0:00:02 > 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 > 0:00:13- Welsh Lamb and Welsh leeks. - Wahey!
0:00:13 > 0:00:17- '..outstanding food producers...' - That's impressive.
0:00:17 > 0:00:20- '..and innovative chefs...' - Wow.- Oh, man.
0:00:20 > 0:00:23'..but we also have an amazing food history.'
0:00:23 > 0:00:25- Oh, brilliant.- Oh, wow.
0:00:25 > 0:00:27Don't eat them like that. You'll break your teeth.
0:00:29 > 0:00:31'Now, during this series,
0:00:31 > 0:00:35'we're going to be taking you on a journey into our culinary past.'
0:00:35 > 0:00:37Everything's ready, so let's get cracking.
0:00:37 > 0:00:39'We'll explore its revealing stories...'
0:00:39 > 0:00:42- BOTH:- Wow!
0:00:42 > 0:00:45'..and meet the heroes that keep our food heritage alive.'
0:00:45 > 0:00:49I firmly believe that vegetables are more colourful than flowers,
0:00:49 > 0:00:52with the added benefit, of course, you can eat them.
0:00:58 > 0:01:01Look at that. That's a proper British treat.
0:01:04 > 0:01:07We have a taste of history.
0:01:09 > 0:01:12- Quite simply... BOTH:- The best of British!
0:01:30 > 0:01:34Our wedding day is one of the most important days of our lives.
0:01:34 > 0:01:37When it comes to celebrating matters of the heart,
0:01:37 > 0:01:40food, of course, figures very highly.
0:01:40 > 0:01:43Most of us, even Dave, don't like to scrimp
0:01:43 > 0:01:47when it comes to feeding our guests and ourselves on our special day.
0:01:47 > 0:01:49So weddings, in many ways,
0:01:49 > 0:01:52really showcase the very best of British food.
0:01:52 > 0:01:55And they don't come any bigger than a Royal one.
0:01:55 > 0:01:582011 was all about William and Kate.
0:01:58 > 0:02:01CHEERING
0:02:01 > 0:02:05To celebrate, we're going start by preparing our version of the meal
0:02:05 > 0:02:08that formed the centrepiece of the couple's evening do
0:02:08 > 0:02:12in the Best Of British kitchen.
0:02:12 > 0:02:13British lamb three ways -
0:02:13 > 0:02:19a special dish perfect for the most special of days.
0:02:19 > 0:02:24- Beautiful slow roasted lamb confit...- Spicy lamb meatballs...
0:02:24 > 0:02:28..And roasted herb crusted racks with a rich wine gravy.
0:02:28 > 0:02:33- All on one plate! Yippee! - A meal fit for a king.
0:02:33 > 0:02:35And a Myers!
0:02:35 > 0:02:38I think for weddings, or great occasions,
0:02:38 > 0:02:41there's nothing more fitting than great British lamb.
0:02:41 > 0:02:44- It's a mega-product. - It is a fantastic product.
0:02:44 > 0:02:48What's great about it, whether it be Scotland, Ireland, England, Wales,
0:02:48 > 0:02:51we have the best lamb in the world.
0:02:51 > 0:02:54This shoulder is going to be cooked like a confit.
0:02:54 > 0:02:57It's cooked for an extraordinarily long time.
0:02:57 > 0:02:59We want that to be falling apart.
0:02:59 > 0:03:02- So, we better get it on.- We better. - I'll show you how to do that.
0:03:02 > 0:03:07Into a roasting pot, add four long shallots sliced lengthways...
0:03:07 > 0:03:10Eight whole peeled garlic cloves..
0:03:10 > 0:03:13Two tablespoons of chopped fresh rosemary leaves...
0:03:13 > 0:03:15And a tablespoon of fresh thyme leaves.
0:03:15 > 0:03:16If you don't have shallots,
0:03:16 > 0:03:19you could slice two medium onions instead.
0:03:19 > 0:03:22This lamb is going to be cooked so slowly.
0:03:22 > 0:03:26You can cook it for about six hours, or overnight in an Aga.
0:03:26 > 0:03:28The trick is to have it well sealed up.
0:03:28 > 0:03:31But you see, all this garlic, the rosemary, the onions -
0:03:31 > 0:03:33that produces the gravy.
0:03:33 > 0:03:37- It's gravy to die for. - Really, really meaty and gorgeous.
0:03:37 > 0:03:40Yes, that is really a metaphor for marriage.
0:03:40 > 0:03:45Where all the flavours come together to produce one wholesome flavour
0:03:45 > 0:03:47that is in fact bigger than the two halves.
0:03:47 > 0:03:51- That's true, that's true. - Place it on there.
0:03:51 > 0:03:54Rest the half-shoulder of lamb on top of the other ingredients,
0:03:54 > 0:03:57and season it well with salt and pepper.
0:03:57 > 0:04:00Add a little dribble of water to start the gravy off
0:04:00 > 0:04:02and to stop the herbs burning in the oven.
0:04:02 > 0:04:06Right. We just place this, the first element,
0:04:06 > 0:04:10into a preheated oven, 160 degrees Celsius, for 30 minutes.
0:04:10 > 0:04:13Then we'll show you what we do after that.
0:04:13 > 0:04:16# We've only just begun. #
0:04:16 > 0:04:18Let's prep items two and three on the agenda.
0:04:18 > 0:04:24Now, item two is this. Look at this. Beautiful, beautiful rack of lamb.
0:04:24 > 0:04:27What we're going to do is put a lovely herb crust all over that.
0:04:27 > 0:04:29I'll show you how to do that in a minute.
0:04:29 > 0:04:33First, I'm just scoring the fat in little diamond shapes.
0:04:33 > 0:04:37And what that does, first of all, it makes it look attractive,
0:04:37 > 0:04:41and secondly, it enables the crust to have something to grip onto.
0:04:41 > 0:04:45- And then the next stage is this. Mr Myers.- Meatballs.
0:04:45 > 0:04:47But this is a posh meatball. It's spicy.
0:04:47 > 0:04:50So, I'm going to dry roast some cumin seeds
0:04:50 > 0:04:53to start to build up the flavour in the lamb balls.
0:04:55 > 0:05:00Next, finely chop a shallot and a garlic clove and sweat them
0:05:00 > 0:05:02in a pan with two tablespoons of oil.
0:05:02 > 0:05:04While they're softening up,
0:05:04 > 0:05:06pop the roasted cumin into a pestle and mortar
0:05:06 > 0:05:09and pound it up as finely as you can.
0:05:09 > 0:05:12we've got the shallots and the garlic.
0:05:12 > 0:05:13It's nicely transparent.
0:05:13 > 0:05:16Put the finely-ground roasted cumin into the mix.
0:05:18 > 0:05:20To that, add a teaspoon of coriander,
0:05:20 > 0:05:23half a teaspoon of chilli powder,
0:05:23 > 0:05:27half a teaspoon of ground cinnamon, and another of flaked sea salt.
0:05:27 > 0:05:30Stir it in with the shallot and cook for about a minute.
0:05:30 > 0:05:31So, what we're going to do now,
0:05:31 > 0:05:35we're just going to brown these lovely, lovely cutlets off.
0:05:35 > 0:05:39Put it fat side down first in the pan. And, look, get that pan hot.
0:05:39 > 0:05:43You need to hear that sizzle. Listen. OIL SIZZLES
0:05:46 > 0:05:50- And don't worry, just leave it. - Just leave it until it goes brown.
0:05:50 > 0:05:53Push it into the pan a little bit. Can you hear it?
0:05:53 > 0:05:56These sides here, we're going to stand them up
0:05:56 > 0:05:58so they go brown as well.
0:05:58 > 0:06:00Part of the reason for that is you want to seal in all
0:06:00 > 0:06:06of those fantastic flavours of this beautiful meat. Look, there we go.
0:06:06 > 0:06:09Once you've browned both sides of the two lamb racks,
0:06:09 > 0:06:11stand them to attention on a baking tray,
0:06:11 > 0:06:14ready for the oven.
0:06:14 > 0:06:16And pop the sweated shallot, garlic,
0:06:16 > 0:06:18herbs and spices into a bowl to cool.
0:06:18 > 0:06:22Then grate the zest of quarter of a lemon into the mix.
0:06:22 > 0:06:25Add 50 grams of fresh white breadcrumbs,
0:06:25 > 0:06:28two tablespoons of finely chopped curly parsley,
0:06:28 > 0:06:31and mix in the 250 grams of lamb mince.
0:06:31 > 0:06:36Now, just work that lovely lamb, roasted spices
0:06:36 > 0:06:40and fresh herbs into a meaty paste.
0:06:40 > 0:06:44Bit of seasoning. Salt and pepper.
0:06:44 > 0:06:48And this is what is going to become your meatballs.
0:06:48 > 0:06:50But there's an extra trick we're doing
0:06:50 > 0:06:53to make sure the lamb balls don't go dry.
0:06:53 > 0:06:56That's to wrap them in caul fat before we cook them.
0:06:56 > 0:06:59Now, caul fat might look, well, a bit gruesome, but it's great.
0:06:59 > 0:07:02It's the thin layer of fat from around the stomach.
0:07:02 > 0:07:04Wrap the meatballs in it and when you fry them,
0:07:04 > 0:07:08it'll stop them falling apart and keep them moist and lovely.
0:07:08 > 0:07:10And don't worry, it disappears as you cook it.
0:07:10 > 0:07:14Look at that little beauty. This mixture should make about a dozen.
0:07:14 > 0:07:17When we serve it up, we'll serve about three of these per portion.
0:07:17 > 0:07:19There you go.
0:07:19 > 0:07:23Next up, it's time for the rack of lamb's herb crust.
0:07:23 > 0:07:26Finely chop three tablespoons of parsley,
0:07:26 > 0:07:28three tablespoons of mint,
0:07:28 > 0:07:30and one teaspoon of rosemary.
0:07:30 > 0:07:32Mix with 40 grams of fresh white breadcrumbs
0:07:32 > 0:07:35and two peeled and crushed garlic cloves.
0:07:35 > 0:07:40Finish off with a good pinch of salt and plenty of freshly ground pepper.
0:07:40 > 0:07:42Now, it might sound a lot,
0:07:42 > 0:07:46but the reason I'm putting so many lovely herbs in it -
0:07:46 > 0:07:49if you're going to make a herb crust, make one.
0:07:49 > 0:07:51You want big punches of herbs coming
0:07:51 > 0:07:53and sitting on top of that fantastic lamb.
0:07:53 > 0:07:56Do it justice. Get the herbs in,
0:07:56 > 0:07:59get them flavoured. Oh, fabulous.
0:07:59 > 0:08:00"How..." I hear you cry,
0:08:00 > 0:08:04"is he going to stick that herb crust onto these racks of lamb?"
0:08:04 > 0:08:07Well, I'll show you. Look at that.
0:08:07 > 0:08:11- Dijon mustard and a brush, you see. - It's like spicy glue.
0:08:11 > 0:08:14Exactly that, mate. Exactly that. Just paint it.
0:08:18 > 0:08:24And then what we do is firmly just push
0:08:24 > 0:08:26that crust into that meat.
0:08:26 > 0:08:28- That's fab.- A bit there.
0:08:30 > 0:08:34And then repeat with the same.
0:08:34 > 0:08:38When you've done the same to the second rack,
0:08:38 > 0:08:41stand them up on a baking tray by knitting the bones together.
0:08:41 > 0:08:45Then cover and chill the rack and meatballs in the fridge for later.
0:08:45 > 0:08:47Right, let's have a look at the shoulder.
0:08:47 > 0:08:49- That should be done now.- Right.
0:08:49 > 0:08:52- Oh, look, lovely bit of colour on it. Fabulous.- You see?
0:08:52 > 0:08:56- We've kicked that off, haven't we? - We have. We have, that.
0:08:56 > 0:09:00Next, add 300ml of lamb stock made with one cube.
0:09:00 > 0:09:03If you can't get that, chicken or beef will do.
0:09:03 > 0:09:06And pour in the same amount of white wine.
0:09:06 > 0:09:09To keep as much of the moisture in as possible,
0:09:09 > 0:09:11cover it with a layer of foil as well as the lid,
0:09:11 > 0:09:16and pop it back in the oven for three hours at 160 degrees Celsius.
0:09:18 > 0:09:20Three hours have gone by.
0:09:20 > 0:09:23We've drunk tea till we can't drink any more.
0:09:23 > 0:09:25And your house smells like a Tudor feasting hall.
0:09:25 > 0:09:28- DAVE INHALES - Ah.
0:09:28 > 0:09:31Aw, in anticipation of the feast to come.
0:09:31 > 0:09:35This is where we hope this isn't a boiled dry mess.
0:09:35 > 0:09:39- Yes.- Oh, ho!- Look at that.
0:09:39 > 0:09:43It's shrunk back from the bone. This should... Look at that.
0:09:43 > 0:09:44- Is it?- Yeah.
0:09:44 > 0:09:48I'm going to get this out, the lamb, and leave it to rest on a plate.
0:09:48 > 0:09:50It's so lovingly cooked.
0:09:50 > 0:09:54- Oh, man. - It's absolutely falling apart.
0:09:54 > 0:09:58I've got to admit, I like my lamb fillet pink.
0:09:58 > 0:10:01The rest of my lamb - I love it dropping to bits.
0:10:01 > 0:10:04Now you rest, you've been through a lot, you.
0:10:04 > 0:10:08There we are, look - the trio... is about to start singing!
0:10:08 > 0:10:12- It's like The Supremes, isn't it? - THEY MAKE SILLY NOISES
0:10:12 > 0:10:16MUSIC: Baby Love by The Supremes
0:10:16 > 0:10:18Now, place the herby rack of lamb into the oven
0:10:18 > 0:10:20set at 200 degrees Celsius.
0:10:20 > 0:10:24Make sure you've taken it out of the fridge 15 minutes before
0:10:24 > 0:10:26so it's at room temperature prior to cooking.
0:10:26 > 0:10:30It will need 23 to 25 minutes for pink meat
0:10:30 > 0:10:31or 30 minutes for medium meat.
0:10:31 > 0:10:35Then skim off the top layer of fat from the cooking juices in the pan
0:10:35 > 0:10:38and strain them into a saucepan to remove any vegetable bits.
0:10:40 > 0:10:44Then we add a tablespoon of redcurrant jelly.
0:10:44 > 0:10:48Again, it's one of those wonderful things that goes with lamb.
0:10:48 > 0:10:50Listen to this, I love this bit, listen.
0:10:50 > 0:10:51BOTTLE POPS
0:10:51 > 0:10:53THEY GIGGLE
0:10:53 > 0:10:55125ml...
0:10:55 > 0:10:57of port.
0:10:57 > 0:10:58Whoa!
0:10:58 > 0:10:59Pour that in there.
0:10:59 > 0:11:02And just give it a little once-over with a spoon.
0:11:02 > 0:11:04Just to dissolve that redcurrant jelly
0:11:04 > 0:11:07and then we want to reduce that by a third.
0:11:07 > 0:11:09Right, the lamb's got another 20 minutes,
0:11:09 > 0:11:11so it's time to get the lamb balls on.
0:11:15 > 0:11:16Fry the meatballs in olive oil
0:11:16 > 0:11:20until they transform into shining, golden balls of loveliness!
0:11:20 > 0:11:22That should take about ten minutes.
0:11:22 > 0:11:23While they're cooking,
0:11:23 > 0:11:27shred the lamb shoulder into delicious morsels using two forks.
0:11:27 > 0:11:30If the person doing the shredding is anything like Si,
0:11:30 > 0:11:34make sure you keep an eye on them or you'll have nothing left!
0:11:34 > 0:11:35Once the gravy's reduced,
0:11:35 > 0:11:39mix a tablespoon of cornflour with a tablespoon of water
0:11:39 > 0:11:41and add it to thicken it up.
0:11:41 > 0:11:43- Oh, look at this beauty.- Ho-ho!
0:11:43 > 0:11:45It doesn't get any better, does it?
0:11:45 > 0:11:47Oh, that is perfect.
0:11:47 > 0:11:50That's going to be just pink in the middle.
0:11:50 > 0:11:51To revive the confit,
0:11:51 > 0:11:54pop it into a pan over a gentle heat
0:11:54 > 0:11:57and spoon over a little bit of the gorgeous gravy.
0:11:57 > 0:12:00Look at the gravy, ooh!
0:12:00 > 0:12:03It's got a sheen on it like an Argentinean's dancing pump.
0:12:03 > 0:12:04SIMON LAUGHS
0:12:04 > 0:12:06- D'you know what I mean?- Yes, I do.
0:12:06 > 0:12:11That's the mad thing about your similes - you do know, exactly.
0:12:11 > 0:12:15Now, a little tip - if you were to just put this on the plate,
0:12:15 > 0:12:19pack it with meat, take it off - you could leave drizzles and dribbles,
0:12:19 > 0:12:21so put that onto a fish slice...
0:12:22 > 0:12:27..pack your ring, like so, with the confit and the gravy.
0:12:27 > 0:12:29This can be packed quite tight,
0:12:29 > 0:12:31because then,
0:12:31 > 0:12:33when somebody goes to eat it,
0:12:33 > 0:12:36it'll all fall apart like a house of cards.
0:12:36 > 0:12:41With a sharp knife, cut in between the rib bones.
0:12:41 > 0:12:42Straight down.
0:12:43 > 0:12:48Ooh, nice! Oh, Sister of Mercy! Beautiful.
0:12:48 > 0:12:50Perfect.
0:12:51 > 0:12:52How perfect is that?
0:12:52 > 0:12:56At about three cutlets per portion, I would say.
0:12:56 > 0:12:57I'd say you're right there, mate.
0:12:57 > 0:13:01Now, the confit comes over on the fish slice.
0:13:01 > 0:13:04We place that - without any form of mess whatsoever...
0:13:05 > 0:13:06..on the plate.
0:13:06 > 0:13:08Oh!
0:13:10 > 0:13:11Then just...
0:13:11 > 0:13:13try and get that out as tidily as possible.
0:13:13 > 0:13:16- Look at that. - That is perfect, is it not?
0:13:16 > 0:13:18That's your little column of confit.
0:13:20 > 0:13:23Now, what we're going to do,
0:13:23 > 0:13:25we're going to put three of these cutlets...
0:13:28 > 0:13:29..like that.
0:13:29 > 0:13:30Oh!
0:13:30 > 0:13:32DAVE MOANS
0:13:32 > 0:13:36It's a trio in more ways than one, Mr King. Beautiful.
0:13:36 > 0:13:37- There.- Beautiful.
0:13:37 > 0:13:42And now, for the bride and groom - one, two...
0:13:42 > 0:13:44That's a nice one, ain't it?
0:13:44 > 0:13:47Three perfectly-formed balls.
0:13:47 > 0:13:49Where do we want the gravy?
0:13:49 > 0:13:50Just a smear.
0:13:50 > 0:13:52Right down the middle, that's it.
0:13:55 > 0:13:58That...is flippin' lovely.
0:13:58 > 0:13:59Final touch.
0:13:59 > 0:14:05I'm going to put a beautiful piece of mint...just there.
0:14:05 > 0:14:07And befitting a dish of such grandeur,
0:14:07 > 0:14:09got to have a few veggies.
0:14:09 > 0:14:11I think just one...
0:14:11 > 0:14:16fine fondant potato and a few green beans.
0:14:16 > 0:14:18That's our homage to Will and Kate.
0:14:18 > 0:14:21May you live long and prosper.
0:14:21 > 0:14:23Nano-nano.
0:14:24 > 0:14:26Lamb - three ways.
0:14:31 > 0:14:34Each element would make a fantastic meal on its own
0:14:34 > 0:14:37but combined, it's breathtaking.
0:14:44 > 0:14:47We Brits have traditionally celebrated our nuptials
0:14:47 > 0:14:48with a wedding breakfast.
0:14:48 > 0:14:51According to the Oxford English Dictionary,
0:14:51 > 0:14:53the term first appeared around 1850,
0:14:53 > 0:14:57but it's believed to date back further than that.
0:14:57 > 0:15:00To the days when people would fast before mass.
0:15:00 > 0:15:02Following the celebration of a wedding ceremony,
0:15:02 > 0:15:05the priest would bless wine and cakes
0:15:05 > 0:15:07and give them to the bride and groom.
0:15:07 > 0:15:10And by tucking in, they'd be breaking fast.
0:15:15 > 0:15:18Things have changed a bit since then.
0:15:18 > 0:15:22Today, the average couple spend about £16,500 on their big day,
0:15:22 > 0:15:25while wedding catering's become big business.
0:15:25 > 0:15:28We're heading to Inverness to help out behind the scenes
0:15:28 > 0:15:30at a traditional Scottish wedding
0:15:30 > 0:15:32and get a glimpse of how one couple
0:15:32 > 0:15:36have chosen to celebrate their nuptials.
0:15:36 > 0:15:39It's in the spectacular surroundings of Achnagairn House.
0:15:39 > 0:15:43Local couple - Jennifer and Nicky - are tying the knot today.
0:15:43 > 0:15:45Now in Scotland, that once meant
0:15:45 > 0:15:47that two strips of tartan were tied together
0:15:47 > 0:15:50to symbolise a union of the clans.
0:15:50 > 0:15:53And we've come to help prepare and serve their Scottish wedding feast.
0:15:53 > 0:15:56And who knows, once the ceilidh starts,
0:15:56 > 0:15:59we might even be persuaded to trip the light fantastic.
0:15:59 > 0:16:03- Whoo, I love a Gay Gordon!- I've seen your eights and reels.- Whee-hee!
0:16:03 > 0:16:05Whee-hee!
0:16:05 > 0:16:06I'll be sick!
0:16:08 > 0:16:10Historically in Scotland,
0:16:10 > 0:16:13the tradition was to hold something called a Penny Wedding.
0:16:13 > 0:16:16Guests would be expected to bring their own food and drink.
0:16:16 > 0:16:20- SCOTTISH ACCENT:- Or to pay a small amount of money towards the meal.
0:16:20 > 0:16:24The custom was supposedly abolished in 1645,
0:16:24 > 0:16:29but continued to thrive well into the 20th century.
0:16:29 > 0:16:33Jennifer and Nicky's do is a far cry from the Penny Wedding.
0:16:33 > 0:16:34Like most modern couples,
0:16:34 > 0:16:37they're providing their 115 guests
0:16:37 > 0:16:39with an extensive sit-down meal.
0:16:39 > 0:16:43And the menu is a celebration of all things Scottish.
0:16:43 > 0:16:47For starters, there's a choice of smoked salmon from the Isle of Ewe
0:16:47 > 0:16:49or vegetable Scotch broth.
0:16:49 > 0:16:51For mains, there's Highland chicken
0:16:51 > 0:16:53or roast sirloin of beef from the Black Isle.
0:16:53 > 0:16:56And just like William and Kate for pudding,
0:16:56 > 0:16:59they're having a trio of desserts, delicious!
0:16:59 > 0:17:04Preparing this fantastic spread is local chef, Nick Aburrow.
0:17:04 > 0:17:06Afternoon, chef. Hello, Nick.
0:17:06 > 0:17:08- How are you? - We're reporting for duty.
0:17:08 > 0:17:10How are you? Good to see you.
0:17:10 > 0:17:13We want to learn how you run a Scottish wedding.
0:17:13 > 0:17:15Nick's an experienced hand
0:17:15 > 0:17:18when it comes to catering for a lot of people.
0:17:18 > 0:17:21He's prepared food for thousands of diners on the Orient Express.
0:17:21 > 0:17:24So, over 100 guests should be no problem
0:17:24 > 0:17:28but he's agreed to let us into his kitchen to lend a hand.
0:17:28 > 0:17:31I'm just getting to the last of the chicken. You could help with that.
0:17:31 > 0:17:33What do you want with these?
0:17:33 > 0:17:37- OK, we've got the supreme.- Yeah. - Just trim the wee bits off it.
0:17:37 > 0:17:41French trim like that, so we can see the bone.
0:17:41 > 0:17:44I've got you.
0:17:44 > 0:17:48Do you take a great pride in Scottish produce?
0:17:48 > 0:17:50Yeah, we've got some real good local produce
0:17:50 > 0:17:53that we try and use all the time.
0:17:54 > 0:17:59Just take a line down them and we've got local haggis.
0:17:59 > 0:18:01Excellent.
0:18:01 > 0:18:02Haggis works.
0:18:02 > 0:18:05- It's a really versatile ingredient, isn't it?- Yeah.
0:18:05 > 0:18:08We do quite a lot with it.
0:18:08 > 0:18:12- Can you cut ten like them?- Should I?
0:18:12 > 0:18:14You're closest, mate, you're closest.
0:18:14 > 0:18:16I used to live up here, Nick.
0:18:17 > 0:18:19We used to use haggis...
0:18:19 > 0:18:20We used to make shepherd's pie
0:18:20 > 0:18:23and put a third haggis in and it used to make it gamey.
0:18:23 > 0:18:28Or we'd make haggis bolognaise or hag bol and it's good,
0:18:28 > 0:18:30gives you a lovely, gamey flavour.
0:18:30 > 0:18:33Our local butcher - he used to make chicken pies
0:18:33 > 0:18:36with chicken and haggis, as well.
0:18:36 > 0:18:39Haggis when it's good is good, isn't it?
0:18:39 > 0:18:40Yes.
0:18:40 > 0:18:43Having a traditional menu for their wedding was very important
0:18:43 > 0:18:47to Jennifer and Nicky and no Scottish celebration -
0:18:47 > 0:18:49wherever it takes place in the world -
0:18:49 > 0:18:51would be complete without haggis.
0:18:51 > 0:18:53The national dish of north of the border.
0:18:53 > 0:18:57And perfect washed down with a dram of the national drink.
0:18:57 > 0:18:58The haggis!
0:18:58 > 0:19:03From Burns Night to Hogmanay, the serving of haggis is an important
0:19:03 > 0:19:06part of the ceremony and has been for a long time.
0:19:06 > 0:19:08Oh, well, I'm very fond of haggis, you know,
0:19:08 > 0:19:10I can eat a haggis anytime.
0:19:10 > 0:19:13The origins of this wonderful, humble creation have been
0:19:13 > 0:19:14the subject of some argument,
0:19:14 > 0:19:17with a few even claiming the recipe's English!
0:19:17 > 0:19:19How dare they!
0:19:20 > 0:19:24What is known is that the Romans were tucking in to a similar dish,
0:19:24 > 0:19:27centuries before even the proudest Scot.
0:19:27 > 0:19:30But in Scotland, it's been eaten for over 400 years,
0:19:30 > 0:19:34perhaps starting out life as a packed lunch for cattle drovers.
0:19:34 > 0:19:37But whatever its origins, it attained true fame
0:19:37 > 0:19:39when it was immortalised in a poem
0:19:39 > 0:19:42by Scotland's legendary Robbie Burns.
0:19:42 > 0:19:47But if ye wish her grateful prayer, gie her a haggis.
0:19:47 > 0:19:49Despite this, a lot of people are none the wiser
0:19:49 > 0:19:51as to what it actually is.
0:19:51 > 0:19:54In fact, a recent survey revealed most American tourists
0:19:54 > 0:19:58believe a haggis is a small animal.
0:20:00 > 0:20:03Perhaps that makes it a bit more palatable to them.
0:20:03 > 0:20:06But for us, regardless of its lowly ingredients
0:20:06 > 0:20:09it's a real culinary masterpiece,
0:20:09 > 0:20:13one that has to rate as one of the UK's most iconic dishes.
0:20:13 > 0:20:17But yae couldnae ha' a Scottish wedding wi'oot a bit of haggis.
0:20:17 > 0:20:20And what would act as the perfect accompaniment to chicken
0:20:20 > 0:20:23stuffed with haggis? Why, a ladle full of Scottish spirit.
0:20:23 > 0:20:24Whiskey sauce.
0:20:27 > 0:20:29Just going to burn that off.
0:20:29 > 0:20:32Burn off the alcohol.
0:20:32 > 0:20:35See that, I got a bit of blow-back there!
0:20:35 > 0:20:37I thought you were scorching grouse again!
0:20:37 > 0:20:40Not just me!
0:20:41 > 0:20:44The happy couple have been greeting all their guests...
0:20:44 > 0:20:47But we've nipped out of the kitchen for a minute to meet them
0:20:47 > 0:20:49before they sit down to eat.
0:20:49 > 0:20:51- So, are you looking forward to the meal?!- Can't wait.
0:20:51 > 0:20:55- I'm a vegetarian, though.- So, you won't be having the chicken.- Yeah.
0:20:55 > 0:20:58- I'll be having the chicken with the haggis, though.- That's lovely.
0:20:58 > 0:21:02- I love haggis.- We've seen some in the broth as well.- That's superb.
0:21:02 > 0:21:05- That looks really good.- Salmon and then the chicken for me.
0:21:05 > 0:21:07All I can say is that the kitchen's done you really proud.
0:21:07 > 0:21:10We've been in, we've had a look, helped out a bit and it's fabulous.
0:21:10 > 0:21:12But the room looks stunning, doesn't it?!
0:21:12 > 0:21:16- When you walk in there, it really is breathtaking.- Yeah!
0:21:16 > 0:21:19- So, are you having a ceilidh afterwards?- Yes.- Excellent.
0:21:19 > 0:21:22Honestly, the both of you look fantastic, truly.
0:21:22 > 0:21:25You look great and thanks very much again for having us here.
0:21:25 > 0:21:27That's all right. Definitely.
0:21:27 > 0:21:30It's time for Jennifer and Nicky to be piped into the dining room,
0:21:30 > 0:21:33a Highland tradition.
0:21:33 > 0:21:36TRADITIONAL SCOTTISH WALTZ
0:21:54 > 0:21:58CHEERING
0:21:58 > 0:22:02It's the custom for the groom to give the piper a quaich -
0:22:02 > 0:22:06a drink from the quaich, or loving cup, that the bride and groom share.
0:22:06 > 0:22:09It's also the cue for us two to get back to the kitchen.
0:22:09 > 0:22:13- How do, Nick?- Hey, Nick. - How are yous?- How's it getting on?
0:22:13 > 0:22:17- Not bad, the chicken's just about there.- Oh, they look great.
0:22:17 > 0:22:20- Good, eh?- Yeah.- That's the chicken that was stuffed earlier.
0:22:20 > 0:22:23- And they look great.- They do.
0:22:23 > 0:22:26Presentation's great, isn't it, with the trimmed bones?
0:22:26 > 0:22:29Whilst the guests tuck into their first course of vegetable broth
0:22:29 > 0:22:33or Scottish smoked salmon, it's time to get the main courses plated up.
0:22:33 > 0:22:35So, what are we serving this with?
0:22:35 > 0:22:37We're going to put on a bit of a clapshot.
0:22:37 > 0:22:41- Clapshot's turnips and potatoes, isn't it? Mashed together?- Yes.
0:22:42 > 0:22:48- Oh, nice!- See. Preparation, preparation, preparation.
0:22:50 > 0:22:53- Hey, that looks great. - That does look lovely.
0:22:53 > 0:22:58- Oh, yes, lovely. - I'll get some roast potatoes.
0:22:58 > 0:23:02- Then we just put sauce round the plate.- A lovely whiskey sauce.- Yeah.
0:23:04 > 0:23:08- How's the presentation? - Well, that looks great.
0:23:08 > 0:23:10It does, it looks great, mate.
0:23:10 > 0:23:13I'd be very, very happy to receive that, would you? It looks great.
0:23:13 > 0:23:17I'd be very happy, yes. It's got a nice Scottish feel to is, as well.
0:23:17 > 0:23:18It's fabulous.
0:23:18 > 0:23:22The guests have almost finished with their starters,
0:23:22 > 0:23:24so time is of the essence to get the mains ready to go.
0:23:24 > 0:23:28I love the way Nick's organising himself
0:23:28 > 0:23:30so he can just bang them out so everybody gets hot food.
0:23:30 > 0:23:34Wowser! That beef couldn't look tastier if it tried
0:23:34 > 0:23:38and Nick's given me the honour of carving it up.
0:23:38 > 0:23:41That's perfect. That's just how I'd want my beef.
0:23:41 > 0:23:45Just pink in the middle, lovely and crispy on the outside.
0:23:45 > 0:23:48- Myers, are you giving big portions?!- No!
0:23:48 > 0:23:50I'll tell you though, I'd be popular!
0:23:50 > 0:23:53You'll have no profit left, but you'd be popular!
0:23:53 > 0:23:56He didn't like the way I cut the beef, said it was a bit thick.
0:23:56 > 0:24:00- It was all right though, I'd be happy with that!- Yeah.- Aye!
0:24:00 > 0:24:04Look at that, a wonderful meal, made with the best local produce.
0:24:04 > 0:24:08This wedding has all the ingredients of the perfect Scottish shindig
0:24:08 > 0:24:11and would make any couple proud on their special day.
0:24:11 > 0:24:15Time to get it out there. Drum roll, maestro, please!
0:24:17 > 0:24:21CHEERING
0:24:21 > 0:24:23From the left.
0:24:24 > 0:24:29- There you are, congratulations. - Thank you.- Congratulations.
0:24:31 > 0:24:33Hope you like it!
0:24:39 > 0:24:42I don't know about you, mate, but I've been getting very peckish
0:24:42 > 0:24:45with all this gorgeous food flying around.
0:24:45 > 0:24:49And with everyone served, the moment we've been waiting for.
0:24:49 > 0:24:52Oh, look at that!
0:24:52 > 0:24:56- Hey, the haggis, that's good haggis, hey?- The chicken's perfectly cooked.
0:24:56 > 0:25:01- Really juicy. Whiskey sauce is great.- Oh!- That is beautiful.
0:25:09 > 0:25:11When it comes to weddings, fashions come and go,
0:25:11 > 0:25:15but a lot of the key elements have remained fairly constant.
0:25:15 > 0:25:17Including the all-important cake.
0:25:17 > 0:25:20Despite a recent trend for more unusual styles,
0:25:20 > 0:25:23it appears we're returning to the traditional
0:25:23 > 0:25:24white tiered wedding cake.
0:25:24 > 0:25:29And that could have something to do with Royal Wedding fever.
0:25:29 > 0:25:32No-one does a wedding cake, or should I say cakes,
0:25:32 > 0:25:34like the royals.
0:25:34 > 0:25:39Charles and Diana had a total of 27 for their wedding back in 1981,
0:25:39 > 0:25:42including one that was five-foot tall.
0:25:42 > 0:25:46Princess Anne and Mark Phillips's official wedding cake
0:25:46 > 0:25:50was even taller - 5' 6" - the height of the bride.
0:25:50 > 0:25:53With classic-style cakes back on the agenda,
0:25:53 > 0:25:57British food hero Nicola Hall is kept very busy indeed.
0:25:57 > 0:26:00She's a Kent-based wedding-cake maker,
0:26:00 > 0:26:03who specialises in historic designs.
0:26:03 > 0:26:05I think a few years ago,
0:26:05 > 0:26:08the style of wedding cakes was quite contemporary,
0:26:08 > 0:26:13but I think the traditional cake has had a real revival.
0:26:13 > 0:26:16I think weddings have generally become bigger,
0:26:16 > 0:26:19all the detail's become bigger, bigger cakes,
0:26:19 > 0:26:21and I think people do celebrate more.
0:26:21 > 0:26:23I mean, I obviously see that,
0:26:23 > 0:26:25because they order cakes for anything
0:26:25 > 0:26:28from Christenings to big parties to obviously, weddings.
0:26:28 > 0:26:31The origin of the wedding cake is believed to lie
0:26:31 > 0:26:35in the Roman tradition of the groom breaking a loaf of bread over
0:26:35 > 0:26:37the bride's head, for good fortune.
0:26:37 > 0:26:38In the Middle Ages,
0:26:38 > 0:26:41guests would have brought along small buns to the wedding
0:26:41 > 0:26:43and to ensure good luck,
0:26:43 > 0:26:45the bride and groom would try to kiss over them
0:26:45 > 0:26:49without making the whole stack topple over.
0:26:49 > 0:26:52You'd be quids in if you only had a couple of mates.
0:26:52 > 0:26:55The odds dropped dramatically over the next few hundred years
0:26:55 > 0:26:58as the cakes gradually got joined together with icing.
0:26:58 > 0:27:01And this was the beginning of the tiered wedding cake.
0:27:01 > 0:27:04MUSIC: WEDDING MARCH by Mendelssohn
0:27:04 > 0:27:07But it wasn't until the Victorian period
0:27:07 > 0:27:11that the traditional style of wedding cake we know today
0:27:11 > 0:27:13became fixed in our imagination.
0:27:15 > 0:27:18Just as a wedding is the biggest day of many of our lives,
0:27:18 > 0:27:21this cake is the most important we will ever choose.
0:27:21 > 0:27:24So, it has to be just right,
0:27:24 > 0:27:27and bride-to-be Kerry knows exactly what she wants.
0:27:28 > 0:27:32I'm not really looking for anything, I would say, modern
0:27:32 > 0:27:35like a cupcake cake or anything like that.
0:27:35 > 0:27:37I want to stick to a traditional wedding cake.
0:27:37 > 0:27:41OK, this is obviously quite a floral cake, lots of sugar flowers,
0:27:41 > 0:27:44and then you've got something that's quite traditional,
0:27:44 > 0:27:47quite Victorian, lots of bows, lots of detail,
0:27:47 > 0:27:50lots of piping, royal icing.
0:27:50 > 0:27:52We've decided to have a six-tier cake
0:27:52 > 0:27:55cos it's going to refer to how many years we've been together.
0:27:55 > 0:27:59I want my cake to stand out. So many times you go to weddings
0:27:59 > 0:28:03and you miss the cake cos it's small, hidden away.
0:28:03 > 0:28:06So, I wanted a nice, big cake that everyone would be able to see.
0:28:11 > 0:28:13- Out of the ones we're looking at here, this one...- Yeah.
0:28:13 > 0:28:15- ..and this one?- Yeah, cos they've got the most detail.
0:28:15 > 0:28:17OK, fine.
0:28:23 > 0:28:25What it's going to turn out like?
0:28:25 > 0:28:29I've got an idea, but I don't know for sure so, yeah,
0:28:29 > 0:28:31I've left it up to her, really.
0:28:37 > 0:28:39Kerry's wedding cake may have a traditional design,
0:28:39 > 0:28:45but there's some cake-making alchemy going on under the icing.
0:28:45 > 0:28:49In terms of the flavours, each of Kerry's tiers are different,
0:28:49 > 0:28:52ranging from vanilla sponge to fruitcake.
0:28:52 > 0:28:55She's got coffee with cappuccino and rum filling,
0:28:55 > 0:28:57she's got lemon with lemon zest buttercream,
0:28:57 > 0:29:00she's got chocolate with cocoa buttercream.
0:29:00 > 0:29:03Most of the cakes we do, each tier is a different flavour.
0:29:06 > 0:29:09Being able to have different flavoured layers
0:29:09 > 0:29:12is a relatively new phenomenon for British wedding cakes.
0:29:12 > 0:29:15It's been made possible by the use of sugar paste
0:29:15 > 0:29:17which means cakes can be covered quickly.
0:29:17 > 0:29:20Traditional icing takes a long time to do
0:29:20 > 0:29:23and only fruit cakes can last the course.
0:29:23 > 0:29:27Despite sugar paste being invented towards the end of the 19th century,
0:29:27 > 0:29:31and being adopted by cake decorators all over the world,
0:29:31 > 0:29:36in Britain, we clung on to good old royal icing until the 21st century.
0:29:36 > 0:29:40And that was down to the number-one influence on wedding cake design
0:29:40 > 0:29:42for the last 170 years -
0:29:42 > 0:29:45Queen Victoria.
0:29:45 > 0:29:48Royal icing became known as such when it was used to create
0:29:48 > 0:29:53the elaborate and intricate designs on her wedding cake in 1840.
0:29:53 > 0:29:55The spectacular cake wowed the country
0:29:55 > 0:29:58and set a trend for the ornate white icing.
0:29:58 > 0:30:01A trend compounded by the incredible cake
0:30:01 > 0:30:03she had made for her daughter's wedding.
0:30:03 > 0:30:06Britain had fallen in love,
0:30:06 > 0:30:09and it's a love affair that has gone on an on.
0:30:09 > 0:30:14She set the mould for every cake to come, albeit a simplified version.
0:30:14 > 0:30:16When it comes to wedding cakes, where the Royals lead
0:30:16 > 0:30:19we obviously like to follow.
0:30:21 > 0:30:24Just adding the final bows to the top tier,
0:30:24 > 0:30:26making sure they're all level
0:30:26 > 0:30:30and just making sure everything's perfect, really.
0:30:30 > 0:30:33Just making sure it all looks beautiful.
0:30:35 > 0:30:37The transportation of a wedding cake
0:30:37 > 0:30:42is definitely the most nerve-wracking part of our job.
0:30:46 > 0:30:49You never realise how many bumps there are in the road,
0:30:49 > 0:30:53how many drain covers, until you transport a wedding cake.
0:30:53 > 0:30:57MUSIC: Theme From 2001: A Space Odyssey
0:30:57 > 0:31:00I don't know why, but I'm feeling awfully tense.
0:31:00 > 0:31:02I think it's just the music, man.
0:31:02 > 0:31:07The rain is the worst part of delivering a wedding cake,
0:31:07 > 0:31:10so I'm just going to make sure it doesn't drop or break.
0:31:19 > 0:31:20Oh, I can't look.
0:31:27 > 0:31:30I haven't been this nervous since me own wedding!
0:31:30 > 0:31:33Yeah. I'm on, let's go.
0:31:33 > 0:31:35'Houston, we have lift-off.'
0:31:38 > 0:31:40So far, so good.
0:31:42 > 0:31:44Can I look yet, Si?
0:31:46 > 0:31:49I think she's going to make it, dude!
0:31:56 > 0:31:59- Phew!- Phew!
0:32:00 > 0:32:04You're not moving again! Woo! Start of the weekend.
0:32:05 > 0:32:07Not quite.
0:32:07 > 0:32:10There's a few finishing touches to do.
0:32:10 > 0:32:12There's one key element to the cake where the bride
0:32:12 > 0:32:16wanted to break from Victorian tradition and Nicola wasn't sure.
0:32:16 > 0:32:19Actually, looking at it now, I quite like it cos it's quite fun
0:32:19 > 0:32:22and it certainly adds a bit more height,
0:32:22 > 0:32:25so Kerry will be delighted with that,
0:32:25 > 0:32:28cos she wanted it as tall as possible.
0:32:28 > 0:32:30I'm happy. I think it looks good.
0:32:30 > 0:32:34I've just go to put the ribbon round the bottom and then I'm done.
0:32:37 > 0:32:39Ah, mate, that looks grand.
0:32:39 > 0:32:43Soon the guests arrive and the wedding gets underway.
0:32:43 > 0:32:47You are now husband and wife.
0:32:47 > 0:32:49APPLAUSE
0:32:52 > 0:32:54Today's the first time Phil's seen the cake,
0:32:54 > 0:32:57so what does he think of Kerry's choice?
0:32:57 > 0:32:59I couldn't believe it was that big.
0:32:59 > 0:33:04I mean, Kerry's been saying we have a certain-sized tier cake
0:33:04 > 0:33:06and then when we saw that...
0:33:06 > 0:33:10- Oh, it was unbelievable. - It was amazing. Yeah. Exactly...
0:33:10 > 0:33:14I couldn't have wished for anything better. Exactly how we wanted it.
0:33:16 > 0:33:19CHEERING
0:33:19 > 0:33:22I do hope they save us a slice.
0:33:22 > 0:33:25Everything's gone so well, it's been a perfect day.
0:33:25 > 0:33:27Yeah, absolutely fantastic.
0:33:30 > 0:33:32CHEERING
0:33:38 > 0:33:41After the cake and food, another crucial element
0:33:41 > 0:33:44of the wedding reception has to be the toast.
0:33:44 > 0:33:46To David and Sonia...
0:33:46 > 0:33:51happiness and so forth for the coming years, I hope.
0:33:51 > 0:33:53Ah, what a good speech, that was(!)
0:33:53 > 0:33:57In fact, a bottle of bubbly is used to mark most celebrations.
0:33:57 > 0:34:02May God protect her and all who sail in her.
0:34:04 > 0:34:08And when it comes to fizz, most Brits instantly think of champagne.
0:34:08 > 0:34:11# I don't pop my cork for every man I see. #
0:34:11 > 0:34:16It's a name synonymous with luxury, indulgence, glamour...
0:34:16 > 0:34:18the finer things in life.
0:34:20 > 0:34:24This extravagant image is one that's been cultivated
0:34:24 > 0:34:27as carefully as the vines by the champagne producers.
0:34:27 > 0:34:30Legend has it that sparkling wine was invented
0:34:30 > 0:34:32in the Champagne region of France
0:34:32 > 0:34:35by the monk, Dom Perignon, in about 1700.
0:34:35 > 0:34:39When it went into production, the champagne houses
0:34:39 > 0:34:42made sure that their fizzy stuff quickly found its way
0:34:42 > 0:34:43into royal hands.
0:34:43 > 0:34:47They understood the concept of branding right from the beginning
0:34:47 > 0:34:49because where the monarchy led, others followed.
0:34:49 > 0:34:53Soon, all the poshest people in Europe were guzzling it
0:34:53 > 0:34:57and champagne became synonymous with luxury.
0:34:57 > 0:34:59All sorts of tales abound about this beverage,
0:34:59 > 0:35:02including the one that the coupe-shaped champagne glass
0:35:02 > 0:35:04was modelled on the breast of Marie-Antoinette.
0:35:04 > 0:35:06Oh, la-la!
0:35:06 > 0:35:09When it came to product placement, Bollinger scored a coup
0:35:09 > 0:35:14when it became the official supplier to Queen Victoria's court.
0:35:14 > 0:35:18Us Brits got a taste for bubbly early on, and we've remained
0:35:18 > 0:35:21one of the biggest markets for the champagne houses ever since.
0:35:29 > 0:35:32And over the years, the Champagne region
0:35:32 > 0:35:34has fiercely protected its image
0:35:34 > 0:35:38as the producer of the best sparkling wine in the world.
0:35:38 > 0:35:41If you want to have the very taste of champagne,
0:35:41 > 0:35:44it has to come from Champagne.
0:35:44 > 0:35:47If you don't have the Champagne grape, you cannot,
0:35:47 > 0:35:51if only an expert, produce champagne.
0:35:55 > 0:35:57What isn't often advertised is the role
0:35:57 > 0:35:59the British played in its creation.
0:35:59 > 0:36:02When the Champenoise first started producing it,
0:36:02 > 0:36:05the bottles kept exploding.
0:36:05 > 0:36:10It was only when it was exported to England and bottled here
0:36:10 > 0:36:12they solved the problem.
0:36:12 > 0:36:16The British had perfected a much stronger style of glass bottle
0:36:16 > 0:36:20and used corks, something unheard of in France at the time.
0:36:20 > 0:36:22Both turned out to be essential ingredients
0:36:22 > 0:36:24for Champagne production.
0:36:28 > 0:36:33What's kept even quieter is the fact that the English
0:36:33 > 0:36:35were more than likely producing fizzy wine
0:36:35 > 0:36:39way before Dom Perignon supposedly discovered it.
0:36:39 > 0:36:42So, don't necessarily believe all the hype.
0:36:42 > 0:36:44The next time you're celebrating,
0:36:44 > 0:36:48give English sparkling wine a try. It's epic.
0:36:49 > 0:36:52Do you know, Dave, a bottle of British fizz
0:36:52 > 0:36:55would be the perfect accompaniment to our final recipe.
0:36:55 > 0:36:59We're rustling up a dish using superb English oysters,
0:36:59 > 0:37:03the ultimate romantic treat for a couple's wedding night.
0:37:03 > 0:37:07- Kingy.- What? - Did you know that 25% of marriages
0:37:07 > 0:37:11- go unconsummated on the wedding night?- What?!
0:37:11 > 0:37:12- Hmm!- They don't, do they?
0:37:12 > 0:37:18- They do.- Well, if you don't want to fall into that depressing statistic,
0:37:18 > 0:37:20we've got something for you.
0:37:20 > 0:37:22If you've had too many sips of champagne,
0:37:22 > 0:37:26if you've done too much Dad dancing and you're tired,
0:37:26 > 0:37:29don't worry, we've got the answer to all your problems.
0:37:29 > 0:37:32Nature's Viagra! The oyster.
0:37:32 > 0:37:34Yes, this little beauty puts more zip in your pip
0:37:34 > 0:37:36than you'd know what to do with.
0:37:36 > 0:37:39This little fella is bursting with zinc.
0:37:39 > 0:37:41Zinc produces testosterone.
0:37:41 > 0:37:44Testosterone makes you manly!
0:37:44 > 0:37:47We're going to do a wonderful dish called Oysters Kilpatrick.
0:37:47 > 0:37:49It's oysters with a sense of occasion.
0:37:49 > 0:37:53Do you know, maybe that's why the French are more romantic than us.
0:37:53 > 0:37:57In Britain, we consume about 150 tonnes of oysters a year.
0:37:57 > 0:38:02In France, they eat a whopping 150,000 tonnes a year.
0:38:02 > 0:38:04- Do they?- Yeah!
0:38:04 > 0:38:05The answer lies in our hands, really,
0:38:05 > 0:38:08because we have some of the best oysters in the world
0:38:08 > 0:38:11around our waters and we have a fantastic oyster heritage. We do!
0:38:11 > 0:38:13Now, shuck the oyster.
0:38:13 > 0:38:16This means, simply opening the shell with a twist
0:38:16 > 0:38:18and turning the oyster over.
0:38:18 > 0:38:20They're not the easiest of beasts to get into.
0:38:20 > 0:38:23It's like trying to get into your wallet, that.
0:38:23 > 0:38:26Watch yourself with that shucking knife, Si!
0:38:27 > 0:38:30That's it. Then run the knife over the top.
0:38:30 > 0:38:34- That side doesn't look very nice, does it?- It looks unfinished.
0:38:34 > 0:38:36It does, doesn't it?
0:38:36 > 0:38:41What you do... There's a muscle that holds it here.
0:38:41 > 0:38:45- Look.- There.- What you then do is very simply, in one movement,
0:38:45 > 0:38:49turn the oyster over like that.
0:38:51 > 0:38:55And that is far more pleasing to the eye.
0:38:55 > 0:38:58In this pan, I'm just frying off some lardons,
0:38:58 > 0:39:01lardons being little cubes of pork.
0:39:01 > 0:39:04And I don't want these too crispy, cos eventually,
0:39:04 > 0:39:08they'll be finished off under the grill on top of the oysters.
0:39:11 > 0:39:13Can you eat too many oysters?
0:39:13 > 0:39:18In my heyday, I have recollections of eating seven dozen at one point.
0:39:18 > 0:39:20I sat on a beach at Cancale in France,
0:39:20 > 0:39:24just one after the other after the other after the other.
0:39:24 > 0:39:28But then my malady struck and I can eat oysters no more.
0:39:28 > 0:39:30That'll be why.
0:39:30 > 0:39:32- Do you think I OD'd? - A dozen?- Seven dozen.
0:39:32 > 0:39:35- Seven dozen? - I was zinced to oblivion, me.
0:39:39 > 0:39:41My lardons are just nicely coloured,
0:39:41 > 0:39:44but they've still got a bit of a way to go before they're crispy.
0:39:44 > 0:39:47And the grill is going to do that later on,
0:39:47 > 0:39:48so I'm going to set them aside.
0:39:48 > 0:39:52Next I need to fry off a very finely chopped shallot.
0:39:52 > 0:39:55And shallots are a very traditional accompaniment to oysters,
0:39:55 > 0:39:57especially raw with red wine vinegar.
0:39:57 > 0:40:01Now, that's my favourite little spoon. Gorgeous.
0:40:01 > 0:40:04Your favourite oyster is the next one, Kingy!
0:40:04 > 0:40:06It's true!
0:40:06 > 0:40:10You do have a wonderful love of oysters, it's quite admirable.
0:40:10 > 0:40:14While Si grapples with the oysters, I'm going to finely chop
0:40:14 > 0:40:17a fat shallot and sweat in a pan with a large knob of butter.
0:40:19 > 0:40:22Now I'm going to start to build up the sauce.
0:40:22 > 0:40:25For that, I need Worcestershire sauce, tomato ketchup and Tabasco.
0:40:25 > 0:40:29Worcestershire sauce. There's an enigma.
0:40:29 > 0:40:30Two tablespoons.
0:40:30 > 0:40:33Add to the pan two tablespoons of Worcestershire sauce,
0:40:33 > 0:40:39one tablespoon of ketchup and three or four drops of Tabasco.
0:40:39 > 0:40:42Tabasco, another great tradition with oysters.
0:40:42 > 0:40:44And again, chilli gives you a bit of a zing.
0:40:44 > 0:40:48If you're tired, it wakes up jaded appetites of all kinds.
0:40:49 > 0:40:52Spoon over just a little of the sauce
0:40:52 > 0:40:55as you don't want to mask the flavour of the oysters.
0:40:55 > 0:40:59They don't taste fishy. They taste of the sea, don't they?
0:40:59 > 0:41:03- That's what oysters taste like. - Fresh.- Fresh, yeah.
0:41:03 > 0:41:05Very attractive, isn't it?
0:41:05 > 0:41:09And now just a couple of bacon bits.
0:41:09 > 0:41:11That's nice lardons, that, isn't it?
0:41:11 > 0:41:14But bacon and shellfish go together fine, don't they?
0:41:14 > 0:41:18Certainly with scallops and wrapping monkfish in bacon.
0:41:18 > 0:41:20Beautiful.
0:41:20 > 0:41:24Right. Here we go. Just pop them under a preheated grill,
0:41:24 > 0:41:28blisteringly hot, for a couple of minutes.
0:41:28 > 0:41:30Let's have a tidy.
0:41:30 > 0:41:33# You're not the only oyster in the sea. #
0:41:33 > 0:41:37We're serving our oysters with lemon wedges for squeezing.
0:41:37 > 0:41:41Dave, however, is going for a '70s-style presentation of lemon,
0:41:41 > 0:41:45- which is, of course, optional. - Oh! Oh-ho!
0:41:45 > 0:41:47Right.
0:41:47 > 0:41:49Oh, they are beautiful, man.
0:41:49 > 0:41:54That's it. Oysters Kilpatrick. Kingy, this one's over to you.
0:41:54 > 0:41:56Oh, dear. How sad.
0:42:01 > 0:42:03A strange effect will start.
0:42:03 > 0:42:06His eyes will roll and he'll reach forwards for another.
0:42:06 > 0:42:08Shame to go to waste, wouldn't it?
0:42:08 > 0:42:11And then he'll say in that gentle way of his, he'll go,
0:42:11 > 0:42:14"You know, mate, it's such a disappointment
0:42:14 > 0:42:19"that you can't try 'em, Dave. I feel so sorry for you."
0:42:19 > 0:42:21- t's such a shame.- Aye.
0:42:24 > 0:42:27Right, where are you, big lad? Gis' a kiss!
0:42:28 > 0:42:30Argh!
0:42:32 > 0:42:35Check it out - Oysters Kilpatrick,
0:42:35 > 0:42:37served with an English sparkling wine.
0:42:37 > 0:42:39It's a marriage made in heaven!
0:42:49 > 0:42:52Our wedding day provides us with the perfect opportunity
0:42:52 > 0:42:54to indulge our culinary passions.
0:42:54 > 0:42:56And it appears as a nation,
0:42:56 > 0:43:00we're very much wedded to our great gastronomic traditions.
0:43:00 > 0:43:02We might not all have the budget of a Royal,
0:43:02 > 0:43:06but what is important is that we celebrate it in our own way.
0:43:07 > 0:43:11- Whether it's a traditional haggis... - Or a six-tiered wedding cake...
0:43:11 > 0:43:14..it really is the food of love.
0:43:15 > 0:43:18If you want to find out more about the series,
0:43:18 > 0:43:19visit...
0:43:22 > 0:43:27..to discover some amazing facts about the history of food.
0:43:27 > 0:43:30And to find out how to cook the recipes in today's show.