0:00:04 > 0:00:07You know, we believe that Britain has the best food in the world.
0:00:07 > 0:00:11Not only can we boast fantastic ingredients...
0:00:11 > 0:00:13Piece de resistance.
0:00:13 > 0:00:16- Which is which?- Lamb. Mutton.
0:00:16 > 0:00:19'Outstanding food producers.'
0:00:19 > 0:00:20Brilliant, isn't it?
0:00:20 > 0:00:23'And innovative chefs.
0:00:23 > 0:00:26'But we also have an amazing food history.
0:00:26 > 0:00:28- Brilliant!- Oh, wow!
0:00:28 > 0:00:31Don't eat them like that. You break your teeth.
0:00:32 > 0:00:34'Now during this series,'
0:00:34 > 0:00:38we are going to be taking you on a journey into our culinary past.
0:00:38 > 0:00:42Everything's ready. So let's get cracking.
0:00:42 > 0:00:44'We'll explore its revealing stories.'
0:00:44 > 0:00:45Wow!
0:00:45 > 0:00:48'And meet the heroes who keep our culinary past alive.'
0:00:48 > 0:00:53Pontefract liquorice has been my life, and I've loved every minute of it.
0:00:53 > 0:00:58'And of course be cooking up a load of dishes that reveal our foodie evolution.'
0:00:58 > 0:01:01Look at that. That's a proper British treat.
0:01:04 > 0:01:08We have a taste of history.
0:01:09 > 0:01:12Quite simply, the best of British!
0:01:31 > 0:01:33Thankfully, in the UK,
0:01:33 > 0:01:37we're blessed with some of the most picturesque countryside in the world.
0:01:37 > 0:01:41A spectacular setting for eating outdoors.
0:01:41 > 0:01:43We also have the best cuisine.
0:01:43 > 0:01:48When you combine that with an unwavering fortitude, even the British weather won't put us off
0:01:48 > 0:01:51getting out there and enjoying it.
0:01:51 > 0:01:53So, with taste buds tingling,
0:01:53 > 0:01:56today we're exploring our history of dining al fresco.
0:01:58 > 0:02:04Our beautiful Britain. And we Brits love a picnic.
0:02:04 > 0:02:07- We do, in spite of the weather, we love it.- We persevere.
0:02:07 > 0:02:09We have this need to eat outdoors.
0:02:09 > 0:02:12But what was your favourite picnic of all time, Si?
0:02:12 > 0:02:16I think it would have to be on Bamburgh Beach in Northumberland
0:02:16 > 0:02:19with me mam and me dad, me brother, me sister,
0:02:19 > 0:02:25and me favourite sandwich was a tongue and English mustard sandwich, with some tomato.
0:02:25 > 0:02:27It was totally brilliant. You'd get sand in it.
0:02:27 > 0:02:32- And also a flask of tea that tasted of the flask.- Very special!
0:02:32 > 0:02:35- What was yours, mate? - I think it's on the beach again,
0:02:35 > 0:02:40it's long endless summer days with me mother on the beach at Walney Island, we'd always have this -
0:02:40 > 0:02:44white bread and tomato sandwich, but the trick was,
0:02:44 > 0:02:46she'd always put sugar on the tomatoes,
0:02:46 > 0:02:49and after it had been sweating in the lunchbox for a while,
0:02:49 > 0:02:51the tomatoes would kind of turn to syrup.
0:02:51 > 0:02:57I remember it being the best sandwich I ever tasted, even though it was covered in sand!
0:02:57 > 0:03:02- I can smell the beach ball in the sun, do you know what I mean? - I know exactly what you mean.
0:03:02 > 0:03:04And it's funny, because that's what food is,
0:03:04 > 0:03:09food's evocative of the time and a space and a place, I love that.
0:03:09 > 0:03:12But there's something about a picnic, it sticks in your soul.
0:03:14 > 0:03:20Over the years, picnics have become deeply ingrained in our national psyche.
0:03:20 > 0:03:21In a recent survey,
0:03:21 > 0:03:2791% of British people said they loved to eat their food outdoors.
0:03:27 > 0:03:31Aye, the minute the sun comes out, and even when it doesn't.
0:03:31 > 0:03:35Any excuse, and we're out there like a shot.
0:03:35 > 0:03:40In fact, sometimes we barely make it out of the car before cracking out the hamper.
0:03:40 > 0:03:43But it's something we've been enjoying for an awfully long time.
0:03:47 > 0:03:51So we're following tradition to celebrate the sumptuous fare
0:03:51 > 0:03:54that has its roots in this ancient ritual.
0:03:55 > 0:03:58And our first stop is a very classy affair indeed.
0:04:02 > 0:04:05- Oh, we've arrived. - Born to it, born to it!
0:04:05 > 0:04:09Now, you may think of the picnic as a rather relaxed affair.
0:04:09 > 0:04:13Bit chilled out, all al fresco, with your sandy sandwiches on the beach,
0:04:13 > 0:04:16eating your pork pie, and your boiled egg in a deckchair.
0:04:16 > 0:04:18I beg to differ!
0:04:18 > 0:04:23The origins of the picnic are far posher than that.
0:04:23 > 0:04:28Oh, yes. For the aristocracy, the picnic has always been an elegant,
0:04:28 > 0:04:30and yet elaborate affair.
0:04:30 > 0:04:34But you know, the posh picnic is still very much part of today's social calendar,
0:04:34 > 0:04:36from Goodwood to Glyndebourne and Royal Ascot.
0:04:36 > 0:04:40But today, we're in Tetbury, at the Beaufort Polo Club,
0:04:40 > 0:04:44and we're going to find out exactly how the other half picnics.
0:04:44 > 0:04:47- Tally ho, huzzah! - Crack on, you naughty filly!
0:04:50 > 0:04:51What have you got in this?!
0:04:51 > 0:04:56Oh everything - pies, scones, chicken tikka masala, everything.
0:04:56 > 0:04:58Paradise in a hamper.
0:05:03 > 0:05:07Today's picnickers are following in the footsteps of their aristocratic ancestors.
0:05:07 > 0:05:14The picnic started off as a hunting feast for upper-class medieval folk to enjoy the spoils of their sport.
0:05:14 > 0:05:18Before the hunt, everyone would tuck into a huge meal
0:05:18 > 0:05:22with lots of lovely hams, pastries and baked meats.
0:05:22 > 0:05:24Of course, when I say everyone,
0:05:24 > 0:05:26I mean the lords and their entourage.
0:05:26 > 0:05:31Yeah, the peasants would be lucky to get a lump of bread between them!
0:05:31 > 0:05:37By Elizabethan times, the ritual expanded to include a second feast, made with the spoils from the hunt.
0:05:37 > 0:05:41Two picnics in one day... seems only right!
0:05:41 > 0:05:46Except at this stage, these guys had no idea they were even on a picnic.
0:05:46 > 0:05:54It wasn't until the 18th century that the French word "pique-nique" came into use in Angleterre.
0:05:54 > 0:06:00But it would really come into its own in the Victorian era, when trips to the countryside and seaside
0:06:00 > 0:06:02became really popular.
0:06:03 > 0:06:06And by the Edwardian years, they were right refined affairs,
0:06:06 > 0:06:10with tables, chairs and servants.
0:06:10 > 0:06:15There was nothing the hoi polloi liked better than nibbling away at such delicacies
0:06:15 > 0:06:18as game pies, lobster and crab.
0:06:18 > 0:06:22As the years went on, the appeal spread
0:06:22 > 0:06:26and the picnic became as much a part of the British summer
0:06:26 > 0:06:29as Wimbledon being stopped for rain.
0:06:29 > 0:06:31But a little bit of rain never stopped us!
0:06:31 > 0:06:33Oh, this is so English.
0:06:33 > 0:06:36Especially when we have a whole host of goodies just waiting for us
0:06:36 > 0:06:39to get stuck into.
0:06:39 > 0:06:43- Pies.- Yes, no, go on. - You've got to have pies on a picnic.
0:06:45 > 0:06:49And you know us, we don't like to skimp when it comes to food.
0:06:49 > 0:06:54Ah, look, you don't get any better on a picnic than a very large loaf,
0:06:54 > 0:06:58because you can just tear it off and dip it in your olive oil
0:06:58 > 0:06:59and eat your olives.
0:06:59 > 0:07:02Yes, but I need that bread to make my sandwiches.
0:07:02 > 0:07:04- You can have half.- Napkins.
0:07:04 > 0:07:08Look, just to bring out the vulgar in me, chicken tikka.
0:07:08 > 0:07:11You minger, you haven't bought chicken tikka? That's wrong.
0:07:11 > 0:07:15After you've had a few drinks, just something to nibble.
0:07:15 > 0:07:18I've got something that's floppy in there, I don't know what that is.
0:07:19 > 0:07:23Oh, more pies. Pork pies!
0:07:23 > 0:07:26Put them on our platter, go on.
0:07:26 > 0:07:29I think one thing's becoming apparent, Dave.
0:07:29 > 0:07:32When we come to picnic, if there's only the two of us,
0:07:32 > 0:07:34we're going to be here for a long time.
0:07:34 > 0:07:37If you do something, do it properly.
0:07:37 > 0:07:40And to make sure we do just that we've invited along Liz Brewer,
0:07:40 > 0:07:46an etiquette expert and one of the poshest picnickers on the block.
0:07:46 > 0:07:49- Hello.- I've arrived.
0:07:49 > 0:07:51- Hello, Liz. - Hello, Dave, nice to see you.
0:07:51 > 0:07:54I'm looking forward to this.
0:07:54 > 0:07:56Oh, I'd love some.
0:07:56 > 0:07:59'She's hosted her fair share of society picnics
0:07:59 > 0:08:03'for the great and the good, and she knows how to do it proper.'
0:08:03 > 0:08:06Thank you so much. I do a picnic every year.
0:08:06 > 0:08:10It's quite a grand picnic at Royal Ascot.
0:08:10 > 0:08:13It is laid out, absolutely impeccable
0:08:13 > 0:08:19and all the waiters and waitresses wear proper outfits to serve.
0:08:19 > 0:08:23It's magic because people are dressed up,
0:08:23 > 0:08:26they are wearing their Ascot hats, but at the same time,
0:08:26 > 0:08:28it's informal because it's a picnic.
0:08:28 > 0:08:33'The picnics Liz organises are in the spirit of the lavish ones
0:08:33 > 0:08:35'held in the Victorian era.'
0:08:35 > 0:08:39Back then, escaping the uptight confines of the dining room
0:08:39 > 0:08:42was a truly liberating experience for the upper classes.
0:08:42 > 0:08:45Dining was formal, lunching was formal
0:08:45 > 0:08:51and it introduced something which was a little bit more natural.
0:08:53 > 0:08:57What they thought was, "Let's eat outside and have this picnic."
0:08:57 > 0:09:02They would go to huge lengths and carry the food out,
0:09:02 > 0:09:06carry the tables and set it up.
0:09:06 > 0:09:08What happened was people relaxed.
0:09:08 > 0:09:11The young girls could actually have a chance
0:09:11 > 0:09:16of chatting to the young men without feeling like they were on duty,
0:09:16 > 0:09:20in what you might consider a marriage market.
0:09:20 > 0:09:24This gave them a chance of actually meeting eligible young men
0:09:24 > 0:09:28and vice versa in natural surroundings.
0:09:28 > 0:09:30It brought people down to one level.
0:09:30 > 0:09:34But us being British, we couldn't throw all caution to the wind.
0:09:34 > 0:09:37Before we could have fun, we needed to be sure
0:09:37 > 0:09:39we were doing it properly.
0:09:39 > 0:09:42Thankfully in the 1890s, some kind fellow took the trouble
0:09:42 > 0:09:44to write down a set of rules.
0:09:44 > 0:09:48Thank goodness, you wouldn't want to get it wrong, would you?
0:09:48 > 0:09:51This is "Manners And Rules Of Good Society".
0:09:51 > 0:09:55This is originally what you'd have to do if you were having a picnic.
0:09:55 > 0:09:59It says, the heads of the picnic/parties
0:09:59 > 0:10:04should arrange in concert what each is to bring in the way or fish,
0:10:04 > 0:10:07flesh, fowl, fruit and wine.
0:10:07 > 0:10:12The service of one or two men servants at a large picnic
0:10:12 > 0:10:16are generally required to arrange the table,
0:10:16 > 0:10:19to open the wine and last but not least,
0:10:19 > 0:10:22to collect and repack the articles used
0:10:22 > 0:10:25in the way of plate, china or glass.
0:10:25 > 0:10:29It's interesting you should say about tidying up,
0:10:29 > 0:10:32because Dave and I have a similar process.
0:10:32 > 0:10:35We get a corner each and lift and then we're off.
0:10:35 > 0:10:36We don't have...
0:10:36 > 0:10:38Because of the bikes, it's simple.
0:10:41 > 0:10:45'Your choice of picnic fare can say a lot about you as a person.
0:10:45 > 0:10:47'We're off to find out more about our fellow picnickers
0:10:47 > 0:10:51'by checking out some of the other spreads.'
0:10:52 > 0:10:54I wonder what they've got.
0:10:54 > 0:10:57Let's do a pincer movement, Dave.
0:10:57 > 0:10:59- Those prawns look good. - Fantastic. Nice salmon too.
0:10:59 > 0:11:04- You've got more of a seafood route on your picnic.- It's fresh, lovely.
0:11:04 > 0:11:06Quite summery, isn't it?
0:11:06 > 0:11:10- Oh, God, yes.- These are good prawns. Very nice.
0:11:10 > 0:11:12What have you got in your hamper?
0:11:12 > 0:11:18- Pork pies, pastries, cakes. - That's a wonderful feast, isn't it?
0:11:18 > 0:11:20Do you think it tastes better when it's outdoors?
0:11:20 > 0:11:22Oh, absolutely.
0:11:22 > 0:11:26The key thing about picnics, is everything is local produce.
0:11:26 > 0:11:29What we've got is some wonderful pies and tarts
0:11:29 > 0:11:34and it's all about enjoying a good drink and a little bit of a nibble.
0:11:34 > 0:11:37This is local pork pie and it's fantastic.
0:11:37 > 0:11:40- Wow.- That's a really, really good pork pie.
0:11:40 > 0:11:44Who's the master of this pork pie? Put your hand up.
0:11:44 > 0:11:45We're not worthy!
0:11:45 > 0:11:46LAUGHTER
0:11:46 > 0:11:48That's a belter.
0:11:48 > 0:11:50If you wanted to take a pork pie round the world,
0:11:50 > 0:11:53it would be that one, that's fantastic.
0:11:53 > 0:11:55There's nothing that you don't want to eat.
0:11:55 > 0:11:57It's brilliant.
0:11:58 > 0:12:03'Seeing such a fine array of food as really inspired us to cook up something very special.'
0:12:03 > 0:12:05'Something that wouldn't look out of place
0:12:05 > 0:12:08'on even the grandest picnic table.
0:12:08 > 0:12:10'So we're heading off and it would only be polite
0:12:10 > 0:12:13'to give etiquette expert Liz a lift.'
0:12:13 > 0:12:15My mother, when she's on the back of the bike,
0:12:15 > 0:12:17she used to tuck her skirt in her knickers.
0:12:17 > 0:12:19There you are, Liz, you take that.
0:12:23 > 0:12:27Throughout time, picnics have been about coming together
0:12:27 > 0:12:30and sharing the dishes each person has brought along.
0:12:30 > 0:12:34With that in mind, we're taking to the Best of British kitchen
0:12:34 > 0:12:38to show you the perfect contribution to a picnic feast.
0:12:38 > 0:12:43This beautiful and tasty coarse country terrine of pork with cornichons.
0:12:43 > 0:12:46That's mini gherkins to you and me.
0:12:46 > 0:12:49Oh my friend, we've moved on, haven't we?
0:12:49 > 0:12:52From those picnics of our childhood, sand in your sandwiches,
0:12:52 > 0:12:53green boiled eggs.
0:12:53 > 0:12:56Now we're going more upmarket, aren't we?
0:12:56 > 0:13:00This terrine is fantastic and it's quite simple to do and it's cheap.
0:13:00 > 0:13:03That's why the French have been doing them for years.
0:13:03 > 0:13:07We've been doing them since the 18th century. Thank you.
0:13:07 > 0:13:09Look, pork shoulder, your basic.
0:13:09 > 0:13:13We need to cut this into little chunks.
0:13:13 > 0:13:15Little chunkies, little chunkies.
0:13:15 > 0:13:19While Dave's chopping his little chunkies, this is pork belly
0:13:19 > 0:13:23and we're going to do exactly the same with that.
0:13:23 > 0:13:28As well, we have some pork liver and some unsmoked streaky bacon.
0:13:28 > 0:13:30Lovely.
0:13:31 > 0:13:36Make sure the meat is trimmed but don't worry about the fat,
0:13:36 > 0:13:37we need it to make it tasty.
0:13:37 > 0:13:44What we do is any sinew or rind, you don't want that, so cut that off.
0:13:44 > 0:13:46Get rid of all that.
0:13:46 > 0:13:49You want a treat, you don't want mouth aerobics.
0:13:51 > 0:13:54'Once you've finished chopping, whack all of the liver,
0:13:54 > 0:14:01'half the un-smoked bacon, half the pork belly and half the shoulder into a blender.'
0:14:01 > 0:14:04'Add two cloves of crushed garlic and give them a whizz.'
0:14:05 > 0:14:09'Don't worry about over blending the meat at this stage, you can't!'
0:14:11 > 0:14:14- Let's have a look. - Oh yes, look at that.
0:14:14 > 0:14:17It's smoother than a shaven eel.
0:14:17 > 0:14:20Get the rest of the meat in.
0:14:20 > 0:14:24A terrine is about texture as well because you have that smooth base
0:14:24 > 0:14:29and then you have nice little notes of meat that are slightly chunky.
0:14:29 > 0:14:30It's so nice.
0:14:30 > 0:14:35The next bit, it's a pulsing vibe. Pulse it.
0:14:36 > 0:14:40We want to still retain the integrity of the chunky bits.
0:14:47 > 0:14:50- Perfect. That's a lovely blend of rough and smooth.- It is.
0:14:50 > 0:14:52Like ourselves.
0:14:52 > 0:14:54'Now scoop the pork mixture into a bowl
0:14:54 > 0:14:56'because it's time to add some herbs.'
0:14:56 > 0:15:00The flavours that we're going to add to that are really quite classic.
0:15:00 > 0:15:03We've got sage, thyme, brandy, juniper and peppercorns.
0:15:04 > 0:15:07- There you are. - Perfect, thank you very much.
0:15:07 > 0:15:11So, we want about three tablespoons full of sage
0:15:11 > 0:15:14and one tablespoon of thyme.
0:15:14 > 0:15:17We're just going to chop those lovely fresh herbs.
0:15:17 > 0:15:21'Next, take the peppercorns and juniper berries and smash them up
0:15:21 > 0:15:23'using a pestle and mortar.'
0:15:23 > 0:15:26This is where all those aromatic smells
0:15:26 > 0:15:28begin to bombard your consciousness.
0:15:28 > 0:15:32We've always been fond of that bombardment of the old consciousness.
0:15:32 > 0:15:34I think a picnic is a sensory bombardment.
0:15:34 > 0:15:38Whatever the weather, whether it's rain, hail, snow or sunshine,
0:15:38 > 0:15:41you take your picnic out there and it's special.
0:15:41 > 0:15:43The food always tastes better.
0:15:44 > 0:15:48'Now, add the herbs and spices to the pork and give it a good stir.
0:15:48 > 0:15:52'But not before you've added our favourite ingredient.'
0:15:52 > 0:15:55Six tablespoons of brandy.
0:15:55 > 0:16:01You could use apple brandy, a nice bit of Somerset, Calvados.
0:16:01 > 0:16:05The brandy in the recipe serves two purposes.
0:16:05 > 0:16:09First of all, flavour, but second, a bit of a preservative for the meat.
0:16:09 > 0:16:13Don't forget, there's fluctuations in temperature all the time
0:16:13 > 0:16:15when you're out in a picnic and that's what you want.
0:16:15 > 0:16:18You've got the alcohol and the fat to preserve it.
0:16:18 > 0:16:21Look how preserved my mate is.
0:16:21 > 0:16:24- Steady on you.- Look at him, he's 73.
0:16:24 > 0:16:27This is conclusive proof of the preservative effects
0:16:27 > 0:16:30of fat and alcohol.
0:16:30 > 0:16:34- You know, he's supposed to be me mate!- You're great.
0:16:37 > 0:16:40This really has an awful lot of flavour going on here.
0:16:40 > 0:16:44Never has some humble pieces of pork been subject to such care,
0:16:44 > 0:16:48love, attention and right royal dressing.
0:16:48 > 0:16:49It gets even better.
0:16:49 > 0:16:53We need to allow time for these flavours to develop.
0:16:53 > 0:16:57'Leave the mixture in the fridge for a few hours or better still, overnight.'
0:16:57 > 0:17:01The longer you leave it marinating the more the flavours will sing.
0:17:01 > 0:17:03To the fridge!
0:17:05 > 0:17:08It's in the basement.
0:17:08 > 0:17:13'While we wait, we're going to line the terrine with smoky bacon.'
0:17:13 > 0:17:17What we're going to do, we need to elongate the rashers.
0:17:17 > 0:17:19How you do that,
0:17:19 > 0:17:24take the back of a knife and just gently elongate the rashers.
0:17:24 > 0:17:26We're using smoky bacon for this.
0:17:26 > 0:17:28It's quite important, it'll give more flavour.
0:17:28 > 0:17:30We've got plain bacon in the terrine
0:17:30 > 0:17:32so it doesn't fight with the pork shoulder.
0:17:32 > 0:17:35The outside smoky bacon.
0:17:35 > 0:17:39There's a thin slice of streaky bacon.
0:17:39 > 0:17:42If you could stretch it longer, it would be appreciated.
0:17:42 > 0:17:46Look, there's only a certain amount you can stretch a bit of streaky.
0:17:46 > 0:17:47That's all I'm saying.
0:17:47 > 0:17:50Right. Now the fun starts.
0:17:50 > 0:17:52This is how to knit bacon.
0:17:53 > 0:17:56'Starting at one corner,
0:17:56 > 0:17:58'lay the first rasher across the terrine diagonally.
0:17:58 > 0:18:01'Leave one edge overhanging the dish by about 5cm.
0:18:01 > 0:18:05'Then lay the second rasher across the first from the opposite corner.
0:18:05 > 0:18:09'Work your way down the terrine, crossing over the bacon rashers
0:18:09 > 0:18:12'herringbone-style from one side to the other.'
0:18:12 > 0:18:15There's less skill in the Sistine Chapel than that.
0:18:15 > 0:18:17'Leonardo, eat your heart out.'
0:18:19 > 0:18:23One more piece, Kingy. We have perfection.
0:18:25 > 0:18:28Finished, look at that, lovely.
0:18:28 > 0:18:30That's a work of art that, mate.
0:18:31 > 0:18:35'Right, time to get the marinated meat mixture into the terrine.
0:18:35 > 0:18:40'Spoon it in until it reaches about a third of the way up the side of the dish.'
0:18:40 > 0:18:44Then through that, you have the gherkins.
0:18:44 > 0:18:46We're going to put them in lines of three
0:18:46 > 0:18:49on top of each other like that,
0:18:49 > 0:18:50so when you cut the slices out,
0:18:50 > 0:18:54you've these nuggets of gherkin or cornichon in the middle.
0:18:54 > 0:18:56Again, a feast for the eyes as well as the tonsils.
0:18:58 > 0:19:02'Layer on more pork mixture, to about two-thirds full
0:19:02 > 0:19:04'and repeat another layer of gherkins.
0:19:04 > 0:19:09'All the time be careful you don't nudge them out of place.'
0:19:09 > 0:19:15'Once you've filled the terrine to the top, cover it with bacon and wrap over the loose ends.'
0:19:15 > 0:19:18Remember, this is going to be the base of the terrine.
0:19:18 > 0:19:22The super tidy sides on the top.
0:19:22 > 0:19:25It is like putting it to bed.
0:19:25 > 0:19:27- It's like tucking you in.- Yes.
0:19:30 > 0:19:33'That's the artistic bit done, now pop the lid on.
0:19:33 > 0:19:36'If you don't have one, tin foil will do.
0:19:36 > 0:19:39'Then stick it in a roasting tin, pour boiling water around
0:19:39 > 0:19:40'to a depth of 2cm
0:19:40 > 0:19:46'and place it in the centre of a pre-heated oven to 170 Celsius.'
0:19:47 > 0:19:49Leave it to cook for one and a half hours.
0:19:52 > 0:19:56Time's winged chariot has sallied forth.
0:19:56 > 0:19:58The terrine should be done.
0:20:01 > 0:20:04- It's hot!- It would be, it's just come out of the oven.
0:20:04 > 0:20:07We've an order of cooked.
0:20:07 > 0:20:11Ah, look at that, man!
0:20:11 > 0:20:13We're dealing with raw pork product,
0:20:13 > 0:20:16so we want to check the pork is cooked through in the middle.
0:20:16 > 0:20:19To do that, take a metal skewer or indeed a filleting knife,
0:20:19 > 0:20:22lance it through the middle, wait for a couple of moments,
0:20:22 > 0:20:27if the knife is hot, chances are, the pork is cooked.
0:20:27 > 0:20:30Is that hot?
0:20:30 > 0:20:32Yes.
0:20:34 > 0:20:36All that remains is we need to press it.
0:20:38 > 0:20:41Cover the terrine with a double layer of foil
0:20:41 > 0:20:43and compress the filling with weights.
0:20:43 > 0:20:47We've used tins but whatever you can find will do.
0:20:47 > 0:20:50Leave to cool, then chill in the fridge overnight.
0:20:53 > 0:20:54Oh, look at that.
0:21:02 > 0:21:03Look at that!
0:21:07 > 0:21:12Welcome, welcome to the world, you beautiful, gorgeous piece of gorgeousness.
0:21:13 > 0:21:15Look at that.
0:21:15 > 0:21:18All we need now is a bit of alfresco dining to enjoy this
0:21:18 > 0:21:19with some crusty bread.
0:21:19 > 0:21:23- Oh yes.- You're beautiful. - Thank you.- Not you.
0:21:23 > 0:21:27'Well, there's only one place to try this beauty,
0:21:27 > 0:21:30'and that's outside, at our own mini-picnic.'
0:21:32 > 0:21:34What a picture.
0:21:34 > 0:21:38That's a terrine.
0:21:43 > 0:21:44That recipe rocks.
0:21:47 > 0:21:48So there we have it,
0:21:48 > 0:21:51a coarse country terrine of pork with cornichons
0:21:51 > 0:21:54infused with garlic, sage, thyme and juniper berries.
0:21:54 > 0:21:58Guaranteed to turn heads at even the poshest picnic.
0:22:04 > 0:22:06There's one classic British picnic dish
0:22:06 > 0:22:10that until recently, may have even have drawn a few sneers.
0:22:10 > 0:22:14And that's the humble scotch egg!
0:22:15 > 0:22:18What could be more simple?
0:22:18 > 0:22:22- You take a hard-boiled egg. - Wrap it in sausage meat. - Coat it in breadcrumbs.
0:22:22 > 0:22:25- And fry it.- Job done.- Fantastic!
0:22:26 > 0:22:28The scotch egg's a picnic classic.
0:22:28 > 0:22:31But sadly, towards the end of the 20th century,
0:22:31 > 0:22:35it started to become a bit overlooked and, dare I say it,
0:22:35 > 0:22:38it even suffered a bit of an image problem.
0:22:38 > 0:22:41Instead, we got our heads turned by fancy newfangled snacks.
0:22:41 > 0:22:45Here, I've gone a bit Continental and I've got a Spanish tortilla.
0:22:45 > 0:22:49As you can see, it cuts into nice, thick wedges. That's lovely.
0:22:51 > 0:22:54But thankfully, now it appears to be exploding back on the scene
0:22:54 > 0:22:56in all its golden glory.
0:22:56 > 0:23:00And doing their bit to rehabilitate our breadcrumbed pal,
0:23:00 > 0:23:04are Best of British food heroes, Penny and Neil Chambers,
0:23:04 > 0:23:07who've turned scotch eggs into a business.
0:23:07 > 0:23:08And reminded people
0:23:08 > 0:23:12about how special simple British cooking can be.
0:23:13 > 0:23:16The number of people who ask me how to make a Scotch egg
0:23:16 > 0:23:17is quite incredible.
0:23:17 > 0:23:20All you do is wrap a meat around a hard-boiled egg
0:23:20 > 0:23:22but you have to get your hands in.
0:23:22 > 0:23:25People need to remember that's what it's about.
0:23:25 > 0:23:28It's hand-made, passionate, good food made well.
0:23:28 > 0:23:31I'm sorry, that may sound very old-fashioned and very odd
0:23:31 > 0:23:36in this modern day, but that's what motivates both Penny and myself.
0:23:39 > 0:23:43Penny and Neil have come up with their own 21st century take
0:23:43 > 0:23:48on the scotch egg, with an array of exotic and exciting new flavours.
0:23:49 > 0:23:53The very popular one that we do is the Black Watch with black pudding.
0:23:53 > 0:23:54We've got the Old Stager.
0:23:54 > 0:23:58A pickled egg wrapped in sausage meat and rolled in crisps.
0:23:58 > 0:24:01Because Penny is a vegetarian, we've got vegetarian ones.
0:24:01 > 0:24:02By using fresh herbs,
0:24:02 > 0:24:06we've come up with The Herburt, using roast vegetables.
0:24:06 > 0:24:07We make the scarecrow.
0:24:07 > 0:24:10I'm trying to think of all the different ones we do.
0:24:10 > 0:24:12We do 50 different varieties
0:24:12 > 0:24:15but our best seller is the classic, original, bog standard scotch egg.
0:24:15 > 0:24:19There are several theories as to where the scotch egg came from
0:24:19 > 0:24:22and most of them suggest it's not Scotland.
0:24:22 > 0:24:25In fact, it's been claimed that they were invented
0:24:25 > 0:24:29by the swanky London store Fortnum and Mason in 1738
0:24:29 > 0:24:32as a portable snack for wealthy coach travellers heading west.
0:24:35 > 0:24:37The first printed recipe for them
0:24:37 > 0:24:39appeared in 1809 in a book by Mrs Rundell,
0:24:39 > 0:24:43who advised serving them hot with gravy.
0:24:43 > 0:24:47But it was as a cold snack that they would really take off
0:24:47 > 0:24:48and become a British favourite.
0:24:53 > 0:24:55Today, Penny and Neil are preparing
0:24:55 > 0:24:58for their busiest week of the whole year,
0:24:58 > 0:25:01at the hugely popular Cardiff Food Festival.
0:25:01 > 0:25:05They're producing more eggs than ever before.
0:25:05 > 0:25:08They'll be flying the flag for traditional British cuisine
0:25:08 > 0:25:13at this international food festival, which features gastronomic delights
0:25:13 > 0:25:16from all over the world.
0:25:19 > 0:25:23By the time the festival gates open at midday,
0:25:23 > 0:25:25the sun's out and the crowds turn up in force.
0:25:29 > 0:25:31It's not the posh paellas
0:25:31 > 0:25:33or sizzling steaks pulling in the crowds,
0:25:33 > 0:25:38it's their classic with a twist that's going down a storm.
0:25:38 > 0:25:40Hi guys, would you like a menu?
0:25:43 > 0:25:45Good picnicking weather, I hope,
0:25:45 > 0:25:48so they'll come in and buy scotch eggs.
0:25:48 > 0:25:49Keep our fingers crossed.
0:25:49 > 0:25:54How are you doing? Two Smokey Joe's? A Pippin.
0:25:54 > 0:25:57That's the beginning of an addiction.
0:25:57 > 0:25:59That's good actually, very good.
0:25:59 > 0:26:04I think there's apple in there. Little chunks of apple.
0:26:05 > 0:26:07Beautiful.
0:26:07 > 0:26:10Vegetarian, it's lovely.
0:26:11 > 0:26:16I didn't realise you could do so much with a scotch egg. Who knew?
0:26:16 > 0:26:19Lovely job, thank you very much indeed.
0:26:20 > 0:26:25'Hooray, it seems the soggy grey scotch egg years of the '70s might be over.'
0:26:26 > 0:26:31'This historic portable treasure is once again being treated
0:26:31 > 0:26:33'with the respect it deserves.'
0:26:33 > 0:26:36Would you like a menu there, madam?
0:26:36 > 0:26:37They're signing into it,
0:26:37 > 0:26:41they're buying into it, so the message is getting out.
0:26:41 > 0:26:45I've sold more eggs today than I've ever sold in a day before.
0:26:52 > 0:26:57'Now us Brits have a voracious appetite for TV cooking programmes.
0:26:58 > 0:27:00'And we Hairy Bikers wouldn't be here
0:27:00 > 0:27:03'if we hadn't grown up with some of those classic chefs
0:27:03 > 0:27:07'who inspired us, as a nation, to get into the kitchen.
0:27:07 > 0:27:09'And there can be no-one more influential
0:27:09 > 0:27:13'than the Queen of British cookery, Delia Smith.'
0:27:16 > 0:27:19Hello and welcome to today's programme.
0:27:19 > 0:27:23Delia began her television career on the BBC in 1973,
0:27:23 > 0:27:27but it was her spectacularly successful Cookery Course series
0:27:27 > 0:27:30which ran between 1978 and 1981,
0:27:30 > 0:27:35that would really secure her position as the nation's favourite cook.
0:27:36 > 0:27:40Do you know what, I've got a bit of vintage Delia from 1981.
0:27:40 > 0:27:41Vintage.
0:27:41 > 0:27:44Fantastic, I could do with a bit of discipline.
0:27:44 > 0:27:46Da, da, da, da, Delia.
0:27:46 > 0:27:48We love you homage.
0:27:48 > 0:27:52She makes you scrub up and sit upright.
0:27:52 > 0:27:54Even the theme music.
0:27:54 > 0:27:55Love it.
0:27:55 > 0:27:59THEY SING ALONG TO THEME TUNE
0:28:03 > 0:28:07Look at that man. Perfect.
0:28:07 > 0:28:11You never, ever get a duff Delia.
0:28:11 > 0:28:14- It's the Delia Smith Cookery Course one!- Brilliant.
0:28:14 > 0:28:19'When it came to a picnic in the '80s, no-one could've done it better.'
0:28:19 > 0:28:25- I'd love to go on a picnic with Delia.- We love you.
0:28:25 > 0:28:28First of all, I want to show you one of my favourite picnic recipes
0:28:28 > 0:28:30and that is a bacon and egg pie. Very simple.
0:28:30 > 0:28:32What a great idea.
0:28:32 > 0:28:34Bacon and egg pie on a picnic.
0:28:34 > 0:28:35Perfect, isn't it?
0:28:35 > 0:28:38Yes, tasty, summery, portable.
0:28:38 > 0:28:41Sometimes we call it Motorway Pie because it's good
0:28:41 > 0:28:46if you're going on a long journey, a long car journey on the motorway.
0:28:46 > 0:28:48You don't want to call in at one of those cafes.
0:28:48 > 0:28:50This will do very well.
0:28:50 > 0:28:53I'm hungry just watching.
0:28:53 > 0:28:57Right, having got the pastry prepared and ready, the next thing you do is add the filling.
0:28:57 > 0:29:00'People copied everything she did. It's the Delia effect.'
0:29:00 > 0:29:05The first item is eggs, which have been hard boiled.
0:29:05 > 0:29:10'She caused a stampede for white eggs after they appeared on the cover of one of her books.'
0:29:10 > 0:29:15'The same book in which she famously taught the UK how to boil an egg.'
0:29:15 > 0:29:18Hard boiled eggs. In a bacon and egg pie?
0:29:18 > 0:29:21Watch this dude, watch this, it's genius.
0:29:21 > 0:29:23There will be a twist with Delia.
0:29:23 > 0:29:26You'll be like, you can't be, then it'll work.
0:29:26 > 0:29:30Sometimes bacon and egg pies are made with slices of bacon
0:29:30 > 0:29:31and the eggs are just broken in.
0:29:31 > 0:29:33I find they're a little bit dry,
0:29:33 > 0:29:37so I've done this method whereby I put another ingredient in,
0:29:37 > 0:29:41or two more and that is a quarter of a pint of milk
0:29:41 > 0:29:44and then a raw egg beaten into the milk.
0:29:44 > 0:29:48She's right, sometimes they ARE dry. It's like egg custard.
0:29:48 > 0:29:51You get that bit extra with Delia.
0:29:51 > 0:29:55This is why the Delia Smith Cookery Course,
0:29:55 > 0:30:00published in 1982, sold two million copies.
0:30:00 > 0:30:03- She did teach the nation how to cook.- She did.
0:30:03 > 0:30:06- I think I've got about seven of them.- Yeah, everybody's got one.
0:30:06 > 0:30:09The proper way to put a lid on, we'll do it the proper way.
0:30:09 > 0:30:14There's no other way than a proper way with Delia!
0:30:14 > 0:30:16Look at that.
0:30:16 > 0:30:19That pastry is epic.
0:30:19 > 0:30:22That pastry is immaculate, isn't it?
0:30:22 > 0:30:26If Chippendale made pastry, it would look like that.
0:30:26 > 0:30:28Press the edges down well.
0:30:28 > 0:30:30She's the doyen of British cookery.
0:30:30 > 0:30:34Look at that. Every dimple. Perfect.
0:30:34 > 0:30:36I've got one here that was made earlier.
0:30:36 > 0:30:38I'm going to take a slice out
0:30:38 > 0:30:41so you can see what it looks like inside.
0:30:41 > 0:30:42There we are.
0:30:42 > 0:30:44- Beautiful.- Ah, look!
0:30:48 > 0:30:50Make that now.
0:30:51 > 0:30:53Look at that.
0:30:53 > 0:30:56That's it with Delia, people will have done that recipe then
0:30:56 > 0:30:58and they'll still be making it.
0:30:58 > 0:31:00It works.
0:31:00 > 0:31:03I hope that's given you a few new ideas for picnics.
0:31:03 > 0:31:05It has, we love you.
0:31:05 > 0:31:08I look forward to you joining me then. Bye-bye.
0:31:08 > 0:31:13So, that's Delia's ultimate portable picnic dish.
0:31:13 > 0:31:14But for us,
0:31:14 > 0:31:17there's one that beats all the others hands down,
0:31:17 > 0:31:21one that's really stood the test of time, and that's the pasty.
0:31:22 > 0:31:24Pasties rock!
0:31:26 > 0:31:30This giant pasty here weighs one hundredweight,
0:31:30 > 0:31:34and it's travelled all the way from Fowey in Cornwall.
0:31:34 > 0:31:35Hello Dorothy, welcome.
0:31:35 > 0:31:38- Could you perform the ceremony now on this one?- Yes.
0:31:38 > 0:31:41And there it is.
0:31:41 > 0:31:43That was quite exciting.
0:31:45 > 0:31:50Pasties have probably been made in England since the 13th century.
0:31:50 > 0:31:54Originally, they were eaten by the wealthy upper classes and even royalty.
0:31:54 > 0:31:57Apparently Henry VIII's wife, Jane Seymour,
0:31:57 > 0:31:59was very partial to a pasty.
0:31:59 > 0:32:03It was with the advent of the Industrial Revolution
0:32:03 > 0:32:06that the pasty would really take off down in Cornwall,
0:32:06 > 0:32:08but it was no picnic back then.
0:32:08 > 0:32:12The portable and self-contained design proved invaluable
0:32:12 > 0:32:15to the workers in the tin mines, who had to eat on the move...
0:32:15 > 0:32:18as Dave's about to explain.
0:32:18 > 0:32:20The pasty originated from the Cornish tin miners.
0:32:20 > 0:32:22'I look nowt like him!'
0:32:22 > 0:32:24Going down a mine, their hands got contaminated
0:32:24 > 0:32:29and they could eat the inside of a pasty and throw away the outside.
0:32:30 > 0:32:34In the 1800s, the miners would take the pasty as far afield
0:32:34 > 0:32:37as America and Mexico, when they moved in search of work,
0:32:37 > 0:32:41and it found its way to supermarket shelves all over the world.
0:32:43 > 0:32:47But some say you can only ever experience a proper one in Cornwall.
0:32:47 > 0:32:51The real Cornish pasty is an epicurean delight.
0:32:51 > 0:32:56I'm horrified when I see the travesties of Cornish pasties
0:32:56 > 0:33:01masquerading as such north of about Exeter.
0:33:01 > 0:33:04Properly made and sealed in a pastry envelope
0:33:04 > 0:33:09with this nimble-fingered arpeggio sort of movement
0:33:09 > 0:33:13and eaten oven-fresh - it is a wonderful meal in itself.
0:33:16 > 0:33:19He would be relieved to know that the Cornish pasty
0:33:19 > 0:33:22was granted protected status in 2011,
0:33:22 > 0:33:26and the name can now only be applied to a specific type of pasty.
0:33:28 > 0:33:31The recipe states it should be diced or minced beef,
0:33:31 > 0:33:33onion, potato and swede
0:33:33 > 0:33:37in rough chunks along with some "light peppery" seasoning.
0:33:37 > 0:33:40And woe-betide anyone who gets it wrong.
0:33:40 > 0:33:44Especially if they happen to submit it to members of the Cornish WI.
0:33:45 > 0:33:49- The crimping here is very heavy. - Very heavy, yes.
0:33:49 > 0:33:53I seem to be horrified sometimes when I cut it in half,
0:33:53 > 0:33:58I come up against peas, I've had baked beans, I've had cabbage
0:33:58 > 0:34:03and this is really not what should go into a Cornish pasty.
0:34:05 > 0:34:09And whether you like your crimps on top or on the side,
0:34:09 > 0:34:13it's certainly high up on the list of the priorities of Cornish men.
0:34:13 > 0:34:16You've got to be able to make a good Cornish pasty,
0:34:16 > 0:34:18cos food lasts. Sex doesn't.
0:34:18 > 0:34:20LAUGHTER
0:34:25 > 0:34:28The Cornish pasty might be the ultimate picnic savoury,
0:34:28 > 0:34:32but for our perfect al fresco dessert, we're cooking up something
0:34:32 > 0:34:35that comes from the opposite end of the UK.
0:34:36 > 0:34:38You know, a picnic is not just for lunchtime,
0:34:38 > 0:34:39a picnic's for any time
0:34:39 > 0:34:42and there's no time more British than teatime.
0:34:42 > 0:34:45You're right. And what do the British have at teatime?
0:34:45 > 0:34:47Cake. That's what they have.
0:34:47 > 0:34:50And this is something from our brethrens north of the border.
0:34:50 > 0:34:51What is it, Dave?
0:34:51 > 0:34:54It's a Dundee cake.
0:34:54 > 0:34:58The Dundee cake appears to have come about as a bit of a sideline,
0:34:58 > 0:35:00created by Keiller's, the city's marmalade makers,
0:35:00 > 0:35:04at some point in the second half of the 19th century.
0:35:04 > 0:35:06And it tastes fab!
0:35:08 > 0:35:10Like most cakes, start with the dry goods.
0:35:10 > 0:35:13I've got some self-raising flour.
0:35:14 > 0:35:17I've got some ground almonds.
0:35:17 > 0:35:22And that wonderful old English hint of spice, mixed spice.
0:35:22 > 0:35:24Let's have a heaped teaspoon in there.
0:35:26 > 0:35:30Next, we need to cream the butter and sugar together in a food mixer.
0:35:33 > 0:35:35Once it's all mixed up, it's time to add the marmalade,
0:35:35 > 0:35:37the crucial ingredient.
0:35:38 > 0:35:40Fantastic product.
0:35:40 > 0:35:43Love it. Whether it be home-made, your own recipe,
0:35:43 > 0:35:47thin cut, thick cut, medium, coarse - whatever it is, we love it.
0:35:47 > 0:35:50However for the Dundee Cake, we want a traditional marmalade.
0:35:50 > 0:35:53That's the orange shred,
0:35:53 > 0:35:56as James Keiller would've made all those years ago in Dundee!
0:35:56 > 0:36:00To that, three tablespoons of marmalade.
0:36:00 > 0:36:01Ooh!
0:36:02 > 0:36:08You can take away my freedom but you'll never take away my cake.
0:36:10 > 0:36:14Crack three eggs in a bowl and give them a good beating.
0:36:21 > 0:36:23You're doing better now, Dave,
0:36:23 > 0:36:27cos you used to put your tongue out when you did that.
0:36:27 > 0:36:29- He did!- Give over!
0:36:29 > 0:36:33Right! Let's get the eggs and flour into our mixer.
0:36:33 > 0:36:36Now, sometimes this can curdle and crack.
0:36:36 > 0:36:39We put a bit in. Then I'll put a spoonful of the flour mixture in
0:36:39 > 0:36:41and that'll stop it cracking.
0:36:41 > 0:36:44And also, gently does it.
0:36:44 > 0:36:45Gently, gently.
0:36:48 > 0:36:52- Right, let's put some flour in. - A spoonful of flour.
0:36:54 > 0:36:55Add the eggs a little at a time,
0:36:55 > 0:36:58with a couple of tablespoons of the flour mixture,
0:36:58 > 0:37:01and beat well after each addition.
0:37:01 > 0:37:03Lovely, isn't it? It's lovely.
0:37:03 > 0:37:05It is. It's a great mixture.
0:37:05 > 0:37:08It's a bit split. That's all right.
0:37:08 > 0:37:09Tastes great.
0:37:09 > 0:37:12Whack the mixture into a large bowl
0:37:12 > 0:37:14and slowly fold in the remaining flour.
0:37:16 > 0:37:19Now this mixture with the marmalade and the eggs
0:37:19 > 0:37:22is very, very prone to splitting.
0:37:22 > 0:37:23If it does split, don't worry.
0:37:23 > 0:37:27When you get the flour and the almonds in,
0:37:27 > 0:37:31it will go back to normal, so don't panic, Captain Mannering.
0:37:31 > 0:37:33It smells lovely, doesn't it?
0:37:33 > 0:37:35Dundee cake's great.
0:37:35 > 0:37:37A Dundee cake to us is very important in a picnic.
0:37:37 > 0:37:40Before the Hairy Bikers started,
0:37:40 > 0:37:43we used to go fishing on the west coast of Scotland.
0:37:43 > 0:37:44We always had this rule -
0:37:44 > 0:37:47We catch six trout, we cook them by the side of the river
0:37:47 > 0:37:49and have them with brown bread and butter,
0:37:49 > 0:37:54but we always, always finished off with a Dundee cake and some cheese,
0:37:54 > 0:37:58and there's nothing that takes me back to that riverbank,
0:37:58 > 0:38:00there's nothing tastes better outdoors
0:38:00 > 0:38:02than Dundee cake and a piece of cheese.
0:38:02 > 0:38:04It's a great travelling cake.
0:38:04 > 0:38:09It's the sort of thing that in Victorian times would've sustained you on Stephenson's Rocket,
0:38:09 > 0:38:11hammering across the borders.
0:38:11 > 0:38:15That is a lovely, lovely mix.
0:38:15 > 0:38:17Time to bump up the fruit content,
0:38:17 > 0:38:20and we've got a load of dried fruit to put in,
0:38:20 > 0:38:23plus a special Hairy ingredient.
0:38:23 > 0:38:25We love to put cherries in our Dundee cake.
0:38:25 > 0:38:28It's not traditional but we simply love them.
0:38:28 > 0:38:30Mary Queen of Scots never.
0:38:30 > 0:38:33- But... Yeah but...but we do.- We do.
0:38:33 > 0:38:35And it's important when you are cooking.
0:38:35 > 0:38:38The recipe police won't come to get you.
0:38:38 > 0:38:41If you want a lemon peel in, you can put it in.
0:38:41 > 0:38:43If you want to put garlic in, you can.
0:38:43 > 0:38:45It'll be horrible, but you can!
0:38:45 > 0:38:48Let's just put the cherries in, shall we?
0:38:48 > 0:38:51The final ingredients,
0:38:51 > 0:38:54well it wouldn't be a Dundee cake without...whisky.
0:38:54 > 0:38:57Oh! Now you're talking!
0:38:57 > 0:39:03Now, if you don't like whisky, and you've got children, put more in.
0:39:03 > 0:39:06No, don't. You can put milk in if you want.
0:39:06 > 0:39:09But bear in mind, this is going to cook for an hour and a half,
0:39:09 > 0:39:11there'll be no alcohol left in it
0:39:11 > 0:39:13- so it really is... Hey.- Hey.
0:39:13 > 0:39:16By that riverbank now.
0:39:17 > 0:39:19On yonder hill I saw a coo.
0:39:19 > 0:39:22It's not there noo, it must've shifted.
0:39:22 > 0:39:23Aye.
0:39:24 > 0:39:28Two tablespoons of angel's breath.
0:39:31 > 0:39:34And one for Chef seeing as he has no motorbike.
0:39:38 > 0:39:39My friend.
0:39:43 > 0:39:47If after testing the whisky, you're still capable of stirring,
0:39:47 > 0:39:52give it one final go and then get it straight into a lined cake tin.
0:39:52 > 0:39:55And decorate the top with a Catherine wheel of almonds.
0:39:55 > 0:39:57It wouldnae be a Dundee cake without it!
0:39:57 > 0:40:00Look at that. See? Finished. Easy as that.
0:40:00 > 0:40:03Put this into a pre-heated oven, 160 degrees,
0:40:03 > 0:40:05for about an hour and a quarter to an hour and a half.
0:40:05 > 0:40:09Now check about half an hour into the baking time,
0:40:09 > 0:40:12and put a sheet of foil loosely or greaseproof on the top
0:40:12 > 0:40:14so you don't scorch the top.
0:40:14 > 0:40:17You're not going to hide your mistakes with marzipan.
0:40:17 > 0:40:20This is the real thing. What you see is what you get.
0:40:23 > 0:40:26Pop the silver foil lid on the top, and you've got an hour
0:40:26 > 0:40:29to think of something to do with your leftovers.
0:40:29 > 0:40:34A game that you could play is dabbing the almonds with your spatula.
0:40:48 > 0:40:51THEY MIMIC BAGPIPES
0:40:53 > 0:40:56I love this bit, love this bit.
0:40:56 > 0:40:59Yes! Look at that!
0:40:59 > 0:41:01Skewer test.
0:41:01 > 0:41:03We need to see it's cooked. If not, we can put it back.
0:41:03 > 0:41:07Once we've cut into it and it's a sad old mess, we can't.
0:41:07 > 0:41:09Skewer.
0:41:10 > 0:41:11Does it come out clean?
0:41:11 > 0:41:14Ah! As a whistle.
0:41:14 > 0:41:17The last thing to do is brush the top with a glaze
0:41:17 > 0:41:20and this is made from apricot jam.
0:41:20 > 0:41:24Don't use blackcurrant jam, because your cake will turn purple.
0:41:24 > 0:41:29The thing about apricot jam is it's the right colour for Dundee cake!
0:41:29 > 0:41:31Melt the jam over a medium heat
0:41:31 > 0:41:35and all that remains is to brush it all over the top of the cake.
0:41:35 > 0:41:37Magic!
0:41:37 > 0:41:40Now that's a hiker's cake, that.
0:41:40 > 0:41:42Eat that, you'd walk forever.
0:41:42 > 0:41:44That's a wonderful, straightforward Dundee cake.
0:41:44 > 0:41:48Now doesn't that get you excited? It does, cos I know that we are.
0:41:48 > 0:41:52All that's missing now is the cheese and a pot of tea.
0:41:52 > 0:41:53Yes. Ho-ho!
0:41:56 > 0:42:00Dundee cake, cheese and tea. Life can't get much better than that.
0:42:00 > 0:42:05It's a perfect combination that would brighten up any picnic.
0:42:08 > 0:42:11This would bring sunshine to any event.
0:42:11 > 0:42:12It certainly would.
0:42:14 > 0:42:15Beautiful.
0:42:15 > 0:42:16It is, mate.
0:42:19 > 0:42:21Do you find that there's a certain...
0:42:22 > 0:42:25peace befalls you while eating cake?
0:42:25 > 0:42:27Tea.
0:42:27 > 0:42:30Ah, that's good. That's good.
0:42:39 > 0:42:44As we've seen, picnicking brings out the best in us as a nation.
0:42:44 > 0:42:47It's an opportunity to shed some of that British formality
0:42:47 > 0:42:51and celebrate some of our best traditional cuisine.
0:42:51 > 0:42:54Dishes like the Cornish pasty and Scotch egg
0:42:54 > 0:42:58can be no clearer testament to our ingenuity.
0:42:58 > 0:43:01But thank goodness for that stiff upper lip -
0:43:01 > 0:43:03we need it with our climate!
0:43:03 > 0:43:05Fortitude against the odds.
0:43:05 > 0:43:11We'll let nothing come between us and a good feed in the fresh air.
0:43:11 > 0:43:12And if you want to find out more:
0:43:17 > 0:43:21..to discover some amazing facts about the history of food.
0:43:21 > 0:43:25And to find out how to cook up the recipes in today's show.
0:43:29 > 0:43:33Subtitling by Red Bee Media Ltd
0:43:33 > 0:43:37E-mail subtitling@bbc.co.uk