0:00:03 > 0:00:08Meet the Robshaws - Brandon, Rochelle, Miranda, Ros and Fred.
0:00:11 > 0:00:12Let's go!
0:00:12 > 0:00:15For one summer, this food-loving family is embarking
0:00:15 > 0:00:19on an extraordinary time-travelling adventure to discover how
0:00:19 > 0:00:21a post-war revolution in what we eat,
0:00:21 > 0:00:23has transformed the way we live.
0:00:24 > 0:00:28That is just amazing. Look at them!
0:00:28 > 0:00:30Britain has gone from meagre rations to
0:00:30 > 0:00:32ready-meals at the touch of a button in just 50 years.
0:00:32 > 0:00:34Blip, blip, blip, blip, blip.
0:00:34 > 0:00:36But how has this changed our health, our homes...
0:00:36 > 0:00:39We've got a pull-out larder!
0:00:39 > 0:00:40..and our family dynamics?
0:00:40 > 0:00:41Can't do it any more.
0:00:41 > 0:00:43This is what would make a woman break.
0:00:45 > 0:00:47To find out, the Robshaws are going to shop,
0:00:47 > 0:00:50cook and eat their way through history.
0:00:50 > 0:00:53It's 1974! Whoa!
0:00:55 > 0:00:57I think that is enough sugar now though, darling.
0:00:57 > 0:00:59No, I only put hardly any on!
0:00:59 > 0:01:03Starting in 1950, their own home will be their time machine...
0:01:03 > 0:01:05Oh, my goodness!
0:01:05 > 0:01:08This carpet hurts my eyes. Who designed that?
0:01:08 > 0:01:10Someone who was colour-blind.
0:01:10 > 0:01:14Fast-forwarding them through a new year each day,
0:01:14 > 0:01:17as they experience, first hand, the culinary fads, fashions
0:01:17 > 0:01:19and gadgets of each age.
0:01:22 > 0:01:25Last time, the family lived through the austerity of the '50s.
0:01:25 > 0:01:27No!
0:01:27 > 0:01:31No, in the '50s, they had to just eat what was there. Try it.
0:01:32 > 0:01:36This week, they enter the 1960s space age...
0:01:36 > 0:01:38Oh, my goodness!
0:01:39 > 0:01:42Look, look, look at them! Have you seen 'em?
0:01:42 > 0:01:45..as they discover how our changing relationship with
0:01:45 > 0:01:48food has shaped all of our lives.
0:01:48 > 0:01:49Dog food.
0:01:49 > 0:01:51No, it's a poo ring!
0:01:54 > 0:01:58The food was pretty strange. It was still pretty British.
0:01:58 > 0:02:00It's '62, come on, can we not get some flavour?
0:02:12 > 0:02:15It's the second phase of our time-travel adventure
0:02:15 > 0:02:19and the Robshaws' functional '50s house has been transformed
0:02:19 > 0:02:21into a comfortable 1960s home,
0:02:21 > 0:02:26full of mod-cons that speak to Britain's booming economy.
0:02:26 > 0:02:30The kitchen has even expanded to reflect the average family
0:02:30 > 0:02:31home of the era.
0:02:31 > 0:02:34Food historian, Polly Russell, and I, are back to see what the
0:02:34 > 0:02:36'60s holds in store for the Robshaws.
0:02:41 > 0:02:44No, we've come to the wrong house.
0:02:44 > 0:02:46This is it and isn't it an improvement?
0:02:46 > 0:02:49This is not a place that you'd mind spending time in.
0:02:49 > 0:02:52No, as long as you didn't have a problem with baby blue.
0:02:52 > 0:02:56It's just not such a cell, with just a sort of different use of space.
0:02:56 > 0:02:57Yeah, that's right.
0:02:57 > 0:03:01It's all been organised to be much more ergonomic.
0:03:01 > 0:03:05Just look at the number of journey's she's making.
0:03:05 > 0:03:08Scientists actually mapped how far women walked
0:03:08 > 0:03:10when they were preparing food.
0:03:10 > 0:03:12Look out! The milk's boiling!
0:03:12 > 0:03:14There, not bad, was it?
0:03:14 > 0:03:17Not bad? It was dreadful.
0:03:17 > 0:03:19I counted 20 journeys.
0:03:19 > 0:03:21And the kitchen is fitted, isn't it?
0:03:21 > 0:03:25It is fitted and the design of this kitchen is supposed to be
0:03:25 > 0:03:30helping the woman and making her life much more easy.
0:03:30 > 0:03:33New plastic surfaces and utensils make keeping kitchens clean
0:03:33 > 0:03:37much easier and there are advances in other areas too.
0:03:37 > 0:03:40There's a significant increase in the amount of food that's
0:03:40 > 0:03:43- available...- Oh, is there? - So have a look in the cupboard.
0:03:43 > 0:03:46- Quite a lot more processed branded food.- Uh-huh.
0:03:46 > 0:03:51So, lots of, sort of, tinned beef and pasta and beans and an awful
0:03:51 > 0:03:54lot of meals which can just be opened from a can and served.
0:03:54 > 0:03:55Yeah, you're right.
0:03:55 > 0:03:59This is the era of technology coming into the kitchen to save labour.
0:03:59 > 0:04:02You've got an electric kettle and an electric toaster, even a
0:04:02 > 0:04:05great ham-fisted clutzy old bloke can make toast in a thing like that.
0:04:05 > 0:04:08Yeah, I'm not sure how much he would make toast, cos, obviously,
0:04:08 > 0:04:10it's better if you can get someone else to do it for you.
0:04:10 > 0:04:13And what's Rochelle going to do with all this free time?
0:04:13 > 0:04:14Well, although she's got the gadgets,
0:04:14 > 0:04:17although she's got the convenience food, she's still spending
0:04:17 > 0:04:22seven to nine hours a day cleaning and cooking and making sure
0:04:22 > 0:04:26the kitchen keeps looking as perfect and pristine as it does now.
0:04:28 > 0:04:32After her 1950s experience, kitchen drudgery will come as no surprise to
0:04:32 > 0:04:37Rochelle, who worked 11 hours a day to feed and look after her family.
0:04:38 > 0:04:4115-year-old Ros and big sister, Miranda, were expected to
0:04:41 > 0:04:44follow in their mum's footsteps.
0:04:44 > 0:04:47And university lecturer, Brandon became a classic '50s dad,
0:04:47 > 0:04:49waited on at every meal.
0:04:51 > 0:04:54Now it's time for the Robshaws to step into the '60s.
0:04:57 > 0:05:00I want to see what happens next,
0:05:00 > 0:05:03I want to see how the role might expand.
0:05:03 > 0:05:07I'm really looking forward to having more interesting foods,
0:05:07 > 0:05:09having a little bit more freedom.
0:05:09 > 0:05:11I'm looking forward to the '60s.
0:05:11 > 0:05:15I'm hoping that I'll have a chance to be in the kitchen.
0:05:15 > 0:05:18For six weeks, the Robshaws are swapping their modern
0:05:18 > 0:05:20diet for the food of the past.
0:05:20 > 0:05:23This time they're eating strictly '60s style,
0:05:23 > 0:05:26with every day bringing a new year and a new experience.
0:05:30 > 0:05:32Whoa!
0:05:35 > 0:05:37It looks like I'm dead and stuffed!
0:05:37 > 0:05:41We've got a TV. Wow! Oh, gosh, that's just like the one I had.
0:05:43 > 0:05:45Ah, we've got some singles, as well.
0:05:45 > 0:05:47Oh, The Beatles.
0:05:47 > 0:05:48Singles were small.
0:05:48 > 0:05:50It does feel lounge-y, doesn't it?
0:05:50 > 0:05:52- That's cos it's a... - Lounge!
0:05:56 > 0:05:59Oh, my goodness! Oh, my goodness!
0:05:59 > 0:06:00This is just brilliant!
0:06:00 > 0:06:03It's so much brighter than the '50s, isn't it?
0:06:03 > 0:06:04And it's fitted, it's fitted.
0:06:04 > 0:06:08All these surfaces are very shiny, aren't they? Shiny and new.
0:06:08 > 0:06:10In fact, it's hurting my eyes a bit.
0:06:10 > 0:06:14Oh, isn't that clever, a hand-held blender than we've got here.
0:06:15 > 0:06:18- Wow!- Ooh!
0:06:18 > 0:06:21There's considerably more in there than in the '50s.
0:06:21 > 0:06:26That is the food cupboard of a more affluent society.
0:06:26 > 0:06:30What I'm looking for and what I can't see, is the fridge.
0:06:30 > 0:06:33So I'm still quite surprised that it's 1960
0:06:33 > 0:06:37and there isn't a fridge, not even a tiny, tiny fridge.
0:06:39 > 0:06:42Wey-hey. Welcome to the '60s.
0:06:42 > 0:06:45And you all look amazing. I've never seen so much polyester in one place.
0:06:45 > 0:06:46It is, sort of, fairly scary
0:06:46 > 0:06:49if you get too close to this new toaster, you might melt.
0:06:49 > 0:06:52What do you think's going be best about the '60s?
0:06:52 > 0:06:53More sweets.
0:06:53 > 0:06:56More sweets, that's true. And there'll be more sugar.
0:06:56 > 0:06:58That's a fairly key thing, you can probably get chocolate bars
0:06:58 > 0:07:00and various kinds of sweets.
0:07:00 > 0:07:03And as you know, I've got your manual here and it's going to be
0:07:03 > 0:07:07all about the national food survey and what people were really eating.
0:07:10 > 0:07:14Each year, from 1940 to 2000, thousands of families
0:07:14 > 0:07:16recorded every meal they ate over the course of a week
0:07:16 > 0:07:20for the national food survey, providing an extraordinary
0:07:20 > 0:07:22window into Britain's changing eating habits.
0:07:24 > 0:07:27The survey will guide the Robshaws through their 1960s diet.
0:07:29 > 0:07:32So what sort of meals are you expecting?
0:07:32 > 0:07:36Well I'd kind of hoped as the '60s goes on, we might get some
0:07:36 > 0:07:40more adventurous kind of foods, you know, like foreign foods.
0:07:40 > 0:07:42And what about you?
0:07:42 > 0:07:45More flavour, cos really the only flavour in the
0:07:45 > 0:07:48'50s was like salt and pepper. That's not really a flavour.
0:07:48 > 0:07:50It's not that exciting yet.
0:07:50 > 0:07:54It's gammon and Brussels sprouts and stewing steak and potatoes
0:07:54 > 0:07:56and sort of, you know, fairly straightforward ingredients.
0:07:56 > 0:07:58Quite a lot of cooking.
0:07:58 > 0:08:02It's about making your kitchen the lair of a domestic goddess.
0:08:02 > 0:08:04Do you think you're up to that?
0:08:04 > 0:08:06Well, I'll give it my best shot.
0:08:08 > 0:08:12Like 70% of married women in 1960, Rochelle will be a full-time
0:08:12 > 0:08:17housewife, while Brandon's kitchen duties are limited to tea making.
0:08:17 > 0:08:20It's really nice you're making me a cup of tea, Brandon.
0:08:20 > 0:08:21Well, that's all right, darling.
0:08:21 > 0:08:23I've waited ten years.
0:08:24 > 0:08:26Well, everything comes to her who waits.
0:08:28 > 0:08:31It's time to cook dinner and Rochelle and Miranda
0:08:31 > 0:08:34are lifting the menu straight out of the national food survey.
0:08:34 > 0:08:37OK, this is a family.
0:08:37 > 0:08:43Mum, 32, dad, 41, daughter, 13,
0:08:43 > 0:08:46daughter, 11, son, nine, and a daughter of seven.
0:08:46 > 0:08:50In Bradford north in 1960.
0:08:50 > 0:08:54Tea, corned beef hash, rice pudding, tea, milk and sugar.
0:08:59 > 0:09:03Why doesn't it open? Why doesn't it...?
0:09:04 > 0:09:06I'm not giving up.
0:09:06 > 0:09:09This is the modern world now, isn't it? Oh!
0:09:11 > 0:09:15Right, this time, I have this.
0:09:15 > 0:09:17No tin is safe now.
0:09:20 > 0:09:22Don't need this stupid key.
0:09:22 > 0:09:27Right, we're just having vegetables.
0:09:27 > 0:09:31Tinned meat was cheap and with food prices much higher than
0:09:31 > 0:09:34they are today, it was a 1960s family staple.
0:09:35 > 0:09:39The national food survey shows that families spent 28% of their
0:09:39 > 0:09:43weekly income on food, compared to as little as 12% today.
0:09:44 > 0:09:48- God, it looks actually horrible. - Yeah.
0:09:48 > 0:09:52Rice pudding was a big thing of my childhood.
0:09:52 > 0:09:55I do think it's a good way to use up milk before it, sort of, goes off.
0:09:55 > 0:09:57But I don't know if mum did it cos we didn't have a fridge,
0:09:57 > 0:09:59I don't know.
0:09:59 > 0:10:02Maybe that's why a fridge means such a lot to me.
0:10:08 > 0:10:10Oh, that looks nice and colourful.
0:10:11 > 0:10:13It does, it smells good.
0:10:13 > 0:10:15This was made by a woman in Bradford.
0:10:17 > 0:10:21I like the vegetables, but I don't like the meat.
0:10:21 > 0:10:24- What, you don't like this lovely corned beef?- No.
0:10:24 > 0:10:27You could actually have this in the '50s. Yeah.
0:10:27 > 0:10:29It's kind of the same.
0:10:29 > 0:10:32There's been so sudden dramatic change.
0:10:33 > 0:10:35Same dinner, different dinner time.
0:10:36 > 0:10:40In the '50s, most people had taken their main meal at midday, but
0:10:40 > 0:10:44in the '60s, more families shifted this meal to the early evening.
0:10:45 > 0:10:48That is another important social change, isn't it?
0:10:48 > 0:10:51The fact that now, in the '60s we're all sitting eating together.
0:10:51 > 0:10:54You're not, kind of, eating, behind my back like you did in the '50s.
0:10:54 > 0:10:57I didn't eat behind your back.
0:10:57 > 0:11:02I feel impressed with my new kitchen, I think it looks modern.
0:11:02 > 0:11:04But I'm still in it.
0:11:04 > 0:11:07I'd be more impressed with my kitchen if I wasn't in it.
0:11:07 > 0:11:10To be honest, maybe it was good you being in the kitchen for longer,
0:11:10 > 0:11:13because you can learn how to open the cans.
0:11:14 > 0:11:18The first meal we've had was pretty '50s, which you expect
0:11:18 > 0:11:20because it didn't just change overnight,
0:11:20 > 0:11:26but I hope that there'll be a much wider range of foods soon.
0:11:36 > 0:11:41It's a new day which means a new year for the Robshaws.
0:11:41 > 0:11:44So I've got one or two things here to make breakfast
0:11:44 > 0:11:45- a bit more exciting. - Tony, the tiger!
0:11:45 > 0:11:47Coco Pops 1961, that appeared.
0:11:47 > 0:11:51Do you want to have a butchers at the Coco Pops which comes with
0:11:51 > 0:11:54- an exciting toy? - I just want that toy.
0:11:54 > 0:11:58Yeah, go on, you try and find it. The toy's not actually in there.
0:11:58 > 0:12:01You only need to collect 15 tokens, which, in your case,
0:12:01 > 0:12:05it'll be about 1985 by the time we get to the toy.
0:12:05 > 0:12:08The reason that people started eating these things,
0:12:08 > 0:12:10was because advertisers cottoned on, at that stage,
0:12:10 > 0:12:13that the person to go for was the kids. You know, you lot.
0:12:13 > 0:12:16Hush, hush, what can you hear? You can't hear...
0:12:16 > 0:12:20By targeting children directly, '60s cereal ads were playing a new
0:12:20 > 0:12:22marketing game - pester power.
0:12:22 > 0:12:24Rice Krispies, they're saying,
0:12:24 > 0:12:29"We're fresh and we're crisp and we're nice Rice Krispies."
0:12:29 > 0:12:32In the national food survey, there's strong evidence that people
0:12:32 > 0:12:35were eating cereal for supper quite a lot, which is just sort of
0:12:35 > 0:12:39what you do with a new food, that you've got to eat it all the time.
0:12:39 > 0:12:42- Can we do that?- No.- Why not?
0:12:42 > 0:12:45- Yeah, dad, why not? - You're being stern 1950s dad.
0:12:45 > 0:12:46Yeah, I'm being a bit austere.
0:12:48 > 0:12:52Britain's cereal consumption soared by 47% over the decade,
0:12:52 > 0:12:54along with children's sugar intake.
0:12:54 > 0:12:57- That's enough, Fred. - He's having a second bowl.
0:12:57 > 0:12:58Are you eating because you're hungry,
0:12:58 > 0:13:01as people had done for the whole of human history up to this point,
0:13:01 > 0:13:04or are you eating because this stuff is being sold to you hard
0:13:04 > 0:13:09- with cartoon characters and lots of sugar?- Second one.
0:13:09 > 0:13:12So it's not just sugary cereal that people got at breakfast.
0:13:12 > 0:13:14They got a new kind of bread.
0:13:14 > 0:13:18This is squishy, white, sliced bread made by the Chorleywood process.
0:13:20 > 0:13:23In 1961, baking scientists at Chorleywood, Hertfordshire,
0:13:23 > 0:13:25redesigned the humble loaf.
0:13:27 > 0:13:30By adding extra yeast, fat and additives
0:13:30 > 0:13:33and kneading the dough in high speed mixers, they slashed traditional
0:13:33 > 0:13:37production times and created soft loaves that stayed fresh for days.
0:13:40 > 0:13:43An instant hit, today, 80% of British bread,
0:13:43 > 0:13:46brown and white, is made using the Chorleywood process.
0:13:47 > 0:13:50You can imagine someone, you know, arriving home in 1962,
0:13:50 > 0:13:53opening it up, wow, it's already sliced, it's really squishy,
0:13:53 > 0:13:55it's really sweet, easy to put in the toaster.
0:13:55 > 0:13:57It does look modern.
0:13:57 > 0:13:59It's the sort of bread you'd take into space.
0:13:59 > 0:14:02Yes. If I was taking a sandwich into space, yeah.
0:14:02 > 0:14:05- Which they had to! - Through the helmet, like that.
0:14:05 > 0:14:09- So, do you want to eat some? - Yeah.- Go on, tuck in.
0:14:09 > 0:14:13The thing about this bread, though, it does make good toast, doesn't it?
0:14:13 > 0:14:16How do you feel about the end of your daily walk to the baker's shop?
0:14:16 > 0:14:19What am I replacing it with? What am I doing?
0:14:19 > 0:14:22Cleaning. Yeah, maybe I'm doing more cleaning.
0:14:26 > 0:14:28But there's no housework today.
0:14:31 > 0:14:34I've arranged for Brandon and Rochelle to dine out at a restaurant
0:14:34 > 0:14:38for the first time since their time-travelling adventure began.
0:14:39 > 0:14:41What do you think of the motor, then?
0:14:41 > 0:14:45- I think it's lovely, Brandon. - It's beautiful, yeah.- Yeah.
0:14:45 > 0:14:49Before the 1960s, eating out usually meant a simple meal at a pub
0:14:49 > 0:14:51or a fish and chip shop.
0:14:54 > 0:14:56High quality restaurants were few.
0:14:56 > 0:15:00The 1961 Good Food Guide listed only 70 outside London.
0:15:02 > 0:15:06But with a third of households now car owners and families enjoying
0:15:06 > 0:15:10more disposable income, Britain's dining out habits were changing.
0:15:17 > 0:15:18Hello!
0:15:18 > 0:15:22Brandon's sister, Glynis, and her partner, Matt,
0:15:22 > 0:15:25are sharing this foray into fine dining 1961 style at,
0:15:25 > 0:15:29of all places, Newport Pagnell service station.
0:15:30 > 0:15:34And welcome to glamorous dining 1961.
0:15:35 > 0:15:37Hello, shall we go through?
0:15:38 > 0:15:40Polly will be their hostess with the mostest.
0:15:43 > 0:15:46Back in 1961 when motorways were only three-years-old,
0:15:46 > 0:15:48service stations were chic destinations,
0:15:48 > 0:15:51complete with silver service restaurants.
0:15:54 > 0:15:57So were you surprised being dropped off here, Rochelle?
0:15:57 > 0:15:58Yeah, I was.
0:15:58 > 0:16:00I mean, I could imagine going to, like, a Little Chef,
0:16:00 > 0:16:03but I didn't, sort of, like equate that with a fine dining experience.
0:16:03 > 0:16:08Well, in 1961, this was somewhere to come in your car on your modern
0:16:08 > 0:16:12motorway to, sort of, display that you're part of the modern world.
0:16:13 > 0:16:18This is the 1961 Newport Pagnell version of wine,
0:16:18 > 0:16:21which disappointingly for you is non-alcoholic,
0:16:21 > 0:16:24because service stations were not given licenses by local
0:16:24 > 0:16:28authorities even though there were no drink-drive laws at the time.
0:16:28 > 0:16:31So this would have been disappointing for people
0:16:31 > 0:16:33coming out to dine here when they would have been used to
0:16:33 > 0:16:38getting tanked up before having a nice drive.
0:16:38 > 0:16:41- Enjoy the wine. - Thank you. Cheers everybody.
0:16:41 > 0:16:44- Cheers.- Cheers, guys. - Cheers, thanks, Brandon.
0:16:44 > 0:16:47That's your meal, probably the best meal you've ever
0:16:47 > 0:16:50had in a service station, I should think. Enjoy your meal.
0:16:50 > 0:16:52- Lovely, thank you. - Thank you.
0:16:52 > 0:16:55The last time I got taken to a service station,
0:16:55 > 0:16:57I got an Eccles cake.
0:16:57 > 0:17:02- So this is better? - This is better.- Vastly superior.
0:17:04 > 0:17:07It does feel quite a, sort of, grand experience.
0:17:07 > 0:17:09I'm really enjoying it.
0:17:09 > 0:17:12Well, it was a rare treat I would have thought.
0:17:12 > 0:17:15But it's meat with two veg. People are going out to, sort of,
0:17:15 > 0:17:18eat familiar food that they could have had at home.
0:17:18 > 0:17:21It's acceptable to the British palate, isn't it?
0:17:21 > 0:17:23It's not challenging.
0:17:24 > 0:17:28- But it was very nice, wasn't it? - It's lovely.
0:17:28 > 0:17:31Fine dining continued to increase in popularity throughout the '60s
0:17:31 > 0:17:35and by 1969, the number of fancy restaurants listed in the
0:17:35 > 0:17:38Good Food Guide had nearly quadrupled.
0:17:40 > 0:17:41What do you think?
0:17:41 > 0:17:46- Well, is this the sort of thing you'd now expect at home?- Well, yeah.
0:17:46 > 0:17:50In an ideal world, yeah this is where I'm setting the bar.
0:17:54 > 0:17:58Just got back from the service station for a meal
0:17:58 > 0:18:03and it struck me that it must be like people going up
0:18:03 > 0:18:08the shard these days and having a fantastic experience there.
0:18:09 > 0:18:12It must have felt so modern.
0:18:24 > 0:18:27It's a new year and I'm sending the Robshaws the kitchen
0:18:27 > 0:18:30appliance of their dreams, courtesy of a chef who remembers
0:18:30 > 0:18:35the day in 1962, when this gadget changed his family's life.
0:18:35 > 0:18:39- Hello.- Oh, wow! - You must be Brandon!- Yes, I am.
0:18:39 > 0:18:41- You look great!- Thanks very much. - I'm Dave.
0:18:41 > 0:18:44- Are you Dave the hairy biker? - Yeah!- Welcome, come in.
0:18:44 > 0:18:46Yeah, can't wait to see your kitchen.
0:18:47 > 0:18:52- Hello! Rochelle?- Yes, it is. - Dave.- Hi, Dave.- Pleased to meet you.
0:18:52 > 0:18:55- Hi.- This must be Miranda? Hello, Dave, pleased to meet you.
0:18:55 > 0:18:58- Gosh, this is a complete time capsule, isn't it?- Yeah.
0:18:58 > 0:19:00It certainly is, yes.
0:19:00 > 0:19:03- Oh, show us your pantry. - Oh, excuse me!
0:19:05 > 0:19:08Funnily enough, it doesn't bring back too many memories
0:19:08 > 0:19:10because I grew up in a two-up, two-down,
0:19:10 > 0:19:14so my kitchen in 1962 was a bit primitive compared to this one.
0:19:14 > 0:19:17I was five-years-old and there was an event that happened
0:19:17 > 0:19:19that changed all our lives and I think, you know,
0:19:19 > 0:19:21we can do a bit more updating in this kitchen.
0:19:21 > 0:19:24Do you want to go and get Rosalind and Fred?
0:19:24 > 0:19:27Yeah, will do, OK. Fred! Ros!
0:19:27 > 0:19:29Look, Fred, look who's here.
0:19:29 > 0:19:32Well, have I got a surprise for you lot.
0:19:32 > 0:19:34Go on, cover your eyes up!
0:19:35 > 0:19:37- Ta-da!- Oh!- Oh, wow.
0:19:39 > 0:19:41- Isn't it lovely? - Oh, my goodness me.
0:19:41 > 0:19:45- That's nice. - That's so cool.
0:19:45 > 0:19:48- Cheese. - Oh, look at that.
0:19:48 > 0:19:51It's really going to revolutionise my life.
0:19:51 > 0:19:54Well, you're part of the lucky few, because in 1962 there was only
0:19:54 > 0:19:57one household in three had a refrigerator.
0:19:57 > 0:20:00I'll tell you what though, this looks over to you, Brandon,
0:20:00 > 0:20:03- being the man of the house.- I think this is a job for the man, isn't it?
0:20:03 > 0:20:05Rochelle, do you want to come with me and we'll discuss
0:20:05 > 0:20:07- the art of cold cookery. - Oh, yes, please.
0:20:07 > 0:20:11And we'll leave Brandon to wrestle with this.
0:20:11 > 0:20:14- Get your bike revved up. - See you later.
0:20:14 > 0:20:15All right, have fun.
0:20:15 > 0:20:19So, now we've got to work out how to get that in there.
0:20:21 > 0:20:23Will it, actually...
0:20:23 > 0:20:27It won't actually... Will it fit?
0:20:27 > 0:20:28It's fine there.
0:20:28 > 0:20:31Rochelle's fridge comes with its very own cookbook,
0:20:31 > 0:20:35a guide to making the most of this exciting new appliance.
0:20:36 > 0:20:37What do you fancy choosing?
0:20:37 > 0:20:40Well, I quite like the idea of the garland of peas,
0:20:40 > 0:20:46cos I like the idea of a garland of peas, and the lamb in mint jelly.
0:20:46 > 0:20:48There's green food colouring in that,
0:20:48 > 0:20:50so it's going to look a pretty psychedelic table.
0:20:50 > 0:20:53Right, so it's all going to be a green menu.
0:20:53 > 0:20:55- Look at that. - It's a bit of a clash.
0:20:55 > 0:20:57It's like Kew Gardens, innit?
0:20:57 > 0:21:00Right, we need... So shall we do everything as per the recipes
0:21:00 > 0:21:03- and just see what...?- Yes.
0:21:03 > 0:21:05I'll get the lamb and chop it up.
0:21:07 > 0:21:09That's it. Shall I drain it?
0:21:09 > 0:21:11Oh, yes, please. Oh, they're funny looking peas, aren't they?
0:21:11 > 0:21:13Tinned peas. They'll go in then.
0:21:14 > 0:21:16Peas go in ring.
0:21:16 > 0:21:20How many would this have fed? Oh, oh!
0:21:20 > 0:21:25Let's just all pour the peas down the hole. Hold on.
0:21:25 > 0:21:27Both of tonight's dishes involve gelatine,
0:21:27 > 0:21:31a setting agent that's quite hard to use without a fridge.
0:21:31 > 0:21:33Put it under the freezer where it's colder,
0:21:33 > 0:21:35my mother used to always say.
0:21:35 > 0:21:37Oh, it is cold, yeah.
0:21:37 > 0:21:39Rochelle, you're going to love this device.
0:21:39 > 0:21:41Now it's the '60s,
0:21:41 > 0:21:44now all you've got to do is sit around for three hours while it sets.
0:21:44 > 0:21:47- How do you feel?- Well, I think to myself, what will I do?
0:21:47 > 0:21:48What will I do in that time?
0:21:48 > 0:21:51Perhaps I'll read a magazine or perhaps I'll crochet myself
0:21:51 > 0:21:52a jumper or something.
0:21:52 > 0:21:56So, maybe, the fridge is what brought women's liberation?
0:21:56 > 0:21:58You get a fridge and then you burn your bra!
0:21:58 > 0:22:01That's it. In the fridge, it would take a long time...
0:22:03 > 0:22:05Well, the pop man used to come once a week
0:22:05 > 0:22:09and now you've got a fridge, your pop will never be warm.
0:22:10 > 0:22:12How cool's that?
0:22:12 > 0:22:14- Cheers, guys.- Cheers.
0:22:24 > 0:22:26Ew!
0:22:29 > 0:22:32Maybe it'll taste nicer than it looks.
0:22:32 > 0:22:37We used to make lollies out of this in the new fridge.
0:22:37 > 0:22:41- Whoa!- Urgh!
0:22:41 > 0:22:44- What is that, Rochelle? - Dog food?
0:22:44 > 0:22:46- No.- What is appearing?!
0:22:48 > 0:22:50- Smells like dog food. - It's a pea ring.
0:22:50 > 0:22:51Actually smells like dog food.
0:22:51 > 0:22:53And what's that?
0:22:53 > 0:22:55This is from the cookbook.
0:22:55 > 0:22:57It's show-off food, it's food with a bit of pizzazz.
0:22:57 > 0:23:00- Oh, my God, that's weird. - Look at that.
0:23:00 > 0:23:02- That's fantastic.- So you could never eat this
0:23:02 > 0:23:04- before you had a refrigerator. - That's true.
0:23:04 > 0:23:07- We'll be able to eat this all the time now.- Yeah.
0:23:07 > 0:23:10- It's tasty. - I'm not a fan of the jelly, though.
0:23:10 > 0:23:13Like, at all.
0:23:13 > 0:23:14I would certainly eat it again,
0:23:14 > 0:23:17but it's probably quite a lot of effort to prepare, isn't it?
0:23:17 > 0:23:22Surprisingly not. It's absolutely no effort whatsoever.
0:23:22 > 0:23:25Even though the food was pretty strange,
0:23:25 > 0:23:28it was still pretty British.
0:23:28 > 0:23:30Mint, maybe some lemon, you know, it wasn't
0:23:30 > 0:23:35very exotic and I think my palate does want a change.
0:23:35 > 0:23:37It's '62, come on, can we not get some flavour?!
0:23:45 > 0:23:47# When the moon hits your eye
0:23:47 > 0:23:51# Like a big pizza pie that's amore... #
0:23:51 > 0:23:55Ros, what does it say for 1963 national food surveys?
0:23:55 > 0:23:58Oh, that's so cool. Spaghetti bolognese.
0:23:58 > 0:24:00Ooh, fantastic.
0:24:00 > 0:24:02I guess it's our first foreign dish, isn't it?
0:24:02 > 0:24:04It doesn't feel foreign, though.
0:24:04 > 0:24:08Now it just feels kind of normal, but then it would have been exotic.
0:24:08 > 0:24:12An upsurge in package holidays to the Mediterranean, kick-started
0:24:12 > 0:24:14Britain's appetite for foreign cuisine.
0:24:16 > 0:24:19By 1963, over 3.5 million people were heading
0:24:19 > 0:24:22south annually for sun, fun and a whiff of exotic food.
0:24:22 > 0:24:25# When the stars make you drool
0:24:25 > 0:24:27# Just like a pasta e fasuli that's amore... #
0:24:27 > 0:24:30Back home, Elizabeth David's classic book on Mediterranean food
0:24:30 > 0:24:34inspired adventurous cooks to recreate these flavours.
0:24:35 > 0:24:371950, that was first published.
0:24:37 > 0:24:41In the '50s, it would have been out of my league to, sort of, make
0:24:41 > 0:24:42this kind of food.
0:24:42 > 0:24:47I don't think I would have had access to the ingredients.
0:24:47 > 0:24:50By 1964, all David's books were available in paperback
0:24:50 > 0:24:53and the ingredients were becoming more accessible too,
0:24:53 > 0:24:56although keen housewives still had to be resourceful.
0:24:57 > 0:25:00Olive oil was commonly used to treat earache
0:25:00 > 0:25:03and most easily found at a chemists.
0:25:03 > 0:25:04And buying Parmesan cheese
0:25:04 > 0:25:07and garlic meant a trip to an Italian deli.
0:25:10 > 0:25:13It's interesting to be making something that's not British
0:25:13 > 0:25:19and the fact that, you know, I'd have to go into, like, Soho or
0:25:19 > 0:25:24the west end to actually get hold of the ingredients, would be
0:25:24 > 0:25:27a really, really big, you know, thing to be doing.
0:25:32 > 0:25:35Today, it's Miranda who's venturing into Soho.
0:25:39 > 0:25:43In 1963, the majority of teenage girls left school at 15
0:25:43 > 0:25:46and in a golden age of nearly full employment,
0:25:46 > 0:25:48most walked straight into full-time jobs.
0:25:51 > 0:25:5317-year-old Miranda is about to start a shift at one
0:25:53 > 0:25:58of Britain's new, hip '60s hang-outs, an Italian coffee bar.
0:25:58 > 0:26:00Black Americano.
0:26:00 > 0:26:03There are two different generations going on at the moment.
0:26:03 > 0:26:05There's my mum who's still in the kitchen,
0:26:05 > 0:26:11then there's her daughter, me, and I have much more freedom.
0:26:13 > 0:26:15'60s teenagers had money too.
0:26:15 > 0:26:19A massive 70% of their wages was disposable income,
0:26:19 > 0:26:23more than at any time before or since, which they spent
0:26:23 > 0:26:28freely on music, fashion and going out, creating a new youth culture.
0:26:28 > 0:26:31This is yours, this is mine, shall we?
0:26:33 > 0:26:36- Urgh! - Mmm, what do you think of that?
0:26:36 > 0:26:39- The first time drinking espresso? - It's really horrible.
0:26:39 > 0:26:43- Really? Oh, my God!- OMG!
0:26:43 > 0:26:45You've had coffee before?
0:26:45 > 0:26:48Yeah, I've had coffee but it's really strong.
0:26:48 > 0:26:50- Well, that's why it's espresso. - OMG!
0:26:50 > 0:26:52OK, cafe latte, small takeaway.
0:26:52 > 0:26:55Even to me, having been born in the '90s,
0:26:55 > 0:26:57that cup of coffee was like nothing I've ever tasted.
0:26:57 > 0:26:58I was like, whoa!
0:26:58 > 0:27:01That's probably what latched people onto it,
0:27:01 > 0:27:03cos it's such a different flavour.
0:27:03 > 0:27:09Back home, Rochelle's also stirring up a pot full of foreign flavour.
0:27:09 > 0:27:12She's following in the footsteps of one of the national food
0:27:12 > 0:27:14survey's more adventurous cooks,
0:27:14 > 0:27:19a 48-year-old mother of two from the posh London suburb of Twickenham.
0:27:20 > 0:27:26Supper - spaghetti bolognese, home-made cake, tea, milk and sugar.
0:27:26 > 0:27:30There is now the sort of range of flavours that I'm using which
0:27:30 > 0:27:32I haven't been using, sort of, before.
0:27:32 > 0:27:35Like particularly the garlic and the basil and the olive oil
0:27:35 > 0:27:37and the spaghetti, of course, and the Parmesan.
0:27:37 > 0:27:39Actually, half of it.
0:27:39 > 0:27:40Ooh! Bolognese!
0:27:40 > 0:27:42- Oh, wow. - Got to say that looks...
0:27:42 > 0:27:45It's spaghetti! Is it spaghetti bolognese?
0:27:45 > 0:27:48- Yes,- it is. I'm just so excited. - Are you?- I really am.
0:27:48 > 0:27:50But wait a minute, Fred, wait till we've...
0:27:50 > 0:27:53We've got to wait. But, honestly, my mouth is watering.
0:27:53 > 0:27:54- Can we start?- Can we start?
0:27:54 > 0:27:56I hope it's nice.
0:27:56 > 0:27:58It's lovely.
0:27:58 > 0:28:01Do you think it's lovely, because it's the first meal
0:28:01 > 0:28:03we've had that tastes different?
0:28:03 > 0:28:05Yeah. Olive oil, garlic, Parmesan cheese.
0:28:05 > 0:28:08- And spaghetti. - Lovely rich flavours, aren't they?
0:28:08 > 0:28:11- Yeah.- And they're flavours we haven't had.- Yeah.
0:28:11 > 0:28:13- For the last 12 years.- Yes.
0:28:13 > 0:28:17I can see why this became a typical British family favourite.
0:28:17 > 0:28:20That's how good it is, people are actually scraping the dish.
0:28:20 > 0:28:24I can imagine just eating boring food and then to suddenly have that,
0:28:24 > 0:28:28must have been amazing, it must have been a taste revolution.
0:28:28 > 0:28:33And I think from here on in, is the start of more interesting foods.
0:28:33 > 0:28:36I feel like the '60s have really begun and it does feel like a big
0:28:36 > 0:28:39shift from the early '60s and the '50s now.
0:28:45 > 0:28:48Another day, another year.
0:28:48 > 0:28:49Time for the revolution in what we ate
0:28:49 > 0:28:52and where it came from, to really get going.
0:28:54 > 0:28:58Until 1964, food suppliers controlled the price of their goods,
0:28:58 > 0:29:02so wherever you shopped, the cost of food was broadly the same.
0:29:05 > 0:29:08But the Resale Prices Act passed in this year, abolished
0:29:08 > 0:29:10the suppliers' control and price wars began.
0:29:12 > 0:29:16This gave real advantage to big buyers, ie supermarkets.
0:29:16 > 0:29:18They were able to drive down prices.
0:29:18 > 0:29:20It meant that small buyers,
0:29:20 > 0:29:23individual retailers could not compete.
0:29:23 > 0:29:26Prior to 1964, supermarkets were thin on the ground
0:29:26 > 0:29:29and Rochelle has used only small local shops.
0:29:31 > 0:29:32Until now.
0:29:34 > 0:29:38- Hi.- Great to see you.- Yeah, you too.
0:29:38 > 0:29:44Welcome to shopping 1960s style, a completely new experience.
0:29:44 > 0:29:47- I've got a shopping list. - Yes, at the minute, it's small,
0:29:47 > 0:29:49but it might grow as I walk round the aisles.
0:29:49 > 0:29:52Yeah, you'll be tempted by all the new products. OK?
0:29:52 > 0:29:53Better take a wire basket.
0:29:56 > 0:29:59There's just so much to look at, isn't there?
0:29:59 > 0:30:01Isn't there just so much to look at.
0:30:01 > 0:30:03It's absolutely extraordinary.
0:30:04 > 0:30:07Given Rochelle's experience in the '50s, I think
0:30:07 > 0:30:11she's going to enjoy being able to make her own choices,
0:30:11 > 0:30:14having the freedom to take what she wants.
0:30:14 > 0:30:15Does this feel really different?
0:30:15 > 0:30:18Well, yeah, because when I went to the local shops
0:30:18 > 0:30:21and asked for whatever you wanted and they'd bring it to you,
0:30:21 > 0:30:25but this way, I am actually choosing what I want myself.
0:30:25 > 0:30:27There's so much choice. Yay!
0:30:28 > 0:30:30No, you're being silly now.
0:30:30 > 0:30:32- That's silly. - I'm going to stock up.
0:30:32 > 0:30:35I'm guessing we're going to be able to keep about 1% of this.
0:30:35 > 0:30:39And already I'm feeling tempted by other items that
0:30:39 > 0:30:40I might not have bought.
0:30:40 > 0:30:43So that means things like this.
0:30:43 > 0:30:46I think, oh, maybe I'll buy that as well since I'm here.
0:30:47 > 0:30:51Does this bring back any memories of going shopping when you were a kid?
0:30:51 > 0:30:55- Well, I remember going to the first big supermarket with my mum.- Do you?
0:30:55 > 0:30:57- Yeah, I do. - It must have looked really dazzling
0:30:57 > 0:31:00- the fact that you weren't used to it.- Yeah.
0:31:00 > 0:31:02If you've just been going to a corner shop where you know
0:31:02 > 0:31:05the person inside the shop and they're saying, you know,
0:31:05 > 0:31:07"This is what I've got for you today, Mrs Robshaw,"
0:31:07 > 0:31:11or, you know, "This is your usual."
0:31:11 > 0:31:15And then suddenly there's nobody to give you your usual.
0:31:17 > 0:31:21Usual is it? In the back room?
0:31:23 > 0:31:27Tesco and Sainsbury's were at the forefront of Britain's 1960s
0:31:27 > 0:31:31self-service boom, when numbers of supermarket stores shot up from
0:31:31 > 0:31:34fewer than 600 to nearly 3,500 by the end of the decade.
0:31:37 > 0:31:41At the same time, a fifth of independent grocers closed,
0:31:41 > 0:31:43unable to compete with the choice
0:31:43 > 0:31:46and prices on offer in the supermarket aisles.
0:31:47 > 0:31:51- Hey, look what I've found. Frozen chicken.- Wow.
0:31:51 > 0:31:54Look at that, that's the first time we've had it in this experience.
0:31:54 > 0:31:55It is.
0:31:55 > 0:31:59Supermarkets didn't just supply the demand, sometimes they created it
0:31:59 > 0:32:02by making once unattainable foods, affordable for all.
0:32:04 > 0:32:07Not many years ago the chicken was an expensive
0:32:07 > 0:32:10luxury for special occasions only.
0:32:10 > 0:32:12But today, it's an easily available
0:32:12 > 0:32:15and comparatively cheap food ready to be popped into the oven.
0:32:17 > 0:32:21Chicken became an everyday item in the '60s after Sainsbury's
0:32:21 > 0:32:24engaged a handful of poultry suppliers to transform
0:32:24 > 0:32:28small-scale British chicken farming into a massive industry.
0:32:31 > 0:32:34I'm meeting John Maunder, one of the original suppliers
0:32:34 > 0:32:38challenged by Sainsbury's to up production.
0:32:38 > 0:32:42The introduction to volume production of chicken was
0:32:42 > 0:32:48an American idea brought over to this country by Sainsbury directors.
0:32:48 > 0:32:53They saw the opportunity of a pre-packaged product
0:32:53 > 0:32:56such as a whole chicken, as being something that would
0:32:56 > 0:33:00fit in to this new style of supermarket, self-service store.
0:33:00 > 0:33:03And they led you to believe that as many chickens as you could
0:33:03 > 0:33:04- produce, they could sell?- Yes.
0:33:04 > 0:33:08The concept was, that if we produced it in large enough quantities,
0:33:08 > 0:33:09we could reduce the unit price.
0:33:09 > 0:33:13If we reduced the unit price, then people would be able to
0:33:13 > 0:33:16afford it and if they could afford it, they would buy more of it.
0:33:16 > 0:33:19And it was true, of course, because no sooner had
0:33:19 > 0:33:26we offered these affordable chicken, the demand grew.
0:33:26 > 0:33:29The new cheap chicken cost a third less and sales leapt from
0:33:29 > 0:33:33ten million chickens a year to 150 million in the space of a decade.
0:33:36 > 0:33:39And our love affair with chicken has continued to grow.
0:33:39 > 0:33:42Today, Britons eat around 800 million annually,
0:33:42 > 0:33:46accounting for more than half our total meat consumption.
0:33:48 > 0:33:50Closer to home, there was another source
0:33:50 > 0:33:54of culinary inspiration - television,
0:33:54 > 0:33:58as millions tuned into watch Fanny Cradock take the nation's
0:33:58 > 0:33:59cooking skills in hand.
0:34:03 > 0:34:05Jenny, do you know how to cook chips?
0:34:05 > 0:34:09Oh, yes, you just prepare the chips and fry them in boiling fat.
0:34:10 > 0:34:14- It's entertaining, isn't it?- Yes, it's like '60s Nigella.- Yeah.
0:34:14 > 0:34:18You must have an increased amount of leisure in order to, sort of,
0:34:18 > 0:34:19sit and watch this.
0:34:19 > 0:34:22Later in the series, her husband, Johnnie, used to appear
0:34:22 > 0:34:25and he used to be like her, sort of, kitchen helper,
0:34:25 > 0:34:28but she just kind of like bossed him about.
0:34:28 > 0:34:29Where are my egg whites?
0:34:30 > 0:34:32- Tried looking? - Well, since you're here,
0:34:32 > 0:34:35will you pour them into the bowl for me, please?
0:34:35 > 0:34:36Right.
0:34:37 > 0:34:39Now vanish.
0:34:40 > 0:34:42And so on with the lot.
0:34:42 > 0:34:47Bossy, but much-loved, Fanny was Britain's first TV celebrity chef.
0:34:48 > 0:34:53TV chefs are able to, sort of, get in this gap in the market
0:34:53 > 0:34:56because everyone's got a little bit more food and more
0:34:56 > 0:34:59labour-saving gadgets and they're like, "Oh what can I do with it?"
0:34:59 > 0:35:02And now there's this gap and TV chefs can come in and be like,
0:35:02 > 0:35:04"Yes, I can show you how."
0:35:11 > 0:35:13Since the start of this experiment in 1950,
0:35:13 > 0:35:18the Robshaws have been locked into the stereotypical roles of the past.
0:35:18 > 0:35:19Dad brings home the bacon...
0:35:21 > 0:35:22..and mum cooks it.
0:35:25 > 0:35:28But a big screen icon was sowing the seeds of change.
0:35:30 > 0:35:32In 1965, Michael Caine played spy
0:35:32 > 0:35:36and gourmet Harry Palmer in the hit film, The Ipcress File.
0:35:38 > 0:35:42In Palmer's hands, food was the ultimate tool of seduction,
0:35:42 > 0:35:44which helped entice men into the kitchen.
0:35:46 > 0:35:49I'm here to initiate Brandon into the joys of the culinary arts.
0:35:51 > 0:35:54This is a moment where we're going to have a slight
0:35:54 > 0:35:55revolution and things.
0:35:55 > 0:36:00So, this is going to be your first crack at cooking something.
0:36:00 > 0:36:02Brilliant. I feel absolutely delighted.
0:36:02 > 0:36:03I'm really looking forward to cooking.
0:36:03 > 0:36:06You're going to make a two-course meal for Rochelle,
0:36:06 > 0:36:10who's going to disappear and do something feminine.
0:36:10 > 0:36:12Oh! Oh, good luck in the kitchen...
0:36:12 > 0:36:15- Thanks very much.- ..with your gadget.- Thank you.
0:36:15 > 0:36:18Excellent.
0:36:18 > 0:36:22In their modern lives, Brandon regularly cooks family meals,
0:36:22 > 0:36:24but tonight's menu is very much dinner a deux.
0:36:26 > 0:36:32Blended vegetable soup. Chicken in a creamy sauce. Fresh asparagus.
0:36:32 > 0:36:35Potatoes, white wine.
0:36:35 > 0:36:36OK, so have a chop of that.
0:36:36 > 0:36:41There's no directions on, you know, how to chop it up, so...
0:36:41 > 0:36:43You're not going to even peel the onion?
0:36:43 > 0:36:45What do you suppose your father would have been
0:36:45 > 0:36:46doing in the kitchen in 1965?
0:36:46 > 0:36:48Oh, my dad couldn't do anything in the kitchen.
0:36:48 > 0:36:51I think he made coffee sometimes.
0:36:51 > 0:36:54He couldn't cook, he wasn't happy at all cooking,
0:36:54 > 0:36:55so he never got into that.
0:36:55 > 0:36:58He didn't know modern scientific things like peeling an onion?
0:36:58 > 0:37:01- No, this isn't working as well as it...- No, no, it's fine.
0:37:01 > 0:37:04So, listen, all these clearly defined roles that we've got in
0:37:04 > 0:37:07the '60s, has it been affecting your marriage in any way?
0:37:07 > 0:37:09No. No, I don't think it has.
0:37:09 > 0:37:12The only thing, I think, that it has affected, you know,
0:37:12 > 0:37:15Rochelle has been saying that she does actually need to spend
0:37:15 > 0:37:16less time in the kitchen now.
0:37:16 > 0:37:19So she's becoming dissatisfied as a result of things improving?
0:37:19 > 0:37:21In a sense, I think she is.
0:37:21 > 0:37:23I think she's just thinking, well, I've got all this time
0:37:23 > 0:37:26on my hands, I could do something, you know, more interesting.
0:37:26 > 0:37:29Rochelle, what would you like me to do to your hair today?
0:37:29 > 0:37:34Well, I think I probably would like to go high.
0:37:34 > 0:37:37Yeah, I just... As high as you can get it.
0:37:37 > 0:37:42- Right. Like Dusty high? - Dusty, high, yeah, yeah.- OK.
0:37:42 > 0:37:45In the '50s, women's magazines had focused on dispensing
0:37:45 > 0:37:47housekeeping advice.
0:37:47 > 0:37:49Now beauty tips were just as important.
0:37:52 > 0:37:56Between 1959 and 1966, the value of Britain's beauty market
0:37:56 > 0:38:00soared by 165% and many women used the housekeeping time
0:38:00 > 0:38:04they were saving, to make regular trips to the hairdresser.
0:38:05 > 0:38:07Roles and stuff are changing,
0:38:07 > 0:38:09like in the '50s you wouldn't have just been sitting in a salon
0:38:09 > 0:38:12having your hair done and you're doing that now.
0:38:12 > 0:38:14She's getting her hair done, she's not working.
0:38:14 > 0:38:16- No, she's getting her hair done. - Yeah.
0:38:16 > 0:38:18It's just having leisure time.
0:38:18 > 0:38:21Yeah, leisure time to make herself look good for Dad.
0:38:21 > 0:38:24Not to, sort of, go out and be her own woman.
0:38:24 > 0:38:28Do you think, I mean, probably then, as now, that cooking's
0:38:28 > 0:38:30different for men than it is for women?
0:38:30 > 0:38:31Yes, I suppose so.
0:38:31 > 0:38:35I think that when men cook, they're showing off and I think
0:38:35 > 0:38:37when women cook, then they're not doing it to be impressive
0:38:37 > 0:38:39they're just doing it to put a meal on the table.
0:38:39 > 0:38:41- That will certainly have been true of then...- Yeah.
0:38:41 > 0:38:42The idea that the men...
0:38:42 > 0:38:45I think, you know, that the man would cook some delicious,
0:38:45 > 0:38:47sort of, chicken in a velvety sauce with a glass of wine
0:38:47 > 0:38:50- and he's expecting something in return.- That's right.
0:38:50 > 0:38:52- I think we know what it is. - I think we know what it is!
0:38:54 > 0:38:57These styles were sometimes known as marriage-wreckers
0:38:57 > 0:39:01because once you're in bed, you don't want to mess your hair up.
0:39:01 > 0:39:04I wonder what Brandon will think of that
0:39:04 > 0:39:07after he's cooked a nice dinner.
0:39:07 > 0:39:09He won't cook again, will he?
0:39:10 > 0:39:12I'll have another ten years in the kitchen
0:39:12 > 0:39:14because I changed my hairstyle.
0:39:17 > 0:39:20- OK, you ready to see it? It looks amazing.- I'm ready.
0:39:20 > 0:39:25- Look.- Oh, my goodness me! That's absolutely fantastic!
0:39:26 > 0:39:30Wow, no, I can understand why they're called marriage wreckers.
0:39:30 > 0:39:32No-one's getting their hands on this.
0:39:32 > 0:39:34Don't want to mess that up, yeah.
0:39:34 > 0:39:38# The look of love... #
0:39:38 > 0:39:40- So here's to your success in the kitchen.- Cheers.
0:39:40 > 0:39:42- Here's to your success in the hairdressers.- Yeah.
0:39:42 > 0:39:44Where'd you go, anyway?
0:39:44 > 0:39:46Oh, I went to a little place round the corner.
0:39:46 > 0:39:49How did you find the kitchen?
0:39:50 > 0:39:52I actually found it hard work.
0:39:52 > 0:39:55That cooker's not that easy to use, there's only two rings really
0:39:55 > 0:39:57you can use and they just get super-hot.
0:39:57 > 0:40:01I am actually really impressed with how you've dealt with all that,
0:40:01 > 0:40:03just got on and cooked some great meals.
0:40:03 > 0:40:05I think that's really what women do though, isn't it?
0:40:05 > 0:40:08- That's what women do.- They don't start complaining about the cooker.
0:40:08 > 0:40:11You're right, whereas I've just spent ten minutes going on
0:40:11 > 0:40:12and on about what I...
0:40:12 > 0:40:15- I'm going to go and get the soup now.- Right, OK.
0:40:15 > 0:40:17Oh, I haven't taken this off yet.
0:40:22 > 0:40:24POTS CRASH
0:40:24 > 0:40:27Brandon! You all right?
0:40:29 > 0:40:33Very, very nice to have a meal cooked for me for, sort of,
0:40:33 > 0:40:36after what feels like it's been like a really, really long time.
0:40:36 > 0:40:40- Do you want me to serve you? - Yeah, please, yeah.
0:40:40 > 0:40:46I've been feeling still quite pulled down by the kitchen
0:40:46 > 0:40:50and getting my hair done and then coming back and somebody
0:40:50 > 0:40:57actually doing something for you, did have this enormous lifting effect.
0:40:57 > 0:41:00- Look at that.- It's ages since I've had an After Eight.
0:41:00 > 0:41:05So sophisticated, isn't it? Who knows what will happen after eight?
0:41:13 > 0:41:14A new day and a new year.
0:41:17 > 0:41:22It's 1966 and like 32 million people across the UK, the Robshaws
0:41:22 > 0:41:26are getting ready to watch England play Germany in the World Cup final.
0:41:27 > 0:41:29That looks good.
0:41:29 > 0:41:32To help them celebrate the occasion, I've sent another
0:41:32 > 0:41:34'60s food forged in the white heat of technology.
0:41:37 > 0:41:39Ew, it's meat!
0:41:39 > 0:41:43- Oh, my goodness, yes. - Oh, my goodness!
0:41:43 > 0:41:44These are Vesta meals.
0:41:44 > 0:41:48These are dried meals that you can make in 20 minutes.
0:41:48 > 0:41:50There's loads of 'em!
0:41:50 > 0:41:52It's a totally new kind of food, isn't it?
0:41:53 > 0:41:55This is the chef...
0:41:55 > 0:41:58and cook the paella and it took him four hours.
0:41:58 > 0:42:01Vesta meals used a technology first developed for army rations.
0:42:01 > 0:42:05Food was freeze-dried into tiny pieces that only needed water
0:42:05 > 0:42:07and heat to reconstitute.
0:42:07 > 0:42:10This is the wife who cooked and served that wonderful Vesta
0:42:10 > 0:42:13paella and she did it all in 20 minutes.
0:42:13 > 0:42:16An instant meal and an instant hit.
0:42:16 > 0:42:20In 1966, Sainsbury's alone sold nearly half a million boxes.
0:42:23 > 0:42:25Look at that, that's our meal.
0:42:25 > 0:42:27It's not cooking, it's opening and stirring.
0:42:27 > 0:42:29Yeah.
0:42:29 > 0:42:31Right. It's modern, it's clean, it's like...
0:42:31 > 0:42:35It just seems fast, like a really fast transition.
0:42:35 > 0:42:37- What's that?- Oh.
0:42:37 > 0:42:41And the type of food we were cooking and now suddenly we're doing this.
0:42:41 > 0:42:44- It happened quite fast. - That's Bobby Moore there.
0:42:44 > 0:42:46There's two Bobbys?
0:42:46 > 0:42:50Rochelle and Miranda are preparing beef curry and chicken chow mein
0:42:50 > 0:42:55for six, as Fred's cousin, Joe, has joined them for the match.
0:42:55 > 0:42:59For many British people, Vesta meals provided their first
0:42:59 > 0:43:00taste of non-European food.
0:43:04 > 0:43:07And look, that's how I remember it. Look at that!
0:43:09 > 0:43:11Look at them!
0:43:11 > 0:43:16- Look, look! Look at them, have you seen 'em?- Yeah.
0:43:16 > 0:43:20Look at it, seriously! That has just made my day.
0:43:20 > 0:43:23Supposed to be convenience food, it's not very convenient for me.
0:43:23 > 0:43:25It'd be more convenient for me to make a sandwich.
0:43:25 > 0:43:29No, but the thing is, it's probably quicker than any food
0:43:29 > 0:43:32they had then, even though it takes, like, half an hour.
0:43:32 > 0:43:35I must say this is the longest 20 minutes I've ever sat through.
0:43:35 > 0:43:36There's Bobby Moore, look.
0:43:39 > 0:43:42How could we mess up a Vesta meal?
0:43:42 > 0:43:45Look, that needs to be in a different pan, doesn't it?
0:43:45 > 0:43:47I didn't realise it could be so complicated.
0:43:47 > 0:43:50Well, the match will be over by the time this is served.
0:43:50 > 0:43:55Looks quite nice though, doesn't it? Want to try a bit?
0:43:55 > 0:43:59- Why not?- I just don't. - Why not?- I just don't!
0:43:59 > 0:44:00- Go on.- No!
0:44:02 > 0:44:03I bet you it's quite nice.
0:44:05 > 0:44:08- Is it?- No.
0:44:09 > 0:44:13- Oh.- Oh. Oh, wow.- Thank you.
0:44:13 > 0:44:17- It doesn't look as...- Don't worry about that, just get it in here.
0:44:17 > 0:44:20- What's...- What have I got? Get off! - Leave off!
0:44:20 > 0:44:22We need to get Heidi out.
0:44:22 > 0:44:24But it's not as nice as takeaway.
0:44:24 > 0:44:27We didn't really have takeaways back in the '60s,
0:44:27 > 0:44:29except for fish and chips.
0:44:29 > 0:44:32Oh, look! What's that dog doin' in here?
0:44:34 > 0:44:35< Miranda let the dog in.
0:44:38 > 0:44:41What do you think of this meal?
0:44:41 > 0:44:42I think the chow mein works better.
0:44:42 > 0:44:45This beef curry is actually a little bit dry and powdery.
0:44:45 > 0:44:47Are you disappointed?
0:44:47 > 0:44:50I am disappointed, actually. Was it fun to cook?
0:44:50 > 0:44:52Well, it took up a lot of pans, actually.
0:44:52 > 0:44:54It doesn't look like an instant meal.
0:44:54 > 0:44:57- It certainly wasn't instant in time. - Exactly.
0:44:57 > 0:44:58Missed half the match.
0:45:00 > 0:45:02What? They've scored?
0:45:02 > 0:45:05Did that ball cross the line? They've given the goal.
0:45:05 > 0:45:08From my angle, I could see that that didn't go in.
0:45:08 > 0:45:10< Mum can see round the TV!
0:45:11 > 0:45:17I'm sitting on the side and I can see that, that didn't go in.
0:45:17 > 0:45:21It makes a change to be eating in front of the telly, though.
0:45:21 > 0:45:22Don't you think it's a bit casual?
0:45:22 > 0:45:25Just cos we've got used to sitting and eating round the table.
0:45:25 > 0:45:28Now people aren't even listening to me when I talk.
0:45:28 > 0:45:30What is more important, the World Cup,
0:45:30 > 0:45:33a Vesta meal or what I'm about to say?
0:45:33 > 0:45:37I just don't see how watching the World Cup final and eating,
0:45:37 > 0:45:39how can that not be good?
0:45:39 > 0:45:42Yeah, some people are on the pitch, they think it's all over!
0:45:42 > 0:45:43It is now.
0:45:43 > 0:45:46And he just scored at exactly the right moment.
0:45:46 > 0:45:48Oh, my God. That's just amazing.
0:45:48 > 0:45:51So that means they won fair and square after all.
0:45:51 > 0:45:53Yeah, cos they got an extra goal that was legitimate.
0:45:53 > 0:45:55Oh, I am pleased.
0:45:59 > 0:46:01Honestly! I really feel quite relieved.
0:46:06 > 0:46:09Increasingly, people were also enjoying international flavours
0:46:09 > 0:46:10when they ate out.
0:46:12 > 0:46:16Chinese restaurants designed their menus for the British palate,
0:46:16 > 0:46:19offering omelette and chips alongside chop suey.
0:46:21 > 0:46:24And they were the '60s runaway hit.
0:46:24 > 0:46:26By the end of the decade, there were nearly 4,000 restaurants
0:46:26 > 0:46:31nationwide, compared with only 300 just over a decade earlier.
0:46:31 > 0:46:34Mmm. Mmm, mmm.
0:46:36 > 0:46:39We went to a Chinese restaurant which was really fun.
0:46:39 > 0:46:43The food was nice, great colours and different shapes
0:46:43 > 0:46:46and completely different from what we'd been having.
0:46:46 > 0:46:51The change within 15, 16 years, is enormous.
0:46:51 > 0:46:56The sense of the foreign, which was completely
0:46:56 > 0:46:59absent from the food of the '50s.
0:47:09 > 0:47:11Can you hear that?
0:47:12 > 0:47:16- They're doing it.- A bit. - They're doing it.
0:47:16 > 0:47:17TELEPHONE RINGS
0:47:17 > 0:47:21Hello? Yeah, hi.
0:47:21 > 0:47:22Bye.
0:47:25 > 0:47:26What was the message?
0:47:27 > 0:47:31It was a message from Giles. You'll never guess. Want to guess?
0:47:31 > 0:47:34- OK, I'm moving out. - Leave it out!- I am.
0:47:34 > 0:47:39- No, you're not.- I am! - You're not!
0:47:39 > 0:47:41Where are you going? I feel like crying.
0:47:41 > 0:47:44How can you just tell us this over the table?!
0:47:44 > 0:47:47What have we done to make you want to go?
0:47:47 > 0:47:48We're not good enough for you?
0:47:49 > 0:47:53You're just going to pack a bag and like walk out?
0:47:53 > 0:47:55You're not pregnant are you?
0:47:55 > 0:47:58La, la, la, la, la, la, la, la, la, la, la, la, la, la, la!
0:47:59 > 0:48:03By the late '60s, the social and sexual rule book was being torn up
0:48:03 > 0:48:08and many young people were leading lives unimaginable to their parents.
0:48:08 > 0:48:11This, ladies and gentlemen, is London.
0:48:11 > 0:48:12Swinging London it's been called,
0:48:12 > 0:48:16though some people might find a different adjective.
0:48:16 > 0:48:20Magazines encouraged women as young as 16 to leave home
0:48:20 > 0:48:23and live independently and landlords happily split large
0:48:23 > 0:48:25houses into bedsits to accommodate them.
0:48:28 > 0:48:31Ros has come to help Miranda settle into her new bedsit.
0:48:31 > 0:48:36- Oh, it's really nice. - It's so nice.
0:48:36 > 0:48:39- Ah, this is so cool. - It's lovely.
0:48:39 > 0:48:43- Oh, is this the cooker?- Cool! - Oh, my God, that looks dangerous.
0:48:43 > 0:48:47You can make fried eggs. Oh, look at this.
0:48:48 > 0:48:50That's good.
0:48:50 > 0:48:56Oh, I've just moved in and you've already started destroying it.
0:48:56 > 0:48:58I know how to put it back up, don't worry.
0:48:58 > 0:49:00Well, you do it then.
0:49:00 > 0:49:04- Where are you going to put the milk? - I have no idea.
0:49:04 > 0:49:06Maybe we just put it out the window.
0:49:06 > 0:49:08You don't put milk out the window!
0:49:08 > 0:49:12- I reckon it's better off out there than in here.- No, it's not.
0:49:12 > 0:49:15You're stupid and I don't care if you get milk poisoning.
0:49:15 > 0:49:19So, what do you want to make tonight?
0:49:19 > 0:49:22If the shops are shut, we can only use the stuff we've got
0:49:22 > 0:49:25and we haven't got very much.
0:49:26 > 0:49:29With no more than a single ring to cook on,
0:49:29 > 0:49:31life in a '60s bedsit didn't always swing.
0:49:32 > 0:49:35I've arranged for Katharine Whitehorn,
0:49:35 > 0:49:38author of bestselling '60s bedsit survival guide,
0:49:38 > 0:49:40Kitchen In The Corner, to share some tips.
0:49:40 > 0:49:44There was no question of having a fridge anywhere near, you
0:49:44 > 0:49:49had to keep the milk more or less cool out on the windowsill, which
0:49:49 > 0:49:52was all right, unless it got knocked over by a pigeon or something.
0:49:52 > 0:49:54I don't know whether you're thinking of doing much
0:49:54 > 0:49:57- cooking in your bedsitter? - Yeah, we are really.
0:49:57 > 0:50:00We were going to have some people over for dinner tonight,
0:50:00 > 0:50:01but we don't know what to cook.
0:50:01 > 0:50:04What kind of food do you like cooking?
0:50:04 > 0:50:06Or perhaps I should say, like eating best?
0:50:06 > 0:50:10In our bag of things, we've got a lot of vegetables.
0:50:10 > 0:50:12- Oh, that's terrific.- Yeah.
0:50:12 > 0:50:14You could make a ratatouille out of that.
0:50:14 > 0:50:16You cook everything together in one pot.
0:50:16 > 0:50:20Did you find that because there weren't as many takeaways,
0:50:20 > 0:50:23that you were forced to do more cooking?
0:50:23 > 0:50:25Mostly, if you wanted to eat you had to cook it,
0:50:25 > 0:50:27however badly you did it.
0:50:27 > 0:50:30And everybody is going to be so amazingly impressed that
0:50:30 > 0:50:33you've managed to cook them anything at all, that, if it isn't quite
0:50:33 > 0:50:38as marvellous as if they'd taken you to the Ritz, it doesn't matter.
0:50:38 > 0:50:39- Two onions.- Yeah.
0:50:39 > 0:50:41Two pimentos.
0:50:41 > 0:50:45The girls are following Katharine's recipe for one-pot ratatouille,
0:50:45 > 0:50:48a nod to Britain's growing confidence with foreign food
0:50:48 > 0:50:51which doesn't create much washing up.
0:50:51 > 0:50:54What I'm not really too keen on, is the fact that we're
0:50:54 > 0:50:56cooking in my bedroom.
0:50:56 > 0:50:58I don't like that idea and in future, I really don't think I'll
0:50:58 > 0:51:03cook, sort of, onions and garlic as an evening meal.
0:51:03 > 0:51:07Or even at all, because why would you want that in
0:51:07 > 0:51:10- where you're about to sleep?- I know.
0:51:10 > 0:51:14It just seems so dangerous to have this little, like, fire thing here.
0:51:15 > 0:51:19If you were a teenager in the '60s, it would be something very
0:51:19 > 0:51:22desirable, to do the whole bedsit thing.
0:51:22 > 0:51:25I feel much more independent than I did in the '50s.
0:51:25 > 0:51:29There's a massive difference, it's like two different lives.
0:51:31 > 0:51:36For me, I don't think this has been a terrifically good decade.
0:51:37 > 0:51:42The world feels that it is changing very, very fast
0:51:42 > 0:51:46and not for people of my generation.
0:51:47 > 0:51:51I think as a woman in the '60s in middle age,
0:51:51 > 0:51:54it does feel like a very defunct position to be in.
0:52:02 > 0:52:06- So cool.- So what's cooking? - It's ratatouille.
0:52:06 > 0:52:08Cool! Awesome.
0:52:08 > 0:52:11Yeah, and I'm actually really proud of us
0:52:11 > 0:52:18because we cooked it in that, on that, with that.
0:52:18 > 0:52:23I'm just curious to know, though, how many people would have actually
0:52:23 > 0:52:26- bothered to make a ratatouille in their bedsit.- It's nice.
0:52:26 > 0:52:29- It is nice, actually. - Is this the bread?
0:52:29 > 0:52:32- Yes.- That's cool packaging. Urgh, it's mouldy!
0:52:34 > 0:52:37- Did you know it was mouldy?- No!
0:52:37 > 0:52:39You're a terrible host.
0:52:40 > 0:52:45I've had it since 1962, so, to be honest, it kept pretty well.
0:52:59 > 0:53:02The family are seeing the swinging '60s out in style with a
0:53:02 > 0:53:06party celebrating Britain's growing hunger for all things foreign.
0:53:08 > 0:53:12It's in honour of an event celebrating European harmony that
0:53:12 > 0:53:14began only 11 years after World War II,
0:53:14 > 0:53:16the Eurovision Song Contest.
0:53:18 > 0:53:21And in 1969, British hopes are pinned on Lulu
0:53:21 > 0:53:23and her Boom Bang A Bang.
0:53:25 > 0:53:27- Hello Robshaws, hi.- Hi, Giles.
0:53:27 > 0:53:30Nice to see you, I'm glad the '60s have changed hugely
0:53:30 > 0:53:32- the role of the women in the home. - As you can see, yep.
0:53:32 > 0:53:34Your hair is having an exciting time.
0:53:34 > 0:53:37My hair is really having a great time, yeah.
0:53:37 > 0:53:39I'm keeping the lacquer business in business, yeah.
0:53:39 > 0:53:42- So you're coming to the Eurovision party?- I'll come to the party.
0:53:42 > 0:53:45I'll drink whatever fancy foreign cocktails you're making
0:53:45 > 0:53:48- and have a sniff, at least, of the canapes.- Can I get a cocktail?
0:53:48 > 0:53:51Yes, you can have lots and lots of alcohol,
0:53:51 > 0:53:54cos in 1969, there was a special exemption for ten-year-old boys.
0:53:54 > 0:53:58- Wa-hey!- Can't wait.
0:53:59 > 0:54:03Every Eurovision buffet dish comes from a popular cookbook of the day.
0:54:06 > 0:54:09Everything in the '60s moved very fast.
0:54:09 > 0:54:12It moved fast when we were living it, compared to the '50s
0:54:12 > 0:54:16and I think that's just because there's a lot more to do.
0:54:19 > 0:54:23- Hello.- Hi. Hi, Polly. - How are you?- All right, thank you.
0:54:23 > 0:54:24Getting ready for a party?
0:54:24 > 0:54:27Yes and you've arrived just in the nick of time.
0:54:31 > 0:54:35- We have got, it's a, like, Europe theme.- Right.
0:54:35 > 0:54:37So for Spain, we have, like, devilled eggs
0:54:37 > 0:54:41which is just eggs with mayonnaise in, I think.
0:54:41 > 0:54:44So what's the authentic Spanish ingredient that you put in it?
0:54:44 > 0:54:46- Paprika.- Anything else? - Nothing else.
0:54:46 > 0:54:48So have you started to see in the '60s,
0:54:48 > 0:54:51more influence of foreign food?
0:54:51 > 0:54:54Yeah, went out for a Chinese, a couple of years ago.
0:54:56 > 0:55:01And we had spaghetti bolognese, that was really nice.
0:55:01 > 0:55:03Even though we'd only been living in the '50s
0:55:03 > 0:55:05and '60s for not very long, all the change,
0:55:05 > 0:55:10it felt exciting, it was just nice to just have new flavours.
0:55:10 > 0:55:11Isn't that a cheerful sound?
0:55:14 > 0:55:15- Hello.- Hello!- Oh, hello.
0:55:23 > 0:55:26- Oh, my!- So how was the decade for you?
0:55:26 > 0:55:29Yeah, I think after the greyness of the '50s,
0:55:29 > 0:55:31it just felt like everything had kind of sprung to life.
0:55:31 > 0:55:34We're becoming more Europeanised.
0:55:34 > 0:55:36I do feel just a general, sort of, broadening of horizons,
0:55:36 > 0:55:37which is good.
0:55:37 > 0:55:40And what about Fred? I mean, how's he coping?
0:55:40 > 0:55:42I think he found the '60s easier than the '50s.
0:55:42 > 0:55:44He's always been energetic, perhaps a bit hyper
0:55:44 > 0:55:48and he was probably more so in the '60s.
0:55:48 > 0:55:51Now I don't know whether that was because the clothes themselves
0:55:51 > 0:55:54were sort of more informal and casual or whether it was the food.
0:55:54 > 0:55:56There's a lot more sugar in his diet.
0:55:57 > 0:56:02The 1960s saw the beginning of Britain's love affair with sugar.
0:56:02 > 0:56:05The National Food Survey reveals that our consumption
0:56:05 > 0:56:08of biscuits, cakes and pastries soared and we sprinkled
0:56:08 > 0:56:11nearly half a kilo of sugar on our food and drinks every week.
0:56:12 > 0:56:16And how's it been for you generally, the '60s, Rochelle? Can you tell me?
0:56:16 > 0:56:19I've personally found the '60s really hard.
0:56:19 > 0:56:22Whereas the '50s was about labour and about working,
0:56:22 > 0:56:26here in the '60s, you've got these gadgets, you've got the free time
0:56:26 > 0:56:31and you don't quite know what you're going to be doing with the free time.
0:56:31 > 0:56:35So, it's felt a very, sort of, uncomfortable decade for me.
0:56:35 > 0:56:37# Boom bang-a-bang bang
0:56:37 > 0:56:42# Boom bang-a-bang bang I love you... #
0:56:45 > 0:56:46OK, look this is the results.
0:56:50 > 0:56:52That's us!
0:56:55 > 0:56:58I think Lulu's won!
0:56:58 > 0:57:00Hooray, get in.
0:57:02 > 0:57:04Ah, she's so cute!
0:57:06 > 0:57:08So how do you think the '60s have been for the Robshaws?
0:57:08 > 0:57:12Well, surprisingly, I think it's been great for the kids
0:57:12 > 0:57:15and for Brandon, but really not great at all for Rochelle.
0:57:15 > 0:57:18Why not? She's got a beehive, she's got flowery dresses.
0:57:18 > 0:57:19What more could a woman ask?
0:57:19 > 0:57:22I think she's feeling trapped and depressed and slightly oppressed.
0:57:22 > 0:57:25You think it's actually grinding her down really, real Rochelle?
0:57:25 > 0:57:29I think it is, actually, and I just think she feels a bit sidelined.
0:57:29 > 0:57:33The biggest defining feature of the '60s for me, has been
0:57:33 > 0:57:35the generational gap.
0:57:35 > 0:57:39Because I really did feel like I was living a different
0:57:39 > 0:57:40life to the one my mum was.
0:57:40 > 0:57:42However glamorous she looked,
0:57:42 > 0:57:45she was still in the kitchen cooking and that was her job.
0:57:47 > 0:57:50This is the time for the young.
0:57:50 > 0:57:53It's like kicking off everything that went before, it's a
0:57:53 > 0:57:55totally different feel...
0:57:56 > 0:58:00That anything is possible, except me getting out the kitchen.
0:58:12 > 0:58:15Next time, the Robshaws groove into the 1970s.
0:58:17 > 0:58:19- Oh.- Oh.
0:58:19 > 0:58:22I'm not really sure what it tastes like.
0:58:22 > 0:58:24Where does the flour come out of? Oh!
0:58:25 > 0:58:30Got flour that comes out of heads, pickled onions with faces.
0:58:30 > 0:58:32It's like the whole kitchen is mocking me.