Jamie What to Eat This Week S01E03
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CreativityTranscript
00:00Summer time is here and there's some incredible British fruit and veg bursting with flavour
00:12and ripe for the picking.
00:15From succulent strawberries to tiny cherry tomatoes that are like miniature flavour bombs.
00:20These are the incredible ingredients that are best right now.
00:24They're at their most delicious, most affordable, better for you and the planet.
00:29So if you've got a little bit of time to make something special, I've created some
00:33exciting meals for whatever the occasion to make the most of what's in season, taking
00:38fruit and veg to the next level.
00:42What a dish.
00:43From epic ideas for upgrading your roast dinner, come on, to delicious vibrant soups, the freshest
00:49salads and sizzling on the barbecue, getting that flavour of now.
00:53And in creamy sweet puddings and tarts, absolutely gorgeous.
00:58So join me at home in my shed as I spend the year cooking what's in season, in the
01:03hope that it inspires you to have a think about the way you cook, shop or even grow
01:07your food too.
01:08And that, my friends, is definitely the flavour of the summer.
01:28I absolutely love plums, they're just perfect.
01:33So fresh, the sweetness, tangy.
01:38When they're in season, like right now, at their best, right now, savour them.
01:43They're like amazing.
01:45It's the skin.
01:46It's got this like superpower flavour that's just kind of electric and sort of like just
01:51so full of flavour.
01:52When things are in season, there's always a glut, but when we cook them, we can enjoy
01:56it for the whole year, turning it into jams and chutneys and pickles.
02:02So I'm going to turn this into a nice little compote.
02:06I can have it for breakfast, I can have it with roast dinners, you know, like apple sauce.
02:11Absolutely beautiful.
02:15I always love it when you can hear the birds, it's like that nice time of year where everyone's
02:20kind of happy.
02:22Birds making hay while the sun shines, what a joy.
02:36I'm using these juicy fruits to make the easiest sweet and sticky sauce to go with a summer
02:42treat of roasted duck and a fresh watercress salad.
02:46My simple crispy roasted duck with a spice plum sauce, perfect for summer celebrations
02:51without the stress.
02:55One of the things that have always fascinated me is the relationship between like crispy
03:00skin and rich food and then fruit.
03:02That way of using sourness and sweetness to make deliciousness.
03:07So that's what I want to do to celebrate these beautiful summer plums.
03:10And even though this is going to be a really nice little date night meal, right, it's going
03:13to feel a little bit posh, it's really simple, really, really simple.
03:17So first up, I want to get some olive oil on the duck.
03:21So now it's going to be sticky.
03:23And then this is Chinese five spice, one teaspoon.
03:27It's got a lovely mix of different fragrant spices, cinnamon, star anise, fennel seeds.
03:33And you can see it sticks to the skin really beautifully.
03:37Couple of teaspoons of salt all over it like that.
03:42Then I'm going to grab some herbs like thyme, maybe a little bit of sage, give it a little
03:48rough up and we'll stuff that in the cavity just to flavour the duck in the most beautiful
03:54way.
03:55We're going to cook this now for two hours at 180 degrees Celsius, which is 350 Fahrenheit.
04:00It's going to be delicious.
04:01So let's get it in.
04:02I've got a pan here of lovely potatoes from the garden, super in season, parboiled for
04:18about 20 minutes, just so they're nice and soft.
04:23And while they're hot like that, this is a really good time, really good time to flavour
04:29these and make them incredible.
04:30So get yourself a bulb of garlic.
04:33This is my garlic, fresh.
04:34I'm very excited about it.
04:37When you roast garlic in their skins, it's actually an incredibly mild and sweet, delicious
04:43aroma.
04:44So this with the potatoes is going to be amazing.
04:47Let's get the duck out of the oven.
04:48Smells incredible.
04:49Look at that.
04:54Gorgeous.
04:56So this is sizzling away.
04:58One hour in and you can see we've got this beautiful duck and you've got that fat.
05:04See there?
05:05So what I'm going to do is embrace the fat and pour the fat onto some herbs in a little
05:12jam jar like that and put that in the fridge.
05:14It's brilliant for starting soups and stews and chilli con carnes and all that kind of
05:18goodness.
05:19Now get another little roasting tray, put these potatoes in with the garlic as well.
05:26Peel some of this duck fat.
05:33Salt and pepper.
05:38Find a little fish slice or something like that and just squash these potatoes.
05:43You're creating more surface area and a kind of nice oozy fluffiness.
05:48So it's a lovely little technique for making the ultimate roasties.
05:53They're going to be crispy.
05:54They're going to be delicious.
05:55And what I want to do is actually add a little bit of herbs in there.
06:00I love sage, especially at this time of year.
06:02I'm even flowering sage there, look at that.
06:06Lay them out flat.
06:08Look at that.
06:09Squashed, roasted garlic potatoes with sage and duck fat.
06:15It's going to be good, right?
06:16Now I'm just going to borrow that tray for a second.
06:20You've got all the sticky goodness in here, right?
06:22So now we're going to go in with some of these gorgeous plums.
06:27This is when the fun starts, right?
06:28So that yin yang of sweet and sour and richness and crispy skin.
06:33It's going to be amazing.
06:34Eight plums worth in there.
06:40And then two red or white onions and we'll mix it up in all those lovely sticky juices
06:47and this will roast underneath the duck for the next hour.
06:51All those gorgeous drippings that would normally make a gravy are going to go into that beautiful
06:55plum sauce.
06:56It's going to be epic.
06:57Let me wash my hands.
06:58Right, let's get these roasted.
07:04Okay.
07:05Duck back in.
07:08Beautiful potatoes.
07:10One more hour.
07:14The smells in here are outrageous.
07:24Look at that.
07:26Crispy skin, blipping plums, sweet onions.
07:31I love it.
07:35We'll let that just cool down a little bit and then I can strip the meat off.
07:39What's left in here though?
07:40Look at these colours.
07:43Oh wow.
07:48The sourness from the plums just...
07:55It's got that attack.
07:57It's going to be so good with the crispy duck.
08:01So look, we've got spuds and garlic.
08:08We've got the duck.
08:09We've got the sauce and because it's summertime, I want to have a nice salad, so watercress
08:13I absolutely love.
08:15Take a lovely yellow plum, which in fact I'm going to take this little purple one here
08:23as well.
08:24Let's get some colour happening.
08:30And then a little onion, half an onion, let's finely slice it.
08:42And then a tablespoon of vinegar to three tablespoons of olive oil and I'm just going
08:50to kind of dress that on the board.
08:52The colours of summer right there.
08:55Then the watercress.
08:58And in here, I've got some hazelnuts that I've just lightly toasted.
09:05Give those nuts a really good pounding.
09:08Destroy them.
09:10And that flavour with all of this is going to be a game changer.
09:17I'm just going to take this duck off the bone and what we wanted to achieve was meat that
09:23just fell off the bone like that.
09:26So tender, so juicy.
09:28Can you hear that crispiness?
09:35Every single bit gets shredded.
09:38Now with the breast, get a nice little slice.
09:43Let's plate some up.
09:44I'm very, very excited about this.
09:46It's all about the plums.
09:48The bounty of summer fruit, roasted.
09:52Oh, listen to that crunch.
10:00Crazy good.
10:06I'm going to go for some of that plum compote.
10:13Oh!
10:15So good.
10:17The sourness and the fragrance of that plum.
10:22So delicious with a little bob of garlic.
10:26The watercress salad works really, really well.
10:29Using the plums in a very different way.
10:31This is like the most straightforward, fancy meal.
10:36An amazing way to bring the fruits of summer together with a beautiful roasted bird.
10:42Every mouthful is pure summer joy.
10:46Delicious.
11:04Keeping bees has been one of the greatest pleasures.
11:09Being able to pull honey is just a joyful thing.
11:12What's really nice about this is I don't have to open up the hive.
11:17I don't have to upset any of the bees.
11:19It's very chilled. It's very relaxed.
11:21What you do is you crank it and the hexagon splits so the honey just drains out.
11:27It makes you properly tune in to nature and the seasons.
11:30It really does.
11:31At the very beginning of spring, the first honey is mainly from the rapeseed from the farmland.
11:39So it's not particularly exciting.
11:42But now, in summertime, this is darker.
11:55The flavour's completely changed because the diversity of plants that they've been taking nectar from is huge.
12:02Pollinating, not just flowers and trees, but all the vegetables.
12:07Nowadays, you're seeing more and more farmers producing honey, not because they want to produce honey,
12:12but because they want pollinators to make their crops more predictable and get better yields.
12:20Bees are integral to all of our lives, whether we know it or not.
12:24Without pollination around the world, we would struggle to feed our families.
12:29It's as simple as that.
12:31You can see just how much honey has come out.
12:35Absolutely amazing.
12:37It's not just the honey that's a gift.
12:39It's these bees.
13:02Have a look at these.
13:05So exciting.
13:06Peppers.
13:08What a joy.
13:09Part of the same family as tomatoes, aubergine, potatoes, the nightshade family.
13:15You can get peppers all year round.
13:17But at this time of year, in our summertime, peppers are at their very, very best.
13:24You can see little baby fruits or peppers.
13:28You can see little baby fruits or peppers growing off here.
13:32So they'll grow out like that.
13:34But look, we've already got some nice ripe ones, which are beautiful.
13:37You get different shapes, sizes, colours, wonky ones, long ones, fat ones.
13:43And they all do have very different, unique flavours.
13:46These I can't wait to cook.
13:48Some are perfect for stuffing, some are perfect for grilling.
13:51I'm actually going to burn and blister these.
13:54And that will help me to remove the skin to reveal the delicious inner flesh.
13:58And that is amazing in all kinds of recipes.
14:02Beautiful.
14:15I'm taking sweet peppers at their very best this time of year
14:19and grilling them on a barbecue to give them a smokiness and draw out their sweetness
14:23before pimping them up in a tangy tomato dressing
14:26with hits of anchovy, garlicky bread and other seasonal veggies.
14:31My take on an Italian sweet pepper panzanella salad really bigs up the bounty of summer.
14:40There's nothing better than cooking over a bit of fire.
14:44You can use a grill or a griddle pan if you wish.
14:48And what I'm going to do now is kind of the opposite of what you always think in cooking.
14:52I want to burn it.
14:54Please burn your peppers.
14:57Put it on the coals like that.
14:59What's genius is the skin is protecting the actual fruit.
15:03The flesh.
15:05But also lightly smoking it.
15:10We're not going to eat the skin.
15:12We're going to let it steam and we're going to peel it off.
15:14There it is.
15:20In our summer, we can celebrate these incredible vegetables.
15:25That's the joy of seasonal growing and seasonal shopping and seasonal eating.
15:31You're getting something at its best, at its most nutritious and at its most delicious.
15:37Even if you're burning it.
15:39God, it's got windy.
15:42So beautiful burnt peppers.
15:45Put a nice big lid on top and that will steam them.
15:49And then I can peel them and I'll show you how to do that in a second.
15:52Right, panzanella.
15:54It's a classic Tuscan salad.
15:57Historically, panzanella would be stale bread rehydrated in water to make it soft again.
16:04And then they'd mix it with sliced onion, vinegar, olive oil, salt and that's the original.
16:10And then tomatoes started infiltrating that historical recipe.
16:14And now in Essex, I'm doing it with peppers.
16:17So bread, get some chunky slices.
16:22And I want to kind of make use of this grill again.
16:26Let that toast up a little bit.
16:28So tomatoes, sweet summer tomatoes.
16:32If you're down the supermarket or farmer's market or growing your own,
16:36look for the different colours, shapes and sizes.
16:39Try and mix things up.
16:41Cut it into nice little mouthful sizes.
16:49This orange one can go in half.
16:53So let me show you how to get the tomatoes tasting even more incredible.
16:59Go in with a sprinkle of salt.
17:02Some nice extra virgin olive oil, 3 or 4 tablespoons.
17:06Tablespoon and a half of red or white wine vinegar.
17:10A little seasoning of pepper.
17:12And then capers, you can get them in the supermarkets.
17:15These are brined.
17:18This is going to be amazing.
17:20So the salt in here is going to pull out the excess moisture from these tomatoes.
17:26And if I make a little kind of dam here, can you see all the juice that's coming out of it?
17:30That's your dressing.
17:31Now if you want to exaggerate that dressing,
17:33take one nice juicy red tomato and then a little grater like this.
17:40And can you see it raining tomato pulp?
17:45Just have a little look at this.
17:52We've now got incredibly marinated tomatoes.
17:57We've got steamy peppers and we've got toasted bread.
18:04Just slice off a piece of garlic.
18:06If you just rub that on your hot toasted bread, the power is extraordinary.
18:13So I'm going to tear this bread into little thumb sized pieces.
18:16Rustic, rough and ready.
18:18Right, I'm just going to put those on top while those tomatoes start to marinate.
18:23Right, onion.
18:24This is a home grown one, but there's loads of seasonal onions in the shops right now.
18:30I might use those green bits later, I haven't decided yet.
18:33That's very normal for me when I'm cooking.
18:36Recipes are really handy, but principles are more handy.
18:40Like you're always changing a little bit depending on what is in season.
18:43Every ingredient we're using is just like a little cocktail of incredible nutrients
18:47that your body is most likely going to thank you very much for.
18:51So this idea of cooking in season isn't supposed to be like hipster or cool or like trendy.
18:58It's just like common sense.
19:08So, take your time to really finely slice the onion so it's delicate.
19:13You don't want a big old chunk in your mouth.
19:17How about that?
19:20I want to pick through some basil.
19:22If you put it into some cold water, it keeps it really fresh.
19:26But today is a windy day, so it's keeping it from blowing away.
19:31And then last veggie before we get into the peppers.
19:35Celery.
19:36An incredible summer vegetable.
19:39This is a bought celery.
19:40Mine's a bit small.
19:42We can use all of that for cooking and soups.
19:44Happy days.
19:45But this inner part is the best.
19:48Let me show you why.
19:49Cut it off about four inches.
19:51And cut lovely little slivers of celery and its heart.
20:00These yellow leaves here are the don.
20:03So I'm going to keep some of these back for sprinkling over.
20:08And I'll slice up this celery here.
20:19Now, peppers are the ingredient that is infiltrating this Panzanella party.
20:26Sweet summer peppers.
20:28So, what's all this fuss about?
20:31Peel as much of that burnt stuff off.
20:35And what you're left with is heavenly flavours.
20:40It's like the most condensed flavour of pepper and smoke and sweetness.
20:50Let me just wash my hands.
20:58Just take the seeds out.
21:00And just tear it into nice little rustic slivers.
21:07This is a rustic dish.
21:11Every pepper with a different flavour.
21:14Let me have a little clean down.
21:17And then we can finish this beautiful dish.
21:23Take some of these basil leaves.
21:27Oh, wind's blowing it away.
21:30And I just want to dress it all up.
21:34The smell, oh the sweet smell of peppers.
21:37That is summertime cooking.
21:41That is summertime cooking.
21:43We're rehydrating the bread with that incredible tomato dressing.
21:49Absolutely gorgeous.
21:52And there's one last ingredient that is often added to a Panzanella.
21:57And that is anchovy.
21:59You've got that amazing oil in there.
22:02So you don't have to waste that.
22:04And then here, those few anchovies add an extraordinary depth of flavour.
22:13Take that vinegar and give it a little thimble.
22:17Just to draw out some of that saltiness.
22:20Just knocks it back a little bit.
22:24And then we'll lay the anchovy.
22:30So there you go.
22:32My expression of a beautiful, grilled, blistered pepper Panzanella.
22:40Joyful, joyful thing.
22:43And the weather has classically turned on us.
22:48But I don't care about the grey skies because I've got my sunshine right there.
22:55Let's do a little portion up.
22:58And of course, the peppers.
23:04Let's have a little try.
23:13Oh, sweetness, sweetness, sweetness.
23:16So sweet and so delicious.
23:18The bread just soaks up all of the flavour in the most beautiful way.
23:24But also our sunny, beautiful day has now turned into rain.
23:32My summer pepper Panzanella, made with love, blistering heat and now pouring rain.
23:39I'm going to leg it.
23:54Look at this.
24:13I went through this bed and I picked pretty much most of the courgettes four days ago.
24:20And in that time, they've all grown again.
24:24At this time of year, in summertime, you know, the heat just gets the plants going.
24:29June to September is the season for courgettes.
24:33So if you're in the supermarkets right now or the farmers markets, get out there.
24:37Get them in all their glory.
24:39Straight, bent, wonky, yellow, green.
24:42You get ones that are mottled, striped, ribbed.
24:45So let's have a little pick up and get our head around what we've got.
24:51This is probably what farmers would call the optimum size.
24:54But for a chef, that's debatable because every size is beautiful.
24:59Like this one is what I would call optimal.
25:02They're really crunchy, really firm.
25:04And the flowers, the flowers are incredible.
25:06You can stuff them with beautiful like mincemeats.
25:10You know, things like ricotta, parmesan, lemon zest, herbs.
25:13You can put them in little batters and deep fry them.
25:16Just gorgeous.
25:17Look at that, Paul.
25:19I can't wait to cook these.
25:21I mean, nothing says summertime more than this, right?
25:30I'm bigging up the flavour of these gorgeous courgettes by fanning them out like a pack of cards
25:36and serving them on top of fluffy, crispy rice with a vivid green pesto,
25:41sweet tomatoes and grilling them until golden and crispy at the edges.
25:46My Mediterranean rice is sure to bring some sunshine to your plate, whatever the weather.
25:53The thing about seasonal cooking is whether you grow it or you're going down the markets or supermarkets,
25:58when you get a glut of something in season, that means there's loads of it.
26:02Maybe too much of it.
26:03That means that the prices are going to be much lower and then it's also going to be delicious and nutritious.
26:08I've got a dish now that I think is pretty humble, but it feels like a centrepiece.
26:12It's really using rice to drive the whole dish, to celebrate courgettes and other seasonal veggies we've got.
26:18It's got contrast, deliciousness, surprise.
26:21So, put the pan on a medium heat, add a little bit of olive oil.
26:26Then I'm going to add a nice knob of butter and I want to get some garlic in the story.
26:33A couple of cloves, just remove the skin.
26:38The birds are singing today.
26:41Always makes me happy when I'm cooking.
26:44Get that in the butter as it starts to melt and bubble.
26:52Don't rush it. I don't want coloured or burnt garlic.
26:55This is about flavouring the rice.
26:57So, oregano, marjoram, thyme, even sage, right?
27:01We'll put that in.
27:02This is all just going to give extraordinary flavour.
27:05That's a really nice start to the story of rice.
27:09Now, let me give you the method for the perfect fluffy rice.
27:12Get yourself a mug, fill it up with basmati rice, right to the top.
27:18This will be enough for four people.
27:20And the recipe is one mug of rice to two mugs of water.
27:26It's called the absorption method.
27:28It's perfect every single time.
27:30So, before I put water into the pan, we want to toast the rice so it's translucent.
27:37It's going to take on that flavour.
27:39I really feel that it helps keep those rice grains nice and separate and light and gorgeous.
27:46Put a little salt in and put a little pepper in.
27:49I can turn the heat up a little bit now.
27:52Kettle on, get that boiling.
27:54Of course, when you're cooking rice, if you're going to use chicken stock, it's always going to be more tasty.
27:59So, one organic stock cube goes in, but it could be vegetarian.
28:03Now, I'm going to go in with our first mug of water.
28:08And then the second one.
28:13So, as that comes to the boil, it will just suck up all of that lovely stock and herbs and flavour.
28:20And just cook it for about ten minutes.
28:21So, it will be nearly cooked, but not fully cooked.
28:23And then the rest of the cooking will happen in the oven.
28:26Okay, we want it to be light and fluffy, but crispy around the edges.
28:29So, let that do its thing.
28:31Now, I'm going to turn these beautiful veggies into a thing of beauty.
28:34Courgettes.
28:37I want this base of lovely fluffy rice.
28:42And then, slices of amazing seasonal veggies.
28:49We're going to go big on flavour, big on excitement, big on colour.
28:53So, this is like our topping.
28:55Kind of like a deck of cards, okay?
28:57Because we're going to fan these out in the most beautiful way.
29:03Then we want some nice tomatoes.
29:04Use any type of tomato you want.
29:18Now, a few onions.
29:20Again, finely slicing it, the same thickness.
29:24And what's great about this dish is whatever you've got down the supermarket or farmer's market, you can celebrate those.
29:30So, we've got lovely sliced things here.
29:32I might have gone OTT on the courgettes, but I've got other things I can do with that.
29:38Sea salt.
29:40Black pepper, very nice too.
29:42We'll have that.
29:44A little olive oil.
29:47And we'll just sort of dress it up.
29:49And that means under the grill, it'll go golden and like gorgeous and it'll just cook in the most beautiful way.
29:55That's had ten minutes now.
29:56I'm going to take it off the heat.
29:58We want this to be a base for this incredible summer bounty.
30:02So, I've got some nice homemade pesto here, but you can use the jarred stuff.
30:06If I was a builder, this would be my plaster, right?
30:11Bear with me, I'm not a builder, but you know, right?
30:13This is going to be delicious.
30:15Which plaster isn't actually...
30:16The analogy's not working.
30:19So, the pesto is going to act as an amazing base to the courgettes.
30:27We're going to do one little round of yellow.
30:33Fill in any gaps if you feel you've been a bit stingy.
30:39Now, the tomatoes.
30:40A nice ring of red.
30:45Then we'll do...
30:49some orange.
30:55I was going to put the onion on, but it's going to spoil my look.
30:59So, I'm going to change my plan because that's what cooking's about.
31:02And I'll turn that into a salsa that I wasn't intending to make, but it's going to be delicious.
31:07So, let's get that in the oven.
31:09The grill is on medium high and I'm going to bang it under for about 20 minutes or until golden and delicious.
31:16I'm left with this mess of over-enthusiasm.
31:19So, to make a quick salsa, grab yourself a herb.
31:24I think I'm going to go basil.
31:26It could be any nice soft herb that you love.
31:30And just run your knife through.
31:32Making a salsa is actually a really nice principle to learn.
31:36Listen to that rain.
31:38I mean, how unreliable is our British summer?
31:40Although, the first thing I think is the veggie garden's going to love it.
31:43Everything's going to grow like the clappers.
31:46I'm going to go for vinegar.
31:51About a tablespoon and a half.
31:54And then a little chilli.
31:56These are banging season right now.
31:58Just finely chop the chilli first.
32:07Oh yeah.
32:09Oh yeah.
32:11Wasn't planning to make it, but that is a nice little summer salsa.
32:16Right.
32:17Let's get our beautiful dish out of the oven.
32:21It smells amazing.
32:22Look at that steam.
32:27Now, that's a little bit of sunshine on a rainy day.
32:30I'm going to put it on a low heat just to work on that crispy bottom.
32:35Who doesn't like a crispy bottom, right?
32:38As that steam is coming out, we take these beautiful pearly white bocconcini mozzarella
32:44and we just tear off a few bits.
32:52And then last but not least, I've got some nice homemade tangy, salty olive tapenade.
32:58The mozzarella is sort of oozing.
33:00If you can hear that sound, that little crackle, that's crispy bottom.
33:06So there you go.
33:08Courgettes, man, banging season.
33:09Get out there, get amongst it, buy some.
33:11They'll be really good value.
33:12Veg when it's in season, incredibly cost effective.
33:17Don't forget the salsa.
33:19Nice little wodge of that on top.
33:21Let's get in there.
33:25Mmm.
33:29It's so good.
33:31The rice is perfectly cooked.
33:34Got a crunch.
33:36There's courgettes.
33:38It's so juicy, so delicious.
33:41The mozzarella, that little ooze gives you these kind of nice little stringy bits.
33:46I think it's an amazing way to elevate a really good seasonal veg that's in every single supermarket right now.
33:57I can't stop eating it.
33:59It's so flipping tasty.
34:03Mmm.
34:26Beautiful summer cherries.
34:28I absolutely love them.
34:30So nice.
34:31I love the trees, but the birds have stolen most of them, so we're having a little bit of a ruck between us.
34:35But you can get them down the markets right now.
34:38Oh.
34:40So juicy, so refreshing.
34:42We've got amazing cherries for about three months.
34:45Black ones, red ones, yellow ones, big ones, small ones, sweet ones, sour ones.
34:50And that's got me so excited.
34:52Making tarts and dessert with lovely fresh cherries.
34:55Things like that I absolutely love doing.
34:57This is like the perfect flavour of sweet and sour.
35:01Messy.
35:02Look at all that.
35:04The most amazing colour.
35:06So when they're in season, bless your body with all that goodness.
35:11Get amongst it.
35:13Because they're really good right now.
35:16And they're super, super delicious.
35:19Cheers.
35:25For a delicious dessert worthy of any summer celebration,
35:29I'm turning these sweet and sour cherries into a dark sticky jam
35:33and layering it inside shortcrust pastry topped with almond cream.
35:37My sour cherry frangipane might just be the perfect end to a long summer's day.
35:48Right now cherries are bang in season.
35:50They're delicious, they're sweet, they're sour.
35:52I absolutely love them.
35:54British cherries are beautiful.
35:56And if you don't pick them and eat them, the birds will get them.
35:58So I want to make one of my favourite things with cherries.
36:01A cherry and almond tart.
36:03That is a combo.
36:05So let me show you how to do it.
36:06We're going to make beautiful shortcrust pastry.
36:08Normally I would do it in a bowl by hand,
36:10but I thought I'd do the opposite and show you how quickly you can do this.
36:14Food processor.
36:15If you haven't got one, we can do it by hand.
36:17The old fashioned recipe is half fat to flour.
36:21So a pack of British butter, 250 grams.
36:24Plain flour, double the amount, 500 grams.
36:28We're then going to go in with a little pinch of salt.
36:30And then if you want, you can accent the flavour of your pastry.
36:35Vanilla, it could be lemon zest.
36:38I'm going to go with orange because orange and almonds and cherries are all very, very good friends.
36:44So just use a fine grater.
36:46And just that little bit of zest will make all the difference in the flavour.
36:51I want to sweeten that with 100 grams of icing sugar.
36:56Lid goes on.
36:58Rattle and roll.
37:01And then what we're going to do is add two eggs.
37:04Second one goes in.
37:06And it's going to change.
37:08Wait for it.
37:09Be patient.
37:12Homemade pastry in a second.
37:16Beautiful. How nice is that?
37:24Roughly go in half.
37:26And what we can do is make some for now and some for another day, for cooking other things.
37:33Push it out as much as you can.
37:36And that will stop you having to roll it out as much later.
37:43The one for tomorrow in the freezer.
37:46The one for today in the fridge.
37:50Pastry done.
37:52My little shack is starting to leak.
37:59Pan.
38:00Medium high heat.
38:02In here there's about 300 grams of cherries.
38:08I've just got a few more to do actually.
38:10Always taste your cherries.
38:12Some are sweet, some are sour.
38:14And some if you're lucky are sweet and sour like these.
38:17So 300 grams go in.
38:20Taste them.
38:21And you only want to add enough sugar to give you a bit of balance.
38:25So about 150 grams of golden cast sugar in there.
38:28I'm going to take that orange.
38:30And we've used the zest in the pastry.
38:34So there's a consistency there.
38:37I'm going to use a little masher.
38:41Because I want it to be sticky and jammy and gorgeous.
38:44So this is a cherry and almond tart.
38:46But actually it's kind of my cherry Essex expression of a Bakewell tart.
38:50So Bakewell tart, almond frangipane, raspberry jam, old school, up north.
38:55Lovely, love it.
38:56I love that dish.
38:57Well, we're going cherry.
39:01Look at that colour.
39:02Come on.
39:04Now I have got a secret ingredient to make this extraordinary bae.
39:10So orange and bae are like two little key ingredients.
39:14That just gives it a nice little tutti frutti flavour.
39:16It's like a magic flavour.
39:18It's going to make that cherry just pop.
39:20So let that kind of reduce down until it's shiny and looks like a wet jam.
39:25So that can crack on.
39:27Let's get this pastry out.
39:30It's a nice thing to do, especially on rainy days.
39:34If you're ever worried about your pastry sticking, put a bit of greaseproof paper on top.
39:40And it will protect it and stop it from cracking.
39:43So roll it out to about three quarters of a centimetre thick.
39:47We're going to get that into a crinkly pastry tart shell.
39:51This one is nonstick and it's 10 inches, which is 25 centimetres.
39:56And what we're going to do is rub that with some olive oil.
39:58Right up the sides and into all the cracks and crannies.
40:02Pick up the pastry and just unwind it over the pastry mould.
40:07And then shift it in there.
40:09Don't want to shift in. Shift in.
40:12God, it's like cats and dogs.
40:16I love the British summer, but you wouldn't want to rely on it, would you?
40:18Go and bend it.
40:20Rip a bit of this excess pastry off.
40:24And just push it up against those little crinkly sides.
40:27Push it in, edge it up.
40:29Thumb it off.
40:31It's a nice little tip.
40:33And give it a good forking to let the steam come through.
40:38So there you go.
40:39We are going to bake this blind.
40:41It means half cook the pastry.
40:43If I screw up some greaseproof paper and then just give it a little wash with some water.
40:51There's a lot of water coming through here at the moment.
40:54Then it becomes much more pliable.
40:57And I can just lay this in.
40:59Put it right up to the corners.
41:01Then I've got my baking beans.
41:03It's just dried rice, chickpeas, beans.
41:05That's going to weigh it down a little bit and not kind of bow up your pastry.
41:09Put that in the oven at 180 degrees Celsius, 350 Fahrenheit for 10 minutes.
41:14It won't colour the pastry, but it's enough to set the pastry so it's in shape, ready and raring to go.
41:21Okay, perfect timing.
41:23Look at that.
41:25That, my friends, is rather lovely.
41:28Molten lava cherry genius.
41:32Let's remove the bay leaf.
41:35That's going to be amazing.
41:36Amazing colour.
41:37So, quick clean down.
41:40So, let's use this food processor again to make the almond frangipane.
41:52Okay, really simple.
41:54250 grams of blanched almonds.
41:57And just whizz them up.
42:00Now, into that, 250 grams of butter.
42:04So, 250, 250.
42:06Okay.
42:07And guess how much sugar.
42:08Golden caster.
42:09250.
42:10Easy.
42:11Easy as pie.
42:13Beat up the sugar so it's nice and smooth.
42:15Now, vanilla.
42:17You can use vanilla extract, but it's quite nice to use the real deal.
42:22Once it's halved, put the nutmeg in.
42:25It's quite nice to use the real deal.
42:28Once it's halved, put the knife inside and what you get are these little seeds.
42:34We'll then put the vanilla into this frangipane along with three eggs.
42:48And then last but not least, just a little tablespoon of flour.
42:55Whizz it up and you're done.
42:57That is a very simple, easy to remember almond frangipane.
43:03I think that pastry has had ten minutes.
43:16Just take the corners up.
43:18Carefully pick it up.
43:20Don't drop it.
43:22Put those back in the jar.
43:25Now, go in with our lovely cherry jam.
43:29Look at that.
43:30Amazing colour.
43:34And go straight in with this lovely almond mix.
43:39So, get all of that mix out.
43:43Every last bit.
43:44That in itself will be a beautiful tart, but as we are in cherry season,
43:51it's quite nice to use a little reminder.
43:55A few cherries, actually from my tree.
43:58Take that little stone out.
44:02Now, balsamic vinegar.
44:04A little teaspoon does incredible things with raspberries, strawberries and seemingly cherries.
44:12With a little shaking of sugar and a bit like the bay leaf and the orange,
44:16like funky things happen.
44:18Magical things.
44:19The smell is amazing.
44:21Put it in and around like that.
44:25Cherry and balsamic juice.
44:27Delicious.
44:29Look at that.
44:30A thing of beauty.
44:33That goes in the oven for 50 minutes at 180 degrees again, which is 350 Fahrenheit.
44:39Absolutely gorgeous.
44:42You should be ready.
44:44It smells absolutely amazing.
44:49Careful he does it.
44:53Look at that.
44:55Absolutely beautiful.
45:05Finally, the rain.
45:08Finally, the rain has stopped.
45:12Thank goodness.
45:17Just as the sun is setting.
45:21Gorgeous.
45:26May conquer and a lovely tart.
45:38Oh, look at that.
45:44A little bit of creme fraiche.
45:57It's time for some British cherries.
45:59You've got that layer of jam and that almond frangipane is just beautiful.
46:04Nice crunchy top.
46:06And I managed to save some of those cherries from the birds as well.
46:11Absolutely gorgeous.
46:36You