0:00:02 > 0:00:04Your favourite dishes from your favourite TV chefs,
0:00:04 > 0:00:06and we're serving them up alphabetically
0:00:06 > 0:00:08here on The A To Z Of TV Cooking.
0:00:25 > 0:00:27Today, we're looking at things linked by the letter U
0:00:27 > 0:00:30and here's just some of what's on the menu.
0:00:31 > 0:00:34The gents from Something For The Weekend cook sea urchin.
0:00:34 > 0:00:36Mmm! Actually, that's nice!
0:00:37 > 0:00:40There's an unusual combination from Rachel Khoo.
0:00:40 > 0:00:43Sticky lemon and lavender chicken.
0:00:43 > 0:00:48You might be thinking, "Lavender in a savoury dish?!"
0:00:48 > 0:00:51And Valentine Warner has a dangerously delicious
0:00:51 > 0:00:52upside-down dessert.
0:00:52 > 0:00:56Although it's called Apricot Upside-down Tart, I think
0:00:56 > 0:01:00it should be called Apricot Face-down Tart, because it's pretty hard
0:01:00 > 0:01:02not to eat the whole thing and then, in piggy remorse,
0:01:02 > 0:01:06you'll just have to go and lie down on the floor, groaning.
0:01:09 > 0:01:12Time to start tucking in then and, to begin with,
0:01:12 > 0:01:15we're heading to strange territory with some recipes featuring
0:01:15 > 0:01:18ingredients which are "out there" to say the least.
0:01:18 > 0:01:21U is for Unusual, and we're joining Heston Blumenthal
0:01:21 > 0:01:24for a typically outrageous dish - wait for it...
0:01:24 > 0:01:25snail porridge.
0:01:27 > 0:01:30The idea for snail porridge...
0:01:30 > 0:01:33My head chef at the time had gone to New York for a weekend
0:01:33 > 0:01:36to propose to his girlfriend.
0:01:36 > 0:01:41He'd been to a Chinese restaurant and he'd seen fish porridge on the menu,
0:01:41 > 0:01:44which I thought was very interesting and he arrived at the airport,
0:01:44 > 0:01:46he came straight to work,
0:01:46 > 0:01:50I was in the kitchen at the time, and I was working on
0:01:50 > 0:01:53a snail cannelloni for the lunch menu and, um...
0:01:53 > 0:01:56I just put two and two together, I suppose,
0:01:56 > 0:02:00if you can call snails and fish porridge two and two.
0:02:00 > 0:02:02And that's where the idea came from.
0:02:07 > 0:02:10Snail and porridge might seem like a bit of a bizarre combination,
0:02:10 > 0:02:12but it is totally delicious to eat.
0:02:12 > 0:02:16It's got this vibrant green, concentrated parsley flavour.
0:02:16 > 0:02:21The snails are wonderful, they're sauteed with a big mouthful,
0:02:21 > 0:02:24a lovely earthiness as well. You've just got to get over the name.
0:02:24 > 0:02:27What I do to begin with, though, is take these oats,
0:02:27 > 0:02:30just exactly the same as you'd have for breakfast - porridge.
0:02:31 > 0:02:33I need to get rid of the finer...
0:02:35 > 0:02:36the finer part of these oats.
0:02:36 > 0:02:40It acts like flour and just makes the porridge go too gloopy.
0:02:40 > 0:02:43This dish is literally two to three minutes from starting cooking
0:02:43 > 0:02:44to actually serving it.
0:02:45 > 0:02:47OK, that's probably about fine.
0:02:48 > 0:02:52Having got excited with the prospect of making snail porridge,
0:02:52 > 0:02:55I then did think, "How popular was this dish going to be?"
0:02:55 > 0:02:58How many people are going to think, "Snails - grey, gloopy.
0:02:58 > 0:02:59"Porridge - grey, gloopy.
0:02:59 > 0:03:02"Together - really grey, really gloopy
0:03:02 > 0:03:04"served in a grey room with grey people.
0:03:04 > 0:03:06"It all sounds a little depressing, really."
0:03:06 > 0:03:10So, the big barrier is snail porridge.
0:03:10 > 0:03:13So, let's try and make the dish as user-friendly as possible
0:03:13 > 0:03:16by putting in all the most delicious things
0:03:16 > 0:03:18that snails are associated with.
0:03:18 > 0:03:25So, hence, parsley, garlic, shallots, ham, almonds, butter, um...
0:03:25 > 0:03:27and then saute the snails,
0:03:27 > 0:03:31so you've got to have something that tastes really delicious.
0:03:32 > 0:03:34It's just the name.
0:03:36 > 0:03:38So, what you do now...
0:03:40 > 0:03:43And here I've got some snail stock. This is basically...
0:03:43 > 0:03:46The snails here have been braised in chicken stock
0:03:46 > 0:03:50with herbs and vegetables for four hours.
0:03:50 > 0:03:52That's going to form the base liquid
0:03:52 > 0:03:54that we're going to use for the porridge.
0:04:00 > 0:04:03OK, that's hot enough. I'm just going to put these oats in.
0:04:08 > 0:04:12More stock. Now, we're going to incorporate this butter.
0:04:12 > 0:04:14Now, this has got tons of parsley in it, it's got garlic,
0:04:14 > 0:04:18there's ceps - which is a form of wild mushroom - shallots, ham,
0:04:18 > 0:04:22almonds, and then all we do is beat this into the oats.
0:04:22 > 0:04:25See, it's vivid green. It's incredibly...
0:04:26 > 0:04:27..intense, fragrant.
0:04:35 > 0:04:37So, that's just about ready.
0:04:37 > 0:04:40I'm going to adjust the seasoning on this now.
0:04:44 > 0:04:45It needs more salt.
0:04:55 > 0:04:58I never tire of eating the stuff.
0:04:58 > 0:05:00Now, just before I start plating this up,
0:05:00 > 0:05:03in here, we've got another pan with some butter.
0:05:03 > 0:05:05That's just butter that's been melted.
0:05:09 > 0:05:13Snails. These are the snails that have been braised for four hours.
0:05:13 > 0:05:17We just saute them. 30 seconds to a minute.
0:05:23 > 0:05:26Snails cooked in butter. Fantastically classical.
0:05:26 > 0:05:29A delicious thing to eat. OK, now...
0:05:31 > 0:05:32..the snails...
0:05:34 > 0:05:36Here's the porridge.
0:05:41 > 0:05:44OK. On here I've got some ham...
0:05:45 > 0:05:49..which is this Jabugo ham, it's from the Pata Negra, from northern Spain.
0:05:49 > 0:05:50It's wonderful stuff.
0:05:58 > 0:05:59The snails go onto the...
0:06:02 > 0:06:06..onto the porridge. To just finish off, I'll put this fennel...
0:06:06 > 0:06:09and here this is some... I've got some vinaigrette,
0:06:09 > 0:06:12which is walnut oil and walnut vinegar.
0:06:15 > 0:06:17Then that goes on top.
0:06:18 > 0:06:19And that's it.
0:06:24 > 0:06:27The dreaded, infamous, famous - call it what you want -
0:06:27 > 0:06:29delicious snail porridge.
0:06:30 > 0:06:32Um, it's a lot of work,
0:06:32 > 0:06:36I mean, it is a lot of work to get that recipe finished,
0:06:36 > 0:06:40but, if you like snails, then I really do not see
0:06:40 > 0:06:43how you cannot love this dish.
0:06:55 > 0:06:59Thank you, Heston. Now, apparently, snail is not to everyone's taste.
0:06:59 > 0:07:00I know, it surprised me too,
0:07:00 > 0:07:04but, if that is the case, our next dish might do it for you.
0:07:04 > 0:07:07It's both unusual and begins with U -
0:07:07 > 0:07:08it's the sea urchin.
0:07:10 > 0:07:13- So, Tim, what we need first of all... - Tell me about sea urchins.
0:07:13 > 0:07:16- I've got some facts here.- Go for it.
0:07:16 > 0:07:20They come in a wide variety of colours, including black, red
0:07:20 > 0:07:24and white. Um, we've got the black ones.
0:07:24 > 0:07:28But, the bit that we eat needs to be bright orange.
0:07:28 > 0:07:30In rehearsals, some of them were brown in colour,
0:07:30 > 0:07:33so anything that happens like that, we will discard.
0:07:33 > 0:07:35We want bright colour, that is basically key to it.
0:07:35 > 0:07:38The name comes from the Middle English term for hedgehog
0:07:38 > 0:07:43and they are spiky, they are kind of hard on the touch.
0:07:43 > 0:07:45Um, they're a culinary delicacy
0:07:45 > 0:07:49in many Asian and Mediterranean countries.
0:07:49 > 0:07:50I think it's Japan and Italy.
0:07:50 > 0:07:54Mostly Japan and uni is the word we sort of mostly associate
0:07:54 > 0:07:57with them cos the Japanese eat an awful lot of them.
0:07:57 > 0:08:00Yeah, there are claims they're one of the most potent aphrodisiacs
0:08:00 > 0:08:03because of the amino acids. OK.
0:08:03 > 0:08:05All right, good.
0:08:05 > 0:08:08So, first thing we need to do, because they are spiky,
0:08:08 > 0:08:11we need to put our left attractive glove on, Tim.
0:08:11 > 0:08:13- Our left one.- Our left one.
0:08:13 > 0:08:16Do we not need to put our safety goggles on?
0:08:16 > 0:08:19- No, we will survive with just the yellow glove.- OK.
0:08:19 > 0:08:24And then tea towel into your left hand.
0:08:24 > 0:08:26All right. This is so exciting, isn't it?
0:08:26 > 0:08:30- Am I sad that I'm that excited about this?- No, I think it's brilliant.
0:08:30 > 0:08:34Then, what you're going to do is grab a sea urchin into there
0:08:34 > 0:08:40and we turn it so you've got a little soft knobbly bit there on the top.
0:08:40 > 0:08:43OK, then what you need to do with your poultry scissors, now,
0:08:43 > 0:08:47you need to do this upside-down, really, cos what we want is
0:08:47 > 0:08:50the spiky flat bit, that little bit that I'm pressing on there.
0:08:50 > 0:08:53So, if you turn it the other way up, if you want to go in like that.
0:08:54 > 0:08:59OK, and just dig in and just snip out from the centre a little bit, OK?
0:09:00 > 0:09:05And then, what we're looking to do is we're going to cut a wider circle,
0:09:05 > 0:09:10- OK, and as you get bits, flip them away.- Hold on. I've gone wrong.
0:09:10 > 0:09:15So, we're cutting round to expose what's underneath.
0:09:15 > 0:09:18So, how have you learned how to do this? Have you just read up on it?
0:09:18 > 0:09:22Yeah, and as is the key to all things that you want to learn how to do,
0:09:22 > 0:09:26YouTube, cos I've never, ever done this before, this is my first time.
0:09:26 > 0:09:29- What we're looking for...- If all else fails, read the instructions.
0:09:29 > 0:09:32- There's goo coming out.- Yeah. So, what we do is tip all the goo away.
0:09:32 > 0:09:35We need to get rid of all of that moisture.
0:09:35 > 0:09:39And then what we've got in there, you can see all these things.
0:09:39 > 0:09:44- Now, my fellas here are a little bit browny-orange.- Right.
0:09:44 > 0:09:47Yours are nice and bright, so yours are looking good.
0:09:47 > 0:09:52- I'll keep mine then.- We fish out what are called the tongues.
0:09:52 > 0:09:56- And then put them in the water here just to cleanse them.- What?
0:09:56 > 0:10:00- All these things here?- Yeah, and try and keep them as complete as you can.
0:10:00 > 0:10:05Work from the outside edge and just push away so we get it there.
0:10:05 > 0:10:07Now, they're called tongues, but the reality is
0:10:07 > 0:10:11this is actually their genitalia that we're going to eat. OK?
0:10:11 > 0:10:14A hush falls across the studio floor. So...
0:10:14 > 0:10:17THEY LAUGH
0:10:17 > 0:10:19Not so keen now, are you?
0:10:19 > 0:10:22THEY LAUGH
0:10:22 > 0:10:23Did you have to go into that?
0:10:23 > 0:10:27Well, I just felt that you need to know the full extent of what
0:10:27 > 0:10:31- we're doing.- (Oh, God!)- So they go in there. Yours are nice and brown.
0:10:31 > 0:10:34We're going to cut a couple more of these as well,
0:10:34 > 0:10:35cos we want a good selection.
0:10:35 > 0:10:39Now, they are very, very spiny, so you do have to genuinely be
0:10:39 > 0:10:42very careful when you're picking them up and when you're cutting them.
0:10:42 > 0:10:44OK, so, again, it's that same thing.
0:10:44 > 0:10:50I'm not as excited now as I was to eat these. Oh...
0:10:50 > 0:10:54- So, in we go...like that.- OK.
0:10:54 > 0:10:56Is this an expensive delicacy?
0:10:56 > 0:10:59It is expensive, yeah, it really, really is and there are many ways
0:10:59 > 0:11:02that you can eat them and we're going to keep them as raw as we can.
0:11:02 > 0:11:04We're going to taste them completely raw.
0:11:04 > 0:11:07But we're going to sort of marinate them, too.
0:11:07 > 0:11:11- We are, yeah, or you can deep-fry them, you can kind of...- Brilliant.
0:11:11 > 0:11:15You can eat them on toast, deep-fry them, have them with chips...
0:11:15 > 0:11:16Yeah, I mean, you can.
0:11:16 > 0:11:21I have got some kind of dark colours in mine, here, so I'm not even
0:11:21 > 0:11:24going to scoop those out cos those aren't going to be particularly nice.
0:11:24 > 0:11:26You're looking for nice, bright colours.
0:11:26 > 0:11:30That's what you're looking for in there. Again, so this...
0:11:30 > 0:11:32- That's very dark. - Yeah, OK.- Really dark.
0:11:32 > 0:11:34Now, let's just get rid of my board.
0:11:34 > 0:11:38We're going to serve this on bruschetta first of all,
0:11:38 > 0:11:41so we slice nice little thin bits of that.
0:11:41 > 0:11:44What are you having for breakfast at home? I wonder...
0:11:46 > 0:11:49- Bacon and eggs?- Are you slightly apprehensive about this now?- Yes.
0:11:49 > 0:11:51- Good. That's good.- I am.
0:11:51 > 0:11:54This was your request when we did our Best Of show.
0:11:54 > 0:11:56I did think it would be an interesting thing to eat.
0:11:56 > 0:11:59I do, and I've genuinely never tasted them, so I'm not quite sure...
0:11:59 > 0:12:01I do like to taste interesting things.
0:12:01 > 0:12:04OK, so, what we do for the rest of it, that's our bread.
0:12:04 > 0:12:07- For the ceviche, we have... - That's a really good one, that one.
0:12:07 > 0:12:08Beautiful, that's what we want.
0:12:08 > 0:12:11We have some shallots, we have some red chilli,
0:12:11 > 0:12:14we have a little bit of olive oil, we have some...
0:12:14 > 0:12:18All bizarre foods, we're going to mask any taste with a marinade,
0:12:18 > 0:12:21which is what you do, isn't it, with snails and everything?
0:12:21 > 0:12:22Masses of garlic and masses of chilli...
0:12:22 > 0:12:26We're going to have a little taste of a raw one in a second,
0:12:26 > 0:12:28so, we get some lemon juice.
0:12:28 > 0:12:31- Oh, yippee(!) - THEY LAUGH
0:12:31 > 0:12:34I've gone from excitement to fear.
0:12:35 > 0:12:39We're going to have a little bit of that. So, what I'll do...
0:12:39 > 0:12:41Let's scoop out a couple of these...
0:12:41 > 0:12:45- And it's a bizarre time to do it, isn't it? Morning.- Yeah.
0:12:45 > 0:12:46I'm glad that I decided...
0:12:46 > 0:12:49Cos you and I decided on the phone this week, that I wouldn't
0:12:49 > 0:12:53try them ahead of you, so we're both going to have it in real-time.
0:12:53 > 0:12:56And at seven o'clock this morning when we started rehearsals,
0:12:56 > 0:12:59I was very glad I'd agreed to do that so that you didn't want to...
0:12:59 > 0:13:03- Have we got enough there, do you think?- Yeah, we're absolutely fine.
0:13:03 > 0:13:05So, we marinate those for a matter of seconds,
0:13:05 > 0:13:09but, in reality what you do, you would actually marinate it
0:13:09 > 0:13:13for only about 20 minutes or so, cos you want to keep them raw. OK.
0:13:13 > 0:13:17- Are we going to pick one out now, are we?- It's that time, Tim.
0:13:17 > 0:13:19So, I'm going to select...
0:13:21 > 0:13:23What are you going for? How are you going to do it?
0:13:23 > 0:13:26You're putting the whole one in or are we doing half?
0:13:26 > 0:13:28We're going to do whole.
0:13:28 > 0:13:30- I'm going to cleanse my palate first.- I will too.
0:13:33 > 0:13:37Just let me take these off here. Hold on and we can do it properly.
0:13:37 > 0:13:43- Our bruschetta's done. Our little marinade is done.- Cheers.- Cheers.
0:13:54 > 0:13:56CREW LAUGH
0:14:00 > 0:14:03Not very nice, are they?
0:14:03 > 0:14:04THEY LAUGH
0:14:05 > 0:14:08- I'm not that enamoured with the texture.- No.
0:14:08 > 0:14:11The first bit when you put it in your mouth, it's almost...
0:14:11 > 0:14:16- It tastes like something.- It's...if you've ever eaten foie gras. Right?
0:14:16 > 0:14:18- Which, when you cook it, is very, very soft.- Yeah.
0:14:18 > 0:14:20On the outside you've got a bit of texture and then
0:14:20 > 0:14:23it squashes to almost nothing, so it has that as its texture.
0:14:23 > 0:14:25Which is kind of slightly...
0:14:26 > 0:14:29- ..retchy.- Yeah, a little bit.- Yeah.
0:14:29 > 0:14:30I'm being honest.
0:14:30 > 0:14:33I'm not...cos we're sophisticated, we're not. But it was slightly.
0:14:33 > 0:14:37- And then the flavour is... - It's actually not so bad now.
0:14:37 > 0:14:41The flavour is of the sea. It isn't particularly fishy, is it?
0:14:41 > 0:14:43There was something quite meaty-ish about it at the beginning,
0:14:43 > 0:14:45but it's evolved into the sea.
0:14:45 > 0:14:49- Yeah, it's kind of pate at the start for me...- Pate!- And then the sea...
0:14:49 > 0:14:52Pate, that's what it tastes of, pate.
0:14:52 > 0:14:56Yes, but like a really soft, yeah, like you say,
0:14:56 > 0:14:58a foie gras type thing.
0:14:58 > 0:15:00That's basically foie gras of the sea, maybe.
0:15:00 > 0:15:04That's what we can now call it and see if it'll catch on.
0:15:04 > 0:15:08- It's not so bad.- The aftertaste is quite nice.- Now, I'm...
0:15:08 > 0:15:10The aftertaste tastes a bit like if you eat
0:15:10 > 0:15:12really, really fresh mussels
0:15:12 > 0:15:16and that has that aftertaste of the sea. I wouldn't say
0:15:16 > 0:15:19I'm going to rush out and buy more or rush out
0:15:19 > 0:15:21and put them on the restaurant menus.
0:15:21 > 0:15:24But it might be one of those things that we might start
0:15:24 > 0:15:27- craving in a couple of days' time. - Do you think?- The first time I had...
0:15:27 > 0:15:29- Text me when that happens. - The first time I had...
0:15:29 > 0:15:31THEY LAUGH
0:15:31 > 0:15:33The first time I ever tried something like sauerkraut
0:15:33 > 0:15:36or something it was like, "Ew, not sure about that."
0:15:36 > 0:15:39And then you start craving it afterwards.
0:15:39 > 0:15:42It's a complex flavour as well cos as it's going on now,
0:15:42 > 0:15:45there are differences in what we're getting. Now, right, OK.
0:15:45 > 0:15:47That's our little dish.
0:15:47 > 0:15:49The marinade is lovely, you'd leave that for ten, 15 minutes.
0:15:49 > 0:15:53Let's have a little taste of it this way, where we've now marinated it,
0:15:53 > 0:15:56albeit for a few seconds, on a little bit of bruschetta.
0:15:56 > 0:15:58There you go, all for you.
0:15:58 > 0:15:59And me.
0:16:04 > 0:16:06Mmm! Actually, that's nice.
0:16:09 > 0:16:13Now, when you get the acidity of the lemon, somehow...
0:16:13 > 0:16:14- It needs it, doesn't it?- Yeah.
0:16:14 > 0:16:18Maybe it's like when you're having an oyster. You can have them raw,
0:16:18 > 0:16:21a little squeeze of lemon juice, a little bit of chilli...
0:16:21 > 0:16:23- Yeah, it just gives it that edge. - Good!
0:16:23 > 0:16:25- What do we try next? What's the next one on your list?- I don't know.
0:16:25 > 0:16:28- We should try something, shouldn't we?- Yeah.
0:16:28 > 0:16:30Thanks, Tim. Thanks, Simon.
0:16:30 > 0:16:34Now, unusual cooking can also refer to how you can combine
0:16:34 > 0:16:37familiar ingredients that you don't necessarily associate
0:16:37 > 0:16:41with each other. Let's join Rachel Khoo for a good example.
0:16:41 > 0:16:43Here she is with her lavender chicken.
0:16:46 > 0:16:49Sticky lemon and lavender chicken.
0:16:49 > 0:16:53You might be thinking, "Lavender in a savoury dish?"
0:16:53 > 0:16:58Right, we're going to start off with crushing some lavender.
0:16:58 > 0:17:00'There is lavender that tastes bitter,
0:17:00 > 0:17:04'so look for sweet lavender and make sure it's suitable for cooking.'
0:17:06 > 0:17:07In it goes.
0:17:07 > 0:17:11Next step, I'm going to zest the lemon.
0:17:14 > 0:17:19OK, right, lemon zest in and I'm going to grab some thyme.
0:17:19 > 0:17:22I have my Parisian fridge out here.
0:17:22 > 0:17:25In Paris, most people have small fridges...
0:17:27 > 0:17:29..so you stick your stuff out on the windowsill.
0:17:29 > 0:17:33OK, so I'm just going to take the leaves off these sprigs.
0:17:34 > 0:17:38Thyme and lavender go really well together as a good combination.
0:17:38 > 0:17:41Some olive oil, about two tablespoons.
0:17:43 > 0:17:46So, I'm going to add two tablespoons of honey,
0:17:46 > 0:17:50some lavender honey, which is going to give that stickiness to this dish.
0:17:50 > 0:17:54'The lavender honey will reinforce the flavour of the mixture.
0:17:54 > 0:17:57'You'll find it in specialist shops in the UK,
0:17:57 > 0:18:00'but you can also use regular good quality honey.'
0:18:02 > 0:18:04I need some lemon juice.
0:18:06 > 0:18:07OK, let's juice this lemon.
0:18:12 > 0:18:14That goes in there.
0:18:14 > 0:18:15A pinch of salt.
0:18:18 > 0:18:20And let's mix this all together.
0:18:24 > 0:18:28Once it's mixed up, I'm going to grab my chicken.
0:18:28 > 0:18:31OK, we've got some lovely chicken here.
0:18:31 > 0:18:33All you need to do...
0:18:34 > 0:18:37..is you stick all the pieces in.
0:18:37 > 0:18:43I've got a nice selection of drumsticks, thigh, wings...
0:18:43 > 0:18:45So, give it a good mix.
0:18:45 > 0:18:48That way all the pieces get coated.
0:18:48 > 0:18:52If you wanted to, you could just cover it with some clingfilm
0:18:52 > 0:18:57and put it in the fridge, but, because my fridge is so small...!
0:18:57 > 0:19:01I have to save space on everything, so I'm going to grab,
0:19:01 > 0:19:03like, a sandwich bag.
0:19:03 > 0:19:05Here.
0:19:07 > 0:19:09And I'm just going to tip it in.
0:19:09 > 0:19:10This dish, a lot of people think,
0:19:10 > 0:19:12"Oh, you should do it for the summer."
0:19:12 > 0:19:16But I quite like doing it in the winter when it's grey and wet.
0:19:16 > 0:19:20It's a good little summer treat for any time of the year.
0:19:20 > 0:19:23All you need to do is give it some time in the fridge
0:19:23 > 0:19:24and then pop it in the oven.
0:19:24 > 0:19:26All right, so that's going in the fridge.
0:19:38 > 0:19:39I've grabbed my chicken out the fridge,
0:19:39 > 0:19:41it's had a couple of hours to marinate
0:19:41 > 0:19:43and I'm going to put it in the oven.
0:19:43 > 0:19:46Cook it for 40 minutes at 200 degrees.
0:19:48 > 0:19:50That's it. Easy!
0:19:50 > 0:19:51Easy cheesy!
0:19:55 > 0:19:57If the chicken is browning too quickly,
0:19:57 > 0:19:59cover it with aluminium foil,
0:19:59 > 0:20:03and it's a good idea to turn the pieces over halfway through
0:20:03 > 0:20:04so they brown evenly.
0:20:05 > 0:20:07I think the chicken...
0:20:07 > 0:20:10Oh, it's bubbling away. It looks like it's done.
0:20:10 > 0:20:11OK.
0:20:12 > 0:20:14Yes!
0:20:14 > 0:20:15That looks pretty amazing,
0:20:15 > 0:20:20you've got lovely, caramelised, sweet, sticky skin on the top.
0:20:20 > 0:20:23If you've got some crusty baguette or some bread at hand, you just
0:20:23 > 0:20:29want to rip a piece off and dunk that bread in those juices there,
0:20:29 > 0:20:31cos it's seriously good.
0:20:31 > 0:20:34Serve with green beans or any vegetable with a gentle flavour
0:20:34 > 0:20:36that won't fight the lavender.
0:20:36 > 0:20:37Mmm!
0:20:41 > 0:20:43Yeah, good!
0:20:43 > 0:20:44SHE LAUGHS
0:20:47 > 0:20:49The rich, savoury flavour of the chicken
0:20:49 > 0:20:51and sweetness of the lavender,
0:20:51 > 0:20:55a traditional French ingredient used in an unconventional way.
0:20:57 > 0:20:59Thanks, Rachel.
0:20:59 > 0:21:01And now we move on to our next category
0:21:01 > 0:21:03and we're looking at ingredients that our chefs say
0:21:03 > 0:21:07are not being used as much as they should be.
0:21:07 > 0:21:09U is for Undervalued.
0:21:09 > 0:21:13And now Nigel Slater is bigging up the black pudding.
0:21:18 > 0:21:20'Although I've cooked every day since I was young,
0:21:20 > 0:21:23'I've still got so much to learn.
0:21:23 > 0:21:25'That's the great thing about experimenting...
0:21:26 > 0:21:28'you can read all the cookery books you like,
0:21:28 > 0:21:31'but you'll never know if something works and if you like it,
0:21:31 > 0:21:33'until you try it.
0:21:34 > 0:21:38'And that's especially true when a recipe contains unfamiliar things.'
0:21:43 > 0:21:46There are one or two ingredients that I truly love or hate.
0:21:46 > 0:21:49My list of hate ingredients is very short.
0:21:50 > 0:21:52But there are things that I never used to like,
0:21:52 > 0:21:55things I wouldn't think of eating,
0:21:55 > 0:21:58that, not only have I learned to love,
0:21:58 > 0:22:01but they've actually become some of my favourite ingredients.
0:22:01 > 0:22:03And one of them is black pudding.
0:22:03 > 0:22:06If you've never tried black pudding,
0:22:06 > 0:22:08or you want to persuade someone to give it a go,
0:22:08 > 0:22:12this fantastic supper dish is a great place to begin.
0:22:12 > 0:22:14I start by frying a couple of onions in butter,
0:22:14 > 0:22:17but I'm not going to serve them on the side.
0:22:17 > 0:22:19They're going to go into the sausage roll itself.
0:22:21 > 0:22:23If you cook onions slowly they become incredibly sweet
0:22:23 > 0:22:27and treacly and that's exactly what I want, because it works
0:22:27 > 0:22:31beautifully with the real savoury quality of a black pudding.
0:22:31 > 0:22:35'I'm also adding the simple flavours of bay leaf and thyme.
0:22:35 > 0:22:36'And now the pastry.'
0:22:39 > 0:22:42Ready rolled puff pastry is a great standby to have in the fridge
0:22:42 > 0:22:46or freezer, and makes this recipe so quick and easy.
0:22:49 > 0:22:52A lot of British butchers are now starting to experiment
0:22:52 > 0:22:56with their black pudding recipes and they're making softer types
0:22:56 > 0:22:58similar to those in France and Spain.
0:22:58 > 0:23:01They're more pliable and a little bit spicy.
0:23:01 > 0:23:03And they are really, really delicious.
0:23:06 > 0:23:09'If you're still not convinced by these new black puddings,
0:23:09 > 0:23:13'then just use a favourite sausage - it'll still taste great.'
0:23:16 > 0:23:18'The onions are dark golden-brown,
0:23:18 > 0:23:20'so it's time to put the sausage roll together.'
0:23:22 > 0:23:24'Use beaten egg to seal the edges of the parcel,
0:23:24 > 0:23:27'so that none of the delicious juices leak out.'
0:23:29 > 0:23:32If I wanted to introduce somebody to the pleasures of black pudding,
0:23:32 > 0:23:34this is what I'd do.
0:23:34 > 0:23:37Very few people can resist a sausage roll.
0:23:40 > 0:23:44Now, that needs to go into a really hot oven. At least 200 degrees.
0:23:46 > 0:23:50I'd like a familiar sauce to serve with my unusual black pudding.
0:23:51 > 0:23:53Now, if it's sausages,
0:23:53 > 0:23:55it's got to be mustard.
0:23:55 > 0:23:57There are two things that, for me, just...
0:23:58 > 0:23:59..go hand in glove.
0:24:02 > 0:24:06'I'm mixing some smooth and grain mustard into some single cream
0:24:06 > 0:24:07'a little bit at a time.'
0:24:12 > 0:24:14And just taste as you go.
0:24:14 > 0:24:15That needs a little bit more mustard.
0:24:15 > 0:24:17And it really is the only way to tell,
0:24:17 > 0:24:20just to put your finger in and taste it.
0:24:21 > 0:24:23'Then I need some old-fashioned curly parsley,
0:24:23 > 0:24:26'another perfect partner for any sausage.'
0:24:28 > 0:24:31Finally, a twist of salt and pepper.
0:24:33 > 0:24:37'The sausage roll will take about 20 minutes in a hot oven.
0:24:37 > 0:24:40'I reckon the waiting is the hardest part of this recipe.'
0:24:43 > 0:24:44It smells wonderful.
0:24:44 > 0:24:48It's coming up through the little cracks in the pastry.
0:24:50 > 0:24:52Then, some of my parsley sauce.
0:24:53 > 0:24:57'This cream sauce would add a touch of luxury to any sausage supper...
0:24:58 > 0:25:01'..so, I'm sure it'll finish my black pudding off nicely.'
0:25:05 > 0:25:08Oh, that's absolutely delicious.
0:25:08 > 0:25:10And if you don't like the idea of black pudding,
0:25:10 > 0:25:12maybe you'll like it like that.
0:25:12 > 0:25:14It really is a very special sausage roll.
0:25:20 > 0:25:23Trying a new ingredient in a familiar recipe like this,
0:25:23 > 0:25:26is such an easy way of opening up your everyday cooking.
0:25:26 > 0:25:28The important thing is to give it a go.
0:25:39 > 0:25:40Thanks, Nigel.
0:25:40 > 0:25:44Next, those Hairy Bikers who have another undervalued ingredient
0:25:44 > 0:25:46rarely cooked in the home.
0:25:46 > 0:25:47It's rabbit.
0:25:48 > 0:25:52Now, all these posh folks have been out for centuries chasing stags,
0:25:52 > 0:25:57shooting grouse, but it hasn't always been the preserve of the rich,
0:25:57 > 0:26:01poor folk like a good old blast too. For us, it was bunnies and rabbits.
0:26:01 > 0:26:03"I'll just get a couple of rabbits for t'pot, Mother."
0:26:03 > 0:26:05Rabbit's been around for ages.
0:26:05 > 0:26:07We've shot 'em, ate 'em and loved 'em.
0:26:07 > 0:26:11But we're cooking a lovely dish with rabbit. It's a bit French, really.
0:26:11 > 0:26:13It's rabbits with prunes flamed in cognac.
0:26:13 > 0:26:17But, you know, it turns the humble rabbit into a prince.
0:26:17 > 0:26:20It's posh, it's tasty, it's lovely.
0:26:20 > 0:26:22I'll start with the prunes and the brandy.
0:26:22 > 0:26:25- I'll start with browning off the rabbit.- Oh, look at this.
0:26:25 > 0:26:26There's a couple of rabbits there
0:26:26 > 0:26:30and you can get a rabbit for around £3, so that's £6's worth there.
0:26:30 > 0:26:32- £6 of meat.- Oh, lovely!
0:26:32 > 0:26:36And I'll tell you what, this dish goes like a rabbit. It's fantastic.
0:26:36 > 0:26:39It's quick, it's simple, it's tasty and it's, oh...!
0:26:39 > 0:26:40These are non-soak prunes.
0:26:40 > 0:26:44Put them in a pan with six tablespoons of brandy.
0:26:44 > 0:26:48Oh, now you're talking, Myers, now you're talking!
0:26:49 > 0:26:51Brandy!
0:26:53 > 0:26:55One...
0:26:55 > 0:26:56two...
0:26:56 > 0:26:58three...
0:26:58 > 0:26:59four...
0:26:59 > 0:27:01five, six.
0:27:02 > 0:27:06And then we leave the prunes to macerate in that lovely brandy.
0:27:08 > 0:27:11Now, I've put some butter, and I'm going to put some oil into the pan,
0:27:11 > 0:27:15bring it to temperature, season the rabbits on both sides...
0:27:15 > 0:27:19Thank you. Season the rabbit on both sides and brown it off.
0:27:20 > 0:27:22Season it both sides.
0:27:23 > 0:27:25Put some salt into it.
0:27:25 > 0:27:27Now, carefully, flambe the prunes.
0:27:27 > 0:27:29MUSIC: "Fire" by The Crazy World of Arthur Brown
0:27:29 > 0:27:31It smells like flesh to me!
0:27:31 > 0:27:33# Get the fire brigade Get the fire brigade
0:27:33 > 0:27:36# I think the kitchen's starting to really burn. #
0:27:36 > 0:27:37Woo!
0:27:38 > 0:27:40Wahey! Woo!
0:27:40 > 0:27:41I see a sign!
0:27:41 > 0:27:44Whoosh!
0:27:44 > 0:27:48- I could get used to this!- There's a worry. You're a worry, you are!
0:27:48 > 0:27:49Right, enough of that.
0:27:50 > 0:27:52Put the fire out.
0:27:52 > 0:27:54Oh!
0:27:54 > 0:27:55HE LAUGHS
0:27:55 > 0:27:58- I've got no hair left on me arms!- Dave?
0:27:58 > 0:28:00- Dave?- Eh?
0:28:00 > 0:28:02You haven't got any eyebrows either!
0:28:02 > 0:28:04No, no, you really haven't.
0:28:04 > 0:28:06Oh, God, what's happened to me hairline!
0:28:06 > 0:28:09That's it. You see, it wasn't like that before he started this show.
0:28:09 > 0:28:11He had a full head of hairiness!
0:28:11 > 0:28:15Just leave those to soak till the end of the dish.
0:28:15 > 0:28:17I'll start chopping your bacon and shallots
0:28:17 > 0:28:20in anticipation for pan action later on down the line.
0:28:24 > 0:28:26Now, just start to fry these off in batches.
0:28:26 > 0:28:28Don't try and overcrowd the pan,
0:28:28 > 0:28:32because if you try and overcrowd the pan, they're not going to fry.
0:28:32 > 0:28:33Two banana shallots!
0:28:35 > 0:28:37Look at that. That's what we're after. See that?
0:28:37 > 0:28:39That's the saddle, that bit there.
0:28:39 > 0:28:42- Oh, that's rabbit fillet steak that. - Beautiful.
0:28:42 > 0:28:45And we're just going to put a little bit of colour on.
0:28:45 > 0:28:47I mean, this is a humble dish made good, this.
0:28:54 > 0:28:57You know, in the late 14th century, rabbits were an expensive luxury.
0:28:57 > 0:29:01A lot of the recipes then advocated roasting them with the head still on.
0:29:01 > 0:29:03I suppose it was so you could see it was a rabbit
0:29:03 > 0:29:05and not your local moggy.
0:29:05 > 0:29:06A little bit more oil.
0:29:08 > 0:29:11- Have you ever read Watership Down? - Yeah.
0:29:11 > 0:29:13- It was sad, weren't it? - Yeah, it was. I quite liked it.
0:29:13 > 0:29:16- And rabbits have always featured in literature, haven't they?- Always.
0:29:16 > 0:29:17Watership Down...
0:29:17 > 0:29:20you know, Bugs Bunny. Bugs Bunny!
0:29:20 > 0:29:23- And Thumper and Bambi.- Yeah.- Yeah.
0:29:23 > 0:29:26Hey, look at it now! It could almost be chicken.
0:29:26 > 0:29:29Indeed, you can do this dish with chicken thighs.
0:29:29 > 0:29:31Allow two chicken thighs per person.
0:29:33 > 0:29:36Next, fry the chopped streaky bacon.
0:29:40 > 0:29:42Now, what we want to do with this bacon is,
0:29:42 > 0:29:44we just want it to go nice and crisp.
0:29:44 > 0:29:48Not very crisp, but we want the fat to go...
0:29:48 > 0:29:49quite crispy.
0:29:50 > 0:29:53Right, so, can you see what we've got there?
0:29:53 > 0:29:56- They're not crispy bits.- That's perfect, isn't it?- They're just...
0:29:56 > 0:29:59- They're just golden. - Yes, exactly that.
0:29:59 > 0:30:02The fried bacon joins the rabbit in the casserole.
0:30:02 > 0:30:04To the pan...
0:30:04 > 0:30:07add the shallots and just...
0:30:07 > 0:30:09sweat until translucent.
0:30:09 > 0:30:13Can you see? I've cut them longways, just for that little touch of class.
0:30:15 > 0:30:17To the onions, add two tablespoons of flour.
0:30:17 > 0:30:18One...
0:30:19 > 0:30:21..two.
0:30:21 > 0:30:24Time to add the liquid. Now, you could use white wine,
0:30:24 > 0:30:26but, to kind of make it a bit more British,
0:30:26 > 0:30:29- we're using cider. - Yes, indeed we are.
0:30:29 > 0:30:31And this is...
0:30:31 > 0:30:34300ml of cider!
0:30:37 > 0:30:41I've got some stock here. Pour half of it in at this point.
0:30:41 > 0:30:45- This is good stock.- Look at it, it's like jelly. What a wonderful smell.
0:30:45 > 0:30:51To that, we add one tablespoon of Dijon mustard, like that.
0:30:53 > 0:30:57And two teaspoons of whole-grain mustard.
0:30:57 > 0:30:59Beautiful.
0:30:59 > 0:31:02I've made a little bouquet garni, a little bunch of thyme,
0:31:02 > 0:31:04lovely tied together.
0:31:04 > 0:31:07Obviously, we'll chuck this out before service.
0:31:07 > 0:31:10And a bay leaf.
0:31:14 > 0:31:15Oh, lovely.
0:31:17 > 0:31:20I know it's a bit of a strange convention.
0:31:20 > 0:31:25When you put the flour on top of what in essence is sauteed onions
0:31:25 > 0:31:28and it goes like really thick, don't freak out, because all that's
0:31:28 > 0:31:33doing is it's caught in the onions and flour, cooking that flour off
0:31:33 > 0:31:36a little bit and then as soon as you add liquid, look what's happening.
0:31:36 > 0:31:39It's just thickening it and there's no lumps or any problem,
0:31:39 > 0:31:42- it's just lovely.- And we're going to add some more liquid,
0:31:42 > 0:31:45- so don't worry, it's not going to be that thick when it's done.- Right.
0:31:51 > 0:31:52Beautiful.
0:31:57 > 0:32:00Now, top this up with the remaining stock.
0:32:01 > 0:32:04You want to cover this with a cartouche.
0:32:04 > 0:32:08A cartouche is a sheet of grease-proof paper that's cut
0:32:08 > 0:32:10to fit the dish.
0:32:10 > 0:32:14What it will do is stop it cooking dry too quickly.
0:32:15 > 0:32:18Put that on top, lid on.
0:32:20 > 0:32:24And place that in a preheated oven - 160 degrees Celsius
0:32:24 > 0:32:28for about one-and-a-half, two hours.
0:32:30 > 0:32:35- I think by now that's a very hot cross bunny!- Oh, dear me, man!
0:32:39 > 0:32:43- Let's remove the cartouche. Ooh!- Oh, nice.
0:32:45 > 0:32:48These are the prunes that we did in brandy.
0:32:49 > 0:32:51I'll just light the gas under this
0:32:51 > 0:32:55then we're going to heat those prunes through, cos now they're stone-cold,
0:32:55 > 0:32:57and add the cream.
0:32:58 > 0:32:59Oh, man.
0:33:02 > 0:33:04Just give that a little stir.
0:33:04 > 0:33:08Then really, as soon as that's come up to temperature, we can serve.
0:33:08 > 0:33:11Now... Check for seasoning.
0:33:14 > 0:33:15Look what I've got.
0:33:15 > 0:33:18I've got some cabbage and some dauphinoise potatoes.
0:33:18 > 0:33:21Oh, saddle primo.
0:33:27 > 0:33:30Here we go. Oh, that's the boy.
0:33:32 > 0:33:34- And some prunes, yeah?- Oh, for sure.
0:33:39 > 0:33:40Some on here.
0:33:43 > 0:33:48Lovely creamy dauphinoise. Cabbage.
0:33:48 > 0:33:50The rabbit eats the cabbage
0:33:50 > 0:33:54and they both end up on the same plate together. Beautiful.
0:34:00 > 0:34:03So there you have it, a delicious, simple dish
0:34:03 > 0:34:05that's definitely worth rabbiting on about.
0:34:17 > 0:34:20Time for pudding and we've got two beauties coming up
0:34:20 > 0:34:23which are from the opposite ends of the difficulty scale.
0:34:23 > 0:34:27First up, Valentine Warner with an easy, but delicious-looking dish.
0:34:27 > 0:34:29The "U" in this is for upside-down tart.
0:34:32 > 0:34:35Apricot upside-down tart,
0:34:35 > 0:34:38a pud that's guaranteed to wow your guests.
0:34:38 > 0:34:42Although it's called apricot upside-down tart, I think
0:34:42 > 0:34:44it should be called apricot face-down tart
0:34:44 > 0:34:47because it's pretty hard not to eat the whole thing and then
0:34:47 > 0:34:51in piggy remorse, you'll just have to go and lie down on the floor.
0:34:51 > 0:34:52Groaning.
0:34:52 > 0:34:57Start by halving and stoning eight or nine juicy apricots.
0:34:57 > 0:34:59Then make the butterscotch sauce.
0:34:59 > 0:35:03Add caster sugar, a splash of water, and stick on a high heat.
0:35:04 > 0:35:07Once the sugar's browned, add some chopped butter
0:35:07 > 0:35:10and let it melt into the deep, golden caramel.
0:35:11 > 0:35:14Take the apricots, pop them in, cut side down.
0:35:17 > 0:35:20Cover the little fellows with a snug pastry blanket,
0:35:20 > 0:35:23dot with small knobs of butter and sprinkle with sugar,
0:35:23 > 0:35:26then put in the oven for about 35 minutes
0:35:26 > 0:35:29and finally, prepare to turn out this fabulous tart.
0:35:32 > 0:35:33Oh, look at that. Fantastic.
0:35:35 > 0:35:38I'd like to leave this to cool, so it's at room temperature
0:35:38 > 0:35:41but I just can't resist having a little bite.
0:35:41 > 0:35:44Fantastic with creme fraiche, but put it in a nice jug.
0:35:44 > 0:35:47I'm always just putting a plastic pot on the table
0:35:47 > 0:35:49and it winds my mother up all the time.
0:35:49 > 0:35:54Another thing my mother would really disapprove of - eating off a knife.
0:35:54 > 0:35:57And this is going to be hot. Hold on.
0:36:06 > 0:36:09And another thing that wouldn't go down well,
0:36:09 > 0:36:11talking with my mouth full.
0:36:11 > 0:36:16Rich, sweet, crispy, apricoty... So easy to make.
0:36:17 > 0:36:19That is a summer belter.
0:36:21 > 0:36:24And now we've got Raymond Blanc with a dessert that we've given
0:36:24 > 0:36:27a U rating for ultimate.
0:36:27 > 0:36:30So sit back and be amazed.
0:36:30 > 0:36:34For Raymond's finale, an elaborate tower of nougatine and choux buns,
0:36:34 > 0:36:37caramel dipped and filled with orange-scented cream.
0:36:39 > 0:36:42This is the quintessential French celebration cake.
0:36:42 > 0:36:44Piece montee croquembouche.
0:36:46 > 0:36:51This dish is the most well-known, the most loved, the most famous,
0:36:51 > 0:36:55the most celebratory dish in the whole of France.
0:36:55 > 0:36:58It is used for every single wedding, for every single birthday.
0:36:58 > 0:37:01I had it for my two weddings!
0:37:04 > 0:37:06It could have been three, but it's only two so far!
0:37:10 > 0:37:14- The body of the cake's tower will be made from 80 choux buns.- Voila!
0:37:14 > 0:37:19Raymond is using the same choux pastry he used for the eclairs.
0:37:19 > 0:37:20Tres bien.
0:37:21 > 0:37:27The buns go into a preheated oven for 30 minutes at 170 degrees.
0:37:27 > 0:37:31So now, we are going to prepare the nougatine.
0:37:31 > 0:37:34Nougatine is a caramel and almond crisp that will form the base
0:37:34 > 0:37:37and decoration for the cake.
0:37:37 > 0:37:41- Tres bien.- Raymond is using 480 grams of fondant
0:37:41 > 0:37:44- and 320 grams of liquid glucose. - Look at that.
0:37:45 > 0:37:49And the beauty about this is, it's very flexible,
0:37:49 > 0:37:52gives density to your sugar and doesn't crystallise.
0:37:52 > 0:37:54OK, so my blond caramel is there.
0:37:59 > 0:38:02Just a bit of butter. Spatula, please.
0:38:02 > 0:38:06The caramel is heated until it's a light blond colour,
0:38:06 > 0:38:09then Raymond stirs in 400 grams of toasted almonds
0:38:09 > 0:38:12and turns the mixture out to cool slightly.
0:38:14 > 0:38:19Voila. So needless to say, it is very hot. You have to be very careful.
0:38:23 > 0:38:27The nougatine needs to be rolled to a thickness of 3-4 millimetres.
0:38:27 > 0:38:30That's why you need the strength here. A man's strength.
0:38:30 > 0:38:34This is about the only time when you need a man about properly.
0:38:37 > 0:38:41Now, it's too hard. The caramel is really too hard and it's difficult.
0:38:41 > 0:38:44As it cools, it starts to stiffen,
0:38:44 > 0:38:46so Raymond places it back in the oven to soften.
0:38:53 > 0:38:54When it is the right thickness,
0:38:54 > 0:38:58Raymond shakes the nougatine into a lightly oiled pie dish.
0:38:58 > 0:39:02It's hot so you can work it out.
0:39:02 > 0:39:04Tres bien.
0:39:04 > 0:39:08So now, this is going to be the base of the piece montee.
0:39:11 > 0:39:14Raymond also uses the nougatine to make decorative shapes -
0:39:14 > 0:39:16crescents...
0:39:16 > 0:39:18So I'm going to cut my moon shapes.
0:39:18 > 0:39:20..and triangles.
0:39:20 > 0:39:22So I'm going to put them to one side
0:39:22 > 0:39:27and then I am going to do my choux pastry. OK? S'il vous plait. Couche!
0:39:27 > 0:39:31Adam! Could I have the choux buns, the cream to fill it up and all.
0:39:31 > 0:39:32Thank you.
0:39:33 > 0:39:35Tres bien.
0:39:35 > 0:39:39So we're going to fill them up. You're going to give me a hand, OK?
0:39:39 > 0:39:43For the filling, Raymond makes an orange-flavoured pastry cream.
0:39:43 > 0:39:48Orange, we're going to do here. Put a little bit of Grand Marnier...
0:39:48 > 0:39:50Well, big slug.
0:39:51 > 0:39:54With 80 buns to fill, he enlists a little help.
0:39:54 > 0:39:56So, small. The small ones this way.
0:40:00 > 0:40:02To create a sweet and shiny finish,
0:40:02 > 0:40:07Raymond dips the choux buns in caramel heated to 185 degrees.
0:40:07 > 0:40:10So, very little. So you don't have too much caramel.
0:40:10 > 0:40:16It's got a lovely, nice little shiny crust which is very beautiful,
0:40:16 > 0:40:19very appetising and of course, delicious texture.
0:40:19 > 0:40:23For an added detail, he dips some of the buns in nibbed sugar.
0:40:23 > 0:40:25It's a labour of love, actually.
0:40:25 > 0:40:29That's what it is, but if you have the pleasure to do it for your party,
0:40:29 > 0:40:34for your own friends or loved ones, I think it makes it special. OK?
0:40:34 > 0:40:36Tres bien.
0:40:36 > 0:40:39With all the elements ready, Raymond can begin the real work,
0:40:39 > 0:40:41building the tower.
0:40:43 > 0:40:46To cement the choux buns together, he's using caramel.
0:40:50 > 0:40:53My geometry is so bad, OK, I like what is asymmetric.
0:40:53 > 0:40:57I hate symmetry so I am ill at ease a bit at the moment!
0:41:04 > 0:41:06It's a very small one, actually.
0:41:06 > 0:41:09Really, you should see some...some, uh, pieces montee in France.
0:41:09 > 0:41:12They are about two metres tall. It's amazing.
0:41:14 > 0:41:18We have our first part of the piece montee.
0:41:20 > 0:41:24Well, there's a few sticking out, but it's all right.
0:41:24 > 0:41:27With the tower built, decoration begins.
0:41:27 > 0:41:31They're going to do our moon shape here. OK.
0:41:31 > 0:41:33I think that you won't see that. Voila.
0:41:35 > 0:41:39S-shaped choux pastry provides a support for the last tier.
0:41:39 > 0:41:41Tres bien. Voila.
0:41:45 > 0:41:47The two of course I'm not going to fit...
0:41:47 > 0:41:50That's usually what is happening. It's OK.
0:41:56 > 0:41:59Delicately placed sugar almonds give a traditional detail.
0:41:59 > 0:42:03You can do beautiful sugar roses as well.
0:42:03 > 0:42:06You can do all sorts of different... You can spread sugar all over.
0:42:08 > 0:42:09Tres bien.
0:42:09 > 0:42:13Finally, some gravity-defying royal icing ribbons.
0:42:16 > 0:42:18Voila.
0:42:18 > 0:42:22I know sometimes you can spend a great deal of time cooking,
0:42:22 > 0:42:25but I think it's a lovely thing to do.
0:42:25 > 0:42:28Actually, when you've created something very beautiful
0:42:28 > 0:42:30and you give it to your friends, what more can you give?
0:42:30 > 0:42:32Well, you can give much more!
0:42:32 > 0:42:36But it's a souvenir, something which is special.
0:42:52 > 0:42:55Actually, that cake... OK...
0:42:55 > 0:43:01I wanted to do it for Adam and Eliza because Adam has just got married
0:43:01 > 0:43:05a few months ago and that cake is for you, Adam.
0:43:05 > 0:43:08- OK, that's for you.- Cheers. - Congratulations.- Thank you.
0:43:08 > 0:43:12Really, congratulations. I'm so happy to have done it for you
0:43:12 > 0:43:14and you're going to take it back home afterwards, OK?
0:43:14 > 0:43:17- How am I going to get that home? - Oh, somehow. We'll find a way. We'll find a way, OK?
0:43:17 > 0:43:20- OK.- Congratulations. - Thank you, Chef.
0:43:20 > 0:43:22Come on, give us a big hug, Englishman!
0:43:25 > 0:43:29That's the last of today's dishes. Now it's your turn to get cooking.
0:43:29 > 0:43:32Thanks to all our chefs and do join me
0:43:32 > 0:43:35for more remarkable recipes next time.
0:43:35 > 0:43:36See you soon.