Garden Parties & Picnics Royal Recipes

The Royal Family are steeped in tradition.

Throughout history, the royal tables have showcased culinary excellence.

In celebration of royal food...

We know it's the Queen's recipe,

because we've got it in her own hand.

..from the present and the past...

That is proper regal.

..we recreate old family favourites.

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

What a mess!

We sample royal eating alfresco...

-Oh, wow!

-That is what you want.

..and revisit the most extravagant times.

Pheasant, stag, turkey, salmon,

oysters and turbot dressed in a lobster-champagne sauce.

Unbelievable!

This is...

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

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

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

In the splendour of the gardens,

halls and kitchen of this grandest of country houses,

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

And it all starts here, with this gem -

a royal kitchenmaid's cookbook.

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

This is an exact copy of the original,

which is kept at Windsor Castle.

Inside - the recipes of Mildred Nicholls,

who worked at Buckingham Palace in the early 1900s.

And for the first time in over 100 years,

we'll be bringing these recipes back to life.

This time, we cook food served up by the Royal Family outdoors,

at their picnics and garden parties.

Since she came to the throne over 60 years ago,

the Queen has welcomed two million people

to the gardens of Buckingham Palace.

And, more recently,

Her Majesty threw a huge picnic in the Mall to mark her 90th birthday.

Today on Royal Recipes, Paul Ainsworth finds out what's cooking

when Prince Philip takes over the barbecue.

It's a proper royal recipe and we're going to do Gaelic steak

and a real royal favourite - whisky sauce.

Historian Dr Annie Gray reveals

how Queen Victoria made the picnic fashionable.

It's to Queen Victoria herself,

that we really owe the popularity of it going forward.

For she was a fierce picnicker.

She loved it.

In the grounds of this stately home, we start with a royal barbecue.

We're roughing it here today at Audley End.

With me, Michelin-starred chef Paul Ainsworth.

-Hello, Michael. How are you?

-I'm very well in my jacket.

Yes. Yeah, you look lovely and warm, Michael. Lovely and warm.

They say nobody deters the Windsors from having a picnic

in all weathers.

-No.

-It can get really, really wintry in Balmoral, even in August,

-I think.

-And they still will love to have a barbecue, won't they?

-Yeah, yeah.

-Why not?

Have you seen those home movies of the royal families and picnics?

-Yeah, yeah.

-Everybody's pitching in, but Prince Philip is in charge.

I bet he is. It's a manly thing. It's the barbecue.

-It is a man thing.

-It is. Do you feel manly right now?

-I do.

-Well...

-Right, let's get cooking.

-OK.

OK, we're going to do a real favourite royal recipe,

especially of Prince Philip's.

-This is his signature picnic dish.

-Yeah, signature picnic dish.

-What does he cook?

-We're going to do Gaelic steaks, potatoes in the bag,

which is really, really nice. Everything on the barbecue.

-Yeah.

-And a real royal favourite - whisky sauce.

OK? Would you like a tipple while we cook?

-Well, I might. Yeah.

-If we get cracking straightaway...

-OK.

-We're going to take a little tinfoil bag here...

And this I really recommend doing.

It's delicious. So, I'm just going to put some oil over the potatoes.

And you've got some butter in there as well?

Yeah, some butter in there as well.

Some seasoning.

-Salt and pepper.

-Yeah.

Basically, the potatoes are going to steam themselves...

-Just tip them in?

-Just tip them in, like that.

Give them a good ruffle around, so you get all of that seasoning.

-Yeah.

-And then just literally fold the bag...

-..like that.

-It's pretty simple, isn't it?

-Pretty simple.

And straight on. The coals are going to get lovely and warm.

All those potatoes are going to roast in that butter, the oil

and seasoning, garlic. Beautiful. Next, the steaks.

Let's get the steak on. We just put, lightly,

a little bit of oil on that steak.

Like that, OK?

-Lightly season.

-Yeah.

Crush that right the way over the steak.

The steaks we're using here, Michael, are sirloin.

That middle, sort of, steak where you've got that lovely eye of meat,

nice fat content going around.

Beautiful. Straight on.

Nice, hottest part of the barbecue.

You need white heat. Like, proper good heat.

-That's the secret, isn't it, to barbecuing?

-That is the secret.

The Royals often do this. They load up the Land Rover, don't they?

And they're up on the moors above Balmoral.

Yeah, yeah. Absolutely, yeah.

Well, do you know what? Like you say,

taking a barbecue on a picnic and stuff -

-what better way to enjoy your day? Especially like this.

-Yeah, yeah.

So, we've got our steaks on, we've got our potatoes on

and now we're going to make our whisky sauce.

So, with our sauce, we just need not as much of a heavy heat

as what we've got here with the steaks.

We're just going to have...

-our shallots.

-Just diced shallots, those?

Diced shallots. Right, we're going to have a little rearrange.

-See, our sauce now.

-Yeah.

-We've got that lovely heat into the sauce.

This is such a great way to cook.

So, we move our... These are our potatoes that are ready.

-Going to move those potatoes to the front.

-Yeah.

Right, for our whisky sauce - really, really simple.

We've got some lovely mushrooms, sliced chestnut mushrooms.

-They go in.

-You're not going to cook those for long, I don't imagine.

-No, they're going to... It's a very quick sauce.

-Yeah.

So, we're just going to get those nice and...

Get them coated in that lovely shallot mixture.

We can season all the way through, so we've got that lovely flavour

coming up all the way through the dish.

Now, you'll see with these steaks...

Just have a look under here, Michael. Ready? When we turn over...

-Look at that.

-Oh, wow!

And then again, we don't move it.

We just leave it there and let it do its thing.

-Yeah.

-OK.

Meanwhile, we've got this delicious sauce.

So you can see juices start to come out the mushrooms

and into the sauce. And we're going to reduce those down.

Now, those mushrooms. If you just have a smell of that.

-Yeah.

-We've got the thyme, the garlic, the mushrooms, the shallots.

-It's such a classic sauce.

-Oh, it's lovely.

We're kind of referencing sort of, like, a steak-Diane-type sauce.

-Yeah.

-Yeah, really nice.

OK, next...

-A dram of whisky.

-Yeah.

-Is that enough for you?

No, a little more, if you wouldn't mind.

-Well, it burns off.

-Yeah, absolutely.

So we're just going to reduce that whisky out.

-Yeah.

-And what we want is that pure whisky flavour and just burning off

-some of that alcohol.

-You can smell it, actually.

-Lovely, isn't it?

-Absolutely lovely.

-Come this way.

-Yeah. Right, we're ready.

Steaks off. We're just going to rest those now, Michael.

-That's important, this resting business?

-Absolutely.

-Really, really important.

-It's what we amateurs don't do.

Stock in.

-That's beef stock, yeah?

-That's beef stock going in.

So now that's going to come to the boil.

We're going to add a little bit of cream. Not much,

cos we don't want it to be too rich and heavy,

and we want that lovely, lovely colour.

Oh, look at that! Lovely colour, isn't it?

And it's just literally about getting that nice...

-Not too thick, but, like, a nice body to the sauce.

-Mm.

-And I mean, to do that outside... Potatoes are done.

-Yeah.

Steaks are resting. The sauce is coming to a lovely simmer.

Yeah. And, actually, it's only a few minutes.

-It's only a few minutes.

-Yeah.

-Just a little waiting game now and we can eat.

-Mm!

-Right, I'm going to grab my plate.

-Yeah. "MY plate"?

Yeah, my plate. You're not having any!

All right?

-Look at this.

-Oh, yeah, yeah, yeah.

Beautifully... That is going to be so lovely and tender and pink.

Sauce... This is the bit that's fun, as well.

-Ready?

-Yeah, yeah.

-Grab the potatoes.

Stab them with the tinfoil.

Straight in like that. And look at those.

-Oh, they're terrific, aren't they?

-Look at those.

Yeah, little beautiful mini roast potatoes, just cooked in that butter.

-Yeah.

-Absolutely delicious.

Just going to put some of those on the side.

-Grab our sauce.

-I love the way you do that so carefully, you know.

You take a lot of care of these things.

Just a little. Just on the top. I don't want to go all over the steak,

I want to put more on the plate as well, cos I don't want to

lose that lovely caramelisation that we've got.

-We'll move those...

-Out of the way.

-..over there, out of the way.

And there we go. Right, Michael.

-Get stuck in!

-I will, I will, I will!

Ah, look at that!

Oh, beautiful. Red on the inside.

-Yeah.

-Caramelised on the outside.

-Mm-mm-mm!

-Is that good?

-Mm-mm-mm!

Look, nice and fluffy, roasted.

-Beautiful!

-Mm!

You forget how cold it is with food that good, don't you?

-You do, yeah. Oh, it's great. Go on, have a go.

-Fantastic!

-Oh, yeah. I'm going to have some of the fat.

-That sauce.

The mushrooms, the richness. Amazing!

Oh, yeah. Right, you can do the washing up.

-You just need a...

-Before...

-Need a stream.

Before I do the washing up, I'm going for a run!

Because I am freezing!

-Great. Well done, Paul. This is brilliant.

-Pleasure.

Barbecue steak, Prince Philip-style.

A picnic dish to suit all-weather alfresco dining.

The passion for picnicking has been around for hundreds of years.

But it was that royal trendsetter, Queen Victoria,

who made it fashionable.

Historian Dr Annie Gray is at Chiswick House in West London.

It was built by the Duke of Devonshire,

and has vast, landscaped gardens.

This love of the outdoors by the Georgians, then by the Victorians,

laid the path for the picnics we know today.

Gardens like this were really popular in the 18th century.

They were spaces of sociability,

they were places where the aristocracy and their friends

could come together, undisturbed by the hoi polloi.

Where they could play games, paint, read books and eat.

Mealtimes were changing at the end of the Georgian period.

The fashion for luncheon was taking off, and this new midday meal

was well suited to the appetite for alfresco dining.

Unlike today's picnics,

you wouldn't sit on the ground and get dirty.

No, you would have a table with a gorgeous cloth,

servants bringing you baskets full of food, both hot and cold.

Champagne virtually on tap. And it would be a marvellous,

wonderful occasion where you could look at your garden

and think to yourself, "I own this. Isn't it just amazing?"

It's to Queen Victoria herself that we really owe the popularity of it

going forward, for she was a fierce picnicker.

She loved it.

From Balmoral Castle,

she would go off into the Highlands and perhaps fry up a fish that she'd

caught that morning from the lake.

The newspapers then, as now,

reported on the doings of the Royal Family all the time,

and so pictures and reports of Queen Victoria's activities

circulated, making picnicking truly the thing to do.

It became so much a part of life

that the doyenne of the Victorian establishment, Mrs Beeton,

thought it necessary to include a section on picnicking

in her bestselling cookery book.

She said, "One of the pleasantest forms of entertainment

"is a well-arranged picnic, if only a fine day be selected,

"while nothing is calculated to give greater dissatisfaction

"than a badly managed one. To have chosen the wrong people,

"even one or two who are not likely to make themselves agreeable,

"to have given people wrong seats in the various vehicles,

"or to have too many ladies in the party are all often fatal errors."

As well as giving warnings about the guest list,

she even created a sample menu for a picnic for 40 people.

It included two racks of lamb, four roast fowl,

six lobsters and four dozen cheesecakes.

Then we come to that perennial picnic favourite today -

the Scotch egg.

Fortnum & Mason claim they invented it in the 1730s,

and while they may not have done,

it certainly seems that that was around the time they came into being.

One of my favourites is sausage rolls.

The Victorians would simply take bread dough and stuff the sausage meat

right within it, before sealing it up and cooking it.

So, again, you could just pop it in a pocket

and off you go to the countryside!

Royal picnics weren't always outdoor affairs.

King Edward VII in particular loved to take

an absolutely whopping picnic along to the theatre, or to the opera.

12 courses.

He was particularly keen, Paul, I think, on cold meats.

-Cold meats. Yes.

-And particularly keen on...

PAUL CHUCKLES

-Tongue. Not a fan.

-Now, don't be put off.

No, it's lovely.

-We're not talking about 12 courses here, though, are we?

-No, no.

-We're talking about tongue for a modern picnic.

-We are.

And we're going to do a proper, hearty, roasted tongue sandwich.

So, the first thing we do, we're going to put our pan onto the heat.

We're going to add a little bit of oil.

And when that oil gets hot, we're going to add a little bit of butter.

What we've got here is an ox tongue.

-It's huge!

-It is huge. And it's been brined.

By "brining", I mean we've put it in a salt solution,

so, actually, it's firmed up a bit

and got that lovely, wonderful flavour,

the salt running through it.

We've then just cooked it in a bouillon of vegetables.

And cooked that for about two hours.

Right, so let's go straight in.

So we're going to take a nice slice.

And we take this end piece off here.

If you see in there, Michael, it's...

really meaty.

Butter.

-Oh, wow.

-Now, no need to season it.

Now just sit both slices, just like that.

Back onto the heat. We're going to turn that heat down a little bit.

Meanwhile, we're going to move over here, and make our own mayonnaise.

-From scratch.

-Ever made mayonnaise before?

-No, no.

-From scratch.

Get it out of a bottle, I do.

Two egg yolks. Spoonful of Dijon mustard.

English is also nice, but I know the Royals like things from France,

don't they?

Little bit of white wine vinegar.

And this is what we call here...

We're just basically making almost like a zabaione base, OK?

We're just emulsifying the egg yolks, the vinegar and the mustard.

So, just here, Michael.

-Yeah.

-We're adding in our oil.

And we're adding it in nice and slowly.

Not too quickly. Can you see it starting to thicken?

-Yeah.

-You can hear the sound of the blades going round,

and you can just hear the sound changing.

-Right. We're just going to stop.

-Just as a matter of interest,

-why are you actually roasting, frying the thing?

-Come and look.

Because, I mean, you've brined it, you've boiled it.

Why are you cooking it twice?

Because you... Flavour.

-Now we're going to build our sandwich.

-OK.

So we've got some wonderful sourdough bread.

Use your favourite bread. Rye bread, brown bread, white bread -

whatever you want. Now, rather than just buttering it,

our fat is going to be our mayonnaise.

So we're going to put this wonderful, lovely mayonnaise,

just smear it all over.

It's a nicer colour than the stuff you get out of the bottle.

Both sides, like that.

Even if it doesn't taste as good, it looks nice.

It looks nice. Yeah, it looks nice.

Trust me, it tastes a lot better.

Right, we're going to have... Move our mayonnaise.

Going to take our tongue...

-Yep.

-..straight out, OK?

And lie that in our sandwich, like so.

For me now, I think people like...

To me, it looks like a bacon sandwich.

-Delicious.

-It fits, it fits!

-It does.

-Cinders.

-Absolutely.

Little bit of that lovely roasting butter over the top.

I mean, already, just like that, you'd want to put that in...

-Certainly would.

-Hammer it in half.

-In my mouth, yeah.

Yeah!

Right, Stilton.

Wonderful British cheese.

We're just going to take some of that Stilton.

-Just...

-Crumble it.

-Just crumble it like that.

And with that hot tongue, it'll just start to warm that.

I don't want it melted, cos I want the Stilton for texture.

-OK?

-Yeah.

-And over the top.

-It's rich, though, isn't it?

-Oh, it's gorgeous.

Absolutely gorgeous.

Next, some gherkins.

And exactly what you just said there - it's rich.

So we're just going to cut through with some lovely acidity from these

lovely pickled gherkins.

All right? On with our gherkins.

They really make a sandwich, don't they?

They do. Absolutely delicious.

Look at this! Watercress.

-Nice and peppery.

-Yeah.

-Like that.

We're just going to go with a little bit of cracked pepper

-over the top of this sandwich.

-OK, stop fiddling - let's eat it.

That like that.

Yeah.

Yes! And here it is.

-Look at that!

-Don't put it TOO far away.

Ooh! Get stuck in, Michael.

Right!

MICHAEL CLEARS HIS THROAT Here we go.

There's no elegant way to do this, is there, Paul?

-There isn't. Let's go.

-Hang on. I don't think my mouth's big enough!

Mm!

Mm-mm!

Converted to tongue?

-I am actually, yeah.

-That's beautiful, isn't it?

The texture's great. And the sourdough is quite a contrast,

isn't it? I think this works particularly well with sourdough.

-But...

-And that blue cheese.

-..your mayonnaise is lovely,

and the blue cheese lifts it.

And the gherkins cut through it.

I think King Edward would have liked this.

This is what he needed on his picnic.

A tasty sandwich for a modern picnic.

Nowadays, the grandest of picnics

are held by the Queen in the gardens of Buckingham Palace,

where she hosts three garden parties every year.

Grant Harrold here, who's been butler to Prince Charles,

Prince William, Prince Harry, has not only worked at garden parties,

but been a guest often. How have they changed over the years?

Obviously, originally, they were more the kind of...

Queen Victoria's garden parties, you had diplomats, you had earls, you had dukes.

Today you have people from all walks of life,

people that have given or done something for the country.

You've got military, you've got charity organisations,

so it's kind of changed to how it was, say, over 100 years ago.

What goes on, then? What goes on?

So, you arrive at three o'clock.

The Royal Family arrive about four.

The Queen arrives on the West Terrace.

They play the national anthem so you know that she's about to walk down.

You'll suddenly see these lines form, these two kind of lines,

of where she's going to walk from the West Terrace down to the royal tea tent.

And you can actually stand there.

And if you're lucky, you might actually get to meet her -

but hopefully without holding out a tea and a sandwich.

The idea is to have that quickly.

And the food is tea, sandwiches, cakes.

-Just that.

-That's kind of how...

You can have... Some people might have the cakes first and then

the sandwiches, but I'm kind of always saying, "Have the sandwiches first and then the cakes."

But do that before you meet the Queen,

cos otherwise you might not actually get to meet the Queen - you might miss the opportunity.

And are all these garden parties exactly the same?

I mean, the thing is, the kind of basis,

the way it's set up, is the same. You've got the large tea tent,

you've got the diplomatic tent, you've got the royal tea tent,

you've got two military bands, you've got the gentlemen ushers.

Logistically speaking, these must be pretty big affairs?

They are. You're talking about 27,000 cups of tea,

20,000 sandwiches, 20,000 cakes.

So there's quite a bit actually done for these events,

and a lot of planning. The planning's six months in advance,

so they are quite big events.

Does the Queen have tea herself

or does she just mingle with her guests?

Once she's, obviously, met some of the guests for about 30 minutes,

she has tea in the royal tea tent,

and that's obviously looked after by her own staff.

But the actual garden party itself - these days it's catering.

Since George V, we've had catering come in to do those kind of things.

In the days of Queen Victoria, it was actually done by her chefs.

But, again, it was very different -

as we said, there would be the diplomats, the earls, the dukes,

and it was a much more, again, lavish affair.

-Now it's the outside caterers?

-Now it's the outside caterers.

The Royal Family enjoy growing and serving their own produce.

At garden parties, the apple juice comes from the Sandringham orchards.

Prince Charles is continuing that tradition,

but sometimes he needs a little bit of help -

as a farmer from Wales discovered, rather to his surprise.

John Morris and his wife Margaret

run a family farm in Crickhowell in Powys.

For the last nine years, they've been producing

an award-winning apple juice from their historic orchard.

Most farms in this area have orchards and they have old orchards.

But very few farms have orchards of this size with such old trees in it.

The reason for that is, when my grandfather moved here,

he saw it as potential,

so that he could sell apples rather than perhaps

scrubbing out trees and just growing grass for animals.

30 varieties of British apples are grown here -

some are very rare indeed.

John and his wife specialise in making apple juice

from single varieties.

Their expertise is known throughout the area.

So much so that Prince Charles contacted John

for help with the apples grown at his neighbouring orchard in Wales.

About eight years ago now, we had a phone call saying,

"Would you come and identify some apples in an orchard near Llandovery?"

We didn't know it was his orchard at the time.

We went down and identified some of the apples in there.

Some were more difficult to identify.

And following on, he asked us to press the apples for him.

He obviously liked the apple juice

because we've been doing it ever since,

and now the pear juice for him as well.

What we have here, actually,

are pears from the Prince of Wales's home in Highgrove

and also pears from his farm in Wales

that were picked yesterday evening.

The fruit is picked and brought to the farm, where it's washed...

..broken into smaller pieces

and then put into the press.

And now we have to press the juice out of them.

When we put it under this 19-tonne press,

you're surprised how much comes out. I'll switch it on now.

Once pressed, the juice is stored overnight in tanks,

so that the sediment settles before bottling.

Then it's pasteurised in warm water.

This kills the yeast and prevents alcohol production.

Prince Charles came to John and Margaret's farm to see for himself

how production was going.

The Prince came July 2014.

It was very exciting, very strange, and he was lovely -

very ordinary, made you feel at ease.

And he was genuinely interested, and you could see

that he just wasn't there for the sake of being there,

that he was interested because we are a small farm,

trying to make a living.

It was just an honour for him to support us

and to support local businesses around here,

because there are a lot of food and drink places in the locality.

The following year, their juice was awarded the Royal Warrant -

the first producers in Wales to achieve this distinction.

Mildred Nicholls' recipe book from the early 1900s

features recipes for several apple puddings.

They include the perfectly portable, picnic-friendly apple tart, or...

A lot of those picnics, you know,

must've been prepared by Mildred Nicholls, who was a kitchenmaid

in Buckingham Palace in the early years of the last century,

and whose fabulous old recipe book

is an absolute treasure trove of royal recipes.

-It's incredible.

-Not surprisingly, quite a lot of them apple recipes.

There's one here, tarte de pommes a la Russe.

-What's your take on this?

-My take on this is, I'm doing it exactly how

Mildred did it, cos when I read the recipe, I loved it,

and I think that her techniques

and what she was doing was really current now.

Starting with these apples...

What we've got here, Michael, is the Bramley apple,

so we've got hundreds of variety in Great Britain but the Bramley,

everyone knows it and it's a great apple.

It's great because it cooks down

-and she's cooked it with muscovado sugar, some butter.

-Muscovado sugar?

-And some lemon.

-It looks like Demerara, it looks like brown sugar.

No, it's muscovado, so it's darker brown.

-Demerara's a bit lighter.

-Yeah.

Again, Mildred's pastry - just a lovely, simple,

sweet pastry that we've just blind baked, all right?

We're just going to smear that in. Now, what was really interesting -

I've never seen this before - is Mildred then did...

Like a lemon curd, but it's got so much lemon in

as what we would know as a lemon curd.

So we're going to start with the butter in the pan.

We're going to take one lemon.

OK. And we're just going to do the juice of one lemon...

..eggs and sugar.

Then going to add into there, as well, Michael, our cornflour.

That just stabilises it.

In here we've got our lemon juice and our butter.

Now we're going to add in our eggs.

So we've got three egg yolks.

-Royal brown eggs, are they?

-Royal brown eggs!

And one egg. OK.

Cornflour in.

And our sugar.

-Plenty of sugar.

-Plenty of sugar. Plenty of butter, plenty of sugar.

It wouldn't be a Mildred recipe if it didn't have plenty of sugar and plenty of butter!

And just over a low heat,

you basically just cook all these ingredients together.

What happens is the lemon juice then just starts to thicken.

-It's kind of like a custard curd.

-Yeah.

-Can you see our mixture's just starting to thicken?

-Yeah.

-Basically, we're going to pour it all over the top.

-You just pour it on the top?

It's such a great... It's such a fascinating recipe.

-Then we just literally just smooth it into the corners.

-Make sure it's all covered?

-Absolutely, like that.

Oh, yeah.

And that is why you blind bake it,

because that won't be that long in the oven.

So that pastry would still be raw.

-Yeah.

-So, if you could just take that to the oven for me...

-Yeah, put Mildred down.

-Put Mildred down.

And out there you should find one that's already done.

OK, I'll pop this in the oven and bring the other one back.

-Thank you, I'll have a tidy up.

-OK, see you in a minute, Chef.

Oh, look at this - symphony in gold, isn't it?

And the top has gone beautifully crinkly.

-You can see the apples.

-The apples are starting to poke through.

-Beautiful.

-We're just going to

literally finish it with some icing sugar,

just over the top, just for a little bit more Mildred sweetness.

Oh, yeah.

Snowing icing sugar!

Mildred's looking down at you, you know, and smiling, I think.

I hope so, cos it's been an absolute pleasure to cook these old recipes.

-It really has.

-Well, here's to Mildred and here's to us! Come on!

-Would you like a slice?

-Absolutely.

-Oh!

-OK...

-Yep...

-Oh, look at that!

-Look at that!

-No, after you.

-No, go on.

-Oh, all right.

Mm! Mm-mm-mm!

Ooh, the pastry is good, too.

Ooh!

Ooh, that's really good.

It really bursts in your mouth, doesn't it?

-I love that recipe so much.

-Well done, Mildred.

It was Mildred, not you, wasn't it?

It was all Mildred! I just merely showcased it.

OK. Well, it's time to wrap up that picnic rug,

put everything back in the hamper.

Our royal picnics are over, aren't they?

See you next time.