0:00:02 > 0:00:04Today I'm all about flavour combinations.
0:00:04 > 0:00:06I've got a rustic meat combo, traditional cheese with a twist,
0:00:06 > 0:00:08and a crazy cake decoration.
0:00:08 > 0:00:10And it's all happening right here, in my kitchen.
0:00:22 > 0:00:25Welcome to Pies & Puds, my favourite kind of food.
0:00:25 > 0:00:28I've got plenty of tasty grub in store for you today,
0:00:28 > 0:00:30and here's what's on the menu.
0:00:32 > 0:00:35Coming up: this little piggy wins prizes.
0:00:35 > 0:00:38I'll be making some hearty fare with award-winning charcuterie
0:00:38 > 0:00:41reared and cured right here in the UK.
0:00:41 > 0:00:43Wow! What a collection!
0:00:43 > 0:00:45- It is.- This is only some of it, too.
0:00:45 > 0:00:46- Really?- Yeah.
0:00:46 > 0:00:50I'll be using it later, and the smell is incredible.
0:00:51 > 0:00:55Tangy, salty cheese goes beautifully with sweet, crunchy apples.
0:00:55 > 0:01:00But I go a step beyond, and serve them hot in this delicious dessert.
0:01:00 > 0:01:04That, for me, is a proper pie. An apple and Wensleydale pie.
0:01:05 > 0:01:08Cake artist extraordinaire Adam Cox joins me
0:01:08 > 0:01:10to share his tricks of the trade.
0:01:10 > 0:01:12Is this one yours? Is that mine?
0:01:12 > 0:01:14See, you don't know, do you?
0:01:14 > 0:01:18'Adam can turn anything into a cake, even me!'
0:01:18 > 0:01:19Wow!
0:01:32 > 0:01:34My first recipe is a savoury pie
0:01:34 > 0:01:37using an ingredient we have in abundance.
0:01:37 > 0:01:39The good old rabbit.
0:01:39 > 0:01:41It's lean and healthy,
0:01:41 > 0:01:43and I want to pair it up with another flavour.
0:01:45 > 0:01:49For our continental friends, rabbit is a delicacy.
0:01:49 > 0:01:52In Spain, it's served with chorizo, in Italy, it's pancetta.
0:01:52 > 0:01:54So I'm taking a leaf out of their book
0:01:54 > 0:01:57with my rabbit and pancetta pot pies.
0:01:59 > 0:02:01When you think of pancetta,
0:02:01 > 0:02:04you don't normally think of sourcing it right here on our shores.
0:02:05 > 0:02:08David and Karen Richards are artisan charcuterie producers
0:02:08 > 0:02:11making some award-winning piggy products in Dorset
0:02:11 > 0:02:14and taking the south of England by storm.
0:02:15 > 0:02:18We were here last year and it was really busy then,
0:02:18 > 0:02:20nearly sold out, and we're hoping to sell out today.
0:02:21 > 0:02:25You don't think of this as being British. Not cured meats.
0:02:25 > 0:02:27I think it's nice.
0:02:27 > 0:02:30I'll finish the whole plate for you if you like!
0:02:30 > 0:02:33The charcuterie and pancetta that David and Karen produce
0:02:33 > 0:02:38rivals the best that Italy, France and Spain have to offer.
0:02:38 > 0:02:41For David and Karen to create the best pancetta they can,
0:02:41 > 0:02:44they get their pork from their local pig farmer, Sam.
0:02:44 > 0:02:48He rears free-range rare-breed pigs called Oxford Sandy and Blacks,
0:02:48 > 0:02:52which have a perfect fat-to-meat ratio and a great flavour.
0:02:53 > 0:02:56They are free to roam the woods and snuffle out tasty treats
0:02:56 > 0:02:59like chestnuts and acorns.
0:02:59 > 0:03:00If they're free-range,
0:03:00 > 0:03:03then it tends to be happier meat you're dealing with.
0:03:03 > 0:03:05At the bottom of their garden,
0:03:05 > 0:03:08David and Karen hand-cure, air-dry, and smoke
0:03:08 > 0:03:10salamis, chorizo and wild game.
0:03:10 > 0:03:13It's the pancetta that David is particularly proud of.
0:03:13 > 0:03:17We make pancetta from the belly of the pig.
0:03:17 > 0:03:20We carefully cut the belly and take the skin off.
0:03:20 > 0:03:24And then we mix a blend
0:03:24 > 0:03:27of herbs and spices and curing salt.
0:03:27 > 0:03:30David uses a secret blend of fresh herbs and spices
0:03:30 > 0:03:34including salt, fresh garlic and thyme,
0:03:34 > 0:03:36bay leaves, juniper and mace
0:03:36 > 0:03:38to impart amazing flavour into the meat.
0:03:38 > 0:03:42Once the salt and aromatics are rubbed in,
0:03:42 > 0:03:45the meat is then left for two weeks to absorb the flavour
0:03:45 > 0:03:48before it's leave to ferment and mature for months.
0:03:50 > 0:03:53The reason for curing meat is to preserve it.
0:03:53 > 0:03:56As you can see, this is starting to dry now.
0:03:56 > 0:03:58It's turning a lot darker.
0:03:58 > 0:04:01It's quite flexible still, so it's got a long way to go.
0:04:01 > 0:04:04In Italy, in the mountain regions,
0:04:04 > 0:04:06the humidity tends to be absolutely right
0:04:06 > 0:04:09for the production of charcuterie products.
0:04:09 > 0:04:12Here in the UK, it's a whole lot harder.
0:04:12 > 0:04:14So we have to use rooms like this
0:04:14 > 0:04:18to recreate what they've got naturally.
0:04:18 > 0:04:22David and Karen's passion for their cured meats is clear to see.
0:04:22 > 0:04:24I can't wait to add this rich flavour
0:04:24 > 0:04:26to my rabbit and pancetta pie.
0:04:30 > 0:04:33Karen, David, welcome to my kitchen.
0:04:33 > 0:04:37- Thank you!- It's fantastic to see home-produced charcuterie.
0:04:37 > 0:04:41- Wow! What a collection!- It is. - This is only some of it, too.
0:04:41 > 0:04:45- Really?- Yeah.- So just run through what you've got here.
0:04:45 > 0:04:48At this end, you've got air-dried beef.
0:04:48 > 0:04:52If we were in Italy, we could call it bresaola
0:04:52 > 0:04:53but we can't, so that is...
0:04:53 > 0:04:55DORSET ACCENT: ..Dorset air-dried beef!
0:04:55 > 0:04:57- Oh, it's "Dorrset".- "Dorrset", yeah!
0:04:57 > 0:04:59- It's got a huge depth of flavour. - It has.- Yeah.
0:04:59 > 0:05:00It's got port in the cure,
0:05:00 > 0:05:03so you get a lovely long finish when you're eating it.
0:05:03 > 0:05:06Now, moving on to the pancetta.
0:05:06 > 0:05:09Now, obviously it's to do with the fat and the meat
0:05:09 > 0:05:10and the way it's cured.
0:05:10 > 0:05:13Now, when you come down to this, it looks like pure fat.
0:05:13 > 0:05:17That is cured and fermented back fat.
0:05:17 > 0:05:20And if you were in Italy, you'd just slice that off and eat it as it was.
0:05:20 > 0:05:23- You're kidding me.- It's divine!
0:05:23 > 0:05:24It's absolutely divine.
0:05:24 > 0:05:28I think what I'm going to do is a rabbit and pancetta pie.
0:05:28 > 0:05:32- Yum-yum!- Using your gorgeous pancetta.
0:05:32 > 0:05:34'I don't use rabbit as often as I should.
0:05:34 > 0:05:39'It's so lean, which makes the pancetta a perfect pairing
0:05:39 > 0:05:42'as the fat works to impart more flavour.'
0:05:42 > 0:05:46What I've done here is browned off some of the meat from the rabbit,
0:05:46 > 0:05:48and I still have a couple more pieces to do,
0:05:48 > 0:05:51which I'm going to pop into a pan.
0:05:51 > 0:05:54There's a bit of butter and oil in here.
0:05:55 > 0:05:58Just brown them off for about five minutes.
0:05:58 > 0:06:01Now, I need some pancetta. Which do you recommend?
0:06:01 > 0:06:05- I think I'd probably go for that one.- OK.
0:06:05 > 0:06:10It's got a really good mix of meat and fat there.
0:06:10 > 0:06:11The smell of that is incredible!
0:06:11 > 0:06:13Got thyme and lovely things in it.
0:06:13 > 0:06:18I add some garlic, fennel, onion and the Dorset pancetta
0:06:18 > 0:06:20to the pan I used to brown my rabbit in
0:06:20 > 0:06:23so the mixture keeps all that lovely rabbit flavour.
0:06:23 > 0:06:26Next I pour in the wine and chicken stock
0:06:26 > 0:06:29before adding the rabbit back into the pot
0:06:29 > 0:06:31and leave to cook for an hour and a half.
0:06:31 > 0:06:35Once that happens, you take the rabbit out
0:06:35 > 0:06:37and then reduce the liquor that's left in there.
0:06:37 > 0:06:39If you look over here,
0:06:39 > 0:06:42this is the liquor that's been reduced in the pan.
0:06:42 > 0:06:44I add some cream to the reduced liquor
0:06:44 > 0:06:46to give an extra touch of luxury.
0:06:46 > 0:06:50And some chopped parsley for the herby freshness
0:06:50 > 0:06:52that complements all the flavours.
0:06:52 > 0:06:56Next, flake in the rabbit meat and allow the mix to cool,
0:06:56 > 0:06:58that's the pie filling all done.
0:06:58 > 0:07:01Have you ever done anything with "wabbit"?
0:07:01 > 0:07:06We have. We actually tried doing a smoked rabbit loin.
0:07:06 > 0:07:10- It was delicious, but so much work.- Such a fiddle.
0:07:10 > 0:07:14I haven't done a rabbit and pancetta pie. That will be on the menu soon!
0:07:14 > 0:07:16It's a bit different.
0:07:16 > 0:07:18'Season with salt and pepper.'
0:07:18 > 0:07:20Now, at this stage now,
0:07:20 > 0:07:22take it off the heat
0:07:22 > 0:07:24and then leave that to cool.
0:07:24 > 0:07:27'As the filling cools, I prepare my pastry.
0:07:27 > 0:07:31'For this recipe, I've already made a rich, buttery pastry
0:07:31 > 0:07:33'that just needs rolling out.'
0:07:33 > 0:07:35You can see the butter in there.
0:07:35 > 0:07:37You know this is going to taste fantastic.
0:07:37 > 0:07:42So what you do is, over here, I have my cooled filling.
0:07:42 > 0:07:44You can see the cream, the rabbit.
0:07:44 > 0:07:48You don't put pastry underneath? Just put it on top?
0:07:48 > 0:07:51- No, not this one. What I'm going to do is make a lid.- OK.
0:07:51 > 0:07:54But, I mean, you could.
0:07:54 > 0:07:56I would do it if I was doing a thinner pie.
0:07:56 > 0:07:58Something as deep as this,
0:07:58 > 0:08:00you'll have a problem with a (soggy bottom)!
0:08:00 > 0:08:02Soggy bottom. Yes, I know the problem!
0:08:02 > 0:08:05Does it rain up there a lot, does it?
0:08:06 > 0:08:08Now roll out thin strips of dough
0:08:08 > 0:08:11and push them around the rim of each pie
0:08:11 > 0:08:13before adding the lid.
0:08:14 > 0:08:18'Once the lid is on, use a beaten egg to wash the top
0:08:18 > 0:08:22'and then bake at 200 degrees C for 25 to 30 minutes,
0:08:22 > 0:08:25'or until they're gorgeously golden brown.'
0:08:31 > 0:08:32- Look at this!- Oh, wow!
0:08:34 > 0:08:35Oh, look at that.
0:08:35 > 0:08:37Very hot...
0:08:37 > 0:08:39but very delicious.
0:08:40 > 0:08:41And there you have...
0:08:44 > 0:08:47..a rabbit and pancetta pot pie.
0:08:47 > 0:08:51These little pies with rabbit and delicious Dorset pancetta
0:08:51 > 0:08:52are a perfect winter supper.
0:08:52 > 0:08:55I like to serve them with buttered greens
0:08:55 > 0:08:56and some roasted carrots.
0:09:06 > 0:09:08I've been baking cakes for over 30 years
0:09:08 > 0:09:10and I've been eating them even longer!
0:09:10 > 0:09:13I've seen them baked in all shapes and sizes -
0:09:13 > 0:09:16or I thought I had, until now!
0:09:16 > 0:09:18Adam, welcome to my kitchen. This is incredible.
0:09:18 > 0:09:20- They don't look like cakes! - That's the idea.
0:09:20 > 0:09:21These are works of art.
0:09:21 > 0:09:23You let your imagination go with it
0:09:23 > 0:09:27and hopefully... They're not finished until I'm happy with them,
0:09:27 > 0:09:30so that's the main thing.
0:09:30 > 0:09:33Adam Cox first discovered his flair for cake design
0:09:33 > 0:09:35at the humble age of 18.
0:09:35 > 0:09:37He now runs his own cake-making company
0:09:37 > 0:09:39and his incredible cake creations are so popular,
0:09:39 > 0:09:42they've even attracted celebrity attention.
0:09:43 > 0:09:45What strange things have you been asked to do?
0:09:45 > 0:09:47Well, you get asked to do all sorts,
0:09:47 > 0:09:49but the character ones are very popular
0:09:49 > 0:09:53because they've got such a personal touch.
0:09:53 > 0:09:54I get people sending pictures in
0:09:54 > 0:09:56of them and their dogs, for instance.
0:09:56 > 0:10:01Obviously I've made the bread, cos it's appropriate to the programme,
0:10:01 > 0:10:03and obviously your line of work.
0:10:03 > 0:10:07I've made another one as well, which is more appropriate.
0:10:07 > 0:10:12'It seems Adam knows me better than I expected!'
0:10:12 > 0:10:15I was told you were into fast cars.
0:10:15 > 0:10:18- Wow!- I needed a bit more on there,
0:10:18 > 0:10:22so I got my mum doing a bit of research
0:10:22 > 0:10:25and she found an old interview where you said your hobbies included
0:10:25 > 0:10:27flying your model Spitfire!
0:10:29 > 0:10:31That's...
0:10:31 > 0:10:33HE LAUGHS
0:10:33 > 0:10:35- That actually looks like me! - That's the idea.
0:10:35 > 0:10:38You've got the jeans right. You've got the shoes...
0:10:38 > 0:10:41Actually, you've got the shoes absolutely bang-on with colour.
0:10:41 > 0:10:46- Well...- The shirt, I quite like the fact it's buttoned down to my navel!
0:10:47 > 0:10:48If I undo this down to there...
0:10:48 > 0:10:51- Could have done with a bit more toner.- More toner, exactly.
0:10:51 > 0:10:54- It looks a bit peaky.- You must have been on holiday since I did that!
0:10:54 > 0:10:56That is incredible.
0:10:56 > 0:10:59And this, you are right about this.
0:10:59 > 0:11:02Is that right? My mum gets the brownie points for that.
0:11:02 > 0:11:04I do have a remote-control Spitfire.
0:11:04 > 0:11:07The attention to detail that Adam manages to capture
0:11:07 > 0:11:08is really amazing
0:11:08 > 0:11:10and testimony to his sculpting skills.
0:11:10 > 0:11:13Now, let's see if he can teach me a thing or two.
0:11:13 > 0:11:18I'm going to teach you how to make your own model of yourself.
0:11:18 > 0:11:23The way I do it. Have you ever done anything like this before?
0:11:23 > 0:11:24A little.
0:11:24 > 0:11:26- A little?- Yeah, but not much.
0:11:26 > 0:11:28No? What sort of thing?
0:11:28 > 0:11:32- I went to art school and studied sculpture.- Right. There you go.
0:11:33 > 0:11:35But that was a long time ago!
0:11:35 > 0:11:37Hey, doesn't matter.
0:11:37 > 0:11:39I hope you haven't lost it, anyway!
0:11:39 > 0:11:42I've definitely lost it. I lost it a long time ago!
0:11:42 > 0:11:45- What were you using to sculpt with? - Clay.- Clay. It's very similar.
0:11:45 > 0:11:48'Adam has prepared his icing in advance,
0:11:48 > 0:11:50'using edible food colouring.'
0:11:50 > 0:11:53First of all what we'll do is split this.
0:11:53 > 0:11:55I'll do one at the same time as you
0:11:55 > 0:11:57so just do what I'm doing.
0:11:57 > 0:11:59First, knead the paste a bit. You're used to kneading.
0:11:59 > 0:12:02We all have our ways. Then make it into a sausage.
0:12:02 > 0:12:04- OK.- So just roll it out.
0:12:04 > 0:12:08Start from the middle and just work it outwards.
0:12:08 > 0:12:10This is going to be a pair of legs.
0:12:10 > 0:12:12- Right.- Not one.- OK.
0:12:12 > 0:12:15Then just bend it in the middle,
0:12:15 > 0:12:18push it together, and there's a pair of legs.
0:12:18 > 0:12:20So then we're going to make two shoes.
0:12:20 > 0:12:23So that can be one, that can be another. They're yours.
0:12:23 > 0:12:26Then just roll them into little sausages.
0:12:26 > 0:12:29And then stick the shoes on.
0:12:29 > 0:12:33What I do is put a little indent where the join in your leg would be,
0:12:33 > 0:12:34just underneath,
0:12:34 > 0:12:37then just bend the paste up...
0:12:37 > 0:12:39in the join where the knee would be.
0:12:39 > 0:12:41So this is acting as the cake.
0:12:41 > 0:12:45- Right.- OK? Now we're going to do the shirt.
0:12:45 > 0:12:46We make my rather stylish shirt
0:12:46 > 0:12:49by rolling and kneading the icing in the same way.
0:12:49 > 0:12:52- Yeah.- So we flatten it out, as much as you want.
0:12:52 > 0:12:55- Yeah, it's dead flat, my stomach!- There you go!
0:12:55 > 0:12:59Then we'll just put a little mark down the middle.
0:12:59 > 0:13:03- And then just stick that in there.- Ow!
0:13:05 > 0:13:08'Adam uses dry spaghetti to form a hard frame or dowel
0:13:08 > 0:13:10'to keep the sugar paste in place.'
0:13:10 > 0:13:12This is going to support the head as well,
0:13:12 > 0:13:15so we want to leave a bit of excess on the top.
0:13:17 > 0:13:18Is this one yours or is that mine?
0:13:18 > 0:13:20- See? You don't know, do you? - There we go!
0:13:20 > 0:13:21That's mine, there.
0:13:21 > 0:13:24Mine's the smooth one with no cracks on the knees!
0:13:24 > 0:13:27- Are you sure? I think you've swapped them round!- No!
0:13:27 > 0:13:29I told you I did sculpture.
0:13:29 > 0:13:31Hang on, we've not done the head yet.
0:13:31 > 0:13:33That's true!
0:13:33 > 0:13:35'We make the intricate hands and arms,
0:13:35 > 0:13:37'which Adam makes look very easy.'
0:13:37 > 0:13:39So this is going to be the head.
0:13:39 > 0:13:42First thing you do is put the nose on.
0:13:42 > 0:13:46That gives you a guide for where everything else on the face goes.
0:13:46 > 0:13:48Oh, yeah. I look like an angry baby!
0:13:48 > 0:13:50That's all right!
0:13:50 > 0:13:53It's a new monster in Doctor Who!
0:13:53 > 0:13:56I let Adam show off his intricate skills.
0:13:56 > 0:13:58I don't just let anyone do my hair, you know.
0:13:59 > 0:14:04- That's me when I'm older!- OK. We've got you now and you in 20 years.
0:14:04 > 0:14:06- We've covered it.- 30 years.
0:14:06 > 0:14:08That's fantastic. Thanks very much, Adam.
0:14:08 > 0:14:10I've learnt a lot about the modelling process.
0:14:10 > 0:14:13- It's all about layers and technique. - Yeah.- That's brilliant.
0:14:13 > 0:14:17'I've seen lots of cakes in my time, but never anything like this.
0:14:17 > 0:14:19'Adam captures personality in his cake art
0:14:19 > 0:14:22'which gives it an engaging and very original dimension.'
0:14:28 > 0:14:30There's a saying in Yorkshire
0:14:30 > 0:14:34that apple pie without cheese is like a kiss without a squeeze!
0:14:34 > 0:14:37So I went to Wensleydale, the home of Yorkshire cheese,
0:14:37 > 0:14:40to find the perfect flavour for my apple and cheese pie.
0:14:41 > 0:14:44This is Hawes, deep in the Yorkshire Dales,
0:14:44 > 0:14:47and home to one of Britain's best-loved cheeses.
0:14:47 > 0:14:50David Hartley runs Wensleydale Creamery,
0:14:50 > 0:14:52where they make traditional Wensleydale cheese, of course.
0:14:54 > 0:14:57Wensleydale has been made in this valley for generations,
0:14:57 > 0:15:00but since 1897, the Hawes commercial creamery
0:15:00 > 0:15:02has been churning it out by the bucket-load!
0:15:02 > 0:15:07It's proved so popular, they've been experimenting with a mix of flavours
0:15:07 > 0:15:11that might give traditional cheese enthusiasts nightmares!
0:15:11 > 0:15:13Here we go. This is what I'm here for.
0:15:14 > 0:15:17There are so many cheeses to choose from,
0:15:17 > 0:15:18I guess I'll have to try them all!
0:15:18 > 0:15:23This is all about Wensleydale, but a combination of multi flavours.
0:15:23 > 0:15:27Whether it's ginger, cranberries, apricot, pineapple!
0:15:27 > 0:15:29This is going to be interesting.
0:15:29 > 0:15:30We'll start with the basic one first.
0:15:32 > 0:15:33Wow!
0:15:33 > 0:15:37It's a classic Wensleydale, crumbly.
0:15:37 > 0:15:39It's got a lovely inherent flavour
0:15:39 > 0:15:44and you're left with that classic crumbly cheese flavour left on your tongue.
0:15:44 > 0:15:47It's delicious, it really is.
0:15:48 > 0:15:51Classic Wensleydale is already a tried and tested recipe.
0:15:51 > 0:15:54But what about the more unusual variations?
0:15:54 > 0:15:57Ginger. I'm not sure about this.
0:15:57 > 0:15:59I can smell it before I've even eaten it.
0:16:02 > 0:16:04The texture's bang on with this cheese.
0:16:04 > 0:16:08That ginger overwhelms the total flavour of the cheese.
0:16:08 > 0:16:12It brings something to the table, but for me, you might as well just have caramelised ginger.
0:16:12 > 0:16:17It's a no from me on the ginger, but how about the Christmas classic, cranberry?
0:16:17 > 0:16:19Now...
0:16:19 > 0:16:22the first thing you taste is the cheese.
0:16:22 > 0:16:25Then the texture of the cranberries comes in.
0:16:25 > 0:16:28I also know for a fact that's their best seller.
0:16:28 > 0:16:30That one wins hands down ahead of that ginger one.
0:16:30 > 0:16:33But there's a few more to go yet!
0:16:33 > 0:16:34This one's interesting. Lemon.
0:16:34 > 0:16:37Wensleydale with lemon. Tastes like cheesecake!
0:16:37 > 0:16:40Just need a digestive biscuit underneath. But that's maybe not a bad thing.
0:16:40 > 0:16:42But not for me with a cheese.
0:16:44 > 0:16:46Next up, the garlic and chive. Surely that's a winner?
0:16:49 > 0:16:51Far too garlicky!
0:16:53 > 0:16:54I don't like that at all.
0:16:54 > 0:16:58I've chomped my way through some of the novelty cheese choices,
0:16:58 > 0:17:01but none of them have really tickled my fancy.
0:17:01 > 0:17:03Complete with a fetching red hat,
0:17:03 > 0:17:05I track down the boss, David,
0:17:05 > 0:17:10who's rustling up the most popular export, Wensleydale with cranberry.
0:17:10 > 0:17:13The traditional cheese is blended down into crumbs
0:17:13 > 0:17:16and then fresh or dried cranberries are added.
0:17:16 > 0:17:18The cranberries that we use come from America
0:17:18 > 0:17:22and one of our biggest export markets is Wensleydale with cranberry back in America!
0:17:22 > 0:17:24Which is great!
0:17:24 > 0:17:27When did you start adding ingredients to your cheese?
0:17:27 > 0:17:30Were you not happy with your cheese, for some reason?
0:17:30 > 0:17:32We were very happy with the cheese that we'd made
0:17:32 > 0:17:36but Wensleydale is a comparatively small part of the overall cheese market.
0:17:36 > 0:17:39And when we started up, back in '92,
0:17:39 > 0:17:44by the mid-'90s there was a growing market for cheese with fruit blends, primarily.
0:17:44 > 0:17:49But Wensleydale, because it's a creamy, milky cheese,
0:17:49 > 0:17:52it does lend itself to those sort of sweeter, fruitier blends.
0:17:52 > 0:17:57I can't believe that just under one in three cheeses sold has got cranberries inside it!
0:17:57 > 0:17:59That, for me, proves the point
0:17:59 > 0:18:02that flavour combinations work,
0:18:02 > 0:18:06as long as you get those combinations absolutely spot on.
0:18:08 > 0:18:11Some of the world's tastiest dishes challenge your taste buds
0:18:11 > 0:18:13with unusual flavour combinations.
0:18:13 > 0:18:17And although combining apple and Wensleydale may seem like an odd choice,
0:18:17 > 0:18:19they're actually a match made in heaven.
0:18:20 > 0:18:24I've decided to use the traditional Wensleydale for my apple pie.
0:18:24 > 0:18:27And if it succeeds like the Wensleydale and cranberry combo,
0:18:27 > 0:18:28I'll be onto a winner.
0:18:33 > 0:18:36'So I'm armed with the country's finest crumbly cheese.
0:18:36 > 0:18:39'And I'm also joined by Yorkshire lasses, Liz and Sue,
0:18:39 > 0:18:42'who've lived in Wensleydale all their lives.
0:18:42 > 0:18:44'To celebrate this champion of British cheeses,
0:18:44 > 0:18:47'I'm going to bake them an apple and Wensleydale pie.'
0:18:50 > 0:18:53Liz, Sue, welcome to my kitchen.
0:18:53 > 0:18:55- So you're from Wensleydale?- Yes. - Both of you?
0:18:55 > 0:18:57- Yes.- Near Leyburn.
0:18:57 > 0:19:00I take it you've eaten a fair amount of Wensleydale, then?
0:19:00 > 0:19:01- Yes.- Yes.
0:19:01 > 0:19:04I normally eat Wensleydale, rather than any other cheese.
0:19:04 > 0:19:08Now, we've got a selection of cheeses here from Wensleydale.
0:19:08 > 0:19:12It almost shows the movement of cheese from the original
0:19:12 > 0:19:16from your families supplying all the milk to the original dairy,
0:19:16 > 0:19:20into the modern take on Wensleydale.
0:19:20 > 0:19:25This is the original Wensleydale. What do you think about the original Wensleydale?
0:19:25 > 0:19:27- Is it still something you eat often? - Yes.
0:19:27 > 0:19:30- My favourite.- It's your favourite? - Yes.- Yes.
0:19:30 > 0:19:34My favourite and my friend's favourite on Christmas Eve with Christmas cake.
0:19:34 > 0:19:37- Wensleydale?- Wensleydale cheese with Christmas cake is wonderful.
0:19:37 > 0:19:39OK!
0:19:39 > 0:19:43You see, I think it tastes like... You see, I'm a lad from Cheshire.
0:19:43 > 0:19:45- Yeah.- It does taste like Cheshire, a little bit.- Yes.
0:19:45 > 0:19:47Crumbly, got lots of flavour.
0:19:47 > 0:19:49Now, this is the cranberry one.
0:19:49 > 0:19:53- What do you think of that one? - Yes, I like both the fruit. I like the apricot one, as well.
0:19:53 > 0:19:57Do you not feel, as a business,
0:19:57 > 0:19:59it's one step too far, doing this stuff?
0:19:59 > 0:20:03Or is it something which, you think Wensleydale is so precious, but you think, "OK, fine."
0:20:03 > 0:20:06As long as they keep the Wensleydale, traditional Wensleydale there.
0:20:06 > 0:20:08I do like the original Wensleydale.
0:20:08 > 0:20:11- In fact, so much that I'm going to use it in my recipe.- Right.
0:20:11 > 0:20:16So what I'm going to make is an apple and Wensleydale pie.
0:20:16 > 0:20:19'It had better be good. These ladies know their Wensleydale.
0:20:19 > 0:20:23'I'm going to have to make a cracking pie!
0:20:23 > 0:20:25'I've made a sweet shortcrust pastry for this pie,
0:20:25 > 0:20:29'using butter and flour, sugar and a pinch of salt.
0:20:29 > 0:20:32'Use cold butter to get a firm breadcrumb texture
0:20:32 > 0:20:35'before adding water to bind the pastry.'
0:20:35 > 0:20:38Now, I need to split this into two.
0:20:38 > 0:20:41One for the lid, and one for the base.
0:20:43 > 0:20:47So, you get your bit of pastry, flatten it down.
0:20:48 > 0:20:49Little turn for luck!
0:20:49 > 0:20:53And just gently take it out. Keep it moving.
0:20:53 > 0:20:57I think once you... Once it stays in one place,
0:20:57 > 0:20:58you have a problem.
0:20:58 > 0:21:01- The steam roller effect.- Yeah.
0:21:02 > 0:21:06'Gently roll the dough over your tin and coax it into place,
0:21:06 > 0:21:10'making sure you push it into the bottom and sides.
0:21:10 > 0:21:12'Once your tin is lined,
0:21:12 > 0:21:15'skin and roughly chop some cooking apples and some Cox's apples
0:21:15 > 0:21:17'for their sweet juicy flavour.
0:21:17 > 0:21:20'I think the ladies will want a bit of a bite to their pie,
0:21:20 > 0:21:22'so I'm keeping the apple nice and chunky.'
0:21:22 > 0:21:25I'm going to cut off some of this Wensleydale.
0:21:25 > 0:21:29I'm going to add some of this cheese to the top.
0:21:30 > 0:21:32Is it something that you like to use?
0:21:32 > 0:21:35- Oh, yes, have it with apples.- Yes.
0:21:35 > 0:21:38- But not cooked in the pie. - Not cooked in a pie.
0:21:38 > 0:21:40I'm adding a bit of sugar to that as well
0:21:40 > 0:21:43cos there's some tartness coming from the baking apples.
0:21:43 > 0:21:46I think that will probably do.
0:21:46 > 0:21:50This is going to melt inside. So the next thing I want to add is the lid.
0:21:52 > 0:21:56'I roll out a lid with some of the remaining pastry from earlier.
0:21:56 > 0:22:00'Once it's on, push it down onto the base to form a firm seal.
0:22:00 > 0:22:03'Trim off any excess and then crimp the edges.
0:22:04 > 0:22:06'Every baker hates waste,
0:22:06 > 0:22:10'so use the leftover pastry to make your pie look a bit more special.
0:22:10 > 0:22:14'Don't forget, I've got two Yorkshire lasses to impress!'
0:22:14 > 0:22:17Get rid of that. Looks a bit like a heart at the moment.
0:22:17 > 0:22:19Get a little bit for the top.
0:22:19 > 0:22:22Then use some egg wash on it, which I've got here.
0:22:23 > 0:22:26Brush the top with egg, all the way along.
0:22:26 > 0:22:29You can enrich this egg wash by putting an extra yolk in it,
0:22:29 > 0:22:31making it very yellow.
0:22:31 > 0:22:33Get your little apple,
0:22:33 > 0:22:35stick it on the corner.
0:22:35 > 0:22:37A little bit sticking out there.
0:22:37 > 0:22:39A bit of egg wash on top of that.
0:22:39 > 0:22:43Get some sugar, coat it all over the top.
0:22:44 > 0:22:46'My pie is now ready for the oven,
0:22:46 > 0:22:48'which is pre-heated to 200 degrees.
0:22:48 > 0:22:50'Bake for 30 minutes until golden brown
0:22:50 > 0:22:54'or, in my case, take out the one I made earlier.'
0:22:56 > 0:22:57Look at that.
0:22:57 > 0:23:01And it smells... It smells so good.
0:23:02 > 0:23:03You've got that beautiful apple in there.
0:23:03 > 0:23:08Two types of apple, the Cox and the baking. Two different flavours.
0:23:08 > 0:23:10And you've got that Wensleydale cheese in there
0:23:10 > 0:23:14melting with that gorgeous golden pastry.
0:23:14 > 0:23:16That, for me, is a proper pie.
0:23:16 > 0:23:19That's an apple and Wensleydale pie.
0:23:20 > 0:23:23'I know what you're thinking. Cheese and apple?
0:23:23 > 0:23:26'But trust me. Yorkshire folk have been eating this for years.
0:23:31 > 0:23:36'Earlier, cake decorator Adam Cox brought in a cake he made especially for me.'
0:23:36 > 0:23:39'Now I'm going to test Adam's artistic skills further.
0:23:39 > 0:23:42'It's a cake decorating challenge with a tropical twist.'
0:23:45 > 0:23:47Adam, this is a...
0:23:50 > 0:23:52..pina colada cake.
0:23:52 > 0:23:56- Looks delicious.- It's made of Madeira, so it's a bit more substantial.
0:23:56 > 0:23:59Can you make that look fantastic with your icing and sugar paste?
0:23:59 > 0:24:02I think between us we can do a good job of it, yeah.
0:24:02 > 0:24:05Right. I'm going to show you guys how to make it now.
0:24:05 > 0:24:07But in the meantime... This is butter cream,
0:24:07 > 0:24:10which can go on the outside, or whatever you want to do.
0:24:10 > 0:24:12Leave it with me.
0:24:12 > 0:24:15'Pina colada is a classic rum-based cocktail
0:24:15 > 0:24:18'flavoured with coconut and pineapple.
0:24:18 > 0:24:21'I've incorporated these flavours into my butter cream
0:24:21 > 0:24:24'which I've made with softened butter, sifted icing sugar,
0:24:24 > 0:24:27'coconut liqueur and pineapple essence.'
0:24:27 > 0:24:28Now, if you could mix that together,
0:24:28 > 0:24:31that's your butter cream coating for that, if that's of any use to you.
0:24:31 > 0:24:33No problem at all.
0:24:33 > 0:24:37Now, when it comes to a pina colada, it takes me back.
0:24:37 > 0:24:42It takes me back to last week when I was on holiday.
0:24:42 > 0:24:47Everyone's had a pina colada. It's that strong coconut, the pineapple and a bit of cream.
0:24:47 > 0:24:51So I'm going to make a Madeira cake, something that Adam is now about to decorate.
0:24:51 > 0:24:54But it needs to be substantial. It's probably going to take some weight.
0:24:54 > 0:24:57So to start with, you need the flour in the bowl.
0:24:58 > 0:25:02'I'm making a Madeira sponge using the all-in-one method,
0:25:02 > 0:25:04'which means everything in a bowl at the same time.
0:25:04 > 0:25:07'Start with self-raising flour, add seven whole eggs,
0:25:07 > 0:25:10'caster sugar and margarine.'
0:25:10 > 0:25:14But you could use butter in there, so you could use half margarine, half butter.
0:25:14 > 0:25:17A little bit of milk going in there, too.
0:25:17 > 0:25:21And finally, coconut. This is one of the key ingredients also
0:25:21 > 0:25:22in a pina colada.
0:25:22 > 0:25:24Now, get your mixer.
0:25:24 > 0:25:27Start off quite slow.
0:25:27 > 0:25:31- Watch it, mate!- Sorry, mate, am I covering you in margarine?
0:25:31 > 0:25:34I know you're trying to sabotage my work!
0:25:34 > 0:25:36Why would I do that, Adam?
0:25:36 > 0:25:40Again, mix all these ingredients together. Get in there.
0:25:40 > 0:25:43How are you getting on with that? What do you think of the cake?
0:25:43 > 0:25:45The cake itself is a delight to work with, actually.
0:25:45 > 0:25:47You should do this professionally!
0:25:48 > 0:25:50Really moist.
0:25:50 > 0:25:52You can see at this stage how wet it is.
0:25:52 > 0:25:56You can see the globules of fat, but it needs to be mixed together properly.
0:25:56 > 0:25:59So high speed, and then get right in there.
0:25:59 > 0:26:01Start breaking it all down.
0:26:01 > 0:26:03So what are you going to put on the top?
0:26:03 > 0:26:08Well, pina colada you sort of enjoy chilling back on the beach,
0:26:08 > 0:26:11so we'll do a nice desert island theme.
0:26:11 > 0:26:13I'm liking your thought there, Adam.
0:26:13 > 0:26:16It's beginning to come together and cream together quite nicely.
0:26:16 > 0:26:19There's our mix which is good to go.
0:26:21 > 0:26:25'This is a substantial cake, so put it in for about an hour and a half
0:26:25 > 0:26:28'at 160 degrees until golden brown.'
0:26:30 > 0:26:35Obviously, Adam's had the cake now for about, ooh, three hours.
0:26:35 > 0:26:37How have we got on?
0:26:37 > 0:26:40Well, I'm just taking my time, making sure it's up to scratch!
0:26:40 > 0:26:42- It's very neat.- Thank you.
0:26:42 > 0:26:45So what's this going to be? What's the base of the cake?
0:26:45 > 0:26:51We're going to cover it in the blue colour and put a little disc of sand in the middle.
0:26:51 > 0:26:54Not sand, but sand colour, which will act as the island.
0:26:54 > 0:26:56Then we'll do a little scene on the island.
0:26:56 > 0:27:00We'll have a palm tree and a little pina colada, probably.
0:27:00 > 0:27:04Hopefully a guy on it, chilling out, enjoying himself.
0:27:04 > 0:27:05No rush, then, mate! Hurry up!
0:27:05 > 0:27:07Leave it with me.
0:27:14 > 0:27:18'After a busy day in the kitchen, there's nothing better than sitting down with my guests
0:27:18 > 0:27:20'who've helped me create today's dishes.
0:27:22 > 0:27:25'First up, we have the beautiful rabbit pancetta pies
0:27:25 > 0:27:29'made using Karen and David's award-winning pancetta.
0:27:29 > 0:27:31That fennel really comes through, doesn't it?
0:27:31 > 0:27:35- I think the pastry adds to it. It's a proper pie when you put a pastry lid on.- Yes.
0:27:35 > 0:27:37'I can't wait to hear what Liz and Sue
0:27:37 > 0:27:39'make of my apple and Wensleydale pie.'
0:27:39 > 0:27:41The cheese is very subtle, isn't it?
0:27:41 > 0:27:45- It doesn't shout out that there's a lot of cheese in it at all. - But it's there.
0:27:45 > 0:27:48'And Adam has done something "rum-arkable"
0:27:48 > 0:27:50'with my pineapple and coconut cake.'
0:27:50 > 0:27:53What did you do with that cake? It looks stunning.
0:27:53 > 0:27:55I've gone for the theme of the pina colada.
0:27:55 > 0:27:57Even made a little one here,
0:27:57 > 0:27:59so you're just chilling out on the beach.
0:27:59 > 0:28:05'Living the dream on a beach made of cake. My very own "dessert" island.'
0:28:05 > 0:28:07Notice how I'm avoiding carving you here!
0:28:07 > 0:28:09You might want to keep it!
0:28:10 > 0:28:13- Cheers!- That's lovely. - Tropical summer.
0:28:14 > 0:28:17We've made some great recipes today with those flavour combinations
0:28:17 > 0:28:20that for me really work.
0:28:20 > 0:28:23I hope it's inspired you to do the same in your kitchen.
0:28:23 > 0:28:25- Cheers, guys!- Cheers!- Cheers!
0:28:25 > 0:28:27To good food. Cheers.