0:00:03 > 0:00:07You know, we believe that Britain has the best food in the world.
0:00:07 > 0:00:10Not only can we boast fantastic ingredients...
0:00:10 > 0:00:14- Oh, there you go! Look at them!- Isn't that fantastic?
0:00:14 > 0:00:17- 'Outstanding food producers...' - Oh, look at that.
0:00:17 > 0:00:19'..and innovative chefs...
0:00:19 > 0:00:22'But we also have an amazing food history.'
0:00:22 > 0:00:25Oh, wow!
0:00:25 > 0:00:29Don't eat them like that. You'll break your teeth.
0:00:29 > 0:00:31During this series,
0:00:31 > 0:00:35we're going to be taking you on a journey into our culinary past.
0:00:35 > 0:00:37Everything's ready, so get cracking.
0:00:37 > 0:00:39'We'll explore its revealing stories.'
0:00:39 > 0:00:41Wow!
0:00:41 > 0:00:44'And meet the heroes that keep our food heritage alive.'
0:00:44 > 0:00:48It's a miracle what comes out of the oven.
0:00:48 > 0:00:51'And of course be cooking up a load of dishes
0:00:51 > 0:00:54'that reveal our foodie evolution.'
0:00:54 > 0:00:56Look at that. That's a proper British treat.
0:01:00 > 0:01:03We have a taste of history.
0:01:05 > 0:01:08- Quite simply... - BOTH: The best of British!
0:01:25 > 0:01:28Today, we're celebrating the most British of customs,
0:01:28 > 0:01:30afternoon tea.
0:01:30 > 0:01:34In the last several hundred years, tea has gained its rightful place
0:01:34 > 0:01:35as our national drink.
0:01:35 > 0:01:37Add cakes and sandwiches to the mix,
0:01:37 > 0:01:40and you have the perfect combination.
0:01:40 > 0:01:44In this show, we'll be rustling up an afternoon tea delight,
0:01:44 > 0:01:47blending our very own variety of Camellia Sinensis.
0:01:47 > 0:01:50SLURPING
0:01:50 > 0:01:51That's tea, to you and me.
0:01:51 > 0:01:56And rejoicing in this dining trend that's making a comeback.
0:01:56 > 0:01:59With the likes of Victoria Beckham, Madonna
0:01:59 > 0:02:00and Lady Gaga endorsing it,
0:02:00 > 0:02:03afternoon tea has never been so hip, sweetie!
0:02:03 > 0:02:08Believe it or not, the British love affair with tea started with coffee.
0:02:08 > 0:02:11In 1706, Thomas Twining bought a coffee shop
0:02:11 > 0:02:14right here on The Strand in London.
0:02:14 > 0:02:17Because competition was so fierce between those coffee shops,
0:02:17 > 0:02:19he decided to diversify.
0:02:19 > 0:02:22- Guess what into?- Tea!
0:02:22 > 0:02:23- Fancy a cuppa?- I do.
0:02:30 > 0:02:32- Here you go.- Thank you.
0:02:32 > 0:02:36Tea soon inspired a whole new meal - afternoon tea.
0:02:36 > 0:02:38There's nothing like it.
0:02:38 > 0:02:41A cup of tea, a bit of food and some good conversation.
0:02:41 > 0:02:45You know, afternoon tea, it's a peculiarly British institution.
0:02:45 > 0:02:50I love it. There's nothing like a piece of cake and a good cup of tea.
0:02:50 > 0:02:51Four meals a day.
0:02:51 > 0:02:55- The Hairy Bikers do advocate four meals a day.- Oh, yes.
0:03:00 > 0:03:04And it's an afternoon tea classic that we're cooking up first
0:03:04 > 0:03:06in our best of British kitchen.
0:03:06 > 0:03:10Yes, the Viennese have given us Viennese coffee,
0:03:10 > 0:03:11the Viennese waltz
0:03:11 > 0:03:15and given their name to that melt-in-the-mouth biscuit,
0:03:15 > 0:03:17the Viennese whirl.
0:03:20 > 0:03:24It's something that we're both familiar with from childhood.
0:03:24 > 0:03:27- It was kind of naff, wasn't it? - It was, it was.
0:03:27 > 0:03:30It was a bit naff and I have actually, I must confess,
0:03:30 > 0:03:33a bit of a hang-up about Viennese whirls.
0:03:33 > 0:03:36When I was little, I went to get one
0:03:36 > 0:03:40- and a wasp was on it and it stung us.- Ah!
0:03:40 > 0:03:43I've never eaten a Viennese whirl since, other than the ones we make.
0:03:43 > 0:03:47Start with 250g of plain flour.
0:03:47 > 0:03:49Match the weight of flour
0:03:49 > 0:03:52- with the weight of butter. - Thank you.
0:03:52 > 0:03:55- Just whack it all in. - It's amazing, you know.
0:03:55 > 0:03:57In the mid-19th century, the women would end up
0:03:57 > 0:04:01- with like a 19-inch waist due to the corsetry.- 19 inches?!
0:04:01 > 0:04:06- Completely distorted, yeah.- Oh man, that's wrong. How uncomfortable!
0:04:06 > 0:04:10- Especially when you're trying to eat a Viennese whirl.- Yeah, exactly.
0:04:10 > 0:04:12Corn flour.
0:04:12 > 0:04:16Now ,this is the secret that makes a whirl crumble.
0:04:18 > 0:04:22Yes, because corn flour takes up any moisture. It's dry.
0:04:22 > 0:04:26- Next, icing sugar.- Look at this.
0:04:26 > 0:04:29The only smoking sugar. Prr!
0:04:29 > 0:04:32'So that's 50g of corn flour and 50g of icing sugar.
0:04:32 > 0:04:34'Using icing sugar instead
0:04:34 > 0:04:39'of caster sugar gives you that very fine melt-in-the-mouth texture.'
0:04:39 > 0:04:44And then half a teaspoon of vanilla extract.
0:04:47 > 0:04:51Tsh! Obviously, if you like vanilla, you can use more.
0:04:54 > 0:04:57This is our homage to Madagascar.
0:04:57 > 0:04:59And then you put it on your mixer.
0:05:03 > 0:05:06What's your favourite biscuit, Kingy?
0:05:06 > 0:05:08Ginger snap.
0:05:08 > 0:05:12I love a ginger snap. You cannae whack it. What's yours?
0:05:12 > 0:05:14- The humble digestive.- Do you?- Yeah.
0:05:14 > 0:05:17You know, I like a chocolate digestive,
0:05:17 > 0:05:19but really just a plain digestive.
0:05:19 > 0:05:22Are you a dunker or a biter or a slurper?
0:05:22 > 0:05:25Well, I'm a dunker and then a slurper.
0:05:25 > 0:05:29I like that. You get the firm bit in the middle that it hasn't reached.
0:05:29 > 0:05:31I'm a bit of both.
0:05:31 > 0:05:34I don't actually buy biscuits because I can't be trusted.
0:05:34 > 0:05:36It's a shame, isn't it?
0:05:36 > 0:05:39Hm, that's a lovely little batter, isn't it?
0:05:39 > 0:05:42Look at that. Beautiful.
0:05:42 > 0:05:44Now, the thing is that the Viennese whirl
0:05:44 > 0:05:46is a cake/biscuit of two halves.
0:05:48 > 0:05:51We must have symmetry and the size must be the same,
0:05:51 > 0:05:54or it'll look all wonky when you put them together.
0:05:54 > 0:05:57So what I've done is made this little template like this, you see.
0:05:57 > 0:06:02Obviously the ink's on that side. So I draw around, like so.
0:06:02 > 0:06:06Then what we do is, that batter that Mr Kind has so thoughtfully made,
0:06:06 > 0:06:10you pipe within the perimeters of your template.
0:06:10 > 0:06:14I'm going to put this lovely batter mix
0:06:14 > 0:06:16into a piping bag,
0:06:16 > 0:06:19because that's where batter mix lives.
0:06:19 > 0:06:23Obviously we don't want to pipe onto ink,
0:06:23 > 0:06:25so turn that over and there we have it.
0:06:25 > 0:06:28- Oh, thank you.- You don't have to put it all in at once.
0:06:28 > 0:06:30It's like trying to manhandle a gibbon!
0:06:30 > 0:06:34I've had to do that, you know. Manhandle a gibbon.
0:06:36 > 0:06:38This'll stop it slipping.
0:06:39 > 0:06:43- I didn't want you to run out. - Run out?
0:06:43 > 0:06:46Let's start here, shall we?
0:06:46 > 0:06:49'Start your piping by working from the outside
0:06:49 > 0:06:52'in a circular motion to the centre.'
0:06:52 > 0:06:55# Ah, Vienna. #
0:06:58 > 0:07:02- You little Viennese whirler! - I'm like a machine.
0:07:02 > 0:07:04Like a whirling dervisher.
0:07:04 > 0:07:07- Wooh!- Oh, that's gone...
0:07:07 > 0:07:10That'll be all right, you see, as it'll flatten down as it bakes.
0:07:12 > 0:07:14Now don't worry if you struggle with the piping,
0:07:14 > 0:07:17they'll still look brilliant once they're baked!
0:07:17 > 0:07:22While Dave's doing that, I'm going to get on with the buttercream.
0:07:22 > 0:07:24The buttercream consists of butter, funnily enough,
0:07:24 > 0:07:29icing sugar and a little bit of vanilla extract.
0:07:31 > 0:07:33Put this into a bowl.
0:07:33 > 0:07:36'You need 200g of icing sugar...'
0:07:37 > 0:07:39Then you put butter in, like that.
0:07:39 > 0:07:42'..and 100g of soft butter.'
0:07:44 > 0:07:47A little bit of vanilla extract.
0:07:49 > 0:07:53And then you beat the two together like a good 'un.
0:07:58 > 0:08:00Right... Where's he gone?
0:08:00 > 0:08:03- Oh, yeah.- Bzzz!
0:08:03 > 0:08:07You see, that's me. You see, I have the psyche of a cart horse.
0:08:07 > 0:08:11You know, if it's manual, I'll do it.
0:08:11 > 0:08:13I'll go over there and do it.
0:08:13 > 0:08:1528.
0:08:15 > 0:08:19That will give us 14 completed whirls. Whoo!
0:08:19 > 0:08:24What about that? At the minute, it's like breadcrumbs.
0:08:24 > 0:08:26But believe you me, it'll go.
0:08:27 > 0:08:29There we are. You see?
0:08:31 > 0:08:35So we put those into a pre-heated oven at 170C
0:08:35 > 0:08:38for 12 to 15 minutes until they're lovely and golden.
0:08:40 > 0:08:42Whoo!
0:08:44 > 0:08:48We Brits love a biscuit. A hot drink and a biccy
0:08:48 > 0:08:50is still an unrivalled partnership.
0:08:50 > 0:08:54Last year alone, over £2 billion worth of biscuits,
0:08:54 > 0:08:57cookies and crackers were sold in the UK.
0:08:57 > 0:09:01Wow! The name biscuit comes from the Latin panis biscoctus,
0:09:01 > 0:09:03meaning bread twice cooked,
0:09:03 > 0:09:06and we were making them in this country by the Middle Ages.
0:09:06 > 0:09:09In the 19th Century,
0:09:09 > 0:09:13several new businesses including McVitie, Huntley & Palmer,
0:09:13 > 0:09:17and Peek Frean, laid the foundations of the modern biscuit industry.
0:09:17 > 0:09:21And chocolate-covered biscuits became big business after World War Two.
0:09:21 > 0:09:24But biscuits aren't the comfy treat we think they are.
0:09:24 > 0:09:27Oh no, there's definitely a dark side to the humble biscuit.
0:09:27 > 0:09:30EVIL LAUGH
0:09:30 > 0:09:34- Did you know that biscuits can be dangerous?- You're joking!
0:09:34 > 0:09:36There's a survey been done.
0:09:36 > 0:09:38A third of all adults claim to have been scalded
0:09:38 > 0:09:42fishing out the remnants of a dunked, fallen biscuit.
0:09:42 > 0:09:43- Really?- Yes.
0:09:43 > 0:09:47Did you know that 28% of them
0:09:47 > 0:09:50choked on crumbs?
0:09:50 > 0:09:53Did YOU know that one in ten
0:09:53 > 0:09:56have broken a tooth or a filling
0:09:56 > 0:09:59whilst biting into a biscuit?
0:09:59 > 0:10:00No.
0:10:01 > 0:10:04Well, did YOU know
0:10:04 > 0:10:09another 3% have poked themselves in the eye?
0:10:09 > 0:10:10How very clumsy.
0:10:11 > 0:10:13Did YOU know...
0:10:13 > 0:10:14SI STARTS LAUGHING
0:10:14 > 0:10:17..that 7% claimed to have been injured or bitten
0:10:17 > 0:10:21by a pet or a wild animal whilst holding a biscuit in their hand?
0:10:21 > 0:10:24It's a funny old world, the biscuit.
0:10:27 > 0:10:30- I think it's time.- Oh, yes. - Oh, you beauties!
0:10:32 > 0:10:35Ooh, look at them.
0:10:35 > 0:10:37Oh, they're gorgeous, man.
0:10:37 > 0:10:41Now, they need to cool on the trays for five minutes.
0:10:41 > 0:10:43Then we move them to a cooling rack.
0:10:47 > 0:10:49They're Viennese whirls like no other.
0:10:49 > 0:10:52- There you are, my dear fellow. - Thank you, dear heart.
0:10:52 > 0:10:56As Viennese whirls go, Strauss would have loved them.
0:10:56 > 0:10:58- A little knife?- Thank you.
0:10:58 > 0:11:02'After five minutes, place the whirls onto the cooling rack,
0:11:02 > 0:11:03'bottom side up.'
0:11:03 > 0:11:06Don't mess with them too much, because they're so crumbly.
0:11:06 > 0:11:09You don't want to lose that lovely definition you have
0:11:09 > 0:11:10on the other side.
0:11:10 > 0:11:13'Next, spoon the buttercream mixture into a piping bag
0:11:13 > 0:11:16'fitted with a large star nozzle.'
0:11:16 > 0:11:19It looks like Nora Batty's tights, doesn't it?
0:11:19 > 0:11:21- Ready for action, sir. - Thank you.
0:11:21 > 0:11:25Now, how does Bob Marley like his Viennese whirls?
0:11:25 > 0:11:26Jam in!
0:11:26 > 0:11:28MUSIC: "Jammin" by Bob Marley
0:11:37 > 0:11:39# I hope you like jam in, too. #
0:11:41 > 0:11:46Look at that. That is a Viennese whirl.
0:11:46 > 0:11:49If you're a whirl, you might as well be a whirl
0:11:49 > 0:11:51that's well dressed up for the party.
0:11:53 > 0:11:56Check out those whirls, man!
0:11:56 > 0:11:58- Do you want to try one?- Oh, aye.
0:11:58 > 0:12:02Whether it's from Ventnor or Vienna, they're smashing.
0:12:05 > 0:12:07Mm.
0:12:07 > 0:12:10See if you can do it without licking your lips.
0:12:10 > 0:12:11No.
0:12:12 > 0:12:14Oh, lovely.
0:12:15 > 0:12:19Oh, very good. They just disappear, don't they?
0:12:19 > 0:12:20- Yeah.- Mm.
0:12:20 > 0:12:24And for a bit of variation, instead of buttercream and jam,
0:12:24 > 0:12:28try dipping one half of each biscuit in dark chocolate.
0:12:28 > 0:12:30Ooh, delish-ioso!
0:12:30 > 0:12:33Now, you may have heard that green is the new black.
0:12:33 > 0:12:36And staying in is the new going out.
0:12:36 > 0:12:40But did you know that afternoon tea is the new lunch?
0:12:40 > 0:12:43There's nothing our nation loves more than a good old cuppa.
0:12:43 > 0:12:46Especially when it comes with cake!
0:12:46 > 0:12:49Aye, and in the heart of our bustling capital city,
0:12:49 > 0:12:52this most British of customs has been enjoying
0:12:52 > 0:12:53something of a revival.
0:12:53 > 0:12:57Top London Chef, Paul Bates, is in charge of afternoon teas
0:12:57 > 0:13:00at this upmarket hotel on Park Lane.
0:13:00 > 0:13:02It's almost like a celebration.
0:13:02 > 0:13:04A nice, delicate meal midway through the afternoon.
0:13:04 > 0:13:08It's nice, petite things. Lovely flavours, different textures
0:13:08 > 0:13:10and different sensations, you know.
0:13:10 > 0:13:13It's a sort of diluted dinner, for want of a better description.
0:13:13 > 0:13:17It should be all contrasting ingredients.
0:13:17 > 0:13:20Paul's elegant menu will be sampled by two of Britain's
0:13:20 > 0:13:24most dedicated afternoon tea enthusiasts.
0:13:24 > 0:13:28Keith Newton is a connoisseur who runs a website devoted to
0:13:28 > 0:13:32reviving the popularity of this unique national pastime.
0:13:32 > 0:13:36Afternoon tea offers a little bit of decadence and indulgence.
0:13:36 > 0:13:40A little bit of luxury. It's an affordable luxury, I think.
0:13:40 > 0:13:43It's something that anybody can do.
0:13:43 > 0:13:46For a couple of hours, a five-star hotel can be yours
0:13:46 > 0:13:49for the price of a cup of tea, though a bit more expensive.
0:13:49 > 0:13:52His dining companion is poet Elizabeth Darcy Jones,
0:13:52 > 0:13:56who dedicates her writing to the charms of British tea.
0:13:56 > 0:13:59It's an event where people can come together and be inspired,
0:13:59 > 0:14:01sustained and,
0:14:01 > 0:14:04I think, there's an intimacy.
0:14:04 > 0:14:07It's said that wherever she is in the world,
0:14:07 > 0:14:09the Queen always stops for tea.
0:14:09 > 0:14:13- REPORTER:- Inside, to soothe any strains,
0:14:13 > 0:14:16there was a leisurely tea-sampling with musical backing.
0:14:16 > 0:14:20Tea in Britain is so much more than a mere drink.
0:14:20 > 0:14:23It's a way of life, Dave. The lifeblood of our nation,
0:14:23 > 0:14:26almost a religion.
0:14:26 > 0:14:28Tea arrived in Britain in 1659.
0:14:28 > 0:14:32So tea in the early days is a luxury item.
0:14:32 > 0:14:34It's come from an exotic place.
0:14:34 > 0:14:38It's come from China. The Chinese have a monopoly on tea.
0:14:38 > 0:14:41Britain puts a complete blockade on Chinese tea
0:14:41 > 0:14:43and starts to grow tea in India.
0:14:43 > 0:14:46And because India is ruled by the British, it becomes a British thing
0:14:46 > 0:14:49and people think of tea as a British commodity,
0:14:49 > 0:14:51grown by the British, for the British.
0:14:51 > 0:14:54It's not until the end of the 18th century
0:14:54 > 0:14:56that the masses start to be able to afford it.
0:14:56 > 0:15:00So the poor people, as well as the rich people, can start to enjoy tea.
0:15:00 > 0:15:04Despite tea being a fashionable drink in the 18th century,
0:15:04 > 0:15:07afternoon tea didn't exist
0:15:07 > 0:15:09until around 1840.
0:15:09 > 0:15:12It was invented by Queen Victoria's lady-in-waiting,
0:15:12 > 0:15:16the 7th Duchess of Bedford, who complained of a sinking feeling
0:15:16 > 0:15:19in the afternoon, otherwise known as hunger.
0:15:19 > 0:15:21In those days, there was a long gap
0:15:21 > 0:15:25between what was a light luncheon and dinner at eight,
0:15:25 > 0:15:27- so people would get a bit peckish. - I know how they feel!
0:15:27 > 0:15:30Hence the Duchess took an afternoon cup of tea,
0:15:30 > 0:15:33served with a light snack, in her boudoir.
0:15:33 > 0:15:35The Duchess of Bedford starts to take afternoon tea
0:15:35 > 0:15:39and invites friends along. She's a friend of Queen Victoria
0:15:39 > 0:15:42and once afternoon tea gets the endorsement of Queen Victoria,
0:15:42 > 0:15:46it takes off. All of society wants to take afternoon tea
0:15:46 > 0:15:49and people start to have not just intimate tea parties,
0:15:49 > 0:15:52they start to have big tea parties, like 200 people.
0:15:52 > 0:15:55But at the end of the 19th century and early 20th century,
0:15:55 > 0:15:58tea shops take off in a big, big way.
0:15:58 > 0:16:02And for the first time, women can go out without a male escort.
0:16:02 > 0:16:05They can go out and they can meet lady friends.
0:16:05 > 0:16:07There's something about taking afternoon tea,
0:16:07 > 0:16:11when it's us girls all together, that there's a sort of freedom.
0:16:11 > 0:16:14I'm sure there's just a hint of that coming through history, you feel.
0:16:14 > 0:16:17"Yes, we can go and have tea together. We can go out
0:16:17 > 0:16:22"and talk about things that actually we wouldn't talk about elsewhere."
0:16:22 > 0:16:25Tea may have an illustrious history,
0:16:25 > 0:16:30but Paul hopes to bring a bit of 21st century flair to the table.
0:16:31 > 0:16:33Freshly creamed horseradish,
0:16:33 > 0:16:37and then we have our rarely cooked roast beef, English beef,
0:16:37 > 0:16:40and that's finished off with a little bit of celery cress.
0:16:40 > 0:16:42You can twist it so far,
0:16:42 > 0:16:46but at the end of the day there's an expectation about afternoon tea.
0:16:46 > 0:16:49People don't want to have curry-flavoured chicken, for example.
0:16:49 > 0:16:51You have to stick with the classics.
0:16:51 > 0:16:54There's nothing more British or classic than afternoon tea.
0:16:54 > 0:16:57Smoked salmon. Same supplier as the cream.
0:16:57 > 0:17:00Here, what's that he's got there?
0:17:00 > 0:17:03That's cucumber linguine, Si. Ooh! Proper posh, innit?
0:17:03 > 0:17:07They expect luxury ingredients, so we have the ultimate here, caviar.
0:17:07 > 0:17:10Caviar on top.
0:17:10 > 0:17:13We have cocktail prawns, then we have lobster.
0:17:13 > 0:17:14Scottish lobster, nice tail.
0:17:14 > 0:17:17This goes on top of the prawns, like so.
0:17:17 > 0:17:21You can see it's not two bits of bread slapped together, you know.
0:17:21 > 0:17:22It does take some time to do.
0:17:22 > 0:17:26It will please the traditionalists and also please the people
0:17:26 > 0:17:29that are looking for something a little bit more adventurous.
0:17:29 > 0:17:32I'm not suggesting their faces light up and it changes their world,
0:17:32 > 0:17:34but I think it just lifts people a little bit.
0:17:34 > 0:17:38D'ya think it'll be too modern for our afternoon tea connoisseurs?
0:17:38 > 0:17:42Yeah, Elizabeth does strike me as a traditionalist.
0:17:42 > 0:17:47I really hope we're going to keep one or two of the classic things.
0:17:47 > 0:17:51Looking at the menu, it looks as if we are, which is a great delight.
0:17:51 > 0:17:54It can be modern. There's a venue in London that has a DJ
0:17:54 > 0:17:55during afternoon tea.
0:17:55 > 0:17:57SHE GROANS
0:17:57 > 0:17:59- I've been there myself. - Does it work?
0:17:59 > 0:18:01It does, because the music is...
0:18:01 > 0:18:04It's slightly louder than background music,
0:18:04 > 0:18:07but not so loud that you can't talk.
0:18:07 > 0:18:10It's a young crowd who are going for afternoon tea
0:18:10 > 0:18:12before perhaps going out in the evening.
0:18:12 > 0:18:15So there's definitely a place for a modern afternoon tea.
0:18:15 > 0:18:18While Keith and Elizabeth ponder the menu,
0:18:18 > 0:18:21let's take a look at some etiquette do's and don'ts.
0:18:21 > 0:18:25Firstly, milk goes in after the tea.
0:18:25 > 0:18:27That's how the Queen takes her cuppa.
0:18:27 > 0:18:31Ooh, it's a bit of a controversial one, Dave. Much debate over it.
0:18:31 > 0:18:34Well, raising a pinkie is definitely a big no-no.
0:18:34 > 0:18:37It's considered a pretence to good manners,
0:18:37 > 0:18:40- indicating the owner doesn't have any.- Call the tea police!
0:18:40 > 0:18:43The correct order when eating afternoon tea
0:18:43 > 0:18:47is to eat savouries first, sco-o-ones next and sweets last.
0:18:47 > 0:18:49It's scones, man!
0:18:49 > 0:18:53You say scones, I say sco-o-ones!.
0:18:53 > 0:18:54Yeah, yeah, whatever!
0:18:54 > 0:18:57As it's traditional for the gent to do the pouring,
0:18:57 > 0:18:59Keith, you can be mother.
0:18:59 > 0:19:00Oh, goodness.
0:19:01 > 0:19:06In a way, I know the food is taking centre stage,
0:19:06 > 0:19:10but the tea is also taking its place.
0:19:10 > 0:19:13It looks the part and the first hurdle is to make sure
0:19:13 > 0:19:16that it looks the part. It certainly looks the part.
0:19:16 > 0:19:19It certainly lives up to expectations from reading the menu.
0:19:19 > 0:19:20I'm impressed.
0:19:20 > 0:19:22I love the detail on the top,
0:19:22 > 0:19:26the little flourish of white chocolate and raspberry,
0:19:26 > 0:19:29so I think there's something for everybody in there.
0:19:29 > 0:19:32Definitely a feast for the eye
0:19:32 > 0:19:35and I know what I want to taste already.
0:19:37 > 0:19:40There's something underneath here. I think it's horseradish.
0:19:40 > 0:19:42All my favourites.
0:19:42 > 0:19:44Mm, delicious.
0:19:44 > 0:19:48There's a nod here to tradition, egg and cress.
0:19:48 > 0:19:52- It's a cut above your average afternoon tea.- That goes together really, really well.
0:19:52 > 0:19:55- I'm extremely pleased with it. - Quintessentially English.
0:19:55 > 0:19:57Let's be proud of it.
0:19:57 > 0:20:03- Good afternoon. How did we do? - Paul's escaped the kitchen to hear the verdict.
0:20:03 > 0:20:09- I did enjoy it very, very much indeed.- Absolutely exquisite, it has exceeded my expectations.
0:20:09 > 0:20:12- So you'll come back then? - I think so, I think so!
0:20:12 > 0:20:16After nearly two centuries, the afternoon tea is evolving and winning new fans.
0:20:16 > 0:20:20And it still, as always, epitomises elegance.
0:20:22 > 0:20:26But no afternoon tea would be complete without, well, tea!
0:20:26 > 0:20:29It's the nation's favourite hot beverage.
0:20:29 > 0:20:32During the first World War, it was considered
0:20:32 > 0:20:36so essential that the government took over tea importation,
0:20:36 > 0:20:39conscious that it was vital to the nation's morale.
0:20:39 > 0:20:43Today, the UK is the largest market for exported tea in the world.
0:20:48 > 0:20:52We're on our way to Andover in Hampshire, and we're gasping for a cuppa!
0:20:52 > 0:20:57Luckily for us, we've been invited to a tea tasting by the master blenders at Twinings.
0:20:57 > 0:20:59I hope they've got the kettle on!
0:21:00 > 0:21:03Fewer things have a richer history than tea.
0:21:03 > 0:21:08In fact, tea is the history of Britain in a cup.
0:21:08 > 0:21:13Us Brits drink 60.2 billion cups of tea every year.
0:21:13 > 0:21:18And here, tea tasters get through 600 cups of tea a day!
0:21:18 > 0:21:22It may not look it, but tea tasting is a very exact science.
0:21:22 > 0:21:23SLURPING
0:21:33 > 0:21:37- What's your favourite tea? - Well, tea.
0:21:40 > 0:21:45- What do I do now?- Wait six minutes precisely for it to infuse.
0:21:45 > 0:21:48- Does anybody talk? - No, it's serious.
0:21:48 > 0:21:49ALARM RINGS
0:21:52 > 0:21:55Twinings Chief Development Taster, Mike Wright, has kindly
0:21:55 > 0:21:59stepped in to guide us through the highly skilled art of tea tasting.
0:22:00 > 0:22:05OK, what we've got here is a whole load of different teas
0:22:05 > 0:22:08that we're going to get you to taste.
0:22:08 > 0:22:11They're all of different origins, different flavours,
0:22:11 > 0:22:12different styles of tea.
0:22:12 > 0:22:17This is just a brief summary of the different tastes you can get.
0:22:17 > 0:22:19There's some I recognise, but others I don't.
0:22:19 > 0:22:24I think the whole convention and traditions of this is fantastic, I haven't seen that before.
0:22:24 > 0:22:28They have to get the tea exactly right, it has to be made in exactly the right way.
0:22:28 > 0:22:32The water has to be fresh, it has to be oxygenated,
0:22:32 > 0:22:35it has to be brewed exactly at the right time,
0:22:35 > 0:22:38so just as it boils you have to pour it.
0:22:38 > 0:22:41If you boil for too long, the tea becomes dull and flat.
0:22:41 > 0:22:46So you guys, really, as a team, are like the sommeliers of tea.
0:22:46 > 0:22:51We are trained for five years at least, and to be honest,
0:22:51 > 0:22:55I've been working at Twinings for 24 years and you never stop learning.
0:22:55 > 0:22:58Every tea, when it's made, will taste different
0:22:58 > 0:23:02according to the weather conditions, according to when the monsoon arrives,
0:23:02 > 0:23:05how much sun they've had and whether it's been dry.
0:23:05 > 0:23:08So you can never rely on one tea to be exactly the same,
0:23:08 > 0:23:11day in, day out. It will change constantly,
0:23:11 > 0:23:15so we have to ensure that the customer gets exactly the same every time,
0:23:15 > 0:23:17and that's what the blending skills are about.
0:23:17 > 0:23:19That's like an artist's pallet!
0:23:19 > 0:23:23It's only when you see tea like that you realise how different the colours are.
0:23:25 > 0:23:29Every time we make a blend of tea we have to make a hand blend first of all,
0:23:29 > 0:23:33so we use the actual teas that go into the manufactured blend.
0:23:33 > 0:23:38- And every single one of these tins...- Good grief!- Holds a blend.
0:23:38 > 0:23:43- So everything is traceable. - Can I open one?- Yes, please do.
0:23:43 > 0:23:47And that's the secret recipe, so it will have all the estates that went into it.
0:23:47 > 0:23:52- Everything is traceable.- D'you know what? I'm dying for a cup of tea.
0:23:52 > 0:23:56- Yeah.- Do you have your very own tasting spoon? - We have our own tasting spoon.
0:23:56 > 0:24:01- Nobody would ever breathe on it! - What a privilege!- You are now an official slurper.- Excellent.
0:24:01 > 0:24:03This first one is a white tea.
0:24:03 > 0:24:07So this is probably the least most manufactured tea.
0:24:07 > 0:24:11- Huge leaves.- Huge leaves, because it's made of the bud, and the top two leaves are
0:24:11 > 0:24:13the most tender part of the plant.
0:24:13 > 0:24:17They make this tea by, normally, sun drying.
0:24:17 > 0:24:21So it has a very gentle oxidation, so it has a very light,
0:24:21 > 0:24:22delicate flavour.
0:24:22 > 0:24:26Presumably it's very expensive if it's that labour intensive.
0:24:26 > 0:24:31It's incredibly expensive, the best teas are made in Zhejiang in China, or maybe Fujian.
0:24:33 > 0:24:36It's got this gorgeous, delicate tea.
0:24:36 > 0:24:38SLURPING
0:24:39 > 0:24:44- Some people say it has a sort of a peachy flavour.- Right.
0:24:44 > 0:24:47So then we've got gunpowder.
0:24:47 > 0:24:52They thought the tea looked rather like gunpowder, so it's very shotty, quite well rolled.
0:24:52 > 0:24:59- Yeah. Gunpowder. Same spoon, do you have to...?- Yeah, just carry on.
0:24:59 > 0:25:01SLURPING
0:25:02 > 0:25:05Both black and green tea come from the same plant,
0:25:05 > 0:25:09and it's about the processing of the tea that changes the flavour.
0:25:09 > 0:25:14So fresh on your mouth, though. I don't drink enough China tea.
0:25:14 > 0:25:16People seem to be a little apprehensive, and maybe
0:25:16 > 0:25:20the name puts them off or they think, "Oh, that's that posh tea."
0:25:20 > 0:25:23But actually, it's just another type of tea,
0:25:23 > 0:25:26and people should just try different types of tea, you know, be brave.
0:25:26 > 0:25:30- Britain loves tea, and thank God for that.- Absolutely!
0:25:30 > 0:25:32Let's try the jasmine.
0:25:32 > 0:25:34Now it's time for us to have a go ourselves.
0:25:34 > 0:25:39Can we Hairy Bikers turn our culinary hand to tea blending?
0:25:39 > 0:25:41SLURPING
0:25:41 > 0:25:47- Two parts.- Hmm. - Samosa Oolong, times two.- Oooh!
0:25:47 > 0:25:51The sapphire is going to bring it to life,
0:25:51 > 0:25:55give it a distinctive character never before seen in the tea world.
0:25:55 > 0:25:57But then a touch of Yunan for class.
0:25:57 > 0:26:01At the moment, it looks like something Alan Titchmarsh would grow!
0:26:01 > 0:26:05- What a wonderful, wonderful thing to do.- Make your own tea.
0:26:05 > 0:26:09Just maybe, this is the missing link in the tea world.
0:26:09 > 0:26:12- Exactly, you never know. - This is the new Earl Grey.
0:26:12 > 0:26:16- I tell you what, if it is, you'll have to buy it from us. - You want the rights.
0:26:16 > 0:26:21I know it's your tea, and we're here as a guest, but, yeah!
0:26:21 > 0:26:24- OK, OK, we can do that. - Are you excited?- Yeah!
0:26:26 > 0:26:30- What's your favourite tea? - Darjeeling.- Darjeeling.
0:26:30 > 0:26:33I've got Darjeeling first flush as my base tea.
0:26:33 > 0:26:38The only slight, off the wall kind of thing that I had in MY head
0:26:38 > 0:26:43was the Lady Grey, because I quite like a blossomy flavour.
0:26:43 > 0:26:47- I think you're showing your feminine side here.- Really?- Mm-hmm.
0:26:48 > 0:26:53- Well...- He was having pink macaroons down in the shop!- They were nice!
0:26:54 > 0:26:56What's your speciality?
0:26:56 > 0:26:59At the moment, I'm working on product development.
0:26:59 > 0:27:04So, any new blends around the world... Including these,
0:27:04 > 0:27:07- you know, this could be it. - Paradise in a cup!
0:27:07 > 0:27:11Did you see what he did there? He giggled under his breath!
0:27:11 > 0:27:14That's just happiness at being with you. Shall we get our spoons?
0:27:14 > 0:27:18Shall I get our spoons? 'And it's Dave's tea up first.'
0:27:18 > 0:27:20SLURPING
0:27:23 > 0:27:28- You can certainly get the smokiness of the Lapsang in.- Yeah.
0:27:28 > 0:27:32The colour is very pleasant, it's sort of an amber colour, very clear.
0:27:32 > 0:27:35Yeah! There's nothing wrong with that, is there?
0:27:35 > 0:27:39- That's all right, that, Dave. - It shouldn't work, but it has.
0:27:39 > 0:27:43- The Lapsang gives it that sort of robustness.- It's nicely balanced.
0:27:43 > 0:27:45That's what I thought, just a hint of Lapsang,
0:27:45 > 0:27:49- because Lapsang on its own can be quite a kick in the cojones. - It's a strong tea.
0:27:53 > 0:27:56You get lots of citrus on that, don't you?
0:27:57 > 0:28:02Actually, the Assam gives it a little bit of body. I mean, that works well.
0:28:02 > 0:28:04- That's lovely. - Take some milk?- Yes please.
0:28:07 > 0:28:11- As we're British.- That's green, dude!- It is an interesting colour!
0:28:22 > 0:28:27- It's not fabulous, that.- No, it's not!- It's not the best, that, no.
0:28:29 > 0:28:32How come I get covered in it, what is that?
0:28:35 > 0:28:37Nice cuppa, that one!
0:28:37 > 0:28:38LAUGHTER
0:28:38 > 0:28:43I think both of them are best drunk without milk.
0:28:43 > 0:28:46Do you think any of them have commercial possibilities?
0:28:46 > 0:28:50I think we'd have to put some serious consideration into that.
0:28:50 > 0:28:53I'm going to go out and buy myself some of the white teas,
0:28:53 > 0:28:58the Formosa Oolong, the big leafed kind of China teas.
0:28:58 > 0:29:01- Keep it simple.- Yeah, it's lovely, - It'd be nice, I love that.
0:29:01 > 0:29:05That white tea is fantastic. The great British tradition that is tea.
0:29:05 > 0:29:08- And very proud of it we are, too. - Absolutely.
0:29:08 > 0:29:09That is a peculiar colour!
0:29:12 > 0:29:15With our thirst well and truly quenched,
0:29:15 > 0:29:20it's time to pay tribute to a key ingredient of the afternoon tea - the good old fashioned sarnie!
0:29:27 > 0:29:30In Britain, we consume over 11 billion sandwiches every year.
0:29:30 > 0:29:34Whether it's a gourmet delight or a curled up crust
0:29:34 > 0:29:38from the chiller cabinet, it's the ultimate in convenience food.
0:29:38 > 0:29:41You don't even have to stop what you're doing to eat one.
0:29:41 > 0:29:46Britain's most popular food, let me show you how to make the most popular snack food.
0:29:46 > 0:29:51Piece of bread, a piece of cheese, another piece of bread, voila. Sandwich.
0:29:51 > 0:29:53BOTH: Philistine!
0:29:53 > 0:29:57Legend has it that lazy aristocrat John Montagu,
0:29:57 > 0:30:01the 4th Earl of Sandwich, invented the sarnie in 1762.
0:30:01 > 0:30:04Now, Montagu was a hardened gambler,
0:30:04 > 0:30:08who wagered for hours at a time, refusing even to stop for meals.
0:30:08 > 0:30:14It is said that he asked his valet to bring him "meat betwixt two slices of bread,"
0:30:14 > 0:30:17allowing him to continue playing cards.
0:30:17 > 0:30:18The sarnie had arrived.
0:30:18 > 0:30:24Whether Montagu was responsible or not, the sandwich was bound to have
0:30:24 > 0:30:29been dreamt up by a hungry bloke too preoccupied to feed himself properly.
0:30:29 > 0:30:32Since then, it has been central to any roadside picnic.
0:30:32 > 0:30:37- A buffet table mainstay.- And the backbone of any packed lunch.
0:30:37 > 0:30:39Today, I'm going to give him cottage cheese,
0:30:39 > 0:30:43which I shall mix with a little hard cheese,
0:30:43 > 0:30:45just to give it a little bit more of a cheesy flavour.
0:30:45 > 0:30:48hat's really, basically, all he has, sandwiches.
0:30:48 > 0:30:51Because children like to have something to chew.
0:30:51 > 0:30:56"Something to chew"? What a sorry state of affairs, when that is all that is required of a sandwich.
0:30:56 > 0:31:00But everyone, and I mean everyone, loves a sarnie.
0:31:00 > 0:31:03The humble sandwich is a truly egalitarian snack.
0:31:03 > 0:31:07My favourite is brizola with parmesan cheese
0:31:07 > 0:31:09and a drizzle of olive oil.
0:31:09 > 0:31:14Mine's prawns with Marie Rose sauce. Not as pretentious as yours, Dave, granted, but just as tasty.
0:31:14 > 0:31:20A key component of the sandwich is, of course, bread, and until the early 20th century,
0:31:20 > 0:31:24it was made by hand, using a technique handed down for thousands of years.
0:31:24 > 0:31:27Women have made bread since primitive times,
0:31:27 > 0:31:30but nowadays, this sight is a rarity.
0:31:30 > 0:31:32For baking today is a man's job.
0:31:32 > 0:31:36And these huge mechanised bakeries changed the way bread was
0:31:36 > 0:31:37consumed forever.
0:31:40 > 0:31:43A shaft of light! The moment is here!
0:31:44 > 0:31:47It's already sliced, you daft druid!
0:31:47 > 0:31:51The pre-sliced loaf introduced in the 1930s made sandwich-making,
0:31:51 > 0:31:56hardly a demanding task in the first place, even easier.
0:31:56 > 0:31:58Make me a ham sandwich.
0:31:58 > 0:31:59Right.
0:32:03 > 0:32:06But then something came along to threaten the sandwich's place
0:32:06 > 0:32:10as our number-one convenient food.
0:32:10 > 0:32:13In 1954, the first Wimpy bar opened in London,
0:32:13 > 0:32:17pedalling a new sandwich fad all the way from America.
0:32:17 > 0:32:18By the '80s, Britain's High Streets
0:32:18 > 0:32:21were filling up with fast-food outlets.
0:32:21 > 0:32:22Chicken in a bun.
0:32:24 > 0:32:28Delicious, succulent chicken wrapped in a light golden batter.
0:32:28 > 0:32:32A Mother Earth-shattering idea.
0:32:32 > 0:32:34From Wimpy.
0:32:34 > 0:32:38The sandwich needed to adapt, and the first mass-packaged,
0:32:38 > 0:32:43hermetically-sealed sarnie was introduced in 1980.
0:32:43 > 0:32:45There was something to suit all tastes.
0:32:45 > 0:32:47He wanted to go in and ask, of all things,
0:32:47 > 0:32:49for a sausage and marmalade sandwich.
0:32:50 > 0:32:52Do you serve sandwiches?
0:32:52 > 0:32:53Yes, sir.
0:32:53 > 0:32:56I would like one marmalade and sausage sandwich, please.
0:32:56 > 0:32:58Thank you.
0:33:00 > 0:33:02Fantastic!
0:33:02 > 0:33:07But the filling in your sandwich says more about you than you think.
0:33:07 > 0:33:10Something Tony Blair was only too aware of.
0:33:10 > 0:33:13In 2004, he was asked live on Radio Sheffield
0:33:13 > 0:33:16what his favourite sandwich filling was,
0:33:16 > 0:33:18causing uncharacteristic hesitation.
0:33:18 > 0:33:21It was a simple but loaded question.
0:33:21 > 0:33:24We're nearly out of time. One more question. This is Sam.
0:33:24 > 0:33:27"Ask Tony what his favourite sandwich filling is."
0:33:27 > 0:33:30What's he going to go for, Si?
0:33:30 > 0:33:32He could opt for the good old-fashioned bacon butty.
0:33:32 > 0:33:34Aye, one for the proletariat, that one.
0:33:34 > 0:33:37How about coronation chicken, though?
0:33:37 > 0:33:41Hmm-mm. That would acknowledge Britain's colonial past and multicultural present.
0:33:41 > 0:33:44- TONY BLAIR: - Mmm...favourite sandwich filling.
0:33:44 > 0:33:47Surely not the upper crust brizola and Parmesan cheese
0:33:47 > 0:33:48with a drizzle of olive oil, dude?
0:33:48 > 0:33:52- Bacon, lettuce and tomato. - Bacon, lettuce and tomato.
0:33:52 > 0:33:55Ah, the good old classless BLT! Clever Tony!
0:33:55 > 0:33:59- We've learnt something new. Tony Blair. - That's one I wasn't expecting.
0:33:59 > 0:34:01There we are. This is Radio Sheffield.
0:34:01 > 0:34:05Whatever the filling, the sandwich is quite possibly the best thing
0:34:05 > 0:34:09since sliced bread and a British invention we can be proud of.
0:34:13 > 0:34:16Now, afternoon tea is often confused with high tea,
0:34:16 > 0:34:19but they are in fact quite different beasts.
0:34:19 > 0:34:22Afternoon tea is also known as low tea,
0:34:22 > 0:34:26and this would be served by the upper classes at around 4pm.
0:34:26 > 0:34:28High tea, on the other hand,
0:34:28 > 0:34:32is traditionally a working-class meal served later in the day
0:34:32 > 0:34:34and a dinner table.
0:34:34 > 0:34:37The names derive from the height of the table on which the tea is served.
0:34:37 > 0:34:40So next up in our Best of British kitchen,
0:34:40 > 0:34:43we're cooking a high tea treat - the Welsh rarebit.
0:34:43 > 0:34:46Cheese on toast, by any other name, you know.
0:34:48 > 0:34:54- It's more than just cheese on toast! - Oh! Welsh rarebit!
0:34:54 > 0:34:58There is one fundamental ingredient in said rarebit. It's toast.
0:34:58 > 0:35:01Aye, but it's not just putting the cheese on.
0:35:01 > 0:35:06A real Welsh rabbit, or rarebit, you make a really thick cheese sauce,
0:35:06 > 0:35:09and that contains beer, cayenne pepper, English mustard,
0:35:09 > 0:35:12Worcester sauce. You put it on your toast until it's bubbly.
0:35:12 > 0:35:16It's special and it's worth it.
0:35:16 > 0:35:18So don't just turn off, thinking,
0:35:18 > 0:35:22"If they think I'm going to pay good money, waste my eyeballs watching two
0:35:22 > 0:35:25"daft beggars make cheese on toast, they've got another thing coming."
0:35:25 > 0:35:29- Give us a chance.- Bear with us, bear with us! Ah, ba, ba!- Love it!
0:35:29 > 0:35:34- You're going to love it. Right. We start off with a pan.- Pan!
0:35:34 > 0:35:39- That's ja-pan!- Ah-ha(!)- A tray. I'm going to line this with foil.
0:35:39 > 0:35:43Obviously, you have to make the toast under a grill, because it bubbles.
0:35:43 > 0:35:47You know, if you put your sauce in a toaster, it wouldn't work, would it?
0:35:47 > 0:35:50- It'd be messy, wouldn't it, really?- Butter.- Thank you.
0:35:50 > 0:35:54Now, we go to a little butter shop where there is a little man
0:35:54 > 0:35:57who takes little knobs of butter and wraps them up
0:35:57 > 0:36:00in lovely greaseproof paper.
0:36:00 > 0:36:03Do you ever think maybe that butter's normal-sized
0:36:03 > 0:36:05and it's you that's got super-humongous?
0:36:05 > 0:36:07THEME FROM "The Twilight Zone"
0:36:07 > 0:36:10- Yeah.- You'd be 20ft tall.
0:36:12 > 0:36:15Maybe you are. It's all relative.
0:36:16 > 0:36:18- Yeah.- Yeah. Right.
0:36:20 > 0:36:25Could this really be a very small cheese triangle, and I've shrunk?!
0:36:27 > 0:36:29HE SHRIEKS
0:36:31 > 0:36:35Sauce. We use flour. We put that in there and make a roux.
0:36:38 > 0:36:41- Now, not a kangaroo. - Or a Michel Roux. No.
0:36:41 > 0:36:43Not even a roodly-doo-doo-doo.
0:36:43 > 0:36:47- A roux - a mixture of butter and flour that acts as a thickener.- Ooh!
0:36:47 > 0:36:52This cheese sauce - it's thick.
0:36:52 > 0:36:54- Lovely.- Look at that.
0:36:54 > 0:36:57Now, to that we add some milk. Just drizzle the milk in.
0:37:02 > 0:37:07And the other liquid component is beer. Heavy beer.
0:37:08 > 0:37:10'We've used 100ml of each.'
0:37:11 > 0:37:15Excuse me! Would you mind awfully passing me a whisk?
0:37:15 > 0:37:20Oh, dear, you haven't got it into lumps, have you? You naughty boy!
0:37:20 > 0:37:22You can't help it, can you? You know.
0:37:22 > 0:37:26'For the toast, cut four thick slices of wholemeal bread
0:37:26 > 0:37:30'and then grate 150g of mature cheddar cheese.'
0:37:30 > 0:37:32We're using good old cheddar.
0:37:32 > 0:37:36- Caerphilly would be good, especially if you're Welsh.- Look at that!
0:37:36 > 0:37:40- It's thick.- Who you gonna call?! Ghostbusters!
0:37:40 > 0:37:44- Looks like one of those things... - Ectoplasm.- Yeah, look at that.
0:37:44 > 0:37:48One of the theories for the term Welsh rarebit, or Welsh rabbit,
0:37:48 > 0:37:51is that poor people in England would have to survive on rabbit.
0:37:51 > 0:37:54The poor people in Wales, who were considerably poorer
0:37:54 > 0:37:56than the English, had to survive on cheese,
0:37:56 > 0:38:00so the cheese on toast became known as Welsh rabbit.
0:38:00 > 0:38:02It's a bit condescending, really.
0:38:02 > 0:38:06Now, you're looking at this, thinking, "Blinking heck!
0:38:06 > 0:38:08"He's not going to put all that cheese in!"
0:38:08 > 0:38:10- Do you know what? I am!- He is.
0:38:10 > 0:38:14All of it. That's enough for four large slices.
0:38:16 > 0:38:18You've worked hard. Be kind to yourself.
0:38:20 > 0:38:22Now, let's make toast.
0:38:22 > 0:38:26'Prepare a baking tray by lining it with tin foil.
0:38:26 > 0:38:29'This will keep it nice and clean from all the melted cheese.
0:38:29 > 0:38:32'Then arrange the bread onto the tray.' Lovely job.
0:38:32 > 0:38:35Time to start building up the flavours.
0:38:35 > 0:38:40To that, we have mustard, Worcestershire sauce
0:38:40 > 0:38:43and cayenne pepper.
0:38:43 > 0:38:47One teaspoon of English mustard, or Welsh mustard,
0:38:47 > 0:38:50but something bearing on the hot side.
0:38:54 > 0:38:58A pinch of cayenne pepper or chilli powder. Now, this is optional.
0:38:58 > 0:39:01A nice pinch, give it a lovely red colour.
0:39:03 > 0:39:06And four teaspoons of Worcestershire sauce.
0:39:06 > 0:39:07One,
0:39:07 > 0:39:09two,
0:39:09 > 0:39:10three,
0:39:10 > 0:39:12four.
0:39:15 > 0:39:18One egg yolk.
0:39:19 > 0:39:21Stir that in.
0:39:26 > 0:39:30To make toast, you cut slices off a loaf.
0:39:30 > 0:39:34You put it under the grill. When it's golden, you turn it over.
0:39:34 > 0:39:38- When both sides are golden, you've got toast.- Have you got that?
0:39:38 > 0:39:39You have. Good.
0:39:42 > 0:39:44Do you know what I'm going to do?
0:39:44 > 0:39:46I'm going to go outside and give it a whisk
0:39:46 > 0:39:49and then it might thicken up a bit, cos that's hot.
0:39:49 > 0:39:51Aye, it's cold out.
0:39:54 > 0:39:56Ah! Lovely job.
0:40:04 > 0:40:08- Are you chilling? - Dude, listen, look at that, man.
0:40:09 > 0:40:11Look...thick as... Look.
0:40:11 > 0:40:14- Whoa!- It's like Caramac. - It is, isn't it?- It's brilliant.
0:40:14 > 0:40:16And that's what you're looking for.
0:40:16 > 0:40:22So, take a ladleful and divide it between your toast.
0:40:22 > 0:40:24And be generous with this.
0:40:28 > 0:40:29Unctuous.
0:40:29 > 0:40:33It does look strangely like Plasticine that's been
0:40:33 > 0:40:35melted in front of the fire.
0:40:35 > 0:40:38Now, we're going to give you a Hairy Bikers top tip.
0:40:38 > 0:40:43What you need to do is make sure you spread it,
0:40:43 > 0:40:46but spread it properly, right to the edges
0:40:46 > 0:40:49so the edges of the toast don't burn.
0:40:49 > 0:40:51I remember my mother used to say
0:40:51 > 0:40:54when I was making the sandwiches as a kid, putting the butter on,
0:40:54 > 0:40:58I'd miss the corner, she'd say, "Son, you'd never make a window cleaner."
0:40:59 > 0:41:05- Oh, man.- Pop that under the grill, and in about three minutes,
0:41:05 > 0:41:10it'll be bubbling up like a rabid warthog. And under the grill.
0:41:24 > 0:41:30# It's good to touch the green, green grass of home. #
0:41:30 > 0:41:36Oh, what?! Look, you, you lovely cheese on toast.
0:41:36 > 0:41:38Look, you, isn't it?
0:41:38 > 0:41:41- That's not cheese on toast. That's a Welsh rarebit.- Ah, man.
0:41:43 > 0:41:45One, two...
0:41:47 > 0:41:52- Shall we cut it diagonally? You know, posh-like.- Aye.
0:41:53 > 0:41:58- That's proper Welsh rarebit. - Beautiful.- Shall we?- Oh, yes.
0:41:58 > 0:42:01- This is going to hurt.- Yeah.
0:42:01 > 0:42:05It's one of those things that's just a comfort, isn't it?
0:42:08 > 0:42:13I like the cayenne and the mustard. It just gives it a zing.
0:42:13 > 0:42:15- And the beer as well.- Hmm. Beautiful.
0:42:17 > 0:42:19That's really very good.
0:42:21 > 0:42:24- Ah, look at those beauties! - Thank you, Wales!
0:42:24 > 0:42:27And you don't have to stick to cheddar.
0:42:27 > 0:42:30The topping can be made from any other hard mature cheese.
0:42:31 > 0:42:35The afternoon tea is a national institution
0:42:35 > 0:42:39and a chance to indulge ourselves in a bit of British formality.
0:42:39 > 0:42:42The retro appeal of its elaborate rituals, the coming together
0:42:42 > 0:42:47over a pot of tea, the dainty little sandwiches - what's not to love?
0:42:47 > 0:42:49From the charm of the Viennese whirl...
0:42:49 > 0:42:50..to the perfect cuppa...
0:42:50 > 0:42:53..this teatime tradition is here to stay.
0:42:53 > 0:42:56And to find out how to cook the recipes in today's show,
0:42:56 > 0:43:02visit -
0:43:02 > 0:43:05to discover some amazing facts about the history of food.
0:43:29 > 0:43:33Subtitles by Red Bee Media Ltd
0:43:33 > 0:43:38E-mail subtitling@bbc.co.uk