0:00:02 > 0:00:05Pies and puddings really sum up the strengths of our culinary culture.
0:00:05 > 0:00:08It's great food that's easy to make and delicious to eat, and I love it.
0:00:20 > 0:00:23Today, I'm all about hearty winter fare.
0:00:23 > 0:00:26Rich meat pies to warm the cockles of your heart,
0:00:26 > 0:00:28and to cool it all off,
0:00:28 > 0:00:31the creamiest milk pudding I've ever created.
0:00:31 > 0:00:34One potato, two potato, three potato, four -
0:00:34 > 0:00:37there's spuds galore as I head out on a quest
0:00:37 > 0:00:42to find the perfect potatoes for my meat and two potato pie.
0:00:42 > 0:00:44Proper Northern pie, this one.
0:00:47 > 0:00:50I'll be putting my twist on a classic panna cotta,
0:00:50 > 0:00:54using plump blueberries and farm-fresh buttermilk.
0:00:54 > 0:00:56Don't they look great? Look at the colour of them!
0:00:56 > 0:00:59And it's a Lancastrian lovefest in the kitchen as fellow
0:00:59 > 0:01:04Northerner Nigel Haworth joins me for a dose of gastronomic nostalgia.
0:01:04 > 0:01:06So, mutton, it's an elderly sheep.
0:01:06 > 0:01:08You're talking about something with a bit of age,
0:01:08 > 0:01:10I think we've aged well. You know what I mean, Nigel?
0:01:14 > 0:01:16And I seek inspiration from my roots
0:01:16 > 0:01:20as I recreate the classic Liverpool dish - scouse -
0:01:20 > 0:01:22but with a Hollywood twist.
0:01:22 > 0:01:24It's a sort of posh-ish scouse.
0:01:24 > 0:01:26Which, I suppose, is a bit like me.
0:01:26 > 0:01:28And if you want to make any of today's dishes,
0:01:28 > 0:01:31go to the BBC website for the full recipes.
0:01:37 > 0:01:41I've been making meat and potato pies for donkeys' years,
0:01:41 > 0:01:45but my recipe is slightly unusual because I use two types of potato.
0:01:45 > 0:01:50But, with so many varieties out there, do we really know our spuds?
0:01:53 > 0:01:57So, my meat and two potato pie. The big choice is, what potatoes?
0:01:57 > 0:02:01I need two different varieties that are going to do different jobs
0:02:01 > 0:02:04when cooked, and I wondered how many varieties
0:02:04 > 0:02:07my fellow fair-goers actually know.
0:02:07 > 0:02:09Can you name any potatoes?
0:02:09 > 0:02:14Desiree, King Edward... Jersey Royal.
0:02:14 > 0:02:17- Maris Piper... - Do you like potatoes?
0:02:17 > 0:02:21- Potaters? Dunno know about that. - Not "potaters". Potatoes.
0:02:21 > 0:02:24- King Edward.- Jersey Royals. - Desiree.
0:02:24 > 0:02:25- Charlotte.- Yeah, Charlotte.
0:02:25 > 0:02:28- Ooh, new potatoes.- No.
0:02:28 > 0:02:30- Apache.- Charlotte.
0:02:30 > 0:02:32- What? - Raw.- Raw.
0:02:32 > 0:02:34- Sweet potato, does that count?- No.
0:02:34 > 0:02:38- King Edwards.- Desiree. - Desiree.- Yup.- Desiree.
0:02:38 > 0:02:40Any time you want, just chip in.
0:02:40 > 0:02:42- What's your favourite one? - A decent-sized one.
0:02:42 > 0:02:45A baked potato.
0:02:45 > 0:02:48So, the overwhelming three are Jersey, Desiree,
0:02:48 > 0:02:50King Edward and that's it.
0:02:50 > 0:02:53Very, very strange, considering how many different types are out there
0:02:53 > 0:02:55at the moment, they're the leading three.
0:02:55 > 0:02:58Well, in Bucks, anyway.
0:02:58 > 0:03:01I need two types of potato to work in my meat pie,
0:03:01 > 0:03:03but how do I decide which two?
0:03:03 > 0:03:05I need some professional help,
0:03:05 > 0:03:08and Dr Mike Storey, one of the country's top spud experts,
0:03:08 > 0:03:10is just the man for the job.
0:03:11 > 0:03:14Can you tell me the difference between a Desiree and a King Edward?
0:03:14 > 0:03:16What-what would each bring to the table?
0:03:16 > 0:03:20King Edwards, they're particularly suitable for Sunday roasts.
0:03:20 > 0:03:24Desiree, red skin variety, makes a lovely, creamy mash.
0:03:24 > 0:03:27And what about a good all-rounder?
0:03:27 > 0:03:31Maris Piper, that's probably the most widely grown variety
0:03:31 > 0:03:33and the one that you'll find in most supermarkets.
0:03:33 > 0:03:35That's a good all-round potato.
0:03:35 > 0:03:38- So, what have we got here then? - That's the King Edward.
0:03:38 > 0:03:41When you break that down, it breaks apart very easily.
0:03:41 > 0:03:42So that's the fluffy variety.
0:03:42 > 0:03:46- That's the fluffy varieties that we're talking about.- OK.
0:03:46 > 0:03:50For my recipe, I need a potato with a similar powdery consistency
0:03:50 > 0:03:53and another that will hold its shape and texture.
0:03:53 > 0:03:57- What else have we got in here then? - Charlottes.- OK.
0:03:57 > 0:03:59You can see that has stayed much firmer
0:03:59 > 0:04:01and we'll put that side-by-side.
0:04:01 > 0:04:03You can see it's a very firm texture.
0:04:03 > 0:04:06That will have a very, very firm bite.
0:04:06 > 0:04:08Considering they've both been in there the same time,
0:04:08 > 0:04:11that one is beautiful and soft and that one is rock hard.
0:04:11 > 0:04:13This final one is Maris Piper -
0:04:13 > 0:04:16that's much more like the King Edward in that case.
0:04:16 > 0:04:19That's probably the most popular variety with the chip shops.
0:04:19 > 0:04:21So, if it's fluffy mash you're after
0:04:21 > 0:04:23then the Desiree is the spud for you.
0:04:23 > 0:04:26But if you need a potato that can stand the heat without
0:04:26 > 0:04:29falling apart, go for a sturdy Charlotte.
0:04:29 > 0:04:32And if you're making roasties, you can't beat a King Edward.
0:04:32 > 0:04:36Still confused? Then the Maris Piper is the best all-rounder for you.
0:04:36 > 0:04:37- Thanks.- OK.
0:04:44 > 0:04:47So, I'm all set to bake my next recipe,
0:04:47 > 0:04:52a steak pie featuring not one but two types of potato.
0:04:52 > 0:04:53Now I'm making a meat and potato pie
0:04:53 > 0:04:56and I've got the two types of spuds here that we chose.
0:04:56 > 0:04:58- Do you know your spuds?- I hope so.
0:04:58 > 0:05:00- Crack on peeling that. - Great, thanks.
0:05:00 > 0:05:03Right. What I'm going to do is break down some of these spuds.
0:05:03 > 0:05:06I've got the two types of spuds here, so if you can peel that lot.
0:05:06 > 0:05:08He doesn't have to, I've got them all here!
0:05:08 > 0:05:11I'm actually using chuck steak.
0:05:11 > 0:05:14'Chuck steak, or braising steak, is packed with flavour
0:05:14 > 0:05:17'and really benefits from being cooked slowly.'
0:05:19 > 0:05:22'Next, I roughly chop an onion
0:05:22 > 0:05:24'and throw it in with the raw chuck steak.
0:05:24 > 0:05:28'Then, pour in enough water to cover the meat and bring to the boil.'
0:05:28 > 0:05:31If you find later, when you're cooking it off,
0:05:31 > 0:05:33you've too much liquid, you can leave it to one side
0:05:33 > 0:05:34and use that as a gravy, anyway.
0:05:34 > 0:05:37I'm just going to put a little bit of seasoning in there.
0:05:38 > 0:05:42'Cover the pan and simmer gently for about an hour and a half
0:05:42 > 0:05:45'until the sauce thickens and the meat is tender.'
0:05:45 > 0:05:48All the meat is tender. The smell is fantastic.
0:05:48 > 0:05:51Again, it hasn't been browned, but look at the colour of the meat,
0:05:51 > 0:05:54it's just breaking apart at the moment.
0:05:54 > 0:05:57Finally, add both types of the potatoes to the meat,
0:05:57 > 0:06:01season and cook for a further 35 minutes.
0:06:01 > 0:06:03The Desiree potatoes will break down to thicken the sauce
0:06:03 > 0:06:06whilst the Charlotte potatoes keep their bite.
0:06:07 > 0:06:08Look at this.
0:06:08 > 0:06:11This is the mixture that has been thickened slightly
0:06:11 > 0:06:13with the potatoes.
0:06:13 > 0:06:16Good, lumpy, proper Northern pie, this one.
0:06:16 > 0:06:18OK, you've got your filling.
0:06:18 > 0:06:21Now I need to choose a lid.
0:06:21 > 0:06:24I've decided to go down a very traditional route.
0:06:24 > 0:06:28I've got my plain flour here and I'm using suet.
0:06:28 > 0:06:31'Suet is usually raw beef or mutton fat
0:06:31 > 0:06:35'and it's perfect in this recipe because it adds to the flavour
0:06:35 > 0:06:38'and helps give the pastry a better texture.'
0:06:38 > 0:06:40You rub this together.
0:06:40 > 0:06:42Try and break down that suet a little bit
0:06:42 > 0:06:44and then the liquid goes in.
0:06:44 > 0:06:46When the liquid goes in, then you work it slightly.
0:06:46 > 0:06:49I still want those pieces of suet in there.
0:06:49 > 0:06:51It will break down, but it really adds to this dish.
0:06:51 > 0:06:55So the suet that you're using, is it vegetable or animal suet?
0:06:55 > 0:06:57It is animal. You can use vegetable if you want to.
0:06:57 > 0:06:59- Animal's got more body to it.- OK.
0:06:59 > 0:07:01If you want to, you can use butter in there.
0:07:01 > 0:07:05The whole idea is it's quite a robust pastry.
0:07:05 > 0:07:08'I'm adding just enough cold water to bring the mixture together
0:07:08 > 0:07:11'into a soft and slightly sticky dough.'
0:07:11 > 0:07:13That is a lot of hard work,
0:07:13 > 0:07:15- could you do it in a mixer to make it easy?- It's not hard work!
0:07:15 > 0:07:18- Oh!- Show us your bicep.
0:07:18 > 0:07:20You've been picking potatoes, haven't you?
0:07:20 > 0:07:23You pick potatoes and I do the pastry.
0:07:23 > 0:07:26The thing is, I would actually use a dough hook if you're doing that
0:07:26 > 0:07:30in a mixer but, if you want to get rid of those bingo wings,
0:07:30 > 0:07:33this is the way to do it. OK? Are you listening, Mum?
0:07:33 > 0:07:35- Mum's going to kill me now, Mike.- Yeah.
0:07:36 > 0:07:40'Work the pastry dough until it comes together and becomes smooth.
0:07:40 > 0:07:43'Add a little extra plain flour if it starts to stick.'
0:07:43 > 0:07:45I'm happy with that.
0:07:45 > 0:07:48The next stage for me is to put the meat into the tin.
0:07:48 > 0:07:51So, I get the meat.
0:07:51 > 0:07:53Look at the lumps of the meat and the potatoes.
0:07:53 > 0:07:56You can see, as this is going in,
0:07:56 > 0:07:59the Desiree potato has done the job as a thickener.
0:07:59 > 0:08:02The Charlottes are staying quite plump, quite firm.
0:08:02 > 0:08:06The whole thing together is going to work as a dish.
0:08:06 > 0:08:08It's simple but highly effective,
0:08:08 > 0:08:11which is what a pie is all about.
0:08:11 > 0:08:13Pop your dish back down there.
0:08:13 > 0:08:16Just make sure the juices are all the way covered.
0:08:16 > 0:08:19With your pastry, I'm just going to take a little bit of this off.
0:08:20 > 0:08:23This is going to form the rim around the outside.
0:08:23 > 0:08:24Make a bit of space.
0:08:24 > 0:08:27Flatten it down with your fingers.
0:08:28 > 0:08:31Then roll it. Start in the middle, full length of your hand.
0:08:33 > 0:08:35Nice and gently.
0:08:36 > 0:08:40Tack it down onto the top of the plate
0:08:40 > 0:08:45and just simply push it down onto the rim of the dish.
0:08:47 > 0:08:48'To finish the pie,
0:08:48 > 0:08:51'roll out the rest of the pastry to around 7 to 8mm
0:08:51 > 0:08:54'and lay it over the top of the dish,
0:08:54 > 0:08:56'pressing it down onto the pastry rim.'
0:08:56 > 0:08:59Get a little blade. Lift it up.
0:08:59 > 0:09:02just neatly trim around the outside.
0:09:02 > 0:09:05I love this job. I used to do it with apple pies when I was a kid.
0:09:05 > 0:09:0850 apple pies every hour, I used be quite proud of myself.
0:09:09 > 0:09:11Just run round the outside.
0:09:15 > 0:09:17All I'm going to do now is crimp it.
0:09:17 > 0:09:21The way you do that is two fingers, the forefinger,
0:09:21 > 0:09:23just push down and lift up.
0:09:23 > 0:09:25I learnt this from my mum, she used to crimp the side
0:09:25 > 0:09:27of her pies like this. I think it looks attractive.
0:09:27 > 0:09:31'Finally, put a hole in the top to allow steam to escape
0:09:31 > 0:09:36'and keep the pastry crisp, and bake for around 35 minutes at 200 Celsius
0:09:36 > 0:09:39'until golden brown.'
0:09:39 > 0:09:42And you can see straightaway what the suet's done.
0:09:42 > 0:09:46It has given it that depth, that texture, that colour.
0:09:46 > 0:09:49The whole thing together, that crispy top
0:09:49 > 0:09:52with the extra bit of pastry on the inside, there's your dunking bit.
0:09:52 > 0:09:55Beautiful potatoes, thanks very much, Mike.
0:09:55 > 0:09:58With that meat that's been cooked for an hour and a half,
0:09:58 > 0:10:01it's really tender and then it's gone into an oven.
0:10:01 > 0:10:06That, for me, is the best meat and potato pie you'll ever have.
0:10:21 > 0:10:24I'm proud of my culinary roots, and pies and puds
0:10:24 > 0:10:27is the perfect way for me to celebrate them.
0:10:27 > 0:10:30I'm delighted to be joined in the kitchen today by Nigel Haworth,
0:10:30 > 0:10:34a fellow Northern lad who dishes up proper Lancashire recipes.
0:10:34 > 0:10:37- Hiya, Paul.- Hello, Nigel. - How are you?- Nice to see you.
0:10:37 > 0:10:40Now, what are you going to be cooking for us?
0:10:40 > 0:10:42I believe you are going to be cooking up something from your past?
0:10:42 > 0:10:45Yeah. I mean, my mum was a big fan of suet pudding.
0:10:45 > 0:10:49We've got a Herdwick mutton pudding with black peas,
0:10:49 > 0:10:50otherwise known as Carling peas.
0:10:50 > 0:10:53- Do you want to crack on?- Yeah.- I'll help you. You step into our kitchen.
0:10:53 > 0:10:56- You're doing all the hard work! - You tell me.
0:10:56 > 0:10:58Tell me what to do, mate. Come on.
0:10:58 > 0:11:01Right, we're going to, first of all, make the suet.
0:11:01 > 0:11:03We have got self-raising flour, we've got suet,
0:11:03 > 0:11:06a little bit of water and a little pinch of salt in there.
0:11:06 > 0:11:09- If you want to pop that and mix that together.- I've got the flour, suet...
0:11:09 > 0:11:12- Mutton is an elderly sheep.- Yeah.
0:11:12 > 0:11:14A minimum you'd say of two-year-old.
0:11:14 > 0:11:17Here we have got some shoulder and neck of mutton.
0:11:17 > 0:11:19We have got the kidneys and we have got some mutton bacon.
0:11:19 > 0:11:23That's basically the belly of the mutton, just cured,
0:11:23 > 0:11:26- salt, sugar, a little bit of mace and pepper.- Yeah.
0:11:26 > 0:11:29That gives it a little bit of oomph.
0:11:29 > 0:11:33You're talking about something with a bit of age, we've aged well. You know what I mean?
0:11:33 > 0:11:34Now we've hit our 30s.
0:11:34 > 0:11:37I wasn't going to say but, yeah, you're probably right.
0:11:39 > 0:11:41'Nigel combines the diced mutton,
0:11:41 > 0:11:43'the mutton bacon and sliced kidneys in a bowl
0:11:43 > 0:11:45'and then adds the black peas.'
0:11:46 > 0:11:50So what is it about Northern pies and puds, I think, is special?
0:11:50 > 0:11:53Do you know what? When you get on the train from Preston.
0:11:53 > 0:11:57- Yeah.- And you get off the train at Euston?- Yeah.
0:11:57 > 0:12:00You realise it's a lot warmer down South.
0:12:00 > 0:12:03You need hearty food up there in the winter times.
0:12:03 > 0:12:07This dish is a real moreish, heart-warming dish.
0:12:08 > 0:12:12'Nigel finishes off the filling by pouring a little water
0:12:12 > 0:12:15'over the mutton mixture, which will later become the gravy.'
0:12:15 > 0:12:16I love gravy.
0:12:16 > 0:12:18'Everything goes into the pudding basin
0:12:18 > 0:12:20'that I have lined with suet pastry.'
0:12:20 > 0:12:23I just need to moisten that with a little bit of water
0:12:23 > 0:12:25and then roll out the pastry for the top. OK?
0:12:25 > 0:12:29It's the same thing, not just hearty meat puddings,
0:12:29 > 0:12:32but there is also the sweet side of things, as well.
0:12:32 > 0:12:34You've got the steamed puddings, the toffee, sticky toffee
0:12:34 > 0:12:38and all that stuff. I mean, they're just fantastic, the flavours.
0:12:38 > 0:12:40Hearty, and they fill you up.
0:12:40 > 0:12:44It is carbed to death, whether you are using a suet or a heavy dough.
0:12:44 > 0:12:48You don't need to have a huge portion of that, because it's rich...
0:12:48 > 0:12:50Speak for yourself, Nigel!
0:12:50 > 0:12:55It's filling. I got five portions out of that the other day.
0:12:55 > 0:12:58- Five?- You know, we are a bit tight in our house, but five portions.
0:12:58 > 0:13:02- Do you want me to trim that? - Yeah, please. If you would.
0:13:02 > 0:13:06- You're done this before, haven't you? - Er, once or twice.
0:13:06 > 0:13:11'Nigel steams his mutton pudding in a pan on a hob for four hours.'
0:13:11 > 0:13:13- Look at that!- There you go.
0:13:13 > 0:13:16You can see it's taken a little bit of the colour of the meat as well.
0:13:16 > 0:13:21- Those juices have sort of infused in there.- Yeah.
0:13:23 > 0:13:25That's the hardest bit.
0:13:26 > 0:13:28Right, I'm going to leave that a minute and check my sauce.
0:13:28 > 0:13:31So, black peas, what are they all about, then?
0:13:31 > 0:13:35Carling peas, pigeon peas, black peas or parched peas,
0:13:35 > 0:13:39they are what they used to feed the pigeons on in the old days,
0:13:39 > 0:13:43but became a staple part of the diet, you know, in the North of England.
0:13:43 > 0:13:48So, it links in nicely. It does go awfully well with mutton.
0:13:48 > 0:13:52If you're going to do a mutton stew, use Carling peas and also,
0:13:52 > 0:13:56of course, because it's a pulse vegetable, it thickens as it cooks.
0:13:56 > 0:13:59- So it'll break down and add to it? - Absolutely.
0:13:59 > 0:14:04I'm just going to pop that onto our gas there. Pop the capers in.
0:14:04 > 0:14:06- You can wrestle that off if you want. - Oh, right.
0:14:06 > 0:14:10It's a very sexy feeling when it comes off, I'll tell you.
0:14:10 > 0:14:13- Oh!- Oh, eh-up!
0:14:14 > 0:14:18Oh, dear! It's broken, but look at that inside.
0:14:18 > 0:14:21- I'm going to patch that up. - A patched-up pud!
0:14:21 > 0:14:24- I can work me magic on this. - Let's finish it off now.
0:14:25 > 0:14:27We're going to pop over...
0:14:27 > 0:14:30- I love you, Nigel. I just want you to know that.- Thank you, Paul.
0:14:30 > 0:14:33- That's proper food. - I didn't know you cared!
0:14:34 > 0:14:36Pop that over there.
0:14:36 > 0:14:39There you go, Paul, you've got Herdwick mutton pudding
0:14:39 > 0:14:41with black peas and capers.
0:14:41 > 0:14:45That looks absolutely stunning.
0:14:46 > 0:14:50'Nigel's hearty mutton pudding is the perfect winter warmer.
0:14:50 > 0:14:53'It's a real taste of the North and I love it!'
0:15:05 > 0:15:08'My next recipe uses a really common ingredient
0:15:08 > 0:15:10'that I think has been overlooked.'
0:15:17 > 0:15:19Milk.
0:15:19 > 0:15:21Full of goodness and part of a healthy, balanced diet.
0:15:21 > 0:15:24At least, that's what my mum always said.
0:15:24 > 0:15:27I've been in search of the cream of the crop.
0:15:27 > 0:15:31'Ivy House Farm in Somerset has been producing the cream
0:15:31 > 0:15:34'of British dairy produce for the last three decades.
0:15:34 > 0:15:37'It's run by husband and wife duo, Geoff and Kim Bowles,
0:15:37 > 0:15:40'with a little help from their children.'
0:15:40 > 0:15:42'They have a herd of 160 organic Jersey cows,
0:15:42 > 0:15:45'a breed renowned for their lush, rich milk,
0:15:45 > 0:15:48'and can count upmarket retailers like Selfridges,
0:15:48 > 0:15:51'Fortnum & Mason and Harrods amongst their fans.'
0:15:51 > 0:15:53I think our Jersey milk and cream always has been
0:15:53 > 0:15:56the champagne of creams.
0:15:56 > 0:15:59It's always been superb quality to taste. It's thick, it's rich
0:15:59 > 0:16:01and it's wholesome,
0:16:01 > 0:16:04and I'm immensely proud of what we produce here.
0:16:04 > 0:16:07'Farmer Geoff has a special relationship with his Jersey cows.'
0:16:07 > 0:16:11She was giving the highest butterfat in the herd.
0:16:11 > 0:16:15That made her cow of the week, a few weeks ago.
0:16:16 > 0:16:18'A typical day here starts at 5am
0:16:18 > 0:16:21'when the cows are led to the parlour to be milked.'
0:16:21 > 0:16:23We've got to separate the cream while it's warm,
0:16:23 > 0:16:27so we always milk this time of day. We do only milk once a day.
0:16:27 > 0:16:31The milk is then coming down these pipes through the milk meter
0:16:31 > 0:16:34so we know how much milk the cow has been giving.
0:16:34 > 0:16:38The fat is then separated from the milk so the dairy can meet
0:16:38 > 0:16:42every demand, from semi-skimmed milk all the way to clotted cream.
0:16:44 > 0:16:47But the product I want is buttermilk,
0:16:47 > 0:16:51the residual liquid produced once cream has been churned into butter.
0:16:51 > 0:16:55Often discarded, buttermilk is now enjoying a welcome revival.
0:16:55 > 0:17:00This is supposed to have qualities in cooking and pastry making,
0:17:00 > 0:17:03and traditionally is good in scones and all that sort of thing.
0:17:03 > 0:17:06And a lot of the old recipes do say, use buttermilk.
0:17:08 > 0:17:11I've been using milk products for years,
0:17:11 > 0:17:14so let's hope Geoff and Kim's makes my panna cotta
0:17:14 > 0:17:15UDDERLY scrumptious!
0:17:15 > 0:17:17COW MOOS
0:17:20 > 0:17:23And Geoff and Kim have joined me in my kitchen. Hello.
0:17:23 > 0:17:27Those cows, fantastic animals. They look like a part of your family.
0:17:27 > 0:17:30- Well, they are. - Have you named all of them?
0:17:30 > 0:17:32All the characters have got names.
0:17:32 > 0:17:35They've all got numbers, so we know where everything traces from.
0:17:35 > 0:17:37Everything starts from the cows.
0:17:37 > 0:17:40If I was going to come back as a cow that's where I would want to live.
0:17:40 > 0:17:42OK, so we've got some of your creams here.
0:17:42 > 0:17:46What we've got here, actually, this is double cream, which
0:17:46 > 0:17:51we picked up from a local store, and this is YOUR double cream.
0:17:51 > 0:17:54- The colour comes from the cow. - It comes from the cow, yes.
0:17:54 > 0:17:56It's in the metabolism of the cow.
0:17:56 > 0:17:58I'm going to use this in my panna cotta.
0:17:58 > 0:18:03The one I'm going to make is basically a blueberry panna cotta.
0:18:03 > 0:18:06'I'm going to soak some gelatine leaves
0:18:06 > 0:18:10'whilst I put the cream into a pan with caster sugar and vanilla paste.
0:18:10 > 0:18:14'The intense flavour of the vanilla paste combined with the blueberries
0:18:14 > 0:18:16'is going to be absolutely fantastic.'
0:18:18 > 0:18:21Slowly melt down the cream with the sugar
0:18:21 > 0:18:25and vanilla paste on a gentle heat and stir until the sugar dissolves.
0:18:25 > 0:18:29- What do you eat with your cream? - Anything!- Anything.
0:18:29 > 0:18:34- Do you put full whipping cream on your cereal?- Absolutely, yeah.
0:18:34 > 0:18:38- It's because you can. - Because we can, that's true.
0:18:38 > 0:18:41Wait until the sugar has completely dissolved.
0:18:41 > 0:18:46Then add your softened gelatine, keep stirring until it's melted.
0:18:46 > 0:18:49It's pretty much all gone at the moment.
0:18:49 > 0:18:52So what I'm going to do is add your buttermilk.
0:18:52 > 0:18:56Next, add the buttermilk and stir thoroughly
0:18:58 > 0:19:01Then pour your vanilla mixture onto the blueberries and then pop them
0:19:01 > 0:19:04into the fridge to set, preferably overnight.
0:19:04 > 0:19:09This is what they look like when they've been set.
0:19:09 > 0:19:11Don't they look great? Look at the colour of them.
0:19:11 > 0:19:15I'll pop it on a plate, pop it underneath,
0:19:16 > 0:19:19little bit of a shake. There it is.
0:19:19 > 0:19:21There's the panna cotta. Beautiful.
0:19:21 > 0:19:25You can see the vanilla paste on top and you can see
0:19:25 > 0:19:29the blueberries in there and that beautiful, yellow Jersey milk.
0:19:29 > 0:19:30That looks stunning.
0:19:30 > 0:19:36Now, to go with this I decided to do a very quick blueberry compote.
0:19:36 > 0:19:40Add star anise to equal parts water and sugar.
0:19:40 > 0:19:43Melt it down and throw in a quarter of a punnet of blueberries.
0:19:43 > 0:19:47Then cook slowly until the fruit breaks down.
0:19:47 > 0:19:52So you serve the panna cotta with this beautiful blueberry compote.
0:19:52 > 0:19:56That together with the Jersey milk is something very special.
0:19:56 > 0:19:59Geoff and Kim, thank you very much for coming along,
0:19:59 > 0:20:02- and thank you for bringing this gorgeous cream and milk with you. - Thank you.
0:20:02 > 0:20:05Made with some of Devon's finest buttermilk,
0:20:05 > 0:20:08my blueberry panna cottas are full of creamy goodness
0:20:08 > 0:20:10and I can't wait to taste them
0:20:10 > 0:20:11with my guests later.
0:20:18 > 0:20:22- I love you, Nigel. I just wanted you to know that.- Thank you, Paul.
0:20:22 > 0:20:27Earlier, Nigel showed me how to make a classic Northern mutton putting.
0:20:27 > 0:20:30Now it's my turn to show Nigel a dish that my mum taught me
0:20:30 > 0:20:33when I was a kid, and it's scouse.
0:20:33 > 0:20:36The twist is, I'm turning the scouse into a pie.
0:20:43 > 0:20:46Nigel, what I've got in the pan at the moment is a browned...
0:20:46 > 0:20:49I've actually browned the neck of a lamb.
0:20:49 > 0:20:53Scouse traditionally has beef or lamb in it, right?
0:20:53 > 0:20:55I'm using lamb, which is basically on the bone.
0:20:55 > 0:20:58I think it's got a little bit more flavour and it's a cheaper
0:20:58 > 0:21:01cut of meat which, realistically, we would have had.
0:21:01 > 0:21:03All I've done here is brown off the lamb,
0:21:03 > 0:21:07- and if I take this out for now... - I've never eaten this, Paul.
0:21:07 > 0:21:09Haven't you? You've never have scouse?
0:21:09 > 0:21:12- You only live 30 miles up the road, mate.- I know.
0:21:12 > 0:21:16And leave that to rest. Now, all the juices in there...
0:21:16 > 0:21:20Nigel, if you could shop that onion, just roughly chop it,
0:21:20 > 0:21:22straight in there.
0:21:22 > 0:21:25Once that's softened, just chop up potato, the carrot...
0:21:25 > 0:21:29We're going to have the thyme, the bay leaf and then the stock back
0:21:29 > 0:21:33with the meat and cook that for about an hour and a half, two hours,
0:21:33 > 0:21:34until the meat - check it -
0:21:34 > 0:21:37the meat will just fall off the bone. It's delicious.
0:21:37 > 0:21:41For my scouse, I'm using Desiree potatoes,
0:21:41 > 0:21:44which will break down and thicken the gravy nicely.
0:21:44 > 0:21:46Now, as a pie, it needs a lid.
0:21:46 > 0:21:50I'm going to show you how to do a rough puff pastry.
0:21:50 > 0:21:54And to make that, you need flour. I've got plain flour here.
0:21:54 > 0:21:56- That's well chopped, Chef. - Thank you.
0:21:56 > 0:22:00While Nigel carries on with the pie filling, I'm going to
0:22:00 > 0:22:02concentrate on the pastry lid.
0:22:02 > 0:22:03Squeeze of lemon juice in there.
0:22:03 > 0:22:06Adding lemon juice to the dough helps to break it down,
0:22:06 > 0:22:10which in turn ensures a lovely, flaky pastry.
0:22:10 > 0:22:11Little bit of salt in there.
0:22:11 > 0:22:14And then I'm going to add some butter that's just been cubed.
0:22:14 > 0:22:18It's essential when making rough puff pastry that both your butter
0:22:18 > 0:22:20and water are really cold.
0:22:20 > 0:22:24I'm going to add the water to this mixture and just begin to form
0:22:24 > 0:22:27this pastry. Just mix it around with your hands.
0:22:27 > 0:22:29The butter will break up a bit
0:22:29 > 0:22:31but there will still be chunks in there.
0:22:31 > 0:22:33I can't believe you've never had scouse.
0:22:33 > 0:22:35Scouse, or lobscouse, originally, it was called,
0:22:35 > 0:22:39came from the Baltic, Latvia, and it was brought in from sailors.
0:22:39 > 0:22:41Sailors brought this dish in with them
0:22:41 > 0:22:45and then, Liverpool being the port it was, they just grabbed it.
0:22:45 > 0:22:48Liverpool is now really buzzing again, isn't it?
0:22:48 > 0:22:51It was, and it's taken a few years to get there, but now it is.
0:22:51 > 0:22:53It's one of those lively places that you go to.
0:22:53 > 0:22:57- The city centre is fantastic, isn't it?- Isn't it?- Absolutely.
0:22:57 > 0:22:59Have a look at this pastry now.
0:22:59 > 0:23:02You've got a rough pastry with lumps of butter running all the way
0:23:02 > 0:23:04through it. And that's perfect.
0:23:04 > 0:23:06Pop that onto the bench...
0:23:07 > 0:23:10- It's great having a chef working here.- Yeah!- Good lad.
0:23:10 > 0:23:12I'm expensive, you know.
0:23:12 > 0:23:15- THEY LAUGH - Send me the invoice, mate.
0:23:15 > 0:23:19- Pop these in, Paul? - Yes, please, mate. Thank you.
0:23:19 > 0:23:22I'm just going to roll it out again...
0:23:22 > 0:23:25one more time...
0:23:25 > 0:23:28So now you flatten out your pastry and this is another turn.
0:23:28 > 0:23:30You fold it over a third,
0:23:30 > 0:23:32the exposed third goes over the top of that.
0:23:32 > 0:23:35Because at the moment the butter is beginning to soften, I'll put that
0:23:35 > 0:23:38in the fridge for at least an hour.
0:23:38 > 0:23:41You need to fold it twice more and then your puff pastry will be ready.
0:23:41 > 0:23:43Minimum four. You can do five.
0:23:43 > 0:23:44Bring out one here...
0:23:46 > 0:23:49..that I have folded, and there it is.
0:23:49 > 0:23:53What you're looking for in a good puff pastry or rough puff is marble.
0:23:53 > 0:23:56- Do you agree, Nigel? - Yeah, absolutely.
0:23:56 > 0:24:00So I'll park that to one side, bring over this...
0:24:04 > 0:24:07..which is the pot of the scouse!
0:24:07 > 0:24:10That basically has been cooked for an hour and a half, two hours.
0:24:10 > 0:24:13The meat is falling off the bone,
0:24:13 > 0:24:16the potatoes are beginning to break down, the Desiree potatoes,
0:24:16 > 0:24:19to thicken up that sauce. The smell is fantastic.
0:24:19 > 0:24:21It's a bit cooler because I've got to put the lid on.
0:24:21 > 0:24:22If I put it on when it's too hot
0:24:22 > 0:24:24the puff pastry will collapse and fall in.
0:24:24 > 0:24:28I'll park that down there. I've got my pastry.
0:24:28 > 0:24:31The next thing I'm going to do is put the lid on the top.
0:24:33 > 0:24:35When rolling out your rough puff pastry,
0:24:35 > 0:24:37always start from the middle and work outwards.
0:24:37 > 0:24:40- It's a great pastry, isn't it? - It is a great pastry.
0:24:40 > 0:24:41So the lid is here.
0:24:41 > 0:24:43Cover as much as you can...
0:24:44 > 0:24:47Take it down the sides...
0:24:47 > 0:24:50I'm going to try and cut it round here using a knife.
0:24:50 > 0:24:53Take it a little bit further down the side of the pan.
0:24:53 > 0:24:56- That'll allow you to crimp the edge, Paul?- Yeah.
0:24:56 > 0:24:59I'm just going to basically give a little bit extra round the side
0:24:59 > 0:25:01and bond it to the pot itself.
0:25:01 > 0:25:04Obviously, my mum would just serve it out of the pot with a big
0:25:04 > 0:25:06chunky bread and that's it.
0:25:06 > 0:25:10But the addition of this buttery pastry,
0:25:10 > 0:25:13I think, adds something to this.
0:25:13 > 0:25:16- In essence, Paul, it changes it from a stew to a pie, doesn't it?- It does.
0:25:16 > 0:25:17Exactly.
0:25:17 > 0:25:21Before baking my scouse pie, I brush the top with a beaten egg
0:25:21 > 0:25:23so it browns up nicely.
0:25:23 > 0:25:27So it's like a... a sort of posh-ish scouse.
0:25:27 > 0:25:29Which I suppose is a bit like me. So what's happened is...
0:25:29 > 0:25:30THEY LAUGH
0:25:30 > 0:25:33I live down in Kent now, you see?
0:25:33 > 0:25:34So what I've done is,
0:25:34 > 0:25:39I decided to put puff pastry on a very traditional bowl of stew.
0:25:39 > 0:25:43Pop your scouse pie in the oven for half an hour on 200 degrees
0:25:43 > 0:25:45until the pastry is golden brown.
0:25:45 > 0:25:48- Here's one we did earlier.- Oh, yes.
0:25:48 > 0:25:51Look at that.
0:25:51 > 0:25:56You have a beautiful, golden pastry all over the top.
0:25:56 > 0:25:58It's got that flake, it's got that butteriness
0:25:58 > 0:26:03and inside is my mum's and my favourite,
0:26:03 > 0:26:05scouse pie.
0:26:05 > 0:26:08I can't wait to try that.
0:26:08 > 0:26:11'Filled with meaty flavour and crammed with flaky pastry,
0:26:11 > 0:26:16'this scouse pie is a hearty treat and a Hollywood family favourite.'
0:26:28 > 0:26:32It's time for my guests to taste the dishes we made today.
0:26:34 > 0:26:36This all looks delicious
0:26:36 > 0:26:38and I'm going to gorge myself something rotten.
0:26:38 > 0:26:40Tuck in, guys.
0:26:40 > 0:26:42Why have one pie when you can have three?
0:26:42 > 0:26:44Wait!
0:26:44 > 0:26:49This tasty pie trilogy is a winning combination of succulent meat,
0:26:49 > 0:26:52rich gravy and three types of pastry.
0:26:52 > 0:26:54Thank you.
0:26:54 > 0:26:56Thank you.
0:26:56 > 0:27:01- What gravy is that?- That's the black pea one to go with the mutton dish.
0:27:05 > 0:27:08- What do you think of this scouse, Nigel?- It's a no-brainer, really.
0:27:08 > 0:27:11Have you tried that mutton dish with the black peas on it?
0:27:11 > 0:27:14The scouse as well, I must admit, it takes me back.
0:27:14 > 0:27:17So can you actually go to Liverpool and gets scouse?
0:27:17 > 0:27:19You'd probably find it in a couple of pubs,
0:27:19 > 0:27:21but I hear it's going on in Nigel Howarth's restaurant.
0:27:21 > 0:27:23LAUGHTER
0:27:26 > 0:27:29And there's no better way to round off a hearty meal
0:27:29 > 0:27:32than a light, creamy panna cotta,
0:27:32 > 0:27:36and the luxurious Jersey buttermilk takes it to another level.
0:27:36 > 0:27:38What colour is your panna cotta, Nigel?
0:27:38 > 0:27:40It is a bit whiter than this, I've got to say.
0:27:40 > 0:27:41That's really nice, isn't it?
0:27:41 > 0:27:43It's long on the palate, isn't it?
0:27:43 > 0:27:45It made a cow very happy.
0:27:45 > 0:27:47Do you think it's done your cows justice?
0:27:47 > 0:27:49I think it has, it's beautiful.
0:27:55 > 0:27:59There's nothing better than delicious food that's simple to make
0:27:59 > 0:28:00and great to eat.
0:28:00 > 0:28:02I hope you can join me next time
0:28:02 > 0:28:05when I'll have more pies and puds on the menu. See you then.