0:00:02 > 0:00:03'For everyone, there's a taste of food,
0:00:03 > 0:00:06'or a smell of cooking that zooms you right back to childhood.'
0:00:06 > 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 > 0:00:15'And I'm going to stir up the food memories
0:00:15 > 0:00:17'of some much-loved celebrities.'
0:00:17 > 0:00:19- Oh!- Oh, look at that!
0:00:19 > 0:00:23'Going back to their early years before they were famous.'
0:00:23 > 0:00:24Oh, my gosh!
0:00:24 > 0:00:27'With recollections of Sunday roasts and school dinners.'
0:00:27 > 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 > 0:00:36- Which way would you like to go? - Er...this way.
0:00:36 > 0:00:40'I'll recreate a nostalgic family favourite.'
0:00:40 > 0:00:41Mm! You can't beat a crumble.
0:00:41 > 0:00:45'And a tribute dish that puts my guest's life on a plate!'
0:00:45 > 0:00:47Magic! Magic!
0:00:47 > 0:00:52'Today, disc jockey Tony Blackburn returns to Dorset, where he grew up.'
0:00:52 > 0:00:55This is where I made the tape up
0:00:55 > 0:00:57that eventually got me the job on Radio Caroline.
0:00:57 > 0:01:00'Early days in entertainment are fondly remembered.'
0:01:02 > 0:01:04I feel very happy now.
0:01:04 > 0:01:07'And memories of Mum in the kitchen come flooding back.'
0:01:07 > 0:01:10What kind of things do you remember your mum cooking for you?
0:01:10 > 0:01:11Baked beans on toast.
0:01:11 > 0:01:14THEY LAUGH
0:01:14 > 0:01:16'I'll be cooking in a ballroom for the first time,
0:01:16 > 0:01:19'which only adds to our nostalgic theme.'
0:01:19 > 0:01:21How do you learn to put them in like that?
0:01:21 > 0:01:25Well, you go to a raspberry-putter-inner school.
0:01:25 > 0:01:28'And I'll be celebrating Tony's amazing story
0:01:28 > 0:01:30'with a dish that pays tribute to him.'
0:01:32 > 0:01:33Mm!
0:01:42 > 0:01:46When you look at a seaside spot like this on such a lovely summer's day,
0:01:46 > 0:01:49it's hard to beat, don't you think?
0:01:49 > 0:01:53Imagine growing up with all this on your doorstep.
0:01:56 > 0:01:58Tony Blackburn was that lucky, growing up
0:01:58 > 0:02:01in Poole on the Dorset coast.
0:02:01 > 0:02:05- This side here is Bournemouth, up there is Bournemouth.- Right.
0:02:05 > 0:02:07And down there is Poole.
0:02:07 > 0:02:10And you can see it's Old Harry Rocks out there
0:02:10 > 0:02:12and there's Shell Bay over there
0:02:12 > 0:02:14and that's where the naturists' place is.
0:02:14 > 0:02:17If you want to take your clothes off, that's where you go.
0:02:17 > 0:02:21I've never seen anybody in the nude there, and, God, I've tried.
0:02:21 > 0:02:23Today won't change anything, then.
0:02:23 > 0:02:26No. Around the corner, that's where all the millionaires are.
0:02:26 > 0:02:29That's probably where you have a house.
0:02:29 > 0:02:31- HE LAUGHS - It's Sandbanks.
0:02:31 > 0:02:33Sandbanks around there.
0:02:33 > 0:02:37And that is the part where Poole Harbour starts.
0:02:37 > 0:02:40And that's the place where I lived, around there.
0:02:40 > 0:02:43- Not in Sandbanks, but close to it. - Then not far away.
0:02:43 > 0:02:45Not far...not too far away, no.
0:02:45 > 0:02:48I mean, it's a beautiful place to be brought up.
0:02:48 > 0:02:49- It's wonderful.- Wonderful, yeah.
0:02:49 > 0:02:51And times were different in those days.
0:02:51 > 0:02:54- As a child, you were allowed to roam a bit freer.- Oh, absolutely.
0:02:54 > 0:02:56I mean, we didn't have the internet,
0:02:56 > 0:02:59we didn't have phones and things like that.
0:02:59 > 0:03:03So we all used to amazingly talk to one another and we used to get out of the house.
0:03:03 > 0:03:04We weren't just playing on computers.
0:03:04 > 0:03:07So we'd come down here and, as you can see,
0:03:07 > 0:03:08a beautiful place to be brought up.
0:03:13 > 0:03:16Were you one of the lads? Did you have a gang, or...?
0:03:16 > 0:03:18Er...not really, no. I was a bit of a loner.
0:03:18 > 0:03:20- THEY LAUGH - Whoo!
0:03:20 > 0:03:22No, I always quite liked my own company, really.
0:03:22 > 0:03:24I had my sister and my sister's friends.
0:03:24 > 0:03:25I used to know them quite a bit.
0:03:25 > 0:03:29And we used to go to Westover Road in Bournemouth
0:03:29 > 0:03:32and we used to go skating there and things like that.
0:03:32 > 0:03:35So I had a lovely time, but I was always more interested
0:03:35 > 0:03:37in being at home and strumming on the guitar
0:03:37 > 0:03:41and singing and listening to the radio and that sort of stuff.
0:03:41 > 0:03:44So, your family moved down here from Guildford, was it?
0:03:44 > 0:03:46Guildford, that's right, yes.
0:03:46 > 0:03:49You were what, three years of age? I don't suppose you remember much.
0:03:49 > 0:03:51About three or four years of age, yeah. My dad was a doctor in Poole.
0:03:51 > 0:03:54And he had a practice down here.
0:03:54 > 0:03:58And so I was here till I was around about 21,
0:03:58 > 0:03:59when I joined the pirate ships.
0:03:59 > 0:04:01So all my life, I'd spent down here.
0:04:03 > 0:04:07Tony has won numerous awards for his contribution to radio
0:04:07 > 0:04:10and still bashes out Radio 2's Pick of the Pops every weekend,
0:04:10 > 0:04:12amongst other shows.
0:04:12 > 0:04:18It all started with a job on the pirate station, Radio Caroline.
0:04:18 > 0:04:21Then, in 1967, he was chosen
0:04:21 > 0:04:25to launch the BBC's new station, Radio 1.
0:04:25 > 0:04:27# The voice of Radio 1. #
0:04:27 > 0:04:31Good morning, everyone! Welcome to the exciting new sound of Radio 1!
0:04:31 > 0:04:36He became one of a merry band of celebrity disc jockeys.
0:04:36 > 0:04:41And one of the perks was presenting the unmissable Top Of The Pops.
0:04:41 > 0:04:43Hello, everybody! Welcome to the wonderful world
0:04:43 > 0:04:46of Top Of The Pops once again.
0:04:46 > 0:04:50As we chat and visit key locations from Tony's youth,
0:04:50 > 0:04:53I'll be formulating ideas for a nostalgic dish
0:04:53 > 0:04:55to remind him of home
0:04:55 > 0:04:58and a special dish, drawing on his life and favourite food,
0:04:58 > 0:05:00that pays tribute to him.
0:05:00 > 0:05:04But today, I face my biggest challenge
0:05:04 > 0:05:09because Tony doesn't feel quite the same way about food as I do.
0:05:09 > 0:05:12- Were you a family that ate together a lot?- Oh, yes, we did, yes.
0:05:12 > 0:05:15I mean, my mother, she originally was a nurse,
0:05:15 > 0:05:18but when she had my sister and myself,
0:05:18 > 0:05:21she gave all that up and she was at home.
0:05:21 > 0:05:25I'd love to have a hard-luck story, I had a tough childhood, but I didn't.
0:05:25 > 0:05:28- No?- I had a wonderful time. - Well, that's good to hear.
0:05:28 > 0:05:32My parents were great, you know, and I had a terrific time down here.
0:05:32 > 0:05:36So being back here again, it brings back wonderful memories.
0:05:36 > 0:05:38And what kind of memories do you have of food?
0:05:38 > 0:05:40What kind of things do you remember your mum cooking for you?
0:05:40 > 0:05:43- Baked beans on toast. - THEY LAUGH
0:05:43 > 0:05:45- That would suit.- Even in those days, I used to like...
0:05:45 > 0:05:47We used to have baked beans on toast
0:05:47 > 0:05:49and, you know, an egg on top and things like that.
0:05:49 > 0:05:51I don't remember meat
0:05:51 > 0:05:54because I became a vegetarian about the age of five.
0:05:54 > 0:05:57And the way I became a vegetarian
0:05:57 > 0:06:00is we went on a farming holiday and I saw this...
0:06:00 > 0:06:02You see, I've always loved animals.
0:06:02 > 0:06:05And I saw this chicken that was wandering around and, um...
0:06:05 > 0:06:09you know, I went over to it and had an interesting conversation with it.
0:06:09 > 0:06:10THEY LAUGH As you do.
0:06:10 > 0:06:15As you do. And then it was dished up on my plate and I made the...
0:06:15 > 0:06:18You know, I thought, it looks the same shape as that.
0:06:18 > 0:06:21And I didn't realise in those days that meat was an animal.
0:06:21 > 0:06:24And I made that connection and I thought, "Oh, I can't do that".
0:06:24 > 0:06:26And it has stuck with me ever since.
0:06:28 > 0:06:31In the summer holidays, when he was still at school,
0:06:31 > 0:06:34Tony got a job selling ice cream along the seafront.
0:06:37 > 0:06:39So, were you a connoisseur of ice cream in those days?
0:06:39 > 0:06:41Oh, absolutely, yeah.
0:06:41 > 0:06:43I mean, I not only sold them, but I loved eating them, as well,
0:06:43 > 0:06:45and I still do love it.
0:06:45 > 0:06:47- Favourite flavours? - Oh, vanilla. You can't...
0:06:47 > 0:06:49There's no point in messing around with it.
0:06:49 > 0:06:51So, did you have ice cream at home as a...?
0:06:51 > 0:06:53Did you have dessert, or did you have pudding?
0:06:53 > 0:06:55Yes, oh, yes, absolutely.
0:06:55 > 0:06:57I always used to like bread and butter pudding at home.
0:06:57 > 0:06:59That was of my favourites and still is.
0:06:59 > 0:07:02Apple crumble. Rice. I loved rice.
0:07:02 > 0:07:06When I was, um...when I was first married and I got divorced,
0:07:06 > 0:07:08in between marriages was 17 years
0:07:08 > 0:07:13and I survived on lentil soup and processed peas and tinned rice.
0:07:13 > 0:07:15- And it's absolutely true. - TONY LAUGHS
0:07:15 > 0:07:20'Crikey! Sounds like purgatory to me.
0:07:20 > 0:07:22'But Tony is a pudding man, and so am I.
0:07:22 > 0:07:27'So I've decided that my nostalgia dish should be a pudding.'
0:07:27 > 0:07:29It must have been difficult being vegetarian back then,
0:07:29 > 0:07:32especially when he was sent off to boarding school.
0:07:32 > 0:07:35I think I was the only vegetarian in the school.
0:07:35 > 0:07:38And I remember on the first or second day or so,
0:07:38 > 0:07:42I sat down and I had this steak and things like that.
0:07:42 > 0:07:45I said, "I just can't eat it. I'm sorry, I'm a vegetarian".
0:07:45 > 0:07:48That must have taken some courage to stand up.
0:07:48 > 0:07:51Well, do you know, I just couldn't bear the thought of it.
0:07:51 > 0:07:53So today, you must feel like a liberated man.
0:07:53 > 0:07:55Lots of restaurants cater for vegetarian.
0:07:55 > 0:07:57What kind of food do you eat today?
0:07:57 > 0:08:00Well, I tend to go Italian restaurants because I like
0:08:00 > 0:08:02either a pizza, a margherita pizza,
0:08:02 > 0:08:06or a spaghetti with tomato sauce, and that's it.
0:08:06 > 0:08:09And my wife has just got used to it now, you know, for...
0:08:09 > 0:08:12We've been married 23 years and I just...
0:08:12 > 0:08:15She says, "Have you never wanted to have something different"?
0:08:15 > 0:08:17And I said, "No".
0:08:17 > 0:08:20I remember my friend Kenny Everett, he said to me, he said,
0:08:20 > 0:08:22"If you find something you like,
0:08:22 > 0:08:25"why not just go with it, stick with it?"
0:08:25 > 0:08:27But you see, food is not...
0:08:27 > 0:08:29I hate saying this to you, Brian, it's an awful thing to say
0:08:29 > 0:08:33to a great chef like yourself, but, um...
0:08:33 > 0:08:35Food doesn't... It's not my whole life.
0:08:35 > 0:08:38But I know a lot of people, for them, it's everything.
0:08:38 > 0:08:40- I'm going to cook a couple of dishes for you today.- Yes.
0:08:40 > 0:08:43And hopefully, one will make you think about when you were a child
0:08:43 > 0:08:45- and a younger person.- Yes.
0:08:45 > 0:08:48And then the other one will be one that I think sums you up,
0:08:48 > 0:08:50the way the way you just talked about how you eat.
0:08:50 > 0:08:52But I think we need this ice cream.
0:08:52 > 0:08:53Yes, I think you're right.
0:08:53 > 0:08:56- Oh, thank you very much. - You're welcome. Enjoy.
0:08:56 > 0:08:58- Thank you very much.- Thank you.
0:08:58 > 0:09:01And a nice little biscuit beautifully on the top there.
0:09:02 > 0:09:04Mm!
0:09:04 > 0:09:06So, how does this rate on the Blackburn-o-meter?
0:09:06 > 0:09:09Well, this is terrific. And I'm a bit of an expert on this,
0:09:09 > 0:09:11so I can just... Hold on a minute.
0:09:13 > 0:09:14Definitely Italian.
0:09:16 > 0:09:17How do you know that?
0:09:17 > 0:09:21Just an expert. You either know these things, Brian, or you don't.
0:09:21 > 0:09:23- I am so impressed. - This is Italian ice cream.
0:09:23 > 0:09:25It's beautiful. It has that texture to it.
0:09:25 > 0:09:28They have, haven't they? Yeah.
0:09:28 > 0:09:30'Tony's love of plain and simple fare
0:09:30 > 0:09:34'is a challenge to any cook or food producer.'
0:09:34 > 0:09:35At the other end of the spectrum
0:09:35 > 0:09:39are people who are passionate about exploring new flavours
0:09:39 > 0:09:42and even pioneering new crops.
0:09:42 > 0:09:45The family who own this watercress farm in Dorset
0:09:45 > 0:09:47have diversified into a hot little crop
0:09:47 > 0:09:50that's full of eastern promise.
0:09:50 > 0:09:52Good morning, Nick. How you doing, all right?
0:09:52 > 0:09:55- Yeah, very good, thanks. - Nice to see you.
0:09:55 > 0:10:00Watercress has been grown commercially on this farm since 1860.
0:10:00 > 0:10:03Today, they're tackling something more exotic
0:10:03 > 0:10:06which had proved impossible to grow in the UK until now.
0:10:11 > 0:10:15It produces that little blob of fiery green paste
0:10:15 > 0:10:18that's served with Japanese food, wasabi.
0:10:19 > 0:10:23You wouldn't believe what an awkward little plant it is to grow,
0:10:23 > 0:10:24as Nick Russell explains.
0:10:24 > 0:10:27We were given the idea by a visiting chef
0:10:27 > 0:10:29who was actually visiting the cress beds here
0:10:29 > 0:10:33and mentioned that the only he'd seen grown in this way was wasabi.
0:10:33 > 0:10:35And that kind of planted the seed.
0:10:35 > 0:10:37So, how did the process start? Did you have to get...?
0:10:37 > 0:10:39I mean, wasabi, really, does it only grow in Japan,
0:10:39 > 0:10:41or does it grow around the world?
0:10:41 > 0:10:43Yeah, originally, it's from Japan.
0:10:43 > 0:10:46So we're trying to recreate the natural growing environment,
0:10:46 > 0:10:48which is the mountain streams of Japan.
0:10:48 > 0:10:51So flowing water is obviously the main point.
0:10:51 > 0:10:53I think we have about 500 litres a minute
0:10:53 > 0:10:54going through our wasabi beds,
0:10:54 > 0:10:57- which is an incredible amount of water, really.- Absolutely.
0:10:57 > 0:10:59We've got structures we've built over the top
0:10:59 > 0:11:02that create as much shade as possible.
0:11:02 > 0:11:05Unlike most plants, wasabi doesn't really like direct sunlight.
0:11:05 > 0:11:08There's a reason why there isn't wasabi farms all over the place.
0:11:08 > 0:11:12It's notoriously difficult to grow and to sustain.
0:11:14 > 0:11:17It's a patient farmer who takes on wasabi.
0:11:17 > 0:11:20Not only are the growing conditions so specific,
0:11:20 > 0:11:23you have to wait two years before you can harvest it.
0:11:23 > 0:11:27On the plus side, the Japanese believe it's really good for you.
0:11:28 > 0:11:32Originally, the Japanese, I think were using it in 1600 BC.
0:11:32 > 0:11:34It's got a lot of medical properties to it.
0:11:34 > 0:11:36They were using it to combat food poisoning.
0:11:36 > 0:11:39Eating a lot of raw fish, having something that's going to help you out,
0:11:39 > 0:11:41balance that, is always a good thing, yeah.
0:11:41 > 0:11:43So, how would you describe wasabi?
0:11:43 > 0:11:46As far as I'm concerned, it's a member of the mustard family.
0:11:46 > 0:11:47Yeah, it's a brassica.
0:11:47 > 0:11:50So very similar in taste to things like mustard and horseradish,
0:11:50 > 0:11:53but I find it a lot sweeter.
0:11:53 > 0:11:55And the taste profile's quite different,
0:11:55 > 0:11:57but we'll definitely find that out.
0:11:57 > 0:12:00If you're keen to try some, we can do that now.
0:12:00 > 0:12:02Fantastic. I'd love that. Yes, great.
0:12:07 > 0:12:10- Here we are again. - They look fantastic.
0:12:10 > 0:12:13Just look at those leaves. They remind me of rhubarb leaves.
0:12:13 > 0:12:16Well, the whole plant's edible, effectively.
0:12:16 > 0:12:18From the leaves right down to the roots.
0:12:18 > 0:12:20With the level of spice changing a little bit
0:12:20 > 0:12:22through the plant as it goes.
0:12:22 > 0:12:24But the real jewel in the crown is the rhizome there.
0:12:24 > 0:12:27That's kind of why we've gone to all the effort.
0:12:28 > 0:12:30'Once you've grown it, it's simple enough
0:12:30 > 0:12:33'to get that punchy paste we're more familiar with.'
0:12:35 > 0:12:37Right, now, this is a special wasabi grater.
0:12:37 > 0:12:39It is, yeah. We use these special graters
0:12:39 > 0:12:42because they do break it down in such a fine level.
0:12:42 > 0:12:43- That's the crucial bit.- Yeah.
0:12:43 > 0:12:46I mean, this is where the magic really starts to happen.
0:12:46 > 0:12:49If we were to slice it and just eat it without grating it,
0:12:49 > 0:12:53you wouldn't in any way get the same taste as you would
0:12:53 > 0:12:54when you break it down at that level.
0:12:54 > 0:12:57- Can I have a little slice, in that case, then?- Yeah, of course.
0:12:57 > 0:13:01- It'd be good to experience that. - Yeah, definitely. Great idea.
0:13:01 > 0:13:03- Great idea. I like it. - Oh, yeah, there you go.
0:13:07 > 0:13:10As you say, it is...it's mild.
0:13:10 > 0:13:13You can feel the power, but it's sort of not released.
0:13:13 > 0:13:15It hasn't been ignited yet.
0:13:16 > 0:13:20So you can see how this grater turns it instantly into a paste.
0:13:20 > 0:13:21That's actually quite amazing.
0:13:21 > 0:13:24I never thought it would work out just like that,
0:13:24 > 0:13:26but that is exactly what it is. It's a paste straightaway.
0:13:26 > 0:13:30And there's that strong green that we're used to seeing.
0:13:32 > 0:13:34And what we'll do...
0:13:34 > 0:13:36You see it often in little balls...
0:13:36 > 0:13:38- Yeah.- ..when they serve it.
0:13:38 > 0:13:41And the reason for that is to reduce the oxygen
0:13:41 > 0:13:43that's actually reaching the paste.
0:13:43 > 0:13:45So it stalls that chemical process.
0:13:45 > 0:13:47So, it's oxidising, which is losing its flavour?
0:13:47 > 0:13:49- Exactly, yeah.- Ah-ha! Got it!
0:13:49 > 0:13:52Grab yourself a stick there and give it a little try.
0:13:57 > 0:13:59- Cor!- Yeah.
0:13:59 > 0:14:01Cor! The difference is actually...
0:14:01 > 0:14:05For me, the difference on the front of my tongue is...
0:14:05 > 0:14:06- It's instant, isn't it?- Absolutely.
0:14:06 > 0:14:10After a short period of time, you get that sweetness coming through,
0:14:10 > 0:14:13which is very different to horseradish and so on.
0:14:13 > 0:14:16'And from the entrepreneurs growing the stuff
0:14:16 > 0:14:21'to an intriguing way of using it at this Dorset chocolatier.
0:14:30 > 0:14:33'Caroline has got me to help her making wasabi chocolate.'
0:14:34 > 0:14:37Crikey! 'A flavour which she developed.'
0:14:39 > 0:14:41Do you do this by hand every time?
0:14:41 > 0:14:43- CAROLINE LAUGHS - It's hard work.
0:14:43 > 0:14:44It is!
0:14:44 > 0:14:47- Capable hands. - How much of this do you need?
0:14:47 > 0:14:50- Well, we put 220g in.- Crikey!
0:14:50 > 0:14:52And that makes about 200 chocolates.
0:14:52 > 0:14:54We like a bit in there to give it a kick.
0:14:54 > 0:14:56So, how much do you think I've got there?
0:14:56 > 0:15:00It's about 50g, tops.
0:15:03 > 0:15:07'Our wasabi cream filling, or ganache, contains milk chocolate
0:15:07 > 0:15:11'and spicy extras, grated ginger and soy sauce.'
0:15:11 > 0:15:13Just look at that!
0:15:13 > 0:15:15Go gently, otherwise you'll end up decorating the room.
0:15:15 > 0:15:18I think I just got told off.
0:15:19 > 0:15:21'It's poured over a layer of chocolate
0:15:21 > 0:15:23'and sets over a couple of days.
0:15:26 > 0:15:29'The chocolate slab is cut
0:15:29 > 0:15:32'and the squares topped with dark chocolate and sesame seeds.'
0:15:35 > 0:15:39I don't really know what it is I'm expecting.
0:15:39 > 0:15:41We can't lose, can we? So here goes nothing.
0:15:49 > 0:15:53The wasabi...is far more prominent that I thought it would be.
0:15:53 > 0:15:56I thought it would've mellowed because of the double cream
0:15:56 > 0:15:58and the chocolate, but it is there
0:15:58 > 0:16:00and it is very pronounced.
0:16:00 > 0:16:02It's nice and powerful.
0:16:02 > 0:16:04- And that suits me.- Good.
0:16:04 > 0:16:07So one more and that's it, OK? THEY LAUGH
0:16:15 > 0:16:18The Pavilion Theatre on Westover Road in Bournemouth
0:16:18 > 0:16:21was opened by the Duke of Gloucester in 1929.
0:16:23 > 0:16:26And it's still a popular venue for stage shows,
0:16:26 > 0:16:28concerts and ballroom dancing
0:16:28 > 0:16:30after almost 100 years.
0:16:35 > 0:16:37Tony left boarding school aged 16
0:16:37 > 0:16:40to continue his education in Bournemouth.
0:16:40 > 0:16:42And he also started working at the Pavilion.
0:16:45 > 0:16:46This certainly brings back memories.
0:16:46 > 0:16:48I bet it does. How long since you've been here?
0:16:48 > 0:16:53Um...I haven't been here, inside this building, since 1963.
0:16:53 > 0:16:57- And that's a few years ago. - It is a few years ago, yes.
0:16:57 > 0:16:59So, what did you do when you came here in those days?
0:16:59 > 0:17:02I was part of a band. It was called the Jan Ralfini Orchestra.
0:17:02 > 0:17:05- And I was a guitarist and singer in the ballroom there.- Oh, right.
0:17:05 > 0:17:07So we used to do civic functions,
0:17:07 > 0:17:10we used to nights when I'd have a breakaway group
0:17:10 > 0:17:12that would come out and do a bit of rock and roll.
0:17:12 > 0:17:14So, you were a rock and roll singer?
0:17:14 > 0:17:15We had about three or four people
0:17:15 > 0:17:17in the orchestra that would stay with me.
0:17:17 > 0:17:21The drummer, the bass guitarist, and I played guitar.
0:17:21 > 0:17:24And I'd come out and do all the current pop songs.
0:17:24 > 0:17:26Then I had a breakaway group called,
0:17:26 > 0:17:28Tony Blackburn And His Swinging Bells.
0:17:28 > 0:17:31- And then we had Tony Blackburn And The Rovers.- Right.
0:17:31 > 0:17:34And we used to sing around all these hotels and things like that.
0:17:34 > 0:17:38So, it's 50 years since you went through those doors?
0:17:38 > 0:17:41- Yes, absolutely. - Well, you go through there now.
0:17:41 > 0:17:45- I'm sure you're going to dig up some wonderful memories.- Yes.
0:17:45 > 0:17:47And in the meantime, I'm going to create a dish
0:17:47 > 0:17:50- that will remind you of that time in your life.- OK, lovely.
0:17:50 > 0:17:52- You enjoy.- Thank you.
0:18:03 > 0:18:05Wow! This is absolutely amazing.
0:18:05 > 0:18:07Because it hasn't changed at all.
0:18:07 > 0:18:09I spent three years here, the reception was there,
0:18:09 > 0:18:12that's where you'd buy all the tickets for the theatre.
0:18:12 > 0:18:15I used to just go down here, because this is the theatre here
0:18:15 > 0:18:18and the ballroom, I always used to go down there to the ballroom.
0:18:18 > 0:18:20And nothing has changed.
0:18:20 > 0:18:24It's like...it's like being back in 1963 again.
0:18:24 > 0:18:27I don't think there's even any new paint.
0:18:27 > 0:18:28It's unbelievable.
0:18:28 > 0:18:30This place was very important for me
0:18:30 > 0:18:33because this is where I learnt, really, to be in front of audiences.
0:18:33 > 0:18:35Because I am quite at home on a stage.
0:18:35 > 0:18:38And this was my break into the music business.
0:18:38 > 0:18:41And because of here, I learnt how to play the guitar,
0:18:41 > 0:18:43learnt how to sing a little bit.
0:18:43 > 0:18:45And it was with a big 15-piece orchestra,
0:18:45 > 0:18:48which was a fantastic experience.
0:18:59 > 0:19:01So here it is.
0:19:01 > 0:19:04This is the ballroom and this is the stage where I learnt how to...
0:19:04 > 0:19:05hopefully entertain audiences.
0:19:05 > 0:19:08I was very lucky, you know, because we did tea dances here,
0:19:08 > 0:19:11we used to do foxtrots and the quick steps and things like that
0:19:11 > 0:19:14and used to do a bit of rock and roll.
0:19:14 > 0:19:18And this stage is really the first stage I went on professionally.
0:19:18 > 0:19:23Um...used to have Jan, Jan Ralfini was the conductor here.
0:19:23 > 0:19:27He'd stand here and you'd have all the audience in there.
0:19:27 > 0:19:30And my place was... Yeah, I was about here.
0:19:30 > 0:19:33And I had the sax player next to me.
0:19:33 > 0:19:35He was always going on about the fact my amplifier was too loud.
0:19:35 > 0:19:37And this is where I would be.
0:19:37 > 0:19:41And then when I had to come out and do my songs and things like that,
0:19:41 > 0:19:44come out in front here.
0:19:44 > 0:19:47And, er... Gosh, this brings back so many memories.
0:19:47 > 0:19:50It's just great being back on this stage, actually,
0:19:50 > 0:19:52because it's exactly the same.
0:19:52 > 0:19:55I think even these curtains are the same.
0:19:55 > 0:19:58- TONY LAUGHS - I recognise these curtains.
0:19:59 > 0:20:02While Tony goes off to explore backstage,
0:20:02 > 0:20:04we've set up the kitchen in the ballroom.
0:20:04 > 0:20:07A place that's got nostalgia written all over it.
0:20:07 > 0:20:12So, what do you cook for the man who very rarely changes what he eats
0:20:12 > 0:20:15and has kept that way for the last 50 years?
0:20:15 > 0:20:17Well, there was a clue in his childhood.
0:20:17 > 0:20:19He used to love puddings.
0:20:19 > 0:20:21And his mum did a fantastic rice pudding.
0:20:21 > 0:20:25So I'm going to make a rice pudding with a difference.
0:20:25 > 0:20:28Now, I suspect when Tony's mum used to make rice pudding,
0:20:28 > 0:20:31she used a simple straight milk.
0:20:31 > 0:20:34So being a Yorkshire man and time's moved on,
0:20:34 > 0:20:37a nice glug of double cream will work instead.
0:20:37 > 0:20:39So I put double cream in there.
0:20:39 > 0:20:42And this is one of my favourite rice puddings.
0:20:42 > 0:20:44I'm going to put some coconut milk in there.
0:20:44 > 0:20:46Hope he likes coconut.
0:20:48 > 0:20:51There we go. Now, we bring that up to the boil.
0:20:52 > 0:20:54'I'm adding butter, sugar and vanilla.
0:20:54 > 0:20:57'A flavour I know Tony loves.'
0:20:57 > 0:21:00Did you notice how he loved that vanilla ice cream?
0:21:00 > 0:21:01He's going to love this.
0:21:01 > 0:21:06So I just split the pod and just quickly take out the seeds.
0:21:08 > 0:21:10And then we put the pod in there.
0:21:10 > 0:21:12We can always take the pod out afterwards.
0:21:12 > 0:21:16This should take about 25 minutes to 35 minutes maximum to cook.
0:21:18 > 0:21:21This is one of those dishes you can't really rush.
0:21:26 > 0:21:28Yeah, this is quite familiar.
0:21:30 > 0:21:31This is where we used to...
0:21:31 > 0:21:34We had our sort of Jan Ralfini Orchestra jackets
0:21:34 > 0:21:37and we used to come in here, all 15 of us,
0:21:37 > 0:21:39and this is where we changed. And we had,
0:21:39 > 0:21:43as I remember it, we had lockers on the side of the wall here.
0:21:43 > 0:21:46And we could keep all our things here.
0:21:46 > 0:21:49But, er...this is where I spent three years, with all the musicians.
0:21:49 > 0:21:52You know, the trombone players and the sax players
0:21:52 > 0:21:55and the drummers and people like that, but this is it.
0:21:57 > 0:22:00Brings back amazing memories for me.
0:22:10 > 0:22:13So you can see it's now got a lovely, healthy boil on it.
0:22:13 > 0:22:16So we put some of this rice in there. Shower it in.
0:22:16 > 0:22:18Couple of ounces.
0:22:18 > 0:22:20That does look good, I have to say.
0:22:20 > 0:22:24So I'm going to transfer that now...over here.
0:22:25 > 0:22:28Put it on to simmer. That's just coming on nicely.
0:22:28 > 0:22:29So I'm going to put a pan on here.
0:22:29 > 0:22:31I'm going to serve this with raspberries.
0:22:31 > 0:22:33My own-made raspberry quick jam.
0:22:33 > 0:22:36I'm going to make it with some white rum.
0:22:36 > 0:22:39This just adds another dimension.
0:22:39 > 0:22:41Put that in there and then some icing sugar.
0:22:44 > 0:22:47And then just make it nice and spicy, we've got a cinnamon stick...
0:22:49 > 0:22:54..star anise. Just bash that up a little bit. That goes in there.
0:22:54 > 0:22:57And then I'm going to put some nutmeg in.
0:22:59 > 0:23:01Oh, it smells fantastic already.
0:23:04 > 0:23:07And then half the raspberries go into this liquor.
0:23:10 > 0:23:13And just gently let them simmer
0:23:13 > 0:23:15so that the fruit starts to form.
0:23:15 > 0:23:18You get this lovely jam-like puree.
0:23:18 > 0:23:21And it will bind those lovely fresh raspberries.
0:23:24 > 0:23:27MUSIC: The Blue Danube Waltz by Johann Strauss II
0:23:35 > 0:23:38Well, this is the Pavilion Theatre.
0:23:38 > 0:23:41I used to come here when I was a teenager, seeing a lot of the shows,
0:23:41 > 0:23:44the pantomimes here and things like that.
0:23:44 > 0:23:47It's funny, I've always wanted to be on this stage.
0:23:47 > 0:23:49I was always in the ballroom,
0:23:49 > 0:23:51but secretly, I wanted to be up there on the stage.
0:23:51 > 0:23:55This is something I've wanted to do for 50 years, all right?
0:23:55 > 0:23:57HE CHUCKLES
0:23:58 > 0:24:00Now, I've always wanted to be up here
0:24:00 > 0:24:03because it's so much bigger than the ballroom.
0:24:05 > 0:24:06I feel very happy now.
0:24:10 > 0:24:13'I'm ready to reveal the dish that I hope will take Tony
0:24:13 > 0:24:16'right back to his mum's cooking.
0:24:16 > 0:24:19'I've mixed double cream and coconut milk,
0:24:19 > 0:24:21'added pudding rice, sugar,
0:24:21 > 0:24:23'a knob of butter and a vanilla pod
0:24:23 > 0:24:26'and simmered for about half an hour.
0:24:26 > 0:24:28'My raspberry jam has fresh raspberries
0:24:28 > 0:24:30'cooked with rum and icing sugar.
0:24:30 > 0:24:34'Spiced up with cinnamon, star anise and nutmeg.'
0:24:35 > 0:24:37So that's just about...
0:24:37 > 0:24:38Oh, it looks like you've been busy, Brian.
0:24:38 > 0:24:40I'm making you a rice pudding.
0:24:40 > 0:24:43And then we are going to finish it with our own little raspberry jam.
0:24:43 > 0:24:45So what I've done here, I've cooked together...
0:24:45 > 0:24:48- Do you take rum occasionally? - Yes, sure.- Perfect. Lovely.
0:24:48 > 0:24:50So I've put some white rum in there.
0:24:50 > 0:24:53And it is especially nice when you've got really ripe raspberries.
0:24:53 > 0:24:55Jam-ish. Get rid of the pips.
0:24:55 > 0:24:59And then whilst it's still warm...
0:24:59 > 0:25:01I love puddings, you see.
0:25:01 > 0:25:03- Well, that's good.- Yeah.
0:25:03 > 0:25:05So then I'm going to put a few of these raspberries in here.
0:25:05 > 0:25:08And they've had some spices in there.
0:25:08 > 0:25:11- Some cinnamon, some nutmeg.- Yeah.
0:25:11 > 0:25:13You see, if I... How do you learn to put them in like that?
0:25:13 > 0:25:16See, if I did that, it would go all over the place.
0:25:16 > 0:25:18Yeah, well you go to a raspberry-putter-inner school.
0:25:18 > 0:25:20THEY LAUGH
0:25:22 > 0:25:26It's a deliciously comforting old-fashioned pud,
0:25:26 > 0:25:28to warm you up on a long winter's night
0:25:28 > 0:25:31when you're all cosied up by the fire.
0:25:31 > 0:25:33And it's nostalgia in a bowl for Tony.
0:25:34 > 0:25:37- There you are, sir. Grab a spoon and tuck in.- Lovely.
0:25:37 > 0:25:40- Now, I just need to ask you one question.- Yes?
0:25:40 > 0:25:43- Do you remember when you mum made it and you put jam in there?- Yes?
0:25:43 > 0:25:46- Did you stir it in to make it all go pink?- Yes.
0:25:46 > 0:25:48Oh, fine, OK. Don't do that with this.
0:25:48 > 0:25:51- All right. - THEY LAUGH
0:25:51 > 0:25:53Do you what you like with it, sir.
0:25:55 > 0:25:57That's lovely. Can I have one of those...?
0:25:57 > 0:26:00Please, yeah. It's quite important.
0:26:00 > 0:26:02Now you can stir it in, if that's how you like to eat it.
0:26:02 > 0:26:05No, no, no. With this, I'll just leave it like that. It's beautiful.
0:26:05 > 0:26:07And does it remind you of your mum's rice pudding?
0:26:07 > 0:26:09It does, it does.
0:26:09 > 0:26:12I think it's actually better with these raspberries in.
0:26:12 > 0:26:15- I really love that.- Good man. - Really great. Yeah.
0:26:15 > 0:26:18Lovely. I'll take it away, if you don't mind.
0:26:18 > 0:26:20- THEY LAUGH - I want it now.
0:26:20 > 0:26:22- You go, you go, we're all fine. - All right.
0:26:22 > 0:26:24THEY LAUGH
0:26:26 > 0:26:30The vibrancy of that raspberry against the pale of the rice pudding
0:26:30 > 0:26:33is a prime example of how we eat with our eyes
0:26:33 > 0:26:36and how colour in a dish makes it so much more appealing.
0:26:42 > 0:26:46Just across the Dorset/Devon border, there's a producer
0:26:46 > 0:26:49who's taking the idea of colouring food one step further
0:26:49 > 0:26:53by specialising in organically-grown edible flowers.
0:26:54 > 0:26:58And Jan Billington's farm is a striking feast for the eyes.
0:27:01 > 0:27:02We probably have about 60,
0:27:02 > 0:27:0560 to 70 different varieties of flowers,
0:27:05 > 0:27:09ranging from wild garlic and primroses
0:27:09 > 0:27:12and tulip petals in the spring,
0:27:12 > 0:27:14all the way through the summer flowers, the herbs,
0:27:14 > 0:27:16right the way through to the autumn,
0:27:16 > 0:27:19where we've got the sunflowers and dahlias.
0:27:19 > 0:27:22And we're famous for our organic edible roses.
0:27:22 > 0:27:26Jan is constantly striving to increase the range of her crop.
0:27:26 > 0:27:29And there's been plenty of trial and error.
0:27:29 > 0:27:33Every year, we research and every year we find more edible flowers
0:27:33 > 0:27:37and then work with chefs to do some experimenting and recipe testing.
0:27:37 > 0:27:39And suddenly find out that actually,
0:27:39 > 0:27:42no, this is revolting and it's never going to work,
0:27:42 > 0:27:44or, you know, it's an absolutely fantastic flower
0:27:44 > 0:27:46and it's been lovely and it...
0:27:46 > 0:27:49you know, and they can go on and make fabulous things with it.
0:27:49 > 0:27:53But before you go tucking into that bunch of tulips you've just bought,
0:27:53 > 0:27:56a word of caution.
0:27:56 > 0:27:58There are a lot of flowers out there that are poisonous
0:27:58 > 0:28:02and there are also flowers within families where some are...
0:28:02 > 0:28:05For example, talking about broad beans, runner beans,
0:28:05 > 0:28:07mangetout, things like that,
0:28:07 > 0:28:11the flowers are edible, but sweet peas, for example, are poisonous.
0:28:11 > 0:28:13So you do have to be quite careful.
0:28:13 > 0:28:16The other thing to take into account is that the fact that
0:28:16 > 0:28:19flowers are still not really designed to be eaten.
0:28:19 > 0:28:21So unless you're growing them in your own garden
0:28:21 > 0:28:23and you know which ones are edible,
0:28:23 > 0:28:26in which case it's absolute fine to eat them,
0:28:26 > 0:28:29you need to really source them from a specialist grower
0:28:29 > 0:28:32and make sure that they are grown organically.
0:28:32 > 0:28:36Because 96% of flowers that are sold in this country are imported.
0:28:36 > 0:28:40Therefore, they've all been treated with either insecticides
0:28:40 > 0:28:42or pesticides.
0:28:42 > 0:28:45So the best tip is probably to grow your own.
0:28:47 > 0:28:51I am really fickle, so my favourite edible flower
0:28:51 > 0:28:53changes completely throughout the year.
0:28:53 > 0:28:57In spring, I absolutely love broad bean flowers.
0:28:57 > 0:29:00They have just the most fabulous flavour.
0:29:00 > 0:29:04And no-one sort of associates broad beans as having a perfume,
0:29:04 > 0:29:05but the perfume is unbelievable.
0:29:05 > 0:29:09So, yeah, that's lovely. Summer, roses.
0:29:09 > 0:29:13And in the autumn, I don't know. Yeah, I like the sunflowers.
0:29:13 > 0:29:16They're more kind of savoury. And the garlic chives,
0:29:16 > 0:29:18lovely through paellas and things like that.
0:29:18 > 0:29:20And the herb flowers are wonderful
0:29:20 > 0:29:23because they attract so many insects to the farm, so...
0:29:23 > 0:29:27Yeah, every season is different and I don't have a favourite.
0:29:32 > 0:29:36Among Jan's converts are Dorset foodies, Radhika Mohendas
0:29:36 > 0:29:37and Jollyon Carter,
0:29:37 > 0:29:40who met her when their market stalls were side by side.
0:29:42 > 0:29:44We've been to her farm many, many, many times
0:29:44 > 0:29:47to learn a bit more about all the different flowers
0:29:47 > 0:29:50and when they come into season and all the different herbs.
0:29:50 > 0:29:53So we use a lot of her lovely flower salads
0:29:53 > 0:29:56and we use a lot of her allium-y things,
0:29:56 > 0:29:59her chive flowers and her chives.
0:29:59 > 0:30:04And Jolly makes some incredible jellies using her edible flowers.
0:30:06 > 0:30:09It's like walking through heaven because it's, you know,
0:30:09 > 0:30:12on a sunny day, there's all these gorgeous flowers
0:30:12 > 0:30:16in all the polytunnels outside and you just get to pick them off.
0:30:16 > 0:30:20And who knew that flowers had such extraordinary different flavours?
0:30:20 > 0:30:23- And character.- Like the begonia here, they are super sour.
0:30:23 > 0:30:27What we have started doing is literally trying a lot of flowers
0:30:27 > 0:30:30to just make sure it actually fits in with those dishes.
0:30:30 > 0:30:33So we end up using a lot of herb flowers.
0:30:33 > 0:30:35I'm using chive flowers.
0:30:35 > 0:30:37Not just for the colour,
0:30:37 > 0:30:40but, obviously, it's got a nice allium flavour,
0:30:40 > 0:30:42garlicky flavour, to it.
0:30:43 > 0:30:46As Radhika and Jollyon grow their food business,
0:30:46 > 0:30:49they have become passionate experimenters.
0:30:54 > 0:30:57All the flowers, the massive one is a courgette flower.
0:30:57 > 0:30:59And you can eat all the flowers and all the salads
0:30:59 > 0:31:02and everything, so, yeah, enjoy!
0:31:07 > 0:31:10A lot of times, a really well-placed flower
0:31:10 > 0:31:15is a bit like when you add lime or salts to the end of a dish,
0:31:15 > 0:31:17it sort of, like, livens the whole thing up.
0:31:17 > 0:31:20And it's visually livening the whole dish up.
0:31:20 > 0:31:24It's also the surprise of what it actually tastes like when you put it in your mouth.
0:31:24 > 0:31:27And it's very irritating when people don't eat the edible flowers.
0:31:27 > 0:31:29- Yeah. A lot come back.- Yeah.
0:31:31 > 0:31:33- Eat your edible flowers! - THEY CHUCKLE
0:31:33 > 0:31:38Working with these new floral ingredients encourages creativity,
0:31:38 > 0:31:40which really fires them up.
0:31:41 > 0:31:44So this is the elderflower prosecco jelly,
0:31:44 > 0:31:47Dorset honey and a sort of bitter crumble.
0:31:47 > 0:31:51And a fennel flower.
0:31:51 > 0:31:54So there's a little mild aniseed in there, as well.
0:31:56 > 0:31:58And the finale. Ta-da!
0:31:58 > 0:32:01- That's so pretty!- Thank you!
0:32:01 > 0:32:04It's elderflower prosecco jelly.
0:32:04 > 0:32:06Gosh!
0:32:06 > 0:32:09- That is really gorgeous.- Amazing!
0:32:12 > 0:32:15I'd love to be able to make something as beautiful as that.
0:32:15 > 0:32:17Mm! Gosh!
0:32:17 > 0:32:19- It's quite boozy. - LAUGHTER
0:32:19 > 0:32:22- Mm! Cheers! - LAUGHTER
0:32:31 > 0:32:35I've come up with a dish to make as a tribute to Tony
0:32:35 > 0:32:38which gets to the heart of the man and reflects his youth.
0:32:38 > 0:32:42What better place to inspire more memories of that time
0:32:42 > 0:32:44than the home he grew up in Poole?
0:32:47 > 0:32:49So here, Brian, this is where I lived
0:32:49 > 0:32:52from the age of seven years old.
0:32:52 > 0:32:54And we moved in here in 1950.
0:32:54 > 0:32:56And it's a bungalow because my sister is in a wheelchair
0:32:56 > 0:32:59and my father designed it especially for her.
0:32:59 > 0:33:03My sister still lives here. I come down here every four weeks or so.
0:33:03 > 0:33:06And it's funny, it's like going back in time again.
0:33:06 > 0:33:07Rather like the Pavilion,
0:33:07 > 0:33:10that hasn't altered, this hasn't altered either.
0:33:10 > 0:33:12Why don't you just share with us
0:33:12 > 0:33:14the happy memories of the life that you had in there?
0:33:14 > 0:33:17In the meantime, I'm going to cook another dish for you,
0:33:17 > 0:33:18a tribute to Tony Blackburn.
0:33:18 > 0:33:21- A tribute?- A tribute to you, sir.
0:33:21 > 0:33:23- Off you go. - Ooh! Can't wait. Thank you.
0:33:27 > 0:33:29We've set up our kitchen in the garden.
0:33:31 > 0:33:35Now, the one thing that Tony Blackburn's never had is a gold disc.
0:33:35 > 0:33:38Well, I'm going to award him a gold disc today.
0:33:38 > 0:33:40It's going to be made like a pizza,
0:33:40 > 0:33:42but I'm going to make it out of puff pastry
0:33:42 > 0:33:46with beetroot, with tomatoes, with onions and then a pesto on it.
0:33:46 > 0:33:48He's going to just love it.
0:33:48 > 0:33:52First thing we need to do is get that magic tomato sauce on the way.
0:33:52 > 0:33:53Pan's on.
0:33:54 > 0:33:56Bit of olive oil in there.
0:33:58 > 0:34:00And then we just quickly chop a shallot.
0:34:02 > 0:34:03Nice and fine.
0:34:06 > 0:34:08Into the pan.
0:34:09 > 0:34:12And, of course, some garlic.
0:34:12 > 0:34:15I love garlic. I hope Tony does.
0:34:18 > 0:34:20And then we'll put the tomatoes on top.
0:34:25 > 0:34:27A bit of sugar.
0:34:30 > 0:34:31Some salt and pepper.
0:34:33 > 0:34:35And the idea is to let that cook away
0:34:35 > 0:34:39and then take it off once it's reduced.
0:34:39 > 0:34:42All the liquor's disappeared. Got lovely flavour.
0:34:42 > 0:34:45And then we're going to put some chopped parsley in there.
0:34:45 > 0:34:48So I've got some here that's been cooking for about 15 minutes.
0:34:48 > 0:34:51And it's also now gone cold.
0:34:51 > 0:34:54And I want it cold when I make the actual tart.
0:34:54 > 0:34:57So that goes in there.
0:34:57 > 0:35:00A lovely colour, as well as flavour.
0:35:00 > 0:35:05And we put that into a bowl and put that to one side.
0:35:09 > 0:35:11Tony's in familiar territory,
0:35:11 > 0:35:13but he's delving into those memory banks.
0:35:15 > 0:35:18Right, so this is the lounge. This is really where, you know,
0:35:18 > 0:35:21our family would sort of gather together more.
0:35:21 > 0:35:24And I'd come back from school and we'd sit down
0:35:24 > 0:35:26in front of a very old-fashioned TV.
0:35:26 > 0:35:31Because the TV was in a cabinet and the screen was about that size.
0:35:31 > 0:35:34And we had a great big radiogram, as well, which was a massive thing.
0:35:34 > 0:35:36And it had a turntable
0:35:36 > 0:35:39and the records would drop on top of one another.
0:35:39 > 0:35:41They were 78s in those days.
0:35:41 > 0:35:44This is where I got the idea of becoming a disc jockey because I...
0:35:44 > 0:35:47I got a speaker and I put it in the hallway
0:35:47 > 0:35:49and I sort of managed to broadcast from here
0:35:49 > 0:35:51to anybody who was in the kitchen.
0:35:51 > 0:35:53HE LAUGHS
0:35:53 > 0:35:56There was a part of me that always wanted to be a broadcaster, as well.
0:35:56 > 0:35:59You know, not only just a singer, I wanted to be a broadcaster.
0:35:59 > 0:36:02I always had this deep love of radio and music,
0:36:02 > 0:36:03right from the early days.
0:36:03 > 0:36:06And my basic love of black soul music
0:36:06 > 0:36:09came from my father, who loved Jackie Wilson.
0:36:09 > 0:36:11And I think he loved Reet Petite.
0:36:11 > 0:36:13And he used to play it over and over and over again.
0:36:13 > 0:36:17And it's always been one of my favourite records, that one.
0:36:18 > 0:36:20Got a lot of photographs here.
0:36:20 > 0:36:23This is me when I was probably about eight or nine years old.
0:36:23 > 0:36:25- Haven't changed. - HE LAUGHS
0:36:25 > 0:36:27But, yeah, eight or nine years old.
0:36:27 > 0:36:30And over here is my sister, Jackie, when she was...
0:36:30 > 0:36:34Well, she's three years younger than I am, so there's Jackie there.
0:36:38 > 0:36:41So now, in here, I'm going to lightly pickle some beetroot.
0:36:41 > 0:36:44So into this pan, we've got raspberry vinegar.
0:36:46 > 0:36:48Some sugar.
0:36:48 > 0:36:49Bit of salt.
0:36:51 > 0:36:53We bring that up to the boil.
0:36:53 > 0:36:56Whilst that's on, these are shallots.
0:36:56 > 0:36:59And we blanche them for about three or four minutes.
0:37:01 > 0:37:04And all I'm going to do now is just cut those in half.
0:37:06 > 0:37:07OK, and they are ready to go.
0:37:07 > 0:37:09Now, this vinegar has just come up to the boil here.
0:37:09 > 0:37:14And we pour that over the top and just leave them to steep.
0:37:14 > 0:37:16About five minutes will work fine.
0:37:16 > 0:37:18So I've had this pan heating for quite a while
0:37:18 > 0:37:21and I want it nice and hot. No oil in there.
0:37:21 > 0:37:25And I'm going to take these cooked shallots and put them cut side down.
0:37:25 > 0:37:29And I just want to sear them so you get that little charred effect
0:37:29 > 0:37:33that'll just make that lovely little bit of seasoning and flavouring
0:37:33 > 0:37:35when I put this tart together.
0:37:36 > 0:37:38It's the natural caramelisation
0:37:38 > 0:37:40of these shallots that we're looking for.
0:37:41 > 0:37:43Lovely! That's just what I want.
0:37:43 > 0:37:46I can just smell that little bit of charring.
0:37:46 > 0:37:49And then if you've got a chance, let them go cool,
0:37:49 > 0:37:52but then separate them so we get these little petals...
0:37:54 > 0:37:58..which have just got that little mark there. It's quite dainty.
0:37:58 > 0:38:00Then strain the beetroot.
0:38:00 > 0:38:03I love these beetroot when they're just pickled.
0:38:03 > 0:38:05Not too much, not too little.
0:38:06 > 0:38:08'That's the toppings done.
0:38:08 > 0:38:10'Now for the tart base,
0:38:10 > 0:38:13'which I'm going to make out of shop-bought puff pastry.'
0:38:13 > 0:38:16There we go. So we'll pin that out.
0:38:16 > 0:38:20'Cut carefully and brush the egg wash around the edge and shape a crust.'
0:38:22 > 0:38:25Just nice and rough. You don't need to make this one too pretty.
0:38:25 > 0:38:28'Prick the base to stop it rising too much,
0:38:28 > 0:38:30'then add your tomato mix.
0:38:30 > 0:38:33'I'm not using edible flowers, but I do want it to be colourful.'
0:38:35 > 0:38:39He'll probably never eat a pizza * margarita again in his life
0:38:39 > 0:38:41once he's tasted this.
0:38:41 > 0:38:45'Arrange your sliced beetroot and lightly-charred shallots.'
0:38:47 > 0:38:49So now I'm going to put it in the oven at about 180 degrees
0:38:49 > 0:38:53for about five minutes. Perhaps even higher, perhaps 200
0:38:53 > 0:38:55and then turn it down.
0:38:55 > 0:38:58There goes Mr Blackburn's gold disc.
0:39:06 > 0:39:08OK, come on in. This is my, er...
0:39:08 > 0:39:11this is my bedroom, where I used to sleep.
0:39:11 > 0:39:15And I spent a lot of time in here with the guitar, writing songs
0:39:15 > 0:39:17and things like that that never got published.
0:39:17 > 0:39:19I used to listen to the radio a lot in here.
0:39:19 > 0:39:21I used to have an old valve radio.
0:39:21 > 0:39:23Because in those days, they used to put them on
0:39:23 > 0:39:25and it took them about two minutes to heat up.
0:39:25 > 0:39:29So I used to listen to all the early radio shows, the Light Programme
0:39:29 > 0:39:31and things like that in here, as well.
0:39:32 > 0:39:34And I also had a tape recorder.
0:39:34 > 0:39:36And I read in the New Music Express
0:39:36 > 0:39:38they wanted disc jockeys for Radio Caroline.
0:39:38 > 0:39:40And this is where I made the tape up
0:39:40 > 0:39:43that eventually got me the job on Radio Caroline. So, er...
0:39:43 > 0:39:47Sitting down on the bed there, talking into the recorder,
0:39:47 > 0:39:49introducing four Beatles tracks,
0:39:49 > 0:39:50I think it was, or something like that,
0:39:50 > 0:39:52going down the road, posting it off
0:39:52 > 0:39:55and eventually ending up on the North Sea.
0:39:55 > 0:39:57So in this room, that's where it all
0:39:57 > 0:40:00sort of started, in a strange sort of way.
0:40:02 > 0:40:05Over here, there's a photograph that my mother put up
0:40:05 > 0:40:08meeting Princess Anne at a Royal Command Performance.
0:40:08 > 0:40:11I can't remember quite what it was. It was at the Palladium, though.
0:40:11 > 0:40:13And I think I was comparing the shows, if I remember.
0:40:13 > 0:40:17It's fading a bit now. It was taken such a long time ago.
0:40:17 > 0:40:18HE CHUCKLES
0:40:20 > 0:40:23Over here's a picture of my mother and father on their wedding day.
0:40:23 > 0:40:25My mother was only 18 years older than I was.
0:40:25 > 0:40:27She had me when she was 18 years old.
0:40:27 > 0:40:29So she got married very young,
0:40:29 > 0:40:32as they did, as they used to in those days.
0:40:32 > 0:40:36My father, at the time, he was in the Merchant Navy,
0:40:36 > 0:40:39and, um...then eventually became a GP.
0:40:49 > 0:40:53'I'm moments away from serving my version of Tony's favourite,
0:40:53 > 0:40:55'pizza margherita.
0:40:55 > 0:40:57'I made a rich tomato sauce,
0:40:57 > 0:41:01'slices of lightly-pickled beetroot and seared baby onions.
0:41:03 > 0:41:06'I cut a circle out of ready-made puff pastry,
0:41:06 > 0:41:08'dabbed the edges with egg wash,
0:41:08 > 0:41:10'formed a pronounced crust
0:41:10 > 0:41:12'and arranged the fillings on top.'
0:41:12 > 0:41:14Okey-cokey.
0:41:14 > 0:41:17'I'm serving it with a pesto sauce made from ground almonds,
0:41:17 > 0:41:20'garlic, fresh herbs and seasoning.
0:41:21 > 0:41:24'Adding olive oil and finely-grated Parmesan.'
0:41:26 > 0:41:28Hello, Brian. Gosh, you've been busy.
0:41:28 > 0:41:32I'm going to award you a gold disc.
0:41:32 > 0:41:34- Oh, at last! - It's in the oven. Indeed!
0:41:34 > 0:41:36I've waited years for this.
0:41:36 > 0:41:39- Now, I know that you're forever eating pizzas.- Yes.
0:41:39 > 0:41:42- This is not a pizza.- No? - This is a tart.
0:41:42 > 0:41:45- It's made with puff pastry. - Golly, that looks different!
0:41:45 > 0:41:48It looks better than a pizza, it looks more interesting.
0:41:48 > 0:41:50- What did you say then? - It looks better than a pizza.
0:41:50 > 0:41:51What a nice man!
0:41:51 > 0:41:54I certainly agree with that. I can't disagree with that.
0:41:54 > 0:41:58But do you know the other thing that this reminds me of?
0:41:58 > 0:42:02It reminds me of all those records that you used to play.
0:42:02 > 0:42:05The 45s. It's about the same size as a 45.
0:42:05 > 0:42:07It is about the same size, yeah.
0:42:07 > 0:42:10I don't know what would happen if you put a stylus on there.
0:42:10 > 0:42:15'I want my tribute dish for Tony to, you know, play the right tune.
0:42:15 > 0:42:18'Because he has such particular tastes.
0:42:18 > 0:42:19'But I've pushed the boat out a bit
0:42:19 > 0:42:23'because I'm a food man, and that's what I do.
0:42:23 > 0:42:25'I do hope he likes it.'
0:42:25 > 0:42:29- Now, grab a knife and fork.- Yep. - It's tasting time.
0:42:29 > 0:42:32- There you go, sir.- Thanks very much. - Just for you.- I'll try.
0:42:37 > 0:42:40Mm! It's lovely.
0:42:40 > 0:42:42- Good.- It's really nice. I like that, Brian.
0:42:42 > 0:42:43And it makes a change from a pizza.
0:42:43 > 0:42:45- It's the same, but it's different. - Oh, it does.
0:42:45 > 0:42:49It looks the same, but it's got so much more on it.
0:42:49 > 0:42:51- It's all happening on it, isn't it? - THEY LAUGH
0:42:51 > 0:42:54Well, Tony it's been a pleasure spending the day with you.
0:42:54 > 0:42:56I really do hope you've enjoyed the food.
0:42:56 > 0:42:58But more than that, the memories of the Pavilion
0:42:58 > 0:43:00and the memories of your house here.
0:43:00 > 0:43:02It's been a pleasure seeing you here.
0:43:02 > 0:43:04And I hope that represents your life on a plate.
0:43:04 > 0:43:06It does. It's been a pleasure having you here.
0:43:06 > 0:43:10- That's very kind of you.- Thank you. - Finish that off now.
0:43:10 > 0:43:12The closest I'll ever come to a gold disc, I can tell you.
0:43:12 > 0:43:15THEY LAUGH