0:00:03 > 0:00:04I'm Kitty Hope.
0:00:04 > 0:00:08And I'm Mark Greenwood, and although we've been married for ever...
0:00:08 > 0:00:09..our first love is sweets.
0:00:09 > 0:00:12Oh, I'm going to have another one.
0:00:12 > 0:00:14Over the last ten years, we've built a business devoted
0:00:14 > 0:00:17to rediscovering the best of British confectionary.
0:00:17 > 0:00:19Whether we're at home
0:00:19 > 0:00:24or at work, we're always on the lookout for new and exciting treats.
0:00:24 > 0:00:26Do you like it or hate? I bet you hate it. I love it.
0:00:26 > 0:00:30And we never miss a chance to try them out on the people we love.
0:00:30 > 0:00:32No.
0:00:32 > 0:00:35But now we're going to show you how to make our favourite
0:00:35 > 0:00:38confections right there in your own home.
0:00:38 > 0:00:41With sweets, the possibilities are endless.
0:00:41 > 0:00:43And it doesn't have to be complicated.
0:00:43 > 0:00:47Learn a few simple techniques and you're on your way.
0:00:47 > 0:00:51Making sweets is the perfect way to spoil yourself, family and friends.
0:00:51 > 0:00:54And it's something that anyone can do.
0:00:54 > 0:00:56This is Sweets Made Simple.
0:01:00 > 0:01:03In this show, we're taking a look at sweets with medicinal roots.
0:01:03 > 0:01:07After all, a spoonful of sugar does help the medicine go down.
0:01:07 > 0:01:09Many of the sweets we know and love today
0:01:09 > 0:01:13originated as remedies for everything from sore throats to indigestion.
0:01:14 > 0:01:17From soothing rose and pistachio Turkish delight...
0:01:17 > 0:01:21It is so pink and soft and yielding.
0:01:22 > 0:01:26..to Mr G's buttered Brazils, packed with antioxidants.
0:01:26 > 0:01:28Look at that. Gorgeous.
0:01:28 > 0:01:33Our full-of-fruit plum leather belts are perfect for kids' lunchboxes.
0:01:33 > 0:01:35You don't expect it to be so fruity, do you?
0:01:35 > 0:01:36That packs a punch.
0:01:36 > 0:01:39And liquorice, an ancient remedy for just about everything,
0:01:39 > 0:01:43finds a home in our salt liquorice caramels.
0:01:46 > 0:01:50Our first recipe is for delightfully tiny meringues
0:01:50 > 0:01:54with a flourish of white chocolate, rose petals, and rosehip syrup.
0:01:54 > 0:01:58Rosehips are so packed with vitamin C that during the Second World War,
0:01:58 > 0:02:01when fruit was in short supply, the Ministry of Food encouraged
0:02:01 > 0:02:04people to forage for the berries and make rosehip syrup.
0:02:06 > 0:02:09So this is our recipe for rosehip iced gems.
0:02:11 > 0:02:15I've wanted to cook a recipe with rosehip syrup for ages.
0:02:15 > 0:02:19It's full of vitamin C and nursed the sniffles of my childhood.
0:02:22 > 0:02:24We're going to start by making the meringue.
0:02:26 > 0:02:29Put one egg white into the mixer and whisk until stiff.
0:02:31 > 0:02:33That looks just about ready to me now.
0:02:35 > 0:02:37Now, I've got a very handy way to find out
0:02:37 > 0:02:40whether this is truly stiff or not.
0:02:40 > 0:02:43You all right? What are you reading? Oh, it's a book about sheds. Yeah?
0:02:43 > 0:02:45Anything about sheds that we need to know? Oh, no.
0:02:45 > 0:02:47It's just sheds around the world. Excellent.
0:02:51 > 0:02:52I think that's ready, don't you?
0:02:54 > 0:02:57Next, I'm adding in 50g of caster sugar.
0:02:57 > 0:03:00We're going to add the sugar a teaspoon at a time.
0:03:00 > 0:03:01Between every teaspoon,
0:03:01 > 0:03:05make sure that the sugar is really dissolved into the egg white,
0:03:05 > 0:03:06otherwise, when you cook the meringue,
0:03:06 > 0:03:08the sugar will rise to the top
0:03:08 > 0:03:11and you'll have a horrible sugary coating on the top of the meringue.
0:03:14 > 0:03:17The sugar has now dissolved beautifully into the egg white
0:03:17 > 0:03:20and we've got a lovely stiff mixture which is going to give us
0:03:20 > 0:03:24the most glorious high peaks on our meringues.
0:03:24 > 0:03:26Add a flourish of natural pink food colouring.
0:03:26 > 0:03:28This is a paste rather than a liquid
0:03:28 > 0:03:30because it needs to be quite thick because what you want is
0:03:30 > 0:03:33a ripple effect, you don't want it to be all-over pink.
0:03:33 > 0:03:36We're looking at something's that's like a raspberry-ripple ice cream.
0:03:36 > 0:03:38That's all you need to do. Very, very simple.
0:03:41 > 0:03:46Spoon the mixture into a piping bag, fitted with a small star nozzle.
0:03:46 > 0:03:49Using a fine nozzle gives you delicate meringues.
0:03:50 > 0:03:53Now for the fun bit.
0:03:53 > 0:03:55Now, remember, these are iced gems.
0:03:55 > 0:03:59These are little hats for pixies to wear at a midsummer ball,
0:03:59 > 0:04:03so you want tiny, tiny, tiny little meringues.
0:04:04 > 0:04:07They need to be about the size of a 10p piece.
0:04:07 > 0:04:09Pipe round and pull up to a peak.
0:04:09 > 0:04:12You can see how they're coming out so beautifully
0:04:12 > 0:04:14and they've retained their lovely stripeyness.
0:04:14 > 0:04:17That's because we didn't over-mix the colour into the meringue.
0:04:17 > 0:04:20Try and keep an even pressure on the bag when you're piping.
0:04:20 > 0:04:23Otherwise you're going to get air bubbles and you're not going
0:04:23 > 0:04:25to get enough meringue coming out of the end of the nozzle.
0:04:27 > 0:04:29See, when we started out with one egg white,
0:04:29 > 0:04:31it didn't look like a lot, did it?
0:04:31 > 0:04:35But it's amazing how many of these sweet little meringues it makes.
0:04:38 > 0:04:42Place the meringues into a preheated oven at 110 degrees centigrade
0:04:42 > 0:04:44for an hour and 40 minutes.
0:04:44 > 0:04:46So, now my lovely little meringues have cooled,
0:04:46 > 0:04:49they've come out of the oven and they look absolutely stunning.
0:04:49 > 0:04:51They've got that lovely ripple of pink through them.
0:04:51 > 0:04:54And the way to know if your meringues are cooked is that
0:04:54 > 0:04:57they'll just lift off the parchment very easily.
0:04:57 > 0:04:59And now for the rosehippy bit.
0:05:01 > 0:05:04Break up 50g of white chocolate into small pieces
0:05:04 > 0:05:06and melt in a bowl over simmering water.
0:05:08 > 0:05:10While the chocolate is melting,
0:05:10 > 0:05:12put some crystallised rose petals into a blender.
0:05:12 > 0:05:16You can get hold of these quite easily on the t'internet,
0:05:16 > 0:05:18and in good cake shops and some supermarkets.
0:05:23 > 0:05:24Sounds a bit like maracas.
0:05:30 > 0:05:32You don't want to grind that to a fine powder,
0:05:32 > 0:05:34you want it sort of chunky, really.
0:05:35 > 0:05:37We're going to add the rosehip syrup -
0:05:37 > 0:05:39at long last, you say to yourself.
0:05:39 > 0:05:42When is she going to put the rosehip syrup in?
0:05:42 > 0:05:45You can use rosehip syrup or cordial.
0:05:45 > 0:05:47Add half a teaspoon to the chocolate.
0:05:47 > 0:05:49When I was poorly, when I was a little girl, my mum would
0:05:49 > 0:05:52put me on the sofa with a hot water bottle and a blanky
0:05:52 > 0:05:55and give me teaspoons of rosehip syrup
0:05:55 > 0:05:57while I was watching Andy Pandy.
0:05:57 > 0:06:00Mr G? Do you want to have a go at swirling some chocolate
0:06:00 > 0:06:01and rose petals for me?
0:06:01 > 0:06:03Love to. Come on.
0:06:03 > 0:06:05I think your legs must have gone to sleep over there
0:06:05 > 0:06:07in the last hour and 40 minutes. Ha-ha-ha(!)
0:06:08 > 0:06:11Spread a little of the chocolate onto the base of the meringues
0:06:11 > 0:06:14and dip into the rose petals.
0:06:14 > 0:06:17If I was a fairy princess and I was going to the midsummer night ball,
0:06:17 > 0:06:22I would definitely wear one of those rosehip iced gems as a hat.
0:06:22 > 0:06:24You live in your own world, don't you?
0:06:24 > 0:06:27Yes. I do. It's quite nice.
0:06:30 > 0:06:34Oh, they are so beautiful.
0:06:34 > 0:06:37So crunchy and rosy.
0:06:37 > 0:06:39And they're still lovely and chewy in the middle.
0:06:41 > 0:06:43Not only are these the cutest,
0:06:43 > 0:06:48sweetest little fairy meringues you could ever hope to eat, but
0:06:48 > 0:06:53they've also got a lovely zing of vitamin C with that rosehip syrup.
0:06:53 > 0:06:55Ooh, I'm going to have another one.
0:07:02 > 0:07:05If you had a sore throat or a dicky tummy in days gone by,
0:07:05 > 0:07:08the pharmacists of old would find remedies in many of the flavours
0:07:08 > 0:07:11we associate with sweets today.
0:07:11 > 0:07:13From liquorice to mallow,
0:07:13 > 0:07:16herbs and roots were mixed with sugar to help them go down.
0:07:17 > 0:07:20We've come to The Old Operating Theatre Museum and Herb Garret
0:07:20 > 0:07:21in South London...
0:07:21 > 0:07:23Wow, look at this place.
0:07:23 > 0:07:27..to find out a bit more about the medicinal beginnings of sweets.
0:07:27 > 0:07:30Hidden in the roof of an old church, the Herb Garret was used by the
0:07:30 > 0:07:34apothecary of St Thomas' Hospital to store and cure herbs for medicines.
0:07:34 > 0:07:37It has been here for over 300 years.
0:07:37 > 0:07:40Oh, you need that. Look, it's a vigour tonic.
0:07:42 > 0:07:45Do I now? We'll have you tap dancing.
0:07:45 > 0:07:48It now serves as a museum to the history of medicine
0:07:48 > 0:07:50and the herbs that we used.
0:07:50 > 0:07:51What do you think that is? Have a guess.
0:07:51 > 0:07:53It looks like wood shavings.
0:07:53 > 0:07:56It does look like wood shavings. It's marshmallow. Is it? Yeah.
0:07:56 > 0:07:58Have a listen to this.
0:07:58 > 0:08:02"Whosoever shall take a spoonful of mallows shall that day be
0:08:02 > 0:08:04"free from all diseases that may come to him."
0:08:04 > 0:08:06Wow. That's a claim, isn't it?
0:08:06 > 0:08:08Rose petals,
0:08:08 > 0:08:11which we're going to be using later on for our Turkish delight recipe.
0:08:11 > 0:08:14In olden days, if you were really, really pale,
0:08:14 > 0:08:18they'd give you something like rose water, which is pink, and the
0:08:18 > 0:08:22idea at the time was that it'd put the colour back in your cheeks.
0:08:22 > 0:08:24It would literally give you rosy cheeks which I think is
0:08:24 > 0:08:25really rather lovely.
0:08:27 > 0:08:30There's a specific sweet we're very keen to find out more about
0:08:30 > 0:08:34and hopefully Karen Howell, the museum's curator, can help us.
0:08:35 > 0:08:38We've brought along something today that we know
0:08:38 > 0:08:40has its roots in medicine.
0:08:40 > 0:08:42These are the flying saucer.
0:08:42 > 0:08:46These are a sweet that's evolved from a fine medicine practice.
0:08:46 > 0:08:50The Victorian era had become very gadgety and so the idea is to
0:08:50 > 0:08:54take rice paper and you make these little bowls, really. Yeah.
0:08:54 > 0:08:59You form them with a little machine and you fill your medicine inside.
0:08:59 > 0:09:04Tell us how this crazy medicine sandwich maker works.
0:09:04 > 0:09:08That's a pretty good description of a flying saucer cache maker.
0:09:08 > 0:09:12What you would do is take the discs of rice paper
0:09:12 > 0:09:15and then with the little cup, you'd press into that.
0:09:15 > 0:09:17This is the expertise of a real pharmacist,
0:09:17 > 0:09:20and that makes you the little cup space. OK.
0:09:20 > 0:09:22OK? OK.
0:09:22 > 0:09:23So this is my medicine?
0:09:23 > 0:09:26So this would be my liquorice or something going into the middle,
0:09:26 > 0:09:29Yeah, you pop that into there. Oh, it's looking good so far.
0:09:29 > 0:09:32Yeah, then you take your finger, for now, in the little bowl
0:09:32 > 0:09:35and just dot it round like that.
0:09:35 > 0:09:38It must take absolutely hours to do this. Yes.
0:09:38 > 0:09:42Now what you would do is take another one of these. Flap it on?
0:09:42 > 0:09:45Flap it over, that way. Like that and then flap this over?
0:09:45 > 0:09:48Take the flap, that's it, and pop it over, press down.
0:09:50 > 0:09:54I think you have got a little pochette there. A pochette?
0:09:54 > 0:09:56Or a cache. Ooh, a pochette.
0:09:56 > 0:10:00Aw, it's total rubbish. Total and utter rubbish.
0:10:00 > 0:10:02I'll tell you what, I wouldn't have made a very good
0:10:02 > 0:10:04turn-of-the-century doctor.
0:10:04 > 0:10:08Obviously, making caches was a very skilled and time-consuming practice.
0:10:09 > 0:10:12I think we should stick to making sweets.
0:10:12 > 0:10:16Definitely. Back to the kitchen for our next medicinal treat.
0:10:16 > 0:10:18We're going to make a soothing confection full of
0:10:18 > 0:10:21eastern promise, and originally eaten as a cure for sore throats.
0:10:23 > 0:10:27Say hello to our recipe for rose and pistachio Turkish delight.
0:10:28 > 0:10:32Ooh, rose syrup. I love rose syrup. Give us a smell.
0:10:32 > 0:10:35I love the smell of it.
0:10:35 > 0:10:36Mmm.
0:10:36 > 0:10:39I love the taste of it, and, of course, it's an amazing medicine,
0:10:39 > 0:10:43and how clever those Turks are to put it in Turkish delight.
0:10:43 > 0:10:48And in Turkish it means "throat's ease." Lokum rahat.
0:10:48 > 0:10:51You are the most amazing man I have ever married. I know.
0:10:51 > 0:10:53And possibly my favourite husband of all time.
0:10:53 > 0:10:55Shall we make some? Yes, please.
0:10:57 > 0:11:02This is a two pan recipe. First, Mr G is going to make the syrup.
0:11:02 > 0:11:06Add 900g of granulated sugar to a heavy-bottomed pan.
0:11:06 > 0:11:09A lot of sugar, but a lot of Turkish delight.
0:11:10 > 0:11:13To the sugar, add a tablespoon of lemon juice.
0:11:16 > 0:11:17And 340ml of water.
0:11:19 > 0:11:24Pop straight on to a low heat and heat until the sugar has dissolved.
0:11:24 > 0:11:26For the second part of the recipe,
0:11:26 > 0:11:35put 175g of cornflour into a pan with a teaspoon of cream of tartar.
0:11:35 > 0:11:39crunchy because what you want here is a really soft Turkish delight.
0:11:39 > 0:11:43Then pour in a pint of water and pop the pan on the heat
0:11:43 > 0:11:45and give it a really good stir.
0:11:48 > 0:11:50I've got that on a low to medium heat.
0:11:50 > 0:11:51You don't want to go crazy
0:11:51 > 0:11:54because, when it thickens, it goes really quickly.
0:11:54 > 0:11:56Oh, look at that.
0:11:56 > 0:11:58Suddenly, you've been stirring for a few minutes
0:11:58 > 0:12:01and suddenly the cornflour does its thing.
0:12:01 > 0:12:06Oh, sorry. And starts to really thicken up.
0:12:06 > 0:12:09If you've got any lumps and bumps left in your cornflour,
0:12:09 > 0:12:12just get a balloon whisk in and give it a good old mix up.
0:12:13 > 0:12:16When the sugar has dissolved in the syrup pan,
0:12:16 > 0:12:19place in a thermometer and take the temperature to 118 degrees.
0:12:20 > 0:12:23Any hotter and the Turkish delight will be too firm.
0:12:24 > 0:12:26And we're almost there.
0:12:26 > 0:12:29We've got the syrup in there just doing syrupy things and we've got
0:12:29 > 0:12:35this weird and wonderful wallpaper paste in here
0:12:35 > 0:12:38and the two separately look like they'll never come together
0:12:38 > 0:12:40and make a marriage but they will in a bit.
0:12:42 > 0:12:44Once the syrup reaches 118,
0:12:44 > 0:12:47carefully combine it with the cornflour mixture.
0:12:50 > 0:12:53It starts to look like a sea of icebergs.
0:12:55 > 0:12:57Now, at this stage, it's quite conceivable that you
0:12:57 > 0:13:01might have a bit of a panic on because it does look really,
0:13:01 > 0:13:03really odd but it will come right.
0:13:03 > 0:13:06Just keep stirring it until all the lumps have gone away.
0:13:08 > 0:13:09While I have a sit down,
0:13:09 > 0:13:14Mr G needs to keep the mixture on a low heat for a whole hour,
0:13:14 > 0:13:16stirring the whole time!
0:13:16 > 0:13:20I know it seems like a long time, but trust me, it's worth it.
0:13:21 > 0:13:23Now it's time for the best bits.
0:13:23 > 0:13:27We're going to add the rose syrup, about two teaspoons.
0:13:28 > 0:13:32Next, just a smidgen of natural pink food colouring.
0:13:32 > 0:13:36Don't forget you can always put a bit more in but you can't take it out.
0:13:36 > 0:13:40So, a little drop in, give it a stir, see what you think.
0:13:43 > 0:13:47Finally sprinkle in 100g of shelled pistachios.
0:13:47 > 0:13:49I love pistachios, those little green gems.
0:13:49 > 0:13:52The little crunch from the pistachio against the soft,
0:13:52 > 0:13:55silken texture of the Turkish delight.
0:13:55 > 0:13:58Oh, and they're a beautiful colour.
0:13:58 > 0:14:02Give the mixture a final stir and pour into a lined tin.
0:14:02 > 0:14:04It's like something out of a 1950s b-movie.
0:14:05 > 0:14:09The Blob From The Pink Lagoon.
0:14:09 > 0:14:13Leave in a cool place for a good few hours until fully set.
0:14:13 > 0:14:18There's something so seductive about this confection.
0:14:18 > 0:14:23It is so pink and soft and yielding,
0:14:23 > 0:14:27that makes me think of full moons over the sand dunes. Harem pants?
0:14:27 > 0:14:31Harem pants and the belly dancers and... Ooh. Shall we get dusting?
0:14:31 > 0:14:34I just want to dust it and eat it. Let's do it.
0:14:34 > 0:14:38Mix together equal amounts of icing sugar and cornflour.
0:14:38 > 0:14:39This is called confectioner's sugar.
0:14:39 > 0:14:42And this is very good if you've got something that's quite sticky,
0:14:42 > 0:14:47like Turkish delight, and it stops all the pieces clagging together.
0:14:47 > 0:14:51Cut into small squares and dust in the confectioner's sugar.
0:14:52 > 0:14:53And, you know, you can go
0:14:53 > 0:14:57and you can buy a round wooden drum of Turkish delight but the
0:14:57 > 0:15:02absolute exquisite joy of cutting that piece of Turkish delight,
0:15:02 > 0:15:06I cannot tell you how happy that piece of wibbly wobbly
0:15:06 > 0:15:08pink Turkish delight makes me feel.
0:15:08 > 0:15:09Well worth the effort.
0:15:17 > 0:15:20Our next recipe is a great way to turn your favourite fruit
0:15:20 > 0:15:22into a gorgeous confection.
0:15:24 > 0:15:25It's tangy and chewy
0:15:25 > 0:15:29and a perfect way to sneak fruit into your children's lunchboxes.
0:15:29 > 0:15:32Packed with plums which are rich in vitamin C and K,
0:15:32 > 0:15:36and full of flavour, these are our plum leather belts.
0:15:39 > 0:15:43My plum leather belts are a cinch to make and a joy to chew.
0:15:43 > 0:15:46They're full of fresh fruit and kids really love to find them
0:15:46 > 0:15:48nestling in their lunchboxes.
0:15:48 > 0:15:50First we need six plums.
0:15:50 > 0:15:53Cut the plums in half and take the stones out.
0:15:53 > 0:15:57Handy plum tip. You have that ridge that runs down the plum.
0:15:57 > 0:16:00If you cut the other way,
0:16:00 > 0:16:04twist and turn, you'll be able to pull the stone straight out.
0:16:04 > 0:16:07You can make this recipe with other stoned fruit,
0:16:07 > 0:16:10so whatever you've got in your fruit bowl, or what's in season
0:16:10 > 0:16:16so you could use apricots or nectarines or peaches.
0:16:16 > 0:16:18The whole point of this recipe is to get that sunshine
0:16:18 > 0:16:22and that summeriness into your kids' lunchboxes.
0:16:25 > 0:16:29Give them a rough chop and pop them in a pan on a medium heat
0:16:29 > 0:16:30with 200ml of water.
0:16:32 > 0:16:35Cover with a lid and leave to simmer gently until they are soft.
0:16:35 > 0:16:38By the time that lid comes off, it's going to be juicy
0:16:38 > 0:16:39and lovely and gorgeous.
0:16:41 > 0:16:43So the plums have been cooking for 15 minutes
0:16:43 > 0:16:47and they've changed not just consistency but colour.
0:16:47 > 0:16:49It's like a tequila sunrise.
0:16:49 > 0:16:54It's the most amazing, vibrant pinks and apricots and oranges there.
0:16:54 > 0:16:55Beautiful.
0:16:56 > 0:16:57To give the chewy finish,
0:16:57 > 0:17:01we need three tablespoons of golden caster sugar.
0:17:01 > 0:17:03This will give it a rich toffee flavour too.
0:17:05 > 0:17:08The juice of half a lemon will help the plums keep their colour
0:17:08 > 0:17:10and give it a lovely zingy flavour.
0:17:12 > 0:17:15Get a potato masher in there to break down the plums.
0:17:15 > 0:17:19I'm just going to mash some of those bigger lumps out of there.
0:17:20 > 0:17:22I'm going to leave the skin in there because
0:17:22 > 0:17:25that's the healthiest part of the plum.
0:17:25 > 0:17:28Another ten minutes on the heat will get rid of enough moisture
0:17:28 > 0:17:31then whizz the plum mixture with a stick blender.
0:17:35 > 0:17:37Ooh, look at that.
0:17:37 > 0:17:42That is now the most beautiful sunset colour and it's really,
0:17:42 > 0:17:44really thick and fruity.
0:17:44 > 0:17:47Cover a baking tray with some clingfilm.
0:17:47 > 0:17:49I know you're going to think it's a bit weird putting hot
0:17:49 > 0:17:52things on clingfilm or putting this in the oven
0:17:52 > 0:17:55but I promise you it is absolutely fine.
0:17:55 > 0:17:58But please do check that your clingfilm is suitable for this.
0:17:58 > 0:18:00It should say so on the box.
0:18:00 > 0:18:03I'm just going to pour the puree on to the clingfilm really,
0:18:03 > 0:18:04really slowly.
0:18:04 > 0:18:06There is no hurry.
0:18:08 > 0:18:10If there's someone knocking at the door,
0:18:10 > 0:18:13they can just stay there for five minutes.
0:18:13 > 0:18:16Spread the mixture out so it's about a couple of millimetres thick.
0:18:16 > 0:18:19At this point in time you'll feel like you've got too much
0:18:19 > 0:18:21mixture and it's all going to flood off the sides of the tray,
0:18:21 > 0:18:25but when we cook it, it's going to get thicker and thicker
0:18:25 > 0:18:28and reduce and reduce and the flavours are going to get more
0:18:28 > 0:18:30and more intensified so be brave, hang on in there.
0:18:32 > 0:18:33Last bits.
0:18:35 > 0:18:37And that's all there is to it.
0:18:39 > 0:18:42We're going to put this in the oven for ten hours.
0:18:42 > 0:18:44The best time, I find, to cook this is on a Sunday night.
0:18:44 > 0:18:48Stick it in the oven. It needs to be no hotter than a kitten's breath.
0:18:48 > 0:18:52And by Monday morning it'll be ready to put in lunchboxes.
0:18:54 > 0:18:58If your oven doesn't have kitten's breath settings, 50 degrees will do.
0:18:59 > 0:19:04Ten hours is a long time but you don't have to stand and watch it.
0:19:04 > 0:19:08Spend some quality time tickling kittens or read a book.
0:19:08 > 0:19:10This is ready now.
0:19:10 > 0:19:16It's now turned into this amazing stained glass leather.
0:19:18 > 0:19:20How beautiful is that?
0:19:21 > 0:19:24Stick it on a chopping board.
0:19:24 > 0:19:28When it's completely cool, cut it into 3cm-wide strips.
0:19:28 > 0:19:32And I'm going to roll it up into little wheels of fruitiness.
0:19:35 > 0:19:37Do you want a taste, Mr G?
0:19:41 > 0:19:43You don't expect it to be so fruity, do you?
0:19:43 > 0:19:45That packs a punch. It does, doesn't it?
0:19:45 > 0:19:49You've got the lemon tang. Mm-hmm. And the plum tang.
0:19:49 > 0:19:52And that little bit of sweetness. Gosh, that's really zingy.
0:19:52 > 0:19:54Can you imagine the endless hours of fun you'd have
0:19:54 > 0:19:55in the playground with that?
0:19:57 > 0:20:00These plum leather belts are so scrumptious
0:20:00 > 0:20:02they might not make it into the lunchboxes.
0:20:02 > 0:20:05I might just have to eat them all myself.
0:20:09 > 0:20:11From fruits to roots...
0:20:11 > 0:20:12liquorice!
0:20:12 > 0:20:17The ancient Greeks and Romans ate it to treat coughs,
0:20:18 > 0:20:20Even Napoleon was a fan.
0:20:20 > 0:20:24It was said to aid his digestion and cure his bad breath.
0:20:24 > 0:20:26But we know it better today as a sweet.
0:20:26 > 0:20:30We're going to see a chap who sells nothing but the splendid stuff.
0:20:30 > 0:20:34Lucas Giuliani has been running his stall in London's
0:20:34 > 0:20:35Borough Market for four years,
0:20:35 > 0:20:38selling every variety of liquorice imaginable.
0:20:38 > 0:20:41Hello. You've got the most amazing liquorice stand.
0:20:41 > 0:20:43How many types of liquorice have you got?
0:20:43 > 0:20:46Quite a lot. You know, if you like the sweet ones, I've got them.
0:20:46 > 0:20:47If you like the salty ones...
0:20:47 > 0:20:48The roots are fantastic.
0:20:48 > 0:20:51Britain used to grow a huge amount of liquorice, with the area
0:20:51 > 0:20:55around Pontefract in Yorkshire being the epicentre of production.
0:20:55 > 0:20:58These days, most liquorice comes from Asia.
0:20:59 > 0:21:01It's a very gentle taste, isn't it?
0:21:01 > 0:21:03It does take a while to get the juice out.
0:21:03 > 0:21:06You have to go slow at the beginning so you get the flavour out.
0:21:06 > 0:21:09There's a real medicinal history around liquorice. It is.
0:21:09 > 0:21:12It's used for a lot of infections.
0:21:12 > 0:21:14It's also a very good anti-inflammatory.
0:21:14 > 0:21:17So how do we go from that to liquorice?
0:21:17 > 0:21:20You put the roots in a big pressure cooker. Yeah.
0:21:20 > 0:21:23And you cook it for 18, 20 hours. Just water.
0:21:23 > 0:21:25And then this is the end result once it's cold.
0:21:25 > 0:21:27Do you have any salt liquorice we can try?
0:21:27 > 0:21:30Absolutely, I do have a lot of salty liquorice
0:21:30 > 0:21:32that can really blow your mind.
0:21:33 > 0:21:36In Scandinavian countries, they love salted liquorice,
0:21:36 > 0:21:38something we're not so used to in the UK.
0:21:38 > 0:21:40And it comes in grades of saltiness.
0:21:40 > 0:21:43Single salt, double salt and even triple salt.
0:21:43 > 0:21:46I call these guys salty fish. Bring it on.
0:21:46 > 0:21:48So this is double, yeah?
0:21:50 > 0:21:53Oh, jeepers creepers. Wow, that's zingy.
0:21:53 > 0:21:56Do you like it or hate it? I bet you hate it, I love it.
0:21:56 > 0:21:59The initial salt hit is bang!
0:21:59 > 0:22:02Yeah, then it gets slightly... And then it just goes away.
0:22:02 > 0:22:03It gets sweeter.
0:22:04 > 0:22:08Now, this is the powder which is incredibly delicious.
0:22:08 > 0:22:12So that's the flavour of real liquorice right there.
0:22:12 > 0:22:14Wow, that's amazing. So this is...
0:22:15 > 0:22:19My cheeks are going, "Grrr." It's rich, isn't it? It's fantastic.
0:22:21 > 0:22:25I think what I need is the powder because I'd like to take the
0:22:25 > 0:22:28essence of everything you have here and dissolve it into my caramel.
0:22:28 > 0:22:30Absolutely, thank you very much. Thank you.
0:22:30 > 0:22:34I'm so excited to have such a good quality liquorice powder.
0:22:34 > 0:22:37It's back to the kitchen to make some salt liquorice caramels.
0:22:40 > 0:22:42To start the caramel,
0:22:42 > 0:22:46place 225g of granulated sugar into a heavy bottomed pan,
0:22:46 > 0:22:49along with 175ml of golden syrup.
0:22:50 > 0:22:52It's a good muscle workout.
0:22:55 > 0:22:57Next, it's 200g of condensed milk.
0:22:59 > 0:23:02And 125g of butter.
0:23:02 > 0:23:04Place the pan on to a low heat.
0:23:04 > 0:23:06We need to melt the butter and make sure
0:23:06 > 0:23:08all the sugar has dissolved into the mixture.
0:23:10 > 0:23:12In goes my trusty sugar thermometer.
0:23:12 > 0:23:15The heat needs to be increased slightly to bring the mixture
0:23:15 > 0:23:17up to a gentle boil.
0:23:17 > 0:23:19When the mixture reaches 118 degrees,
0:23:19 > 0:23:22take the thermometer out and whip the pan off the heat.
0:23:23 > 0:23:25Add a sprinkle of flaked sea salt...
0:23:26 > 0:23:29..and two teaspoons of liquorice powder.
0:23:29 > 0:23:32And, because it's brownish, I'm going to add a quarter teaspoon
0:23:32 > 0:23:35of natural black food colouring paste to give my caramels
0:23:35 > 0:23:36a more traditional liquorice colour.
0:23:39 > 0:23:41Give the mixture a good mix with a wooden spoon
0:23:41 > 0:23:44until all the liquorice powder is incorporated
0:23:44 > 0:23:47and the mixture is as dark and glossy as a raven's wing.
0:23:50 > 0:23:52Pour into a 20cm greased and lined baking tin...
0:23:54 > 0:23:57..and sprinkle with a final flourish of flaked sea salt.
0:24:00 > 0:24:03Leave to cool, and, when it's set, cut it up into small squares
0:24:03 > 0:24:05and wrap it in twists of parchment paper.
0:24:08 > 0:24:10These salt liquorice caramels are luscious
0:24:10 > 0:24:13and sticky with a grown-up tang of salt.
0:24:13 > 0:24:16And the perfect medicine for a sweet tooth.
0:24:19 > 0:24:23Mr G just loves a buttered brazil nut.
0:24:23 > 0:24:25I do, and even though they're covered in smooth caramel,
0:24:25 > 0:24:28these brazil nuts are packed with anti-oxidants like selenium
0:24:28 > 0:24:30which supports the immune system.
0:24:31 > 0:24:34This is my recipe for buttered brazils.
0:24:39 > 0:24:42Start by roasting 200g of brazil nuts
0:24:42 > 0:24:44at 180 degrees centigrade for ten minutes.
0:24:47 > 0:24:51I love making buttered brazils almost as much as I like eating them.
0:24:53 > 0:24:58For the caramel coating, put 225g of soft light brown sugar into a pan.
0:24:58 > 0:25:01This will give it a lovely caramel flavour.
0:25:04 > 0:25:053oz of butter.
0:25:05 > 0:25:08Where do you think you are? 1947?
0:25:08 > 0:25:1075g of butter.
0:25:10 > 0:25:12Thank you.
0:25:12 > 0:25:15Next, pour in 50ml of water.
0:25:16 > 0:25:19And finally, half a teaspoon of cream of tartar which will stop
0:25:19 > 0:25:21the sugar from crystallising
0:25:21 > 0:25:24and give the brazil nuts a gorgeous, lovely, clear coating.
0:25:25 > 0:25:27Pop the pan on to a low heat.
0:25:27 > 0:25:30I'm just going to melt the butter and dissolve the sugar
0:25:30 > 0:25:33and get it up to a gentle boil.
0:25:36 > 0:25:37The sugar's now dissolved.
0:25:37 > 0:25:41Just checking on the back of a spoon, make sure there's no crystals there.
0:25:41 > 0:25:44If you can still see sugar crystals on the back of the spoon
0:25:44 > 0:25:46then leave it on the heat for a little longer.
0:25:47 > 0:25:49Pop a sugar thermometer into the pan
0:25:49 > 0:25:53and take the temperature up to 130 degrees centigrade.
0:25:53 > 0:25:58OK, so that's reached 130, take it off the heat.
0:25:58 > 0:26:02You can do these individually but I like to grab a handful,
0:26:02 > 0:26:06drop them into the caramel and give them a good stir around.
0:26:09 > 0:26:11When you take it off the heat, sometimes the caramel's
0:26:11 > 0:26:14a little bit too thin to give the nuts a good coating
0:26:14 > 0:26:17so just leave it for a minute or two and it'll start thickening up
0:26:17 > 0:26:20and you'll get a really good coat on the brazil nut.
0:26:20 > 0:26:24Just look at the colour of that caramel, that's gorgeous. Glossy.
0:26:25 > 0:26:28Beautiful. That's what you're looking for.
0:26:30 > 0:26:32Place the coated brazil nuts to cool on a baking sheet lined with
0:26:32 > 0:26:35either a silicone mat or baking parchment.
0:26:37 > 0:26:42Make sure the caramel's coated as best you can around the nuts.
0:26:42 > 0:26:44How gorgeous and inviting is that?
0:26:44 > 0:26:47Do you know that brazil nuts...
0:26:47 > 0:26:49come from Brazil? No surprise there.
0:26:50 > 0:26:54But they come from trees that grow up to 150 feet tall.
0:26:56 > 0:27:00And these little fellas come in pods of between 8 and 20 nuts.
0:27:00 > 0:27:05So, just imagine, these pods, they weigh 5kg,
0:27:05 > 0:27:07falling out of a tree from 150 feet.
0:27:10 > 0:27:13Look at that. Gorgeous. It's a really simple recipe.
0:27:15 > 0:27:18Lovely thing to do. It's extremely therapeutic.
0:27:19 > 0:27:21They'll take about an hour to set.
0:27:22 > 0:27:25So the caramel has set now on the brazils.
0:27:25 > 0:27:27Look at that.
0:27:27 > 0:27:28You can see the clear,
0:27:28 > 0:27:33shiny golden casing of the caramel around the brazil nut there.
0:27:33 > 0:27:36Perfect. Beautiful.
0:27:36 > 0:27:38I think that's mine.
0:27:41 > 0:27:42That's gorgeous.
0:27:42 > 0:27:46Caramel's just melting away from the brazil nut.
0:27:46 > 0:27:48Would you like to try one of my gorgeous buttered brazils?
0:27:48 > 0:27:51Ooh, I'd love to try one of your gorgeous buttered brazils.
0:27:55 > 0:27:56Good shot.
0:27:59 > 0:28:02Mr Greenwood has long thought that the secret to happiness
0:28:02 > 0:28:07is a glass of malt whisky, a roaring fire and a dish of buttered brazils.
0:28:07 > 0:28:08He is not far wrong.
0:28:11 > 0:28:14Next time, we'll be making sweets that are great to share with chums.
0:28:14 > 0:28:17From our lemon and blueberry nougat, laden with blueberries
0:28:17 > 0:28:19and crystallised lemon... Oh, look at that.
0:28:19 > 0:28:22..to our gingerbread latte fudge which slips down perfectly with
0:28:22 > 0:28:25a cup of coffee. That is really good.
0:28:25 > 0:28:27And our cherry chapel hat-pegs with a craftily concealed
0:28:27 > 0:28:29tipple of cherry brandy.
0:28:29 > 0:28:31They are really quite fabulous.
0:29:01 > 0:29:02INDIAN MUSIC
0:29:02 > 0:29:05Helicopter ride to the hotel? Possible.
0:29:08 > 0:29:12Have somebody play bagpipe at the airport to welcome you? Possible.
0:29:12 > 0:29:15Whichever car you like, with Wi-Fi inside? Possible.
0:29:15 > 0:29:18Can I get you a pink elephant? I'll try!
0:29:18 > 0:29:20See, the Indian philosophy dictates that
0:29:20 > 0:29:23anybody who comes to your house is not a guest, but he's God.
0:29:23 > 0:29:25I'm a guest.