0:00:07 > 0:00:12'The Newcomen engine was the first successful steam engine in the world.
0:00:12 > 0:00:15'In front of you is a replica of it,
0:00:15 > 0:00:22'the original having been built for Lord Dudley in 1712... You're not interested, are you?
0:00:22 > 0:00:28'You breeze up here from the South... Oi! You in the leather jacket!'
0:01:10 > 0:01:13When Queen Victoria used to travel up to see Partick Thistle play,
0:01:13 > 0:01:18she had the blinds shut as she travelled through the Black Country
0:01:18 > 0:01:23so she wouldn't see or smell the acrid and poisonous smoke that belched from the chimneys.
0:01:23 > 0:01:31Now, most of that industry has gone and the planners have turned Dudley into a clean, modern town,
0:01:31 > 0:01:32just like any other.
0:01:35 > 0:01:38CHORAL MUSIC - MOZART
0:01:48 > 0:01:51I don't want to call my producer a plagiarist,
0:01:51 > 0:01:56but he nicked this piece of music from C4's excellent series, "A Truly British Coup",
0:01:56 > 0:02:00starring three of our best-known actors, Ray Mac-An'-Ally!
0:02:03 > 0:02:08"When Satan stood on Brierley Hill and far around him gazed,
0:02:08 > 0:02:12"He said, 'I never more shall feel at hell's fierce flames amazed.'"
0:02:19 > 0:02:24Now, a rare piece of film of the BBC's Programme Review Board(!)
0:02:24 > 0:02:26I KNEW it was wrong to mention Channel 4!
0:02:26 > 0:02:29Though because this is loosely a cookery programme,
0:02:29 > 0:02:33I must tell you where those packets with lyrical pictures of farms
0:02:33 > 0:02:35and smiling animals come from.
0:02:35 > 0:02:40In this case, it's the Birmingham meat market. Everything is used.
0:02:40 > 0:02:45"Why is there no monument to faggot in this land?
0:02:45 > 0:02:49"If it's good enough to eat, it's good enough to stand."
0:02:49 > 0:02:55Faggots are so important here that they merit national recognition.
0:02:55 > 0:02:59I've got the Faggot King here, Richard.
0:02:59 > 0:03:06You've got 30 seconds to tell me all about faggots and Black Country cooking,
0:03:06 > 0:03:12without mentioning the word "Black Country" once. I'll try!
0:03:12 > 0:03:18Here, in the AREA, we are very famous for our faggots and peas.
0:03:18 > 0:03:22In this part of the Black Country... That's one.
0:03:22 > 0:03:27..the faggots and peas are like Yorkshire Pudding is to Yorkshire.
0:03:27 > 0:03:32We're very proud of our traditional faggots and peas. Right.
0:03:32 > 0:03:39Faggots and peas, as created by the King, are precisely THAT.
0:03:39 > 0:03:41They are wonderful things.
0:03:41 > 0:03:46They are so wonderful that I'm going to have a little taste.
0:03:46 > 0:03:50Every typical faggot manufacturer
0:03:50 > 0:03:54and faggot eater always wears a silk bow tie and neat blazer.
0:03:54 > 0:03:59It's traditional. We like to stay with tradition. Thank you, Richard.
0:03:59 > 0:04:02Ow! LAUGHTER
0:04:05 > 0:04:06Keep going.
0:04:06 > 0:04:11They love it when I do things like that. I had a late night last night. That's the truth of it.
0:04:11 > 0:04:15I'll have a new plate and some new gravy.
0:04:15 > 0:04:20Even that's hot. They're really trying to sabotage me today.
0:04:20 > 0:04:24In the sink, we've got about eleven plates of half-eaten faggots.
0:04:24 > 0:04:32I haven't been too successful at spooning delicious mushy peas on to a plate with a faggot on it.
0:04:32 > 0:04:35You cooked them and I can't even serve them!
0:04:35 > 0:04:43Why did you give up that glittering career in London as a chef, to cook humble faggots?
0:04:43 > 0:04:48What's wrong with coming back to my roots in the Black Country... Four.
0:04:48 > 0:04:54..and keeping alive the traditional faggots and peas that we're all very proud of?
0:04:54 > 0:04:59A nice faggot, mushy peas, come back from a day's work, drop of real ale
0:04:59 > 0:05:03from the Black Country. What's better than that? Not much.
0:05:03 > 0:05:09I tell you what, though... There's a divergence of opinions.
0:05:09 > 0:05:15Richard makes his faggots differently from the Floyd family in Somerset. Very worrying.
0:05:15 > 0:05:20Just pop that out the way. I must get down to some real work.
0:05:20 > 0:05:28The ingredients - caul, they call it kell here, the fatty tissue that surrounds the liver,
0:05:28 > 0:05:33breadcrumbs, some lights, normally given to dogs - it shouldn't be -
0:05:33 > 0:05:38liver, onions, heart and some sage.
0:05:38 > 0:05:43Now, where I come from, we take the whole of the pig's pluck,
0:05:43 > 0:05:50and a well-plucked pig leaves nothing but the squeal! OK? Work it out.
0:05:50 > 0:05:57We poach it with the sage and onion, then we mince it and wrap it in the caul.
0:05:57 > 0:06:01Richard here has the whole ingredients raw, minces them raw...
0:06:01 > 0:06:05# With a Spong in my heart...! #
0:06:05 > 0:06:09And you mince away for hours and hours
0:06:09 > 0:06:17until you end up with a lovely dish of raw, minced lights, heart, liver and stuff like that.
0:06:17 > 0:06:21The sage, the onion, breadcrumbs are in there.
0:06:21 > 0:06:28You take a piece of this kell, as they call it here, or caul, as we call it in Somerset.
0:06:28 > 0:06:33You put a little dollop on. Don't be afraid to use your hands.
0:06:33 > 0:06:37It's lovely to play with, like being a potter or a bricklayer.
0:06:37 > 0:06:41Sometimes I think I'm a kind of a gastronomic bricklayer.
0:06:41 > 0:06:43You take the ingredients, mix them together.
0:06:43 > 0:06:46Richard, can you give me a dish?
0:06:46 > 0:06:53You put that in your little dish. It needs no further fat. Whack it in the oven. That's very kind.
0:06:53 > 0:07:00Imagine you've come home from a hard day's work, and find a room smelling of lovely, hot faggots.
0:07:00 > 0:07:01No joke intended.
0:07:01 > 0:07:05Anyway, I've been rattling on about the Black Country,
0:07:05 > 0:07:10and I have now got to cook something which I think represents the Black Country.
0:07:10 > 0:07:15And I haven't got a clue so I'm going on a magical mystery tour. # Postman Pat, Postman Pat... #
0:07:35 > 0:07:42A cook, like any other artist - spring-maker, chain-maker, racing driver, pianist,
0:07:42 > 0:07:47philosopher, painter, artist of any sort, needs inspiration.
0:07:47 > 0:07:51And I need inspiration to create my little dish.
0:07:51 > 0:07:58To paint my own canvas, in culinary terms, of what the Black Country is all about.
0:07:58 > 0:08:01So I'm gazing out of the window,
0:08:01 > 0:08:08looking for the sort of things you'd expect to find for an aspiring young cook like myself.
0:08:08 > 0:08:13Things like the MFI Carpet Centre, and chimneys, that sort of stuff.
0:08:13 > 0:08:16It's very hard, isn't it?
0:08:16 > 0:08:23Van Gogh, when he took his donkey and cart around Provence, didn't know how lucky he was.
0:08:23 > 0:08:28There are good things about the Black Country,
0:08:28 > 0:08:31like these pork scratchings, which have fascinated my producer.
0:08:31 > 0:08:33I don't know where he got them.
0:08:33 > 0:08:35Presumably the BBC canteen!
0:08:35 > 0:08:41No self-respecting Black Country person would eat these kind of score pratchings!
0:08:44 > 0:08:46But they ARE very good.
0:08:46 > 0:08:51Erm, between a piece of stale bread, they're even better!
0:08:51 > 0:08:54Then there are the other delights.
0:08:54 > 0:09:01Your tube of... In poetic and artistic painting terms, this is a tube of black paint.
0:09:01 > 0:09:06We call it black pudding and it's normally fried
0:09:06 > 0:09:14but, owing to the fact that this "buze" does not have a kitchen, I will eat it raw.
0:09:14 > 0:09:16It's very nice raw.
0:09:16 > 0:09:24To go back to pottery - the Black Country does run into Staffordshire where they make pottery -
0:09:24 > 0:09:31we have a hand-raised, individually made, tailored, should I say, pork pie,
0:09:31 > 0:09:33which is very good indeed.
0:09:33 > 0:09:36The purpose of this is for me to have a little pint,
0:09:36 > 0:09:42cheer myself up, relaxation, before I create my masterpiece.
0:09:42 > 0:09:46When I paint my masterpiece, I want you to be there.
0:09:46 > 0:09:52So have a look out of the window while I relax and gain inspiration.
0:09:56 > 0:09:58This is really weird, isn't it?
0:09:58 > 0:10:04He said, "Chat up John, the driver. He knows about Black Country food."
0:10:04 > 0:10:11I hate trying to do interviews, so stay with me, but I'm going to ask you some questions.
0:10:11 > 0:10:14What's your favourite food?
0:10:14 > 0:10:17I like chitterlings.
0:10:17 > 0:10:20Not many people like them but I do.
0:10:20 > 0:10:27What are chitterlings? You boil up pigs' innards with a bit of swede. Put a bit of mustard on. That's it.
0:10:27 > 0:10:33I mean, this interview which I'm conducting very badly...
0:10:33 > 0:10:40I haven't got any inspiration. Could you give us a song? I mean, it's a long way to tip a drink down.
0:10:40 > 0:10:45Well, there is a little song... "If music BE the food..."
0:10:45 > 0:10:51There is a song we finish off with on a night. It goes like this...
0:10:51 > 0:10:58# Oh, pin back your ears, And I'll sing you a song of a town that is dear to me heart
0:10:58 > 0:11:05# Where they makes chains and nails And they holds jumble sales And everyone's mad about darts
0:11:05 > 0:11:11# So take me back where the smoke rolls black, the Delph Prize Ales flow free
0:11:11 > 0:11:18# Where factory wenches lie over park benches Cradley Heath means home to me. #
0:11:18 > 0:11:24Ha! That's a very naughty song. Let's get another verse!
0:11:24 > 0:11:28SQUARE DANCING MUSIC PLAYS
0:11:34 > 0:11:39My producer's shortly going on a course on how to choose music for television programmes.
0:11:39 > 0:11:42I wish I'd sent him on one before we made this series.
0:11:42 > 0:11:49This piece is called "Cowboy Time", most appropriate(!) Yee-ha!
0:11:50 > 0:11:56I've racked my brains to create this dish which somehow reflects the Black Country as I've seen it.
0:11:56 > 0:12:01To make it very difficult, they've put me on a narrow-boat.
0:12:01 > 0:12:08There's no room here to manoeuvre at all. And there's a huge crew of people behind me.
0:12:08 > 0:12:12I reckoned the secret was beer.
0:12:12 > 0:12:14Black Country beer is very good.
0:12:14 > 0:12:20I'm not a beer drinker but up here I've enjoyed a few different kinds.
0:12:20 > 0:12:25I thought I would cook some beef in some beer with some onions.
0:12:25 > 0:12:30Years ago, the typical barge dish would have been a long pot.
0:12:30 > 0:12:33The bottom would be filled with apples, covered with suet pastry,
0:12:33 > 0:12:39then layers of meat, suet pastry, vegetables, suet pastry.
0:12:39 > 0:12:45They'd pop it all on top of their coal-burning stove all day.
0:12:45 > 0:12:50When they finished working, it was cooked, the vegetables, the meat and the pudding at the bottom.
0:12:50 > 0:12:56I haven't got that kind of... experience, really,
0:12:56 > 0:13:01so I'm going to fry some pieces of stewing steak,
0:13:01 > 0:13:06cut in nice little collops, that's a good Midlands word.
0:13:06 > 0:13:10Get those quite nicely brown.
0:13:10 > 0:13:16And then, now that they are brown, transfer them into this other dish
0:13:16 > 0:13:20which has got some good onions sizzling away in the bottom.
0:13:20 > 0:13:25There's a delicious smell in this little narrow-boat.
0:13:25 > 0:13:30Captains of narrow-boats get very upset if you call them barges!
0:13:30 > 0:13:33You pop that in like that.
0:13:33 > 0:13:36Then a drop of excellent mild ale.
0:13:36 > 0:13:38Turn up the gas to maximum.
0:13:38 > 0:13:42A drop of mild ale like that.
0:13:42 > 0:13:47Then, a little tiny bit of tomato puree.
0:13:47 > 0:13:49Stew that round.
0:13:49 > 0:13:52A few good English herbs - a sprig of parsley, a little bit
0:13:52 > 0:13:56of thyme and a little bit of sage.
0:13:56 > 0:13:59They go in there and bubble away
0:13:59 > 0:14:03for...oh...twenty minutes or so.
0:14:03 > 0:14:10When that's reduced, you then add some excellent dark meat stock.
0:14:10 > 0:14:13Then you cover it, let it simmer.
0:14:13 > 0:14:16That will probably take about two hours.
0:14:16 > 0:14:21So you go out, look at the lovely countryside, see the salmon leap,
0:14:21 > 0:14:27the kingfishers darting about, the fishermen catching crayfish and lobsters, and the herons flapping
0:14:27 > 0:14:29and look at the wonderful sights.
0:14:29 > 0:14:32When you return, fresh from this wonderful experience,
0:14:32 > 0:14:34my dish will be ready.
0:14:37 > 0:14:40# The gas was on in the Institute
0:14:40 > 0:14:43# The flare was up in the gym
0:14:43 > 0:14:46# A man was running a mineral line
0:14:46 > 0:14:48# A lass was singing a hymn
0:14:48 > 0:14:52# When Captain Webb, the Dawley man
0:14:52 > 0:14:54# Captain Webb, from Dawley
0:14:54 > 0:15:00# Came swimming along the old canal that carried the bricks to Lawley
0:15:02 > 0:15:07# Swimming along, swimming along Swimming along from Severn
0:15:07 > 0:15:12# And paying a call at Dawley Bank while swimming along to heaven. #
0:15:18 > 0:15:25Mm...the terribly good thing about the Black Country is the availability of toffee apples.
0:15:25 > 0:15:29I hope you enjoyed the kingfishers and the leaping salmon.
0:15:29 > 0:15:34While you've been away, I have been very busy.
0:15:34 > 0:15:38I've fried my black pudding and my little beetroots,
0:15:38 > 0:15:41so they're succulent and ready
0:15:41 > 0:15:47to pop into my beef which has been simmering in the beer and stock,
0:15:47 > 0:15:51and my thyme, bay leaf, parsley and sage.
0:15:51 > 0:15:55Now, while you were out there, looking at all those things,
0:15:55 > 0:15:59my producer nipped off the barge... sorry, the longboat, narrow-boat,
0:15:59 > 0:16:02for a few seconds, Vikings as we are,
0:16:02 > 0:16:05and nearly bought a Staffordshire terrier.
0:16:05 > 0:16:11He explained what I was cooking and they said, "That sounds good." I'm very proud of this little dish.
0:16:11 > 0:16:13We now have to finish it off very slightly.
0:16:17 > 0:16:21I have to put the beetroot and the black pudding into the sauce there.
0:16:23 > 0:16:24OK.
0:16:26 > 0:16:30Turn the gas up to maximum for a second so they can absorb
0:16:30 > 0:16:32their individual flavours.
0:16:32 > 0:16:37Witness, my dear Watson, the interesting colours in here.
0:16:37 > 0:16:41Can you see the purple, the beef and the black?
0:16:41 > 0:16:44That is my BLACK Country dish.
0:16:44 > 0:16:50The only way to test it is to ask a knowledgeable man from the region to try it.
0:16:50 > 0:16:57How we get out of the sequence to get the captain to come and taste it, I'm not sure.
0:16:57 > 0:17:02Meanwhile, I am going to tip this into my lovely white dish.
0:17:02 > 0:17:06I always like food to be the star of the whole thing.
0:17:06 > 0:17:08Pop it into my dish like that.
0:17:08 > 0:17:14A delightful arrangement of colours and flavours.
0:17:15 > 0:17:16A few chives on the top.
0:17:21 > 0:17:24And that, I think, sort of sums it up.
0:17:24 > 0:17:30Beef simmered in beer. Beetroot, which grows out of lovely sooty black oil.
0:17:30 > 0:17:33And the black pudding.
0:17:33 > 0:17:37Before you reach for your pens, of course I meant black soil, not oil.
0:17:37 > 0:17:41I get carried away but not as much as my producer,
0:17:41 > 0:17:47who tried to buy this Staffordshire bull terrier.
0:17:47 > 0:17:52When none of us would lend him the money, he spent the rest of the day singing "Old Shep".
0:17:52 > 0:17:56SINGING IN BACKGROUND
0:17:56 > 0:17:58One very small step for a person.
0:18:01 > 0:18:06Here's a dish I'm incredibly proud of, Nigel, if you're not too busy pulling your boat in.
0:18:06 > 0:18:08Won't be a second. Great.
0:18:11 > 0:18:16They do get me doing some very silly things on this programme.
0:18:16 > 0:18:18It's not easy cooking on a narrow-boat.
0:18:18 > 0:18:24He's now probably going to tell me he's a vegetarian! Not quite.
0:18:24 > 0:18:28Excellent. Beef stewed in beer, with beetroot and black pudding.
0:18:28 > 0:18:32My interpretation of what could be a dish of this area.
0:18:32 > 0:18:40It's got all the makings, anyway. I think so but you must tell me precisely what you honestly think.
0:18:47 > 0:18:49It's very nice.
0:18:49 > 0:18:54Yeah. A little bit more? Yeah. I like a bit of black pudding.
0:18:54 > 0:18:59What do you cook on the boat most of the time?
0:18:59 > 0:19:02We ARE near enough vegetarians.
0:19:02 > 0:19:07My wife does lots of things with beans and things like that.
0:19:07 > 0:19:10We don't eat much meat, mainly because we can't afford it.
0:19:10 > 0:19:14If someone said tomorrow, "No meat", it wouldn't worry me.
0:19:14 > 0:19:16But this is very, very nice.
0:19:17 > 0:19:19We hold no views about it, really.
0:19:22 > 0:19:24Is it lonely living on a boat?
0:19:24 > 0:19:28Not really. It can be.
0:19:28 > 0:19:32In the old days there was hundreds of people on boats.
0:19:32 > 0:19:38There were shops and that catering for the boat people.
0:19:38 > 0:19:44But now you haven't got that sort of support. People think you're an oddity.
0:19:44 > 0:19:48But it's better than living in a council house.
0:19:52 > 0:19:55I could sit down and eat this... definitely. You go ahead.
0:19:55 > 0:20:01Thank you very much for the wonderful ride. Much obliged.
0:20:01 > 0:20:04Take care of that little baby. Right.
0:20:06 > 0:20:08She's fast asleep.
0:20:10 > 0:20:12I hope.
0:20:28 > 0:20:33No sooner have the planners, under the banner of progress, of course, razed the place to the ground,
0:20:33 > 0:20:39than up pops somebody, who realises that people are actually interested in the way we used to live,
0:20:39 > 0:20:43and creates the Black Country Museum,
0:20:43 > 0:20:46where crocodiles of children and Japanese tourists alike
0:20:46 > 0:20:50can discover the lifestyle and architecture of yesteryear.
0:20:52 > 0:20:56Yesterday when I arrived, I parked the Bentley on the forecourt
0:20:56 > 0:20:58of a pub on an industrial estate,
0:20:58 > 0:21:02went in, had a large Scotch, looked around, leant against the bar,
0:21:02 > 0:21:07and all these blokes were looking at me.
0:21:07 > 0:21:11They said, "Hello, Floydie, you going to do some Groaty Dick?"
0:21:11 > 0:21:15I thought, "What on earth's Groaty Dick?"
0:21:15 > 0:21:21People did some research and I ended up meeting Joan,
0:21:21 > 0:21:23who knows all about Groaty Dick.
0:21:23 > 0:21:29In Yorkshire there's Pudding, in the Midlands, it's Groaty Dick.
0:21:29 > 0:21:35What on earth is Groaty Dick? It's a nice, nourishing meal.
0:21:35 > 0:21:41It's cheap. You get the groats. They're like the husks of the oats.
0:21:41 > 0:21:47Looks like bird seed! Yes, it does. You get it from a pet shop so you see what type of pudding it is.
0:21:47 > 0:21:54It is very filling when you put your meat and leeks and stock...
0:21:54 > 0:21:59And you've got a nice meal for the children or for anyone.
0:21:59 > 0:22:04But the children eat pizzas and burgers. They won't eat that.
0:22:04 > 0:22:08You still get children who eat it.
0:22:08 > 0:22:12My own daughter, you've seen her, she'll eat it... Tasty too!
0:22:12 > 0:22:19And when we have... Bonfire Night, especially, down the Black Country Museum,
0:22:19 > 0:22:27we have Groaty Pudding and it's amazing the youngsters that will try it. It doesn't look appetising.
0:22:27 > 0:22:32They WILL try it. So it is a dish that most people will eat.
0:22:32 > 0:22:34Wonderful!
0:22:34 > 0:22:36What could be better...
0:22:36 > 0:22:44In the succulent South where I live people chuck frozen, horrible hamburgers on little gas barbecues.
0:22:44 > 0:22:50You are actually stewing one of these for the people to eat.
0:22:50 > 0:22:57If you will excuse me, Richard, my cameraman, will now do a tour of the ingredients.
0:22:57 > 0:23:04We have some meat, a few ounces of slightly fatty stewing beef.
0:23:04 > 0:23:06Some leeks, very good leeks.
0:23:06 > 0:23:08Onions.
0:23:08 > 0:23:16And the imperial groats, one of the oldest seeds known to man, bought as bird seed here.
0:23:16 > 0:23:23Back home in Somerset, I asked for groats in a health food shop and was directed to the seeds merchant.
0:23:23 > 0:23:28We need to chop up an onion. I'll probably cut my fingers.
0:23:30 > 0:23:34That's OK. They're sort of chopped like that.
0:23:34 > 0:23:41All REAL cooks will know the importance of maintaining stock in your kitchen.
0:23:41 > 0:23:45When you've had a chicken, boil the bones, have some stock.
0:23:45 > 0:23:48We've got beef stock here.
0:23:48 > 0:23:50Very simply, we put the meat
0:23:50 > 0:23:56into this earthenware pot like that, raw, no frying.
0:23:56 > 0:23:58Then we add our leeks.
0:23:58 > 0:24:06I won't give you quantities for this dish because that depends on the size of the pot.
0:24:06 > 0:24:11It's going to be great fun... Onions, first. ..Oh, and the onions.
0:24:11 > 0:24:14Good job we've got an expert.
0:24:14 > 0:24:20I have to talk authoritatively about Groaty Pudding,
0:24:20 > 0:24:25never having seen it, tasted it, or known of its existence before.
0:24:25 > 0:24:29Bit of salt and pepper, perhaps? That's right.
0:24:29 > 0:24:37Beware, if you use a chicken or beef stock cube, they are quite salty so use less salt.
0:24:37 > 0:24:44Then our groats in next. And the stock at the last minute? That's right. Like that.
0:24:44 > 0:24:49Don't put this out on your bird tray, those of you in that part of the world. This is real food.
0:24:49 > 0:24:51Pop that in.
0:24:51 > 0:24:57You know, it always does something strange to me when you pour liquid.
0:24:57 > 0:25:01It makes me feel that we should... ..have a drink?
0:25:01 > 0:25:04..reach for the jug of ale here.
0:25:04 > 0:25:08Ale is what life is all about here. That's right.
0:25:08 > 0:25:12Cheers to you for explaining everything about that.
0:25:12 > 0:25:14This has now got to go in the oven.
0:25:14 > 0:25:21Do I need a lid? Take the spoon and... ..Stir it all in? Yes.
0:25:21 > 0:25:26That's it. They said it was only the French women that treated me like this!
0:25:26 > 0:25:33This is a dish that a child could make. I mean, I can do it.
0:25:33 > 0:25:37There's your lid. Excellent. Lid on.
0:25:37 > 0:25:40Pop it in the oven. And then it goes into the oven.
0:25:42 > 0:25:43That's it.
0:25:46 > 0:25:52The oven is set at quite a medium, low temperature, and for how long? Yes, 150, for about sixteen hours.
0:25:52 > 0:25:56I beg your pardon? Sixteen hours. Sixteen hours.
0:25:56 > 0:26:03We're going to do some pigeon fancying, dog fighting,
0:26:03 > 0:26:06the usual traditional Black Country pursuits.
0:26:06 > 0:26:12It's cock fighting, not dog fighting. Cock fighting, if that's all the same to you.
0:26:12 > 0:26:15We'll be back in about 16 hours.
0:26:15 > 0:26:16OK? OK.
0:26:33 > 0:26:36We've got the cat out. Yes.
0:26:36 > 0:26:41It won't come back in, will it? No. And the dustbin. Yes. It's late.
0:26:41 > 0:26:46And actually, it's true, we have watched these little hours tick by.
0:26:46 > 0:26:49We have played Trivial Pursuit, Snap, things like that.
0:26:49 > 0:26:51But it's ready, isn't it? Yes.
0:26:57 > 0:26:59This is, I hope, not love's labours lost, but love's labours won.
0:26:59 > 0:27:04Oh, my goodness. That is terrific! That is beautiful!
0:27:04 > 0:27:09Richard, have you got a good close-up of that?
0:27:09 > 0:27:16The juice is all soaked into the groats. The groats have inflated.
0:27:16 > 0:27:21The meat has shredded... Thank you. ..and all joined together.
0:27:21 > 0:27:25You were saying...that's a terrible thing to say on television...
0:27:25 > 0:27:32But she did tell me they used to cook this so thick, let it get cold, then cut it like a cake.
0:27:32 > 0:27:35And before he went off to work,
0:27:35 > 0:27:42the husband, the MAN, would take a slice of this in his satchel,
0:27:42 > 0:27:47to work, and munch on it. That's true, isn't it? Yes. Very true.
0:27:47 > 0:27:53And you'd have a piece of bread, you know, if it was a...
0:27:53 > 0:27:56It's lovely. Beautiful.
0:27:56 > 0:27:58It really is good. Yes.
0:27:58 > 0:28:03I've just been reading the Wolverhampton Express and Star,
0:28:03 > 0:28:09dated this day, 15th February 1988.
0:28:09 > 0:28:13It says here, look, "Plain truth of French cuisine.
0:28:13 > 0:28:20"The French are turning up their noses at gimmicky food in favour of traditional British dishes.
0:28:20 > 0:28:28"The menus showed a return to old-fashioned dishes such as boiled beef and carrots, stews
0:28:28 > 0:28:33"and freshly cooked vegetables." We've hit another winner.
0:28:33 > 0:28:37There you are. Come on! This is it.
0:28:37 > 0:28:44We don't follow newspapers, they follow us. We've hit it rich again, because of people like you.
0:28:44 > 0:28:48Absolutely! And...it's bedtime. Yes.
0:28:48 > 0:28:50Right.
0:28:50 > 0:28:52OK? We're going to bed now.
0:29:20 > 0:29:23Subtitles by BBC - 1988