The Art of Making the Perfect Picnic Food: A Guide to Creating Delicious and Portable Meals

One of the easiest things to make is a delicious fridge cake. To start, you'll need to push it into the corners using your fingers, laying out the marshmallow and gooey bits in a nice flat layer. Ah, look at that! It's all nice and pretty, just waiting to be devoured. The key part of pushing it down is so that we can slice it thinly and easily, making it perfect for cutting into little bars, squares, or even triangles.

Now, let's move on to the next dish: an amazing anchovy dip with vegetables and bread. First, you'll need to cut slices of baguette and bake them in the oven at 180 degrees Celsius for six minutes, or until they're crisp. While that's baking, roughly chop some garlic and shallots and add them to a food processor along with a tin of good quality anchovies. Sprinkle in some pitted black olives, flat leaf parsley, and drizzle in the reserved anchovy oil, adding a little olive oil on top as well. Blitz everything together until it's smooth, then add a teaspoon of sugar for balance. Finally, decant the mixture into a jar and get ready to transport.

To serve this delicious dip with your picnic favorites, simply slice up some fresh baby carrots and peppery radishes, along with a few slices of crisp baguette toast. This anchovy dip is a portable and palatable alfresco treat that's sure to be a hit at any outdoor gathering.

Next up, we have a spicy chili yogurt dressing to accompany our prawn salad. To make this tasty sauce, you'll need fish sauce (don't worry, it doesn't really smell like fish), two chillies, one teaspoon of sugar, four tablespoons of yogurt, and some zest for flavor. Make the dressing in a jam jar by squeezing a lime in there and then shaking everything together until it's well combined. This is where things get interesting: simply wrap the lid on tight to create a little "tummy" effect.

Now, let's add our ingredients to the fridge salad bowl. First, we'll need to peel some cucumber to remove all the seeds. You can use a knife or a speed peeler to do this - both methods work well. The key is to get rid of those pesky seeds so that the salad stays crunchy and light.

Next, slice up some firm, juicy baby gem lettuce leaves in half, keeping the butts intact for now. Add your chopped prawns to the bowl, then drizzle the spicy chili yogurt dressing over the top of the salad. Finally, sprinkle on a bit more zest for flavor - because everything is better with a little extra zing!

The final touch is to wrap the bowl in cling film (or tin foil, if you don't have the first) and refrigerate until it's time to head out to your picnic. When you're ready, simply drizzle some additional dressing on top of the salad to bring everything together.

And that's it - two delicious dishes that are perfect for a picnic: fridge cake, anchovy dip with crudites, spicy chili yogurt dressing with prawn salad, and chocolate marshmallow and peanut fridge cake. With these recipes in your arsenal, you'll be well-equipped to create tasty, portable meals that will impress even the pickiest of eaters.

"WEBVTTKind: captionsLanguage: enwhen i was a kid there wasn't a lot of spare money in our house to spend on fancy ingredients but mum was brilliant at what she did let me tell you so we had really tasty hearty food great cakes amazing puddings all made with the freshest ingredients that's right isn't it yes let's get this show on their old town we're cooking the kind of food mum always dished up starting with a family favorite steamed eight pudding with a glorious butterscotch sauce they weren't cool desserts on those days were they no it was puddings puddings now i'm gonna sieve the flower would you i'll chop here sean chop those dates please that was a favorite wasn't it amazing sew it in okay but it's almost like an old-fashioned dessert wasn't this themed and everything was sort of steam you had jam really poorly mm-hmm so the zest the orange makes that really nice and fragrant so it helps get that richness to the suit okay yeah brown sugar in this is such an easy recipe yes looks fantastic on the table and then treacle cheek it in oh look at that there's something quite magical about a spoonful of treacle can you add them in there please thank you they'll do and crack an egg lightly whisk it and mix that into the milk if i pour in the egg and the milk would you give that little mix up please yep thank you nice nice and slow don't go too fast you see i always used to think that it was an old-fashioned desert steamed pudding do you ever remember me tumbling around your knees trying to sort of get in there yeah so you like to lick the ball didn't you all the time yeah now lightly grease the mold you're always willing to help but not with washing up some things never changed i think i was allergic to the soap how was your excuse kids will enjoy this tonight won't they delicious paper that goes on so the secret behind the parchment paper is to keep that nice and tight tight yep there we are good yeah oh hey wash my hand come on tightly cover with foil and place in a pan of water and let it steam for around two hours with a lid on are you going to wash up gord just for once wash up mr ram oh dear goodness do you like that smash mom you handed it to me and you dropped it come on whilst mom forces me to break the habit of a lifetime dude that's the thought you're washing up it does that to you here's how to make an amazing butterscotch sauce to serve with the pudding add butter into a pan brown sugar golden syrup and a pinch of salt and vanilla seeds melt and combine over a medium heat stir in the cream and simmer until thickened that's the taste of my childhood inner jug right there and it will keep in the fridge for a week now for the main course my all-time favorite shepherd's pie what's the secret behind a really good shepherd's pie i would think the vegetables you use and growing in it so we're going to use leeks and onions and then start browning off the mints you know no color no flavor i've never forgotten that you know that yeah so good half color gotta have color otherwise it puts that grey tinge on the shepherd's pie that looks sick greasy and cheap and nasty they don't want that do we and i know you don't do cheap and nasty let me clear your peelings now all right thank you very much there's no nails in there now is there no don't be chicken i remember your amazing shepherd's pie and that lovely little restaurant used to work in sheep street in stratford so you never got food sent back no sometimes they complained that there was no come on no i'm telling you you never ever got a complaint no how long do you work at that restaurant for six shoes six shoes oh hello chilly what are you cooking i'm gonna make okay i sort of modern version of nanny's shepherd's pie dad shouldn't manny be doing the cooking because she's the better cook excuse me right mum would you would you chop our onion please darling yeah oh gosh your eyes are gonna water daddy what's in this spot sorry in there we got a delicious steamed treacle and date pudding um how do skeletons call their friends how do skeletons call their friends i'm not too sure on the scalabone i'm just gonna tilly come on okay so two cats are in a race one is called one two three and the other is called under 12. who won john depends who's the fastest cat one two three because under 12 cats sank oh goodness why do you make a nice cup of tea for honey you want me to disappear thank you bye so give that a little fry off okay nice quarter these jokes they get worse oh she's certainly having a bit of fun booster sauce worcester sauce that's going to give that really nice spicy seasoning oh thank you oh that's hot you okay yeah tomato puree in you could put a ton of tomatoes in this if you want you could yeah put that mince back in there once it's drained i'm just gonna put a little touch i know you'll go crazy at this a little touch of red wine really why the red wine well because i'm gonna make it nice and rich okay reduce the red wine down yeah and then start covering your mince with your stock now i'm gonna bring it up to the bowl okay and then get some fresh rosemary okay like little taste yes please is it hot it's a little bit hot be careful well i don't like the way i'm sorry oh god as it cooks out the wine and the alcohol will disappear it will be delicious trust me now god spring onions will chop up and that's going to go through the mashed potatoes it's going to sit on top of that nicer i like that savory yeah delicious mince that's laced with all that red wine nice so sprinkles into there please mum and i'm going to drain off the potatoes hi there hello hello oh hi jack hi hi hello hello josh have a nice day school yeah so i'm gonna dry out those potatoes and then mash them no oh can i mash them would you okay um holly slice a little knob of butter in there for jack please so what was the restaurant you worked out there were you a chef cook i love the diplomacy were you a chef i was a cook exactly that no really you used to help me with these little right you kids do no potatoes these are nice and fluffy aren't they aren't they and you want them little delicious mashed potatoes yeah with no lumps in there hey what are you getting at huh it's great having you back in the kitchen mommy now yeah seriously brings back good memories no just why'd you do that dad i just want to fork it to get it nice and spiky so i want that nice crispy topping and then lightly grate that cheddar cheese on top and that goes in the oven literally 20 minutes 180 minutes jack can you up the door people that looks lovely doesn't it even though you said you didn't like it earlier okay back in the day mama's meals all came with two veg and this is no different but with a modern twist braised peas and carrots with a fantastic homemade mint butter shepherd's pie glazed on top that looks lovely doesn't it doesn't it and then the carrots oh seeded coats that's why i didn't put carrots in let's put them on the side i'll see last job before serving pour that gorgeous butterscotch sauce over the pudding okay i'll take one at a time that smells incredible this is my ultimate childhood dinner shepherd's pie with crispy cheese champ topping sweet buttery peas and carrots and a steam date pudding dripping in butterscotch sauce eating mess bomb right eat a mess what's the one thing you love about easter mess i love the meringues now this is a eaten mess with a twist what's the twist in it compared to the normal one we're going to freeze it so it's almost like a sort of eaten mess bomb wow now i'd like you to whisk the cream please half the strawberries are going to go through the mix and half the strawberries are going to be turned into a coulis strawberries in first a little dusting of icing sugar into the pan and now the icing sugar will withdraw the sweetness from the strawberries and start caramelizing so let me show you a nice quick way of whisking secret whisking is like 10 seconds on and 10 seconds off that way your arms don't get tired now i'm going to take the cream to a three-quarter stage what is a three-quarter mix so we leave some sort of texture in the cream that's what we call three-quarter whip and you've got a nice soft peak they're caramelized there you go you put a little touch of water in there that'll help break down the sugar and turn that into a really nice strawberry liquid now to get it really nice and fine i'm gonna blend it on and blitz off okay that's fine i want you to use the back of the spoon and push that through the sieve okay now that way you don't get those seeds smells so good i love this now nice this is the exciting part hold on oh meg right now the meringue with your fingers just crush and flake the meringue into the cream how big should i crush it dado there nice big chunks okay lovely oh okay yeah come on rang in my eye damn to make this dessert even easier i often cheat by using good quality shot port meringues you know taste that's just cream and bread wow it's a little tasty okay strawberries in next a couple of spoons of the cooling now look at that now to prepare the mold to transform the traditional eaten mess into a frozen bomb form a triple layer of climb film adding water to the bowl will help the climb film stick as i pour that in i want you to spread it down okay at the bottom and push it down can you hear that crunch yeah the line all right now fold the cling film over put that in the freezer please make young please in the freezer she goes dessert done now for our main course with a twist that is the rib eye we've had that in the fridge not wrapped so it sort of almost air dries and it intensifies the flavor gross so much quicker and there's less water in the beef for me the only downside to perfect roast dinner is the fight about who washes up afterwards so meg and i are going to avoid that by cooking everything in one roasting tin starting with the spinach and mushroom stuffing let's do it with a salt and pepper please good girl some of your left shoulder left shoulder thank you in with the garlic and the mushrooms to toss the pan you push down and pull back down and push back off you go take your time push it down and flip very good that's it push down nice that was lovely and again nice i'm gonna drop let's see well done well done well then right we're gonna sort of make a little well a little touch of butter in the middle now i need to start putting the spinach in the middle piece so you can push that down spinach is cold so you're not going to burn yourself be confident in the pan toss it and you'll see it wilting and disintegrating away wow who would have thought all that spinach could fit in this pan because it's a very delicate leaf it sort of cooks so quickly put this all on your board now and then i just want you to go and give that a nice chop then when you're confident with one hand we need to pick up the other knife the other hand chop it nicely good now outside and come in gently good regroup and take your time yes mmm right i love that smell what is that lemon thyme lemon tan that's right so you get your little thyme stalks and you pour down you sort of strip lemon thyme in now tarragon it'll taste brilliant with the beef fantastic with chicken and fish roughly chop the target and i sprinkling fresh breadcrumbs so the breadcrumbs almost sort of bring the stuffing together next we're gonna get an egg yolk now with the beef this is the exciting part slice with the bone and then come inside and go two thirds of the way down hold that open for daddy salt and pepper and then look we pack our stuffing in there this is amazing it's incredible now just gently hold out there like that okay yeah i'll see you tomorrow what tying string around the rib will keep it all together during roasting not too tight if we tie it too tightly what happens the stuffing will come out that's right that's ready for roasting but we're going to protect it and sit it on a trivet so a trivet basically is almost like a sort of little little bed a little bed that's right if you want to enjoy these delicious roast vegetables at their best make sure you remove them from the hot oven after 35 minutes and reheat before serving with your beef now a little mix for the top a couple of teaspoons of mustard powder in salt a couple of tablespoons of olive oil mix that in i'm gonna pour my mustard powder over the beef so this forms a really nice glaze my one pot roast dinner goes into a hot oven 15 minutes at 230 degrees then down to 170 degrees for another two hours for a delicious twist on traditional yorkshire puds i'm going to lace mine with fresh horseradish with plain white flour in a bowl and crack in the eggs adding only half of your milk at this stage makes it much easier to whisk all the lumps out and if like me you like your puddings a little lighter and crispier add a dribble of cold water and add salt to season when you're happy your batter is lump free whisk in the remaining milk peel and grate horseradish and add a handful to the mix we can leave the batter to rest while we get the meat from the oven that is beautiful and this is where you really need to let it rest how long would you say to rest it for um i like to rest the meat for at least 20 minutes just the right amount of time for us to whack up the oven and to get our yorkshire puddings in i love using the rich dripping but vegetable all is a healthier option to get the fluffiest yorkshires your tray and fat must be piping hot for best results take your jug of batter to the oven and pour the mixture in there it takes just 15 minutes for our yorkshire puds to puff themselves up and turn a delicious golden brown with the yorkshire puddings on the way and the beef rested we can finish off the eater mess bomb run the bowl under the hot water twist and pull nice wow look at that beauty it's amazing sit that on to your plate now the finishing touches a drizzle of the remaining strawberry coulis i'm just gonna pour this over an amazing flavor and some grated mint chocolate and that is a nice twist on a classic eaten mess a delicious eaten mess bomb beautiful let's go baby please don't drop that meg please it's not a rounders match dessert sorted and the beef is ready to serve up lift that up place that onto the board parsnips parrots you can see why we kept them in half they've got all that flavor one beautiful big slice for daddy one for maggie and then on the side it's stuffing the stuffing a bit that's the best to die for now fantastic yorkshire they're amazing aren't they beautiful mm-hmm that's been my darling and that one that's for me beautiful roast beef with a twist wow these are my ultimate classics with a twist juicy river beef with horseradish spiked yorkshire puds and scrummy eaten mess bomb topped with strawberry coulee and mint chocolate what are your favorites a marshmallow and peanut fridge cake perfect for a picnic first things first you have to slowly melt the chocolate that's bad that's good i'm gonna break up the chocolate right in there next butter goes in couple tablespoons of golden syrup it's so good if we melt chocolate too quickly it starts to separate and destroy the best and safest way to melt chocolate is always use a bain-marie but i'm going to keep a really close eye on mine and heat it over a super low heat this stunning little cake has your favorites in there our digestives now put your hands in there and give them like that one at a time ago and crush what's the one thing that you love about a picnic i love eating outside especially on a nice summery day not so much in the winter no that's gonna be the crunchy part of our fridge cake and it's called a fridge cake because it can sit in the fridge or you can freeze it now the peanuts in please can you use it without peanuts if you're allergic to peanuts oh you can do yeah definitely no what are these little babies cranberries cranberries from there marshmallows my favorite okay they're so bright aren't they why do you love marshmallows so much because they're so squishy all right give that a nice mix up chocolate is melting nicely okay i want you to pour that in and i'll mix it nice and gently slowly slowly slowly soon nice now touch more please good isn't it good give that a little mix with daddy please they're all melty and nice and cool and gooey now we're gonna line the tray so this is quite easy to make because um you don't have to bake it you just set it yeah i want you to start pushing it into the corners please with your fingers just laying out nice and flat ah it's all nice and marshmallow and oozy to get pulled spatula okay and look how delicious does that look really delicious i can eat it right now i couldn't because it's not set all right so when that sets okay it'll go nice and firm and then we can cut it into little bars little squares triangles triangles push push good but the important part of pushing it down is that we can slice it and the more we push the thinner we can slice okay good girl fridge cake done now i'm gonna make the most amazing anchovy dip with vegetables and bread first cut slices of baguette and bake in the oven at 180 degrees c for six minutes or until crisp meanwhile roughly chop garlic and shallots and add to a food processor along with a tin of good quality anchovies sprinkle in some pitted black olives flat leaf parsley and drizzle in the reserved anchovy oil and a little olive oil blitz to a paste and add pepper then decant into a jar ready to transport serve with a handful of fresh baby carrots peppery radishes and your crisp baguette toast anchovy dip a portable and deliciously palatable alfresco treat now a spicy chili yogurt dressing with a prawn salad first things first i'd like you to make the dressing fish sauce doesn't really smell like fishes so one and a half tablespoons of fish sauce two chilli i like this especially if you have it on the side of the pork little teaspoon of sugar oh that's it good in so four tablespoons of yogurt three four some zest in there why are you making it in a jam jar not a bowl well this is for a little picnic and it's a great way of transporting we squeeze the lime in there and then we put the lid on shake it and then i want you to shut it on tight it's a bit like a tummy see that sounds like my tummy only sometimes only sometimes thank you for that kind of gives you and the first time you have it's like a little thingy it's fresh salty citrusy but delicious now cucumber and the salad i want to get rid of all the seeds so if you just nice and gently peel the cucumber why do you feel it can you not eat the skin on it you can eat the skin but i want this salad to taste light and fresh you can use a knife for this too though can't you you can peel with a knife but a speed peeler takes off the slices nice and thinly so much quicker so much quicker that's why it's called a speed peeler looks better now looks a bit naked it does look a bit naked doesn't it now you get your spoon and see what happens a teaspoon just takes out all those seeds so whilst it sits in the dish it doesn't make the salad go all soft because that cucumber is nice and crunchy that's really good there you go so see where your knuckles are there that's what's always going to protect if you put that little finger out this little piggy boom comes off what did i tell you about daddy's knuckle that's the first place you cut off all the time there you go the next addition to our prawn salad is firm juicy baby gem lettuce look at the lettuce in half what about the butt the butts i'm keeping the butts on for now so when i slice it it stays together okay and then a little bit there we don't use okay when you prepare lettuce for picnic you never slice it too thinly okay otherwise it will it's good prawns already your tummy sauce is ready your dressing is ready take the lid off and the trick is you dress the bottom of your dish because i'm gonna put the prawns on here to protect the lettuce get your cucumber i put my cucumber on and then finally that is okay now the salad is not going to go soft why is that because it's not that it's not straight onto the dressing that's right what happens is we wrap this now and then we get to our picnic drizzle the sauce on top we mix it up we've got the dressing on the bottom and the dressing on top of the dressing on top that's right a little bit of tim film do you know the cling film trick i don't know the tinfield trick yet no thing fell over the top of the toilet what you don't understand it when you're my age oh you've been my age then well okay salad in the fridge with the dressing ready to go for a picnic this is my ultimate picnic dinner feast prawn and cucumber salad with a spicy yogurt dressing anchovy dip with crudites and the kids favorite chocolate marshmallow and peanut fridge cakewhen i was a kid there wasn't a lot of spare money in our house to spend on fancy ingredients but mum was brilliant at what she did let me tell you so we had really tasty hearty food great cakes amazing puddings all made with the freshest ingredients that's right isn't it yes let's get this show on their old town we're cooking the kind of food mum always dished up starting with a family favorite steamed eight pudding with a glorious butterscotch sauce they weren't cool desserts on those days were they no it was puddings puddings now i'm gonna sieve the flower would you i'll chop here sean chop those dates please that was a favorite wasn't it amazing sew it in okay but it's almost like an old-fashioned dessert wasn't this themed and everything was sort of steam you had jam really poorly mm-hmm so the zest the orange makes that really nice and fragrant so it helps get that richness to the suit okay yeah brown sugar in this is such an easy recipe yes looks fantastic on the table and then treacle cheek it in oh look at that there's something quite magical about a spoonful of treacle can you add them in there please thank you they'll do and crack an egg lightly whisk it and mix that into the milk if i pour in the egg and the milk would you give that little mix up please yep thank you nice nice and slow don't go too fast you see i always used to think that it was an old-fashioned desert steamed pudding do you ever remember me tumbling around your knees trying to sort of get in there yeah so you like to lick the ball didn't you all the time yeah now lightly grease the mold you're always willing to help but not with washing up some things never changed i think i was allergic to the soap how was your excuse kids will enjoy this tonight won't they delicious paper that goes on so the secret behind the parchment paper is to keep that nice and tight tight yep there we are good yeah oh hey wash my hand come on tightly cover with foil and place in a pan of water and let it steam for around two hours with a lid on are you going to wash up gord just for once wash up mr ram oh dear goodness do you like that smash mom you handed it to me and you dropped it come on whilst mom forces me to break the habit of a lifetime dude that's the thought you're washing up it does that to you here's how to make an amazing butterscotch sauce to serve with the pudding add butter into a pan brown sugar golden syrup and a pinch of salt and vanilla seeds melt and combine over a medium heat stir in the cream and simmer until thickened that's the taste of my childhood inner jug right there and it will keep in the fridge for a week now for the main course my all-time favorite shepherd's pie what's the secret behind a really good shepherd's pie i would think the vegetables you use and growing in it so we're going to use leeks and onions and then start browning off the mints you know no color no flavor i've never forgotten that you know that yeah so good half color gotta have color otherwise it puts that grey tinge on the shepherd's pie that looks sick greasy and cheap and nasty they don't want that do we and i know you don't do cheap and nasty let me clear your peelings now all right thank you very much there's no nails in there now is there no don't be chicken i remember your amazing shepherd's pie and that lovely little restaurant used to work in sheep street in stratford so you never got food sent back no sometimes they complained that there was no come on no i'm telling you you never ever got a complaint no how long do you work at that restaurant for six shoes six shoes oh hello chilly what are you cooking i'm gonna make okay i sort of modern version of nanny's shepherd's pie dad shouldn't manny be doing the cooking because she's the better cook excuse me right mum would you would you chop our onion please darling yeah oh gosh your eyes are gonna water daddy what's in this spot sorry in there we got a delicious steamed treacle and date pudding um how do skeletons call their friends how do skeletons call their friends i'm not too sure on the scalabone i'm just gonna tilly come on okay so two cats are in a race one is called one two three and the other is called under 12. who won john depends who's the fastest cat one two three because under 12 cats sank oh goodness why do you make a nice cup of tea for honey you want me to disappear thank you bye so give that a little fry off okay nice quarter these jokes they get worse oh she's certainly having a bit of fun booster sauce worcester sauce that's going to give that really nice spicy seasoning oh thank you oh that's hot you okay yeah tomato puree in you could put a ton of tomatoes in this if you want you could yeah put that mince back in there once it's drained i'm just gonna put a little touch i know you'll go crazy at this a little touch of red wine really why the red wine well because i'm gonna make it nice and rich okay reduce the red wine down yeah and then start covering your mince with your stock now i'm gonna bring it up to the bowl okay and then get some fresh rosemary okay like little taste yes please is it hot it's a little bit hot be careful well i don't like the way i'm sorry oh god as it cooks out the wine and the alcohol will disappear it will be delicious trust me now god spring onions will chop up and that's going to go through the mashed potatoes it's going to sit on top of that nicer i like that savory yeah delicious mince that's laced with all that red wine nice so sprinkles into there please mum and i'm going to drain off the potatoes hi there hello hello oh hi jack hi hi hello hello josh have a nice day school yeah so i'm gonna dry out those potatoes and then mash them no oh can i mash them would you okay um holly slice a little knob of butter in there for jack please so what was the restaurant you worked out there were you a chef cook i love the diplomacy were you a chef i was a cook exactly that no really you used to help me with these little right you kids do no potatoes these are nice and fluffy aren't they aren't they and you want them little delicious mashed potatoes yeah with no lumps in there hey what are you getting at huh it's great having you back in the kitchen mommy now yeah seriously brings back good memories no just why'd you do that dad i just want to fork it to get it nice and spiky so i want that nice crispy topping and then lightly grate that cheddar cheese on top and that goes in the oven literally 20 minutes 180 minutes jack can you up the door people that looks lovely doesn't it even though you said you didn't like it earlier okay back in the day mama's meals all came with two veg and this is no different but with a modern twist braised peas and carrots with a fantastic homemade mint butter shepherd's pie glazed on top that looks lovely doesn't it doesn't it and then the carrots oh seeded coats that's why i didn't put carrots in let's put them on the side i'll see last job before serving pour that gorgeous butterscotch sauce over the pudding okay i'll take one at a time that smells incredible this is my ultimate childhood dinner shepherd's pie with crispy cheese champ topping sweet buttery peas and carrots and a steam date pudding dripping in butterscotch sauce eating mess bomb right eat a mess what's the one thing you love about easter mess i love the meringues now this is a eaten mess with a twist what's the twist in it compared to the normal one we're going to freeze it so it's almost like a sort of eaten mess bomb wow now i'd like you to whisk the cream please half the strawberries are going to go through the mix and half the strawberries are going to be turned into a coulis strawberries in first a little dusting of icing sugar into the pan and now the icing sugar will withdraw the sweetness from the strawberries and start caramelizing so let me show you a nice quick way of whisking secret whisking is like 10 seconds on and 10 seconds off that way your arms don't get tired now i'm going to take the cream to a three-quarter stage what is a three-quarter mix so we leave some sort of texture in the cream that's what we call three-quarter whip and you've got a nice soft peak they're caramelized there you go you put a little touch of water in there that'll help break down the sugar and turn that into a really nice strawberry liquid now to get it really nice and fine i'm gonna blend it on and blitz off okay that's fine i want you to use the back of the spoon and push that through the sieve okay now that way you don't get those seeds smells so good i love this now nice this is the exciting part hold on oh meg right now the meringue with your fingers just crush and flake the meringue into the cream how big should i crush it dado there nice big chunks okay lovely oh okay yeah come on rang in my eye damn to make this dessert even easier i often cheat by using good quality shot port meringues you know taste that's just cream and bread wow it's a little tasty okay strawberries in next a couple of spoons of the cooling now look at that now to prepare the mold to transform the traditional eaten mess into a frozen bomb form a triple layer of climb film adding water to the bowl will help the climb film stick as i pour that in i want you to spread it down okay at the bottom and push it down can you hear that crunch yeah the line all right now fold the cling film over put that in the freezer please make young please in the freezer she goes dessert done now for our main course with a twist that is the rib eye we've had that in the fridge not wrapped so it sort of almost air dries and it intensifies the flavor gross so much quicker and there's less water in the beef for me the only downside to perfect roast dinner is the fight about who washes up afterwards so meg and i are going to avoid that by cooking everything in one roasting tin starting with the spinach and mushroom stuffing let's do it with a salt and pepper please good girl some of your left shoulder left shoulder thank you in with the garlic and the mushrooms to toss the pan you push down and pull back down and push back off you go take your time push it down and flip very good that's it push down nice that was lovely and again nice i'm gonna drop let's see well done well done well then right we're gonna sort of make a little well a little touch of butter in the middle now i need to start putting the spinach in the middle piece so you can push that down spinach is cold so you're not going to burn yourself be confident in the pan toss it and you'll see it wilting and disintegrating away wow who would have thought all that spinach could fit in this pan because it's a very delicate leaf it sort of cooks so quickly put this all on your board now and then i just want you to go and give that a nice chop then when you're confident with one hand we need to pick up the other knife the other hand chop it nicely good now outside and come in gently good regroup and take your time yes mmm right i love that smell what is that lemon thyme lemon tan that's right so you get your little thyme stalks and you pour down you sort of strip lemon thyme in now tarragon it'll taste brilliant with the beef fantastic with chicken and fish roughly chop the target and i sprinkling fresh breadcrumbs so the breadcrumbs almost sort of bring the stuffing together next we're gonna get an egg yolk now with the beef this is the exciting part slice with the bone and then come inside and go two thirds of the way down hold that open for daddy salt and pepper and then look we pack our stuffing in there this is amazing it's incredible now just gently hold out there like that okay yeah i'll see you tomorrow what tying string around the rib will keep it all together during roasting not too tight if we tie it too tightly what happens the stuffing will come out that's right that's ready for roasting but we're going to protect it and sit it on a trivet so a trivet basically is almost like a sort of little little bed a little bed that's right if you want to enjoy these delicious roast vegetables at their best make sure you remove them from the hot oven after 35 minutes and reheat before serving with your beef now a little mix for the top a couple of teaspoons of mustard powder in salt a couple of tablespoons of olive oil mix that in i'm gonna pour my mustard powder over the beef so this forms a really nice glaze my one pot roast dinner goes into a hot oven 15 minutes at 230 degrees then down to 170 degrees for another two hours for a delicious twist on traditional yorkshire puds i'm going to lace mine with fresh horseradish with plain white flour in a bowl and crack in the eggs adding only half of your milk at this stage makes it much easier to whisk all the lumps out and if like me you like your puddings a little lighter and crispier add a dribble of cold water and add salt to season when you're happy your batter is lump free whisk in the remaining milk peel and grate horseradish and add a handful to the mix we can leave the batter to rest while we get the meat from the oven that is beautiful and this is where you really need to let it rest how long would you say to rest it for um i like to rest the meat for at least 20 minutes just the right amount of time for us to whack up the oven and to get our yorkshire puddings in i love using the rich dripping but vegetable all is a healthier option to get the fluffiest yorkshires your tray and fat must be piping hot for best results take your jug of batter to the oven and pour the mixture in there it takes just 15 minutes for our yorkshire puds to puff themselves up and turn a delicious golden brown with the yorkshire puddings on the way and the beef rested we can finish off the eater mess bomb run the bowl under the hot water twist and pull nice wow look at that beauty it's amazing sit that on to your plate now the finishing touches a drizzle of the remaining strawberry coulis i'm just gonna pour this over an amazing flavor and some grated mint chocolate and that is a nice twist on a classic eaten mess a delicious eaten mess bomb beautiful let's go baby please don't drop that meg please it's not a rounders match dessert sorted and the beef is ready to serve up lift that up place that onto the board parsnips parrots you can see why we kept them in half they've got all that flavor one beautiful big slice for daddy one for maggie and then on the side it's stuffing the stuffing a bit that's the best to die for now fantastic yorkshire they're amazing aren't they beautiful mm-hmm that's been my darling and that one that's for me beautiful roast beef with a twist wow these are my ultimate classics with a twist juicy river beef with horseradish spiked yorkshire puds and scrummy eaten mess bomb topped with strawberry coulee and mint chocolate what are your favorites a marshmallow and peanut fridge cake perfect for a picnic first things first you have to slowly melt the chocolate that's bad that's good i'm gonna break up the chocolate right in there next butter goes in couple tablespoons of golden syrup it's so good if we melt chocolate too quickly it starts to separate and destroy the best and safest way to melt chocolate is always use a bain-marie but i'm going to keep a really close eye on mine and heat it over a super low heat this stunning little cake has your favorites in there our digestives now put your hands in there and give them like that one at a time ago and crush what's the one thing that you love about a picnic i love eating outside especially on a nice summery day not so much in the winter no that's gonna be the crunchy part of our fridge cake and it's called a fridge cake because it can sit in the fridge or you can freeze it now the peanuts in please can you use it without peanuts if you're allergic to peanuts oh you can do yeah definitely no what are these little babies cranberries cranberries from there marshmallows my favorite okay they're so bright aren't they why do you love marshmallows so much because they're so squishy all right give that a nice mix up chocolate is melting nicely okay i want you to pour that in and i'll mix it nice and gently slowly slowly slowly soon nice now touch more please good isn't it good give that a little mix with daddy please they're all melty and nice and cool and gooey now we're gonna line the tray so this is quite easy to make because um you don't have to bake it you just set it yeah i want you to start pushing it into the corners please with your fingers just laying out nice and flat ah it's all nice and marshmallow and oozy to get pulled spatula okay and look how delicious does that look really delicious i can eat it right now i couldn't because it's not set all right so when that sets okay it'll go nice and firm and then we can cut it into little bars little squares triangles triangles push push good but the important part of pushing it down is that we can slice it and the more we push the thinner we can slice okay good girl fridge cake done now i'm gonna make the most amazing anchovy dip with vegetables and bread first cut slices of baguette and bake in the oven at 180 degrees c for six minutes or until crisp meanwhile roughly chop garlic and shallots and add to a food processor along with a tin of good quality anchovies sprinkle in some pitted black olives flat leaf parsley and drizzle in the reserved anchovy oil and a little olive oil blitz to a paste and add pepper then decant into a jar ready to transport serve with a handful of fresh baby carrots peppery radishes and your crisp baguette toast anchovy dip a portable and deliciously palatable alfresco treat now a spicy chili yogurt dressing with a prawn salad first things first i'd like you to make the dressing fish sauce doesn't really smell like fishes so one and a half tablespoons of fish sauce two chilli i like this especially if you have it on the side of the pork little teaspoon of sugar oh that's it good in so four tablespoons of yogurt three four some zest in there why are you making it in a jam jar not a bowl well this is for a little picnic and it's a great way of transporting we squeeze the lime in there and then we put the lid on shake it and then i want you to shut it on tight it's a bit like a tummy see that sounds like my tummy only sometimes only sometimes thank you for that kind of gives you and the first time you have it's like a little thingy it's fresh salty citrusy but delicious now cucumber and the salad i want to get rid of all the seeds so if you just nice and gently peel the cucumber why do you feel it can you not eat the skin on it you can eat the skin but i want this salad to taste light and fresh you can use a knife for this too though can't you you can peel with a knife but a speed peeler takes off the slices nice and thinly so much quicker so much quicker that's why it's called a speed peeler looks better now looks a bit naked it does look a bit naked doesn't it now you get your spoon and see what happens a teaspoon just takes out all those seeds so whilst it sits in the dish it doesn't make the salad go all soft because that cucumber is nice and crunchy that's really good there you go so see where your knuckles are there that's what's always going to protect if you put that little finger out this little piggy boom comes off what did i tell you about daddy's knuckle that's the first place you cut off all the time there you go the next addition to our prawn salad is firm juicy baby gem lettuce look at the lettuce in half what about the butt the butts i'm keeping the butts on for now so when i slice it it stays together okay and then a little bit there we don't use okay when you prepare lettuce for picnic you never slice it too thinly okay otherwise it will it's good prawns already your tummy sauce is ready your dressing is ready take the lid off and the trick is you dress the bottom of your dish because i'm gonna put the prawns on here to protect the lettuce get your cucumber i put my cucumber on and then finally that is okay now the salad is not going to go soft why is that because it's not that it's not straight onto the dressing that's right what happens is we wrap this now and then we get to our picnic drizzle the sauce on top we mix it up we've got the dressing on the bottom and the dressing on top of the dressing on top that's right a little bit of tim film do you know the cling film trick i don't know the tinfield trick yet no thing fell over the top of the toilet what you don't understand it when you're my age oh you've been my age then well okay salad in the fridge with the dressing ready to go for a picnic this is my ultimate picnic dinner feast prawn and cucumber salad with a spicy yogurt dressing anchovy dip with crudites and the kids favorite chocolate marshmallow and peanut fridge cake\n"