0:00:04 > 0:00:05MUSIC SOUNDTRACK COVERS SPEECH
0:00:20 > 0:00:23Today we're championing the phrase "preparation is everything".
0:00:23 > 0:00:26We've got dishes from a whole host of your favourite chefs,
0:00:26 > 0:00:29and what their recipes all have in common is that they are
0:00:29 > 0:00:31really good to make in advance.
0:00:31 > 0:00:33Sometimes for convenience,
0:00:33 > 0:00:37sometimes because the flavours just improve if left overnight.
0:00:37 > 0:00:41We'll start with a fantastic dessert from Nigella Lawson.
0:00:41 > 0:00:44She's discovered the recipe for this ice-cream cake in a book by an old
0:00:44 > 0:00:46Italian philosopher.
0:00:46 > 0:00:48It needs 24 hours in the freezer,
0:00:48 > 0:00:51but that's about the trickiest thing about it.
0:00:52 > 0:00:54My pudding is much newer,
0:00:54 > 0:00:58although in fact it comes from a relatively old source.
0:00:58 > 0:01:03It's an ice-cream cake that is studded with meringue and grated
0:01:03 > 0:01:07chocolate and it's incredibly high-impact, though low-effort.
0:01:07 > 0:01:10And I discovered it in a book written by a highfalutin
0:01:10 > 0:01:12Italian man of letters.
0:01:13 > 0:01:16I may have found the recipe in a venerable volume, but it's now
0:01:16 > 0:01:20one of the most straightforward and simplest dishes in my repertoire.
0:01:29 > 0:01:32There aren't many puddings you can rustle up
0:01:32 > 0:01:37early in the morning before a day's work, but this is one of them.
0:01:37 > 0:01:39There are only four ingredients needed,
0:01:39 > 0:01:41the first one being cream, obviously.
0:01:44 > 0:01:47You want to whisk this so the cream is thick but still soft,
0:01:47 > 0:01:49which is what I want.
0:01:49 > 0:01:52And now I'm ready for ingredient number due,
0:01:52 > 0:01:54a splosh of rum.
0:01:57 > 0:02:01My philosopher actually specified a rather rare liqueur that
0:02:01 > 0:02:04I can't get any more, but rum, to me,
0:02:04 > 0:02:08always tastes so authentically Italian in puddings.
0:02:08 > 0:02:12OK, so that's the whisking part over and done with.
0:02:14 > 0:02:16My third ingredient is chocolate.
0:02:16 > 0:02:18It's a good start!
0:02:21 > 0:02:27I find it easier to cut the chocolate rather than grate it.
0:02:27 > 0:02:30It makes a big difference if your chocolate is cold,
0:02:30 > 0:02:33because otherwise it tends to melt as you chop it.
0:02:35 > 0:02:38So in with the chocolate shards.
0:02:38 > 0:02:39CHOCOLATE RUSTLES
0:02:39 > 0:02:42Oh, lovely sound!
0:02:44 > 0:02:48And now...a quick fold.
0:02:53 > 0:02:57My last ingredient...some meringues.
0:02:57 > 0:03:01A bit of brute force needed. They just get crushed in.
0:03:01 > 0:03:06A sugary and heavy snowfall.
0:03:06 > 0:03:09And the thing about meringues is that they will not freeze,
0:03:09 > 0:03:16so you create this crisp texture within the ice-cream cake.
0:03:16 > 0:03:19And now it's just a question of folding these in.
0:03:19 > 0:03:21SOFT CRUNCHING
0:03:21 > 0:03:23Mm!
0:03:23 > 0:03:27Like a morning walk on freshly fallen snow.
0:03:32 > 0:03:37Yes, it needs a day in the freezer, but basically this is now made.
0:03:37 > 0:03:40The hardest thing for me is the tearing of the cling,
0:03:40 > 0:03:43but I have learnt, I have been taught,
0:03:43 > 0:03:48always tear the cling from a standing-up position.
0:03:48 > 0:03:51Don't put it flat onto the surface. Look at that!
0:03:53 > 0:03:56Got to line a loaf tin generously.
0:03:57 > 0:04:03This makes un-moulding so easy. You just pull it out using the overhang.
0:04:06 > 0:04:08In this goes...
0:04:18 > 0:04:19Tamp it down.
0:04:21 > 0:04:27So, after a day, give or take, in the freezer, this will be set
0:04:27 > 0:04:28and ready to serve.
0:04:28 > 0:04:31And with it I'm going to melt some chocolate,
0:04:31 > 0:04:33some cream and another splosh of rum,
0:04:33 > 0:04:35and that's the chocolate sauce done.
0:04:35 > 0:04:39There's nothing fancy about it, there's nothing difficult,
0:04:39 > 0:04:44but as Steve Jobs said, "Simplicity is the ultimate sophistication."
0:04:44 > 0:04:45Ciao!
0:04:45 > 0:04:48And a day or so later it's ready to bring out.
0:04:48 > 0:04:50Well, as much as they've eaten, I think
0:04:50 > 0:04:53they'll find space for a little bit more.
0:04:53 > 0:04:56I'm about to unveil my meringue gelato cake.
0:04:58 > 0:05:03The great thing about wrapping it in cling is that you can just
0:05:03 > 0:05:06pull it out in one go without any worry.
0:05:08 > 0:05:12Just a very light brick at this stage.
0:05:17 > 0:05:22I'm just going to cut it into iced slices.
0:05:24 > 0:05:26I love the nubbly texture.
0:05:27 > 0:05:33That's all those crumbled meringues and the grated chocolate.
0:05:33 > 0:05:36And although it looks rich, it's in fact incredibly light.
0:05:40 > 0:05:43And although I'm going to put some raspberries on the table,
0:05:43 > 0:05:45I do want to dot some here and there.
0:05:48 > 0:05:52Yes, they do look beautiful, but they also provide just
0:05:52 > 0:05:57the right tang against the sweetness of the ice cream.
0:06:01 > 0:06:06And now I'm going to Jackson Pollock some chocolate sauce over.
0:06:06 > 0:06:07Mmm!
0:06:21 > 0:06:24This makes me feel absurdly happy.
0:06:24 > 0:06:26Let's hope it has the same effect on them.
0:06:28 > 0:06:31# I don't believe in frettin' and grievin'
0:06:31 > 0:06:35# Why mess around with strife?
0:06:35 > 0:06:40# I never was cut out to step and strut out
0:06:40 > 0:06:43# Give me the simple life
0:06:43 > 0:06:48# Some find it pleasant dining on pheasant
0:06:48 > 0:06:52# Those things roll off my knife
0:06:52 > 0:06:54# Just serve me tomatoes
0:06:54 > 0:06:57# And mashed potatoes
0:06:57 > 0:06:59# Give me the simple life. #
0:07:00 > 0:07:04Next, a recipe from Nigel Slater, who knows a thing or two
0:07:04 > 0:07:06about making the most of leftovers,
0:07:06 > 0:07:10growing his own vegetables and not letting anything go to waste.
0:07:10 > 0:07:13So of course he's going to have a recipe that will last you
0:07:13 > 0:07:16for days and get better every time.
0:07:17 > 0:07:20The idea of growing your own food isn't new to us,
0:07:20 > 0:07:23but suddenly there's a fresh energy for it.
0:07:23 > 0:07:25Allotments are more popular than ever.
0:07:25 > 0:07:29People all over the UK growing whatever they want on their patch.
0:07:30 > 0:07:32You know, I'm not envious of people's houses,
0:07:32 > 0:07:36I'm not envious of their cars or their boats, but I'm very
0:07:36 > 0:07:37envious of their allotments.
0:07:37 > 0:07:41A space like this, I would kill for it.
0:07:41 > 0:07:45Somewhere to grow lots of things I haven't got room for at home.
0:07:45 > 0:07:49In fact, the only thing that means that this isn't heaven on earth...
0:07:49 > 0:07:51PLANE ROARS OVERHEAD
0:07:51 > 0:07:53..are those.
0:07:59 > 0:08:02I love soup.
0:08:02 > 0:08:05And it's one of those recipes that you almost make up as you go along.
0:08:05 > 0:08:11I start with a few veggies, just to make a sort of flavour base.
0:08:11 > 0:08:13My Tuesday-night supper.
0:08:13 > 0:08:17I'm cooking what I call Nigel's Adaptable Bean Soup,
0:08:17 > 0:08:21which in short means you can adapt it to be whatever you like.
0:08:21 > 0:08:23Start by making a base -
0:08:23 > 0:08:25chop some spring onions and carrots,
0:08:25 > 0:08:30add to a little hot oil and throw in a bay leaf or two to add some depth.
0:08:31 > 0:08:34To add colour, I'm putting in some tomatoes.
0:08:34 > 0:08:37Then pour in some vegetable stock, fresh or dried,
0:08:37 > 0:08:40whatever you have in your cupboard.
0:08:40 > 0:08:44To give my soup some real body and make it into a main course,
0:08:44 > 0:08:46I'm adding some cannellini beans.
0:08:46 > 0:08:49These are pre-boiled.
0:08:49 > 0:08:52Strange as it sounds, I'm going to put some orange in there,
0:08:52 > 0:08:53just a single piece of peel.
0:08:53 > 0:08:58It just adds a quiet, warm citrus flavour to it.
0:08:58 > 0:09:02The real secret to a good soup is using your old cheese rinds,
0:09:02 > 0:09:04the ones in the back of the fridge.
0:09:04 > 0:09:05I found some Parmesan.
0:09:05 > 0:09:08If you leave it there it doesn't really dissolve,
0:09:08 > 0:09:12it just slightly softens, and it sends that sort of savouriness
0:09:12 > 0:09:16that you get with Parmesan very gently through the soup.
0:09:16 > 0:09:18So when you taste it you don't think,
0:09:18 > 0:09:20"Oh, wow, there's cheese in this soup,"
0:09:20 > 0:09:23but you know there is something working behind to bring all
0:09:23 > 0:09:26the flavours together and give it a real richness.
0:09:26 > 0:09:29And the crazy thing is, it's the end of your Parmesan -
0:09:29 > 0:09:31it doesn't cost anything at all.
0:09:31 > 0:09:33Now, at this point...
0:09:35 > 0:09:37..the soup can become anything I want it to be.
0:09:37 > 0:09:40And I honestly don't know what it's going to be.
0:09:40 > 0:09:43I mean, there's a point when you open the fridge, you go to the
0:09:43 > 0:09:48salad crisper, you go to the veg rack and just see what's there.
0:09:48 > 0:09:51I mean, I know that there's some beautiful chard out there.
0:09:54 > 0:09:57Chard is one of those vegetables that really deserves to be
0:09:57 > 0:10:00better known. It's a wonderful vegetable.
0:10:00 > 0:10:03It's so easy to grow and it's one of the few vegetables that
0:10:03 > 0:10:07doesn't seem to be attacked by all sorts of slugs and bugs.
0:10:07 > 0:10:11The lovely thing is, it's two vegetables in one - crisp stalks
0:10:11 > 0:10:14and then the very soft, tender leaves.
0:10:14 > 0:10:17You don't really find it in supermarkets,
0:10:17 > 0:10:20but most people on allotments will have a row of chard.
0:10:20 > 0:10:24And if you have an organic box, you'll probably get a weekly supply.
0:10:32 > 0:10:35The stalks take a little longer to cook than the leaves,
0:10:35 > 0:10:37so pop them in first.
0:10:39 > 0:10:42I'm adding some fresh parsley for seasoning,
0:10:42 > 0:10:44but you can add whatever you fancy.
0:10:45 > 0:10:51What I've got in there are very earthy, quite robust vegetables.
0:10:51 > 0:10:56And I want something in there that's very soft and silky,
0:10:56 > 0:11:00and chard leaves, because they're a little bit like spinach leaves...
0:11:01 > 0:11:04..they just become very soft and melting when they're warmed.
0:11:04 > 0:11:06They don't need much cooking.
0:11:09 > 0:11:11So...
0:11:14 > 0:11:17The cheese has softened but not completely melted.
0:11:19 > 0:11:21And it's just added bags of flavour.
0:11:22 > 0:11:26The beans have turned the whole thing into a main course.
0:11:28 > 0:11:31And I've got this lovely tomatoey stock.
0:11:37 > 0:11:41And then just because I love it, for no other reason...
0:11:41 > 0:11:43I'm going to put a little bit of my favourite olive oil,
0:11:43 > 0:11:46a really fruity extra virgin olive oil,
0:11:46 > 0:11:49and just enough...
0:11:51 > 0:11:53It just drizzles over.
0:11:57 > 0:11:58There we are.
0:12:06 > 0:12:10Make a whole batch of this and it will last you for days.
0:12:10 > 0:12:13You can add something new every time you get it out.
0:12:16 > 0:12:20Now a quick pudding that won't last as long as Nigel's bean soup,
0:12:20 > 0:12:24but Mary Berry's fresh fruit salad is also full of variety and
0:12:24 > 0:12:29tastes so much better if you make it several hours or more in advance.
0:12:31 > 0:12:33Right, I'm going to start with the melon.
0:12:33 > 0:12:38I've chosen fruits that do not discolour when you leave them.
0:12:38 > 0:12:40If I'd put peaches in here,
0:12:40 > 0:12:43or apricots or apple or pear,
0:12:43 > 0:12:45they all oxidise.
0:12:45 > 0:12:49That means they go brown and the appearance looks horrible.
0:12:49 > 0:12:53I don't like fruit salad that you make in tiny, tiny pieces.
0:12:53 > 0:12:58It reminds me of those little cans of fruit salad.
0:12:58 > 0:13:02I like really decent-sized chunks that you can just eat
0:13:02 > 0:13:04in one mouthful.
0:13:04 > 0:13:07Along with the melon, add two mangoes,
0:13:07 > 0:13:12a papaya and the segments of an orange cut away from the membrane.
0:13:14 > 0:13:18Then scoop out the insides of four passion fruits.
0:13:18 > 0:13:21And remember, the seeds are part of its charm.
0:13:21 > 0:13:23There's no need to sieve it.
0:13:23 > 0:13:26Some people sieve it just to get the juice.
0:13:26 > 0:13:29That's it. Mix it well.
0:13:29 > 0:13:33If you want more juice, don't add sugar to it.
0:13:33 > 0:13:36You could add freshly squeezed orange juice
0:13:36 > 0:13:39or the sort you have in a breakfast carton.
0:13:39 > 0:13:41So that's all mixed. That will not discolour.
0:13:41 > 0:13:45It will be just as good in 12 hours' time.
0:13:45 > 0:13:49Cover the bowl with clingfilm and place in the fridge.
0:13:49 > 0:13:52To serve, add a few fresh raspberries,
0:13:52 > 0:13:55which are too fragile to mix in any earlier.
0:13:55 > 0:13:57And your fruit salad is ready to serve.
0:14:00 > 0:14:03Next, we have a chicken chasseur.
0:14:03 > 0:14:05Chasseur is a French word which means "hunter".
0:14:05 > 0:14:07And the idea is that
0:14:07 > 0:14:09when hunters were off catching game to put in their pot
0:14:09 > 0:14:13they'd also gather mushrooms and herbs to make the sauce.
0:14:13 > 0:14:16It's perfect for the old eat-and-then-reheat treatment,
0:14:16 > 0:14:19as James Martin explains.
0:14:19 > 0:14:22When you're looking at dishes you can prep now and eat later,
0:14:22 > 0:14:24you have to go a long way to find one better than a chicken stew,
0:14:24 > 0:14:28in my opinion, because it gets better even the second time around.
0:14:28 > 0:14:32For me, the French bistro favourite chicken chasseur
0:14:32 > 0:14:36is one of the tastiest reheatable dishes out there.
0:14:36 > 0:14:39The simple combination of mushrooms, bacon,
0:14:39 > 0:14:44wine and herbs makes one of the most flavoursome chicken dishes going.
0:14:45 > 0:14:49I've already jointed a chicken into eight pieces ready for the pot.
0:14:49 > 0:14:51I'm going to coat these in flour.
0:14:53 > 0:14:55And what this flour is going to do is help brown it
0:14:55 > 0:14:57but, most of all, thicken our stew.
0:14:59 > 0:15:03You want a light dusting, and that is a light dusting.
0:15:03 > 0:15:05There is no more than that.
0:15:05 > 0:15:08Grab some oil and then we start to seal this.
0:15:08 > 0:15:10It's important to seal it in batches
0:15:10 > 0:15:12because you want it to colour nicely.
0:15:12 > 0:15:14If I put all this chicken in, it's basically just going to stew.
0:15:14 > 0:15:17So put in four pieces first.
0:15:17 > 0:15:20And what you want to do is just leave it to get some nice colour.
0:15:20 > 0:15:23SIZZLING
0:15:23 > 0:15:26So with our bacon, we're just going to cut this into lardons.
0:15:26 > 0:15:31I'm using back bacon, but you can use streaky.
0:15:31 > 0:15:35This isn't a fancy dish, it's a rustic French classic.
0:15:35 > 0:15:39So you've got the bacon, now we just chop up the shallots.
0:15:39 > 0:15:43If you've got small onions you can just put whole onions in.
0:15:43 > 0:15:46So once you've got the chicken nicely sealed like this...
0:15:47 > 0:15:50..we can then concentrate on what's left in this pan.
0:15:50 > 0:15:54These are all the juices from the chicken. We need those in our stew.
0:15:54 > 0:15:56A good knob of butter.
0:15:56 > 0:15:58And then start frying your bacon.
0:15:58 > 0:16:02You want to get a bit of colour on it, start to crisp it up slightly.
0:16:02 > 0:16:07So once you've got the bacon frying, now we put in our shallots.
0:16:07 > 0:16:08And now we can throw in our mushrooms.
0:16:08 > 0:16:11I'm going to use little brown cap mushrooms.
0:16:11 > 0:16:12Throw them in whole as well.
0:16:12 > 0:16:15When you cut them up too small they sort of disintegrate.
0:16:17 > 0:16:19An important ingredient in this - and you must put it in
0:16:19 > 0:16:23at the beginning of the cooking process - is tomato puree.
0:16:23 > 0:16:25If you put it in at the end of cooking, you can
0:16:25 > 0:16:28really taste the sort of quite harsh puree.
0:16:29 > 0:16:32And as you seal it around in the pan like this, it actually
0:16:32 > 0:16:35starts to cook that flavour out and the bitterness out as well.
0:16:35 > 0:16:37And then deglaze it with some white wine,
0:16:37 > 0:16:39a good-quality white wine, of course.
0:16:39 > 0:16:42Means that you can put glass in here...
0:16:44 > 0:16:47..and a glass...in a glass...
0:16:47 > 0:16:50while it's cooking.
0:16:50 > 0:16:51Which is always quite handy.
0:16:51 > 0:16:55Now, we need to reduce this down for about 30 seconds.
0:16:56 > 0:16:58And then we add a really good-quality stock.
0:16:58 > 0:17:01And for this, use chicken stock, obviously.
0:17:01 > 0:17:04But you can get away with using beef stock as well.
0:17:04 > 0:17:08While that's coming to the boil we can pop our chicken back in.
0:17:09 > 0:17:12Now, what you don't want to do is add too much stock,
0:17:12 > 0:17:14because there's a lot of liquid that comes out of chicken.
0:17:14 > 0:17:17And then one final ingredient, before we leave it alone,
0:17:17 > 0:17:22is fresh tarragon, the perfect combination to go with chicken.
0:17:22 > 0:17:26And for that, really, you want to put half in now and half in later.
0:17:26 > 0:17:28So just bring that to the boil.
0:17:28 > 0:17:31We're just going to gently simmer that for about 30-40 minutes,
0:17:31 > 0:17:34which gives me enough time to prep our potatoes for our mash.
0:17:35 > 0:17:38It's not until you actually work in a commercial restaurant where
0:17:38 > 0:17:42you actually begin to understand about preparing it now
0:17:42 > 0:17:45and eating it later, and mashed potato is one of those things.
0:17:45 > 0:17:49It will actually keep in the fridge for a couple of days.
0:17:49 > 0:17:53So, you know, it's a bit like the Christmas lunch, where I used
0:17:53 > 0:17:56to watch my mum stressing with pans of stuff boiling everywhere.
0:17:58 > 0:18:02I don't think I've ever met anybody who doesn't like mash.
0:18:02 > 0:18:05If you run some quality boiled spuds through a ricer,
0:18:05 > 0:18:08add a knob of butter and maybe some cream,
0:18:08 > 0:18:12you've made one of the tastiest side dishes going in no time at all.
0:18:13 > 0:18:16And that mashed potato... that is delicious.
0:18:18 > 0:18:20If I'm reheating a dish like this,
0:18:20 > 0:18:22I always hold some of the fresher ingredients back
0:18:22 > 0:18:26so they retain some of their texture and flavour when cooked.
0:18:26 > 0:18:28It couldn't be easier.
0:18:28 > 0:18:31Do the main prep in advance, then on the day add some skinned
0:18:31 > 0:18:35and deseeded diced tomatoes along with some roughly chopped parsley,
0:18:35 > 0:18:38a handful of tarragon, and simmer it for 20 minutes
0:18:38 > 0:18:40and you're ready to go.
0:18:40 > 0:18:43And then all you need to do now is serve it.
0:18:43 > 0:18:47You've got all the amazing flavour of tomatoes, tarragon,
0:18:47 > 0:18:52mushrooms and bacon, which is a real classic to go with this.
0:18:52 > 0:18:54It's kind of the perfect dish
0:18:54 > 0:18:57for sort of prep-now-eat-later.
0:19:01 > 0:19:03You've got to try that!
0:19:03 > 0:19:06The simple but quality ingredients used in retro dishes like
0:19:06 > 0:19:12chicken chasseur means it tastes as good today as it did years ago.
0:19:12 > 0:19:17Mm! And it will still taste as good in a few days' time, too.
0:19:17 > 0:19:19Now we end with the Hairy Bikers' autumn pudding.
0:19:19 > 0:19:22It's their take on a classic summer pudding.
0:19:22 > 0:19:24So, can this really need
0:19:24 > 0:19:28so much prepping that it takes a whole season to get ready?
0:19:28 > 0:19:30I doubt it, but let's find out anyway.
0:19:32 > 0:19:34Instead of all these wet fruits - strawberries, raspberries
0:19:34 > 0:19:36and everything that we love in summer pudding -
0:19:36 > 0:19:39this has got apples, pears, plums and blackberries.
0:19:39 > 0:19:43It really is a forager's delight and it's cheap as chips, this one.
0:19:43 > 0:19:45You start off, a couple of Bramleys.
0:19:47 > 0:19:51Chop them into juicy chunks and pop them in the pan.
0:19:51 > 0:19:54Along with 500g of halved and stoned plums
0:19:54 > 0:19:57and a couple of lovely peeled and sliced pears.
0:19:57 > 0:20:00Summer pudding is an interesting dish.
0:20:00 > 0:20:02I don't know who thought of this,
0:20:02 > 0:20:05but I know in Victorian times there were references to a similar pudding
0:20:05 > 0:20:08and the Victorians called it hydropathic pudding.
0:20:08 > 0:20:10- A bit of a healthy pud.- Yeah!
0:20:10 > 0:20:12But the first recorded recipe where you actually put it
0:20:12 > 0:20:15together like this was published in 1902.
0:20:15 > 0:20:18But I'm not sure then if it was called summer pudding.
0:20:18 > 0:20:21Well, no, but I think actually the first reference
0:20:21 > 0:20:24to it being called summer pudding was in a book called
0:20:24 > 0:20:28- The Diner's Dictionary, written by a man called John Ayton.- Right.
0:20:28 > 0:20:32And he referred to it as "a summer pudding".
0:20:32 > 0:20:34- When was that?- 1930s.
0:20:36 > 0:20:39I'm going to bring the rest of the fruit up to temperature
0:20:39 > 0:20:42and then the blackberries we're going to throw in a little bit later
0:20:42 > 0:20:45because we want to keep the shape of them because they're lovely.
0:20:45 > 0:20:48And we've got a trick to show you how you're going to get it
0:20:48 > 0:20:52out of the basin without ending up with an unholy mess.
0:20:52 > 0:20:55Yes. It's a good trick, this.
0:20:56 > 0:20:59To turn the fruity juices into a sticky syrup, chuck in
0:20:59 > 0:21:03a knob of butter and 200g caster sugar and simmer on a low heat.
0:21:05 > 0:21:08- Look at that! - Isn't that just gorgeous?
0:21:08 > 0:21:12Now, as there's a bit of heat in the pan, what we're going to do
0:21:12 > 0:21:17is just put the blackberries in at this point and then just give it...
0:21:17 > 0:21:19We're not kind of stirring it, we're just kind of folding it.
0:21:19 > 0:21:20Do you know what I mean?
0:21:20 > 0:21:23It's going to be lovely and you're going to be able to see
0:21:23 > 0:21:25the shape of all the ingredients that you've put in.
0:21:25 > 0:21:28It's not just going to be a big gloop of fruit.
0:21:28 > 0:21:31That's been on now for about...
0:21:31 > 0:21:33five or six minutes,
0:21:33 > 0:21:36- and look at the juice that's coming out of those fruits.- Good grief!
0:21:36 > 0:21:40- That's not cooking, that's leaking! - Isn't it?- Yeah!
0:21:47 > 0:21:49That basically goes for 15 minutes.
0:21:49 > 0:21:52- That's gone for 15, hasn't it?- I think it probably has, mate, yeah.
0:21:52 > 0:21:53Aye.
0:21:55 > 0:21:58What we need to do next is separate the solid fruit from the syrup,
0:21:58 > 0:22:01because we soak the bread and syrup as we go
0:22:01 > 0:22:04and we want to pack it with that lovely fruit.
0:22:04 > 0:22:05So...
0:22:05 > 0:22:08- It's fantastic, isn't it? - Absolutely gorgeous.
0:22:08 > 0:22:11And just leave that to sit to make sure
0:22:11 > 0:22:15that all of those lovely juices come out of the fruit.
0:22:15 > 0:22:19Now, really, you can't do much with this until it's gone cold,
0:22:19 > 0:22:21and you want it to drain so you've got all that fruit out.
0:22:21 > 0:22:24So really you want to leave this for, well, 20 minutes,
0:22:24 > 0:22:29just to do its own thing, just for that juice to naturally come out.
0:22:30 > 0:22:32- Quick cup of tea?, - Might as well.- Aye.
0:22:35 > 0:22:37SNORING
0:22:42 > 0:22:44TIMER DINGS
0:22:44 > 0:22:46- THEY GRUNT - Is it ready, do you think?
0:22:46 > 0:22:49As ready as it'll ever be. Look at that!
0:22:49 > 0:22:52That's what happens when you milk autumn fruits.
0:22:52 > 0:22:55We need to boil that until it's reduced in volume by half,
0:22:55 > 0:22:57and that will be the most syrupy,
0:22:57 > 0:23:01fruity dollop of gorgeousness not seen since Adam bit into the apple.
0:23:04 > 0:23:08Mr King, I think we are there. Look at that.
0:23:08 > 0:23:11It's sticking to the spoon like crude oil to a penguin.
0:23:11 > 0:23:12Look at that.
0:23:12 > 0:23:14And before we can move on, we've got
0:23:14 > 0:23:17to cool down the syrup. Another Hairy hint for you -
0:23:17 > 0:23:21pouring it into a flat dish makes it cool much quicker.
0:23:23 > 0:23:26Now, this type of pudding is notorious for being difficult
0:23:26 > 0:23:28to get out of the bowl in one piece.
0:23:30 > 0:23:33So our top tip is to line the bowl with clingfilm,
0:23:33 > 0:23:35but make sure you oil it first.
0:23:35 > 0:23:39That way you can slide the clingfilm right down to the base.
0:23:39 > 0:23:44Leave plenty over, because we're going to overlap that on the top.
0:23:44 > 0:23:47- This is the good bit now. - The build.- The build!
0:23:48 > 0:23:52- And for the build, it's all about one thing.- The bread.
0:23:52 > 0:23:55It can be stale, it can be cheap, it can be nasty,
0:23:55 > 0:23:58it's still bread and it works great for this.
0:23:58 > 0:24:01As you might have noticed, the bottom of the basin is circular,
0:24:01 > 0:24:05so therefore we need circular bread for the bottom.
0:24:05 > 0:24:07Now, we need to dip this in the syrup.
0:24:07 > 0:24:10We don't want to soak it in the syrup. It's like flick and dip.
0:24:10 > 0:24:13One, two...
0:24:13 > 0:24:16And this is the brilliant thing to do with the family.
0:24:16 > 0:24:20Kids can see the pudding being created and crafted.
0:24:20 > 0:24:23Yeah, because they can get it all over their new T-shirts.
0:24:23 > 0:24:26Luckily, Dave is dressed for the occasion.
0:24:28 > 0:24:31Now we've got the topping, we need to build the side.
0:24:31 > 0:24:34Cut rectangles from the bread, dip them in the syrup
0:24:34 > 0:24:38and place them round the bowl, making sure they overlap.
0:24:41 > 0:24:44- Now, the fruit. - That looks beautiful.- Doesn't it?
0:24:44 > 0:24:46Just pack that...
0:24:47 > 0:24:49Oh, yes, man!
0:24:49 > 0:24:53Now, just push it into all the corners of those overlapping
0:24:53 > 0:24:55bread pieces.
0:24:55 > 0:24:57But I prefer this to a summer pudding.
0:24:57 > 0:25:00I like the apples and pears. It's a bit more substantial.
0:25:00 > 0:25:04- That is going to be gorgeous. - It's just perfect.
0:25:06 > 0:25:09Once it's filled, we like to be really tidy
0:25:09 > 0:25:14and use a plate to cut perfect little segments for the base.
0:25:14 > 0:25:16Oh! Happy days, Kingy.
0:25:16 > 0:25:20Four of those, we've got a perfect base to our autumn pudding.
0:25:24 > 0:25:27Each segment has to overlap slightly to make sure
0:25:27 > 0:25:30you're sealing in all that fruity goodness.
0:25:30 > 0:25:32Isn't that lovely?
0:25:32 > 0:25:36- Beautiful. Right, um... Wrap it up, mate?- I think so.
0:25:38 > 0:25:41Wrap the clingfilm carefully over the base.
0:25:41 > 0:25:43What we want to do is we want to make a nice seal.
0:25:44 > 0:25:47And this needs to go in the fridge for about 12 hours.
0:25:47 > 0:25:49Overnight is great.
0:25:49 > 0:25:52And it's going to kind of just coagulate into this big
0:25:52 > 0:25:53fruity mass.
0:25:53 > 0:25:56So to do that, rather like you would do a pate or a brawn or ham,
0:25:56 > 0:25:58we press it.
0:25:58 > 0:25:59There's a plate.
0:25:59 > 0:26:01You can use a house brick covered in foil, you can
0:26:01 > 0:26:06use a can of beans, or indeed a seven-pound weight is perfect.
0:26:06 > 0:26:07Into the fridge
0:26:07 > 0:26:09until tomorrow.
0:26:18 > 0:26:20BIRDSONG
0:26:24 > 0:26:27Our autumn pudding has been in the fridge for 15 hours,
0:26:27 > 0:26:29and now it's the moment of truth.
0:26:31 > 0:26:34We need to get it safely out of the dish.
0:26:35 > 0:26:39- Carefully peel back the clingfilm. Don't disrupt the form.- Ohhh...
0:26:40 > 0:26:43- Oh, it's lovely, this. - Oh, it is.- Isn't it?
0:26:43 > 0:26:47When you're ready, hold a plate over the pudding and flip it over.
0:26:47 > 0:26:48When you're ready...
0:26:48 > 0:26:50DRUMROLL
0:26:50 > 0:26:52It's the tricky bit, this, you know.
0:26:55 > 0:26:56Thank you.
0:26:58 > 0:27:00- Hold on.- Yes.
0:27:01 > 0:27:04- Be nice and come out.- Aye.
0:27:04 > 0:27:07I'll hold the clingfilm, you take the bowl.
0:27:07 > 0:27:10DRUMROLL
0:27:10 > 0:27:12TENSE BREATHING
0:27:15 > 0:27:17Oh, look at that!
0:27:18 > 0:27:20DAVE SCREECHES WITH DELIGHT
0:27:20 > 0:27:24- Have you hurt yourself? - I'm in luuuuurve.- That...
0:27:24 > 0:27:26is an autumn pudding.
0:27:26 > 0:27:31# My first, my last, my everything... #
0:27:31 > 0:27:36That's made from wonderful British fruits,
0:27:36 > 0:27:40old bread and a bit of native wit.
0:27:40 > 0:27:44- Now, a wedge of that with cream, what could be better?- Nothing.
0:27:45 > 0:27:51- That is beautiful.- Perfect.- Look at that. That's a proper British treat.
0:27:51 > 0:27:55And dressed with beautiful fresh British cream.
0:27:55 > 0:28:02# I know there's only one like you... #
0:28:02 > 0:28:03Ohhh...
0:28:03 > 0:28:06# There's no way they could have made two. #
0:28:06 > 0:28:09It just fills your mouth full of flavour and fruitiness, doesn't it?
0:28:09 > 0:28:10Yeah.
0:28:10 > 0:28:14It's a wonderful harvest festival on your tonsils.
0:28:14 > 0:28:17It's great taking a British classic
0:28:17 > 0:28:20and giving it a seasonal twist.
0:28:20 > 0:28:23What better way to use some bread you've got left over
0:28:23 > 0:28:25than on a dessert like this?
0:28:25 > 0:28:30# You're the first, the last, my everything! #
0:28:30 > 0:28:33Thanks, lads, and thanks to all today's fantastic chefs.
0:28:33 > 0:28:35Plenty more where they came from,
0:28:35 > 0:28:39so join me again next time for more of the Best Dishes Ever.