(bright regal music) - Cooking is really at its best when it's shared.

Oh, wow.

So I'm off to visit inspiring communities across the country to see how food brings them together.

That's a bit of all right.

- Oh yeah!

- Exploring some exciting places.

Extraordinary, it's huge, isn't it?

- Look at that.

Beautiful.

- I can think of no better place to be.

While sharing mouthwatering recipes of my own.

That looks amazing.

I can't wait to eat it.

I'm at the ready.

So let's get to it.

(all cheering and clapping) (bright regal music) I love a good wedding.

It's one of those times when food really takes the center stage, after the bride, of course.

I'm so honored to have been invited behind the scenes at this wedding.

It's a chance to see how they're going to share the day through three extraordinary meals.

I remember my wedding day as if it was yesterday, but I can assure you it wasn't.

It was just a simple affair, but it was simply lovely.

My husband Paul and I have been married for 56 years.

- You were very slim and elegant in those days, weren't you?

- Was I?

Cheeky.

(Paul chuckling) I still cherish that day, because we've had a long and happy marriage.

You look very smart.

- Yeah?

Thank you.

- Bit more hair in those days.

(Paul chuckles) The cake was very smart, too.

A rich fruitcake that I made myself.

I can't wait to see what delicious food the bride and groom will be sharing with their guests.

My first recipe would make a wonderful addition to any special occasion.

Its three fabulous layers are so easy to make, perfect for serving to a big crowd.

Such a lovely thing to share, and it's got a bit of style.

I'm starting with the bottom layer, cooked and diced beet root with a balsamic glaze.

That just gives it flavor, makes it nice and shiny, too.

Add a little bit of pepper and salt in that.

(bright music) That's it, all done.

The second layer is delicious ripe avocado.

Add the juice of half a lemon.

Not only does that give it flavor, it also stops it going brown.

In goes some chopped fresh dill.

A little salt and pepper will enhance its subtle flavor.

Then I'm going to mash some of it so it holds together better, and then leave some in chunks.

Oh, it's so good.

I could eat this all on its own.

That's done.

The crowning glory of this recipe are the cooked prawns.

I have the ultimate way to dress them up for the occasion.

I'm going to have a tablespoon full of mayonnaise, tablespoon full of creme fraiche, and a tablespoon full of creamed horseradish.

Because any excess water will dilute the creamy sauce, I've drained the prawns really well.

See, a dry bowl.

The combination of creme fraiche, horseradish, and mayo is a natural marriage.

They go so well together.

And not too much effort, either.

(bright music) I'm not done yet.

De-seed and dice some peeled cucumber to cut through the rich dressing.

The great thing about the cucumber is it gives it crunch.

Assembling the layers so they'll look perfect is simple.

So first of all, the beetroot.

Resting the rings on nonstick paper will make them easy to serve later.

Press them down lightly.

If you don't press them down, you won't get these three layers, which look so smart.

The contrast of the green and the beetroot color go really well.

Don't forget to push it gently to the sides before the final layer, those lovely dressed prawns.

I think this is more exciting than a prawn cocktail, which is still a great favorite in most households.

Now, I know what you're thinking.

You haven't got the rings.

You could do it in a glass, or arrange it on a plate in three different piles, a different presentation.

Give them at least 30 minutes in the fridge, and they'll slide onto the serving plate with no problem at all.

Lift it up.

Pop it on like that.

And then you can put the dill on the top like that, and then just before serving, you just lift it off.

I can assure you, I need no encouragement to taste this.

This is right up my street.

Doesn't that look tempting?

Delicious.

If I could choose what to start a meal with, I think right now, it would certainly be this.

Layered horseradish prawns, rich avocado, and balsamic beetroot.

An ideal first course to share for any special occasion, or if you just want to treat yourself.

(soft inspiring music) Each year, nearly 300,000 couples, like this one, get married.

The food they choose to share is pivotal to making the day one to remember.

I can't wait to see how it all comes together.

It's 8:30 in the morning.

Bride-to-be, Kajql, and her 500 guests, are waiting for groom, Nirav, to arrive.

Whilst they do, the first meal of the day is being served, a full-blown breakfast.

How do you begin to prepare for something of this size?

- So we start around about 3:30 in the morning, actually.

So it's a mix of very impeccable timing, and just making sure any surprise was taken care of.

The experience is very, very important.

(soft sitar music) - The families have asked for vegetarian samosas and pakoras, along with traditional Indian desserts, shakar paray and coconut pista burfi.

All very sweet.

- [Amit] Asians love their sweet stuff, so this will be probably the most popular one today.

- And of course they're nice little portions.

- Nice little portions, but you'll probably see the plates will always be full up, as well.

(soft music) - [Mary] Everyone is tucking in, but the bride hasn't had anything to eat yet.

Although goodness knows whether she'll want to.

I certainly couldn't on the morning of my wedding.

- Would you like to do the honors?

(bright inspiring music) (Mary gasps) - Kajql, how deliciously gorgeous you look.

- Oh, well thank you.

- You've taken the wind from my sails.

I brought you breakfast.

Are you hungry?

- Yeah, a little bit.

- It's a very exciting day for you.

How are you feeling?

- I mean, I can eat a tiny bit, and then I get full really quickly, because all the nerves are building up.

Plus I don't want to eat too, too much.

I don't want to be bloated.

- Yes, I can remember on my wedding, I remember on the morning, walking in with my cake and decorating it with fresh flowers.

- Oh wow.

- And being very excited.

You look truly magnificent.

- Thank you.

- But how long has all this taken?

- I started at seven o'clock in the morning, so a good few hours.

But all the preparation of my henna and everything, that took five and a half hours to do.

- I can just imagine when you go down those stairs now, I think they'll begin to cry, you look so lovely.

- (laughing) Aw.

- I hope the day goes well for you.

- Thank you, Mary.

- What a magical day this is.

(bright inspiring music) No matter how big or small a wedding is, sharing the best food is all that matters.

My next two recipes will thrill any guest gathered to celebrate.

I'll start by making the spiced chicken.

Everything all in together with a lovely spicy sauce, really, really tasty.

Perfect for a crowd.

First of all, I'm going to make the marinade, and it's all the sort of things that you've either got in the fridge, or you've got in the cupboard.

So quite easy.

Lemon juice, garlic, soy, ginger, and picante peppers with mango chutney for sweeteners, and five spice for a mild kick.

This really is the perfect marinade for almost any meat dish.

I've got here some chicken thighs.

Add this lovely, spicy marinade.

It will make them taste really good.

Once coated, let the thighs soak up the flavorsome marinade for two hours or so.

Cover it.

I don't want the whole fridge smelling of these spices.

That's it.

So here we go.

When it comes to cooking, it couldn't be easier, as everything roasts together in one tin.

First of all, fennel.

So I'm going to put that straight in.

Blanched in boiling water for five minutes, it'll be so tender when roasted.

And then some red peppers.

I've seeded them.

Put those out like that.

Again, spread it fairly evenly.

And then sweet potatoes.

And they roast really well.

They don't get as crisp as potatoes, but I think they're very good.

(bright music) Finally, season and add the star of the dish, those fragrant spicy thighs.

Arrange them amongst the veg so that all those flavors come together.

Right.

And we're not gonna waste any of this lovely marinade.

Just spoon it in.

Fill in any little gaps that are there.

That goes into the oven.

200 degrees fan, for about 25 minutes.

Whilst the chicken will definitely turn heads, they'll be clambering for the bread that's served with it.

My tear and share bread with all those herbs is great to have on a buffet at a wedding, or indeed to share with friends.

I've already made a simple yeast bread dough, and left it to prove for about two hours.

That's it.

Now for the fun bit.

Just knead that like that.

That's called knocking back.

So spread that out to start with.

Beautifully elastic.

Ready for the exciting mix of herbs.

Rosemary, first of all.

Finely chopped.

Then chives.

Fresh basil.

And lastly, thyme.

And funnily enough, it is the thyme that comes through as the strongest herb flavor.

And the perfect partner, some mature cheddar cheese.

Just spread that over and knead it in.

I want a really good cheesy flavor.

Just go on working this until it's all incorporated really well.

And if any little bits of cheese or herbs stray, bring them back in, and knead them in.

Pummel it hard, work at it, until it's all included.

To make the individual rolls, divide carefully into 32 pieces.

That's a lovely dough.

Nice and sticky.

It's like scones.

It should be on the moist side.

Time to get busy.

If you're in a bakery, and they're making these, they do them with two hands.

But I was never good at doing whatever you do in different ways like this.

So I'll just use one hand.

There we are, we're getting there.

32 dough balls later, and I can begin to build.

Best to start from the middle and then work it round, so looks just like a little flower.

And you just press it in like that, and the first round, it'll take about five.

Continue placing them, building up the rings as you go.

Now we've got a bigger flower, and then the others go all the way round the outside.

They're dear little things, aren't they?

Beautifully arranged, the tear and share just needs about half an hour to prove.

Once ready, a beaten egg will give it that golden color after 25 to 30 minutes in a 200 fan oven.

(bright inspiring music) Meanwhile, my chicken's had its 25 minutes, so I can drain off the rich roasting juices.

Then pop it back to crisp for another 10 minutes.

Thicken with a little corn flour, and the juices will make a succulent gravy.

I must say that I'm quite keen on a sauce or gravy, and I'm certainly married to a gravy man.

Now to bring it all together.

The smell wafting from here, brilliant.

And just as I had anticipated, it's got that lovely golden brown.

The tear and share is ready, too.

I think that looks absolutely great.

Always serve it warm, because it's so much better.

And it's beautifully soft.

Let's have a look.

Oh, home baked bread.

Nothing better.

Oh, and the top is beautifully crunchy, the fresh herbs are coming through.

Yes, I think I would like a dollop of butter on that, but oh so good.

My one tray spicy roast, succulent, crisp, and packed full of flavor.

That really is devastatingly good.

No matter who you're sharing this with, my chicken and bread will make it truly memorable.

(upbeat music) Back at the wedding, the wait is over.

Groom Nirav is on his way, and I've joined bride Kajql's family to watch the grand entrance.

(upbeat drumming music) And there's the groom on a horse.

The barat is a joyous procession, symbolizing the long journey the groom and his guests would make to join the bride's family.

They look very happy.

- Very true, they do.

This is a very big moment for everybody, so.

And this is where now you'll see there's gonna be a dance off, and they're gonna be literally the groom's family are gonna be dancing, and then they're gonna come to a stage where they stop, and then they're gonna greet each other.

(all chanting in foreign language) (all cheering and clapping) - Do you know, Parvy, it's really like a movie set.

- It really is.

I mean, Indian weddings are so grand, they're so vibrant, so colorful, and this is what it's about.

Look at everyone, you know, they're cheering, they're celebrating.

(bright music) - With the dancing over, gifts are exchanged to celebrate the joining of two families.

The wedding ceremony is about to start, then just like my wedding, an afternoon tea will follow, though a little bit grander than mine was.

The couple have chosen sandwiches and scones, with a wonderful addition that I'm going to help make.

Vegetarian kati rolls, a Bengali street food stuffed with grilled paneer and spiced yogurt.

Can I put it here myself?

- Absolutely.

- Yeah, yeah.

- Do you trust me?

- Yeah.

No, no, no problem.

Yeah, I'm sure.

- There's a lot at stake, and I want to impress Chef Dev.

I take one of these.

- [Dev] Yup.

- And then?

- A bit of the Tandoori grilled paneer.

- Looks good.

- Yeah.

- It's like in a Swiss roll, really, because Swiss roll, you start at one end.

- Yeah.

- [Mary] Am I being a bit too generous?

No mind.

- And then put the tomato, little bit.

- [Mary] Do I have to cut it up a little bit?

- [Dev] Yup.

- Not too much?

Not too much.

- No, not too much.

- Okay.

And then I roll this?

- [Dev] And then fold it, yeah roll it.

Yeah.

- [Mary] I'm rolling it as tightly as I can.

- Yeah, tightly, yeah.

Yeah, that's it.

- A little trim to tidy up.

Put this over the top.

- Yeah, over the top.

- And then I start by dividing, so that one will go halfway along.

- Yes, very good.

- Very good.

Am I top of the class?

- Yeah, you are the head chef.

(laughing) - No, I'm a sous chef.

- Sous chef.

- In this occasion, I'm certainly a sous chef.

So how many of these are you going to make?

- So we're gonna make over 400 of these.

- Really?

- [Amit] Just to be on the safe side.

- [Mary] How about that, then?

- Very nice.

Professional.

- Thank you.

- Thank you.

(bright inspiring music) - Kajql and Nirav are married.

I'm so delighted for them.

And I want to make them a special something for their day.

They are great for a special occasion, and wonderful for sharing.

Rather rich, but I'm making very small pots.

First of all, double pouring cream.

And it goes into the pan.

150 ML will do the job.

That's it.

And now two tablespoons of brandy.

Oh, there's plenty for a little cheering sip at the bottom.

I wouldn't dare.

It's great to be here.

Look at that backdrop.

And the sunshine.

I'm the lucky one.

Melt 200 grams of plain chocolate in the cream.

Simple and luxurious.

This is just the right consistency, and just running off the spatula.

Now pour it into 250 grams of soft Marscapone.

And just get that nice and smooth.

So it's a pale chocolatey color.

If you do it too quickly, it'll be a bit lumpy, but this is just perfect.

Right, that's beautifully smooth, and the whole lot can go in now.

There it is.

Look at it.

Give it one final stir to blend the chocolate and cream together.

Right.

That's all done.

I think the wedding guests are going to love this.

It's rich, special, and just perfect to end their meal.

Divide it into shot glasses.

You should have enough to make 12 rich chocolate treats.

Conveniently, I've left just a little in the bottom there for me to taste.

That's pretty good.

And just two tablespoons of brandy is enough.

Don't slop in any more, because it won't make it any better.

(bright exciting music) Don't they look beautiful?

Simply pop them in the fridge for about three hours, and serve chilled.

Topped with crystallized edible flowers and white chocolate curls.

(bright rousing music) The high tea is going down a treat with all their guests, and I hope Nirav and Kajql love what I made for them.

Congratulations, Mr. and Mrs. Singh.

- Thank you!

- Thank you so much.

- A little bit hungry?

- Very hungry.

- Starving.

- Have you got a spare hand?

- Let me take one for Kajql.

Thank you.

- Oh, grab a spoon.

- [Mary] Little tiny spoons there.

- [Nirav] Ah.

- I'm gonna have to remove my nose ring.

- [Mary] Just something lovely and sweet to finish with.

- It is.

They're really nice.

- I love the chocolate in this, but it's not too overpowering, not overwhelming.

It's just right.

- You be careful you don't get it on your white trousers.

(Nirav laughing) - I'm trying my utmost.

(Kajql laughs) - Has today been everything that you expected it would be?

- Well definitely, I've ended up with this beautiful wife, so it's been brilliant.

(bright music) - One of the most celebrated parts of my wedding was the cake.

This indulgent chocolate truffle dessert cake is a real showstopper.

First of all, I'm going to make the two sponges.

I have five egg yolks in here.

Adding an extra egg at this stage helps to give volume.

(soft music) Add 75 grams of caster sugar, and whisk until the mixture thickens to a lighter color.

That looks just about right.

You see, it's holding its shape a little.

There's no flower in these sponges.

Instead, I'm using 150 grams of ground almonds.

Followed by 180 grams of melted plain chocolate.

Every scrap of chocolate going in there.

At this stage, the consistency is stiff.

There is stiff, but all one color, and the chocolate is well incorporated.

Five whisked egg whites will make the sponges light as a feather.

To begin with, I'm just going to slacken it down with that.

Now I'm going to add the rest of the egg white, and gently fold that in so that the egg white can be the raising agent.

Simply divide the mixture between two greased and lined 20 centimeter tins.

Little bit more to come out.

Just make sure I don't waste any of it.

They'll need 30 minutes in the oven 180 degrees fan.

And now I'm going to make my sensational truffle mousse filling.

Whiz up 180 grams of plain chocolate until it's finely chopped, almost like a powder.

That's it.

Add 150 ML of sugar syrup.

Simply sugar dissolved in boiling water.

And while it's still hot, add the egg yolks.

Because this is a treat, a tablespoon full of brandy or rum.

Then quickly, whiz it together.

The heat of the syrup will cook the egg yolks.

That's just perfect.

(gentle music) This will now make a lovely chocolate mousse.

All I've got to do is add the whipped cream.

So I'm going to put a little in just to start with.

That'll just slacken it down a bit.

That's it.

And then the rest in in one go.

Just fold it in fairly gently.

If you're careful, it keeps the air in.

Look at that.

Perfectly smooth, rich, creamy, chocolatey, hint of brandy.

Right.

The sponges have cooled, and I've lined a deep 20 centimeter tin.

It's time to layer up.

Turn it over like that, and just slip it in, and then press it down quite firmly so that it touches the edges, and none of this drips down the side.

Now on goes this truffle mousse.

Pour it in.

Just like velvet.

And then on goes the top.

Just slip that in carefully.

Down it goes.

Quite a tricky procedure, but it does make it look very professional.

A light dusting of cocoa powder, but I'm not done yet.

The mousse needs to set in the refrigerator, minimum six hours, or overnight, before we serve it.

Time for the big reveal.

Now this really is exciting, and I'm seeking perfection, as you know, for a very special occasion.

There it is.

And you should see the beautiful filling round the outside.

And gosh, there's a lot of filling, and a little bit of that lovely cake.

All that's needed are a few whipped cream rosettes around the edge.

And for the piece du resistance, some luxurious shop bought truffle pieces.

Well I'm pretty proud of that.

I think it looks amazing.

And in our house, chocolate's just top favorite.

My husband absolutely loves it.

And funnily enough, he doesn't listen to everything I say, but I've only got to say chocolate, and he lights up.

Let's see if it looks as good inside.

Going through like butter.

(gasps) Wow.

How's that for a slice?

I'm not going to drop it.

It is generous with truffle mousse, and that beautiful moist sponge.

Let's put it on the plate and see.

Is it the mousse that I like best?

Is it the cake?

I like the lot.

Absolutely delicious.

That would be the star of any occasion.

(bright music) It's almost sunset, and the party continues with the final meal of the day.

Huge sharing platters of barbecue meats and curries.

What a brilliant day, and such a lovely couple.

I'm off to share the evening with them, so cheers.

Oh, that looks very good.

Yes, thank you.

(soft music) Next time, I'm in Bristol.

- Look at that!

- You've given me a sharing feast.

Sharing dishes.

I think that looks very special.

And new experiences.

- [Guest] Thank you.

(gentle uplifting music) (gentle music continues) (music fades) (no audio)