0:00:03 > 0:00:07We believe that Britain has the best food in the world.
0:00:07 > 0:00:12- Not only can we boast fantastic ingredients.- Piece de la resistance!
0:00:12 > 0:00:15- Which is which?- Lamb. Mutton.
0:00:15 > 0:00:19Outstanding food producers.
0:00:19 > 0:00:21It's brilliant, isn't it?
0:00:21 > 0:00:26- Innovative chefs.- But we also have an amazing food history.- Oh, brilliant.
0:00:27 > 0:00:28Oh, wow!
0:00:28 > 0:00:31Don't eat them like that, you'll break your teeth.
0:00:33 > 0:00:36Now, during this series, we're going to be
0:00:36 > 0:00:38taking you on a journey into our culinary past.
0:00:38 > 0:00:42Everything is ready, so let's get cracking.
0:00:42 > 0:00:44We'll explore its revealing stories. Wow!
0:00:45 > 0:00:48And meet the heroes who keep our culinary past alive.
0:00:48 > 0:00:50Pontefract liquorice.
0:00:50 > 0:00:53It's been my life, and I've loved every minute of it.
0:00:53 > 0:00:55And of course,
0:00:55 > 0:01:00be cooking up a load of dishes that reveal our foodie evolution.
0:01:00 > 0:01:03Look at that, that's a proper British treat.
0:01:06 > 0:01:09We have a taste of history.
0:01:09 > 0:01:12Quite simply, the Best of British!
0:01:34 > 0:01:37Today's Best of British is all about bread,
0:01:37 > 0:01:41the cornerstone of our food culture.
0:01:41 > 0:01:43Bread is a British obsession!
0:01:43 > 0:01:48We eat our way through nine million loaves every day.
0:01:50 > 0:01:55In this show, we'll be celebrating bread's place in our food history -
0:01:55 > 0:01:58not just as something for our sandwiches,
0:01:58 > 0:02:01but as an ingredient in classic British dishes.
0:02:01 > 0:02:05We'll be looking at how the mighty white loaf
0:02:05 > 0:02:08came to be our national favourite.
0:02:08 > 0:02:10And the best ways of making it,
0:02:10 > 0:02:12whether that's by an artisan master baker,
0:02:12 > 0:02:16or by yourself at home when you're feeling peckish.
0:02:18 > 0:02:22- We've cooked bread all over the place, haven't we?- All over the world, all over the place.
0:02:22 > 0:02:25We've made flatbreads on top of a Moroccan lady's roof in an oil drum.
0:02:25 > 0:02:27- It tasted amazing.- That's true.
0:02:27 > 0:02:29We made naan breads and leavened the dough
0:02:29 > 0:02:32on the sides of our motorcycle engines.
0:02:32 > 0:02:35But we must say, there's no better place to bake bread
0:02:35 > 0:02:37than in your own home.
0:02:38 > 0:02:43Our foodie ancestors were baking bread thousands of years ago.
0:02:43 > 0:02:46And first off in the Best of British kitchen,
0:02:46 > 0:02:49we're going to show you just how easy it is to make!
0:02:49 > 0:02:51And what a cracking recipe we've got for you -
0:02:51 > 0:02:54sage and onion tear and share rolls.
0:02:54 > 0:02:57Served up with something to dip it into -
0:02:57 > 0:03:00- parsnip and Bramley apple soup. - Delicious!
0:03:03 > 0:03:04Let's start at the very beginning.
0:03:04 > 0:03:06The beginning is a good place to start.
0:03:06 > 0:03:09When you're making bread, you start with liquid and flour and yeast.
0:03:09 > 0:03:13- He's not wrong.- This is a rich bread, so the liquid...
0:03:15 > 0:03:16Where are you going?
0:03:16 > 0:03:20..is water and milk. It's a bit of a milk loaf.
0:03:21 > 0:03:26Heat 150 mls of milk and the same amount of water, until lukewarm.
0:03:26 > 0:03:29Now for the only other ingredients you're going to need
0:03:29 > 0:03:30to make the bread dough.
0:03:30 > 0:03:34400 grams of strong white bread flour.
0:03:34 > 0:03:36A teaspoon of caster sugar.
0:03:36 > 0:03:38A teaspoon of salt.
0:03:38 > 0:03:46And lastly, a sachet of dried yeast. Then mix it all together.
0:03:46 > 0:03:50I remember my mother doing this. Every Monday was baking day.
0:03:50 > 0:03:54She used to make baps, big flowery baps. She would bring them out of the oven,
0:03:54 > 0:03:58and I had to resist eating them. You know, I wanted to get stuck in, and she would turn to me
0:03:58 > 0:04:00with flour in her moustache, and she would say,
0:04:00 > 0:04:04"You've got to wait, son, until they're cool, or you'll get bellyache."
0:04:04 > 0:04:06Now, just see this.
0:04:07 > 0:04:08Yes, just got the chill off it.
0:04:08 > 0:04:12And just make a well in the middle, and pour it in.
0:04:16 > 0:04:19Just make a kind of a slop, use a fork for this.
0:04:21 > 0:04:24Get your hands in it. Now, once this is combined,
0:04:24 > 0:04:27this needs kneading for ten minutes.
0:04:27 > 0:04:29You will know it's coming together because it will start to form
0:04:29 > 0:04:33a dough that is cleaning the bowl as you go. I will show you what I mean.
0:04:33 > 0:04:36Look at that, see how it's cleaned the bowl?
0:04:37 > 0:04:40Now you're ready to start the knead.
0:04:41 > 0:04:45When you're kneading the dough, there is a reason for that,
0:04:45 > 0:04:48and it is to activate the gluten in the flour.
0:04:50 > 0:04:54It gives it a really lovely, springy texture.
0:04:54 > 0:04:59It's also good for stress relief.
0:04:59 > 0:05:02I use a machine, I don't get any stress with that.
0:05:02 > 0:05:06I think this little lovely is just about right.
0:05:08 > 0:05:10Put a glug of sunflower oil in the bowl,
0:05:10 > 0:05:14add the dough and rest it for about 45 minutes to an hour.
0:05:14 > 0:05:18Make sure you cover it over with cling film to keep out any dust.
0:05:19 > 0:05:23While that's rising, we can get on with the sage and onion stuffing.
0:05:23 > 0:05:24My favourite!
0:05:24 > 0:05:28First up, gently heat some oil and butter in a pan.
0:05:28 > 0:05:31You'll also need to finely chop an onion.
0:05:34 > 0:05:36Sage, the humble sage.
0:05:36 > 0:05:41In medieval times, it was thought to have very great medicinal properties.
0:05:41 > 0:05:46But, by the 16th century, all it was used for really was a culinary herb.
0:05:46 > 0:05:49But now, it's firmly on our menus.
0:05:52 > 0:05:54We need to chop about 12 sage leaves.
0:05:54 > 0:05:58It is easier to do them all at once if you fold them together.
0:06:00 > 0:06:03This recipe also works great with cheese in.
0:06:03 > 0:06:06Put the onion in the pan, and let it sweat.
0:06:06 > 0:06:10Have you dropped something on your foot? What are you crying for?
0:06:10 > 0:06:15- I'm full of onion.- Are you having a nice time?- I'm having a lovely time.
0:06:17 > 0:06:19Now I'm going to add
0:06:19 > 0:06:22a clove of garlic using one of my favourite kitchen toys.
0:06:22 > 0:06:28This is a really fine grater, but what's "great", ha, is that...
0:06:28 > 0:06:31if you put your garlic through it,
0:06:31 > 0:06:34it just infuses the whole dish, as opposed to
0:06:34 > 0:06:38having big lumps of it, when you haven't chopped it properly.
0:06:38 > 0:06:44Sweat the onion and garlic over a low heat for ten minutes. And finally,
0:06:44 > 0:06:47add the cleverly chopped sage and cook for two to three minutes more.
0:06:47 > 0:06:53There is something elemental about the smell of garlic, onions, butter and oil, isn't there?
0:06:53 > 0:06:57I think there is something elemental about sage and onion.
0:06:57 > 0:07:01Right, this is ready now. Oh, the last thing - black pepper.
0:07:01 > 0:07:05Black pepper with sage, oodles of black pepper.
0:07:05 > 0:07:10Once it's done, leave the mixture to cool, ready to be folded
0:07:10 > 0:07:14into the dough. You can't rush it, but there's no loafing around here!
0:07:14 > 0:07:16Your daily bread has quite a story to tell.
0:07:18 > 0:07:21Our rolls are based on a white bread recipe,
0:07:21 > 0:07:25which is by far the most popular type of Great British loaf.
0:07:25 > 0:07:28But it hasn't always been King of the crust.
0:07:33 > 0:07:35Ah, the good old days...
0:07:35 > 0:07:38The picturesque mills, powered by the breeze,
0:07:38 > 0:07:42or the gentle flow of the stream, slowly grinding flour for the miller.
0:07:42 > 0:07:46Oh, aye, can you imagine how good the bread must've tasted?
0:07:48 > 0:07:49Or maybe not.
0:07:49 > 0:07:51LOUD BANG
0:07:52 > 0:07:54Up until the Industrial Revolution,
0:07:54 > 0:07:58the problem with the wholemeal bread most people ate was that the flour
0:07:58 > 0:08:02wasn't very refined and contained lots of heavy bran,
0:08:02 > 0:08:04cornstalk and grit.
0:08:04 > 0:08:07If you wanted a soft white loaf, you had to be minted.
0:08:07 > 0:08:10Sieving out all the rough bits in the flour made it expensive
0:08:10 > 0:08:13and exclusively for the well off.
0:08:16 > 0:08:21But all that changed in the 1870s with a canny Swiss invention -
0:08:21 > 0:08:25- roller milling. - It ran like clockwork, separating
0:08:25 > 0:08:28the grain out into different parts
0:08:28 > 0:08:31and making the flour much easier to sift.
0:08:31 > 0:08:35White bread could now be afforded by anyone and it brought about
0:08:35 > 0:08:41a golden age of tasty white loaves baked by your local baker.
0:08:43 > 0:08:46By the 1900s, only five percent of the population
0:08:46 > 0:08:48were still eating wholemeal.
0:08:48 > 0:08:50It was now more expensive than white.
0:08:52 > 0:08:56What came next would be the best thing since sliced bread.
0:08:56 > 0:08:58Sliced bread!
0:09:01 > 0:09:03But there was one problem with white bread -
0:09:03 > 0:09:06- it wasn't very good for you. - And in the 1930s,
0:09:06 > 0:09:09the government tried to get kids
0:09:09 > 0:09:11to switch back to wholemeal.
0:09:11 > 0:09:15# Brown bread is the thing for you
0:09:15 > 0:09:19# It's better than white
0:09:19 > 0:09:22# For you'll grow big
0:09:22 > 0:09:25# And you'll grow strong... #
0:09:25 > 0:09:26Not surprisingly,
0:09:26 > 0:09:30the kids weren't convinced. They needed a little more persuading.
0:09:33 > 0:09:36During the Second World War,
0:09:36 > 0:09:41wheat imports were crippled by U-boat attacks.
0:09:41 > 0:09:44There was a wheat shortage, and so to make flour stretch further,
0:09:44 > 0:09:47the whole of the grain had to be used in the bread.
0:09:47 > 0:09:49The government banned white bread
0:09:49 > 0:09:54and introduced the wholemeal national loaf.
0:09:54 > 0:09:57It might have been good for them, but nobody really wanted it.
0:09:59 > 0:10:06As far as the nation were concerned, white bread rocked.
0:10:06 > 0:10:09When the national loaf was abolished in 1956,
0:10:09 > 0:10:13the public went straight for the white stuff.
0:10:17 > 0:10:21To satisfy demand, big business took over from the local baker.
0:10:24 > 0:10:28Mass-market production methods developed during the war
0:10:28 > 0:10:32turned the bakery into a full-scale factory.
0:10:32 > 0:10:36Only once has this bread been touched by hand, in the twisting,
0:10:36 > 0:10:39which gives the bread an even texture, and avoids crumbling.
0:10:40 > 0:10:44Then, in the 1960s, scientists discovered
0:10:44 > 0:10:46the "Chorleywood Process."
0:10:46 > 0:10:49By adding more yeast and other agents to the dough
0:10:49 > 0:10:52and mixing it at high speed, production time shrank from
0:10:52 > 0:10:55three hours to just one.
0:10:58 > 0:11:04Chorleywood gave rise to a completely different type of loaf.
0:11:04 > 0:11:06But some recipes sound more like plastic,
0:11:06 > 0:11:10with a whole host of unpronounceable additives such as -
0:11:10 > 0:11:13- Fungal Alpha Amylase. - Transglutaminase.
0:11:13 > 0:11:16- E481.- E920.- E282.- E220. - E300.- E260.
0:11:16 > 0:11:19- Vegetable fat.- Dextrose. - Phospholipase...
0:11:19 > 0:11:22But the British public loved it.
0:11:22 > 0:11:25# I'm a happy knocker-upper and I'm popular beside
0:11:25 > 0:11:27# Cos I wake 'em with a cuppa
0:11:27 > 0:11:29# And tasty Mother's Pride. #
0:11:31 > 0:11:35Today, a whopping 80% of our bread comes from the large factories,
0:11:35 > 0:11:41though less people actually eat white now than they did in 1900!
0:11:41 > 0:11:45There are more than 200 types of bread to choose from in the shops,
0:11:45 > 0:11:50and the local artisan baker is also making a bit of a comeback.
0:11:52 > 0:11:54It's all about choice, and whether it's white,
0:11:54 > 0:11:56brown, or shaped like a turtle,
0:11:56 > 0:11:57British bake it.
0:12:07 > 0:12:10Well, the sage and onion mixture is cool enough now
0:12:10 > 0:12:14to mix into our dough, so we'd better get on with it!
0:12:14 > 0:12:21- Lovely.- Dr Frankenstein, we have life in that bowl. Look at that.
0:12:21 > 0:12:23Now, let's make baps!
0:12:23 > 0:12:25BOTH: Woo-hoo!
0:12:25 > 0:12:29Next, you've got to "knock the bread back."
0:12:29 > 0:12:31What we do, we flatten it out.
0:12:31 > 0:12:33Just pull it a little bit.
0:12:36 > 0:12:38- There we are.- Now, spread...
0:12:38 > 0:12:42the sage and onion and garlic mixture onto the flat side.
0:12:45 > 0:12:49What we need to do is knead it, but we also need to
0:12:49 > 0:12:53make sure that it is evenly distributed
0:12:53 > 0:12:58- all the way through in the bread. - If it starts to get a bit
0:12:58 > 0:13:00kind of soggy, like that,
0:13:00 > 0:13:01put some more flour on.
0:13:03 > 0:13:07Once it's ready, cut the dough into eight equal portions.
0:13:07 > 0:13:10Baking tray, with silicon baking parchment.
0:13:10 > 0:13:12Nothing will stick to that.
0:13:13 > 0:13:17Now, this is how to form the perfect bun.
0:13:17 > 0:13:21You've got to press down hard. When you press, it will form a ball.
0:13:21 > 0:13:25Then turn the edges under, so you get a nice smooth top.
0:13:25 > 0:13:28Look at that, a little ball of lovely.
0:13:28 > 0:13:32You want these to touch. When this bakes, it's going to stick together,
0:13:32 > 0:13:36and you tear it apart, that's why it's called tear and share!
0:13:36 > 0:13:39Cover the dough balls in oiled cling film.
0:13:39 > 0:13:42Now, we've got to wait for this to double in size.
0:13:42 > 0:13:47Which will take about 45 minutes, which gives us just time enough...
0:13:48 > 0:13:50To do the soup!
0:13:53 > 0:13:56The soup we're going to make to go with our rolls
0:13:56 > 0:13:59is creamy parsnip and Bramley apple.
0:13:59 > 0:14:01Peel and roughly chop three large parsnips
0:14:01 > 0:14:04and a couple of medium-sized onions.
0:14:04 > 0:14:06Add a glug of oil to the frying pan and
0:14:06 > 0:14:11gently fry them both for 15 minutes, until the onions are softened.
0:14:12 > 0:14:16A good tip is, if you want to liven it up a bit more,
0:14:16 > 0:14:17put some curry powder in,
0:14:17 > 0:14:21and make a good old-fashioned curried parsnip and apple soup.
0:14:21 > 0:14:22That's lovely in the winter, isn't it?
0:14:22 > 0:14:26- Now for the apples.- A bobby dazzler! There you are, mate.
0:14:26 > 0:14:32- Thanks very much.- And the mighty Thor was garlanded with Bramley peel.
0:14:36 > 0:14:41You'll need two large Bramleys - peeled, cored,
0:14:41 > 0:14:42then chopped into chunks.
0:14:44 > 0:14:46Chuck in two peeled and sliced cloves of garlic
0:14:46 > 0:14:49and stir for two minutes.
0:14:49 > 0:14:51- Stock?- I would say so.- Chicken?- Yes.
0:14:51 > 0:14:55For vegetarians, you could, of course, use vegetable stock.
0:14:56 > 0:14:57Bring the stock to the boil
0:14:57 > 0:15:03and cook the whole lot for about 25 minutes, until the parsnips are very soft.
0:15:03 > 0:15:07And by now, the rolls should be ready to go in the oven!
0:15:07 > 0:15:11The mighty baps have risen. Look at those little belters.
0:15:11 > 0:15:14- Oh, they're mint.- They're all puffed up with pride and bonhomie.
0:15:14 > 0:15:19They want a nice little finish on this, so what we need to do,
0:15:19 > 0:15:20we coat them with milk first,
0:15:20 > 0:15:23and then eight small sage leaves.
0:15:23 > 0:15:27To cover the eight parts of our tear and share.
0:15:27 > 0:15:30You kind of know when you're cooking something,
0:15:30 > 0:15:33whether it's going to taste great or not.
0:15:33 > 0:15:35And this has the whiff of something
0:15:35 > 0:15:39that is going to be mouth-wateringly fabulous.
0:15:39 > 0:15:42Pop them in the oven at 190 to 210 degrees centigrade
0:15:42 > 0:15:44for about 20 minutes.
0:15:45 > 0:15:49Which gives us just enough time to finish off our sloup-de-loupe.
0:15:49 > 0:15:51While they're cooking,
0:15:51 > 0:15:54use a hand blender to whizz the soup until it's smooth.
0:15:54 > 0:16:00It's quite a thick soup, you could add cream, but what we're going to do is we're going to add milk,
0:16:00 > 0:16:02just to kind of enrich it and also get it the texture we want.
0:16:02 > 0:16:05Season with white pepper and a bit of salt...
0:16:09 > 0:16:12Now, we've just got to wait for your rolls.
0:16:12 > 0:16:15- Oh, yes!- He, he, he!
0:16:15 > 0:16:17Tear and share. Not sure I want to share.
0:16:17 > 0:16:20It's such a homely smell, isn't it?
0:16:20 > 0:16:23But that looks like the ultimate
0:16:23 > 0:16:24- homely, comfy supper.- Yes.
0:16:24 > 0:16:28'All that's left is to serve up and tuck in.
0:16:28 > 0:16:30'Ooh, I'm hungry!'
0:16:30 > 0:16:34Ah! There is nothing better, is there?
0:16:34 > 0:16:39The sage, the onion, it's awesome.
0:16:40 > 0:16:42Look at that.
0:16:42 > 0:16:46That's kind of just warm enough for the butter to melt.
0:16:46 > 0:16:47Well, what can I say?
0:16:47 > 0:16:50- There you are.- Bon appetit.- Cheers.
0:16:50 > 0:16:52Look at that.
0:16:54 > 0:16:58That...is epic.
0:16:58 > 0:17:01- Mmm.- Oh...- The soup's fabulous.
0:17:01 > 0:17:03- Do you know what's lovely, mate? - Mmm-hmm?
0:17:03 > 0:17:07You've got that big savoury hit with the sage and onion bread,
0:17:07 > 0:17:10and then you've got all those lovely earthy notes in the soup
0:17:10 > 0:17:13with the parsnips and the bramley apples,
0:17:13 > 0:17:16and they complement the bread superbly.
0:17:16 > 0:17:20And, you know, bread and soup are one of those things
0:17:20 > 0:17:22that we've eaten for centuries.
0:17:22 > 0:17:28And they're indivisible. They go together, hand in glove. Love it.
0:17:28 > 0:17:33But above all, this is a really good example of modern British food.
0:17:33 > 0:17:36- Food can't get much better really, can it?- No.
0:17:38 > 0:17:41'Our sage and onion rolls are just as delicious made plain,
0:17:41 > 0:17:45'or with your own combination of herbs.'
0:17:45 > 0:17:47'And although they're called tear and share,
0:17:47 > 0:17:51'they're so tasty, you might want to keep them for yourself.'
0:17:55 > 0:17:58'Not everyone has the time to bake their own bread,
0:17:58 > 0:18:02'but it's not the only way of getting a quality handmade loaf.'
0:18:06 > 0:18:10'As you know, most of the bread we buy in Britain is made
0:18:10 > 0:18:12'quickly and cheaply in large factories,
0:18:12 > 0:18:15'using a long list of additives.'
0:18:15 > 0:18:17# I really likes bread and butter... #
0:18:17 > 0:18:20'But there's a growing movement of high street bakers
0:18:20 > 0:18:25'who, like us, believe the more traditional ways of making bread are best.'
0:18:25 > 0:18:27# ..I like bread and butter... #
0:18:27 > 0:18:31'Today's British food hero is Caroline Parkins.
0:18:31 > 0:18:35'She runs an award-winning bakery in Bridport
0:18:35 > 0:18:38'and it's her mission to get the good stuff back on to our plates.'
0:18:42 > 0:18:45'Bakeries like mine are about slow, proper mixing
0:18:45 > 0:18:48'and not putting anything else in the bread.
0:18:48 > 0:18:49'Bread made traditionally,'
0:18:49 > 0:18:53in what you might call the old-fashioned way,
0:18:53 > 0:18:56without additives and made slowly,
0:18:56 > 0:19:01and allowed to prove and mix for a proper amount of time
0:19:01 > 0:19:05is undoubtedly better. It has a better flavour,
0:19:05 > 0:19:10it's better for you, it's just a different animal, really.
0:19:10 > 0:19:13- A different vegetable. - SHE LAUGHS
0:19:14 > 0:19:17# Got to live up Got to bake a sub... #
0:19:22 > 0:19:27'Caroline began her mission to change our eating habits when she bought the bakery ten years ago.
0:19:27 > 0:19:29'But her business still has family connections
0:19:29 > 0:19:32'back to the original owners.'
0:19:33 > 0:19:39'Jo is the granddaughter of the man who set up the business in 1914.
0:19:39 > 0:19:43'She still works there part time and has fond childhood memories.'
0:19:43 > 0:19:47We had a great life up here. The staff were all friendly with me
0:19:47 > 0:19:51and my friends came in and we used to race, we probably got in the way.
0:19:51 > 0:19:54I used to rollerskate up and down here as well!
0:19:56 > 0:19:58Jo was even here when some of the key equipment
0:19:58 > 0:20:02that gives the bakery a better tasting loaf first arrived.
0:20:02 > 0:20:05The mixer, nicknamed Gilbert, has been in use
0:20:05 > 0:20:10ever since, and only works at one speed - slow.
0:20:12 > 0:20:17I remember this one being delivered in 1962,
0:20:17 > 0:20:19and it's been going ever since.
0:20:19 > 0:20:22Old, but useful.
0:20:23 > 0:20:26The mass-market Chorleywood process mixes the dough
0:20:26 > 0:20:29for three minutes at high speed.
0:20:29 > 0:20:31Gilbert, on the other hand,
0:20:31 > 0:20:34mixes the dough slowly for around 20 minutes.
0:20:34 > 0:20:37Caroline believes this allows the gluten longer to mix
0:20:37 > 0:20:40with the other ingredients, resulting in a better taste.
0:20:45 > 0:20:47One of Caroline's most popular loaves uses spelt,
0:20:47 > 0:20:49an ancient type of wheat.
0:20:51 > 0:20:55When they dig up neolithic sites - 5,000, 10,000 years old -
0:20:55 > 0:20:58they find that people were eating spelt then.
0:20:58 > 0:21:02There are husks and seeds of spelt found on those sites,
0:21:02 > 0:21:05so it has been eaten for a long, long time.
0:21:06 > 0:21:09This grain was regularly used in bread up until the 20th century.
0:21:09 > 0:21:13It fell out of favour because of mechanised farming.
0:21:13 > 0:21:16It has a lower yield per acre than bread wheat
0:21:16 > 0:21:20and its harder outer husk was more difficult for millers to mill.
0:21:21 > 0:21:24But in recent times, spelt has been making a comeback,
0:21:24 > 0:21:27as it has a few advantages over modern bread wheat.
0:21:27 > 0:21:32It's higher in protein than wheat. It has more of the B vitamins,
0:21:32 > 0:21:35which is one of the most important things
0:21:35 > 0:21:40we get out of our bread, and has less gluten than wheat.
0:21:40 > 0:21:43So altogether, it's a great grain,
0:21:43 > 0:21:46and people like the flavour of it.
0:21:46 > 0:21:48It has a very nice,
0:21:48 > 0:21:49slightly nutty flavour.
0:21:50 > 0:21:53And what better way to prove its quality
0:21:53 > 0:21:57than to see if the public prefer it to white bread?
0:22:00 > 0:22:03We eat loads of bread. I like the white bread. It's lovely.
0:22:03 > 0:22:06I prefer the brown, it's nice and chewy and crusty.
0:22:06 > 0:22:09I like my brown bread, but I think this one is better.
0:22:09 > 0:22:11I think this has got more flavour.
0:22:11 > 0:22:14I prefer that one, it's softer.
0:22:14 > 0:22:17With a glass of wine, either would be absolutely fabulous!
0:22:17 > 0:22:19The white one.
0:22:19 > 0:22:21I like the brown one.
0:22:24 > 0:22:26Well, it may not be the most scientific test in the world,
0:22:26 > 0:22:30but spelt did all right against the nation's favourite.
0:22:31 > 0:22:35Some people liked the white, which, you know, some people will.
0:22:35 > 0:22:42It's not a battle. I see it as a choice, and I just provide a choice.
0:22:49 > 0:22:52Good bread will go on being baked.
0:22:52 > 0:22:55It is too important a part of our diet.
0:22:55 > 0:23:01And good bread, it's a miracle. When you see yeast and water
0:23:01 > 0:23:04and salt and flour put in a machine,
0:23:04 > 0:23:06mixed, moulded, weighed, scaled,
0:23:06 > 0:23:11it's a miracle what comes out of the oven.
0:23:19 > 0:23:23Watching cookery programmes on TV is a bit of a British obsession.
0:23:23 > 0:23:25Over the years, TV chefs
0:23:25 > 0:23:29have helped shape our cooking and the nation's attitudes to food.
0:23:29 > 0:23:31Even humble bread.
0:23:33 > 0:23:37However you make it, one of bread's best qualities is that
0:23:37 > 0:23:39it can also be used as an ingredient
0:23:39 > 0:23:41in savoury AND sweet recipes.
0:23:42 > 0:23:47We're taking a trip down memory lane with '90s TV chef Pat Chapman,
0:23:47 > 0:23:52who gave us an Indian take on one of our favourite bread puddings.
0:23:52 > 0:23:56You'll find it in the Indian home, and it owes its ancestry to
0:23:56 > 0:24:00the Anglo-Indian occupation of India, and here we have a pudding
0:24:00 > 0:24:04which is called Shahi Tukri, bread and butter pudding.
0:24:04 > 0:24:08You know, this wasn't a new thing for Pat Chapman, this was '98.
0:24:08 > 0:24:11He founded the Curry Club in 1982,
0:24:11 > 0:24:14so it was basically a lifelong mission to bring the cuisine
0:24:14 > 0:24:19of India, rather than just the curry house thing, to British people.
0:24:19 > 0:24:20Into that, I'm going to put
0:24:20 > 0:24:22a can of condensed milk,
0:24:22 > 0:24:23and I'm going to continue...
0:24:23 > 0:24:27- It's going to be rich, isn't it? - Yeah, I love condensed milk.
0:24:27 > 0:24:29The spices that are so important, saffron,
0:24:29 > 0:24:32the world's most expensive spice.
0:24:32 > 0:24:35I'm going to take about half a gram of this stuff,
0:24:35 > 0:24:38which would probably cost about 50p, and stick it in...
0:24:38 > 0:24:41- It'd be more than 50p now, Pat. - Oh... What?!
0:24:41 > 0:24:44Those were the days, weren't they?
0:24:44 > 0:24:47Certainly were. That's £3 worth now.
0:24:47 > 0:24:50The next thing is, I'll use some concentrated vanilla.
0:24:50 > 0:24:53This is expensive vanilla, not the cheap stuff that's diluted.
0:24:53 > 0:24:55About three or four drops...
0:24:55 > 0:24:56Pat Champan is interesting,
0:24:56 > 0:24:59because he really pushed Indian cuisine on,
0:24:59 > 0:25:02because it's such a fabulous, fabulous cuisine,
0:25:02 > 0:25:04and he thought it was undersold.
0:25:04 > 0:25:08I always remember the Curry Club, where you could buy the spice
0:25:08 > 0:25:13packets, with them all blended up, and people got into the habit
0:25:13 > 0:25:18of using fresh spices rather than bought pastes and mixes, really.
0:25:18 > 0:25:20In goes the bread, and I've pre-shaped my bread,
0:25:20 > 0:25:24and we'll take the bread and fry it for two or three minutes...
0:25:24 > 0:25:25- Fry it?!- Fried bread.
0:25:25 > 0:25:28Lovely, crusty bread, so you get that really crusty...
0:25:28 > 0:25:30Crikey, talk about calories!
0:25:30 > 0:25:35And I'm going to pour the milk over it.
0:25:35 > 0:25:38It's very, very straightforward to pour the milk over it...
0:25:38 > 0:25:41- I bet you couldn't eat much of that, could you?- Oh, no.
0:25:41 > 0:25:45Here it is, straight from the oven, bubbling, golden and fragrant.
0:25:45 > 0:25:49- That looks nice. - It's like a golden ingot, isn't it?
0:25:49 > 0:25:53This edible silver leaf was invented by the Moghul emperors...
0:25:53 > 0:25:57- That's a dear old pudding, that, really.- Yeah.
0:25:57 > 0:26:00And it's quite expensive, but it's fun.
0:26:00 > 0:26:02I'm just going to brush it around.
0:26:02 > 0:26:04It has a je ne sais quoi...
0:26:04 > 0:26:06I mean, it's nice and interesting.
0:26:06 > 0:26:11Garnished with nuts, a bit more garnishing, a bit of pistachio nut.
0:26:11 > 0:26:15- Look at that.- A bit of toasted almond, because it looks so nice.
0:26:15 > 0:26:18Sprinkle it round and make the plate interesting.
0:26:18 > 0:26:20A little tiny bit of
0:26:20 > 0:26:25the remaining custard. Work that round...
0:26:25 > 0:26:27So, it's a right royal piece, that.
0:26:27 > 0:26:30The cost of it, with all the saffron, silver.
0:26:30 > 0:26:33- Vanilla and cardamom.- I cannot get away with the silver thing.
0:26:34 > 0:26:36I think people like Pat,
0:26:36 > 0:26:38they are really food heroes.
0:26:38 > 0:26:41They're on a mission and don't lose sight of it.
0:26:41 > 0:26:42It's interesting food.
0:26:42 > 0:26:46It's a fascinating pudding. Fried bread in condensed milk.
0:26:46 > 0:26:48Perfect.
0:26:55 > 0:26:59It's fascinating to see how the humble British loaf
0:26:59 > 0:27:01made it into amazing Indian food.
0:27:02 > 0:27:06But we've come to love bread from other countries just as much.
0:27:06 > 0:27:09We've adopted breads from all kinds of different cultures,
0:27:09 > 0:27:12like chapatis, tortillas, naans and pittas.
0:27:12 > 0:27:15But to get the best of one of our favourites,
0:27:15 > 0:27:18you've to go to London.
0:27:20 > 0:27:23Britain's immigrant community have always introduced
0:27:23 > 0:27:27new types of food into our culture, especially new types of bread.
0:27:27 > 0:27:30And London's thriving Jewish community is no exception,
0:27:30 > 0:27:33and there's one little bread roll in particular
0:27:33 > 0:27:36that's made it onto our high streets, the bagel!
0:27:40 > 0:27:45The bagel is now as much of a British staple as crumpets and bloomers.
0:27:45 > 0:27:48So to find out more about these little savoury beauties,
0:27:48 > 0:27:53we've come to Hendon Bagel Bakery in London, where they still make them
0:27:53 > 0:27:55the traditional way.
0:27:55 > 0:27:58Clive Lawton works for the London Jewish Cultural Centre,
0:27:58 > 0:28:02and he knows all about the history of bagels.
0:28:02 > 0:28:06Clive, where does the bagel come from and what's its history?
0:28:06 > 0:28:08Well, the short answer is, nobody knows,
0:28:08 > 0:28:11but the most popular story, which I don't believe,
0:28:11 > 0:28:16is that in 1683, or something like that, the Turks attacked Vienna
0:28:16 > 0:28:22and they were repulsed by the Polish King, Jan.
0:28:22 > 0:28:25He was a famous horseman, apparently, and, in gratitude,
0:28:25 > 0:28:28a Jewish-Viennese baker baked a roll in honour of Jan,
0:28:28 > 0:28:33and he made it, apparently, looking like a stirrup.
0:28:33 > 0:28:38And the old German word for stirrup, I'm told, is beugal.
0:28:38 > 0:28:41One way or another, by about the 1800s,
0:28:41 > 0:28:45they were this remarkable pre-boiled bread,
0:28:45 > 0:28:50and then they travelled with the Jews from Eastern Europe, that huge migration,
0:28:50 > 0:28:54about two million Jews moved from Poland and Russia and around there,
0:28:54 > 0:28:59in the 1880s and 1900s, across Europe, all the way to America.
0:29:01 > 0:29:05Not all the poorer Jewish families made it as far as America.
0:29:05 > 0:29:08Large numbers of them landed at London's East End docks
0:29:08 > 0:29:11and chose to settle in the area.
0:29:12 > 0:29:16They set up a new life and brought a new food culture to Britain.
0:29:17 > 0:29:22Clive, we believe that there's a bit of confusion about the name.
0:29:22 > 0:29:26Well, in London, they never used to talk about bagels.
0:29:26 > 0:29:28- They talked about beigals.- Bigals?
0:29:28 > 0:29:31Beigal was the word for London Jews.
0:29:31 > 0:29:33Bagels is this American import,
0:29:33 > 0:29:37and they used to spell bagel b-e-i-g-a-l.
0:29:37 > 0:29:40So we should be saying "beigals"?
0:29:40 > 0:29:42In London, but if you have Northern influences,
0:29:42 > 0:29:44the Mancunians talk about bagels.
0:29:47 > 0:29:52Whatever they're called, we want to find out how they're made.
0:29:52 > 0:29:54And if anybody can tell us, it's Avi Avatal,
0:29:54 > 0:29:57who's been running the bakery for over 25 years.
0:29:59 > 0:30:05- Thank you.- Good to see you, mate. - Nice to meet you.- What a treat.- OK.
0:30:05 > 0:30:10First, the dough needs to be shaped by giving it a twist.
0:30:12 > 0:30:14Esaf shows us how it's done.
0:30:18 > 0:30:19Oh, that looks easy.
0:30:21 > 0:30:24Time to put your money where your mouth is, mate.
0:30:31 > 0:30:33- OK?- Not really.
0:30:39 > 0:30:42It's like a West Highland Terrier's been going by.
0:30:42 > 0:30:44Look at that! It's a minter, that one.
0:30:47 > 0:30:49It's not easy, this. It's hard.
0:30:50 > 0:30:52I'm trying to get the action.
0:30:52 > 0:30:56'Ours might be a bit rough and ready,
0:30:56 > 0:31:00'but Avi and his team bake 2-3,000 a day!'
0:31:01 > 0:31:03That's better.
0:31:03 > 0:31:06Is any cultural significance to the shape of the bagel,
0:31:06 > 0:31:09or is it just round because it's round?
0:31:09 > 0:31:13It's round because it's round. It's not easy to make it square!
0:31:13 > 0:31:15- That's fair enough!- Yes, yes.
0:31:15 > 0:31:18'But there's only one thing I want to know.'
0:31:19 > 0:31:21Avi, whose bagels are better?
0:31:21 > 0:31:23They're not mine.
0:31:23 > 0:31:27They're not mine... That's mine.
0:31:27 > 0:31:28That's mine!
0:31:31 > 0:31:33Here, seven out of ten,
0:31:33 > 0:31:35but I will give you as well seven out of ten.
0:31:36 > 0:31:41- Thank you.- Thank you.- OK.- Stage two. - This is the boiling.
0:31:41 > 0:31:43- We're going to bake-boil the bagel. - We're following you!
0:31:43 > 0:31:46Unfortunately,
0:31:46 > 0:31:49we won't get to cook our bagels, as they have to be chilled overnight.
0:31:52 > 0:31:55What makes a bagel so special is the fact that
0:31:55 > 0:31:57it's boiled in water before it's baked.
0:31:59 > 0:32:01What a great thing to do.
0:32:01 > 0:32:04'Boiling them before they go into the oven gives them
0:32:04 > 0:32:07'that trademark chewy crust, with a slightly denser middle.'
0:32:07 > 0:32:11- Make sure all the bagel is wet. - They are all wet.
0:32:11 > 0:32:15'Once they're cooled, they go into the oven on wooden boards.'
0:32:15 > 0:32:18When you come to a proper bakery like this to buy your bagels,
0:32:18 > 0:32:21you're baking throughout the day, so a customer comes in,
0:32:21 > 0:32:25and wants half-a-dozen bagels, and they've been made within the hour.
0:32:25 > 0:32:27Bagels are always fresh, always on the spot,
0:32:27 > 0:32:29people see how you're baking.
0:32:29 > 0:32:30- You just flip?- Yes.
0:32:30 > 0:32:33After they've had two or three minutes in the oven,
0:32:33 > 0:32:37the bagels have to be flipped over and cooked for ten more.
0:32:37 > 0:32:41That is so satisfying. It's brilliant, isn't it?
0:32:41 > 0:32:45'It's great to see local businesses like this thriving,
0:32:45 > 0:32:48'based on great food that's freshly made.
0:32:48 > 0:32:51'They're the sort of places that keep our high streets alive.'
0:32:52 > 0:32:55Yes!
0:32:55 > 0:33:01'The bagels are ready to eat, and they look delicious. I just love our job!'
0:33:04 > 0:33:07- Perfectly-formed, mate. - Just enough crust, not too much.
0:33:07 > 0:33:10- Look at that.- No crumbs.
0:33:10 > 0:33:12Bouncy, it's beautiful.
0:33:14 > 0:33:17Tear and share.
0:33:17 > 0:33:21Avi, great bagels, man.
0:33:26 > 0:33:29It's great to eat the fresh stuff straight out of the oven,
0:33:29 > 0:33:33but bread is even useful once it's past its best.
0:33:35 > 0:33:39Our final recipe today is a tribute to the great British loaf,
0:33:39 > 0:33:41and the sheer inventiveness of our food heritage.
0:33:44 > 0:33:47It's an autumn twist on a summer fruit pudding,
0:33:47 > 0:33:50an absolute legend of a bread dish.
0:33:52 > 0:33:56Instead of these wet fruits like strawberries, raspberries...
0:33:56 > 0:33:59We love summer pudding, but this has apples, pears,
0:33:59 > 0:34:00plums and blackberries.
0:34:00 > 0:34:04It really is a forager's delight, and it's cheap as chips, this one.
0:34:04 > 0:34:06You start off with a couple of Bramleys.
0:34:06 > 0:34:11Chop them into juicy chunks and pop them in the pan.
0:34:11 > 0:34:14Along with 500 grams of halved and stoned plums,
0:34:14 > 0:34:18and a couple of lovely peeled and sliced pears.
0:34:18 > 0:34:20Summer pudding is an interesting dish.
0:34:20 > 0:34:22I don't know who thought of this,
0:34:22 > 0:34:25but I know in Victorian times, there were references to a pudding
0:34:25 > 0:34:28which the Victorians called hydropathic pudding.
0:34:28 > 0:34:30A bit of a kind of a healthy pud.
0:34:30 > 0:34:33But the first recorded recipe where you actually
0:34:33 > 0:34:36put it together like this was published in 1902.
0:34:36 > 0:34:39But I'm not sure then if it was called summer pudding.
0:34:39 > 0:34:41No, but I think the first reference to it being
0:34:41 > 0:34:45called summer pudding was in a book called the Diner's Dictionary,
0:34:45 > 0:34:48written by a man called John Ayton.
0:34:48 > 0:34:52- Right.- And he referred to it as a summer pudding.
0:34:52 > 0:34:54- When was that?- About 1930s.
0:34:56 > 0:34:59I'm going to bring the rest of the fruit up to temperature.
0:34:59 > 0:35:02And the blackberries, we're going to throw in later on,
0:35:02 > 0:35:06because we want to keep the shape of these, cos they're lovely.
0:35:06 > 0:35:10And we've got a trick to show you how you're going to get it out of the basin,
0:35:10 > 0:35:13without ending up with an unholy mess.
0:35:13 > 0:35:15Yes, it's a good trick, this.
0:35:16 > 0:35:19'To turn the fruity juices into a sticky syrup,
0:35:19 > 0:35:23'chuck in a knob of butter and 200 grams of caster sugar
0:35:23 > 0:35:25'and simmer on a low heat.'
0:35:25 > 0:35:26Eh, look at that!
0:35:26 > 0:35:29Isn't that just gorgeous?
0:35:29 > 0:35:31Now, there's a bit of heat in the pan,
0:35:31 > 0:35:36what I'm going to do is just put the blackberries in at this point.
0:35:36 > 0:35:38And then just give it...
0:35:38 > 0:35:41We're not stirring it, we're just folding it. Do you know what I mean?
0:35:41 > 0:35:44It's going to be lovely, you're going to be able to see the shape
0:35:44 > 0:35:49of all the ingredients you've put in. It's not just going to be a big gloop of fruit.
0:35:49 > 0:35:53That's been on now for about five or six minutes,
0:35:53 > 0:35:57- and look at the juice that's coming out of those fruits.- Good grief!
0:35:57 > 0:36:00- That's not cooking, that's leaking. - Isn't it?- Yeah.
0:36:07 > 0:36:10That basically goes for 15 minutes.
0:36:10 > 0:36:12I think it's gone for 15, hasn't it?
0:36:12 > 0:36:15I think it probably has, mate, yeah.
0:36:15 > 0:36:19What we need to do next is to separate the solid fruit from the syrup,
0:36:19 > 0:36:22because we soak the bread in syrup as we go,
0:36:22 > 0:36:24and we want to pack it with that lovely fruit.
0:36:24 > 0:36:29- That's fantastic, isn't it? - Absolutely gorgeous.
0:36:29 > 0:36:33And just leave that to sit, to make sure that all of those lovely juices
0:36:33 > 0:36:35come out of the fruit.
0:36:35 > 0:36:39Now, really, you can't do much with this until it's gone cold
0:36:39 > 0:36:42and you want it to drain so you've got all of that fruit out.
0:36:42 > 0:36:45So, really, you want to leave this for 20 minutes or so,
0:36:45 > 0:36:49just to do its own thing, just for that juice to naturally come out.
0:36:51 > 0:36:55- Quick cup of tea? - Oh, might as well.- Aye.
0:36:55 > 0:37:00SNORING
0:37:02 > 0:37:05ALARM RINGS
0:37:05 > 0:37:08- Is it ready, do you think? - As ready as it'll ever be.
0:37:08 > 0:37:12Look at that, that's what happens when you milk autumn fruits.
0:37:12 > 0:37:15You need to boil that until it's reduced in volume by half.
0:37:15 > 0:37:20And that will be the most syrupy, fruity, dollop of gorgeousness,
0:37:20 > 0:37:22not seen since Adam bit into the Apple.
0:37:25 > 0:37:28Mr King, I think we're there. Look at that.
0:37:28 > 0:37:31Sticking to the spoon like crude oil to a penguin.
0:37:31 > 0:37:32Look at that.
0:37:32 > 0:37:36'Before you can move on, we've got to cool down the syrup.
0:37:36 > 0:37:38'Another Hairy hint for you -
0:37:38 > 0:37:43'pouring it into a flat dish makes it cool much quicker.'
0:37:44 > 0:37:46'Now, this type of pudding is notorious
0:37:46 > 0:37:49'for being difficult to get out of the bowl in one piece.
0:37:49 > 0:37:53'So our top tip is to line the bowl with cling film,
0:37:53 > 0:37:56'but make sure you oil it first.
0:37:56 > 0:37:59'That way, you can slide the cling film right down to the base.
0:37:59 > 0:38:03'Leave plenty over, because we're going to overlap that on the top.'
0:38:03 > 0:38:07- This is the good bit, now. - The build.- The build.
0:38:09 > 0:38:11'And for the build, it's all about one thing.'
0:38:11 > 0:38:12The bread.
0:38:12 > 0:38:16It can be stale, it can be cheap, it can be nasty,
0:38:16 > 0:38:18it's still bread and it works great for this.
0:38:18 > 0:38:22You might have noticed the bottom of the basin is circular,
0:38:22 > 0:38:25so, therefore, we need a circle of bread for the bottom.
0:38:25 > 0:38:27Now, we need to dip this in the syrup.
0:38:27 > 0:38:31We don't want to soak it in the syrup. It's like flick and dip.
0:38:31 > 0:38:36One, two. This is the brilliant thing to do with the family.
0:38:36 > 0:38:40You know, kids can see the pudding being created and crafted.
0:38:40 > 0:38:43Yeah, cos they can get it all over their new T-shirts.
0:38:44 > 0:38:46'Luckily, Dave's dressed for the occasion.
0:38:48 > 0:38:51'Now we've got the top in, we need to build the sides.
0:38:51 > 0:38:55'Cut rectangles from the bread, dip them in the syrup
0:38:55 > 0:38:59'and place them round the bowl, making sure they overlap.'
0:39:02 > 0:39:05- Now, the fruit. - That looks beautiful.- Doesn't it?
0:39:05 > 0:39:09Just put that... Oh, yes, man.
0:39:09 > 0:39:12Now, just push it in all the corners, you know,
0:39:12 > 0:39:14of those overlapping bread pieces.
0:39:14 > 0:39:18But I prefer this to a summer pudding.
0:39:18 > 0:39:21I like the apples and pears. It's a bit more substantial.
0:39:21 > 0:39:23That is going to be gorgeous.
0:39:23 > 0:39:25It's just perfect.
0:39:26 > 0:39:27'Once it's filled,
0:39:27 > 0:39:30'we like to be really tidy and use a plate
0:39:30 > 0:39:33'to cut perfect little segments for the base.'
0:39:34 > 0:39:37Oh! Happy days, Kingy.
0:39:37 > 0:39:40Four of those, we've got a perfect base to our autumn pudding.
0:39:43 > 0:39:48Each segment has to overlap slightly to make sure you're sealing in
0:39:48 > 0:39:51all that fruity goodness.
0:39:51 > 0:39:57- Isn't that lovely?- Beautiful. Right, erm, wrap it up, mate?- I think so.
0:39:58 > 0:40:01Wrap the clingfilm carefully over the base.
0:40:01 > 0:40:04What we want to do is, we want a nice seal.
0:40:04 > 0:40:08And this needs to go in the fridge for about 12 hours,
0:40:08 > 0:40:09overnight's great.
0:40:09 > 0:40:13It's going to, kind of, just coagulate in this big fruity mass.
0:40:13 > 0:40:16So, to do that, rather like you would do with a patty, or a brawn,
0:40:16 > 0:40:18or a ham, we press it.
0:40:18 > 0:40:19So, there's a plate.
0:40:19 > 0:40:22You can use a house brick covered in foil,
0:40:22 > 0:40:25you can use a can of beans, or, indeed, a seven-pound weight
0:40:25 > 0:40:29is perfect. Into the fridge until tomorrow.
0:40:39 > 0:40:42BIRDSONG
0:40:44 > 0:40:47'Our autumn pudding has been in the fridge for 15 hours,
0:40:47 > 0:40:52'and now, it's the moment of truth.'
0:40:52 > 0:40:54'We need to get it safely out of the dish.'
0:40:55 > 0:41:00Carefully peel back the clingfilm, don't disrupt the form.
0:41:00 > 0:41:04- Oh, it's lovely, this.- Oh, it is.
0:41:04 > 0:41:08'When you're ready, hold a plate over the pudding, and flip it over.'
0:41:08 > 0:41:09Are you ready?
0:41:11 > 0:41:12'It's the tricky bit, this.'
0:41:12 > 0:41:16DRUMROLL
0:41:16 > 0:41:17Thank you.
0:41:20 > 0:41:24- Hold on.- Yes.- Be nice, and come out.
0:41:24 > 0:41:28I'll hold the clingfilm, you take the bowl.
0:41:28 > 0:41:29DRUMROLL
0:41:34 > 0:41:36CYMBAL CRASH
0:41:36 > 0:41:38Oh, look at that!
0:41:40 > 0:41:45- You all right, have you hurt yourself?- I'm in lurve!
0:41:45 > 0:41:46THAT is an autumn pudding.
0:41:46 > 0:41:52MUSIC: "You're the First, the Last, My Everything" by Barry White
0:41:53 > 0:41:57That's made from wonderful British fruits,
0:41:57 > 0:42:00old bread and a bit of native wit.
0:42:00 > 0:42:05- Now, a wedge of that with cream, what could be better?- Nothing.
0:42:05 > 0:42:08- That is beautiful. - Oh, the anticipation.
0:42:08 > 0:42:11Look at that, that's a proper British treat.
0:42:11 > 0:42:17And dressed with beautiful fresh British cream.
0:42:26 > 0:42:30That's full, it just fills your mouth full of flavour and fruitiness, doesn't it?
0:42:30 > 0:42:34Yeah. It's a wonderful harvest festival on your tonsils.
0:42:35 > 0:42:40It's great taking a British classic and giving it a seasonal twist.
0:42:40 > 0:42:43What better way to use some bread you've got left over
0:42:43 > 0:42:45than in a dessert like this?
0:42:50 > 0:42:53You can't go wrong, man.
0:42:53 > 0:42:57Where would we be without bread?
0:42:57 > 0:43:03Our tastes may have changed over the years, but bread is still the foundation of our everyday grub.
0:43:03 > 0:43:08It offers something for everyone, whether it's in fancy rolls,
0:43:08 > 0:43:12a humble loaf, or simple desserts,
0:43:12 > 0:43:16it's an essential part of British food.
0:43:16 > 0:43:18And if you want to know more,
0:43:18 > 0:43:20visit...
0:43:23 > 0:43:27..to discover some amazing facts about the history of food.
0:43:27 > 0:43:31And to find out how to cook up tonight's recipes.
0:43:49 > 0:43:51Subtitles by Red Bee Media Ltd
0:43:51 > 0:43:53E-mail subtitling@bbc.co.uk