Young Royals Royal Recipes

Hello, I'm Michael Buerk,

welcome to a brand-new series of Royal Recipes.

This time, we are at Westonbirt House,

formerly a grand country house, now a boarding school,

which has played host to royal visitors for over 100 years.

In this series we are delving even further back in time

to reveal over 600 years of royal food heritage.

You play Anne Boleyn and I will play Henry VIII.

And we've been busy unlocking the secrets

of Britain's great food archives.

Discovering rare and unseen recipes that have been royal favourites

through the ages.

From the earliest royal cookbook in 1390...

It's so precious, so special, that I'm not allowed to touch it...

..to Tudor treats from the court of Henry VIII.

-I can't wait for this.

-One, two, three!

We'll be exploring the great culinary traditions

enjoyed by the royal family -

from the grand to the ground-breaking,

as well as the surprisingly simple...

I did think that was going to be a disaster.

Ohh!

..as we hear from a host of royal chefs...

Prince Philip would walk past, pop his head in, and say,

"What's for dinner, what are we having?"

Oh, yeah, it's not just a normal kitchen.

..and meet the people who provide for the royal table.

If it's OK for the Queen, it's OK for everyone.

Welcome to Royal Recipes.

It's all about the youngsters in today's programme,

the young royals.

The current crop have certainly presented a rather different face

of royalty to the world than their parents and grandparents.

The appetite for royal gossip

means their every move is scrutinised.

This time on Royal Recipes,

Anna Haugh puts her spin on some royal chutney.

Oh, it looks like a dead mouse, doesn't it?

Chef Paul Ainsworth cooking at home is characteristically modest(!)

I'm putting it out there,

I think that will be the best rice pudding

you've ever tasted and ever made.

And one royal pudding proves a tricky customer.

Oh-oh-ho-ho-oh-ho!

We are in the Italian gardens for a spot of barbecuing

on today's Royal Recipes,

and with me is executive chef Anna Haugh.

Now, this looks different.

I'm going to make paella, but I'm going to make it on the barbecue.

Pie-yella. Pie... How do you say...?

Now, you worked in a posh, very posh Spanish kitchen, didn't you?

How do you do it? Pa-hey-ya.

That's perfect. You have got it down there.

OK, so, tell us what it is.

It is a rice-based fish dish

with a little bit of chicken in it, traditionally.

But when you create a dish like this on the barbecue,

you will need a barbecue with a lid.

FYI. OK, so I've already been colouring my chicken off here,

so I'm just going to push that to the side

as I start to add the other ingredients.

Get those other ingredients in.

This is a royal recipe because, we're told,

Prince William used to cook it in home economics class at Eton.

-Oh.

-But his particular version was described as like another kind

of Eton mess.

So see if you can do better.

-What is that?

-This is a chorizo.

Chorizo. That's kind of a Spanish sausage?

That's right, yeah. That colour will start to bleed out.

-It's a beautiful colour, isn't it?

-Yeah.

-Lovely reddish-brown.

Gives it a lovely depth of flavour.

There are a lot of ingredients in this dish, aren't there?

There are a lot of ingredients.

They're all there for a specific reason though.

It is quite a simple dish, you just add everything in...

Leave it for ten to 15 minutes and before you know it,

you've got a main course done.

-What next?

-Next is going to be our onion.

I'm going to put a little pinch of salt in here

just while it's starting, get the flavour into it.

Now, what's the trick with this dish?

What would you say was the most important thing to get right?

Your temperature is really important,

you don't want it on too high of a heat,

because what you'll do is you'll boil off all your liquid

and your rice won't be cooked.

It needs to be at the right temperature so that the rice

has enough time to absorb all your liquid.

You want it to essentially cook on a medium heat,

that's probably the best way to describe

the heat you would cook this at.

-Next we're going to add in our tomatoes.

-Yeah.

So beautiful. These will add a nice sweetness.

Little bit of acidity to our dish.

It's rather fun to think of the pupils at Eton

knocking up paella in their home economics lesson!

-Absolutely.

-Prince Harry went to Eton as well, didn't he?

-He did.

Well, actually, Eton is very close to Windsor, isn't it?

It's kind of local comp for royals, wouldn't you think?

Yes, nice and convenient for them.

Next is going to be our spice, this is just paprika.

More colour, more colour.

And next we're going to add in the rice.

Wait a minute, this doesn't look like ordinary rice.

-This is no ordinary rice...

-Anna's rice.

-This is bomba rice.

Bomba. Bomba!

Yeah, it's a short grain rice, it's similar to risotto.

And what special qualities does that have

that makes you use it for this and for risotto?

Well, you want to be able to cook it slowly,

and the starch to kind of come out of it gently.

Now, you don't want to stir, once we add the liquid,

you don't want to stir it like you would a risotto,

where you really do create a creamy sauce.

OK, I think we're good to get our stock in there now.

-Fish stock. Fish and chicken stock.

-Yeah...

As simple as that?

Yeah, as simple as that, I like the idea of not wasting anything.

-You are big on waste, aren't you?

-Yes, I don't like it.

OK, I'm just going to give it one little stir

to make sure that it's kind of evenly placed,

and then this should cook for about maybe ten to 15 minutes.

With the lid on or off?

Lid off. We're only going to put the lid on just to finish it off.

So while we're waiting for that to cook,

I'm going to impress you with my knife skills.

Again, I'm always impressed with your knife skills.

OK, well, I'm just going to chop some parsley which will go on top,

and this can be quite rough.

I think if you're going to cook parsley,

you don't want to have it chopped too fine.

You're almost tearing it rather than chopping it.

I'm going to chop it afterwards, I'm just removing the stalks.

Stuff like this can be very nice

if you keep it for a stock or a base of a sauce.

There's a lot of flavours in there

but I'm just using the leaves to garnish.

So you just want to roughly chop this,

you don't want it to be too small,

and then I'm going to chop the beautiful roasted red peppers,

so you could just place them over your open gas flame,

your cooker at home, just keep turning it and turning it.

Once it's black all over you can run

it under the tap to rinse it off or

rub it off with a cloth.

And it really adds to the paella. It's a lovely vegetable element.

And it looks good, doesn't it? Really bright red colour.

I'm just going to do some lemon wedges and this gives you,

as you portion your paella,

people have the choice whether to add lemon or not to add lemon.

-Do you?

-I do, because I think acidity is really important,

with the kind of lovely fattiness of the chorizo and spices.

-You need something to cut through it.

-Yeah, that's it.

Don't look now, Anna, but it's bubbling away.

It looks like a volcano.

It's looking pretty good. We're going to add our peppers now.

-Peppers first. And last the prawns?

-Yeah.

-Good.

-There is a real theme of red in this dish, isn't there?

-Yeah.

Well, the Spanish love colour.

Everything about them is about colour, isn't it?

-I'm going to pop the lid on.

-Oh, this is where the lid goes on.

Just for about two minutes.

Now tell me about the science of all this, why the lid now?

We're going to get some smoky flavour into it,

because we're trapping the smoke into it,

and also the heat will be pushed down on top.

So it will cook the prawns so that they're delicately cooked.

Why do you think Prince William made a complete mess of this?

An Eton mess of this.

He's probably not used to cooking for himself, surely.

Actually, the talk was that the reason home economics

was so popular was that there was

a rather attractive home economics teacher.

I can imagine.

I'll have a little sneaky peek now.

-Yes.

-Isn't that lovely? It looks sensational, doesn't it?

-Good to go.

-Move this out of your way.

-Thank you.

And then we're just going to finish it with our lemon wedges.

That actually makes it look fantastic.

You need a bit of variety with this wonderful redness

of the paella itself.

Some green... Look at that!

-Time to tuck in.

-Brilliant, well done, chief, chef.

-OK, let's have some.

-OK, here you go.

Are you going to eat it straight out of the dish?

You go first. Straight out of the dish.

I've been terribly keen on one of these lovely, lovely prawns.

Mm.

Mm. Hot, though. Hot.

-Mm.

-Straight off the fire.

Lovely. The rice, the spices, and everything.

Mm. Real taste of Spain.

It's brilliant. Prince William, eat your heart out!

A fiery colourful version of a princely paella.

Well, Prince William may not be the world's best cook,

but he and his brother, Prince Harry,

have enjoyed the best food that the world has to offer all their lives.

And for one royal chef,

a trip to Iceland offered up a pudding that became a favourite

of the young royals.

Des Sweeney used to work in the kitchens

at a number of royal residences.

He recalls a pudding that became much-loved

by the royal grandchildren.

Today we're making Crepes Islandaise,

which is basically a pancake filled with raspberry jam,

freshly whipped cream, and a bit of raspberry coulis.

Des whips up a rich batter made with three eggs, a pint of milk,

plain flour, and a touch of sugar.

The dish was inspired by a trip away with the Royals.

This originally came from Iceland.

The Queen and Prince Philip went on a state visit to Iceland,

we was on the Royal yacht Britannia for three days,

this is a dish they were given.

Prince Philip really, really enjoyed it.

So he transferred it back to Balmoral.

And then slowly over the years, it got passed down the line,

to all the younger ones because it was a nice simple easy dessert,

and young kids loved it.

In Scotland, Balmoral,

you know, the family are around all the time,

they would just walk into the kitchen and go, "What's for dinner?

"What are we having?"

And pinch the odd biscuit, the odd piece of cake,

as they're walking past.

His time as a chef in the royal kitchens not only gave Des

this privileged view,

but he was also, as is the royal tradition, granted a service medal.

I received a medal for a state visit, which is very nice.

There's a letter...

"Dear Sir, I have the honour to inform you

"that the Queen has been graciously pleased

"to grant you Restricted Permission to wear the insignia of The President's Medal,

which has been conferred upon you

by the President of the Republic of Iceland."

And this is the medal I was presented with.

It entitles you to wear it for national state visits.

I'm very pleased, I'm very proud of that moment.

Once it's rested, the batter is ready to cook.

OK, so we're making the pancakes.

Crepes.

Get your oil really nice and hot, that is a standard cooking oil.

Just covering the bottom of the pan,

you don't want it really smoking, but you do want it hot,

so it sizzles when you pour it in.

The secret is, let them settle, let them settle down,

and also have a really good crepe pan.

I've always loved cheffing, I've never found it difficult,

I've never found it to be a real job as such, really.

It all sort of made sense.

You slide them onto an upside-down plate.

That way, they're settled down and relaxed, going downwards,

rather than curling up and going dry and crispy around the edge.

I think it was my first year at the Palace,

I got put on the staff Pancake Day,

involved making 300 pancakes for the staff.

I think it was four or five hours just making pancakes,

literally nothing else, but it was quite interesting,

everyone seemed to avoid me, they obviously knew what was going on.

Complete body swerve.

Obviously like the new boy induction thing!

Yes, one of many.

Royal cheffing is just really interesting.

Daunting to begin with, because you think,

"Oh, my God, this is like the Queen's lunch", quite nerve-racking.

After a while, it just becomes the day-to-day.

So what we're going to do now, the pancakes are made,

roll them in sugar, spread some raspberry jam on it,

whipped cream,

fold them over, fresh raspberries, nice bit of raspberry coulis.

And basically that is it.

Real nice easy dessert.

Nice bit of whipped cream.

Bit of a naughty one.

But nice if you've got a sweet tooth.

You fold it over once.

Fold it over twice...

Quite decadent, isn't it, really?

And then we are going to finish it with a few raspberries,

a bit of raspberry coulis...

Tell me, which Royal wouldn't like that?

Crepes Islandaise!

I suppose if you're born into the Royal family,

you grow up with an understanding of your role and what's expected,

but it must be different, mustn't it,

if you marry into the Royal family?

For instance, what would you actually take the Queen

and the Royal family at Christmas?

Kate Middleton solved that problem on the first Christmas

that she spent with the Royal family at Sandringham,

she took a pot of her family's chutney.

So what are you going to do?

I'm going to make a batch of chutney today that is actually quite similar

to the chutney that Kate Middleton took to the Queen that day.

Not quite the same, but similar.

OK. What kind of apples are you using?

-These are cookers, aren't they?

-Bramleys. Yes.

-Loads of flavour.

-Loads of flavour.

-But not very sweet.

Not very sweet, which is good,

because you want to be able to add a lot of sugar into your chutney

because it's the sugar that helps preserve it.

The sugar, the spices and the vinegar help preserve it.

Quintessential English apple,

-and we tend to think of chutney as an English dish...

-Yes.

..but I think actually it's Indian, isn't it?

Yes. I think you could be right.

Spices and fruit in India, and originally called chatni.

Chutneys are such a wonderful thing to have in your cupboard at home.

It's not just going to go with delicious picnics, you know, with

ham and cheeses, you can also add a spoonful of chutney

into a curry mix or into a stew,

and it will add a bit of depth of flavour,

which is really quite special.

You can use it for almost anything.

And the Queen, very graciously, had it served up with the turkey...

-That must have been quite special.

-..on Christmas Day!

-That is quite special.

-A rather nice gesture.

In it goes, everything will go in together.

-Tell me about marrows.

-I wouldn't be a great fan of marrow.

There's not much flavour in them, it's all water, isn't it?

Not much flavour, it's all water, but I really enjoy a courgette.

-Doesn't even smell like a courgette.

-No, it doesn't.

But, for what we are doing today, it's so perfect.

-Why?

-Because when you look at the other ingredients,

so you have vinegar, which is quite dominant, spices, which are strong,

and then you have dates, which really have a very strong flavour,

beautiful flavour,

but you can't just have date the only ingredient in your chutney

because it would be too overpowering,

so something like a marrow just marries up well,

and allows the date to take...

What you're saying is that you like marrows because it has no flavour!

You might say no personality,

I think that's why they may have paired us up.

-Like...

-What do you mean?!

Oh! I'll see you afterwards.

You must have enough marrow by now.

I think you're right.

OK, so that just goes in on top.

Next is our onions.

Now you're talking, now you're getting down to the real stuff.

That's it.

And our dried fruit, beautiful chopped dates.

-Big, juicy raisins.

-Gorgeous!

Beautiful plump raisins.

And the dates. All the flavour going in now.

Some salt and some ginger.

Ginger is a nice idea.

Yes, absolutely, ginger and date.

Marriage made in heaven. Sugar is going to go in.

-That's an enormous amount of sugar, isn't it?

-It is, yes.

It's a really sweet thing, chutney.

This is a full pot of chutney.

Certainly is.

-There's more than one jam jar in that bucket there.

-Yep.

-And this is vinegar?

-Yes.

-So you've got the sweetness, now you've got the sharpness.

-Yes.

Yeah, look at that.

-Actually looks a bit of a mess.

-Thank you!

-You know what I mean.

That's what I was going for.

And the last thing, I'm going to need help with this.

Ah, yes! Now, what's this?

It's just a lovely selection of different spices

that go very well in a chutney.

You have some allspice, some coriander seed, some dried chilli.

Because I do think a little bit of kick in the chutney

-can be so delicious.

-Yup.

Some peppercorns,

and yeah, I think we have a little bit of fennel seed as well in there.

Wonderful. But why are you putting it in a bag and...

-Shall I hold it together?

-That would be great.

-You're going to tie it up, aren't you.

-Yeah.

It means that we can take it out

and you don't get a nasty mouthful of anything surprising

when you're eating your chutney.

I'm just going to give this a little stir.

So you're going to bury that...

Yes, I'm going to bury it to the bottom.

Gosh, there's an awful lot in there.

It is, but it will cook down and shrink in size quite a bit.

And this is a long job, isn't it?

-This is a long job.

-Once you've tossed it all in there.

Yes, but it's totally worth it,

when something is jarred or canned,

it should stay good for up to a year, at least,

but you shouldn't eat it before three months, ideally.

Just to let the spices permeate through, and generally mellow?

-Absolutely.

-That would make it perfect for Christmas, wouldn't it?

-It's mostly harvest fruits.

-Yeah.

-Three months on, Christmas.

-Bingo.

-So bring it up to the boil on the highest heat you can.

Then it goes down to a nice low simmer.

-And you just want to...

-Any danger of burning it?

Well, yeah. Yeah, you do need to keep an eye on it.

Stir it every so often, that'd be the sugar content.

Just keep giving it a stir every now and again and it should be fine.

-Right.

-Now, earlier on I did make this chutney,

so you don't have to wait two hours, Michael.

-I'm glad about that.

-We're actually going to go through the jarring

process now, which is really important.

You need to make sure that your jars are hot and sterilised.

So in a pan of water you would simmer your jars and your lids.

Make sure your mix is hot as well when it's going into the jars.

Try to keep the temperature the whole time.

Oh, it looks like a dead mouse, doesn't it?

-We'd better be clear, that's the spices you took out!

-The spices.

There is no dead mouse in here.

-OK.

-No secret ingredients.

So you say. I didn't watch you doing this bit.

So I'm spooning in the chutney mix into the jars.

We don't know whether the Queen enjoyed the chutney.

I'm sure she said she did.

I wouldn't imagine that the Queen would put it on the dinner table

if she didn't think it was going to be nice.

You think she tried it beforehand?

Yes, I'd say she had a sneaky spoonful out the back.

-Yeah, yeah, yeah.

-Passes the test.

-Absolutely.

-On the table, please, guys.

-Absolutely.

Yeah, the marriage can go ahead, she probably said.

The chutney's OK, that's the test.

OK, so just be careful, the jars are hot.

OK...

There we go.

-Really tight?

-Nice and tight.

So, yeah, three months, Michael, and then you can try them.

Now, surely, three months ago you did this,

so you can now say, "Here's one I prepared earlier."

And so, to try the chutney I thought it would be nice

-if we had some lovely cheeses and some ham.

-Brilliant.

This is really good. You need a pint of cider

-or something with this, don't you?

-Yeah.

That looks terrific. Some ham?

-Yeah.

-And we've got some bread here.

-Yeah.

-Which obviously is a perfect combination.

Ah, now that's how you do it, is it?

-Put the chutney on the bread first.

-Yes, watch and learn.

As a kind of spread. Watch and learn, yeah, yeah, yeah.

Bit of cheese...first.

-And then I'm going to try some ham.

-Mmm!

Mm! That's good.

-It's really good, it goes so well with the cheese.

-Yeah.

Without the marrow, I don't believe it would have the same body.

That gives it substance, doesn't it? Body and so on.

It's turned, you know, a rather ordinary vegetable

into something spicy and delicious that brings out the best in,

you know, plain and ordinary food, makes it magical.

A rich, fruity accompaniment to a right royal Christmas feast.

Someone else who married into the Royal family was the Queen Mother.

She was born Elizabeth Bowes-Lyon in 1900.

When she was four years old,

her father inherited the earldom of Strathmore and Kinghorne,

and, with it, Glamis Castle just north of Dundee.

The Queen Mother's childhood home

is one of the most romantic castles in Scotland.

It's also a place where she spent happy days with her own children.

Dr Matt Green went to explore.

A tradition started by the Queen Mother,

Glamis has long been a favourite for young royals

to spend their holidays, particularly in the summer.

Glamis archivist Ingrid Thompson has studied the life

of the young Elizabeth Bowes-Lyon.

Do we know what she was like as a little girl?

Well, she was quite a mischievous little girl, very lively.

-Right.

-Lots of, lots of stories, of her and her younger brother David

throwing water on to guests from the ramparts, cold water.

From the ramparts?!

-Yes.

-Better than boiling oil, I suppose.

-Yes, yes.

And also, actually, the dining room was used

as a convalescent hospital in the First World War,

and she also played tricks on the some of the soldiers. One of them...

-Oh, dear!

-..recounts her leading him into a dark, dimly-lit corridor,

and he walked into a stuffed bear

with his crutch and she thought this was hilarious.

So she wasn't a sort of meek kind of...

No, not at all, but she was very well liked.

People, you know, have fond memories of her.

So do we have any records of what they may have eaten?

Yes, we do, actually.

And we've got some records from the archives just over here

if you want to come through.

We have various menus and photographs.

-Who were these people?

-These were the Queen Mother's grandparents.

-The 13th Earl and Countess.

-So they're sort of sitting...

This was for their golden wedding.

OK, right. The golden wedding supper, did that take place in here?

No, actually, 500 people attended.

500! OK, that would be a bit of a squeeze, to get 500 in here.

But we do have the menu here of what they ate.

And it shows that game was a key part of the diet as well,

of course this is a hunting estate.

-As you'd expect.

-So you'd expect that.

And there's, there's a big range of, I mean, rabbit pies, tongues...

And galantines, that was a cold dish

of white meat or fish which was deboned, cooked and pressed.

-So...

-Looks like it would have been quite the feast.

Yes, absolutely.

Glamis played host to many a fine banquet during the Queen Mother's

childhood, but the biggest event of her life came later when,

on the 26th of April 1923,

she married Prince Albert, Duke of York.

Tommy Baxter is the castle manager.

This is Queen Elizabeth, the Queen Mother's bedroom.

It was given to her in 1923 when she married Albert, later, of course,

to become George VI.

One's attention is immediately drawn to two things, really,

but first of all, this cot.

-Whose cot is that?

-Well,

this was made specifically for the use of the Queen

as a baby and a small child

when she visited her grandparents here at Glamis.

So just to clarify, the present-day Queen has slept in this cot.

-Absolutely.

-As a child.

Yes, and the cot left here in 1947

and was returned a few years ago.

It had been used by Prince Charles as a baby.

It's seen more royal babies than most cots.

And tell me about this amazing rocking horse.

Whose is that?

This was a toy of the present Queen's.

And we have a wonderful photograph of her actually sitting on the horse

with her grandmother holding her on.

I'd like to think this is where she got a love of horses.

It started here at Glamis!

The young Princess Elizabeth spent many summers here,

captured for posterity in the family album.

Glamis must have been such fun.

It looks like it. They're all... It's not too sort of formal, is it?

She, she often has said that some of her happiest childhood memories were

actually here visiting her grandparents.

I love this one because all of

the 14th Earl and Countess's grandchildren

from the Master of Glamis right down

to...the little baby at the bottom is Princess Margaret.

-That's Princess Margaret?

-And here's the Queen.

So as the family goes, she looks like quite a junior member of the family.

She does, yeah, ironically. And what do we have here?

Well, this is the visitor book that was kept by the family,

and here the young Elizabeth at the age of five

signs in very bold letters "Lilibet".

-That was her nickname.

-That was her, that was her pet name.

Now, we then turn a few pages,

1934 - she's a bit older.

And then this is the biggest change of all.

You go over near the back of the book...

and here we are,

1953, this is coronation year.

And here, at the top of the page, Elizabeth R.

-So from Lilibet to Elizabeth.

-Elizabeth R.

The reigning monarch. How amazing, her entire life in signatures.

In signatures in this book.

Evolution from her visits to Glamis.

We're very proud of this.

We keep it very safely under lock and key.

Glamis Castle, a favourite summer getaway

for generations of young royals.

I think things have changed for royal children over time,

because in the past, I suppose it's a strange life, isn't it?

They haven't had a great reputation as wonderful parents.

Queen Victoria, she had nine children, you know?

But she described herself I think as not an admirer of babies generally.

Why would she have nine children if she didn't like babies?

Well...

Accident or design, I think probably accident.

But I mean, one of her biographers

described her and her husband,

Prince Albert, as pretty awful parents.

I think our, our present Queen,

her parents were away on royal tours for month after month.

-Diana, I think, broke that tradition a bit, didn't she?

-Well, yeah.

She came running back from a, you know, much shorter royal trip,

-and would...

-Scoop them up.

-..hug her children.

In fact, I think Prince William was, was the first of the royals,

I think, to be sent to nursery.

Rather than being tutored privately in the palace.

Little children want to play with other little children.

Yeah, yeah - a little bit of ordinariness in their life.

Despite changes in the ways that the Royals parent their children,

there are some traditions which survive down the generations.

Royal chefs have been serving up

classic nursery food since time immemorial.

At his home in Cornwall,

our very own Paul Ainsworth

has been putting his spin on a royal favourite.

OK, so today we're going to be making rice pudding.

So what I've got here is a nice, large pan,

and we're going to start off with

500g of Cornish cream

and 500g of Cornish milk.

What I absolutely love about the royals is

they're massive ambassadors of everything British.

And I think this dessert is a proper British dessert.

I know Prince William and Prince Harry love it,

and like everyone else,

they love it with a big dollop of strawberry or raspberry jam.

To flavour the milk and cream,

Paul scrapes vanilla from two pods

and adds it to the pan.

Now, instantly, before we've even got the rice in here,

the smell is of like when you were just a young lad and your mum

was making you a cup of hot milk before bed.

It's just that lovely, malty, vanilla-y, creamy smell -

it's just delicious.

Now we're going to add our rice.

And we've got 180g here of pudding rice.

What's great about this, it goes nowhere near the oven.

We're just going to cook this on the stove top.

And every so often, just keep stirring,

so that rice does not stick to the bottom of the pan.

So turn our heat down a little bit

and now just look at that.

That vanilla, that cream, that milk -

the smell is incredible.

And now we're going to come onto our jam.

We're going to make it with a difference, we're going to use

blueberries. So what we have here is some creme de cassis,

which is a blackcurrant liqueur.

That goes into the pan quite like so.

We're going to add in a little bit of Demerara sugar,

and we're just going to let those dissolve nicely in the pan.

So this is an adult's version.

We are going to burn the alcohol off, just to be left

with that lovely blackcurrant flavour,

which goes so well with the blueberries.

But this is my little twist on it.

We're going to take some thyme, just going to rub that between our hands,

get that lovely smell of the oils coming out of the thyme.

We're going to add a little bit more vanilla...

And in there, you've just got this heady blackcurrant flavour, thyme,

vanilla - absolutely delicious.

Now we're going to take our blueberries.

They are so full of flavour, nice and soft,

and will really break down in the pan.

And straightaway, look at that.

They're like glistening jewels.

You can see it starting to thicken.

And when you're cooking fast like this,

you're keeping the flavours in there, really fresh.

While the jam bubbles away, Paul makes a start on the custard,

which will be added to the rice pudding.

To get that sweetness in there, and that beautiful richness,

we're going to take some sugar and

we're going to take some beautiful Cornish eggs.

I mean, look at that - absolutely gorgeous, rich, so orange,

it hurts your eyes. It's absolutely amazing.

He adds the yolks of 12 eggs to 160g of caster sugar and whisks.

Now we're going to get our rice pudding back onto the heat...

..and we're just going to fold this egg yolk and sugar mixture

through our rice.

We're now turning the heat up a bit as well,

and we're just going to cook this gently until our egg yolk is basically cooked.

The colour is just absolutely stunning.

I remember my dad kind of making semolina puddings and rice puddings

and I kind of grew up in a bed and breakfast,

so that we were always cooking these old-fashioned desserts which are now

kind of great staple British desserts.

So that's our rice pudding.

I'm putting it out there, I think that'll be the best rice pudding

you've ever tasted and ever made,

you'll be proper proud of yourself with that.

Right, we're going to move back over to our blueberry compote.

And all we're going to do, these things like the thyme,

they've done their job, going to spoon out our vanilla.

OK. Give it a nice little stir.

Now we're going to add some more blueberries.

They're giving us a wonderful texture.

Now, one thing's missing, and it's that.

The lemon. That's going to give us wonderful acidity.

Moment of truth.

Yes! Absolutely delicious.

Citrusy, jammy,

texture coming from those blueberries

we folded in last minute.

So we're going to take our rice pudding, give it one final stir,

do not serve it hot.

We want to serve it just warm.

And what you've got here is just no stodge,

just beautifully light,

believe it or not, and just lovely and creamy.

Now we come to our jam.

We're just going to take that and just like any good rice pudding,

just a dollop of that in the middle.

Look at that.

Beautiful rice pudding,

Blueberry jam, proper royal recipe.

A sweet tooth certainly seems to run in the Royal family, doesn't it,

Anna? What are you going to cook up for us now?

Well, I'm going to make cinnamon biscuits with strawberry alla cardinale.

These are the biscuits that were served

at the christening of Henry VIII's longed-for son and heir, Edward.

And when he was born, there was great national rejoicing and he was

christened three days after the birth

and they served cinnamon biscuits.

-The cinnamon biscuits you're going to do now.

-That's right.

-How do you do it? What happens?

-OK, so this is a biscuit like no other.

I've never made a biscuit like this before,

so I'm very excited and quite lucky

to have learned this recipe.

So I've beurre noisette here, which

is like a kind of burnt butter.

I'm going to pour this into the pan now...

..and then I'm going to add my sugar.

And the syrup.

Now, sugar would have been extraordinarily valuable

in Henry VIII's time, wouldn't it?

Absolutely, yeah, only for the rich.

Only for the rich.

But nothing but the best for the great celebrations of

the christening of Edward.

This one son, born to Jane Seymour,

-I think, wasn't it? The third wife.

-That's it, that's right.

The one that replaced Anne Boleyn.

So I just need to bring this up to temperature

so it's kind of bubbling.

And now I think...

That's rich and sweet.

That looks about right.

I think I'm going to add in my flour now.

I've never made a biscuit like this before, ever.

Now, why is it so different?

Well, biscuits,

it's just about kind of creating

this cold ball of dough that you rest in the fridge,

and everything about this is literally the opposite,

so you're melting your butter

and then you're cooking your flour in the pan

to create this kind of dough.

It's just like nothing else I've ever made.

OK, this is nearly mixed through.

Then I'm going to add the last two ingredients.

-The cinnamon.

-And your salt.

He was so pleased to have this son, there were national celebrations,

there was free food and wine for the populace.

I wonder how his sisters felt!

Well, yes, you wonder how his mother felt.

Well, his mother didn't last very long, did she, Jane Seymour?

She, she actually got out of bed, I think, for the christening,

but she didn't survive very much longer.

I think she died very shortly afterwards.

It's a sad story for a celebratory cookie.

OK, so I'm going to take this out,

and I'm going to try to roll it into a ball.

Gosh, it smells good, too, doesn't it?

It does smell good.

We'll bring it together.

Now, this is super hot.

Oh, yeah - don't burn yourself.

It's like...

..kneading lava.

OK, so, I'm going to take up some paper here.

Place our tray there.

OK.

So...why?

So this is quite a delicate mix.

And by rolling it in between two sheets of grease-proof paper,

it means that it doesn't stick to the rolling pin

and that we can then create a nice biscuit.

So sometimes it might take a little bit of time just to kind

of work the pastry together.

Now, that looks really nice.

How thin are you going to make them?

We're almost there, just a little bit thinner.

So, to be precise, probably a third of a centimetre.

Not too chunky.

-That looks good.

-I think that looks pretty good.

Now we're going to cut them.

There we go.

Oh, they're lovely little, little, you know,

tiny little medallion-type biscuits.

OK, if you hold this tray, that would be very helpful.

How lovely. There we go.

OK, so I reckon we pop them in the oven.

-OK.

-180 degrees.

-For how long?

-8-10 minutes.

OK.

It's sad, isn't it, Anna, all that... All that celebration,

but he didn't have a long life, did he?

-Aww, it's very sad.

-He became king at nine, I think, when Henry died.

He himself died when he was 15.

But anyway. They were happy for that one day.

Now, what are you going to do with the biscuits?

Well, I'm going to make a cardinal's hat out of strawberries.

Now, this is strawberries cardinale.

This was a favourite of the present Queen's father,

George VI.

His sort of head chef, whose name was Rene Roussin...

-What a name.

-This was one of his, "fraise cardinale".

What's so lovely about the recipe is that you've got your beautiful fresh

strawberries. And...

-What are you doing?

-I'm going to cut the tops off.

-Why?

-Because it's going to be the base and then we're going to build up the base.

-You're going to build a tower, are you?

-Yes.

Should I start making a base with them, or...?

I'm not sure I'm going to trust you with my technique!

That's very hurtful, Anna, very hurtful.

You can help me brush the raspberry sauce on them.

That sounds a very menial job to me.

It's so important, it's the glue, it's the glue!

I fancy a bit of construction here!

OK, so let's see.

Do we think that would be a base?

-I think we could.

-Perhaps pop them on the plate, then.

OK, in that sort of...?

Here we go.

There. Is that enough of a base?

Yeah, that sounds good.

No, that sounds good. And I'd say I'll start off and you can continue.

-Now what's this, this is a...?

-This is a raspberry sauce,

and I think this is what makes it quite actually, interesting.

Strawberries with a raspberry sauce.

Yeah, so I would pop them in between...

Yeah, yeah, yeah, I was going to do that.

Sound engineering principles, I'd say.

There we go. This is not easy.

We can do it, Michael, we can do this.

Another brush of your raspberry sauce.

I'll try not to make a mess with these.

This is looking pretty good.

-We make a great team, Michael.

-We do, we do, we do.

If you want to continue stacking them,

I'm just going to run and check our biscuits.

OK. Yeah, must be eight minutes now.

-How do they look?

-They're perfect, they're done.

Yeah.

-I'm nearly there.

-OK.

-I can't believe...

-I don't want to knock the whole thing over.

-I will never forgive you, Michael.

-I know, I know, I know.

-OK.

There we are.

-Ah!

-Don't breathe.

-OK.

-Nobody move!

They look good, don't they? I'll tidy up around here.

Shall I get rid of that, there?

-I'm just going to dust them with some icing sugar.

-Yeah.

I think they could do with a little bit more sweetness.

And I think we ought to bring the biscuits to the cardinale,

-don't you?

-Yes, I think that's a great idea.

-Not the other way around.

-No!

I'm dying to taste one of these.

-Oh, yes.

-Be careful, now.

I saw those strawberries tremble.

I'm trembling!

Presentation, presentation, presentation, isn't it, cooking?

-Yeah.

-Two more to go.

Two more to go.

-Shall I get rid of this?

-Perfect.

It's hot. My steely hands.

-Yeah.

-It's hot!

Let me take it out of the way. There we go.

-Thank you.

-It does look great, doesn't it?

There we have it,

our cinnamon biscuits with strawberries alla cardinale.

Oh!

They're beautifully crisp.

Wonderfully sweet.

And I just love that cinnamon flavour.

And the little hint of salt there is just delicious in it.

Yeah.

-Can I have a strawberry with it?

-Mm!

You have to take it from the middle!

You really are a show-off.

We could play strawberry Jenga.

-You did it.

-Yeah, it's your turn.

Mm.

That's really nice.

Two royal recipes,

400 and more years apart.

Perfect.

Join us next time for more royal recipes.