0:00:03 > 0:00:05I'm Mary Berry and in this series,
0:00:05 > 0:00:09I'll be sharing some of my best foolproof secrets with you.
0:00:09 > 0:00:12I think it's really important
0:00:12 > 0:00:14to have a selection of trusted recipes
0:00:14 > 0:00:16that you know will never let you down.
0:00:18 > 0:00:22No matter what the occasion, I'll show you how to make it simple,
0:00:22 > 0:00:26from my ideas for delicious comfort food...
0:00:26 > 0:00:29- Oh, another one - definitely! - Another one.
0:00:29 > 0:00:33..to something more stylish for those special moments.
0:00:34 > 0:00:38And dishes for those days when you just want to show off.
0:00:38 > 0:00:41There's absolutely no calories in here, whatsoever.
0:00:42 > 0:00:46Tonight, it's scrumptious goodies to thrill the family.
0:00:48 > 0:00:50There. Oh, thank you very much! A spoon!
0:00:59 > 0:01:03For years, my home was the centre of our family life
0:01:03 > 0:01:05but, as my grandchildren grow up...
0:01:07 > 0:01:11..I find myself spending more time in their homes.
0:01:11 > 0:01:14Family is key to Mum.
0:01:14 > 0:01:18She has always instilled that with us.
0:01:18 > 0:01:22- You pick the top ones, I'll pick the bottom ones, how about that?- OK.
0:01:22 > 0:01:26'And it's come through the generations so, yes.'
0:01:26 > 0:01:28Isn't that what life's all about?
0:01:28 > 0:01:32For your first time with sweet peas, you've done very well.
0:01:32 > 0:01:34I've had a good teacher.
0:01:34 > 0:01:39'Tonight, I want to show you how to make foolproof recipes
0:01:39 > 0:01:42'that keep my family coming back for more.'
0:01:44 > 0:01:47A delicious pie that's perfect to make ahead.
0:01:49 > 0:01:53A salad that pleases even the fussiest of eaters.
0:01:54 > 0:01:57Golden sweet treats that never fail.
0:01:59 > 0:02:03A foolproof Sunday lunch that the whole family will love
0:02:03 > 0:02:08with a cheat's ice cream and a secret that's guaranteed to please.
0:02:10 > 0:02:15But first, a simple and easy bread that everyone can muck in with.
0:02:22 > 0:02:26I'm always looking for ways to get the children involved with cooking
0:02:26 > 0:02:30and flatbreads are the perfect thing,
0:02:30 > 0:02:34especially for my youngest grandchild, Atalanta.
0:02:34 > 0:02:36Flatbreads are so easy.
0:02:36 > 0:02:41It's just yeast, flour, a little bit of salt, water, a dash of oil.
0:02:42 > 0:02:49'Measure 175g of strong white flour, along with a pinch of salt
0:02:49 > 0:02:52'and a teaspoonful of dried yeast.'
0:02:52 > 0:02:57- I'll just mix that together. - Mmm-hmm.- There.
0:02:57 > 0:02:59Oh, thank you very much! A spoon!
0:02:59 > 0:03:04- Can you stir when I put the water in?- Mmm-hmm.- OK, stir away.
0:03:05 > 0:03:08Very gently cos it will go all over Granny.
0:03:08 > 0:03:11'Gradually pour in 150ml of water.'
0:03:11 > 0:03:13It's coming along, isn't it?
0:03:13 > 0:03:17- Have you made cakes as well? - Mmm-hmm.
0:03:17 > 0:03:21- Which is your favourite cake? - I don't know.- You don't know.
0:03:25 > 0:03:28Do you like making bread, Atty? Do you?
0:03:28 > 0:03:31Is it nice having Granny Cocoa here? Yes?
0:03:32 > 0:03:35That's fairly sticky. Let's just put a little drop more in.
0:03:35 > 0:03:39Get a good rise from it. Now, look, that's nice.
0:03:39 > 0:03:45And really a little bit on the wet side which makes a good dough.
0:03:45 > 0:03:50Now, put some flour on the table and knead it.
0:03:51 > 0:03:55- Can I try, by the way? - By the way, you CAN try.
0:03:56 > 0:04:00'A good trick is to flour your hands first.'
0:04:00 > 0:04:02Rub your hands together. That's it.
0:04:02 > 0:04:05- Would you like to knead this one? - Mmm-hmm.- There you are. Off you go.
0:04:07 > 0:04:11When I was a little girl, I used to sit here just like you
0:04:11 > 0:04:13and my mummy, who is Granny,
0:04:13 > 0:04:18used to make pizzas with me and bread and biscuits.
0:04:18 > 0:04:20Can we have some more flour for Atty?
0:04:20 > 0:04:23Yes. Atalanta, now your hands. Rub your hands.
0:04:23 > 0:04:26Wait a minute. Rub your hands together like that.
0:04:26 > 0:04:30- Granny's got a magic way of doing it.- Have I?
0:04:30 > 0:04:32THEY LAUGH
0:04:32 > 0:04:35'To make these flatbreads extra special,
0:04:35 > 0:04:37'we're mixing in some parsley and basil,
0:04:37 > 0:04:40'but you can use any herbs that you like.'
0:04:41 > 0:04:43- That looks fantastic. - Just go on working it
0:04:43 > 0:04:46and if you want, you can put a bit of oil in it.
0:04:46 > 0:04:51It enriches it more. So, we just knead that in.
0:04:55 > 0:04:57There we are. Pop it in the bowl.
0:04:59 > 0:05:02'Leave the dough for about an hour and a half.
0:05:02 > 0:05:04'It should double its size.
0:05:12 > 0:05:16'Flatbreads are so much fun for a family outdoor adventure.
0:05:16 > 0:05:18'Everyone can make their own.'
0:05:18 > 0:05:21Here we are. There's one for you.
0:05:24 > 0:05:27'Of course, you can cook these indoors too.
0:05:27 > 0:05:30'Just heat a little oil in a pan
0:05:30 > 0:05:33'and cook for about four or five minutes
0:05:33 > 0:05:35'until lightly browned on each side.'
0:05:37 > 0:05:39That one looks ready.
0:05:39 > 0:05:42My family love to fill them with cheese, ham,
0:05:42 > 0:05:46sun-dried tomatoes, spring onions and sweetcorn.
0:05:50 > 0:05:52The flatbreads are delicious.
0:05:52 > 0:05:56They're so crispy on the outside and the idea of splitting them in half
0:05:56 > 0:06:00and packing as much as you can get in, I think they really enjoy.
0:06:03 > 0:06:06That's the best thing I've had all day!
0:06:06 > 0:06:09- What do you think about it, crew? - Very nice!
0:06:13 > 0:06:16I've been cooking with my granddaughters, Abby and Grace,
0:06:16 > 0:06:18since they were small.
0:06:20 > 0:06:23This delicious chicken pie is perfect
0:06:23 > 0:06:25for their more experienced hands.
0:06:27 > 0:06:29So, let's get on with it.
0:06:29 > 0:06:33The first thing we've got to do is to cook the chicken itself.
0:06:33 > 0:06:39'You need to poach six skinless legs in 300ml of chicken stock
0:06:39 > 0:06:42'and 200ml of white wine.'
0:06:42 > 0:06:45It's no good saying use leftover white wine
0:06:45 > 0:06:48because there's never any left in our house,
0:06:48 > 0:06:51especially when your mummy and I are together.
0:06:52 > 0:06:57'Season, add a chopped head of celery and a few bay leaves.'
0:06:57 > 0:06:59On with the lid.
0:07:00 > 0:07:05'And cook at 140 fan for about 30 to 35 minutes.'
0:07:09 > 0:07:11Let's have a look.
0:07:11 > 0:07:14Now, that should come away from the bone.
0:07:16 > 0:07:20There you are. It's pulling off very nicely.
0:07:20 > 0:07:25'Strain the stock. Then it's time to make the unctuous pie sauce.
0:07:26 > 0:07:32'Fry seven slices of smoked back bacon in a dry non-stick pan.'
0:07:33 > 0:07:35That will all add flavour to the sauce.
0:07:37 > 0:07:41- Smoky.- Smoky? Does it smell of breakfast?- Yes.
0:07:42 > 0:07:45'When the bacon is nice and crisp,
0:07:45 > 0:07:48'add a large chopped onion and cook until soft.
0:07:51 > 0:07:55'Thicken with a good knob of butter and 60g of plain flour.'
0:07:58 > 0:08:01The secret for a smooth sauce is to sprinkle it in,
0:08:01 > 0:08:04so all the bacon and the onion is really well-coated.
0:08:06 > 0:08:10Go on stirring till you can't see any flecks of flour.
0:08:10 > 0:08:13Then we add the stock.
0:08:14 > 0:08:16That's it.
0:08:16 > 0:08:20And don't add the rest of the sauce until it's one thick consistency.
0:08:29 > 0:08:32'Finish with a nice dollop of full-fat creme fraiche
0:08:32 > 0:08:34'and wholegrain mustard.
0:08:39 > 0:08:43'Pick the chicken off the bone and add, along with the celery.'
0:08:44 > 0:08:47That's it. Stir all that in.
0:08:49 > 0:08:54- So, that's our pie filling made and it looks pretty good.- Can we try it?
0:08:54 > 0:08:58Yeah, course you can! Take a bit of meat as well, if you want.
0:08:58 > 0:08:59There is plenty there.
0:09:04 > 0:09:07- Mmm, that's really good.- Mmm.
0:09:07 > 0:09:10'Now for the spectacular lattice pie lid.
0:09:10 > 0:09:14'Don't let it scare you. Here's the way to do it.
0:09:15 > 0:09:19'Cut two sheets of puff pastry into three-centimetre ribbons.'
0:09:21 > 0:09:23Abby and Grace are being very meticulous
0:09:23 > 0:09:25and are measuring it exactly.
0:09:27 > 0:09:29'Lay half of them lengthways
0:09:29 > 0:09:32'onto a circular sheet of baking parchment,
0:09:32 > 0:09:35'slightly larger than your pie dish.'
0:09:35 > 0:09:39The one thing that they have to do is get them very close together
0:09:39 > 0:09:42because, otherwise, the sauce from the chicken
0:09:42 > 0:09:46will bubble up through the holes and it won't look beautiful.
0:09:47 > 0:09:49'Now take another strip
0:09:49 > 0:09:51'and carefully weave it through, horizontally.
0:09:55 > 0:10:01'Next, fold back all of the strips that were lying underneath...
0:10:02 > 0:10:07'..lay the next strip across, fold back over.
0:10:11 > 0:10:13'And repeat with the rest of the pastry.'
0:10:16 > 0:10:19This really is like weaving a basket, isn't it?
0:10:30 > 0:10:32Well done! That looks absolutely perfect
0:10:32 > 0:10:34and you've done it very quickly.
0:10:34 > 0:10:39'My other foolproof tip is to chill the pastry pie lid
0:10:39 > 0:10:41'for an hour in the fridge.
0:10:41 > 0:10:44'This will help it slide smoothly on top of your filling.'
0:10:46 > 0:10:50Press down with your hands all the way round
0:10:50 > 0:10:53and then just trim the edge with a knife.
0:11:00 > 0:11:03- Do you feel proud of that, girls? - Yeah.- Yeah.
0:11:03 > 0:11:07'Bake the pie for around 30 minutes
0:11:07 > 0:11:10'at 180 fan until golden.'
0:11:17 > 0:11:19Oh, it's a good colour, isn't it? Lovely!
0:11:20 > 0:11:22Right.
0:11:23 > 0:11:27Don't want to drop it. It's very precious. There we are.
0:11:28 > 0:11:31- So, what do you think of that? - It looks delicious.
0:11:31 > 0:11:33- I can't wait to eat it.- Good.
0:11:33 > 0:11:34There we are.
0:11:34 > 0:11:40We'll just pop that there and then take some of this chicken.
0:11:40 > 0:11:42It smells so yummy.
0:11:48 > 0:11:49- That's delicious.- Mmm.
0:11:49 > 0:11:53- I'm definitely making this again. - Are you?- Mmm.
0:12:02 > 0:12:04Do you like them as black as that?
0:12:08 > 0:12:12Sometimes, my family prefer something light and scrumptious.
0:12:14 > 0:12:19And the one dish they always request is my delicious tuna salad.
0:12:24 > 0:12:27My salad is sort of first cousin to a nicoise salad.
0:12:27 > 0:12:30There are certain things that I absolutely love
0:12:30 > 0:12:32and they're avocados - I'm putting those in -
0:12:32 > 0:12:36and I've got a wonderful lemon mustard dressing too,
0:12:36 > 0:12:39which is something that goes so well with tuna.
0:12:40 > 0:12:44Everybody loves crunchy croutons and I like to make my own.
0:12:44 > 0:12:49I don't like them too big. I think the smaller ones are nice.
0:12:49 > 0:12:52Also, you get more crisp edges.
0:12:53 > 0:12:56My secret to making sure they always work
0:12:56 > 0:13:00is to pop them into a polythene bag with some olive oil.
0:13:01 > 0:13:03Just drizzle it over.
0:13:07 > 0:13:10Good pinch of seasoning and a good old shake.
0:13:13 > 0:13:16As you can imagine, it really coats every surface.
0:13:16 > 0:13:21If you try and do it in the pan, you end up by having far too much oil.
0:13:24 > 0:13:28Then simply fry the cubes in a hot, dry pan.
0:13:28 > 0:13:31Don't burn them. It's as easy as winking,
0:13:31 > 0:13:33especially if you do them in the oven.
0:13:33 > 0:13:36Those look pretty good to me. Off with the heat.
0:13:38 > 0:13:41The secret of a tuna salad, I think, is the dressing
0:13:41 > 0:13:44and I've got a cracker of a dressing here.
0:13:46 > 0:13:50Whisk 8 tablespoons of olive oil
0:13:50 > 0:13:55with two each of wholegrain mustard and runny honey
0:13:55 > 0:13:57and three of white wine vinegar.
0:13:59 > 0:14:01And the other ingredient in the dressing
0:14:01 > 0:14:03is the juice of half a lemon.
0:14:05 > 0:14:08I don't have the muscle that all those chefs have.
0:14:08 > 0:14:10They just catch hold of it, don't they,
0:14:10 > 0:14:13and they go "phtt" and somehow or other, all the juice comes out.
0:14:13 > 0:14:18I do that, and very little comes out. So, I use a lemon squeezer.
0:14:23 > 0:14:29Pour half of the dressing over 250g of freshly boiled new potatoes.
0:14:29 > 0:14:33It's a really good tip I learnt in France
0:14:33 > 0:14:36to toss the potatoes in the dressing.
0:14:36 > 0:14:38They absorb it while they're warm
0:14:38 > 0:14:40then, when you add them to the salad,
0:14:40 > 0:14:43they'll be full of flavour right down to the middle.
0:14:44 > 0:14:48I like to serve this salad on a nice big sharing platter...
0:14:49 > 0:14:53..with blanched green beans, tomatoes
0:14:53 > 0:14:56and a couple of chopped avocados
0:14:56 > 0:14:58tossed in lemon juice to keep the colour.
0:14:58 > 0:15:01I think they look lovely, these potatoes.
0:15:01 > 0:15:02They're lovely with the dressing.
0:15:04 > 0:15:08Don't be stingy with the tuna. A couple of tins should do it
0:15:08 > 0:15:10and the children will love it.
0:15:13 > 0:15:15Finish with three hard-boiled eggs.
0:15:16 > 0:15:19And that's that lovely mustard dressing.
0:15:21 > 0:15:26I think that's just the right thing for Saturday lunch. Perfect.
0:15:33 > 0:15:38'My grandsons, Hobie and Louis love looking after all their ducks.'
0:15:40 > 0:15:42We have five Indian Runners and two Calling ducks.
0:15:42 > 0:15:45The Indian Runners are the brown ones.
0:15:45 > 0:15:48How many eggs do you think there's going to be here today?
0:15:48 > 0:15:49I'll count them.
0:15:49 > 0:15:53- One, two...- Right.
0:15:53 > 0:15:57'But now and again, I can drag them into the kitchen...'
0:15:57 > 0:15:59- We've got eight now!- Eight now.
0:15:59 > 0:16:01Well, come on, we'll take them back to mum.
0:16:01 > 0:16:03'..especially when it's a recipe
0:16:03 > 0:16:05'that will satisfy their sweet tooth.'
0:16:12 > 0:16:14Let's get cracking.
0:16:14 > 0:16:16'Heat 100g of syrup...'
0:16:16 > 0:16:18What are we up to, Hobie?
0:16:18 > 0:16:2095...
0:16:20 > 0:16:23- 100.- Well done.
0:16:23 > 0:16:29'..with 200g each of light muscovado sugar and butter.'
0:16:30 > 0:16:33- It's melted. - Can you get that big bowl there?
0:16:33 > 0:16:36I'm just going to pour all those ingredients in there
0:16:36 > 0:16:38cos it's easier to mix in a cold bowl.
0:16:40 > 0:16:42- Yum.- It looks yummy.
0:16:44 > 0:16:47'Add 150g of porridge oats
0:16:47 > 0:16:52'and 100g each of puffed rice and sultanas.'
0:16:53 > 0:16:55Now, I've got some ingredients here
0:16:55 > 0:16:57which you might not know what they are.
0:16:57 > 0:17:00What do you think that is? Taste it.
0:17:05 > 0:17:08I know what it's called but it's on the tip of my tongue. Um...
0:17:08 > 0:17:12- Coconut.- Coconut.- Well done. That's coconut.
0:17:12 > 0:17:14So we've got 50g of coconut. Pop that in.
0:17:16 > 0:17:19And then those.
0:17:19 > 0:17:25Some people grow this plant and it grows rather tall and it's yellow.
0:17:25 > 0:17:29- Is it poisonous?- No, or I wouldn't be putting it in.- Sunflower?
0:17:29 > 0:17:31Well done! It's a sunflower!
0:17:31 > 0:17:33Just taste one of those so you remember what it is.
0:17:35 > 0:17:36So put sunflower seeds in.
0:17:36 > 0:17:39'You'll need about 50g,
0:17:39 > 0:17:42'along with the same amount of dried cranberries
0:17:42 > 0:17:44'and then give it all a good mix.'
0:17:46 > 0:17:49- Whoopsie!- We don't mind about that. - That could have gone better.
0:17:49 > 0:17:52Yes, well, there's plenty of people to taste it.
0:17:55 > 0:17:59'These are failsafe if you follow the next couple of tips.'
0:18:00 > 0:18:04It's important to compress it so that all the air is out,
0:18:04 > 0:18:08so that when we cut it into squares, it doesn't all fall apart.
0:18:08 > 0:18:12'Also, chill the mixture for at least an hour...'
0:18:12 > 0:18:13Voila!
0:18:13 > 0:18:16'..and it will make slicing so much easier.'
0:18:23 > 0:18:24Come on!
0:18:27 > 0:18:29Whoo!
0:18:33 > 0:18:36THEY SHOUT AND SCREAM
0:18:40 > 0:18:42There! We've got a wonderful batch
0:18:42 > 0:18:45of my cranberry and coconut energy bars.
0:18:45 > 0:18:49I can hear, from the noise outside, they are playing hard.
0:18:49 > 0:18:51They'll love these.
0:18:51 > 0:18:54THEY LAUGH AND SHOUT
0:18:54 > 0:18:56Look what I've got!
0:19:01 > 0:19:03There we are. Come on, Atty, you come next door.
0:19:03 > 0:19:05Shall we say, "Girls first"?
0:19:05 > 0:19:08- Atalanta, I think you could make these.- Mmm.
0:19:08 > 0:19:13- Thank you.- It's usual to take the one nearest to you.
0:19:13 > 0:19:15What do you think it tastes like?
0:19:15 > 0:19:22- Coconut.- That's right.- Really yummy and there's really nice raisins.
0:19:25 > 0:19:27- All gone.- All gone.
0:19:34 > 0:19:38My final two dishes are perfect for a family Sunday lunch,
0:19:38 > 0:19:42when you don't want to spend all morning in the kitchen.
0:19:43 > 0:19:48A sumptuous butterflied roast leg of lamb,
0:19:48 > 0:19:51followed by the ultimate foolproof pudding.
0:19:54 > 0:19:57So, here is my boned leg of lamb.
0:19:57 > 0:20:01At the moment, it looks like a leg but when you open it up
0:20:01 > 0:20:05and you take out the two bones, it vaguely looks like a butterfly.
0:20:05 > 0:20:06But what have you got?
0:20:06 > 0:20:11Real lean meat inside and when you marinate it then roast it,
0:20:11 > 0:20:14you just take slices so easy to carve.
0:20:15 > 0:20:19To feed my family, I'm using 2.5 kilos.
0:20:21 > 0:20:25What makes this dish so special is the delicious lemony marinade.
0:20:27 > 0:20:34Roughly bash four cloves of garlic and chop up two preserved lemons.
0:20:34 > 0:20:38Preserved lemons are very popular in North African cooking
0:20:38 > 0:20:42and they really do instil a wonderful flavour.
0:20:43 > 0:20:47Next, take 4 tablespoons of roughly chopped fresh thyme.
0:20:48 > 0:20:52So, I'm just going to open up that meat and I want maximum flavour.
0:20:52 > 0:20:54If you just take some of the garlic
0:20:54 > 0:20:57and rub that all over, leaving some of it
0:20:57 > 0:21:01and leaving some of the lemons over there, like that,
0:21:01 > 0:21:03some of the thyme.
0:21:04 > 0:21:07I'm not going to put any salt on that at this stage,
0:21:07 > 0:21:10but I will put a little bit of pepper.
0:21:10 > 0:21:11That's it.
0:21:11 > 0:21:14Then I'm going to close that up,
0:21:14 > 0:21:19put it in the bag and then add the other ingredients. Right down there.
0:21:19 > 0:21:23The reason for not putting the salt in with the meat -
0:21:23 > 0:21:27if I put the salt in, it would bring the natural juices of the meat out
0:21:27 > 0:21:30and I'll get far too much bleeding in the bag.
0:21:30 > 0:21:33Add the rest of the preserved lemon mix,
0:21:33 > 0:21:39along with 4 tablespoons of olive oil and 1 tablespoon of runny honey.
0:21:40 > 0:21:43If you get that honey all over the skin,
0:21:43 > 0:21:45with the marinade, as I turn it,
0:21:45 > 0:21:47when we flatten it out to roast it,
0:21:47 > 0:21:50it just gives a film of honey on the top
0:21:50 > 0:21:53and it means that that skin, when it's roasting,
0:21:53 > 0:21:55will become beautifully crispy brown.
0:21:55 > 0:21:57So, make sure it goes all the way round.
0:21:59 > 0:22:03And you can imagine, that is going to be absolutely wonderful.
0:22:04 > 0:22:10So, that is now going into the fridge, ideally overnight,
0:22:10 > 0:22:12if not two or three hours.
0:22:23 > 0:22:25So, there's the lamb
0:22:25 > 0:22:29and tuck any of those bits of garlic and the lemon
0:22:29 > 0:22:34and put it underneath so the flavour comes right up into the lamb.
0:22:34 > 0:22:36So, into the oven.
0:22:36 > 0:22:41Cook at 200 degrees fan for 35 to 40 minutes.
0:22:42 > 0:22:46What will really bring your lamb to life is the lemon salsa.
0:22:48 > 0:22:54Mix 4 tablespoonfuls of parsley with two chopped preserved lemons,
0:22:54 > 0:22:59a clove of crushed garlic and 2 tablespoons of fresh thyme.
0:22:59 > 0:23:02I've got 6 tablespoons of olive oil to go in there
0:23:02 > 0:23:03and 1 tablespoon of honey.
0:23:05 > 0:23:07Why am I not adding vinegar? Because, of course,
0:23:07 > 0:23:12a lemon is acid and it's taking the place of the vinegar.
0:23:12 > 0:23:17And then, to make it even more piquant, a few capers -
0:23:17 > 0:23:19just a good teaspoon.
0:23:19 > 0:23:22There we are. Just a little pepper and salt.
0:23:25 > 0:23:27Then I'm just going to mix that together
0:23:27 > 0:23:30and it's a lovely, chunky dressing.
0:23:31 > 0:23:34It's piquant, it's fresh...
0:23:36 > 0:23:38..and very good.
0:23:46 > 0:23:53That looks magnificent. Cover with foil, leave to rest for ten minutes.
0:23:53 > 0:23:58This will keep the meat juicy and tender and make it easier to carve.
0:24:01 > 0:24:06So, remember, this had 35 minutes and it is pink in the middle
0:24:06 > 0:24:09but another five or ten minutes in the oven,
0:24:09 > 0:24:12it would all have been well-cooked, so just up to you.
0:24:19 > 0:24:22I think the family are going to devour that
0:24:22 > 0:24:26in absolutely no time and enjoy every mouthful.
0:24:29 > 0:24:34Now for a truly delicious dessert to finish off the meal perfectly.
0:24:36 > 0:24:40My family simply love ice cream.
0:24:40 > 0:24:42They'll have it at any time of the day
0:24:42 > 0:24:46and this one is dreamy and simply scrumptious.
0:24:46 > 0:24:49But good news - it's incredibly easy to make.
0:24:51 > 0:24:53The honeycomb is nothing to be scared of.
0:24:54 > 0:24:56Add 4 tablespoons of golden syrup...
0:24:58 > 0:25:05..and 150g of caster sugar to a deep saucepan and place on a low heat.
0:25:05 > 0:25:08Then, I need to stir that
0:25:08 > 0:25:11and just do it very carefully
0:25:11 > 0:25:14until the sugar has dissolved.
0:25:18 > 0:25:22You'll know when it's done when there's no grit at the bottom.
0:25:24 > 0:25:26Now allow the mixture to bubble
0:25:26 > 0:25:30until it turns a golden caramel colour.
0:25:38 > 0:25:40I think that's perfect.
0:25:41 > 0:25:45Turn off the heat, add 2 level teaspoons of bicarbonate of soda.
0:25:45 > 0:25:48One, two.
0:25:48 > 0:25:52And as soon as I stir it, it's going to foam up.
0:25:58 > 0:26:00That's it.
0:26:06 > 0:26:08It's almost like magic, isn't it?
0:26:11 > 0:26:16Don't be tempted to touch it. It is burning, burning hot.
0:26:16 > 0:26:20While the honeycomb cools, you can get on with making the ice cream.
0:26:21 > 0:26:24And you don't even need a machine to do it.
0:26:26 > 0:26:30Whisk 600ml of double cream to soft peaks.
0:26:31 > 0:26:34Then add one tin of condensed milk.
0:26:39 > 0:26:41When I was young, we had a den
0:26:41 > 0:26:45and if we could get hold of a tube of condensed milk and some bread,
0:26:45 > 0:26:50we used to make sandwiches of it and it seemed heaven to us.
0:26:50 > 0:26:52I don't exactly fancy it now.
0:26:56 > 0:27:00If this isn't foolproof, I don't know what is. It's so, so easy.
0:27:01 > 0:27:04Now for the fun bit. CRACKING
0:27:04 > 0:27:06Quite easy, wasn't it?
0:27:06 > 0:27:09HONEYCOMB CRACKS
0:27:10 > 0:27:12Looks as though I'm really strong.
0:27:12 > 0:27:15It's taking absolutely no effort whatsoever.
0:27:16 > 0:27:20Set a third of the honeycomb aside and fold the rest in.
0:27:22 > 0:27:26If you like, you could also use nuts or chocolate chips.
0:27:29 > 0:27:32Simply freeze for six hours or overnight.
0:27:33 > 0:27:37Top with the honeycomb or any sweet treat you like
0:27:37 > 0:27:39and, voila, it's done.
0:27:45 > 0:27:47- How's your appetite?- Good.
0:27:47 > 0:27:49'So, there you go.
0:27:49 > 0:27:55'Foolproof recipes to cook for the whole family time and time again.'
0:27:55 > 0:27:57Louis, what do you think about the lamb?
0:27:57 > 0:27:59It's very good and very tender.
0:27:59 > 0:28:02There's none on his plate, so he must have liked it!
0:28:03 > 0:28:07- Guess what's for pudding. - Hokey-pokey ice cream.- Correct!
0:28:13 > 0:28:16- Can I have some more, please? - No, this is mine.
0:28:22 > 0:28:27'Next time, it's my foolproof recipes for busy days.'
0:28:29 > 0:28:32Mmm, maybe I should have chosen a bigger spoon.
0:28:32 > 0:28:34It really is absolutely delicious.