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The royal family are steeped in tradition, | 0:00:02 | 0:00:03 | |
and throughout history the royal tables have showcased culinary excellence. | 0:00:03 | 0:00:07 | |
In celebration of royal food... | 0:00:07 | 0:00:08 | |
We know it's the Queen's recipe | 0:00:08 | 0:00:10 | |
because we've got it in her own hand. | 0:00:10 | 0:00:12 | |
..from the present and the past... | 0:00:12 | 0:00:15 | |
That is proper regal. | 0:00:15 | 0:00:17 | |
..we recreate old family favourites. | 0:00:17 | 0:00:20 | |
Now, the Queen Mother had this really wicked trick with these. | 0:00:20 | 0:00:25 | |
What a mess! | 0:00:25 | 0:00:26 | |
We sample royal eating al fresco... | 0:00:26 | 0:00:29 | |
-Oh, wow! -That is what you want. | 0:00:29 | 0:00:31 | |
..and revisit the most extravagant times. | 0:00:31 | 0:00:34 | |
"Pheasant, stag, turkey, salmon, | 0:00:34 | 0:00:37 | |
"oysters and turbot dressed in a lobster champagne sauce." | 0:00:37 | 0:00:39 | |
Unbelievable! | 0:00:39 | 0:00:41 | |
This is Royal Recipes. | 0:00:41 | 0:00:42 | |
Hello, I'm Michael Buerk, and welcome to Royal Recipes. | 0:00:47 | 0:00:51 | |
This is Audley End, one of Britain's finest stately homes - | 0:00:51 | 0:00:55 | |
built in the style of a royal palace and once owned by a king. | 0:00:55 | 0:00:59 | |
In the splendour of the gardens, halls and kitchen | 0:00:59 | 0:01:03 | |
of this grandest of country houses, | 0:01:03 | 0:01:05 | |
we'll be recreating the food served at the highest royal tables. | 0:01:05 | 0:01:10 | |
And it all starts here, with this gem - | 0:01:10 | 0:01:13 | |
a royal kitchen maid's cookbook, | 0:01:13 | 0:01:16 | |
the only surviving recipe book of its kind in the royal archive. | 0:01:16 | 0:01:20 | |
This is an exact copy of the original, | 0:01:20 | 0:01:23 | |
which is kept at Windsor Castle. | 0:01:23 | 0:01:25 | |
Inside, the recipes of Mildred Nicholls | 0:01:25 | 0:01:27 | |
who worked at Buckingham Palace in the early 1900s. | 0:01:27 | 0:01:32 | |
And for the first time in over 100 years, | 0:01:32 | 0:01:35 | |
we'll be bringing these recipes back to life. | 0:01:35 | 0:01:37 | |
This time, we cook the food members of the royal family choose | 0:01:42 | 0:01:45 | |
when they're away from their public duties - | 0:01:45 | 0:01:48 | |
the personal favourite they enjoy with family and friends, | 0:01:48 | 0:01:51 | |
whether at a picnic or dining out. | 0:01:51 | 0:01:53 | |
Today, in the Royal Recipes kitchen, | 0:01:56 | 0:01:58 | |
chef Anna Haugh creates a dish that would have found favour | 0:01:58 | 0:02:01 | |
with Edward VII and his mistress Lillie Langtry. | 0:02:01 | 0:02:04 | |
I admire Edward VII. | 0:02:06 | 0:02:07 | |
If I had this, all I'd want to do after this is go to sleep. | 0:02:07 | 0:02:12 | |
Historian Dr Polly Russell | 0:02:13 | 0:02:14 | |
visits the restaurants given the royal seal of approval. | 0:02:14 | 0:02:18 | |
Princess Margaret so loved this pie | 0:02:18 | 0:02:20 | |
that she would send her butler from Kensington Palace | 0:02:20 | 0:02:23 | |
to come and get one. | 0:02:23 | 0:02:25 | |
And Michelin-starred chef Anton Mosimann | 0:02:25 | 0:02:28 | |
reveals how cooking for Prince Charles | 0:02:28 | 0:02:30 | |
is all about home-grown produce. | 0:02:30 | 0:02:33 | |
He wants the best and, for me, | 0:02:33 | 0:02:35 | |
that's exactly what I cook for - the best. | 0:02:35 | 0:02:39 | |
In the magnificence of the Victorian kitchen wing, | 0:02:43 | 0:02:46 | |
we start with stout-hearted fare | 0:02:46 | 0:02:49 | |
fit for the gourmand king Edward VII. | 0:02:49 | 0:02:53 | |
Hello, I'm here in this grand kitchen of this stately home | 0:02:53 | 0:02:56 | |
with Anna Haugh, who's executive chef of a top London restaurant. | 0:02:56 | 0:03:00 | |
A bit different from this, I imagine? | 0:03:00 | 0:03:02 | |
Oh, absolutely. | 0:03:02 | 0:03:03 | |
It's like a dungeon where I normally work! | 0:03:03 | 0:03:05 | |
THEY LAUGH | 0:03:05 | 0:03:07 | |
Today, we're going off duty with the royals, | 0:03:07 | 0:03:09 | |
taking a look at some of the dishes they're served | 0:03:09 | 0:03:12 | |
in some of their royal haunts. | 0:03:12 | 0:03:14 | |
First stop, Rules Restaurant in Covent Garden, London. | 0:03:14 | 0:03:16 | |
It's supposed to be London's oldest restaurant. | 0:03:16 | 0:03:19 | |
Yeah, famous for its game. | 0:03:19 | 0:03:21 | |
Famous for its game and famous for being the rendezvous for Edward VII | 0:03:21 | 0:03:26 | |
when he was Prince of Wales, and his mistress, Lillie Langtry. | 0:03:26 | 0:03:29 | |
Yes, naughty Eddie. | 0:03:29 | 0:03:31 | |
With the banquette. Anyway, we won't go into that. | 0:03:31 | 0:03:34 | |
One of the things he probably had actually, | 0:03:34 | 0:03:36 | |
because it's famous for game, is woodcock on toast. | 0:03:36 | 0:03:40 | |
-Yeah. -But they wouldn't have it as a main course, would they? | 0:03:40 | 0:03:43 | |
-No, no. -This is a savoury for the end of the meal | 0:03:43 | 0:03:46 | |
after the sweet pudding. | 0:03:46 | 0:03:47 | |
That's it, so they could continue... | 0:03:47 | 0:03:49 | |
-Ah, the port tastes a bit better after something savoury. -Exactly. | 0:03:49 | 0:03:53 | |
Anyway, you're not going to do this kind of woodcock... | 0:03:53 | 0:03:56 | |
NO. You're going to do a completely different woodcock dish. | 0:03:56 | 0:03:58 | |
Absolutely, I'm going to do woodcock pudding. | 0:03:58 | 0:04:02 | |
And I love recipes like this. | 0:04:02 | 0:04:04 | |
When you say "woodcock pudding", | 0:04:04 | 0:04:06 | |
this is woodcock pudding like a steak and kidney pudding, | 0:04:06 | 0:04:08 | |
not like a dessert. | 0:04:08 | 0:04:10 | |
Exactly, exactly. | 0:04:10 | 0:04:11 | |
OK, so the first thing I'm going to start with is the suet pastry. | 0:04:11 | 0:04:14 | |
You can make it hot, you can make it cold. | 0:04:14 | 0:04:16 | |
Today I'm going to make it cold. | 0:04:16 | 0:04:17 | |
So you just add your suet in, pinch of salt. | 0:04:17 | 0:04:20 | |
And then you want to add your water in kind of gradually. | 0:04:21 | 0:04:24 | |
It's roughly about 100 mls or so of water. | 0:04:24 | 0:04:26 | |
It's a really simple mix. | 0:04:26 | 0:04:27 | |
You just have flour, suet, pinch of salt and water. | 0:04:27 | 0:04:32 | |
When you do actually make a recipe like this, | 0:04:32 | 0:04:35 | |
you realise why it was ever created | 0:04:35 | 0:04:37 | |
because it is meatier than just using butter or olive oil. | 0:04:37 | 0:04:41 | |
-More sustaining. -Mm, mm. | 0:04:41 | 0:04:43 | |
So what are you doing here? | 0:04:43 | 0:04:44 | |
You're just mixing it or are you trying to crush it as well? | 0:04:44 | 0:04:47 | |
No, I'm just bringing it all together. | 0:04:47 | 0:04:49 | |
You see, if I add any more water, it would come together easier | 0:04:49 | 0:04:53 | |
but it would be too wet. | 0:04:53 | 0:04:54 | |
-Can you dispose of that for me, please? -I can. | 0:04:54 | 0:04:56 | |
I've lined the mould with just a little bit of butter | 0:04:56 | 0:04:58 | |
-and then also... -You've got something on the bottom there. | 0:04:58 | 0:05:01 | |
Yeah, a bit of greaseproof paper on the bottom just to make sure... | 0:05:01 | 0:05:03 | |
Ah, is that so it doesn't stick? | 0:05:03 | 0:05:05 | |
I don't think it would stick but I'm just being extra careful. | 0:05:05 | 0:05:07 | |
Well, yours never stick. | 0:05:07 | 0:05:08 | |
Just because you're around, Michael, I'm just being extra careful. | 0:05:08 | 0:05:11 | |
I'm actually going to take a little bit of this off | 0:05:11 | 0:05:15 | |
and this will go as the top. | 0:05:15 | 0:05:17 | |
-Yeah. -Then on the line of it, just roll it out. | 0:05:17 | 0:05:20 | |
It really has a feel of an Edwardian dish, doesn't it? | 0:05:20 | 0:05:24 | |
Mm, it does, yeah. | 0:05:24 | 0:05:25 | |
Of chaps with ample girth putting down their cigars and tucking in. | 0:05:25 | 0:05:31 | |
I'm just going to roll it on the rolling pin | 0:05:31 | 0:05:33 | |
so that it doesn't break. | 0:05:33 | 0:05:34 | |
-Yeah? -And just place it over the bowl and fit it in. | 0:05:34 | 0:05:41 | |
It's a very forgiving pastry. | 0:05:41 | 0:05:43 | |
You know, it lets you away with blue murder. | 0:05:43 | 0:05:45 | |
So we can just squeeze it into... | 0:05:45 | 0:05:47 | |
Is that why you like it? | 0:05:47 | 0:05:48 | |
That's why I like it, yes. It's very forgiving. | 0:05:48 | 0:05:51 | |
Good squeeze around. | 0:05:51 | 0:05:53 | |
So I'll roll the lid before I go to finish the mix. | 0:05:53 | 0:05:57 | |
OK, so this is going to be the top of the thing. | 0:05:57 | 0:06:00 | |
You're going to pop this on here | 0:06:00 | 0:06:02 | |
once you've put the contents of the pie in there. | 0:06:02 | 0:06:04 | |
Exactly. You want to have a lot of time to do this. | 0:06:04 | 0:06:07 | |
This isn't something you're going to rustle up in 15 minutes. | 0:06:07 | 0:06:09 | |
You know, it's something that if you have it ready in advance, | 0:06:09 | 0:06:12 | |
I think it's a bit of a showstopper. | 0:06:12 | 0:06:14 | |
Yeah. So what are you going to put in here? | 0:06:14 | 0:06:17 | |
OK, so now we're just going to add in the raw chopped woodcock. | 0:06:17 | 0:06:21 | |
-Raw? -Yeah, raw now because you're going to cook this pie | 0:06:21 | 0:06:24 | |
for quite a few hours. And a bit of parsley. | 0:06:24 | 0:06:27 | |
In here I've sweated down some mushrooms with some onions | 0:06:27 | 0:06:30 | |
-and I've got a bit of demi-glace in there. -Demi-glace? | 0:06:30 | 0:06:34 | |
Yeah, it's a bit of a fancy word | 0:06:34 | 0:06:36 | |
-for meat stock that has been reduced down. -Right. | 0:06:36 | 0:06:39 | |
It has some red wine in it | 0:06:39 | 0:06:41 | |
and a little drop of Madeira has gone into our one as well. | 0:06:41 | 0:06:44 | |
So that's ready to go inside the centre. | 0:06:44 | 0:06:46 | |
-That's great, a demi-glace. -Yeah. -Poncey, isn't it? | 0:06:46 | 0:06:49 | |
-Doesn't that look beautiful? -It does. -Just look at it. | 0:06:49 | 0:06:51 | |
Yeah. Put that on the top. | 0:06:51 | 0:06:53 | |
Yeah, I'm going to squeeze it down. | 0:06:53 | 0:06:55 | |
Our forgiving pastry is going to let me away with blue murder. | 0:06:55 | 0:06:58 | |
This is brilliant because it barely even shrinks at all. | 0:06:58 | 0:07:01 | |
It will shrink a very small amount, | 0:07:01 | 0:07:03 | |
but you'll see when I open up my pie later on. | 0:07:03 | 0:07:06 | |
So you just want to clean it up, cut around the edge. | 0:07:06 | 0:07:09 | |
Now... | 0:07:10 | 0:07:11 | |
Then your tinfoil goes on top. | 0:07:13 | 0:07:14 | |
Buttered tinfoil so it doesn't stick to your pie | 0:07:14 | 0:07:17 | |
and you just make sure that your foil is nice and tight | 0:07:17 | 0:07:20 | |
because you're going to steam this. | 0:07:20 | 0:07:22 | |
-Yep. Steam it? -It's important that you actually don't let the steam in, | 0:07:22 | 0:07:25 | |
it's more that the steam is cooking it from the outside. | 0:07:25 | 0:07:28 | |
-A steamed suet pudding. -Yes. | 0:07:28 | 0:07:30 | |
This is straight out of the past, this, isn't it? | 0:07:30 | 0:07:33 | |
So here is one that's been simmering away now for the past few hours. | 0:07:33 | 0:07:39 | |
-How many hours? -Three. | 0:07:39 | 0:07:41 | |
-Three hours? -Three hours. | 0:07:41 | 0:07:42 | |
This isn't fast food we're talking about, is it? | 0:07:42 | 0:07:44 | |
Now, Michael, my hands aren't asbestos | 0:07:44 | 0:07:46 | |
-so you're going to have to move. -Oh, sorry, sorry! -Thank you. | 0:07:46 | 0:07:49 | |
OK. | 0:07:49 | 0:07:50 | |
I'm so excited. I love this! | 0:07:51 | 0:07:53 | |
I love this so much! | 0:07:53 | 0:07:54 | |
Like, genuinely, I love this. | 0:07:54 | 0:07:56 | |
Do you like woodcock itself or is it just the pudding that excites you? | 0:07:56 | 0:07:59 | |
Game in general just excites me. | 0:07:59 | 0:08:01 | |
OK, Oh, look at that! | 0:08:01 | 0:08:03 | |
Look at that! | 0:08:03 | 0:08:04 | |
-Isn't that beautiful?! -Yes, yes. | 0:08:04 | 0:08:07 | |
That's absolutely stunning. | 0:08:07 | 0:08:10 | |
Just going to run a knife along the edge, | 0:08:10 | 0:08:12 | |
just to make sure that when I flip this over | 0:08:12 | 0:08:16 | |
that it doesn't stay stuck. | 0:08:16 | 0:08:19 | |
Oh, but that just smells AMAZING! | 0:08:20 | 0:08:22 | |
-It does, doesn't it? -It smells amazing. | 0:08:22 | 0:08:23 | |
-Now, this is a big moment. -This is a big moment. | 0:08:26 | 0:08:28 | |
You're just going to sort of...boomph! | 0:08:28 | 0:08:30 | |
Pretty much, so let's hope I don't mess it up. OK... | 0:08:30 | 0:08:35 | |
Oh! | 0:08:35 | 0:08:36 | |
-Very deft. -Yes, well, | 0:08:39 | 0:08:40 | |
the second thing I'm hoping for is that it releases. | 0:08:40 | 0:08:43 | |
Ah, right. | 0:08:43 | 0:08:44 | |
Oh-ho-ho-ho! | 0:08:45 | 0:08:48 | |
Oh, I say! | 0:08:48 | 0:08:49 | |
Oh, the smell of that is just... | 0:08:49 | 0:08:52 | |
-Let's have a sniff. -It's amazing. | 0:08:52 | 0:08:54 | |
Oh, yes! It's... | 0:08:54 | 0:08:55 | |
..warm and... Oh, yeah. | 0:08:56 | 0:08:59 | |
So the last thing we're going to add... | 0:08:59 | 0:09:00 | |
The two things we're going to add is a bit more demi-glace, | 0:09:00 | 0:09:03 | |
-or a bit more gravy. -Demi-glace? | 0:09:03 | 0:09:06 | |
Oh, is that gravy? | 0:09:06 | 0:09:07 | |
Yes, demi-glace is posh gravy. | 0:09:07 | 0:09:09 | |
And then to really make it luxurious and special, | 0:09:10 | 0:09:15 | |
I'm going to put some truffle on top. | 0:09:15 | 0:09:17 | |
Oh! | 0:09:17 | 0:09:18 | |
Just for you. It's just for you. | 0:09:18 | 0:09:20 | |
OK. This is aroma, pure aroma. | 0:09:20 | 0:09:24 | |
So the joy of truffle is the speckles going everywhere. | 0:09:28 | 0:09:32 | |
That, to me, is just beautiful. | 0:09:32 | 0:09:34 | |
Oh, yeah. | 0:09:35 | 0:09:37 | |
A bit more? | 0:09:37 | 0:09:38 | |
Yeah! | 0:09:38 | 0:09:40 | |
You can imagine Edward leaning over, | 0:09:40 | 0:09:41 | |
his whiskers all twitching with appreciation. | 0:09:41 | 0:09:45 | |
I wouldn't have thought Lillie Langtry had too many suet puddings. | 0:09:45 | 0:09:48 | |
No, I would not think so. | 0:09:48 | 0:09:50 | |
Not by the looks of her. | 0:09:50 | 0:09:52 | |
-No, indeed. -So there you have it, | 0:09:52 | 0:09:54 | |
steamed woodcock pudding with demi-glace and truffle. | 0:09:54 | 0:09:57 | |
Wow! Now, what would you serve it with? | 0:09:57 | 0:10:00 | |
Maybe some crushed swede and freshly steamed greens | 0:10:00 | 0:10:03 | |
would be nice with that as well, I'd say. | 0:10:03 | 0:10:06 | |
OK, let's crack this... | 0:10:06 | 0:10:08 | |
This is really hearty stuff, isn't it? | 0:10:08 | 0:10:10 | |
Oh, my goodness! | 0:10:10 | 0:10:12 | |
-Look at that! -That is so delicious! | 0:10:12 | 0:10:15 | |
If I do say so myself! | 0:10:15 | 0:10:18 | |
OK, come on, come on. | 0:10:18 | 0:10:19 | |
-First I'm going to try the filling. -OK, I'll do that, too. | 0:10:20 | 0:10:23 | |
Mm! | 0:10:23 | 0:10:25 | |
I'm not sure I've had woodcock before. | 0:10:26 | 0:10:28 | |
Tell me what you think. It's so good. | 0:10:29 | 0:10:31 | |
-Lovely. -Isn't it so good? | 0:10:31 | 0:10:34 | |
Isn't it so good? | 0:10:34 | 0:10:35 | |
-The meat is really tender, isn't it? -Yeah. | 0:10:35 | 0:10:38 | |
I better have some of that suet. | 0:10:38 | 0:10:39 | |
Yeah, I love the pastry. | 0:10:39 | 0:10:41 | |
Mmm, mm, mm. | 0:10:41 | 0:10:42 | |
-Mm! -Mm. | 0:10:42 | 0:10:45 | |
So much flavour. | 0:10:45 | 0:10:47 | |
It's rich. Really, really rich. | 0:10:47 | 0:10:50 | |
It's just soaked up all of that. | 0:10:50 | 0:10:51 | |
Mm! | 0:10:51 | 0:10:52 | |
Mm! | 0:10:54 | 0:10:55 | |
This is lovely but I admire Edward VII. | 0:10:55 | 0:10:58 | |
If I had this, all I'd want to do after this - | 0:10:58 | 0:11:01 | |
finish the glass of port, go to sleep. | 0:11:01 | 0:11:04 | |
ANNA LAUGHS | 0:11:04 | 0:11:06 | |
The Prince of Wales was breaking with royal tradition | 0:11:08 | 0:11:11 | |
when he dined out in a restaurant, but I can see why. | 0:11:11 | 0:11:13 | |
Decades after Edward VII's first forays, | 0:11:19 | 0:11:22 | |
younger royals started dining out as regulars on the restaurant scene. | 0:11:22 | 0:11:26 | |
Historian Dr Polly Russell explorers the range of royal tastes. | 0:11:26 | 0:11:30 | |
Princes William and Harry are as at home in a burger bar | 0:11:32 | 0:11:35 | |
as a royal banquet. | 0:11:35 | 0:11:36 | |
Their mother, Princess Diana, | 0:11:36 | 0:11:38 | |
was a regular at fashionable eateries like San Lorenzo, | 0:11:38 | 0:11:41 | |
having her own table there in the 1980s. | 0:11:41 | 0:11:44 | |
But the idea of princes or princesses | 0:11:44 | 0:11:46 | |
going out to dine at a restaurant was once unthinkable. | 0:11:46 | 0:11:50 | |
It wasn't until the 1930s that a restaurant actually reserved a table | 0:11:52 | 0:11:56 | |
for an HRH, and that's where I'm going now. | 0:11:56 | 0:11:59 | |
Opened in 1929, Quaglino's quickly became the restaurant | 0:11:59 | 0:12:03 | |
for bright young things. | 0:12:03 | 0:12:05 | |
Until this time, fine dining had been stuffy, | 0:12:05 | 0:12:08 | |
but here the dress code was relaxed, | 0:12:08 | 0:12:10 | |
with cocktails flowing and a heaving dance floor. | 0:12:10 | 0:12:14 | |
By 1935, it had even tempted notorious party boy | 0:12:14 | 0:12:18 | |
the future Edward VIII. | 0:12:18 | 0:12:20 | |
-Hi. -So nice to meet you. Thanks so much for having me. | 0:12:20 | 0:12:22 | |
This is the most amazing place. | 0:12:22 | 0:12:24 | |
Thank you. | 0:12:24 | 0:12:25 | |
Current head chef James Hume has been overseeing | 0:12:25 | 0:12:29 | |
the most recent refurbishment. | 0:12:29 | 0:12:31 | |
Prince Harry was at the launch party. | 0:12:31 | 0:12:32 | |
There is a sort of history of royals coming to Quaglino's, isn't there? | 0:12:34 | 0:12:38 | |
Yeah, it goes back to the '30s when the old Prince of Wales came in. | 0:12:38 | 0:12:42 | |
-He had his own room. -He had his own room? | 0:12:42 | 0:12:44 | |
Yeah, there's a private dining room just behind you. | 0:12:44 | 0:12:46 | |
We still call it 'The Prince of Wales' to this day. | 0:12:46 | 0:12:49 | |
Fantastic. And I suppose he could have gone there and abandoned | 0:12:49 | 0:12:52 | |
the formal dress codes of the day | 0:12:52 | 0:12:53 | |
and sort of relaxed with his friends, presumably? | 0:12:53 | 0:12:56 | |
Yeah, exactly. | 0:12:56 | 0:12:57 | |
What was the menu like in the 1930s? | 0:12:57 | 0:13:00 | |
So much different to today. | 0:13:00 | 0:13:01 | |
Very, very classical French. | 0:13:01 | 0:13:03 | |
Oh, really? And written in French? | 0:13:03 | 0:13:05 | |
-All in French. -All in French. | 0:13:05 | 0:13:07 | |
Yeah. It took me a while to translate them. | 0:13:07 | 0:13:08 | |
POLLY LAUGHS | 0:13:08 | 0:13:10 | |
Two decades later, following the royal abdication | 0:13:10 | 0:13:13 | |
and post-war depression, | 0:13:13 | 0:13:15 | |
a new set of young royals emerged and started to hit the town again. | 0:13:15 | 0:13:19 | |
By the 1950s, | 0:13:19 | 0:13:21 | |
the Princess Margaret was ready to party again | 0:13:21 | 0:13:24 | |
and this is where she came. | 0:13:24 | 0:13:26 | |
She used to have a cornered-off table called the Royal Enclosure. | 0:13:26 | 0:13:28 | |
It was called the Royal Enclosure? | 0:13:28 | 0:13:30 | |
Yeah, just for her, every night reserved. | 0:13:30 | 0:13:32 | |
So she could be seen and see everyone else. | 0:13:32 | 0:13:35 | |
I'm not surprised, because it is the most fabulous, glamorous, | 0:13:35 | 0:13:38 | |
exciting place to be. | 0:13:38 | 0:13:40 | |
In 1956, her sister, Queen Elizabeth, | 0:13:40 | 0:13:43 | |
came and dined here, according to Quaglino's, | 0:13:43 | 0:13:46 | |
and that was apparently the first reigning monarch | 0:13:46 | 0:13:49 | |
-to ever come and eat in a restaurant. -Or so I'm told. | 0:13:49 | 0:13:51 | |
By the 1960s, however, | 0:13:54 | 0:13:55 | |
Princess Margaret sought out a different dining experience. | 0:13:55 | 0:13:59 | |
Around the corner from Kensington Palace, | 0:14:00 | 0:14:02 | |
this hideaway became a favourite for her and her husband, | 0:14:02 | 0:14:05 | |
Anthony Armstrong-Jones. | 0:14:05 | 0:14:07 | |
In 1965, when Princess Margaret and her husband used to come here | 0:14:07 | 0:14:12 | |
to eat, these were her favourite booths to sit in. | 0:14:12 | 0:14:14 | |
It's a space that's about intimacy, relaxing and feeling comfortable. | 0:14:14 | 0:14:19 | |
That must have been the most wonderful thing | 0:14:19 | 0:14:22 | |
if you were Princess Margaret. | 0:14:22 | 0:14:23 | |
This new relaxed style of dining in the 1960s was a direct contrast | 0:14:23 | 0:14:27 | |
to the traditional formality of eating out. | 0:14:27 | 0:14:31 | |
To me, that really speaks of a moment in Britain | 0:14:31 | 0:14:34 | |
where we are starting to question the sort of hierarchies and rules | 0:14:34 | 0:14:38 | |
and that plays out in terms of food. | 0:14:38 | 0:14:41 | |
The restaurant was originally named Nan's Kitchen in the 1960s, | 0:14:41 | 0:14:44 | |
serving home-cooked food. | 0:14:44 | 0:14:47 | |
It's said that their chicken pie was Princess Margaret's favourite | 0:14:47 | 0:14:50 | |
and she enjoyed it so often that they changed the eaterie's name | 0:14:50 | 0:14:55 | |
to Maggie Jones, in her honour. | 0:14:55 | 0:14:56 | |
In the 1960s and the 1970s, Princess Margaret so loved this pie | 0:14:56 | 0:15:01 | |
that she would send her butler from Kensington Palace | 0:15:01 | 0:15:04 | |
to come and get one to eat at home. | 0:15:04 | 0:15:07 | |
And I've heard that some members of the royal family | 0:15:07 | 0:15:10 | |
still like to come here. | 0:15:10 | 0:15:12 | |
Glamorous royal haunts in fashionable London | 0:15:17 | 0:15:19 | |
but for many of the royals, | 0:15:19 | 0:15:21 | |
their favourite haunts have been as far away from London | 0:15:21 | 0:15:24 | |
as you can possibly get. | 0:15:24 | 0:15:25 | |
Yeah, and ever since Queen Victoria they've been mad about Scotland. | 0:15:25 | 0:15:29 | |
Yeah, the late Queen Mother in particular. | 0:15:29 | 0:15:31 | |
She had that Castle of Mey right up in the north of Scotland. | 0:15:31 | 0:15:35 | |
Any further and you're in the Shetland Islands! | 0:15:35 | 0:15:38 | |
The Castle of Mey's got its own cookbook | 0:15:39 | 0:15:41 | |
with a foreword by Prince Charles, | 0:15:41 | 0:15:43 | |
which gives you a bit of an insight into the way of life up there. | 0:15:43 | 0:15:47 | |
Yeah, and today I'm going to prepare a Queen Mother's favourite - | 0:15:47 | 0:15:51 | |
jam puffs - from that cookery book. | 0:15:51 | 0:15:53 | |
Also, it was one of my favourites when I was a little girl. | 0:15:53 | 0:15:56 | |
So I'm going to show you how to make them today. | 0:15:56 | 0:15:58 | |
OK. These are things you can gobble. | 0:15:58 | 0:15:59 | |
Yes, yes, and it's super easy. | 0:15:59 | 0:16:02 | |
All you need is some puff pastry. | 0:16:03 | 0:16:04 | |
This shop-bought, roll-out puff pastry is perfectly fine. | 0:16:04 | 0:16:07 | |
You just want to cut out... | 0:16:08 | 0:16:10 | |
..as many discs as you feel your belly can take. | 0:16:11 | 0:16:14 | |
MICHAEL LAUGHS | 0:16:14 | 0:16:17 | |
But I think recipes like this are so special because you feel like you | 0:16:17 | 0:16:20 | |
have a bit of insight into the kind of more normal or familiar side | 0:16:20 | 0:16:24 | |
of the royal family. Especially if you can relate... | 0:16:24 | 0:16:27 | |
Yeah, you get the sense with the Queen Mother up in the Castle of Mey | 0:16:27 | 0:16:30 | |
that this was kind of, | 0:16:30 | 0:16:32 | |
by royal standards, very simple country life | 0:16:32 | 0:16:34 | |
and probably, looking at that cookbook as well, | 0:16:34 | 0:16:38 | |
fairly simple, if rather upper-class, fare as well. | 0:16:38 | 0:16:42 | |
Yeah, absolutely. | 0:16:42 | 0:16:43 | |
-So we have all our discs here now. -Very neat. | 0:16:43 | 0:16:46 | |
And we're going to make six of the mincemeat and six of the jam. | 0:16:46 | 0:16:49 | |
So would you mind helping me with that? | 0:16:49 | 0:16:51 | |
Would you do the jam ones and I'll do the mincemeat ones? | 0:16:51 | 0:16:53 | |
-Absolutely. -OK, so... | 0:16:53 | 0:16:55 | |
So what jam is this? | 0:16:55 | 0:16:56 | |
This is apricot jam. | 0:16:56 | 0:16:57 | |
So on one side you just want to give a bit like... | 0:16:57 | 0:17:00 | |
Like a small teaspoon of jam. | 0:17:00 | 0:17:03 | |
-Now, I will be judging you on this. -I know, I know. | 0:17:03 | 0:17:05 | |
So if it's wrong, you'll be tidying up. | 0:17:05 | 0:17:08 | |
You can do the washing up afterwards. | 0:17:08 | 0:17:09 | |
You've got the easier one. | 0:17:09 | 0:17:10 | |
It's difficult to get the jam off the spoon, isn't it? | 0:17:10 | 0:17:13 | |
Yep. So try to keep it on one half, one side. | 0:17:13 | 0:17:15 | |
All on one side? OK. | 0:17:15 | 0:17:16 | |
Well, you're going to fold it over, of course, aren't you? | 0:17:16 | 0:17:19 | |
Exactly, and then we're going to put the egg wash on the other side. | 0:17:19 | 0:17:22 | |
Here we go. Oh, I got a lot on that one. | 0:17:22 | 0:17:24 | |
Yeah. Now, you're very slow. | 0:17:24 | 0:17:26 | |
I'm streets ahead of you. I'm very fast so I'm just going to go ahead | 0:17:26 | 0:17:29 | |
-with my egg wash. -OK. | 0:17:29 | 0:17:30 | |
They love jam, the royals, don't they? | 0:17:30 | 0:17:33 | |
Apparently at Buckingham Palace every Sunday | 0:17:33 | 0:17:35 | |
they used to have something called jam pennies, | 0:17:35 | 0:17:38 | |
which was actually just a jam sandwich cut into penny-shaped sizes | 0:17:38 | 0:17:43 | |
by a cake cutter. I think it was mainly for the kids. | 0:17:43 | 0:17:45 | |
-Yeah, I'm going to say, I would have loved that as a kid. -Yeah. | 0:17:45 | 0:17:48 | |
-So you need to egg-wash your... -OK. -Come on, chop chop, let's go. | 0:17:48 | 0:17:52 | |
All right. All right, chef. | 0:17:52 | 0:17:53 | |
I'm going to start folding as you're doing it. | 0:17:53 | 0:17:55 | |
-Oh, I'm making a mess of that. -And give it a good squeeze. | 0:17:55 | 0:17:57 | |
Actually, I think I've got a rare talent for this sort of thing. | 0:17:57 | 0:18:00 | |
I think you do not, but let's keep going! | 0:18:00 | 0:18:03 | |
I think you've just got high standards. | 0:18:03 | 0:18:04 | |
You can't recognise potential when you see it staring you in the face! | 0:18:04 | 0:18:08 | |
Ha-ha! OK, so when you've egg-washed them | 0:18:08 | 0:18:10 | |
you want to fold them over and give them a really good squeeze, | 0:18:10 | 0:18:14 | |
so you're kind of squeezing out the air of them | 0:18:14 | 0:18:17 | |
and sealing it really, really well. | 0:18:17 | 0:18:19 | |
Like a little fruit pasty, if you know what I mean? | 0:18:19 | 0:18:22 | |
There's nothing to this cooking lark, is there? | 0:18:22 | 0:18:25 | |
-No, it's easy-peasy, pie-squeezy. -Turn it over like that? -Yeah. | 0:18:25 | 0:18:28 | |
-Then what do you do? -You're trying to tuck in the filling, | 0:18:28 | 0:18:30 | |
-so that you've just got the pastry on the outside. -OK. | 0:18:30 | 0:18:33 | |
Ah, well, I shouldn't have been so greedy. | 0:18:33 | 0:18:36 | |
The jam's coming out, look. | 0:18:36 | 0:18:39 | |
ANNA LAUGHS | 0:18:39 | 0:18:40 | |
Might have been a little bit too much jam in that! | 0:18:41 | 0:18:43 | |
In all of them, yeah! | 0:18:43 | 0:18:44 | |
-That's greed for you. It's a man thing. -Yeah. | 0:18:45 | 0:18:47 | |
Here we go. | 0:18:47 | 0:18:48 | |
Well, actually, the fun bit happens next. | 0:18:48 | 0:18:50 | |
So now we're going to cut them out. This bit I actually quite like. | 0:18:50 | 0:18:54 | |
As a little kid, this was definitely a side of it that I loved. | 0:18:54 | 0:18:59 | |
Yeah, neatness wasn't the Queen Mother's thing, really, | 0:18:59 | 0:19:02 | |
because they had jam puffs | 0:19:02 | 0:19:03 | |
but I think the Queen Mother had a bit of a wicked sense of humour. | 0:19:03 | 0:19:08 | |
Rather liked them as kind of... | 0:19:08 | 0:19:09 | |
..booby traps for her guests. | 0:19:11 | 0:19:12 | |
-Oh, dear! -I'll tell you more about it. | 0:19:12 | 0:19:14 | |
So you're not going to tell me beforehand, you're going to booby-trap me?! | 0:19:14 | 0:19:17 | |
Yeah, maybe I'm... | 0:19:17 | 0:19:19 | |
I'm going to do what the Queen Mother did to her guests. | 0:19:19 | 0:19:21 | |
-Is that revenge for me getting you to help me to bake? -Exactly. | 0:19:21 | 0:19:24 | |
They go straight into the oven just like this. | 0:19:24 | 0:19:26 | |
-We don't egg-wash the top of them. -No? Why's that? | 0:19:26 | 0:19:29 | |
When we take them out we're going to dust them with icing sugar | 0:19:29 | 0:19:32 | |
and then a bit of magic happens. You put them underneath a grill | 0:19:32 | 0:19:36 | |
and they turn into this beautiful caramel mirror on top. | 0:19:36 | 0:19:39 | |
-Wow. -It's lovely, yeah. | 0:19:39 | 0:19:41 | |
I might leave these ones for later. | 0:19:41 | 0:19:43 | |
Yeah. Yeah, absolutely. | 0:19:43 | 0:19:45 | |
I'm going to put these straight into the oven | 0:19:45 | 0:19:48 | |
for about 10 minutes at 180 degrees. | 0:19:48 | 0:19:50 | |
Now, these ones are already cooked. | 0:19:50 | 0:19:53 | |
But they're not finished, there's still one more stage to go. | 0:19:53 | 0:19:56 | |
So if you just pass me the icing sugar there, please. | 0:19:56 | 0:19:59 | |
-There we go. -And the sieve. | 0:19:59 | 0:20:00 | |
-Yeah. -So all we're going to do is dust these with icing sugar on top | 0:20:00 | 0:20:05 | |
and then we're going to grill it. | 0:20:05 | 0:20:07 | |
We're going to grill it underneath... | 0:20:07 | 0:20:09 | |
Just your normal grill but with the door open | 0:20:09 | 0:20:11 | |
because you've got to keep an eye... | 0:20:11 | 0:20:12 | |
-With the door open? -Door open. You've got to keep an eye on them. | 0:20:12 | 0:20:15 | |
Within 30 seconds to 40 seconds, | 0:20:15 | 0:20:18 | |
these will turn into caramelised kind of glazed mirrors | 0:20:18 | 0:20:22 | |
sitting on top of your jam puffs. | 0:20:22 | 0:20:24 | |
But it's really just a flash grill? | 0:20:24 | 0:20:26 | |
Yeah. Nice and hot. | 0:20:26 | 0:20:27 | |
OK, that's my kind of cooking, takes 30 seconds. | 0:20:29 | 0:20:31 | |
That sounds wonderful to me. | 0:20:31 | 0:20:32 | |
Yeah, that sounds right. | 0:20:32 | 0:20:33 | |
Fast food! | 0:20:33 | 0:20:35 | |
So I'm going to take this over to the oven. | 0:20:35 | 0:20:38 | |
Ah! | 0:20:38 | 0:20:39 | |
Come back soon. | 0:20:39 | 0:20:40 | |
How's it going, Anna? | 0:20:46 | 0:20:47 | |
OK, they're just starting to get crispy, Michael! | 0:20:49 | 0:20:52 | |
That sounds good to me. | 0:20:52 | 0:20:53 | |
How's it going, Anna? | 0:20:55 | 0:20:56 | |
A couple of more minutes, Michael. | 0:20:59 | 0:21:00 | |
If he keeps this up, I'm not going to let him eat them. | 0:21:00 | 0:21:03 | |
Come on, Anna! | 0:21:04 | 0:21:05 | |
They're ready! | 0:21:06 | 0:21:07 | |
Oh! | 0:21:08 | 0:21:10 | |
-Check these puppies out! -Wow! | 0:21:10 | 0:21:14 | |
That looks really nice, doesn't it? | 0:21:14 | 0:21:16 | |
Are we ready to try? | 0:21:16 | 0:21:17 | |
Absolutely, yeah. Come on. | 0:21:17 | 0:21:19 | |
Now, the Queen Mother had this really wicked trick with these. | 0:21:19 | 0:21:24 | |
She'd set off on a picnic with her guests... | 0:21:24 | 0:21:28 | |
-And they loved a picnic, the royals. -They loved a picnic. | 0:21:28 | 0:21:30 | |
And they'd sit down and these would be served | 0:21:30 | 0:21:33 | |
and the Queen Mother would say, | 0:21:33 | 0:21:35 | |
"There's a traditional way to eat these things." | 0:21:35 | 0:21:38 | |
You've got to bite the top off... | 0:21:38 | 0:21:40 | |
Mm! Really nice, by the way. | 0:21:41 | 0:21:43 | |
And you have to, traditionally, fill it up with cream. | 0:21:45 | 0:21:49 | |
Oh, my God! What a mess! | 0:21:49 | 0:21:51 | |
Wait a minute. Exactly. | 0:21:51 | 0:21:53 | |
Fill it up with cream and then eat it. | 0:21:53 | 0:21:55 | |
Now, there's no tradition whatsoever of doing this | 0:21:55 | 0:21:59 | |
but the end result is... Watch... | 0:21:59 | 0:22:01 | |
You can't do it without making a complete mess. | 0:22:06 | 0:22:08 | |
Of course all the people in the presence of royalty, | 0:22:08 | 0:22:10 | |
they've got their little fingers stuck up and all this sort of thing. | 0:22:10 | 0:22:13 | |
Yes! | 0:22:13 | 0:22:15 | |
-I think it was rather cruel. -Yeah! | 0:22:15 | 0:22:17 | |
-Are you going to have one? -Yeah, I'm going to have a go. | 0:22:17 | 0:22:19 | |
Have one of my better ones. | 0:22:19 | 0:22:20 | |
There's a tradition here, Anna. | 0:22:22 | 0:22:24 | |
You've got to fill this up with cream. | 0:22:24 | 0:22:26 | |
There you go. I just want to see you make a mess of yourself. | 0:22:26 | 0:22:30 | |
I'm not going to make a mess. | 0:22:30 | 0:22:31 | |
I'm not going to make a mess. I'm going to eat like a pro. | 0:22:31 | 0:22:33 | |
Go on, go on! Go on! | 0:22:33 | 0:22:35 | |
Mm! I don't care that I made a mess. those are really good. | 0:22:39 | 0:22:44 | |
You were disappointingly neat about that, if I may say so. | 0:22:44 | 0:22:46 | |
Disappointingly neat. | 0:22:46 | 0:22:47 | |
Mainly because you shoved at all in your mouth, all in one! | 0:22:47 | 0:22:52 | |
Well done. You managed the Queen Mother's obstacle course | 0:22:52 | 0:22:55 | |
rather better than most of her guests ever did. | 0:22:55 | 0:22:58 | |
I might have another one. | 0:23:00 | 0:23:01 | |
A passion for jam puffs isn't the only royal favourite | 0:23:02 | 0:23:06 | |
of the late Queen Mother. | 0:23:06 | 0:23:08 | |
She also championed a rich egg and prawn dish | 0:23:08 | 0:23:10 | |
created at another Scottish haunt. | 0:23:10 | 0:23:12 | |
Drumkilbo House in Perthshire is just six miles | 0:23:15 | 0:23:17 | |
from the Queen Mother's childhood home of Glamis Castle. | 0:23:17 | 0:23:21 | |
Once owned by her nephew, | 0:23:21 | 0:23:23 | |
Drumkilbo was once often visited by the royal family. | 0:23:23 | 0:23:26 | |
It was here that the Queen Mother first tasted | 0:23:28 | 0:23:30 | |
their signature seafood delicacy, Eggs Drumkilbo. | 0:23:30 | 0:23:33 | |
Anna's here to find out the recipe's origins | 0:23:34 | 0:23:37 | |
from the Lord of the Manor, Geoffrey Bunting. | 0:23:37 | 0:23:39 | |
Welcome to Drumkilbo. | 0:23:41 | 0:23:42 | |
-Hi. -I'm Geoffrey. | 0:23:42 | 0:23:43 | |
This is the drawing room. | 0:23:44 | 0:23:47 | |
Wow! My goodness, this place is fabulous. | 0:23:47 | 0:23:51 | |
This house evolved out of a medieval fortification | 0:23:51 | 0:23:57 | |
which belonged to the great Robert the Bruce. | 0:23:57 | 0:24:00 | |
So, Geoffrey, tell me how did Eggs Drumkilbo come about? | 0:24:00 | 0:24:03 | |
There was a royal party staying here in my predecessor's time | 0:24:03 | 0:24:10 | |
and one member of the party was very late in arriving | 0:24:10 | 0:24:14 | |
and they realised would not be here in time for dinner. | 0:24:14 | 0:24:19 | |
And the chef, Gladys Davidson, improvised a cold dish to leave out | 0:24:19 | 0:24:25 | |
for the final member of the party | 0:24:25 | 0:24:28 | |
and that was the origin of Oeufs Drumkilbo, | 0:24:28 | 0:24:31 | |
which was then picked up and used at later royal occasions. | 0:24:31 | 0:24:36 | |
Waiting in the Drumkilbo House kitchen | 0:24:38 | 0:24:40 | |
where this royal favourite was created is chef Mark Bull. | 0:24:40 | 0:24:45 | |
It's a lovely dish. Very simple to make at home. | 0:24:45 | 0:24:49 | |
We'll put some of the harder ingredients in first. | 0:24:49 | 0:24:52 | |
The lobster... | 0:24:52 | 0:24:53 | |
..then we put in our prawns. | 0:24:54 | 0:24:55 | |
A bit of tomato puree, a small amount of Tabasco... | 0:24:55 | 0:25:00 | |
The anchovy essence. | 0:25:02 | 0:25:04 | |
I love anchovies. Get them in there. | 0:25:04 | 0:25:06 | |
Give this a little bit of a mix around just now. | 0:25:08 | 0:25:11 | |
You want everything... By the time you put the mayonnaise in, | 0:25:11 | 0:25:14 | |
you want it all evenly mixed and not any lumps, as such. | 0:25:14 | 0:25:17 | |
OK, so, we put the tomato in here now. | 0:25:17 | 0:25:19 | |
Mm-hm. | 0:25:19 | 0:25:21 | |
A lot of tomato goes in here. | 0:25:21 | 0:25:22 | |
We come to the mayonnaise. | 0:25:22 | 0:25:24 | |
That's a lot of mayonnaise. | 0:25:25 | 0:25:27 | |
You don't want it to be pure fish that you're eating. | 0:25:27 | 0:25:29 | |
It's like an upmarket prawn cocktail. | 0:25:29 | 0:25:31 | |
So it does have to have its proper amounts of mayonnaise and... | 0:25:31 | 0:25:35 | |
So, we'll mix this very lightly. | 0:25:35 | 0:25:38 | |
You don't want to...mush up anything at all in here. | 0:25:39 | 0:25:44 | |
Now, the last thing we put in, the eggs. | 0:25:44 | 0:25:47 | |
Have a taste. | 0:25:52 | 0:25:53 | |
Ah! | 0:25:53 | 0:25:54 | |
-Mm! Oh, my God! -Good? | 0:25:56 | 0:25:58 | |
Mm! | 0:25:58 | 0:26:00 | |
So many different flavours. | 0:26:00 | 0:26:01 | |
Mm! | 0:26:01 | 0:26:02 | |
Next stage... | 0:26:02 | 0:26:03 | |
I think I can help you with this. | 0:26:06 | 0:26:07 | |
Yeah, you can. That's good. | 0:26:07 | 0:26:08 | |
Of course, yeah. | 0:26:08 | 0:26:09 | |
Yeah. Are we going to have enough for these? | 0:26:12 | 0:26:15 | |
Yeah, we'll see, we'll see. | 0:26:15 | 0:26:16 | |
We don't put too much in - | 0:26:16 | 0:26:17 | |
you want it to have a bit of character, rather than just flat, | 0:26:17 | 0:26:20 | |
as you've just done. That's good. Well done! | 0:26:20 | 0:26:23 | |
We put little bit of garnish on them. | 0:26:23 | 0:26:26 | |
Just a little piece of fancy tomato. | 0:26:26 | 0:26:28 | |
Easy to do, put a little bit of slice through it. | 0:26:28 | 0:26:30 | |
-I always like dill. -I love a bit of dill. | 0:26:30 | 0:26:32 | |
I like dill with any kind of fish. It's nice and soft, plenty flavour. | 0:26:32 | 0:26:36 | |
Is it true that the royals have used it often as a picnic dish? | 0:26:38 | 0:26:41 | |
It was a favourite of the Queen Mother's | 0:26:41 | 0:26:42 | |
but I know a lot of the royal family also like it. | 0:26:42 | 0:26:45 | |
Do you reckon they're using the same recipe as you? | 0:26:45 | 0:26:47 | |
I would hope so. | 0:26:47 | 0:26:48 | |
So am I eating a dish fit for a queen? | 0:26:48 | 0:26:51 | |
Well, you are. Now some people will change it a little bit | 0:26:51 | 0:26:55 | |
but this is the original recipe. | 0:26:55 | 0:26:57 | |
Eggs Drumkilbo has travelled far beyond its Perthshire roots. | 0:26:57 | 0:27:01 | |
For staff travelling with the busy royals, | 0:27:01 | 0:27:04 | |
an understanding of their personal tastes is essential. | 0:27:04 | 0:27:07 | |
Grant Harold here has been butler to Prince Charles and Prince William | 0:27:11 | 0:27:14 | |
and Prince Harry, and been off on several trips to their haunts. | 0:27:14 | 0:27:18 | |
You were based at Highgrove when you were Prince Charles's butler, | 0:27:18 | 0:27:21 | |
but you went on tours with him to some of these places. | 0:27:21 | 0:27:24 | |
Absolutely, and I felt very lucky to be able to travel to Castle of Mey, | 0:27:24 | 0:27:27 | |
and Balmoral Castle, Sandringham House | 0:27:27 | 0:27:30 | |
and Holyrood obviously as well - the main residence in Scotland. | 0:27:30 | 0:27:34 | |
So it was quite a privilege to be able travel round with him. | 0:27:34 | 0:27:37 | |
Was it a fairly gamey affair? I mean, what are these places like? | 0:27:37 | 0:27:41 | |
Some of them are huge, as you can imagine. | 0:27:41 | 0:27:44 | |
They can be a little bit eerie. | 0:27:44 | 0:27:45 | |
I remember being at the Castle of Mey, arriving up there | 0:27:45 | 0:27:48 | |
and it was my first evening. | 0:27:48 | 0:27:49 | |
I went to bed after obviously doing the dinner, | 0:27:49 | 0:27:52 | |
as you can imagine, quite tired, sat on my bed and suddenly I felt | 0:27:52 | 0:27:55 | |
this thing hit me in the back of the head, | 0:27:55 | 0:27:56 | |
and I looked up and there was a bat. | 0:27:56 | 0:27:58 | |
I thought, "Fantastic! Just what I've been always wanting, | 0:27:58 | 0:28:01 | |
"a bat flying round the room." | 0:28:01 | 0:28:02 | |
So I very quickly opened the window and it went back out. | 0:28:02 | 0:28:05 | |
-Did you yell? -I did, actually. | 0:28:05 | 0:28:07 | |
Yes, I did. I yelled rather loudly. | 0:28:07 | 0:28:10 | |
I think the royals and the staff all could hear my screams. | 0:28:10 | 0:28:14 | |
And being a butler there when you're on the road, | 0:28:14 | 0:28:16 | |
is that different from being a butler back at Highgrove? | 0:28:16 | 0:28:19 | |
-It's very much... -Do you mix more with the royals? | 0:28:19 | 0:28:21 | |
Well, you do. I mean, you're still doing all the traditional jobs | 0:28:21 | 0:28:24 | |
of a butler, serving the tables, | 0:28:24 | 0:28:25 | |
looking after the guests, but at the same time, | 0:28:25 | 0:28:28 | |
they actually allow you to get involved in, for example, | 0:28:28 | 0:28:31 | |
the kind of balls that take place, the parties. | 0:28:31 | 0:28:34 | |
I mean, I've been so lucky that I've been invited to many different | 0:28:34 | 0:28:36 | |
royal events, including the Ghillies Ball, | 0:28:36 | 0:28:39 | |
which is obviously quite a famous dance at Balmoral Castle. | 0:28:39 | 0:28:42 | |
Have you danced with the Queen? | 0:28:42 | 0:28:43 | |
I have danced with the Queen. | 0:28:43 | 0:28:44 | |
I danced with the Queen and the Duchess of Cornwall | 0:28:44 | 0:28:47 | |
and this was a dream of mine when I was a youngster. | 0:28:47 | 0:28:49 | |
I remember watching a documentary about the Queen | 0:28:49 | 0:28:51 | |
and seeing the Ghillies Ball and I thought it'd be amazing | 0:28:51 | 0:28:53 | |
one day to actually get to dance with them. | 0:28:53 | 0:28:55 | |
Little did I realise that probably about 20-odd years later | 0:28:55 | 0:28:57 | |
I would be dancing with the Queen. | 0:28:57 | 0:28:59 | |
Does Prince Charles take his own food with him from Highgrove? | 0:28:59 | 0:29:02 | |
He's a bit of a foodie, isn't he? | 0:29:02 | 0:29:04 | |
He's a huge believer in obviously food with... | 0:29:04 | 0:29:07 | |
Being grown organically. | 0:29:07 | 0:29:08 | |
Highgrove is a fantastic example of that. | 0:29:08 | 0:29:10 | |
I think like anybody that believes in growing things the correct way, | 0:29:10 | 0:29:15 | |
you know, the food will travel round, and he's passionate about it. | 0:29:15 | 0:29:18 | |
You know, he really promotes organic food | 0:29:18 | 0:29:21 | |
and obviously you can see that from Highgrove. | 0:29:21 | 0:29:24 | |
I'll bear that in mind. Thanks. | 0:29:24 | 0:29:26 | |
Prince Charles is always keen to talk about food, | 0:29:27 | 0:29:30 | |
particularly with his chefs. | 0:29:30 | 0:29:32 | |
One renowned chef who's very familiar with Highgrove produce | 0:29:37 | 0:29:41 | |
is Anton Mosimann. | 0:29:41 | 0:29:43 | |
Four generations of the royal family have enjoyed his cuisine | 0:29:43 | 0:29:46 | |
and he's a firm favourite of Prince Charles. | 0:29:46 | 0:29:49 | |
I was asked to cook for Prince Charles the first time in Prague | 0:29:49 | 0:29:54 | |
for the Prague Heritage fund. | 0:29:54 | 0:29:56 | |
350 people for four days. | 0:29:56 | 0:29:58 | |
It was an incredible occasion. | 0:30:00 | 0:30:01 | |
Most head of states of Europe were actually part of it. | 0:30:03 | 0:30:06 | |
Since then, I have been cooking many, many meals for him. | 0:30:08 | 0:30:10 | |
I must say, he loves his food. | 0:30:11 | 0:30:14 | |
It's such a pleasure to have such a distinguished guest | 0:30:14 | 0:30:17 | |
with such good taste. | 0:30:17 | 0:30:18 | |
They both share a passion for food | 0:30:18 | 0:30:20 | |
and how to grow the best quality ingredients. | 0:30:20 | 0:30:23 | |
I was brought up with organic food. | 0:30:23 | 0:30:26 | |
In those days there was nothing artificial. | 0:30:26 | 0:30:29 | |
Everything was fresh from the farm. | 0:30:29 | 0:30:31 | |
Not necessarily the most expensive ingredients, but the best. | 0:30:31 | 0:30:34 | |
And you can do wonderful things with very basic, simple produce. | 0:30:35 | 0:30:39 | |
His Royal Highness the Prince, very much in the same line. | 0:30:40 | 0:30:44 | |
We have very much in common and when we talk about food | 0:30:44 | 0:30:48 | |
it's always a fantastic pleasure. | 0:30:48 | 0:30:50 | |
It's not just food this Michelin-starred chef uses, | 0:30:50 | 0:30:53 | |
but his style of cooking that finds favour with royalty. | 0:30:53 | 0:30:57 | |
25 years ago I created cuisine naturelle, a style of cooking | 0:30:57 | 0:31:01 | |
without fat, without cream, without butter, less salt and less sugar. | 0:31:01 | 0:31:08 | |
So instead of salt, | 0:31:08 | 0:31:09 | |
I used fresh herbs and for less sugar | 0:31:09 | 0:31:12 | |
I used orange juice, grapefruit, fruit juices to make it up. | 0:31:12 | 0:31:16 | |
It's what I like to cook. | 0:31:18 | 0:31:21 | |
And that's what people today like to eat because it's healthy, it's fun, | 0:31:21 | 0:31:26 | |
it's sharing food and it's very honest food. | 0:31:26 | 0:31:29 | |
Today, Anton is preparing a typical Highgrove dish. | 0:31:32 | 0:31:35 | |
This dish is a saddle of lamb, | 0:31:35 | 0:31:38 | |
Highgrove Lamb fillet. | 0:31:38 | 0:31:40 | |
The quality is just outstanding. | 0:31:40 | 0:31:42 | |
Look at the colour. No fat whatsoever. | 0:31:42 | 0:31:45 | |
All just plain, pure meat. | 0:31:45 | 0:31:48 | |
I can't really wait to tuck into it. | 0:31:48 | 0:31:50 | |
I roast it with some fresh rosemary. | 0:31:51 | 0:31:54 | |
As a garnish I have roast new potatoes, | 0:31:54 | 0:31:57 | |
kale with some spinach, | 0:31:57 | 0:31:59 | |
Brussels sprouts - just the leaves... | 0:31:59 | 0:32:01 | |
..and carrots. | 0:32:02 | 0:32:04 | |
First, we heat a bit of oil. | 0:32:04 | 0:32:08 | |
Give that a bit of salt and pepper. | 0:32:08 | 0:32:11 | |
You know, I'm a great believer that food should be seasoned | 0:32:13 | 0:32:16 | |
before it's cooked because once the pores are closed, | 0:32:16 | 0:32:19 | |
you can't season it any more. | 0:32:19 | 0:32:21 | |
You have to season it beforehand. | 0:32:21 | 0:32:23 | |
I just want to sear the lamb on both sides very quickly. | 0:32:25 | 0:32:29 | |
Nice and brown. | 0:32:29 | 0:32:30 | |
A piece of rosemary. | 0:32:31 | 0:32:33 | |
The smell of fresh rosemary now is just so beautiful. | 0:32:35 | 0:32:39 | |
Just fantastic. So off it goes in the oven for about three minutes. | 0:32:39 | 0:32:44 | |
Anton has cooked for the grandest of occasions but many of his royal fans | 0:32:50 | 0:32:54 | |
have also come to his private dining club in Belgravia. | 0:32:54 | 0:32:58 | |
Here, I'm cooking for friends. | 0:33:00 | 0:33:02 | |
I'm cooking for people I know. | 0:33:02 | 0:33:04 | |
It is like a big family. | 0:33:05 | 0:33:07 | |
It's fantastic. Only this week we had a head of state here. | 0:33:07 | 0:33:11 | |
Because it's private, that's what people like. | 0:33:11 | 0:33:13 | |
Back in the kitchen, | 0:33:16 | 0:33:17 | |
after three minutes in the oven, the lamb is ready. | 0:33:17 | 0:33:20 | |
Anton serves it with a red wine sauce... | 0:33:20 | 0:33:23 | |
..perfect for any royal occasion. | 0:33:24 | 0:33:26 | |
I had the pleasure of cooking | 0:33:27 | 0:33:29 | |
for his Royal Highness's 50th birthday party | 0:33:29 | 0:33:32 | |
and this exactly the kind of food he likes. | 0:33:32 | 0:33:35 | |
He wants the best and, for me, | 0:33:35 | 0:33:37 | |
that is exactly what I cook for - the best. | 0:33:37 | 0:33:41 | |
And if this tasty dish observes the best principles of healthy eating, | 0:33:41 | 0:33:45 | |
it surely allows for a spectacular dessert. | 0:33:45 | 0:33:48 | |
Our palace kitchen maid Mildred Nicholls | 0:33:50 | 0:33:52 | |
was clearly influenced by the chef Escoffier | 0:33:52 | 0:33:55 | |
at the favourite royal haunt the Savoy when she created her... | 0:33:55 | 0:33:59 | |
Pudding time now. Time to wind back the clock. | 0:34:03 | 0:34:06 | |
Time to open the recipe book of our kitchen maid Mildred Nicholls, | 0:34:06 | 0:34:11 | |
who, remember, worked in Buckingham Palace | 0:34:11 | 0:34:13 | |
in the early years of the 1900s, | 0:34:13 | 0:34:14 | |
and a wonderful pudding. | 0:34:14 | 0:34:16 | |
Look, Anna - mille feuilles Mont Blanc. | 0:34:16 | 0:34:19 | |
Mont Blanc's the mountain covered in snow, | 0:34:19 | 0:34:22 | |
which might be appropriate later. | 0:34:22 | 0:34:24 | |
Mille feuilles, 1,000 leaves. | 0:34:24 | 0:34:26 | |
Escoffier's recipe, wasn't it? | 0:34:26 | 0:34:27 | |
Yes, I think you're right. Yes. | 0:34:27 | 0:34:29 | |
Royal chef, king of chefs. Do you think he was the king of chefs? | 0:34:29 | 0:34:32 | |
Oh, well, I think it's up for debate. | 0:34:32 | 0:34:34 | |
You know, there's been a few greats, but he's definitely up there. | 0:34:34 | 0:34:38 | |
Are you going to do this, the very same recipe? | 0:34:38 | 0:34:40 | |
I'm going to do it exactly the same as she did. | 0:34:40 | 0:34:42 | |
-As Mildred did it 110 years ago? -Absolutely. | 0:34:42 | 0:34:45 | |
What do you start with? | 0:34:45 | 0:34:46 | |
OK, so start with our puff pastry. | 0:34:46 | 0:34:48 | |
You need to cut out five disks. | 0:34:48 | 0:34:50 | |
You need two cutters, one needs to be your large one | 0:34:50 | 0:34:53 | |
and then a smaller one to cut out the centres. | 0:34:53 | 0:34:55 | |
Now, this is the puff pastry, the thousand leaves | 0:34:55 | 0:34:57 | |
Escoffier thing. In the school tuck shop it was called a cream slice. | 0:34:57 | 0:35:01 | |
-Oh, right. This is a very posh... -Or vanilla slice. | 0:35:01 | 0:35:03 | |
This is a posh cream slice. | 0:35:03 | 0:35:04 | |
OK. So we're going to... | 0:35:04 | 0:35:06 | |
These have been baked in the oven | 0:35:06 | 0:35:08 | |
at about 180 degrees for about 20 minutes. | 0:35:08 | 0:35:10 | |
So we're going to stick these discs of puff pastry together | 0:35:10 | 0:35:14 | |
with an apricot jam. So I'm going to use a brush for this. | 0:35:14 | 0:35:18 | |
We brush it all around. | 0:35:18 | 0:35:19 | |
-You're going to make a tower of this stuff, are you? -That's right, yes. | 0:35:19 | 0:35:22 | |
And use apricot jam as the glue? | 0:35:22 | 0:35:24 | |
That's right, exactly. | 0:35:24 | 0:35:26 | |
So it gives a bit of sweetness to it and, just like you say, | 0:35:26 | 0:35:29 | |
it's like a glue. So we place it on top. | 0:35:29 | 0:35:31 | |
You know I love building things. This looks like fun. | 0:35:32 | 0:35:36 | |
And this will really make it stick, will it? | 0:35:36 | 0:35:39 | |
Yes, this will make it stick because | 0:35:39 | 0:35:41 | |
the jam has been warmed up so to make it more liquid. So then it is, | 0:35:41 | 0:35:44 | |
it's like a little sweet glue holding it all together. | 0:35:44 | 0:35:47 | |
It's quite a tower, isn't it? | 0:35:47 | 0:35:48 | |
It is. Then we're going to fill the centre with some cream | 0:35:48 | 0:35:53 | |
and some chestnut puree. | 0:35:53 | 0:35:54 | |
So at the end we'll finish it as well with the marron glace. | 0:35:54 | 0:35:58 | |
-You're putting some on the top as well? -Yeah. | 0:35:58 | 0:36:01 | |
Because that's the top of your stack. | 0:36:01 | 0:36:03 | |
Yeah, and I think it needs the sweetness as well, yeah. | 0:36:03 | 0:36:05 | |
So tell me about the other ingredients you've got there. | 0:36:05 | 0:36:08 | |
OK, so, you have your whipped cream, | 0:36:08 | 0:36:11 | |
you've got your chestnut puree and you've got your marron glace. | 0:36:11 | 0:36:15 | |
Now, marron glace is what? | 0:36:15 | 0:36:17 | |
A crystalline horse... | 0:36:17 | 0:36:19 | |
Not horse chestnut, chestnut. | 0:36:19 | 0:36:21 | |
Yes, that's right. A very... | 0:36:21 | 0:36:23 | |
The French love them, don't they? | 0:36:23 | 0:36:24 | |
Yeah, they do love them. | 0:36:24 | 0:36:25 | |
Now, I'm not 100% a massive fan. | 0:36:25 | 0:36:28 | |
Why? I don't know, I think it's the texture | 0:36:28 | 0:36:31 | |
-but I also think it's an acquired taste. -You're right. | 0:36:31 | 0:36:33 | |
-Do you like them? -I don't know. | 0:36:33 | 0:36:35 | |
-I'll see if I can acquire it. -Go for it. | 0:36:35 | 0:36:37 | |
I'm pretty keen on nuts. | 0:36:37 | 0:36:38 | |
How's that? | 0:36:41 | 0:36:43 | |
UNCONVINCINGLY: Mm... | 0:36:43 | 0:36:44 | |
I've acquired it. This minute. | 0:36:44 | 0:36:46 | |
Oh, that's quite nice. I'll have that later. | 0:36:47 | 0:36:49 | |
OK, so let's start with this. | 0:36:49 | 0:36:51 | |
I'm going to start with the puree in the centre. | 0:36:51 | 0:36:53 | |
-A spoonful... -So is that a pureed version...? | 0:36:53 | 0:36:56 | |
Exactly. That's exactly it. | 0:36:56 | 0:36:57 | |
It's a pureed... And you can buy chestnut puree, | 0:36:57 | 0:36:59 | |
you don't have to make it yourself. | 0:36:59 | 0:37:01 | |
OK. I'm going to put a little bit of cream in the centre. | 0:37:01 | 0:37:03 | |
Oh, so you're doing this... | 0:37:03 | 0:37:05 | |
So you want to fill the centre. It's like a surprise inside it, | 0:37:05 | 0:37:08 | |
so nobody knows that that's there until you cut into it. | 0:37:08 | 0:37:11 | |
So another big spoon of that. | 0:37:11 | 0:37:14 | |
So you're doing a layer each of these as well? | 0:37:14 | 0:37:16 | |
Yeah. The whole thing is in layers | 0:37:16 | 0:37:18 | |
-but this is cream and the pureed chestnut? -Yeah. | 0:37:18 | 0:37:20 | |
It's quite a unique cake. | 0:37:22 | 0:37:24 | |
I've never seen anything like this before. | 0:37:24 | 0:37:26 | |
But then it's a combination of two things, isn't it? | 0:37:26 | 0:37:28 | |
I mean, the mille feuilles is one thing | 0:37:28 | 0:37:31 | |
and Mont Blanc, that is a cake all to itself, isn't it? | 0:37:31 | 0:37:34 | |
You're so knowledgeable. Honestly, I think you're teaching me! | 0:37:34 | 0:37:37 | |
You know how it is. Years of experience! | 0:37:37 | 0:37:39 | |
But that's right, isn't it? Mont Blanc is a cake in and of itself? | 0:37:39 | 0:37:44 | |
With chestnuts. Oh, right. | 0:37:44 | 0:37:45 | |
And presumably it's got cream on the top like the snow on the mountain? | 0:37:45 | 0:37:49 | |
Yeah. OK, so... | 0:37:49 | 0:37:51 | |
Oh, my God! | 0:37:51 | 0:37:52 | |
So plenty of cream on top. | 0:37:52 | 0:37:54 | |
It's a Weight Watchers cake, isn't it(?) | 0:37:55 | 0:37:58 | |
Yeah, no, you're not on a diet when you're eating this. | 0:37:58 | 0:38:01 | |
Surely not. Golly. | 0:38:01 | 0:38:02 | |
Whoa! | 0:38:02 | 0:38:04 | |
OK. Yeah! | 0:38:04 | 0:38:06 | |
So the whole idea is to pile it up on top | 0:38:06 | 0:38:09 | |
then gently nudge it around the sides. | 0:38:09 | 0:38:12 | |
That's why you want it | 0:38:12 | 0:38:13 | |
kind of top-heavy, so it can kind of drip down. | 0:38:13 | 0:38:16 | |
Now, tell me, Mildred was a pastry chef at Buckingham Palace. | 0:38:16 | 0:38:19 | |
Yep. And she was there, I don't know, 14-15 years, | 0:38:19 | 0:38:22 | |
and she managed to get from being seventh pastry chef | 0:38:22 | 0:38:25 | |
to being third or fourth pastry chef... | 0:38:25 | 0:38:26 | |
-Which would have been a huge thing. -Over that whole career. | 0:38:26 | 0:38:29 | |
But that would have been a huge thing | 0:38:29 | 0:38:30 | |
because once you got a job like that, you'd never let go of it. | 0:38:30 | 0:38:33 | |
So you'd be waiting for people to be dropping like flies | 0:38:33 | 0:38:36 | |
before you could get promoted. | 0:38:36 | 0:38:37 | |
-But you were a pastry chef. -I was... God, many, many moons ago. | 0:38:37 | 0:38:40 | |
Now you're an executive chef and a real boss. | 0:38:40 | 0:38:42 | |
-Yes. -A tyrant I think they call you. | 0:38:42 | 0:38:44 | |
A tyrant, yeah. | 0:38:44 | 0:38:45 | |
Over a couple of restaurants. | 0:38:45 | 0:38:47 | |
Nobody would dare say that to my face but...no, I'm not a tyrant. | 0:38:47 | 0:38:50 | |
But you've had the opportunity for promotion | 0:38:50 | 0:38:52 | |
that she presumably wouldn't have had. | 0:38:52 | 0:38:54 | |
No, but I mean, it's a different world now. | 0:38:54 | 0:38:57 | |
Cooking for back then... I mean, the opportunities are huge. | 0:38:57 | 0:39:01 | |
Back then, to work for the royals, you know, | 0:39:01 | 0:39:04 | |
that's the best job she could have gotten. | 0:39:04 | 0:39:06 | |
Presumably, she'd never have been first pastry chef, | 0:39:06 | 0:39:10 | |
let alone like you, an executive chef. | 0:39:10 | 0:39:11 | |
Well, I mean, she probably wouldn't have been allowed | 0:39:11 | 0:39:14 | |
-because she was a woman. -Yeah. | 0:39:14 | 0:39:16 | |
That was left for the boys to be in charge. | 0:39:16 | 0:39:18 | |
So you're putting pistachios on the top. | 0:39:18 | 0:39:20 | |
Yeah, I'm going to put pistachios on the top, and quite generous. | 0:39:20 | 0:39:22 | |
Give it a sprinkle. | 0:39:22 | 0:39:24 | |
Why? Well, it looks nice but... | 0:39:24 | 0:39:26 | |
it gives it a crunchy top to it? | 0:39:26 | 0:39:28 | |
It a lovely crunchy top | 0:39:28 | 0:39:30 | |
and a lovely flavour off your pistachios as well. | 0:39:30 | 0:39:32 | |
-So, now I'm going to... -Whoa! | 0:39:32 | 0:39:35 | |
I know, actually, it's pretty heavy! | 0:39:35 | 0:39:38 | |
-Oh... -This is the bit... | 0:39:38 | 0:39:40 | |
Don't drop, don't drop! | 0:39:40 | 0:39:41 | |
Well done. | 0:39:41 | 0:39:43 | |
I was never going to drop it. | 0:39:44 | 0:39:46 | |
OK, so now I'm going to bring this to here. | 0:39:46 | 0:39:49 | |
I think in Mildred's recipe | 0:39:49 | 0:39:50 | |
she does mention placing the marron glace around... | 0:39:50 | 0:39:53 | |
-On the side? -Yeah. | 0:39:53 | 0:39:54 | |
I have a feeling this is partly her creation. | 0:39:54 | 0:39:57 | |
I don't know why I think that but, just reading the recipe, | 0:39:57 | 0:39:59 | |
I feel like there's an interpretation from her. | 0:39:59 | 0:40:02 | |
She made it her own? | 0:40:02 | 0:40:03 | |
Well, perhaps. I'm sure there would have been opportunities for them... | 0:40:03 | 0:40:06 | |
To experiment? | 0:40:06 | 0:40:08 | |
Yeah, there must have been. | 0:40:08 | 0:40:09 | |
Well, they must have spent long, long hours in the kitchens. | 0:40:09 | 0:40:12 | |
Also, I think Mildred did mention the idea that | 0:40:12 | 0:40:15 | |
she just piped a little bit of cream in between each one. | 0:40:15 | 0:40:18 | |
This decoration, isn't it? | 0:40:18 | 0:40:20 | |
And you kind of hoped you'd get one of the marron glace in your slice? | 0:40:20 | 0:40:23 | |
Well, that's what you'd be hoping for. Well, that's what you... | 0:40:23 | 0:40:25 | |
Unless it's me! That's what I'M hoping for! | 0:40:25 | 0:40:27 | |
We're perfectly matched here because | 0:40:27 | 0:40:29 | |
you don't particularly want the marron glace, do you? | 0:40:29 | 0:40:32 | |
No, I don't but I wonder if I were to make this for myself, | 0:40:32 | 0:40:34 | |
what might be a nice alternative could even be any fresh fruit. | 0:40:34 | 0:40:38 | |
-Yeah. -Because it's cream and pastry, | 0:40:38 | 0:40:40 | |
it could be lovely with some strawberries. | 0:40:40 | 0:40:42 | |
Something to cut into that softness of the taste. | 0:40:42 | 0:40:44 | |
Yeah, it could be quite nice. | 0:40:44 | 0:40:46 | |
OK, shall I put that over here? There we go. | 0:40:46 | 0:40:48 | |
I might have a bit more of my marron glace. | 0:40:48 | 0:40:50 | |
So there we have it - mille feuilles Mont Blanc. | 0:40:50 | 0:40:53 | |
-Tricky thing to cut, I would imagine. -Yes. | 0:40:54 | 0:40:56 | |
But don't let that put you off. | 0:40:56 | 0:40:58 | |
It's not going to put me off because you're going to cut it! | 0:40:58 | 0:41:01 | |
OK. Here we go. | 0:41:04 | 0:41:06 | |
Righto. | 0:41:06 | 0:41:07 | |
Let's put that there. | 0:41:07 | 0:41:08 | |
OK. Oh, yes. | 0:41:11 | 0:41:13 | |
Yes, yes, yes. It's going through. | 0:41:13 | 0:41:15 | |
Mind you, I am rather good at this sort of stuff. | 0:41:15 | 0:41:17 | |
Oh! OK. | 0:41:17 | 0:41:20 | |
Is that about the right size, do you think? | 0:41:21 | 0:41:23 | |
Yeah, I think, as a portion. | 0:41:23 | 0:41:24 | |
I don't want to wreck it. | 0:41:24 | 0:41:26 | |
Don't wreck it. | 0:41:26 | 0:41:27 | |
I'm not sure I've gone all the way to the bottom. | 0:41:30 | 0:41:34 | |
There we go. | 0:41:34 | 0:41:35 | |
-Now, have I made a complete horlicks this? -Looks OK. | 0:41:35 | 0:41:38 | |
You don't sound terribly convinced. | 0:41:38 | 0:41:41 | |
I'm not convinced. | 0:41:41 | 0:41:42 | |
Here we go. | 0:41:43 | 0:41:45 | |
There! | 0:41:45 | 0:41:46 | |
-That's not bad. -That's not bad! | 0:41:46 | 0:41:47 | |
Oh, there we go. | 0:41:49 | 0:41:51 | |
Now, I missed the...marron. | 0:41:51 | 0:41:54 | |
There we go. I'll pop it on the back. | 0:41:56 | 0:41:58 | |
You can eat that because I'm not interested in the marron glace. | 0:41:58 | 0:42:01 | |
I'll have the marron glace. What about you having the other bit? | 0:42:01 | 0:42:04 | |
-Go on. -OK. | 0:42:04 | 0:42:05 | |
That wasn't exactly a big bite. | 0:42:11 | 0:42:13 | |
What's it like? | 0:42:13 | 0:42:14 | |
I'm being careful. It's delicious. | 0:42:14 | 0:42:17 | |
-Is it? -Mm! -OK. | 0:42:17 | 0:42:18 | |
Mm! | 0:42:24 | 0:42:25 | |
Takes you back to the school tuck shop! | 0:42:25 | 0:42:28 | |
I mean, that was a bit better and I was a bit younger. | 0:42:28 | 0:42:31 | |
Keep going. Go on, have a bit more. | 0:42:31 | 0:42:34 | |
No, I'm OK. I think I'll leave it up to you. | 0:42:34 | 0:42:36 | |
Mm! No, I like it and I'm going to finish it off. | 0:42:36 | 0:42:40 | |
It's going to take me a bit of time, and we have to go, I'm afraid. | 0:42:40 | 0:42:44 | |
That's it from the celebrations of delicious | 0:42:44 | 0:42:48 | |
and sometimes rather wicked royal haunts. | 0:42:48 | 0:42:51 | |
See you next time. | 0:42:51 | 0:42:53 |