0:00:02 > 0:00:05I love hearty food that's easy to cook, but delicious to eat,
0:00:05 > 0:00:08so there's something about home-baked pies and steamed puds
0:00:08 > 0:00:10that work for me every time.
0:00:23 > 0:00:25Hello, and welcome to Pies And Puds.
0:00:25 > 0:00:29Sweet or savoury, there is something for everyone on the menu today,
0:00:29 > 0:00:32something like this.
0:00:32 > 0:00:37'On today's show, I visit a Scottish country estate to find out about seasonal game.'
0:00:37 > 0:00:42Game is a natural resource that is hunted or shot.
0:00:42 > 0:00:45'And I bake a succulent raised game pie.'
0:00:45 > 0:00:48- What do you think of that, Derek? - That looks lovely.
0:00:48 > 0:00:51'I meet a Yorkshireman with a passion for Indian dessert.'
0:00:51 > 0:00:54I consider myself the king of kulfi.
0:00:54 > 0:00:59'An ingredient that I use to reinvent a nostalgic pud.'
0:00:59 > 0:01:02- It's very refreshing.- Hmm. - More so than an ice cream.- Yeah.
0:01:02 > 0:01:07'Top chef Glynn Purnell shows me a West Midlands classic.'
0:01:07 > 0:01:10"Balti" just means Birmingham to me.
0:01:10 > 0:01:13'But what's this? A Michelin-starred chef getting the jitters?'
0:01:13 > 0:01:17This is pressure. I'm being judged.
0:01:17 > 0:01:20'I reveal the secret to a perfect puff pastry...'
0:01:20 > 0:01:21A good quality butter is key.
0:01:21 > 0:01:25'..for my match day jumbo sausage rolls.'
0:01:25 > 0:01:26I don't mind a sausage roll.
0:01:28 > 0:01:31'And for full recipes, head to the BBC website.'
0:01:38 > 0:01:44Described by the Birmingham Post as "undoubtedly the finest chef to hail from Chelmsley Wood,"
0:01:44 > 0:01:47my guest is yummy Brummie Glynn Purnell.
0:01:47 > 0:01:51- Did you write that yourself? - Yeah, my mum wrote that.
0:01:52 > 0:01:55- How's things with you, Glynn? - Brilliant.
0:01:55 > 0:01:59I'm really excited. I haven't baked a pie for about 20 years.
0:01:59 > 0:02:04- I've eaten a few.- Right. - To come here to cook a pie for you is quite exciting.
0:02:04 > 0:02:07The thing is, you're a proper chef. I'm just a baker.
0:02:07 > 0:02:10Yeah, but you're a proper baker.
0:02:10 > 0:02:14Between us both, we should come up with some stuff that's pretty special.
0:02:14 > 0:02:17What pie are you baking for us?
0:02:17 > 0:02:20It's a homage to Birmingham City. I thought I'd wear the colours.
0:02:20 > 0:02:24This is my take on a chicken balti pie.
0:02:24 > 0:02:26All right, mate, the kitchen's all yours.
0:02:26 > 0:02:29- Go ahead.- It's too hot for the scarf.- Take your pint with you.
0:02:29 > 0:02:31- Cheers.- Cheers, buddy.- Up the blues!
0:02:31 > 0:02:35'I reckon everyone's got a secret pie in their closet
0:02:35 > 0:02:39'and I'm looking forward to Glynn's baked balti.
0:02:39 > 0:02:42'A pretty big pie for a half-time bite, though.'
0:02:42 > 0:02:45OK, we've got our flour. I'm going to add the eggs.
0:02:45 > 0:02:48- What flour are you using? Strong or plain?- Just strong.
0:02:48 > 0:02:50- OK.- Crack them in there.
0:02:51 > 0:02:54I use one hand when I'm cracking eggs as well.
0:02:54 > 0:02:56I'm under pressure. I can feel it already.
0:02:56 > 0:03:00We bring our eggs and our flour to a small crumb,
0:03:00 > 0:03:04then we just pour our fat and our water in
0:03:04 > 0:03:05and we just keep working that
0:03:05 > 0:03:09until it becomes nice and shiny and it comes together.
0:03:09 > 0:03:13Why balti? Is this something you'd want at a football match
0:03:13 > 0:03:17or is it a dish you really like and thought, "This would work in a pie"?
0:03:17 > 0:03:20For me, the balti, because it was created in Birmingham...
0:03:20 > 0:03:22It's a really nice, mild curry.
0:03:22 > 0:03:26- Balti was invented in Birmingham? - Yeah.- Are you kidding me?
0:03:26 > 0:03:32- No. Basically, it's a dish it's served in which means... translated to "bucket".- Yeah.
0:03:32 > 0:03:35We're a bit more civilised now, so we don't eat out of buckets.
0:03:35 > 0:03:39When I hear the word "balti", it just means Birmingham to me.
0:03:39 > 0:03:43- It's like home, so I get that relation to it.- Yeah.
0:03:43 > 0:03:47'Glynn slices up leeks for the base of his balti sauce
0:03:47 > 0:03:52'and sweats them in a pan over a medium heat with some butter and garlic.'
0:03:52 > 0:03:55So we've got our leeks, our shallots,
0:03:55 > 0:03:58our garlic all sweating down there.
0:03:58 > 0:04:02Plenty of butter because we want to make a roux. We've got curry powder,
0:04:02 > 0:04:03just like a mild curry powder.
0:04:03 > 0:04:05- Put that in.- Yeah.
0:04:05 > 0:04:07We've got some cumin.
0:04:09 > 0:04:13And then we've got some garam masala.
0:04:13 > 0:04:17- Is that a traditional way of making balti - a roux, then breaking it down?- No.
0:04:17 > 0:04:21I thought I'd try and make it, so it's broken down, it's pretty simple.
0:04:21 > 0:04:25A proper balti, they cook it in the dish they serve it in.
0:04:25 > 0:04:31'Pre-cooking his chicken breasts means that Glynn doesn't need to bake the pie for a long time.
0:04:31 > 0:04:35We'll use the juice out of the chicken to put into the sauce.
0:04:35 > 0:04:38We sweat them down, so it's beautifully coloured.
0:04:38 > 0:04:40This is quite mild.
0:04:40 > 0:04:45This isn't like a vindaloo or anything too hot.
0:04:45 > 0:04:48I'm hard, but I ain't that hard. Do you know what I mean?
0:04:48 > 0:04:52'Glynn adds his pre-cooked chicken to his chilled-down balti mixture
0:04:52 > 0:04:55'with some fragrant chopped coriander.'
0:04:55 > 0:05:00And I think we're ready for the biggest test of my career -
0:05:00 > 0:05:03to roll pastry out in front of Paul Hollywood.
0:05:05 > 0:05:07Never mind the Michelin inspectors!
0:05:07 > 0:05:09They're easy, mate.
0:05:09 > 0:05:13Yeah. He's close. See that? That's the problem.
0:05:13 > 0:05:15You don't know they're there!
0:05:15 > 0:05:17- Whose rolling pin is this?- Mine.
0:05:17 > 0:05:20I'm using your rolling pin, like your lightsaber!
0:05:20 > 0:05:24OK, I'm under pressure now. I can see I'm being judged.
0:05:26 > 0:05:31'I don't know why Glynn's so nervous. I don't bite. Well, not often.'
0:05:34 > 0:05:37- Do you normally take this long to line a pie?- Yeah.
0:05:39 > 0:05:47I just thought to myself, "What a golden opportunity to make pastry for a top pastry chef, top baker..."
0:05:47 > 0:05:49- You're through to the next round. - Thank you.
0:05:49 > 0:05:53Right, so in with our chicken mix...
0:05:53 > 0:05:57As you can see, we've got massive chunks, lovely sort of yellow colour,
0:05:57 > 0:06:00flecks of green from the coriander.
0:06:00 > 0:06:02- Mm-hm.- Make sure it's nice and full
0:06:02 > 0:06:05because I don't like a half-empty pie. I don't see the point.
0:06:05 > 0:06:07'Glynn adds a lid to his pie
0:06:07 > 0:06:09'and does some fancy crimping to seal the deal.'
0:06:09 > 0:06:12That's nice, yeah. I like that.
0:06:12 > 0:06:17It's just basically twist, pull, then push it back into its...
0:06:17 > 0:06:20Obviously, a pastry chef showed me how to do it.
0:06:20 > 0:06:25- Very good, I like it. - Do you want a go?
0:06:25 > 0:06:27- So it's inside there...- Yeah.
0:06:27 > 0:06:30- Twist.- Twist...round.
0:06:30 > 0:06:34Twist...round, twist...
0:06:34 > 0:06:37- It's a bit difficult, the last one. - Tuck it in there round the outside.
0:06:38 > 0:06:40That'll do.
0:06:40 > 0:06:42'Cut a hole in the top to let the steam escape
0:06:42 > 0:06:47'and put the pie in the oven at 180 degrees for 15 minutes,
0:06:47 > 0:06:51'then give it an egg wash and pop it back in at 160 degrees
0:06:51 > 0:06:53'for another ten minutes.
0:06:55 > 0:06:58- I'll raise my glass to that one. Cheers.- Cheers.
0:07:06 > 0:07:09'My next recipe is packed full of wild meat
0:07:09 > 0:07:13'and I want to use it to explore our national tradition
0:07:13 > 0:07:15'of filling pies with seasonal game.'
0:07:19 > 0:07:22When it comes to food, everything has its season
0:07:22 > 0:07:24and with the onset of supermarkets,
0:07:24 > 0:07:28it's difficult to tell when one season ends and another one begins,
0:07:28 > 0:07:34but seasonality does not only affect fruit and veg, it also affects meat.
0:07:34 > 0:07:38'Hopetoun House is a 300-year-old, Scottish stately home near Edinburgh.
0:07:38 > 0:07:43'The lucky chap who calls this modest abode home is Lord Hopetoun.'
0:07:43 > 0:07:46Lord Hopetoun, nice to meet you.
0:07:46 > 0:07:48- Good to meet you. - What a fantastic place!
0:07:48 > 0:07:53- Thank you very much.- I don't envy your electric bill, if I'm honest.
0:07:53 > 0:07:57Or your gardening bill. It took me about half an hour to come up here.
0:07:58 > 0:08:01'We head off on a tour of the estate.
0:08:01 > 0:08:05'Hopetoun House is set in over 6,000 acres of beautiful grounds.
0:08:05 > 0:08:08'It's a mixture of farming and parkland,
0:08:08 > 0:08:11'teeming with all kinds of wild game.'
0:08:13 > 0:08:16Coming down to bare basics, what is game?
0:08:16 > 0:08:23Game is a natural resource that is hunted or shot.
0:08:23 > 0:08:26It's wild birds, often reared as well to supplement the numbers,
0:08:26 > 0:08:30but it's wild birds, wild beasts that are hunted.
0:08:30 > 0:08:33What sort of game do you have on the land there?
0:08:33 > 0:08:37Round here, we've got pheasants and partridges.
0:08:37 > 0:08:39We've got rabbits and hares,
0:08:39 > 0:08:44deer, largely roe deer wild on the estate, but also fallow and red deer within the grounds.
0:08:44 > 0:08:46Woodcock coming into the woods...
0:08:46 > 0:08:50We have grey partridge, but not nearly as many as we used to.
0:08:50 > 0:08:54'Back at the house, there are many historical treasures,
0:08:54 > 0:08:58'but I'm particularly interested in a rather unique household collection.
0:08:58 > 0:09:03'These are precise records written by housekeepers from the mid-1700s.
0:09:03 > 0:09:07'They document all the ingredients sourced from the estate
0:09:07 > 0:09:11'that went into the kitchens and on to the dinner table.'
0:09:11 > 0:09:15Here are some volumes from the Hopetoun Muniments.
0:09:15 > 0:09:19They're showing some of the foods that were eaten in past times.
0:09:19 > 0:09:23This, for example, is the year 1754 to '55.
0:09:23 > 0:09:28For example, there's a certain amount of lamb bought early in the year.
0:09:28 > 0:09:31"Killed a lamb, being the first of my lord's own..."
0:09:31 > 0:09:33That was the first lamb that was...
0:09:33 > 0:09:38- From the estate.- ..killed and eaten here probably within a certain period of time.- Yes.
0:09:38 > 0:09:41- Again you've got spring lamb. - Yes, very much so.
0:09:41 > 0:09:45What you can see here very clearly is some of the seasonal elements.
0:09:45 > 0:09:52- We're in October 1895 and you can see roast partridge making its way on to the menu for October.- Yeah.
0:09:52 > 0:09:55By the time you then shift into November 1895,
0:09:55 > 0:09:58you're moving into roast pheasant
0:09:58 > 0:10:03which has come into season at the beginning of October, but is starting to appear by November.
0:10:03 > 0:10:09As you work your way through the year and come out into April, you're moving into things like pigeon.
0:10:09 > 0:10:11That would have been fresh pigeon
0:10:11 > 0:10:14that was fed up over the winter and was just ready.
0:10:14 > 0:10:19'These cooks couldn't have made a pigeon pie at any old time of year.
0:10:19 > 0:10:22'They had to use whatever game was in season.'
0:10:22 > 0:10:26- The seasons are still there if we want to follow them.- Yeah.
0:10:26 > 0:10:30That's one of the benefits of the farmers' markets and farm shops.
0:10:31 > 0:10:33'All the wild meat from the estate
0:10:33 > 0:10:36'goes to Hopetoun's resident butchery
0:10:36 > 0:10:38'and the game which butcher Derek sells
0:10:38 > 0:10:42changes according to the time of year, like in the olden days.
0:10:44 > 0:10:47'I want my game pie to reflect the current season, so I've come
0:10:47 > 0:10:49'to get some expert advice.'
0:10:49 > 0:10:53- You've got some meat there. Can we try some?- Certainly.
0:10:53 > 0:10:54- We've got pheasant.- Uh-huh.
0:10:57 > 0:10:59This is rabbit.
0:10:59 > 0:11:03- It's got more depth of texture on that one.- Yes, uh-huh.
0:11:03 > 0:11:06- The partridge.- Partridge.- Hmm...
0:11:07 > 0:11:10I think the partridge is one up on the pheasant.
0:11:10 > 0:11:12- I prefer the partridge.- Do you?- Yeah.
0:11:12 > 0:11:14I'm going to make a hand-raised pie
0:11:14 > 0:11:16and I'm using a hot-water crust pastry.
0:11:16 > 0:11:19What would you recommend to go in the pie?
0:11:19 > 0:11:24Obviously, your venison is your top one for a pie. You can get your venison there as well.
0:11:24 > 0:11:26But you have to balance the flavour,
0:11:26 > 0:11:30so I would say something like the partridge and the rabbit.
0:11:30 > 0:11:34Your rabbit will hold the flavour a wee bit. It's a firmer meat.
0:11:34 > 0:11:36The partridge is a delicate one.
0:11:36 > 0:11:40I think that's a terrific choice. Venison is a nice, dark meat.
0:11:40 > 0:11:45You've got something that's very pale in a partridge. The rabbit is somewhere in between.
0:11:45 > 0:11:47The three will look good together,
0:11:47 > 0:11:51as well as providing a very balanced range of flavours.
0:11:51 > 0:11:53OK, I think I've got my three pieces of game -
0:11:53 > 0:11:56venison, rabbit and partridge.
0:11:56 > 0:11:58- Spot-on.- Fantastic.
0:12:03 > 0:12:06So I'm all set to make my raised game pie.
0:12:06 > 0:12:11Estate butcher Derek has come down from Scotland to make sure I do his meat justice.
0:12:11 > 0:12:16- Hello, Derek.- Hello, Paul.- I take it Lord Hopetoun is a busy man? - He's a very busy man.
0:12:16 > 0:12:20Cleaning all those windows must take him for ever(!)
0:12:20 > 0:12:22It will take a while, aye.
0:12:22 > 0:12:28- All the meat that's reared, all the animals on his estate, it all ends up in your butchery?- Uh-huh.
0:12:28 > 0:12:31That is fantastic. You've got provenance straightaway.
0:12:31 > 0:12:35- So it's only two miles down the road?- Not even that.
0:12:35 > 0:12:37'A game pie is much easier than it looks
0:12:37 > 0:12:39'and whenever you decide to make it,
0:12:39 > 0:12:45'I suggest you choose meats with different colours and textures to keep things interesting.'
0:12:45 > 0:12:50- So if I run through the meats that I'm putting in my pie...- Certainly.
0:12:50 > 0:12:55- I've got partridge here.- That's right.- Venison.- Mm-hm.- Rabbit.- Mm-hm.
0:12:55 > 0:13:01- And I've got belly pork here. I need a bit of fat because most of the meat there is quite lean.- Uh-huh.
0:13:01 > 0:13:06So what I'm going to do is pop all this meat into a large bowl.
0:13:06 > 0:13:09I've got some parsley and thyme going in there as well.
0:13:09 > 0:13:15I've got some Madeira. That little bit of sweetness could come out with the venison as well.
0:13:15 > 0:13:18A little bit of seasoning. Some salt...
0:13:18 > 0:13:21'I chop up some garlic and add it to my game filling.'
0:13:21 > 0:13:24Throw that straight in.
0:13:24 > 0:13:29'Along with some mace and allspice to give it real depth of flavour.'
0:13:29 > 0:13:32That is the basic ingredients for the game pie.
0:13:32 > 0:13:37'For my raised game pie, I'm using a robust hot crust pastry.
0:13:37 > 0:13:42'I use 50-50 strong plain flour with some butter rubbed in,
0:13:42 > 0:13:45'then I add the key part - lard melted in hot water,
0:13:45 > 0:13:47'which strengthens the pastry.'
0:13:48 > 0:13:53So I've added all the lard and water to this mixture with the flour.
0:13:53 > 0:13:58Then I begin to fold it into the middle for now. I begin to build up the pastry.
0:13:58 > 0:14:02It's a double action. Firstly, you mix all the ingredients together.
0:14:02 > 0:14:07Secondly, you just build up a bit of resistance and a bit of gluten.
0:14:10 > 0:14:13'I roll out my pastry to line an eight-inch tin
0:14:13 > 0:14:16'to make a family-sized game pie.'
0:14:16 > 0:14:21- Do you not have to grease the tin or anything like that? - No, all the fat's in there.
0:14:21 > 0:14:26You've got lard and butter in there, so it creates its own shine.
0:14:26 > 0:14:30So get your pastry, pop your tin down there,
0:14:30 > 0:14:36get it inside, take a little bit over the top of the lip, so you know that's what you've got to work with,
0:14:36 > 0:14:38pushing it down to the bottom.
0:14:38 > 0:14:42'You need to work quickly with hot-water crust pastry
0:14:42 > 0:14:46'because the texture changes as it cools and it can become more crumbly.
0:14:48 > 0:14:50I've rolled out the lid.
0:14:50 > 0:14:55'Once you've added the lid, you can then trim the edges and crimp.'
0:14:55 > 0:14:57Anything left over you can turn into a pork pie!
0:14:59 > 0:15:04'Finally, pierce the lid and add an egg wash.'
0:15:04 > 0:15:11'Put it in the oven at 200 degrees Celsius for 30 minutes, then turn down to 180 for an hour and a half.'
0:15:11 > 0:15:16Here's one... that has been baked.
0:15:17 > 0:15:20- What do you think of that, Derek? - It looks lovely.
0:15:20 > 0:15:22Now that is a proper game pie.
0:15:22 > 0:15:26It has the partridge, the venison, the rabbit,
0:15:26 > 0:15:28all the way from Lord Hopetoun.
0:15:28 > 0:15:32'This is my version of a raised game pie, but the beauty of it is,
0:15:32 > 0:15:36'you can experiment with whichever meat takes your fancy.'
0:15:45 > 0:15:48'Earlier, Michelin-starred chef Glynn Purnell shared with me
0:15:48 > 0:15:52'his Birmingham-inspired chicken balti pie.'
0:15:54 > 0:15:58'Well, I've got a half-time secret from the terraces of Anfield.'
0:16:00 > 0:16:03My guilty pleasure when I'm watching the footie is a sausage roll.
0:16:03 > 0:16:07I don't mind a sausage roll, but it has to have plenty of meat.
0:16:07 > 0:16:09Good lad.
0:16:09 > 0:16:15'Don't you worry, Glynn. My sausage rolls are big on flavour and filling.'
0:16:15 > 0:16:19Basically, choose whatever sausage meat you like.
0:16:19 > 0:16:21I've just got some pork sausage,
0:16:21 > 0:16:28a little bit of thyme as well. If you can rip a bit of thyme off and mix it up for us. Thank you.
0:16:28 > 0:16:33So, to move on, I'm going to make a proper puff pastry.
0:16:33 > 0:16:39'Into a bowl of 50/50 plain and strong flour, I add two eggs, salt
0:16:39 > 0:16:42'and some water to bring it all together.'
0:16:42 > 0:16:48Puff pastry's about the difference between cold and hot. If you can get your dough as cold as possible
0:16:48 > 0:16:53you'll end up with something that in the oven will just go boof!
0:16:53 > 0:16:55- It'll just explode in an oven.- OK.
0:16:55 > 0:16:58And does that make it crispier?
0:16:58 > 0:17:02The crispiness comes from the temperature and the butter.
0:17:02 > 0:17:03Good quality butter is key.
0:17:03 > 0:17:08I tend to use Normandy butter. Slightly higher melting temperature
0:17:08 > 0:17:16means you can manipulate it more in the dough. If you get a cheap butter, in the dough itself
0:17:16 > 0:17:20it will melt out the side as you fold it. That's a bad sign.
0:17:21 > 0:17:28'After a few minutes working the dough, wrap it and chill it in the fridge, preferably for two hours.'
0:17:28 > 0:17:32I've got one which I have chilled and I've also got some butter.
0:17:32 > 0:17:35I'll show you that in a minute.
0:17:35 > 0:17:38'Now roll out your chilled pastry in a thin rectangular shape,
0:17:38 > 0:17:43'big enough to accommodate the butter for the turning process.
0:17:43 > 0:17:48'You need to have rolled out your butter between two sheets of grease-proof paper
0:17:48 > 0:17:50'so it's thin enough to fold inside the dough.'
0:17:50 > 0:17:53Get your butter, pop it on your dough.
0:17:55 > 0:17:58Take it all the way down to the corners
0:17:58 > 0:18:02and then with this bit here - that's perfect -
0:18:02 > 0:18:06with this bit that's exposed, a third of it, you fold over.
0:18:06 > 0:18:10And then this bit goes onto the top.
0:18:10 > 0:18:13- A bit like you do with a croissant.- OK.
0:18:13 > 0:18:16You need to pinch that down now and seal it in.
0:18:16 > 0:18:19That's a lovely cold dough.
0:18:19 > 0:18:22The butter's beginning to soften already,
0:18:22 > 0:18:24so as soon as it hits the butter,
0:18:24 > 0:18:28that nice cold dough begins to solidify. That's a good thing.
0:18:29 > 0:18:36'Once the butter is sealed in the dough, you can roll it and fold it a second time to double the layers.
0:18:36 > 0:18:39This is what we call a single turn, over the top.
0:18:39 > 0:18:44Flatten it down. The exposed bit over the top of that.
0:18:44 > 0:18:48'Once the butter is sealed in the dough, you can then roll it out
0:18:48 > 0:18:52'and fold it for a second time before chilling again.
0:18:52 > 0:18:53'Each fold is called a turn.
0:18:53 > 0:18:57'Proper puff pastry needs to be turned at least four times.'
0:18:57 > 0:19:02What I need to do is roll this out as quickly as possible
0:19:02 > 0:19:04before it gets...
0:19:04 > 0:19:07too worn.
0:19:07 > 0:19:10Now let's look at this.
0:19:10 > 0:19:14What I've got is my pastry ready to rock'n'roll.
0:19:14 > 0:19:15Get stuck in.
0:19:15 > 0:19:20'Next, take your sausage mixture and spread it out all the way along your pastry.'
0:19:20 > 0:19:23Sausage meat all the way along.
0:19:23 > 0:19:29'Adding pickle is a great way to give your sausage roll a real tangy kick.'
0:19:29 > 0:19:30And then roll it up.
0:19:33 > 0:19:37- This is a serious sausage roll. - That's a proper sausage roll.
0:19:37 > 0:19:41I want some big jumbos, so I'll trim off the ends first.
0:19:41 > 0:19:46'Mark out where you want to cut and slice into good-sized portions.
0:19:46 > 0:19:50'Once cut, put the rolls on a baking tray lined with baking parchment
0:19:50 > 0:19:53'and brush them thoroughly with a rich egg wash.'
0:19:53 > 0:19:56Give it that rich yellow colour.
0:19:56 > 0:19:58'Then put them back in the fridge to chill for 30 minutes.'
0:19:58 > 0:20:03When it comes out, egg wash it all again.
0:20:03 > 0:20:06Then with the back of the blade,
0:20:06 > 0:20:09just run your knife from the top over to the other side.
0:20:09 > 0:20:14And what that does is create a lovely pattern on top of the sausage rolls.
0:20:14 > 0:20:18Do this on all of them, then bake it off
0:20:18 > 0:20:23at 200 degrees Celsius for about 15-20 minutes until they're beautiful and golden brown.
0:20:25 > 0:20:26Let me show you this.
0:20:29 > 0:20:34Those there are proper sausage rolls.
0:20:34 > 0:20:36Beautiful colours,
0:20:36 > 0:20:40filled with the sausage meat of your own desire.
0:20:40 > 0:20:43And there you have it - sausage rolls.
0:20:49 > 0:20:50Cheers. Nice one, Paul.
0:21:00 > 0:21:06I grew up in the heyday of the Arctic roll when combining raspberry sponge and vanilla ice cream
0:21:06 > 0:21:08felt like a luxury treat. Still does!
0:21:08 > 0:21:12I want to make this old favourite for modern Britain
0:21:12 > 0:21:17by incorporating an exotic twist which I found on the streets of...
0:21:17 > 0:21:18Leeds.
0:21:20 > 0:21:25'Originally from India, kulfi is a frozen dessert. It's a bit like ice cream,
0:21:25 > 0:21:30'but it's thicker, more creamy and comes in flavours we wouldn't associate with puddings,
0:21:30 > 0:21:33'like cardamom, saffron and pistachio.
0:21:35 > 0:21:41'Mike Tattersall started his artisan kulfi business after getting an original recipe for mango kulfi
0:21:41 > 0:21:47'from his wife's Punjabi parents, who still get to regularly taste test and give him the thumbs up.'
0:21:47 > 0:21:52- Very nice, Michael.- Thank you. - Beautiful. Absolutely delicious.
0:21:52 > 0:21:54It's more than I expected!
0:21:54 > 0:21:58- That's great news.- Yeah. - I'm so glad you like it.
0:21:58 > 0:22:00It's very nice, it tastes good,
0:22:00 > 0:22:03the texture and taste is always the same.
0:22:03 > 0:22:07Michael's done us really proud and I'm very, very happy.
0:22:10 > 0:22:16'Mike still makes all his kulfi in the same place he started - his own kitchen.'
0:22:16 > 0:22:19The main difference between ice cream and kulfi is
0:22:19 > 0:22:22ice cream does have air mixed into it.
0:22:22 > 0:22:27But kulfi is a dense iced dessert with no air pumped into it.
0:22:27 > 0:22:31'Today he's making a batch of mango-flavour kulfi.'
0:22:31 > 0:22:35I've got a mix of reduced milk and cream
0:22:35 > 0:22:40and I'm just about to add a mango pulp to it.
0:22:40 > 0:22:42There's three key ingredients -
0:22:42 > 0:22:44reduced milk, cream
0:22:44 > 0:22:48and a little bit of sweetened condensed milk.
0:22:48 > 0:22:52It takes a little bit of while to mix in the pulp. It's quite dense.
0:22:54 > 0:22:58The product's ready to go in the freezer.
0:22:58 > 0:23:00To work its magic, I suppose.
0:23:01 > 0:23:05'Now in its fourth year, the business is growing
0:23:05 > 0:23:08'and Mike regularly takes his exotic Indi-ices on the road.
0:23:08 > 0:23:13'He currently sells a range of over ten flavours, and they go down a storm with the locals.'
0:23:13 > 0:23:16It's very nice, very tasty.
0:23:16 > 0:23:17Delicious.
0:23:17 > 0:23:22That was yummy! Oh, I can eat more. Definitely.
0:23:22 > 0:23:25- It was lovely.- Thank you. - Reminded me of India.
0:23:25 > 0:23:28I definitely consider myself the King of Kulfi,
0:23:28 > 0:23:31or the Maharajah of Kulfi.
0:23:38 > 0:23:43'I want to kick a much-maligned '70s dessert back into the spotlight
0:23:43 > 0:23:49'and what better way than with a Bollywood boost from Mike's exotic home-made kulfi?'
0:23:49 > 0:23:53Our mobile kulfi man, Mike, is here with me.
0:23:53 > 0:23:56- Hello, Mike.- Hi, Paul. - What have we got here?
0:23:56 > 0:24:00We've got a Wobbly Bobbly and a 1947.
0:24:00 > 0:24:05- What's on the top bit?- That's almond and pistachio with cardamom.
0:24:05 > 0:24:08Nice! What's the middle bit?
0:24:08 > 0:24:09That's plain cardamom.
0:24:12 > 0:24:16- Nice! What's the bottom bit? - Mango kulfi.
0:24:18 > 0:24:21Nice. You have to try this. This is delicious.
0:24:21 > 0:24:27I find the flavours in this creamier than an ice cream.
0:24:27 > 0:24:31For me, it's got more flavour than ice cream as well, to be honest.
0:24:31 > 0:24:35What I'm going to do is make a real classic now,
0:24:35 > 0:24:40which is Arctic roll. I remember Arctic roll when I was six, seven.
0:24:40 > 0:24:42It was a big treat in my house.
0:24:42 > 0:24:46My mum used to say, "Go to the freezer and get your pudding."
0:24:46 > 0:24:49It was always the first thing I saw,
0:24:49 > 0:24:54normally amongst plates full of plated pies, apple pies.
0:24:54 > 0:24:56But Arctic roll was a big favourite.
0:24:56 > 0:25:02'I'm making a classic Swiss roll sponge mix for my Arctic roll.'
0:25:02 > 0:25:07What you've got to do is mix this together to ribbon stage.
0:25:07 > 0:25:13'To get a ribbon consistency, whisk your mixture until you can see it holding its shape.'
0:25:14 > 0:25:16That is fine.
0:25:16 > 0:25:19The next thing to do is fold your flour in.
0:25:19 > 0:25:21If you get a bit of flour in...
0:25:21 > 0:25:25'Remember to sift your flour for a super-light sponge.
0:25:25 > 0:25:29So get underneath it and cut through the middle.
0:25:29 > 0:25:32Underneath and cut through the middle.
0:25:33 > 0:25:38'Once it's nicely folded, tip your mixture into a pre-lined tin
0:25:38 > 0:25:41'and spread it thinly with a spatula.'
0:25:41 > 0:25:44'Spread the mixture evenly,
0:25:44 > 0:25:48'and put it in the oven at 180 degrees for around 10 minutes.
0:25:48 > 0:25:51'I'm cracking on with the sponge I made earlier.'
0:25:51 > 0:25:53'To assemble your Arctic roll,
0:25:53 > 0:25:56'spread some caster sugar onto grease-proof paper
0:25:56 > 0:25:58'before turning your sponge out.
0:25:58 > 0:26:01'Remove the paper and cover with a thin layer of jam.'
0:26:01 > 0:26:05We've got some beautiful raspberry jam all over that.
0:26:05 > 0:26:07Now this is the tricky bit.
0:26:07 > 0:26:10'I've got some kulfi I've already shaped into a sausage and frozen.'
0:26:12 > 0:26:15Pop that onto your sponge.
0:26:15 > 0:26:21'For the fiddly bit, use the grease-proof paper to help you roll the sponge over.'
0:26:21 > 0:26:22Straight over.
0:26:24 > 0:26:26Straight down.
0:26:26 > 0:26:30A little bit of pressure on there, seal it off down at the bottom.
0:26:31 > 0:26:34Now you've got to be...quick.
0:26:35 > 0:26:37Lift it onto there.
0:26:37 > 0:26:42And there...is your...
0:26:42 > 0:26:44Arctic roll.
0:26:44 > 0:26:48Just like I remember my mum making.
0:26:50 > 0:26:54'Now, you find me a kid who isn't excited about an Arctic roll
0:26:54 > 0:27:00'and if you use kulfi or posh ice cream, I think you'll win over any grown-up dinner party, too.'
0:27:10 > 0:27:13We cooked up a storm today and everyone's probably famished.
0:27:13 > 0:27:16- Tuck in, guys.- Thank you.
0:27:16 > 0:27:20'Today's tasting table is a real clash of flavour cultures.
0:27:20 > 0:27:26'Glynn's chicken curry in a pie gave me a run for my money in the football snacks,
0:27:26 > 0:27:29'but I think my sausage roll was a worthy opponent.'
0:27:29 > 0:27:34Mm, spot on! That's it right there.
0:27:34 > 0:27:36What did you call the sausage rolls?
0:27:36 > 0:27:39Jumbo sausage rolls! Never heard of that?!
0:27:39 > 0:27:42- That's how it should taste. - Delicious.
0:27:42 > 0:27:48'The beauty of my raised game pie is that you can make it using just about any meat.
0:27:48 > 0:27:52'The selection of venison, rabbit and partridge take it to the top.'
0:27:52 > 0:27:56I think the game pie is delicious as well.
0:27:56 > 0:27:58So dense with meat. Beautiful.
0:27:58 > 0:28:02- I think it's lovely.- Like that? You'll sell it in your farm shop?
0:28:02 > 0:28:03I'll give it a try!
0:28:03 > 0:28:09'And the addition of Mike's super creamy kulfi has kicked my Arctic roll into the back of the net.
0:28:09 > 0:28:11'What a result!'
0:28:11 > 0:28:14First time I've seen it in an Arctic roll. I'll do it again.
0:28:14 > 0:28:16You have to do it again, mate.
0:28:16 > 0:28:18This is proper grub.
0:28:18 > 0:28:21Join me again next time on Pies and Puds.