Kitchen Gardens episode 10
Raymond Blanc's Royal Kitchen Gardens episode 10
Transcript
00:00Raymond Blanc is passionate about his garden at Le Manoir Quatre Saisons and the amazing
00:08array of fruit and vegetables it provides throughout the year.
00:11Oh, they look so beautiful.
00:13But he's not alone. His Majesty King Charles III has long championed the kitchen garden
00:20and the importance of growing sustainable, seasonal food. Now, Raymond has been invited
00:26to take a glimpse behind the scenes at the productive gardens of some of the nation's
00:31most spectacular royal palaces.
00:34This garden is a true inspiration for creating wonderful dishes.
00:39Raymond will be travelling the length and breadth of the kingdom. He'll meet the dedicated
00:43people who care for these unique gardens.
00:46Little genius. How do you manage?
00:50It's really about inspiring our visitors and showing people what they can grow in their
00:54own gardens.
00:55My celery looks like that already.
00:58He'll celebrate the extraordinary edible treasures they produce with the chefs who use them every
01:04day.
01:05Give me any food, especially when it comes from the garden. Perfect.
01:10Is the egg runny?
01:11Oh la la.
01:12Speechless, chef. Speechless.
01:13Absolutely fantastic. I wouldn't mind having that every day.
01:17Yeah, not bad.
01:20Inspired by his travels, Raymond will also share mouth-watering recipes of his own.
01:25Heavenly.
01:26I hope you're going to make it in your own home. Bon appétit.
01:31All, but for a king.
01:33Long live the king.
01:34Long live the king.
01:36Join me as I journey through the royal kitchen gardens.
01:40For decades, His Majesty King Charles III has been at the forefront of the movement
01:53for food provenance and home-grown produce.
01:57Nowhere is this commitment more apparent than in the captivating kitchen garden he has created
02:03at his family home, Highgrove.
02:08Today, Raymond has returned to the splendid Cotswolds Estate to explore one of the country's
02:13most extraordinary gardens.
02:17During his last visit, he uncovered His Majesty's very hands-on approach to horticulture.
02:22Does the king help you a little bit on the weeding side?
02:26Yes, he will.
02:27Oh my God.
02:28We'll come in after the weekend and we'll find prunings or piles of weeds that he's
02:32been busy gardening over the weekend.
02:34And a visit to the dye garden revealed the surprisingly colourful properties of plants.
02:40What about this beautiful tall sunflower?
02:43Gorgeous, isn't it?
02:44That's the hoppy sunflower.
02:45So the Native Americans grew that and the seeds give a lovely purple dye.
02:48Purple?
02:49Yeah.
02:50It's amazing because they're all yellow and they give a purple dye.
02:53That's right.
02:54This time, he'll be discovering a hive of activity in the iconic limework.
02:59What does the queen do?
03:02She's an egg-laying machine, so she starts to lay eggs just as the first crocuses start
03:08to flower at the beginning of the season.
03:10And she's laying, in the height of the season, up to 1,500 eggs a day.
03:15Highgrove's head chef, Luke Windybank, will be sharing another recipe showcasing its produce.
03:21Pork chop in cider and apple sauce with sage mash.
03:25Yes.
03:26Lovely bit of colour, isn't it?
03:27Gorgeous colour.
03:28Is there anything I can do?
03:30Peeling some apples?
03:31Very good apple peeler.
03:32Actually the best.
03:34And Raymond will also be preparing some fabulous food.
03:38Here's honey and pistachio madeleines and garden vegetable soup.
03:43So this soup is a simple tribute to my mum.
03:46That's all.
03:47She was amazing.
03:48A great cook.
03:49She loves simplicity.
03:50I love complication.
03:52C'est la vie.
04:01Welcome back to the splendid Highgrove Gardens.
04:06A fine example of the grand Georgian country house,
04:11Highgrove was built between 1796 and 1798
04:16in the fashionable neo-classical style.
04:22Two centuries later, it was purchased by the then Prince of Wales
04:27as his private residence.
04:30Just imagine calling this wonderful place home.
04:36Since 1980, His Majesty has undertaken a breathtaking transformation,
04:41creating 17 acres of stunning gardens,
04:45which are now open to the public.
04:48These gardens are the king's garden
04:51and they're certainly a wonderful inspiration for everyone.
04:56At Highgrove's heart is the productive garden,
04:59which has made it self-sufficient for fruit and vegetables.
05:03For me and for so many people,
05:06this concept of garden to plant is the very best,
05:10the purest and the most authentic food fit for a king, no less.
05:26Gardener Mel is one of the dedicated team
05:29responsible for looking after the amazing array
05:32of ornamental and edible plants.
05:37So Mel, how many crops do you have?
05:40Many, many, lots of heritage varieties.
05:43The king is very interested in heritage varieties,
05:46keeping those old ones alive.
05:48And it's important to keep them?
05:50Yes.
05:51I would love to see that.
05:53I would love to see that.
05:55Those are runner beans, are they?
05:57Yes, this one's my favourite runner bean.
05:59It's called Sunset because the flower is peachy like a sunset.
06:02It's beautiful.
06:03So it's really ornamentally beautiful.
06:05But it's delicious.
06:06You've got a good crop here.
06:07Would you like to try one?
06:08I would definitely try one.
06:09I was hoping you could tell me
06:11what the perfect size runner bean to pick is.
06:13That's a very good question.
06:15I will show it to you now.
06:16Brilliant.
06:17So I'll pick up a large one, for example.
06:20Quite a large bean.
06:22You can see the skin is rough.
06:24So this represents for you.
06:26Thank you.
06:27Let's take a medium-sized bean.
06:32And the small size, let's go for that one.
06:36Let's do a taste test.
06:38So you can see first the skin is smooth.
06:43It's baby.
06:45That one, you can feel here, it's already rough.
06:49Yes, it's very different.
06:51And it will be fibrous as well.
06:53So if you taste, you're going to do it yourself.
06:56Okay.
06:57Taste the baby one.
06:58Yeah.
06:59Okay.
07:02Taste the medium-sized one.
07:03Not much texture to it.
07:04No.
07:05No.
07:06And flavour?
07:07Yeah, it's not really there.
07:08Exactly.
07:09You could be a good chef.
07:10I could bake beans on toast.
07:12Okay, so that's a medium-sized one.
07:14Yeah, so that's spot on.
07:16Already better.
07:18And taste the large one.
07:21Okay, so that's too much.
07:27Too much, too fibrous.
07:28So you see, for the optimal taste,
07:31a young vegetable has no time to gather the sugars,
07:34the flavours, the texture.
07:36So medium-sized, that's why you have optimal flavour,
07:39taste, colour, texture, and nutrients as well.
07:42Okay, and fibres.
07:44And here, it's too rough.
07:46Yeah.
07:47It's seedy.
07:48It's stringy.
07:49It's stringy.
07:50It started to grow inside.
07:51Yeah.
07:52Okay, and look, and stringy as well.
07:54Yeah.
07:55And rough.
07:56Okay, brilliant.
07:57Thank you for the tips.
07:58Voila.
07:59You've given me many.
08:00I'm just kidding.
08:04Coming up, Raymond reveals more handy hints
08:07for picking perfectly right produce.
08:10Can you give me your knife?
08:11Yeah, this one?
08:12Yeah.
08:15Is it a bit too big for me?
08:16Okay.
08:17And Highgrove's head chef, Luke Windybank,
08:19shares a sensational dish inspired by the garden,
08:23pork chop in cider and apple sauce with sage mash.
08:28There we go.
08:29Simple, just pan frying a bit of oil,
08:31a bit of butter, and you have a beautiful dish.
08:33Eh?
08:34Yes, yeah.
08:47Welcome back to Raymond Blanc's Royal Kitchen Gardens
08:51and the glorious setting of Highgrove House,
08:54His Majesty the King's family home in Gloucestershire.
08:59It's simply magical.
09:03Later, Raymond will be recreating
09:05the satisfying flavours of his childhood in France.
09:10I'm going to do a very simple soup to honour my mum.
09:13She would go to the kitchen,
09:15pick up a few bits and pieces
09:17and she would put it together and create a magical soup.
09:20That's what I'm going to try to reenact today.
09:34But first, he's continuing his private tour
09:37of Highgrove's incredible homegrown produce
09:39with gardener Mel.
09:41And so here we've got one of our carrots we grow,
09:43which is called Autumn King.
09:44OK.
09:45Would you like to have a go at harvesting?
09:47Definitely.
09:48OK, great.
09:49Do you want to help me lift this up?
09:51Yes, let's go on.
09:52Thank you.
09:53We mesh our carrots as an organic method
09:56of controlling a pest that's called carrot fly,
09:59if you've heard of it.
10:00Yes, I have.
10:01I have loads of carrots.
10:03We have to do lots of different things in organic ways
10:06and that's what we're going to do today.
10:09We do lots of different things in organic ways at Highgrove
10:12from recycling water and waste in our reed bed.
10:15We also have all the waste from the whole site
10:18goes onto our compost bay, gets recycled.
10:21Our compost gets turned every few weeks
10:23and then we can put it straight back on the plant.
10:25Shall we dig a couple of carrots?
10:26Yeah, yeah.
10:27Would you like a fork?
10:28No, you go for it.
10:29Oh, thank you.
10:31Wow.
10:32That's a big one.
10:33It's a bit of a stumpy one.
10:34Stumpy, eh?
10:35There we go.
10:36Lovely.
10:37We've got a forked one.
10:38Can you give me your knife?
10:39Yeah.
10:40This one?
10:41Yeah.
10:43That's a bit too big for me.
10:44OK.
10:45A bit dangerous as well.
10:46Would you like that one?
10:47Yes, that's a better one.
10:48Swiss knife.
10:49I always used to have a Swiss knife
10:50and I lost it when I was about 50 years of age.
10:52Look, look what's happening.
10:55Taste it.
10:57Thank you.
10:59Mm, yeah.
11:00Very hard, very fibrous,
11:02over sweet, woody, OK?
11:05That's a bit on the small side.
11:08And look, very small wood.
11:10Oh, yeah.
11:11You can see the difference.
11:13Thank you.
11:15Oh, yeah.
11:16It's much more flavour.
11:17It's completely different.
11:21Most of the young vegetables
11:23are suggestions of flavour.
11:25Medium size is when they are at their best.
11:28This is the beauty of organic growing
11:30is that you can take your vegetables
11:32straight from the ground.
11:33There's no chemicals,
11:35no air miles involved.
11:36No air miles.
11:37And they taste a million times better.
11:39If you cook them well,
11:40you forget about cooking
11:41because if you boil them in water,
11:43you kill them.
11:44Just a little bit of water,
11:46one leaf of tarragon.
11:47Butter?
11:49That much.
11:50OK, not much.
11:51No more.
11:52And then the cow gives its own juices
11:54and you end up with a beautiful syrupy...
11:57Ooh, OK.
11:58I'll give it a go at my...
11:59That much butter, no more.
12:00Great, I'll give it a go at my weekend.
12:02And thank you for all the tips.
12:03It's so helpful
12:04looking at the garden with a chef.
12:06Thank you very much.
12:07Nice to meet you.
12:08Shall we try to get up?
12:09Whoa!
12:12We made it.
12:13I've got no excuse.
12:17Inspired by Highgrove's edible bounty,
12:20chefs turned to his own crop
12:22for a versatile taste of home,
12:24garden vegetable soup.
12:31I'm going to do a very simple soup
12:32to honour my mum, OK?
12:35Because every day we had a soup
12:37and every day it was different.
12:39She would go in the garden,
12:40pick up a few bits and pieces
12:42and she would put it together
12:44and create a magical soup.
12:45That's what I'm going to try
12:46to reenact today, now.
12:49You can make it as simple
12:50or as complicated as you want.
12:52And any vegetables,
12:53as long as you have potato.
12:55Potato creates the thickness,
12:58the mealyness,
12:59the fullness of the soup.
13:01So it's very important.
13:02So when you do a soup,
13:03the first thing you do
13:04is to boil your water.
13:05Why?
13:06Because it facilitates,
13:07it speeds up
13:08the process of cooking.
13:10And all the vegetables,
13:11instead of being overcooked,
13:13have a beautiful colour,
13:14better nutrients,
13:15better flavours.
13:16You win all the way.
13:17So first ingredient
13:18is the butter,
13:19which I'm going to melt.
13:20No browning,
13:21very low temperature.
13:22OK?
13:23So onions,
13:24big chunks.
13:25And we're going to
13:26sweeten them very nicely.
13:30So you don't cry anymore
13:31but you have a beautiful smile.
13:33Then garlic.
13:34You just cut them
13:37into slices.
13:39This garlic is full
13:40of great nutrition.
13:41Antioxidant,
13:42everything.
13:43So you sweeten it
13:44with your onion here.
13:47So now,
13:48I'm going to chop
13:49my potato.
13:54Just in big pieces like that.
13:57That's a shallot variety,
13:58very sweet,
13:59very gorgeous.
14:00And you add them
14:01to your onions.
14:02All these onions,
14:03look what's happening.
14:04Heat,
14:05transform
14:06this onion
14:07which is bitter,
14:08sour,
14:09full of sulphur
14:10to be sweet.
14:11Almost transparent,
14:12you know,
14:13and delicious.
14:14And already I can smell
14:15this gorgeous smell
14:16of onion.
14:17With so much love.
14:18OK?
14:19Voilà.
14:20Now ready is the potato.
14:23So now,
14:24leek.
14:25So keep the green.
14:26They give a lovely,
14:27wonderful colour.
14:32All these vegetables
14:33are quite sweet.
14:34So the turnip
14:35gives that beautiful,
14:36little bitterness
14:37behind it
14:38which lengthens
14:39the flavour.
14:40That's why we use.
14:42So I chop quite thin
14:43so the soup cooks faster.
14:45Simple as that.
14:48So,
14:49a bit of carrot.
14:51You can use
14:52some of the fan as well.
14:55Peel your carrot.
14:56That's a beautiful carrot,
14:57the flavour,
14:58the colour
14:59with a very small
15:00root inside.
15:01Wonderful texture.
15:03So now I've got
15:04my carrots,
15:05my turnips,
15:06my leeks
15:07and the fans
15:08of the carrots
15:09which can be used
15:10as well.
15:11So,
15:12voilà.
15:14Look at all these flavours,
15:15all of these colours.
15:16It's a joy.
15:17It's a symphony
15:18of flavours.
15:19Yeah.
15:20So celery
15:21and lots of fans.
15:22Voilà.
15:23And the courgettes.
15:29Voilà.
15:36Very soon
15:37I'm going to add
15:38my boiling water.
15:39Just like that.
15:40No stock.
15:41Please don't ever
15:42use the stock
15:43in your soup.
15:44It's not good.
15:45It's not good.
15:46It's not good.
15:47It's not good.
15:48It's not good.
15:49Don't ever use
15:50the stock
15:51on your food.
15:52You don't need to.
15:53It's costly.
15:54If anything
15:55the stock
15:56will confuse
15:57the extraordinary
15:58flavour
15:59of these vegetables.
16:00Just water
16:01like my mum would do it
16:02and she was
16:03a very good cook
16:04I can tell you.
16:06So now I'm going
16:07to put my boiling water
16:08on.
16:11Look at that.
16:13And now
16:14pull on
16:15and of course
16:16I'm going to season
16:17my soup.
16:18You need
16:19two pinches of salt
16:20that's about
16:21right.
16:23A bit of pepper
16:24but not too much
16:25because there's
16:26too peppery
16:27after five tablespoons
16:28you say oh my god
16:29it's too salty
16:30or too peppery
16:31so you can
16:32always add
16:33remember that
16:34you can always add
16:36but you cannot
16:37take away
16:38so many of my young chefs
16:39they make too much
16:40soup
16:41and you kill the soup.
16:42We've done all that
16:43work for nothing.
16:45So you stir
16:46the pot
16:47and then
16:49so the last vegetables
16:50to add
16:51is the tomatoes
16:52because they cook
16:53very fast
16:54and the fresh herbs
16:55to give the freshness
16:56you don't want
16:57to put the herbs
16:58at the beginning
16:59you will lose
17:00the magic of them
17:01you want that
17:02magic of freshness
17:03of identity
17:04and here I've got
17:05chervil and parsley
17:06flat parsley
17:07from my garden
17:08of course
17:09tomatoes from the garden
17:10in here
17:11up
17:13so herbs
17:14very simple
17:15that's for my garnish
17:16and the stalk
17:17all that
17:19goes inside my soup
17:21that's where
17:22the magic happens
17:25that's for the garnish
17:26at the end
17:29you serve it
17:30just like that
17:33look at these colours
17:34look at this
17:35look at this
17:36look at this
17:37look at this
17:38look at this
17:39look at these colours
17:43voila
17:45of course
17:46you can put some beans
17:47which is a protein
17:48as well
17:49and that's a lovely
17:50bit of chervil
17:51of the herbs here
17:53so you can serve it like that
17:54and now
17:55you can use
17:56as a blender
17:57but it's hard to wash
17:58whereas
17:59a stick is so easy
18:00very efficient
18:01as well
18:03and you puree
18:04that soup
18:09doesn't have to be
18:10completely smooth
18:11ok
18:12you can have
18:13little bits and pieces
18:14doesn't matter at all
18:16so test
18:17test test now
18:22it is gorgeous
18:23very
18:24very beautiful flavours
18:25very delicate
18:26but wholesome
18:27I didn't cook it
18:28for two hours
18:29so I've got
18:30a big retention
18:31of vitamins
18:32and nutrients
18:33and of course
18:34it reminds me
18:35of so many
18:36beautiful memories
18:37of home
18:38I used to peel
18:39the carrots
18:40and the potatoes
18:41and my mum
18:42would apply
18:43a magic
18:44in her cooking
18:45and of course
18:46my papa
18:47would grow
18:48those vegetables
18:49and would feed
18:50the family
18:51nine months of the year
18:53a bit of creme fraiche
18:54hop
18:55so creme fraiche
18:56will add
18:57a bit of sourness
18:58to the soup
18:59a bit of fattiness
19:00a bit of indulgence
19:01it's alright
19:02ok
19:03but you can choose
19:04to have it
19:05either way
19:07voilà
19:08a bit of chervil
19:09and parsley
19:11bon appétit
19:12I hope
19:13you really enjoy
19:14this soup
19:15and you're going
19:16to cook a soup
19:17as simple
19:18or complicated
19:19as you wish
19:20remember
19:21you can do it
19:22with any vegetable
19:23a single piece
19:24with a bit of mint
19:25or marjoram
19:26a beautiful squash
19:27or pumpkin soup
19:28is absolutely delicious
19:29you know
19:30a beautiful sweet potato
19:31peas
19:32broad beans
19:33celeriac
19:34celery
19:35so much
19:36by those friends
19:37so
19:38this soup
19:39is a simple tribute
19:40to my mum
19:41that's all
19:42she was amazing
19:43a great cook
19:44she loves simplicity
19:45I love complication
19:47c'est la vie
20:04coming up
20:05Highgrove's head chef
20:06Luc Windybank
20:07will be making
20:08the most
20:09of the estate's
20:10homegrown apples
20:12and Raymond
20:13gets better acquainted
20:14with some
20:15privileged bees
20:17that is truly
20:18a royal
20:19hive
20:20they live in
20:21a lap of luxury
20:22those bees
20:23it's a small castle
20:35welcome back
20:36to Raymond Blanc's
20:37royal kitchen gardens
20:40this time
20:41he's back
20:42at Highgrove
20:43the private residence
20:44of their majesties
20:45King Charles III
20:46and Queen Camilla
20:48wowed by its
20:49wonderful walled garden
20:51Raymond's paid homage
20:52to the versatility
20:53of veg
20:54with a simple
20:55summer soup
20:57you can do it
20:58with any vegetable
20:59a single piece
21:00with a bit of mint
21:01or marjoram
21:02a beautiful squash
21:03or pumpkin soup
21:04is absolutely
21:05delicious
21:07later
21:08he'll be meeting
21:09some of Highgrove's
21:10most hard-working
21:11inhabitants
21:12in the last part
21:13of its life
21:14it becomes an attack
21:15bee or a guard bee
21:16and that's the bees
21:17at the front
21:18that will be the ones
21:19that want to defend
21:20the hive
21:21to the bitter end
21:22it's a pretty
21:23tough life
21:30but first
21:31the estate's
21:32head chef
21:33Luke
21:34is on the hunt
21:35for ingredients
21:36to give Raymond
21:37another delicious
21:38taste of the garden
21:39on a plate
21:43most chefs
21:44just have a herb bucket
21:45I've got
21:46an entire garden
21:47where I can
21:48choose from
21:49a wide variety
21:50of different
21:51vegetables and fruits
21:52and it's always fresh
21:55the seasons
21:56always keep us
21:57on our toes
21:58we have to
21:59think quite creatively
22:00with when things
22:01are coming into season
22:02and sometimes
22:03we have to extend
22:04the life of things
22:05by pickling
22:06and making jams
22:07but it's all part
22:08of the process
22:09and it's good fun
22:10trying to come out
22:11of creative ways
22:12of using
22:13all this wonderful
22:14produce
22:15the customers
22:16are always asking
22:17is this from the garden
22:18is this from the garden
22:19and we're able
22:20to say on quite
22:21a number of occasions
22:22yes it's from the garden
22:23they're always
22:24quite impressed
22:25at the fact
22:26they're eating
22:27from the king's garden
22:28I always feel
22:29lucky to chef
22:30working here
22:31all the gardens
22:32I've worked in
22:33don't have a view
22:34at all
22:35let alone
22:36of beautiful gardens
22:37like this
22:38or wild trees
22:39and we've got
22:40loads of animals
22:41on the farm
22:42that sometimes
22:43you can watch them
22:44out the window
22:45while you're doing
22:46your prep
22:47it's a great place
22:48to work
22:50on Luke's menu
22:51for Raymond today
22:52is pork chop
22:53in cider
22:54with apple sauce
22:55and sage mash
22:59it's absolutely
23:00a beautiful day
23:01when the heart
23:02of the wall garden
23:03of Highgrove
23:04and I'm with Luke
23:05is going to cook
23:06something very special
23:07for me
23:08and that thing
23:09is this wonderful
23:10pork chop
23:11so tell me more
23:12about it please Luke
23:13this is some pork
23:14produced locally
23:15and it's the loin
23:16yes
23:17it's tender enough
23:18yes
23:19let's season him up
23:20voila
23:21I'll turn that
23:22around for you
23:23thank you very much
23:24chef
23:25pepper
23:26yeah
23:27let's press it in
23:28and let's wash
23:29our hands
23:30voila
23:33a little bit of oil
23:34in the pan
23:35just to start him off
23:36it's a lovely
23:37little bit of pig here
23:38what ingredients
23:39are you going to use here
23:40so we've got some
23:41carrots from the garden
23:42some kale from the garden
23:43potatoes from the garden
23:44for the mash
23:45and some lovely
23:46and what about that
23:47that's for the chef
23:48that's for the chef
23:49we're going to make
23:50a lovely cider sauce
23:51as well
23:52we've got apples
23:53from the garden
23:54as well
23:55from the orchards
23:56pan's ready then
23:57nice and hot
23:58there we go
23:59you know
24:00it's not very aggressive
24:01nice slow
24:02rendering
24:03slow colouring
24:04see that's really
24:05so important
24:06you know
24:07look try to show
24:08how easy
24:09to cook any cuts of meat
24:10that could be
24:11lamb
24:12that could be
24:13pork
24:14that could be beef
24:15simple
24:16just pan frying
24:17a bit of oil
24:18a bit of butter
24:19and you have a beautiful dish
24:20eh
24:21yes
24:22nearly
24:23pan frying's the best way
24:24to cook I think
24:25anyway
24:26keep all the flavours
24:27so
24:28be good
24:29so you have
24:30prepared your mash
24:31what I'm going to use
24:32to moisten
24:33these very starchy
24:34potatoes
24:35cream
24:36or milk
24:37I'm going to use
24:38a bit of milk
24:39because cream
24:40can be a bit rich
24:41and milk
24:42creates a bit of steam
24:43as well
24:44just a little touch
24:45in there
24:46okay
24:47and then we'll add
24:48some butter
24:49in there as well
24:50as we start to create
24:51steam
24:52okay
24:53and prevent
24:54the burning
24:55as well
24:56a bit of butter
24:57that's plenty
24:58I think
24:59you can always add more
25:00I need to
25:01turn this pork now
25:02yes
25:03lovely bit of caramelisation
25:04gorgeous colour
25:05is there anything
25:06I can do
25:07peeling some apples
25:08I can
25:09I'm a very good
25:10apple peeler
25:11actually the best
25:12it's interesting
25:13because here
25:14you've got
25:15two varieties of apples
25:16yeah
25:17okay
25:18that means
25:19that's what
25:20you have
25:21the Windsor
25:22Epicure is it
25:23yeah
25:24and this one
25:25is actually
25:26invaded with
25:27the Granny Smith
25:28and now
25:29we can grow them
25:30in England
25:31it's so lovely
25:32to see a Granny Smith
25:33grown in England
25:34because we import it
25:35from millions
25:36of miles away
25:37I love cooking
25:38with fresh apples
25:39from the garden
25:40of course
25:41I've had apples
25:42where I lived
25:43when I was younger
25:44growing up
25:45so we always
25:46had a lot of apples
25:47in the autumn
25:48to making things
25:49and what about
25:50Calvados no
25:51brandy apple
25:52no
25:53that sounds pretty good
25:55I'm going to bring
25:56some cider
25:57or apple sauces
25:58to the next level
25:59but we're just
26:00going with some
26:01nice cider
26:02from the estate here
26:03I'm doing okay
26:04you're doing excellent
26:05Geoff excellent
26:06I want to taste
26:07a little bit
26:08shall we
26:09that's for you
26:10Luke
26:11thank you very much
26:12that's a present
26:13for me
26:14oh
26:15lovely crust
26:16it's a great variety
26:17of apples
26:18our pork
26:19is very nearly there
26:20the mash is
26:21starting to get hot now
26:25sorry
26:26I cannot help it
26:27okay
26:28no I teach
26:29all my life
26:30you know
26:31I love to pass
26:32on knowledge
26:33oh that is lovely
26:34I'm just going to
26:35get this pork off now
26:36okay
26:37he's about ready
26:38I've got a little
26:39resting tray
26:40under here
26:41I'm just going to
26:42get this pork off now
26:43okay
26:44he's about ready
26:45I've got a little
26:46resting tray
26:47under here
26:48wow
26:49we're going to
26:50let that rest up
26:51I think
26:52and then yeah
26:53I'm just going to
26:54leave
26:55here
26:56over there
26:57yeah
26:58so now we're going to
26:59get some of these
27:00lovely apples
27:01into the pan
27:02and just soften
27:03them a little bit
27:04in here
27:05I think you're
27:06really
27:07a very
27:08lucky man
27:09even more lucky
27:10than I am
27:11okay
27:12you are working
27:13for the king
27:14you are working
27:15in the most
27:16extraordinary estate
27:17it's got so many
27:18acres of fruit
27:19of vegetables
27:20and we've got
27:21this gorgeous apple
27:22with the apple tree
27:23just around the corner
27:24yeah
27:25okay
27:26so it didn't have
27:27to go too far
27:28I'm just going to
27:29add some cider to this
27:30so we can get that
27:31reduced
27:32it's actually
27:33it's high-growth cider
27:34but it's actually
27:35from the
27:36Her Majesty
27:37the Queen's estate
27:38that makes it
27:39even better
27:40so this is just
27:41going to reduce down
27:42you can give that
27:43beautiful dish
27:44to your child
27:45the alcohol
27:46okay
27:47cheers
27:48I'm going to put
27:49a little bit of
27:50chicken stock in there
27:51okay
27:52just to really
27:53so one chicken stock
27:54make it sink
27:55this is a homemade
27:56chicken stock
27:57it's just going to
27:58make it rich and meatier
27:59and more gelatinous
28:00so can I put you
28:01to work cutting some sage
28:02would that be alright
28:03anything tell me
28:04it's just some lovely
28:05sage from that plant
28:06just over there
28:07beautiful
28:08the cider is nearly
28:09reduced here
28:10so we just need to
28:11add some cream to that
28:12and finish it off
28:13it's like a normal dish
28:14cream apple
28:15okay
28:16simple pan frying
28:17technique
28:18we just need to get
28:19some of that sage
28:20into this
28:21okay
28:22mash
28:23such a powerful herb
28:24I love sage
28:25so much
28:26I love sage
28:27I love every herb
28:28sage, rosemary,
28:29basilic
28:30dill
28:31are such a powerful
28:32stone
28:33such a great
28:34alliance to cooking
28:35I think we're ready
28:36with this mash
28:37and the sauce now
28:38so we just need to
28:39get the vegetables ready
28:40so I'm just going to
28:41pop that over there
28:42so there's a kale
28:43kind of a purple kale
28:44and we've got some
28:45lovely carrots
28:46from the garden as well
28:47we've got a few
28:48different varieties in here
28:49I'm just going to
28:50get some carrots
28:51in the pan here
28:52a little bit of oil
28:53are you going to colour them?
28:54just a little bit of colour
28:55on there
28:56they're already
28:57pre-blanched
28:58so I'm just going to
28:59get a few of them in
29:00come on be generous
29:01come on put it all in
29:02you know
29:03of course
29:04his majesty
29:05the king
29:06was the very first
29:07to really promote
29:08organic values
29:09local values
29:10seasonal values
29:11he's quite often
29:12have had a
29:13curve on a lot of
29:14environmental matters
29:15yeah
29:16these carrots
29:17are just starting
29:18to get a little bit
29:19of colour now
29:20I've just put a few
29:21fennel seeds in there
29:22just to
29:23yeah
29:24give it a little bit
29:25of an aniseedy kick
29:26and then
29:27I'm just going to
29:28add some kale to here
29:29I see
29:30it doesn't like water
29:31that's normal
29:32so I think
29:33we're ready to plate
29:34then chef
29:35so ready for the feast
29:36okay
29:37ready for the feast
29:38an anglo-french dish
29:39by the way
29:40made with local produce
29:41that's amazing
29:42that's a beautiful
29:43Normandy sauce here
29:44it's a British apples
29:45I love that
29:46you know
29:47it's kind of
29:48entente cordiale
29:49I'm angry by the way
29:50okay
29:51really famished
29:52okay
29:53bit more margarine
29:54margarine
29:55no actually
29:56I'm not angry
29:57I'm hungry
29:58okay
29:59okay
30:00it's different
30:01so
30:02I'm hungry
30:03would be enough
30:04I'm a very
30:05very appreciative chef
30:06anyone who can cook
30:07for me
30:08I really love it
30:09so I'm grateful
30:10okay
30:11so
30:12yeah
30:13get that in there
30:16look at that
30:17I love the kale over there
30:18that looks so gorgeous
30:19yeah
30:20I love all the different
30:21varieties of carrots
30:22we have here
30:23gonna put some of these
30:24lovely apples over the pork
30:25and then
30:26just pour some
30:27of the sauce over here
30:28I think we're gonna
30:29put a few more chives
30:30just on top
30:31a bit of colour
30:32what more do I want
30:33yes
30:34I know what
30:35I need
30:36finish the water
30:37and then
30:38I'm gonna
30:39I'm gonna
30:40finish the water
30:41and cider time
30:44organic
30:46and it comes from
30:47the Queen's Garden
30:48correct
30:49Queen's Garden
30:50yeah
30:51just up the road
30:52so we have
30:53that's my
30:54pork with cider sauce
30:55and autumnal vegetables
30:56let's taste
30:57lovely colour
30:58beautiful
30:59I think the pork
31:00absolutely delicious
31:01tender
31:02flavourful
31:03really great
31:04representing
31:05of course
31:06the Gloucester pork
31:07the fruits are also
31:08so good
31:09but the flavour
31:10is not so much
31:11the taste
31:12is much more
31:13but the flavour
31:14is much more
31:15the flavour
31:16is much more
31:17the flavour
31:18is much more
31:19the flavour
31:20is much more
31:21the flavour
31:22is much more
31:23the flavour
31:24is much more
31:26excellent
31:27because they've got
31:28the acidity
31:29the fruitiness
31:30it goes so well
31:31with pork
31:32and the cream
31:33of course
31:34the cream sauce
31:35and the cider
31:36here we are
31:37thanks for your appreciation
31:38it's a lovely dish
31:39and I enjoy cooking
31:40and using local ingredients
31:41and it's been lovely
31:42cooking for you
31:43thank you very much
31:44I want to give you
31:45a big big hug
31:46ok
31:47and I'll be back
31:48I'll be back
31:49absolutely
31:50After the break
31:51Chef will be indulging
31:52his sweet tooth
31:53with a mouth-watering
31:54French favourite
31:55Madeleines are
31:56absolutely amazing
31:57they are the most
31:58beloved little
31:59mini cakes
32:00in France
32:01they are effectively
32:02what the scone
32:03is in Great Britain
32:20Welcome back to Raymond Blanc's
32:29Royal Kitchen Gardens
32:31Today, Raymond is in the heart
32:34of the Cotswolds
32:35at Highgrove
32:36where King Charles' passion
32:38for gardening
32:39is clear to see
32:40Inspired by its remarkable
32:43productive garden
32:44Chef has shared
32:45his simple salute
32:46to summer
32:47garden vegetable soup
32:49Later, he'll be serving up
32:53a double twist
32:54on a traditional
32:55French delicacy
32:56So now, I'm ready
32:59to make my two
33:00different versions
33:01only two
33:02promise
33:03ok, the honey
33:04and the pistachio
33:05His honey
33:06and pistachio
33:07Madeleines
33:08But first, he's meeting
33:21the royal beekeeper
33:22Steve
33:23to learn about
33:24some of Highgrove's
33:25most highly
33:26prized residents
33:27Hello Raymond
33:31Welcome to
33:32Highgrove Hayes
33:33Thank you very much
33:34And the most
33:35amazing beehives here
33:36Well, that's the
33:37first thing I noticed
33:38and I thought
33:39that is truly
33:40a royal hive
33:42They live in a
33:43lab of luxury
33:44those bees
33:45It's a small castle
33:46Is it made of oak?
33:47Yeah, it's made of oak
33:48and then there's
33:49little copper finials
33:51on the top
33:52on this one
33:53and it's one of three
33:54and they're a bit
33:55like a cupboard
33:56you have to sort of
33:57open them up
33:58to get inside them
33:59and the bees
34:00absolutely adore them
34:01and the setting here
34:02is absolutely fantastic
34:03because the bees
34:04have got so many
34:05great things to go
34:06and forage on here
34:08This is the honey
34:09that I've just harvested
34:10so it's pretty amazing
34:11Beautiful
34:12How heavy it is as well
34:13Yeah, that's about
34:14two kilos
34:15Completely symmetric
34:16It's so golden
34:17This is lime honey
34:18It's from the avenue here
34:19The bees will forage
34:20on the lime avenue
34:21and it's a really
34:22sort of delicate
34:23but slightly floral
34:24You get really
34:25lovely aftertaste to it
34:26I'm a big fan
34:27of lime honey
34:28but this honeycomb
34:29is made
34:30For a taste
34:31Yeah, yeah
34:32The honeycomb
34:33is made by the bees
34:34which secrete wax
34:35from the bottom
34:36half of their abdomen
34:37and they'll pass it
34:38in a line
34:39up to the ones
34:40at the top
34:41that will make
34:42this hexagonal shape
34:43What do you think?
34:44It's less sweet
34:45Yeah
34:46It's far less sweet
34:47than normal honey
34:48Yeah, yeah
34:49It's a beautiful
34:50Beautiful
34:51Slight smoky taste
34:52Smoky, yes
34:53as well now, yes
34:54But there's quite
34:55a little acidity
34:56Yes
34:57And floral?
34:58And floral
34:59How would you use that
35:00do you think?
35:01Oh, there's so many ways
35:02Yeah
35:03Whether it is in cooking
35:04whether it is
35:05sweetening a drink
35:06whether it is
35:07cutting, you know
35:08for breakfast
35:09to cut, I mean
35:10to have a full
35:11fibre breakfast
35:12Lovely
35:13With all the honeycomb
35:14You know
35:15I've got this
35:16I realised
35:17I had my hands
35:18plastered into it
35:19So we like to serve it
35:20with yoghurt
35:21So on top of yoghurt
35:22it's really lovely
35:23Honeycomb is best
35:24just as you've just had it
35:25just chomped and chewed
35:26Yeah
35:27and through granola
35:28or something like that
35:29we like to have it
35:30Including Highgrove
35:33Across four royal residences
35:35Steve cares
35:36for 50 hives
35:37which are home to as many
35:38as 3 million bees
35:43So as the Royal Beekeeper
35:45I would love to know
35:46really what's the biggest
35:48challenge you have
35:49in looking after
35:50so many hives
35:52across the country
35:54Well it's a huge privilege
35:55to be beekeeper
35:56Of course
35:57to the royals
35:58It's a massive privilege
35:59Yeah
36:00Huge honour
36:01being beekeeping
36:0250 years
36:03and it's trying to use
36:04minimal contact
36:06keeping them organically
36:07as possible
36:08and making sure
36:09that they're really happy
36:10and really calm
36:11There's probably
36:12about 60,000 bees
36:13in this hive here
36:14and this time of year
36:16the majority are females
36:17So you have three types of bee
36:19in that hive
36:20you have one queen
36:21then you have
36:22a lot of workers
36:23they're all female
36:24and then you have a drone
36:25a male bee as well
36:26So the female
36:27does all the hard work
36:28All the hard work
36:29and all the defence
36:30and the queen as well
36:31What does the queen do?
36:32She's a beekeeper
36:33She's a beekeeper
36:34What does the queen do?
36:35She's an egg-laying machine
36:36So she starts to lay eggs
36:40just as the first
36:41sort of crocuses
36:42start to flower
36:43at the beginning
36:44of the season
36:45and she's laying
36:46in the height of the season
36:47up to 1500 eggs a day
36:48Can you explain to me
36:49if a queen bee
36:50is about to die
36:51what's going on?
36:52Well there's a natural
36:53life cycle with everything
36:54right?
36:55And with a honeybee
36:56it has a natural life cycle
36:57of about a month
36:58It emerges
36:59it becomes a
37:00Only one month?
37:01Yeah
37:02It's about 21 days
37:03from an egg
37:04being laid
37:05to a bee emerging
37:06a worker bee emerging
37:07but it's life cycle
37:08in the summer
37:09is about 4 to 5 weeks
37:10and then it emerges
37:12becomes a nurse bee
37:13and then slowly
37:14it will start to do
37:15little establishing flights
37:16around from the front
37:17of the hive
37:18then it becomes
37:19a full-blown worker bee
37:20out foraging
37:21flying up to those
37:225 kilometres
37:23in any direction
37:24and then the last
37:25part of its life
37:26it becomes an attack bee
37:27or a guard bee
37:28and that's the bees
37:29at the front
37:30that will be the ones
37:31that want to defend
37:32the hive
37:33So it's a pretty
37:34tough life
37:35Yeah
37:36It's a really tough life
37:37Of course they love
37:38helping the whole world
37:39to go around
37:40because that's what they do
37:41Without them
37:42we would lose
37:43about 40%
37:44of all food
37:45If we lost the bees
37:46it would be
37:47absolutely disastrous
37:48right?
37:49And I know His Majesty
37:50is a huge fan
37:51and supporter of bees
37:52and so
37:53it's really wonderful
37:54to have these hives
37:55in the meadow here
37:59To mark his visit
38:00to His Majesty
38:01the King's
38:03coronary garden
38:04and in honour
38:05of its hardworking bees
38:06Raymond's final dish
38:07is honey
38:08and pistachio
38:09madeleines
38:10Madeleines
38:11are absolutely amazing
38:12They are the most
38:13beloved little
38:14mini cakes
38:15in France
38:16They are effectively
38:17what the scone
38:18is in Great Britain
38:19No less
38:20So to do this recipe
38:21is very simple
38:22and it's totally
38:23different
38:24than the
38:25classic recipe
38:26It is lighter
38:27it's crustier
38:28it's more mellow
38:29and no punishment
38:30because it's made
38:31in France
38:32So we're going to
38:33prepare our little
38:34moulds
38:35They are very special
38:36moulds
38:37Look at those
38:38gorgeous little shapes
38:39Isn't it beautiful
38:40little scallops
38:41What you are doing
38:42here is very simple
38:43You're preparing
38:44these moulds
38:45First butter
38:46and then you're going
38:47to flour them
38:48So that will give
38:49a beautiful little crust
38:50and it will also
38:51be browning as well
38:52once you cook it
38:53So you make sure
38:54you have soft butter
38:55That's very important
38:58The story is
38:59a sweet story
39:00of madeleines
39:02because her grandmother
39:03was a great cook
39:04and this young lady
39:05called Madeleine
39:06was actually working
39:07for the Duke
39:08of Lorraine
39:09Okay
39:10and the only dish
39:11she knew
39:12was madeleines
39:13That's what her
39:14grandmother
39:15had taught her
39:16and she did that dish
39:17and the Duke
39:18fell in love
39:19completely
39:20with the madeleines
39:21and since
39:22these madeleines
39:23are now
39:24completely known
39:25in France
39:26loved
39:27and enjoyed
39:28for tea time
39:29for breakfast
39:30for afternoon tea
39:31And it's not
39:32a legend
39:33It's a true story
39:34Okay
39:35And you can do them
39:36in any mold
39:37You don't need
39:38that mold
39:39It's a perfect mold
39:40for madeleines
39:41It's a very
39:42well-known shape
39:43But you can do it
39:44in square
39:45or rectangular
39:46whatever shape
39:47You can make
39:48even a big one
39:49in a cake tin
39:50That's a big madeleine
39:52Très bien
39:53That's the first stage
39:54and now
39:55we're going to
39:57to use the flour
40:00So we're going to
40:01remove the excess flour
40:02in a few seconds
40:05All what you do
40:06is that
40:12Voilà
40:18That is beauty
40:19I know it's so simple
40:20but it's very satisfying
40:22not to do it well
40:23Next thing
40:24I'm going to leave that here
40:25and I'm going to
40:26prepare the mix
40:27for my madeleine
40:28Icing sugar
40:29Be careful
40:30Gently
40:31Voilà
40:32I'm going to
40:33strain it a little bit
40:38Très bien
40:39Put that one away
40:40Now the flour
40:42I could have mixed
40:43the flour
40:44actually with the icing sugar
40:48The almond
40:52So now
40:53I've got my three mix here
40:54I'm going to add
40:55my egg white
40:56The traditional
40:58recipe
40:59uses
41:00whole eggs
41:02It also uses
41:03baking powder
41:04That one
41:05there is no baking powder
41:06It will rise
41:07on its own
41:08magical
41:09That's the steam
41:10cooking it
41:11which will push
41:12the mix up
41:15At this stage
41:16you can
41:17choose any flavor
41:18you like
41:19If it's vanilla
41:20lemon zest
41:21it would be
41:22absolutely delicious
41:23Powdered chocolate
41:24Cacao
41:25Hazelnuts
41:26The choice is yours
41:28But I've chosen
41:29honey
41:30and pistachio
41:32But first
41:33I'm going to
41:35do a
41:36beurre noisette
41:37Another French invention
41:39Sorry
41:40It's fucked
41:42Noisette
41:43Hazelnut
41:44What does it mean?
41:45That the solid
41:46matters in the batter
41:47are browning
41:49which will give richness
41:50and that beautiful
41:51nutty flavor
41:52to the mix
41:53Of course
41:54part of almond
41:55is totally unusual
41:56into madeleine
41:58and that will give
41:59that wonderful
42:00almondy flavor
42:01The beurre noisette
42:02is going to be
42:03quite extraordinary
42:04That will become
42:05I'm sure
42:06your favorite
42:07little cake
42:08So the batter
42:09is melting
42:10it's forming
42:11and you can see
42:12it's a lovely color
42:13So now it's ready
42:14to be put
42:15directly
42:16into my
42:17almond mix
42:18and flour
42:23Très bien
42:25So now
42:26I'm ready
42:27to make my
42:28two different versions
42:29Only two
42:30promise
42:31OK
42:32The honey
42:33and the pistachio
42:34So let's move
42:35the madeleine
42:36moves away
42:37My beautiful honey
42:38and the pistachio paste
42:40Divide your mix
42:43Voilà
42:50And all we're going to do
42:51is to mix
42:53So start
42:55very slowly
42:56on the side here
42:57into a concentric circle
43:00Just the pistachio
43:04Très bien
43:06So then
43:07you mix your
43:08beautiful honey
43:09Honey is a very
43:10important ingredient
43:11in our life
43:13It sweetens our life
43:14for sure
43:15Our breakfast
43:16afternoon teas
43:19in my madeleine
43:20will be absolutely
43:21delicious
43:22And you need
43:23about one and a half
43:24tablespoons
43:39Those are my
43:40honey madeleines
43:43And now I'm going
43:44to do my pistachio
43:46So when you pour
43:48always
43:49like that
43:50and turn
43:56Voilà
43:58So now we are ready
43:59to bake them
44:00Very easy
44:01My oven
44:02has been preheated
44:03at 190°C
44:05It will only take
44:06eight minutes
44:07to bake
44:08So I'm going to
44:09take my
44:10pistachio
44:11and I'm going to
44:12put it in
44:13the oven
44:14for about
44:15eight minutes
44:20So eight minutes
44:21gone
44:22My madeleine
44:23will be ready
44:24Of course
44:25it's a small oven
44:27They look gorgeous
44:28So the pistachio
44:29and honey
44:31and all what you have
44:32to do
44:33Leave them to cool
44:34a little bit
44:35to get crusty
44:36Please store
44:37three hours
44:38before enjoying them
44:39Make the recipe
44:40for yourself
44:41Just
44:43look at that
44:45It's very easy
44:46to make
44:47Of course
44:48you have the choice
44:49You can put
44:50raspberries,
44:51chocolate,
44:52sour cream,
44:53whipped cream,
44:54vanilla,
44:55lemon,
44:56whatever
44:57I'll take chocolate
44:58Wow
45:02Heavenly
45:15What I love
45:16the most
45:17here
45:18is the ethos
45:19that drives
45:20an uncompromising
45:21approach
45:22to agriculture
45:23to growing
45:24vegetables
45:25They're grown
45:26without any
45:27chemicals
45:28So it's here
45:29that you can
45:30find
45:31the best
45:32recipes
45:33and the best
45:34ingredients
45:35and the best
45:36recipes
45:37and the best
45:38recipes
45:39and the best
45:40recipes
45:41and the best
45:42recipes
45:43and the best
45:44There is here
45:45a group
45:46of extraordinary
45:47professionals
45:48who work
45:49really
45:50so hard
45:51and so well
45:52to create
45:53this heavenly
45:54place
45:55It is heaven
45:56It's a heaven
45:57of purity
45:58of authenticity
45:59and I love it
46:00very much
46:14I love it
46:15I love it
46:16I love it
46:17I love it
46:18I love it
46:19I love it
46:20I love it
46:21I love it
46:22I love it
46:23I love it
46:24I love it
46:25I love it
46:26I love it
46:27I love it
46:28I love it
46:29I love it
46:30I love it
46:31I love it
46:32I love it
46:33I love it
46:34I love it
46:35I love it
46:36I love it
46:37I love it
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46:39I love it
46:40I love it
46:41I love it
46:42I love it