0:00:04 > 0:00:06Hello, I'm Michael Buerk.
0:00:06 > 0:00:10Welcome to a brand-new series of Royal Recipes.
0:00:10 > 0:00:12This time, we're at Westonbirt House,
0:00:12 > 0:00:16formerly a grand country house, now a boarding school,
0:00:16 > 0:00:20which has played host to royal visitors for over 100 years.
0:00:21 > 0:00:24In this series, we're delving even further back in time to reveal over
0:00:24 > 0:00:27600 years of royal food heritage.
0:00:27 > 0:00:30You play Anne Boleyn...
0:00:30 > 0:00:32and I will play Henry VIII.
0:00:32 > 0:00:35And we've been busy unlocking the secrets of Britain's great food
0:00:35 > 0:00:40archives, discovering rare and unseen recipes that have been royal
0:00:40 > 0:00:41favourites through the ages...
0:00:42 > 0:00:46..from the earliest royal cookbook in 1390...
0:00:46 > 0:00:50It's so precious, so special, that I'm not allowed to touch it.
0:00:50 > 0:00:53..to Tudor treats from the court of Henry VIII.
0:00:53 > 0:00:54I can't wait for this!
0:00:54 > 0:00:56One, two, three.
0:00:58 > 0:01:01We'll be exploring the great culinary traditions enjoyed by
0:01:01 > 0:01:05the royal family, from the grand to the ground-breaking,
0:01:05 > 0:01:07as well as the surprisingly simple...
0:01:07 > 0:01:10I did think that was going to be a disaster.
0:01:11 > 0:01:13Whoo!
0:01:14 > 0:01:17..as we hear from a host of royal chefs...
0:01:17 > 0:01:21Prince Philip would walk past or pop his head in, "What's for dinner,
0:01:21 > 0:01:23"what are we having?" Oh, yeah.
0:01:23 > 0:01:25It's not just a normal kitchen.
0:01:25 > 0:01:28..and meet the people who provide for the royal table.
0:01:28 > 0:01:32If it's OK for the Queen, it's OK for everyone.
0:01:32 > 0:01:34Welcome to Royal Recipes.
0:01:43 > 0:01:48Today, we're looking at royalty during the dark days of war and strife.
0:01:48 > 0:01:53The British royal families always had a role to play during times of national suffering.
0:01:58 > 0:02:01From active service to rewarding bravery,
0:02:01 > 0:02:04the royal family has supported British troops at home and abroad
0:02:04 > 0:02:05for generations.
0:02:08 > 0:02:11And just like us, they've been subjected to food rations and have
0:02:11 > 0:02:15celebrated in style at the end of major conflicts.
0:02:18 > 0:02:20Coming up...
0:02:20 > 0:02:23We go alfresco with Michelin-starred chef Paul Ainsworth,
0:02:23 > 0:02:27with a dish craved by a soldier prince on active service.
0:02:27 > 0:02:28It's meant to be bangers and mash.
0:02:28 > 0:02:30- Where's the mash?- You're going to love this.
0:02:30 > 0:02:31There's our potatoes.
0:02:31 > 0:02:32MICHAEL LAUGHS
0:02:32 > 0:02:36Dr Polly Russell explores the royal tradition of morale-boosting gifts
0:02:36 > 0:02:38and sweets to overseas troops.
0:02:38 > 0:02:40Ooh. It smells of, sort of,
0:02:40 > 0:02:43- tobacco-y chocolate.- It's got a tobacco kind of feel. - Isn't that extraordinary?
0:02:43 > 0:02:45And the original foil there as well.
0:02:45 > 0:02:48And we visit a Kentish brewery that made history when it became
0:02:48 > 0:02:52a temporary prison for an exiled king.
0:02:52 > 0:02:57This brewery played a vitally important role for three days in
0:02:57 > 0:03:01an event which, if it was badly handled, could have resulted in another civil war.
0:03:03 > 0:03:06But we start our look at the royals' experience of wartime
0:03:06 > 0:03:08with a frugal fish dish.
0:03:13 > 0:03:17I'm here in the Royal Recipes kitchen with Michelin-starred chef
0:03:17 > 0:03:19Paul Ainsworth. Rations, Paul?
0:03:19 > 0:03:21I don't think so.
0:03:21 > 0:03:23- Not here, no. - Well, what are you doing?
0:03:23 > 0:03:26We're going to do hot smoked salmon kedgeree.
0:03:26 > 0:03:28Yeah. And there's a reason for this.
0:03:28 > 0:03:30During the war, the royal family...
0:03:30 > 0:03:33the Second World War, this is, the royal family were, in theory
0:03:33 > 0:03:37at least, as subject to food rationing as everybody else.
0:03:37 > 0:03:41- Right.- Now, fish wasn't rationed in quite the same way as all the other
0:03:41 > 0:03:43kinds of food. Things like haddock,
0:03:43 > 0:03:46which is the normal thing you have in kedgeree, isn't it,
0:03:46 > 0:03:48- smoked haddock...- Yes, yeah. - Well, they were in short supply.
0:03:48 > 0:03:51But the royals on the estate had...
0:03:51 > 0:03:54coincidentally, a glut of salmon.
0:03:54 > 0:03:57- Oh, right, OK.- And the Queen decided, that's the present Queen's
0:03:57 > 0:04:02mother, decided that they'd replace the smoked haddock with salmon and
0:04:02 > 0:04:05it should be a real staple diet for the royals during the war.
0:04:05 > 0:04:06What's your version going to look like?
0:04:06 > 0:04:08Right, come and have a look.
0:04:08 > 0:04:10- I will.- OK. So we're not going to mess around with this.
0:04:10 > 0:04:13We're going to do a proper, good, old-fashioned kedgeree.
0:04:13 > 0:04:15So in here, we've got our onions that have been softening down in
0:04:15 > 0:04:18- a lot of butter.- Yeah.- We've chopped green chilli...
0:04:18 > 0:04:20Next, I've peeled some ginger,
0:04:20 > 0:04:22and I'm just going to grate that straight in.
0:04:25 > 0:04:26So, we've got that in there, like so.
0:04:26 > 0:04:28- Next...- Next.- ..curry powder.
0:04:28 > 0:04:30- Yeah.- Really nice kind of...
0:04:30 > 0:04:32- Oh, yeah.- ..dark, good quality curry powder.
0:04:32 > 0:04:34- Yeah.- Shake in that, like so.
0:04:34 > 0:04:37And now I've got here some cardamom.
0:04:37 > 0:04:39The seed inside, you see it all popping out?
0:04:39 > 0:04:41- Yeah, yeah.- Just want to get that in there.
0:04:41 > 0:04:44So got we've the spices in there with the onions, the butter, the chilli.
0:04:44 > 0:04:46And, right, you just...
0:04:46 > 0:04:48You just know... Smell in there.
0:04:48 > 0:04:50- You know good things are coming. - Yeah.
0:04:50 > 0:04:51MICHAEL CHUCKLES
0:04:51 > 0:04:53How do you stop it burning?
0:04:53 > 0:04:56Just low heat. Cooking should be a relaxed, lovely time.
0:04:56 > 0:04:58And that's what we're having here, isn't it?
0:04:58 > 0:05:01OK. Now we're going to add in some water, and the reason we're going to
0:05:01 > 0:05:05add the water in is we're going to almost make, like, a little sauce...
0:05:05 > 0:05:08- Yeah.- ..in the bottom there. It's going to coat all of that lovely,
0:05:08 > 0:05:10lovely rice. Happy so far?
0:05:10 > 0:05:12- Happy so far.- Good.- Because what's really interesting is this
0:05:12 > 0:05:17originated in India as khichri, which is the South Asian name for it.
0:05:17 > 0:05:20- Yeah.- And it was just a very basic comfort food for individuals.
0:05:20 > 0:05:22It was just rice and lentils.
0:05:22 > 0:05:26It was the Brits, when they went there, rather liked this kind of stuff.
0:05:26 > 0:05:31One of them described it as the "delightful-est food".
0:05:31 > 0:05:34- That's rather a nice line, isn't it? - Do you like kedgeree?- I love it, actually, yeah.
0:05:34 > 0:05:39- I really do. I normally have it for breakfast but it's the sort of thing you can have for lunch.- Yeah, yeah.
0:05:39 > 0:05:43Absolutely. We see breakfast very different, but this is very popular
0:05:43 > 0:05:47- for breakfast...- Yeah. - ..like you say, in India, Asia and stuff like that.
0:05:47 > 0:05:51- Yeah.- That, kind of, rice for breakfast. Right, if you just keep stirring like I've done.
0:05:51 > 0:05:52- I will.- And keep just basically,
0:05:52 > 0:05:56we want to coat the rice in all of that lovely chilli and that
0:05:56 > 0:05:58beautiful curry powder and the butter.
0:05:58 > 0:06:00- OK.- So that's it, just keep turning that over.
0:06:00 > 0:06:02It won't catch, the heat is down.
0:06:02 > 0:06:03Next, we're going to poach an egg.
0:06:03 > 0:06:06Now, none of that vinegar malarkey
0:06:06 > 0:06:09- or anything like that.- But surely you've got to put vinegar in, to
0:06:09 > 0:06:12- stop the thing going all over the place?- No. Do you know how you get great poached eggs?
0:06:12 > 0:06:16- How?- The freshest eggs you can possibly find.
0:06:16 > 0:06:19As the egg falls through the water and it's spinning,
0:06:19 > 0:06:21that's what's wrapping the yolk around.
0:06:21 > 0:06:25Not vinegar. So we're just going to turn our heat down there, Michael, and just let that poach.
0:06:25 > 0:06:28- That's not going to take very long, is it?- Our kedgeree is nice and ready.- Yeah.
0:06:28 > 0:06:30Now we're going to chop some herbs.
0:06:31 > 0:06:34Lovely, beautiful, flat-leaf parsley.
0:06:34 > 0:06:37So this was the staple for the royal family throughout the war.
0:06:37 > 0:06:42For breakfast, mainly, but they did have it for a great celebration
0:06:42 > 0:06:45lunch with Winston Churchill on the Victory Day.
0:06:45 > 0:06:47- Victory in Europe Day...- Right, OK. - ..in 1945.
0:06:47 > 0:06:49- Yeah.- This was what they served up,
0:06:49 > 0:06:52so they obviously liked it...
0:06:52 > 0:06:57- or rather loved it. - Michael, would you be so kind to flake the salmon for me?
0:06:57 > 0:06:59You work me hard, Chef. You work me hard.
0:06:59 > 0:07:03- I know, I know.- Now, this is hot smoked salmon, isn't it?
0:07:03 > 0:07:05- Absolutely.- Whereas the other form of smoked salmon is just cured.
0:07:05 > 0:07:08It's cold smoked, so it's just the flavour of the smoke...
0:07:08 > 0:07:09- Yeah.- ..and no heat.
0:07:10 > 0:07:14But kedgeree requires a smoked fish of some kind, doesn't it?
0:07:14 > 0:07:18Absolutely. I think things like smoked haddock, beautiful smoked
0:07:18 > 0:07:20salmon, smoked mackerel...
0:07:20 > 0:07:22they all work really, really well.
0:07:22 > 0:07:25It really takes to a nice smoked fish.
0:07:26 > 0:07:29Our egg is just beautifully poaching away and I just want to make sure
0:07:29 > 0:07:32that we serve it so it's lovely and runny
0:07:32 > 0:07:34cos that's like a little sauce maker,
0:07:34 > 0:07:37that lovely oozing yolk coming out.
0:07:37 > 0:07:41OK. In our bowl, we're going to take some creme fraiche.
0:07:41 > 0:07:45The reason I love creme fraiche so much, say, over cream,
0:07:45 > 0:07:47is you get that wonderful acidity...
0:07:47 > 0:07:48- Yeah.- ..and that is important.
0:07:48 > 0:07:54- Yeah.- So what I've done is I've just put some lovely lemon zest in there.
0:07:54 > 0:07:56OK. Lemon, fish, the rice, the curry...
0:07:56 > 0:07:59- Yeah.- ..all work brilliantly together.
0:07:59 > 0:08:01- Have a smell of that.- Oh, yeah!
0:08:01 > 0:08:03Now, we're going to mix, like so.
0:08:03 > 0:08:05Now, the purpose of this is to...
0:08:06 > 0:08:09..give it a little bit more body, or...?
0:08:09 > 0:08:11- Yeah.- Yeah.- Now we're just... One last thing.
0:08:14 > 0:08:16More lemon. OK?
0:08:16 > 0:08:17You don't use a squeezer, I notice.
0:08:17 > 0:08:19- No.- Those big, hammy fists...
0:08:19 > 0:08:21Yeah.
0:08:21 > 0:08:23Feel, touch and feel.
0:08:23 > 0:08:24Good seasoning, all right?
0:08:24 > 0:08:26One last, final mix.
0:08:28 > 0:08:31We're doing this because it was a staple of the royal family during the Second World War.
0:08:31 > 0:08:36But it's been brought bang up-to-date, and only recently,
0:08:36 > 0:08:39there was a big banquet laid on by the Queen and the Duke and Duchess of Cambridge
0:08:39 > 0:08:44to mark the Anglo-Indian Year Of Culture.
0:08:44 > 0:08:48- OK.- And they served salmon kedgeree croquettes,
0:08:48 > 0:08:51which is a new take on this old dish.
0:08:51 > 0:08:53- Cos it really is an Anglo-Indian dish, isn't it?- It really is.
0:08:53 > 0:08:58Started in India, but with a real British imperial twist.
0:09:02 > 0:09:05Little bit more zest over the top.
0:09:05 > 0:09:07Yeah. And...
0:09:07 > 0:09:09Keeping you in suspense.
0:09:09 > 0:09:10MICHAEL LAUGHS
0:09:10 > 0:09:11Some more chives.
0:09:11 > 0:09:14Yeah. That looks terrific.
0:09:14 > 0:09:18- Wow!- And there you have hot smoked salmon kedgeree, a poached egg,
0:09:18 > 0:09:20- and some chive creme fraiche. - What a dish
0:09:20 > 0:09:24for the royal family to start their day in a country at war.
0:09:24 > 0:09:25Shall we have a taste?
0:09:25 > 0:09:27Yes! There we go.
0:09:28 > 0:09:31- Right, you go for...- No, no, no. - Yeah, you go.- Come on.- Right...
0:09:32 > 0:09:34Aw, I wanted to do that.
0:09:34 > 0:09:35Look at the yolk on that.
0:09:35 > 0:09:36Look at that.
0:09:37 > 0:09:38It's all flavours that go.
0:09:38 > 0:09:40- Curry and eggs work so well.- Mmm!
0:09:40 > 0:09:42Salmon and eggs.
0:09:42 > 0:09:44Mmm!
0:09:45 > 0:09:47That is very good.
0:09:47 > 0:09:51It was always known, apparently, in India as a comfort food and at that
0:09:51 > 0:09:53time of really great discomfort...
0:09:54 > 0:09:56..well, you couldn't have anything better.
0:09:56 > 0:09:58Whatever else is going around,
0:09:58 > 0:10:01a nice plate of food will always make the heart warm.
0:10:02 > 0:10:04Certainly makes my heart warm.
0:10:04 > 0:10:05I'm going to have some more.
0:10:06 > 0:10:09A tasty royal fish dish
0:10:09 > 0:10:12which made the very best use of rationed ingredients.
0:10:18 > 0:10:19During the Second World War,
0:10:19 > 0:10:24the then-Princess Elizabeth joined the Auxiliary Territorial Service
0:10:24 > 0:10:27and trained as a driver and mechanic.
0:10:27 > 0:10:3030 years earlier, her great aunt, Princess Mary,
0:10:30 > 0:10:33decided she wanted to do her bit for the servicemen who were putting
0:10:33 > 0:10:36themselves in harm's way during the First World War.
0:10:40 > 0:10:45Princess Mary was adamant that every sailor afloat and every soldier at
0:10:45 > 0:10:47the front should have something to cheer them up.
0:10:48 > 0:10:52The result, in October 1914, was the gift fund box.
0:10:53 > 0:10:57Social historian Polly Russell went to the National Army Museum to meet
0:10:57 > 0:11:03curator Rebecca Newell and discover more about Princess Mary's thoughtful undertaking.
0:11:04 > 0:11:07The idea was that Princess Mary wanted them to realise and think
0:11:07 > 0:11:09about the fact that people at home were worried about them,
0:11:09 > 0:11:11thinking of them, wanting to celebrate with them.
0:11:11 > 0:11:15She devised this treat that would be sent out to the troops.
0:11:15 > 0:11:17It's not sort of thrown together, is it?
0:11:17 > 0:11:20- I mean, there's a real care and attention there, in all of... - There is.
0:11:20 > 0:11:23- ..all of the sort of embossing.- In these kind of embossed cartouches,
0:11:23 > 0:11:25you can see the allies of Britain marked out.
0:11:25 > 0:11:30- So, Serbia, France, Belgium, Japan, Russia and Montenegro there. - Wonderful.
0:11:30 > 0:11:33And then, crucially, what was inside this beautiful box?
0:11:33 > 0:11:37So, the committee decided on what was a predominantly smoking box,
0:11:37 > 0:11:41so tobacco, cigarettes, a pipe and some writing materials.
0:11:41 > 0:11:45But it was quickly realised by them that they needed a non-smoking option.
0:11:45 > 0:11:48So they put together an option that included acid drops,
0:11:48 > 0:11:50- or as we might know them, lemon drops.- Oh, OK.
0:11:50 > 0:11:54When the project was extended to include other people at the front,
0:11:54 > 0:11:57including nurses, yet another option was made with more chocolate in it.
0:11:57 > 0:12:01And of course, she included a card from her and her father, the King,
0:12:01 > 0:12:03and a photographic portrait of her.
0:12:03 > 0:12:06So, the soldiers felt very connected to her and she received many,
0:12:06 > 0:12:08many letters of thanks sent to the Palace.
0:12:08 > 0:12:10Oh, so the response was really positive, was it?
0:12:10 > 0:12:12Do we have evidence of that?
0:12:12 > 0:12:15Yeah, there are many letters, and also officers that are writing
0:12:15 > 0:12:19saying, "The troops feel really wonderfully cherished by the fact
0:12:19 > 0:12:20"that they've received these gifts."
0:12:20 > 0:12:25Where did this tradition of royals sending out sort of comfort food,
0:12:25 > 0:12:26gifts, to the troops begin?
0:12:26 > 0:12:28I think it really began with Victoria.
0:12:28 > 0:12:30So she had championed the idea
0:12:30 > 0:12:32of that personal connection with soldiers.
0:12:36 > 0:12:41Victoria's 64-year reign saw a number of overseas conflicts.
0:12:41 > 0:12:43The Crimean War broke out in 1853,
0:12:43 > 0:12:47when Britain and her allies challenged Russian imperial expansion.
0:12:48 > 0:12:52Newspaper reporters went out to witness, first-hand, the realities
0:12:52 > 0:12:57of war, and sent back horror stories of the dreadful conditions endured by the soldiers.
0:12:57 > 0:13:01It not only shocked the nation, but affected Queen Victoria deeply.
0:13:03 > 0:13:05If you think to the recruitment at that time,
0:13:05 > 0:13:09almost 90% of potential recruits are turned away for ill-health and
0:13:09 > 0:13:13malnourishment. Victoria had championed the use of beef tea,
0:13:13 > 0:13:16sending beef tea out, and of course this is a time when canning and
0:13:16 > 0:13:18tinning becomes much more widespread.
0:13:18 > 0:13:22And so Bovril and beef tea as a warming, nourishing drink,
0:13:22 > 0:13:25and also to flavour very boring rations, were something that troops
0:13:25 > 0:13:28really appreciated.
0:13:28 > 0:13:29After the scandal of Crimea,
0:13:29 > 0:13:33where soldiers were dying not just from injuries but from freezing cold
0:13:33 > 0:13:35weather and lack of food,
0:13:35 > 0:13:39there was a greater awareness of the cruelties of military life overseas.
0:13:40 > 0:13:43In the Second Boer War of 1899,
0:13:43 > 0:13:46more soldiers died from disease than were killed by the enemy -
0:13:46 > 0:13:48a result of poor supplies.
0:13:50 > 0:13:54Victoria resolved to dispatch gift boxes to show royal support
0:13:54 > 0:13:56for her suffering troops.
0:13:58 > 0:14:02In the Boer War, she sent out a gift package which is very different,
0:14:02 > 0:14:05- isn't it?- That's right, and it really moves into a kind of luxury item.
0:14:05 > 0:14:09She commissioned the three leading chocolate makers of the day
0:14:09 > 0:14:12to produce a chocolate box that she could send to troops.
0:14:12 > 0:14:16And you can see here a message, "I wish you a happy New Year, Victoria R."
0:14:16 > 0:14:18Her cipher, here.
0:14:18 > 0:14:20So again, a very personal feel.
0:14:21 > 0:14:23- If we open it...- Ooh, it's still got the chocolate in it.
0:14:23 > 0:14:26And it's still got the chocolate, so you can see that the...
0:14:26 > 0:14:29- Quite a substantial amount of it, actually...- That is quite a lot.
0:14:29 > 0:14:31..when you're facing quite brutal conditions.
0:14:31 > 0:14:35I'm going to... Ooh, it smells of sort of tobacco-y chocolate.
0:14:35 > 0:14:38- It's got a tobacco kind of feel. - Isn't that extraordinary? - The original foil there as well.
0:14:38 > 0:14:42It's actually about so much more than the contents as consumables.
0:14:42 > 0:14:44Isn't it? It's really about what it means.
0:14:44 > 0:14:47About being remembered, about a connection with home,
0:14:47 > 0:14:49about being thought of still.
0:14:49 > 0:14:53So you really get the sense that the royal family were trying to connect
0:14:53 > 0:14:56with the soldiers, and really understanding the sort of plight
0:14:56 > 0:14:59of the men fighting out in this Boer War.
0:14:59 > 0:15:02I think so. And at the time, Boer War and First World War,
0:15:02 > 0:15:06we're talking about royals who are embroiled in active service.
0:15:06 > 0:15:10And so the women of the royal family were not immune from the kind of
0:15:10 > 0:15:12experiences that their contemporaries were facing.
0:15:15 > 0:15:20Today, it's charities which organise gift boxes, but the royal connection continues.
0:15:20 > 0:15:22Camilla, the Duchess of Cornwall,
0:15:22 > 0:15:25is in regular contact with troops, and has been known to send flowers,
0:15:25 > 0:15:27chocolates, and even whisky.
0:15:27 > 0:15:32It seems likely that if Britain is ever at war with troops serving
0:15:32 > 0:15:37abroad, that this royal tradition of sending comfort from the home front
0:15:37 > 0:15:38will continue.
0:15:46 > 0:15:47Since the First World War,
0:15:47 > 0:15:50the British Armed Forces have been deployed somewhere in the world
0:15:50 > 0:15:55on a fairly permanent basis, most recently in the Middle East.
0:15:55 > 0:15:59And Prince Harry famously did two tours of duty in Afghanistan.
0:15:59 > 0:16:02Paul, I wonder what he made of the rations.
0:16:02 > 0:16:03Apparently, he wasn't too keen,
0:16:03 > 0:16:07and all he could think about and crave was bangers and mash.
0:16:07 > 0:16:09And that is what we're going to be cooking today.
0:16:15 > 0:16:17So, that is a Cumberland sausage, eh?
0:16:17 > 0:16:19Very traditional sausage, yes.
0:16:19 > 0:16:22All sausages were like this originally.
0:16:22 > 0:16:25And it wasn't until the reign of Charles I that some enterprising
0:16:25 > 0:16:28butcher had the idea that, "Ooh, I'll just snip these up,"
0:16:28 > 0:16:30and made the sausage links we get today.
0:16:30 > 0:16:33Yeah. So, like, the Cumberland's the, sort of, the most traditional sausage, isn't it?
0:16:33 > 0:16:38It is. I mean, this one goes back, Lake District, Cumbria, for 500 years, apparently.
0:16:38 > 0:16:40What are you doing?
0:16:40 > 0:16:42What a lot of people do, they put sausages straight on.
0:16:42 > 0:16:44There's no harm in just seasoning the outside as well.
0:16:44 > 0:16:48- Yeah.- OK? So you just bring out that flavour right the way through.
0:16:48 > 0:16:49And the oil you've put on there?
0:16:49 > 0:16:53And the oil I've put on there as well because, again, you've got that
0:16:53 > 0:16:56casing and you don't want it to dry when it goes on top.
0:16:56 > 0:16:58You want to get that cooking straight away.
0:16:58 > 0:17:01- OK?- Yeah.- So we just turn straight over...
0:17:01 > 0:17:03- Yeah.- ..like that.
0:17:03 > 0:17:05Put some more oil just on top.
0:17:05 > 0:17:09- It's kind of...- And what happens is, Michael, the oil then drips down onto the charcoal.
0:17:09 > 0:17:11Well, doesn't it flame up, then?
0:17:11 > 0:17:13Exactly. Flame up, which is what you want,
0:17:13 > 0:17:16so you get that lovely smoky flavours, roasting heat.
0:17:16 > 0:17:19I've always thought, with barbecues, you had to try and stop the flames.
0:17:19 > 0:17:22- When it's scorching...- Control it.
0:17:22 > 0:17:23- Control it.- Oh, right.
0:17:23 > 0:17:24And yeah, you're absolutely right.
0:17:24 > 0:17:27We don't want to be engulfed now in flames,
0:17:27 > 0:17:29- but we want to be kind of cooking away.- Yeah.
0:17:30 > 0:17:33The other interesting thing for me here, summertime,
0:17:33 > 0:17:35I think people just think that barbecues are just for this...
0:17:35 > 0:17:37- Yeah.- ..just for sausages and burgers and chicken.
0:17:37 > 0:17:41- Take the whole meal out there, cos we're going to do the whole meal on here.- OK.
0:17:41 > 0:17:43So, right now I've got onion gravy cooking away.
0:17:43 > 0:17:45- If you just come and have a look. - Yeah.
0:17:45 > 0:17:47We've just got these red onions which have just been on,
0:17:47 > 0:17:49just in a little bit of oil, softening.
0:17:49 > 0:17:53So the first thing we're going to put in is our thyme and rosemary.
0:17:53 > 0:17:55Just a little bit into there.
0:17:55 > 0:17:57Like so.
0:17:57 > 0:18:00OK? All the while, keeping an eye on our sausages.
0:18:00 > 0:18:02- All right? - MICHAEL LAUGHS
0:18:02 > 0:18:04Then we're going to add in sugar.
0:18:06 > 0:18:09- OK?- Yeah.- Just stir that in.
0:18:09 > 0:18:12Dreaming of bangers and mash... MICHAEL LAUGHS
0:18:12 > 0:18:15- I suppose...- You can't imagine Charles I or Victoria dreaming of
0:18:15 > 0:18:17bangers and mash.
0:18:17 > 0:18:19- But then, they weren't in Afghanistan.- No, they weren't.
0:18:19 > 0:18:21For me, man after my own heart.
0:18:21 > 0:18:23- You're a bangers and mash man, are you?- Oh, I am.
0:18:23 > 0:18:25- Yeah.- English mustard.
0:18:25 > 0:18:28- OK?- Very much more powerful than the French stuff, isn't it?
0:18:28 > 0:18:29Absolutely. Another...
0:18:29 > 0:18:31little bit more seasoning in there, like so.
0:18:31 > 0:18:34- Yeah.- In with our red wine.
0:18:34 > 0:18:36So, you see, we're cooking on it, it's great.
0:18:36 > 0:18:37Take everything outdoors.
0:18:37 > 0:18:39Stir that in. Now,
0:18:39 > 0:18:43what you would want to do is reduce that right down and then add in
0:18:43 > 0:18:45- the beef stock.- Why beef stock?
0:18:45 > 0:18:46Pork stock's too thin.
0:18:46 > 0:18:48You don't get enough body out of the bones.
0:18:48 > 0:18:50- Yeah.- Beef bones, you do.
0:18:50 > 0:18:51Ooh, look at it.
0:18:52 > 0:18:55It's meant to be bangers and mash. Where's the mash?
0:18:55 > 0:18:57Right. You're going to love this.
0:18:57 > 0:19:00- You know I said we're cooking everything outside?- Yeah.
0:19:00 > 0:19:01Come over here.
0:19:02 > 0:19:04- There's our potatoes. - MICHAEL LAUGHS
0:19:04 > 0:19:07Just taken a jacket potato, rubbed it in oil,
0:19:07 > 0:19:09seasoned the outside with salt.
0:19:09 > 0:19:10Wrapped them in tinfoil,
0:19:10 > 0:19:13pricked them all over, and then put them over this side.
0:19:13 > 0:19:16All the coals are over that side, cooking our sausages and our gravy.
0:19:16 > 0:19:18- So it's the colder, cooler side of the...- Cooler, but...- ..barbecue.
0:19:18 > 0:19:21..again, that indirect heat kind of going round.
0:19:21 > 0:19:23And just cook them until they're really nice and soft.
0:19:23 > 0:19:24So, do you see?
0:19:24 > 0:19:27We're just using every bit of the barbecue.
0:19:27 > 0:19:29Brilliant. Take our potatoes out.
0:19:29 > 0:19:31You're a real enthusiast for this kind of cooking, aren't you?
0:19:31 > 0:19:34I really am, Michael, cos we don't get chance to cook outdoors
0:19:34 > 0:19:36a lot in this country, obviously, cos of the weather.
0:19:36 > 0:19:39You say we don't. The royal family seem to.
0:19:39 > 0:19:42Prince Philip, he seems to be always out there with his Land Rover and
0:19:42 > 0:19:45his Steak Dianes and all this kind of stuff!
0:19:45 > 0:19:48- THEY LAUGH Just like you.- What I wanted to show
0:19:48 > 0:19:51today was, we've done potatoes out here, sausages out here, and made a gravy out here.
0:19:51 > 0:19:53- Yeah.- Fantastic.- Yeah, all outdoors.
0:19:53 > 0:19:55- Right, so now, let's move over to the potatoes.- Right.
0:19:55 > 0:19:57So, in here we've got these wonderful...
0:19:57 > 0:20:00- Oh, they look good.- Look at those. Don't they look good?- Yeah.
0:20:00 > 0:20:03- Now, this, you're going to be really impressed. - How long has that been there?
0:20:03 > 0:20:04- About an hour.- Oh, really?
0:20:04 > 0:20:07So I've seasoned... Look how roasted and lovely...
0:20:07 > 0:20:11Lovely like that. Cut them up in wedges, drizzle some olive oil and season them, brilliant.
0:20:11 > 0:20:12But we're going to make a really...
0:20:12 > 0:20:16None of that poncy pomme puree and cream and milk and all that.
0:20:16 > 0:20:19Proper, almost, kind of, crushed potatoes with butter.
0:20:19 > 0:20:22- Yeah.- All right? So...- And Harry, of course, can get this any time
0:20:22 > 0:20:24he wants now, his bangers and mash. He's left the...
0:20:24 > 0:20:26He's left the Army, hasn't he?
0:20:26 > 0:20:28- Yes.- There we go.
0:20:29 > 0:20:31- What are you doing, scooping it all out?- Scooping it all out.
0:20:31 > 0:20:33Cos you got all the lovely flavour...
0:20:33 > 0:20:36You know when you boil potatoes in the pan with the skins off,
0:20:36 > 0:20:37a lot of that flavour...
0:20:37 > 0:20:40a lot of that flavour is going into the water, Michael.
0:20:40 > 0:20:42- Yeah.- OK? This, none of that flavour...
0:20:42 > 0:20:44You've got all the flavour still stuck inside the potato.
0:20:44 > 0:20:48And it's lovely and dry and it's not saturated with water.
0:20:48 > 0:20:51And this is a lovely way of doing mashed potato.
0:20:51 > 0:20:53In with that.
0:20:53 > 0:20:55Look at how yellow and gorgeous that butter is.
0:20:55 > 0:20:58You're not tempted to slice it up so you've got the flavour of the skin?
0:20:58 > 0:21:00And then, all I'm going to do...
0:21:00 > 0:21:03- But no milk, I notice.- No milk, just pure flavour of the potato...- Yeah.
0:21:03 > 0:21:06..with a little bit of butter and seasoning.
0:21:06 > 0:21:08- Yeah.- Absolutely delicious.
0:21:08 > 0:21:10- That's really rich, though. - And now we're ready to plate up.
0:21:10 > 0:21:14- I'm just going to go check on the sausages.- Now, how long will the sausages take?
0:21:14 > 0:21:17- Quite a thin sausage, this one, isn't it?- Quite a thin sausage. - It's not a really fat...
0:21:17 > 0:21:19Just have a feel of it there in the centre.
0:21:19 > 0:21:21- I'm not going to burn my hand, am I? - No, not at all.
0:21:21 > 0:21:23- OK?- Oh, yeah. - Just firm to the touch.
0:21:23 > 0:21:24Doesn't take no time at all.
0:21:24 > 0:21:26So we'll just take...
0:21:26 > 0:21:29take that one there. Look at... And see all the, pour the juices of that one on that one.
0:21:29 > 0:21:32- Yeah.- Absolutely delicious. - Don't waste anything.
0:21:32 > 0:21:34- Shall I take these out of the way? - No, nothing at all.
0:21:34 > 0:21:36Let me put these out of the way. There we go.
0:21:36 > 0:21:37Lift our sausages off, like so. OK?
0:21:41 > 0:21:42- Mashed potato...- Yeah.
0:21:42 > 0:21:44Look at the cracked pepper in it, Michael.
0:21:44 > 0:21:47- Yeah.- Buttery, got lovely texture...
0:21:47 > 0:21:49and we want that. You know, people say,
0:21:49 > 0:21:52"Ooh, lumpy mash," and stuff like that - there's a difference. It's all soft.
0:21:52 > 0:21:54- You don't always want it very creamy.- No, you don't.
0:21:54 > 0:21:57- What do the French call it, pomme puree?- Pomme puree, yeah.
0:21:57 > 0:21:59Sausage on top like that.
0:21:59 > 0:22:01Stir your gravy.
0:22:01 > 0:22:03The trick is, get loads of onions.
0:22:03 > 0:22:05And tilt off a bit of that gravy.
0:22:05 > 0:22:09- So it's more onion than gravy? - Yeah, we want more onion than gravy.
0:22:09 > 0:22:11- And then...- Right on the top? - Right on the top.
0:22:11 > 0:22:13- I mean, come on.- Ah!- Whoa!
0:22:13 > 0:22:15There's a little waterfall of it...
0:22:15 > 0:22:17You've got to admit, Prince Harry
0:22:17 > 0:22:20has got it absolutely spot on, for me.
0:22:20 > 0:22:21MICHAEL LAUGHS
0:22:21 > 0:22:23All right?
0:22:23 > 0:22:25Oh, perfect British combination.
0:22:25 > 0:22:27- Can we have a go?- Get stuck in.
0:22:27 > 0:22:29- Knife and fork there for you. - And for you.
0:22:29 > 0:22:32- There you are, a fork.- Thank you. - There's a knife. Where do you start, the middle?
0:22:32 > 0:22:34For me, yeah, go straight in.
0:22:34 > 0:22:36Nah, I'm going to chop a bit off the end there.
0:22:36 > 0:22:38I love sausages.
0:22:38 > 0:22:39OK.
0:22:41 > 0:22:42Mmm! Oh!
0:22:44 > 0:22:48You've done well there. The onions, you're right, and the gravy...
0:22:48 > 0:22:50It's the gravy that makes these dishes, isn't it?
0:22:50 > 0:22:52And you know that smoky char on the outside?
0:22:52 > 0:22:54- Mmm.- It all adds to it. - That's what I was going to say.
0:22:54 > 0:22:56It's charred on the outside...
0:22:56 > 0:22:58lovely and meaty inside.
0:22:58 > 0:23:01- Oh, my God.- Oh, it's really nice. Mmm!
0:23:01 > 0:23:03- Just what I ordered, Sergeant Major! - Yes!
0:23:03 > 0:23:05A comforting classic.
0:23:05 > 0:23:08The perfect welcoming dish for soldiers
0:23:08 > 0:23:10returning from the front line.
0:23:15 > 0:23:19Something else Prince Harry reportedly craved during
0:23:19 > 0:23:21his Afghan tour was a cold beer.
0:23:21 > 0:23:24And it seems the prince may have acquired the taste for a pint of
0:23:24 > 0:23:26the good stuff from his father,
0:23:26 > 0:23:29who's partial to a Kentish beer from a brewery that's been in
0:23:29 > 0:23:31business for centuries.
0:23:36 > 0:23:38Britain's oldest brewery was founded
0:23:38 > 0:23:41in 1698 and has a long-standing
0:23:41 > 0:23:44connection with the royal family and the Armed Forces.
0:23:44 > 0:23:46Today, it's run by Jonathan Neame,
0:23:46 > 0:23:49the fifth generation of his brewing family.
0:23:50 > 0:23:53We like to call ourselves the home of the hop
0:23:53 > 0:23:54and modern-day beer brewing.
0:23:55 > 0:23:58But back in the mid-17th century,
0:23:58 > 0:24:02the brewery became known not for its beer, but for the part it played in
0:24:02 > 0:24:03a dramatic royal incident.
0:24:05 > 0:24:08In 1688, the Glorious or Bloodless Revolution,
0:24:08 > 0:24:13and this brewery played a vitally important role, for three days,
0:24:13 > 0:24:17in an event which, if it was badly handled, could have resulted in another civil war.
0:24:19 > 0:24:23King James II was overthrown by William of Orange.
0:24:23 > 0:24:26His plan was to flee to France, but he didn't get far.
0:24:26 > 0:24:30His ship ran aground on the Kentish coast.
0:24:30 > 0:24:33He was over just across the water on the Isle of Sheppey
0:24:33 > 0:24:37trying to take a boat from a place called Shellness over to France as a
0:24:37 > 0:24:42safe haven, but was spotted and was captured by local people, we think
0:24:42 > 0:24:45local fishermen, and was brought here to this brewery,
0:24:45 > 0:24:48to the house of the Mayor.
0:24:48 > 0:24:51James was briefly held at the brewery as a prisoner, but his
0:24:51 > 0:24:54captors were sympathetic to his plight, and let him flee to France
0:24:54 > 0:24:56to escape the new King's forces.
0:25:03 > 0:25:04It's steeped in history.
0:25:04 > 0:25:08No wonder this brewery still boasts a royal association.
0:25:08 > 0:25:12Its popular ales have been given their seal of approval.
0:25:12 > 0:25:16We received the Royal Warrant in January 1998.
0:25:16 > 0:25:19We were graced by the presence of His Royal Highness, the Prince of Wales
0:25:19 > 0:25:20during that year,
0:25:20 > 0:25:23who came and presented the warrant in person.
0:25:23 > 0:25:27People still talk about it to this day, nearly 20 years later.
0:25:29 > 0:25:34On Charles' visit, he sampled one of the brewery's signature ales.
0:25:34 > 0:25:38Its name is taken from the iconic warplane that played a significant
0:25:38 > 0:25:41part in helping the Allies win the Second World War.
0:25:42 > 0:25:46All of the skies above was where the Battle of Britain was fought.
0:25:46 > 0:25:50My grandfather and a lot of employees here at the brewery
0:25:50 > 0:25:52were drafted at that time.
0:25:52 > 0:25:5350 years later, 1990,
0:25:53 > 0:25:57we thought we really needed to do something to commemorate this
0:25:57 > 0:26:01remarkable event, so we brewed a beer called Spitfire and here we are
0:26:01 > 0:26:0727 years later, and I'm very proud that the beer is still going and still so well-liked today.
0:26:09 > 0:26:14For centuries, Kent's fertile, well-drained soil and mild climate
0:26:14 > 0:26:16have made it a perfect hop growing region.
0:26:17 > 0:26:21The hops are a wonderful, magical ingredient,
0:26:21 > 0:26:25that really makes a difference between English beer and what you
0:26:25 > 0:26:27get in the rest of the world.
0:26:27 > 0:26:31The first step in making the beer is harvesting the flowers or seed cones
0:26:31 > 0:26:34from these climbing plants at the end of summer.
0:26:36 > 0:26:37The machine comes along.
0:26:37 > 0:26:39It's cut at the bottom on the hill here.
0:26:39 > 0:26:43And then it's pulled off the string and then dragged to the machine.
0:26:43 > 0:26:47And you're basically trying to take the cones away from the leaf and
0:26:47 > 0:26:51it's that cone that you're then taking to the hop oast to dry and
0:26:51 > 0:26:53eventually to brew with.
0:26:57 > 0:27:00They make more than 50 different beers,
0:27:00 > 0:27:03including the amber ale that commemorates the Spitfire aircraft.
0:27:04 > 0:27:06Richard Frost is head brewer.
0:27:07 > 0:27:10And the process starts in the mash tun.
0:27:10 > 0:27:15We mix crushed malted barley with hot brewing water and leave it
0:27:15 > 0:27:17to stand for an hour. After an hour,
0:27:17 > 0:27:19we've created a sugar solution called wort.
0:27:19 > 0:27:22That's run away to the next part of the process.
0:27:23 > 0:27:27The sugary solution is then transferred to a vessel called a kettle.
0:27:27 > 0:27:30And it's here that the most important ingredient's added.
0:27:34 > 0:27:37By boiling the hops for about an hour with the wort,
0:27:37 > 0:27:39we extract the bitter compound from the hops,
0:27:39 > 0:27:41giving beer its bitter flavour.
0:27:41 > 0:27:44We can also add hops right at the end of boil,
0:27:44 > 0:27:46and that gives aroma, as well.
0:27:46 > 0:27:48Next, the liquid is moved to a tank
0:27:48 > 0:27:51that holds about 480 barrels of beer.
0:27:51 > 0:27:53This is a fermentation vessel.
0:27:53 > 0:27:56This is where we add yeast to the wort once the wort's been cooled.
0:27:56 > 0:27:59And that yeast converts the wort into beer.
0:28:01 > 0:28:03It takes three days to make this classic beer,
0:28:03 > 0:28:07inspired by the most famous plane of World War II,
0:28:07 > 0:28:10and made with passion by the oldest brewery in Britain.
0:28:11 > 0:28:14- Anyway, well done, cheers.- Cheers.
0:28:17 > 0:28:20A beer named in honour of the Few, eh?
0:28:20 > 0:28:24- Yes.- With the RAF Roundels on the top, which is rather a nice touch.
0:28:24 > 0:28:26They say an army marches on its stomach.
0:28:26 > 0:28:30- They do, Michael.- But if you talk to soldiers, it's a very rough ride.
0:28:30 > 0:28:31Yeah, different story.
0:28:31 > 0:28:34Yeah. Prince Harry made a bit of a protest, didn't he?
0:28:34 > 0:28:35I don't know about protest.
0:28:35 > 0:28:39He suggested, perhaps half-jokingly, Jamie Oliver should do for
0:28:39 > 0:28:41army rations what he's done for school meals.
0:28:41 > 0:28:46- Yeah, yeah.- The troops garrisoned here probably get better fed,
0:28:46 > 0:28:50and especially on royal ceremonial occasions, I should imagine.
0:28:50 > 0:28:55Chef Rob Kennedy, who runs the kitchen at Sandhurst Military Academy,
0:28:55 > 0:28:58had quite a job on his hands when he was tasked with catering
0:28:58 > 0:29:01for a gathering of hundreds of officers and men.
0:29:06 > 0:29:07Whilst at Sandhurst,
0:29:07 > 0:29:11I've had some amazing opportunities to cook for Her Majesty The Queen.
0:29:11 > 0:29:14And the most memorable year was 2012,
0:29:14 > 0:29:16celebrating the Diamond Jubilee.
0:29:16 > 0:29:19Royal Air Force, British Army and Royal Navy
0:29:19 > 0:29:23all got together for a banquet in the grounds of Windsor Castle,
0:29:23 > 0:29:27where I had the honour of taking care of the main course, and it made
0:29:27 > 0:29:30the whole event something I will never, ever forget.
0:29:30 > 0:29:32For this special dinner,
0:29:32 > 0:29:36Rob cooked a Cornish lamb rump with a triple-roasted potato,
0:29:36 > 0:29:39seasonal vegetables, and a lamb jus.
0:29:40 > 0:29:44Going to start this recipe with the hero of the dish, which is the lamb.
0:29:44 > 0:29:45That's been marinated for 12 hours
0:29:45 > 0:29:48in the mint and the garlic and the lemon.
0:29:48 > 0:29:51So in a pan, I'm just going to add a little bit of rapeseed oil.
0:29:55 > 0:29:58Just push down on the lamb, and that's what you want to hear,
0:29:58 > 0:30:00is that lovely sizzling fat.
0:30:01 > 0:30:04We're going to roast, with the lamb, one of the garnishes.
0:30:04 > 0:30:08We're just going to just pop some carrots in there, just to roast them really.
0:30:08 > 0:30:11Them real succulent lamb juices are just going to drizzle into the carrots.
0:30:12 > 0:30:15And it's just going to be that extra flavour, you know,
0:30:15 > 0:30:19that makes this dish extra special, I guess, for an extra special occasion.
0:30:19 > 0:30:21But cooking in the grounds of Windsor Castle
0:30:21 > 0:30:23did come with its own challenges.
0:30:23 > 0:30:25It's like a self-built kitchen, you know.
0:30:25 > 0:30:29I had to put the ovens there and the stove tops there.
0:30:29 > 0:30:32We had a big gantry pass but then the front of house team had to go up
0:30:32 > 0:30:36the stairs. You know, so there was still a lot of things that could go wrong.
0:30:36 > 0:30:39So not only did I have the pressure of cooking for Her Majesty on her
0:30:39 > 0:30:42Diamond Jubilee, I also had the pressure of working in a kitchen
0:30:42 > 0:30:44that was in the middle of the castle grounds.
0:30:46 > 0:30:49And that's ready to pop into the oven now,
0:30:49 > 0:30:52for ten minutes at 180 degrees.
0:30:52 > 0:30:55While it's cooking, Rob can prep his seasonal veg.
0:30:59 > 0:31:02Some really nice baby leeks here.
0:31:02 > 0:31:04Just lovely, and really, really yummy.
0:31:04 > 0:31:06And we use a lot of broccoli.
0:31:06 > 0:31:08We actually use this wonderful tenderstem,
0:31:08 > 0:31:12just parboiled in a little bit of salted water.
0:31:12 > 0:31:16They'll take about two minutes when the water comes to the boil and then
0:31:16 > 0:31:19they'll come out, and they'll go into some iced water.
0:31:20 > 0:31:24The iced water will stop the veg from continuing to cook.
0:31:25 > 0:31:27With the meat put to one side to rest,
0:31:27 > 0:31:30Rob makes a start on his triple-cooked potato.
0:31:31 > 0:31:34When you drop it in the lamb stock, what it's going to be doing
0:31:34 > 0:31:37is just parboiling itself, like you would a normal roast potato,
0:31:37 > 0:31:42so the lamb stock's going to start flavouring that potato, really, really delicious.
0:31:43 > 0:31:46After a couple of minutes, it's time to check if the potato is ready
0:31:46 > 0:31:47for the next stage.
0:31:48 > 0:31:50It's actually just about cooked.
0:31:50 > 0:31:52So you get a pan on the go...
0:31:52 > 0:31:54A little bit of oil.
0:31:54 > 0:31:58And get some of this, which is polenta.
0:31:58 > 0:32:04And that's just an extra dusting of crunchiness.
0:32:04 > 0:32:05So, the pan's quite nice and hot.
0:32:05 > 0:32:09We're going to put in there some of this Sandhurst thyme.
0:32:11 > 0:32:13I love using thyme because when you put it in, you know the pan's
0:32:13 > 0:32:15ready, it starts to go...
0:32:17 > 0:32:19So this is the second stage.
0:32:19 > 0:32:21Little bit of butter.
0:32:22 > 0:32:27On the day of the event, it was a muster parade, so the Army,
0:32:27 > 0:32:30Royal Navy, Royal Air Force all paraded through Windsor.
0:32:30 > 0:32:36The event celebrated the Queen's special relationship with the Armed Forces.
0:32:36 > 0:32:392,500 service personnel took part and, afterwards,
0:32:39 > 0:32:44Rob cooked lunch for Her Majesty and 120 dignitaries.
0:32:44 > 0:32:48You know, that night, you get home, I had all my family on the phone,
0:32:48 > 0:32:50everybody, "What have you been doing today?"
0:32:50 > 0:32:53"Well, actually, I've cooked lunch for Her Majesty the Queen."
0:32:53 > 0:32:54What a great honour.
0:32:54 > 0:32:57Once the potato's golden brown with a crusty top,
0:32:57 > 0:33:02it's popped into the oven for about ten minutes at 180 degrees.
0:33:02 > 0:33:03And it's back to the lamb.
0:33:04 > 0:33:06I just want to pour a little bit of honey on top.
0:33:06 > 0:33:09And that'll just add some nice sweetness.
0:33:10 > 0:33:13So, when the lamb comes in, you know,
0:33:13 > 0:33:16it has to be perfectly square shaped.
0:33:16 > 0:33:19Every single lamb rump, then, will be cooked equal.
0:33:19 > 0:33:21It will look equal.
0:33:21 > 0:33:24And that's what you need for such a special occasion.
0:33:24 > 0:33:27I can't emphasise enough about using the word perfection.
0:33:27 > 0:33:31The vegetables have been blanched, just in salted water.
0:33:31 > 0:33:33And I just want to then just glaze them a little bit.
0:33:33 > 0:33:36And to do that, we just use butter.
0:33:37 > 0:33:39Just goes into our pan.
0:33:40 > 0:33:42All that's left now is to finish the sauce,
0:33:42 > 0:33:45a concentrated gravy Rob has prepared.
0:33:47 > 0:33:49This is the sauce here,
0:33:49 > 0:33:51which, on the board, obviously just looks like a piece of jelly.
0:33:51 > 0:33:55And in fact, when I actually cut it, you can see it is actual jelly.
0:33:55 > 0:33:58Just add it into a pan and it dissolves.
0:33:58 > 0:34:01It's very sticky and it's very sweet
0:34:01 > 0:34:04and to make it extra sweet, we added some redcurrant jelly.
0:34:06 > 0:34:08Now the potato's been in the oven for ten minutes,
0:34:08 > 0:34:10it's time to plate up.
0:34:10 > 0:34:13Rob has made a pea and mint puree for the potato to sit on.
0:34:19 > 0:34:21And then it comes to our lamb.
0:34:25 > 0:34:29Last of all, just a trickle on the plate there.
0:34:29 > 0:34:33That completes the perfect Diamond Jubilee lunch of the muster parade
0:34:33 > 0:34:36at Windsor Castle for Her Majesty the Queen.
0:34:43 > 0:34:46For today's royals, as well as their ancestors before them,
0:34:46 > 0:34:50food has had a role to play in celebrating military achievements.
0:34:55 > 0:34:58Now, Paul, war and strife -
0:34:58 > 0:35:01but I think you're rustling up something sweet.
0:35:01 > 0:35:03- Yes.- What are you doing? - Something fun.
0:35:03 > 0:35:07Something to... Something to be joyful about, and I guarantee,
0:35:07 > 0:35:10what I'm going to make for you, you will never have had before.
0:35:10 > 0:35:12- What is it?- Gingerbread.
0:35:12 > 0:35:15All right? But not the way I'm going to be making it.
0:35:15 > 0:35:16- OK.- OK?- Now, famously,
0:35:16 > 0:35:22gingerbread was part of the first feast that Elizabeth I had after
0:35:22 > 0:35:25the defeat of the Spanish Armada. There's war and strife for you.
0:35:25 > 0:35:27- Yeah.- Yeah?- Yeah. - The Spanish Armada,
0:35:27 > 0:35:31the great fleet of ships coming in to invade England in 1588.
0:35:31 > 0:35:35Beaten off by Drake and Raleigh and then driven by storms all the way
0:35:35 > 0:35:36round the north of Scotland.
0:35:36 > 0:35:39And England delivered. We had to celebrate.
0:35:39 > 0:35:44What did she have? She had gingerbread at her first feast.
0:35:45 > 0:35:48Now, how does it work? How does the basic gingerbread work?
0:35:48 > 0:35:50We've got butter, sugar,
0:35:50 > 0:35:51malt extract...
0:35:54 > 0:35:56- ..golden syrup.- Oh, God!- Yeah!
0:35:56 > 0:35:57PAUL LAUGHS
0:35:57 > 0:35:59- No calories in this one, then. - No, no, no.
0:35:59 > 0:36:01- This one's...- Golden syrup.
0:36:01 > 0:36:03And not very sweet, either!
0:36:03 > 0:36:06- No, no, no, not at all, no! - Black treacle.
0:36:06 > 0:36:09- Have a smell. Really...- Oh, it's rich, isn't it?- Do you know what I mean? It's nice, isn't it?
0:36:09 > 0:36:11Yeah, yeah.
0:36:11 > 0:36:12OK. That in there, like so.
0:36:12 > 0:36:14- All pure sugar, though, isn't it? - All right?
0:36:16 > 0:36:17The sugar and the butter,
0:36:17 > 0:36:20as it just comes to the boil, will just basically...
0:36:20 > 0:36:22almost like a caramel, come together.
0:36:22 > 0:36:26So you've got those lovely, rich flavours of the butter and sugar.
0:36:28 > 0:36:30Elizabeth I, you know, I mean, she had the most...
0:36:30 > 0:36:33and not surprisingly, she had the most awful teeth.
0:36:33 > 0:36:35- They couldn't make out... - I'm not surprised!
0:36:35 > 0:36:37In fact, they fell out, and they were black, and...
0:36:37 > 0:36:39you know, halitosis, the full works.
0:36:39 > 0:36:43Because she had such a passion for sweet things, that she couldn't
0:36:43 > 0:36:45- talk properly, you know.- Really?!
0:36:45 > 0:36:47People said they couldn't understand what she was saying
0:36:47 > 0:36:49cos she mumbled so much, cos her teeth were so bad.
0:36:50 > 0:36:52- Ooh, well...- Right.- ..you know, look at that.
0:36:52 > 0:36:55So we're just going to let that now come up together and bubble away.
0:36:55 > 0:36:57Here, we've got a bowl of flour, plain flour.
0:36:57 > 0:37:02- Yeah.- OK? There, I've got mixed spice, dried ginger.- Mmm-hmm.
0:37:02 > 0:37:05- OK?- Oh, I was wondering when the ginger was going to get into it.
0:37:05 > 0:37:07A bit like carrot cake. there's not much carrot in there.
0:37:07 > 0:37:10- BOTH LAUGH Where are the carrots?- Yeah.
0:37:10 > 0:37:13- Right, now, can you see how it's come together now?- It's really bubbling up now.
0:37:13 > 0:37:15- Yeah.- Like so.- Yeah.- All right?
0:37:15 > 0:37:18- My goodness, yeah.- All we're going to do... See, it's just absolutely gorgeous.
0:37:18 > 0:37:21- That on its own's nice.- Yeah.- OK?
0:37:21 > 0:37:25We're just going to fold that into our mixture, like so.
0:37:25 > 0:37:28It's interesting it's called gingerbread,
0:37:28 > 0:37:31but it's not exactly... It's not like a...
0:37:31 > 0:37:34- And now, we'll just... - ..sliced white, is it?- No.
0:37:34 > 0:37:35PAUL LAUGHS
0:37:35 > 0:37:38- Yeah.- But you can now start to see, as I'm folding the flour in... - Oh, yeah.
0:37:38 > 0:37:40..it's now started to come together.
0:37:40 > 0:37:44And what the folding action is, Michael, it's just, you're basically just turning.
0:37:44 > 0:37:47- Yeah.- I am the human paddle.
0:37:48 > 0:37:50So, just turning it around like so.
0:37:50 > 0:37:51BOTH LAUGH
0:37:51 > 0:37:54- A rather thickset paddle...- Yes! - ..but I know what you mean.
0:37:54 > 0:37:55BOTH LAUGH
0:37:55 > 0:37:58Right, it's... Smell it.
0:37:58 > 0:38:01- Oh, I...- I love it.- Oh, yeah. - It does smell...
0:38:01 > 0:38:04- And it smells royal.- It's the sort of thing you'd eat raw,
0:38:04 > 0:38:06do you know what I mean? It's that kind of raw cake mix.
0:38:06 > 0:38:09- Oh, look at that, marvellous. - It's absolutely gorgeous.
0:38:09 > 0:38:11It's actually not raw, cos you've cooked the ingredients...
0:38:11 > 0:38:14- Absolutely.- That makes it different to your other dough.
0:38:14 > 0:38:16Ooh, that's really good. Elizabeth I absolutely loved it.
0:38:16 > 0:38:19And it was in her time...
0:38:19 > 0:38:23in fact, in her court, that they first started to make gingerbread men...
0:38:23 > 0:38:27- Right.- ..because it was the absolute epitome...- What, that's where gingerbread men came from?
0:38:27 > 0:38:29Yeah, yeah, from the court of Elizabeth I.
0:38:29 > 0:38:32Cos it was somehow... Gingerbread, you know, the actual biscuits...
0:38:32 > 0:38:35- Yeah.- ..were everything that was fancy,
0:38:35 > 0:38:38everything that was sophisticated, everything that was elegant.
0:38:40 > 0:38:41- OK.- There we go.- So...
0:38:41 > 0:38:44- And in a very fancy and elegant way, you've turfed it out.- All right?
0:38:44 > 0:38:47- Shall I hold that?- Yeah, like that. OK?- OK.
0:38:48 > 0:38:50- God...- Now...- God, it looks like toffee, doesn't it?
0:38:50 > 0:38:51With our rolling... Yeah.
0:38:51 > 0:38:54What we're looking for, Michael, keep it to the sheet of the paper.
0:38:54 > 0:38:58We're going to roll it to about a thickness of a £1 coin.
0:38:58 > 0:39:01Yeah. Did you have gingerbread men when you were young?
0:39:01 > 0:39:03- Do you know what, I didn't... - No?- ..if I'm honest, no.
0:39:03 > 0:39:07No, I always... found them a bit strong.
0:39:07 > 0:39:09Elizabeth - Elizabeth I, this is -
0:39:09 > 0:39:11used to have, they weren't just any old gingerbread men,
0:39:11 > 0:39:15they were gingerbread men made to look like her distinguished guests.
0:39:15 > 0:39:17- Really?!- They were served at dinner.
0:39:17 > 0:39:20- Right.- Yeah.- Can you guess what we're doing yet?
0:39:20 > 0:39:23- Um...rocket?- A rocket?!
0:39:23 > 0:39:26Looks like a rocket, doesn't it? I'll hold that down. So...
0:39:26 > 0:39:28Here we go.
0:39:28 > 0:39:30So we just go around.
0:39:30 > 0:39:31Oh, it's quite easy to work with, isn't it?
0:39:31 > 0:39:34Yeah. It's a great dough to work with.
0:39:34 > 0:39:36Cut off there, OK?
0:39:36 > 0:39:37Mmm. Yeah.
0:39:37 > 0:39:40A lot of the royals have had sweet tooths, you know?
0:39:40 > 0:39:43Victoria had a notoriously sweet tooth,
0:39:43 > 0:39:45- if you can be notorious about sweets.- Yeah.
0:39:45 > 0:39:48She used to get the kitchens at Windsor to knock her up goodies
0:39:48 > 0:39:50that'd go to all the royal residences,
0:39:50 > 0:39:53and she'd snack on them during the day.
0:39:54 > 0:39:56- Cut your paper here.- Yeah.
0:39:56 > 0:40:00OK? Now, the trick is, do not lift your template off now.
0:40:00 > 0:40:04- Why?- Leave it on, because if you take it off now it's going to stick.
0:40:04 > 0:40:06I'll ruin the whole effect.
0:40:06 > 0:40:08Absolutely, cos at the moment, the dough's quite tacky.
0:40:08 > 0:40:11- Yeah, yeah.- Ruin the whole effect. So, I'm still not going to tell you
0:40:11 > 0:40:15what I'm doing yet, but I've got two sides...
0:40:15 > 0:40:16and these bases. All right?
0:40:16 > 0:40:19- My goodness.- So you'd roll out your dough and then you'd cut these out
0:40:19 > 0:40:22- exactly like this.- Yeah. - Leave the templates on.
0:40:22 > 0:40:25- And then basically, just with a tray, like so...- Yeah.
0:40:27 > 0:40:28..transfer to the fridge.
0:40:28 > 0:40:30- OK.- OK?- Right.
0:40:30 > 0:40:33Once they're set, put them in the oven at what temperature?
0:40:33 > 0:40:34180 degrees?
0:40:34 > 0:40:38- For ten minutes. So now I'm going to show you some that I've done earlier.- OK.
0:40:38 > 0:40:42- And see if you can start to begin to wonder what I am making. - Do you think...?
0:40:42 > 0:40:45- It's especially for you, this. - Right. OK.
0:40:46 > 0:40:48Er...
0:40:48 > 0:40:49But it's not a rocket.
0:40:49 > 0:40:52- It's not a rocket, cos there's more pieces to it.- No.
0:40:52 > 0:40:54- Right.- I mean, it looks... - Before we start...- Yeah.
0:40:54 > 0:40:58..in this bag here, I have got icing sugar and vodka.
0:40:58 > 0:41:00- Vodka?!- Yes.
0:41:00 > 0:41:02That's a bit of a waste, isn't it? PAUL LAUGHS
0:41:02 > 0:41:04How did I know that you were going to say that?
0:41:04 > 0:41:07No, but seriously, why would you want to do it with vodka rather than just water?
0:41:07 > 0:41:09No, there's a reason for it.
0:41:09 > 0:41:12When you're putting it over a pastry, it's just there for the sweetness.
0:41:12 > 0:41:14What we want this for is a glue.
0:41:14 > 0:41:17Now, the reason you put vodka in there is the vodka evaporates off...
0:41:17 > 0:41:20Oh, course. Well, you mean the alcohol in the vodka evaporates.
0:41:20 > 0:41:22Yeah, exactly. The alcohol evaporates off,
0:41:22 > 0:41:23which you wouldn't get with water,
0:41:23 > 0:41:28and then makes it really kind of, well, glue-like.
0:41:28 > 0:41:29- Do you want to give me a hand? - I do, I do.
0:41:33 > 0:41:36- This is tricky.- All right? - You're just gluing it...- OK. - ..with your icing?
0:41:36 > 0:41:39- Now...- Can I let it go? - No, no, you can't. Not yet.
0:41:39 > 0:41:41- Well, I can't...- I've got a surprise for you, OK?- All right.
0:41:41 > 0:41:45- So I've shown you how to... That will stick in no time at all. - OK.- There you go. All right?
0:41:45 > 0:41:48Yeah, yeah, that's OK. It looks good.
0:41:50 > 0:41:52Though I wouldn't mind a bit of it.
0:41:52 > 0:41:55I'm going to try the vodka.
0:41:55 > 0:41:58Mmm-mmm! MICHAEL LAUGHS
0:41:58 > 0:42:04- Oh!- Michael Buerk, your very own Royal Recipes gingerbread throne.
0:42:05 > 0:42:08- This is a career high for me. - And for me!
0:42:08 > 0:42:10PAUL LAUGHS
0:42:10 > 0:42:12If ever anything was proper regal, this is it.
0:42:12 > 0:42:13You could almost sit in it!
0:42:13 > 0:42:18- Yeah, well, I'm just about to go and make a version of you to sit in it...- With a very big head.
0:42:18 > 0:42:19- Yeah.- Yeah.
0:42:19 > 0:42:20THEY LAUGH
0:42:20 > 0:42:23It's all very well, Paul, but the big question, how do you get at it?
0:42:23 > 0:42:24And it feels like vandalism.
0:42:24 > 0:42:27- Shall I tell you?- Yeah. - Hands behind your back.- Yep.
0:42:27 > 0:42:28- Lean in.- Yeah.
0:42:28 > 0:42:31- Straight in. One, two, three.- OK.
0:42:41 > 0:42:44- Look!- Cowboy builders!
0:42:44 > 0:42:47THEY LAUGH
0:42:47 > 0:42:51- Oh!- Hey, I can cook, but don't ever let me build your house!
0:42:51 > 0:42:52PAUL LAUGHS
0:42:52 > 0:42:55- So much for your vodka glue. - Yeah, vodka, icing sugar...
0:42:55 > 0:42:58- But this is great.- Lovely, isn't it?
0:42:58 > 0:43:00Oh, it's really nice.
0:43:00 > 0:43:02Good Queen Bessie's gingerbread throne.
0:43:02 > 0:43:05Join us next time for more Royal Recipes.