0:00:02 > 0:00:03For everyone, there's a taste of food
0:00:03 > 0:00:06or a smell of cooking that zooms you right back to childhood.
0:00:06 > 0:00:08It's just like my mum's cake.
0:00:09 > 0:00:11I'm Brian Turner...
0:00:11 > 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 memories
0:00:15 > 0:00:17of some much-loved celebrities...
0:00:17 > 0:00:20Oh, look at that.
0:00:20 > 0:00:23..going back to their early days before they were famous...
0:00:23 > 0:00:25Oh, my gosh.
0:00:25 > 0:00:29..with recollections of Sunday roasts and school dinners...
0:00:29 > 0:00:31- It's time for something to eat. - Brilliant.
0:00:31 > 0:00:35..and celebrating food their home regions are proud of.
0:00:35 > 0:00:37Which way would you like to go?
0:00:37 > 0:00:38Er, this way.
0:00:38 > 0:00:41I'll recreate a nostalgic family favourite...
0:00:41 > 0:00:43Mmm, you can't beat a crumble.
0:00:43 > 0:00:46..and a tribute dish that puts my guest's life on a plate.
0:00:46 > 0:00:48Magic, magic.
0:00:50 > 0:00:54Today, actor and astrologer Russell Grant returns to rural
0:00:54 > 0:00:57Middlesex where he grew up.
0:00:57 > 0:01:02And I remember the toy cupboard here, which was all my toys.
0:01:02 > 0:01:06A visit to his local church takes him straight back to a special time...
0:01:08 > 0:01:11You look beautiful, Russ. All right, I'll say it. Go on.
0:01:11 > 0:01:12No, no, no!
0:01:12 > 0:01:15- ..and talk of food...- Mmmm!
0:01:15 > 0:01:18..brings back memories of his schoolboy favourites.
0:01:18 > 0:01:22We used to have fantastic puddings. Look, my mouth is watering!
0:01:22 > 0:01:26I'll be crafting dishes I hope he's going to love...
0:01:26 > 0:01:28That smells brill.
0:01:28 > 0:01:31..full of the tastes of his childhood.
0:01:31 > 0:01:32This is heaven on a plate.
0:01:37 > 0:01:39Come on with us now on a canal cruise,
0:01:39 > 0:01:42moving gently north through the heart of England.
0:01:44 > 0:01:47The Grand Union Canal, joining London and Birmingham,
0:01:47 > 0:01:50goes straight past the village of Harefield in Middlesex
0:01:50 > 0:01:52where Russell Grant was brought up.
0:01:53 > 0:01:57These days, it's prime commuter belt for London, which is
0:01:57 > 0:01:59only about 20 miles west of here.
0:02:01 > 0:02:06When Russell was growing up in the 1950s and '60s, rural Harefield,
0:02:06 > 0:02:09with its ancient church, was much smaller than it is now.
0:02:10 > 0:02:15Canal life connected it to the rest of the world and today
0:02:15 > 0:02:18it evokes powerful memories for Russell.
0:02:18 > 0:02:21The Grand Union Canal, which is where we are walking,
0:02:21 > 0:02:24used to be behind the little flat,
0:02:24 > 0:02:27little council flat that I was brought up in.
0:02:27 > 0:02:30So we used to walk all the way along here,
0:02:30 > 0:02:34up to Black Jack's lock, which is a local landmark.
0:02:34 > 0:02:40So this is all very important to me because these barges,
0:02:40 > 0:02:46they had that lovely "hum, hum, hum", the engine noise.
0:02:46 > 0:02:49And when my brother and I - we shared a bedroom -
0:02:49 > 0:02:51used to hear that noise,
0:02:51 > 0:02:53it kind us lulled us up to sleep.
0:02:53 > 0:02:57It was always such a comforting sound -
0:02:57 > 0:02:59we felt cosy and snug and secure.
0:03:01 > 0:03:04Russell was born six miles away in Hillingdon
0:03:04 > 0:03:07and the family moved to Harefield when he was 18 months old.
0:03:09 > 0:03:12It was a big market garden area,
0:03:12 > 0:03:16servicing London's growing population's food needs.
0:03:16 > 0:03:18They had orchards around here, did they not?
0:03:18 > 0:03:23Oh, yes. You go to Poyle near Staines in the south of the county
0:03:23 > 0:03:26- and that's where the Cox's Orange Pippin was born.- Oh, right.
0:03:26 > 0:03:29So did you go into the orchards and scrump the apples
0:03:29 > 0:03:31- and take them home? - Yeah, we did.
0:03:31 > 0:03:35But, I mean, because I was a very godly choir boy
0:03:35 > 0:03:38over at St Mary's Church, we used to have to do it
0:03:38 > 0:03:41when we didn't have our cassocks on otherwise we'd be up frock.
0:03:43 > 0:03:46But, you know, it was just happy days, really.
0:03:46 > 0:03:48So, what about memories of school?
0:03:48 > 0:03:50It was lovely.
0:03:50 > 0:03:54I had my happiest times and my school dinners were the best.
0:03:54 > 0:03:56I still like to cook school dinners.
0:03:56 > 0:03:58What are the dishes that you really remember?
0:03:58 > 0:04:00I remember the pastry.
0:04:00 > 0:04:04The fabulous, wonderful pastry, melt in your mouth, and I remember
0:04:04 > 0:04:09a particularly delicious meal we used to have which was like veal
0:04:09 > 0:04:15and pork together. It was a soft, lovely, sumptuous, juicy mixture.
0:04:15 > 0:04:18I think these days they call it pulled pork and we used to
0:04:18 > 0:04:21have, of course, the fantastic puddings.
0:04:21 > 0:04:22Look, my mouth is watering!
0:04:23 > 0:04:28And school dinners were just an absolute treat, they were...
0:04:28 > 0:04:34It was wonderful food. I salute the dinner ladies of Harefield.
0:04:34 > 0:04:35Was your mum a good cook?
0:04:35 > 0:04:39- Not necessarily, no. It was my two grandmothers.- Right.
0:04:39 > 0:04:42My nanny Alice, that's my mother's mum,
0:04:42 > 0:04:45she used to make the most amazing lamb,
0:04:45 > 0:04:49- which wasn't called rack, it was best end.- Yeah.
0:04:49 > 0:04:53And my other grandmother used to make the most incredible fish
0:04:53 > 0:04:56because she used to own a fish and chip shop in Hackney.
0:04:56 > 0:04:57What did Mum and Dad do?
0:04:57 > 0:04:59They were at Pinewood Studios.
0:04:59 > 0:05:01My dad was a set designer.
0:05:01 > 0:05:04He worked on big movies like Anthony And Cleopatra
0:05:04 > 0:05:06with Burton and Taylor.
0:05:06 > 0:05:09- Oh, right.- My mum was a contract secretary,
0:05:09 > 0:05:13so she would do all the big stars - Dirk Bogarde, Stewart Granger,
0:05:13 > 0:05:18Deborah Kerr. But then of course the showbiz side came out
0:05:18 > 0:05:21in the village and that was my first treading of the boards.
0:05:21 > 0:05:22How old were you then?
0:05:22 > 0:05:25- About four or five. - No!
0:05:25 > 0:05:29Yes, my mum was Dick Whittington and I played the pussycat.
0:05:30 > 0:05:32But I could never roll my Rs, Brian,
0:05:32 > 0:05:37so I was the only cat in pantomime that had a lisp.
0:05:39 > 0:05:42I used to go "thurr" because that was me, I couldn't purr!
0:05:45 > 0:05:47That didn't stop him going on to drama school
0:05:47 > 0:05:50and a successful theatrical career.
0:05:50 > 0:05:54Umpteen parts took him to the West End and beyond.
0:05:54 > 0:05:56He loved musical theatre in particular.
0:05:58 > 0:06:01Russell's had an incredibly diverse career.
0:06:02 > 0:06:05In the last few years, he's entertained on TV shows
0:06:05 > 0:06:08Strictly Come Dancing and Celebrity MasterChef
0:06:08 > 0:06:13and in 2012 took over as the Wizard himself in the West End
0:06:13 > 0:06:14production of The Wizard Of Oz.
0:06:17 > 0:06:19But it's as TV's star man
0:06:19 > 0:06:22since the 1970s that he is probably best known.
0:06:22 > 0:06:25First of all the moon was having a rather heavy time with Pluto
0:06:25 > 0:06:29up there, which could mean a very intensive day with feelings,
0:06:29 > 0:06:31so do watch out for that, all of you.
0:06:31 > 0:06:33House astrologer on various shows,
0:06:33 > 0:06:36and always with a larger than life taste in clothing.
0:06:38 > 0:06:42It was strange, really, because I wanted to be a geography teacher
0:06:42 > 0:06:44- or a history teacher or both. - Right.
0:06:44 > 0:06:49And I ended up, um, as an astrologer.
0:06:49 > 0:06:53But I actually started off in showbiz, so astrology was a hobby.
0:06:53 > 0:06:55That wasn't meant to be my job.
0:06:55 > 0:06:56It was all showbiz.
0:06:57 > 0:07:01I'm picking up ideas for a tribute dish I'm going to create
0:07:01 > 0:07:03for Russell later on,
0:07:03 > 0:07:06taking inspiration from the area he grew up in
0:07:06 > 0:07:09with its history of fruit orchards, his childhood
0:07:09 > 0:07:14and love of school dinners, and the home cooking he loved so much.
0:07:16 > 0:07:18- Well, this is lovely. - Brings back memories.
0:07:18 > 0:07:20- Does it really? - Yeah.
0:07:22 > 0:07:28In the 1950s somebody lived here - this wasn't a restaurant.
0:07:28 > 0:07:31But we weren't quite sure who, so in a kid's imagination,
0:07:31 > 0:07:34you used to think it was the Wicked Witch of the West!
0:07:35 > 0:07:37For two men who love their puddings,
0:07:37 > 0:07:39there's an old-fashioned treat in store.
0:07:40 > 0:07:42We've got the chef here to make some blackberry
0:07:42 > 0:07:47- and apple pie with cream...- Cream! Thank you very much!- ..just for us.
0:07:47 > 0:07:49- Here's your pie. - That looks delicious.
0:07:49 > 0:07:50- Thank you. - Thank you.
0:07:52 > 0:07:56- This is the most delicious pie, isn't it?- It is very good, isn't it?
0:07:56 > 0:07:58My nan used to make - this is Alice -
0:07:58 > 0:08:01used to make pastry to die for.
0:08:01 > 0:08:05And I did hear that your family were really good at using leftovers.
0:08:05 > 0:08:07- Bubble and squeak. - That's the one.
0:08:07 > 0:08:08Yeah, loads of bubble and squeak.
0:08:08 > 0:08:12What they used to do was they used to fry streaky bacon
0:08:12 > 0:08:14and they would have the bacon fat,
0:08:14 > 0:08:19and then you would get the cabbage, the potatoes, mash together and then
0:08:19 > 0:08:24fried so it was all crispy on one side and then you turned over.
0:08:24 > 0:08:27Fantastic. But you see, it is one of the things that we miss out on today.
0:08:27 > 0:08:31Then it was saving money, threw nothing away
0:08:31 > 0:08:33but actually that was part of the tastiest bit, wasn't it?
0:08:33 > 0:08:35Oh, it was wonderful.
0:08:35 > 0:08:39You'd have scrag end, which would make the most fabulous stews.
0:08:39 > 0:08:42I mean, now you go into these chichi restaurants
0:08:42 > 0:08:44as though they've just discovered it.
0:08:44 > 0:08:49I can tell you that some restaurants sell, for £7.50 a portion,
0:08:49 > 0:08:51dripping on toast to start with.
0:08:51 > 0:08:54- No.- Serious!- Oh, that's ridiculous.
0:08:54 > 0:08:56I mean, turkey dripping, beef dripping...
0:08:56 > 0:09:01My mum would tell you the best bit of Christmas is the turkey dripping
0:09:01 > 0:09:05the day after on hot toast with the brown gravy jelly.
0:09:05 > 0:09:10- Delicious.- Did you ever eat that delicacy of jellied eels?
0:09:10 > 0:09:13Loved jellied eels, but loved stewed eels better.
0:09:13 > 0:09:15Pie, eels and mash, that was always a treat.
0:09:16 > 0:09:19My mum would tell you that the liquor that you would
0:09:19 > 0:09:23get from a pie, eel and mash shop was like mother's milk.
0:09:23 > 0:09:26That's what she would say, mother's milk.
0:09:26 > 0:09:28And what about today, do you still eat 'em?
0:09:28 > 0:09:31- Mmm!- Sorry!
0:09:33 > 0:09:36But where have the pie, eel and mash shops gone?
0:09:36 > 0:09:37It's so sad.
0:09:37 > 0:09:41And Cooke's in Shepherd's Bush is the one I went to a lot,
0:09:41 > 0:09:45and of course the mash is never the kind of silky mash that you get
0:09:45 > 0:09:50now in these top-class restaurants, it always has lumps in it.
0:09:50 > 0:09:55I mean, mash from a pie, eels and mash shop was always lovely mash.
0:09:55 > 0:09:57It was comforting mash.
0:09:57 > 0:10:00Did your bubble and squeak have lumps in it as well?
0:10:00 > 0:10:03- Oh, it had to. - Fantastic. Let's get the pie eaten.
0:10:03 > 0:10:06Yeah, you can have the rest. Have I left you much?
0:10:06 > 0:10:07- No.- Good.
0:10:13 > 0:10:18Cooke's in west London has been an institution for 116 years.
0:10:19 > 0:10:21Russell's dad used to come
0:10:21 > 0:10:24and pick up that classic cockney combo for the family
0:10:24 > 0:10:26on his way home from work -
0:10:26 > 0:10:29pie and mash and its inimitable liquor.
0:10:32 > 0:10:35Now, redevelopment of the local area means these buildings
0:10:35 > 0:10:39are about to be pulled down and Cooke's is closing.
0:10:39 > 0:10:42It's the end of an era and they're having a party.
0:10:44 > 0:10:46Well, I have never been to this place before
0:10:46 > 0:10:49and as you can see from the queues, lots of people love it.
0:10:49 > 0:10:52They have been queuing for over five hours, I hear.
0:10:53 > 0:10:55Are you a regular here?
0:10:55 > 0:10:58Well, I started in the market when I was 11 and I'm 67 now, so...
0:10:58 > 0:11:00- No! - This is my lunchtime break, so...
0:11:00 > 0:11:02- Is it really? - Another tradition we've lost.
0:11:02 > 0:11:04So what are you going to do, then, next week?
0:11:04 > 0:11:05Got no idea.
0:11:05 > 0:11:07Well, whatever you do, don't lose any weight
0:11:07 > 0:11:09because you are looking very trim as it is.
0:11:15 > 0:11:17- Did you come here regularly before? - Yeah.
0:11:17 > 0:11:21- How often?- Since I was a child - my mum and dad used to bring me here.
0:11:21 > 0:11:23Do you eat it with liquor or do you eat it with gravy?
0:11:23 > 0:11:24Yes. Liquor.
0:11:24 > 0:11:26And what do you think goes in the liquor?
0:11:26 > 0:11:29Anything, it doesn't matter. It tastes nice.
0:11:29 > 0:11:30You still love it. Fantastic.
0:11:33 > 0:11:36This family-run business has been bashing out quality
0:11:36 > 0:11:38bowls of pie and mash
0:11:38 > 0:11:42soaked in their famous liquor for over a century,
0:11:42 > 0:11:45and Russell wasn't the only celebrity regular.
0:11:45 > 0:11:48Tommy Steele, Led Zeppelin's Jimmy Page
0:11:48 > 0:11:51and The Who's Pete Townshend all ate here.
0:11:53 > 0:11:55Now, do you mind if I join you, just two minutes?
0:11:55 > 0:11:56I don't want to stop you eating.
0:11:56 > 0:11:59- Certainly.- So, how long have you been coming here?
0:11:59 > 0:12:00Probably about 40-odd years now.
0:12:00 > 0:12:03- Did your mum and dad come here before you?- And my grandad.
0:12:03 > 0:12:04And how often did he used to come here?
0:12:04 > 0:12:06In his day, every other weekend.
0:12:06 > 0:12:08I used to live quite local, Queen's Park,
0:12:08 > 0:12:11so we'd do the football on the Saturday, we'd come here first
0:12:11 > 0:12:13and it was like a meeting point for a lot of the fans.
0:12:13 > 0:12:15So it's going to be a change for them as well.
0:12:15 > 0:12:17It's like our church, if you like.
0:12:17 > 0:12:19And it's interesting that you've got liquor
0:12:19 > 0:12:21but your daughter's got gravy.
0:12:21 > 0:12:23Which is right? Which is wrong?
0:12:23 > 0:12:24Or are they both...?
0:12:25 > 0:12:28Oh, see that's why, because it's her first time.
0:12:28 > 0:12:32Liquor. There's just something about it, you can't duplicate it.
0:12:32 > 0:12:35Thank you very much, didn't mean to disturb your lunch.
0:12:35 > 0:12:37And you, have some with some liquor on.
0:12:37 > 0:12:39- Got to just try it. - Do as your dad tells you!
0:12:42 > 0:12:45I can't wait to try some of this sacred liquor myself.
0:12:47 > 0:12:49Even on his last day owner Mike Boughton is
0:12:49 > 0:12:53toiling in the kitchen - a man after my own heart.
0:12:54 > 0:12:57Well, just like in all good catering operations,
0:12:57 > 0:12:59the nerve centre... BELL RINGS
0:12:59 > 0:13:02..is where the bell rings and it's in the kitchen.
0:13:02 > 0:13:03Tell us what you are doing here.
0:13:03 > 0:13:05We're just making pies.
0:13:05 > 0:13:08We are forming them on this semi-automatic machine.
0:13:08 > 0:13:09How old is this machine?
0:13:09 > 0:13:13This machine will be over 50 years old now.
0:13:13 > 0:13:14Done a good job for you, has it?
0:13:14 > 0:13:16It's done... It's made plenty of pies, Brian.
0:13:16 > 0:13:19So how long have you actually been open here?
0:13:19 > 0:13:23Well, my great grandfather opened this up in 1899.
0:13:23 > 0:13:29Now, I've never really understood why eels were sold with pie and mash.
0:13:29 > 0:13:32Who started that, for goodness' sake, and why?
0:13:32 > 0:13:34I've heard so many different stories.
0:13:34 > 0:13:37I was told once that a Dutchman actually came up with
0:13:37 > 0:13:42the idea of the pie and the eels, and that could be possible
0:13:42 > 0:13:47because some of the finest eels actually come from Holland.
0:13:47 > 0:13:52Yeah. Do most people that eat here have pie and mash and eels?
0:13:52 > 0:13:57No, no, I would say the eels are much more of an acquired taste.
0:13:57 > 0:13:59- Do you like 'em? - I love them.
0:13:59 > 0:14:01- Oh, that's good to hear. That's good to hear.- I love 'em.
0:14:01 > 0:14:05Resourceful East Enders used eels from the River Thames
0:14:05 > 0:14:08as an affordable source of protein.
0:14:08 > 0:14:12As well as eating them in pies, they jellied them and stewed them.
0:14:13 > 0:14:18When cheap minced beef replaced eels in the pies, the liquor remained.
0:14:18 > 0:14:22- Tell us what the liquor is and why people love it so much.- Of course.
0:14:23 > 0:14:27The liquor is essentially a parsley sauce.
0:14:27 > 0:14:30It has nothing to do with alcohol, it has a fish stock base.
0:14:32 > 0:14:38There is potato water, a little bit of seasoning and obviously parsley.
0:14:38 > 0:14:41Does the recipe you use stem back to your great grandfather?
0:14:41 > 0:14:44- Have you changed that at all, do you think?- No, I don't think so.
0:14:44 > 0:14:48I think I pretty well adhere to what I was taught as a lad.
0:14:48 > 0:14:49I can't see how I could improve on it.
0:14:49 > 0:14:51Some things don't need changing, do they?
0:14:51 > 0:14:54Well, exactly. If it ain't broke, don't mend it.
0:14:54 > 0:14:55No, I couldn't agree more.
0:14:57 > 0:15:00It's such a shame, then, that this family institution
0:15:00 > 0:15:03is saying goodbye to the Goldhawk Road.
0:15:05 > 0:15:07- Today is the last day.- Yeah.
0:15:07 > 0:15:08How are you feeling?
0:15:08 > 0:15:11- I'm feeling mixed emotions.- Yeah.
0:15:11 > 0:15:14Sad, happy to see many people that have been
0:15:14 > 0:15:16coming in here for many years.
0:15:16 > 0:15:19I just hope to continue somehow at some stage.
0:15:19 > 0:15:22In the nicest possible way, Michael, you are an institution.
0:15:22 > 0:15:25You need to keep going, one way or t'other.
0:15:25 > 0:15:27I'm going to go and see if I can get something to eat.
0:15:27 > 0:15:29- Nice to meet you, Mike. - And you, Brian.
0:15:29 > 0:15:30- Thanks, mate, cheers. - Thank you.
0:15:32 > 0:15:35- Hi, is this free?- Yes. - Do you mind if I sit here?
0:15:35 > 0:15:37Absolutely, come join me. Just finished.
0:15:37 > 0:15:39Good lad.
0:15:39 > 0:15:42- This looks delicious. - You'll enjoy that.
0:15:42 > 0:15:44I'm going to taste the liquor first
0:15:44 > 0:15:47because that is what everyone goes on about, the liquor.
0:15:50 > 0:15:52That liquor's quite interesting.
0:15:52 > 0:15:54It's not as strong as I thought it would be.
0:15:54 > 0:15:57I thought it would be fishy, but it's not.
0:15:57 > 0:16:00Blooming good! I'm going to try the eels.
0:16:07 > 0:16:11I tell you what, that's very good, is that.
0:16:11 > 0:16:15Now, do I have this chilli vinegar on here or on there? Do you know?
0:16:15 > 0:16:18- Pie first. - Where do I put the chilli vinegar?
0:16:18 > 0:16:20- Pie.- The liquor.
0:16:20 > 0:16:22- And the eels as well?- Yes.
0:16:22 > 0:16:24Chilli vinegar everywhere.
0:16:25 > 0:16:27Grand, OK. So...
0:16:34 > 0:16:39There is something very British about a pie. That is delicious.
0:16:39 > 0:16:41Never get fed up with it.
0:16:45 > 0:16:48What I've realised though is that Cooke's has been more than
0:16:48 > 0:16:52just a bowl of tasty nourishing food for the past 100 years.
0:16:54 > 0:16:58It's been part of this community's identity,
0:16:58 > 0:17:01and for these people there will never be a pie,
0:17:01 > 0:17:04eels and mash that tastes as good.
0:17:10 > 0:17:14In Harefield, St Mary's Church is the oldest building
0:17:14 > 0:17:18in the village, with parts of it dating back to the 12th century.
0:17:20 > 0:17:24This place is hugely significant for Russell,
0:17:24 > 0:17:28who discovered his lifelong passion for music and singing right here.
0:17:30 > 0:17:34This is where my life really began and it's where my life will end.
0:17:34 > 0:17:38- I've already got a plot here. This is where I will be buried.- Really?
0:17:38 > 0:17:41This is where my heart is and where my soul is.
0:17:41 > 0:17:44What age were you when you first remember this church?
0:17:44 > 0:17:48Five, six years old? I joined the choir when I was about seven.
0:17:48 > 0:17:49This is where I started singing.
0:17:49 > 0:17:54- Right. - And my life is complete in here.
0:17:54 > 0:17:59While Russell goes for a wander round his old village church,
0:17:59 > 0:18:04I'm going to get going with creating my first dish especially for him.
0:18:04 > 0:18:07We've set up a kitchen in the church grounds
0:18:07 > 0:18:10and taking inspiration from Russell's description of his mum's
0:18:10 > 0:18:12thrifty use of dinner time leftovers, I'm going
0:18:12 > 0:18:16to recreate one of his childhood favourites.
0:18:16 > 0:18:18I must be honest, I don't remember the last time
0:18:18 > 0:18:22I cooked in a churchyard where it was raining quite like this.
0:18:22 > 0:18:26However, Russell's inside bringing back many happy memories
0:18:26 > 0:18:28and I've got a dish here that I think is going to bring back other
0:18:28 > 0:18:31memories of his childhood.
0:18:31 > 0:18:33I'm going to do him a bubble and squeak
0:18:33 > 0:18:35and some sausagemeat cakes as well.
0:18:46 > 0:18:50This church is the most important
0:18:50 > 0:18:53building in my life.
0:18:53 > 0:18:56I was the head choirboy here,
0:18:56 > 0:18:59I started off as a chorister.
0:18:59 > 0:19:03We used to have choir practice on Thursdays
0:19:03 > 0:19:06and I used to sit in the pews here.
0:19:06 > 0:19:11And all of my school friends, they were all in the choir with me.
0:19:11 > 0:19:16On wedding days, I used to earn a little bit of extra money
0:19:16 > 0:19:23by singing Ave Maria and Oh For The Wings Of A Dove and that was...
0:19:23 > 0:19:25My singing really started off here.
0:19:28 > 0:19:35# Ave Maria... #
0:19:35 > 0:19:39Beautiful, beautiful music.
0:19:39 > 0:19:45And the times I would sit here and I would look at all of the words
0:19:45 > 0:19:49that were engraved into the parts of the church.
0:19:49 > 0:19:52And you'd think of the history that was here.
0:19:52 > 0:19:54And you can see there -
0:19:54 > 0:19:58"knight of the shire for this county of Middlesex."
0:19:58 > 0:20:02This is probably where my love of Middlesex was born,
0:20:02 > 0:20:04reading that all the time.
0:20:04 > 0:20:09All of this is terribly important. It's all my life,
0:20:09 > 0:20:12wrapped up in this church.
0:20:21 > 0:20:27The memories here are engraved on my mind, body and spirit,
0:20:27 > 0:20:31and I just remember this as being the most amazing time.
0:20:38 > 0:20:42Well, I have high hopes that my meal for Russell is going to be
0:20:42 > 0:20:45a similarly evocative experience.
0:20:45 > 0:20:49Of course, bubble and squeak is a classic leftovers dish,
0:20:49 > 0:20:54so I'm going to use potatoes, cabbage and carrots.
0:20:54 > 0:20:57I'm a fan of succulent roast chicken,
0:20:57 > 0:21:00full of those deep oven-cooked flavours.
0:21:00 > 0:21:04I've got a bit of roast chicken leg left here, take the skin off.
0:21:04 > 0:21:06Chop that up, put it in there. Really tasty.
0:21:08 > 0:21:11I love bubble and squeak.
0:21:11 > 0:21:14'It needs a bit of salt and pepper.
0:21:14 > 0:21:16'Then I'm really getting stuck in,
0:21:16 > 0:21:18'roughly mixing the whole lot together.'
0:21:18 > 0:21:20This is beef dripping.
0:21:20 > 0:21:24Couldn't get turkey dripping that he loves, but I got beef dripping.
0:21:24 > 0:21:27'Dripping was a staple in every post-war kitchen.'
0:21:27 > 0:21:30Cor! Smells great, does that!
0:21:30 > 0:21:33'And those big beefy flavours will enrich the dish with taste
0:21:33 > 0:21:36'redolent of the 1950s.'
0:21:36 > 0:21:39One tip I can give you about making good bubble and squeak,
0:21:39 > 0:21:43don't do it in the rain, then the fat doesn't splash everywhere!
0:21:43 > 0:21:46'Throw the mash mix into the pan, spread it out evenly over
0:21:46 > 0:21:50'the base and leave it frying in that tasty beef dripping.'
0:21:50 > 0:21:53That looks lovely to me. Oh, we're going to love that.
0:21:59 > 0:22:01Betty Washbrook was church organist
0:22:01 > 0:22:05when Russell first started singing at the tender age of five...
0:22:09 > 0:22:12..and she still puts in the odd performance today.
0:22:14 > 0:22:17Russell's never forgotten the way that Betty took him
0:22:17 > 0:22:21under her musical wing and encouraged him to find his voice.
0:22:24 > 0:22:28Betty, you've not lost your touch.
0:22:28 > 0:22:31Thank you, Russell! That's kind of you to say so.
0:22:31 > 0:22:35- And so beautiful, both you and the music.- Bless you.
0:22:35 > 0:22:37Thank you, darling.
0:22:39 > 0:22:43Betty's brought a photo along from her collection.
0:22:43 > 0:22:47- Well, this is a turn up for the books.- Isn't it just?- This picture.
0:22:47 > 0:22:50- Beautiful. Beautiful. - Look at me there.
0:22:50 > 0:22:52I look so small.
0:22:52 > 0:22:55You were a tiny little boy. Very angelic looking, aren't you?
0:22:55 > 0:22:58- Honestly. How old would you have been there?- Oh, goodness me!
0:22:58 > 0:23:02- Nine or ten?- Probably even younger. Seven or eight, I think.
0:23:02 > 0:23:05- Something like that, yes. - I look quite nice there.
0:23:07 > 0:23:10You look beautiful, Russell. Right, I'll say it, go on!
0:23:10 > 0:23:13- No, no. But I've changed!- You were a very little boy, weren't you?
0:23:13 > 0:23:16- Oh, Betty!- Angelic, yes. - Oh, darling!
0:23:16 > 0:23:18Thank you so much for making me sing!
0:23:18 > 0:23:20Oh, good times, good days.
0:23:20 > 0:23:24That's enough. We're going to go...
0:23:24 > 0:23:26We're going to cry soon.
0:23:26 > 0:23:29- Not yet.- Northerner, see?
0:23:29 > 0:23:32Northerner. Tough.
0:23:32 > 0:23:34Not like us southerners. Softies.
0:23:37 > 0:23:40Oh...
0:23:40 > 0:23:43You've got to be as tough as old boots to be cooking out here,
0:23:43 > 0:23:45I can tell you!
0:23:45 > 0:23:48For my nostalgia dish for Russell, I've combined leftover
0:23:48 > 0:23:51vegetables with roughly-chopped roast chicken
0:23:51 > 0:23:56pan-fried in a rich beef dripping as my take on bubble and squeak.
0:23:56 > 0:23:59I'm using sausagemeat
0:23:59 > 0:24:03and diced de-seeded tomatoes to make sausage cakes.
0:24:03 > 0:24:05Put that in there.
0:24:05 > 0:24:08'And adding a big dollop of mustard for a bit of zing.'
0:24:10 > 0:24:12- Russell?- Yes?
0:24:12 > 0:24:15- Perfect timing, dear fellow. Do you like mustard?- I love mustard.
0:24:15 > 0:24:18Right, in that case, I'm going to put a little bit more in there.
0:24:18 > 0:24:20- Is that Dijon?- It is indeed, sir.
0:24:21 > 0:24:24Now, just be careful cos if this goes on the floor, we're in trouble.
0:24:24 > 0:24:27Are you ready?
0:24:27 > 0:24:29- Perfect.- That's a fabulous colour.
0:24:29 > 0:24:30That's what we wanted, is that.
0:24:33 > 0:24:36'The mixture should be sticky enough to hold its shape.'
0:24:40 > 0:24:44This is interesting you're doing this, Brian, because my nanny Lily
0:24:44 > 0:24:47used to use the leftover beef or lamb
0:24:47 > 0:24:52and make her own little burgery type things, similar to this.
0:24:52 > 0:24:54- They used to call those rissoles. - Yes.
0:24:54 > 0:24:56Patties, she used to call them.
0:24:56 > 0:25:00- We used to call them rissoles in Yorkshire.- That's right.
0:25:00 > 0:25:05'Dip the sausage cakes in flour then dunk generously into beaten egg.'
0:25:05 > 0:25:08- Get rid of the egg-cess... Egg-cess, do you get it?- I got it.
0:25:08 > 0:25:10- Oh, sorry about that. - That's all right.
0:25:10 > 0:25:12That goes in there.
0:25:12 > 0:25:16'Coating the cakes in breadcrumbs, flattening a bit as you go,
0:25:16 > 0:25:18'will mean they end up with a lovely crispy crust.'
0:25:20 > 0:25:23How was it inside the church? I heard the organ playing.
0:25:23 > 0:25:26It was lovely in there. So many memories.
0:25:26 > 0:25:29- Happy memories too.- And how often did you go to choir practice?
0:25:29 > 0:25:33- Every Thursday night. - And were you one of those goody-goody boys? You were always there?
0:25:33 > 0:25:36I wanted to. I wasn't goody-goody, it was the fact I loved to sing.
0:25:36 > 0:25:40- Did you have that high-pitched soprano voice?- I did, yes.
0:25:40 > 0:25:44I had a particularly good boy soprano voice.
0:25:44 > 0:25:49'pan-fry the patties in another drop of beef dripping, if you've got it,
0:25:49 > 0:25:51'or rapeseed oil until cooked through.'
0:25:51 > 0:25:56- They look wonderful, Brian. I love sausage patties. Or rissoles.- Yeah.
0:26:02 > 0:26:06- So, my bubble and squeak... - It looks very, very Yorkshire.
0:26:06 > 0:26:10- And then... - And that looks lovely.- Sausage cake.
0:26:10 > 0:26:13That really looks delicious, that sausage cake.
0:26:13 > 0:26:17'I want this dish to be full of nostalgia for Russell.
0:26:17 > 0:26:19'The crunchy combination of bubble and squeak
0:26:19 > 0:26:23'and those crispy mouthwatering sausage cakes are designed to
0:26:23 > 0:26:26'send Russell straight back to childhood in a mouthful.'
0:26:28 > 0:26:30- Just a fork.- Just a fork.
0:26:31 > 0:26:33This looks wonderful.
0:26:35 > 0:26:39That is delicious, Brian! I love that!
0:26:39 > 0:26:42I think that the amount of mustard we put in, for me,
0:26:42 > 0:26:44it was exactly how I like it. It's just there.
0:26:44 > 0:26:48It's juicy, it's delicious, the tomatoes give it juice. Mm!
0:26:52 > 0:26:55- There's more to come. - That is lovely!
0:26:55 > 0:26:57Some people eat this with all kinds of pickly stuff.
0:26:57 > 0:26:59Pan Yan pickle, my nan used to bring out.
0:26:59 > 0:27:02- Oh, did she? - They don't make it any more.
0:27:02 > 0:27:06- What did you put in your bubble? - Crushed new potatoes, cabbage, carrots and of course for you
0:27:06 > 0:27:11- we used beef dripping. - That's always the thing, isn't it? The right dripping.- Yeah.
0:27:13 > 0:27:16See? Even off camera, I'm still eating.
0:27:16 > 0:27:19I know. You're never off camera on this show.
0:27:19 > 0:27:21We're on!
0:27:24 > 0:27:27It's a joy to cook for someone who gets
0:27:27 > 0:27:31so much pleasure from eating unpretentious food,
0:27:31 > 0:27:34and you can't get much more basic than our daily bread.
0:27:36 > 0:27:39Russell's home village is just six miles from the birthplace
0:27:39 > 0:27:42of a revolution in bread production.
0:27:44 > 0:27:48In the 1960s, the boffins at a bakery research lab
0:27:48 > 0:27:53in Chorleywood developed a method which speeds up the baking process,
0:27:53 > 0:27:57producing a cheap, convenient loaf on an industrial scale.
0:27:59 > 0:28:02It became known as the Chorleywood process and today
0:28:02 > 0:28:0680% of the bread we eat is made this way.
0:28:11 > 0:28:15However, there is a small but noisy backlash going on.
0:28:15 > 0:28:193% of our bread is produced by artisan bakers
0:28:19 > 0:28:21using traditional techniques.
0:28:24 > 0:28:27I think in the 1960s, when the pressure was there for us to
0:28:27 > 0:28:33have cheap convenient food, we sort of lost our bread culture a little.
0:28:33 > 0:28:36And one of the reasons I set up this company was to show people
0:28:36 > 0:28:40the full range of breads that you could make and how tasty
0:28:40 > 0:28:42and healthy bread can be.
0:28:44 > 0:28:49Artisan baker Glenn Stevens gave up 25 years of earning the big dough
0:28:49 > 0:28:53in the city for the real dough of baking.
0:28:53 > 0:28:57The Chorleywood bread process, typically a loaf is mixed, proved
0:28:57 > 0:29:02and baked and the bake time is half an hour, within an hour and a half,
0:29:02 > 0:29:06whereas we take a very long time to make and bake our breads.
0:29:06 > 0:29:08Our sourdoughs will be three days,
0:29:08 > 0:29:11the other breads that we make will take two days.
0:29:13 > 0:29:18And the proof is in the squeeze, apparently.
0:29:20 > 0:29:23One of the things people say about Chorleywood bread is
0:29:23 > 0:29:25it's like eating cotton wool and to show that,
0:29:25 > 0:29:28you can compress the bread quite easily with your fingers
0:29:28 > 0:29:30and it stays very compressed.
0:29:30 > 0:29:33In fact, it will not come back at all.
0:29:33 > 0:29:37Then if you compare it to one of my white sliced loaves here...
0:29:37 > 0:29:40We're going to compress it in, just as hard.
0:29:40 > 0:29:42You can see I'm pushing very, very hard.
0:29:44 > 0:29:47And then what happens is...
0:29:47 > 0:29:50magically the loaf comes back.
0:29:50 > 0:29:54That's because it's a lot stronger loaf because of my two-day process.
0:29:54 > 0:29:59Artisan baking demands dedication and determination.
0:29:59 > 0:30:04Even before the dawn chorus tunes up, the day's work begins.
0:30:06 > 0:30:09The basic dough, called a bread sponge,
0:30:09 > 0:30:11has been fermenting overnight.
0:30:11 > 0:30:15Then more flour, water and yeast are added.
0:30:21 > 0:30:24If you mix it very vigorously, you oxidise it and
0:30:24 > 0:30:27oxidation is basically staling.
0:30:27 > 0:30:32So the Chorleywood bread process has to use preservatives to stop
0:30:32 > 0:30:36the staling of its product, whereas because we don't use any
0:30:36 > 0:30:40preservatives, we extend the shelf life purely through mixing.
0:30:44 > 0:30:48So now what we're going to do is test the dough to see
0:30:48 > 0:30:50how well it's mixed.
0:30:50 > 0:30:54And we have a very old-fashioned test called the window pane test.
0:30:56 > 0:30:59And what we should be able to see is my fingers through it without
0:30:59 > 0:31:02the dough actually breaking at all.
0:31:02 > 0:31:06There you can see we have very nicely-mixed dough.
0:31:06 > 0:31:10Because Glenn doesn't use any additives,
0:31:10 > 0:31:13the dough has to prove for two more hours.
0:31:13 > 0:31:16It's then knocked back to get rid of any air bubbles
0:31:16 > 0:31:18and left for another half an hour.
0:31:21 > 0:31:25So now we must leave the dough for its final rise before we bake it,
0:31:25 > 0:31:29and hopefully you can see today that the main ingredient
0:31:29 > 0:31:33that we have in our bread is actually time.
0:31:39 > 0:31:40It's a painstaking process,
0:31:40 > 0:31:44but the real bread campaign is building momentum.
0:31:47 > 0:31:50We're part of a movement of artisan bakers that are popping up
0:31:50 > 0:31:55all over the country because consumers realise how much
0:31:55 > 0:31:57tastier and healthier artisan bread is.
0:32:05 > 0:32:08We're taking Russell on a trip down memory lane
0:32:08 > 0:32:11and we're bringing him back to the flat he grew up in.
0:32:11 > 0:32:15There it is. Brand new when we first walked in there...
0:32:15 > 0:32:18- Yeah.- ..in about 1953-54.
0:32:18 > 0:32:22It's going to be interesting to see if it's changed or how it's changed.
0:32:22 > 0:32:25It must have been quite exciting in those days to come to a house like this. Brand new.
0:32:25 > 0:32:28- It was- brand new. A palace. - Just that little bit at the bottom.
0:32:28 > 0:32:30We didn't have the top.
0:32:30 > 0:32:34But my overriding memory's always going to be that first day,
0:32:34 > 0:32:36the smell of a new house.
0:32:36 > 0:32:40It was that newness that you remember
0:32:40 > 0:32:43and I remember most of all the open fire.
0:32:43 > 0:32:46You get in there and I'm going to cook for you.
0:32:46 > 0:32:50While Russell rediscovers his childhood home,
0:32:50 > 0:32:54we've set up my kitchen in the back garden under a very large umbrella.
0:32:56 > 0:33:00I'm drawing on everything I've learned from my time spent with
0:33:00 > 0:33:05Russell to create my tribute dish for him and I've got just the thing.
0:33:05 > 0:33:10Now, Russell used to love lamb and he used top love rack of lamb,
0:33:10 > 0:33:13so I'm going to do a rack of lamb for him. Slightly different -
0:33:13 > 0:33:15I'm going to put a herby crust on top
0:33:15 > 0:33:18and just roast it here on the plancha,
0:33:18 > 0:33:22serve it with some broccoli and some roasted potato. It will be delicious.
0:33:23 > 0:33:25This is Mum and Dad's room.
0:33:25 > 0:33:27- KNOCKS ON DOOR - Mum? Dad?
0:33:27 > 0:33:29Used to knock on the door.
0:33:29 > 0:33:31Weren't allowed in there.
0:33:34 > 0:33:37This was the lounge. Oh, my goodness!
0:33:37 > 0:33:38Isn't it interesting?
0:33:41 > 0:33:44When you're a kid, it always looks so much bigger than it is now.
0:33:44 > 0:33:49We used to have an open fire, so we used to have coal in the '50s.
0:33:50 > 0:33:55And a tiny, tiny little television set. It was only that big.
0:33:57 > 0:34:00I mean, as kids you get the measles,
0:34:00 > 0:34:07you get all kinds of illnesses, and I used to lie on the couch
0:34:07 > 0:34:12and I remember the fire being alight,
0:34:12 > 0:34:16and that very comfy, cosy feel of a fire and lying there.
0:34:17 > 0:34:21My nan used to sit there cos Mum and Dad were working,
0:34:21 > 0:34:24so my nan would come over and look after us.
0:34:29 > 0:34:36But the overwhelming feeling is how small these rooms are
0:34:36 > 0:34:40compared with when I first walked in here in the '50s when I was tiny.
0:34:47 > 0:34:49Time flies.
0:34:53 > 0:34:57'It's a chefy thing, but I do like good presentation.'
0:34:57 > 0:35:01Don't take all the fat off. Fat gives it a bit of flavour.
0:35:01 > 0:35:02And that's just about ready
0:35:02 > 0:35:06so I'm going to take a bit of oil, put on the plancha here
0:35:06 > 0:35:09or in a roasting pan.
0:35:09 > 0:35:13And I'm going to put it meat side down first, OK?
0:35:13 > 0:35:14I just want it to start to cook.
0:35:16 > 0:35:20I want to get the herby flavour going with dried mixed herbs.
0:35:21 > 0:35:25A diced shallot softened in butter will help flavour the coating.
0:35:25 > 0:35:28If you haven't got shallot, use a red onion.
0:35:31 > 0:35:35We don't really want to colour them, so keep taking them off the heat.
0:35:35 > 0:35:37We don't want to get them too dark.
0:35:39 > 0:35:42Look at that. That's already seared a bit there.
0:35:42 > 0:35:45It doesn't take long to cook, this lamb.
0:35:45 > 0:35:47Turn it and season with salt and pepper.
0:35:49 > 0:35:51That's lovely.
0:35:54 > 0:35:58Oh, they've done the kitchen beautifully. It's stunning.
0:36:01 > 0:36:03I remember this most specifically.
0:36:03 > 0:36:06It's where my mum used to keep her bike.
0:36:06 > 0:36:10And she would cycle up to Harefield.
0:36:11 > 0:36:14Now, this is the bedroom where my brother and I slept.
0:36:15 > 0:36:21And my bed was along here, single bed.
0:36:21 > 0:36:23And I remember the toy cupboard here,
0:36:23 > 0:36:25which was all my toys.
0:36:25 > 0:36:27Can we get in now?
0:36:27 > 0:36:29Just to see.
0:36:29 > 0:36:31Yeah.
0:36:31 > 0:36:32It was filled with toys then.
0:36:35 > 0:36:37Now it's filled with frocks.
0:36:41 > 0:36:44'Things are gathering pace in the garden.
0:36:44 > 0:36:47'I'm going to complete my herb coating, using basil,
0:36:47 > 0:36:51'chives and rosemary, all finely chopped.'
0:36:51 > 0:36:56So, remember, we had the dried herbs cooking on the lamb and now
0:36:56 > 0:37:00we've got these fresh herbs that we're going to put into the crust.
0:37:03 > 0:37:06'Add the cooked shallots and some melted butter to bind.'
0:37:06 > 0:37:10And then some fresh breadcrumbs go into this mixture here.
0:37:10 > 0:37:15The breadcrumbs need to soak up the butter, so we get the right texture.
0:37:15 > 0:37:17Not too soft and not too dry.
0:37:17 > 0:37:21Let's put a little bit more in there. That's lovely.
0:37:21 > 0:37:23'And season.'
0:37:24 > 0:37:30That's going to be great, that is. That... That smells brill, does that!
0:37:30 > 0:37:34'Allow the lamb to rest for five minutes
0:37:34 > 0:37:37'then brush the back with Dijon mustard.'
0:37:37 > 0:37:41I know that Russell loves mustard. That will help the crust stick.
0:37:41 > 0:37:45This time, we need to be careful how we deal with this crust.
0:37:45 > 0:37:48Make sure it's not hot, this is OK. It's warm, it's not hot.
0:37:48 > 0:37:54Then just put on top to give that lovely crusty-looking topping.
0:37:55 > 0:37:58But also it's got bags of flavour in there.
0:37:58 > 0:38:00If you're going to put this back in the oven,
0:38:00 > 0:38:03the best way to colour that is under a grill.
0:38:03 > 0:38:05We haven't got a grill.
0:38:05 > 0:38:07'So, I'm improvising!'
0:38:07 > 0:38:09And I'm going to put a cover over it.
0:38:09 > 0:38:12So I've almost made my own little oven.
0:38:12 > 0:38:15It won't get the same yellow golden crust on top,
0:38:15 > 0:38:18but it'll still be lovely to taste, will that.
0:38:18 > 0:38:20So, let's have a look at it in five minutes' time.
0:38:20 > 0:38:23'I'm going to serve it with broccoli and gravy,
0:38:23 > 0:38:26'as well as something extra special for Russell.'
0:38:26 > 0:38:29We know that he likes crispy potatoes, so this is a potato
0:38:29 > 0:38:33and red onion rosti potato, just with salt and pepper
0:38:33 > 0:38:34and cooked in a bit of butter.
0:38:34 > 0:38:38It's lovely, nice and crispy round the edges, just as Russell loves it.
0:38:40 > 0:38:44But I don't want to hurry Russell, who's immersed in his early years.
0:38:45 > 0:38:47It was here we used to listen to the barges go past
0:38:47 > 0:38:51in the Grand Union, which is just over the fence.
0:38:51 > 0:38:53So my brother and I would lie here,
0:38:53 > 0:38:55and you would hear the barges chugging.
0:38:56 > 0:39:00And it was such a reassuring, lovely sound.
0:39:00 > 0:39:02How peaceful it is now.
0:39:02 > 0:39:06That peacefulness is what I can really, really remember.
0:39:06 > 0:39:08Nothing's changed with the quiet.
0:39:14 > 0:39:17'It's all a-sizzle out in the garden.
0:39:17 > 0:39:19'My tribute dish for Russell is inspired
0:39:19 > 0:39:22'by his childhood favourites.
0:39:22 > 0:39:26'I've cooked a rack of lamb seasoned with dried, mixed herbs.
0:39:26 > 0:39:30'Then I lightly coated it with Dijon mustard and spread on the crust
0:39:30 > 0:39:33'of fresh herbs, egg and breadcrumbs,
0:39:33 > 0:39:35'and improvised a hot oven to finish.
0:39:36 > 0:39:40'And with my broccoli, potato rosti and gravy ready to go,
0:39:40 > 0:39:41'it's show time!'
0:39:43 > 0:39:45First thing I've done, something really special for you.
0:39:45 > 0:39:48Oh, my goodness, that looks fantastic!
0:39:48 > 0:39:52- A little rack of lamb there, look. - It's best end and neck?
0:39:52 > 0:39:56Yeah, and I'm just going to let it sit for five or ten minutes
0:39:56 > 0:39:57and relax a bit.
0:39:57 > 0:39:59You've trimmed all this up, though.
0:39:59 > 0:40:02My nan would've had the bits that you could gnaw on the bone.
0:40:02 > 0:40:05I know, but it's the modern way to do it, with just a little bit...
0:40:05 > 0:40:08- You're an old pro. - You're very special, so...
0:40:08 > 0:40:10- You're an old pro!- I just want this to be really a meal
0:40:10 > 0:40:12that you really love.
0:40:12 > 0:40:14I've got that on the go there.
0:40:14 > 0:40:18And, look, I wasn't going to do this, but when I saw how much you...
0:40:18 > 0:40:19- Rosti?!- Exactly, a rosti.
0:40:19 > 0:40:23How much you loved bubble and squeak and those crusty bits,
0:40:23 > 0:40:25so this is almost all crusty bits.
0:40:26 > 0:40:29- Don't tell me you don't like... - I do love broccoli.
0:40:29 > 0:40:32- You do? You sure? - Sprouting broccoli is lovely.
0:40:32 > 0:40:35And over here, I've got this little bit of...
0:40:35 > 0:40:37- Gravy? - Stock. Bit of gravy, that's right.
0:40:37 > 0:40:40- Or you call it jus?- No, no, no. Gravy.- Jus, jus...- Gravy! Gravy!
0:40:40 > 0:40:43- Gravy.- Right. But I am going to put some butter in it.
0:40:43 > 0:40:44- Just a little...- Just look at that.
0:40:44 > 0:40:48And it changes colour, thins it slightly.
0:40:48 > 0:40:53'I want to hit a balance between nostalgia and contemporary.'
0:40:53 > 0:40:55- Now that...- Oh, that looks absolutely beautiful, Brian.
0:40:55 > 0:40:58- Sits grand there, that does. - Looks how crispy that looks!
0:40:59 > 0:41:02'I think I'm preaching to the converted!'
0:41:04 > 0:41:07- Now, I remember that your grandma... - Oh, that looks lovely.
0:41:07 > 0:41:11..used to cook it quite well done, so this isn't quite too well done.
0:41:11 > 0:41:13- But it's not bad. It's nice. - Thank you.
0:41:13 > 0:41:16I'm comparing you to my nanny Alice here.
0:41:16 > 0:41:18You're almost as old as her.
0:41:18 > 0:41:19BRIAN LAUGHS
0:41:19 > 0:41:21I feel privileged!
0:41:21 > 0:41:22Oh, it looks beautiful.
0:41:26 > 0:41:28If your grandma or Auntie Mary is coming
0:41:28 > 0:41:30and they like it well done, pour the sauce over the top.
0:41:30 > 0:41:34They'll never know the difference till it's too late.
0:41:34 > 0:41:37'For me, it's a delicious prospect -
0:41:37 > 0:41:40'roast rack of lamb with a herb crust
0:41:40 > 0:41:44'served with a crispy potato rosti, broccoli and gravy.
0:41:46 > 0:41:50'It's my way of paying tribute to Russell and his colourful story.'
0:41:51 > 0:41:54- I knew you'd go for the big one. - Well, I didn't know it was big
0:41:54 > 0:41:57- cos I'm looking at it from the top. - Oh, right, OK. If you say so.
0:42:02 > 0:42:03Mmm.
0:42:03 > 0:42:05It is fantastic.
0:42:06 > 0:42:08And your gravy...
0:42:08 > 0:42:11is like a rich...
0:42:11 > 0:42:14thick, gooey sauce.
0:42:16 > 0:42:18The potato is to die for.
0:42:22 > 0:42:24You couldn't eat it any other way.
0:42:26 > 0:42:27The rosti...
0:42:30 > 0:42:33This is heaven on a plate.
0:42:33 > 0:42:35You're a very clever man.
0:42:35 > 0:42:37- Thank you, sir. - You cooked in the rain...
0:42:37 > 0:42:40and you've created a masterpiece.
0:42:40 > 0:42:42- In your old back garden.- Mm!
0:42:43 > 0:42:45Where I used to put on little shows.
0:42:45 > 0:42:47- Did you really?- Mm!
0:42:47 > 0:42:49You had to pay a penny to see me.
0:42:49 > 0:42:50I'm even cheaper now.
0:42:50 > 0:42:52THEY LAUGH
0:42:52 > 0:42:55- So, is that a good end to the day? - Mm!
0:42:55 > 0:42:57I don't want it ever to end.
0:42:58 > 0:43:00How has the day been for you? What was the best bit?
0:43:00 > 0:43:02The church.
0:43:02 > 0:43:04I could see that when I saw your eyes when you came out.
0:43:04 > 0:43:07That building means everything to me...
0:43:07 > 0:43:11and the memories I've got from that church will live on for ever.
0:43:11 > 0:43:12Here's to memories, huh?