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Royal Consorts

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'The Royal Family are steeped in tradition,

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'and throughout history, the royal tables

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'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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Pheasants, stag, turkey, salmon, oysters and turbot

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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 Burke, 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 and kitchen

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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 with this gem -

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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 a hundred years,

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we'll be bringing these recipes back to life.

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This time, we are cooking food

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inspired by royal consorts past and present.

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The husbands and wives who supported the crown and its heirs.

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Today in the Royal Recipes kitchen,

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top chef Anna Haugh tests her skills

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on Prince Philip's favourite dessert,

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a tricky souffle.

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Oh!

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Ooh-hoo-hoo!

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I nearly dropped it.

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Look at that.

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Diana's former chef reveals the Princess's favourite home cooking.

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People always assume that the royal family lived on caviar and lobster,

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but it wasn't like that at all.

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And how one king satisfied generations

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of the chocolate-loving wives of Windsor.

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This box holds three kilos of chocolates

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and it will set you back £1,700.

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In the kitchen wing of this elegant stately home,

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we start our tribute to the royal consorts

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with a dish named after perhaps the most famous consort of them all,

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Victoria's Prince Albert.

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Hello, and here we are in the kitchen wing of this historic house,

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still very much as it was in Victorian times,

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with Anna Haugh who is a top London chef.

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This programme, Anna, is all about food

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that's inspired by or named after royal other halves.

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That's right, and today, I'm going to do

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fillet of beef, Prince Albert.

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Prince Albert, the original royal consort,

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Victoria's husband, of course, who died at the early age of 42.

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But this is named after him?

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That's right.

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And although this looks like a very special,

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kind of, complicated dish to prepare, it's really quite simple.

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-Mm-hm.

-So, the first thing you need to do is lay out your streaky bacon

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all kind of layered on top of each other

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and then get a fillet of beef, roughly about...

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I'd say this is 500-600g, depends.

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This should get you about maybe four portions.

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-A lovely chunk of meat.

-A lovely chunk of meat.

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And then you want to cut it straight down the centre, almost halfway.

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And then I'm going to place the duck liver pate in the centre.

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Would the original dish have had duck liver pate?

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I think it probably would have been foie gras.

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-Foie gras?

-Foie gras.

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-Yeah.

-But I think nowadays, people would rather not use foie gras.

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Because the geese are force-fed, aren't they,

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-to make their livers swell?

-Yeah.

-OK.

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OK, so you want to just fold your beef over

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and then just give it a nice, tight squeeze.

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You take the grease paper with you?

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Yes. Give it a good squeeze. It's a slow motion. No hurry.

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And then just as you're about to get around to the other side,

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you want to just lift up your grease-proof

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so that the bacon meets each other, give it a bit of a squish down.

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I think there's something very romantic and quite special

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that it's called after Prince Albert.

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I think it's lovely that it's got a special name.

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There's a lot of dishes named after him, you know.

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There's a sprout and bacon soup.

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-Ooft.

-Yeah. I'm not sure I'd like to go down in history...

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That's not very glamorous.

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..being remembered for sprout and bacon soup.

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I'd rather have a real, regal meaty dish, like this, named after me.

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So, you can see I've got a lovely smoking hot pan.

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You want to put the side down that is where the bacon meets first.

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-So that seals it?

-You want to seal that closed. Yeah.

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Who doesn't love the smell of fried bacon?

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Like, who doesn't love that?

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The fire brigade, I imagine.

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Or vegetarians.

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Yeah, so, I'm just trying to get a gorgeous colour all around this.

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I suppose this is a kind of dish for royals, isn't it?

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I mean, it's expensive.

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The fillet like that, the duck liver pate...

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-Yeah.

-Pretty expensive ingredients.

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OK, so, I'm going to lift this over now for our mirepoix.

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Oh, wow.

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Place it on top of mirepoix.

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It's a selection of household vegetables,

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carrots, garlic, onions and celery.

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So, we're going to pop this into the oven for 20 minutes at 200 degrees.

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And when we're cooking it, the mirepoix,

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or the vegetables at the bottom,

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the aroma from them as they cook will be soaked into the meat.

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Mmm!

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-Is this my role?

-Yes, please.

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And you should find a little beautiful pre-cooked one

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-ready to go.

-Wonderful, wonderful, wonderful.

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Right, Chef.

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-Look at that.

-Look at that. It's wonderful, isn't it?

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-Perfectly roasted.

-And it's heavy, too.

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Right, so, the next thing we need to do is remove the meat,

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because we're going to make the gravy with the sauce that's in here.

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So if I just lift up the tray onto the stove,

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start a fire underneath...

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You're going to do both burners?

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Yes. And all I'm going to do is add a little bit of flour.

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OK, so just give that a quick whisk in.

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So in goes Madeira.

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Oh, that's looking very good.

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-Yeah.

-And smelling... Come this way.

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SHE CHUCKLES

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Add a little beef stock to this now as well.

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Yes, Albert had loads of things named after him.

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There's an apple named after him.

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-Oh, really?

-There's a kind of pea that is named after him.

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And some white pudding as well.

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Have you heard of Sauce Albert?

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No, I haven't heard of Sauce Albert.

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Well, apparently, there is one.

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OK, so we're just going to whisk in a little bit of butter,

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because I can't help myself, just for a little bit of richness.

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-You chefs!

-I know, I know.

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And all this does is just give it a little bit more body.

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Right, so what goes really well with this is a creamy dauphinoise

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and some freshly steamed bobby beans.

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-Bobby beans?

-Bobby beans, yes.

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-What are they then?

-England's answer to French beans.

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Oh, I'd have called that a French bean. But they're a bit...fatter?

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OK, so, put a few of them on the base of the plate.

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And the dauphinoise, which I'm sure you wouldn't like at all.

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Oh, I can't stand dauphinoise potatoes.

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-They look good.

-They do look good!

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So rich!

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I love the way you compose these things.

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-Well, you know...

-It's artistry, isn't it?

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A decade and a half of training.

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Oh, look at the way the knife goes through that.

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Look at that. Oh, I could do that a bit of damage.

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And let's not forget the sauce.

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Now, I'd go all over it,

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but you do a delicate bit on the side, don't you?

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But it's a jus, is it?

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-It's a jus, yes.

-It's a jus.

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A Madeira jus to go with a fillet of beef Prince Albert

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with bobby beans and dauphinoise potatoes.

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Looks too good to eat.

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No, it doesn't. There you go.

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-Can I have a go?

-Yes.

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Mm!

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Mmm!

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Oh, that's good.

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The bacon on the outside is just so delicious.

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Fit for a king.

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Well, definitely fit for a prince consort.

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SHE LAUGHS

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Prince Albert remembered in a symphony of a dish.

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Another royal consort with many dishes to her name

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is Queen Alexandra.

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Historian Dr Polly Russell explores the tastes

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of this popular Danish princess.

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Charming and beautiful,

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Princess Alexandra was brought to Britain in 1863

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to marry Queen Victoria's eldest son,

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the Prince of Wales, otherwise known as Bertie.

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And from the moment she stepped on these shores,

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she was loved by the British people.

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Polly Russell has come to London's Alexandra House,

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the home for music students, opened by Alexandra herself in 1884,

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to meet food writer Fiona Ross.

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Alexandra, as Princess and a Queen, incredibly popular,

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really loved in her time.

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Do we know what influence Alexandra had

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on how the Royal Family ate at the time?

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She had much more modest appetites than Bertie.

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He just inhaled banquets.

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But she couldn't really do very much about it,

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because state banquets and state dinners

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were prescribed, weren't they?

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In a sense she did influence the couple's dietary habits,

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by suggesting that they have roast beef and Yorkshire pudding

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on a Sunday. This was seen as a light...

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..a light and healthy relief from the diet during the week.

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-And I think...

-Comparatively, I suppose, it was?

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Comparatively, yes!

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Alexandra was an experienced cook herself.

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It was something she and her sister learned in Denmark.

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Alexandra and Dagmar performed a range of servants' duties

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on the days when the servants were off.

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If it was the summer they would make rodgrod,

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which is a concoction of red berries thickened with potato starch

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and served perhaps with raspberry jelly and cream.

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And the recipe for rodgrod is to be found in the cookbook

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of our palace kitchen maid, Mildred Nicholls.

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Polly is going to try her hand at making rodgrod.

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The blackcurrants in the original recipe are out of season,

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so we are using blueberries with the raspberries.

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First stage is to boil the berries.

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Just need to add some water.

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It's nice to think of this dish which Alexandra so loved

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and served up to guests at post-theatre suppers,

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but it was also something that she ate

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in her family home back in Denmark for breakfast.

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This has come to the boil.

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I'm going to strain it through a fruit muslin.

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Next, she adds arrowroot as a thickener.

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Last thing is to add in some vanilla and the claret,

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which, I think, will transform this from being

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like a child's pudding to an adult dessert.

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Once boiled for ten minutes, it's ready to serve.

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I'm going to add a little bit of cream

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and then I'm going to taste it and see what it's like.

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I think the texture's wrong, but the flavour's delicious.

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I can see why Alexandra loved it.

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Queen Alexandra wasn't the only royal other half

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to bring food from her native land to this country.

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Wallis Simpson, the American whose affair with Edward VIII

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led to the abdication,

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she is said to have wooed him with American dishes like this -

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Maryland fried chicken.

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And you're going to do one of her other dishes, aren't you?

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Yes, I am. I'm going to make Montego Bay ice

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with a buttery rum sauce to go on top.

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First of all, I'm going to make the ice.

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It's similar to a sorbet, it's a very light, refreshing dessert.

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So, you need the zest of two limes

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and juice of four of them.

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And it's a very easy recipe -

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you just whisk all the other ingredients in together,

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the sugar, the milk, a little bit of water.

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OK, so, just add the other ingredients in.

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Pretty easy, it's just water.

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-So the milk.

-Mm-hmm.

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-Yep. And sugar?

-Sugar.

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Just give it a really good whisk.

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-So you're going to take this to the ice cream maker.

-OK, Chef.

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You're going to pour that in and churn it,

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and bring me back the other one from earlier.

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-Are you sure it's ready?

-Yeah...

-It looks very thin.

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Well, yeah, it's like a kind of sorbet.

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It's less kind of thick than what you would associate

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-with an ice cream.

-OK, I'll be back in two shakes.

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Well, it's certainly churned.

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-Yeah, that's great.

-Where do you want it?

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-On your board will be fine.

-OK.

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OK, so, next, I'm going to make the buttered rum sauce,

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which is delicious.

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In here, I've got double cream and some vanilla,

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and I'm going to add in the brown sugar.

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So, once your sugar's dissolved,

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I'm going to add the rum and we are going to bring it up to the boil.

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Wallis Simpson had quite a reputation as a cook,

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or at least as a giver of dinner parties.

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-Is that rum?

-This is the rum, ready to go in.

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This is my kind of pudding.

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She apparently was credited with bringing in

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hot hors d'oeuvres,

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which were quite a novelty in London when she arrived.

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She picked up the way of miniaturising hot dishes

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in China, apparently. She'd lived in China

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before she met the Duke.

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So the last ingredient is our butter,

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our cubed butter that we're going to whisk in.

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-Oh, it's looking lovely, isn't it?

-Yeah.

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I'm going to take it off the heat now.

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-You can smell it.

-You can, you can.

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And you want to pour this on the ice cream when it's...

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It's kind of, like... It's not hot, but it's not cold,

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so we've just got a little bit of a temperature in it.

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Oh, that's rather crafty. You're putting it in a jug first.

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Because I'm a bit fancy.

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-Oh, you are.

-OK. So, now,

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I'm going to ball our ice actually.

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-So let me see.

-Yeah.

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Oh, that's nice.

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Do you like this idea? I mean, you're a professional cook,

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so you're professionally cooking it,

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but is it the sort of thing that you would have yourself?

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I would absolutely order this in a heartbeat.

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Would you not?

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-I'm not sure, really.

-You don't like it?

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I'm not really a pudding person.

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But, you know, I'm converting.

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And then we finish it with the hot sauce on top.

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Oh, now, that's looks good.

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-Yeah.

-Yeah.

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-Do you want to do the honours?

-I will. Put it down there.

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A rather big spoon, but it'll do.

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Big spoons are me.

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-Two spoons.

-No, come on, you can help.

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Go on, you made it. You're first dabs.

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You're very good.

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-I see you've got...

-I'm more interested in the sauce!

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Quite a lot of the rum, as far as I can see!

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Ooh! That packs a punch.

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Mmm.

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Mm.

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It does, doesn't it?

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I could watch you eat all day.

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But you can imagine, can't you?

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Duke and Duchess of Windsor, their celebrity friends,

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somewhere in the Bahamas, and at the end of the evening...

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..it would almost make up for not being king, I suppose.

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But there you go.

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Diana Princess of Wales has to be

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one of the most celebrated royal consorts.

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She had her own distinctive style,

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and that extended to the kitchen

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and the sort of food she liked to be served,

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as her former cook Carolyn Robb remembers well.

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Today, I'm going to do something that I used to prepare a lot

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for Princess Diana.

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Stuffed aubergine was her absolute favourite.

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I love it because it's really simple to make.

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We start off by cutting from end to end through the stalk.

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All the kitchens that I cooked in tended to be domestic kitchens.

0:15:540:15:58

The kitchen at Highgrove was a lovely country house kitchen,

0:15:580:16:01

really, with an Aga, of course.

0:16:010:16:03

And the family did come into the kitchen quite a lot,

0:16:030:16:05

which was lovely, because they were really homely.

0:16:050:16:09

Sprinkle a generous amount of olive oil...

0:16:090:16:12

So I will just pop it in the oven.

0:16:120:16:14

While the aubergine bakes for half an hour,

0:16:140:16:16

Carolyn starts a tomato sauce,

0:16:160:16:18

using onions, garlic and herbs.

0:16:180:16:21

Another component of this stuffed aubergine is some bulgur wheat,

0:16:210:16:24

which I'm going to put in with red onion now and get that cooked.

0:16:240:16:27

On its own, it's not hugely tasty,

0:16:270:16:30

so put some thyme in, a good twist of pepper and a pinch of salt.

0:16:300:16:35

Give that a good stir and add in the water.

0:16:350:16:38

SIZZLING

0:16:380:16:40

I'm going to pop the lid on and leave that to come to the boil.

0:16:400:16:44

Next job's to dice up some peppers.

0:16:440:16:46

Today, I've got a yellow and a red.

0:16:460:16:48

People always assume that the Royal Family

0:16:480:16:51

lived on caviar and lobster, but it wasn't like that at all.

0:16:510:16:56

Obviously, they had to dine out a lot,

0:16:560:16:58

so when they were at home,

0:16:580:16:59

they just wanted to eat really nice, simple, homely food.

0:16:590:17:02

I'm going to put in a little pepper...

0:17:020:17:04

I'll season them with a little salt and sugar at the end of cooking,

0:17:040:17:07

otherwise they tend to burn a little bit.

0:17:070:17:10

I'm just going to pop these on the stove.

0:17:100:17:12

The peppers need to saute, while the aubergines come out of the oven.

0:17:120:17:16

I'm going to start now by taking the flesh out of the aubergines.

0:17:160:17:20

I really enjoyed cooking for Princess Diana,

0:17:210:17:25

because I could do some slightly different things.

0:17:250:17:27

She didn't always go for the traditional things

0:17:270:17:30

that I think the rest of the Royal Family probably always had.

0:17:300:17:33

She brought a slightly different perspective,

0:17:330:17:35

certainly with food.

0:17:350:17:37

I would say things became slightly less formal.

0:17:370:17:40

So now, I've got all the bits I need to layer this up.

0:17:400:17:45

Carolyn layers up the bulgur wheat, peppers, sauce,

0:17:450:17:48

aubergine and goat's cheese back into the skins.

0:17:480:17:51

And after 15 minutes in the oven, her Diana favourite is ready.

0:17:510:17:56

There we go, those are baked.

0:17:560:17:59

The tomatoes have cooked down a little bit

0:17:590:18:01

and the aubergines are looking nice as well.

0:18:010:18:04

Now, this is where we have to be very careful.

0:18:040:18:07

There we go.

0:18:090:18:10

And then we're just going to add a few

0:18:100:18:12

of these beautifully coloured little tomatoes.

0:18:120:18:15

One more tiny bit just for the top here,

0:18:150:18:17

and then that's ready to go.

0:18:170:18:19

I don't think you can do much better than this.

0:18:190:18:22

Some of the most glamorous royal consorts

0:18:300:18:33

have shared a common taste for a rather special type of chocolate.

0:18:330:18:37

This box holds three kilos of chocolates.

0:18:370:18:39

So it's a lot of chocolate and it will set you back £1,700.

0:18:390:18:45

Charbonnel et Walker have been selling luxury chocolates

0:18:450:18:48

in the heart of London for over 140 years.

0:18:480:18:51

Adam Lee is currently head chocolatier.

0:18:510:18:55

Loved by the Queen Mum, Wallis Simpson and Diana,

0:18:550:18:58

the company has a close relationship with the Palace.

0:18:580:19:01

Without the Royal Family, we wouldn't be here.

0:19:030:19:06

That's because back in 1875,

0:19:060:19:10

the kind of chocolate that was being produced in the UK

0:19:100:19:13

was of a very inferior quality

0:19:130:19:15

to what was being produced on the Continent, for example.

0:19:150:19:19

At that time, the Prince of Wales, who later became King Edward VII,

0:19:190:19:23

was a huge fan of the Parisian style of chocolate making,

0:19:230:19:28

and one of his favourite chocolatiers in Paris

0:19:280:19:30

was Madame Charbonnel. There we go.

0:19:300:19:33

She worked for a company called Maison Boissier,

0:19:330:19:36

and he persuaded her to come over to the UK

0:19:360:19:39

and to introduce her way of chocolate making

0:19:390:19:42

to the UK chocolatiers over here.

0:19:420:19:44

So our royal connection goes right back to our very, very beginnings.

0:19:440:19:48

They still hand-make their chocolates

0:19:490:19:52

to the original 19th-century recipes,

0:19:520:19:54

including two very special floral flavours.

0:19:540:19:58

The rose and violet creams are a huge favourite

0:19:580:20:02

with lots of members of the Royal Family.

0:20:020:20:04

There's a lovely anecdote about the late Queen Mother,

0:20:040:20:08

who was a huge patron of ours.

0:20:080:20:10

It was said that when she was out on official duties,

0:20:100:20:13

she would always have in her handbag a few rose and violet creams

0:20:130:20:16

that she would sneakily pop every now and again.

0:20:160:20:20

It's a lovely story,

0:20:200:20:21

and they were indeed one of her favourite chocolates.

0:20:210:20:25

And it's not only what's inside the boxes

0:20:250:20:28

that makes these chocolates loved by the elite.

0:20:280:20:31

Madame Charbonnel was the chocolatier,

0:20:310:20:34

but Mrs Walker was the lady who made the packaging

0:20:340:20:37

and hat boxes and jewellery boxes.

0:20:370:20:39

So they combined their efforts to get to this chocolates and packaging

0:20:390:20:44

that beautifully complemented each other.

0:20:440:20:46

And we still stick to that today.

0:20:460:20:48

A sweet tooth seems to run throughout the Royal Family.

0:20:500:20:53

That certainly shows in their love of puddings.

0:20:530:20:56

The Duke of Edinburgh's favourite - Andrassy Pudding.

0:20:560:20:59

All the Royal Family seem to have their favourite dishes, don't they?

0:21:020:21:05

Just like the rest of us, I suppose.

0:21:050:21:07

Prince Philip's is supposed to be something called Andrassy Pudding?

0:21:070:21:11

Yeah, I think that's something to do with a failed chocolate souffle.

0:21:110:21:14

Yeah, there's a story to it. There's a story to it.

0:21:140:21:16

Count Andrassy was a relative of the Royal Family,

0:21:160:21:19

invited to Buckingham Palace before the First World War, I think.

0:21:190:21:23

They asked the kitchen to knock him up as souffle,

0:21:230:21:25

and the souffle was a disaster.

0:21:250:21:28

-Oh, God.

-But the chef managed to cover it up in some way

0:21:280:21:30

by frosting it and sticking little bits of chocolate on it

0:21:300:21:33

and served it, and it was a sensation.

0:21:330:21:36

It was actually a disaster, and yet, somehow, it was a success.

0:21:360:21:40

Well, I've actually looked at the recipe,

0:21:400:21:42

and straightaway, I could tell that there's just too much flour in it,

0:21:420:21:45

so there was no hope from the get-go that it was ever going to work.

0:21:450:21:48

It was always going to be a failure.

0:21:480:21:49

But today, I'm hoping to make the souffle that should have been.

0:21:490:21:53

So let's get cracking.

0:21:530:21:55

OK, what do you do first?

0:21:550:21:56

OK, so, first I'm going to make the creme pat,

0:21:560:21:58

which is butter, cocoa, flour and sugar.

0:21:580:22:02

You need to melt them down.

0:22:020:22:05

Then I'm going to add some milk to it.

0:22:050:22:07

Just trying to get this butter to melt down a bit.

0:22:070:22:09

-I might turn up the heat.

-Mm-hm.

0:22:090:22:11

This is going to be really rich, isn't it? All that butter.

0:22:110:22:14

It will, but when you make a souffle,

0:22:140:22:15

you should have nearly equal quantities of your flavour base.

0:22:150:22:18

Here it's this chocolate creme pat.

0:22:180:22:20

It should be equal quantities of that to egg white,

0:22:200:22:23

so that's what makes it kind of beautiful and light

0:22:230:22:25

and makes it kind of rise.

0:22:250:22:26

Why are souffles considered by amateurs to be high risk?

0:22:260:22:33

Well, maybe originally it would have come from the oven

0:22:330:22:35

needing to be a special kind of fan-assisted oven,

0:22:350:22:38

which we all now have in our houses.

0:22:380:22:40

And secondly, I think you need to make sure you get your base right,

0:22:400:22:43

you need to make sure your mould is buttered

0:22:430:22:46

and it's chilled, and then not to over-whisk your egg whites.

0:22:460:22:50

So I think it's all of those things added together

0:22:500:22:52

creates basically a Russian roulette dessert for some people.

0:22:520:22:56

I'm making the creme pat for the chocolate souffle,

0:22:560:22:59

so I've just melted down my cocoa, my butter, sugar, flour,

0:22:590:23:02

and I've just added warm milk in on top of that.

0:23:020:23:05

And what I need to do is give it a nice little stir.

0:23:050:23:08

So I'm just going to set that aside, because it needs to be chilled,

0:23:080:23:11

so I actually have one that I made earlier on.

0:23:110:23:15

And you need roughly about equal quantities of your chocolate base

0:23:150:23:18

to your egg whites.

0:23:180:23:19

I'm going to put 50g of sugar in it with my egg whites,

0:23:190:23:24

and what this does is it strengthens the egg white a little bit

0:23:240:23:27

so that when you fold it in, it can kind of hold its own

0:23:270:23:29

with this bully chocolate that's going on.

0:23:290:23:32

You see it in terms of a contest in there, do you, as it mixes up?

0:23:320:23:36

Yeah. It needs to be a perfect marriage really.

0:23:360:23:40

OK, I'm going to lift over my mould,

0:23:420:23:44

and you can see that it's been buttered.

0:23:440:23:45

-Yeah.

-What's really important is that the butter is not melted,

0:23:450:23:49

it's just soft, it's room temperature

0:23:490:23:52

and it needs to be good brushstrokes on the way up,

0:23:520:23:57

because you're trying to encourage, obviously, this rise.

0:23:570:23:59

If you do it the other way, what happens?

0:23:590:24:01

Well, it just makes it more difficult.

0:24:010:24:03

It just makes for more possibility of it going wrong.

0:24:030:24:06

And you've got grated chocolate in there too.

0:24:060:24:08

-Yeah.

-Wow.

0:24:080:24:09

OK, so, this is ready now.

0:24:090:24:12

It's really, really puffed up.

0:24:120:24:13

Yeah. OK.

0:24:130:24:15

Oh, this is the trickiest part.

0:24:160:24:18

OK, so now I need to fold in my mix.

0:24:190:24:23

-Mm-hm.

-OK, so, first of all. I'm just going to put

0:24:230:24:25

a small amount of egg white in with the chocolate

0:24:250:24:28

and I'm just going to lighten that up.

0:24:280:24:30

OK. Then I'm going to put probably half of this mix in there now.

0:24:300:24:36

Why a little bit first and then a bigger bit?

0:24:360:24:39

Because we are trying to prevent lumps.

0:24:390:24:41

So once this is kind of halfway folded through the second time,

0:24:410:24:44

-I'm going to add the rest of it. Oops. Messy.

-Oh, dear.

-Yeah.

0:24:440:24:48

Oh, that's rather nice.

0:24:510:24:52

Yes, I think you are a bit of a fan of chocolate, Michael?

0:24:520:24:54

Yeah, I can eat chocolate, yeah.

0:24:540:24:57

Still got the veins of white in the chocolate, hasn't it?

0:24:570:25:00

That's it. But the whole time, I'm really trying to protect

0:25:000:25:02

the air of the souffle.

0:25:020:25:04

So you are folding rather than beating?

0:25:040:25:06

-Folding. It is all about folding, folding, folding.

-Hmm.

0:25:060:25:09

OK, then I'm just going to pour this into the mould.

0:25:090:25:12

Prince Philip, this is his favourite dish.

0:25:120:25:15

Do you think his favourite is the failure?

0:25:150:25:17

Do you think he actually likes the sunken one?

0:25:170:25:19

I don't know. Maybe I'll have to call around

0:25:190:25:20

and do the souffle for him and see which one he prefers.

0:25:200:25:23

OK.

0:25:230:25:25

OK, so scrape this off.

0:25:250:25:26

Now what are you doing?

0:25:290:25:30

OK, so I'm just cleaning around

0:25:300:25:31

the outside, so it doesn't catch,

0:25:310:25:33

but I might have to do this twice, because it's such a big mould.

0:25:330:25:37

This is much bigger than your average souffle.

0:25:370:25:39

OK, great.

0:25:390:25:41

So this goes into the oven, 200 degrees for 30 minutes.

0:25:410:25:43

OK, Chef.

0:25:430:25:46

OK, right, just get this organised.

0:25:460:25:48

It's in, Anna. It's on its way.

0:25:520:25:55

Wonderful, great, so we better get cracking on the chocolate sauce.

0:25:550:25:58

I have some golden syrup in the pan now.

0:25:580:26:00

I'm going to add chopped chocolate,

0:26:000:26:03

I'm going to add cocoa powder,

0:26:030:26:06

then double cream, of course, I know.

0:26:060:26:09

It wouldn't be a delicious chocolate sauce without a load of cream.

0:26:090:26:12

You don't have a spasm of guilt over all this?

0:26:120:26:15

-Look, there's some healthy stuff going in. Some water.

-That's OK.

0:26:150:26:18

So everything else is OK, balances out.

0:26:180:26:21

And then a pinch of salt, just give it a good whisk,

0:26:210:26:24

bring it up to the boil and then you just have a lovely chocolate sauce.

0:26:240:26:27

-And that's it, is it?

-Yes. I mean, it's foolproof.

0:26:270:26:31

Around about this stage, all those years ago,

0:26:310:26:35

the chef must have realised his souffle was not going to work.

0:26:350:26:39

And can you imagine that?

0:26:390:26:40

It's a bad moment for you, isn't it?

0:26:400:26:42

Can you imagine that you are about to serve a chocolate souffle

0:26:420:26:44

-to the Royal Family and it's collapsed?

-Yeah.

0:26:440:26:46

Have you had any disasters?

0:26:460:26:47

No, Michael, I've never had a disaster. I mean...

0:26:470:26:50

HE CHUCKLES

0:26:500:26:52

I'm embarrassed to say, but, you know,

0:26:520:26:54

I've never made a mistake in my life.

0:26:540:26:55

No, I've had a couple of disasters in my time.

0:26:550:26:58

So the sauce is ready now.

0:26:580:27:00

Ooh, that's nice and hot.

0:27:000:27:02

OK, so that's our chocolate sauce ready.

0:27:030:27:05

-Mm-hm.

-Moment of truth.

0:27:050:27:07

Off to the oven.

0:27:070:27:08

Oh!

0:27:150:27:16

Ooh-hoo-hoo!

0:27:160:27:18

Ooh-hoo-hoo-hoo!

0:27:180:27:19

I nearly dropped it!

0:27:190:27:21

Look at that, a race against time now, eh?

0:27:220:27:26

Ow!

0:27:260:27:27

Gosh, it looks fantastic, doesn't it?

0:27:270:27:29

-It's making a bid for freedom.

-It looks beautiful.

0:27:290:27:32

Come on, come on.

0:27:320:27:34

I'm pouring the chocolate sauce now into the centre of the souffle,

0:27:340:27:37

so you have a beautiful, gooey chocolate delight.

0:27:370:27:43

-It's like a volcano!

-I'm going to insist that you go first.

0:27:430:27:45

Oh, yes, please.

0:27:450:27:47

I'm going to have some of that chocolate sauce.

0:27:470:27:49

Oh, lovely!

0:27:490:27:51

Mmm! It's so light.

0:27:530:27:55

I'm not sure which part I prefer. The souffle or the sauce.

0:27:550:27:58

Mmm.

0:27:580:28:00

Mm! That's a dish PROPERLY fit for a prince.

0:28:000:28:04

And that's it from our programme about the food

0:28:040:28:08

enjoyed by royal consorts.

0:28:080:28:10

See you next time.

0:28:100:28:12

Go on, go on, go on.

0:28:120:28:14

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