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We've travelled the world. We've eaten everywhere | 0:00:03 | 0:00:06 | |
from roadside bars to restaurants with Michelin stars. | 0:00:06 | 0:00:09 | |
But there really is nothing like a bit of home cooking. | 0:00:11 | 0:00:15 | |
Coming into a warm kitchen, filled with the aroma | 0:00:15 | 0:00:17 | |
of a tasty meal bubbling away. | 0:00:17 | 0:00:20 | |
It's one of life's great pleasures. | 0:00:21 | 0:00:23 | |
There's nothing like comfort food to put a smile on your face. | 0:00:24 | 0:00:28 | |
Today, recipes from my neck of the woods - | 0:00:38 | 0:00:40 | |
Cumbria. | 0:00:40 | 0:00:42 | |
The Cumberland sausage, the most famous sausage in the world. | 0:00:44 | 0:00:47 | |
This is like a shortened version. | 0:00:47 | 0:00:50 | |
It's a bit like those kind of cut-down novels, | 0:00:50 | 0:00:53 | |
do you know what I mean? | 0:00:53 | 0:00:54 | |
SI LAUGHS | 0:00:54 | 0:00:56 | |
But it's quite acceptable for a tray bake. | 0:00:56 | 0:00:58 | |
First off, some oil in your tin. | 0:01:05 | 0:01:07 | |
I want onion wedges. | 0:01:08 | 0:01:10 | |
I tell you what I'm doing, | 0:01:10 | 0:01:11 | |
I'm just going to prepare this butternut squash. | 0:01:11 | 0:01:13 | |
Now you could use other sausages but, you know, | 0:01:13 | 0:01:16 | |
-I like Cumberland sausages because they're peppery... -They are. | 0:01:16 | 0:01:19 | |
..and they're full of meat. | 0:01:19 | 0:01:21 | |
So we're going to add bone-in chicken thighs. | 0:01:22 | 0:01:27 | |
The reason that we get the bone on, it just adds flavour, doesn't it? | 0:01:27 | 0:01:31 | |
And the beautiful, beautiful skin goes all crispy | 0:01:31 | 0:01:34 | |
and lovely and you want that, it's a comforting dish this, it's lush. | 0:01:34 | 0:01:37 | |
You could take the skin off if you wanted, | 0:01:37 | 0:01:40 | |
you could take the bones out. | 0:01:40 | 0:01:41 | |
Cumberland sausage in there as well. | 0:01:41 | 0:01:43 | |
Lovely. And then on top of that... | 0:01:43 | 0:01:46 | |
You haven't peeled the squash! | 0:01:47 | 0:01:49 | |
Well, it's rustic, innit?! | 0:01:49 | 0:01:51 | |
It's kind of, all the ingredients in this are pretty basic, | 0:01:51 | 0:01:54 | |
and it's great because it's quick. | 0:01:54 | 0:01:56 | |
Now I'm just going to strip some thyme onto there. | 0:01:56 | 0:01:59 | |
Sprinkle it all over. | 0:02:00 | 0:02:02 | |
While Dave's doing that, I'm going to put a little bit of salt | 0:02:03 | 0:02:06 | |
and some pepper in there as well. | 0:02:06 | 0:02:08 | |
A good glug of olive oil on top of there. | 0:02:10 | 0:02:12 | |
Now, I've got 100ml of water and 50ml of red wine. | 0:02:15 | 0:02:19 | |
And that's it for the first stage. | 0:02:21 | 0:02:23 | |
We pop that into a preheated oven, 180 degrees Celsius, | 0:02:23 | 0:02:26 | |
for half an hour. | 0:02:26 | 0:02:27 | |
-Did you ever do Cumberland wrestling? -Oh, yeah! | 0:02:30 | 0:02:33 | |
No, you'll hurt yourself. | 0:02:33 | 0:02:35 | |
I'll be all right, gentle. | 0:02:35 | 0:02:37 | |
Cumberland wrestling, it's like sumo but they wear like white tights | 0:02:37 | 0:02:41 | |
and you stand on a hilltop, and you go like this, you go... | 0:02:41 | 0:02:43 | |
And then you try to flip each other up. | 0:02:45 | 0:02:47 | |
I quite like that. | 0:02:49 | 0:02:51 | |
Get off me now. | 0:02:51 | 0:02:53 | |
No, no, we've done the demonstration. | 0:02:53 | 0:02:56 | |
Right. See you in a bit. | 0:02:56 | 0:02:58 | |
Lovely. | 0:03:07 | 0:03:09 | |
HE CHUCKLES | 0:03:13 | 0:03:14 | |
It's bits like this that really brighten up your dish. | 0:03:14 | 0:03:17 | |
There's nothing goes better than chicken and mushrooms, | 0:03:25 | 0:03:29 | |
sausage and mushrooms. | 0:03:29 | 0:03:31 | |
So I'm going to put a layer of sliced mushies on, | 0:03:31 | 0:03:34 | |
and again, keeping this quite rustic. | 0:03:34 | 0:03:36 | |
See, that's just started to turn now, hasn't it. | 0:03:36 | 0:03:39 | |
-It's lush. -That looks nice, Kingy. -Doesn't it? -Now the glaze. | 0:03:39 | 0:03:42 | |
We have a tablespoon of maple syrup. | 0:03:42 | 0:03:46 | |
It's a lovely glaze, this. | 0:03:46 | 0:03:48 | |
Oh, aye. | 0:03:48 | 0:03:50 | |
And a teaspoon of red wine vinegar. | 0:03:50 | 0:03:53 | |
So we've got sweet and savoury. | 0:03:53 | 0:03:55 | |
-So you're just dabbing that on, aren't you? -Yeah. -That's nice. | 0:04:01 | 0:04:05 | |
You get an even more even coating then, don't you? | 0:04:05 | 0:04:07 | |
You do, on the sausage as well. | 0:04:07 | 0:04:09 | |
There we go. | 0:04:12 | 0:04:13 | |
Now because we Cumbrians are bang on in the 21st century - | 0:04:13 | 0:04:18 | |
it's not traditional but we like a bit of oomph | 0:04:18 | 0:04:21 | |
and it can be cold up there - | 0:04:21 | 0:04:23 | |
so I reckon about half a teaspoon of chilli flakes. | 0:04:23 | 0:04:26 | |
Beautiful. | 0:04:26 | 0:04:28 | |
Roast for a further 25-30 minutes until everything is cooked through | 0:04:29 | 0:04:33 | |
and well browned. | 0:04:33 | 0:04:35 | |
Now alongside this, we're going to serve some cavolo nero. | 0:04:36 | 0:04:39 | |
It's like a super-duper cabbage, fresh from the garden. | 0:04:39 | 0:04:42 | |
It is quite a robust green, this. | 0:04:42 | 0:04:45 | |
And although it's not fashionable, | 0:04:45 | 0:04:47 | |
-it's quite nice if it's cooked down for quite a while. -Mm. | 0:04:47 | 0:04:50 | |
-Smell that, straight from the garden. -Oh, beautiful! | 0:04:57 | 0:05:00 | |
I like cavolo nero because there's a slight bitterness to it, | 0:05:00 | 0:05:03 | |
-and depth. -Yeah. -It's great. | 0:05:03 | 0:05:05 | |
Great with pasta, isn't it? Or great with minestrone. | 0:05:05 | 0:05:08 | |
-We might as well chuck this thyme in, eh? -Why not? | 0:05:10 | 0:05:12 | |
I'll strip it off first. We don't want stalks. | 0:05:12 | 0:05:15 | |
That's so lovely. A proper winter green, isn't it, that? | 0:05:18 | 0:05:21 | |
I love it. Do you want some lemon zest? | 0:05:21 | 0:05:23 | |
Please, man. Put a little bit of salt in there as well. | 0:05:23 | 0:05:27 | |
Add a little bit of water. | 0:05:35 | 0:05:37 | |
Not too much. What we'll do... | 0:05:42 | 0:05:44 | |
..a little bit of nutmeg in that. | 0:05:46 | 0:05:48 | |
Nutmeg's great on spinach, too, isn't it? | 0:05:48 | 0:05:50 | |
-It's lovely. -Beautiful. | 0:05:50 | 0:05:52 | |
Right, a little bit. Shall we turn that off? | 0:05:52 | 0:05:54 | |
You don't want to burn the 'meg. | 0:05:54 | 0:05:56 | |
Perfect. | 0:05:56 | 0:05:58 | |
It's surprising, isn't it? You just cook it down for about 15 minutes, | 0:05:58 | 0:06:01 | |
20 minutes, boom, done. | 0:06:01 | 0:06:03 | |
Absolutely gorgeous. | 0:06:03 | 0:06:04 | |
Oh! | 0:06:06 | 0:06:09 | |
Get in. | 0:06:09 | 0:06:10 | |
All that walking and drinking tea, dude, I'm exhausted! | 0:06:10 | 0:06:14 | |
And that's what you need. | 0:06:14 | 0:06:15 | |
-Look at that. -Oh, look at that. | 0:06:15 | 0:06:17 | |
And did you know what we call pork sausages up where I'm from? | 0:06:17 | 0:06:19 | |
Snadgers. Look at the blush on those snadgers. | 0:06:19 | 0:06:23 | |
You know why they call sausages bangers? | 0:06:24 | 0:06:26 | |
Cos in World War II, you know, | 0:06:26 | 0:06:28 | |
they used to pump the sausages full of water to make them go further. | 0:06:28 | 0:06:31 | |
You put them on a plate and they went bang. | 0:06:31 | 0:06:33 | |
That's why they're called bangers. But these are Cumbrian snadgers. | 0:06:33 | 0:06:37 | |
I've got to go for a sausage. | 0:06:37 | 0:06:39 | |
Oh. | 0:06:39 | 0:06:41 | |
Oh, that takes me back. | 0:06:42 | 0:06:44 | |
That's a proper midweek winter's dish. | 0:06:44 | 0:06:47 | |
Or after a hike on a Sunday. | 0:06:47 | 0:06:50 | |
That cavolo nero is superb. | 0:06:54 | 0:06:56 | |
Isn't it? | 0:06:56 | 0:06:58 | |
It's indulgent, it's unctuous and buttery. | 0:06:58 | 0:07:01 | |
Tell you what though, dude... | 0:07:01 | 0:07:03 | |
I might be rustic but I think if we're doing this again, | 0:07:03 | 0:07:06 | |
we'll peel the butternut squash. | 0:07:06 | 0:07:09 | |
Aye 'appen. | 0:07:09 | 0:07:10 | |
Nothing beats a bit of home cooking, but every now and then | 0:07:20 | 0:07:23 | |
it's nice to have someone else cook for you. | 0:07:23 | 0:07:26 | |
Thankfully, all over the country there are tasty places | 0:07:26 | 0:07:29 | |
that make us feel right at home. | 0:07:29 | 0:07:32 | |
My name's Doug Gillam. | 0:07:32 | 0:07:34 | |
I own and run Gillam's Tearoom in Ulverston, Cumbria. | 0:07:34 | 0:07:37 | |
Ulverston is a very well-preserved traditional market town | 0:07:38 | 0:07:43 | |
but it has a really quirky edge to it. | 0:07:43 | 0:07:45 | |
My family had a grocers directly across the road. | 0:07:48 | 0:07:50 | |
And that closed in 1994. | 0:07:55 | 0:07:58 | |
In 2005, we saw the building across the road for sale | 0:08:00 | 0:08:04 | |
and we thought it would be great to bring the family name back. | 0:08:04 | 0:08:07 | |
We bit the bullet and went for it, and it's paid off, | 0:08:07 | 0:08:09 | |
we're here ten years later. | 0:08:09 | 0:08:11 | |
A real big focus of the tearoom is the tea. | 0:08:14 | 0:08:16 | |
I absolutely love tea. | 0:08:16 | 0:08:18 | |
We have 108 loose-leaf teas. | 0:08:18 | 0:08:21 | |
They're all organic, many of them are Fairtrade. | 0:08:21 | 0:08:24 | |
It's such a wonderful tradition, a proper teacup and saucer, | 0:08:26 | 0:08:29 | |
Teapot with extra hot water, a tea strainer. | 0:08:29 | 0:08:32 | |
One of the best selling things we have are the teacakes. | 0:08:34 | 0:08:37 | |
People love a tea cake. They're comforting, | 0:08:37 | 0:08:40 | |
a great accompaniment to a cup of proper tea. | 0:08:40 | 0:08:43 | |
I make my teacakes with strong flour, mixed fruit, spices, | 0:08:43 | 0:08:48 | |
a bit of oil, sugar and yeast and water, of course. | 0:08:48 | 0:08:52 | |
I mix it all together in the mixer... | 0:08:53 | 0:08:55 | |
..take it out, give it a good kneading. | 0:08:57 | 0:08:59 | |
This is my nana's sifter shaker that I inherited from her. | 0:09:02 | 0:09:05 | |
It makes me think of her each time I do it, | 0:09:05 | 0:09:07 | |
and baking with her when I was a kid. | 0:09:07 | 0:09:10 | |
Now I'm going to put this on here for ten or 15 minutes. | 0:09:18 | 0:09:22 | |
I think the teacakes are popular because I put | 0:09:24 | 0:09:27 | |
plenty of fruit in them and they're spiced, and they're a decent size. | 0:09:27 | 0:09:32 | |
This little bit of dough I make into a tea cake for my daughter | 0:09:34 | 0:09:37 | |
for when she comes back from school. | 0:09:37 | 0:09:39 | |
She comes in about half three and has a little snack. | 0:09:39 | 0:09:42 | |
We have an eclectic mix of customers. | 0:09:50 | 0:09:52 | |
Everybody's welcome and everybody gets on. | 0:09:52 | 0:09:54 | |
People chat to each other, table to table. | 0:09:54 | 0:09:57 | |
We have a laugh together. | 0:09:57 | 0:09:58 | |
Teacake John comes in every day on his bike, | 0:10:00 | 0:10:02 | |
cycles in about three miles, | 0:10:02 | 0:10:05 | |
tried all the 108 teas on our menu. | 0:10:05 | 0:10:08 | |
He sits quietly upstairs and studies | 0:10:08 | 0:10:10 | |
and then potters off back home again. | 0:10:10 | 0:10:12 | |
I'll have my usual. | 0:10:12 | 0:10:14 | |
-Ceylon Highlands. -Ceylon Highlands. | 0:10:14 | 0:10:16 | |
-And a teacake. -And a teacake. -Could have guessed! | 0:10:16 | 0:10:19 | |
-It's a teacake for John, please. -OK. | 0:10:21 | 0:10:24 | |
Incredibly, I've been having tea and a teacake almost every day | 0:10:25 | 0:10:29 | |
for years and years. | 0:10:29 | 0:10:31 | |
I've been to many teahouses but... | 0:10:31 | 0:10:34 | |
..this teacake is the best I've tasted. | 0:10:36 | 0:10:39 | |
There we are, John. | 0:10:41 | 0:10:42 | |
It's full of flavour, it's spicy, it's just very nice. | 0:10:42 | 0:10:46 | |
It's always very friendly, always the same. | 0:10:53 | 0:10:56 | |
A nice welcome and, of course, in the winter, a nice fire. | 0:10:56 | 0:11:00 | |
People will say hello to you, you can strike up | 0:11:01 | 0:11:03 | |
conversations with people even if you're not sitting there. | 0:11:03 | 0:11:06 | |
It's quite difficult, actually, just to come and meet | 0:11:06 | 0:11:08 | |
one friend in Gillam's because everybody kind of chats. | 0:11:08 | 0:11:11 | |
It's really important to me that the food represents us and our beliefs. | 0:11:13 | 0:11:18 | |
Everybody that comes in gets a bit of love. | 0:11:18 | 0:11:21 | |
I'm going to brown these lamb shanks off in our casserole dish | 0:11:38 | 0:11:42 | |
just to get a bit of colour on them. | 0:11:42 | 0:11:44 | |
So these are flageolet beans. They've been soaked overnight. | 0:11:45 | 0:11:49 | |
I pop them into the water and boil them for ten minutes. | 0:11:49 | 0:11:53 | |
So, while Mr King's browning off, I'll get on my veggies. | 0:11:53 | 0:11:56 | |
So to skin tomatoes, put a cross across the base like so... | 0:11:58 | 0:12:02 | |
..and plunge them into boiling water for about 30 seconds. | 0:12:08 | 0:12:12 | |
Just to release the skin. | 0:12:14 | 0:12:16 | |
And then we plunge into iced water | 0:12:16 | 0:12:19 | |
and the skin will curl up, fall off, | 0:12:19 | 0:12:21 | |
then I deseed them and set them aside for later. | 0:12:21 | 0:12:24 | |
When I was a kid, | 0:12:24 | 0:12:26 | |
the core of the tomatoes and the skin, I had my own word for it. | 0:12:26 | 0:12:30 | |
I used to call them the cods. | 0:12:30 | 0:12:33 | |
I remember saying to my mother, | 0:12:33 | 0:12:34 | |
"Mother, I don't like my tomatoes with the cods in." | 0:12:34 | 0:12:37 | |
And I don't know where it came from but since then, | 0:12:37 | 0:12:40 | |
even if I have tinned tomatoes, I always cut out the cods. | 0:12:40 | 0:12:43 | |
The skin just peels off. | 0:12:43 | 0:12:45 | |
Now you plunge it into cold water to cool the tomatoes down, | 0:12:45 | 0:12:49 | |
to basically stop it cooking. | 0:12:49 | 0:12:51 | |
Just take the... | 0:12:53 | 0:12:55 | |
the cods out. Like so. | 0:12:55 | 0:12:58 | |
The veggies I start off with are finely chopped fennel, | 0:13:01 | 0:13:04 | |
carrots and onions. | 0:13:04 | 0:13:06 | |
Right, I'm going to take these out and set them aside, | 0:13:06 | 0:13:09 | |
-ready for your veggies. -Brilliant. | 0:13:09 | 0:13:11 | |
Right, so I'll put this in to sweat down. | 0:13:17 | 0:13:19 | |
That just needs to moulder away for about ten minutes. | 0:13:22 | 0:13:26 | |
Meanwhile, I'll get ready for the second flavour infusion, | 0:13:26 | 0:13:30 | |
and I'll just deseed and chop me chilli. | 0:13:30 | 0:13:33 | |
I'm going to chop the garlic for this, I want it a little bit... | 0:13:33 | 0:13:36 | |
a little bit rustic. | 0:13:36 | 0:13:38 | |
A sprig of thyme, I'm going to put this in in its entirety | 0:13:40 | 0:13:42 | |
and we can fish it out. A bay leaf. | 0:13:42 | 0:13:46 | |
A teaspoon of smoked paprika. | 0:13:47 | 0:13:49 | |
-Lovely. -Smoked paprika's brilliant. | 0:13:49 | 0:13:52 | |
It's kind of sweet, it's mild, | 0:13:52 | 0:13:54 | |
it kind of gives everything a nice barbecuey flavour. | 0:13:54 | 0:13:57 | |
And 100ml of dry white wine. | 0:13:57 | 0:14:01 | |
-Some tomato puree. -Oh! | 0:14:03 | 0:14:04 | |
A tin of anchovies. | 0:14:04 | 0:14:06 | |
Since Victorian times, anchovies have been used to season lamb. | 0:14:07 | 0:14:13 | |
And just push that through. | 0:14:14 | 0:14:17 | |
And we just need to reduce that by half. | 0:14:17 | 0:14:19 | |
Right, mate. Pop in your shanks. | 0:14:23 | 0:14:25 | |
Look at the colour. It's beautiful. | 0:14:27 | 0:14:30 | |
-Are you going to stand them up like little soldiers? -I think so. | 0:14:30 | 0:14:33 | |
Our cooked beans go in the top. They are almost buried in them. | 0:14:39 | 0:14:43 | |
Now stock. | 0:14:48 | 0:14:50 | |
Use lamb stock if you can get it. | 0:14:50 | 0:14:52 | |
If not, well, beef or chicken will do fine. | 0:14:52 | 0:14:55 | |
Now put that in a preheated oven, 170 degrees Celsius, | 0:14:57 | 0:15:00 | |
for an hour and a half. | 0:15:00 | 0:15:02 | |
-Right. -Right. | 0:15:04 | 0:15:06 | |
Right. It's been an hour and a half, it's time for those tomatoes. | 0:15:19 | 0:15:24 | |
Just pop them in. | 0:15:24 | 0:15:25 | |
And there are going to cook down, to give us a bit more flavour. | 0:15:28 | 0:15:31 | |
And that goes back into the oven for another hour and a half. | 0:15:34 | 0:15:38 | |
Slow, slow, quick-quick-slow. | 0:15:39 | 0:15:42 | |
-Well, we're nearly there, Kingy. -That's it, dude. | 0:15:46 | 0:15:48 | |
-A bit of mustard mash. -Mustard mash. I'll mash. | 0:15:48 | 0:15:51 | |
-Are you ready for the butter? -I am, mate. | 0:15:54 | 0:15:57 | |
-Salt? -Yes, please. | 0:16:00 | 0:16:02 | |
Oh, Dave, look. It's come up lovely, that mash. | 0:16:03 | 0:16:06 | |
Oh, it has, it has. | 0:16:06 | 0:16:07 | |
And mustard. | 0:16:07 | 0:16:09 | |
-I think that should be enough. -Perfect, Mr Myers. | 0:16:09 | 0:16:12 | |
Let's get the shanks. | 0:16:15 | 0:16:18 | |
You know when you cook lamb shanks, | 0:16:19 | 0:16:21 | |
there's always a sense of anticipation, isn't there? | 0:16:21 | 0:16:23 | |
That's what I love about casseroles, taking the lid off. | 0:16:23 | 0:16:26 | |
Oh, where've they gone? | 0:16:30 | 0:16:32 | |
You have to be careful, they're dropping to pieces. | 0:16:34 | 0:16:36 | |
Oh, look at that! | 0:16:36 | 0:16:37 | |
-Oh, I'm going to have a taste. -Definitely. | 0:16:45 | 0:16:48 | |
Oh, man! | 0:16:54 | 0:16:57 | |
Big, bold, comforting flavours. | 0:17:00 | 0:17:04 | |
-Wonderful. -The beans are superb. | 0:17:05 | 0:17:07 | |
Lamb's been around for thousands of years and do you know, | 0:17:09 | 0:17:12 | |
Cumbria has some wonderful lamb. | 0:17:12 | 0:17:14 | |
I think this really does it justice. | 0:17:14 | 0:17:17 | |
The secret to creating good grub is using the right ingredients. | 0:17:22 | 0:17:26 | |
The real work is done by the producers who put all their passion | 0:17:26 | 0:17:31 | |
and expertise into getting their ingredients just right. | 0:17:31 | 0:17:35 | |
I'm Jane, and I live at a house called Dalemain which is in Cumbria. | 0:17:36 | 0:17:40 | |
Marmalade has been my passion. | 0:17:43 | 0:17:44 | |
I adore it. | 0:17:44 | 0:17:46 | |
I talk about it a lot. | 0:17:46 | 0:17:48 | |
It struck me that actually it would be quite fun to set up a competition | 0:17:48 | 0:17:52 | |
in cahoots with the WI to find out | 0:17:52 | 0:17:55 | |
whether people could learn more about it and whether we could | 0:17:55 | 0:17:59 | |
really start young people making marmalade. | 0:17:59 | 0:18:02 | |
So the recipe that I'm going to make today is one that my mother used. | 0:18:02 | 0:18:05 | |
I think it's called an economy marmalade. | 0:18:05 | 0:18:07 | |
Three fruit, so it's grapefruit, lemon and sweet orange. | 0:18:07 | 0:18:11 | |
We've got a lovely sort of sophisticated overlaying sharpness to it. | 0:18:11 | 0:18:15 | |
What I love about the way marmalade is made is that, probably, it hasn't | 0:18:16 | 0:18:20 | |
changed in all the centuries that it's been made. | 0:18:20 | 0:18:23 | |
You take a skillet, you put water in it and you boil things up. | 0:18:23 | 0:18:28 | |
It's all very, very similar. | 0:18:28 | 0:18:30 | |
So this is where I'm doing a bit of cheating, because I'm using a | 0:18:31 | 0:18:37 | |
pressure cooker and it has to be said that my mother used a pressure cooker, | 0:18:37 | 0:18:40 | |
so it's probably an influence from there, | 0:18:40 | 0:18:42 | |
that wonderful sound of the hissing and smashing, but it does make the | 0:18:42 | 0:18:46 | |
fruit very soft for chopping. | 0:18:46 | 0:18:47 | |
Having steamed it for about 20 minutes and let it cool down, | 0:18:50 | 0:18:54 | |
take it out of the pressure cooker, lovely and soft, | 0:18:54 | 0:18:57 | |
chop it up nice and quickly, in nice big chunks, | 0:18:57 | 0:19:00 | |
and take out all the pips at that point. | 0:19:00 | 0:19:03 | |
So one of the things which is important is getting the size of the chunks right. | 0:19:03 | 0:19:08 | |
Now, "right" means whatever it is that you like. | 0:19:08 | 0:19:11 | |
So for some people, like my husband, | 0:19:11 | 0:19:13 | |
he would probably prefer no chunks at all. | 0:19:13 | 0:19:16 | |
And for me, as I'm chopping now, I think this is marmalade for me, | 0:19:16 | 0:19:20 | |
probably, because I'm going to make nice big chunks. | 0:19:20 | 0:19:22 | |
Roughly chopped, for everyday marmalade, I think is good. | 0:19:23 | 0:19:26 | |
It means you can do it very, very quickly. | 0:19:26 | 0:19:28 | |
You're not chopping it up into tiny little bits and it has a bit of body | 0:19:28 | 0:19:33 | |
to it, and I think body in marmalade is a really lovely thing. | 0:19:33 | 0:19:37 | |
It's got texture. | 0:19:37 | 0:19:38 | |
I love marmalade because it has so many facets to it. | 0:19:42 | 0:19:46 | |
It's something about making it and making it with other people, | 0:19:46 | 0:19:49 | |
which I love. It's something about the scent of it, | 0:19:49 | 0:19:52 | |
the aroma, which is extraordinary. | 0:19:52 | 0:19:55 | |
It's all part of our heritage. | 0:19:55 | 0:19:56 | |
We've had it as a little golden thread coming through from the earliest of times. | 0:19:56 | 0:20:01 | |
Even Queen Elizabeth I was eating marmalade. | 0:20:01 | 0:20:04 | |
When you're making marmalade, getting to what is called, I think, | 0:20:06 | 0:20:10 | |
a rolling boil, and it's a sizzling boil, it's wonderful. | 0:20:10 | 0:20:13 | |
And if you've ever been to a marmalade factory, | 0:20:13 | 0:20:16 | |
where they still cook marmalade by the open pan method, | 0:20:16 | 0:20:20 | |
it's the same thing. You have this sizzling effect of the sugar boiling | 0:20:20 | 0:20:25 | |
in the marmalade and it gets to a point where you just know that it's ready. | 0:20:25 | 0:20:30 | |
However, my mother always used to do the saucer test. | 0:20:30 | 0:20:33 | |
So it looks like it's ready. | 0:20:33 | 0:20:35 | |
It's just got a delicious colour to it. | 0:20:35 | 0:20:38 | |
It's been rolling boiling for a bit. | 0:20:39 | 0:20:42 | |
So I'm going to try this saucer test, | 0:20:42 | 0:20:44 | |
which has been tried and tested over centuries, I'd have thought. | 0:20:44 | 0:20:50 | |
You put a tiny bit in a saucer. | 0:20:50 | 0:20:53 | |
Perfect. | 0:20:57 | 0:20:58 | |
And you just want it to rest for a minute. | 0:21:00 | 0:21:03 | |
Just to... | 0:21:03 | 0:21:05 | |
let the shred get settled. | 0:21:05 | 0:21:07 | |
The strength of marmalade is that it is quintessentially British and it | 0:21:12 | 0:21:17 | |
comes right from our roots. | 0:21:17 | 0:21:18 | |
This is something that people remember doing with their granny. | 0:21:18 | 0:21:22 | |
That granny probably did it with her granny and so it's going back | 0:21:22 | 0:21:25 | |
centuries of time, where people have just made this delicious thing. | 0:21:25 | 0:21:29 | |
And the satisfaction of having 12 lovely jars of marmalade is immense. | 0:21:31 | 0:21:35 | |
-Oh, Kingy. -What? -That's the first date you've had for a bit, isn't it? | 0:21:55 | 0:22:00 | |
It flaming is, dude, I tell you! Look at that! | 0:22:00 | 0:22:02 | |
But dates are the secret to a good sticky toffee pudding. | 0:22:02 | 0:22:06 | |
This goes back to old-fashioned times. | 0:22:12 | 0:22:14 | |
Cartmel is near where I live | 0:22:14 | 0:22:15 | |
and sticky toffee pudding is said to have originated there. | 0:22:15 | 0:22:19 | |
Now don't bombard me if it's wrong, but, you know, for me, | 0:22:19 | 0:22:23 | |
Cartmel sticky toffee pudding - | 0:22:23 | 0:22:25 | |
eee...stick to yer ribs - it's lovely. | 0:22:25 | 0:22:27 | |
That'll do us. | 0:22:27 | 0:22:28 | |
So one teaspoon of bicarb, just sprinkle it over. | 0:22:30 | 0:22:34 | |
And then there's exactly measured... | 0:22:35 | 0:22:37 | |
..300ml of boiling water. | 0:22:39 | 0:22:41 | |
And you just let that sit while Dave makes the batter. | 0:22:44 | 0:22:48 | |
First up, I have some butter, which I'm going to cream | 0:22:48 | 0:22:51 | |
with some soft brown sugar and some muscovado sugar. | 0:22:51 | 0:22:54 | |
So, what I'll do now is I'll break an egg into there. | 0:23:03 | 0:23:06 | |
So it doesn't separate, | 0:23:06 | 0:23:07 | |
what I'm going to do, while Dave's whisking that, | 0:23:07 | 0:23:10 | |
I'll just add a spoonful of flour. | 0:23:10 | 0:23:13 | |
Beautiful. | 0:23:18 | 0:23:20 | |
And now we crack in another egg. | 0:23:20 | 0:23:22 | |
And another spoonful of flour. | 0:23:28 | 0:23:31 | |
I mean, there's such a debate around who originated, | 0:23:34 | 0:23:38 | |
what is a genuine sticky toffee pudding. | 0:23:38 | 0:23:41 | |
I think it's something that's come out of the gingerbread that goes | 0:23:41 | 0:23:45 | |
back to the 18th century, you know? | 0:23:45 | 0:23:47 | |
It's coming together. I think we can get the rest of the flour in now, do you? | 0:23:47 | 0:23:50 | |
Yeah. Absolutely. | 0:23:50 | 0:23:51 | |
And I just put the rest of the flour in. | 0:23:51 | 0:23:53 | |
I always remember one of the earliest sticky toffee puddings | 0:24:02 | 0:24:05 | |
that I made was Delia Smith's. | 0:24:05 | 0:24:07 | |
And Delia was the one who said the secret is the dates. | 0:24:08 | 0:24:12 | |
What they do is they enrich the pudding and they make it sticky. | 0:24:14 | 0:24:17 | |
-They do. -We've got the toffee sauce. | 0:24:17 | 0:24:20 | |
And also they give it that lovely earthy flavour as well. | 0:24:20 | 0:24:23 | |
Yeah. The Cumbrians, being great adventurers, | 0:24:23 | 0:24:27 | |
cooks and generous of spirit, | 0:24:27 | 0:24:28 | |
would have brought the dates back from our trade with the mysterious East. | 0:24:28 | 0:24:32 | |
Now let's put in the dates and the water and the bicarb. | 0:24:34 | 0:24:39 | |
Let's just throw those in. | 0:24:40 | 0:24:42 | |
Now the batter's virtually there. | 0:24:46 | 0:24:47 | |
Dave's just stirring all those lovely dates and date water in, | 0:24:47 | 0:24:51 | |
we've lined... | 0:24:51 | 0:24:52 | |
..a lovely baking dish with butter | 0:24:54 | 0:24:57 | |
and a little bit of baking parchment. | 0:24:57 | 0:25:00 | |
The thing is, the clue's in the title, it's got to be sticky. | 0:25:00 | 0:25:03 | |
That's why it's quite a loose mixture. | 0:25:03 | 0:25:05 | |
Try and get those dates so they're evenly distributed. | 0:25:09 | 0:25:12 | |
Pop that into a preheated oven, 180 degrees Celsius, | 0:25:14 | 0:25:18 | |
25-30 minutes until risen, | 0:25:18 | 0:25:20 | |
golden and just about springy. | 0:25:20 | 0:25:22 | |
So the toffee sauce. | 0:25:23 | 0:25:27 | |
It is simplicity itself. | 0:25:27 | 0:25:29 | |
Melt the butter. | 0:25:29 | 0:25:31 | |
We've got Demerara sugar. | 0:25:31 | 0:25:33 | |
Muscovado sugar. | 0:25:33 | 0:25:35 | |
I'm just going to put some cream in there now. | 0:25:41 | 0:25:43 | |
So then what you do, once all the sugars have dissolved and the butter's melted, | 0:25:45 | 0:25:49 | |
you continue to stir and then you just bring it to the boil | 0:25:49 | 0:25:54 | |
and you simmer it. | 0:25:54 | 0:25:56 | |
Now, there may be a temptation to stick your finger in it, | 0:25:56 | 0:26:00 | |
because it's glossy and lovely. | 0:26:00 | 0:26:02 | |
Don't, because it'll be incredibly hot. Now look at this. | 0:26:02 | 0:26:06 | |
This is what we're talking about for a simmer. | 0:26:06 | 0:26:08 | |
Just a couple of minutes like this. | 0:26:08 | 0:26:10 | |
And what will happen is those sugars will start to darken even more, | 0:26:11 | 0:26:15 | |
and it'll just make this beautiful, beautiful sauce. | 0:26:15 | 0:26:18 | |
Turn it off. | 0:26:22 | 0:26:23 | |
Leave it to cool. | 0:26:23 | 0:26:25 | |
Oi! In yonder oven, I smell a pud. | 0:26:25 | 0:26:28 | |
I'd better get it out before it's a dud. | 0:26:28 | 0:26:30 | |
Although it was very liquidy, it's really firmed up a treat. | 0:26:33 | 0:26:37 | |
-Lush. -In fact, it's too firm. | 0:26:37 | 0:26:39 | |
We want it sticky. | 0:26:39 | 0:26:40 | |
Now, you could use a skewer, a piece of spaghetti, | 0:26:40 | 0:26:44 | |
but we find chopsticks is just the right bar for that thick toffee sauce | 0:26:44 | 0:26:48 | |
to go. I want reasonably... | 0:26:48 | 0:26:51 | |
Not too random, because every bit's | 0:26:51 | 0:26:53 | |
got to have the right amount of stick. | 0:26:53 | 0:26:55 | |
Ohhh... | 0:26:57 | 0:26:59 | |
So you just leave that to soak in. Leave it for a good few hours, | 0:27:06 | 0:27:09 | |
-just so that soaks in. -Mm-hm. | 0:27:09 | 0:27:11 | |
And then reheat it, reheat the sauce, serve with a bit of cream, | 0:27:11 | 0:27:16 | |
job done. | 0:27:16 | 0:27:17 | |
-Oh, mate. -That's lovely, isn't it? | 0:27:26 | 0:27:31 | |
-Oh, God. -Oh. -Oh, dear me. | 0:27:33 | 0:27:37 | |
It's one of those just great puddings, isn't it? | 0:27:41 | 0:27:45 | |
-It is, it is. But it's all about the dates, isn't it? -Mm-hm. | 0:27:45 | 0:27:49 | |
Actually, do you know what? It is great. | 0:27:50 | 0:27:52 | |
Everybody after Christmas has a box of dates left there they don't know | 0:27:52 | 0:27:55 | |
-what to do with. -That's a good idea, actually. | 0:27:55 | 0:27:57 | |
Just knock yourself up a sticky toffee pudding. | 0:27:57 | 0:28:00 | |
-I tell you what, this taste of Cumbria episode's doing well, isn't it? -Aye. -Brilliant. | 0:28:01 | 0:28:06 |