Episode 13 Paul Hollywood's Pies & Puds

Many of my favourite recipes are pies and puds.

I'm sure you're not surprised to hear that.

But today, I've got a savoury and sweet surprise with a splash of Jamaican sunshine.

Today, I want to rekindle your affection for the hearty

British comfort food that generations have thrived on.

There's something on my menu for everyone.

Coming up, blackberry and apple crumble

is a classic pud that I've been baking for years.

But I've discovered something that takes it to a whole new realm -

seaweed. Trust me, this works.

That's an apple and blackberry crumble, with a seaweed topping!

And fantastic flavours with fungi.

I meet the lads who've discovered a unique way of growing

these magnificent mushrooms.

And I use them to add a touch of class to a cheeky choux pie.

There are your puffed-up choux buns,

ready to be filled with mushrooms.

The Caribbean comes to my kitchen.

First, I think we'd better de-bling.

Levi Roots brings a bucket-load of sunshine with his baking,

and he rustles up happy memories with these tasty treats.

I'd say patty is the Caribbean's greatest fast food.

And Levi provides the inspiration as I combine exotic flavours

to make a decadent dessert

that has warmth and flavour in every mouthful.

I love that beautiful rum flavour in there.

You can smell what's happened to the bananas already.

Tuck in, enjoy.

And if you want to try them,

all my recipes on today's show are on the BBC website.

As the old song goes, I do like to be beside the seaside.

As a baker, I'm always on the lookout for new ingredients

to add to my repertoire of pies and puds.

And the sea is one of nature's most generous resources.

But it's not fish I'm after today.

I'm interested in something more unusual - seaweed.

I'm here today in a beautiful

part of the world, on the east coast of Scotland.

St Andrews is about four miles that way, and the day is glorious.

I'm here today to meet a lady who knows a little bit about seaweed.

We all know it goes into savoury.

But, apparently, she says it goes into sweet things, too.

I'm not convinced.

Fiona Houston has been harvesting seaweed here

for the last two years and is building a small business selling it

not as a vegetable but as a spice.

-What a fantastic place.

-I know, it's great, isn't it?

If anyone can convince me to bake with seaweed, I hope Fiona can.

-I know it's used in savoury, but seaweed in sweets, really?

-Yeah.

What seaweed has in its natural flavour enhancer.

It has in it umami, which is the fifth taste.

The other four tastes are sweet, salty, sour and bitter.

And then you've got this fifth taste which adds

a new taste dimension to your food.

For me, it'll be fascinating because personally I've never

heard of it before and I'm dying to try it.

Yes, well, we're going to go down and show you.

I've never used seaweed in anything, so Fiona takes me umami hunting.

-I told you the tide was coming in.

-It is coming in.

-I this your place of work, then?

-Yeah, it is. Pretty nice, eh?

There's lots of different varieties of edible seaweeds here.

So what we have here is some carrogeenan, which is

traditionally used as a setting agent. That's got gelatine in it.

These brown seaweed, these kelps, are all very rich in umami

and they've got...quite a high...sugar content.

-There's quite high carbohydrate in these.

-Really?

And this dulse here,

which is interesting in desserts with chocolate and coffee and things.

And this is sweet?

Well, it's got some sweetness in it.

Fiona doesn't just use seaweed straight from the sea.

It has to dry first.

-I'm going to take some of this fresh dulse...

-Yeah.

I'm going to put it in here.

And we're actually going to roast it.

This is a very traditional way of eating dulse

-on the east coast of Scotland.

-OK.

This is the sugar kelp.

-See that powder on there?

-Yep.

-That's the umami powder.

The initial flavour's not too dissimilar to salt... meets...a chilli.

It feels like heat, and then you realise it's salt.

Then that goes as well. What's left is...

There's no taste.

I'm not getting taste. I'm getting...

-A sensation on my tongue...

-Yeah.

-..which is different.

-Yeah.

-That's gorgeous.

-Yes, isn't that amazing?

Where's seaweed been all my life?

There's so many things I'm thinking I could work with.

This is the thing with seaweed.

Once you get into it, your mind goes in so many different directions.

To show me how versatile it can be, Fiona's brought with her

some examples of cakes seasoned with seaweed.

And I'm keen to see how it tastes.

Chocolate brownie cheesecake.

And this has got a sweet alaria in it,

and it's also got the dulse on top to combine with the chocolate.

I am getting quite strong flavours coming through.

I'm trying to break it down in my mind to find this,

cos I know what they're like individually.

And I can't find it because it's enhanced. That's its job.

Its job is to enhance the flavours that are currently there.

Next, is a lemon polenta cake,

with seaweed both in the main mixture, and sprinkled on top.

Lemon's such a strong flavour.

All that's doing is enhancing that lemon.

It's making the lemon more lemony.

'The seaweed definitely accentuates these dishes.

'But I can't put my finger on why.

'It's only when Fiona shows me come crumble toppings,

'blended with seaweed,

'that I find something I can really work with.'

That's delicious.

It's sweet. How much sugar did you add to that?

-50 grams of sugar.

-OK. Yeah. That's quite low, actually.

I tried to come here with an open mind,

but in the back of my mind, I still had the thought, "It's seaweed.

"It's salt."

But, in fact, it's much, much more than that.

What Fiona has shown me today is a new ingredient that isn't

a flavour in itself but something that enhances the flavour it's with.

I'm going to give it a go in my next pud.

I've invited Fiona back to my kitchen to help me

bake with my new-found ingredient - seaweed.

This crumble is full of nutty and earthy flavours,

I'm hoping enhanced by some of Fiona's natural seaweed flavour.

The thing that got me was the fact that it works with sweet

-AND savoury.

-Yeah, that's what's people don't expect.

It works really well in baking and sweet puddings

because it's got natural sugars in it.

What I'm doing here at the moment, I'm just chopping up some apples,

I'm just going to prepare them for the crumble.

Now this is quite tart.

And you want something that's going to balance with

that as well. So the crumble on the top's quite sweet,

but I'm also going to use seaweed in there as well,

-which should blend quite well.

-It's got some smoky, salty notes.

And it's got a seaweed in it that's got quite a high sugar content,

so it's got a mixture of sweet and salty.

Heat the chopped apples in a pan and add some butter.

Cook them down for five to ten minutes until soft,

and then set aside to cool.

Then add your blackberries and transfer them to a baking dish.

Spread them all out. Put that down there.

This is one of my favourite crumble toppings.

Even if you don't have seaweed,

pumpkin and sunflower seeds make it earthy and nutty.

For my crumble topping, I roughly chop

sunflower seeds and pumpkin seeds

and add to some rubbed butter and flour.

Then, in go the oats and dark brown sugar.

Finally, the best ingredient of the lot.

The seaweed blend.

How much did you put in of this into yours?

I probably put in more than you're doing because I really wanted you

to taste the different flavours of the seaweed.

I think I put in about two dessertspoons.

I was going to put that in.

-Yeah.

-That's about the same.

-Yeah.

Give that a good mix together.

Sprinkle the crumble topping over the apple and blackberry mixture,

and bake at 180 degrees for 30-35 minutes.

Let that roast away.

This is how it comes out. That, for me, is a great crumble.

That's an apple and blackberry crumble with a seaweed topping!

This is a great recipe with seaweed and it's pretty good without, too.

The nutty, crunchy, wholesome topping

complements blackberry and apple perfectly.

The pies and puds that I bake are part of me

and reflect my upbringing in the North of England.

It's only natural that we stick to what we know and love,

and I'm sure that's true for you, too.

-Levi, hello.

-Respect.

-It's a pleasure. Nice to meet you, buddy.

-Cool!

Levi Roots is a musician best known for setting

the Dragons' Den on fire with his spicy Caribbean sauce.

Today he's bringing the Caribbean to me.

with his vibrant sunshine patties.

When I look at these ingredients,

-you're going to bake something in a minute.

-Yeah.

What sort of thing do you get from your culture in the way of

pies and puds that sort of reflect what is eaten over there?

I think it's about the great flavours of the Caribbean.

People will always think of the Caribbean as a few islands.

Instantly Jamaica jumps out at you and Barbados.

If you really think about it, it's a plethora of flavours,

over 50 islands of the Caribbean.

I'm going to hand my kitchen over to you, Levi.

You take over, it's all yours.

As we say, Lord have mercy!

I'll probably start singing and stuff.

Do whatever you want. I don't care.

Caribbean people brings a bit of music in here.

But first I think we'd better de-bling.

-I'm loving that!

-THEY LAUGH

You must have biceps like Arnold Schwarzenegger!

And the size of these rings, you can get a souffle underneath!

HE LAUGHS

It's good to take it off like that. Yeah.

What I'll be doing, Paul,

perhaps this is the Caribbean's greatest fast food.

The history of the patty, the history comes from here right in the UK.

Because Lord Falmouth became Governor of Jamaica.

And he brought the pasty, the Cornish pasty, to Jamaica.

And, of course, Jamaica had to do something special with this

so we dubbed it up, we gave it a make-over and called it the patty.

'Levi has some sweet yellow peppers, carrots and squash,

'which is already boiled for around four minutes until slightly softened

'but still have a bit of bite.'

The difference with a patty and the pasty

and I think one of the most striking things about the Caribbean pasty,

or the Jamaican pasty, is the colour.

And people always say, "How do you get that colour?"

And it's just simple.

A bit of turmeric.

'Levi adds some butter and rubs it into flour and turmeric.

'When it's all rubbed in, he adds a splash of water.'

So, there you go. Basically, that's it.

That's a lovely dough, there. That's lovely.

-30 minutes in the freezer.

-Yeah.

-And it's nice and lovely.

-No fuss, we've got one that we made earlier.

-Yes.

Now it's time for that sunshine filling.

Levi adds some sweetcorn, some spring onions and some cheese.

Best to use Double Gloucester cos...again, we talk about sunshine patties,

so the colours are just so vivid, I think it's brilliant.

Now, I'm going to put something in here, Paul,

because, you know, as I say,

I like it hot, man, you know, hot, hot, hot.

That's going to be a bit of a blaze...

You've got to big up the Scotch bonnet,

cos I think the Scotch bonnet is the only one that gives you a flavour.

So I'm just going to put a few stripes in there, not too much.

And I've left the casing on the inside,

which is really the power,

which a lot of people think it's the seeds, but it's not.

-It's...

-That casing in there.

So we've put a little bit in there because I want to surprise you.

THEY CHUCKLE

So once it's done, you'll have to start rapping, it'll be like...

HE SINGS: # Tick goes the tock

# Rolex my watch

# Savile Row suits

# Diamonds in my locks

# I'm taller than Shaq

# I'm madder than Max I'm so terrific

# With style and panache

# I've got these eight balls a track

# Before... #

THEY LAUGH

-He's now saying, "Please, Levi, don't quote that at me."

-No, no, no.

It's not something I do in the bakery,

cos I just get ripped into.

-Cooking is about fun, you know, it really is.

-Absolutely.

You've got to have as much fun as you possibly can while you're doing it.

Once Lev's finished serenading me, he rolls out his patty dough.

So what we've got to do with it, I'm going to scoop some stuff within the middle of it,

-and make the patty.

-OK.

-This is really, really easy.

Really easy. Come on, let's do this.

I would just get it in the middle,

-group it together...

-Yeah.

-A bit of egg white round the side.

As you do.

And then, it's just to lock it up.

Levi seals his patties, gives them a quick egg wash,

pricks them, and bakes them in a really hot over

for 20 minutes until golden brown.

Yeah! Yeah, baby.

-Is it looking good?

-It's looking fantastic, "fabulicious", if I say so.

Let's get them out.

I'd be quite happy if it was going to rival the Cornish pasty in Cornwall.

They look great.

-Fantastic!

-Oh, they look lovely.

They are, aren't they? And great for kids, I think kids would love this, you know.

Their own patty, it gives each kid their own... Fantastic, they love that.

That looks fantastic, my friend.

Levi's sunshine patties for a bite-size taste of the Caribbean -

spicy, vibrant and packed with vegetable goodness.

My next recipe takes an often-overlooked ingredient

and celebrates its beauty in this delicious savoury snack.

Rather than use the good old button mushroom,

I want to find the right fungus for the job.

I've heard about a group of lads on the south coast

who have developed a highly unusual and eco-friendly way of cultivating mushrooms.

Oh, big one today! Excellent stuff!

Instead of using bog standard compost,

they collect the used coffee grounds

which would otherwise go to landfill.

Coffee's here, Rob!

The mushroom growing process begins with the spawn.

The mushroom spawn is always growing

so what you're doing here is just giving it a nice medium

for it to grow through.

This cement mixer might seem a bit strange,

but it's actually a really useful way

of getting...ensuring a fine quality mix

and also the mushrooms really do love to grow in coffee grounds,

it's very nutritious, the mushrooms that come out of it have got

a very deep flavour, very earthy,

it's got a nice range of nutrients

from which to draw upon to make its mushroom.

Once the mix is nicely combined,

we bag it up into these grow bags,

where it stays for about two to three weeks, during which time

the mushroom grows from the seed throughout the coffee grounds.

So I then, once that's ready,

I then seal the bag and now we have one grow kit.

After bagging, the next step is the fun bit - the growing.

Well, this room is basically

where the mushrooms do their thing in the dark.

This is the airing cupboard, essentially.

We keep this room in the dark because

the mushrooms don't need the light to take over the coffee like this.

It's essentially, if they're growing inside a natural tree,

in its natural environment, they'd be in the dark.

Well, this is the exciting part, cos, basically, within two weeks,

you get your own harvest of mushrooms.

So these are pearl oyster mushrooms,

which is a species of oyster mushrooms that are actually native to the UK

and they grow on trees normally and deadwood.

And so, they grow very well with the coffee because it has the same

sort of minerals and nutrients for it.

These are quite different to the mushrooms you get in England.

They're not the same as button mushrooms. These are more gourmet.

You can do numerous things with them.

They're good to eat as they are. You can just have them raw.

They taste quite nutty and quite creamy

and they've just got a really nice, unique flavour.

They're great on rustic bread or pie crust or something.

Something a bit crunchy, the texture.

The difference, it goes really well in your mouth, it's fantastic.

They're very versatile. Anything you do with normal mushrooms,

you can do with these, and it'll taste better.

It seems the caffeine-fuelled mushroom business is booming

and the real beauty for me is they sell the mushrooms

back to the people they got the coffee from in the first place.

I can't wait to try something special with these funky fungi.

I'm going to use some of the lads' mushrooms

in my savoury choux bun recipe.

-Welcome to my kitchen.

-ALL: Thank you!

Now, tell me about these different strains of mushroom.

They're oyster mushrooms.

We've got the pink oyster mushroom and the pearl oyster mushroom.

The pink oyster mushrooms,

naturally you'll find in slightly warmer temperatures,

so Mediterranean areas or tropical areas.

And then the pearl, this is your classic European oyster mushroom.

What I'm going to do now it prepare a basic choux pastry,

which is what the mushroom is going to go into.

Choux pasty is the perfect complement

to these magnificent mushrooms.

It's light, fluffy, and won't hog the limelight.

To start my choux pastry, I melt some butter

in hot water.

Then I add the flour, and mix.

I think choux pastry's so versatile.

Most people think it's a one-trick pony,

but actually making a savoury one,

there's certain techniques you need to use

when cooking with choux and baking with choux.

It's all about drying out the inside to create something

that's got that crunch on the outside

and that little bit of softness on the inside.

Make sure you keep stirring so the roux doesn't burn.

-You see it's become quite smooth now? Shiny?

-Sure.

So that roux, I'm happy to take it off the heat now

and then begin to crack my eggs in there.

Add your eggs, one at a time, and keep stirring.

Two.

That's the fourth egg going in now.

Carry on mixing this round.

Now at that stage, I'm just going to stop for a minute because

I'm going to add

some thyme, and again, these are savoury choux buns,

so this little addition of thyme should marry up

I'll chuck them straight in.

Next, leave your dough to cool slightly.

Transfer to a piping bag, and pipe out your buns onto a tray.

About the size of golf balls.

'Preheat your oven to 220 degrees Celsius.

'Bake your buns for ten minutes at the centre until risen and golden.

'Reduce to 190 degrees Celsius for another 30 minutes.

'Top the buns with sprinklings of Parmesan for the last five minutes.'

There are your puffed-up choux buns

ready to be filled with the lads' mushrooms.

-Who's going to cook the mushroom?

-You going to do it, Robs?

Yeah, I'll give it a go, yeah.

-I'll crack on.

-It's on heat now.

If you need any wooden spoons, they're right behind you, mate, OK?

-OK, cool.

-OK, so just chop up your shallot.

Yep, so I'm just going to chop them up quite finely,

So you don't have a big chunk of onion, a big chunk of mushroom.

You've got mushroom and onion.

-Yeah.

-So just chop them up like this.

-Pan's getting nice and hot.

-Yep.

I'm going to chuck some butter in there because

when you're a mushroom farmer, you need all the calories you can get.

'Robbie then fries his shallots with some finely-chopped garlic.

So I've got my mushrooms here.

I just like to tear them down the middle. Keep them quite big.

Keep their shape,

cos that's one of the unique things about these mushrooms.

The onions are nice and brown now and the pan's nice and hot,

-so I'm just going to chuck them all in.

-Yep.

-How long will you cook them for? Just, literally...

-Two minutes.

-That's it?

-If that.

Just to heat them through, cos like I say, the flavour's all in there.

-Yep.

-So you just let them do the talking, really.

'Robbie's keeping things simple with the mushrooms

'to make the most of their natural flavour.

'All it takes is a squeeze of lemon juice, a spot of sherry,

'and a big spoonful of creme fraiche.'

-Smells really good.

-Smells beautiful.

-Yep.

-And the sherry's coming up as well.

-Let's have a look.

That's grand, that, mate. Go and sit down, Robbie. Round of applause.

-Thank you very much.

-Good man.

-Spot on, there.

To finish, simply season and add some freshly chopped parsley.

Stir that together and I would say...

..that's it.

'And now, time to fill your choux buns.'

These have cooked down beautifully, these mushrooms.

They really have.

Oh, yes.

Now that, for me, is a miniature pie.

That is the savoury choux buns cooked by Robbie and me.

Choux really is a versatile pastry,

so don't think of it as just eclairs and profiteroles.

With a savoury filling like this, they make a proper little pie.

Earlier, king of Caribbean cuisine, Levi Roots,

showed me how to make sunshine patties,

these tasty, traditional Jamaican snacks.

Levi's dish has got me feeling totally tropical,

so I'm going to respond with my banana tarte tatin.

Lord have mercy!

This decadently sweet pud

is a twist on the traditional apple version,

but with a whole load of added summertime,

and it all starts with a caramel.

made by heating sugar and a little bit of water.

At the moment, you can see the colours

-going a little bit dark round the outside.

-Yeah.

This is going to be the key thing in a tarte tatin.

You want that beautiful, rich, dark colour

when you tip it out onto the plate.

Now, that's the perfect colour. It's going quite dark now.

-I'm going to add the butter to that.

-Yep.

And that'll melt the butter and turn into a form of toffee.

Melt it all in the sugar.

Then you begin to chop up your bananas.

-Your 'nanas.

-Me 'nanas.

'Chop your bananas into 3cm chunks

'and then remove the pan from the heat.

'Add a splash of rum and pop your bananas in the hot toffee mix.'

You want that beautiful rum flavour in there.

What I'm doing is standing up the bananas inside the caramel.

-You can smell what's happening to the bananas already. They're caramelising.

-Absolutely.

You pack those bananas in there. That'll be the last one.

-The next thing to do is prepare the lid.

-Cool.

'For my lid, I've already made a puff pastry.

'I've just got to roll it out to the size of the pan.'

Then I can round this off, cos it's got to sit inside the pan.

You could have a little bit of overlap

but you've got to be able to tuck it inside...

..like this. Get your pastry, throw it on the top,

and then push it down into the corners.

So what you've got is your caramel, you've got your layer of bananas

and then you've got your puff pastry which is still cold.

The whole thing goes into quite a hot oven.

You want to put it in about 200 for about 15-20 minutes.

Now, what I'm going to do is pop this into an oven.

But fortunately...

That's a Blue Peter moment.

-..I have got one.

-Yes.

Now, because of the rum in there,

because of the liquid in the bananas...

-Don't chuck the rum away!

-Just pouring off some of the excess!

You've got me getting up there for a minute. You're chucking rum away?!

-I'm not! It's just the fluid from the bananas.

-OK, all right.

I don't want too much of it, you see.

-So I'm just draining off some of the excess liquid.

-I do!

So you get your plate.

Pop it on the top

and then turn the whole thing

upside down.

-And the whole thing pops out like that.

-Hey!

-That's looking delicious.

-So you've got

your banana tarte tatin

with your rum toffee right in the middle.

-That is something.

-Baby!

-Baby.

-Respect.

-Thanks, Levi.

You're going to have to wait a little bit longer to try it.

My banana tarte tatin is pure summertime on a plate.

Just close your eyes and imagine a gorgeous sunset with every mouthful.

It's been great to welcome friends to help me create

some wonderful dishes today.

There's Fiona, who helped me find

just the right seaweed to add a new twist to my crumble,

Levi, who taught me how to make these tasty sunshine patties

and inspired me to rustle up the decadent banana tarte tatin.

And Jon, Alex and Robbie for adding their amazing mushrooms

to my savoury choux buns.

So, guys, our plates are full. Tuck in. Enjoy.

And first, Levi's spicy golden patties.

That's packing a bit of a punch, that patty.

Isn't it? It's got a bit of heat in there.

Oh, I can taste that hellfire in the patty.

-Yeah, you got that bit, did you?

-I got that bit, yeah.

-The flavours in there are gorgeous.

-FIONA:

-It's really lovely.

Lovely pastry. They're really soft and crumbly.

'And moving on to the mushrooms...'

Those mushrooms are fantastic, boys.

-Well cooked.

-Mmm.

I've got to say, the mushroom, which I was a bit apprehensive about...

..is absolutely brilliant.

It works so well with the choux bun and the cheese on top as well.

You've got all the different flavours in your mouth at once.

All the different textures as well.

The crunchiness and the softness of the mushrooms. It's fantastic.

'And my Caribbean twist on a tarte tatin.'

It's a celebration of banana.

Then you've got that toffee and if you add a little bit

of custard on top of that as well, or cream, it takes you to heaven.

'And the crumble, with that special seaweed topping.'

The seaweed, it's got red, green and brown in it.

I like the seeds in there, cos, obviously, the texture,

you've got to break them down with your teeth as well.

It's not straight to the back of your throat.

You've got to work for it, grind it down.

-You get more flavour from it.

-Mmm.

I love the topping too.

A lot of people would just use a normal crumble,

but I think of this as like a blinged-out crumble.

It's got everything in there.

-"A blinged-out crumble!"

-Can I use that, please?

Great food goes everywhere, from Scotland to Brighton to Jamaica.

This is what it's all about. Good company, good food.

See you next time.

Cheers!