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 > 0:00:25I can't believe we started in Norway seven weeks ago, dude.
0:00:25 > 0:00:29'Yeah. We've done a few miles. The Low Countries, Germany...
0:00:29 > 0:00:32..Eastern Europe, Austria, Italy and France.
0:00:32 > 0:00:33Vive la baguette!
0:00:33 > 0:00:35C'est magnifique!
0:00:35 > 0:00:38And now Spain for our grand finale.
0:00:38 > 0:00:43It's a biggie, and I'm expecting us to go out with a bang.
0:00:43 > 0:00:48It's amazing to think by the end of this one, we'll be going home.
0:00:48 > 0:00:51We'll have met some of the world's very best bakers,
0:00:51 > 0:00:52and learnt a thing or two.
0:00:52 > 0:00:54So sit back and relax.
0:00:54 > 0:00:57It's time for the last leg of our spectacular...
0:01:09 > 0:01:11Spain, garden of Europe.
0:01:11 > 0:01:15One of Britain's favourite holiday destinations.
0:01:15 > 0:01:19With plenty of fiestas, tapas and baking delicacies,
0:01:19 > 0:01:22it's perfect for our Bakeation finale.
0:01:22 > 0:01:25We're in northern Spain, travelling through
0:01:25 > 0:01:28the Basque, Cantabria, Asturias and Galicia regions.
0:01:28 > 0:01:30To arrive in Santiago de Compostela
0:01:30 > 0:01:35in time for the biggest fiesta of the year the Festival of St James.
0:01:35 > 0:01:39With 500 miles to go, we'd better start planning our Iberian adventure.
0:01:39 > 0:01:41# So, we're here We've gone off to sunny Spain
0:01:41 > 0:01:44# But it's not a little bit scorchio. #
0:01:44 > 0:01:47- No, it's not scorchio at all. - It's belting it down. Look at that!
0:01:47 > 0:01:50This part of Spain, the North Atlantic,
0:01:50 > 0:01:53it's not the arid Spain you see in the holiday photos.
0:01:53 > 0:01:57Or your spaghetti westerns for that! Oh, no. We're in the wet bit!
0:01:57 > 0:01:59But St Sebastian is a gastronomic paradise.
0:01:59 > 0:02:03There are more Michelin-starred restaurants here than you can shake a stick at.
0:02:03 > 0:02:05They've got such a great standard of food.
0:02:05 > 0:02:08I can't wait to try their tapas.
0:02:08 > 0:02:11Dave, they're called pinchos here, and, man, they're much bigger.
0:02:11 > 0:02:16And as we are in the Basque country, I've always wanted to see Bilbao.
0:02:16 > 0:02:19Bilbao is there. It's a bit like Newcastle, but without Stotties.
0:02:19 > 0:02:22And we're going to make some bread a pan rustico.
0:02:22 > 0:02:25We're going to do it differently, we're going to make a ferment.
0:02:25 > 0:02:27We're going to start the bread off here,
0:02:27 > 0:02:31leave it for 24 hours and finish the bread off in Bilbao.
0:02:31 > 0:02:33From there, we'll be leaving the Basque country
0:02:33 > 0:02:36- for the Asturias region. - In the mountains around Oviedo,
0:02:36 > 0:02:39we've heard they make bread with spelt flour.
0:02:39 > 0:02:44Then we head down to the Celtic coast, to Galicia.
0:02:44 > 0:02:46There, the seafood is fantastic.
0:02:46 > 0:02:50And guess what? They still believe in magic.
0:02:50 > 0:02:54And then from there, we come inland to Santiago de Compostela.
0:02:54 > 0:02:58Oui. Which is why we have the scallop shells.
0:02:58 > 0:03:03These scallop shells depict the way of St James, the pilgrimage route...
0:03:03 > 0:03:05..that they call El Camino.
0:03:05 > 0:03:08'El Camino de Santiago, to be exact.'
0:03:08 > 0:03:12'Because Santiago is St James in Spanish. It makes sense, no?'
0:03:12 > 0:03:14Now the grooves in a scallop shell
0:03:14 > 0:03:17symbolise the routes that pilgrims take from all over the world.
0:03:17 > 0:03:19From wherever they start off from,
0:03:19 > 0:03:24they end up in one place and that one place is Santiago de Compostela.
0:03:24 > 0:03:26Like all these pilgrimages,
0:03:26 > 0:03:28there is a crock of gold at the end of the rainbow.
0:03:28 > 0:03:30It's not a load of old relics,
0:03:30 > 0:03:32it's a big party in Santiago de Compostela.
0:03:32 > 0:03:36They've got fireworks and, as luck would have it,
0:03:36 > 0:03:38it's Galicia's National Day.
0:03:38 > 0:03:40# Hey, party, party! #
0:03:40 > 0:03:43SIMON HUMS Y VIVA ESPANA
0:03:43 > 0:03:46# Y viva Espana! #
0:03:52 > 0:03:54'The city of San Sebastian -
0:03:54 > 0:03:57'or Donostia as they call it in Basque -
0:03:57 > 0:03:59'is a bastion of local culture.
0:03:59 > 0:04:01'It's a beauty.
0:04:01 > 0:04:04'You can see why it's a favourite holiday destination for the Spaniards.
0:04:04 > 0:04:07'And you know what, Dave? Even with my helmet on,
0:04:07 > 0:04:09'I can smell the Iberian flavours.
0:04:09 > 0:04:11'Peppers, onions, tomatoes.
0:04:11 > 0:04:15'And paprika, mate. That's what Spain is all about.
0:04:15 > 0:04:19'So how about checking out a regional speciality like their pinchos?
0:04:19 > 0:04:20'You mean tapas?'
0:04:20 > 0:04:23'No, pinchos. They're tapas but a bit more extravagant.'
0:04:23 > 0:04:27'Oh, it sounds good to me.'
0:04:27 > 0:04:30'The Munto restaurant in San Sebastian
0:04:30 > 0:04:33'is famous for the large variety it has to offer.'
0:04:33 > 0:04:38'Cor! Sandwiches, tartlets, ham, fish, octopus.
0:04:38 > 0:04:40'What a choice!'
0:04:41 > 0:04:44- It's God's savoury pick and mix, isn't it?- Look at it, man!
0:04:44 > 0:04:46Everything's with bread, interestingly.
0:04:46 > 0:04:50- Yeah. Every pinchos. So a PINCHos of this, a PINCHos of that.- Oh!
0:04:50 > 0:04:53Kitchen?
0:04:53 > 0:04:57Ander, Munto's own pinchos chef, is opening his kitchen to us.
0:04:57 > 0:05:01- This is very good pincho.- Very good pinchos, man.- It's very light.
0:05:01 > 0:05:04'He prepares around 40 different pinchos every day.'
0:05:04 > 0:05:07- Shall we do one of those? Make one of those?- Yes.- OK.
0:05:07 > 0:05:11'Kingy, you're making not a sausage roll, but a chorizo roll.'
0:05:11 > 0:05:15'Oh, man! Can you imagine the flavour that's going to go into that puff pastry?'
0:05:15 > 0:05:19I love pinchos. You come into a bar, as far as the eye can see,
0:05:19 > 0:05:23it's just like this - an absolute display of gorgeous finger food.
0:05:23 > 0:05:25You take what you want and you go to the till,
0:05:25 > 0:05:28and they charge you, you know, for what you have.
0:05:28 > 0:05:33Pinchos is the word for the cocktail stick that holds it all together.
0:05:39 > 0:05:42- It's good?- Oh, man. - Yeah.- It's mega.- Yes?
0:05:42 > 0:05:45- Mm. Look at that. Bacon and egg, Basque style.- Oh!
0:05:45 > 0:05:47With a sausage roll starter.
0:05:47 > 0:05:50'Ander designs his own recipes,
0:05:50 > 0:05:53'which need to keep the customers fed from dawn till dusk.
0:05:53 > 0:05:58'These pinchos show that fast food can be fresh and beautifully made.'
0:05:58 > 0:06:01Oh, look. How beautiful is that? Look at that.
0:06:01 > 0:06:03I know. I think this is enough.
0:06:03 > 0:06:05The temptation with pinchos is you go mad.
0:06:05 > 0:06:08But you can come back and have more. We'll get these counted,
0:06:08 > 0:06:11and then she just scratches it down on a tab.
0:06:11 > 0:06:13- It's brilliant. - It's chilled, it's good.
0:06:13 > 0:06:14Cinco.
0:06:14 > 0:06:19- Uno, dos, tres, cuatro, cinco, seis. - Seis.- Seis.
0:06:19 > 0:06:21'And just like fish and chips back home,
0:06:21 > 0:06:25- 'pinchos are a firm favourite. - Everybody loves them.'
0:06:27 > 0:06:29'Kingy, fast food never tasted so good.
0:06:29 > 0:06:33'Yeah. But in my book, slow food still wins the day.
0:06:33 > 0:06:36'And one thing we've learnt over the last seven weeks
0:06:36 > 0:06:38'is that good bread takes time.
0:06:38 > 0:06:40'If we want to bake a fantastic rustic bread,
0:06:40 > 0:06:43'with great flavour and texture tomorrow...
0:06:43 > 0:06:46'..we need to find a spot to do a little prep today.'
0:06:50 > 0:06:52The Spanish are great lovers of bread.
0:06:52 > 0:06:54One of their favourites is the pan rustico.
0:06:54 > 0:06:58It's more sophisticated and tasty than your average white loaf.
0:06:58 > 0:07:00He's not wrong, you know.
0:07:00 > 0:07:04Putting into play everything we've learned on this trip so far
0:07:04 > 0:07:07that fermentation of the bread, and the longer the fermentation,
0:07:07 > 0:07:11the better the bread, we're showing you how to do one with a ferment.
0:07:11 > 0:07:13Now, pay attention.
0:07:13 > 0:07:16The ferment is a mix of water, yeast and flour,
0:07:16 > 0:07:19which is left to ferment, hence the name.
0:07:19 > 0:07:21It's the addition of the ferment,
0:07:21 > 0:07:23that makes the pan rustico so special.
0:07:23 > 0:07:28First we kick start the yeast using sugar and warm water.
0:07:28 > 0:07:31Make sure that the water temperature is tepid
0:07:31 > 0:07:34and not hot, because this will kill the yeast.
0:07:34 > 0:07:37- What shall we go and do now? - Go and have a look at the sea.
0:07:39 > 0:07:42'Time and tide wait for no man.
0:07:42 > 0:07:45- 'And us, we've got to wait for our yeast.- And you know what, Dave?
0:07:45 > 0:07:49- 'It's time that will make this bread amazing.- Yes.
0:07:49 > 0:07:53'And it's what will give the pan rustico extra flavour, texture
0:07:53 > 0:07:56- 'and great keeping properties. - Oh, yes.'
0:07:56 > 0:08:00Aah! Dr Frankenstein, we've created life.
0:08:00 > 0:08:03FIENDISH LAUGHTER
0:08:03 > 0:08:09We pour that into 125 grams of strong bread flour,
0:08:09 > 0:08:11and give it a whizz.
0:08:11 > 0:08:15Now, we're looking for a batter consistency, not a dough. OK?
0:08:15 > 0:08:20Now this batter, we leave this for 24 hours to ferment.
0:08:20 > 0:08:24It's going to bubble up, it's going to rise, it's going to look a bit of a mess.
0:08:24 > 0:08:28But the flavour will all be there, developed in that ferment.
0:08:28 > 0:08:31When we've got that, we use that to make the bread.
0:08:31 > 0:08:35- I think that's it.- What we're going to do is wrap this up in clingfilm
0:08:35 > 0:08:38and put it in the top box on the bike, come back tomorrow
0:08:38 > 0:08:40and bake our bread with this.
0:08:40 > 0:08:44And it will be a wonderful, wonderful tasting loaf.
0:08:44 > 0:08:48'As we're waiting for our ferment to mature over the next 24 hours,
0:08:48 > 0:08:50- 'we can't bake yet.- No.
0:08:50 > 0:08:55'But we can enjoy ourselves in other ways. Let's get back to the hotel.
0:08:55 > 0:08:57'We've got a real culinary adventure ahead of us tonight...
0:08:57 > 0:09:00'..visiting a Txokos.'
0:09:00 > 0:09:02- Tonight!- Well, it's a real privilege, isn't it?
0:09:02 > 0:09:05It's kind of like the San Sebastian's secret society.
0:09:05 > 0:09:08Yes. The gastronomic delights
0:09:08 > 0:09:11that this fabulous, vibrant city has got to offer.
0:09:11 > 0:09:14And we're off to have a little bit of an investigate.
0:09:14 > 0:09:15Hola!
0:09:17 > 0:09:21'We're off to eat in a Txokos, which is a Basque gastronomy society.
0:09:21 > 0:09:25'They are clubs where locals celebrate their regional cuisine
0:09:25 > 0:09:27'by cooking and eating together.
0:09:27 > 0:09:31'San Sebastian is the birthplace of the Txokos,
0:09:31 > 0:09:33'which means "cosy corner" in Basque.
0:09:33 > 0:09:35'You find them all over the Basque region.
0:09:35 > 0:09:37'But, of course, you've got to be invited.'
0:09:37 > 0:09:40- Pleased to meet you.- Hi, I'm Si. Nice to meet you.
0:09:40 > 0:09:42- Nice to meet you.- Wow!
0:09:42 > 0:09:43I get the feeling we're going to get
0:09:43 > 0:09:46- some of the best Basque food we've ever had.- Yeah, of course.
0:09:46 > 0:09:50Here, we are going to have a dinner based on fish, cod fish.
0:09:50 > 0:09:51- Ah, fish.- Fabulous.
0:09:51 > 0:09:54'All of these people may be home cooks...
0:09:54 > 0:09:58'..but their kitchen is kitted out like a professional restaurant.'
0:09:58 > 0:09:59It's fantastic.
0:09:59 > 0:10:02Tonight, they're cooking cocochas de bacalao -
0:10:02 > 0:10:06cod neck cooked in a cod skin sauce. Mmm!
0:10:06 > 0:10:08- The neck of the fish or the cheeks? - The neck.
0:10:08 > 0:10:11Because in fish, normally, it's the best part,
0:10:11 > 0:10:17because it's like a good taste and you don't have to bite. OK.
0:10:17 > 0:10:19- It just melts away in your mouth? - Yeah.- OK.
0:10:19 > 0:10:20SHE SPEAKS IN SPANISH
0:10:20 > 0:10:24From the cheek, OK. And she has to move it all the time.
0:10:24 > 0:10:27Because if she doesn't, the sauce doesn't work, you see.
0:10:27 > 0:10:31Tell me that she hasn't done that for a very long time. Look at that!
0:10:31 > 0:10:33THEY ALL LAUGH
0:10:33 > 0:10:36To go with it, they're frying some green chillies.
0:10:38 > 0:10:40- Oh, man, they're good. - They're superb.
0:10:40 > 0:10:43I've never had a plate of deep-fried chillies.
0:10:43 > 0:10:46They're gentle, they're sweet.
0:10:46 > 0:10:47By God, they're good.
0:10:47 > 0:10:51They're also preparing Chipirones en su Tinta,
0:10:51 > 0:10:54squid simmered in its own ink, hence the colour.
0:10:54 > 0:10:57Muy bien, eh? Oh, hey!
0:10:57 > 0:11:00That is superb. Chef?
0:11:00 > 0:11:03It's squid, cooked in its own ink.
0:11:03 > 0:11:06But it tastes so rich and meaty, it's unbelievable.
0:11:06 > 0:11:09We had this in Venice, but this is better.
0:11:09 > 0:11:11Absolutely fantastic.
0:11:11 > 0:11:12I can't wait to sit down and eat this.
0:11:14 > 0:11:19'Started in 1870, the Txokos tradition has survived the turmoils of Spanish history.'
0:11:19 > 0:11:23'Under Franco, they were the only places Basque people could meet
0:11:23 > 0:11:25'and freely celebrate their culture.'
0:11:25 > 0:11:29'And today, it's the food that still brings people together.
0:11:29 > 0:11:32'The cooking is of the highest standard.'
0:11:32 > 0:11:33'So good, that in fact,
0:11:33 > 0:11:36'local restaurants often use them as inspiration.
0:11:36 > 0:11:38'Look at that pan rustico -
0:11:38 > 0:11:41'it's the same as the one our ferment's destined for tomorrow.
0:11:41 > 0:11:45'On every table, bread is the cornerstone of a good Spanish meal.'
0:11:45 > 0:11:49I've never had squid that good. This is as rich as a meat stock.
0:11:49 > 0:11:52It is, Dave, yeah. Absolutely unbelievable.
0:11:53 > 0:11:56'And now for the famous cod neck.'
0:12:02 > 0:12:05It's wonderful. It would be 30 euros a portion in London.
0:12:07 > 0:12:10Fantastico. Si! Oh!
0:12:10 > 0:12:12IN SPANISH:
0:12:13 > 0:12:15THEY ALL LAUGH
0:12:15 > 0:12:18Oh, that's good.
0:12:18 > 0:12:21SHE SINGS IN SPANISH
0:12:22 > 0:12:26EVERYONE JOINS IN
0:12:27 > 0:12:30'Josean and his friends meet regularly in their Txokos,
0:12:30 > 0:12:32'not only to eat...
0:12:32 > 0:12:36'..but also to make sure that their Basque culture stays alive.'
0:12:37 > 0:12:41ALL: Hey!
0:12:44 > 0:12:47- Muchas gracias.- Muchas gracias.
0:12:49 > 0:12:50Bye!
0:13:02 > 0:13:04'Our second day in Spain,
0:13:04 > 0:13:07'and, unfortunately, the weather's not improving.
0:13:07 > 0:13:08'But no matter.
0:13:08 > 0:13:12'Ahead of us is the largest of the Basque cities, Bilbao.'
0:13:12 > 0:13:16'It's only a short 70-mile ride from San Sebastian.
0:13:25 > 0:13:28- 'Bilbao!- More like drenched Bilbao.
0:13:28 > 0:13:31'It rains so much here, we should have gone further south.'
0:13:31 > 0:13:34'Oh, will you stop moaning! It makes us feel quite a home.'
0:13:34 > 0:13:38'Today, we're finally baking the pan rustico.'
0:13:38 > 0:13:42'Staple of Spanish home baking, just like grandma makes.'
0:13:42 > 0:13:43Hola!
0:13:43 > 0:13:47Welcome to the Hairy Bikers' school of Spanish rustico bread baking.
0:13:47 > 0:13:51Now, we should have been cooking this beautiful pan rustico
0:13:51 > 0:13:55in an apricot orchard overlooking the beautiful city of Bilbao.
0:13:55 > 0:13:57However...
0:13:57 > 0:13:59..it's totally whazzing it down.
0:13:59 > 0:14:02So we've knocked at the doors of a local catering college -
0:14:02 > 0:14:03a very fine one -
0:14:03 > 0:14:06and asked if we could borrow a kitchen. They very kindly said yes.
0:14:06 > 0:14:08- That's why we're here.- Yes, it is.
0:14:08 > 0:14:10- POSH:- We're going to talk about pan rustico.
0:14:10 > 0:14:13- Yes, we are.- I feel official now. - Oh, do you?- I do.- Do you do-do?
0:14:13 > 0:14:15- Should we have teachers? - Yes. Yes.
0:14:15 > 0:14:17- Ow! That hurt!- Sorry!
0:14:17 > 0:14:19Now the bread has flavour and texture
0:14:19 > 0:14:22because a ferment, or a starter was used.
0:14:22 > 0:14:25Remember, we got that going in San Sebastian.
0:14:25 > 0:14:27What we need to do is, because we want this HOLEY bread,
0:14:27 > 0:14:31holey as in terms of texture, not spirituality,
0:14:31 > 0:14:33we need some more yeast and water.
0:14:33 > 0:14:37'As usual, first job is to get the yeast going.'
0:14:37 > 0:14:41So we're using strong white bread flour.
0:14:41 > 0:14:43And the reason that we're sieving it -
0:14:43 > 0:14:46because, as you well know, there's some breads we don't -
0:14:46 > 0:14:49is just to get a bit more air into it.
0:14:49 > 0:14:51And again, to give it more flavour and texture,
0:14:51 > 0:14:53we're mixing in some rye flour.
0:14:53 > 0:14:56Now, the rye flour here is very coarse-textured,
0:14:56 > 0:14:59and that rye is going to give it great flavour.
0:14:59 > 0:15:03And to that two-flour mix, we're going to add a teaspoon of salt.
0:15:03 > 0:15:08Just make sure that that rye flour is evenly distributed
0:15:08 > 0:15:10through that strong white bread flour.
0:15:10 > 0:15:13Now the first thing to do is to put in the ferment.
0:15:13 > 0:15:18Now, this started to work yesterday, and this is where all the flavour,
0:15:18 > 0:15:21the maturity of the bread is.
0:15:21 > 0:15:24- That smells of home-brew. - Yes, it does.- That's fermentation.
0:15:24 > 0:15:27It's like living honeycomb.
0:15:27 > 0:15:32That's what gives us the flavour, the stretch, the texture,
0:15:32 > 0:15:35and the keeping properties of this lovely bread.
0:15:35 > 0:15:39And this is the yeast that we set working about five minutes ago.
0:15:39 > 0:15:41As you can see, it's alive - it's got a scum on the top.
0:15:41 > 0:15:44You might wonder why we're using two lots of yeast.
0:15:44 > 0:15:47The first lot in the ferment was to develop the flavour,
0:15:47 > 0:15:49and this is to kick-start it even more,
0:15:49 > 0:15:53because we want that open-textured, almost tear-and-share bread.
0:15:53 > 0:15:55Pop that in.
0:15:55 > 0:16:01And then to that, we add one tablespoon of good olive oil.
0:16:01 > 0:16:05Most breads contain some kind of fat, like Mediterranean bread -
0:16:05 > 0:16:07Spanish, Italian - it's generally olive oil.
0:16:07 > 0:16:10It works really well. The oil in the bread helps preserve it.
0:16:10 > 0:16:14And all we now do is mix to form a dough.
0:16:14 > 0:16:15This is quite a wet dough.
0:16:15 > 0:16:18Remember what we've learnt from the bakers all along,
0:16:18 > 0:16:21that the moister the dough, generally the better the bread.
0:16:21 > 0:16:24Get your hands in it at this point.
0:16:24 > 0:16:26We need to knead it for about ten minutes,
0:16:26 > 0:16:29until it becomes smooth and elastic.
0:16:29 > 0:16:32That'll mean you've released the gluten,
0:16:32 > 0:16:36and that is what gives you bread, as opposed to cake.
0:16:41 > 0:16:44Now if you've got a food mixer with a dough hook, it's dead easy.
0:16:44 > 0:16:48If you've got a Geordie with attitude, it's even easier still.
0:16:48 > 0:16:49Ha-hey! Go on!
0:16:49 > 0:16:52- DAVE CACKLES - Sucker!
0:16:52 > 0:16:56Hold on, why aren't we using a machine and a dough hook?
0:16:56 > 0:16:57DAVE CHUCKLES
0:16:57 > 0:16:59- See that shelf?- Yes, I have.
0:16:59 > 0:17:02- That's why I'm wondering.- Ha ha! Look at that, eh? Look at that.
0:17:04 > 0:17:07- I only do this because we're outside normally.- Yeah, I know.
0:17:07 > 0:17:09- We blew it, haven't we?- Yeah.
0:17:09 > 0:17:12In fact, we SHOULD have used a machine.
0:17:13 > 0:17:15Oh, there's nowt like it.
0:17:15 > 0:17:18- I like the old fashioned way. It's pan rustico, man.- Oh, aye.
0:17:18 > 0:17:22- The old-fashioned is always good. Like rickets.- Yeah.
0:17:22 > 0:17:24Rickets and poverty, you know?
0:17:28 > 0:17:30Done!
0:17:30 > 0:17:32Look! Look at the difference.
0:17:32 > 0:17:34- It's really, really elastic.- Yeah.
0:17:34 > 0:17:36And that's what we're looking for.
0:17:36 > 0:17:40Slap it in. The usual caper.
0:17:40 > 0:17:43Put in a draught-free place, until it's doubled in size.
0:17:43 > 0:17:47That could be overnight, that could be 45 minutes.
0:17:47 > 0:17:51The longer you leave it, the better the bread.
0:17:51 > 0:17:56That is what you call doubled in size.
0:17:56 > 0:18:00OK. So we want to pull it. OK?
0:18:00 > 0:18:02And you just fold it.
0:18:02 > 0:18:04And you want to do that process three or four times.
0:18:04 > 0:18:07You don't need to be too gentle with it.
0:18:07 > 0:18:09Now we're going to shape this.
0:18:09 > 0:18:12Let's go for a kind of a rustic Spanish torpedo.
0:18:12 > 0:18:16Remember in France when we made the baguettes? The slashing.
0:18:16 > 0:18:20You know, one, two, three.
0:18:20 > 0:18:23Now we leave that for ANOTHER hour,
0:18:23 > 0:18:26until this has doubled in size.
0:18:26 > 0:18:27Wa-hey!
0:18:31 > 0:18:32Do you know what?
0:18:32 > 0:18:36Pan rustico, it makes me want to get my castanets out.
0:18:36 > 0:18:39CASTANETS CLICK
0:18:41 > 0:18:44Wa-hey! Here we go. Ho-ho!
0:18:47 > 0:18:48- Oh, look at that!- Look at that.
0:18:51 > 0:18:52The test.
0:18:54 > 0:18:57When it sounds hollow like a drum, it's cooked.
0:18:59 > 0:19:01- Perfect. Oh, a nice crust. - It is, isn't it?- Yeah.
0:19:01 > 0:19:03That just needs to cool now,
0:19:03 > 0:19:06and we'll have wonderful, wonderful bread.
0:19:11 > 0:19:15At last, the rain has stopped and the mist has lifted.
0:19:15 > 0:19:18For the first time, we can see Bilbao.
0:19:18 > 0:19:20What a beautiful city.
0:19:20 > 0:19:23We should go and take a look at it.
0:19:37 > 0:19:41'Yeah, and how about seeing it from a different perspective?'
0:19:41 > 0:19:44- Oh! Nice one, Kingy! - It's good, isn't it?
0:19:46 > 0:19:51Oh, man! You see this is the sort of perspective I had in mind, dude.
0:19:51 > 0:19:52Quite right, it's brilliant.
0:19:52 > 0:19:56And, we've got the bread, some jamon and some tomatoes.
0:20:06 > 0:20:10- Ah!- Oh, that's nice, man. - That's beautiful bread.
0:20:10 > 0:20:12'The ferment has really made a difference.
0:20:12 > 0:20:14'What a wonderful aroma.'
0:20:14 > 0:20:18- The flavour's there.- Mm. - An open, chewy texture.
0:20:21 > 0:20:23I tell you what, this mix between old and new
0:20:23 > 0:20:25does quite remind me of Newcastle, you know.
0:20:25 > 0:20:28The only thing that reminds me of Newcastle is the weather -
0:20:28 > 0:20:30it's grey and it's drizzly.
0:20:30 > 0:20:32I mean, you've got the Guggenheim Museum here.
0:20:32 > 0:20:36- We've got the Baltic in Newcastle. - You've got beautiful, exotic women.
0:20:36 > 0:20:40- Have you ever been down the quayside on a Saturday night? - We've got empanadas.
0:20:40 > 0:20:45- We've got Scotties in Newcastle. - Bilbao has the most amazing seafood.
0:20:45 > 0:20:47We've got amazing seafood in Newcastle -
0:20:47 > 0:20:48North Shields Fish Quay.
0:20:48 > 0:20:51I didn't think it'd rain like this in Spain.
0:20:51 > 0:20:54It does in Newcastle.
0:21:02 > 0:21:04'Time to hit the road.
0:21:04 > 0:21:06'The party in Santiago won't wait for us.'
0:21:06 > 0:21:09'We're leaving the stunning city of Bilbao,
0:21:09 > 0:21:12'and heading into the mountainous region of Asturias.
0:21:14 > 0:21:15'Our destination is Mier.
0:21:15 > 0:21:19'It's on the edge of the Picos de Europa, the European Peaks,
0:21:19 > 0:21:22'so called because they were the first sight of Europe
0:21:22 > 0:21:24'for ships arriving from the Americas.'
0:21:24 > 0:21:26'We may have left the Basque country,
0:21:26 > 0:21:29'but we're not empty-handed, are we, Dave?'
0:21:29 > 0:21:31'No, Kingy. Basque cuisine is so good,
0:21:31 > 0:21:33'that it's spread over the world.
0:21:33 > 0:21:35'It doesn't matter where you are,
0:21:35 > 0:21:37'you can always have a bit of Basque.'
0:21:37 > 0:21:41'Mate, let's go Basque mad and bake a Basque chicken pie,
0:21:41 > 0:21:44'packed with all those Spanish flavours we know and love.'
0:21:44 > 0:21:47We've never had the best of the weather in the Basque country,
0:21:47 > 0:21:50- but are we downhearted? - We are certainly not, David.
0:21:50 > 0:21:54- We have left the Basque country and now we're in Asturias.- Yes, yes.
0:21:54 > 0:21:58It's where the mountains meet the sea in a rugged melange.
0:21:58 > 0:22:00A rugged melange?
0:22:00 > 0:22:02- A rugged melange.- A rugged melange, we'll have you know.
0:22:02 > 0:22:05But we've brought a little piece of the Basque country
0:22:05 > 0:22:07with us to Asturias.
0:22:07 > 0:22:10And the reason for that is that we love the Basque country.
0:22:10 > 0:22:12We love the food, we love the people,
0:22:12 > 0:22:13and we love the hats,
0:22:13 > 0:22:18which is why we're just about to do a cookery with our hats on.
0:22:18 > 0:22:21But anyway, the Basque chicken pie.
0:22:21 > 0:22:24- No, no, leave it, I love it. - Ah, ha ha!
0:22:24 > 0:22:26'First in, olive oil.'
0:22:26 > 0:22:29Do you know what I love about this dish, Kingy? It's colourful.
0:22:29 > 0:22:32When food has colour, it means it's got more vitamins
0:22:32 > 0:22:35and it's better for you, and it's full of taste as well.
0:22:35 > 0:22:37Here, hold on. That's not necessarily true.
0:22:37 > 0:22:41- M&Ms, they're not healthy. - But that's artificial colouring.
0:22:41 > 0:22:43This is natural, this is what God gave us.
0:22:43 > 0:22:45Stick your onion in the pan. Sweat it down.
0:22:45 > 0:22:48Coincidentally, the colours of the vegetables
0:22:48 > 0:22:51that go into the piperade are the colours of the Basque flag.
0:22:51 > 0:22:54THE BASQUE NATIONAL ANTHEM PLAYS
0:22:54 > 0:22:57'Piperade is an essential of Basque cuisine,
0:22:57 > 0:23:00'simply a saute of onions, peppers and tomatoes.'
0:23:00 > 0:23:04Now, while Dave's chopping the colours of his Basque flag,
0:23:04 > 0:23:08these are chicken thighs, boned, chopped and skinned.
0:23:08 > 0:23:12You put them into a bag, because it's that old trick again,
0:23:12 > 0:23:18we season it with some salt, a good pinch of pepper.
0:23:18 > 0:23:24And to thicken the sauce, what we need is a tablespoon of flour,
0:23:24 > 0:23:29and about two teaspoons full of smoked paprika.
0:23:29 > 0:23:32'Christopher Columbus is credited by many
0:23:32 > 0:23:36'for bringing back paprika from his second trip to the New World.
0:23:36 > 0:23:39'Like much of Europe, the Spanish love their paprika, or pimento.
0:23:39 > 0:23:45'But the Spanish variety is slightly less spicy and more smoky.
0:23:45 > 0:23:47'Like the French with the baguette,
0:23:47 > 0:23:49'the Spanish take their paprika really seriously.
0:23:49 > 0:23:52'The quality is controlled by law.'
0:23:52 > 0:23:55There we are, look at that. How lovely is that?
0:23:55 > 0:23:57Smoked paprika is a fantastic product
0:23:57 > 0:24:00because it not only colours and flavours the dish with paprika,
0:24:00 > 0:24:04the smokiness will give the pie, the chicken or whatever you do,
0:24:04 > 0:24:07a wonderful kind of barbecued flavour.
0:24:07 > 0:24:09There's one red pepper, one green pepper.
0:24:09 > 0:24:13We pop those into the onion and start to sweat the whole lot down.
0:24:13 > 0:24:16'This is a robust rustic pie,
0:24:16 > 0:24:20'so to go with the chicken, we're also using chunks of chorizo.
0:24:20 > 0:24:21'And guess what?
0:24:21 > 0:24:23'Chorizo is full of paprika as well.
0:24:23 > 0:24:25'It's tasty, it's meaty and we love it.'
0:24:25 > 0:24:30The onion's translucent, the peppers have started to change colour.
0:24:30 > 0:24:32So we need to flavour that
0:24:32 > 0:24:34with four sprigs of thyme and two bay leaves.
0:24:41 > 0:24:44'To pump up the flavour even more, we're adding fresh garlic.
0:24:44 > 0:24:47'But only once everything else has started cooking.
0:24:47 > 0:24:51'The less you cook the garlic, the stronger it will taste.'
0:24:51 > 0:24:55- Oh, man! The smell of it's fantastic.- It is, isn't it?
0:24:55 > 0:24:59- Absolutely fantastic. Let's get them tomatoes in, mate.- Yep.
0:25:01 > 0:25:04Now, I've got ahead with these tomatoes.
0:25:04 > 0:25:07What we've done is, they need to be peeled.
0:25:07 > 0:25:11To peel them, you score them, just across the base,
0:25:11 > 0:25:15blanch them for about 30 seconds, plunge them into cold water
0:25:15 > 0:25:17because you don't want boiled tomatoes,
0:25:17 > 0:25:20then the skin will pop off as easy as this.
0:25:25 > 0:25:27Do you know what's nice about this?
0:25:27 > 0:25:29It's a really economical dish.
0:25:29 > 0:25:34It's one way of making four chicken thighs, kind of feed the family.
0:25:34 > 0:25:37Right. While the filling's doing, the pastry.
0:25:37 > 0:25:41Flour. To that, one teaspoon of baking powder,
0:25:41 > 0:25:43to just give it a bit of lift.
0:25:43 > 0:25:46And a teaspoon of salt.
0:25:46 > 0:25:48So the baking powder,
0:25:48 > 0:25:51what'll happen is that it'll thicken the crust on it,
0:25:51 > 0:25:54because it'll rise slightly and give it some texture,
0:25:54 > 0:25:56and a little bit of a bite.
0:25:56 > 0:25:58Now to the dry goods, we've got some butter.
0:25:58 > 0:26:01I mean, this is a short pastry.
0:26:01 > 0:26:04You just pop the butter in, and rub it till it goes to crumbs.
0:26:07 > 0:26:10And to make it even richer, one egg yolk.
0:26:10 > 0:26:15Now to finally make the pastry we add water, until it becomes pastry.
0:26:15 > 0:26:18We're not going to be too pedantic about how much water to put in.
0:26:18 > 0:26:21Just put enough in until it holds together,
0:26:21 > 0:26:24- to make a ball of pastry. - He's not wrong.
0:26:24 > 0:26:26- It's not rocket science. - No, it's not.
0:26:26 > 0:26:29Now you could use this pastry as it is,
0:26:29 > 0:26:32but it's going to be easier to handle if you let the pastry
0:26:32 > 0:26:35rest for a while. About half an hour.
0:26:35 > 0:26:37- Wor!- Lovely.
0:26:40 > 0:26:41Now, this filling needs to cool.
0:26:41 > 0:26:45If we try and put pastry on top of that, it's going to disintegrate,
0:26:45 > 0:26:47because obviously the butter's going to melt.
0:26:47 > 0:26:50So just let that chill.
0:26:51 > 0:26:53'The Basque piperade is in loads of other recipes.
0:26:53 > 0:26:56'Another favourite pie features it,
0:26:56 > 0:26:59'along with leftover chicken topped with mashed potato.'
0:26:59 > 0:27:02'Like our shepherd's pie,
0:27:02 > 0:27:05'but still with plenty of the Spanish flavour we love.'
0:27:06 > 0:27:10- Nice that.- That's a good chicken that you know.- Well, all right.
0:27:10 > 0:27:12And there's its little egg. You see?
0:27:16 > 0:27:20Pop that into an oven and bake it until the pastry is golden.
0:27:20 > 0:27:24Because, remember, the filling's already cooked.
0:27:28 > 0:27:33- Three!- Five.- Five?! What are you...? Cannae you count or what?- Four then.
0:27:33 > 0:27:35- That was three. - Come on. Let's see you do better.
0:27:35 > 0:27:39Four, see if you can beat four. One, two, three.
0:27:41 > 0:27:44- Two!- That was never two!
0:27:44 > 0:27:45THEY LAUGH
0:27:46 > 0:27:48Come on, Frank Spencer!
0:27:48 > 0:27:51- Look at this. Look at this. - Ooh, Betty!
0:27:52 > 0:27:55One, two, three, four, five, six, seven, eight! Ah ha!
0:27:55 > 0:27:57Oh, that was genius!
0:27:57 > 0:28:01- Let's get this pie out the oven, Dave.- Yep. Look at that.
0:28:06 > 0:28:08Fill it up.
0:28:08 > 0:28:11All the colours of an Iberian sunset.
0:28:11 > 0:28:14Oh, yeah. Nice.
0:28:14 > 0:28:15The chorizo's lovely.
0:28:16 > 0:28:20- That paprika goes through it really nicely, doesn't it?- Mm.
0:28:22 > 0:28:23Mmm.
0:28:23 > 0:28:27It's tasty, it's colourful and it's just a little bit rugged.
0:28:27 > 0:28:28Yeah.
0:28:30 > 0:28:33'As always, the recipe for our Basque chicken pie,
0:28:33 > 0:28:36'and all the other dishes we're baking, are on the website.
0:28:40 > 0:28:42'We're off again.
0:28:42 > 0:28:45'With only three days to go before the big firework party
0:28:45 > 0:28:49'for the Feast of St James, we need to get a move on.
0:28:49 > 0:28:51'Yep, it's back on El Camino towards Oviedo,
0:28:51 > 0:28:54'capital city of the Asturias region.
0:28:54 > 0:28:58'And what a ride, going through more canyons and mountain ranges.
0:28:58 > 0:29:00'By the time we reach Oviedo,
0:29:00 > 0:29:03'we'll have done more than half of our ride through Spain.
0:29:03 > 0:29:05'Fireworks, here we come!'
0:29:18 > 0:29:22'Mate, it's day four, and it's our busiest day in Spain.
0:29:22 > 0:29:25- 'Not only are we meeting... - ..and baking with...
0:29:25 > 0:29:28'..a top local baker, or bakeress, should I say...
0:29:28 > 0:29:32'..but we've also been invited to a traditional Galician evening.
0:29:32 > 0:29:34'And that's in a whole different region.
0:29:34 > 0:29:36'Better get a move on then.
0:29:36 > 0:29:39'First, we've got to go shopping for tomorrow's empanada bake.
0:29:39 > 0:29:42'Like in much of Europe, shops are often closed here on Sundays.'
0:29:42 > 0:29:46- What a great market!- Isn't it? - Woohoo!
0:29:46 > 0:29:49It's tempting just to dive in and buy, isn't it?
0:29:49 > 0:29:51Scallions the size of shillelaghs.
0:29:51 > 0:29:54'To cook tomorrow, we need...
0:29:54 > 0:29:57'..some scallops, a couple of fantastic fish,
0:29:57 > 0:29:59'and some great local ham.
0:29:59 > 0:30:01'Mate, do you fancy some mushrooms as well?
0:30:01 > 0:30:03'Well, these king oyster ones are very tempting,
0:30:03 > 0:30:06'and they're pretty hard to find back home.'
0:30:06 > 0:30:09- Gracias.- Gracias.- Arrivederci. - Hasta luego.
0:30:09 > 0:30:10' "Arrivederci"?!
0:30:10 > 0:30:12'We left Italy weeks ago, dude.'
0:30:12 > 0:30:13Kingy, look!
0:30:13 > 0:30:16Shall we treat ourselves to a bag of razor clams?
0:30:16 > 0:30:19- Aye, cos...- Put the clams in. - Go on.- Keep them alive.
0:30:19 > 0:30:21- Ooh, that one.- Yeah.- This one?
0:30:21 > 0:30:22Una choppa.
0:30:22 > 0:30:25It doesn't smell of fish, cos it's fresh.
0:30:25 > 0:30:28Don't go for the one with cloudy eyes who drinks all the time,
0:30:28 > 0:30:30go for the one the clear eye and white irises.
0:30:30 > 0:30:33Look into the eyes, not around the eyes, into the eyes.
0:30:33 > 0:30:35If it gleams back and it practically winks at you,
0:30:35 > 0:30:37then it'll taste yummy.
0:30:37 > 0:30:39It's funny, I love hake, and I remember when I was a kid,
0:30:39 > 0:30:42we used to eat so much of it in Britain.
0:30:42 > 0:30:44- Yeah.- For some reason now, it's scarce.
0:30:44 > 0:30:46But it's a really good, solid white fish.
0:30:46 > 0:30:49If you like cod, you like haddock, you're going to like hake.
0:30:49 > 0:30:51It's kind of like sea bass, but it's half the price.
0:30:51 > 0:30:53Cracking.
0:30:53 > 0:30:54Muchas gracias.
0:30:56 > 0:30:59- Gracias.- Gracias.
0:30:59 > 0:31:01- Hasta luego.- Hasta luego. - Hasta luego.
0:31:01 > 0:31:04'Shopping done, let's crack on.'
0:31:08 > 0:31:10'Hold up, son.
0:31:10 > 0:31:13'The shopping's made me hungry, and there are some local treats here
0:31:13 > 0:31:16'that we need to try before we hit the road.'
0:31:16 > 0:31:19'You know, in some cities, the streets are paved with gold.
0:31:19 > 0:31:22'But in Oviedo, it's cider.'
0:31:22 > 0:31:25'So let's try it, along with the local delicacy, percebes.
0:31:25 > 0:31:27'Or goose barnacles to you and me.'
0:31:27 > 0:31:29'Pouring the flat cider from such a height
0:31:29 > 0:31:32'is meant to give it a sparkling taste.'
0:31:32 > 0:31:33Salut! It's very flat.
0:31:35 > 0:31:38- It's got a bit of a scrumpy vibe to it.- Oo-arr!
0:31:38 > 0:31:41There's a bit...it's acid. There's an acidic... It's nice...
0:31:41 > 0:31:43Mmm.
0:31:43 > 0:31:45..if you like that sort of thing.
0:31:45 > 0:31:47Oh! Gracias.
0:31:48 > 0:31:50- WAITER SPEAKS SPANISH - Si, si, si.
0:31:50 > 0:31:52'Goose barnacles are a real delicacy,
0:31:52 > 0:31:55'and people risk their lives to harvest them
0:31:55 > 0:31:58'from the foot of sea-lashed cliffs.'
0:31:58 > 0:32:01'And that's reflected in the price - over £20 per 100 grams.
0:32:01 > 0:32:04'It's like being back in Norway!'
0:32:07 > 0:32:08All right, Kingy?
0:32:08 > 0:32:11- They're really nice, these, man. - God, that's sweet.
0:32:11 > 0:32:14It is sweet, it's like... It is an odd cross between...
0:32:14 > 0:32:16Lobster, really good crab...
0:32:18 > 0:32:22- As if a mermaid's dancing on your tongue, isn't it?- Oh...
0:32:22 > 0:32:25You're not the kind of prettiest of thing,
0:32:25 > 0:32:26you certainly are the sweetest.
0:32:29 > 0:32:30Ohhh....
0:32:30 > 0:32:33'Dave, I love the barnacles, but the cider?
0:32:33 > 0:32:35'Nah, it's not for me.'
0:32:46 > 0:32:52'Across our baking journey, there's one grain that's eluded us - spelt.'
0:32:52 > 0:32:54'Wheat's mega-tough cousin.
0:32:54 > 0:32:56'We're off to the small hamlet of La Frecha,
0:32:56 > 0:32:58'in the middle of the Asturias mountains,
0:32:58 > 0:33:01'to a small agricultural spelt farm.'
0:33:01 > 0:33:04'Spain, like most of Europe, has forgotten about spelt,
0:33:04 > 0:33:06'but places like this are working hard to remind us.'
0:33:08 > 0:33:11Yay! Spanda escanda.
0:33:11 > 0:33:14- Panda escanda! - SI CHUCKLES
0:33:14 > 0:33:17- Spelt.- Lovely. - We need to see Carmen.
0:33:17 > 0:33:19Ooh, la la!
0:33:19 > 0:33:21Is that Carmen Miranda with the hat?
0:33:22 > 0:33:24- Buenos dias!- Hola! Buenos dias.- Buenos dias.
0:33:24 > 0:33:28- THEY LAUGH Carmen.- Carmen, hi, I'm Si. Nice to meet you.- Nice to meet you.
0:33:28 > 0:33:30'And while Carmen is taking us to meet the baker...'
0:33:30 > 0:33:33'..let us tell you what we know about spelt.'
0:33:33 > 0:33:36'Spelt has been cultivated since antiquity.'
0:33:36 > 0:33:37'And for good reason -
0:33:37 > 0:33:40'it's resistant to bugs, doesn't need much looking after,
0:33:40 > 0:33:42'and grows anywhere.'
0:33:42 > 0:33:45'Si, I can't wait to see how their baker is going to work with it.'
0:33:45 > 0:33:47- OK.- And that's spelt flour.
0:33:47 > 0:33:49- Yes.- Si, Fernando?
0:33:49 > 0:33:51- Spelt?- Spelt.- Espelta.
0:33:51 > 0:33:54Er...100% spelt, organic spelt.
0:33:54 > 0:33:55Right.
0:33:55 > 0:33:57'Today, Maria-Flora is showing us
0:33:57 > 0:33:59'how to bake two very special recipes.
0:33:59 > 0:34:03'A rustic spelt bread, using sourdough.
0:34:03 > 0:34:07'But first, she's going to prep her Asturian take on a sausage roll.
0:34:07 > 0:34:09'And her dough recipe is simple.
0:34:09 > 0:34:12'Spelt flour, butter, salt, water and yeast.'
0:34:12 > 0:34:15I'll tell you what, Dave, I notice the colour of the flour,
0:34:15 > 0:34:17it is really much darker.
0:34:17 > 0:34:21- It looks like a cross between rye flour and buckwheat flour.- Yes.
0:34:21 > 0:34:24And knead. Yeah, I thought that might be coming.
0:34:26 > 0:34:30'Don't get too smug, Dave, soon the tables will turn.'
0:34:34 > 0:34:36How long do you leave the bread to...?
0:34:36 > 0:34:40- Cuanto tiempo mas?- Cuanto tiempo?
0:34:40 > 0:34:42Er... Esta, diez minutos.
0:34:42 > 0:34:45- Ten minutes.- Ten minutes?- Si. - Yeah, not too much.
0:34:45 > 0:34:49- 'While the dough is resting... - ..on to the spelt bread.'
0:34:49 > 0:34:50Ferment?
0:34:51 > 0:34:53Natural, so just...
0:34:53 > 0:34:54IN SPANISH:
0:34:55 > 0:34:56- Ah!- So it's sourdough.
0:34:56 > 0:34:58Sourdough.
0:34:58 > 0:35:00No salt, no yeast...
0:35:00 > 0:35:02Just flour, water and atmosphere.
0:35:02 > 0:35:03Si.
0:35:03 > 0:35:05'Like we saw in Norway,
0:35:05 > 0:35:08'the sourdough doesn't contain any added yeast.
0:35:08 > 0:35:12'Just water, flour and the wild yeast that are everywhere.
0:35:13 > 0:35:16'Hang on, why are my hands dirty?
0:35:16 > 0:35:17'This is YOUR job!
0:35:17 > 0:35:20'Right, you. I've been kneading for the last seven weeks.
0:35:20 > 0:35:23'It's your turn to get a taste of it.'
0:35:23 > 0:35:26Now, I've managed not to knead bread.
0:35:26 > 0:35:30Now, in Spain, I meet my nemesis.
0:35:30 > 0:35:33- Go on, Butch! Go on!- It's getting there. Just get the water into it.
0:35:33 > 0:35:37- And the softer the dough, the tastier the bread.- That's it.
0:35:37 > 0:35:39Look, that's what you call rhythm, mate, look at that.
0:35:39 > 0:35:41Like a machine.
0:35:41 > 0:35:43Tsssh!
0:35:43 > 0:35:45Despacio, despacio.
0:35:45 > 0:35:48'Maria-Flora is checking that my kneading
0:35:48 > 0:35:51'raised the dough temperature above 23 degrees Celsius.
0:35:51 > 0:35:55'By doing this, she's absolutely sure that the yeast will work,
0:35:55 > 0:35:56'and the dough will rise.
0:35:56 > 0:36:00'Genius! I can't believe we've never seen that anywhere else in Europe.'
0:36:00 > 0:36:03- That needs to rest now for two hours.- Dos horas. Dos.
0:36:03 > 0:36:05- Dos horas.- Dos horas.
0:36:05 > 0:36:07'Meanwhile, the spelt dough for the sausage roll
0:36:07 > 0:36:09'is ready to be handled.
0:36:09 > 0:36:13'It's a very different texture to a wheat dough -
0:36:13 > 0:36:15'darker, grainy, and even more elastic.'
0:36:18 > 0:36:19Ha!
0:36:19 > 0:36:22SI AND DAVE LAUGH
0:36:22 > 0:36:25'She's using chorizo, lardons and skinned, cooked red pepper
0:36:25 > 0:36:28'to fill the Asturian sausage roll.'
0:36:33 > 0:36:36- It's a piggy tail!- Yeah! He-hey! - He-hey!
0:36:36 > 0:36:38Aah, it's brilliant!
0:36:38 > 0:36:41'And while the king of sausage rolls goes into the oven,
0:36:41 > 0:36:43'we can shape the bread for baking.'
0:36:48 > 0:36:52Well, this is Asturian spelt that's self-seeded
0:36:52 > 0:36:55in the car park behind where they store the grain.
0:36:55 > 0:36:56Do you know, in some circles,
0:36:56 > 0:36:59you know, spelt has become a bit fashionable, a bit trendy.
0:36:59 > 0:37:01What was that we read that it was like?
0:37:01 > 0:37:05- SI LAUGHS - It was like the Keira Knightley of the grain world!
0:37:05 > 0:37:07It's a bit kind of like, chichi, you know.
0:37:07 > 0:37:11'Posh or not posh, it's a lot easier to digest than common wheat.
0:37:11 > 0:37:14'But the downside is that it takes longer to grow,
0:37:14 > 0:37:16'which means only one harvest per year,
0:37:16 > 0:37:19But you know, at the end of the day, if you forget the economics,
0:37:19 > 0:37:21you forget the health side of it,
0:37:21 > 0:37:25it produces bread that can taste magnificent.
0:37:30 > 0:37:32Sourdough spelt bread.
0:37:32 > 0:37:35- What does that taste like? - Oh, Dave, that smell.
0:37:35 > 0:37:37- That's awesome. - Oh! You can smell the health!
0:37:39 > 0:37:41Ohh...the perfume of Asturias.
0:37:42 > 0:37:44'It's stronger and nuttier than wheat.
0:37:44 > 0:37:47'But the texture is dense, but also quite light.
0:37:47 > 0:37:49'It's a bit weird.
0:37:49 > 0:37:50'In a good way.'
0:37:50 > 0:37:53- Oh, man.- That's really tasty bread.
0:37:54 > 0:37:56Ohhh!
0:37:56 > 0:37:58BOTH: Ho-hooooo!
0:37:58 > 0:37:59Oh, yes!
0:37:59 > 0:38:02We love you more than you'll ever know.
0:38:02 > 0:38:04- SIMON SQUEAKS - Mucho fantastico.
0:38:04 > 0:38:06Ohh, look at that.
0:38:06 > 0:38:09Sweet red pepper, streaky bacon and chorizo.
0:38:09 > 0:38:10In bread!
0:38:10 > 0:38:11Mmmm.
0:38:13 > 0:38:16The bread is still cooked through perfectly,
0:38:16 > 0:38:17it's springy and it's got texture.
0:38:17 > 0:38:19Yeah, it has. Lovely taste.
0:38:21 > 0:38:23- It's... - THEY MAKE KISSING SOUNDS
0:38:23 > 0:38:24- Oh...- Yes!
0:38:38 > 0:38:41'Goodbye, Asturias. We've loved you.
0:38:41 > 0:38:45'We're back on El Camino, heading towards Santiago,
0:38:45 > 0:38:49'but before we get there, we've a stop in Viviero in Galicia.
0:38:49 > 0:38:51'Like the Basque Country,
0:38:51 > 0:38:54'Galicia is an autonomous province within Spain
0:38:54 > 0:38:56'with its own heritage and distinct language.
0:38:56 > 0:38:59'But it shares its roots with Scotland and Ireland,
0:38:59 > 0:39:01'forming what's known as the Celtic Triangle.'
0:39:01 > 0:39:05Viviero is a small fishing village in the heart of Galicia,
0:39:05 > 0:39:08steeped in ancient traditions and mysticism.
0:39:09 > 0:39:14Well, we've left Asturias behind us and now we're in Galicia.
0:39:14 > 0:39:16We're going to a bit of a mysterious evening.
0:39:16 > 0:39:19We've been invited to a witchcraft ceremony.
0:39:26 > 0:39:30'It's also known as a queimada and, like the Basques,
0:39:30 > 0:39:33'Galician people are really keen on celebrating their heritage.
0:39:33 > 0:39:36We're going to a bit of a "do"...
0:39:36 > 0:39:40that evokes all those old Celtic traditions.
0:39:40 > 0:39:43- DRUM BEAT - I'm quite uncomfortable, really
0:39:43 > 0:39:45cos I think things like this you shouldn't mess with.
0:39:45 > 0:39:46SCREAMING
0:39:48 > 0:39:51I mean, they always do it as part of the village fete,
0:39:51 > 0:39:53to bring them health, wealth and happiness.
0:39:53 > 0:39:57They don't do it to kill other villagers or owt, I don't think.
0:39:57 > 0:39:59- What, like the Wicker Man? - SCREAMS
0:39:59 > 0:40:01- SI CHUCKLES - I don't know.
0:40:03 > 0:40:06The road's closed, but there's cars going up.
0:40:10 > 0:40:13BAGPIPE MUSIC PLAYS
0:40:16 > 0:40:19The queimada is at the heart of Galician Celtic identity
0:40:19 > 0:40:22and the bagpipes sound very familiar.
0:40:23 > 0:40:24Look, there's a cauldron.
0:40:24 > 0:40:26They re-enact old legends and myths,
0:40:26 > 0:40:30often about saving loved ones from the dead or other evil spirits.
0:40:35 > 0:40:37IN SPANISH:
0:40:52 > 0:40:57It's a ceremony to blind the evil eye and keep the witches away.
0:40:57 > 0:41:00DRUM BEAT
0:41:05 > 0:41:09I tell you what, what a fabulous way to keep the traditions alive,
0:41:09 > 0:41:13to ward off the evil spirits and to keep the community together.
0:41:13 > 0:41:16- Fantastic.- It's a fabulous night. Fabulous night.
0:41:16 > 0:41:18Dave, it's not over yet -
0:41:18 > 0:41:21the sorcerer still has to bless the traditional drink,
0:41:21 > 0:41:24which, confusingly, is also known as queimada.
0:41:24 > 0:41:26It's a fiery blend of spirit,
0:41:26 > 0:41:29herbs, sugar, lemon, coffee and cinnamon.
0:41:45 > 0:41:47APPLAUSE
0:41:47 > 0:41:50- Brilliant, isn't it?- Yeah.
0:41:50 > 0:41:53Maybe it was the Wicker Man after all.
0:41:53 > 0:41:56And the sorcerer saves the village to keep away the bad spirits.
0:41:56 > 0:41:59Everybody's dancing and it's, oh...
0:41:59 > 0:42:00Happiness reigns in Galicia.
0:42:00 > 0:42:03Exactly. Yes, happiness reigns in Galicia.
0:42:03 > 0:42:06- Dance!- Dance?- Dance. - Right, let's dance.
0:42:12 > 0:42:14CROWD CHANTS
0:42:16 > 0:42:20'Dave, watch out! It sounds seriously potent!
0:42:20 > 0:42:24'Oh, Si, I love it! You get nowt like this on t'Costa Del Sol!'
0:42:29 > 0:42:31ALARM RINGS
0:42:34 > 0:42:36'Morning, Kingy!
0:42:36 > 0:42:40- 'Oh, morning, Dave, what a night! - Yeah, Galicia rocks!
0:42:40 > 0:42:43'We'd better get started up and at 'em, get our bacon going.
0:42:43 > 0:42:47- 'What, right now? Yeah,- better get out act together.- OK, OK.
0:42:48 > 0:42:51'Today we're baking our Galician empanada right here on the beach.
0:42:51 > 0:42:54'A bit like the Bierocks we baked in Germany.
0:42:54 > 0:42:56'Sort of. Our filling this time
0:42:56 > 0:43:00'is made of scallops, ham and all the loveliness from the sea
0:43:00 > 0:43:02'that we bought at the market yesterday.
0:43:02 > 0:43:04'It's amazing - all around Europe,
0:43:04 > 0:43:07'the ingredients for a bread dough are pretty standard,
0:43:07 > 0:43:08'but it's what you do with them
0:43:08 > 0:43:11'that makes all the difference in the world.'
0:43:11 > 0:43:13Here we are on a Galician beach!
0:43:13 > 0:43:17In sun-drenched Spain! And we're going to cook a Galician empanada.
0:43:17 > 0:43:21Might you, I'm still suffering from that fire water.
0:43:21 > 0:43:23- You feel fabulous, don't you? - You do!
0:43:23 > 0:43:26Oh, I looked at myself in the mirror last night,
0:43:26 > 0:43:28I thought, "You look great!"
0:43:28 > 0:43:31I looked at myself this morning, I thought...
0:43:31 > 0:43:33"You need harpooning!"
0:43:33 > 0:43:35THEY BOTH LAUGH
0:43:35 > 0:43:37Anyway we're going to be cooking a Galician empanada.
0:43:37 > 0:43:40It's like a Galician fish pie. Who doesn't love a fish pie?
0:43:40 > 0:43:43But this one's different, it's got a little touch of Galicia.
0:43:43 > 0:43:45- It's a big pasty.- Yeah.
0:43:45 > 0:43:48And it's our last Bakeation cookery.
0:43:48 > 0:43:51THEY SOB AND WAIL
0:43:51 > 0:43:53- So we're going to make it a belter. - Oh, it's going to be a great.
0:43:53 > 0:43:57I might even take me clothes off in a sun-drenched sort of way.
0:43:57 > 0:43:58Yeah! Do you know, an hour ago,
0:43:58 > 0:44:02this beach was full of young ladies in bikinis, umbrellas,
0:44:02 > 0:44:05people drinking sangria, castanets, flamenco.
0:44:05 > 0:44:08Go and have a look now, look at it now. Look at it. Look at that.
0:44:10 > 0:44:15But nobody can take the British off a beach.
0:44:15 > 0:44:17BUGLE PLAYS "GOD SAVE THE QUEEN"
0:44:17 > 0:44:20Not even the Germans and you know what they're like for sun loungers
0:44:20 > 0:44:23and they're there at half past three in the morning.
0:44:23 > 0:44:25We're not one for cultural stereotyping.
0:44:25 > 0:44:26No, we're not, but it's true!
0:44:26 > 0:44:29BUGLE PLAYS "DEUTSCHLAND UBER ALLES"
0:44:29 > 0:44:32The Galician empanada, it is Spanish -
0:44:32 > 0:44:36it's got peppers, onions, parsley, lemon juice, all cooked together.
0:44:36 > 0:44:40The ways of doing the fish balance it out in a big pasty.
0:44:40 > 0:44:43The pastry is different, it's an olive oil-based pastry.
0:44:43 > 0:44:47The reason it's an olive oil-based pastry, it makes it slightly more elastic.
0:44:47 > 0:44:49Right, take one dry board(!)
0:44:51 > 0:44:52Flour.
0:44:52 > 0:44:56To that, add one teaspoon of baking powder. Give it a bit of lift.
0:44:56 > 0:44:59One teaspoon of salt - slightly damp.
0:44:59 > 0:45:00Take one lump!
0:45:00 > 0:45:02THEY LAUGH
0:45:02 > 0:45:03One egg.
0:45:05 > 0:45:08Now it's time for a oil-io d'olivio!
0:45:08 > 0:45:13- Grande love sauce, Spanish green stuff from the tree.- Go on!
0:45:13 > 0:45:16Cuatro big spoons-o.
0:45:16 > 0:45:18We're going to combine that with a fork
0:45:18 > 0:45:21and then gradually add the water.
0:45:21 > 0:45:23We're not going to give you a measurement for the water.
0:45:23 > 0:45:26You'll have to look at it. When it's done, it's done.
0:45:26 > 0:45:28You'll be able to see, it's not that hard.
0:45:28 > 0:45:32And if you have a bit too much water in, just put a bit more flour in.
0:45:32 > 0:45:35That's going to have to rest for about an hour.
0:45:35 > 0:45:37That it makes it easier for you to roll out.
0:45:37 > 0:45:41- You couldn't roll that out now, it would be difficult.- Indeed.
0:45:41 > 0:45:44Right, dude, I'm going to try and find somewhere to wash me hands.
0:45:44 > 0:45:47I shall prepare the table in order to make the filling.
0:45:53 > 0:45:55Again, we're starting by making a piperade -
0:45:55 > 0:45:57these Basque flavours are everywhere.
0:45:57 > 0:45:59Now this needs to sweat down completely
0:45:59 > 0:46:01and it's going to form a vegetable mulch
0:46:01 > 0:46:05that that wonderful fish is going to sit and steam on in our empanada.
0:46:05 > 0:46:11Look, the original recipe with this was just for scallops and ham,
0:46:11 > 0:46:15but because we have had such the most fantastic fish market,
0:46:15 > 0:46:17we decided to get some razor clams,
0:46:17 > 0:46:21steam them in a little bit of butter, a little bit of cider...
0:46:21 > 0:46:24And they're rather like cooking mussels.
0:46:24 > 0:46:26They really won't take long to steam
0:46:26 > 0:46:28and they're going to be cooked in the pie again.
0:46:28 > 0:46:32So just a little steam. We've got some hake and some bream.
0:46:32 > 0:46:34The hake's really meaty,
0:46:34 > 0:46:36so what we will do is just fillet this one off.
0:46:36 > 0:46:38Hake is a really easy fish to fillet.
0:46:38 > 0:46:41All you've got to do is get that central bone out.
0:46:41 > 0:46:43It was me mum's favourite.
0:46:43 > 0:46:45As a little boy, we always had hake steaks.
0:46:45 > 0:46:49It's a good fish for kids, because it's not a bone fest,
0:46:49 > 0:46:50it's a really easy eat.
0:46:50 > 0:46:52Like so.
0:46:52 > 0:46:57Pull the skin, let the knife do a bit of work and look at that.
0:46:57 > 0:47:01That's just the skin. No waste.
0:47:01 > 0:47:04And that is just pure, white meat.
0:47:06 > 0:47:09And cut this into chunks, the bream's going to be thinner,
0:47:09 > 0:47:11so just cut that into slices.
0:47:20 > 0:47:22The bream's very soft, very fragile,
0:47:22 > 0:47:25so we're just going lay those pieces in the empanada.
0:47:25 > 0:47:27Scallops, well you could eat them raw,
0:47:27 > 0:47:31they're just going to steam in their own juices. Lovely!
0:47:32 > 0:47:34That's the base.
0:47:42 > 0:47:44Now some scallops.
0:47:51 > 0:47:53Some goujons of bream.
0:48:09 > 0:48:11Well, we've got a little treat as a side dish
0:48:11 > 0:48:13to go with the empanada Galicia.
0:48:13 > 0:48:18I'm going to fry some small green peppers to make pimiento del Padron,
0:48:18 > 0:48:20pretty similar to those we ate in the Txokos.
0:48:20 > 0:48:23Now these are lovely, benign, sweet peppers,
0:48:23 > 0:48:26but from time to time you'll get a hot one!
0:48:28 > 0:48:31And I'm going to gently fry our beautiful king oyster mushrooms
0:48:31 > 0:48:35in some butter and olive oil.
0:48:44 > 0:48:47- Oh!- Should I?- Yeah, go on.
0:48:48 > 0:48:53It's the freshest seafood, steamed in its own steamy thing.
0:48:53 > 0:48:55Happy Bakeation, mate.
0:48:55 > 0:48:59Cheers, mate, it's been a wonderful Bakeation!
0:49:03 > 0:49:05- Ah, man!- It's just full of all your favourite things.
0:49:05 > 0:49:09The pastry, because of the olive oil, is quite bready.
0:49:09 > 0:49:11But it works with this.
0:49:11 > 0:49:14All the juices from the fish...
0:49:14 > 0:49:17and the cooking liquor has gone into the bottom of the pastry.
0:49:17 > 0:49:20- Mm-hm.- And it's absolutely superb.
0:49:20 > 0:49:24But the peppers are so sweet with the fish, the lemon juice...
0:49:24 > 0:49:25This one rocks.
0:49:25 > 0:49:28These peppers aren't bad, either.
0:49:29 > 0:49:33- We'll remember San Sebastian every time we eat these now.- Yeah.
0:49:35 > 0:49:37'That's it, Kingy.
0:49:37 > 0:49:39'It's the last few miles of our Bakeation.
0:49:39 > 0:49:43'Santiago de Compostela, here we come!
0:49:43 > 0:49:46'And we're on time for the big fiesta. Hurrah!
0:49:46 > 0:49:48'Santiago is Galicia's capital
0:49:48 > 0:49:51'and the final destination of the Way of St James.
0:49:51 > 0:49:54'Tonight, all the pilgrims are converging on the city
0:49:54 > 0:49:56'at the superb medieval cathedral.
0:49:56 > 0:49:59'But it's not party time just yet -
0:49:59 > 0:50:01'we've still got to try out a local speciality.
0:50:01 > 0:50:05'But not just anyone, Buster! It's St James's very own tart.
0:50:05 > 0:50:08'La Tarta de Santiago is an almond tart.
0:50:08 > 0:50:10'Cake. It's an almond cake.'
0:50:10 > 0:50:13'Well, it's a cake tart made with almonds.
0:50:13 > 0:50:16'The recipe dates back to medieval times.
0:50:16 > 0:50:18'In fact, the Galicians are so serious about it,
0:50:18 > 0:50:20'that it can only be called a Tarta de Santiago
0:50:20 > 0:50:22'if it's baked in the area.
0:50:22 > 0:50:27'Anywhere else in the world, it's a Bakewell tart, but without the jam!'
0:50:27 > 0:50:30Strangely enough, in the world baking competition,
0:50:30 > 0:50:33in 1986 in Warsaw in Poland,
0:50:33 > 0:50:37the Tarta de Santiago came a very respectable 23rd!
0:50:37 > 0:50:40That, to me, is worthy of a look!
0:50:40 > 0:50:42How does he know?!
0:50:44 > 0:50:48- Bernarda?- Hola! - Hey! Dave.- Hola, Bernarda.
0:50:48 > 0:50:50- Como estas?- Gracias, yes.
0:50:50 > 0:50:53- There it is!- The Tarta de Santiago.
0:50:53 > 0:50:56With the cross of St James. Ah, brilliant!
0:50:56 > 0:50:59Ooh! It's beautiful.
0:50:59 > 0:51:03- That does look like a well-packed pie.- Bernarda, may we?
0:51:03 > 0:51:06Oh, you're a good 'un! You're a good 'un!
0:51:08 > 0:51:13- So, these are the ingredients for the Tarta de Santiago?- Si.
0:51:13 > 0:51:19- Almendras.- Almonds.- Huevos.- Eggs. - Azucar.- Sugar.
0:51:19 > 0:51:21- Y un poquito de canela.- Cinnamon.
0:51:21 > 0:51:23Primero, la almendras.
0:51:23 > 0:51:26- The almonds go in first.- Si. - That's a lot of almonds.
0:51:26 > 0:51:28That IS a lot of almonds.
0:51:28 > 0:51:30Continuacion, la azucar.
0:51:30 > 0:51:34- That smells nice. Look. - Cinnamon.- Cinnamon.
0:51:36 > 0:51:38- Ocho huevos.- Eight eggs.
0:51:38 > 0:51:41Cuatrocientos gramos.
0:51:41 > 0:51:45Son dos huevos, por cien gramos.
0:51:45 > 0:51:47There's two eggs, for every 100 grams of almonds,
0:51:47 > 0:51:50so that means we've got 400 grounds of almonds,
0:51:50 > 0:51:53so therefore, eight eggs. Ocho huevos.
0:51:53 > 0:51:55He's fluent, y'know? He's good, isn't he?
0:51:55 > 0:51:57Dos.
0:52:04 > 0:52:05Si.
0:52:07 > 0:52:09Maestro de la mano!
0:52:09 > 0:52:12'Bernarda has already prepared some shortcrust pastry cases
0:52:12 > 0:52:14'for the tarts.
0:52:15 > 0:52:18'And she bakes them, well, until they're ready.'
0:52:18 > 0:52:20- These look fantastic.- Si.
0:52:20 > 0:52:24- So the rest of the time, we're going to eat biscuits.- Yes!- Si!
0:52:24 > 0:52:25Mm!
0:52:26 > 0:52:30SHE SPEAKS IN SPANISH
0:52:30 > 0:52:32So your grandma used to make these?
0:52:32 > 0:52:36And they're made from the cream on the top of the milk.
0:52:36 > 0:52:38These are lovely home-made biscuits.
0:52:38 > 0:52:41- They are like your mother would make.- Oh, fabulous.- Superb.
0:52:41 > 0:52:45Now, the mystery of how you get the cross of St James...
0:52:45 > 0:52:47Ah...Beautiful.
0:52:47 > 0:52:50'Now, I wouldn't recommend doing this without using oven gloves.
0:52:50 > 0:52:53'Bernarda must have asbestos hands!'
0:52:53 > 0:52:54It's very thin, as well.
0:52:54 > 0:52:58- Ah, the cross.- Cross de Santiago.
0:52:58 > 0:53:00- La cruz de Santiago. - La cruz de Santiago!
0:53:00 > 0:53:02With the cross of St James.
0:53:11 > 0:53:16Mm! It's lovely, it's like a kind of Bakewell-y, frangipane...
0:53:16 > 0:53:17Oh, it's soft, it's lovely.
0:53:17 > 0:53:19Oh, yeah. Mm.
0:53:19 > 0:53:22- Buena?- Si, si, buena.
0:53:22 > 0:53:25Quite a funny texture, but lovely flavours, isn't it?
0:53:25 > 0:53:31- Bueno.- Perfecto.- Perfecto. Superbo!
0:53:31 > 0:53:34That's it, Kingy, our final Bakeation cake has been eaten.
0:53:34 > 0:53:37BRASS BAND PLAYS
0:53:40 > 0:53:43Mate, let's put our glad rags on for our last night.
0:53:43 > 0:53:45It's party time!
0:53:45 > 0:53:48Well, there's 15,000 people in town tonight,
0:53:48 > 0:53:51and it's the eve of the Feast Of St James.
0:53:51 > 0:53:56And over there, the cathedral of Santiago de Compostela.
0:53:56 > 0:53:59People have come from all over the world to Santiago.
0:53:59 > 0:54:01They followed their own scallop shells...
0:54:01 > 0:54:03- FIREWORK LAUNCHES - Here we go!
0:54:03 > 0:54:05FIREWORK EXPLODES
0:54:05 > 0:54:08- Oh... - It's going to be a belting night.
0:54:08 > 0:54:11Look. Look, mate, have you seen them all? Look.
0:54:11 > 0:54:14All of these people on the embankment there
0:54:14 > 0:54:15are waiting for the fireworks.
0:54:15 > 0:54:19It's a MASSIVE display. It's going to be fabulous.
0:54:26 > 0:54:28- Oh, look at that!- Wow. - Look at this, guys. Look.
0:54:28 > 0:54:31STREET BAND PLAYS
0:54:41 > 0:54:43I defy you to not stomp your feet.
0:54:43 > 0:54:45- You cannae not, can you?- You can't!
0:54:45 > 0:54:48'We've been invited to watch the celebrations
0:54:48 > 0:54:51'from one of the city council's private balconies.
0:54:51 > 0:54:53'I feel like royalty!'
0:55:02 > 0:55:05There's a wonderful sense of anticipation -
0:55:05 > 0:55:09the music's about to start and the fireworks start in about,
0:55:09 > 0:55:11kind of, six or seven minutes.
0:55:11 > 0:55:15- And didn't we promise you the best seat in the house?- Look at that.
0:55:15 > 0:55:1615,000 people.
0:55:16 > 0:55:20All here to celebrate the Feast Of St James.
0:55:21 > 0:55:23It's an amazing operation.
0:55:23 > 0:55:25I mean, there's helicopters circling in the sky,
0:55:25 > 0:55:28there's firemen on the roof, obviously for the fireworks,
0:55:28 > 0:55:30you don't want the cathedral to burn down!
0:55:30 > 0:55:32But it really, really is a spectacle.
0:55:32 > 0:55:33Should we?
0:55:36 > 0:55:37Just once.
0:55:37 > 0:55:38THEY LAUGH
0:55:40 > 0:55:43- That's it.- Oh, he's off. - That's it now.
0:55:43 > 0:55:47- Done it now, got it out me system. - That's it, dude, that's it.
0:55:48 > 0:55:50What a way to end.
0:55:50 > 0:55:52Yeah, this is our last night in Spain.
0:55:52 > 0:55:55Spain's been absolutely amazing.
0:55:55 > 0:55:57The whole series has been absolutely amazing.
0:55:57 > 0:56:008,000 kilometres on the bikes.
0:56:11 > 0:56:12Kingy, it's all over.
0:56:12 > 0:56:17Our European baking pilgrimage has been incredible.
0:56:17 > 0:56:21Not only have we discovered dozens of fantastic recipes,
0:56:21 > 0:56:24but we've also met some of the best bakers ever.
0:56:24 > 0:56:26That's the best bread I've ever tasted in my life.
0:56:26 > 0:56:29From eating pretzels in Germany and celebrating Dutch culture,
0:56:29 > 0:56:32to tasting Galician empanada in Spain,
0:56:32 > 0:56:36and riding the Grossglockner in Austria, it's been an amazing ride.
0:56:36 > 0:56:39But it's the friends and family who really made the trip, mate,
0:56:39 > 0:56:43giving us a real sense of each country.
0:56:43 > 0:56:46We've been so lucky to be far more than just tourists.
0:56:46 > 0:56:51Every European country has its daily bread, cake, buns and pies.
0:56:51 > 0:56:55And what binds them together is simply the love of baking!
0:57:00 > 0:57:01Amazing.
0:57:01 > 0:57:05Wonderful people, wonderful food, but what a finale!
0:57:05 > 0:57:08It's starting. Look, the blue lights are on the cathedral.
0:57:08 > 0:57:10All the posh folk are on the balcony.
0:57:12 > 0:57:16- I'm not quite sure what to expect, are you?- No. No, man.
0:57:16 > 0:57:18SYMPHONY BEGINS
0:57:19 > 0:57:21CHEERING
0:57:24 > 0:57:25Wow.
0:57:28 > 0:57:29Wow!
0:57:53 > 0:57:55Wow!
0:58:02 > 0:58:04CHEERING AND APPLAUSE
0:58:04 > 0:58:06Woo!
0:58:08 > 0:58:11'Our Spanish might need a bit of work,
0:58:11 > 0:58:14'but if you've been inspired to master your pan rustico...'
0:58:14 > 0:58:15Oil-io d'olivio!
0:58:15 > 0:58:17'..or your empanada, go to...
0:58:19 > 0:58:22'..and follow the links to the Open University.'
0:58:22 > 0:58:25BOTH: Y viva Espana!
0:58:51 > 0:58:54Subtitles by Red Bee Media Ltd
0:58:54 > 0:58:57- We love riding bikes. - We love baking!
0:58:57 > 0:59:01- And we like nothing better than a good...- TOGETHER: Bakeation!