0:00:03 > 0:00:06'By now, you've probably realised
0:00:06 > 0:00:09'there are two things that we really love in this world.'
0:00:09 > 0:00:11'Biking, and baking.'
0:00:11 > 0:00:13'So, we've decided to combine them.'
0:00:13 > 0:00:16'In an epic five-thousand mile Bakeation.'
0:00:19 > 0:00:23'We'll be uncovering the very best baking that Europe has to offer.'
0:00:23 > 0:00:25'And it's not just bread, mate. We'll be on the lookout
0:00:25 > 0:00:28'for cakes, pies, pastries.
0:00:28 > 0:00:31'In fact, almost everything that can be cooked in an oven.'
0:00:32 > 0:00:34'And even a few dishes that don't need one.'
0:00:34 > 0:00:38'Starting with the relatively unknown baking of Scandinavia.'
0:00:38 > 0:00:42- That's the best bread I've ever tasted.- Extraordinary.
0:00:42 > 0:00:45'We'll be heading south to the Low Countries,
0:00:45 > 0:00:47'Germany and Eastern Europe.'
0:00:47 > 0:00:50- 'Then on, through Austria and Italy.'- Oh, that ragout's great!
0:00:50 > 0:00:54'Before making it to France and our final destination, Spain.'
0:00:54 > 0:00:57We love you more than you'll ever know!
0:00:57 > 0:01:00'But it's not just us doing the cooking.
0:01:00 > 0:01:03'We want to meet some of the world's very best bakers.'
0:01:03 > 0:01:07'In their bakeries, and in their homes too.'
0:01:07 > 0:01:09'This is going to be a truly spectacular...'
0:01:09 > 0:01:11BOTH: 'Bakeation!'
0:01:18 > 0:01:20'Norway, what a great place to start.
0:01:20 > 0:01:22'Home of fjords, trolls and Vikings.'
0:01:22 > 0:01:24'I reckon I might be one of those, you know, dude.
0:01:24 > 0:01:26'Just call me Thor.'
0:01:26 > 0:01:30'So, Thor, this could be a return to the mothership for you.'
0:01:30 > 0:01:32'I'm feeling it already, dude.'
0:01:32 > 0:01:35'Not many people call Norway home, though.
0:01:35 > 0:01:39'Only five million people live here, yet it's half as big again as the UK.'
0:01:39 > 0:01:41I love this bit, don't you?
0:01:41 > 0:01:45You get the maps out, the books, and decide where you're going to go.
0:01:45 > 0:01:48I'm quite excited. I'm so excited, I can't even concentrate.
0:01:48 > 0:01:50- Excited? I'm demented. - It's going to be great.
0:01:50 > 0:01:54- We're starting north, and moving south?- Yes.- A bit like a goose.
0:01:55 > 0:01:58So then, Thor, did you feel that fire of familiarity
0:01:58 > 0:02:01- as you went up the fjord? - I did, which is slightly worrying.
0:02:01 > 0:02:05Look at you. Talk about being local!
0:02:05 > 0:02:08You're more local than locals. ARE you a Viking?
0:02:08 > 0:02:12I like getting drunk. I have periods of extreme violence.
0:02:12 > 0:02:13- HE LAUGHS - Never mind!
0:02:13 > 0:02:16- That's where we are now, Kristiansund.- Right.
0:02:16 > 0:02:18Look where we're going.
0:02:18 > 0:02:22- That is miles and miles and miles of fjords.- Oh!
0:02:22 > 0:02:25It's going to be some of the most beautiful motorcycling in the world.
0:02:25 > 0:02:30Interspersed and sprinkled with master bakers.
0:02:30 > 0:02:33Be careful how you say that. Master bakers, all the way through.
0:02:33 > 0:02:35We're not just doing baking.
0:02:35 > 0:02:38We're doing all sorts of little lovelinesses.
0:02:38 > 0:02:42'We'll be baking in some of the most beautiful locations you've ever seen.'
0:02:42 > 0:02:46'We'll meet Norwegians in their homes, and cook with them.'
0:02:46 > 0:02:48- 'We'll be sampling brown cheese and aquavit.'- 'Mm!'
0:02:48 > 0:02:54'And our trip will take us to the Winter Olympic town of Lillehammer.'
0:02:54 > 0:02:56You know what's in Lillehammer, as well?
0:02:56 > 0:02:58Oh, brilliant. Bobsleigh.
0:02:58 > 0:03:01- Imagine the speed of it with our weight!- Oh, God.
0:03:01 > 0:03:05- An Exocet missile, down that run. - Are we having a go?
0:03:05 > 0:03:09But our true destination is Oslo, for Norway Day.
0:03:09 > 0:03:12It's a special day, where everybody goes Norway-vacatious.
0:03:12 > 0:03:16They celebrate the nation's identify with lots of flag waving,
0:03:16 > 0:03:18lots of great food.
0:03:18 > 0:03:20It's a potent mix. Let's crack on.
0:03:20 > 0:03:22# Take on me... #
0:03:22 > 0:03:25MUSIC: "Take On Me" by A-ha.
0:03:25 > 0:03:28'If you think about it, dude, Kristiansund's like the Norwegian
0:03:28 > 0:03:32'equivalent of Grimsby, a town built on trade and the fishing industry.'
0:03:32 > 0:03:35'It don't look much like Grimsby to me. If this is anything to go by,
0:03:35 > 0:03:38'Norway will be very pretty indeed.'
0:03:38 > 0:03:42'Time to find out, because this is where our road trip really starts.
0:03:42 > 0:03:44'We're leaving Kristiansund,
0:03:44 > 0:03:48'and heading out along the coast towards Molde.'
0:03:48 > 0:03:51- 'Do you think we'll see any Norwegian trolls?'- 'Here's one now.'
0:03:51 > 0:03:56'No, trolls. Not tolls.' Hello. How much?
0:03:56 > 0:03:58It's 57 for one motorbike.
0:03:58 > 0:03:59It's not cheap, is it?
0:03:59 > 0:04:03No. Do you know what's funny about the motorways?
0:04:03 > 0:04:05Some you pay tolls, some you don't.
0:04:05 > 0:04:08Once you've paid for the cost of building the road,
0:04:08 > 0:04:10they stop charging tolls,
0:04:10 > 0:04:13- That's cool.- This is a new one. Thank you.- Thank you.
0:04:13 > 0:04:17'That was 13 quid for two bikes. Pricey, isn't it?'
0:04:17 > 0:04:21'Pricey? We'll be bankrupt before we get to Oslo.
0:04:21 > 0:04:23'We're heading out now to the Atlantic road,
0:04:23 > 0:04:27'meant to be one of the best motorbike roads in the world.'
0:04:40 > 0:04:44'But our real destination is Haholmen Island,
0:04:44 > 0:04:45'only accessible by boat.
0:04:45 > 0:04:50'And, just for my companion, Thor, a Viking longboat.'
0:04:51 > 0:04:54Now that, my friend, is back to your roots.
0:04:54 > 0:04:56Look at this. I'm at home.
0:04:56 > 0:04:57I'm home!
0:04:57 > 0:05:00- It's your first longboat!- Wa-hee!
0:05:00 > 0:05:02- Go on, jump on! - Oh! Oh, I cannot wait.
0:05:02 > 0:05:03Skipper!
0:05:05 > 0:05:08- Oh, look at this, man.- It IS fabulous, isn't it?- Breathtaking.
0:05:08 > 0:05:11- I can't believe we're doing this, can you?- No.
0:05:11 > 0:05:13This is nuts.
0:05:13 > 0:05:18'I bet real bona fide Vikings sailed here.'
0:05:18 > 0:05:21'Hey! Hey! I'm a real bona fide Viking!'
0:05:21 > 0:05:23'They'd head off on trade missions to the East,
0:05:23 > 0:05:27'bringing back mysterious spices, and exotic flavours.'
0:05:27 > 0:05:29'I reckon we'll see some of those flavours
0:05:29 > 0:05:31'in the baking, as we trail through Norway.'
0:05:31 > 0:05:34'I hope so, mate.'
0:05:34 > 0:05:38- BOTH: Oh, wow!- Look at the eagle. - Eagle, eagle!- Roger!
0:05:38 > 0:05:40Norway is so beautiful, isn't it?
0:05:40 > 0:05:42Yeah. That's exactly it.
0:05:42 > 0:05:44It's absolutely breathtaking.
0:05:44 > 0:05:47It's the spirit of my ancestors are with us.
0:05:47 > 0:05:49Just as we go into battle.
0:05:49 > 0:05:52As we land on the beach, with our axes and shields.
0:05:52 > 0:05:53Oh!
0:05:53 > 0:05:55- I'm feeling it now.- Are you?
0:05:57 > 0:05:59'I don't know about you, bud, but all this fresh air
0:05:59 > 0:06:03'and goodly wholesomeness, makes me want to bake something.'
0:06:03 > 0:06:04'You've got a point.
0:06:04 > 0:06:07'We've not even seen a wooden spoon yet.'
0:06:07 > 0:06:10'I think it should be bread, the staff of life.
0:06:10 > 0:06:13'Every region in the world has its own bread,
0:06:13 > 0:06:15'and Scandinavia is no exception.'
0:06:15 > 0:06:19'Most famous of all is rye bread, always flavoured with caraway.'
0:06:21 > 0:06:24We're going to teach you the most simple, basic way
0:06:24 > 0:06:26of baking rye bread.
0:06:26 > 0:06:28It's not that hard, and we promise.
0:06:28 > 0:06:34- 175 millilitres of aqua. - Is that level?
0:06:34 > 0:06:36Of course.
0:06:36 > 0:06:40- Ti melk hel. - 'That's milk to you and me.'
0:06:40 > 0:06:44Brun farin, farin socker.
0:06:44 > 0:06:47'Or two dollops of brown sugar. 'Will you speak English?!'
0:06:47 > 0:06:50- 'I'm getting into the lingo!' This needs to be warm!- Mm.
0:06:50 > 0:06:54- Stian?- Yeah?- Look at this. In Norway, everything's possible.
0:06:55 > 0:06:59You're like the god of fire, really, aren't you?
0:06:59 > 0:07:01Where did YOU come from? There's only us here!
0:07:01 > 0:07:05'Thanks to Stian, I can heat the liquids and sugar
0:07:05 > 0:07:07'to blood temperature. Just how yeast likes it.'
0:07:07 > 0:07:11I still cannot get over the cooker thing, and how it's just appeared.
0:07:11 > 0:07:14Anyway, I'll let it go.
0:07:14 > 0:07:15'Yeast.
0:07:15 > 0:07:19'Trust me, you're going to see a lot of yeast on this journey.
0:07:19 > 0:07:22'The dry ingredients are very simple.
0:07:22 > 0:07:25'Strong white bread flour, rye flour, salt and caraway seeds.'
0:07:25 > 0:07:28You see that? It's bubbling away, it's got a scum on.
0:07:28 > 0:07:29That's alive.
0:07:29 > 0:07:32Once you know it's working, you WILL get bread.
0:07:32 > 0:07:34It will leaven.
0:07:34 > 0:07:36- Go on, whack it in.- Slop it in.
0:07:39 > 0:07:44Now you can just bring it together, with a spoon initially...
0:07:44 > 0:07:47- BOAT WHISTLE - Excuse me.- Hello!
0:07:47 > 0:07:50Remember, if the dough's a bit soft, you can add a bit more flour.
0:07:50 > 0:07:54Also, when you start to knead it on a floured surface,
0:07:54 > 0:07:57that'll pick up flour, and make it a little bit more workable.
0:07:58 > 0:07:59- Hello.- Hello! - HORN TOOTS
0:07:59 > 0:08:02- Steady on!- Where are you from?
0:08:02 > 0:08:05- Norway.- Oh, no. Really?
0:08:05 > 0:08:08We're from England. We're making bread.
0:08:08 > 0:08:11- Dust your board. - SPEAKS NORWEGIAN
0:08:11 > 0:08:15'Flour. I guess I'll be kneading.
0:08:15 > 0:08:18'We might be in another country, but some things never change.'
0:08:18 > 0:08:21'Well done, old chap!'
0:08:22 > 0:08:25'Kneading stretches the dough and develops the gluten,
0:08:25 > 0:08:28'which is the springy stuff that gives bread its texture.'
0:08:28 > 0:08:32There you go. We'll leave that till it's doubled in size.
0:08:32 > 0:08:35It should take about an hour and a half.
0:08:35 > 0:08:37Somewhere snug like an airing cupboard.
0:08:37 > 0:08:40Excuse me! Could you put that in your cabin for me?
0:08:40 > 0:08:44- Yes.- Thank you. - They're SUCH obliging folk.
0:08:44 > 0:08:45Oh, they're brilliant.
0:08:45 > 0:08:50That hour and a half gives us just time to make some klipfisk soup.
0:08:51 > 0:08:54- 'Klipfisk...'- 'Or literally translated, "cliff fish".'
0:08:54 > 0:08:57'..is famous around here.
0:08:57 > 0:08:59'It's cod, dried and preserved in salt.
0:08:59 > 0:09:02'It used to be dried in the sun on the cliffs, hence its name.'
0:09:02 > 0:09:06'I bet they had to preserve loads of food, living up here.
0:09:06 > 0:09:09'The soup is an assemblage, of veg to start, with chopped carrots,
0:09:09 > 0:09:13'onions, leeks, potatoes and garlic.'
0:09:13 > 0:09:16- Can I have it?- There you go.
0:09:16 > 0:09:20You're psychic, you! That's brilliant! That's just what I want.
0:09:21 > 0:09:24We have white peppercorns, mustard seeds,
0:09:24 > 0:09:26cloves, and we've got allspice berries.
0:09:26 > 0:09:28'This soup is just like a chowder.'
0:09:28 > 0:09:31'And chowders can be traced back to the Celts in Cornwall.
0:09:31 > 0:09:35'But similar fish soups crop up everywhere there's fish.'
0:09:35 > 0:09:39'Here, my dough's risen!' Look at that!
0:09:39 > 0:09:42- Look, that's mad.- Beautiful.
0:09:42 > 0:09:47- So, we'll knock this back. - 'That means knocking the excess air out of the dough,
0:09:47 > 0:09:51'before shaping it, and leaving it to prove.'
0:09:51 > 0:09:55'We're going for a kind of bubbly torpedo shape.' Oh!
0:09:55 > 0:09:57'You can put it in your handy neighbourhood yacht
0:09:57 > 0:09:59'to double in size.'
0:09:59 > 0:10:01'The veg and fish can now be drained.
0:10:01 > 0:10:03'The spices need picking out.
0:10:03 > 0:10:05'Never good to crunch on a clove.'
0:10:05 > 0:10:08'To make it nice and rich, we're adding butter to the stock.'
0:10:08 > 0:10:13HE SPEAKS NORWEGIAN
0:10:13 > 0:10:18'In English, Dave! That's sour cream, and milk.' Beautiful.
0:10:18 > 0:10:20'Then back in with the good stuff.'
0:10:20 > 0:10:24- That's not a namby-pamby soup, is it?- It's absolutely not.
0:10:24 > 0:10:27Oh, that's fabulous.
0:10:27 > 0:10:29Look at that!
0:10:29 > 0:10:32'Our risen dough can now head in an ovenly direction.'
0:10:32 > 0:10:34'Then 40 minutes later...'
0:10:34 > 0:10:37Look at that, man.
0:10:40 > 0:10:42That's good bread.
0:10:42 > 0:10:46'The recipe for the deliciously lovely Scandinavian rye bread,
0:10:46 > 0:10:50'and everything else we bake on the programme is on the website.'
0:10:50 > 0:10:53Bon appetit.
0:10:55 > 0:10:57Mm.
0:10:59 > 0:11:00Oh!
0:11:02 > 0:11:03That's SO good.
0:11:03 > 0:11:05Mm!
0:11:06 > 0:11:08This bread, it's great.
0:11:08 > 0:11:11With the soup, it's a little taste of Norway, isn't it?
0:11:11 > 0:11:14- Great combo, that one.- It is.
0:11:14 > 0:11:17It encapsulates Norway perfectly, doesn't it?
0:11:17 > 0:11:19- Makes you smile, doesn't it?- Yeah.
0:11:20 > 0:11:24- What a beautiful evening! I'll tell you what.- Yeah?
0:11:24 > 0:11:26It'll be all right if the weather's like this
0:11:26 > 0:11:28- all the way through the trip. - Oh, yes!
0:11:37 > 0:11:39Well, the weather's broken.
0:11:39 > 0:11:41But it was beautiful yesterday.
0:11:41 > 0:11:44But, in the world of the Hairy Bikers,
0:11:44 > 0:11:47like that of famous Norwegian, Morten Harket,
0:11:47 > 0:11:49The Sun Always Shines On TV.
0:11:52 > 0:11:54# Touch me! #
0:11:54 > 0:11:57'Listen, you cannot go around singing, "Touch me".
0:11:57 > 0:11:59- 'It's wrong, dude.'- 'Hee-hee!'
0:12:00 > 0:12:03'We're heading inland today, through the fjords.
0:12:03 > 0:12:05'Our destination is a little place called Norddal.'
0:12:05 > 0:12:08Norway truly is the land of the ferry!
0:12:08 > 0:12:10Every fjord has a ferry!
0:12:12 > 0:12:15'Oh Lord, Dave's trying his Norwegian again.'
0:12:15 > 0:12:17Morgen.
0:12:17 > 0:12:22THEY SPEAK NORWEGIAN
0:12:22 > 0:12:24Where did you learn that from?
0:12:24 > 0:12:29Two. That's a 'skjaer'. And 'tak' is 'please'.
0:12:29 > 0:12:32- Could we have a sausage? - Do you want a drink?
0:12:32 > 0:12:34No, we can't afford it!
0:12:34 > 0:12:38'Let's take our sausages, and sit and enjoy the view.'
0:12:40 > 0:12:43- There are the mountains of Molde.- That's impressive!
0:12:43 > 0:12:46It would be, if you could see them.
0:12:46 > 0:12:48I know. But I love the pancake.
0:12:50 > 0:12:51I give up.
0:12:53 > 0:12:58You went back to your Viking roots. "Wa-hoo-ho!"
0:12:58 > 0:13:00That looks good, man!
0:13:00 > 0:13:02Hello. BOTH: Hello.
0:13:02 > 0:13:05It's more expensive for celebrities!
0:13:05 > 0:13:07- Oh, is it?- We'll be all right, then.
0:13:21 > 0:13:23Oh, no. A bloody tunnel, and sunglasses.
0:13:23 > 0:13:25What a pair of...
0:13:25 > 0:13:29T-U-U-U-U-U-NNEL!
0:13:29 > 0:13:31It's like a ghost train. You can't see anything.
0:13:31 > 0:13:35You're waiting for a skeleton to pop out!
0:13:51 > 0:13:55'You know, mate, that man cannot live on bread alone.'
0:13:55 > 0:13:56'Very true, dude.'
0:13:56 > 0:13:59'What goes brilliantly with bread, the world over?'
0:13:59 > 0:14:01- 'I don't know. What?'- 'Cheese!'
0:14:01 > 0:14:03'Oh, I do like a nice ploughman's.'
0:14:03 > 0:14:07'But round here, brown cheese is the speciality.'
0:14:07 > 0:14:09'Brown cheese? Doesn't sound great.'
0:14:09 > 0:14:11'But this is handmade, by ladies.'
0:14:11 > 0:14:14'I COULD be converted.'
0:14:14 > 0:14:16'Ladies who belong to Jostein Sande.'
0:14:16 > 0:14:19Hello!
0:14:19 > 0:14:23- Hello.- Hello, Jostein? Dave.
0:14:23 > 0:14:25- Welcome.- Hi, I'm Si. Very nice to meet you.
0:14:25 > 0:14:27What an amazing place you live in!
0:14:27 > 0:14:30- You like it?- It's amazing!
0:14:30 > 0:14:33Jostein, we hope you'll explain the mystery that to us,
0:14:33 > 0:14:35is Norwegian brown cheese.
0:14:35 > 0:14:37It's special for Norway, I think.
0:14:37 > 0:14:39But yours, we've heard, is the best.
0:14:39 > 0:14:41Probably.
0:14:41 > 0:14:44- Yes.- I can't wait to get cracking! - OK. Let's go to the barn!
0:14:44 > 0:14:48'Jostein's 130 lady goats need milking twice a day.
0:14:48 > 0:14:51'We've volunteered for goat-herding duties.'
0:14:51 > 0:14:55# Away on the hill with the lonely goatherd. #
0:14:59 > 0:15:01The milking is quite easy.
0:15:01 > 0:15:05- It's good for the goat to stimulate them a little bit.- Yeah?
0:15:05 > 0:15:07- And then, you find the teat.- Yeah?
0:15:07 > 0:15:10With one cup. And then, the other.
0:15:10 > 0:15:12- And then it all happens? - And, it starts.
0:15:12 > 0:15:17- There we go! - It's quite therapeutic, isn't it?
0:15:18 > 0:15:19Now, that's typical.
0:15:19 > 0:15:22He gets them all going, and then just does one.
0:15:24 > 0:15:26- Shut up!- He's a flirt, isn't he?!
0:15:26 > 0:15:31'The goats will produce about five to six litres of milk each.'
0:15:32 > 0:15:36I think she likes me. There you are, darling.
0:15:43 > 0:15:47'It's the beard, Kingy. She thinks you da daddy!'
0:15:50 > 0:15:52Oh, she's cuddling in!
0:15:52 > 0:15:57'Turning this milk into brown cheese is apparently a bit of a secret.
0:15:57 > 0:16:01'It's a recipe only passed down through the ladies in the family.
0:16:01 > 0:16:03'But Jostein's wife, Ashild, has offered us a deal.
0:16:03 > 0:16:06'If we carry the milk up the hill, she'll give us blokes
0:16:06 > 0:16:09'privileged access to her secret.'
0:16:09 > 0:16:14We've got your juice. Goat juice.
0:16:14 > 0:16:17'And we agreed, before we'd seen the hill!'
0:16:17 > 0:16:20Surely they don't bring it all the way up here?
0:16:20 > 0:16:22- Several times daily. - You're joking?- No.
0:16:22 > 0:16:24'You never saw Heidi do this.
0:16:24 > 0:16:26'It was skipping in the meadows with 'er!'
0:16:26 > 0:16:30Ashild. The fruits of our labour.
0:16:30 > 0:16:32- Did you manage to get some, all that milk?- Yeah!
0:16:32 > 0:16:38Do you seriously carry that up twice a day to here?
0:16:38 > 0:16:45I take just half, and I walk two times rather than two. BOTH: Ha!
0:16:45 > 0:16:49To fill the tin, I have to walk twice.
0:16:49 > 0:16:52So this is how you make brown cheese,
0:16:52 > 0:16:56with those lovely ladies' milk from down there?
0:16:56 > 0:16:59This is the way it has been done for a long time.
0:16:59 > 0:17:01It's a hand-borne tradition.
0:17:01 > 0:17:07You can't read about it in books. It has to be learned, carried on
0:17:07 > 0:17:10from mother to daughter, and so on.
0:17:10 > 0:17:14And we have our small secrets, it's never the same.
0:17:14 > 0:17:19'All Ashild would tell us is that, unlike most cheeses,
0:17:19 > 0:17:22'it's not the curd which makes the brown cheese, but the whey.
0:17:22 > 0:17:25'Cream is added. It's all slowly heated for about seven hours.'
0:17:25 > 0:17:29During this long process, some protein in the milk,
0:17:29 > 0:17:33and lactose caramelises.
0:17:33 > 0:17:36That's why the brown cheese gets brown.
0:17:36 > 0:17:38So, there's no sugar in the process?
0:17:38 > 0:17:40Only the natural sugar in the milk.
0:17:40 > 0:17:43'When the cheese gets to a certain thickness,
0:17:43 > 0:17:45'it then has to be worked by hand.'
0:17:45 > 0:17:51It's easier in the beginning, and this is to get small lumps.
0:17:51 > 0:17:54From the curd. Do you want to try?
0:17:54 > 0:17:58- Yes.- 'You could sound a bit more enthusiastic, mate!'
0:17:58 > 0:18:00'It just looks a bit icky, doesn't it?'
0:18:00 > 0:18:03'The smell coming from the cheese is a weird mix
0:18:03 > 0:18:06'of classic goat's cheese, and caramel toffees!'
0:18:06 > 0:18:09Oh, it's so smooth! You did a really good job.
0:18:09 > 0:18:13What are you doing the rest of the summer?
0:18:13 > 0:18:14I have to say, there is part of us
0:18:14 > 0:18:16that would very much like to do this.
0:18:16 > 0:18:19'It might not look much like cheese now,
0:18:19 > 0:18:24'but 24 hours in a fridge and it becomes this creamy loveliness.'
0:18:24 > 0:18:27Oh, the texture of it - it's really firmed up quite a lot.
0:18:27 > 0:18:31'It starts off tasting like a very rich, creamy goat's cheese.'
0:18:31 > 0:18:33'But then the sweet bit hits your palate,
0:18:33 > 0:18:36'and it reminds me of a cheesy Caramac bar.'
0:18:36 > 0:18:40- Hello, Jostein.- Hello, hello. Maybe I can steal one of these?
0:18:40 > 0:18:42It's your cheese.
0:18:42 > 0:18:44- THEY LAUGH - And very fine it is, too.
0:18:46 > 0:18:48'I'm a brown cheese convert.
0:18:48 > 0:18:52'It sounds so wrong, but it's so right.'
0:18:52 > 0:18:54'I was quite surprised I liked it so much,
0:18:54 > 0:18:56'but it was hard work smoothing it out.
0:18:56 > 0:18:58'Are we done for the day or what?'
0:18:58 > 0:19:02'We are indeed, my friend, and we've got a peach of a hotel tonight.
0:19:02 > 0:19:04'Apparently, it's a hotel like no other
0:19:04 > 0:19:08'and it's the pride and joy of a man called Knut.'
0:19:08 > 0:19:12'He wastes no time in showing us to our woodland pods.'
0:19:14 > 0:19:15Wow.
0:19:15 > 0:19:17Wow!
0:19:17 > 0:19:19Ha-ha-hey!
0:19:19 > 0:19:20What?
0:19:20 > 0:19:22That's a room with a view.
0:19:22 > 0:19:24By crikey.
0:19:24 > 0:19:27It's possible to go to the corner. You won't fall in.
0:19:27 > 0:19:29It's 12 metres down to the roaring river.
0:19:29 > 0:19:31- Oh...- This...
0:19:31 > 0:19:34It's the most spectacular room I've ever been in.
0:19:34 > 0:19:36Oh, without a doubt. Yeah.
0:19:36 > 0:19:38Now, this is what it's all about.
0:19:38 > 0:19:40The reason why everything is so dark in here
0:19:40 > 0:19:43is to give you the impression of being in a camera house.
0:19:43 > 0:19:47This is the lens. This is what it's all about.
0:19:50 > 0:19:52'It's so peaceful here.'
0:19:58 > 0:20:02'It makes you want to get in touch with nature, doesn't it?'
0:20:09 > 0:20:11I feel great!
0:20:12 > 0:20:14Yo!
0:20:14 > 0:20:16'Now, I know what you're all thinking at home -
0:20:16 > 0:20:19'"Where can I get some of those lovely knitted pants, like theirs?"
0:20:19 > 0:20:21'Well, you can't.
0:20:21 > 0:20:24'Unless you come to Norway and buy some in the market, like we did.'
0:20:24 > 0:20:26Haven't got one in small, have you?
0:20:26 > 0:20:30- THEY LAUGH - Tad over-optimistic, that, for me, I think.
0:20:30 > 0:20:33'And they weren't cheap. They were £28 a pair.'
0:20:33 > 0:20:36'I think you'll agree, though. They were worth every kroner.'
0:20:39 > 0:20:42There's air bubbles coming out of that!
0:20:42 > 0:20:45I cannae get in here.
0:20:45 > 0:20:48The things a 53-year-old man has to do to earn a living.
0:20:48 > 0:20:50SIMON LAUGHS HYSTERICALLY
0:20:50 > 0:20:53- Cheers, Dave.- Cheers, Kingy.
0:20:53 > 0:20:56What's that touching me leg? What's that?!
0:21:01 > 0:21:04Day three, and Knut is very keen for us
0:21:04 > 0:21:07to meet his next-door neighbour, Nikka.
0:21:07 > 0:21:10- Next door? Are you sure? - We are in the mountains, Kingy.
0:21:12 > 0:21:15- Hiya.- Mrs Gronning?- Nikka. - Oh, Nikka. Dave, Dave.
0:21:15 > 0:21:18- Welcome.- Thank you. - Thank you, Nikka.- Velkommen.
0:21:18 > 0:21:21Very nice to meet you. Thank you.
0:21:21 > 0:21:23- This is beautiful.- Oh!
0:21:23 > 0:21:25Knut says Nikka wants to show us
0:21:25 > 0:21:27some traditional wafers she's been making,
0:21:27 > 0:21:29which are special to the area.
0:21:29 > 0:21:32When we get there, production is well under way.
0:21:32 > 0:21:35- SHE SPEAKS IN NORWEGIAN Sour cream.- Sour cream?- Mm-hmm.
0:21:35 > 0:21:39You still have a business selling these at the market?
0:21:39 > 0:21:41KNUT TRANSLATES
0:21:41 > 0:21:43Ja, ja, ja.
0:21:43 > 0:21:45Fantastic.
0:21:45 > 0:21:48SHE SPEAKS IN NORWEGIAN
0:21:48 > 0:21:50She said for weddings and anniversaries and so on.
0:21:50 > 0:21:54- I know you shouldn't ask a lady her age, but how old is Nikka?- Mel.
0:21:54 > 0:21:57KNUT TRANSLATES
0:21:57 > 0:21:59SHE SPEAKS IN NORWEGIAN
0:21:59 > 0:22:03- She is getting 95 years old on her next birthday.- Wow!
0:22:03 > 0:22:05'Sour cream is unusual, but otherwise,
0:22:05 > 0:22:08'it's just like the familiar pancake batter we know and love.
0:22:08 > 0:22:10'Eggs, milk and flour.'
0:22:10 > 0:22:13'I'm so glad Knut brought us here. Nikka's a proper cook.'
0:22:13 > 0:22:15That's it. Before you start cooking, get comfy.
0:22:15 > 0:22:19'Now, this is an amazing-looking waffle iron
0:22:19 > 0:22:21'that dates back from 1946.'
0:22:21 > 0:22:25That's like 65 years of making biscuits.
0:22:25 > 0:22:27- Well, it looks well-seasoned, mate. - It does.
0:22:27 > 0:22:29Can you ask Nikka what it's like to be famous?
0:22:29 > 0:22:32KNUT TRANSLATES
0:22:32 > 0:22:35SHE LAUGHS
0:22:35 > 0:22:38SHE SPEAKS IN NORWEGIAN
0:22:38 > 0:22:42- It's great.- Yeah?- It's great. THEY LAUGH
0:22:42 > 0:22:46'Apparently the waffle iron was handmade by a local blacksmith.'
0:22:46 > 0:22:49'Each one has its own individual design.'
0:22:49 > 0:22:50'Nikka is an expert waffler.'
0:22:50 > 0:22:53'It has to be red hot when the batter goes on.'
0:22:56 > 0:22:58- I love this. Look, look at this, the presser.- Yeah.
0:23:00 > 0:23:02'She makes it look so easy.'
0:23:02 > 0:23:04'Flip it over, and it's done.'
0:23:04 > 0:23:07- Ha-hey!- Ah, that's perfect!
0:23:07 > 0:23:09- Could I have a try?- Ja, ja.- Yeah?
0:23:09 > 0:23:14- It's like taking on the seat of power, isn't it?- Oh, yeah. Phoof!
0:23:14 > 0:23:15Oh. Yeah.
0:23:17 > 0:23:19That, and then...
0:23:20 > 0:23:22And then, you take the stick.
0:23:24 > 0:23:26SHE SPEAKS NORWEGIAN
0:23:27 > 0:23:29Ah.
0:23:29 > 0:23:32- Oh right. Open it up- Yeah?- Ja.
0:23:32 > 0:23:34- Are you ready?- Oh, yes!
0:23:34 > 0:23:35Oh, mint!
0:23:35 > 0:23:36Oh.
0:23:36 > 0:23:39Oh, nice one, that is. Good 'un.
0:23:39 > 0:23:42'Well, I can see Nikka watching me closely.'
0:23:42 > 0:23:45'She wants them for a delicious looking spread she's prepared.'
0:23:45 > 0:23:49- Oh, this is a great privilege. - It's lovely. Thank you.- Fantastic.
0:23:49 > 0:23:51'There's local reindeer salami,
0:23:51 > 0:23:54'home-made lefse, a Norwegian soft bread made from potato.'
0:23:54 > 0:23:58'She's also made flatbread, and all sorts of other loveliness.'
0:23:58 > 0:24:01- There you go.- Thank you. - Norwegian hospitality.
0:24:01 > 0:24:04'But, for me, it's all about the waffles,
0:24:04 > 0:24:07'or bakelse, as they're known locally.'
0:24:07 > 0:24:09'Great on their own,
0:24:09 > 0:24:11'or made into a sarnie with jam and brown cheese.'
0:24:11 > 0:24:14'Perfect.'
0:24:14 > 0:24:16Oh, that's fabulous.
0:24:16 > 0:24:19SHE SPEAKS NORWEGIAN
0:24:19 > 0:24:23- She's very happy having you here. - Oh, we're very happy to be here.
0:24:23 > 0:24:25She can see that you appreciate her cooking.
0:24:25 > 0:24:27- Oh, it's brilliant.- It's lovely.
0:24:28 > 0:24:31'Even if we can't finish all these waffles, Si,
0:24:31 > 0:24:34'we could put them in our saddlebags for later, dude, you know?'
0:24:34 > 0:24:38- I don't want to go. - No. I don't either.
0:24:38 > 0:24:42'We'll have to, because we've got to get back on the bikes.'
0:24:42 > 0:24:44'We've got the famous Eagle Road to tackle.'
0:24:44 > 0:24:46Is that fog, or am I steamed up?
0:24:46 > 0:24:48No, no, it's fog.
0:24:56 > 0:24:58Bloody hell! Look down to your right.
0:24:58 > 0:25:00By God!
0:25:00 > 0:25:02Oh, yeah. I've seen it, I've seen it!
0:25:02 > 0:25:04Amazing!
0:25:04 > 0:25:07'620 metres below us is Geirangerfjord.'
0:25:07 > 0:25:10'But, between the top and the bottom,
0:25:10 > 0:25:12'there are loads of twisty hairpin turns to navigate,
0:25:12 > 0:25:15'which should be fun.'
0:25:27 > 0:25:28Hey!
0:25:29 > 0:25:31That's it, we're here!
0:25:31 > 0:25:33- BOTH:- Geiranger!
0:25:33 > 0:25:36'We've come to Geiranger to do our next cook.'
0:25:38 > 0:25:43'Baking on a boat. I can feel my Viking roots stirring again, dude.'
0:25:43 > 0:25:46'This is one of the most visited tourist spots in Norway.'
0:25:46 > 0:25:48'It's a UNESCO World Heritage Site, you know.'
0:25:48 > 0:25:51'And it doesn't take a genius to see why.'
0:25:51 > 0:25:54Oh, man! Dave, look at that.
0:25:54 > 0:25:56Crumbs!
0:25:56 > 0:25:59Everywhere you look, the landscape just gets bigger.
0:25:59 > 0:26:00Oh, that's ridiculous.
0:26:08 > 0:26:12Look, there's Seven Sisters, but one of them's out. We've only got six.
0:26:12 > 0:26:15It's the girl on the end, isn't it? She's starting in full flow.
0:26:15 > 0:26:19That's obviously the big waterfall over there, which is the bachelor.
0:26:19 > 0:26:22And the sisters are showing off to the man.
0:26:22 > 0:26:24It's legend, it's myth,
0:26:24 > 0:26:26it's magic, and it's blooming gorgeous.
0:26:26 > 0:26:28It is gorgeous.
0:26:28 > 0:26:31'And it's also the perfect place for a bit of baking.'
0:26:31 > 0:26:33'Cookies with a hint of Viking.'
0:26:33 > 0:26:36Now, it's not the warmest at the minute.
0:26:36 > 0:26:39It's beautiful, but it's a bit nippy round the old edges,
0:26:39 > 0:26:41so you need to soften the butter.
0:26:44 > 0:26:47Now, my job with the cardamoms is this. These are the green cardamoms.
0:26:47 > 0:26:49I've just given them a smash with a pestle
0:26:49 > 0:26:51and inside, you find those black seeds.
0:26:51 > 0:26:53They look a bit like mouse droppings.
0:26:53 > 0:26:55That's where all the flavour is.
0:26:55 > 0:26:58We want those seeds and we want to discard the green husk.
0:26:58 > 0:27:00'This is going to take some creaming.'
0:27:00 > 0:27:03'These cardamom seeds are starting to do their thing.'
0:27:03 > 0:27:06There's enough aroma out of this to embrace the entire fjord,
0:27:06 > 0:27:09and trolls will come skitting down the screes,
0:27:09 > 0:27:11going, "Cardamoms, cardamoms!"
0:27:13 > 0:27:15'Actually, my dear fellow, I think you'll find
0:27:15 > 0:27:17'it's thanks to my Viking ancestors
0:27:17 > 0:27:20- 'that we're using cardamom in Norway today.- Oh, whatever!'
0:27:20 > 0:27:23'They're known to have traded all over the world.'
0:27:23 > 0:27:28'But they also worked as mercenaries serving Byzantium emperors in Constantinople,
0:27:28 > 0:27:30'and brought cardamom back with them.'
0:27:30 > 0:27:34And I've got two packets of malte mandler.
0:27:34 > 0:27:36'That'll be ground almonds then!'
0:27:36 > 0:27:39'More than likely another ingredient from those Viking raids.'
0:27:39 > 0:27:43'Which are added to the flour and ground cardamom seeds.'
0:27:43 > 0:27:45This ain't no humble biscuit.
0:27:46 > 0:27:50'Then, it's gradually added to my beautifully soft butter and sugar.'
0:27:50 > 0:27:52I think, what I'll start to do now, Dave,
0:27:52 > 0:27:54I'll start to pull it together with my hands.
0:27:54 > 0:27:58You've got to give something of yourself when you're baking, know what I mean?
0:27:58 > 0:28:02'It's not much of a hardship when you're out here, though, is it?'
0:28:02 > 0:28:04'No. You're right there, dude.'
0:28:04 > 0:28:08Sisters! It's time to stamp cookies!
0:28:08 > 0:28:12- Now then, look at that cookie dough. - Beautiful.
0:28:12 > 0:28:15So, a little bit off.
0:28:15 > 0:28:18Take the dough, and make a ball about the size of a walnut.
0:28:18 > 0:28:20One ball, walnut sized.
0:28:20 > 0:28:22Squash it. And don't be too pedantic.
0:28:22 > 0:28:25These are rustic, home-made biscuits.
0:28:25 > 0:28:27Flatten them out. Dust them with flour.
0:28:27 > 0:28:31Take your stamp.
0:28:31 > 0:28:33And create a biscuit with personality.
0:28:35 > 0:28:37'Then just keep churning them out
0:28:37 > 0:28:39'till you've enough to make your chuck.'
0:28:39 > 0:28:41'The stamps are easy to get hold of.'
0:28:41 > 0:28:44'We bought them on the internet before we got here.'
0:28:44 > 0:28:46This has got to be
0:28:46 > 0:28:49one of the most spectacular cookeries we've done in a while.
0:28:49 > 0:28:51I look around and I want to pinch myself.
0:28:51 > 0:28:53I can't believe it's real, but it is.
0:28:53 > 0:28:54Just look at it!
0:29:02 > 0:29:04Da da da!
0:29:04 > 0:29:06Look at those.
0:29:07 > 0:29:11And there we are, lemon and cardamom stamped Norwegian cookies!
0:29:13 > 0:29:17'So, we've got fantastic cookies made in the best location.'
0:29:17 > 0:29:21'All we need now is somewhere even more majestic to eat them.'
0:29:21 > 0:29:23'More majestic? Is that possible?'
0:29:23 > 0:29:25'Oh, yes, mucker.'
0:29:27 > 0:29:30Here you are, mate. Have a biscuit.
0:29:30 > 0:29:33Thanks, dude.
0:29:33 > 0:29:35Do you know,
0:29:35 > 0:29:38I reckon that trolls and mountaineers have eaten these.
0:29:38 > 0:29:40Oh, aye.
0:29:40 > 0:29:43Just don't look down. Look forever forward.
0:29:43 > 0:29:46Can you imagine if you did a big fart and it sheered off?
0:29:46 > 0:29:50If you're going to eat a biscuit, it might as well be here!
0:29:50 > 0:29:51Watch this.
0:29:51 > 0:29:54That's for the mountain spirits.
0:29:54 > 0:29:55Hil da!
0:29:59 > 0:30:02'We're starting day four, way up in the mountains
0:30:02 > 0:30:05'where the weather seems to change by the second.'
0:30:05 > 0:30:09'But, no matter what the weather conditions are, we must press on.'
0:30:09 > 0:30:11'We've got to get to Oslo for Norway Day,
0:30:11 > 0:30:15'and there's still loads to pack in. Where is everyone?'
0:30:15 > 0:30:16'There! There they are, there!'
0:30:16 > 0:30:19Have a good day! Bye!
0:30:19 > 0:30:20Oh!
0:30:21 > 0:30:25Oh, my God! I love it here!
0:30:25 > 0:30:28Can you imagine skiing in hot pants and a bra?
0:30:28 > 0:30:29Blooming heck!
0:30:29 > 0:30:33I tell you what, though, man, this is like doing the Cresta run,
0:30:33 > 0:30:35but on motorbikes.
0:30:35 > 0:30:39I have never driven a motorcycle through walls of snow before.
0:30:39 > 0:30:40It's unreal.
0:30:41 > 0:30:44'Apparently this road's only been open a day.'
0:30:44 > 0:30:48'Until then, it was closed because of snow and the risk of avalanches.'
0:30:48 > 0:30:50'I can well believe it.'
0:30:52 > 0:30:54'We're heading to a bakery we've heard about.'
0:30:54 > 0:30:58'It's in a place called Lom, where many Norwegians go on holiday.'
0:30:58 > 0:30:59'But, maybe not in the rain.'
0:30:59 > 0:31:04'It's owned by a guy called Morten Schakenda, who's one of Norway's leading bakers.'
0:31:04 > 0:31:06Follow your nose! Ho-ho!
0:31:06 > 0:31:08That smells great. Look at that bread.
0:31:08 > 0:31:10Wow, man. Look!
0:31:10 > 0:31:13'And he's agreed to show us how to make his famous buns.'
0:31:13 > 0:31:15- Hi.- Morten. Dave.
0:31:15 > 0:31:17- I'm Si. How are you?- I'm fine. - Look at that bread!
0:31:17 > 0:31:19That's fruit and nuts.
0:31:19 > 0:31:22- Perfect if you want cheese or...- Yes.
0:31:22 > 0:31:24How many breads do you do on a daily basis here?
0:31:24 > 0:31:27A normal day, it's like 600, 700 breads, I think.
0:31:27 > 0:31:30And then we do 500, 600 small.
0:31:30 > 0:31:34But we know what you're really famous for as well, is the skillingsboller.
0:31:34 > 0:31:36This is our variation of the skillingsboller.
0:31:36 > 0:31:40Because, if you do this in Bergen, you're asking for trouble.
0:31:40 > 0:31:42THEY LAUGH
0:31:42 > 0:31:46Because that's kind of a national cake or buns for Bergen,
0:31:46 > 0:31:49but this is our way of doing it.
0:31:49 > 0:31:52How many of these would you sell in July in the summer?
0:31:52 > 0:31:54- 2,000.- 2,000 a week?
0:31:54 > 0:31:55- A day.- A day?
0:31:55 > 0:31:58Yeah. I say it's our money machine.
0:31:58 > 0:32:02- You want to see how we do it? - Oh, yeah.- Just follow me. - Thanks, Morten, thank you.
0:32:02 > 0:32:03- After you, mate.- Thank you.
0:32:03 > 0:32:05What a place.
0:32:06 > 0:32:10Now that's what you call a water feature.
0:32:10 > 0:32:12Yeah. It's a nice view for the bakers.
0:32:12 > 0:32:16But I think it also matters to the products you make.
0:32:16 > 0:32:19- Oh, yeah. Good for you. - It's a holistic approach, isn't it?
0:32:19 > 0:32:21So how we do it.
0:32:21 > 0:32:23Should I show you? Or do you want to do it?
0:32:23 > 0:32:28You're the boss, Morten. We'll get our hands dirty, yes.
0:32:28 > 0:32:30So this is the basic dough that we're using.
0:32:30 > 0:32:33The flour, milk, butter, sugar and the cinnamon.
0:32:33 > 0:32:34- And yeast, of course.- Yeah.
0:32:34 > 0:32:38When you bake bread, Morten. What we've heard, and is it true,
0:32:38 > 0:32:40the longer you leave the bread to leaven.
0:32:40 > 0:32:42If you're making bread rather than this,
0:32:42 > 0:32:45you get a better tasting bread.
0:32:45 > 0:32:48Sure. For flavour. For the colour of the crust and everything,
0:32:48 > 0:32:50it's much, much better to prove it slow.
0:32:50 > 0:32:52I think that's it all over, though.
0:32:52 > 0:32:55Like good cheese, like good wine. Good bread is no exception, is it?
0:32:55 > 0:32:58It just, just slowly.
0:32:58 > 0:33:00'And that's not just true for bread.'
0:33:00 > 0:33:05'The dough Morten's using for his skillingsboller has been rising slowly overnight.'
0:33:05 > 0:33:10'And now he can spread it with a mix of butter, sugar and cinnamon.'
0:33:10 > 0:33:15'You can probably tell, but Morten used to be a restaurant chef before he turned his hand to bakery.'
0:33:15 > 0:33:19If you should change being a chef with a baker,
0:33:19 > 0:33:23- it needs to be on a kind of artisan and handcraft level.- Yes.
0:33:23 > 0:33:25- Not in a factory. - No, you can't.- You can't.
0:33:25 > 0:33:28- Because that's not where your heart and your soul is.- No.
0:33:28 > 0:33:30'He makes it look so easy.'
0:33:30 > 0:33:32'I guess that's the trick of good dough.'
0:33:32 > 0:33:35'Once you've got that, you can play around with it.'
0:33:35 > 0:33:37The next one, you are making.
0:33:37 > 0:33:40- Ah, fantast... Yes.- Oh, aye.
0:33:40 > 0:33:41'And, before you know it,
0:33:41 > 0:33:4534 money-makers are ready to rise again.'
0:33:45 > 0:33:49'They are left for another 40 minutes to prove in a warm place.'
0:33:49 > 0:33:51- This is great, isn't it? - It's having a master class.
0:33:51 > 0:33:54It's, I, it's just... I love it.
0:33:54 > 0:33:57'Morten uses the same dough mix for the next buns.'
0:33:57 > 0:34:02'But with this one, the skill is in constructing, folding, rolling and tying.'
0:34:02 > 0:34:04- Easy.- Easy.
0:34:05 > 0:34:08- Right.- OK. Twice round my finger.
0:34:08 > 0:34:10- One... Two...- No.
0:34:10 > 0:34:12You see the difference?
0:34:12 > 0:34:14- No, if you take it...- Ah!
0:34:14 > 0:34:16If you do it like you did, you have it perfect.
0:34:17 > 0:34:21- And then we just start going around.- Ah, yes!- Yes. Yeah.
0:34:21 > 0:34:24- It goes. like that.- So you need to do it towards...?- Yeah.
0:34:28 > 0:34:29- Inside?- Fine.
0:34:29 > 0:34:31Two. Hold.
0:34:32 > 0:34:34Wow! There it is.
0:34:35 > 0:34:37Look at them, hey?
0:34:40 > 0:34:43- Oh! Your tongue's hanging out again. - It's not!
0:34:49 > 0:34:51That's perfect. I can just go home.
0:34:51 > 0:34:54Now just leave us here, we'd be very happy.
0:34:54 > 0:34:57Ah! What a way to spend a day.
0:34:57 > 0:34:59In a bake house, in Norway,
0:34:59 > 0:35:01with a master baker,
0:35:01 > 0:35:06learning how to do proper proper Norwegian baking.
0:35:06 > 0:35:08'I'm quite proud of those, you know.'
0:35:08 > 0:35:11'And, 40 minutes later, when all the buns have proved,
0:35:11 > 0:35:16'they're brushed with an eggy wash, sprinkled with Demerara sugar, and popped into the oven.'
0:35:21 > 0:35:22- Oh!- Ready for testing?
0:35:22 > 0:35:25Oh. It smells so good.
0:35:25 > 0:35:28- They're beautiful. - They are beautiful.- You made it.
0:35:28 > 0:35:31'The skillingsboller look just like Danish pastries,
0:35:31 > 0:35:33'or Chelsea buns, really.'
0:35:33 > 0:35:37'I think you'll find similarities like this all over Europe.'
0:35:37 > 0:35:40'It just goes to show that great ideas travel well.'
0:35:40 > 0:35:43Oh! That middle bit just gets softer.
0:35:43 > 0:35:44Yeah. That's the best part.
0:35:44 > 0:35:46Morten, that's fantastic.
0:35:46 > 0:35:48Not good, it's fantastic.
0:35:48 > 0:35:50They're very very comforting, aren't they?
0:35:50 > 0:35:53You know, it's like a warm hand giving you a pat on your stomach.
0:35:53 > 0:35:55"Mm, you're all right, you."
0:35:55 > 0:35:59- That's the difference, isn't it? - Oh, yeah.- Fresh baking.
0:35:59 > 0:36:01So, cheers!
0:36:01 > 0:36:03- Mm.- Mm.- Thank you for coming. - Thank you.
0:36:03 > 0:36:05Thank you for teaching us, Morten.
0:36:05 > 0:36:07Thank you. It's been an absolute pleasure to be here.
0:36:07 > 0:36:11- Thank you for your hospitality, sir. - It's my pleasure.
0:36:12 > 0:36:15'What another great day, Si.'
0:36:15 > 0:36:17'It was, but it's now chucking it down,
0:36:17 > 0:36:20'so let's find somewhere to rest our weary little heads.'
0:36:31 > 0:36:34Well, this is where we stayed last night.
0:36:34 > 0:36:38It's fantastic, and it was thought to be the home of Peer Gynt,
0:36:38 > 0:36:42and he was the Norwegian farmer who loved folklore, trolls and all things Norwegian and mystical,
0:36:42 > 0:36:45which inspired the work of...
0:36:45 > 0:36:46Ibsen.
0:36:46 > 0:36:52Now Ibsen took his inspiration from this area to write the play...
0:36:52 > 0:36:58Which provided the inspiration for Grieg to write that wonderful symphony of music, Peer Gynt.
0:36:58 > 0:37:02And we thought to ourselves, what a wonderful place to cook.
0:37:02 > 0:37:05Well, it would have been, if you could have seen the view!
0:37:05 > 0:37:08But, you're going to be able to see the view, you see,
0:37:08 > 0:37:11because Rog, our cameraman, stayed up all night
0:37:11 > 0:37:14to do a time lapse thingy of all the cloudies and valley and everything.
0:37:14 > 0:37:17He's a very clever chap. So we will be able to show you the view.
0:37:17 > 0:37:22MUSIC: "Morning Mood, Peer Gynt" by Edvard Grieg
0:37:28 > 0:37:31THEY HUM PEER GYNT'S DANCE OF THE MOUNTAIN KING'S DAUGHTER
0:37:31 > 0:37:36'Luckily, we've got a lovely snug kitchen in which to make our pirog.'
0:37:36 > 0:37:39'They're mini bread pockets filled with scrumptiousness.'
0:37:39 > 0:37:40# Oh!
0:37:40 > 0:37:43BOTH: # Oh, we're two trolls and we're very very happy. #
0:37:43 > 0:37:46HE TAPS OUT A TUNE
0:37:46 > 0:37:50We're making pirog, a traditional Norwegian troll snack.
0:37:50 > 0:37:51- Yes.- Ja.
0:37:51 > 0:37:54If you're a troll and drinking beer, you want one of these.
0:37:54 > 0:37:56You need to have some troll snacks.
0:37:56 > 0:38:00'We start off with a handful of flour and some tepid water.'
0:38:00 > 0:38:01It's nice here, isn't it?
0:38:01 > 0:38:04I blooming well love it.
0:38:06 > 0:38:09This is going to give that yeast a kick up the goolies
0:38:09 > 0:38:12and make it go off like a mad 'un.
0:38:12 > 0:38:15'A spoonful of sugar and the dried yeast,
0:38:15 > 0:38:19'and get your hairy friend to mix it up.'
0:38:19 > 0:38:24'This is a different way of using yeast to the Scandinavian rye bread we made at the start of the trip.'
0:38:24 > 0:38:28'With that one, we made the dough essentially in one go,
0:38:28 > 0:38:30'adding all the flours to the yeasty liquid,
0:38:30 > 0:38:32'kneading it straightaway.'
0:38:32 > 0:38:35'With this one, we'll make what is known as a sponge,
0:38:35 > 0:38:38'a very liquid mix of yeast, flour, sugar and water.'
0:38:38 > 0:38:42'It's left to ferment for several hours before we use it to make the dough.'
0:38:42 > 0:38:44- Oh, you can smell it, it's fab.- Mm.
0:38:44 > 0:38:48'Using a sponge gives it a better texture and makes it tastier.'
0:38:48 > 0:38:50'The amazing thing about yeast baking
0:38:50 > 0:38:53is it's not just the ingredients that make each dough taste different,
0:38:53 > 0:38:55'but the different ways you use them.'
0:38:55 > 0:38:59Everything in Norway, the fjords, the mountains, the dinners, are huge,
0:38:59 > 0:39:02including the cling film!
0:39:02 > 0:39:04Crumbs. Where did you get that from?
0:39:09 > 0:39:14'So this is the place that inspired the crazy story of Peer Gynt then.'
0:39:14 > 0:39:18'It is. But I can't see any elves, dancing women in green, troll mountain kings,
0:39:18 > 0:39:21'or flying stags, any of that, you know.'
0:39:21 > 0:39:23'Imaginative bloke, that Ibsen.'
0:39:23 > 0:39:25'Still, on with the pirog.'
0:39:25 > 0:39:28- We have life in the bowl, look. - Oh, look at that, man.
0:39:28 > 0:39:29The job's a good 'un.
0:39:29 > 0:39:32Kingy, I am going to melting some butter.
0:39:32 > 0:39:34Melting some butter-ski.
0:39:34 > 0:39:36Now, while Dave's melting the butter,
0:39:36 > 0:39:38we're just going to add some selv-stiger ti melk mel.
0:39:38 > 0:39:42'Oh, good grief, I'm doing it now!'
0:39:42 > 0:39:45- How we getting on, dude? - My smor is well and truly melted.
0:39:45 > 0:39:47- Oh, really?- Yeah.
0:39:47 > 0:39:48Smor, it's butter.
0:39:48 > 0:39:51- Oh, lovely.- I'm going to use that pan to make the filling.
0:39:51 > 0:39:53I'm not going to waste the butter.
0:39:53 > 0:39:57Oh, you see, there's no flies on our Dave, is there?
0:39:57 > 0:40:02'This is lovely, rich dough, with eggs and oil.'
0:40:02 > 0:40:04Nice.
0:40:04 > 0:40:06Now, what the oil does,
0:40:06 > 0:40:09it'll give it a level of elasticity, and that's nice.
0:40:09 > 0:40:11'Then, some milk and salt.'
0:40:11 > 0:40:14'And again, it's over to your hirsute buddy.'
0:40:14 > 0:40:16And, bring it all together.
0:40:16 > 0:40:20Start from the edges, and just work your way in.
0:40:20 > 0:40:24'While Si works the dough, I can make a start on the filling.'
0:40:26 > 0:40:30HE CHOPS IN TIME TO "IN THE HALL OF THE MOUNTAIN KING"
0:40:30 > 0:40:34HE WHISTLES THE TUNE
0:40:34 > 0:40:38Now you want to knead this dough for a good five minutes.
0:40:38 > 0:40:41Nonstop, really. Ten, if you can manage it.
0:40:43 > 0:40:46You'll feel the gluten starting to release through the dough,
0:40:46 > 0:40:50because it starts to become quite elastic.
0:40:50 > 0:40:54'A bit of sea salt on your garlic, helps it grind even smaller.'
0:40:56 > 0:40:59HE CHOPS IN TIME WITH THE TUNE
0:41:02 > 0:41:05'What we're making is basically a ham and cheese filling.'
0:41:05 > 0:41:07Cha!
0:41:07 > 0:41:13THEY WHISTLE AND TAP RHYTHMICALLY
0:41:17 > 0:41:21MUSIC BUILDS TO A CRESCENDO
0:41:21 > 0:41:26HE RINGS BELL IN TIME WITH MUSIC FINALE
0:41:26 > 0:41:28There we are, man.
0:41:31 > 0:41:33This needs to go cold.
0:41:33 > 0:41:35The dough needs to rise.
0:41:35 > 0:41:39That gives us time, I think, to present you
0:41:39 > 0:41:42with our version of...
0:41:42 > 0:41:45- Ibsen's masterpiece.- Peer Gynt. Uh ho...
0:41:46 > 0:41:48Action!
0:41:51 > 0:41:53How do. I am Peer Gynt.
0:41:53 > 0:41:55I've met a beauty in green
0:41:55 > 0:41:57who has led me to the hall of the mountain king.
0:41:57 > 0:42:01And, I'm about to meet the king, my future father-in-law,
0:42:01 > 0:42:04to ask for her hand in marriage.
0:42:07 > 0:42:09Beautiful daughter!
0:42:11 > 0:42:15Oh, hell fire. I'm not sure, now I've seen her dance.
0:42:15 > 0:42:18She's like a Cocker Spaniel with worms.
0:42:20 > 0:42:22What did you say?!
0:42:22 > 0:42:26You dishonour my daughter!
0:42:26 > 0:42:32Trolls! Goblins! Kill this snivelling farmer!
0:42:33 > 0:42:35Sugar. That'll be time for me to go.
0:42:35 > 0:42:37Ta-ra! Whoa!
0:42:37 > 0:42:41And that is our tribute to Ibsen's masterpiece, Peer Gynt.
0:42:41 > 0:42:45THEY SING THE THEME FROM IN THE HALL OF THE MOUNTAIN KING
0:42:45 > 0:42:47Do you know, you were great.
0:42:47 > 0:42:50Actually, when I stood before you and you snarled at me,
0:42:50 > 0:42:52I got quite a shock.
0:42:52 > 0:42:55WHAT DID YOU SAY?!
0:42:55 > 0:42:59- Look at this living thingy.- Oh!- Oh!
0:42:59 > 0:43:02'So all that remains for us to do is to construct the pirog.'
0:43:02 > 0:43:06'I know it looks a bit like pastry, but this is proper bread dough.'
0:43:06 > 0:43:09'Every country has its own version of the pirog.'
0:43:09 > 0:43:14'Indian samosas, Spanish empanadas, and Cornish pasties.'
0:43:14 > 0:43:18HE TAPS OUT THE THEME, AND STAMPS
0:43:19 > 0:43:22- It is infectious that, isn't it? - It is fantastic.
0:43:22 > 0:43:24Pirog one.
0:43:24 > 0:43:26Of 75.
0:43:26 > 0:43:30'Little pockets, filled with loveliness is all they are really.'
0:43:32 > 0:43:35'And would you believe it, the sun's come out
0:43:35 > 0:43:38'so we can eat them al fresco.'
0:43:41 > 0:43:45- Oh, look at this! - Fantastic.- Beautiful!
0:43:45 > 0:43:47- Cheers.- Cheers.
0:43:49 > 0:43:51Mm.
0:43:51 > 0:43:55- Oh, that's a Viking good recipe, that.- You're not wrong.
0:43:55 > 0:43:59- I tell you what, they're going to go brilliant in the panniers. - Oh.- Lovely.
0:44:03 > 0:44:05'Well, a few made it to the panniers.'
0:44:05 > 0:44:08'I'm not sure I'm looking forward to the next bit of the trip.'
0:44:08 > 0:44:13'We're off to meet a man called Jan, in Lillehammer who drives bobsleighs for a living.'
0:44:13 > 0:44:16'You must need snow, though, for a bobsleigh.'
0:44:16 > 0:44:20'Ah, but what about a wheelbob? Same run, different vehicle.'
0:44:20 > 0:44:23- Ah, you must be Jan.- Yes.- Hello, Jan, I'm Si. Nice to meet you.
0:44:23 > 0:44:26- I'm Dave.- Hello. I'm Jan. Hi.
0:44:26 > 0:44:28- This is quite a contraption. - Yeah, it is.
0:44:28 > 0:44:33- Have you done a lot of this, Jan? - Yes. I've done this for about 16 years now.- Thank God for that.
0:44:33 > 0:44:35Have you won any medals? A champion yourself?
0:44:35 > 0:44:39- Yes, I did. In 2000, I was the Norwegian champion.- Wow!
0:44:39 > 0:44:42I'm liking you more and more as time goes on.
0:44:42 > 0:44:44It's a bizarre sport, isn't it?
0:44:44 > 0:44:46Yeah, it is an extreme sport.
0:44:46 > 0:44:48What are we saying here? Extreme?
0:44:48 > 0:44:50How fast are we expected to go?
0:44:50 > 0:44:53This one will go about 100 kilometres per hour,
0:44:53 > 0:44:55and a G-force up to 3 Gs on the curves.
0:44:55 > 0:44:59That means three times your own weight, squeezing you down.
0:44:59 > 0:45:03- What's this for?- It's to help you to support your back and your kidneys.
0:45:03 > 0:45:05What's the matter with my kidneys?
0:45:05 > 0:45:09- You must have loose kidneys.- Oh, they are now. But I didn't before.
0:45:11 > 0:45:14Oh! Great, a high-tech start(!) That's reassuring.
0:45:14 > 0:45:20Oh, man. This sort of speed will do great, Jan.
0:45:20 > 0:45:24- It's nice, the view's great. - Is it? I can only see your helmet.
0:45:24 > 0:45:25- Ha-hey!- Oh,- BLEEP.
0:45:27 > 0:45:30Oh, oh!
0:45:33 > 0:45:34Oh!
0:45:34 > 0:45:36- DAVE CHUCKLES - Ooooh!
0:45:40 > 0:45:43Ooh, that's G-force! Oh!
0:45:43 > 0:45:44Wahey!
0:45:49 > 0:45:51Oo-oo-oo-oo-oh!
0:45:56 > 0:46:00MUSIC: THEME TO "SKI SUNDAY"
0:46:27 > 0:46:29How's your bits and pieces? You all right?
0:46:29 > 0:46:32- I think I may have pulled something I didn't know I had.- Ha-ha!
0:46:32 > 0:46:34Cor!
0:46:34 > 0:46:37- It really is exhilarating, isn't it, Jan?- My God.
0:46:37 > 0:46:39Cor!
0:46:39 > 0:46:43- That was a ride of a lifetime, I'm pleased to say.- Awesome. Yeah.
0:46:43 > 0:46:46Jan, thank you very much. Brilliant.
0:46:46 > 0:46:49- Where is he?- I'm right here.
0:46:49 > 0:46:52Listen, dude, that was immense, man. Absolutely immense.
0:46:52 > 0:46:54- Thank you.- You're welcome.
0:46:54 > 0:46:56Oh, look, there's a WC. Excellent.
0:46:56 > 0:47:00'It makes these bikes seem a bit slow, doesn't it?
0:47:00 > 0:47:03'Slow's just fine by me, dude, I tell you.'
0:47:06 > 0:47:10'Tomorrow is National Day in Norway, so we've got to get a shift on.
0:47:10 > 0:47:12'It's about 85 miles to Oslo,
0:47:12 > 0:47:15'but at least we've got a bit of dual carriageway now.
0:47:15 > 0:47:18'We've got one more bakery to visit, and from what we've heard,
0:47:18 > 0:47:21'we've saved the best till last.
0:47:21 > 0:47:24'The Apent Bakery is widely regarded as the best in Norway.'
0:47:24 > 0:47:28- Oh, hello, I'm Dave. - Hi, I'm Si. How you doing?
0:47:28 > 0:47:33'It's owned by Manu, who's French, and Oyvind, who's Norwegian.
0:47:33 > 0:47:36'And what binds them together is friendship and a love of baking.'
0:47:36 > 0:47:38Wow!
0:47:40 > 0:47:42Yes!
0:47:42 > 0:47:44The breads, the cakes.
0:47:44 > 0:47:46People are going mad for it, you know?
0:47:46 > 0:47:48Oh, look at this!
0:47:48 > 0:47:52'Before we get stuck in, Manu has a friend to introduce. His sourdough.'
0:47:52 > 0:47:56This is a sourdough, liquid sourdough.
0:47:56 > 0:47:59Just to be clear, it's just flour and water,
0:47:59 > 0:48:01and the natural yeasts that's in the flour?
0:48:01 > 0:48:04- Yeah.- Once you've got the sourdough culture going...
0:48:04 > 0:48:06- Yeah.- ..you keep feeding it...
0:48:06 > 0:48:09- Yes.- ..and using it, and saving some and feeding it,
0:48:09 > 0:48:12and that keeps the bakery going on a continual basis.
0:48:12 > 0:48:15We have a baker, he is taking care of the sourdough for the moment,
0:48:15 > 0:48:18- and he has a daughter who's called Maria.- Yes.
0:48:18 > 0:48:20So we call this Maria.
0:48:20 > 0:48:25'When more flour and water is added to Maria, she becomes a dough.'
0:48:25 > 0:48:28- It's sexy.- Sexy dough! - When we work with this one,
0:48:28 > 0:48:32- you don't want to work very hard with it, you have to...- Gentle. - Gentle, yeah.
0:48:32 > 0:48:36You see, guys, this is what's fascinating about what you do
0:48:36 > 0:48:41as top bakers of the country, is there is an alchemy
0:48:41 > 0:48:46and a chemistry that you understand to reach the high level
0:48:46 > 0:48:50of expertise that you guys have here. It's just fantastic.
0:48:50 > 0:48:54'We're going to make three different types of bread, so Oyvind carves it up.
0:48:54 > 0:48:59'The secret seems to be to keep the dough as wet as possible. No dusting flour here.'
0:49:01 > 0:49:02OK.
0:49:05 > 0:49:11'The first bread is a taste of the woodland. Hazelnut and porcini mushroom.'
0:49:11 > 0:49:15- Cor!- So...
0:49:15 > 0:49:17Squeeze it.
0:49:17 > 0:49:19My natural reaction - I don't know about you, Dave,
0:49:19 > 0:49:22would be to cover the place with flour so it didn't stick.
0:49:22 > 0:49:24- Yeah.- Do you know what I mean?
0:49:24 > 0:49:27We don't want to work much with it for the moment,
0:49:27 > 0:49:31so it's just going to rest here for like, up to an hour.
0:49:31 > 0:49:33'Now it's my turn.' I can feel Oyvind,
0:49:33 > 0:49:36his eyes in my back going, "Don't handle my daughter like that!"
0:49:36 > 0:49:39Oh-oh-oh!
0:49:39 > 0:49:42Gently. Sexy dough.
0:49:43 > 0:49:46- Yes.- Thyme?- Thyme.
0:49:46 > 0:49:50'The philosophy of the bakery is that theirs is first and foremost
0:49:50 > 0:49:55'a craft bakery based on old traditions, and simple, natural ingredients.
0:49:55 > 0:49:57'The olives and thyme will be amazing together.'
0:49:58 > 0:50:01- Yeah, I get it. - Yes, but you can use a scraper?
0:50:03 > 0:50:06- It's nice dough, yeah? - Oh, it's beautiful.
0:50:06 > 0:50:10- It looks like the cat dragged it indoor but the texture is going to be fantastic.- Yeah.
0:50:10 > 0:50:13Taste is extremely important but the texture
0:50:13 > 0:50:17to make this bread with big holes and...
0:50:17 > 0:50:19It's like a Quatermass monster! It's fantastic.
0:50:19 > 0:50:22It is a living and breathing thing.
0:50:24 > 0:50:25Oh!
0:50:25 > 0:50:30'And that sits for about 40 minutes to double in size.
0:50:30 > 0:50:34'So this is the second stage for the porcini bread.'
0:50:34 > 0:50:38Some people, they're taught to put oil inside the bread.
0:50:38 > 0:50:40- Yes.- But we do not.
0:50:40 > 0:50:42So there's no oil in the dough?
0:50:42 > 0:50:48- No.- No?- Because we feel, or we do know, it's better to do it like this.
0:50:48 > 0:50:50We do not care so much about the shape.
0:50:50 > 0:50:53- We're there for the experience. - Looks wonderful, doesn't it?
0:50:53 > 0:50:57It's rustic, but it's perfect. You know, it's a different level.
0:50:57 > 0:51:01Oh, it is. Completely. Completely.
0:51:01 > 0:51:04'I've just got to have a go.
0:51:04 > 0:51:07'And true to form, it doesn't take Si long to fall in love.'
0:51:07 > 0:51:09You are beautiful. Oh!
0:51:09 > 0:51:13Jane, I'm having an affair with a sourdough starter.
0:51:13 > 0:51:16Her name's Maria and I'm not coming home.
0:51:16 > 0:51:17Yes.
0:51:17 > 0:51:20- It's probably the best one yet. - Look at that.
0:51:20 > 0:51:22It's still breathing, isn't it?
0:51:22 > 0:51:26Don't poke me girlfriend like that! Gentle dude, gentle!
0:51:26 > 0:51:30- Oh, look, she's swelling up as well now.- Oh, you lovely, lovely, gorgeous girl.
0:51:30 > 0:51:33'They then need to rest again for about twenty minutes or so
0:51:33 > 0:51:37- 'before a final swish of olive oil...- And a sprinkling of the finest sea salt.
0:51:37 > 0:51:43'Then into the deep, dark recesses of the trusty bakers' oven.'
0:51:43 > 0:51:46And it helps if it's a bit...
0:51:46 > 0:51:49- Steam.- Yes. The old-fashioned way.
0:51:49 > 0:51:52'Norwegian hospitality knows no bounds,
0:51:52 > 0:51:57'and the bakers have laid on a spread, all to be enjoyed with freshly-baked bread.'
0:51:57 > 0:51:59The texture of that, it's extraordinary.
0:51:59 > 0:52:01Actually, can you smell the mushrooms?
0:52:01 > 0:52:06- Yes. This is a bit more. - Oh, look at that. Oh! Yes!
0:52:09 > 0:52:11What's it like?
0:52:11 > 0:52:13That's the best bread I've ever tasted in my life.
0:52:18 > 0:52:21- This is amazing.- Good.
0:52:21 > 0:52:25- Gentlemen, congratulations. This is...- Thank you.
0:52:25 > 0:52:29I'd take my hat off to you if I could. Absolutely amazing.
0:52:30 > 0:52:32That is extraordinary.
0:52:32 > 0:52:36I can't get over to you how good this bread is.
0:52:36 > 0:52:40- Totally superb. - Thank you, thank you so much.
0:52:40 > 0:52:43- Look, even the birds know.- Yeah.
0:52:43 > 0:52:46'I can't get over the fact that that amazing bread has been made
0:52:46 > 0:52:50- 'with so few ingredients. - Just flour and water in the dough,
0:52:50 > 0:52:52'olive oil and salt on the outside,
0:52:52 > 0:52:57'and those delicious ingredients folded in. It's quite remarkable.
0:52:57 > 0:52:59'So simple, really, anyone could try that one.'
0:53:01 > 0:53:05'Dave, I reckon we've got time for a quick tour around Oslo,
0:53:05 > 0:53:09'before we get back into our glad rags for a night doon the toon!
0:53:09 > 0:53:11'It would be daft not to see it whilst we're here.
0:53:11 > 0:53:14'As capital cities go, it's pretty small.
0:53:14 > 0:53:16'Only 600,000 people live here.
0:53:16 > 0:53:20'It's regularly at the top of the list of the most expensive cities in the world.
0:53:20 > 0:53:23'So what do you say we get out of these leathers,
0:53:23 > 0:53:29'and slip into something more comfortable for our last night in Norway?'
0:53:29 > 0:53:31Look, we're in Oslo. We're out on the town.
0:53:31 > 0:53:34- Have you noticed, we're in our duds?- Whoo!- Look at him.
0:53:34 > 0:53:37Mohair. Bike's parked up and we're going to have a drink.
0:53:37 > 0:53:41We're going to explore the ancient Norwegian tradition of aquavit.
0:53:41 > 0:53:44- Look at that. - The right bar for the exploration.
0:53:44 > 0:53:49'But this isn't any normal bar - oh, no - it's an ice bar,
0:53:49 > 0:53:51'so we need to be suitably wrapped up.'
0:53:51 > 0:53:56So you just press the blue button and it will automatically teleport you to the Arctic.
0:53:56 > 0:53:59Hey, it's great. It's a bit James Bond, this, isn't it?
0:53:59 > 0:54:01Oh! I see the need for the gloves.
0:54:01 > 0:54:05I tell you what, you can see your breath in the air, can't you?
0:54:05 > 0:54:07Everything in the bar is made from ice,
0:54:07 > 0:54:11even the glasses containing our first aquavit.
0:54:11 > 0:54:13- Cheers!- A big clunk.
0:54:16 > 0:54:18You just know that that's done you good, don't you?
0:54:18 > 0:54:21- I've never drunk out of an ice cube before.- I haven't either.
0:54:21 > 0:54:24They're not the easiest to drink out of, these.
0:54:24 > 0:54:29- No. But you won't get a colder drink. - This is true, this is true.
0:54:29 > 0:54:32Get two coffins ready.
0:54:32 > 0:54:34'Aquavit gets its flavour from a blend of spices,
0:54:34 > 0:54:36'the main one of which is caraway.'
0:54:36 > 0:54:39What's interesting about that, that fits in very well
0:54:39 > 0:54:43with that Norwegian culture of Vikings and trade, and travel and seamanship.
0:54:47 > 0:54:50- It's very pleasant. - It's very palatable.
0:54:50 > 0:54:51- Isn't it?- It is. Cheers.
0:54:53 > 0:54:55Cheers.
0:54:56 > 0:55:00- I'd like to try another one of those just to make sure it's all right. - Me too.
0:55:00 > 0:55:04- I tell you what, this is tricky, isn't it?- It is, isn't it? - Do you know what I mean?
0:55:04 > 0:55:08- It's pink now. - Here's to Norway and its people.
0:55:14 > 0:55:18- Oh, my God, it's daylight. - It's warm, isn't it?
0:55:18 > 0:55:21- I never thought I'd say Norway was warm.- No, no, and I didn't.
0:55:21 > 0:55:24Riding from Kristiansund in the pouring rain mostly.
0:55:24 > 0:55:28- Ja.- Aye, I tell you what... - Rocking like a hurricane.
0:55:28 > 0:55:31- Really? On a Thursday? - Your jacket's great. Yeah.
0:55:31 > 0:55:35- You're my mate, aren't you? - Yeah. No, no, I am. I am.
0:55:35 > 0:55:38You know, we're like brothers. People say "Where did you first meet?"
0:55:38 > 0:55:42It's been a long time now. Hasn't it?
0:55:42 > 0:55:44- Yeah...- Are you trying to get...?
0:55:49 > 0:55:51I'm having a lovely time.
0:55:53 > 0:55:56# Sad sweet dreamer
0:55:56 > 0:56:00# It's just one of those things you put down to experience
0:56:01 > 0:56:06# Sad sweet dreamer... #
0:56:13 > 0:56:18'Is it my hangover, or is there a marching police band playing Monty Python?
0:56:18 > 0:56:20'It's Norway's National Day.
0:56:20 > 0:56:24'Parades take place across the country, but this is the biggest one, in Oslo.
0:56:29 > 0:56:33'They're all celebrating their independence as a nation,
0:56:33 > 0:56:36'a state of affairs they clearly think worthy of a flag wave or two.'
0:56:41 > 0:56:45What a wonderful expression of patriotic pride this is.
0:56:45 > 0:56:46- Isn't it?- Fabulous.
0:56:49 > 0:56:52- That's the King and Queen of Norway.- Wow!
0:56:52 > 0:56:55- She's waving at you, Dave. There you see.- Yeah.
0:56:55 > 0:56:59'They're going to be there for ages. Hey! Do you fancy a snack, mate?
0:56:59 > 0:57:03- 'Always dude, always.- I brought a couple of things from the trip.'
0:57:03 > 0:57:06- Oh, look at that.- Porcini bread...
0:57:06 > 0:57:08- Yes!- ..Peer Gynt's pirogs...
0:57:09 > 0:57:12- Oh!- ..brown cheese...
0:57:12 > 0:57:14Oh, this is the boy, this, though, isn't it?
0:57:14 > 0:57:17- ..the olive bread.- Wow!
0:57:17 > 0:57:21Norway's been absolutely brilliant. One of the best trips ever.
0:57:21 > 0:57:24It has, it's been fabulous. The people have been amazing,
0:57:24 > 0:57:26amazing scenery. I tell you what,
0:57:26 > 0:57:29some of the best motorcycling roads in the world.
0:57:29 > 0:57:33The first people over the pass down into Lom, that was exciting.
0:57:33 > 0:57:37It don't get much better than that. But the food, I mean the klipfisk,
0:57:37 > 0:57:39the rye bread at the start of our bakeation.
0:57:39 > 0:57:42- We couldn't have got off to a better flyer.- No.
0:57:42 > 0:57:45And what superb bakers they have here. There's been Morten, Oyvind...
0:57:45 > 0:57:47- Yeah.- ..Manu.
0:57:47 > 0:57:51And I tell you who was fabulous, Nikka and the beautiful pancakes.
0:57:51 > 0:57:55Delightful lady, yeah. Brilliant. One of the best moments of my life,
0:57:55 > 0:57:59was when we were underneath the seven sisters in Geiranger fjord making the stamped cookies.
0:57:59 > 0:58:03You get on your bike at the end of that day, you fly, don't you?
0:58:03 > 0:58:05Oh! Well done Norway, I say.
0:58:05 > 0:58:06- Yeah, yeah.- Superb.
0:58:07 > 0:58:11So expectations are high for the next leg of our bakeation.
0:58:11 > 0:58:15We'll be in the Low Countries, land of dykes, windmills and chocolate.
0:58:15 > 0:58:17We'll be meeting eccentric bakers in Holland
0:58:17 > 0:58:20and Michelin award-winning chefs in Luxembourg.
0:58:20 > 0:58:22And we'll be baking buns, a chocolate cheesecake
0:58:22 > 0:58:24and an extraordinary pie.
0:58:24 > 0:58:28Join us then as we continue our bakeation.
0:58:30 > 0:58:33Our Norwegian pronunciation might need a bit of work,
0:58:33 > 0:58:37but if you've been inspired to master your skillingsboller
0:58:37 > 0:58:42visit:
0:58:42 > 0:58:45Follow the links to the Open University to find out more.
0:58:53 > 0:58:55Subtitles by Red Bee Media Ltd