Childhood Royal Recipes


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The royal family are steeped in tradition.

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And throughout history, the royal tables have showcased

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culinary excellence. 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 our own hand.

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..from the present and the past...

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That is proper regal.

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..we recreate old family favourites...

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

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What a mess!

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..we sample royal eating alfresco...

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-Oh, wow!

-That is what you want.

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..and revisit the most extravagant times.

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Pheasant, stag, turkey, salmon,

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oysters and turbot dressed in a lobster-champagne sauce.

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Unbelievable!

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This is...

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Hello. I'm Michael Buerk,

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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,

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halls and kitchen at 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 kitchenmaid's cookbook.

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

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This is an exact copy of the original,

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which is kept at Windsor Castle.

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Inside, the recipes of Mildred Nicholls,

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who worked at Buckingham Palace in the early 1900s.

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And, for the first time in over 100 years,

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we'll be bringing these recipes back to life.

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This time - dishes cooked for royal children throughout history.

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A royal childhood may be like no other, but tastes in food can be

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surprisingly familiar.

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Today, in the Royal Recipes kitchen,

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chef Paul Ainsworth cooks a royal nursery favourite - cottage pie...

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Makes me feel like a child again.

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-And it takes a lot to do that, I tell you.

-Fantastic.

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..historian Annie Gray tours

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the grand Wendy house where

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Victoria and Albert's children learned to cook...

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The children, they would come down to Swiss Cottage every day and cook.

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And sometimes, their mother and her ladies would join them,

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eating whatever they'd prepared.

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..and former royal chef Darren McGrady cooks banana flan.

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Perfect for the princes' school holidays.

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We always knew when Prince William and Prince Harry were going

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to be home because Princess Diana would write banana flan on the menu.

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In the magnificence of the Victorian kitchen wing,

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we start with the nursery food

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guaranteed to keep any young royal happy.

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This is the historic kitchen,

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and this is the very modern

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Michelin-starred chef Paul Ainsworth.

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Kids' stuff today, Paul. Royal children's food.

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-What are you going to do for us?

-Well, we're going to do a beautiful cottage pie.

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-Cottage pie?

-Yeah.

-That is supposed to be Prince William's favourite,

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or at least it was when he was a child.

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Reportedly so, yeah, absolutely. And I love cottage pie.

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So here we have, Michael, which is really important, the base. OK?

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We've got carrots, onions, leek, celery.

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Cut up to about the sort of size of your small fingernail.

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-You've got a poncey name for that, haven't you?

-Mirepoix.

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-Mirepoix.

-Mirepoix.

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So we've got some garlic in there, grated,

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and we're just going to add some thyme as well.

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We're just going to get the thyme in there,

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-which is beautiful.

-That's really herby, isn't it?

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So we've got our delicious vegetables.

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Garlic, thyme.

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-OK. We're going to add a little pinch of cracked black pepper...

-Yeah.

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..which is delicious. And a little bit of seasoning at this stage.

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-That seasoning's going to really bring out the flavour of the vegetables.

-Yeah.

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-Next, we've got our mushroom ketchup.

-Let me have a sniff.

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It's delicious stuff.

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-It does smell like Worcestershire sauce.

-It is. It's very similar.

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Very similar. So a nice glug of that.

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Now, we turn up the heat.

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We've got that in there. We're just going to reduce that down, Michael.

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While that's reducing,

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something that's really old-fashioned is browning the flour.

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-Oh!

-So you've seen flour go into the base of things,

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-to kind of thicken it and stuff?

-Yeah.

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And A lot of flour you see going into recipes these days is just

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the white flour chucked in. By browning it, you're toasting it.

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-So you get that lovely, wonderful, toasted flavour.

-Yeah.

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But also, as well, we're making a dark sauce.

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So we're kind of halfway there.

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-Yeah.

-All right? Now, we're going to add in our flour.

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That's just going to mix with those vegetables and that lovely,

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reduced mushroom ketchup.

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And that's the base. That's our sauce thickener.

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Real sort of classical cooking here.

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You see all those lovely flavours have come together.

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Now, it's just kind of made... This is what we call like a roux, basically.

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Now, we add in our lovely, browned mince.

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OK. This is beef shin.

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Yeah. Because this is cottage pie.

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-Absolutely.

-If it were shepherd's pie, it'd be lamb.

-Lamb, yeah.

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And we're using the shin.

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-Full of flavour.

-Lots of flavour?

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Minced down. That's just been, again,

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-roasted down so we've rendered that fat off.

-Yeah.

-In we go.

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-Like so.

-Yeah.

-OK?

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The royal children, of course, at least in the past,

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never used to eat with their parents, did they?

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They ate in the nursery with the governess.

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Right, OK. Yeah.

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Certainly, Anne and Charles used to have tea, I think,

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at half past four and supper at seven o'clock.

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You know, things like sausages and baked beans, fruit and custard.

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Sounds a hard life, doesn't it?

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Well, a lot of royals in the past, I think,

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have loved nursery food all their lives.

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-Yeah.

-Yeah.

-Right.

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Now, we're adding in our beef stock.

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SIZZLING

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And go easy. Don't drown it.

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Just covering, like that.

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We don't want it too sloppy?

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We don't. We want it to thicken nicely.

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We want that really lovely flavour coming through from the mince,

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our vegetables, the garlic, the thyme, and so on.

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So even though it's children's food in a sense, it's nursery food,

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it's not bland, is it?

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-It's not at all. Not when you make it like this.

-No.

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-OK. A little taste...

-Yeah.

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..before it goes into the oven.

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Checking for seasoning, and if it needs a little bit more of

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the mushroom ketchup. That gives a wonderful acidity and savouriness.

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Seasoning. Because, at that point, season food through the stages,

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not just at the end when it's on the table.

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You shouldn't need salt and pepper when it's on the table

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if you've cooked properly. So this one's going to go into the oven.

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-Yep.

-And here we have a mix that's come out the oven.

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Look at that! All right?

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And that is just rich, reduced.

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And by toasting that flour, it's become nice and dark.

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We're going to transfer this now

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into our pot. So, just like so.

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Stand back. I wouldn't want to splash your jumper, Michael.

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-In we go.

-I've only got the one!

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-You can have one of mine.

-No, thank you.

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-This is Prince William's favourite, or was Prince William's favourite.

-Yeah.

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Some of the other royals, when they were children,

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had...had, you know, really quite... I was about to say common taste.

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Princess Anne, apparently, used to love having fish and chips,

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traditional-style, out a newspaper.

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Right, OK. That's the only way to have fish and chips.

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There's something nostalgic about that.

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-Right.

-Mashed potato?

-Mashed potato. OK.

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Any tricks with the mashed potato? It looks super-smooth.

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Using a potato like a Desiree or King Edwards potatoes.

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-Just a really good mashing potato.

-Yeah.

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OK. Now, we're just going to very...

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We're not doing it in a piping bag, we're not getting fancy with it,

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-we're just spooning it on.

-Sloshing it on.

-Yeah, sloshing it on like that.

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You know what I love, is when it comes up the sides

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and it boils over a bit and you've got the potato mixes...

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..with that lovely mince mix.

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-OK.

-Wow.

-Right, OK.

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So you see we've got it like that?

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-Now, you're going to smooth it out a bit?

-We're going to take our fork.

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And this here, there's a reason for this, right?

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My dad used to do this.

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I always... And now I see why.

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Smooth it over like that.

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-You see where we're making the lines...

-Yeah.

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They're all now those individual lines -

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they catch under the grill.

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-And they get crusty.

-And that's what gets crusty.

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-If you just didn't do that, it wouldn't...

-Yeah.

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You wouldn't get those spiky, crispy bits, which are delicious.

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So we're finishing it with a wonderful English cheese,

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very much like Parmesan, called Berkswell.

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Absolutely delicious, beautiful British cheese.

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Right, cheese on. And that is ready for the oven.

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Half an hour at about 180 degrees,

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and then just finish under the grill

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so you get all those lovely, crispy bits.

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The cheese will be bubbling.

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-Beautiful!

-Little crusty, brown bits.

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I've got one out there - would you mind getting it for me?

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THEY LAUGH

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MICHAEL GROANS

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This is really, really heavy.

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-And it smells sensational.

-That is sensational, isn't it?

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-Let's dish up.

-Absolutely.

-Let's dish up.

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-Don't hold back.

-Wow!

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Wow! Right.

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-(OK.)

-Oh, I say.

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I'm going to go in like that.

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-Oh, that looks good.

-Then, some more of that beautiful, rich mix.

-Mm-hm.

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Oh, I say!

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This is proper comfort food.

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You see what Prince William means now.

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-Then you've got that crispy cheese on top.

-Yep.

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And just a little extra.

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Just a bit more of it.

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Like that.

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I can't get enough of the cheese.

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-Absolutely delicious.

-MICHAEL LAUGHS

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-There we are, Michael.

-OK.

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-Cottage pie...

-Give me a fork.

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-..for you.

-The gold one.

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-Yes, of course.

-There's a plastic one there for you.

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I've got a plastic one here, yeah.

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OK, here we go.

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I'm going to have a bit of both.

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There we go.

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-Some of your cheese.

-Yeah.

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Mm.

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Mm. Mm-hm. I didn't get any of the...

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-Nicely seasoned as well with the mushroom ketchup.

-Yeah.

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Just... And the cheese.

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-Beautiful, soft potatoes.

-Yeah.

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-Fantastic.

-This is real...

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Well, it's nursery food, but...

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Mm.

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-It takes me back.

-If that's nursery food, then I love nursery food.

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It makes me feel like a child again.

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And it takes a lot to do that, I tell you.

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-Fantastic. Glad you're enjoying it.

-Yeah, yeah, yeah.

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Here we go.

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Mm!

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A comforting taste of childhood.

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Historically, royal children have always had their own chefs,

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and some even had their very own kitchen to play in.

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Historian Dr Annie Gray is at Osborne House,

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where one royal couple created a pint-sized paradise

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to give their nine children a taste of real, rather than royal, life.

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Victorian children were supposed to be seen and not heard.

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That's if they survived childhood at all, which was by no means a given.

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So you might be forgiven for thinking that Victoria's children

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didn't have the most fun time.

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But here in the grounds of Victoria and Albert's private residence

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at Osborne House on the Isle of Wight,

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deep in the woods lurks something to help change your mind.

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And this is it -

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a traditional, wooden, Swiss cottage

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commissioned by Victoria and Albert and built in 1854.

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This idyllic childhood retreat was the ultimate playhouse,

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and a practical one at that.

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A place for the children to learn how to grow food as well as cook it.

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In 1850, Victoria and Albert had a set of vegetable gardens

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constructed for the royal children.

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Here, they used to come and use their miniature wheelbarrows

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and miniature sets of tools to grow fruit and vegetables,

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which they then sold on to their father, Prince Albert, at market price.

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They were helped by the caretaker here, Mr Warne.

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The children looked back as adults on their gardens very, very fondly,

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and it's clear that they absolutely loved coming here,

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playing in the gardens, growing everything,

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and eating everything as well.

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These gardens really were a little slice of paradise.

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The Swiss cottage style was very fashionable in mid-19th century gardens.

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But this house was all about the children,

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and was even built to 3/4 scale.

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The kitchen here was kitted out by all the finest suppliers -

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the same people that supplied the copper and the iron and the

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wood to Buckingham Palace and Windsor Castle kitchens as well.

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So why did the royal children learn to cook?

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Clearly, they were never going to have to actually cook for themselves.

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They were expected to marry into the royal families of Europe,

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or perhaps the aristocracy.

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But that wasn't the point.

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Not only was this an idealised version of the childhood that

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Victoria never had, but the cooking and the gardening

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and the playing with toy shops all had a purpose.

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It kept the children grounded in reality and it made sure that,

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when they were controlling servants of their own,

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they would know what should be going on inside the kitchens and the

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gardens that they ruled over,

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so that they could better control their own servants.

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The idea of royal domestic training was very unusual at the time.

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But Victoria and Albert were determined to keep the children

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in touch with reality.

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By the late 1850s, the children had settled into a fairly set routine.

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They would come down to Swiss Cottage every day and cook -

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either tea or lunch -

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and sometimes their mother and her ladies would join them,

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eating whatever they'd prepared.

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For birthday parties,

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the house would be decked out with bunting and they'd cook

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birthday cakes for each other and celebrate.

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There's remarkably little record of what was actually cooked here.

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A few mentions in journals and diaries.

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Something, for example, like a simple sponge cake.

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In this case, the original Victoria sandwich.

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Today, we think of a Victoria sponge sandwich

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as one large, usually round cake, chopped in two,

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spread with raspberry or strawberry jam and then a layer of cream.

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But the original Victoria sponge was more like a finger sandwich

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made of fatless sponge cut up to look like white bread and

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spread with jam made from fruit from the children's own garden.

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The children were usually cooking for each other,

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but their mother would come down quite a lot

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and share a tea with them, or perhaps a luncheon.

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Sometimes, even visitors to Osborne House would be invited down to the

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cottage for tea, served by the princes and princesses in their

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very own dining room.

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And you can imagine the Queen and her ladies-in-waiting all

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sitting around this table, waiting to be served by the royal children

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the produce, the fruits, of whatever they'd cooked downstairs.

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It's really quite special.

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Later on, after the children grew up and got married and left,

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sometimes the grandchildren would come and cook here as well.

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Victoria was very close to a lot of her grandchildren.

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But, increasingly, this room was used by Victoria herself to come

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and sit and deal with her correspondence.

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And, as time went on,

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the Swiss Cottage became more of a retreat for the Queen than it did

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a playhouse for the children.

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But it never lost that special function.

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It never lost that sense that it was something really quite special.

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And I think, when you stand here,

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you can still feel that in the atmosphere.

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Food first eaten in childhood can have a long-lasting impact.

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It was as a child that the present Queen is said to have developed

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some very particular tastes.

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Kippers aren't the first thing that comes to mind as nursery food.

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But, according to Buckingham Palace staff at the time,

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the Queen developed her love for kippers as a child.

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She was playing at Windsor Castle with her sister, Princess Margaret,

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when she caught the aroma of kippers

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coming from the royal kitchens,

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and she's loved them ever since.

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This is a royal dish.

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Kipper puree.

0:15:500:15:51

Rather like gentlemen's relish.

0:15:510:15:53

You have it on toast. A favourite with...

0:15:530:15:55

royals, adults and children alike.

0:15:560:15:58

Mm.

0:15:580:16:00

-That's pretty nice.

-Quite an old-fashioned word that, puree.

0:16:000:16:03

We'd probably know that now as pate.

0:16:030:16:05

-Yeah.

-Quite coarse.

-Mm.

0:16:050:16:06

Really nice. Kippers have been in favour with the royal family,

0:16:060:16:10

-haven't they...

-Yes.

-..all along?

0:16:100:16:12

Even when kippers slightly fell out of favour with the rest of us

0:16:120:16:15

around about the '70s or 1980s.

0:16:150:16:17

-It's a shame really, isn't it?

-It is.

0:16:170:16:19

I think they're quite strong.

0:16:190:16:21

Certainly, the ones the royals have, the Manx kipper,

0:16:210:16:23

are superior. They're absolutely delicious.

0:16:230:16:26

The Queen apparently has kippers delivered on a weekly basis from

0:16:260:16:30

-the Isle of Man - Manx kippers.

-Absolutely.

0:16:300:16:32

And I think it's sometimes maybe the smell when they're cooking.

0:16:320:16:34

There's a lot of bones to them as well and stuff.

0:16:340:16:37

A shame, because they're relatively cheap,

0:16:370:16:39

they're healthy, they're versatile.

0:16:390:16:40

-You've got this.

-Full of Omega 3, nice and oily.

0:16:400:16:42

-They are a very healthy fish.

-You've got the puree, which is nice.

0:16:420:16:45

You can have it in kedgeree. A classic is smoked haddock,

0:16:450:16:47

but with kippers, really interesting twist to it.

0:16:470:16:50

OK, so what are you going to do with kippers?

0:16:500:16:52

We are going to make a beautiful Kipper strata.

0:16:520:16:56

Not a kipper starter?

0:16:560:16:58

-That as well.

-Yeah?!

0:16:580:16:59

-Kipper strata.

-OK.

0:17:000:17:02

We're going to use these wonderful Manx kippers.

0:17:020:17:05

So if you just see, they're basically brined, OK?

0:17:050:17:07

And then smoked. So they're absolutely delicious.

0:17:070:17:10

-Very succulent.

-The quality of the fillet.

0:17:100:17:12

They're really juicy and succulent.

0:17:120:17:14

Absolutely gorgeous.

0:17:140:17:16

Right, it's a very simple dish.

0:17:160:17:17

I've just changed it slightly,

0:17:170:17:19

just to kind of get more flavour

0:17:190:17:21

into it than the sort of original recipe.

0:17:210:17:24

So here we've got some leeks.

0:17:240:17:26

Rather than just boiling those in water,

0:17:260:17:28

I've sweated them down in butter.

0:17:280:17:29

Cooked them without colour in butter.

0:17:290:17:31

A little pinch of seasoning with the lid on,

0:17:310:17:33

so all that flavour stays in the leek and not in the water.

0:17:330:17:36

-Looks really soft.

-Absolutely.

0:17:360:17:38

Rather than just putting raw onion in there, I've sliced the onion,

0:17:380:17:41

nice and thin, and I've just salted it.

0:17:410:17:43

That kind of removes some of the water and breaks the onion down

0:17:430:17:47

a little bit so it's not quite so raw.

0:17:470:17:49

-Our dressing, we're going to use some balsamic vinegar.

-Yeah.

0:17:490:17:51

OK.

0:17:510:17:53

We're going to have a little splash.

0:17:530:17:55

This is like making a basic dressing.

0:17:550:17:57

You can see a really good quality vinegar - nice and thick.

0:17:570:18:00

-OK.

-This is a more recent recipe in fact, isn't it?

0:18:010:18:04

A royal recipe. In fact,

0:18:040:18:05

it first seemed to emerge in a cookbook

0:18:050:18:08

-that was published in honour of the Queen Mother.

-Right. OK.

-Yeah.

0:18:080:18:11

-So it must have been one of her favourites, I suppose.

-Yes.

0:18:110:18:14

Yeah. You can see straightaway,

0:18:140:18:16

because we had that lovely, thick, balsamic vinegar,

0:18:160:18:19

it goes thick straightaway, as soon as we emulsify the oil.

0:18:190:18:23

OK. Now, like any dressing, you're sort of looking at a ratio of 2:1.

0:18:230:18:28

By that, I mean two parts oil to one part vinegar.

0:18:280:18:31

It's basically the fat cutting against the vinegar.

0:18:310:18:33

Yep. Yep. It's in that conflict that you get the...

0:18:330:18:36

-Absolutely.

-A little bit of salt.

0:18:360:18:38

Now, we're going to add in a spoonful of our buttered leeks.

0:18:380:18:41

These are gorgeous cos they're nice and soft.

0:18:410:18:43

-Wonderful flavour coming from the leek.

-Yeah.

-Our raw onion.

0:18:430:18:47

It's quite a fascinating recipe, this.

0:18:470:18:49

Very unusual.

0:18:490:18:50

But just by salting it, that onion now, it's not too strong.

0:18:500:18:54

Just mix that together.

0:18:540:18:55

-Yeah.

-Like that.

-Why do you think kippers fell out of fashion?

0:18:550:18:58

I suppose you'd smoke the fish, because...

0:18:580:19:00

You know, to preserve it.

0:19:000:19:01

Then, when frozen fish came in, people thought,

0:19:010:19:04

-"Oh, that's a bit easier."

-I-I think it's that.

0:19:040:19:07

I think it's a manner of things. I think it's the bones.

0:19:070:19:09

-Sometimes the work. It is quite a strong-tasting fish.

-Yeah.

0:19:090:19:13

So I'm going to put some fresh parsley in there,

0:19:130:19:16

-which goes absolutely beautiful with this mix.

-Yeah.

0:19:160:19:20

Like that. I'll just put some fresh parsley.

0:19:200:19:23

Because we got that lovely onion and leek in there,

0:19:230:19:25

we're going to put some chive in there,

0:19:250:19:27

-just so it all marries together.

-Yeah.

0:19:270:19:29

So we're just going to chop some...

0:19:290:19:31

Finely chop some chives.

0:19:310:19:33

Not normally kippers are a favourite of children,

0:19:340:19:37

so it's rather surprising in a way it has been a favourite of

0:19:370:19:40

several of the royal children down the generations.

0:19:400:19:42

Yeah. And I think, like you said earlier as well,

0:19:420:19:45

-what's great about it is the health benefits.

-Yeah, yeah.

0:19:450:19:47

So we've got our kipper in there.

0:19:470:19:50

Now, we just bring that mix...

0:19:500:19:52

-Yep.

-Absolutely delicious.

0:19:540:19:56

OK. Now, we're going to come over to our toast.

0:19:580:20:01

-So you see, that's like a nice, stiff mix?

-Yep.

0:20:010:20:04

It's almost like a cross between a salsa...

0:20:040:20:05

..and this sort of almost like a salsa-type pate.

0:20:080:20:11

So you're putting it on a sourdough? Pretty ideal.

0:20:110:20:13

Yeah, just a nice piece of crispy sourdough, like that.

0:20:130:20:17

Just finish the last spoonful on there.

0:20:170:20:20

That lovely toast.

0:20:200:20:22

-And let's taste.

-Yes, bring it over.

0:20:220:20:24

-OK.

-I'll make you some room.

0:20:240:20:26

-Thank you very much.

-There you go.

0:20:260:20:27

I've got my golden fork.

0:20:290:20:30

-My trademark.

-Let me cut you a piece.

0:20:310:20:33

-Let me cut you a piece.

-All right.

0:20:330:20:35

Patience.

0:20:350:20:36

MICHAEL LAUGHS

0:20:360:20:37

-Not my vir...

-There we are.

-I haven't got a mouth THAT big.

0:20:370:20:40

Come on. I'm just going to get at it.

0:20:400:20:42

There we go. Don't look.

0:20:420:20:43

Mm.

0:20:440:20:45

Beautiful!

0:20:480:20:49

-That is really delicious.

-Mm!

0:20:510:20:53

When I read this recipe, I had my reservations and stuff,

0:20:530:20:56

-but it so works.

-Mm!

0:20:560:20:58

I do think it's good just to take the edge off of those onions

0:20:580:21:02

-by salting them slightly.

-Yeah.

-Soft leeks.

0:21:020:21:04

That lovely acidity with the balsamic. Beautiful, fresh herbs.

0:21:040:21:06

A little bit of sweetness there as well somehow.

0:21:060:21:08

-It is, which is the balsamic.

-Oh, brilliant.

0:21:080:21:10

-It's delicious.

-Kipper strata.

0:21:100:21:13

The Queen Mother's starter.

0:21:130:21:15

-Fantastic!

-One to remember her with.

0:21:150:21:16

Yeah. Absolutely.

0:21:160:21:17

The Queen is not the only royal with a love for these smoked herrings -

0:21:210:21:25

her daughter also got a taste for kippers during a visit to Yorkshire.

0:21:250:21:28

On the North Yorkshire Coast is the seaside town of Whitby.

0:21:310:21:35

It has a long history as a fishing port.

0:21:350:21:38

It's no surprise that one of the best-known and oldest businesses

0:21:380:21:42

in the town is Fortune's Kippers.

0:21:420:21:44

Fortune's has been run by the same family for 140 years.

0:21:480:21:52

It's the last surviving kipper enterprise in Whitby.

0:21:520:21:56

Can I have 2lbs of kippers, sweetheart, please?

0:21:560:21:59

-Wrapped together?

-Please, if you don't mind. Thank you.

0:21:590:22:02

There's no shortage of customers,

0:22:020:22:04

and they're not all locals.

0:22:040:22:06

Thank you.

0:22:060:22:07

When the aroma of the kippers

0:22:110:22:12

wafted under the nose of the Princess Royal,

0:22:120:22:14

she couldn't resist, as owner Barry Brown recalls.

0:22:140:22:18

Princess Anne was visiting Whitby a number of years ago.

0:22:180:22:21

And, during her visit, she'd sent her lady-in-waiting for kippers.

0:22:210:22:27

Didn't think a lot more about it until a letter came saying, "Thank you."

0:22:270:22:30

And that letter has been guarded closely

0:22:300:22:33

by Barry and his brother, Derek, ever since.

0:22:330:22:36

It's nice, you know, when you get acknowledged like that.

0:22:360:22:39

"Dear Mr Barry and Mr Derek,

0:22:420:22:44

"the Princess Royal has asked me to write and thank you for the kippers.

0:22:440:22:49

"They smelt delicious and the Princess looks forward to eating

0:22:490:22:51

"such a special treat from Whitby.

0:22:510:22:53

"They will remind her of a most enjoyable, but rather brief,

0:22:540:22:57

"visit to the town.

0:22:570:22:58

"Her Royal Highness sends you her best wishes

0:22:580:23:01

"for your continued success.

0:23:010:23:03

"Yours sincerely,

0:23:040:23:06

"Caroline... Lady-in-waiting to

0:23:060:23:10

"Her Royal Highness, the Princess Royal."

0:23:100:23:12

Which is nice.

0:23:120:23:13

Up until the 1970s, a huge amount of herring were landed at Whitby.

0:23:140:23:19

These days, Fortune's buy theirs frozen from the North Atlantic.

0:23:190:23:24

From here on, everything is done by hand.

0:23:240:23:26

The first task is splitting and gutting the fish.

0:23:260:23:29

These methods...

0:23:290:23:31

are unchanged.

0:23:310:23:33

The fifth generation doing this in the family.

0:23:350:23:38

And we were taught to split herrings when we were young, very young.

0:23:400:23:44

Up here with our grandparents and that.

0:23:440:23:47

You watch and you learn and then eventually you got a little go at it

0:23:470:23:50

and you earned a bit of pocket money at it.

0:23:500:23:52

These skills are now second nature to Barry and his brother.

0:23:520:23:55

Everything's done simply by eye...

0:23:560:23:58

..and by touch.

0:24:000:24:01

Once these herring have been cut and washed...

0:24:040:24:07

..they're brined in saltwater solution

0:24:110:24:14

for about 40 minutes.

0:24:140:24:16

This is part of the curing process.

0:24:170:24:18

It's a way of life. It's what you do.

0:24:200:24:22

It was Barry and Derek's great-great-grandfather who set up the business.

0:24:240:24:28

And the secrets of the smokehouse have been passed down through the family.

0:24:280:24:32

This has been used for about almost 100 years.

0:24:320:24:36

And we'll start the first fires, which are like a drying fire really,

0:24:380:24:42

just to set the fish off a bit.

0:24:420:24:44

Probably an hour and a half's fire, something like that.

0:24:440:24:48

And then we'll go from there on in and see what we need...

0:24:480:24:51

after that.

0:24:510:24:52

The kippers are hung and the fires are made up

0:24:520:24:55

of shavings of oak and beech on top of a layer of softwood.

0:24:550:24:59

The fish are left to smoke for 20 hours.

0:24:590:25:02

It will be a kipper once it comes out of the smokehouse.

0:25:020:25:05

Goes in as a herring, and comes out as a kipper.

0:25:050:25:07

Once they turn golden-brown, the kippers are ready for sale.

0:25:080:25:11

Maybe do 500-600 herring...

0:25:170:25:18

..maybe three times a week - three, four times a week.

0:25:190:25:22

We have regulars.

0:25:220:25:24

It's mainly visitors to town that come up for them.

0:25:240:25:27

But it's always steady all year round.

0:25:270:25:30

Anybody who comes to Whitby,

0:25:310:25:32

somebody will say, "Oh, bring me some kippers back."

0:25:320:25:35

This is a business which knows exactly how to keep its customers happy,

0:25:360:25:40

whoever they are.

0:25:400:25:41

It's great to get the feedback.

0:25:420:25:44

You know, customer satisfaction is as good as anything, really.

0:25:440:25:48

I'm here in the library of the house with Ingrid Seward

0:25:540:25:57

of Majesty Magazine and author of A Royal Childhood.

0:25:570:26:00

So...how do they eat?

0:26:000:26:02

They always eat in the nursery.

0:26:030:26:06

The nursery is like the fiefdom of nanny.

0:26:060:26:10

And the nursery footman.

0:26:100:26:12

And they eat at precisely 4:30 for tea,

0:26:120:26:16

which is half an hour before the grown-ups.

0:26:160:26:18

And then they have supper at seven o'clock.

0:26:180:26:21

And they have to be all bathed and washed

0:26:210:26:24

and in their nightclothes in time for that.

0:26:240:26:26

But always separate from their parents?

0:26:260:26:28

Well, they only eat with their parents when they can sit up straight,

0:26:280:26:32

not fidget, and hold a knife and fork properly.

0:26:320:26:35

But Prince Charles thought this was a bit archaic and he'd try something

0:26:350:26:38

else, so he requested that Prince William should be brought down

0:26:380:26:42

to have breakfast with him one day.

0:26:420:26:44

Now, William was still in a high chair.

0:26:440:26:45

And William got hold of an egg and, instead of eating it,

0:26:450:26:49

he just dropped it on the floor.

0:26:490:26:51

Prince Charles said, "I don't think we'll be repeating this experiment."

0:26:510:26:55

Who decides what they eat?

0:26:580:26:59

Is it the nanny, is the chef, or is it the parents?

0:26:590:27:02

It's a combination of all three.

0:27:020:27:04

Nanny and the chef often have a little contretemps.

0:27:040:27:07

And there was one particular chef who didn't like Nanny Lightbody,

0:27:080:27:12

who was the nanny for Charles and Anne.

0:27:120:27:15

She would ring down every day and say,

0:27:150:27:17

"I think we'll have liver for lunch."

0:27:170:27:19

And the chef would say, "Oh, um, yes, we'll have liver."

0:27:190:27:22

Then nanny said, "No, I think we'll have chicken."

0:27:220:27:24

So every day, she changed it.

0:27:240:27:26

So in the end, the chef sort of double-thought

0:27:260:27:28

what nanny was going to say. And when she said,

0:27:280:27:31

"We'll have chicken," they then produce liver.

0:27:310:27:34

"It was just one of those stupid little things."

0:27:340:27:36

So it sounds like for royal children,

0:27:360:27:38

they almost eat in an ordinary way,

0:27:380:27:41

not grand at all?

0:27:410:27:43

Well, it's not grand, but it isn't that ordinary either.

0:27:430:27:46

On one occasion, when Charles was a little bit older,

0:27:460:27:48

he was going to go to a custard pie party.

0:27:480:27:51

I don't think people have those any more!

0:27:510:27:53

Anyway, so the chef cooked all these beautiful custard pies,

0:27:530:27:58

but they weren't set solid.

0:27:580:28:00

And when he arrived at the party and got the vats of custard

0:28:000:28:04

out of the back, they were still a bit wobbly - he didn't realise that.

0:28:040:28:07

Anyhow, when Charles came to throw his custard pies,

0:28:070:28:11

they were still wet inside, and they had to have the whole room

0:28:110:28:15

redecorated. That sort of...

0:28:150:28:17

They love throwing things.

0:28:170:28:19

Love throwing food.

0:28:190:28:20

Ingrid, thanks.

0:28:210:28:22

As the royal children got a little older,

0:28:260:28:28

the Palace chefs developed a large repertoire of childhood favourites.

0:28:280:28:32

Darren McGrady spent more than 15 years cooking for the royal family.

0:28:380:28:42

Four of those cooking for Diana and the boys at Kensington Palace,

0:28:420:28:47

where a popular dish was banana flan.

0:28:470:28:49

We always knew when Prince William and Prince Harry were going to be

0:28:510:28:55

home because Princess Diana would write banana flan on the menu.

0:28:550:28:58

I first made it at Buckingham Palace for the Queen,

0:28:580:29:01

but whenever Prince William and Harry were home,

0:29:010:29:03

we always used to make banana flan.

0:29:030:29:06

So to make the pastry, the first part of the dish,

0:29:060:29:08

I've got a food processor, and I'm going to add some flour.

0:29:080:29:11

And some sugar. And then butter.

0:29:110:29:13

If the butter is really chilled,

0:29:130:29:15

the pastry you can start rolling straightaway.

0:29:150:29:18

And then a little bit of vanilla.

0:29:180:29:20

MIXER WHIRS

0:29:210:29:23

We don't want to over-beat it,

0:29:230:29:24

because if we do, we just tighten the mixture.

0:29:240:29:27

And then into that, we can add an egg and then mix that in.

0:29:270:29:31

As you can see, all this pastry comes together, then.

0:29:340:29:37

If your butter's really soft,

0:29:410:29:43

then you're going to put this in the refrigerator now

0:29:430:29:45

for about an hour to let it set.

0:29:450:29:47

But this seems firm enough for me to roll out.

0:29:470:29:50

And we want it nice and thin, not too thick.

0:29:500:29:53

So once it is rolled out, fold it back onto the rolling pin,

0:29:530:29:57

and then over your dish.

0:29:570:29:59

The secret here is actually to lift and push with your finger.

0:29:590:30:03

You go around the dish, and get that...

0:30:030:30:05

..crease right in the bottom of the dish.

0:30:070:30:09

Then you go across the top with a rolling pin,

0:30:090:30:12

and all the excess dough comes off.

0:30:120:30:14

Then just press back on any overlapping pastry

0:30:150:30:18

gives us a professional pie shell, fit for a queen.

0:30:180:30:23

Then it goes on a baking tray, and we have to blind bake it.

0:30:230:30:27

Take a little bit of parchment paper,

0:30:270:30:29

put it into the bottom of our pastry ring.

0:30:290:30:33

There we go. We have to put some weights.

0:30:330:30:36

And we're using ceramic baking beans.

0:30:360:30:38

If you don't have these at home, you can use rice.

0:30:380:30:40

The pastry takes 15 minutes at 180 degrees.

0:30:420:30:46

The next step is making the custardy, creamy filling.

0:30:460:30:50

For the pastry cream, I'm going to start off with some eggs.

0:30:500:30:53

I use five yolks and one whole egg.

0:30:530:30:57

Then I need to boil some milk and cream.

0:30:580:31:00

While that's boiling, into my bowl I'm going to put some sugar...

0:31:020:31:07

..some cornflour, a little vanilla...

0:31:080:31:11

..and a pinch of salt.

0:31:130:31:15

And then whisk all this together.

0:31:160:31:17

Once the milk and the cream comes to the boil,

0:31:200:31:22

I can just pour that now straight onto my egg mixture.

0:31:220:31:26

Once it's all mixed in,

0:31:260:31:28

it goes back into the pan on the stove.

0:31:280:31:31

You just carry on whisking this until it all starts to thicken up.

0:31:350:31:38

Prince William loved banana flan.

0:31:380:31:40

Whenever he came home from school,

0:31:400:31:43

he'd always request banana flan,

0:31:430:31:45

and you can see now we have this gorgeous...

0:31:450:31:48

..pastry cream. It goes into a bowl, a nice clean bowl...

0:31:490:31:52

..and then a little bit of grease-proof paper over the top

0:31:540:31:58

to stop a skin forming.

0:31:580:32:00

And then into the refrigerator to set and cool down.

0:32:000:32:03

Once the pastry cream is made, we can then check on the flan.

0:32:050:32:08

It should be a nice golden-brown now.

0:32:080:32:10

Look at that. Beautiful.

0:32:100:32:12

Carefully lift the parchment paper off.

0:32:120:32:16

Now, it just needs to go back in the oven, just to harden up that base,

0:32:190:32:22

for about five minutes.

0:32:220:32:24

Cooking such a popular pud in Kensington Palace

0:32:240:32:27

presented Darren with occasional problems.

0:32:270:32:29

The bananas would run out.

0:32:290:32:32

You could always be sure that, when I was making it,

0:32:320:32:34

and I'd get to this stage,

0:32:340:32:36

and the next part was actually slicing the bananas,

0:32:360:32:39

Princess Diana would walk into the kitchen and chat,

0:32:390:32:41

and then just take one of the bananas and start eating it,

0:32:410:32:44

and then the boys would come in, too.

0:32:440:32:46

They'd take a banana each and start eating it, too.

0:32:460:32:49

And I've got, like, one banana,

0:32:490:32:50

and hopefully I've got more in the pantry.

0:32:500:32:53

The pastry's been in for a further five minutes.

0:32:530:32:55

It should be ready now. While the flan's cooling,

0:32:550:32:58

we can move onto the next stage,

0:32:580:33:01

and that is to make the apricot jam.

0:33:010:33:03

I'm going to heat the jam until it softens slightly,

0:33:030:33:06

and that'll make much easier to spread.

0:33:060:33:09

Then I can get my pastry cream.

0:33:090:33:11

The pastry cream has just cooled nicely.

0:33:120:33:15

All I need to do is just stir that.

0:33:160:33:17

Mm, that smells so good.

0:33:200:33:21

And then pour this into my flan

0:33:210:33:24

and spread it nice and evenly.

0:33:240:33:28

Once the jam has started to melt...

0:33:280:33:29

..the next thing is slicing the bananas.

0:33:310:33:34

Then the bananas we can arrange neatly and stack them and overlap

0:33:380:33:43

them to make it look pretty. I can take my jam and brush over the top.

0:33:430:33:48

It makes a beautiful, sweet glaze,

0:33:480:33:50

and at the same time stops the bananas from going brown.

0:33:500:33:53

Once the jam is on there, covering all the bananas,

0:33:530:33:57

that is what we're looking for.

0:33:570:33:59

That is the banana flan that Prince William loved so much.

0:33:590:34:03

A beautiful, crisp pastry tart shell,

0:34:030:34:06

creamy, soft, smooth pastry cream underneath.

0:34:060:34:10

Sliced bananas and apricot jam.

0:34:100:34:13

A little cream on top.

0:34:130:34:14

The perfect dessert.

0:34:140:34:16

Over 100 years earlier, at Buckingham Palace,

0:34:210:34:23

kitchenmaid Mildred Nicholls would have prepared tea and puddings

0:34:230:34:27

for the children of George V and Queen Mary,

0:34:270:34:30

as well as cakes such as...

0:34:300:34:33

That banana flan must have kept generations of royal children happy,

0:34:350:34:38

-don't you think?

-It sounded like good times to me.

0:34:380:34:40

It did - good times, yeah.

0:34:400:34:42

When our Buckingham Palace kitchenmaid, Mildred Nicholls,

0:34:420:34:45

was writing her recipes in this book,

0:34:450:34:47

there were six children running around the palace.

0:34:470:34:50

-But that era of Edwardian extravagance was over, really...

-Yeah.

0:34:500:34:54

..because King George V was pretty stern and austere. And Queen Mary,

0:34:540:34:58

not to put too fine a point on it, was a bit of a penny-pincher.

0:34:580:35:01

And it reflects in this recipe.

0:35:010:35:03

We're making Swiss roll today.

0:35:030:35:05

But usually you would make the base, the sponge, with flour, and

0:35:050:35:08

-we're using breadcrumbs.

-Straight out of Mildred's recipe book?

0:35:080:35:11

-Straight out of Mildred's recipe.

-With breadcrumbs.

0:35:110:35:14

-Have you ever used breadcrumbs in Swiss roll?

-Never in Swiss roll.

0:35:140:35:16

Quite clever, though. I know, like you say, the penny-pinching, but...

0:35:160:35:20

-But it was - that was the idea, wasn't it?

-Absolutely.

0:35:200:35:22

Queen Mary did not want any bits of leftover bread to go to waste.

0:35:220:35:26

Sure, and to use it up in Swiss roll.

0:35:260:35:29

So let's taste - it might actually be really nice.

0:35:290:35:32

-Here we go.

-Right, OK, on you go.

-Right.

0:35:320:35:34

So what we've got in here is basically eggs and sugar,

0:35:340:35:37

and we've just whisked them up,

0:35:370:35:38

-and we are going to turn that back on.

-Yup.

0:35:380:35:41

And what this is, it is called a sabayon.

0:35:420:35:46

-Sabayon?

-A sabayon. So it's basically the sugar and the eggs

0:35:460:35:49

are just whisked until they go nice and thick and fluffy.

0:35:490:35:51

-Yes.

-Now, we're going to add in our breadcrumb.

0:35:510:35:54

This is basically like a...

0:35:540:35:56

our kind of cake dough, so it's very, very simple.

0:35:560:35:59

Just going to turn that up, and just basically whisk it all in.

0:36:010:36:05

But it be a bit of difference, having breadcrumbs

0:36:070:36:09

-rather than flour, surely?

-Yes.

-Breadcrumbs must be coarser?

0:36:090:36:12

Absolutely, and I think there will be a textural difference as well.

0:36:120:36:15

As you can see, you've got those kind of grains of the breadcrumb in.

0:36:150:36:18

-Yeah.

-So we're just going to take that out of there, Michael.

0:36:180:36:21

-OK.

-Remove the whisk.

0:36:210:36:22

Not that I suppose King George V would have noticed.

0:36:240:36:27

He was very, very austere in his taste.

0:36:270:36:29

He used to have thin soup at 11 o'clock.

0:36:290:36:32

-Thin soup at 11 o'clock?

-Yeah.

0:36:320:36:34

And the thing he really liked was mashed potatoes, apparently.

0:36:340:36:37

And did they have to have lumps in, or no lumps?

0:36:370:36:40

Probably! And apple dumplings was the only dessert he really liked.

0:36:400:36:44

-Apple dumplings?

-Yeah. Lovely.

0:36:440:36:46

Right, so, again, we just put in the mix right into the corners.

0:36:460:36:51

We don't want any air.

0:36:510:36:52

-Right.

-So we just get in all of that mix.

0:36:520:36:55

So you can see, quite simple -

0:36:550:36:56

just breadcrumbs, the sugar and the eggs, whisked.

0:36:560:37:00

This wouldn't have stretched Mildred too far, would it?

0:37:000:37:02

No, I don't think so.

0:37:020:37:04

So just into the corners.

0:37:040:37:06

Yeah.

0:37:070:37:09

And the important thing, Michael,

0:37:090:37:10

is just to make sure that there's no air in the mixture.

0:37:100:37:13

So just a gentle tap.

0:37:130:37:15

-As you can see, you've got those little pockets.

-Yep.

0:37:150:37:17

-The reason for that is you don't get holes in the sponge.

-Yeah.

0:37:170:37:20

Like that. Now, if I could send you to the scullery.

0:37:200:37:23

That's my natural role.

0:37:230:37:24

If you could put that in the oven, it's ten minutes, 200 degrees.

0:37:240:37:28

And you know the drill. Yes, chef. Can you bring me back the other one?

0:37:280:37:31

-Of course.

-Thank you. OK, chef.

0:37:310:37:32

You OK, Michael?

0:37:410:37:43

Yeah, I'll be with you in a minute, chef.

0:37:430:37:45

It's hot, though.

0:37:490:37:51

Here we go.

0:37:510:37:52

-Look at that!

-It LOOKS nice, doesn't it?

0:37:550:37:58

-It does, and it smells quite nice.

-Yeah!

0:37:580:38:00

-Whether it tastes nice...

-Fantastic.

-..let's see.

0:38:000:38:03

-What next?

-So now we've got our sponge made,

0:38:030:38:05

this is the next kind of important thing.

0:38:050:38:07

You know that lovely kind of almost crispy texture around the outside of

0:38:070:38:10

-Swiss roll, the sugar?

-Yeah.

0:38:100:38:12

So we're just going to sprinkle our sugar...

0:38:120:38:14

-I'll get out of your way.

-..all over the tea towel.

0:38:140:38:17

I'm going to be quite liberal with it, because we want...

0:38:170:38:20

-It's important, while it's warm...

-Excuse me a sec.

0:38:200:38:22

-Sorry, is it on your shoes?

-You've frosted me trousers.

0:38:220:38:25

-There we go.

-That's it, all over like this.

0:38:250:38:28

And while it's warm, Michael, the sugar will stick.

0:38:290:38:33

-So that is why you've got to do it while it's warm, eh?

-Absolutely.

0:38:330:38:36

So now, turn her over like that.

0:38:360:38:38

MICHAEL CHUCKLES

0:38:380:38:40

And just gently -

0:38:400:38:41

you've got to work quite quickly as well -

0:38:410:38:44

-just peel off from underneath like that. OK?

-Yeah.

0:38:440:38:49

Just like that.

0:38:510:38:54

And it's so important to do this while it's warm.

0:38:540:38:57

-There we go. OK.

-Now, this is Swiss roll with breadcrumbs, eh?

0:38:570:39:02

-Absolutely.

-Rather than flour.

0:39:020:39:04

Now, you want to get a really tight roll, OK?

0:39:040:39:07

But don't get the cloth trapped in the middle,

0:39:070:39:09

which I know sounds obvious, but is not as easy as you think.

0:39:090:39:12

So just keep going over till you've

0:39:120:39:14

-got your first roll, like this.

-Yeah.

0:39:140:39:17

And the reason you are doing it warm...

0:39:170:39:19

is so that you get the fold.

0:39:190:39:21

Can you see the sugar coating it?

0:39:210:39:23

-Yeah.

-Now, go all the way over, like that.

0:39:230:39:26

It would be terribly easy to get the cloth trapped,

0:39:270:39:29

then you'd be completely snookered.

0:39:290:39:31

Yeah, that's why you have got to keep it there, absolutely.

0:39:310:39:34

Now, the whole idea now...

0:39:340:39:35

-..is leave that there...

-Yeah.

-..and that's basically going to set,

0:39:370:39:40

so it's almost a bit muscle memory, if you like.

0:39:400:39:43

Muscle memory!

0:39:430:39:45

-So we are just going to...

-So it only rolls one way, like snails?

0:39:450:39:49

-Absolutely.

-Snail shells, yeah.

0:39:490:39:51

-We want it to cool...

-Yeah.

-..so we get this.

0:39:510:39:54

Like so. Now, we pull that cloth back.

0:39:550:39:59

Now that's cooled down, see that lovely sugar crust?

0:39:590:40:02

Now, you can see the whole Swiss roll taking shape.

0:40:020:40:05

-Yup.

-Don't worry about it.

0:40:050:40:08

It wants to curl back because of its muscle memory?

0:40:080:40:10

Because of its muscle memory. You like that word, don't you?

0:40:100:40:13

You're learning so much from me, aren't you?

0:40:130:40:15

-Such a poncey chef you are.

-Not just the cooking!

0:40:150:40:18

"Muscle memory" - it's a Swiss roll!

0:40:180:40:19

-Now, what's this?

-This is Mildred's actual recipe of creme patisserie.

0:40:210:40:26

So, basically, a really thick custard

0:40:260:40:27

used in things like Swiss rolls,

0:40:270:40:29

-the base of souffles.

-Yeah.

-OK?

0:40:290:40:31

How different is it from just ordinary custard?

0:40:330:40:35

-No different at all, actually.

-Oh, right.

0:40:350:40:37

This is just egg yolks, sugar, vanilla, milk,

0:40:370:40:39

and then some flour to thicken it.

0:40:390:40:41

-Just one of your fancy names, eh?

-Yes.

0:40:410:40:43

Be quite liberal with it because,

0:40:450:40:47

like I say, I'm still very...

0:40:470:40:50

I'm still very optimistic about the...

0:40:500:40:53

breadcrumb, so I want to make sure we have got plenty of custard.

0:40:530:40:56

What, just in case it doesn't...

0:40:560:40:58

-it doesn't feel cakey and fancy enough...

-Absolutely, yes.

-..with the breadcrumbs?

0:40:580:41:02

Yeah, so right over like this.

0:41:020:41:04

Very liberal.

0:41:040:41:06

Cos I don't think Queen Mary, you know, was that much of a foodie.

0:41:060:41:09

Now, one of my favourites -

0:41:090:41:11

and also Mildred as well - rhubarb jam.

0:41:110:41:14

Absolutely delicious.

0:41:140:41:16

Who doesn't like rhubarb and custard?

0:41:170:41:19

Rhubarb and custard, that's actually a bit nursery food-ish, isn't it?

0:41:190:41:24

Absolutely, that's why I wanted to make it a bit different,

0:41:240:41:26

rather than it being the strawberry.

0:41:260:41:28

For me, rhubarb and custard...

0:41:280:41:29

Mildred would have done it with strawberry?

0:41:290:41:31

I think so, yeah, absolutely.

0:41:310:41:33

Right, and then, same again.

0:41:330:41:34

Keeping the tea towel out,

0:41:340:41:36

just roll it back a bit.

0:41:360:41:38

It should be easier, shouldn't it?

0:41:380:41:39

Yeah, absolutely, because you've got the muscle memory.

0:41:390:41:41

The muscle memory, yeah. Why do it with the tea towel and not

0:41:410:41:44

just, now, just roll it with your hands?

0:41:440:41:46

Because I want to keep it nice and tight, Michael.

0:41:460:41:49

-Like that.

-It's squeezing out at the end.

0:41:490:41:51

Absolutely, and, for me, it has to

0:41:510:41:53

be filled up, otherwise...

0:41:530:41:55

Well, can you see? Look at this.

0:41:550:41:56

-Yeah.

-OK?

-MICHAEL LAUGHS

0:41:560:41:58

Now, with a palette knife we'll just get that,

0:41:580:42:00

because we don't want to waste it.

0:42:000:42:02

Push that like that on the ends.

0:42:020:42:04

So that is Mildred's Swiss roll.

0:42:040:42:05

It is not Swiss, you know, by the way.

0:42:050:42:07

Or at least I don't think it's Swiss -

0:42:070:42:08

there's no reason to believe it's actually come from Switzerland.

0:42:080:42:11

Now, would you like a slice?

0:42:110:42:13

-Oh, I think I could force one down(!)

-Yeah.

0:42:130:42:16

Right.

0:42:160:42:17

Yes, I'll have the one on the end with all the excess stuff.

0:42:190:42:21

Yes.

0:42:210:42:23

I'll get myself a fork.

0:42:240:42:26

Yeah, get yourself a fork.

0:42:260:42:27

MICHAEL CHUCKLES

0:42:270:42:28

-Right.

-There we are.

0:42:290:42:31

-Thank you.

-Get stuck in.

-I will.

0:42:310:42:33

How's that?

0:42:370:42:38

Mmm.

0:42:380:42:40

Mm! It's the...

0:42:400:42:41

it's the crust and the sugar that's nice,

0:42:410:42:44

and the cream and the rhubarb.

0:42:440:42:46

HE SMACKS HIS LIPS

0:42:460:42:47

Mm!

0:42:470:42:49

You can see children would love it, wouldn't they?

0:42:490:42:51

Yeah, I think what makes it nice is the rhubarb jam.

0:42:510:42:54

That lovely, thick custard.

0:42:540:42:55

-Yes.

-And, actually, do you know what?

0:42:550:42:58

-With the breadcrumbs, it is a great way of using breadcrumbs up.

-Yeah.

0:42:580:43:02

Everyone has bread at home that they throw away.

0:43:020:43:06

And that's better than feeding it to the ducks, isn't it?

0:43:060:43:08

THEY LAUGH

0:43:080:43:10

Penny-pinching Royals, eh?

0:43:100:43:11

Delicious.

0:43:110:43:13

OK, that's it from our celebration of cooking for royal children.

0:43:130:43:16

See you next time.

0:43:160:43:17

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