0:00:02 > 0:00:05Pies and puddings really sum up the strengths of Britain's food culture.
0:00:05 > 0:00:08It's good grub, it's easy to make, delicious to eat and I love it.
0:00:20 > 0:00:22Hello and welcome to Pies and Puds.
0:00:22 > 0:00:25I'm on a mission to pay tribute to the nation's favourite comfort
0:00:25 > 0:00:29foods and I hope I can inspire you to recreate these tempting recipes.
0:00:29 > 0:00:31Here's what's on my menu today.
0:00:33 > 0:00:36I'll be making a cheese, potato and onion pie
0:00:36 > 0:00:39full of rich flavour, thanks to a mature cheddar
0:00:39 > 0:00:43made in a unique creamery in the North Yorkshire moors.
0:00:43 > 0:00:46Now, I'm going to grate quite a big chunk of this, actually,
0:00:46 > 0:00:50cos I think it's going to go exceptionally well inside this pie.
0:00:50 > 0:00:53'I'll be rummaging through the hedgerows to find the flavours
0:00:53 > 0:00:55'I need for my lemon and lavender posset,
0:00:55 > 0:00:58'growing wild in the English landscape.'
0:00:58 > 0:01:01You know what it's like? This is like going down a supermarket...
0:01:01 > 0:01:03- Yeah, I know.- ..and you're thinking,
0:01:03 > 0:01:07"Ah, yeah, we need some black beans, we need some fennel."
0:01:07 > 0:01:10And chocolatier Paul Young teaches me the art of tempering
0:01:10 > 0:01:14which turns my chocolate and prune tart into a showstopper.
0:01:14 > 0:01:18Then all my guests join me to try today's dishes, and if you want
0:01:18 > 0:01:22to make any of these recipes, you'll find them all on the BBC website.
0:01:27 > 0:01:32My first recipe is a refreshing lemon and lavender possett which is
0:01:32 > 0:01:36full of flavours that are new to me - the essence of wild flowers.
0:01:36 > 0:01:41I grew up in the North West but now Kent is my home county.
0:01:41 > 0:01:45I love baking with its local farm fruit and vegetables.
0:01:45 > 0:01:49But someone who knows what other exciting ingredients grow wild here
0:01:49 > 0:01:52is foraging expert Lucia Stuart.
0:01:53 > 0:01:54Do you think then,
0:01:54 > 0:01:58based on the fact that there are so many wild foods out there,
0:01:58 > 0:02:01foods that you can go and pick for your own consumption,
0:02:01 > 0:02:03that...could you live off the land?
0:02:03 > 0:02:06We could, but why not combine it with the best of both worlds?
0:02:06 > 0:02:10So, you use the wild flowers, you use the herbs to enhance the food.
0:02:10 > 0:02:13Yeah. Natural flavourings, very creative.
0:02:13 > 0:02:17'Lucia tells me there are lots of weird and wonderful ingredients
0:02:17 > 0:02:21'in the undergrowth, but here's one I recognised - the blackberry.'
0:02:21 > 0:02:23I used to pick these a lot with my folks up near Blackpool.
0:02:23 > 0:02:25I don't know why it was always Blackpool.
0:02:25 > 0:02:27They are fantastic, aren't they?
0:02:27 > 0:02:30They're so varied, there's many species of bramble.
0:02:30 > 0:02:32And right next door is some fennel.
0:02:32 > 0:02:34Fennel, of course.
0:02:34 > 0:02:38That's the wild fennel and this is a terrific culinary ingredient.
0:02:38 > 0:02:40Much respected by the ancient Romans
0:02:40 > 0:02:43and Greeks for its medicinal property.
0:02:47 > 0:02:50To flavour beers.
0:02:50 > 0:02:53- It's fantastic, isn't it? - Straightaway, it's like Kent beer.
0:02:53 > 0:02:54Yeah, exactly.
0:02:54 > 0:02:58'Leaving the country lanes, Lucia takes me to a garden
0:02:58 > 0:03:02'to explore flavours that can be found on anyone's doorstep.'
0:03:02 > 0:03:06- That is a wonderful bunch of lavender.- That's lovely.
0:03:06 > 0:03:09I do know this one, usually recognised by its scent,
0:03:09 > 0:03:11not its flavour.
0:03:11 > 0:03:13One of the strange things is when I actually smell lavender,
0:03:13 > 0:03:16and indeed, eat lavender, it reminds me of my nan.
0:03:16 > 0:03:21- It's quite a versatile thing. I think it does work in cakes.- Mmm.
0:03:21 > 0:03:25Beautiful nasturtiums from Peru, peppery tangy leaf.
0:03:25 > 0:03:27Fantastic shape for stuffing.
0:03:27 > 0:03:29- Have a taste of that. - You can eat this?
0:03:29 > 0:03:32You can eat it and it's peppery. I sprinkle it on pasta.
0:03:32 > 0:03:36Full of vitamin C so you've got all that as well.
0:03:36 > 0:03:38- It's actually quite nice. - Do you like it?- Yeah.
0:03:39 > 0:03:42It's something which... I see a lot of this,
0:03:42 > 0:03:43I just don't know what it is, so for me,
0:03:43 > 0:03:46it's given a different perspective on what Kent is,
0:03:46 > 0:03:49it's not just about apples and it's not just about the baking,
0:03:49 > 0:03:52the Huffkins, it's not just about the soft fruit,
0:03:52 > 0:03:55it's also about these magic wild foods that are out there,
0:03:55 > 0:03:58but I think you have to gain the knowledge to know what you're looking for.
0:03:58 > 0:04:01There's a lot to be had, isn't there?
0:04:01 > 0:04:04- I think so and you've just started me on a brand-new path.- Great.
0:04:04 > 0:04:06Thank you very much indeed.
0:04:09 > 0:04:11And Lucia has joined me in my kitchen.
0:04:11 > 0:04:12- Hello.- Hello.
0:04:12 > 0:04:15It's a few weeks have passed since I was down there.
0:04:15 > 0:04:18What have you been digging round and dug out since?
0:04:18 > 0:04:19Following on from the lavender,
0:04:19 > 0:04:22I thought, well, let's keep going with this lovely plant.
0:04:22 > 0:04:25- So I made a lavender and apple jelly. - Oh, hang on!
0:04:25 > 0:04:26This is a cake here.
0:04:26 > 0:04:28This is a lavender and lemon cake.
0:04:28 > 0:04:31'I baked this cake after my day out with Lucia.'
0:04:31 > 0:04:34If I just take a little bit of that.
0:04:34 > 0:04:37I'm thinking now, after trying this...
0:04:40 > 0:04:41Mmm...
0:04:41 > 0:04:44- That is a beautiful, moist... - Together.- Mmm.
0:04:44 > 0:04:46- It's a good cake, that.- Lovely.
0:04:46 > 0:04:50OK, so what I'm going to do, I'm going to crack on and make something using the lavender.
0:04:50 > 0:04:55Um, I'm going to start by making a lavender and lemon posset.
0:04:55 > 0:04:58On top of that, I'm also going to make the lavender biscuits,
0:04:58 > 0:05:00which I think will go really well with it.
0:05:00 > 0:05:03'Heat some cream in a pan and add caster sugar.
0:05:04 > 0:05:07'Then, the star of the recipe, lavender.'
0:05:07 > 0:05:08About two teaspoons.
0:05:08 > 0:05:11That will get infused into the cream.
0:05:11 > 0:05:13Now, this needs to come to the boil,
0:05:13 > 0:05:16basically to dissolve the sugar that's in there at the moment.
0:05:16 > 0:05:20'Once it's boiled, add the juice of two lemons.'
0:05:20 > 0:05:23Once it's all dissolved,
0:05:23 > 0:05:26it's ready then to go straight into your jars here.
0:05:26 > 0:05:29If I get a jug to put this in.
0:05:32 > 0:05:34Once it's gone in the fridge, it then sets.
0:05:34 > 0:05:36That's what makes the posset.
0:05:36 > 0:05:39In medieval times, posset was a drink
0:05:39 > 0:05:44split and curdled by lemon juice, but today the sugar stabilises it
0:05:44 > 0:05:46into a mousse-like, velvety texture.
0:05:46 > 0:05:50It's such a clean food to have at the end of a meal.
0:05:50 > 0:05:52It's absolutely gorgeous.
0:05:52 > 0:05:55And, traditionally, would they have a biscuit with it, or not?
0:05:55 > 0:05:58- Easy, easy.- Oh, coming in?
0:05:58 > 0:06:00Now this is going to go in the fridge
0:06:00 > 0:06:03- and to go this I'm going to make a lavender biscuit!- Great!
0:06:03 > 0:06:05OK? This is going to go straight in the fridge.
0:06:07 > 0:06:11Now, to make the biscuits, here I have some softened butter.
0:06:11 > 0:06:14To which I'm going to add some lavender, straight in.
0:06:14 > 0:06:16It's a good time to add.
0:06:16 > 0:06:20It releases all the oils, while you're beating the thing to death.
0:06:20 > 0:06:24'Beat in some caster sugar, flour and mix thoroughly.
0:06:25 > 0:06:28This is basically going to make a very crumbly biscuit.
0:06:28 > 0:06:30Pop that on the bench.
0:06:30 > 0:06:32'Roll the dough into a sausage.
0:06:32 > 0:06:34'Wrap in grease-proof paper.
0:06:34 > 0:06:37'And chill in the fridge for half an hour.'
0:06:37 > 0:06:39You end up with this,
0:06:39 > 0:06:41which is now easy to cut into biscuits.
0:06:41 > 0:06:43You just pop this onto a tray.
0:06:43 > 0:06:48'Bake in the oven at 160 degrees for 20 minutes.
0:06:48 > 0:06:50'Once they have gone golden, they're done.'
0:06:50 > 0:06:54And, over here, are said biscuits.
0:06:54 > 0:06:56When I bring the posset out...
0:06:58 > 0:06:59- Look at these fellows.- Mmm.
0:07:01 > 0:07:03These are going to be absolutely delicious.
0:07:03 > 0:07:06'After half an hour in the fridge, they're setting nicely.'
0:07:06 > 0:07:10Pop a couple of those on there, with these gorgeous...
0:07:11 > 0:07:12..biscuits.
0:07:12 > 0:07:17Do you want some fresh, Paul, because that's a bit more colourful?
0:07:17 > 0:07:18- It is, indeed.- Yeah.
0:07:20 > 0:07:22There you have it, lemon and lavender posset,
0:07:22 > 0:07:24with lavender biscuits.
0:07:26 > 0:07:29'This is a light, delicate way to finish a lunch,
0:07:29 > 0:07:32'especially if you're eating in the garden.'
0:07:40 > 0:07:43As a baker, I temper chocolate occasionally,
0:07:43 > 0:07:46but I'm always happy to pick up tips from a master,
0:07:46 > 0:07:49and who better than expert chocolatier, Paul Young.
0:07:49 > 0:07:52- How are you doing?- I'm all right, Paul. Are you all right?- I'm good.
0:07:52 > 0:07:55'Paul is going to show me his easy, yet effective decorations,
0:07:55 > 0:07:57'but we'll come to that.'
0:07:57 > 0:08:02- My eyes were initially drawn to this box of chocolates.- Good.
0:08:02 > 0:08:05- Now, you've got a huge selection here.- I have.
0:08:05 > 0:08:08I know you do a champagne ganache one. Which one is it?
0:08:08 > 0:08:11- It's this one, or this one in the corner.- Or that one?
0:08:11 > 0:08:14It's just champagne and chocolate. Nothing else.
0:08:14 > 0:08:16Which means it's really boozy. It's really strong.
0:08:16 > 0:08:18He's going to do the second one.
0:08:18 > 0:08:20Mmm. You can taste the champagne.
0:08:20 > 0:08:21- It's sort of fizzes, as well.- Yeah.
0:08:21 > 0:08:25- You've got that gorgeous chocolate, as well. - It is all about the chocolate.
0:08:25 > 0:08:27If you've got good chocolate, you can make good chocolates.
0:08:27 > 0:08:29You can't make bad chocolate taste good.
0:08:29 > 0:08:30What's that one?
0:08:30 > 0:08:31That one is Bakewell tart.
0:08:31 > 0:08:34It's everything in a Bakewell tart, in a truffle.
0:08:34 > 0:08:37It tastes just like it, you get that almond in there,
0:08:37 > 0:08:39little apricot flake in there
0:08:39 > 0:08:41- and you've got those nuts on the top.- It's lovely.
0:08:41 > 0:08:43Have you got a sausage roll one?
0:08:43 > 0:08:46I haven't got a sausage roll one but I've got a goat's cheese one.
0:08:46 > 0:08:48- Oh! Have you?- It's like cheesecake.
0:08:48 > 0:08:50Goat's cheese? Yeah, it works. Try it.
0:08:50 > 0:08:53But with a delicate, dark chocolate, you don't want the chocolate
0:08:53 > 0:08:56- to overpower the goat's cheese. - You do!
0:08:56 > 0:08:59- You do?!- I don't like goat's cheese.
0:08:59 > 0:09:01'There's no limits to Paul Young's chocolates.
0:09:01 > 0:09:05'He's also got Eccles cake, coffee,
0:09:05 > 0:09:09'lime and lemon grass caramel with mango
0:09:09 > 0:09:11'and classic rocher.'
0:09:11 > 0:09:15- Is there another layer?- No. You've nearly eaten half, anyway!
0:09:15 > 0:09:17How much are you looking at for one chocolate?
0:09:17 > 0:09:20One chocolate is £2.
0:09:20 > 0:09:21- What?!- I know.
0:09:21 > 0:09:24We are, though, London's only handmade chocolate company,
0:09:24 > 0:09:28- believe it or not.- I've just eaten £16 worth of chocolates.- You have.
0:09:28 > 0:09:2916 quid?!
0:09:30 > 0:09:33We use some of the best chocolate from small producers, as well.
0:09:33 > 0:09:35What are you going to show us now?
0:09:35 > 0:09:39The key thing that intimidates everybody, as we said, is tempering.
0:09:39 > 0:09:43Tempering simply means introducing strength to the chocolate.
0:09:43 > 0:09:46When you see a really shiny Easter egg,
0:09:46 > 0:09:49or a shiny bar of chocolate, you know the chocolate's tempered.
0:09:49 > 0:09:52It's been heated and cooled and mixed on a granite,
0:09:52 > 0:09:55or marble, slab, to then give it strength.
0:09:55 > 0:09:57You're going to show us how to do it, then?
0:09:57 > 0:09:59I'm going to show you exactly how to do it.
0:09:59 > 0:10:02Once you can do it, you can make chocolate Easter eggs,
0:10:02 > 0:10:04decoration curls, swirls,
0:10:04 > 0:10:06you can do anything with chocolate once you can temper.
0:10:06 > 0:10:09In the bowl is our melted chocolate, about 55 degrees.
0:10:09 > 0:10:13Pour just over two thirds out onto the slab.
0:10:13 > 0:10:15'Most chocolatiers use thermometers
0:10:15 > 0:10:17'and all kinds of technical equipment.
0:10:17 > 0:10:21'Paul Young teaches by eye, that's a clever thing.'
0:10:21 > 0:10:23- Milk chocolate's thicker.- Yeah.
0:10:23 > 0:10:26- You can see this has gone much thinner and wider.- Yeah, I notice.
0:10:26 > 0:10:29Pallete knife in your right hand, scraper in your left.
0:10:29 > 0:10:31You've got to spread out the chocolate.
0:10:32 > 0:10:35Once you've spread out and it's even thickness.
0:10:35 > 0:10:37Hang on! I haven't done this yet!
0:10:37 > 0:10:40You have to work quick or it'll set, it'll go lumpy.
0:10:40 > 0:10:43- Scrape the chocolate... - I haven't done it yet! Hang on!
0:10:43 > 0:10:45If that goes lumpy, we'll have to start all over again.
0:10:45 > 0:10:48- Oh, no.- Swap hands. Do as you're told!
0:10:48 > 0:10:51You're going to scrape from the outside into the middle.
0:10:51 > 0:10:55So all the chocolate is going to end up where you poured it at the beginning.
0:10:57 > 0:11:01So what we're doing is spreading the chocolate to cool it
0:11:01 > 0:11:04and if we left it on the slab, it would set solid.
0:11:04 > 0:11:08That's why we've left some melted chocolate in our bowl.
0:11:08 > 0:11:11- Ah...- To stop it setting.- OK.
0:11:11 > 0:11:14That's what we're looking for when it goes very, very thick.
0:11:14 > 0:11:17What we're going to do now is scrape that thick chocolate
0:11:17 > 0:11:20into my bowl of melted chocolate.
0:11:22 > 0:11:24That's it, well done. That's brilliant.
0:11:24 > 0:11:28Now you have two or three minutes of mixing to make sure
0:11:28 > 0:11:31the temperature of the chocolate is even all the way through.
0:11:32 > 0:11:35- You'll notice it's very, very shiny now.- Yeah.
0:11:35 > 0:11:38It's because everything is emulsified together.
0:11:38 > 0:11:41The really traditional way to check if your chocolate is tempered,
0:11:41 > 0:11:42dip a corner in...
0:11:43 > 0:11:45Touch your bottom lip.
0:11:45 > 0:11:48It should feel at body temperature, neither hot nor cold.
0:11:48 > 0:11:53- It feels about that.- Once we know it's tempered, we can start using it.
0:11:53 > 0:11:56This is the clever bit. You can do so many things with chocolate
0:11:56 > 0:11:59but the easiest way to get something really modern and contemporary,
0:11:59 > 0:12:03to really lift the tart, is with acetate.
0:12:03 > 0:12:05Chocolate loves acetate sheets.
0:12:05 > 0:12:09All you need to do is take a sheet, start to crumple it up.
0:12:09 > 0:12:11That's it.
0:12:11 > 0:12:14If we just spoon on some chocolate.
0:12:14 > 0:12:18All we do now is pop that in the fridge for two or three minutes
0:12:18 > 0:12:20until it's really, really crisp.
0:12:20 > 0:12:24Peel off the plastic and we can decorate our tarts.
0:12:24 > 0:12:25So I'll pop this one in.
0:12:25 > 0:12:27It doesn't take very long at all.
0:12:27 > 0:12:30Then get decorating.
0:12:30 > 0:12:33'After 15 minutes in the fridge, it's set.'
0:12:33 > 0:12:36So, OK, now you can hold them.
0:12:36 > 0:12:37Look, they've stiffened up.
0:12:37 > 0:12:39What we need to do is turn it over,
0:12:39 > 0:12:42and you should be able to start to peel off the plastic.
0:12:42 > 0:12:45Don't worry, it will break into pieces. It's meant to.
0:12:45 > 0:12:48Lift them up by their edges and position them
0:12:48 > 0:12:52on the tart in whatever design, decoration you like.
0:12:52 > 0:12:54- Mix it up?- Yeah, you can mix it up.
0:12:54 > 0:12:57It looks very thin but what's good about it is,
0:12:57 > 0:13:01if you've got a really delicate dessert, these are paper thin.
0:13:01 > 0:13:04They are really, really, great for anything where
0:13:04 > 0:13:07you can't have the weight on the top.
0:13:07 > 0:13:10That looks fantastic. I think, with the chocolate shards on there,
0:13:10 > 0:13:12- it looks very retro.- Yeah, it does.
0:13:12 > 0:13:14'And that's not all from Paul.
0:13:15 > 0:13:17'He'll be using more tempering tricks later
0:13:17 > 0:13:21'to turn my chocolate and prune tart into a show stopper.'
0:13:27 > 0:13:30When I was a lad, my dad's cheese and onion pasties were the best.
0:13:30 > 0:13:34Inspired by him, I'm going to make a cheese, onion and potato pie.
0:13:34 > 0:13:37My search for the mature cheddar that the pie needs,
0:13:37 > 0:13:39led to a village in North Yorkshire,
0:13:39 > 0:13:42where there's more to the cheese than meets the eye.
0:13:42 > 0:13:46'For this recipe, I've found a very special cheese, indeed.
0:13:46 > 0:13:51'Dale End Cheddar tastes great and has a heart-warming story behind it.
0:13:51 > 0:13:54'This is Botton village, a self-sufficient community
0:13:54 > 0:13:58'of five small farms, deep in the North York Moors.
0:13:58 > 0:14:02'It was set up in 1955 to offer adults with special needs
0:14:02 > 0:14:07'and learning disabilities the support they need to enjoy a fulfilling life.
0:14:07 > 0:14:09'They spend their days farming and working and,
0:14:09 > 0:14:13'more importantly, enjoying the fruits of their labour.'
0:14:14 > 0:14:15The people with special needs,
0:14:15 > 0:14:17they have the opportunity
0:14:17 > 0:14:20to develop in the working environment -
0:14:20 > 0:14:23and the creamery is a good example of that -
0:14:23 > 0:14:26and reach a high level of skill
0:14:26 > 0:14:30and it's very important in Botton that they have that opportunity.
0:14:30 > 0:14:36Also, the work is for a reason, and for a purpose.
0:14:36 > 0:14:40'280 carers, farmers and residents all live in the valley,
0:14:40 > 0:14:45'most in shared houses, as extended families of all ages and abilities.
0:14:46 > 0:14:50'The cheese-making process starts at the crack of dawn.
0:14:50 > 0:14:54'It's 5.30am, milking time for the cows.'
0:14:54 > 0:14:56Cows ready?
0:14:56 > 0:14:58- Shall we get them.- Yeah
0:15:01 > 0:15:05'Farmer Gilberto and resident David are in charge.
0:15:05 > 0:15:07'Each farm has its own herd.
0:15:07 > 0:15:09'With 12 cows, this is one of the biggest.
0:15:09 > 0:15:12'David's role is to lead the cows to the parlour
0:15:12 > 0:15:15'and help with the milking.'
0:15:15 > 0:15:18Without the team that we have, we couldn't produce
0:15:18 > 0:15:21what we are doing. I mean, for myself,
0:15:21 > 0:15:23I certainly enjoy working with the people that we have,
0:15:23 > 0:15:26supporting the people we have and seeing the satisfaction
0:15:26 > 0:15:29they actually get from what they do.
0:15:34 > 0:15:37'The milk is then taken to Botton's own creamery,
0:15:37 > 0:15:40'where Alistair and his helpers have arrived
0:15:40 > 0:15:42'and are ready to make all sorts of cheeses,
0:15:42 > 0:15:46'including Gouda, Brie and that all-important cheddar.'
0:15:46 > 0:15:49- Morning, Alistair.- Morning.
0:15:49 > 0:15:51So, 985 litres this morning.
0:15:53 > 0:15:55'Alistair starts the cheese-making process
0:15:55 > 0:15:59'and work is in full swing all over the farm.
0:15:59 > 0:16:02'The vegetable patch is being cultivated,
0:16:02 > 0:16:04'ready for next year's crops.
0:16:05 > 0:16:08'Back at the creamery, the curds have been rested
0:16:08 > 0:16:10'and are ready for the next stage.
0:16:10 > 0:16:13'Ian Hatcher, who lives on one of Botton's other farms,
0:16:13 > 0:16:16'comes in to help Alistair every day.
0:16:16 > 0:16:18'Ian's live here for the past nine years
0:16:18 > 0:16:21'and he takes great pride in making the cheese.'
0:16:21 > 0:16:23I enjoy it.
0:16:23 > 0:16:25It's fun
0:16:25 > 0:16:29and I enjoy pushing them into the moulds.
0:16:29 > 0:16:31Al is a very good teacher.
0:16:34 > 0:16:38'The curds are then milled and pressed into moulds by hand.
0:16:38 > 0:16:40'Alistair likes to keep it fun by turning
0:16:40 > 0:16:43'part of the process into a competition...'
0:16:43 > 0:16:46Oh, nearly, nearly.
0:16:46 > 0:16:48'..to guess the exact weight.'
0:16:53 > 0:16:56- You've got too much in there, Ian. - Oh, well.
0:16:56 > 0:17:00'The curds are then stacked to allow the whey to drain away.
0:17:00 > 0:17:04'Finished cheddar wheels can take up to two years to mature.
0:17:04 > 0:17:07'so it's Rob Roland's job to keep them clean of mould.'
0:17:07 > 0:17:10'By tea-time, everyone is hungry, which is just as well,
0:17:10 > 0:17:13'there's plenty of great quality cheese on the menu.
0:17:13 > 0:17:16For creamery manager, Alistair,
0:17:16 > 0:17:19'community spirit is the key to Botton's success.'
0:17:19 > 0:17:23Botton cheese means that it's been made with a lot of love and care,
0:17:23 > 0:17:27right through from the milking of the cows,
0:17:27 > 0:17:30right through to the way we try and handle the milk
0:17:30 > 0:17:32in the cheese vat.
0:17:32 > 0:17:37The whole production, that passion, does make the cheese taste different.
0:17:40 > 0:17:43I'm delighted that our cheese producers, Ian, Rob and Alistair,
0:17:43 > 0:17:47have travelled down from Botton to join me. Hello, good morning.
0:17:47 > 0:17:49Alistair, I think you're doing a fantastic job.
0:17:49 > 0:17:53From these cheeses here, I think they look incredible, you know.
0:17:53 > 0:17:56Do you enjoy your role as well? Do you enjoy working on the farm?
0:17:56 > 0:17:59I do. It's tiring.
0:17:59 > 0:18:02- Is it a big...is it long day?- Yeah.
0:18:02 > 0:18:06- We start at half past five... - In the morning?
0:18:06 > 0:18:10- Yeah.- And then we finish at half six.
0:18:10 > 0:18:13Half six? That's nearly 13 hours.
0:18:13 > 0:18:16- That's a big day.- Yeah. - Do you have a big dinner afterwards?
0:18:16 > 0:18:19- Not much. - They don't feed you either?!
0:18:19 > 0:18:22So you work 13 hours a day, no food.
0:18:22 > 0:18:25- I agree.- I'm going to have to go up to this Botton farm.
0:18:25 > 0:18:26I'm going to have to come up.
0:18:26 > 0:18:28So you've brought a variety of different cheeses here.
0:18:28 > 0:18:31This one looks interesting, the Brie.
0:18:31 > 0:18:33- Wow! That's ripe, isn't it?- Yeah.
0:18:33 > 0:18:37I mean, the thing about a Brie, as far as I'm concerned,
0:18:37 > 0:18:39if you smell it and it smells like my socks,
0:18:39 > 0:18:42after I've been on a run...
0:18:42 > 0:18:43..like I run!
0:18:43 > 0:18:46Then you know that it's going to be a good Brie.
0:18:46 > 0:18:48I mean, this one is so soft.
0:18:48 > 0:18:50Look at that.
0:18:50 > 0:18:52I did try and keep it in my socks last night.
0:18:52 > 0:18:54THEY LAUGH
0:18:54 > 0:18:57To give it extra flavour.
0:18:58 > 0:19:01Mmm, that's delicious.
0:19:01 > 0:19:03Is this popular?
0:19:03 > 0:19:07Yes. The Brie is one of...a popular cheese that we produce.
0:19:07 > 0:19:11- When you're looking at this cheese, here. This is your cheddar.- Yes.
0:19:11 > 0:19:14This is the one I want to use in my dish.
0:19:14 > 0:19:17I'm going to make a cheese, onion and potato pie.
0:19:17 > 0:19:20Now, when I was a little kid, my dad used to own a bakery
0:19:20 > 0:19:23and so I used to get out of bed at about half three in the morning.
0:19:23 > 0:19:25So you've got a massive lie-in.
0:19:25 > 0:19:28I would work through, but only to about half one,
0:19:28 > 0:19:29so I'd be on ten hours.
0:19:29 > 0:19:33I'd only do it half-day, you'd still be cracking on.
0:19:33 > 0:19:35What I'm going to start with is the pastry.
0:19:35 > 0:19:39Now, I've got some flour here, to which I'm going to add some cheeses.
0:19:39 > 0:19:44Now I've got your cheddar cheese here, which is finely grated
0:19:44 > 0:19:47and I've got some Parmesan going in there as well.
0:19:47 > 0:19:51I'm going to add just a little touch of seasoning.
0:19:51 > 0:19:56'I'm using butter for flavour and lard to give the pastry a crisp bite
0:19:56 > 0:20:00'and I'm adding just enough water to bind it all together.'
0:20:00 > 0:20:04Get it all into one bulk, one piece, pop that on the bench.
0:20:04 > 0:20:06I've got some flour here.
0:20:06 > 0:20:09I can get my mucky hands in there.
0:20:09 > 0:20:11Coat in a little bit of flour,
0:20:11 > 0:20:12just work that dough.
0:20:14 > 0:20:17Now that is about right.
0:20:17 > 0:20:20Now that goes into the fridge just to chill down a little bit
0:20:20 > 0:20:22and it makes it easier to roll out
0:20:22 > 0:20:25and I'll come back to that later.
0:20:25 > 0:20:27'For the filling, pre-boil some Desiree potatoes
0:20:27 > 0:20:31'until they're light, fluffy and ready for mashing.'
0:20:31 > 0:20:36Give it a bit of grief. Smash this... This is a great job, this.
0:20:36 > 0:20:40- Do you want to have a go? - I'll have a go.
0:20:40 > 0:20:43- I'll have a break.- I'll have a go.
0:20:43 > 0:20:47- Right, Rob, you just need to smash those potatoes, all right?- Yes.
0:20:47 > 0:20:49You've got more strength than I have.
0:20:49 > 0:20:51I'm going to need two hands.
0:20:51 > 0:20:53- Takes a bit of work, doesn't it? - Yes.
0:20:53 > 0:20:56- Do you like potatoes? - Oh, I love potatoes.
0:20:56 > 0:20:59I love cheese and potato pie.
0:20:59 > 0:21:01I reckon that's finished, Paul.
0:21:01 > 0:21:04I reckon that's done. Thanks very much indeed, Rob.
0:21:04 > 0:21:07- That saves me a job.- Yes. - That's just good enough.
0:21:07 > 0:21:10'Then chop and add some chives.'
0:21:10 > 0:21:12And this is your beautiful cheese.
0:21:12 > 0:21:15Now I'm going to get my grater here.
0:21:17 > 0:21:20I'm going to grate quite a big chunk of this
0:21:20 > 0:21:24because I think it's going to go exceptionally well inside this pie.
0:21:24 > 0:21:29Now here's all the cheese. I'm going to put that all in there.
0:21:29 > 0:21:32'Roughly chop and add the onion and a dash of milk,
0:21:32 > 0:21:35'give it a good mix and spread it out on a baking tray.'
0:21:37 > 0:21:39Now you need to flatten this off as much as you can,
0:21:39 > 0:21:42a little bit of seasoning, white pepper,
0:21:42 > 0:21:48bit of salt and finally on top of that, you need to put your pastry,
0:21:48 > 0:21:49like so.
0:21:51 > 0:21:52Once you've stretched it,
0:21:52 > 0:21:55just try and trim off the ends with your hands or a knife,
0:21:55 > 0:21:59take it to the outside, easiest thing to do it, with your hand,
0:21:59 > 0:22:03and then drop that down into the pie on top of the mashed potato,
0:22:03 > 0:22:06like so.
0:22:06 > 0:22:09'Then glaze the pastry with a beaten egg
0:22:09 > 0:22:13'and it's ready to go in the oven at 200 degrees for 30 minutes.'
0:22:13 > 0:22:16When you bring it out, you need to leave it to cool,
0:22:16 > 0:22:20because I'd rather eat this warm than hot
0:22:20 > 0:22:24and there you have it. You have your cheese, onion, potato pie
0:22:24 > 0:22:28with a beautiful cheese pastry lid.
0:22:30 > 0:22:34'The crunchy shortcrust top is a perfect contrast
0:22:34 > 0:22:37'to the smooth, cheesy, potato filling.'
0:22:41 > 0:22:45'Earlier, chocolatier Paul Young taught me the art of tempering.
0:22:45 > 0:22:49'Now I'm going to show him my chocolate and prune tart.
0:22:49 > 0:22:51'I hope he'll decorate it.'
0:22:51 > 0:22:54Now this is going to be the chocolate and prune tart.
0:22:54 > 0:22:57In here, I have the flour, because it's chocolate,
0:22:57 > 0:23:00I'm adding cocoa powder to that straight in there.
0:23:00 > 0:23:06'Add icing sugar, an egg yolk, lemon juice and some butter.'
0:23:06 > 0:23:08So, while I'm crumbing down this, Paul,
0:23:08 > 0:23:09what have you decided to put on the top?
0:23:09 > 0:23:11I'm going to make the same crumpled texture.
0:23:11 > 0:23:15We're going to put really bright shimmering gold and bronze powders
0:23:15 > 0:23:17on top of it to lift it. So that bronzy colour for the prunes
0:23:17 > 0:23:20and then the gold bit will help the chocolate colours come through.
0:23:20 > 0:23:22Fantastic, so you're using proper gold?
0:23:22 > 0:23:26It has got some powdered gold in there, with edible pigment,
0:23:26 > 0:23:28so it will be really sparkly.
0:23:28 > 0:23:31'Paul's gold trick is simple but effective.
0:23:31 > 0:23:34'Sprinkle pigmented powder straight onto the acetate
0:23:34 > 0:23:36'before pouring on the chocolate
0:23:36 > 0:23:38'and it will coat just one side.'
0:23:38 > 0:23:41OK, so what I'm doing is crumbing down the dry mixture
0:23:41 > 0:23:44with the butter, turn it into breadcrumbs again.
0:23:44 > 0:23:48'Then add water and mix until it binds together.'
0:23:48 > 0:23:49See how dark it actually becomes.
0:23:49 > 0:23:51It even gets darker with the liquid,
0:23:51 > 0:23:54because the cocoa powder is beginning to melt.
0:23:54 > 0:23:56Beautiful pastry.
0:23:56 > 0:24:00When you've lined your tart shell, it looks like this,
0:24:00 > 0:24:03but what you must do is overlap the sides,
0:24:03 > 0:24:05then bake it off, but you need baking beans,
0:24:05 > 0:24:08the paper underneath, and it takes about 20 minutes
0:24:08 > 0:24:10at around 180 degrees.
0:24:10 > 0:24:13Bring it out and then trim it with a knife all the way around,
0:24:13 > 0:24:14nice and carefully.
0:24:14 > 0:24:19OK, that's your base done. Now the filling - what I've got in here...
0:24:19 > 0:24:21I feel like a chocolate guy now.
0:24:21 > 0:24:23This is the basic ganache -
0:24:23 > 0:24:26so what you do is you warm the cream through,
0:24:26 > 0:24:28drop your chocolate into the cream
0:24:28 > 0:24:30and then slowly just carry on stirring it
0:24:30 > 0:24:32and it will begin to melt.
0:24:32 > 0:24:33Don't try and rush it,
0:24:33 > 0:24:35as Paul said, you'll have a problem with your chocolate.
0:24:35 > 0:24:38It could split if you do it too quick or it could bake
0:24:38 > 0:24:40and go really grainy, it could overcook.
0:24:40 > 0:24:43Yes, absolutely. So what I'm going to do is add to this...
0:24:43 > 0:24:46Now, you've got a ganache. This is the unusual bit.
0:24:46 > 0:24:50'In a separate bowl, put mascarpone, two eggs and whisk.'
0:24:50 > 0:24:53Now that needs to be incorporated into the chocolate.
0:24:53 > 0:24:58Start off with a little bit first, don't overwhelm the chocolate
0:24:58 > 0:25:03and then add the remaining mixture of the mascarpone and egg.
0:25:03 > 0:25:06Mix and pour into the pastry case.
0:25:06 > 0:25:08'Add the chopped prunes
0:25:08 > 0:25:12'that have been soaked in boiling water, vanilla and brandy.'
0:25:12 > 0:25:14And then it goes back into the oven
0:25:14 > 0:25:18at 180 degrees Celsius for about 25 minutes.
0:25:18 > 0:25:20When you bring it out, it will wobble slightly,
0:25:20 > 0:25:22not as much as that, you can see that's liquid,
0:25:22 > 0:25:24but you almost get a jelly wobble in the middle.
0:25:24 > 0:25:26That's when you know it's baked.
0:25:26 > 0:25:31- Looks good.- Over here is my finished tart.- Beautiful.
0:25:31 > 0:25:33You've got that beautiful chocolate,
0:25:33 > 0:25:38- it's full of prunes, gorgeous crispy chocolate shell, and Paul...- Right.
0:25:38 > 0:25:39..you finish that off.
0:25:39 > 0:25:41So we're doing the same technique,
0:25:41 > 0:25:43tempered the chocolate, acetate shape, but this time
0:25:43 > 0:25:46lots of the gold powder, glitter powder,
0:25:46 > 0:25:49which you can buy in loads of websites, in department stores.
0:25:49 > 0:25:53It's come off as one sheet so I'm just going to smash it up,
0:25:53 > 0:25:55got some big bits here as well, look,
0:25:55 > 0:25:57and this is where you can really get dramatic.
0:25:57 > 0:26:00You can really go to town and get something really big
0:26:00 > 0:26:02and architectural on here.
0:26:03 > 0:26:06And this is where, if you're not artistic, you don't need to be.
0:26:06 > 0:26:10This really is about just making it a big showstoppy,
0:26:10 > 0:26:12a little bit different
0:26:12 > 0:26:14and this will surprise your friends.
0:26:14 > 0:26:18- They'll wonder how you've done it. There you go.- Thank you, Paul.
0:26:18 > 0:26:19Beautiful. Look at that.
0:26:19 > 0:26:21A chocolate and prune tart
0:26:21 > 0:26:25topped with some beautiful tempered chocolate with pieces of gold.
0:26:26 > 0:26:30'Delicious served on its own, with fruit or even cream.
0:26:30 > 0:26:34'This is a wonderful dish to end any meal.'
0:26:41 > 0:26:45'It's time for my guests who have helped me create these recipes
0:26:45 > 0:26:46'to join me in eating them.'
0:26:46 > 0:26:48Thanks, guys, for being so patient today
0:26:48 > 0:26:52and thank you for bringing all your ingredients and expertise.
0:26:52 > 0:26:56- I suppose we'd better start with the cheese and onion.- Sounds gorgeous.
0:26:56 > 0:26:58Yes, it does sound very, very good.
0:26:58 > 0:27:02'My cheese, onion and potato pie, thanks to Ian, Rob, and Alistair
0:27:02 > 0:27:05'who provided the cheddar.
0:27:05 > 0:27:07I love the softness of it.
0:27:07 > 0:27:10- It's like sinking into a duvet or something.- It is.- It's so soft.
0:27:10 > 0:27:12'My lemon and lavender posset,
0:27:12 > 0:27:15'with ingredients fresh from Lucia's garden.'
0:27:15 > 0:27:18Mm, that's the perfect amount of lavender for me.
0:27:18 > 0:27:20Cos I don't like it too strong.
0:27:20 > 0:27:21Did you like it, Ian?
0:27:21 > 0:27:23It's very...
0:27:23 > 0:27:26interesting.
0:27:26 > 0:27:28You cheeky monkey!
0:27:28 > 0:27:30Are you telling me you don't like that?
0:27:30 > 0:27:33- No...!- That's the last time you're coming to my house, Ian.
0:27:33 > 0:27:36I was going to say, "Stay for dinner!"
0:27:36 > 0:27:38I love you, Ian. I just want you to know that.
0:27:38 > 0:27:39Rob, do you like that chocolate cake?
0:27:39 > 0:27:43- Yes, very much, very much so. - You're welcome back again. Alistair?
0:27:43 > 0:27:45- I like that.- I'm glad you're enjoying it, but you guys here,
0:27:45 > 0:27:47thank you for coming down.
0:27:47 > 0:27:50- Have you enjoyed your stay?- We have. - I've loved it here.
0:27:50 > 0:27:52- I have!- I've enjoyed it very much.
0:27:52 > 0:27:54You're going to take this home with you.
0:27:54 > 0:27:57You're not leaving this table until you've finished.
0:27:57 > 0:27:58It's your cheese.
0:28:00 > 0:28:01I've had great fun today
0:28:01 > 0:28:05and I hope you feel inspired to cook some of these delicious recipes.
0:28:05 > 0:28:07I'll have more pies and puds on the menu next time.
0:28:07 > 0:28:10See you, then. Any more chocolate anyone?
0:28:10 > 0:28:12- Oh, chuck it over this way. - I will do.
0:28:16 > 0:28:20Subtitles by Red Bee Media Ltd