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Country Pursuits

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The Royal Family are steeped in tradition,

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and throughout history the royal tables have

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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 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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-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,

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magnificent stately home built in the style of a royal palace,

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and a former home of King Charles II.

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In the splendour of the gardens,

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halls 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, 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

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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 cook food that reflects the royal family's love

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of the countryside.

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From their hunting, shooting and fishing pursuits,

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to their enjoyment of rich, rural flavours.

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Right, so...

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'Today in the Royal Recipes kitchen,

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'chef Anna Haugh tries sausage making,

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'using the Queen's favourite meat, pheasant.'

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You might be lucky to get a cocktail sausage.

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It's quite a process, and quite an art, I think.

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Lord Iveagh shows Dr Matt Green the rich history of a shooting estate,

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created by a maharaja and adored by royalty.

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-So George there.

-That's right. King George.

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-And the Queen.

-Wow.

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And we follow Prince Charles's example

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and go foraging for mushrooms.

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That's worth picking.

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In the kitchen wing of this glorious stately home,

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we start our celebration of the royals' country pursuits

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with a recipe from the early days of the Queen's reign,

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and a firm favourite with the Queen mother.

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Hello and welcome to the grand kitchen.

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With me, Anna Haugh, top chef at a London restaurant...

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WHISPERED: ..where the young royals go.

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Yes, they do from time to time.

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Down the ages, most of our kings and queens have been country lovers,

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and when it comes to eating, they are really fond of game.

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What are you going to do for us today?

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Well, I don't blame them. I love game myself.

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And today I'm actually going to make a royal recipe.

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This is a recipe from the Queen Mother's cook,

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and it's galantine of game.

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-Galantine?

-Galantine.

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So galantine usually would be like a kind of sausage-shaped, kind of, um,

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type of terrine.

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-Cylindrical rather than square.

-Yes.

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But today I'm going to keep with the traditional terrine mould,

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just because it's easier to kind of shape it.

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So I've lightly cooked off pheasant and partridge breasts here and then

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the legs I've just kind of pulsed in a blender while they were raw.

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And I'm going to mix it with a little bit of sausage meat

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-and then pack it in nice and tightly.

-Wow.

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So, first of all, I'm just going to give these a bit of a slice.

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You want to kind of cut them about a centimetre thick.

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-Yeah.

-So that we can nicely line it up on top.

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-Mm-hm.

-I mean, they're still slightly warm, these are.

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I'm sure you can still kind of smell them. There's a lovely kind of...

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-I didn't even smell them.

-..like a mild... Yes, go on.

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-Sorry.

-Get in there.

-Oh.

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-Yeah. Yeah.

-It's lovely, game.

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-Yeah.

-Isn't it?

-But if you're not a fan of game, this actually...

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-Could you do it with chicken?

-Yeah.

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Originally, this would have been done with chicken.

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But, I mean, when you live in a country like the UK,

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there's some of the best game in the world.

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-Mm-hm.

-And I think it's a great shame that once it's in season

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that we don't kind of avail of it.

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But, yes, if you wanted to use chicken, you could.

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Actually it's very good for using a little bit of leftovers as well.

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So if you had your roast kind of chicken

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you could do that with a little bit of sausage meat

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and you could pack it in.

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OK, I'm going to start...

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But this is a royal recipe.

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No chicken here.

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This is a royal recipe. That's exactly right.

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OK, so I'm going to mix the two meats here together.

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-Mm-hm.

-It's pretty simple.

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But you just want to make sure that it's completely combined.

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Tell me, why the sausage meat?

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The sausage meat is a good kind of filler

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and the flavour of the pork meat

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is very nice. Then we're going to wrap it in bacon

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as well so, it kind of all gels in very nicely together.

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So just give it a good mix so that it's

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nice and evenly kind of distributed.

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The sausage meat that I have is from a local butcher.

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-Mm-hm.

-It's already kind of seasoned.

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Mm-hm. And it's a bit fattier, obviously, than game, isn't it?

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It is. Actually, you're right,

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there's a good fat content in the sausage meat,

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which gives a good richness to the galantine.

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In the olden days, would they have wrapped it in bacon like that?

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They may not have, no, actually.

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They probably would have just

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had this in a cylindrical mould so it looks

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like a large sausage.

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And then they would have sliced it and set it in gelatine, or aspic,

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or possibly set the entire one in aspic as well,

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if they were going to slice it later.

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They absolutely loved aspic, didn't they?

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They did love aspic, and I think because we don't use it any more

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it seems kind of bizarre to us,

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but it was a method of how you preserved it

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because it stopped the oxygen getting into the meat.

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-It was a preservative more than anything else?

-Yes, yes.

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I like the taste of it. Why's it gone out of fashion?

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I don't know, because I don't like the taste of it.

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So, uh...

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-Maybe it's us cooks that have...

-Yeah, yeah.

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..signed its death warrant.

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There's a little bit more in there.

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OK.

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And then...

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Oh, you're sticking in a layer of the breast in at that stage?

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-Yeah.

-The royals would have had

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-lots of pheasants to play with, wouldn't they?

-Mm-hm.

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They were so fond of hunting and shooting

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-and fishing and everything.

-Yeah, yeah.

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In fact, I think Edward VII bought Sandringham in Norfolk, you know,

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one of the royal households, for its shooting,

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principally for its shooting. And the estate is

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actually laid out as a shooting estate.

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You could imagine that, though.

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Waking up in the morning,

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going out with your team of friends and shooting the game.

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-Yeah.

-Bringing it back into a kitchen like this

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and creating recipes like this. I just think it's wonderful.

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I really do. And I think it's a great shame

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that sometimes recipes like this are just kind of

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not as popular as they should be,

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because once you've made this, this is going to last you days.

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-Yeah.

-And traditionally this is eaten cold.

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You know, this would be a kind of cold larder starter.

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-Mm-hm.

-And I just think although it takes a little bit of time to make

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there's an awful lot of satisfaction to recipes like this.

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And you don't really have to be a royal, do you?

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I mean, the pheasants and partridges and things are, in the season,

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are pretty widely available.

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Absolutely, yeah. I would completely agree.

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-Are they expensive?

-I mean, everything's all relative.

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-Mm-hm.

-But, no, I would not say it's an exceptionally expensive meat.

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It wouldn't be any more expensive than duck.

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Mm-hm.

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-It's a kind of "vegetarians, look away now".

-Yes!

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So, Michael, would you reckon that you'd give this a go?

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I think I could do this.

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-Yeah?

-I think I'm an undiscovered cooking talent, actually.

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So I'm going to take the credit of that,

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so when you make your first cookery book

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you've got to dedicate it to me.

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You've done that brilliantly!

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That actually works, right to the last spoonful.

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-Well, Michael...

-Was that just your innate skill?

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Just my skill, that's all it comes down to.

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So, I'm going to pack this in lovely and tightly

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to make sure that I don't have any little air pockets.

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-Yeah.

-And essentially, that is all the hard work almost done.

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I'm just going to close it up.

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Oh, look, you've left a bit of pheasant.

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Yes, just for you.

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-A little snack.

-Mm.

-Keep those energy levels up.

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-OK.

-Mm-hm.

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I'm going to fold this over...

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..like this.

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And then a few more slices

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just to make sure that there's no bits of mince peeping out.

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Are you sure it's going to stay sealed?

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Yes. Yeah, no, it will, it will all kind of cook together.

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I think I should be able to fold them over now.

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Yeah.

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It does look very neat, doesn't it?

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Yeah. And wait till you see it when I turn it out.

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It's super neat.

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And you could understand, actually,

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why they would set it in the kind of gelatine or the aspic

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when you see this turned out.

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-OK.

-OK, so, all I'm going to do now is wrap it in some tinfoil...

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..give it a good kind of

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squeeze all around.

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And then I'm just going to cook it in a tray of hot water and this just

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helps with the kind of even cooking...

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-Right.

-..of the terrine.

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So you need to cook this for about

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an hour and a half at about 160 degrees.

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-Mm-hm.

-I'm just going to give my hands a quick wash because I've

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been handling raw meat and I'm just about to reveal how our terrine is

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is going to look, our galantine's going to look.

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A-ha. Oh, I love this bit.

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-Yes.

-Can I do the reveal?

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-Yes, please.

-One, two, three.

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-SHE GASPS

-Ho-ho!

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-Isn't it beautiful?

-It's lovely, isn't it?

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-It's beautiful.

-What are the shiny bits down the side?

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Yeah, that is the natural kind of gelatine

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that has come out of the meat.

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-Its own aspic?

-Yeah, exactly.

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Exactly.

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-So I should carve now?

-Yeah.

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Turn it round a bit there. Shall I put the plate there?

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Yes.

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Oh!

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Oh, look at that.

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Yeah. Wouldn't that be lovely,

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just sitting around a table with your friends, a cheeky glass of red.

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-One or two.

-Supper for a royal.

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And you'd take it cold like this?

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Yes. Traditionally galantine would have been served cold,

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and balontine, which is almost the same idea,

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but that would be served hot.

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Now, how do we eat this?

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-Do we have it on toast?

-On toast, maybe,

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with a little bit of fig chutney could be quite nice.

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-Fig chutney?

-Yes.

-Ooh-hoo!

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Yeah, I think something with a little bit of kind of sweetness,

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acidity and a bit of spice...

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-Yeah.

-..goes so well with game.

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-Have a knife and fork.

-Thank you.

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Right.

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It looks fantastic. I'm going to go from this end.

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-Mm.

-Mm-mm-mm.

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Oh, yes, it's quite solid.

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-Yeah.

-Here we go.

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-Mm.

-Mm.

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I'll have a bit of toast with it.

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The chutney goes so well with that.

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It does. You kind of need a bit of the chutney with it.

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Mm.

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But although it is game, it's not overpowering game.

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-No.

-I don't think it is the scariest game in the world

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-to make a galantine with.

-It certainly isn't.

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Oh! The Queen Mum's cook knew what she was doing.

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A delicious and simple way for

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the royals to enjoy the game shot for their table.

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Shooting parties have always been part of royal life.

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Many a grand shooting estate

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was created specifically to attract their patronage.

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Elveden in Suffolk is one such estate.

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It's current owner is the fourth Earl of Iveagh, Edward Guinness.

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-Good morning.

-Good morning.

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He's agreed to share its past with historian Dr Matt Green.

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-This is fantastic.

-This is our van.

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This van has been with us since 1934.

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Since 1934?

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It's what the shooting guns have always been driven around in.

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A suitably vintage start to the day.

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The Guinness family have owned the 17,000-acre estate since 1894,

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but Elveden was a firm favourite of the royals even before then.

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It was Queen Victoria's close friend,

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the Punjabi Maharajah Duleep Singh,

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who bought it some 30 years earlier and set

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about building its hunting reputation.

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With Duleep Singh, Elveden became

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one of the finest shoots in the country.

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Apparently, one day, he killed...

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..760 game birds with 1,000 shots.

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With 1,000 shots?

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That's almost a 100% success rate.

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He was considered extremely good, one of the top ten shots of his day.

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Are you that good?

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Forever if it wasn't a challenge it wouldn't be fun.

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-The game birds are safe with me.

-OK!

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Elveden was the perfect place for the Maharajah

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to entertain his neighbour, the Prince of Wales,

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who owned the 7,000-acre Sandringham estate

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just across the county border in Norfolk.

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And it was a whole social occasion.

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They had some delicious food and drink,

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and Duleep Singh got so large,

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he needed to be seated while shooting on a wicker chair...

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-Really? Right.

-..which rotated so he could face the game birds from

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whichever direction they came from.

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So, he could swivel round and then have a shot?

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He was a sitting gun.

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Edward VII, George V and George VI all shot here at Elveden.

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No shooting party was complete without lunch.

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-So...

-So, where are we?

-Over this way.

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-Yes.

-This wood here is the Duke of York Wood.

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Shoots would stop off and enjoy their lunch.

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And they would have the most amazing array of food,

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which was all laid out in a marquee.

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Over here? In a marquee?

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-Yes.

-Really?

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It's amazing to kind of picture that, isn't it?

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The Prince of Wales himself

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would have been out there after a successful morning,

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and almost by magic this marquee would appear and they'd be in

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there having this lavish banquet, exchanging excitable tales,

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quaffing down fine wines, and then going back out there.

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It must have been amazing.

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If only the trees could talk.

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All the stories and the wonderful tales that were told.

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There's plenty to tell from Lord Iveagh's family archive.

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It includes detailed records

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of those lunches and the illustrious guests.

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-Come in, Matt.

-Thank you.

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This is my great-great-grandmother's book.

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It's a photograph album that she took with her

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and many of her guests signed.

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And she put in some beautiful photographs...

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Oh, wow! These are really old.

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So, this is essentially a collection of photographs of the shoots.

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What about this picture here? Talking of lunch,

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are these the kind of pop-up dining halls

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they used to have their meals in

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-in the middle of the shoot?

-They were.

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They were dining at the Duke of York Wood.

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-Wow!

-So, the trees have grown but the place is the same.

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What are these signatures?

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So, they're all the host guests.

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OK. And George there.

0:14:450:14:47

That's right. King George.

0:14:470:14:49

-That was the king.

-And, um, the Queen.

0:14:490:14:52

-Churchill.

-Here we go.

-Churchill.

0:14:520:14:54

And there's even a picture of Edward VII himself.

0:14:560:14:59

It's amazing to see these.

0:15:000:15:02

A really vivid trip down memory lane.

0:15:020:15:04

-That's right.

-Thank you for showing it to us.

0:15:040:15:06

Not at all. My great pleasure.

0:15:060:15:07

Shooting parties are still a part of life today on some royal estates.

0:15:130:15:16

Apparently, Anna, pheasants are the Queen's very favourite game bird.

0:15:180:15:23

It's probably a good job because they shoot an awful lot of them.

0:15:230:15:27

Especially over Christmas.

0:15:270:15:28

Boxing Day is apparently the big shooting day.

0:15:280:15:30

Prince Philip used to, I think his doctors advised him not to,

0:15:300:15:33

used to be shooting these birds.

0:15:330:15:35

And the Queen was involved in picking them up, apparently,

0:15:350:15:37

-or at least collecting them.

-Just imagine the two of them there,

0:15:370:15:40

as a couple, out kind of doing such a traditional British hobby.

0:15:400:15:44

And Prince Philip likes cooking, I think.

0:15:440:15:45

Yeah, I heard he did like to cook.

0:15:450:15:47

And also when they would shoot the pheasant, any of the leftovers,

0:15:470:15:50

he would bring to the local butcher

0:15:500:15:52

and they would make pheasant sausages.

0:15:520:15:54

He didn't want to see anything wasted.

0:15:540:15:55

-Exactly.

-Are you going to do those pheasant sausages?

0:15:550:15:58

I'm going to make pheasant sausages but I've never made them before.

0:15:580:16:00

So, I'm following this old pheasant recipe for sausages,

0:16:000:16:05

-and I'm going to give it a go.

-OK.

0:16:050:16:07

So, fingers crossed that I make edible sausages.

0:16:070:16:09

-So, what have you got?

-The first thing I'm going to do is I have some

0:16:090:16:13

sausage meat, some chopped up streaky bacon, and minced pheasant.

0:16:130:16:18

Because pheasant isn't the obvious thing to have in a sausage,

0:16:180:16:20

-is it?

-No.

-There's very little fat on it.

0:16:200:16:22

Very little fat. But I think there's a good flavour to lend very well.

0:16:220:16:25

If you match it up with the kind of fattiness of your sausage meat

0:16:250:16:28

and your bacon, I think it's going to go really well.

0:16:280:16:30

And then I'm just going to put a little hint of spice

0:16:300:16:32

in there as well to give it a bit more interest.

0:16:320:16:34

So, let's get going.

0:16:340:16:37

-So, I'm going to stick them all in.

-It's a smoky bacon?

0:16:370:16:39

Yes. Yeah, just to give it a little extra bit of flavour.

0:16:390:16:43

You're going to mix them all together?

0:16:430:16:45

Mix them all together, actually,

0:16:450:16:46

and I'll just pop the spice in there now.

0:16:460:16:48

What spices are they?

0:16:480:16:50

A pinch of nutmeg.

0:16:500:16:51

-Mm hm.

-And then another pinch of allspice.

0:16:510:16:55

And I'm just mixing it in here with the sausage meat, the chopped bacon,

0:16:550:16:59

and then the minced pheasant.

0:16:590:17:01

-Mm hm.

-And just give it a good mix.

0:17:010:17:03

And then I'm going to use a kind of sausage attachment on...

0:17:030:17:09

Sausage attachment!

0:17:090:17:10

On a home mixer.

0:17:100:17:13

-This is the bit I'm dying to see.

-Yes, well,

0:17:130:17:15

I mean, I'm dying to see if I can make these.

0:17:150:17:18

You don't make sausages as a general rule?

0:17:180:17:20

No. I mean, I do boudins and I would do different

0:17:200:17:23

sausage shapes but not actual, traditional sausages,

0:17:230:17:28

which I think is great.

0:17:280:17:29

I'm quite interested to see how this is going to go.

0:17:290:17:32

I'm quite nervous. I'm quite nervous.

0:17:320:17:34

-Shall I hold it?

-Yes.

0:17:340:17:35

Make sure it doesn't move.

0:17:350:17:37

So, the recipe says, I need to spoon it in there.

0:17:370:17:41

-Mm hm.

-Put a little bit extra on the side.

0:17:410:17:43

Switch this little bad boy on.

0:17:430:17:45

WHIRRING

0:17:450:17:48

And let's...

0:17:480:17:50

get sausage making.

0:17:500:17:51

You push it all down like that?

0:17:540:17:56

Yeah. A slow process.

0:17:560:17:57

-Yeah.

-Hope you've got no plans for the afternoon.

0:17:570:18:00

Ooh!

0:18:020:18:04

And you've got the sausage skins already on the end there.

0:18:040:18:07

Do you want me to do that? Shall I press that down?

0:18:070:18:09

Yeah. If you keep spooning.

0:18:090:18:11

I will.

0:18:110:18:12

I don't know how hungry you are, Michael,

0:18:130:18:16

but you might be looking to get a cocktail sausage.

0:18:160:18:18

It's quite a process, quite an art, I think.

0:18:180:18:20

Yeah.

0:18:200:18:21

Oh, yes.

0:18:230:18:24

Now, that's a proper looking sausage.

0:18:240:18:27

It's not as easy as it looks, this, you know.

0:18:270:18:30

MICHAEL STRAINS

0:18:300:18:32

I mean, we could keep going all day with this.

0:18:320:18:34

We could, we could. Shall I put a bit more in?

0:18:340:18:36

-No, definitely not.

-That's it?

-Let's nip this in the bud. Switch it off.

0:18:360:18:40

Yeah.

0:18:400:18:41

Phew! Ooh!

0:18:410:18:42

-OK.

-And a little tie.

0:18:430:18:46

That's quite good. With your help there, Michael, I was able to...

0:18:470:18:50

I think that was the crucial element, actually.

0:18:500:18:52

Yes, absolutely.

0:18:520:18:54

Now... Now I've got to twist them into sausages.

0:18:540:18:56

OK. So, I think we should get three out of here.

0:18:560:18:58

-Yeah.

-If I do that like that.

0:18:580:19:00

And then just give them a twist.

0:19:000:19:01

Give them a twist.

0:19:010:19:03

Twist.

0:19:040:19:06

OK. Pheasant sausages. Three pheasant sausages there.

0:19:060:19:08

I'm quite proud of that.

0:19:080:19:09

-They do look good actually, don't they?

-Yeah.

0:19:090:19:11

So, the next step is to fry your sausages in a pan.

0:19:110:19:15

Little bit of butter, a little bit of garlic and thyme.

0:19:150:19:17

-Mm hm.

-Goes delicious with some mashed potato.

0:19:170:19:20

Mashed potato, of course.

0:19:200:19:22

Of course. Bangers and mash.

0:19:220:19:24

But this is a cider gravy.

0:19:240:19:26

So, you've got chicken stock, very little bit of flour,

0:19:260:19:28

caramelised onion in here.

0:19:280:19:30

And a little secret to this is a spoonful of English mustard.

0:19:300:19:35

-Yeah?

-So, you've got the sharpness of the cider and you've also got

0:19:350:19:39

the hint of mustard, just to take off the fattiness of the sausage.

0:19:390:19:42

And then maybe just a little pinch of brown sugar in there as well,

0:19:420:19:45

just to give it a bit of sweetness.

0:19:450:19:47

Just give that a nice little stir.

0:19:470:19:49

They probably needed recipes for leftovers because, you know,

0:19:490:19:53

so many pheasants get shot on these occasions.

0:19:530:19:56

King Edward was so keen on shooting that he had the clocks

0:19:560:19:59

advanced by half an hour at Sandringham,

0:19:590:20:02

so he could spend more of the day shooting.

0:20:020:20:04

What do you think of that? They used to call it Sandringham time.

0:20:040:20:07

-That's brilliant.

-Yeah. Oh, I love your mash!

0:20:070:20:09

Creamy. What's the secret with that?

0:20:090:20:11

Being Irish, I think.

0:20:110:20:13

-What, you're good with potatoes.

-Yes.

0:20:130:20:15

-Oh, yes, yes. yes.

-OK.

0:20:160:20:18

Now that...is what I call a sausage.

0:20:180:20:22

And you put them on top... That's your cheffy bit, isn't it?

0:20:230:20:26

That's my cheffy bit. Yes.

0:20:260:20:28

Well, you know... My pizzazz!

0:20:280:20:31

-OK.

-Yep.

-Now our lovely gravy.

0:20:310:20:33

It's very traditional.

0:20:380:20:39

Would you serve it with any other vegetables?

0:20:390:20:42

No. No.

0:20:420:20:44

I think just like this is exactly what you want.

0:20:440:20:47

On a cold winter's day.

0:20:470:20:50

Exactly. So there you have it.

0:20:500:20:52

Pheasant sausage, cider gravy and creamy mash.

0:20:520:20:55

Yes, please. Bring it on.

0:20:550:20:56

Knife and fork for you, knife and fork for me.

0:20:560:20:58

Go on. You made 'em.

0:20:580:21:00

Oh, yes. They're chunky, aren't they?

0:21:000:21:03

-Yeah.

-And that mash.

0:21:030:21:05

Look at it! Like silk.

0:21:060:21:08

Cider gravy. Here we go.

0:21:080:21:11

Mmm.

0:21:130:21:14

-Mm.

-I've never had pheasant sausage before.

0:21:160:21:18

-Mm.

-And I certainly will have it again.

0:21:180:21:20

-It's delicious.

-Absolutely delicious.

0:21:200:21:22

These posh sausages would be a favourite

0:21:230:21:25

with all ages after an afternoon in the countryside.

0:21:250:21:28

For the Royal Family,

0:21:280:21:30

rural pursuits mean different things to different people.

0:21:300:21:34

Prince Charles is passionate about natural food,

0:21:340:21:37

and he's not averse to foraging for his supper.

0:21:370:21:40

When it comes to mushrooms, John Wright is an expert,

0:21:480:21:50

a self-taught mycologist,

0:21:500:21:53

and like Prince Charles, he's very happy to forage.

0:21:530:21:56

I'm been mushrooming a very long time now, 1965, I think I started.

0:21:580:22:02

I get just as excited now as I did when I first started.

0:22:020:22:06

I can't wait to see what we're going to find today.

0:22:060:22:08

Mushroom foraging can be traced back to the Roman times,

0:22:080:22:12

but it is not until recently that it's become such a popular pastime.

0:22:120:22:15

People absolutely love it,

0:22:170:22:18

and it sort of calms the nerves and slows the heart rate.

0:22:180:22:21

I remember seeing a picture of Prince Charles

0:22:210:22:23

in the paper carrying a mushroom basket

0:22:230:22:25

and I thought, "That's great",

0:22:250:22:27

because he's got people that can go and pick mushrooms for him,

0:22:270:22:29

but he wanted to do it himself

0:22:290:22:31

and that's the whole point of it,

0:22:310:22:32

you've go and actually do it yourself,

0:22:320:22:34

it's engaging with nature, really.

0:22:340:22:36

And with over 15,000 species of mushrooms in the UK,

0:22:380:22:42

there's plenty to choose from.

0:22:420:22:43

And the royal estates lend themselves

0:22:430:22:46

particularly well to foraging.

0:22:460:22:48

I think Prince Charles is quite a lucky mushroom hunter

0:22:480:22:51

because he's got access to this wonderful parkland

0:22:510:22:55

over most of the royal estate,

0:22:550:22:58

so he can just go wandering and he'll find grassland species

0:22:580:23:00

and woodland species, kind of in his own back garden.

0:23:000:23:03

Not everybody can do that.

0:23:030:23:05

One of the greatest places for fungi,

0:23:050:23:07

I'm not sure if you can pick there any more, that's Windsor Great Park.

0:23:070:23:10

I must say I have been picking there in the past.

0:23:100:23:13

And there you have these mature trees,

0:23:130:23:15

these veteran trees and they've had time

0:23:150:23:17

to establish relationships with lots of fungi.

0:23:170:23:20

Foraging for mushrooms takes great skill and knowledge

0:23:210:23:25

and should only be undertaken by experts such as John,

0:23:250:23:28

who often forages on his friends' land.

0:23:280:23:30

Grasslands like this are a great source of mushrooms,

0:23:320:23:35

as they have often been left uncultivated for hundreds of years,

0:23:350:23:38

creating an undisturbed environment for the fungi.

0:23:380:23:41

Many of the more dangerous varieties,

0:23:430:23:45

such as the Death Cap and Destroying Angel,

0:23:450:23:47

won't be found here, as they grow in woodland.

0:23:470:23:50

This is lovely. One of my favourites.

0:23:540:23:56

It's a really common mushroom.

0:23:560:23:59

And that's quite a nice size, you often get them in quite large rings.

0:23:590:24:04

It's called the Scarlet Wax Cap, it's quite a good one for

0:24:040:24:06

frightening your friends that come round for dinner.

0:24:060:24:09

People really worry about red things and I can understand why.

0:24:090:24:12

But no, there's some edible red things

0:24:120:24:13

and there's some poisonous red things,

0:24:130:24:15

you just have to know what it is.

0:24:150:24:17

These are nice. Look.

0:24:210:24:23

Quite amazing.

0:24:230:24:24

These are puffballs. This is quite tasty,

0:24:270:24:29

and you can see how tasty it is

0:24:290:24:31

because somebody has eaten a bit of it already.

0:24:310:24:33

There's been a slug in there.

0:24:330:24:34

There's a little bit left.

0:24:340:24:36

Try and get away from the slug-nibbled area.

0:24:360:24:38

Bit like a mushroom flavoured marshmallow.

0:24:410:24:44

That is worth picking. In the basket.

0:24:440:24:46

Now, look at this.

0:24:480:24:49

Wow.

0:24:500:24:52

John finds a ring of parasol mushrooms,

0:24:520:24:54

the final ingredients needed for a well-known royal favourite dish.

0:24:540:24:58

Now he just needs to find a spot to cook.

0:24:580:25:01

They say that food always tastes better outdoors,

0:25:010:25:03

and it certainly does,

0:25:030:25:05

and nothing better than mushrooms you've picked half an hour ago.

0:25:050:25:09

These are super fresh.

0:25:090:25:11

We have heat. My goodness, I think I'll just

0:25:110:25:13

sit here and warm my hands.

0:25:130:25:15

In honour of the very fine mushrooms I've managed to pick today I'm going

0:25:150:25:18

to use the Duke of Edinburgh's own recipe for wild mushrooms

0:25:180:25:22

which is mushrooms a la creme.

0:25:220:25:23

So let's get that melted.

0:25:250:25:26

What I think I'll do is I'll put some of our wax caps in first,

0:25:260:25:30

they take a little bit longer to cook, they're quite moist.

0:25:300:25:33

Remove the twigs, I don't worry too much about that.

0:25:330:25:35

That's a little scarlet wax cap.

0:25:350:25:37

Just get the stem off.

0:25:370:25:39

And now our magnificent puffball, I'll break him in bits.

0:25:390:25:43

Pop him in. What else have we got?

0:25:430:25:45

Here are my parasols next, these cook very quickly.

0:25:450:25:48

Just going to pull the stem out, you can't do anything with the stem,

0:25:480:25:50

and don't need to clean it, don't need to wash it,

0:25:500:25:52

just break it into little triangles and in it goes.

0:25:520:25:55

Mushrooms really do need salt, there's a very bland flavour,

0:25:550:25:58

they need that little bit of salt.

0:25:580:26:00

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

0:26:000:26:03

These mushrooms are cooked. I'm going to put this in.

0:26:040:26:07

And I think that's enough.

0:26:070:26:08

I do like the cream thick but not too thick,

0:26:080:26:11

you don't want it to be like a sticky custard or something,

0:26:110:26:13

you just need it a little bit runny.

0:26:130:26:15

That's it, done. Just try it now.

0:26:150:26:17

Let's have a go. It should be perfect.

0:26:170:26:20

And the cream will have taken on the flavour of the mushrooms.

0:26:200:26:23

My God, that's amazing.

0:26:250:26:26

That is really, really brilliant.

0:26:260:26:29

I'll have some of the mushrooms.

0:26:290:26:30

I'm going to go with the puffball.

0:26:300:26:32

It's sort of ice cream, it really is.

0:26:340:26:37

It's just wonderful, but it's so much better out of doors.

0:26:370:26:40

It really is the perfect end to a foraging day -

0:26:400:26:43

pick something in the wild, we eat it.

0:26:430:26:45

The Royal Family's love of the outdoors has always meant

0:26:540:26:57

a willingness to try something new.

0:26:570:26:59

Here in the grand library of the house, I'm with Fiona Ross,

0:27:030:27:06

who is a food historian and writes a lot about the Royals.

0:27:060:27:09

Most of the royals really adore country pursuits, don't they?

0:27:090:27:12

But Prince Philip, I mean, he's 90-odd now,

0:27:120:27:14

but certainly for most of his life has been a real enthusiast

0:27:140:27:18

-for the outdoors.

-Yes, he has.

0:27:180:27:21

When he first met the Queen, he used to go jogging with four sweaters on.

0:27:210:27:24

You know, he loved exercising so much.

0:27:240:27:25

And then he's always been...

0:27:250:27:27

In later years, he became very interested in playing polo,

0:27:280:27:32

and the Queen gave him his first polo horse in 1951.

0:27:320:27:35

He was very resistant to the idea at first,

0:27:360:27:38

he said, "I'm not going to ponce about on horses."

0:27:380:27:41

He also said it was a snob's sport.

0:27:410:27:43

But he ended up being amongst the top 2% of polo riders in Britain.

0:27:430:27:47

-And shooting, fishing?

-Shooting, fishing, yes, absolutely.

0:27:470:27:50

He was taught to shoot by the Queen's father,

0:27:500:27:52

and when he first turned up for a shoot with the Queen's father,

0:27:520:27:55

he had no gear, nothing whatsoever,

0:27:550:27:57

George fitted him out with everything,

0:27:570:27:59

and subsequently he's shot snipe in Sandringham,

0:27:590:28:04

or capercaillie and grouse in Scotland, in Balmoral.

0:28:040:28:07

He loves to clean and gut the creatures himself,

0:28:070:28:10

and then he flogs them off to the local butcher,

0:28:100:28:14

called HM Sheridan in Ballater, who sells them on.

0:28:140:28:17

He's a bit of a practical joker, too, on these kind of things.

0:28:170:28:20

Yes, yes, he can have a lovely sense of humour.

0:28:200:28:22

When the Queen was rather upset during the tour of Canada in 1951,

0:28:220:28:27

because her father was so ill, he decided to cheer her up

0:28:270:28:31

by offering her imitation bread rolls,

0:28:310:28:33

which squeaked when she bit into them.

0:28:330:28:35

He also offered her mixed nuts from a tin,

0:28:350:28:37

and when she opened it, a snake flew out.

0:28:370:28:40

Actually, practical joking seems to run in the Royal family, doesn't it?

0:28:410:28:44

The Queen Mother was a famous practical joker,

0:28:440:28:47

as well as being an outdoors woman.

0:28:470:28:49

Yes, she was, she loved anything that made people laugh,

0:28:490:28:53

she was absolutely adorable.

0:28:530:28:55

She loved fishing,

0:28:550:28:57

and was very amused once when another lady spotted her

0:28:570:29:00

fishing in the River Dee, and tried to curtsy,

0:29:000:29:02

thus filling her waders with water.

0:29:020:29:05

But her picnics were famous.

0:29:060:29:08

Yes, she loved having picnics, as all the Windsors did.

0:29:080:29:12

What she loved most of all is her equerry recalled that she liked

0:29:120:29:16

something fishy like a mousse, to start with,

0:29:160:29:18

and that would be followed possibly by some cold game,

0:29:180:29:21

caught the day before, and finished with jam tarts,

0:29:210:29:24

which she would cut the head off of and fill with cream.

0:29:240:29:27

All in the great outdoors,

0:29:270:29:28

which in her case was the far north of Scotland,

0:29:280:29:30

so she must have been pretty hardy.

0:29:300:29:32

She was very hardy, yeah.

0:29:320:29:34

She was hardly enough to survive one of Prince Charles' meals.

0:29:340:29:37

Prince Charles invited her to his bothy for a venison stew,

0:29:370:29:42

and they sort of chewed their way through the venison stew,

0:29:420:29:44

and then when she was driving back with her equerry, she said to him,

0:29:440:29:48

"Are you feeling a bit hungry?"

0:29:480:29:50

And he said, "I'm fine". She said, "Well, I'm hungry.

0:29:500:29:52

"Let's go make some scrambled eggs."

0:29:520:29:54

Which they did.

0:29:540:29:56

-Fiona, thanks very much.

-Thank you.

0:29:570:29:59

Country life for the royals nowadays is also about the enjoyment

0:30:010:30:05

of growing and eating their own produce, and one of

0:30:050:30:09

the most prized fruits that they grow is the Windsor white peach,

0:30:090:30:14

and royal chef Darren McGrady

0:30:140:30:15

has a recipe that really shows the fruit off.

0:30:150:30:18

In the grounds of Windsor Castle,

0:30:210:30:23

they grow the best peaches in the world.

0:30:230:30:26

Plump, juicy, sweet, and they really are the culinary crown jewels.

0:30:260:30:33

Unfortunately, I don't have those gorgeous peaches

0:30:330:30:36

they have at Windsor,

0:30:360:30:37

but I've got some nice ripe ones here.

0:30:370:30:40

Darren is making Peach Princess,

0:30:400:30:42

a dish he's cooked many times in his 15 years' service.

0:30:420:30:45

To make this royal favourite, these peaches are left to soften for

0:30:480:30:51

five minutes in water, with some sugar and cinnamon sticks.

0:30:510:30:55

While the peaches are cooking, we're going to make the mousse,

0:30:560:30:59

and the mousse is really retro, 1970s,

0:30:590:31:03

but it tastes fantastic, and when peaches were in season,

0:31:030:31:06

this is a dish that the Queen would have...

0:31:060:31:10

maybe twice a week.

0:31:100:31:11

So, we start off by boiling some milk.

0:31:110:31:15

We then need to put some eggs and sugar together,

0:31:150:31:19

but we need to separate the eggs,

0:31:190:31:21

so we want the egg whites to whisk into the mousse,

0:31:210:31:26

but the yolks go in with the sugar.

0:31:260:31:28

And then, a little vanilla in there, too.

0:31:280:31:33

This is mixed together, then the boiled milk is added.

0:31:330:31:36

And once it's all mixed in, we go back to the pan.

0:31:380:31:42

When the mixture has the consistency of cream,

0:31:430:31:46

it's time to add some dissolved gelatine to help it thicken.

0:31:460:31:50

Pour into that, keep whisking as you pour,

0:31:500:31:52

because we don't want lumps of gelatine in there.

0:31:520:31:54

The mixture is then cooled in the fridge for 30 minutes.

0:31:550:31:59

While the mix is just cooling down slightly,

0:32:020:32:04

the peaches should be ready now.

0:32:040:32:07

And we can lift those out to a plate.

0:32:070:32:10

I'm really serious when I talk about the peaches being the crown jewels,

0:32:100:32:15

the culinary crown jewels. When the peaches were in season,

0:32:150:32:19

they travelled to wherever Her Majesty was,

0:32:190:32:22

and if she was at Balmoral Castle,

0:32:220:32:25

there were wooden boxes made and the peaches were actually taken from

0:32:250:32:28

the trees, wrapped in cotton wool,

0:32:280:32:31

and packed neatly into the boxes, and then driven to Balmoral.

0:32:310:32:35

Once the egg mixture has chilled, it's time to whip some cream...

0:32:390:32:44

Nice, soft peaks on the cream.

0:32:440:32:47

..and the egg whites.

0:32:470:32:48

And whip the egg whites until they're nice and stiff.

0:32:500:32:53

How do you know when they're ready?

0:32:530:32:54

They need to be really, really stiff,

0:32:540:32:56

so much so that if you tip the bowl up over your head, it doesn't fall

0:32:560:33:00

into your hair. Then, we start off with the cream...

0:33:000:33:04

..and add all of our cream...

0:33:060:33:07

..into the egg mixture.

0:33:100:33:12

Then we can add the egg whites, and just fold these in, cut and fold,

0:33:120:33:15

cut and fold, turning the bowl.

0:33:150:33:17

So once it's all mixed in together,

0:33:180:33:20

then we're going to pour it into our beautiful dishes.

0:33:200:33:23

This part needs to go in the refrigerator just to set up,

0:33:230:33:26

and I've got one in here that's been setting for a while.

0:33:260:33:29

Ah, yes, this one's set up perfectly.

0:33:300:33:33

This is just what we're looking for.

0:33:330:33:35

Nice and firm on the top.

0:33:350:33:37

It's ready for the peaches.

0:33:380:33:40

The next stage is to peel our peaches, take that skin off,

0:33:400:33:44

and then we'll just cut some little slices, lay them on the top,

0:33:440:33:48

and then cover them with the jelly.

0:33:480:33:50

And they just lay neatly on top.

0:33:500:33:52

And finally, all we have to do...

0:33:550:33:58

..is put our jelly over the top.

0:34:000:34:03

Darren has already prepared a sachet of citrus jelly

0:34:040:34:07

to complete this dish.

0:34:070:34:09

And I'm just going to spoon this over the top of those peaches.

0:34:090:34:12

And that's the most gorgeous Peach Princess.

0:34:160:34:19

A timeless classic, worthy of its regal title.

0:34:190:34:22

Peach of a dish, would you say?

0:34:300:34:31

Oh, good one! Good one!

0:34:310:34:33

Look, when our kitchen maid, Mildred Nicholls,

0:34:330:34:36

who's left us this fantastic recipe book,

0:34:360:34:38

was working in the Buckingham Palace kitchens,

0:34:380:34:40

Edward VII was on the throne, then his son, George V.

0:34:400:34:45

Both dedicated countrymen, out and about all the time,

0:34:450:34:47

shooting, fishing, in Edward's case, philandering!

0:34:470:34:51

So what have you managed to find in Mildred's cookbook that is

0:34:510:34:55

a nice snack to take out on your country pursuits?

0:34:550:34:58

Something to put in the hamper, something to have in your hand,

0:34:580:35:01

-a nice sweet snack?

-OK, well, this recipe is very interesting.

0:35:010:35:04

It's called chapeaux communs, and it's like...

0:35:040:35:07

-Chapeaux communs?

-Yeah.

0:35:070:35:09

I've never seen anything like it before,

0:35:090:35:11

so I'm quite excited to see how it's going to turn out.

0:35:110:35:13

It's a kind of pastry that is wrapped around marzipan,

0:35:130:35:16

and then we're going to dip it in chocolate -

0:35:160:35:18

that originally wasn't in the recipe but I think it will be a nice

0:35:180:35:21

kind of twist on it - but I think what makes this recipe

0:35:210:35:23

so interesting is that the pastry is like a mixture between

0:35:230:35:27

kind of like a pastry and a bit of a cake, because you've got a bit

0:35:270:35:30

of baking powder in here, and a bit of cream...

0:35:300:35:33

-That's unusual.

-..butter, flour...

0:35:330:35:34

Yeah, it is, it's quite interesting.

0:35:340:35:36

So you just mix all those ingredients together and you roll it

0:35:360:35:39

out to about half a centimetre thick.

0:35:390:35:41

-And that's what we have here.

-"Chapeau" is French for hat,

0:35:410:35:43

-isn't it?

-That's right, yes.

0:35:430:35:45

And you shape it into a particular kind of hat,

0:35:450:35:46

-but we'll talk about that in a minute.

-Exactly. Exactly.

0:35:460:35:49

So, what do you do?

0:35:490:35:50

I'm just going to cut the rounds out now, and then I'm going to

0:35:500:35:52

-make the marzipan.

-I love marzipan.

0:35:520:35:55

Yeah, yeah. And I think the royals were fans of marzipan.

0:35:550:35:58

Oh, down the ages.

0:35:580:36:00

I think it would have been seen as a real treat because there was

0:36:000:36:02

a lot that you could do with marzipan -

0:36:020:36:04

you could colour it and shape it,

0:36:040:36:05

and I think back in the Tudors' time,

0:36:050:36:07

they used to like it shaped as little animals.

0:36:070:36:10

And they'd have them on the banqueting table.

0:36:100:36:12

-Yeah.

-And things like that.

-Biting their heads off.

0:36:120:36:14

Mind you, it must have been only for the very, very rich in those days.

0:36:140:36:17

Oh, yeah. Definitely.

0:36:170:36:19

So this is your almond flour, and it's the base of the marzipan.

0:36:190:36:22

It is just ground down almonds.

0:36:220:36:25

And I'm going to add the sugar.

0:36:250:36:27

Is marzipan always with almonds, or could you do it with other nuts?

0:36:270:36:30

Oh, you can do it with any nuts, I mean, a walnut marzipan...

0:36:300:36:32

Traditionally?

0:36:320:36:33

Traditionally, it's almonds, but walnut marzipan was my favourite.

0:36:330:36:36

And then we're going to add our butter to it.

0:36:360:36:38

And then the same way you would make like apple crumble,

0:36:380:36:42

you'd just kind of try to lift the butter, mix the butter,

0:36:420:36:46

through your almond flour as quickly as possible,

0:36:460:36:49

and this way you get kind of like an even covering of butter

0:36:490:36:53

on your almond so then, when you add your egg,

0:36:530:36:55

it just kind of all mixes together like a good dough.

0:36:550:36:58

I got the impression you're slightly sniffy about marzipan,

0:36:580:37:01

as if it's sort of an old-fashioned taste?

0:37:010:37:03

-Yeah, I do...

-When I said, "I love marzipan"...

0:37:030:37:05

"Yeah, somebody your age probably would."

0:37:050:37:06

That's exactly what I thought.

0:37:060:37:08

-Oh, right!

-Oh, my God, Michael, it's like you can read my mind!

0:37:080:37:11

Well, it is fairly transparent.

0:37:110:37:13

Yeah. Well, my dad loves a bit of marzipan,

0:37:130:37:15

and I remember as a kid when dad would be all excited about,

0:37:150:37:18

you know, the sweets you get at Christmas.

0:37:180:37:21

And I, as a kid, you know, they looked amazing, you were like,

0:37:210:37:24

"Oh, beautiful!" You'd sink your teeth into them and you'd be like...

0:37:240:37:28

Not a lot going on here for me.

0:37:280:37:29

But the Queen loves marzipan, apparently,

0:37:290:37:31

and other people know that.

0:37:310:37:32

I think that when she went to Germany once,

0:37:320:37:35

they actually gave her a big marzipan

0:37:350:37:38

rendering of the Brandenburg gate.

0:37:380:37:40

-Can you imagine?

-Brilliant! You can just imagine her

0:37:400:37:43

-sinking her teeth into that.

-Yes!

0:37:430:37:46

We've been trying to do some research and find out

0:37:460:37:49

a bit more about it, having found it in Mildred's book,

0:37:490:37:52

but there isn't very much about it, but chapeaux communs

0:37:520:37:55

rather sounds... It means a kind of revolutionary hat,

0:37:550:38:00

it seems rather an odd thing for the royal family to have in that sort

0:38:000:38:03

-of way, doesn't it?

-I mean, wait till you see like, when these bake,

0:38:030:38:06

they will look a little bit like Napoleon's hat.

0:38:060:38:08

Oh, wow! OK.

0:38:080:38:09

-What next?

-So, all you need to do is crack one egg into the centre.

0:38:090:38:14

Keep a sharp eye out for any egg shell, looking good to go.

0:38:150:38:19

Just give it a mix.

0:38:190:38:21

Now, if the almond meal you have is a bit dry,

0:38:210:38:24

a tiny teaspoon of water or anything like that would kind of be enough.

0:38:240:38:28

-Just to moisten it.

-Just to bring it together, because you don't

0:38:280:38:30

want your marzipan to be too dry,

0:38:300:38:32

you don't want it to kind of crumble,

0:38:320:38:33

you DO want to be able to kind of sink your teeth into it.

0:38:330:38:36

Eurgh. I'm not a marzipan fan. Even saying that!

0:38:360:38:39

But that's, I know, the way it should be.

0:38:390:38:42

OK, so it looks like it's almost together now,

0:38:420:38:44

so I'm going to get my hand back in there, a bit more pressure on it.

0:38:440:38:49

OK, so when you're rolling marzipan,

0:38:490:38:52

you don't use flour because this is a flourless recipe,

0:38:520:38:55

we're going to use icing sugar to help you roll it out,

0:38:550:38:58

so we're going to roll this into small little balls,

0:38:580:39:02

just going to take a little bit of icing sugar, there.

0:39:020:39:05

It's the fact that it's in tiny little pieces,

0:39:050:39:08

tiny little hats, that make it so suitable, don't they,

0:39:080:39:10

for putting in a hamper, almost putting it in your pocket if you're

0:39:100:39:13

-going out shooting or something?

-Exactly. Exactly.

-Oh, now, now, and

0:39:130:39:17

this is the tricky bit. Yes, yes, you roll the ball.

0:39:170:39:19

-Yeah.

-Very neat. Very round.

0:39:190:39:22

Is the size important?

0:39:220:39:23

Yeah, well, I think you want to be able to have a good amount

0:39:230:39:26

of the marzipan in there. I think it's the star of the show.

0:39:260:39:28

Mm. You want to sink through the pastry and into the sweetness

0:39:280:39:32

-of the marzipan.

-Exactly.

0:39:320:39:33

So, now I'm going to start shaping the little hats.

0:39:330:39:36

We're looking for a three-point hat.

0:39:360:39:40

Oh, it would be called in those days a tricorn hat, or something.

0:39:400:39:43

-A tricorn hat.

-Don't know why they went out of fashion.

0:39:430:39:46

They look rather elegant, I think.

0:39:460:39:49

Hang on, I've got a very big head!

0:39:490:39:51

Seven and seven eighths, you know.

0:39:530:39:55

There we go. Oh, they look rather sweet, don't they?

0:39:550:39:57

Don't they look quite pretty, yeah? They do look quite pretty.

0:39:570:40:00

So, I'm just going to pop these on the tray, now,

0:40:040:40:07

and I'm going to eggwash them.

0:40:070:40:09

It gives them a nice kind of glaze and shine,

0:40:090:40:12

and then I'm going to bake them in the oven for about

0:40:120:40:15

10 to 12 minutes, at 180 degrees, and then when they come out,

0:40:150:40:19

just to give it an extra kick, a little bit more sweetness,

0:40:190:40:22

I'm going to glaze them with a sugar syrup,

0:40:220:40:24

which is just water and sugar boiled together.

0:40:240:40:27

It's going to be a really kind of sweet little mouthful, isn't it?

0:40:270:40:30

Yeah. A nice, crunchy, soft kind of biscuit.

0:40:300:40:33

So I've actually baked some earlier on,

0:40:330:40:35

which I'm going to bring over now.

0:40:350:40:37

-Look at these.

-They do look lovely, don't they?

0:40:370:40:40

But they've lost some of the hat shape.

0:40:400:40:42

Yeah, well, it's a different hat shape.

0:40:420:40:45

-But, yeah, I can kind of see...

-A kind of squashed hat!

-Yeah.

0:40:450:40:48

So these ones I did glaze with sugar syrup on top, and you can see

0:40:480:40:52

how shiny and delicious they look,

0:40:520:40:54

and what I'm surprised about is that the pastry's quite firm.

0:40:540:40:56

May I just...? Oh, yeah.

0:40:560:40:58

-I thought the pastry was going to be soft.

-Yeah.

0:40:580:41:01

So, I'm going to now dip them in the chocolate.

0:41:010:41:05

Now, Mildred wouldn't have done this.

0:41:050:41:07

-No, she wouldn't have done this.

-This is your twist.

0:41:070:41:09

This is my twist.

0:41:090:41:10

-Oh, just the bottom?

-Maybe... Yeah.

0:41:100:41:12

Maybe to hide the marzipan flavour is why...

0:41:120:41:15

-I'm dipping it in chocolate.

-Spoilsport!

0:41:150:41:18

You don't think you're almost literally over-egging the pudding?

0:41:180:41:22

You know, you've got chocolate AND marzipan,

0:41:230:41:25

and this lovely pastry.

0:41:250:41:27

-Yeah.

-With the butter and cream in the pastry.

0:41:270:41:29

Oh, my goodness, that sounds amazing!

0:41:290:41:32

When you describe it that way!

0:41:320:41:33

Everything in the way you describe, it sounds amazing.

0:41:330:41:36

Yeah. I'm slobbering a bit myself, I have to say.

0:41:360:41:38

This does look good.

0:41:380:41:39

But when you put that chocolate on there isn't that going to

0:41:390:41:42

leave the grid? You put it on the grid there,

0:41:420:41:43

isn't that going to leave a grid pattern?

0:41:430:41:45

You can't see it, and what it does is that if there is a little bit of

0:41:450:41:47

excess chocolate, if I have been a bit sloppy in my dipping...

0:41:470:41:50

-Oh, surely not!

-..it means that it will drip off.

0:41:500:41:52

It does look good, doesn't it?

0:41:520:41:54

So it's really important that when you melt your chocolate,

0:41:540:41:57

you do it over a bain marie, and what this does is that it gives it

0:41:570:41:59

a slower and more even temperature

0:41:590:42:02

to the whole bowl so it doesn't burn,

0:42:020:42:04

because chocolate's quite sensitive.

0:42:040:42:05

You use those bain maries quite often, don't you?

0:42:050:42:08

I do, honestly, I don't know what I'd do without a bain marie.

0:42:080:42:12

I think these are the two prettiest ones, or them, so go for the...

0:42:120:42:15

Go for the Quasimodos.

0:42:150:42:17

We should wait, shouldn't we, for the chocolate to set?

0:42:170:42:20

But I don't think I can.

0:42:200:42:22

-OK.

-Can I try it?

-Go on.

0:42:230:42:26

I really hope you like this! Oh, my goodness, that looks delicious!

0:42:260:42:29

Can I do it in one? No!

0:42:290:42:30

Mmm!

0:42:320:42:34

Now, I'm not a marzipan fan,

0:42:340:42:36

so I don't know how I'm going to feel about this, but I do think

0:42:360:42:38

the chocolate is going to help.

0:42:380:42:40

It's a chunky little mouthful of sweetness, isn't it?

0:42:400:42:43

I love marzipan.

0:42:460:42:47

-Takes me back to my childhood.

-The crunch is lovely, isn't it?

0:42:490:42:51

We could only ever afford it at Christmas, but we absolutely

0:42:510:42:54

loved it. Oh, I think Mildred's onto a winner, here.

0:42:540:42:59

I think...

0:42:590:43:00

hats off to Mildred!

0:43:000:43:02

That's it for our programme on food for royal country pursuits.

0:43:050:43:09

See you next time.

0:43:090:43:11

Mmm!

0:43:110:43:12

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