Weddings Royal Recipes


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'The royal family are steeped in tradition, and throughout history

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'the royal tables have showcased culinary excellence.

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'In celebration of royal food...'

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We know it's the Queen's recipe

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because we've got it in her own hand.

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'..from the present and the past...'

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That is proper regal.

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'..we recreate old family favourites...'

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Now, the Queen Mother had this really wicked trick with these.

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What a mess.

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'..we sample royal eating alfresco....'

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-Oh, wow!

-That is what you want.

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'..and revisit the most extravagant times.'

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Pheasant, stag, turkey, salmon,

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oysters and turbot dressed in a lobster champagne sauce.

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Unbelievable!

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'This is Royal Recipes.'

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Hello. I'm Michael Buerk, and welcome to Royal Recipes.

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This is Audley End, one of Britain's finest stately homes,

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built in the style of a royal palace and once owned by a king.

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In the splendour of the gardens, halls,

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and kitchen of this grandest of country houses,

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we'll be recreating the food served at the highest royal tables.

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And it all starts here,

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with this gem - a royal kitchen maid's cookbook -

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the only surviving recipe book of its kind in the Royal Archive.

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This is an exact copy of the original,

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which is kept at Windsor Castle.

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Inside, the recipes of Mildred Nicholls,

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who worked at Buckingham Palace in the early 1900s.

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And for the first time in over 100 years,

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we'll be bringing these recipes back to life.

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This time we're cooking for royal weddings,

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a day the royal family and all the nation can celebrate

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in the most glorious style.

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There's pomp, pageantry, tradition.

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An event that throughout history has produced

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some of the finest royal wedding banquets.

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'Today in the royal recipes kitchen...'

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You can imagine the royal footman coming in with that.

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-Look at that.

-Beautiful.

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'..Chef Anna Haugh takes inspiration from a Victorian wedding...'

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So, there you have it -

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stuffed crown of lamb with salsa verde.

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'..the moment baker Fiona Cairns

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'was asked to create a royal wedding cake...'

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It was the most amazing honour

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and I would say the beginning of sleepless nights for me.

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'..and Chef Paul Ainsworth showcases a royal wedding favourite.'

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I know that Princess Anne had lobster and partridge at her wedding.

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Very posh.

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In the kitchen wing of this glorious stately home,

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we start our celebration of wedding food

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with a dish created for Princess Beatrice,

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beloved youngest daughter of Queen Victoria.

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Hello and welcome to the kitchen wing of the great house,

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and with me is top London chef Anna Haugh.

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Royal weddings today.

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Everybody loves a wedding.

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But especially, I think, everybody goes mad for a royal wedding.

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Yeah, they're not just great dynastic occasions,

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but they're sometimes wild popular celebrations,

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and, as far as the royal family is concerned,

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something to be marked by an extra special banquet.

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I've got the menu card here for the wedding breakfast

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for Princess Beatrice, Queen Victoria's youngest daughter.

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Look at it. 14 courses.

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But the one that's interesting us today is this one -

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"Les cotelettes d'Agneau a l'Italienne,"

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which I suppose is Italian lamb chops.

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-Yeah.

-Now, are you going to do that,

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or something a bit modern twist to it?

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Well, I'm quite inspired by this,

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so I've got a few Italian flavours through this

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and I'm going to use lamb chops,

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but I'm going to do a stuffed crown of lamb with a salsa verde.

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Wow. What do you do first?

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So, the first thing I'm going to make is the stuffing.

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So, in a pan here, cooking kind of slowly, I have some onions

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and some garlic.

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And to this I'm going to add the Parma ham...

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You need to crisp up your Parma ham,

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which just smells delicious as it's caramelising now,

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and I'm going to add in porcini mushrooms.

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-Everything Italian.

-Yeah.

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-Everything Italian.

-Give that a little bit of a stir.

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OK, so this is pretty much ready to go now.

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I would put it into a bowl to cool down,

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so that we can mix it with the breadcrumbs.

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Essentially, something like this is what you need.

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-Yeah.

-So, I'm going to take a little bit of cheese,

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Parmesan cheese to go in there.

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-Parmesan, of course.

-Yes.

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And then I'm going to slowly add some crumbs.

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-There's going to be bags of flavour in there.

-Oh, absolutely.

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I'm going to add just a little bit of olive oil to this,

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just to bring it together.

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-What, to give it some sort of...?

-Just to bring it together

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because we want to be able to kind of squeeze it

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into the centre of the lamb.

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You want to be careful when you add things like that,

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any wet ingredients to stuffing, you know,

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-stuff your stuffing...

-MICHAEL LAUGHS

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-OK...

-We wouldn't want that.

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Next, I'm going to tie the lamb.

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I'm interested in how you do this

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-because you're going to make it into a crown, aren't you?

-I am.

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But, first of all, I'm going to season it.

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What we need to do is turn this around.

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I promise you, Michael, I know what I'm doing.

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You do, you do, you do.

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Just about.

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-Yeah.

-So if I hold it like that...

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-Yeah.

-Yeah.

-Perfect.

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And then I will...

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Because this is the tricky bit, isn't it?

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Yeah, this is the tricky bit.

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-Trussing.

-Yeah.

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The old crown of lamb.

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So you just need to kind of try to hook it underneath the bone,

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so that it kind of holds in place as it's cooking.

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It's quite easy, it's not too hard.

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I think even you could manage this, Michael.

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I'd be all fingers and thumbs.

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Just give it a little bit of a tie.

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It's very grand, though, isn't it?

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-Yes.

-It makes a wonderful impression when you wheel it on.

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-It's quite royal, isn't it?

-Yeah.

-A crown of lamb.

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Now you're going to sort that out.

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I am. And now I'm going to stuff the centre

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with this fabulous Italian stuffing.

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-That looks good. It smells wonderful, doesn't it?

-Yeah.

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And you don't want the stuffing to be too wet.

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You kind of want it to be fairly dry

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because you want it to be able to absorb,

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to have the spare kind of dryness

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to absorb all the meat juices from this.

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So I'm going to give this to you,

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pop into the oven at 200 degrees for about 25 minutes.

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And when you go out to the oven, will you grab one there,

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I've already got it resting.

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OK. Right, chef.

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You can imagine the royal footman coming in with that.

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Look at that.

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-Shall I pop it here?

-Look at that. Beautiful.

-Terrific.

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So, that looks absolutely perfect.

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Perfect. So, next I'm going to make our salsa verde.

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So salsa verde means, essentially, green sauce.

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In here, we have some chopped parsley, basil and mint.

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So, really quite aromatic summer, kind of, feeling herbs.

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So we're going to chop our anchovies and our capers to add in there.

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What a mixture of flavours it's going to be.

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Yeah. Anchovies, I always think,

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is like a little secret weapon that you can add to things.

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But they're little explosions of taste, aren't they?

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Absolutely. Absolutely, yeah.

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Terrific.

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And then I'm going to slice a little bit of garlic because, I mean,

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we can't have salsa verde without some nice little slivers of garlic.

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I didn't think Queen Victoria had travelled abroad much at all,

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but I think she went to Italy a couple of times. Florence, I think.

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Oh, I would imagine she went to Florence.

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-Yes.

-Beautiful Florence.

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And then last I'm going to add a little spoon of Dijon.

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-Anna, why?

-Dijon's got a nice little kind of kick to it, acidity,

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which I think is quite important here.

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But also a bit of pepperiness in there, you know.

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And now all we need to do is place our lamb...

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-Oh, be careful.

-..onto its serving platter.

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-Well done.

-Here we are.

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Carefully does it, Anna.

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-A crown for the crowned heads, I suppose.

-Yeah.

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I'm just going to put a little bit of the salsa verde

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-all around here.

-You're actually putting it on the...

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Well, because that means you get a bit of flavour

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on each kind of lamb chop.

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So there you have it -

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stuffed crown of lamb with salsa verde.

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-How do you attack this?

-Well, I'm going to carve it.

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-You're not just going to rip all of them out?

-No.

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Oh, look at that.

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Look at that! That looks beautiful.

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Now, do you want to grab yourself some tools there to be able to...

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-Oh, I will, I will.

-..cut into this.

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-There you go. I'm just going to pick it up.

-Go on.

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Oh, yes, please do.

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Mm! Oh.

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The meat's wonderful. The stuffing...

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And the salsa verde, I think that's...

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That's a real flavour of the Mediterranean, but...

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the lamb is terrific.

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Mm! You know, Princess Beatrice...

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Excuse me a second. ANNA LAUGHS

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Princess Beatrice had 14 dishes at her wedding breakfast...

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..but this must have been the winner of all of them.

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'Not just a winning dish, but a crowning glory.

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'The Victorians knew a thing or two about creating a real spectacle

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'at a wedding.'

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That's certainly true of the wedding cake.

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as historian Dr Annie Gray explains.

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It was Queen Victoria who helped to set us on the path

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towards wanting show stopper wedding cakes.

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So I've come here to rural Leicestershire to meet Fiona Cairns,

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so that we can find out together

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exactly how influential Queen Victoria's cake

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and those of her children were in helping to create what today

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we would think of as a right royal masterpiece.

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Luxury cake maker Fiona Cairns made

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the Duke and Duchess of Cambridge's wedding cake in 2011.

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-Hello, Annie.

-Fiona.

-Do come in.

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And she went back to the history books to begin her design.

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When Victoria and Albert married in 1840

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the world was fascinated,

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and pictures of the wedding circulated across the Empire.

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It must have been really interesting from a sort of public point of view

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because Queen Victoria was a character in whom

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there was so much public interest,

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so when she got married and there was this cake and there were

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illustrations of it...

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Here we have an illustration.

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It was huge, wasn't it?

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Three yards across.

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-Yeah.

-That's huge!

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-I don't think this really does it justice, does it?

-No, it doesn't.

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The cake reportedly weighed 300 pounds.

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While the public couldn't copy the size,

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the design helped set trends that continue today.

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The use of white icing, or royal icing as it became known,

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was unusual at the time.

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Victoria's love of extravagant decoration

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included very specific flowers,

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and Kate Middleton continued the tradition

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by choosing 17 varieties of flowers.

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Each flower was made by hand.

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It should come away... That's it.

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And then, using your cocktail stick,

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thin the petals out.

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-That's it.

-Oops.

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In nature, they're always slightly different, so it's not an excuse,

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I just think that they actually look better.

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-Yeah.

-It's more natural.

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It's very fiddly, this, isn't it?

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-It really is.

-You've just got to be very precise.

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That's beautiful. Your first orange blossom.

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Altogether, Fiona made 900 flowers,

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each variety adding symbolism.

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Myrtle, which was carried in all the royal bouquets

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since Queen Victoria.

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Lily of the valley, which was so prominent for

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Kate and William's wedding,

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and was on the top of the wedding cake.

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And then we surrounded the entire base of the cake

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with the ivy leaves,

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which mean fidelity, friendship, marriage.

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Fiona has been creating bespoke cakes for over 25 years,

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along with design director Rachel Eardley.

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But a royal cake commission is something rather special.

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I've got to ask,

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what happened when you got the call to make William and Catherine's wedding cake?

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Sends shivers down my spine now, I must say.

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-Yes, it was...

-It was the most amazing honour

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and I would say the beginning of sleepless nights for me.

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Catherine said, "Could you please go into Buckingham Palace to see where

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"the cake will actually sit?"

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When they showed us around,

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they thought it would be nice on a Queen Anne table,

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and we had to explain that it would be

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the weight of a good man, really.

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And the royal couple cut the eight-tiered cake

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at the wedding lunch,

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where guests drank champagne

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and enjoyed another royal favourite - canapes.

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What you really need at a wedding buffet are canapes...

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-Yep.

-..of course.

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What's the rule of thumb?

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Minimum of probably seven per person, for a reception.

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Gosh! Well, at the royal wedding breakfast

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they have a lot more than that.

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17,000 canapes at Charles and Camilla's...

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I heard that it was 10,000 at Will and Kate's.

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Exactly. I mean, some of them...

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You know, eggs and cress sandwiches?

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That isn't very imaginative, is it?

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-I know. But who doesn't love egg and cress sandwiches?

-All right, all right.

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What they did have was miniature Cornish pasties.

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He's the Duke of Cornwall, of course.

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Miniature Cornish pasties.

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Mm. What are these other two?

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Well, I believe these are from Will and Kate's wedding.

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So we have duck liver pate here with cornichons,

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and honey and wholegrain mustard glazed sausages.

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Why do they put sausages in goo?

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-Oh, everybody loves a bit of honey and mustard.

-Oh, OK.

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Now what are you going to do?

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You're going to do one from Kate and William's wedding.

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Yes, I am. I'm going to do asparagus and watercress mini tartlets.

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So these are like mini little quiches.

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So the first thing that I'm going to do is make the custard.

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So, I take the watercress and put it into a blender with the cream.

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-Got to be cream.

-Yes.

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And then we're just going to pulse that.

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Good British ingredient.

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Yeah, that was the thing, isn't it?

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All of these royal things these days,

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they've got to be British ingredients.

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And watercress is quintessentially British, isn't it?

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It is, yeah. But that's what people want to see.

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That's what people want to eat.

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-Yeah.

-OK, so I'm going to take this off and pour this into our bowl.

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Add the blade, you know, for extra flavour.

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Yeah, yeah. A bit of iron.

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-Yeah.

-Yeah.

-Scrape this down.

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So, next what I'm going to do is add my eggs.

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-How many eggs?

-It's one whole egg and one yolk.

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Then I'm going to add Gruyere cheese.

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That's Gruyere for the flavour, for the bite.

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Yes. There's a lovely kind of a saltiness off the cheese,

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which is, I think, quite important.

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-A pinch of salt.

-Yeah.

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I'm going to give that a little mix.

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-OK.

-So I'm just going to slice some asparagus now.

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This is, for me, so simple.

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There's nothing complicated here.

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I mean, the hardest thing is just cutting a bit of asparagus.

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Everything else is just...

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Yeah, but it wouldn't be a bit of asparagus.

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I mean, if you were doing,

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even with some other chefs, 17,000...

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-(I know.)

-How long does that take?

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It takes a long time, and it's all about logistics.

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It's all about organisation.

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Because you've got...

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If you're the chef in charge of a canape party like that,

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you've got to have eyes in the back of your head.

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So, we're going to spoon these into our tartlets now.

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So this is just a nice, crisp short pastry.

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Just spooning a nice amount of your mix in here.

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I mean, all the work is just done.

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It's just so easy.

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We're going to pop it into the oven now

0:15:230:15:25

for probably about 12 minutes.

0:15:250:15:27

That looks really nice, doesn't it?

0:15:270:15:29

Now, I'm going to finish these off

0:15:290:15:31

with a little bit of asparagus tips to go on top.

0:15:310:15:33

So, you'd bake these in the oven,

0:15:330:15:35

150 degrees for about 12 minutes.

0:15:350:15:38

-So, not too long.

-Not too long.

0:15:380:15:40

No, super-quick. They don't take any length of time.

0:15:400:15:42

But we already have these ready to go...

0:15:420:15:44

-Ah!

-..for the final stage.

0:15:440:15:46

-I'm rather glad about that. Final stage? Aren't they finished?

-Final stage. No.

0:15:460:15:49

So, on top I'm just going to crumble

0:15:490:15:52

just a little bit of feta on top.

0:15:520:15:54

And I think it just goes really well with asparagus and watercress.

0:15:540:15:56

Now, are these designed to be eaten hot or cold?

0:15:560:15:59

Both. That's a very good question, actually.

0:15:590:16:02

You can totally eat them hot or cold.

0:16:020:16:03

-And there you have it.

-Are you just putting them out for me, or...?

0:16:060:16:08

Yes, they're just for you, Michael.

0:16:080:16:10

-That looks rather nice.

-Yeah.

0:16:100:16:12

Oh, yes. Very nice.

0:16:120:16:13

HE CLEARS THROAT

0:16:130:16:15

Seven, come on.

0:16:150:16:17

-You said seven.

-There's your daily allowance of canapes.

0:16:170:16:19

MICHAEL LAUGHS OK. Right.

0:16:190:16:22

Go on, have one. Have one. Come on.

0:16:250:16:27

Mm!

0:16:280:16:29

-You did it the proper way.

-Mm.

0:16:310:16:32

-Delicious.

-Really good.

0:16:330:16:35

Perfect for a picnic, perfect for a wedding.

0:16:350:16:37

Absolutely. What a winner.

0:16:370:16:39

Dainty delights for a lunchtime wedding buffet.

0:16:410:16:44

And these ingredients really are Britain on a plate -

0:16:450:16:49

asparagus and watercress and...

0:16:490:16:51

British lobster is another popular choice for a royal wedding breakfast.

0:16:520:16:57

Delicious, versatile and what's more,

0:16:570:16:59

they're amongst the tastiest in the world,

0:16:590:17:02

as Paul Ainsworth has been finding out.

0:17:020:17:04

Padstow in Cornwall has a long tradition of lobster potting.

0:17:080:17:12

It's home to a small fleet of fishing boats

0:17:120:17:14

and to chef Paul.

0:17:140:17:16

British lobster is world-class and it tastes delicious.

0:17:180:17:22

And I am so lucky in Cornwall I've got it right here on my doorstep.

0:17:220:17:26

Paul knows Prince Charles, Prince Andrew and Princess Anne.

0:17:290:17:32

Each chose an exquisite lobster dish for their weddings.

0:17:320:17:36

But he's got a slightly simpler recipe.

0:17:360:17:38

Today, we're going to cook Cornish lobster on top of

0:17:380:17:41

a toasted English muffin,

0:17:410:17:42

caper butter, delicious poached egg,

0:17:420:17:46

and some beautiful dressed watercress.

0:17:460:17:48

Right, let's get cracking.

0:17:480:17:50

Now, our lobster is out the shell,

0:17:500:17:51

I've got a pan on warming.

0:17:510:17:53

Meanwhile, I'm just quickly going to make this delicious butter,

0:17:530:17:57

and in it we're going to add some capers, some gherkin...

0:17:570:17:59

..some shallot,

0:18:020:18:04

a spoonful of mustard.

0:18:040:18:05

We're just going to take some parsley...

0:18:070:18:09

..seasoning...

0:18:130:18:14

..and now, very gently,

0:18:160:18:17

we're just going to mix all those ingredients together.

0:18:170:18:20

We've made our butter, now we're going to roast our lobster.

0:18:220:18:24

Butter in the pan...

0:18:240:18:26

..straight in...like that.

0:18:270:18:29

We're just going to baste that lovely nut-brown butter

0:18:290:18:32

and just cook nice and slowly, not too fast.

0:18:320:18:36

Now, lobster in the royal household is very popular

0:18:360:18:38

and in a lot of recipes

0:18:380:18:40

and been served at a lot of banquets and weddings.

0:18:400:18:43

In particular in 1973,

0:18:430:18:44

I know that Princess Anne had lobster and partridge at her wedding.

0:18:440:18:48

Very posh.

0:18:480:18:50

We're just going to pull that off to the side now

0:18:500:18:51

and just let it rest in the pan.

0:18:510:18:53

So, poached eggs.

0:18:530:18:55

We've got our eggs ready in the bowl.

0:18:550:18:56

Beautiful. Good stir.

0:18:560:18:58

Paul poaches the eggs and toasts an English muffin.

0:18:590:19:04

OK, we're moments away from plating up.

0:19:040:19:06

Muffins are lovely and crispy out the toaster.

0:19:060:19:09

Our shallot butter that we made earlier,

0:19:090:19:11

just over those lovely hot crispy muffins.

0:19:110:19:14

Let it melt right in.

0:19:140:19:16

Now our lobster.

0:19:160:19:18

Claw, just in half,

0:19:180:19:20

this lovely tail.

0:19:200:19:21

And you can see in the middle it's just slightly transparent,

0:19:230:19:27

which means it's beautifully cooked, resting it on the muffin...

0:19:270:19:32

just like that.

0:19:320:19:34

Out with our eggs,

0:19:340:19:35

just on top of that lovely lobster.

0:19:350:19:37

Next, add more of the lobster.

0:19:380:19:40

Watercress.

0:19:420:19:43

Just look at this.

0:19:430:19:45

We just finish it with this lovely butter.

0:19:450:19:48

And that right there...

0:19:480:19:50

that's what Great Britain is all about.

0:19:500:19:52

It doesn't get any better than that.

0:19:520:19:54

When it came to the cake ceremony at the most recent royal wedding,

0:19:560:19:59

there were two to choose from.

0:19:590:20:01

Not only the official cake,

0:20:020:20:04

but an alternative chosen by Prince William

0:20:040:20:06

because it brought back such happy childhood memories.

0:20:060:20:09

It was the chocolate biscuit cake.

0:20:100:20:12

And the woman who knows how to make the cake is former chef

0:20:180:20:21

to Charles and Diana, Carolyn Robb.

0:20:210:20:23

Prince William was seven and his brother Harry four

0:20:240:20:27

when Carolyn started working for the royal family.

0:20:270:20:31

The biscuit cake was such a hit with the young princes,

0:20:310:20:34

William decided he had to have it at his wedding.

0:20:340:20:37

When I cooked for Prince William and Prince Harry

0:20:370:20:39

when they were small,

0:20:390:20:40

I really enjoyed making it with them.

0:20:400:20:42

And today, I'm going to have fun doing it with Mandy, my daughter.

0:20:420:20:45

This version isn't quite on the scale of the one made for William's wedding.

0:20:470:20:52

The first step is melting butter, chocolate drops, cocoa powder,

0:20:520:20:55

golden syrup and vanilla.

0:20:550:20:58

Now comes the fun bit.

0:20:580:20:59

This is the bit Mandy's been waiting for, isn't it?

0:20:590:21:01

You get to help me break the biscuits.

0:21:010:21:03

Really simple, we have some big chunky bits,

0:21:030:21:05

you can have some broken quite finely.

0:21:050:21:07

It'll work however you do it.

0:21:070:21:09

The royal wedding version contained a staggering 1,700 biscuits.

0:21:090:21:14

Just a bit larger than the one William liked to help make.

0:21:140:21:17

When Prince William and Prince Harry were small,

0:21:170:21:19

they used to enjoy coming into the kitchen and we'd bake things together.

0:21:190:21:22

They loved breaking the biscuits and we always used to think of

0:21:220:21:24

different things we could mix into the biscuits as well.

0:21:240:21:27

Next, Carolyn adds chopped apricots, marshmallows and chocolate chunks.

0:21:270:21:32

This recipe is so simple,

0:21:320:21:34

anyone and everyone really can make it.

0:21:340:21:37

All I'm going to do is neatly cover over the top like that,

0:21:370:21:40

and that now goes in the fridge.

0:21:400:21:42

As the cake is left to set, Carolyn starts the glaze,

0:21:470:21:51

which is made of chocolate and butter.

0:21:510:21:53

All I have done here is melt some dark chocolate

0:21:540:21:57

and I have some softened butter here,

0:21:570:22:00

which I'm going to pop in with the chocolate

0:22:000:22:03

and just mix the two together.

0:22:030:22:05

Try not to leave any gaps.

0:22:060:22:08

And once you've done that, really, the world's your oyster

0:22:080:22:10

as to what you do next.

0:22:100:22:12

Mandy and I are going to do this together.

0:22:120:22:15

Mum, are we doing a castle?

0:22:150:22:17

It's a bit like a castle, isn't it?

0:22:170:22:19

And this is where children can let their imaginations run free as well.

0:22:190:22:23

I think that's enough.

0:22:240:22:25

This is a real chocolate extravaganza.

0:22:250:22:27

Hey, Anna, look at this. This is Mildred Nicholls' recipe book.

0:22:350:22:38

She was a kitchen maid, pastry chef,

0:22:380:22:40

in Buckingham Palace in the early years of the 1900s.

0:22:400:22:44

But this recipe is a particularly poignant one.

0:22:440:22:47

It goes back to the days of Queen Victoria,

0:22:470:22:50

who you will remember was married to Prince Albert.

0:22:500:22:53

Yeah, and they were very much in love.

0:22:530:22:55

Very much in love, but he died at the age of 42, very early.

0:22:550:22:58

But every year after that,

0:22:580:23:01

Queen Victoria insisted on marking their wedding anniversary

0:23:010:23:04

with a big dinner.

0:23:040:23:06

And this recipe in Mildred's book comes from

0:23:060:23:09

the 57th anniversary dinner of their wedding.

0:23:090:23:12

He'd been dead a long time.

0:23:120:23:14

And it's called Pouding Sax Weimar.

0:23:140:23:18

And you are going to do...

0:23:180:23:20

-I'm going to do...

-Mildred's...

0:23:200:23:21

-Recipe.

-..recipe out of the book.

-Exactly.

0:23:210:23:23

I've never seen a pudding like this before.

0:23:230:23:25

So, first of all,

0:23:250:23:26

what I'm going to do is the first step

0:23:260:23:28

is going to be to whisk my egg whites.

0:23:280:23:30

I'm going to put in my sugar and bring them to

0:23:300:23:33

nice kind of stiff peaks.

0:23:330:23:34

Right.

0:23:340:23:35

OK.

0:23:370:23:38

Stiff peaks is what you're looking for, is it?

0:23:380:23:40

-That's it.

-So, this is ahead of its time, you reckon, this dish?

0:23:400:23:43

It's the idea that we don't have flour in this,

0:23:430:23:46

that we've actually got these finger biscuits

0:23:460:23:49

that have been put into a food processor.

0:23:490:23:52

So, these are almost done.

0:23:520:23:54

It's rather like the start of a souffle, isn't it?

0:23:540:23:56

Well, exactly, that's it. It is quite similar to a souffle.

0:23:560:23:59

So this is just some butter and sugar creamed together.

0:23:590:24:03

OK, so I'm going to add the chocolate in...

0:24:030:24:06

..then my eggs.

0:24:080:24:10

And, actually, could you crack me one whole egg there?

0:24:100:24:13

-I can do that.

-Thank you.

0:24:130:24:14

-Here we go.

-Very helpful.

0:24:140:24:16

There we go. What am I doing?

0:24:170:24:18

-And then straight in.

-In here?

-Yeah.

0:24:180:24:20

-Lovely. Perfect.

-I did that rather well, don't you think? You're a natural. Yeah.

0:24:200:24:24

This is a really rich pudding...

0:24:240:24:26

-Yeah.

-..and when you think what else they had at that dinner.

0:24:260:24:31

"Potage a la cressy, potage..."

0:24:310:24:34

There's two soups.

0:24:340:24:36

"Quenelles, le saumon en tranches sauce persil."

0:24:360:24:40

So, they had salmon and sole and ham and lamb...

0:24:400:24:45

They must have starved themselves for a week before it.

0:24:450:24:48

I think not, somehow.

0:24:480:24:50

And then very similar to when you would be making a souffle,

0:24:500:24:53

I'm just going to take a spoon of the egg white

0:24:530:24:55

and I'm just going to kind of beat that in to kind of

0:24:550:24:58

lighten up this mix, because it is kind of heavyish.

0:24:580:25:02

And then you finish with the biggest dollop at the end.

0:25:020:25:04

-OK.

-Now, this is a professional technique, is it?

0:25:040:25:08

So this creates a lovely, light, light, moist pudding.

0:25:080:25:12

I'm going to pop this into a piping bag

0:25:120:25:14

so that I can pipe it evenly into each one of the pots.

0:25:140:25:18

-Fill it all up.

-That's it,

0:25:180:25:19

-all of it.

-It looks rich, it looks gooey,

0:25:190:25:21

it's wonderfully speckled with chocolate.

0:25:210:25:23

That's it.

0:25:230:25:25

And then with a little snip of the scissors...

0:25:250:25:27

Yeah.

0:25:270:25:28

-Then to pipe in.

-Yeah.

0:25:290:25:32

So, you don't want to fill it up all the way,

0:25:320:25:33

you just want to kind of leave just a quarter of it free.

0:25:330:25:37

-Why?

-This way it's got space to rise up.

0:25:370:25:40

-Right.

-And it will rise above the mould as well.

0:25:400:25:43

Oh, will it? Oh, right.

0:25:430:25:44

-That's going to look really impressive, isn't it?

-Yeah.

0:25:440:25:46

Yeah, those little pots are lined with something, aren't they?

0:25:460:25:48

Yes, they're buttered.

0:25:480:25:50

Well spotted there, Michael.

0:25:500:25:52

-No flies on you.

-Nothing gets past me. No.

0:25:520:25:54

They're brushed with some butter and then some sugar is rolled around them as well.

0:25:540:25:58

Cook these in a tray with some hot water in it,

0:25:580:26:02

at 180 degrees for 25 minutes.

0:26:020:26:05

Now, you are going to take this to the oven...

0:26:050:26:08

-I shall.

-..and you will find some that I've already made

0:26:080:26:10

from earlier on and bring them back. Thanks.

0:26:100:26:12

-They're safe with me.

-OK.

-Here we go.

0:26:120:26:16

Oh, Anna, look at these little babies.

0:26:160:26:18

-They have risen the way you said they would.

-Yes.

0:26:180:26:21

-There we go.

-They look perfect.

0:26:210:26:24

-There we go.

-OK, so, I'm going to make the chocolate sauce.

0:26:240:26:27

Now, this chocolate sauce is foolproof.

0:26:270:26:29

It's so easy. You have your water,

0:26:290:26:32

put it onto a nice high heat and all you add is your sugar...

0:26:320:26:35

Yeah.

0:26:350:26:37

..your cocoa powder...

0:26:380:26:39

Yeah.

0:26:410:26:43

..and the trickiest bit of all, add your chocolate...

0:26:430:26:45

MICHAEL LAUGHS

0:26:450:26:47

..and then you just bring it up to the boil,

0:26:470:26:48

and then you have a lovely glossy chocolate sauce.

0:26:480:26:50

As simple as that?

0:26:500:26:52

Simple as that.

0:26:520:26:53

Instant. Well, almost instant.

0:26:550:26:57

-Almost instant.

-Yeah.

-OK.

0:26:570:26:59

OK.

0:27:010:27:03

Just pour some of our chocolate sauce in there.

0:27:030:27:05

-That chocolate sauce was really quick and easy, wasn't it?

-Mm.

0:27:050:27:09

Shiny and glossy and...

0:27:090:27:10

-Let's have a sniff.

-..chocolaty.

0:27:100:27:12

-OK, come on.

-Let's see what they look like.

0:27:120:27:15

This is the part that us chefs often get very nervous about.

0:27:150:27:18

I bet. But it's not going to stick, is it?

0:27:180:27:20

You've put butter on the inside.

0:27:200:27:22

-Isn't that going to make sure...?

-Hopefully not, Michael.

-OK.

0:27:220:27:25

-Oh, wow!

-Beautiful.

0:27:280:27:30

Look at that.

0:27:300:27:32

A bit of chocolate on the top.

0:27:320:27:33

-So...

-Here we have it -

0:27:350:27:37

-Pouding Sax Weimar.

-Oh, yes.

0:27:370:27:40

Now, you do it first,

0:27:400:27:41

I don't want to ruin the confection.

0:27:410:27:43

OK.

0:27:430:27:44

-Is it done, is it just right?

-Yes, it looks beautiful.

0:27:460:27:49

-Excellent.

-Mm!

0:27:510:27:53

Get some of that lovely chocolate sauce...

0:27:540:27:56

I seem to have got a bigger piece than yours.

0:27:560:27:58

It really is... I've never tasted anything like it.

0:27:580:28:01

-It is very unique.

-Mm!

0:28:010:28:03

Oh!

0:28:050:28:07

A pudding with a story of love and loss

0:28:070:28:11

to end this programme about the food for royal weddings.

0:28:110:28:14

See you next time.

0:28:140:28:16

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