Low Countries Hairy Bikers' Bakeation

You probably know there are two things that we love in this world...

Biking and baking.

-So, we've decided to combine them...

-In an epic 5,000-mile Bakeation.

We've got off to a flyer in Norway, with some truly spectacular baking.

-That's the best bread I've ever tasted.

-That is extraordinary.

And the second leg of our journey promises to be even better.

Bravo!

This week, we're tackling the Low Countries - the Netherlands...

-Belgium...

-..and Luxembourg.

Three countries, one epic journey.

Plop, plop. Every plop you hear, there's two!

And that's only the second leg, dude -

we've still got Germany and Eastern Europe...!

Ooh!

Austria, Italy and France!

-C'est magnifique!

-Oui!

Before finally hitting Spain.

We love you more than you'll ever know!

It's a good job it's not just us doing the cooking!

You see, we're on the hunt for some of the world's best bakers...

Wherever we might find them.

So saddle up for the next leg of our spectacular...

BOTH: Bakeation!

Here we are then, Si.

Week two, and we're heading into the Low Countries - Netherlands,

Belgium and Luxembourg, for a baking extravaganza!

Three countries and three distinct baking traditions.

Dutch baking, influenced by the fact

that they've ruled the spice trade for 100 years.

But after one too many wars with us Brits, the spice trail

lost its, well, spice, and local ingredients

once again came back into fashion.

And Belgium has been invaded by just about everybody -

the Romans, the Vikings, the Spanish -

so their baking is a mix of all those influences.

Well, that and chocolate!

Finally, in Luxembourg, the baking reflects their geography,

bordered as they are by France and Germany.

It could all could make for a very unconventional trip.

Woh! New country, new bike... Ooh! New haircut!

-You're looking good, dude, looking good!

-I thank you!

Here we are!

The Netherlands!

Then on to Belgium.

-And then, we go to Luxembourg, don't we?

-I've so been

looking forward to coming back to the Low Countries,

especially Belgium - some people say it's boring...

Boring? Belgium? How dare they?!

What do you think of, though, when you think of the Netherlands?

You think of clogs, don't you?

You think of tulips, chocolate sprinkles,

a pretty good football team - but by all accounts, you see,

-they've got quite a good baking tradition as well.

-They have.

-Anyway, we're just here, Kingy, near Enkhuizen.

-Oh!

Then let's ride on to Volendam, meet an old mate, Eric the Viking.

You can't come here without seeing a windmill,

and around Rotterdam, there are hundreds!

-Well, that'll be good then.

-Yeah.

-And then, we go on to Belgium.

Now what's Belgium famous for? Tintin, Poirot...

and chocolate.

In Bruges, we'll meet somebody who likes to shock with his choc.

He does chocolate with beetroot, smoked salmon, tequila -

even chocolate that you can snort!

-That's wrong.

-Strange.

That would be enough for mere mortals,

-but our journey doesn't end there, does it?

-Oh, no!

-What?!

-We go to the wonderful place that's Luxembourg.

-Yeah!

Luxembourg is famous for, er...

What's Luxembourg famous for?

I had a really nice pie there once.

You know, with like Riesling wine and pork - it was all right.

Don't forget, we've got three expert bakers to meet, too,

-and one's got a Michelin star, don't you know?

-Oh, fancy!

-So we've got six days and three countries.

-Right, let's away!

-Ooh!

Ooh! Mega lekker!

So our Low Countries journey really starts here.

Three countries in six days is a big ask, but we want to get to

Vianden Castle in Luxembourg by the end of the week.

We start our hunt for Dutch baking

in the old fishing village of Volendam.

I hope it's not too frugal!

Hope it's easy to find and all, mate, I'm starving!

I've arranged to meet an old Dutch mate of mine

who I've not seen for 13 years - Eric the Viking.

Here, do Vikings know much about Dutch baking, then?

Well, he always liked pies when I knew him!

# Oh, I do like to be beside the seaside... #

-Will you recognise him?

-Well, he's huge.

-See what I mean?

-That's... Is that him? Ah!

-Hey! Eric! Nice to see you.

-How are you doing?

-How are you, man? I've heard a lot about you.

-You, too.

It's very good of you to meet us.

-We want to know about Dutch baking, and you're the man...

-Baking?

'Looking a bit blank for a man who's lived in Holland all his life.

'Maybe he's suffering from a frugal baking tradition?!

'He doesn't look like it. Now he's going on the offensive...'

-You're not famous, you English, for your cooking, are you?

-Ha!

We could have a bit of a problem!

-They've not changed since the spice wars! How dare you?!

-How dare you?!

'We're going to fall out if I don't find something to eat soon.

'Fear not, my friend, I smell baking. Well sort of...'

-P-p-p... Poffertjes!

-Oh, wow!

-They've got waffles, too.

-Hello.

-All right, you guys.

My English friends are looking for really Dutch things.

-Ah, poffertjes, they're little pancakes.

-Yeah?

-I make it for you.

-Oh, great!

-That'd be brilliant.

Wow! He's fast.

-Look at them all puffing up.

-They're a very nice colour.

-Called poffertjes because they puff up!

-Yeah!

-It smells good, though.

-It does smell good, doesn't it?

-Yeah.

It's nice, you stand, wait for your poffertjes,

-have a bit of a chat...

-Oh, look!

'I know little pancakes aren't strictly baked,

'but they do use some of the same ingredients - flour, eggs and milk.

'Dude, we're clutching at straws here.'

-Poffertjes.

-Poffertjes....

-They're good.

-Shrove Tuesday all over again, isn't it?

'Served with butter and icing sugar, they're a very popular Dutch snack.'

A bit of lemon juice on them, be lovely!

-Don't be shy, you can have mine, too.

-Oh, thank you.

-Nice!

I did pinch yours actually, when you weren't looking.

Volendam is a fishing village turned tourist town.

It reminds me of a Dutch Blackpool.

It has its tacky bits, I'll give you that.

What do you reckon, boys?!

-Come on, Eric!

-I still have to work in this country, you know!

-Spoilsport!

-Yeah, well. Have fun!

It's just something everyday Dutch folks do

when they come to the seaside, you know?

-Could you dress us up as women, please?

-Really? Yeah, sure.

-Do you know anything about Dutch baking?

-Dutch baking?

-Baking - cakes, bread and stuff.

-Traditional...?

-No, not really.

-# A mouse lived in an a windmill in old Amsterdam... #

-Is this really happening?

You would make an appalling transvestite.

# He sang every morning how lucky I am... #

-Are they real?

-No, they're lovely, them!

# In a windmill in old Amsterdam... #

You know, Kingy, there's one thing the BBC can say about us.

-What?

-That we don't go in for, like, national stereotyping, do we?

-No.

-No, never.

-Not in any way, shape or form.

We always look for, like, the hidden Holland.

# They're going clip, clippity clop on the stairs

# Oh, yeah

# This mouse he got lonesome He took him a wife

-# A windmill... #

-Big smile in the camera - here he comes... OK!

That's not a big smile!

That's better!

Ha-ha-ha-ha!

Thank you!

Very nice!

# I saw a mouse, where? There on the stair... #

Is it just me?

Oh, no!

Are we destroying these once we've looked at them?

No, it's a souvenir!

Do you like Rembrandt's mother?!

-Dude, we've been mates for 20 years.

-Yep.

-But we're ugly, aren't we? Do you know what I mean?

-Yep!

# There once was a windmill in old Amsterdam

# A little mouse in the windmill How lucky I am...

# I saw a mouse, where?

# There on the stair... #

Interesting first day in the Low Countries, dude.

Yep. Not brimming with baking. We'll make up for that tomorrow.

But now we're heading for the coast at Scheveningen,

and a splendid-sounding hotel.

What a building, eh?

Ooh! Lekker!

-Oh, man, that's fantastic.

-Born to it, mate. Oh! Born to it.

This is it.

Shall we take our helmets off or shall we just go in all butch?

'Do you promise I can have a Dutch apple pie tomorrow then, dude?

-'Yeah. Promise, mate.'

-SEAGULLS SCREECH

It's our second day in the Netherlands,

and we're at the seaside! The sun is shining, the stars are out...

That's Elton John and Bryan Adams, you know.

-So who's she carving now then, smarty pants? The Animals?

-Oh!

# I've been driving all night and my hand's wet on the wheel... #

This trip is meant to be about baking, but there hasn't been much.

-We want to know about Dutch baking.

-Baking?

-Baking?

-Yeah - cakes, bread and stuff.

-No, not really.

Luckily, we've heard about a great little bakery

on the outskirts of The Hague.

This is Fred's place. Apparently he bakes everything in here by hand,

and that's 120 different types of bread.

-Oh, wow!

-Wow! What a smell!

-Yeah, fantastic.

-Oh, look at the breads.

-We have found good Dutch baking.

Have you seen that? Australian bush bread, Andes bread, muesli bread,

Argentinean bread, walnut bread. It's like a bread library!

-It is.

-Reggae bread. Oh! That's what Bob Marley likes his "jam-in".

Ha!

-Here's the man.

-Yes.

-Fred.

-I'm Fred.

-Fred, I'm Si.

-Very nice to meet you.

-OK. Thank you.

-I'm Dave.

-Hello.

'Fred is famous for his apple pies,

'one of the oldest examples of traditional Dutch baking.'

Now, Fred, we know that you're very busy -

-is there any chance of Dave and I giving you a hand?

-Yes, come on.

-Yeah? Perfect.

-I'd love it, you come! Come on!

Thank you.

-So this is a Dutch traditional recipe, isn't it?

-Yes.

Dutch apple pie. Everybody's heard of that one.

-Yes. Absolutely.

-Real butter...

-No margarine.

-No margarine. Only real butter.

What distinguishes the Dutch apple pie from ours is, their recipes

call for lemon juice or zest, which is going into the pastry now.

But interestingly, there's no sugar -

a throwback to their frugal baking tradition, perhaps.

Bakeries like yours are quite special - are they doing well now?

Special pies or bread-making, then you live.

-Yeah.

-Normal bread - gone. Supermarket.

-You know, supermarkets they do it for, you know...

-Yep.

-It's a good product but there's no love, is there?

-No.

-Supermarkets have taken over, but bakers like you...

-Yeah.

-..are doing incredible bread, exciting bread.

-Yeah.

But we're making exciting pie - not bread.

True - a lovely Dutch apple pie at that.

The apples came first, of course...

Because the idea of pastry only made it here after the Crusaders

brought it from the Mediterranean in the 13th century.

-Cinnamon.

-Cinnamon.

-Yeah.

-Cinnamon, yeah. Classic.

THEY CHUCKLE

You see, that's the great thing about baking, specific measurements!

A bucketful of this, and shovelfuls of that!

'It's not surprising Fred uses so much cinnamon, it's traditional.

'Dutch traders controlled all the cinnamon production

'in the world in the 17th century!'

'I love Fred's pastry-rolling machine - like a mangle for food.

'Every notch down makes it a bit thinner. Genius!'

Oh, wow!

-So...

-'And then, we just need to assemble the pie.'

-Oops!

-'He tries his best, you know.'

-Not as neat as yours, Fred.

-Yeah. Oh, it's OK.

'It might once have been frugal,

'but no-one could complain it's not full to bursting with apples now.'

-600!

-Yes. Yep.

-What's this device, Fred?

-This is the bicycle.

-Bicycle!

-We call it bicycle. We do it so...

-And...

-So it's like lattice work, isn't it?

-You've got it.

Always strips for the pie.

'You can spot a Dutch pie because they all have the lattice

'pastry top, holding the filling in place but keeping it visible.

'The pie is cooked slowly in a coolish oven for 95 minutes.

'95 minutes? Luckily, Fred's got one ready for us.'

-Oh, brilliant!

-That's it, the Dutch apple pie.

-Dutch apple pie!

-Fabulous.

First, you taste it.

You make it, you taste it.

Oh, that looks good.

-The pastry's come out quite dark.

-Yeah.

-Yeah.

-It's not burnt, it's just a dark crust.

-Yes. It's OK.

-It's all apples. Just apple, apple, apple.

-Yeah.

-Oh, it's really good.

-It's, er, Grandmother's apple pie.

-It sounds stupid to say but it tastes really appley.

-Yeah.

-Big flavours of cinnamon.

-It's gorgeous.

-That's us, we've started in Holland.

-What a great start as well, eh?

-Yeah. Thanks, Fred.

-Thanks, Fred.

-OK, thank you!

Fred has restored my faith - I was beginning to think

we weren't going to find any decent Dutch baking.

-He's inspired me to do a bit of baking of our own.

-Absolutely, mate.

Well, we're heading towards Rotterdam,

and near there is Kinderdijk, where there are shed loads of windmills.

# Like the circles that you find

# In the windmills of your mind. #

# Round like a circle in a spiral Like a wheel within a wheel

# Never ceasing, never turning Like a spinning wheel

# It's the circles that you find... #

Every country has a version of these -

hot cross buns are the closest UK relative.

# ..of your mind. #

Lazybones buns, or...luilak buns.

-Really?

-Or luilak.

-Say that again?

-Luilak!

-That'll do.

-Luilak buns.

Luilak buns are traditionally eaten

the first Saturday before Whitsun, and it celebrates Luilak Day.

-I haven't made this up, honest.

-No, no, he hasn't.

Young people, they go around in the morning at four o'clock,

making a noise and waking everybody up.

If you don't get up, you're called a luilak or a lazybones,

and you have to bake cakes and treat people.

Now these lazybones buns became

a celebratory cake for this kind of gig.

Yeah. And...and... Well, that was it really,

I have nothing further to add, because that was brilliant.

Take one pan...

-Milky goes in there.

-Milky. Ja.

-100% Netherlandsh.

-Yesh.

Sugar.

A big knob of Netherlandish butter.

-And these are Krentens.

-No!

-25 grams of krentens.

Currants, to you and me.

"Blanke rosagens."

Sultanas, to you and me.

Now, we need to warm this to blood warm heat.

The usual gig, warm enough to activate the yeast,

but not too hot so you kill it.

Patentbloem...

Strong, white bread flour, and that's what we use,

your patentbloem.

A little bit of salt.

Good sprinkle of cinnamon.

-DAVE COUGHS

-Sorry about that.

The zest of one lemon.

There's not many better things in life

than zesting a lemon on top of a dyke.

'There are moments when being a large bloke comes in handy,

-'like when your cooking buddy needs a wind break.'

-It's a Dutch oven.

Oh, you flame...!

'Not sure I'd be your mate if I set said large bloke on fire, though!

'Away to the windmill to find fire!'

Which gives us 30 seconds for an instrumental break

and a spectacular windmill musical montage sequence.

-REFLECTIVE MUSIC PLAYS

-There are 19 windmills here, you know, mate.

Ooh, windmills reflected in a wing-mirror shot.

Some of them date back to the 1500s...

Nice speedy-up clouds.

And surprisingly, they're not for milling grain,

they're for pumping excess water from the land.

That butter must have been melted by now.

-MUSIC STOPS

-Cut music!

Hm-mmm! Schnacks!

Won't tell 'im!

-Here we are, Kingy!

-What are you eating?

A slice of Edam and a bit of fresh bread.

That's great, that is, isn't it?

-Oh!

-MELANCHOLIC MUSIC STARTS UP AGAIN

DAVE WHISTLES

Now, that's just warm, sloppy and full of melted buttery goodness.

The Dutch have a great word for when things are really good.

They say it's "lekker". And if it's really, really good, they say

it's mega lekker.

Now, to that, a sachet of yeast. Give it a good mix,

and soon the warmth will react with the yeast,

the sugar will feed the yeast,

and it will start to become a living, breathing creature,

a little inhabitant of the windmill.

I think windmills are quite sinister, quite doom-laden.

-I was frightened of them when I was little.

-Windmills, in Barrow?!

-'Just get on with the buns, you, will you?!'

-Look at that,

that's working. Look at it, it's breathing! To that,

-we pop in an egg.

-Looks lovely.

Give it a good mix-up with a fork.

Pour a bit into the middle of the flour...

Then work from the outside in towards the well.

Perfect. Now, mix it well. You'll see it

start to form, but you really need to get your hand in at this point.

So...

-Put that there, and just start...

-Should I, erm...

-flour your surface?

-Would you mind?

We all know what's coming next, don't we, boys and girls?

It has to be kneaded quite vigorously for about five minutes.

Over to you!

'Lazybones buns are traditionally Dutch, aren't they, Si?

'Well, we've got the cinnamon element again

-'and there's nothing extravagant about them.'

-And as usual,

we leave it for an hour and a half for the yeast to work

until the dough has doubled in size.

'Cue more music and windmills.'

REFLECTIVE SAXOPHONE MUSIC PLAYS

That quantity of dough will translate into eight buns.

'You're meant to eat them on the Saturday before Whitsun,

-'but I reckon they'd be delicious on any lazy day.

-Couldn't agree more!'

Nice and loosely over the top, giving it room to rise.

-We'll just put them in the sun, shall we?

-Why not?

'They need to sit in the warm for 45 minutes.'

ENGINE ROARS PAST

MOTOR STUTTERS

PROPELLER SPLUTTERS INTO ACTION

'And the buns go into the oven until ready to scoff

'by a handy windmill.'

Hee-hee! Lazy days with lazy buns!

-Got some honey.

-Nice one.

-Traditionally, they'd have these

-with syrup, when they were warm, but I think honey's nicer.

-Yeah.

Oh, yes, look at that!

-It's not quite as dark and spicy as a hot cross bun, is it?

-No.

Wildlife round here's amazing and all, isn't it?

-'You know you said you found windmills sinister?

-Yes...

-'We're staying in one tonight.

-Great.'

This is my bedroom. That's where the miller would have slept.

Up the stairs - one, two, three, four, five -

into little cockpit there. And this is Si's room...

Somewhere!

-DAVE LAUGHS

-Somewhere up there is a mattress!

-I'm not going up there!

-'Don't you snore tonight, Myers!

'And don't you sleepwalk! Ha-ha-ha...'

-Hey, Dave?

-Yes, mate?

-You did snore.

-Oh, sorry, mate.

Shouldn't we be in another country? We're still in the Netherlands,

and we've got Belgium and Luxembourg left to do in three days!

All in good time. Now, we're heading towards a tiny village

-called Burgh Haamstede.

-It's in an area that used to be popular

-with Jewish immigrants.

-And we're here for the amazing Jewish buns

-called Zeeuwse bolus.

-They've been baked in this area for centuries.

'Today, they're being made by an eccentric chap called Harry.'

Hi, Harry, pleased to meet you.

'Harry runs the bakery with his brother Moetin.

'Loaves of bread sit alongside World War II memorabilia

-'collected by Moetin.

-Whereas Harry's passion is Volkswagens,

'big and small - oh, and the buns, too.'

A speciality from here on the coast - bolus. Looks like a bolus.

I make b...

It's not... It's not...

It's not slang for a...big poo?

-HARRY LAUGHS

-Is it?

-Yeah, it is!

-A bolus!

-You've got to show us how to make those, mate.

-I can show you.

-Is this chocolate asparagus?

-Yeah.

-Oh, Harry says yeah.

'Not sure I even want to try those!'

I make a big dough for this. We can make the bolus.

-Ah, brilliant, brilliant.

-And here...

I have the flour.

-It's out of the army, too!

-It's a mess tin!

THEY LAUGH

So, flour, milk powder, put the yeast in...

-That's a lot of yeast.

-Yeah.

-It's a lot of bolus, really.

-Salt.

'Harry's using fresh yeast, so he keeps the salt away

'from direct contact with the yeast as he measures everything out.

-'Salt would kill the yeast.

-And you don't want dead yeast in your bolus.

'Harry's machine does the work that you normally do, Si,

'bringing the ingredients together and kneading the dough.'

In this place we have all small bolus, and on the other island,

-they have all big bolus.

-It's not the size of your bolus, it's the taste.

Yeah. The women say the same - the size is nowhere...

'It's not long before the dough is about ready.'

-Yeah, slap.

-That is a good sound, yeah!

It is a good sound, yeah!

You know your bolus is working when that's telling you!

HARRY LAUGHS

MACHINE STOPS

-That dough's fantastic, isn't it?

-Yes, it's very soft.

Then I use a lot of flour because, when it's stuck in the machine,

I have a big problem. Then I put it here...

-So, the dough goes in the top...

-Yes.

This is a unique machine. Dough goes in, balls come out.

THEY ALL SHOUT

MACHINE CLATTERS Maybe we can look inside of the machine...

The dough is, er... Woah!

-..pressing.

-Now it's coming!

-Yes.

And now we must go very quick to the other side

because the balls are coming out.

Of course, that way, you've got good, even sizes.

Every plop you hear there's two.

THEY LAUGH

# Diddle-iddle-er, diddle-iddle-er Uh-di-di-di, di-di-di-di

# Diddle-iddle-er, diddle-iddle-er Uh-di-di-di. #

FAST PIANO MUSIC PLAYS

'Now for the ingredient which makes the buns sticky -

'lots of muscovado sugar.'

-A little bit inside, not too much.

-Is that lemon zest - the peel?

-Peel lemon, with sugar.

-Nice.

-'Smell that!'

-Cinnamon.

-Cinnamon.

-Not too much.

-Cinnamon?

-Yeah. And we mix it...very good, yeah.

'Harry's bolus baking trays are never washed, to keep the flavour.'

I do it in slow motion and I can show you how it goes quick.

-Great.

-First, we go in slow-motion.

-I roll.

-Yeah.

I take it, yeah? I roll it out.

-Then I take him, thumb and finger...

-Pinch.

..and put him here.

Now I do it a little bit quicker.

FAST PIANO MUSIC PLAYS And I do it a little more quicker.

And so I can make...

-50, all in one plate...

-Yeah?

-..in five minutes.

-This is fabulous.

-It is.

It's continental baking.

'In Generation Game style, it's our turn. You first...

'Pinnies on, and we're ready for battle.'

-It looks easy, but...

-Watch this.

Pressure's on, dude, pressure's on. Go on...

-What?

-Go on.

Clean hands, I washed, yeah?

The history of the bolus dates back hundreds of years.

They were first created in this area by Jewish bakers at the beginning of the 17th Century.

For Harry, it's a recipe which has been passed down

from grandfather to father.

Yeah, very nice.

Unbelievable in one time. Very good.

Yeah I do it not better, it's perfect.

Your turn to get to grips with your bolus now, Si.

What I love about baking, especially like in a commercial way like this,

is you make a tray of 50 bolus,

two euros each, and you've produced something from very few ingredients

that's worth a lot, and it's got to be good business.

-Plus you make people happy.

-Yeah.

-Nice?

-Oh, perfect.

Baking under control, Harry is desperate to show us

his pride and joy, his swimming car.

So, now I shall show you my swimming car.

-Right.

-He looks not nice,

-because yesterday I take him out of the garden for my mother.

-Right.

-You made this...

-It was a jeep for the Germans

-and I weld a front and around back.

-So now you've got a boat.

-It's got an anchor as well.

-Yeah.

-Have you had your car in the water?

Yeah, yes.

-We are here in Burgh.

-Yeah.

-I want to go from Burgh to England.

-To England.

-Yeah, Yeah.

If I were you,

I'd go the shortest possible route between here.

(LAUGHS)

Luckily, whilst we're messing around with the swimming car,

Harry's brother Moetin looks after the buns.

Harry, what are you going to do if the engine fails?

Very easy. Then I have special shoes...

I put on, without my wooden shoes,

-and I walk...

-You can walk on water?

-..to home.

'Completely barking mad!'

(LAUGHS) Yeah.

But it's a fine line, Si, between madness and genius,

and Harry and his brother are genius bakers.

-Now, we're going to try...

-Now the fun part.

-..the bolus.

-Yeah.

We take always...

-We normally use paper...

-Yeah?

-..to take him.

-So you don't get messy fingers.

-Cheers.

-Thank you.

These are fantastic. They're light, they're sticky,

-they're not heavy at all. So yummy.

-The texture of them's really interesting

because it's like a really soft doughnut, isn't it?

-Yeah.

-And the dough's very rich. Oh, it's fabulous.

If you like doughnuts, you would go absolutely crazy for these.

I thought bakers were slightly bonkers,

but Harry brings a whole new meaning to the word,

I could've sat and chatted to him all day.

But we've got places to be, you know, Belgium for one.

But what's this we're going past now?

This, my friend, is the Delta Works,

a series of dykes and sluices and stuff,

which basically stops this area from being reclaimed by the sea.

-That's Polders!

-Ooh!

We're heading out of the Netherlands now, towards Westmalle in Belgium.

Belgium! That's the border!

Now we're making progress.

We are, but I just thought we could take a teeny detour so I can introduce you

to a lovely old friend of mine, and a couple of Belgian tarts.

Lynda and I grew up together in Barrow.

In her late teens, Linda followed her heart

and came to live in Belgium,

but we've kept in touch but I haven't seen her for a few years.

Hang on, I thought we were coming to see a couple of Belgian tarts?

We are. A nice leek and bacon quiche, and a strawberry and chocolate tart,

all to be enjoyed in the garden, with Lynda and her family.

Well, what a lovely welcome to Belgium this is.

Super lekker.

LAUGHTER

Oh, yum.

-BABY CRIES

-Here dude, listen,

I know you don't know me, but can you pass that strawberry on to that gentleman there?

Eeh, what a fantastic start to our time in Belgium.

We knew it was going to be good. We're off to a flyer.

Well, what can we say?

-Great food.

-Great people.

-Great friends.

-Oh, man!

-But it's true.

-We're now getting into patisserie.

-We are.

-It's all going to get a bit finer, isn't it?

-Yes.

-More jewel-like, you know, with glaze on the strawberry.

-Shortbread.

-Chocolate.

-You see this has been an amalgam, hasn't it?

-Yeah.

-Of what was to come.

We've had chocolate, we've got great, oh...

But tomorrow, let's hit the chocolate, eh? Big time.

But now we need to fly out of here, into the sunset.

-Oh, how romantic.

-Bye!

I can't tell you, dude, how much I've been looking forward to today.

Because we're heading to Bruges,

a city famous for its stunning architecture?

No, dude. No. Because it's a world capital of chocolate!

Chocolate, chocolate everywhere.

Now, we've only got 24 hours in Bruges,

let's just eat nothing else except chocolate.

-Chocolate and beer.

-Well, I was going to say...

-Chocolate, chocolate and beer

-Chocolate, that's it.

-Oh, wow!

-It's like a jeweller's, isn't it?

-Praline crunch. Pistachio. Framboise.

-Cointreau.

We're going to be making traditional Belgian chocolate truffles

to go on top of a cheesecake we'll be making later.

And so, we've borrowed a kitchen from Hans.

Do you know how chocolate first made it to Belgium

from South America, Si?

-I'm guessing it wasn't by Parcels Are Us, dude?

-Well, not in the 17th Century, no.

When Spanish explorers went to South America,

they brought back cocoa seeds.

Belgium was, at that time, ruled by the Spanish, so they introduced chocolate to Belgium.

Well, I'm very glad indeed that they did.

Muchas gracias, Spanish explorers.

Try one of those, Kingy. They're monster.

Wow! I think that's my favourite chocolate I've ever tasted.

Look at our homemade chocolate truffles.

-Look at them, man.

-Oh! Would you like one? And it's...

-Oh, I'd love to.

-Oh, yeah.

-Thank you so much.

-You're welcome.

-Thank you.

-Thank you.

-You're welcome.

Dude, I'm in love.

Well, you'll have to snap out of it.

We've got an incredible cheesecake to make.

Make it once and you'll make it for ever.

-Oh.

-Oh!

As with most cheesecakes, it starts with a biscuit bottom.

Now, I need to go and melt some butter.

What a good idea.

Whilst you "schmack" your biscuits.

I like this bit, it's my favourite. Crumbs.

And then, what you do, you see, with the bits that you've spilt,

take your hand...

LAUGHTER

You know you do it at home!

What other cookery show do you see that happening on

on the UK television? Nobody. Do you?

The biscuit base is going to need chilling, as do the melting truffles.

I'm going to go and find a fridge.

-And I'm going to make the topping.

-Watch this.

To cream cheese, I add sour cream,

and beat the living daylights out of it.

Every chocolate cheesecake needs good quality chocolate.

Sugar goes into the cheesy mixture.

And the chocolate sits on a pan of hot water to melt.

Look at that. It has the texture of an ivory silk gown.

Now, what we do to that is knock three eggs in,

because the eggs are going to bake, and that's how it goes solid.

And when the chocolate's melted,

we take a deep breath and whiz it all up together.

One, two, three. Ooh!

Oh! Oh! Slowly, slowly.

No splitty!

That's fine. I just need that chilled base now.

-Lovely.

-Thank you.

Don't lick my spatula. Don't you dare!

Young lady, would you like a chocolate spatula?

LAUGHTER

It hasn't been licked or touched. Feel free.

-It's just good Belgian chocolate.

-We do want it back, however.

LAUGHTER

It's good.

SI AND DAVE: Yay!

Look at that. From one of the cafe's fridges.

-That's chilled, that.

-Oh, dear, this is where I need my spatula.

I'll just give that a wash.

The cheesy chocolatey mix goes onto the chilled base.

But, before it goes into the oven, it needs wrapping.

A couple of layers of foil should keep it from getting wet,

-and then it's into the oven.

-Lovely!

-Shall we go and see somebody very special?

-Yeah, we should.

# All you people better gather round

# The chocolate man done come to town

# I'm the chocolate man... #

Oh, look at that. Sorted. It's fabulous, isn't it?

-It's so incredibly well preserved, isn't it?

-Yeah.

# Chocolate kisses

# Get them from me while you can... #

I tell you what's going to happen,

he's going to come out all over excited,

because he's found some stickers. Watch.

He-he, look!

I've got Belgium, I've got Brussels, I've got Bruges,

I've got Flanders and Belgium. They can whack them out.

They're good that one. Do you know what I mean?

That'll balance off with the Netherlands.

Everything but the Manneken Pis. Fantastic.

We're on our way to see Dominique,

who describes himself as a "shock-o-latier."

Here we go again. Ticking the bonkers box.

Roger, put that camera straight.

He says he likes visitors to his shop to have an open mind.

Sounds like the place for us, Kingy.

-Wahoo!

-Oh, here it is.

-Wow!

-Hi. How are you doing?

-Hello, I'm Dave. Very well.

-Dominique. Hello.

-Very good to see you.

I was really looking forward. Please, come.

I've never seen chocolate that has a finish like this, let alone the taste.

I have some chocolates here for you to taste.

As you're real rock and roll guys I'm sure you've had tequila sauce before in your life?

-We have, yes.

-The tequila give me inspiration to create shock-tails,

-between chocolate and cocktails.

-Ah, nice!

-Yeah?

-So, the idea is you take the pipette out...

-Yeah.

-You lick on the salt...

-Yeah.

Squeeze the tequila, and eat a ganache of green lemon.

-Dude, that's cool.

-That is so cool.

Well in that collection, I also make mojitos and caipirinhas

and Bloody Marys.

But the idea is that you really start with the chocolate,

and that's funny.

-Good grief!

-Yeah?

-That's a taste explosion.

But not enough tequila, I'm sure. No?

Not yet. It could do with a bit more.

-It works though, doesn't it?

-Mmm.

This is grass. Grass from the garden.

We make a juice of it, and then I make a white chocolate ganache.

-So, have fun.

-This is ridiculous.

-This is fabulous.

And if you eat it, the colour, it's really green of the grass.

-Wow!

-It's really fresh, huh?

-It works.

-Wow!

Mmm. It tastes like grass smells when you just cut it.

-Yeah.

-Do you know what I mean?

Oh, wow!

-It's the essence of grass, isn't it?

-That is mad.

-Mmm.

It's very important to be open-minded, isn't it?

So open-minded that Dominique has devised a crazy contraption

for sniffing chocolate,

created specially for a party for the Rolling Stones.

-We let them sniff chocolate.

-Sniff chocolate!

Sniff yeah. They're kinky grandpas and we let them sniff...

Kinky grandpas!

And we came with a mixture with mint, ginger and chocolate for them.

But we had a little bit more fun. We made a little machine,

two little spoons and when you push... Boom. It goes up. All right?

I'm going to show you how it works. Voila.

So, you get two nostrils at once?

Yeah. Well, we call it also the Easter eggs for the weight watchers.

LAUGHTER

I show you how it goes, yeah? It's very easy.

One, two, three...

And in the beginning, you really have the mint.

Ah! And the ginger. That opens your nose.

Yeah. And then it goes down and you have chocolate,

and then you bring in the dessert.

-Are you going to try it, no?

-Yeah, yeah, yeah!

-Oh, OK.

One, two, three...

-Is it better?

-Yeah.

One, two, three...

-I have got chocolate.

-Yeah.

-It's in here. That's mad, man.

-It takes fifteen minutes.

Oh, wow! You know what this means, don't you?

You can eat your snot!

-You are a complete genius.

-It's fantastic.

I mean, it's really, really very special.

Thank you so much for sharing it all with us, Dominique.

-No problem.

-Thank you.

-Thank you so much.

Well, I'm not going to forget that one in a hurry.

So cool, man. But I'm not sure we've had enough chocolate yet.

The crowds are gathering,

we need to assemble our now baked Belgian chocolate cheesecake.

Ah! Nice!

-Thank you, thank you.

-Thank you, thank you.

And now with the 12 truffles on the top,

there's a slice an hour all marked out.

And there we have it, our Belgian chocolate truffle wheel hub

from a Bedford.

What a great way to end our chocolate filled day in Bruges.

It could bring a smile to even the most jaundiced appetite.

Oh, you cannot get away from the fact that

that's spectacular chocolate, isn't it? It's so, so good.

The texture of the cheesecake, nice and soft, nice and silky,

and then you've got that lovely crunch with the base.

That's a top-end cheesecake.

Oh, I tell you what though, Si,

I might not want to eat chocolate again for a while.

Oh, you lightweight.

Day five, and we're still in Belgium.

Do you know we've got a whole other country to get to by tomorrow?

Don't worry my friend, I have a cunning plan.

I hate it when you say that.

We'll head to Brussels now, Belgium's esteemed capital,

and we'll stop off and start our final recipe.

But it's a dish of many parts, so we'll finish it off in Luxembourg tomorrow.

-How does that sound?

-Complicated. I'll just follow you.

And anyway, what's with the shiny silver balls, dude?

Paris has the Eiffel Tower, London has Big Ben,

Brussels has the Atomium.

Ah! I get it. It's a giant atom type thingy.

It was built for the World Fair in 1958.

It's now Brussels' most visited tourist attraction.

The Rieslingspaschteit an amazing submarine shaped pastry treat

I discovered last time I was in Luxembourg.

Shouldn't that be "Reesling" made with Reesling wine?

I know it should be "Reesling" but just look how it's spelt.

The first step is to make the pastry.

Dun, dun, dun, dun, da.!

-Now you know, like! short, rich pastries.

-Yeah.

-Cor, this one takes the biscuit.

-Oh!

-Good that.

-Hey, hey! Boom, boom!

Did you know that pastry pies probably originated in Europe?

-Not here, but Ancient Greece.

-I didn't.

And did you know that the pastry on pies, and I'm talking in Medieval times,

was just a storage container and was mainly inedible.

Well ours will be far from inedible. It will be a buttery delight.

Hey, Brussels is home to that most famous of Belgians, isn't it?

-Tintin?

-No! The Muscles From Brussels - Jean Claude Van Damme!

THEY DO KUNG FU

The Muscles From Brussels, Ja!

The butter and eggs in the pastry will make it yellow and golden,

like the Archduke of pies.

I'm going to get my hands in it,

and just gently bring it together, I think.

-That's perfect, isn't it?

-Pretty good.

It's funny with pastry, because if you keep working it,

it ends up releasing the gluten which also makes it tough.

So, if you're making a pastry, like for samosas, or a thin pastry,

you want to release the gluten.

But this, we want it crumbly, not stretchy.

-Just pop it in the fridge.

-Yeah.

-Where's the fridge?

-A chip stand, at the friterie.

-Is that a good time for lunch then?

No, we've got to make the filling. The longer the filling stands,

the tastier your Rieslingspaschteit is going to be.

Fair enough, dude, fair enough.

Now, there's an incentive to get on with the filling.

Could you put it in the refrigerator for me?

What you eating?

-Chips! They're brilliant.

-Are they?

-Yeah.

Lunch.

Take one medium onion and chop it as finely as is humanly possible.

Oh, David, that, my friend,

is finer than the underarm hair on a butterfly.

And do the same with a couple of carrots.

They need to be chopped finely,

so that they cook with the meat in the pie.

You know, Si, it's times like this I think of my dear old Dad,

long since deceased.

You know, he'd sit there on the sofa and he'd say,

"Why do I pay my bloody licence fee for?"

"To watch that tub of lard chop an onion." Sorry, Dad!

The veg goes into the bowl with the rest of the ingredients -

minced beef and nice fatty minced pork.

-A great combination.

-Then some seasoning.

Dried marjoram and chopped parsley, add to the flavour.

-Oh, it smells fabulous.

-Doesn't it?

Brandy goes in at this stage, the Riesling wine,

which gives the pastry its name will go in tomorrow in the jelly.

Now, the other thing to mention, is it's very, very important,

if you can, to leave this for as long as you can,

-preferably overnight.

-Yeah.

Because it gives the flavours time to amalgamate,

to compliment each other. To balance, to love.

Now, pop this into the fridge for all those flavours to infuse.

Mmm.

I'll go and see my friend. I might get some more chips.

Right. I'm coming.

Woah! Look at this.

Well, it would be criminal to come to Belgium

and not partake of frites.

-May I dip your Andalusian?

-Please do, dear heart.

Frites and mayo, proper Belgian!

Healthy lunch consumed, it's on with the pies.

Oh! It's been a happy hour in the chip shop.

It has. Thank goodness for refrigeration is all I can say.

The flavours are maturing and the dough's set.

We need six equal bits of chilled pastry,

and six equal balls of filling.

-They are quite substantial.

-Northern portions again.

Now we need to form this into a little brick shape.

This is flying without a parachute, this, you know.

Trying to roll out pastry in weather like this.

Go on, mate, go on!

But assuming you're making this in a nice cool kitchen,

roll the pastry quite thinly.

So now we have the fabric of the pie, the submarine.

All we need now is to pop in the crew.

One crew.

This wonderful, aromatic brandy,

marjoram-infused, porcine loveliness.

SI LAUGHS

Eggy wash will glue it all together.

Then wrap the meaty crew up toasty warm in their pastry sub.

-Short ends first.

-Nice.

-We roll this over.

-It's a minter.

-Seal it with egg.

Now this is going to be the rough side.

-So, that's your presentation side.

-Look at that.

-This is where it gets good. Right?

-Right.

We make SUBMARINES!

Now every submarine needs a conning tower.

Hang on, mate, I know you're concentrating.

-I'm making a pastry tower.

-I know.

But we seem to have drawn a bit of a crowd.

But we're not the tourist attraction,

it's the big silver balls behind us that they want.

I know. But what's Chinese for "it's behind us"?

You cut a little hole.

Excuse me! Yeah.

My pastry's melting. Do you know what, madam?

For such a small person that is a very large lens.

-Do you ever wonder...

-What?

-That your life's gone really eccentric?

-Yeah. Constantly, dude.

The conning tower isn't just a decorative whim,

it's where we'll be able to pour the Riesling wine jelly tomorrow,

once the pastry is baked and cooled.

-Sweet.

-Nice. Thank you very much.

What a lovely lady. What a nice lady.

The eggy wash will turn the submarines a lovely rich golden brown colour in the oven.

In 45 minutes they'll be done,

but they'll need to cool so we'll come back to them tomorrow.

Our Chinese friends are leaving, and we need to get on the road, too.

We've got a three hour drive to our third and final low country -

the tiny Luxembourg.

It's home to loads of great restaurants,

and one of them is in Frisange, just outside the capital.

Here we go, another low-key border.

And we're off to meet our last expert,

and I'm especially pleased that it's a lady.

Do you think eccentricity is ripe in Luxembourg too?

She's got a Michelin star award, dude, she can't be that bonkers.

-Ooh!

-Hello, Lea. Hello.

-That's fantastic.

-Hi, Lea, hi. How are you?

-I'm fine.

-Nice to see you.

-You're See?

-I'm Si.

-Si.

-Yes, Si.

-And Dave.

-Dave. Hello.

-Happy to see you.

-Is it three in Luxembourg?

-Yes. It couldn't be enough.

This is Dominique, he is my...

Dominique, very nice to meet you.

..absolutely favourite pastry chef. He is French.

And I'll put you this on because you see I always write "avec amore."

-Hey! With love. OK.

-Yeah. And when I saw you I thought

you're the right guys with the right love in the heart.

Oh, what a fabulous welcome.

Does flirting with us count as eccentric?

-So, we make macaroon.

-Oh, yeah, macaroons.

-Yes. With anise. Macaroons. You say macaroons?

-Macaroons.

And inside we put raspberry ice cream.

-Not sorbet, ice cream.

-Right.

Here, I have custard sugar.

How do you call the sugar which is like flour?

-Caster sugar.

-Caster sugar. Caster sugar.

Yeah right. And almond powder.

Hang on a minute. It's not caster sugar dude, it's icing sugar.

We're getting on well. Let's not correct her now.

As long as we all know it's really icing sugar. Sssh!

On the heat, just getting to the perfect temperature,

is some sugar syrup.

-So you love eating, too?

-Oh, yes, yes. It's casualty is...

You look great. I love that you look good and do not need

to pay so much attention, not to break.

-Fragile. We're quite robust, yes.

-Robust's the word. No, no, we're...

Listen, we're a proper shape us, Dave, aren't we, mate?

Yeah. It's all pure quality I can see.

Is it just me or is the temperature rising in here?

-That's it. I think you look better.

-Oh, thanks. You look great too.

It's all right this, isn't it?

Back to the cooking. And, to the icing sugar,

Dominique adds powdered star anise, and mixes it in.

Making macaroons is an exact science.

Precisely 90 grams of egg whites are whisked,

before the sugar syrup, at the perfect temperature

of 120 degrees, is slowly added.

It's very hot as he mixes the whites.

Yes. It boils the egg whites at the same time, you see.

Right. It cooks them, yeah?

Yeah. Ah-ha. And you leave it until it's cold.

-Until it's cold?

-Yeah. Then you can close this. OK.

So, now we get rid of the noise.

He has this 90 grams of egg white there,

-and he adds, he mixes up these two things.

-Yeah.

The egg white and the powder, almond powder, with the sugar.

Everything. He wants to have everything.

-He wants it all.

-Yes.

Dominique mixes it into a smooth paste,

and now he's gradually going to add the wonderfully glossy egg white mix.

The two egg mixes need to be combined gradually,

so the smooth light consistency of the mix is maintained,

and not too much of the air is lost.

-I give you everything, Dominique. No?

-Yes.

It's looking and smelling amazing, and tastes blooming lovely.

-That's only...

-Mmm! Thank you.

-Oh, look at that.

-You almost feel...

-Oh, wow!

Oh look at this. This is a pleasure to look at.

-It's like a machine.

-Yes.

-But look at the flick, Dave.

-I know.

-Oh, Dominique.

-Yes.

-That's style.

-That's my Dominique.

-Oh, wow!

-They're fantastic, aren't they?

Yeah they are. Look at the sheen on there.

I know. It's lovely.

You could weigh them and they'd be identical, couldn't you?

-Oh, yes.

-He's industrial in his heart, no?

Yeah. Yes. He's so quick as well.

So the last one we should lick, no?

-It's too small.

-Oh!

So, you see one thing is good.

When the oven doesn't work, just eat it like this.

-Yeah?

-So, you cannot put them straight away into the oven.

-Right.

-That's important.

You have to let them rest, let's say ten minutes.

Ten minutes. Time to make the ice cream.

Raspberry puree, sugar and cream are whisked together.

-Look, look, look, look.

-Oh!

-It's beautiful. Yeah.

You are an artist, Si.

-Yeah, is she flirting with me?

-It's a sexy thing, making ice cream.

Now some lemon juice goes in. Sharp to offset the sweet.

When you have a good man and you add a good woman to it,

-it becomes even better.

-Oh you, you, little... You!

She's definitely flirting, dude.

Just behave, whilst I help Dominique put them in the oven,

for ten minutes.

Not enough time for the ice cream to freeze, but Lea has one she's made earlier,

which goes into a very expensive magic machine

which turns deeply frozen food into a light whipped ice cream.

Dada, da, da, da!

-Oh!

-Oh! Wow, look at those!

That's fantastic. Oh, those look fantastic.

-Oh, wow!

-They are so perfect aren't they?

They are beautiful. And it smells. Oh, my God, it smells like...

-Ah! It's fantastic, isn't it?

-Oh, yes!

-Beautiful.

-Absolutely amazing.

-Absolutely beautiful.

Now comes a very, very interesting thing.

He will put water under the leaf of paper...

Yeah?

..because otherwise you destroy them,

because they are soft still where they stick on the leaf of paper.

And then if you put water, this gives condensation

-and then they push...

-Yeah? So they don't stick?

-Push them off.

-Fantastic.

-Yeah.

Another top tip.

Now, Dominique, show us how you make a perfect dish out of this.

-Hey, Dave, have you noticed something?

-What's that?

-Our award winning chef Lea...

-Yeah.

..well, she's not actually done any of the baking.

It's the secret of success, Si.

Surround yourself with talented people.

Bravo.

Yes. Get in.

Bravo. Bravo.

Oh, look at that. Bravo, Dominique.

-It's baking at another level, isn't it?

-Oh, it's just immense.

When I get you, I'm going to eat you.

And when I eat you, I'm going to be happy.

And when I'm happy, I'm going to have another one.

-Can I have one?

-Yeah.

-Ta.

I'm feeling all loved up, dude.

Me too. Lea's "avec amour" philosophy is a powerful thing.

Say cheers with the ice cream.

-Nice, no?

-Oh, yeah.

-Oh, gosh, this is good.

They're absolutely divine.

Thank you so much for your hospitality.

-Thank you, Lea. Thank you.

-Dominique...

Thanks for sharing your knowledge with us.

It's been an absolute privilege, thank you.

Thank you. And we were very privileged to have you here today,

and hopefully you will be back.

-Cheers and here's to you.

-Thank you.

-Cheers.

-ALL: Cheers.

-Good health and happiness.

-Yes.

-Good health.

-Yes.

It's our last day in the Low Countries,

we've reached our destination of Luxembourg.

All we need to find now,

is a suitable location to finish our Riesling pastries.

Somewhere suitable, somewhere like a Riesling vineyard.

These look very much like vines to me.

-Hang a left here, Dave.

-Right you are.

-No, left!

Now, people ask,

"How do you carry all that kit with you when you are away?"

Our magic panniers!

Voila!

Look at that. Look at those, man.

Those little torpedoes of meat pie love. The Riesling pasty.

The funnel of love.

Our submarines have been left to cool overnight,

so the meat will have shrunk away from the pastry,

leaving room for the Riesling wine jelly.

Whilst the wine warms through, four sheets of gelatine

go into the water for a few minutes

to become all flaccid and jelly-like.

Look at that. Lovely.

We went to this great cook shop in Holland,

and we found these remarkable disposable funnels.

So we thought, "This is just the job, isn't it?"

There you go. Like that. See?

And then just fill your little funnel up.

Just gently, gently catchy monkey.

Gently, dear heart. That's it.

Just drizzle it in and let it find its own way.

And that's going to set around that lovely meat.

Yeah, it's perfect, Kingy, just keep it dribbling.

What I love about these funnels though,

-they're so hygienic too aren't they?

-Oh, very.

-And now, abracadabra!

-Hocus pocus!

-Izzy wizzy!

-Piff, paff, poof!

-Shazam!

-Oh, I can't think of any more, me.

No worries, they're all ready. Let's get offski.

-We made the pastries in Brussels.

-Yeah.

-We're in a vineyard topping them up

-with Riesling wine jelly in Luxembourg.

-Yeah.

All we need to find now is to find somewhere equally fabulous

in which to eat them.

And do you know what, mate?

I think you and I know the very place.

Pastries safely stowed away...

-Safely?

-OK, pastries stowed away.

We're off to our ultimate and final destination.

Careful on those corners, Kingy. We've precious cargo on board.

We're heading to the beautiful little cobbled town of Vianden.

It looks like we're going a long way on the map,

but the whole country is only 51 miles top to bottom,

so it shouldn't take long.

-HIS VOICE WOBBLES:

-Oh! These cobbles certainly make for an unusual biking experience!

But the main reason for coming here is the stunning Medieval castle.

-Vianden Castle.

-Hey!

It's a bit like fairytale, isn't it?

It is. Do you know what?

-What?

-I reckon that we have captured the essence of Luxembourg.

We've got the castle, we've got the sunshine,

and we've got the pastries. Shall we, dear heart?

Oh, yes. Go on. I'm really looking forward to this.

-Wow, look at that.

-Oh! Perfect.

Yes. Oh, it looks...

Well, our pastry's good, Dave.

-It's lovely, isn't it? You can taste the wine.

-It's beautiful.

It's been a good trip this, hasn't it, the Low Countries?

-We've met some bonkers bakers.

-Fantastic.

-Yeah.

And then with Dominique,

you had the most mind-blowing flavours and textures.

It was really cutting edge that, wasn't it?

Don't you think that our cooking's been somewhat, kind of, eccentric, too?

-You could say that, dude.

-I mean, the lazy boys' buns.

And Bruges, the centre of chocoholic life,

making the ultimate Belgian chocolate truffle cheesecake.

And then, the madness that is the Atomium.

-Yes.

-That was fabulous.

Beep, beep, beep! Periscope up.

I have to say most of the Chinese population were fascinated by those.

I am sure they thought we were two fat lads making spring rolls. There you go!

-And it has been good fun.

-Oh, it has, man, I've loved it. Loved it.

The next leg of our Bakeation takes us into Germany.

Or, the southern states of Germany, to be precise, Kingy.

We're starting off our baking odyssey in the Rhineland,

and pushing east.

Finishing our trip in Bavaria with...

What else? A few Teutonic tipples.

So, why not join us again for the next leg of our fantastic...

-SI AND DAVE:

-Bakeation!

If you've been inspired to master your boules,

or your frites, visit...

And follow the links to the Open University.

Subtitles by Red Bee Media Ltd