 0:26:05Now, you must think that's an odd number, but three nines are 27.
0:26:05 > 0:26:10So, if I do three strips and then cut each one into nine.
0:26:12 > 0:26:14There we are, 27...
0:26:14 > 0:26:16little soldiers there.
0:26:16 > 0:26:18Now to the filling.
0:26:18 > 0:26:21Mix two tablespoons of strawberry jam
0:26:21 > 0:26:24with 300g of halved strawberries,
0:26:24 > 0:26:26and add a squeeze of lemon juice.
0:26:26 > 0:26:32The strawberry jam just gives them a wonderful shine and a gloss.
0:26:32 > 0:26:35Add 200ml of creme fraiche
0:26:35 > 0:26:38to 300ml of whipped cream.
0:26:38 > 0:26:41Right, now to the filling of them.
0:26:42 > 0:26:45Then on go the strawberries...
0:26:47 > 0:26:52A gentle squeeze and they look, I think, most inviting.
0:26:54 > 0:26:59A different way of having strawberries and cream.
0:26:59 > 0:27:00You're wondering what this one...
0:27:00 > 0:27:02Did I forget to put it on the plate?
0:27:08 > 0:27:10That is blissful.
0:27:10 > 0:27:14It really is. In fact, I can't wait for the next slice.
0:27:26 > 0:27:29- Push it right to the back.- Yes.
0:27:31 > 0:27:33That's it.
0:27:33 > 0:27:35- There we are.- Yay.
0:27:38 > 0:27:42This is what it's all about, a day on the allotment,
0:27:42 > 0:27:44producing wonderful food
0:27:44 > 0:27:47and the reward, right at the end of the day,
0:27:47 > 0:27:49is a great gathering like this.
0:27:49 > 0:27:54Tables being laid, all the food has come off the land.
0:27:54 > 0:27:55So, I'm going to join them
0:27:55 > 0:27:59and I'm hoping there's a very nice glass of cold white wine as well.
0:28:01 > 0:28:04Here's to Tangmere Community Garden,
0:28:04 > 0:28:07every success in 2015.
0:28:07 > 0:28:08Thank you. Cheers.
0:28:13 > 0:28:15LAUGHTER
0:28:15 > 0:28:16Next time...
0:28:16 > 0:28:19Who's got room for my favourite pudding?
0:28:20 > 0:28:22LAUGHTER
0:28:22 > 0:28:26..it's my favourite recipes, inspired by my family.