0:00:02 > 0:00:06If there's one thing I look forward to at the end of a busy day,
0:00:06 > 0:00:09it's the thought of getting back to my kitchen at home.
0:00:09 > 0:00:14For me, nothing beats cooking some simple heart-warming food.
0:00:14 > 0:00:17Ho-ho! It is SO good!
0:00:17 > 0:00:22The kind of no-nonsense grub that brings people together.
0:00:22 > 0:00:24Cheers, everyone.
0:00:25 > 0:00:30The dishes I turn to when I want to put a big smile on everyone's face.
0:00:32 > 0:00:35These are my Home Comforts.
0:00:42 > 0:00:46I often get asked what inspired me to get into food in the first
0:00:46 > 0:00:49place and the simple answer is - my family.
0:00:49 > 0:00:52Working in and running restaurants has given me
0:00:52 > 0:00:56some amazing opportunities in life, but it all started at home.
0:00:56 > 0:00:59Families and food, for me, go hand in hand.
0:00:59 > 0:01:02Some of the happiest memories I had a as a kid was helping
0:01:02 > 0:01:03out my mother in the kitchen.
0:01:03 > 0:01:06So I'm going to show you some simple foolproof ideas
0:01:06 > 0:01:09that are always a winner in my house.
0:01:09 > 0:01:12As you can see, I ate pretty well as a kid
0:01:12 > 0:01:16and the home comforts I grew up on have stayed with me ever since.
0:01:18 > 0:01:21I'll be making top picks from my mum's cookbook
0:01:21 > 0:01:24and you don't mess about with your mum's recipes!
0:01:24 > 0:01:27I got rapped round the back of my head and sent to bed!
0:01:27 > 0:01:33Food historian Ivan Day has finally found the longest recipe in history.
0:01:33 > 0:01:38Mutton this size is going to take about 19 days.
0:01:38 > 0:01:39And my old school reports that my early cooking efforts
0:01:39 > 0:01:43were not always successful.
0:01:43 > 0:01:45Untidy. Poor time plan. See me.
0:01:45 > 0:01:48Far too many ingredients.
0:01:48 > 0:01:50And that was just for gingerbread.
0:01:50 > 0:01:54But first, a classic 1970s starter that takes me right down
0:01:54 > 0:01:57memory lane.
0:01:57 > 0:01:59A delicious combination of fine seafood,
0:01:59 > 0:02:04with a healthy dose of cream cheese and double cream, this little
0:02:04 > 0:02:07number takes me back to my mum's Saturday night dinner parties.
0:02:07 > 0:02:09Her smoked salmon, prawn
0:02:09 > 0:02:13and cucumber mousse is making a comeback.
0:02:13 > 0:02:15I don't know why, but everybody seems to laugh
0:02:15 > 0:02:18when I make this at home, but nobody laughs when they taste it.
0:02:18 > 0:02:21I think it's a fantastic dish.
0:02:21 > 0:02:24It makes a great centrepiece, great talking point.
0:02:24 > 0:02:27It's a salmon mousse done in one of these metal rings,
0:02:27 > 0:02:29layered with cucumber.
0:02:29 > 0:02:32Very simple to do, but the time consuming bit is the start.
0:02:32 > 0:02:35But all you need for that is a little bit of oil
0:02:35 > 0:02:38and some clingfilm.
0:02:38 > 0:02:41The trick is to press the clingfilm into the mould,
0:02:41 > 0:02:43so the oil holds it in place.
0:02:43 > 0:02:46I find it works better to use a second sheet of film
0:02:46 > 0:02:47laid across the first.
0:02:49 > 0:02:53This makes it so much easier to take out afterwards.
0:02:55 > 0:02:59So the cucumber, we just peel this. You don't have to.
0:02:59 > 0:03:02I remember watching my mum do this at home.
0:03:02 > 0:03:05She used to love dinner parties
0:03:05 > 0:03:08and she used to do this amazing salmon and prawn mousse,
0:03:08 > 0:03:12made exactly like this and then my dad would get more enthusiastic,
0:03:12 > 0:03:15with more and more dinner parties, so then my mum ended up...
0:03:15 > 0:03:19I shouldn't really say this, but ended up buying it from a shop.
0:03:19 > 0:03:21And this one particular dinner party,
0:03:21 > 0:03:24she was explaining to everybody how it was made
0:03:24 > 0:03:26and I think I was about seven years old
0:03:26 > 0:03:30and accidentally came running in with a packet, saying, "No, no, no.
0:03:30 > 0:03:31"You didn't. You bought it."
0:03:31 > 0:03:34And I got the packet swiftly taken off me
0:03:34 > 0:03:37and rapped round the back of my head and sent to bed!
0:03:37 > 0:03:39So, no more dinner parties for me.
0:03:39 > 0:03:43I'm using a mandolin to cut very fine slices of cucumber.
0:03:43 > 0:03:45These will be the scales for our salmon.
0:03:45 > 0:03:48Be careful using mandolins, it's so easy to cut yourself.
0:03:53 > 0:03:56When the whole cucumber is sliced,
0:03:56 > 0:03:59lay the wafer thin pieces into the mould.
0:04:00 > 0:04:01I always remember this because,
0:04:01 > 0:04:06once you get to the end, just overlap it slightly.
0:04:06 > 0:04:10I'm leaving a few slices of cucumber to one side to use later.
0:04:10 > 0:04:14Right, we can now get on with the mousse itself.
0:04:14 > 0:04:19I'm going to use a combination of prawns and smoked salmon.
0:04:19 > 0:04:23For this, really, we want about sort of 400 grams.
0:04:23 > 0:04:26You need to remove the skin and roughly chop it,
0:04:26 > 0:04:28before throwing it into a blender.
0:04:30 > 0:04:34And then, to make the mousse, it's really simple.
0:04:34 > 0:04:37All you need to add is a touch of lemon.
0:04:39 > 0:04:41Give it a blitz.
0:04:45 > 0:04:48You're creating almost a puree to start with.
0:04:48 > 0:04:51It's important to do this bit first, before you add the cream,
0:04:51 > 0:04:54otherwise the cream over-whips and then separates.
0:04:56 > 0:05:00And then there's only a few more ingredients.
0:05:00 > 0:05:04You'll need 450ml of double cream and 200g of cream cheese.
0:05:07 > 0:05:09Some black pepper.
0:05:09 > 0:05:13Don't bother adding any salt - there's plenty in the salmon.
0:05:13 > 0:05:17While the mixture's churning, you quickly add the double cream.
0:05:21 > 0:05:24You just want to whip up this enough,
0:05:24 > 0:05:26so it's stable, which that...is perfect.
0:05:26 > 0:05:28Quick taste.
0:05:29 > 0:05:31That's good, is that!
0:05:31 > 0:05:33With the mousse whipped to perfection,
0:05:33 > 0:05:36put it in a piping bag and half fill the mould.
0:05:36 > 0:05:38Then add your layer of cooked prawns.
0:05:42 > 0:05:46Then fill the mould with the remaining mousse.
0:05:47 > 0:05:51Finally, you get the remaining cucumber
0:05:51 > 0:05:53and just place this over the top.
0:05:55 > 0:05:58Use some clingfilm on top of the mould to allow you to
0:05:58 > 0:06:00compress the filling.
0:06:02 > 0:06:06Lift off this clingfilm and then get your serving plate,
0:06:06 > 0:06:08and then kind of flip it over.
0:06:08 > 0:06:11You can set it in the fridge for about half an hour,
0:06:11 > 0:06:14if you're worried it might not hold together.
0:06:14 > 0:06:16Fingers crossed!
0:06:19 > 0:06:23And then, if you hold the clingfilm flat to the board,
0:06:23 > 0:06:28and then lift off the mould, it should just come straight off.
0:06:28 > 0:06:30How's that?
0:06:30 > 0:06:33I'm going to garnish this with some fresh watercress
0:06:33 > 0:06:35and the last of my remaining prawns.
0:06:37 > 0:06:41I'm not just going to end there because one thing that my mum
0:06:41 > 0:06:44used to do was grab some big prawns
0:06:44 > 0:06:47and this finishes it all off.
0:06:52 > 0:06:54And there you have it.
0:06:54 > 0:06:58and I think, having done that, my mother might let me downstairs again.
0:06:58 > 0:07:01The presentation on this salmon mousse is stunning
0:07:01 > 0:07:03and it tastes every bit as good as it looks.
0:07:05 > 0:07:09It's one 1970s home comfort that will still get any dinner
0:07:09 > 0:07:11party off to a flying start.
0:07:15 > 0:07:19For most of us, our favourite dishes are shaped by what we ate as kids.
0:07:19 > 0:07:22And this is as true of our ancestors as it is today.
0:07:23 > 0:07:26Food historian Ivan Day is in the Lake District
0:07:26 > 0:07:28at the Georgian childhood home
0:07:28 > 0:07:30of the Romantic poet William Wordsworth.
0:07:32 > 0:07:34As a little boy growing up in Cumberland,
0:07:34 > 0:07:38William would have tasted a couple of real family favourites
0:07:38 > 0:07:43which would have been eaten in just about every household in the region.
0:07:45 > 0:07:47I'm going to make two dishes.
0:07:47 > 0:07:53The first is cured mutton, known locally as powdered mutton.
0:07:53 > 0:07:56The second is the staple dish of the region,
0:07:56 > 0:07:59which was not white wheaten bread,
0:07:59 > 0:08:04but a type of oatcake which was called havercake.
0:08:06 > 0:08:10Cured mutton isn't eaten very much in Britain any more,
0:08:10 > 0:08:13but in the Lake District in Wordsworth's lifetime,
0:08:13 > 0:08:15it was one of the staple foods
0:08:15 > 0:08:18because the sheep were so plentiful on the mountains.
0:08:19 > 0:08:23In order to cure any meat or fish, we need a curing powder.
0:08:23 > 0:08:26That's why this is called powdered mutton.
0:08:26 > 0:08:29And the most important powder is salt.
0:08:31 > 0:08:33Coarse salt was used and it was mixed with brown sugar
0:08:33 > 0:08:35and local juniper berries.
0:08:37 > 0:08:42All we have to do now is to rub this into the surface of the meat.
0:08:42 > 0:08:45The salt gets drawn into the meat slowly
0:08:45 > 0:08:49day after day after day after day until it meets in the middle.
0:08:49 > 0:08:55And a mutton of this size is going to take about 19 days to finish.
0:08:55 > 0:08:58What I've got to do, every day, I just turn it over
0:08:58 > 0:09:02and I rub the salt into it.
0:09:02 > 0:09:03But even then, the Wordsworths
0:09:03 > 0:09:06wouldn't have been able to taste the mutton.
0:09:06 > 0:09:12The leg would then be dried and then hung in some smoke.
0:09:12 > 0:09:15This is one family favourite that you couldn't prepare in a hurry.
0:09:15 > 0:09:18Unlike Ivan's next dish.
0:09:18 > 0:09:23This was the staple food of the central Lake District.
0:09:23 > 0:09:27And it was a type of oatcake which was called havercake.
0:09:30 > 0:09:34Oats in Cumbrian dialect is haver.
0:09:34 > 0:09:37This countryside was invaded by Norsemen
0:09:37 > 0:09:40who settled in here before the Norman conquest.
0:09:40 > 0:09:45And this is really a Scandinavian crisp bread that they brought here.
0:09:46 > 0:09:48This recipe was so simple,
0:09:48 > 0:09:52it was just a matter of mixing oats with salt and hot water
0:09:52 > 0:09:53to form a dough.
0:09:56 > 0:10:02In this part of the world, wheaten bread was a Sunday treat.
0:10:02 > 0:10:05Most of the time, you ate barley and particularly oats,
0:10:05 > 0:10:08which could be grown here very easily.
0:10:08 > 0:10:10For the next stage, a Georgian gadget
0:10:10 > 0:10:13called a havercake roller was used.
0:10:15 > 0:10:19The idea was to roll it out as thinly as you could
0:10:19 > 0:10:22so you get a wonderful crisp bread
0:10:22 > 0:10:25that's really nice. It just cracks.
0:10:26 > 0:10:29The havercake is then moved onto a hot iron girdle,
0:10:29 > 0:10:32where it cooks for about two minutes on each side.
0:10:38 > 0:10:42To make it even more crispy, there was one final step involved.
0:10:43 > 0:10:46So the maiden needs to go in front of the fire.
0:10:49 > 0:10:53And I transfer the havercake
0:10:53 > 0:10:57very gently to the maiden.
0:10:57 > 0:11:01And the havercake sits in front of the fire crisping up.
0:11:05 > 0:11:07This was such a popular food.
0:11:07 > 0:11:10You ate it often by dipping it into your soup.
0:11:12 > 0:11:16I'd like to try my havercake with my powdered mutton.
0:11:22 > 0:11:25The first taste sensation is a very sheepy one.
0:11:25 > 0:11:30There's a strong tallowy, but very, very nice flavour to this.
0:11:30 > 0:11:32And then the salt comes through.
0:11:32 > 0:11:35It is really, really delicious.
0:11:35 > 0:11:38Together, the havercake and the powdered mutton
0:11:38 > 0:11:41give me a really good taste experience.
0:11:41 > 0:11:44I really think that I'm getting those flavours
0:11:44 > 0:11:49of the lost Lake District, of William Wordsworth's youth.
0:11:49 > 0:11:52A true, ancient Cumberland family favourite.
0:11:54 > 0:11:56The need to use ingredients that were close to hand
0:11:56 > 0:12:00meant that dishes like this defined family suppers for many a Cumbrian.
0:12:02 > 0:12:05Now, we weren't poets, but growing up on a chicken and pig farm
0:12:05 > 0:12:08meant that my family were happy using ingredients
0:12:08 > 0:12:11that we had right on our doorstep, too.
0:12:15 > 0:12:18My flambed chicken liver salad is a light, tasty bite
0:12:18 > 0:12:21that caused a bit of a stir in our house.
0:12:21 > 0:12:23And not just because it's delicious.
0:12:24 > 0:12:28It's also one of these dishes that I'm kind of passionate about
0:12:28 > 0:12:31because it's the thing that inspired me to cook in the first place,
0:12:31 > 0:12:34but it's also a dish that got me nearly expelled from school.
0:12:34 > 0:12:36I remember it, my cookery teacher said,
0:12:36 > 0:12:38"Next week, you can do what you want."
0:12:38 > 0:12:41So everybody else was bringing in sort of black forest gateaux
0:12:41 > 0:12:44and making little fairy cakes and all that kind of stuff.
0:12:44 > 0:12:47I was going to do this salad of flambed chicken livers
0:12:47 > 0:12:48with mangetout and rocket.
0:12:48 > 0:12:52I didn't realise that bringing a bottle of brandy into school
0:12:52 > 0:12:54was going to get me expelled at 11 years old.
0:12:56 > 0:12:59'I'm going to start the salad with the croutons.
0:12:59 > 0:13:02'I like to cut thick slices of white bread, oil them...
0:13:02 > 0:13:04'and lightly chargrill.'
0:13:06 > 0:13:10And at the same time, I'm just going to fry my bacon.
0:13:10 > 0:13:15And always dry-cured bacon on our farm. We never did a wet cure.
0:13:15 > 0:13:19Purely the fact that when you fry it, you want it to sort of crisp up.
0:13:19 > 0:13:23Now, while I was thinking of dishes to do for this show,
0:13:23 > 0:13:25I managed to dig out my old cookbooks.
0:13:25 > 0:13:26And I was reading these the other night.
0:13:26 > 0:13:28And I think they're quite hilarious, really.
0:13:28 > 0:13:32It's one of these things, you look back and realise where it started.
0:13:32 > 0:13:35But these are genuinely my old school cookery books
0:13:35 > 0:13:37from when I was 11 years old.
0:13:37 > 0:13:39"D minus. Washing-up."
0:13:39 > 0:13:41I was never really good at washing-up.
0:13:41 > 0:13:43"Untidy. Poor time plan. See me.
0:13:43 > 0:13:45"Far too many ingredients."
0:13:45 > 0:13:47And that was just for gingerbread.
0:13:47 > 0:13:50And the best of all, I put 2oz of butter,
0:13:50 > 0:13:52she's crossed it out and put margarine.
0:13:54 > 0:13:56But looking back at this, it wasn't looking too good
0:13:56 > 0:13:59that I was ever going to make it as a chef, to be honest.
0:13:59 > 0:14:00Anyway...
0:14:00 > 0:14:01I'm nearly burning my bacon.
0:14:01 > 0:14:03So you crisp these up, really.
0:14:07 > 0:14:10'With the bacon out of the pan, it's time for the veg.
0:14:10 > 0:14:13'It's everywhere now, but in the early '80s,
0:14:13 > 0:14:16'rocket and mangetout definitely raised a few eyebrows.'
0:14:18 > 0:14:24All you need to do is just take the mangetout, chop it up just roughly.
0:14:24 > 0:14:27'Now it's time for one of my favourite bits.
0:14:27 > 0:14:30'Soak up some of the bacon fat with the slices of toast,
0:14:30 > 0:14:32'bringing all that flavour back into the salad.'
0:14:32 > 0:14:34So we throw the livers in.
0:14:35 > 0:14:37Pan's nice and hot.
0:14:41 > 0:14:44Now, every time I cook this, it just brings back the memory
0:14:44 > 0:14:48of what my cookery teacher must have been thinking.
0:14:49 > 0:14:52"What's the smoke doing over there as Martin in the corner,"
0:14:52 > 0:14:53or Mo, I was nicknamed,
0:14:53 > 0:14:55"is crisping up the chicken livers?"
0:14:55 > 0:14:58Now, this is the important bit when you're cooking chicken livers.
0:14:58 > 0:15:00You need to get that caramelisation on it.
0:15:00 > 0:15:02You only get that with a really, really hot pan.
0:15:02 > 0:15:04And keep the residual fat from the bacon.
0:15:04 > 0:15:06This will help the flavour,
0:15:06 > 0:15:09but mainly, you want to cook these very, very quickly.
0:15:10 > 0:15:14'So we need to keep the next few ingredients close to hand.'
0:15:15 > 0:15:18Now, this is the thing that nearly got me expelled at school.
0:15:18 > 0:15:19Whacking in half a bottle of brandy.
0:15:19 > 0:15:22Whoof! Nearly set the kitchen on fire.
0:15:22 > 0:15:24I got big-time into trouble.
0:15:24 > 0:15:27But you do need a bit of brandy into this. Throw it in.
0:15:31 > 0:15:32Tiny bit of double cream.
0:15:32 > 0:15:34Because this isn't really like a sauce,
0:15:34 > 0:15:37it's almost like a little dressing to go with it.
0:15:37 > 0:15:39Throw in the little mangetout.
0:15:41 > 0:15:45Bit of sherry vinegar. So everything comes across at the last minute.
0:15:45 > 0:15:47The sherry vinegar adds that nice little piquantness.
0:15:48 > 0:15:50Bit of salt.
0:15:50 > 0:15:52'A bit of black pepper.'
0:15:52 > 0:15:55And I hope Mrs Baxter, my old cookery teacher's watching this
0:15:55 > 0:15:59because...nearly 30 years has passed
0:15:59 > 0:16:01and I'm still making it.
0:16:01 > 0:16:02Looks lovely.
0:16:02 > 0:16:05And then all we need to do is just switch off the heat.
0:16:05 > 0:16:07You don't want to overcook these livers,
0:16:07 > 0:16:09otherwise livers can go quite bitter.
0:16:11 > 0:16:13'For the salad, take a little bit of rocket,
0:16:13 > 0:16:14'roughly chop your crispy bacon...
0:16:19 > 0:16:21'..and dice up your toast into croutons.'
0:16:24 > 0:16:25And then you grab your liver
0:16:25 > 0:16:28and you've almost got a nice little sort of dressing with the cream.
0:16:33 > 0:16:35Drizzle that over the top and it's a lovely warm salad.
0:16:38 > 0:16:41And there you have it. It's a firm family favourite in my house,
0:16:41 > 0:16:43but a dish that brings back so many memories
0:16:43 > 0:16:46and one that nearly got me expelled when I was a kid.
0:16:50 > 0:16:53To me, the taste of this is fantastic.
0:16:53 > 0:16:56The sherry vinegar really makes all the difference.
0:16:56 > 0:16:59And I suppose if I had that...
0:16:59 > 0:17:00I wouldn't have got a D minus.
0:17:03 > 0:17:06'Well, it might not have done me any favours at school,
0:17:06 > 0:17:07'but it's dishes like this
0:17:07 > 0:17:10'that I think have made me into the chef I am today.
0:17:11 > 0:17:13'It's simple, it's quick
0:17:13 > 0:17:15'and by heck, it's tasty!'
0:17:22 > 0:17:25For me, flambed chicken livers are a true taste of my childhood.
0:17:25 > 0:17:28But understandably, for many children
0:17:28 > 0:17:31it's sweets that bring the memories flooding back.
0:17:31 > 0:17:34Proper, freshly-made artisan fudge
0:17:34 > 0:17:36is, however, one family favourite
0:17:36 > 0:17:39that I think still gets kids of any age excited.
0:17:41 > 0:17:44And it's thanks to the efforts of artisan producers
0:17:44 > 0:17:46like Steve Timms and his wife Janet
0:17:46 > 0:17:50that tastes and textures of traditional fudge have not died out.
0:17:52 > 0:17:54Before I made fudge, I used to work
0:17:54 > 0:17:57in the film and entertainment industry.
0:17:57 > 0:18:00I was looking for a slight change in job.
0:18:00 > 0:18:05Janet taught me how to make a little bit of fudge, so I gave it a try
0:18:05 > 0:18:07and...it sold.
0:18:07 > 0:18:08It sold quite well.
0:18:08 > 0:18:13I began to realise that maybe there was a little career in fudge.
0:18:14 > 0:18:16The general reaction is,
0:18:16 > 0:18:20"Cor blimey, I haven't had fudge like this since I was a kid!"
0:18:20 > 0:18:23Or, from the younger people,
0:18:23 > 0:18:26"I didn't have a clue that fudge tasted like this."
0:18:26 > 0:18:28"It don't taste like the..."
0:18:28 > 0:18:30And I say, "Well, no, it doesn't.
0:18:30 > 0:18:34"This is what your grandparents would have recognised as kids."
0:18:34 > 0:18:37And soon, Steve had developed this old-fashioned confectionary
0:18:37 > 0:18:40into a range of exciting flavours to appeal to everybody.
0:18:42 > 0:18:44- Good morning.- Good morning.
0:18:44 > 0:18:47Old-fashioned handmade fudge.
0:18:47 > 0:18:49- Christmas pudding? - I know. Don't laugh.
0:18:49 > 0:18:53And this is nothing like shop fudge.
0:18:53 > 0:18:55There is no additives, there's no E numbers.
0:18:55 > 0:18:58- That's where the money's at. - Has that hit the spot?- That is good.
0:18:58 > 0:19:02Steve needs to make a fresh batch of his award-winning fudge
0:19:02 > 0:19:03in time for the Dover Regatta.
0:19:05 > 0:19:07It's taken me a while.
0:19:07 > 0:19:10I didn't like the first recipes that I found.
0:19:10 > 0:19:13I found it a tad too sugary.
0:19:13 > 0:19:17What Steve does like is the purest form of fudge you can get.
0:19:17 > 0:19:20Just sugar, butter and a splash of milk.
0:19:22 > 0:19:27Seems to me that the old-fashioned ways I believe are still the best.
0:19:27 > 0:19:32There's something you get out of the personal touch with fudge.
0:19:33 > 0:19:38Sugar, butter, milk all nicely melted in the pot here.
0:19:38 > 0:19:39Transfer it into the big pot.
0:19:43 > 0:19:46It's gone from a bit of a hobby to...
0:19:46 > 0:19:50Well, to small production.
0:19:50 > 0:19:55It is just me, me wooden spoon and me pot of fudge.
0:19:55 > 0:19:5820 minutes of stirring later and Steve's authentic fudge
0:19:58 > 0:20:00is starting to get to temperature.
0:20:00 > 0:20:04As you're stirring the sugar, it starts to form
0:20:04 > 0:20:09and it gives you that silky fudge-like appearance.
0:20:09 > 0:20:11It's the constant stirring
0:20:11 > 0:20:13that gives Steve's fudge its luxurious texture.
0:20:13 > 0:20:18And it's at this stage where any other flavours can also be added.
0:20:18 > 0:20:20This is really, really hot.
0:20:20 > 0:20:22And it's not to be messed about with.
0:20:25 > 0:20:27Covered and left to cool for at least three hours,
0:20:27 > 0:20:29the fudge can then be cut and bagged.
0:20:31 > 0:20:32And that's the cutting done.
0:20:32 > 0:20:37Now we move it into the bagging department...which is the kitchen.
0:20:37 > 0:20:40And it's the same place that I make the fudge, as you can see.
0:20:40 > 0:20:42Fresh home-made fudge like Steve's
0:20:42 > 0:20:45ideally needs to be eaten within a week.
0:20:45 > 0:20:48So making it in batches just before events like the regatta
0:20:48 > 0:20:51means his customers are sure to get the best
0:20:51 > 0:20:53out of this delicious, sweet family favourite.
0:20:56 > 0:20:57INDISTINCT TANNOY
0:20:59 > 0:21:02The people of Dover really embrace this.
0:21:02 > 0:21:05It's only once a year, but they really come out and have a good day.
0:21:05 > 0:21:10And it's the perfect event for Steve to get some new customers
0:21:10 > 0:21:13converted to his old-fashioned artisan produce.
0:21:13 > 0:21:16That's amazing. It tastes fresh.
0:21:16 > 0:21:20Because when you buy fudge in a shop, it doesn't taste that good.
0:21:20 > 0:21:25But here, they've made it themselves, so it's really nice. I like it.
0:21:25 > 0:21:28I think I've got a bit of a fan club going.
0:21:28 > 0:21:32And my little fans, I call the fudgelings.
0:21:32 > 0:21:35- Here's a fudgeling. How are you doing?- I'm all right.
0:21:35 > 0:21:39Oh, it's lovely. It's buttery, it's creamy. It's wonderful!
0:21:39 > 0:21:42When you get a brand-new person that excited,
0:21:42 > 0:21:44yes, it's a good feeling
0:21:44 > 0:21:48and it makes me feel as if I'm doing something right.
0:21:48 > 0:21:51Mm! Very, very, very good!
0:21:53 > 0:21:56You should never underestimate how much better
0:21:56 > 0:21:59home-cooked food can taste until you give it a try.
0:22:01 > 0:22:04One of the first things many of us cook as a kid is a cake.
0:22:04 > 0:22:07And with home baking experiencing a revival,
0:22:07 > 0:22:10those of us with a sweet tooth are having a bit of a field day.
0:22:12 > 0:22:15'For me, one cake tops the lot.
0:22:15 > 0:22:19'With soft, moist sponge and lightly-whipped vanilla cream
0:22:19 > 0:22:21'my Swiss roll with fresh raspberry jam
0:22:21 > 0:22:24'wouldn't look out of place on the poshest of dessert trolleys.'
0:22:28 > 0:22:33The old-fashioned Swiss roll is one I love to cook at home all the time.
0:22:33 > 0:22:37But with a compote or a jam-style compote, this is fantastic.
0:22:37 > 0:22:39'A compote is ridiculously easy to make.
0:22:39 > 0:22:42'I'm using 400g of jam sugar
0:22:42 > 0:22:44'and about 450g of raspberries.
0:22:44 > 0:22:48'A splash of water, bring it to the boil
0:22:48 > 0:22:50'and leave it to simmer for about six minutes.'
0:22:53 > 0:22:56And I'm going to combine this lovely compote
0:22:56 > 0:22:59with one of my favourite, favourite cakes to make,
0:22:59 > 0:23:00which is a Swiss roll.
0:23:00 > 0:23:05Can be one of the best desserts that you'll make at home. It's great.
0:23:05 > 0:23:08'You'll need five eggs and 125g of caster sugar.'
0:23:10 > 0:23:12You want to make sure this is nice and firm,
0:23:12 > 0:23:14so give it a good three or four minutes.
0:23:14 > 0:23:16Meanwhile, I can prepare my tin.
0:23:16 > 0:23:20'Dab butter into the sides and bottom of your baking tray
0:23:20 > 0:23:22'and then line with grease-proof paper.'
0:23:22 > 0:23:26Now, just to add a nice amount of flavour into this,
0:23:26 > 0:23:28I'm going to use the beans from a vanilla pod.
0:23:28 > 0:23:33Just add these...to the whipping eggs and sugar.
0:23:33 > 0:23:36This just adds a nice little flavour to it.
0:23:36 > 0:23:38It really complements the raspberries.
0:23:39 > 0:23:42You can see now these are starting to boil.
0:23:42 > 0:23:44And instantly, when you use the jam sugar,
0:23:44 > 0:23:47you get this lovely thick mixture almost straightaway.
0:23:51 > 0:23:54'To see if the sponge is whipped enough, dip the whisk
0:23:54 > 0:23:56'and drip a figure of eight back into the bowl.
0:23:56 > 0:23:59'If it stands proud like this, it's done.
0:24:02 > 0:24:05'Now get 95g of self-raising flour.'
0:24:07 > 0:24:09Now, the flour for this is really critical.
0:24:09 > 0:24:11You need to add the right amount.
0:24:11 > 0:24:14Even 5g can make all the difference.
0:24:14 > 0:24:17This is not a cake, it's not like a Victoria sponge.
0:24:17 > 0:24:20It's really a cake that we can roll without it cracking.
0:24:20 > 0:24:23And the flour is really critical for this.
0:24:23 > 0:24:27So open up your fingers and the flour just falls through.
0:24:27 > 0:24:29It's a much faster way of doing it.
0:24:29 > 0:24:32Now we can pour it...onto the tin.
0:24:33 > 0:24:36'Smooth it into the corners with a palate knife
0:24:36 > 0:24:39'and knock it a couple of times to make it settle.'
0:24:40 > 0:24:42Straight in the oven.
0:24:42 > 0:24:45About 190-degrees centigrade, 375 Fahrenheit.
0:24:45 > 0:24:50About ten minutes. 10-12 minutes would be just enough.
0:24:50 > 0:24:54'While that's baking, I can turn my attention back to the raspberries.'
0:24:58 > 0:25:00Now, the idea of this is you want like a compote.
0:25:00 > 0:25:03It's not really a jam. Not as thick as a jam, anyway.
0:25:03 > 0:25:04So the best way to tell, really,
0:25:04 > 0:25:07is just let it coat the back of the spoon.
0:25:07 > 0:25:10As soon as it's done that, turn it off, allow it to go cold.
0:25:10 > 0:25:13Stick it in a jar if you want to keep it for longer.
0:25:13 > 0:25:15But I've got one I've done earlier.
0:25:17 > 0:25:18This is perfect.
0:25:18 > 0:25:22'Here's a top tip that'll help your Swiss roll roll.
0:25:22 > 0:25:24'Take a clean, damp tea towel,
0:25:24 > 0:25:27'lay it onto your board and dust it with caster sugar.'
0:25:30 > 0:25:33Now, the reason for the damp tea towel is really important.
0:25:33 > 0:25:36'Now it's time I got that sponge out of the oven.'
0:25:38 > 0:25:40So very quickly while it's still warm,
0:25:40 > 0:25:43flip it straight out onto the damp tea towel.
0:25:43 > 0:25:45'Time for asbestos fingers.
0:25:45 > 0:25:47'You need to take off the grease-proof paper
0:25:47 > 0:25:50'while the sponge is still hot.
0:25:52 > 0:25:54'Then roll up the sponge in the damp tea towel.'
0:25:56 > 0:26:00Now, as you roll it up, it's creating this wonderful steam.
0:26:00 > 0:26:03And it's going to help stop the sponge from cracking.
0:26:03 > 0:26:05And then you can roll it back again.
0:26:07 > 0:26:11'For me, a proper Swiss roll has got to have some whipped cream.
0:26:11 > 0:26:14'For this, you'll need 500 mls of double cream.
0:26:17 > 0:26:20'I like to add the seeds from a vanilla pod
0:26:20 > 0:26:22'for a bit of extra flavour.'
0:26:24 > 0:26:26You want to make sure it's firmly whipped.
0:26:26 > 0:26:27If it's not, it's going to seep out.
0:26:29 > 0:26:32'When the sponge is at room temperature,
0:26:32 > 0:26:33'we can spread on the compote.'
0:26:33 > 0:26:38The best way to do this, really, is to get it nice and thin and even.
0:26:38 > 0:26:42But leave almost like a half-inch gap at the top.
0:26:42 > 0:26:43So when you actually roll it out,
0:26:43 > 0:26:47if you fill it all the way through, it's going to seep out underneath.
0:26:47 > 0:26:49'Then do the same with your cream.'
0:26:51 > 0:26:55Make sure it's nice and even, like that. Right into the edges.
0:26:56 > 0:26:59And just leave a little bit of cream for the garnish on the top.
0:27:01 > 0:27:05To roll this up, the best way to do this is then,
0:27:05 > 0:27:07just nice and tight to start with,
0:27:07 > 0:27:10so you tip it underneath, and then,
0:27:10 > 0:27:14keep it tight, but roll it at the same time...like that.
0:27:16 > 0:27:18Onto your plate, because we're nearly there.
0:27:19 > 0:27:22In one movement, up and on.
0:27:22 > 0:27:25'And this is pretty much how I remember Swiss roll as a kid,
0:27:25 > 0:27:28'but I've got to give it a little cheffy touch.
0:27:33 > 0:27:35'With or without the fancy dressing,
0:27:35 > 0:27:37'this is one family favourite of mine
0:27:37 > 0:27:39'that I'll happily share with anybody.'
0:27:44 > 0:27:47It tastes so much better when you make it yourself.
0:27:47 > 0:27:51And the flavour of the sponge is just fantastic.
0:27:53 > 0:27:57There's too much for me to eat here, so you guys better dive in. Come on.
0:27:57 > 0:28:00- Whoa! Are you going to cut it? - Oh, it's got pistachio nuts over it.
0:28:00 > 0:28:02Oh, my gosh!
0:28:02 > 0:28:04'Some dishes stay with you your whole life.
0:28:04 > 0:28:07'And taking time out to recreate a few family favourites
0:28:07 > 0:28:10'is a great way of taking a trip down memory lane.
0:28:12 > 0:28:16'More importantly for me, cooking recipes like these
0:28:16 > 0:28:19'keeps the enjoyment and excitement of eating good food
0:28:19 > 0:28:22'very much part of everyday family life.'
0:28:25 > 0:28:30You can find all the recipes from the series on bbc.co.uk/food.