The Royal Origins Of A Full English Breakfast | Royal Recipes | Real Royalty With Foxy Games

[Music] hello i'm michael burke welcome to a brand new series of royal recipes this time we're at western bird house formerly a grand country house now a boarding school which has played host to royal visitors for over a hundred years in this series we're delving even further back in time to reveal over 600 years of royal food heritage you play amberlin and i will play henry viii and we've been busy unlocking the secrets of britain's great food archives discovering rare and unseen recipes that have been royal favorites through the ages from the earliest royal cookbook in 1390 it's so precious so special that i'm not allowed to touch it to tudor treats from the court of henry viii i can't wait for this one two three we'll be exploring the great culinary traditions enjoyed by the royal family from the grand to the groundbreaking as well as the surprisingly simple i did think that was going to be a disaster as we hear from a host of royal chefs prince philip would walk past or pop his head in what's for dinner what we having yeah oh yeah it's not just a normal kitchen and meet the people who provide for the royal table it's okay for the queen it's okay for everyone welcome to royal recipes [Music] this time on raw recipes we'll be looking at breakfast traditions down the generations as we discover how the royal family enjoy perhaps the most important meal of the day coming up imagine eating all this kind of stuff for breakfast chef anahar rustles up an edwardian full english oh perfect never doubt me michael paul ainsworth gets a flavor of just what makes a royally good breakfast brew i'd have that any day over a cup of coffee that is amazing and we catch a rare glimpse of some of the oldest cookbooks from the royal kitchen there are ingredients like herons and porpoises this really is a different time of [Music] eating hello and welcome to the royal recipes kitchen with me is executive chef anna hart there's an old saying isn't there anna that you should breakfast like a king you should lunch like a prince but you should dine like a pauper now which of those are you going to do today i'm going to do part of an edwardian full breakfast now that is a challenge i mean this is an edwardian full breakfast edwardian of course the edward is edward vii he'd have chicken he'd have pusan he'd have guinea fowl he'd have woodcock in season he'd have what they call meat in jelly i think this is pigeon in aspic all that and you're going to do a boiled egg now michael not just any boiled egg i'm going to do off anco cut with smoked haddock wow okay that doesn't sound like an anti-climax how do you do it the first thing i'm going to do is poach uh my natural smoked haddock okay that's not very yellow is it well no uh if it's yellow some food coloring has been added so i'm just gonna poach this this won't take long maybe two or three minutes what are you poaching it in i'm poaching it in just give my hands a bit of a wash um i'm poaching it in some milk drop of cream some peppercorns and one bay leaf so i'm going to chop some chives while i wait for that to cook i don't rather ridiculed it as just a boiled egg but it's quite a substantial dish in itself this i mean imagine eating all this kind of stuff as well as the earth on for breakfast i can't i can't breakfast has evolved so much down the centuries hasn't it when you had the um early hanoverian kings in the 18th century they would have breakfasted off cold meat and cheese and beer well the water well the water wasn't very safe so that was a good excuse for having beer at breakfast and then when you got into the later hanoverians the prince regent he'd have cake and hot chocolate and loads of booze hmm when he died he was 24 stoned you know oh my goodness built like a barrel i'm not surprised if he was eating cake and booze for breakfast but it wasn't until the victorians that we really started to get the modern breakfast and bacon and eggs and all that sort of stuff but bertie later edward vii he went in for things in a big way is that boiling over no it's just about to come up now i'm going to take it off um and the liquid you live dangerously you look dangerous the liquid that we're actually uh cooking the haddock in we're going to make a bechamel sauce with i like bechamel source originally done by a french aristocrat and named after a financier in louis xiv's court you're meant to say do you know everything michael do you know everything michael no but i can look it up oh guess what there's butter in this dish absolutely bechamel sauce is basically butter and flour into a roux and then you cook the roux out just for a few minutes and then you pour hot liquid on top so that's kind of a really important part it's a it's a common mistake that people make that they think bechamel is just they pour their cold milk on top of it and what you'll get is a lumpy bechamel it's a lovely creamy saucer isn't it it is a lovely creamy sauce and it's extremely versatile so i'm just going to stir in probably about half of this i'd say so that is warmed milk yes this is the this is the actual poaching liquid that we cooked our hadakin so this will be a slightly thicker bechamel than i would normally make because the juices that are going to come out of the fish when it cooks soaking up do they yeah so that's done there that's cooked out silky silky smooth so i'm going to add almost all of this to the bowl but i'm going to save a little bit back why because i'm going to top it up at the end so now we're going to flake our fish into the bechamel yes you don't want to scrunch it up too much do you no you want to keep it it does it does come apart beautifully doesn't it into those haddock flavors it's wonderful fish haddock isn't it it is a wonderful fish and the smell of that is just such a nice uh mellow uh pleasing smoked fish it's not like a like a smack in the face that some of those kind of artificially smoked and dyed haddock can be like so i'll just give it a gentle fold so this is going in the bottom this is going in the bottom of our cuts now is cacot the dish cacao is the dish but a cacao can be a number of different dishes it doesn't have to be just a dish with a handle it could just be like a large ramekin but it has to be this more or less his size um more or less this size and always round i think as well yeah yeah well you wouldn't want corners because you wouldn't be able to get it get it your lovely sauce or some of it would escape into the corner you wouldn't get your spoon in there and that would be a real shame now we're going to crack our beautiful duck eggs and these lovely big eggs do they have to be duck eggs they don't have to be what's the advantage duck eggs are bigger there's another definition of kokochi now oh yeah it's a french slang term for a lady of the night oh really anyway we won't go into that oh no ah some parmesan just on top ah now that's going to give it a real absolute hit of flavor isn't it absolutely so it goes into a bainery which already has hot water in it and this will help kind of speed up the process right so you've already boiled some water a little bit beforehand so it doesn't have to come up from cold okay okay and a boundary it's a bath mary's bath okay um so if you wouldn't mind popping it into the oven and it's hot you say so it is it's already hot so oh one last piece i nearly forgot oh don't forget don't forget i'm gonna put a little bit of oh you saved some of this a little bit more sauce to go on top i just don't want to waste any of this just go around the edges i've resorted to the whisk now yes i have i'm not beating something up i'm not happy michael no i've noticed this you're a rather aggressive woman on the quiet i think oh dude i wouldn't like to get on the wrong side of your whisk okay it's a little bit just on top that's a clever idea though isn't it thank you for saying so michael so you want to pop that in the oven you'll find another one already in there that you can bring back okay oven should be at 170 degrees and we'd cook that for 10 maybe 12 minutes okay okay don't burn yourself yeah thanks very much they look really really good okay that's great news a race against time this nice work there we go we're going to finish it with some chives and i'm actually going to finish it with just a little bit more parmesan oh i can't help myself i love parmesan too all right okay yep now gonna take them out yep one two three and i have some toast that i have just good for you so um would you like me to cut them into soldiers for you since it's breakfast oh yes please great terrific you have a soldier okay i have a soldier we'll stand to attention after you okay oh oh perfect do you know i thought for a moment they were hard-boiled you know i thought you never doubt me michael i've learned that i've learned that i'm going to balance it on there the fishy taste has come up even though i didn't get any fish that time i love the bechamel love the eggy i'm going to eat them separately great combination i don't think i'll have room for the guinea fowl the capens the chickens the woodcock who needs that when you've got earth on cocot with smoked haddock a breakfast fit for a king a staple at the royal breakfast table today is a good cup of tea a tradition that was established by the middle of the 18th century a home-grown cuppa has tickled the taste buds of one of our modern day royals michelin starred chef paul ainsworth is in cornwall to find out more about this regal brew 200 years ago when society's most fashionable members began to take to tea no one would have ever imagined that one day we'd be growing our own but that's exactly what's happening right here just up the road from where i live the tea plant is actually a variety of camellia called camellia sinensis britain's first tea plantation is in the botanical gardens on the trigothan estate near truro jonathan jones is the man behind the hundred acre project so when did you plant the first tea and how's that evolved over the centuries well the first camellias for ornamental purposes over two centuries ago but the first camellia for tea was actually only in 1999. the first tea was produced from that and sold in 2005 you know we've been able to put the englishness into english tea for the first time um you know create the most british tea in history and people thought well who cares about tea but if you're british it's what's in our veins almost we grow up with it don't we we brits might drink a lot of tea but it's only in the last 20 years that we've started growing it and the success of the plantation here is partly due to the cornish weather why is the climate so good here for growing tea if you look at our daily weather temperature we're usually warmer than darjeeling in india which is kind of the champagne of tea so we have lots of things growing here bigger and better than they actually do in the himalayas estate here has been owned by one family the boss gowens for nearly 700 years renowned as botanical innovators they cultivated the uk's first outdoor camellias so it's no surprise they pioneered british tea growing but before paul gets to try a brew there's picking to be done hard work but therapeutic isn't it it is yeah yeah thank you very much is there a cup of tea at the end it definitely is i hope so so jonathan have you come to the attention of the royal family yes in fact the royals drink a lot of tea and they love it and this bush right here yeah was planted by prince philip and six or eight weeks ago we processed this especially for him presented it as the most royal tea ever grown in the uk and uh the taste was amazing thank goodness and he he actually said tastes like tea [Music] once the tea leaves are plucked for a black tea they're allowed to wither before being rolled and then dried and your smell should be great isn't it man yeah that's amazing the amount of rolling and drying is one factor in determining how the tea will taste i imagine even like that you could pour some pour some hot water over that let it infuse that would be quite green yeah but if you kept it a few hours in fact accidentally i often put it in my pocket or a coke and the next morning i think where's that teeth smell coming from please tell me you'll take it out of your pocket yes of course [Music] from bush to cup the process of making black tea can be as little as 36 hours paul and jonathan have a selection of home-grown teas to mix together to make a breakfast brew it doesn't look very strong but this will blow their socks off so a little bit of that it's a punchy complex tea that can withstand a dash of milk and compete with coffee we've got now six or so different gardens in here from around the estate we put a little bit of assignment there about five to ten percent of assembly from assam itself from congee yeah and that should complete the blend and be a true breakfast tea yeah fit for royalty in fact [Music] so tell me jonathan other than prince philip planting a bush here what other royal connections are there prince charles the other day in fact on tuesday tasted some of our new breakfast tea does he have a favorite earl grey loves it with honey so now we've got this infused let's see what we've got and there's liquor looking good yeah and the smell that is amazing so now we have to taste go ahead you are a master that was all by eye as well that is lovely i'm sorry but i'd have that any day over a cup of coffee fantastic the result yeah i would i would that is amazing a breakfast tea that makes a stir in buckingham palace and gets the paul ainsworth seal of approval how can we possibly top that a recipe combining coffee bacon and polenta might just do it anna you you've got a dish now uh that doesn't use tea it uses coffee yeah the other thing that gets people up in the mornings what are you gonna do that's right i'm going to do uh coffee and maple glazed bacon which is a really good brunch dish brunch not breakfast but brunch exactly so how does it go so i'm going to roast some tomatoes first so i'll cut them in half now this goes well with bacon what's the what's the story here well this absolutely goes well with bacon i think it's the kind of natural sweetness of tomatoes that make the saltiness of the bacon sing so they're a good marriage well bacon you know it's kind of everybody's favorite breakfast thing you know butters in the morning and everything i mean not just uh not just us but the royals as well you remember prince harry was um best man at william's wedding well he was put in charge of some of the wedding festivities and all that sort of stuff particularly the following morning where he organized very special bacon butters for what i think he called the party survivors the bacon was special because it was called pea meal bacon it was cured with ground dried peas but it used to in the olden days be a way of curing bacon before refrigeration so you could ship it abroad and that's what they had the morning after the wedding but you're doing something slightly different that's right yeah so i've just seasoned the tomatoes before we pop them in the oven okay and i'm gonna put a little bit of pepper on them which is quite nice and some thyme just over the top you don't have to do much just leave the thyme over the top of the tomatoes so they'll just kind of infuse with the flavor right but what's really important is a drizzling of olive oil so this will actually help the thyme kind of get inside the infused tomato so this goes the oven yep if you want to pop that in the oven it should be at 180 and i think about six to eight minutes okay six to eight minutes yeah here we go right where's the bacon so yeah we're just heating up our pan the pan needs to be really hot that bacon smells smells really good now this is streaky bacon yes i'm a big fan of streaky bacon the ratio of fat and meat just makes it so much more tasty oh and it smells so wonderful doesn't it yep there's something about bacon in particular yeah good quality bacon yeah you can always tell by the water content that's in it so if this was a lesser quality bacon by now water would be coming out of it where you can still see that this smoke that's coming off is that it's frying we've become you know really quite keen on going out for breakfast and brunch apparently we spend 76 million pounds a day going out for breakfast and brunch a day a day so i'm going to strain off a little bit of this uh fat yeah but also i'm going to add the coffee in now now is that just the flavor or what's what what's what's the story with the coffee i really believe that coffee is a great flavor to go with bacon um not too much not too much but yes when i would ever cure my own bacon at home i would always put coffee and maple in the cure and what is it about the combination of those two flavors do you think that that well i actually think maple tastes of coffee if you have a smell there i actually think maple is a similar flavor it's coffee yes there is something similar to it yeah i've never thought of that before and it all says breakfast yeah that's looking real yeah this is looking good these are just about ready actually maybe we should check on those tomatoes yes yeah yeah you're right how do they look they look pretty good to me yep yeah look at this wonderful wonderful yeah color they smell nice too where do you want them um on the board would be perfect okay okay there we go so next i'm going to make the polenta right there's lots of different ways to make polenta so today i'm going to make it with chicken stock and a little bit of butter i just think the flavor goes really well with bacon um but perhaps closer to dinner time you might want to add more dairy maybe a bit of milk some parmesan things like that a heavier version of it so this is a lighter one but this is a lighter bruncher version now tell me what you have to watch out for with polenta well you need to be fast when you first add it in and then it's about kind of stirring it every so often to make sure that it's fully cooked um i'm going to put a pinch of salt in our stock for seasoning and you want to bring your liquid up to boil so i'm going to shoot the plenty in really quickly and just give it a whisk and the one thing you don't do gradually no important to really stir it around and whisk it up at this stage yeah because you don't want it to go lumpy you can almost see the polenta sucking the liquid in kind of thickening up almost immediately oh gosh yes look at that as it starts to thicken yeah i'll start to add in a little bit of butter give it a bit more um richness [Music] i think it's looking good though yeah it is looking pretty good done done right we are ready to serve okay okay so oh yes look at the way it's sliding gracefully down isn't it we have our beautiful crispy glazed bacon which is what you always want and then we have our tomatoes oh that's terrific isn't it yeah and would you have this with some crusty bread or absolutely crusty bread nice cup of tea well i was thinking more of a glass of wine if it was brunch and then just to reinforce that lovely thyme flavor a little bit of thyme on top oh terrific are you ready i am more than ready no okay there you have it you have a coffee and maple glazed bacon with polenta after you okay i love bacon yeah so do i can i get in there hmm well that's really nice isn't it the bacon has got that marvelous bacon tang it's just an overlay of glazing and sweetness and a bit of the tomato for another bit of freshness and the thyme is just wonderful there's a taste on the top fabulous for brunch fabulous for the survivors of a royal wedding party that's what i'm gonna have for breakfast next rich and luxurious this is a royally tasty upscaling of that great breakfast staple the bacon butty [Music] a good bacon sandwich requires good bread and prince charles it seems is very particular about his bread [Music] carolyn robb a former private chef to the prince and princess of wales and their children remembers rising to the challenge to cook the family's favorite loaf today i'm making soda bread which is a great favorite of mine and it brings back a lot of fond memories from making it at highgrove for the prince wales was his favorite bread and it was something that we always had around it's really quick just mix everything together and it goes straight into the oven [Music] first of all i'm putting the plain white flour in save that through okay i'm also going to serve the malted granary flour although it's got bits in it um it's still good just pop it through the sieve and before i put that through i'm also going to add in two teaspoons of bicarb and i'm going to serve this now i'm going to add in a teaspoon of salt i've got some my sea salt crystals now i'm going to put the fresh herbs in some time because one of the nicest things about making bread at high growth meant you could leave the kitchen for a while and go out in the garden to pick some fresh herbs i always really enjoyed [Music] next i'm going to add in some chives obviously chives bring a slightly oniony flavor to the bread but it's quite subtle i've added the herbs in next i'm going to add a little bit of butter now the last thing to do is to add in the liquid most breads you spend a lot of time kneading it whereas with this bread it's the opposite we don't want to overwork it so the less handling it has the more soft the bread will be so just going to mix this in with the knife this is buttermilk if you can't get buttermilk or don't have any it does work with yogurt or yogurt and milk as well and it's really important that once the liquid has been added we work really quickly as soon as you do that the bicarb starts to activate i'm going to tip the dough out onto the board and finish off working it by hand it's a fine line between getting it just right and just too sticky or just too dry another thing i really enjoyed about making this bread was that the flour that we used came from shipton mill they used to mill the wheat from high growth there so it was very special to be able to go out and buy bags of flour where you knew that the wheat was actually home-grown never used such good flour as that anywhere else once caroline has shaped the dough into a large ball she places it on a buttered baking sheet i'm going to slash it that way and cuts a traditional cross into the dough and the same again before sprinkling it with sesame seed and linseed she then pops it into a preheated oven at 200 degrees celsius [Music] [Music] dead dog oh pippy the soda bread is baked for 30 to 40 minutes until golden [Music] i'm just going to test to see if this is cooked the way we do that is turn it upside down and tap it and it makes a really nice hollow sound so we know that that's cooked when i made the bread for prince charles we would either make it into sandwiches he had a very special sandwich that he always had at lunch time really delicious with homemade pesto and parmesan otherwise it was used for toast it looks perfect inside so you can see a little bit of mottling from the fresh herbs in the bread and you can also see the nice crunchy bits from the malted granary flower the only way to really test this is to try a piece which i will do now and i do love warm bread it's very difficult to stop at one piece when it's just out of the oven that's really nostalgic that takes me back that lovely smell of thyme and malted granary flour definitely takes me back to my time in the kitchens at highgrove there's an endless fascination isn't there anna with the these glimpses into the inner workings of the royal family yeah i think people want to kind of feel like they're real human or they can see similarities in them and their family and that makes them feel i guess more connected different from us though i mean if you get into some of their tastes and everything prince charles is said to have anyway whenever he goes away you have a breakfast box with six kinds of honey in it that's pretty picky and fastidious yes it is but maybe i'm a little bit like charles i i like to bring tea wherever i go oh you do yes i do so you know what kind of tea um tea from home the same tea that i drank when i was a young girl yeah but it actually we tend to think this is all very modern you know the mass media and what prince charles does and all that sort of stuff but we actually know quite a lot about what queen victoria liked and didn't like because her diaries were published i mean she like for instance actually these things yeah now marrow on toast delicious instead of butter uh marijuana toast perfect it feels as though we know a lot more today about royal domestic life because of i know the newspapers the radio the television and their interest but excerpts from queen victoria's diaries were published during her lifetime and these documents fulfilled much the same purpose in the past as they do today royal pr revealing selected titbits about her favorite snacks was a way of giving the nation the tiniest peak behind the palace walls but it wasn't the first time the lid had been ever so carefully lifted on the secrets of the royal kitchen social historian dr polly russell went to the british library to leaf through a regal cookbook from 1655. this beautiful little book here it's called the queen's closet opened and it was written by someone called wm now the queen that it's referring to is henrietta maria and its intent aside from being a cookery book was really to try and rehabilitate henrietta maria in the eyes of the nation and what the book does is invite you into the most intimate private space of the queen it was published in 1655 by which time charles the first had been executed and henrietta maria was living in exile but once puritan rule had taken over in britain there was an opportunity to try and bring her back as a domestic goddess [Music] there are two parts to this book in the first edition the first is about medicinal remedies the second part of the book was for conserving and preserving and making sweets and some of the examples would be to candy sockets of oranges lemons citrons and angelica well given that sugar is fantastically expensive and that oranges and lemons would also have to be imported from abroad you get a sense of how wealthy you would have to be to be able to make much of this food with the monarchy overthrown it was the perfect time for some positive royal pr the public's interest was piqued and the book was a commercial triumph this small very beautiful cookery book played its part in reestablishing the royal family amazingly though this isn't the first time that we have evidence of cookery being important in establishing the reputation of the royals the british library is also home to the oldest english cookery book in existence it's so pressure so special that i'm not allowed to touch it only a specially trained conservator can actually hold it it's a 20-foot vellum scroll vellum being calfskin written by the scribes of richard ii in 1390 i mean this is absolutely thrilling now the scroll is called the form of curry which was the medieval word for cookery and this really is a document which takes us back into the medieval kitchen there are 196 recipes ingredients like cranes and herons and porpoises i mean this really is a different time of eating the 14th century was a tumultuous era up to half the population had been wiped out by the black death and the peasants revolt of 1381 had rattled the ruling classes the scroll and its recipes were designed to emphasize the power of the royal family and cement the status quo there's a recipe for something called pondorage which was effectively a sort of pork meatball roasted and turned on a spit while somebody would have painted it with a mixture made of spinach that would have effectively created a green ball that would have looked like an apple and so these kind of games and trickery evidence that richard ii is powerful and clever and important another book featuring recipes from the court of the restored king charles ii was a reflection of the public's fascination with all things royal [Music] lamb's royal cookery published in 1710 contains recipes from one of the longest serving royal chefs of all time patrick lamb there's a recipe here for olio it involves a neck of mutton pork six whole cabbages two dozen larks i mean it's quite extraordinary and in the end you pile it into some enormous sort of mountain of flesh and uh vegetables and then you put hogs ears and trotters on the top so lamb's food is absolutely about display however in amongst this extraordinary opulence there's a recipe here for spinach toast involves cooking spinach and mixing that with eggs and topping that onto bread so it sounds almost as though it could be a snack featuring everything from the smallest dish to the most lavish banquet books like these certainly had the potential to shape public opinion of the monarchy and some of the recipes have stood the test of time including a centuries-old royal snack an apricot glazed apple pastry now anna you're gonna make a recipe from patrick lamb remember he was that he was the chef of four monarchs in the 17th century produced a cookbook got it here didn't call them recipes look they were called receipts in all the particular branches of cookery now in use in the queen's palaces so i'm going to make taffety tart today um it's a delicious i guess you could say snack perfect for 11 sis and the first thing that i'm going to make is the caramel to cook the apples so i'm going to put the sugar into the pan the pan is already quite hot now so that it will hurry up the kind of caramel process and then as it starts to melt i will then add the butter and then when the butter is melted i will add our apples and we'll caramelize them down so they're nice and soft although it's uh out of patrick lamb's or 17th century cookbook i think it goes back a lot further than that 100 200 years earlier on tudor times henry viii elizabeth and all that kind of thing really old recipes but it's hard to believe that something with so much kind of technique could have been done all those years ago so if you have a look at the pan now you can see the caramel is changing color yeah and you can smell that kind of lovely caramel buttery smell it's probably right it's pretty sophisticated for a very old say this is pretty sophisticated um well can you do it michael i'm sorry apple's going in now you can see lovely hot foaming caramel that apple's going to go in now now what apples are they these are bramley apples so they're quite tart so as this is cooking down i'm going to cut the pastry okay okay so we have some puff pastry over here now instead of using flour we're actually going to use icing sugar yeah i saw you scattering the icing sugar so this is kind of a i guess an another way of rolling pastry but that it adds like just a little bit more sugar into the pastry because traditionally puff pastry doesn't really have any sugar in it so i'm going to just give it a little snack for somebody with a sweet tooth isn't it that's it that caramel and all this icing sugar and everything we go okay so i'm just going to cut it around all this sugar of course would have made it very very expensive in 17th century and even 18th century terms well i think we take for granted the convenience that we can just buy a bag of sugar down the road i mean where sugar came from back then wasn't just down the road so it wasn't that easy just to get your hands on it was only the wealthy really wasn't it absolutely um so i've cut the disc there that's ready to go so the apple will take probably i'd say another at least five ten minutes to cook down when it's lovely and soft and brown then you need to cool it completely you can't make it with a hot mix what would happen if you tried well the pastry would fall apart it you know the butter and the pastry would melt so i actually have a bit of mix that i made earlier on and all that i'm going to add together yeah nice and brown caramelized well it's going to smell even better now and i add a little bit of lemon zest so a bit of lemon zest goes in just to give it a bit more kind of of a perfume flavor lift it a bit yeah give that a bit more okay and now i'm going to give it a stir and then i'm going to spoon the mix on you're doing it exactly the way they did it in the 17th century do you think would patrick lam if he was looking over your shoulder saying oh yeah do it that way well this is my version so i'm sure he would approve i'm sure he would approve okay i'm gonna put a little bit more apple in it now and then i'm just gonna egg wash the edges to kind of seal the next layer on top that looks really rich doesn't it yeah and it smells good and so you're going to place the top of the pastry yeah on top there just just give it a little bit make it all neat a little bit of pressure yeah okay that looks really really good then place another sheet of grease proof on top and then your baking tray on top again because you want to kind of give it a nice bit of pressure so it's lovely and flat and michael but it's relatively simple isn't it i mean patrick lamb did these are fantastically elaborate coronation dinners and everything but this was when he was just doing snacks yeah well for a snack i think it's still quite an elaborate snack if you think this is an instead of having a simple biscuit at you know 11 o'clock that this is you know a bit of work puff pastry caramelize your apples a super chef's dish fit for a queen fit for queen so um we're going to bake that in the oven at about 180 degrees for 20 to 30 minutes okay now what you up to so our glaze has come up to boil now so this is ready that looks wonderfully gloopy doesn't it yeah it's delicious a little bit apricot glaze okay so i'm just going to brush this on top and this just gives it a lovely shine gives it a lovely finish it's going to make a mess though isn't it well i don't think so i think we might fail down the front you know i [Laughter] okay so give this a nice oh doesn't that sound good wow nice crunch hmm this looks good i'd rather have this than a ginger biscuit at 11 o'clock so um what goes very nice with this is some caramelized apple which is lovely a little bit of even more sweetener but these are sweet apples these aren't bramley apples that we're garnishing this with and then we're going to have a little bit of clotted cream not for slimmers this one is it no certainly not [Music] and there you have it taffety tart with caramelized apples and cluttered cream why taffety by the way well i think it got its name from taffeta the material because it was similar in appearance it was lovely and kind of smooth and had this kind of crisp stiff kind of texture of it okay oh dear how did we get in it spoons here we are i've got a knife okay yep shall i go in first all right sorry mike no no no no no chivalrous to the end i just love the crunch of that the sound is just glorious that is so good you can have a nice little spoon there michael that's smaller than your spoon you'll notice that way i can have more that's delicious the caramelized apple is just perfect oh yeah there's a good one oh try it with the cluttered cream i love in fact i'm gonna try it again hmm i should've said i haven't oh it's squidgy but flaky come on you little beauty oh with recipes like this you can quite see why here's a chapter four monarchs all the way from the 17th century but perfect for today have it for lemons skip lunch join us next time for more royal recipes [Music] you

Channel: Real Royalty

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Length: 43min 35sec (2615 seconds)

Published: Tue Feb 16 2021