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Last Updated: Friday, 17 October, 2003, 14:11 GMT 15:11 UK
The Day Team at Chatsworth
Chatsworth House
The imposing Chatsworth House
The team which brings you Breakfast was commissioned to make a new series of programmes for BBC One.

But unlike our other extended programmes from Bath, Wimbledon and Shepperton, the new programme was completely separate.

'The Day Team at Chatsworth' went out on BBC One in October and took a look behind the scenes at one of England's finest stately homes Chatsworth House in Derbyshire.

  • You can see some of the features, recipes and top tips from the programme by clicking on the links below.

    The house

    Chatsworth, in Derbyshire, is one of the country's most impressive stately homes. Four hundred thousand people visited it last year.

    It's home to the Duke and Duchess of Devonshire, who have been working since the 1950s to restore the house and grounds to their former glory. The house has 297 rooms and 68 toilets.

    The Breakfast team behind the programme have ensured 'The Day Team' will be packed with items about the house and the surrounding countryside, and issues about country life.

    There will be daily top tips and recipes which feature here on the website. And there will be films and live items every day.


    Design Feature

    In the first of the new series we found out how to recreate the Chatsworth look in your own home with television designers Justin Ryan and Colin McAllister.

    Top Tips

    And we found out from house keeping staff at Chatsworth why some drinks you may have lying around the house can actually help keep it clean.

    Click on the link at the top of the page for today's top tips.

    Today's Recipe

  • Oeufs a la tripe

    In the first of our recipes Chatsworth chef Herve Marchand cooked Oeufs a la tripe, a dish of eggs and onions suitable foe a snack or maybe lunch. Serves 12 as a first course or 6 for lunch.

    Ingredients: 18 free range eggs, 1.35litres or 2 1/4 pints of milk, 1 tablespoon of salt, flaked sea salt, 175g/6oz butter, 700g/1half pounds of onions finely sliced, freshly ground black pepper, half a nutmeg grated, 75g/3oz plain flour.

    Cooks the eggs by placing them in a pan, sprinkling them with the 1 tablespoon of salt and pouring in enough boiling water to cover them.

    Bring back to the boil and simmer for 8 minutes. Remove from the heat, run cold water over the eggs until they are cool enough to handle, then shell and set aside.

    To make the sauce, melt the butter over a low heat and add the onions. Sprinkle with a pinch of salt and cook until they are soft but not coloured.

    Add the flour and stir for a minute or two, again without letting them colour. In another pan, bring the milk to the boil and gradually pour this over the onion mixture, stirring to make a creamy sauce.

    Season with salt, pepper and grated nutmeg. Simmer for 10 minutes, stirring occasionally to prevent the sauce from sticking.

    To serve, slice the eggs into 3 and add the sauce, mixing gently to avoid breaking up the eggs.

  • You can also watch that dish being prepared by clicking on the above link.


    Gardening Feature

    John met pop singer turned gardener today Kim Wilde who took a look around Chatsworth's stunning grounds. Kim said there was still colour, structure and texture in the garden at this time of year.

    She said perennial plants provided seeds and food for wildlife but that evergreen planting was important. Use evergreens and basic design to create a stage - structure comes from urns, trellis work and walls and Dogwoods grow well in winter.

    Grasses also add colour and hold up well to winter frost, but they have to be positioned in the right place.

    Top Tips

    There were more tips from the team at Chatsworth including how salt and vinegar can be used to clean your brass; and how bread can get dirty marks off the wall - click on the link above.

    Today's Recipe

  • Apple compote with black treacle and Devonshire cream.

    Prepared by Chatsworth assistant chef Darren Wright, this is all a pudding should be - sweet, sour and creamy. Black treacle is the same thing as molasses - good for horses and for us. Serves 6 to 8.

    Ingredients: 1.1kg/2lb 8oz Bramley or other cooking apples, peeled, cored and roughly chopped. 250g /9oz caster sugar, 1 cinnamon stick, 1 vanilla pod, juice of 1 lemon, 5 Russet or other firm eating apples.

    To Serve: Black treacle, warmed; Devonshire Cream or thick double cream

    Preheat the oven to 180C/350F/Gas 4

    Put the Bramley apples, sugar, cinnamon stick, vanilla pod and lemon juice in a large pan over a gentle heat and cook until the apples are reduced to a purée, stirring from time to time.

    Meanwhile, peel and core the eating apples and cut each into 16 pieces. Place these in an ovenproof dish, pour over the purée, and bake for 30 minutes. The pieces of eating apple should be soft but still keep their shape.

    Take out the cinnamon stick and vanilla pod, and serve the apple compote hot or at room temperature with black treacle and cream.

  • You can also watch that dish being prepared by clicking on the above link.


    Farming Feature

    The star of Wednesday's programme was Weany the piglet; John and Nicki took a look behind the scenes with farm manager Margaret Norris.

    They heard how Chatsworth is a working farm, and how some of the animals are used to provide food.

    Top Tips

    There were more top tips from Christine Robinson, head housekeeper at Chatsworth - click on the link above to find out how you can put life back into tired out clothes, and how to spruce up imitation pearls

    Today's Recipe

  • Courgette, tomato and red onion gratin

    Vegetarians must be considered. In 1963 the President of India came to stay.

    He ate only boiled rice and pulses, not even eggs or milk, so by Sunday night we were at a loss as to what to give him for dinner.

    It is not easy to ring the changes with peas, beans, lentils and rice with no chance of cheering up their taste.

    But his diet was his choice because of his beliefs.

    Luckily from the housekeeper's point of view, out-and-out vegetarians like him are few. But if one should turn up, the tomato and courgette disk is perfectly OK - just leave out the Parmesan. Serves 6

    Ingredients: 165ml/6fl oz virgin olive oil, 450g/1lb red onions, finely sliced. 2 cloves garlic, finely chopped. 2 tablespoons chopped parsley, 1 teaspoon dried thyme.

    600g / 1lb 4oz courgettes cut on the diagonal into 5mm / ¼ inch slices, 900g / 2lb vine-ripened tomatoes, skinned and cut vertically into 5mm / ¼ inch slices, 1 teaspoon dried mixed herbs, 12 black marinated olives, stoned and cut in half, 60g / 2 ½oz finely grated Parmesan flaked sea salt, freshly ground black pepper.

    Preheat the oven to 180C / 350F /Gas 4. Heat 3 tablespoons of the olive oil in a heavy-bottomed frying pan over a medium heat and add the onions. Season, and cook until they are caramelised, stirring frequently. Set aside.

    Combine the garlic, parsley, thyme, mixed herbs and remaining olive oil, and divide the mixture between two bowls. Mix the tomato slices into one bowl, and the courgette slices into the other. Season well.

    Spread the onions in the bottom of an ovenproof dish. Use these as a base to make alternating rows or courgette and tomato slices standing upright on their sides.

    Pour over the remains of the olive oil mix. Cover with foil, sealing well, and bake for about 2 hours.

    Remove the foil, sprinkle with the olives and Parmesan, and return to the oven for about 40 minutes to allow the cheese to melt and form a crust.

  • You can also watch that dish being prepared by clicking on the above link.


    Wedding Feature

    The foot-and-mouth crisis of a few years back has led many country dwellers to find new uses for their land.

    This has also been the case for the owners of stately homes and on Thursday's programme we heard from one couple who got married in a stately home, and from Peregrine Armstrong-Jones, who is a wedding and party planner and was involved in the wedding of Victoria and David Beckham.

    Top Tips

    Tackling carpet with frayed edges, and brightening your silver were today's top tips from the Chatsworth housekeeping team.

    Today's Recipe

  • My Mother's Scotch Collops.

    Mince? Well, sort of. It is certainly minced but is made of the best beef and tastes like it.

    This recipe is very quick and easy. A clue to its excellence is the name in Mrs Beeton: 'Beef Collops' (Escalope de Boeuf).

    The juice is like the beef tea of invalid days of childhood, irresistible when ill or well. Serves 6 Ingredients: 75g / 3oz butter, 675g /1lb 8oz beef fillet, freshly minced. 2 tablespoons plain flour. 150ml / ¼ pint beef stock or water. 3 slices of bread, flaked sea salt, freshly ground black pepper, 1 tablespoon chopped parsley.

    Melt the butter in a large pan over a moderate heat, tip in the minced meat and stir until it is browned. Add the flour, mixing it well to soak up all the juices.

    Cook for 3 - 4 minutes and then add the stock or water. Season and cook for a further 5 minutes.

    Meanwhile, toast the bread. Cut off the crusts and cut into 5mm ¼ inch dice.

    Transfer the collops onto a hot dish, surrounded with the sippets of toast, sprinkle with the chopped parsley, and serve piping hot.

  • You can also watch that dish being prepared by clicking on the above link.

    Interview with the Duke and Duchess of Devonshire

    All week the Duke and Duchess have been hosts to The Day Team at Chatsworth and today Nicki and John caught up with them and heard how they inherited the house, and some hefty tax dues along with it.

    The Duchess also revealed her passion for the king - Elvis that is.

    Today's Recipe

  • Chatsworth Rich Fruit Cake

    This is one of the all-time best-sellers in the Farm Shop.

    Makes 1.1KG/2 ½ LB CAKE

    Ingredients: Grated zest and juice of 1 lemon and 1 orange; 50ml / 2fl oz brandy, plus 1 tablespoon to finish. 50g / 2oz mixed peel, 150g / 5oz sultanas, 150g / 5oz raisins, 150g / 5oz currants, 150g / 5oz cherries. 100g / 4oz unsalted butter, at room temperature, 3 medium free range eggs, at room temperature, 50g / 2oz melted butter for greasing, 100g / 4oz strong white flour.

    1 level teaspoon mixed spice, a pinch of ground ginger, a pinch of mace, 25g / 1oz ground almonds 25g / 4oz soft dark brown sugar.

    Mix the zest and juice of the orange and lemon with the 50ml / 2fl oz of brandy, pour it over the dried fruit and leave to macerate overnight.

    Preheat the oven to 140C / 275F / Gas 1. Butter a 15cm / 6 inch round cake tin, and line it with a double layer of greaseproof paper brushed with the melted butter.

    Sift together the flour and spices and mix in the ground and flaked almonds.

    In a separate large bowl, beat the sugar and unsalted butter together until pale and fluffy. Beat the eggs and add them a little at a time, adding a teaspoonful of the flour between additions if the mixture shows signs or curdling.

    Fold in the flour and almond mixture, and then add the brandied fruit. The mixture should be a soft, dropping consistency. Spoon it into the prepared tin, level the top, and bake for about 2 hours. It is ready when it feels springy to the touch and a metal skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin, but place the tin on a rack.

    Prick the top of the cake with a skewer and pour over the remaining tablespoon of brandy. Wrap the cake in foil and store in a cool, dry place. (We store our cakes for 6 months, to allow the flavour to improve slowly.

  • You can also watch that dish being prepared by clicking on the above link.

    Monday - Top Tips
    Another use for gin and tea

    Monday - Recipe
    Oeufs a la Tripe

    Tuesday - Top Tips
    Cleaning your brass with vinegar

    Tuesday - Recipe
    Apple compote, treacle and cream

    Wednesday - Top Tips
    Adding a sparkle to your imitation pearls

    Wednesday - Recipe
    Courgette, tomato and red onion gratin

    Thursday - Top Tips
    How to brighten your silver

    Thursday - Recipe
    My Mother's Scotch Collops

    Friday - Recipe
    Chatsworth Rich Fruit Cake

    BBC Breakfast



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