Nostalgia The Hairy Bikers' Comfort Food


Nostalgia

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We've travelled the world and eaten everywhere from roadside bars

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to restaurants with Michelin stars.

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But there really is nothing like a bit of home cooking.

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Coming into a warm kitchen, filled with the aroma

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of a tasty meal bubbling away.

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It's one of life's great pleasures.

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Lovingly prepared dishes with flavours that pack a punch.

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It's the perfect way to put smiles on the faces

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of your nearest and dearest.

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We also uncover why some recipes are so special

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that they're handed down through generations of the same family.

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Who makes the best spaghetti?

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-You.

-Right answer.

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Drop in on some of the UK's homeliest tearooms and cafes. And...

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Service!

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Find out what chefs like to cook on their days off.

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Oh!

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-That looks amazing!

-It's just much easier and much quicker.

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There's nothing quite as comforting as simple home cooking.

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Today, the stuff that memories are made of.

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We're going back to childhood, revisiting holiday favourites...

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..and conjuring up tastes of days gone by.

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We're talking nostalgia.

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Food, mate, smells -

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there's nothing better than the smell of something that you had

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-when you were little.

-Yeah.

-And this is one of your dishes, isn't it?

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This is one of your nostalgia dishes.

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Well, this is it.

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A good, proper Lancashire hotpot.

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Oh, yes.

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I'm going to slice onions and if there's a tear in me eye,

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it may not just be the onions.

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It's almost like making, say, a casserole meets a savoury gateau.

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So what we do is we get all the elements to the hotpot together

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and then you layer it all up like that

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and it goes into the pan and you cook it.

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Right, you can use chump chops, you can use scrag end,

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but this is neck, lamb neck.

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When you're browning meat off,

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because this is what we're going to do now, do it in batches,

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because you just want a sort of a relatively small amount in the pan

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and then set it aside.

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My mum,

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she had one of those big creamware bowls

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and that bowl was used for kneading bread, for leavening it

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and that was also our hotpot bowl,

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so even when it's used for sweet dishes,

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there would inevitably be brown gravy marks on the top

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where the hotpot had stained.

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What occasion did she used to do that for, Dave?

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It was a winter dish. I remember it when you come home from school.

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So I'd inevitably be wet through from the rain, so I'm there,

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drying out in front of the fire, so there's this smell of kind of damp schoolboy,

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the hotpot in the oven.

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I just used to hope that people wouldn't take all the crispy potatoes!

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You know what's interesting, Si, I'm not quite sure what makes a

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Lancashire hot pot "Lancashire".

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I'd like to think it's the black pudding.

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The lamb, lamb's prevalent.

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Yeah, Lancashire - Cumbria, Cumberland.

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And lamb's kidneys, they're so sweet, aren't they, and...

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Well, texture really as well, they're very soft.

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-Yeah.

-And that's that lovely thing about them.

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And what we've done here, lamb's kidneys, really lovely quality,

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we've cored them and then we've just cut them into quarters.

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Gravy, Mr Myers.

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Onions go into the pan.

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A nice big spoonful of flour.

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Ordinary flour onto the onions will coat that

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and cook it for a little bit.

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I've got some lamb stock here.

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More flavour now. Some sprigs of thyme.

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A couple of bay leaves.

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And a nice big spoonful of Worcestershire sauce.

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And that's the onion gravy.

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The pot that is hot.

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So, what we're going to do, we're going to butter it.

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So, just smear with butter on the inside.

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Oh!

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I think I broke it!

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-Oh, you haven't broken it, have you?

-Hold on.

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-What?

-Well, you always say that I'm the clumsy one

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and you're quite clumsy!

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I'm not clumsy, I'm an artist.

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Two, three, four.

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HE HUMS TO HIMSELF

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Beautiful. How easy was that?

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My mother would have given her eyeteeth for that mandolin.

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Now it's the build.

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This layer of potato is going to cook in all the juices of the meat.

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Half the meat.

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And now we want about half this wonderful rich onion gravy.

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Add a layer of black pudding slices.

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Cover over with a layer of potato slices

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and as before, a layer of meat.

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Then more black pudding.

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Then the gravy. But season the potatoes as you go.

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The top layer of potatoes can be arranged as carefully as you like.

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That is beautiful.

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Dot with butter cubes.

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That's so you get a golden top.

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Cover with the lid and place in a preheated oven, 180 Celsius,

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for 20 minutes.

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Then, take off the lid and cook for a further 20 minutes until the top

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layer of spuds is golden.

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Lancashire hotpot.

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And it's your nostalgia dish, mucker.

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Just like me mother used to make.

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Mother.

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Where's the fork?!

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Every family has their favourite dishes,

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the comfort foods that remind us of home.

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These are our inheritance dishes,

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handed down through generations of the same family.

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My name's Meera. I'm 34 years old.

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I'm a food writer and a cook and I'm from Lincolnshire.

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I think if you naturally love ingredients and love food

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and love cuisines, then you will end up cooking from different cultures.

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I love Italian food, for example,

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but I always come back to Indian food, because it's my first love.

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It's a smell that still sort of really grounds me

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the moment that I walk through the door.

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'Meera and I do cook together.'

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Just do them into half.

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Oh, just half, sorry.

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Yes, please.

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'But we have a little rapport with each other'

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and we're a little bit cheeky, little bit naughty,

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we tell each other a little bit off as well

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and the wonderful thing is that, you know,

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because she knows all the recipes now and, in a way,

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she knows what I'm thinking and sometimes it's quite frightening!

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My inheritance dish is a Lincolnshire sausage and potato curry.

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I have varied the dish a little bit from when Mum used to cook it for us

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when I was a kid.

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It uses some of the best produce that Britain has to offer

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and marries them together with some incredibly traditional ancient

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Indian spices and traditional cooking techniques.

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Using local rapeseed oil.

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We've got rapeseed fields over in this direction, that direction,

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this direction as well, Mum?

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North and south.

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These sausages look lovely, plump and juicy.

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Now that the pan's nice and hot, I'm just going to put them in.

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Food is the backdrop to everything that we do as a family.

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Lovely plump, fat sausages.

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For me in particular, what I hadn't realised about

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how big a part it was is that my parents are both from Uganda

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and they didn't really talk about their past very much.

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Through learning the family recipes, I realised that behind every recipe

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there was a story.

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I haven't cooked them the whole way through because

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they'll get a chance to cook for a little bit longer later.

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But they've just got that lovely colour on them.

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'My parents were unceremoniously kicked out of Uganda in 1972

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'with 30,000 other Ugandan Asians and they came over to the UK.

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'I didn't really know about what life was like for them

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'when they were growing up, so food became a passport'

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to the past and to my mum's memories.

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Now that my potatoes are partly cooked,

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I'm going to put some passata in there.

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So I'm just going to use about half of that.

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I'm using Mum's magic box of spices.

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When we came here 44 years ago, you were not able to get a lot of Indian

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spices or Indian produce so, you know,

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you either starve or you change.

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And we thought, right, you know, what's on our doorstep?

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So, you know, it became quite an adventure for us trying new recipes,

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new things, but yet keeping to the tradition at the same time.

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So we can put our sausages back in now.

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So, we're using Lincolnshire sausages

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and what makes a Lincolnshire sausage isn't the breed of pork

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that's used, but it's the sage in there.

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It was a bit strange, I suppose, for Indians to be using, erm,

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sausages, especially with sage because you don't find that in Indian cooking normally

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but the sage goes really well with the pork and the pork

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goes really well with these lovely, belly warming spices,

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so it works really, really well.

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This is looking really, really good.

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I think traditions are very important.

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They are going to change slightly over the years but, for us,

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we lost everything when we came from Uganda

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so we have to create new memories and new history

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and we need to pass it to our children.

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-Wow. That looks lovely!

-Thanks, Mum.

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Really nice.

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'Keeping our family traditions alive is ready important to me.

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'Very little exists from their time in India or Uganda

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'and I'm already two steps removed.

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'When I have my children, I want them to know what their heritage is

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'and one way that I can do that is passing down the sort of recipes

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'and the stories that go with them.'

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What are you cooking, Kingy?

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Pissaladiere.

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Pissa-what?

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Pissaladiere.

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Tell us the story of your dish.

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Well, I tell you, right.

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It was the first time I went to France, right.

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-Yeah.

-And it was one of the first things in France I ever ate.

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I drove down with me sister from Newcastle to the south of France

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with me mam, and I was only about 11.

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It took us about six days,

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full of camping gear and there was a guy selling what I thought was pizza

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and it was just so simple, the layers of flavour,

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but it was just that harmony of the sweetness of the onions,

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the salt of the anchovies and then you got another layer of savoury

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with the olive. It just blew us away.

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-Shall I do the dough?

-Yeah, yeah.

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Because literally all I'm doing is, in oil and butter,

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I'm frying off some onions and that takes ages -

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and I mean literally about 45 minutes.

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Lots of onions.

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Lots, lots.

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Lots!

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Like, one and a half kilos of onions.

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The dough. Now, we're using plain flour for this.

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The nice thing about plain flour is that it ends up

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if you have this cold, the dough's still a little bit soft.

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So, I just put a teaspoon of salt

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in the flour.

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Now, for me liquids, for this amount of flour,

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I want about 125ml of warm water.

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So I want about a tablespoon of honey.

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And that goes into the water.

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Dried yeast goes in.

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I'm going to add a big glug of olive oil.

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So, the olive oil is basically the fat in the bread.

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Just add this to the flour.

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You've got to use a lot of butter, haven't you?

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Yeah, there's a lot of butter and there's a lot of oil.

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Now, the reason that we're putting the oil and the butter

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in the same pan is so the butter doesn't burn.

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Now, what's important, you see how the butter is starting to foam?

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That's an indication that the fat is at the right temperature

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to start the slow process of frying off these onions.

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And all I'm doing now, I'm just adding some thyme.

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I remember that flavour, that first flavour and going, what is that?

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And it was thyme. So, so good.

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And I'm just kneading this and back to that old adage, generally -

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the softer the dough, the better the bread.

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And pizza or pissaladiere is no exception to that rule.

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Now, this,

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this is how gentle we're going to cook these onions.

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These onions should take about 45 minutes to an hour.

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So, it's about patience and every now and then

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you've just got to stir it, but gently.

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And conveniently,

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what will take about 45 minutes is for this ball of dough

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to double in size.

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So, I'm just going to cover this with a damp tea towel

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and while his onions cook, wait for nature to work its magic

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and that's me dough.

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Perfect.

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Izzy, bizzy, let's get wizzy.

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Get in! I tell you what I've got to do, though.

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Before you start that, I've just got to transfer these because we can't

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put the hot onions onto that dough.

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Oh, no, the dough'll collapse.

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So it'll collaps-ed.

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Look at that, man.

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Look, that's what you want, that's the sort of colour...

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..and consistency.

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Now, what you want is a very sturdy oven tray.

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First off we need to grease the tray with some olive oil.

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Now, I want to press the dough onto the tray, bit like making focaccia.

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But not quite to the edge.

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Just be patient with this and just stretch and nip.

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Look at that, man.

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We want the onions to be in a rectangle about one centimetre in

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from the border of the dough.

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-Right, old friend.

-You splodge and I'll swipe.

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-The onions.

-It's all about the onions, isn't it?

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It is, this dish, it is, yeah.

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Now, should I or do you want to?

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-No, go on.

-It's your dish.

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I know, but you like it.

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Anchovies.

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Kingy, you know when you're home,

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what would be the occasion that you think,

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"I'm going to get a pissaladiere on"?

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Saturday mornings, you stick it in.

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By about half past 11, 12 o'clock it's ready.

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Yeah.

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And then just nibble on with it all day.

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Saturday... It'd be great, wouldn't it,

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for watching Strictly and having your pissaladiere.

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Yeah.

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Add the olives at intervals.

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We like to put them in the middle of the squares.

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It's the only dinner that you can play draughts with.

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And you take the oil and you just...

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So that's the anchovy oil.

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And you can see, little Kingy,

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this little blonde tousled hair tot,

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with his big slice of pissaladiere in his hands

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and the olive oil going down his chin and all that'd be going

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through his head is, "When am I going to get the next one?"

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And literally, it'll be about an hour.

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I could only ever wait an hour and I'd be back and in the end after a

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fortnight, honestly I must have looked like that,

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I must have had it about eight times a day.

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Now, we want to put this into a really hot oven for about 20 minutes

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but keep an eye on it - you don't want it burnt.

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See you later.

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-Is it ready?

-Yeah.

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Yes!

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I must say, the smell is unreal.

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-Get in.

-Does that look like it used to?

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-Yes.

-Lovely and sticky and unctuous. Shall we put some herbs on the top?

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Oh, you're very Jamie Oliver when you do that.

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Now, I remember the slices were big.

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Memories are made of this.

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Mm! That is so good.

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Thanks for your memories!

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No, thanks for yours!

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You had good holidays, didn't you?

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Oh, yeah, defo.

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Oh, man.

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It wasn't like this in Southport!

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Nothing beats a bit of home cooking,

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but every now and then it's nice to have someone else cook for you.

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Thankfully, all throughout the country,

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there are tasty places that make us feel right at home.

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-Thank you very much.

-OK.

-Thank you.

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I'm Jean Webber and I'm the proud owner of the Cabin Cafe,

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which has been in my family since 1932.

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It's got a lot of history to it.

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We're very proud of it.

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-Morning.

-Can I have a bacon and mushroom to take away?

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We'll give you a shout when it's ready, my love.

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OK.

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It started off as a little tea stall.

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It was a brand-new chicken shed, if you know what I mean,

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with the up flap and serve the teas from outside,

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like a little tea stall.

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Then my father extended it for a couple or three tables and chairs inside.

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Through the years, do you know what I mean,

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it got extended and extended, then when they wanted to retire

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and I got married and we took it over, you know.

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So, I have been here most of my working life.

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The Cabin.

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Hello.

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Right, I'll put Mark on.

0:20:280:20:30

It's your friend up the road.

0:20:300:20:32

Hello.

0:20:320:20:33

'These days I run this place with my son, Mark.'

0:20:330:20:37

Eggs, bacon, sausage.

0:20:370:20:39

Any sauce? I'll give you some sachets.

0:20:390:20:40

'I think it's very important that it's family run.

0:20:400:20:43

'My mum's a bit of a star.'

0:20:430:20:46

She's very, very cafe through and through.

0:20:460:20:49

I think if you cut her in half, you'd see Cabin Cafe written through the middle of her.

0:20:490:20:52

She gets up at some ridiculous time in the morning to come in here

0:20:530:20:56

specially to get things all set up.

0:20:560:20:58

Honestly, to be 78 years old nearly, and still doing what she does,

0:20:580:21:02

it's quite amazing.

0:21:020:21:03

The food we do here is all home-cooked,

0:21:090:21:11

which I think is very important.

0:21:110:21:13

With the truckers, they all come down from the north

0:21:150:21:17

and they're out for the week. So they want a bit of home comfort.

0:21:170:21:21

They've got their lorries to sleep in but they want a decent meal

0:21:210:21:25

and they come here because they know they're going to get a home-cooked meal,

0:21:250:21:29

freshly cooked.

0:21:290:21:30

We serve all day breakfast.

0:21:310:21:33

Lunchtimes, we do ham, egg and chips,

0:21:330:21:36

corned beef, egg and chips.

0:21:360:21:38

All the pies with peas and beans and gravy and then we make curries,

0:21:380:21:43

beef casseroles...

0:21:430:21:45

Sometimes when they look at our boards,

0:21:450:21:47

they say there's too big a selection.

0:21:470:21:49

SHE LAUGHS

0:21:490:21:50

It means a lot to us, the whole family.

0:21:590:22:02

And I think a lot of my customers appreciate that it is a family-run

0:22:030:22:07

business, because there's not many of them around now.

0:22:070:22:10

I've been coming here a long time.

0:22:120:22:14

I've seen people come, I've seen people go,

0:22:140:22:16

I've actually seen people grow up,

0:22:160:22:18

which is actually fairly unique in a business.

0:22:180:22:21

I've been coming here for about 40 years, I should think.

0:22:230:22:26

Hopefully I'll be coming here for another 40 years.

0:22:270:22:29

I doubt it, I'm 74 now,

0:22:290:22:31

so their cooking ain't done too bad for me, has it?

0:22:310:22:34

I've been coming here a long time. Probably 25 years.

0:22:350:22:39

And Mark and the gang and his mum,

0:22:390:22:41

we've known them all the years so they're all friends.

0:22:410:22:44

It's like coming home, really.

0:22:440:22:46

They're a part of our family, really.

0:22:470:22:49

They come in, they tell us about their families and all my family

0:22:490:22:54

and, you know, I mean, we're just one happy family.

0:22:540:22:57

Ole!

0:23:210:23:23

We did, we all started to go to Spain, didn't we?

0:23:230:23:25

We did. We were off, dude.

0:23:250:23:26

I know, and we brought all sorts of things back with us from our holidays.

0:23:260:23:30

And there's one dish that I love

0:23:300:23:32

that you find in little back street cafes,

0:23:320:23:34

the one with sausage, chicken, seafood.

0:23:340:23:37

Paella or "pie-aya".

0:23:380:23:40

Yeah.

0:23:400:23:41

Oh! # Viva Espana... #

0:23:410:23:44

Now, this is cooking chorizo.

0:23:490:23:50

Like your chorizo, you know the one you get that's like a log that you chew,

0:23:500:23:53

don't use that for this.

0:23:530:23:54

Cooking chorizo is a raw sausage and it will need to be cooked.

0:23:540:23:59

Chicken thighs, cut...

0:23:590:24:03

about that size.

0:24:030:24:05

OK? And then we want to put that in the hot pan with the olive oil

0:24:050:24:10

and put some colour on it.

0:24:100:24:12

Don't forget, the old thing,

0:24:140:24:17

don't overcrowd your pan and make sure your pan's got some heat in it.

0:24:170:24:21

I remember the first one in our family to go, like,

0:24:210:24:24

to the Mediterranean, was me aunty Edie and she went off to Mallorca.

0:24:240:24:29

-Did she?

-Oh and she brought me back, I was a little boy,

0:24:290:24:31

this red silk tie with a picture of a bull-fighter on the front

0:24:310:24:35

and it was on white elastic. I loved that tie.

0:24:350:24:39

Chorizo goes in with the chicken.

0:24:390:24:41

And that cooks down.

0:24:430:24:45

Take four flat cloves of garlic.

0:24:450:24:48

We want to smell of garlic.

0:24:480:24:49

We want that flavour to take us back.

0:24:490:24:52

I was thinking, when was the first time I had paella?

0:24:520:24:55

And actually, me sister went back-packing to Morocco.

0:24:550:24:58

-Morocco?

-Morocco.

0:24:580:25:00

And she went through Spain and then she came back,

0:25:000:25:04

she cooked paella that she'd bought back from...

0:25:040:25:08

from Spain.

0:25:080:25:09

I'll just do the garlic in for you, Si.

0:25:090:25:12

Now we're getting into the flavour and smells, aren't we?

0:25:120:25:15

It really was a peasant's dish, this.

0:25:170:25:19

It was a way with some rice, you used up really whatever you had.

0:25:190:25:23

Well, traditionally it was rabbit, wasn't it?

0:25:230:25:25

Yeah, yeah.

0:25:250:25:27

You know, as paellas go, you know, it may not be kind of purist,

0:25:270:25:32

from the foothills of Andalusia,

0:25:320:25:34

but it's certainly from the foothills of the memories of my aunty Edie.

0:25:340:25:38

-Yeah.

-And it's really, really good!

0:25:380:25:40

We have to have tomatoes.

0:25:460:25:47

Three fat juicy tomatoes.

0:25:470:25:49

We want the flesh, not the skin or the pips.

0:25:490:25:52

So what I'm doing is I'm halving them.

0:25:520:25:54

It's a good tip this, actually.

0:25:540:25:56

Makes a lovely, lovely sauce.

0:25:560:25:58

And I want to take the seeds out.

0:25:580:26:01

I'm just going to grate the tomatoes.

0:26:040:26:06

Try and keep the skin.

0:26:060:26:07

I'll put a little bit of seasoning in this.

0:26:090:26:12

Little bit of salt.

0:26:120:26:13

That's just the meat of the tomato.

0:26:200:26:22

No pips, no skin and that's what you want.

0:26:220:26:25

Now, to cook the tomato off,

0:26:270:26:28

what we're going to do is we're going to move the meat to one side

0:26:280:26:31

and then Dave's going to put that in there like that.

0:26:310:26:34

Mm.

0:26:360:26:38

And now we want the zest of a lemon.

0:26:380:26:40

Ah. Yeah. Now it's starting to smell like holidays.

0:26:420:26:47

Yeah.

0:26:470:26:48

And I want a teaspoon of smoked, sweet paprika.

0:26:480:26:53

The smoky paprika gives it that almost cooked over fire taste.

0:26:530:26:58

Now the saffron.

0:26:580:26:59

The rice is going to be a wonderful golden colour, that's the saffron,

0:27:000:27:03

and I'm using a reasonable amount of saffron.

0:27:030:27:05

And I'm just going to put that into some stock.

0:27:050:27:07

I've got a pan of hot chicken stock here.

0:27:070:27:11

A couple of sprigs of thyme.

0:27:110:27:13

Three bay leaves. Three.

0:27:150:27:17

And now, some greenery.

0:27:190:27:20

So what I'm doing is I'm just going to chop these green beans

0:27:200:27:24

and I'm keeping the tails on.

0:27:240:27:25

-Look at that.

-Lovely. Lovely colours as well, isn't there?

0:27:250:27:29

Yeah. Deep reds.

0:27:290:27:30

Well, it's all the colours of Iberia, isn't it?

0:27:320:27:34

The Iberian Peninsula.

0:27:340:27:35

Well, it looks like the tie that me aunty Edie bought me.

0:27:350:27:38

Lush, man.

0:27:380:27:39

-Right, now it's the stock.

-Stock.

0:27:410:27:42

Let's just pour. Now, it's not like a risotto

0:27:440:27:46

where you're constantly dribbling in kind of ladles full.

0:27:460:27:50

This, you bung it in.

0:27:500:27:52

I'm going to keep a ladleful back, so in case it starts to dry out,

0:27:520:27:56

I can top it up.

0:27:560:27:57

And just to bear in mind, the stock needs to be hot, not cold.

0:27:590:28:02

Yeah.

0:28:020:28:04

Now the rice. This is paella rice.

0:28:040:28:07

Or indeed you can get away with risotto rice.

0:28:070:28:11

Just sprinkle the rice in so it's kind of quite an even layer.

0:28:110:28:14

Now, that saffron, it's soaked into the stock.

0:28:150:28:18

The stock's gone a wonderful golden colour.

0:28:180:28:21

And you get more value out of your saffron if you soak it first.

0:28:210:28:25

Now, this is the only time you ever stir your paella.

0:28:260:28:31

After the saffron goes in.

0:28:330:28:34

Now, we leave that to simmer away for about 12 to 15 minutes

0:28:350:28:39

until the rice is cooked through.

0:28:390:28:40

As Dave says, we want the rice to cook through

0:28:400:28:43

but we take a piece out, we taste it, it needs to be slightly al dente

0:28:430:28:48

because when we put the seafood on, the seafood needs time to cook

0:28:480:28:52

and we don't want to overcook the rice.

0:28:520:28:55

-Just about perfect.

-Yeah, it is.

0:29:160:29:17

Right, so I'm going to put some more stock on,

0:29:170:29:19

just to make sure it doesn't dry.

0:29:190:29:21

So you just place the prawns on the top.

0:29:230:29:26

I'll try and do them nice.

0:29:260:29:27

We get the mussels.

0:29:270:29:30

The thing is, a paella, the pan goes to the table,

0:29:300:29:33

so you want a bit of loveliness in your decoration.

0:29:330:29:37

Now we just need to steam this until the prawns are cooked through,

0:29:430:29:47

and the mussels are open.

0:29:470:29:48

So just let that steam for about ten minutes and you will have a paella

0:29:500:29:53

that is fit to serve for Julio Iglesias at his birthday party,

0:29:530:29:58

it's that good!

0:29:580:29:59

Now, the prawns should have gone red and the mussels should have opened.

0:30:120:30:16

Va-voom-ba!

0:30:160:30:18

-Hey hey! Get in!

-Have you put the lemon on?

0:30:180:30:20

Now what a picture to put this on the table.

0:30:230:30:26

Some say pae-yella, some say pae-yay-a, all we say is

0:30:260:30:30

it's really, really good food.

0:30:300:30:33

Shall we?

0:30:330:30:34

It's all about the rice, innit?

0:30:370:30:39

Certainly is, and that's cooked to perfection.

0:30:390:30:41

Oh, that is good.

0:30:420:30:43

Where are you going on your holiday this year? Magaluf?

0:30:450:30:48

No, Fuengirola.

0:30:480:30:49

You don't need to with this.

0:30:510:30:53

Britain has an army of creative chefs who, day after day,

0:31:000:31:03

send out sensational dishes to customers in their restaurants.

0:31:030:31:07

They work long hours, toiling over their stoves.

0:31:090:31:14

But at home, what's their idea of comfort food?

0:31:140:31:17

I initially moved to England with my girlfriend, actually,

0:31:200:31:23

who I met in Australia, she's from Doncaster.

0:31:230:31:26

Eventually we decided to move in to Sheffield.

0:31:260:31:29

Both been here ever since.

0:31:290:31:31

My passion for food comes from several different places.

0:31:330:31:37

My mum's quite a good cook.

0:31:380:31:40

On my father's side, they are all Spanish,

0:31:400:31:44

and I think in Australia, it's, you know, very multicultural,

0:31:440:31:48

and influences on food come from all over the world.

0:31:480:31:51

Here, our kitchen can be very busy.

0:31:580:32:01

I do enjoy a busy shift.

0:32:060:32:08

It's what you do it for,

0:32:090:32:11

the entire week sort of builds up to the Saturday night, I guess.

0:32:110:32:14

Working at such pace all the time, when I am off, when I'm at home,

0:32:210:32:26

I do enjoy a bit more of a relaxed pace.

0:32:260:32:28

You know, I'm not particularly known for rushing around on my days off.

0:32:300:32:34

It does my girlfriend's head in a little bit,

0:32:340:32:37

but, yeah, it's my downtime, for sure,

0:32:370:32:39

and I like to keep it at a sort of slower pace.

0:32:390:32:42

Cooking at home, for me, is quite a contrast to the kitchen.

0:32:470:32:51

You cook at work, you have a menu to work off,

0:32:530:32:55

it doesn't change every day.

0:32:550:32:57

When I cook at home, I experiment, for the most part.

0:33:000:33:04

You cook the food that you want to cook, you know,

0:33:040:33:06

when you want to cook it.

0:33:060:33:08

I do personally quite enjoy a barbecue.

0:33:130:33:16

I know that sounds quite stereotypical,

0:33:180:33:20

but I really enjoy barbecued meat or vegetables.

0:33:200:33:23

Being at home, I like to marinade the meat,

0:33:270:33:30

sometimes really heavily with a lot of spice,

0:33:300:33:33

other times just really simply, like a nice cut of lamb, for example,

0:33:330:33:37

pairs really well with just some rosemary, garlic, salt,

0:33:370:33:40

pepper and olive oil.

0:33:400:33:41

When barbecuing that, you get a nice,

0:33:420:33:44

natural smoky flavour from the barbecue.

0:33:440:33:47

And take a sort of basic flatbread,

0:33:480:33:50

which I just make a really simple dough,

0:33:500:33:52

no need to prove it, just roll it out and get it straight on there,

0:33:520:33:55

and that cooks in no time, and again you get that real smoky flavour.

0:33:550:33:59

I love cooking, and I love everything about food.

0:34:170:34:21

I enjoy being able to cook for other people,

0:34:210:34:24

you get the rewards of enjoyment from them.

0:34:240:34:27

My grandmother's probably the biggest influence.

0:34:310:34:34

She is a fantastic cook, and then sort of tried to teach me.

0:34:340:34:38

Now I'm slowly getting in her good books on the cooking side of things.

0:34:390:34:42

When I started, I wasn't quite good enough,

0:34:420:34:44

but now I think, after ten years, I'm almost there!

0:34:440:34:47

Dude, I've got to separate 12 eggs, so I'm going to be here for a while.

0:35:070:35:10

We're going to make a trifle.

0:35:100:35:11

It's kind of combining two of our favourite things,

0:35:110:35:14

Black Forest gateau and trifle!

0:35:140:35:16

Put them together and you've got a Black Forest trifle gateau.

0:35:160:35:18

Yeah, yeah, no, you do!

0:35:180:35:21

-It works, doesn't it?

-No, it definitely works, and it's lovely, it's a lovely recipe, this.

0:35:210:35:25

All good trifles start with a custard.

0:35:300:35:33

So we've got milk...

0:35:330:35:34

..cream, lots of cream.

0:35:360:35:38

We're using proper vanilla, Madagascan vanilla pods.

0:35:390:35:43

If you can't get the pods like this,

0:35:430:35:45

get vanilla bean paste or vanilla extract.

0:35:450:35:49

Don't use essence.

0:35:490:35:50

Essence is kind of synthetic.

0:35:500:35:52

Mind you, that's what me mother would have done!

0:35:520:35:54

So whilst this is coming to the boil,

0:35:550:35:57

I'm going to melt some chocolate,

0:35:570:35:59

because it's a chocolate custard,

0:35:590:36:01

and you don't need to do much with your chocolate.

0:36:010:36:03

You'll find as the heat comes through your bain-marie,

0:36:030:36:06

it will just melt gently.

0:36:060:36:07

What was the core thing in a trifle when you were a kid?

0:36:080:36:12

Can you remember those, like, sugary finger things that you used to get?

0:36:120:36:15

Boudoir biscuits.

0:36:150:36:16

Boudoir biscuits, yeah! And then me mam used to...

0:36:160:36:19

What's a boudoir biscuit?

0:36:190:36:21

-I don't know!

-It's a bedroom biscuit!

-It is! A bedroom biscuit.

0:36:210:36:24

-What's all that about?

-Aye.

0:36:240:36:26

So, yeah, what was yours?

0:36:260:36:28

It was Madeira cake, but it would be like,

0:36:280:36:30

sometimes it was one that was bought, you know,

0:36:300:36:32

wrapped in cellophane, definitely cellophane, nothing fancy.

0:36:320:36:37

Then you've got a booze element, obviously.

0:36:370:36:39

In my family, as I'm sure in yours, we were very keen on that.

0:36:390:36:42

Oh no, we weren't, because my dad was teetotal, you see.

0:36:420:36:44

Was he?!

0:36:440:36:46

Our complete consumption of alcohol was one bottle of sherry a year.

0:36:460:36:50

Really?

0:36:500:36:51

So there'd be a little nip at Christmas,

0:36:510:36:53

and then the rest went on your Madeira cake in your trifle.

0:36:530:36:56

Right, listen, 12 egg yolks.

0:37:030:37:05

I've whisked them a little bit so they've changed colour,

0:37:050:37:07

and then you want four dessert spoons of cocoa powder.

0:37:070:37:12

And, remember, it's cocoa powder, not drinking chocolate.

0:37:120:37:16

Yes, do remember that.

0:37:160:37:17

So many people try and make chocolate cake,

0:37:170:37:20

and they'll get their thing of drinking chocolate.

0:37:200:37:22

It's not, it's cocoa powder.

0:37:220:37:24

This is the secret, isn't it, Kingy?

0:37:250:37:26

Sometimes, when you make your own custard,

0:37:260:37:29

it goes like all Dr Who monster.

0:37:290:37:31

Stick some cornflour in - Bob's your uncle.

0:37:310:37:34

So two of those, and then the sugar.

0:37:340:37:37

Lovely. In we go.

0:37:370:37:39

And whisk.

0:37:410:37:43

Preferably with an electric beater, but if you haven't got one of those,

0:37:430:37:47

you're going to have to use your arm.

0:37:470:37:49

Right, are you ready?

0:37:500:37:52

No!

0:37:520:37:53

Two, three, four, I'll try not to burn my friend's hands.

0:37:530:37:58

Oh, yes!

0:38:010:38:02

Nice one, dude.

0:38:040:38:05

Right, now...

0:38:060:38:08

the chocolate. Now just pour this in and keep whisking.

0:38:080:38:12

What we're going to do now, we're going to transfer that to a pan,

0:38:160:38:19

because we need to cook the flour out.

0:38:190:38:22

The cornflour will heat up and thicken,

0:38:220:38:24

and then the egg yolks will cook,

0:38:240:38:26

and we will end up with chocolate custard.

0:38:260:38:29

Ee, two grown men looking into a pot of chocolate custard!

0:38:340:38:39

-It's beautiful!

-It is beautiful.

0:38:390:38:40

Yeah, that's what we need.

0:38:400:38:42

Now, what we're going to do, we're going to transfer this,

0:38:420:38:44

because look at the consistency of this now, Dave.

0:38:440:38:46

Oh, come on.

0:38:460:38:49

Look at that. And we're going to show you a top tip.

0:38:510:38:54

Mr Myers has got some clingfilm.

0:38:540:38:57

Now this is quite important,

0:38:570:38:58

because what we're going to do is we're going to make sure that the

0:38:580:39:02

custard doesn't form a skin.

0:39:020:39:05

So, as it cools, what we need to do,

0:39:050:39:07

we need to put this clingfilm right on the surface of...

0:39:070:39:12

That's me told!

0:39:130:39:14

Just put that there, like that.

0:39:140:39:16

And that means that skin won't form,

0:39:160:39:19

because there's no air between the clingfilm and the custard.

0:39:190:39:24

Shall we have a cup of tea while that cools?

0:39:240:39:25

Yeah, why not. Kettle on, good man.

0:39:250:39:27

Do we have a skin?

0:39:370:39:38

We do not.

0:39:390:39:40

I told you to put the clingfilm right down right on the top!

0:39:420:39:45

Now, we've just knocked up a very simple chocolate cake.

0:39:450:39:50

Or you could use chocolate brownies.

0:39:500:39:52

Lovely, that.

0:39:520:39:53

Now, Mr King.

0:39:530:39:55

I'm going to cut some cake fingers, and spread with jam.

0:39:550:39:58

Sandwich together and arrange in the bottom of a large trifle bowl.

0:40:010:40:04

Pour over the Kirsch, or cherry brandy,

0:40:060:40:09

then sprinkle over the cherries.

0:40:090:40:11

Oh, look at that.

0:40:110:40:13

Now, the texture.

0:40:130:40:15

Put a layer of Amaretti biscuits over the cherries,

0:40:150:40:19

then pour over the custard in a thick, even layer.

0:40:190:40:22

I don't know about you, but at this point, I really get quite excited.

0:40:230:40:28

Yeah.

0:40:280:40:29

Just put that there, there you go.

0:40:290:40:31

Look at that.

0:40:330:40:34

Did you have a trifle bowl when you were a kid?

0:40:380:40:40

Erm, not that I can remember.

0:40:400:40:43

Because my mam was a florist for a bit,

0:40:450:40:47

so it was whatever she didn't have flowers in was used!

0:40:470:40:52

Yeah. We had a bowl that me nan had won.

0:40:520:40:54

I think it was a rose bowl that had been converted,

0:40:540:40:57

she won it in bowling.

0:40:570:40:58

-Oh, mint!

-And then that was always our trifle bowl.

0:40:580:41:00

Well, it was our trifle bowl, our salad bowl...

0:41:020:41:06

I think it was our everything bowl, because we only had one bowl, because we were really poor.

0:41:060:41:11

Now, like most good building projects, this needs time to settle.

0:41:110:41:16

So pop that back in the fridge, let it settle,

0:41:160:41:19

let all the booze soak into the biscuits, to the cake,

0:41:190:41:23

and then we're kind of ready for the final flourish.

0:41:230:41:25

And, just like laying concrete...

0:41:250:41:29

..turn, tamper.

0:41:320:41:35

No wonder your mother used to get you to whistle.

0:41:420:41:45

DAVID WHISTLES

0:41:450:41:47

Because if you whistle, you know he's not eating.

0:41:470:41:48

But licking the bowl, again, when you're a kid, I don't do it now,

0:41:480:41:52

but just all this nostalgia's making me think...

0:41:520:41:55

"I don't do it now?"

0:41:550:41:57

You so do!

0:41:570:41:59

So what I've got here is I've got some lovely cherries.

0:41:590:42:02

Look at those, look at the colour of those, beautiful.

0:42:020:42:05

Does that not say "Black Forest" to you?

0:42:050:42:07

It does. So what I'm going to do, I'm going to dip them in chocolate,

0:42:070:42:10

and then we are going to decorate it with just that.

0:42:100:42:13

When ready, whisk the double cream until it forms soft peaks,

0:42:150:42:18

then smooth this over the custard.

0:42:180:42:21

I mean, you can put like little piggies on the top, if you want.

0:42:210:42:23

Decorate with more crushed Amaretti biscuits...

0:42:260:42:29

..chocolate dipped cherries...

0:42:300:42:32

..and maybe some chocolate curls.

0:42:330:42:35

Ooh.

0:42:350:42:36

Well, it's ideas from our childhood, it's nostalgic,

0:42:430:42:48

I think we've created something that's unique, but, by 'eck,

0:42:480:42:51

you want to eat it, don't you?

0:42:510:42:53

-Look at that.

-Anticipation's killing us.

0:42:530:42:55

What do we reckon?

0:43:000:43:01

-Mmm.

-Mmm.

0:43:010:43:04

Mmm...

0:43:040:43:05

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