0:00:03 > 0:00:05I'm Mary Berry, and in this series
0:00:05 > 0:00:08I'll be sharing some of my best, foolproof secrets with you.
0:00:10 > 0:00:14I think it's really important to have a selection of trusted recipes
0:00:14 > 0:00:17that you know will never let you down.
0:00:18 > 0:00:21No matter what the occasion, I'll show you how to make it simple.
0:00:24 > 0:00:26From my delicious ideas for lazy days...
0:00:26 > 0:00:29- Here you are, darling, a treat for you.- Thank you.
0:00:29 > 0:00:31I could get quite used to this.
0:00:31 > 0:00:34..to easy recipes when time is tight.
0:00:35 > 0:00:38And scrumptious goodies to thrill the family.
0:00:38 > 0:00:41Oh, thank you very much, a spoon!
0:00:41 > 0:00:42Tonight:
0:00:42 > 0:00:45It's foolproof recipes for those days
0:00:45 > 0:00:48when you want something that's just a little bit special.
0:00:48 > 0:00:50It's a real treat.
0:00:50 > 0:00:51Mmm!
0:00:59 > 0:01:04For me, special days are all about having good friends round
0:01:04 > 0:01:08and giving them something that I know they're going to enjoy.
0:01:08 > 0:01:13It's time to push the boat out with the very best ingredients
0:01:13 > 0:01:16for dishes that feel truly sumptuous.
0:01:16 > 0:01:19But it really must be something that I can prepare ahead,
0:01:19 > 0:01:21so that I can spend time with them.
0:01:22 > 0:01:25A seafood treat that's the height of decadence.
0:01:27 > 0:01:30A gorgeous vegetable dish that's bound to impress.
0:01:31 > 0:01:36A regal classic that will satisfy the heartiest appetite.
0:01:36 > 0:01:39And a stunning pud that will finish things off with great style.
0:01:41 > 0:01:44But let's begin with a dinner party favourite.
0:01:49 > 0:01:53Salmon is the perfect fish to serve for a special occasion.
0:01:53 > 0:01:56I've got them from the centre cut,
0:01:56 > 0:01:59and I have taken the skin off those.
0:01:59 > 0:02:02So, onto the topping.
0:02:02 > 0:02:04Finely chop a handful of chives
0:02:04 > 0:02:07and add to a packet of soft cream cheese.
0:02:07 > 0:02:12If you pick up low-fat cream cheese, it'll just run off the salmon,
0:02:12 > 0:02:14it won't have the favour, and it won't have the texture.
0:02:14 > 0:02:16So full-fat.
0:02:16 > 0:02:19To pack in more flavour, add some grated Parmesan
0:02:19 > 0:02:21and a clove of crushed garlic.
0:02:24 > 0:02:26That looks just about right.
0:02:26 > 0:02:29Smells beautifully of chives.
0:02:29 > 0:02:31Now, we want some black pepper in there.
0:02:32 > 0:02:34And some salt.
0:02:37 > 0:02:41So we now have the topping ready for the salmon.
0:02:43 > 0:02:45So dollop it on.
0:02:49 > 0:02:57The idea is to cover the fillet from end to end, fairly evenly.
0:02:57 > 0:03:02Liven up the top with a sprinkling of lemon zest and parsley.
0:03:02 > 0:03:04Didn't that brighten it up?
0:03:04 > 0:03:07And of course, it all adds to the flavour as well.
0:03:11 > 0:03:14Finish off with red pepper for a lovely, striking effect.
0:03:15 > 0:03:19For perfectly cooked salmon every time,
0:03:19 > 0:03:23bake at 180 fan for 15 minutes. But keep an eye on it.
0:03:24 > 0:03:29When you see the first little bit of liquid coming out of the fish,
0:03:29 > 0:03:31out, it'll be done.
0:03:31 > 0:03:33While that salmon's cooking, I'm going to do
0:03:33 > 0:03:37a very special accompaniment - spiralised vegetables.
0:03:37 > 0:03:39I'm got a spiraliser here, quite a simple one.
0:03:39 > 0:03:41Looks a bit like an egg timer, doesn't it?
0:03:41 > 0:03:44So, first of all, a courgette.
0:03:44 > 0:03:47Push it down and just turn it round,
0:03:47 > 0:03:49holding the spiraliser firmly.
0:03:49 > 0:03:51So watch, magic.
0:03:57 > 0:04:01Do you know, it's a bit like sharpening a pencil, isn't it?
0:04:03 > 0:04:05A few carrots add a splash of colour.
0:04:09 > 0:04:12Helps to have two weapons to stir it.
0:04:12 > 0:04:14And you just turn it like this.
0:04:17 > 0:04:20And finally, parsley, lemon juice and zest
0:04:20 > 0:04:22to set off the flavour of our fish.
0:04:25 > 0:04:28Lift that up - whee! Just like spaghetti!
0:04:30 > 0:04:33That's a new, healthy way to do veg.
0:04:41 > 0:04:42That looks just about right.
0:04:42 > 0:04:44Can you see, at the very front here,
0:04:44 > 0:04:47there's just a little bit of liquid coming out.
0:04:47 > 0:04:48That's how it should be.
0:04:52 > 0:04:56Now, a little juice over the top.
0:04:56 > 0:04:57So there you have it -
0:04:57 > 0:05:02my beautiful salmon with a nice herb and pepper topping.
0:05:03 > 0:05:07I think that's just perfect for a special occasion.
0:05:15 > 0:05:19Sometimes, special days require a bit of decadence.
0:05:19 > 0:05:22And, for me, there's nothing more indulgent than lobster.
0:05:23 > 0:05:27I've travelled to Ventnor on the Isle of Wight to meet Ed Blake,
0:05:27 > 0:05:31whose family have been making a living off the shores since the 1830s.
0:05:34 > 0:05:37- Hello, all right? - Hello, Ed?- Yes, it is.
0:05:37 > 0:05:40- You're taking me lobster catching? - I am, yeah.- And what a day!
0:05:40 > 0:05:44- It is beautiful, isn't it? - How marvellous.- Absolutely beautiful.
0:05:44 > 0:05:48- Come aboard.- Can I just take your hand?- Yep, I'll come this way.
0:05:48 > 0:05:49Other leg in.
0:05:53 > 0:05:55This is a first for me.
0:05:55 > 0:05:57Unfortunately, not for me.
0:06:00 > 0:06:04Around 400 lobster pots lie at the bottom of these waters,
0:06:04 > 0:06:07- strung together in rows. - Buoy, just ahead.
0:06:08 > 0:06:12Every 24 hours, the fishermen head out to check each one,
0:06:12 > 0:06:14hoping their bait has done the trick.
0:06:17 > 0:06:20Here we go, the first pot's on its way.
0:06:21 > 0:06:24Local laws keep the lobster population in check.
0:06:26 > 0:06:29- Here we go, first lobster of the day.- All right.
0:06:29 > 0:06:32This gauge in. See, from behind the eye sockets to the
0:06:32 > 0:06:34back of the head, this one is undersized.
0:06:34 > 0:06:35It has to be past that?
0:06:35 > 0:06:37Yes, the back of the head has to be up to there.
0:06:37 > 0:06:40- So that goes back? - He goes back.- It's your lucky day!
0:06:43 > 0:06:47Why is Ventnor a good place to find lobsters?
0:06:47 > 0:06:51Off of here, off of Ventnor, we've got the point of the Isle of Wight.
0:06:51 > 0:06:54And there's the headland of Cherbourg, which causes
0:06:54 > 0:06:58a pinching in of the land, which accelerates the tide through it.
0:06:58 > 0:07:02This means the lobsters have to, A, be strong to fight against
0:07:02 > 0:07:06these strong currents, and also have a very good feed supply.
0:07:06 > 0:07:08Because the more tide there is, the more nutrients
0:07:08 > 0:07:09there is in the water being carried.
0:07:09 > 0:07:12So they don't have to move far to get a lot of feed.
0:07:17 > 0:07:20- Why, you've got two in here! - Two in this one.- That was lucky.
0:07:20 > 0:07:22Here we have a buried one.
0:07:22 > 0:07:25- You can see the eggs under her tail there.- Oh, gosh.
0:07:25 > 0:07:28- Are they always black? - They're always black.
0:07:28 > 0:07:31On a big lobster, they can have up to a quarter of a million of them.
0:07:31 > 0:07:33And that you must definitely put back?
0:07:33 > 0:07:34Must definitely put back.
0:07:34 > 0:07:37That's our future, that's our stock for the next generation.
0:07:40 > 0:07:42So, you must come out in all weathers.
0:07:42 > 0:07:45Yes, in fact, the best fishing is when it's really rough.
0:07:45 > 0:07:47That gets the nutrients stirred up.
0:07:47 > 0:07:49So we're actually praying for wind half the time.
0:07:49 > 0:07:53- We haven't had a big lobster yet, so let's look.- Let's have a look.
0:07:53 > 0:07:56Look at that, you just called it. Lovely big lobster.
0:07:56 > 0:07:57That's a whopper!
0:07:57 > 0:08:01So from the back of the eyes, to there, she's definitely in size.
0:08:01 > 0:08:04She hasn't got any eggs, so we're good to keep her.
0:08:04 > 0:08:06Good, solid weight of a lobster.
0:08:06 > 0:08:10I mean, it is a real beauty, this lovely, shiny black.
0:08:10 > 0:08:14- And the rich blues in the tail, look at them.- Absolutely lovely.
0:08:14 > 0:08:18And, of course, when that is cooked, it goes bright red.
0:08:18 > 0:08:21This is a real delicacy. It is the king of the sea, really.
0:08:21 > 0:08:23It is, there's nothing better.
0:08:26 > 0:08:27With our pots checked,
0:08:27 > 0:08:31it's time to head back to shore to sample today's catch.
0:08:34 > 0:08:38And here in Ventnor, they have a very unique way of serving it.
0:08:42 > 0:08:43Here we go.
0:08:47 > 0:08:50This is the lobster we caught this morning.
0:08:50 > 0:08:51There you go.
0:08:51 > 0:08:53Gosh, that's very decadent.
0:08:53 > 0:08:56Chips and lobster.
0:08:56 > 0:08:57It's a real treat.
0:09:00 > 0:09:01You know what?
0:09:01 > 0:09:04That was the real taste of the sea.
0:09:04 > 0:09:07It is absolutely scrumptious,
0:09:07 > 0:09:09and I'm in for my next bite.
0:09:09 > 0:09:11Blow the chips!
0:09:11 > 0:09:12I might join you.
0:09:12 > 0:09:15You've been waiting for that, haven't you?
0:09:16 > 0:09:19- Can't beat it, can you? - You can't beat it.
0:09:19 > 0:09:23Well, lobster and chips was a new one on me.
0:09:23 > 0:09:26But, if you're preparing a special dinner for friends,
0:09:26 > 0:09:28this next recipe might just fit the bill.
0:09:34 > 0:09:37Right, first of all, let me make the aioli.
0:09:38 > 0:09:41Count out six tablespoons of full-fat mayonnaise.
0:09:41 > 0:09:43No need to make your own.
0:09:44 > 0:09:47Then I'm going to add some creme fraiche.
0:09:48 > 0:09:52Again, full fat, just four tablespoons.
0:09:52 > 0:09:55One tablespoon of lemon juice.
0:09:56 > 0:09:59Tarragon works beautifully with fish.
0:09:59 > 0:10:03I'm adding three sprigs, which you could use dill if you prefer.
0:10:03 > 0:10:07The smell coming up from this is absolutely lovely.
0:10:09 > 0:10:12Then we'll need a little pepper and salt.
0:10:13 > 0:10:19Now, aioli is French mayonnaise with garlic. A lot of garlic.
0:10:19 > 0:10:23I've just put one clove of garlic, because I find when you press it,
0:10:23 > 0:10:26all that juice comes out, and I think that's plenty.
0:10:26 > 0:10:29Don't be tempted to chop it, because you'll get big pieces
0:10:29 > 0:10:33in your teeth, and you'll know it for a couple of days.
0:10:35 > 0:10:40Right, the next thing is to cook the lobster tails. Here they are.
0:10:40 > 0:10:43They take no time to cook, about five minutes.
0:10:43 > 0:10:45All I need is boiling, salted water.
0:10:48 > 0:10:50That's it.
0:10:50 > 0:10:52I want a delicate vegetable alongside,
0:10:52 > 0:10:55so tender asparagus is perfect.
0:10:56 > 0:11:01They snap just where the tenderness finishes. Just watch.
0:11:01 > 0:11:03Like that.
0:11:03 > 0:11:04There we are.
0:11:06 > 0:11:08The lobster has had its five minutes.
0:11:10 > 0:11:15Look at that gorgeous, bright pink. Lovely.
0:11:16 > 0:11:20Now, that's too hot for me to handle, so just leave it.
0:11:20 > 0:11:21Don't go and run it under cold water,
0:11:21 > 0:11:24that'll take some of the lovely, salty flavour away.
0:11:24 > 0:11:27So just leave that naturally to get cold.
0:11:27 > 0:11:30Get on and do another job. Have you made the beds yet?
0:11:33 > 0:11:38Now, don't panic about removing the tail. This method is foolproof.
0:11:39 > 0:11:41Don't try and do it cutting the back.
0:11:41 > 0:11:46Turn it right over to the softer side, hold the tail,
0:11:46 > 0:11:48and put the point of the knife in there,
0:11:48 > 0:11:50right in the middle, and cut down.
0:11:54 > 0:11:55There we are.
0:11:58 > 0:12:01Then we do it from the other end.
0:12:01 > 0:12:03Just to where I started before.
0:12:03 > 0:12:07Push that down. Once you've got it in like that, then just go...
0:12:08 > 0:12:09How about that?
0:12:09 > 0:12:13So, once you've done that, it doesn't look so attractive,
0:12:13 > 0:12:16but there's a lovely surprise on the other side of the tail,
0:12:16 > 0:12:19it's a glorious, bright pink.
0:12:19 > 0:12:20Let me show you.
0:12:22 > 0:12:26What I'm doing is gently prising it away from the skin.
0:12:28 > 0:12:29There we are.
0:12:29 > 0:12:32This dish is all about showing off.
0:12:32 > 0:12:35So put the two halves back in the opposite shells.
0:12:35 > 0:12:38They will fit, trust me!
0:12:38 > 0:12:40Take some lamb's lettuce.
0:12:40 > 0:12:43I'm going to sit the lobster tail on it,
0:12:43 > 0:12:47so it looks as though it's sitting on some rather bright seaweed.
0:12:47 > 0:12:49Then, some asparagus.
0:12:51 > 0:12:53All that needs is the aioli.
0:12:53 > 0:12:55So a nice blob of that.
0:12:58 > 0:13:03So there it is - a real treat, pushing the boat out.
0:13:03 > 0:13:06Lobster tails with asparagus
0:13:06 > 0:13:07and tarragon aioli.
0:13:14 > 0:13:16When you're planning a special occasion,
0:13:16 > 0:13:20it's important to plan for all tastes.
0:13:20 > 0:13:25And this next dish is a lovely, rich way of serving vegetables.
0:13:29 > 0:13:34It's colourful, it's tasty, all in one dish, and you can do it ahead.
0:13:34 > 0:13:36Let's get going.
0:13:36 > 0:13:39I'm using courgette, red pepper and aubergine,
0:13:39 > 0:13:42because they roast so well.
0:13:42 > 0:13:47Now, I'm going to add about four tablespoonfuls of oil.
0:13:47 > 0:13:48Give or take.
0:13:50 > 0:13:52You just rub it together,
0:13:52 > 0:13:55and eventually it will all get covered in that olive oil.
0:13:57 > 0:14:00If you just drizzle the oil, you'll miss bits.
0:14:00 > 0:14:02This works every time.
0:14:04 > 0:14:07I think that's well and truly mixed.
0:14:07 > 0:14:11The secret to this dish is to roast the veg first.
0:14:11 > 0:14:14That way all the moisture will be drawn out,
0:14:14 > 0:14:16and the dish won't be soggy.
0:14:16 > 0:14:19Now, I've set the oven at 200 fan.
0:14:19 > 0:14:22And it will take about 25 minutes.
0:14:22 > 0:14:26I'm aiming to get them a nice colour and beautifully tender.
0:14:30 > 0:14:33All posh vegetables need a posh sauce.
0:14:33 > 0:14:37Mine is made with some red onion, two fat cloves of garlic,
0:14:37 > 0:14:41and to make it velvety smooth, I'm using passata.
0:14:41 > 0:14:44Passata is just sieved tomatoes.
0:14:45 > 0:14:50Last few bits - sugar, chopped basil and thyme.
0:14:50 > 0:14:52And leave it to simmer for ten minutes.
0:14:55 > 0:14:57Now to take out our vegetables.
0:14:57 > 0:15:00You'll notice they've really shrunk.
0:15:04 > 0:15:06Now it's time to make the layers.
0:15:15 > 0:15:17That's it, looks colourful already!
0:15:17 > 0:15:19For real richness of flavour,
0:15:19 > 0:15:23a generous layer of grated gruyere cheese.
0:15:23 > 0:15:25So when that cooks, it all melts,
0:15:25 > 0:15:28so you can imagine you have this sort of lovely
0:15:28 > 0:15:30stringiness in the middle.
0:15:30 > 0:15:34Which adds to the flavour, adds to the style of the dish.
0:15:39 > 0:15:42Now that really works out rather well, doesn't it?
0:15:43 > 0:15:44That's it.
0:15:44 > 0:15:47Finally, for a sense of occasion,
0:15:47 > 0:15:50top with generous chunks of tomato wedges.
0:15:51 > 0:15:54Once I've done all this, you look at it and you think,
0:15:54 > 0:15:56"That's all ready for my special party."
0:15:56 > 0:16:00It's all done, all I've got to do is put it in the oven.
0:16:00 > 0:16:04It's a lovely feeling to be able to prepare ahead.
0:16:05 > 0:16:10Cover it with foil to help it cook evenly and steam the tomatoes.
0:16:10 > 0:16:14Then into the oven at 180 fan for around 25 minutes.
0:16:25 > 0:16:27That's just like I wanted it to be.
0:16:27 > 0:16:30It's bubbling, just at the edge here.
0:16:30 > 0:16:33And that cheese will have melted in the middle.
0:16:33 > 0:16:35Delicious on its own,
0:16:35 > 0:16:39or wonderful for a Sunday lunch with a leg of lamb.
0:16:39 > 0:16:40I think that looks most exciting,
0:16:40 > 0:16:43far better than the old-fashioned ratatouille.
0:16:51 > 0:16:56Some of my most special days are those shared with friends.
0:16:57 > 0:16:59I never drink at lunchtime.
0:16:59 > 0:17:01But this is an exception.
0:17:02 > 0:17:07A chance to share stories and remember the good old days.
0:17:07 > 0:17:10The only thing I ever cooked before I married Paddy was lamb chops.
0:17:10 > 0:17:11LAUGHTER
0:17:11 > 0:17:13Did you woo him on lamb chops?
0:17:13 > 0:17:16No, he took me out to dinner all the time.
0:17:17 > 0:17:21I've known Mary, must be 53 or four years now.
0:17:21 > 0:17:27We did a dish in Housewife magazine, with Chinese food.
0:17:27 > 0:17:31Which was fairly new in those days, in the early '60s.
0:17:31 > 0:17:34This is Shirley and, very unlike Shirley,
0:17:34 > 0:17:37you've just got a cup of coffee or tea in your hand.
0:17:40 > 0:17:42Times have certainly changed.
0:17:42 > 0:17:46But here at Rules, things have stayed firmly in the past.
0:17:48 > 0:17:53It has been going since 1798, and is renowned for a dish which has
0:17:53 > 0:17:56remained unchanged for many years -
0:17:56 > 0:17:57beef Wellington.
0:17:59 > 0:18:01The origin of this dish is unclear.
0:18:01 > 0:18:05Some say it was invented in Wellington, New Zealand.
0:18:05 > 0:18:08But I like the rumour that it was created in honour of the first
0:18:08 > 0:18:12Duke of Wellington, Arthur Wellesley.
0:18:12 > 0:18:16It's one of the classic dishes of this country, really, isn't it?
0:18:16 > 0:18:19But, it's a bit of a finicky dish to actually make.
0:18:19 > 0:18:23And a lot of people don't really, perhaps, have the time or
0:18:23 > 0:18:26the expertise or whatever else to stand here and make it.
0:18:27 > 0:18:29There's a few processes involved.
0:18:29 > 0:18:33It's not something you can just come home, bang, in the oven.
0:18:33 > 0:18:36You need to think about it, maybe preplan a wee bit
0:18:36 > 0:18:39and be quite organised.
0:18:39 > 0:18:40Because we've had it on for so long,
0:18:40 > 0:18:43it doesn't actually feature on the menu any more.
0:18:43 > 0:18:45Our guests know they simply have to ask for it,
0:18:45 > 0:18:48and we're delighted to create that for them.
0:18:48 > 0:18:51It is one of those dishes, there's little point in trying to reinvent
0:18:51 > 0:18:54the wheel, it works, it's worked that way for hundreds of years.
0:18:55 > 0:18:56It's a classic, iconic dish.
0:19:00 > 0:19:05When I first made beef Wellington, I suppose in 1966,
0:19:05 > 0:19:07it did seem very complicated.
0:19:07 > 0:19:11You either had a pate de foie all the way around it,
0:19:11 > 0:19:14or you had a sort of mushroom farce.
0:19:14 > 0:19:17And then, to crown it all, you had a pancake.
0:19:17 > 0:19:20So wrap it in the pancake and then wrap it in puff pastry.
0:19:20 > 0:19:22It was a huge palaver.
0:19:24 > 0:19:26I would say I'm slightly nervous about cooking
0:19:26 > 0:19:29beef Wellington for Mary, to be honest.
0:19:29 > 0:19:32If the puff pastry goes soggy, I could be in a lot of trouble here.
0:19:34 > 0:19:38I would never dream of doing it.
0:19:38 > 0:19:40It's not an expensive piece of meat,
0:19:40 > 0:19:43but one doesn't want to ruin it and overcook it,
0:19:43 > 0:19:48because there's nothing worse than an overcooked fillet of beef.
0:19:48 > 0:19:50It's got to be done carefully.
0:19:52 > 0:19:55- ALL GASP - Wow, look at this!
0:19:55 > 0:19:57How beautiful is that?
0:19:58 > 0:20:00This is the moment of truth.
0:20:00 > 0:20:01Fingers crossed.
0:20:07 > 0:20:09It's a very large man-portion.
0:20:09 > 0:20:11- Oh, my God!- It does look perfect.
0:20:11 > 0:20:14That is perfection.
0:20:14 > 0:20:18Oh, the meat is beautifully pink.
0:20:18 > 0:20:21And the crowning glory is the pastry.
0:20:21 > 0:20:25If I tap my finger against it, this is crisp as can be.
0:20:25 > 0:20:28I'm a very relieved man, Mary. Very relieved man.
0:20:31 > 0:20:33What are we waiting for?
0:20:35 > 0:20:37Mmm, it is so delicious!
0:20:37 > 0:20:39This is the most gorgeous flavour.
0:20:39 > 0:20:41And none of us have cooked it.
0:20:41 > 0:20:42What a treat.
0:20:43 > 0:20:47That really was a stunning beef Wellington.
0:20:47 > 0:20:51But if you want to make one at home, my version is far simpler.
0:20:52 > 0:20:55And just perfect for that special dinner party.
0:20:58 > 0:21:02The first thing you need for beef Wellington is wonderful beef fillet.
0:21:02 > 0:21:06Now, I've got one here, and it is the middle cut.
0:21:06 > 0:21:10That's important if you want to get every slice cooked the same degree.
0:21:13 > 0:21:20It is expensive, but providing you cook it well, it'll be a real treat.
0:21:21 > 0:21:25It's essential you take the time to seal the meat first.
0:21:25 > 0:21:26That is sizzling.
0:21:27 > 0:21:30This will give it a much better flavour later on.
0:21:39 > 0:21:42You want to do this fairly evenly,
0:21:42 > 0:21:45you don't want just brown on the top and brown underneath.
0:21:45 > 0:21:46It's got to be all the way round.
0:21:49 > 0:21:53Remember, this is not cooking the beef, this is just browning it.
0:21:56 > 0:22:01Roast at 200 fan for 15 minutes, then let it cool,
0:22:01 > 0:22:03and pop it into the fridge to chill.
0:22:03 > 0:22:08For the topping, I've fried off 350g of mushrooms,
0:22:08 > 0:22:10but make sure you drain the moisture.
0:22:10 > 0:22:13You don't want a soggy pastry.
0:22:13 > 0:22:15And you must let this get cold first,
0:22:15 > 0:22:19otherwise it would cook the egg yolk like scrambled egg.
0:22:19 > 0:22:21So, in goes the egg yolk.
0:22:21 > 0:22:22That helps to bind it.
0:22:24 > 0:22:26To give it a deeper flavour,
0:22:26 > 0:22:30I'm using grated Parmesan, Dijon mustard and fresh tarragon.
0:22:31 > 0:22:34Little pepper and salt.
0:22:34 > 0:22:37And then you just mix that all altogether.
0:22:38 > 0:22:41It becomes quite firm, can you see that?
0:22:41 > 0:22:45So that is my mushroom farce to go on top of the beef.
0:22:47 > 0:22:50All we need now is the pastry casing.
0:22:50 > 0:22:52And I'm cutting a few corners.
0:22:52 > 0:22:56It's pre-bought butter puff pastry.
0:22:56 > 0:23:00Life is too short for me to make puff pastry.
0:23:01 > 0:23:05At last, it's time to finish the beef Wellington.
0:23:05 > 0:23:09For a foolproof result, everything must be stone-cold.
0:23:09 > 0:23:12So pile that on like that.
0:23:14 > 0:23:16I'm having a nervous moment, I'm just wondering
0:23:16 > 0:23:18whether it's going to quite reach.
0:23:18 > 0:23:20So, I'm just going to roll that,
0:23:20 > 0:23:23just a little, tiny bit longer there, just in case.
0:23:23 > 0:23:27Don't want to have to take it off again. That's it.
0:23:27 > 0:23:31I'm going to just brush round the outside with the egg.
0:23:31 > 0:23:33And that'll make it stick.
0:23:33 > 0:23:38Then, I'm going to lift that up in one fell swoop, like that.
0:23:38 > 0:23:40And then...
0:23:40 > 0:23:44I haven't stretched it. If you stretch it, it'll go back and shrink.
0:23:44 > 0:23:47So just press that down like that.
0:23:47 > 0:23:51Glaze that with the egg that I've mixed with milk.
0:23:51 > 0:23:55Why am I doing that? Because I want the strips to stick.
0:23:59 > 0:24:02A touch more egg wash will give a glistening finish.
0:24:05 > 0:24:07Bake at 200 fan for 30-35 minutes.
0:24:12 > 0:24:15Until the pastry is golden brown and crisp.
0:24:22 > 0:24:24Doesn't that look amazing?
0:24:25 > 0:24:28There'll be a lot of oohs and ahs at the table when that arrives.
0:24:31 > 0:24:33We just pull that away like that,
0:24:33 > 0:24:36and you can see, that's a lovely, pink colour.
0:24:43 > 0:24:44A side of greens,
0:24:44 > 0:24:47and a luxurious tarragon and mushroom sauce
0:24:47 > 0:24:50are a perfect marriage.
0:24:50 > 0:24:52I think I'll get that in on one go.
0:24:56 > 0:25:02Dare I say it, I think that would be my most favourite meat dish
0:25:02 > 0:25:05to serve for that very special occasion.
0:25:07 > 0:25:10It's always good to end a special meal with a bit of a sparkle.
0:25:11 > 0:25:14And this pud is beautifully simple.
0:25:17 > 0:25:19Panna cotta simply means "cooked cream".
0:25:19 > 0:25:21And it comes from Italy.
0:25:21 > 0:25:24If you're in Italy, it's there on every menu.
0:25:24 > 0:25:27So that's 900ml of cream.
0:25:27 > 0:25:31And then we need to add the sugar, 75g. In that goes.
0:25:31 > 0:25:35I'm going to heat it simply enough to be really, really hot
0:25:35 > 0:25:37and dissolve that sugar.
0:25:39 > 0:25:45For that hint of latte, add equal parts of instant coffee and water.
0:25:45 > 0:25:49You could, if you wish, use one shot of espresso coffee
0:25:49 > 0:25:52if you prefer. But this, I find, gives a really good flavour.
0:25:56 > 0:26:00Now, to make the whole thing set, I need gelatine.
0:26:00 > 0:26:05Soften 13g in water and add to the latte mixture.
0:26:07 > 0:26:10Don't expect it to be like a thick sauce or anything.
0:26:10 > 0:26:13You won't notice any difference in the consistency.
0:26:13 > 0:26:16Except that there's no floppy gelatine in there.
0:26:16 > 0:26:18That's absolutely ready to go.
0:26:18 > 0:26:19That was easy, wasn't it?
0:26:24 > 0:26:27Then into the fridge for at least three hours to set.
0:26:30 > 0:26:33Right, the next move is the brittle.
0:26:33 > 0:26:38It's essential when you're making caramel to dissolve the sugar first.
0:26:38 > 0:26:44To be foolproof, don't use a nonstick pan, as the sugar will crystallise.
0:26:44 > 0:26:48And now, I can take the spoon out, never stir it again.
0:26:48 > 0:26:49Turn up the heat,
0:26:49 > 0:26:55and the moment that it turns to a pale straw colour,
0:26:55 > 0:26:56off with the heat.
0:27:04 > 0:27:06I think that's almost the colour I want.
0:27:06 > 0:27:09So I'm going to turn the heat off.
0:27:09 > 0:27:10In goes the nuts.
0:27:10 > 0:27:12Move it round.
0:27:14 > 0:27:15And then pour that.
0:27:20 > 0:27:23I'm going to let that get stone-cold, then I'll bang it,
0:27:23 > 0:27:28and it'll all crush, and have a beautiful flavour.
0:27:28 > 0:27:31Each little piece of nut will be covered in caramel,
0:27:31 > 0:27:33and it'll look like a little jewel.
0:27:34 > 0:27:37There they are, lined up like soldiers.
0:27:37 > 0:27:41It helps to get them out if you just dip them in hot water for a moment.
0:27:41 > 0:27:45A secret of getting it dead centre is to wet the plate first.
0:27:45 > 0:27:47You'll then be able to move them about.
0:27:49 > 0:27:51Doesn't that look amazing?
0:27:51 > 0:27:52Lovely shine on it.
0:27:56 > 0:27:59You don't want to have the pieces too big, to break their teeth.
0:27:59 > 0:28:00Just about right.
0:28:06 > 0:28:09I promise you that that is going to bring a sparkle
0:28:09 > 0:28:11to the eyes of all your guests and friends.
0:28:13 > 0:28:17A perfect ending to that very special meal.
0:28:17 > 0:28:19How lovely to be here.
0:28:19 > 0:28:21- What a treat! - What a treat.- Lovely to be here.
0:28:21 > 0:28:23Happy days.
0:28:23 > 0:28:25Next time:
0:28:25 > 0:28:30It's my foolproof recipes for days when you need something comforting.
0:28:32 > 0:28:34Life doesn't get better than that.