0:00:02 > 0:00:04Today, I've got a true taste of Britain.
0:00:04 > 0:00:07I'll be dipping into the sea and taking to the countryside.
0:00:07 > 0:00:10And if you love meringues, and let's face it, who doesn't,
0:00:10 > 0:00:13I'm going to be making you very happy indeed.
0:00:26 > 0:00:28Hello, and welcome to Pies & Puds.
0:00:28 > 0:00:32Sweet or savoury, I've got something for everyone on the show today.
0:00:34 > 0:00:36'Coming up, I'm all at sea off the Scottish coast
0:00:36 > 0:00:39'trying to do justice to the bounteous ocean
0:00:39 > 0:00:42'that surrounds our British Isles...'
0:00:42 > 0:00:43I loved that!
0:00:43 > 0:00:46'..with the most luxurious fish pie I can muster,
0:00:46 > 0:00:51'topped off with a decadent and delicious saffron and crab mash.
0:00:51 > 0:00:54'I meet a couple who have made it their lives' work
0:00:54 > 0:00:55'to bottle the flavours of summer,
0:00:55 > 0:00:58'which I use to add another dimension
0:00:58 > 0:01:00'to my individual fruit pies.'
0:01:02 > 0:01:03That's beautiful!
0:01:03 > 0:01:06'And if you think meringues are kind of retro, think again.'
0:01:06 > 0:01:08- That's gin and tonic?- Yeah.
0:01:08 > 0:01:12'I meet two ladies bringing the humble meringue back with a bang.
0:01:12 > 0:01:15'And they'll be helping me with the crowning glory for my dessert,
0:01:15 > 0:01:17'the Queen Of Puddings.
0:01:17 > 0:01:22'And all my guests get stuck in to delicious dishes on today's menu.'
0:01:22 > 0:01:25- Deliciously creamy!- It's great.
0:01:25 > 0:01:27And if you want to try my recipes for yourself,
0:01:27 > 0:01:30you'll find the details on the BBC website.
0:01:37 > 0:01:40My first recipe is a fish pie like no other.
0:01:40 > 0:01:43This isn't your average Friday night
0:01:43 > 0:01:45white fish, white sauce and mash affair. Oh, no.
0:01:45 > 0:01:49I'm taking the humble fish pie and dropkicking it into heaven.
0:01:57 > 0:02:00I'm here today on the east coast of Scotland
0:02:00 > 0:02:03in the beautiful fishing village of Pittenweem,
0:02:03 > 0:02:06where they keep that great tradition of fishing still alive.
0:02:06 > 0:02:08I'm going out with a fisherman this morning
0:02:08 > 0:02:13and I hope I catch a little bit more than white fish.
0:02:19 > 0:02:23Mike Bruce has been fishing off this coast for nearly 20 years.
0:02:23 > 0:02:26What he doesn't know about local fishing isn't worth knowing.
0:02:26 > 0:02:30Mike has invited me out on his boat to catch something extra special
0:02:30 > 0:02:33for my lavish fish pie - langoustines.
0:02:33 > 0:02:36Has it always been langoustine that's been your speciality?
0:02:36 > 0:02:39- Is that what you concentrate on? - Yeah. When we first got the boat...
0:02:39 > 0:02:42The boat's capable of catching fish and that as well,
0:02:42 > 0:02:45but...just the changes in legislation and whatever,
0:02:45 > 0:02:50- it's, um...limited what we're allowed to catch.- Yeah.
0:02:50 > 0:02:52So it really is just langoustine.
0:02:52 > 0:02:55- How do you like your langoustine? - I love prawn cocktail,
0:02:55 > 0:02:57so I'd make a cocktail sauce to go over them.
0:02:57 > 0:03:00But the best thing is just to boil the kettle,
0:03:00 > 0:03:02get the kettle straight over them and eat them straightaway.
0:03:02 > 0:03:05Especially if they're fresh out of the sea.
0:03:05 > 0:03:06Known as prawns by the locals,
0:03:06 > 0:03:10the langoustine is actually a small orange lobster
0:03:10 > 0:03:13caught in parts of the Atlantic Ocean.
0:03:13 > 0:03:16It's renowned for its succulent meat and delicate flavour.
0:03:16 > 0:03:18And it's most commonly found deep-fried in breadcrumbs
0:03:18 > 0:03:21as the classic pub dish scampi.
0:03:23 > 0:03:27- How deep is this at the moment? - We're about 25 fathom.
0:03:27 > 0:03:30- What's that in real money? - 50 metres.
0:03:32 > 0:03:34- So these are just the weights to hold it down?- Yeah.
0:03:34 > 0:03:37Just a set of what we call rubber legs around the bottom of the net.
0:03:37 > 0:03:40Because there are small discs on it,
0:03:40 > 0:03:44it keeps the net just up off the bottom that little bit.
0:03:44 > 0:03:46It allows you to work firmer ground.
0:03:46 > 0:03:49- So, do you then leave this and come back for it?- Yeah.
0:03:49 > 0:03:52We'll settle for half an hour for today,
0:03:52 > 0:03:55but normally we tow for up to four hours.
0:03:59 > 0:04:01'Half an hour later, it's time to check the net.
0:04:01 > 0:04:03'And it looks like we've come up trumps
0:04:03 > 0:04:06'with the langoustines I need for my recipe.'
0:04:07 > 0:04:12One thing I find absolutely crazy though is...in the UK,
0:04:12 > 0:04:14we seem to be importing Norwegian prawns.
0:04:14 > 0:04:18And the langoustines that are here, the prawns that are here,
0:04:18 > 0:04:20are actually going back the other way.
0:04:20 > 0:04:22Yeah. We've got a fantastic product on your doorstep.
0:04:22 > 0:04:25- I know, I can see it. - And it's a shame that it's...
0:04:25 > 0:04:29The prawns are landed fresh daily here every day
0:04:29 > 0:04:31and it has been that way for quite some time.
0:04:31 > 0:04:33- It's a shame that it goes out of the country.- Absolutely.
0:04:33 > 0:04:37So what do you reckon about using langoustine in the pie? Good choice?
0:04:37 > 0:04:40Definitely. As a prawn fisherman, you can't get a better product.
0:04:40 > 0:04:44Healthier, tasty, non-fattening. Perfect.
0:04:47 > 0:04:50Thanks very much, Mike. I'll see you soon, buddy.
0:04:50 > 0:04:51No problem.
0:04:53 > 0:04:55I loved that.
0:04:55 > 0:04:58'I've already got one luxury ingredient for my fish pie,
0:04:58 > 0:05:00'but I need more.
0:05:01 > 0:05:05'Most of the local catches are sold in the fish market.
0:05:05 > 0:05:08'So I drop by to discover what other tasty maritime treats
0:05:08 > 0:05:12'might go into my Rolls-Royce of fish pies.'
0:05:13 > 0:05:16What I'm looking for is flavours to go inside my pie.
0:05:16 > 0:05:18And I'm looking for a bit of luxury. What do you recommend?
0:05:18 > 0:05:21- Here's some crabs. - Oh, you've got crabs.
0:05:22 > 0:05:25Crab could be useful. Maybe a little bit of mash.
0:05:26 > 0:05:30Talking about your pie, I was just thinking...
0:05:30 > 0:05:36- what about monkfish? That goes well with prawns.- Perfect.
0:05:36 > 0:05:39- That's the fella!- There you go.
0:05:39 > 0:05:41Now, that's very good with prawns.
0:05:41 > 0:05:43In fact, at one time, the monkfish,
0:05:43 > 0:05:46the tail of the monk,
0:05:46 > 0:05:50- was actually used to make scampi when monk was cheap.- Yeah.
0:05:50 > 0:05:53Now it's gone full circle, monk is an expensive fish,
0:05:53 > 0:05:55prawns are the cheaper ones,
0:05:55 > 0:05:58so everybody uses prawns more than they would use monkfish.
0:05:58 > 0:05:59Exactly.
0:05:59 > 0:06:03- But that is a good mix, prawns and monkfish.- It's an ugly fish.
0:06:03 > 0:06:06It's a very ugly fish, but it's a very nice-tasting fish.
0:06:06 > 0:06:09These are perfect. I'll probably use a little bit of the crab, as well.
0:06:09 > 0:06:11- I'm not sure yet.- Yes, yes.
0:06:11 > 0:06:13But it's beginning to form a plan.
0:06:13 > 0:06:16'Langoustine, crab, monkfish.
0:06:16 > 0:06:18'I think my work here is done.'
0:06:25 > 0:06:29I've got here the fish that I brought back from Pittenweem,
0:06:29 > 0:06:31and this is one of the little fellas here.
0:06:31 > 0:06:32Beautiful langoustine.
0:06:32 > 0:06:35Mike, thank you very much for letting us on your boat.
0:06:35 > 0:06:38That was a fantastic day out. The weather was fantastic as well.
0:06:38 > 0:06:41- Yeah. Quite lucky, yeah.- Amazing what you get in Barbados, isn't it?
0:06:41 > 0:06:42That's for sure.
0:06:42 > 0:06:46So what I'm going to do is a luxury fish pie.
0:06:46 > 0:06:48This is going to take that little humble fish pie
0:06:48 > 0:06:50that you normally have at home on a Friday,
0:06:50 > 0:06:52or pretty much any day of the week,
0:06:52 > 0:06:55and make it luxury with the use of this,
0:06:55 > 0:06:57these little fellas.
0:06:57 > 0:07:00I'm going to use monkfish, too. I've got some salmon.
0:07:00 > 0:07:03Now, I've got a job for you, Mike.
0:07:03 > 0:07:05You can guess what it is. Your beautiful langoustine.
0:07:05 > 0:07:08Could you shell the rest of them for me, please?
0:07:08 > 0:07:10And I'll use as many as I can in my pie.
0:07:10 > 0:07:12What I'm going to do is actually start.
0:07:12 > 0:07:16In this pan at the moment, I've got some liquor.
0:07:16 > 0:07:19So, basically, it's Pernod, it's water, it's fennel and it's onion.
0:07:19 > 0:07:21That's bubbling away nicely.
0:07:21 > 0:07:23The monkfish...
0:07:23 > 0:07:26I think is such a meaty, hearty fish.
0:07:26 > 0:07:30Now, I've cut this into piece, and likewise with the salmon as well.
0:07:30 > 0:07:33Now, I'm going to pop this straight into the liquor
0:07:33 > 0:07:36and just cook it for three, four minutes.
0:07:36 > 0:07:39The liquor, the Pernod, that permeates into the fish,
0:07:39 > 0:07:41it gives it a gorgeous flavour.
0:07:41 > 0:07:45Especially fennel. Fennel and fish is a marriage made in heaven.
0:07:45 > 0:07:47What did you think of the catch we got that day?
0:07:47 > 0:07:49Cos, to be honest, it was OK,
0:07:49 > 0:07:53but you were telling me earlier that you went out in the afternoon
0:07:53 > 0:07:55and caught, I mean, a boatful.
0:07:55 > 0:07:58Yeah. Well, ten times as much as what we caught when you were out.
0:07:58 > 0:08:01- Regarded you as a Jonah - a bad luck Jonah - so...- It's not me then.
0:08:01 > 0:08:05That's probably the cameraman, or the guy that was holding the sound,
0:08:05 > 0:08:08- it wouldn't be me.- We'll go for that then. Definitely. Definitely.
0:08:08 > 0:08:10I'd love to go out again.
0:08:10 > 0:08:12I found the whole experience on the boat thrilling.
0:08:12 > 0:08:15- It was incredible.- Hmm-hmm.
0:08:15 > 0:08:17Now here's the fish. It's been poached...
0:08:17 > 0:08:19literally, for about three minutes.
0:08:19 > 0:08:21It's got that little bit of bounce to it.
0:08:21 > 0:08:23That's the perfect way of cooking it.
0:08:23 > 0:08:26Pernod, a little bit of alcohol... I'm going to drop this in a plate
0:08:26 > 0:08:28and I've already got some salmon in there.
0:08:28 > 0:08:31Put the monkfish straight in there, fish it out, be nice and gentle.
0:08:31 > 0:08:33This is how you catch fish, Mike, right here.
0:08:33 > 0:08:36- It's the easy way.- Yeah.
0:08:36 > 0:08:38You need a... You need a slotted spoon, and that's it.
0:08:38 > 0:08:40You just go out and catch it.
0:08:40 > 0:08:42Put your salmon, spread it all over the bottom.
0:08:42 > 0:08:44And, again, this is luxury.
0:08:44 > 0:08:47We're really going for the top end here.
0:08:47 > 0:08:51For the sauce, strain the poaching liquor and reduce down by half.
0:08:51 > 0:08:54Next, make a basic roux by cooking out
0:08:54 > 0:08:57equal parts of flour and butter for two to three minutes,
0:08:57 > 0:08:59and add the reduced liquor.
0:09:01 > 0:09:03Now, this beautifully shelled langoustine there
0:09:03 > 0:09:06is going to go on top of the monkfish...and the salmon.
0:09:06 > 0:09:08I mean, you only have to look at that.
0:09:08 > 0:09:11I could just sit there with a load of chips and mayonnaise
0:09:11 > 0:09:13and just eat that as it is.
0:09:13 > 0:09:17'To finish the sauce, add cream and freshly chopped tarragon to the pan
0:09:17 > 0:09:20'and keep stirring over a low heat for five minutes or so
0:09:20 > 0:09:22'until the sauce has thickened.
0:09:22 > 0:09:26'Finally, pour your luxurious sauce over the fish.'
0:09:26 > 0:09:31Normally, you'd probably just have a very basic roux inside, if anything.
0:09:31 > 0:09:34Some people just put the fish, maybe a little bit of milk,
0:09:34 > 0:09:37and then just put the mashed potato on top of that.
0:09:37 > 0:09:41So what we're looking at here is something a little bit special.
0:09:42 > 0:09:46What I've got here is mashed potato, which has been infused,
0:09:46 > 0:09:49you can see all the way through, with saffron. It's that gold.
0:09:49 > 0:09:52It's that beautiful gold-yellow colour in there at the moment.
0:09:52 > 0:09:56That on top of that is going to be delicious, but...
0:09:56 > 0:10:00to make it even more special, if it's at all possible...
0:10:00 > 0:10:01When I was at the fishing village,
0:10:01 > 0:10:05we went round and we saw beautiful crab. This is the crab.
0:10:05 > 0:10:07So I thought, hang on...
0:10:07 > 0:10:09A little bit of crab in there as well...
0:10:09 > 0:10:11just laced through...
0:10:11 > 0:10:13that mashed potato,
0:10:13 > 0:10:18I think, again, will take it to another level.
0:10:18 > 0:10:22Finally, cover the fish pie with the crab and saffron mash,
0:10:22 > 0:10:25bake it at 200 degrees for 25-30 minutes
0:10:25 > 0:10:28until the top is golden brown.
0:10:28 > 0:10:30Look at this.
0:10:30 > 0:10:33That's going to be one great fish pie.
0:10:33 > 0:10:37This really is an extra-special fish pie
0:10:37 > 0:10:40and I can't wait to share it with my guests.
0:10:44 > 0:10:47Next, it's time for some seriously tasty
0:10:47 > 0:10:49individual fruit pies.
0:10:49 > 0:10:51But to take them to a whole new level,
0:10:51 > 0:10:54I want to add something rather special.
0:10:55 > 0:10:58This is Cairn O'Mohr Winery in Perthshire,
0:10:58 > 0:11:01where Ron and Judith Gillies have been brewing up country wines
0:11:01 > 0:11:03out of fruit, flowers and even leaves
0:11:03 > 0:11:06for over quarter of a century.
0:11:06 > 0:11:08I'm wondering whether their unique flavours
0:11:08 > 0:11:12will be the perfect compliment to my fruit pies.
0:11:12 > 0:11:15Judith's love affair with country wine started many years ago.
0:11:15 > 0:11:18My mum made everything.
0:11:18 > 0:11:21She cooked, she baked,
0:11:21 > 0:11:23she made beer and she made wine.
0:11:23 > 0:11:27And then I met Ron, who had got this book
0:11:27 > 0:11:29and he'd started making wine
0:11:29 > 0:11:32because he was interested in drinking, I think.
0:11:32 > 0:11:35And so when the two of us got together,
0:11:35 > 0:11:37it was obviously meant.
0:11:37 > 0:11:40Ron and Judith are always on the lookout
0:11:40 > 0:11:42for new ingredients for their country wines.
0:11:42 > 0:11:44Today they're doing some old-fashioned foraging
0:11:44 > 0:11:47to find a new flavour of wine to add to their repertoire.
0:11:47 > 0:11:50Even when you're out for a walk, he's always picking things
0:11:50 > 0:11:54and chewing them. He'll say, "Try that. Try that."
0:11:54 > 0:11:57You're picking something and while you're picking something,
0:11:57 > 0:11:58you notice something else.
0:11:58 > 0:12:00You think, "I'm going to have a go at that next year."
0:12:00 > 0:12:04This is one I've had my eye on for a long time - it's a meadowsweet.
0:12:04 > 0:12:06A quite powerful scent.
0:12:06 > 0:12:08HE SNIFFS
0:12:08 > 0:12:11It might be a thing that you would blend with something else.
0:12:11 > 0:12:13I know it's going to be good.
0:12:14 > 0:12:16Meadowsweet wine sounds promising,
0:12:16 > 0:12:20but Judith's got an idea for a complimentary flavour.
0:12:20 > 0:12:23So I'm picking some oak leaves here...
0:12:23 > 0:12:27because I'm thinking that the meadowsweet
0:12:27 > 0:12:30might blend well with the oak leaves.
0:12:32 > 0:12:35Oak leaf and meadowsweet is an interesting combination,
0:12:35 > 0:12:36but they'll have to wait to see.
0:12:36 > 0:12:38Wine-making doesn't happen overnight.
0:12:38 > 0:12:42Anything we're making new, we'll always make a small quantity
0:12:42 > 0:12:45and then try different blends, different recipes,
0:12:45 > 0:12:48so it often takes quite a few years actually.
0:12:48 > 0:12:49You know, because...
0:12:49 > 0:12:53your fruit or flowers are only in season for one year
0:12:53 > 0:12:57and then your finished wine isn't ready till the next year,
0:12:57 > 0:13:01so it's quite a prolonged process.
0:13:01 > 0:13:04Ron and Judith are after the perfect wine for my fruity puds,
0:13:04 > 0:13:07and I can't wait to see what bottled delights
0:13:07 > 0:13:09they've got in store for me.
0:13:14 > 0:13:16Our country wine producers Ron and Judith
0:13:16 > 0:13:19- have joined me in the kitchen. Hello.- Hello there.- Hi.
0:13:19 > 0:13:23I think that the wines that you're currently doing at the moment
0:13:23 > 0:13:24just blow my mind.
0:13:24 > 0:13:27I was watching it, thinking, "I've got to try some of this stuff."
0:13:27 > 0:13:29Now this one... This is one we saw, the meadowsweet.
0:13:29 > 0:13:31Yeah, this is the trial one for this year.
0:13:31 > 0:13:34- And you liked it? You enjoy this?- Yeah.
0:13:34 > 0:13:37We hardly know it. It's still quite young.
0:13:37 > 0:13:39It's the first time that we've produced this one.
0:13:39 > 0:13:43- I've had my eye on it for years.- Yeah.
0:13:43 > 0:13:45Wow! It smells totally different.
0:13:45 > 0:13:48- You know it's alcoholic, you can smell that.- Yeah.
0:13:52 > 0:13:54What's the proof in that?
0:13:55 > 0:14:00- It's young.- It's only about 13.5%, but it's really...
0:14:00 > 0:14:03I find it really honey and lemon.
0:14:03 > 0:14:05I love it. It's got such depth of flavour.
0:14:05 > 0:14:08It's not a liqueur and it's not a wine.
0:14:08 > 0:14:11It doesn't feel... It's like right in the middle.
0:14:11 > 0:14:15- Exactly.- It's between the two. - As I said about our country wine,
0:14:15 > 0:14:16it's like something in between.
0:14:16 > 0:14:19What I'm going to do is I'm going to make some fruit tarts.
0:14:19 > 0:14:22Now, at the moment, I've got apricot, I've got pear
0:14:22 > 0:14:25and I've got apple. Now I've chosen some wines to go in there.
0:14:25 > 0:14:27I've got some flour in the bowl.
0:14:27 > 0:14:30I'm going to add some butter to that as well.
0:14:30 > 0:14:32And this is where I get my hands a bit dirty.
0:14:32 > 0:14:35So, I'm going to rub this down into crumbs.
0:14:35 > 0:14:40Then I'm going to add the egg to that as well. Straight in.
0:14:40 > 0:14:44And then I'm going to add a little squeeze of lemon juice as well.
0:14:44 > 0:14:47Again, it helps break down the pastry.
0:14:47 > 0:14:49And then I'm going to add some icing sugar.
0:14:49 > 0:14:52The sweetness is going to come from the icing sugar.
0:14:52 > 0:14:54You can use caster sugar if you want,
0:14:54 > 0:14:56but icing sugar keeps it nice and smooth,
0:14:56 > 0:14:58so you're not going to make any grains in there at all.
0:14:58 > 0:15:03'Bring the pastry together nice and lightly.
0:15:03 > 0:15:06'This will ensure that your pastry is not overworked
0:15:06 > 0:15:09'and it's beautiful and flaky.'
0:15:09 > 0:15:10That's enough.
0:15:10 > 0:15:13At that stage, I'd wrap it up, pop it in the fridge,
0:15:13 > 0:15:15just solidify the butter a little bit
0:15:15 > 0:15:17and it will help you when you roll it out with a rolling pin.
0:15:18 > 0:15:20This is one I've rested before.
0:15:20 > 0:15:22This has been in there for about half an hour.
0:15:22 > 0:15:25I've chosen several of the wines like the meadowsweet
0:15:25 > 0:15:29to go with the apricots. I think that should go quite well.
0:15:29 > 0:15:31Have you tried apricot wine?
0:15:31 > 0:15:33They don't grow in the Carse of Gowrie.
0:15:33 > 0:15:37When the global warming means we can grow them in the Carse of Gowrie
0:15:37 > 0:15:39we'll maybe think about it.
0:15:39 > 0:15:41The very first one I ever made was a citrus wine,
0:15:41 > 0:15:44- which was oranges, lemons and grapefruits.- Wow!
0:15:44 > 0:15:47But we never made it commercial until last year
0:15:47 > 0:15:50to celebrate our 25th year in business.
0:15:50 > 0:15:52- Have you got the citrus one? - I've got it here, aye.
0:15:52 > 0:15:55I'll just stop what I'm doing. OK.
0:15:55 > 0:15:59Thank you very much. 25 years to celebrate.
0:15:59 > 0:16:01It's what launched the whole caper.
0:16:01 > 0:16:05Yeah. If that recipe hadn't been successful,
0:16:05 > 0:16:07there would be no winery at all.
0:16:07 > 0:16:11- Wow! That's quite powerful, as well, isn't it?- Yeah.
0:16:11 > 0:16:13It's the same strength,
0:16:13 > 0:16:16but it's almost spirituous, that one.
0:16:16 > 0:16:18SHE LAUGHS
0:16:20 > 0:16:23I like that. I like that a lot. That's scary!
0:16:23 > 0:16:25It's virtually spiritual.
0:16:25 > 0:16:28Yeah, it's one of those things which you can drink
0:16:28 > 0:16:31and then I reckon it starts in your feet
0:16:31 > 0:16:35and then you get off a bench and just sort of fall over, you know.
0:16:35 > 0:16:37It's quite dangerous.
0:16:37 > 0:16:38So you roll it out nice and thin
0:16:38 > 0:16:42and then cut your bases
0:16:42 > 0:16:43for the pies.
0:16:43 > 0:16:45All you do...
0:16:45 > 0:16:49it's fairly simple. Try and use as much space as you can,
0:16:49 > 0:16:50take out your pastry,
0:16:50 > 0:16:55and then drop it into the bottom of the tray
0:16:55 > 0:16:58and that's it. You just basically line them, it's that simple.
0:16:58 > 0:17:01Let's run through these ingredients. This is the apricot.
0:17:01 > 0:17:03I'm going to add...
0:17:04 > 0:17:06..a little bit of a slug
0:17:06 > 0:17:08of this meadowsweet to this as well.
0:17:11 > 0:17:14'For the pear filling I'm using the elderflower wine.
0:17:14 > 0:17:19'And to complement the apple, I'm adding the elderberry.'
0:17:19 > 0:17:21Because it's quite dry,
0:17:21 > 0:17:25I think I'll add a little scoopful of mascarpone
0:17:25 > 0:17:27straight in there, as well.
0:17:27 > 0:17:30'Don't worry if you don't have these fruit wines to hand,
0:17:30 > 0:17:34'the beauty of these pies is you can experiment with your own flavours,
0:17:34 > 0:17:37'Calvados, amaretti, beer, if you like, as long as it works.'
0:17:41 > 0:17:44Time to fill the pie cases with my different fruity mixtures.
0:17:47 > 0:17:51Finally, I'm going to make four lids.
0:17:51 > 0:17:53Drop them into each...
0:17:53 > 0:17:55tart.
0:17:55 > 0:17:59Pinch around each one,
0:17:59 > 0:18:01just to give it a little bit of a pattern.
0:18:01 > 0:18:04It seals the lid.
0:18:04 > 0:18:05If you add some caster sugar,
0:18:05 > 0:18:07straight to the top,
0:18:07 > 0:18:10it adds a little bit of sweetness to it.
0:18:10 > 0:18:14It caramelises on top and they look absolutely delicious.
0:18:14 > 0:18:18'I bake my mini fruit pies at 200 degrees Celsius for 15 to 20 minutes
0:18:18 > 0:18:21'until the pastry is golden-brown.'
0:18:23 > 0:18:26You've got these beautiful, very rustic-looking tarts.
0:18:26 > 0:18:29I'll chivvy a few of these out.
0:18:31 > 0:18:32They're still hot.
0:18:32 > 0:18:36- The smell of the pastry, the golden pastry.- It's great.
0:18:36 > 0:18:39Again, a little bit of sugar to finish off with.
0:18:40 > 0:18:42The final thing to do
0:18:42 > 0:18:44is get some of the meadowsweet.
0:18:46 > 0:18:47HE CLEARS HIS THROAT
0:18:49 > 0:18:50Toast yourself.
0:18:54 > 0:18:55HE BREATHES IN DEEPLY
0:18:55 > 0:19:00Those are the best individual fruit pies.
0:19:00 > 0:19:01Absolutely stunning!
0:19:01 > 0:19:05'They may be small, but my fruit pies pack a big flavour punch.
0:19:05 > 0:19:08'They're easy to make but go down a treat.'
0:19:09 > 0:19:13Guys, you're going to have to wait till a little bit later to try them.
0:19:13 > 0:19:14- Thank you very much.- Thanks.
0:19:21 > 0:19:24Sometimes in life you find people who take a simple idea
0:19:24 > 0:19:28and just run with it, which is exactly what Alex and Stacey,
0:19:28 > 0:19:30otherwise known as the Meringue Girls, have done.
0:19:30 > 0:19:32- Welcome to my kitchen.- Hello.
0:19:32 > 0:19:35Wow! OK, there's lots of colour here.
0:19:35 > 0:19:39You've managed to fill pretty much most of the kitchen with...
0:19:39 > 0:19:42The colours are amazing, actually, on these meringues.
0:19:42 > 0:19:45'The Meringue Girls have done things with egg whites and sugar
0:19:45 > 0:19:46'I never thought possible.'
0:19:48 > 0:19:51'Their vibrant multicoloured meringues
0:19:51 > 0:19:52'use only natural colourings
0:19:52 > 0:19:54'and they're flavoured with a variety
0:19:54 > 0:19:56'of freeze-dried powders.'
0:19:58 > 0:20:01- You think that this is the new thing?- It is the new thing.
0:20:01 > 0:20:03- Do you think so? - We know it's the new thing.
0:20:03 > 0:20:07You see, this is where we probably bend slightly.
0:20:07 > 0:20:08I think cronut's the brand-new thing.
0:20:08 > 0:20:11Cronut has been in... It only arrived six months ago.
0:20:11 > 0:20:14- People are sick of the cupcake, they're sick of the macaroon.- Yeah.
0:20:14 > 0:20:16They're hungry for something new.
0:20:16 > 0:20:18As far as I'm concerned, I look at meringue
0:20:18 > 0:20:23as egg whites, a bit of sugar, and that's it.
0:20:23 > 0:20:26But you've taken it to a level which, frankly, is scary.
0:20:26 > 0:20:29This idea has been going on for how long?
0:20:29 > 0:20:32About a year now.
0:20:32 > 0:20:36Yeah, it's just been a bit of a crazy rollercoaster of meringueing.
0:20:36 > 0:20:38Now I recognise some of these dishes here.
0:20:38 > 0:20:40Obviously, these pavlova things going on here,
0:20:40 > 0:20:43which have got quite substantial bases,
0:20:43 > 0:20:46filled with the cream and topped with fig, pistachio...
0:20:46 > 0:20:48- This is a tray bake, that's a pavlova.- What's here?
0:20:48 > 0:20:51You have a meringue multicoloured rainbow...
0:20:51 > 0:20:53- Rainbow cake.- Is that what it is? - Rainbow cake, yeah.
0:20:53 > 0:20:56And these little... Well, onions.
0:20:56 > 0:21:00- They're kisses.- Kisses! How do you work them out as being kisses?
0:21:00 > 0:21:03- They are little mouthfuls of heaven. - THEY GIGGLE
0:21:03 > 0:21:06- What's this one, then? - Oh...- Gin and tonic.
0:21:06 > 0:21:08- That's gin and tonic?- Yeah.
0:21:08 > 0:21:09Has that got gin AND tonic in there?
0:21:09 > 0:21:12It's flavoured with juniper berry essence
0:21:12 > 0:21:14which tastes very similar...
0:21:14 > 0:21:16- Excuse me.- ..to gin and tonic.
0:21:19 > 0:21:20What's the verdict?
0:21:24 > 0:21:25That IS gin and tonic.
0:21:25 > 0:21:28- Yes, it is, indeed. We wouldn't lie to you.- Is it alcoholic?
0:21:28 > 0:21:30Er, no. No alcohol.
0:21:30 > 0:21:34- Are you going to show me how you do that?- We are. Indeed.
0:21:34 > 0:21:35The kitchen's all yours.
0:21:35 > 0:21:39'The Meringue Girls start by whisking up their egg whites.'
0:21:39 > 0:21:40We use free-range liquid egg whites
0:21:40 > 0:21:42because once upon a time
0:21:42 > 0:21:44we had a lot of yolks hanging around.
0:21:44 > 0:21:47'Alex and Stacey have a unique way of making meringue
0:21:47 > 0:21:50'which is halfway between the French style,
0:21:50 > 0:21:52'which uses cold sugar, and the Italian way,
0:21:52 > 0:21:54'which uses boiling sugar syrup.
0:21:54 > 0:21:58'They heat sugar on a baking tray in an oven at 200 degrees
0:21:58 > 0:22:00'for around ten minutes.'
0:22:00 > 0:22:03Yeah, it's ready to roll.
0:22:03 > 0:22:05The sugar is really hot to the touch now.
0:22:05 > 0:22:08The edges are lovely and caramelised.
0:22:08 > 0:22:11'The egg whites need to be whisked at high speed
0:22:11 > 0:22:13'until they form stiff peaks.
0:22:13 > 0:22:15'Then, whilst the mixer is still running,
0:22:15 > 0:22:18'add the hot sugar, one spoonful at a time.
0:22:18 > 0:22:19'Once all the sugar is added,
0:22:19 > 0:22:22'keep whisking for a further five to seven minutes
0:22:22 > 0:22:24'until the meringue mixture is stiff and glossy.'
0:22:24 > 0:22:29This is a beautiful freeze-dried passion fruit powder.
0:22:29 > 0:22:31Then you just want to fold it through really, really gently.
0:22:31 > 0:22:33I've done these lovely stripes
0:22:33 > 0:22:36just alternately down the side of the bag.
0:22:36 > 0:22:38- You've done the inside? - The inside of the bag.- OK.
0:22:38 > 0:22:41We're going to fill it now with passion-fruit meringue.
0:22:41 > 0:22:45- She has left a little tip. - I'm just going to pull it down.
0:22:45 > 0:22:49Then you want to spoon it in as tightly as possible
0:22:49 > 0:22:52because you don't want any of those air bubbles
0:22:52 > 0:22:55that are going to make your kisses ugly.
0:22:55 > 0:22:58I'm just going to cut the tip off.
0:22:58 > 0:23:02So, same piping rules, keeping it tight.
0:23:02 > 0:23:04'To make the mini meringues, Alex keeps the bag taut,
0:23:04 > 0:23:07'and pipes the mixture onto the baking tray
0:23:07 > 0:23:08'in their trademark kisses.'
0:23:08 > 0:23:12It's quite a stiff mixture. You're not getting the peak you really want.
0:23:12 > 0:23:14I love the way you've got those colours.
0:23:14 > 0:23:18It's a great idea, painting the inside of the bag for that effect.
0:23:18 > 0:23:21- They get baked off at 100 degrees? - Yes.- How long do you bake them for?
0:23:21 > 0:23:2230 to 40 minutes.
0:23:22 > 0:23:24I'm looking forward to trying some of those.
0:23:24 > 0:23:26Thank you very much, ladies.
0:23:26 > 0:23:28I love that technique inside the bag to produce that meringue.
0:23:28 > 0:23:31- I think it's fantastic. - Thank you.
0:23:32 > 0:23:35My next dish is the regally named Queen of Puddings.
0:23:35 > 0:23:39And I'm going to get Alex and Stacey to use their meringue expertise
0:23:39 > 0:23:41to add the finishing touches.
0:23:43 > 0:23:46The Queen Of Puddings is a baked custard dessert,
0:23:46 > 0:23:48smothered with a layer of jam
0:23:48 > 0:23:51and finished off with gorgeous mallowy meringue.
0:23:51 > 0:23:54To start with, you need to make the custard.
0:23:54 > 0:23:58Now, to make the custard, I've got two egg yolks and a full egg.
0:23:58 > 0:24:00I'm just going to whisk this together quickly to start with.
0:24:03 > 0:24:05This is a very old dish, very old pudding.
0:24:05 > 0:24:07It's been around since the 1700s.
0:24:07 > 0:24:12It was a way of using up the extra breadcrumbs that were around.
0:24:12 > 0:24:15It was around since 1740 and it was named after Mary Berry!
0:24:16 > 0:24:19I'm sorry, Mary, you know I love you really.
0:24:19 > 0:24:22'The key flavouring for custard is vanilla.
0:24:22 > 0:24:25'For this recipe I'm using a fresh vanilla pod,
0:24:25 > 0:24:27'which I split down the middle with a sharp knife.'
0:24:29 > 0:24:33Scrape the seeds out, like so.
0:24:34 > 0:24:38Then drop the whole pod into the milk and bring that to the boil.
0:24:38 > 0:24:41'Next, you add the caster sugar to the egg
0:24:41 > 0:24:44'and whisk until it's all dissolved.'
0:24:44 > 0:24:46In here I'm going to put my...
0:24:48 > 0:24:49..breadcrumbs, straight in.
0:24:49 > 0:24:51Once the milk mixture is coming to the boil,
0:24:51 > 0:24:54pour it onto the egg and keep whisking.
0:24:54 > 0:24:58Doing it the other way round could curdle your custard.
0:24:59 > 0:25:02Then this mixture will go on top of the breadcrumbs.
0:25:02 > 0:25:06'This is a classic baked custard recipe
0:25:06 > 0:25:10'which I pour into pre-buttered ramekins.
0:25:10 > 0:25:12'They need to be baked at 180 degrees in a bain-marie
0:25:12 > 0:25:16'for 25 to 30 minutes, or until the custard is set.'
0:25:16 > 0:25:19There's a little bit of tension there.
0:25:19 > 0:25:23If you touch the top, it's still jelly-like, it'll wobble.
0:25:23 > 0:25:24But it's got substance as well,
0:25:24 > 0:25:27you've got the breadcrumbs in there, absorbing that liquid as well.
0:25:27 > 0:25:30It's got more body to it than a traditional custard.
0:25:30 > 0:25:34For the next layer, spread some raspberry jam over the set custard.
0:25:34 > 0:25:37You've got to wait until the custard is nice and cool
0:25:37 > 0:25:39before you do this so it doesn't bleed in,
0:25:39 > 0:25:43so you don't get any bleeding from the jam into the custard.
0:25:43 > 0:25:46In the meantime, the Meringue Girls are working their magic.
0:25:46 > 0:25:48- Lovely.- Lovely. - THEY GIGGLE
0:25:50 > 0:25:53With the addition of this meringue, it should look spectacular.
0:25:55 > 0:25:59You're going to do lots of mini kisses, or one big kiss on the top?
0:26:00 > 0:26:02- A few little ones, I think.- OK.
0:26:04 > 0:26:06'To finish off the Queen Of Puddings,
0:26:06 > 0:26:08'Stacey tops each one
0:26:08 > 0:26:10'with a vibrant raspberry-flavoured meringue mixture.'
0:26:10 > 0:26:14If the big fellows are kisses, what are these fellows?
0:26:14 > 0:26:17- Mini pecks on the cheek. - Little pecks on the cheek.
0:26:17 > 0:26:19I'm just going to give it a quick blowtorch.
0:26:19 > 0:26:22I don't want to take too much colour off it.
0:26:25 > 0:26:26Gorgeous.
0:26:26 > 0:26:28I'm happy with that.
0:26:28 > 0:26:29BOTH: Yeah.
0:26:29 > 0:26:32I think that, with that layer of jam,
0:26:32 > 0:26:36- with those raspberry pecks on the cheek...- Exactly.
0:26:36 > 0:26:38..on the top, make the perfect Queen Of Puddings.
0:26:55 > 0:26:58This is the best part of the day for me.
0:26:58 > 0:27:01There's plenty of food here to eat. Now, you guys, tuck in.
0:27:01 > 0:27:06Obviously, to start with we've got the luxury fish pie.
0:27:06 > 0:27:10'This is the most luxurious fish pie I could possibly make,
0:27:10 > 0:27:12'thanks to the addition of Mike's exquisite langoustines,
0:27:12 > 0:27:15'and I can't wait for my guests to try it.
0:27:15 > 0:27:19'But if you're tempted to use fishfingers in yours,
0:27:19 > 0:27:21'do me a favour - don't!'
0:27:24 > 0:27:27- Get yourself a piece.- Yum.
0:27:27 > 0:27:29There's a good texture in the fish, it's still all together,
0:27:29 > 0:27:32- it hasn't gone mushy or anything.- Absolutely.
0:27:32 > 0:27:36- I think the saffron helps.- Yeah, no, it does. It's just coming through.
0:27:36 > 0:27:38- Unbelievable!- This is really good.
0:27:38 > 0:27:41'And next, it's a dessert double whammy.
0:27:41 > 0:27:43'My regal Queen Of Puddings
0:27:43 > 0:27:47'is crowned by Alex and Stacey's stripy meringue.
0:27:47 > 0:27:49'And not to forget my gorgeous individual pies,
0:27:49 > 0:27:52'each concealing a different delicious fruity heart,
0:27:52 > 0:27:54'flavoured with those fruit wines.'
0:27:56 > 0:27:58I don't know which one, it's a surprise.
0:27:58 > 0:28:01I've no idea what I'm going to be eating.
0:28:01 > 0:28:04- I've got an apple, it's very nice. - I've got the apricot.
0:28:04 > 0:28:06- That was gorgeous.- Amazing!
0:28:06 > 0:28:08Tell me what you think of this?
0:28:08 > 0:28:10- It's really nice.- It's great.
0:28:10 > 0:28:12I was expecting it to be a lot sweeter than it is.
0:28:12 > 0:28:14It's deliciously creamy.
0:28:14 > 0:28:17There's nothing better than sharing great food
0:28:17 > 0:28:18with good company.
0:28:18 > 0:28:21I've loved cooking today's dishes with the fantastic ingredients
0:28:21 > 0:28:23my guests were kind enough to bring with them.
0:28:23 > 0:28:26I hope you'll join me again next time on Pies & Puds.
0:28:26 > 0:28:28See you then.