0:00:03 > 0:00:07'I'm Mary Berry and in this series I'll be sharing some of my best,
0:00:07 > 0:00:10'foolproof secrets with you.'
0:00:10 > 0:00:14I think it's really important to have a selection of trusted
0:00:14 > 0:00:17recipes that you know will never let you down.
0:00:17 > 0:00:21'No matter what the occasion, I'll show you how to make it simple.
0:00:22 > 0:00:27'From my delicious ideas that will thrill the family...'
0:00:27 > 0:00:30That's the best thing I've had all day.
0:00:30 > 0:00:34'..to scrumptious goodies for all those special days...'
0:00:34 > 0:00:38- I never drink at lunchtime, but this is an exception.- Mm.
0:00:38 > 0:00:42'..quick and easy meals when time is scarce...
0:00:43 > 0:00:47'..and dishes for days when you just want to show off.
0:00:47 > 0:00:52'Tonight, it's foolproof recipes for the glorious summertime.'
0:01:02 > 0:01:07'Ever since I was a child, I've looked forward to the summertime.'
0:01:07 > 0:01:10I've always loved the great outdoors.
0:01:10 > 0:01:14Whether it's a trip to the seaside or a picnic by the river bank,
0:01:14 > 0:01:18when the sun comes out I like to make the most of it.
0:01:19 > 0:01:22'My mother used to make wonderful picnics
0:01:22 > 0:01:27'and I've inherited her passion for outdoor cooking.'
0:01:27 > 0:01:32So, tonight, I'll be sharing dishes with you perfect for lazy
0:01:32 > 0:01:36summer days and for outdoor entertaining.
0:01:36 > 0:01:42My scrumptious spicy chicken wings and home-made lamb burgers,
0:01:42 > 0:01:44that are a real barbecue sizzler.
0:01:44 > 0:01:50A Vietnamese-inspired salad, beautifully refreshing on a hot day.
0:01:50 > 0:01:55And a delicious jelly, made with my favourite summer flavours.
0:01:55 > 0:02:00But first, a luxurious whole sea bass that couldn't be simpler.
0:02:05 > 0:02:08I love to serve fish in summer.
0:02:08 > 0:02:11It's so beautifully light and it's quick to cook, too.
0:02:14 > 0:02:19I have got 50g of butter here and it really does want to be quite soft.
0:02:19 > 0:02:22And this is soft.
0:02:22 > 0:02:25It makes it much easier to cream it down.
0:02:26 > 0:02:29'Use half the zest from a lime for the butter...'
0:02:29 > 0:02:33I'm getting every little scrap of zest off there.
0:02:33 > 0:02:37'..and keep the other half aside to make a sauce.
0:02:40 > 0:02:44'Next add the juice from half of the lime...'
0:02:44 > 0:02:46Into the butter.
0:02:46 > 0:02:49'..and add some pepper and salt.'
0:02:50 > 0:02:56Just mash it down. Already it looks quite green, because of the zest.
0:02:56 > 0:02:58But the dill is what makes it.
0:03:00 > 0:03:03And I'm not going to throw away the stalks.
0:03:03 > 0:03:07The stalks I'll put inside the body cavity of the fish
0:03:07 > 0:03:10and it will add flavour.
0:03:12 > 0:03:14That looks pretty good to me.
0:03:14 > 0:03:20So I'm going to put half that aside to go into the sauce.
0:03:20 > 0:03:23And this will go into the butter.
0:03:23 > 0:03:25So far, so good. Very easy.
0:03:27 > 0:03:30So, just mash that down.
0:03:31 > 0:03:36'Finally, I need a few piquant peppers.'
0:03:39 > 0:03:43So, there's two in the sauce and two in with the butter.
0:03:44 > 0:03:50'Now, my foolproof hint. Make three slashes on either side of the fish.'
0:03:50 > 0:03:54The reason why I'm putting these slashes here is
0:03:54 > 0:03:57because I want to get wonderful flavour into the fish.
0:03:57 > 0:04:01I'm going to put the butter in there and that will all
0:04:01 > 0:04:07seep into the flesh and make it very moist and very delicious.
0:04:12 > 0:04:17Looks a bit messy, but I'm opening it up
0:04:17 > 0:04:19and pushing it down with my thumb.
0:04:23 > 0:04:27'I've already buttered the foil to make sure the fish doesn't stick.
0:04:29 > 0:04:33'And, lastly, to infuse it with even more flavour...'
0:04:33 > 0:04:35In go the stalks.
0:04:35 > 0:04:40And we've got these two lime shells, just squeeze them in there.
0:04:40 > 0:04:44A bit more juice will come out and add to the flavour.
0:04:45 > 0:04:46So, there's the fish.
0:04:46 > 0:04:50The normal thing you'd think of doing was get hold of the foil
0:04:50 > 0:04:54and roll it up and have a great thick bit of foil on top.
0:04:54 > 0:04:58That's not a good idea, because it stops the top of the fish cooking.
0:04:58 > 0:05:01This is a really good, foolproof tip.
0:05:01 > 0:05:05Fold the foil over so it meets the other side, like that.
0:05:07 > 0:05:09Just turn it over.
0:05:09 > 0:05:13So, keep just turning it all the way round.
0:05:13 > 0:05:17So, I've got a good seal there, bit like a Cornish pasty, holding it
0:05:17 > 0:05:22up all the way round so the juices will not come out as you cook.
0:05:24 > 0:05:28'And then, into the oven, at 180 fan, for about 20 minutes,
0:05:28 > 0:05:31'while I get on with the sauce.
0:05:33 > 0:05:39'Start with the remaining lime zest, dill, peppers and lime juice.
0:05:40 > 0:05:43'Add a teaspoon of Dijon mustard...
0:05:44 > 0:05:46'..and a dash of sugar.'
0:05:46 > 0:05:50And 200ml of full-fat creme fraiche.
0:05:54 > 0:05:57Then I'm going to put some pepper and salt in there.
0:05:59 > 0:06:03What could be easier?
0:06:04 > 0:06:06And that is our sauce.
0:06:08 > 0:06:11'The fish has had 20 minutes,
0:06:11 > 0:06:14'time for all those lovely flavours to sink in.'
0:06:15 > 0:06:19And when I open it, there will be a flowing,
0:06:19 > 0:06:22wonderful, buttery juice.
0:06:22 > 0:06:25There it is.
0:06:25 > 0:06:30I think it looks magnificent and so simple to do.
0:06:30 > 0:06:33One, two, three.
0:06:33 > 0:06:35Like that.
0:06:36 > 0:06:39These are the buttery juices,
0:06:39 > 0:06:42just pour it back into those cracks that it came out of.
0:06:45 > 0:06:47Then the sauce.
0:06:50 > 0:06:53I've got a little bit of dill, I think
0:06:53 > 0:06:56the dish would look nice with some of that on.
0:06:56 > 0:06:59Lovely.
0:06:59 > 0:07:01So there you have it,
0:07:01 > 0:07:04sea bass with dill and lime sauce.
0:07:04 > 0:07:08All very tempting and very decadent.
0:07:08 > 0:07:11I can't wait to get my knife and fork in there.
0:07:14 > 0:07:18'Nothing beats fresh fish and shellfish in summer.
0:07:18 > 0:07:21'And what could be more delicious than crayfish
0:07:21 > 0:07:23'straight from the river?
0:07:23 > 0:07:27'Even on a blustery summer's day like this one.
0:07:27 > 0:07:29'Crayfish are in abundance in our waterways
0:07:29 > 0:07:33'but you have to make sure you catch the right ones.
0:07:33 > 0:07:36'So, I'm meeting experts Jules and Nick,
0:07:36 > 0:07:40'who know where to fish in these Oxfordshire waters.'
0:07:40 > 0:07:43- Hello.- Hello.- Hello, lovely to meet you, I'm Jules.
0:07:43 > 0:07:45- Jules, is that right?- Yes, lovely to meet you.- Hello, Mary, I'm Nick.
0:07:45 > 0:07:47- Pleased to meet you.- Hello, right.
0:07:47 > 0:07:50I hear that this is a really good place to do crayfishing.
0:07:50 > 0:07:53This is a fantastic place to catch crayfish.
0:07:53 > 0:07:56I mean, I'll put out maybe only four or five nets
0:07:56 > 0:08:00and overnight we can pull in five or up to seven
0:08:00 > 0:08:04kilograms of crayfish, in one 24-hour session.
0:08:04 > 0:08:07- Seven... That's seven bags? - Yeah.- It's a lot, yeah. Seven!
0:08:07 > 0:08:09Yeah, they work like lobster pots,
0:08:09 > 0:08:12the crayfish are attracted by the baits, they walk up the net, through
0:08:12 > 0:08:16the hole, fall in and, because of the shape of the net,
0:08:16 > 0:08:18they can't get back out again.
0:08:20 > 0:08:22You need a licence to do this,
0:08:22 > 0:08:27though only fishing for American signal crayfish is allowed.
0:08:27 > 0:08:31This is because they're considered pests, almost wiping
0:08:31 > 0:08:36out our native white-clawed crayfish since being introduced in the 1970s.
0:08:37 > 0:08:41'So the more we can catch, the better.
0:08:45 > 0:08:48'Before Nick hauls up last night's traps,
0:08:48 > 0:08:51'I want to try a trick of my own.'
0:08:54 > 0:08:58I've just got a stick, string and some stones to
0:08:58 > 0:09:01weight down my bait and I'm going to see how I'm going to get on.
0:09:01 > 0:09:05You never know, it might be my lucky day.
0:09:07 > 0:09:10- Nick, I'm on my way.- Hello.
0:09:10 > 0:09:12I'm being very careful.
0:09:12 > 0:09:13HE LAUGHS
0:09:13 > 0:09:15- What do you think?- It's fantastic.
0:09:15 > 0:09:18I'm dying to see if this actually works.
0:09:18 > 0:09:20So, crayfish, come along.
0:09:20 > 0:09:22HE LAUGHS
0:09:24 > 0:09:26That's perfect.
0:09:26 > 0:09:29- How long do we have to wait? - As long as it takes.
0:09:32 > 0:09:34- No, not yet.- Don't know if I can see it yet.
0:09:34 > 0:09:37There you are, look.
0:09:37 > 0:09:39I'll cast again.
0:09:42 > 0:09:45But do they know that there's the most tastiest
0:09:45 > 0:09:47bit of bacon for them to come?
0:09:49 > 0:09:52But, of course, maybe we shouldn't be talking.
0:09:52 > 0:09:55- True, yes.- True fishermen, who are on the side of a bank...
0:09:55 > 0:09:57Or stamping like that.
0:09:57 > 0:09:59..they tell you, you're not to shout or make any noise,
0:09:59 > 0:10:03so perhaps they're being put off by us chattering away.
0:10:09 > 0:10:11There!
0:10:11 > 0:10:13HE LAUGHS
0:10:13 > 0:10:15I don't believe it! I do not...
0:10:15 > 0:10:17SHE SCREAMS
0:10:17 > 0:10:20- Look, it's gone. Catch it. - Oh!
0:10:20 > 0:10:22- Now, what we have to do... - You're amazed!
0:10:22 > 0:10:27I am absolutely flabbergasted.
0:10:27 > 0:10:29Do you think that really...
0:10:29 > 0:10:33Well, that's him being the signal crayfish thing, with the aggressive
0:10:33 > 0:10:36claws and now, we're not allowed to put that back in the river.
0:10:36 > 0:10:39Well, you're not putting it, I'm telling you, you're not putting it.
0:10:39 > 0:10:42But this is... I'm sure nobody will ever believe it,
0:10:42 > 0:10:44but this is absolutely genuine.
0:10:44 > 0:10:47With my little bit of bacon we have caught that one.
0:10:47 > 0:10:50- That's fantastic. - Shall we try for another one?
0:10:50 > 0:10:53- I'm going to put this in the net. - I've still got the bacon, too.
0:10:53 > 0:10:56You've still got the bacon? That is unbelievable.
0:10:56 > 0:10:58Oh, in you go.
0:11:04 > 0:11:06HE LAUGHS
0:11:08 > 0:11:10What a prize!
0:11:10 > 0:11:12Fantastic. I can't believe that's two.
0:11:12 > 0:11:15- Two.- In less than ten minutes.- You don't need any of your fancy kit.
0:11:15 > 0:11:18I'm going to give up on nets.
0:11:18 > 0:11:20So the pressure's on me now.
0:11:25 > 0:11:28That is amazing!
0:11:28 > 0:11:30My meagre two look...
0:11:30 > 0:11:34Well, so, now you can see how many there are in the waterways
0:11:34 > 0:11:37and that's one net, one small spot.
0:11:37 > 0:11:40I reckon there's about 35 in there.
0:11:40 > 0:11:45- That's not bad, is it?- That's a pretty good night's work.- Yeah.
0:11:48 > 0:11:51'They're cooked in boiling water for a few minutes.
0:11:51 > 0:11:54'Then peeled just as you would a prawn.'
0:11:54 > 0:11:59- So you end up with a lovely crayfish tail.- Absolutely.
0:11:59 > 0:12:02'Jules' favourite way to serve crayfish is on a bed
0:12:02 > 0:12:08'of watercress, with apple and yoghurt sumach and lemon dressing.'
0:12:11 > 0:12:15- Can you smell it?- Mm, nothing's fresher than that.- It's beautiful.
0:12:15 > 0:12:17- That smells fantastic.- There we go.
0:12:18 > 0:12:21You have to try and find the ones that you caught.
0:12:21 > 0:12:22HE LAUGHS
0:12:22 > 0:12:25- That was definitely mine. - That was definitely one you caught?
0:12:25 > 0:12:27THEY LAUGH
0:12:28 > 0:12:31Of course, you don't have to catch them yourself, you can
0:12:31 > 0:12:33buy shelled crayfish in shops.
0:12:33 > 0:12:37And my next summer recipe really makes the most of them.
0:12:39 > 0:12:42Sometimes we get a bit tired of just the green salad,
0:12:42 > 0:12:44the tomato salad, the rice salad.
0:12:44 > 0:12:47This one is quite different.
0:12:47 > 0:12:49'It's a rice noodle salad,
0:12:49 > 0:12:53'inspired by aromatic flavours in Vietnamese cooking.
0:12:55 > 0:12:59'Start by preparing the noodles as it tells you on the packet.
0:12:59 > 0:13:03'There's nothing more foolproof than that.
0:13:03 > 0:13:07'Next, grate three centimetres of fresh ginger.'
0:13:07 > 0:13:12I love fresh ginger. I mean, I've grown up with dried ginger.
0:13:12 > 0:13:15You know, just to use in ginger biscuits and things like that.
0:13:15 > 0:13:19And, so, very exciting when fresh ginger came along.
0:13:22 > 0:13:26That's it, that's just about the right amount.
0:13:27 > 0:13:30'Deseed and chop half a cucumber...
0:13:33 > 0:13:35'..add a finely chopped chilli,
0:13:35 > 0:13:39'a finely sliced carrot and red pepper
0:13:39 > 0:13:42'and then a clove of crushed garlic.
0:13:43 > 0:13:47'Into that go six sliced spring onions.'
0:13:47 > 0:13:50And you don't need to blanch them, do anything with them,
0:13:50 > 0:13:52but just drop them in.
0:13:52 > 0:13:54'And a couple of handfuls of fresh herbs.'
0:13:54 > 0:13:56I've got mint here.
0:13:56 > 0:14:00You just need to chop it just before you need it in a salad,
0:14:00 > 0:14:03because, if you chop it all ahead, it goes black.
0:14:06 > 0:14:09That's just perfect.
0:14:09 > 0:14:13In there. Then we come to some nice young coriander here.
0:14:15 > 0:14:20There's a lot of chopping for this recipe, but it's well worth it.
0:14:24 > 0:14:28'Finally, in go 150g of bean sprouts
0:14:28 > 0:14:31'and then you're ready to add the noodles.'
0:14:33 > 0:14:36And now to the dressing.
0:14:36 > 0:14:40I need three tablespoonfuls of lime juice.
0:14:41 > 0:14:45One...two...
0:14:49 > 0:14:52What do they say about good guessers?
0:14:52 > 0:14:55Anyway, that was exactly three tablespoons.
0:14:55 > 0:14:56Well done, little lime.
0:14:58 > 0:15:01'Add three tablespoonfuls of sugar,
0:15:01 > 0:15:07'three of fish sauce, one of sesame oil and whisk it all together.'
0:15:10 > 0:15:16And then we just toss all this in the sauce.
0:15:20 > 0:15:23Every scrap going in.
0:15:23 > 0:15:27And then start to turn it, so you get all those flavours.
0:15:27 > 0:15:30Make sure that you get right to the bottom,
0:15:30 > 0:15:35so everything gets into that wonderful sauce.
0:15:35 > 0:15:39Doesn't that look healthy, too? And it is healthy.
0:15:39 > 0:15:41So that's really well mixed in.
0:15:41 > 0:15:45I can't wait to taste it and get it in the dish, so here goes.
0:15:51 > 0:15:56We had such fun crayfishing, but these, I've bought.
0:15:58 > 0:16:02And I think that looks great.
0:16:02 > 0:16:07This salad is absolutely foolproof, as long as you measure carefully
0:16:07 > 0:16:11the dressing ingredients, because that's what gives it its flavour.
0:16:13 > 0:16:16'This dish is great on its own,
0:16:16 > 0:16:19'but it's also perfect for a summer barbecue.'
0:16:21 > 0:16:24I'm a great fan of outside cooking.
0:16:24 > 0:16:28And I have learnt how to avoid those burnt offerings.
0:16:29 > 0:16:33These are two foolproof dishes guaranteed to go down a storm.
0:16:33 > 0:16:36Minted lamb burgers
0:16:36 > 0:16:39and smoky Texan chicken wings.
0:16:39 > 0:16:44The secret of a good barbecue is to prepare everything ahead.
0:16:44 > 0:16:49Texan chicken wings, such fun and really, really tasty.
0:16:49 > 0:16:52And chicken wings are very inexpensive.
0:16:52 > 0:16:54'Start by removing the wing tip.'
0:16:54 > 0:16:58On a barbecue that very often burns, that very thin end.
0:16:58 > 0:17:01And so you just cut between the joint, here.
0:17:03 > 0:17:06Then you're left with a sort of V-shaped joint.
0:17:06 > 0:17:08So, I've got them all there.
0:17:08 > 0:17:12'What these need is a lovely, smoky marinade.'
0:17:12 > 0:17:15I've used paprika over the years
0:17:15 > 0:17:19but this is the first time I've used sweet smoked paprika.
0:17:19 > 0:17:24And it has a lovely, smoky flavour and it's just perfect for barbecues.
0:17:24 > 0:17:28So, I'm going to add two teaspoonfuls.
0:17:28 > 0:17:33Not only does that give a flavour, it gives a wonderful colour as well.
0:17:35 > 0:17:39'In with the paprika goes one finely chopped chilli,
0:17:39 > 0:17:41'a clove of crushed garlic,
0:17:41 > 0:17:43'tomato ketchup...'
0:17:43 > 0:17:46A good squirt.
0:17:47 > 0:17:51'..two tablespoons of Worcester sauce,
0:17:51 > 0:17:54'one of brown sugar
0:17:54 > 0:17:56'and some olive oil.'
0:17:56 > 0:17:58About a couple of tablespoons.
0:17:59 > 0:18:02Give or take.
0:18:02 > 0:18:04'Season and give it a good stir.'
0:18:06 > 0:18:09It's a wonderful colour, that.
0:18:10 > 0:18:16'My foolproof tip is to coat the chicken using a polythene bag.'
0:18:18 > 0:18:21Do you know, the whole smell of that makes me think of barbecues,
0:18:21 > 0:18:24because it's sort of smoky and spicy. Great.
0:18:26 > 0:18:29'So, they go into the fridge for a couple of hours or overnight,
0:18:29 > 0:18:32'to soak up all that flavour.
0:18:33 > 0:18:38'And, in the meantime, I can get on with preparing the lamb burgers.'
0:18:39 > 0:18:41These lamb burgers are something quite
0:18:41 > 0:18:44different from the traditional beef burgers.
0:18:44 > 0:18:46I think they're absolutely scrumptious
0:18:46 > 0:18:50and I know exactly what goes in them and they'll be full of flavour.
0:18:51 > 0:18:55'Home-made burgers are very simple to make.
0:18:55 > 0:18:59'Start with a herb, breadcrumb mix to flavour the meat.'
0:19:08 > 0:19:11That didn't take too long, did it?
0:19:11 > 0:19:13It may not be your choice to put coriander in, you can
0:19:13 > 0:19:17leave it out because the main ingredient is mint.
0:19:17 > 0:19:19But I think mint and coriander go well.
0:19:19 > 0:19:22And pop that in there.
0:19:22 > 0:19:25Then, a generous two tablespoonfuls of mint sauce.
0:19:25 > 0:19:28Yes, the sort you buy in a jar.
0:19:28 > 0:19:31'Next, add one roughly chopped red onion
0:19:31 > 0:19:33'and a clove of crushed garlic.
0:19:33 > 0:19:35'Give it a quick whizz,
0:19:35 > 0:19:39'but my tip is to make sure the mixture doesn't get too wet.'
0:19:42 > 0:19:45I've got 500g of minced lamb.
0:19:45 > 0:19:49Now, that would be minced shoulder of lamb and, as you can see,
0:19:49 > 0:19:51it's fairly lean.
0:19:51 > 0:19:56So all this wonderful flavouring things are going straight in there.
0:20:00 > 0:20:05'Add a little seasoning and then work the mixture together.'
0:20:05 > 0:20:07Nice, clean hand going in.
0:20:07 > 0:20:10Actually, I am going to shape them with my hands anyway, so...
0:20:14 > 0:20:16A bit like kneading bread.
0:20:16 > 0:20:19The one thing you can't do is over-knead this.
0:20:21 > 0:20:24'Once it's mixed well, you simple divide it
0:20:24 > 0:20:26'and shape it into burgers.'
0:20:30 > 0:20:33And you want to just make them into flat cakes.
0:20:33 > 0:20:36With wet hands it's quite easy.
0:20:36 > 0:20:38I think that's a nice shape.
0:20:39 > 0:20:42We'll make them into eight.
0:20:48 > 0:20:51'A barbecue isn't complete without something on the side,
0:20:51 > 0:20:55'so I've made a simple tomato relish.'
0:20:57 > 0:21:02As well as the tomato relish, I'm going to make a mint mayonnaise.
0:21:02 > 0:21:04What could go better with lamb than mint?
0:21:04 > 0:21:09'This is a cheat's mayonnaise. No need to make your own.
0:21:09 > 0:21:13'Use a big dollop from a jar, add a little ready-made mint sauce
0:21:13 > 0:21:17'and a good handful of fresh mint.'
0:21:17 > 0:21:20These lovely, tender leaves, and, again,
0:21:20 > 0:21:23the smell is absolutely lovely.
0:21:23 > 0:21:25That's good enough for me.
0:21:25 > 0:21:27Then you just drop that in.
0:21:32 > 0:21:35'You can do all this the day before and keep it in the fridge,
0:21:35 > 0:21:38'ready for when you need it.'
0:21:44 > 0:21:47How about this for a simple idea for a barbecue?
0:21:47 > 0:21:50You need an old wheelbarrow, like this one,
0:21:50 > 0:21:54a metal one it must be, a rack, perhaps from the oven,
0:21:54 > 0:21:59or a grid, and four bricks, four old bricks.
0:21:59 > 0:22:02Don't need any fancy equipment.
0:22:07 > 0:22:12'My first barbecue memory was in 1973, when the children were little.
0:22:12 > 0:22:15'All I managed then was sausages and beef burgers,
0:22:15 > 0:22:18'but I loved the fun of it.
0:22:18 > 0:22:22'And though I'm all for the chaps doing the barbecuing, secretly,
0:22:22 > 0:22:24'I do like to have a go myself.'
0:22:26 > 0:22:30Now that really was simple.
0:22:30 > 0:22:34The secret of good barbecuing is to do it slowly.
0:22:34 > 0:22:38First of all, make sure that the charcoal goes down to be white
0:22:38 > 0:22:44and there will be an intense heat and that's when you barbecue.
0:22:44 > 0:22:48So, I'm going to leave that to its own devices for about half
0:22:48 > 0:22:51an hour, wash my hands and get on with the food.
0:23:00 > 0:23:05There are my lamb burgers and the Texan chicken wings.
0:23:05 > 0:23:08I like to have a few veg on the barbecue too
0:23:08 > 0:23:11and we've got some overgrown courgettes.
0:23:11 > 0:23:14So, all I do is just split them in half.
0:23:15 > 0:23:18And they do jolly well on the barbecue.
0:23:18 > 0:23:20They want to be done very slowly.
0:23:22 > 0:23:25Bit of pepper on top.
0:23:25 > 0:23:26That's it.
0:23:26 > 0:23:28So, how's the barbecue doing?
0:23:28 > 0:23:30The charcoal has gone down to embers.
0:23:30 > 0:23:32So, let's get going.
0:23:35 > 0:23:37Now, onto the chicken.
0:23:37 > 0:23:39Beautifully colourful.
0:23:39 > 0:23:42I'm going to pop that on the top there.
0:23:42 > 0:23:45They look nice and meaty, which is good.
0:23:47 > 0:23:50That's a good start.
0:23:50 > 0:23:53I've really well oiled those on both sides.
0:24:02 > 0:24:04Let's turn these burgers over.
0:24:06 > 0:24:08Just the perfect colour.
0:24:08 > 0:24:10And that's how barbecuing should be.
0:24:10 > 0:24:13It should not be charred, it should be just that lovely colour.
0:24:13 > 0:24:16How's the chicken doing?
0:24:16 > 0:24:18Oh, that looks just about right.
0:24:22 > 0:24:27So, there we are, an alfresco feast prepared ahead of time,
0:24:27 > 0:24:30which means I can relax and enjoy the company.
0:24:31 > 0:24:33How about that!
0:24:33 > 0:24:35- Beautiful!- Right, do take a pew.
0:24:35 > 0:24:37- Oh, yes.- Thank you.
0:24:51 > 0:24:55'My final recipe uses one of Paul, my husband's,
0:24:55 > 0:24:58'favourite summer treats -
0:24:58 > 0:25:00'home-made elderflower cordial...'
0:25:00 > 0:25:03Here we are, nice, cold drink.
0:25:03 > 0:25:06'..in a refreshing lemon and elderflower jelly.'
0:25:11 > 0:25:14This idea captures the essence of a British summer.
0:25:19 > 0:25:22To make a cordial or syrup is not difficult.
0:25:22 > 0:25:25I'm starting off by making just a little bit of lemon syrup to
0:25:25 > 0:25:28add to my elderflower cordial.
0:25:29 > 0:25:33'Add the juice of two lemons to the rind,
0:25:33 > 0:25:38'pour in 100ml of water and 75g of sugar.'
0:25:38 > 0:25:42I'm just going to heat that up slowly to dissolve the sugar
0:25:42 > 0:25:45and infuse the lemon zest.
0:25:45 > 0:25:50It's the outside, the bright yellow, that gives a lovely flavour to it.
0:25:54 > 0:26:01'Soak 20g of gelatine leaves in cold water until soft.
0:26:01 > 0:26:03'Remove the lemon zest.
0:26:06 > 0:26:09'And after a few minutes, add the gelatine.'
0:26:09 > 0:26:12Now, that's how it should be.
0:26:12 > 0:26:17Can you see it's quite squidgy? And just squeeze that out.
0:26:17 > 0:26:24And then just drop that in and it will dissolve in this hot liquid.
0:26:24 > 0:26:30'And, finally, add 400ml of water and 250ml of elderflower cordial.'
0:26:32 > 0:26:37Sharp smell of lemons and a hint of elderflower.
0:26:39 > 0:26:41So there it is, ready.
0:26:41 > 0:26:45'I like to serve this in individual glasses.'
0:26:45 > 0:26:47In the back of the cupboard,
0:26:47 > 0:26:49you might have one of your mother's, like that.
0:26:49 > 0:26:52I don't know, I'm sure they came free with a packet of something,
0:26:52 > 0:26:55but even so, when they're filled, they look good.
0:26:57 > 0:27:01'Let those cool and then into the fridge for around six hours
0:27:01 > 0:27:04'or overnight to set.'
0:27:12 > 0:27:17'I'm going to finish them off with another summer favourite of mine,
0:27:17 > 0:27:20'fresh strawberries tossed in icing sugar.'
0:27:20 > 0:27:24It gives them a lovely shine, too.
0:27:24 > 0:27:27'And add those to the top with a dollop of whipped cream.
0:27:30 > 0:27:32'Blissful.'
0:27:36 > 0:27:38Whoops.
0:27:38 > 0:27:41- Here you are, darling, a treat for you.- Thank you very much indeed.
0:27:41 > 0:27:44Very nice, great treat.
0:27:44 > 0:27:46Are they our strawberries?
0:27:47 > 0:27:49No. HE LAUGHS
0:27:49 > 0:27:51It's very nice anyway.
0:27:51 > 0:27:53It's turned into a perfect day.
0:27:53 > 0:27:57I could get quite used to this, very nice.
0:28:00 > 0:28:02Next time,
0:28:02 > 0:28:06my foolproof dishes for days with the family.
0:28:06 > 0:28:09That's the best thing I've had all day.
0:28:09 > 0:28:11What do you think about it, crew?
0:28:11 > 0:28:13Very nice.