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Transcript


LineFromTo

Hello, I'm Michael Buerk.

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Welcome to a brand-new series of Royal Recipes.

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This time, we're at Westonbirt House, formerly a grand country

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house, now a boarding school,

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

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In this series, we're delving even further back in time to reveal over

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600 years of royal food heritage.

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You play Anne Boleyn...

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and I will play Henry VIII.

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And we've been busy unlocking the secrets of Britain's great food

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archives, discovering rare and unseen recipes that have been royal

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favourites through the ages...

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..from the earliest royal cookbook in 1390...

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

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

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I can't wait for this. One, two, three.

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We'll be exploring the great culinary traditions enjoyed by

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the royal family. From the grand to the ground-breaking,

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as well as the surprisingly simple...

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I did think that was going to be a disaster.

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

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

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

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Oh, yeah. It's not just a normal kitchen!

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

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

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Welcome to Royal Recipes.

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In today's programme,

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we're going to be looking at the food that's served up when a royal

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personage pays a call,

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whether that's a British royal

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dropping in, or a full-blown state visit from foreign royalty.

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This time, on Royal Recipes...

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..chef Paul Ainsworth has aspirations for his souffle.

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Middle shelf will be fine, Michael.

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They're going to rise that high, and I don't want them to touch the top.

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We'll be riding the rails in royal style...

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This is just incredible.

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It's fabulous, isn't it?

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..and putting a modern spin on a banquet

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thrown for a Persian potentate.

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-Ready?

-Yep.

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-Wahey!

-Yeah.

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I'm here in the Royal Recipes kitchen with Michelin-starred chef

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Paul Ainsworth. What are you cooking now?

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A very luxurious dish today, Michael -

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lobster souffle.

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-Oh!

-Yes!

-Now that is a really right royal dish, isn't it?

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And it's one cooked by Prince William, you know,

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three months after they were married,

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their first royal tour together,

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they went to Canada, and in Quebec they went to a cookery school,

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-and he had to do this dish, high-risk dish...

-Yeah.

-..and he

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-pulled it off, which was quite a shock.

-Did he pull it off?

-He did.

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-Good on him. The pressure's on me today!

-Well, it's a risky dish, no?

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It's about the flavour of it. Sometimes you can get all hung up on

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the rise and the height. As long as it tastes nice,

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that's the most important thing.

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-What...?

-And what we've got in here is butter, and now we're going to

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add in our flour. And we just basically want to bring that

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together. So just gently, don't let it catch, and then just the butter

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and the flour basically work together, like so.

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-Here, we have our lobster bisque.

-Mm-hm.

-We're just going to add

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a little bit at a time, so you're just basically working it in.

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Don't just, don't just add it all in at once.

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-You've got quite a paste there, really.

-And that what it's going

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to be. This is basically, like, the body of our souffle.

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It is such a lovely rich colour, isn't it?

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-Yeah.

-Right, OK.

-Do you do souffles a lot in your restaurant?

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No, we don't. I wouldn't say it's something that I'm a massive fan of,

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but I appreciate why people love them. It's the theatre, isn't it?

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-Mmm. It is. Yeah.

-OK.

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So now, we have our veloute, OK?

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Very thick. We're just going to add to that some Parmesan.

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-So that's going to give it a real flavour, isn't it?

-Real, real kick.

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Now, Michael, if I could ask you, please, can you whisk up

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-those egg whites there? Right next to...

-These here?

-Yes, please.

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-OK.

-Thank you.

-Here we go.

-Just soft peaks, all right?

-Yeah.

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They'll whisk up real quickly.

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-I appreciate your trust in me, Paul.

-Yes, no, course!

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PAUL LAUGHS

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-Misplaced, possibly.

-Misplaced, yeah?

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-How you getting on?

-All right.

-Fantastic. Well, brilliant.

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-It's going to take off in a minute!

-Yeah!

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Keep going. Yeah. So you're just kind of getting like a froth peak.

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That's it.

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-Fabulous. OK, turn it off.

-Turn it off?

-Yeah.

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Brilliant. Off, all the way.

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-That's it, give it a little... That's it.

-Hang on.

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-Was I brilliant?

-You were absolutely phenomenal.

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-Can I have a job?

-Er...

-I'll be looking for one after this.

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Any day of the week.

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-And now this is the important bit, OK?

-Yeah.

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Just be really gentle, cos you

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don't want to knock the air out, so I'm just gently...

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-..what we call a folding technique.

-Yeah.

-That's what's going to help

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-the mix rise.

-The bloke who really made souffle

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the, you know, the glamorous luxury dish

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was a guy called Marie-Antoine Careme, who was

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chef to Prince Regent...

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-Yes.

-..the Prince Regent, later George IV, yeah.

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So while I'm just doing this, Michael, over there are my moulds,

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-OK?

-Yeah.

-Now what I've done is I've buttered them once.

-Yeah.

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-Put them in the fridge, let the butter set.

-Yeah.

-Then take them

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out, butter them again and put them in the fridge again.

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-Why do you do that?

-You're basically creating like a double skin on

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the side, so the souffle will be absolutely, kind of...

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when it's in there, it'll just slide nicely up as it's rising.

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-You don't want it to catch on the sides.

-No.

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-Right, here you go.

-Yeah.

-We're almost here, OK?

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Right, so if we just bring...

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-This one over?

-..our souffles closer, yeah.

-Yeah.

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-Gosh, that's really smooth, isn't it?

-Go in with our mix, like so.

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-And a lovely, lovely colour.

-Now, before you go all the way...

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-we're just going to tap.

-Yeah.

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And the reason's so there's no air pockets in the middle -

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it would result in it collapsing.

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-Yeah.

-OK? So, again.

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Another little tap like that, or on the bottom, OK?

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Have you ever had this really fail, not rise, collapse?

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-Generally...

-All the time.

-Really?

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Generally on, when you do it on telly.

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THEY LAUGH

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-So, with our mix we're going to do here, Michael, ready?

-Yeah.

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-We're going to...

-Skim off the top?

-Skim off the top, like so.

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-OK?

-You have to tidy up the sides.

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Tidy up the sides, and then we've got one...

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-Don't waste it, don't waste it.

-..last little tip with souffle.

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-OK.

-Right.

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-See how you've got the mix on the side there?

-Yeah.

-OK?

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Just with your thumb, go all the way around, like so.

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-Why are you doing that, now?

-I'll show you right now.

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-Now, you see how the mix has come off the side?

-Yeah.

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And when it rises, you'll have a lovely little lip going right

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the way along the side.

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-So that's another way of...

-Absolutely.

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-..making sure it doesn't catch.

-Doesn't catch, yeah. One last tap...

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-Yeah.

-..like that, OK?

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-Now those, in the oven, 200 - so a nice hot oven.

-Hot oven. Yeah.

-OK?

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For about 12 minutes.

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-12 minutes.

-OK?

-OK, here it goes.

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Middle shelf'll be fine, Michael. They're going to rise that high,

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I don't want them to touch the top.

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BOTH LAUGH

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He says, he says!

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THEY LAUGH

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-Right.

-So, what next?

-Next we've got our lobsters.

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-Claws, the knuckles, and the tail.

-Yeah.

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-I've cooked the tail for two minutes in boiling water.

-Yeah.

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The claws, three minutes, and then we just take the meat, OK?

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So we're just going to take some lobster, Michael, like so,

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-and we're just going to cut it into small pieces.

-Ooh!

-All right?

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-Like that.

-Thank you.

-Absolutely.

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-You're a gent.

-Absolutely delicious.

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Ooh!

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-Just so tender, isn't it?

-Mmm!

-We're going to take a little bit of

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knuckle, like so...

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-OK?

-Mmm-hmm.

-And a lovely bit of that tail, as well.

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And then what will happen, Michael,

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is the sauce that we cook it in is just going to then warm it back

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through and make it even more tender.

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So, in here, we're going to take

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-some of that lovely lobster bisque sauce.

-Yeah.

-OK?

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-Like so.

-Then, you're straining it? Yeah.

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Straining it. And that is the shells, the tomatoes, everything in

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there - even the head, everything in it is what's giving, it's what's

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-thickening it, OK?

-I mean...

-OK?

-..can you actually see

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Prince William doing all this?

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-I can't.

-Or maybe he got a bit of help.

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-Yeah.

-OK, so what happens now?

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Right. We're going to get some chives

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and we're going to get some butter.

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We're just going to bring that up to a simmer.

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I'm just going to chop our chives.

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-Lobster, chive, like, onion.

-Combination made in heaven, no?

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Oh, fantastic. Like so.

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-Righto.

-Going to add in a little bit of our butter now, into our sauce.

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It'll give it a bit more body and a real luxuriousness.

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And while we're waiting we're just going to grab a lemon.

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-Like so.

-Butter and lemon in everything, almost, isn't it?

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Yes! Always!

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Always trying to get that acidity coming from somewhere.

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So the butter, Michael, is just emulsifying in there beautifully.

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Little tip, as well - just make sure the butter's cold when you're

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-whisking it into a sauce.

-Why?

-Dice it up. Emulsifies it much nicer.

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You don't get that greasy film.

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-Right, so we're just going to have a taste.

-Beautiful.

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And you can smell the lobster.

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-Right, just have a taste of that now.

-I will, I will, I will.

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-OK? All right?

-Give me a spoon.

-OK.

-Here we go.

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-Mmm!

-All right? OK?

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Watch this. Just how you can change something with a squeeze of lemon

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juice and a pinch of salt.

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-OK?

-Yeah.

-Lemon in.

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-Now, have another taste.

-Do I get another try?

-Go have another taste.

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Mmm! Mmm!

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-Bang!

-Brought it to life, hasn't it?

-Yeah.

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-Lobster in there.

-Yeah.

-It just looks great, doesn't it?

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-It does, doesn't it? OK?

-And, in we go, lovely fresh chives.

-Yeah.

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And that is ready now.

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That looks absolutely splendid on its own, never mind the souffle!

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Yeah, let's go for that.

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-Go for it, go on.

-OK.

-Go and have a look.

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-How are they looking?

-You did your best.

-Oh, man.

-You did your best.

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Oh, man!

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Look at those!

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THEY LAUGH

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-Yeah! Right.

-What you...

-And what we're going to do...

-Yeah.

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We're just going to... Oh, look at that.

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MICHAEL LAUGHS

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-Ready?

-Oh, it's worked well, come on, Paul.

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I shouldn't have doubted you, I really should not have doubted you.

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Oh, my...

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I've fallen in love with souffle again.

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-Look at that.

-Look at that!

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-Cor, yes!

-Here.

-You first.

-No, come on, it's your...

-No, no, no,

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-you first, you first.

-Sure.

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Let's not argue about it, let's eat it. I'm going to have that bit of...

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Mmm!

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Mmm.

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-It's beautifully light.

-Mmm.

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And you've got all the richness...

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-with the lobster.

-And you get the Parmesan.

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It's a complete souffle triumph.

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You have to wonder how Prince William's version of this classic

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French dish turned out.

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As well as souffles, the French are well known for their cheese,

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but in Britain, we produce more different kinds even than the

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French, over 700 named varieties,

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and many of them are royal favourites.

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Royal warrant holders Charles Martel And Sons have been making cheese

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from their own Old Gloucester cattle for 45 years.

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Despite having no formal training in cheese-making, today,

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Charles supplies his varieties to six continents,

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32 countries, and one member of the royal family.

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He began making a cheese called Stinking Bishop in 1994, and has

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supplied Prince Charles at Highgrove for around 15 years.

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It started, I received a phone call, would I make the cheese? Well...

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..of course, I didn't say no, did I?

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And, er, "Oh, it's wonderful."

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So we've been making it ever since.

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We received the royal warrant ten years ago, this year.

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In fact, in recognition of that,

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we decided, "We're going to make a royal delivery by horse and cart,"

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in this vehicle.

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It's a little celebration for us, really. It's purely self-indulgent,

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but I hope it puts a smile on people's faces as we've passed

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through the town.

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The Prince of Wales was so taken with the cheese that

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he had Charles and his team make a new version

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with milk from the Highgrove herd.

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His Royal Highness wanted to enter it in the British Cheese Awards.

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Well, we'd already entered.

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Can't have two cheeses the same name, the same competition.

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To get around the rules, Prince Charles named his

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cheese Starveall Royal.

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And what do you know? He was victorious!

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He won the prize, and I, from memory,

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I think I got a congratulation off him, and I,

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and my response was, "Well, sir,

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"I wouldn't have expected to do anything less for you, otherwise I

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"might lose my head!"

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Charles started the company not because of a love of cheese,

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but out of concern that the Old Gloucester cows were an endangered

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breed and needed help to survive.

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So at that time, there were just 68 of these cattle left in the world,

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and I managed to get hold of three, and a bull, very important!

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And I milked them and, of course, made cheese, because that's what

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you do with them. They're not just to look at.

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If you keep them as pets, you're going to lose them, basically.

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And you need to give them a job of work so other people can milk them

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and there are. There are now six of us making single Gloucester cheese

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from their milk and that's a protected product, it can only be

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made in Gloucestershire on farms that have Gloucester cows.

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As a local to the area,

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Charles' passion for conservation didn't stop at saving the cows.

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He wanted to help the pear trees, too.

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Perry made from the pears coats the cheese,

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and it's this that bestows its distinctive smell and taste.

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I started replanting the perry pears I was so concerned about in 1977,

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and that's been fun.

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But to link it to the cheese, it's sort of, everything comes

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together, eventually.

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The cheese's name comes from the variety of perry pear called

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Stinking Bishop.

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It's a full-fat, pasteurised, cow's milk cheese,

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made with vegetarian rennet.

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As with any cheese, the first step is to separate the curds and whey.

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See how slowly it goes, you can see the whey appearing.

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And the more they cut,

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the more whey escapes.

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I would say 90% of this milk, by weight...

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..is whey, and goes to feed pigs.

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10% is what we actually make in to cheese.

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The curds are then pressed into cheese moulds and left to set in a

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cool room for four hours, before being washed with perry.

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HE HUMS

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Just dip it in.

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And that's all we do.

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And that will cause special bacteria to grow,

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which is very smelly, and then we'll put...

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..a piece of wood round.

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The reason for that is, the cheese becomes very soft,

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and it will travel a great distance!

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So putting the wood on just holds it up together

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and stops it collapsing, basically.

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The cheese is then left for 6-8 weeks to mature

0:14:520:14:55

in a room that has a consistent temperature and humidity.

0:14:550:14:59

This is the, hopefully, the finished product.

0:14:590:15:02

You can see it's nice and sort of pinky brown.

0:15:020:15:05

That's the bacteria that gives the flavour, and, also,

0:15:050:15:09

the tremendous smell.

0:15:090:15:11

I'm just going to check this cheese is up to standard.

0:15:110:15:14

Let's take a...

0:15:140:15:16

..a core out.

0:15:170:15:20

It's quite elastic, bit shiny.

0:15:200:15:24

Basically, I can see it's exactly as we want it.

0:15:240:15:26

And the flavour is...

0:15:300:15:31

Yep, that's good, that is good.

0:15:350:15:36

Wow, yes, I like that.

0:15:360:15:38

And, of course, the characteristic smell -

0:15:380:15:40

it has that, whether we like it or not.

0:15:400:15:42

Some like it, some hate it.

0:15:430:15:45

Reputedly, the...Prince Charles is tolerant to the smell.

0:15:450:15:49

So that's good for us!

0:15:490:15:51

You can almost smell the cheese from here, can't you?

0:15:590:16:01

What are you up to, Paul?

0:16:010:16:03

So, we are doing a wonderful roasted lamb rump, smoked in hay,

0:16:030:16:06

with creamed cucumber.

0:16:060:16:08

Oh-ho-ho-ho-ho-ho! Now, this is your take, a version...

0:16:080:16:10

-Yes. A version of...

-..of a very special dish that was served to

0:16:100:16:14

-Mozafa Al-Din, the Shah of Persia...

-Yeah.

0:16:140:16:17

..when he was Edward VII's guest

0:16:170:16:19

on the royal yacht in Portsmouth Harbour, in the early 1900s.

0:16:190:16:23

-Right! OK.

-Your take on it.

-My take on it, yeah.

0:16:230:16:25

-Now, what cut of meat have you got there?

-This is the rump.

0:16:250:16:28

-OK?

-Mmm.

-So, right near the...

-Juicy.

0:16:280:16:30

-Juicy, right near the back end, obviously.

-Mmm-hmm.

-And what we're

0:16:300:16:33

-doing, we're just seasoning it, OK?

-Mm-hm.

-We've rubbed some oil on it.

0:16:330:16:36

-We've then scored it, OK?

-Yeah.

-Lets the seasoning in,

0:16:360:16:38

-lets the flavouring in, and especially the smoke in.

-Mmm.

0:16:380:16:41

I've got some hay. This is feeding hay, not...

0:16:410:16:43

MICHAEL LAUGHS I thought your salad was a bit dry!

0:16:430:16:45

Yeah, I know, I tell you what,

0:16:450:16:46

I don't know what's happened to this rocket, Michael!

0:16:460:16:49

So we've got feeding hay here, not bedding hay.

0:16:500:16:52

Make sure you get the feeding hay.

0:16:520:16:54

-The bedding's very dusty.

-Yeah.

0:16:540:16:56

-OK, so this has been washed, all right?

-Yeah.

-Rumps, straight on.

0:16:560:16:58

-Now, I've only put a little bit of...

-Fat side down?

0:16:580:17:00

Fat side down straight away, because

0:17:000:17:02

-what we want to do is start rendering that fat, all right?

-Yeah.

0:17:020:17:05

What that means is, is basically the heat's going to come up

0:17:050:17:08

and just melt the fat. All right?

0:17:080:17:09

Ooh, and the flames have started leaping up already, look!

0:17:090:17:12

-Absolutely.

-Actually, it's rather a...a bit of a Levantine dish,

0:17:120:17:16

-isn't it?

-Yeah.

-The Shah's coming from Persia, now Iran, of course.

0:17:160:17:19

-But this is the sort of thing that they eat there, isn't it?

-Yeah.

0:17:190:17:22

That combination of lamb and cucumber.

0:17:220:17:24

So we're just going to let those roast off, OK?

0:17:240:17:27

And get a nice caramelisation happening on there.

0:17:270:17:30

Now, over here, we're going to move to our creamed cucumber.

0:17:300:17:34

So we've got some white onion which we've just sliced.

0:17:340:17:36

-Take our cucumber, like so.

-There we go.

-All right?

0:17:360:17:39

Just some nice thin slices.

0:17:430:17:44

I never tire of watching a good chef, or you, do this.

0:17:440:17:49

Brilliant, yeah.

0:17:530:17:54

Let me tell you about the Shah, because he made a... Keep laughing!

0:17:540:17:58

He made quite an impression when he arrived in Portsmouth,

0:17:580:18:01

went through the streets,

0:18:010:18:02

-because he had this socking great diamond in his hat...

-Yeah.

0:18:020:18:05

..the largest pink diamond in the world, 183 carats.

0:18:050:18:10

-And it made a terrific impression on the crowds...

-Yeah.

0:18:100:18:12

..who had turned out to see him going for his lamb.

0:18:120:18:15

-Right.

-Do you know, they've lost it?

-Yeah?

0:18:150:18:17

Biggest diamond in the world, nobody knows where it is.

0:18:170:18:19

-OK, what next?

-Right, OK. Sugar.

0:18:190:18:22

-Mmm-hmm, all right. Sugar?!

-Yeah. Nice pinch of salt.

-Mmm-hmm.

0:18:220:18:25

What we're doing here, we're just trying to get as much of that

0:18:250:18:28

-moisture out of the cucumber and out of the onion, OK?

-Mmm-hmm.

0:18:280:18:31

So we intensify the flavour, but we also just kind of break them down

0:18:310:18:35

just slightly. So just fold that round, like so,

0:18:350:18:38

-OK, and put that to one side.

-Yeah.

-OK? So we're just going to leave

0:18:380:18:41

that for one hour and what we'll find is all the water will go to

0:18:410:18:44

-the bottom and we're going to pour that off.

-Yeah.

0:18:440:18:46

-In the meantime, we're going to come back to our hay.

-Yeah.

-All right?

0:18:460:18:49

-So our lamb has been beautifully roasting. Yeah.

-OK?

0:18:490:18:52

-You going to turn that?

-So we've got that nice roasted lamb like that.

0:18:520:18:55

Look at that nice bar marking of the lamb.

0:18:550:18:57

So now we get our hay. So we've soaked that hay, and

0:18:570:19:00

the reason we soak it is so that it doesn't ignite.

0:19:000:19:02

-It's not just dry hay.

-It would go up in flames. It'd go whoosh!

-OK.

0:19:020:19:05

-Put that over those coals.

-Yeah.

0:19:050:19:07

Now, what that's going to do, it's going to start smouldering.

0:19:070:19:10

-And you'll see, can you see us starting to get the smoke?

-Yeah.

0:19:110:19:14

-All right?

-Oh-ho-ho-ho-ho-ho! Yeah.

-OK.

-I see what you mean.

0:19:140:19:17

Put that in there, like so.

0:19:170:19:18

Does it really make much difference to the taste?

0:19:180:19:20

Wait till you see. Now we're going to let that smoke,

0:19:200:19:23

-OK, and let that cook.

-OK.

0:19:230:19:24

So we just, basically, squeeze out as much of that liquid as we can.

0:19:240:19:28

Now, if you just, see how soft they've gone? Yeah. And that's just

0:19:280:19:31

from the salt and sugar, but they've still got a nice little bit of

0:19:310:19:34

crunch to them. So, over here, sour cream. All right?

0:19:340:19:37

Nice dollop of sour cream.

0:19:370:19:39

Of course the Shah, in his country, would have had yoghurt rather than

0:19:390:19:42

-sour cream.

-Yeah. Definitely, absolutely. So over here, I'm just

0:19:420:19:45

going to add some mint.

0:19:450:19:47

So we'll just literally, Michael, take a nice sharp knife.

0:19:470:19:49

Always mint with lamb, eh?

0:19:490:19:50

But the flavours really work.

0:19:500:19:52

Now, we're just going to let it back with a little touch,

0:19:520:19:55

just a little touch of vinegar.

0:19:550:19:57

-OK?

-Yeah.

-So you've got the vinegar, the sugar, salt,

0:19:570:20:00

the lovely sour cream all working together,

0:20:000:20:02

-and now you can see where that comes from - creamed cucumber.

-Yeah.

0:20:020:20:05

You'd think the Shah would have been really pleased with all this,

0:20:050:20:08

but apparently he left the dinner in a real huff.

0:20:080:20:12

-Why's that?

-Well, he had wanted, and thought he was going to get,

0:20:120:20:15

the Order of the Garter.

0:20:150:20:17

-Right.

-But apparently King Edward decided he shouldn't have it,

0:20:170:20:21

because it shouldn't be given to somebody who wasn't a Christian.

0:20:210:20:23

So instead King Edward gave him a jewelled picture of himself.

0:20:230:20:27

-How's that?

-Right. OK. Yeah.

-That's, you know, I thought only celebrity

0:20:270:20:31

chefs were that conceited. THEY LAUGH

0:20:310:20:34

Oh, we're far more needy.

0:20:340:20:36

-Come on, what's...

-Right, ready?

-Yep.

0:20:360:20:38

Wahey!

0:20:380:20:39

-So now you can see that wonderful smokiness happening.

-God!

0:20:390:20:42

-Just come over...

-Like something out of Doctor Who, this, isn't it?

0:20:420:20:45

It is, isn't it? So that, over like so.

0:20:450:20:47

-OK?

-Oh, you can smell the hay.

0:20:470:20:49

-Yeah.

-Yeah.

-Right, next...

0:20:490:20:51

And how long do you think you need to cook that?

0:20:510:20:53

For me, nice... Cos that's...

0:20:530:20:55

The temperature's come down. You're smoking gently, 20-25 minutes, OK?

0:20:550:20:58

-OK.

-Until you get to this.

-Oh!

0:20:580:21:01

-All right?

-Oh!

0:21:010:21:02

-Now, if you turn those over...

-Mm-hmm.

-..all this cooking juice

0:21:020:21:05

-is beautiful.

-Mmm-hmm.

-Just touch like that, OK?

-What are you looking

0:21:050:21:08

for when you poke it, then, with your finger?

0:21:080:21:09

Just kind of, like, just so it just, it gives. It's not, you're

0:21:090:21:12

not, kind of, it's not soft.

0:21:120:21:13

-No.

-It's got that little bit of give, and then it comes back up to

0:21:130:21:16

-you, all right?

-Yeah.

-So we'll take our lamb rump like that.

0:21:160:21:19

OK? First of all, we get our lovely cucumber...

0:21:200:21:22

..nice, in the middle like that.

0:21:240:21:25

-Yeah.

-OK.

0:21:250:21:27

Like so. Over here, I've got some beautiful salsa verde.

0:21:270:21:32

The reason it goes so well with lamb is because you've got mint, parsley,

0:21:320:21:36

basil, all go well with lamb.

0:21:360:21:38

-Capers, shallot, gherkins and some chopped anchovy.

-Oh!

0:21:380:21:42

-OK, we're going to carve our lamb, straight in.

-Now, how thick a cut

0:21:420:21:45

-are you doing? Oh, I say.

-Just like that.

-Look at that.

0:21:450:21:47

Now that is what you're looking for.

0:21:470:21:49

-You see how you've got that pinkness?

-Yeah.

0:21:490:21:51

Now we're just going to turn it over, put that onto the plate.

0:21:510:21:53

-Wow.

-Now, remember, we need to get the seasoning on this.

0:21:550:21:58

See, all the time, thinking about seasoning,

0:21:580:22:00

going through the plate like so.

0:22:000:22:02

-Mmm-hmm.

-Another slice, and then you've got that lovely oil.

0:22:020:22:06

And it's just...

0:22:060:22:07

-Have a smell. All right?

-Gosh, it's really powerful, isn't it?

-It is.

0:22:070:22:10

-OK?

-Sharp and powerful.

-Then just a little bit on top of the lamb,

0:22:100:22:13

-like that.

-Yeah.

0:22:130:22:15

-That looks good.

-And there you have hay-smoked lamb rump,

0:22:150:22:18

creamed cucumber and salsa verde.

0:22:180:22:20

Do you know, I'd rather have that than the Order of the Garter?

0:22:200:22:23

Thank you.

0:22:230:22:24

-Come on, let's have a go at it.

-Right, ready?

-Yeah.

0:22:260:22:28

-Here we are. Knife and fork.

-Get stuck in, Michael.

0:22:280:22:30

No, you first, you first.

0:22:300:22:32

You did it.

0:22:320:22:33

I'm going to have a bit of this bit.

0:22:370:22:39

Just...

0:22:390:22:40

..it has everything.

0:22:410:22:43

Wait till you... That lamb just melts.

0:22:430:22:46

-I'm interested to see...

-And that...

0:22:460:22:48

..whether the hay really comes across.

0:22:480:22:49

I honestly think you are going to love this.

0:22:490:22:51

-Mmm!

-Isn't it?

0:22:530:22:54

It just all goes together. You've got smokiness of the hay,

0:22:540:22:58

that freshness of the cucumber, cos the lamb's quite rich, with the fat.

0:22:580:23:02

The Shah was in a huff, but I'm in heaven.

0:23:020:23:04

PAUL LAUGHS

0:23:040:23:05

He wouldn't have been in a huff if I was there.

0:23:050:23:07

A succulent, smoky dish, sure

0:23:100:23:12

to impress even the grumpiest of guests.

0:23:120:23:15

The Shah eventually got his Garter,

0:23:210:23:24

an honour originally bestowed to knights returning from the Crusades.

0:23:240:23:29

Military ceremony is a big part of royal life,

0:23:290:23:32

and Princes William and Harry have both served in the Armed Forces.

0:23:320:23:36

Sandhurst chef Rob Kennedy knows what it's like

0:23:360:23:39

to cater for a royal visitor.

0:23:390:23:41

Rob is no stranger to having to create impressive meals for

0:23:430:23:46

high-profile visitors, including crowned heads of Britain

0:23:460:23:49

and other nations.

0:23:490:23:50

And when one of the officer cadets is grandson of the Queen,

0:23:520:23:55

even a more modest occasion can turn into a royal banquet.

0:23:550:23:59

For 15 years I've been at Sandhurst,

0:23:590:24:01

and to be an exec chef here you have to be passionate,

0:24:010:24:04

you have to be loyal,

0:24:040:24:05

and I've had the opportunity to cook for the royal family five times

0:24:050:24:09

whilst being here at Sandhurst.

0:24:090:24:10

In November 2005,

0:24:120:24:14

Rob cooked a lavish dinner for Prince Harry and his fellow cadets

0:24:140:24:17

at the halfway stage of their officer training course.

0:24:170:24:21

We're in New College dining room at the moment, where we feed the inters

0:24:210:24:24

and the senior cadets, and actually, on the dinner night,

0:24:240:24:27

Prince Harry would have sat here with Charles and Camilla.

0:24:270:24:31

So this is where it would all have happened.

0:24:310:24:33

Harry went on to graduate from the Royal Military Academy in April 2006

0:24:330:24:38

as Second Lieutenant,

0:24:380:24:40

and two years later was promoted to First Lieutenant.

0:24:400:24:43

So, I'm going to be cooking Prince Harry's guest dinner, and it's going

0:24:440:24:48

to be Suffolk chicken stuffed with wild mushrooms.

0:24:480:24:50

The first stage is to make a mousse from a pre-prepared chicken breast.

0:24:520:24:56

And we're now going to make it creamy

0:24:560:25:00

just by adding a little splash of cream.

0:25:000:25:02

The chicken mousse is then popped in the fridge to chill for 15 minutes

0:25:060:25:10

before Rob can add the mushrooms.

0:25:100:25:12

Prince Charles and Camilla attended...

0:25:130:25:16

..Prince Harry's dinner,

0:25:170:25:19

and here I have the actual accompanied dinner night from that event,

0:25:190:25:23

and if you actually open the menu you can see there, "Supreme of

0:25:230:25:27

"chicken, Parisian potatoes." Makes it sound even posher.

0:25:270:25:30

It's opportunity for the officer cadets, you know, to invite their

0:25:300:25:34

family members and have a fantastic evening together.

0:25:340:25:38

To prepare the mushrooms, we're just going to take...

0:25:380:25:41

..just a small handful.

0:25:420:25:43

So we've got the lovely girolles...

0:25:430:25:46

and some portobellos, and on this fab tray of ingredients

0:25:460:25:49

just some curly parsley.

0:25:490:25:51

And this is just to add a little bit of colour so it's not too beige.

0:25:510:25:54

It's got some lovely green colours going through it as well.

0:25:540:25:56

We're actually going to add some butter to this to make

0:25:590:26:01

it really rich as well.

0:26:010:26:02

Some cep powder onto the mushrooms and parsley.

0:26:020:26:07

It brings the whole dish together.

0:26:070:26:09

Give that a fold in.

0:26:100:26:12

The mushrooms are cooled before being added to the mousse mix.

0:26:120:26:16

It can then be piped into a chicken breast.

0:26:160:26:19

This little bit of skin here

0:26:190:26:20

just kind of tucks itself over

0:26:200:26:23

and that's ready now to pop into a frying pan.

0:26:230:26:25

The pan is seasoned with garlic and thyme

0:26:270:26:30

before the chicken breast is sealed.

0:26:300:26:31

Just a little bit more oil.

0:26:340:26:36

Getting that nice colour on the chicken is what you want.

0:26:390:26:42

Now it's ready to go in the oven for 12 minutes at 180 degrees.

0:26:420:26:47

Timings have to be exact,

0:26:470:26:49

and Rob understands the pressures of cooking for the royals.

0:26:490:26:52

Everything from start to finish has to be correct and to perfection.

0:26:530:26:58

You realise what an honour it is to have, you know, food in front of you

0:26:580:27:02

that you love to cook, but, more importantly,

0:27:020:27:05

who are you serving for? You know,

0:27:050:27:07

it's great for any chef's journey

0:27:070:27:11

and it's definitely been great for me.

0:27:110:27:12

So we've got some carrots and some parsnips just roasted natural,

0:27:140:27:17

again some fresh thyme from the academy grounds, a little,

0:27:170:27:21

tiny bit of garlic.

0:27:210:27:22

It is not even cooked yet but it looks delicious to eat.

0:27:240:27:26

So we need to give that, again, in the oven,

0:27:260:27:29

around about 15 minutes.

0:27:290:27:31

We need something else that's sticky.

0:27:340:27:35

That's our marble potatoes.

0:27:350:27:37

Now, this is a favourite

0:27:370:27:39

across the whole of the military since I've been

0:27:390:27:42

in the business, and they're little balls of potatoes that I roast in

0:27:420:27:45

toasted sesame oil and then finish with sticky Marmite glaze.

0:27:450:27:49

They do say you love it or hate it,

0:27:490:27:51

but with this one you definitely love it.

0:27:510:27:53

And for each dish we usually do about ten potatoes.

0:27:530:27:56

It's not me that has to do this particular job for 300 people.

0:27:570:28:01

That's known as pulling rank.

0:28:010:28:03

Now we've got here some toasted sesame oil.

0:28:030:28:06

You just pop a little bit into the pan and then you pop your potatoes

0:28:060:28:09

straight in. Let's add some butter

0:28:090:28:11

and a nice spoonful of our yeast extract.

0:28:110:28:14

If you look at that, absolutely delicious.

0:28:150:28:19

We'll pop these into an oven just for ten minutes.

0:28:190:28:21

Just enough time to cook the gravy before it's ready to serve.

0:28:230:28:26

When I cook I like to cook from the heart.

0:28:270:28:29

I'm a very passionate person.

0:28:290:28:31

And, you know, it's a great honour to cook for all the royals.

0:28:320:28:36

What do you think it's like for a professional chef cooking for

0:28:480:28:51

the royal family?

0:28:510:28:52

Something like that, it's going to be hugely intimidating.

0:28:520:28:55

You're going to want to get it right.

0:28:550:28:56

I mean, our job is quite high pressured as it is.

0:28:560:28:59

Sometimes the royals live like the rest of us,

0:28:590:29:01

go out to dinner in the way we would.

0:29:010:29:02

-Yeah.

-I think in 2016 the Queen and Prince Philip dropped in at a very

0:29:020:29:06

old pub in Edinburgh called the Sheep Heid in the...

0:29:060:29:09

-The Sheep Heid!

-The Sheep Heid!

0:29:090:29:11

In Duddingston.

0:29:110:29:13

I mean, the interesting thing is, that particular pub,

0:29:130:29:15

the Sheep Heid, Mary Queen of Scots was supposed to go there

0:29:150:29:19

-occasionally...

-Yeah.

-..in the 16th century, so, extraordinary that

0:29:190:29:22

400 years later the reigning monarch and her husband should go.

0:29:220:29:25

-Yeah.

-The way they travel around's changed quite a bit, though,

0:29:250:29:27

-hasn't it? I mean, the Royal Yacht Britannia...

-Yeah.

-..that was

0:29:270:29:30

decommissioned in 1997

0:29:300:29:32

and now some of the royals go on commercial airlines rather than

0:29:320:29:35

-the Royal flight.

-Right.

0:29:350:29:38

Do they have to wait for their luggage at the carousel like we do?

0:29:380:29:41

Somehow I don't think so.

0:29:410:29:42

One thing that hasn't changed is the Royal Train,

0:29:430:29:46

which is still in use after more than 150 years,

0:29:460:29:49

since Queen Victoria became the first monarch

0:29:490:29:52

to travel by train in 1842.

0:29:520:29:54

Dr Annie Gray went to York to find out more.

0:29:570:30:00

On the 13th of June 1842,

0:30:020:30:05

history was made when the young Queen Victoria

0:30:050:30:08

climbed aboard a train and set off in style.

0:30:080:30:11

The locomotive was called Phlegethon,

0:30:110:30:14

the driver Daniel Gooch

0:30:140:30:16

and the engineer was none other than Isambard Kingdom Brunel himself.

0:30:160:30:22

The Queen had been persuaded to try train travel by her husband,

0:30:220:30:25

Prince Albert, a champion of new technology and a man who was well

0:30:250:30:29

used to travelling by train.

0:30:290:30:31

That first journey was from Slough to London Paddington and it took 25

0:30:310:30:35

minutes, but it proved to be the first of many

0:30:350:30:38

because the Queen was bitten by the train travelling bug and thereafter

0:30:380:30:42

they went all over the place from Osborne to Balmoral and everywhere

0:30:420:30:46

in between.

0:30:460:30:48

The National Railway Museum in York is home to six royal carriages

0:30:480:30:52

including Victoria's.

0:30:520:30:54

We've been given privileged access to them and it's all aboard with

0:30:540:30:58

curator Anthony Coulls.

0:30:580:31:00

This is just incredible.

0:31:020:31:04

It's fabulous, isn't it?

0:31:040:31:05

-This...

-SHE LAUGHS

0:31:050:31:07

I'm almost speechless. Tell me, where are we, exactly?

0:31:070:31:10

We are standing in the day saloon of Queen Victoria's carriage,

0:31:100:31:14

built for her by the London and North Western Railway

0:31:140:31:17

in the late 1860s.

0:31:170:31:18

This deep, beautiful blue and the gold and the royal crests on there.

0:31:180:31:22

-You get a real sense of a Queen at home here?

-Mm. Mm.

0:31:220:31:26

There's nowhere to eat on here.

0:31:260:31:28

I know when she travelled on the Continent she did eat on board

0:31:280:31:30

the train, on dining cars, but it was a bit different in England,

0:31:300:31:33

-wasn't it?

-She chose not to dine on the railway, on the move,

0:31:330:31:37

unless there were really exceptional circumstances.

0:31:370:31:39

-But she did stop, didn't she, at the station hotel...

-She did, yeah.

0:31:390:31:42

-..several times.

-Yeah. And to make sure the way was clear,

0:31:420:31:44

they actually sent another locomotive in front called the pilot

0:31:440:31:47

engine, which had a special code of lamps on the front of the engine

0:31:470:31:50

that said to the signalman and the station people

0:31:500:31:52

the next train through is the Royal Train,

0:31:520:31:54

and all the trains around it are halted.

0:31:540:31:57

The museum is also home to a coach built for Edward VII.

0:31:590:32:03

Victoria's heir was renowned for his infidelities, gambling,

0:32:030:32:06

partying and eating to excess.

0:32:060:32:10

He loved his food so much he was nicknamed Tum-Tum.

0:32:100:32:12

This is completely different, isn't it?

0:32:140:32:16

It's lighter, it's airier, it's wider.

0:32:160:32:19

-Feels much more masculine as well with the smoking room.

-It does.

0:32:190:32:21

That's very much so, with the dark wood in there.

0:32:210:32:24

You can imagine the train parked up for the night somewhere and...

0:32:240:32:27

-Smoke everywhere and people kind of...

-That's it, yes.

0:32:270:32:29

-..coming out of it going, "Goodness me."

-Port and cards.

0:32:290:32:32

By this point in time, dining cars had come in, hadn't they?

0:32:320:32:35

They had dining cars for the royal party, then it had kitchen cars.

0:32:350:32:39

And what kind of thing did they eat? I mean, I know they ate quail

0:32:390:32:41

because there's an incident where one of them ends up in

0:32:410:32:44

-Queen Alexandra's hair.

-Yes.

-THEY LAUGH

0:32:440:32:46

Yes, it's one of those career-limiting actions,

0:32:460:32:49

-really, isn't it?

-Yeah.

0:32:490:32:50

But apart from the quail,

0:32:500:32:53

what kind of things did they eat?

0:32:530:32:54

You're looking at anything from a cold collation

0:32:540:32:56

to a full roast dinner. And when you consider that it's being created at

0:32:560:33:00

60, 70mph in something not

0:33:000:33:03

much bigger than a couple of phone boxes glued together

0:33:030:33:05

and it's on the move, swaying all over the place,

0:33:050:33:08

it's nothing short of a miracle that each meal made it to the plate and

0:33:080:33:11

not to the lap.

0:33:110:33:12

Edward's carriage was used by the royals

0:33:170:33:19

all the way up until the 1930s.

0:33:190:33:21

But in 1939, with the outbreak of World War II,

0:33:210:33:25

it was time to ditch wooden carriages

0:33:250:33:27

in favour of something safer.

0:33:270:33:29

In 1941, George VI's new train

0:33:290:33:32

came with the latest in homeland security.

0:33:320:33:35

This is completely different.

0:33:360:33:39

It is so different to what went before.

0:33:390:33:42

It's armour-plated, the body panels are twin-skinned.

0:33:420:33:46

It's got sealed windows, it's got air conditioning.

0:33:460:33:49

And George was a man who, like so many monarchs actually,

0:33:490:33:52

had a reputation for quite liking plain food.

0:33:520:33:54

-Yes, yes.

-He's reputed to have picked up a taste for marmalade,

0:33:540:33:57

-isn't he, from the train?

-Then asked for it thereafter.

-Yeah.

0:33:570:34:00

-Not for, like, forever but...

-No. Thin-cut marmalade.

0:34:000:34:02

-Thin-cut marmalade.

-Can't think of anything worse!

0:34:020:34:04

-Why would you want thin-cut marmalade?

-Very insipid, but

0:34:040:34:07

there we are, if it's good enough for the King.

0:34:070:34:09

I feel really privileged to have been able to come inside these

0:34:090:34:11

coaches and see them. I've been here many times and peered through

0:34:110:34:14

the windows looking inside, but you really do get a sense of

0:34:140:34:17

the personality of the monarchs behind them when you're standing

0:34:170:34:19

-in them.

-You do, yes.

-And knowing that George VI was involved here

0:34:190:34:23

with the decor and you really feel the personalities of the monarchs

0:34:230:34:26

themselves are stamped on the coaches. And I do think it's just...

0:34:260:34:30

There's something really rather magical about it.

0:34:300:34:32

It's where they stood, it's where they ate,

0:34:320:34:35

it's where they lived, where they slept,

0:34:350:34:36

and you are walking in history.

0:34:360:34:39

You can almost taste the toast, can't you?

0:34:390:34:42

-With the marmalade.

-Yes.

0:34:430:34:44

Before trains,

0:34:580:34:59

it must have taken such a long time to get around.

0:34:590:35:02

Paul, the dish you're going to do is a dish that one of our kings found

0:35:020:35:07

when he was travelling round the country in a coach drawn by horses.

0:35:070:35:11

-What was it?

-Portland pudding.

0:35:110:35:13

Named after the Portland Arms in Dorset.

0:35:130:35:16

-Right, OK.

-And King George III was a regular visitor and every time he

0:35:160:35:21

-went to this particular pub, hotel, inn, whatever...

-Yeah.

0:35:210:35:24

..he'd have this pudding.

0:35:240:35:26

What it is is a steamed sponge pudding loaded with orange.

0:35:260:35:30

-So straightaway we're going to go into the pan here, Michael...

-Yep.

0:35:300:35:33

..and we're going to make a caramel.

0:35:330:35:34

Rather a nice story about Portland pudding and George III.

0:35:340:35:37

George III was the one they called Mad King George...

0:35:370:35:40

-Yeah.

-..because from 1788 he had bouts of what they thought was

0:35:400:35:44

-madness...

-Right.

-..but we now think is a disorder called porphyria.

0:35:440:35:48

-Right.

-But anyway, they thought saltwater would be good for him

0:35:480:35:50

and they sent him down to Weymouth.

0:35:500:35:52

There's a note in a wonderful old magazine called The

0:35:520:35:54

Penny Magazine written after George had died, in fact, saying,

0:35:540:35:58

"George III during his visits to Weymouth had several times made

0:35:580:36:02

"a tour of the Isle of Portland and on those occasions he made

0:36:020:36:04

"the Portland Arms his headquarters and he used to finish his day

0:36:040:36:07

"by dining at the house.

0:36:070:36:08

"The then landlady had a recipe for making a certain famous Portland

0:36:080:36:12

"pudding and the King never failed to order the pudding in honour

0:36:120:36:16

"of the island." What do you think about?

0:36:160:36:18

-Aw, fantastic.

-Yeah.

-Isn't that brilliant?

0:36:180:36:20

Now, we keep moving it, OK, because that is very, very hot.

0:36:200:36:23

-Yeah.

-At the moment, that's about 150 degrees.

0:36:230:36:26

-Wow.

-OK? And it will carry on cooking,

0:36:260:36:28

-so pull it off the heat.

-Yeah.

-OK, and now we add in our butter.

0:36:280:36:31

-A bit in at a time.

-Yep.

0:36:310:36:34

And what we're making here, Michael, we want to go away from the heat.

0:36:340:36:36

-It's butterscotch.

-Yeah, butterscotch, exactly.

-Yeah.

0:36:360:36:39

OK. So we keep adding in our butter.

0:36:390:36:42

This is rich stuff, isn't it?

0:36:420:36:43

Very, very rich.

0:36:430:36:45

Back on the heat. So you see now our butter's just basically emulsified

0:36:450:36:48

all the way into this sauce.

0:36:480:36:50

-Already smells incredible.

-Mm. Mm. Mm.

0:36:500:36:53

Next, orange juice.

0:36:530:36:54

-Yeah.

-Turn our heat back up.

-Yeah.

-Here we go.

0:36:540:36:57

In with our orange juice.

0:36:570:36:58

It really sizzled in there, didn't it?

0:36:580:37:00

-Gosh, that's hot.

-Now, again, off.

0:37:000:37:04

-Don't you wave that thing at me.

-OK?

0:37:040:37:05

THEY LAUGH

0:37:050:37:08

-What's that?

-Now we're going to cool it down with our cream.

0:37:080:37:11

-There you go.

-So now we go back on the heat.

-Yeah.

-OK? And now we're

0:37:110:37:15

going to get some lovely flavour in there, OK...

0:37:150:37:17

-Yeah.

-..from these beautiful oranges.

0:37:170:37:20

By zesting, we're releasing the oils of the orange right on the outside,

0:37:200:37:23

absolutely tonnes of flavour in these skins

0:37:230:37:25

and we just want the outside. We don't want to go right down.

0:37:250:37:27

-Yeah, you don't want to go through to the pith.

-Very bitter.

0:37:270:37:30

So we just pull off the heat. You can smell the butter and the orange

0:37:300:37:33

-and the sugar.

-Mm! Yep, yep.

-OK.

0:37:330:37:35

Like that, we're going to pour in our Grand Marnier.

0:37:350:37:38

Just like that. So we're just burning the alcohol off like so.

0:37:380:37:41

MICHAEL CHUCKLES Shame, but there you go.

0:37:410:37:45

Is this Suzette?

0:37:450:37:48

-As in Crepes Suzette.

-Exactly.

0:37:480:37:50

Crepes Suzette was invented by accident for Edward VII.

0:37:500:37:55

Actually, he was Prince of Wales then and, you know, well,

0:37:550:37:57

he liked a lot gambling and all the rest of it and he's in

0:37:570:38:00

-the Cafe de Paris in Monte Carlo...

-Yes. Yeah.

-..with a group of

0:38:000:38:03

friends and they're having this wonderful dessert.

0:38:030:38:07

A chef called Charpentier, who was a pupil of Escoffier, comes in with

0:38:070:38:10

the orange sauce and accidentally the whole thing goes up in flames.

0:38:100:38:15

-Right.

-And everybody's completely shocked,

0:38:150:38:17

but then when they taste it,

0:38:170:38:18

they think, "Oh, well, that's really rather nice."

0:38:180:38:20

That's actually quite nice.

0:38:200:38:23

And Edward was asked, "What should its name be?"

0:38:230:38:26

And actually one of his guests at the table was a little girl who was

0:38:260:38:30

-eight years old who was called Suzette.

-Right.

-And he said,

0:38:300:38:33

-"We'll call it Crepes Suzette."

-And that's where the name came from.

0:38:330:38:36

-And that's what it's been ever since.

-Yeah.

0:38:360:38:38

And that's what we're having. Not the crepe,

0:38:380:38:39

but sort of sauce Suzette.

0:38:390:38:41

-Now, what are you doing here?

-Right. So what I've got in this bowl

0:38:410:38:44

is butter and sugar, which I'm just creaming together like so.

0:38:440:38:47

-Yeah.

-I'm just going to add a pinch of salt, all right? Plain flour.

0:38:470:38:50

Now we're just going to add a little splash of milk.

0:38:500:38:53

It just loosens the mix so we can start to make the batter.

0:38:530:38:56

-Yeah.

-I mean, there's something nice about doing it by hand.

0:38:560:38:58

-Four eggs in.

-Yeah.

-OK?

0:38:580:39:00

And now we continue to fold this in.

0:39:000:39:03

So, before we add in our last final ingredients to our lovely cake

0:39:030:39:07

batter, we're just going to get this saucepan on,

0:39:070:39:09

which has just got some water in the bottom and a plate and that's going

0:39:090:39:12

to steam our pudding.

0:39:120:39:13

-OK.

-Yeah.

-Citrus candied peel.

0:39:160:39:20

-Can I try some?

-Yeah, go for it.

0:39:200:39:21

-Almost like little boiled sweets.

-Mm, it's nice.

-Yeah.

-Yeah, but, mm,

0:39:240:39:27

no, it's got more concentrated flavour than that.

0:39:270:39:30

More zest, so there's just that lovely orange all the way through.

0:39:300:39:34

-Right...

-Oh, you've got... Ah.

-Now we're going to go back to our sauce

0:39:340:39:38

and what we're going to do, so almost a bit like a creme caramel.

0:39:380:39:41

Now, this is the bowl that you've lined with butter.

0:39:410:39:45

-Literally just buttered it round the outside, that's all.

-Yeah.

0:39:450:39:48

-Now we take our cake batter.

-Mm-hm.

-Move our bowl over to here.

0:39:480:39:51

And like so, just gently, don't splash the mix up, OK?

0:39:510:39:56

-So you're rolling it out...

-Rolling it out.

-..over the sauce.

0:39:560:39:58

Absolutely, over the sauce. And what will happen as well,

0:39:580:40:01

it'll come up the sides and just be absolutely delicious all over.

0:40:010:40:05

Lovely and glazed, OK? Get all of that lovely cake batter in there.

0:40:050:40:09

-You're not going to waste any, are you?

-No.

0:40:090:40:11

If you could give me a hand here?

0:40:110:40:12

-Yeah.

-I've got tinfoil, parchment, butter,

0:40:120:40:15

cos that sponge is going to rise right up.

0:40:150:40:17

-OK.

-OK?

-You're going to put that on the top.

0:40:170:40:19

Over the top and then right the way around,

0:40:190:40:22

because we want to hold that heat in, but also as well,

0:40:220:40:24

can you see we've got a pleat in the middle?

0:40:240:40:26

-Oh, yeah, you've got a fold-over.

-It's an old, old technique

0:40:260:40:29

-and the reason you do that is because as that pudding rises...

-Mm.

0:40:290:40:33

-..it won't tear.

-It's got a bit of expansion.

0:40:330:40:35

-Expansion, exactly.

-Yep. Yep.

0:40:350:40:37

So if you get our string, like so.

0:40:370:40:39

-Nice and tight. If you could just give me a hand...

-Yeah, what can

0:40:400:40:42

-I do?

-..with holding it. Like so. Just holding it.

-There we go.

0:40:420:40:45

-That's it.

-Absolutely.

0:40:450:40:46

-Thank you very much.

-No problem.

-And then we just...

0:40:460:40:48

I'm indispensable, really.

0:40:480:40:50

I don't know how you manage in that restaurant kitchen

0:40:500:40:53

-without me.

-Without you?

-THEY CHUCKLE

0:40:530:40:54

Yeah.

0:40:540:40:56

-There we go.

-Right, so now we've got our steaming water.

-Yeah.

-OK?

0:40:560:40:59

-Just be very, very careful.

-OK.

-And then very gently...

0:40:590:41:03

-Oh, mind your hands.

-..lowering your... Yeah, watch your hands on

0:41:030:41:06

the side of the pan. Lower it in.

0:41:060:41:08

-OK. Lid back on...

-Yeah.

-..and steam for an hour and a half.

0:41:080:41:14

Luckily, we don't need to wait an hour and a half.

0:41:140:41:17

-Thank goodness for that.

-Thank goodness.

0:41:170:41:19

Yeah, absolutely. We have got one we've done earlier.

0:41:190:41:23

-Take our string off from the outside.

-Mm-hm.

0:41:230:41:26

Like this.

0:41:260:41:27

It's exciting, this bit, isn't it?

0:41:270:41:29

-Look at that.

-Oh, yeah.

0:41:290:41:30

Now, just with a knife, just go round the edge

0:41:300:41:33

just so nothing's caught.

0:41:330:41:35

-OK? Plate on, OK?

-Yeah. MICHAEL CHUCKLES

0:41:350:41:37

-One, two, three, over...

-Woo!

-..like so.

0:41:370:41:40

-Down on the table.

-Yep.

-All right.

0:41:420:41:44

Now, again, just a little kind of belt and braces, all right,

0:41:440:41:48

just round the top.

0:41:480:41:49

And abracadabra.

0:41:490:41:51

Abra... Yeah. Do you know what, yes, abracadabra as well, all right?

0:41:510:41:54

And hopefully...

0:41:540:41:56

You had me worried for a minute then.

0:42:000:42:02

THEY LAUGH Oh, very, very nice.

0:42:020:42:05

-Very, very nice.

-Now with some of that lovely, beautiful sauce.

0:42:050:42:09

-Are you going to put it over the top or round the side?

-Absolutely.

0:42:090:42:11

No, no, we're going to go straight over the top. And don't be shy.

0:42:110:42:15

-Lots of it.

-Do not be shy.

0:42:150:42:17

Lots of it, OK, cos it'll just soak into that sponge.

0:42:170:42:20

-I can smell the orange.

-Like so.

0:42:200:42:22

Oh, it's fabulous.

0:42:220:42:23

Mm. You can just imagine George III sitting in the Portland Arms

0:42:230:42:28

with his Portland Pudding that he'd probably been looking forward

0:42:280:42:31

-to for weeks.

-I just hope I did him proud.

0:42:310:42:34

-Are you going to just tuck into it?

-Go for it, straight in. No plates.

0:42:410:42:43

Aw, look at the way...

0:42:430:42:46

I'll just get some of the sauce.

0:42:460:42:47

-Gorgeous how moist that is.

-Yeah.

0:42:470:42:49

-Ooh, yeah.

-And you see how that sauce glaze is, like, baked in all

0:42:490:42:54

to the side and caramelised it.

0:42:540:42:55

-All that different kind of orange...

-Mm.

-..hitting at the same time.

0:42:550:42:59

And that sponge is just incredible.

0:42:590:43:01

Aw, it's brilliant. I can see what he liked about it.

0:43:010:43:04

You know,

0:43:040:43:06

they called him Mad King George but, I tell you what,

0:43:060:43:09

he knew a thing or two about puddings.

0:43:090:43:11

-He certainly did.

-MICHAEL LAUGHS

0:43:110:43:13

-Yeah.

-Join us next time for more royal recipes.

0:43:130:43:16

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