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 > 0:00:14formerly a grand country house,
0:00:14 > 0:00:16now 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 > 0:00:28600 years of royal food heritage.
0:00:28 > 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
0:00:40 > 0:00:43favourites through the ages,
0:00:43 > 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 > 0:00:56I can't wait for this. One, two, three.
0:00:58 > 0:01:00We'll be exploring the great
0:01:00 > 0:01:02culinary traditions enjoyed by the royal family,
0:01:02 > 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.
0:01:14 > 0:01:17..as we hear from a host of royal chefs...
0:01:17 > 0:01:20Prince Philip would walk past or 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.
0:01:43 > 0:01:46We'll be sampling party food in the programme today.
0:01:46 > 0:01:50The Royals know how to throw a good shindig,
0:01:50 > 0:01:53and we're going to be attending some of history's finest royal bashes.
0:01:59 > 0:02:01This time on Royal Recipes...
0:02:01 > 0:02:04- Yee-ha!- Yeah.
0:02:04 > 0:02:07Paul Ainsworth gives us a flavour of a Buckingham Palace garden party.
0:02:07 > 0:02:10- That's gold leaf.- That's gold leaf.
0:02:10 > 0:02:12- Good gracious... - It just makes it decadent.
0:02:12 > 0:02:15Really decadent.
0:02:15 > 0:02:20We visit a famous party venue that celebrated years of royal patronage.
0:02:20 > 0:02:23- Windsor romance.- Windsor romance. - It's quite an evocative name.
0:02:23 > 0:02:25- It's very evocative.- What does it commemorate?
0:02:25 > 0:02:27It commemorates the wedding of
0:02:27 > 0:02:29Prince Charles and the then Lady Diana Spencer.
0:02:30 > 0:02:35And we rustle up a childhood party favourite of William and Harry's.
0:02:35 > 0:02:36When the boys were very little,
0:02:36 > 0:02:39they loved to come in and bake cookies and cakes.
0:02:39 > 0:02:41Although the kitchen was always
0:02:41 > 0:02:43in quite a mess by the time we'd finished.
0:02:54 > 0:02:55I'm here in the Royal Recipes
0:02:55 > 0:02:58kitchen with Michelin-starred chef Paul Ainsworth.
0:02:58 > 0:03:00I know this is going to be good.
0:03:00 > 0:03:02- What is it this time?- We're going to do a smoked salmon
0:03:02 > 0:03:04Morecambe Bay shrimp timbale.
0:03:04 > 0:03:06What's timbale?
0:03:06 > 0:03:09So, timbale basically is a Spanish word for kettle drum.
0:03:09 > 0:03:12So, that's exactly what this is, like a drum-type mould.
0:03:12 > 0:03:17Now, this was the dish served at the Queen's 80th birthday party...
0:03:17 > 0:03:20- Absolutely, yes.- ..staged by Prince Charles.
0:03:20 > 0:03:23And do you know what? I absolutely love flavours like this.
0:03:23 > 0:03:25- Do you like smoked salmon? - I love smoked salmon.
0:03:25 > 0:03:27Right, if you grab a piece. We're both going to work.
0:03:27 > 0:03:30All we want is a little bit up to the side there.
0:03:30 > 0:03:32- It's really thinly cut, isn't it? - Really thinly cut.
0:03:32 > 0:03:35- Now, you're going to do one. - Oh, I see.- Yeah.- So I put a bit...
0:03:35 > 0:03:39- You're not getting off that lightly. - I know, I know. Hang on. Here we go.
0:03:39 > 0:03:40- Down in there?- That's it.
0:03:40 > 0:03:44Just make sure it's right in to the sides and the bottom.
0:03:44 > 0:03:47So, then you get all the edges covered.
0:03:47 > 0:03:50Actually, I think mine is a bit of a masterpiece.
0:03:50 > 0:03:53I wouldn't expect anything less.
0:03:53 > 0:03:55So, this was the first course, obviously,
0:03:55 > 0:03:57at this wonderful birthday party.
0:03:57 > 0:03:58Kew Palace it was.
0:03:58 > 0:04:01They had the London Chamber Orchestra there
0:04:01 > 0:04:03playing Handel's Water Music.
0:04:03 > 0:04:05- Marvellous.- We're going to move that
0:04:05 > 0:04:07and just put that over to the side with you.
0:04:07 > 0:04:10And now our next job - we've got some white wine vinegar.
0:04:10 > 0:04:12- Yeah.- A pinch of sugar.
0:04:12 > 0:04:13- Yeah.- Pinch of salt.
0:04:13 > 0:04:15In there like so, swirling it around,
0:04:15 > 0:04:17and that's going to dissolve in there.
0:04:17 > 0:04:19- OK.- Now we move onto the filling.
0:04:19 > 0:04:22So, I'm just going to take this bowl and put that on your board.
0:04:22 > 0:04:25- OK.- I'm going to dice this. Now, this is royal fillet of salmon.
0:04:25 > 0:04:27It's basically a nice steak.
0:04:27 > 0:04:29And why the chunk?
0:04:29 > 0:04:32Because we want to dice and what we're going to do is add texture.
0:04:32 > 0:04:35We're going to add a nice dice like the size of my fingernail,
0:04:35 > 0:04:36like those shrimps.
0:04:36 > 0:04:38You've got cream cheese and sour cream.
0:04:38 > 0:04:40If you add that in there I'm going to start dicing.
0:04:40 > 0:04:42OK, shall I just throw it in?
0:04:42 > 0:04:45- Throw it in.- As these are Morecambe Bay shrimps.
0:04:45 > 0:04:46Morecambe Bay shrimps. There you go.
0:04:46 > 0:04:49Here we go, thanks. Are they particularly special?
0:04:49 > 0:04:51They are very, very nice.
0:04:51 > 0:04:54They're just a beautiful salty shrimp.
0:04:54 > 0:04:56They're really meaty, Michael. They're almost...
0:04:56 > 0:04:59When you eat them, they almost squeak in your mouth.
0:04:59 > 0:05:01What's the difference between a shrimp and a prawn?
0:05:01 > 0:05:02I've never worked it out.
0:05:02 > 0:05:04I think a lot of people will put it down to size.
0:05:04 > 0:05:05Do I just mix this up in some way?
0:05:05 > 0:05:08That's it. Just mix that in there. You've got both in.
0:05:08 > 0:05:10Now do some lemon zest in there for me, please, Michael.
0:05:10 > 0:05:13- OK.- If you can remember how to do that.
0:05:13 > 0:05:15Now, now. Now, now.
0:05:15 > 0:05:18Less of the sarcasm.
0:05:18 > 0:05:20If I can just get in your way there.
0:05:20 > 0:05:22How much lemon zest, about that?
0:05:22 > 0:05:25- That's it. Absolutely perfect. - Fingers untouched. Look at that.
0:05:25 > 0:05:30- Still in one piece.- You haven't forgotten a thing, have you?
0:05:30 > 0:05:31Now, I'm going to chop some chives.
0:05:31 > 0:05:34So you can see these flavours really working nice.
0:05:34 > 0:05:36You've got acidity coming in from
0:05:36 > 0:05:37the creme fraiche in the sour cream,
0:05:37 > 0:05:40you've got that lovely meatiness coming from the shrimp,
0:05:40 > 0:05:42smokiness from the salmon,
0:05:42 > 0:05:45lovely lemon zest, and by doing it on a fine zester like that,
0:05:45 > 0:05:47you're creating oils from the lemon.
0:05:47 > 0:05:49Look at that. Lovely texture.
0:05:49 > 0:05:52Just a really light onion flavour, almost like sweet onions.
0:05:52 > 0:05:54- OK, right.- Lovely.
0:05:54 > 0:05:57Now, we're going to take our moulds,
0:05:57 > 0:05:59bring them up here like so.
0:05:59 > 0:06:02And we're just going to spoon in that lovely mixture.
0:06:02 > 0:06:04- Ready?- Yeah, absolutely.
0:06:04 > 0:06:06OK, like so.
0:06:06 > 0:06:09Also what you get from the creme fraiche in the sour cream is a
0:06:09 > 0:06:11lovely seasoning and remember as well,
0:06:11 > 0:06:14you've got saltiness coming from the salmon and the shrimps.
0:06:14 > 0:06:17What a day it must have been at her 80th birthday party.
0:06:17 > 0:06:20She had 20,000 birthday cards.
0:06:20 > 0:06:2120,000?
0:06:21 > 0:06:25Yeah. You got to have a big mantelpiece for that lot, don't you?
0:06:25 > 0:06:27Now you can help me again.
0:06:27 > 0:06:30- Yup.- Now, all we're going to do is just fold over like this.
0:06:30 > 0:06:34OK. And then push down. Yeah, just be careful of the clingfilm.
0:06:34 > 0:06:35OK, now same again.
0:06:35 > 0:06:37- Right over. - You make it into a parcel?
0:06:37 > 0:06:41That's it. Now, the important thing, though, is push it down,
0:06:41 > 0:06:43because what you want to do is create a little bit of pressure.
0:06:43 > 0:06:47Otherwise it'll be a bit floppy in the middle.
0:06:47 > 0:06:49- Got it.- Look how good these are looking.
0:06:49 > 0:06:51A real dinner party kind of spectacle.
0:06:51 > 0:06:53Now, what I would like you to do is put those in the fridge.
0:06:53 > 0:06:55- OK.- And you know what? Hour minimum.
0:06:55 > 0:06:58But it doesn't matter if you didn't use them until the next day.
0:06:58 > 0:06:59Just as long as they set nice.
0:06:59 > 0:07:00- And that sets?- Absolutely.
0:07:00 > 0:07:02- OK.- While you are going to the fridge,
0:07:02 > 0:07:05I'm going to get on with chopping some cucumber for our pickle.
0:07:05 > 0:07:07- I'll be back in seconds.- OK.
0:07:10 > 0:07:12I feel like a royal footman.
0:07:14 > 0:07:16Where do you want it, on here?
0:07:16 > 0:07:20What I like about you is you always come back with nice presents.
0:07:20 > 0:07:23- What are you doing?- I absolutely love cucumber.
0:07:23 > 0:07:25What we're going to do, Michael, is
0:07:25 > 0:07:28pickle it and put some chopped dill through it. OK? So just like so.
0:07:28 > 0:07:30Now, why do you pickle it? A bit of the sharpness?
0:07:30 > 0:07:32Yeah, it just gives sharpness,
0:07:32 > 0:07:34because you've got the fattiness coming from the salmon.
0:07:34 > 0:07:37- There's quite a lot of richness in that dish.- Yeah.
0:07:37 > 0:07:39Right, so if you just grab me that bowl over there, please.
0:07:39 > 0:07:44It's interesting how often salmon figures on the menus for the Queen.
0:07:44 > 0:07:47I think it must be one of her favourite dishes.
0:07:47 > 0:07:49Now, that. See how that's dissolved?
0:07:49 > 0:07:51- Oh, yeah, yeah.- We pour that in there like so.
0:07:51 > 0:07:54- Yep.- OK. You can put a little bit more cucumber in there.
0:07:54 > 0:07:56And straight away, that pickle is
0:07:56 > 0:07:58just going to absorb straight into that cucumber.
0:07:58 > 0:08:00The pickling takes a long time, doesn't it?
0:08:00 > 0:08:03Not with something like cucumber, because it's such a soft vegetable,
0:08:03 > 0:08:05it's penetrating in there straight away.
0:08:05 > 0:08:08But you can eat that after a few hours, you can eat that, you know,
0:08:08 > 0:08:10in a few days.
0:08:10 > 0:08:12Dill. Just rub your finger and smell that.
0:08:12 > 0:08:14- Oh, I say...- Absolutely, and again...
0:08:14 > 0:08:17- It's almost overpowering.- And these are all classic flavours and
0:08:17 > 0:08:19you can see why the Royals love their classic dishes,
0:08:19 > 0:08:21food that's not faffed around with.
0:08:21 > 0:08:24- It's simple.- And you know what, Michael? For me,
0:08:24 > 0:08:25it's proper, proper food.
0:08:25 > 0:08:27I'm just going to add a pinch of rock salt.
0:08:27 > 0:08:31- Yeah.- And now we're going to plate up.- OK.
0:08:31 > 0:08:35Oh, that looks absolutely perfect, doesn't it?
0:08:35 > 0:08:37Perfect shape.
0:08:37 > 0:08:38I'd say that looks proper regal.
0:08:38 > 0:08:40Proper regal I'd say. Proper regal. There we go.
0:08:40 > 0:08:42- Right, ready?- Put that on now.
0:08:42 > 0:08:43And now just simple.
0:08:43 > 0:08:46I think that must've been one of the ones I did, actually.
0:08:46 > 0:08:49- I think it is the one you did. - You know, it's the perfection.
0:08:49 > 0:08:51- It shows.- Absolutely,
0:08:51 > 0:08:53take more of those gorgeous shrimps
0:08:53 > 0:08:56and put some of those on the top and around the plate.
0:08:56 > 0:08:58Little bit of cress,
0:08:58 > 0:09:00because it's royal and you have to have cress, don't you?
0:09:00 > 0:09:02- Yeah.- And I'm going to just take
0:09:02 > 0:09:05a little bit of that olive oil, giving us a nice pepperiness.
0:09:05 > 0:09:09And that there, just simply, salmon Morecambe Bay shrimp timbale,
0:09:09 > 0:09:11pickled cucumber, and some cress.
0:09:13 > 0:09:14Birthday party for a queen.
0:09:14 > 0:09:15Mate, put it there.
0:09:17 > 0:09:21- Now, how are you going to cut it? - I'm going to cut it like a cake.
0:09:21 > 0:09:23- Is it going to be that solid to be able to do it?- That solid.
0:09:23 > 0:09:26And do you remember we were talking about packing it in?
0:09:26 > 0:09:28So, I'm just going to cut you a nice little wedge.
0:09:28 > 0:09:31When you said packing it in, I thought you were going to retire.
0:09:31 > 0:09:33On all the money that you make in that restaurant of yours!
0:09:33 > 0:09:36- There we go.- There you go, and let me just grab you a spoon.
0:09:36 > 0:09:39- Yes.- Make sure you get it with a bit of that pickled cucumber.
0:09:39 > 0:09:41I shall absolutely try.
0:09:41 > 0:09:45You've got acidity, richness, lovely texture.
0:09:45 > 0:09:47Hang on.
0:09:51 > 0:09:53That is the business, isn't it?
0:09:53 > 0:09:56Now, that is really perfect.
0:09:56 > 0:10:00I absolutely genuinely love that.
0:10:00 > 0:10:03Fantastic. If you're happy, I'm happy.
0:10:06 > 0:10:10Simple and delicate, yet bursting with richness and flavour.
0:10:10 > 0:10:14A fittingly elegant dish for a royal birthday dinner.
0:10:18 > 0:10:22Catering for a regal do like a queen's birthday
0:10:22 > 0:10:24takes a great deal of thought and planning.
0:10:24 > 0:10:26And there's one royal supplier who's
0:10:26 > 0:10:29turned entertaining into a fine art.
0:10:31 > 0:10:33Fortnum & Mason.
0:10:34 > 0:10:36Known as the Queen's grocers,
0:10:36 > 0:10:40its name conjures regal connections that have kept the central London
0:10:40 > 0:10:44store in the luxury food business for over 300 years.
0:10:44 > 0:10:46And it's an emporium that offers
0:10:46 > 0:10:48a special insight into what you might be served
0:10:48 > 0:10:52if you were invited to a grand Buckingham Palace party.
0:10:55 > 0:10:57In the food hall they make blinis.
0:10:57 > 0:11:00A perennial favourite with the royals,
0:11:00 > 0:11:04these small, delicate pancakes form the base of many luxurious canapes.
0:11:04 > 0:11:07Andrew Cavanna is head of fresh food and hospitality.
0:11:08 > 0:11:12We produce between 1,000 a day and 1,200 a day.
0:11:14 > 0:11:16The most ubiquitous topping
0:11:16 > 0:11:20for a blini is smoked salmon and creme fraiche.
0:11:20 > 0:11:21Salmon blinis were among 5,000
0:11:21 > 0:11:25canapes served at the reception hosted by the Queen
0:11:25 > 0:11:28and Duke of Edinburgh at Buckingham Palace to launch the
0:11:28 > 0:11:32UK-India Year Of Culture in 2017.
0:11:32 > 0:11:35It's a very light scraping of creme fraiche,
0:11:35 > 0:11:39small slice of hand-carved smoked salmon,
0:11:39 > 0:11:42and then just a small spoon of caviar,
0:11:42 > 0:11:44just as a finishing touch.
0:11:45 > 0:11:47So, with just a few simple ingredients,
0:11:47 > 0:11:51it's incredible what can be turned into something so elegant to serve
0:11:51 > 0:11:53at a party that will wow everybody.
0:11:55 > 0:11:59The store was founded on royal connections back in 1707
0:11:59 > 0:12:01when Hugh Mason and William Fortnum
0:12:01 > 0:12:04opened a small shop in Duke Street, Mayfair.
0:12:04 > 0:12:07Dr Andrea Tanner, the company archivist,
0:12:07 > 0:12:10tells us more about their humble beginnings.
0:12:10 > 0:12:15William was a footman at the Court of Queen Anne in St James's
0:12:15 > 0:12:17and Hugh was his landlord.
0:12:17 > 0:12:20One of the perks of William's job was that he got to empty the
0:12:20 > 0:12:24candlesticks of the half burnt candles every night in the palace,
0:12:24 > 0:12:28and he would take them home and melt them down and put new wicks in them,
0:12:28 > 0:12:31and bring them back and sell them to the ladies of the court.
0:12:31 > 0:12:33This enterprise was so successful
0:12:33 > 0:12:36that he and Hugh decided they were going to open up a shop,
0:12:36 > 0:12:38initially selling candles,
0:12:38 > 0:12:41but very soon selling very exotic
0:12:41 > 0:12:44things like tea from far flung China.
0:12:44 > 0:12:47The shop was very successful.
0:12:47 > 0:12:50By 1756, they had an entrance in Piccadilly.
0:12:50 > 0:12:53But the Fortnum family didn't give up their day jobs.
0:12:53 > 0:12:56They continued to work at the palace.
0:12:56 > 0:12:58They continued to be royal servants.
0:12:58 > 0:13:02The royal connection was extremely important at the beginning,
0:13:02 > 0:13:06partly because it was a very good source of customers.
0:13:06 > 0:13:08The shop has famously supplied food
0:13:08 > 0:13:10to kings and queens over the centuries,
0:13:10 > 0:13:15but it also produces memorabilia to mark significant royal events.
0:13:16 > 0:13:18One of our specialities was
0:13:18 > 0:13:21to provide people with wonderful ready-made things
0:13:21 > 0:13:23to celebrate royal occasions.
0:13:23 > 0:13:26This is our coronation commentary for 1937.
0:13:26 > 0:13:29This is for George VI.
0:13:29 > 0:13:31And we could supply you with everything you wanted.
0:13:31 > 0:13:33The things to drink, the things to eat,
0:13:33 > 0:13:38even down to liveried servants and your cutlery and glasses.
0:13:38 > 0:13:42This was to enable people to join in the celebrations and perhaps to eat
0:13:42 > 0:13:46a little bit of what the royal family themselves were enjoying.
0:13:46 > 0:13:48Today, the shop has two royal warrants,
0:13:48 > 0:13:52one from Her Majesty the Queen and one from His Royal Highness
0:13:52 > 0:13:53the Prince of Wales, and we've been
0:13:53 > 0:13:57very fortunate in that we've had royal warrants from their forebears,
0:13:57 > 0:14:00Queen Victoria, all of her children, her grandchildren,
0:14:00 > 0:14:04and her great-grandchildren, including Queen Maud of Norway.
0:14:05 > 0:14:09The store's successful relationship with the royal family is not just
0:14:09 > 0:14:11down to a regal love of its food,
0:14:11 > 0:14:13but also to its tact and diplomacy.
0:14:15 > 0:14:18People frequently ask, "Well, what does the Queen buy?"
0:14:18 > 0:14:20And we can't say.
0:14:20 > 0:14:22Discretion is part of our make up.
0:14:22 > 0:14:27So, although I can't say what the current members of the royal family
0:14:27 > 0:14:29buy from the store, there's quite
0:14:29 > 0:14:31a nice story about the Duke of Windsor,
0:14:31 > 0:14:34the ex-king Edward VIII.
0:14:34 > 0:14:39Of course, he abdicated before his coronation and went over to France
0:14:39 > 0:14:41to get ready to marry Mrs Wallis Simpson.
0:14:41 > 0:14:44And while he was waiting at the Chateau de Cande,
0:14:44 > 0:14:48the shop would fly in his provisions every single day.
0:14:48 > 0:14:52And one of the things he was most keen to have were kippers,
0:14:52 > 0:14:55because that's what he'd like to have for breakfast.
0:14:55 > 0:14:58Unsurprisingly, in 2012, the store
0:14:58 > 0:15:00pulled out all the stops to celebrate
0:15:00 > 0:15:03the Queen's Jubilee in style.
0:15:03 > 0:15:05We produced 60 products.
0:15:05 > 0:15:07One of the most popular was a tin
0:15:07 > 0:15:09of biscuits that played God Save The Queen.
0:15:11 > 0:15:16TIN PLAYS GOD SAVE THE QUEEN
0:15:21 > 0:15:25Sticking with age-old traditions is hugely important to our royals.
0:15:25 > 0:15:27But that doesn't mean tucking into
0:15:27 > 0:15:31the same tried and tested dishes every time they throw a party.
0:15:36 > 0:15:39These days, the royals, the young ones especially,
0:15:39 > 0:15:41seem to have a very varied taste in food.
0:15:41 > 0:15:44It's not just about the finer things in life.
0:15:44 > 0:15:47Talking of which, Paul, what are you cooking today?
0:15:47 > 0:15:49We are going to make...
0:15:49 > 0:15:51Thank you. Memphis ribs.
0:15:51 > 0:15:54- As in Memphis, Tennessee?- Memphis, Tennessee, America, yes.
0:15:54 > 0:15:57- And pork ribs? - Pork ribs, absolutely.
0:15:57 > 0:16:00Brilliant for barbecuing, brilliant for slow-cooking.
0:16:00 > 0:16:03And supposed to be a favourite of the young princes, particularly,
0:16:03 > 0:16:06- Prince William and Harry. - Yep.- According to the papers anyway.
0:16:06 > 0:16:07But we do know is they went to
0:16:07 > 0:16:10a friend's wedding in Memphis, Tennessee,
0:16:10 > 0:16:13and they went out to a rather famous, or famous for Memphis,
0:16:13 > 0:16:15restaurant called The Rendezvous
0:16:15 > 0:16:18and they had pork spare ribs, and according to the papers,
0:16:18 > 0:16:20absolutely loved them. So, what did they like?
0:16:20 > 0:16:24In Memphis, you've got that kind of sweet, salt, and that spice,
0:16:24 > 0:16:26so they go really well together.
0:16:26 > 0:16:29In American pit cooking, you have a dry rub.
0:16:29 > 0:16:32And what we've got here is salt,
0:16:32 > 0:16:35demerara sugar, paprika, and some pepper.
0:16:35 > 0:16:37That's going to be a tangy rub, isn't it?
0:16:37 > 0:16:38Well, yeah, but remember quite a lot
0:16:38 > 0:16:41of surface area to cover and we've got two sets of ribs there.
0:16:41 > 0:16:43And what sort of effect are you going for?
0:16:43 > 0:16:46What we are aiming for is really deep kind of caramelization.
0:16:46 > 0:16:50You cut into it, and because of the slow smoky cooking,
0:16:50 > 0:16:53the fat is just beautifully dispersed through the meat.
0:16:53 > 0:16:56It's juicy. It is a delicious way of cooking.
0:16:56 > 0:16:59- Only if you get it right?- Only if you get it right, absolutely.
0:16:59 > 0:17:01- What are the pitfalls? - Not getting your heat right.
0:17:01 > 0:17:02Having your temperature too hot.
0:17:02 > 0:17:05But also, as well, smoke is lovely,
0:17:05 > 0:17:08but it can be very overpowering and very acrid.
0:17:09 > 0:17:11You're really putting a lot on there, aren't you?
0:17:11 > 0:17:14Yeah, remember we've got to save some for the bottom, right?
0:17:14 > 0:17:16And the reason we really pat it in
0:17:16 > 0:17:19is because we really want that seasoning to get straight in there.
0:17:19 > 0:17:22The Americans are really big into barbecuing.
0:17:22 > 0:17:24Huge. If you want to come and have a look,
0:17:24 > 0:17:25I'm going to talk to about this.
0:17:25 > 0:17:26That is cherry wood.
0:17:26 > 0:17:29- Yeah.- Now, there's all sorts of different woods.
0:17:29 > 0:17:30Because we're going long and slow,
0:17:30 > 0:17:33we want our ribs to get that smoke over time and not straight away.
0:17:33 > 0:17:36So that's why we leave the wood nice and chunky.
0:17:36 > 0:17:39You might think, "Oh, there's not a lot of sizzle and stuff."
0:17:39 > 0:17:42Remember, we're slow-cooking. We're not caramelizing it like a steak.
0:17:42 > 0:17:44This isn't my kind of barbecuing.
0:17:44 > 0:17:46Normally, there would be flames, there would be...
0:17:46 > 0:17:50Everything would be black on the outside and raw in the middle.
0:17:51 > 0:17:53These little containers, you fill them with water.
0:17:53 > 0:17:56So, we've got two over this side over the main heat source.
0:17:56 > 0:17:59The water is to kind of make the heat circulate,
0:17:59 > 0:18:00so indirect cooking.
0:18:00 > 0:18:02It's basically creating an oven.
0:18:02 > 0:18:04Because if you just had the heat underneath,
0:18:04 > 0:18:06you would just be coming from the bottom.
0:18:06 > 0:18:07There would be nothing cooking the top.
0:18:07 > 0:18:10And then you wouldn't have that lovely, round heat.
0:18:10 > 0:18:14- All right?- This is science at work.
0:18:14 > 0:18:17Well, you see, I'm not just a pretty face.
0:18:17 > 0:18:18Well, that's good.
0:18:20 > 0:18:24Right, next. I'm going to teach you all about the mop.
0:18:24 > 0:18:25- The mop?- The mop, all right?
0:18:25 > 0:18:27What's a mop? Well, I know what a mop is.
0:18:27 > 0:18:29You've seen them when they've got
0:18:29 > 0:18:30the big pits and they're basting the meat.
0:18:30 > 0:18:32Or like at home, when you're basting meat.
0:18:32 > 0:18:33- That's what that is, OK?- Yeah.
0:18:33 > 0:18:36Now, that would be generally what people would use.
0:18:36 > 0:18:40- Yes, to baste the thing. - Basting. I'm going to use rosemary.
0:18:40 > 0:18:41- All right?- OK.- Why not?
0:18:41 > 0:18:44That tastes of nothing, it's hairy, it's bland.
0:18:44 > 0:18:48- Yeah, OK.- So we're going to make now our basting mop mix.
0:18:48 > 0:18:51So, in here, I've got apple juice...
0:18:53 > 0:18:56..more paprika, demerara sugar,
0:18:56 > 0:18:59and then we've got some vegetable oil.
0:18:59 > 0:19:02Now, the way you want to do this is every half an hour
0:19:02 > 0:19:06you want to be lifting that lid, basting, turning them over.
0:19:06 > 0:19:08That's the important thing with barbecuing as well.
0:19:08 > 0:19:11With any form of meat, for me, keep turning.
0:19:11 > 0:19:15So, we've got our paprika, our sugar, our apple juice and veg oil.
0:19:15 > 0:19:19But it would not be a mop without a bit of Tennessee sipping whisky.
0:19:19 > 0:19:22- A good glug of bourbon.- Yup.- All right?
0:19:22 > 0:19:24Like a lot of American things, it's slightly sweeter, isn't it?
0:19:24 > 0:19:27- Slightly sweeter, yeah. - It's a sweeter kind of whisky.
0:19:27 > 0:19:31It's a sweeter kind of barbecue all over, really.
0:19:31 > 0:19:34Now we go straight in like that. Look at that. Lovely.
0:19:34 > 0:19:37- Using your...- Would you hold the lid for me, Michael? Is that OK?
0:19:37 > 0:19:39- I would, yeah.- OK.- Using your improvised brush.
0:19:39 > 0:19:43My improvised brush. Now watch as we go on like that.
0:19:43 > 0:19:45Now, can you hear the juices just running off?
0:19:45 > 0:19:49- Yeah.- But as time goes on that will start to caramelize on the meat,
0:19:49 > 0:19:52so it just becomes delicious, so it's long and slow.
0:19:52 > 0:19:54So, do that every half an hour.
0:19:54 > 0:19:56- OK.- Now we go lid back on.
0:19:56 > 0:19:58- Yeah.- Now, really simple.
0:19:58 > 0:20:01And this is such a great meal to make at home in the summer as well.
0:20:01 > 0:20:02And not expensive at all.
0:20:02 > 0:20:05So, you've got those beautiful, slow-cooking ribs,
0:20:05 > 0:20:07and we're simply going to serve it with slaw.
0:20:07 > 0:20:10Before we do, slow-cooking - how long?
0:20:10 > 0:20:12For me, that would be about four hours.
0:20:12 > 0:20:15- OK.- And again a nice rest. - Now, what are you doing here?
0:20:15 > 0:20:17So, here - white cabbage, red cabbage.
0:20:17 > 0:20:19Just really simple.
0:20:19 > 0:20:21Some creme fraiche, good seasoning,
0:20:21 > 0:20:23vinegar, lovely crunchy vegetable - done.
0:20:23 > 0:20:25No messing around. Absolutely delicious.
0:20:25 > 0:20:27All the complexity's in the meat.
0:20:27 > 0:20:29Absolutely. A good seasoning.
0:20:29 > 0:20:31Then we're just going to, with your hands,
0:20:31 > 0:20:33get right in there and mix around.
0:20:33 > 0:20:36And what the vinegar is doing is starting to slowly cure the cabbage.
0:20:36 > 0:20:38It starts cooking, and the salt.
0:20:38 > 0:20:41- This is the perfect accompaniment, is it?- It is, it is.
0:20:41 > 0:20:43Something like this lovely crunchy vegetable,
0:20:43 > 0:20:46that lovely acid from the vinegar, beautiful.
0:20:46 > 0:20:48Creme fraiche, I love the stuff.
0:20:48 > 0:20:49It's lovely, creme fraiche, isn't it?
0:20:49 > 0:20:52- Oh, I love it, love it.- Without too much richness.
0:20:52 > 0:20:56No, so tell you what - if you could just slowly mix that in for me...
0:20:56 > 0:20:58- OK.- ..until it basically looks like coleslaw.
0:20:58 > 0:20:59I'm going to go get our ribs.
0:20:59 > 0:21:02All right. The fashion for spare ribs
0:21:02 > 0:21:04has been around quite a long time, hasn't it?
0:21:04 > 0:21:08Because I think the reason the papers reckoned the young
0:21:08 > 0:21:11princes like this sort of thing so much is that Princess Diana,
0:21:11 > 0:21:15when she was alive, used to take the young princes out in London
0:21:15 > 0:21:17to eat out with spare ribs and things.
0:21:17 > 0:21:19- Yeah.- Yeah, long time ago now, isn't it?
0:21:19 > 0:21:21- I mean, look at those.- Oh, wow...
0:21:21 > 0:21:24It really is delicious comfort food,
0:21:24 > 0:21:27and there's something so brilliant about cooking like this.
0:21:27 > 0:21:30I think there's a real sense of satisfaction...
0:21:30 > 0:21:32- Yeah.- ..when you know when you're doing slow-cooking.
0:21:32 > 0:21:34- Yeah.- Like that, OK?
0:21:34 > 0:21:36- Oh, there's a second one. - Look at those. Look at them.
0:21:36 > 0:21:40- Absolutely delicious.- I see what you mean about it caramelizing.
0:21:40 > 0:21:43- Have a smell. Just have a smell. - OK.- You smell the wood?
0:21:43 > 0:21:44- Oh, yeah!- And the smoke is beautiful.
0:21:44 > 0:21:47So, all of that flavour, but long and slow.
0:21:47 > 0:21:51Just at the end there, after about four hours, just take them off.
0:21:51 > 0:21:52Wrap them in tinfoil,
0:21:52 > 0:21:54and you can even put them right over
0:21:54 > 0:21:56the other side where there's not much heat
0:21:56 > 0:21:57and just let them sit there.
0:21:57 > 0:21:59Even this needs resting.
0:21:59 > 0:22:00And here we go. Plating-up time.
0:22:00 > 0:22:03Absolutely. You've got cherry wood in there.
0:22:03 > 0:22:07I had an American friend who used to swear by hickory chips.
0:22:07 > 0:22:09- Absolutely and your...- Does it make a difference?
0:22:09 > 0:22:10It does, and we've used large pieces
0:22:10 > 0:22:12of wood because we're doing long and slow.
0:22:12 > 0:22:14If I were doing something like a chicken,
0:22:14 > 0:22:16I'd use something like a maple wood.
0:22:16 > 0:22:19You can almost look at what kind of meat you're cooking,
0:22:19 > 0:22:22and then kind of pick up the flavour characteristics that might be coming
0:22:22 > 0:22:23from that wood that you might think,
0:22:23 > 0:22:25"Well, that would go lovely with pork."
0:22:25 > 0:22:27Or, "That would go lovely with chicken."
0:22:27 > 0:22:31So, now we're just going to take some of that gorgeous coleslaw.
0:22:31 > 0:22:34Like that. And this is real food with your hands, Michael.
0:22:34 > 0:22:37- I was going to say...- Real kind of proper, proper, proper...
0:22:37 > 0:22:40- Look at that.- You've got to eat spare ribs with your hands,
0:22:40 > 0:22:42- haven't you?- Yeah, absolutely.
0:22:43 > 0:22:47- Want to dig in?- Yeah.- All right, let me get you one ready.- Yeah.
0:22:47 > 0:22:50Just watch how these will peel away like that.
0:22:50 > 0:22:52- There you go.- It's hot, it's hot.
0:22:52 > 0:22:55- Come on, it's not.- It is!
0:22:55 > 0:22:56There we go.
0:23:00 > 0:23:01Have a bit of the coleslaw with it as well.
0:23:01 > 0:23:04- OK.- Go for it, yeah. It's real finger food.
0:23:07 > 0:23:10- Hang on a second. You've got some on your nose.- All right.
0:23:13 > 0:23:16- That's good, isn't it?- Yee-ha!
0:23:16 > 0:23:20- Yeah! Y'all.- Kind of makes you proud, don't it?
0:23:20 > 0:23:22God bless America.
0:23:22 > 0:23:24God bless America.
0:23:26 > 0:23:29Tasty, informal party grub.
0:23:29 > 0:23:33Just as popular with our young royals as it is with everyone else.
0:23:36 > 0:23:41The coronation of Elizabeth II marked a return to the good times
0:23:41 > 0:23:43following a period of austerity
0:23:43 > 0:23:45during and after the Second World War.
0:23:45 > 0:23:49It was an excuse for parties across the land.
0:23:51 > 0:23:52One of them was held at a
0:23:52 > 0:23:54particularly glamorous West End venue.
0:23:56 > 0:23:58A London landmark,
0:23:58 > 0:24:00the Savoy is renowned for throwing
0:24:00 > 0:24:02some of the glitziest shindigs in town,
0:24:02 > 0:24:04particularly royal ones.
0:24:06 > 0:24:09Dr Matt Green met the hotel's archivist, Susan Scott,
0:24:09 > 0:24:13to get a glimpse behind the scenes of one of its biggest bashes,
0:24:13 > 0:24:17a party to celebrate the coronation of Queen Elizabeth II.
0:24:17 > 0:24:20Wow! Well, it's a spectacular room.
0:24:20 > 0:24:25In 1953, there were Coronation balls pretty much all over the country.
0:24:25 > 0:24:28But what was so significant about the one that was held here?
0:24:28 > 0:24:29There had been a very good
0:24:29 > 0:24:31relationship between the royal family
0:24:31 > 0:24:33and the Savoy for many decades
0:24:33 > 0:24:37and lots of quite significant events had actually happened here,
0:24:37 > 0:24:40so it would have been odd if they hadn't wanted to do something quite
0:24:40 > 0:24:41significant, and I think for
0:24:41 > 0:24:43the first time in the hotel's history that I can think of,
0:24:43 > 0:24:46every public room is pressed into service for this ball,
0:24:46 > 0:24:48every single room, all at the same time.
0:24:48 > 0:24:49So, it's on a monumental scale.
0:24:49 > 0:24:52For our point of view, absolutely, yes, it was.
0:24:54 > 0:24:58A party on this scale would have needed meticulous planning to be
0:24:58 > 0:25:01the epitome of glamour and sophistication,
0:25:01 > 0:25:03and it called for a menu to match.
0:25:05 > 0:25:06So, what have we here?
0:25:06 > 0:25:09This is actually the menu, and as you can see,
0:25:09 > 0:25:10it was in the form of a scroll.
0:25:10 > 0:25:14Le consomme riche Albion. La salade princesse.
0:25:14 > 0:25:18It's not necessarily anything particularly exotic.
0:25:18 > 0:25:21- No.- But just with nice French names.
0:25:21 > 0:25:22It makes it sound very glamorous.
0:25:22 > 0:25:26Indeed, yeah. Who would be responsible for cooking all this?
0:25:26 > 0:25:30Well, our major chef was Monsieur Laplanche.
0:25:30 > 0:25:33This would probably be one of the highlights of his career because it
0:25:33 > 0:25:36wasn't simply creating a coronation menu.
0:25:36 > 0:25:40It was creating a menu that could be fed to over a thousand people.
0:25:40 > 0:25:44- At least.- So over a thousand people sitting down?- Absolutely.
0:25:45 > 0:25:48Each guest paid 12 guineas per ticket.
0:25:48 > 0:25:51It doesn't sound much, but when you consider the average weekly wage was
0:25:51 > 0:25:56just over £5, only people with very deep pockets could afford it.
0:25:56 > 0:25:59It's the equivalent of £260 today.
0:26:03 > 0:26:05You can spot a few famous faces in these pictures.
0:26:05 > 0:26:07Down here is the actor John Mills,
0:26:07 > 0:26:11and he's actually sitting next to Richard Attenborough's wife.
0:26:11 > 0:26:12And this is... Who's this?
0:26:12 > 0:26:15This is... I think it's the nawab of Bahawalpur,
0:26:15 > 0:26:18and he's wearing a very fine outfit, which is what he'd actually worn to
0:26:18 > 0:26:20the coronation itself earlier in the day.
0:26:20 > 0:26:22And there were people here
0:26:22 > 0:26:25as part of the Japanese delegation, who came straight
0:26:25 > 0:26:29from the coronation to celebrate afterwards.
0:26:29 > 0:26:32The Savoy has always attracted the world's rich and famous,
0:26:32 > 0:26:36including five generations of the British royal family.
0:26:36 > 0:26:37Before her coronation,
0:26:37 > 0:26:40the young Princess Elizabeth and her sister Margaret
0:26:40 > 0:26:45were regulars during cocktail hour at the hotel's famous watering hole.
0:26:45 > 0:26:47- Shall we? - Let's go.- OK.
0:26:47 > 0:26:51The American bar here was put on the map in 1920,
0:26:51 > 0:26:53when Harry Craddock, a new head barman,
0:26:53 > 0:26:59made exciting concoctions that drew large crowds of bright young things.
0:26:59 > 0:27:03Harry Craddock's successor in 1954 was his protege, Joe Gilmore,
0:27:03 > 0:27:06a favourite with the Royals.
0:27:06 > 0:27:10Did he create anything exciting or notable for royal occasions?
0:27:10 > 0:27:12Actually, he did several royal cocktails.
0:27:12 > 0:27:16There's all sorts of events to be memorialised in cocktail form,
0:27:16 > 0:27:18and so that is a tradition that has
0:27:18 > 0:27:20continued with bartenders ever since,
0:27:20 > 0:27:22And this is one of them. It's called Windsor Romance.
0:27:22 > 0:27:25- Windsor Romance?- Windsor Romance. - That's quite an evocative name.
0:27:25 > 0:27:27- It's very evocative.- What does it commemorate?
0:27:27 > 0:27:29It commemorates the wedding of
0:27:29 > 0:27:31Prince Charles and the then Lady Diana Spencer,
0:27:31 > 0:27:34and that's going to be demonstrated here by our barman Dominic.
0:27:34 > 0:27:37- Great.- This is a bit of a favourite of mine, actually,
0:27:37 > 0:27:41and it uses some lemon juice and a touch of almond syrup as well.
0:27:41 > 0:27:43A nice, plentiful amount of gin.
0:27:47 > 0:27:51- Oh, it smells lovely. - It does.
0:27:58 > 0:27:59- Enjoy.- Magnificent!
0:28:01 > 0:28:03OK, so...
0:28:03 > 0:28:06Thinking of Charles and Diana...
0:28:09 > 0:28:11That is actually very much my kind of drink.
0:28:13 > 0:28:17The royal family's long association with the hotel continues,
0:28:17 > 0:28:19whether for private parties or a quiet lunch,
0:28:19 > 0:28:25and the younger generation are just as likely to drop in for a cocktail as their forebears.
0:28:25 > 0:28:27- Cheers!- Cheers!
0:28:33 > 0:28:35- Cocktail time, Paul.- Yes.
0:28:35 > 0:28:38- Good times.- Actually, nobody knows where the word cocktail comes from,
0:28:38 > 0:28:40- you know.- Really?- Yeah, some say it's like, you know,
0:28:40 > 0:28:43because it's very colourful, aren't they, cocktails.
0:28:43 > 0:28:44Like a rooster's tail.
0:28:44 > 0:28:47- Yes.- But others say it comes from the Spanish,
0:28:47 > 0:28:49"Colo de gallo",
0:28:49 > 0:28:54which apparently is a kind of root that looks like a rooster's tail,
0:28:54 > 0:28:58that they used to stir drinks with.
0:28:58 > 0:29:00- What's your favourite? - Just recently,
0:29:00 > 0:29:04someone made me a Tom Collins and I absolutely loved it,
0:29:04 > 0:29:05because I quite like them simple.
0:29:05 > 0:29:08I quite like a margarita, tequila with the salt round the top.
0:29:08 > 0:29:10- Yeah.- As far as the Royals are concerned,
0:29:10 > 0:29:13Prince Charles apparently likes a half-and-half Martini.
0:29:13 > 0:29:16Half gin, half dry vermouth.
0:29:16 > 0:29:18- Yes.- Which sounds as if it would knock your head off to me.
0:29:18 > 0:29:21Camilla and Prince Edward like a gin and tonic.
0:29:21 > 0:29:22Prince William likes lager.
0:29:22 > 0:29:25- Yes.- When William you Kate got married,
0:29:25 > 0:29:29they had a cocktail that was passion fruit, raspberry liqueur,
0:29:29 > 0:29:31- vodka and champagne. How's that?- That sounds nice.
0:29:31 > 0:29:33In fact I might try that one when we finish.
0:29:33 > 0:29:36Yeah, yeah I'm going to have one of these.
0:29:40 > 0:29:44Down through the years, generations of royals have thrown extravagant
0:29:44 > 0:29:49parties. But not every celebration has been a lavish formal affair.
0:29:50 > 0:29:55Carolyn Robb was chef to the Prince and Princess of Wales for 13 years,
0:29:55 > 0:29:56from 1989.
0:29:56 > 0:29:59But before that, she worked for the Queen's cousin.
0:30:01 > 0:30:05And one day, some important visitors came for tea.
0:30:09 > 0:30:13Today I'm making some little chocolate Mars cupcakes.
0:30:13 > 0:30:15They hold that very special place in my heart as they're the first thing
0:30:15 > 0:30:18that I ever made for Prince William and Prince Harry.
0:30:18 > 0:30:21First time I made these was before I was actually cooking for the family.
0:30:21 > 0:30:26At that time I was cooking for the Duke and Duchess of Gloucester and they came for afternoon tea.
0:30:29 > 0:30:32Today I've got two little assistants, my daughters Lucy and Mandy.
0:30:34 > 0:30:37First I'm going to sieve together some self-raising flour...
0:30:38 > 0:30:42..and two tablespoons of cocoa powder.
0:30:43 > 0:30:48I think it's really lovely to start cooking with children from a very young age.
0:30:48 > 0:30:51It inspires them to be creative and it's just great fun.
0:30:53 > 0:30:56And then I'm going to add some golden caster sugar as well,
0:30:56 > 0:30:58which can also go through the sieve.
0:30:58 > 0:30:59Lucy are you going to put that in?
0:30:59 > 0:31:01- All of it?- All of it. Yup.
0:31:04 > 0:31:07That's it. Then we're going to rub it through the sieve.
0:31:07 > 0:31:10Well done.
0:31:10 > 0:31:13That's it. Right, that's done.
0:31:13 > 0:31:15Now we're going to add in some butter.
0:31:15 > 0:31:18It's really important to have the butter nice and soft.
0:31:18 > 0:31:23And we're making it by hand, so we want it to be nice and easy to mix.
0:31:25 > 0:31:26That's is.
0:31:26 > 0:31:31And the last thing we're going to do is break two eggs into that.
0:31:33 > 0:31:35Good, well done.
0:31:35 > 0:31:37Pour that into the...
0:31:37 > 0:31:39bowl.
0:31:39 > 0:31:41That's it. And you want to wipe your hands.
0:31:42 > 0:31:45And the last thing we're going to add is a teaspoon of vanilla.
0:31:45 > 0:31:48I like to use, this is a vanilla bean paste.
0:31:48 > 0:31:51It has a lovely strong vanilla flavour.
0:31:51 > 0:31:52This is what I always use.
0:31:59 > 0:32:01And now we're going to mix.
0:32:01 > 0:32:05And very often, the worst thing that you can do to a cake is over mix it.
0:32:05 > 0:32:07Want to have a try? It's quite stiff.
0:32:11 > 0:32:13Depending on how thick the mixture is,
0:32:13 > 0:32:17sometimes at the very end I add in just a little splash of milk.
0:32:17 > 0:32:19So that's what I'm going to do now.
0:32:19 > 0:32:21Mandy, can you put a little bit of that?
0:32:21 > 0:32:23About half of what's in there.
0:32:27 > 0:32:28Perfect.
0:32:29 > 0:32:32We used to make cupcakes for special occasions.
0:32:32 > 0:32:36And they always had a very special birthday cake of their choice.
0:32:36 > 0:32:38But we always had great fun making them.
0:32:39 > 0:32:43Right, I think that's ready. Now we can pop it in to the tin.
0:32:43 > 0:32:46Right, we're going to put a spoonful in each one.
0:32:53 > 0:32:58The filled cases are popped into the oven at 180 Celsius for 12 minutes.
0:32:59 > 0:33:02Carolyn worked for Charles and Diana for over a decade
0:33:02 > 0:33:06and still cherishes many happy memories from that time.
0:33:07 > 0:33:10One very special time of year in the royal household was Christmas time.
0:33:10 > 0:33:14And I always really looked forward to receiving the royal household
0:33:14 > 0:33:17Christmas card. I have a very special one here,
0:33:17 > 0:33:19sent to me by the Prince and Princess of Wales
0:33:19 > 0:33:23with a wonderful photo of Prince William and Harry when they were still very small.
0:33:25 > 0:33:27While the cakes are cooking,
0:33:27 > 0:33:30Carolyn makes the glaze by first melting the chocolate...
0:33:31 > 0:33:34That's looking good though, isn't it? Smelling delicious.
0:33:34 > 0:33:37..and then adding some butter.
0:33:37 > 0:33:40Put the butter in to make it look nice and shiny.
0:33:40 > 0:33:44When the boys were very little, they loved to come in and bake cookies and cakes and things.
0:33:44 > 0:33:46The princes were always very well behaved in the kitchen.
0:33:46 > 0:33:49We had lots of fun, but they were always very well behaved.
0:33:49 > 0:33:50Extremely polite
0:33:50 > 0:33:52but great fun to have.
0:33:55 > 0:33:56Right, I think that's good now.
0:33:56 > 0:33:59Now we're just going to leave that on the side for a moment,
0:33:59 > 0:34:01just to thicken up very slightly.
0:34:04 > 0:34:06Once the cooked cakes have cooled,
0:34:06 > 0:34:09all that's left is to transform them into mice.
0:34:11 > 0:34:15We're going to stick a marshmallow onto the top of each one
0:34:15 > 0:34:17using some of this chocolate.
0:34:18 > 0:34:20A nice marshmallow onto the centre.
0:34:24 > 0:34:26And that's it. Mandy, do you want to do it?
0:34:27 > 0:34:29Put on, good girl.
0:34:32 > 0:34:35Just check that these are all firmly stuck onto the top of the cake.
0:34:35 > 0:34:37Then the next bit I think I'll do.
0:34:37 > 0:34:42This part of the process where you spread the chocolate onto the top can be quite messy.
0:34:42 > 0:34:45Both boys had great fun making these and although the kitchen
0:34:45 > 0:34:48was always in quite a mess by the time we'd finished,
0:34:48 > 0:34:50they were very good about tidying up afterwards.
0:34:53 > 0:34:55There we go.
0:34:55 > 0:34:58This is the most enjoyable part of the process for children.
0:34:58 > 0:35:02I'm not sure if it's the decorating or if it's eating the decorations that's more fun.
0:35:02 > 0:35:04I'm hoping we're going to have enough.
0:35:09 > 0:35:11As much fun as it is to make these,
0:35:11 > 0:35:15the really good part of it is eating them, isn't it, girls?
0:35:19 > 0:35:20Delicious!
0:35:21 > 0:35:24A tea party with mouse-shaped cupcakes.
0:35:24 > 0:35:28How could a young prince or princess possibly resist?
0:35:33 > 0:35:36Of course, chocolate desserts for grown-up royals have tended to be
0:35:36 > 0:35:38a little more sophisticated.
0:35:40 > 0:35:43Well, Paul, are you cooking mouse cupcakes?
0:35:43 > 0:35:47- No.- I'm going to add another S and we're going to do a mousse!
0:35:48 > 0:35:50OK, but what specifically are you going to do?
0:35:50 > 0:35:52We're going to do a chocolate bavarois.
0:35:52 > 0:35:56Basically, a rich set mousse made in exactly the same way,
0:35:56 > 0:35:59with the eggs and the cream giving it richness
0:35:59 > 0:36:03but you add gelatine to it so it's almost like a jelly kind of style mousse.
0:36:03 > 0:36:04Quite a classic recipe.
0:36:04 > 0:36:07And a favourite of Queen Victoria's.
0:36:07 > 0:36:11The base of the bavarois starts with us making basically a custard.
0:36:11 > 0:36:15So we've got cream and milk in this pan which we're going to just bring up to a simmer.
0:36:15 > 0:36:17Here we've got egg yolks and sugar.
0:36:17 > 0:36:19So we're just going to add these to this bowl.
0:36:19 > 0:36:21Three eggs?
0:36:21 > 0:36:25So we just whisk our egg yolks and sugar together until they go pale.
0:36:25 > 0:36:27Now this particular dish
0:36:27 > 0:36:30was served at one of Queen Victoria's garden parties.
0:36:30 > 0:36:33Her cook, Gabriel Tschumi,
0:36:33 > 0:36:38did it for the garden party on July 11th 1900.
0:36:38 > 0:36:42And it was obviously THE attraction of the food at the garden party,
0:36:42 > 0:36:45because the rest of it, was, to be honest, pretty plain,
0:36:45 > 0:36:48particularly for Victorian and Edwardian times.
0:36:48 > 0:36:50- Yeah.- I mean they have dressed it up as...
0:36:50 > 0:36:51Oh here we go, I knew it.
0:36:51 > 0:36:53..as you chefs do, with a lot of French.
0:36:53 > 0:36:58It says "Les sandwiches de Boeuf, Le sandwiches de Jambon"
0:36:58 > 0:37:02- But the truth is...- Beef and ham sandwiches.- Beef sandwiches, ham sandwiches,
0:37:02 > 0:37:04chicken sandwiches and tongue sandwiches.
0:37:04 > 0:37:07So by the time you've had those, pretty plain by the sound of it,
0:37:07 > 0:37:11you'd be aching for something really sophisticated if you turned up for a
0:37:11 > 0:37:13royal garden party at Buckingham Palace in 1900,
0:37:13 > 0:37:14I would have thought.
0:37:14 > 0:37:16So a lot rests on this.
0:37:16 > 0:37:18So if you'd just like to have a look at this, Michael.
0:37:18 > 0:37:20- Yeah.- All right, we've got our custard mix now.
0:37:20 > 0:37:24You'll see there, I've got some beautiful 70% dark chocolate.
0:37:24 > 0:37:27So what the 70% means is 70% cocoa.
0:37:27 > 0:37:30All right? So now we've just cooked our custard.
0:37:30 > 0:37:33- Lovely, yeah?- Very intense flavour.
0:37:33 > 0:37:35We'll just add those in gently.
0:37:35 > 0:37:37Keep whisking. So you're melting it,
0:37:37 > 0:37:40and this is basically kind of like making a ganache,
0:37:40 > 0:37:43you know, like when you see like chocolate truffles.
0:37:43 > 0:37:45- Yeah.- So we're now going to
0:37:45 > 0:37:47change our whisk.
0:37:48 > 0:37:51So what we do is we just keep folding that mix.
0:37:51 > 0:37:54- Goodness, that's rich. - It's lovely, absolutely lovely.
0:37:54 > 0:37:57And the trick is, don't skimp on the chocolate.
0:37:57 > 0:38:01- No.- You know, use great quality chocolate.
0:38:01 > 0:38:04I bet Gabriel Tschumi didn't skimp on the chocolate,
0:38:04 > 0:38:08because Queen Victoria had a very, very sweet tooth I think.
0:38:08 > 0:38:09Right, stage one.
0:38:09 > 0:38:11So we'll just pop that over here.
0:38:11 > 0:38:14And the idea is to let that cool.
0:38:14 > 0:38:17- Yeah.- All right? Because if you don't let that cool,
0:38:17 > 0:38:18you're then going to split the cream.
0:38:18 > 0:38:20We've whipped that, as you can see.
0:38:20 > 0:38:21- Yeah.- Like that, OK?
0:38:21 > 0:38:24So add in the cream to the mix.
0:38:24 > 0:38:26And again, more of that folding.
0:38:26 > 0:38:30My goodness, you put together some calories in your day, haven't you?
0:38:30 > 0:38:32Yes!
0:38:32 > 0:38:34- Right, look at that. - It looks rich, doesn't it?
0:38:34 > 0:38:36It does. Right, over here we've got a ring which,
0:38:36 > 0:38:39in the bottom in there, is a sable biscuit.
0:38:39 > 0:38:40What does that mean?
0:38:40 > 0:38:43Sable is like a cross between pastry and a biscuit.
0:38:43 > 0:38:46It's equal quantities of flour and butter.
0:38:46 > 0:38:49- Yeah.- And then we've sweetened it slightly with sugar.
0:38:49 > 0:38:51- Yup.- Bake them in the oven so they're very...almost
0:38:51 > 0:38:53shortbread-like kind of pastry biscuit.
0:38:53 > 0:38:56- But not too sweet because there's an awful lot of sweetness in that.- No.
0:38:56 > 0:38:59Now in we go.
0:38:59 > 0:39:02Actually this might have been Queen Victoria's last garden party, you know,
0:39:02 > 0:39:08- because she died about six months after this was served at her garden party.- Really?- Yeah she was 81.- OK.
0:39:08 > 0:39:12- Had a stroke.- Now, basically you're just going to run our mix off.
0:39:12 > 0:39:15Yeah, to make it really neat on the top.
0:39:15 > 0:39:17Yeah, just lovely and smooth.
0:39:17 > 0:39:19A bit like a little sculptor, aren't you, really?
0:39:19 > 0:39:21- There's a lot you don't know about me.- Yeah?
0:39:21 > 0:39:23The road down to the kitchen.
0:39:23 > 0:39:27Yes. Now, if you could just take those to the fridge for me.
0:39:27 > 0:39:29Yup.
0:39:29 > 0:39:33And around in the fridge, you should find two more like that, that's set.
0:39:33 > 0:39:35- OK.- Setting time for that, would be,
0:39:35 > 0:39:37because you got the chocolate and the cream and the eggs,
0:39:37 > 0:39:38not long, all right?
0:39:38 > 0:39:40So about an hour and you'll be ready to go.
0:39:40 > 0:39:43- About an hour you said, OK. I'll bring the other ones back. - Yes, excellent.
0:39:46 > 0:39:47Don't they look lovely and crisp and round?
0:39:47 > 0:39:51- Gorgeous, aren't they?- Should I pop them on there?- Yeah, absolutely.
0:39:51 > 0:39:53So these ones here, we've unmoulded.
0:39:53 > 0:39:55Right, next, the chocolate glacage.
0:39:55 > 0:39:58So we're going to take our liquids first, so water...
0:39:58 > 0:39:59- Yep.- ..into the pan.
0:39:59 > 0:40:04Yup. Glacage, another chef's expression for glaze.
0:40:04 > 0:40:06Yeah? It's just glaze, or what...
0:40:06 > 0:40:09Just a kind of shiny, shiny, shiny glaze.
0:40:09 > 0:40:11- Cocoa powder.- Yup.
0:40:12 > 0:40:14Golden caster sugar.
0:40:14 > 0:40:18Golden caster sugar being exactly like your ordinary caster sugar,
0:40:18 > 0:40:20but not as processed.
0:40:20 > 0:40:25So you've got that, it's got a bit of very slight molasses flavour to it.
0:40:25 > 0:40:30And basically, just whisk it up to just below a boil.
0:40:30 > 0:40:33But what's going to turn it into a glacage, Michael, is the gelatine.
0:40:33 > 0:40:37- Now the gelatine is in cold water, of course?- Absolutely.- I'm learning.
0:40:37 > 0:40:40And the reason it's in the cold water is because
0:40:40 > 0:40:42it's like almost like a plastic.
0:40:42 > 0:40:46- Yeah.- OK, it goes into the cold water and it blooms and then it becomes a jelly.
0:40:46 > 0:40:47Almost there. You see,
0:40:47 > 0:40:51it's like a really nice thick sort of chocolate sauce.
0:40:51 > 0:40:53- So here's our gelatine. - Yeah.
0:40:53 > 0:40:55So now with the gelatine being in there,
0:40:55 > 0:40:58when I pour this over our lovely bavarois,
0:40:58 > 0:40:59it's going to almost be like a shock.
0:40:59 > 0:41:02It's going to set as it's running down
0:41:02 > 0:41:04and give them a lovely, shiny coat.
0:41:04 > 0:41:08So next, you're going to leave that to cool slightly.
0:41:08 > 0:41:09- Yup.- OK.- Now very carefully...
0:41:09 > 0:41:12Remove these very, very carefully onto our rack.
0:41:12 > 0:41:14That's a professional job there.
0:41:14 > 0:41:17- You don't want to muck it up at this stage, do you?- No.
0:41:17 > 0:41:18They do look nice though, don't they?
0:41:18 > 0:41:21- They do, don't they?- They look machined almost, don't they?
0:41:21 > 0:41:27Yeah. So now we're going to go and nappe our glacage.
0:41:27 > 0:41:29You're going to nappe your glacage!
0:41:29 > 0:41:32So nappe-ing my glacage means I'm spooning
0:41:32 > 0:41:34my shiny chocolate sauce.
0:41:34 > 0:41:37And keep going. That's what the tray is for.
0:41:37 > 0:41:39Yeah, why is that not melting...
0:41:39 > 0:41:41- Because it's so cold... - ..the original little cake?
0:41:41 > 0:41:44And because it's a thin layer, it's cooling it down, really,
0:41:44 > 0:41:47- really quickly.- Instantly, presumably.- Instantly, yeah.
0:41:47 > 0:41:48OK.
0:41:49 > 0:41:51Now next,
0:41:51 > 0:41:54just to make it really, really special.
0:41:54 > 0:41:56- That's gold leaf!- It's gold leaf.
0:41:56 > 0:42:00Good gracious... That's a bit of a waste, isn't it?
0:42:01 > 0:42:03This is Royal Recipes, Michael!
0:42:03 > 0:42:04MICHAEL LAUGHS
0:42:05 > 0:42:08Actually, Queen Victoria for her garden party,
0:42:08 > 0:42:13she had the actual menu cards and invitations and things actually in gold
0:42:13 > 0:42:14with the royal coat of arms on it.
0:42:14 > 0:42:17I bet everybody who went there, kept it, you know.
0:42:19 > 0:42:21It's a nice aesthetic contrast, isn't it?
0:42:21 > 0:42:26The dark of the chocolate and the bright gold of the gold leaf.
0:42:26 > 0:42:30Gold leaf has no flavour other than it just makes it decadent.
0:42:30 > 0:42:34- Really decadent.- It's all about that great quality chocolate.
0:42:34 > 0:42:38- Simple.- It's one of the very few things that you think, it's just nice on its own.
0:42:38 > 0:42:40- Isn't it?- Yeah.- You want to concentrate on it.
0:42:40 > 0:42:42There we go. Take a bit of the gold.
0:42:48 > 0:42:51Do you know, in Victoria's time,
0:42:51 > 0:42:54the poor people would queue outside Buckingham Palace if they knew there
0:42:54 > 0:42:58was a garden party on, because all the leftovers and everything would
0:42:58 > 0:43:00be gathered together and given to the poor.
0:43:00 > 0:43:02Fantastic.
0:43:02 > 0:43:07Queen Victoria's garden party bavarois au chocolat.
0:43:07 > 0:43:10Join us next time for more Royal Recipes.