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We've travelled the world and eaten everywhere from roadside bars | 0:00:03 | 0:00:07 | |
to restaurants with Michelin stars. | 0:00:07 | 0:00:09 | |
But there really is nothing like a bit of home cooking. | 0:00:10 | 0:00:13 | |
Coming into a warm kitchen, filled with the aroma | 0:00:15 | 0:00:18 | |
of a tasty meal bubbling away. | 0:00:18 | 0:00:20 | |
It's one of life's great pleasures. | 0:00:21 | 0:00:24 | |
There's nothing like comfort food to put a smile on your face. | 0:00:24 | 0:00:28 | |
Today, the stuff that memories are made of. | 0:00:37 | 0:00:40 | |
We're talking nostalgia. | 0:00:41 | 0:00:43 | |
Food, mate, smells - | 0:00:46 | 0:00:48 | |
there's nothing better than the smell of something that you had | 0:00:48 | 0:00:51 | |
-when you were little. -Yeah. -And this is one of your dishes, isn't it? | 0:00:51 | 0:00:54 | |
This is one of your nostalgia dishes. | 0:00:54 | 0:00:56 | |
Well, this is it. | 0:00:56 | 0:00:58 | |
A good, proper Lancashire hotpot. | 0:00:58 | 0:01:01 | |
Oh, yes. | 0:01:01 | 0:01:02 | |
I'm going to slice onions and if there's a tear in me eye, | 0:01:10 | 0:01:13 | |
it may not just be the onions. | 0:01:13 | 0:01:15 | |
It's almost like making, say, a casserole meets a savoury gateau. | 0:01:16 | 0:01:20 | |
So what we do is we get all the elements to the hotpot together | 0:01:20 | 0:01:23 | |
and then you layer it all up like that | 0:01:23 | 0:01:25 | |
and it goes into the pan and you cook it. | 0:01:25 | 0:01:27 | |
Right, you can use chump chops, you can use scrag end, | 0:01:27 | 0:01:31 | |
but this is neck, lamb neck. | 0:01:31 | 0:01:34 | |
When you're browning meat off, | 0:01:34 | 0:01:35 | |
because this is what we're going to do now, do it in batches, | 0:01:35 | 0:01:38 | |
because you just want a sort of a relatively small amount in the pan | 0:01:38 | 0:01:41 | |
and then set it aside. | 0:01:41 | 0:01:43 | |
My mum, | 0:01:45 | 0:01:46 | |
she had one of those big creamware bowls | 0:01:46 | 0:01:49 | |
and that bowl was used for kneading bread, for leavening it | 0:01:49 | 0:01:53 | |
and that was also our hotpot bowl, | 0:01:53 | 0:01:55 | |
so even when it's used for sweet dishes, | 0:01:55 | 0:01:57 | |
there would inevitably be brown gravy marks on the top | 0:01:57 | 0:01:59 | |
where the hotpot had stained. | 0:01:59 | 0:02:02 | |
What occasion did she used to do that for, Dave? | 0:02:02 | 0:02:05 | |
It was a winter dish. I remember it when you come home from school. | 0:02:05 | 0:02:08 | |
So I'd inevitably be wet through from the rain, so I'm there, | 0:02:08 | 0:02:12 | |
drying out in front of the fire, so there's this smell of kind of damp schoolboy, | 0:02:12 | 0:02:16 | |
the hotpot in the oven. | 0:02:16 | 0:02:17 | |
I just used to hope that people wouldn't take all the crispy potatoes! | 0:02:17 | 0:02:21 | |
You know what's interesting, Si, I'm not quite sure what makes a | 0:02:21 | 0:02:25 | |
Lancashire hot pot "Lancashire". | 0:02:25 | 0:02:26 | |
I'd like to think it's the black pudding. | 0:02:28 | 0:02:30 | |
The lamb, lamb's prevalent. | 0:02:30 | 0:02:32 | |
Yeah, Lancashire - Cumbria, Cumberland. | 0:02:32 | 0:02:34 | |
And lamb's kidneys, they're so sweet, aren't they, and... | 0:02:35 | 0:02:38 | |
Well, texture really as well, they're very soft. | 0:02:38 | 0:02:41 | |
-Yeah. -And that's that lovely thing about them. | 0:02:41 | 0:02:43 | |
And what we've done here, lamb's kidneys, really lovely quality, | 0:02:43 | 0:02:46 | |
we've cored them and then we've just cut them into quarters. | 0:02:46 | 0:02:49 | |
Gravy, Mr Myers. | 0:02:55 | 0:02:57 | |
Onions go into the pan. | 0:02:57 | 0:02:58 | |
A nice big spoonful of flour. | 0:02:59 | 0:03:02 | |
Ordinary flour onto the onions will coat that | 0:03:02 | 0:03:04 | |
and cook it for a little bit. | 0:03:04 | 0:03:06 | |
I've got some lamb stock here. | 0:03:08 | 0:03:09 | |
More flavour now. Some sprigs of thyme. | 0:03:12 | 0:03:14 | |
A couple of bay leaves. | 0:03:16 | 0:03:17 | |
And a nice big spoonful of Worcestershire sauce. | 0:03:18 | 0:03:22 | |
And that's the onion gravy. | 0:03:24 | 0:03:25 | |
The pot that is hot. | 0:03:28 | 0:03:30 | |
So, what we're going to do, we're going to butter it. | 0:03:30 | 0:03:33 | |
So, just smear with butter on the inside. | 0:03:33 | 0:03:36 | |
Oh! | 0:03:36 | 0:03:37 | |
I think I broke it! | 0:03:38 | 0:03:40 | |
-Oh, you haven't broken it, have you? -Hold on. | 0:03:40 | 0:03:42 | |
-What? -Well, you always say that I'm the clumsy one | 0:03:45 | 0:03:48 | |
and you're quite clumsy! | 0:03:48 | 0:03:51 | |
I'm not clumsy, I'm an artist. | 0:03:51 | 0:03:53 | |
Two, three, four. | 0:03:53 | 0:03:55 | |
HE HUMS TO HIMSELF | 0:03:55 | 0:03:57 | |
Beautiful. How easy was that? | 0:03:58 | 0:04:01 | |
My mother would have given her eye teeth for that mandolin. | 0:04:01 | 0:04:03 | |
Now it's the build. | 0:04:06 | 0:04:07 | |
This layer of potato is going to cook in all the juices of the meat. | 0:04:09 | 0:04:13 | |
Half the meat. | 0:04:16 | 0:04:17 | |
And now we want about half this wonderful rich onion gravy. | 0:04:20 | 0:04:23 | |
Add a layer of black pudding slices. | 0:04:24 | 0:04:26 | |
Cover over with a layer of potato slices | 0:04:28 | 0:04:30 | |
and as before, a layer of meat. | 0:04:30 | 0:04:33 | |
Then more black pudding. | 0:04:33 | 0:04:34 | |
Then the gravy. But season the potatoes as you go. | 0:04:34 | 0:04:37 | |
The top layer of potatoes can be arranged as carefully as you like. | 0:04:41 | 0:04:45 | |
That is beautiful. | 0:04:46 | 0:04:48 | |
Dot with butter cubes. | 0:04:49 | 0:04:51 | |
That's so you get a golden top. | 0:04:51 | 0:04:53 | |
Cover with the lid and place in a preheated oven, 180 Celsius, | 0:04:53 | 0:04:58 | |
for 20 minutes. | 0:04:58 | 0:04:59 | |
Then, take off the lid and cook for a further 20 minutes until the top | 0:04:59 | 0:05:03 | |
layer of spuds is golden. | 0:05:03 | 0:05:05 | |
Lancashire hotpot. | 0:05:07 | 0:05:08 | |
And it's your nostalgia dish, mucker. | 0:05:08 | 0:05:10 | |
Just like me mother used to make. | 0:05:10 | 0:05:13 | |
Mother. | 0:05:13 | 0:05:14 | |
Where's the fork?! | 0:05:17 | 0:05:18 | |
Every family has their favourite dishes, | 0:05:27 | 0:05:29 | |
the comfort foods that remind us of home. | 0:05:29 | 0:05:32 | |
These are our inheritance dishes, | 0:05:34 | 0:05:36 | |
handed down through generations of the same family. | 0:05:36 | 0:05:40 | |
My name's Meera. I'm 34 years old. | 0:05:46 | 0:05:48 | |
I'm a food writer and a cook and I'm from Lincolnshire. | 0:05:48 | 0:05:52 | |
I think if you naturally love ingredients and love food | 0:05:55 | 0:05:58 | |
and love cuisines, then you will end up cooking from different cultures. | 0:05:58 | 0:06:01 | |
I love Italian food, for example, | 0:06:01 | 0:06:03 | |
but I always come back to Indian food, because it's my first love. | 0:06:03 | 0:06:07 | |
It's a smell that still sort of really grounds me | 0:06:07 | 0:06:10 | |
the moment that I walk through the door. | 0:06:10 | 0:06:13 | |
'Meera and I do cook together.' | 0:06:17 | 0:06:19 | |
Just do them into half. | 0:06:19 | 0:06:21 | |
Oh, just half, sorry. | 0:06:21 | 0:06:22 | |
Yes, please. | 0:06:22 | 0:06:23 | |
'But we have a little rapport with each other' | 0:06:23 | 0:06:27 | |
and we're a little bit cheeky, little bit naughty, | 0:06:27 | 0:06:30 | |
we tell each other a little bit off as well | 0:06:30 | 0:06:32 | |
and the wonderful thing is that, you know, | 0:06:32 | 0:06:34 | |
because she knows all the recipes now and, in a way, | 0:06:34 | 0:06:37 | |
she knows what I'm thinking and sometimes it's quite frightening! | 0:06:37 | 0:06:42 | |
My inheritance dish is a Lincolnshire sausage and potato curry. | 0:06:45 | 0:06:49 | |
I have varied the dish a little bit from when Mum used to cook it for us | 0:06:49 | 0:06:52 | |
when I was a kid. | 0:06:52 | 0:06:54 | |
It uses some of the best produce that Britain has to offer | 0:06:54 | 0:06:58 | |
and marries them together with some incredibly traditional ancient | 0:06:58 | 0:07:01 | |
Indian spices and traditional cooking techniques. | 0:07:01 | 0:07:05 | |
Food is the backdrop to everything that we do as a family. | 0:07:06 | 0:07:10 | |
Lovely plump, fat sausages. | 0:07:12 | 0:07:14 | |
For me in particular, what I hadn't realised about | 0:07:15 | 0:07:18 | |
how big a part it was is that my parents are both from Uganda | 0:07:18 | 0:07:22 | |
and they didn't really talk about their past very much. | 0:07:22 | 0:07:25 | |
Through learning the family recipes, I realised that behind every recipe | 0:07:26 | 0:07:30 | |
there was a story. | 0:07:30 | 0:07:32 | |
I haven't cooked them the whole way through because | 0:07:32 | 0:07:35 | |
they'll get a chance to cook for a little bit longer later. | 0:07:35 | 0:07:39 | |
But they've just got that lovely colour on them. | 0:07:39 | 0:07:43 | |
'My parents were unceremoniously kicked out of Uganda in 1972 | 0:07:43 | 0:07:47 | |
'with 30,000 other Ugandan Asians and they came over to the UK. | 0:07:47 | 0:07:52 | |
'I didn't really know about what life was like for them | 0:07:52 | 0:07:54 | |
'when they were growing up, so food became a passport' | 0:07:54 | 0:07:58 | |
to the past and to my mum's memories. | 0:07:58 | 0:08:01 | |
Now that my potatoes are partly cooked, | 0:08:02 | 0:08:04 | |
I'm going to put some passata in there. | 0:08:04 | 0:08:06 | |
So I'm just going to use about half of that. | 0:08:06 | 0:08:09 | |
I'm using Mum's magic box of spices. | 0:08:11 | 0:08:14 | |
When we came here 44 years ago, you were not able to get a lot of Indian | 0:08:15 | 0:08:20 | |
spices or Indian produce so, you know, | 0:08:20 | 0:08:24 | |
you either starve or you change. | 0:08:24 | 0:08:27 | |
And we thought, right, you know, what's on our doorstep? | 0:08:27 | 0:08:30 | |
So, you know, it became quite an adventure for us trying new recipes, | 0:08:30 | 0:08:35 | |
new things, but yet keeping to the tradition at the same time. | 0:08:35 | 0:08:39 | |
This is looking really, really good. | 0:08:39 | 0:08:41 | |
I think traditions are very important. | 0:08:48 | 0:08:50 | |
They are going to change slightly over the years but, for us, | 0:08:50 | 0:08:55 | |
we lost everything when we came from Uganda | 0:08:55 | 0:08:58 | |
so we have to create new memories and new history | 0:08:58 | 0:09:02 | |
and we need to pass it to our children. | 0:09:02 | 0:09:04 | |
-Wow. That looks lovely! -Thanks, Mum. | 0:09:07 | 0:09:10 | |
Really nice. | 0:09:10 | 0:09:12 | |
'Keeping our family traditions alive is ready important to me. | 0:09:12 | 0:09:16 | |
'Very little exists from their time in India or Uganda | 0:09:16 | 0:09:20 | |
'and I'm already two steps removed. | 0:09:20 | 0:09:23 | |
'When I have my children, I want them to know what their heritage is | 0:09:23 | 0:09:28 | |
'and one way that I can do that is passing down the sort of recipes | 0:09:28 | 0:09:34 | |
'and the stories that go with them.' | 0:09:34 | 0:09:37 | |
What are you cooking, Kingy? | 0:09:56 | 0:09:58 | |
Pissaladiere. | 0:09:58 | 0:10:00 | |
Pissa-what? | 0:10:00 | 0:10:01 | |
Pissaladiere. | 0:10:01 | 0:10:03 | |
Tell us the story of your dish. | 0:10:03 | 0:10:04 | |
Well, I tell you, right. | 0:10:04 | 0:10:06 | |
It was the first time I went to France, | 0:10:06 | 0:10:08 | |
and there was a guy selling what I thought was pizza | 0:10:08 | 0:10:11 | |
and it was just so simple, the layers of flavour, | 0:10:11 | 0:10:13 | |
but it was just that harmony of the sweetness of the onions, | 0:10:13 | 0:10:17 | |
the salt of the anchovies and then you got another layer of savoury | 0:10:17 | 0:10:22 | |
with the olive. It just blew us away. | 0:10:22 | 0:10:25 | |
-Shall I do the dough? -Yeah, yeah. | 0:10:29 | 0:10:31 | |
Because literally all I'm doing is, in oil and butter, | 0:10:31 | 0:10:34 | |
I'm frying off some onions and that takes ages - | 0:10:34 | 0:10:36 | |
and I mean literally about 45 minutes. | 0:10:36 | 0:10:39 | |
Lots of onions. | 0:10:39 | 0:10:40 | |
Lots, lots. | 0:10:40 | 0:10:41 | |
Lots! | 0:10:41 | 0:10:42 | |
Like, one and a half kilos of onions. | 0:10:42 | 0:10:45 | |
The dough. Now, we're using plain flour for this. | 0:10:45 | 0:10:48 | |
The nice thing about plain flour is that it ends up | 0:10:48 | 0:10:51 | |
if you have this cold, the dough's still a little bit soft. | 0:10:51 | 0:10:54 | |
So, I just put a teaspoon of salt | 0:10:54 | 0:10:56 | |
in the flour. | 0:10:56 | 0:10:58 | |
Now, for me liquids, for this amount of flour, | 0:10:58 | 0:11:01 | |
I want about 125ml of warm water. | 0:11:01 | 0:11:04 | |
So I want about a tablespoon of honey. | 0:11:04 | 0:11:07 | |
And that goes into the water. | 0:11:07 | 0:11:08 | |
Dried yeast goes in. | 0:11:12 | 0:11:15 | |
I'm going to add a big glug of olive oil. | 0:11:15 | 0:11:17 | |
So, the olive oil is basically the fat in the bread. | 0:11:20 | 0:11:24 | |
Just add this to the flour. | 0:11:24 | 0:11:26 | |
You've got to use a lot of butter, haven't you? | 0:11:40 | 0:11:42 | |
Yeah, there's a lot of butter and there's a lot of oil. | 0:11:42 | 0:11:44 | |
Now, the reason that we're putting the oil and the butter | 0:11:44 | 0:11:48 | |
in the same pan is so the butter doesn't burn. | 0:11:48 | 0:11:52 | |
Now, what's important, you see how the butter is starting to foam? | 0:11:52 | 0:11:55 | |
That's an indication that the fat is at the right temperature | 0:11:56 | 0:12:00 | |
to start the slow process of frying off these onions. | 0:12:00 | 0:12:04 | |
And all I'm doing now, I'm just adding some thyme. | 0:12:06 | 0:12:08 | |
I remember that flavour, that first flavour and going, what is that? | 0:12:10 | 0:12:14 | |
And it was thyme. So, so good. | 0:12:14 | 0:12:17 | |
And I'm just kneading this and back to that old adage, generally - | 0:12:17 | 0:12:22 | |
the softer the dough, the better the bread. | 0:12:22 | 0:12:25 | |
And pizza or pissaladiere is no exception to that rule. | 0:12:25 | 0:12:29 | |
Now, this, | 0:12:30 | 0:12:31 | |
this is how gentle we're going to cook these onions. | 0:12:31 | 0:12:35 | |
These onions should take about 45 minutes to an hour. | 0:12:35 | 0:12:39 | |
So, it's about patience and every now and then | 0:12:39 | 0:12:42 | |
you've just got to stir it, but gently. | 0:12:42 | 0:12:45 | |
And conveniently, | 0:12:45 | 0:12:47 | |
what will take about 45 minutes is for this ball of dough | 0:12:47 | 0:12:53 | |
to double in size. | 0:12:53 | 0:12:54 | |
So, I'm just going to cover this with a damp tea towel | 0:12:54 | 0:12:58 | |
and while his onions cook, wait for nature to work its magic | 0:12:58 | 0:13:02 | |
and that's me dough. | 0:13:02 | 0:13:03 | |
Perfect. | 0:13:03 | 0:13:04 | |
Izzy, bizzy, let's get wizzy. | 0:13:15 | 0:13:17 | |
Get in! I tell you what I've got to do, though. | 0:13:18 | 0:13:21 | |
Before you start that, I've just got to transfer these because we can't | 0:13:21 | 0:13:24 | |
put the hot onions onto that dough. | 0:13:24 | 0:13:26 | |
Oh, no, the dough'll collapse. | 0:13:26 | 0:13:28 | |
So it'll collaps-ed. | 0:13:28 | 0:13:29 | |
Look at that, man. | 0:13:30 | 0:13:32 | |
Look, that's what you want, that's the sort of colour... | 0:13:32 | 0:13:35 | |
..and consistency. | 0:13:36 | 0:13:37 | |
Now, what you want is a very sturdy oven tray. | 0:13:39 | 0:13:42 | |
First off we need to grease the tray with some olive oil. | 0:13:43 | 0:13:47 | |
Now, I want to press the dough onto the tray, bit like making focaccia. | 0:13:47 | 0:13:51 | |
But not quite to the edge. | 0:13:52 | 0:13:53 | |
Just be patient with this and just stretch and nip. | 0:13:54 | 0:13:57 | |
Look at that, man. | 0:14:00 | 0:14:01 | |
We want the onions to be in a rectangle about one centimetre in | 0:14:01 | 0:14:06 | |
from the border of the dough. | 0:14:06 | 0:14:08 | |
-Right, old friend. -You splodge and I'll swipe. | 0:14:08 | 0:14:11 | |
-The onions. -It's all about the onions, isn't it? | 0:14:13 | 0:14:16 | |
It is, this dish, it is, yeah. | 0:14:16 | 0:14:17 | |
Now, should I or do you want to? | 0:14:24 | 0:14:26 | |
-No, go on. -It's your dish. | 0:14:26 | 0:14:27 | |
I know, but you like it. | 0:14:27 | 0:14:29 | |
Anchovies. | 0:14:29 | 0:14:30 | |
Kingy, you know when you're home, | 0:14:31 | 0:14:33 | |
what would be the occasion that you think, | 0:14:33 | 0:14:35 | |
"I'm going to get a pissaladiere on"? | 0:14:35 | 0:14:37 | |
Saturday mornings, you stick it in. | 0:14:37 | 0:14:39 | |
By about half past 11, 12 o'clock it's ready. | 0:14:40 | 0:14:43 | |
Yeah. | 0:14:43 | 0:14:44 | |
And then just nibble on with it all day. | 0:14:44 | 0:14:47 | |
Saturday... It'd be great, wouldn't it, | 0:14:47 | 0:14:49 | |
for watching Strictly and having your pissaladiere. | 0:14:49 | 0:14:52 | |
Yeah. | 0:14:52 | 0:14:53 | |
Add the olives at intervals. | 0:14:55 | 0:14:56 | |
We like to put them in the middle of the squares. | 0:14:56 | 0:14:59 | |
It's the only dinner that you can play draughts with. | 0:14:59 | 0:15:01 | |
And you take the oil and you just... | 0:15:07 | 0:15:09 | |
So that's the anchovy oil. | 0:15:09 | 0:15:11 | |
And you can see, little Kingy, | 0:15:11 | 0:15:14 | |
this little blonde tousled hair tot, | 0:15:14 | 0:15:17 | |
with his big slice of pissaladiere in his hands | 0:15:17 | 0:15:21 | |
and the olive oil going down his chin and all that'd be going | 0:15:21 | 0:15:24 | |
through his head is, "When am I going to get the next one?" | 0:15:24 | 0:15:27 | |
And literally, it'll be about an hour. | 0:15:27 | 0:15:29 | |
I could only ever wait an hour and I'd be back and in the end after a | 0:15:29 | 0:15:32 | |
fortnight, honestly I must have looked like that, | 0:15:32 | 0:15:35 | |
I must have had it about eight times a day. | 0:15:35 | 0:15:37 | |
Now, we want to put this into a really hot oven for about 20 minutes | 0:15:38 | 0:15:42 | |
but keep an eye on it - you don't want it burnt. | 0:15:42 | 0:15:45 | |
See you later. | 0:15:45 | 0:15:46 | |
-Is it ready? -Yeah. | 0:16:00 | 0:16:02 | |
Yes! | 0:16:02 | 0:16:03 | |
I must say, the smell is unreal. | 0:16:03 | 0:16:07 | |
-Get in. -Does that look like it used to? | 0:16:07 | 0:16:09 | |
-Yes. -Lovely and sticky and unctuous. Shall we put some herbs on the top? | 0:16:09 | 0:16:13 | |
Oh, you're very Jamie Oliver when you do that. | 0:16:14 | 0:16:16 | |
Now, I remember the slices were big. | 0:16:16 | 0:16:19 | |
Memories are made of this. | 0:16:23 | 0:16:24 | |
Mm! That is so good. | 0:16:30 | 0:16:33 | |
Thanks for your memories! | 0:16:34 | 0:16:35 | |
No, thanks for yours! | 0:16:35 | 0:16:37 | |
You had good holidays, didn't you? | 0:16:37 | 0:16:38 | |
Oh, yeah, defo. | 0:16:38 | 0:16:40 | |
Oh, man. | 0:16:40 | 0:16:41 | |
It wasn't like this in Southport! | 0:16:41 | 0:16:43 | |
Nothing beats a bit of home cooking, | 0:16:53 | 0:16:55 | |
but every now and then it's nice to have someone else cook for you. | 0:16:55 | 0:16:59 | |
Thankfully, all throughout the country, | 0:16:59 | 0:17:00 | |
there are tasty places that make us feel right at home. | 0:17:00 | 0:17:04 | |
-Thank you very much. -OK. -Thank you. | 0:17:08 | 0:17:10 | |
I'm Jean Webber and I'm the proud owner of the Cabin Cafe, | 0:17:13 | 0:17:16 | |
which has been in my family since 1932. | 0:17:16 | 0:17:20 | |
It's got a lot of history to it. | 0:17:20 | 0:17:24 | |
We're very proud of it. | 0:17:24 | 0:17:25 | |
-Morning. -Can I have a bacon and mushroom to take away? | 0:17:29 | 0:17:32 | |
We'll give you a shout when it's ready, my love. | 0:17:32 | 0:17:34 | |
OK. | 0:17:34 | 0:17:35 | |
It started off as a little tea stall. | 0:17:35 | 0:17:38 | |
It was a brand-new chicken shed, if you know what I mean, | 0:17:39 | 0:17:43 | |
with the up flap and serve the teas from outside, | 0:17:43 | 0:17:47 | |
like a little tea stall. | 0:17:47 | 0:17:49 | |
Then my father extended it for a couple or three tables and chairs inside. | 0:17:50 | 0:17:55 | |
Through the years, do you know what I mean, | 0:17:56 | 0:17:58 | |
it got extended and extended, then when they wanted to retire | 0:17:58 | 0:18:03 | |
and I got married and we took it over, you know. | 0:18:03 | 0:18:06 | |
So, I have been here most of my working life. | 0:18:07 | 0:18:11 | |
The food we do here is all home-cooked, | 0:18:13 | 0:18:15 | |
which I think is very important. | 0:18:15 | 0:18:17 | |
With the truckers, they all come down from the north | 0:18:18 | 0:18:21 | |
and they're out for the week. So they want a bit of home comfort. | 0:18:21 | 0:18:25 | |
They've got their lorries to sleep in but they want a decent meal | 0:18:25 | 0:18:28 | |
and they come here because they know they're going to get a home-cooked meal, | 0:18:28 | 0:18:32 | |
freshly cooked. | 0:18:32 | 0:18:34 | |
We serve all-day breakfast. | 0:18:35 | 0:18:37 | |
Lunchtimes, we do ham, egg and chips, | 0:18:37 | 0:18:40 | |
corned beef, egg and chips. | 0:18:40 | 0:18:42 | |
All the pies with peas and beans and gravy and then we make curries, | 0:18:42 | 0:18:47 | |
beef casseroles... | 0:18:47 | 0:18:49 | |
Sometimes when they look at our boards, | 0:18:49 | 0:18:51 | |
they say there's too big a selection. | 0:18:51 | 0:18:52 | |
SHE LAUGHS | 0:18:52 | 0:18:54 | |
It means a lot to us, the whole family. | 0:19:03 | 0:19:05 | |
And I think a lot of my customers appreciate that it is a family-run | 0:19:07 | 0:19:11 | |
business, because there's not many of them around now. | 0:19:11 | 0:19:13 | |
I've been coming here a long time. | 0:19:15 | 0:19:18 | |
I've seen people come, I've seen people go, | 0:19:18 | 0:19:20 | |
I've actually seen people grow up, | 0:19:20 | 0:19:22 | |
which is actually fairly unique in a business. | 0:19:22 | 0:19:25 | |
I've been coming here for about 40 years, I should think. | 0:19:26 | 0:19:29 | |
Hopefully I'll be coming here for another 40 years. | 0:19:31 | 0:19:33 | |
I doubt it, I'm 74 now, | 0:19:33 | 0:19:35 | |
so their cooking ain't done too bad for me, has it? | 0:19:35 | 0:19:38 | |
I've been coming here a long time. Probably 25 years. | 0:19:39 | 0:19:43 | |
And Mark and the gang and his mum, | 0:19:43 | 0:19:45 | |
we've known them all the years so they're all friends. | 0:19:45 | 0:19:48 | |
It's like coming home, really. | 0:19:48 | 0:19:49 | |
They're a part of our family, really. | 0:19:51 | 0:19:53 | |
They come in, they tell us about their families and all my family | 0:19:53 | 0:19:58 | |
and, you know, I mean, we're just one happy family. | 0:19:58 | 0:20:01 | |
We're going to make a trifle. | 0:20:19 | 0:20:20 | |
It's kind of combining two of our favourite things, | 0:20:20 | 0:20:23 | |
Black Forest gateau and trifle! | 0:20:23 | 0:20:26 | |
All good trifles start with a custard. | 0:20:26 | 0:20:29 | |
So we've got milk... | 0:20:29 | 0:20:30 | |
..cream, lots of cream. | 0:20:32 | 0:20:34 | |
We're using proper vanilla, Madagascan vanilla pods. | 0:20:36 | 0:20:39 | |
If you can't get the pods like this, | 0:20:39 | 0:20:42 | |
get vanilla bean paste or vanilla extract. | 0:20:42 | 0:20:45 | |
Don't use essence. | 0:20:45 | 0:20:46 | |
Essence is kind of synthetic. | 0:20:46 | 0:20:48 | |
Mind you, that's what me mother would have done! | 0:20:48 | 0:20:50 | |
So whilst this is coming to the boil, | 0:20:52 | 0:20:53 | |
I'm going to melt some chocolate, | 0:20:53 | 0:20:55 | |
because it's a chocolate custard, | 0:20:55 | 0:20:58 | |
and you don't need to do much with your chocolate. | 0:20:58 | 0:21:00 | |
You'll find as the heat comes through your bain-marie, | 0:21:00 | 0:21:02 | |
it will just melt gently. | 0:21:02 | 0:21:03 | |
What was the core thing in a trifle when you were a kid? | 0:21:05 | 0:21:08 | |
Can you remember those, like, sugary finger things that you used to get? | 0:21:08 | 0:21:11 | |
Boudoir biscuits. | 0:21:11 | 0:21:12 | |
Boudoir biscuits, yeah! And then me mam used to... | 0:21:12 | 0:21:15 | |
What's a boudoir biscuit? | 0:21:15 | 0:21:17 | |
-I don't know! -It's a bedroom biscuit! -It is! A bedroom biscuit. | 0:21:17 | 0:21:20 | |
-What's all that about? -Aye. | 0:21:20 | 0:21:23 | |
So, yeah, what was yours? | 0:21:23 | 0:21:24 | |
It was Madeira cake, but it would be like, | 0:21:24 | 0:21:26 | |
sometimes it was one that was bought, you know, | 0:21:26 | 0:21:29 | |
wrapped in cellophane, definitely cellophane, nothing fancy. | 0:21:29 | 0:21:33 | |
Then you've got a booze element, obviously. | 0:21:33 | 0:21:35 | |
In my family, as I'm sure in yours, we were very keen on that. | 0:21:35 | 0:21:38 | |
Oh no, we weren't, because my dad was teetotal, you see. | 0:21:38 | 0:21:41 | |
Was he?! | 0:21:41 | 0:21:42 | |
Our complete consumption of alcohol was one bottle of sherry a year. | 0:21:42 | 0:21:46 | |
Really? | 0:21:46 | 0:21:47 | |
So there'd be a little nip at Christmas, | 0:21:47 | 0:21:49 | |
and then the rest went on your Madeira cake in your trifle. | 0:21:49 | 0:21:52 | |
Right, listen, 12 egg yolks. | 0:21:59 | 0:22:01 | |
I've whisked them a little bit so they've changed colour, | 0:22:01 | 0:22:04 | |
and then you want four dessert spoons of cocoa powder. | 0:22:04 | 0:22:08 | |
And, remember, it's cocoa powder, not drinking chocolate. | 0:22:08 | 0:22:12 | |
Yes, do remember that. | 0:22:12 | 0:22:13 | |
So many people try and make chocolate cake, | 0:22:13 | 0:22:16 | |
and they'll get their thing of drinking chocolate. | 0:22:16 | 0:22:18 | |
It's not, it's cocoa powder. | 0:22:18 | 0:22:20 | |
This is the secret, isn't it, Kingy? | 0:22:21 | 0:22:23 | |
Sometimes, when you make your own custard, | 0:22:23 | 0:22:25 | |
it goes like all Dr Who monster. | 0:22:25 | 0:22:27 | |
Stick some cornflour in - Bob's your uncle. | 0:22:27 | 0:22:30 | |
So two of those, and then the sugar. | 0:22:30 | 0:22:33 | |
Lovely. In we go. | 0:22:33 | 0:22:35 | |
And whisk. | 0:22:37 | 0:22:39 | |
Preferably with an electric beater, but if you haven't got one of those, | 0:22:39 | 0:22:43 | |
you're going to have to use your arm. | 0:22:43 | 0:22:45 | |
Right, are you ready? | 0:22:46 | 0:22:48 | |
No! | 0:22:48 | 0:22:49 | |
Two, three, four, I'll try not to burn my friend's hands. | 0:22:49 | 0:22:54 | |
Oh, yes! | 0:22:58 | 0:22:59 | |
Nice one, dude. | 0:23:00 | 0:23:01 | |
Right, now... | 0:23:02 | 0:23:04 | |
the chocolate. Now just pour this in and keep whisking. | 0:23:04 | 0:23:08 | |
What we're going to do now, we're going to transfer that to a pan, | 0:23:13 | 0:23:16 | |
because we need to cook the flour out. | 0:23:16 | 0:23:18 | |
The cornflour will heat up and thicken, | 0:23:18 | 0:23:20 | |
and then the egg yolks will cook, | 0:23:20 | 0:23:22 | |
and we will end up with chocolate custard. | 0:23:22 | 0:23:25 | |
Ee, two grown men looking into a pot of chocolate custard! | 0:23:30 | 0:23:35 | |
-It's beautiful! -It is beautiful. | 0:23:35 | 0:23:37 | |
Yeah, that's what we need. | 0:23:37 | 0:23:38 | |
Now, what we're going to do, we're going to transfer this, | 0:23:38 | 0:23:40 | |
because look at the consistency of this now, Dave. | 0:23:40 | 0:23:43 | |
Oh, come on. | 0:23:43 | 0:23:46 | |
Look at that. And we're going to show you a top tip. | 0:23:47 | 0:23:51 | |
Mr Myers has got some clingfilm. | 0:23:51 | 0:23:53 | |
Now this is quite important, | 0:23:53 | 0:23:55 | |
because what we're going to do is we're going to make sure that the | 0:23:55 | 0:23:59 | |
custard doesn't form a skin. | 0:23:59 | 0:24:01 | |
So, as it cools, what we need to do, | 0:24:01 | 0:24:03 | |
we need to put this clingfilm right on the surface of... | 0:24:03 | 0:24:08 | |
That's me told! | 0:24:09 | 0:24:10 | |
Just put that there, like that. | 0:24:10 | 0:24:12 | |
And that means that skin won't form, | 0:24:12 | 0:24:15 | |
because there's no air between the clingfilm and the custard. | 0:24:15 | 0:24:20 | |
Shall we have a cup of tea while that cools? | 0:24:20 | 0:24:22 | |
Yeah, why not. Kettle on, good man. | 0:24:22 | 0:24:23 | |
Do we have a skin? | 0:24:33 | 0:24:34 | |
We do not. | 0:24:35 | 0:24:37 | |
I told you to put the clingfilm right down right on the top! | 0:24:38 | 0:24:41 | |
Now, we've just knocked up a very simple chocolate cake. | 0:24:41 | 0:24:46 | |
Or you could use chocolate brownies. | 0:24:46 | 0:24:48 | |
Lovely, that. | 0:24:48 | 0:24:50 | |
Now, Mr King. | 0:24:50 | 0:24:51 | |
I'm going to cut some cake fingers, and spread with jam. | 0:24:51 | 0:24:54 | |
Sandwich together and arrange in the bottom of a large trifle bowl. | 0:24:57 | 0:25:01 | |
Pour over the Kirsch, or cherry brandy, | 0:25:02 | 0:25:05 | |
then sprinkle over the cherries. | 0:25:05 | 0:25:07 | |
Oh, look at that. | 0:25:07 | 0:25:09 | |
Now, the texture. | 0:25:09 | 0:25:12 | |
Put a layer of Amaretti biscuits over the cherries, | 0:25:12 | 0:25:15 | |
then pour over the custard in a thick, even layer. | 0:25:15 | 0:25:18 | |
I don't know about you, but at this point, I really get quite excited. | 0:25:20 | 0:25:24 | |
Yeah. | 0:25:24 | 0:25:25 | |
Just put that there, there you go. | 0:25:25 | 0:25:27 | |
Look at that. | 0:25:29 | 0:25:30 | |
Did you have a trifle bowl when you were a kid? | 0:25:34 | 0:25:37 | |
Erm, not that I can remember. | 0:25:37 | 0:25:39 | |
Because my mam was a florist for a bit, | 0:25:41 | 0:25:44 | |
so it was whatever she didn't have flowers in was used! | 0:25:44 | 0:25:48 | |
Yeah. We had a bowl that me nan had won. | 0:25:48 | 0:25:50 | |
I think it was a rose bowl that had been converted, | 0:25:50 | 0:25:53 | |
she won it in bowling. | 0:25:53 | 0:25:54 | |
-Oh, mint! -And then that was always our trifle bowl. | 0:25:54 | 0:25:56 | |
Well, it was our trifle bowl, our salad bowl... | 0:25:58 | 0:26:03 | |
I think it was our everything bowl, because we only had one bowl, because we were really poor. | 0:26:03 | 0:26:07 | |
Now, like most good building projects, this needs time to settle. | 0:26:07 | 0:26:12 | |
So pop that back in the fridge, let it settle, | 0:26:12 | 0:26:15 | |
let all the booze soak into the biscuits, to the cake, | 0:26:15 | 0:26:19 | |
and then we're kind of ready for the final flourish. | 0:26:19 | 0:26:21 | |
And, just like laying concrete... | 0:26:21 | 0:26:25 | |
..turn, tamper. | 0:26:29 | 0:26:31 | |
No wonder your mother used to get you to whistle. | 0:26:38 | 0:26:41 | |
DAVE WHISTLES | 0:26:41 | 0:26:43 | |
Because if you whistle, you know he's not eating. | 0:26:43 | 0:26:45 | |
But licking the bowl, again, when you're a kid, I don't do it now, | 0:26:45 | 0:26:49 | |
but just all this nostalgia's making me think... | 0:26:49 | 0:26:51 | |
"I don't do it now?" | 0:26:51 | 0:26:53 | |
You so do! | 0:26:53 | 0:26:55 | |
So what I've got here is I've got some lovely cherries. | 0:26:55 | 0:26:58 | |
Look at those, look at the colour of those, beautiful. | 0:26:58 | 0:27:02 | |
Does that not say "Black Forest" to you? | 0:27:02 | 0:27:04 | |
It does. So what I'm going to do, I'm going to dip them in chocolate, | 0:27:04 | 0:27:07 | |
and then we are going to decorate it with just that. | 0:27:07 | 0:27:09 | |
When ready, whisk the double cream until it forms soft peaks, | 0:27:11 | 0:27:15 | |
then smooth this over the custard. | 0:27:15 | 0:27:17 | |
I mean, you can put like little piggies on the top, if you want. | 0:27:17 | 0:27:19 | |
Decorate with more crushed Amaretti biscuits... | 0:27:22 | 0:27:25 | |
..chocolate-dipped cherries... | 0:27:26 | 0:27:28 | |
..and maybe some chocolate curls. | 0:27:29 | 0:27:31 | |
Ooh. | 0:27:31 | 0:27:32 | |
Well, it's ideas from our childhood, it's nostalgic, | 0:27:40 | 0:27:44 | |
I think we've created something that's unique, but, by 'eck, | 0:27:44 | 0:27:47 | |
you want to eat it, don't you? | 0:27:47 | 0:27:49 | |
-Look at that. -Anticipation's killing us. | 0:27:49 | 0:27:51 | |
What do we reckon? | 0:27:56 | 0:27:57 | |
-Mmm. -Mmm. | 0:27:57 | 0:28:00 | |
Mmm... | 0:28:00 | 0:28:01 |