0:00:02 > 0:00:03- BOTH:- Woo-hoo!
0:00:03 > 0:00:06'The hairy bikers are back on the road...'
0:00:06 > 0:00:09- Woo-hoo! - '..doing what we love most.'
0:00:09 > 0:00:10'Biking and cooking!'
0:00:10 > 0:00:12- Oh-ho-ho-ho!- Whoa-ho!
0:00:12 > 0:00:13Look at that!
0:00:13 > 0:00:16'And it's goin' to be epic!'
0:00:16 > 0:00:19'This time, we're heading the furthest north we've ever been...'
0:00:19 > 0:00:20We're in the Arctic Circle!
0:00:20 > 0:00:22'..in search of exciting food
0:00:22 > 0:00:25'and some of the most unexplored places in Europe.'
0:00:25 > 0:00:27Ah, it's glorious!
0:00:29 > 0:00:33'Our route will take us 2,500 miles round the Baltic Sea.'
0:00:33 > 0:00:34'Kicking off in Poland,
0:00:34 > 0:00:39'then travelling through the trio of Baltic states to Russia.'
0:00:39 > 0:00:40Russia!
0:00:40 > 0:00:43'Then across to Finland and North to South through Sweden.
0:00:45 > 0:00:50'To understand the food, we must expose ourselves to the elements,
0:00:50 > 0:00:52'experience life on the wild side...'
0:00:52 > 0:00:54I am a Viking!
0:00:54 > 0:00:57'..and test our mettle to the max.'
0:00:57 > 0:01:00- Hey, it's cold. - Well, it's the Baltic, isn't it?!
0:01:00 > 0:01:01'I'm expecting vast forests...'
0:01:01 > 0:01:02- BOTH:- Skol!
0:01:02 > 0:01:04'..sparkling lakes.'
0:01:04 > 0:01:05Wow!
0:01:05 > 0:01:07'..and incredible biking roads...'
0:01:07 > 0:01:09Look at that!
0:01:09 > 0:01:12'There will be hearty home cooking, as well as cutting-edge cuisine.'
0:01:12 > 0:01:14That's spot-on.
0:01:14 > 0:01:16'..and hopefully, a warm welcome.'
0:01:18 > 0:01:23'After all, these people are our northern neighbours.'
0:01:23 > 0:01:27'And it's time we got to know them better.'
0:01:27 > 0:01:29Our lives are never going to be the same again
0:01:29 > 0:01:30after we taste this sausage.
0:01:30 > 0:01:31Cheers, mate!
0:01:36 > 0:01:38ENGINES REV
0:01:39 > 0:01:43MUSIC: "The Boys Are Back In Town" by Thin Lizzy
0:01:45 > 0:01:49We're kicking off our epic journey in a country close to our hearts.
0:01:49 > 0:01:51BOTH: Poland!
0:01:53 > 0:01:57The Poles have been our friends and allies for centuries.
0:01:57 > 0:01:59And with 800,000 of them now living in Britain,
0:01:59 > 0:02:01they've become our neighbours too.
0:02:03 > 0:02:06So, it's time to find out more about THEIR country.
0:02:07 > 0:02:09From Gdansk in the north,
0:02:09 > 0:02:11we'll travel to the medieval city Torun,
0:02:11 > 0:02:13then to the capital, Warsaw.
0:02:13 > 0:02:14Before ending in Europe's
0:02:14 > 0:02:18last remaining primeval forest, Bialowieza.
0:02:20 > 0:02:21'We're going back to basics,
0:02:21 > 0:02:24'as we track down some world-class bangers...'
0:02:24 > 0:02:26The best sausage I have ever eaten.
0:02:26 > 0:02:29'..find the secret ingredient in Poland's favourite vodka...'
0:02:29 > 0:02:32- Wow, that's fabulous! - Na zdrowie!
0:02:32 > 0:02:34'..and discover how these amazing people...'
0:02:34 > 0:02:36We take our freedom for granted, don't we?
0:02:36 > 0:02:37'..have changed our world...'
0:02:37 > 0:02:40Ah, proud of that. Solidarnosc!
0:02:40 > 0:02:41'..as we are blown away...'
0:02:41 > 0:02:43Vodka! Polish vodka!
0:02:43 > 0:02:48'..by this wonderful country, packed with surprises.'
0:02:48 > 0:02:50This is the land of romance and beauty!
0:02:50 > 0:02:55And where better to start than Poland's jewel on the Baltic Sea?
0:02:56 > 0:03:00Aw, Kingy, look at that! Gdansk - 1,000 years of history!
0:03:00 > 0:03:04- Wow! I can't quite believe it! - No, I know.
0:03:04 > 0:03:07I always thought Gdansk was going to be like a shipbuilding town,
0:03:07 > 0:03:08like Hull or Barrow-in-Furness.
0:03:08 > 0:03:11You know, a bit rough round the edges.
0:03:11 > 0:03:13It's not! It's beautiful!
0:03:13 > 0:03:15- It reminds me more of Amsterdam. - Yeah.
0:03:15 > 0:03:17I tell you what though, Si, we could go dancing.
0:03:17 > 0:03:21"Strictly Come GDANS-ing!" Ho-ho-ho!
0:03:21 > 0:03:23Dear me, Myers!
0:03:23 > 0:03:25'Oh, this could be a long trip, you know...'
0:03:25 > 0:03:29First impressions of Gdansk are not so much dreary ex-Soviet
0:03:29 > 0:03:31as a city break hot spot.
0:03:31 > 0:03:35But what's amazing is that these apparently ancient buildings
0:03:35 > 0:03:37are in fact NEW - well, newish...
0:03:37 > 0:03:39Yes, apparently, the locals rebuilt them
0:03:39 > 0:03:42after they were destroyed in World War II.
0:03:42 > 0:03:45Which tells us that the Poles take immense pride in their heritage.
0:03:45 > 0:03:48And that they are excellent builders.
0:03:48 > 0:03:52Ah, Myers, we don't do stereotypes, you know!
0:03:52 > 0:03:54First port of call in any strange city,
0:03:54 > 0:03:57to define what the people eat, the market!
0:03:57 > 0:03:59We can find our bits for pierogi here.
0:03:59 > 0:04:01Well, I was hoping for sausages.
0:04:01 > 0:04:04But it turns out, there's an even bigger local favourite.
0:04:04 > 0:04:07Pierogi is a sort of Polish pasty,
0:04:07 > 0:04:10a pop-in-your-mouth parcel of loveliness!
0:04:10 > 0:04:12They've been eating them here since the Middle Ages
0:04:12 > 0:04:16and the classic filling is cheese and potato.
0:04:16 > 0:04:19See, pierogi, it's almost like the national dish of Poland, isn't it?
0:04:19 > 0:04:22Oh, absolutely! Well, everybody has their own...
0:04:22 > 0:04:24- Their dumplings, if you like. - The Japanese have gyozas.
0:04:24 > 0:04:26Yeah, yeah, and we have numerous, don't we?
0:04:26 > 0:04:29'Well, we'd be daft to start with anything else.
0:04:29 > 0:04:32'But we need to do something to make it wor own.'
0:04:32 > 0:04:35- Pierogi.- They are gorgeous. - They are, aren't they?
0:04:35 > 0:04:38But I tell you what, shall we just go traditional, dead traditional?
0:04:38 > 0:04:43No. Let's do something else! Let's do something...different.
0:04:43 > 0:04:47- There is the pierogi that's always served on Christmas Eve.- Which is?
0:04:47 > 0:04:48Sauerkraut and mushrooms.
0:04:48 > 0:04:52- I think that's genius. - And guess what?- What?
0:04:52 > 0:04:54I think I'm going to do some sweet ones.
0:04:54 > 0:04:56'Sounds like a cook-off challenge!'
0:04:56 > 0:04:58'Aye, my sweet versus your savoury!'
0:04:58 > 0:05:01'OK, let's go for the fillings!'
0:05:01 > 0:05:03Dzien dobry!
0:05:03 > 0:05:05- Hello!- Hello! - Dzien dobry!- Dzien dobry!
0:05:05 > 0:05:09- Sauerkraut, this here. - No sauerkraut.- Kapusta!
0:05:09 > 0:05:13It looks like sauerkraut, it smells like sauerkraut.
0:05:13 > 0:05:16- It's sauerkraut. Go on, then. - Right. Thank you.
0:05:16 > 0:05:20'Don't be surprised that Poles have great food markets.
0:05:20 > 0:05:23'They've been showing us how to grocery shop for years.
0:05:23 > 0:05:25'Both Tesco and Marks & Spencer
0:05:25 > 0:05:27'were set up by sons of Polish immigrants.'
0:05:27 > 0:05:30'Right, Dave's sorted.
0:05:30 > 0:05:32'But I still need me sweet fruit fillings, you know.
0:05:32 > 0:05:34'And it looks like I've just found just the place.'
0:05:34 > 0:05:37- There we go. Strawberries. - Strawbs and blueberries.
0:05:37 > 0:05:39They're nice, aren't they? Small, sweet...
0:05:39 > 0:05:43Hello! One kilo of "truskawkis".
0:05:43 > 0:05:48- Blueberries. Great. That will give it colour.- Ah, fantastic!
0:05:48 > 0:05:51- Food is the international language. - It is.
0:05:51 > 0:05:54- Beautiful produce, point, smile. - Yeah.- It happens.
0:05:54 > 0:05:59'I'm primped and prepped to make proper pierogi!
0:05:59 > 0:06:01'And I'm about done with alliterations...
0:06:01 > 0:06:03'So, let's get on and cook!'
0:06:05 > 0:06:10There's a lovely sauerkraut. European kimchi. Great!
0:06:10 > 0:06:13Ooh, it's leaked! Ooh, smell that!
0:06:13 > 0:06:15Oh, you dirty minger! Get off!
0:06:15 > 0:06:19The first job is to make the pastry.
0:06:19 > 0:06:21Flour and salt of course.
0:06:21 > 0:06:25And for my sweet ones, a scoop of icing sugar too.
0:06:25 > 0:06:27And the zest of a lemon.
0:06:28 > 0:06:30Hello!
0:06:30 > 0:06:33- She wasn't happy, was she? - No. What's that you say, madam?
0:06:33 > 0:06:36"He's putting lemon in the pierogi. He is pervert!"
0:06:38 > 0:06:41Focus, Myers, will you? Un oeuf, s'il vous plait!
0:06:41 > 0:06:45Take an egg. One for you, Si. And one for me.
0:06:47 > 0:06:51Two tablespoons in each of sour cream or smetana.
0:06:53 > 0:06:56Two tablespoons of water.
0:06:56 > 0:06:58Pierogi is a dumpling, isn't it?
0:06:58 > 0:07:01I love dumplings. It's something that I just love.
0:07:01 > 0:07:03Dumplings... Dumplings...
0:07:03 > 0:07:07- Ooh, look at the dumplings! - Oo-oo-ooh!
0:07:07 > 0:07:10And it's a brilliant way of using up leftovers.
0:07:10 > 0:07:12I mean, oxtail pierogi are good.
0:07:12 > 0:07:14But anything. Cheese and onion. Crisps...
0:07:14 > 0:07:16No, you wouldn't put crisps in pierogi.
0:07:16 > 0:07:18I was getting carried away then!
0:07:18 > 0:07:20What's your favourite filling in your pierogi?
0:07:20 > 0:07:23- Erm, meat!- Meat? - Meat.- Yeah!
0:07:23 > 0:07:27I'm doing sweet. So, we've got sweet pierogi as well.
0:07:27 > 0:07:29That didn't go down well, did it!
0:07:29 > 0:07:30LAUGHTER
0:07:30 > 0:07:32It's not looking good for you, Si!
0:07:34 > 0:07:36Clingfilm! Now, that needs to rest now,
0:07:36 > 0:07:38which gives us just time to make the fillings.
0:07:38 > 0:07:41I hope it's not this lot we've got to impress, mate, I tell you
0:07:41 > 0:07:45They look friendly but I'm messing with their national treasure!
0:07:45 > 0:07:48Poland has the most wonderful mushrooms and fungi.
0:07:48 > 0:07:52Now, I've got some dried "podgrzybek brunatny suszony krojony..."
0:07:52 > 0:07:5440 grams!
0:07:54 > 0:07:56So, I'm just going to take about 15 grams,
0:07:56 > 0:07:59soak them in boiling water, 20 minutes.
0:07:59 > 0:08:02And this is going to be like the engine room of my pierogi.
0:08:02 > 0:08:04- It's burning!- It's burning!
0:08:04 > 0:08:05Oh, hellfire!
0:08:05 > 0:08:08Oh, ho...!
0:08:08 > 0:08:11DAVE LAUGHS
0:08:13 > 0:08:16- Here's one we prepared earlier! - No worries.
0:08:16 > 0:08:18Look at that, the cranes of Gdansk.
0:08:18 > 0:08:20That's a tribute to my late mother,
0:08:20 > 0:08:22who was a crane driver in Barrow-in-Furness.
0:08:22 > 0:08:24And she loved it, me mother.
0:08:24 > 0:08:26And she'd be proud of my pierogi filling.
0:08:26 > 0:08:28Diced mushrooms and onions,
0:08:28 > 0:08:31fried with garlic, to give it a real depth of flavour.
0:08:33 > 0:08:35I like an old-fashioned garlic crusher.
0:08:35 > 0:08:37One squirt and it's out.
0:08:37 > 0:08:38Story of my life, that!
0:08:40 > 0:08:44- Do you know how to make pierogi? - Yes.- Pierogi.
0:08:44 > 0:08:47Pierogi. Pie-, pie-, pierogi.
0:08:47 > 0:08:49- Here, Dave's pulled!- What?
0:08:49 > 0:08:52'Now, one vital ingredient for an authentic pierogi,
0:08:52 > 0:08:54'sweet or savoury,
0:08:54 > 0:08:57'is a pair of Polish hats.'
0:08:57 > 0:08:59I'll tell you what, it looks attractive on you, dude, that.
0:08:59 > 0:09:00Thanks, thanks!
0:09:00 > 0:09:05I need to cook down all my ingredients and leave them to cool.
0:09:05 > 0:09:08- THEY CHEER - Vodka!
0:09:08 > 0:09:10Next, I'm whacking in some herbs.
0:09:10 > 0:09:13Parsley and some dill.
0:09:13 > 0:09:15And that's me filling done.
0:09:15 > 0:09:18Right then. I'm going to start on me strawberries.
0:09:18 > 0:09:19Lovely strawberries, these!
0:09:19 > 0:09:23And to finish my winningly simple sweet filling,
0:09:23 > 0:09:26I'm piling in some raspberries and blueberries.
0:09:26 > 0:09:29Now, you know what we're ready to do, don't you?
0:09:29 > 0:09:31Let's make pierogi.
0:09:31 > 0:09:34That's pi-er-ogi, Dave! One point to me, I think!
0:09:34 > 0:09:36Put the filling on one side of the pastry -
0:09:36 > 0:09:39fruit, obviously, if you want to win.
0:09:39 > 0:09:41Or sauerkraut with mushrooms.
0:09:41 > 0:09:43Just don't use crisps!
0:09:43 > 0:09:48Now, fold it and press it. Then just cut it. Tidy.
0:09:48 > 0:09:53And look at that. A pierogi of such perfection.
0:09:53 > 0:09:57And leave them for about four, five minutes.
0:09:57 > 0:10:00When those little fellows on the bottom have come to the surface,
0:10:00 > 0:10:01Pierogis 'R Us!
0:10:01 > 0:10:06And when they're done, my savoury pierogi are decorated
0:10:06 > 0:10:07with an irresistible combo
0:10:07 > 0:10:11of buttery oniony breadcrumbs and fresh chives.
0:10:11 > 0:10:12Yum, yum, yum!
0:10:12 > 0:10:16But meanwhile, my sweet treats are fried off with cinnamon
0:10:16 > 0:10:17and a sprinkle of sugar.
0:10:17 > 0:10:19Right now, beat that!
0:10:19 > 0:10:21These things are so popular,
0:10:21 > 0:10:24there's a special pierogi festival every August in Krakow.
0:10:24 > 0:10:27- It's a shame we can't get there! - Never mind, dude, though.
0:10:27 > 0:10:29We'll have to make do with these little beauties.
0:10:29 > 0:10:31- After you, dear boy.- Get in!
0:10:35 > 0:10:38I'll tell you what's great, mate - the intensity of the flavour.
0:10:38 > 0:10:41This could turn me vegetarian.
0:10:41 > 0:10:44- Pudding, dear heart? - Why not? After you, mate...
0:10:44 > 0:10:47- These are crispy. - Oh, yeah! Good?
0:10:47 > 0:10:49Oh-ho, they're beyond good.
0:10:49 > 0:10:51First pierogi in Poland. Brilliant.
0:10:54 > 0:10:57That's pierogi, a winning dish both ways.
0:11:00 > 0:11:02Having been brought up among shipyard workers,
0:11:02 > 0:11:06there is a pilgrimage we have to make before leaving Gdansk.
0:11:06 > 0:11:09We want to pay a personal tribute to some heroes
0:11:09 > 0:11:11whose actions not only changed the face of Poland,
0:11:11 > 0:11:14but encouraged oppressed people across the world
0:11:14 > 0:11:16to take up the fight for freedom.
0:11:17 > 0:11:20These are the famous Gdansk shipyards,
0:11:20 > 0:11:24where electrician Lech Walesa led a workers' strike.
0:11:24 > 0:11:25And created Solidarity -
0:11:25 > 0:11:28the Soviet bloc's first free trade union.
0:11:32 > 0:11:34This was the symbolic heart
0:11:34 > 0:11:36of Poland's defiant fight-back against communism.
0:11:40 > 0:11:43We're here, mate! Gate 2! Gdansk Shipyard.
0:11:43 > 0:11:48To think those gates, that's where 16,000 men came out on strike,
0:11:48 > 0:11:51and it virtually marked the end of communism in Eastern Europe.
0:11:51 > 0:11:53It did, it did.
0:11:53 > 0:11:56And, what I find fascinating, what sparked the strike,
0:11:56 > 0:11:59the rise in meat prices.
0:11:59 > 0:12:01- Yes!- And all the lads went, "We're not having it."
0:12:01 > 0:12:04Because you know what the Poles are like for meat,
0:12:04 > 0:12:06- they love their meat. - Yeah, yeah.
0:12:06 > 0:12:09Big hike in prices, everybody came out to strike.
0:12:09 > 0:12:12MUSIC: "Shipbuilding" by Robert Wyatt
0:12:13 > 0:12:17- You can imagine everybody stood here, can't you?- Yeah.
0:12:17 > 0:12:18Massive meeting.
0:12:21 > 0:12:26"A warning to rulers that no social conflict in our country
0:12:26 > 0:12:28"can be resolved by force.
0:12:28 > 0:12:34"A sign of hope for fellow citizens that evil need not prevail."
0:12:34 > 0:12:38Here, I got you a little present, my old comrade.
0:12:38 > 0:12:40Aw, mate!
0:12:40 > 0:12:42I'm proud of that.
0:12:42 > 0:12:46- We'll put it on our social media doodah.- Yes.
0:12:46 > 0:12:50- Solidarnosc!- Nice one. - Oh, mate, that's brilliant.
0:12:50 > 0:12:52I'll treasure that.
0:12:52 > 0:12:53As the son of a shipbuilder,
0:12:53 > 0:12:56I feel really proud of what these men started.
0:12:56 > 0:13:00The catalyst for political freedom across Eastern Europe.
0:13:00 > 0:13:03- Workers at Gdansk... - BOTH: We salute you!
0:13:03 > 0:13:05Well, that's it.
0:13:05 > 0:13:06We've done it all in Gdansk now.
0:13:06 > 0:13:09But there's the rest of Poland to explore.
0:13:09 > 0:13:14And, best of all, a world of sausages to discover.
0:13:14 > 0:13:16# Hey, if you ever want to get away a while... #
0:13:16 > 0:13:18Ooh, I couldn't be more excited
0:13:18 > 0:13:21if this whole adventure had been dipped in chocolate!
0:13:21 > 0:13:22Tell us about it, dude!
0:13:22 > 0:13:26Just being back on my bike with my best mate is epic.
0:13:30 > 0:13:33You know, like many people, I've got loads of Polish mates
0:13:33 > 0:13:35and it's so nice to go back to their roots
0:13:35 > 0:13:38and learn a bit more about the people we feel we know so well.
0:13:38 > 0:13:40Absolutely.
0:13:40 > 0:13:42# People around you, just a little too slick
0:13:42 > 0:13:45# I got room here in my front seat... #
0:13:47 > 0:13:52It's good here, it's 4.83 zlotys. It's lovely money, isn't it?
0:13:52 > 0:13:57Nirodowy Bank Polski, yeah? I've got 200 zlotys.
0:13:57 > 0:13:59I wonder if they've got any good garage snacks.
0:13:59 > 0:14:01'Like back home, you can tell what's really popular
0:14:01 > 0:14:03'by what they sell in places like this.'
0:14:03 > 0:14:07You coming with me? Erm...
0:14:07 > 0:14:11- Eight-ski.- Eight.- Oh, look!- Ooh!
0:14:11 > 0:14:13- Chilli dogs.- Big dogs.
0:14:13 > 0:14:14'Well, they look nice enough,
0:14:14 > 0:14:17'but if I'm going to find the perfect Polish banger,
0:14:17 > 0:14:19'it probably won't be in a petrol station.'
0:14:19 > 0:14:22# Leavin' the world and the worry behind
0:14:22 > 0:14:23# Makin' up time
0:14:23 > 0:14:26# We're gonna drive... #
0:14:29 > 0:14:33Oh, Dave, I'm salivating! Can we stop? Can we? Go on, go on.
0:14:33 > 0:14:35- Can we stop? Go on. - All in good time, Kingy.
0:14:35 > 0:14:40- I've set our satnavs for Torun. - Do they make sausages there?
0:14:40 > 0:14:41Well, no, but you'll like it.
0:14:41 > 0:14:45The medieval old town is officially one of the seven wonders of Poland.
0:14:45 > 0:14:47- You know what's even better? - What? What?
0:14:47 > 0:14:52- It's the country's gingerbread capital!- Mmm!
0:14:53 > 0:14:57Yes! Let's go, my little friend!
0:15:03 > 0:15:06The architecture of Poland has blown me away.
0:15:06 > 0:15:09- We appreciate things like that, don't we?- We do.- Aye.
0:15:11 > 0:15:15- BELL TOLLS - Ahhhh!- Wow! Look at the square, man.
0:15:17 > 0:15:21It has got the sharpest spires of anywhere I've ever seen.
0:15:25 > 0:15:28Torun is certainly beautiful,
0:15:28 > 0:15:30but we're not here for the architecture.
0:15:30 > 0:15:33'No, we're heading for the bakeries where gingerbread -
0:15:33 > 0:15:35'or pierniki in Polish -
0:15:35 > 0:15:37'is an edible art form.'
0:15:37 > 0:15:38Pierniki!
0:15:40 > 0:15:44Oh, breathe it in, Si! That's the smell of history.
0:15:44 > 0:15:45Look at this, man!
0:15:45 > 0:15:47Look at the chocolate ones!
0:15:49 > 0:15:53They've been making gingerbread in Torun for over 700 years
0:15:53 > 0:15:55and, according to local legend,
0:15:55 > 0:15:59it was all started by a baker's daughter called Katarzynka.
0:15:59 > 0:16:01She'd be proud of the place now!
0:16:01 > 0:16:04It is absolutely amazing.
0:16:04 > 0:16:08I didn't think you could do that much with gingerbread, you know.
0:16:08 > 0:16:11- Shall we just get a mixed bag so we can have a dabble?- Yeah.
0:16:11 > 0:16:17- Could we have one of those, please? - This packet?- Yes, perfect, thank you.
0:16:21 > 0:16:23Go on, choose, lucky dip.
0:16:26 > 0:16:28Ooh...
0:16:29 > 0:16:32- You got a chocolate one! - Funny, that.
0:16:33 > 0:16:38- Oh, it's got apricot in the middle. - Ooh, look, I got a heart.
0:16:38 > 0:16:40- What's in it?- Just gingerbread.
0:16:40 > 0:16:42- It's like ginger cake, isn't it, really?- Yeah.
0:16:42 > 0:16:45Despite gingerbread's popularity here,
0:16:45 > 0:16:47its creator - the baker's daughter -
0:16:47 > 0:16:49isn't Torun's most celebrated citizen.
0:16:49 > 0:16:53Round these parts, the number one home-grown star is -
0:16:53 > 0:16:55- drumroll, please... - DRUMROLL
0:16:55 > 0:16:57Nicolaus Copernicus.
0:16:57 > 0:17:01Aye, and it was his book on the revolutions of celestial spheres
0:17:01 > 0:17:04- that changed the very way we think about the universe.- Yes.
0:17:04 > 0:17:08He was the first one to work out that we all rotated around the sun
0:17:08 > 0:17:10and, in fact, the planets were spinning.
0:17:10 > 0:17:12But when you think about it, mate,
0:17:12 > 0:17:15that must have been a pretty heretical kind of thought process.
0:17:15 > 0:17:18Yeah, it's interesting that the book was published on his deathbed
0:17:18 > 0:17:22and some people say it was because he was afraid of ridicule -
0:17:22 > 0:17:25that nobody would believe him or again it would be heretical.
0:17:25 > 0:17:29- But obviously you were right, Nicolaus.- He certainly was.
0:17:29 > 0:17:33- Imagine if the world was made of gingerbread.- Ooh!
0:17:33 > 0:17:38Oh, I tell you what - Copernicus isn't the only genius around here.
0:17:38 > 0:17:39I've got a cracking idea
0:17:39 > 0:17:42that'll show his revolutionary theory in action...
0:17:42 > 0:17:44using gingerbread!
0:17:44 > 0:17:46I think you'll find that Copernicus
0:17:46 > 0:17:49had slightly more than a cracking idea, dude.
0:17:49 > 0:17:50OK, I'm officially excited.
0:17:50 > 0:17:53Not only are we in the world's most famous gingerbread town,
0:17:53 > 0:17:57but we're going to meet a band of brothers who are perfectly placed
0:17:57 > 0:18:01to help me build my own unique model of the solar system!
0:18:04 > 0:18:07- Gentlemen, how are you?- Hello. - Nice to meet you.
0:18:07 > 0:18:10'So there's a bit of gingerbread expertise in the family, then?'
0:18:10 > 0:18:12'Expertise? Wait till you hear this.'
0:18:12 > 0:18:16My grandfather made gingerbread, my father made gingerbread,
0:18:16 > 0:18:18we make gingerbread now.
0:18:18 > 0:18:22Well, Si, this is the place to come to learn how to make gingerbread.
0:18:22 > 0:18:25- I'll put my thinking glasses on. - Go on, then. Go on, go on.
0:18:25 > 0:18:28Because I'm still at a loss as to what you want to do.
0:18:28 > 0:18:30'The big-hearted brothers have agreed
0:18:30 > 0:18:36'to help me with my master plan - to mix astronomy with gastronomy!'
0:18:36 > 0:18:37We've got the team of guys working.
0:18:37 > 0:18:40We're building the solar system out of gingerbread.
0:18:40 > 0:18:45What better homage to Copernicus could there be?
0:18:45 > 0:18:48Copernicus, of course, was the first person to show
0:18:48 > 0:18:51that the planets revolved around the sun.
0:18:51 > 0:18:54Your model, Dave, would more correctly be called an orrery.
0:18:54 > 0:18:58Ha-ha! A gingerbread orrery!
0:18:58 > 0:19:00Listen, this is a serious art in Torun, gingerbread,
0:19:00 > 0:19:02so we need to know how to make it.
0:19:02 > 0:19:04'OK, if you insist, here goes.
0:19:04 > 0:19:07'This is how these guys make gingerbread.
0:19:07 > 0:19:10'He took loads - and I mean LOADS - of sugar.
0:19:10 > 0:19:13'When it's turned into liquid caramel, add water.'
0:19:13 > 0:19:15- It's very elemental, isn't it? - Isn't it?
0:19:15 > 0:19:16'Then add honey.'
0:19:16 > 0:19:19Ah, get in, lads!
0:19:19 > 0:19:20'And flour.'
0:19:22 > 0:19:24'Then add the secret mix of spices.'
0:19:24 > 0:19:27Smell that, Kingy! Don't drip in it, smell it!
0:19:27 > 0:19:30What's in here, Frank?
0:19:30 > 0:19:31Frank's not telling.
0:19:34 > 0:19:37'Finally, stick it in the fridge for three months
0:19:37 > 0:19:40'cos that's how long it takes for the flavour to mature.'
0:19:42 > 0:19:47Whoa! Kingy, come in here! Which one do you go for?
0:19:47 > 0:19:51Look at that strawberry there. Ooh, the chocolate log!
0:19:51 > 0:19:54All right, let's get out of here before we make a mess.
0:19:54 > 0:19:55Come on, Dave, come on.
0:19:57 > 0:20:00'Mmm, CAKE!'
0:20:03 > 0:20:07Hee-hee-hee! You all right there, mate?
0:20:07 > 0:20:09Sorry, it's just shut.
0:20:09 > 0:20:12- BANGING ON DOOR - Hold on, I'm trying.
0:20:16 > 0:20:18You did, didn't you? He flipping did, you know!
0:20:20 > 0:20:25Now we've unravelled the mysteries of Polish gingerbread, the orrery!
0:20:26 > 0:20:29'And now, only 472 years late,
0:20:29 > 0:20:32'my tribute to Torun's very own astronomical superstar.
0:20:32 > 0:20:36'See? You don't get that at your local planetarium, do you?'
0:20:36 > 0:20:40You see, Kingy, I'm gilding the sun in gold leaf.
0:20:40 > 0:20:44Ooh, look at that - Mars, the red planet.
0:20:45 > 0:20:51- Dave?- What? Oh, that's nice. See, that's Jupiter.
0:20:51 > 0:20:53- What's that?- Neptune. It's beautiful, isn't it?
0:20:53 > 0:20:56- It's like Pat Butcher's earring. - Neptune, Pluto...
0:20:56 > 0:21:00- We're only missing Saturn. - I just want a sausage.
0:21:00 > 0:21:03Kingy, can you make Mercury? The slices are over there.
0:21:03 > 0:21:05I'm fed up with it. I am.
0:21:05 > 0:21:07I'm now fed up with gingerbread
0:21:07 > 0:21:10and, anyway, Poland doesn't just revolve around gingerbread.
0:21:10 > 0:21:12It revolves around sausages
0:21:12 > 0:21:14and we need to go and find some sausages.
0:21:14 > 0:21:18You promised me we'd come to Poland and we'd have sausages
0:21:18 > 0:21:20and we haven't had any yet.
0:21:20 > 0:21:22Well, not until we finish the solar system, no.
0:21:22 > 0:21:25Look, there's Poland there in the middle.
0:21:25 > 0:21:29Earth - just the right distance from the sun to support life.
0:21:29 > 0:21:32'Right! If Dave's not getting me the food that I want,
0:21:32 > 0:21:35'it's time I took matters into my own hands.'
0:21:35 > 0:21:42Frank, I need an address for somebody that makes great sausage
0:21:42 > 0:21:46and you and I are the shape of men who like sausage.
0:21:48 > 0:21:52Thank you. Frank, you're a good man.
0:21:52 > 0:21:53- Kingy?- What?
0:21:53 > 0:21:58I bet no-one in the world has ever made a gingerbread orrery.
0:21:59 > 0:22:01I just want a sausage.
0:22:01 > 0:22:04You hold the sun. Take care, it's hot.
0:22:04 > 0:22:06No, no, no, from the hanger.
0:22:06 > 0:22:09The sun is at the centre of everything.
0:22:11 > 0:22:17- Neppers.- Neptune. I've got Pluto caught on my head.
0:22:17 > 0:22:19'Good job it wasn't Uranus.'
0:22:19 > 0:22:21- I'm stuck!- Are you?- Yes!
0:22:21 > 0:22:23LAUGHTER
0:22:23 > 0:22:26Aye, Copernicus missed that one!
0:22:28 > 0:22:31The gilded orb that is the sun.
0:22:31 > 0:22:38- It is quite trippy.- Yeah. - It looks, er...natural.
0:22:38 > 0:22:40Voila!
0:22:40 > 0:22:44My tribute to the local legend Copernicus who convinced us
0:22:44 > 0:22:48that the sun, not the Earth, was the centre of the solar system.
0:22:50 > 0:22:51This is all well and good,
0:22:51 > 0:22:54but my sun is now revolving around the sausage.
0:22:54 > 0:23:00- I happen to have an address where they do sausages.- Excellent.
0:23:00 > 0:23:05As much as I love gingerbread, I love sausage more.
0:23:07 > 0:23:10Do you know what, Kingy? I think I've got the message by now.
0:23:10 > 0:23:14Good! Cos I won't be kept apart from top-notch bangers any longer, dude.
0:23:18 > 0:23:20We're off to meet a bloke who makes them.
0:23:20 > 0:23:23They're called kielbasa round here
0:23:23 > 0:23:26and they're the cornerstone of Polish food.
0:23:28 > 0:23:34- I hope they're good.- Apparently, mate, they're the best in Poland.
0:23:34 > 0:23:38Well, at least that's what Big Frank says, anyway.
0:23:38 > 0:23:40The only trouble is our sausage guru
0:23:40 > 0:23:42lives in the middle of nowhere.
0:23:42 > 0:23:45And Kingy's in charge of navigation.
0:23:45 > 0:23:49Yeah, I'm telling you, there's sausages here.
0:23:49 > 0:23:52This is where the bloke told us to go.
0:23:52 > 0:23:54Ooh, methinks Kingy's leading me up the proverbial!
0:23:54 > 0:23:56Oh, let's stop and ask someone.
0:24:00 > 0:24:04- Vodka! Polish vodka!- Polish vodka!
0:24:04 > 0:24:06SHE SPEAKS IN GERMAN
0:24:06 > 0:24:10- Ah, thank you.- Congratulations!
0:24:10 > 0:24:14- Have you just been married?- Danke!
0:24:14 > 0:24:19We're trying to find sausage. This is going to be interesting.
0:24:19 > 0:24:21We're trying to find sausages.
0:24:24 > 0:24:27SHE SPEAKS IN GERMAN
0:24:27 > 0:24:32- Yes, down? - SHE CONTINUES SPEAKING IN GERMAN
0:24:35 > 0:24:39Left, right - who cares? I love Poland!
0:24:39 > 0:24:43- That just wouldn't happen back home. - Bonkers, but brilliant.
0:24:45 > 0:24:50I told you, you didn't trust us and I knew we would get here eventually.
0:24:50 > 0:24:54Blimey! It looks like the whole family's turned out to say hello.
0:24:54 > 0:24:55'Andrew, our host,
0:24:55 > 0:25:00'runs the most successful artisan sausage business for miles around.'
0:25:00 > 0:25:02Since we arrived in Poland,
0:25:02 > 0:25:05- I've been desperate to try Polish sausage.- We love sausages!
0:25:05 > 0:25:07We do, that's partly why we're this shape.
0:25:07 > 0:25:10'We're thrilled that he's persuaded his dad Henryk,
0:25:10 > 0:25:14'who has been making sausages for over 50 years,
0:25:14 > 0:25:16'to share some of his secrets.'
0:25:16 > 0:25:17Hello, sir, pleased to meet you.
0:25:17 > 0:25:20HE SPEAKS IN POLISH
0:25:20 > 0:25:22They are masters.
0:25:22 > 0:25:25Ah, master kielbasa makers! I can't wait!
0:25:32 > 0:25:37- HE SPEAKS IN POLISH - Yes?- Some history.- Yeah.
0:25:38 > 0:25:40HE SPEAKS IN POLISH
0:25:40 > 0:25:43Parents used to raise pigs here.
0:25:43 > 0:25:45'This lovely translator is a friend of the family.
0:25:45 > 0:25:46'In a nutshell,
0:25:46 > 0:25:49'here's what we were told about Andrew's sausage-making mum and dad.
0:25:49 > 0:25:54'Anna and Henryk have been married and living here for over 60 years.'
0:25:54 > 0:25:58'For most of the time, they had no running water or electricity,
0:25:58 > 0:26:03'but that didn't stop them raising seven children and making sausages.'
0:26:03 > 0:26:06'There are over 100 types in Poland, but today,
0:26:06 > 0:26:09'we're making Henryk's award-winning country sausage recipe
0:26:09 > 0:26:11'and it starts with a load of this stuff.'
0:26:13 > 0:26:14This is good garlic.
0:26:19 > 0:26:21That's the garlic in. There's the fat.
0:26:23 > 0:26:26'We're using best brined pork for these babies.'
0:26:26 > 0:26:29We've just put the fat through a really fine blading
0:26:29 > 0:26:33and this one is a little bit chunky, which is the lean meat. Beautiful!
0:26:33 > 0:26:36I hate messed-about sausages.
0:26:36 > 0:26:39I hate chilli and tomato sausages with a hint of oregano.
0:26:39 > 0:26:41So Polish sausage...
0:26:41 > 0:26:45We like simple sausage, just salt, pepper and garlic.
0:26:45 > 0:26:47And it's interesting, you've no cereals,
0:26:47 > 0:26:49cos we put cereals in some of our sausages.
0:26:49 > 0:26:50- Yeah.- And this is just pure meat.
0:26:50 > 0:26:54HE SPEAKS IN POLISH
0:26:54 > 0:26:57- Black pepper in sausage. - And surprise - sugar.
0:26:57 > 0:27:00Why is that? Why do we put sugar in?
0:27:00 > 0:27:04- SHE SPEAKS IN POLISH - It tastes better.
0:27:04 > 0:27:07Finally, we add some water and get stuck in.
0:27:07 > 0:27:09We need to put lots of heart into it.
0:27:09 > 0:27:11- Heart.- Heart and power.
0:27:11 > 0:27:14Come on, tiger! Come on!
0:27:15 > 0:27:16Yeah!
0:27:18 > 0:27:22So, how is my technique comparing to Henryk's?
0:27:23 > 0:27:27In 20 years' time, maybe you will come a bit closer to his technique!
0:27:29 > 0:27:33Time for the all-important seal of approval from the man himself.
0:27:34 > 0:27:37Warning - if you're not the king of kielbasa
0:27:37 > 0:27:39who's been making sausages for half a century,
0:27:39 > 0:27:41don't be tasting your pork mix raw.
0:27:41 > 0:27:42Tak.
0:27:42 > 0:27:44'Hey, tak means yes, you know!'
0:27:44 > 0:27:46Right, mate, got the casings?
0:27:46 > 0:27:49Right, sausage.
0:27:50 > 0:27:53Oh, that's a good-looking sausage.
0:27:56 > 0:27:58Nice one, Kingy!
0:28:00 > 0:28:02I tell you what, it's been worth coming to Poland
0:28:02 > 0:28:03to learn how to make sausages.
0:28:03 > 0:28:06'To the smoker with these beauties, post-haste!'
0:28:06 > 0:28:07Oh, wow!
0:28:08 > 0:28:11- Simplicity itself. - Yeah, yeah.- It's superb.
0:28:12 > 0:28:14They need up to three hours in here.
0:28:16 > 0:28:18What a wonderful family, Si.
0:28:18 > 0:28:21You know, they haven't got much, but the generosity...
0:28:21 > 0:28:25- It's just the warmth of the welcome is fabulous, man.- Oh, I know.
0:28:25 > 0:28:28The Polish community is the third-biggest in Britain.
0:28:28 > 0:28:31It must be so hard for the kids over there who leave their families.
0:28:31 > 0:28:33The average wage over here is 500 euros a month
0:28:33 > 0:28:35- so they can't live on it. - No, you can't
0:28:35 > 0:28:37- and it's a shame because... - It is a shame.
0:28:37 > 0:28:40It's massively family-oriented here and it must break their hearts
0:28:40 > 0:28:43- when they have to come. - Oh, yeah, it would be hard.
0:28:43 > 0:28:44We're halfway through now
0:28:44 > 0:28:48- and if I was Polish, I wouldn't want to leave my home.- No.
0:28:48 > 0:28:50Because it's fabulous. The people are warm.
0:28:50 > 0:28:54I didn't really have any idea about what Poland actually was.
0:28:54 > 0:28:58I think our lives are never going to be the same again
0:28:58 > 0:28:59after we taste this sausage.
0:28:59 > 0:29:01I sincerely hope not!
0:29:02 > 0:29:06- Oh!- Oh, look at that, man!
0:29:06 > 0:29:09'But we still can't eat them!'
0:29:09 > 0:29:12It's just below boil, Si, so it's going to be like a poach.
0:29:15 > 0:29:19'At last - a proper home-made Polish sausage!
0:29:19 > 0:29:21'I've waited a long time for this, you know.
0:29:21 > 0:29:23'Bottoms up or whatever you say!'
0:29:27 > 0:29:28One, two, three...
0:29:33 > 0:29:35Ohh...
0:29:35 > 0:29:39They are SO good. The spicing's perfect.
0:29:39 > 0:29:43That is, without doubt, the best sausage I have ever eaten.
0:29:43 > 0:29:45'The crowd seem happy enough,
0:29:45 > 0:29:48'but will our sausages cut the mustard
0:29:48 > 0:29:50'with the man whose opinion really matters?'
0:29:53 > 0:29:56- Are they as good as yours, Henryk? - They are really good.
0:29:56 > 0:29:58It's made without any preservatives.
0:29:58 > 0:30:01It's not a shame to serve these.
0:30:01 > 0:30:04'So, Andrew likes them, his family likes them
0:30:04 > 0:30:08'and, most importantly, his mum and dad would be happy to serve them.'
0:30:08 > 0:30:12Do you know what? You can't get better praise than that, can you?
0:30:12 > 0:30:13Cheers.
0:30:16 > 0:30:19Here, Kingy, got you a present.
0:30:19 > 0:30:21- We're on the road again. - Yes, Poland!
0:30:21 > 0:30:22- I love a sticker.- Oh, it's mint.
0:30:22 > 0:30:25Do you know, I had such a wonderful day yesterday but I did lie awake
0:30:25 > 0:30:28in bed thinking, you know, that the sausages were great,
0:30:28 > 0:30:29but so were the family.
0:30:29 > 0:30:31My thoughts were with them, you know,
0:30:31 > 0:30:33- cos they've had such a hard life!- Yeah.
0:30:33 > 0:30:36She brought up seven children during Communism
0:30:36 > 0:30:38without any running water or electricity.
0:30:38 > 0:30:41And I think that that speaks volumes, doesn't it,
0:30:41 > 0:30:43- for the tenacity of the Polish spirit.- Yeah.
0:30:43 > 0:30:46And, I mean, they've really come through it.
0:30:46 > 0:30:49But also they're a gentle race of people as well.
0:30:49 > 0:30:52But, you know, throughout all that, there's been one constant
0:30:52 > 0:30:53for the family, hasn't there?
0:30:53 > 0:30:55BOTH: Sausages.
0:30:55 > 0:30:57- Where are you putting yours? - I don't know.
0:30:57 > 0:31:00Oh, on the back here, look. I'm just going to do this.
0:31:07 > 0:31:11We're leaving rural Poland behind and heading to the big city -
0:31:11 > 0:31:13Warsaw.
0:31:13 > 0:31:15I'm dead excited to see what it's like!
0:31:24 > 0:31:26Gotcha!
0:31:26 > 0:31:29There it is, the Royal Castle, seat of Polish kings,
0:31:29 > 0:31:31and the gateway to the old town.
0:31:33 > 0:31:34And it says here in me guidebook
0:31:34 > 0:31:37"it's a labyrinth of pedestrian streets
0:31:37 > 0:31:41"that makes up the heart of the city and dates back to the 13th century."
0:31:41 > 0:31:44It's right up there with Prague or Rome, Kingy.
0:31:47 > 0:31:48Wow, look at this, Dave!
0:31:48 > 0:31:53Posh shops, the lot, it is a thriving European city.
0:31:53 > 0:31:54Big cafe culture.
0:31:57 > 0:31:59You're not wrong about the cafe culture, Si.
0:31:59 > 0:32:02The Poles are absolutely mad for their puds and cakes.
0:32:02 > 0:32:06And their out-and-out favourite is cheesecake.
0:32:06 > 0:32:09We should make one right here in Warsaw.
0:32:09 > 0:32:11Capital idea, Mr King.
0:32:11 > 0:32:14Let's take a spin around the city and then get cooking!
0:32:15 > 0:32:17It's the Palace of Culture and Science,
0:32:17 > 0:32:22given to Warsaw as a gift, if you like, in 1955, by Stalin.
0:32:22 > 0:32:26It's a big brutal statement of architecture that, innit?
0:32:26 > 0:32:28It's quite pretty, though.
0:32:29 > 0:32:32- Reminds me of the Empire State Building.- Yeah.
0:32:38 > 0:32:41- You know that building, that kind of modern one?- No.
0:32:41 > 0:32:44Do you know that used to be the head of the Communist Party here,
0:32:44 > 0:32:45and then, typical Poland,
0:32:45 > 0:32:47they turned it into the Stock Exchange!
0:32:47 > 0:32:50You see, there again, Poland's indomitable spirit!
0:32:50 > 0:32:52Big V to Communism.
0:32:56 > 0:33:00I tell you what, though, I wasn't expecting so many skyscrapers.
0:33:00 > 0:33:02This place is clearly on the up.
0:33:03 > 0:33:05But it's got heritage too.
0:33:05 > 0:33:09Let's make our cheesecake fit for a king in front of a palace!
0:33:11 > 0:33:14Well, here we are at the Wilanow Palace.
0:33:14 > 0:33:17Now, this is kind of Warsaw's answer and Poland's answer
0:33:17 > 0:33:19to, well, Versailles.
0:33:19 > 0:33:21It's beautiful, look at it.
0:33:21 > 0:33:22Chopin played here.
0:33:22 > 0:33:26- This is the land of romance and beauty.- It is, it is.
0:33:26 > 0:33:28And we're going to do a recipe which is fitting of that -
0:33:28 > 0:33:31a strawberry vodka cheesecake.
0:33:31 > 0:33:34Cos among the many things the Poles are great at,
0:33:34 > 0:33:37there is, of course, growing strawberries and making vodka.
0:33:37 > 0:33:41And in honour of the Polish composer who put the waltz into Warsaw...
0:33:41 > 0:33:45I want that strawberry pricked in the style of Chopin.
0:33:45 > 0:33:47Two, three, one.
0:33:47 > 0:33:49CLASSICAL MUSIC PLAYS
0:33:49 > 0:33:50DAVE HUMS ALONG
0:33:52 > 0:33:54It's just a touch of class.
0:33:54 > 0:33:56- It is, Dave, we're all class, us. - Yeah.
0:33:56 > 0:33:58Cheesecake has been Poland's number-one pud
0:33:58 > 0:34:01since Chopin was in short trousers.
0:34:01 > 0:34:04So to meet the Poles' demanding standards,
0:34:04 > 0:34:08I'm making the base using both plain and chocolate biscuits.
0:34:08 > 0:34:11Crumbs in bowl. Ahh!
0:34:14 > 0:34:16Which vodka shall we use, Si?
0:34:16 > 0:34:17Wheatgrass vodka, vodka-vodka.
0:34:17 > 0:34:21- Vodka-vodka?- Vodka-vodka. - Vodka with half-naked lady on back.
0:34:21 > 0:34:23I like that vodka particularly.
0:34:23 > 0:34:26And then there's the legendary bison grass vodka -
0:34:26 > 0:34:30flavoured with grass hand-picked in a primeval forest
0:34:30 > 0:34:32where wild bison roam.
0:34:32 > 0:34:33Now that's cool.
0:34:33 > 0:34:34Do you know what?
0:34:34 > 0:34:36For a piece of innocuous grass,
0:34:36 > 0:34:38it's got the most incredible flavour.
0:34:38 > 0:34:40It's got the most incredible reputation.
0:34:40 > 0:34:41What is bison grass?
0:34:41 > 0:34:44It may be covered in bison spit.
0:34:44 > 0:34:46- I think we need to look at this. - I think we do.
0:34:46 > 0:34:48But for now, just chuck it onto the strawberries.
0:34:48 > 0:34:51Two North. Three.
0:34:53 > 0:34:57To macerate, we now take one tablespoon of sugar.
0:34:57 > 0:35:02And then you put one teaspoon of vanilla bean paste.
0:35:02 > 0:35:04While the strawberries are macerating,
0:35:04 > 0:35:09I'm adding a diet-busting dollop of butter to the biscuit mix.
0:35:09 > 0:35:12Well, we're in Poland, you can't cook Polish food without butter!
0:35:12 > 0:35:15For flavour, some cinnamon.
0:35:15 > 0:35:17And a pinch of salt.
0:35:17 > 0:35:20I've lined the bottom of me tin with grease-proof,
0:35:20 > 0:35:21I'm going to pile me rubble in.
0:35:21 > 0:35:23Can I ask a favour, Mr King?
0:35:23 > 0:35:24You certainly canski.
0:35:24 > 0:35:26I don't feel I could bring an oven out here,
0:35:26 > 0:35:29so could you pop to the kitchen, pop this in the oven,
0:35:29 > 0:35:32and I'm going to listen to some Chopin.
0:35:35 > 0:35:36Don't be long.
0:35:36 > 0:35:38Where is it?
0:35:38 > 0:35:42Diagonal Alley. Let's go down here.
0:35:42 > 0:35:44CLASSICAL MUSIC PLAYS
0:35:52 > 0:35:54AUDIENCE APPLAUDS
0:35:59 > 0:36:01Right...
0:36:01 > 0:36:05- Kitchen?- Yes, exactly. Here.- Oh!
0:36:05 > 0:36:08PIANO PLAYS
0:36:10 > 0:36:14Bake for five to ten minutes at 180 degrees. Easy!
0:36:14 > 0:36:16PIANO PLAYS
0:36:17 > 0:36:19Dave.
0:36:19 > 0:36:20Dave!
0:36:22 > 0:36:24- Dave! - DAVE YELLS
0:36:24 > 0:36:26What are you doing?
0:36:26 > 0:36:27It was my last movement.
0:36:27 > 0:36:28SI SIGHS
0:36:28 > 0:36:30- Have you done it?- Yeah, I have!
0:36:30 > 0:36:34Right, let's make the filling.
0:36:34 > 0:36:38You can't have cheesecake, in my opinion, without cheese.
0:36:38 > 0:36:42Cream cheese, curd cheese, about 500 grams, Mr King.
0:36:42 > 0:36:44We add a teaspoon of vanilla bean paste
0:36:44 > 0:36:48and get a member of the kitchen staff to mix it together.
0:36:48 > 0:36:49That'll be me.
0:36:50 > 0:36:53The rest of this recipe is easy peasy lemon squeezy.
0:36:55 > 0:36:59Sugar for sweetness, double cream for richness,
0:36:59 > 0:37:01cornflour to stop it splitting,
0:37:01 > 0:37:03and eggs to make it set.
0:37:03 > 0:37:05And then it's the start of the show!
0:37:05 > 0:37:08Our strawberries, macerated in Polish vodka!
0:37:08 > 0:37:11This is a baked cheesecake, it's what I would call a proper cheesecake.
0:37:11 > 0:37:14Some people now call it a New York style cheesecake.
0:37:14 > 0:37:16The Polish have been eating it long before then.
0:37:16 > 0:37:18It's one of their favourite puddings.
0:37:18 > 0:37:20Absolutely, but maybe it was the Polish migrants
0:37:20 > 0:37:23that went to New York that took the cheesecake with them.
0:37:23 > 0:37:26To guarantee an even cook, we're going to bake our cheesecake
0:37:26 > 0:37:29to beat all cheesecakes in a bain-marie, or water bath.
0:37:31 > 0:37:32Could you, dear heart?
0:37:35 > 0:37:38You are pushing your flaming luck.
0:37:38 > 0:37:42And don't jiggle it in your buggy. Good man.
0:37:42 > 0:37:43I'll murder Myers.
0:37:47 > 0:37:51Fill your bain-marie to an inch from the top with boiling water.
0:37:51 > 0:37:57So the bain-marie, one hour 15 minutes, 180 degrees.
0:37:57 > 0:38:00And be careful. Crumbs!
0:38:04 > 0:38:06Dave!
0:38:06 > 0:38:08- Ow! - Up wi' you, man!
0:38:12 > 0:38:15Oh, that looks good. Well done.
0:38:15 > 0:38:18Right, now, this is the residue from the macerated strawberries.
0:38:18 > 0:38:21I'm going to take that with some strawberry jam,
0:38:21 > 0:38:23we're going to render it down to a glaze.
0:38:23 > 0:38:26Meanwhile, can you half strawberries for me?
0:38:29 > 0:38:32- Shall we start to decorate?- Yes.
0:38:32 > 0:38:37Now, don't rush this bit. It should look as good as it tastes.
0:38:37 > 0:38:41And the jammy boozy glaze should help with both.
0:38:41 > 0:38:44- Whoa-ho-ho-ho!- Get in.
0:38:48 > 0:38:52- BOTH: Ohh! - Man.- Oh, man!
0:38:52 > 0:38:54Yes.
0:38:54 > 0:38:57Mate, it's an unadulterated triumph.
0:38:57 > 0:39:00- Oh! It is, it is. It's two of their finest products.- Yes.
0:39:00 > 0:39:02And one of their finest traditions,
0:39:02 > 0:39:05and you know, I think we've done it justice.
0:39:05 > 0:39:06So do I, so do I.
0:39:07 > 0:39:09Well, it's goodnight for me.
0:39:09 > 0:39:11- And it's goodnight from him. - BOTH: Goodnight.
0:39:13 > 0:39:16We're ticking off the classics of Polish food, Kingy!
0:39:16 > 0:39:18- Baked cheesecake.- Tick!
0:39:18 > 0:39:22- Home-made Polish sausages. - Tick, tick!
0:39:22 > 0:39:26- Authentic gingerbread. - Oh, tick, tick, tick!
0:39:26 > 0:39:29Proper pierogi.
0:39:29 > 0:39:31That's four ticks already.
0:39:31 > 0:39:33So what's left?
0:39:33 > 0:39:36Next up, mate, the secret of the special grass
0:39:36 > 0:39:39that goes into every bottle of bison grass vodka.
0:39:39 > 0:39:41HORN TOOTS
0:39:43 > 0:39:46It's the last leg of our road trip.
0:39:46 > 0:39:50And we're heading east to the Bialowieza primeval forest.
0:39:51 > 0:39:55But there's a place en route where we want to stop first.
0:39:55 > 0:39:58It's a place which commemorates the darker side of Polish history
0:39:58 > 0:40:02and it's sometimes called The Place That God Forgot.
0:40:02 > 0:40:06We both feel it's important to stop and pay our respects
0:40:06 > 0:40:07to those who died here.
0:40:09 > 0:40:14This is the former site of the Nazi extermination camp Treblinka,
0:40:14 > 0:40:18where nearly a million Jews were systematically murdered.
0:40:25 > 0:40:28In October 1943, with the Russians advancing,
0:40:28 > 0:40:31the Nazis eradicated all traces of the camp.
0:40:31 > 0:40:36But the Poles were not prepared to let these people be forgotten
0:40:36 > 0:40:39and created this remarkable memorial.
0:40:39 > 0:40:43It says here, Dave, that the extermination policy affected
0:40:43 > 0:40:47all members of the Jewish nation, from babies to old men.
0:40:47 > 0:40:50So 900,000 people came in here to die.
0:40:50 > 0:40:54The Nazis even built a station frontage with fake timetables
0:40:54 > 0:40:56to convince the new arrivals
0:40:56 > 0:40:59that this was a rest stop on their promised journey east.
0:40:59 > 0:41:02And they were stopping off to freshen up and have a shower,
0:41:02 > 0:41:04which was exactly the opposite.
0:41:04 > 0:41:07They were pushed into gas chambers.
0:41:07 > 0:41:10They weren't...they didn't even look at them as human beings.
0:41:10 > 0:41:13- They couldn't have, Dave. - No, they couldn't, they couldn't.
0:41:16 > 0:41:17Well, mate, I guess this is the platform.
0:41:17 > 0:41:20Right, so I think the train would pull up here.
0:41:21 > 0:41:24Look at the length of the platform.
0:41:24 > 0:41:28- How many people would be on this? - Thousands.
0:41:28 > 0:41:30What was it they called it as well? Was it...?
0:41:30 > 0:41:34- The Road to Heaven. Yeah.- It wasn't, it was the road to the gas chambers.
0:41:42 > 0:41:46This must be where the trains came from, Dave, all the countries.
0:41:51 > 0:41:53It is beyond horror.
0:41:53 > 0:41:56It is. It is beyond horror.
0:41:59 > 0:42:02Have you seen where the Jewish people put stones on
0:42:02 > 0:42:03instead of flowers?
0:42:08 > 0:42:10Everybody's equal, everybody has...
0:42:10 > 0:42:15They have their own spark of life. How dare somebody else dictate
0:42:15 > 0:42:18that they're not even entitled to survive,
0:42:18 > 0:42:22even that their history wasn't worth anything.
0:42:22 > 0:42:25- No, no. - Thousands of years of culture.
0:42:27 > 0:42:30- But it has survived.- It has. - That's the thing, it has survived.
0:43:02 > 0:43:06You know what I'm trying to take from this, that there was
0:43:06 > 0:43:09nearly a million people who had their lives taken from them?
0:43:09 > 0:43:10We need to remember.
0:43:10 > 0:43:13What never ceases to astound me
0:43:13 > 0:43:18- is the tenacity of the human spirit and the faith in hope.- Yes.
0:43:18 > 0:43:20- There's always hope.- Yes.
0:43:20 > 0:43:24If everything else is taken away, there's always hope,
0:43:24 > 0:43:25and do you know what?
0:43:25 > 0:43:27Nazi Germany didn't succeed.
0:43:27 > 0:43:28- No.- They didn't succeed.
0:43:41 > 0:43:43We're coming to the end of our road trip through Poland,
0:43:43 > 0:43:46but there's still one big treat ahead.
0:43:48 > 0:43:50Cos we're off in search of a rare ingredient
0:43:50 > 0:43:54used to flavour a gold medal award-winning vodka
0:43:54 > 0:43:58that's the taste and toast of Poland.
0:43:58 > 0:44:03It's an aromatic grass that grows in the Bialowieza primeval forest,
0:44:03 > 0:44:06a UNESCO World Heritage Site, no less.
0:44:06 > 0:44:08And it's got bison in it, dude!
0:44:08 > 0:44:12The world's largest population of European bison.
0:44:12 > 0:44:16And they're after the same thing we are - the bison grass.
0:44:18 > 0:44:21We've arranged to join one of the very few families
0:44:21 > 0:44:23that are allowed to collect this wild grass.
0:44:25 > 0:44:29And in return, we've promised to cook them a Polish classic,
0:44:29 > 0:44:33a lip-smacking stew of meat and cabbage called bigos.
0:44:36 > 0:44:38Flipping heck!
0:44:38 > 0:44:40Oh, wow!
0:44:40 > 0:44:42- This...- It's yours.
0:44:42 > 0:44:44- Is it?- Yeah.
0:44:44 > 0:44:46- Simon James King...- Yeah?
0:44:46 > 0:44:52You've been poorly. I want you to have the best 24 hours of your life.
0:44:52 > 0:44:54I've got a cake!
0:44:54 > 0:44:58This is the czar's train. It may have got a new bed, like.
0:44:58 > 0:45:00- It's fabulous.- It is.
0:45:00 > 0:45:02- And we're going to cook bigos. - Yeah?
0:45:02 > 0:45:05- And we're going to go for bison grass vodka.- Oh, what's not to love?
0:45:05 > 0:45:08- This is yours. I want you to be special.- Brilliant.
0:45:08 > 0:45:10BOTH: Mmm!
0:45:10 > 0:45:14- Nice cake!- Thing is, get the bigos on and have an early night,
0:45:14 > 0:45:16cos we have to get up quite early tomorrow...
0:45:16 > 0:45:18- Uh-huh.- ..cos we have to get up at four o'clock
0:45:18 > 0:45:19to pick the bison grass.
0:45:19 > 0:45:22Anyway, spit-spot, let's go and cook bigos
0:45:22 > 0:45:24and have an early night in your wonderful suite.
0:45:24 > 0:45:27I'm going to flamin' murder you.
0:45:27 > 0:45:29We've saved the best for last.
0:45:29 > 0:45:33A deliciously hearty stew, loved by every Pole.
0:45:33 > 0:45:35It's the mighty bigos.
0:45:35 > 0:45:37Look at that.
0:45:37 > 0:45:40Now, this may not be one for the vegetarians.
0:45:40 > 0:45:43In fact, I don't think it's going to work with Quorn!
0:45:43 > 0:45:48For centuries, bigos has been made with whatever meat you had to hand.
0:45:48 > 0:45:51But pork belly and smoked sausage are an absolute must.
0:45:52 > 0:45:56Sausage for later, and smoky meat for later.
0:45:56 > 0:45:58We'll put the smoky meat in after.
0:45:58 > 0:46:01Now, what we're going to do is start to cook the meat.
0:46:01 > 0:46:04Once this starts the colour off, we just keep adding meat.
0:46:04 > 0:46:06It's brilliant.
0:46:06 > 0:46:08# Oh, how lovely cooks the meat
0:46:08 > 0:46:10# Oh, how lovely cooks the meat
0:46:10 > 0:46:11# When I get back home to eat
0:46:11 > 0:46:13# Oh, how lovely cooks the meat.
0:46:13 > 0:46:15# I smell it faraway
0:46:15 > 0:46:17# And I've thought of it all day
0:46:17 > 0:46:18# She's cooking the meat for me
0:46:18 > 0:46:21# What a meal it's going to be. #
0:46:21 > 0:46:23There are no rules when cooking a bigos.
0:46:23 > 0:46:24The bigos is what you make it.
0:46:24 > 0:46:29We're in the woods, so we're going to use some dried porcini mushrooms.
0:46:30 > 0:46:35While the mushrooms soak, I'm frying onions, juniper berries,
0:46:35 > 0:46:38and caraway seeds in butter, which'll give it
0:46:38 > 0:46:40that classic taste of Poland.
0:46:40 > 0:46:42Poland means "people of the land,"
0:46:42 > 0:46:46and bigos captures that perfectly with a mix of meat and cabbage.
0:46:46 > 0:46:48Half pickled cabbage, half fresh.
0:46:48 > 0:46:52It's just like making a nice little bed for it.
0:46:52 > 0:46:55Then we need some chopped tomatoes on top.
0:46:55 > 0:47:00Indeed, the etymology of the word bigos means "slashed" or "chopped."
0:47:00 > 0:47:04- Also, it can mean confused. - So, you could call...
0:47:04 > 0:47:07- You're a bit bigos on occasions, you!- Completely!
0:47:09 > 0:47:11The delicacy is just in the flavour.
0:47:11 > 0:47:15It's so good, because what's important about a great bigos
0:47:15 > 0:47:18is that you taste every layer of meat. You taste it all.
0:47:18 > 0:47:21It's not just a big muddy, meaty substance -
0:47:21 > 0:47:23you taste the pork, you taste the beef.
0:47:23 > 0:47:24That's the whole thing about it.
0:47:24 > 0:47:28- It is a symphony, and you still want to hear the flute.- You do.
0:47:28 > 0:47:30Add stock.
0:47:30 > 0:47:33Now just pop it into a preheated oven at log mark three
0:47:33 > 0:47:37for anywhere between 20 and 40 minutes.
0:47:37 > 0:47:42Unlike ours, bigos is usually a perpetual stew
0:47:42 > 0:47:46topped up daily with whatever meat and cabbage is available.
0:47:46 > 0:47:49Hey, who's this?
0:47:49 > 0:47:51HE BLOWS ON FLUTE
0:47:53 > 0:47:55I've got it! I've got it!
0:47:55 > 0:47:58- Jethro Tull, Living In The Past. - Yes!- Wahey!
0:47:58 > 0:48:01'Right, that's enough of living in the past.
0:48:01 > 0:48:02'Let's crack on with the future, dude.'
0:48:02 > 0:48:05The future of our bigos.
0:48:05 > 0:48:06It's looking great, actually.
0:48:06 > 0:48:08Oh, look at that baby.
0:48:11 > 0:48:13Now for the next stage,
0:48:13 > 0:48:15we add fresh cabbage,
0:48:16 > 0:48:19the dried mushrooms.
0:48:20 > 0:48:23And not forgetting the mushroomy water.
0:48:25 > 0:48:29The smoked meat and that wonderful Polish sausage.
0:48:30 > 0:48:33And top it off with grated apple.
0:48:35 > 0:48:37It's a bigos, it's not a little-os.
0:48:37 > 0:48:38Lid on.
0:48:38 > 0:48:42That goes back in the oven for a couple of hours.
0:48:42 > 0:48:45'But the dish is best cooled and then recooked
0:48:45 > 0:48:47'to intensify the flavours.'
0:48:47 > 0:48:49'So we'll be giving it another hour tomorrow
0:48:49 > 0:48:52'because we're going to serve it to the bison grass folk
0:48:52 > 0:48:54'to say a big thank you.'
0:48:54 > 0:48:55I've just had a thought.
0:48:55 > 0:48:57- There's a lot of wildlife in these woods.- Yes.
0:48:57 > 0:49:01That wouldn't be good if a bear came round and nicked wor bigos.
0:49:01 > 0:49:03If a bear comes round, he can have that bigos.
0:49:03 > 0:49:06- Well, I'm not asking for it back, I'll tell you.- No.
0:49:08 > 0:49:09Right-ho, time for bed.
0:49:09 > 0:49:12Oh, it's our last sleep in Poland, boo-hoo!
0:49:14 > 0:49:16COCKEREL CROWS
0:49:16 > 0:49:19It's four in the morning and I'm bright-eyed and bushy-tailed
0:49:19 > 0:49:21cos today, we're going to see for ourselves
0:49:21 > 0:49:26how the unique ingredient of bison grass vodka is harvested.
0:49:26 > 0:49:29Hey! How did you sleep?
0:49:29 > 0:49:31Brilliant. It's a good idea this.
0:49:31 > 0:49:32The sleep of the czars.
0:49:32 > 0:49:35But, you know, this is so special what we're doing, Si.
0:49:35 > 0:49:37- There are only five families in this whole area...- Right.
0:49:37 > 0:49:39..that can gather the bison grass.
0:49:51 > 0:49:55The Poles have been flavouring their vodka with the bison grass
0:49:55 > 0:49:58from this forest for over 600 years.
0:49:59 > 0:50:01And it is still picked by hand.
0:50:12 > 0:50:15'We're joining Kristina and her mum, Maria,
0:50:15 > 0:50:17'who have been collecting this elusive grass
0:50:17 > 0:50:19'since they were girls.'
0:50:20 > 0:50:24'As well as Lukasz, an official forest guide.'
0:50:24 > 0:50:25Well, this lady is one of the chosen few
0:50:25 > 0:50:28who is allowed to pick and find the bison grass,
0:50:28 > 0:50:30which goes in the bison grass vodka.
0:50:30 > 0:50:34We're about eight mile into the interior of the National Forest.
0:50:34 > 0:50:36It's wonderful.
0:50:36 > 0:50:38We will follow this gorgeous woman.
0:50:41 > 0:50:43LAUGHTER
0:50:47 > 0:50:49I love this!
0:50:51 > 0:50:55'D'you know, I reckon our subtitles are having a little joke!'
0:50:56 > 0:50:58It all looks the same, the grass.
0:50:58 > 0:51:01I feel like Dr Livingstone here.
0:51:01 > 0:51:05'The valuable wild grass only grows in a few parts of the forest.'
0:51:05 > 0:51:07Is that it?
0:51:07 > 0:51:08Is it?
0:51:08 > 0:51:11'Even if you know where to look, it's still hard to find!'
0:51:11 > 0:51:12How do you know?
0:51:12 > 0:51:15- Bison grass looks different. - It looks different.
0:51:15 > 0:51:16It has white pollen on the blades.
0:51:16 > 0:51:18Is this a bit?
0:51:18 > 0:51:20- No.- No!
0:51:20 > 0:51:23- What about that?- It's wider.
0:51:23 > 0:51:24- Right.- It's not easy to recognise
0:51:24 > 0:51:27that's why we have two specialists to do it.
0:51:27 > 0:51:30You'll never take the grass in your vodka for granted again,
0:51:30 > 0:51:32- would you Kingy? - Absolutely not, mate.
0:51:34 > 0:51:35Oh, yeah.
0:51:35 > 0:51:37Look, it's different.
0:51:37 > 0:51:39- It's spiky, isn't it?- Innit?
0:51:39 > 0:51:42'Back in the day legend has it that the grass gave you
0:51:42 > 0:51:44'the strength of a forest beast.'
0:51:44 > 0:51:49So if I eat this, will it give me the power and passion of a bison?
0:51:49 > 0:51:50GUIDE ASKS MARIA IN POLISH
0:51:50 > 0:51:52Yeah...
0:51:52 > 0:51:54THEY LAUGH
0:51:56 > 0:51:59- It tastes like bison grass vodka. - Does it?- Taste that.
0:51:59 > 0:52:01Wow, that's fabulous!
0:52:01 > 0:52:03- No wonder the bison like eating it. - Yeah.
0:52:03 > 0:52:05It's an amazing flavour, it is.
0:52:05 > 0:52:09- It's kind of vanilla-y with... - Coconut.
0:52:09 > 0:52:12- Yeah, coconut. It's mad. - Mmm.- Beautiful.
0:52:12 > 0:52:15'But creating the unique taste of this vodka
0:52:15 > 0:52:18'isn't as simple as just popping a blade into a bottle.
0:52:18 > 0:52:23'So Maria's invited us to see what happens to the grass next.
0:52:23 > 0:52:25'Forget your big, industrial processes -
0:52:25 > 0:52:28'this is authentic, traditional.'
0:52:28 > 0:52:29Wow!
0:52:29 > 0:52:32This is a fragrant, secret chamber, isn't it?
0:52:33 > 0:52:35So, what happens next, Maria?
0:52:35 > 0:52:37SHE RESPONDS IN POLISH
0:52:40 > 0:52:43- So when you have fresh grass... - Yes.- ..taken from the forest,
0:52:43 > 0:52:45- you need to have it on the storage here.- Yes.
0:52:45 > 0:52:49You need to flip it over twice a day.
0:52:49 > 0:52:51'The grass is dried for three weeks,
0:52:51 > 0:52:54'then turned into a tincture to flavour the vodka,
0:52:54 > 0:52:56'with only the most beautiful blades
0:52:56 > 0:52:58'reserved for decorating the bottles.'
0:52:59 > 0:53:03You know, Si, I love it that we've unravelled the story
0:53:03 > 0:53:05of bison grass vodka.
0:53:05 > 0:53:07The way that that piece of grass is picked in the woods.
0:53:07 > 0:53:09It's dried somewhere like this
0:53:09 > 0:53:11and then, basically, it goes all over the world.
0:53:11 > 0:53:15That's a little bit of Poland, mate, right across the planet. Lovely.
0:53:15 > 0:53:17MARIA RESPONDS IN POLISH
0:53:17 > 0:53:19SI CHUCKLES
0:53:19 > 0:53:20Aw...
0:53:20 > 0:53:22'We may have found the bison grass,
0:53:22 > 0:53:26'but we can't leave without seeing the actual animal ourselves.
0:53:26 > 0:53:29'The trouble is there's only 520 of them roaming wild
0:53:29 > 0:53:33'in over 3,000 square miles of forest.
0:53:33 > 0:53:35'So we'd have to be David Attenborough to spot one.'
0:53:36 > 0:53:39So what we thought we'd do is bring you here to what, in effect,
0:53:39 > 0:53:43is the forest park because after the First World War,
0:53:43 > 0:53:45they were nearly extinct.
0:53:45 > 0:53:49So what this park is doing is creating a gene pool
0:53:49 > 0:53:52in case anything like that happens again.
0:53:54 > 0:53:57'Thanks to the tenacious Poles and other conservationists,
0:53:57 > 0:53:59'this breeding centre within the forest
0:53:59 > 0:54:02'has helped rebuild the stock of European bison
0:54:02 > 0:54:05'from just 50 or so captive animals.
0:54:05 > 0:54:06'And, in so doing,
0:54:06 > 0:54:10'saved Europe's largest land animal from extinction.'
0:54:11 > 0:54:13Do you know, you do have a look.
0:54:13 > 0:54:15- Do you think? Of a bison?- Mmm.
0:54:17 > 0:54:19Look, look, look.
0:54:19 > 0:54:22# Beauty and the beast... #
0:54:23 > 0:54:24No, I don't.
0:54:24 > 0:54:27- You do, you look dead hard when you do that?- You reckon.
0:54:29 > 0:54:32Right, let's get back to the famous and delicious Polish stew!
0:54:35 > 0:54:37- It's all meat.- The bigos is on.
0:54:37 > 0:54:40Do you know, the legend has it there was a king of Poland,
0:54:40 > 0:54:43Wladyslaw Jagiello.
0:54:43 > 0:54:45In 1385, it could have been in these very woods,
0:54:45 > 0:54:49he came with his game, put it in a pan and created bigos.
0:54:49 > 0:54:52It could be an urban myth. It's like the Earl of Sandwich making butties,
0:54:52 > 0:54:55- but I'm sure my father made them before then.- Aye, yeah.
0:54:55 > 0:54:58Tell the ladies and gentlemen what was in bigos.
0:54:58 > 0:55:01Well, I'll tell you. Cabbage and lots of everything else.
0:55:01 > 0:55:03- Brilliant. - That's about it, isn't it?
0:55:03 > 0:55:07- Fundamentally.- Flatbreads - I've been knocking them out like a good 'un. Look at them!
0:55:07 > 0:55:10I think we should leave the bikes here and have a party!
0:55:10 > 0:55:12But, you know for every good party,
0:55:12 > 0:55:15you need music - cue music.
0:55:16 > 0:55:20MUSIC COMMENCES
0:55:20 > 0:55:22Wah! Now, you see.
0:55:22 > 0:55:25You think this might be a cheap overdub, mightn't you,
0:55:25 > 0:55:28with some recorded band somewhere.
0:55:28 > 0:55:31No! It's a Hairy Bikers show - not with Dave and I.
0:55:31 > 0:55:33Have a look at that! Look!
0:55:33 > 0:55:35MUSIC AND SINGING
0:55:44 > 0:55:46See...told you.
0:55:57 > 0:55:59Yay!
0:55:59 > 0:56:01That was brilliant.
0:56:01 > 0:56:05- Lukasz.- Yeah. - What's Polish for "food's ready"?
0:56:05 > 0:56:06Um, we call "obiad".
0:56:06 > 0:56:09Obiad! Obiad! Obiad!
0:56:09 > 0:56:12Flipping heck, it's like a stampede! Hold on.
0:56:12 > 0:56:13Right, super.
0:56:15 > 0:56:19So this is the perfect, perfect character of the bigos.
0:56:19 > 0:56:22All of the meat has kind of just melted into one another.
0:56:22 > 0:56:24It's so succulent and tender.
0:56:24 > 0:56:27And all of the big pieces like the sausage
0:56:27 > 0:56:28and the pieces of ham,
0:56:28 > 0:56:32have kept their integrity so there's something to chew on.
0:56:32 > 0:56:34This is the moment of truth for the bigos, mate.
0:56:34 > 0:56:36- It certainly is. - Have we pulled it off?
0:56:36 > 0:56:40- Ah!- What do you reckon?- Mm, mm.
0:56:40 > 0:56:43I think she's saying this bigos is as good as my grandmother's
0:56:43 > 0:56:46and she's cooked bigos since 1573.
0:56:46 > 0:56:47This is the best I've tasted.
0:56:49 > 0:56:51That's the great thing about bigos.
0:56:51 > 0:56:53It's warm, it's friendly.
0:56:53 > 0:56:55It's about celebration and friends
0:56:55 > 0:56:57and everybody eating together.
0:56:57 > 0:56:59And that...
0:56:59 > 0:57:01That's Poland on a plate.
0:57:01 > 0:57:03Na zdrowie!
0:57:07 > 0:57:10SINGING AND MUSIC
0:57:13 > 0:57:17You know, Si, this has to be the most diverse trip that we've done.
0:57:17 > 0:57:20It was full of surprises, full of hospitality,
0:57:20 > 0:57:21full of generosity.
0:57:21 > 0:57:23I love the generosity of Poland.
0:57:23 > 0:57:26Do you know what though, Dave? I think it's a beautiful country
0:57:26 > 0:57:28and the food is fantastic.
0:57:28 > 0:57:30What was your favourite thing to eat?
0:57:30 > 0:57:33Do you know what? Bigos. What about you?
0:57:33 > 0:57:34Pierogi.
0:57:34 > 0:57:36I'm a devil for a dumpling!
0:57:36 > 0:57:38- And those sausages...- Oooh.
0:57:38 > 0:57:41The family are just amazing.
0:57:41 > 0:57:44- You know when we were in Gdansk and we went to the shipyard?- Yes.
0:57:44 > 0:57:47- At that point, I kind of got Poland. - Yes.
0:57:47 > 0:57:49- The tenacity of the Poles.- Yeah.
0:57:49 > 0:57:50They were going,
0:57:50 > 0:57:53"OK, it doesn't matter what anybody else throws at us,
0:57:53 > 0:57:57"we still have an identity, we still want to do what we want to do
0:57:57 > 0:57:58"as a race of people."
0:57:58 > 0:58:00Yeah, it's a great country.
0:58:00 > 0:58:02- And we love it.- We do.
0:58:02 > 0:58:04BOTH: Next time!
0:58:04 > 0:58:07'Why go to one country when you can go to three!'
0:58:07 > 0:58:08We're going to have a lick at the future.
0:58:08 > 0:58:10I'd like licking the future.
0:58:10 > 0:58:13'We'll be eating our way through Lithuania...'
0:58:13 > 0:58:15Where will we put our crosses?
0:58:15 > 0:58:16'..Latvia...'
0:58:16 > 0:58:18This is a fish lovers' paradise.
0:58:18 > 0:58:20'..and Estonia!'
0:58:20 > 0:58:21Yee-ha!