0:00:02 > 0:00:04I've been eating home-made pies and puds since I was a lad.
0:00:04 > 0:00:05Now I want to inspire you
0:00:05 > 0:00:08to rediscover this delicious hearty food.
0:00:20 > 0:00:22Hello and welcome to Pies And Puds.
0:00:22 > 0:00:25Today I'll be making some of my favourite traditional recipes
0:00:25 > 0:00:28with the UK's finest ingredients.
0:00:28 > 0:00:30Here's what's coming up.
0:00:30 > 0:00:34'I head for the hills of Scotland to take the bull by the horns,
0:00:34 > 0:00:36'as I go in search of buffalo meat.'
0:00:36 > 0:00:39Wow, these are much bigger than I thought they were going to be.
0:00:39 > 0:00:44'I set three jam experts a challenge to make the perfect preserve
0:00:44 > 0:00:47'for a very special cake with a whole lot of heart.
0:00:47 > 0:00:50'I'm joined by the masters of Stateside sweetness,
0:00:50 > 0:00:55'who show me how to rustle up a tasty and towering layered treat.'
0:00:55 > 0:00:57We have taken the apple butter
0:00:57 > 0:01:00and we are just laying it between each of the layers.
0:01:00 > 0:01:01Visually, it's... It's huge.
0:01:01 > 0:01:03THEY LAUGH
0:01:05 > 0:01:08'And I fly the flag for Britain when I show them
0:01:08 > 0:01:13'how we do things at home, by making a meaty suet pudding.'
0:01:13 > 0:01:16And there you have it.
0:01:17 > 0:01:20'And all my recipes from today will be on the BBC website.'
0:01:23 > 0:01:26Steak and ale pie is an all-time British favourite,
0:01:26 > 0:01:29and a recipe I've been baking for years.
0:01:29 > 0:01:33But I want to take this pie a step further, so with that in mind,
0:01:33 > 0:01:36I headed off in search of the ultimate meaty flavour.
0:01:39 > 0:01:42'My quest has brought me to this food show in Dundee,
0:01:42 > 0:01:46'and I arrived to the welcoming whiff of sizzling steak,
0:01:46 > 0:01:48'or buffalo steak, to be precise.
0:01:48 > 0:01:52'I'm here to discover whether buffalo can maximise the meaty taste
0:01:52 > 0:01:55'of my pie, and farmer Steve Mitchell reckons it can.'
0:01:57 > 0:01:59- Steve.- How are you doing?
0:01:59 > 0:02:02- Nice to meet you, mate, how are you? Now, I want a proper beef.- OK.
0:02:03 > 0:02:06I've never actually cooked with buffalo before.
0:02:06 > 0:02:08Is this the sort of range you're looking at?
0:02:08 > 0:02:09It looks exactly the same.
0:02:09 > 0:02:12Probably one of the biggest advantages of buffalo
0:02:12 > 0:02:13is we're not trying to re-educate,
0:02:13 > 0:02:15we sell the same cuts as you would get with beef.
0:02:15 > 0:02:19It's actually healthier, the equivalent of half the fat of beef.
0:02:19 > 0:02:22'That's all very interesting, but the proof will be in the eating.
0:02:22 > 0:02:24That's the buffalo.
0:02:26 > 0:02:28Lots of flavour.
0:02:28 > 0:02:31Texture's there, it's got a bite to it, but it's not chewy.
0:02:31 > 0:02:34It's just got more to it, more meat to it.
0:02:34 > 0:02:38'I'm sold, but what will the folk of Dundee make of the buffalo?'
0:02:38 > 0:02:41Excuse me, would you like to try this? Take a toothpick.
0:02:42 > 0:02:45Oh, that is delicious, isn't it? That's lovely. Really nice.
0:02:45 > 0:02:51- That's really very nice.- It doesn't taste quite beefy, but it's nice.
0:02:51 > 0:02:54It's got more flavour. More seasoning to it.
0:02:54 > 0:02:57I thought the buffalo was very tender and very, very tasty.
0:02:57 > 0:02:59And it's tender, more tender.
0:02:59 > 0:03:02'So, it's a thumbs up for farmer Steve's buffalo meat.
0:03:02 > 0:03:04'Well, from the people of Dundee, at least.
0:03:04 > 0:03:09'But tasting the meat is one thing - I want to visit Steve's farm
0:03:09 > 0:03:11'so I can see exactly where it comes from.'
0:03:11 > 0:03:13One thing you're going to have to watch out for,
0:03:13 > 0:03:15they have rather large horns.
0:03:15 > 0:03:17You always have to keep your wits about you.
0:03:17 > 0:03:20I made that fatal mistake exactly this time last year,
0:03:20 > 0:03:22and ended up spending four weeks in hospital as a consequence!
0:03:22 > 0:03:24- Really?- Really.
0:03:24 > 0:03:26I'm just... I think I'm busy, actually, Steve.
0:03:26 > 0:03:29- Lovely meeting you, mate.- You, too!
0:03:30 > 0:03:31City boy!
0:03:35 > 0:03:39'Staring fear in the face, I head to Clentrie Farm near Kirkcaldy,
0:03:39 > 0:03:43'where Steve keeps a herd of 350 water buffalo,
0:03:43 > 0:03:48'which he has grown from 100 animals which he brought over from Romania.'
0:03:50 > 0:03:51We're obviously going to...
0:03:51 > 0:03:54- Rather than walking, we'll take the quad bikes.- Yeah.
0:03:54 > 0:03:56- There's a bit of a good one. - Yeah, enjoy your ride, mate!
0:03:56 > 0:04:00Oh, I am getting the rotten one, am I? Let's go.
0:04:05 > 0:04:08Wow, these are much bigger than I thought they were going to be.
0:04:08 > 0:04:11- These are females? - These are breeding cows, yes.
0:04:11 > 0:04:15'These are big animals living in a big landscape.'
0:04:15 > 0:04:19I mean, now I've got a feeling of how these animals live.
0:04:19 > 0:04:22It's so hilly as well. You've got such lush grass.
0:04:22 > 0:04:26We don't feed any concentrates at all. It's purely grass based.
0:04:26 > 0:04:28It's all slow and easy for the buffalo.
0:04:28 > 0:04:31Nothing can be done in a hurry, right down to how you herd them,
0:04:31 > 0:04:33to how you look after them.
0:04:33 > 0:04:36But the result is a really, really tasty product.
0:04:37 > 0:04:40'But I'm not here to look at the scenery.
0:04:40 > 0:04:42'I'm after buffalo meat for my pie
0:04:42 > 0:04:44'and Steve is going to make me earn it.'
0:04:44 > 0:04:46So, what have you got me doing?
0:04:46 > 0:04:50- If you are feeling brave enough you can help with tags on calves.- OK.
0:04:50 > 0:04:54- Have they got horns? Not yet? - The calves have little horns,
0:04:54 > 0:04:57but the horns you have got to watch out for are the mums' horns.
0:04:57 > 0:04:58They are quite big.
0:04:58 > 0:05:01We are tagging their babies so they could be a little bit protective.
0:05:01 > 0:05:04Fantastic. That cheers me up no end. Lead the way.
0:05:04 > 0:05:07- Let's go.- 'Steve wasn't joking.
0:05:07 > 0:05:08'As soon as I arrive, there is
0:05:08 > 0:05:12'a protective mother who seems a little too keen to meet me.
0:05:14 > 0:05:18If you can bake a scone, you can put a tag in a calf's ear, I promise.
0:05:18 > 0:05:21'So says the man who ended up in a hospital recently.'
0:05:21 > 0:05:23What we're going to do here is,
0:05:23 > 0:05:26obviously we have got the cows on this site and the calvies here.
0:05:26 > 0:05:28We let one cow round at a time,
0:05:28 > 0:05:31let it tell us which calf is hers.
0:05:31 > 0:05:35'All we've got to do now is separate mother from calf.
0:05:35 > 0:05:38'And when I say "we", I mean "they", of course.
0:05:38 > 0:05:41'Have you seen the size of those horns?'
0:05:41 > 0:05:43It will hurt a little bit.
0:05:43 > 0:05:46But it will be over very quickly, OK.
0:05:46 > 0:05:48'I am a natural at talking bull.'
0:05:48 > 0:05:51With that one's mum having that lovely bit of silver hair
0:05:51 > 0:05:53in its forehead, do you think we should name this one after you?
0:05:53 > 0:05:56- Would you be happy for that? - Absolutely, yeah.
0:05:56 > 0:06:01- Silver Fox, do you think? - Go on! All right.
0:06:03 > 0:06:05You have to look after this one now.
0:06:05 > 0:06:08- You'll have to come back. - I'll be its godfather, yes.
0:06:08 > 0:06:10Come on then, Silver Fox.
0:06:10 > 0:06:13- This could be a prime breeding bull, you never know.- It could be the one.
0:06:13 > 0:06:17It's showing plenty of promise as a youngster. A good calf.
0:06:17 > 0:06:19Perfect.
0:06:26 > 0:06:28I've got a buffalo named after me!
0:06:31 > 0:06:35Joining me all the way from Puddledub Prairie is Buffalo Steve.
0:06:35 > 0:06:37- Hello, Steve. How are you doing?- I'm good.
0:06:37 > 0:06:40- How is the Silver Fox? - He's doing well.
0:06:40 > 0:06:44- I have got my bill for maintenance with me.- Don't, don't.
0:06:44 > 0:06:46No, he's a wee character, actually.
0:06:46 > 0:06:49Right, what I am going to do is a steak and ale pie
0:06:49 > 0:06:51with that flaky lid that I think would work quite well,
0:06:51 > 0:06:53that butteriness that comes through.
0:06:53 > 0:06:58'To start things off, warm your pan, then add some oil and butter.
0:06:58 > 0:07:02'I've already coated the meat in flour which will help it brown.'
0:07:06 > 0:07:08Look at the way this meat is colouring.
0:07:08 > 0:07:11It is cooking a lot quicker than normal beef.
0:07:11 > 0:07:12What reason do you think that is?
0:07:12 > 0:07:14I'd certainly put that down to the fat.
0:07:14 > 0:07:17- The fact it is a bit leaner as well. - It is a lean cut.
0:07:17 > 0:07:20Don't forget, the fat would melt on a normal beef
0:07:20 > 0:07:22and that would obviously coat it and protect it, almost.
0:07:22 > 0:07:25But this hasn't got that. The brown is beginning to happen.
0:07:25 > 0:07:28- You may call that caramelisation? - Caramelisation, that's the one.
0:07:28 > 0:07:30You're getting all fancy on me now, aren't you, Steve?
0:07:30 > 0:07:32You've been down here too long.
0:07:32 > 0:07:35'Take the brown meat out of the pan.
0:07:35 > 0:07:37'Then chop a carrot.
0:07:37 > 0:07:41'And add some shallots, mushroom sauce,
0:07:41 > 0:07:45'and a bit of brown sugar to help with caramelisation.
0:07:45 > 0:07:48'Then some tomato puree and a drop of ale.'
0:07:50 > 0:07:53If you come over here a second, I'll cook this out a bit.
0:07:53 > 0:07:56- You smell that?- That is lovely. - That is lovely, isn't it?
0:07:56 > 0:07:59That is going to be the heart that goes inside the pie.
0:07:59 > 0:08:01It's a shame you haven't got smellovision.
0:08:01 > 0:08:02It's absolutely delicious.
0:08:02 > 0:08:06'Pour in the rest of the ale and some beef stock into the pan.
0:08:06 > 0:08:09'Then add the buffalo, a few sprigs of thyme, season,
0:08:09 > 0:08:12'and bring to the boil. Then reduce the heat
0:08:12 > 0:08:14'and simmer gently for about an hour.'
0:08:14 > 0:08:16Right, the next job for me, this is the pastry bit.
0:08:16 > 0:08:19I'm looking forward... Don't be letting me down.
0:08:19 > 0:08:20I'm not going to.
0:08:20 > 0:08:23'For the pastry, get your bowl of flour and salt
0:08:23 > 0:08:25'and add a squeeze of lemon juice.
0:08:26 > 0:08:28'Add some lard and butter.
0:08:28 > 0:08:32'And break it up into crumbs using your fingers.'
0:08:33 > 0:08:35This is what we call a flaky pastry.
0:08:35 > 0:08:38It's made like a puff pastry, but in a different way.
0:08:38 > 0:08:41A, I am using lard, B, I am putting clumps in rather than
0:08:41 > 0:08:44sheets of butter, which I'm going to show you how to do now.
0:08:44 > 0:08:47'Add just enough water to bring the dough together.
0:08:47 > 0:08:50'Work a little, and pop your dough back into the fridge.
0:08:50 > 0:08:53'For flaky pastry, you need to turn it four times.
0:08:53 > 0:08:54'Then, you're ready to roll.'
0:08:54 > 0:08:57So imagine this is the dough that you rested.
0:08:57 > 0:09:01And all you do is you roll your pastry out
0:09:01 > 0:09:04and then with the rest of the butter and the lard you cover 2/3rds of it.
0:09:04 > 0:09:07You then fold it over and then fold it again.
0:09:07 > 0:09:09That's what we call a turn.
0:09:09 > 0:09:12Now this dough's had four turns. I've just given it another turn.
0:09:13 > 0:09:16Right, I'll get that filling out of the fridge.
0:09:16 > 0:09:18'Pour the filling into the pie dish.
0:09:18 > 0:09:23'Add a line of pastry around the outside rim to help the lid stick.
0:09:23 > 0:09:27'Lay your dough over the top and, using your hands,
0:09:27 > 0:09:30'bind it to the rim.
0:09:30 > 0:09:32'Trim off any excess with a knife
0:09:32 > 0:09:34'and crimp the edges with your fingers.'
0:09:34 > 0:09:36So that's your basic pie.
0:09:36 > 0:09:42I bake my pie at 200C for about 35 minutes.
0:09:42 > 0:09:47Now over here...that is a proper buffalo and ale pie.
0:09:47 > 0:09:50Great quality meat, can't wait to tuck in.
0:09:50 > 0:09:52And it's even decorated with horns.
0:09:54 > 0:09:58'This hearty, wholesome pie will bring comfort
0:09:58 > 0:10:00'and warmth to any mealtime.'
0:10:05 > 0:10:09'When American bakers David Muniz and David Lesniak first met,
0:10:09 > 0:10:12'it was a match made in cake heaven.
0:10:12 > 0:10:15'They've since brought their mutual love of all things home baked
0:10:15 > 0:10:17'over to the UK
0:10:17 > 0:10:20'and now run a highly successful all-American style
0:10:20 > 0:10:22'bakeshop in West London.
0:10:22 > 0:10:25'Today they show me something rather special.
0:10:25 > 0:10:28'A six-tier American apple stack.'
0:10:30 > 0:10:33Wow. It's big, it's bold.
0:10:33 > 0:10:36There's plenty of textures, plenty of colours.
0:10:36 > 0:10:38Where did this passion for baking come from?
0:10:38 > 0:10:42Neither of us were really trained. It was just something
0:10:42 > 0:10:44we started doing as a pastime.
0:10:44 > 0:10:46Whereabouts are you from in the States?
0:10:46 > 0:10:48I'm from New Jersey, just outside New York.
0:10:48 > 0:10:50And he grew up in Mississippi.
0:10:50 > 0:10:52- There's bit of a difference there. - Deep south - absolutely.
0:10:52 > 0:10:55So, when you came together to come up with this idea,
0:10:55 > 0:10:57was it fascinating to see how things morphed?
0:10:57 > 0:10:59It was a challenge to mix the two,
0:10:59 > 0:11:03because, from the south, we're always correct!
0:11:03 > 0:11:06So it made it very challenging for David to incorporate
0:11:06 > 0:11:07- any of the north in there.- Yeah.
0:11:07 > 0:11:11They also like everything extremely sweet. The sweeter the better.
0:11:11 > 0:11:15- Generally, what do you think about British baking?- Funny enough,
0:11:15 > 0:11:18when we started researching where our recipes came from and the stuff
0:11:18 > 0:11:20that we call heritage recipes back home,
0:11:20 > 0:11:23a lot of them have their roots here, and it's stuff we've brought over
0:11:23 > 0:11:24and changed over the years.
0:11:24 > 0:11:30- Now, I believe you're going to bake an apple cake?- Yes, an apple stack.
0:11:30 > 0:11:32That's something else, that.
0:11:32 > 0:11:34So, this is my kitchen.
0:11:34 > 0:11:36- Be my guest.- Absolutely. Thank you.
0:11:36 > 0:11:39'Over to David and David to get the stack started.'
0:11:39 > 0:11:42So just like any cake we're going to start with
0:11:42 > 0:11:44creaming our butter and sugar.
0:11:44 > 0:11:47And our sorghum is one of the sugars we are going to be incorporating.
0:11:47 > 0:11:49What's this?
0:11:49 > 0:11:52It's sugar cane, but just like maple syrup is tapped from the tree
0:11:52 > 0:11:55and then pasteurised. Have a taste of it.
0:11:57 > 0:12:03Wow, it is a cross between black treacle, molasses, and malt extract.
0:12:03 > 0:12:05- Yeah. - Sort of a blend between all three.
0:12:05 > 0:12:07That's incredible.
0:12:07 > 0:12:10'The Davids start their cake batter by creaming together butter and
0:12:10 > 0:12:14'brown sugar in one bowl and mixing the dry ingredients separately.'
0:12:14 > 0:12:16So what have you got inside there now?
0:12:16 > 0:12:19What we've done is creamed the butter and our sugar together
0:12:19 > 0:12:21and we've combined our salt,
0:12:21 > 0:12:23our rising agents and our flour have all been combined.
0:12:23 > 0:12:26And then we're going to do all of our liquid together.
0:12:26 > 0:12:28In this case we use a lot of buttermilk
0:12:28 > 0:12:30and it's very much like a muffin mix.
0:12:30 > 0:12:33- You just want to do it... - Till it comes together.- Right.
0:12:33 > 0:12:37'Next, David adds the sorghum to the creamed butter and sugar.
0:12:37 > 0:12:40'Next, in go the dry ingredients - the whisked egg
0:12:40 > 0:12:42'and buttermilk mixture.
0:12:42 > 0:12:46'Meanwhile, I've been sidetracked by some transatlantic treats.'
0:12:46 > 0:12:49- So what's that?- That's what we call our snickers bar.
0:12:49 > 0:12:53I thought it would be sweeter. I've had a lot of sweet stuff.
0:12:53 > 0:12:55But I like that, that's delicious.
0:12:55 > 0:13:01'The six separate cake layers are baked at 175C for 10-12 minutes.
0:13:01 > 0:13:03'David assembles the apple stack
0:13:03 > 0:13:05'with layers of home-made apple butter.
0:13:05 > 0:13:08'Fruit butters are sweet pastes
0:13:08 > 0:13:11'and can be made from virtually any fruit.
0:13:11 > 0:13:13'Think peanut butter, just with apple or pumpkin.'
0:13:13 > 0:13:16Would you serve it normally as six stack, or is that something
0:13:16 > 0:13:20- you decided to do?- Classically, it's served as a six stack.
0:13:21 > 0:13:25'After seeing David and David rustle up their all-American
0:13:25 > 0:13:28'apple stack, I want to give them a true taste of Britain.
0:13:28 > 0:13:32'So I'll be back later with a traditional savoury treat.'
0:13:32 > 0:13:36Smells fantastic. It's a lamb and potato suet pudding.
0:13:41 > 0:13:43Jam tarts, Victoria sponges, roly-polys,
0:13:43 > 0:13:47none of them would be the same with out the strawberry jam filling.
0:13:47 > 0:13:51But I wanted to know which strawberries make the best jam.
0:13:51 > 0:13:55'And who better to help me find out than the experts. Meet...
0:13:58 > 0:14:02'..my team of jam makers from East Malling Women's Institute in Kent,
0:14:02 > 0:14:06'each with years of experience in perfecting preserves.
0:14:06 > 0:14:09'They've accepted my challenge to find the finest British
0:14:09 > 0:14:11'strawberries for their jam,
0:14:11 > 0:14:14'but from three very different places.
0:14:14 > 0:14:17'Hilary's going for an everyday option.'
0:14:17 > 0:14:21Paul's challenged me to make some strawberry jam using
0:14:21 > 0:14:24supermarket basic range strawberries.
0:14:24 > 0:14:27And I'm here choosing some strawberries that have been
0:14:27 > 0:14:29grown locally - about 10 miles away.
0:14:29 > 0:14:32They're nice, uniform size, which is what I want.
0:14:32 > 0:14:37Good smell. Means they're nice and fresh. Should be ripe enough.
0:14:37 > 0:14:42There's a huge selection here. And my problem is choosing the best ones.
0:14:42 > 0:14:46Meanwhile, Elaine's hoping that posher produce means better fruit.
0:14:46 > 0:14:49Paul's asked me to get a really good strawberry,
0:14:49 > 0:14:51so I've come to a local farm shop.
0:14:51 > 0:14:55I'm looking for some strawberries that are not too ripe,
0:14:55 > 0:14:58because if they're too ripe, they won't set. And that are not unripe.
0:14:58 > 0:14:59Good size, not too big.
0:14:59 > 0:15:02But not too small either because if they're too small,
0:15:02 > 0:15:04then all you're going to get is a load of seed in your mouth.
0:15:04 > 0:15:06I think this one looks about right.
0:15:06 > 0:15:08'While Hilary
0:15:08 > 0:15:11'and Elaine are shopping for the best of British, Natasha's taking
0:15:11 > 0:15:14'a scientific approach to her strawberries, with a visit to
0:15:14 > 0:15:16'East Malling Horticultural Research Centre,
0:15:16 > 0:15:19'where they use the appliance of science to develop
0:15:19 > 0:15:21'the strawberry of the future.'
0:15:21 > 0:15:24The strawberry industry in the UK has been a real success story.
0:15:24 > 0:15:27Of course, we've got the climate,
0:15:27 > 0:15:29which is very conducive to strawberry growing.
0:15:29 > 0:15:33Lots of moisture to give that real sweet sugar/acid balance.
0:15:33 > 0:15:36So I need the best strawberries to take away with me today.
0:15:36 > 0:15:39So which do you think would make the best jam?
0:15:39 > 0:15:41This is one of our latest selections.
0:15:41 > 0:15:43It hasn't even got a name yet.
0:15:43 > 0:15:46This isn't even out in the supermarkets yet.
0:15:46 > 0:15:49The only dilemma we've got is, as these are grown commercially,
0:15:49 > 0:15:51we've got lots of fruit.
0:15:51 > 0:15:53With this one, we've only got ten plants.
0:15:53 > 0:15:57- It gives us a very small crop. - How much can I take away?
0:15:57 > 0:16:01If you're able to make jam with this small amount,
0:16:01 > 0:16:03then you're welcome to take it.
0:16:03 > 0:16:06I'm sure Paul would rather quality than quantity.
0:16:06 > 0:16:09I shall take those with me and see what we can do with those.
0:16:09 > 0:16:12It's in short supply, so it's got to be special.
0:16:12 > 0:16:15'Reunited in the kitchen, it's time for the ladies to
0:16:15 > 0:16:17'get cracking with their conserves.'
0:16:20 > 0:16:22'Time to put those strawberries to the test.
0:16:22 > 0:16:24'And in the spirit of fairness,
0:16:24 > 0:16:28'I've asked the ladies to use exactly the same recipe.'
0:16:30 > 0:16:33- Cleared for action. - I can hear that squelch!
0:16:33 > 0:16:35That's brilliant.
0:16:35 > 0:16:38I like to play with my food.
0:16:40 > 0:16:42- It's a lovely colour.- Mm.
0:16:42 > 0:16:46'Now the ladies are going all hi tech with this fancy device.
0:16:46 > 0:16:48'It's a jammy gadget, I guess.'
0:16:48 > 0:16:50Oh, I'm at 60.
0:16:50 > 0:16:52This is a refractometer,
0:16:52 > 0:16:56and it measures the level of sugar or percentage of sugar in the jam,
0:16:56 > 0:17:00and if it's about 60%, then it should be at a set.
0:17:00 > 0:17:02Mm.
0:17:02 > 0:17:06'So, with all that measuring, pouring,
0:17:06 > 0:17:09'mashing, boiling, and, erm...
0:17:09 > 0:17:11'testing, the jams are ready.'
0:17:11 > 0:17:15- OK. Three pots of jam. There we go.- We're all done.
0:17:15 > 0:17:18'So, will it be jam made of strawberries from the supermarket,
0:17:18 > 0:17:22'the farm shop or from the future that I choose for my pud?
0:17:22 > 0:17:25'Let the jam judging begin.'
0:17:30 > 0:17:33Joining me now are our jam-makers Elaine and Natasha.
0:17:33 > 0:17:35Where's Hilary?
0:17:35 > 0:17:37She's on holiday in Croatia.
0:17:37 > 0:17:41- She's really, really sorry that she couldn't come.- It's not good enough.
0:17:41 > 0:17:44- It was booked already, so, yeah. - It's not good enough.
0:17:44 > 0:17:47So, can you tell me about the jam that we've got here?
0:17:47 > 0:17:49How difficult is it to actually make strawberry jam?
0:17:49 > 0:17:51It's quite difficult, actually,
0:17:51 > 0:17:53because strawberries don't set very well in jam,
0:17:53 > 0:17:56so you've got to make sure that you've got the right kind of
0:17:56 > 0:17:57strawberry to get it to set,
0:17:57 > 0:17:59otherwise you end up with something that pours.
0:17:59 > 0:18:02If you want a sauce, you know, you can easily end up with a sauce
0:18:02 > 0:18:03instead of a jam.
0:18:03 > 0:18:06Can we start with Hilary's while she's not here?
0:18:06 > 0:18:09Means if I say bad things about it she can't hit me.
0:18:09 > 0:18:10We'll do it for her.
0:18:10 > 0:18:14Now, this was the one made with the supermarket strawberries.
0:18:14 > 0:18:15We all used the same recipe,
0:18:15 > 0:18:18so it should give you a good idea of the strawberries.
0:18:18 > 0:18:20So, it's the same recipe? OK.
0:18:20 > 0:18:23- It's a very loose set.- It is.
0:18:23 > 0:18:26Hilary has a refractometer and it was all more than 60%, all of our jams.
0:18:26 > 0:18:30The texture's OK, it's a bit watery. It's quite peppery, I find.
0:18:30 > 0:18:35- Almost a spice.- Yeah.- Do you know what I mean?- It's very sweet.
0:18:35 > 0:18:39Her strawberries are very soft and they produced a lot of juice.
0:18:39 > 0:18:42So if we move on to yours, Elaine.
0:18:42 > 0:18:47Now, this one was made with the farmers' market.
0:18:47 > 0:18:49I expect a good quality strawberry.
0:18:49 > 0:18:52Yes, they were really nice strawberries.
0:18:52 > 0:18:55It's a bit thicker than Hilary's, to be honest. It's got more to it.
0:18:55 > 0:18:58But it's still what I would call quite a loose set.
0:18:58 > 0:19:03Definitely more tart than the first one. That was definitely sweeter.
0:19:03 > 0:19:06- The strawberries were. - And it was the same recipe.- Yeah.
0:19:06 > 0:19:08So it comes down to the strawberries.
0:19:08 > 0:19:11- OK, finally, let's try yours, Natasha.- Oh, the moment of truth.
0:19:11 > 0:19:14Now, this is the one that was the very special strawberry
0:19:14 > 0:19:16- that's coming out in a couple of years.- Absolutely.
0:19:16 > 0:19:20- It's so new it doesn't actually have a name yet.- Is there a letter?- No.
0:19:20 > 0:19:23- Just a very long number.- Just a strawberry. Oh, it's a number.
0:19:23 > 0:19:26So we call it EF45671B.
0:19:26 > 0:19:28OK.
0:19:29 > 0:19:31- Very different. - Very, very different.
0:19:31 > 0:19:34I could tell when I was making it that it was going to set
0:19:34 > 0:19:37- really hard. It just went really quickly.- Great flavour.
0:19:37 > 0:19:40- It's a lot thicker. - It's very thick.- Great flavour.
0:19:40 > 0:19:43And a good blend of the sweetness as well.
0:19:43 > 0:19:46It feels like the tartness of the strawberry against the sweetness
0:19:46 > 0:19:50- of the sugar has actually come up with a great-tasting jam.- Hmm.
0:19:50 > 0:19:52Summer on a spoon. I mean, it's...
0:19:52 > 0:19:55- I like that.- ..lovely. - Summer on a spoon.
0:19:55 > 0:19:57They only had ten plants,
0:19:57 > 0:20:01so they've picked as much fruit off it as they could that morning.
0:20:01 > 0:20:05So this is a very, very rare jam.
0:20:05 > 0:20:10I'm going to use this for my recipe. And it's called a love cake.
0:20:11 > 0:20:14Now, in some parts of the country it's called a courting cake.
0:20:14 > 0:20:16It's given to the person that you're with to show them
0:20:16 > 0:20:18how much you love them. Now, this obviously using
0:20:18 > 0:20:20a very rare strawberry,
0:20:20 > 0:20:23whoever I give this to is going to be very special indeed.
0:20:24 > 0:20:27'To my bowl of flour I'm adding cornflour to thicken,
0:20:27 > 0:20:31'some sugar, a little bit of salt and some lard.'
0:20:31 > 0:20:33The reason why I'm putting lard in there, actually,
0:20:33 > 0:20:34it helps seal the pastry.
0:20:34 > 0:20:38'Then add milk, a little at a time,
0:20:38 > 0:20:40'and mix it.'
0:20:40 > 0:20:43Now I'm going to get my hands in there and it's getting near the end.
0:20:43 > 0:20:45And I would say that'll actually do.
0:20:45 > 0:20:50Crush it all in the bowl, begin to fold it in on itself.
0:20:50 > 0:20:53At this stage I'm going to work it slightly, but not too much.
0:20:53 > 0:20:55What it's actually doing is it's building up the gluten.
0:20:55 > 0:20:57You see it breaks very easily,
0:20:57 > 0:20:59it almost looks like a hot-water-crust pastry.
0:20:59 > 0:21:01And I'm happy with that at the moment.
0:21:01 > 0:21:03Now, you begin to roll it out.
0:21:03 > 0:21:05Just going to turn it into a rectangle,
0:21:05 > 0:21:08a rough rectangle.
0:21:08 > 0:21:10Keep on turning it again.
0:21:10 > 0:21:15So there you have a very rough rectangle.
0:21:15 > 0:21:16I'm happy with that.
0:21:16 > 0:21:20'Add some jam and spread it out evenly across the pastry.
0:21:23 > 0:21:26'Fold over the top edge and roll it up.
0:21:28 > 0:21:31'Seal the ends and taper them off slightly.'
0:21:33 > 0:21:38Now, this is a love cake, so what do you turn a love cake into?
0:21:38 > 0:21:40There's only one thing you can - a heart.
0:21:41 > 0:21:44And there you have it. A heart-shape.
0:21:44 > 0:21:47Goes onto the tray.
0:21:47 > 0:21:49- Isn't that sweet?!- That looks sweet.
0:21:49 > 0:21:51- Lovely!- That's lovely.
0:21:51 > 0:21:56'Brush with milk and prick with a knife to help the steam escape.
0:21:58 > 0:22:02'And pop it in the oven at 200 degrees C for 20 minutes.'
0:22:02 > 0:22:04So that is a love cake from the past,
0:22:04 > 0:22:07ironically with strawberry jam from the future.
0:22:07 > 0:22:10When it's finished, we'll have a chance to eat it.
0:22:10 > 0:22:12- I'm looking forward to it. - Sounds great.
0:22:12 > 0:22:15'You'll love this sweet jam-packed love cake.
0:22:15 > 0:22:18'It's perfect to share with someone special,
0:22:18 > 0:22:20'or to enjoy all by yourself.'
0:22:25 > 0:22:28'Earlier, my guests David and David
0:22:28 > 0:22:31'brought a taste of the US to my kitchen.'
0:22:32 > 0:22:36'Now it's my turn to repay the favour.
0:22:36 > 0:22:40'With something traditionally British - a steamed pudding.'
0:22:42 > 0:22:45I'm going to make a British pudding with a heritage that
0:22:45 > 0:22:49stretches back to the beginning of the 17th century, if not earlier.
0:22:49 > 0:22:53This is a lamb and kidney suet pudding with rosemary.
0:22:53 > 0:22:55- How does that sound, guys? - That sounds good.
0:22:55 > 0:22:58Probably a little bit nervous about the suet, I totally understand.
0:22:58 > 0:23:02- Actually I'm more nervous about the kidney at this point.- Oh, really?
0:23:02 > 0:23:04- Yeah.- Why? Don't you like it? - I've never had it.
0:23:04 > 0:23:06- So it's all going to be new.- OK.
0:23:06 > 0:23:11'Add your lamb to the flour, which will help thicken the gravy later.
0:23:11 > 0:23:14'Put some oil in a pan, drop in the meat and leave it to brown.'
0:23:14 > 0:23:16Now the whole thing about suet...
0:23:16 > 0:23:21- That's suet?- That's suet. It's the fat from mutton or beef.
0:23:21 > 0:23:23It's the part that's attached to all the waste organs.
0:23:23 > 0:23:27You're going back 500 years. And the peasants had animals.
0:23:27 > 0:23:29They didn't want to waste anything,
0:23:29 > 0:23:32so they used to use the fat to render down the food.
0:23:32 > 0:23:35What happens is it seals so it stops the juices from coming out
0:23:35 > 0:23:38- because it's a fat itself.- OK.
0:23:38 > 0:23:41'Once browned, pop the meat on to a plate.
0:23:41 > 0:23:45'Pour some red wine into the pan and add some chopped onions,
0:23:45 > 0:23:47'shallots, and garlic.
0:23:47 > 0:23:48'Then add stock.'
0:23:48 > 0:23:51- Do you guys like kidney?- No.
0:23:51 > 0:23:54- No, sorry.- OK. OK.
0:23:54 > 0:23:56That's absolutely fine.
0:23:56 > 0:23:59So what I'll do is I'll leave the kidney on the suet.
0:23:59 > 0:24:02What I'm going to replace the kidney with is potatoes. Happy with that?
0:24:02 > 0:24:06- Love potatoes.- OK. I have got some potatoes in the fridge...
0:24:07 > 0:24:11..which at this stage I'll put straight in there.
0:24:11 > 0:24:14I'll cook them just for a couple more minutes.
0:24:14 > 0:24:17The rest of the time it'll cook inside the suet pastry itself.
0:24:17 > 0:24:20Now, you need to leave that to cool down and pop it in the fridge.
0:24:20 > 0:24:24Now, moving on to the suet crust, over here I have my flour...
0:24:24 > 0:24:28'Into a bowl of flour, add some baking powder to open it up
0:24:28 > 0:24:30'and pop in the suet.'
0:24:32 > 0:24:34'Roughly chop some rosemary
0:24:34 > 0:24:37'and add to the bowl with a little bit of water.
0:24:37 > 0:24:39'Then mix it all together.'
0:24:40 > 0:24:45OK, there's your basic suet-crust pastry.
0:24:45 > 0:24:47So I'm just going to work this together.
0:24:47 > 0:24:51Just to form a smoother dough. Rip a piece off.
0:24:51 > 0:24:52That one's going to be for the lid.
0:24:53 > 0:24:58Now, this is going to be the lining for this. This is the pot.
0:24:58 > 0:25:01Again, quite a traditional thing, actually.
0:25:01 > 0:25:04'Roll out your pastry, then drop it into a pre-greased pudding basin.
0:25:04 > 0:25:06'Then it's onto the filling.'
0:25:06 > 0:25:10So, I've worked it enough just to be able to line the inside.
0:25:10 > 0:25:13Pop all the mixture into the pudding.
0:25:13 > 0:25:15Oh, it smells fantastic.
0:25:15 > 0:25:17All those lovely juices.
0:25:17 > 0:25:21'Lay a circle of pastry on top, and tuck in the sides.'
0:25:21 > 0:25:24- How many will that serve? - Probably serve a good four.
0:25:24 > 0:25:26Because of the growth, it's got the baking powder in,
0:25:26 > 0:25:28this will grow slightly and balloon as it steams.
0:25:28 > 0:25:30If we put a slight pleat in it,
0:25:30 > 0:25:36that goes over the top to allow for that extra bit of growth.
0:25:36 > 0:25:38'Tie some string around the rim of the bowl
0:25:38 > 0:25:41'and across the top to act as a handle.'
0:25:41 > 0:25:45The whole thing goes into a pan with water underneath
0:25:45 > 0:25:48and you need to steam this for about two hours.
0:25:48 > 0:25:50Let's go over here and look at this one.
0:25:50 > 0:25:53This one has been steaming for two hours. Let's lift it out.
0:25:54 > 0:25:58And as you know, Christmas pudding's done exactly the same way.
0:25:58 > 0:26:00- Oh, wow!- Wow.- And there you have it.
0:26:00 > 0:26:03That's more colour than I thought, given what you were saying.
0:26:03 > 0:26:07It's brought on some colour. Let's see if this guy will come out.
0:26:08 > 0:26:10- Are you nervous?- Yes.
0:26:13 > 0:26:15- Oh!- Oh, wow.- Wow.
0:26:15 > 0:26:18- There you go.- Wow. Wow, fantastic.
0:26:19 > 0:26:23I was a little bit nervous then, but it's all come out in once piece,
0:26:23 > 0:26:27and that is a lamb and potato suet pudding.
0:26:27 > 0:26:31'Indulge in this British baked classic and let its flavours
0:26:31 > 0:26:34'and richness give you a comforting hug.'
0:26:37 > 0:26:39Gentlemen, you'll have to wait a little bit longer
0:26:39 > 0:26:41- before we can try it.- Can't wait.
0:26:45 > 0:26:47'It's been great to welcome new friends to help me
0:26:47 > 0:26:50'create some wonderful dishes today.
0:26:50 > 0:26:52'There's Steve, whose buffalo beefed up the taste
0:26:52 > 0:26:55'of my steak and ale pie,
0:26:55 > 0:26:59'David and David, who made their apple stack cake,
0:26:59 > 0:27:02'which I answered with my lamb suet pudding.
0:27:02 > 0:27:04'And Natasha and Elaine,
0:27:04 > 0:27:08'who took up the challenge to make their tasty jam for my love cake.'
0:27:08 > 0:27:11This is my favourite part of the day where we actually get
0:27:11 > 0:27:13the chance to eat the food that we've made.
0:27:13 > 0:27:15So I think we just need to tuck in, really.
0:27:15 > 0:27:18I mean, don't be shy, just take what you want.
0:27:18 > 0:27:20I think I'll start with the suet while it's nice and hot.
0:27:20 > 0:27:24- I'm intrigued to see how you serve that.- Look at the size of that!
0:27:24 > 0:27:25Don't think we've got a plate big enough!
0:27:25 > 0:27:29- We're just putting it anywhere. - Exactly. Just get it on there.
0:27:29 > 0:27:30LAUGHTER
0:27:31 > 0:27:34The best plate of food I've ever had.
0:27:35 > 0:27:36This buffalo's lovely. It's so tender.
0:27:36 > 0:27:38That ale's coming through as well.
0:27:38 > 0:27:41- The meat's not as strong as I thought it was going to be.- No.
0:27:41 > 0:27:43- It's very subtle.- It's delicious and I love your pastry.
0:27:43 > 0:27:46I think it could definitely be a new product in the butcher's shops
0:27:46 > 0:27:49- very soon. It's delicious. - David and David, suet?
0:27:49 > 0:27:54Good. Really good. And surprisingly light.
0:27:54 > 0:27:56Now I want to try it with the kidney.
0:27:58 > 0:28:00I want to try that love cake, actually.
0:28:00 > 0:28:03- The jam is absolutely delicious. - The jam's very tart, isn't it?
0:28:03 > 0:28:04It is, it's nice.
0:28:04 > 0:28:07If it was a very sweet jam it would just be a bit cloying to eat
0:28:07 > 0:28:09and it would be lost in the pastry.
0:28:09 > 0:28:12- That apple layer cake is delicious. - And it's not too sweet.
0:28:14 > 0:28:15It's been great today
0:28:15 > 0:28:18and I hope you feel inspired to cook some of these delicious recipes.
0:28:19 > 0:28:23Cheers, guys. To buffalo, strawberries and the US of A.
0:28:23 > 0:28:26- Cheers.- Cheers. - Cheers, everyone. Thank you.
0:28:43 > 0:28:47Subtitles by Red Bee Media Ltd