0:00:04 > 0:00:06Hello, I'm Michael Buerk.
0:00:06 > 0:00:10Welcome to a brand-new series of Royal Recipes.
0:00:10 > 0:00:12This time, we are at Westonbirt House,
0:00:12 > 0:00:14formerly a grand country house,
0:00:14 > 0:00:15now a boarding school
0:00:15 > 0:00:20which has played host to royal visitors for over 100 years.
0:00:20 > 0:00:24In this series, we're delving even further back in time
0:00:24 > 0:00:27to reveal over 600 years of royal food heritage.
0:00:27 > 0:00:32You play Anne Boleyn, and I will play Henry VIII!
0:00:32 > 0:00:34And we've been busy unlocking the secrets
0:00:34 > 0:00:36of Britain's great food archives,
0:00:36 > 0:00:38discovering rare and unseen recipes
0:00:38 > 0:00:41that have been royal favourites through the ages.
0:00:42 > 0:00:46From the earliest royal cookbook in 1390...
0:00:46 > 0:00:51It's so precious, so special that I'm not allowed to touch it.
0:00:51 > 0:00:53..to Tudor treats from the Court of Henry VIII.
0:00:53 > 0:00:55I can't wait for this! One, two, three...
0:00:58 > 0:01:01We will be exploring the great culinary traditions
0:01:01 > 0:01:03enjoyed by the royal family,
0:01:03 > 0:01:05from the grand to the ground-breaking,
0:01:05 > 0:01:07as well as the surprisingly simple.
0:01:07 > 0:01:10I did think that was going to be a disaster!
0:01:10 > 0:01:11HE LAUGHS
0:01:11 > 0:01:13Ooh!
0:01:14 > 0:01:17As 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 > 0:01:23"What's for dinner, what are we having?" Oh, yeah.
0:01:23 > 0:01:25It's not just a normal kitchen!
0:01:25 > 0:01:28And meet the people who provide for the royal table.
0:01:28 > 0:01:31If it's OK for the Queen, it's OK for everyone.
0:01:31 > 0:01:34Welcome to Royal Recipes.
0:01:41 > 0:01:44We're looking at the royals' love of sport today,
0:01:44 > 0:01:47and the food that they eat when they're at it.
0:01:51 > 0:01:53This time on Royal Recipes...
0:01:53 > 0:01:56- So that's quite a powerful taste. - Quite a powerful taste.
0:01:56 > 0:02:00..chef Paul Ainsworth scores with a Tudor hunting snack...
0:02:00 > 0:02:02Oh, what have I got in my saddle bag?
0:02:02 > 0:02:06Do you know what, I wouldn't mind that in my saddle bag!
0:02:06 > 0:02:10Dr Annie Gray gets a flavour of lunch aboard a royal racing yacht.
0:02:10 > 0:02:14It's a lovely little menu, actually, but it is very, very simple food.
0:02:14 > 0:02:18I know that George V was particularly fond, apparently, of mashed potatoes.
0:02:18 > 0:02:23And we make Olympian efforts to turn out a Buckingham Palace pud.
0:02:23 > 0:02:24THEY LAUGH
0:02:24 > 0:02:26You've gone all red!
0:02:38 > 0:02:41I'm here in the Royal Recipes kitchen and with me today
0:02:41 > 0:02:43is Michelin-starred chef Paul Ainsworth.
0:02:43 > 0:02:45This is looking really interesting.
0:02:45 > 0:02:46- What are you doing today? - Mitton of pork.
0:02:46 > 0:02:49It's a terrine, basically, but rather than in a terrine mould,
0:02:49 > 0:02:52it's going to be in this beautiful pudding basin, ideal for picnics.
0:02:52 > 0:02:56Picnics, and that's the point, because royal picnics in particular,
0:02:56 > 0:03:00this dish goes all the way back, maybe even beyond, to Henry VIII.
0:03:00 > 0:03:01- Right, OK.- It was his favourite,
0:03:01 > 0:03:04he was always outdoors, always riding, hunting.
0:03:04 > 0:03:07This was the sort of thing that would be in Henry VIII's saddle bag
0:03:07 > 0:03:10and it's still a favourite with the royal family today.
0:03:10 > 0:03:13The recipe is actually based on one we found
0:03:13 > 0:03:15in this wonderful old cookbook
0:03:15 > 0:03:18that's hidden away in the British Library,
0:03:18 > 0:03:22called Country Contentments, Or The English Housewife.
0:03:22 > 0:03:25Absolutely. So what we've got here is, look at this...
0:03:25 > 0:03:29- A lattice of bacon! Isn't that impressive?- Ingenious, isn't it?
0:03:29 > 0:03:30Is it... It's kind of plaited.
0:03:30 > 0:03:32Completely plaited, right the way through.
0:03:32 > 0:03:35- Look at that.- Now tell me, how long did it take you to plait the...
0:03:35 > 0:03:37Well, while you were having a massage this morning,
0:03:37 > 0:03:39I was here pressing on with this!
0:03:39 > 0:03:42That's going to season the mixture in the middle,
0:03:42 > 0:03:44which we come over to here.
0:03:44 > 0:03:47- Pork loin.- It's the equivalent of a fillet steak in beef, isn't it?
0:03:47 > 0:03:51Absolutely. If you just kind of feel it, it's such a tender cut.
0:03:51 > 0:03:53- It really slides through. - It glides through it.
0:03:53 > 0:03:56And when you're cooking tenderloin of pork,
0:03:56 > 0:03:58I remember we were always told that
0:03:58 > 0:04:01the one meat that you shouldn't have rare,
0:04:01 > 0:04:03you shouldn't have red, is pork?
0:04:03 > 0:04:07We now treat, for me, pigs exactly like we would a piece of beef.
0:04:07 > 0:04:08Now I wouldn't cook this medium rare,
0:04:08 > 0:04:11but I would cook it pink like a blushing piece of saddle of lamb.
0:04:11 > 0:04:13- Treat it like any other meat? - Absolutely.
0:04:13 > 0:04:15So what are you putting in there now?
0:04:15 > 0:04:17So what I've got here is some sausage meat.
0:04:17 > 0:04:21- Now what's this? - Now, just have a smell of that.
0:04:21 > 0:04:23- Ooh...- What do you get?
0:04:23 > 0:04:26Well, I'd say, I'm not good on these things
0:04:26 > 0:04:29- but almost nutmeg but not quite? - Absolutely spot on.
0:04:29 > 0:04:30- What is it?- That is mace.
0:04:30 > 0:04:32Mace, I've heard of mace
0:04:32 > 0:04:34but it's a rather more old-fashioned ingredient, isn't it?
0:04:34 > 0:04:36- Do you use it in your kitchen? - We do, we use it a lot.
0:04:36 > 0:04:38It's an amazing ingredient.
0:04:38 > 0:04:40It's the husk, it's the outside of a nutmeg.
0:04:40 > 0:04:42- Ahh!- Now, what we've done, Michael,
0:04:42 > 0:04:46is we've just literally cooked the onions down with some mace
0:04:46 > 0:04:48and some sage and butter.
0:04:48 > 0:04:52All these ingredients right here are still absolutely relevant today.
0:04:52 > 0:04:54This is real Sunday roast territory for me.
0:04:54 > 0:04:56Pork, sage, onions.
0:04:56 > 0:04:58You could just imagine, can't you,
0:04:58 > 0:05:00there's Henry on his horse ready to go off hunting
0:05:00 > 0:05:05and the servant coming out with this, with this amazing mitton,
0:05:05 > 0:05:08mitton of pork, and him putting it in his saddle bags.
0:05:08 > 0:05:10You know, we get Henry VIII completely wrong.
0:05:10 > 0:05:14We've got this idea of him, you know, full of dropsy, fat, you know,
0:05:14 > 0:05:16- and all gouty...- Which is exactly how I think of him, yeah.
0:05:16 > 0:05:18Yeah, exactly. But, for most of his life,
0:05:18 > 0:05:21he was incredibly tall, athletic...
0:05:21 > 0:05:23You know, they say, actually,
0:05:23 > 0:05:27that he spent a third of his life in the saddle. Hunting, jousting...
0:05:27 > 0:05:30- Right.- Yeah. OK, Paul, what are you doing now?
0:05:30 > 0:05:33- You're layering it.- I'm layering it. - So you've put the... Mixed...
0:05:33 > 0:05:36- Absolutely.- ..the sausage meat and the other ingredients.
0:05:36 > 0:05:37- Yeah.- You've put a layer of that in,
0:05:37 > 0:05:41you're putting a layer of pork tenderloin
0:05:41 > 0:05:43so that it's in storeys inside?
0:05:43 > 0:05:45- Absolutely.- And you're seasoning it as you're going?
0:05:45 > 0:05:47Seasoning it, that is the key.
0:05:47 > 0:05:48Seasoning all the way.
0:05:48 > 0:05:50The dish goes back to Tudor times
0:05:50 > 0:05:53but it's actually named after a Regency Rake
0:05:53 > 0:05:56called Mad Jack Mytton.
0:05:56 > 0:05:59- Mad Jack Mytton?- And he really was an eccentric, to say the very least.
0:05:59 > 0:06:03He used to feed his dogs with champagne and fillet steak.
0:06:03 > 0:06:06Anyway, he's achieved immortality.
0:06:06 > 0:06:08Mitton of pork? Named after him.
0:06:08 > 0:06:10Yeah, good on him!
0:06:10 > 0:06:12I like that! So we come right up to the top,
0:06:12 > 0:06:16you want to get in as many layers as you can and the more layers you get,
0:06:16 > 0:06:18the more impressive when we come to cut this.
0:06:19 > 0:06:22- OK?- The other image we have of Henry is of those banquets
0:06:22 > 0:06:23and him sitting there all fat
0:06:23 > 0:06:26and throwing chicken legs over his shoulder and things,
0:06:26 > 0:06:28but actually, apparently, he was a very fastidious eater.
0:06:28 > 0:06:31- Was he?- He didn't actually throw many banquets at all,
0:06:31 > 0:06:33except on special occasions.
0:06:33 > 0:06:36He was so fit and active until his 40s.
0:06:36 > 0:06:38- After his accident... - And then he had a jousting accident,
0:06:38 > 0:06:41got his leg injured and it never healed.
0:06:41 > 0:06:46It got ulcerous, and his waist ballooned to 52 inches!
0:06:46 > 0:06:48- OK, now what's happening? - See, look at this.
0:06:48 > 0:06:50You've domed it. Rather than just flat...
0:06:50 > 0:06:52And there's a reason for this.
0:06:52 > 0:06:54- Why?- So when this cooks, it's going to reduce.
0:06:54 > 0:06:56It's going to compact down a bit.
0:06:56 > 0:06:59Absolutely, so we want to pack it to allow that reduction
0:06:59 > 0:07:01because then we're going to press it when comes out.
0:07:01 > 0:07:05- Yeah.- So that's now, if I can just give you...
0:07:05 > 0:07:06..this to take to the oven...
0:07:06 > 0:07:07- OK.- Tinfoil, buttered.
0:07:07 > 0:07:11- Yeah.- Right the way around, like so.
0:07:12 > 0:07:14We're now going to transfer this into the tray,
0:07:14 > 0:07:17we're going to cook it at 180 for 50 minutes.
0:07:17 > 0:07:19- OK?- 50 minutes, the famous 180.
0:07:19 > 0:07:21- The famous 180!- None of you cooks cook at anything else!
0:07:21 > 0:07:23Everything's at 180!
0:07:23 > 0:07:24Yep, here we go.
0:07:27 > 0:07:29But we don't have to wait, do we?
0:07:29 > 0:07:32- No, we don't. - Because we've got one already.
0:07:32 > 0:07:33- Right...- Let's have a look.
0:07:35 > 0:07:38Ahhh, what have I got in my saddle bag?
0:07:38 > 0:07:41Do you know what, I wouldn't mind that in my saddle bag!
0:07:41 > 0:07:43That is pretty impressive, isn't it?
0:07:43 > 0:07:44That looks fantastic.
0:07:44 > 0:07:47You see, you've got that shape. It's cooked down, and then we pressed it.
0:07:47 > 0:07:49So as soon as it comes out the oven, we press it.
0:07:49 > 0:07:53Overnight, let it set, then all of the juices will come out,
0:07:53 > 0:07:55- a bit like a pork pie.- Do you put it in the fridge, make it cool?
0:07:55 > 0:07:57Yeah, put it in the fridge. Now, if you can see,
0:07:57 > 0:07:59I've then glazed it all over, you see that thin...
0:07:59 > 0:08:01With the juices that have come out?
0:08:01 > 0:08:03With the juices and that natural jelly.
0:08:03 > 0:08:06But I love the way, the plaiting, the latticing, as you put it,
0:08:06 > 0:08:09of the bacon makes it looks so pro,
0:08:09 > 0:08:11almost as if you were a professional chef!
0:08:11 > 0:08:16- I know!- And look how wonderfully chunky and solid it is.
0:08:16 > 0:08:18- Are you ready?- Yeah.
0:08:18 > 0:08:20I'll just pull them apart.
0:08:21 > 0:08:23- Look at that.- Ohhh-ho-ho! Wow.
0:08:23 > 0:08:25I mean, what blows me away is that, you know, for me,
0:08:25 > 0:08:29that right now is modern, relevant, incredible cookery
0:08:29 > 0:08:31and they were doing that all those years ago.
0:08:31 > 0:08:34- How are you going to serve it up? - I am going to serve this to you
0:08:34 > 0:08:36on a plate with some beautiful piccalilli,
0:08:36 > 0:08:38a nice wedge and some salad herbs.
0:08:38 > 0:08:40- There's some sharpness there. - Yes, absolutely.
0:08:40 > 0:08:43Exactly, we've got a lot of protein and fat there,
0:08:43 > 0:08:45and that sharpness is going to be wonderful.
0:08:45 > 0:08:48Um... I don't want to be rude, but just looking at it,
0:08:48 > 0:08:50are you sure the bacon on the outside is cooked?
0:08:50 > 0:08:52- It looks pretty pale. - Do you know what?
0:08:52 > 0:08:55It's an excellent question, Michael.
0:08:55 > 0:08:57If you feel it, just have a feel on the outside,
0:08:57 > 0:08:58you'll feel how firm it is.
0:08:58 > 0:09:00You've got to remember, it's in a terrine mould,
0:09:00 > 0:09:03it's just completely and utterly enclosed
0:09:03 > 0:09:06so it hasn't got an open surface.
0:09:06 > 0:09:07So, to reassure you, it's cooked!
0:09:07 > 0:09:09And the pork inside's quite pink?
0:09:09 > 0:09:12- Yeah, like we said earlier. - Yeah, yeah.
0:09:12 > 0:09:15The sausage meat's lovely and firm and then those little layers of pork
0:09:15 > 0:09:17- are beautiful and pink.- I tell you what, it's rich though, isn't it?
0:09:17 > 0:09:19It's absolutely delicious.
0:09:19 > 0:09:22You can just imagine pulling up with your horse, couldn't you?
0:09:22 > 0:09:25Taking this out your saddle and a couple of plates.
0:09:25 > 0:09:27A little bit of olive oil on those herbs.
0:09:27 > 0:09:29How you manage to keep a slim waist when eating this sort of stuff,
0:09:29 > 0:09:31- I don't know. - There you go, look at that.
0:09:32 > 0:09:34- There's yours.- Thank you. - Do you mind if I start?
0:09:34 > 0:09:37- You go for it. - I've been very patient.
0:09:37 > 0:09:39- This is nice.- You've got the texture, the lovely pickles.
0:09:39 > 0:09:41Lovely and chunky, isn't it?
0:09:41 > 0:09:43Yeah, absolutely delicious.
0:09:43 > 0:09:46Lovely. The piccalilli...
0:09:46 > 0:09:47Just everything, isn't it?
0:09:47 > 0:09:49- Absolutely... - You do need it, don't you?
0:09:50 > 0:09:53- I'm going to have another of those.- Happy?
0:09:53 > 0:09:54Mmm.
0:09:54 > 0:09:55More than that, ecstatic!
0:09:55 > 0:09:58- Yeah? Fantastic! - Perfect for anything outdoors.
0:09:58 > 0:10:01It is, isn't it? It's that proper outdoor fodder.
0:10:01 > 0:10:04- Absolutely, royal or otherwise.- Yes!
0:10:04 > 0:10:08A fortifying hunting snack for England's most famous king.
0:10:10 > 0:10:13But, of course, a regal love of the outdoor life
0:10:13 > 0:10:15didn't start or stop with Henry VIII.
0:10:17 > 0:10:22George V, grandfather to the current Queen, was also a keen sportsman.
0:10:22 > 0:10:25He was known as the Sailor King and spent many happy times
0:10:25 > 0:10:28at a royal holiday spot, the Isle of Wight.
0:10:28 > 0:10:30Annie Gray weighs anchor.
0:10:35 > 0:10:37When it comes to sailing,
0:10:37 > 0:10:41Cowes Week is THE dazzling place to see and be seen.
0:10:41 > 0:10:45But it got that way because of royal patronage.
0:10:45 > 0:10:49Between the wars, George V raced here many times.
0:10:49 > 0:10:51He had his own yacht, Britannia.
0:10:51 > 0:10:53A light, strong and successful racer,
0:10:53 > 0:10:56said to be one of the most beautiful yachts ever built.
0:10:59 > 0:11:01Sailing on the King's yacht in the 1930s
0:11:01 > 0:11:04must have been an exciting experience.
0:11:04 > 0:11:07Mary Montagu-Scott's grandmother, Pearl,
0:11:07 > 0:11:09wrote it all down in her diaries,
0:11:09 > 0:11:12giving us a valuable insight into the royal family at play.
0:11:14 > 0:11:18Pearl Montagu was married to my grandfather, John,
0:11:18 > 0:11:20Lord Montagu of Beaulieu.
0:11:20 > 0:11:22He was a friend of the royal family.
0:11:22 > 0:11:26She describes in great detail the sailing race of the day.
0:11:26 > 0:11:29Who was on board, what they did, where they came in the race,
0:11:29 > 0:11:32so they're a fantastic record of Cowes Week in the 1930s,
0:11:32 > 0:11:35- of these incredible races. - That's absolutely amazing.
0:11:35 > 0:11:37She said, "The most thrilling day,
0:11:37 > 0:11:40"we could hardly believe that we had won till Astra cheered.
0:11:40 > 0:11:44"This is the King's fourth win and two seconds in a week.
0:11:44 > 0:11:46"He presented Mary Beaufort and I
0:11:46 > 0:11:52"with lovely enamel brooches of his racing flag. We were so thrilled."
0:11:52 > 0:11:55And this is the brooch of Britannia.
0:11:55 > 0:11:57- Oh, isn't that gorgeous? - Given by the king to my grandmother.
0:11:57 > 0:12:00Because every time she went on Britannia, they won.
0:12:00 > 0:12:03And so, we're very, very honoured to still have this brooch.
0:12:03 > 0:12:05It's absolutely beautiful, isn't it?
0:12:05 > 0:12:07Did she talk about the dinners at all?
0:12:07 > 0:12:10She says, "I changed into evening clothes.
0:12:10 > 0:12:14"Harry sent me across to the Royal Yacht Victoria and Albert."
0:12:14 > 0:12:17Britannia was moored very close to the Victoria and Albert,
0:12:17 > 0:12:20the official yacht, where the royals and their guests would eat,
0:12:20 > 0:12:23drink and socialise after a busy day racing.
0:12:25 > 0:12:28"A perfect evening and sunset.
0:12:28 > 0:12:31"I sat on the King's left and Admiral Dudley North on my left.
0:12:31 > 0:12:34"After a marvellous dinner, we went up on upper deck
0:12:34 > 0:12:36"and watched the fireworks.
0:12:36 > 0:12:38"The King pressed an electric button
0:12:38 > 0:12:42"and up went the V&A's rockets, and then all began."
0:12:42 > 0:12:45So even then they had an electric button to start the fireworks,
0:12:45 > 0:12:47which in 1935, is quite amazing.
0:12:47 > 0:12:49But the sense there of glamour and glitz and beauty
0:12:49 > 0:12:52- really does come through, doesn't it?- Absolutely,
0:12:52 > 0:12:54and as a woman I think it's incredibly rare,
0:12:54 > 0:12:55I don't know of any other ladies
0:12:55 > 0:12:58who raced with the King during this time on Britannia.
0:12:58 > 0:12:59Good for Pearl.
0:12:59 > 0:13:01Yeah, very good.
0:13:01 > 0:13:04Socialising at mealtimes went hand-in-hand with the yachting life,
0:13:04 > 0:13:06but what was actually eaten on board?
0:13:08 > 0:13:12Denis Steele is a maritime historian based in Cowes.
0:13:12 > 0:13:13Britannia was quite outstanding.
0:13:13 > 0:13:17She was, in a sense, the ultimate racing yacht of her era.
0:13:17 > 0:13:21She won her first race and she won more than 200 following that.
0:13:21 > 0:13:24She was placed in half of her 600 races.
0:13:24 > 0:13:27So this is one of the menus, is it, from the Britannia?
0:13:27 > 0:13:28This was from 1935,
0:13:28 > 0:13:31and it was quite clearly a racing menu
0:13:31 > 0:13:33rather than the more lavish ones
0:13:33 > 0:13:35that he would have had on the Victoria and Albert.
0:13:35 > 0:13:37Petit pois a la creme and puree de pomme de terre.
0:13:37 > 0:13:40I know that George V was particularly fond, apparently,
0:13:40 > 0:13:43of mashed potato so presumably this dish of peas and mashed potato...
0:13:43 > 0:13:45- Yes.- ..was really something for him.
0:13:45 > 0:13:48Yes, indeed, and I suppose a pigeon pie as well, again,
0:13:48 > 0:13:50you can chop a slice and then you can have it,
0:13:50 > 0:13:52- perhaps in a couple of minutes... - So in a sense,
0:13:52 > 0:13:55to use an awful modern expression, it was food to go.
0:13:55 > 0:13:56It's a lovely little menu, actually.
0:13:56 > 0:13:58But it is very, very simple food.
0:13:58 > 0:14:02And the V&A III is the Victoria and Albert, isn't it?
0:14:02 > 0:14:05So that's the more, I suppose, more cruising yacht that he had?
0:14:05 > 0:14:07It was a very prestigious steam yacht,
0:14:07 > 0:14:10it was the third of three Victoria and Alberts,
0:14:10 > 0:14:12it came into service in 1901,
0:14:12 > 0:14:15and of course we were at the peak of our power
0:14:15 > 0:14:18as an empire at that time, and she was the best around.
0:14:18 > 0:14:22In the evenings, they would all decamp to the Victoria and Albert?
0:14:22 > 0:14:25They would go on board the Victoria and Albert which was 5,500 tonnes,
0:14:25 > 0:14:29with a fabulous dining room and the wonderful skylights.
0:14:29 > 0:14:32And of course, we have to remember that all the crowned heads of Europe
0:14:32 > 0:14:34used to come to Cowes in those days.
0:14:35 > 0:14:38On board that ship, you've got a much bigger galley, presumably,
0:14:38 > 0:14:40and you have a much bigger team of chefs working.
0:14:40 > 0:14:46A much bigger team, and again, by 1900 you've got refrigeration.
0:14:46 > 0:14:49So the standard of food is higher and it's much easier to preserve it.
0:14:49 > 0:14:51What about the Queen?
0:14:51 > 0:14:52Did Queen Mary enjoy racing as well?
0:14:52 > 0:14:56- Was she out there with George V? - No, she did not like racing at all.
0:14:56 > 0:14:58So the King would go racing
0:14:58 > 0:15:02and she'd go off in the Daimler and have a look around antiques shops.
0:15:04 > 0:15:06The story of Britannia has a sad ending.
0:15:06 > 0:15:10George V wrote in his will that if none of his children wanted her,
0:15:10 > 0:15:12she was to be scuttled.
0:15:12 > 0:15:15So she was sunk upon his death in 1936.
0:15:16 > 0:15:19All that remains of the once great racing yacht
0:15:19 > 0:15:21are a few pieces of furniture,
0:15:21 > 0:15:24and, of course, that wonderful lunch menu.
0:15:24 > 0:15:27A fitting inspiration for the Royal Recipes kitchen.
0:15:30 > 0:15:33This is going to be Derby beef.
0:15:33 > 0:15:34- Derby beef?- Derby beef.
0:15:34 > 0:15:37What the French would call a pot-au-feu, all right?
0:15:37 > 0:15:42Which is basically meat, vegetables, not roasted, all cooked in a pot,
0:15:42 > 0:15:44so a one-pot wonder.
0:15:44 > 0:15:47Now, the great thing about it is the seasons can change with this,
0:15:47 > 0:15:51so you can add in the spring lots of peas, asparagus, broad beans.
0:15:51 > 0:15:54As you move into the autumn, lovely root vegetables.
0:15:54 > 0:15:56So we've got some lovely carrots,
0:15:56 > 0:15:58some beautiful turnips, smoked bacon,
0:15:58 > 0:16:01juniper, a wonderful bouquet garni, which we're going to tie up.
0:16:01 > 0:16:03- Just have a smell of that, the thyme.- Mmm!
0:16:03 > 0:16:05Parsley, bay leaf.
0:16:05 > 0:16:06Some red wine vinegar and some salt.
0:16:06 > 0:16:10- So really simple but delicious.- What the French would call pot-au-feu,
0:16:10 > 0:16:13what the English would call boiled beef and carrots, I suppose...
0:16:13 > 0:16:17- Boiled beef and carrots.- And what George V called Derby beef.
0:16:17 > 0:16:20There we are, served with ham, tongue, lamb,
0:16:20 > 0:16:23and beef and pigeon pie on that yacht?
0:16:23 > 0:16:27- Yes.- On that fabulous racing yacht that was the love of his life.
0:16:27 > 0:16:29And this was the centrepiece.
0:16:29 > 0:16:33- Now, what do you do?- So what we've got here is a silverside.
0:16:33 > 0:16:34So it's not the most expensive cut of meat.
0:16:34 > 0:16:36It's not the most expensive cut,
0:16:36 > 0:16:40it's a cut that really benefits from being cooked nice and slowly.
0:16:40 > 0:16:42So we're just going to turn on our heat here.
0:16:43 > 0:16:44What have you got in the pot?
0:16:44 > 0:16:46In this pot I've just got water,
0:16:46 > 0:16:49and that's what's magical about these dishes.
0:16:49 > 0:16:52We're going to transform that into a wonderful broth.
0:16:52 > 0:16:54- So is that water cold or hot?- Cold.
0:16:54 > 0:16:57We want to extract the flavour of the beef
0:16:57 > 0:16:59and everything that we're going to put in
0:16:59 > 0:17:01as it comes up to that wonderful simmer.
0:17:01 > 0:17:04- Yeah.- So... I'm just going to give my hands a quick wipe there.
0:17:04 > 0:17:06Can you imagine all this on a yacht?
0:17:06 > 0:17:08- I know.- You know, in a regatta?
0:17:08 > 0:17:12I mean, I'm a yachtie myself and we don't get much further than cocoa!
0:17:12 > 0:17:14Imagine what would happen if you fell overboard.
0:17:14 > 0:17:16You'd sink like a stone, wouldn't you?
0:17:16 > 0:17:18So, what's that you've put in there?
0:17:18 > 0:17:20So we've got our red wine vinegar,
0:17:20 > 0:17:23water and our silverside of beef seasoned.
0:17:23 > 0:17:25We're now going to take our bouquet garni.
0:17:25 > 0:17:26What you want to do is just do that, OK?
0:17:26 > 0:17:28- What, to bruise them? - To bruise them,
0:17:28 > 0:17:31which releases the oils out of the herbs, OK?
0:17:31 > 0:17:32We're going to pop that in there, like so.
0:17:32 > 0:17:35- That's flavour. - Next - juniper berries.
0:17:35 > 0:17:37- Right, right. - We're just going to crack them,
0:17:37 > 0:17:40it's quite a lot of juniper in this recipe.
0:17:40 > 0:17:42Because that's quite a powerful taste, isn't it?
0:17:42 > 0:17:44Quite a powerful taste, if you just have a smell now...
0:17:44 > 0:17:47- Yeah, yeah. - You instantly get that gin smell.
0:17:47 > 0:17:50They've been dried so the flavour is really nice and intense.
0:17:50 > 0:17:52Again, in we go like so.
0:17:52 > 0:17:57Next, beautiful quality smoked bacon, just delicious.
0:17:57 > 0:17:58You just get that lovely smokiness.
0:17:58 > 0:18:01Yeah, it's the smokiness that really gives it the flavour, isn't it?
0:18:01 > 0:18:04Right the way around like so.
0:18:04 > 0:18:06- Lid on.- Yeah.- That will come up.
0:18:06 > 0:18:07Now, don't boil.
0:18:07 > 0:18:10So a gentle simmer where the bubbles are just breaking,
0:18:10 > 0:18:13- no more?- Absolutely. Once you get to there,
0:18:13 > 0:18:18about every ten minutes, just take the lid off and with a spoon,
0:18:18 > 0:18:23just move everything around the pot and just turn your beef like that.
0:18:23 > 0:18:26The temperature is going to travel up and down the beef
0:18:26 > 0:18:27as you keep turning it.
0:18:27 > 0:18:29There's something about beef and the sea, isn't there?
0:18:29 > 0:18:32- The Navy's got this thing about roast beef.- Yeah.
0:18:32 > 0:18:37You know, they sailed, Nelson and everything with beef in great casks,
0:18:37 > 0:18:39- didn't they? Salt beef and salt pork.- Yeah.
0:18:39 > 0:18:42And there's that patriotic ballad, The Roast Beef Of Old England.
0:18:42 > 0:18:45That is still sung at naval mess dinners, I think.
0:18:45 > 0:18:47You just touched on something there, that this recipe,
0:18:47 > 0:18:50actually, the beef was pickled back in the day.
0:18:50 > 0:18:52And the reason was we didn't have refrigeration.
0:18:52 > 0:18:54No, no, no. They preserved it in these casks, yeah.
0:18:54 > 0:18:58For me, it actually is better doing it how we're doing it.
0:18:58 > 0:19:01The acidity is a bit too, kind of, aggressive on the outside
0:19:01 > 0:19:03and I don't like the texture it gives.
0:19:03 > 0:19:06No, but you've got vinegar in there so to a certain extent...
0:19:06 > 0:19:08We've got that lovely acidity.
0:19:08 > 0:19:10- We've got the idea there.- So we're just chopping our parsley here.
0:19:10 > 0:19:12Leave the stalk on as well.
0:19:12 > 0:19:13It's a proper stew, all right,
0:19:13 > 0:19:17- we don't need to be picking away and all of that.- Chuck it all in!
0:19:17 > 0:19:20- Right. After an hour and a half, that should be ready.- Yeah.
0:19:20 > 0:19:25The best way to tell is take a knife like this, go right into the middle.
0:19:25 > 0:19:28Basically, if that knife goes through nice and easy,
0:19:28 > 0:19:30almost like butter, goes right the way through,
0:19:30 > 0:19:32that beef is beautifully cooked.
0:19:32 > 0:19:34So this was lunch on the Royal Yacht Britannia,
0:19:34 > 0:19:36which was that wonderful sailing boat of George V's.
0:19:36 > 0:19:39When we talk about the Royal Yacht Britannia,
0:19:39 > 0:19:40we think of the Queen's vessel,
0:19:40 > 0:19:43you know, that was launched in 1954 just after the coronation.
0:19:43 > 0:19:46And, you know, went out of royal service in '97.
0:19:46 > 0:19:49And the Queen went everywhere, if you remember.
0:19:49 > 0:19:50They did a million miles.
0:19:50 > 0:19:52- A million miles?- A million miles!
0:19:52 > 0:19:54- How many times to the moon and back is it?- Yes, yeah.
0:19:54 > 0:19:56How many times did they have beef Derby?
0:19:56 > 0:19:58- How's it looking? - It's looking delicious.
0:19:58 > 0:20:01When you've got to the hour and a half stage,
0:20:01 > 0:20:04we're going to add these beautiful turnips and carrots.
0:20:04 > 0:20:05Absolutely delicious.
0:20:05 > 0:20:07They go in. Put them all round the pot,
0:20:07 > 0:20:10lid back on, and then you know the beef is cooked -
0:20:10 > 0:20:14the beef isn't going to overcook in the time it takes to cook those.
0:20:14 > 0:20:16- Yeah.- I want those vegetables to be soft,
0:20:16 > 0:20:19because when they're soft they've literally absorbed all that stock -
0:20:19 > 0:20:21and then you're ready.
0:20:22 > 0:20:24- And as you can see...- Oh, yum.
0:20:24 > 0:20:26Everything is just...
0:20:26 > 0:20:28And you know the most important thing about this dish, now,
0:20:28 > 0:20:31is once the vegetables are ready, take it off and go walk the dogs.
0:20:31 > 0:20:33Does it need to rest just the same as a roast does?
0:20:33 > 0:20:36It needs to rest, and then everything kind of settles.
0:20:36 > 0:20:40All that beef and everything just gets even more flavoursome.
0:20:40 > 0:20:44- Yeah, yeah.- So a good rest, with the lid on, right?- Yeah.
0:20:44 > 0:20:46Just going to finish with that parsley we've chopped.
0:20:46 > 0:20:48Probably a good thing to have on a boat,
0:20:48 > 0:20:50if you're racing and all that kind of stuff,
0:20:50 > 0:20:54because you don't quite know when it is you're going to be serving it.
0:20:54 > 0:20:56You just put a bit more vinegar in there?
0:20:56 > 0:20:59Yeah, and I'm just going to literally move that around.
0:20:59 > 0:21:01- Can you see all the vegetables in there?- Yeah.
0:21:01 > 0:21:03It is beautiful.
0:21:03 > 0:21:06- It is more of a peasant dish, don't you think...- It is.
0:21:06 > 0:21:07..then a Royal dish, in a sense?
0:21:07 > 0:21:10You're absolutely right, it really is.
0:21:10 > 0:21:12- It's that real peasant, hearty food. - Yeah, yeah.
0:21:12 > 0:21:14- If I put that there... - Thank you very much, Michael.
0:21:14 > 0:21:17- Gosh, it looks good.- It looks delicious, doesn't it?- It does.
0:21:17 > 0:21:19Right, I'm going to carve some slices,
0:21:19 > 0:21:21if you can just go in there and get some carrots
0:21:21 > 0:21:24- and some beautiful broth... - OK, righto.
0:21:24 > 0:21:26- ..and some lovely turnips. - I'll do that.- All right?
0:21:27 > 0:21:28How much broth do you want?
0:21:28 > 0:21:31Just a little bit, just a little bit on the bottom.
0:21:35 > 0:21:36The carrots are marvellous, aren't they?
0:21:36 > 0:21:38They're a lovely colour -
0:21:38 > 0:21:41and these baby turnips are a particular favourite of mine.
0:21:41 > 0:21:42- That's plenty.- Is that enough?
0:21:42 > 0:21:45- That, in itself, is gorgeous, isn't it?- Isn't it? Yeah.
0:21:45 > 0:21:46So if you just pop that there...
0:21:46 > 0:21:48- Ah, smell that! - It's lovely, isn't it?
0:21:48 > 0:21:50- Go on, have a sniff. - And do you know, what's fantastic
0:21:50 > 0:21:54- is that that was water.- Yeah. - That's what I love about it so much.
0:21:54 > 0:21:57- There we go.- Just...like that, just on top...
0:21:57 > 0:22:00There is just the faintest trace of pink in there.
0:22:00 > 0:22:01Just a little bit, OK?
0:22:01 > 0:22:04It's not, kind of... boiled to death, is it?
0:22:04 > 0:22:06No, it's not. Now, important -
0:22:06 > 0:22:09- a little bit of rock salt over, like so.- Yeah, yeah.
0:22:09 > 0:22:13Then we take a little bit more just of that parsley on the top.
0:22:13 > 0:22:15- Yep.- Just on the top, like so.
0:22:15 > 0:22:17Oh, that looks good.
0:22:19 > 0:22:21- Derby beef!- Derby beef.
0:22:21 > 0:22:23Here we go...
0:22:24 > 0:22:25- There's yours.- You first!
0:22:25 > 0:22:26No, you first this time.
0:22:26 > 0:22:28Me first this time?
0:22:28 > 0:22:31- Yeah, after all the hard work you've put into this.- Yes!
0:22:31 > 0:22:32There we go...
0:22:33 > 0:22:36- Now, isn't that funny? You go for the carrot first.- Mm.
0:22:38 > 0:22:39I wanted to taste that broth.
0:22:39 > 0:22:42That vinegar is so important.
0:22:42 > 0:22:44- Mm.- It's absolutely delicious.
0:22:44 > 0:22:47You can taste the beefiness that has gone through that broth.
0:22:47 > 0:22:49- You can taste the beefiness in the beef!- Yeah.
0:22:49 > 0:22:52This is just the kind of hearty stuff you'd want on a boat
0:22:52 > 0:22:54if you've been sailing all morning!
0:22:54 > 0:22:55Definitely.
0:22:55 > 0:22:57Well, King George V, he so loved that boat,
0:22:57 > 0:22:59he so loved the sea,
0:22:59 > 0:23:01I really hope he enjoyed that day because...
0:23:01 > 0:23:03I mean, it's sad when you think about it -
0:23:03 > 0:23:04within a year he was dead,
0:23:04 > 0:23:06within a year that beautiful yacht
0:23:06 > 0:23:09had been scuttled off the Isle of Wight.
0:23:09 > 0:23:13So this is really a dish that was at the end of an era.
0:23:20 > 0:23:21It's been a decade or so
0:23:21 > 0:23:25since Prince Charles called time on his sporting career,
0:23:25 > 0:23:28during which he'd sustained a few serious polo injuries...
0:23:31 > 0:23:33Royal chef Carolyn Robb,
0:23:33 > 0:23:36who worked for the Prince and Princess of Wales for 13 years,
0:23:36 > 0:23:40recalls how food revived his spirits after one mishap...
0:23:41 > 0:23:43Today, I'm making one of my favourite dishes.
0:23:43 > 0:23:46It's poached eggs served on baby crushed baby new potatoes,
0:23:46 > 0:23:48with baby spinach, crispy bacon
0:23:48 > 0:23:51and a lovely fresh basil pesto sauce.
0:23:59 > 0:24:02This dish, to me, represents real comfort food -
0:24:02 > 0:24:06and I remember very fondly on one occasion when I made it.
0:24:06 > 0:24:10Prince Charles had unfortunately broken his arm playing polo,
0:24:10 > 0:24:13and although he no longer had the use of his right hand,
0:24:13 > 0:24:15he still took the time and trouble to write a note to me
0:24:15 > 0:24:18saying thank you, and telling me how much he'd enjoyed it,
0:24:18 > 0:24:21and it was a wonderful note that I still treasure today,
0:24:21 > 0:24:23because it was written with his left hand,
0:24:23 > 0:24:25which I thought was just incredible.
0:24:27 > 0:24:29Carolyn's boiled her potatoes for five minutes.
0:24:33 > 0:24:34Now I'm going to crush these
0:24:34 > 0:24:37and mix them with the butter and seasoning and herbs.
0:24:38 > 0:24:40I like to be quite generous with the butter.
0:24:40 > 0:24:42Put that in...
0:24:43 > 0:24:47..and a few twists of freshly ground black pepper...
0:24:48 > 0:24:51..and a little bit of salt..
0:24:53 > 0:24:55..and lastly, just a dash of cream...
0:24:58 > 0:24:59..and nutmeg.
0:25:01 > 0:25:04You can buy ground nutmeg, obviously,
0:25:04 > 0:25:06but I always think using whole nutmegs
0:25:06 > 0:25:10and grating them freshly, the taste is even better.
0:25:11 > 0:25:13That should do.
0:25:13 > 0:25:15I'm just going to crush these now,
0:25:15 > 0:25:17so that they can still be formed into a little potato cake.
0:25:19 > 0:25:21Last thing we need to do now is add in the fresh herbs.
0:25:23 > 0:25:26That will give them a lovely colour and a lovely flavour.
0:25:30 > 0:25:33Now, those are ready to use,
0:25:33 > 0:25:35and then just before we need them, I'll reheat them.
0:25:37 > 0:25:39Eggs were often on the menu at Highgrove -
0:25:39 > 0:25:43there were some wonderful chickens, so we had the most amazing eggs
0:25:43 > 0:25:45that were freshly picked up every day.
0:25:48 > 0:25:52It's quite an art to poaching eggs - the water should be simmering,
0:25:52 > 0:25:54but it shouldn't be boiling fast.
0:25:54 > 0:25:58I'm going to stir it round and round so we have a little whirlpool,
0:25:58 > 0:26:01and then pour the egg right into the centre...
0:26:02 > 0:26:06..and that should help to keep it together.
0:26:06 > 0:26:07Then we hope for the best!
0:26:08 > 0:26:12Now I'm going to cook the crispy bacon for the topping.
0:26:12 > 0:26:17You can either use really thinly sliced streaky bacon or pancetta.
0:26:17 > 0:26:19Today I've got some pancetta.
0:26:21 > 0:26:23So, a little bit of olive oil in the pan,
0:26:23 > 0:26:25and then I'm just going to leave that to heat...
0:26:27 > 0:26:30..and it will only take a couple of moments to cook this.
0:26:31 > 0:26:34Carolyn poaches the egg for precisely one minute
0:26:34 > 0:26:37before placing it in a bowl of hot water to keep it warm.
0:26:39 > 0:26:43Once the pancetta is crispy, she boils some cream for the sauce,
0:26:43 > 0:26:45and is ready to plate up.
0:26:47 > 0:26:50So, first of all I'm going to put the potato at the bottom...
0:26:50 > 0:26:51Got a nice ring mould...
0:26:53 > 0:26:54..to shape it into that.
0:26:57 > 0:26:59If you don't have a ring mould, it doesn't matter at all.
0:26:59 > 0:27:02You can also just have a free-form potato cake.
0:27:04 > 0:27:07There's that lovely, creamy potato...
0:27:07 > 0:27:12..and the next thing to do is to pop some baby spinach leaves on,
0:27:12 > 0:27:15you can use baby spinach or you could use rocket.
0:27:15 > 0:27:18It's lovely just to have a little bit of extra green on here.
0:27:19 > 0:27:22So, using a draining spoon, take it out of the hot water..
0:27:23 > 0:27:25..and have a piece of kitchen paper ready
0:27:25 > 0:27:28just to get any excess water off the egg,
0:27:28 > 0:27:31before we pop it on top of the spinach...
0:27:34 > 0:27:36I've got the hot cream, here,
0:27:36 > 0:27:41and into this, I'm just going to mix a few spoons of pesto,
0:27:41 > 0:27:46so we have a lovely, bright green sauce to go over the top of the egg.
0:27:50 > 0:27:52I'm just going to mix that in...
0:27:55 > 0:27:59Being a chef in the royal household and working in a royal kitchen,
0:27:59 > 0:28:01you're never lonely, never short of someone to talk to,
0:28:01 > 0:28:03because they were very much the centre of the house
0:28:03 > 0:28:06and there was always somebody popping in for a chat
0:28:06 > 0:28:08and a cup of tea.
0:28:08 > 0:28:09The kettle was always warm in the kitchen!
0:28:10 > 0:28:13And then the last finishing touch to this dish
0:28:13 > 0:28:16is a couple of pieces of this gorgeous, crispy pancetta
0:28:16 > 0:28:20which I'm just going to delicately pop across the top.
0:28:24 > 0:28:25So a few fresh herbs,
0:28:25 > 0:28:27and a few shavings of fresh Parmesan,
0:28:27 > 0:28:29to add the final finishing touch.
0:28:30 > 0:28:33Simple, homely, comforting.
0:28:33 > 0:28:37Royal or not, this is a Premier League pick me up!
0:28:41 > 0:28:43A love of sports and the outdoor life
0:28:43 > 0:28:47is something Prince Charles shares with most of today's Royals,
0:28:47 > 0:28:50but the Windsors adventurous streak is somewhat tame
0:28:50 > 0:28:54in comparison to the escapades of their forebears...
0:28:54 > 0:28:56There was a famous incident, I just can't believe it,
0:28:56 > 0:28:58there was a famous incident sometime in the 1860s, I think,
0:28:58 > 0:29:01where Edward VII, he was the Prince of Wales then, of course...
0:29:01 > 0:29:04- Yeah?- ..actually chased a deer through central London!
0:29:04 > 0:29:07- Really?!- Yeah, started in Harrow, somewhere,
0:29:07 > 0:29:11and ended up in the goods yard at Paddington station.
0:29:11 > 0:29:13I don't think you see many deers in London now.
0:29:13 > 0:29:14No, I don't think you do...
0:29:14 > 0:29:16- Hence the attraction of Balmoral! - Yeah, yeah.
0:29:17 > 0:29:19The Queen is famously fond of Balmoral,
0:29:19 > 0:29:24and she loves to attend the Highland Games when she's in residence.
0:29:24 > 0:29:26Toasting sporting success with a wee dram
0:29:26 > 0:29:29has always been part and parcel of the occasion...
0:29:31 > 0:29:33..and just a stone's throw from Balmoral,
0:29:33 > 0:29:37Lochnagar whisky has a long association with the Royal family.
0:29:37 > 0:29:40Anna Haugh caught up with the distillery's Claire Fraser
0:29:40 > 0:29:41to find out more.
0:29:44 > 0:29:45When was this distillery built?
0:29:45 > 0:29:49So this distillery was built in 1845 by man called John Begg.
0:29:49 > 0:29:52Now, he built the distillery here, and then three years later,
0:29:52 > 0:29:54Queen Victoria and Prince Albert were up on holiday.
0:29:54 > 0:29:56- Ah!- They were house-hunting. - Oh, I see.
0:29:56 > 0:30:00So John Begg wrote a letter to her private secretary inviting them up,
0:30:00 > 0:30:01so they came up to the distillery,
0:30:01 > 0:30:04they had the very first documented whisky distillery tour,
0:30:04 > 0:30:07and then they tasted the fine spirit, as well.
0:30:08 > 0:30:12At the time, Victoria and Albert were leasing Balmoral Castle.
0:30:12 > 0:30:15It was a canny move by the entrepreneurial John Begg
0:30:15 > 0:30:18to invite the royal couple for a wee dram.
0:30:21 > 0:30:25The distillery was soon supplying whisky to the regal household,
0:30:25 > 0:30:28and the word royal was swiftly added to its name.
0:30:28 > 0:30:30So I heard Queen Victoria loved her whisky.
0:30:30 > 0:30:33Yeah - she used to put claret into her whisky...
0:30:33 > 0:30:34Oh, God, no!
0:30:34 > 0:30:36..and she took it on all of her picnics with her.
0:30:36 > 0:30:39Well, I heard she actually liked to put whisky in her tea.
0:30:39 > 0:30:41Well, I don't know about in her tea,
0:30:41 > 0:30:43but she certainly used to mix it with claret.
0:30:46 > 0:30:47Over a century and a half on,
0:30:47 > 0:30:50things are still done in a very traditional way here.
0:30:52 > 0:30:54The distillery manager is Sean Phillips.
0:30:54 > 0:30:59Is the whisky production the same as it was in Queen Victoria's time?
0:30:59 > 0:31:02Yes, it is, because we only use three ingredients,
0:31:02 > 0:31:05which was used back then and are still used today.
0:31:05 > 0:31:07So we've got the good old Scottish water...
0:31:08 > 0:31:11- ..we have got our malted barley... - Mm!
0:31:11 > 0:31:13..and we have got our yeast.
0:31:13 > 0:31:14So, can I make it myself?
0:31:14 > 0:31:18Yes, you probably could - but it might not be a good idea.
0:31:20 > 0:31:23Perhaps best if Sean shows Anna how it's done.
0:31:23 > 0:31:27First, the barley is ground and mixed with hot water,
0:31:27 > 0:31:29a process known as mashing.
0:31:30 > 0:31:36And what the mash tun is doing is we're taking all the sugars out,
0:31:36 > 0:31:38that will be going through to the washback,
0:31:38 > 0:31:41where it will be starting to ferment.
0:31:41 > 0:31:45The sugary liquid is then siphoned through a series of pipes
0:31:45 > 0:31:46into a huge barrel,
0:31:46 > 0:31:49where yeast is then added and fermentation begins.
0:31:52 > 0:31:55- You can now see it fermenting... - Oh, yeah!
0:31:55 > 0:31:57- Yeah.- ..and you can start to see the froth...
0:31:57 > 0:32:00- Yeah, all the bubbles. - ..starting to appear on there.
0:32:00 > 0:32:03What's formed is a simple beer.
0:32:03 > 0:32:07To turn it into spirit requires distillation.
0:32:07 > 0:32:10Oh, wow, these are huge!
0:32:10 > 0:32:13The beer-like liquid is boiled in these vast copper vessels,
0:32:13 > 0:32:15and the vapour condensed.
0:32:15 > 0:32:20This removes water and increases the alcohol content...
0:32:20 > 0:32:22OK, we'll move onto the next one.
0:32:22 > 0:32:24..before a final stage of distillation
0:32:24 > 0:32:26to refine its strength and flavour.
0:32:26 > 0:32:28- You can still really smell it. - Still really smell it.
0:32:28 > 0:32:30- It's quite a strong smell! - Quite strong.
0:32:30 > 0:32:31Can I get drunk on this, or...?
0:32:31 > 0:32:35Not at this at this point, unless you drink it.
0:32:35 > 0:32:36How do I get in there?
0:32:36 > 0:32:37No, it's all locked away.
0:32:37 > 0:32:39You knew I was coming!
0:32:40 > 0:32:42Maybe that's why this part of distillation
0:32:42 > 0:32:45is carried out in what's called a spirit safe.
0:32:46 > 0:32:49A whisky fit for a queen shouldn't be rushed.
0:32:51 > 0:32:52For the final stage,
0:32:52 > 0:32:56the spirit is placed in wooden casks and left for a number of years.
0:32:58 > 0:32:59So this is my...
0:32:59 > 0:33:02One of my favourite places on the distillery.
0:33:02 > 0:33:05We have got around about 40 casks maturing.
0:33:05 > 0:33:09This one is a 1986.
0:33:09 > 0:33:10- Wow!- So what we're going to do...
0:33:10 > 0:33:13- Yeah.- ..we're going to... taste from here.
0:33:13 > 0:33:15Whenever you're ready.
0:33:15 > 0:33:16Now release.
0:33:16 > 0:33:18Cool!
0:33:18 > 0:33:19- Would you hire me?- I would hire you.
0:33:28 > 0:33:30That is absolutely delicious.
0:33:30 > 0:33:33It is, yeah - you can pick that up on the front....
0:33:33 > 0:33:35Victoria and Albert may have been the Royals
0:33:35 > 0:33:37who first discovered the distillery,
0:33:37 > 0:33:40but today's Queen has also sampled the whisky here,
0:33:40 > 0:33:42including a very special blend
0:33:42 > 0:33:45created to celebrate 60 years of her reign.
0:33:46 > 0:33:51The whisky that went into these casks was from 1952...
0:33:53 > 0:33:55..and there were 60 whiskeys
0:33:55 > 0:33:58used from distilleries all around Scotland.
0:33:58 > 0:34:04We bottled 60 bottles for the Diamond Jubilee,
0:34:04 > 0:34:08and we gave one bottle to the Queen...
0:34:08 > 0:34:10- Just one?- Just the one.
0:34:10 > 0:34:16..and 59 bottles were all sold for £100,000 each.
0:34:16 > 0:34:18Oh, my goodness!
0:34:18 > 0:34:21For a scholarship trust.
0:34:21 > 0:34:23£100,000 for one bottle of whisky?
0:34:23 > 0:34:25For one bottle of the whisky, yes.
0:34:25 > 0:34:27That's wonderful. Which one am I trying next?
0:34:29 > 0:34:31- Cheers.- Thank you.
0:34:38 > 0:34:41Many of the Royals are not only avid sportsmen and -women,
0:34:41 > 0:34:45they're also keen spectators and great patrons,
0:34:45 > 0:34:48and when it comes to matters of national sporting pride,
0:34:48 > 0:34:52the last thing they'll do is skimp on pudding.
0:34:53 > 0:34:56Now this is not just a Royal dish...
0:34:56 > 0:34:59- No.- ..but this has got sporting history.
0:34:59 > 0:35:01This was served up...
0:35:01 > 0:35:03It was a very special royal banquet in 2005.
0:35:03 > 0:35:06Do you remember? London was pitching for the Olympic Games...
0:35:06 > 0:35:08Yes, I remember it well.
0:35:08 > 0:35:11..and the Queen threw a state banquet for the Olympic Committee,
0:35:11 > 0:35:14and they were treated like heads of state.
0:35:14 > 0:35:16They came through the quadrangle at Buckingham Palace,
0:35:16 > 0:35:18the Yeomen of the Guard were there,
0:35:18 > 0:35:20the Coldstream Guards string quartet -
0:35:20 > 0:35:23and they had a full-scale Royal banquet.
0:35:23 > 0:35:25- Right.- It worked.- Absolutely, yeah, it did.- And this was the pudding -
0:35:25 > 0:35:27caramelised pear tart.
0:35:27 > 0:35:28So how did they make this?
0:35:28 > 0:35:32- Do you like things like Bakewell tart?- Oh, yes.- Right, OK -
0:35:32 > 0:35:34so what I'm making here is frangipane.
0:35:34 > 0:35:37- We substitute the flour for ground almonds.- Ah!
0:35:37 > 0:35:40So, so far, in here, we've got butter and sugar.
0:35:40 > 0:35:43Before we add the ground almonds, we're going to take one egg.
0:35:43 > 0:35:45- Yeah.- Basically to loosen the mix.
0:35:45 > 0:35:48- Yeah.- So, when it cooks, it's going to set nicely.
0:35:48 > 0:35:52- Yeah.- At the banquet, it may have been done sort of like a tarte fine,
0:35:52 > 0:35:56which is like puff pastry, really thin, baked between two sheets,
0:35:56 > 0:35:57little bit of frangipane,
0:35:57 > 0:36:00and then basically sliced pears all the way around,
0:36:00 > 0:36:02and then glazed with apricot jam.
0:36:02 > 0:36:04- That's the French way, eh? - The French way, yeah.
0:36:04 > 0:36:08- Tarte fine.- Mm.- What we're going to do, the proper British way...
0:36:08 > 0:36:09- Yeah.- We're going to do a deep-fill.
0:36:09 > 0:36:10- OK!- Right, so...
0:36:10 > 0:36:13Actually, we don't know which way they did it,
0:36:13 > 0:36:16but my guess is we did it the British way
0:36:16 > 0:36:19because what's really interesting about this banquet,
0:36:19 > 0:36:22because you've got to remember that the other big competitor
0:36:22 > 0:36:25for this stage in the Olympics in 2012 was Paris!
0:36:25 > 0:36:29So when you look at the banquet menu, not even the wines are French.
0:36:29 > 0:36:33The wines are from New Zealand, Australia, and Portugal.
0:36:33 > 0:36:36So they were avoiding any reference to France.
0:36:36 > 0:36:38- Yeah.- Because Paris was a big competitor.
0:36:38 > 0:36:39So I reckon they did it your way.
0:36:39 > 0:36:42- What next?- So, we've creamed our butter in sugar,
0:36:42 > 0:36:44we've added our one egg.
0:36:44 > 0:36:46We've folded in our ground almonds, and we've made that.
0:36:46 > 0:36:48Just smell that mix.
0:36:48 > 0:36:50- Oh, yeah!- OK?
0:36:50 > 0:36:53- Yeah.- Now we've got one more ingredient to go in there,
0:36:53 > 0:36:56- it's going to give it that bit of oomph.- Yeah.
0:36:56 > 0:36:59- Pear brandy.- Is it nice?
0:36:59 > 0:37:01Would you like me to pour you a slurp?
0:37:01 > 0:37:03- Yes?- Well, if you insist, Paul, yeah.
0:37:03 > 0:37:04- What about yourself?- I'm good.
0:37:04 > 0:37:06I'm good, I've got to focus.
0:37:06 > 0:37:08I'm not just standing there talking about history.
0:37:08 > 0:37:11- I've got to cook! - Come on, get on with it.
0:37:11 > 0:37:14Oh, that's lovely, isn't it? You can smell the pears.
0:37:14 > 0:37:15It's lovely, isn't it?
0:37:18 > 0:37:20You've gone all red.
0:37:22 > 0:37:24Not at all, Paul, just carry on, carry on, keep cooking.
0:37:24 > 0:37:25OK.
0:37:27 > 0:37:30- OK, so over here, we've got a... - Ahh!- ..blind-baked pastry casing.
0:37:30 > 0:37:34- What does that mean?- That means we've filled it with baking beans
0:37:34 > 0:37:35and then we've put it into the oven,
0:37:35 > 0:37:38and we've cooked it so the actual pastry case
0:37:38 > 0:37:40now is cooked like a biscuit.
0:37:40 > 0:37:42So now we go in with this wonderful mixture.
0:37:42 > 0:37:44Gosh, that looks good, doesn't it?
0:37:44 > 0:37:47- What a beautiful colours they are. - It's absolutely stunning.
0:37:47 > 0:37:50And the flavour of it - just pears, almonds, they all go together.
0:37:50 > 0:37:52- Now, if you... - Oh, yeah, don't waste any.
0:37:52 > 0:37:54No, I'm not going to waste any at all.
0:37:54 > 0:37:55Right, now if you just spread that -
0:37:55 > 0:37:58- Hold the case there.- Right. - Just spread that to the outside.
0:37:58 > 0:38:00I'm going to make a start on the pears.
0:38:00 > 0:38:02- OK. It's a bit of responsibility, this, you know?- No...!
0:38:02 > 0:38:05- Have you got enough for this? - I've got every faith in you.
0:38:05 > 0:38:07We're just going to take our pears
0:38:07 > 0:38:09and we're going to top and tail them.
0:38:09 > 0:38:11What I've got here is the William variety,
0:38:11 > 0:38:14so, really juicy and it's a great pear for cooking with.
0:38:14 > 0:38:16They're beautiful pears, actually, aren't they?
0:38:16 > 0:38:18They're absolutely glistening.
0:38:18 > 0:38:21Now how are you going to get rid of the core?
0:38:21 > 0:38:23We couldn't have picked a worser thing -
0:38:23 > 0:38:26- this is actually called a Parisienne scoop!- No!
0:38:27 > 0:38:28But today, it's a corer.
0:38:28 > 0:38:30- It's a corer.- It's a corer!
0:38:30 > 0:38:32- It's almost like doing an ice cream cornet, isn't it?- Absolutely.
0:38:32 > 0:38:35- So, we're just going to remove that, like so.- That's very neat.
0:38:35 > 0:38:37Do you know what? I'm glad you picked up on that,
0:38:37 > 0:38:40because it's all these little processes - it's such a simple dish.
0:38:40 > 0:38:42- Yeah.- It's a pastry case, frangipane in there,
0:38:42 > 0:38:46but take your time with everything and just love what you're doing.
0:38:46 > 0:38:48- OK, ready?- Yeah.
0:38:48 > 0:38:49Oh, I love the way you do this.
0:38:52 > 0:38:55So now we're going to put those into lemon juice, OK?
0:38:55 > 0:38:57What's the purpose of the lemon juice?
0:38:57 > 0:38:59Now, the lemon juice is doing two things.
0:38:59 > 0:39:02The acidity is stopping the pears going brown,
0:39:02 > 0:39:05but also pear, lemon, almonds, they all go. They're best friends.
0:39:05 > 0:39:08- Yeah, yeah.- Right? So, if you just take the slices,
0:39:08 > 0:39:10and literally, we're going to start from the outside...
0:39:10 > 0:39:12You've done such a wonderful job here, Michael.
0:39:12 > 0:39:14- That's very kind of you. - There's that plate, all right?
0:39:14 > 0:39:16I really appreciate that, coming from you.
0:39:16 > 0:39:20We're just going to go around like so, and just overlap like that.
0:39:20 > 0:39:22- Mm-hm.- OK? And I'll continue to slice the pears.
0:39:22 > 0:39:24It's a bit of a long job, this, you know?
0:39:24 > 0:39:26Brilliant end to a meal, isn't it?
0:39:26 > 0:39:29I can hear the Coldstream Guard string quartet
0:39:29 > 0:39:32playing for these Olympic Committee men and women.
0:39:32 > 0:39:33Do you want to know what else they had?
0:39:33 > 0:39:37- I do.- They started with sea bass, then breast of duck,
0:39:37 > 0:39:40then halal chicken for the Muslim guests...
0:39:40 > 0:39:42- Yeah.- ..and then the caramelised pear tart.
0:39:42 > 0:39:45I mean, not a huge banquet by royal standards,
0:39:45 > 0:39:49but I suppose the kind of royal banquet that you get these days,
0:39:49 > 0:39:52which is pared down, so to speak.
0:39:53 > 0:39:54- Joke.- You're just too good.
0:39:54 > 0:39:55- I am.- Right, ready?
0:39:55 > 0:39:57- Well, I'm...- OK, right, I'm going to help you.
0:39:57 > 0:40:00- I need help. - Absolutely brilliant, mate.
0:40:00 > 0:40:02- I'm not just saying that, absolutely fantastic.- Mm!
0:40:02 > 0:40:05And just overlapping them, like, right round, so...
0:40:05 > 0:40:08- Here we go.- ..pears have gone all the way around, overlapping.
0:40:08 > 0:40:09Now how thick should this be?
0:40:09 > 0:40:10Is that going to thicken up?
0:40:10 > 0:40:12No, we just want one layer.
0:40:12 > 0:40:14So you're just going to go one layer of pears over the top.
0:40:14 > 0:40:16So if you could just now take that to the oven,
0:40:16 > 0:40:19I'm going to place it in at your favourite temperature.
0:40:19 > 0:40:20- Which is?- 180.- 180, well done.
0:40:20 > 0:40:22- I'm ahead of you. - You are ahead of me.
0:40:22 > 0:40:24- For 30 minutes.- 30 minutes.
0:40:24 > 0:40:26- All right?- Okey doke. The lemon with the pear, by the way, is...
0:40:26 > 0:40:28- It works, doesn't it? - It really works.
0:40:28 > 0:40:29Not just for the browning purposes.
0:40:29 > 0:40:32- No.- Right...- Now what are you up to?
0:40:32 > 0:40:33We've got some apricot jam.
0:40:33 > 0:40:35We're going to add some more of this pear brandy.
0:40:35 > 0:40:36I think that's a good idea.
0:40:36 > 0:40:38- Bring that to the heat, like so. - Yeah.
0:40:38 > 0:40:40Now, are you doing this with a brush?
0:40:40 > 0:40:41Yeah, just with a brush,
0:40:41 > 0:40:44cos this is what we're going to brush all over our finished tart.
0:40:44 > 0:40:45Yeah. It does look good.
0:40:45 > 0:40:48The taste of the apricot isn't going to overwhelm it?
0:40:48 > 0:40:51No, it isn't. You'll see, it's just a thin glaze on the top
0:40:51 > 0:40:54- and it just gives it that real nice shine.- Yeah.
0:40:54 > 0:40:56- Could you bring the plate, please? - I'll bring the plate.
0:40:56 > 0:40:57OK.
0:40:57 > 0:41:01- I'll put it here.- Right. - Now...- Go on, you do it.
0:41:01 > 0:41:02- No, no, you do it.- OK.
0:41:04 > 0:41:06- Whoa! - That is something special, isn't it?
0:41:06 > 0:41:08That is terrific, isn't it?
0:41:08 > 0:41:10It was worth going to all that trouble
0:41:10 > 0:41:12layering the pear round there.
0:41:12 > 0:41:14- Oh..- So, now...- Yeah.
0:41:14 > 0:41:17This lovely apricot jam, it's got that lovely pear brandy in there,
0:41:17 > 0:41:18we're just going to now brush it.
0:41:18 > 0:41:21- I mean, it's already shiny.- Yeah. - Gosh, that looks good.
0:41:21 > 0:41:23And just see how it goes on the pastry.
0:41:23 > 0:41:27It just looks like a beautiful pastry shop desert, doesn't it?
0:41:27 > 0:41:31- Yeah.- So we just glaze that all over, like so.
0:41:31 > 0:41:34It also helps keep that pastry on the edge, there, nice and crispy.
0:41:34 > 0:41:37- Are you up for this?- I am, I am!
0:41:37 > 0:41:39Beautiful.
0:41:39 > 0:41:43Is there a rule of thumb for how large a segment you normally cut?
0:41:43 > 0:41:46No, just - when I'm in company like yours, generosity.
0:41:46 > 0:41:48- Ha, ha! That is the keynote. - Look at that.
0:41:48 > 0:41:52- Oh, yeah!- Beautiful crisp pastry, frangipane nice and moist.- Yeah.
0:41:52 > 0:41:54- Those lovely glazed pears on top. - Wow.
0:41:54 > 0:41:56Now, coming up from Cornwall,
0:41:56 > 0:42:00- there's only one thing to have with this, Michael,- all right?
0:42:00 > 0:42:02And that is clotted cream.
0:42:02 > 0:42:04- Look at that.- Oh, my word. - Look at it glistening!
0:42:04 > 0:42:05- Look at it.- Ooh!
0:42:05 > 0:42:08And, for me...we're just going to make it snow.
0:42:11 > 0:42:13You've put everything into this, haven't you?
0:42:13 > 0:42:15Do you know what I love the most?
0:42:15 > 0:42:17- See the way that clotted cream is just melting...- I know!
0:42:17 > 0:42:18..on the warmth of the tart?
0:42:18 > 0:42:20- Right.- Yeah, come on.- Your tools.
0:42:20 > 0:42:22Let's not just look at, let's try it.
0:42:22 > 0:42:24- After you.- No, after you.
0:42:24 > 0:42:28Are you sure? Excellent, I'm going to have some of your Devon cream.
0:42:28 > 0:42:30You're going to be in trouble, you are!
0:42:30 > 0:42:31A low blow, eh? A low blow.
0:42:37 > 0:42:38Look at that.
0:42:38 > 0:42:39Mm!
0:42:41 > 0:42:42Oh, the frangipane.
0:42:42 > 0:42:44That's wonderful.
0:42:44 > 0:42:46Mm! The pear...
0:42:46 > 0:42:47It has everything.
0:42:47 > 0:42:51- Yeah.- You've got the texture from the pastry, the frangipane -
0:42:51 > 0:42:54you even get that lovely lemon coming off the pears.
0:42:54 > 0:42:55- Yep.- Everything.
0:42:55 > 0:42:57That is stunning.
0:42:57 > 0:43:00We don't know for sure, but you and I know, that's what clinched it.
0:43:00 > 0:43:02I think if I had been there, and I'd have cooked that,
0:43:02 > 0:43:04we would have known a lot sooner.
0:43:06 > 0:43:08Well, maybe we'd have had the Olympic Games four years earlier!
0:43:09 > 0:43:13Well, there you are. Caramelised pear tart.
0:43:13 > 0:43:16A gold medal winner if ever I saw one.
0:43:16 > 0:43:18Join us next time.