0:00:03 > 0:00:05I'm celebrating the best of Britain's comfort food
0:00:05 > 0:00:08and rediscovering the hearty recipes that generations have thrived on.
0:00:08 > 0:00:10Welcome to Pies And Puds.
0:00:23 > 0:00:25There's something about a home-baked pie,
0:00:25 > 0:00:28or a steamed pudding, that makes the world seem a better place.
0:00:28 > 0:00:31It's delicious food, that's simple to make
0:00:31 > 0:00:32and it works for me every time.
0:00:32 > 0:00:34Here's what's on my menu today.
0:00:36 > 0:00:39'Joining me today is Irish chef extraordinaire
0:00:39 > 0:00:41'and all-round good egg Rachel Allen.
0:00:41 > 0:00:45'She's going to show me a homely raspberry and coconut sponge.'
0:00:45 > 0:00:48I love that raspberry and coconut combination,
0:00:48 > 0:00:49it's just quite nostalgic to me.
0:00:49 > 0:00:52Oh, yeah, I love coconut inside a bake.
0:00:52 > 0:00:56'And in return, I'll be rustling up a little something for Rachel,
0:00:56 > 0:01:00'inspired by my son's favourite flavours, a brie brioche pie.'
0:01:00 > 0:01:03This is something my lad would love, I think.
0:01:03 > 0:01:06- Parma ham with the brioche, I think, it will be a winner.- Amazing.
0:01:06 > 0:01:09'I'm not kidding when I say my tasty goat herd pie will change
0:01:09 > 0:01:11'the way you think about using one of our most
0:01:11 > 0:01:13'undervalued meats forever.'
0:01:13 > 0:01:17- It's actually goat.- Is it?- Yeah. - Delicious, yeah.
0:01:17 > 0:01:19More satisfied customers.
0:01:19 > 0:01:23'I'm having a Highland fling with a traditional Scottish dessert.'
0:01:23 > 0:01:26- Do you say Cranachan?- Cranachan. You've got to roll it out.
0:01:26 > 0:01:28Crrr... Cranachan.
0:01:28 > 0:01:29THEY LAUGH
0:01:29 > 0:01:32'As I make my very own Cranachan cheesecake.
0:01:32 > 0:01:34'If you'd like to try my recipes,
0:01:34 > 0:01:37'head over to the BBC website for more details.'
0:01:43 > 0:01:46'My first recipe's an unconventional take
0:01:46 > 0:01:48'on a traditional shepherd's pie.
0:01:48 > 0:01:50'It includes olives, butternut squash,
0:01:50 > 0:01:54'plus one of our most undervalued meats, goat.
0:01:54 > 0:01:56'It's called Goats Herd Pie, of course.'
0:01:56 > 0:01:58I lived in Cyprus for six years
0:01:58 > 0:02:01and I like to use Mediterranean flavours when I'm baking,
0:02:01 > 0:02:04but there was one particular meat in Cyprus that everybody loved
0:02:04 > 0:02:07and in Britain is largely ignored.
0:02:09 > 0:02:12'I'm going to see if I can convince the locals here in Preston
0:02:12 > 0:02:16'to try this Mediterranean meat without telling them what it is.'
0:02:16 > 0:02:18Tuck in.
0:02:18 > 0:02:19What do you think?
0:02:19 > 0:02:22- It tastes like beef. - It tastes like beef to you?- Yeah.
0:02:22 > 0:02:26- It's like beef, yeah. - It's actually goat.- Is it?- Yeah.
0:02:26 > 0:02:28- It's quite nice.- I like it.
0:02:28 > 0:02:29Beef.
0:02:29 > 0:02:31- It's goat.- Goat?
0:02:32 > 0:02:34- Do you like it?- Yeah, it's nice.
0:02:34 > 0:02:37- What do you think?- It's really good. Really nice.
0:02:37 > 0:02:39- Do you like it?- Mmm.
0:02:39 > 0:02:40It's goat.
0:02:40 > 0:02:42It's not bad.
0:02:42 > 0:02:44More satisfied customers.
0:02:44 > 0:02:47- Very nice. What does it taste like?- Lamb.
0:02:47 > 0:02:50- It does taste like lamb. Do you know what it is?- No.- Goat.
0:02:50 > 0:02:54- Mm-hm.- It's exactly... It's very similar, isn't it?- Delicious, yeah.
0:02:56 > 0:03:00'So it seems the people of Preston are warming to the taste of goat.
0:03:00 > 0:03:03'But I want to find out more about this meat.
0:03:03 > 0:03:07'Thanks to the rising popularity of goat's cheese and milk,
0:03:07 > 0:03:10'there are now quite a few dairy goat herds around the UK.
0:03:10 > 0:03:15'In Lancaster, Sharon Peacock raises a very special type of goat,
0:03:15 > 0:03:18'bred specifically for meat. It's the Boer goat.'
0:03:18 > 0:03:20Do you enjoy this lifestyle?
0:03:20 > 0:03:23Yeah, I've been doing it 13 years now and got busier and busier.
0:03:23 > 0:03:25We started with four goats in 2000
0:03:25 > 0:03:28and we had 420 at height last summer.
0:03:29 > 0:03:32'Sharon's goats are free to graze the fields,
0:03:32 > 0:03:34'but today, some of the herd are
0:03:34 > 0:03:36'having one of their regular health checks.'
0:03:40 > 0:03:43- They know where they're going, don't they?- We do this every day.
0:03:43 > 0:03:45We have to do some sort of health check every day.
0:03:45 > 0:03:47- They are used to it, it's part of their routine.- Yeah.
0:03:47 > 0:03:51It doesn't mean they'll comply every day, but they do know what they are supposed to do.
0:03:51 > 0:03:53It's brilliant. They're good-looking animal.
0:03:53 > 0:03:55I think they are different to sheep.
0:03:55 > 0:03:57They seem to have more character than sheep.
0:03:57 > 0:04:00'To keep the goats in tip-top condition,
0:04:00 > 0:04:02'they're regularly given a mineral drink.'
0:04:02 > 0:04:05So hold him around the chest and shoulder.
0:04:05 > 0:04:08I put my hand under the chin and you almost push down with that hand.
0:04:08 > 0:04:09I see.
0:04:09 > 0:04:11'The goats are used to this
0:04:11 > 0:04:13'and seem to take it all in their stride.'
0:04:13 > 0:04:15That's it.
0:04:15 > 0:04:18It's cheating just doing the gate, you know.
0:04:19 > 0:04:23'Next it's my turn and I'm a tad apprehensive to say the least.'
0:04:23 > 0:04:27Er, it looks fairly straightforward but they do it every day.
0:04:27 > 0:04:31- We make this look easy. - Yeah, you do make it look very easy.
0:04:31 > 0:04:34- We'll get some more and we'll have a go.- Can I try it on this one here?
0:04:34 > 0:04:36Yeah, you can try that one.
0:04:36 > 0:04:38'Just kidding! Get it?
0:04:38 > 0:04:41'It's only for the adults today so Sharon finds me
0:04:41 > 0:04:44'one a little bit more my size.'
0:04:44 > 0:04:46I do know them all, individually.
0:04:46 > 0:04:48I know which ones like what.
0:04:48 > 0:04:50What characters they have.
0:04:52 > 0:04:53That's it.
0:04:58 > 0:05:00It's sweaty work, though. It's like being back in the bakery.
0:05:02 > 0:05:06'Job done! It's time to let the does and their kids back into the field.
0:05:06 > 0:05:09It's been a great experience seeing how happy these animals are,
0:05:09 > 0:05:12'and how well they're looked after,
0:05:12 > 0:05:15'and I can't wait to try some of their meat in my pie.'
0:05:19 > 0:05:22- I'm joined now by our goat farmer, Sharon. Hello, Sharon.- Hiya.
0:05:22 > 0:05:26- Are you well?- How are the little fellas getting on?- Not so bad.
0:05:26 > 0:05:28No, it's good, they look well.
0:05:28 > 0:05:31I still have nightmares about lifting the goat horns
0:05:31 > 0:05:35in between my legs. I had terrible nightmares about that!
0:05:35 > 0:05:39I've got minced goat here. I'm going to make a goat herders' pie.
0:05:39 > 0:05:42The first thing I've got to do is put some heat on.
0:05:42 > 0:05:44A little bit of oil in the pan.
0:05:45 > 0:05:49I mean, how much goat do you actually eat a week, yourselves?
0:05:49 > 0:05:53- Probably five or six nights a week we have goat of some description. - Really?
0:05:53 > 0:05:56Because we're producing it ourselves, why go buying stuff
0:05:56 > 0:05:58when we can produce our own?
0:05:58 > 0:06:00What I'm going to do here, I've got some celery
0:06:00 > 0:06:04and I've got some onion which are going to go straight in the pan.
0:06:04 > 0:06:07'I need to sweat down the onion and celery
0:06:07 > 0:06:10'before adding diced butternut squash to soften.
0:06:10 > 0:06:13'Then it's onto the seasoning.'
0:06:13 > 0:06:15I've got some garlic,
0:06:15 > 0:06:17I've got some anchovy,
0:06:17 > 0:06:19a little bit of salt,
0:06:19 > 0:06:21get my pestle and mortar,
0:06:21 > 0:06:24grind down the garlic, salt and anchovy
0:06:24 > 0:06:28until they make a thick paste, and add to the veg.
0:06:28 > 0:06:30Cook gently until the anchovies melt
0:06:30 > 0:06:33and then set the contents of the pan aside.
0:06:34 > 0:06:37It's time for the meat to go in the pan.
0:06:37 > 0:06:41'This pie's designed with goat mince in mind, but don't worry,
0:06:41 > 0:06:44'if you can't get hold of any, you can always substitute lamb,
0:06:44 > 0:06:47'beef or even veggie mince instead.'
0:06:47 > 0:06:50The whole thing about the goat and what really surprised me...
0:06:50 > 0:06:53I'll be honest, I tried a little bit of goat when I was in Cyprus...
0:06:53 > 0:06:54Yeah.
0:06:54 > 0:06:58When I was over there at the time I thought it was all right, you know.
0:06:58 > 0:07:01To be honest, probably because I didn't know what I was eating.
0:07:01 > 0:07:05No, the goat's not available enough in this country. It's harder to farm.
0:07:05 > 0:07:08The farmers farm easy animals, the sheep, cows and things
0:07:08 > 0:07:10and that's become our staple.
0:07:10 > 0:07:13Erm, but now goat is a little bit available.
0:07:13 > 0:07:18Do you think it's because people just can't get hold of it in supermarkets?
0:07:18 > 0:07:20That's the main reason.
0:07:20 > 0:07:22'Next, in go the olives.'
0:07:22 > 0:07:24The olives are that Mediterranean style of things.
0:07:24 > 0:07:27This is the reason, most people use goat in the Mediterranean.
0:07:27 > 0:07:31I add a pinch of cinnamon to season and a little flour.
0:07:31 > 0:07:35- The flour's thickening it, presumably?- Yeah.
0:07:35 > 0:07:38Well, I found that this meat actually wasn't as lean
0:07:38 > 0:07:41as I thought it was going to be. It's still got some fat in there.
0:07:41 > 0:07:44It's got enough in it to sweeten it and tenderise it.
0:07:44 > 0:07:48The Boer goat, the breed we use, does have a little bit more fat in it
0:07:48 > 0:07:50than some of the more traditional goat meat.
0:07:50 > 0:07:53Is that why it's been picked as a meat goat?
0:07:53 > 0:07:56It's bred as a meat goat and it has got that higher fat content
0:07:56 > 0:07:59because that's what tenderises the meat, sweetens it, which is
0:07:59 > 0:08:02some of the other issues we get with goat meat
0:08:02 > 0:08:03because people think it'll be tough.
0:08:03 > 0:08:05- They've heard goat meat's tough.- Yes.
0:08:05 > 0:08:09But this Boer goat meat is not tough because of that fat content.
0:08:09 > 0:08:13The smell is gorgeous. It is akin to lamb.
0:08:13 > 0:08:15You wouldn't know what you were doing, really.
0:08:15 > 0:08:19'Add some stock and a splash of good quality red wine
0:08:19 > 0:08:21'and reduce down.'
0:08:21 > 0:08:25Oh, that heady mix of wine, the stock, the goat, the olives.
0:08:25 > 0:08:27It does smell fantastic.
0:08:27 > 0:08:30'Now add the cut butternut squash mixture back to the pan
0:08:30 > 0:08:35'and cook out for ten to 20 minutes so the flavours infuse.'
0:08:35 > 0:08:38You're going to add some fresh...
0:08:39 > 0:08:41..rosemary to this, as well.
0:08:43 > 0:08:46I love rosemary. Rosemary with lamb, rosemary with goat.
0:08:46 > 0:08:49Yeah, rosemary, mint, all the same sort of things as you put on lamb.
0:08:49 > 0:08:52Pop your goat mince filling into a dish
0:08:52 > 0:08:55and top with your favourite mashed potato mixture.
0:08:55 > 0:08:58I've added goat's cheese to mine for richness,
0:08:58 > 0:09:00and to complement the meat.
0:09:00 > 0:09:03Look at that! Rough and ready.
0:09:03 > 0:09:05A bit of Parmesan.
0:09:06 > 0:09:12OK, this goes into the oven at 190, for 35 minutes.
0:09:12 > 0:09:14Straight in it's going to go.
0:09:19 > 0:09:22- Look at that.- It's looking good.
0:09:22 > 0:09:26That is a beautiful goat herd pie.
0:09:26 > 0:09:29'Studded with juicy olives and packed with meaty flavour,
0:09:29 > 0:09:33'my goat's herd pie is the perfect, hearty, winter warmer.
0:09:33 > 0:09:35'Next, it's time for a classic pud
0:09:35 > 0:09:38'with a touch of Irish charm.'
0:09:43 > 0:09:47My next guest has been credited with putting Irish food on the map.
0:09:47 > 0:09:50I'm sure she's no stranger to pies and puds.
0:09:50 > 0:09:52- Welcome, Rachel.- Thanks, Paul.
0:09:52 > 0:09:55- Do you want a drink? I haven't seen you for ages.- What do you have?
0:09:55 > 0:09:58- I've got some white wine. - Absolutely!
0:09:58 > 0:10:01What are you going to be cooking for us?
0:10:01 > 0:10:04I'm going to be cooking... This is, it's almost embarrassingly easy
0:10:04 > 0:10:06and simple, it's a raspberry and coconut pudding.
0:10:06 > 0:10:10It's something... My mum used to make something similar to this.
0:10:10 > 0:10:14It's not too like it but I was basically trying to replicate
0:10:14 > 0:10:16- something that Mum used to make when we were little.- Yeah.
0:10:16 > 0:10:19She says she can't remember it, my sister can remember it.
0:10:19 > 0:10:21She says, "Oh, yeah, it's like a coconuty, spongy thing
0:10:21 > 0:10:23"with raspberry jam"
0:10:23 > 0:10:26and so this is what I came up with. It's just a flavour.
0:10:26 > 0:10:29I loved that raspberry and coconut combination.
0:10:29 > 0:10:30It's quite nostalgic.
0:10:30 > 0:10:33- Would you like to take over my kitchen...?- Can't I sit here?
0:10:33 > 0:10:35No, I'm going to sit there. I'm going to relax.
0:10:35 > 0:10:39It's my turn to relax. Go on. That's great, I love having you here.
0:10:39 > 0:10:44First of all for this, actually, I'll put some butter on to melt.
0:10:44 > 0:10:47So it's just, this is one of these really simple pudding recipes
0:10:47 > 0:10:50where you mix the wet ingredients in one bowl,
0:10:50 > 0:10:52dry ingredients in another bowl.
0:10:52 > 0:10:54Then mix them together in the oven. That's it.
0:10:54 > 0:10:58- Have I got time to drink this, then? Probably not. - You'll need to knock it back.
0:10:59 > 0:11:02'Rachel makes her blend of flour by adding baking powder,
0:11:02 > 0:11:05'sugar and desiccated coconut.'
0:11:05 > 0:11:09Next, in a separate bowl, Rachel whisks together the wet ingredients.
0:11:09 > 0:11:11Do you cook this at home for your family?
0:11:11 > 0:11:13This is, actually, Luca, our second son,
0:11:13 > 0:11:16this is, I think, his favourite. His favourite thing.
0:11:16 > 0:11:19I know when he sees this he'll say, "Why didn't you make it for me?"
0:11:19 > 0:11:22- How old is he?- He's 11.- Oh, he's 11. - He's the second, yeah.
0:11:22 > 0:11:25Not far off my son, actually. I'll have a look at this and taste it
0:11:25 > 0:11:27and if I think it's any good I'll have to take it back to Josh.
0:11:27 > 0:11:30Yeah, you'll have to take it back to your Josh.
0:11:30 > 0:11:33We've got a Josh. You're not still allowed to call him Joshie?
0:11:33 > 0:11:36Josh...no. I call him stinky sometimes. He doesn't like that, either.
0:11:36 > 0:11:39THEY CHUCKLE
0:11:39 > 0:11:41OK, in here I've got the... What have I got?
0:11:41 > 0:11:43Milk, eggs, vanilla extract.
0:11:43 > 0:11:47You just make a well in the centre of the flour and baking powder
0:11:47 > 0:11:48and coconut and sugar.
0:11:49 > 0:11:51'Rachel then adds the wet ingredients
0:11:51 > 0:11:56'to the coconut flour blend and mixes until fully combined.
0:11:56 > 0:11:59'She then pours the batter onto a layer of raspberry jam
0:11:59 > 0:12:01'in a baking tray.'
0:12:02 > 0:12:06Rachel bakes her sponge at 180 degrees for 35-40 minutes
0:12:06 > 0:12:08until the top is golden brown.
0:12:08 > 0:12:11Then this one is already cooked.
0:12:12 > 0:12:15- That's it.- Oh, wow!
0:12:15 > 0:12:16That is just...
0:12:16 > 0:12:18- I like the look of that. - You see, it's really...
0:12:18 > 0:12:21I'll just move my wine, sorry.
0:12:21 > 0:12:23Oh, yeah, I love coconut, you know.
0:12:23 > 0:12:27- I love coconut inside a bake. - Raspberry jam...
0:12:27 > 0:12:31'To finish, Rachel dusts the sponge with icing sugar.'
0:12:31 > 0:12:34That looks absolutely grand. We'll have to wait a little bit longer
0:12:34 > 0:12:35to try that one, though.
0:12:35 > 0:12:37- You could keep it warm, anyway. - Yeah, absolutely.
0:12:39 > 0:12:42Later, I'm going to bake for Rachel,
0:12:42 > 0:12:44but first, I'm making something from Scotland.
0:12:48 > 0:12:52Many pies and puds have become part of our regional heritage.
0:12:52 > 0:12:56My next recipe is a traditional Scottish dessert that is
0:12:56 > 0:12:58barely known outside Scotland.
0:12:58 > 0:12:59So I decided to investigate.
0:13:01 > 0:13:03I'm crossing the border up north
0:13:03 > 0:13:05to track down a traditional Scottish dessert
0:13:05 > 0:13:10and no, it's not a Dundee cake, or a deep-fried Mars bar!
0:13:10 > 0:13:13You'd be forgiven for mistaking this mysterious mixture
0:13:13 > 0:13:16for an Eton Mess, or an everyday trifle.
0:13:16 > 0:13:19It's actually a regional speciality that the Scots
0:13:19 > 0:13:20have been knocking up for centuries.
0:13:20 > 0:13:22It's called cranachan
0:13:22 > 0:13:26and it's considered one of Scotland's best-kept secrets.
0:13:26 > 0:13:29So secret, in fact, when we spoke to the locals in Aberdeen,
0:13:29 > 0:13:31some of them had never heard of it.
0:13:31 > 0:13:32Cranachan?
0:13:33 > 0:13:35Sorry, don't know it.
0:13:35 > 0:13:36Oh, I've made it many times.
0:13:36 > 0:13:40Cranachan? It sounds like a place in Scotland.
0:13:40 > 0:13:41No, I've never heard of it.
0:13:41 > 0:13:42Yes, I like Cranachan.
0:13:42 > 0:13:45It's a traditional Scottish dessert.
0:13:45 > 0:13:48I'm determined to crack the code of cranachan,
0:13:48 > 0:13:51and get to the bottom of this creamy Scottish conundrum,
0:13:51 > 0:13:54so I'm starting with one of the key ingredients, the oats.
0:13:57 > 0:14:01The Mitchell family have been making Scottish oatcakes since the 1920s.
0:14:01 > 0:14:03Now in its fourth generation,
0:14:03 > 0:14:05daughter Judy continues to run the business.
0:14:05 > 0:14:08Here's a photograph of our shop and tearoom and marketplace
0:14:08 > 0:14:11in Inverurie. This was taken before my great-grandparents
0:14:11 > 0:14:13bought the business in 1928.
0:14:13 > 0:14:17So, the tearoom side of the business was started by my great-grandmother.
0:14:17 > 0:14:20She opened her front room, this room here, as a tearoom
0:14:20 > 0:14:26and baked scones, pancakes, oatcakes, to old family recipes.
0:14:26 > 0:14:30And my great-grandfather and the sons delivered them on the horse and cart
0:14:30 > 0:14:32with the milk, as well as them being sold in the shop.
0:14:32 > 0:14:36Oatmeal has been the staple grain of Scotland for centuries,
0:14:36 > 0:14:39since it's more suited to the Scottish climate than wheat.
0:14:40 > 0:14:43Judy's oatcakes are all baked here on site
0:14:43 > 0:14:46and are still made using her grandmother's original recipe.
0:14:46 > 0:14:50Well, we start with oatmeal, which is locally grown,
0:14:50 > 0:14:55and a small amount, just a pinch, of bicarbonate of soda,
0:14:55 > 0:14:59pinch of salt, and then, there's a fat or an oil used
0:14:59 > 0:15:04to bind that together, and then we put a little drop of Mitchell's milk
0:15:04 > 0:15:07into that, just to bind everything together.
0:15:07 > 0:15:09That all gets mixed up in a mixer.
0:15:11 > 0:15:16And then it's hand-rolled, hand cut, oatcakes,
0:15:16 > 0:15:19the shapes are cut out and then put onto an open griddle
0:15:19 > 0:15:21and that was just how my great-grandmother made them.
0:15:21 > 0:15:23It's exactly the same process.
0:15:23 > 0:15:26Oatcakes are essential to lots of Judy's recipes
0:15:26 > 0:15:29and their cranachan is no exception.
0:15:29 > 0:15:33My cranachan is made with lightly whipped cream.
0:15:33 > 0:15:37I then fold in some crushed oatcakes.
0:15:37 > 0:15:40Raspberries and some local honey.
0:15:40 > 0:15:43This just sweetens everything up. It also helps the cream thicken.
0:15:43 > 0:15:48This is a really straightforward cranachan recipe and it's great
0:15:48 > 0:15:52for us to be able to make something using a product that we make.
0:15:52 > 0:15:54Another name for cranachan is crowdie cream,
0:15:54 > 0:15:58which comes from a simple, traditional cheese called crowdie
0:15:58 > 0:16:01that, for centuries, was made in every farmhouse in the land.
0:16:01 > 0:16:05Crowdie is low in fat, mild and very soft
0:16:05 > 0:16:09and features in many historical interpretations of cranachan.
0:16:09 > 0:16:13So I'm going to use this soft cheese together with the Scottish oatcakes
0:16:13 > 0:16:16to give cranachan the Hollywood treatment.
0:16:20 > 0:16:23- Joining me in the kitchen is our cranachan expert, Judy.- Hi, Paul.
0:16:23 > 0:16:27- Hi, do you say cranACHan? - I say CRANachan.- CRANachan! OK.
0:16:27 > 0:16:30I mean, what is it? What in your eyes is it?
0:16:30 > 0:16:32It's really just whipped cream with some raspberries,
0:16:32 > 0:16:37toasted oatmeal and either some honey or whisky or both.
0:16:37 > 0:16:40What I'm actually going to make is a cranACHan, is that how you say it?
0:16:40 > 0:16:44CRANachan, you need to be Scottish. You need to roll your Rs.
0:16:44 > 0:16:48Crrranachan! OK. Cheesecake.
0:16:48 > 0:16:51I'm going to make a cheesecake using those base ingredients,
0:16:51 > 0:16:53- and while I do it, you're going to make a cranachan.- Yes.- OK.
0:16:53 > 0:16:55So, you're going to make a traditional one.
0:16:55 > 0:17:00- I'll try and crack on with this, and we'll see what happens at the end. - OK.
0:17:00 > 0:17:03Cranachan combines oats, honey and raspberries.
0:17:03 > 0:17:05Today, I'm cranking it up a gear
0:17:05 > 0:17:08by turning it into a creamy cranachan cheesecake.
0:17:10 > 0:17:14To start, crumble up Scottish oatcakes in a large bowl,
0:17:14 > 0:17:16which will go on to form the base.
0:17:16 > 0:17:20These are great. I mean, whenever I make cheesecake,
0:17:20 > 0:17:22I'll use all sorts of different bases.
0:17:22 > 0:17:24I'll use the sort of digestive biscuit, I'll use ginger,
0:17:24 > 0:17:28but this is going to be very special, with the oats in it.
0:17:30 > 0:17:33Next, pour some melted butter onto crumbled oatcakes
0:17:33 > 0:17:37and mix in with a spatula until the crumbs are fully coated.
0:17:37 > 0:17:39You've got a lot done already. What have you got in there?
0:17:39 > 0:17:43I've just got some whipped cream and I've folded in some raspberries
0:17:43 > 0:17:46and some toasted oatmeal and I'm now just adding some honey.
0:17:47 > 0:17:50Can I just, er...?
0:17:50 > 0:17:52- Is this Scottish honey?- Yes, it is.
0:17:57 > 0:18:02- Like that?- Yeah! That's, that's beautiful, that.
0:18:02 > 0:18:07I love cranachan anyway because I love the oats in there.
0:18:08 > 0:18:11To finish the base, pour the oatcake mixture into a round tin,
0:18:11 > 0:18:13and press down firmly into the bottom.
0:18:13 > 0:18:15Get your hands in there!
0:18:15 > 0:18:18My dad always said, "Son, you've got hands, use them."
0:18:19 > 0:18:22To make the filling, break down the crowdie
0:18:22 > 0:18:24and mix with a regular cream cheese.
0:18:24 > 0:18:26Then, beat in some caster sugar.
0:18:26 > 0:18:29I'm like a machine, anyway, the speed I can go on this!
0:18:29 > 0:18:33Then when it's fully mixed, add the eggs one at a time,
0:18:33 > 0:18:35and continue to beat.
0:18:35 > 0:18:37You could do this in a mixer if you like,
0:18:37 > 0:18:39I just like making work for myself.
0:18:39 > 0:18:41When everything is combined,
0:18:41 > 0:18:42pop in your toasted oatmeal
0:18:42 > 0:18:46and don't forget to keep quality testing your ingredients!
0:18:46 > 0:18:48- These are great biscuits. - Thank you.
0:18:48 > 0:18:49Now...
0:18:51 > 0:18:53Crumbs.
0:18:53 > 0:18:57The mixture is ready, you have your base,
0:18:57 > 0:18:59now use your Scottish raspberries.
0:18:59 > 0:19:02If you can't get Scottish ones, use English ones, they're just as good.
0:19:02 > 0:19:06Pop them into the bottom of the cheesecake.
0:19:06 > 0:19:08Spread them out all over the place.
0:19:09 > 0:19:13Finally, pour the cheesecake mixture over the fresh raspberries
0:19:13 > 0:19:16and give the tin a little shake to ensure it is evenly covered.
0:19:16 > 0:19:22OK. I bake my cranachan cheesecake at 180 degrees for about 40 minutes,
0:19:22 > 0:19:24until the topping is set.
0:19:24 > 0:19:27Now here's one that has been baked and cooled.
0:19:27 > 0:19:31You can see here it's split, that is not a problem.
0:19:31 > 0:19:33So I am going to release it from its mould.
0:19:36 > 0:19:40To finish the cheesecake, cover with a glossy layer of raspberry sauce,
0:19:40 > 0:19:42and top with fresh raspberries.
0:19:42 > 0:19:43Delicious!
0:19:44 > 0:19:47- Now that is a cranachan... - Well done.
0:19:47 > 0:19:49- CRANachan?- CRANachan. You've got it.
0:19:49 > 0:19:52It's a cranACHan cheesecake.
0:19:57 > 0:20:00Earlier, Rachel Allen showed me a scrummy sponge,
0:20:00 > 0:20:02just like the one she remembers from her childhood.
0:20:02 > 0:20:06So my next recipe is inspired by my family.
0:20:07 > 0:20:09What I was going to do is...
0:20:09 > 0:20:12The component parts - all of which my son loves.
0:20:12 > 0:20:15So I'm going to use brie, brioche, Parma ham,
0:20:15 > 0:20:17a little bit of cranberry sauce...
0:20:17 > 0:20:21I'm going to come up with a brie brioche pie.
0:20:21 > 0:20:22Oh, it's not at all rich, then(!)
0:20:22 > 0:20:24- Not at all rich. - No. Fabulous.
0:20:24 > 0:20:26Sounds brilliant!
0:20:26 > 0:20:30My brie brioche pie is an oozy and indulgent treat,
0:20:30 > 0:20:33spiked with sweet cranberry sauce and a salty Parma ham.
0:20:35 > 0:20:37The first job is to make the brioche dough.
0:20:39 > 0:20:42In here I have my strong white flour,
0:20:42 > 0:20:46to which I'm going to add some sugar,
0:20:46 > 0:20:50some instant yeast - it's the powdered stuff -
0:20:50 > 0:20:53some salt, to the other side,
0:20:53 > 0:20:56and then I've got three eggs to add to this, as well.
0:20:56 > 0:20:58It's basically an enriched dough.
0:20:58 > 0:21:00That's all a brioche is, really.
0:21:00 > 0:21:03It's the way that you mix it makes it a little bit different.
0:21:03 > 0:21:05Three eggs straight in.
0:21:06 > 0:21:10And now you drop down the machine.
0:21:10 > 0:21:12MIXER WHIRS
0:21:12 > 0:21:15Turn it on.
0:21:15 > 0:21:16The next thing to add is the milk.
0:21:16 > 0:21:21You add the milk until it becomes more like a normal dough.
0:21:21 > 0:21:22Don't be afraid of it.
0:21:22 > 0:21:24Put a little bit in to start with -
0:21:24 > 0:21:27it depends on the size of the eggs, I'm using the medium.
0:21:27 > 0:21:29Turn it up...
0:21:32 > 0:21:36..and eventually that will form a nice, smooth dough.
0:21:36 > 0:21:38Now, do you make brioche? Have you made it before?
0:21:38 > 0:21:41Every time I teach it at the cookery school
0:21:41 > 0:21:44I say, "I must make this more at home." Because I just love it.
0:21:44 > 0:21:46And I love the fact that you can start it one day,
0:21:46 > 0:21:49then finish it the next for breakfast. Coffee, brioche...
0:21:49 > 0:21:52It's down to fermentation, isn't it? That's what it's all down to.
0:21:52 > 0:21:54It's perfect.
0:21:54 > 0:21:57Now, put the rest of the milk in.
0:21:57 > 0:21:59Then watch it begin to form the dough.
0:21:59 > 0:22:02And you can see in there now...
0:22:02 > 0:22:04What's happening now is, as it mixes,
0:22:04 > 0:22:06the gluten is beginning to tighten
0:22:06 > 0:22:09and that's what gives you the stretch in the dough.
0:22:09 > 0:22:12And another thing that will happen after about five to seven minutes,
0:22:12 > 0:22:16the dough will begin to draw up and cling to the hook.
0:22:16 > 0:22:17That's when you know it's ready.
0:22:17 > 0:22:21And, at that stage, you actually add your softened butter -
0:22:21 > 0:22:23when you've got a fully developed dough.
0:22:23 > 0:22:27And then you mix it again, for at least another seven minutes.
0:22:27 > 0:22:30So what you start off with is a normal dough,
0:22:30 > 0:22:33which you could make bread with, but then you add the butter to it.
0:22:33 > 0:22:36That will then slacken it down, and it'll become like a liquid.
0:22:36 > 0:22:38Now, obviously, you can't use it then.
0:22:38 > 0:22:43So, the key thing is with a brioche, once you've got the butter in and it's lovely, shiny
0:22:43 > 0:22:47and you can almost open it up and read a newspaper through it,
0:22:47 > 0:22:50you pop it into a plastic tub or a glass jar
0:22:50 > 0:22:53and then put it in the fridge to chill down.
0:22:53 > 0:22:55The chilling of the butter makes the dough more pliable,
0:22:55 > 0:22:57so you can shape it and do what you want with it.
0:22:57 > 0:23:02Now in the fridge, I have got one which has been resting overnight.
0:23:02 > 0:23:05You can see it has actually grown in the fridge, as well.
0:23:06 > 0:23:08Can you smell that?
0:23:08 > 0:23:12- Oh, I love that.- It's slightly... - Ever so slightly fermented.- Yeah.
0:23:12 > 0:23:14And that's what a good brioche is.
0:23:14 > 0:23:16It's soft, but you can still shape it.
0:23:16 > 0:23:20When the dough is ready, tip it onto a well floured board.
0:23:20 > 0:23:22Roughly shape into a round,
0:23:22 > 0:23:24and then roll it into a large disc.
0:23:24 > 0:23:27I love this! This is something my lad would love, I think.
0:23:27 > 0:23:30I've never tried it on him yet. I've made him brioche,
0:23:30 > 0:23:35and I've seen him eat tons and tons of Parma ham,
0:23:35 > 0:23:39but actually the idea of Parma ham with brioche
0:23:39 > 0:23:41- I think will be a winner. - Amazing.
0:23:41 > 0:23:43And is it served while it's still a bit warm?
0:23:43 > 0:23:46Or, does the cheese kind of... run out of it?
0:23:46 > 0:23:49- You want that thing, as you cut it...- Oh!- ..to ooze.
0:23:49 > 0:23:52- That's the point of it, you know? - Yep.- A little bit more flour.
0:23:52 > 0:23:55It's getting a bit sticky there where the butter's melting.
0:23:55 > 0:23:58So you end up with a rough disc of brioche,
0:23:58 > 0:24:02about five, eight mil thick.
0:24:02 > 0:24:05I know it sounds pretty accurate, but it really doesn't matter.
0:24:05 > 0:24:09Next, lay some sheets of Parma ham onto the brioche dough.
0:24:09 > 0:24:11I remember once - I think it was a Saturday -
0:24:11 > 0:24:15and I said to Josh, "What do you want to do today?"
0:24:15 > 0:24:17"Do you want to go go-karting, do you want to go shopping?
0:24:17 > 0:24:20"What you want to do? Go and kick a ball around?
0:24:20 > 0:24:21And he goes, "Dad, can I bake with you?"
0:24:21 > 0:24:24Aw! Oh!
0:24:25 > 0:24:28Spread a layer of cranberry sauce on to the Parma ham.
0:24:28 > 0:24:31Now I'm going to pop the brie on top of that.
0:24:31 > 0:24:32Oh, my goodness.
0:24:32 > 0:24:35Cover with a further layer of Parma ham,
0:24:35 > 0:24:37and then fold your brioche dough over the top.
0:24:37 > 0:24:41Flip your pie over and put it onto a baking tray.
0:24:41 > 0:24:43That, basically, is your dish.
0:24:43 > 0:24:45Now, this has got yeast in it.
0:24:45 > 0:24:49And one of the key things you can do, is leave it to rise.
0:24:49 > 0:24:52Now, when you're resting this the first thing to do -
0:24:52 > 0:24:55I've just got a beaten egg here - is brush it all over with an egg.
0:24:57 > 0:25:00Leave that to rest for about an hour while it's still proving.
0:25:00 > 0:25:02Brush it again.
0:25:02 > 0:25:05And then with a palette knife, or the back end of a knife
0:25:05 > 0:25:07just draw a diamond pattern all over the top.
0:25:07 > 0:25:09You're not cutting it, you're just marking it.
0:25:09 > 0:25:13Leave your brie brioche pie to prove for a final time,
0:25:13 > 0:25:15which should take around two hours,
0:25:15 > 0:25:19then bake at 200 degrees C for 20 minutes.
0:25:19 > 0:25:21I've got one I want to show you.
0:25:21 > 0:25:25And I hope it's at the point where it oozes. Let's see.
0:25:25 > 0:25:26Where the cheese is just warm and...
0:25:26 > 0:25:28- Oh, yes!- Mmm!
0:25:28 > 0:25:29The smell of the brioche...
0:25:29 > 0:25:32And you can actually smell the cranberries underneath, as well.
0:25:32 > 0:25:35- Really? - This is very special.
0:25:35 > 0:25:38You cut straight down... in a big wedge.
0:25:38 > 0:25:42So you've got your beautiful brioche, you've got your Parma ham,
0:25:42 > 0:25:44you've got a layer of cranberry in there,
0:25:44 > 0:25:48and now you've got this lava of brie just pouring out.
0:25:48 > 0:25:51And that's just for... That'll serve two.
0:25:51 > 0:25:54- That'll serve both of us just about.- Just about!
0:25:54 > 0:25:56My molten brie brioche pie,
0:25:56 > 0:25:59packed with cranberry sauce and Parma ham,
0:25:59 > 0:26:01is the perfect dinner time centrepiece.
0:26:01 > 0:26:04And I can't wait to see what my guests think of it.
0:26:14 > 0:26:18It's now my favourite part of the day, it's time to eat.
0:26:18 > 0:26:20And what a glorious spread!
0:26:20 > 0:26:23From my warming goat's head pie
0:26:23 > 0:26:26to Rachel's homely raspberry and coconut sponge.
0:26:26 > 0:26:29A cheesecake version of a Scottish classic,
0:26:29 > 0:26:32and a gorgeous brie brioche pie.
0:26:33 > 0:26:35Well, that's just about it for today,
0:26:35 > 0:26:37but I think we need to tuck into this.
0:26:37 > 0:26:39- Thank you, Paul. - Pleasure!
0:26:39 > 0:26:41- Cheers! - Cheers, guys!
0:26:41 > 0:26:45My goat's head pie made with meat from Sharon's very own herd,
0:26:45 > 0:26:48is a great alternative to shepherd's pie.
0:26:48 > 0:26:50And I challenge you to give goat's meat a chance,
0:26:50 > 0:26:52you'll be pleasantly surprised.
0:26:54 > 0:26:56- That goat really works well in that pie.- It's delicious, isn't it?!
0:26:56 > 0:27:00I've never tried goat before, but I will try it again, that's for sure.
0:27:00 > 0:27:02- It's really good.- I think it's a bit sweeter than lamb myself.
0:27:02 > 0:27:05- It's just got more intensity to it. - Mm.
0:27:05 > 0:27:07Have I served it OK? Are you happy with that?
0:27:07 > 0:27:09Yeah, it'll do.
0:27:12 > 0:27:15And my brie brioche pie is a proper show stopper.
0:27:15 > 0:27:19I guarantee you'll enjoy each gooey moment.
0:27:22 > 0:27:24- Nice! - Amazing, look at that!
0:27:24 > 0:27:26It's incredible, isn't it?
0:27:26 > 0:27:29Actually, the cranberry sauce isn't too overpowering, at all.
0:27:29 > 0:27:32- It's just balancing it all out nicely.- It adds a nice twist.
0:27:32 > 0:27:34It adds another element to it.
0:27:34 > 0:27:36There's lots of different flavours going on in there.
0:27:36 > 0:27:37And as far as puds go,
0:27:37 > 0:27:41you can't get any better than my cranachan cheesecake -
0:27:41 > 0:27:45creamy cheese, zingy fresh raspberries,
0:27:45 > 0:27:47and Judy's home-baked oatcakes.
0:27:48 > 0:27:51The cranachan cheesecake is lovely, Paul. It really is.
0:27:51 > 0:27:53Very, very tasty. Isn't it good?
0:27:53 > 0:27:55The base is crunchy,
0:27:55 > 0:27:56and you can get the texture,
0:27:56 > 0:28:01- and you can really taste the raspberries in it.- Lovely!- Mm.
0:28:01 > 0:28:04I love your, erm...
0:28:04 > 0:28:05coconut pudding.
0:28:05 > 0:28:08Oh, good. It's just really...simple.
0:28:08 > 0:28:10Comforting, isn't it?
0:28:10 > 0:28:13We've had a great time today.
0:28:13 > 0:28:14I hope you can join me next time
0:28:14 > 0:28:17when I'll have more pies and puds on the menu.
0:28:17 > 0:28:18See you then.
0:28:18 > 0:28:20- Cheers, ladies! - ALL: Cheers!
0:28:20 > 0:28:22Thank you very much...