0:00:02 > 0:00:23This is the show where we bring together
0:00:28 > 0:00:31Today we're looking at things linked to the letter Q.
0:00:31 > 0:00:34And here's just some of what we've got on the menu.
0:00:35 > 0:00:39Hail the quail with a ravioli dish from Raymond Blanc.
0:00:39 > 0:00:42We are going to fill the middles of the ravioli
0:00:42 > 0:00:44with a beautiful quail's egg.
0:00:44 > 0:00:46And if you wish,
0:00:46 > 0:00:48hen's egg. You decide.
0:00:48 > 0:00:52Quince jelly accompanies a meaty treat from the Hairy Bikers.
0:00:52 > 0:00:54Half a jar of that, and melt that down.
0:00:56 > 0:00:58And the Saturday Kitchen team
0:00:58 > 0:01:00bow before Matt Tebbutt's queen of puddings.
0:01:00 > 0:01:02Some hefty, hefty meringue on there!
0:01:05 > 0:01:06Q's one of those tricky letters,
0:01:06 > 0:01:10but it strikes me there's an obvious place to begin - with quiche.
0:01:10 > 0:01:12Now, traditionally considered to be a French dish,
0:01:12 > 0:01:14where better to start
0:01:14 > 0:01:32than with Rachel Khoo and her little Paris kitchen?
0:01:32 > 0:01:35Most busy Parisians would usually buy this.
0:01:35 > 0:01:38I'm going to start off with 90g of soft butter,
0:01:38 > 0:01:40unsalted.
0:01:40 > 0:01:43Add a teaspoon of sugar and a pinch of salt
0:01:43 > 0:01:46and cream it all together.
0:01:46 > 0:01:48OK, I'm going to add my flour.
0:01:48 > 0:01:50I've got 180g of plain flour.
0:01:50 > 0:01:54Two egg yolks - they give a lovely yellow colour
0:01:54 > 0:01:56and a richness to the pastry.
0:01:56 > 0:02:00Then add a couple of tablespoons of cold water.
0:02:02 > 0:02:03Just want to mix everything together,
0:02:03 > 0:02:06and what will happen is it will get this kind of sandy texture.
0:02:06 > 0:02:10At this point, you can use your hand to bring the dough together.
0:02:12 > 0:02:13It's coming together.
0:02:13 > 0:02:15Clingfilm.
0:02:19 > 0:02:20Put your pastry in the fridge.
0:02:20 > 0:02:24Best is overnight. If you haven't got the time,
0:02:24 > 0:02:42half an hour to an hour.
0:02:42 > 0:02:45That way, you don't need to use any flour.
0:02:45 > 0:02:46You don't make any mess, and also,
0:02:46 > 0:02:49your pastry won't stick to the board.
0:02:51 > 0:02:53It's a bit hard at the beginning to roll it out,
0:02:53 > 0:02:56so if you bash it, it softens it up, makes it easier, and it's fun too.
0:02:56 > 0:02:58It's a bit therapeutic.
0:02:58 > 0:03:00If you have anger issues, this is what you need to do.
0:03:02 > 0:03:05Roll out your pastry base so that it overlaps the top of the tin
0:03:05 > 0:03:07by a few inches all round.
0:03:07 > 0:03:10And don't forget to flour and butter your tin.
0:03:10 > 0:03:11OK.
0:03:13 > 0:03:16Peel off your paper.
0:03:17 > 0:03:21And then you want to gently push it in the tin.
0:03:21 > 0:03:23Once the pastry's firmly in,
0:03:23 > 0:03:26you can get rid of the excess and fill in any cracks.
0:03:26 > 0:03:29All you need to do is take your rolling pin...
0:03:31 > 0:03:33..and then roll over the top.
0:03:33 > 0:03:34As simple as that.
0:03:53 > 0:03:56Now you can crack on with the traditional filling.
0:03:56 > 0:03:59All you need for your Quiche Lorraine
0:03:59 > 0:04:02is eggs, smoky bacon and cream.
0:04:02 > 0:04:04Any additional ingredients,
0:04:04 > 0:04:06it's not a Quiche Lorraine any more.
0:04:06 > 0:04:09To start, some smoky bacon.
0:04:09 > 0:04:11Throw in your lardons -
0:04:11 > 0:04:12150g.
0:04:12 > 0:04:15And you need four eggs
0:04:15 > 0:04:16and two egg yolks.
0:04:20 > 0:04:23I'm going to add my double cream - 300 millilitres.
0:04:23 > 0:04:26Or I sometimes use creme fraiche.
0:04:27 > 0:04:29Salt.
0:04:29 > 0:04:30Black pepper.
0:04:30 > 0:04:34Most Parisians have their own little twist on this recipe.
0:04:34 > 0:04:37But for once, I'm sticking to the classic.
0:04:37 > 0:04:39Only three ingredients make up this filling,
0:04:39 > 0:04:42so get the best quality you can.
0:04:42 > 0:04:44When your lardons are crispy,
0:04:44 > 0:05:02drain them and scatter into your pastry base.
0:05:02 > 0:05:04Don't rush this part,
0:05:04 > 0:05:06otherwise it'll land on the floor.
0:05:06 > 0:05:09Leave it for 40 minutes at 180 degrees.
0:05:09 > 0:05:11For a veggie version,
0:05:11 > 0:05:14add roasted vegetables,
0:05:14 > 0:05:16or if you fancy fish, asparagus and smoked salmon
0:05:16 > 0:05:18make a great combination.
0:05:18 > 0:05:20The perfume of Quiche Lorraine -
0:05:20 > 0:05:22nothing more appetising!
0:05:22 > 0:05:24And then get it out my little oven...
0:05:26 > 0:05:28Mmm, yum! A bit hot.
0:05:29 > 0:05:31Take the whole tray.
0:05:33 > 0:05:35That quiche looks perfect.
0:05:35 > 0:05:38It's got the crust, which is crisp, golden top...
0:05:38 > 0:05:39It's set nicely.
0:05:39 > 0:05:42The filling should set with a slight wobble.
0:05:42 > 0:05:44So cut yourself a slice...
0:05:46 > 0:05:48Wow! I've cut myself a big slice.
0:05:48 > 0:05:50So simple, yet...
0:05:52 > 0:05:53..really delicious.
0:06:14 > 0:06:17And here's a great example from Nigel Slater.
0:06:19 > 0:06:21Here's an idea for a really quick vegetable curry.
0:06:25 > 0:06:27This dish is based around aubergine.
0:06:32 > 0:06:34They need about half an hour
0:06:34 > 0:06:35in a colander and sink...
0:06:35 > 0:06:38with a little bit of salt on them.
0:06:38 > 0:06:40And that just draws out...
0:06:40 > 0:06:43some of the water in the aubergine.
0:06:43 > 0:06:45And then they don't drink all your precious olive oil.
0:06:45 > 0:06:47Whilst they are softening,
0:06:47 > 0:06:49roughly chop up some onions
0:06:49 > 0:06:51and add to a hot pan,
0:06:51 > 0:06:52along with some chopped garlic
0:06:52 > 0:06:54and some finely shredded ginger.
0:06:57 > 0:07:00I'm going to let those soften a bit before I put the spices in.
0:07:01 > 0:07:03I don't want the spices to burn.
0:07:03 > 0:07:04So I'll wait until that's...
0:07:23 > 0:07:26a flurry of dried chilli flakes,
0:07:26 > 0:07:28a spoonful of turmeric...
0:07:30 > 0:07:32..and a scattering of cumin seeds.
0:07:37 > 0:07:39Then add some chopped tomatoes,
0:07:39 > 0:07:40some water
0:07:40 > 0:07:42and season with salt and pepper.
0:07:47 > 0:07:49So these have relaxed a little bit.
0:07:49 > 0:07:52The salt has just drawn out a few juices.
0:07:52 > 0:07:54And they're just much softer.
0:07:54 > 0:07:57If you haven't got a griddle,
0:07:57 > 0:07:59you could do these under an overhead grill.
0:07:59 > 0:08:01Or of course you could just fry them in oil.
0:08:01 > 0:08:03All you want to do is soften them.
0:08:04 > 0:08:07So that they can go in there and just bubble away.
0:08:10 > 0:08:12Once the aubergines are in the pot,
0:08:12 > 0:08:14let them simmer for about half an hour.
0:08:14 > 0:08:32You want them to be nice and squishy.
0:08:32 > 0:08:34You see, that's quite hot.
0:08:34 > 0:08:36HE COUGHS I want to calm it down!
0:08:38 > 0:08:41There's several ways to calm a curry down.
0:08:41 > 0:08:43For me, the best is yoghurt.
0:08:43 > 0:08:45You can use any dairy produce.
0:08:45 > 0:08:48You know, when you add dairy produce
0:08:48 > 0:08:49to a curry,
0:08:49 > 0:08:51it quite often curdles.
0:08:51 > 0:08:54And there's so many different ways to stop it curdling.
0:08:54 > 0:08:57I think the easiest way is to switch off the heat.
0:08:58 > 0:09:01It's only when the dairy produce boils
0:09:01 > 0:09:03it actually causes you any trouble.
0:09:03 > 0:09:04And if it does curdle,
0:09:04 > 0:09:06and sometimes they do,
0:09:06 > 0:09:08it really isn't the end of the world.
0:09:08 > 0:09:10It's not going to affect the flavour -
0:09:10 > 0:09:13it's just going to look a little bit grainy.
0:09:13 > 0:09:15As it's so punchy,
0:09:15 > 0:09:16I'm also adding some creme fraiche -
0:09:16 > 0:09:20another soothing element that will thicken your curry.
0:09:21 > 0:09:23Pop in some fresh coriander
0:09:23 > 0:09:45and mint leaves, to help soften the blow.
0:09:45 > 0:09:46Quite bright.
0:09:49 > 0:09:51Makes my eyes water!
0:09:51 > 0:09:53But there's also a silkiness, a softness to it,
0:09:53 > 0:09:55that's come from the dairy produce.
0:09:55 > 0:09:57And then there's the freshness of the ginger
0:09:57 > 0:09:59and the earthiness of the turmeric.
0:09:59 > 0:10:01And it's just really rather gorgeous.
0:10:05 > 0:10:07Don't be afraid of your spices.
0:10:07 > 0:10:11The only way you'll really get to grips with how much spice to use
0:10:11 > 0:10:13is to try it.
0:10:13 > 0:10:14Go on!
0:10:15 > 0:10:17Remember the glass of water.
0:10:19 > 0:10:20Now quail's eggs,
0:10:20 > 0:10:22which, for their size,
0:10:22 > 0:10:25have got larger yolks than hen's eggs
0:10:25 > 0:10:27and a stronger flavour also.
0:10:27 > 0:10:29Which is why Valentine Warner is using them
0:10:29 > 0:10:31and a load of other fantastic ingredients
0:10:31 > 0:10:33for his rather wonderful potato salad.
0:10:54 > 0:10:58And they hold their own beautifully when sliced up and put into salads.
0:11:00 > 0:11:02The reason you use cold water
0:11:02 > 0:11:04is because they'll cook more evenly
0:11:04 > 0:11:06and they'll be cooked perfectly all the way through.
0:11:08 > 0:11:09Take some quail's eggs...
0:11:09 > 0:11:11Adorable, sweet little pebbles.
0:11:11 > 0:11:14..and boil for a couple of minutes.
0:11:14 > 0:11:17Finely dice half a red onion.
0:11:17 > 0:11:20This really must be chopped super fine.
0:11:20 > 0:11:22Teeny-weeny, minuscule.
0:11:22 > 0:11:24Microscopic.
0:11:24 > 0:11:27Put into your salad bowl, then add a handful of capers
0:11:27 > 0:11:29and several anchovies.
0:11:29 > 0:11:32Really...just put these in. They're fantastic.
0:11:32 > 0:11:34One for...
0:11:34 > 0:11:35me.
0:11:35 > 0:11:38I could eat those all day, like a seagull,
0:11:38 > 0:11:39gulping them down.
0:11:39 > 0:11:42Chop up a generous amount of tarragon,
0:11:42 > 0:11:45curly parsley and chives.
0:12:04 > 0:12:06Mix it properly so that when you take a bite,
0:12:06 > 0:12:09you've got everything on it - all the herbs, the anchovy,
0:12:09 > 0:12:11you've got a caper sticking on the bottom,
0:12:11 > 0:12:13you've got a piece of onion sticking on the side.
0:12:13 > 0:12:16You're getting everything with each mouthful.
0:12:17 > 0:12:19Finally, a scattering of parsley
0:12:19 > 0:12:21and a touch of olive oil.
0:12:29 > 0:12:32I'm really tasting the new potatoes - sweet, firm,
0:12:32 > 0:12:34delicious in texture, and all around
0:12:34 > 0:12:39are interesting little things with creamy, glossy mayonnaise.
0:12:39 > 0:12:41It's a wonderful summer salad.
0:12:41 > 0:12:44What a great place to start with quail's eggs.
0:12:44 > 0:12:47Now, for the really ambitious amongst you,
0:12:47 > 0:12:50here's Raymond Blanc with an amazing example
0:12:50 > 0:12:52of how else you can use them.
0:12:54 > 0:13:15A single poached egg, encased in spinach and Parmesan,
0:13:15 > 0:13:18to give the stretch of the pasta.
0:13:18 > 0:13:20It has been rested half an hour in the fridge.
0:13:20 > 0:13:23Or up to two hours if you want to.
0:13:23 > 0:13:26It's then... Oh, my God, that's a horrible one you've given me again!
0:13:26 > 0:13:31Raymond rolls the pasta until it becomes almost transparent.
0:13:33 > 0:13:34You notice the pas...
0:13:34 > 0:13:36METAL CLINKS
0:13:36 > 0:13:38It's a good design(!)
0:13:38 > 0:13:40It's like an old battered car.
0:13:43 > 0:13:45Adam, could I have a tray, please?
0:13:47 > 0:13:49I can see already...
0:13:49 > 0:13:51I can see my hands behind.
0:13:51 > 0:13:53I can see it from here, anyway!
0:13:53 > 0:13:56The pasta is covered and chilled.
0:13:56 > 0:13:58In the fridge.
0:13:58 > 0:14:00Tres bien.
0:14:00 > 0:14:03So now we're going to prepare the filling, OK, for the ravioli.
0:14:04 > 0:14:25To finely chopped cooked spinach,
0:14:25 > 0:14:27which is going to hold the quail egg later.
0:14:28 > 0:14:31Tres bien. So you've got your little nest here.
0:14:31 > 0:14:33While the spinach mix chills,
0:14:33 > 0:14:35Raymond prepares his star ingredient.
0:14:36 > 0:14:39We are going to fill the middles of the ravioli
0:14:39 > 0:14:41with a beautiful quail's egg.
0:14:41 > 0:14:43And if you wish,
0:14:43 > 0:14:45hen's egg. You decide.
0:14:46 > 0:14:49The eggs go into gently boiling water and a dash of vinegar.
0:14:51 > 0:14:55You need the vinegar to firm up the egg white around the yolk,
0:14:55 > 0:14:57so it's tight together,
0:14:57 > 0:15:00unless your egg white has just been come out from the hen.
0:15:01 > 0:15:03And it's pretty rare to get them like that.
0:15:04 > 0:15:07The hen's eggs are poached for one and a half minutes.
0:15:07 > 0:15:09The quail's eggs take 30 seconds.
0:15:11 > 0:15:13So we're going to place delicately...
0:15:15 > 0:15:34..our eggs
0:15:36 > 0:15:39Next, Raymond moves on to the ravioli.
0:15:39 > 0:15:40Tres bien.
0:15:43 > 0:15:45You can stretch it a little bit.
0:15:45 > 0:15:48But no holes, because the water will lock itself inside
0:15:48 > 0:15:51and your ravioli will be completely ruined.
0:15:52 > 0:15:55He presses the pasta together without using egg or water to bind.
0:15:57 > 0:15:59And you push...
0:15:59 > 0:16:02You stick the two ravioli sheets together.
0:16:04 > 0:16:06And you make sure you push very hard. You don't want any air here.
0:16:06 > 0:16:09And use the cutter.
0:16:13 > 0:16:15With the ravioli assembled,
0:16:15 > 0:16:18Raymond moves on to make a light sauce of beurre blanc.
0:16:20 > 0:16:22To a hot pan of shallots and reduced vinegar,
0:16:22 > 0:16:24he adds water, cold butter...
0:16:24 > 0:16:46By putting cold butter, you can create an emulsion.
0:16:46 > 0:16:48C'est facile.
0:16:48 > 0:16:50It's much easier. I think everyone should speak French!
0:16:50 > 0:16:52It would be much easier!
0:16:59 > 0:17:01Tres bien. The quail eggs are ready.
0:17:04 > 0:17:07To serve, Raymond drizzles the beurre blanc around the ravioli,
0:17:07 > 0:17:09adds chicken jus
0:17:09 > 0:17:12and a scattering of sauteed wild mushrooms.
0:17:12 > 0:17:15Crushed hazelnuts add another layer of taste and texture.
0:17:17 > 0:17:20And the finishing touch - some deep-fried sage leaves.
0:17:20 > 0:17:23They're very crusty.
0:17:23 > 0:17:24Really delicious.
0:17:24 > 0:17:26And the micro-herbs.
0:17:57 > 0:18:00To start off this dish, we need to make a pickling liquor.
0:18:04 > 0:18:06Which will be a combination
0:18:06 > 0:18:08of sweet and sour flavours.
0:18:08 > 0:18:10So, for the sour, I'm using white wine vinegar,
0:18:10 > 0:18:12star anise and coriander.
0:18:15 > 0:18:16Now for the sweet -
0:18:16 > 0:18:17a couple of teaspoons of sugar,
0:18:17 > 0:18:19and add a little bit of water.
0:18:20 > 0:18:23This is where the name escabeche comes from.
0:18:23 > 0:18:25Basically, escabeche is Spanish for pickling.
0:18:25 > 0:18:26And it's something I learned to use
0:18:26 > 0:18:29when I worked at a famous restaurant in Spain called El Bulli.
0:18:29 > 0:18:30We used a lot of pickling -
0:18:30 > 0:18:33we pickled walnuts, we would pickle the fresh almonds,
0:18:33 > 0:18:34ready for the winter dishes.
0:18:34 > 0:18:37And it's a great way to do vegetables.
0:18:38 > 0:18:39On to the carrots.
0:18:39 > 0:18:42All I'm doing is peeling them, straight down,
0:18:42 > 0:18:44and slicing quite thick.
0:18:44 > 0:18:45When I was growing up as a small boy,
0:18:45 > 0:19:06Mum used to have a hotel in Skegness.
0:19:06 > 0:19:09inside the vegetables, so when you serve them to your guests,
0:19:09 > 0:19:11or to your family, they taste of the actual vegetable.
0:19:11 > 0:19:13That's what we're after.
0:19:14 > 0:19:16Next, prepare the shallots.
0:19:18 > 0:19:21What we're after is these beautiful petals.
0:19:21 > 0:19:24Remove the centre hearts and separate the petals.
0:19:27 > 0:19:29Now for the star ingredient - the white cabbage.
0:19:31 > 0:19:33It's one of those cabbages people don't use enough at home.
0:19:33 > 0:19:35They taste so great.
0:19:35 > 0:19:37Because inside, where the stalk is,
0:19:37 > 0:19:39you can already see where it's starting to
0:19:39 > 0:19:41release those beautiful juices.
0:19:41 > 0:19:43That's where all the nutrients are. It tastes great.
0:19:43 > 0:19:46It's so healthy for you, and most people at home
0:19:46 > 0:19:47cut it out and throw it away.
0:19:47 > 0:19:49But I'm going to blanch it, along with the leaves.
0:19:49 > 0:19:52Cut a V shape into the cabbage,
0:19:52 > 0:19:55then slice around the top and go in round the back.
0:19:55 > 0:20:16Trim down the heart and shave into ribbons.
0:20:16 > 0:20:18That only exists when you overcook the cabbage.
0:20:18 > 0:20:20With this, I guarantee there will be no smells.
0:20:20 > 0:20:23Because I'm using the cabbage to create a salad texture,
0:20:23 > 0:20:24and have some bite,
0:20:24 > 0:20:27it only needs to be blanched for around 30 seconds.
0:20:27 > 0:20:28As you can see already now,
0:20:28 > 0:20:31it's starting to go a little bit translucent.
0:20:31 > 0:20:33And we're pretty much there with it,
0:20:33 > 0:20:35because you want a bit of crunch - it is a salad, after all.
0:20:35 > 0:20:39The cabbage leaves are ready, so in they go to the iced water.
0:20:41 > 0:20:44Now blanch the cabbage stalks in the boiling water,
0:20:44 > 0:20:47followed by the carrots and shallots.
0:20:47 > 0:20:50And again, when softened, transfer to the iced water.
0:20:53 > 0:20:55Then remove when they feel cool.
0:20:57 > 0:20:59And finally, slice out the vein from the cabbage,
0:20:59 > 0:21:01as it's too chewy for the salad.
0:21:02 > 0:21:04So now we're going to cook the quail.
0:21:06 > 0:21:26As you can see, these birds are very small,
0:21:28 > 0:21:30They'll only need a couple of minutes in the pan.
0:21:30 > 0:21:33Then pop into the oven for four to six minutes
0:21:33 > 0:21:35on 180 degrees.
0:21:35 > 0:21:37Now put all the veg into the pickling liquor.
0:21:37 > 0:21:40It's marvellous to see the combination and colours
0:21:40 > 0:21:42of cabbage stalks and leaves,
0:21:42 > 0:21:44carrots and shallots, all coming together.
0:21:44 > 0:21:46Season.
0:21:48 > 0:21:51You've got these beautiful cabbage smells,
0:21:51 > 0:21:52which are a far cry
0:21:52 > 0:21:54from those old stinky cabbage smells Mum used to do.
0:21:54 > 0:21:56Gosh, she is going to kill me!
0:21:58 > 0:21:59Remove the quail from the oven,
0:21:59 > 0:22:01take the birds off the tray and set aside.
0:22:03 > 0:22:06I want to use the same pan to saute the chanterelle mushrooms,
0:22:06 > 0:22:08which will take just a few seconds to cook.
0:22:10 > 0:22:13And I'm adding a few sprigs of thyme for extra flavour.
0:22:14 > 0:22:16Now all that's left is to serve.
0:22:36 > 0:22:38Then we put over the...
0:22:38 > 0:22:40carrot tops.
0:22:40 > 0:22:43Drizzle over a little sauce, and it's done.
0:22:44 > 0:22:47My succulent white cabbage escabeche with free-range quails
0:22:47 > 0:22:48and golden chanterelles.
0:22:52 > 0:22:54And now we move on to quince.
0:22:54 > 0:22:56And they come from the same family as apples and pears,
0:22:56 > 0:22:59but unlike them, they are not eaten raw.
0:22:59 > 0:23:02However, when cooked or turned into a jelly,
0:23:02 > 0:23:05they add a wonderful extra dimension to your dish,
0:23:05 > 0:23:07as demonstrated here by the Hairy Bikers.
0:23:09 > 0:23:12For our contribution, we've scoured the country
0:23:12 > 0:23:14and I think we've got a winner.
0:23:14 > 0:23:15It's a potato.
0:23:15 > 0:23:16No, we've got Oxford potatoes.
0:23:16 > 0:23:19We've found it. It's goat and quince.
0:23:19 > 0:23:21It's an Oxford goat.
0:23:21 > 0:23:23We thought we'd make a dauphinoise.
0:23:23 > 0:23:26Dauphinoise - that's French!
0:23:26 > 0:23:28It's Oxford potatoes!
0:23:28 > 0:23:48It's, you know, an amalgam.
0:23:50 > 0:23:52Alex James's rock and roll goat's cheese!
0:23:52 > 0:23:53Just crumble that.
0:23:53 > 0:23:57So what do you reckon? Do you think this will work, Emily?
0:23:57 > 0:23:58Yeah, I don't see why not.
0:23:58 > 0:24:00More enthusiastic, you know!
0:24:00 > 0:24:02It will be great.
0:24:05 > 0:24:07I'm just chopping some garlic now.
0:24:07 > 0:24:09That's going to sit on top of the goat's cheese.
0:24:09 > 0:24:13Going to cook down the goat's cheese into my magnificent spuds.
0:24:13 > 0:24:15So instead of just all cream on this,
0:24:15 > 0:24:17we're using half goat's milk as well.
0:24:17 > 0:24:18Makes sense.
0:24:18 > 0:24:21You just pour enough in until it comes to the surface.
0:24:21 > 0:24:23Don't be mean.
0:24:23 > 0:24:24Plenty of cream.
0:24:24 > 0:24:28So it's basically just below the last level of potatoes, mate?
0:24:28 > 0:24:32Yes. The goat's milk I feel will give us the edge.
0:24:32 > 0:24:35I'm going to put some more butter on the potatoes.
0:24:35 > 0:24:37Just to make sure if the first layer didn't kill you,
0:24:37 > 0:24:57the last one will!
0:24:57 > 0:24:58Thank you very much.
0:24:58 > 0:25:01There we are. The main event.
0:25:03 > 0:25:06This is two loins of goat meat.
0:25:06 > 0:25:08It's as fine as you like.
0:25:08 > 0:25:09It's a bit like lamb, isn't it?
0:25:09 > 0:25:12It's lovely. But what I'm worried about is it may dry out. Yeah.
0:25:12 > 0:25:15So I'm going to do little noisettes,
0:25:15 > 0:25:16wrap them in bacon,
0:25:16 > 0:25:20sear them, then bake in the oven for about 10 to 15 minutes,
0:25:20 > 0:25:21so they're still juicy on the inside,
0:25:21 > 0:25:23but caramelised on the outside.
0:25:23 > 0:25:26What we do, for this noisette,
0:25:26 > 0:25:29we're going to take two knuckles - one knuckle, two -
0:25:29 > 0:25:30in depth.
0:25:30 > 0:25:32So we want about that size of noisette.
0:25:32 > 0:25:34It's a twin-knuckle noisette.
0:25:34 > 0:25:38I'll show you why - because that sits. That's going to sit lovely.
0:25:38 > 0:25:40And as Dave wraps it...
0:25:40 > 0:25:42So about that size.
0:25:42 > 0:25:46Because I'm clumsy, I'll secure the bacon with a cocktail stick.
0:25:46 > 0:25:48Fantastic.
0:25:48 > 0:26:05I've got to admit, I think the sous-vide method of cooking
0:26:05 > 0:26:09I didn't toast the caraway seeds, cos I want them to be fresh.
0:26:09 > 0:26:11I kind of want the caraway to be absorbed
0:26:11 > 0:26:13into that lovely flavour of the carrot,
0:26:13 > 0:26:16so you taste more carrot than you do caraway.
0:26:16 > 0:26:18Sometimes if you do caraway in bread,
0:26:18 > 0:26:20you soak it in boiling water first.
0:26:20 > 0:26:22The trademark big knob of butter.
0:26:22 > 0:26:24Right.
0:26:24 > 0:26:25Perfect, Mr King.
0:26:25 > 0:26:28These are going to go in the oven for about five minutes,
0:26:28 > 0:26:31at about 180 degrees. Take them out, let them rest,
0:26:31 > 0:26:33then we're not too far away from plating up.
0:26:36 > 0:26:38I've got me garlic sweating down in the butter
0:26:38 > 0:26:39to make me glaze.
0:26:39 > 0:26:41I don't want that to burn, though.
0:26:41 > 0:26:43I'm going to have some hot oil here,
0:26:43 > 0:26:45because I reckon a really nice finishing touch
0:26:45 > 0:26:49is going to be a crispy fried sage leaf.
0:26:49 > 0:26:51Now, look - the secret of good vegetable is
0:26:51 > 0:26:53not to overcook them.
0:26:53 > 0:26:55Even though we'll puree them, we want to maintain the flavour.
0:26:55 > 0:26:57Look - there's a little crack to it.
0:26:57 > 0:27:17There's a little snap to it, which means that...
0:27:17 > 0:27:19I've drained the carrots with the caraway seed.
0:27:19 > 0:27:21I'll pop them into our lovely little liquidiser.
0:27:21 > 0:27:25At this point, because of the heat of the carrots,
0:27:25 > 0:27:27I'm going to put some butter in there.
0:27:28 > 0:27:30That's you - you're off. Carrot puree.
0:27:34 > 0:27:36Got some rosemary in there now.
0:27:37 > 0:27:39The jelly's melting with the garlic and butter...
0:27:39 > 0:27:41The goat!
0:27:43 > 0:27:44Oh, yeah!
0:27:44 > 0:27:46That just needs to rest now.
0:27:46 > 0:27:48A cornucopia of loveliness, dude.
0:27:48 > 0:27:51It's got bounce. Nice. Doing all right.
0:27:51 > 0:27:53Right.
0:27:53 > 0:27:55Into my glaze,
0:27:55 > 0:27:58a couple of spoonfuls of beef stock.
0:27:58 > 0:28:00Why beef?
0:28:00 > 0:28:01It's all I've got.
0:28:01 > 0:28:03Fair enough!
0:28:03 > 0:28:06We're on the road, you know!
0:28:06 > 0:28:26That's tempering the jelly to a glaze.
0:28:26 > 0:28:27They're going to go crispy,
0:28:27 > 0:28:29and each one is going to surmount me noisettes.
0:28:29 > 0:28:32It'll only take a minute. Like popcorn.
0:28:32 > 0:28:34I've got my crispy sage leaves.
0:28:34 > 0:28:38All that remains for me to do is check the seasoning on the glaze.
0:28:42 > 0:28:44SI WHIMPERS
0:28:44 > 0:28:45Hot!
0:28:45 > 0:28:47Mr King, get your smackers round that.
0:28:49 > 0:28:50That's awesome.
0:28:52 > 0:28:55Dauphinoise. If I cut a square like that...
0:28:55 > 0:28:57And that square into three on there.
0:28:57 > 0:29:00Do you want a trick to do that so it doesn't move? Have you got a trick?
0:29:00 > 0:29:03Put down a board on top of it and cut round. She's got a trick.
0:29:05 > 0:29:06If you press that down,
0:29:06 > 0:29:09it's not going to move and you get a straight line.
0:29:09 > 0:29:12Emily, you know we love you in all sorts of weird ways.
0:29:12 > 0:29:14Look at that.
0:29:14 > 0:29:16This is an awful convoluted way to cut a square out!
0:29:16 > 0:29:35But it's working. That wasn't any criticism!
0:29:37 > 0:29:38Healthy portions, aren't they?
0:29:38 > 0:29:40They are healthy portions, yes.
0:29:40 > 0:29:42We wouldn't make any money if we had a restaurant, us!
0:29:44 > 0:29:47You're hoping that's going to melt? Not bothered, really.
0:29:49 > 0:29:52Doesn't matter if it melts.
0:29:53 > 0:29:55It's almost like having a bit of chutney on the top.
0:29:57 > 0:29:59Just a little bit of crispy sage leaf.
0:30:01 > 0:30:03It'll break down nicely with the rest of it.
0:30:03 > 0:30:05Nice textures there as well.
0:30:06 > 0:30:07There we go!
0:30:07 > 0:30:10Presentation is very impressive. Thanks, Chef.
0:30:10 > 0:30:12There you have it.
0:30:12 > 0:30:14We've discovered Oxfordshire on a plate.
0:30:21 > 0:30:22Thanks, fellas.
0:30:22 > 0:30:23Next up, we've got a simple
0:30:23 > 0:30:26but classic favourite from the Edwardian era,
0:30:26 > 0:30:48made here by the wonderful Two Fat Ladies,
0:30:48 > 0:30:50and the little dainty sandwiches.
0:30:50 > 0:30:54This is, of course, the definitive Edwardian sandwich.
0:30:54 > 0:30:56Edwardian sandwiches were very thin.
0:30:56 > 0:30:59And what I'm making here is some mustard butter,
0:30:59 > 0:31:01which is a very useful thing to have about.
0:31:01 > 0:31:04I've just put in some unsalted butter
0:31:04 > 0:31:06and some French mustard
0:31:06 > 0:31:08and a squeeze of lemon juice
0:31:08 > 0:31:11and I've mixed it all together until it's soft and in a paste.
0:31:11 > 0:31:14And you can make it and keep it in the fridge or the larder
0:31:14 > 0:31:16and use it whenever you want to for sandwiches.
0:31:16 > 0:31:19And I've got here some poached chicken.
0:31:19 > 0:31:21You can obviously used cold roast chicken,
0:31:21 > 0:31:23or any cold chicken you happen to have.
0:31:23 > 0:31:25If not, just go out and buy a couple of chicken breasts
0:31:25 > 0:31:29and either poach them in a little stock
0:31:29 > 0:31:31or even grill them.
0:31:31 > 0:31:33And then mince it up quite finely.
0:31:33 > 0:31:36And a bit of mayonnaise.
0:31:36 > 0:31:59A bit of mayonnaise to bind it.
0:31:59 > 0:32:01That's right. Runs in the family.
0:32:01 > 0:32:03Probably, yes!
0:32:03 > 0:32:04And a touch of Tabasco.
0:32:04 > 0:32:06Dear old Tabasco.
0:32:06 > 0:32:08What would we do without it? Exactly.
0:32:10 > 0:32:11There we are.
0:32:11 > 0:32:13And now...
0:32:13 > 0:32:16let's get some bread, some brown bread.
0:32:16 > 0:32:17Very good tip
0:32:17 > 0:32:19for slicing brown bread very thinly...
0:32:19 > 0:32:23You don't want terribly fresh bread. It has to be yesterday's
0:32:23 > 0:32:25to get it really thin.
0:32:25 > 0:32:28Put your knife in a jug of hot water.
0:32:28 > 0:32:30And then slice it.
0:32:31 > 0:32:33And it will cut really thin.
0:32:33 > 0:32:36I was given that tip by somebody who used to be a lady's maid.
0:32:36 > 0:32:39She made the most wonderful thin boudoir sandwiches.
0:32:39 > 0:32:41That's a very good tip. I didn't know about that.
0:32:43 > 0:32:45And spread your butter quite liberally.
0:32:47 > 0:33:07And then on to one slice, I'm just going to put...
0:33:07 > 0:33:10Everybody forgets about tongue. This is ox tongue.
0:33:10 > 0:33:12But you could also use lamb's tongue.
0:33:12 > 0:33:16Very reasonable, a whole tongue. A whole tongue feeds a lot of people.
0:33:16 > 0:33:17And it doesn't cost much.
0:33:17 > 0:33:19No, it doesn't and it's very easy to cook.
0:33:19 > 0:33:22And then a little cress.
0:33:25 > 0:33:27Sprinkle onto your...
0:33:27 > 0:33:29Grown on a flannel? Grown on a flannel!
0:33:29 > 0:33:31Do you remember that? Wasn't that fun!
0:33:31 > 0:33:33I used to be fascinated by that.
0:33:33 > 0:33:35And then you just put the two together,
0:33:35 > 0:33:37press them down well,
0:33:37 > 0:33:39and cut the crusts off.
0:33:39 > 0:33:41Never have crusts on an Edwardian sandwich.
0:33:41 > 0:33:43What else would you give to the poor?
0:33:43 > 0:33:45But on the other hand, Nanny would say,
0:33:45 > 0:33:48"If you don't eat your crusts, you won't have curly hair!"
0:33:48 > 0:33:51Well, no doubt all the Edwardian poor had very curly hair!
0:33:54 > 0:33:56And then you just want to cut it across.
0:33:58 > 0:34:18You can have squares or triangles.
0:34:18 > 0:34:21Appealing all over the place? I'm very appealing.
0:34:21 > 0:34:23I was talking about the cricketers!
0:34:23 > 0:34:25I'm sure you're very appealing.
0:34:25 > 0:34:29Boudoir sandwiches, as subtle as this gentle queen.
0:34:29 > 0:34:32CRICKETERS CHAT
0:34:34 > 0:34:35Thanks, ladies.
0:34:35 > 0:34:37Now, from a queen's favourite sandwich
0:34:37 > 0:34:39to a pudding fit for a queen.
0:34:39 > 0:34:41Here to show you how is Matt Tebbutt
0:34:41 > 0:34:43and James Martin.
0:34:44 > 0:34:47Cooking next is a man at the heart of the Welsh culinary revolution.
0:34:47 > 0:34:50The rustic and locally inspired food he sells at his pub in South Wales
0:34:50 > 0:34:54has won countless awards. He's making my kind of food today -
0:34:54 > 0:34:55the great British pudding.
0:34:55 > 0:34:59Do you like pudding? I love this. You know that I like my puddings,
0:34:59 > 0:35:01but I'm a big fan of the old classics. Yeah.
0:35:01 > 0:35:03Those nursery classics.
0:35:03 > 0:35:05Custards and stuff like that. Winter warmers.
0:35:05 > 0:35:08So what's this one called? This is Monmouth pudding,
0:35:08 > 0:35:28or you probably know it as queen of puddings.
0:35:28 > 0:35:31Talking of the base, do you want me to do that?
0:35:31 > 0:35:32Yes, if you could cut that down.
0:35:32 > 0:35:35This uses breadcrumbs, this one? It does.
0:35:35 > 0:35:38Not overly thick. It actually sort of lightens it, I think.
0:35:38 > 0:35:41It's a jam sandwich. It's not a jam sandwich!
0:35:41 > 0:35:45You had deep-fried potato, he had cheese on toast.
0:35:45 > 0:35:47This is not a jam sandwich.
0:35:47 > 0:35:49Don't worry - we'll have the last laugh.
0:35:49 > 0:35:51What time's it on tonight? 6:35. Really?
0:35:51 > 0:35:54You want to see this - I saw him in rehearsal.
0:35:56 > 0:35:58Unbelievable.
0:35:58 > 0:36:01Time to boil up some milk with some butter
0:36:01 > 0:36:04and a bit of sugar and a bit of lemon zest.
0:36:04 > 0:36:07If you could blitz those down for me.
0:36:07 > 0:36:10The lemon obviously just cutting through the sweetness a little bit.
0:36:10 > 0:36:13So this uses breadcrumbs as well as the base for the custard?
0:36:13 > 0:36:16Yeah. It was very popular in Victorian times.
0:36:16 > 0:36:18They thought it was very good for kids,
0:36:18 > 0:36:38presumably with the eggs and the fruit and what-have-you.
0:36:38 > 0:36:40spread the cake with jam
0:36:40 > 0:36:42and you put it in the custard and bake it.
0:36:42 > 0:36:46This is coming back. You're starting to see it on restaurant menus.
0:36:46 > 0:36:48The crumbs you're going to do slightly different.
0:36:48 > 0:36:51Crumbs we're just going to toast off a little bit.
0:36:51 > 0:36:54If you could bung those in the oven.
0:36:54 > 0:36:56Little bit of sugar. Little bit of light brown sugar just to
0:36:56 > 0:36:58caramelise those a touch.
0:36:58 > 0:37:01This is the secret of these puddings. It is quite sweet.
0:37:01 > 0:37:03Do these get grilled?
0:37:03 > 0:37:06Just grill them lightly, to toast them,
0:37:06 > 0:37:09so that when they're going into the milk,
0:37:09 > 0:37:12they're not going to clog up. Like those honey panko breadcrumbs.
0:37:12 > 0:37:15Remind us what you've got in there again.
0:37:15 > 0:37:17So that's milk, bit of butter to enrich,
0:37:17 > 0:37:20bit of lemon zest and a little bit of sugar.
0:37:20 > 0:37:22So you bring that up, the crumbs will go in there,
0:37:22 > 0:37:24and then after about half an hour,
0:37:24 > 0:37:27you're left with this sort of gloopy concoction.
0:37:27 > 0:37:29Now, our eggs.
0:37:29 > 0:37:49Three eggs. Split those.
0:37:49 > 0:37:52But you're a big fan of the local produce and that kind of stuff.
0:37:52 > 0:37:55Everything's built around that. Particularly foraging.
0:37:55 > 0:37:58Lot of foraging, hence the old berries.
0:37:58 > 0:38:02It seems a bit weird to be using raspberries this time of year,
0:38:02 > 0:38:04but the whole point of it was when they're in season,
0:38:04 > 0:38:06when you get a big glut,
0:38:06 > 0:38:10get them, freeze them, then we can use them throughout the winter.
0:38:10 > 0:38:11So, in here, you've got the butter...
0:38:11 > 0:38:13Butter, milk, sugar, lemon.
0:38:13 > 0:38:15And then the idea is you toast this crumb off.
0:38:15 > 0:38:18Yes. Bring it over. We'll bung that in.
0:38:18 > 0:38:21So these will actually turn quite brown very very quickly.
0:38:21 > 0:38:23Yes. So I'll keep my eye on these ones.
0:38:23 > 0:38:26But you basically want to grill them, not bake them in the oven?
0:38:26 > 0:38:29You could bake them, but grilling's obviously quicker
0:38:29 > 0:38:31and you get that more caramelised taste.
0:38:31 > 0:38:35Tom, I know you're a big fan of these classic puddings.
0:38:35 > 0:38:37Still put them on your restaurant menu? Yeah.
0:38:37 > 0:38:58Quite difficult to sell. They sell better at lunchtime, funnily enough.
0:38:58 > 0:39:00It's delicious.
0:39:00 > 0:39:02Just toasted off our crumbs nicely.
0:39:02 > 0:39:05Yeah, that's all right. They caramelised nicely as well.
0:39:05 > 0:39:07So if you could pour those in there...
0:39:07 > 0:39:09That's the idea.
0:39:09 > 0:39:13And let them absorb the milk and that'll thicken. Yeah.
0:39:13 > 0:39:15It won't be instantly thick.
0:39:15 > 0:39:17That's all right.
0:39:17 > 0:39:18Lovely.
0:39:18 > 0:39:22So, after half an hour, you're left with this sort of gloopy,
0:39:22 > 0:39:24porridge-looking mix.
0:39:24 > 0:39:27Into there goes the egg yolks.
0:39:27 > 0:39:29When it's cool enough. It's important
0:39:29 > 0:39:32you leave it to cool a bit, otherwise they'll scramble.
0:39:32 > 0:39:35So then that gets poured into the dish.
0:39:38 > 0:39:40Like so. Looks kind of Victorian, doesn't it?
0:39:40 > 0:39:43Then straight in the oven? That goes to the oven.
0:39:43 > 0:39:46Kind of medium oven for about 30 minutes.
0:39:46 > 0:39:48Just until it's set.
0:39:48 > 0:40:09And I've got one here which is set.
0:40:09 > 0:40:12This is where you can mix and match.
0:40:12 > 0:40:14If you've got those packs of frozen berries...
0:40:14 > 0:40:16Use anything you like.
0:40:16 > 0:40:19Rhubarb would be particularly nice.
0:40:19 > 0:40:22Stewed rhubarb. You can dry it out if it's a bit wet.
0:40:24 > 0:40:27We're just going to warm that up to warm the raspberries.
0:40:27 > 0:40:29Start pulling the liquid out of the raspberries.
0:40:29 > 0:40:31We get a lot of people talking on the website
0:40:31 > 0:40:33about the best way to make meringue.
0:40:33 > 0:40:35There's three main types of making meringue.
0:40:35 > 0:40:36There's a cold meringue,
0:40:36 > 0:40:39which I'm doing now, where you add the sugar cold.
0:40:39 > 0:40:42There's a hot meringue where I take the same amount of sugar and warm it
0:40:42 > 0:40:45in the oven and add it to the egg whites when it's warm.
0:40:45 > 0:40:49And there's a boiled meringue, where you actually take the sugar,
0:40:49 > 0:40:52put it in a pan with some water, bring it to the boil
0:40:52 > 0:40:54and pour it on. It's called an Italian meringue.
0:40:54 > 0:40:56I was taught a fourth way the other day.
0:40:56 > 0:40:59A Swiss meringue, where you take the eggs and sugar and everything,
0:40:59 > 0:41:18put it over a bain marie and whisk it.
0:41:18 > 0:41:21Fresh egg whites. Some people say frozen. People say salt as well.
0:41:21 > 0:41:23Pinch of salt. I just think fresh egg whites.
0:41:23 > 0:41:26And throw the sugar in, like this.
0:41:28 > 0:41:30And it'll make meringue quite quickly.
0:41:32 > 0:41:34I'm there. OK.
0:41:34 > 0:41:36Right, so the fruit...
0:41:36 > 0:41:37Noisy, isn't it?
0:41:39 > 0:41:42OK, so gently spread a layer of the...
0:41:42 > 0:41:46the warm raspberry jam or whatever fruit you're using...
0:41:46 > 0:41:48over the top.
0:41:48 > 0:41:50Like so.
0:41:52 > 0:41:53Hot bowl! Yeah, it's hot.
0:41:53 > 0:41:55It's just come straight out of the oven.
0:41:55 > 0:41:57Got me there!
0:41:57 > 0:41:59OK, so, bit of that.
0:41:59 > 0:42:01Not too much.
0:42:01 > 0:42:04Because it is particularly sweet.
0:42:04 > 0:42:06And then dollop it on.
0:42:06 > 0:42:09If you want to be cheffy about it, you could pipe it on.
0:42:09 > 0:42:28I'm sure if you did your desserts in miniature, you could do that.
0:42:28 > 0:42:30just to glaze it.
0:42:30 > 0:42:35This is set about 350 degrees Fahrenheit.
0:42:35 > 0:42:37That's about 160, 170 degrees Centigrade.
0:42:37 > 0:42:39Lift this out. Look at that.
0:42:39 > 0:42:41The meringue puffs up. Beautiful.
0:42:41 > 0:42:42Oh, look at that!
0:42:42 > 0:42:44Satisfying, isn't it?
0:42:44 > 0:42:46It looks like a proper pudding.
0:42:46 > 0:42:47Looks like a proper pud.
0:42:47 > 0:42:49Right.
0:42:50 > 0:42:53So I would chuck it on the table, like so.
0:42:53 > 0:42:56We'll just grab a big old...
0:42:56 > 0:42:57Lord!
0:42:57 > 0:42:59There's some hefty meringue on there.
0:42:59 > 0:43:01OK.
0:43:01 > 0:43:03You've got that liquid underneath.
0:43:03 > 0:43:05Little bit of the custard.
0:43:05 > 0:43:07I think it's missing one thing. What's it missing?
0:43:09 > 0:43:11Double cream.
0:43:13 > 0:43:14Cos that's OK as it is...
0:43:14 > 0:43:16Remind us what...
0:43:16 > 0:43:38I was going to dress it up with icing sugar!
0:43:38 > 0:43:40Thanks again to all our amazing chefs.
0:43:40 > 0:43:42And I hope you feel inspired.
0:43:42 > 0:43:44Make sure you join me next time
0:43:44 > 0:43:46for more delicious food.
0:43:46 > 0:43:47See you soon.
0:43:56 > 0:43:58Subtitles by Red Bee Media Ltd