0:00:02 > 0:00:03For everyone, there's a taste of food,
0:00:03 > 0:00:07or a smell of cooking that zooms you right back to childhood.
0:00:07 > 0:00:08It's just like my mum's cake!
0:00:09 > 0:00:11I'm Brian Turner...
0:00:11 > 0:00:13It reminds me of someone I used to know at school.
0:00:13 > 0:00:15..and I'm going to stir up the food memories
0:00:15 > 0:00:17of some much-loved celebrities...
0:00:17 > 0:00:19Oh, look at that!
0:00:19 > 0:00:23..going back to their early years, before they were famous...
0:00:23 > 0:00:25Oh, my gosh.
0:00:25 > 0:00:28..with recollections of Sunday roasts and school dinners...
0:00:28 > 0:00:30- It's time for something to eat. - Brilliant.
0:00:30 > 0:00:33..and celebrating food their home regions are proud of.
0:00:33 > 0:00:36- Which way would you like to go? - Er, this way.
0:00:36 > 0:00:39I'll recreate a nostalgic family favourite...
0:00:39 > 0:00:42Mmm, you can't beat a crumble.
0:00:42 > 0:00:45..and a tribute dish that puts my guest's life on a plate.
0:00:45 > 0:00:47Magic, magic.
0:00:49 > 0:00:52Today, broadcaster Anneka Rice is returning to
0:00:52 > 0:00:53her home county of Surrey.
0:00:55 > 0:00:58She'll be walking in her childhood footsteps.
0:00:58 > 0:01:02I'm really confused. Where is the tree we used to swing on?
0:01:02 > 0:01:05There'll be revelations from her teenage diaries.
0:01:06 > 0:01:10Every page I talk about what I've had for lunch!
0:01:10 > 0:01:15And I'll be cooking dishes that will unlock long-forgotten memories.
0:01:15 > 0:01:18Oh, my goodness, Brian, you have surpassed yourself.
0:01:26 > 0:01:28Just an hour from the centre of London
0:01:28 > 0:01:32is the Surrey village of Limpsfield, a little jewel of a place.
0:01:33 > 0:01:37With its wonderful old houses, quaint pubs and medieval church,
0:01:37 > 0:01:40it's my idea of a perfect English village.
0:01:42 > 0:01:44And this was where television and radio personality
0:01:44 > 0:01:46Anneka Rice grew up.
0:01:48 > 0:01:51We're meeting at one of her favourite childhood hang-outs,
0:01:51 > 0:01:52the local tennis club.
0:01:53 > 0:01:57- Brian.- Anneka, hi. - So nice to meet you.
0:01:57 > 0:02:00You too, this is great, and what a wonderful place this is!
0:02:00 > 0:02:03- Look, the sun's shining, blue sky... - I arranged it all for you.
0:02:03 > 0:02:05- And look at these wonderful tennis courts.- It's all a backdrop.
0:02:05 > 0:02:08- Is it really?- Yes, there's a factory behind that.
0:02:08 > 0:02:11Let's go and sit down and then you can tell me exactly why we're here.
0:02:11 > 0:02:13- Come round here.- Thank you.
0:02:14 > 0:02:18Anneka was actually born in Wales, but her family moved to Surrey
0:02:18 > 0:02:20when she was just a toddler.
0:02:20 > 0:02:23I want to find out what she remembers about growing up here
0:02:23 > 0:02:27and the foods she and her family used to eat.
0:02:27 > 0:02:30And luckily for me, she's got it all on paper.
0:02:31 > 0:02:36I used to write a diary every day from the age of about eight or nine.
0:02:36 > 0:02:39I'd write every morning what I had for breakfast,
0:02:39 > 0:02:41what I had for lunch - it was really important.
0:02:41 > 0:02:44And what kind of things did you have for breakfast?
0:02:44 > 0:02:47It was always something like a fried egg on toast,
0:02:47 > 0:02:50mushrooms on toast, because behind our house, there were fields
0:02:50 > 0:02:53and I used to go out with my dad and we'd forage for mushrooms
0:02:53 > 0:02:55and bring them back and fry them up.
0:02:55 > 0:02:58And memories of breakfasts and meals at home
0:02:58 > 0:03:01are of the smell of mushrooms cooking.
0:03:01 > 0:03:03I was left very much to my own devices as a child,
0:03:03 > 0:03:07I'd walk to school, I'd walk myself to choir practices
0:03:07 > 0:03:09on a rainy evening...
0:03:09 > 0:03:12You just sort of did everything yourself, and organised yourself.
0:03:12 > 0:03:16Anneka's adventurous spirit took her to Hong Kong aged 19,
0:03:16 > 0:03:19where she worked for the BBC's World Service radio.
0:03:19 > 0:03:23And these days, she can be found entertaining
0:03:23 > 0:03:26the early Saturday breakfast audience on Radio 2.
0:03:26 > 0:03:29She became a TV star in the early '80s.
0:03:29 > 0:03:31In Treasure Hunt and Challenge Anneka,
0:03:31 > 0:03:34she charged around the country with a bunch of mates.
0:03:34 > 0:03:37- LAUGHING:- It's that old trick!
0:03:37 > 0:03:40It wasn't so different from her schooldays.
0:03:40 > 0:03:45In the road where I grew up, various little boys on the road and I,
0:03:45 > 0:03:48we were a great gang, and we'd always scavenge from our fridges
0:03:48 > 0:03:52and meet with a battered old saucepan, which was encrusted
0:03:52 > 0:03:56with bacon fat, and go and make fires in the woods and cook.
0:03:56 > 0:03:59I did read that there was a gypsy encampment nearby.
0:03:59 > 0:04:00Oh, Sparky the gypsy...
0:04:00 > 0:04:04- It wasn't an encampment, it was just one-off guy.- Oh, really?
0:04:04 > 0:04:07Old, gnarled guy, according to my diary. I had to look it up,
0:04:07 > 0:04:11Sparky, who filled us with a mixture of terror and fascination...
0:04:11 > 0:04:15And if we were feeling very brave, we'd go up...
0:04:15 > 0:04:17He was just... Look... I mean, you can see,
0:04:17 > 0:04:19- just in the distance... - Oh, yeah.
0:04:19 > 0:04:22He was just up there in his caravan and again,
0:04:22 > 0:04:24it was all to do with smells and cooking,
0:04:24 > 0:04:28because he would cook on a little fire and if we were very brave,
0:04:28 > 0:04:32we'd nick stuff from home and take him some bacon and stuff
0:04:32 > 0:04:35and then we'd sit with him while he cooked it and told us stories.
0:04:35 > 0:04:39Just something out of the Famous Five, it was extraordinary, really.
0:04:41 > 0:04:42My mum was a very good cook,
0:04:42 > 0:04:45so it was all lots of pastry and jam roly-poly
0:04:45 > 0:04:48and then the rest of the pastry would go into the apple pie
0:04:48 > 0:04:50and the rest of the something would go into something else...
0:04:50 > 0:04:52All thought through in those days.
0:04:52 > 0:04:54Yes, so we would have the Sunday roast on a Sunday,
0:04:54 > 0:04:59liver and bacon always on a Tuesday, it all got very...
0:04:59 > 0:05:04Irish stew perhaps, one night, mopped up with white loaf.
0:05:04 > 0:05:08And it's just very basic food, but very, very tasty.
0:05:08 > 0:05:11But I have to say, when we were about 12 or 13,
0:05:11 > 0:05:14cordon bleu cards came free in some magazine...
0:05:14 > 0:05:17- Oh, right, yes, yes. - ..on a Sunday,
0:05:17 > 0:05:20and I blame it on this cordon bleu card!
0:05:20 > 0:05:24Mum started getting very, very ambitious with her cooking,
0:05:24 > 0:05:26which was fantastic, obviously.
0:05:26 > 0:05:28Suddenly we got a bit more exotic.
0:05:28 > 0:05:32- I was going to say, cordon bleu... - Yeah!- ..and the way you've described
0:05:32 > 0:05:35your food habits, your food experience, it is...
0:05:35 > 0:05:37- Chalk and cheese. - Exactly, so you must...
0:05:37 > 0:05:39Cream, you know! All sort of things.
0:05:39 > 0:05:42What kind of dishes do you remember that worked well or...?
0:05:42 > 0:05:44- Chicken liver pate.- Right, yes, yes.
0:05:44 > 0:05:47Which was very popular.
0:05:47 > 0:05:51A lot of boeuf bourguignon, things like that.
0:05:55 > 0:05:57Well, it wouldn't be a tennis club
0:05:57 > 0:06:01- if we didn't actually have a berry, or a strawberry.- Aw!
0:06:01 > 0:06:04I don't know if you're a strawberry fan, these are local strawberries.
0:06:04 > 0:06:08They do look local! They look quite different, don't they?
0:06:08 > 0:06:09Mm-mm.
0:06:09 > 0:06:12- I don't really remember strawberries at home.- No?
0:06:12 > 0:06:14It was a luxury, unless you found them
0:06:14 > 0:06:16in the hedgerows, wild strawberries,
0:06:16 > 0:06:19- which are delicious.- Even better, aren't they?- Really delicious.
0:06:19 > 0:06:23After school, when I was a kid, I used to go up to Wimbledon
0:06:23 > 0:06:26and get return tickets from people leaving early
0:06:26 > 0:06:29and go and watch matches, because I was so obsessed with tennis
0:06:29 > 0:06:33and that's where I remember strawberries coming into play a bit.
0:06:35 > 0:06:37I do love a strawberry.
0:06:37 > 0:06:40For me, it's the quintessential British summer fruit,
0:06:40 > 0:06:43and when they come into season, they're always a reminder
0:06:43 > 0:06:46that Wimbledon fortnight is just around the corner.
0:06:47 > 0:06:50Every single day during the tournament,
0:06:50 > 0:06:53visitors get through over 8,000 punnets of them.
0:06:55 > 0:06:58In fact, strawberries are the UK's favourite soft fruit.
0:07:01 > 0:07:03To find out the secret to a great strawberry,
0:07:03 > 0:07:06I'm visiting a local Surrey grower.
0:07:07 > 0:07:11Charles Secrett's family business goes back over 100 years.
0:07:13 > 0:07:15It started in 1908.
0:07:15 > 0:07:19My grandfather, the venerable FA Secrett,
0:07:19 > 0:07:22bought 20 acres of land at Kew.
0:07:22 > 0:07:26He grew a sort of wide range of horticultural crops,
0:07:26 > 0:07:28- which he took into London.- Right.
0:07:28 > 0:07:31I think at the height of his business prowess,
0:07:31 > 0:07:33he had six farms on the go.
0:07:36 > 0:07:38When Charles took over the business,
0:07:38 > 0:07:41he was one of the first farmers in Surrey to try a new craze
0:07:41 > 0:07:45that came over from America in the 1970s -
0:07:45 > 0:07:46Pick Your Own.
0:07:46 > 0:07:48It was all about strawberries.
0:07:48 > 0:07:50You would grow your field strawberries
0:07:50 > 0:07:51and just open the gates
0:07:51 > 0:07:54and miraculously the hordes would come in and pick you out.
0:07:54 > 0:07:56It was very, very...
0:07:56 > 0:07:58As I remember it, because I used to go,
0:07:58 > 0:08:00- it was a family day out, almost. - Yes.
0:08:00 > 0:08:03- Loads of us would go, loads of mums, loads of kids...- Yes.
0:08:03 > 0:08:06..have a great day in the countryside, eat a couple.
0:08:06 > 0:08:08Er...yes. Naughty!
0:08:08 > 0:08:10And then pick those and take them home. Well..
0:08:10 > 0:08:13- Got to try them first. - I agree.
0:08:13 > 0:08:16Do you still have to bend down to pick them up?
0:08:16 > 0:08:18Well, some people do, but an awful lot of strawberries
0:08:18 > 0:08:23are now being grown out of the ground, or on raised beds.
0:08:23 > 0:08:26You'll see here, we grow table-top strawberries.
0:08:26 > 0:08:29- So the strawberries are grown three foot off the ground.- OK.
0:08:29 > 0:08:31The fruit hangs over the side, it's very easy to pick,
0:08:31 > 0:08:35but it does encourage good air movement all round the plants,
0:08:35 > 0:08:39so the crops are always dry, apart from the irrigation,
0:08:39 > 0:08:41which is fed through to the roots.
0:08:41 > 0:08:45Innovations like these have helped British strawberry production
0:08:45 > 0:08:48to increase by 36% in five years.
0:08:50 > 0:08:52We've seen a lot of polytunnels
0:08:52 > 0:08:55go up for strawberry production in this country.
0:08:55 > 0:08:56The advantage of polytunnels is,
0:08:56 > 0:08:58it keeps the rain off the strawberries.
0:08:58 > 0:09:01- You don't actually want strawberries to get wet.- Sure.
0:09:01 > 0:09:05The bane of any picker and operator was they've got the crop
0:09:05 > 0:09:07all ready for the weekend and they get a wet weekend.
0:09:07 > 0:09:09And it will just wipe the crop out.
0:09:11 > 0:09:13Some growers are even trying LED lights
0:09:13 > 0:09:18to extend the growing season from six weeks to nearly nine months.
0:09:18 > 0:09:21Imagine eating British strawberries at Christmas!
0:09:22 > 0:09:26And there is nothing like an English strawberry.
0:09:26 > 0:09:30With the heat of the sun on it. How many times do people
0:09:30 > 0:09:32take strawberries home and put them in the fridge?
0:09:32 > 0:09:35Which is what we all do, because it does make them keep longer.
0:09:35 > 0:09:37But there is nothing, nothing like
0:09:37 > 0:09:39eating strawberries warmed by the sun.
0:09:39 > 0:09:40Lead on!
0:09:42 > 0:09:44Forget about exotic fruits,
0:09:44 > 0:09:48strawberries are one of the original super-foods.
0:09:48 > 0:09:49They're packed full of Vitamin C
0:09:49 > 0:09:55and may even help lower cholesterol - if you go easy on the cream!
0:09:55 > 0:09:59Well, this is called El Santa, it has good flavour, good shape
0:09:59 > 0:10:03and it yields well and it does travel quite well,
0:10:03 > 0:10:07so you can pick it and transport it round the country.
0:10:07 > 0:10:10But we're not really interested in that, we want to pick 'em
0:10:10 > 0:10:13and eat 'em straight away, because that's when they're at their best
0:10:13 > 0:10:16and of course this now, you're going to be eating this with
0:10:16 > 0:10:19the warmth still in the strawberry and that's what makes it so special.
0:10:19 > 0:10:21The flavour just comes alive.
0:10:27 > 0:10:30It's so sweet and that's just...
0:10:30 > 0:10:33But then, the thing I like about it is, it's so juicy.
0:10:33 > 0:10:36Sometimes people go for the largest strawberries,
0:10:36 > 0:10:37but they are not always the best.
0:10:37 > 0:10:40The flavour can be more intense in the slightly smaller ones,
0:10:40 > 0:10:43so actually, these are a little bit smaller, so I like them,
0:10:43 > 0:10:45so, very nice.
0:10:45 > 0:10:48- Well, you may have a taste as well. - Oh, can I?
0:10:48 > 0:10:50Well, you've had enough. That's your second punnet.
0:10:53 > 0:10:57So, there are three rules for great strawberries that I've learnt today.
0:10:57 > 0:11:00Get local if you can, don't put them in the fridge,
0:11:00 > 0:11:05and when it comes to these berries, big isn't always best.
0:11:07 > 0:11:10Back in Limpsfield, Anneka's brought me
0:11:10 > 0:11:13to one of the most important places in her childhood.
0:11:14 > 0:11:15So, Brian.
0:11:17 > 0:11:20This is St Peter's church, beautiful old 12th-century church,
0:11:20 > 0:11:25where I was a chorister, so that was three services on a Sunday,
0:11:25 > 0:11:27two weddings on a Saturday.
0:11:27 > 0:11:29- There must be many happy memories for you in there...- Yeah.
0:11:29 > 0:11:32..so why don't you go in there and relive those memories?
0:11:32 > 0:11:34I'm going to go to the church hall, I'm going to cook you a dish,
0:11:34 > 0:11:36which is a nostalgic dish.
0:11:36 > 0:11:39- What are you going to do? - I'll tell you when I see you.
0:11:39 > 0:11:40Oh, oh, oh, oh!
0:11:40 > 0:11:43- You go in there, off you go in there. - Lunch!- Enjoy, enjoy.
0:11:45 > 0:11:47Anneka's told me about how her mum
0:11:47 > 0:11:50went all cordon bleu in the '70s.
0:11:51 > 0:11:54Well, I'm going to make perhaps the classic dish of the decade,
0:11:54 > 0:11:55Chicken kiev.
0:11:57 > 0:12:00It's bread-crumbed and stuffed with garlic butter,
0:12:00 > 0:12:02and that's where I'm starting.
0:12:02 > 0:12:05Take some butter, plenty of it.
0:12:08 > 0:12:09There we go.
0:12:09 > 0:12:13And just give that a bit of a soften up.
0:12:13 > 0:12:16Then I'm going to put some parsley in there. OK.
0:12:16 > 0:12:19Now... I'm going to take a little bit out
0:12:19 > 0:12:22and put that in my breadcrumbs over here.
0:12:24 > 0:12:26That's for later.
0:12:26 > 0:12:30And the rest goes into the butter.
0:12:30 > 0:12:31Clove of garlic.
0:12:34 > 0:12:37Garlic really does season the chicken from the inside,
0:12:37 > 0:12:40makes it lovely and moist.
0:12:40 > 0:12:44And it was, in the day, a very classic dish,
0:12:44 > 0:12:47all the large hotels and big restaurants used to make this.
0:12:47 > 0:12:50So give this a stir round.
0:12:52 > 0:12:55I need to chill the butter until it's solid.
0:12:55 > 0:12:59Pop it on some clingfilm, roll into a sausage shape
0:12:59 > 0:13:01before sticking it in the freezer.
0:13:01 > 0:13:03And this can be done well in advance.
0:13:04 > 0:13:07I've got one here. This has been in the freezer.
0:13:07 > 0:13:09I've taken it out now and the reason we do that, is so that
0:13:09 > 0:13:13it doesn't actually melt straight away when the chicken is cooking.
0:13:13 > 0:13:18It softens and then it flavours, so we'll take some of that.
0:13:19 > 0:13:22Think that will probably be enough.
0:13:31 > 0:13:32Smells delicious.
0:13:34 > 0:13:37It's lovely to come here just to have a look around,
0:13:37 > 0:13:39because obviously, when I was a chorister, I would be
0:13:39 > 0:13:43scrambling along the cobble stones, flinging my bicycle somewhere,
0:13:43 > 0:13:45rather late for a service and then there would be
0:13:45 > 0:13:50friends' weddings and then, sadly, friends' funerals.
0:13:50 > 0:13:52So, big breath, I'm going to have a look.
0:13:56 > 0:13:59Wow, here are all the notices... Look at this,
0:13:59 > 0:14:02"St Peter's Messy Church for children and families together."
0:14:02 > 0:14:05That's a bit of a change from Sunday school I used to do here.
0:14:05 > 0:14:09Didn't do anything messy, it was very sensible. Let's go in.
0:14:14 > 0:14:16Oh, it's lovely.
0:14:16 > 0:14:21There's been a church on this site since before the Normans.
0:14:21 > 0:14:24It's absolutely lovely, you always feel you have to whisper slightly.
0:14:24 > 0:14:27So we would... As the choir, we would come out of that door
0:14:27 > 0:14:29and file round here.
0:14:31 > 0:14:35Never had a carpet. What's all this?
0:14:35 > 0:14:36Anyway, there's a carpet now.
0:14:36 > 0:14:39And then we'd come round,
0:14:39 > 0:14:43do a little bit of a nod and this would be my seat here.
0:14:44 > 0:14:46And this is when the sweets came out!
0:14:46 > 0:14:48More or less as soon as we sat down.
0:14:48 > 0:14:51I'm half expecting to see some sweet wrappers on the floor.
0:14:55 > 0:14:59Very significant part of my life, this, very significant.
0:14:59 > 0:15:03It's very moving, actually, to be back in this beautiful building.
0:15:05 > 0:15:06It sort of rubs off on you.
0:15:10 > 0:15:12Very, very special place, this.
0:15:19 > 0:15:24In the village hall, my nostalgic chicken kiev is taking shape.
0:15:25 > 0:15:27We've got a skinless breast of chicken
0:15:27 > 0:15:30and we've kept the wing bone on there.
0:15:30 > 0:15:33So you may need to ask the butcher for that.
0:15:33 > 0:15:39And then just quickly trim off the excess meat to clean the bone...
0:15:39 > 0:15:43It's just for presentation purposes, no other reason,
0:15:43 > 0:15:45but it does make it look really good.
0:15:46 > 0:15:48OK, so we've cleaned it there.
0:15:48 > 0:15:51Just give it a quick bang there.
0:15:52 > 0:15:54Don't throw that away, stick it in the freezer,
0:15:54 > 0:15:56use it in the stock, it's wonderful.
0:15:56 > 0:16:02Now, turn it over, just cut a nice incision there.
0:16:02 > 0:16:04Turn it this way round.
0:16:06 > 0:16:09Just make a nice little pocket, a little pouch...
0:16:09 > 0:16:13And then I'm just going to make another incision here,
0:16:13 > 0:16:17just to push this pellet of butter inside.
0:16:17 > 0:16:23Now what we need to do now, is to seal it in and retain the shape.
0:16:23 > 0:16:25So to do that, we're going to take these two eggs -
0:16:25 > 0:16:27that I need in a second anyway -
0:16:27 > 0:16:29for my egg wash on the outside.
0:16:31 > 0:16:32Beat them up.
0:16:34 > 0:16:36You need two eggs like this...
0:16:36 > 0:16:39If you're doing four or six portions, you don't need too much.
0:16:42 > 0:16:46So take a pastry brush and what we do now is use a bit of the egg wash...
0:16:48 > 0:16:49..on the outside there,
0:16:51 > 0:16:54and just brush that across there, like that,
0:16:54 > 0:16:56and a sprinkling of flour.
0:17:01 > 0:17:05And that just helps to stick it all together.
0:17:05 > 0:17:08And to make that work, just think, all the time,
0:17:08 > 0:17:10think of this lovely chicken shape.
0:17:10 > 0:17:14So now it goes into flour that's had salt and pepper put into it,
0:17:14 > 0:17:16very carefully, like that.
0:17:21 > 0:17:25We don't want too much flour on there, so we get rid of the excess.
0:17:25 > 0:17:28The flour will help the egg wash stick,
0:17:28 > 0:17:31and the egg wash will help the breadcrumbs stick on there
0:17:31 > 0:17:33so we get this lovely crisp coating.
0:17:33 > 0:17:35So, in that goes in there.
0:17:35 > 0:17:39Once again, think of keeping the shape of the chicken.
0:17:39 > 0:17:40Take this, keep the shape
0:17:40 > 0:17:42and put it into the breadcrumbs.
0:17:44 > 0:17:46And then smother it in breadcrumbs.
0:17:47 > 0:17:50Make sure that everywhere has got breadcrumbs on it
0:17:50 > 0:17:52and very carefully lift it out.
0:17:55 > 0:17:58Anneka's trip around her old neighbourhood has brought her back
0:17:58 > 0:18:02to her primary school, which is now a private house.
0:18:03 > 0:18:06To my mind, as a small, you know, four, five-year-old,
0:18:06 > 0:18:09going up to the age of about 10, 11,
0:18:09 > 0:18:12this was a gigantic empire, this school.
0:18:13 > 0:18:15Obviously the garage wasn't there
0:18:15 > 0:18:18and you just walked into school there.
0:18:18 > 0:18:20Had assembly in the big hall
0:18:20 > 0:18:23and a very, very happy place that was.
0:18:23 > 0:18:27Best... Best years of my life, probably.
0:18:27 > 0:18:30I'd give anything to be five and going back again.
0:18:30 > 0:18:33I'd like to live the whole period of my childhood again.
0:18:35 > 0:18:38It is obviously something I hold very dear and precious,
0:18:38 > 0:18:41so forgive me for being slightly... "Aww!"
0:18:41 > 0:18:43..mad!
0:18:51 > 0:18:53I'm ready to brown and seal my chicken
0:18:53 > 0:18:55before putting it in the oven.
0:18:55 > 0:18:57Just a little knob of butter in there,
0:18:57 > 0:18:59just for flavour,
0:18:59 > 0:19:00but the thing to remember here is
0:19:00 > 0:19:03normally you put the presentation side down first
0:19:03 > 0:19:06when you've got breadcrumbs, but in this instance,
0:19:06 > 0:19:09where it's sealed we want to cook that first
0:19:09 > 0:19:11so it actually it cooks together and sets.
0:19:11 > 0:19:14Remember, we're trying to keep the butter in the middle
0:19:14 > 0:19:17so it just melts when it is cooked.
0:19:17 > 0:19:19So, in it goes here to seal it all off.
0:19:24 > 0:19:27OK, so, having got so far, now we turn it over.
0:19:29 > 0:19:32Look at that lovely colour on that side.
0:19:32 > 0:19:34And it does take a little bit of patience, does this.
0:19:36 > 0:19:37But you want that lovely colour
0:19:37 > 0:19:39so it looks really attractive.
0:19:39 > 0:19:40They used to deep fry these
0:19:40 > 0:19:42in the big restaurants,
0:19:42 > 0:19:44but nobody wants to do that at home.
0:19:47 > 0:19:49Look at that, that is a fantastic colour.
0:19:49 > 0:19:52So take that, put it onto here.
0:19:53 > 0:19:58Just pour that oil and butter over the top.
0:19:58 > 0:20:01Oven door open, I'll put that in the oven.
0:20:01 > 0:20:02It's about 180 degrees
0:20:02 > 0:20:05and it's going to cook for about 10/15 minutes.
0:20:05 > 0:20:06We don't want to dry it out
0:20:06 > 0:20:09but remember we've got the butter in the middle.
0:20:12 > 0:20:17We devotedly, as children, had wildflower books, books of birds
0:20:17 > 0:20:22and we never... We never walked anywhere without these books,
0:20:22 > 0:20:26and we were just always intrigued to look and see what was growing.
0:20:26 > 0:20:31And I don't know what that building is. That wasn't there.
0:20:31 > 0:20:33I'm confused. I'm really confused.
0:20:33 > 0:20:35Where is the tree we used to swing on?
0:20:37 > 0:20:40I think it was there, I think that horrible building...
0:20:41 > 0:20:46What is that building that has taken the place of my beloved tree
0:20:46 > 0:20:48that used to be there?
0:20:50 > 0:20:54Anyway, this then became the playing field for my school,
0:20:54 > 0:20:55and you can see the nets there
0:20:55 > 0:20:58that have been taken over by the tennis club,
0:20:58 > 0:21:01but that was the school and so we'd spill out at break
0:21:01 > 0:21:03and often play in this area.
0:21:03 > 0:21:07We had our sports day here, and we had nature lessons,
0:21:07 > 0:21:08back to the book,
0:21:08 > 0:21:10and that stile over there and beyond -
0:21:10 > 0:21:13you can see it, it is very much as it was,
0:21:13 > 0:21:16and we just used to walk round and go...
0:21:16 > 0:21:20You know, just looking for Harebells and sheep's bit scabious,
0:21:20 > 0:21:23that sounds quite racy. Nipple wart.
0:21:23 > 0:21:27We laughed a lot at some of these pages, we were quite childish.
0:21:27 > 0:21:31While Anneka's been wandering over the green fields of home,
0:21:31 > 0:21:36I've been preparing a cordon bleu classic, chicken kiev.
0:21:36 > 0:21:39I've made some garlic butter with parsley, which I've frozen
0:21:39 > 0:21:42so it melts slowly while the dish is in the oven.
0:21:42 > 0:21:46I've made a little pocket inside the chicken breast for the butter
0:21:46 > 0:21:49and dipped the whole lot in flour, egg and breadcrumbs
0:21:49 > 0:21:52before browning it all over and putting it in the oven to cook.
0:21:54 > 0:21:57All I need to finish the dish is
0:21:57 > 0:22:00a warm salad of green beans and shallots.
0:22:00 > 0:22:03- Oh!- Hiya.
0:22:03 > 0:22:05The smell of garlic as I walked through.
0:22:05 > 0:22:08- Oh, really? - Yeah. It's boding well.
0:22:08 > 0:22:12That might tell you what we're doing - chicken kiev.
0:22:12 > 0:22:13Oh, fantastic!
0:22:13 > 0:22:15It's the first complicated dish
0:22:15 > 0:22:17- I tried to do to impress a boyfriend.- Oh, right.
0:22:17 > 0:22:20And I got the recipe a bit wrong because I didn't really underst...
0:22:20 > 0:22:22Oh! It didn't look like that.
0:22:22 > 0:22:25- Oh, I see. - It didn't look like that at all.
0:22:25 > 0:22:26I found it really difficult
0:22:26 > 0:22:28to approach the chicken breast on the bone
0:22:28 > 0:22:31but I didn't quite understand some of the ingredients.
0:22:31 > 0:22:34For example, a bulb of garlic is a bulb of garlic.
0:22:34 > 0:22:37A clove of garlic, I found out, is something quite different.
0:22:37 > 0:22:38- It's a segment.- It's a segment.
0:22:38 > 0:22:41- It could be a tenth of it! - It isn't the entire bulb.
0:22:41 > 0:22:45So I put the entire bulb of garlic, crushed up,
0:22:45 > 0:22:48lovingly, trying to impress, into this one single chicken breast.
0:22:48 > 0:22:51They do say that when you've eaten garlic, you should eat parsley,
0:22:51 > 0:22:53so about ten bunches, you'd be fantastic.
0:22:53 > 0:22:55We didn't know that in 1975.
0:22:55 > 0:22:57Right, so, what I'm going to do,
0:22:57 > 0:22:59- I'm going to make a little bit of dressing here.- OK.
0:22:59 > 0:23:02So, I've got some French Dijon mustard. Are you...?
0:23:02 > 0:23:05- Lots of mustard or little mustard? - Lots of mustard.
0:23:05 > 0:23:09- That looks grand there. Cider vinegar.- Oh, lovely.
0:23:09 > 0:23:10So a bit of cider vinegar goes in.
0:23:10 > 0:23:12Very carefully measured out, as you will notice.
0:23:12 > 0:23:15Yes, I'm liking the precision.
0:23:15 > 0:23:18Perfect. Some rapeseed oil.
0:23:18 > 0:23:21- It's got a nice flavour, it's got nutty smell to it.- Yeah.
0:23:21 > 0:23:25We're going to put some salt and pepper in there.
0:23:25 > 0:23:27- I do love shallots.- OK.
0:23:27 > 0:23:29Put this into the dressing.
0:23:29 > 0:23:32And then we take the beans, which are nice and dried off,
0:23:32 > 0:23:35- put those in there. - Look at those colours!
0:23:35 > 0:23:38And I'll know you'll love this next little bit.
0:23:38 > 0:23:40Exactly, get the hands in, whilst it hot.
0:23:40 > 0:23:43But they'll soon be warm rather than...
0:23:43 > 0:23:45Yeah, just chuck it over my trousers.
0:23:45 > 0:23:46That's fine too, it's fine!
0:23:46 > 0:23:48You came into the kitchen, not me!
0:23:50 > 0:23:53- Shall I check?- Have a taste of that. I think they're lovely.
0:23:53 > 0:23:55- I'm going to put a drop more salt and pepper in there.- Oh!
0:23:55 > 0:23:58Aren't they lovely?! I love this rapeseed oil.
0:23:58 > 0:24:00- So good for you.- So nutty.
0:24:02 > 0:24:06Let's just put these beans in the middle of the plate.
0:24:06 > 0:24:09The memory lives on in my head.
0:24:09 > 0:24:11That's the way it should be.
0:24:11 > 0:24:13Food is all about creating great memories,
0:24:13 > 0:24:16and today is a memory day for you, just...
0:24:18 > 0:24:22- It's a bit cheffy, but... - Quite cheffy.
0:24:22 > 0:24:25- Then we just put it...- Oh!
0:24:25 > 0:24:27..on top, and we just take that cloth
0:24:27 > 0:24:28cos I've just made a bit of a mess there.
0:24:28 > 0:24:32I can so confidently say that mine looked nothing like that.
0:24:32 > 0:24:34It was a different dish!
0:24:36 > 0:24:40The nostalgic dish I've cooked for Anneka is chicken kiev -
0:24:40 > 0:24:42a chicken breast stuffed with garlic butter
0:24:42 > 0:24:44and cooked in herby breadcrumbs.
0:24:46 > 0:24:48I've also made a warm salad of green beans and shallots
0:24:48 > 0:24:51in a mustard vinaigrette.
0:24:54 > 0:24:58- Go for it.- Oh, my goodness, oh, my goodness. What's going to happen?
0:25:00 > 0:25:02That looks delicious, that does.
0:25:02 > 0:25:05All the juices trickling out - oh, my goodness, that's amazing!
0:25:05 > 0:25:08(Look, look, look!)
0:25:08 > 0:25:13- Oh, so posh.- Mmm, mmm. Thank you!
0:25:13 > 0:25:15Now keep at it, cos you wanted all that yourself.
0:25:15 > 0:25:17I do. Yeah, you're not getting any.
0:25:17 > 0:25:20It's just melted into the breast, kept it lovely and moist.
0:25:20 > 0:25:21And it smells...
0:25:21 > 0:25:24It's so delicate, actually. It really is delicate.
0:25:25 > 0:25:27(Don't mind me!)
0:25:29 > 0:25:31It's heaven.
0:25:31 > 0:25:33Heaven!
0:25:33 > 0:25:38I'm really... I am 15, back in the day... I'll carry on.
0:25:38 > 0:25:40Please, you just finish that off.
0:25:40 > 0:25:41Don't mind me, everyone!
0:25:46 > 0:25:49Coming to Anneka's childhood village,
0:25:49 > 0:25:51I've been surprised by how green Surrey is,
0:25:51 > 0:25:54even though it's so close to London.
0:25:54 > 0:25:56And it's home to millions of creatures
0:25:56 > 0:25:58farmed for the food they produce.
0:25:58 > 0:26:02I'm not just talking about cows or sheep - I'm talking about bees.
0:26:05 > 0:26:07Master beekeeper Bob Maurer
0:26:07 > 0:26:11is chairman of the Surrey Beekeepers Association.
0:26:11 > 0:26:13Surrey is very good for bees
0:26:13 > 0:26:15cos there is a huge diversity of flowers.
0:26:15 > 0:26:18We have plenty of trees, I think we are
0:26:18 > 0:26:21the most wooded county in the country.
0:26:24 > 0:26:28Most of the round furry bees we see in our gardens are bumblebees,
0:26:28 > 0:26:31which live in nests, often underground.
0:26:31 > 0:26:34Only one sort of bee makes enough honey
0:26:34 > 0:26:36for beekeepers like Bob to harvest.
0:26:36 > 0:26:40Unsurprisingly, they're called honeybees.
0:26:40 > 0:26:43They live in huge colonies in hives and, confusingly,
0:26:43 > 0:26:45they look a bit like wasps.
0:26:47 > 0:26:49Honeybees collect two things from flowers to give them
0:26:49 > 0:26:51a balanced diet.
0:26:51 > 0:26:55Nectar is a sugary liquid packed full of carbohydrates,
0:26:55 > 0:26:59and powdery pollen is a good source of protein.
0:27:00 > 0:27:02When the bees return to the hive,
0:27:02 > 0:27:05they fill wax honeycombs with regurgitated nectar
0:27:05 > 0:27:09and fan it with their wings to evaporate the water content
0:27:09 > 0:27:11so it becomes concentrated into honey.
0:27:14 > 0:27:18Humans have been taking honey from beehives for thousands of years.
0:27:18 > 0:27:23Honeycombs have even been found intact in ancient Egyptian tombs.
0:27:25 > 0:27:28But even with the benefits of modern technology,
0:27:28 > 0:27:31extracting the honey can be a sticky business.
0:27:31 > 0:27:33The first step is to cut away the wax cap
0:27:33 > 0:27:36that's sealing the honeycomb.
0:27:36 > 0:27:38I've known beekeepers give up
0:27:38 > 0:27:41because they just got into such a mess doing this.
0:27:45 > 0:27:51I spend a good couple of hours going around with plastic sheeting,
0:27:51 > 0:27:54and all the door handles and taps,
0:27:54 > 0:27:59anything I might touch, are covered in clingfilm.
0:27:59 > 0:28:03It's a lot easier to do that and then whip the clingfilm off
0:28:03 > 0:28:08afterwards than spend hours going round wiping surfaces down.
0:28:10 > 0:28:14The honey is removed from the combs by spinning it in a centrifuge.
0:28:14 > 0:28:16And we start it slowly,
0:28:16 > 0:28:21because sometimes when you turn it up to full speed
0:28:21 > 0:28:23it may start to walk about.
0:28:25 > 0:28:28As it spins, the honey is thrown out to the side,
0:28:28 > 0:28:31spatters against the side of the stainless steel drum
0:28:31 > 0:28:33and runs down to the bottom.
0:28:38 > 0:28:42The honey that you've produced yourself is always special,
0:28:42 > 0:28:44particularly the first jar you ever produce,
0:28:44 > 0:28:48that's a marvellous experience, to think, "I've done that."
0:28:50 > 0:28:53There are over 40,000 beekeepers in this country,
0:28:53 > 0:28:55and most are amateurs.
0:28:55 > 0:28:58Jill and Maggie are new converts to the hobby.
0:28:58 > 0:29:01You can cook with your honey.
0:29:01 > 0:29:06I also make mead, which is a drink with fermented honey.
0:29:06 > 0:29:09You can add spices, you can use up autumn fruits, you can,
0:29:09 > 0:29:11you know, make a nice alcoholic drink.
0:29:15 > 0:29:17Not all our bees make honey,
0:29:17 > 0:29:20but they all play a vital role in food production.
0:29:20 > 0:29:24They pollinate nearly every crop we grow by picking up pollen
0:29:24 > 0:29:27from one flower and transferring it to the next one they visit.
0:29:30 > 0:29:34So, whether you want to bring bees to your vegetable patch,
0:29:34 > 0:29:37or just want to make sure they have enough food to last the winter,
0:29:37 > 0:29:40grow plants with lots of pollen and nectar,
0:29:40 > 0:29:44and the bees will be as happy in your garden as you are.
0:29:44 > 0:29:45Cheers!
0:29:53 > 0:29:56Back in Limpsfield, we're about to
0:29:56 > 0:29:59get our first glimpse of Anneka's childhood home.
0:29:59 > 0:30:03- I could admit to you now that I have stalked this house.- Oh, really?
0:30:03 > 0:30:07Yes, I've driven my car, driven from London and driven
0:30:07 > 0:30:11and parked outside and just gazed at this house
0:30:11 > 0:30:14in quite a sort of, you know, stalkery way.
0:30:14 > 0:30:16And been too shy to ring the doorbell.
0:30:16 > 0:30:20Because I'm desperate to get inside - I'm desperate.
0:30:20 > 0:30:23But it doesn't look like our house. It was yellow.
0:30:23 > 0:30:26They've changed the brickwork and the tiles and everything.
0:30:26 > 0:30:27So, can we go in?
0:30:27 > 0:30:29So today you get your chance.
0:30:29 > 0:30:33You get your chance to walk in there, think about times of the past,
0:30:33 > 0:30:36and in the meantime, I'm going to cook another dish for you.
0:30:36 > 0:30:38- Oh, pudding?- No, sadly not.- Oh, no!
0:30:38 > 0:30:41But lovely, you'll love it, just like you did with the first one.
0:30:41 > 0:30:44You go and you have a look at that house.
0:30:44 > 0:30:46- Thanks, Brian.- In you go. Enjoy.
0:30:49 > 0:30:51Oh, my God!
0:30:51 > 0:30:54This is so glamorous.
0:30:54 > 0:30:56This is amazing!
0:30:56 > 0:30:59I have to come in here, because I spent a lot of time in here.
0:30:59 > 0:31:01It's the cupboard under the stairs.
0:31:01 > 0:31:06And I just sat in there in the dark because I loved the smell of polish.
0:31:06 > 0:31:09While Anneka explores, I've made my way into the back garden
0:31:09 > 0:31:11where we've set up my outdoor kitchen,
0:31:11 > 0:31:14and I'm going to make her a unique tribute dish.
0:31:14 > 0:31:16Anneka loves the outside life,
0:31:16 > 0:31:19so I've got a beautiful breast of pheasant here.
0:31:19 > 0:31:21In fact, I've got two breasts - a crown of pheasant.
0:31:21 > 0:31:23Taken the legs off and I'm going to roast this
0:31:23 > 0:31:25and serve it in a mushroom sauce
0:31:25 > 0:31:29because she used to go foraging just down there to get lovely mushrooms.
0:31:29 > 0:31:32And then I'm going to create a little potato dish
0:31:32 > 0:31:36with roast chestnuts, and, just like Sparky used to do, with bacon.
0:31:36 > 0:31:37First thing we need to do,
0:31:37 > 0:31:39we need to get this pheasant in the oven.
0:31:39 > 0:31:41So I put it into a roasting tray.
0:31:41 > 0:31:43You can see I've smeared it with butter,
0:31:43 > 0:31:46salt and pepper first, smeared it with butter
0:31:46 > 0:31:49to give it bags of flavour, and then we just put that in the oven,
0:31:49 > 0:31:50comme ca.
0:31:52 > 0:31:54180 degrees, 200 degrees.
0:31:54 > 0:31:56It's going to take about 20 minutes,
0:31:56 > 0:31:5915-20 minutes, but it needs to rest afterwards.
0:31:59 > 0:32:01While the pheasant is in the oven,
0:32:01 > 0:32:04I can get on with making the filling for the potato cake,
0:32:04 > 0:32:08starting with a rasher of back bacon chopped finely.
0:32:08 > 0:32:12I'm adding a chopped shallot for sweetness and flavour.
0:32:13 > 0:32:16I don't really want to colour the shallots too much.
0:32:16 > 0:32:18I just want to get the flavours out.
0:32:23 > 0:32:28And now I've got some already cooked chestnuts.
0:32:28 > 0:32:32Then put in the pan with our bacon and shallots.
0:32:32 > 0:32:33Look at that.
0:32:37 > 0:32:41Let's put some chopped parsley in there.
0:32:41 > 0:32:45Lovely colours, great smell.
0:32:48 > 0:32:49Delicious.
0:32:49 > 0:32:51Bit of salt,
0:32:51 > 0:32:54bit of pepper,
0:32:54 > 0:32:55and I can take that off now.
0:32:55 > 0:32:58Just leave it to the side till the potatoes are ready.
0:33:01 > 0:33:04Phew. Deep breaths - about to go into my bedroom.
0:33:04 > 0:33:06Oh! Oh!
0:33:08 > 0:33:10Oh, my goodness!
0:33:14 > 0:33:16Crikey!
0:33:18 > 0:33:22The thing is, I thought I would be sobbing my way round this house
0:33:22 > 0:33:26because the build-up to this moment is so intense.
0:33:26 > 0:33:28But the house is so different now.
0:33:28 > 0:33:31But obviously the layout's here,
0:33:31 > 0:33:35and this was my bedroom, except it was against the wall there.
0:33:35 > 0:33:39And the best thing was that incredible view out there,
0:33:39 > 0:33:40and I just...
0:33:40 > 0:33:44Such happy memories of being a very tiny child
0:33:44 > 0:33:47and being snuggled up in bed and my dad mowing the lawn,
0:33:47 > 0:33:51and just lying in bed and feeling so safe and happy with
0:33:51 > 0:33:55the whirring of the lawnmower and the smell of the grass coming up.
0:33:55 > 0:33:58It's just my defining memory of childhood.
0:33:58 > 0:34:00Oh, dear, I just wish...
0:34:00 > 0:34:04I would just wish my parents were alive.
0:34:04 > 0:34:05I've only just lost them
0:34:05 > 0:34:07and I wish they could've hung on for this moment
0:34:07 > 0:34:11to share with them, because they'd have gone "bloody Nora!"
0:34:14 > 0:34:18God, it's amazing, it looks like the Chelsea Flower Show out there!
0:34:18 > 0:34:21Sorry, Dad, but it wasn't like that back in the day.
0:34:22 > 0:34:24I don't know about the Chelsea Flower Show -
0:34:24 > 0:34:27making the potato cake could end up
0:34:27 > 0:34:29like an episode of Casualty if I'm not careful!
0:34:29 > 0:34:32This is one of the most dangerous jobs in the kitchen,
0:34:32 > 0:34:34so mind your fingers!
0:34:37 > 0:34:39Even-sized potatoes for the bottom,
0:34:39 > 0:34:41which will become the top,
0:34:41 > 0:34:43and you'll see how,
0:34:43 > 0:34:45so we just lay these now, put those...
0:34:49 > 0:34:52Takes a bit of patience and a bit of time, but it is well worth it.
0:34:52 > 0:34:55And once you've got this work done, put it in the oven
0:34:55 > 0:34:57and you can get cleaned up whilst it's cooking.
0:34:57 > 0:34:58That last one goes in there.
0:35:00 > 0:35:02Now I'm just going to take my mixture,
0:35:02 > 0:35:05and put that in there. Just look at that - it looks lovely.
0:35:08 > 0:35:11And what we need to do is we need to get a really nice colour
0:35:11 > 0:35:15on the bottom of these, just nice and golden brown,
0:35:15 > 0:35:17and then we can cook it in the oven.
0:35:17 > 0:35:22We take some more potato, just lean it over to make, like,
0:35:22 > 0:35:25a little potato cake, or a sandwich, if you like.
0:35:30 > 0:35:33I can see that's starting to colour,
0:35:33 > 0:35:35want to make sure it doesn't stick.
0:35:35 > 0:35:39Just one more goes in there. Lovely.
0:35:39 > 0:35:40And one on top.
0:35:43 > 0:35:45Bit of salt and pepper.
0:35:54 > 0:35:58And we just leave it for a couple of minutes now to get a lovely colour.
0:36:02 > 0:36:05Up in her old bedroom, Anneka's going back in time with the help
0:36:05 > 0:36:09of the diaries she kept from the age of eight until she was 16.
0:36:11 > 0:36:13This was the first one.
0:36:13 > 0:36:16It was meant to be a five-year diary, but I just wrote so much,
0:36:16 > 0:36:19and then they expanded and I just wrote, you know,
0:36:19 > 0:36:23just page... Look at it - page after page after page.
0:36:23 > 0:36:26Every... It's fascinating to read
0:36:26 > 0:36:30because it's such an interesting piece of social history.
0:36:30 > 0:36:33My kids would be absolutely... Wouldn't believe this childhood.
0:36:33 > 0:36:38It's all about being outside and, you know, just your friends,
0:36:38 > 0:36:41and letter-writing is so important, and writing everything down.
0:36:42 > 0:36:45Yeah, it's extraordinary.
0:36:45 > 0:36:53So, today, in many ways, has been a very, very emotional day, in a way.
0:36:57 > 0:37:01And every page I talk about what I've had for lunch!
0:37:03 > 0:37:07I hope my tribute dish will be worthy of a mention in a diary.
0:37:07 > 0:37:11I've roasted a crown of pheasant in the oven.
0:37:11 > 0:37:14While it's been resting, I've prepared a potato cake,
0:37:14 > 0:37:18first making a filling with bacon, shallots, chestnuts and parsley
0:37:18 > 0:37:23then finely slicing a potato, arranging the slices in a pan
0:37:23 > 0:37:26and topping them with the filling and another layer of potatoes.
0:37:30 > 0:37:33My friend, what are you up to now?
0:37:33 > 0:37:36I've created a potato just for you and Sparky,
0:37:36 > 0:37:37but what I'm going to do now,
0:37:37 > 0:37:40- you need to stand back because it gets dangerous.- OK.
0:37:40 > 0:37:43What I'm going to do is I'm going to put some red wine in there
0:37:43 > 0:37:45just to finish cooking it.
0:37:45 > 0:37:49So a bit of oil, so that will help it not stick and come out
0:37:49 > 0:37:54when I'm ready, and then a wee bit of red wine.
0:37:54 > 0:37:56Now, the tip I have learnt doing this
0:37:56 > 0:37:59is not to put too much red wine in there,
0:37:59 > 0:38:02- to let it evaporate. And all the potatoes go...- Yep.
0:38:02 > 0:38:06..and soak up this wonderful Bordeaux flavour.
0:38:06 > 0:38:08So that goes in the oven.
0:38:08 > 0:38:10It's all go, Brian, it's all go.
0:38:10 > 0:38:14It's all fantastic. How was your bedroom?
0:38:14 > 0:38:15Oh, my bedroom!
0:38:15 > 0:38:18No, I'm freaked out because I'm walking around my childhood home,
0:38:18 > 0:38:22trying to find the essence, trying to find something
0:38:22 > 0:38:25that pulls and reminds me, and it's just been so altered.
0:38:25 > 0:38:29You know, the room dimensions have been pushed out, extensions.
0:38:29 > 0:38:32It's so zhooshed up, it's an amazing house but it...
0:38:32 > 0:38:35And the garden - where's my sandpit?
0:38:35 > 0:38:37You know what I mean? What's going on?
0:38:37 > 0:38:40The only place I can find myself as a child
0:38:40 > 0:38:42is if I stand at the end of the garden
0:38:42 > 0:38:45and look out to those fields, and that makes me...
0:38:45 > 0:38:47That's where I'm... That's where I get the lump in my throat.
0:38:47 > 0:38:49See, that's why I'm glad,
0:38:49 > 0:38:52- cos that's where Sparky was, around there, wasn't it?- Yeah, yeah.
0:38:52 > 0:38:54- So, Sparky land.- Sparky land. - Got it.
0:38:54 > 0:38:57But you have elevated him into some sort of mythical creature.
0:38:57 > 0:39:00Remember he had no teeth, so eating was tricky.
0:39:00 > 0:39:05This pheasant will be so tender even Sparky could have eaten it.
0:39:05 > 0:39:09Now, I've got some button mushrooms and the trick is to actually
0:39:09 > 0:39:12get them into the pan and cook them so they get bags of colour.
0:39:12 > 0:39:14So, nice hot pan.
0:39:18 > 0:39:21It's got a lovely golden colour. We've driven some of the moisture out
0:39:21 > 0:39:25so it's concentrated mushroom flavour. They look lovely.
0:39:25 > 0:39:28- So now we're going to put a little bit of dry sherry in there.- Yep.
0:39:28 > 0:39:29I think this works.
0:39:32 > 0:39:36- I've got my stock here, bit of chicken stock.- Ooh!
0:39:36 > 0:39:39- Goes in there.- Looks good.
0:39:39 > 0:39:41So what we have made here is a sauce.
0:39:41 > 0:39:43I'm going to put some double cream in there, I'll do that now.
0:39:43 > 0:39:45Not too much.
0:39:48 > 0:39:49Oh, lovely.
0:39:53 > 0:39:55Just look at that.
0:39:55 > 0:39:59Let that sit and see, look, it's starting to bubble now.
0:39:59 > 0:40:02It's just listening to what we want, it's coming on.
0:40:02 > 0:40:05And the nice thing is now, we've managed to leave this.
0:40:05 > 0:40:06That's rested nicely.
0:40:06 > 0:40:09It's rested, and just need to let it sit there so it tenderises,
0:40:09 > 0:40:11and it keeps the moisture going.
0:40:11 > 0:40:13Let's have a quick look at the potato here.
0:40:15 > 0:40:18- So you've got that, see how it's all sticking together?- It's beautiful.
0:40:18 > 0:40:21That's what we want, and those little hints of red wine there
0:40:21 > 0:40:23which will add fabulous flavour.
0:40:25 > 0:40:28So I'm going to take this breast off here now.
0:40:30 > 0:40:32Sit there carefully.
0:40:32 > 0:40:34Trim it off.
0:40:37 > 0:40:40OK, so, get that out the way.
0:40:41 > 0:40:43And there's a trick to doing the potato.
0:40:43 > 0:40:46- You see how now the red wine's totally absorbed?- Yeah.
0:40:46 > 0:40:50So there's no liquid there so hopefully I can't hurt myself.
0:40:50 > 0:40:52Oh you're going to do an upside-downy.
0:40:52 > 0:40:54Going to do upside-downy, quite right, so you just put...
0:40:54 > 0:40:58Get a plate like that and all you do is just...
0:40:58 > 0:41:00Oh, what...?!
0:41:00 > 0:41:04- Does that look good or...? - That looks amazing.
0:41:04 > 0:41:07Good, and underneath it has got those lovely roast chestnuts.
0:41:07 > 0:41:09God, look at the glaze and the colours!
0:41:09 > 0:41:12And it even stays in one piece! Clever.
0:41:12 > 0:41:15Yeah, I thought for a minute when you said that it was going to move.
0:41:15 > 0:41:16That's incredible.
0:41:16 > 0:41:21So we take now this lovely bit of pheasant
0:41:21 > 0:41:25and I've kept it deliberately not too thick.
0:41:25 > 0:41:27- Mushrooms. - Oh, my goodness, look at you.
0:41:27 > 0:41:30Over the top.
0:41:30 > 0:41:32- Slight dribble down... - That's it.- Oh.
0:41:33 > 0:41:35Just not too much sauce,
0:41:35 > 0:41:37a little bit just round the outside there.
0:41:37 > 0:41:39- Have you done this before? - Never.- No.
0:41:41 > 0:41:44My tribute dish for Anneka is a crown of pheasant -
0:41:44 > 0:41:48the perfect dish for a woman who loves the great outdoors.
0:41:48 > 0:41:51I'm serving it with a potato and chestnut cake
0:41:51 > 0:41:52with bacon and red wine,
0:41:52 > 0:41:57and a mushroom sauce, as a reminder of happy days foraging with her dad.
0:41:57 > 0:42:01Brian, can I just say I'm so honoured to have you cooking
0:42:01 > 0:42:04for me, and touched you've gone to so much trouble of sourcing
0:42:04 > 0:42:07childhood memories and putting it all together on a plate.
0:42:07 > 0:42:09- Quite clever. - Well that's very sweet of you,
0:42:09 > 0:42:13but I really hope you've enjoyed this little trip down memory lane.
0:42:13 > 0:42:16- I have.- Thought back to wonderful times, Mum and Dad, family.- I know.
0:42:16 > 0:42:18Houses, schools. No! Don't.
0:42:18 > 0:42:20Have a try of that.
0:42:20 > 0:42:22That's too good to eat.
0:42:26 > 0:42:30Oh, I must have some of those gorgeous, juicy potatoes.
0:42:33 > 0:42:37Oh, my goodness, Brian, you have surpassed yourself.
0:42:37 > 0:42:38Oh, sweetheart.
0:42:39 > 0:42:44No, the crispiness of that, after the fleshiness of the pheasant
0:42:44 > 0:42:46and then the creaminess of the mushroom.
0:42:46 > 0:42:48So have you enjoyed your day?
0:42:48 > 0:42:51It's been an amazing day, Brian, thank you so much.
0:42:51 > 0:42:55Not only the, you know, real treat of hanging out with you
0:42:55 > 0:42:57and tasting this delicious food,
0:42:57 > 0:42:59but, you know, having the opportunity
0:42:59 > 0:43:03to trawl round my childhood and re-live my diaries and...
0:43:03 > 0:43:06- Oh, yeah, re-live your diary years. - Yeah, the diary years.
0:43:06 > 0:43:09And wow, I mean, a big day. A big day for me.
0:43:09 > 0:43:11- Good on ya! All we need to do now... - Thank you.
0:43:11 > 0:43:13- ..is finish it off.. - Is carry on eating, yeah.
0:43:13 > 0:43:14- Off you go.- No problem there.