0:00:02 > 0:00:08Pies and puds sum up everything great about our food. Delicious, hearty grub that's easy to make.
0:00:20 > 0:00:22Hello, and welcome to Pies and Puds.
0:00:22 > 0:00:28Today I'm celebrating straightforward food. Here's what's on the menu today.
0:00:31 > 0:00:37'Inspired by home-cooked Indian food from the heart, my tasty and tangy curried cod pasties.'
0:00:38 > 0:00:45- Watching you make that dough, any Indian mother-in-law would be proud. - Would she?- Aye.- Yes!
0:00:45 > 0:00:52'Fiona Cairns, cake maker to the Royal Family, is here to show me her delicate French dessert.'
0:00:52 > 0:00:56- I like raspberries.- Jolly good! I've got that right, then!
0:00:56 > 0:00:59'Then I'll make her my pear frangipane.
0:00:59 > 0:01:05'And I make an indulgent sponge pudding with the finest heather honey, all the way from Scotland.'
0:01:05 > 0:01:09Now the heather honey is tricky to use because of the heat.
0:01:09 > 0:01:14- Very much.- How will it cope in the steam?- I'm confident you'll do well.
0:01:15 > 0:01:19'You'll find all my recipes on the BBC website.'
0:01:26 > 0:01:31'My first recipe is one that reflects the mix of cultures across Britain.'
0:01:31 > 0:01:36I'm going to be making a curry pie. The pastry side is covered. I'm pretty good with that.
0:01:36 > 0:01:42It's the interior I've to sort out. I've come to Edinburgh to find out about traditional Indian cooking.
0:01:42 > 0:01:45It's about, for me, authenticity.
0:01:45 > 0:01:53'This restaurant was set up to help local Punjabi women. Traditionally, the women stay at home,
0:01:53 > 0:01:58'while the men go out to work, but Punjabi women are great home cooks.
0:01:58 > 0:02:05'Being in the kitchen here allows them to show off their skills and earn useful qualifications.
0:02:05 > 0:02:07'Trishna Singh is in charge.'
0:02:07 > 0:02:10The women were always in the background
0:02:10 > 0:02:13and we would see other women moving forward
0:02:13 > 0:02:19from other communities and we were always on the sidelines of everybody.
0:02:19 > 0:02:25So what you've done here is set up a cafe/restaurant. The ladies that work here are from the community.
0:02:25 > 0:02:31- They cook their home-made food and serve it to the public.- Yes.- How has it been received?- It's amazing.
0:02:31 > 0:02:36When we first put the idea to the women, everybody was horrified. "I can't do that!"
0:02:36 > 0:02:40Some said, "OK, I'll cook in the kitchen, but not serve anybody."
0:02:40 > 0:02:43Again, culturally, it's not the done thing.
0:02:45 > 0:02:51'But over the last six years, many local women have gone on to gain qualifications and self-confidence,
0:02:51 > 0:02:55'whilst giving the public a taste of their traditional recipes.'
0:02:56 > 0:03:02'Trishna's organised a taster menu of three curries she thinks could work in my pie.
0:03:02 > 0:03:03'They're all new to me.'
0:03:03 > 0:03:08- So what have we got here? - Methi chicken, which is chicken breast pieces diced.
0:03:08 > 0:03:14And methi is fenugreek. We use onions and tomatoes and spices are added.
0:03:14 > 0:03:19The chicken is then browned in those sauces with salt, pepper, spices added to it.
0:03:22 > 0:03:23Wow!
0:03:26 > 0:03:28That's delicious. I love that.
0:03:28 > 0:03:32It's very aromatic. It's got a heat in there as well.
0:03:32 > 0:03:39- This is curried belly pork, but again you can see the difference in the sauce.- Yeah.- Much thicker.
0:03:39 > 0:03:43- OK. So this would normally be eaten with a chapati.- Yeah.
0:03:43 > 0:03:46That is very good. They both are very good.
0:03:46 > 0:03:51'Next is the home-style Punjabi version of Scotland's Friday fish.'
0:03:51 > 0:03:55- It's cod pieces. And it's boneless.- Beautiful.
0:04:01 > 0:04:04That just melts in the mouth. It's so beautiful, the flavour,
0:04:04 > 0:04:08the balance between the fish and the sauce that goes with it.
0:04:08 > 0:04:12The whole thing together as one. I've never had fish like it.
0:04:12 > 0:04:17'Trishna's also got the Punjabi equivalent of pies - the dumpling.'
0:04:17 > 0:04:20Can I just dip it straight in?
0:04:20 > 0:04:26- That's the kind of thing we add onto the menu as we go along, if someone brings something new.- Wow!
0:04:26 > 0:04:28'To help me decide,
0:04:28 > 0:04:31'I go behind the scenes to see what goes into these dishes
0:04:31 > 0:04:35'and I'm surprised to learn that these amazing flavour combinations
0:04:35 > 0:04:38'are created without the chefs tasting as they cook.'
0:04:38 > 0:04:41- You just know that's about right? - Yes.
0:04:41 > 0:04:45- We never taste the food while we're cooking it.- Why's that?
0:04:45 > 0:04:53- It's just not done. If anybody saw you do it, you'd get real trouble. - Why's that?
0:04:53 > 0:04:59- Why?- It makes it... like, you've tasted it.- Dirty?- Yeah. And somebody else is going to eat it.
0:04:59 > 0:05:02- Is that a cultural thing?- It is. - Really?
0:05:02 > 0:05:05So I have my fish dish.
0:05:05 > 0:05:07I have my chicken dish.
0:05:07 > 0:05:15I want to eat them again and make a decision on which one I'll use for the heart of my pie.
0:05:19 > 0:05:22It's so delicate. The fish falls apart.
0:05:22 > 0:05:23Let's look at the chicken.
0:05:25 > 0:05:29'Both Ashan and Pritam's curries taste amazing.
0:05:29 > 0:05:35'These ladies draw on a lifetime's experience of cooking and it shows.'
0:05:35 > 0:05:39But choosing between the two is really difficult.
0:05:39 > 0:05:41I think... I'm going to go for the fish.
0:05:41 > 0:05:46'I want the fish to stay light and flaky in my pie,
0:05:46 > 0:05:51'but first I need to learn how to get that delicate flavour.'
0:05:51 > 0:05:57- I've got the cod in here. How much of this? - About two teaspoons, yeah.
0:05:57 > 0:06:01'I need to pay close attention here. This could easily go wrong.'
0:06:01 > 0:06:04- When you say a little bit...- Fine.
0:06:04 > 0:06:09'This dish is packed full of all kinds of spices I don't usually cook with,
0:06:09 > 0:06:13'so I have to put my trust in Pritam because I can't taste to test.'
0:06:13 > 0:06:18I've never had anything like it before. It evokes flavours.
0:06:18 > 0:06:24- Do I need to add any water? - You can if you want to, but it's quite a delicate fish.
0:06:24 > 0:06:27'Before long, it's ready to taste.'
0:06:27 > 0:06:31Tell me what you think of your mother dish.
0:06:31 > 0:06:36- I'm getting judged! What do you think?- Not bad for a first try.
0:06:36 > 0:06:41It tastes nice. The flavours seem the way we would cook them.
0:06:41 > 0:06:45I just find it a bit thick. I can taste too much turmeric.
0:06:45 > 0:06:51- I will do the best I can to make your dish shine with my pastry round it.- I'm sure it will!
0:06:51 > 0:06:53Thank you.
0:06:56 > 0:07:00Hello, Ashan, Trishna and Pritam. Welcome to my kitchen.
0:07:00 > 0:07:05Inspired by the beautiful cooking and food I had when I was up there,
0:07:05 > 0:07:10I've decided to do - using chapati dough, which I'm going to make -
0:07:10 > 0:07:14I'm going to cook a Scottish curry cod pasty.
0:07:15 > 0:07:21- That's a big mouthful.- That pretty much covers a lot of bases there. I might be covered.
0:07:21 > 0:07:25'I've decided not to make one big pie, but smaller pasties.
0:07:25 > 0:07:32'It's traditional in Indian culture to use bread chapatis instead of cutlery to eat the curries,
0:07:32 > 0:07:36'so a chapati pastry seems a perfect choice.
0:07:36 > 0:07:42'This is going to be tough. I've got to do this from memory and not do what I'd normally do -
0:07:42 > 0:07:46'taste while I bake. Whilst being watched very closely,
0:07:46 > 0:07:52'I put some chilli in a bowl, add roasted garlic, salt, curry powder, fresh grated ginger
0:07:52 > 0:07:55'and some tinned tomatoes.'
0:07:55 > 0:07:57I'm going to mix all this together.
0:07:59 > 0:08:01I think you need a bit more salt.
0:08:03 > 0:08:05OK. I'm going to put more salt in.
0:08:05 > 0:08:08- There you go. Is that OK?- Yes.
0:08:08 > 0:08:12- It's my interpretation of yours. - OK.- Give me a break!
0:08:12 > 0:08:15In that case, you're doing fine.
0:08:15 > 0:08:20'Then I'm going to heat some oil in a pan, add some carom seeds and leave them to cook.
0:08:20 > 0:08:25'I add fresh cod to the curry sauce, which I'll leave to marinate.'
0:08:25 > 0:08:29Makes me very nervous with these ladies sitting right next to me.
0:08:29 > 0:08:36'Now for the chapati bread. To some wholemeal flour I add salt, a drop of oil and some water.'
0:08:36 > 0:08:41Wholemeal flour naturally takes more water than white flour.
0:08:41 > 0:08:44Add a little bit at a time, mix it together,
0:08:44 > 0:08:50feel it, little bit more again. Get your hands in there, mix it round.
0:08:51 > 0:08:56It's beginning to come together now. Add a little bit more. That'll probably do.
0:08:56 > 0:09:00And that...I'll be happy with.
0:09:00 > 0:09:06'As the carom seeds release their flavour, time to add the marinated fish and some of the sauce,
0:09:06 > 0:09:08'making sure it doesn't dry up.'
0:09:08 > 0:09:13So I'm going to add some water. Do you reckon, yeah? How much?
0:09:14 > 0:09:18- That's it. - About right?- Yeah.- OK.
0:09:18 > 0:09:25- Is this how you were taught? I've got three mums now.- Aye.
0:09:25 > 0:09:28It was similar with me. My dad taught me a lot about baking
0:09:28 > 0:09:29when I was very young. And my mum.
0:09:29 > 0:09:34- I think sometimes when you're learning from family, you tend not to listen.- Aye, true.
0:09:34 > 0:09:38When you learn from somebody else, you listen more.
0:09:38 > 0:09:42With your mum and dad, you go, "Yeah, whatever."
0:09:42 > 0:09:47'While the cod is cooking, knead the dough so it's ready for the next stage.'
0:09:47 > 0:09:52- Any Indian mother-in-law would be proud of you.- Would she? Yes!
0:09:52 > 0:09:55See? I'm picking it up.
0:09:55 > 0:10:01'Once it's developed a silky smooth texture, it's ready to be split into pasty-sized portions.'
0:10:01 > 0:10:05What you do with this... you cook this out.
0:10:05 > 0:10:10Make sure the meat is nice and well-cooked. This, once it's cooked,
0:10:10 > 0:10:13needs to be cooled. And when it's cooled,
0:10:13 > 0:10:17you pop it into a separate container.
0:10:17 > 0:10:19And then you reduce down the sauce.
0:10:19 > 0:10:24What I've done is add cooked chickpeas to this as well.
0:10:24 > 0:10:30'Chickpeas will soak up any excess mixture and stop the pastry from going soggy.
0:10:30 > 0:10:34'Finally, add the cool cod and mix to infuse the flavours.'
0:10:34 > 0:10:39Your mix has to be cold before it goes into the chapati mix. I don't mind if it breaks down
0:10:39 > 0:10:45because the pieces are going inside, so it's slightly different from the way you did it.
0:10:45 > 0:10:51'Roll out the chapati dough, add some of the mixture and pinch together to make a pasty.'
0:10:51 > 0:10:53Each one of these...
0:10:53 > 0:10:58goes onto...a tray. I'll do another one.
0:10:58 > 0:11:03'Then they're ready for baking. Put in the oven at 200 degrees for 25 minutes.
0:11:03 > 0:11:06'Once they've gone dark and crispy, they're done.'
0:11:09 > 0:11:14- Maybe we'll start serving them in the cafe.- That's what I like to hear!
0:11:14 > 0:11:19- Serve them in the cafe. - It'll be a different taste.
0:11:19 > 0:11:21They will be different.
0:11:21 > 0:11:25There you have it. My beautiful Scottish curry cod pasty,
0:11:25 > 0:11:31inspired by these beautiful Punjabi ladies and I hope that one day it will make its way
0:11:31 > 0:11:36- into your menu at the Punjabi Junction.- I'm sure it will. Thanks.
0:11:36 > 0:11:41'I'm proud of this recipe. Curries and pasties couldn't be more popular but these are very special -
0:11:41 > 0:11:45'authentic, healthy and very tasty indeed.
0:11:50 > 0:11:56Baking has a magical ability to create moments and mark memories on our lives. It's special for that.
0:11:56 > 0:12:02Someone whose baking has celebrated memories in OUR national life is Fiona Cairns,
0:12:02 > 0:12:07- baker to the Royals.- Gosh! - Welcome, Fiona.- Thank you, Paul.
0:12:07 > 0:12:10From baking Kate and Wills' cake to my kitchen. Where does it rank?
0:12:10 > 0:12:15- Pretty high.- Ah, thank you. - That's what I was supposed to say!
0:12:15 > 0:12:21It's amazing to be given that honour of producing the cake for Wills and Kate.
0:12:21 > 0:12:26I didn't make it all on my own. There was a team of us.
0:12:26 > 0:12:31- It was a great honour, but we were worried as well.- I can imagine.
0:12:31 > 0:12:37The cake itself, you have a picture here. I think that picture is a work of art.
0:12:37 > 0:12:42- The cake itself - stunning. - Well, it was 17 cakes.
0:12:42 > 0:12:45Eight... Eight high.
0:12:45 > 0:12:49- So how tall was it, then? - About a metre.
0:12:49 > 0:12:53- A metre off...- About that height. So on there it would be about that.
0:12:53 > 0:12:55- Yeah.- That's an impressive cake.
0:12:55 > 0:12:59Obviously, my thing is puddings, pies, breads, pastries.
0:12:59 > 0:13:04- So what were your memories of puddings growing up? Is it something you remember fondly?- I do.
0:13:04 > 0:13:10The memory that I have is about French tarts.
0:13:10 > 0:13:15So I'm going to show you, or we'll make together, a tarte framboise.
0:13:15 > 0:13:20- Raspberry tart.- I like raspberries. - Jolly good! I got that right, then.
0:13:20 > 0:13:26You're leaning on an open door. My kitchen is yours. If you need me for anything, let me know.
0:13:26 > 0:13:29I do. I want you to help me.
0:13:29 > 0:13:33'I love it when people show me recipes that mean something to them.
0:13:33 > 0:13:40'Fiona's raspberry tart is no exception. She starts by making the pastry cream filling.
0:13:40 > 0:13:43'She heats some double cream and adds vanilla pods.'
0:13:43 > 0:13:49The whole idea of this raspberry tart stems from your trips over to France.
0:13:49 > 0:13:51A long time ago.
0:13:51 > 0:13:57And I used to go and stay with my French exchange.
0:13:57 > 0:14:03- Yeah. Lean it towards you. - And Madame was very slim.- Mm.
0:14:03 > 0:14:08And I wasn't particularly in those days. And so...
0:14:08 > 0:14:13She wouldn't let me eat all these wonderful tarts. Every time I see them
0:14:13 > 0:14:17all displayed like that just brings me back. How mean she was!
0:14:17 > 0:14:22- Yeah, exactly.- Mean. Anyway... - You're mean, if you're watching. - Do you think so?- Absolutely!
0:14:22 > 0:14:26'Fiona's creamed together four egg yolks and caster sugar.'
0:14:26 > 0:14:29That's really thickened now. It's much lighter.
0:14:29 > 0:14:33'She's adding plain flour to thicken it up.'
0:14:33 > 0:14:36You're then going to pour over...
0:14:38 > 0:14:40- ..half the milk.- The mixture, yes.
0:14:40 > 0:14:43So I'll pour some of this over there.
0:14:47 > 0:14:49'Fiona wants the cream poured in slowly.
0:14:49 > 0:14:53'If it's added too quickly, the eggs will scramble and she'll have to start again.'
0:14:53 > 0:14:58There's the pods. Fantastic. So you take the pods out at this stage.
0:14:58 > 0:15:00Yeah, OK.
0:15:00 > 0:15:08'Fiona will cook out the flour and thicken this to a custard, then it's left in the fridge to go cold.'
0:15:08 > 0:15:11- And you've got one in the fridge? - Yes.
0:15:11 > 0:15:13- There you go.- Should we turn...?
0:15:13 > 0:15:16- Yeah.- There you go.- Very good. - That's beautiful.
0:15:16 > 0:15:20'Then all the custard needs is some whipped cream folding in.'
0:15:20 > 0:15:23- That was quick.- It was, wasn't it?
0:15:23 > 0:15:26You've obviously done this before.
0:15:26 > 0:15:31- I'm just spreading that over the tart, the cooked pastry case.- Yeah.
0:15:31 > 0:15:35And then I'm going to finish it with the raspberries.
0:15:35 > 0:15:40- I'll be your sous-chef and get rid of all these for you. - That's fine by me.- No problem at all.
0:15:40 > 0:15:44And I'm starting on the outside and just working in.
0:15:44 > 0:15:49- Once you've covered all that, you use...- The redcurrant glaze with a little rose water.
0:15:49 > 0:15:53- So that's already in there. Then rose petals on top of that? - That's it.
0:15:53 > 0:15:57- It's so effective. - Oh, right.- That's fantastic.
0:16:05 > 0:16:09'My next recipe is a steamed cake that is incredibly easy,
0:16:09 > 0:16:15'but uses the most natural and healthy of ingredients. It's our British super food - heather honey.'
0:16:15 > 0:16:19Long before we imported sugar, honey was how we got our sweet fix,
0:16:19 > 0:16:21so I wanted to find out more
0:16:21 > 0:16:26about how we produce one of Britain's oldest and sweetest natural flavours.
0:16:28 > 0:16:32The moorlands of Scotland are famed for creating some of Britain's best honey.
0:16:33 > 0:16:38Here in rural East Lothian, an Area of Outstanding Natural Beauty,
0:16:38 > 0:16:42is where Stuart Hood has the historic right to keep his beehives.
0:16:43 > 0:16:48This is ling heather. You don't get a significant smell of nectar from it.
0:16:48 > 0:16:54The sugar composition of it when the bees turn it into honey is different from all the other honeys we have.
0:16:54 > 0:16:56We have to deal with it differently.
0:16:56 > 0:17:00It's a more complex honey for us to work with,
0:17:00 > 0:17:04but it has the most wonderful, unique taste that I personally love.
0:17:04 > 0:17:07My very first food memory is eating heather honey
0:17:07 > 0:17:11and my very, very first outdoor memory is being at the bees,
0:17:11 > 0:17:14so it's very much in my blood.
0:17:14 > 0:17:20Stuart makes three different types of honey, all graded by the type of pollen the bees feed on.
0:17:20 > 0:17:24The trouble is, the bees don't automatically head to the right plants,
0:17:24 > 0:17:29so it's up to Stuart to move the hives, so the bees feed on the right pollen.
0:17:29 > 0:17:35This is our first crop of the season which is blossom honey, from oilseed rape or sycamore.
0:17:35 > 0:17:40The mid crop is what the bees are on just now, which is wild flower, which is the runny honey.
0:17:40 > 0:17:44It's clover, willow herb, meadowsweet.
0:17:44 > 0:17:50And this is the final one. This is the heather honey and we're about to move the bees on to this now.
0:17:50 > 0:17:56It's the crucial final crop of our season and this is probably the very last jar of last season's heather,
0:17:56 > 0:17:59so I hope there's many more from this season's crop.
0:17:59 > 0:18:05'And so do I, Stuart, because I want to use some of that delicious heather honey in my sponge pudding,
0:18:05 > 0:18:07'so I hope those bees get busy.'
0:18:07 > 0:18:11It's impossible to tell how much honey we produce.
0:18:11 > 0:18:15There's such great scales between production, depending on what the weather's like.
0:18:15 > 0:18:20Last year, we produced nothing, so it very much depends on the weather.
0:18:20 > 0:18:23'Making heather honey starts in spring
0:18:23 > 0:18:30'when the bees feed off the blossom and wild flowers like sycamore, hawthorn and buttercups.
0:18:30 > 0:18:36'During the summer months, Stuart moves the hives up on to that delicious wild heather
0:18:36 > 0:18:37'when it's in full bloom.'
0:18:37 > 0:18:44We're here in the Lammermuir Hills and I'm up to check to ensure that the ling heather is in bloom
0:18:44 > 0:18:47and it's at a position that the bees can work it now.
0:18:47 > 0:18:52Stuart's challenge is to move up to three million bees in double-quick time,
0:18:52 > 0:18:56so this is not a job for the faint-hearted.
0:18:57 > 0:19:01It's best to move bees when they're at their most docile
0:19:01 > 0:19:03which always means an early start.
0:19:05 > 0:19:10It's 5am in the morning and we're on our way to a place we call "the secret valley".
0:19:10 > 0:19:13'Getting this move right is crucial.
0:19:13 > 0:19:19'Stuart earns more money from the bees working the heather than any other time during the year.'
0:19:19 > 0:19:25We're just about to start closing up the hives for the final move this season up into the heather.
0:19:27 > 0:19:32It's a relatively simple process. We close every entrance up with a piece of cloth cut to the right size.
0:19:32 > 0:19:37We strap all the hives, so they don't burst open, and load them on to the trailer.
0:19:37 > 0:19:41We're always working against the clock when we move bees.
0:19:41 > 0:19:45When we close these hives up, their oxygen supply is taken away,
0:19:45 > 0:19:50so we've got a real rush to get them on the trailer, to the other site and off-loaded,
0:19:50 > 0:19:52open them up and let them breathe again.
0:19:52 > 0:19:56The wild heather is 13 miles away up on the moors.
0:19:57 > 0:20:03And Stuart can't be sure his bees will settle in their new home until he's moved them.
0:20:03 > 0:20:08We're on the home stretch. It's just a case of keeping going, getting them laid out and get them opened.
0:20:11 > 0:20:16That's all the bees, all the hives on to the heather. It's over to them now.
0:20:16 > 0:20:21The honey these bees produce will be world-class and I can't wait.
0:20:23 > 0:20:28I'm not at all surprised that Paul wants to use Scottish heather honey in his recipes.
0:20:28 > 0:20:32It's got a wonderful depth of flavour. It does very, very well in cooking.
0:20:32 > 0:20:38It's always been my favourite honey. It's completely unique, but it's just got a wonderful taste to it.
0:20:45 > 0:20:48- Hello. Welcome, Stuart. - Thanks, Paul.
0:20:48 > 0:20:53- So, tell me, how did the bees get on with the heather? - It's been an average year.
0:20:53 > 0:20:57The weather was quite good, but we struggled for rain from July onwards,
0:20:57 > 0:21:00the complete opposite to last year,
0:21:00 > 0:21:04and also we were down in bee numbers which affects our end crop,
0:21:04 > 0:21:10but we have some heather honey and it's tasting wonderful this year, even a bit more special this year.
0:21:10 > 0:21:17I didn't realise that the different types of honey were based on the time of year, what they ate.
0:21:17 > 0:21:24Absolutely. Wherever they graze or forage, as we call it, it gives you slightly different flavours.
0:21:24 > 0:21:28The honeys have different proportions of sugar in them, they've got different types of pollen.
0:21:28 > 0:21:33This is our very earliest honey from the start of the season.
0:21:33 > 0:21:39- It's like wax. - That's a bit harder because there's a lot of oilseed rape in that.
0:21:39 > 0:21:41- Hmm.- And that's high in glucose.
0:21:41 > 0:21:44I like that flavour. It's very sweet, isn't it?
0:21:44 > 0:21:50The next one, the runny honey, that's the honey that most people would associate to.
0:21:50 > 0:21:52It's all about the balance of glucose and fructose.
0:21:52 > 0:21:56The honeys that are higher in glucose will naturally crystallise.
0:21:56 > 0:22:01Honeys higher in fructose like this will stay in their runny form.
0:22:01 > 0:22:06- So we move on to the heather honey. This is the platinum one, is it? - Absolutely.
0:22:06 > 0:22:12The heather honey gives you a hit at the back of your throat. That's the real difference.
0:22:12 > 0:22:16- It's got a real depth to it.- It does. It's spicy, peppery.- Absolutely.
0:22:16 > 0:22:20It's got that real depth that you can only get in the Scottish moors.
0:22:20 > 0:22:26- It almost kids your taste buds, thinking it's heat, but it's not. - Absolutely.- Incredible.
0:22:26 > 0:22:33- Is it good for you?- Absolutely. - I'll prove that it's good by turning it into a heather honey sponge.
0:22:33 > 0:22:35I'll serve that with a honey cream.
0:22:35 > 0:22:42'To make a light sponge that really makes the most of this honey, beat three eggs with self-raising flour.'
0:22:42 > 0:22:46- Have you ever had honey sponge? - Never. I'm really looking forward to it.
0:22:46 > 0:22:50'Sweeten with caster sugar and add butter.' This is an easy recipe.
0:22:50 > 0:22:53'Add some baking powder and blend together.'
0:22:55 > 0:22:58I'm happy with that. 'Now for the star, Stuart's heather honey,
0:22:58 > 0:23:01'which goes in the bowl greased with butter.'
0:23:01 > 0:23:07- You were mentioning that heather honey is tricky to use because of the heat.- Very much.
0:23:07 > 0:23:11- How will it cope in the steam? - I'm confident that you'll do well.
0:23:11 > 0:23:16It can caramelise very, very easily. Steaming is probably the ideal way to do it.
0:23:16 > 0:23:20When we process our honey, we never heat it with air.
0:23:20 > 0:23:26- We only heat it with water surrounding the containers.- I'm doing a similar process here.- Absolutely.
0:23:26 > 0:23:32'Pour the sponge mix over the honey, then make an air-tight lid out of silicone paper and foil.'
0:23:32 > 0:23:34- Do you like steamed puddings? - Wonderful, yes.
0:23:35 > 0:23:39'Tie the string and loop it round the rim to make a handle.'
0:23:39 > 0:23:43I've got one over here to show you exactly what happens.
0:23:43 > 0:23:47Now, this one has been steaming for about an hour and a quarter.
0:23:47 > 0:23:51You use that bit of string and then you bring it out.
0:23:51 > 0:23:53I'm just going to release it from its package.
0:23:53 > 0:23:57It's like Christmas again.
0:23:58 > 0:24:01Just be careful lifting it up.
0:24:01 > 0:24:05- Oh! So we could be on for a winner here.- Absolutely.
0:24:05 > 0:24:07Let's turn this over.
0:24:07 > 0:24:09It is going.
0:24:11 > 0:24:12- It's going.- There it goes.
0:24:12 > 0:24:16Timing's beautiful. Timing is everything.
0:24:16 > 0:24:19'This dish is perfect with my creamy take on Atholl Brose
0:24:19 > 0:24:23'which is simply whipping cream, a drop of fine Scotch
0:24:23 > 0:24:25'and some wild heather honey.'
0:24:25 > 0:24:28What we're going to do is fold this through, try and ripple it...
0:24:28 > 0:24:30'Then it's ready.'
0:24:32 > 0:24:35And there you have it.
0:24:35 > 0:24:36'For an extra-special treat,
0:24:36 > 0:24:40'serve with vanilla or ginger ice cream.'
0:24:45 > 0:24:49'Earlier, I was joined by Fiona Cairns, cake-maker to Kate and Wills.'
0:24:49 > 0:24:54'Fiona made one of her all-time favourite bakes - a raspberry French tart.'
0:24:54 > 0:24:59- I'll be your sous-chef and get rid of all these.- That's fine by me. - No problem at all.
0:24:59 > 0:25:02'I'm baking something I hope will get added to her list
0:25:02 > 0:25:06'of memorable bakes - my pear frangipane tart.'
0:25:10 > 0:25:13Let me explain how you make a pear frangipane tart.
0:25:13 > 0:25:16It's a sort of hybrid between a Bakewell tart and a Normandy apple tart.
0:25:16 > 0:25:20I've blind-baked a sweet pastry shell.
0:25:20 > 0:25:25On top of that I'm going to add some apricot jam.
0:25:25 > 0:25:30This is a Bakewell tart sort of start. Normally, you'd have this at the bottom of a Bakewell tart.
0:25:30 > 0:25:35- Bakewell tart, isn't there some controversy as to which jam is at the bottom?- Yes.
0:25:35 > 0:25:36What do you think it should be?
0:25:36 > 0:25:40I've heard raspberry. I think there's about two official ones.
0:25:40 > 0:25:47You can change it. I particularly think that the frangipane and apricot really go well together.
0:25:47 > 0:25:53'The delicious frangipane filling sounds complicated, but it's a very straightforward recipe.
0:25:53 > 0:25:57'It's a simple mix of ground almonds, butter,
0:25:57 > 0:26:01'three whole eggs, some flaked almonds and flour to thicken it up.'
0:26:02 > 0:26:10You mix that to a lovely, smooth paste which you then dollop all over your base.
0:26:10 > 0:26:12It doesn't have to be an exact science
0:26:12 > 0:26:16because this will balloon up slightly in the oven.
0:26:16 > 0:26:22'That's topped with tinned, halved pears which go perfectly with that almond filling.'
0:26:22 > 0:26:25- It's so quick. It's amazing. - It's so effective.
0:26:25 > 0:26:28Once you've gone around this and you cover the top,
0:26:28 > 0:26:32you can sprinkle some almonds on the top if you wish.
0:26:32 > 0:26:36'Bake at 200 degrees for about 20 minutes.'
0:26:36 > 0:26:38And that is how it comes out of the oven.
0:26:38 > 0:26:43And then just brush the top with the apricot glaze.
0:26:43 > 0:26:49What I've got in here is apricot jam which I've sieved to get most of the lumps out, added a bit of water,
0:26:49 > 0:26:53pop it on to a stove, bring it up to the boil, reduce it slightly,
0:26:53 > 0:26:58then I've just added a little thimbleful of the Poire William.
0:26:58 > 0:27:01- You end up with... - That looks so good.
0:27:01 > 0:27:03..a beautiful, very simple,
0:27:03 > 0:27:06but highly effective frangipane pear tart.
0:27:09 > 0:27:14'The apricot, almond and pear flavours make this a delicious dessert
0:27:14 > 0:27:17'or a tasty treat with an afternoon cuppa.'
0:27:20 > 0:27:22OK, everyone, dive in.
0:27:22 > 0:27:28Don't worry about impoliteness. Just tuck in and tell us what you think.
0:27:28 > 0:27:30I think I'll start with the pasty.
0:27:30 > 0:27:36'My curried cod pasties, inspired by Trishna, Pritam and Ashan, all the way from their cafe in Edinburgh.'
0:27:36 > 0:27:38I want to hear what you think.
0:27:38 > 0:27:41I thought it might be too dry, but it's not.
0:27:41 > 0:27:44- Do you like my crimping? - I do. Very nice.
0:27:44 > 0:27:49- I didn't think it would be exactly the same, but the flavour's there, even without the turmeric.- Thanks.
0:27:49 > 0:27:55'Thanks to Royal Wedding cake-maker Fiona Cairns for her raspberry tart
0:27:55 > 0:27:58'and for her help in creating my pear frangipane.'
0:27:59 > 0:28:01Great creme pat as well.
0:28:01 > 0:28:07- You made it, actually, didn't you? - No, I didn't.- We sort of both made it.- It was a team effort.
0:28:07 > 0:28:11'And thanks to Stuart and his bees for the delicious heather honey.'
0:28:11 > 0:28:16In a lifetime involved in eating heather honey, I've never had it in a sponge. This is a first.
0:28:21 > 0:28:23That's absolutely wonderful.
0:28:23 > 0:28:24Phew!
0:28:26 > 0:28:32We've enjoyed some really tasty dishes today and I hope you feel inspired to try them yourselves.
0:28:32 > 0:28:35See you next time for more Pies And Puds.
0:29:22 > 0:29:24Subtitles by Red Bee Media Ltd