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We've travelled the world and eaten everywhere from roadside bars | 0:00:06 | 0:00:10 | |
to restaurants with Michelin stars. DOG BARKS | 0:00:10 | 0:00:13 | |
But there really is nothing like a bit of home cooking. | 0:00:13 | 0:00:17 | |
Coming into a warm kitchen | 0:00:22 | 0:00:24 | |
filled with the aroma of a tasty meal bubbling away... | 0:00:24 | 0:00:28 | |
..it's one of life's great pleasures. | 0:00:29 | 0:00:31 | |
Lovingly prepared dishes with flavours that pack a punch. | 0:00:34 | 0:00:38 | |
It's the perfect way to put smiles | 0:00:38 | 0:00:41 | |
on the faces of your nearest and dearest. | 0:00:41 | 0:00:44 | |
We also uncover why some recipes are so special | 0:00:46 | 0:00:49 | |
that they're handed down through generations of the same family. | 0:00:49 | 0:00:52 | |
-Who makes the best spaghetti? -You. -Right answer. | 0:00:52 | 0:00:56 | |
Who's going to have the first piece? Ooh. | 0:00:56 | 0:00:59 | |
Drop in on some of the UK's homeliest tearooms and cafes, and... | 0:00:59 | 0:01:03 | |
Service! | 0:01:03 | 0:01:05 | |
Find out what chefs like to cook on their days off. | 0:01:05 | 0:01:07 | |
-Oh! -Oh, that looks amazing. | 0:01:07 | 0:01:10 | |
This is much easier and much quicker. | 0:01:10 | 0:01:12 | |
There's nothing quite as comforting as simple home cooking. | 0:01:13 | 0:01:18 | |
Today, the kind of dishes worth staying home for... | 0:01:30 | 0:01:34 | |
..a fantastic way to start the day... | 0:01:36 | 0:01:39 | |
..classic combinations... | 0:01:39 | 0:01:41 | |
..and new ideas for old favourites. | 0:01:42 | 0:01:44 | |
We're talking traditional values. | 0:01:46 | 0:01:48 | |
Traditional values, David. | 0:01:50 | 0:01:52 | |
Traditional values, like morris dancing. | 0:01:52 | 0:01:54 | |
-What? -Morris dancing, tradition and soup. | 0:01:54 | 0:01:58 | |
SIMON LAUGHS | 0:01:58 | 0:02:00 | |
Never did I think I'd hear morris dancing and soup | 0:02:00 | 0:02:03 | |
in the same sentence, but you've managed to pull it off. | 0:02:03 | 0:02:06 | |
But our soup... | 0:02:06 | 0:02:07 | |
..it's got those textures, it's sweet, it's savoury. | 0:02:08 | 0:02:11 | |
It's autumn, spring and winter all rolled into one. | 0:02:11 | 0:02:15 | |
We melt some butter, take three sweet eating apples. | 0:02:25 | 0:02:29 | |
Just quarter the apples, and I'm coring them, | 0:02:29 | 0:02:32 | |
and then I'll just slice them into kind of nice chunks. | 0:02:32 | 0:02:35 | |
All I'm doing while Dave's doing that, | 0:02:35 | 0:02:37 | |
I'm getting stuck into the celeriac. | 0:02:37 | 0:02:39 | |
I've got a carrot and I've got some onions, | 0:02:39 | 0:02:41 | |
and we're just going to sweat those off | 0:02:41 | 0:02:43 | |
as soon as those beautiful apples are caramelised. | 0:02:43 | 0:02:46 | |
Just coat these apples in butter. | 0:02:47 | 0:02:50 | |
Keep, like, a single layer on the pan. | 0:02:50 | 0:02:52 | |
Let them cook for about five minutes. | 0:02:52 | 0:02:55 | |
The thing about soup as a traditional value, | 0:02:56 | 0:02:58 | |
it really is multicultural. | 0:02:58 | 0:03:00 | |
-In Indian restaurants, you have mulligatawny. -Yeah. | 0:03:00 | 0:03:02 | |
Rasam. | 0:03:02 | 0:03:04 | |
-Yes, yeah. -Beautiful soup. | 0:03:04 | 0:03:06 | |
In Romania, where my wife's from, | 0:03:06 | 0:03:08 | |
their traditional soup is a ciorba de burta. | 0:03:08 | 0:03:10 | |
I love that. | 0:03:10 | 0:03:12 | |
I hate it. It's tripe soup. | 0:03:12 | 0:03:15 | |
And actually it's also traditional in Turkey, | 0:03:15 | 0:03:18 | |
so you can see the Turkish influence went into Romania | 0:03:18 | 0:03:20 | |
but the Romanians have well and truly claimed it as their own. | 0:03:20 | 0:03:23 | |
They definitely have that. Right, mucker, we're ready. | 0:03:23 | 0:03:26 | |
Set the apples aside. | 0:03:26 | 0:03:28 | |
Great. I have the celeriac... | 0:03:34 | 0:03:37 | |
..two onions, and the carrot. | 0:03:39 | 0:03:42 | |
I always think that if you want | 0:03:42 | 0:03:43 | |
to get the most flavour out of a soup, | 0:03:43 | 0:03:45 | |
you've got to put a lot in, haven't you? | 0:03:45 | 0:03:47 | |
Yeah, you have. | 0:03:47 | 0:03:48 | |
Because then there's a gravity to it, | 0:03:48 | 0:03:50 | |
-do you know what I mean? -Right. | 0:03:50 | 0:03:51 | |
There's a texture and a thickness to it that's lovely. | 0:03:51 | 0:03:54 | |
-Mr King. -Thanks, mate. | 0:03:54 | 0:03:56 | |
Now, we need to cook this down until everything is pretty soft. | 0:03:56 | 0:04:00 | |
Here, look, you can see that there's all of those lovely sugars | 0:04:00 | 0:04:03 | |
on the bottom. | 0:04:03 | 0:04:05 | |
Well, what you can do is a little bit of the stock... | 0:04:05 | 0:04:09 | |
..just pour it in, because we want to keep those flavours | 0:04:11 | 0:04:13 | |
and keep those sugars and we don't want them to burn. | 0:04:13 | 0:04:16 | |
You know what I like with the traditions of food and cuisine? | 0:04:21 | 0:04:24 | |
It's a kind of good place to start from and a foundation stone | 0:04:24 | 0:04:27 | |
for experimentation, because you can push the envelope. | 0:04:27 | 0:04:31 | |
-If you actually know where you're coming from... -Yeah. | 0:04:31 | 0:04:33 | |
..and not entirely sure where you're going to, | 0:04:33 | 0:04:35 | |
-you can always refer back to your home base... -Yeah. | 0:04:35 | 0:04:37 | |
..and the traditions and values that you had | 0:04:37 | 0:04:39 | |
when you are learning to cook. | 0:04:39 | 0:04:41 | |
-Yeah, I think we're there, mucker. -Couple of cloves of garlic. | 0:04:41 | 0:04:45 | |
We'll just grate them in there. | 0:04:45 | 0:04:47 | |
You can chop it, if you want. | 0:04:47 | 0:04:48 | |
We're garlic lovers. | 0:04:48 | 0:04:50 | |
Just put the potatoes in now. | 0:04:52 | 0:04:54 | |
Couple of sprigs of thyme. | 0:04:56 | 0:04:57 | |
I'm just going to put them in as they are. | 0:04:57 | 0:04:59 | |
We'll fish them out afterwards. | 0:04:59 | 0:05:01 | |
Then a bay leaf. And now the stock. | 0:05:01 | 0:05:05 | |
And we're using chicken stock. | 0:05:05 | 0:05:07 | |
You can just as easy use vegetable stock. | 0:05:07 | 0:05:09 | |
Bit of seasoning to kick it off. | 0:05:13 | 0:05:15 | |
Bring it to the boil, simmer... about 20 minutes. | 0:05:20 | 0:05:25 | |
Yeah, just till the veggies are cooked. | 0:05:25 | 0:05:27 | |
We're missing something, dude. | 0:05:27 | 0:05:28 | |
It's an apple... | 0:05:28 | 0:05:30 | |
HE GASPS ..and celeriac soup. | 0:05:30 | 0:05:33 | |
The apples go in at this point as well. | 0:05:33 | 0:05:35 | |
Slightly caramelised, slightly lovely, | 0:05:35 | 0:05:37 | |
but they're best in than out. | 0:05:37 | 0:05:38 | |
Go to 11. | 0:06:03 | 0:06:04 | |
-Oh, look at this. -Ooh, yeah. | 0:06:07 | 0:06:10 | |
-Nice, isn't it? -Yeah, lovely, man. | 0:06:11 | 0:06:13 | |
Shall we taste it for seasoning, Kingy? | 0:06:17 | 0:06:18 | |
Yes, good idea. | 0:06:18 | 0:06:20 | |
Little bit more salt. | 0:06:24 | 0:06:26 | |
-Would you say? -Yeah. -It's lovely, though. | 0:06:26 | 0:06:28 | |
It's got real depth of flavour. | 0:06:28 | 0:06:30 | |
Actually, it's a brilliant way | 0:06:30 | 0:06:32 | |
to get the veggies into the kids, isn't it? | 0:06:32 | 0:06:34 | |
-Oh, yeah, absolutely. -Mm. | 0:06:34 | 0:06:35 | |
-I love that tang of the apple as well. -Yeah. | 0:06:35 | 0:06:37 | |
It's lovely. Really nice. | 0:06:37 | 0:06:39 | |
There's only three apples there but... | 0:06:39 | 0:06:41 | |
-They work, don't they? -Oh, yeah, yeah. | 0:06:41 | 0:06:44 | |
Shall we do the bacon bits? | 0:06:44 | 0:06:45 | |
-Might as well, dude. -Bacon, an optional extra. | 0:06:45 | 0:06:48 | |
Obviously, not a good option if you're a vegetarian. | 0:06:50 | 0:06:53 | |
Just little bit of oil, brush your pan. | 0:06:55 | 0:06:58 | |
And just stretch them out a little bit, | 0:07:00 | 0:07:02 | |
cos they go slightly crispier then. | 0:07:02 | 0:07:04 | |
So, for the other garnishes, we want some creme fraiche, | 0:07:08 | 0:07:12 | |
and so that it goes into a nice swirl, | 0:07:12 | 0:07:14 | |
we're just going to let that down with a drop of milk. | 0:07:14 | 0:07:16 | |
Moo! | 0:07:16 | 0:07:18 | |
-And creme fraiche. -Shards of bacon. | 0:07:23 | 0:07:26 | |
And then we want some parsley sprinkles. | 0:07:29 | 0:07:30 | |
Lovely. | 0:07:32 | 0:07:34 | |
There we have it. Apple and celeriac soup. | 0:07:34 | 0:07:36 | |
Proper soup, born out of traditional values. | 0:07:36 | 0:07:41 | |
Got heritage, that. Just like morris dancing. | 0:07:41 | 0:07:44 | |
Every dish tells a story. | 0:07:53 | 0:07:55 | |
It may be about the ingredients that define it, the memories it evokes, | 0:07:55 | 0:07:59 | |
or the people who created it. | 0:07:59 | 0:08:02 | |
This is the story of Cath Mison's fish pie. | 0:08:02 | 0:08:05 | |
I love Folkestone. | 0:08:07 | 0:08:10 | |
I was born and bred here, | 0:08:10 | 0:08:11 | |
so this whole area here was just like my garden, in effect. | 0:08:11 | 0:08:15 | |
The fishing industry here in Folkestone is pretty small now | 0:08:16 | 0:08:19 | |
to how it was years ago. | 0:08:19 | 0:08:22 | |
As a kid, you could watch the fishermen coming in, | 0:08:22 | 0:08:24 | |
land the catch. | 0:08:24 | 0:08:26 | |
It was amazing. | 0:08:26 | 0:08:27 | |
Now I think we've got about seven or eight boats that are going out, | 0:08:32 | 0:08:36 | |
so it is important that we keep this going, | 0:08:36 | 0:08:39 | |
this old tradition of our town. | 0:08:39 | 0:08:40 | |
One of the things that we do every year | 0:08:43 | 0:08:46 | |
to highlight the importance of our fishing heritage | 0:08:46 | 0:08:50 | |
is we put on a two-day festival. | 0:08:50 | 0:08:52 | |
-Hi! -Hello, fishcakes! | 0:08:52 | 0:08:55 | |
Hello, my little clam chops. How are we? | 0:08:55 | 0:08:57 | |
-I'm wonderful. How are you? -I'm all right, lovely. | 0:08:57 | 0:08:59 | |
'There's loads of activities that go on for all the crowds, | 0:08:59 | 0:09:02 | |
'but the highlight is the fish pie competition, | 0:09:02 | 0:09:04 | |
'which is held on the Sunday.' | 0:09:04 | 0:09:06 | |
I want some cod, some smoked haddock and some salmon, please. | 0:09:06 | 0:09:11 | |
-Start with some cod. -OK, about three... | 0:09:11 | 0:09:13 | |
'Members of the public are invited to submit their fish pie. | 0:09:13 | 0:09:17 | |
'In previous years, we've had different takes on that fish pie. | 0:09:17 | 0:09:20 | |
'We've added twists. | 0:09:20 | 0:09:22 | |
'We've had an Asian or flamenco, | 0:09:22 | 0:09:24 | |
'but this year we went back to basics | 0:09:24 | 0:09:26 | |
'and just had the public's own interpretation | 0:09:26 | 0:09:29 | |
'of what they thought' | 0:09:29 | 0:09:30 | |
a fish pie should be. | 0:09:30 | 0:09:31 | |
Right, I'm going to make | 0:09:36 | 0:09:37 | |
my super sexy, champion, magnificent fish pie. | 0:09:37 | 0:09:40 | |
First thing I do is put my potatoes on, | 0:09:43 | 0:09:45 | |
and then I saute my leeks very, very slowly in butter. | 0:09:45 | 0:09:49 | |
I then make my sauce. | 0:09:49 | 0:09:52 | |
OK, so, we're going to put a nice big slice of butter in there. | 0:09:52 | 0:09:55 | |
Add the flour, slowly. | 0:09:56 | 0:09:58 | |
Add a little bit of stock to my roux, | 0:09:58 | 0:10:02 | |
and gently fold that in. | 0:10:02 | 0:10:05 | |
Fish pie in my family | 0:10:09 | 0:10:10 | |
has always been a bit of a standing joke. | 0:10:10 | 0:10:12 | |
When I was a kid growing up, I didn't really like fish pie. | 0:10:13 | 0:10:16 | |
I was sick of fish, I think, growing up down in the harbour area. | 0:10:16 | 0:10:21 | |
But as your parents tell you, | 0:10:21 | 0:10:23 | |
you can't leave the table till you finish your meal, | 0:10:23 | 0:10:25 | |
in the end I grew to love fish pie. | 0:10:25 | 0:10:27 | |
That's great. Spot-on. | 0:10:32 | 0:10:33 | |
To make a good fish pie, | 0:10:34 | 0:10:36 | |
I would say a must is it's got to be fresh fish. | 0:10:36 | 0:10:40 | |
You can't just go and buy frozen stuff out of the supermarket. | 0:10:40 | 0:10:43 | |
It's too watery and it's flavourless. | 0:10:43 | 0:10:47 | |
You must buy fresh fish. | 0:10:47 | 0:10:48 | |
Now I'm going to add in the scallops and the prawns. | 0:10:50 | 0:10:53 | |
When I'm happy with that, | 0:10:56 | 0:10:57 | |
I will then add in the sauce that I've already made. | 0:10:57 | 0:11:01 | |
Gently stir all that round. | 0:11:01 | 0:11:03 | |
Then I'll put it in my casserole dish | 0:11:03 | 0:11:05 | |
and leave that to settle. | 0:11:05 | 0:11:07 | |
If you think back, I suppose, | 0:11:10 | 0:11:11 | |
to when my grandmother made fish pie, | 0:11:11 | 0:11:13 | |
the ingredients would have changed an awful lot. | 0:11:13 | 0:11:16 | |
My nan was a war widow, | 0:11:18 | 0:11:19 | |
so she was given free fish every Friday. | 0:11:19 | 0:11:22 | |
It was left on her doorstep. | 0:11:22 | 0:11:24 | |
And she used to make a fish pie for her and her children. | 0:11:24 | 0:11:28 | |
And I would've thought they would've just done a white sauce, | 0:11:28 | 0:11:30 | |
put the fish, potatoes, bit of butter. | 0:11:30 | 0:11:32 | |
That would've been it. | 0:11:32 | 0:11:33 | |
When my mother started cooking fish pie, | 0:11:33 | 0:11:36 | |
then I suppose she went a little bit more upmarket. | 0:11:36 | 0:11:38 | |
You know, she would've added a bit of salmon, | 0:11:38 | 0:11:40 | |
we would've had cheese, maybe a little bit of cream. | 0:11:40 | 0:11:43 | |
So, as the years go by, times change, | 0:11:43 | 0:11:45 | |
and I suppose to where I am now with making my fish pie, | 0:11:45 | 0:11:49 | |
I've got everything in it. | 0:11:49 | 0:11:50 | |
So, I'm just chop them up really finely | 0:11:52 | 0:11:54 | |
so that they don't look like a caper any more. | 0:11:54 | 0:11:57 | |
For me, capers are the worst thing ever in the world, | 0:11:57 | 0:12:00 | |
but for some reason I managed to discover | 0:12:00 | 0:12:02 | |
that actually chopped up finely on top of my fish pie, | 0:12:02 | 0:12:05 | |
they're fantastic. | 0:12:05 | 0:12:07 | |
The fishing industry in Folkestone is really important. | 0:12:10 | 0:12:14 | |
It's important to our community and they're risking their lives, really, | 0:12:14 | 0:12:18 | |
to put fish on our plate, | 0:12:18 | 0:12:20 | |
and the least that we can do is go out and buy it | 0:12:20 | 0:12:22 | |
and support them. | 0:12:22 | 0:12:23 | |
Oh, wow. Look at that. | 0:12:28 | 0:12:30 | |
Cath's magnificent fish pie, from Folkestone. | 0:12:33 | 0:12:36 | |
That is superb. That is Folkestone in a bowl. | 0:12:46 | 0:12:50 | |
We're talking about tradition. | 0:13:07 | 0:13:08 | |
Of course, we have this remarkable tradition for puds. | 0:13:08 | 0:13:12 | |
But these are puddings. | 0:13:12 | 0:13:13 | |
They're not desserts or sweets, they're puds. | 0:13:13 | 0:13:16 | |
Bread and butter pud, and this one's a bit of a good 'un, | 0:13:16 | 0:13:20 | |
because what we're doing is raspberry and orange | 0:13:20 | 0:13:23 | |
bread and butter pudding. | 0:13:23 | 0:13:24 | |
When I was a kid, what was bread and butter pudding? | 0:13:30 | 0:13:33 | |
It was me mother saying, | 0:13:33 | 0:13:34 | |
"There's half a loaf of white slice that's going off," | 0:13:34 | 0:13:37 | |
so she'd put it into a tray, butter it, a few sultanas, | 0:13:37 | 0:13:41 | |
sprinkle sugar on the top. | 0:13:41 | 0:13:43 | |
Put some frugal custard, and bake it. | 0:13:43 | 0:13:45 | |
And do you know what? I loved it. | 0:13:45 | 0:13:47 | |
But this is different. | 0:13:47 | 0:13:49 | |
This is a luxury version, so our bread is brioche. | 0:13:49 | 0:13:53 | |
-I'm just overlaying a little bit here. -Lovely. | 0:13:53 | 0:13:55 | |
Cos, you know, we Northerners have a great tradition of bricklaying. | 0:13:55 | 0:13:58 | |
THEY LAUGH | 0:13:58 | 0:14:00 | |
-Are you happy with that, Kingy? -Yeah, lovely, mate. | 0:14:02 | 0:14:04 | |
Right, so, I'm going to take most of the raspberries, | 0:14:04 | 0:14:08 | |
about two thirds of them, | 0:14:08 | 0:14:09 | |
and I'm going to give them a little crush. | 0:14:09 | 0:14:13 | |
Just bruise them slightly. | 0:14:13 | 0:14:15 | |
Then a couple of spoonfuls of caster sugar. | 0:14:15 | 0:14:18 | |
And then - this is optional, | 0:14:21 | 0:14:22 | |
but it is a luxury bread and butter pudding - | 0:14:22 | 0:14:25 | |
some raspberry liqueur. | 0:14:25 | 0:14:26 | |
-Oh. -Right, I'm going to zest an orange. | 0:14:28 | 0:14:31 | |
-Nice. -And then I'm going to start to make the custard. | 0:14:31 | 0:14:34 | |
So, over that layer, | 0:14:37 | 0:14:39 | |
just sprinkle those with the booze over that layer of brioche. | 0:14:39 | 0:14:43 | |
When the custard soaks through all this, you've got the liqueur, | 0:14:48 | 0:14:51 | |
the raspberries and the sugar, | 0:14:51 | 0:14:52 | |
and you get a bit of a raspberry ripple effect. | 0:14:52 | 0:14:54 | |
-It's lovely, yeah, cos they bleed, don't they? -Yeah. | 0:14:54 | 0:14:57 | |
"Bleedin' raspberries," me mother used to say. | 0:14:57 | 0:15:00 | |
I just thought she was just being rude, | 0:15:00 | 0:15:01 | |
but now I know it was a technical statement. | 0:15:01 | 0:15:03 | |
Right, I'm going to take four eggs. | 0:15:08 | 0:15:11 | |
I'm going to butter more brioche. | 0:15:14 | 0:15:16 | |
And I'm going to take the remainder of the sugar... | 0:15:17 | 0:15:19 | |
..and then I'm going to beat the eggs, | 0:15:21 | 0:15:24 | |
the orange zest and the sugar together. | 0:15:24 | 0:15:27 | |
And just beat them until the eggs and the sugar | 0:15:29 | 0:15:32 | |
go a nice light colour. | 0:15:32 | 0:15:34 | |
And these raspberries, we just pop them on top. | 0:15:40 | 0:15:44 | |
And then add some milk. | 0:15:44 | 0:15:45 | |
Now, this is whole milk. | 0:15:47 | 0:15:48 | |
And some double cream. | 0:15:52 | 0:15:55 | |
OK, so, I'm just going to ladle this in, | 0:15:58 | 0:16:01 | |
because we just need to get it started. | 0:16:01 | 0:16:03 | |
Now, bread and butter pudding, | 0:16:06 | 0:16:08 | |
well, the constant is the bread and butter. | 0:16:08 | 0:16:10 | |
Brioche is one bread you can use. | 0:16:10 | 0:16:12 | |
You can use croissants, you can use stale white bread. | 0:16:12 | 0:16:15 | |
-Welsh tea brack's great, fruit bread's good. -Very nice. | 0:16:15 | 0:16:19 | |
And also, you don't have to have raspberry and orange. | 0:16:19 | 0:16:23 | |
-You can have chocolate. -Cherry and chocolate is a nice one. | 0:16:23 | 0:16:26 | |
-Nice one, yeah. -Cherry and white chocolate. | 0:16:26 | 0:16:28 | |
-And indeed white chocolate and lemon. -Oh, yes. -Very nice. -Yeah. | 0:16:28 | 0:16:32 | |
Just pop it on there, just in case it boils over. | 0:16:35 | 0:16:39 | |
So, we need to dot with butter and sprinkle with demerara sugar. | 0:16:39 | 0:16:43 | |
I'll let you dot and then I'll sprinkle. | 0:16:45 | 0:16:47 | |
How simple, but luxurious, but traditional? | 0:16:49 | 0:16:53 | |
So, that goes into a preheated oven, 180 Celsius, | 0:16:53 | 0:16:56 | |
for about 35-45 minutes, | 0:16:56 | 0:16:58 | |
until the top is golden brown and the custard's, well, | 0:16:58 | 0:17:01 | |
become custard. | 0:17:01 | 0:17:03 | |
Well, we're not going to waste this orange, | 0:17:05 | 0:17:07 | |
and also we just want something a little bit special | 0:17:07 | 0:17:10 | |
to go on our very special bread and butter pudding. | 0:17:10 | 0:17:13 | |
-It'll make your granny dribble, this one. -It's lovely. | 0:17:13 | 0:17:15 | |
So, to segment an orange, top it... | 0:17:15 | 0:17:19 | |
..tail it, and just cut the rind off. | 0:17:19 | 0:17:22 | |
Lush, mate, lush. | 0:17:22 | 0:17:23 | |
Yeah, because we don't want any pith, we don't want any rind. | 0:17:23 | 0:17:27 | |
So, I'm going to make a standard stock syrup. | 0:17:27 | 0:17:29 | |
Put some caster sugar in the bottom of a pan. | 0:17:29 | 0:17:32 | |
I'm going to heat the sugar through, and then, very shortly, | 0:17:32 | 0:17:35 | |
we're going to add a little bit of water. | 0:17:35 | 0:17:37 | |
Once you see it melting a little bit, the sugar, | 0:17:43 | 0:17:47 | |
add a little bit of water. | 0:17:47 | 0:17:48 | |
When you put the water in, | 0:17:53 | 0:17:54 | |
obviously the sugar cools pretty rapidly and it'll go solid, | 0:17:54 | 0:17:57 | |
but it doesn't stay like that for long. | 0:17:57 | 0:18:00 | |
What you just need to do is... we now need to reduce it. | 0:18:00 | 0:18:04 | |
-Shall we do another while that boils down? -Yeah. | 0:18:04 | 0:18:08 | |
Lovely. | 0:18:09 | 0:18:10 | |
Lovely. There we go. | 0:18:20 | 0:18:22 | |
Couple of minutes boiling that pretty hard, we should be there. | 0:18:22 | 0:18:25 | |
-That's come down a treat, Si. -Yeah, it's lovely, that, mate. | 0:18:28 | 0:18:31 | |
-Oranges? -Yes, please. Got that juice as well. | 0:18:31 | 0:18:34 | |
-Yeah. -Great. Lovely. | 0:18:34 | 0:18:36 | |
I'm just going to warm these through. | 0:18:36 | 0:18:37 | |
Again, just need to get it on a proper boil | 0:18:37 | 0:18:40 | |
and then we're going to flambe it in some orange liqueur. | 0:18:40 | 0:18:44 | |
-Obviously this is optional. -Yes. | 0:18:45 | 0:18:47 | |
But, you know, if you've got the option, it's not a bad one. | 0:18:47 | 0:18:50 | |
You might as well, mightn't you, you know? | 0:18:50 | 0:18:53 | |
There's something always exciting when you've got a flambe on, | 0:18:53 | 0:18:55 | |
-isn't there? -I love it. | 0:18:55 | 0:18:57 | |
-I know you do. -I kind of doubt myself. | 0:18:57 | 0:19:00 | |
-That ceiling's just been painted. -Sorry. -It's quite low. | 0:19:00 | 0:19:03 | |
-We don't want all that. -No, we... No, no. | 0:19:07 | 0:19:09 | |
-About half. -Yeah. | 0:19:09 | 0:19:11 | |
And what we do... | 0:19:15 | 0:19:16 | |
Wahey! | 0:19:18 | 0:19:19 | |
-Catch it on like that. -Lovely flavour, isn't it? | 0:19:21 | 0:19:23 | |
And just let that go... | 0:19:23 | 0:19:24 | |
..and boil all of that alcohol off. | 0:19:26 | 0:19:30 | |
And also, all the time what's happening is | 0:19:30 | 0:19:32 | |
that the surface of those oranges are starting to caramelise. | 0:19:32 | 0:19:35 | |
I think our bread and butter pudding is just about there. | 0:19:40 | 0:19:43 | |
That's what you call a bread and butter pudding. | 0:19:48 | 0:19:51 | |
Most wonderful flambed orange segments for the top. | 0:19:53 | 0:19:57 | |
Oh, beautiful. | 0:19:57 | 0:19:59 | |
Bit of cream with that would be nice, wouldn't it? | 0:20:05 | 0:20:08 | |
Excellent idea. | 0:20:08 | 0:20:09 | |
Nothing beats a bit of home cooking, | 0:20:19 | 0:20:21 | |
but every now and then it's nice to have someone else cook for you. | 0:20:21 | 0:20:25 | |
Thankfully, all over the country there are tasty places | 0:20:25 | 0:20:28 | |
that make us feel right at home. | 0:20:28 | 0:20:30 | |
My name is Ross, | 0:20:37 | 0:20:39 | |
and I'm the fourth generation of the family business, the Rinkha. | 0:20:39 | 0:20:41 | |
What I do is make the ice cream, which the Rinkha is most famous for. | 0:20:43 | 0:20:48 | |
We're not only an ice cream shop. | 0:20:54 | 0:20:57 | |
We are a toy shop, general store, a cafe, | 0:20:57 | 0:21:02 | |
and we are at the heart of the community. | 0:21:02 | 0:21:04 | |
-I thank you, Margaret. -Thank you. -Thank you, m'dear. | 0:21:07 | 0:21:10 | |
Islandmagee is a beautiful, beautiful peninsula | 0:21:19 | 0:21:22 | |
off the East Antrim coast. | 0:21:22 | 0:21:24 | |
I've lived in Islandmagee all of my life. | 0:21:26 | 0:21:28 | |
I was born and bred and reared in Islandmagee. | 0:21:28 | 0:21:32 | |
It's peaceful, tranquil, | 0:21:32 | 0:21:34 | |
and I cannot imagine living anywhere else in the world. | 0:21:34 | 0:21:37 | |
I'm William Hawkins. | 0:21:44 | 0:21:47 | |
The Rinkha was built as a dance hall by my grandfather | 0:21:47 | 0:21:52 | |
because he wanted to diversify from the general store which he had | 0:21:52 | 0:21:56 | |
and wanted to get into the entertainment business. | 0:21:56 | 0:21:58 | |
In those days, this area was very, very sparsely populated. | 0:22:02 | 0:22:06 | |
Quite a few people thought this man had lost his senses. | 0:22:06 | 0:22:11 | |
But he did it and attracted the show bands | 0:22:11 | 0:22:14 | |
from all over Ireland and became very successful. | 0:22:14 | 0:22:17 | |
The very fact that people have danced on this floor | 0:22:20 | 0:22:24 | |
and are still able to come and sit and enjoy a coffee, | 0:22:24 | 0:22:27 | |
it's special in a lot of customers' hearts. | 0:22:27 | 0:22:30 | |
It was packed and the music was good. | 0:22:32 | 0:22:35 | |
People enjoy themselves here. | 0:22:35 | 0:22:38 | |
I think the Rinkha means so much to me | 0:22:38 | 0:22:40 | |
because I met my late husband here. | 0:22:40 | 0:22:43 | |
They did call it the ballroom of romance. | 0:22:43 | 0:22:46 | |
Nothing but laughter, good music, good dancing and good ice cream. | 0:22:46 | 0:22:52 | |
The last dance was in 1968. After that, the dancehall closed. | 0:22:58 | 0:23:03 | |
My father at that stage gradually turned it into a shop | 0:23:03 | 0:23:06 | |
which sold a variety of stuff. | 0:23:06 | 0:23:08 | |
The ice cream has been, always been, at the heart. | 0:23:09 | 0:23:12 | |
The ice cream is our biggest attraction. | 0:23:17 | 0:23:20 | |
It has been here since 1921. | 0:23:20 | 0:23:23 | |
It was invented and made by my great-grandmother, Henrietta, | 0:23:23 | 0:23:27 | |
and the secret's been passed down very, very carefully | 0:23:27 | 0:23:29 | |
and kept very, very carefully by the members of the family that know it. | 0:23:29 | 0:23:33 | |
I love experimenting with flavours. | 0:23:36 | 0:23:38 | |
You can come in here on a winter's day, | 0:23:38 | 0:23:41 | |
lock the doors, no-one's about, | 0:23:41 | 0:23:43 | |
and just mess about with whatever you want. | 0:23:43 | 0:23:45 | |
That's where you try and find different unique flavours. | 0:23:45 | 0:23:49 | |
Sometimes I feel like a bit of a mad scientist, | 0:23:49 | 0:23:51 | |
and some people tell me I look like it wearing this white overall. | 0:23:51 | 0:23:55 | |
-There we go. Thank you, Margaret. -Thank you. | 0:24:07 | 0:24:09 | |
As a family business, | 0:24:09 | 0:24:11 | |
we want the Rinkha to continue into the future. | 0:24:11 | 0:24:14 | |
There's customers still supporting us to this day | 0:24:14 | 0:24:17 | |
that supported my great grandfather and grandfather | 0:24:17 | 0:24:20 | |
and father. | 0:24:20 | 0:24:21 | |
So, the Rinkha still sells our very famous ice cream, | 0:24:23 | 0:24:27 | |
we still serve the community. | 0:24:27 | 0:24:28 | |
We want to keep on supplying the community | 0:24:30 | 0:24:33 | |
as a central focal point, | 0:24:33 | 0:24:36 | |
and also I would love to see some live music being brought back. | 0:24:36 | 0:24:40 | |
You know, I don't think there's any more tradition | 0:25:00 | 0:25:03 | |
that's more traditional than the cooked breakfast. | 0:25:03 | 0:25:07 | |
The fry-up. There is nothing, though, like... | 0:25:07 | 0:25:10 | |
You know when you know you've got that pizza | 0:25:10 | 0:25:12 | |
from the night before and you go...nom-nom? | 0:25:12 | 0:25:15 | |
What we've done is we've crossed that pizza with the full English. | 0:25:15 | 0:25:20 | |
We have. We've taken two of our favourite things | 0:25:20 | 0:25:22 | |
and put them together. | 0:25:22 | 0:25:24 | |
But you see it's traditional, though, isn't it? | 0:25:24 | 0:25:26 | |
Yeah. So, you know, you have pepperoni, | 0:25:26 | 0:25:28 | |
so we've got Cumberland sausage. | 0:25:28 | 0:25:30 | |
We like an egg on our pizza. | 0:25:30 | 0:25:31 | |
Which is also traditional for a pizza Florentine, so there you are. | 0:25:31 | 0:25:34 | |
Your tomato. | 0:25:34 | 0:25:36 | |
-Fine. Bacon, prosciutto, whatever. -Black pudding. | 0:25:36 | 0:25:39 | |
There is no food like the pizza that lends itself... | 0:25:39 | 0:25:41 | |
-No. -..to a full English breakfast. | 0:25:41 | 0:25:44 | |
Well, if you make the dough, dude, I'll just make the passata, | 0:25:49 | 0:25:51 | |
the spready, spready, tomatoey bit | 0:25:51 | 0:25:55 | |
on the top of your beautiful pizza, dude. | 0:25:55 | 0:25:57 | |
Do you think we could have brown sauce on our breakfast pizza? | 0:25:57 | 0:26:00 | |
You can have what the flipping heck you like. | 0:26:00 | 0:26:02 | |
Marmalade? | 0:26:02 | 0:26:04 | |
Yeah, nice. HE GAGS | 0:26:04 | 0:26:06 | |
Right. Yeast goes into the flour, 300g of plain flour. | 0:26:06 | 0:26:10 | |
It's dried yeast. | 0:26:10 | 0:26:11 | |
And just give that a good mix in before we put in the salt, | 0:26:11 | 0:26:15 | |
cos we don't want the salt | 0:26:15 | 0:26:16 | |
to land on the yeast and to kill the yeast. | 0:26:16 | 0:26:19 | |
A teaspoon of salt. | 0:26:19 | 0:26:21 | |
Now I want about two tablespoons of olive oil. | 0:26:21 | 0:26:23 | |
Mix the olive oil into the tepid water. | 0:26:23 | 0:26:26 | |
Then we just start to make the dough. | 0:26:27 | 0:26:29 | |
Right, now, there's two cloves of garlic in here. | 0:26:29 | 0:26:32 | |
I'm not doing anything other than sticking them in. | 0:26:32 | 0:26:34 | |
Just into a food processor like that. | 0:26:34 | 0:26:37 | |
There's 200ml of passata to go in, tomato puree. | 0:26:37 | 0:26:42 | |
Some oregano, dried. | 0:26:43 | 0:26:46 | |
About a teaspoon. That'll do. | 0:26:46 | 0:26:49 | |
Salt. Pepper. | 0:26:49 | 0:26:51 | |
And some fresh basil leaves. | 0:26:54 | 0:26:56 | |
Mate, I'm going to turn this on now, so you might have to shout. | 0:27:00 | 0:27:02 | |
-HE SHOUTS: -That's all right! | 0:27:02 | 0:27:04 | |
Now, you want this as smooth as you can get it. | 0:27:19 | 0:27:22 | |
About that consistency. Ooh, look at that. | 0:27:22 | 0:27:24 | |
And you notice we're not cooking it off, | 0:27:26 | 0:27:27 | |
but don't forget this goes into the oven. | 0:27:27 | 0:27:30 | |
When you do dough, there's a point when you know | 0:27:30 | 0:27:33 | |
that it's dough and not flour and water. | 0:27:33 | 0:27:36 | |
You know, it just goes elastic. | 0:27:36 | 0:27:39 | |
-And there we have it. -That looks nice, Dave. | 0:27:40 | 0:27:42 | |
-Yeah. -Springy. -It's funny. | 0:27:42 | 0:27:45 | |
-I think pizza dough really needs to be worked, doesn't it? -It does. | 0:27:45 | 0:27:49 | |
You know, you need the dough to release the gluten, | 0:27:49 | 0:27:52 | |
but you want your pizza dough to be stretchy and springy. | 0:27:52 | 0:27:55 | |
Yeah. It looks really nice. | 0:27:55 | 0:27:58 | |
Put a bit of oil into the bowl just so the dough doesn't stick | 0:27:58 | 0:28:02 | |
when we take it out. | 0:28:02 | 0:28:04 | |
We're going to leave this beauty to prove for an hour or so | 0:28:07 | 0:28:12 | |
till it's doubled in size. | 0:28:12 | 0:28:13 | |
But you can do this the night before | 0:28:13 | 0:28:15 | |
and put this in the fridge and the dough will still prove | 0:28:15 | 0:28:18 | |
in a cool temperature. | 0:28:18 | 0:28:20 | |
It'll just take a lot longer. | 0:28:20 | 0:28:21 | |
Et voila. Look at that. | 0:28:40 | 0:28:42 | |
-It's like Lazarus, that. -Mm. | 0:28:42 | 0:28:45 | |
Oh, that smells fabulous as well. | 0:28:45 | 0:28:47 | |
-Now, I've got... -What have you got? | 0:28:47 | 0:28:50 | |
-..me peel. -HE WHISTLES | 0:28:50 | 0:28:53 | |
Of course, you can struggle with two fish slices at home, | 0:28:53 | 0:28:56 | |
-but, you know, we're not. -No. | 0:28:56 | 0:28:58 | |
But the thing is, I'm limited to the size of me pizza | 0:28:58 | 0:29:00 | |
to the diameter of me doodah. | 0:29:00 | 0:29:02 | |
Well, we don't want a gratuitous breakfast, do we? | 0:29:02 | 0:29:04 | |
It's a full English fry-up pizza! | 0:29:06 | 0:29:09 | |
Anyway, I'm going to knock me dough back. | 0:29:09 | 0:29:11 | |
Should be really spinning this round in the air, shouldn't I, | 0:29:20 | 0:29:22 | |
in true pizza-house fashion. | 0:29:22 | 0:29:24 | |
-Absolutely. -Right. Just pop that onto the peel. | 0:29:24 | 0:29:27 | |
-That's pretty good. -Ah, perfect, mucker. | 0:29:27 | 0:29:30 | |
So, Leonardo, how do you see your creation? | 0:29:30 | 0:29:32 | |
I think we put the passata onto the dough. | 0:29:32 | 0:29:34 | |
-Yes, definitely. -You know, in general pizza fashion. | 0:29:34 | 0:29:36 | |
Speckle it with sausage. | 0:29:36 | 0:29:38 | |
I think the streaky bacon in about one-inch bits | 0:29:38 | 0:29:40 | |
so that when you get a slice you have a piece of bacon. | 0:29:40 | 0:29:42 | |
-One-inch bits? -Yeah. Black pudding just crumbled. | 0:29:42 | 0:29:45 | |
-I'm on it. -And then we'll kind of break an egg on the top. | 0:29:45 | 0:29:47 | |
And then mozzarella on it. | 0:29:47 | 0:29:50 | |
Of course, you could do a vegetarian version of this, | 0:29:50 | 0:29:53 | |
just with mushrooms and tomatoes, but then it'd just be a pizza. | 0:29:53 | 0:29:57 | |
Yeah, that'd be wrong. DAVE LAUGHS | 0:29:57 | 0:29:59 | |
We've got a pizza stone that we put in the oven | 0:30:02 | 0:30:04 | |
and that's been in there about 20 minutes warming up. | 0:30:04 | 0:30:06 | |
-Yes. It's happening, dude. -Nice one, squirrel. | 0:30:09 | 0:30:13 | |
-Phwoar! -Look at that. See you in about ten minutes. -Get in. | 0:30:13 | 0:30:17 | |
Beautiful. | 0:30:31 | 0:30:33 | |
And the egg's still poppable. | 0:30:33 | 0:30:35 | |
Can we? | 0:30:35 | 0:30:36 | |
That's it, you see, because of the bread, | 0:30:36 | 0:30:38 | |
fresh-baked bread, runny egg, | 0:30:38 | 0:30:40 | |
it's like self-perpetuating soldiers. | 0:30:40 | 0:30:43 | |
Go on! | 0:30:43 | 0:30:44 | |
CRUNCHING | 0:30:46 | 0:30:48 | |
Nice sound. | 0:30:49 | 0:30:51 | |
-What do you reckon? -I reckon it's genius. | 0:31:05 | 0:31:07 | |
It's just... | 0:31:07 | 0:31:09 | |
It just works so well. | 0:31:09 | 0:31:11 | |
But it's got all the traditions that we love from home, | 0:31:11 | 0:31:15 | |
with the full English breakfast, fresh-baked bread. | 0:31:15 | 0:31:18 | |
You know, a bit of cheese on top for indulgence. | 0:31:18 | 0:31:21 | |
-Crispy bottom. -Yeah, and you've also got that... | 0:31:21 | 0:31:24 | |
..pizza-for-breakfast kind of vibe, without the guilt. | 0:31:25 | 0:31:28 | |
Britain has an army of creative chefs who, day after day, | 0:31:43 | 0:31:46 | |
send out sensational dishes to customers in their restaurants. | 0:31:46 | 0:31:50 | |
They work long hours, toiling over their stoves, | 0:31:53 | 0:31:56 | |
but at home, what is it that they cook on their days off? | 0:31:56 | 0:32:00 | |
I never thought of that... | 0:32:03 | 0:32:04 | |
My name's Carina Contini. | 0:32:06 | 0:32:07 | |
I am the chef-proprietor here at Contini Ristorante | 0:32:07 | 0:32:12 | |
in Scotland's beautiful capital city. | 0:32:12 | 0:32:14 | |
We are a fresh, simple Italian restaurant | 0:32:14 | 0:32:18 | |
that prides itself on Southern Italian cooking, | 0:32:18 | 0:32:20 | |
using the best Scottish ingredients that are available, | 0:32:20 | 0:32:23 | |
but we also import produce direct from the markets of Italy. | 0:32:23 | 0:32:27 | |
This kitchen is brutal | 0:32:28 | 0:32:31 | |
because it's open for breakfast service, | 0:32:31 | 0:32:33 | |
kicks off for lunch, and then, bang, into dinner service. | 0:32:33 | 0:32:37 | |
It's hectic, it's busy, but it delivers. | 0:32:37 | 0:32:41 | |
Home time is recharge, reenergise. It's vital. | 0:32:46 | 0:32:52 | |
You know, without our downtime, we couldn't cope. | 0:32:52 | 0:32:56 | |
Being the youngest of a big family of Italians, | 0:33:16 | 0:33:19 | |
inevitably cooking is part of life, | 0:33:19 | 0:33:23 | |
and being Italian stock gives you brownie points | 0:33:23 | 0:33:27 | |
with your mother-in-law and your mother, | 0:33:27 | 0:33:30 | |
so huge satisfaction from feeding our family. | 0:33:30 | 0:33:33 | |
Home cooking is a mixture of Italian and Scottish. | 0:33:36 | 0:33:39 | |
I suppose in the summertime, we'll cook more Italian food, | 0:33:39 | 0:33:42 | |
but definitely in the winter time more comfort, more Scottish food. | 0:33:42 | 0:33:46 | |
And if you were to ask my children what their favourite dish was, | 0:33:46 | 0:33:49 | |
it would definitely be steak pie. | 0:33:49 | 0:33:51 | |
Steak pie is a dish that my grandmother used to cook. | 0:33:55 | 0:33:58 | |
I think it was one of the first dishes she learned to cook | 0:33:58 | 0:34:01 | |
coming over from Italy. | 0:34:01 | 0:34:02 | |
It was handed down to my mother. My mother hates steak pie. | 0:34:02 | 0:34:06 | |
Maybe that's why we all love it so much! | 0:34:06 | 0:34:09 | |
It's simple. | 0:34:14 | 0:34:15 | |
So, you need some olive oil. | 0:34:15 | 0:34:17 | |
Fry off a couple of onions that have been finely chopped. | 0:34:17 | 0:34:20 | |
You need really good meat, preferably shoulder of beef, | 0:34:22 | 0:34:27 | |
chopped up into sort of casserole-sized chunks. | 0:34:27 | 0:34:31 | |
Dip the chunks of meat in a little bit of flour. | 0:34:31 | 0:34:34 | |
Brown them off in the pan. | 0:34:34 | 0:34:36 | |
Add beef stock into the pot with the beef and the onions, | 0:34:38 | 0:34:42 | |
a little bit of thyme, | 0:34:42 | 0:34:44 | |
and then pop it into the oven for about an hour, | 0:34:44 | 0:34:47 | |
an hour and 15 minutes. | 0:34:47 | 0:34:48 | |
Once it's cooked and tender, then fill a traditional pie dish. | 0:34:48 | 0:34:54 | |
And then I don't make my own puff pastry. | 0:34:54 | 0:34:56 | |
I've never made my own puff pastry. It's one of my life's goals. | 0:34:56 | 0:35:00 | |
I need to find time to make puff pastry. | 0:35:00 | 0:35:04 | |
But pre-bought puff pastry, lovely vegetables, | 0:35:04 | 0:35:08 | |
and you really can't go wrong. | 0:35:08 | 0:35:10 | |
'One of my youngest memories was putting the pastry on the pie. | 0:35:19 | 0:35:26 | |
'I mean, I probably would've been five or six, scoring the pastry.' | 0:35:26 | 0:35:30 | |
-A spoon. -A spoon. | 0:35:30 | 0:35:32 | |
'I suppose eating it today, | 0:35:32 | 0:35:35 | |
'it just brings back all of those memories, | 0:35:35 | 0:35:38 | |
'but it's, you know, a traditional Scottish dish that's been served | 0:35:38 | 0:35:41 | |
'for hundreds of years. | 0:35:41 | 0:35:45 | |
'And maybe that, as an Italian-Scot, | 0:35:45 | 0:35:47 | |
'maybe that makes me feel more Scottish when I get to eat it.' | 0:35:47 | 0:35:50 | |
It doesn't get much more traditional than this, Mr Myers, does it? | 0:36:09 | 0:36:12 | |
-The cake. -Yes, but not just any cake, Dave. | 0:36:12 | 0:36:16 | |
-No, our twist is, Kingy... -Spiced cream and blackberries. -Yeah. | 0:36:16 | 0:36:20 | |
Blackberries oozing from it and a spiced cream to give us | 0:36:20 | 0:36:23 | |
that proper winter-autumnal yum-yum-yum. | 0:36:23 | 0:36:26 | |
Victoria sponge with blackberries and spiced cream. | 0:36:28 | 0:36:32 | |
-Dave, it's not just blackberries. -No. | 0:36:36 | 0:36:39 | |
We are going to put... We felt... | 0:36:39 | 0:36:42 | |
Look, you should really use creme de mure. | 0:36:42 | 0:36:44 | |
Creme de mure is blackberry liqueur. | 0:36:44 | 0:36:47 | |
But we couldn't actually find any so we're using creme de cassis, | 0:36:47 | 0:36:50 | |
-which is just as nice. -Which is blackcurrant liqueur. -Yeah. | 0:36:50 | 0:36:53 | |
But, you know, it's nice. Bit of booze, bit of spice. | 0:36:53 | 0:36:56 | |
-I'm just going to sprinkle this with a bit of sugar. -Yeah. | 0:36:56 | 0:36:59 | |
So, basically, the general rule with a Victoria sponge | 0:36:59 | 0:37:02 | |
is use the same weight of flour, butter and sugar. | 0:37:02 | 0:37:05 | |
In this case, 225g. | 0:37:05 | 0:37:08 | |
Now, traditionally, the ladies of the WI will weigh their eggs. | 0:37:08 | 0:37:13 | |
And so if I take, say, four eggs, | 0:37:14 | 0:37:18 | |
the four eggs should weigh around about 225g | 0:37:18 | 0:37:21 | |
in order for that perfect Victoria sponge. | 0:37:21 | 0:37:25 | |
So, here we go. | 0:37:25 | 0:37:27 | |
236. | 0:37:27 | 0:37:29 | |
By the time we've discarded the shells, we should be spot on. | 0:37:29 | 0:37:32 | |
It is pretty good basic chemistry. | 0:37:32 | 0:37:34 | |
So, first off, | 0:37:34 | 0:37:35 | |
the butter which has been softened and chopped goes into a mixing bowl. | 0:37:35 | 0:37:40 | |
We need to cream this with the sugar. | 0:37:40 | 0:37:42 | |
Should be mousse-like, shouldn't it? Lots and lots of air it. | 0:37:42 | 0:37:46 | |
Did your mum used to make Victoria sponges? | 0:37:55 | 0:37:58 | |
-Oh, yeah. -So did mine. This was the cake of choice. | 0:37:58 | 0:38:01 | |
This was about the only cake she made, really. | 0:38:01 | 0:38:03 | |
In fact, she used to make a coffee cake, | 0:38:03 | 0:38:05 | |
which in fact was a Victoria sponge, but with that liquid coffee in. | 0:38:05 | 0:38:08 | |
I reckon we're there, Kingy. | 0:38:12 | 0:38:14 | |
It's become light and fluffy. | 0:38:16 | 0:38:17 | |
It's going everywhere! | 0:38:19 | 0:38:22 | |
Oh, sugar, look at me shirt. | 0:38:22 | 0:38:23 | |
That's all right. That's fine, that. | 0:38:23 | 0:38:25 | |
Let's have a feel, let's have a feel. | 0:38:25 | 0:38:28 | |
I used to love butter and sugar when I was a kid. | 0:38:28 | 0:38:31 | |
I hope you don't mind me saying, | 0:38:31 | 0:38:32 | |
but I think that could do with a bit more. | 0:38:32 | 0:38:34 | |
Oh, all right. That's fine. | 0:38:34 | 0:38:35 | |
Right, so, add the eggs one at a time. | 0:38:43 | 0:38:46 | |
After each egg's gone in, pop in a spoonful of flour. | 0:38:46 | 0:38:51 | |
And that's to stop the mixture from separating | 0:38:51 | 0:38:54 | |
because you always get a panic on | 0:38:54 | 0:38:56 | |
-when it separates like that, don't you? -You do, don't you? | 0:38:56 | 0:38:58 | |
-Well, I do. -Yeah, yeah. You're right. | 0:38:58 | 0:39:00 | |
And now we can start to add the rest of the flour. | 0:39:03 | 0:39:06 | |
-Do you want me to do that, mucker? -Yeah, go on. | 0:39:06 | 0:39:08 | |
Do you want me to spoon round the side, mate... | 0:39:12 | 0:39:14 | |
-Yeah. -..so I can get it in? | 0:39:14 | 0:39:16 | |
Thank you. | 0:39:16 | 0:39:17 | |
This does remind me of days at home. | 0:39:17 | 0:39:19 | |
It's the bowl licking, isn't it? | 0:39:19 | 0:39:21 | |
It's the bowl licking. | 0:39:21 | 0:39:23 | |
It's the... It's a classic cake batter. | 0:39:23 | 0:39:26 | |
But what isn't classic is the next bit. Go on, Kingy. | 0:39:28 | 0:39:32 | |
This is the point where there is shock and awe | 0:39:32 | 0:39:34 | |
throughout the nation. | 0:39:34 | 0:39:36 | |
Lemon juice. | 0:39:36 | 0:39:37 | |
"They've put lemon juice in a Victoria sponge!" | 0:39:37 | 0:39:41 | |
-Yes. -Yes, we have. | 0:39:41 | 0:39:44 | |
What you want to do is add enough lemon juice | 0:39:44 | 0:39:46 | |
just so you get that little drop... the consistency of the drop. | 0:39:46 | 0:39:49 | |
-Yes, it has. -It has just loosened it right up, hasn't it? | 0:39:49 | 0:39:52 | |
So, split this between two lined tins. | 0:39:59 | 0:40:03 | |
It does help if you get them even. | 0:40:04 | 0:40:06 | |
You don't want one to be bigger than the other. | 0:40:06 | 0:40:09 | |
I've done it, I've licked the spoon. | 0:40:10 | 0:40:13 | |
Oh, David! | 0:40:13 | 0:40:16 | |
That's the two halves of our supercharged Victoria sponge, | 0:40:16 | 0:40:20 | |
and we pop that into a preheated oven at 180 degrees | 0:40:20 | 0:40:25 | |
-for 25 minutes. -Mm-hm. | 0:40:25 | 0:40:27 | |
TIMER TICKING | 0:40:31 | 0:40:33 | |
SNORING | 0:40:36 | 0:40:38 | |
BELL RINGS | 0:40:42 | 0:40:44 | |
-Right, mate. -Right. -I'll do the cream, dude. | 0:40:51 | 0:40:54 | |
I'll get the spices, because it's a spiced cream. | 0:40:54 | 0:40:57 | |
Now, bit of whipping cream, | 0:40:58 | 0:41:00 | |
and whip it to just after it gets to soft peaks. | 0:41:00 | 0:41:06 | |
So, not firm peaks, not soft peaks, but the bit in the middle. | 0:41:06 | 0:41:12 | |
-That'll do. -That was quick, that. | 0:41:14 | 0:41:16 | |
So, we fold in two spoonfuls of icing sugar. | 0:41:16 | 0:41:20 | |
And now the spice in the box of tricks. | 0:41:23 | 0:41:26 | |
Shazam! | 0:41:26 | 0:41:27 | |
I want a quarter teaspoon of allspice. | 0:41:29 | 0:41:32 | |
A quarter teaspoon of mace. | 0:41:34 | 0:41:37 | |
A quarter teaspoon of cardamom. | 0:41:37 | 0:41:40 | |
And a quarter teaspoon of cinnamon. | 0:41:42 | 0:41:45 | |
-So, that's the spice cream. -Oh! | 0:41:56 | 0:41:58 | |
Spoon on a layer of blackberries. | 0:42:00 | 0:42:03 | |
This is one very beautiful Victoria sponge cake. | 0:42:08 | 0:42:13 | |
You see this beautiful syrup? You just want a little bit of that. | 0:42:13 | 0:42:18 | |
Not too much, though, or else it will make it soggy. | 0:42:18 | 0:42:20 | |
And then... | 0:42:26 | 0:42:28 | |
Well, there you have it. | 0:42:33 | 0:42:34 | |
That's a wonderful cake that's born out of the great British tradition. | 0:42:34 | 0:42:39 | |
Our Victoria sponge... | 0:42:39 | 0:42:40 | |
..with blackberries and spiced cream. | 0:42:42 | 0:42:44 | |
I bet you couldn't eat two slices. | 0:42:46 | 0:42:48 | |
Afternoon tea and cake - now, there's a tradition. | 0:42:57 | 0:43:00 | |
Absolutely. | 0:43:00 | 0:43:01 | |
Aw, man. Success. | 0:43:03 | 0:43:06 | |
Great success. | 0:43:06 | 0:43:07 | |
Traditional values on a plate. | 0:43:07 | 0:43:09 | |
-Go on. Go on. -Should I? -Yeah. | 0:43:09 | 0:43:12 | |
Oh! | 0:43:14 | 0:43:15 |