What a great time we have had filming for my new TV show which will be hitting our screens at the end of September. It is a seven-part series sponsored by FloGas and it’s all about my cooking adventures! It was shot at Airfield and what a fabulous facility and place that is.
We have tried to keep things fresh and exciting yet with all our recipes we have tried to make sure that they are accessible to. A lot of the recipes that I am cooking in this series come from my new cookbook which is also out at the end of the year – ‘The Complete Family Cookbook’.
We have also lots of recipes from the San Sebastian region where I visited for this series. Anyone who follows this blog knows of my love of this region of Spain so there will be lots of traditional basque dishes and I just know you will love them.
At the end of this blog I will be sharing a recipe for creme pots that has firm Spanish roots and I hope you enjoy the cooking and the eating of this delicious light dessert.
I have to say a big thank you to RTE and David Hare who has produced all my shows – over 120 programmes at this stage which is hard to believe. Brian Walsh, also from RTE, has been so supportive and has given me the platform to be on TV and I am so thankful for that. It is a wonderful honour to be beamed into homes around the country and I love how connected it makes me feel to people.
There is a lot of work that goes in to making a TV show and I suppose when we are watching on our TV we just see the end product. But it is unbelieveable how much effort and expertise is needed. To Billy and Ray on camera and sound they are so professional and a dream to work with and I can promise you the show would not look as good or sound as good without them! To my own team of Olivia and Clare, thank you, and of course a special mention to my brother Kenneth who provides the cookery demonstration station that we used when filming outside at Airfield.
So I hope you enjoy the recipe below and I hope you will tune in to the new show at the end of September.
Crème Pots with Seasonal Berrie
This is just one of the many great puddings that has firm Spanish roots. Very simple to make, Creme Pots recipe is actually quite light, with all the flavour of the caramel and none of the sticky sweetness. It’s similar to the French crème brûlée, except it’s not cooked in the oven.
– 6 egg yolks
– 150g (5oz) honey
– 40g (1 ½ oz) cornflour
– 900ml (1 ½ pints) milk
– 1 cinnamon stick
– rind of 1 lemon
– rind of 1 orange
– 2 tbsp Demerara sugar
– seasonal berries, such as raspberries, strawberries, blueberries and blackberries, to serve
- Place the egg yolks in a heatproof bowl with the honey. Using a hand-held whisk, beat for 5 minutes, until thickened. Tip in the cornflour and mix until well combined.
- Place the milk in a small pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
- Strain the milk, discarding the cinnamon stick, lemon and orange rind, then gradually whisk the warm milk into the egg and honey mixture.
- Place in a clean pan set over a low heat. Cook gently for 10–15 minutes, until the custard coats the back of a wooden spoon. Remove from the heat.
- Leave to cool, then pour into individual dishes or ramekins and chill for at least 4 hours (or overnight is best) to allow the custard pots to firm up.
- When ready to serve, sprinkle the tops evenly with the Demerara sugar and caramelise with a blow torch or under a preheated hot grill. Arrange on plates with a nice selection of seasonal berries to serve.