0:00:02 > 0:00:04'For everyone, there's a taste of food or a smell of cooking
0:00:04 > 0:00:07'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 > 0:00:13Reminds me of someone I used to know about school, does that.
0:00:13 > 0:00:17'And I'm going to stir up the food memories of much-loved celebrities.'
0:00:17 > 0:00:19- ALL:- Ohh! - Look at that!
0:00:19 > 0:00:23'Going back to their early days 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 > 0:00:29- It's time for something to eat.- Brilliant!
0:00:29 > 0:00:32'..and celebrating food their home regions are proud of.'
0:00:32 > 0:00:34BRIAN LAUGHS
0:00:34 > 0:00:36- Which way would you like to go? - This way.
0:00:36 > 0:00:39'I'll recreate a nostalgic family favourite...'
0:00:39 > 0:00:41Mmm. 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 > 0:00:46Magic.
0:00:46 > 0:00:47Magic!
0:00:49 > 0:00:53'Today, television presenter Johnny Ball is back in his home town,
0:00:53 > 0:00:54Bristol.'
0:00:55 > 0:00:57'He'll be revisiting old haunts...'
0:00:57 > 0:00:59That was our sweet shop.
0:00:59 > 0:01:01But during the war there were no sweets!
0:01:01 > 0:01:05'..and telling tall tales from bygone days...'
0:01:05 > 0:01:10WG Grace actually hit the ball over the spire.
0:01:11 > 0:01:13'..while I'll be cooking dishes'
0:01:13 > 0:01:16'that should unlock some long forgotten memories.'
0:01:16 > 0:01:18Oh, you're going to love that, lad.
0:01:24 > 0:01:28Johnny was born in 1938 to Daniel and Anne,
0:01:28 > 0:01:30who'd moved to Bristol from Lancashire.
0:01:31 > 0:01:35Bristol was one of England's most important ports,
0:01:35 > 0:01:37and is still proud of its maritime heritage.
0:01:39 > 0:01:41Perhaps its most famous son,
0:01:41 > 0:01:42apart from Johnny, of course,
0:01:42 > 0:01:46is Victorian engineer Isambard Kingdom Brunel,
0:01:46 > 0:01:49who designed its docks, its railway station,
0:01:49 > 0:01:51and its most famous landmark,
0:01:51 > 0:01:53the Clifton Suspension Bridge.
0:01:56 > 0:01:59Brunel was Johnny's childhood hero,
0:01:59 > 0:02:01so we're starting our journey into his food memories
0:02:01 > 0:02:03against this amazing backdrop.
0:02:04 > 0:02:09- Johnny, hi.- Hello.- How you doing?- I'm very well.- What a very pretty view.
0:02:09 > 0:02:11- Isn't it gorgeous?- Look at that.
0:02:11 > 0:02:13When I was about seven, at school,
0:02:13 > 0:02:16the only drawing I ever did when they said, "Do a drawing, anything you like",
0:02:16 > 0:02:18was two green blobs and the bridge across.
0:02:18 > 0:02:19It was so easy.
0:02:19 > 0:02:22But I love the bridge, and it's just wonderful.
0:02:22 > 0:02:23Had he ever kept any of those pictures?
0:02:23 > 0:02:26No, I don't think so, I don't think they're worth keeping.
0:02:26 > 0:02:29No, but they must be worth a fortune, now. Johnny Ball.
0:02:29 > 0:02:31The teacher would rather have hung me than the pictures.
0:02:31 > 0:02:33THEY LAUGH
0:02:33 > 0:02:35Sit down and have a chat, and tell me more of these stories.
0:02:35 > 0:02:37Certainly, certainly.
0:02:37 > 0:02:39What were you good at school?
0:02:39 > 0:02:40I was immediately good at maths
0:02:40 > 0:02:43because my dad always played maths games with me.
0:02:43 > 0:02:46He built a bagatelle table, you know, with the marble.
0:02:46 > 0:02:48But he built it, and it was much more ornate
0:02:48 > 0:02:50and elaborate than the other ones.
0:02:50 > 0:02:55And I could total the numbers as the ball fell in, you see.
0:02:55 > 0:02:57Then, at school, the teacher...
0:02:57 > 0:03:00We used to... "We want homework! We want homework!"
0:03:00 > 0:03:02- No!- Can you imagine...?
0:03:02 > 0:03:03I can't, I can't, no!
0:03:03 > 0:03:06And he said "You don't get homework till you're nine",
0:03:06 > 0:03:07and we were seven.
0:03:07 > 0:03:08"We want homework."
0:03:08 > 0:03:11So he got these horrible Xeroxed copies,
0:03:11 > 0:03:13they always smelled oily,
0:03:13 > 0:03:15because of the copying system in those days,
0:03:15 > 0:03:19and there were 100 simple additions or subtractions or multiplications.
0:03:19 > 0:03:21He said, "If you do ten, I'm happy."
0:03:21 > 0:03:25And me and about four others would do all hundred.
0:03:27 > 0:03:31In the 1970s, maths and science made Johnny a household name,
0:03:31 > 0:03:34when he inspired a generation of children with his programmes,
0:03:34 > 0:03:38Think Of A Number, and Think Again.
0:03:38 > 0:03:40Nitro-glycerine is the stuff.
0:03:40 > 0:03:43And apparently, you don't even need a match!
0:03:43 > 0:03:45Just a little tap with a hammer.
0:03:45 > 0:03:47HE COUGHS AND SPLUTTERS
0:03:47 > 0:03:50Oh, mate. I'll be nobbled.
0:03:53 > 0:03:55But back when Johnny himself was a child,
0:03:55 > 0:03:57he was living in a country at war.
0:03:58 > 0:04:01How did Bristol cope during the war, was it badly affected?
0:04:01 > 0:04:05Well, I think there were four nights of Blitz, and the first one,
0:04:05 > 0:04:11every other house around us had an Anderson shelter with a concrete...
0:04:11 > 0:04:12Concrete coffin, almost.
0:04:12 > 0:04:15And it would fit two households, so we went in there with the Churches,
0:04:15 > 0:04:16who lived next door, you know.
0:04:18 > 0:04:21Over 3.5 million Anderson shelters
0:04:21 > 0:04:24were distributed across the country in the early war years.
0:04:26 > 0:04:30They were designed to be part-buried, and then covered with soil,
0:04:30 > 0:04:32for protection from falling bombs.
0:04:35 > 0:04:37We didn't like it. It was horrible.
0:04:37 > 0:04:38- BRIAN LAUGHS - Just me and my mum.
0:04:38 > 0:04:39- My dad was on nights, you see. - Right.
0:04:39 > 0:04:41So that was the first night.
0:04:41 > 0:04:42We didn't get hit.
0:04:42 > 0:04:45The second one, we went under the stairs.
0:04:45 > 0:04:46In your house?
0:04:46 > 0:04:48In the cupboard under the stairs, in our house, me and my mum.
0:04:48 > 0:04:51On the third night, and the fourth night,
0:04:51 > 0:04:54we were under the kitchen table. That'll do.
0:04:54 > 0:04:55Just under the kitchen table.
0:04:55 > 0:04:58- Those must be memories that will stay with you forever.- Very much.
0:04:58 > 0:05:00Nothing was hit anywhere near us,
0:05:00 > 0:05:03but when we came shopping, a few weeks later,
0:05:03 > 0:05:07St Mary Radcliffe, the church, was totally left unmarked,
0:05:07 > 0:05:09but everything around it was blitzed.
0:05:14 > 0:05:16Everything was just...
0:05:16 > 0:05:18Department stores, completely gone.
0:05:21 > 0:05:25- Rationing must have played a very big part in everybody's lives in those days.- It was a big thing.
0:05:25 > 0:05:28You had ration books, and you had to give your coupons in,
0:05:28 > 0:05:30and you had to know your butcher to get your pieces.
0:05:30 > 0:05:33- A bit like Dad's Army.- Oh, really? - It genuinely was.
0:05:33 > 0:05:35You had to be friends with your butcher.
0:05:35 > 0:05:40And I remember my dad used to, on a Sunday, right,
0:05:40 > 0:05:42because eggs were so rationed and so scarce,
0:05:42 > 0:05:44my dad used to give me a mark.
0:05:44 > 0:05:45Do you remember a mark?
0:05:45 > 0:05:48It's a slice of bread, rub it in his yolk.
0:05:48 > 0:05:49"There you are."
0:05:49 > 0:05:51And that was my egg.
0:05:51 > 0:05:54- Do you know, I've never heard that one before.- It was amazing.
0:05:54 > 0:05:56Amazing, that is, in't it, eh?
0:05:56 > 0:05:58So what do you remember eating in those days,
0:05:58 > 0:05:59in your junior school days?
0:05:59 > 0:06:03I remember my mother used to make a lot of stews. And she...
0:06:03 > 0:06:04And there was a problem
0:06:04 > 0:06:08because she used to thicken the stews with barley. Right.
0:06:08 > 0:06:11- So it's a Scouse sort of type thing. - Yeah, yeah.- But with barley.
0:06:11 > 0:06:14Well, the barley made me cockle terrible.
0:06:14 > 0:06:16- Cockle?- Choke.- Yeah, yeah.
0:06:16 > 0:06:19And I couldn't take it and the sweat used to pour out of me,
0:06:19 > 0:06:23because of its consistency, the barley.
0:06:23 > 0:06:25And so I couldn't eat my Sunday lunch.
0:06:25 > 0:06:28- Did you have a war with your mum? - With my dad.- Your dad said,
0:06:28 > 0:06:30"You're eating that, lad. You know how much..."
0:06:30 > 0:06:32- My dad used to put me over a chair.- Did he?- Yeah.
0:06:32 > 0:06:34Virtually every Sunday lunchtime.
0:06:34 > 0:06:36Before they took the food away cold. You know.
0:06:38 > 0:06:39And that was tiring,
0:06:39 > 0:06:43because everything else that was in my childhood was happy, it was...
0:06:43 > 0:06:46That was the only thing that I remember,
0:06:46 > 0:06:47and my God, do I remember it.
0:06:49 > 0:06:51You used to get a lot of offal.
0:06:51 > 0:06:54- Now, not many people like offal. How did you get on with it?- That's right.
0:06:54 > 0:06:56That was fine. Liver, I've always liked liver.
0:06:56 > 0:06:57I think we had...
0:06:59 > 0:07:01..not so much lamb's liver as pig's liver, in those days.
0:07:01 > 0:07:03- I think it was cheaper and easier to get.- Yeah.
0:07:03 > 0:07:07You also had cheese in milk.
0:07:07 > 0:07:11Yes, you'd have a metal plate, and you would cut the cheese,
0:07:11 > 0:07:15and just almost cover it in milk, and that was it,
0:07:15 > 0:07:17- and just grill it just like that. - My dad used to do that.
0:07:17 > 0:07:19Oh, it's just gorgeous, you can't beat it.
0:07:23 > 0:07:27After the war, cheese was one of the items that were still rationed.
0:07:27 > 0:07:31Each person was allowed 3oz in old money.
0:07:31 > 0:07:33That's 75g, today.
0:07:33 > 0:07:37But what I've ordered for us looks like a couple of months' worth.
0:07:37 > 0:07:38Wow, look at that!
0:07:39 > 0:07:42- Whoops.- A real Ploughman's.
0:07:42 > 0:07:44- Thank you.- Well, it is, isn't it?
0:07:46 > 0:07:48Got a bit of fruit there, we've got some cheese,
0:07:48 > 0:07:51we've got gherkins, onions, eggs, bit of bread. They look fantastic.
0:07:51 > 0:07:54It's definitely not wartime rationing Ploughman's,
0:07:54 > 0:07:55this is certainly not.
0:07:55 > 0:07:59What about other foods that you eat, now, what kind of thing do you like?
0:07:59 > 0:08:02- Anything. Anything.- Oh, really? - Oh, yes.
0:08:03 > 0:08:07We love the fish, I love mackerel and the oily fishes.
0:08:07 > 0:08:11Well, that reminds me, of course, that your mum and dad,
0:08:11 > 0:08:15- coming from Lancashire, wouldn't eat cod.- Oh, no.
0:08:15 > 0:08:16Cod is dirty fish.
0:08:16 > 0:08:20Swims on the bottom, eats all the rubbish. No, they wouldn't.
0:08:20 > 0:08:22- Full of worms.- That's why I love it.
0:08:22 > 0:08:23JOHNNY CHUCKLES
0:08:23 > 0:08:25Oh, no, it had to be haddock.
0:08:26 > 0:08:28Because in Bristol... What was it?
0:08:29 > 0:08:31Gurnit. We used to get gurnit.
0:08:31 > 0:08:33- Gurnard.- Is that...? Gurnard.
0:08:33 > 0:08:35Well, it's called gurnit in Bristol.
0:08:35 > 0:08:39- And I think that was a cheaper fish. - It's got a lot of bone to it.
0:08:39 > 0:08:42- Yeah, it had. Always had. - Got a tough head.- Yeah.
0:08:42 > 0:08:45- But actually it's got a nice flavour to it.- Mmm. Yeah.
0:08:46 > 0:08:49That is lovely, that really is lovely.
0:08:49 > 0:08:51A Ploughman's was always Cheddar cheese,
0:08:51 > 0:08:52and nothing else but Cheddar cheese.
0:08:52 > 0:08:55You know, they say that Cheddar is probably the most eaten cheese
0:08:55 > 0:08:57in the whole world, these days.
0:08:57 > 0:09:01And it should be, it's gorgeous. It's unadulterated.
0:09:01 > 0:09:04When you say it's gorgeous, is that because of the Cheddar Gorge?
0:09:04 > 0:09:07- Oh, behave, behave!- Because if you did I missed it, I'm sorry.
0:09:08 > 0:09:10The southwest isn't just home to
0:09:10 > 0:09:14arguably the world's favourite cheese, Cheddar.
0:09:14 > 0:09:17There are over 2,500 dairy farms here.
0:09:18 > 0:09:19'I've come to Marshfield Farm
0:09:19 > 0:09:23'to find out what makes this part of the world so good
0:09:23 > 0:09:24'for milk production.'
0:09:24 > 0:09:26- Morning, Will.- Hello, Brian.
0:09:26 > 0:09:28- How you doing, boss?- Fine, thank you. How are you?- Yeah.
0:09:28 > 0:09:31'Will Hawking has lived on the farm since he was a child.'
0:09:32 > 0:09:34So, Will, we're on the very edge of the Cotswolds.
0:09:34 > 0:09:37We're really in the heart of the West Country.
0:09:37 > 0:09:40What is it that makes dairy farming so prolific?
0:09:40 > 0:09:42It's probably got one of the best climates in the world
0:09:42 > 0:09:44for dairy farming.
0:09:44 > 0:09:48At the end of the day, the key thing that you need is a mild climate,
0:09:48 > 0:09:51and steady, fairly high rainfall to produce grass.
0:09:54 > 0:09:56What the cow does for us is to take that grass
0:09:56 > 0:10:00and to turn it into what we can make, and salvage, as milk.
0:10:01 > 0:10:03So these are easily recognisable cattle,
0:10:03 > 0:10:07and I assumed they're chosen because their qualities are good for
0:10:07 > 0:10:09- dairy production?- Exactly.
0:10:09 > 0:10:11So, these are Friesians,
0:10:11 > 0:10:14but they also have some Holstein blood in them as well.
0:10:14 > 0:10:17They have phenomenal ability to convert grass to milk.
0:10:17 > 0:10:19- Milk machines?- Exactly.
0:10:22 > 0:10:24Nowadays, the cows are milked twice a day,
0:10:24 > 0:10:27in purpose-built milking parlours where it's all about cleanliness.
0:10:29 > 0:10:31Moooo!
0:10:31 > 0:10:32But cows are cows,
0:10:32 > 0:10:35so you wouldn't go to work here wearing your best suit.
0:10:37 > 0:10:38So, this is the action part, now,
0:10:38 > 0:10:41we're actually going to see where the milk actually...
0:10:41 > 0:10:43How it's unloaded from the cattle, yeah?
0:10:43 > 0:10:44This is the business end, really.
0:10:44 > 0:10:46- Yeah. We're togged up as we are. - Fully togged up.
0:10:46 > 0:10:48I'm sorry about this.
0:10:48 > 0:10:50- No, no!- I know this has been a shock to your system.
0:10:50 > 0:10:52I'd much rather be this way than getting caught out.
0:10:52 > 0:10:53Messy in there, sometimes?
0:10:53 > 0:10:56It is messy, I'm afraid, that's part of the job.
0:10:56 > 0:10:58- Let's go and get this job done. - OK.- We can do it!
0:11:00 > 0:11:03'In all my years drinking milk and eating cheese,
0:11:03 > 0:11:05'this will be a first for me.'
0:11:07 > 0:11:09Would you like to have a go at milking a cow, Brian?
0:11:09 > 0:11:11Well, I'm going to see how it works, yes.
0:11:11 > 0:11:12TUBE HISSES
0:11:12 > 0:11:14- There's a good strong vacuum, there.- Yeah.
0:11:14 > 0:11:16Let me just get my finger out. So...
0:11:18 > 0:11:20Pop...
0:11:22 > 0:11:24Each of the...
0:11:24 > 0:11:26Each of the lines onto the teats of the cow,
0:11:26 > 0:11:29and away she goes, and you can see the milk coming quite fast.
0:11:31 > 0:11:36She'll only take about two minutes to give us probably 20 litres.
0:11:36 > 0:11:41- And there's no pain, it's the fact that they need to be milked?- No, they love it. They love to be milked.
0:11:41 > 0:11:43In fact, in a robotic system,
0:11:43 > 0:11:45cows will naturally come in four or five times a day to be milked,
0:11:45 > 0:11:48so they like the relief, I think...
0:11:48 > 0:11:50- Yeah.- ..of unloading the milk.
0:11:53 > 0:11:56Now, do you think you can locate them onto the cow's teats?
0:11:56 > 0:12:00- So, this one goes onto...- That one goes over there, be careful.
0:12:00 > 0:12:02That's it. I'll get the inside one.
0:12:02 > 0:12:04- OK, this one goes... - That one goes there.
0:12:06 > 0:12:07That's it. Perfect.
0:12:09 > 0:12:10I've got the other one.
0:12:10 > 0:12:12- Right.- You'll see the milk.
0:12:12 > 0:12:14And your man, James, does this by himself, normally?
0:12:14 > 0:12:17James does it all by himself. You can see him starting at the back.
0:12:17 > 0:12:21- And he's doing 250 cattle?- About 200 in milk at the moment, yeah.
0:12:21 > 0:12:23Every morning and every evening. Yeah.
0:12:23 > 0:12:25Quite amazing, isn't it, eh, really?
0:12:27 > 0:12:32'Every day, Will's herd produces up to 10,000 litres of milk.
0:12:32 > 0:12:34'But it's not all destined to be drunk.'
0:12:35 > 0:12:37Moo.
0:12:37 > 0:12:42In 1988, Will's family decided to make something with their milk.
0:12:42 > 0:12:43Ice cream.
0:12:45 > 0:12:49It would take a day for our milk to become ice cream.
0:12:49 > 0:12:54Whether it's exotic mango, or good old vanilla, the process is the same.
0:12:54 > 0:12:56Heat the milk to kill the nasties.
0:12:56 > 0:12:59Chill down again, and add natural flavours and colours.
0:13:02 > 0:13:03The smell is fantastic.
0:13:06 > 0:13:09'Will's told me there's one part of the process that's a bit tricky,
0:13:09 > 0:13:11'and I've drawn the short straw.'
0:13:13 > 0:13:16It's not easy, most people, it takes a good week,
0:13:16 > 0:13:20- so I'm expecting a muddle.- So, the next one, I'm going to take over.
0:13:20 > 0:13:22The next one. OK. So, I'll finish this.
0:13:22 > 0:13:24- Yeah, you say go and I'll take over. - Then you have a go,
0:13:24 > 0:13:28- and we see how we go.- It looks simple but I'm sure it's not going to be.- We've a bucket underneath,
0:13:28 > 0:13:31so it's not the end of the world if you make a muddle.
0:13:31 > 0:13:33You'll be a natural, if you get it.
0:13:33 > 0:13:34Off you go. Not bad.
0:13:36 > 0:13:38Very good.
0:13:38 > 0:13:39Follow around the tub.
0:13:42 > 0:13:44That's good. Follow round the tub.
0:13:44 > 0:13:46You get a bit frightened then, when you get near the end.
0:13:46 > 0:13:48You're doing fine. Keep going.
0:13:48 > 0:13:52Keep going, and to the end, keep going and... hop!
0:13:52 > 0:13:53Not bad!
0:13:53 > 0:13:55- He's a natural. - Yeah, I don't know about that.
0:13:56 > 0:14:01This is a skill that has to be practised to be learned, it is...
0:14:02 > 0:14:05You could do this on the Generation Game, I suspect.
0:14:05 > 0:14:08Filling it isn't too bad, it's when you get near the end...
0:14:08 > 0:14:11- You've got to dip it right in and pull it away.- Yeah.
0:14:11 > 0:14:15- Don't forget, we're going at about a third speed, here.- Oh, shut up!
0:14:15 > 0:14:17You don't have to tell people that!
0:14:18 > 0:14:20Oh, no! Now, now, you see? You've got me going now.
0:14:20 > 0:14:22- I've ruined it for you. - OK, right, off you go.
0:14:22 > 0:14:24Concentrate, Turner, concentrate.
0:14:26 > 0:14:28- You could have a great future here if you want one, Brian.- Hey!
0:14:30 > 0:14:31Oh, that was a clean one.
0:14:31 > 0:14:33That's not bad at all.
0:14:33 > 0:14:37'I don't think I'll be giving up the day job any time soon.'
0:14:39 > 0:14:40- Cheers.- Cheers.
0:14:44 > 0:14:48Back in the city, Johnny and I are on the way to his old manor.
0:14:50 > 0:14:52Johnny's family lived in Kingswood,
0:14:52 > 0:14:54a suburb on the side of Bristol,
0:14:54 > 0:14:57just seven miles from Brunel's famous bridge.
0:14:59 > 0:15:01Over there, there was an arbour,
0:15:01 > 0:15:04and it was absolutely covered in roses and it was just beautiful,
0:15:04 > 0:15:08and it was really like a dark cave, even when it was sunny.
0:15:08 > 0:15:10It was gorgeous. And the playground's down there.
0:15:10 > 0:15:12And that's still there.
0:15:12 > 0:15:13And the church's over there.
0:15:13 > 0:15:14The church is over there,
0:15:14 > 0:15:18and I was in the Cubs. 111th, Kingswood, Bristol.
0:15:18 > 0:15:19And the school down there.
0:15:19 > 0:15:23So, it's just amazing. It's amazing that so much of it is the same.
0:15:23 > 0:15:26Was the headmaster at the primary school
0:15:26 > 0:15:29- an officious kind of person, or... - The headmaster was wonderful.
0:15:29 > 0:15:31And the headmaster taught me maths,
0:15:31 > 0:15:34and was one of my inspirations, no question about that.
0:15:34 > 0:15:37He got me going in the right direction. Mr Benson.
0:15:37 > 0:15:40Well, the right direction, sir, for Mr Benson's, won't be there.
0:15:40 > 0:15:42- You go and have a look at the school. - Oh, yeah.
0:15:42 > 0:15:44It'll bring back loads of happy memories,
0:15:44 > 0:15:45and I'm going to cook a little dish
0:15:45 > 0:15:48which will also bring back some memories, I hope.
0:15:48 > 0:15:51- Wonderful!- You go enjoy yourself. - See you later.- Cheers, Johnny.
0:15:58 > 0:16:00Wow!
0:16:00 > 0:16:03My old school, and it hasn't changed in the 70 years
0:16:03 > 0:16:04since I was here, more or less.
0:16:04 > 0:16:06And I remember the first day,
0:16:06 > 0:16:08because I remember there was a classroom over there,
0:16:08 > 0:16:10and at playtime they all went out
0:16:10 > 0:16:14and I was kept in, by this horrible teacher,
0:16:14 > 0:16:17because I wouldn't drink my milk. Little bottle of milk.
0:16:17 > 0:16:20And it smelt sour and awful, I wouldn't drink it.
0:16:20 > 0:16:23So, on my first day I was kept in at playtime!
0:16:24 > 0:16:27But I loved the school. I loved being at school.
0:16:27 > 0:16:30I walked about a mile, up the road here, every morning.
0:16:30 > 0:16:32First day, my mother said, "Tag along with the others",
0:16:32 > 0:16:34and off I went, and walked for a mile.
0:16:34 > 0:16:37I was never taken to school, never brought home,
0:16:37 > 0:16:39always walked up and down the road here.
0:16:39 > 0:16:41And afterwards if we had a penny,
0:16:41 > 0:16:43and I usually had a penny,
0:16:43 > 0:16:46we'd go in the shop and, look, it hasn't changed.
0:16:46 > 0:16:47It's still there.
0:16:47 > 0:16:49And that was our sweet shop.
0:16:49 > 0:16:51But during the war there were no sweets!
0:16:51 > 0:16:52So...
0:16:52 > 0:16:53What could we have?
0:16:53 > 0:16:55We used to buy liquorice, which was very nice,
0:16:55 > 0:16:57but it was actually a laxative,
0:16:57 > 0:16:59and that what it was supposed to be.
0:16:59 > 0:17:02Or we'd buy hundreds and thousands for cake decoration.
0:17:03 > 0:17:06And suck them with our finger, because there were no sweets!
0:17:06 > 0:17:07So we had a tough time.
0:17:07 > 0:17:08But we survived!
0:17:10 > 0:17:15'I'm planning a dish for Johnny packed full of childhood memories.'
0:17:16 > 0:17:19'I know he likes liver, but I'm going to add some extras,
0:17:19 > 0:17:22'to make a cheap ingredient into a feast.'
0:17:22 > 0:17:26Lamb's kidneys, still in their fat, and some black pudding,
0:17:26 > 0:17:30and I've got some local Somerset cider to make the sauce.
0:17:30 > 0:17:34Firstly, what we need to do, however, we get some onions cooking away.
0:17:35 > 0:17:38So, we'll just shred these onions.
0:17:39 > 0:17:41Nice and finely.
0:17:41 > 0:17:43Bags of flavour. Sweetness...
0:17:44 > 0:17:46..flavour, and texture.
0:17:55 > 0:17:57Leave them to cook, slowly.
0:17:59 > 0:18:01Put some salt and pepper in.
0:18:03 > 0:18:05And I'm going to put in there a little knob of butter.
0:18:08 > 0:18:09Really tasty.
0:18:11 > 0:18:14And just let them slowly cook away.
0:18:19 > 0:18:20Wow!
0:18:21 > 0:18:23The senior playground.
0:18:23 > 0:18:26We were only up to 11, I took my 11+ here,
0:18:26 > 0:18:29but this playground didn't have cars or fences,
0:18:29 > 0:18:31it was a big open space,
0:18:31 > 0:18:36and we all used to play in here and we all had hobnail boots,
0:18:36 > 0:18:38and the great thing about hobnail boots is you could slide in them.
0:18:38 > 0:18:42But what we'd do is get a chain of kids, and they'd run round,
0:18:42 > 0:18:45and the one on the end was like a water skier, hanging on.
0:18:45 > 0:18:46And whoosh!
0:18:46 > 0:18:48We'd swing them round in their hobnail boots,
0:18:48 > 0:18:51and try and smash them into the wall.
0:18:51 > 0:18:54But if you were sensible, you let go just at the right time,
0:18:54 > 0:18:57and either stopped yourself against the wall,
0:18:57 > 0:18:59or slammed into some other kids.
0:18:59 > 0:19:00We were very robust kids.
0:19:00 > 0:19:02There was no health and safety,
0:19:02 > 0:19:05but I don't remember any of us coming a-cropper in those days.
0:19:07 > 0:19:09'The onions for my dish are softening gently,
0:19:09 > 0:19:13'so I can get on with preparing the rest of the ingredients.
0:19:13 > 0:19:15'Starting with kidneys, for the sauce.'
0:19:16 > 0:19:17These are lovely when they're in their fat,
0:19:17 > 0:19:20you can't get them in the fat all the time.
0:19:20 > 0:19:22Just take the fat off,
0:19:22 > 0:19:25and there's a skin on the outside of the kidney,
0:19:25 > 0:19:27which peels off, as well.
0:19:27 > 0:19:28Delicious.
0:19:28 > 0:19:30And they're not expensive, either, these.
0:19:30 > 0:19:33Good for you, very tasty.
0:19:35 > 0:19:38Going to cut them into a little bit of a dice.
0:19:38 > 0:19:39Two will probably be enough.
0:19:42 > 0:19:45Wonderfully sweet shallots will be the base for the sauce.
0:19:47 > 0:19:50Don't worry if they're not too fine, it's just to get that real...
0:19:51 > 0:19:52..flavour out of them.
0:19:56 > 0:19:59And I just want to sweat them off, put a bit of butter in there...
0:20:02 > 0:20:04Just to get that...
0:20:06 > 0:20:07..flavour on the go.
0:20:12 > 0:20:14So, bags of onions, there.
0:20:14 > 0:20:16And we all know that liver and onion works fantastic.
0:20:16 > 0:20:18Tried and tested throughout the years.
0:20:18 > 0:20:20Perfect marriage.
0:20:20 > 0:20:24So, those onions are on the go, and the shallots just softening up.
0:20:24 > 0:20:27And all I do now is just flip them into a pan.
0:20:28 > 0:20:30Make sure you get them all out.
0:20:31 > 0:20:33Because we don't want to burn.
0:20:37 > 0:20:39And then put the pan back on.
0:20:39 > 0:20:40Bit more oil in there.
0:20:42 > 0:20:43A tad of butter.
0:20:46 > 0:20:49And when it's hot enough, and you need to be patient, now.
0:20:49 > 0:20:51You need to just let the heat get in there.
0:20:51 > 0:20:55So you can hear that the butter's getting hotter,
0:20:55 > 0:20:57and when it starts to change colour,
0:20:57 > 0:20:58in go the kidneys.
0:21:00 > 0:21:01Starting to get hot enough.
0:21:04 > 0:21:05Quickly...
0:21:06 > 0:21:07..into the pan.
0:21:13 > 0:21:16And the trick here is not to mess about with it too much,
0:21:16 > 0:21:20just let it sit there for a moment, then we turn it over.
0:21:20 > 0:21:22Seal it on all sides, get it warm in the middle.
0:21:26 > 0:21:27See, it's just been coloured
0:21:27 > 0:21:28on all sides,
0:21:28 > 0:21:31so let's take that off
0:21:31 > 0:21:32and put that in here...
0:21:34 > 0:21:37..to keep. We don't want it to overcook, that's the secret.
0:21:37 > 0:21:41What I don't want to do is throw away any of this flavour from the pan.
0:21:41 > 0:21:44So, we've got some wonderful local Somerset cider.
0:21:45 > 0:21:46And the cider goes in.
0:21:55 > 0:21:56And it'll start to reduce.
0:21:56 > 0:21:59Washing the flavour of the pan, all collecting together,
0:21:59 > 0:22:01and we put a bit of chicken stock in there...
0:22:03 > 0:22:05..and we'll just leave that.
0:22:11 > 0:22:12Wow!
0:22:13 > 0:22:15Oh, just to think that when I was here,
0:22:15 > 0:22:20I was always top, or next to top, and always top in maths.
0:22:21 > 0:22:23In the Second World War,
0:22:23 > 0:22:26they had gas masks hanging from the hooks,
0:22:26 > 0:22:29and they were Mickey Mouse gas masks.
0:22:29 > 0:22:31They smelt horrible, horrible.
0:22:31 > 0:22:33You thought you were going to suffocate in them,
0:22:33 > 0:22:36but they had little ears like Mickey Mouse,
0:22:36 > 0:22:38just to make kids feel happier in them.
0:22:38 > 0:22:40We hated them!
0:22:40 > 0:22:41Mickey Mouse gas masks.
0:22:41 > 0:22:43Eurgh! They gave me nightmares!
0:22:47 > 0:22:50So far, I've softened a whole heap of onions,
0:22:50 > 0:22:52and cooked some lamb's kidneys with shallots,
0:22:52 > 0:22:54which I'll add to a cider sauce.
0:22:55 > 0:22:59Everything else will happen now Johnny's back from his school tour.
0:23:01 > 0:23:03- Ey up, lad.- That was wonderful. - Was it all right?
0:23:03 > 0:23:07- Seeing the old school, yeah. - Happy memories?- Oh! Tears in my eyes!
0:23:07 > 0:23:10- No, it was gorgeous.- Look, I just need to do this fairly quickly,
0:23:10 > 0:23:13because I've put together a dish that I think'll take you back to your childhood,
0:23:13 > 0:23:14because you had lots of offal.
0:23:14 > 0:23:18So, we've got some lambs liver, I've got some kidneys,
0:23:18 > 0:23:19and I've got some black pudding.
0:23:19 > 0:23:21First, I need to put that lamb's liver on.
0:23:21 > 0:23:25Now, it's such a good price, and it's so good for you.
0:23:28 > 0:23:29Just get rid of the excess oil.
0:23:32 > 0:23:35Not too hot. But yet hot.
0:23:37 > 0:23:39OK, so...
0:23:39 > 0:23:40I'll just turn that...
0:23:41 > 0:23:43..over. That looks grand.
0:23:48 > 0:23:50Lovely. And then a piece of black pudding.
0:23:52 > 0:23:55Which is very northern, but it's not quite Bury Market.
0:23:55 > 0:23:59- I like it when the fat is very fine, like that.- Yeah, me too, yeah.
0:23:59 > 0:24:02I eat black pudding sandwiches raw, you know.
0:24:02 > 0:24:05- Just black pudding and a little bit of salt.- My relations do that.
0:24:05 > 0:24:07- Now, look. In here, I've got some shallots.- Yeah.
0:24:07 > 0:24:09Some butter and some kidney, and I'll put that...
0:24:10 > 0:24:13..into the sauce. Excuse me, sir.
0:24:14 > 0:24:15Give it a whirl round.
0:24:16 > 0:24:17Oh, yeah.
0:24:17 > 0:24:20Ah, that's coming together nicely, is that, now.
0:24:20 > 0:24:22Oh, you're going to love that, lad.
0:24:22 > 0:24:24Let's have a quick look over here.
0:24:25 > 0:24:28- Oh, look at that black pudding. - Oh, it's beautiful.
0:24:28 > 0:24:31So, I'm going to take the liver off, don't want that to overcook.
0:24:31 > 0:24:34Want to keep it under-done. And all I need to do now...
0:24:36 > 0:24:37..is dress up.
0:24:37 > 0:24:40Not dress up, dress the plate up, that is, of course.
0:24:40 > 0:24:42- You know what I mean, don't you, eh? - I do, I do.
0:24:42 > 0:24:44- Oh, look at this.- Look at those.
0:24:44 > 0:24:47So, we'll put a few onions...
0:24:49 > 0:24:50..in the middle of the plate.
0:24:50 > 0:24:51That's good.
0:24:53 > 0:24:55Take the liver across.
0:24:57 > 0:24:58Oh, look at that! Still pink.
0:24:58 > 0:25:01- The thing in my book is not to hide everything.- Yeah.
0:25:03 > 0:25:04So, we put that...
0:25:06 > 0:25:09..down the bottom, there. OK.
0:25:09 > 0:25:12Mustn't forget a nice lump of black pudding in there.
0:25:12 > 0:25:14Oh, look, and it's still tender.
0:25:14 > 0:25:16Bit of parsley in there.
0:25:17 > 0:25:18Bit of colour.
0:25:23 > 0:25:24Make sure we get some of that...
0:25:26 > 0:25:31..kidney on the top. And then, all I'm going to do...
0:25:31 > 0:25:34- ..is dribble that around there. - Dribble, it's one of those words...
0:25:37 > 0:25:40- What do you think to that, guv'nor? - That looks tremendous.
0:25:43 > 0:25:47The nostalgia dish I've cooked for Johnny is grilled lamb's liver
0:25:47 > 0:25:48with black pudding and onions,
0:25:48 > 0:25:50with a kidney and cider sauce.
0:25:50 > 0:25:52I do hope he likes it.
0:25:59 > 0:26:01Oh, the...
0:26:01 > 0:26:02The kidney's wonderful.
0:26:06 > 0:26:08- Still pink.- Still pink, lovely.
0:26:08 > 0:26:10- Oh, that's gorgeous. - JOHNNY CHUCKLES
0:26:10 > 0:26:15- But does it remind you of the days when your mum used to give you the stuff that they could afford?- It did.
0:26:15 > 0:26:20It was the cheaper ends that were available, and you went for.
0:26:20 > 0:26:22We had it a lot, and oh, I loved it.
0:26:22 > 0:26:23I loved it.
0:26:24 > 0:26:26Mmm.
0:26:26 > 0:26:29I love offal too, and it's been a pleasure to make my version
0:26:29 > 0:26:33of liver and onions for such an appreciative guest as Johnny.
0:26:34 > 0:26:36- Reet good, in't it?- It's all right so far, in't it, lad?- Reet good.
0:26:36 > 0:26:38BRIAN CHUCKLES
0:26:39 > 0:26:42'Fresh offal has a short shelf life,
0:26:42 > 0:26:44'and I prefer to buy it from a local butcher,
0:26:44 > 0:26:46'who can get me the cuts I'm after.'
0:26:47 > 0:26:51'Nowadays, we are all interested in where our food comes from,
0:26:51 > 0:26:53'whether it's meat, fish or vegetables.'
0:26:58 > 0:27:01In Bristol city centre, there's a food business
0:27:01 > 0:27:05that's all about growing the freshest food, and benefiting the community.
0:27:07 > 0:27:12In the shadow of Isambard Kingdom Brunel's Temple Meads station
0:27:12 > 0:27:14is the headquarters of the Severn project.
0:27:17 > 0:27:19It's an urban farm that supplies some
0:27:19 > 0:27:21of the best shops and restaurants in Bristol,
0:27:21 > 0:27:25AND provides much-needed work opportunities in the inner city.
0:27:28 > 0:27:30And what's the crop that's working such miracles?
0:27:31 > 0:27:34Would you believe it... simple bags of salad.
0:27:36 > 0:27:40The founder of the project is addiction counsellor Steve Glover.
0:27:41 > 0:27:47We started in 2010 with £2,500 and a book by Monty Don.
0:27:47 > 0:27:49We learned how to grow food,
0:27:49 > 0:27:51then we learned how to sell food.
0:27:51 > 0:27:55This year, 2015, we will probably turn over £500,000.
0:27:57 > 0:27:58As the project's expanded,
0:27:58 > 0:28:01they've opened a second site on the outskirts of Bristol
0:28:01 > 0:28:03to keep up with demand.
0:28:04 > 0:28:08This site is special because it has being used to grow vegetables
0:28:08 > 0:28:12since, they say, the end of the First World War.
0:28:12 > 0:28:14The people who run the allotments,
0:28:14 > 0:28:16who know the area a lot better than I do,
0:28:16 > 0:28:21have told us a story that the most fertile land here
0:28:21 > 0:28:27is where it was bombed by the German bombers in the Second World War,
0:28:27 > 0:28:31which broke up the limestone pavement underneath the clay,
0:28:31 > 0:28:34allowing the soil to drain better, and become more fertile.
0:28:37 > 0:28:41It's a great story, and even if it IS just a suburban myth,
0:28:41 > 0:28:45there's no denying just how productive this plot's become.
0:28:48 > 0:28:53On average, we produce and sell 700 kilos a week. Quite amazing, really.
0:28:53 > 0:28:54It's a real feat.
0:28:56 > 0:28:58This is a list of our restaurants.
0:28:58 > 0:29:01Don Giovanni's is an Italian.
0:29:01 > 0:29:04Earthbound is a small whole food shop.
0:29:04 > 0:29:07The Pony and Trap is a Michelin star.
0:29:09 > 0:29:11River Cottage.
0:29:11 > 0:29:13Nice to be actually supplying people like that with salad.
0:29:13 > 0:29:16It's a bit of a feather in our cap. I'm really proud of this board.
0:29:17 > 0:29:20Five years ago, as a student, a mature student,
0:29:20 > 0:29:23I couldn't afford to eat in a lot of the restaurants we supply food to.
0:29:26 > 0:29:29Everything the project grows is organic.
0:29:29 > 0:29:32The salad mix contains six different types of leaves,
0:29:32 > 0:29:35and the crop's ready to pick in just three weeks.
0:29:39 > 0:29:43We are now harvesting for mixed leaf salad.
0:29:43 > 0:29:45That's the bulk of what we do.
0:29:45 > 0:29:49They do say that the average lettuce travels 1,800 miles
0:29:49 > 0:29:52before it actually gets into the customer's fridge.
0:29:52 > 0:29:54And in that time, of course,
0:29:54 > 0:29:57it's degenerating and losing its mineral content...
0:29:59 > 0:30:02..whereas ours is quite often delivered
0:30:02 > 0:30:04the same day as it's picked.
0:30:10 > 0:30:13Most of the places that the project delivers to
0:30:13 > 0:30:16are within five miles of Temple Meads station.
0:30:17 > 0:30:20At the heart of the city is the beautiful St Nicholas market.
0:30:22 > 0:30:24This Victorian covered arcade
0:30:24 > 0:30:27has become a foodie destination over the last few years.
0:30:29 > 0:30:33Joe Wheatcroft opened this deli and restaurant in 2009,
0:30:33 > 0:30:36aiming to sell the best ingredients from this region.
0:30:39 > 0:30:41The locality is really, really key.
0:30:41 > 0:30:43Living here in the south-west,
0:30:43 > 0:30:47I think we are extremely blessed. It's... abundant.
0:30:47 > 0:30:51The land around us has been producing food for years,
0:30:51 > 0:30:53and it's really, really good quality.
0:30:54 > 0:30:58Using local food not only gives you a low food mile,
0:30:58 > 0:31:01but it also brings you the freshest product you can possibly get.
0:31:01 > 0:31:05So when we're talking about the Severn project leaves,
0:31:05 > 0:31:07for example, they are picked on that day or the day before,
0:31:07 > 0:31:11and brought to us and then they're on people's plates that same day.
0:31:15 > 0:31:19Steve's idea of growing food on a patch of wasteland isn't a new one.
0:31:22 > 0:31:23In the Second World War,
0:31:23 > 0:31:26every inch of the available land was pressed into service
0:31:26 > 0:31:28for growing fruit and vegetables.
0:31:30 > 0:31:33It became everyone's patriotic duty
0:31:33 > 0:31:34to dig for victory.
0:31:34 > 0:31:37And in neat suburban gardens,
0:31:37 > 0:31:38homeowners replaced their lawns with
0:31:38 > 0:31:40runner beans.
0:31:42 > 0:31:46In the 1930s, there had been a housing boom across the country,
0:31:46 > 0:31:47including in Bristol.
0:31:50 > 0:31:54Many of these new houses were smart semis, with big back gardens.
0:31:54 > 0:31:57That meant lots of room for a spacious vegetable plot.
0:31:58 > 0:32:00Just like Johnny's childhood home.
0:32:02 > 0:32:06So this is our street, and the grass verges went right out,
0:32:06 > 0:32:09and the road was narrower, so there was lots of grass verge.
0:32:09 > 0:32:11- It was beautiful. - It wouldn't be as busy road in the...
0:32:11 > 0:32:12We never saw cars.
0:32:12 > 0:32:14The chap in one of these houses
0:32:14 > 0:32:17was the only person in the whole road with a car,
0:32:17 > 0:32:20and we would go and meet him on his way home...
0:32:20 > 0:32:22- To get in the car! - And he would give us lifts.
0:32:22 > 0:32:24So we'd walk two miles to get a lift back,
0:32:24 > 0:32:27which was lovely, because it was such a novelty, a car.
0:32:28 > 0:32:31Johnny's parents moved here when he was just a toddler.
0:32:32 > 0:32:36Mum and Dad were so happy in this house. It was beautiful.
0:32:36 > 0:32:39And on VE night, across there,
0:32:39 > 0:32:42we built a bonfire, and it was enormous,
0:32:42 > 0:32:45and all the troops, everybody celebrating.
0:32:45 > 0:32:47All the troops, American, English,
0:32:47 > 0:32:51all did a crawl from bonfire to bonfire,
0:32:51 > 0:32:53and they always had some hooch with them,
0:32:53 > 0:32:56and we had a searchlight on a lawn over there,
0:32:56 > 0:32:58which was probably there,
0:32:58 > 0:33:01a piano, an upright piano on this one or that one,
0:33:01 > 0:33:03record players...
0:33:03 > 0:33:06The people working in the aircraft industry made lights,
0:33:06 > 0:33:07VE Night, flashing.
0:33:07 > 0:33:09And it was just phenomenal.
0:33:09 > 0:33:11And I was, at seven years old,
0:33:11 > 0:33:14I was still kicking the embers of the bonfire
0:33:14 > 0:33:16at four o'clock in the morning. It was a wonderful night.
0:33:16 > 0:33:18Yes. Always been a stayer.
0:33:22 > 0:33:25Brian Walsh lived over there, Graham Greene lived at the end.
0:33:25 > 0:33:28- Graham Greene?- Not the author.- So, did you have a whole gang of mates?
0:33:28 > 0:33:31Oh, it was wonderful. We played out here literally till it went dark,
0:33:31 > 0:33:33about nine o'clock at the latest.
0:33:33 > 0:33:37- Many happy memories about your mates around here?- Absolutely.
0:33:37 > 0:33:39But now, I'm going to cook for you
0:33:39 > 0:33:41outside somewhere that you know very well...
0:33:41 > 0:33:43I've still got the taste of the kidney in my mouth,
0:33:43 > 0:33:46and it's wonderful. You've got to go some to top that.
0:33:46 > 0:33:47Well, we're going to do that, then.
0:33:52 > 0:33:55For the final stage of our trip around Johnny Ball's Bristol,
0:33:55 > 0:33:57we've come to Frenchay Common,
0:33:57 > 0:34:00where his family would often spend a relaxing afternoon.
0:34:02 > 0:34:03Good cricketers played here.
0:34:03 > 0:34:06And I'm not sure whether they played cricket there,
0:34:06 > 0:34:08which would be small, a tight ground,
0:34:08 > 0:34:10or whether they played here, which is a bigger ground.
0:34:10 > 0:34:15But the story my dad always told me that WG Grace,
0:34:15 > 0:34:17the greatest, perhaps, of the old cricketers,
0:34:17 > 0:34:20actually hit the ball
0:34:20 > 0:34:21over the spire.
0:34:24 > 0:34:26They'll tell kids anything, won't they?
0:34:26 > 0:34:28But it's just a lovely, lovely spot.
0:34:31 > 0:34:34I've designed a tribute dish for Johnny
0:34:34 > 0:34:36inspired by his childhood food.
0:34:36 > 0:34:39It's going to be based around a fish that holds special memories.
0:34:42 > 0:34:44Just for Johnny, we're going to cook some gurnard,
0:34:44 > 0:34:48because his parents didn't like cod, they only liked haddock.
0:34:48 > 0:34:51Couldn't get much of it, so they ate gurnard.
0:34:51 > 0:34:54'I'm going to serve the gurnard with some green veg
0:34:54 > 0:34:57'that would have been easy to grow in a wartime garden.
0:34:57 > 0:35:00'Peas, onions and lettuce.'
0:35:03 > 0:35:05And a few fresh peas in there.
0:35:07 > 0:35:08That should be enough.
0:35:08 > 0:35:11And I'm going to use some chicken stock to cook them in,
0:35:11 > 0:35:14not water, as Johnny's mum would probably have done.
0:35:14 > 0:35:17And once again, to make them slightly different,
0:35:17 > 0:35:20I'm going to use some lettuce to go in there.
0:35:20 > 0:35:21Just shred it up...
0:35:24 > 0:35:26Delicious.
0:35:27 > 0:35:30And I've got a couple of spring onions.
0:35:30 > 0:35:33We'll do the same with those, just shred them up.
0:35:36 > 0:35:39So, put the spring onions in first.
0:35:43 > 0:35:47And then I've got these lovely mangetout peas,
0:35:47 > 0:35:49"eat all" peas.
0:35:49 > 0:35:51And all we are going to do is just going to shred these.
0:35:56 > 0:35:59Lovely, look at that. Lovely colour.
0:35:59 > 0:36:00And a bit of lettuce and all.
0:36:01 > 0:36:03That goes in there.
0:36:03 > 0:36:04Salt and pepper.
0:36:06 > 0:36:07Won't take too long.
0:36:07 > 0:36:08About five to ten minutes.
0:36:11 > 0:36:15'On the edge of the common is a place that Johnny should know well.'
0:36:17 > 0:36:20Last time I was here, I was about ten, I think,
0:36:20 > 0:36:22and my dad loved this pub.
0:36:22 > 0:36:25And so did I, because there was always kids to play with
0:36:25 > 0:36:26and it was great fun,
0:36:26 > 0:36:29and we only came when it was a beautiful sunny day.
0:36:29 > 0:36:30HE CHUCKLES
0:36:35 > 0:36:36Hello, there.
0:36:36 > 0:36:39Can I have a pint? Oh, I like that one.
0:36:39 > 0:36:40- Yeah, this end one is fine.- Yeah.
0:36:42 > 0:36:43We would walk miles.
0:36:43 > 0:36:47This pub is 3.5 miles from where my house was,
0:36:47 > 0:36:48and we would walk here,
0:36:48 > 0:36:51and this was one of the nicest ones.
0:36:51 > 0:36:54We'd play out on the grass, out there,
0:36:54 > 0:36:58and we'd run around and run around until we were dizzy, and daft.
0:36:59 > 0:37:04And I remember falling down, absolutely exhausted, out there,
0:37:04 > 0:37:07and I didn't know, I had my eyes closed,
0:37:07 > 0:37:08and suddenly opened my eyes,
0:37:08 > 0:37:12and my dad is pouring my bottle of lemonade onto my face.
0:37:12 > 0:37:13HE LAUGHS
0:37:13 > 0:37:17And everybody around is laughing. It was the human spirit.
0:37:17 > 0:37:20People got together, and had fun, and relaxed.
0:37:20 > 0:37:23And in wartime, that was very important.
0:37:23 > 0:37:24So, here's to pubs.
0:37:28 > 0:37:31'The veg for my tribute dish is bubbling away.
0:37:31 > 0:37:35'I've got two types of peas, fresh and mangetout,
0:37:35 > 0:37:38'as well as shredded little gem and spring onions on the go.'
0:37:39 > 0:37:42I've got those all cooking away nicely.
0:37:43 > 0:37:46- Hello, mate. How you doing?- How's it going?- It's going very well.
0:37:46 > 0:37:49- How's your trip been? - "It hasn't changed a bit", I said.
0:37:49 > 0:37:52They said, "Yes, it has." It's double the size of when I was here as a kid.
0:37:52 > 0:37:56But when I was little, it was a big pub anyway, because I was little.
0:37:56 > 0:37:58Did you ever go inside it while you were a kid? Were you allowed to?
0:37:58 > 0:38:00I don't remember a children's room here,
0:38:00 > 0:38:03but most of them in this part of the world had children's rooms.
0:38:03 > 0:38:06But if it was fine, you used to play out on the lawn here.
0:38:06 > 0:38:09- And it was just fabulous.- Come on, bags of space here. It's wonderful.
0:38:09 > 0:38:11- Yeah.- Right, now let me tell you what I've done.- Right.- Look. This...
0:38:11 > 0:38:13- Remember your fish, gurnard?- Yes.
0:38:13 > 0:38:16This is gurnard, from Cornwall, just for you.
0:38:16 > 0:38:19A nice little small fish, and I've filleted this one here,
0:38:19 > 0:38:22but what we've done, very carefully,
0:38:22 > 0:38:24- we've taken all the bones out.- Right.
0:38:26 > 0:38:27I'm going to put a bit of oil in there.
0:38:29 > 0:38:30And a wee bit of butter.
0:38:30 > 0:38:33So would this have been a cheap fish in the war?
0:38:33 > 0:38:34Or an available fish in the war?
0:38:34 > 0:38:37It would have been available fish, and you're quite right,
0:38:37 > 0:38:39it wouldn't... It'll be an inexpensive fish.
0:38:39 > 0:38:42Nothing was cheap in those days, I don't think. And today is the same.
0:38:42 > 0:38:44It is not the most expensive of fishes.
0:38:44 > 0:38:47Look, as soon as that starts to change colour,
0:38:47 > 0:38:50it goes in, skin side down,
0:38:50 > 0:38:52and the trick is just to hold it for a little while.
0:38:52 > 0:38:56- It's cold, you won't burn yourself. - ..until the fat scalds your fingers?
0:38:56 > 0:38:58- No, not at all! Till it just sets.- Wow.
0:38:58 > 0:39:02- Cos if you don't, otherwise the heat makes it curl up.- Right.
0:39:02 > 0:39:03So, we'll just put that...
0:39:06 > 0:39:07Wow.
0:39:08 > 0:39:11Like all fish, you want to make sure you don't overcook it.
0:39:11 > 0:39:16- A bit of salt...- Oh, my dad had salt on his food like snow.- Yeah, I know.
0:39:16 > 0:39:20Some people do, it's not a great idea, but you do need salt.
0:39:20 > 0:39:22To give it some flavour, but that's really going to be...
0:39:22 > 0:39:25- And it won't take long to cook.- We never had much butter in the war.
0:39:25 > 0:39:27- You do realise that?- I know.
0:39:27 > 0:39:30Well, this is actually is still left on your ration book.
0:39:30 > 0:39:32- LAUGHING:- Thank you, thank you! - I'll turn it over.
0:39:34 > 0:39:35- Doesn't that look nice?- Oh, gorgeous.
0:39:35 > 0:39:37See how I think that looks.
0:39:37 > 0:39:39That looks very pretty, does that.
0:39:39 > 0:39:43Over here, I've melted some butter, just a little bit of butter,
0:39:43 > 0:39:47could've been margarine, and some flour, and you take a little bit...
0:39:49 > 0:39:53And you just put that in there, like that,
0:39:53 > 0:39:54and give it a stir.
0:39:55 > 0:39:57And that will just help to thicken it up,
0:39:57 > 0:40:01- so instead of having a gravy, it'll just hold it all together.- Yeah.
0:40:01 > 0:40:04This is peas in the French style,
0:40:04 > 0:40:08- but for today we're in Frenchay Common, so...- Ha-ha!
0:40:08 > 0:40:10- We're almost there.- Yes.- Lovely.
0:40:10 > 0:40:12OK.
0:40:12 > 0:40:13With this,
0:40:13 > 0:40:17I'm just going to take that oil and butter.
0:40:17 > 0:40:20- Mmm, look at that.- Just put it over the top there, just to cook it.
0:40:20 > 0:40:23You've got to keep this under-done, you don't want to overdo fish,
0:40:23 > 0:40:26you don't want it raw, but you've just got to make sure.
0:40:26 > 0:40:28And that, I think...
0:40:28 > 0:40:30And will you eat the skin as well?
0:40:30 > 0:40:33I personally don't like the skin on this fish. Some people do,
0:40:33 > 0:40:36- but the nice thing is it protects it.- Yeah.
0:40:36 > 0:40:38I'll tell you what, I'm just going to take this off here,
0:40:38 > 0:40:40- it's starting to get a bit thick.- OK.
0:40:40 > 0:40:43So take that off, that's ready to go. This is just about ready.
0:40:43 > 0:40:45- Right. Have you got a plate? - So let me take that...
0:40:45 > 0:40:48- Yeah, if you put that here for me, please.- Is that coming here?- Yeah.
0:40:48 > 0:40:50I'm just going to take these off for a second.
0:40:50 > 0:40:54And what I'm going to do is put a little bit of butter
0:40:54 > 0:40:55- in this pan here.- Yes.
0:40:55 > 0:40:58We definitely never had that much butter in a year.
0:40:58 > 0:41:02So look, we've got peas, two different kinds of peas,
0:41:02 > 0:41:05- fresh garden peas, mangetout peas.- Yeah.
0:41:05 > 0:41:08We've got spring onion, we've got lettuce in there.
0:41:08 > 0:41:09Yeah, the lettuce is...!
0:41:09 > 0:41:12We've got a lovely colour, that's what I like about this dish.
0:41:12 > 0:41:14It's got just lovely colour to it.
0:41:14 > 0:41:15Uh-huh.
0:41:15 > 0:41:18I'm going to take that one, there.
0:41:21 > 0:41:23And in this butter here,
0:41:23 > 0:41:25I'm going to squeeze lemon juice in,
0:41:25 > 0:41:28that'll just stop it cooking,
0:41:28 > 0:41:31stop it colouring any more, which is what I want.
0:41:32 > 0:41:37And then I'm just going to lay that quickly over the top,
0:41:37 > 0:41:40give you that lovely bit of colour, there,
0:41:40 > 0:41:42and then the last little bit.
0:41:42 > 0:41:44These are pea shoots.
0:41:44 > 0:41:45They're quite tasty.
0:41:45 > 0:41:48- We used to throw them away, once upon a time.- Really?
0:41:48 > 0:41:50But I'm just going to take a couple of pea shoots...
0:41:52 > 0:41:53And there you are, dear boy.
0:41:56 > 0:42:00'My tribute dish for Johnny is beautiful fillets of gurnard,
0:42:00 > 0:42:03'a fish he enjoyed as a child.
0:42:03 > 0:42:06'I'm serving them with a sauce of spring vegetables.
0:42:06 > 0:42:09'Fresh peas, mangetout, spring onions,
0:42:09 > 0:42:13'and little gem lettuce, all braised in chicken stock,
0:42:13 > 0:42:17'as a reminder of those wartime mums and dads digging for victory.'
0:42:20 > 0:42:22Wonder if I can remember the taste?
0:42:27 > 0:42:28That's lovely.
0:42:28 > 0:42:31- It's all right that, in't it?- I can't recollect, but that is lovely.
0:42:33 > 0:42:36And you've got shredded lettuce in here as well.
0:42:36 > 0:42:38Lettuce and spring onions.
0:42:38 > 0:42:40Mangetout, peas.
0:42:40 > 0:42:42- Chicken stock and butter.- Mmm! MMM!
0:42:42 > 0:42:43That is gorgeous!
0:42:43 > 0:42:44Really is.
0:42:44 > 0:42:48Oh, if we had butter during the war, we'd have been wonderful.
0:42:48 > 0:42:49HE CHUCKLES
0:42:50 > 0:42:52Oh, look at that.
0:42:53 > 0:42:55- So that's gone down well? - Oh, it's lovely.
0:42:55 > 0:42:58I don't recall that it was like that at all, when I was a child.
0:42:58 > 0:43:00No, probably you wouldn't, you were young,
0:43:00 > 0:43:02but what about the rest of the day?
0:43:02 > 0:43:04I've loved it, you know.
0:43:04 > 0:43:06And Bristol always gives me happy memories, I love the place.
0:43:06 > 0:43:07I really do.
0:43:07 > 0:43:10- Well, it's been a pleasure to meet you.- Oh, it's been fantastic.
0:43:10 > 0:43:12- Enjoy the rest of that fish. - I will, I will!