0:28:07 > 0:28:08They look amazing.
0:28:08 > 0:28:11'Thanks to award-winning Chinese chef Andrew Wong
0:28:11 > 0:28:12'for his chow mein parcels.'
0:28:12 > 0:28:14I'm dying to see what you think of this.
0:28:14 > 0:28:17Looking forward to it.
0:28:17 > 0:28:19Those noodles are lovely.
0:28:19 > 0:28:23Better than your puff pastry? Yeah. Er... Don't push it!
0:28:23 > 0:28:24'We've also got Lottie's parkin
0:28:24 > 0:28:27'baked to her great-grandmother's recipe.'
0:28:27 > 0:28:28Traditionally eaten on Bonfire Night
0:28:28 > 0:28:30but we eat it all year round in Yorkshire.
0:28:30 > 0:28:32The addition of the oatmeal works.
0:28:32 > 0:28:35That's the difference between a ginger and that, which I like.
0:28:35 > 0:28:37'Having come all the way down from Yorkshire