The Queen's Favourite Meals: Making A Jubilee Feast | All Episodes: Royal Recipes | Real Royalty

i'm alice loxton and i present documentaries over on history hit tv if you're passionate about all things royal history sign up to history hit tv it's like netflix but just for history you've got hours of ad-free documentaries about all aspects of the past you can get a huge discount for history hit tv make sure you check out the details in the video description and use the code real royalty all one word when you sign up now on with the show [Music] royal food served on the grandest tables is so much more than just a meal historically these extravagant dishes were created to represent power they also set fashions nowadays royal food is all about showcasing the best of british in celebration of royal food we know it's the queen's recipe because we've got it in our own hand from the present and the past that is proper regal we recreate old family favorites now the queen mother had this really wicked trick with these what a mess we sample royal eating alfresco oh wow that is what you want and revisit the most extravagant times pheasants stag turkey salmon oysters and turbot dressed in a lobster champagne sauce unbelievable this is royal recipes [Music] hello i'm michael burke and welcome to royal recipes this is ordly end one of britain's finest stately homes built in the style of a royal palace and once owned by a king in the splendor of the gardens halls and kitchen of this grandest of country houses we'll be recreating the food served at the highest royal tables and it all starts here with this gem a royal kitchen maids cookbook the only surviving recipe book of its kind in the royal archive this is an exact copy of the original which is kept at windsor castle inside the recipes of mildred nichols who worked at buckingham palace in the early 1900s and for the first time in over a hundred years we'll be bringing these recipes back to life this time we're cooking food served for afternoon tea a favorite in the royal family for generations a great british mid-afternoon feast of sandwiches and cakes today in the royal recipes kitchen michelin star chef paul ainsworth puts the queen's favorite twist on a classic bake the queen i think likes a particular kind of she does go for it historian dr annie gray discovers how queen alexandra treated thousands of poor maids in london to a tea party it was like society was turned topsy-turvy because ladies waited on them and mitch turner recreates a miniature masterpiece she made for the queen and that is my afternoon tea crown cake on a perfect cool britannia here in this beautiful stately home we start with a quintessential afternoon tea treat a firm favorite of the royals and we're here in the wonderful old kitchen it's all coppers and ranges and and history and michelin starred chefs like paul here how are you doing paul very good what is it it's afternoon tea today this afternoon widely reported this is the queen's favorite meal so what are you going to do i'm going to do battenberg cake oh yes i used to have that when i was a kid this is one of the squares that's it the ones with the squares built up okay so what we've got here is two sponge mixtures okay this one's vanilla and this one has no vanilla in it because this is going to become chocolate so we're going to go straight in with our vanilla sponge and the important thing with this is making sure that we spread it right to the edge of our baking tray but also as well that we've got no air traps in there and i'll show you a way of how we can kind of get rid of that and what happens if you do get air trapped in well you just you know when you get like you know when you see a sponge that's got pockets in it like just oh yeah just sort of uh air pockets so that's what they so if we just kind of get rid of our bowl yeah for that one we're just going to spread that mix right to the edges oh it's going to be gooey isn't it it's lovely i kind of like that stuff before you're cooking i like it it's lovely it's lovely raw yeah yeah absolutely so we've got our vanilla mixture in there you know i told you earlier about that scientific way of getting rid of the technical very technical i said didn't i like this okay very technical talking about technical presumably it's important to get the two bits of cake looking the same absolutely michael and a nice little tip is rather than looking at your eggs by number look at them by weight so weigh the eggs yeah they can vary so much of course they can vary you can have small eggs large eggs so weigh the eggs and if you wait then you'll get your two sponges exactly the same yeah yeah it'll look as if it's been cooked by a professional it will send it by you thank you i love you too michael yeah do you know why they call battenberg cakes no no neither do i actually but one theory one theory one theory is there was a prince louie of battenberg who married queen victoria's granddaughter victoria and that this cake was uh was created uh for the wedding right actually the battenbergs in the first world war when people didn't like german names had to change their name it means mountbatten in german berg means mountain and prince philip is a man batten through his uncle okay gosh that that looks good oh no no no i'm not going to go no no no no no right so what it looks too tempting it's the same sponge mixer no vanilla and we've got chocolate so we've done cocoa powder just mixed in with milk to make that lovely paste and we folded it in here to our cake mixture now we're going to do exactly the same this one being just ever so slightly smoother it's kind of really gooey isn't it and it's important michael to make sure it's completely folded in you can't do this with kids around can you no you can't their fingers are in it because they're going to be like all over that yeah all the courses you've got to keep the corgis yeah all the corgis so just move and same again right to the corners quite a bit easier to work with this is the chocolate one yeah yeah right to the corners like that same procedure little tap and if i could give those to you to go put in the oven i'll be very careful absolutely about 30 minutes at 160 please done thank you how're they looking michael oh fantastic well they'll take they'll take about 30 minutes yeah 160 gas marks sort of four or five um and they'll rise beautifully great way to check them is just put a nice like pastry needle in the middle take it back out and if it's clean the mix is beautifully cooked top tip okay now we've got some marzipan i love that yeah i every kid loves marzipan don't they fantastic stuff we've just rolled that out in icing sugar actually oh it's not flour no it's not flour so we don't want that horrible taste of like raw flour so we've got that lovely icing sugar so what i've got here is our vanilla sponge nice chocolate sponge that's been cooked now just for so it's nice and neat i'm just going to whip off those ends like that for you to have a little sneaky taste i can just feel by running my knife for it just how moist and beautiful it is these are the ones i made earlier so we're just cutting our sponges into these lovely strips so just straight down like that the ones i remember were pink yeah they were and the ones i had were pink as well so maybe a bit more natural from this one yeah yeah i should think this is the one the queen probably has because she's particularly fond of chocolate isn't she yes that's nice too uh another nice little tip you could do as well if there was no kids having it you could just soak these sponges or just brush them with some alcohol of your choice yeah so now i'm laying them out yeah you see how they start to come together and at this point you want to be quite neat but remember you're going to fold out you're going to cut those edges off so you're lucky they're not breaking isn't that a bit of a danger when you pick them up like that just be very careful just hold them yet just like that just hold them in i see what you mean about them having to be the same height did it look a bit absolutely it looks bigger and tidy otherwise now over here i've got some apricot jam on the stove okay it's great these royal recipes are fast i've got my elastic belt on right now i'm just gonna brush that over like so and then we're going to carry the same procedure all the way to the top and we want to put a little bit on the marzipan as well yeah okay and a bit that side right next we're going to swap it over we're going to go vanilla first this time okay here we go like that more of that lovely delicious apron this is to make it stick together that's it that's your binder okay up the sides like that next one and then we go back and we repeat the process the same as the bottom you're an artist really aren't you well yes i'd like to think so michael yes okay now balance them up like that more of that lovely delicious apricot i mean look at this it's just lovely in it it's great fun to make as well great fun right we've got that all up there now we're gonna roll okay so we're just gonna pick that up like that keep it nice and tight yeah all right gonna get your hands over under like that okay keep it nice and tight yeah all right don't worry about this stage it may look a bit messy but it's about keeping it tight yeah okay and looking at from this end wipe your hands looking at it from this end as you do it yeah it just shows you how i mean a lot of people say it's nothing to do with german royal families or anything like that it's an old english recipe that used to be called church window case right because of those squares oh okay yeah i see it plays your money takes your choice absolutely now you see i brushed a bit more jam yep now i'm gonna go right over and i'm just gonna push that down like that and that's our seal okay yep cover our ends like that and we do that to not let any air in yeah now what you do is transfer that onto some greaseproof paper then onto cling film roll it up to keep it nice and tight and just let it set in the fridge for an hour that makes it solid solid nice and tight so then are you ready i am there we go oh it's perfect isn't it absolutely perfect geometric that's just by rolling it in the parchment paper then the cling film and just letting it set then the whole thing just tightens and becomes like that i'm going to cut you a slice i'm going to pour you a cup of tea yes here we go fantastic you take it with milk i do no sugar no sugar no sugar of course you wouldn't have anything fattening no not at all not at all no butter or anything like that or cream or all cake there we are there we go fork fork for you yep is that lovely apricot jam running for you yeah look at it i'm trying to do this with my own little finger raised i'll join you there we that is absolutely delicious takes me back to my childhood but the ones i had in my childhood are nothing like as good as this but you know what that flavour of childhood is the marzipan yeah isn't it just straight away you're right a delicious chocolate version of this classic cake perfect for a modern royal afternoon tea [Music] do you know the british habit of taking tea in the afternoon afternoon tea started in the 17th century and a lot to do with ordly end here right okay because this was owned by charles ii yeah and tea drinking was actually brought to this country at least in part by his wife catherine of braganza she was portuguese she came here from portugal had a really rough journey got off the boat and said i want a cup of tea and all they had was beer ale right okay yeah she shouldn't change that and i suppose the natural step then was cake yeah because they used to have sugar in the tea yeah everybody had sugar in the tea then and then later queen alexandra she loved afternoon tea but she thought the poor should have it as well right and she reckoned that was the ideal thing for the poor maids of london fantastic [Music] as afternoon tea was very much an aristocratic affair at the time the then princess alexandra decided to play her part in trying to change this by arranging a special tea party for some unsuspecting guests historian annie gray is finding out more about this pioneering royal princess alexandra was the beautiful and extremely fashionable wife of edward prince of wales queen victoria's eldest son however married to a prince though she may have been her husband was known as edward the caressa so i think it's fair to say she hadn't exactly drawn a long straw when it came to her marriage alexandra turned a blind eye to her husband's many mistresses and threw herself into charitable works quickly becoming one of the most popular royals of the time [Music] her other great passion in life was afternoon tea as described in a book written by a member of the royal household at the time the teas the author said were held in a charming sitting room places were set all around the long table and there is a seemingly inexhaustible supply of cakes both hot and cold sandwiches of all kinds rolls and jams but when the weather was fine and the king and his guests were in the grounds the queen extended the hospitality of her beautiful tea room in 1902 in order to celebrate her husband's coronation alexandra hit upon the bright idea of combining these two important elements in her life tea taking and charitable work she sponsored a whole series of teas for a ten thousand maids of all work a thousand of them came here to fulham palace to have their tea in the bishop of london's garden at this time domestic service was the biggest source of employment for women our own mildred nichols was to go into service herself six years later at buckingham palace these skivvies and grafters at the bottom of the food chain were about to be given a taste of the high life hello i'm miranda welcome to fulham palace i'm ali this is this is fab yeah it's rather special isn't it yeah miranda pollyakov is curator at fulham palace home to the bishop of london where one of the charitable teas was held so here we have my goodies that i've got out for you to see so this invitation is very special to us it was for a miss ada smith to t at four o'clock on tuesday july the 29th to celebrate the coronation in 1902 all the 10 000 maids who attended these teas were each given a broach ada was obviously a very careful lady and she left her brooch on her invitation it's such a remarkable thing to have and so what would the maize have been eating well we haven't got an exact description of what was served here but this cutting we have from the daily graphic says that the tea was a substantial one and much appreciated and this chap here seems to be serving well i imagine it's probably just bread and butter isn't it but maybe they got white bread after all that was supposed to be much better for you i'm sure they would have had cake as well sadly the soon to be crowned queen was unable to attend on the day as the king was taken ill so the job of hosting a thousand maids was left to the newly appointed bishop he was very disappointed that the queen actually didn't come on the day but um he had his ladies he had he had a military band and he had a choir from the chapel royal so it really was all singing all dancing quite literally for all these these belabored maids he wrote in his memoirs that everything went well except that the thousand maids insisted in all kissing the band but the band didn't seem to mind so that was fine and he actually also in addition to the normal t they were given he also provided grapes from the hot house here these very special tea parties were a chance for some of the lowest paid workers in society to have a rare day off and to toast the new king and queen it must be very special it's even his own butler by the look of it standing here um with teapots and tears it must have been amazing if you were a maid of all work used to being the lowest of the low to be invited here and sit on the lawn and be served by a butler yes and also ladies it was like society was turned topsy-turvy because ladies waited on them yeah they were it's a very special place that they would never think they'd be invited and being waited on by by people who would normally be their employers it's a lovely idea though i mean when you think to have it under royal sponsorship as well to actually go out there and show that you're thinking of some of the poorest and i suppose most look down upon members of society just 10 000 girls having a really special day that's just something really quite nice two of the classics in the afternoon tea world and indeed favorites in the royal household are scones and chocolate eclairs [Music] now for a really grand royal afternoon tea there are certain essential ingredients aren't they paul scon scones yes scones uh and the queen i think likes a particular kind of scandal it does orange and it's absolutely delicious it really works bit different as well so in these it's your typical scone recipe and we've got orange blossom water in there and orange zest so it's quite fragrant really delicious would you like to try it yeah come on yeah and what's also nice to carry on that theme with the orange is the marmalade so now do you put the marmalade on first or the cream on of course and from cornwall oh i see is that different absolutely yeah very different they do it the other way around do they yeah in their benighted way yes absolutely so we're gonna go on with our lovely jam first yeah okay yeah and then just a b oh just a small amount just a small amount michael i like that oh this is going to be helpful i mean come on look at that okay go for it a bad hand well lovely and orange nice aren't they let's see what the queen means in that okay and the other thing you need to do yes eclipse absolutely that's what you're gonna do now yes so very simple eclairs they are choux pastry okay and we are going to fill them with a lovely what the french called creme charm tilly so basically a vanilla cream with fresh vanilla and icing sugar so just get your nozzle right in the end and just literally keep filling it with cream until it's like just bursting out the ends and you can feel it going all the way through right to the bottom filled with all the way up filled with cream absolutely it's extraordinary how many of these uh of these dishes that are so familiar were actually come from the royal family or the royal family chefs uh one of the royal family's early chefs a man called karem correa in the 1800s is supposed to be the man who invented the eclair well did you know that i didn't know he invented the eclair but whoever invented it is um it's a true triumph because it's absolutely delicious right so we've just filled these right up with cream just getting it all in so it's literally spurting out the edges okay now next which i'm going to get you to help me with is the fun bit so here we have chocolate glassage shiny dark chocolate sauce okay so you're in there you've got a golden syrup with cocoa powder uh dark chocolate a little bit of glucose to it water and you just bring those and some butter and you just bring those ingredients to a simmer and then just whisk it and it goes to you've got the glucose syrup the butter uh the golden syrup that that's what gives it that lovely shine and that's the point isn't it because eclair means lightening in french it's got a shine it's got a sparkle yeah absolutely yeah absolutely so just dipping it into that dipping it into that sauce like so now that's very clever so you don't pour it up you don't pour it over that top pour it over as i would and then just literally like that one by one you're being very precious about it aren't you just right it's down and then just come up like that and then just pull it back just gently over the surface so you got them like that okay yeah like a go yeah it would yeah yeah turn it upside down like that oh you know where you go you know i was saying that you know so many of our familiar dishes seem to come from the royal family well arguably the royal family were involved in inventing afternoon tea itself because it's supposed to be the duchess of bedford who was one of queen victoria's ladies in waiting or ladies of the bed chamber who invented it in the 1840s i think 1850s because dinner was getting later and later yeah and they were getting hungry in the afternoons so she invented afternoon tea well that's what all the dictionaries say anyway i don't know whether how true it is i made a bit of them yeah did you see hopefully you didn't see me you obviously have i've moved it over to there so it's not near my coffee i've made a complete shambles what did you do i didn't press just push it down a bit more that's it push it down a bit more yeah that's it now take it and then just just drag the excess off yeah like that that's lovely lovely oh i like the line you've got going down the middle it's called feathering that is it yes better than yours it is very much better naturally right in we go last one yep now you could take these to the fridge or you could put them in a sort of a cool place and let them set but you know what i think that's why would you that's an absolute waste of time absolutely let's get stuck in oh now yeah let's do it let's do it here we go warm chocolate cold cream and that lovely shoe paste exterior yeah yeah yeah hang on how good are they they're not bad actually when it comes to afternoon tea pastry and scones are a must-have there's only one thing missing jam jam is the unsung hero of any afternoon tea you can't have a scone without a generous dollop of your favorite preserve wilkin and sons have been making jam in the essex town of tiptree since afternoon tea became popular in the late 19th century to celebrate their 125th anniversary the queen came for a factory tour the day the queen came oh it was just out of this world just amazing really was the whole of the village had come out literally outside of the factory to see her it's amazing in charge of her majesty's tour was walter scott joint md of the company and a jam connoisseur for over 30 years she was jolly interested in everything she obviously knew all about the jams and marmalades and did actually say that um she remembers the name tippery from the time she was a little girl um which was quite a kind of thing really [Music] the company has a long association with the royal family it's held a royal warrant for over a hundred years these are given as a mark of recognition for producers who supply the household for more than five years this is our bible of labels really of the history of the company right from the beginning we've had the warrant since around 1911 um but it changes with every monarch so only the three monarchs in that time we've got one here by appointment king george v we've gone from king george the fifth there to king george vi here and then two this one is her majesty queen elizabeth oh it's a it's a really important thing for us we're so proud to have it a passion for preserve kept the company going through two world wars and tough economic times and their traditional methods are at the heart of production this is where all the fruit from whichever source is sorted it comes from our own farm it comes from abroad copper boiling pans are used which heat the fruit up faster allowing the sugars to caramelize this ensures a perfect jammy flavor we've got 14 boiling pans each producing about 70 kilos of jam or marmalade every 10 to 15 minutes as much of the fruit as possible is grown on site where the company had been farming for 300 years today farm director chris newnam blends old methods with new we are a very traditional business and we we cling on to the best of those traditions you know something like little scarlet strawberry it's it's a strawberry variety that we've grown for 120 years and there is nothing to beat it so when we have a situation like that we'll carry on with it but the way they grow fruit is changing the company has increased the number of plants by filling their tunnels with rotating tears it's a great way of coping with the local weather as well well one of the great challenges that we face in this part of the world is that we're farming in the driest part of the driest county so water is a real real issue for us and it's a great limitation on on growth and one of the beauties of a system like this is that we've got gutters on the roofs so we're able to harvest all the rainwater that falls in the tunnels this is a brand new system it's already leading to a huge increase in fruit production that's just as well as these jam makers have noticed that afternoon tea is becoming more and more popular we export a good proportion of our production probably more than any other uk food company you're proud of the whole thing you're proud of the name but what's inside the pot is important to me and um afternoon tea seems to be coming back there's a bit of a resurgence in it with scones and cream and little scarlet jam on top [Music] one organization that knows more about afternoon tea than most is the women's institute [Music] and i'm here in the grand library of the house with yvonne brown who's chairwoman of the sandringham wi and has had afternoon tea with the queen loads of times i have yes i've been a member for 25 years and the queen's been coming to every meeting since 1943 so i've enjoyed many a nice afternoon tea with her the branch was actually started by queen mary wasn't it after the first world war it was started by queen mary and she used to come along afterwards she did she was there and she really joined in she did yeah she used to like to take tea with the ladies and they even played musical chairs but i have to say we don't do that now the present queen has been coming since 1943 you said she became a member in 1943 she came with a mother and princess margaret and how often does she come now once a year to the january meeting and that coincides with the queen's break at sandringham so you know she's coming what what what preparations do you make well we you know get out the best china and the best tablecloths from the floral arrangements to make the room look pretty and we make i make lots of different cakes and things is that different from the normal meeting well normally we just have a tea and a biscuit [Laughter] so how does it work well the queen arrives usually at three o'clock and we sing the national anthem we sing jerusalem and she joined in she does yes and then the queen will give us a short resume of what she's been doing over the past year and then she takes tea with three ladies um so she doesn't sit with all of you no no no no no no not at all no this is done in strict rotation how many years you've been a member and how many attendances you've got it's an incentive scheme absolutely yeah and what did you serve her we serve a selection of cheese scones and assorted sponge cakes and eclairs and things and this year because it was the queen's 90th birthday i made a very special fruitcake for her which i know she likes and we were one of the first people i think we were the first people to actually serve the cream with a birthday cake and i've actually brought you one oh just i thought you know you might like to sample one better not in the library or afterwards certainly so what do you talk about um the queen when she sat with the three ladies she she talks about almost anything you know obviously there's a lot of horses and things at sandra yuma she talks about the horses she'll talk to people about their families especially some of the people that she's known a long time because bearing in mind she has been coming such a long time and so over a lot of the ladies so she doesn't know she probably knows yes yes she does yeah gosh what do you think she gets out of it i think she gets a really nice relaxing afternoon it's something completely different and from you know her everyday life where she's sort of taken around and visiting different places where she can come there and completely relax a chance to be ordinary perhaps yes yeah or as far as the queen comes as far as the queen can be ordinary and what about you ladies what do you get out of it well we get enormous but i mean we're we're so honoured and privileged that the queen is our president and we it's just a wonderful day the highlight of our year it has to be said and the next week is back to tea and biscuits absolutely the queen must be something of a connoisseur of fruit cake so much so that royal cake makers will go to extreme lengths to create the perfect cake for a regal afternoon tea baker mitch turner knows exactly what to do [Music] mitch turner has created cakes for many a-list celebrations often described as the queen of couture cakes she's also baked for numerous members of the royal family in 2010 mitch was awarded an mbe for services to the catering industry the recipe i'm going to show you this afternoon is exactly the same as the cake that i made for a larger celebration cake for her majesty the queen but today we're going to make it as an afternoon tea cake for me afternoon tea wouldn't be afternoon tea without a traditional rich fruit cake i'm starting with melted butter and sugar and i'm going to add a big tablespoon of treacle people often ask me do i feel under pressure having bait for members of the royal family and having the opportunity to celebrate cakes with members of the royal family has been wonderful um you know i've made a cake for prince charles for his birthday we painted his coat of arms on the side of the cake and we wrote in english and in welsh happy birthday prince of wales and for her majesty the queen i've made a number of cakes but particularly most memorable for me was the diamond wedding anniversary cake that i made for a private royal family christmas lunch and then the queen took the top tier with her to sandringham to enjoy over christmas so this fruitcake really has stood the test of time mitch now stirs in eggs and vanilla extract then sieves flour adds a raisin agent and a combination of spices i was really honoured to receive an mbe in 2010 for my services to the catering industry it's one of those most truly wonderful accolades that you can't apply for enter for even know that it's going to happen i was truly truly overcome it was a fabulous day to go to buckingham palace and receive my mbe i do wear it with pride and the main benefits are that my children and my grandchildren can be married and christened in saint paul's cathedral which is pretty lovely mitch combines the batter with sultana's currants raisins glace cherries and ginger which have all been soaked in brandy for 48 hours quite often you can have a fruit cake that has a lot of cake with very little fruit in it whereas mine's the alternative it's a lot of fruit that's wrapped up in a little bit of cake mitch transfers the batter to a lined tin and pops it in the oven and then after two and three-quarter hours the cake is ready to mold into afternoon tea sized portions the cake is baked and it's cooled so starting right at the edge of the cake we're going to take that cutter and press really evenly all the way down the top tip for cutting these out is to ensure that your cutter is nice and clean if it starts to stick a little bit you can dip it in some icing sugar but if the cake is chilled beforehand that will really really help once divided mitch brushes her cake with apricot jam and is ready to apply a base layer of marzipan lay that over the surface the marzipan itself will help to lock in all the moisture inside the cake cup it all the way around down to the base cut that out pop it through and that is the fruitcake ready to have its top coat of icing brushing the cake with brandy before icing will not only add flavor it'll also create an antiseptic barrier that'll help preserve the cake so that's brushed lift the icing up over the surface and once i get right the way down to the base take the larger size cutter press down and that's the cake use the smoothers around the edge and on the top to ensure that you've got the perfect finish and then at this stage i'm going to put it straight onto a little disc before decoration now for the intricate process of decorating the tea cakes i've made these little afternoon tea full britannias for her majesty the queen as you can see a labor of love but certainly worth the effort to show that you've really thought about making that person feel super special making these individual crown cakes is so labor intensive that it can take mitch up to three days to produce a hundred i'm going to use this to pipe three leaves as i start piping the leaf i can give it a little wiggle to bring in the texture release and lift up and that creates the first leaf turn to pipe the second and then the third one here and what this will do is create three beautiful leaves that cover where the candy stripes started but most importantly give me the anchor so that i can bring my red brows into position onto the top of the cake and that is my afternoon tea crown cake the rich fruit cake i made for her majesty the queen on a perfect cool britannia fruitcake can be rich and sometimes a planar bun goes down better in the afternoon at the time of buckingham palace kitchen made mildred nichols the queen sent down a request to the kitchen it was a recipe for bath buns a hundred years and more ago our kitchen made our buckingham palace kitchen made mildred nickel seems to spend most of her time doing puddings and desserts if her recipe book is anything to go by look at this ball this is really fascinating because a loose leaf in the recipe book is a recipe actually sent down by the queen to the kitchens a recipe for bath's queen sent this recipe yep to her and she's got it in here there's a recipe though for bath buns it's a very simple recipe and actually no disrespect quite a plain thing a bass bun it is a very simple recipe as you pointed out but what makes it special is this here and this is what we now know as a ferment a starter when you're making bread they would call it a sponge and in there michael is fresh yeast milk warmed not to kill the yeast just warmed sugar and flour and that there's like a really sour yogurty kind of like it's just fermenting it's really delicious and this is mildred's recipe on the instructions absolutely yeah absolutely which is which is brilliant it's quite a thought so we've got our sugar our eggs and some butter and this is simply known as creamy so we're just going to pop that down there and start it off nice and slowly once we start starts going together we can just take that speed up slightly taking off mildred presumably would have done this with elbow power yeah absolutely a lot longer yes okay next bit yeah we're now just gonna we're gonna change our paddle for a dough hook because now we don't want to be air into it michael we just want to form a dough so we're just going to pop that in there like that in with our flour yeah okay so just plain flour yeah now we're going to very gently you see that it's just rising and rising i'm just going to pop that in there and it's important to get all of this in get all of that yeah intent i don't know if you can smell it it smells like that yeah it does actually quite exciting okay down and this bit just gently and what we're doing what this is going to do now is knead yeah that'll take about a couple of minutes yeah but what we're also doing we're working the gluten in the flour yeah because we don't want we don't want to just bind it together we now need to kind of slowly knock it what we call knocking it so it'll kind of we work that gluten it's quite interesting the kind of social history of all this because this recipe came at a time when the royal family were getting a bit more austere you know some of the extravagance was uh being put behind them right and queen mary in particular she was a real stickler and she would measure out the tea leaves for the cups of tea for her afternoon tea and she'd insist on doing it herself right and that michael is our dough as mildred would have made it she must have spent you know most of her working life doing afternoon tea for queen mary the wife of king george v she wasn't always appreciative you know she was that stickler and we've actually got a note from her sent down to the kitchens not necessarily to mildred at about bath buns and she says here the bath buns were very good when sent to windsor last friday but yesterday they were again not good they tasted too much of brioche not bread and it was too fancy french and not enough plain english do you think not a very nice note for milton to get if it was aimed at her no um absolutely well do you know what i think it probably does resemble more towards a brioche than it does have bread anyway so you've got the same sort of note i would have got the same name i'm with mildred right here we go so we've got this so we're just going to knead it now just gently knead it like that like so do that for about a couple of minutes into a nice circle like that straight into our bowl yeah and over here tea towel cling film over the top and over here it's now doubled inside it's risen absolutely and how long does it take to do that that will take about half an hour so you've got this you've just got this kind of beautiful dough that's increased in size now what we do is just pull it out gently or not gently onto the board like that okay and again we knock it what we call knocking it back again but it's getting what i do we're taking the area out and then it's just so it's basically rising again rising again okay now if you just grab just grab about that much yeah there and then roll that into a little like this absolutely just perfectly like that just just nice and round keep it nice and tight just in your palm well queen mary had like mine not sure about yours oh she wasn't that fussy with me look mine is so much better than yours put them on here pop them onto the tray there we go okay now no a bit more space apart because they're going to prove again oh they're going to okay and the reason we do that michael is so that the dough isn't chewy okay so this will go into the oven for 15 minutes at 200 degrees quite a hot heat so they bake quickly oh wow you have these look at that look how they've puffed up yeah light sweet delicious they're ready to serve now no we just need to glaze them now so over here we have some golden syrup that we've just let down with a little bit of water it's mildred recipe so literally michael just straight just dab it over dab it on there absolutely yeah all over our buns like so a bit of shine on the top absolutely and it also i was about to say spice up but sweetens up what is otherwise a relatively it is it is quite it is quite plain but like i say the secret is in that lovely fermentness in these buns and that almost that kind of sweet sour note with the yeast delicious really good for a lighter afternoon tea i think like you say it's interesting isn't how the tastes kind of almost got more simple or yeah not so extravagant as as time went on yeah so we've got our last one here there we go they look rather marvelous they do don't they now they look absolutely gorgeous right what's next pearl sugar basically like little crunchy icing sugar and then straight on like that don't they look fabulous also gives a nice texture because you've got that sort of nice soft bun yes because everything else is and this will be a little crispy absolutely that lovely sticky glaze yeah all right lovely right there we're happy now now let's have an afternoon tea nibble yes go for it get stuck in no after you let's go on that gone all right which one which one this one here yeah okay i'll take this one to keep it neat look at that there we go oh yeah yes um thank you paul another fine mess you got me royal food served on the grandest tables is so much more than just a meal historically these extravagant dishes were created to represent power they also set fashions nowadays royal food is all about showcasing the best of british in celebration of royal food we know it's the queen's recipe because we've got it in our own hand from the present and the past that is proper regal we recreate old family favorites now the queen mother had this really wicked trick with these what a mess we sample royal eating alfresco oh wow that is what you want and revisit the most extravagant times pheasants stag turkey salmon oysters and turban dressed in a lobster champagne sauce unbelievable this is royal recipes hello i'm michael burke and welcome to royal recipes this is ordly end one of britain's finest stately homes built in the style of a royal palace and once owned by a king in the splendor of the gardens halls and kitchen of this grandest of country houses we'll be recreating the food served at the highest royal tables and it all starts here with this gem a royal kitchen maids cookbook the only surviving recipe book of its kind in the royal archive this is an exact copy of the original which is kept at windsor castle inside the recipes of mildred nichols who worked at buckian palace in the early 1900s and for the first time in over a hundred years we'll be bringing these recipes back to life this time we cook food served at the biggest royal spectacle of all the coronation today here in the royal recipes kitchen michelin star chef paul ainsworth creates his version of the most famous coronation dish of all if there's something that's improved over the last 50 or so years it's coronation chicken the daughter of britain's first television cook recreates her mother's coronation recipes including melon balls you press firmly in you pray you turn and hey presto a ball and chef anna discovers how not to fish for royal coronation salmon catch me a fish get your fish in the kitchen wing of this stately home food from the most excessive coronation feast in british history to the more restrained menu of the present queen's coronation meal hello this is the historic kitchen and joining me is michelin star chef paul ainsworth what do you think of it it's fantastic what a wonderful kitchen now paul when i mentioned the coronation what do you think it's got to be chicken hasn't it got to be coronation chicken yeah served at the queen's coronation and with this ever since absolutely and there it is but it looks pink yeah well this one is rosemary hume so she invented the coronation chicken back in the 50s yeah wonderful food writer well why is it pink because of red wine which is unusual which isn't present in a modern recipe normally they're quite yellow aren't they yeah and is that what you're going to do for us and that's what i'm going to cook for you today a beautiful version of coronation chicken so this is your modern take on it yeah the original version is quite heavy so what we've got over here we've got two chicken breasts and this is a lovely way of cooking chicken we're just poaching yeah so it's keeping it lovely and moist but we've got a fragrant stock we've got some coconut milk some kaffir lime leaves lemongrass ginger a little bit of salt chicken stock and basically it's great to do at home bring it up to a simmer turn the gas off and then just let it poach for about 15 minutes and that chicken breast will be so succulent but those kind of ingredients lemongrass and all that sort of thing we never even heard of those in 1953. and the whole idea of this is is it's more southern india so it's lovely and fragrant next we've got this delicious coronation sauce now i've already sweated down the onion what i mean by sweating is we've just cooked without color and in it i've added some turmeric some mango chutney and turmeric gives it that yellow gives it that cup but as you can see not too much the curry powder has given us that little kick and that nice heat now what's great about this dish we're using all of the flavors so it's just two pots so nice and simple to do at home literally we're just gonna ladle some of our delicious stock that our chicken's been cooking so you can see like we're using all of the flavors can you see it's not like kind of real bright yellow yeah absolutely going so the onions the spices now all we're going to do is reduce that right down so we get this and this is the wonderful coronation chicken almost like paste but you see it's a deep color it's not that horrible yellow absolutely delicious really rich so we're going to go into our bowl and the reason i've let it cool down because we're going to add mayonnaise and yogurt and if you were to add that hot then you would split them out so we have some mayonnaise which is absolutely delicious some yogurt the yogurt giving it a lovely acidity and the mayonnaise giving it nice body and nice richness bring those together so different from the one in 1953 isn't it and in 1953 interestingly enough it was considered pretty exotic at the time do you know it was only served to the foreign guests at the coronation right okay it was far too exotic for us well i suppose it was too spicy for british taste so now you can see we've got this beautiful sauce delicious so i've cooked two breasts you've got all that now these kind of aromats they've done their job now that lovely ginger cafe lime you can smell that lemongrass absolutely delicious and it's as easy as this i'm just going to play it out [Music] now i like to carve the chicken just so i can show you inside just like that and now look at that do you just look how juicy and succulent that is oh it's exciting okay yeah and that's it just as to and and you know what it's just about it's it's refinement that's all it is just taking your time with it nice ingredients i mean that chicken there is just so moist and tender and just full of all that flavor from that lovely aromatic broth and now all i want to do is just take some of that wonderful coronation sauce not a lot of it because it's nice we don't want to take away too much from the chicken and not drown it you know yeah we want we want to taste the chicken as well as that lovely coronation sauce you've got that wonderful acidity coming from the coming from the yogurt as well a little bit from the mayonnaise we're just going to finish that over with some lovely coriander and with some lovely toasted almonds that gives us nice crunch nice texture and the almonds go so beautiful with the chicken fit for a king fit for a queen i think so so paul the moment of truth absolutely the past against the present rosemary against paul the past against the present do you ever taste yep the past first i think yeah absolutely now the queen didn't have this of course it was only the foreign guest at the coronation it's not that bad is it bland bit bland yeah and quite that sort of fattiness from the mayonnaise yeah it's got a very rich very rich and the rice doesn't kind of take out but well that's a good start because i'm glad you don't like rosemary's no no no no i wouldn't be disrespectful but should we try this one yeah do you like me to cut you a piece so you get a bit of get a bit of everything i want a bit of everything there we go there we go oh can i have that one yeah go for it and what about you there we go [Music] oh that is special there's the texture of the chicken chicken really very moist but it's that aromatic you know the lemongrass it's almost like like a sponge really porousy and that's it's important to get that salt into the stock as well but you all the flavors that are in there you can taste and then you've got that lovely mild sauce which got that wonderful acidity from the yoghurt it's brilliant it's really nice if there's something that's improved over the last 50 or so thank you it's coronation chicken yeah well yeah i love it good it's certainly a light and aromatic dish i think it would appeal to a modern monarch's palate a celebratory coronation banquet always showcases ingredients from around the united kingdom lamb from wales and of course salmon from scotland where the royals seem to love fishing for it as much as eating it schoon palace in persia is an ancient site of royal coronations a perfect place for chef anahar to try her hand at salmon fishing school palace is on the banks of the river tay which is the largest river in britain and it's full of salmon and i'm determined to catch one today or at least try scottish salmon is famous world over ian kirk is a gilly who's been fishing the waters here for years hi how are you i'm doing fine yourself yeah great nice to meet you and you so you're here to catch your fish yep i plan on catching a salmon today well i tell you it's the right time of year it's a right place to do it so we'll get you kitted out and therefore locks in unlocks in okay anna may be more familiar with cooking salmon than catching it but suited and booted she certainly looks the part so why is it such a good place to fish here it's october and that is the peak of the salmon season that's what i want because the salmon like to hold up here at this time of year simple as that but at the moment they're coming in from the sea and they're heading upstream and we get first crack at them schoon palace owns a six-mile stretch of this prime salmon fishing territory oh it's beautiful here yeah it's quite special especially at this time of year with the trees turning a beautiful shade of rust in the head now yeah this is the me term this has been the lower t it's not as deep as people think it's quite shallow average depth six seven feet here yeah so long would be up to my waist then really essentially yeah maybe well your heels are now so let's use your glasses and they'll get you we'll get you started okay let's go okey-dokey the shades reduce glare from the water which makes it easier to spot the fish in theory anyway it's a nice c-shape wonderful and rotate on the telephone kind of kind of first part was fantastic the second part was horrible great under ian's expert guidance anna channels her inner fisherwoman rotate the body nearly now you've done that you've done that pushing thing again yeah how come you use this technique to to catch sam well fly fishing is the most artistic it's the most balletic the most graceful form of catching a salmon what's so special about scottish salmon the wild scottish salmon the texture of the flesh a fresh wild scottish salmon is a thing to behold when you you know yourself jigs when you cook it when even when you're cooking it and the taste the meatiness the flavor it's just perfect you think there's something special in this waters that makes it you know more delicious clean water good feeding and good breeding habitat both that's it that's what makes them so special absolutely catch me a fish we'll get you a fish anna gets the hang of casting but despite her best efforts the salmons stay tantalizingly out of reach look at that that was two at once it looks like anna's heading home empty-handed though some people are known to have better luck so i know the royals love to eat salmon um so i've also heard that they like to fish for salmon i do know that they're very much into their salmon fishing they've got properties right beside some of the best salmon rivers in scotland you think that's an accident no it's definitely not it's definitely not an accident you know when you when you're that say stature i want the house here why because it's a river and i like and i like to fish for salmon so for my first experience of salmon fishing it's been amazing i mean i could understand why people would want to come here and get lost for a day or a half a day just feeling the kind of the beauty around them but also the the fabulous experience of every splash of a salmon passing by it is wonderful it may not have been a catch fit for royalty but the river has cast its spell on our chef i just knew she wasn't gonna catch a fish didn't you it's not that she did it badly they're camera shy absolutely well clearly anna's fish is here this is the one that got away these menu cards paul from several coronations uh show that the same dishes crop up time and time again salmon particularly here's the queen's um father george vi his coronation 1937 yeah rosette de somo liquor says scottish salmon obviously and second course same for the queen's coronation rosette de somon edinburgh must be the same thing only it's obviously some tribute to the duke of edinburgh but it's the same thing isn't it scottish salmon rosettes yeah i think growing up as a kid like he always associates salmon with the royal family you know like some good they fish it they eat it but is it easy yeah absolutely and you're going to have a go today as well you're going to help me rather than just watching okay come on right ready yeah absolutely so now rosettes and rosettes medallions roses so basically rose so we're going to roll it so i think a very little thing very regal so we've got some beautiful scottish salmon and what we've done in what we call is a gravel axe i don't really know what grabber lacks is scandinavian yeah because it's a way back in the day before fridges how they would keep fish and the recipe is salt honey and whiskey in this instance it sounds more like curing it's curing so it's a great way of preserving basically taking you through the winter it's very simple it's just equal quantities of sugar yeah some lovely scottish sea salt beautiful scottish heather honey and then we've got some single malt whiskey and what we've done we just put equal quantities of salt sugar and then we add in a little bit of honey just a little bit of whiskey it's not a weighed amount just to you make a paste so we're going to take our salmon i'm going to cut a couple of slices and then i'm going to hand some very very very thin because it is cooked and it's cooked with the salt and the sugar cured rather than cooked yeah no yeah that's so it's like it's like ham so we've just got a couple of slices you're doing it very carefully like that and what you basically want to do michael is take the small end here yeah and then just roll it and it's not actually that fiddly but can you imagine doing this on a banquet scale yeah this is the thing i can you know you're doing this but if you're doing it for several hundred people presumably they do it days and days in advance no they wouldn't they wouldn't because you you want to get this nice and fresh and you wouldn't want it to dry out so we're just rolling them up like this and can you see rosette yeah it basically resembles it looks like a rose a little rose yeah and then just these are like your petals at the top just pull them out like that right do you want to have a go can you trust me with that knife absolutely with this lovely very sharp but i'll watch it i'll watch over you i'll just get my finger yeah just a salmon no fingers no all right all right i didn't get a it's very very thin all right well sort of yeah i was getting a bit clumsy there and then you roll it up they are slightly thick so you want them to be a bit thinner right and then you you widen it out at the top yeah you see if you go a bit thinner you'll get more of a you'll get more of a roast but you know what that's fantastic [Laughter] all right very good what do you think very good yeah they're all right as it's you we'll let them pass they're your ones all right chef you can eat those right moving over here yep horseradish creme fraiche yeah the two things go so well together we're going to add all of that in there and we're just going to is it just a matter of the creme fraiche diluting the power of the horse absolutely yeah creme fresh nice and creamy but it has a wonderful acidity yeah and that's what goes really nice because that's good that salmon is actually believe not it's quite it's got quite a almost like a fat taste but really nice but quite rich so we just want something to really cut it a bit of bite to it absolutely and horseradish also contains wonderful acidity yeah is there a danger that the very powerful horseradish taste overwhelms the subtlety of the salmon not really because you want what you want and like with anything we could is balance so you don't want to have too much of of one thing you want a balanced amount so got some wonderful scottish oat cakes i'm just going to lay them on our plate like so it really is a scottish dish isn't it yeah absolutely and basically just a little bit oh you put the horseradish on you're going to put the horseradish on first because the salmon will sit nice but also it's a nice little surprise so when you bite into this canopy you then just get this wonderful creamy hit of the horseradish so we're going like so it's quite if you want to grab your rosettes there yeah grab your rosettes there yeah okay and just play them literally like that just plonk them on the top no messing around mine looks an industrial version to yours there we go these look mine look like roses yours look like tulips [Laughter] right now take some watercress and again this isn't here just for show this is here for flavor watercress lovely and peppery my favorite salad and then you know what we're just gonna get some of that lovely heather honey that's in the salmon and then just go over our salmon so you get this little hit of sweetness as well when you go over should we dig in let's go i'm gonna have my fat one go on go for it okay oh hmm great aren't they mm-hmm little bit of horseradish you've got that lovely texture at the salmon the different textures and a bit of sharpness oh textured yogurt everything that's in everything that's there you can taste and it's all working beautifully together you can actually taste you can certainly taste the honey a bit of a flavor of whiskey yeah they're as current now as they were back then and that is absolutely delicious keep talking go for it go for it you're enjoying that aren't you michael yeah that's good excellent delicate rosettes of salmon not too showy or extravagant a change in style and symbolic of a different way of celebrating royal coronations june the second 1953 witnessed a unique event a televised coronation it was the first major live broadcast shown across the country and 27 million people tuned in the nation came to a standstill friends and families flocked to the homes which had one of these new television sets one of those watching was judith patton the daughter of marguerite television personality and one of the most influential cooks in british history judith and historian dr polly russell are going back in time to cook the dishes marguerite created for home cooks to serve as they watch the pageant on television and where better to cook than in a house decorated with 50s flair oh my goodness gosh this is amazing yeah it really is isn't it is this reminiscent of your own home in the 50s no we were a little more calmed down but this is incredible this is sort of like intense 50s isn't it it is judith has only distant memories of the day a table groaning with food and minute images on the television imagine we're looking at that tiny television there so you're watching dinky little things the size of dinky toys going past with rain i think probably eating would have been a good thing to do your mother two weeks before the coronation used the television program to present a meal which she suggested viewers could cook a day in advance of the coronation and then have ready to serve on the day and actually eat while watching the television so that nobody had to miss anything looking at the menu that she produced i would have i think eaten the cheese straws right there was coronation chicken but i think i would have turned my nose up at that but she also had got an avocado dip and god only knows what so so it's a kind of menu that was you know very much a kind of special buffet for this amazing day there's sort of really a banquet in the home for for a whole nation it's very telling of its time sort of melon ball oh melon balls those are good i can i can do i really do can you do it you can do a pattern special margarite played a vital role in improving british cooking after the war her coronation menu typically mixed traditional favorites with exotic delicacies we're going to try and replicate some of the food that your mother cooked for the coronation in 1953. we've got some of the ingredients here avocado so obviously featured for your mum didn't they they did because in the very first book she ever raped for harrods which i think was sort of 47 48. yeah you open it up there on the very first page of recipes is an avocado recipe it's really interesting because my sort of my imagination of the 1950s is that avocados would have been pretty rare we're going to make the melon cocktail that your mother serves and we're also going to make the seafood rice ramekin as well right you are going to teach me how to ball a melon for a red cocktail okay right so i'm going to need to have you need a melon okay you need a knife you've made quite a big play about the melon balls judith actually keep quiet so we've got a melon baller for you here right this is a beautifully ripe melon you press firmly in you pray you turn and hey presto a ball that is fantastic wartime rationing was still in force in 1953 but marguerite's recipes were cleverly designed to make the smallest luxuries stretch a long way in the 1950s you know to serve this for a coronation you know it's nice and light and i mean not exactly sort of revolutionary but nevertheless if you've been used to kind of stodgy food of wartime austerity britain very pleasant and who taught you this i think it was a bit like mother's milk it just came came on board really yes let me just see if i can do it you go for it oh that isn't as long as it seems good i suddenly feel like i was feeling quite smug and yet now i've got a flat bottomed ball and that's not there's a dancer that goes with that well should i start putting them in the glove do you want to do the orange okay i think just with her coronation cuisine marguerite was perhaps unwittingly creating the first tv dinner and now we're going to make a seafood rice ramekin do you want to put that into the ramekins and then it has breadcrumbs over there a mixture of crab meat prawns and rice with cream and mayonnaise this was a dish designed to be made in advance and eaten hot or cold whilst watching the big event it looks delicious on with the breadcrumbs these look fabulous don't they yes they do yeah i think that's a fitting tribute to your mother and also you know does say something about the food of that time you know that actually is a classic example as well of just how you would take very simple ingredients and you produce something that really looks pretty yeah it's lovely not everyone was watching the coronation on tv screens some had an even better view as one former choirboy recalls martin neary here was was actually at the coronation you were 13 years old and a chorister at the service he was one of the chapel royal foresters what can you remember about that day how did it start well it started i perhaps should begin with the night before because we actually were brought back to london to go and sleep on the floor of the chapel so we would be able to be present early in the morning and not worry about the throwing crowds preventing us getting there what i do remember was that we were given a very good breakfast eggs and bacon in the chapel and that was meant to keep us going for the next six hours because we left saint james's palace at 7 30 in the morning to go to westminster abbey where we had a practice and then we had quite a long wait because the processions took an enormous time to get through and we actually sang the pres litany in procession at about half past 10. so there was that was two and a half hours later and the service still hadn't been and you couldn't take any snacks or anything like that to keep your strengths up they were forbidden one or two people may have sneaked something in but i'm not too sure we certainly didn't what we were given were glucose tablets which were very much the flavor of the month in those days what is your memory of the service the outstanding memory very briefly the outstanding memory of being present at this historic occasion never to be forgotten having a wonderful view we were positioned in the gallery so we could see the queen coming through going up to the altar seeing the crowning of her majesty and to be present for that was just unique really and what about afterwards after this huge long service and all that you've done did you did you get a chance to join in with the with the coronation meal with the coronation chicken no we didn't actually i heard later that the men had been offered the chance of having a buffet lunch at church house for which they had to pay a pound but we were just driven back to the james's palace actually our route via the mall where we were able to see the royal processions which was lovely when we got back to the chapel we were able then to receive our medals but no food but we had to wait until we got home for more sustenance a bit of grieved about that do you know i don't think it occurred to us we'd actually experience something quite unique i was really totally enamored with the music and i still when i conduct things now think back to those occasions when i play those pieces of that moment when the queen came in and we hear the first notes of i was glad of parry and it takes you back 63 years still it still does the coronation chicken might have done too you know well i'm glad to say that i have sampled coronation chicken since but that was when i was considerably older martin neary thanks very much when it comes to extravagance few monarchs can compete with george iv his coronation banquet was arguably the most over-the-top feast ever held historian dr matthew green is treading in the footsteps of this the most famous royal eater supposedly known as old naughty prince george finally got his hands on power when his father george iii descended into his final spell of madness in 1811. at his beloved royal pavilion in brighton the prince regent had a reputation for laying on the most extravagant banquets so it's no surprise his coronation was the biggest feast in history hi david hello how are you very well thank you a fantastic place astonishing [Music] david beavers is keeper of the royal pavilion and is taking matt to the grand banqueting room which gives some idea of george's dining habits wow look at this this is you often hear historical buildings described as mesmerizing and opulence but this really takes the biscuit yeah it is one of the most astonishing rooms in england it was finished in about 1818 1819 and is a sort of monument to george's love of food and over indulgence so to modern sensibilities this seems almost unimaginably lavish but in george's world this wasn't kind of the scene of his most lavish banquet that took place elsewhere didn't it it did at westminster hall in 1821 after the coronation so that was his coronation banquet coronation bank 1821 he decided not to have it here why was that well because traditionally the coronation banquets were held in westminster hall but this was the last it was the greatest and most spectacular coronation banquet in the whole of english history george turned it into as here a kind of fantasy vision of the world that he wanted it to be the expenditure was it was around two hundred and forty thousand pounds two hundred and forty thousand how much in today's money is that roughly equivalent to well it's been computed to be about twenty million pounds twenty million pounds three hundred and fifty people dined in the hall um and i was a bit puzzled 350 people but nine thousand bottles of wine where is it nine thousand how many is that ah but and uh 350 died in the hall but two thousand others dined in elsewhere in the palace of westminster in the house of lord house of commons in various others chills all over westminster it was all over the place at the time of george's coronation britain was the richest most powerful country in the world yes and george wanted to make sure that he as king represented england it's no surprise that george built the very finest kitchen fit for a king and one of the most famous chefs of all time so here we are in the kitchen wow this is where the magic happens and my first impression of this is it's quite a show kitchen there's a great sense of space it's very well lit you've got those beautiful row of windows up there it's not as though it's been buried away so it's not true is it the kind a place where people come and watch them it's one of the first show kitchens and george was very proud of it george himself when he was the regents or even when he was the king would he have come down here he famously came here on one and possibly two occasions a red carpet was put on in on the floor they made a red carpet red carpet and his chefs and scullions uh served him but there was for a time a celebrity chef who worked here as well um who was he uh marie antoine he liked to be called antonin karen the most famous chef of all time probably the first celebrity chef so he was the if you like the jamie oliver of the jamie oliver early 19th century yeah absolutely um he was recruited in paris by the prince region so it's quite a catch to get this absolutely it netted this man who cooked for napoleon cooked for the czar of russia it didn't work out in the long term did it he only lost it about a year no he was here less than a year what went wrong is partly the pavilion was a building site it rained most of the time it was here so he was working in a rain-lashed building site not very nice but the main reason he he he went back to france was he was homesick george may have lost his star chef but his love of food grew and grew his weight reached 20 stone and his waist 50 inches i've got here an account uh from the duke of wellington about george's almost last meal and this is just a week or so before he died and this is what he had for breakfast two pigeons three beef steaks three quarters of a bottle of mozelle a glass of champagne two glasses of port and a glass of brandy for breakfast wow now one can either say what gross extravagance or one could say what an appetite for life the man had and if that was for breakfast i dread to think what he had well for dinner the legacy of george's love of food lives on a hundred years later buckingham palace kitchen maid mildred nichols has recipes by royal chef karem in her notebook including this rich dessert creme ala karem a likely favorite of the gourmand king not exactly a picky eater was he far from it far from it death by knife and fork and glass i imagine absolutely but he was ahead of the game with this french chef wasn't he missed you i think invented hope cuisine so it's no surprise really that some of his recipes actually feature in this wonderful old recipe book from the kitchen made at buckingham palace mildred nichols and here we are you know in her fountain pen you know the spelling's not very good but creme a la carem not much detail here though is there it's just there's no four lines is there something there for you to build on hugely and i am so excited about showing you this dish right so what we've got is we've got some lovely sponge fingers and orange jelly that's the first part of this dish so what we're going to do michael is just dip the fingers into the jelly and they basically we just build those around the edge you can see i've started some already they're like soldiers aren't they right yeah around the edge there they are they're lovely and the jelly just soaks into the sponge and that really is our base it's gonna like sit right the way around this is not going to be weight watchers dish of the week is it not this one no this really is a great dinner party dish because it's got such a wow factor and this jelly is not complicated this is just the packet jelly you know the stuff you had as a kid that i would eat raw yeah before it was in jelly like it was sweets the new michelin-starred chef are uh admitting this are you getting your jelly out of a packet absolutely what i thought no i better not ask you what other shortcuts you do no we've got these lovely fingers going all the way around now with the excess orange jelly we're just going to pour that into the base yeah so when we turn it out we're going to have this one because we're going to go set jelly on top so it really is really has got a wonderful wow factor to it and now just add a bit more indulgence we're going to add some cursh just with a brush gently up the side and brush it you're not going to slosh it down no no we've got that lovely orange working round and we've got that lovely kirsh working in right into the sponge like that lovely okay and it's it's so lovely orange that lovely cherry like liquor beautiful now if i could just give you that michael and we're just gonna set that in the fridge okay and while you're gone i'm gonna start the creme on glaze i'll be back in two ticks excellent [Music] now this is what i'd call custard is it this is custard exactly doesn't look like custard no and it's it's basically not the powdered version we're going to make it proper not out of a packet this time not out of the packet this time although i do like that as well all right right so in here we're going to have egg yolks yup okay straight in like that sugar yeah ordinary sugar color sugar and then on here we've got vanilla and milk and we're just going to bring that to a boil we're not going to like like scalding boil just to a simmer whilst we're doing that i'm going to take our whisk and very gently this is important actually this bit that you whisk the egg yolks and sugar together until they kind of go pale and what you're doing you're just really breaking the color's actually changing yeah it's changing as i do it and the more i do it it'll go like really really pound what you're doing is you're beating the sugar almost dissolving it into those egg yolks see how it's going nice and pale okay our lovely milk and vanilla mixture is coming to the boil so in with our hot liquid yeah just moving it around and then we're quickly moving it around now what you're doing is that lovely hot temperature from the milk is now starting to cook that egg yolks and sugar and now we return it to the pan and we want all of that lovely vanilla flavor in there one of my favorite ingredients finally back onto the heat and what we're going to do we want to cook out the egg yolks we're going to take the egg yolks probably to about 75 80 degrees and what that happens is they then start to set and then that's how the custard thickens and also we cook out that lovely egg yolk mixture now here i've got gelatine right and what we're going to do we're going to add that in pull it off the heat now and just let it dissolve you can see how thick that custard's becoming yeah and then what just constantly really isn't it once that cools down our custard is going to really set and just become almost like a real like what what the french would call creme patissiere like a really thick yes i know that what we do now we just pass that all right so now the pods the vanilla pods just pod and as you see because we've kept an eye on it because we kept moving it there's no nothing's coagulated there's no lumps or anything now we just transfer that over here and i've got one here that we've done and as you can see it's gone lovely and thick come on all right oh yeah now we're just going to bring that back here we've got some candied orange we're going to add that all in and that will just start to infuse into the custard as well like orange and custard they are just so delicious together we're gonna fold that through looks like costume jewellery does this uh absolutely lovely so we're just gonna get those out of here now we're going to move over to spoon in the creaming we just get that cream in you do a lot of spoons and cream in don't you really we do we do just a bit in fact you can do you want to spoon it in for me and i'm just going to stir it in gently okay you want some more in yep go for it and we're just doing it gently because we don't want to we don't want the cr we don't want to lose the body in the cream what we've done there michael we've whipped it to what we call like just past like a yogurt stage like the thickness of yogurt sit keep going yeah there's a lot of air in it absolutely and we want to keep that volume in there so it keeps so it stays nice and light because this is essentially what you call like a bavoir which is a very sort of classic french more cream than actual custard would be like george the fourth if you had all this wouldn't you so michael if you could now go get me back our tian that we've done earlier okay that's it lovely in there thank you very much no fanfare this time is it nice it's set yeah it looks like you just picked that down by the way i saw it basically something different it's like the it's not the best so it could be anything yeah so now we just get start to spoon that lovely mixture glutinous yeah and don't there's no there's no nice way to do this get it in there get it in there but you know what as you'll see when we turn this out and you've got your guests they'll absolutely thank you for it just get in there you're actually at the end of the day just going to turn it over like a proper movement okay so we've got that in there there's lots of things to get your finger around we're just going to brush some more kicks over our sponge it's just absolutely indulgent stint on the cube no no there we go and now if we just go underneath there like that and then just break one vowel swoop like that pat it down a bit and that's it pat it down bit more kush around the layers like that it's gorgeous isn't it so michael if i could just give that to you pop that in the fridge and that's going to be exciting and you should find one that i did earlier you should i might not come i'm going to have a little tidy up okay [Music] tara yes look at that well i say that i hope it's not being held together by this no it's good nervous you know i lift it up and it all goes are you ready yep i feel we should do it together you want to blame me don't you if it goes wrong right yeah let's go gently gently gently [Music] yes look at that right where's the knife now tell me that is proper regal that is royal proper regal i don't know would you say that to the queen moment the truth are you ready yep right i'm going to cut a slice so taking a nice warm knife she's going to take a lovely wedge [Music] i love that sound [Music] it's nice and solid yeah but not overset and you know what for a really nice setting time in fact in fact you know what do you know what we're not going to muck about we're going to stand it up look at that it's just a slight wobble just and that's exactly what you want and you see you can just see that cream's nice and light i would recommend setting that overnight one the flavors develop and two everything just settles and it will just set beautifully and you watch how light that is in the mouth it's i can't wait let's dig in can we do it let's go let's go that's spectacular isn't it and i promise you it's not like rubber it's soft and beautiful and moorish go stop talking and we can now can i take it from this end you do whatever you like go on go on i won't do it until you have a bit as well ready yep that's good though we're off now yeah we're off i'm having now that's that's the end of our celebration of coronations see you next time right what are you having this one here royal food served on the grandest tables is so much more than just a meal historically these extravagant dishes were created to represent power they also set fashions nowadays royal food is all about showcasing the best of british in celebration of royal food we know it's the queen's recipe because we've got it in our own hand from the present and the past that is proper regal we recreate old family favorites now the queen mother had this really wicked trick with these what a mess we sample royal eating alfresco oh wow that is what you want and revisit the most extravagant times pheasants stag turkey salmon oysters and turban dressed in a lobster champagne sauce unbelievable this is royal recipes [Music] hello i'm michael burke and welcome to royal recipes this is ordly end one of britain's finest stately homes built in the style of a royal palace and once owned by a king in the splendor of the gardens halls and kitchen of this grandest of country houses we'll be recreating the food served at the highest royal tables and it all starts here with this gem a royal kitchen maids cookbook the only surviving recipe book of its kind in the royal archive this is an exact copy of the original which is kept at windsor castle inside the recipes of mildred nichols who worked at buckingham palace in the early 1900s and for the first time in over a hundred years we'll be bringing these recipes back to life [Music] this time we're off to the races with the royal family [Music] today in the royal kitchens chef anna har prepares mutton pie's ally windsor from a 1930s royal ascot lunch even if you don't have any winners on the race course you've got a winner on the plate historian dr annie gray reveals how edward vii liked to combine two of his great passions racing and eating there was a whole rash of dishes named for racing a la jockey club a la race winner and former royal chef dara mcgrady gets cooking for the royals at epsom looks gorgeous on the plate perfect for the royal table and a day at the races in the historic kitchen of this grand stately home we returned to the reign of the queen's father king george vi and a dish from his first royal ascot hello and here we are in the grand kitchen with top london chef anna har the royals seem always to have love racing in fact king charles ii actually bought this wonderful house because it's close to new market races and he wanted the most impressive house close to the racecourse for entertaining what do you think of racing you're irish after all i am irish i'm very fond of racing of course i am perhaps not as much as the royals now that's not so what are you cooking i'm going to make mutton pie this has a bit ordinary no this is no ordinary mutton pie this is mutton pie alla windsor it's got a ring to it yes and this one i think was actually served at royal ascot in 1937 which was the first royal ascot that king george vi the queen's father went to as king so it sounds posh they're really posh i mean the royals when they went to the races probably still do when they go to the races they don't just have a snack back in the crisps and you know something like that they have the works and you'll see as i make this pie that there is the works going on here so it sounds posh okay let's get cracking so uh here i have some onions slowly cooking in some butter and i'm going to add the chopped up mutton now this is a perfect dish for leftovers so in goes the the chopped mutton and i'm going to add to that um my lamb stock now you need to reduce this down so you need to cook it for quite a while maybe about an hour or so until it looks like this oh gosh that's really that really does look rich i know you just want to eat that with a spoon right now you can't michael you can't don't be too sure this is our filling ready to go yep and here i have blind baked four tartlet shells so i've placed a sheet of greaseproof paper on top of the pastry and then inside that i've added raw rice this just holds down the greaseproof paper stopping it rising exactly and you can reuse it that's sneaky yeah it's quite clever yeah so i'm gonna fill these molds now this mix looks perfect i think this dish is originally a victorian dish and victoria's um one of queen victoria's royal chefs francatelli his name was that's right came up with it they're individual pies so it's you know one pie per person they're well filled aren't they and deeply filled that's it okay so once they're filled you just want to seal them so i'm going to make a kind of lamb jelly that's two sheets of gelatine in with about uh 200 ml of your lamb stock and once that's just dissolved in which you can see oh just goes like that just like that yeah when you say seal it what do you mean by that it means that this gelatine will set on top of that delicious succulent mixture and it'll sit on top of it and hold it in together because these pies are actually served cold cold like a pork pie oh right of course they would have been prepared in windsor windsor castle and then taken to ascot in hampers and so on perfect for the races but also perfect for a picnic and you know the royals love the picnic absolutely and now for our final stage we have puff pastry to go on top of this one this is a la windsor anna windsor so uh you need three cutters for this i've already cut out four of the large ones so now i'm going to cut out four of the medium-sized cutter and straight away after that i'm going to cut out the center of these because right in the center is where we're going to pour our little jellied jewels gosh this is a lot of trouble isn't it i know all for the royals all for the royals now so a little bit of egg wash what's that for this kind of holds all of them together but also it gives it a lovely shine so it's dual purpose yep now you put that one ah right on top yep on top try to get it as centered it is and what's so lovely is that um when it sits on top and we fill the center of this with the the jellied jewel that's what i think really makes it quite unique okay just another little bit of egg wash so you bake this in the oven 160 degrees 25 minutes or so until it's golden brown and essentially they should look like these oh wow aren't they pretty yes they certainly are and they're going to get much prettier now in a minute so you place them on top of your pie yep put the lid on and then in a pan i have a little bit of beef jelly what is beef jelly you cook down your beef stock your beef bones and your vegetables and then just at the end we add one or two leaves of gelatine so that it would set up so just pour that on top yep it's so lovely there's a lot of pleasure of this yes i do you and your it's a mutton pie you and your jewels oh that's rather nifty how do you keep the lid on well that's what the lamb jelly does once it sets cold it holds everything together you need to set these in the fridge probably for about an hour and when you take them out of the fridge they should look like this i say sweeter with the shiny jewels on the top that rattle is the cutlery i think these are so special and i'm hoping fingers crossed at the center i thought it was going to shatter i love that sound oh yeah no nearly there look look at that look at that i didn't think it had set so beautifully almost like a pork pie and perfectly cooked puff pastry lovely layers i expected nothing for myself i expected nothing less right uh after you okay gosh there's a lot of meat in here isn't there can i have hmm oh oh yes the consistency is great i love the puffed bracelet on the top it's so different yeah oh oh that's really good wow i mean even if you don't have any winners on the race course you've got a winner on the plate mini mutton pies just one of 11 courses served at king george vi first ascot meeting racing is of course the sport of kings and that tradition goes back centuries one english town lies at the heart of it all [Music] new market in suffolk is the home of british horse racing and the jockey club has long standing links with the royal family one of its most colorful and enthusiastic royal visitors was edward vii also known as bertie food historian dr annie gray discovers what went on when bertie was in town edward vii was a man known for grand passions women food and horse racing once a year he would hold an enormous derby day banquet to celebrate or bring together two of those loves at least and it was held for members of an exclusive racing club the jockey club i've come here to newmarket the spiritual home of racing to find out more about how edward vii combined his love of food with his love of the turf the jockey club is where owners and breeders have been meeting for over 250 years and where the official governing body for horse racing in britain was set up annie is meeting horse race historian chris garibaldi for a tour of the different rooms edward vii was a regular visitor and indulged in the pastime of coffee drinking in the club room which dates back to the 1700s so chris tell me about this room well this is a coffee room and so in a sense this is the sort of center of the club where it originally started on this site in the 1750s the one thing you've got to remember is the jockey club is not a club for jockeys the word jockey was associated with people who ran horses the aristocratic owners and of course the aristocratic owners actually rode themselves in certainly the 16th and 17th centuries it's quite a room isn't it it is and what's lovely is you've got survival of the booths which gives a real impression of what it would have been like it's sort of people coming to exchange gossip to settle wages really in assembly space before people moved up to the race course you do get a real sense of place i mean all of these booths crammed with people gambling in one corner i just get the feeling it would have stunk of kind of horse and bad coffee and leather and just man edward vii employed his own coffee maker an egyptian called emin abraham and the best thing when you're reading about him in the archives is it specifies that he always wore an eastern fence it was the absolute sort of pinnacle of social intercourse to be taking coffee in the late 17th century although the royal family hasn't stayed at the jockey club since the days of george v they're certainly very present here there are royal portraits paintings and artifacts along every corridor presumably this grand room is a dining room it is indeed yeah the main dining room of the club uh it's got some fantastic paintings showing derby winners what about the connection between edward vii and the jockey club from about um 1861 he trains his own racehorses in new market and with the prince of wales a whole new set come into new market and he stayed here didn't he had a set of apartments built and a staircase built for him yes there was a separate entrance and the main entrance for club members is from newmarket high street but the king's entrance was from the other side of the site from the avenue to allow him to come and go pretty well as as he pleased so he was able really here to live almost as a private individual as normal as it was possible to to be it was around this time that edward vii brought back the tradition of spectacular banquets thrown the day after the derby known as the derby dinners the derby dinner gave him an excuse to entertain on this kind of palatial scale his taste was for a very elaborate 18 course dinners incredibly rich sauces everything supplemented with truffles and foie gras very much that sort of high-end escoffier-inspired french cuisine and those things would have been reported in the newspaper so i'm assuming that this is really something that is putting bertie prince of wales on the map bertie's rejuvenated derby day dinners really did catch the spirit of the age there was a whole rash of dishes named for racing a la jockey club a la race winner and you find in 19th century cookbooks time and time again illustrations of culinary kitsch something unidentifiable covered with lurid green coloring with little jockey caps all the way around and there was a real vogue for tiny little copper horseshoe molds what was in them might well be veal moose or something in aspect it didn't really matter in your own aspirational way you were embracing bertie the prince of wales and his own lavish dinners but there on your own dining table as well as the derby dinners edward vii would enjoy some equally rich indulgent and long lunches at ascot edward vii wasn't only famous for his jockey club dinners but for his absolutely prodigious lunches at ascot races 14 courses for lunch 14 courses that lunch must have raced into dinner when did they actually get to see the races i can imagine they didn't have any time for the races that was probably edward's favorite day lunch running into dinner now you're gonna do a dish from edward's luncheon party at ascot races in 1908 from the famous royal chef gabrielle chumi that's right well so this is one of the 14 courses that he would have served and it's crab moose with sauce remoulade love cream so i'm going to make the crab mousse first and for the crab mousse i need to dissolve some gelatine in some fish stock so i'm just going to you always dissolve your gelatine in a little bit of cold water now that's leaf gelatin that's right leaf gelatine and all you want to do is just dissolve that you do not want to boil it if you boil it you uh you kill the gelatine it stops working right so it doesn't take much heat and then it's already just gone it's disappeared it's disappeared now you need that to be fully chilled down before you would actually use it in your mousse because you have things like whipped cream or mayonnaise that goes into this and if you put hot liquid into them it's game over so the first thing that i'm going to add in is going to be the mayonnaise so um in with the brown and white crab i'm going to put a bit of paprika and also now we're going to put in our chilled kind of fish stock which has the gelatin you can see it's starting to set there yes it's quite it's thickening at this stage isn't it is this a is this a kind of modern dish or is it a dish very much of its time sort of thing you do or not no i mean yes and no so there's lots of dishes that i would do now that were inspired by recipes like this but perhaps now we might not have the mayonnaise in it um i think we like a slightly lighter type of cuisine and i think that the mayonnaise although it has a lot of flavor it's not really necessary anymore so mix it all together i've mixed all that together and then the last thing i'm going to do is actually fold through my cream i'm just going to add that in goodness so this is a folding technique so we don't want to over sometimes you use the folding technique to keep air in something but also when you're adding cream you don't want to over whip a cream because then it gets very buttery so we're just going to fold this in at this particular luncheon there were 80 guests that must have been cooking all night incredible like for for 80 guests 14 courses and everything was cooked in the royal kitchens put into hampers take them to the racecourse now what are you doing here so i'm just going to fill these up to about maybe two-thirds full and then are they going to expand no no i'm going to set them in the fridge then for about an hour or two and then i've left a little bit of space because i'm actually going to top up ah right you haven't finished just a little bit of the um the gelatine and the fish stock just to kind of seal the kind of freshness in and in on top of it so i'm just going to smooth these down and then i'm going to need you to pop them into the fridge for me they need to be refrigerated for an hour all right just set to set but you when you go there you'll find that i've already got some in there waiting for you there's a relief thank you chef [Music] thank hannah thanks for that michael just pop it down there being cold now i'm going to make a sauce remoulade what's remind so remoulade is essentially fancy mayonnaise isn't it a bit odd mayonnaise with this it's a bit old school you know when you look at some of the the recipes from uh uh 50 to 100 years ago you will see an awful lot of mayonnaise in things where i think now we do like food a little bit lighter so we do use mayonnaise but perhaps not as much so you've got your mayonnaise here and i only need a small kind of about a teaspoon amount of just to give it a little bit of bite yeah a bit of bite and lovely acidity as well that you get out of um dijon mustard then i'm going to add the herbs or your chives and your tarragon oh i love tara perfectly chopped by myself actually you did do it incredibly finely and takes years it does it takes years dedication hard work training lemon zest lemon zest on top and it just brings it all to life yeah give it a nice stir so it's not really complicated it's not complicated no no no and you're just gonna add a spoon of that into your dish and you're going to serve it on the side or i'm going to serve it on the side yeah oh yes yes yes so that's our sauce remoulade yeah i'm now just going to put the last stage of the jelly on top of the crab right top it off top it off so these are lovely and chilled and i'll just pour this on let's see yeah so this is the fish stock with the gelatine that we used earlier we also went inside the the crab mousse and that's going to set pretty quickly i would think that would have been pretty freezing mousse underneath yeah but it turns out that although this will set quickly i've already made one finished how useful oh it does look neat doesn't it so here we are yeah so we're just going to add our sauce remoulade here and then our melba toasts is this the time we taste this is the time that we taste i love crab there you go okay thank you right up you first okay i think i'll go for a bit of the crab and the melba toast i can hear the thundering of the racehorse hooves but i'm more interested in the crab there we mmm go just smearing it hmm but i'm not so sure about the mayonnaise let's try it with it you're right i want to try that yeah i think it's you know doubly rich hmm bit rich i know old school but not old hat crab moose was enjoyed by edward vii at ascot in 1908. let's hope his horse came in as well nowadays it's traditional for the queen to serve tea at ascot the only lunches served in the royal enclosure are at epsom for the derby one royal chef who's prepared many racing lunches is darren mcgrady as a buckingham palace chef darren would also work at windsor castle where all the royal lunches were prepared for derby day at epsom the queen always serves a cold buffet and in the 1980s darren recalls preparing some favorite fish dishes i'm making a gleneagles pate which is layers of smoked salmon smoked trout and smoked mackerel it was one of the dishes i prepared for the royal family at balmoral sandringham windsor especially valmar castle where they had all of the fish all of the salmon coming in from the river d i'm going to start off with a loaf tin we line the loaf tin with plastic wrap and then i start taking the salmon and we're actually going to line the outside of the malt with that salmon so something like this dish would be made using the salmon from balmoral once the tin is lined the next step is preparing the fresh trout which will make up the first layer of the pate so we're going to start off with the trout and then in there we're going to put some butter see how easy this is i'm also going to take some lemon and squeeze it straight in add some salt and pepper and then a little fresh dill in there but our moral gardens are incredible just to go and actually pick all your own herbs they go into the blender the balmoral gardens are absolutely amazing they used to grow everything it was almost self-sufficient for the eight weeks but the queen was up by moral castle look at that for a beautiful pate oh oh my gosh that smells so good i'm gonna take this and put this into the bottom of my mold so spend a little time just making that nice and flat so that when you cut into it you'll see those beautiful layers and the way to do that is to chill each layer as you go along so this will go in the fridge for a little while ready for the next layer as the trout pate cools in the fridge darren prepares the next layer by repeating the process this time using mackerel he removes the skin and then blends the fish with butter lemon salt and pepper this one's had about an hour in the refrigerator and that's firmed up and then we can take this gorgeous smoke mackerel and make that our next layer and we always do it in that order because we want to keep a layer of pink a layer of white and a layer of pink i've seen before at buckingham palace one of the chefs actually make this dish and he puts the salmon and the trout and then finishes with the mackerel pink more pink and white it doesn't go start again so try and make sure that that mackerel goes into the center the mackerel is much denser fish so we don't need to go back to the refrigerator with this one we can go straight on to that next level of adding the smoked salmon and this is a straightforward salmon again some more butter in there some black pepper a little lemon juice and finally this time we're just gonna put some chives in there as well and then this next layer can go over the top and this is our last layer and we can take our salmon and roll that over the top so fold that over press it down slightly and then with a plastic route that we have here and that can now go in the refrigerator to set up the complete dish once the completed pate has set in the fridge it's ready to be sliced and served once your patty's been in the refrigerator chilling for a few hours it should look like this one here nice and firm and it's going to be perfect for cutting now if we were sending this to epsom for the derby for the queen's lunch we'd leave it wrapped we'd pack it in ice and it would go to the races just like this and once we got there then we'd finish it with all the garnish slicing it onto a beautiful bed of lettuce but i'm going to finish this one as if we're sending it right into the raw dining room trim off that first piece and already it's looking gorgeous doesn't that look amazing the smoked trout and the layers of smoked mackerel it looks gorgeous glen eagles patty beautiful layers smoked salmon smoked trout smoked mackerel looks absolutely stunning looks gorgeous on the plate perfect for the royal table and a day at the races a dish served in the royal box in the 1980s the tradition of the cold buffet at epsom remains but the food served nowadays is much lighter i'm here in the library of the house with ingrid seward of majesty magazine royal commentator and biographer so how do the royals eat at the races these days well it is a less grand affair these days because it's just tea but when i say less ground it's still served by a footman it's still beautifully presented sandwiches tiny with all the crusts cut off cucumber cucumber certainly and minced chicken and egg and you also have pimsleur champagne and iced coffee i mean almost anything you want and tea is served after the fourth race at the back of the box the box is quite large the new box this is new royal box and there's room to seat 50 people and it's not a a plasma but the queen obviously chooses who she wants to sit next to but this is only part of a wider entertainment over ascot week for instance well ask it week is a chance for the queen to entertain all kinds of people her mostly her horsey friends which of course she loves and then foreign dignitaries and some of prince philip's foreign relations um so they're all put in as a hot porch but this happens at windsor castle this happens at windsor castle so what happens there well it's very formal people get invited by letter and then they're told exactly what to do what to bring what to wear and in the old days it was for four days nowadays it's called dine and sleep and they usually just stay one night and ladies are asked if they would like to keep their hats on for lunch or take their hats off and um lunch is quite a quick affair because then the royal party gets into their royal daimlers and goes into windsor park and then they change into the carriages and go on the procession the famous royal procession down the course ascot races have also produced some famous romances princess diana invited sarah ferguson to lunch at ascot and she was sat next to andrew and he fed her profito roles and the rest is history so in the very unlikely event that i was invited what would the experience be like well in the very unlikely event that you were invited you probably wouldn't be in the royal procession and you would you would meet the royal party actually at the races in the royal box and um you'd probably be introduced to the queen you'd be given a wonderfully strong drink and you'd have the best view of the racing you could possibly have and meet some very interesting people are all the royals equally enthusiastic about the races no they're not obviously everybody knows that it's the queen's big passion and it was the queen mothers and sophie wessex and prince edward even prince charles likes racing but prince philip does not and everybody knows that so when he arrives at the races he goes into his own office at the back and he watches the cricket and does paperwork he's there he's very much there because he knows it's his duty and he's always done it um but he's very much there under suffering great thanks very much every year royal ascot attracts 300 000 race goers they get through a lot of champagne a lot of lobster and a staggering 50 000 macarons there's no other suite quite as eye-catching as the highly fashionable macaron rashmi bennett is a classically trained chef who specializes in these luxurious delicacies my preferred method of making macarons is the french meringue method you start off by making a french meringue which is whipping up egg whites with granulated sugar in a mixer once it's whipped up to a meringue you add ground almonds to it icing sugar and then you have to fold it all in together very controlled movements the technique is what we call macaroni and then you pipe it so they're not that many steps i made it sound a lot easier than it is but that is literally what it is it seems likely that the macaron originated in italy where they've been produced by venetian monasteries since the 8th century but the first written recipe appeared in france in the 1600s and it was french confectioners who popularized these sweet treats the italian meringue method came into france i believe when catherine de medici of italian aristocracy was betrothed to the ruling king of france henry and her condition of marrying him was so that she could bring her italian chefs with her to france because they knew the art of the macaronage and how to make italian ryan macarons that was her condition she he accepted gratefully and she had these banquets and it was all very very opulent they'd have a tower structure of macarons giving an illusion of elegance rumor also has it that catherine de medici was a bit partial to pistachio macarons because of how luxurious they were coming all the way from iran these pistachio nuts so i would have thought pistachio macarons was fit for a queen give a tap that's to get rid of any trapped air bubbles and then we go into the oven macarons have become very popular in the uk since a french patissier set up in one of london's most exclusive stores in 2006. as a result the treat that was once the preserve of the elite has become far more accessible however these macarons still enjoy royal patronage we did have people that worked at the palace near our shop um come over and purchase big amounts of macarons and whether it was for their own consumption whether it was for the royal family i don't know one can only hope but we did supply the royal foundation for one of their events as a charitable donation there's much debate about the correct pronunciation of these dainty delicacies often referred to as a macaroon but strictly speaking that's a coconut covered meringue dipped in chocolate quite different from the macarons being prepared here one thing's certain baking them is a labor of love a lot of people have tried it failed it a few times they give up and i would say don't give up maybe you didn't get the first time round try it the second time try the third time it's worth the try and even if they don't look great they'll still taste great all good things come to those that try and try again anything that you get right the first time around you don't really treat it with as much respect and having mastered the art of macaroni reshmi has found new ways for pastry lovers to enjoy this ultimate indulgence we started off doing just macarons and then we expanded by just playing around with cake and when we we found that when we added all our macarons to the cake people just went nuts for it it's kind of like the ultimate indulgence you've got a slice of cake and you've got these really naughty yet luxurious macarons and they look so nice we eat with our eyes first after all it's like aesthetically macarons i do think are a superior confectionery [Music] macaron macaroon tomato tomato potato potato macaroni sounds posh macaroon sounds better somehow more english well at those race meetings edward vii loved entertaining guests 80 or more at a time would often have served eaten mess as a dessert and in the royal kitchens of that time was a kitchen maid called mildred nichols and she kept the recipes in this book here and she actually has got a recipe for eat and mess but anna you're going to do something with a bit of a twist this is strawberries they're classic it gets eaten messy you're going to be something a little bit different yeah i think everybody's used to um strawberry and mess which is delicious but today we're going to do a tropical twist with a bit of papaya some mango and some passion fruit and it's super easy it's as easy using um strawberries but maybe just a little bit more special um so the first thing we're going to start with will be the meringue because that's what's going to take the longest and you just need to add i think it's like a half a teaspoon of salt to your egg whites and a tablespoon or a teaspoon maybe of vinegar salt and vinegar sounds a bit a bit you know it's a pudding isn't it yes but they uh it actually strengthens the egg whites so they can get these lovely soft kind of strong peaks right so we're going to whisk it up um until it's forming peaks before we add the sugar because it needs to have as much air as possible in it to give it that lovely crispy meringue feel so it's well that's coming up really well yeah it's looking pretty good now i'm going to start to slowly add my sugar soon so i'm going to add this kind of fairly slowly at a time not all in one go is it caster sugar it is it's caster sugar yeah so when you add sugar to eggs you strengthen them so it means that the air will stay in them for longer um but if you add it in too soon you will actually knock out the air of the eggs which is kind of so you've got to get a balance you got to get a balance to it but um they're looking pretty good i don't know if you can see that they're getting nice and glossy now can you see a change in them they're lovely i love the way it's called eating mess there's lots of stories about it aren't there there is yeah i think there's that funny story where the headmistress um the cake was placed or the dessert was placed on her chair and then she sat on it you could imagine the school girls loved that yeah oh there's another story about how the eaton uh eaton boys were carrying a pavlova i think it was and dropped it and didn't dare admit to whoever they were carrying it too you know a famous dish was born i didn't i didn't know that now there's the last of our sugar going in oh beautiful yeah but i think it has been quite traditional hasn't it eaten uh qriket matches you know those two top public schools when they have an annual cricket match i think eating mess is traditional oh i say it's really pretty much done okay now we're going to spoon this onto our tray it's essentially a summer dish isn't it obviously when it's using summer fruit but well i think it can be any time of year really especially since we're doing tropical fruit uh but yeah i think you could have it in the summer if it's strawberries um and raspberries you could have a roasted apple one as well which would be quite delicious maybe put a little bit of cinnamon in your cream which would be quite nice so we're gonna do two kind of whopping meringues two large meringues yeah so then we can break them up afterwards i'm just gonna smooth it out to give it a nice kind of round shape it's still a favorite of the royal family isn't it yeah so i hear yeah yeah but i think it's a favorite in everybody's household yeah but i think particularly for them because they i think they grow quite a lot of soft fruit strawberries especially up at balmoral and when they go there for the late summer i think that's the time when they have it well we always had fruit bushes um out in my back garden when i was a kid and i can remember stealing the berries before it was time to pick yeah and getting in quite a lot of trouble about it but i'm bad i bet did you have eaten mess yes of course um but we had them with blackberries um so into the oven it's at 100 degrees for about an hour and 20 minutes or so until it's lovely and crispy okay mom so now i'm going to chop my fruit to go inside the um the mix we i already have some papaya chopped and i'm going to go through some more um mango now and and then cut open the passion fruit so there's a large stone inside your mango which you want to be careful to kind of cut around you finished yet i'm not do you want to give me a hand since i've got quite a bit to do why don't you cut open some uh passion food for me okay let that be a lesson hurry up anna huh this could be dangerous do i just not as dangerous as not helping me just straight down the center yeah how do i slice this how do you actually how do you master class and fruit couldn't come up okay okay but straight down the center okay tricky that was a bit tough wouldn't it there you can do that oh my god look at that isn't that beautiful then scoop it out it's so beautiful like you can get like a lovely kind of floral beautiful perfume smell off it it's not just about it but how do you do a mango as well i've always wanted to know how a proper professional dealt with a mango well just watch and learn michael watch and learn what do you want me to do with these scoop them out with a spoon i'll give you a spoon here okay scoop them out and in with the okay papaya i was about to say where do i put it but that was inviting them wicked oh like i'm so tough you are tough chef no sensitive michael okay so you want roughly the same amount of kind of papaya and mango really to go through this but if you don't like tropical fruit and we said you could nearly do this recipe with any fruit at all because what makes it so delicious is a bit of acidity yeah the sharpness sweetness yeah and then the lovely crunch off the meringue and then the creaminess of of uh of your whipped cream so it all kind of goes together nicely i think i did that brilliantly you did like a professional should i do it again yes why not maybe stick the tip of it in the center all right so i'm going to just um add my mango now my papaya actually that works much better doesn't it there we go no in there here we go so i'm just going to start to break up the meringues yeah you need them to be nice and crispy when they come out of the oven i don't know if you can hear that that's quite nice you were tapping it and it wrapped so we're just going to break it now into the bowl how big the pieces quite large you know you want to feel that texture of the the crispiness of your meringue and then we're going to fold through with a couple of spoons of your cream just go behind you there looks like frog spawn this stuff doesn't it it does actually but it smells uh amazing so florally okay so just gently fold your meringue through the cream you don't want to break it up you don't want to really shatter it dude nope and then we're just going to put a spoon of each in in whatever serving dish you're going to be using oh i can just feel the anticipation of wanting to eat this because i can hear the kind of gentle crisp of the meringue being mixed with the cream it feels lovely it's the ultimate temptation yeah and it reminds me of being a kid and this is the part that you're always allowed help with yeah yeah and scraping around the bowl and all that kind of stuff now look at this now the color of this is so beautiful yeah okay and it doesn't take much effort just a spoon of this now to go on top the beautiful orange and yellows the little and you're just putting it on the top just on the top now of course you could it's not because i mean would you mix it through you could mix it through if you want but i think that by putting it just on top you get this glorious color and straight away you get a lovely perfume smell off it and i suppose if the if they if the trick for the dish is to have the contrast between the textures and the tastes then having them different would be different yeah yeah exactly so here's your tropical eating mess right yeah and i'm just putting a little squeeze of lime on top that just gives it like an extra zing and brings it to life yeah again that's your first taste sense amazing yeah yeah okay there we have it so i think you might need a spoon i think i might oh i'm coming you get stuck in front oh come on okay okay okay okay you don't have to tell me twice no no quite oh you can just hear the crunch of the meringue and that's what i love so much you can make a real mess with it oh yes yeah oh and so delicious mmm a difference in texture and you've got the sharpness passion fruit and the lime and the sweetness and then that sticky lovely stuff hmm you could just imagine king edward vii but ask it can't you hmm celebrating his winners with eaton mess and champagne no you're like a poet all right you are royal food served on the grandest tables is so much more than just a meal historically these extravagant dishes were created to represent power they also set fashions nowadays royal food is all about showcasing the best of british in celebration of royal food we know it's the queen's recipe because we've got it in our own hand from the present and the past that is proper regal we recreate old family favorites now the queen mother had this really wicked trick with these what a mess we sample royal eating alfresco oh wow that is what you want and revisit the most extravagant times pheasants stag turkey salmon oysters and turbot dressed in a lobster champagne sauce unbelievable this is royal recipes [Music] hello i'm michael burke and welcome to royal recipes this is ordly end one of britain's finest stately homes built in the style of a royal palace and once owned by a king in the splendor of the gardens halls and kitchen of this grandest of country houses we'll be recreating the food served at the highest royal tables and it all starts here with this gem a royal kitchen maids cookbook the only surviving recipe book of its kind in the royal archive this is an exact copy of the original which is kept at windsor castle inside the recipes of mildred nichols who worked at buckingham palace in the early 1900s and for the first time in over a hundred years we'll be bringing these recipes back to life [Music] this time we're cooking royal food inspired by the commonwealth today in the royal recipes kitchen paul ainsworth cooks up some tropical delights and it's another one of those royal recipes that's just really extravagant in fact it's bonkers chef anahar tours the royal yacht britannia seen of so many commonwealth and diplomatic banquets nelson mandela and winston churchill were all entertained here and darren mcgrady cooks up a recipe first served to the queen in australia the queen loved the recipe so much that she actually asked government house if she could have the recipe in the historic kitchen wing of this stately home we begin with a dish from malta one of the queen's favorite commonwealth nations welcome to the great kitchens and the equally great michelin-starred chef paul ainsworth we're cooking with the commonwealth today it's said that the queen regards the commonwealth as her greatest achievement i mean she's the first head of the commonwealth titular head of 52 countries incredible so what are you going to do today michael we're going to cook mushroom stuffed quail with a beautiful truffle butter sauce now this is based on the dish that was actually the main course for the commonwealth heads of government meeting in malta in 2015. absolutely yeah so we've made a couple of little changes and we're going to stuff our quails we've got the french caller duck cell which is this here so we've got chestnut mushrooms parmesan some cream garlic thyme uh some shallots and some wonderful english truffle now here is the quail uh do you like quail lovely little fellas aren't they but they're very controversial in moulton right now this banquet because they shoot the quail when they migrate north in april and may uh and of course the environmentalists all up in the air about it they had a referendum and that just a thin referendum and by a thin majority they decided they'd go on shooting them [Laughter] so this is where the stuffing goes so this quail has just been boned out so basically we've taken the carcass out but left the left the legs on so the the idea is is now to wrap it back up so it resembles it resembles the bird again and it as a whole so what we do is we just put it over like that so you need to kind of make sure that you've got plenty of stuff in it but not so it's kind of bursting out and you see how we're just closing it back up now fiddly it is fiddly but you know what again it's one of those great dinner party dishes that you could do this the day before and it's really worth the effort once you see it served so we're just basically putting these cocktail sticks and that is just because when it when we turn it over it's also going to be down this side so it's going to just seal in when we cook it okay so we're going to turn it back over and now you can see it starts to resemble the bird again yeah now this technique is called trussing so again i know it seems to hold it yeah if you could just hit the top there like that it's like a microscopic turkey isn't it a microscopic turkey that it is yes so and we're just gonna go like that and then back under the bird oh that's clever yeah just practice if you just hold it there like that and then just tie it round it actually doesn't take that long we're just going to cut the cut the string there like that and there we have our two trust pairs it's actually not that bad no no no okay and i'm just going to hand those to you they're not going to get away no in the oven 200 degrees for 20 minutes okay thank you michael these ones look ready paul oh look at those fantastic beautiful standing to attempt attention aren't they yeah look at that beautiful gonna let him rest yeah that's it ah yeah right onto our sauce so what we're making here is kind of it's a truffle butter sauce it's a bit like a beurre blanc but a beurre blanc strictly speaking is no cream so it's just butter and then white wine vinegar and white wine this sauce very simple shallots finely dice to get the flavor out of them quick white wine reduce right down so that the alcohol is burned off a clove of garlic some thyme and what we're going to do michael is we're just going to you're going to put some cream in it wouldn't be right so we're just going to add some cream that's your signature dish cream isn't it not mine the french okay so we're just going to stir our stir our cream yeah like so we've got that lovely flavor of the thyme just and just with your spoon hit the time get the flavor out same with the garlic squeeze out the oils in it absolutely right next the butter yes of course the butter all of that yes see the sauce is just coming to the simmer there mark i'm just going to add in our butter yeah and this is a really sort of classic kind of french sauce cream and butter cream and butter absolutely i'm going to season now not at the end because i want to bring that flavor out as much as i can from the from the thyme the shallot that lovely white wine and just now with a whisk just stir it in and what you're looking for is just a really lovely velvety sauce where we've where we've um finely diced the slots we can use those slots in our sauce so we're not going to take them out all we're going to remove is the thyme and the garlic it's a little bit more butter michael until we get achieve that nice sort of velvety consistency it must have been quite a nostalgic trip for the queen actually because the queen was in malta uh as a young married woman you know when prince philip was a first lieutenant in the navy in 1949 before she became queen so she must have had because quail's quite a dish there she must have had quail then and it must have kind of taken it back i think right there we have it yep so we're just going to move our sauce onto the board there now have a little taste oh yes please okay so something here just have a taste of it now like saying michael yeah and it's pretty delicious okay now i wouldn't say it was rich it's not is it yes it is actually and now we just add a little bit of lemon that was pretty and you've just got rich yeah you've but you've got that exactly so you've got the cream that butter now we're not complaining man no no now we just add a little bit of lemon have a taste now that difference with the lemon okay now here i've got some wonderful makes a big difference that's doesn't it yeah probably look at those there's no need to attention too fondant okay basically butter roasted potatoes little bit of chicken stock some thyme some garlic and just keep cooking them and cooking them and cooking them and eventually you will end up with that the ultimate roast potatoes next to that we've got some delicious green beans so we're just turning those over in some butter and we're ready to plate up here we go right yes please i've been very patient serve the quail by the way they haven't there yet right so just a little pile of french beans likes how do you get them to be so beautifully gleamingly green this comes to me naturally michael i don't know how so we're gonna take one see we've removed the string and taken the cocktail sticks out okay and now that'll be nice and full like that okay i'm going to take one of our gorgeous pond fondants like so just the one next to it like that wow okay and now this beautiful ingredient here english truffle have a smell okay um these are from these ones these are from wiltshire oh really so um yeah and they use dogs as opposed to pigs you know that the reason for that is because the pigs will eat them they've got ultra sensitive noses but they will eat them yeah so now that lovely sauce just over our beans like truffles like that such a powerful perfume isn't it now for me we're just going to hit that dish again all over and there you have it mushroom stuffed quail pom fondant truffle butter sauce oh my goodness you wouldn't want a fist quarter or so of course would that would you i mean it may be a little bird but you've done it proud absolutely let's have a taste yes you've done it beautifully actually it seems a shame to break into such a perfect but i think i will there you go thank you very much you first show me the way straight it because it's because there's no bone which is lovely you just go straight in and look straight into that stuffing and that's that meat's still so juicy bit of the sauce it's that fondant potato that i'm really keen to have a go at you'll love that quilt i know you will that is absolutely a bit of a fun that's it look at that soft fluffy mm-hmm here we are now that's what i call a mouthful don't look mmm that lovely earthiness coming through from this is great oh it really is nice mushroom truffles potatoes and the quail is a lovely consistency it's beautiful isn't it um i bet she did roast quail commonwealth style the queen has been hosting such dinners for over 60 years and many were held on board the royal yacht britannia [Music] chef anna has come to edinburgh where the britannia is moored launched in 1953 the royal yacht was designed to travel the globe and it became an iconic symbol of the commonwealth but it was also a family home everything designed exactly to the queen and prince philip's liking ah so this is the sun lounge and it was the queen's favorite place to have her breakfast and afternoon tea apparently it was her favorite place on the yacht and i can see why it's gorgeous the britannia acted as an ambassador for the country for over 44 years traveling a million nautical miles on over 900 state visits this is a floating palace there's no gold there's no pearls and there's no sapphires everywhere it just feels really cozy the yacht was finally decommissioned in 1997 and has been moored in edinburgh ever since noel coward nelson mandela and winston churchill were all entertained here but i bet none of them got to cook in the kitchen now anna is going behind the scenes to the royal galley it's much bigger than i expected to whip up a dish that was served on board on a 1995 trip to south africa roasted duck and peach salad the first thing you've got to do is marinate your duck breast so what i'm going to add to this is some crushed juniper berries so they're pretty easy to crush like you can crush them with the back of your knife okay so we'll take a bowl scrape them into it and all it needs is just like a little sprinkle of ground cinnamon i'm going to season the duck with a bit of salt and i'm also going to add olive oil i'm just going to give that a little mix okay so next we're going to slice the brussels sprouts now i'm going to slice them really thin today but you can grate them or you could just roughly chop them if you wanted so you know it wasn't just chefs that cooked here in the royal galley there's a story that i heard that the queen mother used to like to stay up late sometimes with the crew and the next morning they would leave her an apron and ingredients and she'd rustle them up some breakfast i mean that's incredible i think i've got enough sprouts now so the next thing i'm going to prepare is the vinaigrette so i'm going to start off with a teaspoon of dijon mustard then i'm going to go with white wine vinegar then i'm going to go with extra virgin olive oil pinch salt very important then i need to add my marmalade the flavor that marmalade gives which is kind of tangy and interesting and a little bit kind of warming which goes so well with the duck and all you need to do is essentially just stir it in really well okay i think that looks nice and mixed so i'm going to throw my sprouts in you can see how that's all just come together you've got little flecks of your secret recipe just hiding through the brussels sprouts there okay now it's time to get the duck breast cooked anna fries the duck to crisp up the skin before finishing it in the oven so these are pretty much ready to come off so while the duck is cooking in the oven i'm going to get the peach ready now it's always good to try your peach see how sweet it is and then we're just going to caramelize it on quite a high heat don't be afraid to add maybe a little bit more oil so you want this nice golden caramelized color on top of your peach so i think we can take these off i'm just going to add them straight into the salad and i'm going to add the pearl barley two generous tablespoons portion be good give that all a nice stir so it's time to get the duck out of the oven so you want to slice your duck you know nice and thin you can make this salad so elegant a couple of heaped spoons of your kind of cabbage salad you can see the lovely flecks of your marmalade just kind of through that the orange zest and then we're just going to layer it up with your beautiful pink duck one more peach would be nice and there you go you have your roasted duck and peach salad looks good we're talking about royal food in the commonwealth and the commonwealth's quite close to your family story isn't it very close very close yeah my heritage is that my mum is from the seychelles oh those paradise islands in the indian ocean absolutely no place like it beautiful place uh not even pedestal where you were working oh now i'm torn we'll leave it there golden beach yeah i know okay we won't go there famous for creole cooking in in the south lots of fish lots of seafood and something they have out there which is a week when we do here as well is octopus and lots of octopus dishes but in particular beautiful salads and basically my mum's recipe my mom's dish so it's kind of like a salsa so we've got this wonderful octopus here now the variety like this is the octopus vulgaris which is basically a common octopus and the reason is they call it like a double sucker so it's lots more flavor cooks nice and just yeah just lovely tweak nice and tender once it's cooked but essentially it's the same as the octopus you get around our shoes yeah no no not not quite the same um like i said this is the double sucker variety so what we've done is previously we've cooked it for um two to three hours and basically until it's nice and tender so you can just put a knife through it let it cool in that stock of vegetables white wine fish stock and then once it's cooled take it out and let it set like this and what we're going to do michael is we're going to take we're going to have some nice little tentacles because they're nice through the salad yeah next to me i've got a char grill that's just warming up and getting nice and hot and then we're going to take some nice mid sections like that and you can see just how tender and but it's still so juicy yeah really tender do you like octopus i do i do i spend a lot of time in grease and turkey and you can see them absolutely washing the octopus to make it tender so in here we're just going to take some large pieces some small pieces and some tentacles just like so a little bit more in there the seychelles where um uh william and kate had their honey yes they did yeah i wonder if they had octopus i i bet you they did they really yeah they absolutely love their their seafood out there so here we've got a nice hot char grill we're just gonna very lightly we don't want a lot on there because we don't need to smoke we just want to basically coat it with olive oil with olive oil okay and we're just gonna not pepper just some salt so i could just get mushy there thank you michael and we're just gonna move that round like so so just our seasoning a little bit more a little bit more oil and get it straight on cooking and what the reason we don't put lots of oil on there michael is because we just want it to gently seep down onto the onto the char grill and what's happening is as it comes down it's going back up because it's so hot and giving it just a really light smokey flavor you'll see i've put the thick pieces on first i'm going to let them cook because i'm going to put these little thin tentacles on later on just to crisp up but look at that oh man that smell right onto the salsa so over here we've got some beautiful a lot of onions in seishawa cookery so we've just all we've done with these thinly sliced and pickled them in just a little bit of sugar olive oil white wine vinegar so they go in there like so does that make them softer in taste as well as tasty acidity lovely acidity we're gonna take a ch a chili do you like it hot i do actually yeah good so we'll leave a few of those we'll leave a few of those seeds in okay and just really thinly slice the chili because we want it in every mouthful we just want these thin slices of chili and if you wanted to done that really yeah if you want a bit of heat in there leave some of those seeds okay next we move on to our tomatoes look at those the color of those right right now lovely and juicy soft fruity some yellow peppers and i love the yellow variety they always pack a real lovely flavor so the colors in here are wonderful now we're going to take some spring onions we're just going to take that little tail like that and just so they're not so they're really prominent in the salad just slice them on the diagonal like that that's a good idea okay do you know how to meat rather than just little round circles yeah was your mum a good cook amazing cook yeah absolutely amazing i grew up in a i grew up in a guest house and i was lucky that my dad would cook as well and uh monday to thursday it'd be quite traditional fair and then on the weekends mum would take over for the guests and we'd have lots of kind of creole influenced dishes lovely curries and stuff yeah mum was an absolutely fabulous cook right just going over to our octopus now michael i'm just gonna turn it over like that look at that that's what you want that lovely chargrill flavor if you've got a tux asbestos hand yeah actually okay now i've turned those over like that okay now we're going to put our tentacles just next to in the corner the smell is gorgeous and what's lovely as well you've got these lovely light fresh beautiful sort of acidity kind of happening with these flavors and you've got this lovely charred octopus right so we've got spring onions in there peppers onions our lovely cherry tomatoes now we're going to get some zest so we're just going to lightly zest a lemon [Music] this is exciting isn't it okay and it's a quick dish isn't it yeah it really is a quick dish okay now i'm going to chop some coriander in there again oh that's a really fresh taste say show our cooking is i think a lot of people think that it's quite spice orientated but there's a lot of fresh green herbs they love basil chives coriander that sort of thing okay so more oil in there like so now we're just gonna give that a little mix look at that absolutely delicious and the color is terrific it's gorgeous isn't it okay we're gonna have a little bit of lemon juice and lime juice and the reason i've just rolled that fruit before i sliced it so it really releases the juices out well you just roll it like that absolutely okay now we're going to go in with our octopus into the salad and the reason i do that as well so you add a little bit of warmth going through there which just gets all those lovely salsa flavors we've got in there coming alive like so a little bit more olive oil you're pretty liberal with the olive oil yeah it's delicious nice and peppery absolutely gorgeous and now we just plate up michael so we just stir like so okay get our plates i can't wait for this one and just like that in the middle all those beautiful flavors crunchy this this this dish literally has everything what is it about you chef so you managed to put things on the plate even though it's got a mess of stuff you managed to make it look as though it's planned do you know what because yeah but it's not planned and you're not playing around with it and that's the whole point to it and some lovely fresh rocket just for a little bit of pepperiness as well on that lovely isn't it my favorite salad as well and and because this is what this is it's a beautiful salad we'll have a little bit more a little bit more of our zest over the top and our lime this is going to be tastes really fresh really clean okay little just a touch more olive oil and there we are have a taste ready yep here we go i mean look that octopus just it is beautiful and beautifully tender but yeah slightly tired of everything and the crunchy vegetables and the sweet salty savory it's all we need a crisp glass of white wine and a white beach and a sunset somewhere over africa yeah nice absolutely delicious a feast for the eyes and for the palate commonwealth ingredients at their tastiest when a dish goes down well with the royal family they'll often ask for the recipe and at a commonwealth meeting in australia the queen was taken with one particular chocolate pudding and it soon became part of the repertoire of royal chef darren mcgrady [Music] darren mcgrady worked in the kitchens of buckingham palace for 11 years he regularly traveled overseas with the royal household cooking on board the royal britannia some royal recipes were even collected on these tours one time her majesty was at the commonwealth heads of government meeting in melbourne australia and they served a chocolate marquee so the queen loved the recipe so much that she actually asked government house where she was staying if she could have the recipe the chocolate marquis is a rich chocolate dessert for serious chocoholics so we start off with some chocolate which we're going to melt in a bowl and then in the mixing bowl we're going to add some softened butter some sugar and some cocoa powder and then put it on the machine and just beat that until it starts to soften once that's all mixed in together we're going to add our melted chocolate to it i can't tell you how many times i've cooked with chocolate in the royal kitchens most of the dishes were chocolate everyone loved chocolate so once it's melted it goes into that bowl and that's all mixed together smells so good already once we've got all that mixed together we'll just set that bowl aside and then i've got three eggs here and i only want the yolks and add them into some sugar i'm gonna mix all those together and once they're mixed in a little bit of whiskey in there too if you're making this for the children and you don't want to use the whiskey in there obviously then you can put orange juice in and you'll make a beautiful chocolate orange marquee and then it goes into our chocolate mix [Music] whisk all that into the chocolate and then i've got some whipped cream here that i just put into my chocolate and lightly fold down into the chocolate mix so there's no lumps it's all combined and once all that's combined we have gorgeous chocolate marquee that i've taken a mold that i can line with plastic and then just pour this chocolate mix into here smooth that out and then all we need to do is put that into the freezer overnight to let that set up after it is set in the freezer the next step is presentation back in the 1980s in the royal household it was served with a number of different garnishes and this one's set up nicely it's been in the freezer overnight now we can slice it and the secret to slicing the chocolate marquee is to always use a clean knife and a wet knife so we get the tap running and then we slice into it if you don't use a wet knife and you don't clean the knife afterwards you end up with crumbs all the way across the top we can't serve that to the queen can we look how beautiful and perfect and smooth and creamy that looks clean the knife wash off that chocolate and then back for the next slice the queen had this dish a government house in melbourne with a coffee creme glaze but at balmoral castle we'd actually serve it with a salted caramel sauce and if the queen and princess margaret had been out picking berries which they often did about moral then we'd use those to garnish the play it looked amazing there it is a chocolate marquee salted caramel sauce and berries doesn't get any better than that alongside her chocolate pudding the queen might enjoy a slice of one of her favorite fruits pineapple historically grown in the royal gardens and still growing the victorian way in cornwall [Music] these are cornish pineapples growing at the lost gardens of heligan in the only working manure heated pineapple pit in britain it took three years to grow the first fruit and the team here were so excited they decided to mark the achievement by sending one to the queen as helligan's archivist candy smith explains it was the queen's golden wedding anniversary and so knowing that the pineapple was her favorite fruit we decided that we would deliver her one of the first crops it had taken a huge amount of work restoring the pineapple pit which looked like this before work began was just one small part of the massive restoration project which has been going on at heligan for 25 years the gardens were really created by four generations of the tremaine family and occupied heligan from the early 1600s right through until 1920. two world wars had seen the house used as a military hospital and base then rented out and the gardens fell into disrepair we came upon them in 1990 when they were totally overgrown what were the gardens to the house had not been tended for around 30 years or so the transformation of the gardens is staggering but learning how to grow the exotic fruits the victorian way proved almost as challenging as gardener nicola bradley explains if you've got the heating and the humidity then that's fine you can grow pineapple at home no problem the problem comes when you're growing them in this way with this structure without the use of modern technology the team had no written instructions they just used trial and error and shoveled a lot of manure so the actual part that i'm standing in now is one of the side trenches and there's one on either side and this we stack with really fresh hot manure and that will give off a heat as it decomposes and we have this honeycomb venting in the wall which the heat travels through and then travels down through this sort of gap in the wall here and as heat rises it comes out of the other side the honeycomb venting into the growing chamber and just provides a nice gentle steady heat throughout the winter months it probably takes about four people a whole day to barrow the manure in and it's a very physical job but strangely satisfying really satisfying this is how pineapples would have been grown in royal gardens dating back hundreds of years pineapples started to be grown early on in the 1700s i'd say they were probably at the height of their fashion in the late 1700s going through to the 1800s and were huge status symbols it would have been really quite important for them to produce very high quality pineapples and after adopting those same labor-intensive practices the team at heligan got their reward no one was more delighted than their royal neighbour we were lucky enough to have a private visit by prince charles in june 97 and showed prince charles these buds on the pineapples it was wonderful to watch this exotic fruit in the making and then by october we had i think it was five or six fruits we decided that the first one had to be tasted by staff in case it should taste of horse renewal and it was indeed delicious it was like nothing we've ever tasted before the second fruit was then packaged up for her majesty and the third fruit was sent to prince charles despite their success the team won't be supplying supermarkets anytime soon in an average year or a good year we probably produce a couple of dozen fruiting pineapples if you add up the manpower you're probably looking at about a thousand pounds for a pineapple which does make them very expensive the 19th century gardeners would never have got to taste this prized produce but times have changed at heligen it's like all good things doesn't it take ages to produce and then yeah devour within minutes but um but enjoyed by everyone yeah when it tastes good it's really really worth all the hard work [Music] you've cooked with pineapples a lot haven't you i mean your restaurant's in cornwall and cornwall is almost tropical isn't it yeah it is yeah yeah okay so this is a pineapple dish as i understand it and one an invention of one of the most famous royal chefs monsieur who is george the fourth chef at the beginning of the 19th century what are you going to do what's it called this dish is called pudding danas al royal is french it should be banana but it's french for pineapple absolutely and it's another one of those royal recipes that's just really extravagant in fact it's bonkers so we're going to take some sugar over some egg yolks just like that and we're going to whisk those together because the first part of this dish we're going to make is essentially a custard yeah but a custard like i've never made before so i'm just going to whisk these egg yolks and sugar together until they start to go nice and pale so basically we've blended the sugar right into the egg yolks just to my left michael we have got the pineapple skins just in infusing into some cream okay well aren't they rather bitter they are um but this this dish is so sweet that actually it's quite clever because it lends a little bit of sort of bitterness to it so you can just see our egg yolks and sugar change in color because pineapples were so expensive and exotic weren't they in olden times so they must have wanted to make the most of them the wonderful taste of them and i think it was because they were so difficult to yeah even in corn even in grow okay so we've just emulsified the sugar and the egg yolks together over here we're just gonna pass this mixture which is basically the infused cream and i've never ever done this before so this is a new one to me okay so now back over there like that and we pour this mixture back into the pan back into the pan getting everything in like so so basically we've stained we've just got this really sort of infused pineapple custard there's a waft of pineapple in the air yeah from this like i said and it's always fascinating for me seeing these old historic recipes and these old-fashioned techniques and what they did which is great so we're just going to turn the heat up a bit as well so like like so this is the sort of dish that made mushy george the fourth chef world famous i think yeah and it's and it's really kind of interesting um because also as well pineapple juice is very acidic yeah really silly and doesn't often fare well in stuff like egg yolk sugar sort of custards like this but you know it works so how did mr karim solve that problem well i think there would have been a lot of research a lot of kind of trying these recipes out and i think it was about as much about sort of things maybe not necessarily working but making sure there was always that extravagance and that's looking good looking good yeah these molds you use plastic now don't you in those days molds were terribly popular terribly fashionable actually i think it was rich people who had those wasn't it the copper ones yes yeah poor people had tin tin molds didn't they so what we're doing here now we're adding some pineapple syrup so we're just putting that in bit by bit so you've basically got this really lovely infused kind of pineapple custard you're getting that pineapple flavor in every way everywhere from the skins everything now we're just going to gently pour this into our mold like so nice and gently and fill it up now this is kind of like the base at the base for an ice cream but back then they wouldn't have been churning so it is literally just going all in just to the top like so and the best thing to do here is it is eventually those air bubbles will pop but we're going to let that settle and what we'll do we'll just take off the top and just you see underneath we've got that custard yeah and then we'll just take that off so we just let that settle first okay so that is the first half done ready to go right next we're going to go on to the bottom half it's complicated you're earning your money i am so we've just got some whipped cream okay some pineapple that we've cooked in syrup some pistachios love pistachios and we've got some beautiful diced pear so we're just going to literally put those ingredients into this cream oh this is an assembly and now in with our pineapple and it's you know i would i just would never think of putting these two things together like this it's it's so it's fascinating for me to kind of just do this piece would you combine pear and pineapple normally um i don't see why not no but it's not something you do no it's not and just the way that this dish like i said it's just two halves of utter madness right i've just combined that like so so in there we've got our whipped cream our pistachios our pineapple and our pear right okay i suppose the the pear is a kind of softer taste and the pineapples are sharper taste so maybe they go well together we'll find out we'll find out so just in there like so very rich again it's very typical another rich royal recipe yeah okay so that's in there like so now just like this michael right to the edge keep that mold in place because you don't want to move it you want to keep it really firm in place so you can get that fruit right the way to the edge and eventually everything will just find its own way in because you want the fruit to lock just all get in there so there's no gaps okay so all the way around like so so you spend a bit of time padding it down yeah and just eventually it will start to get nice and smooth like so but it it's not going to set is it that's the next part oh sorry i'm getting ahead of myself right so you've got that nice and smooth kind of surface like so now that's going to go into the freezer for several hours but before it does i'm just going to let both of them settle okay while we wait can i show you this yes looks like an ordinary pineapple doesn't it but it's not but it is it's a decoration in olden days but right up to today at banquets of course they were exotic and everything in the olden days but there's still a lovely decoration now that royal banquets you'd have as many as 80 of these pineapples as decoration on the table for the first three courses and then when the time comes for the fruit course for the fourth quarter the fifth course yeah look look how do you think of that look at that it's in there it would you like a slice yeah please there we are lovely hmm presumably it's tipped out with a bit of fanfare and a bit of business and all that kind of stuff it's such an acidic fruit though um a little palette cleanser absolutely for your next course but it's just a lovely idea right where are we with these come over here oh right oh my goodness have a look under there you might find something okay all right okay i'm gonna actually heavy these things aren't they look at that oh look at that oh a proper royal pudding it is it is in there this is unbridled extravagance on a play test i say fancy sms maybe come on anticipation grab our plate yep oh i say oh look at that oh it looks good how regal is that it proper recorded [Laughter] oh look at that you get two puddings in one house you want to let it come up to temperature as well yeah so you know a good sort of 10-15 minutes out the freezer hmm oh totally different textures right there the top is fantastic i didn't expect the top to be like that really well no i i really think because of the amount of pineapple juice and syrup that's in that custard it really works it's got like a condensed milk texture it has a lovely pineapple flavor and there's a wonderful contrast with the bottom which if anything is a little bland but it's got those little explosions of pineapple in it yeah yeah because essentially it is just frozen whipped cream look perfect perfect m which is something like a commonwealth bang prep absolutely absolutely perfect hand to this program see you next time

Channel: Real Royalty

Views: 207,428

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, queen elizabeth II, queens platinum jubilee, queens platinum jubilee celebration, the queen, celebrating the queens platinum jubilee, royal family, royal eats, kitchen lessons, how to, former royal chef, buckingham palace, british food, prince william, prince harry, windsor castle, royal chef, royal recipes, full length documentary, 3 hour documentary, royal christmas pudding

Id: gDKMzjceJi8

Length: 173min 40sec (10420 seconds)

Published: Fri Mar 25 2022