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The Royal Family are steeped in tradition, | 0:00:02 | 0:00:03 | |
and throughout history the royal tables have | 0:00:03 | 0:00:05 | |
showcased culinary excellence. | 0:00:05 | 0:00:07 | |
'In celebration of royal food...' | 0:00:07 | 0:00:09 | |
We know it's the Queen's recipe | 0:00:09 | 0:00:11 | |
because we've got it in her own hand. | 0:00:11 | 0:00:13 | |
'..from the present and past...' | 0:00:13 | 0:00:15 | |
That is proper regal. | 0:00:15 | 0:00:17 | |
'We recreate old family favourites.' | 0:00:17 | 0:00:20 | |
Now, the Queen Mother had this really wicked trick with these. | 0:00:20 | 0:00:24 | |
What a mess. | 0:00:24 | 0:00:26 | |
'We sample royal eating alfresco...' | 0:00:26 | 0:00:29 | |
-Wow. -That is what you want. | 0:00:29 | 0:00:31 | |
'..and revisit the most extravagant times.' | 0:00:31 | 0:00:34 | |
Pheasant, stag, turkey, salmon, | 0:00:34 | 0:00:37 | |
oysters and turbot dressed in a lobster champagne sauce. | 0:00:37 | 0:00:40 | |
Unbelievable. | 0:00:40 | 0:00:41 | |
This is Royal Recipes. | 0:00:41 | 0:00:43 | |
Hello. I'm Michael Buerk, and welcome to Royal Recipes. | 0:00:46 | 0:00:51 | |
This is Audley End, | 0:00:51 | 0:00:52 | |
magnificent stately home built in the style of a royal palace, | 0:00:52 | 0:00:57 | |
and a former home of King Charles II. | 0:00:57 | 0:00:59 | |
In the splendour of the gardens, | 0:00:59 | 0:01:01 | |
halls and kitchen of this grandest of country houses, | 0:01:01 | 0:01:05 | |
we'll be recreating the food served at the highest royal tables. | 0:01:05 | 0:01:10 | |
And it all starts here, with this gem, | 0:01:10 | 0:01:13 | |
a royal kitchen maid's cookbook, | 0:01:13 | 0:01:15 | |
the only surviving recipe book of its kind in the royal archive. | 0:01:15 | 0:01:20 | |
This is an exact copy of the original, | 0:01:20 | 0:01:23 | |
which is kept at Windsor Castle. | 0:01:23 | 0:01:25 | |
Inside, the recipes of Mildred Nicholls, | 0:01:25 | 0:01:27 | |
who worked at Buckingham Palace | 0:01:27 | 0:01:30 | |
in the early 1900s. | 0:01:30 | 0:01:32 | |
And for the first time in over 100 years, | 0:01:32 | 0:01:34 | |
we'll be bringing these recipes back to life. | 0:01:34 | 0:01:37 | |
This time we cook food that reflects the royal family's love | 0:01:43 | 0:01:46 | |
of the countryside. | 0:01:46 | 0:01:47 | |
From their hunting, shooting and fishing pursuits, | 0:01:47 | 0:01:50 | |
to their enjoyment of rich, rural flavours. | 0:01:50 | 0:01:53 | |
Right, so... | 0:01:53 | 0:01:55 | |
'Today in the Royal Recipes kitchen, | 0:01:55 | 0:01:57 | |
'chef Anna Haugh tries sausage making, | 0:01:57 | 0:01:59 | |
'using the Queen's favourite meat, pheasant.' | 0:01:59 | 0:02:03 | |
You might be lucky to get a cocktail sausage. | 0:02:03 | 0:02:05 | |
It's quite a process, and quite an art, I think. | 0:02:05 | 0:02:07 | |
Lord Iveagh shows Dr Matt Green the rich history of a shooting estate, | 0:02:07 | 0:02:13 | |
created by a maharaja and adored by royalty. | 0:02:13 | 0:02:17 | |
-So George there. -That's right. King George. | 0:02:17 | 0:02:19 | |
-And the Queen. -Wow. | 0:02:19 | 0:02:21 | |
And we follow Prince Charles's example | 0:02:21 | 0:02:24 | |
and go foraging for mushrooms. | 0:02:24 | 0:02:26 | |
That's worth picking. | 0:02:28 | 0:02:29 | |
In the kitchen wing of this glorious stately home, | 0:02:32 | 0:02:34 | |
we start our celebration of the royals' country pursuits | 0:02:34 | 0:02:37 | |
with a recipe from the early days of the Queen's reign, | 0:02:37 | 0:02:40 | |
and a firm favourite with the Queen mother. | 0:02:40 | 0:02:43 | |
Hello and welcome to the grand kitchen. | 0:02:43 | 0:02:45 | |
With me, Anna Haugh, top chef at a London restaurant... | 0:02:45 | 0:02:48 | |
WHISPERED: ..where the young royals go. | 0:02:48 | 0:02:49 | |
Yes, they do from time to time. | 0:02:49 | 0:02:51 | |
Down the ages, most of our kings and queens have been country lovers, | 0:02:51 | 0:02:56 | |
and when it comes to eating, they are really fond of game. | 0:02:56 | 0:02:59 | |
What are you going to do for us today? | 0:02:59 | 0:03:00 | |
Well, I don't blame them. I love game myself. | 0:03:00 | 0:03:02 | |
And today I'm actually going to make a royal recipe. | 0:03:02 | 0:03:05 | |
This is a recipe from the Queen Mother's cook, | 0:03:05 | 0:03:07 | |
and it's galantine of game. | 0:03:07 | 0:03:09 | |
-Galantine? -Galantine. | 0:03:09 | 0:03:10 | |
So galantine usually would be like a kind of sausage-shaped, kind of, um, | 0:03:10 | 0:03:14 | |
type of terrine. | 0:03:14 | 0:03:16 | |
-Cylindrical rather than square. -Yes. | 0:03:16 | 0:03:18 | |
But today I'm going to keep with the traditional terrine mould, | 0:03:18 | 0:03:21 | |
just because it's easier to kind of shape it. | 0:03:21 | 0:03:23 | |
So I've lightly cooked off pheasant and partridge breasts here and then | 0:03:23 | 0:03:27 | |
the legs I've just kind of pulsed in a blender while they were raw. | 0:03:27 | 0:03:31 | |
And I'm going to mix it with a little bit of sausage meat | 0:03:31 | 0:03:34 | |
-and then pack it in nice and tightly. -Wow. | 0:03:34 | 0:03:36 | |
So, first of all, I'm just going to give these a bit of a slice. | 0:03:36 | 0:03:39 | |
You want to kind of cut them about a centimetre thick. | 0:03:39 | 0:03:42 | |
-Yeah. -So that we can nicely line it up on top. | 0:03:42 | 0:03:45 | |
OK, so I'm going to mix the two meats here together. | 0:03:45 | 0:03:47 | |
-Mm-hm. -It's pretty simple. | 0:03:47 | 0:03:49 | |
But you just want to make sure that it's completely combined. | 0:03:49 | 0:03:52 | |
Tell me, why the sausage meat? | 0:03:52 | 0:03:54 | |
The sausage meat is a good kind of filler | 0:03:54 | 0:03:57 | |
and the flavour of the pork meat | 0:03:57 | 0:03:59 | |
is very nice. Then we're going to wrap it in bacon | 0:03:59 | 0:04:01 | |
as well so, it kind of all gels in very nicely together. | 0:04:01 | 0:04:04 | |
So just give it a good mix so that it's | 0:04:04 | 0:04:07 | |
nice and evenly kind of distributed. | 0:04:07 | 0:04:09 | |
In the olden days, would they have wrapped it in bacon like that? | 0:04:09 | 0:04:13 | |
They may not have, no, actually. | 0:04:13 | 0:04:15 | |
They probably would have just | 0:04:15 | 0:04:16 | |
had this in a cylindrical mould so it looks | 0:04:16 | 0:04:18 | |
like a large sausage. | 0:04:18 | 0:04:20 | |
And then they would have sliced it and set it in gelatine, or aspic, | 0:04:20 | 0:04:24 | |
or possibly set the entire one in aspic as well. | 0:04:24 | 0:04:27 | |
There's a little bit more in there. | 0:04:27 | 0:04:28 | |
OK. | 0:04:29 | 0:04:31 | |
And then... | 0:04:31 | 0:04:32 | |
Oh, you're sticking in a layer of the breast in at that stage? | 0:04:32 | 0:04:37 | |
-Yeah. -The royals would have had | 0:04:37 | 0:04:38 | |
-lots of pheasants to play with, wouldn't they? -Mm-hm. | 0:04:38 | 0:04:40 | |
They were so fond of hunting and shooting | 0:04:40 | 0:04:42 | |
-and fishing and everything. -Yeah, yeah. | 0:04:42 | 0:04:44 | |
You don't really have to be a royal, do you? | 0:04:44 | 0:04:46 | |
I mean, the pheasants and partridges and things are, in the season, | 0:04:46 | 0:04:50 | |
are pretty widely available. | 0:04:50 | 0:04:52 | |
Absolutely, yeah. I would completely agree. | 0:04:52 | 0:04:54 | |
-It's a kind of "vegetarians, look away now". -Yes! | 0:04:54 | 0:04:57 | |
So, I'm going to pack this in lovely and tightly. | 0:04:59 | 0:05:01 | |
Oh, look, you've left a bit of pheasant. | 0:05:01 | 0:05:03 | |
Yes, just for you. | 0:05:03 | 0:05:04 | |
-A little snack. -Mm. -Keep those energy levels up. | 0:05:04 | 0:05:08 | |
-OK. -Mm-hm. | 0:05:08 | 0:05:09 | |
I'm going to fold this over... | 0:05:09 | 0:05:10 | |
..like this. | 0:05:12 | 0:05:14 | |
And then a few more slices | 0:05:14 | 0:05:16 | |
just to make sure that there's no bits of mince peeping out. | 0:05:16 | 0:05:19 | |
Are you sure it's going to stay sealed? | 0:05:19 | 0:05:21 | |
Yes. Yeah, no, it will, it will all kind of cook together. | 0:05:21 | 0:05:24 | |
I think I should be able to fold them over now. | 0:05:26 | 0:05:27 | |
Yeah. | 0:05:27 | 0:05:29 | |
It does look very neat, doesn't it? | 0:05:29 | 0:05:31 | |
Yeah. And wait till you see it when I turn it out. | 0:05:31 | 0:05:33 | |
It's super neat. | 0:05:33 | 0:05:35 | |
So all I'm going to do now is wrap it in some tinfoil... | 0:05:35 | 0:05:38 | |
..give it a good kind of | 0:05:40 | 0:05:41 | |
squeeze all around. | 0:05:41 | 0:05:43 | |
And then I'm just going to cook it in a tray of hot water and this just | 0:05:45 | 0:05:49 | |
helps with the kind of even cooking... | 0:05:49 | 0:05:51 | |
-Right. -..of the terrine. | 0:05:51 | 0:05:53 | |
So you need to cook this for about | 0:05:53 | 0:05:54 | |
an hour and a half at about 160 degrees. | 0:05:54 | 0:05:56 | |
-Mm-hm. -I'm just going to give my hands a quick wash because I've | 0:05:56 | 0:05:58 | |
been handling raw meat and I'm just about to reveal how our terrine is | 0:05:58 | 0:06:03 | |
is going to look, our galantine's going to look. | 0:06:03 | 0:06:05 | |
A-ha. Oh, I love this bit. | 0:06:05 | 0:06:07 | |
-Yes. -Can I do the reveal? | 0:06:07 | 0:06:09 | |
-Yes, please. -One, two, three. | 0:06:09 | 0:06:12 | |
-SHE GASPS -Ho-ho! | 0:06:12 | 0:06:14 | |
-Isn't it beautiful? -It's lovely, isn't it? | 0:06:14 | 0:06:17 | |
Turn it round a bit there. Shall I put the plate there? | 0:06:18 | 0:06:22 | |
Yes. | 0:06:22 | 0:06:24 | |
Oh! | 0:06:24 | 0:06:26 | |
Oh, look at that. | 0:06:26 | 0:06:27 | |
Yeah. Wouldn't that be lovely, | 0:06:27 | 0:06:29 | |
just sitting around a table with your friends, a cheeky glass of red. | 0:06:29 | 0:06:33 | |
One or two. Now, how do we eat this? | 0:06:33 | 0:06:36 | |
-Do we have it on toast? -On toast, maybe, | 0:06:36 | 0:06:38 | |
with a little bit of fig chutney could be quite nice. | 0:06:38 | 0:06:41 | |
-Fig chutney? -Yes. -Ooh-hoo! | 0:06:41 | 0:06:42 | |
Yeah, I think something with a little bit of kind of sweetness, | 0:06:42 | 0:06:45 | |
acidity and a bit of spice... | 0:06:45 | 0:06:47 | |
-Yeah. -..goes so well with game. | 0:06:47 | 0:06:49 | |
-Have a knife and fork. -Thank you. | 0:06:49 | 0:06:51 | |
Right. | 0:06:51 | 0:06:52 | |
It looks fantastic. I'm going to go from this end. | 0:06:53 | 0:06:55 | |
-Mm. -Mm-mm-mm. | 0:06:55 | 0:06:57 | |
Oh, yes, it's quite solid. | 0:06:57 | 0:06:59 | |
-Yeah. -Here we go. | 0:06:59 | 0:07:00 | |
-Mm. -Mm. | 0:07:03 | 0:07:05 | |
I'll have a bit of toast with it. | 0:07:05 | 0:07:06 | |
The chutney goes so well with that. | 0:07:08 | 0:07:09 | |
It does. You kind of need a bit of the chutney with it. | 0:07:09 | 0:07:12 | |
Mm. | 0:07:12 | 0:07:13 | |
But although it is game, it's not overpowering game. | 0:07:13 | 0:07:16 | |
-No. -I don't think it is the scariest game in the world | 0:07:16 | 0:07:18 | |
-to make a galantine with. -It certainly isn't. | 0:07:18 | 0:07:21 | |
Oh! The Queen Mum's cook knew what she was doing. | 0:07:21 | 0:07:25 | |
A delicious and simple way for | 0:07:27 | 0:07:29 | |
the royals to enjoy the game shot for their table. | 0:07:29 | 0:07:33 | |
Shooting parties have always been part of royal life. | 0:07:37 | 0:07:40 | |
Many a grand shooting estate | 0:07:40 | 0:07:42 | |
was created specifically to attract their patronage. | 0:07:42 | 0:07:46 | |
Elveden in Suffolk is one such estate. | 0:07:47 | 0:07:50 | |
It's current owner is the fourth Earl of Iveagh, Edward Guinness. | 0:07:50 | 0:07:54 | |
-Good morning. -Good morning. | 0:07:55 | 0:07:57 | |
He's agreed to share its past with historian Dr Matt Green. | 0:07:57 | 0:08:00 | |
-This is fantastic. -This is our van. | 0:08:00 | 0:08:03 | |
This van has been with us since 1934. | 0:08:03 | 0:08:07 | |
Since 1934? | 0:08:07 | 0:08:08 | |
It's what the shooting guns have always been driven around in. | 0:08:08 | 0:08:11 | |
A suitably vintage start to the day. | 0:08:12 | 0:08:15 | |
The Guinness family have owned the 17,000-acre estate since 1894, | 0:08:17 | 0:08:22 | |
but Elveden was a firm favourite of the royals even before then. | 0:08:22 | 0:08:26 | |
It was Queen Victoria's close friend, | 0:08:27 | 0:08:29 | |
the Punjabi Maharajah Duleep Singh, | 0:08:29 | 0:08:32 | |
who bought it some 30 years earlier and set | 0:08:32 | 0:08:34 | |
about building its hunting reputation. | 0:08:34 | 0:08:37 | |
With Duleep Singh, Elveden became | 0:08:37 | 0:08:39 | |
one of the finest shoots in the country. | 0:08:39 | 0:08:42 | |
Apparently, one day, he killed... | 0:08:42 | 0:08:44 | |
..760 game birds with 1,000 shots. | 0:08:45 | 0:08:49 | |
With 1,000 shots? | 0:08:49 | 0:08:50 | |
That's almost a 100% success rate. | 0:08:50 | 0:08:53 | |
He was considered extremely good, one of the top ten shots of his day. | 0:08:53 | 0:08:57 | |
Are you that good? | 0:08:57 | 0:08:59 | |
Forever if it wasn't a challenge it wouldn't be fun. | 0:08:59 | 0:09:02 | |
-The game birds are safe with me. -OK! | 0:09:02 | 0:09:05 | |
Elveden was the perfect place for the Maharajah | 0:09:05 | 0:09:07 | |
to entertain his neighbour, the Prince of Wales, | 0:09:07 | 0:09:10 | |
who owned the 7,000-acre Sandringham estate | 0:09:10 | 0:09:13 | |
just across the county border in Norfolk. | 0:09:13 | 0:09:16 | |
And it was a whole social occasion. | 0:09:16 | 0:09:18 | |
They had some delicious food and drink, | 0:09:18 | 0:09:22 | |
and Duleep Singh got so large, | 0:09:22 | 0:09:25 | |
he needed to be seated while shooting on a wicker chair... | 0:09:25 | 0:09:29 | |
-Really? Right. -..which rotated so he could face the game birds from | 0:09:29 | 0:09:33 | |
whichever direction they came from. | 0:09:33 | 0:09:35 | |
So, he could swivel round and then have a shot? | 0:09:35 | 0:09:37 | |
He was a sitting gun. | 0:09:37 | 0:09:39 | |
Edward VII, George V and George VI all shot here at Elveden. | 0:09:40 | 0:09:45 | |
No shooting party was complete without lunch. | 0:09:45 | 0:09:48 | |
-So... -So, where are we? -Over this way. | 0:09:50 | 0:09:52 | |
-Yes. -This wood here is the Duke of York Wood. | 0:09:52 | 0:09:55 | |
Shoots would stop off and enjoy their lunch. | 0:09:55 | 0:09:58 | |
And they would have the most amazing array of food, | 0:09:58 | 0:10:02 | |
which was all laid out in a marquee. | 0:10:02 | 0:10:05 | |
Over here? In a marquee? | 0:10:05 | 0:10:07 | |
-Yes. -Really? | 0:10:07 | 0:10:08 | |
It's amazing to kind of picture that, isn't it? | 0:10:08 | 0:10:10 | |
The Prince of Wales himself | 0:10:10 | 0:10:12 | |
would have been out there after a successful morning, | 0:10:12 | 0:10:14 | |
and almost by magic this marquee would appear and they'd be in | 0:10:14 | 0:10:17 | |
there having this lavish banquet, exchanging excitable tales, | 0:10:17 | 0:10:21 | |
quaffing down fine wines, and then going back out there. | 0:10:21 | 0:10:24 | |
It must have been amazing. | 0:10:24 | 0:10:26 | |
If only the trees could talk. | 0:10:26 | 0:10:28 | |
All the stories and the wonderful tales that were told. | 0:10:28 | 0:10:31 | |
There's plenty to tell from Lord Iveagh's family archive. | 0:10:34 | 0:10:37 | |
It includes detailed records | 0:10:37 | 0:10:39 | |
of those lunches and the illustrious guests. | 0:10:39 | 0:10:42 | |
-Come in, Matt. -Thank you. | 0:10:43 | 0:10:44 | |
This is my great-great-grandmother's book. | 0:10:44 | 0:10:47 | |
It's a photograph album that she took with her | 0:10:47 | 0:10:51 | |
and many of her guests signed. | 0:10:51 | 0:10:53 | |
And she put in some beautiful photographs... | 0:10:53 | 0:10:56 | |
Oh, wow! These are really old. | 0:10:58 | 0:10:59 | |
So, this is essentially a collection of photographs of the shoots. | 0:10:59 | 0:11:04 | |
What about this picture here? Talking of lunch, | 0:11:04 | 0:11:05 | |
are these the kind of pop-up dining halls | 0:11:05 | 0:11:09 | |
they used to have their meals in | 0:11:09 | 0:11:11 | |
-in the middle of the shoot? -They were. | 0:11:11 | 0:11:12 | |
They were dining at the Duke of York Wood. | 0:11:12 | 0:11:15 | |
-Wow! -So, the trees have grown but the place is the same. | 0:11:15 | 0:11:20 | |
What are these signatures? | 0:11:20 | 0:11:22 | |
So, they're all the host guests. | 0:11:22 | 0:11:24 | |
OK. And George there. | 0:11:24 | 0:11:26 | |
That's right. King George. | 0:11:26 | 0:11:27 | |
-That was the king. -And, um, the Queen. | 0:11:27 | 0:11:31 | |
-Churchill. -Here we go. -Churchill. | 0:11:31 | 0:11:33 | |
And there's even a picture of Edward VII himself. | 0:11:34 | 0:11:37 | |
It's amazing to see these. | 0:11:39 | 0:11:40 | |
A really vivid trip down memory lane. | 0:11:40 | 0:11:43 | |
-That's right. -Thank you for showing it to us. | 0:11:43 | 0:11:45 | |
Not at all. My great pleasure. | 0:11:45 | 0:11:46 | |
Shooting parties are still a part of life today on some royal estates. | 0:11:51 | 0:11:55 | |
Apparently, Anna, pheasants are the Queen's very favourite game bird. | 0:11:57 | 0:12:01 | |
It's probably a good job because they shoot an awful lot of them. | 0:12:01 | 0:12:05 | |
Especially over Christmas. | 0:12:05 | 0:12:06 | |
Boxing Day is apparently the big shooting day. | 0:12:06 | 0:12:08 | |
Prince Philip used to, I think his doctors advised him not to, | 0:12:08 | 0:12:12 | |
used to be shooting these birds. | 0:12:12 | 0:12:14 | |
And the Queen was involved in picking them up, apparently, | 0:12:14 | 0:12:16 | |
-or at least collecting them. -Just imagine the two of them there, | 0:12:16 | 0:12:19 | |
as a couple, out kind of doing such a traditional British hobby. | 0:12:19 | 0:12:22 | |
And Prince Philip likes cooking, I think. | 0:12:22 | 0:12:24 | |
Yeah, I heard he did like to cook. | 0:12:24 | 0:12:25 | |
And also when they would shoot the pheasant, any of the leftovers, | 0:12:25 | 0:12:29 | |
he would bring to the local butcher | 0:12:29 | 0:12:31 | |
and they would make pheasant sausages. | 0:12:31 | 0:12:32 | |
He didn't want to see anything wasted. | 0:12:32 | 0:12:34 | |
-Exactly. -Are you going to do those pheasant sausages? | 0:12:34 | 0:12:36 | |
I'm going to make pheasant sausages but I've never made them before. | 0:12:36 | 0:12:39 | |
So, I'm following this old pheasant recipe for sausages, | 0:12:39 | 0:12:44 | |
-and I'm going to give it a go. -OK. | 0:12:44 | 0:12:46 | |
So, fingers crossed that I make edible sausages. | 0:12:46 | 0:12:48 | |
-So, what have you got? -The first thing I'm going to do is I have some | 0:12:48 | 0:12:51 | |
sausage meat, some chopped up streaky bacon, and minced pheasant. | 0:12:51 | 0:12:56 | |
Because pheasant isn't the obvious thing to have in a sausage, | 0:12:56 | 0:12:59 | |
-is it? -No. -There's very little fat on it. | 0:12:59 | 0:13:01 | |
Very little fat. But I think there's a good flavour to lend very well. | 0:13:01 | 0:13:04 | |
If you match it up with the kind of fattiness of your sausage meat | 0:13:04 | 0:13:06 | |
and your bacon, I think it's going to go really well. | 0:13:06 | 0:13:08 | |
And then I'm just going to put a little hint of spice | 0:13:08 | 0:13:11 | |
in there as well to give it a bit more interest. | 0:13:11 | 0:13:13 | |
So, let's get going. | 0:13:13 | 0:13:15 | |
-So, I'm going to stick them all in. -It's a smoky bacon? | 0:13:15 | 0:13:18 | |
Yes. Yeah, just to give it a little extra bit of flavour. | 0:13:18 | 0:13:22 | |
You're going to mix them all together? | 0:13:22 | 0:13:23 | |
Mix them all together, actually, | 0:13:23 | 0:13:25 | |
and I'll just pop the spice in there now. | 0:13:25 | 0:13:27 | |
What spices are they? | 0:13:27 | 0:13:28 | |
A pinch of nutmeg. | 0:13:28 | 0:13:30 | |
-Mm hm. -And then another pinch of allspice. | 0:13:30 | 0:13:34 | |
And I'm just mixing it in here with the sausage meat, the chopped bacon, | 0:13:34 | 0:13:38 | |
and then the minced pheasant. | 0:13:38 | 0:13:40 | |
-Mm hm. -And just give it a good mix. | 0:13:40 | 0:13:42 | |
And then I'm going to use a kind of sausage attachment on... | 0:13:42 | 0:13:48 | |
Sausage attachment! | 0:13:48 | 0:13:49 | |
On a home mixer. | 0:13:49 | 0:13:52 | |
I'm quite interested to see how this is going to go. | 0:13:52 | 0:13:54 | |
I'm quite nervous. I'm quite nervous. | 0:13:54 | 0:13:57 | |
-Shall I hold it? -Yes. | 0:13:57 | 0:13:58 | |
Make sure it doesn't move. | 0:13:58 | 0:13:59 | |
So, the recipe says, I need to spoon it in there. | 0:13:59 | 0:14:03 | |
-Mm hm. -Put a little bit extra on the side. | 0:14:03 | 0:14:06 | |
Switch this little bad boy on. | 0:14:06 | 0:14:08 | |
WHIRRING | 0:14:08 | 0:14:11 | |
And let's... | 0:14:11 | 0:14:12 | |
get sausage making. | 0:14:12 | 0:14:14 | |
Ooh! | 0:14:15 | 0:14:16 | |
And you've got the sausage skins already on the end there. | 0:14:16 | 0:14:19 | |
Do you want me to do that? Shall I press that down? | 0:14:19 | 0:14:22 | |
Yeah. If you keep spooning. | 0:14:22 | 0:14:23 | |
I will. | 0:14:23 | 0:14:24 | |
I don't know how hungry you are, Michael, | 0:14:26 | 0:14:28 | |
but you might be looking to get a cocktail sausage. | 0:14:28 | 0:14:30 | |
It's quite a process, quite an art, I think. | 0:14:30 | 0:14:33 | |
Yeah. | 0:14:33 | 0:14:34 | |
Oh, yes. | 0:14:35 | 0:14:37 | |
Now, that's a proper looking sausage. | 0:14:37 | 0:14:40 | |
It's not as easy as it looks, this, you know. | 0:14:40 | 0:14:42 | |
I mean, we could keep going all day with this. | 0:14:42 | 0:14:44 | |
We could, we could. Shall I put a bit more in? | 0:14:44 | 0:14:46 | |
-No, definitely not. -That's it? -Let's nip this in the bud. Switch it off. | 0:14:46 | 0:14:49 | |
Yeah. | 0:14:49 | 0:14:50 | |
Phew! Ooh! | 0:14:50 | 0:14:52 | |
-OK. -And a little tie. | 0:14:53 | 0:14:55 | |
That's quite good. With your help there, Michael, I was able to... | 0:14:57 | 0:15:00 | |
I think that was the crucial element, actually. | 0:15:00 | 0:15:02 | |
Yes, absolutely. | 0:15:02 | 0:15:03 | |
Now... Now I've got to twist them into sausages. | 0:15:03 | 0:15:06 | |
OK. So, I think we should get three out of here. | 0:15:06 | 0:15:07 | |
-Yeah. -If I do that like that. | 0:15:07 | 0:15:10 | |
And then just give them a twist. | 0:15:10 | 0:15:11 | |
Give them a twist. | 0:15:11 | 0:15:12 | |
Twist. | 0:15:14 | 0:15:15 | |
OK. Pheasant sausages. Three pheasant sausages there. | 0:15:15 | 0:15:18 | |
I'm quite proud of that. | 0:15:18 | 0:15:19 | |
-They do look good actually, don't they? -Yeah. | 0:15:19 | 0:15:21 | |
So, the next step is to fry your sausages in a pan. | 0:15:21 | 0:15:24 | |
Little bit of butter, a little bit of garlic and thyme. | 0:15:24 | 0:15:27 | |
-Mm hm. -Goes delicious with some mashed potato. | 0:15:27 | 0:15:29 | |
Mashed potato, of course. | 0:15:29 | 0:15:32 | |
Of course. Bangers and mash. | 0:15:32 | 0:15:33 | |
But this is a cider gravy. | 0:15:33 | 0:15:35 | |
So, you've got chicken stock, very little bit of flour, | 0:15:35 | 0:15:38 | |
caramelised onion in here. | 0:15:38 | 0:15:39 | |
And a little secret to this is a spoonful of English mustard. | 0:15:39 | 0:15:44 | |
-Yeah? -So, you've got the sharpness of the cider and you've also got | 0:15:44 | 0:15:48 | |
the hint of mustard, just to take off the fattiness of the sausage. | 0:15:48 | 0:15:52 | |
And then maybe just a little pinch of brown sugar in there as well, | 0:15:52 | 0:15:55 | |
just to give it a bit of sweetness. | 0:15:55 | 0:15:57 | |
Just give that a nice little stir. | 0:15:57 | 0:15:59 | |
They probably needed recipes for leftovers because, you know, | 0:15:59 | 0:16:02 | |
so many pheasants get shot on these occasions. | 0:16:02 | 0:16:05 | |
King Edward was so keen on shooting that he had the clocks | 0:16:05 | 0:16:09 | |
advanced by half an hour at Sandringham, | 0:16:09 | 0:16:11 | |
so he could spend more of the day shooting. | 0:16:11 | 0:16:13 | |
What do you think of that? They used to call it Sandringham time. | 0:16:13 | 0:16:16 | |
-That's brilliant. -Yeah. Oh, I love your mash! | 0:16:16 | 0:16:19 | |
Creamy. What's the secret with that? | 0:16:19 | 0:16:20 | |
Being Irish, I think. | 0:16:20 | 0:16:22 | |
-What, you're good with potatoes. -Yes. | 0:16:22 | 0:16:24 | |
-Oh, yes, yes. yes. -OK. | 0:16:25 | 0:16:28 | |
Now that...is what I call a sausage. | 0:16:28 | 0:16:31 | |
And you put them on top... That's your cheffy bit, isn't it? | 0:16:33 | 0:16:36 | |
That's my cheffy bit. Yes. | 0:16:36 | 0:16:37 | |
Well, you know... My pizzazz! | 0:16:37 | 0:16:40 | |
-OK. -Yep. -Now our lovely gravy. | 0:16:40 | 0:16:43 | |
It's very traditional. | 0:16:47 | 0:16:48 | |
Would you serve it with any other vegetables? | 0:16:48 | 0:16:51 | |
No. No. | 0:16:51 | 0:16:53 | |
I think just like this is exactly what you want. | 0:16:53 | 0:16:56 | |
On a cold winter's day. | 0:16:56 | 0:16:59 | |
Exactly. So there you have it. | 0:16:59 | 0:17:01 | |
Pheasant sausage, cider gravy and creamy mash. | 0:17:01 | 0:17:04 | |
Yes, please. Bring it on. | 0:17:04 | 0:17:05 | |
Knife and fork for you, knife and fork for me. | 0:17:05 | 0:17:07 | |
Go on. You made 'em. | 0:17:07 | 0:17:09 | |
Oh, yes. They're chunky, aren't they? | 0:17:09 | 0:17:12 | |
Here we go. | 0:17:13 | 0:17:15 | |
Mmm. | 0:17:16 | 0:17:17 | |
-Mm. -I've never had pheasant sausage before. | 0:17:19 | 0:17:21 | |
-Mm. -And I certainly will have it again. | 0:17:21 | 0:17:23 | |
-It's delicious. -Absolutely delicious. | 0:17:23 | 0:17:25 | |
These posh sausages would be a favourite | 0:17:26 | 0:17:29 | |
with all ages after an afternoon in the countryside. | 0:17:29 | 0:17:32 | |
For the Royal Family, | 0:17:32 | 0:17:34 | |
rural pursuits mean different things to different people. | 0:17:34 | 0:17:37 | |
Prince Charles is passionate about natural food, | 0:17:37 | 0:17:41 | |
and he's not averse to foraging for his supper. | 0:17:41 | 0:17:43 | |
When it comes to mushrooms, John Wright is an expert, | 0:17:51 | 0:17:54 | |
a self-taught mycologist, | 0:17:54 | 0:17:57 | |
and like Prince Charles, he's very happy to forage. | 0:17:57 | 0:18:00 | |
I'm been mushrooming a very long time now, 1965, I think I started. | 0:18:02 | 0:18:06 | |
I get just as excited now as I did when I first started. | 0:18:06 | 0:18:09 | |
I can't wait to see what we're going to find today. | 0:18:09 | 0:18:12 | |
Mushroom foraging can be traced back to the Roman times, | 0:18:12 | 0:18:15 | |
but it is not until recently that it's become such a popular pastime. | 0:18:15 | 0:18:19 | |
People absolutely love it, | 0:18:20 | 0:18:21 | |
and it sort of calms the nerves and slows the heart rate. | 0:18:21 | 0:18:25 | |
I remember seeing a picture of Prince Charles | 0:18:25 | 0:18:27 | |
in the paper carrying a mushroom basket | 0:18:27 | 0:18:29 | |
and I thought, "That's great", | 0:18:29 | 0:18:30 | |
because he's got people that can go and pick mushrooms for him, | 0:18:30 | 0:18:33 | |
but he wanted to do it himself | 0:18:33 | 0:18:34 | |
and that's the whole point of it, | 0:18:34 | 0:18:36 | |
you've go and actually do it yourself, | 0:18:36 | 0:18:37 | |
it's engaging with nature, really. | 0:18:37 | 0:18:39 | |
And with over 15,000 species of mushrooms in the UK, | 0:18:42 | 0:18:45 | |
there's plenty to choose from. | 0:18:45 | 0:18:47 | |
And the royal estates lend themselves | 0:18:47 | 0:18:50 | |
particularly well to foraging. | 0:18:50 | 0:18:52 | |
I think Prince Charles is quite a lucky mushroom hunter | 0:18:52 | 0:18:55 | |
because he's got access to this wonderful parkland | 0:18:55 | 0:18:59 | |
over most of the royal estate, | 0:18:59 | 0:19:01 | |
so he can just go wandering and he'll find grassland species | 0:19:01 | 0:19:04 | |
and woodland species, kind of in his own back garden. | 0:19:04 | 0:19:07 | |
Not everybody can do that. | 0:19:07 | 0:19:08 | |
Foraging for mushrooms takes great skill and knowledge | 0:19:08 | 0:19:12 | |
and should only be undertaken by experts such as John, | 0:19:12 | 0:19:15 | |
who often forages on his friends' land. | 0:19:15 | 0:19:17 | |
Grasslands like this are a great source of mushrooms, | 0:19:19 | 0:19:22 | |
as they have often been left uncultivated for hundreds of years, | 0:19:22 | 0:19:25 | |
creating an undisturbed environment for the fungi. | 0:19:25 | 0:19:28 | |
This is lovely. One of my favourites. | 0:19:30 | 0:19:32 | |
It's a really common mushroom. | 0:19:32 | 0:19:35 | |
And that's quite a nice size, you often get them in quite large rings. | 0:19:35 | 0:19:40 | |
It's called the Scarlet Wax Cap, it's quite a good one for | 0:19:40 | 0:19:42 | |
frightening your friends that come round for dinner. | 0:19:42 | 0:19:45 | |
People really worry about red things and I can understand why. | 0:19:45 | 0:19:48 | |
But no, there's some edible red things | 0:19:48 | 0:19:49 | |
and there's some poisonous red things, | 0:19:49 | 0:19:51 | |
you just have to know what it is. | 0:19:51 | 0:19:53 | |
These are nice. Look. | 0:19:57 | 0:19:59 | |
Quite amazing. | 0:19:59 | 0:20:00 | |
These are puffballs. This is quite tasty, | 0:20:03 | 0:20:05 | |
and you can see how tasty it is | 0:20:05 | 0:20:07 | |
because somebody has eaten a bit of it already. | 0:20:07 | 0:20:09 | |
There's been a slug in there. | 0:20:09 | 0:20:10 | |
There's a little bit left. | 0:20:10 | 0:20:11 | |
Try and get away from the slug-nibbled area. | 0:20:11 | 0:20:14 | |
Bit like a mushroom flavoured marshmallow. | 0:20:17 | 0:20:20 | |
That is worth picking. In the basket. | 0:20:20 | 0:20:22 | |
Now, look at this. | 0:20:24 | 0:20:25 | |
Wow. | 0:20:26 | 0:20:27 | |
John finds a ring of parasol mushrooms, | 0:20:27 | 0:20:30 | |
the final ingredients needed for a well-known royal favourite dish. | 0:20:30 | 0:20:34 | |
Now he just needs to find a spot to cook. | 0:20:34 | 0:20:37 | |
We have heat. My goodness, I think I'll just | 0:20:37 | 0:20:39 | |
sit here and warm my hands. | 0:20:39 | 0:20:41 | |
In honour of the very fine mushrooms I've managed to pick today I'm going | 0:20:41 | 0:20:44 | |
to use the Duke of Edinburgh's own recipe for wild mushrooms | 0:20:44 | 0:20:48 | |
which is mushrooms a la creme. | 0:20:48 | 0:20:49 | |
So let's get that melted. | 0:20:51 | 0:20:52 | |
What I think I'll do is I'll put some of our wax caps in first, | 0:20:52 | 0:20:56 | |
they take a little bit longer to cook, they're quite moist. | 0:20:56 | 0:20:59 | |
Remove the twigs, I don't worry too much about that. | 0:20:59 | 0:21:01 | |
That's a little scarlet wax cap. | 0:21:01 | 0:21:03 | |
Just get the stem off. | 0:21:03 | 0:21:05 | |
And now our magnificent puffball, I'll break him in bits. | 0:21:05 | 0:21:09 | |
Pop him in. What else have we got? | 0:21:09 | 0:21:11 | |
Here are my parasols next, these cook very quickly. | 0:21:11 | 0:21:14 | |
Just going to pull the stem out, you can't do anything with the stem, | 0:21:14 | 0:21:16 | |
and don't need to clean it, don't need to wash it, | 0:21:16 | 0:21:18 | |
just break it into little triangles and in it goes. | 0:21:18 | 0:21:21 | |
Mushrooms really do need salt, there's a very bland flavour, | 0:21:21 | 0:21:24 | |
they need that little bit of salt. | 0:21:24 | 0:21:26 | |
I'm going to put in a little bit of pepper. | 0:21:26 | 0:21:29 | |
These mushrooms are cooked. I'm going to put this in. | 0:21:30 | 0:21:33 | |
And I think that's enough. | 0:21:33 | 0:21:34 | |
I do like the cream thick but not too thick, | 0:21:34 | 0:21:37 | |
you don't want it to be like a sticky custard or something, | 0:21:37 | 0:21:39 | |
you just need it a little bit runny. | 0:21:39 | 0:21:41 | |
That's it, done. Just try it now. | 0:21:41 | 0:21:43 | |
Let's have a go. It should be perfect. | 0:21:43 | 0:21:46 | |
And the cream will have taken on the flavour of the mushrooms. | 0:21:46 | 0:21:49 | |
My God, that's amazing. | 0:21:51 | 0:21:52 | |
That is really, really brilliant. | 0:21:52 | 0:21:55 | |
I'll have some of the mushrooms. | 0:21:55 | 0:21:56 | |
I'm going to go with the puffball. | 0:21:56 | 0:21:58 | |
It's sort of ice cream, it really is. | 0:22:00 | 0:22:03 | |
It's just wonderful, but it's so much better out of doors. | 0:22:03 | 0:22:06 | |
It really is the perfect end to a foraging day - | 0:22:06 | 0:22:09 | |
pick something in the wild, we eat it. | 0:22:09 | 0:22:11 | |
When our kitchen maid, Mildred Nicholls, | 0:22:16 | 0:22:19 | |
who's left us this fantastic recipe book, | 0:22:19 | 0:22:21 | |
was working in the Buckingham Palace kitchens, | 0:22:21 | 0:22:23 | |
Edward VII was on the throne, then his son, George V. | 0:22:23 | 0:22:27 | |
Both dedicated countrymen, out and about all the time, | 0:22:27 | 0:22:30 | |
shooting, fishing, in Edward's case, philandering! | 0:22:30 | 0:22:33 | |
So what have you managed to find in Mildred's cookbook that is | 0:22:33 | 0:22:38 | |
a nice snack to take out on your country pursuits? | 0:22:38 | 0:22:41 | |
Something to put in the hamper, something to have in your hand, | 0:22:41 | 0:22:43 | |
-a nice sweet snack? -OK, well, this recipe is very interesting. | 0:22:43 | 0:22:46 | |
It's called chapeaux communs, and it's like... | 0:22:46 | 0:22:49 | |
-Chapeaux communs? -Yeah. | 0:22:49 | 0:22:51 | |
I've never seen anything like it before, | 0:22:51 | 0:22:53 | |
so I'm quite excited to see how it's going to turn out. | 0:22:53 | 0:22:55 | |
It's a kind of pastry that is wrapped around marzipan, | 0:22:55 | 0:22:59 | |
and then we're going to dip it in chocolate - | 0:22:59 | 0:23:01 | |
that originally wasn't in the recipe but I think it will be a nice | 0:23:01 | 0:23:04 | |
kind of twist on it - but I think what makes this recipe | 0:23:04 | 0:23:06 | |
so interesting is that the pastry is like a mixture between | 0:23:06 | 0:23:10 | |
kind of like a pastry and a bit of a cake, because you've got a bit | 0:23:10 | 0:23:13 | |
of baking powder in here, and a bit of cream... | 0:23:13 | 0:23:15 | |
-That's unusual. -..butter, flour... | 0:23:15 | 0:23:17 | |
Yeah, it is, it's quite interesting. | 0:23:17 | 0:23:18 | |
So you just mix all those ingredients together and you roll it | 0:23:18 | 0:23:21 | |
out to about half a centimetre thick. | 0:23:21 | 0:23:24 | |
-And that's what we have here. -"Chapeau" is French for hat, | 0:23:24 | 0:23:26 | |
-isn't it? -That's right, yes. | 0:23:26 | 0:23:27 | |
And you shape it into a particular kind of hat, | 0:23:27 | 0:23:29 | |
-but we'll talk about that in a minute. -Exactly. Exactly. | 0:23:29 | 0:23:31 | |
So, what do you do? | 0:23:31 | 0:23:32 | |
I'm just going to cut the rounds out now, and then I'm going to | 0:23:32 | 0:23:35 | |
-make the marzipan. -I love marzipan. | 0:23:35 | 0:23:38 | |
Yeah, yeah. And I think the royals were fans of marzipan. | 0:23:38 | 0:23:41 | |
Oh, down the ages. | 0:23:41 | 0:23:42 | |
I think it would have been seen as a real treat because there was | 0:23:42 | 0:23:45 | |
a lot that you could do with marzipan - | 0:23:45 | 0:23:46 | |
you could colour it and shape it, | 0:23:46 | 0:23:48 | |
and I think back in the Tudors' time, | 0:23:48 | 0:23:50 | |
they used to like it shaped as little animals. | 0:23:50 | 0:23:52 | |
And they'd have them on the banqueting table. | 0:23:52 | 0:23:55 | |
-Yeah. -And things like that. -Biting their heads off. | 0:23:55 | 0:23:57 | |
Mind you, it must have been only for the very, very rich in those days. | 0:23:57 | 0:24:00 | |
Oh, yeah. Definitely. | 0:24:00 | 0:24:01 | |
So this is your almond flour, and it's the base of the marzipan. | 0:24:01 | 0:24:05 | |
It is just ground down almonds. | 0:24:05 | 0:24:07 | |
And I'm going to add the sugar. | 0:24:07 | 0:24:09 | |
And then we're going to add our butter to it. | 0:24:09 | 0:24:11 | |
And then the same way you would make like apple crumble, | 0:24:11 | 0:24:15 | |
you'd just kind of try to lift the butter, mix the butter, | 0:24:15 | 0:24:19 | |
through your almond flour as quickly as possible, | 0:24:19 | 0:24:22 | |
and this way you get kind of like an even covering of butter | 0:24:22 | 0:24:26 | |
on your almond so then, when you add your egg, | 0:24:26 | 0:24:28 | |
it just kind of all mixes together like a good dough. | 0:24:28 | 0:24:31 | |
The Queen loves marzipan, apparently, | 0:24:31 | 0:24:33 | |
and other people know that. | 0:24:33 | 0:24:34 | |
I think that when she went to Germany once, | 0:24:34 | 0:24:37 | |
they actually gave her a big marzipan | 0:24:37 | 0:24:40 | |
rendering of the Brandenburg gate. | 0:24:40 | 0:24:42 | |
-Can you imagine? -Brilliant! You can just imagine her | 0:24:42 | 0:24:44 | |
-sinking her teeth into that. -Yes! | 0:24:44 | 0:24:47 | |
-What next? -So, all you need to do is crack one egg into the centre. | 0:24:47 | 0:24:52 | |
Keep a sharp eye out for any egg shell, looking good to go. | 0:24:53 | 0:24:57 | |
Just give it a mix. | 0:24:57 | 0:24:59 | |
OK, so it looks like it's almost together now, | 0:24:59 | 0:25:02 | |
so I'm going to get my hand back in there, a bit more pressure on it. | 0:25:02 | 0:25:07 | |
OK, so when you're rolling marzipan, | 0:25:07 | 0:25:09 | |
you don't use flour because this is a flourless recipe, | 0:25:09 | 0:25:13 | |
we're going to use icing sugar to help you roll it out, | 0:25:13 | 0:25:16 | |
so we're going to roll this into small little balls, | 0:25:16 | 0:25:20 | |
just going to take a little bit of icing sugar, there. | 0:25:20 | 0:25:23 | |
It's the fact that it's in tiny little pieces, | 0:25:23 | 0:25:26 | |
tiny little hats, that make it so suitable, don't they, | 0:25:26 | 0:25:28 | |
for putting in a hamper, almost putting it in your pocket if you're | 0:25:28 | 0:25:31 | |
-going out shooting or something? -Exactly. Exactly. -Oh, now, now, and | 0:25:31 | 0:25:34 | |
this is the tricky bit. Yes, yes, you roll the ball. | 0:25:34 | 0:25:37 | |
-Yeah. -Very neat. Very round. | 0:25:37 | 0:25:40 | |
So, now I'm going to start shaping the little hats. | 0:25:40 | 0:25:43 | |
We're looking for a three-point hat. | 0:25:43 | 0:25:46 | |
Oh, it would be called in those days a tricorn hat, or something. | 0:25:46 | 0:25:50 | |
-A tricorn hat. -Don't know why they went out of fashion. | 0:25:50 | 0:25:53 | |
They look rather elegant, I think. | 0:25:53 | 0:25:54 | |
Oh, they look rather sweet, don't they? | 0:25:54 | 0:25:56 | |
Don't they look quite pretty, yeah? They do look quite pretty. | 0:25:56 | 0:25:58 | |
So, I'm just going to pop these on the tray, now, | 0:26:02 | 0:26:04 | |
and I'm going to eggwash them. | 0:26:04 | 0:26:07 | |
It gives them a nice kind of glaze and shine, | 0:26:07 | 0:26:10 | |
and then I'm going to bake them in the oven for about | 0:26:10 | 0:26:13 | |
10 to 12 minutes, at 180 degrees, and then when they come out, | 0:26:13 | 0:26:17 | |
just to give it an extra kick, a little bit more sweetness, | 0:26:17 | 0:26:20 | |
I'm going to glaze them with a sugar syrup, | 0:26:20 | 0:26:22 | |
which is just water and sugar boiled together. | 0:26:22 | 0:26:25 | |
It's going to be a really kind of sweet little mouthful, isn't it? | 0:26:25 | 0:26:28 | |
Yeah. A nice, crunchy, soft kind of biscuit. | 0:26:28 | 0:26:31 | |
So I've actually baked some earlier on, | 0:26:31 | 0:26:33 | |
which I'm going to bring over now. | 0:26:33 | 0:26:35 | |
-Look at these. -They do look lovely, don't they? | 0:26:35 | 0:26:38 | |
But they've lost some of the hat shape. | 0:26:38 | 0:26:40 | |
Yeah, well, it's a different hat shape. | 0:26:40 | 0:26:43 | |
-But, yeah, I can kind of see... -A kind of squashed hat! -Yeah. | 0:26:43 | 0:26:46 | |
So these ones I did glaze with sugar syrup on top, and you can see | 0:26:46 | 0:26:50 | |
how shiny and delicious they look, | 0:26:50 | 0:26:52 | |
I'm going to now dip them in the chocolate. | 0:26:52 | 0:26:55 | |
Now, Mildred wouldn't have done this. | 0:26:55 | 0:26:57 | |
-No, she wouldn't have done this. -This is your twist. | 0:26:57 | 0:26:59 | |
This is my twist. | 0:26:59 | 0:27:00 | |
This does look good. | 0:27:00 | 0:27:02 | |
When you put that chocolate on there, isn't that going to leave the grid? | 0:27:02 | 0:27:04 | |
You put it on the grid there, will that leave a grid pattern? | 0:27:04 | 0:27:06 | |
You can't see it, and what it does is that if there is a little bit of | 0:27:06 | 0:27:09 | |
excess chocolate, if I have been a bit sloppy in my dipping... | 0:27:09 | 0:27:11 | |
-Oh, surely not! -..it means that it will drip off. | 0:27:11 | 0:27:14 | |
It does look good, doesn't it? | 0:27:14 | 0:27:16 | |
So it's really important that when you melt your chocolate, | 0:27:16 | 0:27:18 | |
you do it over a bain marie cos chocolate's quite sensitive. | 0:27:18 | 0:27:21 | |
You use those bain maries quite often, don't you? | 0:27:21 | 0:27:23 | |
I do, honestly, I don't know what I'd do without a bain marie. | 0:27:23 | 0:27:27 | |
I think these are the two prettiest ones, or them, so go for the... | 0:27:27 | 0:27:31 | |
Go for the Quasimodos. | 0:27:31 | 0:27:32 | |
We should wait, shouldn't we, for the chocolate to set? | 0:27:32 | 0:27:35 | |
But I don't think I can. | 0:27:35 | 0:27:37 | |
-OK. -Can I try it? -Go on. | 0:27:38 | 0:27:41 | |
I really hope you like this! Oh, my goodness, that looks delicious! | 0:27:41 | 0:27:44 | |
Can I do it in one? No! | 0:27:44 | 0:27:45 | |
Mmm! | 0:27:48 | 0:27:49 | |
Now, I'm not a marzipan fan, | 0:27:49 | 0:27:51 | |
so I don't know how I'm going to feel about this, but I do think | 0:27:51 | 0:27:53 | |
the chocolate is going to help. | 0:27:53 | 0:27:56 | |
It's a chunky little mouthful of sweetness, isn't it? | 0:27:56 | 0:27:58 | |
I think Mildred's onto a winner, here. | 0:28:00 | 0:28:02 | |
I think... | 0:28:02 | 0:28:03 | |
hats off to Mildred! | 0:28:03 | 0:28:05 | |
That's it for our programme on food for royal country pursuits. | 0:28:07 | 0:28:11 | |
See you next time. | 0:28:11 | 0:28:13 | |
Mmm! | 0:28:13 | 0:28:15 |