0:00:02 > 0:00:05- So, are you up for our longest journey so far?- Oh, yeah!
0:00:05 > 0:00:08Cornwall to Scotland, in search of perfect pies.
0:00:08 > 0:00:12Our quest starts down a tin mine, home to the original Cornish pasty.
0:00:12 > 0:00:15- It's very good. - That'll keep you diggin'!
0:00:15 > 0:00:19Then we'll be bonding with some horses over a classic apple pie.
0:00:19 > 0:00:20BOTH: Pie.
0:00:20 > 0:00:22Getting broody over a pork pie...
0:00:22 > 0:00:24'Ee, we're proud fathers!
0:00:24 > 0:00:27And, finally, our adventure reaches its climax
0:00:27 > 0:00:30with a Scottish celebration of our passion for pies.
0:00:30 > 0:00:34You can take away my freedom, but you're nae takin' away my pie!
0:00:39 > 0:00:42Pies and pasties are bakers' best friends.
0:00:42 > 0:00:47Every corner of this land has its own combination of perfect pastry and fulsome filling.
0:00:47 > 0:00:53- Lovingly put together to delight the taste buds.- And satisfy the discerning connoisseur.
0:00:53 > 0:00:59Which is why we're making a butt-numbing journey in celebration of the British culinary superstar.
0:00:59 > 0:01:04- You know what? I'm really looking forward to the hooly in Huntly.- Your old haunt, man.
0:01:04 > 0:01:09- Oh aye, I lived there for 15 years, so it's a bit of a homecoming. - I can't wait.
0:01:09 > 0:01:14Well you're gonna have to, because we're starting this trip about as far away from there as you can get -
0:01:14 > 0:01:16at a tin mine in Cornwall.
0:01:16 > 0:01:18Ah, summer in Cornwall.
0:01:18 > 0:01:19That only means one thing.
0:01:24 > 0:01:26THEY BEATBOX
0:01:26 > 0:01:30BOTH RAP: We're big and we're nasty we're standing in Cornwall.
0:01:30 > 0:01:31Building up a pasty...
0:01:31 > 0:01:33A-a ee-ee a-woo-oo a-a aah!
0:01:33 > 0:01:35Ee-ee ee-ee ee-ee!
0:01:35 > 0:01:40The fundamental ground zero thing with a pie is pastry. Without pasty,
0:01:40 > 0:01:42- it ain't a pie or a pasty, is it?- No, it's a stew.
0:01:42 > 0:01:46And the absolutely fundamental element of pastry is flour.
0:01:46 > 0:01:50Now you know, making pastry really isn't that complicated.
0:01:50 > 0:01:53In fact, it's a doddle. You can do it in a food processor.
0:01:53 > 0:01:55Into that, some baking powder.
0:01:55 > 0:02:00This just makes you have light pastry. You don't want your pastry to be like cricket pads.
0:02:00 > 0:02:03You want it to be like an angel's wing. Put some salt in.
0:02:03 > 0:02:05- Add the butter.- Butter.
0:02:05 > 0:02:09And the yolk of an egg for extra richness.
0:02:09 > 0:02:13Now what we'll do is blitz that for a moment to a state of breadcrumbs.
0:02:13 > 0:02:17- Some people are frightened by making pastry.- I'm one of those people.
0:02:17 > 0:02:20I had severe trepidation about making pastry.
0:02:20 > 0:02:22But actually now, it's dead easy.
0:02:22 > 0:02:27All you do now is add water, and then, miraculously, a ball of pastry will appear -
0:02:27 > 0:02:28untouched by human hands.
0:02:32 > 0:02:35It's just about to take off, that.
0:02:35 > 0:02:41Captain, she cannae take much more! Wahey, fiery Jack! Look at that!
0:02:41 > 0:02:44A ball of pastry. It's that easy.
0:02:45 > 0:02:49Now what you do, because it's a boiling, really hot English summer's day...
0:02:49 > 0:02:51Oh, aye. I'm lathered!
0:02:51 > 0:02:54..is put the pastry in the fridge, just to cool down.
0:02:54 > 0:02:58- It makes it easier to roll out and handle.- However...
0:02:58 > 0:03:01- We'll just go through the motions. - Aye. We'll leave it on the table.
0:03:01 > 0:03:07While the pastry's, erm, in the fridge, we're going to pop down the tin mine and take a look.
0:03:07 > 0:03:11Now, it's not a working mine any more, but it's still dirty down there.
0:03:17 > 0:03:23Former tin miner and baker Ian Davey guides tourists through his old stomping ground.
0:03:23 > 0:03:27Now we've got a genuine tin miner down a genuine tin mine...
0:03:27 > 0:03:32we want to dig for the truth about the history of the pasty.
0:03:34 > 0:03:40Is it true or is it a myth that pasties started when miners took them down the mine for their lunch?
0:03:40 > 0:03:44Well, they did take them down. Years ago the miners would have taken pasties for lunch.
0:03:44 > 0:03:48There is a school of thought as well that the Cornish pasty was in half.
0:03:48 > 0:03:51It was sweet on one side and savoury on the other. Is that right?
0:03:51 > 0:03:57Yes, apparently years ago you would have apple at one end and you would have your meat and veg at the other.
0:03:57 > 0:03:59So you'd eat your dinner and then you'd eat your puddin'.
0:03:59 > 0:04:02How many ate the puddin' before the dinner, I'll never know!
0:04:02 > 0:04:05And how do you tell? Which end do you start?
0:04:05 > 0:04:07When I was a kid, my mother made pasties.
0:04:07 > 0:04:10We used to take the top off, eat the bottom with the veg
0:04:10 > 0:04:14and the meat on it, and then the top, we would spread treacle on it.
0:04:14 > 0:04:16And that would dinner and puddin' in one pastry.
0:04:16 > 0:04:18I love a good pasty.
0:04:23 > 0:04:28But you know what? I felt like a hobbit down a hole down there, so I'm glad to get back up here.
0:04:28 > 0:04:31- Here we are.- You're rolling well, you.
0:04:31 > 0:04:32I think that's us.
0:04:32 > 0:04:36A dinner plate. Perfect template. It's a man-sized pasty.
0:04:36 > 0:04:38Just score round that with a knife.
0:04:39 > 0:04:42- Look at that! - A perfect circle of pastry.
0:04:42 > 0:04:45First off, a layer of onion.
0:04:45 > 0:04:48Some chopped up rib-eye steak.
0:04:48 > 0:04:50Plenty of.
0:04:50 > 0:04:53Spread it evenly so that every gobful you get a bite.
0:04:53 > 0:04:55A well-seasoned pasty is a thing of joy.
0:04:55 > 0:04:59Now I've got finely chopped potatoes here.
0:04:59 > 0:05:02They have been blanched so you're not gonna get raw tater.
0:05:02 > 0:05:06And what every pasty must have is turnip.
0:05:06 > 0:05:09The taste of the turnip makes the Cornish pasty individual.
0:05:09 > 0:05:12It's like a symphony in a blanket.
0:05:12 > 0:05:14- It's great.- A bit more seasoning.
0:05:14 > 0:05:17And a little bit of parsley just for a bit of colour.
0:05:17 > 0:05:21Round the perimeter of the disc of pastry, brush it...
0:05:22 > 0:05:27- with beaten egg.- Now make a traditional boat-shaped pasty.
0:05:27 > 0:05:30Put one side up, pull the other side up.
0:05:30 > 0:05:33Now, you see, we want a good crimp down here,
0:05:33 > 0:05:35because that will be your handle
0:05:35 > 0:05:39in which to eat your pasty. Michelangelo...
0:05:39 > 0:05:42Give this an eggy wash.
0:05:44 > 0:05:46- I love you!- Yes!
0:05:48 > 0:05:53If you're not lucky enough to have a charcoal oven like us,
0:05:53 > 0:05:55then make do with a normal one
0:05:55 > 0:05:58at 180 degrees Centigrade for about half an hour.
0:05:58 > 0:06:02Thankfully, when we're not here to help, the visitors to the mine
0:06:02 > 0:06:04can still get their chops around great pasties.
0:06:04 > 0:06:08Now we're off to find Margaret, the canteen cook and pasty queen.
0:06:11 > 0:06:13Margaret!
0:06:14 > 0:06:16- Hello.- Hello.
0:06:19 > 0:06:21Hello. It's a good bell that, isn't it?
0:06:21 > 0:06:22Wonderful bell.
0:06:22 > 0:06:25Do you fancy coming for a nibble? Give our pasties a try?
0:06:25 > 0:06:27- I will.- Yes...!
0:06:29 > 0:06:34- Will our pasty tickle Margaret... - and Ian's... - ..finely-tuned taste buds?
0:06:34 > 0:06:37Look at that! Hey, isn't that lovely?
0:06:37 > 0:06:40- Here you go, guys.- Thank you very much.- Fingers crossed.
0:06:40 > 0:06:43It's looking nice. A nice bit of meat.
0:06:43 > 0:06:44Smells all right.
0:06:47 > 0:06:49It's very nice. Very nice.
0:06:49 > 0:06:51- Yeah, yeah. Very nice.- Yes!- Yes!
0:06:51 > 0:06:53BOTH: Result!
0:07:00 > 0:07:03With an early win notched up on the handlebars,
0:07:03 > 0:07:07we're heading north towards the village of Abberley for round two.
0:07:12 > 0:07:15We're in Worcestershire, known as the fruit basket of England.
0:07:15 > 0:07:18And it's the fruit we've come for.
0:07:18 > 0:07:21The English summer is back to its usual tricks.
0:07:21 > 0:07:25In return for the fruits of our labour, hard-working orchard owner
0:07:25 > 0:07:29Louisa has kindly offered us her stable for shelter.
0:07:29 > 0:07:34- And it comes complete with an audience.- Say hello to Flora...
0:07:34 > 0:07:36and Midnight.
0:07:36 > 0:07:40- Oh, right then.- Aye. Today we're gonna cook something
0:07:40 > 0:07:44- that everybody absolutely loves. - BOTH: An apple pie!
0:07:44 > 0:07:47But it's a proper apple pie. We never do things by half.
0:07:47 > 0:07:50If we're doing curry, we'll go to India.
0:07:50 > 0:07:54Chow mein, we'll do it in China. We're doing apple pie, we're doing it in Worcestershire.
0:07:54 > 0:07:56We've got horses, we've got everything.
0:07:56 > 0:07:58It's all a bit Darling Buds of May.
0:07:58 > 0:08:02- You look like Pam Ferris!- It's not Pam Ferris I'm looking for, it's Catherine Zeta Jones.
0:08:02 > 0:08:04Don't look at me!
0:08:07 > 0:08:12When you're making a pie, step one is always the flour.
0:08:12 > 0:08:14After the flour, salt.
0:08:14 > 0:08:17Because it is a sweet pastry, sugar.
0:08:17 > 0:08:21Because it's all rural and rustic, we haven't got the blender.
0:08:21 > 0:08:24- So we're going cabin doors to manual.- # De dee-dee dee! #
0:08:24 > 0:08:28Now it's a rich butter shortcrust sweet pastry.
0:08:28 > 0:08:31Don't bother using marge because it's crap. Use butter.
0:08:31 > 0:08:35You want to evenly distribute it through the flour.
0:08:37 > 0:08:40One whole beaten egg
0:08:40 > 0:08:42and two egg yolks. And just work that in.
0:08:42 > 0:08:47- Notice we haven't put any other moisture in it at all other than the egg.- Having said that,
0:08:47 > 0:08:51- if it's a bit dry just put a tablespoon of water in.- Exactly.
0:08:51 > 0:08:57You have a bowl of pastry. The important thing to do with this, you need to work it a little bit.
0:08:57 > 0:09:03Flour your table and just bring it together. What it'll do is just break down the grain
0:09:03 > 0:09:07and smooth all that lovely pastry out. There we are.
0:09:09 > 0:09:12- That's us.- Right. Stick this in the fridge for half an hour.
0:09:12 > 0:09:16- That's important.- Cup of tea. - You gonna have a cup of tea? - I'll bring you one back.
0:09:16 > 0:09:18Bring one back. I've got an affinity with Flora.
0:09:18 > 0:09:21Though I'm not sure that Flora feels the same!
0:09:21 > 0:09:26While Louisa's tending her apples, she's entrusted us with her kitchen,
0:09:26 > 0:09:30so Dave can chill the pastry for about half an hour.
0:09:33 > 0:09:38Once it's out, I'm taking a third off for the lid and rolling out the rest.
0:09:41 > 0:09:43Line the tin with pastry.
0:09:43 > 0:09:45Prick it to stop it rising.
0:09:45 > 0:09:49And then weigh it down to make sure it doesn't go anywhere.
0:09:52 > 0:09:55- Then, while it's blind baking in the oven...- Aga, love - Aga.
0:09:55 > 0:09:59- We're in the country, you know. - Ooh! Peel and slice the apples.
0:09:59 > 0:10:02After about ten minutes the case should be blind baked.
0:10:02 > 0:10:06So it's time to get on with stuffing it full of juicy goodness.
0:10:06 > 0:10:11Hey up, Simon James King, cook and part-time horse whisperer.
0:10:11 > 0:10:14There we are. There is the blind baked case.
0:10:14 > 0:10:16I've left plenty of excess.
0:10:16 > 0:10:19I'll just trim that off with a knife.
0:10:19 > 0:10:22- Lovely!- And this is the good bit.
0:10:22 > 0:10:26Now, in the art of apple pie making, top tip number one.
0:10:26 > 0:10:30Put a tablespoon of semolina in the bottom of the pastry case.
0:10:30 > 0:10:32It'll stop you getting a soggy bottom.
0:10:32 > 0:10:35And there's nothing...
0:10:35 > 0:10:37worse than a soggy bottom!
0:10:37 > 0:10:39Right. Start packing the apples. Now don't be mean.
0:10:39 > 0:10:43- I'll get crackin' with the top. - You're gonna flip your lid. - I'll flip the lid.
0:10:43 > 0:10:46Now this is a big pie. A well-packed pie.
0:10:46 > 0:10:51Nice layer of sugar on top of that. Nice sprinkling of cinnamon.
0:10:51 > 0:10:53Now, top tip number two.
0:10:53 > 0:10:58These sultanas have been soaked in orange juice, so they're super plump.
0:10:58 > 0:11:04That's going to be little taste sensations as you munch through into your pie.
0:11:04 > 0:11:07More apples, some more cinnamon.
0:11:07 > 0:11:10- And some more sugar. - The sugar's important actually.
0:11:10 > 0:11:13- They're a cooking apple, they're sour.- They are.
0:11:13 > 0:11:15We're offering Bramleys to the horses.
0:11:15 > 0:11:18And it was like, "Apple, yum. Bramley..."
0:11:19 > 0:11:23That Bramley came out like a bullet, didn't it? Phvoom! Phweurgh!
0:11:23 > 0:11:24What do you mean "yes"?
0:11:24 > 0:11:27It's no good saying yes now. Eggy wash.
0:11:27 > 0:11:30Just around the edge there, like so.
0:11:30 > 0:11:34This is so that the lid will stick to the base.
0:11:34 > 0:11:36Heigh-ho, chief.
0:11:36 > 0:11:38You're a wizard with the rolling pin, Kingy.
0:11:38 > 0:11:42It's all those years laying Tarmac!
0:11:42 > 0:11:44Just trim that to fit.
0:11:44 > 0:11:47Now...
0:11:47 > 0:11:50finger and thumb, just little nipping ups like that.
0:11:50 > 0:11:54Go on guys, give it a go. Make the missus a pie for the weekend.
0:11:54 > 0:11:55BOTH: Made you a pie.
0:11:55 > 0:12:00Right, air holes. The steam's got to go somewhere - you don't want it lifting your stack.
0:12:00 > 0:12:04- Are we egg washing liberally? - We are egg washing liberally. And then it's on to
0:12:04 > 0:12:06top tip number three.
0:12:06 > 0:12:10Use golden caster sugar or granulated, and it's gonna sparkle like diamonds.
0:12:10 > 0:12:13It's for that boulangerie chic.
0:12:13 > 0:12:18The pie will take about 40 minutes in a medium oven.
0:12:18 > 0:12:25After a morning's hard labour, orchard owner Louisa and the family are about to get their reward.
0:12:25 > 0:12:28- Come on, we're starving here. - All right, all right!
0:12:28 > 0:12:30Aw...
0:12:30 > 0:12:34- Yes, it's here! Go on, mate!- This is what you call a proper apple pie.
0:12:34 > 0:12:36How fantastic.
0:12:36 > 0:12:37Cor! Look at that.
0:12:37 > 0:12:39Oh, man...
0:12:39 > 0:12:42- Make a wish.- Oooh...- Look at that.
0:12:42 > 0:12:44Perfect. Lovely, thanks.
0:12:44 > 0:12:49We should have had candles on this, because Will's 21 today.
0:12:49 > 0:12:54- Congratulations, Will. - I'll tell you what, you eat these cakes you might not reach 30.
0:12:54 > 0:12:55But you'll die happy.
0:12:55 > 0:12:59- Clotted cream for me. - Oh, it's lovely.
0:13:03 > 0:13:07- That's one more pie made... - and thoroughly demolished.
0:13:07 > 0:13:09BOTH: Pie power rules!
0:13:09 > 0:13:11Wee-hee!
0:13:13 > 0:13:18From the home of the apple, it's a quick jaunt in a north easterly direction to Melton Mowbray.
0:13:18 > 0:13:20On our quest for pie perfection,
0:13:20 > 0:13:23there is one that's totally unmissable.
0:13:23 > 0:13:26BOTH: And that's the pork pie!
0:13:26 > 0:13:29Now any ideas about actually eating one are quickly put on hold
0:13:29 > 0:13:34by Mr Stephen Hallam, known around these parts as Mr Porky Pie himself.
0:13:34 > 0:13:38Before any tasty morsel can pass our lips, Stephen has us
0:13:38 > 0:13:42at his demonstration area for an impromptu round of the Generation Game.
0:13:42 > 0:13:46Press down and the pastry will start to rise off the table.
0:13:46 > 0:13:51And then start working it upwards, using your hands to raise the pastry,
0:13:51 > 0:13:53hence the expression of a "hand-raised" pie.
0:13:53 > 0:13:55I think that's about enough, Si.
0:13:55 > 0:13:58You're going for Britain there. That's good.
0:13:58 > 0:14:03Right, now comes time to release the pastry from the mould.
0:14:03 > 0:14:09Ease that down and you'll end up with a nice robust pastry case like this.
0:14:09 > 0:14:12Then, in goes the meat.
0:14:12 > 0:14:14Look at the pieces of good meat there.
0:14:14 > 0:14:16It's not mince or slurry or anything bad.
0:14:16 > 0:14:19We just use two cuts - shoulder and belly.
0:14:19 > 0:14:23So, a nice tight ball, and then you have to throw it
0:14:23 > 0:14:27in the middle so you don't trap any air around the bottom edge.
0:14:27 > 0:14:30Excellent. Superb.
0:14:30 > 0:14:32Got it first time!
0:14:32 > 0:14:37And after that achievement, putting the lid on was pretty straightforward.
0:14:37 > 0:14:39So, for the crimp, everybody has their own
0:14:39 > 0:14:41but we use our two forefingers.
0:14:41 > 0:14:43North, south, east and west.
0:14:43 > 0:14:45Then we do it in the gaps. And there you've got
0:14:45 > 0:14:48a nice eight-pointed crimp.
0:14:48 > 0:14:50- That's how it goes in the oven. - We're proud fathers!
0:14:50 > 0:14:53- Very proud.- Are we?- Yes! Brilliant!
0:14:53 > 0:14:58Fortunately Stephen doesn't have to rely on us to make all his pies.
0:14:58 > 0:15:05Like champagne and Stilton, there are very strict rules about the making of a Melton Mowbray pork pie.
0:15:05 > 0:15:09- You've got to do it with the right ingredients... - using the right method...
0:15:09 > 0:15:13- and of course it's got be made in the right place.- I've got to say,
0:15:13 > 0:15:17- it takes a lot to shut us up.- Oh, but these pies really have what it takes!
0:15:17 > 0:15:21- Gorgeous.- It's a meal in a case.
0:15:21 > 0:15:24Nothing against any other pork pie, fine, but when it comes to
0:15:24 > 0:15:27Melton Mowbray, there's a group of us that are a bit passionate about it.
0:15:27 > 0:15:31We can tell! Oh, it's fabulous.
0:15:31 > 0:15:37All pied up, our journey northward can continue.
0:15:37 > 0:15:39That's got a shindigs calling us you know.
0:15:39 > 0:15:41But we've got one more stop before Scotland.
0:15:41 > 0:15:45And that's at Dave's house on the north-west coast near Barrow.
0:15:47 > 0:15:49We can really push the boat out
0:15:49 > 0:15:53because, for once, we're gonna be inside, in my new posh kitchen.
0:15:57 > 0:16:00So, we're making not one, but two great pies.
0:16:00 > 0:16:04I'm doing a chicken, mushroom and tarragon pie.
0:16:04 > 0:16:11While I'm cooking a cheese and onion pie with an extra special parmesan crust.
0:16:11 > 0:16:16While both the pastry cases blind bake in the oven we'll get on with the fillings.
0:16:17 > 0:16:21For my cheese and onion pie, I'm just going to pop the onions
0:16:21 > 0:16:26into some boiling water and just blanch them for about three minutes.
0:16:26 > 0:16:30Now, while Dave's onions are blanching I can get my pie under way.
0:16:32 > 0:16:36One thing I found with a cheese and onion pie is you must have potatoes.
0:16:36 > 0:16:39It really gives the pie more substance.
0:16:39 > 0:16:41So Dave, are those spuds cooked then?
0:16:41 > 0:16:44Yeah. You don't want to be crunching into raw potato.
0:16:44 > 0:16:48Well, I'd better crack on and brown off this chicken then.
0:16:53 > 0:16:58When you do a cheese and onion pie, the sauce can split so you've got
0:16:58 > 0:17:03like cheese, onions, potatoes and curdly bits. This'll stop that.
0:17:03 > 0:17:06I want like a heaped spoon of flour. That flour
0:17:06 > 0:17:09is going to cling to the damp onions,
0:17:09 > 0:17:11- like so.- It's a great method this.
0:17:11 > 0:17:14- It's great if you're cooking liver and onions.- Yes, it is.
0:17:14 > 0:17:16I've got some cream mixed with milk.
0:17:16 > 0:17:20Just pour that on... and keep stirring.
0:17:22 > 0:17:26Now it's time to push the flavours into the chicken pie filling.
0:17:26 > 0:17:29My fave is the fabulous tarragon.
0:17:29 > 0:17:32It's what makes this pie a real corker.
0:17:37 > 0:17:39A good glug of wine.
0:17:39 > 0:17:44- Oi! In the sauce, not the cook! - Spoilsport.
0:17:44 > 0:17:47Now, this is the important bit.
0:17:47 > 0:17:49What we don't want is a wet sauce.
0:17:49 > 0:17:54We want it concentrated, all those lovely flavours and gravy to go right down.
0:17:55 > 0:18:00So, let it go with the lid off for about 20 minutes.
0:18:00 > 0:18:05- It's great cooking two different recipes at once.- Yeah, cos it means we get more to eat at the end of it!
0:18:05 > 0:18:07Don't waste any.
0:18:07 > 0:18:11So give it a good stir.
0:18:11 > 0:18:14You used to eat these and get off your trotters.
0:18:14 > 0:18:19- I know.- Something that looks similar anyway.- I can't do that now. I just hyperventilate about my mortgage.
0:18:27 > 0:18:30After the final few ingredients, my filling is ready.
0:18:30 > 0:18:32And I'm not that far off.
0:18:32 > 0:18:35Hot oil, everything lovely. Listen to this...
0:18:35 > 0:18:39- PAN SIZZLES - That's what you're after.
0:18:39 > 0:18:43Chicken's ready to come out now, that cooking liquor's ready to be reduced.
0:18:43 > 0:18:47- I need a bowl. Oh, Dave!- Dave. - Yes, excellent. Thanks, mate.
0:18:47 > 0:18:50- Look.- That looks lovely. - Doesn't it?- It's the smell.
0:18:51 > 0:18:54And it doesn't just smell good.
0:18:54 > 0:18:56Get your finger into that.
0:18:58 > 0:19:01- That's so intense.- Isn't it? - Oh, aye.
0:19:01 > 0:19:04I'm going to put that into there, like that.
0:19:05 > 0:19:11Finally, it all comes together with some rich, tangy soured cream.
0:19:11 > 0:19:17Tell you what, Kingy, forget your pie. Just give that with a bowl of pasta and you'd be a very happy man!
0:19:20 > 0:19:24- Ooh.- Taste that, see what you think.
0:19:26 > 0:19:31- On the money.- And ready to go into our pastry cases.
0:19:31 > 0:19:34Once they're full to bursting say goodbye to the filling.
0:19:34 > 0:19:39You won't see it again until it's about to go into your gob.
0:19:39 > 0:19:41- There.- Voila.
0:19:41 > 0:19:43A pair of perfect pies.
0:19:43 > 0:19:50Into the oven, about 190 degrees centigrade for about 25 minutes or until golden.
0:19:59 > 0:20:02- Out!- Oh, out, can you believe it?
0:20:02 > 0:20:04Saved by the oven bell.
0:20:04 > 0:20:08Just look at those beauties.
0:20:16 > 0:20:19The final leg of this epic pursuit of pies
0:20:19 > 0:20:24takes us from Dave's home in Cumbria, north to Huntly in Scotland.
0:20:25 > 0:20:27I lived up here for nearly 15 years,
0:20:27 > 0:20:31so riding these roads, it just feels like coming home.
0:20:33 > 0:20:36In honour of this reunion, if the rain holds off...
0:20:36 > 0:20:41- and even if it doesn't... - we've got a big, big party planned.
0:20:41 > 0:20:45But before we cook for that, we've got to visit an old friend of ours,
0:20:45 > 0:20:48the infamous local pie maker, John Smith.
0:20:48 > 0:20:52Hey man, that's enough roaming in the gloamin' in't it?
0:20:52 > 0:20:54Oh, aye, man, it's weather for ducks.
0:20:54 > 0:20:57John? Are you in?
0:20:58 > 0:21:02John Smith's family have been making an eclectic range of pies here for three generations.
0:21:02 > 0:21:08He's offered to show us some so we can choose which to take with us for the party later.
0:21:08 > 0:21:12We're ready for some of your pies. We've ridden a long way!
0:21:12 > 0:21:16- Well, we've been working all morning and we've got some for you.- What have you got?
0:21:16 > 0:21:19Well, we can start off with potato and bean pies,
0:21:19 > 0:21:21macaroni,
0:21:21 > 0:21:22100% steak mince,
0:21:22 > 0:21:27- meat and beans, and this one is just the chicken pies.- It just keeps coming.- It's pie heaven.
0:21:27 > 0:21:29We have steak ones here, David, and then we've got
0:21:29 > 0:21:32- curry pie.- Chicken curry? - Chicken curry pies.
0:21:32 > 0:21:36When you're coming home at four in the morning, you come past the back of your bakery.
0:21:36 > 0:21:38Maybe 30 dozen pies some nights.
0:21:38 > 0:21:42- Who ate all the pies? Clearly us, you know!- Yeah!
0:21:42 > 0:21:45Now forgive me, but there's one pie here that's missing.
0:21:45 > 0:21:48There's one pie here that's missing and it's there in the oven.
0:21:48 > 0:21:52- The famous one. - The famous one is the Scotch pie.
0:21:52 > 0:21:56Nearly every baker in Scotland has his own recipe for Scotch pie.
0:21:56 > 0:21:59And this one is John Smith senior's pride and joy.
0:21:59 > 0:22:04- Scotch pies, that's a sight to blow your kilt up, isn't it? - Isn't it? Look!
0:22:04 > 0:22:06Oh, yes!
0:22:06 > 0:22:09- Thanks, Mr Smith. - Look at that, full to the brim.
0:22:09 > 0:22:13Mr Smith, what goes into the pies, cos your John'll not tell us!
0:22:13 > 0:22:14LAUGHTER
0:22:14 > 0:22:17That is a very top secret!
0:22:17 > 0:22:22While he didn't share any details, traditionally a Scotch pie is filled with mutton.
0:22:22 > 0:22:26Whatever! We're having some for our party later anyway.
0:22:26 > 0:22:31But it's not the main thing we'll be serving, because we've got a salmon pie recipe to die for.
0:22:37 > 0:22:39Beyond Huntly Castle is the River Deveron,
0:22:39 > 0:22:43not only will its banks be good for our party,
0:22:43 > 0:22:48but the river itself has got some serious salmon history.
0:22:48 > 0:22:52What better place to cook salmon than on the shores of the majestic Deveron.
0:22:52 > 0:22:57- It's getting ever closer as well actually, with all that rain!- Eh, the river's about to burst!
0:22:57 > 0:23:00What's important about the Deveron, the biggest salmon ever caught -
0:23:00 > 0:23:04- of 61 pounderoonies...- was caught by a little lady who was 4'10"
0:23:04 > 0:23:07- called Clementine Morison. - One for the girls, that.
0:23:07 > 0:23:11- And today, chaps, we're cooking a salmon koulibiac. - It could be a cool-ia-bac.
0:23:11 > 0:23:15- Koulibiac.- Cool-ia-bac, however, whatever you decide to call it,
0:23:15 > 0:23:17it's a stuffed fish pie. It's great.
0:23:17 > 0:23:22Yeah, it's brilliant. But like all pies, you should just sink your teeth into it and eat without worry,
0:23:22 > 0:23:23so we need to pinbone and skin it.
0:23:23 > 0:23:26- I'll skin it.- And I'll pin it.
0:23:32 > 0:23:34Skin, clean.
0:23:34 > 0:23:37If you can't afford a pair of silver salmon pin boners,
0:23:37 > 0:23:40just get your pliers out of your tool kit and start plucking.
0:23:40 > 0:23:44There are working class ways to get round every middle class problem.
0:23:44 > 0:23:49It's time to make the filling, because this pie is one flavour-packed fishy sandwich.
0:23:49 > 0:23:55Right, I've got some rice in here which has been cooked in some fish stock, so it's kind of fishy rice.
0:23:57 > 0:24:00Before the mushrooms go in, the rice needs some extra zing.
0:24:00 > 0:24:02I love a bit of zing, me.
0:24:02 > 0:24:04Well, the dill will give you that.
0:24:04 > 0:24:08Bind it with an egg, and then for added fishy-ness, chopped prawns.
0:24:11 > 0:24:13- Ready for the mushers? - Oh, go for it.
0:24:13 > 0:24:16And the juice of half a lemon.
0:24:16 > 0:24:18Ah, now, do we zest?
0:24:18 > 0:24:20Oh, aye, I forgot!
0:24:20 > 0:24:23Over to you, Mr Zester. Now I'm going to get my hands in this
0:24:23 > 0:24:26and just work everything together, into a stuffing.
0:24:26 > 0:24:28Have a taste to check the seasoning.
0:24:28 > 0:24:32- That's lovely, isn't it? - Ah, that's perfect, man.
0:24:32 > 0:24:33And now, the build.
0:24:33 > 0:24:39We're using bought puff pastry because when you're by a rising river, well, time is of the essence.
0:24:39 > 0:24:44It's like the Dead Sea scrolls, of which wisdom is going to be written in the culinary form.
0:24:44 > 0:24:48These are spinach leaves. And what we're going to do is just layer those spinach leaves up.
0:24:48 > 0:24:53- Here we are.- Take that first slab of salmon, place it on to the spinach.
0:24:53 > 0:24:57Squeeze the moisture out of that...
0:24:58 > 0:25:00and just start to cover that salmon fillet.
0:25:00 > 0:25:05And now on top of that stuffing, sandwich the other fillet of salmon.
0:25:05 > 0:25:08On top of this we put another layer of spinach.
0:25:09 > 0:25:14Now all we need to do is to encase that in pastry, to make the pie.
0:25:14 > 0:25:18You see, it's a simple thing but it just... I'm getting excited now!
0:25:18 > 0:25:19I love this bit.
0:25:21 > 0:25:23- We're there, we're there.- Lovely.
0:25:23 > 0:25:25Oh, me cocker, look at that.
0:25:25 > 0:25:26Yes.
0:25:26 > 0:25:28Time for trimming.
0:25:32 > 0:25:35As they'd say in Edinburgh, presentation is everything, you know?
0:25:35 > 0:25:37One eats with one's eyes first.
0:25:37 > 0:25:39What have you got for me, Mr King?
0:25:39 > 0:25:42Look at this, look. Moby Dick.
0:25:42 > 0:25:47Thing is, it's puff pastry so it'll start out like a trout and end up looking like a bloater.
0:25:47 > 0:25:50Eggy wash!
0:25:50 > 0:25:52That's a pie and a half.
0:25:52 > 0:25:57The pie will take about half an hour to bake in a 180 degree oven.
0:25:57 > 0:26:01Just enough time for us to get dressed up for the party
0:26:01 > 0:26:06- for which the good people of Huntly have already begun to arrive.- And aren't they going to get a shock!
0:26:15 > 0:26:17The salmon koulibiac.
0:26:17 > 0:26:20Or cool-ia-bac, depending on how you pronounce it.
0:26:20 > 0:26:22You ready?
0:26:25 > 0:26:30Now, dear viewers, just get your eyeballs down inside that pie.
0:26:30 > 0:26:34You've got the pastry, the spinach, the salmon.
0:26:34 > 0:26:37That stuffing, it's all been steamed in the salmon juices.
0:26:37 > 0:26:39It's a thing of wonder.
0:26:39 > 0:26:40What's that on your head?
0:26:40 > 0:26:44Ya can take away ma freedom but you're nae taking away ma pie!
0:26:44 > 0:26:49Grub's up, it is! Come on, come on, come down and have a bite!
0:26:49 > 0:26:51They only need telling once.
0:26:51 > 0:26:53I've got a portion here.
0:26:59 > 0:27:01It is lovely.
0:27:01 > 0:27:04And lads, I think you'll get one bit in its entirety.
0:27:06 > 0:27:07You're very welcome.
0:27:07 > 0:27:10There's not many better places in the world to cook than this.
0:27:12 > 0:27:15And with the pies going fast, the entertainment moves up a notch.
0:27:22 > 0:27:24- APPLAUSE - Yey!- Fantastic.
0:27:24 > 0:27:26- That was brilliant.- Wasn't it?
0:27:26 > 0:27:28Do you know, I feel like I'm in Brigadoon.
0:27:31 > 0:27:32Not any more.
0:27:40 > 0:27:42BOTH: Yey! Well done!
0:27:42 > 0:27:44It's all very bizarre, I've got to say.
0:27:44 > 0:27:48I was just saying to Dave before, it's like kind of Highland dancing
0:27:48 > 0:27:50but with cinnamon. Do you know what I mean?
0:27:50 > 0:27:52LAUGHTER
0:27:52 > 0:27:57Hey, and on that high note my homecoming hooly comes to an end.
0:27:57 > 0:28:04Leaving us to try and emulate the great Clementine Morrison and her mighty salmon catching heroics.
0:28:05 > 0:28:10What a magnificent way to end a journey by the mighty Deveron river, dressed like this, fishing.
0:28:10 > 0:28:16I felt so noble except when a lass turned round to me and said, "Eh, you, you look like Amy Winehouse!"
0:28:19 > 0:28:22If you want to try these recipes yourself,
0:28:22 > 0:28:24they're at...
0:28:26 > 0:28:29On our next journey we criss-cross the country
0:28:29 > 0:28:30in search of inspiration
0:28:30 > 0:28:33for our toughest challenge yet -
0:28:33 > 0:28:35celebration cakes.
0:28:35 > 0:28:37Wahey, look at that!
0:28:37 > 0:28:39That's magnificent.
0:28:54 > 0:28:57Subtitles by Red Bee Media Ltd.
0:28:57 > 0:29:00E-mail subtitling@bbc.co.uk