0:00:02 > 0:00:05I'm all about national treasures today. I've got Scotch pies, Spanish pastries
0:00:05 > 0:00:10and the good old British beetroot, all cooked right here in my kitchen.
0:00:21 > 0:00:23Hello and welcome to Pies & Puds,
0:00:23 > 0:00:27my one-man mission to celebrate Britain's comfort food.
0:00:27 > 0:00:29Here's what's coming up on the show today.
0:00:30 > 0:00:33On today's show, baking for kicks.
0:00:33 > 0:00:38The Scottish savoury that's become a fixture at football grounds across the country.
0:00:38 > 0:00:40It's traditional, every game. You've got to have a pie.
0:00:40 > 0:00:43I bake my own version of the Scotch pie.
0:00:43 > 0:00:47It's like going back to almost medieval pie-making.
0:00:47 > 0:00:51I banish those schoolday beetroot blues with the help of some beetroot lovers.
0:00:51 > 0:00:55I'm going to raise my glass to the humble beetroot!
0:00:55 > 0:00:57- Cheers!- Cheers.
0:00:57 > 0:01:01They inspire me to make my sweet-and-spicy beetroot pie.
0:01:01 > 0:01:02Look at that.
0:01:03 > 0:01:05It's amazing stuff.
0:01:05 > 0:01:11And Spanish sensation Omar Allibhoy makes a wonderful ensaimada Mallorquina,
0:01:11 > 0:01:15a typically Majorcan pastry made for festivals and celebrations.
0:01:15 > 0:01:17- It's like a tug-of-war.- Yes!
0:01:18 > 0:01:21And I make my version of a lardy cake.
0:01:21 > 0:01:25So what you end up with is quite a robust loaf.
0:01:26 > 0:01:30And my guests get to join me in eating everything,
0:01:30 > 0:01:34and if you want to try them too, all my recipes are on the BBC website.
0:01:43 > 0:01:45No-one likes a pie more than me,
0:01:45 > 0:01:51or so I thought until I discovered the Scotch pie is the most popular savoury product in Scotland.
0:01:51 > 0:01:53And here's why.
0:01:58 > 0:02:01It's traditional, every game. You've got to have a pie.
0:02:01 > 0:02:04What makes a good Scotch pie to me is plenty of meat and as long as it's not too greasy.
0:02:04 > 0:02:08You know, a good filling, lots of, you know, crust on the outside as well,
0:02:08 > 0:02:11it's just beautiful, quite fiery, toasty on the outside as well,
0:02:11 > 0:02:13beautiful so it is, you can't whack it.
0:02:13 > 0:02:16The best way to eat a Scotch pie is the way I'm eating it just now.
0:02:16 > 0:02:19It's not too warm, it's just nice for eating.
0:02:19 > 0:02:21And I like brown sauce on it.
0:02:22 > 0:02:25Just right down the hatch, break the crust off, right down the hatch.
0:02:25 > 0:02:27So the footy fans love them,
0:02:27 > 0:02:31and although Scotland doesn't have a world champion footy team, sorry, lads,
0:02:31 > 0:02:34it does have a world champion of Scotch pies,
0:02:34 > 0:02:37Airdrie bakers JB Christie.
0:02:37 > 0:02:39So here we are in the shop...
0:02:40 > 0:02:43As you can see we make much more than pies,
0:02:43 > 0:02:47but proudly positioned at the front of the shop is our Scotch pies.
0:02:47 > 0:02:52And this year our endeavours were rewarded
0:02:52 > 0:02:54with the World Scotch Pie award.
0:02:54 > 0:02:56An accolade indeed.
0:02:56 > 0:02:59With any kind of pie, getting the pastry right is key.
0:02:59 > 0:03:03And Andrew's bakery has perfected the art of Scotch pie crust.
0:03:03 > 0:03:06The dough really wants to be well developed,
0:03:06 > 0:03:10so that you get this nice silky dough that you're able to pull apart,
0:03:10 > 0:03:13and it's very workable and malleable.
0:03:13 > 0:03:17It's June's job to use a machine called the Waddell
0:03:17 > 0:03:20that stamps out the pastry into cases.
0:03:20 > 0:03:24When the shell first comes off the Waddell, it's too soft for us to use,
0:03:24 > 0:03:29and we find, as most bakers will find, we get bellying and it collapses.
0:03:29 > 0:03:34We allow it to sit for three days to dry out, and we call it curing,
0:03:34 > 0:03:39and after the three days' curing we find that the shell is firm enough for us to then add the meat to,
0:03:39 > 0:03:41and we have a nice firm shell,
0:03:41 > 0:03:44that gives us the good contrast for the finished baked product,
0:03:44 > 0:03:47that you get a nice crispy shell with a nice moist meat filling.
0:03:47 > 0:03:52These pies are not blind-baked. The cases are just left out to dry.
0:03:52 > 0:03:53That's why they're so crisp.
0:03:53 > 0:03:58And the meat itself is... it's 90-odd per cent beef.
0:03:59 > 0:04:01Now for the filling.
0:04:01 > 0:04:03How do they get that signature spicy flavour?
0:04:03 > 0:04:07We like to think that we're different and we're better than other people
0:04:07 > 0:04:12because of the then blend that we put into that meat of the spices that we use...
0:04:12 > 0:04:17which I won't give away, but the spices that we use give a slightly spicy Scotch pie,
0:04:17 > 0:04:20which some people think has got a bit of a kick to it,
0:04:20 > 0:04:23but most people enjoy it.
0:04:23 > 0:04:27Andrew's bakery makes over 100 dozen pies fresh every day,
0:04:27 > 0:04:31that's 1,200 individual pies, finished by hand.
0:04:35 > 0:04:37So that's them in the oven.
0:04:37 > 0:04:40Scottish flour, Scottish meat, local butcher,
0:04:40 > 0:04:44made on a table in a Scottish bakery by Scottish bakers and baked in a Scottish oven.
0:04:44 > 0:04:50This isn't just a pie, it's a national staple, steeped in pride and tradition.
0:04:51 > 0:04:57Having shaped, filled and baked the pies, Andrew now has to feed 1,200 pie-hungry Scots.
0:04:57 > 0:04:59I wonder where he'll find them?
0:04:59 > 0:05:02We have a new customer in Albion Rovers.
0:05:02 > 0:05:06The first home game today which we're supplying the pies to,
0:05:06 > 0:05:09it's a local derby against Clyde,
0:05:09 > 0:05:11so, hopefully, lots of pie-eating.
0:05:11 > 0:05:15Pie-eating at football matches is quite a traditional thing.
0:05:15 > 0:05:18Father and son go along, watch a game of football, eat a Scotch pie.
0:05:25 > 0:05:28He's got to get them out while they're still hot.
0:05:29 > 0:05:32He's got another thing to do too.
0:05:32 > 0:05:34- Yeah!- Nice one, Andy!
0:05:36 > 0:05:39So now it's over to Sandra and Liz to shift Andrew's pies...
0:05:39 > 0:05:42which doesn't look too difficult.
0:05:42 > 0:05:44- OK.- That's OK. Thanks, Sandra. - No bother.
0:05:44 > 0:05:46It's a good pie here at the Rovers.
0:05:48 > 0:05:50- They just scored!- Was it the Rovers?
0:05:50 > 0:05:52- Aye, it was the Rovers.- Yes!
0:05:53 > 0:05:58But before half-time is over, there's some bad news for the last fans in the queue.
0:05:58 > 0:06:02The Scotch pies are all finished, they're all sold out.
0:06:02 > 0:06:05That was the best Scotch pie I've had at a football ground ever!
0:06:05 > 0:06:07There's nothing to beat a good Scotch pie.
0:06:07 > 0:06:11The home team are winning and Andrew's had a result too.
0:06:11 > 0:06:13Have you sold all the pies today?
0:06:13 > 0:06:15I think they were sold just after half-time.
0:06:15 > 0:06:18They were all sold? They were all gone. All gone?
0:06:18 > 0:06:20Everything, yes. Good. They've all gone.
0:06:20 > 0:06:22No-one's hungry, everyone's happy.
0:06:22 > 0:06:24And it's a win as well for the home team.
0:06:24 > 0:06:26So a good day all round.
0:06:28 > 0:06:31Andrew's Scotch pies are the real deal,
0:06:31 > 0:06:35and they've given me inspiration to make my own historical version.
0:06:36 > 0:06:37Hello, Andrew.
0:06:37 > 0:06:40- Those pies I saw looked fantastic. - Yeah.
0:06:40 > 0:06:43So you are using hot water crust pastry as well, I take it?
0:06:43 > 0:06:45We use hot water. Good reason for using hot water
0:06:45 > 0:06:47because we like to help pre-gelatinise the starches...
0:06:47 > 0:06:50- Yeah.- ..In the flour, which helps give you the firm crust
0:06:50 > 0:06:52and the nice crispy crust that you're looking for.
0:06:52 > 0:06:56And then is the lid...is that dry or is that almost going to be almost fresh dough going into it?
0:06:56 > 0:07:01- The lid on the top of it is the same dough as the base, but it's a fresh dough made that day.- Yeah.
0:07:01 > 0:07:04And what we do is we pin it very, very thinly.
0:07:04 > 0:07:09And I suppose it helps with the process but it also helps with the texture of the finished product,
0:07:09 > 0:07:14we'll dust that with coarse rice flour with helps with the eat of it as well.
0:07:14 > 0:07:18That's a nice idea. How long have you been doing this, then? Have you always been a baker?
0:07:18 > 0:07:23I'm a third-generation baker. My father was a baker, my grandfather was a baker before me.
0:07:23 > 0:07:27My dad was a baker and my brother's a baker and three of my uncles are bakers.
0:07:27 > 0:07:29It's funny, when we all got together... you know what it's like as bakers,
0:07:29 > 0:07:33sometimes you're in work and you're talking about what you do,
0:07:33 > 0:07:35when you're outside work you're talking about what you do!
0:07:35 > 0:07:38You can never, ever get away from that way of life.
0:07:38 > 0:07:41What I'm going to make is my version of the Scotch pie.
0:07:41 > 0:07:45Now, it's going to use a lot of sort of old ingredients and it is quite tricky,
0:07:45 > 0:07:47because as you'd appreciate, I'm using a hot water crust pastry
0:07:47 > 0:07:49and I'm going to try and get it round that mould,
0:07:49 > 0:07:52and I'm going to try and put the stuffing in it and put a lid on it,
0:07:52 > 0:07:54and try and make it look like a Scotch pie.
0:07:54 > 0:07:57- So it's going to be... I might even get you to give me a hand, Andrew! - Well...
0:07:57 > 0:08:04Hot water crust pastry is made by melting a lard into hot water so the fats are absorbed into the flour.
0:08:04 > 0:08:06It makes the pastry really smooth and strong.
0:08:07 > 0:08:11Now I'm going to add this hot liquid to the flour,
0:08:11 > 0:08:17so initially just get your fork in there, turn it round...
0:08:17 > 0:08:19I'm just getting the spoon in there at the moment,
0:08:19 > 0:08:25and I'm basically just trying to bring it all together into one single ball.
0:08:25 > 0:08:29What I'm going to try and do is just try to smooth it off a little bit.
0:08:29 > 0:08:31I've basically just brought it together at this stage.
0:08:31 > 0:08:36As it cools, it'll solidify, because the lard want to go back to being hard again.
0:08:36 > 0:08:39You can actually put it in the fridge and it'll instantly pretty much solidify.
0:08:39 > 0:08:43Do you know one of the things I miss is actually the camaraderie in the bakery?
0:08:43 > 0:08:45I miss that.
0:08:45 > 0:08:49I think it's...it's... I think bakers are slightly mad,
0:08:49 > 0:08:51I think you have to be to get up at that time in the morning.
0:08:51 > 0:08:54Now, that one is about right.
0:08:55 > 0:08:58Pick whatever you want to use to shape the pastry.
0:08:58 > 0:09:03I find a glass ramekin about right, but a jam jar will do.
0:09:05 > 0:09:07I'll tell you what, I'm going to run with that one.
0:09:07 > 0:09:10Get this in the fridge for about five minutes, chill it down slightly,
0:09:10 > 0:09:12and then I'll be able to use it.
0:09:13 > 0:09:16Over here, I have my mutton,
0:09:16 > 0:09:19and I'm using mutton rather than beef.
0:09:19 > 0:09:21And again this dates right back.
0:09:21 > 0:09:24And I don't know whether this is Scottish or English...
0:09:24 > 0:09:31I think... the history is that the Scotch pie originally came from England,
0:09:31 > 0:09:33- but, obviously, we then took... - Of course it does!
0:09:33 > 0:09:37But we then took it and perfected it...is what happened from there.
0:09:37 > 0:09:41Mutton, originally, I think, was probably a cheaper meat...
0:09:41 > 0:09:45- Yes.- Especially in the North of the country and was in favour...
0:09:45 > 0:09:49I mean, you speak to many old customers and they'll say to you,
0:09:49 > 0:09:52you know, that the best thing they remember about a Scotch pie is when they bite into it
0:09:52 > 0:09:54- and the grease runs down their chin...- Yeah.
0:09:54 > 0:09:58You know, from lamb or mutton, you would get that more.
0:09:58 > 0:10:02The flavour of mutton sort of went out of favour maybe about 45, 50 years ago,
0:10:02 > 0:10:04- and everyone wanted, preferred the taste of beef.- Yeah.
0:10:04 > 0:10:08- There are still mutton pies about, but not so many.- They're quite rare. I understand that.
0:10:08 > 0:10:14I'm just adding a little bit of lamb gravy to this, again just to soak it down a little bit.
0:10:14 > 0:10:16I've got some salt...
0:10:17 > 0:10:21..and I've got some white pepper as well going in there.
0:10:21 > 0:10:27Also some mace, again one of these old spices that have been around for many, many years.
0:10:27 > 0:10:32And nutmeg. The last time I added nutmeg to a pie, it was probably a custard tart.
0:10:32 > 0:10:36- You know when you put...the nutmeg just floated on the top.- Yeah.
0:10:36 > 0:10:37It's a beautiful thing.
0:10:37 > 0:10:39I'm just going to mix this together.
0:10:39 > 0:10:42Some spices and gravy add flavour.
0:10:42 > 0:10:45If you want to make beef Scotch pies, it's exactly the same process,
0:10:45 > 0:10:47just adjust the seasonings a little bit.
0:10:47 > 0:10:48Then...
0:10:50 > 0:10:53..I get some paper round the outside...
0:10:54 > 0:10:56..some string...
0:10:56 > 0:10:58Can I use your finger there, Andrew?
0:11:00 > 0:11:02Right there.
0:11:02 > 0:11:03Thank you.
0:11:03 > 0:11:09So you need two fully professional bakers in your kitchen
0:11:09 > 0:11:11and you'll be absolutely fine.
0:11:11 > 0:11:14Now, what I've got in there... it's given it that tension,
0:11:14 > 0:11:17which is going to give it that rigidity as well.
0:11:17 > 0:11:23Now, the lid itself will sit... sit right on the top of that.
0:11:24 > 0:11:31When you add the lid, tuck it down inside, rather than on the top for that proper Scotch pie look.
0:11:31 > 0:11:36So at this stage, you pop this pie in the oven, again 200 degrees centigrade,
0:11:36 > 0:11:40for about 35, 40 minutes and it'll be beautiful and golden brown.
0:11:40 > 0:11:43But to achieve that golden crisp on the outside,
0:11:43 > 0:11:47you crack an egg, little bit of egg wash...
0:11:47 > 0:11:51and then brush the top of the pie... like so.
0:11:51 > 0:11:55And that'll make it shine and dance when it comes out of the oven.
0:11:55 > 0:11:57I've got some cool ones here.
0:11:59 > 0:12:02That is absolutely perfect,
0:12:02 > 0:12:04and you can see all the juices,
0:12:04 > 0:12:07the fat that's poured out round the outside, but these...
0:12:09 > 0:12:13It's like going back to almost medieval pie-making.
0:12:14 > 0:12:16And there you have it! You've got...
0:12:16 > 0:12:20Actually, I've seen pictures which are not too dissimilar to this.
0:12:21 > 0:12:23There you have...
0:12:23 > 0:12:27your good-old-fashioned Scotch pie!
0:12:29 > 0:12:35There's something old-school about the look of these pies that really adds character.
0:12:36 > 0:12:39- Andrew, I'm dying for you to try this one.- Oh, so am I!
0:12:39 > 0:12:43I feel I need to be the size of Desperate Dan for that one, but...yeah.
0:12:43 > 0:12:45We're going to have to wait a little bit longer,
0:12:45 > 0:12:48- but I'm dying to see what it's going to taste like with that mutton in there as well.- Mm-hm.
0:12:49 > 0:12:50Still to come...
0:12:50 > 0:12:56I am inspired to make a beetroot pie after learning more about this colourful root vegetable.
0:12:56 > 0:13:00- This is going to turn it bright pink.- It is.- Like Barbie bread.
0:13:00 > 0:13:05And I make a gorgeously fruity lardy cake, perfect for sharing.
0:13:13 > 0:13:18Now it's time to step aside and hand over my kitchen to a passionate chef
0:13:18 > 0:13:20as he makes me a traditional Spanish pastry.
0:13:22 > 0:13:24One of the great things about Britain
0:13:24 > 0:13:27is that you can get authentic food from all around the world.
0:13:27 > 0:13:31I'm joined now by a Spanish chef, Omar Allibhoy, who works in London,
0:13:31 > 0:13:34and he loves pies and puds as much as me!
0:13:34 > 0:13:37- Hola, Omar.- Hola. - Now, all these cakes
0:13:37 > 0:13:40and puddings and pies and tarts look absolutely incredible!
0:13:40 > 0:13:44- Now, I know you're about to get involved with a serious dish.- Yes.
0:13:44 > 0:13:49- Now, I don't want to take any more of your time up. Please, take over the kitchen.- I'll just go in.
0:13:49 > 0:13:54I'm going to sit down here. If you need me to do absolutely anything, let me know.
0:13:54 > 0:13:56I may ask. There's quite a lot of work.
0:13:56 > 0:14:00And this is an ensaimada Mallorquina, maybe a bit like a strudel.
0:14:00 > 0:14:02- OK.- Yeah, OK?- OK.
0:14:02 > 0:14:05Ensaimada Mallorquina is a pastry dessert from Majorca,
0:14:05 > 0:14:08and is made to celebrate festive occasions.
0:14:08 > 0:14:13- So I put two eggs, the milk, a bit of water here...- Yeah.
0:14:13 > 0:14:15The yeast, the flour and the sugar.
0:14:15 > 0:14:19- This is all that we need for the dough itself.- Yes.
0:14:19 > 0:14:21I'm going to put it into...
0:14:23 > 0:14:24..this mixer.
0:14:24 > 0:14:26If I can make it work.
0:14:26 > 0:14:29- That's it.- These machines are always against us!
0:14:29 > 0:14:34It's important that you work it a lot. If you don't have a mixer, just work it with your own hands,
0:14:34 > 0:14:39but we need a lot of gluten to come through, so it becomes a very elastic dough.
0:14:39 > 0:14:42That is one of the key elements of this recipe.
0:14:42 > 0:14:45You know, it's just dawned on me, Omar. You're my Spanish counterpart.
0:14:45 > 0:14:48You're exactly the same as me, you're just as passionate.
0:14:48 > 0:14:50We just make different things.
0:14:50 > 0:14:53Yeah, well, I first started baking when I was just five.
0:14:53 > 0:14:57- I was actually a baker before I became a chef.- Mmm.
0:14:57 > 0:14:59You see, you've dropped down. This is what happens.
0:15:00 > 0:15:02I'm sorry, mate, you carry on.
0:15:02 > 0:15:06You know, after this time, this is the texture that it has.
0:15:06 > 0:15:08It's beautiful. It stretches, doesn't it?
0:15:08 > 0:15:10It's very stretchy.
0:15:10 > 0:15:15- And if you don't mind helping me take all this out of the way, I'm going to take over the whole...- OK.
0:15:15 > 0:15:20Omar has brought a selection of Spanish pies and puds that I've never seen before.
0:15:20 > 0:15:22What's this one, then?
0:15:22 > 0:15:24This is the roscon de reyes.
0:15:24 > 0:15:31- Christmas in Spain lasts from 24 December until 6 January.- Yeah.
0:15:31 > 0:15:35- And 6 January being the most important day.- OK.
0:15:35 > 0:15:41So this is a brioche type of cake with a triple fermentation and candied fruits on top.
0:15:41 > 0:15:44And so moving on to this one...this one looks quite important, actually.
0:15:44 > 0:15:49Yeah, the tarta de Santiago. I mean, it comes again from Galicia and it's from...
0:15:49 > 0:15:54it's in honour of the saint, Santiago, and it's an almond tart.
0:15:54 > 0:15:57That's, like, akin to our Bakewell tart, but we don't have a saint all over the top of it.
0:15:57 > 0:16:02- And this looks similar to a creme caramel.- It does, and it's essentially the same.
0:16:02 > 0:16:06- The only difference is that it's made with only egg yolks, as opposed to the whole eggs.- OK.
0:16:06 > 0:16:09- And we are not using any milk or dairy.- Right.
0:16:09 > 0:16:14It's basically an infused syrup of lemon and cinnamon poured over the egg yolk...
0:16:14 > 0:16:16And what's that one called?
0:16:16 > 0:16:23- Tocino de cielo. It's heaven's fat. - Oh, right. Well, it is indeed, it is indeed.- The translation.
0:16:23 > 0:16:26OK. You said you need this space.
0:16:26 > 0:16:33- If I move some of this out of the way.- I'm going to start by pouring a bit of olive oil over the table.
0:16:33 > 0:16:39Here we go! Time to get stuck in and help my Spanish counterpart to do some serious dough-making.
0:16:39 > 0:16:43And, if you don't mind helping me, we are going to get a bit messy.
0:16:43 > 0:16:46- We need all this table.- Right.
0:16:46 > 0:16:49We have very a thin layer of oil.
0:16:49 > 0:16:52In this case it's olive oil, you can use vegetable oil,
0:16:52 > 0:16:56- but keeping things Spanish, you better use...- Spanish oil.
0:16:56 > 0:16:57Spanish oil!
0:16:59 > 0:17:00Brilliant.
0:17:00 > 0:17:01So...
0:17:01 > 0:17:07- this dough, which is incredibly fine...- Yeah.- OK? Then I put it in the middle...
0:17:07 > 0:17:12- and we are going to shape it a bit like a rectangle first.- OK.
0:17:12 > 0:17:14Nothing else.
0:17:14 > 0:17:16And if you can pass me that rolling pin...
0:17:19 > 0:17:20So we are going to put a bit of olive oil,
0:17:20 > 0:17:27and what we are going to do is just a stretch, from the middle towards the outside parts...
0:17:27 > 0:17:33- You can see, it tends to come back to its natural position...- Yeah. - Where it was.- Yeah.- OK.
0:17:33 > 0:17:35So we do this a couple of times...
0:17:36 > 0:17:39..until it responds to our demands.
0:17:39 > 0:17:42Something I'm going to ask you meanwhile I do this
0:17:42 > 0:17:48- is if you can work on that lard and the sobrasada. - Sobrasada, what's this?
0:17:48 > 0:17:53- That's, er, sort of like a chorizo pate.- Oh, it is, yeah.
0:17:53 > 0:17:58It's pork with a lot of fat, a lot of paprika, pimento, and a few other natural spices.
0:17:58 > 0:18:01- I always get the dirty jobs. - Come on!
0:18:01 > 0:18:04So can you get this stuff in Britain easily?
0:18:04 > 0:18:08- Well, through the internet these days, you can get anything.- OK.
0:18:08 > 0:18:13- But otherwise you can buy a fresh chorizo sausage- ...Yeah. - Put some lard in...
0:18:13 > 0:18:17- just chop it incredibly finely. - What an incredible colour.- Yeah.
0:18:17 > 0:18:19It's beautiful, it's beautiful.
0:18:19 > 0:18:22So that's been worked on, and now what we are going to do...
0:18:22 > 0:18:25- ideally, you leave it resting for a minute or two.- Yeah.
0:18:25 > 0:18:27Because doughs like to be rested all the time.
0:18:27 > 0:18:31And we are going to start stretching this dough... OK?
0:18:32 > 0:18:36It's hard to believe that this dough will end up nearly twice the size as you see it now,
0:18:36 > 0:18:40and, if you do try this at home, don't worry about making a few holes.
0:18:40 > 0:18:45And now you have it, we are going to start spreading...
0:18:47 > 0:18:50- ..this mix.- OK.- So you can do half of it and I'll do the other half.
0:18:52 > 0:18:53There you have it.
0:18:54 > 0:18:56- OK, that's why it needs to be sort of tempered.- Yeah.
0:18:56 > 0:19:02- Otherwise it won't be very easy to work with.- OK.
0:19:02 > 0:19:05- And you want it all the way down to the bottom or do you leave a gap? - No, no, no, all the way.
0:19:05 > 0:19:11Completely covered. It's a three-centuries old recipe that is all over,
0:19:11 > 0:19:16- but it's done in Majorca. Now that we've done...- That's Majorca, is it? - Yeah, from the islands.- Oh.
0:19:16 > 0:19:19And now we are just going to roll it over itself,
0:19:19 > 0:19:22and just keep going...
0:19:23 > 0:19:25..all the way until we have it.
0:19:26 > 0:19:29I see what you mean, it is a bit strudel-like.
0:19:29 > 0:19:35- It's got that look and feel of the strudel, but it's got more strength to it, you know?- Yeah.
0:19:35 > 0:19:42- I mean, this is a big one, OK?- Yeah. - You can do as small as you want, and...
0:19:43 > 0:19:45..and with the fillings that you want.
0:19:45 > 0:19:51We are doing a savoury one even though that the dough had some sugar.
0:19:51 > 0:19:54And what we are going to do is we are going to start shaking this dough.
0:19:54 > 0:19:58So if you take that from that end and me from this one...
0:19:58 > 0:20:00- It's like a tug-of-war.- Yes!
0:20:01 > 0:20:03We start stretching it.
0:20:04 > 0:20:06Let's see how long we go. There!
0:20:06 > 0:20:11- Around...what do you think? 2.5 metres?- Yeah, at least.
0:20:11 > 0:20:13- Well, much taller than you and me! - Yeah!
0:20:13 > 0:20:16- So this is good enough.- OK.
0:20:16 > 0:20:19And now we are just going to put it in a baking tray.
0:20:19 > 0:20:23So we put the start just on the middle, OK?
0:20:23 > 0:20:27So now we are just going to flip it over itself,
0:20:27 > 0:20:31- and turn it around like an endless spiral.- Yeah.
0:20:31 > 0:20:38- Spread it out...- Spread it out, OK? - OK.- And we'll leave this fermenting for 24 hours.
0:20:38 > 0:20:41Now, over there, you've got one that looks as though it has been going...
0:20:41 > 0:20:44- I'm just going to wash my hands quickly.- Yeah.- I'm covered!
0:20:44 > 0:20:46This is ready to go into the oven.
0:20:46 > 0:20:48- It doesn't need egg wash, it doesn't need anything.- OK.
0:20:48 > 0:20:51- So this...- That'll grow even more in the oven anyway, won't it?
0:20:51 > 0:20:56- It's going to balloon up. - If you leave it there it will continue growing naturally.
0:20:56 > 0:21:02- This goes into the oven at 200 degrees for around 15-18 minutes... - OK.- ..Depending on the oven.- OK.
0:21:02 > 0:21:08- But we have one that we've already done.- OK.- It's over here...
0:21:09 > 0:21:12..which has been cooling down a bit.
0:21:12 > 0:21:18- Wow!- Yes.- That looks incredible. - That's the natural colour, don't feel it's burnt or nothing at all,
0:21:18 > 0:21:22- and actually...take a look, it's a bit crispy.- It's beautiful. That's perfect, though, isn't it?
0:21:22 > 0:21:25- That crispiness inside.- And even below it, take a look below.
0:21:25 > 0:21:28- Because it's quite important.- Wow! - The baking below as well.
0:21:28 > 0:21:34- It's not the look above it. Now we're going to put a bit more icing sugar on the top.- OK.
0:21:34 > 0:21:37That makes it all very, very delicious.
0:21:37 > 0:21:39Not too much.
0:21:39 > 0:21:41That looks fantastic.
0:21:41 > 0:21:47- So what's the name of this dish again?- Ensaimada Mallorquina con sobrasada.
0:21:47 > 0:21:50- He's just made that!- Yes.
0:21:50 > 0:21:52Fantastic!
0:21:52 > 0:21:56Omar's Majorcan pastry looks and smells extraordinary.
0:21:56 > 0:22:01I can't wait to try it later when we sit down together and enjoy tasting all our hard work.
0:22:07 > 0:22:10Do you remember the beetroot we got at school?
0:22:10 > 0:22:14Overcooked, pickled and soaked in vinegar and, frankly, pretty horrible.
0:22:14 > 0:22:16It was enough to put you off this stuff for life.
0:22:16 > 0:22:18Or so I thought!
0:22:20 > 0:22:22This is Clifton in Bristol,
0:22:22 > 0:22:25and I've been invited to something called a beetroot supper club.
0:22:25 > 0:22:30I'm slightly unsure on whether to turn up with wine or not,
0:22:30 > 0:22:33but I decide beetroot is a safe bet.
0:22:33 > 0:22:35Tom runs one of the area's best veg shops.
0:22:37 > 0:22:42- Obviously, that's what I affiliate...when I think of beetroot, I think of that.- Yeah.
0:22:42 > 0:22:45But I've just seen this...
0:22:45 > 0:22:47Yeah, there's a lot more to it, isn't there?
0:22:47 > 0:22:50You've got the golden beetroot, then you've got the candy beetroot...
0:22:50 > 0:22:52- looks like something out of a candy store, doesn't it?- It does.
0:22:52 > 0:22:54But, yeah, that's where it got its name.
0:22:54 > 0:22:56They've been growing this for years in this country.
0:22:56 > 0:22:58I'd say the golden is more sweet
0:22:58 > 0:23:02and the candy's a little bit more earthy. Still super good for you,
0:23:02 > 0:23:07and also a good addition to salad and your roast dinners. Have it with anything.
0:23:07 > 0:23:10- Lovely.- Have a nice day.- Thanks very much indeed. Thank you.- Bye-bye.
0:23:13 > 0:23:18Beetroot-bagged, I'm ready for anything, especially a beetroot supper club.
0:23:19 > 0:23:24Who knows? I might even pick up some new uses for beetroot I'd never dreamt of.
0:23:24 > 0:23:26Wow! Look at those beauties! They're enormous.
0:23:26 > 0:23:29- I know, they're massive, aren't they?- Absolutely enormous.
0:23:29 > 0:23:32So are you a beetroot... a real beetroot enthusiast?
0:23:32 > 0:23:34Yeah, I really, really love beetroot.
0:23:34 > 0:23:36I think a lot of people were put off beetroot
0:23:36 > 0:23:40perhaps at school, when it came, like, really over-vinegared and it was so sort of strong...
0:23:40 > 0:23:42- I like that, though.- Do you? See, I kind of like it,
0:23:42 > 0:23:47but, you know, on its own, it's a beautiful thing. It's so sort of sweet and earthy, it's fantastic.
0:23:48 > 0:23:54My host Genevieve has planned an unlikely menu of beetroot jellies, beetroot dolmades
0:23:54 > 0:23:55and even beetroot bread.
0:23:55 > 0:23:58She has all the baking to do before her four guests arrive.
0:23:58 > 0:24:04Beetroot jellies is first on the list, with raspberries, pomegranate and gelatine.
0:24:05 > 0:24:07That'll do it.
0:24:07 > 0:24:08OK...
0:24:09 > 0:24:12I'm just going to pop that in the pan...
0:24:13 > 0:24:16..with a tiny bit of sugar, just 50 mil.
0:24:16 > 0:24:19- That's not a tiny bit of sugar! - Yeah, it is.
0:24:19 > 0:24:24A tiny bit of sugar's half a teaspoon. That's about six tablespoons!
0:24:24 > 0:24:27- That was 50 mil of sugar!- Which is four-and-a-half tablespoons!
0:24:27 > 0:24:30I just thought I'd drop a few raspberries in the bottom.
0:24:32 > 0:24:35OK. So it's strained through, and literally you're just going to pour it all in...
0:24:35 > 0:24:38I'm just going to pour it into the glasses
0:24:38 > 0:24:41and the raspberries will float to the top.
0:24:42 > 0:24:45As the jelly sets, we tackle the dolmades.
0:24:45 > 0:24:50Rather than traditional vine leaves, Genevieve is using, surprise, surprise, beetroot leaves!
0:24:50 > 0:24:54I love dolmades, and I'm really not sure about this!
0:24:56 > 0:25:01As the beetroot dolmades steam, Genevieve drags me into uncharted beetroot territory.
0:25:02 > 0:25:06I'm a bit nervous about this, but I'm going to make some beetroot bread.
0:25:06 > 0:25:08So I hope you're going to be kind to me.
0:25:08 > 0:25:11You're making beetroot bread?
0:25:11 > 0:25:13- I'm going to make beetroot bread. - How are you going to go about that?
0:25:13 > 0:25:20So I am going to...instead of using water, the bulk of the liquid is going to be again raw beetroot juice.
0:25:20 > 0:25:24So it's going to be really lovely amazing pink colour.
0:25:24 > 0:25:28Genevieve is one brave lady, making experimental breads in front of me!
0:25:28 > 0:25:31- What's this?- Strong bread flour, dried yeast...
0:25:35 > 0:25:37Why do you use this stuff?
0:25:37 > 0:25:40Dried yeast? Use the instant stuff. It's far easier.
0:25:40 > 0:25:44- You know, the powder. - Yeah, that's just what I always use.
0:25:44 > 0:25:48- I'm going to put a tiny bit of sugar in to get the yeast going.- OK.
0:25:48 > 0:25:53- Just that...yeah. That's too much. - It's all right, honestly.
0:25:53 > 0:25:55It's too much. A teaspoon.
0:25:56 > 0:25:58I'm going to take some of that out. I don't want that!
0:26:02 > 0:26:05- This is going to turn it bright pink.- It is.
0:26:05 > 0:26:08- Like Barbie bread! - Yeah, Barbie bread.
0:26:08 > 0:26:09BLENDER STARTS Woo-hoo!
0:26:13 > 0:26:16- OK.- I think that will do. - Probably be enough.
0:26:18 > 0:26:20Whack in the juice.
0:26:20 > 0:26:21Whack in the yeast.
0:26:21 > 0:26:25- And you're going to knead this now as well?- Yeah, I am, yeah.
0:26:25 > 0:26:29- If I'm going to add anything to this story...- Go on, show me.
0:26:29 > 0:26:30A bit of oil.
0:26:30 > 0:26:35Never use fire when you're dealing with dough, because it keeps the dough really moist.
0:26:35 > 0:26:38- It dries it out.- And you'll find it cleans your hands at the same time.
0:26:39 > 0:26:44I did try and step back, but I'm a baker! I just can't keep my hands off the dough.
0:26:48 > 0:26:51It's getting sort of smoother, isn't it, and stretchy...
0:26:51 > 0:26:53You can see it changing.
0:26:56 > 0:27:02After it's proved for an hour, Genevieve decides it's time to shape her...well, whatever it is!
0:27:05 > 0:27:09I've worked with all types of dough in my time, but never one this pink!
0:27:09 > 0:27:13But I guess what really matters is the taste.
0:27:13 > 0:27:14We'll see!
0:27:14 > 0:27:17I should think it's more style above substance, this.
0:27:17 > 0:27:20I can't see the beetroot flavour coming through in this.
0:27:20 > 0:27:24No, I mean, it doesn't come through really strongly, because it's quite a subtle flavour.
0:27:24 > 0:27:27- Yeah.- But I think you can definitely taste it a bit.
0:27:27 > 0:27:32And I think half of the pleasure of eating comes from what it looks like to start with,
0:27:32 > 0:27:35so you kind of go, "Wow! That looks great!"
0:27:35 > 0:27:38Fascinating stuff! We're using beetroot, we're using the jelly,
0:27:38 > 0:27:41we're using it inside the bread to create a loaf...
0:27:41 > 0:27:44Lots of things going on, but is it the beetroot? Is it the beetroot?
0:27:44 > 0:27:47Are we going to taste the beetroot? I know what beetroot tastes like.
0:27:47 > 0:27:48Is it going to come through in those foods?
0:27:48 > 0:27:50More importantly, what's everybody else going to bring?
0:27:51 > 0:27:53Fingers crossed.
0:27:55 > 0:27:58The guests are here, and it's time for the beetroot feast to commence.
0:27:58 > 0:28:00Let's pink up this party!
0:28:00 > 0:28:02It's colourful, isn't it?
0:28:02 > 0:28:08Genevieve's beetroot devotees have brought some very creative uses for beetroot,
0:28:08 > 0:28:11including beetroot-and-chorizo sausage rolls,
0:28:11 > 0:28:16beetroot bhajis and even, get this, a beetroot tarte tatin.
0:28:16 > 0:28:20Genevieve and her guests are obviously all talented cooks.
0:28:20 > 0:28:23It's their devotion to beetroot that's at question here,
0:28:23 > 0:28:25especially with the bread.
0:28:25 > 0:28:30The beetroot going into that bread has made a difference to the nutritional quality of that bread.
0:28:30 > 0:28:32Tastewise, it tastes like a bread.
0:28:32 > 0:28:35If you closed your eyes and ate it you wouldn't know what it is.
0:28:35 > 0:28:37It tastes like a good bread, and it is, it's a lovely bread.
0:28:37 > 0:28:39It's a great texture, it's a great look.
0:28:39 > 0:28:44I think that's a success. Whether the flavour comes through or not is almost immaterial.
0:28:44 > 0:28:47Genevieve's beetroot-leafed dalmades are next.
0:28:54 > 0:28:56What do you think of those, Paul?
0:28:57 > 0:28:59- It's dalmades.- Yeah!
0:29:00 > 0:29:02Better than throwing it away, though, eh?
0:29:02 > 0:29:07I think it's great. It tastes good, it bites, there's no tear, there's no rubberiness at all...
0:29:07 > 0:29:10- It's far more tender.- It melts, yeah. It melts.
0:29:10 > 0:29:14- I've changed my mind on the beetroot and there's still the jelly to come! - There's pudding.
0:29:16 > 0:29:19You know what? I'm actually quite impressed with the main course.
0:29:19 > 0:29:22But beetroot desserts? Mmm...
0:29:23 > 0:29:25It's delicious!
0:29:27 > 0:29:30- They've definitely got a bit of beetroot going on.- Quite earthy.
0:29:31 > 0:29:33Soil-like almost.
0:29:33 > 0:29:36But not in a bad way, if that's at all possible.
0:29:36 > 0:29:38Thanks!
0:29:38 > 0:29:40Well, overall...
0:29:41 > 0:29:46..I came here with the idea that beetroot was a one-trick pony.
0:29:46 > 0:29:52However, having been here today with you...strange people...
0:29:52 > 0:29:58that play with beetroot and create dishes which are, let's be honest, magical...
0:29:58 > 0:30:02You've got some big, big flavours going on in all the dishes.
0:30:03 > 0:30:08All I can say is I'm going to raise my glass to the humble beetroot!
0:30:08 > 0:30:09- Cheers!- Cheers!
0:30:14 > 0:30:16- So how'd you get on with beetroot alternatives?- Not bad.
0:30:16 > 0:30:18Or do you have it breakfast, lunch, dinner?
0:30:18 > 0:30:21- Well, I don't eat it every day, but several times a week.- I think you do!
0:30:21 > 0:30:23I don't! I'd be purple, otherwise!
0:30:23 > 0:30:28- Well, you see, the thing is, I was really shocked about the diversity they came up with.- Yeah.
0:30:28 > 0:30:32I thought that generally beetroot has been sort of...
0:30:32 > 0:30:36it's that sort of maligned veg that no-one tries to use,
0:30:36 > 0:30:40- or if they're going to have it, they have it like that... - In a salad.- In a salad!
0:30:40 > 0:30:44And I was one of those people. And to a large degree still am...
0:30:44 > 0:30:46- Yeah.- I need to experiment a bit more,
0:30:46 > 0:30:48but today I'm going to make a beetroot pie.
0:30:49 > 0:30:52I'm not going to make some crazy beetroot-coloured pastry,
0:30:52 > 0:30:56just a normal sweet shortcrust with a squeeze of lemon and butter.
0:30:57 > 0:31:01So you crush it in the flour as quickly as possible,
0:31:01 > 0:31:04trying to avoid too much liquid at this stage.
0:31:04 > 0:31:06What was the lemon juice for again?
0:31:06 > 0:31:10- The lemon juice helps break down the gluten, the protein in the flour... - To make it more tender?
0:31:10 > 0:31:12To make it so it breaks easier and crumbles,
0:31:12 > 0:31:14because what happens is if you don't put it in...
0:31:14 > 0:31:17and you can get away with not putting it in, to be honest,
0:31:17 > 0:31:21basically what will happen is it becomes a little bit too gelatinous,
0:31:21 > 0:31:23so it can have that slight rubberiness to it.
0:31:23 > 0:31:26I mean, it can impart flavour, it depends how much you put in.
0:31:26 > 0:31:30- If you put a lot in, then, sure... - Is that the acid in it that does that?- Yeah.
0:31:30 > 0:31:32- That breaks it, yeah... - Yeah, that breaks it down.
0:31:32 > 0:31:34I'm just going to pop that on the bench.
0:31:34 > 0:31:36Get a little bit of flour...
0:31:38 > 0:31:40..on there, coat it in flour.
0:31:40 > 0:31:43And basically work this flour till it's nice and smooth.
0:31:43 > 0:31:46Now, that takes literally 10, 20 seconds.
0:31:46 > 0:31:51Then you leave it in the fridge for about 10-15 minutes.
0:31:51 > 0:31:54It just solidifies, the butter then solidifies, it'll be good and more malleable,
0:31:54 > 0:31:58just easier to roll up, that's the only reason why it goes back in the fridge.
0:31:58 > 0:31:59I've got my rolling pin...
0:32:01 > 0:32:03Three rolls, that was my lucky one.
0:32:03 > 0:32:07And then roll it out, again from the middle up, middle down.
0:32:07 > 0:32:09Now...
0:32:10 > 0:32:11Place it in there.
0:32:12 > 0:32:15Fold in all the way round.
0:32:15 > 0:32:17Fold over the lip slightly.
0:32:17 > 0:32:19Then you get your baking beans ready.
0:32:20 > 0:32:23A piece of silicone paper inside...
0:32:26 > 0:32:28..and force these down
0:32:28 > 0:32:31to make sure they get right into the corners.
0:32:31 > 0:32:33Do you trim it afterwards? You don't trim it now?
0:32:33 > 0:32:37No, I trim it afterwards because you can still get some shrinkage back in the oven.
0:32:37 > 0:32:41So at this stage, that goes into the oven at 200 for about 15 minutes,
0:32:41 > 0:32:43and it comes out golden brown.
0:32:44 > 0:32:47To make the filling for the pie, I blitz up some cooked beetroot.
0:32:47 > 0:32:52Use the ones in natural juice, not vinegar, and some double cream.
0:32:53 > 0:32:54Look at that.
0:32:55 > 0:32:56It's amazing stuff!
0:32:56 > 0:32:58I mean, it's beautiful, actually. It's a lovely colour.
0:33:02 > 0:33:03I'm happy with that.
0:33:03 > 0:33:05Now, over here, I've got two eggs...
0:33:06 > 0:33:08..which is the other part of the filling...
0:33:11 > 0:33:12..two eggs straight in there
0:33:12 > 0:33:15and I've got some dark muscovado sugar in there.
0:33:16 > 0:33:21Again, I think that maltiness that comes from this is going to help this as well,
0:33:21 > 0:33:24this sort of depth of flavour could work quite well.
0:33:24 > 0:33:26How much sugar have you got in there? That looks like quite a lot.
0:33:26 > 0:33:31- It is quite a lot, it is quite a lot.- It really is a sweet...it's a sort of dessert pie, this one?- Yes.
0:33:31 > 0:33:37I think it's to enhance it, but I could have gone down the castor sugar route and just kept it white,
0:33:37 > 0:33:42- but I think it needs some...- A bit of toffee flavour.- A little bit of punch in there as well, you know.
0:33:42 > 0:33:46And to add to that punch, actually, I'm going to add some ginger...
0:33:46 > 0:33:48just a little bit of ginger in there.
0:33:48 > 0:33:52- Again, the ginger with the beetroot...- Mmm.- ..Should work.
0:33:52 > 0:33:54And I've got some cinnamon as well.
0:33:56 > 0:33:59Are these the sort of things that you generally work with?
0:33:59 > 0:34:02Yeah. I mean, I really... I've got a real passion for spice
0:34:02 > 0:34:07- and beetroot and spice is a brilliant thing.- Absolutely. - Yeah, savoury or sweet, you know.
0:34:07 > 0:34:11I think it's got such an edginess the beetroot. I think it can take a lot of flavours, actually.
0:34:11 > 0:34:17I'm going to add zest of...a little bit of zest of lemon in there as well.
0:34:17 > 0:34:22And, again, it'll lift it up. I think lemon in any dish is a huge winner for me.
0:34:22 > 0:34:26- It just enhances flavour somehow, doesn't it, lemon.- Yeah.- Yeah. - Absolutely.
0:34:26 > 0:34:32I combine my beetroot puree with a sweet sugary egg mixture to complete the filling for my pie.
0:34:33 > 0:34:35So that's your filling.
0:34:36 > 0:34:37There's my tart shell.
0:34:37 > 0:34:40And basically, you fill that up...
0:34:42 > 0:34:44It almost looks like it's got coconut on, doesn't it?
0:34:44 > 0:34:51- That's the cream, presumably, has just separated, and when it heats that'll all go again.- Exactly.- Yeah.
0:34:51 > 0:34:55And again, that is all of it inside there.
0:34:56 > 0:34:57Give a little bit of a shake.
0:35:01 > 0:35:06Now, that needs to go back in the oven at 150 for about 35 minutes,
0:35:06 > 0:35:09until it's cooked and it's set, almost like a jelly.
0:35:09 > 0:35:11And when it does come out...
0:35:12 > 0:35:16..that is precisely how it comes out.
0:35:16 > 0:35:20I mean, it's something which, it's not going to shock the world the way it looks,
0:35:20 > 0:35:24but I bet you it'll rock the world when you come to eat it.
0:35:25 > 0:35:29I think my creamy beetroot pie, spiced up with the ginger,
0:35:29 > 0:35:33has blown away those memories of soggy school-dinner veg!
0:35:34 > 0:35:39- But we're going to have to wait, Genevieve, to try it a little bit later.- OK.
0:35:48 > 0:35:52Earlier, Spanish chef Omar Allibhoy made his ensaimada,
0:35:52 > 0:35:56a Majorcan dough-based recipe which he flavoured with chorizo and sugar.
0:35:56 > 0:36:02It's a three-centuries old recipe that is all over, but it's done in Majorca.
0:36:02 > 0:36:05Now it's time for me to get my hands on some dough
0:36:05 > 0:36:08and create something special for him.
0:36:08 > 0:36:11Well, Omar has shown me his Spanish recipe with a twist.
0:36:11 > 0:36:13Now I'm going to add a twist of my own.
0:36:13 > 0:36:16Now, this is based on a lardy cake.
0:36:16 > 0:36:20Now, a lardy cake is a very ancient thing.
0:36:20 > 0:36:22It's been around for many, many years.
0:36:22 > 0:36:27Now, the main ingredients to a lardy cake are the butter, the salt, the yeast,
0:36:27 > 0:36:31and I'm using something slightly different because I'm using the dry stuff, and then I've got water.
0:36:31 > 0:36:33Now, I'm not going to go into the dough-making at this stage.
0:36:33 > 0:36:37Basically you put everything in, put the water in, mix it round and then knead it.
0:36:37 > 0:36:41Now, once you've kneaded it and it's nice and smooth and elastic, pop it back in the bowl,
0:36:41 > 0:36:46and leave it for a good hour, two hours, overnight preferably, and it'll be nice and fermented.
0:36:46 > 0:36:50Now, I've got a dough here that has fermented.
0:36:50 > 0:36:54Now, if I break this open now, it's beautiful.
0:36:54 > 0:36:56It smells fermented...
0:36:56 > 0:36:58it's perfect...can you smell that?
0:36:58 > 0:37:02- Oh!- Gorgeous. It's nice and stretchy as well. It's a good, strong flour,
0:37:02 > 0:37:04which I'm going to stretch out...
0:37:07 > 0:37:08I'm tempted to go...
0:37:08 > 0:37:13- and just take it out there and take it over to the far wall! - Like a carpet.
0:37:13 > 0:37:17- Yeah.- It's been very worked on too, I can see.- Yes.- Very fine. - Yeah, it has.
0:37:17 > 0:37:21It is. It's something which... it's quite a strong dough this one.
0:37:21 > 0:37:24It was mixed very well as well, so it should be perfect for this.
0:37:24 > 0:37:31Now, lardy cake normally is layered with lard, with mixed fruits and with sugar.
0:37:31 > 0:37:34Now, what I'm going to do is something slightly different, so it's going to be a lardy pie.
0:37:34 > 0:37:36So your dough's laid out...
0:37:36 > 0:37:40you get your lard and basically just drop bits in it all the way along,
0:37:40 > 0:37:42smothering the dough.
0:37:42 > 0:37:46You need to take it about two-thirds of the way up.
0:37:46 > 0:37:50The next thing to do is get your sugar. I'm using soft brown sugar...
0:37:50 > 0:37:52all over the top.
0:37:53 > 0:37:58And again it's quite sweet, and it'll bake and caramelise quite easy in the oven as well.
0:37:58 > 0:38:02- Are you going to roll it too? - I am going to roll it. Fold and roll, fold and roll.
0:38:02 > 0:38:05So again, once you've spread it out all over the place,
0:38:05 > 0:38:09then you use your fruit and you've got mixed peel in there, you've got raisins in there,
0:38:09 > 0:38:12you've got sultanas... tip all that in there.
0:38:12 > 0:38:17It's a very rich recipe this one. It dates back a long time, actually, lardy cake,
0:38:17 > 0:38:19probably about 200 years.
0:38:19 > 0:38:23With the lardy cake, use proper lard.
0:38:23 > 0:38:26Don't be tempted with butter, it just won't be the same.
0:38:26 > 0:38:31Tell me something... In Spain, just in the north of Spain, we use butter,
0:38:31 > 0:38:36because there was no dairies in the rest of the country, so we always use lard.
0:38:36 > 0:38:39- It was the same here in England? - Exactly the same here.
0:38:39 > 0:38:43Especially during the war. You know, when the war was on, the problem was there was just no butter,
0:38:43 > 0:38:45so lard was the only thing people could get hold...
0:38:45 > 0:38:47so a lot of old recipes have just got lard in them.
0:38:47 > 0:38:51It wasn't until the 1950s, 1960s that people said, "Hang on a minute!
0:38:51 > 0:38:56"We don't have to use lard any more! We've got butter." So butter was then put inside the dough.
0:38:56 > 0:38:59So I've covered two-thirds of it, a bit like you do a croissant.
0:38:59 > 0:39:02And then you fold it over, push that down...
0:39:02 > 0:39:09and again flip that over so you now have an envelope of three layers
0:39:09 > 0:39:11with all the ingredients inside.
0:39:11 > 0:39:16- Now, what I'm going to do is just roll that out again, using the rolling pin...- Yeah.
0:39:17 > 0:39:20Little bit of flour. So at the moment I'm using flour.
0:39:20 > 0:39:22I mean, you could use olive oil,
0:39:22 > 0:39:26- but I think for something like this, it's got a lot of fat inside this one as well...- Sure.
0:39:26 > 0:39:28And what I'm going to do to it is something slightly different.
0:39:28 > 0:39:32- If I use oil, I'd have a problem with it when I cut it. - Oh, definitely!
0:39:32 > 0:39:36- I mean, each thing has its own purpose and...- Exactly, exactly.
0:39:36 > 0:39:39So what I'm going to do now at this stage is actually roll it this way.
0:39:39 > 0:39:41So I turn it round...
0:39:41 > 0:39:44flatten it down, tack it to the bench a little bit...
0:39:45 > 0:39:46..get the top...
0:39:47 > 0:39:49roll it up, like so...
0:39:49 > 0:39:55so what you've done is you've just added another layer, really, of dough all the way down.
0:39:55 > 0:39:59I do find it fascinating that although this recipe comes from Britain not Majorca,
0:39:59 > 0:40:02it's similar to Omar's ensaimada.
0:40:02 > 0:40:04Try and take it quite thin.
0:40:05 > 0:40:06Turn it this way...
0:40:06 > 0:40:08and then you get a blade...
0:40:09 > 0:40:13Now, it's based on something like a couronne, which is a French-style loaf...
0:40:13 > 0:40:16- cut it right down the middle... - Oh, that's interesting.
0:40:16 > 0:40:17I didn't expect that.
0:40:17 > 0:40:19LAUGHTER
0:40:19 > 0:40:21Cut it right down the middle and open it up.
0:40:22 > 0:40:27- You can see all the layers. - Now you can see all the layers all the way and the lard...
0:40:27 > 0:40:29the fruit and the sugar.
0:40:29 > 0:40:32And if you turn it away from each other, so they're almost back to back...
0:40:35 > 0:40:36That's it.
0:40:36 > 0:40:39And then basically, you twist the opposite way...
0:40:40 > 0:40:41..so you twist it all the way.
0:40:44 > 0:40:47And then you fold it around, tuck it together,
0:40:47 > 0:40:53and then all you do is get your tin, which again I've lined with lard,
0:40:53 > 0:40:54pop it in there...
0:40:54 > 0:40:58leave that to grow nearer the top and then bake it off.
0:40:58 > 0:41:04Bake it off at 200 for about 25-30 minutes, and it'll be beautiful and golden in colour.
0:41:05 > 0:41:10These two things that we've done are incredibly much easier than a croissant!
0:41:10 > 0:41:13Yeah, it is. No, it's absolutely true.
0:41:15 > 0:41:16So what you end up with...
0:41:16 > 0:41:20is quite a...robust loaf...
0:41:21 > 0:41:25And it looks like that. And you can see all the discolouration where it's gone in the oven.
0:41:25 > 0:41:28This is all the caramelis... where it's burned basically, where the fat's come out
0:41:28 > 0:41:35and the sugar's come out, and you end up with a very old loaf with a very modern touch.
0:41:35 > 0:41:38Now, we can't eat this at the moment. We're going to have to wait a little bit
0:41:38 > 0:41:40and we'll try it very soon.
0:41:40 > 0:41:41Hopefully!
0:41:43 > 0:41:47My fruit lardy cake is best served warm and shared.
0:41:47 > 0:41:50Put the kettle on and get stuck in!
0:41:58 > 0:42:00After a busy day in the kitchen,
0:42:00 > 0:42:05there's nothing better than sitting down to eat with my guests who helped me create today's dishes.
0:42:10 > 0:42:12The best thing will be sharing, I think.
0:42:15 > 0:42:18First up, we have my traditional mutton version of the Scotch pie,
0:42:18 > 0:42:22which I'm serving to Andrew, the world's Scotch pie champion.
0:42:23 > 0:42:27You've got the spices right. You know, you need to have them quite high in there,
0:42:27 > 0:42:30- so that it blends with the whole thing. - It has a lot of depth of flavour.
0:42:30 > 0:42:32- You said that it was mutton.- Mmm.
0:42:32 > 0:42:34And you can taste, it tastes quite a lot.
0:42:34 > 0:42:38Omar's ensaimada is beautifully delicate.
0:42:38 > 0:42:40Just the ensaimada is beautiful.
0:42:41 > 0:42:43The flavours going through it...
0:42:45 > 0:42:47It's that bittersweet as well, isn't it?
0:42:47 > 0:42:52At last, Genevieve can get her daily fix of beetroot from my pie.
0:42:52 > 0:42:55- You can still sort of see the colour, can't you, of the beetroot? - You can, actually.
0:42:55 > 0:42:59- The spices really lift it, don't they?- Mmm.- Fabulous.
0:42:59 > 0:43:02- Oh, yeah!- That's a really good job.
0:43:02 > 0:43:04And my layered lardy cake seems to go down well too.
0:43:04 > 0:43:06Salud, everyone.
0:43:07 > 0:43:10Great food, great conversation!
0:43:10 > 0:43:11Thanks for coming.
0:43:11 > 0:43:13You can't go wrong, can you? Good food.
0:43:13 > 0:43:18I've had another great day in the kitchen and it's wonderful to cap it all, sharing all this hearty food.
0:43:18 > 0:43:23That's it for today, but I hope you'll join me again next time on Pies & Puds.
0:43:24 > 0:43:26- Do you want some of this?- Yeah.
0:43:29 > 0:43:33Subtitles by Red Bee Media Ltd