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 are at Westonbirt House,
0:00:12 > 0:00:16formerly a grand country house, now a boarding school,
0:00:16 > 0:00:21which has played host to royal visitors for over 100 years.
0:00:21 > 0:00:24In this series we are delving even further back in time
0:00:24 > 0:00:27to reveal over 600 years of royal food heritage.
0:00:27 > 0:00:32You play Anne Boleyn and I will play Henry VIII.
0:00:32 > 0:00:35And we've been busy unlocking the secrets
0:00:35 > 0:00:37of Britain's great food archives.
0:00:37 > 0:00:40Discovering rare and unseen recipes that have been royal favourites
0:00:40 > 0:00:42through the ages.
0:00:42 > 0:00:46From 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 > 0:00:56- I can't wait for this. - One, two, three!
0:00:58 > 0:01:01We'll be exploring the great culinary traditions
0:01:01 > 0:01:03enjoyed by the royal family -
0:01:03 > 0:01:05from the grand to the ground-breaking,
0:01:05 > 0:01:08as well as the surprisingly simple...
0:01:08 > 0:01:10I did think that was going to be a disaster.
0:01:11 > 0:01:13Ohh!
0:01:14 > 0:01:17..as we hear from a host of royal chefs...
0:01:17 > 0:01:20Prince Philip would walk past, pop his head in, and say,
0:01:20 > 0:01:22"What's for dinner, what are we having?"
0:01:22 > 0:01:25Oh, yeah, it'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.
0:01:42 > 0:01:44It's all about the youngsters in today's programme,
0:01:44 > 0:01:46the young royals.
0:01:46 > 0:01:49The current crop have certainly presented a rather different face
0:01:49 > 0:01:53of royalty to the world than their parents and grandparents.
0:01:53 > 0:01:54The appetite for royal gossip
0:01:54 > 0:01:57means their every move is scrutinised.
0:02:03 > 0:02:05This time on Royal Recipes,
0:02:05 > 0:02:08Anna Haugh puts her spin on some royal chutney.
0:02:10 > 0:02:12Oh, it looks like a dead mouse, doesn't it?
0:02:12 > 0:02:17Chef Paul Ainsworth cooking at home is characteristically modest(!)
0:02:17 > 0:02:19I'm putting it out there,
0:02:19 > 0:02:21I think that will be the best rice pudding
0:02:21 > 0:02:23you've ever tasted and ever made.
0:02:23 > 0:02:27And one royal pudding proves a tricky customer.
0:02:27 > 0:02:29Oh-oh-ho-ho-oh-ho!
0:02:42 > 0:02:45We are in the Italian gardens for a spot of barbecuing
0:02:45 > 0:02:47on today's Royal Recipes,
0:02:47 > 0:02:50and with me is executive chef Anna Haugh.
0:02:50 > 0:02:52Now, this looks different.
0:02:52 > 0:02:55I'm going to make paella, but I'm going to make it on the barbecue.
0:02:55 > 0:02:57Pie-yella. Pie... How do you say...?
0:02:57 > 0:03:01Now, you worked in a posh, very posh Spanish kitchen, didn't you?
0:03:01 > 0:03:02How do you do it? Pa-hey-ya.
0:03:02 > 0:03:05That's perfect. You have got it down there.
0:03:05 > 0:03:06OK, so, tell us what it is.
0:03:06 > 0:03:07It is a rice-based fish dish
0:03:07 > 0:03:10with a little bit of chicken in it, traditionally.
0:03:10 > 0:03:13But when you create a dish like this on the barbecue,
0:03:13 > 0:03:15you will need a barbecue with a lid.
0:03:15 > 0:03:19FYI. OK, so I've already been colouring my chicken off here,
0:03:19 > 0:03:21so I'm just going to push that to the side
0:03:21 > 0:03:23as I start to add the other ingredients.
0:03:23 > 0:03:25Get those other ingredients in.
0:03:25 > 0:03:28This is a royal recipe because, we're told,
0:03:28 > 0:03:33Prince William used to cook it in home economics class at Eton.
0:03:33 > 0:03:37- Oh.- But his particular version was described as like another kind
0:03:37 > 0:03:40of Eton mess.
0:03:40 > 0:03:42So see if you can do better.
0:03:42 > 0:03:45- What is that?- This is a chorizo.
0:03:45 > 0:03:47Chorizo. That's kind of a Spanish sausage?
0:03:47 > 0:03:49That's right, yeah. That colour will start to bleed out.
0:03:49 > 0:03:52- It's a beautiful colour, isn't it? - Yeah.- Lovely reddish-brown.
0:03:52 > 0:03:54Gives it a lovely depth of flavour.
0:03:54 > 0:03:56There are a lot of ingredients in this dish, aren't there?
0:03:56 > 0:03:58There are a lot of ingredients.
0:03:58 > 0:04:00They're all there for a specific reason though.
0:04:00 > 0:04:04It is quite a simple dish, you just add everything in...
0:04:04 > 0:04:07Leave it for ten to 15 minutes and before you know it,
0:04:07 > 0:04:09you've got a main course done.
0:04:09 > 0:04:12- What next?- Next is going to be our onion.
0:04:12 > 0:04:15I'm going to put a little pinch of salt in here
0:04:15 > 0:04:19just while it's starting, get the flavour into it.
0:04:19 > 0:04:21Now, what's the trick with this dish?
0:04:21 > 0:04:24What would you say was the most important thing to get right?
0:04:24 > 0:04:26Your temperature is really important,
0:04:26 > 0:04:27you don't want it on too high of a heat,
0:04:27 > 0:04:30because what you'll do is you'll boil off all your liquid
0:04:30 > 0:04:31and your rice won't be cooked.
0:04:31 > 0:04:34It needs to be at the right temperature so that the rice
0:04:34 > 0:04:36has enough time to absorb all your liquid.
0:04:36 > 0:04:38You want it to essentially cook on a medium heat,
0:04:38 > 0:04:40that's probably the best way to describe
0:04:40 > 0:04:42the heat you would cook this at.
0:04:42 > 0:04:45- Next we're going to add in our tomatoes.- Yeah.
0:04:47 > 0:04:50So beautiful. These will add a nice sweetness.
0:04:50 > 0:04:53Little bit of acidity to our dish.
0:04:53 > 0:04:56It's rather fun to think of the pupils at Eton
0:04:56 > 0:04:59knocking up paella in their home economics lesson!
0:04:59 > 0:05:03- Absolutely.- Prince Harry went to Eton as well, didn't he?- He did.
0:05:03 > 0:05:06Well, actually, Eton is very close to Windsor, isn't it?
0:05:06 > 0:05:08It's kind of local comp for royals, wouldn't you think?
0:05:08 > 0:05:10Yes, nice and convenient for them.
0:05:10 > 0:05:14Next is going to be our spice, this is just paprika.
0:05:16 > 0:05:18More colour, more colour.
0:05:18 > 0:05:20And next we're going to add in the rice.
0:05:20 > 0:05:23Wait a minute, this doesn't look like ordinary rice.
0:05:23 > 0:05:26- This is no ordinary rice... - Anna's rice.- This is bomba rice.
0:05:26 > 0:05:28Bomba. Bomba!
0:05:28 > 0:05:31Yeah, it's a short grain rice, it's similar to risotto.
0:05:31 > 0:05:34And what special qualities does that have
0:05:34 > 0:05:37that makes you use it for this and for risotto?
0:05:37 > 0:05:39Well, you want to be able to cook it slowly,
0:05:39 > 0:05:42and the starch to kind of come out of it gently.
0:05:42 > 0:05:44Now, you don't want to stir, once we add the liquid,
0:05:44 > 0:05:46you don't want to stir it like you would a risotto,
0:05:46 > 0:05:48where you really do create a creamy sauce.
0:05:48 > 0:05:52OK, I think we're good to get our stock in there now.
0:05:52 > 0:05:55- Fish stock. Fish and chicken stock.- Yeah...
0:05:55 > 0:05:56As simple as that?
0:05:56 > 0:06:00Yeah, as simple as that, I like the idea of not wasting anything.
0:06:00 > 0:06:02- You are big on waste, aren't you? - Yes, I don't like it.
0:06:02 > 0:06:04OK, I'm just going to give it one little stir
0:06:04 > 0:06:06to make sure that it's kind of evenly placed,
0:06:06 > 0:06:11and then this should cook for about maybe ten to 15 minutes.
0:06:11 > 0:06:12With the lid on or off?
0:06:12 > 0:06:17Lid off. We're only going to put the lid on just to finish it off.
0:06:17 > 0:06:19So while we're waiting for that to cook,
0:06:19 > 0:06:21I'm going to impress you with my knife skills.
0:06:21 > 0:06:24Again, I'm always impressed with your knife skills.
0:06:24 > 0:06:28OK, well, I'm just going to chop some parsley which will go on top,
0:06:28 > 0:06:30and this can be quite rough.
0:06:30 > 0:06:32I think if you're going to cook parsley,
0:06:32 > 0:06:34you don't want to have it chopped too fine.
0:06:34 > 0:06:36You're almost tearing it rather than chopping it.
0:06:36 > 0:06:39I'm going to chop it afterwards, I'm just removing the stalks.
0:06:39 > 0:06:40Stuff like this can be very nice
0:06:40 > 0:06:42if you keep it for a stock or a base of a sauce.
0:06:42 > 0:06:44There's a lot of flavours in there
0:06:44 > 0:06:46but I'm just using the leaves to garnish.
0:06:46 > 0:06:48So you just want to roughly chop this,
0:06:48 > 0:06:50you don't want it to be too small,
0:06:50 > 0:06:55and then I'm going to chop the beautiful roasted red peppers,
0:06:55 > 0:06:57so you could just place them over your open gas flame,
0:06:57 > 0:07:00your cooker at home, just keep turning it and turning it.
0:07:00 > 0:07:02Once it's black all over you can run
0:07:02 > 0:07:04it under the tap to rinse it off or
0:07:04 > 0:07:05rub it off with a cloth.
0:07:05 > 0:07:09And it really adds to the paella. It's a lovely vegetable element.
0:07:09 > 0:07:12And it looks good, doesn't it? Really bright red colour.
0:07:12 > 0:07:15I'm just going to do some lemon wedges and this gives you,
0:07:15 > 0:07:17as you portion your paella,
0:07:17 > 0:07:20people have the choice whether to add lemon or not to add lemon.
0:07:20 > 0:07:24- Do you?- I do, because I think acidity is really important,
0:07:24 > 0:07:28with the kind of lovely fattiness of the chorizo and spices.
0:07:28 > 0:07:31- You need something to cut through it.- Yeah, that's it.
0:07:31 > 0:07:34Don't look now, Anna, but it's bubbling away.
0:07:34 > 0:07:36It looks like a volcano.
0:07:36 > 0:07:39It's looking pretty good. We're going to add our peppers now.
0:07:39 > 0:07:43- Peppers first. And last the prawns? - Yeah.- Good.
0:07:43 > 0:07:47- There is a real theme of red in this dish, isn't there?- Yeah.
0:07:47 > 0:07:48Well, the Spanish love colour.
0:07:48 > 0:07:51Everything about them is about colour, isn't it?
0:07:51 > 0:07:53- I'm going to pop the lid on.- Oh, this is where the lid goes on.
0:07:53 > 0:07:55Just for about two minutes.
0:07:55 > 0:07:57Now tell me about the science of all this, why the lid now?
0:07:57 > 0:08:00We're going to get some smoky flavour into it,
0:08:00 > 0:08:02because we're trapping the smoke into it,
0:08:02 > 0:08:04and also the heat will be pushed down on top.
0:08:04 > 0:08:07So it will cook the prawns so that they're delicately cooked.
0:08:07 > 0:08:09Why do you think Prince William made a complete mess of this?
0:08:09 > 0:08:11An Eton mess of this.
0:08:11 > 0:08:13He's probably not used to cooking for himself, surely.
0:08:13 > 0:08:16Actually, the talk was that the reason home economics
0:08:16 > 0:08:18was so popular was that there was
0:08:18 > 0:08:20a rather attractive home economics teacher.
0:08:20 > 0:08:23I can imagine.
0:08:23 > 0:08:26I'll have a little sneaky peek now.
0:08:27 > 0:08:31- Yes.- Isn't that lovely? It looks sensational, doesn't it?
0:08:31 > 0:08:36- Good to go.- Move this out of your way.- Thank you.
0:08:36 > 0:08:42And then we're just going to finish it with our lemon wedges.
0:08:42 > 0:08:45That actually makes it look fantastic.
0:08:45 > 0:08:49You need a bit of variety with this wonderful redness
0:08:49 > 0:08:52of the paella itself.
0:08:52 > 0:08:56Some green... Look at that!
0:08:56 > 0:09:00- Time to tuck in. - Brilliant, well done, chief, chef.
0:09:00 > 0:09:02- OK, let's have some. - OK, here you go.
0:09:02 > 0:09:05Are you going to eat it straight out of the dish?
0:09:05 > 0:09:06You go first. Straight out of the dish.
0:09:06 > 0:09:11I've been terribly keen on one of these lovely, lovely prawns.
0:09:13 > 0:09:15Mm.
0:09:16 > 0:09:19Mm. Hot, though. Hot.
0:09:19 > 0:09:22- Mm.- Straight off the fire.
0:09:22 > 0:09:27Lovely. The rice, the spices, and everything.
0:09:27 > 0:09:29Mm. Real taste of Spain.
0:09:29 > 0:09:34It's brilliant. Prince William, eat your heart out!
0:09:34 > 0:09:38A fiery colourful version of a princely paella.
0:09:41 > 0:09:44Well, Prince William may not be the world's best cook,
0:09:44 > 0:09:46but he and his brother, Prince Harry,
0:09:46 > 0:09:50have enjoyed the best food that the world has to offer all their lives.
0:09:50 > 0:09:52And for one royal chef,
0:09:52 > 0:09:55a trip to Iceland offered up a pudding that became a favourite
0:09:55 > 0:09:57of the young royals.
0:10:02 > 0:10:05Des Sweeney used to work in the kitchens
0:10:05 > 0:10:07at a number of royal residences.
0:10:07 > 0:10:10He recalls a pudding that became much-loved
0:10:10 > 0:10:11by the royal grandchildren.
0:10:11 > 0:10:15Today we're making Crepes Islandaise,
0:10:15 > 0:10:19which is basically a pancake filled with raspberry jam,
0:10:19 > 0:10:22freshly whipped cream, and a bit of raspberry coulis.
0:10:22 > 0:10:27Des whips up a rich batter made with three eggs, a pint of milk,
0:10:27 > 0:10:29plain flour, and a touch of sugar.
0:10:29 > 0:10:34The dish was inspired by a trip away with the Royals.
0:10:35 > 0:10:38This originally came from Iceland.
0:10:38 > 0:10:42The Queen and Prince Philip went on a state visit to Iceland,
0:10:42 > 0:10:46we was on the Royal yacht Britannia for three days,
0:10:46 > 0:10:49this is a dish they were given.
0:10:49 > 0:10:51Prince Philip really, really enjoyed it.
0:10:51 > 0:10:54So he transferred it back to Balmoral.
0:10:54 > 0:10:59And then slowly over the years, it got passed down the line,
0:10:59 > 0:11:05to all the younger ones because it was a nice simple easy dessert,
0:11:05 > 0:11:08and young kids loved it.
0:11:08 > 0:11:10In Scotland, Balmoral,
0:11:10 > 0:11:13you know, the family are around all the time,
0:11:13 > 0:11:16they would just walk into the kitchen and go, "What's for dinner?
0:11:16 > 0:11:18"What are we having?"
0:11:18 > 0:11:20And pinch the odd biscuit, the odd piece of cake,
0:11:20 > 0:11:22as they're walking past.
0:11:24 > 0:11:28His time as a chef in the royal kitchens not only gave Des
0:11:28 > 0:11:29this privileged view,
0:11:29 > 0:11:34but he was also, as is the royal tradition, granted a service medal.
0:11:35 > 0:11:40I received a medal for a state visit, which is very nice.
0:11:41 > 0:11:43There's a letter...
0:11:44 > 0:11:47"Dear Sir, I have the honour to inform you
0:11:47 > 0:11:50"that the Queen has been graciously pleased
0:11:50 > 0:11:54"to grant you Restricted Permission to wear the insignia of The President's Medal,
0:11:54 > 0:11:55which has been conferred upon you
0:11:55 > 0:11:59by the President of the Republic of Iceland."
0:11:59 > 0:12:02And this is the medal I was presented with.
0:12:02 > 0:12:06It entitles you to wear it for national state visits.
0:12:06 > 0:12:10I'm very pleased, I'm very proud of that moment.
0:12:15 > 0:12:19Once it's rested, the batter is ready to cook.
0:12:19 > 0:12:21OK, so we're making the pancakes.
0:12:21 > 0:12:22Crepes.
0:12:22 > 0:12:27Get your oil really nice and hot, that is a standard cooking oil.
0:12:28 > 0:12:30Just covering the bottom of the pan,
0:12:30 > 0:12:34you don't want it really smoking, but you do want it hot,
0:12:34 > 0:12:37so it sizzles when you pour it in.
0:12:39 > 0:12:42The secret is, let them settle, let them settle down,
0:12:42 > 0:12:44and also have a really good crepe pan.
0:12:46 > 0:12:49I've always loved cheffing, I've never found it difficult,
0:12:49 > 0:12:53I've never found it to be a real job as such, really.
0:12:55 > 0:12:57It all sort of made sense.
0:12:58 > 0:13:01You slide them onto an upside-down plate.
0:13:01 > 0:13:04That way, they're settled down and relaxed, going downwards,
0:13:04 > 0:13:08rather than curling up and going dry and crispy around the edge.
0:13:11 > 0:13:14I think it was my first year at the Palace,
0:13:14 > 0:13:16I got put on the staff Pancake Day,
0:13:16 > 0:13:19involved making 300 pancakes for the staff.
0:13:19 > 0:13:22I think it was four or five hours just making pancakes,
0:13:22 > 0:13:25literally nothing else, but it was quite interesting,
0:13:25 > 0:13:28everyone seemed to avoid me, they obviously knew what was going on.
0:13:28 > 0:13:30Complete body swerve.
0:13:30 > 0:13:33Obviously like the new boy induction thing!
0:13:35 > 0:13:37Yes, one of many.
0:13:37 > 0:13:40Royal cheffing is just really interesting.
0:13:40 > 0:13:44Daunting to begin with, because you think,
0:13:44 > 0:13:49"Oh, my God, this is like the Queen's lunch", quite nerve-racking.
0:13:49 > 0:13:53After a while, it just becomes the day-to-day.
0:13:56 > 0:13:59So what we're going to do now, the pancakes are made,
0:13:59 > 0:14:02roll them in sugar, spread some raspberry jam on it,
0:14:02 > 0:14:04whipped cream,
0:14:04 > 0:14:07fold them over, fresh raspberries, nice bit of raspberry coulis.
0:14:07 > 0:14:10And basically that is it.
0:14:10 > 0:14:13Real nice easy dessert.
0:14:21 > 0:14:23Nice bit of whipped cream.
0:14:26 > 0:14:28Bit of a naughty one.
0:14:30 > 0:14:32But nice if you've got a sweet tooth.
0:14:34 > 0:14:36You fold it over once.
0:14:36 > 0:14:38Fold it over twice...
0:14:42 > 0:14:44Quite decadent, isn't it, really?
0:14:44 > 0:14:47And then we are going to finish it with a few raspberries,
0:14:47 > 0:14:50a bit of raspberry coulis...
0:14:54 > 0:14:57Tell me, which Royal wouldn't like that?
0:15:00 > 0:15:02Crepes Islandaise!
0:15:16 > 0:15:18I suppose if you're born into the Royal family,
0:15:18 > 0:15:21you grow up with an understanding of your role and what's expected,
0:15:21 > 0:15:24but it must be different, mustn't it,
0:15:24 > 0:15:26if you marry into the Royal family?
0:15:26 > 0:15:30For instance, what would you actually take the Queen
0:15:30 > 0:15:32and the Royal family at Christmas?
0:15:32 > 0:15:35Kate Middleton solved that problem on the first Christmas
0:15:35 > 0:15:37that she spent with the Royal family at Sandringham,
0:15:37 > 0:15:40she took a pot of her family's chutney.
0:15:40 > 0:15:42So what are you going to do?
0:15:42 > 0:15:45I'm going to make a batch of chutney today that is actually quite similar
0:15:45 > 0:15:48to the chutney that Kate Middleton took to the Queen that day.
0:15:48 > 0:15:50Not quite the same, but similar.
0:15:50 > 0:15:52OK. What kind of apples are you using?
0:15:52 > 0:15:56- These are cookers, aren't they? - Bramleys. Yes.- Loads of flavour.
0:15:56 > 0:15:57- Loads of flavour. - But not very sweet.
0:15:57 > 0:15:59Not very sweet, which is good,
0:15:59 > 0:16:02because you want to be able to add a lot of sugar into your chutney
0:16:02 > 0:16:05because it's the sugar that helps preserve it.
0:16:05 > 0:16:07The sugar, the spices and the vinegar help preserve it.
0:16:07 > 0:16:09Quintessential English apple,
0:16:09 > 0:16:12- and we tend to think of chutney as an English dish...- Yes.
0:16:12 > 0:16:15..but I think actually it's Indian, isn't it?
0:16:15 > 0:16:18Yes. I think you could be right.
0:16:18 > 0:16:21Spices and fruit in India, and originally called chatni.
0:16:21 > 0:16:26Chutneys are such a wonderful thing to have in your cupboard at home.
0:16:26 > 0:16:30It's not just going to go with delicious picnics, you know, with
0:16:30 > 0:16:33ham and cheeses, you can also add a spoonful of chutney
0:16:33 > 0:16:36into a curry mix or into a stew,
0:16:36 > 0:16:39and it will add a bit of depth of flavour,
0:16:39 > 0:16:41which is really quite special.
0:16:41 > 0:16:43You can use it for almost anything.
0:16:43 > 0:16:47And the Queen, very graciously, had it served up with the turkey...
0:16:47 > 0:16:50- That must have been quite special. - ..on Christmas Day!
0:16:50 > 0:16:52- That is quite special. - A rather nice gesture.
0:16:52 > 0:16:55In it goes, everything will go in together.
0:16:55 > 0:16:58- Tell me about marrows. - I wouldn't be a great fan of marrow.
0:16:58 > 0:17:01There's not much flavour in them, it's all water, isn't it?
0:17:01 > 0:17:04Not much flavour, it's all water, but I really enjoy a courgette.
0:17:04 > 0:17:06- Doesn't even smell like a courgette. - No, it doesn't.
0:17:06 > 0:17:10But, for what we are doing today, it's so perfect.
0:17:10 > 0:17:14- Why?- Because when you look at the other ingredients,
0:17:14 > 0:17:17so you have vinegar, which is quite dominant, spices, which are strong,
0:17:17 > 0:17:20and then you have dates, which really have a very strong flavour,
0:17:20 > 0:17:22beautiful flavour,
0:17:22 > 0:17:26but you can't just have date the only ingredient in your chutney
0:17:26 > 0:17:28because it would be too overpowering,
0:17:28 > 0:17:31so something like a marrow just marries up well,
0:17:31 > 0:17:33and allows the date to take...
0:17:33 > 0:17:38What you're saying is that you like marrows because it has no flavour!
0:17:38 > 0:17:40You might say no personality,
0:17:40 > 0:17:43I think that's why they may have paired us up.
0:17:43 > 0:17:44- Like...- What do you mean?!
0:17:44 > 0:17:48Oh! I'll see you afterwards.
0:17:48 > 0:17:49You must have enough marrow by now.
0:17:49 > 0:17:51I think you're right.
0:17:51 > 0:17:53OK, so that just goes in on top.
0:17:53 > 0:17:56Next is our onions.
0:17:56 > 0:17:59Now you're talking, now you're getting down to the real stuff.
0:17:59 > 0:18:00That's it.
0:18:00 > 0:18:04And our dried fruit, beautiful chopped dates.
0:18:04 > 0:18:06- Big, juicy raisins.- Gorgeous!
0:18:06 > 0:18:08Beautiful plump raisins.
0:18:08 > 0:18:10And the dates. All the flavour going in now.
0:18:10 > 0:18:13Some salt and some ginger.
0:18:13 > 0:18:16Ginger is a nice idea.
0:18:16 > 0:18:19Yes, absolutely, ginger and date.
0:18:19 > 0:18:23Marriage made in heaven. Sugar is going to go in.
0:18:23 > 0:18:26- That's an enormous amount of sugar, isn't it?- It is, yes.
0:18:26 > 0:18:28It's a really sweet thing, chutney.
0:18:28 > 0:18:30This is a full pot of chutney.
0:18:30 > 0:18:31Certainly is.
0:18:31 > 0:18:35- There's more than one jam jar in that bucket there.- Yep.
0:18:35 > 0:18:37- And this is vinegar?- Yes.
0:18:37 > 0:18:39- So you've got the sweetness, now you've got the sharpness.- Yes.
0:18:39 > 0:18:42Yeah, look at that.
0:18:43 > 0:18:46- Actually looks a bit of a mess. - Thank you!- You know what I mean.
0:18:46 > 0:18:48That's what I was going for.
0:18:48 > 0:18:51And the last thing, I'm going to need help with this.
0:18:51 > 0:18:53Ah, yes! Now, what's this?
0:18:53 > 0:18:56It's just a lovely selection of different spices
0:18:56 > 0:18:58that go very well in a chutney.
0:18:58 > 0:19:02You have some allspice, some coriander seed, some dried chilli.
0:19:02 > 0:19:05Because I do think a little bit of kick in the chutney
0:19:05 > 0:19:07- can be so delicious.- Yup.
0:19:07 > 0:19:09Some peppercorns,
0:19:09 > 0:19:13and yeah, I think we have a little bit of fennel seed as well in there.
0:19:13 > 0:19:16Wonderful. But why are you putting it in a bag and...
0:19:16 > 0:19:18- Shall I hold it together? - That would be great.
0:19:18 > 0:19:20- You're going to tie it up, aren't you.- Yeah.
0:19:20 > 0:19:21It means that we can take it out
0:19:21 > 0:19:24and you don't get a nasty mouthful of anything surprising
0:19:24 > 0:19:26when you're eating your chutney.
0:19:26 > 0:19:28I'm just going to give this a little stir.
0:19:28 > 0:19:30So you're going to bury that...
0:19:30 > 0:19:33Yes, I'm going to bury it to the bottom.
0:19:33 > 0:19:34Gosh, there's an awful lot in there.
0:19:34 > 0:19:37It is, but it will cook down and shrink in size quite a bit.
0:19:37 > 0:19:40And this is a long job, isn't it?
0:19:40 > 0:19:42- This is a long job.- Once you've tossed it all in there.
0:19:42 > 0:19:43Yes, but it's totally worth it,
0:19:43 > 0:19:47when something is jarred or canned,
0:19:47 > 0:19:52it should stay good for up to a year, at least,
0:19:52 > 0:19:55but you shouldn't eat it before three months, ideally.
0:19:55 > 0:19:58Just to let the spices permeate through, and generally mellow?
0:19:58 > 0:20:03- Absolutely.- That would make it perfect for Christmas, wouldn't it?
0:20:03 > 0:20:06- It's mostly harvest fruits. - Yeah.- Three months on, Christmas.
0:20:06 > 0:20:09- Bingo.- So bring it up to the boil on the highest heat you can.
0:20:09 > 0:20:11Then it goes down to a nice low simmer.
0:20:11 > 0:20:14- And you just want to... - Any danger of burning it?
0:20:14 > 0:20:16Well, yeah. Yeah, you do need to keep an eye on it.
0:20:16 > 0:20:19Stir it every so often, that'd be the sugar content.
0:20:19 > 0:20:23Just keep giving it a stir every now and again and it should be fine.
0:20:23 > 0:20:26- Right.- Now, earlier on I did make this chutney,
0:20:26 > 0:20:28so you don't have to wait two hours, Michael.
0:20:28 > 0:20:31- I'm glad about that.- We're actually going to go through the jarring
0:20:31 > 0:20:34process now, which is really important.
0:20:34 > 0:20:39You need to make sure that your jars are hot and sterilised.
0:20:39 > 0:20:43So in a pan of water you would simmer your jars and your lids.
0:20:43 > 0:20:48Make sure your mix is hot as well when it's going into the jars.
0:20:48 > 0:20:50Try to keep the temperature the whole time.
0:20:50 > 0:20:52Oh, it looks like a dead mouse, doesn't it?
0:20:53 > 0:20:57- We'd better be clear, that's the spices you took out!- The spices.
0:20:57 > 0:20:59There is no dead mouse in here.
0:20:59 > 0:21:01- OK.- No secret ingredients.
0:21:01 > 0:21:03So you say. I didn't watch you doing this bit.
0:21:03 > 0:21:07So I'm spooning in the chutney mix into the jars.
0:21:07 > 0:21:10We don't know whether the Queen enjoyed the chutney.
0:21:10 > 0:21:11I'm sure she said she did.
0:21:11 > 0:21:14I wouldn't imagine that the Queen would put it on the dinner table
0:21:14 > 0:21:16if she didn't think it was going to be nice.
0:21:16 > 0:21:17You think she tried it beforehand?
0:21:17 > 0:21:20Yes, I'd say she had a sneaky spoonful out the back.
0:21:20 > 0:21:21- Yeah, yeah, yeah.- Passes the test.
0:21:21 > 0:21:24- Absolutely.- On the table, please, guys.- Absolutely.
0:21:24 > 0:21:26Yeah, the marriage can go ahead, she probably said.
0:21:26 > 0:21:28The chutney's OK, that's the test.
0:21:28 > 0:21:31OK, so just be careful, the jars are hot.
0:21:31 > 0:21:33OK...
0:21:33 > 0:21:35There we go.
0:21:36 > 0:21:39- Really tight?- Nice and tight.
0:21:41 > 0:21:46So, yeah, three months, Michael, and then you can try them.
0:21:46 > 0:21:49Now, surely, three months ago you did this,
0:21:49 > 0:21:52so you can now say, "Here's one I prepared earlier."
0:21:54 > 0:21:57And so, to try the chutney I thought it would be nice
0:21:57 > 0:22:00- if we had some lovely cheeses and some ham.- Brilliant.
0:22:00 > 0:22:03This is really good. You need a pint of cider
0:22:03 > 0:22:05- or something with this, don't you? - Yeah.
0:22:05 > 0:22:08That looks terrific. Some ham?
0:22:08 > 0:22:10- Yeah.- And we've got some bread here.
0:22:10 > 0:22:12- Yeah.- Which obviously is a perfect combination.
0:22:12 > 0:22:14Ah, now that's how you do it, is it?
0:22:14 > 0:22:16- Put the chutney on the bread first. - Yes, watch and learn.
0:22:16 > 0:22:20As a kind of spread. Watch and learn, yeah, yeah, yeah.
0:22:20 > 0:22:22Bit of cheese...first.
0:22:22 > 0:22:24- And then I'm going to try some ham. - Mmm!
0:22:26 > 0:22:28Mm! That's good.
0:22:28 > 0:22:31- It's really good, it goes so well with the cheese.- Yeah.
0:22:31 > 0:22:33Without the marrow, I don't believe it would have the same body.
0:22:33 > 0:22:36That gives it substance, doesn't it? Body and so on.
0:22:36 > 0:22:39It's turned, you know, a rather ordinary vegetable
0:22:39 > 0:22:44into something spicy and delicious that brings out the best in,
0:22:44 > 0:22:47you know, plain and ordinary food, makes it magical.
0:22:49 > 0:22:53A rich, fruity accompaniment to a right royal Christmas feast.
0:23:02 > 0:23:05Someone else who married into the Royal family was the Queen Mother.
0:23:05 > 0:23:09She was born Elizabeth Bowes-Lyon in 1900.
0:23:09 > 0:23:11When she was four years old,
0:23:11 > 0:23:14her father inherited the earldom of Strathmore and Kinghorne,
0:23:14 > 0:23:18and, with it, Glamis Castle just north of Dundee.
0:23:22 > 0:23:24The Queen Mother's childhood home
0:23:24 > 0:23:27is one of the most romantic castles in Scotland.
0:23:27 > 0:23:32It's also a place where she spent happy days with her own children.
0:23:32 > 0:23:34Dr Matt Green went to explore.
0:23:35 > 0:23:38A tradition started by the Queen Mother,
0:23:38 > 0:23:40Glamis has long been a favourite for young royals
0:23:40 > 0:23:43to spend their holidays, particularly in the summer.
0:23:44 > 0:23:47Glamis archivist Ingrid Thompson has studied the life
0:23:47 > 0:23:50of the young Elizabeth Bowes-Lyon.
0:23:52 > 0:23:55Do we know what she was like as a little girl?
0:23:55 > 0:23:58Well, she was quite a mischievous little girl, very lively.
0:23:58 > 0:24:02- Right.- Lots of, lots of stories, of her and her younger brother David
0:24:02 > 0:24:05throwing water on to guests from the ramparts, cold water.
0:24:05 > 0:24:06From the ramparts?!
0:24:06 > 0:24:09- Yes.- Better than boiling oil, I suppose.- Yes, yes.
0:24:09 > 0:24:12And also, actually, the dining room was used
0:24:12 > 0:24:15as a convalescent hospital in the First World War,
0:24:15 > 0:24:19and she also played tricks on the some of the soldiers. One of them...
0:24:19 > 0:24:24- Oh, dear!- ..recounts her leading him into a dark, dimly-lit corridor,
0:24:24 > 0:24:26and he walked into a stuffed bear
0:24:26 > 0:24:29with his crutch and she thought this was hilarious.
0:24:29 > 0:24:31So she wasn't a sort of meek kind of...
0:24:31 > 0:24:34No, not at all, but she was very well liked.
0:24:34 > 0:24:36People, you know, have fond memories of her.
0:24:36 > 0:24:38So do we have any records of what they may have eaten?
0:24:38 > 0:24:41Yes, we do, actually.
0:24:41 > 0:24:43And we've got some records from the archives just over here
0:24:43 > 0:24:45if you want to come through.
0:24:49 > 0:24:53We have various menus and photographs.
0:24:53 > 0:24:58- Who were these people?- These were the Queen Mother's grandparents.
0:24:58 > 0:25:01- The 13th Earl and Countess. - So they're sort of sitting...
0:25:01 > 0:25:03This was for their golden wedding.
0:25:03 > 0:25:08OK, right. The golden wedding supper, did that take place in here?
0:25:08 > 0:25:11No, actually, 500 people attended.
0:25:11 > 0:25:15500! OK, that would be a bit of a squeeze, to get 500 in here.
0:25:15 > 0:25:18But we do have the menu here of what they ate.
0:25:18 > 0:25:21And it shows that game was a key part of the diet as well,
0:25:21 > 0:25:23of course this is a hunting estate.
0:25:23 > 0:25:25- As you'd expect. - So you'd expect that.
0:25:25 > 0:25:29And there's, there's a big range of, I mean, rabbit pies, tongues...
0:25:29 > 0:25:33And galantines, that was a cold dish
0:25:33 > 0:25:38of white meat or fish which was deboned, cooked and pressed.
0:25:38 > 0:25:41- So...- Looks like it would have been quite the feast.
0:25:41 > 0:25:43Yes, absolutely.
0:25:45 > 0:25:48Glamis played host to many a fine banquet during the Queen Mother's
0:25:48 > 0:25:52childhood, but the biggest event of her life came later when,
0:25:52 > 0:25:55on the 26th of April 1923,
0:25:55 > 0:25:58she married Prince Albert, Duke of York.
0:25:58 > 0:26:01Tommy Baxter is the castle manager.
0:26:01 > 0:26:05This is Queen Elizabeth, the Queen Mother's bedroom.
0:26:05 > 0:26:09It was given to her in 1923 when she married Albert, later, of course,
0:26:09 > 0:26:11to become George VI.
0:26:11 > 0:26:13One's attention is immediately drawn to two things, really,
0:26:13 > 0:26:15but first of all, this cot.
0:26:15 > 0:26:17- Whose cot is that?- Well,
0:26:17 > 0:26:23this was made specifically for the use of the Queen
0:26:23 > 0:26:25as a baby and a small child
0:26:25 > 0:26:28when she visited her grandparents here at Glamis.
0:26:28 > 0:26:31So just to clarify, the present-day Queen has slept in this cot.
0:26:31 > 0:26:34- Absolutely.- As a child.
0:26:34 > 0:26:37Yes, and the cot left here in 1947
0:26:37 > 0:26:40and was returned a few years ago.
0:26:40 > 0:26:45It had been used by Prince Charles as a baby.
0:26:45 > 0:26:47It's seen more royal babies than most cots.
0:26:47 > 0:26:50And tell me about this amazing rocking horse.
0:26:50 > 0:26:52Whose is that?
0:26:52 > 0:26:56This was a toy of the present Queen's.
0:26:56 > 0:26:59And we have a wonderful photograph of her actually sitting on the horse
0:26:59 > 0:27:02with her grandmother holding her on.
0:27:02 > 0:27:04I'd like to think this is where she got a love of horses.
0:27:04 > 0:27:07It started here at Glamis!
0:27:07 > 0:27:10The young Princess Elizabeth spent many summers here,
0:27:10 > 0:27:13captured for posterity in the family album.
0:27:13 > 0:27:15Glamis must have been such fun.
0:27:15 > 0:27:18It looks like it. They're all... It's not too sort of formal, is it?
0:27:18 > 0:27:23She, she often has said that some of her happiest childhood memories were
0:27:23 > 0:27:25actually here visiting her grandparents.
0:27:25 > 0:27:27I love this one because all of
0:27:27 > 0:27:30the 14th Earl and Countess's grandchildren
0:27:30 > 0:27:32from the Master of Glamis right down
0:27:32 > 0:27:36to...the little baby at the bottom is Princess Margaret.
0:27:36 > 0:27:39- That's Princess Margaret? - And here's the Queen.
0:27:39 > 0:27:42So as the family goes, she looks like quite a junior member of the family.
0:27:42 > 0:27:45She does, yeah, ironically. And what do we have here?
0:27:45 > 0:27:50Well, this is the visitor book that was kept by the family,
0:27:50 > 0:27:53and here the young Elizabeth at the age of five
0:27:53 > 0:27:56signs in very bold letters "Lilibet".
0:27:56 > 0:27:59- That was her nickname. - That was her, that was her pet name.
0:27:59 > 0:28:02Now, we then turn a few pages,
0:28:02 > 0:28:041934 - she's a bit older.
0:28:04 > 0:28:07And then this is the biggest change of all.
0:28:07 > 0:28:10You go over near the back of the book...
0:28:10 > 0:28:12and here we are,
0:28:12 > 0:28:141953, this is coronation year.
0:28:14 > 0:28:17And here, at the top of the page, Elizabeth R.
0:28:17 > 0:28:20- So from Lilibet to Elizabeth. - Elizabeth R.
0:28:20 > 0:28:24The reigning monarch. How amazing, her entire life in signatures.
0:28:24 > 0:28:25In signatures in this book.
0:28:25 > 0:28:27Evolution from her visits to Glamis.
0:28:27 > 0:28:29We're very proud of this.
0:28:29 > 0:28:32We keep it very safely under lock and key.
0:28:32 > 0:28:35Glamis Castle, a favourite summer getaway
0:28:35 > 0:28:38for generations of young royals.
0:28:48 > 0:28:51I think things have changed for royal children over time,
0:28:51 > 0:28:56because in the past, I suppose it's a strange life, isn't it?
0:28:56 > 0:28:59They haven't had a great reputation as wonderful parents.
0:28:59 > 0:29:02Queen Victoria, she had nine children, you know?
0:29:02 > 0:29:07But she described herself I think as not an admirer of babies generally.
0:29:07 > 0:29:10Why would she have nine children if she didn't like babies?
0:29:10 > 0:29:11Well...
0:29:11 > 0:29:14Accident or design, I think probably accident.
0:29:14 > 0:29:17But I mean, one of her biographers
0:29:17 > 0:29:19described her and her husband,
0:29:19 > 0:29:23Prince Albert, as pretty awful parents.
0:29:23 > 0:29:24I think our, our present Queen,
0:29:24 > 0:29:29her parents were away on royal tours for month after month.
0:29:29 > 0:29:33- Diana, I think, broke that tradition a bit, didn't she?- Well, yeah.
0:29:33 > 0:29:36She came running back from a, you know, much shorter royal trip,
0:29:36 > 0:29:38- and would...- Scoop them up. - ..hug her children.
0:29:38 > 0:29:41In fact, I think Prince William was, was the first of the royals,
0:29:41 > 0:29:44I think, to be sent to nursery.
0:29:44 > 0:29:48Rather than being tutored privately in the palace.
0:29:48 > 0:29:51Little children want to play with other little children.
0:29:51 > 0:29:53Yeah, yeah - a little bit of ordinariness in their life.
0:29:53 > 0:29:57Despite changes in the ways that the Royals parent their children,
0:29:57 > 0:30:01there are some traditions which survive down the generations.
0:30:01 > 0:30:03Royal chefs have been serving up
0:30:03 > 0:30:07classic nursery food since time immemorial.
0:30:08 > 0:30:10At his home in Cornwall,
0:30:10 > 0:30:11our very own Paul Ainsworth
0:30:11 > 0:30:14has been putting his spin on a royal favourite.
0:30:16 > 0:30:18OK, so today we're going to be making rice pudding.
0:30:18 > 0:30:21So what I've got here is a nice, large pan,
0:30:21 > 0:30:23and we're going to start off with
0:30:23 > 0:30:25500g of Cornish cream
0:30:25 > 0:30:28and 500g of Cornish milk.
0:30:31 > 0:30:34What I absolutely love about the royals is
0:30:34 > 0:30:37they're massive ambassadors of everything British.
0:30:37 > 0:30:39And I think this dessert is a proper British dessert.
0:30:39 > 0:30:41I know Prince William and Prince Harry love it,
0:30:41 > 0:30:43and like everyone else,
0:30:43 > 0:30:46they love it with a big dollop of strawberry or raspberry jam.
0:30:46 > 0:30:48To flavour the milk and cream,
0:30:48 > 0:30:51Paul scrapes vanilla from two pods
0:30:51 > 0:30:53and adds it to the pan.
0:30:53 > 0:30:55Now, instantly, before we've even got the rice in here,
0:30:55 > 0:30:59the smell is of like when you were just a young lad and your mum
0:30:59 > 0:31:01was making you a cup of hot milk before bed.
0:31:01 > 0:31:05It's just that lovely, malty, vanilla-y, creamy smell -
0:31:05 > 0:31:07it's just delicious.
0:31:07 > 0:31:09Now we're going to add our rice.
0:31:09 > 0:31:11And we've got 180g here of pudding rice.
0:31:14 > 0:31:16What's great about this, it goes nowhere near the oven.
0:31:16 > 0:31:19We're just going to cook this on the stove top.
0:31:19 > 0:31:22And every so often, just keep stirring,
0:31:22 > 0:31:25so that rice does not stick to the bottom of the pan.
0:31:26 > 0:31:28So turn our heat down a little bit
0:31:28 > 0:31:30and now just look at that.
0:31:30 > 0:31:32That vanilla, that cream, that milk -
0:31:32 > 0:31:33the smell is incredible.
0:31:35 > 0:31:37And now we're going to come onto our jam.
0:31:37 > 0:31:39We're going to make it with a difference, we're going to use
0:31:39 > 0:31:41blueberries. So what we have here is some creme de cassis,
0:31:41 > 0:31:43which is a blackcurrant liqueur.
0:31:43 > 0:31:46That goes into the pan quite like so.
0:31:46 > 0:31:49We're going to add in a little bit of Demerara sugar,
0:31:49 > 0:31:52and we're just going to let those dissolve nicely in the pan.
0:31:54 > 0:31:55So this is an adult's version.
0:31:55 > 0:31:58We are going to burn the alcohol off, just to be left
0:31:58 > 0:32:00with that lovely blackcurrant flavour,
0:32:00 > 0:32:02which goes so well with the blueberries.
0:32:02 > 0:32:03But this is my little twist on it.
0:32:03 > 0:32:07We're going to take some thyme, just going to rub that between our hands,
0:32:07 > 0:32:10get that lovely smell of the oils coming out of the thyme.
0:32:10 > 0:32:12We're going to add a little bit more vanilla...
0:32:14 > 0:32:19And in there, you've just got this heady blackcurrant flavour, thyme,
0:32:19 > 0:32:21vanilla - absolutely delicious.
0:32:21 > 0:32:23Now we're going to take our blueberries.
0:32:23 > 0:32:26They are so full of flavour, nice and soft,
0:32:26 > 0:32:28and will really break down in the pan.
0:32:28 > 0:32:32And straightaway, look at that.
0:32:32 > 0:32:34They're like glistening jewels.
0:32:34 > 0:32:36You can see it starting to thicken.
0:32:36 > 0:32:38And when you're cooking fast like this,
0:32:38 > 0:32:41you're keeping the flavours in there, really fresh.
0:32:41 > 0:32:45While the jam bubbles away, Paul makes a start on the custard,
0:32:45 > 0:32:48which will be added to the rice pudding.
0:32:48 > 0:32:51To get that sweetness in there, and that beautiful richness,
0:32:51 > 0:32:53we're going to take some sugar and
0:32:53 > 0:32:56we're going to take some beautiful Cornish eggs.
0:32:58 > 0:33:03I mean, look at that - absolutely gorgeous, rich, so orange,
0:33:03 > 0:33:06it hurts your eyes. It's absolutely amazing.
0:33:07 > 0:33:13He adds the yolks of 12 eggs to 160g of caster sugar and whisks.
0:33:16 > 0:33:19Now we're going to get our rice pudding back onto the heat...
0:33:20 > 0:33:24..and we're just going to fold this egg yolk and sugar mixture
0:33:24 > 0:33:26through our rice.
0:33:27 > 0:33:29We're now turning the heat up a bit as well,
0:33:29 > 0:33:34and we're just going to cook this gently until our egg yolk is basically cooked.
0:33:34 > 0:33:37The colour is just absolutely stunning.
0:33:39 > 0:33:43I remember my dad kind of making semolina puddings and rice puddings
0:33:43 > 0:33:45and I kind of grew up in a bed and breakfast,
0:33:45 > 0:33:49so that we were always cooking these old-fashioned desserts which are now
0:33:49 > 0:33:52kind of great staple British desserts.
0:33:52 > 0:33:53So that's our rice pudding.
0:33:53 > 0:33:56I'm putting it out there, I think that'll be the best rice pudding
0:33:56 > 0:33:58you've ever tasted and ever made,
0:33:58 > 0:34:00you'll be proper proud of yourself with that.
0:34:00 > 0:34:04Right, we're going to move back over to our blueberry compote.
0:34:04 > 0:34:06And all we're going to do, these things like the thyme,
0:34:06 > 0:34:10they've done their job, going to spoon out our vanilla.
0:34:10 > 0:34:12OK. Give it a nice little stir.
0:34:14 > 0:34:17Now we're going to add some more blueberries.
0:34:17 > 0:34:19They're giving us a wonderful texture.
0:34:19 > 0:34:21Now, one thing's missing, and it's that.
0:34:21 > 0:34:25The lemon. That's going to give us wonderful acidity.
0:34:27 > 0:34:28Moment of truth.
0:34:30 > 0:34:33Yes! Absolutely delicious.
0:34:33 > 0:34:35Citrusy, jammy,
0:34:35 > 0:34:37texture coming from those blueberries
0:34:37 > 0:34:38we folded in last minute.
0:34:38 > 0:34:41So we're going to take our rice pudding, give it one final stir,
0:34:41 > 0:34:43do not serve it hot.
0:34:43 > 0:34:45We want to serve it just warm.
0:34:45 > 0:34:49And what you've got here is just no stodge,
0:34:49 > 0:34:51just beautifully light,
0:34:51 > 0:34:53believe it or not, and just lovely and creamy.
0:34:55 > 0:34:57Now we come to our jam.
0:34:57 > 0:35:02We're just going to take that and just like any good rice pudding,
0:35:02 > 0:35:04just a dollop of that in the middle.
0:35:04 > 0:35:05Look at that.
0:35:05 > 0:35:07Beautiful rice pudding,
0:35:07 > 0:35:09Blueberry jam, proper royal recipe.
0:35:22 > 0:35:25A sweet tooth certainly seems to run in the Royal family, doesn't it,
0:35:25 > 0:35:27Anna? What are you going to cook up for us now?
0:35:27 > 0:35:30Well, I'm going to make cinnamon biscuits with strawberry alla cardinale.
0:35:30 > 0:35:33These are the biscuits that were served
0:35:33 > 0:35:38at the christening of Henry VIII's longed-for son and heir, Edward.
0:35:38 > 0:35:41And when he was born, there was great national rejoicing and he was
0:35:41 > 0:35:43christened three days after the birth
0:35:43 > 0:35:46and they served cinnamon biscuits.
0:35:46 > 0:35:50- The cinnamon biscuits you're going to do now.- That's right.
0:35:50 > 0:35:54- How do you do it? What happens?- OK, so this is a biscuit like no other.
0:35:54 > 0:35:56I've never made a biscuit like this before,
0:35:56 > 0:35:59so I'm very excited and quite lucky
0:35:59 > 0:36:00to have learned this recipe.
0:36:00 > 0:36:03So I've beurre noisette here, which
0:36:03 > 0:36:04is like a kind of burnt butter.
0:36:04 > 0:36:07I'm going to pour this into the pan now...
0:36:08 > 0:36:11..and then I'm going to add my sugar.
0:36:14 > 0:36:16And the syrup.
0:36:17 > 0:36:19Now, sugar would have been extraordinarily valuable
0:36:19 > 0:36:21in Henry VIII's time, wouldn't it?
0:36:21 > 0:36:23Absolutely, yeah, only for the rich.
0:36:23 > 0:36:24Only for the rich.
0:36:24 > 0:36:28But nothing but the best for the great celebrations of
0:36:28 > 0:36:29the christening of Edward.
0:36:29 > 0:36:31This one son, born to Jane Seymour,
0:36:31 > 0:36:34- I think, wasn't it? The third wife. - That's it, that's right.
0:36:34 > 0:36:36The one that replaced Anne Boleyn.
0:36:36 > 0:36:38So I just need to bring this up to temperature
0:36:38 > 0:36:40so it's kind of bubbling.
0:36:40 > 0:36:41And now I think...
0:36:41 > 0:36:42That's rich and sweet.
0:36:42 > 0:36:44That looks about right.
0:36:44 > 0:36:46I think I'm going to add in my flour now.
0:36:46 > 0:36:49I've never made a biscuit like this before, ever.
0:36:49 > 0:36:51Now, why is it so different?
0:36:51 > 0:36:52Well, biscuits,
0:36:52 > 0:36:54it's just about kind of creating
0:36:54 > 0:36:56this cold ball of dough that you rest in the fridge,
0:36:56 > 0:37:00and everything about this is literally the opposite,
0:37:00 > 0:37:02so you're melting your butter
0:37:02 > 0:37:05and then you're cooking your flour in the pan
0:37:05 > 0:37:08to create this kind of dough.
0:37:08 > 0:37:10It's just like nothing else I've ever made.
0:37:10 > 0:37:12OK, this is nearly mixed through.
0:37:12 > 0:37:14Then I'm going to add the last two ingredients.
0:37:14 > 0:37:16- The cinnamon.- And your salt.
0:37:16 > 0:37:20He was so pleased to have this son, there were national celebrations,
0:37:20 > 0:37:23there was free food and wine for the populace.
0:37:23 > 0:37:25I wonder how his sisters felt!
0:37:27 > 0:37:29Well, yes, you wonder how his mother felt.
0:37:29 > 0:37:32Well, his mother didn't last very long, did she, Jane Seymour?
0:37:32 > 0:37:35She, she actually got out of bed, I think, for the christening,
0:37:35 > 0:37:37but she didn't survive very much longer.
0:37:37 > 0:37:39I think she died very shortly afterwards.
0:37:39 > 0:37:43It's a sad story for a celebratory cookie.
0:37:43 > 0:37:45OK, so I'm going to take this out,
0:37:45 > 0:37:50and I'm going to try to roll it into a ball.
0:37:50 > 0:37:52Gosh, it smells good, too, doesn't it?
0:37:52 > 0:37:53It does smell good.
0:37:53 > 0:37:54We'll bring it together.
0:37:54 > 0:37:56Now, this is super hot.
0:37:56 > 0:37:58Oh, yeah - don't burn yourself.
0:37:58 > 0:37:59It's like...
0:38:00 > 0:38:02..kneading lava.
0:38:02 > 0:38:06OK, so, I'm going to take up some paper here.
0:38:06 > 0:38:07Place our tray there.
0:38:09 > 0:38:10OK.
0:38:10 > 0:38:12So...why?
0:38:13 > 0:38:17So this is quite a delicate mix.
0:38:17 > 0:38:21And by rolling it in between two sheets of grease-proof paper,
0:38:21 > 0:38:23it means that it doesn't stick to the rolling pin
0:38:23 > 0:38:27and that we can then create a nice biscuit.
0:38:27 > 0:38:30So sometimes it might take a little bit of time just to kind
0:38:30 > 0:38:32of work the pastry together.
0:38:34 > 0:38:36Now, that looks really nice.
0:38:36 > 0:38:37How thin are you going to make them?
0:38:37 > 0:38:40We're almost there, just a little bit thinner.
0:38:40 > 0:38:42So, to be precise, probably a third of a centimetre.
0:38:42 > 0:38:44Not too chunky.
0:38:44 > 0:38:47- That looks good.- I think that looks pretty good.
0:38:47 > 0:38:48Now we're going to cut them.
0:38:50 > 0:38:51There we go.
0:38:53 > 0:38:55Oh, they're lovely little, little, you know,
0:38:55 > 0:38:57tiny little medallion-type biscuits.
0:38:57 > 0:39:00OK, if you hold this tray, that would be very helpful.
0:39:00 > 0:39:04How lovely. There we go.
0:39:04 > 0:39:06OK, so I reckon we pop them in the oven.
0:39:06 > 0:39:07- OK.- 180 degrees.
0:39:07 > 0:39:10- For how long?- 8-10 minutes.
0:39:10 > 0:39:11OK.
0:39:15 > 0:39:18It's sad, isn't it, Anna, all that... All that celebration,
0:39:18 > 0:39:20but he didn't have a long life, did he?
0:39:20 > 0:39:24- Aww, it's very sad.- He became king at nine, I think, when Henry died.
0:39:24 > 0:39:26He himself died when he was 15.
0:39:26 > 0:39:29But anyway. They were happy for that one day.
0:39:29 > 0:39:31Now, what are you going to do with the biscuits?
0:39:31 > 0:39:34Well, I'm going to make a cardinal's hat out of strawberries.
0:39:34 > 0:39:37Now, this is strawberries cardinale.
0:39:37 > 0:39:41This was a favourite of the present Queen's father,
0:39:41 > 0:39:43George VI.
0:39:43 > 0:39:47His sort of head chef, whose name was Rene Roussin...
0:39:47 > 0:39:51- What a name.- This was one of his, "fraise cardinale".
0:39:51 > 0:39:54What's so lovely about the recipe is that you've got your beautiful fresh
0:39:54 > 0:39:55strawberries. And...
0:39:55 > 0:39:59- What are you doing?- I'm going to cut the tops off.
0:39:59 > 0:40:02- Why?- Because it's going to be the base and then we're going to build up the base.
0:40:02 > 0:40:05- You're going to build a tower, are you?- Yes.
0:40:05 > 0:40:07Should I start making a base with them, or...?
0:40:07 > 0:40:09I'm not sure I'm going to trust you with my technique!
0:40:09 > 0:40:11That's very hurtful, Anna, very hurtful.
0:40:11 > 0:40:14You can help me brush the raspberry sauce on them.
0:40:14 > 0:40:15That sounds a very menial job to me.
0:40:15 > 0:40:18It's so important, it's the glue, it's the glue!
0:40:18 > 0:40:19I fancy a bit of construction here!
0:40:19 > 0:40:22OK, so let's see.
0:40:23 > 0:40:24Do we think that would be a base?
0:40:24 > 0:40:26- I think we could.- Perhaps pop them on the plate, then.
0:40:26 > 0:40:28OK, in that sort of...?
0:40:28 > 0:40:29Here we go.
0:40:34 > 0:40:35There. Is that enough of a base?
0:40:35 > 0:40:37Yeah, that sounds good.
0:40:37 > 0:40:40No, that sounds good. And I'd say I'll start off and you can continue.
0:40:40 > 0:40:43- Now what's this, this is a...? - This is a raspberry sauce,
0:40:43 > 0:40:46and I think this is what makes it quite actually, interesting.
0:40:46 > 0:40:47Strawberries with a raspberry sauce.
0:40:47 > 0:40:50Yeah, so I would pop them in between...
0:40:50 > 0:40:52Yeah, yeah, yeah, I was going to do that.
0:40:52 > 0:40:54Sound engineering principles, I'd say.
0:40:54 > 0:40:56There we go. This is not easy.
0:40:56 > 0:40:58We can do it, Michael, we can do this.
0:40:58 > 0:41:01Another brush of your raspberry sauce.
0:41:01 > 0:41:04I'll try not to make a mess with these.
0:41:04 > 0:41:05This is looking pretty good.
0:41:05 > 0:41:07- We make a great team, Michael. - We do, we do, we do.
0:41:07 > 0:41:09If you want to continue stacking them,
0:41:09 > 0:41:11I'm just going to run and check our biscuits.
0:41:11 > 0:41:13OK. Yeah, must be eight minutes now.
0:41:14 > 0:41:17- How do they look?- They're perfect, they're done.
0:41:17 > 0:41:19Yeah.
0:41:19 > 0:41:20- I'm nearly there.- OK.
0:41:26 > 0:41:29- I can't believe...- I don't want to knock the whole thing over.
0:41:29 > 0:41:32- I will never forgive you, Michael. - I know, I know, I know.- OK.
0:41:32 > 0:41:33There we are.
0:41:33 > 0:41:36- Ah!- Don't breathe.
0:41:36 > 0:41:37- OK.- Nobody move!
0:41:38 > 0:41:41They look good, don't they? I'll tidy up around here.
0:41:41 > 0:41:43Shall I get rid of that, there?
0:41:43 > 0:41:46- I'm just going to dust them with some icing sugar.- Yeah.
0:41:46 > 0:41:48I think they could do with a little bit more sweetness.
0:41:48 > 0:41:51And I think we ought to bring the biscuits to the cardinale,
0:41:51 > 0:41:53- don't you? - Yes, I think that's a great idea.
0:41:53 > 0:41:55- Not the other way around.- No!
0:41:55 > 0:41:57I'm dying to taste one of these.
0:41:57 > 0:41:59- Oh, yes.- Be careful, now.
0:41:59 > 0:42:02I saw those strawberries tremble.
0:42:02 > 0:42:04I'm trembling!
0:42:04 > 0:42:07Presentation, presentation, presentation, isn't it, cooking?
0:42:07 > 0:42:09- Yeah.- Two more to go.
0:42:09 > 0:42:11Two more to go.
0:42:11 > 0:42:12- Shall I get rid of this?- Perfect.
0:42:12 > 0:42:15It's hot. My steely hands.
0:42:15 > 0:42:17- Yeah.- It's hot!
0:42:17 > 0:42:19Let me take it out of the way. There we go.
0:42:19 > 0:42:22- Thank you.- It does look great, doesn't it?
0:42:23 > 0:42:24There we have it,
0:42:24 > 0:42:28our cinnamon biscuits with strawberries alla cardinale.
0:42:34 > 0:42:36Oh!
0:42:36 > 0:42:37They're beautifully crisp.
0:42:37 > 0:42:39Wonderfully sweet.
0:42:39 > 0:42:41And I just love that cinnamon flavour.
0:42:41 > 0:42:44And the little hint of salt there is just delicious in it.
0:42:44 > 0:42:46Yeah.
0:42:46 > 0:42:48- Can I have a strawberry with it?- Mm!
0:42:48 > 0:42:50You have to take it from the middle!
0:42:51 > 0:42:53You really are a show-off.
0:42:53 > 0:42:55We could play strawberry Jenga.
0:42:56 > 0:42:57- You did it.- Yeah, it's your turn.
0:43:08 > 0:43:09Mm.
0:43:09 > 0:43:11That's really nice.
0:43:11 > 0:43:14Two royal recipes,
0:43:14 > 0:43:16400 and more years apart.
0:43:16 > 0:43:18Perfect.
0:43:18 > 0:43:21Join us next time for more royal recipes.