0:00:02 > 0:00:04'For everyone, there's a taste of food or a smell of cooking that
0:00:04 > 0:00:09- 'zooms you right back to childhood.' - It's just like my mum's cake!
0:00:09 > 0:00:10'I'm Brian Turner...'
0:00:10 > 0:00:13It reminds me of someone I used to know at school.
0:00:13 > 0:00:15'..and I'm going to stir up the food
0:00:15 > 0:00:18'memories of some much-loved celebrities...'
0:00:18 > 0:00:19- Oh!- Oh!- Look at that!
0:00:19 > 0:00:23'..going back to their early years before they were famous...'
0:00:23 > 0:00:24- Mm!- Oh, my gosh!
0:00:24 > 0:00:27'..with recollections of Sunday roasts and school dinners.'
0:00:27 > 0:00:29- It's time for something to eat. - Brilliant!
0:00:29 > 0:00:33'I'm celebrating the food their home regions are proud of.'
0:00:33 > 0:00:36- Which way would you like to go? - Er...this way.
0:00:36 > 0:00:40'I'll recreate a nostalgic family favourite...'
0:00:40 > 0:00:41Mm, you can't beat a crumble.
0:00:41 > 0:00:45'..and a tribute dish that puts my guest's life on a plate.'
0:00:45 > 0:00:47Magic. Magic!
0:00:47 > 0:00:53Today, Mary Berry returns to the city of Bath, where she grew up.
0:00:53 > 0:00:58- I was quite naughty. - She remembers a thrifty childhood...
0:00:58 > 0:01:01We made the most of everything.
0:01:01 > 0:01:05..and the first time her cooking was noticed by her dad.
0:01:05 > 0:01:09- He said that my treacle pudding was as good as mum's.- Crikey!
0:01:09 > 0:01:11A bit of praise!
0:01:11 > 0:01:15'I'll be in my outdoor kitchen, creating nostalgic food...'
0:01:15 > 0:01:18That gives us lots of energy, if we go dancing tonight, lass!
0:01:18 > 0:01:21'..designed to put Mary's life on a plate.'
0:01:23 > 0:01:25Wow! That looks amazing!
0:01:34 > 0:01:38Mary Berry was born in 1935 in the gorgeous West Country
0:01:38 > 0:01:43city of Bath, famous for its grand Georgian architecture.
0:01:43 > 0:01:46Her father Alan was a surveyor and a town planner who
0:01:46 > 0:01:52served on the local council, eventually becoming mayor in 1952.
0:01:52 > 0:01:56The city's magnificent buildings were the backdrop to her childhood
0:01:56 > 0:02:01and the Roman baths themselves played a particular part
0:02:01 > 0:02:02in Mary's younger life.
0:02:02 > 0:02:06Mary, this is just a beautiful place you've brought me to, it really is.
0:02:06 > 0:02:08Do you know?
0:02:08 > 0:02:12My greatest memory of this particular bath, its hot springs.
0:02:12 > 0:02:14It comes out hot and that is hot.
0:02:14 > 0:02:20And when I was young, we had a dachshund called Rupert, and Rupert,
0:02:20 > 0:02:24like many dachshunds as they get old, lost the use of the back legs.
0:02:25 > 0:02:28And so, Dad, being Chairman of Planning,
0:02:28 > 0:02:31my mother used to come down here with the dog on a lead
0:02:31 > 0:02:36and used to pop the dog in here and the dog would do like this,
0:02:36 > 0:02:39and believe it or not, that dog walked again
0:02:39 > 0:02:43- and had a lot more years of his life.- Lots of people do that.
0:02:43 > 0:02:46No, you weren't allowed to do that! Nobody's allowed in the water.
0:02:46 > 0:02:49But Mum used to come... Here we are, early in the morning. Listen.
0:02:49 > 0:02:51BELL TOLLS AND SEAGULLS SQUAWK
0:02:51 > 0:02:54- Isn't that lovely?- The seagulls or the bells?- The bells.
0:02:54 > 0:02:56Mum used to come early in the morning,
0:02:56 > 0:02:58before there was anybody about...
0:02:58 > 0:03:00- Did your mum get in the water as well?- No, no.
0:03:00 > 0:03:02She stood on these very steps
0:03:02 > 0:03:05and the dog went in and you can imagine, it strengthened the legs.
0:03:05 > 0:03:08Your father obviously had clout in Bath,
0:03:08 > 0:03:11he obviously was a well-respected member of the community.
0:03:11 > 0:03:14Yes, I like that. I think he did have clout.
0:03:14 > 0:03:16He was very respected, he had definite views
0:03:16 > 0:03:20- and he was a very fair man.- Do you think that affected your childhood?
0:03:22 > 0:03:25It didn't so much affect my childhood, it's affected me now.
0:03:25 > 0:03:27I am very fair.
0:03:29 > 0:03:32Mary's father was also a keen amateur photographer
0:03:32 > 0:03:34and animal lover,
0:03:34 > 0:03:38and she's inherited a fantastic archive featuring some young
0:03:38 > 0:03:41and very enthusiastic models.
0:03:44 > 0:03:48To find out more about Mary's life growing up in Bath and what role
0:03:48 > 0:03:53food played in her childhood, we're going next door to the Pump Room.
0:03:53 > 0:03:58In Georgian times, the English gentry flocked here to gossip
0:03:58 > 0:04:02and drink the hot spring water, which was claimed had healing powers.
0:04:04 > 0:04:07I'm hoping to find inspiration for two dishes I'm going to
0:04:07 > 0:04:09cook for Mary -
0:04:09 > 0:04:14one full of nostalgia, the other a special tribute to her.
0:04:14 > 0:04:16So, just going back to school days,
0:04:16 > 0:04:19were you interested at all in food in those days at all?
0:04:19 > 0:04:23School was not something I enjoyed a lot.
0:04:23 > 0:04:27I was a bit of a tomboy really and I didn't work very hard
0:04:27 > 0:04:32and at the age of, I suppose, 12, you either did Latin
0:04:32 > 0:04:35and maths, or you did domestic science.
0:04:35 > 0:04:37Right.
0:04:37 > 0:04:43And the Bath High School, they had a new domestic science department.
0:04:43 > 0:04:44I was the luckiest person.
0:04:44 > 0:04:48It had only just been opened and so, I went to do domestic science
0:04:48 > 0:04:51- and that changed my life completely. - Oh, really?
0:04:51 > 0:04:57Miss Date was our teacher, a little round lady with a huge smile,
0:04:57 > 0:05:03and, you know, she praised what I did, because I was trying very hard,
0:05:03 > 0:05:05because I knew what good food was
0:05:05 > 0:05:11and I made a treacle sponge pudding in a little pudding basin,
0:05:11 > 0:05:15took it home, and Dad never praised any of my work, it wasn't
0:05:15 > 0:05:17worth praising,
0:05:17 > 0:05:21but he said that my treacle pudding was as good as Mum's.
0:05:21 > 0:05:24- He might have even said it was better.- Oh, crikey!
0:05:24 > 0:05:27A bit of praise! I was so lucky.
0:05:27 > 0:05:31But severe illness made Mary determined to make
0:05:31 > 0:05:33the most of her luck.
0:05:33 > 0:05:36When she was 13, she contracted polio
0:05:36 > 0:05:40and spent three months confined to a hospital bed.
0:05:40 > 0:05:42To try and lift her spirits,
0:05:42 > 0:05:45her father even brought her pony to visit.
0:05:45 > 0:05:49When she recovered, her love of cooking took her to catering college
0:05:49 > 0:05:51and later to the Cordon Bleu School in Paris.
0:05:52 > 0:05:57On her return, she took a job writing recipes for magazines
0:05:57 > 0:05:59and never looked back.
0:05:59 > 0:06:02In 1970, she wrote her first cookbook.
0:06:02 > 0:06:06Since then, she's had over 70 books published,
0:06:06 > 0:06:10covering everything from one-pot meals to cooking for the freezer.
0:06:10 > 0:06:12Throughout the '70s and '80s,
0:06:12 > 0:06:18she presented a regular cookery slot on daytime TV show Good Afternoon.
0:06:18 > 0:06:23Nowadays, thanks to a certain baking show, she has her own series and
0:06:23 > 0:06:24is not only a primetime superstar,
0:06:24 > 0:06:27but something of a national treasure.
0:06:27 > 0:06:31Just go gently round the crispy outside
0:06:31 > 0:06:35and then straight through the middle, and all is revealed.
0:06:35 > 0:06:38Just look at that!
0:06:38 > 0:06:42So, was your household growing up... Was it centred around food at all?
0:06:42 > 0:06:45Or did you ever think in those days, food might take such a major
0:06:45 > 0:06:48- part in your life? - I don't think that is so, no,
0:06:48 > 0:06:52because it was wartime and, of course, meat was rationed,
0:06:52 > 0:06:55so you didn't always have it, but offal was not rationed
0:06:55 > 0:06:57and not everybody knew what to do with that.
0:06:57 > 0:07:00- No, and not everybody likes offal, for some reason.- Ooh, I love it!
0:07:00 > 0:07:03- Me too. It's delicious stuff. - I can remember all those things
0:07:03 > 0:07:09and we also grew a lot in the garden and I remember the vegetables,
0:07:09 > 0:07:12because in the evening, Mum would say, "What do you want?"
0:07:12 > 0:07:15And I used to have squeaky cabbage, because Mum cooked cabbage
0:07:15 > 0:07:19- really well and new potatoes and mint sauce and no meat.- Oh, right.
0:07:19 > 0:07:23Because actually, I just loved the vegetables so much.
0:07:23 > 0:07:26I remember also, we had goats and she would make
0:07:26 > 0:07:30a bit of butter from the cream and we also kept a pig and...
0:07:30 > 0:07:33- You kept a pig?- We did. And my father loved his animals.
0:07:33 > 0:07:36So, it didn't affect you personally or as a family,
0:07:36 > 0:07:40the fact that you kept the animals and then, you realised that,
0:07:40 > 0:07:42eventually, you were going to eat them?
0:07:42 > 0:07:47We didn't eat the goats. The goats were there for the milk.
0:07:47 > 0:07:49We would eat the pork, but we weren't allowed to ever
0:07:49 > 0:07:53discuss at mealtimes that that was our pig.
0:07:53 > 0:07:56I remember my brothers sort of saying, that was so and so.
0:07:56 > 0:08:01My father would almost burst into tears - a very unemotional man.
0:08:01 > 0:08:04He would get up from the table and you could see he was so upset.
0:08:04 > 0:08:08Was yours the kind of household that had a pudding when you sat down?
0:08:08 > 0:08:12Yes, and interestingly enough, my mother said in the war,
0:08:12 > 0:08:16when everything was rationed, she said, "If you lot give up
0:08:16 > 0:08:22"having sugar in your tea, you will get the occasional pudding or cake."
0:08:22 > 0:08:27And I particularly remember my mother's bread and butter pudding
0:08:27 > 0:08:29and we all loved it so much.
0:08:29 > 0:08:33Family life was obviously very important to Mary and I've got
0:08:33 > 0:08:37some ideas for a special tribute dish that pays homage to that.
0:08:37 > 0:08:41As we journey back to Mary's youth,
0:08:41 > 0:08:44I've ordered an old teenage favourite of hers - Bath buns.
0:08:46 > 0:08:49These rich, sweet buns have been served in the city since
0:08:49 > 0:08:54the 18th century and were apparently a great favourite of Jane Austen's.
0:08:56 > 0:08:57They look delicious,
0:08:57 > 0:09:00but will they stand up to the Mary Berry treatment?
0:09:00 > 0:09:05The size is right, the lovely shine on top, but this is nib sugar.
0:09:05 > 0:09:10The ones that I remember were sugar lumps that had been crushed up
0:09:10 > 0:09:15and dipped in butter, so that when you ate them, they were soft
0:09:15 > 0:09:19and also, you'd get a lump at the side and it was really good.
0:09:19 > 0:09:21Being a Yorkshire lad,
0:09:21 > 0:09:23butter and sugar can do nothing but help you.
0:09:23 > 0:09:25Let's cut into it and have a look-see.
0:09:25 > 0:09:28Yes, and you're cutting in the right way, that's how we would.
0:09:28 > 0:09:31- We didn't cut it across. - Thank goodness for that.
0:09:31 > 0:09:34- I could've been in trouble there. - It's beautifully fresh too.
0:09:34 > 0:09:36Now, that, to me, is a perfect texture.
0:09:36 > 0:09:39- It's the flavour I'm waiting for, though.- Me too.
0:09:39 > 0:09:41- So, let's just go for it.- Mm.
0:09:41 > 0:09:44'Ooh! It's like being in the Bake Off tent!'
0:09:44 > 0:09:46That's quite correct.
0:09:46 > 0:09:51- The sugar lumps, the crushed ones, would be actually inside too.- Yes.
0:09:51 > 0:09:54And that's where the sugar lump has dropped
0:09:54 > 0:09:56and that gives a lovely surprise.
0:09:56 > 0:09:59Did you make these when you were at college?
0:09:59 > 0:10:01Because that's when I remember making Bath buns.
0:10:01 > 0:10:05We didn't because very little time was spent on yeast cookery.
0:10:05 > 0:10:08- We did do filo pastry, I remember. Goodness knows why!- Really?
0:10:08 > 0:10:09- That was such fun.- Mm.
0:10:09 > 0:10:13Pulling it, stretching it, throwing it... It was good!
0:10:13 > 0:10:14Never made it since.
0:10:15 > 0:10:20Mary's parents embraced the wartime message to dig for victory,
0:10:20 > 0:10:24growing fruit and veg and keeping animals, including goats,
0:10:24 > 0:10:25in the garden.
0:10:25 > 0:10:30Today, the goat is making a comeback in Britain.
0:10:30 > 0:10:34To find out why, I've come to Hill Farm Dairy, not far from Bath,
0:10:34 > 0:10:38where Will Atkinson and his wife Caroline keep their herd.
0:10:40 > 0:10:44- Morning, Will. How are you? - Hi, Brian.- This is just wonderful.
0:10:44 > 0:10:47Look at them. What on earth made you become a goat farmer?
0:10:47 > 0:10:50Caroline, my wife, was working in a cheese shop
0:10:50 > 0:10:53and she really wanted to make her own cheese.
0:10:53 > 0:10:55She wanted to make an unpasteurised cheese
0:10:55 > 0:10:58and so it was important to have our own source of milk.
0:10:58 > 0:11:01That's where I came in. She asked me if I'd keep the goats.
0:11:01 > 0:11:05I was a lawyer, so I had no relevant skills whatsoever,
0:11:05 > 0:11:07but we thought we'd give it a go.
0:11:07 > 0:11:10It was a big learning curve, but goats are really engaging animals.
0:11:10 > 0:11:14They're fantastic and they're great fun. They're big characters.
0:11:14 > 0:11:15And very friendly, I have to say.
0:11:15 > 0:11:18They're inquisitive and they just want to eat your jumper, mainly,
0:11:18 > 0:11:20because they're fibre eaters, not grass eaters.
0:11:20 > 0:11:22They're browsers, not grazers.
0:11:22 > 0:11:25So we let them out and when they go out into the fields,
0:11:25 > 0:11:27they're not as good as sheep at mowing the grass down,
0:11:27 > 0:11:29they're looking for all the docks and the plantains
0:11:29 > 0:11:31and the fibrous stemmy stuff,
0:11:31 > 0:11:34because that's their natural habitat. They're naturally...
0:11:34 > 0:11:36They'll be going round a brushy area, a scrubby area,
0:11:36 > 0:11:40and that's why they're the most popular farm animal in the world,
0:11:40 > 0:11:43because they can turn rough ground into milk and into meat.
0:11:43 > 0:11:45- How many have you got here? - We've got about 100.
0:11:45 > 0:11:48There's probably just under 100 in the barn here.
0:11:48 > 0:11:51- You've got three main types of goat that we've got in here.- Right.
0:11:51 > 0:11:54There's two, which were originally Swiss breeds
0:11:54 > 0:11:57and those are called Saanens, the white ones, they're British Saanens.
0:11:57 > 0:12:00- OK.- And then the brown ones with the normal ears,
0:12:00 > 0:12:03they're the British Toggenburgs and then, the third breed is a sort
0:12:03 > 0:12:06of Middle-Eastern, Mediterranean goat called Manglomunin,
0:12:06 > 0:12:08it's been anglicised again,
0:12:08 > 0:12:11and they've got the massive ears, big Roman noses.
0:12:11 > 0:12:13The goats are milked every morning
0:12:13 > 0:12:16and evening for nine months of the year.
0:12:19 > 0:12:22These days, it's all done by machine,
0:12:22 > 0:12:26but I want to find out how difficult it is to do by hand,
0:12:26 > 0:12:29as Mary's mum used to do.
0:12:29 > 0:12:33How old am I? And this is a first for me!
0:12:33 > 0:12:37So, thumb and first finger, just squeezing the teat into a bit of
0:12:37 > 0:12:40a balloon, like that, so you can see the pressure with the milk in there.
0:12:40 > 0:12:44And then, the other finger just pushes on the balloon to make
0:12:44 > 0:12:46- the milk come out, like that. - Ah!
0:12:46 > 0:12:49- So, that's not doing the animal any harm at all?- No.
0:12:49 > 0:12:52- Because that's the way it used to be done, I suppose...- Exactly.
0:12:52 > 0:12:54- She's happy. - ..for hundreds of years.
0:12:54 > 0:12:56She'd be jumping around if she wasn't happy.
0:12:56 > 0:12:58Anyway, that's how you do it.
0:12:58 > 0:13:01Do you want to try the milk, just before we do it?
0:13:06 > 0:13:09- It's like a Horlicks milkshake. - Creamy, warm Horlicks, exactly.
0:13:09 > 0:13:11Exactly what it is.
0:13:11 > 0:13:13- Anyway, off you go.- Right, OK.
0:13:13 > 0:13:16So, just move your legs there a little bit, darling.
0:13:18 > 0:13:22- There's nothing coming out of this. - She's not kicking you yet, so...
0:13:22 > 0:13:27Thank you very much! Get the balloon and then it's... Yes! I have some!
0:13:27 > 0:13:29We have blast off!
0:13:29 > 0:13:31And she's still happy.
0:13:31 > 0:13:34OK, well done. Thank you very much.
0:13:38 > 0:13:41There are nearly 30,000 dairy goats across the UK today
0:13:41 > 0:13:45and 75% of their milk goes into making cheese.
0:13:50 > 0:13:53The British appetite for high quality artisan cheeses has
0:13:53 > 0:13:57created a boom in small producers like Will and Caroline.
0:13:59 > 0:14:03They make eight tonnes of cheese a year,
0:14:03 > 0:14:08from a small soft cheese, which can be eaten after only ten days, to
0:14:08 > 0:14:12a large hard cheese, which is left to mature for up to six months.
0:14:14 > 0:14:18Now, goats' cheeses from other parts of the world have a reputation
0:14:18 > 0:14:21for strong flavours that not everyone likes.
0:14:21 > 0:14:24So I'm interested to see how these Somerset cheeses compare.
0:14:26 > 0:14:28Perfect, thank you.
0:14:32 > 0:14:37I love the texture and I think it's not overpowering at all.
0:14:37 > 0:14:41- It just builds in the mouth to start with.- It does. It has a long taste.
0:14:41 > 0:14:42It goes on for a while.
0:14:42 > 0:14:45It's not got a strong, pungent goatiness to it.
0:14:45 > 0:14:47It's quite mild in that respect.
0:14:47 > 0:14:50That's lovely, so let's try the other piece, then.
0:14:55 > 0:14:56Oh, I love the smell.
0:14:56 > 0:15:00- That's got a much stronger smell. - Absolutely, yes. Yeah.
0:15:03 > 0:15:06I can't understand why anybody would say,
0:15:06 > 0:15:09"I don't like goat's cheese," when they taste that.
0:15:09 > 0:15:12I think that has a lovely, natural sweetness to it,
0:15:12 > 0:15:15one wouldn't have expected from a goat's cheese.
0:15:15 > 0:15:18- It does.- So here's the 64,000 question -
0:15:18 > 0:15:20what do we drink with a goat's cheese?
0:15:20 > 0:15:21Well, being in Somerset, it would
0:15:21 > 0:15:24only be right to have some cider with it, certainly.
0:15:24 > 0:15:27But more traditionally, perhaps, some white wine.
0:15:27 > 0:15:31Ooh, this is turning into a cracking afternoon, is this.
0:15:31 > 0:15:34- It's magic, thank you very much. - Cheers, Brian. Thank you.- Cheers.
0:15:42 > 0:15:45I'm taking Mary on a journey back to her youth
0:15:45 > 0:15:47and I've got a surprise for her.
0:15:47 > 0:15:52In 1998, Mary's old school merged with another girls' school
0:15:52 > 0:15:55in the city to become the Royal High School.
0:15:56 > 0:15:58The school that you used to go to,
0:15:58 > 0:16:01which was then Bath High School, is just down the road.
0:16:01 > 0:16:04- Just down the road on the right. - And it's closed.- It's closed.
0:16:04 > 0:16:08It's been vacated and all the students are now in this school.
0:16:08 > 0:16:12- Is that right?- Absolutely. - Well, we're very lucky.
0:16:12 > 0:16:16We've got a key to get in to the old school.
0:16:16 > 0:16:19You can go inside and so, I'd love you to go now and have a look.
0:16:19 > 0:16:21It's not what it was,
0:16:21 > 0:16:24but it may bring back some happy memories for you.
0:16:24 > 0:16:28And in the meantime, I'm going to prepare a dish just for you.
0:16:28 > 0:16:33A nostalgic dish that will make you think back to those wonderful days.
0:16:33 > 0:16:35So, off you go. You go and enjoy.
0:16:35 > 0:16:37- You have a good cook. - I'll do my best.
0:16:44 > 0:16:48We've set up our kitchen in the stunning grounds of the new school
0:16:48 > 0:16:52and I've taken inspiration from Mary's stories of growing up in Bath
0:16:52 > 0:16:54during the Second World War to
0:16:54 > 0:16:57create one of her childhood favourites.
0:16:57 > 0:17:00Now, Mary's mum actually got the rations
0:17:00 > 0:17:03so that she could make a very special pudding.
0:17:03 > 0:17:06I didn't need any rations, I've got enough here.
0:17:06 > 0:17:09I'm going to make a really special bread and butter pudding.
0:17:09 > 0:17:11I know Mary likes simple things
0:17:11 > 0:17:14and I know she's going to really love this.
0:17:18 > 0:17:22Mary hasn't been back to her old school for over 60 years.
0:17:22 > 0:17:25It's empty now, waiting for redevelopment.
0:17:25 > 0:17:29Good gracious! This is all very different.
0:17:29 > 0:17:31Gosh! I remember this!
0:17:31 > 0:17:34This is where I would be rushing in with my satchel
0:17:34 > 0:17:38and grabbing my coat and whatever, because I was always late
0:17:38 > 0:17:42and I would come in here and that's the cloakroom,
0:17:42 > 0:17:44and it hasn't changed at all. The trees have grown up.
0:17:44 > 0:17:49There was just a bank here, which we used to roll down and things.
0:17:49 > 0:17:52But it's very much the same actual building.
0:18:03 > 0:18:06Well, the first thing I remember is the floor.
0:18:06 > 0:18:09That's exactly the same floor.
0:18:09 > 0:18:11I also remember that glorious fireplace.
0:18:13 > 0:18:16And the headmistress's room was here
0:18:16 > 0:18:20and, you see, there's a light above the door and I would be
0:18:20 > 0:18:24terrified, because I would've been told to go and see the headmistress,
0:18:24 > 0:18:27and the procedure was you knocked at the door
0:18:27 > 0:18:30and waited till that green light came on.
0:18:31 > 0:18:35Your heart began to beat and in you went.
0:18:43 > 0:18:46I was frequently called here,
0:18:46 > 0:18:51and I can remember her always looking down and saying,
0:18:51 > 0:18:54"Mary, you're here again," or something like that.
0:18:54 > 0:18:58And, you know, "Try harder," and "Don't do that."
0:19:00 > 0:19:03"We must take life more seriously,"
0:19:03 > 0:19:06which I used to listen to and, for a short time,
0:19:06 > 0:19:10I even believed in it but, you know, it was more fun to do other things.
0:19:15 > 0:19:19I was quite naughty and, er...
0:19:19 > 0:19:21there was quite a little gang of us, really,
0:19:21 > 0:19:26and we loved break and gym and games and all those things,
0:19:26 > 0:19:31but when it came to sort of doing the more serious subjects,
0:19:31 > 0:19:32I wasn't so fond of that.
0:19:36 > 0:19:38The plan with my nostalgia dish
0:19:38 > 0:19:41is to whisk Mary back to happy times at home.
0:19:42 > 0:19:46First, I'm making a deliciously velvety custard.
0:19:46 > 0:19:50I've begun by heating half a pint of cream and half a pint of milk
0:19:50 > 0:19:53together, and adding the seeds of one vanilla pod.
0:19:55 > 0:19:57I've put the pod in as well.
0:19:57 > 0:19:59Get bags of flavour in there to start off with.
0:19:59 > 0:20:03So, whilst that's coming up to the heat, let's take the eggs.
0:20:03 > 0:20:07I want my custard to set when it cooks, so I'm using lots of eggs.
0:20:07 > 0:20:12Six yolks and two...whole eggs.
0:20:13 > 0:20:16I'm adding caster sugar to sweeten.
0:20:16 > 0:20:19But this is a real way to make a lovely custard, is this,
0:20:19 > 0:20:21for bread and butter pudding.
0:20:21 > 0:20:23Then, mixing in the hot, creamy milk.
0:20:25 > 0:20:28Lovely. It's thickening already, is that.
0:20:28 > 0:20:31I don't want to thicken it any more, because we'll do that in the oven
0:20:31 > 0:20:33when we get everything else ready.
0:20:33 > 0:20:36Right. Time to start building my pudding.
0:20:36 > 0:20:38I'm going to use a bit of brioche bread,
0:20:38 > 0:20:41so that's an enriched bread, it's got extra butter in there
0:20:41 > 0:20:44and sugar in there - it's lovely sweet.
0:20:44 > 0:20:46Just put a little bit of butter on these slices here.
0:20:46 > 0:20:49Looking at that, I think we need about ten slices.
0:20:54 > 0:20:57Of course, the beauty of this is it gets rid of stale bread,
0:20:57 > 0:20:59if you've got any about.
0:20:59 > 0:21:02My dad used to make this, but it was very simple when he made it.
0:21:02 > 0:21:05In fact, I'm sure it was bread and marge pudding.
0:21:05 > 0:21:09Now, I happen to know Mary used to enjoy making marmalade with her mum.
0:21:09 > 0:21:13So, now, we're going to put marmalade onto our bread and butter pudding.
0:21:18 > 0:21:21Your decision, whatever kind of marmalade you want to use.
0:21:21 > 0:21:23This is just traditional stuff. Looks lovely.
0:21:24 > 0:21:27I've cut each slice in half to arrange in a buttered dish.
0:21:31 > 0:21:34Push that down and then, we're just going to strain...
0:21:34 > 0:21:35the custard over the top.
0:21:35 > 0:21:39Now, I think it's a good idea to leave this, then,
0:21:39 > 0:21:43for about 40, 45 minutes,
0:21:43 > 0:21:45so that the bread soaks up
0:21:45 > 0:21:49all this delicious, luscious custard.
0:21:51 > 0:21:53I don't want to lose those seeds either,
0:21:53 > 0:21:56so just put those back on there.
0:21:58 > 0:21:59That looks good.
0:22:08 > 0:22:09This was the library.
0:22:11 > 0:22:14The one thing you had to do was total silence.
0:22:15 > 0:22:18I always used to go right to the window,
0:22:18 > 0:22:21because there was always... You could see other people playing
0:22:21 > 0:22:24and doing things, but this is totally different now.
0:22:26 > 0:22:30There were no trees there. It was just beautifully mown grass
0:22:30 > 0:22:34that went down to the junior school and beyond our playing field.
0:22:34 > 0:22:37When I say playing field, it was TO PLAY.
0:22:37 > 0:22:41I can remember in the summer they would cut all the grass,
0:22:41 > 0:22:45then we collected up the hay and we made little, sort of, houses,
0:22:45 > 0:22:47like tents, and we'd get in them.
0:22:47 > 0:22:50But I spent very little time in the library
0:22:50 > 0:22:54and I wasn't a bookish child. I'd much rather be outside and playing.
0:22:55 > 0:22:59I'm making my own take on a bread and butter pudding.
0:22:59 > 0:23:03For the custard, I heated cream, milk and a vanilla pod.
0:23:05 > 0:23:09Meanwhile, I beat six egg yolks and two whole eggs with sugar,
0:23:09 > 0:23:11then stirred in the creamy milk.
0:23:12 > 0:23:16I've used slices of brioche bread, spread with butter and marmalade
0:23:16 > 0:23:20and arranged in a buttered, ovenproof dish with the custard poured on top.
0:23:22 > 0:23:25I've placed it in a tray of water, or bain-marie,
0:23:25 > 0:23:27to cook for about half an hour.
0:23:28 > 0:23:31All that remains to make is a crunchy topping.
0:23:31 > 0:23:34Wotcha. How was it down the school?
0:23:34 > 0:23:36Well, of course, it was a little bit sad
0:23:36 > 0:23:39but, gosh, there were lots of memories there.
0:23:39 > 0:23:42- Oh, really?- Much of it was still the same.
0:23:42 > 0:23:46OK, so, what I'm doing here, I've got a bit of water in there,
0:23:46 > 0:23:49put a bit of sugar in there, make a bit of syrup,
0:23:49 > 0:23:53and I'm going to take these bits of zest and I'm going to just cook
0:23:53 > 0:23:55those in the syrup,
0:23:55 > 0:23:58and then, we'll mix it with these chopped pistachios.
0:23:58 > 0:24:00They've got this lovely colour.
0:24:00 > 0:24:04Mum used to do whole bananas dipped in chocolate
0:24:04 > 0:24:09and then, with the pistachio, and I'm talking about when...
0:24:09 > 0:24:12The earliest memories, that was, when I was very, very young.
0:24:12 > 0:24:16Well, you'll be very sad to hear that the only bit I'm going to do
0:24:16 > 0:24:18is the pistachio.
0:24:18 > 0:24:21- It's a lovely smell of orange coming now.- It's nice, isn't it?
0:24:21 > 0:24:24It's almost to say you're in the kitchen and you're making marmalade.
0:24:24 > 0:24:25Those were great moments.
0:24:25 > 0:24:28You always knew what was going on because you could smell it.
0:24:28 > 0:24:31First thing Mum would do was we'd shut the kitchen door
0:24:31 > 0:24:32so it didn't go throughout the house.
0:24:32 > 0:24:36Smells of childhood can be amazingly evocative
0:24:36 > 0:24:39and, so far, I seem to be pressing all the right buttons.
0:24:41 > 0:24:44To get a really crunchy topping, I'm straining the zest,
0:24:44 > 0:24:46then adding the chopped pistachios.
0:24:48 > 0:24:50When it's cooled, I'll chop it again.
0:24:51 > 0:24:54Just one last finishing touch.
0:24:54 > 0:24:56The nice thing about this is we waste nowt.
0:24:56 > 0:24:58Look at that, just perfect.
0:25:01 > 0:25:03- Wow, that looks amazing! - Thank you.
0:25:03 > 0:25:06Interesting you cook it in a bain-marie.
0:25:06 > 0:25:08Saves getting bubbles in the mixture, saves it souffleing
0:25:08 > 0:25:11and I just thought if it had, you might criticise me,
0:25:11 > 0:25:14because every time I see you, you seem to be criticising people's food.
0:25:14 > 0:25:16I am.
0:25:16 > 0:25:17Oh, I can't wait.
0:25:17 > 0:25:22I can't remember the last time I was so nervous serving up a pudding!
0:25:22 > 0:25:25Look at the custard, not a bubble in sight.
0:25:28 > 0:25:31Turning it upside down just shows off the fact that you've made
0:25:31 > 0:25:33a perfect custard.
0:25:35 > 0:25:39I want this nostalgic bread and butter pudding, with its luxurious,
0:25:39 > 0:25:44creamy custard, to be as much a treat for Mary as her mother's was.
0:25:44 > 0:25:48Finished with a crunchy pistachio and orange zest topping,
0:25:48 > 0:25:51it's designed to be an evocative plateful of memories.
0:25:51 > 0:25:53How exciting is that?
0:25:54 > 0:25:57I don't know. How nerve-racking is it?
0:25:57 > 0:26:00- You've got to have some of the pistachio and orange.- No, quite.
0:26:02 > 0:26:06Mmm, it gives a lovely crunch on the top.
0:26:06 > 0:26:10And I have a suspicion that there is some cream in here.
0:26:10 > 0:26:11Yes, there is, you're quite right.
0:26:11 > 0:26:13There wouldn't have been cream in your mum's, I take it?
0:26:13 > 0:26:16No, no. In Mum's, it was pure milk and it would have been
0:26:16 > 0:26:18goats' milk, because that's what we have in the war.
0:26:18 > 0:26:20I mean, this is sheer luxury.
0:26:20 > 0:26:23Here's the question, would it have been, with your mum's,
0:26:23 > 0:26:27with custard powder, or did she actually make it with eggs and sugar?
0:26:27 > 0:26:28Definitely made it with eggs
0:26:28 > 0:26:31- and sugar, because we had hens. - Good girl.- Oh, not custard powder.
0:26:31 > 0:26:32This is so good.
0:26:34 > 0:26:38That's a very luxurious version of my mum's pudding,
0:26:38 > 0:26:40but am I enjoying it? Yes, a lot.
0:26:40 > 0:26:43- Good girl, that's what I like to see.- Thank you very much.
0:26:43 > 0:26:47- Not a bubble in sight - look at that.- Perfection.
0:26:49 > 0:26:52A home-made pudding wasn't the only luxury Mary would have looked
0:26:52 > 0:26:55forward to growing up in ration book Britain.
0:26:56 > 0:26:59Sugar shortages throughout her childhood meant
0:26:59 > 0:27:04the sale of sweets had to be restricted right up until 1953.
0:27:05 > 0:27:09No kiddy under eight has known what it is to buy sweets off points.
0:27:09 > 0:27:12Tuck shop commandoes will soon be storming the counters.
0:27:12 > 0:27:15Don't worry about yours permanently glued together with humbug,
0:27:15 > 0:27:18ask your dentist for a new set of teeth on the state.
0:27:21 > 0:27:24By this time, though, most of the small sweet manufacturers,
0:27:24 > 0:27:29who would have thrived in virtually every town, had closed down.
0:27:29 > 0:27:32Lost with them were unique sweets, which would have been made,
0:27:32 > 0:27:35sold and sucked locally.
0:27:36 > 0:27:38But not far from Bath, in Cheddar,
0:27:38 > 0:27:41a small family business - hand-making sweets
0:27:41 > 0:27:46the traditional way - has kept alive some old West Country favourites.
0:27:46 > 0:27:49We make the pineapple rock. We do it two different ways.
0:27:49 > 0:27:51We do it with a picture of the fruit inside, which is
0:27:51 > 0:27:54known nationally, and then, we also make it red on the outside
0:27:54 > 0:27:58and yellow in the centre, which is a traditional Somerset product.
0:27:58 > 0:28:01We also make the mint shrimp and then, the Bath bull's-eye.
0:28:03 > 0:28:07Alexandra is the fifth generation Mizen to roll out
0:28:07 > 0:28:10sweets by hand, using only boiled sugar,
0:28:10 > 0:28:14glucose and a few natural colourings and flavourings.
0:28:14 > 0:28:16It's magical to watch.
0:28:16 > 0:28:19She learnt all she knows from her grandfather, Martin.
0:28:19 > 0:28:22Most of the recipes handed down through the generations,
0:28:22 > 0:28:23word of mouth.
0:28:23 > 0:28:27I do have some of them written down, but I'm afraid, uh,
0:28:27 > 0:28:30most of it's in here.
0:28:30 > 0:28:33One old-fashioned sweet Mary might have sucked as a girl
0:28:33 > 0:28:35was the Bath bull's-eye.
0:28:35 > 0:28:40Bath bull's-eyes, originally made in the 1930s, to my knowledge.
0:28:40 > 0:28:44Traditional brown peppermint with some white stripes on it.
0:28:44 > 0:28:47Nowadays, of course, non-existent.
0:28:47 > 0:28:50We're sugar-pulling, so we're pulling air into the sugar.
0:28:50 > 0:28:52Makes it opaque and, in this case,
0:28:52 > 0:28:56because we haven't added any colour, it's going to turn it white.
0:28:56 > 0:28:59Also increasing the volume and changing the texture
0:28:59 > 0:29:04of the sugar, so when it cools, it'll become crisp and crunchy.
0:29:04 > 0:29:07And then we, literally, just make stripes by putting the brown
0:29:07 > 0:29:09and the white sugar together,
0:29:09 > 0:29:12pulling it, cutting it, so we get four stripes.
0:29:17 > 0:29:20This is what we call a batch roller.
0:29:20 > 0:29:22It's keeping the batch warm
0:29:22 > 0:29:25and it's also taking it from being short and fat
0:29:25 > 0:29:26to being long and thin.
0:29:27 > 0:29:31And anything that's made in a rope form, like bull's-eyes,
0:29:31 > 0:29:34all made in machines like this,
0:29:34 > 0:29:38built in the 1920s and originally powered by hand.
0:29:38 > 0:29:41Worth its weight in gold, although it's so old.
0:29:44 > 0:29:47Many of the traditional sweets Martin and Alex make
0:29:47 > 0:29:51are remembered as much for their shape as their flavour.
0:29:53 > 0:29:59These are what we call drop rollers, made in the 1920s and '30s.
0:29:59 > 0:30:03That one was made specially for a company in Yeovil back in the 1930s,
0:30:03 > 0:30:07were called the original Somerset herbal tablets,
0:30:07 > 0:30:08still made here.
0:30:08 > 0:30:12Very popular in the winter. Good for people with coughs and colds.
0:30:13 > 0:30:16One of the best loved sweets in these parts, though,
0:30:16 > 0:30:19was the mint shrimp.
0:30:19 > 0:30:22Well, mint shrimps were made, basically, for the miners who
0:30:22 > 0:30:24worked in the Somerset coalfields.
0:30:24 > 0:30:27Miners traditionally have taken boiled sweets to work.
0:30:27 > 0:30:31Up in the North-east, the miners' favourite was the black bullet.
0:30:31 > 0:30:36In South Wales, it was always the Welsh mint.
0:30:36 > 0:30:39Sucking on the boiled sugar
0:30:39 > 0:30:41helps to combat the dirt and dust.
0:30:45 > 0:30:47I can actually remember, back in the '60s,
0:30:47 > 0:30:51when there were at least seven or eight
0:30:51 > 0:30:55small home-made sweet shops in north Somerset
0:30:55 > 0:30:58and Wiltshire all making mint shrimps.
0:30:58 > 0:31:02And they're all gone now. We're the only ones left.
0:31:02 > 0:31:05I think the way that we make sweets here is really special.
0:31:05 > 0:31:08There's not many of us left now making sweets this way,
0:31:08 > 0:31:10and I feel like it's a bit of a dying trade.
0:31:10 > 0:31:12It's up to us to keep it going.
0:31:13 > 0:31:16I shall be very happy now to retire.
0:31:16 > 0:31:18I think I've done my bit.
0:31:25 > 0:31:29I'm taking Mary on a trip down memory lane, and I've brought
0:31:29 > 0:31:32her back to the house where she spent most of her younger days.
0:31:33 > 0:31:36So, what do you feel like now walking down this road,
0:31:36 > 0:31:39for the first time in you don't know how many years?
0:31:39 > 0:31:43- Well, it's a long while - about 65 years.- Ooh!
0:31:43 > 0:31:46- And...let's just see... Oh, God. - There it is, look.
0:31:46 > 0:31:48You know, looking up at those windows,
0:31:48 > 0:31:52I remember in the war, in April, we had two days' bombing in Bath,
0:31:52 > 0:31:56and every single one of those windows were shattered.
0:31:56 > 0:31:58- Were you in the house at the time? - We were in the cellar.
0:31:58 > 0:32:02All in the cellar, underground, and grandparents who'd come down
0:32:02 > 0:32:04from Hull to get away from the bombs.
0:32:04 > 0:32:07Anyway, looking at that, it's a fine house, isn't it?
0:32:07 > 0:32:12You go and have a quick look round, bring back some fantastic memories.
0:32:12 > 0:32:15I'm going to cook for you a little tribute dish.
0:32:15 > 0:32:18One or two things you've said have given me some ideas,
0:32:18 > 0:32:20- so go and enjoy.- Thank you.
0:32:23 > 0:32:28Since Mary lived here, the house has been split in two.
0:32:28 > 0:32:32It's really sad to see the house divided in half,
0:32:32 > 0:32:35with this thick hedge right down the middle of the lawn.
0:32:35 > 0:32:39We used to play all across here, and Mum would so often
0:32:39 > 0:32:41be playing the piano and the windows would be open,
0:32:41 > 0:32:45which she'd be keeping an eye on us in the garden as well.
0:32:48 > 0:32:52I always remember the garden more than anywhere else,
0:32:52 > 0:32:57and that bay tree. I was sent from the kitchen to get
0:32:57 > 0:33:01bayleaves from that and there it is feet high now.
0:33:01 > 0:33:05And, of course, no tarmac here, this was all lawn,
0:33:05 > 0:33:10and, then, no houses the other side, just fields and cows.
0:33:10 > 0:33:13And we made a camp here,
0:33:13 > 0:33:16and my brothers and I had a fire
0:33:16 > 0:33:20and we had a pipe that went outside our camp,
0:33:20 > 0:33:22that came across the fire,
0:33:22 > 0:33:25so that if you poured water at the top, it would
0:33:25 > 0:33:29run through into a bowl and you would have hot water for washing up.
0:33:35 > 0:33:39So, over here, this window, behind there, was the boiler
0:33:39 > 0:33:43and it took up a whole room, but we very rarely had it on,
0:33:43 > 0:33:47because Dad was very frugal and, you know, "Just put on another jumper."
0:33:47 > 0:33:50And, as you go further in, there were other rooms
0:33:50 > 0:33:54and Dad used to grow mushrooms and that was very exciting.
0:33:54 > 0:33:56It was all very dark and...
0:33:56 > 0:34:00now I think about it, I don't know how we ate all the mushrooms,
0:34:00 > 0:34:01but he grew them.
0:34:01 > 0:34:04But to the vegetable garden, that was straight back here.
0:34:08 > 0:34:12While Mary is off to explore her old back garden, we've set up
0:34:12 > 0:34:16our pop-up kitchen round the front, to create my tribute dish to her.
0:34:18 > 0:34:21It was a surprise to me to discover Mary Berry,
0:34:21 > 0:34:24the queen of cakes, loves offal.
0:34:24 > 0:34:27It was often the only meat she got to eat when she was a child,
0:34:27 > 0:34:32and I happen to know one of her favourite parts was tongue.
0:34:32 > 0:34:35So, I've got some ox tongue, some ham and some chicken.
0:34:35 > 0:34:39I'm going to make a pie. I know that Mary loves pies
0:34:39 > 0:34:42and fresh vegetables as if they were fresh from her dad's garden.
0:34:42 > 0:34:45First thing we need to do, we need to get the leeks on,
0:34:45 > 0:34:46ready to go with our pie.
0:34:48 > 0:34:53Mixed in with the meaty filling, the leeks will add colour and flavour.
0:34:53 > 0:34:56I'm sauteing mine in butter and chicken stock,
0:34:56 > 0:34:59which will help make a tasty gravy.
0:34:59 > 0:35:01Bit of salt...
0:35:01 > 0:35:04bit of pepper, and we'll just let those cook
0:35:04 > 0:35:08for a couple of minutes, no more, just to start to soften them up.
0:35:09 > 0:35:13To remind Mary of all that fresh veg her dad used to grow,
0:35:13 > 0:35:15I've got some carrots with their tops on.
0:35:15 > 0:35:18Just so that they look as if they're fresh from the garden,
0:35:18 > 0:35:20so take that off,
0:35:20 > 0:35:24and all I'm going to do now is cut those in half,
0:35:24 > 0:35:28trim up the bottom - and I haven't peeled them,
0:35:28 > 0:35:30they're just nicely washed, are these.
0:35:30 > 0:35:32Okey doke, here's my leeks.
0:35:32 > 0:35:34They've kept a lovely colour, that's what I want.
0:35:34 > 0:35:36Just want them to cool down a little bit now,
0:35:36 > 0:35:39so I'm going to put them into this bowl here.
0:35:39 > 0:35:44Adding more cold chicken stock to them now will help cool them quickly,
0:35:44 > 0:35:48and I'll cook my carrots in butter and chicken stock, too.
0:35:52 > 0:35:54Season...
0:35:54 > 0:35:57and for a lustrous glaze, add a bit of sugar.
0:35:57 > 0:36:00Now, we'll just let that slowly simmer away,
0:36:00 > 0:36:04get rid of the liquor and all the flavour will go into the carrots
0:36:04 > 0:36:07and then, we'll just get a really nice shine on, so they look
0:36:07 > 0:36:09really pretty when we present them on the plate.
0:36:11 > 0:36:14Now for the main attraction...
0:36:14 > 0:36:18my meaty filling of tongue, chicken and ham.
0:36:18 > 0:36:20I can just imagine this is the kind of dish
0:36:20 > 0:36:22that Mary's mum would have made.
0:36:24 > 0:36:26OK, so, put into the bowl.
0:36:28 > 0:36:31The only other thing I want now is some fresh parsley.
0:36:31 > 0:36:33Freshly chopped at the last minute.
0:36:35 > 0:36:39And here I've got some rough puff pastry. I've made the pastry,
0:36:39 > 0:36:42but, you see, just as easy sometimes to buy some puff pastry.
0:36:42 > 0:36:44So, all I need to do now is to put the pie together.
0:36:48 > 0:36:51So, imagine there was a little narrow path here,
0:36:51 > 0:36:54and we would start the vegetable garden up here.
0:36:54 > 0:36:59Neat little rows of vegetables, just like Mr McGregor.
0:36:59 > 0:37:02No garages up here - there were greenhouses.
0:37:02 > 0:37:05One was for flowers and then, the other greenhouse would have
0:37:05 > 0:37:09tomatoes and cucumbers, and we were always sent to do the watering.
0:37:09 > 0:37:13Then this, plus double this side - the other side -
0:37:13 > 0:37:15would be all vegetables.
0:37:15 > 0:37:18There were raspberries and strawberries, and Mum had to
0:37:18 > 0:37:22grow sweet peas at the top, and I'm just the same as she is,
0:37:22 > 0:37:26and I've grown sweet peas ever since I've had been married and had room.
0:37:29 > 0:37:31We made the most of everything.
0:37:35 > 0:37:39So, right now, I would be standing in the middle of the raspberries
0:37:39 > 0:37:42and then, there would have been beans, runner beans.
0:37:42 > 0:37:44There were fruit trees.
0:37:44 > 0:37:47We were self-sufficient, really, in the war, for vegetables
0:37:47 > 0:37:53and fruit, and the goats were in a pen right over to the right,
0:37:53 > 0:37:55which is in the other half of the garden,
0:37:55 > 0:37:59and they were white and they used to
0:37:59 > 0:38:02make very sweet noises that would wake us up in the morning.
0:38:03 > 0:38:05It was a very happy childhood for me.
0:38:08 > 0:38:11As a tribute to those happy times,
0:38:11 > 0:38:14I'm baking Mary a pie in her old front garden.
0:38:15 > 0:38:19I diced leek and softened in butter and chicken stock
0:38:19 > 0:38:21and cooked garden carrots the same way.
0:38:21 > 0:38:25For the meaty filling, I mixed cubes of cooked chicken,
0:38:25 > 0:38:28ham and tongue, adding freshly chopped parsley.
0:38:30 > 0:38:33- The most wonderful smell's coming here.- Oh!
0:38:33 > 0:38:35Ah, look at the blessed rain!
0:38:35 > 0:38:38I've had to put this umbrella up just to look after you.
0:38:38 > 0:38:40Well, I'm glad you've done that, I don't like getting wet.
0:38:40 > 0:38:44No, me neither. So, this is a lovely mixture for a pie,
0:38:44 > 0:38:48and I remember you saying that you had lots of offal during the war
0:38:48 > 0:38:51- and you loved it and your favourite was ox tongue.- Yes.
0:38:51 > 0:38:54You know, when Mum used to cook a whole ox tongue, she used to
0:38:54 > 0:38:58split it in half and then put it in a sort of six-inch cake tin,
0:38:58 > 0:39:02as it was then, and she'd put the cut side down
0:39:02 > 0:39:04and the other one, the cut side up,
0:39:04 > 0:39:09before she pressed it, so when you turned it out, it looked beautiful.
0:39:09 > 0:39:11No pressure, then!
0:39:11 > 0:39:14Plenty of stock in there, so it's just a nice gravy with it.
0:39:14 > 0:39:16- That's what I want.- Ooh!
0:39:16 > 0:39:21And, over here, we've got some ready-made rough puff pastry.
0:39:21 > 0:39:25And I know what I always do is, that's had four turns,
0:39:25 > 0:39:27- that's what I do. - That's exactly it, yes.
0:39:27 > 0:39:31And that's the way I was taught at college.
0:39:31 > 0:39:33Would you just like to hold this table?
0:39:33 > 0:39:36I'm just holding everything. OK.
0:39:36 > 0:39:40Looks really good, nice evenly distributed fat in the pastry.
0:39:42 > 0:39:45I'm going to get good marks here from Judge Mary.
0:39:46 > 0:39:50You know, Mum always used enamel and I've still got the enamel
0:39:50 > 0:39:53plates. They're awfully chipped but who cares?
0:39:53 > 0:39:56So, I'm going to do it the old-fashioned way.
0:39:56 > 0:39:58I'm going to put a little border round the top as well.
0:39:58 > 0:40:01That's exactly what I do. And you wet round here so it sticks.
0:40:01 > 0:40:05- That's exactly what I'm going to do. - I think we'd be quite a good team,
0:40:05 > 0:40:09- you know?- I think we would. - I could put that on for you.
0:40:12 > 0:40:15I'm not sure I should actually be asking my guest to help.
0:40:15 > 0:40:18You're supposed to be here just having a jolly good time.
0:40:18 > 0:40:20No, but you can't stop interfering - I can't.
0:40:20 > 0:40:22Then, I'll egg that.
0:40:22 > 0:40:24Thank you very much.
0:40:24 > 0:40:27I love this next little bit...
0:40:27 > 0:40:30when you trim, trim the edges.
0:40:30 > 0:40:32At an angle because it shrinks.
0:40:32 > 0:40:34Yeah, and it's so neat.
0:40:34 > 0:40:37- I tell you, did we go to the same school?- I think we did.
0:40:38 > 0:40:42So, then, this is the next bit that I just love. I'm not a great...
0:40:42 > 0:40:45- Go on, then.- I just love crimping and it shows you just care.
0:40:45 > 0:40:46Looks home-made.
0:40:49 > 0:40:51Ta-da!
0:40:51 > 0:40:53Finally, I'm using egg-wash to glaze,
0:40:53 > 0:40:57and creating a hole to let the steam out.
0:40:57 > 0:40:59A nice hot oven, 180.
0:40:59 > 0:41:02It'll probably take about 35 minutes...ish.
0:41:02 > 0:41:06Well, of course, it's in a metal dish, so it won't take much longer.
0:41:12 > 0:41:14Looks good.
0:41:14 > 0:41:16Smells...
0:41:16 > 0:41:19Ah! It's a gorgeous colour.
0:41:19 > 0:41:21It's sort of chestnut colour on top, isn't it?
0:41:21 > 0:41:25And I've got one extra trick up my sleeve.
0:41:25 > 0:41:28So, what I like to do is just take a little bit of butter,
0:41:28 > 0:41:31- just get that little bit of shine. - And it's so good for us as well.
0:41:31 > 0:41:33Absolutely right. Gives us lots of energy
0:41:33 > 0:41:35if we go dancing tonight, lass.
0:41:40 > 0:41:45My tribute dish for Mary is inspired by her childhood love of offal.
0:41:45 > 0:41:48Succulent ox tongue in a meaty pie,
0:41:48 > 0:41:52served with crunchy glazed carrots on the side - freshly picked,
0:41:52 > 0:41:55just as her father would have produced.
0:41:55 > 0:41:57Your life on a plate.
0:41:57 > 0:41:59Can't wait.
0:41:59 > 0:42:02Oh, doesn't that look exciting?
0:42:02 > 0:42:03And the pastry is just the right thickness.
0:42:03 > 0:42:08- Look at the way it breaks. I'm going straight for the tongue.- Good girl.
0:42:14 > 0:42:16Oh, this tongue is... melts in your mouth.
0:42:16 > 0:42:19It's interesting - there are a lot of people who don't like tongue,
0:42:19 > 0:42:23but when those that do like it - I'm on your side - it is delicious.
0:42:23 > 0:42:26- Mmm.- Inexpensive and good for you.
0:42:26 > 0:42:30And an ox tongue, you can only get at Christmas time in supermarkets,
0:42:30 > 0:42:34but in a good butcher's you'll get it any time of the year. Ox tongue.
0:42:34 > 0:42:36Mmm, and these carrots.
0:42:39 > 0:42:42Now, what did you do with those carrots? They were so good.
0:42:42 > 0:42:45Just put them in a little bit of melted butter, bit of sugar,
0:42:45 > 0:42:49salt, pepper and then, a bit of chicken stock on top,
0:42:49 > 0:42:52and then, just let them slowly cook away on the side, there.
0:42:52 > 0:42:55Oh, it's really.... It's superb.
0:42:55 > 0:42:59And I have to say, it's better than me mother would have made.
0:42:59 > 0:43:01Mary, it's been a pleasure having you here today.
0:43:01 > 0:43:04I really hope you've enjoyed the experience of looking
0:43:04 > 0:43:05back at life through food.
0:43:05 > 0:43:09That is my life on a plate and I'm proud to think it's mine.