0:00:02 > 0:00:03For everyone, there's a taste of food,
0:00:03 > 0:00:07or a smell of cooking that zooms you right back to childhood.
0:00:07 > 0:00:09It's just like my mum's cake.
0:00:09 > 0:00:11'I'm Brian Turner.'
0:00:11 > 0:00:13It reminds me of someone I used to know at school.
0:00:13 > 0:00:16'And I'm going to stir up the food memories of some
0:00:16 > 0:00:18'much-loved celebrities.'
0:00:18 > 0:00:19Oh, look at that.
0:00:19 > 0:00:23'Going back to their early years before they were famous.'
0:00:23 > 0:00:25Oh, my gosh.
0:00:25 > 0:00:28'With recollections of Sunday roasts and school dinners.'
0:00:28 > 0:00:30- It's time for something to eat. - Brilliant.
0:00:30 > 0:00:33'And celebrating the food their home regions are proud of.'
0:00:33 > 0:00:35Which way would you like to go?
0:00:35 > 0:00:36Er, 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.
0:00:48 > 0:00:51Today, classical singer Lesley Garrett returns to Yorkshire
0:00:51 > 0:00:53where she grew up.
0:00:53 > 0:00:58Oh Brian... I can't believe this, I can't believe I'm here.
0:00:58 > 0:01:01A visit to her family home brings excitement.
0:01:01 > 0:01:03Oh...turn round.
0:01:03 > 0:01:06And moving reminders of a happy childhood.
0:01:06 > 0:01:08I remember sitting on this shed roof.
0:01:08 > 0:01:12I remember everything about this. This is just incredible.
0:01:14 > 0:01:16'Inspiring food is all around us.'
0:01:16 > 0:01:18I never thought I would be doing this again.
0:01:18 > 0:01:19This is just brilliant.
0:01:19 > 0:01:21'Helping me to create nostalgia on a plate.'
0:01:21 > 0:01:23That's brill.
0:01:23 > 0:01:26'And taking Lesley back to her family kitchen.'
0:01:26 > 0:01:28- Get stuck in, lass. - Thank you.
0:01:35 > 0:01:37We're in Doncaster in South Yorkshire,
0:01:37 > 0:01:41and our journey back in time is kicking off in a brand-new building,
0:01:41 > 0:01:46which means a lot to Lesley, even though this is her first visit!
0:01:46 > 0:01:47Hello, love.
0:01:47 > 0:01:49Hello, sweetheart. How are you?
0:01:49 > 0:01:51Oh, grand, thanks.
0:01:52 > 0:01:55This is the Cast Theatre in Doncaster
0:01:55 > 0:02:00and it's so exciting for me to be here for the first time
0:02:00 > 0:02:04because, in a way, I started the fundraising for this.
0:02:04 > 0:02:07- Oh, right, yeah. - About, oh, 14-15 years ago.
0:02:07 > 0:02:09I did a concert in Doncaster Racecourse because there was
0:02:09 > 0:02:13nowhere for me to sing - there was nowhere for anyone to perform here.
0:02:13 > 0:02:16We didn't have a...you know, a proper concert hall
0:02:16 > 0:02:19and we all were desperate to get one so we started the fundraising
0:02:19 > 0:02:22and now it's finally built. It's been built about a year,
0:02:22 > 0:02:27and I'm just beyond excited. In fact, I'm coming in soon to perform,
0:02:27 > 0:02:29to make my debut in Doncaster after all these years.
0:02:33 > 0:02:36Lesley's gift for singing was evident early on.
0:02:36 > 0:02:39She graduated from the Royal Academy of Music
0:02:39 > 0:02:44and has built a stellar career, singing not only classical opera,
0:02:44 > 0:02:48but successfully crossing the great divide into popular music.
0:02:49 > 0:02:54In 2002, Lesley was awarded the CBE for services to music.
0:02:57 > 0:02:59She's made 15 solo albums,
0:02:59 > 0:03:02performed with the English and Welsh National Opera companies,
0:03:02 > 0:03:04and has sung all over the world.
0:03:06 > 0:03:08SHE SINGS IN ITALIAN
0:03:14 > 0:03:16She continues to perform live,
0:03:16 > 0:03:19as well as fitting in radio and TV shows.
0:03:20 > 0:03:24But today is about looking back at where Lesley's story began.
0:03:24 > 0:03:27I'll be soaking up ideas
0:03:27 > 0:03:30from her childhood growing up in South Yorkshire,
0:03:30 > 0:03:33and creating two special dishes just for her,
0:03:33 > 0:03:37one full of nostalgia that harks back to the family kitchen,
0:03:37 > 0:03:40the other, a tribute to one of our greatest singers.
0:03:41 > 0:03:44For Lesley, it will be a trip down memory lane,
0:03:44 > 0:03:47and to warm us up, an evocative taste from the past.
0:03:49 > 0:03:52Now, I've heard that before you go on stage to sing,
0:03:52 > 0:03:54- you always have a special drink. - I do.
0:03:54 > 0:03:56Have a look at that.
0:03:56 > 0:03:58- What's this? - What do you think it is?
0:03:59 > 0:04:04It's Horlicks! Oh, Yorkshire in a cup.
0:04:04 > 0:04:05Oh, this brings back memories.
0:04:05 > 0:04:08I'll tell you why this is special
0:04:08 > 0:04:10because when I was a teenager,
0:04:10 > 0:04:13I used to go for peripatetic singing lessons
0:04:13 > 0:04:16in Wath, just outside Sheffield,
0:04:16 > 0:04:18and it required three buses
0:04:18 > 0:04:20to get to this place where I went for my singing lessons,
0:04:20 > 0:04:23but they were free, it was through my local council.
0:04:23 > 0:04:25- That's Yorkshire for you. - Yorkshire.
0:04:25 > 0:04:29And I used to Copelands Caf when I was 16, many years ago,
0:04:29 > 0:04:33and this is what I had, this was like my breakfast - oh, fantastic.
0:04:33 > 0:04:36Well, I hope I don't fall asleep - I used to have this before I went bed.
0:04:36 > 0:04:38Fall asleep in my presence - darling!
0:04:38 > 0:04:42What a silly thing to say! Let's go through into the hall, shall we?
0:04:52 > 0:04:54So, Lesley, you are a real Yorkshire lass.
0:04:54 > 0:04:56You were born in Doncaster.
0:04:56 > 0:04:59Thorpe, just outside Doncaster, in a pit village, yes.
0:04:59 > 0:05:02But Doncaster was the big town on a Saturday
0:05:02 > 0:05:05when we used to come shopping, that was the highlight of the week.
0:05:05 > 0:05:07Were you a big family?
0:05:07 > 0:05:09We were a big family, big extended family,
0:05:09 > 0:05:13and I've got two sisters and I had two fantastic parents.
0:05:13 > 0:05:17Music was very much in the blood on both sides of the family.
0:05:17 > 0:05:22My Granddad Garrett, my dad's dad, had a fantastic dance band
0:05:22 > 0:05:26and then my mum's side were much more classically orientated.
0:05:26 > 0:05:30My granddad was a wonderful pianist and taught all of us
0:05:30 > 0:05:34and we just would have singsongs round the piano all the time,
0:05:34 > 0:05:36you know, we were like the Von Trapps of South Yorkshire,
0:05:36 > 0:05:38it was ridiculous, really,
0:05:38 > 0:05:41and music was the glue that bound us all together.
0:05:41 > 0:05:44My dad had a voice to rival Pavarotti.
0:05:44 > 0:05:47My mum had a really beautiful, clear soprano
0:05:47 > 0:05:51and I was just lucky I got all those genes, basically.
0:05:52 > 0:05:55Tell us about your first memories about food?
0:05:55 > 0:05:56My mum was a very good basic cook.
0:05:56 > 0:05:59There was nothing she couldn't do with mince -
0:05:59 > 0:06:01the varieties of mince we had.
0:06:01 > 0:06:04Dripping featured as well, very large,
0:06:04 > 0:06:09but my dad was quite experimental and he would do all kinds of things
0:06:09 > 0:06:11that nobody else ever heard of
0:06:11 > 0:06:13but the great thing about the food we had
0:06:13 > 0:06:16was that it was almost entirely home grown.
0:06:16 > 0:06:18We used to grow all our own veg,
0:06:18 > 0:06:20we used to gather things from the hedgerows,
0:06:20 > 0:06:24because it was a very rural existence, and we had a pig.
0:06:24 > 0:06:28We always had a pig and we had goats and we had chickens and rabbits...
0:06:28 > 0:06:31- What, all in the garden? - All in the garden, yeah,
0:06:31 > 0:06:33and we kept loads of animals which we did eat.
0:06:33 > 0:06:37My dad didn't tell us we were having rabbit pie at the time, but...
0:06:37 > 0:06:40And he fished, we had fantastic fish always.
0:06:40 > 0:06:46But I think he's most famous probably for his roadkill pies.
0:06:46 > 0:06:48He couldn't pass a corpse on the road
0:06:48 > 0:06:51without stopping to see if it was still warm,
0:06:51 > 0:06:53and if it were, it were in a pie, you know.
0:06:53 > 0:06:58We had fantastic adventures, we were on the side of a little river.
0:06:58 > 0:07:01We'd be making rafts - it was all Swallows And Amazons existence.
0:07:01 > 0:07:02Yeah, absolutely.
0:07:02 > 0:07:06We found a swan once in the winter that was frozen into the ice,
0:07:06 > 0:07:07it was...
0:07:07 > 0:07:10Oh, it was so exciting, this swan was huge - we were only little -
0:07:10 > 0:07:14and I sent my sister and my little cousin home to get a wheelbarrow
0:07:14 > 0:07:18and me and my other sister hacked this swan, it was ever so dangerous.
0:07:18 > 0:07:22- Was it alive?- Well, we thought it might be, cos it was warm,
0:07:22 > 0:07:25and we hacked it out of the ice and we got it on this wheelbarrow,
0:07:25 > 0:07:30these four tiny little girls, and we pushed it half a mile home
0:07:30 > 0:07:33and burst into the living room and shouted to my mum and dad,
0:07:33 > 0:07:36"Come, Mum, Dad, come, we think it's still alive,
0:07:36 > 0:07:38"can we get this swan going again?"
0:07:38 > 0:07:42And we put into in front of the fire and I was rubbing
0:07:42 > 0:07:46its big, great big feet and it was dead as anything
0:07:46 > 0:07:50and me parents knew but they joined in, and then after a while
0:07:50 > 0:07:53they said, "Sweeties, we think it's actually died,"
0:07:53 > 0:07:56and, oh, we were so upset.
0:07:56 > 0:07:58The worst was, it was so cold that winter
0:07:58 > 0:08:01we couldn't dig a hole to bury the damn thing
0:08:01 > 0:08:02so it sat on the wall for ages
0:08:02 > 0:08:05just looking at us with its one eye like this.
0:08:05 > 0:08:06So, what was the favourite?
0:08:06 > 0:08:09Was there a meal that you looked forward to eat,
0:08:09 > 0:08:10that's what your mum was doing today?
0:08:10 > 0:08:13Well, I'll tell you what was a speciality -
0:08:13 > 0:08:15spring onion sandwiches.
0:08:15 > 0:08:18We used to have spring onions with white bread and butter
0:08:18 > 0:08:19in a sandwich. Oh, loved that.
0:08:19 > 0:08:22Do you know, I've just recently, in the last two years,
0:08:22 > 0:08:24fallen in love with spring onions. It's a great flavour...
0:08:24 > 0:08:26- With a bit of cheese. - ..nice and tender.
0:08:26 > 0:08:28Yeah, really young ones, yeah.
0:08:28 > 0:08:31I used to look forward to my dad's risottos,
0:08:31 > 0:08:33cos my dad used to cook prawn risotto,
0:08:33 > 0:08:36which was so like from Mars.
0:08:36 > 0:08:39I'm just intrigued by risotto, because the rice
0:08:39 > 0:08:43that you normally use for risotto is specialised rice.
0:08:43 > 0:08:46Oh, he used pudding rice - he didn't use...
0:08:46 > 0:08:48I don't think he used proper rice, I can't remember.
0:08:48 > 0:08:51It was just delicious and I really looked forward to that.
0:08:51 > 0:08:54I just loved the way you talked about fish
0:08:54 > 0:08:56and that reminds me of something I read.
0:08:56 > 0:08:59Didn't you used to go on holiday to your great-uncle or someone?
0:08:59 > 0:09:03Yes, the uncle that was the baker - great-uncle was a baker -
0:09:03 > 0:09:07he had a kind of wooden, little kind of, I suppose Victorian villa
0:09:07 > 0:09:10on the top of the cliff at Skipsea, near Bridlington.
0:09:10 > 0:09:12Skipsea, I know Skipsea.
0:09:12 > 0:09:14And we went every year and my mum had to paint it
0:09:14 > 0:09:17- and then we could have it for free. - Would she go up a ladder and paint?
0:09:17 > 0:09:19She used to paint the outside of it, she got a lovely tan.
0:09:19 > 0:09:22- But in the meantime... - On the back of her arms.
0:09:22 > 0:09:26On the back of her hand! Me dad would be on the beach, fishing.
0:09:26 > 0:09:28Just always fishing.
0:09:28 > 0:09:30In fact, if you want me very favourite meal
0:09:30 > 0:09:33from when I was little, it would be dabs, straight out the sea.
0:09:33 > 0:09:37I'd run up the cliff, me dad cut steps into this cliff
0:09:37 > 0:09:41and I would run up with this fish, still flapping, sorry...
0:09:41 > 0:09:43if there's any vegetarians watching, you know, still flapping,
0:09:43 > 0:09:46and me mum would bash it on the head and then it would be quick
0:09:46 > 0:09:50and in the pan and we'd eat it within minutes of it being caught
0:09:50 > 0:09:52and the flavour would blow your head off.
0:09:54 > 0:09:58This is Skipsea, where Lesley spent those childhood holidays,
0:09:58 > 0:10:02a bit of coast where it's still a great place to catch fish.
0:10:04 > 0:10:06Andrew Sanderson is one of only six people
0:10:06 > 0:10:09in Yorkshire's East Riding who are licensed to catch fish
0:10:09 > 0:10:13in a way not seen anywhere else on British shores.
0:10:13 > 0:10:16So, Monday morning, we come and put our nets out
0:10:16 > 0:10:20from the low tide mark into the high tide mark, and then,
0:10:20 > 0:10:23when the tide comes in, usually the fish come in with it, if there's
0:10:23 > 0:10:28going to be any, and then we catch fish right up to the high watermark.
0:10:29 > 0:10:32Shore fishing like this is a dying art.
0:10:32 > 0:10:35This type of fishing has been on the go for hundreds of years.
0:10:35 > 0:10:39Before they used nets, they used to use baskets, you know,
0:10:39 > 0:10:41before there was any nylon nets,
0:10:41 > 0:10:46but actually my great-granddad got lost in a fishing boat,
0:10:46 > 0:10:50not far, just off here, actually, and he was doing more or less
0:10:50 > 0:10:52the same job with nets,
0:10:52 > 0:10:55but I suppose it would have been cotton nets.
0:10:55 > 0:10:59It's a treat to see the old ways surviving against the odds,
0:10:59 > 0:11:02and the rewards are clearly worth the hard graft.
0:11:02 > 0:11:09Today, we've caught 11 sea trout and five sea bass.
0:11:10 > 0:11:14It doesn't get any better than this, this is first class,
0:11:14 > 0:11:16straight out of the sea, straight into ice.
0:11:17 > 0:11:22Then straight to the shop in Bridlington, run by his wife, Karen.
0:11:23 > 0:11:26Here, every day is full of surprises!
0:11:26 > 0:11:30He can catch wild sea bass, he catches skate, codlin,
0:11:30 > 0:11:33dover soles, turbot - all types of species -
0:11:33 > 0:11:36but you can never know what you're going to get
0:11:36 > 0:11:39so you have to come with an open mind to our shop.
0:11:39 > 0:11:42If you've got a recipe, we can guarantee we won't have the fish,
0:11:42 > 0:11:45but come with an open mind to see what we've actually got that day.
0:11:48 > 0:11:51Bridlington's fisher-folk have moved with the times.
0:11:51 > 0:11:54They used to be after cod and haddock.
0:11:54 > 0:11:58These days, they specialise in shellfish and crustaceans,
0:11:58 > 0:12:01and Bridlington has become the UK's most important port
0:12:01 > 0:12:04for lobster landings, closely followed by crab.
0:12:06 > 0:12:09And that is something to shout about.
0:12:12 > 0:12:17Come this way to Bridlington Bay, the seafood festival is on today.
0:12:17 > 0:12:19Hip, hip, hooray!
0:12:21 > 0:12:24Bridlington's Fish Festival is a day for celebrating the catch.
0:12:26 > 0:12:29I daresay you can pick up some of those fruits of the sea
0:12:29 > 0:12:31here in Doncaster's indoor food markets.
0:12:33 > 0:12:35'Listening to Lesley's tales of family food
0:12:35 > 0:12:39'and what her parents used to cook has given me lots of ideas.'
0:12:39 > 0:12:41Excuse me, sir, can I have a couple of bunches of spring onions?
0:12:41 > 0:12:45- Course you can, young man. - They look good, eh?- Fantastic.
0:12:45 > 0:12:49'For my first dish, I want to create a taste of nostalgia for Lesley.'
0:12:49 > 0:12:52You're all aglow, that sun's almost out -
0:12:52 > 0:12:55this I think is why they call it sunny Donny, eh?
0:12:55 > 0:12:57It won't last.
0:12:57 > 0:12:59- So, here we are, Doncaster market... - Yeah.
0:12:59 > 0:13:03- Saturday mornings you used to come with your sisters...- That's right.
0:13:03 > 0:13:05..and your dad and go buying stuff for your mum to cook.
0:13:05 > 0:13:07Treat of the week, absolutely, yep.
0:13:07 > 0:13:11- How long since you've been here? - Oh, must be 20 years, actually.
0:13:11 > 0:13:14- Good lord.- I know, shocking, in't it? - It's fantastic.
0:13:14 > 0:13:17So here's a great opportunity. What I want you to do, I want you
0:13:17 > 0:13:21to walk in there, just go and browse around, and in the meantime
0:13:21 > 0:13:25I'm going to cook a nostalgic dish just for Lesley Garrett.
0:13:25 > 0:13:29- Oh, can't wait.!- Go on, off you go, you go and enjoy. Have a nice time.
0:13:31 > 0:13:33We've set up our kitchen in a quiet spot
0:13:33 > 0:13:37of the magnificent Corn Exchange in the middle of the market.
0:13:38 > 0:13:40Now, I was gobsmacked when I heard
0:13:40 > 0:13:44that Lesley's dad cooked her risotto all those years ago.
0:13:44 > 0:13:46The man was a genius, a pioneer,
0:13:46 > 0:13:48we'd never heard of risotto in this part of the world
0:13:48 > 0:13:52and I'm chuffed to bits cos I'm going to cook a risotto for Lesley
0:13:52 > 0:13:55and I've got some lovely mussels from here in the fish market, fantastic.
0:13:55 > 0:13:57Just make sure they're nice and fresh,
0:13:57 > 0:14:00make sure they're not open and just make sure those beards come off,
0:14:00 > 0:14:03they come off quite easily, we don't want that.
0:14:03 > 0:14:05These are all cleaned here.
0:14:05 > 0:14:08So what I'm going to do is open those up straight off.
0:14:08 > 0:14:09Put them into a nice warm pan.
0:14:14 > 0:14:17And I'm going to put some white wine in there...
0:14:17 > 0:14:20carefully measure a glass full.
0:14:20 > 0:14:21That looks careful enough.
0:14:21 > 0:14:24Lid on to get them all opened
0:14:24 > 0:14:28and whilst that lid's on, let me just chop a shallot.
0:14:32 > 0:14:34Okey-dokey, let's put that in there.
0:14:34 > 0:14:37And we'll leave those now just to open up,
0:14:37 > 0:14:40make sure they are all open and make sure you get that lovely mussel meat
0:14:40 > 0:14:44and great flavour, but what we really want out there is the stock,
0:14:44 > 0:14:47so that's white wine and the mussel juice - makes me salivate already.
0:14:54 > 0:14:57Oh, I can't believe this is still here,
0:14:57 > 0:14:59this is where I used to come when I was a little kid.
0:14:59 > 0:15:02- It's marvellous, hello. - Good morning. You all right?
0:15:02 > 0:15:05- Were you here all those years ago? - Well, I started 1971.
0:15:05 > 0:15:07Yes, it was '60s and '70s I used to come.
0:15:07 > 0:15:10We done the stall behind this one when you...
0:15:10 > 0:15:12- Oh, behind there. - You might recognise it...
0:15:12 > 0:15:14Right. I remember that stall. Have you got pictures?
0:15:14 > 0:15:17- Oh, fantastic. - That's 1976.
0:15:17 > 0:15:21This is just how I remember it with all the carcases hanging up.
0:15:21 > 0:15:24All the rabbits and the hares and the pheasants...
0:15:24 > 0:15:28Oh, that's fabulous, that's just... Is that you?
0:15:28 > 0:15:30- That's me. - LESLEY LAUGHS
0:15:30 > 0:15:34- Got a little bit more hair there. - I had more hair and less body.
0:15:34 > 0:15:36More hair, less body, but this is wonderful,
0:15:36 > 0:15:39Apart from the fact there isn't the stone bench.
0:15:39 > 0:15:41- We had a sort of stone thing here. - That's right, yeah.
0:15:41 > 0:15:44And we could climb up, me and my sisters, and all these little
0:15:44 > 0:15:47things were on the front, you know, little dishes with crab cakes
0:15:47 > 0:15:51and whelks - I didn't like the whelks, they were too chewy.
0:15:51 > 0:15:54So, will you let me try one of your dishes?
0:15:54 > 0:15:57- Just help yourself.- I would love to try the prawns again
0:15:57 > 0:15:59because these, I remember, these were six pence.
0:15:59 > 0:16:03- Six pence, yeah.- And we would definitely have salt and pepper.
0:16:03 > 0:16:08And vinegar... ha-ha! Oh, white pepper, absolutely.
0:16:08 > 0:16:09Yes, and black pepper.
0:16:09 > 0:16:13No, it has to be white, and we put loads of vinegar on.
0:16:16 > 0:16:18Oh... I never thought I would be doing this again,
0:16:18 > 0:16:20this is just brilliant.
0:16:22 > 0:16:24Lesley tells me she loves spring onions
0:16:24 > 0:16:26and so do I, so instead of putting
0:16:26 > 0:16:29shallots or onions into the actual risotto,
0:16:29 > 0:16:31I'm going to put some spring onions in there.
0:16:31 > 0:16:35I really think this will bring back great memories for Lesley.
0:16:35 > 0:16:41I'm going to put some of those on a plate here and keep them
0:16:41 > 0:16:44from the back end, so I'm going to use some to cook with the rice
0:16:44 > 0:16:46but some just for garnish on top.
0:16:46 > 0:16:48So nicely shredded, choose the nice ones.
0:16:48 > 0:16:50And let's have a quick look.
0:16:53 > 0:16:55Right, they look pretty good now, so...
0:16:55 > 0:16:58Next thing we do, we're going to strain that.
0:16:58 > 0:17:00It's most important that we keep the liquor,
0:17:00 > 0:17:03that for me is a real big secret of this dish.
0:17:03 > 0:17:05And put them in there, just...
0:17:07 > 0:17:08..to cool down for a minute.
0:17:08 > 0:17:10That's grand, so we don't need that any more.
0:17:10 > 0:17:13I'm going to put my chicken stock into here.
0:17:17 > 0:17:18I'm going to mix it now.
0:17:18 > 0:17:22Just look at that wonderful juice there, bags of flavour.
0:17:24 > 0:17:26Just bring that up to the boil, that's lovely.
0:17:34 > 0:17:37Oh...wouldn't have seen that when I was a kid.
0:17:42 > 0:17:44It was seriously wonderful growing up in South Yorkshire
0:17:44 > 0:17:47because the people were so resourceful.
0:17:47 > 0:17:49You know, you could make a meal out of anything.
0:17:51 > 0:17:52And very often did.
0:17:52 > 0:17:58And there was no cut of meat that was too small or, you know,
0:17:58 > 0:18:01too cheap, that you couldn't make a decent meal out of
0:18:01 > 0:18:04and of course you always had Yorkshire pudding to fall back on
0:18:04 > 0:18:07because you put, you know, Yorkshire pudding round something
0:18:07 > 0:18:10and it's instantly fabulous. Er, and foraging.
0:18:10 > 0:18:12We used to just go and we'd pick hops from the hedgerow
0:18:12 > 0:18:14and make our own beer.
0:18:14 > 0:18:21We'd gather hay from the hedgerow to feed the rabbits, to feed the goats.
0:18:21 > 0:18:25We'd collect all the berries that we could find and we'd bottle them
0:18:25 > 0:18:28and have them in the wintertime for vitamin C
0:18:28 > 0:18:31and it was a wonderful natural life
0:18:31 > 0:18:35and this market was at the heart of it, really.
0:18:39 > 0:18:42So, normally to make a risotto, you'd use an olive oil
0:18:42 > 0:18:45but I'm not going to use that, I'm going to use some local oil,
0:18:45 > 0:18:47some rapeseed oil - it gives it a lovely colour,
0:18:47 > 0:18:50I'm also going to put in there a little bit of butter.
0:18:51 > 0:18:55Just give that a swirl round and then the spring onions go in there,
0:18:55 > 0:19:01soften them up, and then we'll put in our Italian risotto rice.
0:19:04 > 0:19:07That's probably enough for us today.
0:19:07 > 0:19:09Just look at the colour there already and the smell.
0:19:11 > 0:19:13So you can hear now, it's starting to cook a little bit
0:19:13 > 0:19:16so we don't cook it too quickly and we don't want it to colour,
0:19:16 > 0:19:19so let's add now a ladle full of stock.
0:19:21 > 0:19:23Look at that, you can hear it already.
0:19:25 > 0:19:27Chicken stock, which I love,
0:19:27 > 0:19:30and then that mussel stock which was mixed with it.
0:19:30 > 0:19:33Get all the bits from the edge so they don't burn
0:19:33 > 0:19:36and then just leave that to gently cook away.
0:19:40 > 0:19:43Oh, come over here, this is Wilkinson's, the sausage shop.
0:19:43 > 0:19:46I remember this. This was wonderful. Hello...
0:19:46 > 0:19:49- Hello. - Oh, what are you doing to that lamb?
0:19:49 > 0:19:51Well, we're getting it ready for sale.
0:19:51 > 0:19:54Are you? Fantastic. Is this a local lamb?
0:19:54 > 0:19:57It is a local lamb, yeah. All our meat is from Yorkshire - yeah.
0:19:57 > 0:20:00Yeah, I remember it always was. What are you doing now?
0:20:00 > 0:20:01This is the breast of lamb.
0:20:01 > 0:20:02Right...
0:20:02 > 0:20:05Ah, that's something I used to eat a lot of,
0:20:05 > 0:20:08breast of lamb, cos that was quite a cheap cut, wasn't it?
0:20:08 > 0:20:10Yeah, still the cheapest cut.
0:20:10 > 0:20:11And you used to roll it?
0:20:11 > 0:20:13You can do anything with 'em, yeah.
0:20:13 > 0:20:15Nice slow-cooked.
0:20:15 > 0:20:18Slow-cooked, yes, really nice, yeah.
0:20:18 > 0:20:20Fantastic to see proper butchering going on.
0:20:20 > 0:20:22Yeah, yeah, craft butchery.
0:20:22 > 0:20:26- Exactly. Well, it's a dying skill, isn't it?- It is...
0:20:26 > 0:20:28Well, we're third generation, I'm a third generation
0:20:28 > 0:20:31so I've got me dad and me granddad to teach me.
0:20:31 > 0:20:34Have you then been on this market then for three generations?
0:20:34 > 0:20:36Since 1954. Yeah.
0:20:36 > 0:20:39Before I was born actually, then, that's amazing.
0:20:39 > 0:20:42- Not much happened before I was born! - A long time, yeah.
0:20:44 > 0:20:47All we need to do now is just pick these.
0:20:49 > 0:20:52I would have asked Lesley, but she's done her nails up
0:20:52 > 0:20:54and I don't want her nails to get dirty.
0:20:54 > 0:20:56So there we go.
0:20:57 > 0:20:59My risotto is almost ready.
0:21:01 > 0:21:04I lightly cooked two pints of mussels in white wine,
0:21:04 > 0:21:08adding a chopped shallot, until the mussels opened ready to strain.
0:21:08 > 0:21:12I mixed the white wine liquor with chicken stock and kept it warm.
0:21:12 > 0:21:16I softened shredded spring onions in rapeseed oil and butter,
0:21:16 > 0:21:17then added the risotto rice.
0:21:19 > 0:21:23After a minute or two, I started adding the stock by the ladleful.
0:21:24 > 0:21:27Meanwhile, the mussels have cooled enough
0:21:27 > 0:21:29to remove from their shells.
0:21:29 > 0:21:32- You know your dad used to make you a prawn risotto?- Yes.
0:21:32 > 0:21:35I'm doing a mussel risotto with spring onion.
0:21:35 > 0:21:38Oh, fantastic. I love mussels.
0:21:38 > 0:21:40There is an art to cooking this.
0:21:40 > 0:21:42Make sure that the liquor is all absorbed in there
0:21:42 > 0:21:45- and get that really nice texture. - That's the tricky bit, isn't it?
0:21:45 > 0:21:48- Yeah. - So I'm going to take half of these.
0:21:48 > 0:21:50- Are you a pepper, spicy person? - Yes.
0:21:50 > 0:21:53- Oh, good, OK. - Yes, I like a little bit of spice.
0:21:53 > 0:21:55- Squirt of lemon juice.- Right.
0:21:57 > 0:22:00And then we are going to put that back into the risotto
0:22:00 > 0:22:03so it gives it bags of flavour already.
0:22:03 > 0:22:05Look at the colour that you get suddenly
0:22:05 > 0:22:08and then we get kept the whole mussels as well.
0:22:08 > 0:22:11- Are they mussels you bought here in the market?- Absolutely, yes.
0:22:11 > 0:22:14Do you know I have just found out something about this market,
0:22:14 > 0:22:16Brian, that I didn't know, while you taste it.
0:22:16 > 0:22:18This building, The Corn Exchange, was originally
0:22:18 > 0:22:22devised as a concert hall, and that Nellie Melba has sung here.
0:22:22 > 0:22:25- No.- Yeah, Dame Nellie Melba and Clara Butt,
0:22:25 > 0:22:27Dame Clara Butt has sung here
0:22:27 > 0:22:31and Edward Elgar conducted the LSO here in 1909.
0:22:31 > 0:22:34- How about that?- So you'll have to come and do a concert here
0:22:34 > 0:22:36at some stage, so they can all say,
0:22:36 > 0:22:38not only did they come, so did Lesley Garrett.
0:22:38 > 0:22:41- It's asking for it, in't it? - So, look at that now.
0:22:43 > 0:22:46- Are you feeling hungry, lass? - Starving.
0:22:46 > 0:22:48- Just a couple of these mussels.- Yes.
0:22:51 > 0:22:53Mussel risotto in the West Riding.
0:22:53 > 0:22:56Made with fresh ingredients from Yorkshire's larder,
0:22:56 > 0:22:59showcased here in Doncaster's indoor markets.
0:23:00 > 0:23:02There you are, lass, get yourself a spoon and fork.
0:23:02 > 0:23:04But this is just...fantastic.
0:23:06 > 0:23:07Dig in, it will be lovely and hot.
0:23:07 > 0:23:09I'll have a fat mussel.
0:23:11 > 0:23:15Mmm, lovely. That's fantastic.
0:23:15 > 0:23:18Mmm, oh, me dad would be proud.
0:23:18 > 0:23:20That's what I wanted to know. Would your dad have liked that?
0:23:20 > 0:23:22Me dad would have loved that.
0:23:22 > 0:23:25Mmm, sorry I'm not talking much. It's just great.
0:23:25 > 0:23:27It's really, really special.
0:23:32 > 0:23:36Singers like Lesley must look after their throats and stay healthy,
0:23:36 > 0:23:40and one of the old remedies for coughs and colds was liquorice.
0:23:40 > 0:23:43For centuries, it was grown in Pontefract,
0:23:43 > 0:23:4520 miles north of Doncaster.
0:23:46 > 0:23:50I used to chew liquorice roots as a lad for their sweetness
0:23:50 > 0:23:53Even the great Sir John Betjeman was a fan,
0:23:53 > 0:23:57and wrote a poem called The Liquorice Fields At Pontefract!
0:23:58 > 0:24:02Now, liquorice growing is making a comeback, and Heather Copley
0:24:02 > 0:24:07is going to show me how to harvest it and use it in cooking.
0:24:07 > 0:24:11So, why do you think liquorice and Pontefract got together
0:24:11 > 0:24:15and when was it really at its heyday in modern times?
0:24:15 > 0:24:19It was brought back a long, long time ago by the Benedictine monks
0:24:19 > 0:24:23to the castle at Pontefract and they brought it back
0:24:23 > 0:24:24for medical purposes.
0:24:24 > 0:24:28However, the soil type around here is quite sandy and quite deep,
0:24:28 > 0:24:31free from stones, so that's how they ended up growing it
0:24:31 > 0:24:32and it took hold.
0:24:32 > 0:24:35Because then there came a time in history when there was a decline.
0:24:35 > 0:24:37When was that happening?
0:24:37 > 0:24:39After the Second World War,
0:24:39 > 0:24:41when they sort of got a taste for chocolate.
0:24:46 > 0:24:51So what made you say, let's have a go at reintroducing liquorice?
0:24:51 > 0:24:54Well, realistically, a lot of our customers come in
0:24:54 > 0:24:56and they are lovely and they reminisce about liquorice
0:24:56 > 0:24:59and how they used to chew the old liquorice, so we thought, well,
0:24:59 > 0:25:02there's none grown around here and I thought if we don't take
0:25:02 > 0:25:05the gauntlet up, a lot of these stories are going to be lost.
0:25:05 > 0:25:08Is it a long process to grow liquorice?
0:25:08 > 0:25:09Well, it has been for us.
0:25:09 > 0:25:14The first time we planted it, a construction gentlemen
0:25:14 > 0:25:17managed to dig it up by accident, and then we've grown it
0:25:17 > 0:25:20in the location that we are going to show you later
0:25:20 > 0:25:22and the rabbits ate it.
0:25:22 > 0:25:25So you'd come out in the morning and, literally,
0:25:25 > 0:25:28they had all just been dug up, the whole plant,
0:25:28 > 0:25:31so it has taken a few years longer but we are in three now,
0:25:31 > 0:25:36after we electrified the site so that the rabbits couldn't get in.
0:25:36 > 0:25:39- Protected it by electrification. - Protect, yes, yes, OK.
0:25:39 > 0:25:43And now it has taken enough that we can actually dig some up
0:25:43 > 0:25:47and next year we'll do a proper harvest, which we'll invite
0:25:47 > 0:25:50the public to see, because so many people are desperate to see it.
0:25:50 > 0:25:53I mean, realistically, it won't be at its maximum height
0:25:53 > 0:25:56until it hits year seven, but I couldn't wait any longer
0:25:56 > 0:25:58to start having a look at what was there.
0:25:59 > 0:26:03Heather's applied for "product of designated origin" status
0:26:03 > 0:26:06so her Pontefract-grown liquorice would stand proud next to
0:26:06 > 0:26:10other local delicacies like Yorkshire's forced rhubarb
0:26:10 > 0:26:14and Wensleydale cheese, produced only in the place of their name.
0:26:16 > 0:26:18So, this is our liquorice garth.
0:26:18 > 0:26:20- OK, so I've never done this before. - All right.
0:26:20 > 0:26:23- Tell me what I'm going to do? - OK, so just dig in as normal
0:26:23 > 0:26:26but hopefully, as you lift it up, you should hopefully feel a root,
0:26:26 > 0:26:29you'll feel almost like a cably type thing and I'll look...
0:26:29 > 0:26:31so just gently.
0:26:31 > 0:26:34All right, so I don't want to go deeper or nearer the plant.
0:26:34 > 0:26:36It's like prospecting for gold, in't it?
0:26:36 > 0:26:38It is... It's exciting when you find it, I promise.
0:26:38 > 0:26:41Yeah, I'm glad I volunteered for this job.
0:26:41 > 0:26:45It is good northern muck, in't it? It's a great colour.
0:26:47 > 0:26:53Let me come round you here, right, so I'll have a little dig here, then.
0:26:59 > 0:27:02Oh, wait a minute, what's that there? Oh, what's that there?
0:27:02 > 0:27:03There it is, look.
0:27:03 > 0:27:06- That's it.- Oh, that's great, oh, look at that, oh, wow.
0:27:06 > 0:27:07That's big, that one.
0:27:07 > 0:27:10It's quite incredible. Just look, it looks...
0:27:12 > 0:27:13There we go.
0:27:13 > 0:27:16Seems an awful lot of dirt on that.
0:27:16 > 0:27:18You'll be fine, it's good Yorkshire dirt.
0:27:22 > 0:27:25That is the real... Oh...
0:27:25 > 0:27:27That is the real liquorice flavour.
0:27:28 > 0:27:31Does remind me of when I was a lad, going to school,
0:27:31 > 0:27:35- sucking the top inch. - So, passes the test, then?
0:27:35 > 0:27:37Absolutely... I'm gobsmacked, I really...
0:27:37 > 0:27:40Sorry, but I didn't think that was going to work out quite like it has
0:27:40 > 0:27:43- but that's... - Let's keep going.
0:27:43 > 0:27:44Exactly.
0:27:46 > 0:27:47Hey, there we go.
0:27:47 > 0:27:49Whey, just look at that!
0:27:50 > 0:27:54'To preserve that interesting aniseedy flavouring,
0:27:54 > 0:27:57'the pieces of root are dried for six months.'
0:27:57 > 0:27:58This is how I remember it.
0:27:58 > 0:28:00And this is what we import today.
0:28:00 > 0:28:03The wooden sticks, which are very dry.
0:28:03 > 0:28:06Literally are like twigs, but you do get the taste, it just takes
0:28:06 > 0:28:09a wee bit, well, a lot longer than it did out of the fresh one.
0:28:09 > 0:28:11To be able to cook with it,
0:28:11 > 0:28:13the liquorice sticks are ground into powder.
0:28:14 > 0:28:17Actually, it is coming, it's getting there
0:28:17 > 0:28:21and it is getting bigger the whole time and it is a good flavour.
0:28:21 > 0:28:24It is, but I think you need to sort of marinate it almost.
0:28:24 > 0:28:28It needs something to go along with, to intensify.
0:28:28 > 0:28:31- So we use a treacle. - Right. So what's that?
0:28:31 > 0:28:34- So this is basically the two together.- Oh, of course.
0:28:34 > 0:28:38So what kind of things do you cook with this kind of mixture here?
0:28:38 > 0:28:41Well, I personally think that the whole liquorice goes
0:28:41 > 0:28:44really well with your dark meat, so your venison, duck -
0:28:44 > 0:28:48any game-related products works really well.
0:28:48 > 0:28:50And today I was going to do it with some venison,
0:28:50 > 0:28:52some locally farmed venison.
0:28:52 > 0:28:53OK.
0:28:53 > 0:28:58Got some pre-marinated we did this morning, same joint, same cut.
0:28:58 > 0:29:01Smells good, and I do love the smell of butter.
0:29:01 > 0:29:03- I like using butter. - So, nice and hot.
0:29:03 > 0:29:06Yep, and literally just as you would do...
0:29:06 > 0:29:08just as you like your steak.
0:29:09 > 0:29:10That looks lovely.
0:29:10 > 0:29:14- Looks all right, doesn't it?- It does, it's got a really nice colour.
0:29:14 > 0:29:16OK, I think those are ready now
0:29:16 > 0:29:20so I just pop those to one side to rest.
0:29:20 > 0:29:22Lovely.
0:29:22 > 0:29:26'Heather's prepared a tasty sauce made from blackberries,
0:29:26 > 0:29:27'red-wine stock and honey.'
0:29:27 > 0:29:29The green and red looks good, doesn't it?
0:29:29 > 0:29:32- They do, that looks delicious. - Smells nice.
0:29:33 > 0:29:34Voila.
0:29:34 > 0:29:36Perfect.
0:29:36 > 0:29:38There we go, now I'm trembling with trepidation.
0:29:38 > 0:29:41I can't wait, I can't wait, I can't wait.
0:29:43 > 0:29:46You haven't got a knife and fork in your hand, either.
0:29:46 > 0:29:47I'm waiting to see...
0:29:53 > 0:29:58What I like about it is that it has got a simple sweetness,
0:29:58 > 0:30:00but it's not too sweet.
0:30:02 > 0:30:06It doesn't actually take away from the taste of the venison.
0:30:06 > 0:30:07The meat, yep.
0:30:07 > 0:30:11The liquorice gives a lovely colour, a great smell,
0:30:11 > 0:30:14great flavour, and you've got a hit there, girl.
0:30:14 > 0:30:16Good, thank you. Phew!
0:30:18 > 0:30:21There's nothing like a taste or smell of food
0:30:21 > 0:30:24to transport you to another time and place.
0:30:24 > 0:30:27Even better, to revisit that place
0:30:27 > 0:30:30and cook something that chimes with those memories.
0:30:30 > 0:30:33We're taking Lesley back to Thorne
0:30:33 > 0:30:35and the family home she was raised in.
0:30:35 > 0:30:37And I'm going to cook a tribute to Lesley,
0:30:37 > 0:30:40inspired by her stories of childhood.
0:30:41 > 0:30:46Oh, Brian. I can't believe this, I can't believe I'm here.
0:30:46 > 0:30:47This is incredible.
0:30:48 > 0:30:52This was...this was paradise to me, this place.
0:30:52 > 0:30:55Just over...over this hedgerow here,
0:30:55 > 0:30:58there's the most wonderful children's playground,
0:30:58 > 0:31:01there are reed beds and there's a river
0:31:01 > 0:31:05and we just had this fantastic Swallows And Amazons existence
0:31:05 > 0:31:08because we were just chucked out to play.
0:31:08 > 0:31:10Mum said, "Out you go to play,"
0:31:10 > 0:31:12and that would be it, we'd be out all day,
0:31:12 > 0:31:15there are fields up there that we just got lost in for the whole day.
0:31:15 > 0:31:18And we'd only come back when we were hungry, you know.
0:31:18 > 0:31:20And then this house, this house is...
0:31:20 > 0:31:24All my childhood memories are in this house.
0:31:24 > 0:31:26And how many years did you spend here?
0:31:26 > 0:31:29- I was here until I was 14.- Right.
0:31:29 > 0:31:34When I was 14, I came straight here from my grandma's council house
0:31:34 > 0:31:38where I was born, and then I saw both of my sisters born here.
0:31:38 > 0:31:41They were born in that bedroom. It was amazing.
0:31:41 > 0:31:45I went to bed one night and the next morning I'd got a sister.
0:31:45 > 0:31:47- it was just like magic. - And then it happened again.
0:31:47 > 0:31:49It did, how funny is that - two!
0:31:49 > 0:31:53So now is a perfect opportunity for you to go in there,
0:31:53 > 0:31:57relive some of those wonderful memories, share some with us,
0:31:57 > 0:32:00- some you might not.- Oh, I'm scared. - No, you'll be grand...
0:32:00 > 0:32:04Just go and enjoy and in the meantime I'm going to cook
0:32:04 > 0:32:05a little tribute meal for you.
0:32:05 > 0:32:08Little things that mean something in your life,
0:32:08 > 0:32:10- this part of the world.- Yeah.
0:32:10 > 0:32:14But the main thing is you just go in there and enjoy yourself.
0:32:14 > 0:32:16- Good luck.- All right.
0:32:16 > 0:32:18Oh, dear, here we go.
0:32:27 > 0:32:31Oh, my goodness, this was all one.
0:32:31 > 0:32:37This fence wasn't here because this is now two houses
0:32:37 > 0:32:41and when we had it, it was all one house.
0:32:41 > 0:32:46Dad had knocked them together, so this fence wasn't here
0:32:46 > 0:32:50but there were two lawns, just like this, just like this.
0:32:55 > 0:32:58And those fruit trees, I think are our fruit trees
0:32:58 > 0:33:02because there was a wooden archway down to the orchard
0:33:02 > 0:33:04and there was a shed over there with the goats.
0:33:04 > 0:33:08We used to keep the goats and some of the hens down there.
0:33:09 > 0:33:15And we had a vegetable garden, which appears to still be here.
0:33:15 > 0:33:17Oh, goodness. Can we get through?
0:33:17 > 0:33:19Let's have a look. Sorry!
0:33:21 > 0:33:26Oh, I can't believe this - this is exactly how it was.
0:33:26 > 0:33:32This is like stepping back in time. This is extraordinary.
0:33:32 > 0:33:34We've got to have little look down here, come on.
0:33:36 > 0:33:38This is just where we had our...
0:33:38 > 0:33:42there was some canes and we had raspberries and we had...
0:33:42 > 0:33:44Over there was a big blackcurrant bush
0:33:44 > 0:33:46and we used to gather all these blackcurrants
0:33:46 > 0:33:49and eat half of 'em and bottle the rest, me mum would,
0:33:49 > 0:33:51and store them in the big cupboard,
0:33:51 > 0:33:54and over there, in that tree, I had...
0:33:54 > 0:33:55We had pigeons.
0:33:55 > 0:33:58I had a pigeon loft and we used to have pigeon eggs
0:33:58 > 0:34:01and me dad used to race the pigeons as well,
0:34:01 > 0:34:04I've remembered we used to do that. Oh, my goodness!
0:34:05 > 0:34:08Oh! Turn round.
0:34:08 > 0:34:11This is me dad's shed.
0:34:11 > 0:34:15This is the rabbit shed. It's still the same.
0:34:15 > 0:34:17This is the rabbit shed.
0:34:17 > 0:34:19Can we go and have a look? This is...
0:34:23 > 0:34:26I remember sitting on this shed roof.
0:34:26 > 0:34:28I remember everything about this.
0:34:28 > 0:34:30This is incredible.
0:34:40 > 0:34:41This is just incredible.
0:34:44 > 0:34:47This is very strange because it's so like it was.
0:34:48 > 0:34:50It's so like it was.
0:35:00 > 0:35:04Now, my tribute dish for Lesley Garrett all revolves round
0:35:04 > 0:35:06this space that we are in, the back garden, the fields,
0:35:06 > 0:35:09the allotment, and everything that just grew round here.
0:35:09 > 0:35:11I've got a fillet of pork,
0:35:11 > 0:35:14that's in honour of the pigs that they used to keep, and then I've got
0:35:14 > 0:35:18some apples which were growing, just come off that tree just over there.
0:35:18 > 0:35:22And I'm going to make a little chutney because Lesley's mum
0:35:22 > 0:35:24used to preserve everything and bottle everything.
0:35:24 > 0:35:28Pan on, nice and hot, bit of local rapeseed oil.
0:35:28 > 0:35:32Let's take the pork, and we should hear it sizzle.
0:35:32 > 0:35:33SIZZLING
0:35:33 > 0:35:38Caramelise the outside so it's nice and tasty and a lovely colour.
0:35:38 > 0:35:40Bit of salt and pepper.
0:35:41 > 0:35:44Whilst that's happening, take one of these delicious apples.
0:35:44 > 0:35:48I'm not quite sure what kind of apple it is, sort of like a Bramley,
0:35:48 > 0:35:51but not quite, but it tastes lovely - I've had a taste already.
0:35:51 > 0:35:54So what I'm going to do is just take off the bottom there,
0:35:54 > 0:35:57just shave it off so that it will stand nicely
0:35:57 > 0:35:59and then we're going to roast that.
0:36:01 > 0:36:05So you can see now I've got a lovely colour on the pork.
0:36:05 > 0:36:07So take that out, I'm just going to roast it
0:36:07 > 0:36:11in a hot oven for about 12 minutes, I would think.
0:36:15 > 0:36:19Well, this has changed considerably.
0:36:19 > 0:36:23This is now a kitchen, but it was our sitting room, I remember.
0:36:24 > 0:36:26There was a fireplace there that my dad built,
0:36:26 > 0:36:31brick fire place with a Parkray stove, I think,
0:36:31 > 0:36:34and a wonderful oak mantelpiece he built,
0:36:34 > 0:36:38and my mum had decorated this in such a modern way,
0:36:38 > 0:36:41she was very modern with her taste, Mum, way ahead of her time.
0:36:44 > 0:36:48It's very comforting, actually, being in here,
0:36:48 > 0:36:51even though it's completely different, it's...
0:36:51 > 0:36:55I feel very secure because I was very happy here.
0:36:55 > 0:36:56It's lovely.
0:37:00 > 0:37:04Just want to get a nice little colour on there - little pan -
0:37:04 > 0:37:06so it looks really, really nice.
0:37:06 > 0:37:13In the meantime, I want to grate some apple to go into my tomato chutney.
0:37:13 > 0:37:16Don't need to peel them, just mind your fingers.
0:37:16 > 0:37:19Have a quick look at these, I think these are ready to go.
0:37:19 > 0:37:22Yeah, oh, look at those, they look lovely, huh?
0:37:24 > 0:37:25Put the apples...
0:37:28 > 0:37:31..get them roasting together, lots of flavour there.
0:37:31 > 0:37:34I'm combining oil, cider vinegar
0:37:34 > 0:37:40and a squeeze of honey over a medium heat, then adding the grated apple.
0:37:41 > 0:37:44OK, so I'm going to put lots of other flavours in there.
0:37:44 > 0:37:49Fresh ginger. So then over here I've got some chilli.
0:37:49 > 0:37:52Now, Lesley says she likes things spicy.
0:37:52 > 0:37:56That little flash of red will make it look lovely, to start with,
0:37:56 > 0:37:57then we get the tomatoes in
0:37:57 > 0:38:00and because we've got those seeds in there,
0:38:00 > 0:38:02it will make it quite spikey, will that.
0:38:02 > 0:38:04Then some shallot.
0:38:09 > 0:38:13And now we'll put some garlic in, and in goes the garlic.
0:38:13 > 0:38:15It's smelling fantastic.
0:38:15 > 0:38:17That's looking brill.
0:38:19 > 0:38:24'I'm adding chopped, deseeded tomatoes, tomato puree...'
0:38:24 > 0:38:26That's brill.
0:38:26 > 0:38:27'..and seasoning.'
0:38:29 > 0:38:33The hot chutney should then simmer, to boil away the excess moisture.
0:38:39 > 0:38:43Oh, my goodness, this was my bedroom - me and my sisters.
0:38:43 > 0:38:49We had three little bunk beds here that my dad built for us
0:38:49 > 0:38:53and, yeah, this was an amazing room.
0:38:53 > 0:38:58I used to get the sunsets coming through the window here.
0:39:00 > 0:39:03And we had eventually a bathroom, just round here,
0:39:03 > 0:39:06which I think perhaps still is a bathroom
0:39:06 > 0:39:10but for years we didn't have a bathroom, we had an outside loo,
0:39:10 > 0:39:13and we had a tin bath in front of the fire,
0:39:13 > 0:39:17and then my dad and my mum, as well, cos she was just as good,
0:39:17 > 0:39:20they really went to town with DIY.
0:39:20 > 0:39:25Slowly, they did the place up and we got mod cons...
0:39:26 > 0:39:29..like, you know, a flush toilet!
0:39:29 > 0:39:32Oh, I'd go anywhere for a flush toilet!
0:39:32 > 0:39:36And we had central heating finally, and so, you know,
0:39:36 > 0:39:39there stopped being frost on the inside of the windows,
0:39:39 > 0:39:41which was nice.
0:39:41 > 0:39:46But it was brilliant, it was idyllic, it was paradise,
0:39:46 > 0:39:47it really was.
0:39:51 > 0:39:53It's crunch time in my garden kitchen.
0:39:53 > 0:39:57I seasoned a pork fillet, caramelised it in rapeseed oil,
0:39:57 > 0:39:59and roasted it for 12 minutes.
0:40:02 > 0:40:05I griddled garden apple halves, and roasted them.
0:40:07 > 0:40:12For my chutney, I heated oil, cider vinegar and honey,
0:40:12 > 0:40:16and added grated apple with fresh ginger,
0:40:16 > 0:40:18half a chilli,
0:40:18 > 0:40:22a chopped shallot and a garlic clove.
0:40:22 > 0:40:27Finally, I added fresh tomatoes, tomato puree, and seasoning.
0:40:28 > 0:40:29How was that?
0:40:29 > 0:40:33It's just been mind-blowing coming back here, it really has.
0:40:33 > 0:40:35I've loved it, I've loved every minute of it.
0:40:35 > 0:40:38Do you know, I thought I was going to get really upset
0:40:38 > 0:40:41because it's so different, but it's been done with such love
0:40:41 > 0:40:46- and such care, that's made it ever so much better.- That's nice.
0:40:46 > 0:40:48What I've done, I've tried to use as much
0:40:48 > 0:40:52- from this little spot here as I could.- Have you been foraging?
0:40:52 > 0:40:55- We've got a piece of pork, do you remember the pig?- Yes.
0:40:55 > 0:40:58Right, that's part of the thing there.
0:40:58 > 0:41:00- Is it a little fillet? - And you see these apples?- Yes.
0:41:00 > 0:41:03- See that branch over there, the one of the right.- My tree.
0:41:03 > 0:41:05That's where they came from, your tree,
0:41:05 > 0:41:08- you're quite right. - I'm so touched, that's lovely.
0:41:08 > 0:41:11We've got some local tomatoes, a bit of local honey
0:41:11 > 0:41:14- because your dad used to keep bees. - I forgot to tell you about.
0:41:14 > 0:41:17- I know, I knew that, love.- Dad used to keep bees, you've remembered.
0:41:17 > 0:41:19I just love the colour of this. This is a chutney.
0:41:19 > 0:41:23I think the contrast of the colour looks really nice.
0:41:23 > 0:41:26So we've got a bit of sweet and sour there,
0:41:26 > 0:41:29so we'll put those on there like that.
0:41:29 > 0:41:31Put a little bit of local butter in there.
0:41:31 > 0:41:34We've got all these ingredients that you can almost touch
0:41:34 > 0:41:37just like that, you've seen... and you've knew they grew
0:41:37 > 0:41:40and they're still growing here, which is even better.
0:41:40 > 0:41:43- Get yourself a knife and fork, lass. - I'm ready, I'm ready.
0:41:43 > 0:41:45A bit of lemon juice in there.
0:41:47 > 0:41:50Put some chopped parsley in, so now...
0:41:50 > 0:41:51Is that all it is?
0:41:51 > 0:41:55That's all it is, just on there and then just...
0:41:56 > 0:41:59- Drizzled. - Drizzled, you are quite right.
0:41:59 > 0:42:02Not dribbled, but drizzled, and there you are.
0:42:02 > 0:42:04My tribute dish.
0:42:04 > 0:42:08Roast pork fillet on a hot tomato and apple chutney -
0:42:08 > 0:42:12capturing lots of lovely memories of Lesley's childhood
0:42:12 > 0:42:15and happy times spent in this garden.
0:42:15 > 0:42:16Get stuck in, lass.
0:42:16 > 0:42:20- Thank you.- Make sure you have some pork with some of the chutney.
0:42:23 > 0:42:24Mmm.
0:42:26 > 0:42:27Oh, that's lovely.
0:42:28 > 0:42:30That's really good.
0:42:30 > 0:42:34This chutney is amazing, I really like the chutney.
0:42:34 > 0:42:39Oh, this is lovely, really, really good and it really, really does...
0:42:39 > 0:42:43It's the tastes of my childhood. The tastes of home.
0:42:43 > 0:42:46I could get into this al fresco dining.
0:42:46 > 0:42:51I really hope you've enjoyed your little trip down memory lane today.
0:42:51 > 0:42:54Oh, it's just been such a treat to come back here
0:42:54 > 0:42:58and just relive all those wonderful childhood memories
0:42:58 > 0:43:02of fabulous food, of nature and of music, of course,
0:43:02 > 0:43:03and I can't thank you enough
0:43:03 > 0:43:07for giving me this fabulous day, thank you.
0:43:07 > 0:43:09Great to have you, darling.
0:43:09 > 0:43:11- Well done.- Can I come again?
0:43:11 > 0:43:12Course you can.