0:00:02 > 0:00:03This is the show where we bring together
0:00:03 > 0:00:05the nation's top TV chefs and, letter by letter,
0:00:05 > 0:00:08serve up some of their greatest ever dishes.
0:00:08 > 0:00:11It's as easy as A, B, C on The A To Z Of TV Cooking.
0:00:28 > 0:00:31Today, we're looking at things linked to the letter V
0:00:31 > 0:00:34and here's just some of what we've got on the menu.
0:00:35 > 0:00:38Those Hairy Bikers have some vital tips on venison...
0:00:38 > 0:00:41It's lean, it's flavoursome,
0:00:41 > 0:00:44but you've got to be careful how to cook it.
0:00:45 > 0:00:49..Ainsley Harriott has some vibrant vegetable rostis...
0:00:49 > 0:00:52They look so good. You just want to get stuck into it, don't you?
0:00:52 > 0:00:54OK, here we go.
0:00:56 > 0:01:00..and Sophie Dahl's adding to a classic Victoria sponge.
0:01:00 > 0:01:04With an orange buttercream icing oozing with home-made raspberry jam.
0:01:07 > 0:01:10So, let's get things going with a bang,
0:01:10 > 0:01:13cos our first V is for vindaloo.
0:01:14 > 0:01:18Goa's most famous export is now on virtually every restaurant menu
0:01:18 > 0:01:21in the UK, but this authentic dish couldn't taste more different
0:01:21 > 0:01:23to its British cousin.
0:01:23 > 0:01:25The main dish, the vindaloo.
0:01:25 > 0:01:27When I say vindaloo to you, what does it mean?
0:01:27 > 0:01:30- It means hot!- It means hot. Does it mean anything else?
0:01:30 > 0:01:32Er, just one of the hottest curries.
0:01:32 > 0:01:35If you talk to a Goan in Goa today, they will say,
0:01:35 > 0:01:39"Yes, use eight red chillies and ten Kashmiri red chillies,"
0:01:39 > 0:01:41cos they want that really deep, rich colour.
0:01:41 > 0:01:44Translated here it just became a really hot dish, but it shouldn't be.
0:01:44 > 0:01:47Like any dish, it should have as much heat as you want to eat.
0:01:47 > 0:01:49Chilli is just there to bring out flavours
0:01:49 > 0:01:52- and to give it some heat, which is pleasant.- Mm-hm.
0:01:52 > 0:01:55- This is going to be one of those dishes.- OK, cool.
0:01:55 > 0:01:56- Five black peppercorns...- OK.
0:01:56 > 0:01:59..two green cardamom pods, a couple of cloves,
0:01:59 > 0:02:03- if you put these in the spice grinder...- Yes, sure.
0:02:03 > 0:02:07..and a teaspoon of coriander and a teaspoon of cumin seeds,
0:02:07 > 0:02:08the cinnamon...
0:02:10 > 0:02:13..and that's pretty much all the spice that's going in it, so
0:02:13 > 0:02:17- it's not so spicy, it should just be enough to flavour your meat.- Yeah.
0:02:17 > 0:02:20'Although the Goans have staked claim to the vindaloo,
0:02:20 > 0:02:23'the dish is thought to have originated from Portuguese sailors
0:02:23 > 0:02:26'who preserved pork for their journey to India in garlic and vinegar.'
0:02:26 > 0:02:27Yeah, that's perfect.
0:02:28 > 0:02:31- This dish is mainly characterised by the vinegar.- Right.
0:02:31 > 0:02:34A lot of the Portuguese and Goan dishes do have vinegar, but a lot of
0:02:34 > 0:02:38the pre-Portuguese dishes would have been soured with tamarind.
0:02:38 > 0:02:40Vinegar was used by the Portuguese to preserve meat,
0:02:40 > 0:02:44not only on the ships, but also in India's hot climate.
0:02:46 > 0:02:49Today, it's used extensively by Goan Christians in their cooking.
0:02:49 > 0:02:53The sour flavouring gives a tangy and tart kick to meat and fish dishes.
0:02:56 > 0:02:58The two most common vinegars used in Goan food are
0:02:58 > 0:03:00white wine and palm vinegar.
0:03:05 > 0:03:08- Is it called vindaloo cos of the vinegar?- Yeah, I mean, there's been
0:03:08 > 0:03:11so much speculation as to what vindaloo really stands for, so a lot
0:03:11 > 0:03:14of Indian restaurants put potatoes in it because "aloo" means potatoes.
0:03:14 > 0:03:19- Right.- I think the thought now is that "vin" was from vinegar.- Yep.
0:03:19 > 0:03:20- And "aloo" is from garlic.- Right.
0:03:20 > 0:03:24Cos I think it's similar to the Portuguese word for garlic and,
0:03:24 > 0:03:27yes, this dish definitely has a lot of garlic,
0:03:27 > 0:03:29but because it cooks down for 45 minutes,
0:03:29 > 0:03:33- it's not at all garlicky, it's just really beautiful and rounded.- OK.
0:03:35 > 0:03:36To make the paste for the vindaloo,
0:03:36 > 0:03:40we're using seven cloves of garlic and a generous helping of ginger.
0:03:40 > 0:03:42How many chillies? Bearing in mind,
0:03:42 > 0:03:44I'm not trying to make it a spicy dish...
0:03:44 > 0:03:46- I think we should make it really hot.- No, I refuse. Three?
0:03:46 > 0:03:49- Yeah, three sounds good.- You know what? I'm leaving the seeds in,
0:03:49 > 0:03:50since you want the heat.
0:03:52 > 0:03:55Next, I'm adding three tablespoons of white wine vinegar.
0:04:00 > 0:04:03'I'm mixing this paste into the chopped pork along with
0:04:03 > 0:04:05'the freshly ground spices.
0:04:07 > 0:04:09'And a little bit of salt to season.
0:04:09 > 0:04:11'If you've got time, you can leave this to
0:04:11 > 0:04:15'marinate for a couple of hours, but it's fine to cook straightaway.'
0:04:17 > 0:04:20- So far...- Right.- ..simple.- Yes.- OK.
0:04:20 > 0:04:21Now...
0:04:21 > 0:04:24you want to start searing the meat a little bit,
0:04:24 > 0:04:28just gently, just take your time. The masala starts to get cooked,
0:04:28 > 0:04:30the meat starts to brown a little bit and you can see already
0:04:30 > 0:04:32- there's a bit of water in there. - Yeah.
0:04:32 > 0:04:34And it'll just get more.
0:04:34 > 0:04:37- It smells really good, don't it? - It does already, actually.
0:04:37 > 0:04:40It's just the garlic hitting the pan, the ginger and the spices.
0:04:40 > 0:04:42When you cook it, it just gets...
0:04:42 > 0:04:44deeper and fuller and richer.
0:04:46 > 0:04:48- That's done.- OK.
0:04:48 > 0:04:51'Cover the pan and leave to cook for about 45 minutes.
0:04:51 > 0:04:54'This will allow the pork to stew in its own juices.
0:04:54 > 0:04:57'If it does dry out, you can always add a splash of water.'
0:04:57 > 0:04:59- Looks good, don't it?- It's done.
0:04:59 > 0:05:01It's amazing what you start with and what you end up with.
0:05:01 > 0:05:04This has just become a really beautiful sauce, now
0:05:04 > 0:05:07- that is our traditional vindaloo pretty much done.- Right.
0:05:07 > 0:05:10'But I want to make this dish extra special,
0:05:10 > 0:05:12'so I'm going to fry some mustard seeds...'
0:05:12 > 0:05:14We just have to wait until they spit, isn't it?
0:05:14 > 0:05:16- Talk to us!- Yeah, exactly, yeah.
0:05:16 > 0:05:18THEY CRACKLE
0:05:18 > 0:05:20'..along with some cashew nuts.'
0:05:28 > 0:05:30- It's looking good. - That smells lovely.
0:05:30 > 0:05:33- OK, and we're done.- That does smell really good, that.- Pork vindaloo.
0:05:33 > 0:05:37- You want to have a try? - I think so, yeah.- OK. It's hot.
0:05:43 > 0:05:46- That is too good.- Yeah? - That is really, really good.
0:05:46 > 0:05:48Anything like the vindaloos you're used to?
0:05:48 > 0:05:51No. That's got much like a... It's almost a richer taste.
0:05:51 > 0:05:55- It's that garlic you were worried about.- Yeah, I thought it was going
0:05:55 > 0:05:57to blow my head off as well, but that's really nice.
0:05:57 > 0:06:00And we've kept the spices really mild and the flavour of the pork.
0:06:00 > 0:06:02It's just got really like a nice flavour.
0:06:02 > 0:06:05This is going to be the piece de resistance of that table.
0:06:05 > 0:06:07It has to blow their socks off.
0:06:07 > 0:06:10She won't believe I've cooked it, if it's anything like that.
0:06:10 > 0:06:12Your vindaloo's going to be exactly like that.
0:06:12 > 0:06:13I have faith.
0:06:13 > 0:06:15Can I have some more?
0:06:15 > 0:06:19Next, V for venison, a meat that not enough people are familiar with
0:06:19 > 0:06:22according to another one of my favourite Vs - Valentine Warner.
0:06:25 > 0:06:28I first tried venison in my early teens
0:06:28 > 0:06:31and fell in love with it from the very first bite.
0:06:31 > 0:06:33I now cook with it a lot.
0:06:33 > 0:06:35There's so much that can be done with it in the kitchen,
0:06:35 > 0:06:38it can produce so many varied and delicious dishes,
0:06:38 > 0:06:42but what I don't understand is, that with such a readily available
0:06:42 > 0:06:46and sustainable source of meat, why we're nervous of it, why we approach
0:06:46 > 0:06:50it any more differently than the everyday meats that we're used to?
0:06:50 > 0:06:52- Do you know what venison is?- No.
0:06:52 > 0:06:55Honestly, I think of it like it's kind of a bit gamey
0:06:55 > 0:06:56and a bit rich and...
0:06:56 > 0:06:59- Yeah.- ..I don't know...
0:06:59 > 0:07:03like it belongs in a Tudor banquet. I don't know!
0:07:03 > 0:07:05The perception I get is it's probably eaten by
0:07:05 > 0:07:09the Prince of Wales and his royal circle.
0:07:09 > 0:07:11Many of you view venison as a rich man's food,
0:07:11 > 0:07:14hunted and eaten by the upper classes.
0:07:14 > 0:07:15Well, it certainly used to be
0:07:15 > 0:07:18and it's easy to see why we still think this way
0:07:18 > 0:07:23when our most visible deer still live in deer parks like this one.
0:07:23 > 0:07:25I'm at historic Burghley House,
0:07:25 > 0:07:27which has a long association with fallow deer.
0:07:27 > 0:07:30I've come to visit Miranda Rock, whose family has lived in this
0:07:30 > 0:07:35extraordinary house since the times of Elizabeth I.
0:07:35 > 0:07:37'Back then, hunting was the favourite sport and
0:07:37 > 0:07:40'every self-respecting estate had to have a deer park
0:07:40 > 0:07:43'in case important guests dropped in.'
0:07:44 > 0:07:48Looking at all the ferocious faces staring down at me,
0:07:48 > 0:07:51do you think that many of these people enjoyed a good plate of
0:07:51 > 0:07:54venison and looked a bit more cheery when they'd finished it?
0:07:54 > 0:07:56I think he would have done. That's Henry VIII.
0:07:56 > 0:07:59Yes, he had an appetite, didn't he?
0:07:59 > 0:08:02'Deer were first introduced to Burghley in the late 16th century
0:08:02 > 0:08:06'and the herd has been an important part of the landscape ever since,
0:08:06 > 0:08:08'as seen in this rare 18th century picture.'
0:08:08 > 0:08:10What have we got here?
0:08:10 > 0:08:14We've got a lovely drawing of the park at Burghley
0:08:14 > 0:08:17before Capability Brown made the changes here.
0:08:17 > 0:08:20- So, we're kind of over here.- Exactly. - And here's that Great-Uncle Bob...
0:08:20 > 0:08:22SHE LAUGHS
0:08:22 > 0:08:24- Um...- Up a tree.- Up a tree.
0:08:24 > 0:08:26It's a bit of a dead cert, isn't it? This poor stag.
0:08:26 > 0:08:29Well, it looks like he's missed all of them, actually.
0:08:29 > 0:08:31The others are running away. It's funny.
0:08:31 > 0:08:33That really does kind of give a really clear idea...
0:08:33 > 0:08:34of what might have been going on.
0:08:36 > 0:08:39'And venison would have featured regularly on the menu,
0:08:39 > 0:08:44'cooked up for hungry hunting parties in this magnificent Tudor kitchen.'
0:08:45 > 0:08:49- Here we are - the Tudor kitchen. - Oh, my goodness me.
0:08:49 > 0:08:50Wow-ee.
0:08:52 > 0:08:56What I wouldn't give to come back in time and...
0:08:56 > 0:08:59just this bustling kitchen with hierarchy
0:08:59 > 0:09:03and everyone doing a job and urgency and fat and smoke and...
0:09:03 > 0:09:08- Oh, fabulous and the noise, the smell...- Yeah.- Everything.
0:09:08 > 0:09:12Well, maybe we should make a plan to do a...
0:09:12 > 0:09:15to do a dinner one day that honours the deer
0:09:15 > 0:09:19and get everything fired up and come and do ten deer dishes.
0:09:19 > 0:09:22- A deer tasting menu. - That would be fun, wouldn't it?
0:09:22 > 0:09:24A hoof and tongue evening.
0:09:24 > 0:09:26- I'll skip the hoof!- OK.
0:09:27 > 0:09:30The deer at Burghley are no longer hunted for sport,
0:09:30 > 0:09:34but limited space makes it necessary to manage their numbers every
0:09:34 > 0:09:38once in a while and the venison is fed back into the food chain
0:09:38 > 0:09:41via local markets, restaurants and butchers.
0:09:43 > 0:09:47So, Valentine's made the case for venison and here to show us
0:09:47 > 0:09:49how to cook it are the Hairy Bikers.
0:09:50 > 0:09:53'Nowadays, you don't have to be a member of the Royal family
0:09:53 > 0:09:59'with six wives to enjoy some venison, the most majestic of meats.
0:09:59 > 0:10:02'We're diving back into The Best Of British Kitchen to rustle up
0:10:02 > 0:10:07'a feast fit for a king...well, on a 21st century budget.'
0:10:08 > 0:10:11Isn't that beautiful? Look at the colour of that meat.
0:10:11 > 0:10:13It's lean, it's flavoursome,
0:10:13 > 0:10:16but you've got to be careful how to cook it.
0:10:16 > 0:10:19That's because it's lean. Anyway, game on!
0:10:19 > 0:10:21HE GROANS What?!
0:10:21 > 0:10:23We're going to make...
0:10:23 > 0:10:28a venison dish which is truly for princes, kings, paupers alike.
0:10:28 > 0:10:32- It is, it is.- A venison cobbler. - Oh, you see? You see that mix?
0:10:32 > 0:10:35- Royal meat, cobbler, common as muck.- Aye.- Oh, ho!
0:10:35 > 0:10:38Now, what is a venison cobbler?
0:10:38 > 0:10:42- It's a stew that's kind of got like savoury scones on the top.- Yes.
0:10:42 > 0:10:45And the scones come together like cobbles, but it's rather like,
0:10:45 > 0:10:48- you know how a dumpling gets the nice bits, the gravy...- Yes.
0:10:48 > 0:10:50- Cobbler's the same, it soaks up from underneath.- Right.
0:10:50 > 0:10:54First off, we've got to make basically a venison casserole,
0:10:54 > 0:10:56but a blooming good one.
0:10:56 > 0:10:59Now, this dish, you could substitute for shoulder of lamb,
0:10:59 > 0:11:02- stewing steak...- You could. - Either would work perfectly well,
0:11:02 > 0:11:04but then it wouldn't be a venison cobbler.
0:11:04 > 0:11:06No, it'd be something else then, you know.
0:11:06 > 0:11:09Right, I'll tell you what I need. I need two onions...
0:11:09 > 0:11:12and a carrot.
0:11:12 > 0:11:15And I need a pan, some oil, and celery.
0:11:15 > 0:11:17And we're back to that old chestnut - the Mirro pot.
0:11:17 > 0:11:21Yes, it's the basis of all things lovely.
0:11:21 > 0:11:25So, all I'm going to do is prepare these onions in a way that
0:11:25 > 0:11:27we've prepared many thousands of onions before us.
0:11:27 > 0:11:30We're going to take the skin off and we're going to slice them, all right?
0:11:30 > 0:11:32The sunflower oil goes in a pan.
0:11:34 > 0:11:35Two sticks of celery.
0:11:47 > 0:11:50Put that in to fry.
0:11:50 > 0:11:53- There's nothing more noble when you see deer, is there?- Oh, no.
0:11:53 > 0:11:56It's just such a beautiful animal and there's lots of different types,
0:11:56 > 0:11:59isn't there? There's fallow deer, which is good for meat.
0:11:59 > 0:12:01There's roe deer, which is good for meat.
0:12:01 > 0:12:03There's red deer, which is good for meat.
0:12:03 > 0:12:07But my favourite is the tasty little one - the muntjac.
0:12:07 > 0:12:09Oh, yes, the little fella.
0:12:10 > 0:12:11Chunky carrots...
0:12:14 > 0:12:17Now, we just cook this gently for about ten minutes,
0:12:17 > 0:12:19until the onion is soft and...
0:12:19 > 0:12:22to that I add two tablespoons of flour
0:12:22 > 0:12:25and one teaspoonful of English mustard.
0:12:27 > 0:12:29And the flour sticks to the onions
0:12:29 > 0:12:30and that's going to be our thickening agent.
0:12:30 > 0:12:33The next thing...
0:12:33 > 0:12:34is 500mls...
0:12:35 > 0:12:38- of beer.- That's a pint in old money, near enough.
0:12:44 > 0:12:46- Ooh, that's thick.- Isn't it?
0:12:46 > 0:12:48And then we add 250mls of water
0:12:48 > 0:12:53and we'll bring that back to the boil and then we'll add the venison.
0:12:55 > 0:12:57Look at that.
0:12:57 > 0:13:01Now, in goes this lovely cubed...
0:13:01 > 0:13:03bit of venison.
0:13:03 > 0:13:08Look at how rich the colour of that meat is. Look at that - fabulous.
0:13:08 > 0:13:11- That'll be full of iron, that. - Absolutely. We'll give it a stir.
0:13:16 > 0:13:20Two tablespoons of chopped thyme are added to the pot.
0:13:20 > 0:13:21Pop that in.
0:13:22 > 0:13:24And it's just the leaves, not the stalks,
0:13:24 > 0:13:26cos we're not going to strain this.
0:13:26 > 0:13:29What goes in will end up on your plate.
0:13:29 > 0:13:33And then we add two bay leaves, just crumpled.
0:13:33 > 0:13:36And then some redcurrant jelly.
0:13:36 > 0:13:39Once that jelly's dissolved, we put that into a casserole dish,
0:13:39 > 0:13:42put that into an oven, preheat it at 160 degrees Celsius for a fan oven
0:13:42 > 0:13:46and leave it there to moulder for, well, about two hours, really.
0:13:46 > 0:13:49- Yeah, near enough, two hours, yeah. - Two and a half if you want.- Yeah.
0:13:49 > 0:13:51As long as you turn it down, leave it for three.
0:13:51 > 0:13:53As long as it doesn't go dry, you'll be all right.
0:13:53 > 0:13:56The longer you leave it, the tenderer it's going to be.
0:14:02 > 0:14:04Oh! How lovely is that?
0:14:06 > 0:14:08Now, we hope that does cook down a bit or else
0:14:08 > 0:14:10there's no room for our cobbles!
0:14:13 > 0:14:15Right. Beautiful.
0:14:19 > 0:14:21Beautiful. Lovely job.
0:14:21 > 0:14:26- Pepper.- Thank you.- Salt.- Thank you. - And we use lemon juice,
0:14:26 > 0:14:30about a good tablespoon of lemon juice.
0:14:30 > 0:14:31We frighten with the old pepper.
0:14:31 > 0:14:33Ah!
0:14:33 > 0:14:34Let it in.
0:14:38 > 0:14:41- Perfect.- The lemon juice sharpens it up nicely.
0:14:41 > 0:14:42Have a taste?
0:14:44 > 0:14:46- It sharpens it up all right.- Good.
0:14:46 > 0:14:48Time to get cobbling.
0:14:49 > 0:14:53Into a food processor put in self-raising flour.
0:14:53 > 0:14:57Think a cobble is like making a scone.
0:14:57 > 0:14:59It has to rise.
0:14:59 > 0:15:03The baking powder in the flour will enable this to happen.
0:15:03 > 0:15:06Some salt goes into this. About a teaspoon.
0:15:09 > 0:15:12Some butter and whizz just the crumbs.
0:15:12 > 0:15:16Now, I'm not going to make the dough in the processor,
0:15:16 > 0:15:18because I feel, using the milk, it's quite a soft dough,
0:15:18 > 0:15:22it would actually just...well, it'd just go to mush,
0:15:22 > 0:15:24so just whizz this to a crumb-like form.
0:15:26 > 0:15:30The pulse is better because if you just...let it go.
0:15:30 > 0:15:32It could just go terribly...
0:15:32 > 0:15:34sort of smeary.
0:15:34 > 0:15:37I mean, there's not much butter to the flour on this one, it's
0:15:37 > 0:15:41not like when you're making pastry where there's a lot of butter.
0:15:41 > 0:15:43Et voila!
0:15:43 > 0:15:48Put the flour, butter and salt mixture into Granny's bowl.
0:15:50 > 0:15:52Every house used to have one of these, didn't it?
0:15:52 > 0:15:54- Yes, they did, yes. We still have. - Yeah.
0:15:54 > 0:16:00Ours was used for everything from hotpot to baking bread...
0:16:00 > 0:16:02to soaking me mother's feet.
0:16:02 > 0:16:06Everything was done in that bowl. Right. Add milk.
0:16:08 > 0:16:11And just form a dough. This can be quite rustic.
0:16:12 > 0:16:14Ooh, woo-woo!
0:16:14 > 0:16:16- Oh, no!- It's all measured.
0:16:16 > 0:16:19Oh, ho, ho, ho!
0:16:20 > 0:16:22That's it. Lovely.
0:16:23 > 0:16:24Little Mr Sifter.
0:16:26 > 0:16:29Ho-ho! Lucky!
0:16:29 > 0:16:33- Sack the juggler!- Ho-ho! Wait a minute. Are you ready?
0:16:38 > 0:16:42- We're not here in Downton Abbey. - Phew!
0:16:42 > 0:16:46Just roll it out. Now, we're aiming for quite chunky cobblers,
0:16:46 > 0:16:49so just start cutting them out. A little cookie cutter...
0:16:49 > 0:16:51Little chunky cobblers.
0:16:52 > 0:16:54You get about a dozen.
0:16:54 > 0:16:57- There you are - look at that! - They're lovely.- Isn't it sweet?
0:16:57 > 0:16:58HE HUMS
0:16:59 > 0:17:02Then pack the cobblers tightly round the edge of the stew.
0:17:13 > 0:17:14And they're going to rise up...
0:17:16 > 0:17:19- ..like a scone.- Shall I get another one in?- Oh, aye.
0:17:20 > 0:17:22Can you get one...? Aw!
0:17:22 > 0:17:26- Just.- Well done.- Right. Now then.
0:17:26 > 0:17:29What I want to do is just brush the top of each cobbler.
0:17:30 > 0:17:31A little bit of egg.
0:17:34 > 0:17:37And they're going to have a lovely finish on them when they rise.
0:17:37 > 0:17:40And it's lovely if you're doing this for a dinner party,
0:17:40 > 0:17:42you can cook the venison part of it the day before,
0:17:42 > 0:17:46let it go cold and just set the cobblers onto the top,
0:17:46 > 0:17:48onto the cold dish and then bake it off.
0:17:48 > 0:17:49It really doesn't matter.
0:17:49 > 0:17:52Now this...goes into the oven.
0:17:54 > 0:17:57- Topless.- 160 degrees Celsius...
0:17:57 > 0:18:01for 30 minutes till your cobblers are brown
0:18:01 > 0:18:02and your stew's reduced a bit.
0:18:05 > 0:18:06Ah!
0:18:12 > 0:18:13That's got to be ready, mate.
0:18:13 > 0:18:14Ready?
0:18:14 > 0:18:16Ah!
0:18:17 > 0:18:19A beautiful thing.
0:18:19 > 0:18:20Look at that.
0:18:22 > 0:18:24- That is a triumph.- It is, isn't it?
0:18:24 > 0:18:27Those little cobblers have swollen up a treat.
0:18:27 > 0:18:30- Beautiful.- And that's reduced nicely, actually...
0:18:30 > 0:18:32It has...which will intensify the flavour
0:18:32 > 0:18:35- and, in due course, give you greater satisfaction.- Indeed.- Indeed.
0:18:35 > 0:18:39- Shall we have a dibble?- Should we? Let's have a dabble-dibble. Oh, yes!
0:18:42 > 0:18:44HE EXHALES
0:18:44 > 0:18:49This would be lovely, say, with mashed potatoes and runner beans...
0:18:49 > 0:18:51- Oh!- ..British runners, now...
0:18:51 > 0:18:53- It's the cobbler I've got to go for, isn't it?- Yeah.
0:18:53 > 0:18:56- Oh, listen to them, man. - Yeah, they're light.
0:18:56 > 0:18:59Look at that - one fork and in pieces.
0:19:01 > 0:19:02HE BLOWS
0:19:06 > 0:19:07Mmm.
0:19:08 > 0:19:11Mmm-mmm!
0:19:11 > 0:19:12Good? Oh!
0:19:14 > 0:19:19That venison - look at that, it's just...it's falling apart.
0:19:20 > 0:19:23- Oh, man! It's good, innit?- Mm-hm!
0:19:23 > 0:19:25We should eat more venison, you know.
0:19:25 > 0:19:28It's very plentiful, it's very sustainable
0:19:28 > 0:19:30and it's as free-range as you like.
0:19:30 > 0:19:33I mean, you never get a battery deer, do you?
0:19:34 > 0:19:36No. Whoa!
0:19:36 > 0:19:40And, you know, when you get tired of dumplings...
0:19:40 > 0:19:41- make yourself a cobbler.- Oh!
0:19:42 > 0:19:46Now that is wonderful. Great British game -
0:19:46 > 0:19:48- cannot whack it.- Aye.
0:19:48 > 0:19:52MUSIC: "(I'm Always Touched) By Your Presence Dear" by Blondie
0:19:55 > 0:19:59# I am still in touch with your presence, dear
0:19:59 > 0:20:03# Dear, dear, dear, dear. #
0:20:06 > 0:20:08So, we've spent a lot of time on meat so far
0:20:08 > 0:20:12and it's time to bring in the big V for vegetables,
0:20:12 > 0:20:16and here's a little veggie selection starting off with Nigel Slater.
0:20:17 > 0:20:20'As the autumn draws in, what you can grow in your garden
0:20:20 > 0:20:24'becomes a little limited, but there are some vegetables that will
0:20:24 > 0:20:29'survive the cooler, darker months, that also make a cosy meal.'
0:20:30 > 0:20:33You know when the evenings start to draw in and the weather gets
0:20:33 > 0:20:38a bit damp, what I really look for in my suppers is a bit of sweetness.
0:20:38 > 0:20:40And when I'm talking about vegetables,
0:20:40 > 0:20:42the sweetest of them all is some sort of squash.
0:20:43 > 0:20:47It doesn't matter whether it's a great big golden pumpkin,
0:20:47 > 0:20:51a little acorn squash or a butternut, it's just that golden flesh
0:20:51 > 0:20:54that turns really sugary when it's cooked in the oven.
0:20:55 > 0:20:58Tonight's winter warmer is Stuffed Squash.
0:21:03 > 0:21:06Slice your squash in half and spoon out the seeds.
0:21:09 > 0:21:11It takes quite a lot of heat to get right down into
0:21:11 > 0:21:14a thick bit of squash, so I score them...
0:21:15 > 0:21:20..which means that the heat can get right down into the fibres.
0:21:23 > 0:21:26I'm going to roast these with a little bit of butter.
0:21:26 > 0:21:30I could use olive oil, but there is something right about
0:21:30 > 0:21:31pumpkin and butter.
0:21:32 > 0:21:33It just works.
0:21:37 > 0:21:38A little bit of salt and pepper.
0:21:42 > 0:21:44And then that can go straight into the oven.
0:21:50 > 0:21:54'Roast them for a good hour. In the meantime, start your stuffing.
0:21:54 > 0:21:57'The base is a couple of big strong onions.'
0:22:00 > 0:22:03And I've tried everything, and I mean everything...
0:22:03 > 0:22:06to prevent me from crying.
0:22:06 > 0:22:08And there's just nothing.
0:22:08 > 0:22:10I've done some very sensible sounding things
0:22:10 > 0:22:12and I've done some really daft ones,
0:22:12 > 0:22:15real old wives' tales that you're just glad there's no-one else
0:22:15 > 0:22:17in the room when you do it, but nothing works.
0:22:24 > 0:22:28Put the lid on so that they cook very softly and very gently.
0:22:33 > 0:22:36With the sweetness in the dish, I want something to balance it.
0:22:38 > 0:22:39I'm going to put in...
0:22:41 > 0:22:45..just a few spicy things, nothing hot to blow your socks off,
0:22:45 > 0:22:47just something that kind of...
0:22:47 > 0:22:52welcomes you in from a cold, wet day. Just a little bit of gentle ginger.
0:22:54 > 0:22:57I'm going to keep these pieces quite big, like matchsticks,
0:22:57 > 0:23:00so that when you eat the sweetness of the pumpkin
0:23:00 > 0:23:02and the sweetness of the onions,
0:23:02 > 0:23:06and then you've got these little blasts of citrusy hot ginger...
0:23:09 > 0:23:11Cinnamon's always welcome with pumpkin.
0:23:11 > 0:23:13Any members of the squash family,
0:23:13 > 0:23:15whether it's a butternut like these...
0:23:15 > 0:23:18or a good old-fashioned, big, orange pumpkin,
0:23:18 > 0:23:19cinnamon always works beautifully.
0:23:22 > 0:23:25And a bit of cumin for the earthiness and then just...
0:23:26 > 0:23:28..a little bit of smokiness...
0:23:30 > 0:23:31..from some paprika.
0:23:33 > 0:23:37Throw in a handful of sultanas for a sweet, fruity zing.
0:23:41 > 0:23:43And then that...
0:23:44 > 0:23:45..goes into my squash.
0:23:57 > 0:24:01This is kind of autumn day cooking, sweet and buttery.
0:24:01 > 0:24:03A little bit spicy and, every now and again,
0:24:03 > 0:24:06you get that little hit of ginger when you're eating it.
0:24:06 > 0:24:09This is the sort of thing I want to eat with a glass of
0:24:09 > 0:24:10very, very nice red wine.
0:24:14 > 0:24:16Something quite soft and velvety.
0:24:16 > 0:24:18And I'll pop that in for a little while.
0:24:22 > 0:24:25'Pop it all into the oven for a further 10 to 15 minutes
0:24:25 > 0:24:28'for the juices to trickle through the squash.'
0:24:32 > 0:24:34You know, this smells sumptuous.
0:24:35 > 0:24:37It's sweet...
0:24:38 > 0:24:41..it's savoury, it's spicy...
0:24:42 > 0:24:48..and I must have some of those golden juices,
0:24:48 > 0:24:50bright golden food for a dark evening.
0:25:00 > 0:25:05Don't forget to score the squash first - this helps it cook evenly,
0:25:05 > 0:25:08and to produce that golden toasty appearance and taste.
0:25:09 > 0:25:13Thanks, Nigel. Now for a Parisian take on vegetables.
0:25:13 > 0:25:16Let's get some salad recipes from Rachel Khoo.
0:25:17 > 0:25:22Carrot salad, celeriac and apple salad doesn't sound very exciting,
0:25:22 > 0:25:26but, actually, sometimes the simplest ingredients can be the tastiest.
0:25:29 > 0:25:32Crudites, raw vegetables like peppers, cucumbers and,
0:25:32 > 0:25:36of course, there's carrot salad, is a menu staple in French bistros.
0:25:36 > 0:25:39It's not all heavy sauces and stews.
0:25:40 > 0:25:44This idea...comes from seeing carrot salad everywhere.
0:25:44 > 0:25:47The French are a bit obsessed with carrot salad.
0:25:47 > 0:25:51It's the simplicity which I think the Parisians enjoy the most.
0:25:51 > 0:25:56Top and tail your carrots, then slice them into matchsticks on a mandolin.
0:25:56 > 0:25:59You can also make this salad with courgette or baby turnip.
0:25:59 > 0:26:01That looks pretty beautiful, and...
0:26:05 > 0:26:06..pretty crunchy too.
0:26:07 > 0:26:09Put your carrots to one side,
0:26:09 > 0:26:11then get on with the delicious vinaigrette.
0:26:11 > 0:26:13This one starts with lemon.
0:26:13 > 0:26:17Give it a little squash and a roll, helps with the juices.
0:26:19 > 0:26:22I'm using sunflower oil.
0:26:22 > 0:26:26What you're looking for is an oil which doesn't taste of anything.
0:26:26 > 0:26:27Five tablespoons.
0:26:27 > 0:26:30'Using a neutral oil will help the sweet flavour of the carrot
0:26:30 > 0:26:32'shine through your citrus dressing.'
0:26:32 > 0:26:34For the salt,
0:26:34 > 0:26:38I think it's really important to use good quality salt. A bit of pepper.
0:26:42 > 0:26:44Yes!
0:26:44 > 0:26:48You want it to have a little zing to it. Pour it all over. Mix it in.
0:26:51 > 0:26:53Quality control.
0:26:53 > 0:26:56Finishing touch is a bit of parsley.
0:26:56 > 0:26:59You want to finely chop the parsley...
0:27:00 > 0:27:03..sprinkle it over, give it a mix around.
0:27:04 > 0:27:07Et voila! There's your carrot salad.
0:27:07 > 0:27:09So fresh, it's crunchy...
0:27:09 > 0:27:11Just looking at it you feel healthier,
0:27:11 > 0:27:13so forget about going to the gym, just eat a bowl of this.
0:27:18 > 0:27:20All right, ready to go on salad two.
0:27:21 > 0:27:23I've got the ugliest vegetable ever...
0:27:25 > 0:27:26..celeriac.
0:27:26 > 0:27:28Yes, it doesn't look that great, but I'm going to do a bit
0:27:28 > 0:27:34of a vegetable makeover and make it into a fantastic tasting dish.
0:27:34 > 0:27:38I need a quarter, it's about 250g for this salad.
0:27:40 > 0:27:42Begin by chopping off the rough skin.
0:27:42 > 0:27:45If you've never tasted celeriac before,
0:27:45 > 0:27:50then...in terms of flavour, it's very similar to celery,
0:27:50 > 0:27:53but, unlike celery, it doesn't have that watery taste.
0:27:53 > 0:27:56I'm going to chop this up into more manageable pieces.
0:27:58 > 0:28:02'Celeriac also has a much milder flavour than celery.'
0:28:03 > 0:28:07OK, now let's make the vinaigrette.
0:28:07 > 0:28:11You need some lovely grainy mustard.
0:28:11 > 0:28:15I'm using a heaped teaspoon of Moutarde de Meaux, whose seeds
0:28:15 > 0:28:19haven't been fully ground, but any wholegrain mustard will be fine.
0:28:20 > 0:28:23Add five tablespoons of sunflower oil.
0:28:23 > 0:28:26White wine vinegar.
0:28:26 > 0:28:30Actually, I think I had rose wine in this as well.
0:28:30 > 0:28:32It's kind of a bit pink. Two tablespoons...
0:28:32 > 0:28:36'Add a little sugar, a pinch of salt and black pepper.'
0:28:36 > 0:28:38Give it a good mix.
0:28:40 > 0:28:42Yum. Good.
0:28:42 > 0:28:43My salad...
0:28:44 > 0:28:48'Mix in the dressing and grab the final ingredient - an apple.'
0:28:49 > 0:28:51'Use one that's tart enough to contrast well
0:28:51 > 0:28:54'with the mildness of the celeriac.'
0:28:54 > 0:28:57No! I failed!
0:28:57 > 0:29:01What does that mean? I bet in some culture it means, um...
0:29:01 > 0:29:05I'll never get married or something like that.
0:29:05 > 0:29:07'The apple and celeriac will discolour
0:29:07 > 0:29:09'if you don't mix it with the dressing quickly.'
0:29:09 > 0:29:11That's the apple done.
0:29:11 > 0:29:13Whack it in your bowl.
0:29:13 > 0:29:17Mix in the ingredients and that's your salad. Have a little taste...
0:29:21 > 0:29:22It tastes pretty good.
0:29:24 > 0:29:26Simple, healthy and delicious.
0:29:26 > 0:29:30Serve it as a side dish with a sandwich or with your steak.
0:29:39 > 0:29:43Next up is Ainsley with his pea and courgette rosti.
0:29:44 > 0:29:47Look at this. I've got some really delicious fresh peas here,
0:29:47 > 0:29:50along with my courgette, which just kind of reminds me of summer
0:29:50 > 0:29:52and that's inspired me for my next dish.
0:29:52 > 0:29:55That's a fresh pea, courgette and Parmesan rosti
0:29:55 > 0:29:57with a nice tangy tomato dressing.
0:29:59 > 0:30:01Podding's one of those strange things, isn't it?
0:30:01 > 0:30:04It feels like it's going to be one of those jobs that's going to
0:30:04 > 0:30:06go on for ever and ever and ever, but, whoa,
0:30:06 > 0:30:08it really brings all the family together.
0:30:08 > 0:30:10I sat round with my brother or sister,
0:30:10 > 0:30:14sometimes there was aunts or uncles there - people just podding peas!
0:30:14 > 0:30:16And it was a great way of having conversation.
0:30:16 > 0:30:19I put my peas into boiling water, which gives me
0:30:19 > 0:30:23just enough time to shred the courgette and squeeze in a tea towel.
0:30:25 > 0:30:29That's it. We want to make them nice and...dry.
0:30:29 > 0:30:30So, when you cook your rostis,
0:30:30 > 0:30:33they're going to be lovely and crispy and crunchy.
0:30:33 > 0:30:36Peas and courgettes go into a large mixing bowl.
0:30:37 > 0:30:38Ground rice,
0:30:38 > 0:30:40toasted pine nuts,
0:30:40 > 0:30:44and freshly grated Parmesan are added to the mix.
0:30:46 > 0:30:49Then use two eggs to bind the ingredients.
0:30:50 > 0:30:53And I'm going to get my hands in there now.
0:30:53 > 0:30:55I'm just going to work that through.
0:30:55 > 0:30:57Look at those peas. Don't they look wonderful?
0:30:57 > 0:30:59And you could use frozen peas here,
0:30:59 > 0:31:01now there's nothing wrong with frozen peas.
0:31:01 > 0:31:03Don't think I'm having a go at you, saying,
0:31:03 > 0:31:05"Hey, you can't use frozen peas."
0:31:05 > 0:31:06Because, let's face it, you know,
0:31:06 > 0:31:09fresh peas are only in season up until about September
0:31:09 > 0:31:12and that's pushing it, to be perfectly honest with you,
0:31:12 > 0:31:14but, you know, frozen peas are great
0:31:14 > 0:31:19and often it's one of the few ways that we have of getting
0:31:19 > 0:31:21vitamin C into our kids and then there's the orange juice
0:31:21 > 0:31:26and stuff like that, but kids tend to like peas as a vegetable.
0:31:26 > 0:31:31Fresh or frozen, this dish is all about the pea.
0:31:31 > 0:31:34Let the rice flour absorb any liquid, then add the basil.
0:31:36 > 0:31:38Then it's time for the real fun.
0:31:40 > 0:31:43A little bit of a squash down with the palm of your hand.
0:31:43 > 0:31:46I'm using the palette knife just to kind of shape them,
0:31:46 > 0:31:48to bind them, pull them together.
0:31:48 > 0:31:51The peas tend to kind of fall away, and if you go,
0:31:51 > 0:31:54"Oh, it's all going to collapse!" - that won't happen.
0:31:54 > 0:31:56Once it hits the pan, that egg begins to set
0:31:56 > 0:31:59and that crispiness of the lovely ground rice begins to,
0:31:59 > 0:32:04sort of, cook out and it's just absolutely fab.
0:32:04 > 0:32:06Not too hot here, there's a tendency, you know,
0:32:06 > 0:32:08when you're making things likes rostis,
0:32:08 > 0:32:11you turn up the pan just a little bit too much and it'll brown before
0:32:11 > 0:32:16it actually starts to cook, so just at a nice controlled heat, all right?
0:32:16 > 0:32:18And then we can talk about
0:32:18 > 0:32:20getting a little bit of colour with them afterwards.
0:32:22 > 0:32:25Now, there's a tendency that we tend to overload our pan a little bit,
0:32:25 > 0:32:28so don't do that, and when you take them out,
0:32:28 > 0:32:30just put them on some absorbent kitchen paper,
0:32:30 > 0:32:32keep them warm in the oven, but you're going to eat them
0:32:32 > 0:32:35quite quickly anyway and they're not too bad even at warm,
0:32:35 > 0:32:37to be honest with you. Really nice.
0:32:37 > 0:32:40It doesn't take long for the rostis to turn a golden brown,
0:32:40 > 0:32:43with the green peas shining through.
0:32:43 > 0:32:45Now, it's time to work on the tomato dressing.
0:32:45 > 0:32:48To plum and sun-dried tomatoes, I'm adding some olive oil,
0:32:48 > 0:32:51shallots, and a dash of Mike's pea pod wine.
0:32:56 > 0:32:58If you haven't got pea podded wine, don't worry.
0:32:58 > 0:33:00A bit of red wine vinegar, a tablespoon of that,
0:33:00 > 0:33:03or two, would be absolutely fine.
0:33:03 > 0:33:05'You can serve them individually,
0:33:05 > 0:33:08'but I like to stack them in a tower, then drizzle on my lovely
0:33:08 > 0:33:12'tomato dressing and finish with some fresh, chopped basil.'
0:33:12 > 0:33:14Wonderful.
0:33:14 > 0:33:18They look so good. You just want to get stuck into it, don't you?
0:33:18 > 0:33:19OK, here we go.
0:33:20 > 0:33:22A pea rosti, then, that's OK.
0:33:25 > 0:33:27The fresh peas, they just burst in your mouth,
0:33:27 > 0:33:29it really, really is exciting.
0:33:29 > 0:33:32Now, there's a little bit of ground rice in there just holds it together,
0:33:32 > 0:33:35gives it another dimension, another bit of a sort of texture,
0:33:35 > 0:33:38if you like, and we've got that tangy tomato dressing that just
0:33:38 > 0:33:42lifts everything, just brings those peas out beautifully.
0:33:42 > 0:33:44You've got to try it.
0:33:44 > 0:33:45We should be proud of our peas.
0:33:51 > 0:33:54Staying with veg, this is V for vichyssoise,
0:33:54 > 0:33:55a chilled vegetable soup.
0:33:55 > 0:33:57Here to demonstrate are the Two Fat Ladies,
0:33:57 > 0:34:00who find themselves in a kitchen by the sea.
0:34:01 > 0:34:06Now, I thought it would be nice to take for the picnic some Thermoses
0:34:06 > 0:34:12full of really cold iced soup and I'm going to make a vichyssoise.
0:34:12 > 0:34:14Everyone thinks it's French.
0:34:14 > 0:34:16Well, it's French in a way, but it was made in America,
0:34:16 > 0:34:20originally, but by a French cook.
0:34:20 > 0:34:22And what we've got to do...
0:34:24 > 0:34:26..is slice the leeks.
0:34:26 > 0:34:28We only want the white part of the leek,
0:34:28 > 0:34:31because this is a very white soup, but don't waste the greens.
0:34:31 > 0:34:34If you wash them and chop them up nicely,
0:34:34 > 0:34:38and fry them in butter and oil with old, cold potatoes,
0:34:38 > 0:34:42they make a sort of form of bubble and squeak, and they're very good.
0:34:42 > 0:34:45Now, what we will do is put a good lump of butter in
0:34:45 > 0:34:49and we stir that around till it's melted.
0:34:49 > 0:34:52Isn't it lovely being in a lighthouse? I adore it.
0:34:52 > 0:34:54I'm a little Grace Darling at heart.
0:34:55 > 0:34:58- Huh!- I'm waiting to rescue...
0:35:00 > 0:35:02..the stranded ships coming over the bay.
0:35:02 > 0:35:08I think I have maybe more the wrecker in my soul, really.
0:35:08 > 0:35:11- We can wreck as well. - Can we?- Oh, yes, on holidays.
0:35:12 > 0:35:15Right, the butter is melted.
0:35:15 > 0:35:16I've put in the leeks first.
0:35:20 > 0:35:25Now, I'm just stirring the leeks into the butter and what I want them
0:35:25 > 0:35:29to do is just soften a bit, but I don't want them to go brown at all.
0:35:29 > 0:35:31We want everything white.
0:35:32 > 0:35:34Now we can add in the potatoes.
0:35:36 > 0:35:38We want them to soften a bit also.
0:35:39 > 0:35:42It's the most glorious view across the bay, isn't it?
0:35:42 > 0:35:46It's absolutely splendid. You would dive in for your afternoon swim.
0:35:46 > 0:35:52- Like a Samoan?- That's right. - 400ft down into the depths.
0:35:52 > 0:35:54And I'd throw you silver pennies off the top.
0:35:54 > 0:35:58I remember doing that coming back in the boat from China.
0:35:58 > 0:35:59It was somewhere like...
0:36:00 > 0:36:03- Not Portside, somewhere... - Mandalay?
0:36:03 > 0:36:08# On the road to Mandalay!
0:36:08 > 0:36:11# Where the flying fishes play
0:36:11 > 0:36:15# And the dawn comes up like thunder... #
0:36:15 > 0:36:18- Something? - # Out of China across the bay. #
0:36:19 > 0:36:22You could say sort of across Colwyn Bay.
0:36:22 > 0:36:27Stirring. Stirring times for stirring songs for stirring soup.
0:36:28 > 0:36:30Now, we've got this...
0:36:30 > 0:36:32starting...
0:36:32 > 0:36:35to get along. We're going to add some stock...
0:36:36 > 0:36:41..or water. Water's perfectly all right if you haven't got good stock.
0:36:41 > 0:36:44What you want is really a light chicken stock, not too strong,
0:36:44 > 0:36:49but if you haven't got it, use water, not cubes - they leave a nasty taste.
0:36:49 > 0:36:52We've got about two pints here suitable for this amount
0:36:52 > 0:36:54of leeks and potatoes.
0:36:55 > 0:36:56Sea salt.
0:36:59 > 0:37:02Now, that's all mixed together and I'm going to let it boil for
0:37:02 > 0:37:0640 minutes because I want everything to be very soft before I whizz it.
0:37:07 > 0:37:11Now, I've cooled this down enough to start doing the whizzing,
0:37:11 > 0:37:14cos I don't want to do anything terrible with this object.
0:37:14 > 0:37:17Terrible things with the kitchen vibrator, Jennifer?
0:37:17 > 0:37:20I don't want to spatter everything in boiling hot liquid.
0:37:22 > 0:37:25I want to make it into the thinnest possible puree, I mean,
0:37:25 > 0:37:27smooth, smooth, smooth.
0:37:27 > 0:37:28No lumps.
0:37:36 > 0:37:38There. That should do it.
0:37:38 > 0:37:41Do you like those things instead of a Mouli mixer or a...?
0:37:41 > 0:37:43Well, they're terribly useful.
0:37:43 > 0:37:46I actually like a blender, but a blender will only take
0:37:46 > 0:37:50a certain amount and this is easier to wash up, of course.
0:37:51 > 0:37:54Now then, it's all nice and smooth and what we've got to do is
0:37:54 > 0:37:59really chill it well, at least six hours, or overnight is even better.
0:37:59 > 0:38:02Actually, it's not a bad idea to chill the bowls you're going to
0:38:02 > 0:38:05serve it in, but I don't expect we'll have them in the picnic.
0:38:05 > 0:38:10Then you add some chilled cream cos you don't want the temperature
0:38:10 > 0:38:13to go up again, a nice amount of cream,
0:38:13 > 0:38:18and then taste it for seasoning and have a good grinding of black pepper.
0:38:18 > 0:38:22And then, right at the end, snip chives all over the top
0:38:22 > 0:38:26and it's very charming, it's white with these green specks.
0:38:26 > 0:38:28You can, of course, eat it hot, but I wouldn't.
0:38:28 > 0:38:30- It's much nicer cold, I think. - I agree.- Yeah.
0:38:33 > 0:38:35SEAGULLS CALL
0:38:35 > 0:38:37Are you eating that one, Gwyn, are you? Oh!
0:38:39 > 0:38:40CHATTERING
0:38:45 > 0:38:50Creme Vichyssoise Glacee - very refreshing on a hot summer's day!
0:38:52 > 0:38:53Now, pudding time!
0:38:53 > 0:38:57And here, with a V for Victoria sponge is Sophie Dahl,
0:38:57 > 0:39:00but what's she putting in it?
0:39:00 > 0:39:02I've decided to make a Victoria sponge
0:39:02 > 0:39:07with an orange buttercream icing, oozing with home-made raspberry jam.
0:39:07 > 0:39:09So, we're going to start with the sponge
0:39:09 > 0:39:13and we want 225g of caster sugar.
0:39:13 > 0:39:15Cake-making is a total science.
0:39:15 > 0:39:18Got to be accurate, got to get measurements right,
0:39:18 > 0:39:21the creativity bit can be had with what you ice it with,
0:39:21 > 0:39:24what you put in the middle, but the actually basic recipe -
0:39:24 > 0:39:27science. 225g of butter...
0:39:29 > 0:39:31I actually used to hate making cakes
0:39:31 > 0:39:33because my cakes were always rather rock-like...
0:39:33 > 0:39:35but...
0:39:35 > 0:39:37I think the thing is with baking is that you accept that
0:39:37 > 0:39:39it's a science, but also practice.
0:39:42 > 0:39:44SHE SIGHS
0:39:44 > 0:39:47So, you've got your creamed butter and sugar.
0:39:47 > 0:39:51To that, you're going to add an equal amount of flour.
0:39:51 > 0:39:54So, 225 of self-raising flour.
0:39:54 > 0:39:58Into that mix, I'm going to add the zest of one orange
0:39:58 > 0:40:00and that's what makes it a sponge with a bit of a difference.
0:40:00 > 0:40:04It's the sort of thing you could make for someone else's homecoming.
0:40:04 > 0:40:07What more to remind them of home and England?
0:40:08 > 0:40:10You want four eggs.
0:40:16 > 0:40:18And...
0:40:18 > 0:40:20in order to keep the sponge light and fluffy,
0:40:20 > 0:40:22you're going to whisk the eggs.
0:40:24 > 0:40:25Back to the mixer.
0:40:37 > 0:40:41So, you've got this lovely smooth orangey mix.
0:40:42 > 0:40:44A word to the wise for sponge baking -
0:40:44 > 0:40:48don't go to all the effort of creaming everything to then
0:40:48 > 0:40:51put it into an unprepared pan, take it out of the oven,
0:40:51 > 0:40:53and by then it's all stuck to the sides.
0:40:55 > 0:40:59It makes your life much easier if you grease and flour your cake tins.
0:40:59 > 0:41:04Into the oven, 180, and you want it to go in for 25 to 30 minutes.
0:41:04 > 0:41:06You want it to be golden on the top.
0:41:06 > 0:41:08MUSIC: "Golden Brown" by The Stranglers
0:41:15 > 0:41:18So, because this is an because extra-special cake
0:41:18 > 0:41:21for an extra-special occasion homecoming,
0:41:21 > 0:41:24I'm going to make a home-made raspberry jam.
0:41:24 > 0:41:28It's very, very easy. 300g of raspberries...
0:41:29 > 0:41:31The orange that I zested...
0:41:35 > 0:41:37..add the juice and
0:41:37 > 0:41:40a good tablespoon of golden caster sugar.
0:41:45 > 0:41:48So, the good thing about this jam, it really takes care of itself.
0:41:48 > 0:41:51We're going to just give the raspberries a bit of a squash.
0:41:51 > 0:41:53Cook it down till it's jammy!
0:41:53 > 0:41:57So, while that's doing its thing, I'm going to get on with my buttercream.
0:41:57 > 0:42:04Again, lovely and easy to remember. 250g of icing sugar. Ooh!
0:42:04 > 0:42:05SHE LAUGHS
0:42:05 > 0:42:09That's what happens every time I do it and then I get a lung full.
0:42:09 > 0:42:10Hoo!
0:42:10 > 0:42:13250g of butter.
0:42:13 > 0:42:15And I'm going to start the blender
0:42:15 > 0:42:19and then add the juice of half an orange and you want this on a low,
0:42:19 > 0:42:23so that explosive icing sugar doesn't cover you.
0:42:32 > 0:42:34That's our syrupy, sticky jam.
0:42:39 > 0:42:41Zest...one orange.
0:42:41 > 0:42:45This is the tarting up bit, this is the lipstick on the cake.
0:42:45 > 0:42:46You've got your basic formula
0:42:46 > 0:42:51and now is the time where you can afford to have a bit of fun with it.
0:42:51 > 0:42:57So, you could do the same thing with lemons, coffee, chocolate.
0:42:57 > 0:42:58Time to get the cakes.
0:43:02 > 0:43:03Hurrah!
0:43:04 > 0:43:07A trick of telling whether a sponge is ready - it's spongy,
0:43:07 > 0:43:12it's springy to the touch, and it's golden on the outside.
0:43:12 > 0:43:17Or, still not sure, insert a skewer - if it comes out clean, they're done.
0:43:18 > 0:43:20So, I'm just going to leave these to cool down
0:43:20 > 0:43:22and then it will be time to ice.
0:43:22 > 0:43:25MUSIC: "Wonderful Life" by Black
0:43:25 > 0:43:31# ..and hide, it's a wonderful, wonderful life
0:43:31 > 0:43:36# No need to laugh and cry... #
0:43:36 > 0:43:40So, we've reached the end of today's A To Z Of TV Cooking.
0:43:40 > 0:43:44Thanks again to all our amazing chefs and I hope you feel inspired.
0:43:44 > 0:43:49Make sure you join me next time for more delicious food. See you soon.