0:00:02 > 0:00:03Pies and puddings remind me of my childhood,
0:00:03 > 0:00:05when my mum and dad inspired my love of baking.
0:00:05 > 0:00:09Now I want to inspire you to enjoy the best of Britain's comfort food
0:00:09 > 0:00:12as I celebrate some of my favourite pies and puds.
0:00:25 > 0:00:27Hello, and welcome to Pies & Puds.
0:00:27 > 0:00:30Today's all about my affection for simple,
0:00:30 > 0:00:33hearty food that's easy to cook, but delicious to eat.
0:00:33 > 0:00:35Sweet or savoury, there'll be something for everyone.
0:00:35 > 0:00:37Here's what's coming up.
0:00:37 > 0:00:40'I'm on the hunt for something artisan.'
0:00:40 > 0:00:43- H-Hey!- 'Corned beef...' - Look at that!
0:00:43 > 0:00:45'..which I'll be baking in a shortcrust pastry
0:00:45 > 0:00:48'to make my hearty corned beef plate pie.'
0:00:48 > 0:00:52'I make a new discovery that grows in my adopted county of Kent.
0:00:52 > 0:00:54'It's the delicious cobnut.
0:00:54 > 0:00:58'Star of my cobnut, pear and sticky toffee tart.
0:00:58 > 0:01:02'Master baker, or should I say konditormeister, Falko Burkert,
0:01:02 > 0:01:06'shows me a German tradition that will never go out of fashion.
0:01:06 > 0:01:08- 'The apple strudel.'- Try it.
0:01:10 > 0:01:11Wow!
0:01:11 > 0:01:13'I'll be returning the compliment
0:01:13 > 0:01:15'by making a classic school dinner dessert.
0:01:15 > 0:01:18'It's a gypsy tart, which I top with fresh strawberries.'
0:01:18 > 0:01:21'And all of my recipes are on the BBC website.'
0:01:28 > 0:01:31I've been cooking with corned beef for as long as I can remember.
0:01:31 > 0:01:33It's one of those dependable ingredients
0:01:33 > 0:01:35that feels like it'll never change.
0:01:35 > 0:01:38But what does the great British public think about corned beef?
0:01:38 > 0:01:40I took to the streets to find out.
0:01:40 > 0:01:43Yorkshire, considered the home of great British grub.
0:01:43 > 0:01:46And an ideal spot for a taste test.
0:01:46 > 0:01:50Corned beef has a very special place in the heart of Britons.
0:01:50 > 0:01:52But most of the time, it's stuck at the back of the cupboard,
0:01:52 > 0:01:55out of date and used in case of emergencies only.
0:01:55 > 0:01:58'But I'm not serving corned beef straight from the tin.
0:01:58 > 0:02:02'I'm going to knock up an old favourite of mine, corned beef hash.
0:02:03 > 0:02:08'It's a simple mix of corned beef, potatoes, onions and carrots
0:02:08 > 0:02:09'cooked in vegetable oil
0:02:09 > 0:02:13'with a dash of Worcestershire sauce for extra flavour.'
0:02:13 > 0:02:17- It brings back memories, doesn't it? - If you had a tin of corned beef, you were posh.
0:02:17 > 0:02:20- What do you think of it? - It's really nice.- Do you like it?
0:02:20 > 0:02:22I know there's great corned beef out there,
0:02:22 > 0:02:26the quality of the meat is almost fillet steak-like.
0:02:26 > 0:02:29And cooked properly, it would be great to bring something back
0:02:29 > 0:02:30that's a very British dish.
0:02:31 > 0:02:36'My quest for a freshly-made corned beef takes me to a farm butcher
0:02:36 > 0:02:39'who, so the locals tell me, sells it.'
0:02:39 > 0:02:41Welcome to Town End Farm Shop.
0:02:41 > 0:02:43Now, you're a fifth generation butcher.
0:02:43 > 0:02:47- That's it, yep.- I'm here to actually check out corned beef.
0:02:47 > 0:02:51- OK.- Now, show me your corned beef.
0:02:51 > 0:02:54Ha-ha! We've not got any here, but we've got some beef
0:02:54 > 0:02:57and we can obviously corn it
0:02:57 > 0:03:00and turn it into a cured beef, into a corned beef.
0:03:00 > 0:03:02'I might not be getting a taste,
0:03:02 > 0:03:06'but to see a fresh batch being made is an even better result.'
0:03:06 > 0:03:09This is the brisket, so we're going to use that one.
0:03:09 > 0:03:11And can I ask you a stupid question?
0:03:11 > 0:03:14I'm talking to a butcher here, fifth generation butcher
0:03:14 > 0:03:17who's made corned beef before. What is corned beef?
0:03:17 > 0:03:19First of all, let's talk about the corned.
0:03:19 > 0:03:23There's no corn in it, the corned is to do with salt,
0:03:23 > 0:03:24so it's a salted beef.
0:03:24 > 0:03:27Or, in this case, it's actually going to be a wet cure,
0:03:27 > 0:03:28so it's going to be a brined beef.
0:03:28 > 0:03:31- OK.- And the corn's corns of salt.
0:03:32 > 0:03:35'Chris still makes his corned beef with a traditional preservative.
0:03:35 > 0:03:39'A mix of water, saltpetre and local beer.'
0:03:39 > 0:03:40Do you want all this in there?
0:03:40 > 0:03:43- Just half a bottle. - Half a bottle.- Yeah.
0:03:45 > 0:03:47That's very good.
0:03:47 > 0:03:49'Salt, pickle and spices go in.'
0:03:51 > 0:03:55'Chris uses brisket, which makes his corned beef top quality.'
0:03:55 > 0:03:58So that, literally, now...goes into our cure.
0:03:58 > 0:04:01'Historically, corned beef was made of cheaper cuts,
0:04:01 > 0:04:04'as a long-life, transportable meat.
0:04:04 > 0:04:09'It was served on board navy shipping as far back as the 18th century.'
0:04:09 > 0:04:11It would be used on sailing ships in the navy.
0:04:11 > 0:04:17Then, through to more modern-day armies,
0:04:17 > 0:04:20they would actually have bully beef. They'd have tinned rations.
0:04:20 > 0:04:24'The beef is left to cure in a fridge for a minimum of seven days.
0:04:24 > 0:04:28- 'This one's already had a week in the brine.'- There we go.
0:04:28 > 0:04:32- There's a visual difference in the colour, isn't there?- Yeah.
0:04:32 > 0:04:34I think that'll be good.
0:04:34 > 0:04:37'So that's the secret to making corned beef.
0:04:37 > 0:04:41'The meat is preserved, spiced, minced and then cooked in a press
0:04:41 > 0:04:43'for three hours.'
0:04:46 > 0:04:49'The corned beef is then chilled for eight days, but I can't wait
0:04:49 > 0:04:53'and pop back to see Chris to see how he's doing.'
0:04:53 > 0:04:55Moment of truth, really. Let's get in there.
0:04:55 > 0:04:58- It better be worth it, Chris.- Well, hopefully, hopefully.
0:04:58 > 0:05:00There we go.
0:05:01 > 0:05:04- Looks very similar to it. - Not quite as pink, is it?
0:05:04 > 0:05:08No. It smells more aromatic than the tinned stuff.
0:05:08 > 0:05:11- Pickling spice. - OK, mate, the proof of the pudding.
0:05:15 > 0:05:19Oooh! Oooh! Oooh!
0:05:19 > 0:05:21H-Hey!
0:05:22 > 0:05:26And Chris's corned beef is going to be perfect for my first dish -
0:05:26 > 0:05:28a traditional pie, full of flavour.
0:05:32 > 0:05:36Chris, our corned beef producer, has joined me in the kitchen.
0:05:36 > 0:05:37- Welcome, Chris.- Hiya.
0:05:37 > 0:05:39I see you've brought another corned beef with you.
0:05:39 > 0:05:42- Can we open it up, so we can have a look?- We can try.
0:05:42 > 0:05:44Get in here.
0:05:44 > 0:05:46There we go.
0:05:47 > 0:05:49Yay!
0:05:49 > 0:05:53- Look at that!- Look at that! That's all right, that!
0:05:53 > 0:05:55- That looks like corned beef. - It does.
0:05:55 > 0:05:57You've got a nice shine on there as well.
0:05:57 > 0:06:00Let me just see what it looks like inside.
0:06:00 > 0:06:03Cut this piece off here...
0:06:03 > 0:06:06- Now that actually looks like corned beef.- It does.
0:06:09 > 0:06:11That's better, Chris.
0:06:11 > 0:06:14- That's more like it!- Good.
0:06:14 > 0:06:18And Chris's corned beef is going to be perfect for my first dish -
0:06:18 > 0:06:20a traditional pie, full of flavour.
0:06:20 > 0:06:23What I'm going to do is make a very basic pie,
0:06:23 > 0:06:26Over here, I've got a pan that's heating up nicely.
0:06:26 > 0:06:31A little bit of oil in there. I'm going to chop up my celery.
0:06:31 > 0:06:36- Is this the sort of food you go for, Chris?- Yeah, very much.
0:06:36 > 0:06:39Casseroles, pies... That kind of stuff. Traditional.
0:06:39 > 0:06:43- Especially up in Yorkshire. - Up in Yorkshire. Absolutely.
0:06:43 > 0:06:47So the main difference really, as far as you're concerned, between
0:06:47 > 0:06:51the shop-bought stuff, the stuff you normally get in tins, and yours...
0:06:51 > 0:06:52For a start, it's what goes in.
0:06:52 > 0:06:56None of the cheap cuts or the bits, not even any cut-offs or anything.
0:06:56 > 0:06:58It was literally just brisket.
0:06:58 > 0:07:01So it comes down to the quality, what goes in.
0:07:01 > 0:07:03The quality of the ingredients going in.
0:07:03 > 0:07:06Then you know exactly what's going to come out.
0:07:06 > 0:07:10'To the carrot, celery and onion, add potato, beef stock
0:07:10 > 0:07:11'and Worcestershire sauce.
0:07:11 > 0:07:15'Then, I add the star of this recipe, Chris' corned beef.'
0:07:15 > 0:07:18You want some big chunky pieces of this, as you would do
0:07:18 > 0:07:20if you were doing a hash.
0:07:20 > 0:07:24Get your meat, chuck that in there as well.
0:07:24 > 0:07:28This is going to be your base filling for this pie.
0:07:28 > 0:07:30Over here, I have my enamel plate.
0:07:30 > 0:07:32I'm just going to put a layer underneath,
0:07:32 > 0:07:34before I put the filling on.
0:07:34 > 0:07:39'Roll out the pastry to the size of the plate.'
0:07:39 > 0:07:43Take your pastry right to the edge and roll it out.
0:07:43 > 0:07:46Push it all down, so it gets deep down because you're going to put
0:07:46 > 0:07:48some filling in there as well.
0:07:49 > 0:07:54And then you need to get the filling from the fridge, which has chilled.
0:07:54 > 0:07:57'Then add some freshly chopped parsley,
0:07:57 > 0:08:00'mix and pour into the pastry.'
0:08:00 > 0:08:03Ram it all in there as much as you can. I want it to be a bulbous pie.
0:08:03 > 0:08:04No, I'm happy with that.
0:08:04 > 0:08:07You don't trim that bit off, then? I'd have trimmed that off already.
0:08:07 > 0:08:09I'm going to!
0:08:09 > 0:08:11No, I mean, with the lid.
0:08:11 > 0:08:13I'm going to put the lid on and then trim it off.
0:08:17 > 0:08:21'Once the lid's on, it's trimmed and ready for the finishing touch.'
0:08:21 > 0:08:23Now, obviously, crimping.
0:08:23 > 0:08:25I tend to push in the bottom
0:08:25 > 0:08:29and the top together, so it looks like that.
0:08:29 > 0:08:34Now, a little cross on the top. One, two.
0:08:34 > 0:08:36Used to call that letting the devil out.
0:08:36 > 0:08:38'Glaze with a beaten egg to finish.'
0:08:38 > 0:08:44And there you have it, a beautiful corned beef plate pie.
0:08:44 > 0:08:47Now that's going to go in the oven for 20-25 minutes
0:08:47 > 0:08:50at 200 degrees C and it'll be beautiful, golden brown
0:08:50 > 0:08:54and filled with that gorgeous artisanal corned beef.
0:08:54 > 0:08:58'My corned beef plate pie is perfect for the whole family.
0:08:58 > 0:09:01'The kids will love it.'
0:09:01 > 0:09:04Chris, you're going to have to wait a little bit longer to try
0:09:04 > 0:09:08- this baby.- I'll look forward to it.
0:09:09 > 0:09:13The ultimate accolade for a baker in Germany is to become
0:09:13 > 0:09:15a konditormeister, which means master pastry chef.
0:09:15 > 0:09:19If you think winning the Bake Off is tough, you ain't seen nothing.
0:09:19 > 0:09:22It takes years of arduous training
0:09:22 > 0:09:25and my next guest is a master pastry chef of some distinction.
0:09:25 > 0:09:28- Falko, welcome to my kitchen. - Thank you for the invitation.
0:09:28 > 0:09:30'Falko has brought with him
0:09:30 > 0:09:33'a German Black Forest gateau and a cake I've never seen before.
0:09:33 > 0:09:37'A baumkuchen, or tree cake, as it's also known.'
0:09:40 > 0:09:44'Falko's baumkuchen can only be made on a special machine,
0:09:44 > 0:09:48'which looks like a kebab spit laid on its side.
0:09:51 > 0:09:55'Cake batter is poured onto the rotating spit until, slowly,
0:09:55 > 0:09:59'the layers build up and are shaped into ridges.
0:09:59 > 0:10:02'The mixture browns all the way through the cake,
0:10:02 > 0:10:04'giving it rings like a tree.
0:10:04 > 0:10:09'Then, it's covered in icing and once it's set, it's ready to serve.'
0:10:10 > 0:10:14- Right, we take this off.- Yeah. So it's just the dough, is it?
0:10:14 > 0:10:17- It's just the dough that makes that shape?- Yeah.- What's the icing?
0:10:17 > 0:10:20- Is that water icing?- It's a fondant.
0:10:20 > 0:10:21Try it.
0:10:22 > 0:10:25- Spicy.- It has to be.
0:10:26 > 0:10:31Wow! That tastes incredible! It's very complex on the tongue.
0:10:31 > 0:10:35- It melts.- That is exactly the art of baking this cake.
0:10:35 > 0:10:37- And so this is part of the test, is it?- Yes.
0:10:37 > 0:10:40This is one third of the exam.
0:10:40 > 0:10:43If you mess this one up, you can apply next year for a new course.
0:10:43 > 0:10:46- Really?- Yes.- It's that hard. - Yes, you will fail.
0:10:46 > 0:10:49- Now, what dish are you going to show us today?- Right.
0:10:49 > 0:10:54Today, we make another classic, which is often tried to be reproduced,
0:10:54 > 0:10:56but never succeeded, apple strudel.
0:10:56 > 0:10:59Well, I'm happy for you to take over my kitchen. Please go ahead.
0:10:59 > 0:11:03You do know what other role I do, don't you? As a judge?
0:11:03 > 0:11:06Um...I was told, yes! THEY LAUGH
0:11:06 > 0:11:10Do you mind, while you're cracking on, if I have a little slice?
0:11:10 > 0:11:13- Please. Dig in.- I'm dying to try what a proper Black Forest gateaux is.
0:11:13 > 0:11:15So what do you have to do first, Falko?
0:11:15 > 0:11:19First we do our dough, which is basically some flour.
0:11:19 > 0:11:24It's very simple. Flour, a pinch of salt, a bit of oil and water.
0:11:24 > 0:11:26And we mix that dough.
0:11:26 > 0:11:30It needs to be strong flour, otherwise, we don't get enough gluten.
0:11:30 > 0:11:34And now we work the dough, so it develops this gluten,
0:11:34 > 0:11:37- which we need for bending it.- Yes. - It takes about 10-15 minutes.
0:11:37 > 0:11:41Falko mixes his dough in a food processor until it comes together.
0:11:41 > 0:11:43Then it's rested.
0:11:43 > 0:11:46OK, so once you've chopped up the apples,
0:11:46 > 0:11:49you end up with a huge bowl like this. What's the next stage?
0:11:49 > 0:11:53- We have to melt butter.- OK. - Make a beurre noisette.
0:11:53 > 0:11:57So it gives a sort of like nutty taste to it.
0:11:57 > 0:12:01- How long have you actually been in the UK?- I'm 15 years in the UK now.
0:12:01 > 0:12:04So, what do you think of the baking standard in this country?
0:12:04 > 0:12:07You can't compare an apple to a pear, really.
0:12:07 > 0:12:10It's completely different. I like it. It's very traditional.
0:12:10 > 0:12:13And the nice thing of it, it's coming back.
0:12:13 > 0:12:15So what have you got in there? You've got your...
0:12:15 > 0:12:17I'm basically making now my mix,
0:12:17 > 0:12:20where the apples will rest on in the strudel.
0:12:20 > 0:12:24It's breadcrumbs, it's cinnamon, sugar, it's a bit almonds.
0:12:24 > 0:12:27Basically, when we cook the apples, the juice will come out
0:12:27 > 0:12:29and these crumbs will soak it in.
0:12:29 > 0:12:31It'll form a base, so it just soaks into that.
0:12:31 > 0:12:34- Exactly.- So, what next?
0:12:34 > 0:12:37- That's our rested dough.- Uh-huh. - You see it's quite a bit sticky.
0:12:37 > 0:12:41- But you will see it'll be fine.- Yes.
0:12:45 > 0:12:49- So, you see? It's becoming quite thin.- Yeah.
0:12:49 > 0:12:53And now it's the time for our... Either table cloth...
0:12:53 > 0:12:56- We use today an apron to demonstrate. That works as well.- OK.
0:12:59 > 0:13:02So I have to put flour on this so the dough doesn't stick.
0:13:02 > 0:13:04Got flour all over my apron.
0:13:07 > 0:13:10You see? We start bending.
0:13:10 > 0:13:13One of the things I love is watching other masters work.
0:13:13 > 0:13:14I think it's great.
0:13:14 > 0:13:18You can see, if you would have now a newspaper, we could read it through.
0:13:18 > 0:13:21- Absolutely. - Yeah?- That is nice and thin.
0:13:21 > 0:13:25That's a lovely dough, actually. That's British flour, that.
0:13:25 > 0:13:26Probably!
0:13:26 > 0:13:29THEY LAUGH
0:13:29 > 0:13:32OK. Butter. Now, this is where the taste comes in.
0:13:34 > 0:13:36- Don't be shy.- Yup.
0:13:36 > 0:13:40'Falko then lines the pastry with breadcrumbs
0:13:40 > 0:13:41'and places his apples on top.
0:13:41 > 0:13:44'The breadcrumbs beneath will soak up all the juice
0:13:44 > 0:13:47'from the apples while they're cooking.'
0:13:48 > 0:13:53- Rum raisins.- Yeah. And that gets soaked overnight?- Yes.
0:13:53 > 0:13:58- I add a bit of rum as well for the apples. So, almonds.- Toasted?
0:13:58 > 0:14:00Yes, yes. Always.
0:14:00 > 0:14:02If you use nuts, always toast it.
0:14:02 > 0:14:04Now, this is the tricky part.
0:14:04 > 0:14:08We have to flip the dough over and this is why we need the cloth.
0:14:08 > 0:14:11We just flip it once over and shape it.
0:14:11 > 0:14:14- It looks a bit like a sausage now. - Yes, absolutely.
0:14:14 > 0:14:16I'm German. We like our sausages!
0:14:18 > 0:14:22So, we use as well the butter as glue.
0:14:22 > 0:14:24Put on the end, a strip.
0:14:24 > 0:14:25Flip that over.
0:14:27 > 0:14:29'Now, this is a top tip,
0:14:29 > 0:14:32'Falko's using my apron to carefully roll the strudel
0:14:32 > 0:14:34'on to the tray.'
0:14:35 > 0:14:37'See, easy.'
0:14:37 > 0:14:42The next trick is, as well at home, you make a crease
0:14:42 > 0:14:45and put a baking tin against it.
0:14:45 > 0:14:50This dough wouldn't hold, so it would run flat, so basically, keep it.
0:14:50 > 0:14:53I remember when I first made one of these, I had that problem.
0:14:53 > 0:14:55It basically flattened out like this.
0:14:55 > 0:14:59So that's the way to strengthen it, to give it its structure.
0:14:59 > 0:15:02- Give it a nice shape.- Yeah, yeah. - Then we put butter on top.
0:15:02 > 0:15:04It looks a bit messy at the moment,
0:15:04 > 0:15:07but you will see when it comes out of the oven, it all disappears.
0:15:07 > 0:15:09Would you, when this is baking off,
0:15:09 > 0:15:12would you normally bring it out and brush it again with more butter?
0:15:12 > 0:15:16I would do it half baking time and then when it comes out again.
0:15:16 > 0:15:17Yes, OK.
0:15:17 > 0:15:20So you are layering up the butter. More butter, more butter.
0:15:20 > 0:15:23And this is what gives it its distinctive colour.
0:15:23 > 0:15:24Correct. You should taste the butter.
0:15:24 > 0:15:27- And it's not slimline stuff. - Fantastic.
0:15:27 > 0:15:29- OK.- Good. In the oven it goes.
0:15:33 > 0:15:36- How long will that bake for? - About 35-40 minutes.
0:15:36 > 0:15:41Now, I think you've got one down here. This looks beautiful.
0:15:41 > 0:15:43I can smell it, actually.
0:15:43 > 0:15:46This is exactly how it should look. You see inside.
0:15:46 > 0:15:49The dough is only on the outside.
0:15:49 > 0:15:51The apples are nice and moist.
0:15:51 > 0:15:53The only thing we need now is to dust the icing sugar on,
0:15:53 > 0:15:57maybe whip a bit of cream, ice cream or vanilla sauce.
0:15:57 > 0:16:00- And that's your apple strudel. - Fantastic.
0:16:00 > 0:16:03And the ratio of apples to the pastry...
0:16:03 > 0:16:05- It's huge. All apple.- Correct.
0:16:05 > 0:16:09- It's called an apple strudel, not a dough strudel.- Exactly right!
0:16:09 > 0:16:12'Falko certainly knows his German puddings
0:16:12 > 0:16:15'and I'll be making a British classic for him later,
0:16:15 > 0:16:16'a gypsy tart.'
0:16:19 > 0:16:23I grew up in the north of England, but my adopted home is Kent,
0:16:23 > 0:16:25where I've lived and baked for many years.
0:16:25 > 0:16:28It's a county rich in orchards, soft fruit,
0:16:28 > 0:16:32hops and this little fella, the Kentish cobnut.
0:16:32 > 0:16:36'Which happens to be the star in my next recipe, a cobnut,
0:16:36 > 0:16:38'pear and sticky toffee tart.
0:16:38 > 0:16:42'The little known cobnut is actually a cultivated hazelnut,
0:16:42 > 0:16:44'which grows in orchards, or platts, as they're known.
0:16:46 > 0:16:49'In Kent, they're a much-loved part of the local food heritage.'
0:16:51 > 0:16:54The flavour of the cobnut is distinctively nutty.
0:16:54 > 0:16:56It's a little bit sweet
0:16:56 > 0:16:58and it's a very soft, gentle nut.
0:16:58 > 0:17:03It lends itself very well to being added with other ingredients.
0:17:03 > 0:17:07'Cobnuts are usually eaten fresh, rather than dried, like most nuts,
0:17:07 > 0:17:10'and are in season from mid-August to mid-October.
0:17:11 > 0:17:15'They're rich in vitamin E and calcium and go great
0:17:15 > 0:17:17'with other ingredients, which is good news
0:17:17 > 0:17:21'because I want to add their nutty flavour to my cobnut, pear
0:17:21 > 0:17:22'and sticky toffee tart.'
0:17:22 > 0:17:25'That's how cobnuts are grown in Kent.
0:17:25 > 0:17:27'But how are they eaten?
0:17:27 > 0:17:30'Two local cooks show me how.
0:17:30 > 0:17:32'Emma Jayne Eames lives in Kent
0:17:32 > 0:17:36'and loves the taste of cobnuts in pesto.
0:17:36 > 0:17:39'And Debbie Carter runs a local chocolate company
0:17:39 > 0:17:41'and uses cobnuts in some of her chocolates.'
0:17:41 > 0:17:45I've been working with cobnuts about eight months or so.
0:17:45 > 0:17:47I first came across them when I moved home from Italy
0:17:47 > 0:17:51and wanted to find a substitute for their traditional pine nuts
0:17:51 > 0:17:53to use in a pesto.
0:17:55 > 0:17:58'Emma's pesto recipe is garlic, basil,
0:17:58 > 0:18:00'those all-important cobnuts,
0:18:00 > 0:18:04'some local cheese and a dash of olive oil.'
0:18:04 > 0:18:07A nice hot bread will absorb all the garlic and the basil.
0:18:10 > 0:18:13There you have some simple mushroom and pesto bruschetta.
0:18:15 > 0:18:18'From kitchen savoury to wholesale chocolate,
0:18:18 > 0:18:21'the humble cobnut is an extremely versatile ingredient.
0:18:21 > 0:18:25'Debbie Carter runs a business making chocolates
0:18:25 > 0:18:28'which she sells to a wide range of customers,
0:18:28 > 0:18:30'from farmers' markets to five-star hotels.'
0:18:32 > 0:18:37I love the flavour of nuts and chocolate together.
0:18:37 > 0:18:39I just think it's a fabulous combination
0:18:39 > 0:18:44and because I do believe in using
0:18:44 > 0:18:48good quality local products, where I can, cobnuts fits the bill.
0:18:49 > 0:18:52'Debbie's range of chocolates runs from dipped cobnuts
0:18:52 > 0:18:55'to her favourite recipe, a praline.
0:18:55 > 0:18:59'It's a hot mixture of glucose and cream poured over chocolate drops.'
0:19:00 > 0:19:03And the heat from that
0:19:03 > 0:19:04will just melt the chocolate.
0:19:06 > 0:19:08'Then she adds the chopped cobnuts.
0:19:10 > 0:19:12'Once they're set, they're ready.'
0:19:13 > 0:19:15There we go.
0:19:17 > 0:19:19'So, there we have it.
0:19:19 > 0:19:22'The Kentish cobnut is equally at home in a savoury
0:19:22 > 0:19:23'or sweet dish.
0:19:23 > 0:19:27'I can't wait to see how it tastes with pears in my sticky toffee tart.'
0:19:32 > 0:19:34So I've seen what the people of Kent do with their cobnuts
0:19:34 > 0:19:37and I'm joined in the kitchen by Rachel and Debbie.
0:19:39 > 0:19:41'With all that flavour,
0:19:41 > 0:19:44'my final recipe, using cobnuts with pear and dates
0:19:44 > 0:19:48'is one that will get you adding cobnuts to your shopping list.'
0:19:48 > 0:19:50- You used cobnuts in chocolate?- Yes.
0:19:50 > 0:19:53I love the idea that it's Kentish cobnuts.
0:19:53 > 0:19:56Can I just have a look at one of those in there?
0:19:56 > 0:19:58- Do you mind if I try a little bit? - No, do, go ahead.
0:19:58 > 0:20:00- I like chocolate. - Do you?- Yeah, I do.
0:20:02 > 0:20:05Mmm, that's gorgeous. I mean, really nice.
0:20:05 > 0:20:07That's dangerous to me, that.
0:20:07 > 0:20:09It's got the texture of a Brazil nut.
0:20:09 > 0:20:13It seems to have that depth of flavour and slightly more chewiness
0:20:13 > 0:20:15than you get with a hazelnut or a peanut.
0:20:15 > 0:20:17What I'm going to do, I'm going to use pears, dates
0:20:17 > 0:20:19and I'm going to use the cobnuts
0:20:19 > 0:20:21and going to turn it into a tart.
0:20:21 > 0:20:27'First, heat some dates and milk in a pan until the dates go soft.'
0:20:27 > 0:20:31You then get a masher in there and give it a good bit of bashing,
0:20:31 > 0:20:34just to really soften down those dates
0:20:34 > 0:20:36and break them down a bit.
0:20:36 > 0:20:41It's the dates that are the secret to creating an extra toffee flavour in this pie.
0:20:41 > 0:20:45In a separate pan, heat some soft brown sugar and butter.
0:20:45 > 0:20:47It will melt fairly quickly.
0:20:47 > 0:20:50'Add butter to the softened dates and mix.'
0:20:50 > 0:20:53This is going to be the melee that's going to be the basis for the dish.
0:20:53 > 0:20:56'Keep an eye on your pan of butter and brown sugar.'
0:20:56 > 0:20:57Now I'm going to add the cream to that.
0:20:59 > 0:21:02'Once the sugar has melted, take the pan off the heat
0:21:02 > 0:21:04'and allow the sugar to dissolve.'
0:21:04 > 0:21:06That's your basic toffee sauce.
0:21:08 > 0:21:09Going back to the mix...
0:21:09 > 0:21:14'Fold in two eggs, add ground almonds and plain flour.'
0:21:15 > 0:21:17You can see this mixture coming together.
0:21:17 > 0:21:20'Add brown sugar and black treacle.'
0:21:21 > 0:21:23You can see the colour instantly.
0:21:23 > 0:21:26It's going to be quite a dark pudding this.
0:21:26 > 0:21:29Look at the colour of that. It's fantastic.
0:21:29 > 0:21:32- You can smell the treacle.- You can. - It's really inviting.- You can.
0:21:32 > 0:21:35Vanilla, a little bit of flavour.
0:21:35 > 0:21:37Bicarb gives it a little bit of a kick in there as well
0:21:37 > 0:21:39and it will grow a little bit around
0:21:39 > 0:21:42what the pears are going to do inside the tart.
0:21:42 > 0:21:45That's the basis of the tart.
0:21:45 > 0:21:48'Line a tart shell with shortcrust pastry.'
0:21:48 > 0:21:51Because we're filling this, we don't need to blind bake it.
0:21:51 > 0:21:54'Then slice some ripe pears and put them in the tin.'
0:21:54 > 0:21:57This will add a gorgeous flavour and you know you'll get one
0:21:57 > 0:22:00in every bite. It doesn't really matter how it's laid out
0:22:00 > 0:22:03because you are going to cover this in sauce.
0:22:03 > 0:22:06'Now it's time for those all-important cobnuts.'
0:22:06 > 0:22:10'Add them to the date mix and then pour the toffee sauce over the base
0:22:10 > 0:22:12'before adding the rest of the filling.'
0:22:14 > 0:22:17I can't wait for you to try it and tell me what you think.
0:22:17 > 0:22:18I can't wait either!
0:22:18 > 0:22:20PAUL CHUCKLES
0:22:20 > 0:22:22'Cover with more cobnuts and it's ready for cooking.'
0:22:22 > 0:22:25This is going to go into the oven at 180,
0:22:25 > 0:22:28for 40-45 minutes and it will set
0:22:28 > 0:22:30and you'll see visibly, it'll just draw back slightly
0:22:30 > 0:22:33from the pastry. I'm going to pop that straight in.
0:22:35 > 0:22:37And, over here...
0:22:38 > 0:22:41..you can see this...
0:22:42 > 0:22:44..is what you call a proper pudding.
0:22:44 > 0:22:47I'll just take a little slice out of it so you can see it.
0:22:47 > 0:22:49It's beautiful and soft.
0:22:50 > 0:22:53Inside you have that gorgeous pear...
0:22:54 > 0:22:58..heightened by the flavour of the cobnuts.
0:22:58 > 0:23:02So you have cobnut, pear and sticky toffee tart.
0:23:12 > 0:23:15You're going to have to wait a bit longer before you get a chance to try it.
0:23:23 > 0:23:25'Earlier, konditormeister, Falko Burkert
0:23:25 > 0:23:29'set the bar high with some spectacular German desserts,
0:23:29 > 0:23:33'including his take on that '80s classic, apple strudel.'
0:23:36 > 0:23:39When I was thinking of a pudding to make for Falko,
0:23:39 > 0:23:42based on the fact that I'd just tried his certainly...
0:23:42 > 0:23:45The Black Forest gateau was the best one I've ever had
0:23:45 > 0:23:49and the strudel with the complicated pastry in the way that you stretch it out,
0:23:49 > 0:23:52I thought I would make something of equal stature in the country.
0:23:52 > 0:23:55This particular dish comes from Kent,
0:23:55 > 0:23:57my adopted county at the moment.
0:23:57 > 0:24:01It is, of course, the ubiquitous gypsy tart.
0:24:01 > 0:24:05'OK, so I'm teasing Falko a little bit there.
0:24:05 > 0:24:07'He showed me exquisite German baking
0:24:07 > 0:24:11'but a gypsy tart is a simple recipe and a school dinner classic.'
0:24:11 > 0:24:14What I have got is flour,
0:24:14 > 0:24:16into which I'm going to add my icing sugar,
0:24:16 > 0:24:18straight in.
0:24:18 > 0:24:21Then I'm going to add my butter, straight in.
0:24:21 > 0:24:25Then get my hands straight in there.
0:24:28 > 0:24:29I think I'm happy with that.
0:24:29 > 0:24:33'Then add an egg yolk, lemon juice and water.'
0:24:33 > 0:24:36OK, a spoon in there straightaway
0:24:36 > 0:24:38and mix this together.
0:24:38 > 0:24:41I'm not going to knead or pummel this thing together.
0:24:41 > 0:24:44This tart originated from a story that was told
0:24:44 > 0:24:48that a gypsy woman made it to fatten up her skinny kids.
0:24:48 > 0:24:50So it's a very sweet...
0:24:50 > 0:24:53It's a very, very sweet tart.
0:24:53 > 0:24:55I've broken down this into breadcrumb,
0:24:55 > 0:24:57just add a little splash of water,
0:24:57 > 0:25:00mix that together.
0:25:00 > 0:25:02There it is.
0:25:02 > 0:25:06That whole pastry, you pop in a bit of wrap, pop it in the fridge,
0:25:06 > 0:25:10chill that down, it solidifies the butter. Then bring it out.
0:25:10 > 0:25:14Leave it to come back to temperature for two minutes and that will be perfect to line your tart.
0:25:14 > 0:25:19To line the tart, I have chosen an eight-inch ring,
0:25:19 > 0:25:22lined it all the way down. Leave it to overlap the sides
0:25:22 > 0:25:25put some baking beans in there with some silicone paper
0:25:25 > 0:25:27and bake it off for about 20 minutes at around 200,
0:25:27 > 0:25:30quite high, and it will darken nicely.
0:25:30 > 0:25:33Then, with a knife, trim it neatly all around the outside
0:25:33 > 0:25:36and that's the basis for your tart.
0:25:36 > 0:25:38Now this is the complicated bit.
0:25:39 > 0:25:44You get some soft light brown sugar,
0:25:44 > 0:25:47you get some evaporated milk, condensed milk
0:25:47 > 0:25:51and then the next stage is you get your whizzer,
0:25:51 > 0:25:53complicated word that, "whizzer".
0:25:53 > 0:25:57- Do you get that in Germany as well, "whizzer"?- Yeah.- The thingy. - FALKO LAUGHS
0:25:57 > 0:25:58The thingy.
0:25:58 > 0:26:00Then you blitz this altogether.
0:26:00 > 0:26:03You can see it's beginning to froth up slowly,
0:26:03 > 0:26:05dissolving the sugar at the same time.
0:26:05 > 0:26:07Have a quick look at it.
0:26:08 > 0:26:10That will do.
0:26:10 > 0:26:13Now that pours straight into your tart shell.
0:26:14 > 0:26:18Then you bake this off at 180 degrees for about 15 minutes.
0:26:18 > 0:26:21It doesn't take very long and you pop that straight into...
0:26:21 > 0:26:24You've got to keep an eye on it. It's pretty much pure sugar.
0:26:24 > 0:26:26It will bake extremely quickly.
0:26:26 > 0:26:30Once you've baked it off, it will come out of the oven,
0:26:30 > 0:26:33looking like that. You can see the lightness has gone from it.
0:26:33 > 0:26:36You've got that beautiful pastry on the outside.
0:26:36 > 0:26:39To highlight it, I like to add a few little touches.
0:26:39 > 0:26:43It's almost caramel-like this cake, which is pretty much all it is.
0:26:43 > 0:26:46Get some strawberries around the outside.
0:26:46 > 0:26:48To finish it off, just one whole strawberry...
0:26:49 > 0:26:52..bunged on the top.
0:26:52 > 0:26:54There you have it.
0:26:54 > 0:26:57We've seen some pretty impressive cakes from you, to be honest.
0:26:59 > 0:27:03There you have it, gypsy tart with a strawberry twist.
0:27:03 > 0:27:05What do you reckon then, Falko?
0:27:05 > 0:27:07Give me a fork, I'd like to try it.
0:27:07 > 0:27:10- In a minute... - FALKO CHUCKLES
0:27:10 > 0:27:12'The gypsy tart.
0:27:12 > 0:27:16'A British classic to match Falko's German masterpieces.'
0:27:19 > 0:27:23'This is the moment I always enjoy, sharing food with my guests.'
0:27:23 > 0:27:25Thank you, guys, for bringing all your ingredients
0:27:25 > 0:27:29and for bringing this fantastic stuff to our table.
0:27:29 > 0:27:32'First the corned beef plate pie with fresh home cured
0:27:32 > 0:27:35'corned beef from Chris.'
0:27:35 > 0:27:39- Looks good. I'm quite happy with that.- Mmm.- Yeah, I like that.
0:27:39 > 0:27:42'Next, the Kentish cobnut pear and sticky toffee tart.'
0:27:42 > 0:27:46If this doesn't work, it's your cobnuts' fault, not me!
0:27:47 > 0:27:49See if it does the cobnut justice.
0:27:49 > 0:27:52- I love the way the date complements the sponge filling.- Mmm.
0:27:52 > 0:27:54- Do you want some strudel? - I'd love some.
0:27:54 > 0:27:59'And, finally, Falko's strudel, full of flavour and packed with apples.'
0:27:59 > 0:28:03- How is the strudel?- Delicious.
0:28:03 > 0:28:06It's the way the apples have still got a little bit of bite to them.
0:28:06 > 0:28:08It's tart. That's delicious.
0:28:08 > 0:28:12'My final desert is that British classic, gypsy tart,
0:28:12 > 0:28:15'which I've topped with fresh strawberries.'
0:28:15 > 0:28:18Falko, would you like to take that gypsy tart over to yourself?
0:28:18 > 0:28:21Don't need to cut it up, that's just for you!
0:28:22 > 0:28:24Have a big wedge, tell us what you think.
0:28:24 > 0:28:26That's what it's all about really -
0:28:26 > 0:28:28great food, great company, full stomach
0:28:28 > 0:28:32and a bit of wine. See you again next time on Pies & Puds.