0:00:03 > 0:00:07We 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 > 0:00:15- Which is which? - Lamb. Mutton.
0:00:15 > 0:00:16Baa!
0:00:16 > 0:00:19'..outstanding food producers...'
0:00:19 > 0:00:20It's brilliant!
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 > 0:00:31- Oh, wow!- Don't eat them like that. You'll break your teeth.
0:00:32 > 0:00:38'During this series, we're taking you on a journey into our culinary past.'
0:00:38 > 0:00:40Everything's ready. Let's get cracking.
0:00:40 > 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.
0:00:53 > 0:00:58'And be cooking up a load of dishes that reveal our foodie evolution.'
0:00:58 > 0:01:03Look at that! That's a proper British treat.
0:01:04 > 0:01:08We have a taste of history.
0:01:08 > 0:01:10Quite simply...
0:01:10 > 0:01:12BOTH: The best of British!
0:01:30 > 0:01:35'Today, we're looking at our favourite indulgent foods.
0:01:35 > 0:01:38'From a little bit of luxury to a taste of the high life,
0:01:38 > 0:01:45'the story of how we've treated ourselves in plentiful times of old through to today.'
0:01:45 > 0:01:48Ah! Harvest! It's my favourite time of the year.
0:01:48 > 0:01:52There's a freshness in the air and the leaves are starting to turn.
0:01:52 > 0:01:57From a foodie point of view, it's loads and loads of fresh produce.
0:01:57 > 0:01:59It's heaven, isn't it? A real time to indulge.
0:01:59 > 0:02:04- I love a good indulge. - Well, a little bit of what you fancy does you good.
0:02:04 > 0:02:08- What about a lot of what you fancy? - It probably doesn't do you good.
0:02:08 > 0:02:13- Sometimes, you've got to do it anyway.- You're not wrong, dude.
0:02:14 > 0:02:18'With that in mind, we're in our Best Of British kitchen
0:02:18 > 0:02:22'to show you a dish that epitomises the spirit of decadence.'
0:02:22 > 0:02:26There comes a time in your life, you have to have a treat,
0:02:26 > 0:02:30have a little time of plenty on your own, push the boat out.
0:02:30 > 0:02:33- There's nothing really more decadent...- No.
0:02:33 > 0:02:35..more indulgent
0:02:35 > 0:02:38than a Scottish lobster.
0:02:38 > 0:02:43And this is the little beauty. His name's Caesar.
0:02:46 > 0:02:50We're going to turn this upmarket ingredient
0:02:50 > 0:02:53into a beautifully smooth and very lavish lobster mousse.
0:02:53 > 0:02:55Interesting thing about lobsters.
0:02:55 > 0:02:59The bigger claw is the crushing claw.
0:02:59 > 0:03:03This one here is the cutting claw. Crush, cut. Cut, crush.
0:03:03 > 0:03:06- My dad got his thumb broken by a lobster.- You're joking?
0:03:06 > 0:03:11He was crabbing and he put his hand down there like that...
0:03:11 > 0:03:18Pulled out a lobster. It broke his thumb! He didn't let go of the lobster.
0:03:18 > 0:03:21- In 40 years of crabbing, his only lobster.- Caught with his thumb!
0:03:21 > 0:03:25- He sat there with his thumb in splints.- Ooh.- Enjoying it.
0:03:25 > 0:03:29We're going to make something very lovely with him.
0:03:29 > 0:03:35- This will enable us to feed four people out of one lobster.- Yes.
0:03:35 > 0:03:41It's not that plentiful. We haven't got your three brothers, have we?
0:03:41 > 0:03:44First, we use gelatine with which to set the mousse.
0:03:44 > 0:03:48I put five leaves of gelatine to soak in cold water.
0:03:48 > 0:03:50So just put one, two,
0:03:50 > 0:03:54three, four, five in cold water
0:03:54 > 0:03:59and wait for it just to go like a spineless jellyfish.
0:03:59 > 0:04:02That will take about five minutes.
0:04:02 > 0:04:04'Gently heat 100 mil of water,
0:04:04 > 0:04:08'add two teaspoons of lemon juice and the softened gelatine.
0:04:08 > 0:04:11'Once the gelatine has dissolved,
0:04:11 > 0:04:14'put it aside to cool, but don't let it set.'
0:04:14 > 0:04:18- Should I crack on with the lobster? - BOTH LAUGH
0:04:21 > 0:04:24Give it a right good...crack.
0:04:24 > 0:04:27'Now, carefully remove all the precious meat,
0:04:27 > 0:04:30'making sure not to get any shell into the mix.'
0:04:30 > 0:04:35- It's like a parrot's beak!- Little chop there. Little chop there.
0:04:35 > 0:04:37Ooh! Look at that! Nice one!
0:04:37 > 0:04:40That's crustacean ecstasy.
0:04:42 > 0:04:48There's a sense of occasion with lobster, like champagne as opposed to white wine.
0:04:48 > 0:04:53Which is why we are going to be serving this with a champagne sauce.
0:04:53 > 0:04:55Ooh.
0:04:55 > 0:04:58I absolutely cannot get anything else out of that, Si.
0:04:58 > 0:05:01- Shall we start to build? - Mousse it up.
0:05:01 > 0:05:06'To the lobster add four king prawns and a whole jar of mayonnaise.
0:05:06 > 0:05:10- 'Then blitz it up to make a smooth paste.- A WHOLE jar!
0:05:10 > 0:05:14'After all, it's a time of plenty!'
0:05:14 > 0:05:16- Looking good.- It is, isn't it?
0:05:16 > 0:05:18Here, I've got the water, lemon juice
0:05:18 > 0:05:23and I've dissolved those leaves of gelatine and it's quite cool.
0:05:23 > 0:05:25I'm just going to trickle this in.
0:05:30 > 0:05:32200 mils of cream. Double.
0:05:32 > 0:05:36We need to whip this till it's solid.
0:05:38 > 0:05:41I'm going to put a TOUCH of salt in.
0:05:41 > 0:05:45It's interesting, Dave, how in times of plenty,
0:05:45 > 0:05:50we developed...well, just fantastic dishes for celebration
0:05:50 > 0:05:55and for opulence and for a kind of status, didn't we?
0:05:55 > 0:05:58I remember, if your dad had had a bonus at work
0:05:58 > 0:06:04- or you had a raise, you'd often treat the family with food, which is a lovely thing to do.- Yeah.
0:06:04 > 0:06:08I remember my Uncle Norman turning up on Christmas Eve
0:06:08 > 0:06:11- and he had two wild salmon steaks. - Ooh.
0:06:11 > 0:06:16I must have been seven years old. Salmon, in my head, came in tins.
0:06:16 > 0:06:19This was the real thing, and that,
0:06:19 > 0:06:23- that kicked Christmas off to a... - Absolutely.
0:06:23 > 0:06:27It's beautiful. What we do now is we fold that into the cream.
0:06:28 > 0:06:32- I love the colour of this. - Lovely, isn't it?
0:06:32 > 0:06:36I've got these little moulds, ones for steak and kidney pudding.
0:06:36 > 0:06:41If you were being very frugal, you could have eight small ones.
0:06:41 > 0:06:44But I want a decadent, time of plenty lobster mousse.
0:06:44 > 0:06:48Put a little bit of oil in each mould.
0:06:48 > 0:06:52Cos remember, once this is set, we've got to get it out.
0:06:52 > 0:06:55Just wipe that oil around the mould.
0:06:55 > 0:06:59Like so. Nice thin coating.
0:06:59 > 0:07:01- Big spoon!- Yes.
0:07:01 > 0:07:06- And we'll start by filling the moulds.- Oooh!
0:07:06 > 0:07:10'Next, it's into the fridge to chill for six hours or so.'
0:07:10 > 0:07:15- Let's make champagne sauce! - Yess! What a good idea, Ssonny!
0:07:15 > 0:07:17This is a shallot.
0:07:17 > 0:07:20And this is a saucepan.
0:07:20 > 0:07:22First off, melt some butter.
0:07:22 > 0:07:24About 25 grams.
0:07:24 > 0:07:28And chop this shallot very finely.
0:07:28 > 0:07:33- Chop it finer than a humming bird's hairpiece, Mr King!- I will.
0:07:33 > 0:07:36Garlic. This is fine food.
0:07:36 > 0:07:40I love posh food. I was born to it. I just ended up in the wrong womb!
0:07:40 > 0:07:43SI CRACKS UP
0:07:44 > 0:07:47Mustn't burn the garlic.
0:07:47 > 0:07:50- You've got delusions of grandeur. - No.
0:07:50 > 0:07:52You have delusions of grandeur.
0:07:52 > 0:07:56- You call the people on Twitter disciples.- Ssh!
0:07:56 > 0:07:58Now, tell me that that's not fine.
0:07:58 > 0:08:03That's worthy of this sauce. Now this needs to be sweated gently.
0:08:04 > 0:08:09The garlic and that immaculately chopped shallot, just sweated down.
0:08:09 > 0:08:12It's time for the big one now, the champagne.
0:08:13 > 0:08:15Like so.
0:08:15 > 0:08:19'Add 225 mil, or half a pint in old money, to the shallots.
0:08:19 > 0:08:22'Add one bay leaf and a few sprigs of thyme,
0:08:22 > 0:08:25'and simmer for about four minutes.'
0:08:25 > 0:08:28Champagne sauces can be a little tart,
0:08:28 > 0:08:33so we're going to put in a right good pinch of caster sugar
0:08:33 > 0:08:35and 200 mil of double cream.
0:08:35 > 0:08:37The big one!
0:08:37 > 0:08:40Then we're going to simmer this away for about four minutes.
0:08:40 > 0:08:45It's going to be a hot champagne sauce with chilled mousse.
0:08:45 > 0:08:49Don't forget, in times of plenty, opulence, fats, calories...
0:08:49 > 0:08:52clean out the window.
0:08:53 > 0:08:58'Strain the sauce into a clean pan and finely chop some chives.'
0:09:01 > 0:09:04This'll bring the sauce to life.
0:09:04 > 0:09:06We use white pepper in sauces like this
0:09:06 > 0:09:10cos we don't want them to look all speckled in black.
0:09:10 > 0:09:14'When it has set, remove the mousse from the fridge
0:09:14 > 0:09:16'and hold in boiling water for three seconds.'
0:09:16 > 0:09:18Give it a go.
0:09:19 > 0:09:23Dude, do you remember Sooty? Izzy wizzy, let's get busy.
0:09:23 > 0:09:27'Now, ever so carefully, release it from the moulds,
0:09:27 > 0:09:30'smoothing the sides where the mousse has melted.'
0:09:30 > 0:09:34You've got to melt it a bit or you'd never get it out of there.
0:09:34 > 0:09:38I've got a little crown for you. Top it with salmon roe.
0:09:38 > 0:09:41Salmon roe's great.
0:09:41 > 0:09:45They're not expensive. You sometimes get it on sushi, the gunboat sushi.
0:09:45 > 0:09:48They're really sticky and tangy and lovely.
0:09:48 > 0:09:53We're just going to put some air through that sauce.
0:09:53 > 0:09:56WHIRRING
0:09:56 > 0:10:00Not foam. It's not that pretentious. Just to make the sauce lighter.
0:10:03 > 0:10:05- That's lovely, isn't it?- Lush.
0:10:05 > 0:10:09'Gently spoon the sauce around the mousse
0:10:09 > 0:10:13'and add a dainty sprinkling of chopped chives.'
0:10:15 > 0:10:17'Look at that!
0:10:17 > 0:10:20'Lobster mousse with a warm champagne and chive sauce
0:10:20 > 0:10:25'served with crisp Melba toasts and a salmon caviar garnish.
0:10:25 > 0:10:28'Wah! Class on a plate!
0:10:30 > 0:10:34'It certainly is, but food doesn't have to be expensive to be decadent.
0:10:34 > 0:10:38'There's one food we love more than any other.'
0:10:38 > 0:10:44# The closer you get, the better you look, baby... #
0:10:44 > 0:10:49It's official. We are a nation of chocoholics, eating more of it
0:10:49 > 0:10:51'than any other European country -
0:10:51 > 0:10:56'one and a half times as much as the second-biggest chocolate lovers, the Germans.
0:10:56 > 0:11:00'Finally, there's something we do better than the Germans!'
0:11:00 > 0:11:03Does anybody not like chocolate?
0:11:03 > 0:11:07'So how did the seeds of the Theobroma cacao tree
0:11:07 > 0:11:11'become Britain's favourite indulgence?
0:11:15 > 0:11:18'Cocoa has been cultivated for at least 3,000 years,
0:11:18 > 0:11:22'but spent much of its early life as a drink.
0:11:22 > 0:11:26'The Mayans and Aztecs were the first chocolate aficionados,
0:11:26 > 0:11:29'grinding up cocoa beans, adding water, spices and chillies
0:11:29 > 0:11:33'to create a bitter brew called xocolatl.
0:11:33 > 0:11:38'In the 1500s, Spanish conquistadors brought chocolate back to Europe,
0:11:38 > 0:11:41'where it was immediately popular.
0:11:42 > 0:11:47'But there was one nation that took to it like no other.
0:11:47 > 0:11:52'It reached England in the 1650s. Chocolate houses opened in London,
0:11:52 > 0:11:56'peddling the exotic new drink to the aristocracy.
0:11:56 > 0:12:01'Then a Bristol company changed the way chocolate was consumed forever.
0:12:01 > 0:12:05'In 1847, a physician called Joseph Fry
0:12:05 > 0:12:08'discovered if you mix cocoa butter with cocoa powder and sugar,
0:12:08 > 0:12:12'it made a paste that could be pressed into a mould. Bingo!
0:12:12 > 0:12:16- 'The chocolate bar was born. - And it really took off!'
0:12:16 > 0:12:20The chocolate distinguished with a glass and a half of milk
0:12:20 > 0:12:22in every lovely half pound.
0:12:22 > 0:12:26'In 1905, John Cadbury created Dairy Milk.
0:12:26 > 0:12:31'It became the company's best-seller.
0:12:31 > 0:12:36'At last, a luxury the masses could afford. British production boomed.
0:12:39 > 0:12:44'Recipes for new bars would be carefully researched
0:12:44 > 0:12:46'and kept firmly under wraps.'
0:12:48 > 0:12:52REPORTER: Every big industry has its back-room boys,
0:12:52 > 0:12:55where research and science take over.
0:12:55 > 0:12:59The confectioners and chefs prepare not for today, but for tomorrow.
0:12:59 > 0:13:02'No matter what went into it,
0:13:02 > 0:13:04'we couldn't get enough of the brown stuff.'
0:13:04 > 0:13:07I never get tired of KitKat.
0:13:09 > 0:13:13'And in the '60s, chocolate even became sexy.
0:13:19 > 0:13:24- 'Careful, Dave. You know it's a family show.- Sorry.'
0:13:24 > 0:13:26Flake, Cadbury's Flake.
0:13:26 > 0:13:29A heaven all of your own.
0:13:29 > 0:13:32'The appeal of chocolate was so great
0:13:32 > 0:13:35'people confessed to being addicted to it.'
0:13:35 > 0:13:40I decided I would have some death by chocolate cake, 36 portions.
0:13:40 > 0:13:44When I'd eaten all of it, I felt it was a bit piggish, really,
0:13:44 > 0:13:48but it's so moreish, you just can't stop.
0:13:48 > 0:13:51'Ah! And a new word entered the dictionary.'
0:13:51 > 0:13:54Chocoholic.
0:13:54 > 0:13:59'Chocolate has come a long way from the Central American cocoa drink.
0:13:59 > 0:14:04'Our love affair with the stuff shows no sign of dwindling.
0:14:06 > 0:14:12'To Victorian Britain next, where we were first introduced to another indulgent treat us Brits adore,
0:14:12 > 0:14:14'ice cream.
0:14:14 > 0:14:16'We're off to the Lake District
0:14:16 > 0:14:21'to see a man who knows about bygone times of plenty,
0:14:21 > 0:14:24'Best Of British food historian and chef, Ivan Day.'
0:14:24 > 0:14:27We're going to make some ice cream.
0:14:27 > 0:14:31- Isn't that gonna take ages? - No. We'll use the original method.
0:14:31 > 0:14:35In the 17th century in Italy, in the 18th century in England and France,
0:14:35 > 0:14:39they made superb ice creams and didn't have electrical freezers.
0:14:39 > 0:14:46They understood that if you mix chemicals like sodium chloride, common salt, into ice,
0:14:46 > 0:14:48it makes the temperature go down.
0:14:48 > 0:14:53- A mystery we've been thinking about. - How did they get the ice?
0:14:53 > 0:14:58Right, well, in the winter, even in a hot country like Italy,
0:14:58 > 0:15:00Naples, big mountains.
0:15:00 > 0:15:03They would collect the snow, bring it down,
0:15:03 > 0:15:08and they stored it in huge underground pits called ice houses.
0:15:08 > 0:15:13The technique they used in the 17th century is this one.
0:15:13 > 0:15:17The temperature in that is about minus ten. Put your hand in.
0:15:17 > 0:15:22- You're going into the Arctic for a moment.- Yeah. That is very cold.
0:15:22 > 0:15:25- Wow!- It's a miniature freezer.
0:15:25 > 0:15:27- That cream you brought.- Yes.
0:15:27 > 0:15:32- What we're going to do with it is... Half a pint of single cream?- Yeah.
0:15:32 > 0:15:35I've got some syrup that I've made.
0:15:35 > 0:15:40The earliest name for an ice dessert in Europe was a sorbetto,
0:15:40 > 0:15:42an Italian name.
0:15:42 > 0:15:45One of the key ingredients was a sugar syrup.
0:15:45 > 0:15:48So I put that into the cream.
0:15:48 > 0:15:52And here, I've got the juice of three lemons.
0:15:52 > 0:15:55We're going to make a lemon sherbet.
0:15:55 > 0:15:58We're going to grate the peel of an orange.
0:16:03 > 0:16:07If you could put it into our mixture.
0:16:09 > 0:16:13I'll just pour a small amount in to begin with.
0:16:13 > 0:16:18- You can see a freezing already. - It is. Up the sides of the vessel.
0:16:18 > 0:16:22Even after a couple of seconds it's beginning to congeal.
0:16:22 > 0:16:27If I spin this around in the ice, it'll agitate the mixture.
0:16:27 > 0:16:31By the 18th century, every major country house had an ice house.
0:16:31 > 0:16:37Everybody wanted ice cream, but it was very much an upper-class thing.
0:16:37 > 0:16:40'It was the Italians who introduced ice cream to the masses
0:16:40 > 0:16:42'in the mid 19th century.
0:16:42 > 0:16:46'Italian immigrants had their own tradition of ice cream making
0:16:46 > 0:16:50'and made a living by selling it on the streets from painted handcarts.'
0:16:50 > 0:16:56The most popular way of serving it was in one of these glasses.
0:16:56 > 0:16:59This is a ha'penny lick.
0:16:59 > 0:17:01- That's a penny lick.- Beautiful.
0:17:01 > 0:17:05They're made of pressed glass. The bit the ice cream was in was tiny.
0:17:05 > 0:17:11You get an optical illusion and think you've got more than you have.
0:17:11 > 0:17:14You don't have a spoon, you literally...
0:17:14 > 0:17:16lick it, you see.
0:17:16 > 0:17:20Italian emigres were getting blamed for cholera and typhoid epidemics
0:17:20 > 0:17:24because people thought that this was unhygienic.
0:17:24 > 0:17:27These glasses were then replaced by...?
0:17:27 > 0:17:31Ice cream cones. You ate the container. There was no infection.
0:17:33 > 0:17:36'For the upper classes, there was a more refined way
0:17:36 > 0:17:39'of presenting iced desserts.'
0:17:39 > 0:17:43One of the things that starts to happen is they start using moulds
0:17:43 > 0:17:46- in the form of fruits. - Is that a fig?- That's a fig.
0:17:46 > 0:17:49You could put a fig flavoured ice cream in it.
0:17:49 > 0:17:53Sometimes, they would even paint them with edible colourings
0:17:53 > 0:17:55to make them look realistic.
0:17:55 > 0:17:57I've already done that with some.
0:17:57 > 0:17:59Including...
0:18:01 > 0:18:03- ..this monster.- Wow!
0:18:03 > 0:18:07This is not an ice cream. This is a water ice.
0:18:07 > 0:18:10Lemon water ice flavoured with bergamot,
0:18:10 > 0:18:12the oil they put in Earl Grey tea.
0:18:12 > 0:18:16This is the difference between an ice cream penny lick or cone
0:18:16 > 0:18:18- and a lolly.- Yeah.
0:18:18 > 0:18:21This is a very, very posh lolly.
0:18:21 > 0:18:24- We're going to dip this in here. - That's cold.
0:18:24 > 0:18:28If you put it in warm water, it's a disaster.
0:18:28 > 0:18:33Isn't it lovely seeing that mould used for the purpose for which it was intended?
0:18:33 > 0:18:38If I'm very careful, I can prise it open...
0:18:38 > 0:18:40- BOTH:- Wow!
0:18:40 > 0:18:43- Oh, hey!- This is the tricky bit.
0:18:43 > 0:18:45We've got to get it out.
0:18:45 > 0:18:47It's a nightmare.
0:18:49 > 0:18:52- Yes!- Well done, that man!
0:18:52 > 0:18:56This is the really... Could you grab that for me, Si?
0:18:56 > 0:19:02Fantastic. OK, so there is our basket of flowers.
0:19:02 > 0:19:04That's beautiful.
0:19:04 > 0:19:08There's fruit juices in there, strawberry and raspberry.
0:19:08 > 0:19:10And saffron for the yellow.
0:19:10 > 0:19:13You just mix a little bit of the colours
0:19:13 > 0:19:18in with the semi-melted water ice, and filled up part of the mould.
0:19:18 > 0:19:24For centuries, us Brits have created magnificent food in times of plenty.
0:19:24 > 0:19:26How fabulous.
0:19:26 > 0:19:28Can you feel it coming? Perfect.
0:19:28 > 0:19:31Stand it up next to the pineapple.
0:19:31 > 0:19:34Can you imagine a Victorian child's face
0:19:34 > 0:19:38being presented with that on the table for the birthday tea?
0:19:38 > 0:19:41- It would be magic. - This is advanced stuff.
0:19:41 > 0:19:46I'm giving you two swan moulds.
0:19:46 > 0:19:48So dip it in.
0:19:48 > 0:19:50One, two, three.
0:19:50 > 0:19:51- OK?- Yeah.
0:19:51 > 0:19:58If you can get these out in one piece, I'll be really impressed. This is tricky. Gently, Si.
0:19:58 > 0:20:00- Beautiful.- Oh, wow!
0:20:00 > 0:20:04Just tip it out onto your hand. Hold it by the body.
0:20:04 > 0:20:07Ah! I've lost the neck! I failed.
0:20:07 > 0:20:12- Never mind. I've got a stumpy swan. - There's no way you can stick it on.
0:20:12 > 0:20:16A gentle flick with it. Do you feel it moving?
0:20:16 > 0:20:19- Yes.- Now, very carefully,
0:20:19 > 0:20:21turn it round and gently...
0:20:24 > 0:20:26- Yes!- Well done.
0:20:26 > 0:20:29That is so satisfying!
0:20:29 > 0:20:31- Now put it...- At the front.
0:20:31 > 0:20:33..over the ugly duckling!
0:20:33 > 0:20:36A vision, eh?
0:20:36 > 0:20:40'That's one up to you, Si, but Ivan was about to outdo us both
0:20:40 > 0:20:43'with a recreation of an exotic dish
0:20:43 > 0:20:47'that has all but disappeared from our culinary repertoire.'
0:20:47 > 0:20:50This is made with cream, milk,
0:20:50 > 0:20:54a flavouring called maraschino, which is Marasca cherries.
0:20:54 > 0:20:58Let's hope it just comes out OK.
0:20:58 > 0:21:03Oh, wow! That's stunning, Ivan. What a wonderful dessert!
0:21:03 > 0:21:06And I think we must have a tasting.
0:21:06 > 0:21:10We should start with the one that we made first.
0:21:10 > 0:21:15- The creme de la creme ice cream. - Which you made from scratch.- Yes.
0:21:15 > 0:21:18Let's have a look at it and see whether it's holding up.
0:21:18 > 0:21:20- It's not melting.- It's perfect.
0:21:22 > 0:21:24- Tangy, isn't it? - It's nicely grown-up.
0:21:24 > 0:21:27- That's wonderful.- Not too sweet.
0:21:27 > 0:21:33- There is a really acidic tang which is beautifully balanced with sweetness.- It is tangy.
0:21:33 > 0:21:36- That's delicious.- Absolutely superb.
0:21:36 > 0:21:40Now this one, it's not so much a true ice cream
0:21:40 > 0:21:44as a kind of Bavarian cream, almost like a frozen blancmange.
0:21:44 > 0:21:49And it's got in it bits of lokum, the Turkish delight.
0:21:49 > 0:21:51DAVE AND SI GASP
0:21:51 > 0:21:55This is an iced pudding, rather than an ice cream.
0:21:58 > 0:22:02The taste is amazing. That is a fantastic pudding.
0:22:02 > 0:22:05It's interesting because it's a new flavour to us.
0:22:05 > 0:22:09But it is a whiff of a bygone era. It's stunning.
0:22:09 > 0:22:12You have the pineapple. You got that one out.
0:22:12 > 0:22:17- And me swan?- He's gone! - Ah! Never mind, never mind!
0:22:17 > 0:22:21This, to me, is one of the most refreshing water ices
0:22:21 > 0:22:24- that's been invented. - Ahhhh!- Isn't it?
0:22:24 > 0:22:29- That's a super-charged ice lolly! - Like a Zoom with attitude.
0:22:29 > 0:22:32IVAN LAUGHS
0:22:32 > 0:22:36What I've loved about this, I think it sums up what you do, Ivan.
0:22:36 > 0:22:38You have the source material.
0:22:38 > 0:22:42Without the implements and techniques, you'll never get it right.
0:22:42 > 0:22:45It's a fascinating taste of the past.
0:22:45 > 0:22:48It's very sophisticated tasty food.
0:22:48 > 0:22:51- Thank you for sharing it with us. - It's been a great pleasure.
0:22:51 > 0:22:55Nice to have such good students. LAUGHTER
0:22:55 > 0:22:59Mr Whippy and Mr Softee! ALL LAUGH
0:23:00 > 0:23:05'Now, we Brits can't get enough of cooking on the telly.
0:23:05 > 0:23:09'And we Hairy Bikers owe our love of food to those classic TV chefs
0:23:09 > 0:23:13'whose passion and knowhow inspired us all to get into the kitchen.
0:23:13 > 0:23:16'So we're going back to 1983,
0:23:16 > 0:23:20'to join the Reverend John Eley, aka the Cooking Canon.
0:23:20 > 0:23:23'Before our telly schedules were packed with celebrity chefs,
0:23:23 > 0:23:25'people like the Cooking Canon
0:23:25 > 0:23:28'were expanding our palates on daytime TV.'
0:23:28 > 0:23:32- He's funny as well. - I've never seen this, I don't think.
0:23:34 > 0:23:37- Oh! BBC Pebble Mill. - He was on Pebble Mill for years.
0:23:37 > 0:23:41- That's a crocodile.- Are these the worst titles you've ever seen?
0:23:41 > 0:23:44It's out of Birmingham!
0:23:44 > 0:23:45Pebble Mill At One!
0:23:45 > 0:23:52- This is a bit extravagant for you... - Because it's times of plenty!
0:23:52 > 0:23:57It was common to have pheasants. You'd get them fair means or FOUL!
0:23:57 > 0:23:59I thought today we'd do a game pie.
0:23:59 > 0:24:04- He had three best-selling books off this series.- Did he?- Yeah.
0:24:04 > 0:24:07- You're not allowed to cheat. - I've cheated!
0:24:07 > 0:24:11I've filled my nine-inch cake tin with my pastry.
0:24:11 > 0:24:15I'm putting a little bit of venison in the bottom of my dish.
0:24:15 > 0:24:18Isn't venison not expensive for the ordinary, everyday...?
0:24:18 > 0:24:24I was talking to some art students in Carlisle and they were having venison that night.
0:24:24 > 0:24:28- Now I'm putting some pheasant breasts on top...- Wow!
0:24:28 > 0:24:33- He's doing well, isn't he?- That's a well-packed pie.- It certainly is.
0:24:33 > 0:24:38- Something for a special occasion? - Yes. When the bishop comes to tea!
0:24:38 > 0:24:42Or if there's a visiting king. Henry VIII would have enjoyed it.
0:24:42 > 0:24:46- That was cooked pheasant on top of raw venison?- Correct.
0:24:46 > 0:24:51- Raw mushrooms then half-boiled eggs? - Right. Raw lamb's kidney.
0:24:51 > 0:24:54'Venison and pheasant were the preserve of the wealthy
0:24:54 > 0:24:58'and men of the cloth so it was food of the rich.
0:24:58 > 0:25:03- 'The poor would have to poach it which, for centuries, was punishable by death.- Bit harsh.'
0:25:03 > 0:25:06..Walnuts round the top like this...
0:25:06 > 0:25:10Has he just cleared out the cupboard and thrown what he can in?
0:25:10 > 0:25:14Got the hand of God in it. About the only thing it hasn't got.
0:25:14 > 0:25:17..One important ingredient which I've kept to do myself,
0:25:17 > 0:25:21the man should always handle the port, a little bit of port...
0:25:21 > 0:25:23The communion wine will be missing.
0:25:23 > 0:25:27.."A little bit of port" and half a bottle goes in!
0:25:27 > 0:25:30So you can see it coming through.
0:25:30 > 0:25:32I'm going to pop this into the oven
0:25:32 > 0:25:35as it is without the lid on yet.
0:25:35 > 0:25:37I want to cook the ingredients inside.
0:25:37 > 0:25:41Hopefully, we end up with a wonderful pie like this.
0:25:41 > 0:25:45- GIGGLING:- Here's one he made earlier!
0:25:45 > 0:25:49- How does that taste? We ought to have a drop of this with it.- Mm.
0:25:49 > 0:25:53Good. Is that nice? Here's a little claret.
0:25:53 > 0:25:58He's got a bit of a look in his eye for the old presenter!
0:25:58 > 0:26:00Oh, hey! Steady, canon!
0:26:00 > 0:26:03- ..The crunchiness of the walnuts. - Splendid.
0:26:03 > 0:26:08- You're enjoying that, aren't you? - I'm enjoying that very much.
0:26:08 > 0:26:11That was interesting, times of plenty.
0:26:11 > 0:26:14- There was plenty of everything in that pie!- There was.
0:26:14 > 0:26:19'That over-the-top game pie may have been crammed with costly ingredients
0:26:19 > 0:26:26'but there's one luxury we Hairy Bikers love, that's among the most expensive on the planet.
0:26:29 > 0:26:33'Known to some as "black diamonds", truffles are a type of fungus
0:26:33 > 0:26:37'that can fetch over £8,000 per kilo!
0:26:37 > 0:26:41'They aren't just the domain of the French or Italians, we grow them,
0:26:41 > 0:26:44'right here on British soil.
0:26:44 > 0:26:47'Regrettably, our native truffles are a delicacy
0:26:47 > 0:26:50'that have almost vanished from our dinner tables.
0:26:50 > 0:26:55'Our Best Of British food heroes Marion Dean and Dr Paul Thomas are determined
0:26:55 > 0:26:59'to put the British truffle back on the culinary map.'
0:26:59 > 0:27:04Truffles are really exciting. I love finding them.
0:27:04 > 0:27:06I love eating them.
0:27:06 > 0:27:09I love training dogs how to find them.
0:27:09 > 0:27:13And I love teaching people on what to look for to find them.
0:27:13 > 0:27:17When I was a kid, I used to go out and collect wild food.
0:27:17 > 0:27:20I collected mushrooms, then I read about truffles.
0:27:20 > 0:27:23In my teenage years, I read about how expensive they were.
0:27:23 > 0:27:26I wanted to find them and I couldn't.
0:27:26 > 0:27:29Then I did a PhD at the University of Sheffield.
0:27:29 > 0:27:33Through a long process, we developed a way to grow them.
0:27:33 > 0:27:35I've been absorbed by it ever since.
0:27:35 > 0:27:37When you eat a truffle,
0:27:37 > 0:27:40you really want to say,
0:27:40 > 0:27:44"Wow! THAT's what I'd heard about!"
0:27:44 > 0:27:48'They've planted one of the country's first truffle orchards.
0:27:48 > 0:27:53'650 trees that have been impregnated with truffle spores.'
0:27:53 > 0:27:55The best way to think of a truffle
0:27:55 > 0:27:58is it's kind of an underground mushroom,
0:27:58 > 0:28:01the size of between a golf ball and a tennis ball.
0:28:01 > 0:28:04It's the fruit of the truffle fungus.
0:28:04 > 0:28:08It needs the tree to survive and the truffle helps the tree to grow.
0:28:08 > 0:28:10It's completely symbiotic.
0:28:10 > 0:28:14You need to get the truffle and the tree working together.
0:28:14 > 0:28:18'Traditionally, sows would be used to hunt for truffles,
0:28:18 > 0:28:22'but there were some disadvantages.'
0:28:22 > 0:28:26Truffle releases a pheromone similar to the sex pheromone in pigs
0:28:26 > 0:28:28so when a pig's hunting these,
0:28:28 > 0:28:32they go crazy, then you've got to get between the pig and the truffle.
0:28:32 > 0:28:36It can be quite dangerous. People lose fingers.
0:28:36 > 0:28:40Whereas dogs, you can train them to pick up the scent,
0:28:40 > 0:28:45they'll run down, stop where the truffle is, mark it, then you just dig it up.
0:28:45 > 0:28:50'Marion trained her own dog, an Italian truffle hound, Mufti.
0:28:50 > 0:28:53'Even cultivated truffles require an expert nose to find them.
0:28:53 > 0:28:57'And to revive that lost art of truffle finding,
0:28:57 > 0:29:00'she's set up a truffle dog hunting school.'
0:29:00 > 0:29:02The dogs become very confident
0:29:02 > 0:29:05and recognise the truffle scent.
0:29:05 > 0:29:11Dogs will develop their own special way of communicating with you,
0:29:11 > 0:29:14to let you know there's a truffle.
0:29:14 > 0:29:19'It may take up to seven years before Marion can harvest
0:29:19 > 0:29:21'her cultivated truffles.
0:29:21 > 0:29:24'For now, foraging is the only way to get them.
0:29:24 > 0:29:28'Marion and Paul head off to a top secret location
0:29:28 > 0:29:31'where they hope Mufti might unearth some hidden gems.
0:29:31 > 0:29:37'Anything they find will be taken to a hotel in the hope that Marion will become a supplier.
0:29:43 > 0:29:47'After only a few minutes, it looks like Mufti's spotted something.'
0:29:47 > 0:29:50Wait! Well, Let's see.
0:29:50 > 0:29:52Yes. Here. We've got one!
0:29:52 > 0:29:54- We've got one!- Can't actually...
0:29:54 > 0:29:59- There! Right under your finger! - Cool. Well done, Mufti.
0:29:59 > 0:30:01See a little damage on top.
0:30:01 > 0:30:04To me, it's worth its weight in gold.
0:30:04 > 0:30:07I can't wait. Let's dig it up!
0:30:07 > 0:30:08Out we come.
0:30:08 > 0:30:13- 'Looks like a ball of mud to me. - No wonder they're so hard to find.'
0:30:13 > 0:30:16You just love finding those truffles!
0:30:16 > 0:30:19That's in much better condition on one side.
0:30:19 > 0:30:22The top has been damaged where rain's got in.
0:30:22 > 0:30:24- OK?- Let's keep going. Good start.
0:30:27 > 0:30:30'As luck would have it, Mufti finds another!'
0:30:30 > 0:30:32Paul, do you want to feel it?
0:30:35 > 0:30:38Mufti, good girl! Wait!
0:30:38 > 0:30:39'And another!'
0:30:39 > 0:30:42- That's a good one.- Is it? - Smells good.
0:30:44 > 0:30:46'And another!'
0:30:46 > 0:30:48A tiny little one.
0:30:48 > 0:30:50'It's like finding buried treasure!'
0:30:50 > 0:30:55- In terms of success, I'm thrilled. I'm so happy.- You should be.- Yeah.
0:30:58 > 0:31:01'With a basket full of top quality wild British truffles,
0:31:01 > 0:31:06'Marion has come to Langford Fivehead, an exclusive hotel
0:31:06 > 0:31:09'run by celebrity chef and food writer, Orlando Murrin.'
0:31:11 > 0:31:13To the truffle season that lies ahead.
0:31:13 > 0:31:17'Orlando has a penchant for decadence and is going to put
0:31:17 > 0:31:19'Marion's truffles to the test
0:31:19 > 0:31:22'by cooking his favourite truffle recipe.'
0:31:22 > 0:31:27Such strange and interesting things to cook with.
0:31:27 > 0:31:31I think they're the oddest thing in the kitchen.
0:31:31 > 0:31:34It's a classic French dish, but a modern take on it.
0:31:34 > 0:31:38'Truffles have a flavour not too dissimilar from garlic
0:31:38 > 0:31:41'with an earthy, mushroomy taste.'
0:31:41 > 0:31:46They do have a strange, haunting flavour that nothing else has.
0:31:46 > 0:31:50'They're most often served raw and shaved onto pasta,
0:31:50 > 0:31:52'salads or omelettes, or used in sauces,
0:31:52 > 0:31:54'like Orlando's doing here.'
0:31:54 > 0:31:58That's three slices of truffle per chicken breast,
0:31:58 > 0:32:03which I reckon is about 20 quids' worth per chicken breast!
0:32:04 > 0:32:08'Orlando starts with some chopped garlic, shallots and mushrooms,
0:32:08 > 0:32:13'which he softens in butter, and then adds a good glug of champagne.
0:32:13 > 0:32:17'He places the sliced truffle under the chicken's skin,
0:32:17 > 0:32:20'strains the sauce and adds the remaining truffle.'
0:32:20 > 0:32:22Just leave it off the heat now,
0:32:22 > 0:32:25so they get to know each other.
0:32:30 > 0:32:36We're going to finish the champagne truffle sauce with creme fraiche.
0:32:41 > 0:32:43It smells gorgeous!
0:32:43 > 0:32:47'Champagne and truffles - you can't get posher nosh than that!'
0:32:48 > 0:32:50Oh, wonderful!
0:32:50 > 0:32:53Seriously truffly.
0:32:53 > 0:32:54Tuck in!
0:32:54 > 0:32:58That's wonderful! Makes it all worthwhile, doesn't it, Marion?
0:32:58 > 0:33:01- 'So, what's the verdict?' - Wonderful!
0:33:01 > 0:33:03ORLANDO: They're fascinating.
0:33:03 > 0:33:09'The truffle is a winner and Orlando agrees to add Marion to his list of suppliers.
0:33:09 > 0:33:15'With British truffles making a comeback, aficionados like Marion, Paul and Orlando
0:33:15 > 0:33:20'are confident they can keep these little culinary gems on our menus.
0:33:20 > 0:33:22'Shame Mufti doesn't get any!
0:33:22 > 0:33:28'In times of plenty, there's nothing we Brits love more than showing off with food.
0:33:28 > 0:33:36'There have been few ages when we haven't been trying to tickle the tastebuds of our dinner guests.
0:33:36 > 0:33:39'Next in our Best Of British kitchen we're cooking
0:33:39 > 0:33:41'a classic British mega-treat.'
0:33:43 > 0:33:47For our finale, there is no dish that symbolises a time of plenty,
0:33:47 > 0:33:52the opulence, the grandeur than a triple crown roast of lamb!
0:33:52 > 0:33:56With fruit stuffing bejewelled in the centre
0:33:56 > 0:34:00and napped with the most wonderful, beautiful, savoury
0:34:00 > 0:34:04red wine minted gravy!
0:34:04 > 0:34:08Variations of this centrepiece have been served from mediaeval times,
0:34:08 > 0:34:11Victorian times, the 1970s perhaps,
0:34:11 > 0:34:13to our present-day tables.
0:34:13 > 0:34:16My friend here is going to butcher.
0:34:16 > 0:34:18I will make the stuffing.
0:34:18 > 0:34:22He'll make the crown. I'll make the jewels.
0:34:22 > 0:34:26- Then we'll have the Crown Jewels. - SI LAUGHS
0:34:26 > 0:34:28Now, I'm going to French trim this.
0:34:28 > 0:34:33All French trim means is to clean the top end of the bone.
0:34:33 > 0:34:37That's all it means. We're going to put a little incision along there.
0:34:37 > 0:34:39Stick your knife in.
0:34:39 > 0:34:42Don't throw away these trimmings.
0:34:42 > 0:34:47What we're going to do is put those in the roasting tin for the gravy.
0:34:47 > 0:34:50Then the bits in the middle. Cut them off.
0:34:53 > 0:34:58Stuffing starts with an onion in the pan, being sweated down.
0:35:00 > 0:35:02Now we need to clean these.
0:35:02 > 0:35:06Take the back of a knife and just...
0:35:06 > 0:35:11That bone needs to be nice and clean because this is about presentation.
0:35:11 > 0:35:15If you've got a good local butcher worth his salt,
0:35:15 > 0:35:19say you're going to do a crown roast of lamb,
0:35:19 > 0:35:22he'll do this for you, so all you do is stuff it.
0:35:22 > 0:35:25He might give you the little white hats.
0:35:25 > 0:35:30And don't forget to ask for the leftover trimmings for the gravy.
0:35:30 > 0:35:35It's a dish of grandeur in the middle of the table. It looks regal.
0:35:35 > 0:35:38That's just about right.
0:35:38 > 0:35:42To the onions, add some flaked almonds.
0:35:42 > 0:35:45We'll toast these off with the onions for a minute.
0:35:45 > 0:35:48In next goes a chopped English russet,
0:35:48 > 0:35:51but you can use any dessert apple.
0:35:51 > 0:35:53Apple goes in.
0:35:53 > 0:35:57It's time to pack me jewels in.
0:35:57 > 0:35:59The rubies, that's cranberries.
0:36:02 > 0:36:05Dried apricots.
0:36:07 > 0:36:10And me opals, sultanas.
0:36:12 > 0:36:15The stuffing starts to resemble a Christmas pudding.
0:36:15 > 0:36:18- How are you getting on? - We're getting there.
0:36:18 > 0:36:22- Nice work, mate. Look at that! - Clean as a whistle.- It is.
0:36:22 > 0:36:28Now time for the Spice Girls. A teaspoon of cumin.
0:36:28 > 0:36:31A teaspoon of coriander.
0:36:31 > 0:36:34Half a teaspoon of cinnamon.
0:36:34 > 0:36:38A quarter teaspoon, or a pinch, of cayenne.
0:36:43 > 0:36:46Now we get fruity.
0:36:46 > 0:36:49Now add the zest of an orange and the zest of a lemon.
0:36:55 > 0:37:00Stir in your zests and grate in a couple of cloves of garlic.
0:37:00 > 0:37:05The atmosphere in the kitchen begins to smell like a party.
0:37:05 > 0:37:09To the fruity stuffing mixture, throw in some fresh thyme.
0:37:09 > 0:37:12The herb of choice at the minute.
0:37:12 > 0:37:16What's nice about thyme is it goes across so many flavours.
0:37:16 > 0:37:19You can even use it in puddings. I think that's great.
0:37:19 > 0:37:24- Who said the British were dull eaters?- Never us, mate.- No.
0:37:24 > 0:37:27My father wouldn't eat tinned chicken soup.
0:37:27 > 0:37:30He thought it had garlic in it.
0:37:30 > 0:37:33It was traditional tastes in those days.
0:37:33 > 0:37:37- "I know what I like and I like what I know."- Aye!
0:37:37 > 0:37:40Good old curly parsley.
0:37:40 > 0:37:44A good handful. That is all the colours of the bloomin' rainbow.
0:37:44 > 0:37:47If it tastes as good as it looks, I'm laughing.
0:37:47 > 0:37:50Black pepper and some sea salt flakes.
0:37:51 > 0:37:55You see how these pieces of sinew are coming off the bone?
0:37:55 > 0:37:57Take the time to take those off.
0:37:57 > 0:38:02You want that lovely bone to be really, really clean.
0:38:02 > 0:38:08We put an incision along there like that. And then...
0:38:08 > 0:38:11Watch what'll happen.
0:38:15 > 0:38:18DAVE SINGS FANFARE
0:38:20 > 0:38:22- Got it?- That's magic, mate.
0:38:22 > 0:38:25You can see by the amount of work
0:38:25 > 0:38:28why these racks are quite expensive.
0:38:28 > 0:38:32- The butcher spends a lot of time prepping them.- Assemblage!
0:38:34 > 0:38:36'Now to make the crown shape.
0:38:36 > 0:38:41'First, cut a small incision at the base of both ends of each joint.
0:38:41 > 0:38:45'Thread kitchen string through the holes and tie the meat together.
0:38:45 > 0:38:46'Simple!'
0:38:46 > 0:38:53And we maintain that circular shape by tying these cross ribs together.
0:38:53 > 0:38:56- That's not wonky.- That's a minter.
0:38:56 > 0:39:00- We need to pop this now... - Thank you.- ..onto there.
0:39:00 > 0:39:05I've put a bit of baking parchment on the bottom of the roasting tin
0:39:05 > 0:39:08to make it easier to lift it out.
0:39:08 > 0:39:13And now it's time to bejewel, to bedazzle our crown!
0:39:13 > 0:39:15SI LAUGHS
0:39:15 > 0:39:19All you do is, you fill that crater with the stuffing!
0:39:25 > 0:39:27Beautiful!
0:39:27 > 0:39:33Cover the stuffing and ends of the bone with foil to stop them burning.
0:39:33 > 0:39:36We'll take these off because we've got another little thing.
0:39:36 > 0:39:40We're going to put those little white paper chef's hats on!
0:39:40 > 0:39:44That's the trimmings that's come off that rack of lamb.
0:39:44 > 0:39:46That's gonna make ace gravy.
0:39:46 > 0:39:49We pop this into a pre-heated oven,
0:39:49 > 0:39:51190, 200 degrees Celsius,
0:39:51 > 0:39:54and cook it 45 minutes for rare,
0:39:54 > 0:39:58an hour for medium rare, an hour and a quarter for medium,
0:39:58 > 0:40:00and beyond that, forget it!
0:40:00 > 0:40:02I like this medium rare.
0:40:02 > 0:40:05Cooked on the outside. Touch of pink in the middle.
0:40:05 > 0:40:08- So let's go for an hour? - Let's do that.
0:40:08 > 0:40:11Goodbye, we will see you later, mon liege.
0:40:16 > 0:40:20Ten minutes before the end of cooking time, remove all the foil.
0:40:20 > 0:40:23This allows the bones to dry out before it's served.
0:40:23 > 0:40:26After an hour...
0:40:24 > 0:40:26# Hallelujah! #
0:40:26 > 0:40:29..our crown roast is done.
0:40:29 > 0:40:32- You could wear that on your head. - You could.
0:40:32 > 0:40:37Now for the gravy. Don't forget to take this out. It's easy to forget.
0:40:37 > 0:40:41First thing we need to do is get some flour.
0:40:41 > 0:40:45Just put a heat underneath the roasting tin.
0:40:45 > 0:40:47About a tablespoon.
0:40:47 > 0:40:50This needs to be mixed up with that lovely fat.
0:40:52 > 0:40:55Mate, I'm ready for that red wine.
0:40:55 > 0:40:58- Couple of good glasses?- Easy. - I'll deglaze.
0:40:58 > 0:41:03This is going to remove those pearls of taste sensation off the pan.
0:41:03 > 0:41:07- That's enough?- Yeah. Smashing.
0:41:07 > 0:41:10This is a red wine lamb mint gravy.
0:41:10 > 0:41:12I've got a bunch of mint.
0:41:12 > 0:41:15Shred it very fine.
0:41:15 > 0:41:18- That's thick, mate.- It is lovely.
0:41:18 > 0:41:21Now we throw a jug of stock into that.
0:41:21 > 0:41:23This is chicken stock.
0:41:24 > 0:41:27Any stock will do, really.
0:41:27 > 0:41:30I love the scent of mint. It's a scent of Britain.
0:41:30 > 0:41:33It's an English country garden.
0:41:33 > 0:41:35Bit of seasoning, mate.
0:41:35 > 0:41:38Bit of pepper. Bit of salt.
0:41:38 > 0:41:42We're there on the gravy front. People find making gravy difficult.
0:41:44 > 0:41:46That's gravy.
0:41:46 > 0:41:50I'll go and get a sieve and a saucepan.
0:41:56 > 0:42:01'Finally, sieve the gravy into a clean pan and there it is.'
0:42:02 > 0:42:05Look at that! It's a good old pan of gravy!
0:42:05 > 0:42:09Our triple crown roast of lamb with a jewelled fruit stuffing
0:42:09 > 0:42:11with a minted red wine sauce.
0:42:11 > 0:42:16This lamb roast may look impressive but it's worth the effort.
0:42:16 > 0:42:19It's a magnificent centrepiece for any special meal.
0:42:19 > 0:42:23The leftovers have made it back to the kitchen!
0:42:23 > 0:42:26Should I plate it up and make it nice?
0:42:26 > 0:42:30No! What goes on in the kitchen stays in the kitchen, dude.
0:42:39 > 0:42:44- Lovely. It's sweet and sour, fruity and nutty.- Almonds! Boom!
0:42:44 > 0:42:46- You know, Si.- What?
0:42:46 > 0:42:50I could get used to these times of plenty. Lobster mousse.
0:42:50 > 0:42:53Fancy another, seeing as I'm here?
0:42:53 > 0:42:56'From dishes we eat when we're pushing the boat out,
0:42:56 > 0:42:59'to the most extravagant ingredients,
0:42:59 > 0:43:03'the food we've enjoyed in times of plenty throughout history
0:43:03 > 0:43:05'really is the best of British
0:43:05 > 0:43:07'and it looks as good as it tastes.'
0:43:07 > 0:43:09Look at that!
0:43:11 > 0:43:13Visit...
0:43:16 > 0:43:20..to discover amazing facts about the history of food.
0:43:20 > 0:43:24'And to find out how to cook up tonight's recipes.'
0:43:49 > 0:43:52Subtitles by Red Bee Media Ltd
0:43:52 > 0:43:55E-mail subtitling@bbc.co.uk