0:00:20 > 0:00:23Today, our chefs are rustling up a selection of recipes to help,
0:00:23 > 0:00:27not hamper when you're planning the perfect picnic.
0:00:27 > 0:00:29This is food that's easy to carry around
0:00:29 > 0:00:31and ideal for the great outdoors.
0:00:31 > 0:00:34We've got quail's egg pork pies from the Bake Off tent...
0:00:34 > 0:00:38- It's important, as soon as they're cool, to peel them.- Yeah.
0:00:38 > 0:00:40Because if you leave them for half an hour,
0:00:40 > 0:00:41it's difficult to get the shell off.
0:00:41 > 0:00:45..and my own mustard, bacon and onion tarts.
0:00:45 > 0:00:49But, let's start with James Martin, showing us
0:00:49 > 0:00:53and his watercress-growing friend Tom how to make a sandwich.
0:00:53 > 0:00:56No, no, no, really, stick with this. This is really good.
0:01:03 > 0:01:06'As he's only up the road, Tom's very kindly brought
0:01:06 > 0:01:09'some of his freshly-picked crop for me to cook with.
0:01:09 > 0:01:12'Health benefits aside, for me, it has always been
0:01:12 > 0:01:17'the watercress's unique flavour that we should be celebrating.
0:01:17 > 0:01:18It's great to see you.
0:01:18 > 0:01:21We have this fantastic watercress that you produced.
0:01:21 > 0:01:22Was this cut this morning?
0:01:22 > 0:01:25It was. It's fresh today. It's the best way to have watercress.
0:01:25 > 0:01:28You've got to eat it fresh and keep it green. That's the key part.
0:01:29 > 0:01:31'Well, we'd better not hang about then!
0:01:31 > 0:01:34'Perhaps the simplest prep now, eat later dish
0:01:34 > 0:01:36'is the humble sandwich.'
0:01:36 > 0:01:39'But there's certainly nothing humble about my giant salmon
0:01:39 > 0:01:41'and watercress pan bagna.
0:01:43 > 0:01:45'Pop one of these in your rucksack
0:01:45 > 0:01:48'and you have the perfect picnic dish for up to a dozen of you.'
0:01:50 > 0:01:52The first thing I'm going to do is get on
0:01:52 > 0:01:55and put our salmon in the oven, really.
0:01:55 > 0:01:57So, for this, I'm going to use a whole side of salmon.
0:01:59 > 0:02:02'We're going to poach this with some lemon.'
0:02:02 > 0:02:05It's kind of weird, inviting you here and just cooking you a sandwich,
0:02:05 > 0:02:09- but this is a posh sandwich, you see.- Not a small sandwich, I don't think.
0:02:09 > 0:02:10No, it is a decent-sized sandwich, Tom.
0:02:10 > 0:02:12Bit of salt, like that.
0:02:12 > 0:02:16'Chuck in a few whole peppercorns, then half fill the tray with water
0:02:16 > 0:02:20'and place in a pre-hated oven at 200 degrees C
0:02:20 > 0:02:22'for about ten minutes.'
0:02:22 > 0:02:24So, tell me about this stuff. Why Hampshire, particularly?
0:02:24 > 0:02:28Well, Hampshire has been growing watercress now for about 100,
0:02:28 > 0:02:29120 years now.
0:02:29 > 0:02:32And it was a period when it moved out of London
0:02:32 > 0:02:35and around some of the larger cities in the UK.
0:02:35 > 0:02:36And they came down here for the water.
0:02:36 > 0:02:39If you look in the water in London, you wouldn't anticipate watercress,
0:02:39 > 0:02:42which needs fresh, clear water to grow...
0:02:42 > 0:02:45Yeah. I think once there was... obviously, that was there.
0:02:45 > 0:02:48- Not on the River Thames now. - No, definitely not.
0:02:48 > 0:02:51'The main ingredient for this sandwich will be this delicious
0:02:51 > 0:02:52'watercress pesto.
0:02:52 > 0:02:54'It's really simple to make.
0:02:54 > 0:02:56'All you have to do is blend a few generous
0:02:56 > 0:03:00'handfuls of watercress with some garlic, toasted pine nuts,
0:03:00 > 0:03:03'salt and a generous glug of good olive oil.'
0:03:04 > 0:03:08Is there any part of the year where you can't produce watercress?
0:03:08 > 0:03:11We tend to harvest British watercress from April right the way
0:03:11 > 0:03:15through to November. So, it's a long season for British farming.
0:03:15 > 0:03:17- Good for you, though. - It's great, yeah. Love it.
0:03:17 > 0:03:19Right, so we're just going to make a little pesto, really.
0:03:19 > 0:03:22What you do is, just blitz this.
0:03:22 > 0:03:24And you end up with an amazing colour.
0:03:24 > 0:03:25Now, you do need plenty for this
0:03:25 > 0:03:28because I've got a decent-sized loaf.
0:03:28 > 0:03:33So, don't be frightened to put in loads and loads of pesto.
0:03:33 > 0:03:37- So how do you eat yours, then?- I have it most mornings for breakfast.
0:03:37 > 0:03:39- For breakfast?- With toast, yeah.
0:03:39 > 0:03:42And Bovril. So, that's my favourite.
0:03:42 > 0:03:45A lot of people have it with a bit of salt and oil cos it...
0:03:45 > 0:03:47You know, that bitterness, some people just don't like the
0:03:47 > 0:03:49intense bitterness that they get.
0:03:49 > 0:03:52And my boys are nine and six.
0:03:52 > 0:03:54They love it with salt and olive oil.
0:03:54 > 0:03:56- So we have it in our evening meals. - It is...
0:03:56 > 0:03:59I mean, people sort of equate it to roquette, really,
0:03:59 > 0:04:01but it has got a flavour of its own.
0:04:01 > 0:04:03It's not the same as roquette, in my opinion.
0:04:03 > 0:04:04No, it's not. It's intense.
0:04:04 > 0:04:06Rocket can be that intense flavour,
0:04:06 > 0:04:08where watercress is a little bit more subtle.
0:04:08 > 0:04:11We eat more watercress in the UK than anywhere else in the world.
0:04:11 > 0:04:13That's unusual, when you think...
0:04:13 > 0:04:16You walk around the supermarket, really, you see a little bit
0:04:16 > 0:04:19of it but not so much as you should do, in my opinion.
0:04:19 > 0:04:22It's entirely up to you what goes into this sandwich, but the
0:04:22 > 0:04:27whole point of this... This is why you need a decent sort of loaf.
0:04:27 > 0:04:29This is why. It's enough for me and you, I think, Tom.
0:04:29 > 0:04:31I'm happy with that!
0:04:31 > 0:04:34You need a decent piece of bread, but you need to hollow it out.
0:04:34 > 0:04:36Now, the best way to do that, really,
0:04:36 > 0:04:39is think about how you're going to fill it, first of all.
0:04:39 > 0:04:41Don't make the hole too big.
0:04:41 > 0:04:42'Once you remove the lid,
0:04:42 > 0:04:45'start hollowing out the loaf for your filling.
0:04:45 > 0:04:47'The breadcrumbs won't go to waste.
0:04:47 > 0:04:49'I'm going to use them in a dish a bit later on.'
0:04:49 > 0:04:51I'm going to get this done this weekend.
0:04:51 > 0:04:55- You're going to make this, are you? - Yeah, yeah, definitely. Yeah!
0:04:55 > 0:04:56It is good.
0:04:56 > 0:05:00It's one of these things that you could, you know, literally make
0:05:00 > 0:05:05today, sit it in the fridge and have it three or four days later as well.
0:05:08 > 0:05:12I've heard on the grapevine, you actually produce wasabi.
0:05:12 > 0:05:13Is that right?
0:05:13 > 0:05:15Yeah, that's us. Not a fan, I know.
0:05:15 > 0:05:16It's the food of the devil, Tom.
0:05:16 > 0:05:18What are you doing?! What are you doing?!
0:05:18 > 0:05:20Well, we've got to come up with something new.
0:05:20 > 0:05:22One of my mates decided it would be a good idea to plant me,
0:05:22 > 0:05:26as a joke, some horseradish in the bottom of the garden.
0:05:26 > 0:05:28- It's a nightmare.- Yeah. If it takes over?- Yeah.
0:05:28 > 0:05:31Yeah. What you want to try is the wasabi leaves,
0:05:31 > 0:05:32because they are very different.
0:05:32 > 0:05:35You don't get the heat. You'll probably enjoy that.
0:05:35 > 0:05:37- Do you get the flavour? - You get a little bit of flavour.
0:05:37 > 0:05:39That's good enough to put me off.
0:05:39 > 0:05:41We're going to char-grill the courgettes now.
0:05:41 > 0:05:44The salmon's out, we just allow that to cool slightly.
0:05:44 > 0:05:45And that's the key to this.
0:05:45 > 0:05:48I mean, using salmon, of course it goes great with watercress.
0:05:48 > 0:05:50But you can use chicken, whatever you want, really.
0:05:50 > 0:05:54And then it's entirely up to you how you kind of layer this up.
0:05:54 > 0:06:00'I'm going to start my sandwich with a good dollop of watercress pesto,
0:06:00 > 0:06:03'followed with some thinly sliced raw red onions...
0:06:05 > 0:06:07'..flakes of the poached salmon...
0:06:08 > 0:06:12'..and then some of these sweet grilled Spanish red peppers.'
0:06:12 > 0:06:15I love these. I bet you've never tried these before.
0:06:15 > 0:06:18These are Spanish peppers. They're not hot, not spicy...
0:06:18 > 0:06:19- They're sweet. - They're wood-roasted.
0:06:19 > 0:06:22They're absolutely delicious and they come in jars.
0:06:22 > 0:06:26But also the great thing about this is you can have this hot.
0:06:26 > 0:06:29So, if you were going to do it hot, I would put layers of cheese in.
0:06:29 > 0:06:32Maybe some mozzarella, that kind of stuff in there as well.
0:06:32 > 0:06:34We're just going to pop in even more of this.
0:06:34 > 0:06:38Every time you do it, of course, a good amount of seasoning.
0:06:38 > 0:06:40Black pepper and a bit of salt.
0:06:43 > 0:06:46And off you go. And you've got some of this amazing sort of pesto.
0:06:46 > 0:06:49Now, the good thing about the watercress is the
0:06:49 > 0:06:52pepperiness from it as well, which will give this a real kick.
0:06:54 > 0:06:56When you're doing sort of farming, you actually sow the seeds.
0:06:56 > 0:06:59How on earth do you sow a watercress bed
0:06:59 > 0:07:01that's just water and gravel? How do you do that?
0:07:01 > 0:07:03With precision. Yeah, we developed it... Yeah.
0:07:03 > 0:07:05That's not the easiest...
0:07:05 > 0:07:08Can't be the easiest sort of task, with it washing away all the time.
0:07:08 > 0:07:11That's it. We used to scatter the seedlings into the bed.
0:07:11 > 0:07:13So, grow the seedlings separately and then scatter them in.
0:07:13 > 0:07:16Now we have something that is a little more precision-based
0:07:16 > 0:07:19so we can actually put the right amount of seed in that we need.
0:07:19 > 0:07:21But we grow all our seed ourselves, you see.
0:07:21 > 0:07:24You can't buy tonnes and tonnes of watercress seed easily.
0:07:24 > 0:07:26So we have to do that
0:07:26 > 0:07:28and we do that separately over in Spain every summer.
0:07:28 > 0:07:31Well, this will fill you up, you see. This is a proper sarnie now.
0:07:31 > 0:07:37It's taken a whole side, has this. So it's good enough for 2-3 people.
0:07:37 > 0:07:39Yeah!
0:07:39 > 0:07:42We call this a canape up in Yorkshire, Tom. I don't know...
0:07:42 > 0:07:47Once you get to the top, each layer, you press down more of this pesto.
0:07:47 > 0:07:51Don't be frightened to use plenty of this. So, pile it all up.
0:07:51 > 0:07:53Just pop the lid on.
0:07:53 > 0:07:56It's great, really, because you can make this in advance.
0:07:56 > 0:07:58It lasts for a whole week.
0:07:58 > 0:08:00And wrap it up in clingfilm, leave it in the fridge
0:08:00 > 0:08:03and you can take slices of it as and when you want it.
0:08:03 > 0:08:06But the best part of this is this next bit.
0:08:06 > 0:08:09This is the bit that makes it all worthwhile.
0:08:09 > 0:08:12Slice it all the way through.
0:08:13 > 0:08:16And when you open it out...
0:08:16 > 0:08:17Just check out this for a sandwich.
0:08:17 > 0:08:19Oh, my word. It's a work of art.
0:08:19 > 0:08:22That's a proper sandwich. I mean, just look at that.
0:08:22 > 0:08:24You've got all the lovely layers in there as well.
0:08:24 > 0:08:26Just tastes delicious.
0:08:26 > 0:08:28And then, the longer you keep it in the fridge, really,
0:08:28 > 0:08:30the more easy it is to carve.
0:08:30 > 0:08:34Now, this will actually sort of fall apart a little bit.
0:08:34 > 0:08:36Now, I'm going to give you proper portion of this. Just one slice?
0:08:36 > 0:08:38I think that'll be fine.
0:08:38 > 0:08:40Right, we get to dive into this.
0:08:40 > 0:08:43I don't know where you start with something like this...
0:08:44 > 0:08:48..but with the salmon and the peppers and the pesto...
0:08:48 > 0:08:50Amazing. Perfect.
0:08:51 > 0:08:54Mmm! Amazing. Well done.
0:08:55 > 0:08:58'For a man who use watercress every day of the week,
0:08:58 > 0:09:00'I take that as a compliment.'
0:09:03 > 0:09:08Wow, that looked great. But man cannot live on bread alone, oh, no!
0:09:08 > 0:09:09Even when on a picnic.
0:09:09 > 0:09:13So here's a savoury alternative from the Bake Off kitchen.
0:09:13 > 0:09:16It's a bit of an epic, this one, but the end results do look good.
0:09:16 > 0:09:20It's Paul Hollywood's pork pie with quail eggs.
0:09:21 > 0:09:24So, we're going to start with the hot water crust pastry.
0:09:24 > 0:09:27We need to weigh up the FLOURS.
0:09:27 > 0:09:30So I'm using two types of flour - plain flour and strong flour.
0:09:30 > 0:09:32Overwhelmingly plain flour.
0:09:32 > 0:09:35In fact, 200g to 40g of strong.
0:09:35 > 0:09:40'Gluten is the wheat protein in flour that gives it its elasticity.
0:09:40 > 0:09:42'Plain flour contains less gluten than strong flour
0:09:42 > 0:09:47'and is used when a crisper texture is needed in the finished bake.'
0:09:47 > 0:09:49That little bit of strong will give it
0:09:49 > 0:09:53a little bit of extra gluten to bind it together to give it that quality.
0:09:53 > 0:09:56So when we're rolling it out, it stays quite rubbery,
0:09:56 > 0:09:57which is what you need.
0:09:57 > 0:10:02The next thing I've got is 50g of butter and 60g of lard. All right?
0:10:02 > 0:10:03A little job for you in a minute, Mary.
0:10:03 > 0:10:06- Is it?- It's just melting the lard in boiling water.
0:10:06 > 0:10:07Oh, I can just manage that.
0:10:07 > 0:10:1160g. You need to melt that in 100ml of boiling water.
0:10:11 > 0:10:14One teaspoon of salt in that water, please.
0:10:16 > 0:10:18In here, I've got the butter and the flour.
0:10:18 > 0:10:21While you're doing that, I'm just going to rub this flour...
0:10:21 > 0:10:24- That's melted for you. - Thank you very much indeed.
0:10:25 > 0:10:28Now, this needs to go in here.
0:10:28 > 0:10:31Obviously, at this stage, this is going to be rather hot.
0:10:31 > 0:10:35The last thing you want is boiling hot fat in your hands.
0:10:35 > 0:10:40So, again, stir it round first, incorporating all the flour,
0:10:40 > 0:10:44and you can see it starting to turn into a proper paste now.
0:10:44 > 0:10:46I can touch that now.
0:10:46 > 0:10:49It's cooled off as soon as it impacted on the flour.
0:10:49 > 0:10:53Make sure you rub round to get everything out of that bowl.
0:10:53 > 0:10:55Beautifully clean bowl.
0:10:55 > 0:10:57All on that lump.
0:10:57 > 0:10:59Just going to put a little bit of flour on there, cos it's going
0:10:59 > 0:11:01to take a little bit of working just into a ball
0:11:01 > 0:11:03so it's more of a smooth paste.
0:11:03 > 0:11:07- Just gently work it...- So that's to work in the fat evenly?
0:11:07 > 0:11:09That's right, yeah.
0:11:09 > 0:11:13'Hot water crust pastry requires the mixture to be hot rather than
0:11:13 > 0:11:17'cold, so as to make the dough easier to roll out.'
0:11:17 > 0:11:20OK, now, this one needs to be rolled out with a rolling pin.
0:11:20 > 0:11:23It's in there. Flatten it with your fingers first as much as you can.
0:11:23 > 0:11:26'Flatten the dough lightly with your fingers and then roll out
0:11:26 > 0:11:30'evenly with a rolling pin until 3-5mm thick.'
0:11:30 > 0:11:35All I'm doing occasionally is just putting a little bit of flour on.
0:11:35 > 0:11:37I tell you why - it relaxes the dough
0:11:37 > 0:11:39so it can skid back to where it should be.
0:11:39 > 0:11:41I could go out rolling this to the size of this tray with no
0:11:41 > 0:11:44flour underneath and what will happen is, when you put the lids in,
0:11:44 > 0:11:47it'll just shrink back while it's trying to rest.
0:11:49 > 0:11:51These are the trays that we're going to use.
0:11:51 > 0:11:53These are the trays that the bakers had.
0:11:53 > 0:11:56The main thing is, they've got to have almost each straight sides.
0:11:56 > 0:11:58They're not sort of bun tins that are sort of round.
0:11:58 > 0:12:01You don't want the shallow ones. You want straight sides.
0:12:01 > 0:12:03That's the key thing. Six of these.
0:12:03 > 0:12:07Now, what I'm going to do, I need to make the cut for the base,
0:12:07 > 0:12:10obviously to line the base, to line the side
0:12:10 > 0:12:14and then to line about 5-10ml away from the edge of that.
0:12:14 > 0:12:17Find something round the kitchen that will fit that size.
0:12:19 > 0:12:23- A small saucer, you could run round. - Yeah, yeah, that would be fine.
0:12:23 > 0:12:28Make sure it's relaxed. Get a little knife, just cut gently round.
0:12:30 > 0:12:32You want to get it smooth as you can.
0:12:32 > 0:12:36Press up against the side and get right down to the bottom.
0:12:36 > 0:12:38Get it down there as much as you can.
0:12:38 > 0:12:41There's your overlap, there's plenty of extra if you need it.
0:12:41 > 0:12:44So there is no need to grease the tins when you're making these pies?
0:12:44 > 0:12:45Not these particular ones, no.
0:12:45 > 0:12:48This has got so much fat in this mix,
0:12:48 > 0:12:50it should just slide out anyway.
0:12:50 > 0:12:53The chances of this thing sticking are very rare.
0:12:53 > 0:12:56'Form the excess pastry back into a small ball.
0:12:56 > 0:12:59'Roll out again to the same thickness as before
0:12:59 > 0:13:03'and using a small cutter, cut out six lids large enough
0:13:03 > 0:13:07'to just cover the top of your pie cases.'
0:13:07 > 0:13:09On the top of every lid, we need to have a hole,
0:13:09 > 0:13:11and that's to get the gelatine in later.
0:13:11 > 0:13:14You get a little piping bag nozzle, put it into the middle,
0:13:14 > 0:13:17make your hole and just gently open it up.
0:13:17 > 0:13:20It has to be quite a big hole in order to be able to pour
0:13:20 > 0:13:22- the gelatine in.- Yes, yes, it does.
0:13:22 > 0:13:25'Line a baking tray with grease-proof paper
0:13:25 > 0:13:26'and lay the lids on.'
0:13:29 > 0:13:31These are going to go in the fridge now.
0:13:31 > 0:13:34Just for about half an hour, just to chill down slightly again.
0:13:34 > 0:13:36Harden the lard and the butter.
0:13:36 > 0:13:39'Placing the baking tray in the fridge helps firm up the pastry.'
0:13:40 > 0:13:44While they are chilling down, we're going to make the filling.
0:13:44 > 0:13:51There's some streaky, unsmoked bacon, 100g, and 300g of pork loin.
0:13:51 > 0:13:55Now, pork loin has got very little fat in there
0:13:55 > 0:13:57and that's the reason why we've added the streaky bacon again,
0:13:57 > 0:14:00to add the little bit of fat, a little bit of flavour to it as well.
0:14:00 > 0:14:02It does make a difference in the pork pie.
0:14:02 > 0:14:06So, would you mind chopping up that as finely as you could, please?
0:14:06 > 0:14:09I will. Nice and fine. And I'll remove this bit of sinew here.
0:14:09 > 0:14:10Yes, lovely.
0:14:10 > 0:14:15Sinew pieces will never go tender, and I would just trim it off.
0:14:15 > 0:14:20Also what's going in there is the onion, and a small bunch of parsley.
0:14:20 > 0:14:24I'd much rather cut this by hand. You get a better texture.
0:14:24 > 0:14:27If you do this in a processor, it could easily get like sausage meat.
0:14:27 > 0:14:30And every little piece is going to be tender
0:14:30 > 0:14:33because the loin is the most tender part of pork.
0:14:33 > 0:14:34Exactly, yes.
0:14:34 > 0:14:37The binding agent will be the pork. It will bind everything together.
0:14:37 > 0:14:40You're looking for a dispersion of onion blended with the pork
0:14:40 > 0:14:43and, again, a good blend of the bacon in there.
0:14:43 > 0:14:46And finally, a little bit of zing coming from the parsley.
0:14:46 > 0:14:48I would use quite a bit of salt.
0:14:48 > 0:14:50The only seasoning, really,
0:14:50 > 0:14:52is actually going to come from the bacon.
0:14:52 > 0:14:53Give that a good mix,
0:14:53 > 0:14:56because what you don't want is all that salt to stay in one place.
0:14:56 > 0:14:59The next job is quail's eggs.
0:14:59 > 0:15:02- Right. - I need to boil these quail's eggs.
0:15:02 > 0:15:05Some of them had difficulty about boiling quail's eggs.
0:15:05 > 0:15:08- Apparently, yeah.- They weren't quite sure how long to do them.
0:15:08 > 0:15:11I do mine, for hard-boiled, two and a half minutes.
0:15:17 > 0:15:20It's important, as soon as they are cool, to peel them.
0:15:20 > 0:15:22Because if you leave them for half an hour,
0:15:22 > 0:15:24it's difficult to get the shell off.
0:15:24 > 0:15:26So, that's the last one peeled.
0:15:27 > 0:15:30- There you are.- Beautifully done. Thank you very much, Mary.
0:15:32 > 0:15:34OK, they're the shells and they're the lids.
0:15:34 > 0:15:37Now it's a case of starting to put it all together.
0:15:37 > 0:15:39Put your fingers into the side, encourage them
0:15:39 > 0:15:42to have a flat side where it hits the base.
0:15:42 > 0:15:45And while it's cold, it's the best time to do it.
0:15:45 > 0:15:47It'll give you bit more leeway in there, you know?
0:15:47 > 0:15:50- And, of course, it gives more room for the meat.- Exactly, yeah.
0:15:50 > 0:15:54Take a spoon for the mixture, drop it into the bottom.
0:15:54 > 0:15:55When that's in,
0:15:55 > 0:15:58you need to push that down to the bottom with your fingers.
0:15:58 > 0:16:01Push down the bottom, build up a bit of the mix around the side,
0:16:01 > 0:16:04that is where the quail's egg is going to sit.
0:16:04 > 0:16:07'Once all six quail's eggs have been placed, fill the remainder
0:16:07 > 0:16:11'of the cavity with the rest of the pork meat, ensuring it's
0:16:11 > 0:16:14'packed in tightly around the sides and on top of the eggs.'
0:16:14 > 0:16:17It's really essential to press it down.
0:16:17 > 0:16:20I think some of them had some gaps through not pressing it down.
0:16:20 > 0:16:24Yeah. And cutting the pie open, you saw the egg floating round with
0:16:24 > 0:16:28a little bit of pork because they never compressed all the pork down.
0:16:28 > 0:16:31Now, the next stage is to actually put...
0:16:31 > 0:16:32egg wash it and then pop the lid on.
0:16:32 > 0:16:34Now, if we start here,
0:16:34 > 0:16:37all I'll do is just delicately brush a little bit of egg round here.
0:16:37 > 0:16:40This is just so that the lid can adhere to the base.
0:16:40 > 0:16:43So, now, we're ready to put the lids on this.
0:16:43 > 0:16:47'Once the pies have been topped, trim the edges with a knife to
0:16:47 > 0:16:50'neaten and seal with some decorative crimping.'
0:16:50 > 0:16:52Fingers in, lift up the side.
0:16:52 > 0:16:53You could do it with a fork
0:16:53 > 0:16:55if you're no good at crimping, couldn't you?
0:16:55 > 0:16:57Yeah, of course you could.
0:16:57 > 0:17:00'Top each pie with egg wash and they are ready for the oven.'
0:17:00 > 0:17:03Going to go into a fan oven at 190 for 40 minutes.
0:17:04 > 0:17:06They look amazing!
0:17:06 > 0:17:09A lovely, golden brown colour on top.
0:17:09 > 0:17:12What I want to do is pop a knife in there...
0:17:12 > 0:17:14and just open that hole up a bit.
0:17:14 > 0:17:19Over in this pan, we've got 100ml of water
0:17:19 > 0:17:20we're just bringing up to the boil.
0:17:20 > 0:17:23In there, we've dropped one chicken stock cube.
0:17:23 > 0:17:25OK, what I've got here is a leaf gelatine.
0:17:25 > 0:17:27You can use the powdered gelatine, although this tends to be a bit
0:17:27 > 0:17:30easier cos it just softens in the water.
0:17:30 > 0:17:33Powdered gelatine, you have to do bring back with boiling water
0:17:33 > 0:17:36and dissolve it. I'm just going to squeeze the water out there.
0:17:36 > 0:17:41And this will then go inside the stock and dissolve.
0:17:41 > 0:17:44It's pretty much instant with this stuff.
0:17:44 > 0:17:47'Once dissolved, transfer to a jug
0:17:47 > 0:17:50'and gradually fill the pork pie cavities.'
0:17:50 > 0:17:53You've got to be really careful, haven't you,
0:17:53 > 0:17:58and pour very, very gently and watch when it comes anywhere near the top.
0:17:58 > 0:17:59Exactly.
0:17:59 > 0:18:02And then you need to chill them, preferably overnight.
0:18:02 > 0:18:06And the pure reason being is that you want to solidify that gelatine.
0:18:06 > 0:18:08But don't put these into the fridge until they're cold.
0:18:08 > 0:18:11You can't put warm pork into a fridge.
0:18:11 > 0:18:13Leave them out till they're pretty cool,
0:18:13 > 0:18:15then pop them in the fridge overnight.
0:18:15 > 0:18:19In the morning, you'll end up with some beautiful pork pies.
0:18:24 > 0:18:26They look so tempting.
0:18:26 > 0:18:28I am dying to taste one.
0:18:31 > 0:18:35- There you go. - That does look very, very good.
0:18:39 > 0:18:43- You like?- I am savouring every bit. - It's nice, isn't it?
0:18:43 > 0:18:48Well, what I like is the pastry is really, really crisp. Mmm!
0:18:51 > 0:18:55Wonderful, but a little bit challenging, too.
0:18:55 > 0:18:57So, if something simpler suits you better,
0:18:57 > 0:19:02I've got the perfect recipe for you that'll put a spring in your step.
0:19:02 > 0:19:03Yes, this is one of mine -
0:19:03 > 0:19:08my mustard, bacon and caramelised onion scones.
0:19:08 > 0:19:11But, before the baking begins, there's a little look at which
0:19:11 > 0:19:14mustards get the public's taste buds tingling.
0:19:14 > 0:19:17Sales of foreign-style mustards are on the up,
0:19:17 > 0:19:20which kind of baffles me because we have a number
0:19:20 > 0:19:22of British varieties which are so much tastier.
0:19:24 > 0:19:26- What type of mustard to you buy, then?- I like Dijon.
0:19:26 > 0:19:28- You like a Dijon mustard?- I do.
0:19:28 > 0:19:30And what about the good old British mustard, then?
0:19:30 > 0:19:32My husband loves it. He has it.
0:19:32 > 0:19:34But it's a bit strong for me.
0:19:34 > 0:19:37- I buy Dijon. - You buy Dijon mustard?- Yes.
0:19:37 > 0:19:40- So you like a little bit of French influence?- Yes, yes.- Yes?
0:19:40 > 0:19:42You go for Dijon. Is there a reason for that?
0:19:42 > 0:19:46Really nice on pork with some breadcrumbs and, yeah, in the oven.
0:19:46 > 0:19:49- And, yeah...- OK!- ..in vinaigrettes.
0:19:49 > 0:19:51And what about you, ladies? Mustard...?
0:19:51 > 0:19:55- No mustard.- We don't like it.- No? - Don't like mustard.
0:19:55 > 0:19:58- So, have you ever tried it in your life?- I tried it on a sandwich.
0:19:58 > 0:20:02Well, it certainly looks like we're creatures of habit, doesn't it, eh?
0:20:02 > 0:20:04Most of us just want to go out there
0:20:04 > 0:20:07and buy a bit of Dijon mustard or English mustard
0:20:07 > 0:20:10and slap it on your ham sandwich or on your bit of roast beef.
0:20:10 > 0:20:13Yet there's a whole variety of mustards out there,
0:20:13 > 0:20:14British mustards,
0:20:14 > 0:20:17and I want to inspire you to get it onto your plates
0:20:17 > 0:20:19and really make a difference.
0:20:20 > 0:20:24In the Revival kitchen, I've got just the recipe to start you off.
0:20:24 > 0:20:27And I bet you never thought of using mustard
0:20:27 > 0:20:28in this tea-time favourite.
0:20:29 > 0:20:31Now, for my first recipe,
0:20:31 > 0:20:34I'm going to be using the good old classic English mustard powder.
0:20:34 > 0:20:36It really has got a lovely sort of pungent aroma.
0:20:36 > 0:20:39Especially when you knock it down with a little bit of water or milk,
0:20:39 > 0:20:41you get a fantastic taste.
0:20:41 > 0:20:43And this is going to be used in my mustard,
0:20:43 > 0:20:45bacon and caramelised onion scones.
0:20:50 > 0:20:53Put your plain flour straight in there.
0:20:53 > 0:20:56Little touch of baking powder. You only need a pinch of it, really.
0:20:58 > 0:21:02Most people never think to use mustard in baking,
0:21:02 > 0:21:06but this recipe puts a savoury twist on an all-time classic.
0:21:07 > 0:21:11Little pinch of salt in there.
0:21:11 > 0:21:13And what about that mustard?
0:21:13 > 0:21:16This has got so much flavour and it is so versatile,
0:21:16 > 0:21:17as I'm about to show you.
0:21:17 > 0:21:22We're going to get a heaped teaspoon of that, sprinkle that in.
0:21:22 > 0:21:25A real maximum amount of flavour. Mmm!
0:21:25 > 0:21:30Next, add your butter and rub in the flour and mustard powder.
0:21:30 > 0:21:33This way of using mustard is actually quite tame.
0:21:33 > 0:21:35Going back in time,
0:21:35 > 0:21:39I suppose it just wasn't necessarily about adding it to food.
0:21:39 > 0:21:42You would pop it on your body if you had a cold or a head cold
0:21:42 > 0:21:43or something like that.
0:21:43 > 0:21:46Little compress if you had a chesty cough.
0:21:46 > 0:21:49And I am sure it worked, actually. I think there was some truth in it.
0:21:49 > 0:21:53Now, my scones won't cure your cold but they will cure your hunger.
0:21:53 > 0:21:56Next, I beat some milk and eggs together
0:21:56 > 0:21:58before chopping up some crispy bacon.
0:22:01 > 0:22:05And that just works so beautifully.
0:22:05 > 0:22:08Ham, when you talk about ham and mustard, bacon and mustard, any
0:22:08 > 0:22:12of those sort of sliced cold meats with mustard just works so well.
0:22:12 > 0:22:14And in scones, it's absolutely perfect.
0:22:14 > 0:22:16Right?
0:22:17 > 0:22:21Bit of the old caramelised onion here.
0:22:22 > 0:22:24Probably be enough there.
0:22:24 > 0:22:27I know, yeah - you're probably thinking, I'm using a jar.
0:22:27 > 0:22:29There's absolute nothing wrong with it at all.
0:22:29 > 0:22:32It just, obviously, it saves time, you know?
0:22:32 > 0:22:34Otherwise, you have to put it on the stove,
0:22:34 > 0:22:36cook it down very slowly, put on a little bit of sugar on top.
0:22:36 > 0:22:39Very, very easy - grab hold of a jar, pop it in there
0:22:39 > 0:22:41with your bacon and that mustard
0:22:41 > 0:22:44and all those different flavours work together beautifully.
0:22:44 > 0:22:48I add the beaten egg and milk and mix together to form a kind
0:22:48 > 0:22:53of softish dough before flattening it out and dividing it into wedges.
0:22:53 > 0:22:55Now, you can actually pop them in the oven just like this
0:22:55 > 0:22:57and they'll be perfect.
0:22:57 > 0:22:59But - oh, no -
0:22:59 > 0:23:03I like to add a little bit more of an extra kick.
0:23:03 > 0:23:07And, for me, it has to be a little bit more mustard.
0:23:07 > 0:23:09It's not going to blow your head off.
0:23:09 > 0:23:12It's a little bit subtle but, boy, does it deliver.
0:23:14 > 0:23:16To finish off, I glaze the scones with egg and milk
0:23:16 > 0:23:19mixed with caramelised onion and mustard,
0:23:19 > 0:23:21and then they're into the oven for about 15 minutes.
0:23:21 > 0:23:25And then you have it - freshly baked scones.
0:23:28 > 0:23:30Now...
0:23:30 > 0:23:31what about serving them?
0:23:31 > 0:23:34How about a lovely bit of cheese with a few pickles,
0:23:34 > 0:23:37a little bit more chutney, if you like,
0:23:37 > 0:23:41and pop that gorgeous scone on the top.
0:23:41 > 0:23:43I just can't resist it.
0:23:46 > 0:23:47Mmm!
0:23:47 > 0:23:50That's just so good. For any of you who bake,
0:23:50 > 0:23:53whether you're making soda bread or hard dough bread or even your own
0:23:53 > 0:23:56fresh bread, or indeed scones, you know what it's like,
0:23:56 > 0:23:58that smell when something comes out of the oven.
0:23:58 > 0:24:01But, with the mustard and the caramelised onion,
0:24:01 > 0:24:02it just gives it that extra lift.
0:24:02 > 0:24:06A little knob of butter or, dare I say, a bit of cheese...
0:24:06 > 0:24:08mustard heaven.
0:24:11 > 0:24:15Now, just as a rambler can stray away from the path, we are
0:24:15 > 0:24:18straying a bit too with our final recipe.
0:24:18 > 0:24:20It's not a dish at all, it's a drink,
0:24:20 > 0:24:22and one that sounds perfect for a picnic.
0:24:22 > 0:24:27Mary Berry is back again, this time with her elderflower cordial.
0:24:32 > 0:24:36The summer is a great time to go foraging for tasty ingredients
0:24:36 > 0:24:37to bring home.
0:24:37 > 0:24:39And in May and June,
0:24:39 > 0:24:42the hedgerows are full of one of my favourites - elderflower.
0:24:42 > 0:24:46When it's in bloom, it's hard to miss.
0:24:46 > 0:24:51So this is a perfect flower to make elderflower cordial.
0:24:51 > 0:24:54It's fully out except for the odd bud, and when I shake it,
0:24:54 > 0:24:56none of the flowers drop.
0:24:56 > 0:24:58Here's one that has yet to come out.
0:24:58 > 0:25:01And, of course, when it's brown, it's spent,
0:25:01 > 0:25:05and that doesn't give the flavour and it makes a dark cordial.
0:25:05 > 0:25:08I always look for elder trees well away from the road,
0:25:08 > 0:25:11as the flowers become tainted with petrol fumes.
0:25:11 > 0:25:14You can of course buy elderflower cordial,
0:25:14 > 0:25:16but it's so easy to make your own.
0:25:18 > 0:25:22It's such a shame that elderflowers are in season for such a short
0:25:22 > 0:25:27time, because elderflower cordial is one of my most favourite drinks.
0:25:27 > 0:25:32Add 1.5 kilos of caster sugar to 1.5 litres of water
0:25:32 > 0:25:34and leave on the heat to dissolve.
0:25:34 > 0:25:38In the meantime, finely slice two lemons.
0:25:38 > 0:25:42The great joy about making elderflower cordial
0:25:42 > 0:25:44is that it's free.
0:25:44 > 0:25:45And the children love it.
0:25:45 > 0:25:48You know, you give them a basket and say,
0:25:48 > 0:25:52"Go and find 25 heads," and they manage jolly well.
0:25:56 > 0:25:59Once the sugar has dissolved and the syrup has turned clear,
0:25:59 > 0:26:02set to one side to cool.
0:26:02 > 0:26:05Now place the lemons into a 3.5-litre container.
0:26:05 > 0:26:10Pips and all, doesn't matter. Then in goes the elderflowers.
0:26:10 > 0:26:13Now, you may not have time when you pick the elderflowers
0:26:13 > 0:26:17to actually make the cordial, because it does take a little while
0:26:17 > 0:26:18and you may pick more than you need.
0:26:18 > 0:26:22So, take the heads, squeeze them into a bag and put them
0:26:22 > 0:26:25straightaway in the freezer exactly as they are.
0:26:25 > 0:26:26No blanching, no nothing.
0:26:26 > 0:26:30Then, when you want to make the cordial, you drop them frozen,
0:26:30 > 0:26:32crispy into that jug.
0:26:32 > 0:26:35If you thaw them first, they will go brown.
0:26:35 > 0:26:37So, in goes the elderflowers.
0:26:38 > 0:26:39That's it.
0:26:39 > 0:26:44And then I'm going to add citric acid. And I've got 50g.
0:26:47 > 0:26:50Elderflower cordial will only last about a month, but I have
0:26:50 > 0:26:54got a little trick that will make it keep for a good long time.
0:26:54 > 0:26:56You add Campden tablets.
0:26:56 > 0:27:00This is something they use in winemaking and in beermaking,
0:27:00 > 0:27:05and it kills the bacteria and the natural yeast.
0:27:05 > 0:27:06So, a couple of tablets.
0:27:08 > 0:27:12Once the sugar syrup has cooled a little, pour it in.
0:27:18 > 0:27:19That's it.
0:27:20 > 0:27:25Then give it a good stir, cover and put in a cool place to steep.
0:27:28 > 0:27:32After 24 hours, all those lovely flavours will have blended together.
0:27:32 > 0:27:35The aroma from this is amazing.
0:27:35 > 0:27:38It really smells just like the flowers that we picked.
0:27:40 > 0:27:41And look at those elderflowers.
0:27:41 > 0:27:47They've darkened in colour but the aroma is...so strong.
0:27:47 > 0:27:49Lovely!
0:27:49 > 0:27:51Once the liquid has been strained,
0:27:51 > 0:27:54decant the cordial into sterilised bottles.
0:27:54 > 0:27:58Now, I usually dilute this with sparkling water,
0:27:58 > 0:28:00and it makes the very best summer drink.
0:28:02 > 0:28:03Ohh, how refreshing, Mary!
0:28:03 > 0:28:05Thank you for that,
0:28:05 > 0:28:08and I'll be back with more of the best dishes ever very soon.
0:28:08 > 0:28:11So, hopefully, you will be too. Take care now, bye-bye.