0:00:02 > 0:00:04I love Easter.
0:00:04 > 0:00:08It's one of my favourite times of year - full of new life and hope.
0:00:11 > 0:00:15It's a time when food is at the very heart of our celebration.
0:00:17 > 0:00:22In my family, Easter isn't Easter without hot cross buns, simnel cake
0:00:22 > 0:00:24and, of course, roast lamb.
0:00:25 > 0:00:30So, as well as showing you how to cook some of my Easter favourites,
0:00:30 > 0:00:34I've been finding out how Britain's many vibrant Christian communities
0:00:34 > 0:00:36commemorate Easter.
0:00:36 > 0:00:38Put this bad boy...
0:00:38 > 0:00:40I think it's a GOOD boy.
0:00:41 > 0:00:45Why cooking has such an important place.
0:00:45 > 0:00:47Do you think the almond bunnies are superior?
0:00:47 > 0:00:49It's another dimension for me.
0:00:50 > 0:00:52Found one!
0:00:52 > 0:00:56And why food is particularly symbolic at this time of year.
0:00:57 > 0:01:00- ALL:- Ahh!
0:01:00 > 0:01:02I don't mind - you can be the winner.
0:01:02 > 0:01:06And, in this programme, I'll be continuing my journey...
0:01:06 > 0:01:07..colomba.
0:01:07 > 0:01:08Italiana.
0:01:08 > 0:01:09What does that say?
0:01:09 > 0:01:11Have faith in my cooking!
0:01:11 > 0:01:15- Well, you certainly did have faith in MY cooking!- Yeah!
0:01:15 > 0:01:19..and bringing it all together for one special Easter feast...
0:01:19 > 0:01:20Hello!
0:01:20 > 0:01:23..where, alongside my favourites,
0:01:23 > 0:01:25I'll be serving all the delicious foods
0:01:25 > 0:01:28I've collected from around Britain.
0:01:28 > 0:01:30There we go, young man.
0:01:30 > 0:01:33I want to create an Easter feast
0:01:33 > 0:01:35that puts all our dishes on one table -
0:01:35 > 0:01:38and I just can't wait for everyone to tuck in.
0:01:44 > 0:01:48Easter Sunday is the one day I look forward to most -
0:01:48 > 0:01:50it brings together my whole family.
0:01:50 > 0:01:52# Oh, happy day
0:01:52 > 0:01:54# Oh, happy day... #
0:01:54 > 0:01:58As a churchgoer myself, it's a day to rejoice with my loved ones -
0:01:58 > 0:02:03and, just like us, all across Britain, Christian families
0:02:03 > 0:02:06and communities congregate to celebrate the Resurrection.
0:02:12 > 0:02:14- ALL:- Amen.
0:02:14 > 0:02:16So, after the Lenten fast -
0:02:16 > 0:02:20traditionally, the 40 days when we abstain from luxuries -
0:02:20 > 0:02:25comes the most important feast in the Christian calendar.
0:02:25 > 0:02:27Before I get cooking,
0:02:27 > 0:02:31I want to find dishes that really capture the spirit of Easter Sunday.
0:02:31 > 0:02:34# Oh, it's a happy day
0:02:34 > 0:02:37# Oh, happy day. #
0:02:39 > 0:02:44At Easter time, food comes with the added ingredient of symbolism.
0:02:47 > 0:02:52None more so than the bread shared by the Greek Orthodox community
0:02:52 > 0:02:53to welcome Easter morning.
0:02:54 > 0:02:58There are over 100 Greek Orthodox churches in the UK,
0:02:58 > 0:03:01and I've come to one of the grandest of them all -
0:03:01 > 0:03:05St Sophia's in West London - to find out more.
0:03:05 > 0:03:07- I'm so pleased to meet you. - Father Savvas.
0:03:07 > 0:03:09- What a beautiful church. - Thank you very much.
0:03:09 > 0:03:12- Thank you for welcoming me. - You're welcome.
0:03:12 > 0:03:20# Hallelujah. #
0:03:22 > 0:03:25Gracious! It is magnificent.
0:03:27 > 0:03:31This stunning cathedral was built nearly 140 years ago,
0:03:31 > 0:03:35and has one of the biggest Greek Orthodox congregations
0:03:35 > 0:03:36in the country.
0:03:36 > 0:03:40Father, I hear that Easter is a pretty big deal here.
0:03:40 > 0:03:42It is. It is, always.
0:03:42 > 0:03:46Easter is the greatest feast of the Orthodox Church.
0:03:46 > 0:03:53# Hallelujah. #
0:03:53 > 0:03:58At Midnight Mass on Holy Saturday, the thousand-strong congregation
0:03:58 > 0:04:01gather and light candles to usher in Easter Sunday.
0:04:03 > 0:04:06It is the light of life, the light of Jesus,
0:04:06 > 0:04:08the light of the Resurrection.
0:04:08 > 0:04:11I cannot imagine a thousand people out there,
0:04:11 > 0:04:14all holding candles - it must be very moving.
0:04:14 > 0:04:19Yes, it is - it's very emotional, it's very touching, you know?
0:04:19 > 0:04:21After the Holy Communion,
0:04:21 > 0:04:24we give them tsoureki - tsoureki is the Easter sweet bread,
0:04:24 > 0:04:30it's like brioche bread, but sweet, and traditional for this, as well.
0:04:34 > 0:04:38The Orthodox tradition is to take a lit candle back home
0:04:38 > 0:04:40and use it to bless the house.
0:04:40 > 0:04:43Here you are taking the whole light.
0:04:43 > 0:04:44Thank you.
0:04:45 > 0:04:48The Greek Easter foods are just as important
0:04:48 > 0:04:50as the traditions around them.
0:04:50 > 0:04:54So, Father Savvas is taking me to meet his cousin,
0:04:54 > 0:04:56who is busy baking next door -
0:04:56 > 0:04:59and I'm looking forward to a lesson in tsoureki.
0:04:59 > 0:05:00- Hello.- Hello!
0:05:00 > 0:05:03- Hello.- Hi, Mary. - This is my cousin, Katerina.
0:05:03 > 0:05:05- Very nice to see you. - Nice to see you.
0:05:05 > 0:05:06- I can see you're very busy!- Yes.
0:05:06 > 0:05:09I have brought the light from the church, from Jerusalem.
0:05:09 > 0:05:11- Thank you very much. - And it didn't blow out on the way.
0:05:11 > 0:05:13I can see that - that's great, thank you.
0:05:16 > 0:05:19This delicately-flavoured Greek Easter bread
0:05:19 > 0:05:21is full of religious symbolism.
0:05:22 > 0:05:26And across the Greek community, households make it every Easter
0:05:26 > 0:05:29to break the Lenten fast.
0:05:32 > 0:05:36So, we prepare them in advance, and then, on the Holy Saturday,
0:05:36 > 0:05:39after Mass, we can have as many as we like.
0:05:39 > 0:05:42- Food is very important to you. - It is, yeah.
0:05:42 > 0:05:43I think, for Greece, it's important
0:05:43 > 0:05:47because, you know, we've been through German occupation, as well,
0:05:47 > 0:05:49and there was starvation back then,
0:05:49 > 0:05:52so we are very appreciative of food in general.
0:05:52 > 0:05:55Gosh - so it must be very exciting when Easter Sunday comes
0:05:55 > 0:05:59and you can have all the wonderful foods then.
0:05:59 > 0:06:02That's right - it builds the anticipation.
0:06:04 > 0:06:07Katerina's family recipe is made with a dough
0:06:07 > 0:06:10enriched with butter and eggs.
0:06:10 > 0:06:13So, it's very sweet, but it's also very aromatic.
0:06:13 > 0:06:18We have two very much distinctive flavours in there,
0:06:18 > 0:06:24and that's because we use two spices - mastika and mahlepi.
0:06:24 > 0:06:26So, I have this here for you.
0:06:26 > 0:06:29So, this is tree sap, that is sun-dried.
0:06:29 > 0:06:35Mastika is made from a tree resin, and mahlepi comes from tiny wild
0:06:35 > 0:06:40cherry stones that are ground up and give the bread a hint of almond.
0:06:40 > 0:06:45Katerina splits the dough into three sections, and plaits them together.
0:06:45 > 0:06:48The braid symbolises the Holy Trinity.
0:06:48 > 0:06:51Three is quite a magical and a sacred number for us,
0:06:51 > 0:06:55and traditionally that's what my grandmother used to prepare, so...
0:06:55 > 0:06:58I can see that you love to hand down the tradition
0:06:58 > 0:07:01- from generation to generation, which is lovely.- That's right.
0:07:01 > 0:07:02So, what happens to these three?
0:07:02 > 0:07:06Now, a key decoration, if you like, is the red egg,
0:07:06 > 0:07:10and this is something that we will place here.
0:07:10 > 0:07:14We like to dye them red, because red symbolises the blood of Christ,
0:07:14 > 0:07:17- and also, egg is a symbol for new life.- Yeah.
0:07:17 > 0:07:19So, we'll add one here, at the top...
0:07:20 > 0:07:24..and then we're going to brush the tsoureki with a bot of egg yolk.
0:07:24 > 0:07:25Mm-hm. Shall I do that?
0:07:25 > 0:07:27Yes, absolutely.
0:07:27 > 0:07:29- That'll give a lovely shine. - Exactly.
0:07:29 > 0:07:32'Tsoureki is known as "the shining bread",
0:07:32 > 0:07:36'a glorious reference to the moment Christ is risen.'
0:07:36 > 0:07:38So, we'll just decorate.
0:07:39 > 0:07:43Katerina finishes off with black sesame seeds...
0:07:45 > 0:07:48..then pops it in the oven until it's golden brown.
0:07:53 > 0:07:56When we go to church on Saturday, I do get goose bumps
0:07:56 > 0:07:59when the priest says, "Christ is risen,"
0:07:59 > 0:08:01because it's very emotional -
0:08:01 > 0:08:04it's a very moving week, and everyone has, you know, fasted -
0:08:04 > 0:08:07they have done their preparations, and they are ready to celebrate.
0:08:07 > 0:08:10It's a reaffirmation of who I am, of my identity as a Greek.
0:08:15 > 0:08:18This special bread is made with real affection.
0:08:18 > 0:08:22It'll be a wonderful addition to my Easter feast.
0:08:22 > 0:08:24- Can we have it while it's a little bit warm?- Absolutely.
0:08:24 > 0:08:26Let's give it a try.
0:08:28 > 0:08:31Every time I smell it, it reminds me of Greek Easter.
0:08:31 > 0:08:34It's a lovely crumb, there, and a glorious colour -
0:08:34 > 0:08:36and as soft as butter.
0:08:39 > 0:08:40Mm!
0:08:40 > 0:08:44- There's nothing quite like it. That is wonderful.- Thank you.
0:08:44 > 0:08:46In fact, I'm going in for some more.
0:08:50 > 0:08:53I love being with all my grandchildren at Easter,
0:08:53 > 0:08:55and Katerina's tsoureki has inspired me
0:08:55 > 0:08:58to make an Easter recipe I know they'll love.
0:09:00 > 0:09:02It, too, features bread and an egg...
0:09:05 > 0:09:07..and I've come to show my daughter Annabel
0:09:07 > 0:09:10and granddaughter Atalanta how to make it.
0:09:11 > 0:09:15This is a recipe that I fell in love with simply yonks ago,
0:09:15 > 0:09:16when I was in Holland.
0:09:16 > 0:09:19I was lucky enough to be there at Easter time,
0:09:19 > 0:09:22and I was looking in all the shop windows, in the bakeries,
0:09:22 > 0:09:24and there were these little men made out of bread,
0:09:24 > 0:09:28and I was fascinated by them - and so I learnt how to make them.
0:09:31 > 0:09:34These little Easter men, or Paas Mannetjes,
0:09:34 > 0:09:37as they're known in Holland, are made from a basic bread dough
0:09:37 > 0:09:42with a whole egg that cooks at the same time as the dough bakes.
0:09:42 > 0:09:45Perfect to break the fast on Easter morning.
0:09:51 > 0:09:54The dough needs to prove until it's doubled its size.
0:09:55 > 0:09:59Unlike many other Easter breads, there's only one rising -
0:09:59 > 0:10:03very few ingredients, so easy for children to make.
0:10:03 > 0:10:06I've got one here that I made earlier.
0:10:07 > 0:10:10- Three you are, Attie, look.- Oh, yes.
0:10:10 > 0:10:13Can you see the eyes and the nose and mouth, Atalanta?
0:10:13 > 0:10:14Mouth, nose, eyes.
0:10:14 > 0:10:16And are you going to have a go at doing that?
0:10:16 > 0:10:17Shall I show you how to do it?
0:10:17 > 0:10:20Right, well, I'm going to cut some for the head -
0:10:20 > 0:10:21that's his head, there.
0:10:25 > 0:10:28This is going to be his arms.
0:10:30 > 0:10:32Like that.
0:10:32 > 0:10:34And then he's going to have some legs.
0:10:35 > 0:10:40Now, it's very difficult to imagine - but you watch.
0:10:40 > 0:10:44Let's first of all make his head. There it is.
0:10:44 > 0:10:45Can you see that?
0:10:45 > 0:10:47I'll make it round. Let me see your face.
0:10:47 > 0:10:49Absolutely round, that's it.
0:10:49 > 0:10:52And then we've got arms, and I want to -
0:10:52 > 0:10:54the arms have got to wrap round the egg.
0:10:55 > 0:10:57Can you stretch that arm a little bit?
0:10:57 > 0:11:00Just make it into a little point at the end.
0:11:00 > 0:11:02That's it.
0:11:02 > 0:11:05Perfect - yours is better than mine, on that side.
0:11:05 > 0:11:08Now, shall we put the egg in the middle?
0:11:09 > 0:11:11We put it, where? In the middle. There.
0:11:11 > 0:11:13So, that's the raw egg that will cook with the bread.
0:11:13 > 0:11:16- Raw egg that will cook with the bread.- Amazing. Very clever.
0:11:16 > 0:11:18Then you just put that on top,
0:11:18 > 0:11:23and then there are the arms folded over the top, like that.
0:11:23 > 0:11:28- He's hugging them, isn't he, Attie? - That's right, he's hugging the egg.
0:11:28 > 0:11:30Can you do a little face up there?
0:11:30 > 0:11:33Shall I just put - I'll put a little bit of egg there to make it stick.
0:11:33 > 0:11:36There we are.
0:11:36 > 0:11:37That's one eye.
0:11:37 > 0:11:39Two eyes.
0:11:39 > 0:11:41And does it need a nose?
0:11:41 > 0:11:42Do you think two for the nose?
0:11:44 > 0:11:46You have the nose where you like. That's right.
0:11:46 > 0:11:48And could we have one with a big smile?
0:11:49 > 0:11:54And we need to brush that all over to give a lovely shine.
0:11:54 > 0:11:56Can you brush all over?
0:11:57 > 0:11:58That's right, all over.
0:11:58 > 0:12:01Not over the face, because if you do it over the face,
0:12:01 > 0:12:02the eyes will fall off.
0:12:02 > 0:12:05I remember doing these on Easter morning for breakfast,
0:12:05 > 0:12:07and everybody getting up really early.
0:12:07 > 0:12:11I remember doing a lot of baking with you in the kitchen,
0:12:11 > 0:12:12and the naughty boys.
0:12:12 > 0:12:16Always roast lamb, a redcurrant jelly, fresh mint sauce -
0:12:16 > 0:12:18- the chopping of the mint... - Absolutely.
0:12:18 > 0:12:20..and I remember being down in Devon,
0:12:20 > 0:12:23and we'd have Easter egg hunts on the rocks.
0:12:23 > 0:12:26Like you did - you were in Cornwall last year for Easter, weren't you?
0:12:26 > 0:12:29When we were in Cornwall, we had an Easter egg hunt.
0:12:29 > 0:12:31Did you enjoy that?
0:12:31 > 0:12:34And, of course, painting eggs, we did, didn't we?
0:12:34 > 0:12:37Have you ever done any painting of eggs yet?
0:12:37 > 0:12:39SHE MOUTHS
0:12:39 > 0:12:41I don't think you have done any painted eggs!
0:12:41 > 0:12:44Well, maybe this year will be the first.
0:12:44 > 0:12:47Well done. I think you've done really well.
0:12:47 > 0:12:49- Wow! - So, what do you think about that?
0:12:49 > 0:12:51- What do you like?- The egg!
0:12:51 > 0:12:53You like the egg. So, you can't wait.
0:12:53 > 0:12:55So, we now bake this in a hot oven,
0:12:55 > 0:12:58and they develop their character in the oven.
0:12:58 > 0:13:01Sometimes they lean over, sometimes one arm slips -
0:13:01 > 0:13:04we'll wait and see what happens to this little chap.
0:13:05 > 0:13:09These little dough men hugging an egg are so easy to make,
0:13:09 > 0:13:11everyone can have a go.
0:13:11 > 0:13:14- Hello.- Come in! - It's action Easter men.
0:13:14 > 0:13:15Right...
0:13:17 > 0:13:21Like Katerina's tsoureki, this is a recipe made with affection -
0:13:21 > 0:13:24and it's a great way to get the whole family
0:13:24 > 0:13:26together on Easter morning.
0:13:27 > 0:13:29To shine the face...
0:13:29 > 0:13:30You've got to egg the face.
0:13:32 > 0:13:34Louis, just the face.
0:13:34 > 0:13:36Just the face.
0:13:36 > 0:13:38THEY LAUGH
0:13:38 > 0:13:41You can do the face with currants, sultanas -
0:13:41 > 0:13:43you could put a cherry in a big smile -
0:13:43 > 0:13:47but it must be a happy face, cos this is for Easter morning,
0:13:47 > 0:13:50Sunday, and everybody's happy.
0:13:50 > 0:13:52You can even put chocolate eggs on.
0:13:52 > 0:13:55What do you think would happen if you put a chocolate egg on top?
0:13:55 > 0:13:56- Melt.- It would melt -
0:13:56 > 0:13:59and it would have a chocolate face - well, why not?
0:14:02 > 0:14:06Louis, you seem to have got egg and currants everywhere.
0:14:06 > 0:14:10- A bit.- But yours looks a bit like Star Wars!
0:14:10 > 0:14:13I don't think it'll get muddled with all the others -
0:14:13 > 0:14:14but it'll taste just as good.
0:14:17 > 0:14:20The Easter men need about 25 minutes in the oven -
0:14:20 > 0:14:22then they're ready.
0:14:22 > 0:14:24There's no doubt who that one belongs to.
0:14:28 > 0:14:31Oh, wow! They're huge!
0:14:31 > 0:14:33So, happy Easter, everyone!
0:14:33 > 0:14:34Aw, and a very happy Easter, Mum.
0:14:34 > 0:14:35Happy Easter.
0:14:37 > 0:14:39- Happy Easter.- Happy Easter!
0:14:44 > 0:14:48So many of the Easter recipes I'm learning involve bread,
0:14:48 > 0:14:53full of the religious symbolism of Christ - the bread of life.
0:14:54 > 0:14:56But, with preparations apace
0:14:56 > 0:14:59for the great feast at my local church hall,
0:14:59 > 0:15:02what I need now are the centrepieces -
0:15:02 > 0:15:05the spectacular roast.
0:15:05 > 0:15:07And I want to learn about a meat dish
0:15:07 > 0:15:10with influences from further afield.
0:15:17 > 0:15:20Mae grew up in the Philippines.
0:15:20 > 0:15:24She's one of around 200,000 citizens with Filipino heritage
0:15:24 > 0:15:26here in Britain -
0:15:26 > 0:15:28and, like her, many are Catholic.
0:15:30 > 0:15:32- Mae, welcome.- Thank you.- Come in.
0:15:32 > 0:15:34'I've invited her to show me
0:15:34 > 0:15:38'a recipe no Filipino Easter would be complete without.'
0:15:38 > 0:15:40Mae, I'm very excited -
0:15:40 > 0:15:43I'm looking at all these different ingredients here.
0:15:43 > 0:15:47You are renowned for your Easter feast.
0:15:47 > 0:15:52- Yes - and I'm going to show you how to make lechon today.- Lechon.- Yes.
0:15:52 > 0:15:54It's usually a whole hog roast,
0:15:54 > 0:15:57slow-roasted for six to eight hours,
0:15:57 > 0:16:00with lots of fragrance inside the pork belly,
0:16:00 > 0:16:02so, it's going to be crisp.
0:16:04 > 0:16:08Lechon and Catholicism are both part of a strong legacy
0:16:08 > 0:16:12from 300 years of Spanish rule in the Philippines.
0:16:12 > 0:16:17Their Easter customs reflect the mass scale of their faith,
0:16:17 > 0:16:20and Mae brings a flavour of those celebrations to the UK
0:16:20 > 0:16:22with her lechon.
0:16:26 > 0:16:30To start off, a wonderful piece of pork belly
0:16:30 > 0:16:31has been soaking in brine
0:16:31 > 0:16:36with onion, bay leaves, lemon grass and garlic.
0:16:36 > 0:16:38Has it still got the skin on?
0:16:38 > 0:16:39Yes, it still has the skin on.
0:16:39 > 0:16:42It's the most important part of it, actually,
0:16:42 > 0:16:44because if it's not crispy,
0:16:44 > 0:16:47you've done something a little bit wrong, there.
0:16:47 > 0:16:52- Mm-hm.- So, all we need to do now is take it out,
0:16:52 > 0:16:54dry it completely with a towel
0:16:54 > 0:16:58so that it will crisp up once it's in the oven.
0:16:58 > 0:17:00These are the other ingredients -
0:17:00 > 0:17:03so, first of all, I thought they were all spring onions,
0:17:03 > 0:17:04but this is lemon grass.
0:17:04 > 0:17:08Now, I grow lemon grass at home, and it's got much more leaf to it.
0:17:08 > 0:17:11Yeah - I remember when I was living in the Philippines,
0:17:11 > 0:17:13we would just have it in the back garden,
0:17:13 > 0:17:15and I would just go out, you know -
0:17:15 > 0:17:18my dad would ask me get some lemon grass, and I would go -
0:17:18 > 0:17:21but, yeah, it's really leafy and really fragrant.
0:17:21 > 0:17:24And that looks to me like a lot of garlic.
0:17:24 > 0:17:26Yes - we love our garlic.
0:17:26 > 0:17:28Onions and garlic, we love.
0:17:28 > 0:17:30To make sure that it's really flavoursome,
0:17:30 > 0:17:33add a little bit more salt to it.
0:17:33 > 0:17:35A little pepper.
0:17:36 > 0:17:41OK, so, we need to cut the end of the spring onions,
0:17:41 > 0:17:47and cut it in half so that the flavours will come out.
0:17:47 > 0:17:49So, this, to me, is a frightfully interesting recipe.
0:17:49 > 0:17:51I haven't seen anything like it before.
0:17:51 > 0:17:55So, the next thing we'll do with the lemon grass, we have to crush this.
0:17:58 > 0:18:00You're enjoying doing that, aren't you?
0:18:00 > 0:18:03Actually... Sorry! Stress free.
0:18:05 > 0:18:08Bashing it really does get the flavour out of it.
0:18:08 > 0:18:12Yeah, definitely - and you want that in your pork.
0:18:12 > 0:18:15So, to infuse the meat with flavour,
0:18:15 > 0:18:18Mae places lemon grass and spring onion,
0:18:18 > 0:18:20bay leaves and finely-chopped garlic...
0:18:22 > 0:18:26..and then she rolls the pork belly tightly, and secures it.
0:18:27 > 0:18:30- So, there's your string - get going.- Here's my string.
0:18:32 > 0:18:34Tie it on there.
0:18:34 > 0:18:37If you could hold that for me, I'll tie it again, to keep it in place.
0:18:37 > 0:18:39As long as there's two people,
0:18:39 > 0:18:41you don't need to do any fancy butcher's knots.
0:18:41 > 0:18:43Yes!
0:18:43 > 0:18:44That looks good.
0:18:44 > 0:18:47I can see, the way you're doing this - you just love food.
0:18:47 > 0:18:51Was it your mother or your father - who inspired you?
0:18:51 > 0:18:52Or your grandmother? Who inspired you?
0:18:52 > 0:18:55My father inspired me.
0:18:55 > 0:18:58Growing up in the Philippines, my dad stayed in the Philippines
0:18:58 > 0:19:00while my mum worked abroad,
0:19:00 > 0:19:04so he was sort of the mother and the father at the same time.
0:19:04 > 0:19:06So, he said, "OK, I'm going to teach you how to cook."
0:19:06 > 0:19:08I have a photo to show you, actually.
0:19:11 > 0:19:13In the Philippines, you probably will have a whole hog -
0:19:13 > 0:19:18and that's my father, there, Pepe, cooking it.
0:19:18 > 0:19:21- And it's sort of on a rail either side.- Yes.
0:19:21 > 0:19:23- So, somebody is turning it.- Yes!
0:19:23 > 0:19:25So, the idea is to copy that
0:19:25 > 0:19:29and put it in a slow oven, 100, for six hours,
0:19:29 > 0:19:31and keep an eye on it.
0:19:31 > 0:19:35Well, I think we should get that straight in the oven right now.
0:19:36 > 0:19:38Just as Mae's father did,
0:19:38 > 0:19:42across the Philippines, whole hogs are spit-roasted
0:19:42 > 0:19:46so the entire community can come together and eat.
0:19:46 > 0:19:49Mae's miniature - but still substantial - version
0:19:49 > 0:19:53will be a stunning centrepiece for my feast.
0:19:53 > 0:19:56It looks fantastic. It's ready.
0:20:00 > 0:20:02You should be very proud of that.
0:20:02 > 0:20:04- I think it looks... - Oh, that looks beautiful!
0:20:04 > 0:20:07- So, it's all yours. - It's all ready. All right!
0:20:07 > 0:20:08SHE TAPS IT
0:20:08 > 0:20:10I've never known anything so crisp!
0:20:10 > 0:20:13With long, long slow-cooking, it's certainly got...
0:20:13 > 0:20:15It's worth - I think it's worth the wait. Don't you think?
0:20:15 > 0:20:17I think it's fantastic.
0:20:17 > 0:20:21Watching this, it's very difficult not to just stretch across
0:20:21 > 0:20:23and pinch a bit. Can I...?
0:20:23 > 0:20:25- There's an extra fork here. - Yes! Go, go, go for it.
0:20:25 > 0:20:28There's no sign of any fat, here.
0:20:33 > 0:20:36That is so tender.
0:20:36 > 0:20:39- It's beautiful.- Beautifully tender.
0:20:39 > 0:20:42It's not stringy in any way - it's beautifully tender.
0:20:42 > 0:20:45And that crackling - I think I might even break my teeth on it. Look!
0:20:47 > 0:20:50Well, I would have thought, after Easter Sunday,
0:20:50 > 0:20:54the dentists would be in business, because it is very, very crisp -
0:20:54 > 0:20:56but, oh, so good.
0:20:56 > 0:20:58That's a feast already, on its own, don't you think?
0:20:58 > 0:21:01That looks absolutely wonderful.
0:21:01 > 0:21:03- Informal, lovely.- Yes.
0:21:03 > 0:21:08Your speciality lechon - this wonderful roast pork.
0:21:08 > 0:21:11Would you be kind enough to bring it along to my feast
0:21:11 > 0:21:12to share with everybody else?
0:21:12 > 0:21:13It would be my pleasure.
0:21:13 > 0:21:15- We'll see- you then. OK.
0:21:15 > 0:21:19It's a real surprise to discover how significant pork is
0:21:19 > 0:21:22to the Filipino Easter table.
0:21:22 > 0:21:26Mae's exotic lechon will be a wonderful complement
0:21:26 > 0:21:31to the more familiar Easter roast lamb at my special feast.
0:21:35 > 0:21:39But what is it about lamb that makes it special at Easter?
0:21:42 > 0:21:45I'm off to lunch with the Archbishop of York.
0:21:45 > 0:21:49He's one of only two archbishops in the Church of England -
0:21:49 > 0:21:52second only to the Archbishop of Canterbury.
0:21:52 > 0:21:55He's also a very keen cook.
0:21:56 > 0:21:59Oh, hello, Mary - welcome, welcome, welcome.
0:21:59 > 0:22:00It's a sheer pleasure to meet you.
0:22:00 > 0:22:03The sun is out for us - wonderful. Please.
0:22:03 > 0:22:04Thank you.
0:22:06 > 0:22:10A former political prisoner in Uganda,
0:22:10 > 0:22:14John Sentamu came to the UK 42 years ago,
0:22:14 > 0:22:18having fled the regime of dictator Idi Amin.
0:22:18 > 0:22:19This is truly magnificent.
0:22:19 > 0:22:22Do you really live here?!
0:22:22 > 0:22:23By the grace of God, I do!
0:22:23 > 0:22:26It's a wonderful, wonderful place,
0:22:26 > 0:22:29and people have worshipped here since 1241.
0:22:29 > 0:22:32So, a lot of prayers have been said in this place.
0:22:32 > 0:22:35It feels very peaceful and very restful -
0:22:35 > 0:22:40but I'm sure at Easter time it's really, really busy for you.
0:22:40 > 0:22:42Wonderful. A lot of prayers, again, are said,
0:22:42 > 0:22:44a lot of hymns are sung -
0:22:44 > 0:22:47but I want to invite you to come to my apartment upstairs
0:22:47 > 0:22:48and we'll do some cooking,
0:22:48 > 0:22:52because cooking is one of those great things that helps me to relax.
0:22:52 > 0:22:54- I would love to do that... - Would you love to do that?
0:22:54 > 0:22:57..and I'm especially thrilled that it's you that's doing the cooking!
0:22:57 > 0:22:59Well, you're going to help me quite a lot!
0:22:59 > 0:23:02I'm, using your recipe - which you may not remember very well,
0:23:02 > 0:23:04but it's called Rutland lamb.
0:23:04 > 0:23:06- I remember.- Do you remember it? Ah! - I do remember!
0:23:08 > 0:23:10'Well, I hope I remember!
0:23:10 > 0:23:12'It's a recipe from almost 30 years ago -
0:23:12 > 0:23:15'but I'm flattered he's still using it.
0:23:16 > 0:23:19'It's a part-boned leg of lamb with rosemary,
0:23:19 > 0:23:22'and I'm told the archbishop has some touches of his own.
0:23:24 > 0:23:25'His wife, Margaret,
0:23:25 > 0:23:28'is also joining us in the kitchen us in the kitchen.'
0:23:28 > 0:23:31- Welcome! Good to meet you.- Margaret. - Welcome to Bishopthorpe.
0:23:31 > 0:23:33- What a view you've got here, too! - It's amazing.
0:23:33 > 0:23:36I love the window, cos I see everything that's going on!
0:23:36 > 0:23:38I see an apron there.
0:23:38 > 0:23:41I thought I'd come here to see you cooking, but I've got to put it on.
0:23:41 > 0:23:43No, no - you know very well, as well as us,
0:23:43 > 0:23:46that you can't come in the kitchen and just simply look.
0:23:46 > 0:23:48You've got to cook - and you've got wonderful words.
0:23:48 > 0:23:50- What does that say? - Have faith in my cooking!
0:23:50 > 0:23:54- Well, you certainly did have faith in MY cooking!- Yeah!
0:23:54 > 0:23:58So, I hope what we'll produce will be exactly after your old recipe.
0:23:58 > 0:24:02Well, it looks a very good joint - it's a leg of lamb.
0:24:02 > 0:24:05Yeah, a leg of lamb. Come from an organic butcher.
0:24:05 > 0:24:06If you don't mind, please,
0:24:06 > 0:24:09what we've got to do is to actually get all that rosemary
0:24:09 > 0:24:14taken off these stocks, and you're going to cut it into little pieces.
0:24:14 > 0:24:16So, when you had the original recipe,
0:24:16 > 0:24:20I bet it was dried rosemary - cos back all those years ago,
0:24:20 > 0:24:23I used dried rosemary, and now I use fresh.
0:24:23 > 0:24:25- I... No, I think it was actually fresh.- Oh, was it?
0:24:25 > 0:24:28- The recipe said fresh. - Oh, I was ahead of my time, there.
0:24:28 > 0:24:29You were ahead...!
0:24:29 > 0:24:32And the thing is, this leg of lamb has got to be deboned.
0:24:32 > 0:24:35- You take the bone out... - Yes. The main bone. The long one.
0:24:35 > 0:24:37The main bone has got to be taken out.
0:24:37 > 0:24:39If I remember, the bone comes out,
0:24:39 > 0:24:45and then you make a sort of sausage of ham, with herbs, rolling it...
0:24:45 > 0:24:47- Yeah.- ..and then you put it in where the bone was.
0:24:47 > 0:24:48That's exactly what we're going to do.
0:24:48 > 0:24:51Then, when you cook it, it comes through in slices.
0:24:51 > 0:24:53- In slices.- Brilliant.- Beautiful. Beautiful.
0:24:53 > 0:24:56- We are nearly there.- Great memory. - But tell me, Archbishop...- Yeah.
0:24:56 > 0:24:59Why do we have, always, lamb at Easter?
0:24:59 > 0:25:02I mean - automatically I've done it, for years and years,
0:25:02 > 0:25:04in different ways - but why do we have lamb?
0:25:04 > 0:25:08Well, Jesus - John the Baptist, when he first sees him, he says,
0:25:08 > 0:25:11"Behold, the lamb of God who takes away the sins of the world."
0:25:11 > 0:25:14So, you remember the death and resurrection of Jesus,
0:25:14 > 0:25:16but also you remember the Passover -
0:25:16 > 0:25:18that, actually, this is the Passover of the Lord,
0:25:18 > 0:25:22when we, who've been in death, can now experience new life.
0:25:22 > 0:25:25- I think I've done enough. OK... - You've made a very good job of that.
0:25:25 > 0:25:27- Are you nearly there? - How about that?
0:25:27 > 0:25:30Mm, that won't be enough - but Margaret will do some more.
0:25:30 > 0:25:34- While you...- No, I'll do some more - I'm sorry I've failed you!
0:25:34 > 0:25:37- Is that really not enough? - Well, you get four slices of this.
0:25:37 > 0:25:40- If you remember, four slices of this...- Yes.
0:25:40 > 0:25:43..and you've got to sprinkle a little rosemary on there,
0:25:43 > 0:25:46if you remember very well, and then, if I can have some of that...
0:25:46 > 0:25:47And then another slice?
0:25:47 > 0:25:51No, you need to put some garlic on that - have you forgotten?
0:25:51 > 0:25:52I...
0:25:52 > 0:25:54It's a few years...! LAUGHTER
0:25:54 > 0:25:56..and I haven't seen the recipe since.
0:25:56 > 0:25:58Well, there you are - there you are.
0:25:58 > 0:25:59So, there you are.
0:26:01 > 0:26:04- I think we're making a good team. - Yes, we are. Yes, we are.
0:26:04 > 0:26:07- There we are - it's just about the same size.- Yeah.
0:26:07 > 0:26:11- Gosh, that'll be delicious. - Well, I hope so!
0:26:11 > 0:26:14So, where did your passion and love of cooking come from?
0:26:14 > 0:26:17- My mother.- Your mother.
0:26:17 > 0:26:20- She had 13 children.- 13 children?! - Yes. Four girls...
0:26:20 > 0:26:23Margaret, can you imagine that? You've got two, haven't you?
0:26:23 > 0:26:26Well, mine had ten, so - I'm one of ten.
0:26:26 > 0:26:28- And so your mother... - She was a good cook,
0:26:28 > 0:26:32and loved cooking, and taught us all how to cook -
0:26:32 > 0:26:36and I'm very glad she did, cos I love eating.
0:26:38 > 0:26:42What I varied with your recipe - I put tarragon in the base.
0:26:42 > 0:26:44Tarragon - I love tarragon!
0:26:44 > 0:26:47The reason being that it actually gives you fantastic flavour
0:26:47 > 0:26:49for your gravy.
0:26:49 > 0:26:52- The base...- A layer of tarragon, then a layer of sliced onion...
0:26:52 > 0:26:54Yeah.
0:26:54 > 0:26:55It's marvellous.
0:26:57 > 0:27:00Then this goes in here, exactly like that,
0:27:00 > 0:27:04and this is the trick - this was your trick.
0:27:04 > 0:27:06- Wow.- Do you remember?
0:27:06 > 0:27:09Dry white wine.
0:27:09 > 0:27:11And...did I say as much wine as that?
0:27:11 > 0:27:13- MARGARET LAUGHS - You said...
0:27:13 > 0:27:16You said, it must come up to the onions.
0:27:16 > 0:27:19This is going to be particularly good gravy.
0:27:19 > 0:27:22There we go. Cover it...
0:27:22 > 0:27:24and then it goes into the Aga.
0:27:24 > 0:27:25He's been well trained.
0:27:27 > 0:27:30The lamb goes into a hot oven for a couple of hours.
0:27:31 > 0:27:34So, Archbishop, when you were a child in Uganda,
0:27:34 > 0:27:36how did you celebrate Easter?
0:27:36 > 0:27:38Would you have had lamb?
0:27:38 > 0:27:41Definitely my dad would insist on having lamb,
0:27:41 > 0:27:44because - you know, the reference back to Jesus as the lamb of God...
0:27:44 > 0:27:46Mm-hm.
0:27:46 > 0:27:51We would have some goat curry, some beef curry, some chicken curry.
0:27:51 > 0:27:54- This is a whale of a feast, isn't it?!- It is a whale of a feast!
0:27:54 > 0:27:57And then there is matoke, which is a banana, which you cook -
0:27:57 > 0:27:59so, it's meant for steaming and cooking.
0:27:59 > 0:28:02It was really a very big feast!
0:28:02 > 0:28:06Easter is really a feast - a feast of new life for all of us.
0:28:06 > 0:28:08Not just the Christians, everybody.
0:28:08 > 0:28:10This is a wonderful feast of new life.
0:28:10 > 0:28:13- So, we should celebrate and rejoice.- Absolutely.
0:28:13 > 0:28:14Hallelujah! This is rejoicing.
0:28:14 > 0:28:17We've not been able to sing the Gloria, Glory to God -
0:28:17 > 0:28:19now we can sing Glory to God, so it's wonderful.
0:28:19 > 0:28:22- More hallelujahs.- More hallelujahs!
0:28:26 > 0:28:30While the lamb roasts, we take advantage of the glorious garden.
0:28:32 > 0:28:36I want to talk more about the Resurrection, and the hope it gives.
0:28:36 > 0:28:38It was a great comfort to me
0:28:38 > 0:28:43after we lost our son 27 years ago in a car accident.
0:28:44 > 0:28:48And for the Archbishop, who was imprisoned and tortured,
0:28:48 > 0:28:51there's great solace in the Easter message.
0:28:51 > 0:28:57Whatever pain and difficulty we all go through,
0:28:57 > 0:29:03an innocent man, without sin, Jesus Christ, is crucified,
0:29:03 > 0:29:05and everything looks as if it is the end,
0:29:05 > 0:29:08- but actually he rises, which actually means...- He rises again.
0:29:08 > 0:29:11Again - which really means, in the end, that whatever pain,
0:29:11 > 0:29:15whatever difficulty we go through, that God,
0:29:15 > 0:29:19who is very much like Jesus, tells us he is with us
0:29:19 > 0:29:22in the midst of all our pain, our suffering,
0:29:22 > 0:29:25and there will be resurrection.
0:29:25 > 0:29:30And, of course, he had - Christ had - such pain, himself.
0:29:30 > 0:29:32Yeah, yeah, yeah.
0:29:32 > 0:29:33Yeah, I mean, I...
0:29:33 > 0:29:37You know, and this is why, you know, meeting people like you,
0:29:37 > 0:29:43who lost a son, William, at the age of 19 - in the end, my hope is...
0:29:44 > 0:29:47- Oh, I will see him again. - You will see him again. Why?
0:29:47 > 0:29:50Because what Jesus has done is not just for the Christian -
0:29:50 > 0:29:53he has done it for the whole of the world.
0:29:53 > 0:29:57And I think, when tragedy hits you, and you have faith,
0:29:57 > 0:30:00you have reason to go on and be strong.
0:30:00 > 0:30:03Yeah - and you go on, not because you are strong, or courageous,
0:30:03 > 0:30:06or wonderful - but God gives you himself.
0:30:06 > 0:30:10The Holy Spirit actually comes to live in you, with you
0:30:10 > 0:30:14and gives you this amazing reality. It is incredible.
0:30:23 > 0:30:27Back in the kitchen, the lamb is ready to serve and I can't wait.
0:30:27 > 0:30:31- What is it?- That's the wine.
0:30:31 > 0:30:32LAUGHTER
0:30:32 > 0:30:34Wonderful gravy.
0:30:45 > 0:30:49Risen and ascended Lord, we thank you for our friendship,
0:30:49 > 0:30:50thank you for this food.
0:30:50 > 0:30:53Bless it while using us in your service.
0:30:53 > 0:30:55- In your name we pray, amen.- Amen.
0:30:55 > 0:31:00- It does look magnificent, doesn't it?- There is plenty of it.
0:31:00 > 0:31:02- Absolutely massive. - Is that enough?- Perfect.
0:31:02 > 0:31:05- You don't want another little piece? - And the gravy.
0:31:05 > 0:31:06There we are, dear.
0:31:06 > 0:31:10We prayed, if you've got everything, please just start.
0:31:10 > 0:31:12In we go.
0:31:16 > 0:31:18It's superb.
0:31:18 > 0:31:21This is my Rutland lamb of all those years ago with
0:31:21 > 0:31:24an Archbishop's twist.
0:31:24 > 0:31:27Now, when you write another book, you've really got to put it in.
0:31:27 > 0:31:31- It will have a revival but with your twist.- Thank you.
0:31:41 > 0:31:44Before Easter lunch in our household, there's one
0:31:44 > 0:31:48tradition that is without doubt our grandchildren's favourite.
0:31:48 > 0:31:51Easter just wouldn't be Easter without it.
0:31:54 > 0:31:57Our much-loved custom of Easter egg hunting is thought to date
0:31:57 > 0:32:02back 500 years when monks in Europe used eggs,
0:32:02 > 0:32:06a symbol of rebirth, to re-enact the discovery of Christ's empty tomb.
0:32:09 > 0:32:13OK, children, it's the moment you've been waiting for.
0:32:14 > 0:32:16Are you excited?
0:32:16 > 0:32:20- OK, so are we ready for the Easter egg hunt?- ALL:- Yes.
0:32:20 > 0:32:23What are we waiting for? Are there any rules, Annabel?
0:32:23 > 0:32:27There's only one rule, which is if all the big girls and boys
0:32:27 > 0:32:30get many more chocolates than the little ones, that they share.
0:32:30 > 0:32:35- I'm tiny.- You're not tiny, you're pretty big. Come on. Off you go.
0:32:35 > 0:32:37On your marks, get set, go.
0:32:37 > 0:32:42MUSIC: Brimful Of Asha by Cornershop.
0:32:44 > 0:32:51Found one! Found one! Found one! Found one!
0:33:09 > 0:33:14- How many have you got? - I say, who got the most?
0:33:14 > 0:33:16- Me!- Me! I did, I did.
0:33:16 > 0:33:21- Did you? How many did you get? - I think we should share them.
0:33:21 > 0:33:24- Shall we go inside in the nice warm? - Come on, we'll go and share.
0:33:29 > 0:33:33It's time for my traditional Easter roast and though it was such fun
0:33:33 > 0:33:38to rediscover my 30-year-old recipe, I've got a new favourite.
0:33:41 > 0:33:44It was lovely to spend a day with the Archbishop of York
0:33:44 > 0:33:46in those glorious surroundings.
0:33:46 > 0:33:50Now, he does leg of lamb, but for Easter Sunday, I have always
0:33:50 > 0:33:52done shoulder of lamb.
0:33:54 > 0:33:57It's a wonderful cut and I slow roast it with potatoes
0:33:57 > 0:34:00and onions that soak up all the juices.
0:34:02 > 0:34:05And it couldn't be easier.
0:34:05 > 0:34:08So to begin with, I'm going to put some garlic into the lamb.
0:34:08 > 0:34:14So what you do is make holes in the lamb like that all over.
0:34:14 > 0:34:17Some people put rosemary in as well. I'm not.
0:34:17 > 0:34:20I'm just having garlic and my lot
0:34:20 > 0:34:22absolutely love garlic.
0:34:22 > 0:34:23So poke it down.
0:34:23 > 0:34:27You can imagine that really does flavour the meat.
0:34:29 > 0:34:34Slow roasting also is good because the meat is so tender and the
0:34:34 > 0:34:38carving is very, very quick because it's just falling off the bone.
0:34:41 > 0:34:44There it is. That wasn't too difficult, was it?
0:34:44 > 0:34:45I've got a big roasting tin here
0:34:45 > 0:34:48and I'm going to start off by browning the meat
0:34:48 > 0:34:50and so I'm going to put a little bit of pepper
0:34:50 > 0:34:54and salt on the top there just like that.
0:34:54 > 0:34:56A little bit of pepper.
0:34:57 > 0:35:02Then I'm going to put the top side where I've done the garlic
0:35:02 > 0:35:07underneath like that. A little bit more pepper and salt over there.
0:35:07 > 0:35:10No need to brush it with oil or anything like that
0:35:10 > 0:35:12because it's a fairly fatty cut of meat.
0:35:12 > 0:35:14So I'm going to brown that in a hot oven.
0:35:14 > 0:35:18It'll take 20 or 30 minutes and you can do that early in the day
0:35:18 > 0:35:21because the whole cooking time is three-and-a-half hours.
0:35:23 > 0:35:26In the meantime, parboil the onions and potatoes.
0:35:29 > 0:35:32Then once the meat is nice and brown and the right side up, add them
0:35:32 > 0:35:37to the roasting tin with a pint of good hot lamb or beef stock.
0:35:44 > 0:35:48Cover with foil and then back in the oven at 140 fan
0:35:48 > 0:35:49for about three hours.
0:35:57 > 0:36:00When it's almost ready, take it out of the oven
0:36:00 > 0:36:03and drain off the flavoursome stock.
0:36:05 > 0:36:07That looks good. I'm really pleased.
0:36:07 > 0:36:10The smell is good, it looks lovely
0:36:10 > 0:36:12and the knife goes in just like butter.
0:36:14 > 0:36:18The onions will have given a really good flavour to that stock
0:36:18 > 0:36:20and it'll make a beautiful gravy.
0:36:23 > 0:36:25Now look at those potatoes and onions.
0:36:25 > 0:36:27I'm going to put them back in the oven just to brown
0:36:27 > 0:36:29while I'm making the gravy.
0:36:32 > 0:36:34I'm married to a gravy man
0:36:34 > 0:36:37and I always have to make more gravy than you think you need.
0:36:37 > 0:36:39I love a rich gravy,
0:36:39 > 0:36:43so I use the fat from the lamb skimmed off the top of the stock.
0:36:43 > 0:36:49So that's melted and I'm adding 50g, that's a couple of tablespoons.
0:36:49 > 0:36:51In goes the flour.
0:36:52 > 0:36:55I'm never too fussed whether it's self-raising or plain.
0:36:55 > 0:36:56Whichever is nearest.
0:36:58 > 0:37:03Then, with a whisk, whisk it and you've got what is in the trade
0:37:03 > 0:37:05called a roux.
0:37:05 > 0:37:07Then I'm going to add the stock.
0:37:07 > 0:37:11In it goes, then a good splash of red wine.
0:37:11 > 0:37:13After all, it is Easter, isn't it?
0:37:13 > 0:37:16If you haven't opened a bottle or you haven't got any, you could
0:37:16 > 0:37:20always add a little Madeira to it, a little sherry or a little port.
0:37:23 > 0:37:25Then a dash of Worcester sauce,
0:37:25 > 0:37:30some redcurrant jelly to bring out the flavour, and it may be a bit
0:37:30 > 0:37:33old-fashioned but I like a bit of gravy browning to enrich the colour.
0:37:35 > 0:37:39There's plenty there for everyone to serve with the lamb.
0:37:41 > 0:37:43The lamb has been browning beautifully.
0:37:46 > 0:37:48That's pretty exciting.
0:37:49 > 0:37:54Gorgeous colour, roasted garlic in between there. There we go.
0:37:55 > 0:37:58While it rests, I can get on with the veg.
0:38:00 > 0:38:01As it's Easter, I'm going
0:38:01 > 0:38:06for a medley of green beans with a fresh mint and caper butter.
0:38:09 > 0:38:13I've got some mangetout there, some beans and some shelled broad beans.
0:38:18 > 0:38:22So, there's my traditional family roast.
0:38:22 > 0:38:26This is a perfect centrepiece for my Easter Sunday feast.
0:38:26 > 0:38:30And I'm looking forward to seeing what everybody else is bringing too.
0:38:32 > 0:38:33I feel a bit cheeky doing this.
0:38:37 > 0:38:39It doesn't get better than this.
0:38:47 > 0:38:49I've found all sorts of inspirational
0:38:49 > 0:38:54recipes for my Easter feast, and for one last stop on my travels,
0:38:54 > 0:38:58I'm visiting an Italian Catholic church in east London
0:38:58 > 0:39:02in search of an Easter cake that's as symbolic as it is rich.
0:39:06 > 0:39:09St Peter's was built to look after a growing Italian
0:39:09 > 0:39:12community at the end of the 19th century.
0:39:12 > 0:39:17It was a time of economic upheaval in Italy and so many came
0:39:17 > 0:39:22and made the area home it was nicknamed Little Italy.
0:39:22 > 0:39:27# Libiamo, libiamo ne'lieti calici
0:39:27 > 0:39:30# Che la belleza infiora... #
0:39:30 > 0:39:33They brought with them a strong sense of identity through their
0:39:33 > 0:39:38food and Roman Catholic traditions, which continue to this day.
0:39:38 > 0:39:43# Libiamo ne'dolci fremiti... #
0:39:43 > 0:39:47Behind the scenes of the church, volunteers cook for the priest
0:39:47 > 0:39:51and Maria has even cooked for visiting cardinals of Rome.
0:39:52 > 0:39:57Today, she is showing me colomba di Pasqua, the Easter dove cake.
0:39:59 > 0:40:03Soft and fragrant, the colomba is a rich bread-like cake
0:40:03 > 0:40:05in the shape of a dove.
0:40:05 > 0:40:08A Christian symbol that dates back to the fourth century.
0:40:13 > 0:40:17- So this colomba is a very important part of Easter.- Yes.
0:40:17 > 0:40:21And will you find it in almost every Italian family?
0:40:21 > 0:40:24Yes, because it's traditional. It's like a panettone for Christmas.
0:40:24 > 0:40:30- The same thing.- Or as we have, hot cross buns.- Yes, exactly, yes.
0:40:30 > 0:40:32It seems to me, Maria, looking at Easter,
0:40:32 > 0:40:36it's nearly always a very enriched bread.
0:40:37 > 0:40:40All of them seem to take a long time to make
0:40:40 > 0:40:44but it gives you time to contemplate, to think.
0:40:44 > 0:40:47What do you fill your mind with?
0:40:47 > 0:40:52The colomba embodies the story of Christ.
0:40:52 > 0:40:58We need peace in the world and it's a little bit of a peace
0:40:58 > 0:41:00and tranquillity.
0:41:00 > 0:41:04- So it's giving you time to think about the world.- Yes.
0:41:04 > 0:41:07What I do now, I keep on sifting the flour in
0:41:07 > 0:41:11- but I will put in the 100g of butter.- Right.
0:41:11 > 0:41:13Basically, we go back soggy again
0:41:13 > 0:41:16and we have to build it up with the flour.
0:41:17 > 0:41:20- It is a labour of love.- It is.
0:41:20 > 0:41:22Let's face it, like you say, labour of love.
0:41:22 > 0:41:26We love cooking so it goes without saying. We like it, don't we?
0:41:26 > 0:41:28Do you have people coming down those stairs
0:41:28 > 0:41:32and seeing what you are up to and dying to know how to make it?
0:41:32 > 0:41:35Well, if I'm in a good mood I will probably tell them
0:41:35 > 0:41:37but if I'm not in a good mood, I'm not giving up my stuff.
0:41:37 > 0:41:41Well, you're in a very good mood at the moment, so I'll hang on.
0:41:43 > 0:41:46Maria's colomba takes a lot of preparation.
0:41:46 > 0:41:51The dough needs to be left in a warm place for a whopping 12 hours.
0:41:51 > 0:41:54We sit in front of the oven and do the knitting.
0:41:54 > 0:41:58You speak for yourself. I'm not a great knitter.
0:41:58 > 0:42:02Let me see. That looks a beautiful consistency now.
0:42:02 > 0:42:08But 12 hours, it takes so much planning, so much time.
0:42:08 > 0:42:09I think I'd find a quicker way
0:42:09 > 0:42:11but I trust Maria.
0:42:13 > 0:42:18While we wait for the next stage, it's a chance to see front of house.
0:42:21 > 0:42:26- Maria, this is magnificent church. - Yes, it is.
0:42:26 > 0:42:27What does it mean to you?
0:42:27 > 0:42:32All my youth I was here and then I got married here.
0:42:32 > 0:42:34Then I formed the family.
0:42:34 > 0:42:38And a few years went by when I was living somewhere else
0:42:38 > 0:42:40and then I came back.
0:42:40 > 0:42:43The faith to me is everything.
0:42:43 > 0:42:46Because of the experiences I have had in my life,
0:42:46 > 0:42:51because of all sorts of things and the faith has always helped me
0:42:51 > 0:42:54in difficult situations always.
0:42:55 > 0:42:59Easter Sunday, are there even more people here?
0:42:59 > 0:43:03- Wherever you look, you see people. - All with a smile on their faces.
0:43:03 > 0:43:04All of them, yes.
0:43:04 > 0:43:08And when would you have the colomba which we are interested in?
0:43:08 > 0:43:14- When do they have that?- The colomba is for tea-time, after lunch.
0:43:14 > 0:43:17Well, I know that you had the priest to come and bless the oven.
0:43:17 > 0:43:20- Three times.- Three times? Good gracious me.
0:43:20 > 0:43:22I think we should go back to see
0:43:22 > 0:43:25if all of those blessings have come to fruition.
0:43:28 > 0:43:32Now it's time to add the fruit and candied orange peel.
0:43:34 > 0:43:36This is a special cake.
0:43:36 > 0:43:39You don't do it every day and when you do it,
0:43:39 > 0:43:41you just have to take the time.
0:43:41 > 0:43:43Even more so now.
0:43:43 > 0:43:46That is beginning to get the shape of a dove.
0:43:46 > 0:43:50- And this is a mould for it. - And this is the mould.
0:43:50 > 0:43:52Usually they have
0:43:52 > 0:43:53ordinary moulds as well
0:43:53 > 0:43:58but I suppose this one is the more convenient one.
0:43:58 > 0:44:03Topping the colomba is a lovely almond icing with crushed sugar
0:44:03 > 0:44:07which will give it a sweet, crisp crust.
0:44:07 > 0:44:11- I think that's enough.- Then it's into the oven to bake for an hour...
0:44:13 > 0:44:17..before we share her wonderful cake with the priests.
0:44:17 > 0:44:19Colomba.
0:44:19 > 0:44:23- Italiana.- Di Pasqua.- Bella. Bellissima.
0:44:23 > 0:44:26SHE SPEAKS ITALIAN
0:44:27 > 0:44:33- Voila.- Congratulations for your lovely colomba. Perfect.
0:44:33 > 0:44:36Happy Easter. Happy Easter.
0:44:37 > 0:44:41- Buona Pasqua.- Buona Pasqua.- It was a real labour of love for you.
0:44:41 > 0:44:44All those hours and hours of waiting for it to come
0:44:44 > 0:44:45but it's well worth while.
0:44:47 > 0:44:51The sugar on the top and the almonds and that lovely glaze.
0:44:51 > 0:44:54- It's very special. - It goes well with the wine.
0:44:54 > 0:44:57- Cheers, everybody.- Buona Pasqua.
0:44:57 > 0:44:59- Buona Pasqua.- Buona Pasqua.
0:45:05 > 0:45:10It's been wonderful for me to try recipes I've never heard of,
0:45:10 > 0:45:15and indeed to learn about other cultures' Easter traditions.
0:45:19 > 0:45:23In this series, I've encountered everything, from Russian paska
0:45:23 > 0:45:26and Polish babka,
0:45:26 > 0:45:29to the aromatic Filipino lechon.
0:45:29 > 0:45:34Each and every dish has been a real inspiration for my feast,
0:45:34 > 0:45:39and while no Italian home is complete without colomba di Pasqua,
0:45:39 > 0:45:40in our house,
0:45:40 > 0:45:45we love something fresh, and this lemony pud is just the ticket.
0:45:45 > 0:45:50Made with plenty of eggs, it's a fitting finale for my Easter feast.
0:45:51 > 0:45:53This is a real old favourite of mine
0:45:53 > 0:45:56and I'm looking forward to sharing it with them.
0:45:56 > 0:45:58I'm using five eggs.
0:45:58 > 0:46:02Obviously, for a meringue it's always the whites,
0:46:02 > 0:46:05and the yolks I'm going to use for lemon curd,
0:46:05 > 0:46:06so there'll be no waste.
0:46:10 > 0:46:13'Separate the yolks from the egg whites.'
0:46:14 > 0:46:20The memories of my mother when she was always separating the yolks
0:46:20 > 0:46:24and whites was always getting the last little bit out, you know,
0:46:24 > 0:46:27with her finger at the end.
0:46:27 > 0:46:29That's it. Waste not, want not.
0:46:30 > 0:46:34'Whisk on full speed until the egg whites look like clouds.
0:46:36 > 0:46:41'Then add 275g caster sugar, a tablespoonful at a time,
0:46:41 > 0:46:44'until it becomes stiff and glossy.'
0:46:46 > 0:46:48That looks perfect. Let me show you.
0:46:48 > 0:46:52It's absolutely firm. I could even put it over the top of my head
0:46:52 > 0:46:53if I wanted to.
0:46:54 > 0:46:56Do you trust me?
0:46:57 > 0:46:59Firm as firm.
0:46:59 > 0:47:02'Line the tin with nonstick paper.
0:47:02 > 0:47:06'It's a good idea to grease the tin as well to keep it from slipping.'
0:47:08 > 0:47:11Do you know what? I'm totally in my comfort zone
0:47:11 > 0:47:13making meringue roulades.
0:47:13 > 0:47:17When Annabel was married, we made them all in advance,
0:47:17 > 0:47:19we froze them, and that was the pud.
0:47:19 > 0:47:22And the ones that I'm doing today with cream
0:47:22 > 0:47:24and lemon curd freeze beautifully.
0:47:25 > 0:47:28'Sprinkle the meringue with chopped pistachios.
0:47:30 > 0:47:33'Then it's into the oven for eight minutes at 180 fan
0:47:33 > 0:47:36'until it's a lovely golden brown.
0:47:36 > 0:47:40'Turn it down to 140 for another 15 minutes.
0:47:40 > 0:47:42'And while that's baking, you can make the lemon curd.
0:47:44 > 0:47:45'It's very simple.
0:47:45 > 0:47:51'Just melt 100g of butter with 225g of caster sugar.'
0:47:55 > 0:47:58Then in goes the lemon juice, in here.
0:48:00 > 0:48:02And this lemon zest.
0:48:02 > 0:48:05I've done that beautifully finely.
0:48:07 > 0:48:09'Lastly, add the egg yolks.'
0:48:11 > 0:48:13Sort of glorious colour, that is.
0:48:13 > 0:48:15Stirring all the time.
0:48:17 > 0:48:20And you just keep this above simmering water
0:48:20 > 0:48:23and keep stirring from time to time,
0:48:23 > 0:48:25until it coats the back of the spoon,
0:48:25 > 0:48:27and that is lemon curd. Finished.
0:48:29 > 0:48:31'The meringue is ready to come out.
0:48:32 > 0:48:36'I sprinkle icing sugar on a sheet of nonstick paper
0:48:36 > 0:48:39'to stop it sticking when I turn it out.'
0:48:39 > 0:48:43And as I do it, you'll notice that a whole lot of icing sugar
0:48:43 > 0:48:48will in fact shoot all over the table, a bit like clouds.
0:48:48 > 0:48:50So just tip it up like that...
0:48:54 > 0:48:56Then you need to take the paper off.
0:48:58 > 0:49:02And providing you've used nonstick paper...
0:49:02 > 0:49:03it will come off.
0:49:03 > 0:49:07If you use something like old-fashioned grease-proof or foil,
0:49:07 > 0:49:08it'll stick.
0:49:09 > 0:49:12Then just peel that back...
0:49:12 > 0:49:15'While that cools, make the filling.'
0:49:15 > 0:49:18And I'm now going to spread it with cream
0:49:18 > 0:49:21and lemon curd that we've made.
0:49:24 > 0:49:28And I'm just going to put... a little in here.
0:49:28 > 0:49:31About two good tablespoons.
0:49:31 > 0:49:34I can smell the lemons now, coming up.
0:49:36 > 0:49:39'Marble the lemon curd lightly through the cream.'
0:49:43 > 0:49:47Then just spread that to the edges.
0:49:48 > 0:49:50All the way down.
0:49:51 > 0:49:53'Now it's ready to roll.'
0:49:54 > 0:49:58You want to get a tight roll, like a Catherine wheel,
0:49:58 > 0:50:01and it's very easy just to flop it over there,
0:50:01 > 0:50:04flop it over again, and you don't get a nice roll,
0:50:04 > 0:50:08so you've got to just cut bravely at the beginning.
0:50:08 > 0:50:14So, take a knife and just press right the way, almost to the bottom.
0:50:14 > 0:50:19And then just crack it over, and, yes, it will break.
0:50:19 > 0:50:22So, push that over, using your fingers,
0:50:22 > 0:50:25and that will give...
0:50:25 > 0:50:27the middle.
0:50:27 > 0:50:28You see what I've done?
0:50:28 > 0:50:31I've actually broken and cracked it.
0:50:31 > 0:50:34Then let the paper do the work and start rolling.
0:50:35 > 0:50:36Push it like that
0:50:36 > 0:50:40and, as I lift the paper, there will be cracks all over.
0:50:40 > 0:50:43The cracks are part of its charm.
0:50:43 > 0:50:46So turn that over, like that,
0:50:46 > 0:50:48all the way along.
0:50:48 > 0:50:51And there will most likely be a big, bold crack in the middle.
0:50:51 > 0:50:55Lift it up on the paper and push that over like that.
0:50:57 > 0:50:59Pull the paper away.
0:50:59 > 0:51:00Put it on the dish.
0:51:01 > 0:51:05It does look absolutely mammoth, doesn't it?
0:51:06 > 0:51:10Now, coming to the decoration, you can do all sorts of things.
0:51:10 > 0:51:15I'm going to decorate it with little Easter eggs and a few primroses.
0:51:15 > 0:51:17'You can go for edible flowers,
0:51:17 > 0:51:20'but these primroses are just for decoration.'
0:51:20 > 0:51:21So there you have it,
0:51:21 > 0:51:25my lemon and pistachio meringue roulade.
0:51:25 > 0:51:28I can't wait to take that to the feast.
0:51:44 > 0:51:47At last, the day of my great feast has arrived.
0:51:50 > 0:51:54Preparations are in full swing to decorate our local church hall.
0:51:55 > 0:52:00And our grandchildren are making sure it's looking its very best.
0:52:02 > 0:52:07'I'm in the kitchen finishing off my new Russian-inspired canapes.
0:52:09 > 0:52:12'As well as my traditional favourites, of course.'
0:52:13 > 0:52:17Just doing the finishing touches to the cake. I'm so excited.
0:52:17 > 0:52:19We've got the canapes done,
0:52:19 > 0:52:22lots of simnel cakes, lamb's in the oven.
0:52:22 > 0:52:26All we've got to do is be ready by lunchtime, and we will be, too.
0:52:29 > 0:52:33'With the last touches to add, everybody's lending a hand.
0:52:36 > 0:52:40'What I'm looking forward to most is seeing my new friends again
0:52:40 > 0:52:44'and all our different Easter dishes filling the table.'
0:52:48 > 0:52:52- Oh, Damian.- Hello! Here we go. - Lovely to see you again.
0:52:52 > 0:52:54I so enjoyed Damian
0:52:54 > 0:52:58showing me how to make his Polish speciality, babka.
0:52:58 > 0:53:02I think that looks so original, something quite, quite different.
0:53:02 > 0:53:06And he's brought the cake, along with his whole family,
0:53:06 > 0:53:08to join the celebrations.
0:53:08 > 0:53:10Come and meet my family.
0:53:12 > 0:53:17I visited Karina, who showed me her Russian devilled eggs.
0:53:17 > 0:53:20It's actually a wonderful opportunity to share
0:53:20 > 0:53:22what we used to have over Easter
0:53:22 > 0:53:26and to share our Russian feast in front of everyone else.
0:53:26 > 0:53:31And Father Peter is here too with the Sisterhood of Saint Xenia,
0:53:31 > 0:53:33who showed us their paska.
0:53:33 > 0:53:37As more of my new friends arrive, there's a sense of anticipation
0:53:37 > 0:53:40to try each other's Easter foods.
0:53:41 > 0:53:43From Russian kulich,
0:53:43 > 0:53:45to Greek tsoureki,
0:53:45 > 0:53:48and Italian colomba di Pasqua.
0:53:48 > 0:53:51I've heard there's some really good hot cross buns, so...
0:53:51 > 0:53:53- THEY LAUGH - ..that's going to be my highlight, I think.
0:53:53 > 0:53:55- Nice to see you.- And Karina.
0:53:55 > 0:53:59And I copied your idea, cos you did the wonderful dove crest.
0:53:59 > 0:54:02- This was very simple, something I could do.- That is lovely.
0:54:02 > 0:54:05Cos your bread is very skilled work. SHE LAUGHS
0:54:05 > 0:54:09- Good to see you.- Good gracious me!
0:54:10 > 0:54:12Beautiful basket.
0:54:16 > 0:54:18I think everyone's arrived now
0:54:18 > 0:54:20and everybody seems to have walked in the door
0:54:20 > 0:54:23with their own special Easter treat.
0:54:24 > 0:54:26We've got wonderful lamb and pork,
0:54:26 > 0:54:29it's all beautifully hot, it's in the oven, just coming out now.
0:54:29 > 0:54:33- I think everybody will be really pleased.- Buy one, get one free.
0:54:33 > 0:54:37- You sure?- Yeah.- I think it's buy one, EAT one free.
0:54:37 > 0:54:38HE LAUGHS
0:54:38 > 0:54:43'After our Russian-themed canapes, May's Filipino lechon
0:54:43 > 0:54:48'and my roast lamb are ready for us to gather round the table.'
0:54:48 > 0:54:50Annabel, shoulder of lamb, slow roasted,
0:54:50 > 0:54:53- look at those crunchy potatoes. - Oh, wow, can't wait.
0:54:57 > 0:54:59That's brilliant.
0:55:02 > 0:55:05I want to thank you all for welcoming me into your own homes,
0:55:05 > 0:55:11into your churches, to taste your Easter speciality recipes,
0:55:11 > 0:55:15and I want you to come now and enjoy my feast.
0:55:15 > 0:55:16So, let us pray.
0:55:18 > 0:55:20Gracious Father, we bless you for Easter.
0:55:20 > 0:55:23We thank you for the Cross and the Resurrection
0:55:23 > 0:55:26that draws all Christian peoples into one.
0:55:26 > 0:55:30In the name of Jesus Christ, our Lord and our saviour,
0:55:30 > 0:55:32- amen.- ALL:- Amen.
0:55:32 > 0:55:36Thank you, Mike. And now, happy Easter, everyone.
0:55:36 > 0:55:37Just enjoy it.
0:55:37 > 0:55:38APPLAUSE
0:55:42 > 0:55:46- Here we are.- Thank you.- you must have the sauce, it's the best part.
0:55:46 > 0:55:48# Oh happy day...
0:55:48 > 0:55:50# Oh happy day
0:55:50 > 0:55:53# When Jesus washed... #
0:55:53 > 0:55:56Lemon grass, that they put it right down the middle, I remember.
0:55:56 > 0:55:58It is delicious.
0:55:58 > 0:56:00- Hot.- Hot.
0:56:00 > 0:56:02There we go, young man.
0:56:03 > 0:56:06- Do you want some gravy? - # Oh happy day...
0:56:06 > 0:56:07# Oh happy day... #
0:56:09 > 0:56:12It's just cooked to perfection and it's very, very tender.
0:56:12 > 0:56:14- Doesn't it taste good?- Pork's good.
0:56:14 > 0:56:15INDISTINCT
0:56:16 > 0:56:18Those spices really come through with the lemon grass.
0:56:18 > 0:56:21I've never had it with lemon grass before.
0:56:21 > 0:56:26I think it's fantastic and very nice sauce.
0:56:26 > 0:56:28I enjoyed every single morsel.
0:56:28 > 0:56:31# He taught me how... #
0:56:33 > 0:56:35It's really fitting that we've come together from all
0:56:35 > 0:56:40different Christian churches to share a common feast.
0:56:40 > 0:56:44There's a great sense of unity amongst us.
0:56:44 > 0:56:47So, how about challenging each other to say happy Easter
0:56:47 > 0:56:49in different languages?
0:56:49 > 0:56:54OK, so in Polish, it's Wesolych Swiat Wielkanocnych.
0:56:54 > 0:56:58- Ooh.- It's a lot. - Er, in Russian, Xristos Voskres.
0:56:58 > 0:57:00- And yours?- Buona Pasqua!
0:57:00 > 0:57:03- ALL:- Buona Pasqua!- Buona Pasqua!
0:57:03 > 0:57:06# Oh happy day...
0:57:06 > 0:57:09# Oh happy day... #
0:57:14 > 0:57:18At last, those rich sweet puds that we've all been waiting for.
0:57:20 > 0:57:21Who's next?
0:57:21 > 0:57:25- I think I've got my eye on, on that. - Do you know what it is?
0:57:26 > 0:57:28Christos Anesti.
0:57:28 > 0:57:30All right.
0:57:30 > 0:57:33Oh! I'm the loser.
0:57:34 > 0:57:36I think all the different cultures
0:57:36 > 0:57:40and food bringing together in one room was fantastic.
0:57:40 > 0:57:43This was one in a million.
0:57:43 > 0:57:45I met a lot of lovely people.
0:57:45 > 0:57:50It's great to know what other cultures do during Easter,
0:57:50 > 0:57:54- but to meet them all at the same table was amazing.- Definitely, yes.
0:57:54 > 0:57:56It was lovely meeting you.
0:57:57 > 0:58:00I will tell everything to my priest, what he missed!
0:58:00 > 0:58:01SHE LAUGHS
0:58:02 > 0:58:06I couldn't have wished for a more poignant finish.
0:58:07 > 0:58:10Today has been a very fitting ending to my journey.
0:58:10 > 0:58:15I started off knowing very little, I visited two archbishops,
0:58:15 > 0:58:19many churches, lots of families, lots of cultures,
0:58:19 > 0:58:23I've had a wonderful time and, for me, this was the grand finale.
0:58:25 > 0:58:27# Oh happy day... #
0:58:27 > 0:58:29LAUGHTER
0:58:32 > 0:58:35# Thank you for the days
0:58:37 > 0:58:41# Those endless days Those sacred days you gave me
0:58:41 > 0:58:45# I'm thinking of the days
0:58:46 > 0:58:50# I won't forget a single day Believe me
0:58:51 > 0:58:53# I bless the light
0:58:53 > 0:58:57# I bless the light That lights on you believe me... #