0:00:02 > 0:00:07You probably know there are two things that we love in this world...
0:00:07 > 0:00:09..Biking and baking.
0:00:09 > 0:00:11So, we've decided to combine them...
0:00:11 > 0:00:14..In an epic 5,000-mile Bakeation.
0:00:18 > 0:00:21This week, we're tackling the Low Countries - the Netherlands...
0:00:21 > 0:00:24- Belgium...- ..and Luxembourg.
0:00:24 > 0:00:26Three countries, one epic journey.
0:00:29 > 0:00:33So saddle up for the next leg of our spectacular...
0:00:33 > 0:00:36BOTH: Bakeation!
0:00:42 > 0:00:45We're starting the hunt for Dutch baking
0:00:45 > 0:00:47in the old fishing village of Volendam.
0:00:47 > 0:00:49I hope it's not too frugal!
0:00:49 > 0:00:52I hope it's easy to find and all, mate, I'm starving!
0:00:52 > 0:00:54I've arranged to meet an old Dutch mate of mine
0:00:54 > 0:00:57who I've not seen for 13 years - Eric the Viking.
0:00:57 > 0:01:01Here, do Vikings know much about Dutch baking, then?
0:01:01 > 0:01:04Well, he always liked pies when I knew him!
0:01:04 > 0:01:07# Oh, I do like to be beside the seaside... #
0:01:07 > 0:01:10- Will you recognise him? - Well, he's huge.
0:01:10 > 0:01:12- See what I mean? - That's... Is that him? Ah!
0:01:12 > 0:01:16- Hey! Eric! Nice to see you. - How are you doing?
0:01:16 > 0:01:19- How are you, man? I've heard a lot about you.- You, too.
0:01:19 > 0:01:21It's very good of you to meet us.
0:01:21 > 0:01:24- We want to know about Dutch baking, and you're the man...- Baking?
0:01:24 > 0:01:28'Looking a bit blank for a man who's lived in Holland all his life.
0:01:28 > 0:01:31'Maybe he's suffering from a frugal baking tradition?!
0:01:31 > 0:01:35'He doesn't look like it. Now he's going on the offensive...'
0:01:35 > 0:01:39- You're not famous, you English, for your cooking, are you?- Ha!
0:01:39 > 0:01:41We could have a bit of a problem!
0:01:41 > 0:01:46- They've not changed since the spice wars! How dare you?!- How dare you?!
0:01:46 > 0:01:49'We're going to fall out if I don't find something to eat soon.
0:01:49 > 0:01:53'Fear not, my friend, I smell baking. Well sort of...'
0:01:53 > 0:01:57- P-p-p... Poffertjes!- Oh, wow! - They've got waffles, too.
0:01:57 > 0:01:59- Hello.- All right, you guys.
0:01:59 > 0:02:02My English friends are looking for really Dutch things.
0:02:02 > 0:02:06- Ah, poffertjes, they're little pancakes.- Yeah?- I make it for you.
0:02:06 > 0:02:10- Oh, great!- That'd be brilliant.
0:02:10 > 0:02:12Wow! He's fast.
0:02:12 > 0:02:15- Look at them all puffing up. - They're a very nice colour.
0:02:15 > 0:02:18- Called poffertjes because they puff up!- Yeah!
0:02:18 > 0:02:21- It smells good, though.- It does smell good, doesn't it?- Yeah.
0:02:21 > 0:02:24It's nice, you stand, wait for your poffertjes,
0:02:24 > 0:02:26- have a bit of a chat...- Oh, look!
0:02:26 > 0:02:29'I know little pancakes aren't strictly baked,
0:02:29 > 0:02:33'but they do use some of the same ingredients - flour, eggs and milk.
0:02:33 > 0:02:35'Dude, we're clutching at straws here.'
0:02:35 > 0:02:37- Poffertjes.- Poffertjes....
0:02:41 > 0:02:45- They're good.- Shrove Tuesday all over again, isn't it?
0:02:45 > 0:02:49'Served with butter and icing sugar, they're a very popular Dutch snack.'
0:02:49 > 0:02:51A bit of lemon juice on them, be lovely!
0:02:51 > 0:02:55- Don't be shy, you can have mine, too. - Oh, thank you.- Nice!
0:02:55 > 0:03:00I did pinch yours actually, when you weren't looking.
0:03:00 > 0:03:02MUSIC: Radar Love by Golden Earring
0:03:02 > 0:03:05It's our second day in the Netherlands,
0:03:05 > 0:03:10and we're at the seaside! The sun is shining, the stars are out...
0:03:10 > 0:03:12That's Elton John and Bryan Adams, you know.
0:03:12 > 0:03:17- So who's she carving now then, smarty pants? The Animals?- Oh!
0:03:18 > 0:03:20We've heard about a great little bakery
0:03:20 > 0:03:22on the outskirts of The Hague.
0:03:22 > 0:03:26This is Fred's place. Apparently he bakes everything in here by hand,
0:03:26 > 0:03:29and that's 120 different types of bread.
0:03:29 > 0:03:32- Oh, wow!- Wow! What a smell! - Yeah, fantastic.
0:03:32 > 0:03:35- Oh, look at the breads. - We have found good Dutch baking.
0:03:35 > 0:03:39Have you seen that? Australian bush bread, Andes bread, muesli bread,
0:03:39 > 0:03:43Argentinean bread, walnut bread. It's like a bread library!
0:03:43 > 0:03:47- It is.- Reggae bread. Oh! That's what Bob Marley likes his "jam-in".
0:03:47 > 0:03:48Ha!
0:03:49 > 0:03:52- Here's the man.- Yes. - Fred.- I'm Fred.- Fred, I'm Si.
0:03:52 > 0:03:55- Very nice to meet you. - OK. Thank you.- I'm Dave.- Hello.
0:03:55 > 0:03:57'Fred is famous for his apple pies,
0:03:57 > 0:04:00'one of the oldest examples of traditional Dutch baking.'
0:04:00 > 0:04:02Now, Fred, we know that you're very busy -
0:04:02 > 0:04:06- is there any chance of Dave and I giving you a hand?- Yes, come on.
0:04:06 > 0:04:09- Yeah? Perfect.- I'd love it, you come! Come on!
0:04:09 > 0:04:11Thank you.
0:04:13 > 0:04:16- So this is a Dutch traditional recipe, isn't it?- Yes.
0:04:16 > 0:04:19Dutch apple pie. Everybody's heard of that one.
0:04:19 > 0:04:21- Yes. Absolutely.- Real butter... - No margarine?
0:04:21 > 0:04:23No margarine. Only real butter.
0:04:23 > 0:04:27What distinguishes the Dutch apple pie from ours is, their recipes
0:04:27 > 0:04:31call for lemon juice or zest, which is going into the pastry now.
0:04:31 > 0:04:33But interestingly, there's no sugar -
0:04:33 > 0:04:36a throwback to their frugal baking tradition, perhaps.
0:04:36 > 0:04:39Bakeries like yours are quite special - are they doing well now?
0:04:39 > 0:04:43Special pies or bread-making, then you live.
0:04:43 > 0:04:46- Yeah. - Normal bread - gone. Supermarket.
0:04:46 > 0:04:49- You know, supermarkets, they do it for, you know...- Yep.
0:04:49 > 0:04:52- It's a good product but there's no love, is there?- No.
0:04:52 > 0:04:55- Supermarkets have taken over, but bakers like you...- Yeah.
0:04:55 > 0:04:59- ..are doing incredible bread, exciting bread.- Yeah.
0:04:59 > 0:05:02But we're making exciting pie - not bread.
0:05:02 > 0:05:05True - a lovely Dutch apple pie at that.
0:05:05 > 0:05:07The apples came first, of course...
0:05:07 > 0:05:10Because the idea of pastry only made it here after the Crusaders
0:05:10 > 0:05:13brought it from the Mediterranean in the 13th century.
0:05:13 > 0:05:17- Cinnamon.- Cinnamon.- Yeah. - Cinnamon, yeah. Classic.
0:05:17 > 0:05:19THEY CHUCKLE
0:05:19 > 0:05:23You see, that's the great thing about baking, specific measurements!
0:05:23 > 0:05:26A bucketful of this, and shovelfuls of that!
0:05:26 > 0:05:30'It's not surprising Fred uses so much cinnamon, it's traditional.
0:05:30 > 0:05:33'Dutch traders controlled all the cinnamon production
0:05:33 > 0:05:36'in the world in the 17th century!'
0:05:36 > 0:05:40'I love Fred's pastry-rolling machine - like a mangle for food.
0:05:40 > 0:05:44'Every notch down makes it a bit thinner. Genius!'
0:05:44 > 0:05:49- Oh, wow! So...- 'And then, we just need to assemble the pie.'
0:05:49 > 0:05:52- Oops! - 'He tries his best, you know.'
0:05:52 > 0:05:55- Not as neat as yours, Fred. - Yeah. Oh, it's OK.
0:05:55 > 0:05:57'It might once have been frugal,
0:05:57 > 0:06:00'but no-one could complain it's not full to bursting with apples now.'
0:06:00 > 0:06:04- 600!- Yes. Yep. - What's this device, Fred?
0:06:04 > 0:06:06- This is the bicycle.- Bicycle!
0:06:06 > 0:06:09We call it bicycle. We do it so...
0:06:11 > 0:06:13- And...- So it's like lattice work, isn't it?- You've got it.
0:06:13 > 0:06:15Always strips for the pie.
0:06:15 > 0:06:19'You can spot a Dutch pie because they all have the lattice
0:06:19 > 0:06:23'pastry top, holding the filling in place but keeping it visible.
0:06:23 > 0:06:27'The pie is cooked slowly in a coolish oven for 95 minutes.
0:06:27 > 0:06:31'95 minutes? Luckily, Fred's got one ready for us.'
0:06:31 > 0:06:34- Oh, brilliant! - That's it, the Dutch apple pie.
0:06:34 > 0:06:37- Dutch apple pie!- Fabulous.
0:06:37 > 0:06:38First, you taste it.
0:06:41 > 0:06:43You make it, you taste it.
0:06:47 > 0:06:48Oh, that looks good.
0:06:48 > 0:06:51- The pastry's come out quite dark. - Yeah.- Yeah.
0:06:51 > 0:06:54- It's not burnt, it's just a dark crust.- Yes. It's OK.
0:06:54 > 0:06:57- Oh, it's really good. - It's, er, Grandmother's apple pie.
0:06:57 > 0:07:01- It sounds stupid to say, but it tastes really appley.- Yeah.
0:07:01 > 0:07:04- Big flavours of cinnamon. - It's gorgeous.
0:07:04 > 0:07:07- That's us, we've started in Holland. - What a great start as well, eh?
0:07:07 > 0:07:10- Yeah. Thanks, Fred. - Thanks, Fred.- OK, thank you!
0:07:15 > 0:07:16I don't know about you, Kingy,
0:07:16 > 0:07:19but he's inspired me to do a bit of baking of our own.
0:07:19 > 0:07:20Absolutely, mate.
0:07:20 > 0:07:23Well, we're heading towards Rotterdam,
0:07:23 > 0:07:28and near there is Kinderdijk, where there are shed loads of windmills.
0:07:28 > 0:07:30# Like the circles that you find
0:07:32 > 0:07:36# In the windmills of your mind. #
0:07:39 > 0:07:43# Round like a circle in a spiral Like a wheel within a wheel
0:07:43 > 0:07:47# Never ceasing, never turning Like a spinning wheel
0:07:47 > 0:07:49# It's the circles that you find... #
0:07:49 > 0:07:51Every country has a version of these -
0:07:51 > 0:07:53hot cross buns are the closest UK relative.
0:07:53 > 0:07:55# ..of your mind. #
0:07:55 > 0:07:58Lazybones buns, or...luilak buns.
0:07:58 > 0:08:03- Really?- Or luilak.- Say that again? - Luilak!- That'll do.- Luilak buns.
0:08:03 > 0:08:06Luilak buns are traditionally eaten
0:08:06 > 0:08:08the first Saturday before Whitsun,
0:08:08 > 0:08:11and it celebrates Luilak Day.
0:08:11 > 0:08:14- I haven't made this up, honest. - No, no, he hasn't.
0:08:14 > 0:08:18Young people, they go around in the morning at four o'clock,
0:08:18 > 0:08:20making a noise and waking everybody up.
0:08:20 > 0:08:24If you don't get up, you're called a luilak or a lazybones,
0:08:24 > 0:08:27and you have to bake cakes and treat people.
0:08:27 > 0:08:29Now, these lazybones buns became
0:08:29 > 0:08:32a celebratory cake for this kind of gig.
0:08:32 > 0:08:35Yeah. And...and... Well, that was it really,
0:08:35 > 0:08:38I have nothing further to add, because that was brilliant.
0:08:38 > 0:08:41Take one pan...
0:08:41 > 0:08:43- Milky goes in there.- Milky. Ja.
0:08:43 > 0:08:45- 100% Netherlandsh.- Yesh.
0:08:45 > 0:08:47Sugar.
0:08:47 > 0:08:51A big knob of Netherlandish butter.
0:08:51 > 0:08:54- And these are Krentens.- No! - 25 grams of krentens.
0:08:54 > 0:08:56Currants, to you and me.
0:08:56 > 0:08:59"Blanke rosagens."
0:08:59 > 0:09:00Sultanas, to you and me.
0:09:00 > 0:09:03Now, we need to warm this to blood warm heat.
0:09:03 > 0:09:06The usual gig, warm enough to activate the yeast,
0:09:06 > 0:09:08but not too hot so you kill it.
0:09:08 > 0:09:10Patentbloem...
0:09:12 > 0:09:15Strong, white bread flour, and that's what we use,
0:09:15 > 0:09:17your patentbloem.
0:09:17 > 0:09:19A little bit of salt.
0:09:20 > 0:09:22Good sprinkle of cinnamon.
0:09:22 > 0:09:24- DAVE COUGHS - Sorry about that.
0:09:24 > 0:09:26The zest of one lemon.
0:09:26 > 0:09:30There's not many better things in life
0:09:30 > 0:09:33than zesting a lemon on top of a dyke.
0:09:33 > 0:09:36'There are moments when being a large bloke comes in handy,
0:09:36 > 0:09:40- 'like when your cooking buddy needs a wind break.'- It's a Dutch oven.
0:09:43 > 0:09:45Oh, you flame...!
0:09:45 > 0:09:48'Not sure I'd be your mate if I set said large bloke on fire, though!
0:09:48 > 0:09:50'Away to the windmill to find fire!'
0:09:52 > 0:09:55Which gives us 30 seconds for an instrumental break
0:09:55 > 0:09:59and a spectacular windmill musical montage sequence.
0:09:59 > 0:10:01MUSIC: Windmills Of Your Mind
0:10:01 > 0:10:04There are 19 windmills here, you know, mate.
0:10:04 > 0:10:07Ooh, windmills reflected in a wing-mirror shot.
0:10:07 > 0:10:10Some of them date back to the 1500s...
0:10:10 > 0:10:12Nice speedy-up clouds.
0:10:12 > 0:10:15And surprisingly, they're not for milling grain,
0:10:15 > 0:10:19they're for pumping excess water from the land.
0:10:19 > 0:10:22That butter must have been melted by now.
0:10:22 > 0:10:24- MUSIC STOPS - Cut music!
0:10:24 > 0:10:27Hm-mmm! Schnacks!
0:10:27 > 0:10:29Won't tell 'im!
0:10:29 > 0:10:32- Here we are, Kingy! - What are you eating?
0:10:32 > 0:10:35A slice of Edam and a bit of fresh bread.
0:10:35 > 0:10:37That's great, that is, isn't it?
0:10:37 > 0:10:39Oh!
0:10:39 > 0:10:41MUSIC: Windmills Of Your Mind
0:10:43 > 0:10:45DAVE WHISTLES
0:10:45 > 0:10:50Now, that's just warm, sloppy and full of melted buttery goodness.
0:10:50 > 0:10:54The Dutch have a great word for when things are really good.
0:10:54 > 0:10:58They say it's "lekker". And if it's really, really good,
0:10:58 > 0:11:00they say it's "mega lekker".
0:11:00 > 0:11:05Now, to that, a sachet of yeast. Give it a good mix,
0:11:05 > 0:11:09and soon the warmth will react with the yeast,
0:11:09 > 0:11:10the sugar will feed the yeast,
0:11:10 > 0:11:14and it will start to become a living, breathing creature,
0:11:14 > 0:11:17a little inhabitant of the windmill.
0:11:17 > 0:11:22I think windmills are quite sinister, quite doom-laden.
0:11:22 > 0:11:28- I was frightened of them when I was little.- Windmills, in Barrow?!
0:11:28 > 0:11:31- 'Just get on with the buns, you, will you?!'- Look at that,
0:11:31 > 0:11:35that's working. Look at it, it's breathing! To that,
0:11:35 > 0:11:37- we pop in an egg.- Looks lovely.
0:11:37 > 0:11:40Give it a good mix-up with a fork.
0:11:42 > 0:11:44Pour a bit into the middle of the flour...
0:11:44 > 0:11:47Then work from the outside in towards the well.
0:11:50 > 0:11:53Perfect. Now, mix it well. You'll see it
0:11:53 > 0:11:58start to form, but you really need to get your hand in at this point.
0:11:58 > 0:12:00So...
0:12:00 > 0:12:04- Put that there, and just start... - Should I, erm...
0:12:04 > 0:12:07- flour your surface? - Would you mind?
0:12:07 > 0:12:11We all know what's coming next, don't we, boys and girls?
0:12:11 > 0:12:15It has to be kneaded quite vigorously for about five minutes.
0:12:15 > 0:12:16Over to you!
0:12:18 > 0:12:22'Lazybones buns are traditionally Dutch, aren't they, Si?
0:12:22 > 0:12:24'Well, we've got the cinnamon element again
0:12:24 > 0:12:27- 'and there's nothing extravagant about them.'- And as usual,
0:12:27 > 0:12:31we leave it for an hour and a half for the yeast to work,
0:12:31 > 0:12:34until the dough has doubled in size.
0:12:34 > 0:12:37'Cue more music and windmills.'
0:12:37 > 0:12:40MUSIC: Windmills Of Your Mind
0:12:44 > 0:12:48That quantity of dough will translate into eight buns.
0:12:48 > 0:12:51'You're meant to eat them on the Saturday before Whitsun,
0:12:51 > 0:12:56- 'but I reckon they'd be delicious on any lazy day.- Couldn't agree more!'
0:12:56 > 0:13:00Nice and loosely over the top, giving it room to rise.
0:13:00 > 0:13:03- We'll just put them in the sun, shall we?- Why not?
0:13:03 > 0:13:06'They need to sit in the warm for 45 minutes.'
0:13:06 > 0:13:09ENGINE ROARS PAST
0:13:09 > 0:13:12MOTOR STUTTERS
0:13:12 > 0:13:16PROPELLER SPLUTTERS INTO ACTION
0:13:17 > 0:13:20'And the buns go into the oven until ready to scoff
0:13:20 > 0:13:23'by a handy windmill.'
0:13:23 > 0:13:26Hee-hee! Lazy days with lazy buns!
0:13:26 > 0:13:29- Got some honey.- Nice one. - Traditionally, they'd have these
0:13:29 > 0:13:33- with syrup, when they were warm, but I think honey's nicer.- Yeah.
0:13:33 > 0:13:36Oh, yes, look at that!
0:13:36 > 0:13:41- It's not quite as dark and spicy as a hot cross bun, is it?- No.
0:13:47 > 0:13:51Wildlife round here's amazing and all, isn't it?
0:13:51 > 0:13:54- 'You know you said you found windmills sinister?- Yes...
0:13:54 > 0:13:57- 'We're staying in one tonight. - Great.'
0:13:57 > 0:14:00This is my bedroom. That's where the miller would have slept.
0:14:00 > 0:14:03Up the stairs - one, two, three, four, five -
0:14:03 > 0:14:07into little cockpit there. And this is Si's room...
0:14:07 > 0:14:09Somewhere!
0:14:09 > 0:14:13- DAVE LAUGHS - Somewhere up there is a mattress!
0:14:13 > 0:14:17- I'm not going up there! - 'Don't you snore tonight, Myers!
0:14:17 > 0:14:21'And don't you sleepwalk! Ha-ha-ha...'
0:14:21 > 0:14:23MUSIC: Hocus Pocus by Focus
0:14:23 > 0:14:27I can't tell you, dude, how much I've been looking forward to today.
0:14:27 > 0:14:28Because we're heading to Bruges,
0:14:28 > 0:14:31a city famous for its stunning architecture?
0:14:31 > 0:14:34No, dude. No. Because it's a world capital of chocolate!
0:14:34 > 0:14:37Chocolate, chocolate everywhere.
0:14:39 > 0:14:41MUSIC: Chocolate Man by Guy Davis
0:14:45 > 0:14:47We're on our way to see Dominique,
0:14:47 > 0:14:50who describes himself as a "shock-o-latier."
0:14:52 > 0:14:54Roger, put that camera straight.
0:14:54 > 0:14:58He says he likes visitors to his shop to have an open mind.
0:14:58 > 0:15:00Sounds like the place for us, Kingy.
0:15:00 > 0:15:04- Woo-hoo!- Oh, here it is.- Wow!
0:15:05 > 0:15:08- Hi. How are you doing? - Hello, I'm Dave. Very well.
0:15:08 > 0:15:10- Dominique. Hello. - Very good to see you.
0:15:10 > 0:15:12I was really looking forward. Please, come.
0:15:12 > 0:15:16I've never seen chocolate that has a finish like this, let alone the taste.
0:15:16 > 0:15:18I have some chocolates here for you to taste.
0:15:18 > 0:15:22As you're real rock and roll guys, I'm sure you've had tequila sauce before in your life?
0:15:22 > 0:15:26- We have, yes.- The tequila give me inspiration to create shock-tails,
0:15:26 > 0:15:30- between chocolate and cocktails. - Ah, nice!- Yeah?
0:15:30 > 0:15:32- So, the idea is you take the pipette out...- Yeah.
0:15:32 > 0:15:35- You lick on the salt...- Yeah.
0:15:35 > 0:15:38Squeeze the tequila,
0:15:38 > 0:15:40and eat a ganache of green lemon.
0:15:40 > 0:15:43- Dude, that's cool.- That is so cool.
0:15:44 > 0:15:48Well in that collection, I also make mojitos and caipirinhas
0:15:48 > 0:15:50and Bloody Marys.
0:15:50 > 0:15:53But the idea is that you really start with the chocolate,
0:15:53 > 0:15:55and that's funny.
0:16:03 > 0:16:07- Good grief!- Yeah? - That's a taste explosion.
0:16:07 > 0:16:09But not enough tequila, I'm sure. No?
0:16:09 > 0:16:12Not yet. It could do with a bit more.
0:16:12 > 0:16:14- It works though, doesn't it?- Mmm.
0:16:14 > 0:16:17This is grass. Grass from the garden.
0:16:17 > 0:16:20We make a juice of it, and then I make a white chocolate ganache.
0:16:20 > 0:16:23- So, have fun.- This is ridiculous. - This is fabulous.
0:16:23 > 0:16:27And if you eat it, the colour, it's really green of the grass.
0:16:27 > 0:16:30- Wow!- It's really fresh, huh? - It works.- Wow!
0:16:30 > 0:16:34Mmm. It tastes like grass smells when you just cut it.
0:16:34 > 0:16:36- Yeah. - Do you know what I mean?
0:16:36 > 0:16:37Oh, wow!
0:16:38 > 0:16:42- It's the essence of grass, isn't it? - That is mad.- Mmm.
0:16:43 > 0:16:46It's very important to be open-minded, isn't it?
0:16:46 > 0:16:49So open-minded that Dominique has devised a crazy contraption
0:16:49 > 0:16:51for sniffing chocolate,
0:16:51 > 0:16:54created specially for a party for the Rolling Stones.
0:16:54 > 0:16:57- We let them sniff chocolate. - Sniff chocolate!
0:16:57 > 0:17:00Sniff, yeah. They're kinky grandpas and we let them sniff...
0:17:00 > 0:17:01"Kinky grandpas"!
0:17:01 > 0:17:05And we came up with a mixture with mint, ginger and chocolate.
0:17:05 > 0:17:08But we had a little bit more fun. We made a little machine,
0:17:08 > 0:17:11two little spoons and when you push... Boom. It goes up. All right?
0:17:11 > 0:17:14I'm going to show you how it works. Voila.
0:17:14 > 0:17:16So, you get two nostrils at once?
0:17:16 > 0:17:19Yeah. Well, we call it also the Easter eggs for the Weight Watchers.
0:17:19 > 0:17:21LAUGHTER
0:17:22 > 0:17:25I show you how it goes, yeah? It's very easy.
0:17:25 > 0:17:26One, two, three...
0:17:29 > 0:17:31And in the beginning, you really have the mint.
0:17:31 > 0:17:35Ah! And the ginger. That opens your nose.
0:17:36 > 0:17:39Yeah. And then it goes down and you have chocolate,
0:17:39 > 0:17:41and then you bring in the dessert.
0:17:41 > 0:17:43- Are you going to try it, no? - Yeah, yeah, yeah!- Oh, OK.
0:17:48 > 0:17:50One, two, three...
0:17:53 > 0:17:54- Is it better?- Yeah.
0:17:54 > 0:17:57One, two, three...
0:18:00 > 0:18:02- I have got chocolate.- Yeah.
0:18:02 > 0:18:06- It's in here. That's mad, man. - It takes 15 minutes.
0:18:06 > 0:18:09Oh, wow! You know what this means, don't you?
0:18:09 > 0:18:11You can eat your snot!
0:18:13 > 0:18:15- You are a complete genius. - It's fantastic.
0:18:15 > 0:18:19I mean, it's really, really very special.
0:18:19 > 0:18:21Thank you so much for sharing it all with us, Dominique.
0:18:21 > 0:18:23- No problem.- Thank you. - Thank you so much.
0:18:26 > 0:18:28Day five, and we're still in Belgium.
0:18:28 > 0:18:31Do you know we've got a whole other country to get to by tomorrow?
0:18:31 > 0:18:34Don't worry my friend, I have a cunning plan.
0:18:34 > 0:18:37I hate it when you say that.
0:18:37 > 0:18:40We'll head to Brussels now, Belgium's esteemed capital,
0:18:40 > 0:18:43and we'll stop off and start our final recipe.
0:18:43 > 0:18:44But it's a dish of many parts,
0:18:44 > 0:18:47so we'll finish it off in Luxembourg tomorrow.
0:18:47 > 0:18:49How does that sound?
0:18:49 > 0:18:51Complicated. I'll just follow you.
0:18:51 > 0:18:54And anyway, what's with the shiny silver balls, dude?
0:18:54 > 0:18:58Paris has the Eiffel Tower, London has Big Ben,
0:18:58 > 0:19:01Brussels has the Atomium.
0:19:01 > 0:19:04Ah! I get it. It's a giant atom type thingy.
0:19:04 > 0:19:07It was built for the World Fair in 1958.
0:19:07 > 0:19:11It's now Brussels' most visited tourist attraction.
0:19:11 > 0:19:16The Rieslingspaschteit, an amazing submarine shaped pastry treat
0:19:16 > 0:19:18I discovered last time I was in Luxembourg.
0:19:18 > 0:19:22Shouldn't that be "Reesling" made with Reesling wine?
0:19:22 > 0:19:26I know it should be "Reesling" but just look how it's spelt.
0:19:26 > 0:19:28The first step is to make the pastry.
0:19:28 > 0:19:30# Dun, dun, dun, dun, dah! #
0:19:30 > 0:19:33- Now you know, like! short, rich pastries.- Yeah.
0:19:33 > 0:19:36- Cor, this one takes the biscuit.- Oh! - Good, that.- Hey, hey! Boom, boom!
0:19:36 > 0:19:40Did you know that pastry pies probably originated in Europe?
0:19:40 > 0:19:42- Not here, but Ancient Greece. - I didn't.
0:19:42 > 0:19:44And did you know that the pastry on pies,
0:19:44 > 0:19:46and I'm talking in Medieval times,
0:19:46 > 0:19:49was just a storage container and was mainly inedible.
0:19:49 > 0:19:51Well, ours will be far from inedible.
0:19:51 > 0:19:55It will be a buttery delight.
0:19:55 > 0:19:58The butter and eggs in the pastry will make it yellow and golden,
0:19:58 > 0:20:00like the Archduke of pies.
0:20:00 > 0:20:02I'm going to get my hands in it,
0:20:02 > 0:20:05and just gently bring it together, I think.
0:20:05 > 0:20:08- That's perfect, isn't it? - Pretty good.
0:20:08 > 0:20:11It's funny with pastry, because if you keep working it,
0:20:11 > 0:20:15it ends up releasing the gluten, which also makes it tough.
0:20:15 > 0:20:18So, if you're making a pastry, like for samosas, or a thin pastry,
0:20:18 > 0:20:20you want to release the gluten.
0:20:20 > 0:20:23But this, we want it crumbly, not stretchy.
0:20:23 > 0:20:26- Just pop it in the fridge. - Yeah.- Where's the fridge?
0:20:26 > 0:20:30- A chip stand, at the friterie.- Is that a good time for lunch, then?
0:20:30 > 0:20:33No, we've got to make the filling. The longer the filling stands,
0:20:33 > 0:20:35the tastier your Rieslingspaschteit is going to be.
0:20:35 > 0:20:37Fair enough, dude, fair enough.
0:20:38 > 0:20:41Now, there's an incentive to get on with the filling.
0:20:41 > 0:20:43Could you put it in the refrigerator for me?
0:20:45 > 0:20:47What you eating?
0:20:47 > 0:20:50- Chips! They're brilliant. - Are they?- Yeah.
0:20:55 > 0:20:56Lunch.
0:20:56 > 0:21:01Take one medium onion and chop it as finely as is humanly possible.
0:21:01 > 0:21:03Oh, David, that, my friend,
0:21:03 > 0:21:06is finer than the underarm hair on a butterfly.
0:21:06 > 0:21:09And do the same with a couple of carrots.
0:21:09 > 0:21:10They need to be chopped finely,
0:21:10 > 0:21:12so that they cook with the meat in the pie.
0:21:12 > 0:21:16You know, Si, it's times like this I think of my dear old Dad,
0:21:16 > 0:21:17long since deceased.
0:21:17 > 0:21:20You know, he'd sit there on the sofa and he'd say,
0:21:20 > 0:21:22"Why do I pay my bloody licence fee for?"
0:21:22 > 0:21:26"To watch that tub of lard chop an onion." Sorry, Dad!
0:21:26 > 0:21:28The veg goes into the bowl with the rest of the ingredients -
0:21:28 > 0:21:31minced beef and nice, fatty minced pork.
0:21:31 > 0:21:34- A great combination. - Then, some seasoning.
0:21:34 > 0:21:37Dried marjoram and chopped parsley add to the flavour.
0:21:39 > 0:21:42- Oh, it smells fabulous. - Doesn't it?
0:21:42 > 0:21:43Brandy goes in at this stage.
0:21:43 > 0:21:46The Riesling wine which gives the pastry its name
0:21:46 > 0:21:48will go in tomorrow, in the jelly.
0:21:48 > 0:21:52Now, the other thing to mention is, it's very, very important,
0:21:52 > 0:21:55if you can, to leave this for as long as you can,
0:21:55 > 0:21:56- preferably overnight.- Yeah.
0:21:56 > 0:22:00Because it gives the flavours time to amalgamate,
0:22:00 > 0:22:03to complement each other. To balance, to love.
0:22:03 > 0:22:06Now, pop this into the fridge for all those flavours to infuse.
0:22:06 > 0:22:08Mmm.
0:22:09 > 0:22:13I'll go and see my friend. I might get some more chips.
0:22:13 > 0:22:14Right. I'm coming.
0:22:18 > 0:22:19Whoa! Look at this.
0:22:21 > 0:22:24Well, it would be criminal to come to Belgium
0:22:24 > 0:22:26and not partake of frites.
0:22:27 > 0:22:30- May I dip your Andalusian? - Please do, dear heart.
0:22:32 > 0:22:34Frites and mayo, proper Belgian!
0:22:36 > 0:22:39Healthy lunch consumed, it's on with the pies.
0:22:39 > 0:22:42Oh! It's been a happy hour in the chip shop.
0:22:42 > 0:22:45It has. Thank goodness for refrigeration, is all I can say.
0:22:45 > 0:22:48The flavours are maturing and the dough's set.
0:22:48 > 0:22:51We need six equal bits of chilled pastry,
0:22:51 > 0:22:53and six equal balls of filling.
0:22:53 > 0:22:57- They are quite substantial. - Northern portions again.
0:22:57 > 0:23:00Now, we need to form this into a little brick shape.
0:23:01 > 0:23:05This is flying without a parachute, this, you know?
0:23:05 > 0:23:08Trying to roll out pastry in weather like this.
0:23:08 > 0:23:10Go on, mate, go on!
0:23:10 > 0:23:12But assuming you're making this in a nice, cool kitchen,
0:23:12 > 0:23:15roll the pastry quite thinly.
0:23:15 > 0:23:18So, now we have the fabric of the pie, the submarine.
0:23:18 > 0:23:21All we need now is to pop in the crew.
0:23:21 > 0:23:23One crew.
0:23:23 > 0:23:26This wonderful, aromatic brandy,
0:23:26 > 0:23:30marjoram-infused, porcine loveliness.
0:23:30 > 0:23:31SI LAUGHS
0:23:31 > 0:23:34Eggy wash will glue it all together.
0:23:34 > 0:23:37Then wrap the meaty crew up toasty warm in their pastry sub.
0:23:37 > 0:23:41- Short ends first. - Nice.- We roll this over.
0:23:41 > 0:23:43- It's a minter.- Seal it with egg.
0:23:43 > 0:23:46Now, this is going to be the rough side.
0:23:46 > 0:23:49- So, that's your presentation side. - Look at that.
0:23:49 > 0:23:51- This is where it gets good. Right?- Right.
0:23:51 > 0:23:53We make SUBMARINES!
0:23:54 > 0:23:57Now, every submarine needs a conning tower.
0:23:58 > 0:24:01Hang on, mate, I know you're concentrating.
0:24:01 > 0:24:03- I'm making a pastry tower.- I know.
0:24:03 > 0:24:05But we seem to have drawn a bit of a crowd.
0:24:05 > 0:24:07But we're not the tourist attraction,
0:24:07 > 0:24:10it's the big silver balls behind us that they want.
0:24:10 > 0:24:12I know. But what's Chinese for "it's behind us"?
0:24:12 > 0:24:14You cut a little hole.
0:24:22 > 0:24:24Excuse me! Yeah.
0:24:24 > 0:24:27My pastry's melting. Do you know what, madam?
0:24:27 > 0:24:30For such a small person, that is a very large lens.
0:24:30 > 0:24:32- Do you ever wonder...- What?
0:24:32 > 0:24:36- ..that your life's gone really eccentric?- Yeah. Constantly, dude.
0:24:36 > 0:24:38The conning tower isn't just a decorative whim,
0:24:38 > 0:24:41it's where we'll be able to pour the Riesling wine jelly tomorrow,
0:24:41 > 0:24:43once the pastry is baked and cooled.
0:24:43 > 0:24:46- Sweet. - Nice. Thank you very much.
0:24:46 > 0:24:49What a lovely lady. What a nice lady.
0:24:54 > 0:24:58The eggy wash will turn the submarines a lovely rich golden brown colour in the oven.
0:24:58 > 0:25:00In 45 minutes, they'll be done,
0:25:00 > 0:25:03but they'll need to cool, so we'll come back to them tomorrow.
0:25:03 > 0:25:07Our Chinese friends are leaving and we need to get on the road, too.
0:25:07 > 0:25:10We've got a three hour drive to our third and final low country -
0:25:10 > 0:25:12the tiny Luxembourg.
0:25:16 > 0:25:18It's our last day in the Low Countries.
0:25:18 > 0:25:21We've reached our destination of Luxembourg.
0:25:21 > 0:25:24All we need to find now is a suitable location
0:25:24 > 0:25:26to finish our Riesling pastries.
0:25:26 > 0:25:31Somewhere suitable, somewhere like a Riesling vineyard.
0:25:31 > 0:25:33These look very much like vines to me.
0:25:33 > 0:25:35- Hang a left here, Dave. - Right you are.- No, left!
0:25:41 > 0:25:43Now, people ask,
0:25:43 > 0:25:45"How do you carry all that kit with you when you are away?"
0:25:45 > 0:25:47Our magic panniers!
0:25:49 > 0:25:51Voila!
0:25:57 > 0:26:00Look at that. Look at those, man.
0:26:00 > 0:26:04Those little torpedoes of meat pie love. The Riesling pasty.
0:26:04 > 0:26:06The funnel of love.
0:26:07 > 0:26:10Our submarines have been left to cool overnight,
0:26:10 > 0:26:12so the meat will have shrunk away from the pastry,
0:26:12 > 0:26:15leaving room for the Riesling wine jelly.
0:26:15 > 0:26:17Whilst the wine warms through, four sheets of gelatine
0:26:17 > 0:26:19go into the water for a few minutes,
0:26:19 > 0:26:21to become all flaccid and jelly-like.
0:26:25 > 0:26:27Look at that. Lovely.
0:26:27 > 0:26:29We went to this great cook shop in Holland,
0:26:29 > 0:26:32and we found these remarkable disposable funnels.
0:26:32 > 0:26:34So we thought, "This is just the job, isn't it?"
0:26:34 > 0:26:37There you go. Like that. See?
0:26:37 > 0:26:39And then just fill your little funnel up.
0:26:41 > 0:26:44Just gently, gently, catchy monkey.
0:26:44 > 0:26:45Gently, dear heart. That's it.
0:26:45 > 0:26:48Just drizzle it in and let it find its own way.
0:26:48 > 0:26:51And that's going to set around that lovely meat.
0:26:51 > 0:26:54Yeah, it's perfect, Kingy, just keep it dribbling.
0:26:54 > 0:26:56What I love about these funnels though,
0:26:56 > 0:26:58- they're so hygienic too aren't they?- Oh, very.
0:26:58 > 0:27:02- And now, abracadabra! - Hocus pocus!- Izzy wizzy!
0:27:02 > 0:27:05- Piff, paff, poof!- Shazam! - Oh, I can't think of any more, me.
0:27:05 > 0:27:09No worries, they're all ready. Let's get offski.
0:27:09 > 0:27:11- We made the pastries in Brussels. - Yeah.- We're in a vineyard,
0:27:11 > 0:27:14- topping them up with Riesling wine jelly in Luxembourg.- Yeah.
0:27:14 > 0:27:18All we need to find now is to find somewhere equally fabulous in which to eat them.
0:27:18 > 0:27:19And do you know what, mate?
0:27:19 > 0:27:22I think you and I know the very place.
0:27:22 > 0:27:24Pastries safely stowed away...
0:27:24 > 0:27:27- Safely?- OK, pastries stowed away.
0:27:27 > 0:27:29We're off to our ultimate and final destination.
0:27:34 > 0:27:37Careful on those corners, Kingy. We've precious cargo on board.
0:27:37 > 0:27:41We're heading to the beautiful little cobbled town of Vianden.
0:27:41 > 0:27:43It looks like we're going a long way on the map,
0:27:43 > 0:27:46but the whole country is only 51 miles top to bottom,
0:27:46 > 0:27:47so it shouldn't take long.
0:27:47 > 0:27:52- HIS VOICE WOBBLES:- Oh! These cobbles certainly make for an unusual biking experience!
0:27:52 > 0:27:56But the main reason for coming here is the stunning Medieval castle.
0:27:58 > 0:28:01- Vianden Castle.- Hey!
0:28:01 > 0:28:03It's a bit like fairytale, isn't it?
0:28:03 > 0:28:04It is. Do you know what?
0:28:04 > 0:28:07- What?- I reckon we have captured the essence of Luxembourg.
0:28:07 > 0:28:10We've got the castle, we've got the sunshine,
0:28:10 > 0:28:12and we've got the pastries. Shall we, dear heart?
0:28:12 > 0:28:16Oh, yes. Go on. I'm really looking forward to this.
0:28:16 > 0:28:18- Wow, look at that.- Oh! Perfect.
0:28:18 > 0:28:20Yes. Oh, it looks...
0:28:22 > 0:28:23Well, our pastry's good, Dave.
0:28:26 > 0:28:29- It's lovely, isn't it? You can taste the wine. - It's beautiful.
0:28:29 > 0:28:31It's been a good trip this, hasn't it, the Low Countries?
0:28:31 > 0:28:35- We've met some bonkers bakers. - Fantastic.- Yeah.
0:28:35 > 0:28:37And then with Dominique,
0:28:37 > 0:28:39you had the most mind-blowing flavours and textures.
0:28:39 > 0:28:42It was really cutting edge that, wasn't it?
0:28:42 > 0:28:45Don't you think that our cooking's been somewhat, kind of, eccentric, too?
0:28:45 > 0:28:49I have to say, most of the Chinese population were fascinated by those.
0:28:49 > 0:28:53I am sure they thought we were two fat lads making spring rolls. There you go!
0:28:53 > 0:28:57- And it has been good fun.- Oh, it has, man, I've loved it. Loved it.
0:29:08 > 0:29:11Subtitles by Ericsson