0:00:05 > 0:00:10By now, you've realised there are two things we love in this world.
0:00:10 > 0:00:11Biking and baking.
0:00:11 > 0:00:13So, we've decided to combine them.
0:00:13 > 0:00:17In an epic 5,000-mile Bakeation.
0:00:17 > 0:00:19- Look at that!- Oh, wow!
0:00:19 > 0:00:21Europe has been amazing to us.
0:00:21 > 0:00:24And now Spain for our grand finale.
0:00:24 > 0:00:29It's a biggie, and I'm expecting us to go out with a bang.
0:00:29 > 0:00:31So sit back and relax.
0:00:31 > 0:00:34It's time for the last leg of our spectacular...
0:00:46 > 0:00:49Spain, garden of Europe.
0:00:49 > 0:00:53One of Britain's favourite holiday destinations.
0:00:53 > 0:00:56With plenty of fiestas, tapas and baking delicacies,
0:00:56 > 0:00:59it's perfect for our Bakeation finale.
0:00:59 > 0:01:02We're in northern Spain, travelling through
0:01:02 > 0:01:05the Basque, Cantabria, Asturias and Galicia regions.
0:01:05 > 0:01:07To arrive in Santiago de Compostela
0:01:07 > 0:01:12in time for the biggest fiesta of the year the Festival of St James.
0:01:12 > 0:01:16With 500 miles to go, we'd better start planning our Iberian adventure.
0:01:16 > 0:01:19# So, we're here We've gone off to sunny Spain
0:01:19 > 0:01:21# But it's not a little bit scorchio. #
0:01:21 > 0:01:25- No, it's not scorchio at all. - It's belting it down. Look at that!
0:01:25 > 0:01:27This part of Spain, the North Atlantic,
0:01:27 > 0:01:31it's not the arid Spain you see in the holiday photos.
0:01:31 > 0:01:34Or your spaghetti westerns for that! Oh, no. We're in the wet bit!
0:01:34 > 0:01:36But St Sebastian is a gastronomic paradise.
0:01:36 > 0:01:40There are more Michelin-starred restaurants here than you can shake a stick at.
0:01:40 > 0:01:42They've got such a great standard of food.
0:01:42 > 0:01:45I can't wait to try their tapas.
0:01:45 > 0:01:50Dave, they're called pinchos here, and, man, they're much bigger.
0:01:50 > 0:01:52From there, we'll be leaving the Basque country
0:01:52 > 0:01:55- for the Asturias region. - In the mountains around Oviedo,
0:01:55 > 0:01:58we've heard they make bread with spelt flour.
0:01:58 > 0:02:02Then we head down to the Celtic coast, to Galicia.
0:02:02 > 0:02:08And then from there, we come inland to Santiago de Compostela.
0:02:08 > 0:02:11Oui. Which is why we have the scallop shells.
0:02:11 > 0:02:16These scallop shells depict the way of St James, the pilgrimage route...
0:02:16 > 0:02:18..that they call El Camino.
0:02:18 > 0:02:21'El Camino de Santiago, to be exact.'
0:02:21 > 0:02:25'Because Santiago is St James in Spanish. It makes sense, no?'
0:02:25 > 0:02:27Now, the grooves in a scallop shell
0:02:27 > 0:02:30symbolise the routes that pilgrims take from all over the world.
0:02:30 > 0:02:32From wherever they start off from,
0:02:32 > 0:02:37they end up in one place and that one place is Santiago de Compostela.
0:02:37 > 0:02:39Like all these pilgrimages,
0:02:39 > 0:02:41there is a crock of gold at the end of the rainbow.
0:02:41 > 0:02:43It's not a load of old relics,
0:02:43 > 0:02:45it's a big party in Santiago de Compostela.
0:02:45 > 0:02:48They've got fireworks and, as luck would have it,
0:02:48 > 0:02:51it's Galicia's National Day.
0:02:51 > 0:02:53# Hey, party, party! #
0:02:53 > 0:02:56SIMON HUMS Y VIVA ESPANA
0:02:56 > 0:02:59# Y viva Espana! #
0:03:05 > 0:03:07'The city of San Sebastian -
0:03:07 > 0:03:10'or Donostia as they call it in Basque -
0:03:10 > 0:03:12'is a bastion of local culture.
0:03:12 > 0:03:13'It's a beauty.
0:03:13 > 0:03:17'You can see why it's a favourite holiday destination for the Spaniards.
0:03:17 > 0:03:20'And you know what, Dave? Even with my helmet on,
0:03:20 > 0:03:22'I can smell the Iberian flavours.
0:03:22 > 0:03:24'Peppers, onions, tomatoes.
0:03:24 > 0:03:28'And paprika, mate. That's what Spain is all about.
0:03:28 > 0:03:32'So how about checking out a regional speciality like their pinchos?
0:03:32 > 0:03:33'You mean tapas?'
0:03:33 > 0:03:36'No, pinchos. They're tapas but a bit more extravagant.'
0:03:36 > 0:03:39'Oh, it sounds good to me.'
0:03:39 > 0:03:42'The Munto restaurant in San Sebastian
0:03:42 > 0:03:46'is famous for the large variety it has to offer.'
0:03:46 > 0:03:50'Cor! Sandwiches, tartlets, ham, fish, octopus.
0:03:50 > 0:03:52'What a choice!'
0:03:54 > 0:03:57- It's God's savoury pick and mix, isn't it?- Look at it, man!
0:03:57 > 0:03:59Everything's with bread, interestingly.
0:03:59 > 0:04:03- Yeah. Every pinchos. So a PINCHos of this, a PINCHos of that.- Oh!
0:04:03 > 0:04:05Kitchen?
0:04:05 > 0:04:10Ander, Munto's own pinchos chef, is opening his kitchen to us.
0:04:10 > 0:04:13- This is very good pincho.- Very good pinchos, man.- It's very light.
0:04:13 > 0:04:17'He prepares around 40 different pinchos every day.'
0:04:17 > 0:04:20- Shall we do one of those? To make one of those?- Yes.- OK.
0:04:20 > 0:04:24'Kingy, you're making not a sausage roll, but a chorizo roll.'
0:04:24 > 0:04:28'Oh, man! Can you imagine the flavour that's going to go into that puff pastry?'
0:04:28 > 0:04:31I love pinchos. You come into a bar, as far as the eye can see,
0:04:31 > 0:04:36it's just like this - an absolute display of gorgeous finger food.
0:04:36 > 0:04:38You take what you want and you go to the till,
0:04:38 > 0:04:41and they charge you, you know, for what you have.
0:04:41 > 0:04:46Pinchos is the word for the cocktail stick that holds it all together.
0:04:52 > 0:04:55- It's good?- Oh, man. - Yeah.- It's mega.- Yes?
0:04:55 > 0:04:57- Mm. Look at that. Bacon and egg, Basque style.- Oh!
0:04:57 > 0:05:00With a sausage roll starter.
0:05:00 > 0:05:02'Ander designs his own recipes,
0:05:02 > 0:05:06'which need to keep the customers fed from dawn till dusk.
0:05:06 > 0:05:10'These pinchos show that fast food can be fresh and beautifully made.'
0:05:10 > 0:05:13Oh, look. How beautiful is that? Look at that.
0:05:13 > 0:05:16I know. I think this is enough.
0:05:16 > 0:05:18The temptation with pinchos is you go mad.
0:05:18 > 0:05:21But you can come back and have more. We'll get these counted,
0:05:21 > 0:05:24and then she just scratches it down on a tab.
0:05:24 > 0:05:26- It's brilliant. - It's chilled, it's good!
0:05:26 > 0:05:27Cinco.
0:05:27 > 0:05:32- Uno, dos, tres, cuatro, cinco, seis. - Seis.- Seis.
0:05:32 > 0:05:34'And just like fish and chips back home,
0:05:34 > 0:05:38- 'pinchos are a firm favourite. - Everybody loves them.
0:05:40 > 0:05:42'Let's get back to the hotel.
0:05:42 > 0:05:45'We've got a real culinary adventure ahead of us tonight...
0:05:45 > 0:05:48'..visiting a Txokos.'
0:05:48 > 0:05:50- Tonight!- Well, it's a real privilege, isn't it?
0:05:50 > 0:05:53It's kind of like the San Sebastian's secret society.
0:05:53 > 0:05:56Yes. The gastronomic delights
0:05:56 > 0:05:59that this fabulous, vibrant city has got to offer.
0:05:59 > 0:06:02And we're off to have a little bit of an investigate.
0:06:02 > 0:06:03Hola!
0:06:05 > 0:06:10'We're off to eat in a Txokos, which is a Basque gastronomy society.
0:06:10 > 0:06:13'They are clubs where locals celebrate their regional cuisine
0:06:13 > 0:06:15'by cooking and eating together.
0:06:15 > 0:06:19'San Sebastian is the birthplace of the Txokos,
0:06:19 > 0:06:21'which means "cosy corner" in Basque.
0:06:21 > 0:06:23'You find them all over the Basque region.
0:06:23 > 0:06:25'But, of course, you've got to be invited.'
0:06:25 > 0:06:28- Pleased to meet you.- Hi, I'm Si. Nice to meet you.
0:06:28 > 0:06:30- Nice to meet you.- Wow!
0:06:30 > 0:06:31I get the feeling we're going to get
0:06:31 > 0:06:34- some of the best Basque food we've ever had.- Yeah, of course.
0:06:34 > 0:06:38Here, we are going to have a dinner based on fish, cod fish.
0:06:38 > 0:06:39- Ah, fish.- Fabulous.
0:06:39 > 0:06:42'All of these people may be home cooks...
0:06:42 > 0:06:46'..but their kitchen is kitted out like a professional restaurant.'
0:06:46 > 0:06:47It's fantastic.
0:06:47 > 0:06:50Tonight, they're cooking cocochas de bacalao -
0:06:50 > 0:06:53cod neck cooked in a cod skin sauce. Mmm!
0:06:53 > 0:06:55And she has to move it all the time.
0:06:55 > 0:06:58Because if she doesn't, the sauce doesn't work, you see.
0:06:58 > 0:07:02Tell me that she hasn't done that for a very long time. Look at that!
0:07:02 > 0:07:04THEY ALL LAUGH
0:07:04 > 0:07:06To go with it, they're frying some green chillies.
0:07:09 > 0:07:11- Oh, man, they're good. - They're superb.
0:07:11 > 0:07:14I've never had a plate of deep-fried chillies.
0:07:14 > 0:07:17They're gentle, they're sweet.
0:07:17 > 0:07:18By God, they're good.
0:07:18 > 0:07:22'They're also preparing Chipirones en su Tinta,
0:07:22 > 0:07:25'squid simmered in its own ink, hence the colour.'
0:07:25 > 0:07:28Muy bien, eh? Oh, hey!
0:07:28 > 0:07:31That is superb.
0:07:31 > 0:07:32Absolutely fantastic.
0:07:32 > 0:07:34I can't wait to sit down and eat this.
0:07:36 > 0:07:41'Started in 1870, the Txokos tradition has survived the turmoils of Spanish history.'
0:07:41 > 0:07:44'Under Franco, they were the only places Basque people could meet
0:07:44 > 0:07:47'and freely celebrate their culture.'
0:07:47 > 0:07:50'And today, it's the food that still brings people together.
0:07:50 > 0:07:53'The cooking is of the highest standard.'
0:07:53 > 0:07:54'So good, that in fact,
0:07:54 > 0:07:57'local restaurants often use them as inspiration.
0:07:57 > 0:07:59'Look at that pan rustico -
0:07:59 > 0:08:02'it's the same as the one our ferment's destined for tomorrow.
0:08:02 > 0:08:06'On every table, bread is the cornerstone of a good Spanish meal.'
0:08:06 > 0:08:10I've never had squid that good. This is as rich as a meat stock.
0:08:10 > 0:08:14It is. Absolutely unbelievable.
0:08:14 > 0:08:17'And now for the famous cod neck.'
0:08:23 > 0:08:26It's wonderful. It would be 30 euros a portion in London.
0:08:28 > 0:08:31Fantastico. Si! Oh!
0:08:31 > 0:08:33IN SPANISH:
0:08:34 > 0:08:36THEY ALL LAUGH
0:08:36 > 0:08:39Oh, that's good.
0:08:39 > 0:08:42SHE SINGS IN SPANISH
0:08:44 > 0:08:47EVERYONE JOINS IN
0:08:48 > 0:08:51'Josean and his friends meet regularly in their Txokos,
0:08:51 > 0:08:53'not only to eat...
0:08:53 > 0:08:57'..but also to make sure that their Basque culture stays alive.'
0:08:59 > 0:09:02ALL: Hey!
0:09:05 > 0:09:08- Muchas gracias.- Muchas gracias.
0:09:10 > 0:09:12Bye!
0:09:20 > 0:09:22'We're off again.
0:09:22 > 0:09:25'With only three days to go before the big firework party
0:09:25 > 0:09:29'for the Feast of St James, we need to get a move on.
0:09:29 > 0:09:31'Yep, it's back on El Camino towards Oviedo,
0:09:31 > 0:09:34'capital city of the Asturias region.
0:09:34 > 0:09:38'And what a ride, going through more canyons and mountain ranges.
0:09:38 > 0:09:40'By the time we reach Oviedo,
0:09:40 > 0:09:43'we'll have done more than half of our ride through Spain.
0:09:43 > 0:09:45'Fireworks, here we come!'
0:09:58 > 0:10:02'Mate, it's day four, and it's our busiest day in Spain.
0:10:02 > 0:10:05'First, we've got to go shopping for tomorrow's empanada bake.
0:10:05 > 0:10:09'Like in much of Europe, shops are often closed here on Sundays.'
0:10:09 > 0:10:12- What a great market!- Isn't it? - Woohoo!
0:10:12 > 0:10:15It's tempting just to dive in and buy, isn't it?
0:10:15 > 0:10:17Scallions the size of shillelaghs.
0:10:17 > 0:10:20'To cook tomorrow, we need...
0:10:20 > 0:10:24'..some scallops, a couple of fantastic fish,
0:10:24 > 0:10:25'and some great local ham.
0:10:25 > 0:10:27'Mate, do you fancy some mushrooms as well?
0:10:27 > 0:10:29'Well, these king oyster ones are very tempting,
0:10:29 > 0:10:32'and they're pretty hard to find back home.'
0:10:32 > 0:10:35'Shopping done, let's crack on.'
0:10:45 > 0:10:49'Across our baking journey, there's one grain that's eluded us - spelt.'
0:10:49 > 0:10:52'Wheat's mega-tough cousin.
0:10:52 > 0:10:54'We're off to the small hamlet of La Frecha,
0:10:54 > 0:10:57'in the middle of the Asturias mountains,
0:10:57 > 0:10:59'to a small agricultural spelt farm.'
0:10:59 > 0:11:02'Spain, like most of Europe, has forgotten about spelt,
0:11:02 > 0:11:05'but places like this are working hard to remind us.'
0:11:07 > 0:11:10Yay! Spanda escanda.
0:11:10 > 0:11:12- Panda escanda! - SI CHUCKLES
0:11:12 > 0:11:16- Spelt.- Lovely. - We need to see Carmen.
0:11:16 > 0:11:17Ooh, la la!
0:11:17 > 0:11:19Is that Carmen Miranda with the hat?
0:11:21 > 0:11:23- Buenos dias!- Hola! Buenos dias.- Buenos dias.
0:11:23 > 0:11:26- THEY LAUGH Carmen.- Carmen, hi, I'm Si. Nice to meet you.- Nice to meet you.
0:11:26 > 0:11:29'And while Carmen is taking us to meet the baker...'
0:11:29 > 0:11:32'..let us tell you what we know about spelt.'
0:11:32 > 0:11:35'Spelt has been cultivated since antiquity.'
0:11:35 > 0:11:36'And for good reason -
0:11:36 > 0:11:38'it's resistant to bugs, doesn't need much looking after,
0:11:38 > 0:11:40'and grows anywhere.'
0:11:40 > 0:11:44'Si, I can't wait to see how their baker is going to work with it.'
0:11:44 > 0:11:46- OK.- And that's spelt flour.
0:11:46 > 0:11:48- Yes.- Si, Fernando?
0:11:48 > 0:11:50- Spelt?- Spelt.- Espelta.
0:11:50 > 0:11:53Er...100% spelt, organic spelt.
0:11:53 > 0:11:54Right.
0:11:54 > 0:11:56'Today, Maria-Flora is showing us
0:11:56 > 0:11:58'how to bake two very special recipes.
0:11:58 > 0:12:01'A rustic spelt bread, using sourdough.
0:12:01 > 0:12:06'But first, she's going to prep her Asturian take on a sausage roll.
0:12:06 > 0:12:08'And her dough recipe is simple.
0:12:08 > 0:12:11'Spelt flour, butter, salt, water and yeast.'
0:12:11 > 0:12:14I'll tell you what, Dave, I notice the colour of the flour,
0:12:14 > 0:12:16it is really much darker.
0:12:16 > 0:12:19- It looks like a cross between rye flour and buckwheat flour.- Yes.
0:12:19 > 0:12:22And knead. Yeah, I thought that might be coming.
0:12:24 > 0:12:28'Don't get too smug, Dave, soon the tables will turn.'
0:12:32 > 0:12:35How long do you leave the bread to...?
0:12:35 > 0:12:38- Cuanto tiempo mas?- Cuanto tiempo?
0:12:38 > 0:12:41Er... Esta, diez minutos.
0:12:41 > 0:12:44- Ten minutes.- Ten minutes?- Si. - Yeah, not too much.
0:12:44 > 0:12:48- 'While the dough is resting... - ..on to the spelt bread.'
0:12:48 > 0:12:49Ferment?
0:12:50 > 0:12:51Natural, so just...
0:12:51 > 0:12:52IN SPANISH:
0:12:52 > 0:12:55'Hang on, why are my hands dirty?
0:12:55 > 0:12:57'This is YOUR job!
0:12:57 > 0:13:00I've managed not to knead bread.
0:13:00 > 0:13:04Now, in Spain, I meet my nemesis.
0:13:04 > 0:13:08- Go on, Butch! Go on!- It's getting there. Just get the water into it.
0:13:08 > 0:13:12- And the softer the dough, the tastier the bread.- That's it.
0:13:12 > 0:13:14Look, that's what you call rhythm, mate, look at that.
0:13:14 > 0:13:16Like a machine.
0:13:16 > 0:13:17Tsssh!
0:13:17 > 0:13:19Despacio, despacio.
0:13:19 > 0:13:22'Maria-Flora is checking that my kneading
0:13:22 > 0:13:26'raised the dough temperature above 23 degrees Celsius.
0:13:26 > 0:13:29'By doing this, she's absolutely sure that the yeast will work,
0:13:29 > 0:13:31'and the dough will rise.
0:13:31 > 0:13:34- That needs to rest now for two hours.- Dos horas. Dos.
0:13:34 > 0:13:36- Dos horas.- Dos horas.
0:13:36 > 0:13:38'Meanwhile, the spelt dough for the sausage roll
0:13:38 > 0:13:40'is ready to be handled.
0:13:40 > 0:13:43'It's a very different texture to a wheat dough -
0:13:43 > 0:13:46'darker, grainy, and even more elastic.'
0:13:49 > 0:13:50Ha!
0:13:50 > 0:13:53SI AND DAVE LAUGH
0:13:53 > 0:13:56'She's using chorizo, lardons and skinned, cooked red pepper
0:13:56 > 0:13:59'to fill the Asturian sausage roll.'
0:14:03 > 0:14:07- It's a piggy tail!- Yeah! He-hey! - He-hey!
0:14:07 > 0:14:09Aah, it's brilliant!
0:14:09 > 0:14:12'And while the king of sausage rolls goes into the oven,
0:14:12 > 0:14:14'we can shape the bread for baking.'
0:14:19 > 0:14:23Well, this is Asturian spelt that's self-seeded
0:14:23 > 0:14:25in the car park behind where they store the grain.
0:14:25 > 0:14:27Do you know, in some circles,
0:14:27 > 0:14:30you know, spelt has become a bit fashionable, a bit trendy.
0:14:30 > 0:14:32What was that we read that it was like?
0:14:32 > 0:14:35- SI LAUGHS - It was like the Keira Knightley of the grain world!
0:14:35 > 0:14:38It's a bit kind of like, chichi, you know.
0:14:38 > 0:14:42'Posh or not posh, it's a lot easier to digest than common wheat.
0:14:42 > 0:14:45'But the downside is that it takes longer to grow,
0:14:45 > 0:14:47'which means only one harvest per year,
0:14:47 > 0:14:50But you know, at the end of the day, if you forget the economics,
0:14:50 > 0:14:52you forget the health side of it,
0:14:52 > 0:14:56it produces bread that can taste magnificent.
0:15:01 > 0:15:02Sourdough spelt bread.
0:15:02 > 0:15:05'It's stronger and nuttier than wheat.
0:15:05 > 0:15:07'But the texture is dense, but also quite light.
0:15:07 > 0:15:09'It's a bit weird.
0:15:09 > 0:15:10'In a good way.'
0:15:10 > 0:15:13- Oh, man.- That's really tasty bread.
0:15:14 > 0:15:16Ohhh!
0:15:16 > 0:15:18BOTH: Ho-hooooo!
0:15:18 > 0:15:19Oh, yes!
0:15:19 > 0:15:22We love you more than you'll ever know.
0:15:22 > 0:15:24- SIMON SQUEAKS - Mucho fantastico.
0:15:24 > 0:15:26Ohh, look at that.
0:15:26 > 0:15:29Sweet red pepper, streaky bacon and chorizo.
0:15:29 > 0:15:30In bread!
0:15:30 > 0:15:31Mmmm.
0:15:33 > 0:15:36The bread is still cooked through perfectly,
0:15:36 > 0:15:38it's springy and it's got texture.
0:15:38 > 0:15:39Yeah, it has. Lovely taste.
0:15:41 > 0:15:43- It's... - THEY MAKE KISSING SOUNDS
0:15:43 > 0:15:44- Oh...- Yes!
0:15:58 > 0:16:01'Goodbye, Asturias. We've loved you.
0:16:01 > 0:16:05'We're back on El Camino, heading towards Santiago,
0:16:05 > 0:16:09'but before we get there, we've a stop in Viviero in Galicia.
0:16:09 > 0:16:11'Like the Basque Country,
0:16:11 > 0:16:14'Galicia is an autonomous province within Spain
0:16:14 > 0:16:16'with its own heritage and distinct language.
0:16:16 > 0:16:19'But it shares its roots with Scotland and Ireland,
0:16:19 > 0:16:21'forming what's known as the Celtic Triangle.'
0:16:21 > 0:16:25Viviero is a small fishing village in the heart of Galicia.
0:16:25 > 0:16:28'Today we're baking our Galician empanada right here on the beach.
0:16:28 > 0:16:30Our filling this time
0:16:30 > 0:16:34'is made of scallops, ham and all the loveliness from the sea
0:16:34 > 0:16:37'that we bought at the market yesterday.
0:16:37 > 0:16:40The Galician empanada, it is Spanish -
0:16:40 > 0:16:44it's got peppers, onions, parsley, lemon juice, all cooked together.
0:16:44 > 0:16:47The ways of doing the fish balance it out in a big pasty.
0:16:47 > 0:16:51The pastry is different, it's an olive oil-based pastry.
0:16:51 > 0:16:55The reason it's an olive oil-based pastry, it makes it slightly more elastic.
0:16:55 > 0:16:56Right, take one dry board(!)
0:16:58 > 0:17:00Flour.
0:17:00 > 0:17:03To that, add one teaspoon of baking powder. Give it a bit of lift.
0:17:03 > 0:17:07One teaspoon of salt - slightly damp.
0:17:07 > 0:17:08Take one lump!
0:17:08 > 0:17:09THEY LAUGH
0:17:09 > 0:17:11One egg.
0:17:12 > 0:17:16Now it's time for a oil-io d'olivio!
0:17:16 > 0:17:21- Grande love sauce, Spanish green stuff from the tree.- Go on!
0:17:21 > 0:17:23Cuatro big spoons-o.
0:17:23 > 0:17:25We're going to combine that with a fork
0:17:25 > 0:17:28and then gradually add the water.
0:17:28 > 0:17:31We're not going to give you a measurement for the water.
0:17:31 > 0:17:33You'll have to look at it. When it's done, it's done.
0:17:33 > 0:17:36You'll be able to see, it's not that hard.
0:17:36 > 0:17:39And if you have a bit too much water in, just put a bit more flour in.
0:17:39 > 0:17:42That's going to have to rest for about an hour.
0:17:42 > 0:17:45That it makes it easier for you to roll out.
0:17:45 > 0:17:48- You couldn't roll that out now, it would be difficult.- Indeed.
0:17:48 > 0:17:51Right, dude, I'm going to try and find somewhere to wash me hands.
0:17:51 > 0:17:54I shall prepare the table in order to make the filling.
0:18:00 > 0:18:03Again, we're starting by making a piperade -
0:18:03 > 0:18:04these Basque flavours are everywhere.
0:18:04 > 0:18:07Now this needs to sweat down completely
0:18:07 > 0:18:09and it's going to form a vegetable mulch
0:18:09 > 0:18:13that that wonderful fish is going to sit and steam on in our empanada.
0:18:13 > 0:18:18Look, the original recipe with this was just for scallops and ham,
0:18:18 > 0:18:23but because we have had such the most fantastic fish market,
0:18:23 > 0:18:25we decided to get some razor clams,
0:18:25 > 0:18:29steam them in a little bit of butter, a little bit of cider...
0:18:29 > 0:18:31And they're rather like cooking mussels.
0:18:31 > 0:18:33They really won't take long to steam
0:18:33 > 0:18:36and they're going to be cooked in the pie again.
0:18:36 > 0:18:39So just a little steam. We've got some hake and some bream.
0:18:39 > 0:18:41The hake's really meaty,
0:18:41 > 0:18:44so what we will do is just fillet this one off.
0:18:44 > 0:18:47And that is just pure, white meat.
0:18:49 > 0:18:52And cut this into chunks, the bream's going to be thinner,
0:18:52 > 0:18:54so just cut that into slices.
0:19:03 > 0:19:06The bream's very soft, very fragile,
0:19:06 > 0:19:08so we're just going lay those pieces in the empanada.
0:19:08 > 0:19:10Scallops, well you could eat them raw,
0:19:10 > 0:19:13they're just going to steam in their own juices. Lovely!
0:19:16 > 0:19:17That's the base.
0:19:25 > 0:19:27Now some scallops.
0:19:35 > 0:19:37Some goujons of bream.
0:19:53 > 0:19:55Well, we've got a little treat as a side dish
0:19:55 > 0:19:56to go with the empanada Galicia.
0:19:56 > 0:20:02'I'm going to fry some small green peppers to make pimiento del Padron,
0:20:02 > 0:20:04'pretty similar to those we ate in the Txokos.'
0:20:04 > 0:20:07Now. these are lovely, benign, sweet peppers,
0:20:07 > 0:20:10but from time to time you'll get a hot one!
0:20:11 > 0:20:15And I'm going to gently fry our beautiful king oyster mushrooms
0:20:15 > 0:20:18in some butter and olive oil.
0:20:28 > 0:20:31- Oh!- Should I?- Yeah, go on.
0:20:32 > 0:20:36It's the freshest seafood, steamed in its own steamy thing.
0:20:36 > 0:20:38Happy Bakeation, mate.
0:20:38 > 0:20:42Cheers, mate, it's been a wonderful Bakeation!
0:20:46 > 0:20:49- Ah, man!- It's just full of all your favourite things.
0:20:49 > 0:20:53The pastry, because of the olive oil, is quite bready.
0:20:53 > 0:20:54But it works with this.
0:20:54 > 0:20:58All the juices from the fish...
0:20:58 > 0:21:01and the cooking liquor has gone into the bottom of the pastry.
0:21:01 > 0:21:05- Mm-hm.- And it's absolutely superb.
0:21:05 > 0:21:08- We'll remember San Sebastian every time we eat these now.- Yeah.
0:21:11 > 0:21:13'That's it, Kingy.
0:21:13 > 0:21:15'It's the last few miles of our Bakeation.
0:21:15 > 0:21:18'Santiago de Compostela, here we come!
0:21:18 > 0:21:21'And we're on time for the big fiesta. Hurrah!
0:21:21 > 0:21:23'Santiago is Galicia's capital
0:21:23 > 0:21:26'and the final destination of the Way of St James.
0:21:26 > 0:21:29'Tonight, all the pilgrims are converging on the city
0:21:29 > 0:21:31'at the superb medieval cathedral.
0:21:31 > 0:21:34'But it's not party time just yet -
0:21:34 > 0:21:37'we've still got to try out a local speciality.
0:21:37 > 0:21:40'But not just anyone, Buster! It's St James's very own tart.
0:21:40 > 0:21:44'La Tarta de Santiago is an almond tart.
0:21:44 > 0:21:46'Cake. It's an almond cake.'
0:21:46 > 0:21:48'Well, it's a cake tart made with almonds.
0:21:48 > 0:21:51'The recipe dates back to medieval times.
0:21:51 > 0:21:53'In fact, the Galicians are so serious about it,
0:21:53 > 0:21:56'that it can only be called a Tarta de Santiago
0:21:56 > 0:21:57'if it's baked in the area.
0:21:57 > 0:22:02'Anywhere else in the world, it's a Bakewell tart, but without the jam!'
0:22:02 > 0:22:05Strangely enough, in the world baking competition,
0:22:05 > 0:22:08in 1986 in Warsaw in Poland,
0:22:08 > 0:22:12the Tarta de Santiago came a very respectable 23rd!
0:22:12 > 0:22:15That, to me, is worthy of a look!
0:22:15 > 0:22:17How does he know?!
0:22:19 > 0:22:24- Bernarda?- Hola! - Hey! Dave.- Hola, Bernarda.
0:22:24 > 0:22:25- Como estas?- Gracias, yes.
0:22:25 > 0:22:28- There it is!- The Tarta de Santiago.
0:22:28 > 0:22:31With the cross of St James. Ah, brilliant!
0:22:31 > 0:22:34Ooh! It's beautiful.
0:22:34 > 0:22:38- That does look like a well-packed pie.- Bernarda, may we?
0:22:38 > 0:22:41Oh, you're a good 'un! You're a good 'un!
0:22:43 > 0:22:49- So, these are the ingredients for the Tarta de Santiago?- Si.
0:22:49 > 0:22:54- Almendras.- Almonds.- Huevos.- Eggs. - Azucar.- Sugar.
0:22:54 > 0:22:56- Y un poquito de canela.- Cinnamon.
0:22:56 > 0:22:59Primero, la almendras.
0:22:59 > 0:23:01- The almonds go in first.- Si. - That's a lot of almonds.
0:23:01 > 0:23:03That IS a lot of almonds.
0:23:03 > 0:23:05Continuacion, la azucar.
0:23:05 > 0:23:10- That smells nice. Look. - Cinnamon.- Cinnamon.
0:23:11 > 0:23:13- Ocho huevos.- Eight eggs.
0:23:13 > 0:23:16Cuatrocientos gramos.
0:23:16 > 0:23:20Son dos huevos, por cien gramos.
0:23:20 > 0:23:23There's two eggs, for every 100 grammes of almonds,
0:23:23 > 0:23:25so that means we've got 400 grammes of almonds,
0:23:25 > 0:23:28so therefore, eight eggs. Ocho huevos.
0:23:28 > 0:23:31He's fluent, y'know? He's good, isn't he?
0:23:31 > 0:23:33Dos.
0:23:39 > 0:23:40Si.
0:23:42 > 0:23:44Maestro de la mano!
0:23:44 > 0:23:48'Bernarda has already prepared some shortcrust pastry cases
0:23:48 > 0:23:49'for the tarts.
0:23:51 > 0:23:53'And she bakes them, well, until they're ready.'
0:23:53 > 0:23:55- These look fantastic.- Si.
0:23:55 > 0:23:59- So the rest of the time, we're going to eat biscuits.- Yes!- Si!
0:23:59 > 0:24:00Mm!
0:24:01 > 0:24:05SHE SPEAKS IN SPANISH
0:24:05 > 0:24:07So your grandma used to make these?
0:24:07 > 0:24:11And they're made from the cream on the top of the milk.
0:24:11 > 0:24:13These are lovely home-made biscuits.
0:24:13 > 0:24:16- They are like your mother would make.- Oh, fabulous.- Superb.
0:24:16 > 0:24:21Now, the mystery of how you get the cross of St James...
0:24:21 > 0:24:23Ah...Beautiful.
0:24:23 > 0:24:25'Now, I wouldn't recommend doing this without using oven gloves.
0:24:25 > 0:24:28'Bernarda must have asbestos hands!'
0:24:28 > 0:24:30It's very thin, as well.
0:24:30 > 0:24:33- Ah, the cross.- Cross de Santiago.
0:24:33 > 0:24:35- La cruz de Santiago. - La cruz de Santiago!
0:24:35 > 0:24:37With the cross of St James.
0:24:47 > 0:24:51Mm! It's lovely, it's like a kind of Bakewell-y, frangipane...
0:24:51 > 0:24:52Oh, it's soft, it's lovely.
0:24:52 > 0:24:54Oh, yeah. Mm.
0:24:54 > 0:24:57- Buena?- Si, si, buena.
0:24:57 > 0:25:00Quite a funny texture, but lovely flavours, isn't it?
0:25:00 > 0:25:06- Bueno.- Perfecto.- Perfecto. Superbo!
0:25:06 > 0:25:10That's it, Kingy, our final Bakeation cake has been eaten.
0:25:10 > 0:25:12BRASS BAND PLAYS
0:25:16 > 0:25:18Mate, let's put our glad rags on for our last night.
0:25:18 > 0:25:20It's party time!
0:25:20 > 0:25:24Well, there's 15,000 people in town tonight,
0:25:24 > 0:25:27and it's the eve of the Feast Of St James.
0:25:27 > 0:25:32And over there, the cathedral of Santiago de Compostela.
0:25:32 > 0:25:34People have come from all over the world to Santiago.
0:25:34 > 0:25:36They followed their own scallop shells...
0:25:36 > 0:25:38- FIREWORK LAUNCHES - Here we go!
0:25:38 > 0:25:40FIREWORK EXPLODES
0:25:40 > 0:25:44- Oh... - It's going to be a belting night.
0:25:44 > 0:25:47Look. Look, mate, have you seen them all? Look.
0:25:47 > 0:25:49All of these people on the embankment there
0:25:49 > 0:25:50are waiting for the fireworks.
0:25:50 > 0:25:54It's a MASSIVE display. It's going to be fabulous.
0:26:01 > 0:26:04- Oh, look at that!- Wow. - Look at this, guys. Look.
0:26:04 > 0:26:07STREET BAND PLAYS
0:26:16 > 0:26:18I defy you to not stomp your feet.
0:26:18 > 0:26:20- You cannae not, can you?- You can't!
0:26:20 > 0:26:24'We've been invited to watch the celebrations
0:26:24 > 0:26:26'from one of the city council's private balconies.
0:26:26 > 0:26:28'I feel like royalty!'
0:26:38 > 0:26:40There's a wonderful sense of anticipation -
0:26:40 > 0:26:44the music's about to start and the fireworks start in about,
0:26:44 > 0:26:46kind of, six or seven minutes.
0:26:46 > 0:26:50- And didn't we promise you the best seat in the house?- Look at that.
0:26:50 > 0:26:5215,000 people.
0:26:52 > 0:26:55All here to celebrate the Feast Of St James.
0:26:56 > 0:26:58It's an amazing operation.
0:26:58 > 0:27:00I mean, there's helicopters circling in the sky,
0:27:00 > 0:27:03there's firemen on the roof, obviously for the fireworks,
0:27:03 > 0:27:05you don't want the cathedral to burn down!
0:27:05 > 0:27:07But it really, really is a spectacle.
0:27:07 > 0:27:09Should we?
0:27:11 > 0:27:13Just once.
0:27:13 > 0:27:14THEY LAUGH
0:27:15 > 0:27:18- That's it.- Oh, he's off. - That's it now.
0:27:18 > 0:27:22- Done it now, got it out me system. - That's it, dude, that's it.
0:27:23 > 0:27:25What a way to end.
0:27:25 > 0:27:27Yeah, this is our last night in Spain.
0:27:27 > 0:27:30Spain's been absolutely amazing.
0:27:40 > 0:27:43Wonderful people, wonderful food, but what a finale!
0:27:44 > 0:27:47It's starting. Look, the blue lights are on the cathedral.
0:27:47 > 0:27:49All the posh folk are on the balcony.
0:27:49 > 0:27:54- I'm not quite sure what to expect, are you?- No. No, man.
0:27:54 > 0:27:57SYMPHONY BEGINS
0:27:57 > 0:27:59CHEERING
0:28:02 > 0:28:04Wow.
0:28:04 > 0:28:08Wow!
0:28:08 > 0:28:10Wow!
0:28:42 > 0:28:44CHEERING AND APPLAUSE
0:28:44 > 0:28:46Woo!
0:28:47 > 0:28:50'Our Spanish might need a bit of work,
0:28:50 > 0:28:52'but if you've been inspired to master your pan rustico...'
0:28:52 > 0:28:54Oil-io d'olivio!
0:28:54 > 0:28:56'..or your empanada, go to...
0:28:58 > 0:29:01'..and follow the links to the Open University.'
0:29:01 > 0:29:03BOTH: Y viva Espana!
0:30:31 > 0:30:33- We love riding bikes. - We love baking!
0:30:33 > 0:30:37- And we like nothing better than a good...- TOGETHER: Bakeation!