(bright music) (birds chirping) - I know cooking can sometimes feel overwhelming, but it doesn't need to be.

- To be honest, it's all a bit stressful.

- [Mary] So, in this series, I'm joining some wonderful familiar faces- - Mary!

- [Mary] each with their own dilemmas in the kitchen.

- Would you like some turkey dinosaur?

- [Mary] Not a lot.

I'm going to show them how it's done with easy new recipes- - I'm your sous-chef.

I love this.

- [Mary] in the most glorious locations- - You are a natural.

(dart board thuds) - All right, Mary!

- Bez, you've got to multitask!

- [Mary] dishes anyone can whip up.

Wow!

- I like cooking with you.

- [Mary] I've recipes for beginners... - I've never made anything in my life, that's the trouble.

- [Mary] those who find cooking stressful... - There's no messing about here, is there?

- I told you it was quick.

would like to entertain more... (mixture thuds) - Ooh!

(she laughs) - [Mary] or in need of some inspiration.

- I can do this.

- Here's the blender.

- Blender Brethin.

(blender whines) - It will all be beautifully easy, I promise.

- You're my type of woman, Mary!

(bright music) - I love the weekend.

For me, it's all about delicious food and excellent company.

Mel Giedroyc and I have been great friends for over 20 years, and I know she loves to spend her weekend outdoors.

Oh, God.

- Interesting, I'm so sorry.

- It's all right, don't worry.

- I'm sorry about that, Bezza.

- It's very nice to know that you know where the brake is.

- Yeah.

- [Mary] I also know she's stuck in a rut cooking the same recipes.

- What a beautiful afternoon!

- [Mary] Isn't it?

This little camping break is the perfect excuse to show her some easy weekend dishes.

- I reckon I've got about five recipes that I can sort of pull out of the bag, literally.

And the family, I mean, they're getting bored.

The gang are getting bored, I need some new stuff.

- We're on our way to a small campsite by the river's edge for some cooking and relaxation.

Do you know, I love camping.

- I did not discover the joys of camping until, really, I got married, actually, because as a family, my mum and dad, absolutely no way Jose.

We never did anything outdoorsy.

But then, since I've been married to... let's call him Military Dad, that's how you know him.

- Yeah, well, I know him as Ben and Military Dad.

- Military Dad is all over the "campage".

He can multitask.

He can do tents, pegs, guy ropes, cooking, driving.

- [Mary] But I know Mel also has a practical side.

- What are we gonna do with our undies?

- Have a new lot every day.

- Yeah, you're right.

You're absolutely right.

I won't be washing the under-crackers and then hanging them up in the tent.

- [Mary] Oh, good.

- Bezza, we're gonna have a lovely camping trip.

- We are.

- I feel it.

- Here's to a great weekend.

- Woo hoo!

(bright orchestral music) - Weekends outdoors in this country are always at the mercy of the weather.

I've a wonderful recipe for a warming soup that will keep any eager campers going.

My chestnut mushroom soup, perfect for at home or easy to take with you.

It's so easy.

Saute chopped celery and an onion in some butter and vegetable oil.

And I've chosen to use chestnut mushrooms.

They're full of flavor, so, in fact, Dad used to grow mushrooms when I was little in our basement, and they grew in the dark, and it was so exciting to go down the cellar steps and see these little mushrooms all growing, and, of course, it was in the war, and that was a bit of luxury to have that was home-grown.

When the veggies are tender, add a clove of finely grated garlic.

Then it's in with a bounty of mushrooms.

That's it.

And straight away I'm gonna stir those.

Wonderful.

And now to the stock, 750 ml, it could be vegetable stock or chicken stock.

(stock trickling) That's it.

Salt and pepper.

So, on with the lid, bring it to the boil, then a gentle simmer for about 20 minutes until everything's tender.

(bright orchestral music) (birds chirping) Once ready, strain that delicious mushroom and veg mix and give it a whizz.

(mixer whirring) What an easy recipe for Mel to make on a family weekend.

(mixer whirring) (bright music) That intense mushroom puree is ready for the remaining broth.

(mixer whirs) Then, pour this back in the pan.

That's it.

Add to that wonderful depth of flavor with my secret ingredient, soy sauce.

Be patient, it's coming.

That's it.

One tablespoon.

(soy sauce dripping) Two.

To make this soup luxurious, 150 ml of cream.

Proper double cream, nothing else.

(elegant music) A splash more cream and some fresh parsley will finish it off.

That looks pretty special.

I'm dying to taste it.

Gosh, that's wonderful.

So warming and comforting and easy to make, too.

Can't wait to give it to Mel to taste.

(gentle folk music) Kit unpacked, it's time for that wonderful soup.

I hope Mel will make it for her family next time.

Right... - Shall I open this up?

Ooh, you've got a tight grip on this, Bez.

- Well, I have, because we didn't want it to leak.

- [Mel] No, true.

That looks absolutely delicious.

- So, cheers, here's to our successful holiday.

- Happy camping.

That is delicious.

- And it's warming our hands, as well.

- Yeah.

Yeah.

Hits the spot, doesn't it?

- Mm.

- We've gotta get the tent up.

- You know the first thing we should do, the instructions.

- Good.

Or go to the pub.

- No, instructions.

- Instructions.

Okay.

(gentle music) - I think it's best if I take a more managerial role with this one.

Spread the poles out, first.

(poles clacking) You all right there, Bez?

Yeah?

Let's get into... - Then somehow or other, we've got to have a loop.

Right, there, there it is.

- A loop?

- Yeah, I mean a sort of arch.

So, that might be some... - That's it!

I told you it was to be an arch.

- Phew!

It's quite hot work, Bezza, I'm not gonna lie.

- Right.

- I mean, I'm loving doing it, but, you know... - It's very difficult to see how far we've gone, because there's no little people... - Sorry, did you say "We"?!

- Oh, God, what's going on here?

- I'm getting the key in.

We're in.

- Right, I'll have to help.

I can't read the instructions and work!

- Bez, you've got to multitask.

Are you okay there?

- [Mary] Ooh, mine's coming apart here!

(they laugh) I wonder if Mel is missing Military Dad right now.

- Oh, Bez!

Bez, it's a two-bedroom property, waterside views.

- You've earned yourself a little bit of lunch.

Come and cook with me.

- Ooh.

And thanks for all your help, Bez.

- [Mary] What help?

(chuckles) (gentle orchestral music) Mel wants new ideas, and my next recipe couldn't be more ideal for a hungry family on a lazy weekend.

Everybody likes spaghetti Bolognese.

- They do.

- And this is just a different way of having spaghetti with an interesting vegetable sauce.

- Love it.

- So, what sort of thing, when you're camping, do you have?

- It's usually something that comes out of a kettle.

And hits some noodles and some salt.

That's normally our level.

This is high class, and I'm prepared to embrace it.

- [Mary] The ragu is simple.

Start by chopping red peppers, onions, celery, courgette and mushrooms.

- [Mel] I don't think we've ever actually cooked together, Bez.

- No, we haven't.

We've laughed.

We've played cards.

- We've done a lot of laughing.

- We've done all sorts of things.

- [Mel] Do you know what, it's so nice to cook outside, isn't it?

- Isn't it just?

- I quite like the idea, Bez, on a camping trip, of sort of being able to forage.

Have you ever done that?

- Oh, that is... meat and drink to me.

I love foraging.

So, what do you forage for?

- Crisps.

(they chuckle) - Packets, lots of them.

Mm.

Crisps?

I've have to get Mel into my style of camping.

I was a Guide, and my husband laughs at me, but many of the skills that I've got I learnt in the Guides.

I can do a clove hitch just like that.

- [Mel] I've heard!

- And, in the evening, we'd have camp fire, all sit round and sing.

(Mel gasps) Do you remember something about "Ging gang goolie gool..." Right!

♪ Ging gang, goolie goolie goolie goolie watcha ♪ ♪ Ging gang goo, ging gang goo ♪ ♪ Ging gang, goolie goolie goolie goolie watcha ♪ ♪ Ging gang goo ♪ - Come on.

- Okay, sorry, sorry, Bez.

- A splash of olive oil into a heated pan, and in go the onion, celery and red pepper to soften.

What about you, camping?

Your, er... Who does the cooking?

- Military Dad.

Military has got, I mean, lists coming out of every pocket.

Abso-blooming-lutely.

He'll take pieces of string, he will take sandpaper for no apparent reason, he'll take oils, all sorts.

- [Mary] Why ever would you want sandpaper?

- He always has it on him.

Just in case.

You never know when you might need sandpaper on a camping trip.

- Are you just sitting back with a glass in your hands and a bag of crisps?

- I am.

I'm the unwanted luggage.

I need to raise my game, and this is gonna help me raise my game.

- Now this has been sizzling away.

- Lovely.

- I think it's ready.

Let's put everything else in there.

- Do the mushrooms go in as well, Bez?

- Mushrooms go in.

Along with the courgette and two cloves of grated garlic.

It's a good little gadget to take camping because you can use it for Parmesan too, to grate it, if you want to.

- Great.

Pedicure?

- Pedicure!

(chuckles) Do you know, I have another grater, and, er, I've had it for all my married life, 56 years.

- 56 years?

Amazing.

- Never a cross word.

(they chuckle) Not too many.

My husband says, "Er, it's yes, dear."

(Mel laughs) Covers everything.

- "Yes, dear."

- They mellow, they mellow.

- Yeah, they do, they do mellow.

- [Mary] Just gonna put a little bit of pepper and salt in there, that it's it.

Now, we've got a lid under here somewhere.

- Okay, lid-ski.

- On with the lid.

Just let it gently simmer until all that's soft.

- [Mel] Okay.

- [Mary] Give the veg a few minutes to cook, then add the last ingredients to bring this perfect weekend ragu to life.

- It's starting to really smell delish.

- A couple of tablespoons of sundried tomato paste.

One, and that gives gorgeous color and flavor.

Then, some wine.

- [Mel] Of course.

- 150... That's it.

Plenty for later, plenty for later, which is good.

- I love your measuring of 150, Bez.

Just crrr... (chuckles) - Right.

Come on.

- Okay, sorry.

Tinned tomatoes.

Lovely.

- You've always got room for them, and then I always add just a dash of sugar with a lot of tomatoes.

Makes a difference.

(light acoustic music) 20 minutes on simmer will transform this into a rich, thick sauce.

(raucous shouting and banging) Enough time to see what's disturbing the peace.

- What the actual...?

Bez, there's drums!

Good speed, well done, guys.

Hello!

(rowing crew shouting rhythmically) - What are they shouting?

- I don't know.

"Pasta, pasta!"

Maybe they think we're cooking for them.

- [Mary] We'd better get busy, finish it off.

- [Mel] Right, come on, come on.

- The softened vegetables are now a moreish ragu.

Look at that, that's perfect.

(Mel gasps) Fresh basil and spinach and it's ready.

- Ooh!

That is deluxe camping.

- Cook the spaghetti and drain.

- [Mel] Bezza, please don't fall in the river.

Is it all right to put spaghetti water in the river?

Yes!

- [Mary] Absolutely!

All yours.

Boom!

- Lid back on?

- Right.

- Keep it warm?

- [Mary] Yep.

(bright acoustic music) - [Mel] I'm salivating, Bez.

- [Mary] I'm absolutely starving.

- Cheese?

- I've got some Parmesan shavings over the top.

There's no better dish for a relaxing weekend.

- This is so good.

- Delicious.

- I have to say, I've never eaten such lovely food camping.

Seriously.

This is high-end.

- Did all that go in in one go?

Gracious!

You are enjoying it, aren't you?

- (muffled) It's so good!

(bright acoustic music) (gentle serene music) (breeze whispers in trees) - Like Mel, weekends in our house are filled with family.

I often need something I can rustle up in no time, and these are just the ticket.

My grandchildren absolutely love any form of toasted sandwich.

This is called ciabatta tricolore, just like the Italian flag.

Red, white and green.

It's a little bit like a very quick pizza.

It's a shop-bought ciabatta.

It's a perfect base.

What I especially like is all the crispy crunch from the outside.

Right.

I'm going to toast it just on one side.

I'm going to watch this like a hawk.

They toast in no time and I don't want to burn them.

(gentle music continues) Once golden brown, take them out and get cracking with the toppings.

The first layer is sundried tomato paste, cream cheese, grated garlic and chopped fresh basil.

And it comes to this glorious red color, just look.

That's the spread done.

Next, a layer of sliced avocado.

(soft piano music) I well remember the very first time that I tasted an avocado, and that was in about 1966.

I was sharing a flat with four girls, and we thought they were the greatest things ever, but some people thought that they went with custard, and realized that wasn't the way of eating them.

Now to the fun bit, loading them up.

So, this lovely cheesy mixture, I'm going to put a dollop in the middle of that one.

(knife scrapes on toasted ciabatta) That's it.

And then goes the tomatoes.

I'm being generous with the tomatoes because it wants to be something really scrumptious, in the end.

Add the avocado.

Thankfully not with custard, but salt and pepper.

Tomatoes always need salt.

You don't want to do that till the last minute, because the salt draws the moisture out of the tomato.

That's it.

Looks pretty colorful already, and then take the buffalo mozzarella, and if you're having people round, you want the best.

(gentle music) Just five minutes under the grill until that mozzarella is bubbling and gooey.

(gentle music continues) How about that, then?

Wow!

And the final finish, balsamic glaze.

That's a little bit thicker than balsamic vinegar, a rather sweeter flavor, and then some fresh basil.

So colorful.

Just like the Italian flag.

Who could say no to that?

I certainly couldn't.

(perky string music) Right, I don't even know that my mouth will open that wide, but I'm gonna have a jolly good go.

(ciabatta crunching) It doesn't get better than this.

Mm!

That really is wonderful.

It is fantastic.

(up-tempo acoustic music) It's not just cooking that fills my weekends.

I've got a new passion, croquet, and this is the perfect excuse to play it.

Great way to relax.

I'm learning, and I'm really enjoying it.

- Do you have lessons?

- I have proper lessons.

- I'm scared now.

- I've got a wonderful Finnish teacher.

- Oh, nice.

Is this the right sort of action?

Like this?

Straddle?

- [Mary] Imagine you're on a horse.

(Mel whinnies) - Okay, right.

(mallet clacks) That... Did that go through?

- [Mary] Do you know?

That was really, really good.

- Oh, she's good!

- No, you're in a better position.

- I'm feeling intense competitive vibes, I'm not gonna lie.

I'm going into a deep lunge.

Hang on.

(mallet whacks) - Oh, brilliant!

There are all sorts of obstacles here.

Right.

- Quite a lot of goose poo.

- [Mary] My croquet teacher will be pleased.

You're never too old to try something new.

- Aw!

- [Mary] Right, come on, then.

That was fun.

- Another game tomorrow?

- [Mary] Yes.

Do it nice and early, when it's not crowded.

- [Mel] Nice.

(soft lilting piano music) - The outdoor life isn't for everyone.

(boat motor drones softly) For those who prefer to spend the weekend at home, I've got a delightful dish to rival the usual roast.

Chicken tartiflette is a real crowd pleaser, and what's best, it cooks in one dish.

I've been making tartiflette over the years, and I love it.

I have very fond memories of eating tartiflette in the French Alps.

But my version is different, because I've added chicken.

Traditionally, in France, they use bacon, but I love the intense flavor of Parma ham.

Leave the fat on, because it all adds to the flavor.

(knife scoring) Just in rough pieces.

Don't have to be too fussy.

Then I'm going to add the onion.

In it goes.

Nice lot of onion.

These are small new potatoes, and they're cut in fairly thick slices, and just toss those in.

A couple of cloves of finely grated garlic.

A generous glug of olive oil.

A quick mix, and it's ready for the oven.

Cook for 25 minutes at 180 fan.

(tray clanks) Now on to the chicken.

Season six chicken breasts.

To make them more special, wrap each one with the remaining Parma ham.

Just wash my hands.

(water gushing) And now the cheese.

The classic one for tartiflette, reblochon.

It's very strong.

It smells... really potent, but very good.

If you haven't got it or can't get it, you could use brie or you could use Camembert.

As soon as you smell the cheese, it reminds me of camping in France, and France certainly makes some very rich cheeses.

(gentle piano music) The Parma ham, potatoes and onions are ready and smell fantastic.

Gosh, doesn't that look good?

I'd like to have a good pick at that even before I've added the other ingredients, looks so good.

First in are 200 grams of button mushrooms, that glorious reblochon cheese, 150mls of double cream and 200mls of white wine.

So, as you can imagine, this is bound to be something absolutely delicious.

This really is so fuss free.

Season, then lie those glorious chicken breasts over the top.

(light orchestral music) Now for the oven to work its magic.

20 to 25 minutes and the chicken's cooked.

Gosh, there's a wonderful smell here.

And that looks amazing.

It's just bubbling at the edges.

The chicken has got a little bit crispy.

Just a few more things to do.

I'm going to lift off that chicken, rest it.

Add one tablespoon of chopped fresh thyme and two of parsley, the juice of half a lemon, and one tablespoon of grainy mustard.

This is very French.

Wine, cream, mustard.

Couldn't be better.

You wouldn't even know there was any cheese in it, it's all melted.

Give that a jolly good stir, then carve each breast into three.

That is perfect chicken.

Well, I think that looks wonderful, so I hope you're tempted to make it.

Mm.

It's pretty good.

And that lovely, creamy, rich sauce.

That tastes as good as it looks.

(gentle acoustic folk music) It's been so wonderful to spend time with Mel, and we're finishing in style.

We're going to make something pretty special.

A raspberry parfait.

How does that sound to you?

- Camping parfait?

That's pretty cool, Bez.

- Mel loves something sweet, so I'm pushing the boat out with this one.

My individual rich, creamy parfaits are delightfully light and topped with a boozy raspberry coulis.

It's not difficult, and I'm going to be using a stick blender.

It is portable.

- Would you bring a blender on a camping holiday?

- If I'd got it.

- Yeah.

Amazing.

- [Mary] Puree 200 grams of raspberries with three tablespoons of icing sugar and four of the blackcurrant liqueur, creme de cassis.

Is that all right?

- Ooh, hello.

- Does it need a drop more?

- I think, mm... That's delicious.

- [Mary] Just a little tiny drop more.

There we are.

- I find a bit of this on the campsite really takes the edge off the whole sleeping in a tent.

- Exactly.

Now here's the blender.

- Blender Brethin.

- [Mary] And we just want to puree that.

- [Mel] Okay.

Oh!

There we go.

(blender whirs) - [Mary] Mel needs to get rid of the pips, and this sieve will do the trick.

- I sort of feel as if, doing this with you, and camping and cooking, I'm kind of channeling the Girl Guide I never was.

And I like that.

I hope I get a badge.

Do I get a badge for this?

Cooking badge?

- I'll just see how you go.

- Okay, I'm being judged, that's fine.

I've never made a parfait.

- So, come on, when you're at home, what do you give them for pud?

- Er, I do a choccy mousse.

- Do you?

- Like a chocolate mousse.

- Oh, lovely.

Scrape the other side, well, I'll show you, look.

Up there, there's still some.

- Oh, there's loads.

Oh, that's satisfying!

- [Mary] The base of these parfaits is made with 200 grams of full-fat mascarpone cheese and 150ml of double cream.

I'm going to start off by adding a little, uh- - Slacken it off.

- just to slacken it off.

- That's one of my favorite cookery expressions.

- [Mary] Sweeten the mix with another three tablespoons of icing sugar.

- [Mel] Got it.

- You can just stir it.

- Ooh, okay.

- I'm going to do it, sort of, you can do it in two lots, or... just to get it nice and smooth.

- Love it.

- The juice of half a lemon will sharpen it up.

- This is my lemon squeezer.

- Oh, come on, then.

- No, all right, hang on, this could be embarrassing.

That's weak!

You see, that's weak... - That is weak.

- and now you're looking!

It's 'cause you're looking, it's weakening.

- No, because I'm weak, too.

- You have to look away, 'cause I... okay, 'cause then I'll get my strength back.

I'm like Samson and Delilah.

Still pretty weak.

Can I go double?

- Yeah, go on.

- Okay.

That's better, that's better.

- That's good!

- Oh, hang on.

Mr Pippin.

Two Mr Pippins have gone in there.

- Okay, I can get that out.

- Sorry, four of them.

- [Mary] Get anything out that you don't like the look of.

That's it.

- [Mel] There's another pip down here.

Hang on.

- Half of that wonderful raspberry coulis gets mixed in, too.

It's a gorgeous color, isn't it?

- Yeah, really good.

- And there you have it, the parfaits are done.

That's yours, by the way, the mucky one.

If you do it with the point rather than the broad side, it won't go down the side.

- I'm gonna rectify the mucky side by just doing a little bit of that.

- [Mary] Well, it's yours.

- That's really delicious, by the way.

- [Mary] Top with the remaining coulis to make them look picture perfect.

- It's lovely, 'cause you get your sharpness and you get your sweetness.

- You'll be on MasterChef next!

- I know, I can't believe I said that.

- So, let's pop that down there and then... a raspberry on top?

- Yes!

Always.

Thank you very much.

They look quite rude, Bez.

(chuckles) - [Mary] Only you would think they're rude.

Some weapons.

- Weaponry, I've got 'em.

- Okay.

- Let's go.

(gentle music) Have a Madeleine, goes really well with our parfait.

- I love a Madeleine.

We don't dip though, do we Mary?

No.

No.

- You can dip if you want to.

- No, I'm not going to!

- Are you sure?

- I have standards, Mary.

Oh, that looks so good.

That's really creamy!

- Rich and creamy.

- Mm.

- Just the right amount of cassis.

- Yeah.

The glass is a bit too small, though.

(Mary chuckles) To camping!

- To camping.

(gentle music) (owl hooting) - (sighs) What a lovely day, Bez.

- It's been great.

- All my favorite things in one day.

Literally.

Camping, food, your good self.

Just one little thing.

Night-time.

Anything I should know about?

Night-time... snorings?

- Certainly not!

- I'll be up about five times, so you will hear the zip, (squeaks lips) going up and down, but, apart from that, all good.

- I'll keep an eye.

- Good.

Bed after cocoa?

- Bed after cocoa.

- Cheers.

- To a good night's sleep.

- Ah.

(mugs clink) - [Mary] Next time... (dart board thuds) - Great shot!

- [Mary] Jordan North and I are all about the good times.

And one on the floor.

- All right, Mary!

- [Mary] Elevating entertaining from picky tea- - Would you like some turkey dinosaur?

- Not a lot.

to my easiest show-off recipes.

- Oh, Mary.

You're an angel sent from heaven.

♪ Ging gang goolie goolie goolie goolie watcha ♪ ♪ Ging gang goo, ging gang goo ♪ ♪ Ging gang goolie goolie goolie goolie watcha ♪ ♪ Ging gang goo, ging gang goo ♪ ♪ Hayla, hayla shayla ♪ ♪ Hayla, shayla hayla, ho-oh ♪ ♪ Hayla, hayla shayla ♪ ♪ Hayla shayla, hayla, ho ♪ (no audio) (no audio)