0:00:19 > 0:00:22Today, our selection of great chefs are serving up great recipes
0:00:22 > 0:00:26that are delicious, but also nice and easy on the old wallet too.
0:00:26 > 0:00:30We're talking about quality and good value and showing that you don't
0:00:30 > 0:00:34have to spend a fortune to make a meal that tastes a million dollars.
0:00:34 > 0:00:37And we're starting off with a pair who are always good value.
0:00:37 > 0:00:42It's The Hairy Bikers and their unique take on a ploughman's lunch.
0:00:42 > 0:00:45You know if you go for a ploughman's sometimes and it's cheese
0:00:45 > 0:00:48and that and it's hard work, wouldn't it be great
0:00:48 > 0:00:51if you had all those lovely pickles and everything and your bread
0:00:51 > 0:00:54and you could just dip that in molten cheese?
0:00:54 > 0:00:59And, actually, if we put the beer in there as well, it's all in a onesie.
0:00:59 > 0:01:03We have combined the fondue, which everybody loves, really, mm,
0:01:03 > 0:01:06stringy, yum, yum, with a ploughman's lunch.
0:01:06 > 0:01:09And we've created the ploughdue.
0:01:10 > 0:01:14This is a great invention, a pot of lava-like, molten cheese,
0:01:14 > 0:01:18to gently smother over your favourite pub snackettes.
0:01:18 > 0:01:21The texture contrast between the crunch of the dippers
0:01:21 > 0:01:25and the soft fondue is truly something to behold.
0:01:25 > 0:01:29I'd give it three days before some enterprising pub
0:01:29 > 0:01:32in Britain will be serving the ploughdue.
0:01:32 > 0:01:35I'm very skilfully going to cut this loaf of bread,
0:01:35 > 0:01:37or some of it, into cubes.
0:01:37 > 0:01:40Now, my friend, here, is going to make a platter,
0:01:40 > 0:01:42a plethora of dippy things.
0:01:42 > 0:01:44It's just going to look like a harvest festival.
0:01:44 > 0:01:46Oh, honestly, it's going to be lovely.
0:01:46 > 0:01:51I am going to make that board the best it's ever looked.
0:01:51 > 0:01:54Now, I do want a good flavour in this, so what I have to do is
0:01:54 > 0:01:58to rub the pot with a clove of garlic to build up the aroma.
0:01:58 > 0:01:59Rub it well.
0:01:59 > 0:02:02A cast-iron saucepan's good for this, if you haven't got
0:02:02 > 0:02:04- a fondue kit.- It's true.
0:02:04 > 0:02:06But they're cheap to get, fondue kits, now.
0:02:06 > 0:02:09You see these now, they're brilliant.
0:02:09 > 0:02:11If you run out of fuel, use diesel.
0:02:11 > 0:02:14You would stink like a swine in your house.
0:02:14 > 0:02:18Don't use... I was only joking. You know I was only joking.
0:02:18 > 0:02:23Anyway, so, put some heat on under your garlic encrusted fondue pan
0:02:23 > 0:02:27and pour in a glass of beer.
0:02:27 > 0:02:31Good old IPA or a pale ale, summat with a bit of hops.
0:02:31 > 0:02:33And melt gently.
0:02:33 > 0:02:39Meanwhile, take a hunk of good, strong cheese and start to grate.
0:02:39 > 0:02:44You can use what you want, really, just a good slab of cheddar.
0:02:44 > 0:02:47Fondues were so popular in the '60s and 70s, weren't they?
0:02:47 > 0:02:49- Oh, yeah.- There used to be three courses of fondues.
0:02:49 > 0:02:52You'd start off with the cheese, then you'd go onto one
0:02:52 > 0:02:55with a pan of hot oil, where you'd but little bits of meat
0:02:55 > 0:02:57and then you'd go onto a chocolate fondue,
0:02:57 > 0:02:58where you'd dip your strawberries.
0:02:58 > 0:03:00And there's all those customs, isn't there?
0:03:00 > 0:03:03That if, you know, you drop your bit of stuff off your fork,
0:03:03 > 0:03:05if you're a fella you've got to get everybody else a drink
0:03:05 > 0:03:10and if you're a woman you've got to kiss everybody round the table.
0:03:10 > 0:03:15Now, we're going to thicken this with two tablespoons of cornflour.
0:03:16 > 0:03:20And we're going to put two teaspoons of English mustard.
0:03:20 > 0:03:22- Do you know, Kingy...- What, mate? - ..we're on to something here.
0:03:22 > 0:03:25- We are. I think we should open a ploughdue restaurant.- Yeah.
0:03:25 > 0:03:29- Ploughdues 'R' Us, I can see it now. - Ploughdues.- In bright orange lights.
0:03:29 > 0:03:31Yeah, yeah.
0:03:31 > 0:03:34By now, the beer should be nice and hot.
0:03:34 > 0:03:38It doesn't need to be madly boiling, just warm enough to melt the cheese.
0:03:38 > 0:03:43Now, that is the well-mixed cheese, mustard and cornflour.
0:03:43 > 0:03:48We put this in a nice big spoonful at a time.
0:03:48 > 0:03:50I've just got that off the heat.
0:03:50 > 0:03:52And stir it.
0:03:52 > 0:03:55When that's melted, we put some more in, but don't rush your ploughdue.
0:03:57 > 0:04:00The word, "fondue," comes from the French, "fondre,"
0:04:00 > 0:04:01which means, "to melt."
0:04:01 > 0:04:05It's thought to have originated in the cantons of Switzerland, but they
0:04:05 > 0:04:08predominantly melt Swiss cheeses, like Gruyere, Emmenthal
0:04:08 > 0:04:10and raclette.
0:04:10 > 0:04:14But other countries have a fondue too, the Italians have a...
0:04:14 > 0:04:18- Fonduta.- The Dutch, they have a kaasblokjes.
0:04:18 > 0:04:20So, it seems perfectly appropriate to me that we, British,
0:04:20 > 0:04:22should have a fondue of our own.
0:04:22 > 0:04:26- Well, Dave, you're not wrong, you're not wrong.- Hence the ploughdue.
0:04:26 > 0:04:29It's funny though, Kingy, the term, "ploughman's lunch,"
0:04:29 > 0:04:31is quite a new one.
0:04:31 > 0:04:34It's said that the term came as a clever advertising gimmick
0:04:34 > 0:04:37for the milk marketing board to try and persuade us to eat more cheese.
0:04:37 > 0:04:40So, the idea is, you go for a pint, you eat cheese.
0:04:40 > 0:04:42But the concept of eating cheese, pickles
0:04:42 > 0:04:45and having a jug of beer, I'm sure, that's as old as time itself.
0:04:45 > 0:04:48Oh, absolutely, absolutely. Well, that's what farm workers did.
0:04:48 > 0:04:51They were relatively low paid and that's what they had.
0:04:51 > 0:04:53They've been eating that sort of thing for centuries.
0:04:53 > 0:04:57Simple lunches of bread, cheese and fruit.
0:04:57 > 0:05:01So, all those classic accompaniments that you can think of with a
0:05:01 > 0:05:07ploughman's lunch, you can accompany the ploughdue with the same
0:05:07 > 0:05:10We've got some pickled onions,
0:05:10 > 0:05:15some mustard, baby beetroot,
0:05:16 > 0:05:21farmhouse chutney and last, but by no means least,
0:05:21 > 0:05:26some caper berries, with their stalks on, so we can dip in.
0:05:26 > 0:05:29- The rest of that cheese in.- It's a thick little number, isn't it?
0:05:29 > 0:05:32Right, and that's what I was going to say,
0:05:32 > 0:05:36if you do think it's thick, we can always let it down with more beer.
0:05:37 > 0:05:41- Mm.- Oh, nice, mate, nice.
0:05:41 > 0:05:44Are we ready to light the fire?
0:05:45 > 0:05:48Has that been lit since 1973?
0:05:48 > 0:05:50I don't know, we're about to find out though.
0:05:50 > 0:05:53- Oh, yes.- Oh, perfect.
0:05:55 > 0:05:59- Kingy, this is beautiful. Look how creamy that is.- Beautiful.
0:05:59 > 0:06:01- It's the cornflour that gives it the texture.- Nice, man.
0:06:01 > 0:06:03Look at that, it is a lovely texture, isn't it?
0:06:03 > 0:06:09When you think, all it is is beer, cheese, cornflour and mustard.
0:06:12 > 0:06:15Such a simple and indeed frugal set of ingredients can come
0:06:15 > 0:06:19together to make so much more than a simple ploughman's.
0:06:19 > 0:06:21But, of course, there's always a price to pay.
0:06:21 > 0:06:26Remember, if your bread drops off, you've got to buy the drinks.
0:06:26 > 0:06:29- Excellent.- Actually, that's for a fondue.
0:06:29 > 0:06:32It should be different forfeits, shouldn't there, for a ploughdue?
0:06:32 > 0:06:34Oh, yeah, you have to shave a sheep or something.
0:06:34 > 0:06:37- Or run naked around a field.... - Yeah, something interesting.
0:06:37 > 0:06:39- ..in your wellingtons.- Yeah.
0:06:40 > 0:06:43- Oh, look, there's something lovely about that, look.- Yeah.
0:06:43 > 0:06:46It's like a fondue, it's got the cling of a fondue,
0:06:46 > 0:06:51- but it's good British ale. - Oh, hey, mate, that's brilliant.
0:06:51 > 0:06:54Mm.
0:06:54 > 0:06:59I'll tell you what is remarkable, you can taste the hop in the bitter.
0:06:59 > 0:07:03- I'd be interested to try this with cider.- Mm, that'd be nice.
0:07:03 > 0:07:05I think it would work.
0:07:05 > 0:07:07I mean, trying to match beers with cheeses,
0:07:07 > 0:07:10- but, you know, I think with this, Kingy...- Mm.
0:07:10 > 0:07:13..with creating the ploughdue, I think we've scratched
0:07:13 > 0:07:17the surface of something of a culture that could really catch on.
0:07:17 > 0:07:20- Mm.- Because the variety of cheese we have is huge in this country.
0:07:20 > 0:07:24- Enormous. - The variety of beer we have is huge.
0:07:24 > 0:07:26Let's start melting and making.
0:07:26 > 0:07:29It's worth it, best of British cheese,
0:07:29 > 0:07:33melted and stuff dipped in it, come on, you've got to love it.
0:07:34 > 0:07:36Thanks, fellas.
0:07:36 > 0:07:38Now, time for my contribution to today's menu
0:07:38 > 0:07:42and it's based around something I'm passionate about, mustard.
0:07:42 > 0:07:44I love adding it to dishes,
0:07:44 > 0:07:47whenever I think it will provide that crucial bit of a kick.
0:07:47 > 0:07:50But, before we get cooking, here's a little trip I went on a
0:07:50 > 0:07:54while ago to find out how we're making mustard over here.
0:07:59 > 0:08:02A lot of mustard that's made in Britain actually uses
0:08:02 > 0:08:05imported mustard seed, but I'm off to meet a supplier who
0:08:05 > 0:08:10actively sources mustard seed that's grown right here, in the Cotswolds.
0:08:10 > 0:08:13- Hello, Guy, how are you? - Very well, Ainsley.
0:08:13 > 0:08:16'Guy Tullberg's father began making mustard 40 years ago.
0:08:16 > 0:08:19His passion spawned a family business, selling chutneys,
0:08:19 > 0:08:23pickles and mustards from around the world, using home-grown produce,
0:08:23 > 0:08:26one of which is mustard seed.
0:08:26 > 0:08:27So, this is our English-grown seed.
0:08:27 > 0:08:31So, this is grown for us three miles down the road.
0:08:31 > 0:08:33Same farmer, we're on about year ten, I think, now, of this
0:08:33 > 0:08:36and with the crop getting bigger and bigger every year.
0:08:36 > 0:08:39So, at the moment, we're only getting the yellow seed from the UK.
0:08:39 > 0:08:43- Mm-hm.- Cos most of the brown seed all comes from North America,
0:08:43 > 0:08:44as does our brown seed as well,
0:08:44 > 0:08:47but we'd love to have somebody grow brown seed for us.
0:08:47 > 0:08:50- So, if the Brits get behind it, we could change that?- Yeah, really.
0:08:50 > 0:08:52It's all about getting people to buy mustard,
0:08:52 > 0:08:56use mustard and just enjoy mustard.
0:08:56 > 0:08:59The mustard seed is fed through the mill by hand,
0:08:59 > 0:09:03together with whole spices to produce a fine powder.
0:09:03 > 0:09:06This is then mixed with vinegar to make the familiar, grainy,
0:09:06 > 0:09:09wet paste that we so love.
0:09:13 > 0:09:15SHOUTS: Already, you can see,
0:09:15 > 0:09:19it's beginning to get a little bit powdery.
0:09:19 > 0:09:22All the smells, all the flavours are coming through.
0:09:26 > 0:09:30Tracklement's produces ten different mustards, but I want to add one
0:09:30 > 0:09:35more to their repertoire, my very own Great British Food Revival Mustard.
0:09:37 > 0:09:39This is the mustard we ground,
0:09:39 > 0:09:43- so what we need to do is put that into the bucket here.- OK.
0:09:43 > 0:09:46Half-fill that with the cider
0:09:46 > 0:09:49and then we'll top that up with cider vinegar.
0:09:49 > 0:09:52That can go in.
0:09:52 > 0:09:54There you go.
0:09:54 > 0:09:57And there's no reason why everyone can't make this at home.
0:09:57 > 0:09:59- It's easy enough to do at home. - All right, then.
0:09:59 > 0:10:01So, what do you think that we might like to put in?
0:10:01 > 0:10:04I know that we've already got the chillies in there.
0:10:04 > 0:10:06- That is potent as you like, isn't it?- Yeah, that's lovely,
0:10:06 > 0:10:09- fresh chopped chillies.- So, just the one of those?- Yeah, I think so.
0:10:09 > 0:10:13I think a couple of those, because I'm a bit of a honey fan.
0:10:14 > 0:10:18Already, you notice that the liquid we put in earlier on,
0:10:18 > 0:10:21- the powders and everything, they're starting to soak it all up.- Yes.
0:10:21 > 0:10:25It's, gradually, beginning to come.
0:10:25 > 0:10:28'Mm, but how does it taste?'
0:10:28 > 0:10:31I get, I get... I'm getting the sweetness from the honey,
0:10:31 > 0:10:35- definitely got that.- Straight away, that's coming through. Also got the
0:10:35 > 0:10:37pepperyness there, but it neutralises it just a little bit.
0:10:37 > 0:10:39Takes off that edge, so you don't...
0:10:39 > 0:10:41HE IMITATES CHOKING
0:10:41 > 0:10:44That'll get rounder, you've got the heat, that'll get rounder
0:10:44 > 0:10:46- and rounder, the flavour.- Mm.
0:10:46 > 0:10:50'And, with the mustard made, it was time for a quick taste test.'
0:10:50 > 0:10:52One at a time, come up, let's get going.
0:10:52 > 0:10:56What mustard would you like to go for, sir?
0:10:56 > 0:10:59- The honey one, please. - The honey, honey mustard.
0:10:59 > 0:11:01Aw, look at that, beautiful.
0:11:01 > 0:11:05Have a little bit of a bite of that and tell us what you think.
0:11:05 > 0:11:09- That's nice.- Yeah? Would you consider making something like that?
0:11:09 > 0:11:10No, I'll just get you to make it.
0:11:10 > 0:11:12AINSLEY LAUGHS
0:11:12 > 0:11:15Well, I suppose making it is what I do for a living,
0:11:15 > 0:11:19so here I am with a mustard-tastic potato tart.
0:11:19 > 0:11:22You probably raised your eyebrows when I said, "potato tart."
0:11:22 > 0:11:24"Potato tart"?
0:11:24 > 0:11:26Well, I don't know, for me, it's one of those dishes,
0:11:26 > 0:11:29towards the end of the week, there's not much in the fridge,
0:11:29 > 0:11:30you're thinking, "Oh, what can I do?"
0:11:30 > 0:11:33Well, leeks and mushrooms I always seem to have hanging around,
0:11:33 > 0:11:36but what about a bit of mashed potato? That quantity there,
0:11:36 > 0:11:37which is about 4oz, 100g,
0:11:37 > 0:11:41you normally throw away. Don't do it, keep hold of that.
0:11:41 > 0:11:44Nice bit of butter and then we can start to make our pastry.
0:11:44 > 0:11:47'My kids love this potato tart as it has a mild mustard taste,
0:11:47 > 0:11:49'so it's perfect for the whole family.
0:11:49 > 0:11:52'I begin by sieving some flour and powdered mustard, which
0:11:52 > 0:11:55'I mix with the butter and the mashed potato
0:11:55 > 0:11:56'to form a nice soft dough.'
0:11:56 > 0:11:58And this is what I mean about, you know,
0:11:58 > 0:12:02allowing mustard to be introduced to lots of different things.
0:12:02 > 0:12:04What about pastry, what about biscuits, what about chocolate,
0:12:04 > 0:12:07what about chocolate cakes or gingerbread? I always put a little,
0:12:07 > 0:12:10minute amount into my gingerbread biscuit and it adds to it.
0:12:10 > 0:12:14Anyway, I'm just going to take a little bit of clingfilm here.
0:12:16 > 0:12:18Wrap that up and pop that in the fridge for,
0:12:18 > 0:12:20if you can, an hour or so.
0:12:20 > 0:12:23Or even overnight, it really is absolutely fine.
0:12:23 > 0:12:26'Next, I saute some leeks and mushrooms.'
0:12:26 > 0:12:29Now, once the mushrooms and leeks have cooled down,
0:12:29 > 0:12:34then you can start getting some really lovely flavours in there.
0:12:34 > 0:12:36I've got here some mascarpone.
0:12:40 > 0:12:45And now for that wonderful flavours of flavours, the old
0:12:45 > 0:12:49wholegrain mustard. Straight in there. A spoonful of that.
0:12:49 > 0:12:51That's it.
0:12:51 > 0:12:54Then we can just blend that together.
0:12:54 > 0:12:57'And, while the mustard works its magic,
0:12:57 > 0:13:00'take your pastry out of the fridge and, here's a top tip, roll
0:13:00 > 0:13:05'it straight onto a floured baking tray, pinch the edges and voila!
0:13:05 > 0:13:07'There's your base.'
0:13:07 > 0:13:09Right.
0:13:09 > 0:13:15Take our leeks and mushrooms now, pop that on the top there.
0:13:15 > 0:13:17And spread it out.
0:13:17 > 0:13:19You can see that, you can just use the back of the spoon.
0:13:19 > 0:13:21Spread that out.
0:13:23 > 0:13:25Like that, perfect.
0:13:25 > 0:13:27Very nice indeed.
0:13:27 > 0:13:29'And, to finish off, I crumble some blue cheese on top.
0:13:29 > 0:13:31'And last, but not least,
0:13:31 > 0:13:34HE IMITATES CARIBBEAN ACCENT: 'a little bit of Caribbean spice.'
0:13:34 > 0:13:36Oh-ho-ho! I think my dad would be proud of me.
0:13:36 > 0:13:39HE IMITATES CARIBBEAN ACCENT: A little bit of chilli sprinkled on the top.
0:13:39 > 0:13:40HE GIGGLES
0:13:40 > 0:13:43That's it, not too much, just a pinch.
0:13:43 > 0:13:47And then all we have to do is pop that into the oven,
0:13:47 > 0:13:51200 degrees centigrade, gas mark six, for about 25 to 30 minutes.
0:13:51 > 0:13:55And are you in for a treat? You're about to find out.
0:13:55 > 0:13:58'There you have it, my potato tart with mustard, leek and mushrooms.
0:13:58 > 0:14:01'A perfect family supper using ingredients most of us
0:14:01 > 0:14:04'already have in the fridge.'
0:14:12 > 0:14:16It's the texture that really does reward you.
0:14:16 > 0:14:20The pastry is not like such crumbly pastry with a, sort of,
0:14:20 > 0:14:22crispy, crunchy base.
0:14:22 > 0:14:25It's a lot shorter than that and, of course, you've got
0:14:25 > 0:14:29the explosion of the mustard seed that just comes alive in your mouth.
0:14:29 > 0:14:31And we've got the mustard powder in the base too,
0:14:31 > 0:14:33so, it's all there for you.
0:14:33 > 0:14:38Mm. It's a bit rude, really, but I can't help it.
0:14:43 > 0:14:45When talking about good value ingredients,
0:14:45 > 0:14:49what could be better than something you don't have to buy, because
0:14:49 > 0:14:53you've already got it knocking around in the cupboard somewhere.
0:14:53 > 0:14:55Well, that is what James Martin is banking on here.
0:14:55 > 0:14:58And I want you to particularly watch out for his tip on what to do
0:14:58 > 0:15:00with some leftover cream.
0:15:00 > 0:15:04One classic recipe, that many of us will always turn to,
0:15:04 > 0:15:06is a flavour of soup that I'm sure most of you watching
0:15:06 > 0:15:09have in your store cupboards.
0:15:09 > 0:15:12But, hopefully, my take on home-made tomato soup will inspire you
0:15:12 > 0:15:14to make your own.
0:15:14 > 0:15:17Especially when it's served with the kind of garlic bread you
0:15:17 > 0:15:19won't forget in a hurry.
0:15:19 > 0:15:22For me, one of my favourite store cupboard ingredients has to
0:15:22 > 0:15:26be these, tinned tomatoes. But these are really special tomatoes.
0:15:26 > 0:15:30These are San Marzano tomatoes. These are beautiful.
0:15:30 > 0:15:32Look out for them on the tin.
0:15:32 > 0:15:36They're really sweet, less seeds, but they make the most amazing soup.
0:15:36 > 0:15:40And that's what I'm going to do now, a tomato soup with garlic butter.
0:15:41 > 0:15:44This really is, in my opinion, one of the best garlic
0:15:44 > 0:15:48butters around, cos it's a roasted garlic butter.
0:15:48 > 0:15:52'To stop the skins from burning, wrap the entire bulb in foil
0:15:52 > 0:15:55'and roast it at 170 for 45 minutes.
0:15:56 > 0:15:59'This gives me plenty of time to show you something you can all try,
0:15:59 > 0:16:01'home-made butter.'
0:16:01 > 0:16:04It's actually more simple than you think.
0:16:04 > 0:16:07All it is, really, is double cream.
0:16:13 > 0:16:16We just mix this together until it separates.
0:16:16 > 0:16:18Now, you whisk this
0:16:18 > 0:16:20so much that it actually starts to thicken up the cream.
0:16:20 > 0:16:24Then, all of a sudden, it'll split and that's when you've got butter.
0:16:24 > 0:16:28'It may seem like a time consuming process, but it's a great way to
0:16:28 > 0:16:32'use up leftover double cream that, otherwise, may end up in the bin.'
0:16:32 > 0:16:34If you've got any that's out of date or going out of date,
0:16:34 > 0:16:38before too smelly, stick it in here and make your own butter.
0:16:40 > 0:16:42So, when you've got that mixing,
0:16:42 > 0:16:45we can get together our draining cloth which we've got in here.
0:16:45 > 0:16:47We're going to use a some of this, a little bit of muslin.
0:16:47 > 0:16:49You can use a tea towel.
0:16:49 > 0:16:53And this is to get rid of the water or the whey part of it, really.
0:16:53 > 0:16:56What we're after is the solids that are left behind.
0:16:56 > 0:16:58That, in actual fact, is our butter.
0:16:58 > 0:17:01'It's amazing that, after five minutes, the liquid you
0:17:01 > 0:17:05knew as double cream has taken on a completely new texture.
0:17:05 > 0:17:07What you're looking for, really, with this,
0:17:07 > 0:17:10it goes from a whipped cream and, the more you mix it,
0:17:10 > 0:17:13it ends up looking like pastry as the cream separates.
0:17:15 > 0:17:19It, basically, almost, looks like an overcooked scrambled egg.
0:17:19 > 0:17:22'But I can assure you, when it's done,
0:17:22 > 0:17:24'it will taste a hell of a lot better.'
0:17:24 > 0:17:27You end up with this. You see, the liquid that's in it.
0:17:27 > 0:17:31'It may look a long way from being melted on toast, but, after being
0:17:31 > 0:17:34'drained through a muslin and formed into a shape, it feels great to have
0:17:34 > 0:17:38'been able to make my own butter, something I get through plenty of.'
0:17:38 > 0:17:43What you end up with, what I think is great when you make it yourself,
0:17:46 > 0:17:48is that.
0:17:48 > 0:17:51How cool is that? Your own home-made butter.
0:17:51 > 0:17:55'With my butter looking truly homespun and the garlic on standby,
0:17:55 > 0:17:58'I want to get my store cupboard soup with tinned
0:17:58 > 0:18:00'tomatoes on the stove.'
0:18:00 > 0:18:03The tinned tomatoes is really the main flavour of my soup and
0:18:03 > 0:18:09that's why it's important you get really good quality tinned tomatoes.
0:18:09 > 0:18:13'Olive oil, shallots and two tins of these lovely Italian tomatoes.
0:18:13 > 0:18:15'It couldn't be simpler.'
0:18:15 > 0:18:20And then all I'm going to do is just grab some fresh basil
0:18:20 > 0:18:22and throw that in.
0:18:24 > 0:18:26Then we bring this to the boil
0:18:26 > 0:18:30and just gently simmer this for two or three minutes.
0:18:30 > 0:18:34'I think a beautiful, bold, Italian soup deserves the best croutons for
0:18:34 > 0:18:36'my roasted garlic butter.'
0:18:38 > 0:18:42Now, you're at my house now, you know that fancy small dice stuff?
0:18:44 > 0:18:47Some proper croutons.
0:18:48 > 0:18:52A drizzle of oil over the top.
0:18:52 > 0:18:55What I'm going to do with these is chargrill them, but, if you haven't
0:18:55 > 0:18:59got a griddle like this at home, you can actually use a griddle pan.
0:18:59 > 0:19:02The key to using a griddle pan is get it really hot.
0:19:02 > 0:19:05And always oil the food, never oil the pan.
0:19:07 > 0:19:09'Now to finish off the butter.
0:19:09 > 0:19:12'As you'll soon see, there's a very good reason
0:19:12 > 0:19:14'for roasting the garlic.'
0:19:14 > 0:19:17The most important thing with this is it's lovely
0:19:17 > 0:19:19and soft inside as the garlic roasts.
0:19:22 > 0:19:26'Mix in the flesh of the garlic and some more fresh basil.'
0:19:30 > 0:19:32Now, the great thing about making your own butter, really,
0:19:32 > 0:19:36whether you're incorporating just ready made butter with
0:19:36 > 0:19:39roasted garlic or anything like that, it freezes really well.
0:19:41 > 0:19:46And then, really, when it comes to the soup, you just blitz it.
0:19:48 > 0:19:52I like my gadgets in my kitchen. Stick blender, stand back.
0:19:53 > 0:19:57'Tinned tomatoes from Italy, transported in my Hampshire
0:19:57 > 0:20:00'kitchen into something I can't get enough of.'
0:20:05 > 0:20:10You've got this simple tomato soup that you've made out of a can and it
0:20:10 > 0:20:12actually tastes
0:20:12 > 0:20:15so much better than conventional soup out of a can as well.
0:20:15 > 0:20:18'And to top it all off, leftover double cream
0:20:18 > 0:20:22churned into butter for the ultimate in garlic bread.
0:20:24 > 0:20:28Store cupboard food never used to look like that in my house.
0:20:33 > 0:20:36That really is fantastic and it is one of the store cupboard
0:20:36 > 0:20:39essentials, I think, that everybody should have.
0:20:39 > 0:20:40Tinned tomatoes, you can
0:20:40 > 0:20:43transform them into so many different things, but,
0:20:43 > 0:20:47when you're out there buying them, look out for the words San Marzano.
0:20:47 > 0:20:50Cos in this it makes all the difference.
0:20:52 > 0:20:54It's great, that.
0:21:01 > 0:21:04Finally, it's pudding time and a recipe that uses an ingredient
0:21:04 > 0:21:08that doesn't always get the plaudits it deserves.
0:21:08 > 0:21:11Suet is a cooking fat that comes from the loin area of beef or
0:21:11 > 0:21:16mutton and it can bring a real lightness and richness to a recipe.
0:21:16 > 0:21:17But don't take my word for it,
0:21:17 > 0:21:21here's a Bake Off masterclass from Paul and Mary.
0:21:21 > 0:21:23Sussex pond pudding, a classic.
0:21:23 > 0:21:26Traditionally, put a lemon in the middle.
0:21:26 > 0:21:28A lemon, a whole lemon in the middle?
0:21:28 > 0:21:32A whole lemon and then add butter and muscovado sugar.
0:21:32 > 0:21:34It's terribly calorific.
0:21:34 > 0:21:37I've cut down on the butter and the sugar
0:21:37 > 0:21:39- and I've put lots of apple in it. - OK.
0:21:39 > 0:21:43Because there's nothing nicer than an apple suet crust.
0:21:43 > 0:21:46So, the first thing I'm going to do is make the suet crust pastry.
0:21:46 > 0:21:49THE GREAT BRITISH BAKE OFF NARRATOR: Start by weighing 225
0:21:49 > 0:21:51grams of self-raising flour into a bowl,
0:21:51 > 0:21:55then add 100g of suet.
0:21:55 > 0:21:57- So, if I can have those?- Yes.
0:21:57 > 0:22:02Then the liquid for this is milk and water.
0:22:02 > 0:22:06Add 75ml of cold water to 75ml of milk.
0:22:06 > 0:22:07That's it.
0:22:07 > 0:22:10Pour into the flour and suet.
0:22:10 > 0:22:12So, you used to eat this when you were a little girl?
0:22:12 > 0:22:14We had all sorts of different puddings,
0:22:14 > 0:22:16because, of course, it was economical.
0:22:16 > 0:22:20When my mother made suet crust puddings, you went to the
0:22:20 > 0:22:24butchers and you took the fat off from around the beef kidney.
0:22:24 > 0:22:28Mum would come home and grate it and use it in steamed puddings,
0:22:28 > 0:22:30- roly-poly's and things like that. - Yeah.
0:22:30 > 0:22:34So, just mix that until it holds together
0:22:34 > 0:22:37and you want to use a blunt knife.
0:22:37 > 0:22:39You notice I'm doing a cutting action
0:22:39 > 0:22:43and there certainly is no reason to get out a machine for that.
0:22:45 > 0:22:48I'm going to see if that will come together with my hands.
0:22:48 > 0:22:50- Can I have a feel?- Yeah.
0:22:50 > 0:22:53Oh, yeah, it's nice. Yeah, nice, that.
0:22:53 > 0:22:56That's right, it's coming together.
0:22:56 > 0:22:58Do you still like baking, Mary?
0:22:58 > 0:23:00I love it, I absolutely love it.
0:23:00 > 0:23:02You know, when it's the end of the day
0:23:02 > 0:23:05and you've had a really tiring day,
0:23:05 > 0:23:08there's nothing I like more than coming home and baking, cooking.
0:23:08 > 0:23:13I enjoy it. Now, just go on until you've cleaned the bowl.
0:23:13 > 0:23:16When the dough has come together, lightly dust the work surface
0:23:16 > 0:23:20and roll out to a circle, roughly 30 centimetres in width.
0:23:21 > 0:23:24And if you start off with a round shaped ball it's quite
0:23:24 > 0:23:27easy to keep it into a circle.
0:23:27 > 0:23:29I'm going to get the ruler out in a minute.
0:23:31 > 0:23:36- Not bad.- That's 30.- Now, I've got a very well-buttered bowl here.
0:23:36 > 0:23:40And when you've got bowls in the cupboard you never remember
0:23:40 > 0:23:41how big they are.
0:23:41 > 0:23:45So, what I do is I get the bowl and I write on the bottom.
0:23:45 > 0:23:51This is a 1.5 litre, 2¾ pint. Do it with a marker pen.
0:23:51 > 0:23:53- You know where you are. - That's a good idea.
0:23:55 > 0:23:58Cut one quarter out of the circle and set aside for the lid.
0:24:00 > 0:24:04Lift the rest into the bowl to line it.
0:24:04 > 0:24:07It doesn't matter if you handle it too much.
0:24:07 > 0:24:10You just follow the recipe. And I'm going to push that down.
0:24:10 > 0:24:13You've done this before, haven't you, Mary?
0:24:13 > 0:24:17I have and I've really worked that join, so nothing could leak.
0:24:17 > 0:24:20Now we come to the lid.
0:24:20 > 0:24:22It doesn't need to be too thick, the top of the lid.
0:24:22 > 0:24:25After all, it's not going to leak out. Put it to one side.
0:24:25 > 0:24:27So, I've got the basin done, I've got the lid done,
0:24:27 > 0:24:29now to the filling.
0:24:29 > 0:24:31If you can just cut the end off the lemon
0:24:31 > 0:24:34and prick it all over with a cocktail stick.
0:24:34 > 0:24:36That lets some of the juices flow.
0:24:40 > 0:24:43Peel, core and dice three Cox's apples.
0:24:43 > 0:24:47If you use Bramley's, which is the normal apple for cooking,
0:24:47 > 0:24:48they just disintegrate.
0:24:48 > 0:24:54Add 175g of light muscovado sugar and 150g of cubed butter.
0:24:54 > 0:24:58And you can imagine what happens, it all melts
0:24:58 > 0:25:00- and becomes a wonderful sauce. - Yeah.
0:25:00 > 0:25:04Start with a layer of the apple, sit the lemon on top,
0:25:04 > 0:25:07then pack in the rest of the filling.
0:25:07 > 0:25:10- But what happens to it is it shrinks down.- Mm.
0:25:10 > 0:25:13So, I'm packing it absolutely in.
0:25:13 > 0:25:16And it'll actually dome up over the top.
0:25:16 > 0:25:19Dampen the edges of the pastry with some water,
0:25:19 > 0:25:23place the lid on top and press down to seal completely.
0:25:23 > 0:25:27And it doesn't need any fancy edging, you don't need to
0:25:27 > 0:25:31- plait it or do anything.- I was going to offer, I was going to offer.
0:25:31 > 0:25:34No, no, no, because you don't see it. So, there it is.
0:25:34 > 0:25:38I'm going to put a lid on it and I've got some non-stick paper
0:25:38 > 0:25:41and some foil.
0:25:43 > 0:25:47Cut a square of foil and a square of non-stick baking parchment.
0:25:47 > 0:25:50Make a plait in both to allow the pudding to expand as it cooks.
0:25:50 > 0:25:54Then tuck the edges under the rim of the basin.
0:25:54 > 0:25:58I remember when there wasn't foil. I can remember when it was introduced.
0:25:58 > 0:26:02I suppose it was about 1966, we were terribly excited.
0:26:02 > 0:26:06I was on a magazine and the first roll came from America. So useful.
0:26:06 > 0:26:11- What were you using, rock and flint? - I'm not going to answer that.
0:26:11 > 0:26:13Right, that's it.
0:26:13 > 0:26:16Take a long strip of foil, fold in half lengthways
0:26:16 > 0:26:19and then in half again to strengthen it.
0:26:19 > 0:26:21Then you take a lid,
0:26:21 > 0:26:26because, if the bottom here touches the bottom, it cooks too quickly.
0:26:26 > 0:26:29- So, if you put it like that.- That's a good idea.- Then sit that on top.
0:26:29 > 0:26:33- Nice idea.- And then you put that over the top, like that.
0:26:33 > 0:26:37So, lift that carefully into the pan.
0:26:39 > 0:26:43And the water should come halfway up.
0:26:43 > 0:26:48Fold it over the top, lid on and let that simmer,
0:26:48 > 0:26:52look after itself, for about three and a half hours.
0:26:52 > 0:26:55Shall we have a cup of tea, then?
0:26:55 > 0:26:58The Sussex pond pudding should be ready by now.
0:26:58 > 0:27:04- It's had about three and a half hours. Take the foil off.- Wow.
0:27:04 > 0:27:07And, you see, what a lovely colour it is.
0:27:07 > 0:27:11Let that rest a few moments, just while it's shrinking back.
0:27:11 > 0:27:16Hold it in a tea towel and just see that it's loosened at the sides.
0:27:16 > 0:27:19- Which it is.- You can see that, can't you, yeah.
0:27:19 > 0:27:23If it doesn't come out in one piece it's not the end of the world.
0:27:23 > 0:27:26- Nobody's going to notice.- I will.
0:27:26 > 0:27:32It often actually bursts, because of all that sugar and butter inside.
0:27:32 > 0:27:36It's best to turn the pudding out onto a plate with high sides
0:27:36 > 0:27:38to catch any juices that may escape.
0:27:38 > 0:27:40Come on.
0:27:42 > 0:27:44Ah!
0:27:44 > 0:27:46Look at that.
0:27:46 > 0:27:48That looks amazing.
0:27:48 > 0:27:51I think we ought to get in there, while it's wonderfully hot.
0:27:51 > 0:27:53I think we should as well, Mary.
0:27:53 > 0:27:55As I cut through here, I'm going through the lemon.
0:27:55 > 0:27:58You can smell it, yeah.
0:27:58 > 0:28:01- We'll share a plate.- No.
0:28:01 > 0:28:04Well, we've only got one plate, so you're going to share a plate.
0:28:04 > 0:28:07That's it. You do the cream. Not all over, for me.
0:28:07 > 0:28:09- If I just keep it on the side, then?- Yeah.
0:28:09 > 0:28:11There?
0:28:11 > 0:28:13I think you should taste it first.
0:28:13 > 0:28:17- OK. This was a signature bake, wasn't it?- It was.
0:28:17 > 0:28:20So, can you tell us about your signature bake, please?
0:28:20 > 0:28:22My signature bake is Sussex pond pudding,
0:28:22 > 0:28:25but my version and I hope that you're going to like it.
0:28:25 > 0:28:28- Come on.- OK, I mean, the overall look of it I like.
0:28:28 > 0:28:30I think it's creative, I think you've used some great flavours,
0:28:30 > 0:28:34- but I think, ultimately, it comes down to the flavour, Mary.- Good.
0:28:40 > 0:28:42Don't be beastly.
0:28:46 > 0:28:48- Is it all right? - I'll have some more, yeah.
0:28:48 > 0:28:50Lovely that, Mary.
0:28:50 > 0:28:53- I'm through to the next round. - You are.- Thank you.
0:28:53 > 0:28:56AINSLEY: As if he'd dare not put Mary through to the next round.
0:28:56 > 0:28:58The nation would be in uproar.
0:28:58 > 0:29:01That's all we've got room for today, but thanks to all our chefs
0:29:01 > 0:29:05and, please, do join me again for the Best Dishes Ever.
0:29:05 > 0:29:07See you next time.