0:00:01 > 0:00:03For everyone, there's a taste of food
0:00:03 > 0:00:07or a smell of cooking that zooms you right back to childhood.
0:00:07 > 0:00:09It's just like my mum's cake!
0:00:09 > 0:00:11I'm Brian Turner...
0:00:11 > 0:00:13It reminds me of someone I used to know at school.
0:00:13 > 0:00:15..and I'm going to stir up the food memories
0:00:15 > 0:00:17of some much-loved celebrities...
0:00:17 > 0:00:18Oh!
0:00:18 > 0:00:20Look at that!
0:00:20 > 0:00:23..going back to their early days before they were famous...
0:00:23 > 0:00:24Oh, my gosh.
0:00:24 > 0:00:28..with recollections of Sunday roasts and school dinners...
0:00:28 > 0:00:30It's time for something to eat. Brilliant.
0:00:30 > 0:00:33..and celebrating food their home regions are proud of.
0:00:33 > 0:00:34Which way would you like to go?
0:00:34 > 0:00:36Er, this way.
0:00:36 > 0:00:40I'll recreate a nostalgic family favourite...
0:00:40 > 0:00:41Mm, you can't beat a crumble.
0:00:41 > 0:00:45..and a tribute dish that puts my guest's life on a plate!
0:00:45 > 0:00:47Magic, magic.
0:00:48 > 0:00:51Today, choreographer Arlene Phillips returns
0:00:51 > 0:00:54to the Manchester area where she grew up.
0:00:54 > 0:00:5550 years ago, almost.
0:00:55 > 0:00:56Forever ago. It's more.
0:00:56 > 0:00:58Forever ago.
0:00:58 > 0:01:02Revisiting her childhood home brings back great sadness.
0:01:02 > 0:01:06It's quite hard actually, because my mother was so ill,
0:01:06 > 0:01:11and all these places have memories of her.
0:01:11 > 0:01:12And a visit to her primary school
0:01:12 > 0:01:17reminds her of blazing her own trail from a young age.
0:01:17 > 0:01:20Under my very stark, miserable uniform,
0:01:20 > 0:01:23I wore a red net petticoat.
0:01:23 > 0:01:27And in my outdoor kitchen, I'll be creating special treats...
0:01:27 > 0:01:29I want the recipe now.
0:01:29 > 0:01:32..that take Arlene straight back to those early days...
0:01:32 > 0:01:34That was the fish that we ate.
0:01:34 > 0:01:35..in a mouthful!
0:01:35 > 0:01:37Best flavour ever!
0:01:37 > 0:01:39Aren't you wonderful?
0:01:47 > 0:01:51One of Arlene's happiest childhood memories is the family picnic,
0:01:51 > 0:01:55getting up early with her mum, brother and sister to prepare,
0:01:55 > 0:01:58before the 20-minute walk to their local park.
0:01:58 > 0:02:01Arlene was born north of Manchester in Prestwich,
0:02:01 > 0:02:04but the family moved south to Didsbury
0:02:04 > 0:02:06when she was about eight years old.
0:02:07 > 0:02:09Dad worked hard as a barber,
0:02:09 > 0:02:13so family time on those picnics must have been precious.
0:02:14 > 0:02:16We're taking Arlene back to her favourite park
0:02:16 > 0:02:18to find out what she remembers,
0:02:18 > 0:02:22as I start to build up ideas for a recipe based on her childhood
0:02:22 > 0:02:27and home life, with inspiration from this part of Britain.
0:02:27 > 0:02:31I want to create a special dish that pays tribute to her.
0:02:32 > 0:02:34When were you here last?
0:02:34 > 0:02:37Um...she whispers, 60 years ago!
0:02:37 > 0:02:42No! Yup, truly, and it has grown old like me.
0:02:42 > 0:02:45It's incredible how much it has grown.
0:02:45 > 0:02:47What a great place this is.
0:02:47 > 0:02:49Isn't it beautiful?
0:02:49 > 0:02:51Just look at all that greenery, it's fantastic.
0:02:51 > 0:02:54My father was somebody who insisted that every Sunday,
0:02:54 > 0:02:56you've got to get out, you've got to walk,
0:02:56 > 0:02:59find somewhere lovely, maybe with a little museum,
0:02:59 > 0:03:02and this was one of our favourite places. Right.
0:03:02 > 0:03:06Although my sister and I used to come here together
0:03:06 > 0:03:09and I was maybe 12 and she was 10.
0:03:09 > 0:03:12And we would walk for miles and come here and bring our own picnic.
0:03:15 > 0:03:18The ten acres of Fletcher Moss Park and Gardens
0:03:18 > 0:03:21were donated to the city of Manchester in 1914.
0:03:22 > 0:03:26We've prepared a picnic just like the ones Arlene used to have,
0:03:26 > 0:03:28with one or two surprises in store.
0:03:29 > 0:03:32So, what kind of things did you have when you were at picnics?
0:03:32 > 0:03:33Do you remember?
0:03:33 > 0:03:38Well, at the picnics, tomatoes, because my parents always thought
0:03:38 > 0:03:42if you're going to spend money on food,
0:03:42 > 0:03:45it's worthwhile spending money on things like tomatoes.
0:03:45 > 0:03:51Celery with cream cheese put in like a boat, because it was fun to eat.
0:03:51 > 0:03:53So we'd have our celery boats,
0:03:53 > 0:03:58and actually my children have continued in that tradition.
0:03:58 > 0:04:02We always had potatoes in salad cream. Always.
0:04:02 > 0:04:05Salad cream, not mayonnaise?
0:04:05 > 0:04:08No, not mayonnaise. No, salad cream.
0:04:08 > 0:04:12The biggest, biggest treat was dandelion and burdock.
0:04:12 > 0:04:14Well, why don't we pour that whilst you just...
0:04:14 > 0:04:17Were your parents sticklers about food at all?
0:04:17 > 0:04:20Did you have lots of money to spend on food?
0:04:20 > 0:04:23No. We had little money to spend on food,
0:04:23 > 0:04:30so the things I didn't have were things like...
0:04:30 > 0:04:33Quality Street chocolates.
0:04:33 > 0:04:38I dreamed of them because, as far as my parents were concerned,
0:04:38 > 0:04:42you didn't need Quality Street, but you did need an apple.
0:04:42 > 0:04:45I would have thought one apple was worth five of those chocolates.
0:04:45 > 0:04:48Yeah, but it was dull, an apple,
0:04:48 > 0:04:50compared to all the different flavours.
0:04:50 > 0:04:53When was it that you fell in love with dancing?
0:04:53 > 0:04:54Were you always a dancer,
0:04:54 > 0:04:57and when did you know you were going to be a dancer?
0:04:57 > 0:05:00I was told I was always dancing, you know,
0:05:00 > 0:05:04as soon as I could walk, or in my pram, to music.
0:05:04 > 0:05:06My father and mother loved the ballet,
0:05:06 > 0:05:10and one thing they would endeavour to do was to take us to the ballet,
0:05:10 > 0:05:14but, by the age of eight,
0:05:14 > 0:05:16I knew that was what I wanted to do.
0:05:16 > 0:05:20So did you actually get into ballet itself?
0:05:20 > 0:05:22Because we don't recognise you as a ballet dancer.
0:05:22 > 0:05:28No, that's what I studied until the age of 16,
0:05:28 > 0:05:31when I went to a full-time four-year course
0:05:31 > 0:05:35to become a dancer in Manchester.
0:05:35 > 0:05:38We did ballroom, we did Latin, we did modern.
0:05:38 > 0:05:40Did you do tap dancing? I did do tap.
0:05:40 > 0:05:43I love watching tap. Love that. Yeah!
0:05:43 > 0:05:46And the rest is history.
0:05:46 > 0:05:50I don't know about you, but Strictly Come Dancing
0:05:50 > 0:05:52is one of my guilty pleasures,
0:05:52 > 0:05:55and Arlene was a brilliantly incisive judge.
0:05:55 > 0:05:58One of the most soul-tingling waltzes
0:05:58 > 0:06:01we have ever seen on Strictly.
0:06:02 > 0:06:05She moved to London in the very early 1960s,
0:06:05 > 0:06:08and, thanks to baby-sitting for director Ridley Scott,
0:06:08 > 0:06:11got her lucky break, choreographing commercials for him.
0:06:13 > 0:06:16International stardom followed
0:06:16 > 0:06:19with the creation of the dance group Hot Gossip in the 1970s.
0:06:20 > 0:06:24She choreographed hugely successful West End and Broadway musicals,
0:06:24 > 0:06:27like Starlight Express and Saturday Night Fever,
0:06:27 > 0:06:30music videos with stars such as Sir Elton John,
0:06:30 > 0:06:33TV shows, and feature films like Annie.
0:06:33 > 0:06:38All that from humble beginnings in a Jewish family in Manchester.
0:06:39 > 0:06:42As a child, were you a picky eater, or was it...
0:06:42 > 0:06:44Certainly when I grew up it was, "There it is, eat it,
0:06:44 > 0:06:46"because there is nothing else."
0:06:46 > 0:06:50Absolutely. You couldn't be picky, you weren't allowed to be picky,
0:06:50 > 0:06:53you had to eat what was on your plate.
0:06:53 > 0:06:56And my grandmother's house, which was across the road,
0:06:56 > 0:06:59there were always people coming in and coming out.
0:06:59 > 0:07:03Families, gatherings, Friday nights, Sunday lunches.
0:07:03 > 0:07:06With my family, there would be tea -
0:07:06 > 0:07:09we didn't have dinner in the evening, there would be tea,
0:07:09 > 0:07:11which would be lettuce, tomatoes,
0:07:11 > 0:07:14cucumber, fish paste!
0:07:14 > 0:07:16Was your mum a good cook?
0:07:16 > 0:07:21My mum was a fantastic cook, and the best baker in the world.
0:07:21 > 0:07:24Really? Oh, yes. She could have been Mary Berry.
0:07:24 > 0:07:27Cakes were woven through with different colours.
0:07:27 > 0:07:30We always got those on our birthday.
0:07:30 > 0:07:33I do have one other little thing for you. You do?
0:07:35 > 0:07:36This is...
0:07:37 > 0:07:38Oh!
0:07:38 > 0:07:41Our attempt. It's not your birthday, is it?
0:07:42 > 0:07:45That is just like...
0:07:45 > 0:07:46Your mum.
0:07:46 > 0:07:47My mum's cakes.
0:07:48 > 0:07:49So beautiful.
0:07:49 > 0:07:51Have a little taste.
0:07:51 > 0:07:52You bet.
0:07:55 > 0:07:56Mmm!
0:07:56 > 0:07:57Is that OK?
0:07:57 > 0:07:59It's absolutely delicious.
0:07:59 > 0:08:02You can be as honest as you like. Oh, my gosh.
0:08:02 > 0:08:03It's iced beautifully.
0:08:03 > 0:08:05Not decorated, but iced.
0:08:05 > 0:08:07That's OK. Yeah, it's flavour that counts.
0:08:07 > 0:08:09But the flavour is...
0:08:09 > 0:08:12Watch me eat my way through this!
0:08:13 > 0:08:16So, just going back to those days then when you were at home,
0:08:16 > 0:08:18did you eat all kosher food?
0:08:18 > 0:08:20Yeah, kosher food.
0:08:20 > 0:08:23And so fairly strict guidelines as to what you could
0:08:23 > 0:08:25and couldn't eat? Oh, yes, yeah.
0:08:25 > 0:08:28That's the way we lived, we never thought anything about it.
0:08:28 > 0:08:30Absolutely. Never thought anything more.
0:08:30 > 0:08:33How would you describe the kind of food that you had?
0:08:33 > 0:08:35Well, we had lots of chicken soup
0:08:35 > 0:08:39because my mother did a brilliant chicken soup,
0:08:39 > 0:08:41and of course roast chicken.
0:08:41 > 0:08:44We also ate a lot of smoked salmon
0:08:44 > 0:08:48because we lived round the corner from a shop called Titanic's,
0:08:48 > 0:08:49and we would go down there,
0:08:49 > 0:08:53and they would have bags, what they called salmon pieces.
0:08:53 > 0:08:57They're all the pieces that nobody wanted
0:08:57 > 0:08:59because they liked fine-sliced.
0:08:59 > 0:09:01So we would buy the salmon pieces.
0:09:04 > 0:09:08Arlene's memories of food shopping evoke fascinating images
0:09:08 > 0:09:10of those old specialist shops.
0:09:13 > 0:09:15She's talking about an area in north Manchester
0:09:15 > 0:09:18where I'm meeting up with local food writer Clarissa Hyman
0:09:18 > 0:09:21in a Prestwich bakery to find out more.
0:09:22 > 0:09:27There was a small community here in the 18th/19th centuries.
0:09:27 > 0:09:30They were Sephardic Jews engaged in the textile industry.
0:09:30 > 0:09:34But the big wave of immigrants came at the end of the 19th,
0:09:34 > 0:09:36early 20th centuries,
0:09:36 > 0:09:39and a lot of Jewish people came from eastern Europe.
0:09:39 > 0:09:42I assume they came here because there were already some people here
0:09:42 > 0:09:44and it's just grown and grown and grown.
0:09:44 > 0:09:47Exactly. People do want to be with people that they share
0:09:47 > 0:09:49things in common with, being near family.
0:09:49 > 0:09:52In North Manchester, we're probably all related.
0:09:52 > 0:09:54One of the many things they say, of course,
0:09:54 > 0:09:58is that the Jewish community congregates round the table.
0:09:58 > 0:10:00They are really big into their food.
0:10:00 > 0:10:03Absolutely. Food is very, very important in Jewish life
0:10:03 > 0:10:05and in Jewish tradition.
0:10:05 > 0:10:06I always think, you know,
0:10:06 > 0:10:11when you are dispersed and when you have to travel across the world,
0:10:11 > 0:10:15because of war and famine and poverty or whatever,
0:10:15 > 0:10:18persecution, food is one thing you take with you.
0:10:18 > 0:10:20It's very potent, it's very nostalgic.
0:10:22 > 0:10:25The community continued to grow here due to the Russian revolution
0:10:25 > 0:10:26and the two world wars,
0:10:26 > 0:10:30and now has the UK's biggest Jewish population outside London.
0:10:32 > 0:10:33Keeping it quite simple,
0:10:33 > 0:10:36Jewish food and kosher food do have their differentials.
0:10:36 > 0:10:39Yes, there is a distinction between Jewish food and kosher food.
0:10:39 > 0:10:42Kosher food, essentially, is food which has been prepared
0:10:42 > 0:10:45according to the dietary laws, under religious supervision.
0:10:45 > 0:10:49But you can have kosher pizza, you can have kosher curries,
0:10:49 > 0:10:51you can have kosher Chinese food.
0:10:51 > 0:10:52Oh, right.
0:10:52 > 0:10:53Jewish food on the whole
0:10:53 > 0:10:58is Jewish food which relates to a particular ethnic tradition,
0:10:58 > 0:11:02or a particular community, or is eaten at a certain time,
0:11:02 > 0:11:05maybe for the Sabbath or for the festivals.
0:11:05 > 0:11:08So, Jewish food we commonly think of as, say, chicken soup,
0:11:08 > 0:11:12or chopped liver, or here, bagels.
0:11:12 > 0:11:14The roll with the hole.
0:11:14 > 0:11:15Yes, of course.
0:11:15 > 0:11:18Funnily enough, you can have kosher bagels,
0:11:18 > 0:11:21and you can have non-kosher bagels because they have been
0:11:21 > 0:11:27prepared without any supervision or religiously approved ingredients.
0:11:30 > 0:11:33Arlene mentioned a shop called Titanic's,
0:11:33 > 0:11:36which is still a bit of an institution around here.
0:11:36 > 0:11:38It was founded by Joseph Hyman,
0:11:38 > 0:11:42who was a third-class passenger on the Titanic when it sank in 1912.
0:11:44 > 0:11:46Lucky to survive,
0:11:46 > 0:11:50he went on to New York where he came across the delicatessen concept.
0:11:50 > 0:11:54He didn't settle there, and returned to Prestwich a year later,
0:11:54 > 0:11:56and founded this family deli business,
0:11:56 > 0:11:59where his great-grandson Richard is now in charge.
0:12:01 > 0:12:03Clarissa, who is Richard's cousin,
0:12:03 > 0:12:08has brought me along for a gourmet tasting session.
0:12:08 > 0:12:12We've got chopped liver, which is the quintessential start
0:12:12 > 0:12:17to any Friday night Shabbat dinner, or Sabbath dinner.
0:12:17 > 0:12:20If you don't have it at the beginning of your Friday night,
0:12:20 > 0:12:22then there's something wrong, really.
0:12:22 > 0:12:24But there's nothing like the real thing.
0:12:24 > 0:12:26Absolutely, and this is a traditional recipe
0:12:26 > 0:12:29where it is literally the liver, egg, onion...
0:12:31 > 0:12:32..and seasoning.
0:12:32 > 0:12:34In reality, it's a pate, but a bit coarser.
0:12:35 > 0:12:36Correct, yes.
0:12:36 > 0:12:39But it's got a lovely balance, I have to say.
0:12:39 > 0:12:41I'm sort of quite surprised.
0:12:41 > 0:12:44I don't mean to be rude, but it's got a really nice balance to it.
0:12:44 > 0:12:48This place has a fantastic array of ready meals and ingredients,
0:12:48 > 0:12:50and everything is kosher.
0:12:50 > 0:12:54And the next starter is traditional soup?
0:12:54 > 0:12:57Correct, chicken soup. Lovely, so we've got some there.
0:12:57 > 0:13:00Jewish penicillin, as it's also called. Is that what it is? It is.
0:13:00 > 0:13:03Tell me about these dumplings. Are they dumplings?
0:13:03 > 0:13:06They're not dumplings, they are called matzo balls or kneydl.
0:13:06 > 0:13:10Well, they are kind of a descendent of the dumpling.
0:13:10 > 0:13:12Some people like them very firm and solid,
0:13:12 > 0:13:15and some people like them soft and fluffy.
0:13:15 > 0:13:18Everybody does their chicken soup differently.
0:13:18 > 0:13:21I'm not quite sure whose is best,
0:13:21 > 0:13:22whose isn't best,
0:13:22 > 0:13:25and I'm certainly not going to say it on camera.
0:13:25 > 0:13:27Your mother's. You'll get into trouble!
0:13:27 > 0:13:30Interesting for me is, there's bags of fat on it.
0:13:30 > 0:13:32There is. It should shimmer.
0:13:32 > 0:13:35Right, well, I can see that. But it's not greasy.
0:13:35 > 0:13:37No, it's not, but you can see lots of fat on it.
0:13:37 > 0:13:39You can taste it, but it's not greasy.
0:13:43 > 0:13:47If you'd not told me that they could be soft and airy,
0:13:47 > 0:13:49I would accept that and say that's fine. So what goes in there?
0:13:49 > 0:13:54That is matzo meal, a little bit of baking powder,
0:13:54 > 0:13:55salt and pepper,
0:13:55 > 0:13:56and an egg.
0:13:56 > 0:13:57Oh, right.
0:13:57 > 0:14:00Now, that looks a fantastic piece of meat.
0:14:00 > 0:14:02That is your traditional salt beef.
0:14:02 > 0:14:06So it's a piece of brisket that has been pickled for about ten days,
0:14:06 > 0:14:11and then cooked in simmering water for two and half, three hours,
0:14:11 > 0:14:14depending on the size of it, with some seasoning.
0:14:14 > 0:14:18I love this, it's absolutely moist and delicious,
0:14:18 > 0:14:20and it's got some fat in it as well.
0:14:20 > 0:14:23Absolutely. My grandmother would turn over in her grave
0:14:23 > 0:14:24if I didn't have fat on it.
0:14:24 > 0:14:27What people don't realise is that animal fat
0:14:27 > 0:14:30is what gives a lot of our meats flavour,
0:14:30 > 0:14:33and yet they trim it all off and get rid of it.
0:14:33 > 0:14:34It's a sacrilege.
0:14:34 > 0:14:37That is delicious. Thank you very much. Thank you.
0:14:37 > 0:14:40Now that was a revelation to me,
0:14:40 > 0:14:44and I can see why, even 50-odd years ago,
0:14:44 > 0:14:47Arlene's Mum was a big fan of this deli.
0:14:47 > 0:14:50It's given me some ideas for the dish I'm going to make
0:14:50 > 0:14:52as a tribute to Arlene.
0:14:52 > 0:14:55I'm beginning to get a sense of a happy fusion
0:14:55 > 0:14:58between the traditions of her background,
0:14:58 > 0:14:59and the cuisine of modern Britain.
0:15:01 > 0:15:03To help jog more of those childhood memories,
0:15:03 > 0:15:06we've brought Arlene back to her old primary school in Didsbury.
0:15:06 > 0:15:08I was eight when I came here.
0:15:08 > 0:15:10You'd been to another school previously?
0:15:10 > 0:15:16Yes, that's when we moved from North Manchester to Didsbury.
0:15:16 > 0:15:19I'm very curious to see inside,
0:15:19 > 0:15:24if the central green is there, where we did skipping competitions.
0:15:24 > 0:15:25Oh, really?
0:15:25 > 0:15:27Every morning, yeah.
0:15:27 > 0:15:30You go in there, have a little wander round, see what you think.
0:15:30 > 0:15:33I'm going to cook a little nostalgic dish for you.
0:15:33 > 0:15:35How lovely. So off you go, there's the door.
0:15:39 > 0:15:42We've set up the outdoor kitchen in the playground,
0:15:42 > 0:15:44and I'm going to make a dish based on something
0:15:44 > 0:15:47I think Arlene's Mum would have made for her as a child.
0:15:48 > 0:15:50What I've decided to do is make a pickled fish.
0:15:50 > 0:15:52Now this is my style of pickled fish
0:15:52 > 0:15:55and I really hope it's going to tickle her palate.
0:15:55 > 0:15:57I've got some wonderful hake here,
0:15:57 > 0:16:01but the first thing I'm going to do, I'm going to make a cucumber salad
0:16:01 > 0:16:03to go with it, but a pickled cucumber salad.
0:16:03 > 0:16:10Firstly, big cucumbers, we'll just take off the peel.
0:16:10 > 0:16:12We don't really want that.
0:16:14 > 0:16:15So get rid of that.
0:16:16 > 0:16:18Going to chop this in half here.
0:16:20 > 0:16:22And then, using the same peeler,
0:16:22 > 0:16:26I'm just going to very carefully get some slices of cucumber.
0:16:29 > 0:16:33Just nice and thin, just till you can start to see the seeds.
0:16:34 > 0:16:37The seeds just make it a little bit watery.
0:16:38 > 0:16:41The great thing about this method of pickling
0:16:41 > 0:16:44is it's very quick, and it's really your recipe.
0:16:44 > 0:16:45It's almost guessology.
0:16:45 > 0:16:49About four tablespoons of cider vinegar.
0:16:49 > 0:16:51One, two, thee, four.
0:16:51 > 0:16:52Enough.
0:16:52 > 0:16:54A teaspoon of local honey.
0:16:56 > 0:16:57Not too sweet.
0:16:57 > 0:16:59A wee bit of salt.
0:17:06 > 0:17:10It smells great already, that vinegar smell.
0:17:10 > 0:17:13Just separate all the bits of cucumber
0:17:13 > 0:17:15and just let that sit there for about 20 minutes,
0:17:15 > 0:17:17just put it out of the way.
0:17:19 > 0:17:23Six decades have passed since Arlene walked these corridors.
0:17:23 > 0:17:24It was a different world then.
0:17:29 > 0:17:33Wow, this looks so, so different.
0:17:35 > 0:17:40The school is definitely far more child-friendly then when I was here.
0:17:41 > 0:17:44It was strict, it was severe, I wasn't happy.
0:17:44 > 0:17:47I hated being told off by the teachers,
0:17:47 > 0:17:51and look, they've got beautiful boards and cute lockers.
0:17:51 > 0:17:54I think I would have fun if I was here now.
0:17:56 > 0:17:59This is completely different.
0:18:00 > 0:18:06Out here it was just green and we used to go out,
0:18:06 > 0:18:08almost every day,
0:18:08 > 0:18:09when the grass was dry,
0:18:09 > 0:18:14and do skip rope competitions, who could stay skipping the longest.
0:18:14 > 0:18:17And I always thought from being young,
0:18:17 > 0:18:23it kept kids fit and the mind active.
0:18:23 > 0:18:25But this is so different.
0:18:33 > 0:18:35We're going to serve this lovely hake...
0:18:35 > 0:18:39Hake's a fish not a lot of people use, but in those days,
0:18:39 > 0:18:42I think Arlene's mum used to buy hake locally.
0:18:42 > 0:18:45I've got these lovely bits here, filleted, bones out,
0:18:45 > 0:18:46no skin on it,
0:18:46 > 0:18:48and I cut it into six pieces.
0:18:50 > 0:18:52These are almost fish fingers.
0:18:53 > 0:18:57Nice hot pan, so now we dust it with flour,
0:18:57 > 0:19:00and into the pan.
0:19:02 > 0:19:03Skin side upwards.
0:19:08 > 0:19:10We need to just slice the onions.
0:19:14 > 0:19:17So now very carefully with the fish, just to make sure,
0:19:17 > 0:19:19you mustn't overcook this hake,
0:19:19 > 0:19:23just get a really nice colour.
0:19:24 > 0:19:26Lovely.
0:19:31 > 0:19:37Arlene had a tough time at school
0:19:38 > 0:19:41When I was here, there was no uniform.
0:19:41 > 0:19:46When I went on to Manchester Central High School for Girls
0:19:46 > 0:19:50we had a strict uniform rule -
0:19:50 > 0:19:52look as ugly as possible.
0:19:52 > 0:19:57Either cut your hair short, or plaits, or tie it back.
0:19:57 > 0:20:00No freedom in hair, that's for sure.
0:20:00 > 0:20:02No styles.
0:20:02 > 0:20:04I got in trouble all the time
0:20:04 > 0:20:11because, under my very stark, miserable uniform,
0:20:11 > 0:20:15and woe betide if it ever was sticking out.
0:20:15 > 0:20:18Straight to the headmistress's office.
0:20:18 > 0:20:25I was there on a regular basis.
0:20:32 > 0:20:35This is exactly the same, nothing has changed here.
0:20:35 > 0:20:40My school, though, was absolutely no dancing.
0:20:40 > 0:20:43That's why I didn't want to be here.
0:20:43 > 0:20:48We did drama, we did little plays, not a lot, really.
0:20:48 > 0:20:52It was very much about what I called old-fashioned education.
0:20:52 > 0:20:54Sit on your chair and learn.
0:20:55 > 0:21:00And I think I would have been a lot happier had I had music,
0:21:00 > 0:21:02had drama and dance,
0:21:02 > 0:21:09and ways of being able to explore learning through different methods.
0:21:09 > 0:21:12But it was sitting down,
0:21:12 > 0:21:16being judged on everything you did.
0:21:18 > 0:21:24From the moment I first went to dance school, I felt alive,
0:21:24 > 0:21:28I felt there was a purpose in my life,
0:21:28 > 0:21:30even though I was quite young,
0:21:30 > 0:21:32I lived to dance.
0:21:32 > 0:21:34It stirred something inside me.
0:21:34 > 0:21:38Nothing else could make me feel that way.
0:21:40 > 0:21:42It's where my ambition began
0:21:42 > 0:21:46and my drive began,
0:21:46 > 0:21:49and my passion began.
0:21:50 > 0:21:55I read every single dance book you could possibly read,
0:21:55 > 0:21:58both fiction and non-fiction.
0:21:58 > 0:22:01I soaked myself in dance.
0:22:01 > 0:22:03I educated myself through dance.
0:22:06 > 0:22:09I want my dish to take Arlene back to good times
0:22:09 > 0:22:12and her mother's cooking at home in Didsbury.
0:22:13 > 0:22:16So far, I've made a pickled cucumber salad,
0:22:16 > 0:22:19and lightly cooked small fillets of hake ready to pickle.
0:22:21 > 0:22:24And over here, I've got the start of my pickling liquor.
0:22:24 > 0:22:28I've got lots of onions in there, I've got some malt vinegar.
0:22:28 > 0:22:30I'm going to put some water in here.
0:22:33 > 0:22:34Just bring this to the boil.
0:22:34 > 0:22:35Sugar.
0:22:38 > 0:22:41You can use whatever measurements you like.
0:22:41 > 0:22:42I've got some curry powder.
0:22:42 > 0:22:43Oh, my goodness.
0:22:43 > 0:22:46I'm going to put curry powder in there. You may not have had that.
0:22:46 > 0:22:48No, definitely not.
0:22:48 > 0:22:49And then a bit of turmeric.
0:22:49 > 0:22:51Don't remember turmeric.
0:22:51 > 0:22:53A few peppercorns.
0:22:54 > 0:22:57There was always pepper, but it was brown, not black.
0:22:57 > 0:23:00Right. And some bay leaves - you see it's changed colour already
0:23:00 > 0:23:03and that will help to colour and flavour the fish.
0:23:03 > 0:23:05Mmm, the smell now.
0:23:05 > 0:23:08So, whilst that's happening, over here,
0:23:08 > 0:23:11I've taken some strips of cucumber,
0:23:11 > 0:23:13and I've shredded them with a potato peeler. Yeah.
0:23:13 > 0:23:18I've put that into some vinegar, some cider vinegar, and some honey.
0:23:18 > 0:23:24Oh! I've got to smell it, it's quite good for you, is that.
0:23:24 > 0:23:27Oh, that's what my mother used to make.
0:23:27 > 0:23:28Oh, wonderful, that's good.
0:23:28 > 0:23:31A bit of pepper in there, and I'm going to put a bit of parsley in
0:23:31 > 0:23:34because I think it wants a bit of colour. Yeah.
0:23:34 > 0:23:35So, we've got some fresh parsley.
0:23:35 > 0:23:37Just chopped at the last minute.
0:23:38 > 0:23:40Doesn't need to be too fine.
0:23:40 > 0:23:42Fearless with that knife.
0:23:42 > 0:23:45And just put that in there.
0:23:45 > 0:23:48My mother used to do her pickled cucumbers,
0:23:48 > 0:23:50and we used to put them in jars.
0:23:50 > 0:23:53Right. That's what people don't... Store them. Exactly!
0:23:53 > 0:23:55They don't do that these days.
0:23:55 > 0:23:58Buy lots of them at a good price and then pickle them for the future.
0:23:58 > 0:24:00We should do that with lots of fruits as well. Yeah.
0:24:00 > 0:24:02Just want you to smell that.
0:24:02 > 0:24:03Mmm.
0:24:03 > 0:24:05Doesn't it smell good?
0:24:05 > 0:24:06Oh, it smells...
0:24:06 > 0:24:09It's the mixture of the vinegar and the curry and the turmeric
0:24:09 > 0:24:11that gives it that wonderful smell.
0:24:11 > 0:24:14It is. So then we take our fish here, just very carefully,
0:24:14 > 0:24:18and I haven't overcooked it, I've kept it marginally underdone,
0:24:18 > 0:24:21but it's sat there for a few minutes, like that.
0:24:21 > 0:24:24I don't know about you, I'm beginning to salivate already.
0:24:24 > 0:24:25I love fish.
0:24:25 > 0:24:27That's good to hear.
0:24:27 > 0:24:28Sustainable?
0:24:28 > 0:24:30Absolutely.
0:24:30 > 0:24:33After about an hour, you could eat this and it would be lovely,
0:24:33 > 0:24:36but I think you need to let it rest for about two days,
0:24:36 > 0:24:39so I've got one here, look, just see, look, the changing colour.
0:24:39 > 0:24:42Yes. That's purely from age, is that.
0:24:42 > 0:24:43And this is one I made earlier?
0:24:43 > 0:24:46You've always wanted to say that!
0:24:46 > 0:24:48I love these little gem lettuces,
0:24:48 > 0:24:52just going to cut them nicely in quarters through the root
0:24:52 > 0:24:56and that just gives us that little bit of prettiness on the dishes.
0:24:56 > 0:25:01Just look at that and now we find a couple of nice bits of fish.
0:25:01 > 0:25:03There it is, just look at that.
0:25:03 > 0:25:04It's buried treasure. Mmm!
0:25:04 > 0:25:06Just smell that now.
0:25:06 > 0:25:08Oh, that is divine.
0:25:08 > 0:25:11You will have noticed that I've done that exactly to match your sweater.
0:25:11 > 0:25:14I know! Well, I dressed for this, actually.
0:25:14 > 0:25:19I always like to match the food in case I spill any on me!
0:25:19 > 0:25:21It's a good excuse.
0:25:21 > 0:25:23This is exciting.
0:25:23 > 0:25:26So, there it is, and I'm just going to take a little bit of the salad.
0:25:26 > 0:25:28Oh, yes. That looks amazing.
0:25:28 > 0:25:30Cucumber, nice and refreshing. Yes.
0:25:30 > 0:25:33That just sits on top there.
0:25:33 > 0:25:35How fabulous.
0:25:36 > 0:25:40And there we have it, my nostalgia dish for Arlene,
0:25:40 > 0:25:43representing the kind of food her mother made for the family.
0:25:43 > 0:25:46Pickled fish with a pickled cucumber salad.
0:25:48 > 0:25:50I can't wait to taste this fish.
0:25:53 > 0:25:55Mmm, best flavour ever.
0:25:55 > 0:25:57Oh, aren't you wonderful?
0:25:57 > 0:25:59I tell you, this is divine
0:25:59 > 0:26:03and I will be making it, and I want the recipe now!
0:26:10 > 0:26:13Arlene remembers her mum baking wonderful cakes,
0:26:13 > 0:26:16which got me thinking about the British baking revival,
0:26:16 > 0:26:19and what's been happening in Manchester.
0:26:20 > 0:26:22There's a family-run bakery in Failsworth
0:26:22 > 0:26:25that's been going for 150 years,
0:26:25 > 0:26:27and they've revived a local baking favourite.
0:26:27 > 0:26:32Seventh generation Grace Robinson recently took over from her dad Dave
0:26:32 > 0:26:33as head baker.
0:26:33 > 0:26:36Everything I know I've been taught from my dad,
0:26:36 > 0:26:38literally in the workplace.
0:26:38 > 0:26:41I've not been taught by someone out of a book.
0:26:41 > 0:26:42I've been taught by my dad.
0:26:42 > 0:26:44Working through experience,
0:26:44 > 0:26:46and learning everything that he's been taught.
0:26:46 > 0:26:49Got your bran muffins here, Sue.
0:26:52 > 0:26:55I've been in and out of the bakery since I was 12.
0:26:55 > 0:26:59I've always loved being part of the family bakery.
0:26:59 > 0:27:04Since 1864, recipes have been handed down through the generations.
0:27:05 > 0:27:08The business went from strength to strength and, by 1926,
0:27:08 > 0:27:11the family team looked like this.
0:27:14 > 0:27:16Despite the invention of supermarkets
0:27:16 > 0:27:19and mass-produced breads and pastries,
0:27:19 > 0:27:21they've stayed ahead of the curve,
0:27:21 > 0:27:24making 250 different products themselves.
0:27:26 > 0:27:29The one I'm interested in is the Manchester tart,
0:27:29 > 0:27:32and what a treat of a sweet little tart it is!
0:27:32 > 0:27:34Yeah, all my friends love 'em.
0:27:34 > 0:27:36We get a lot of people who don't even know what they are,
0:27:36 > 0:27:40so for us to make them, it gives us a unique selling point.
0:27:51 > 0:27:53Dad Dave is ever the old pro.
0:27:53 > 0:27:56I suppose it looks relatively easy
0:27:56 > 0:28:00but that's because we have had a lot of practice.
0:28:00 > 0:28:02When you're doing something every day,
0:28:02 > 0:28:05it becomes a natural thing to do.
0:28:09 > 0:28:12They make 200 Manchester tarts a week,
0:28:12 > 0:28:16but have been known to sell 500 in a day in the run up to Christmas.
0:28:16 > 0:28:20Yet, it's almost by accident that the tart made a comeback.
0:28:20 > 0:28:24There was a festival being held in Manchester city centre,
0:28:24 > 0:28:26and somebody asked us to make some Manchester tarts
0:28:26 > 0:28:31for the festival, and they were very successful.
0:28:31 > 0:28:34Since then we've been making Manchester tarts.
0:28:34 > 0:28:37It's one of those products that has been revitalised,
0:28:37 > 0:28:40even though really it was a school dinners item,
0:28:40 > 0:28:43and that's what everyone mentions when they come to the stall -
0:28:43 > 0:28:46"Oh, I've not had one of these since I was at school!"
0:28:46 > 0:28:50Dave masterminded the revival, and finessed a recipe.
0:28:50 > 0:28:54A Manchester tart is a sweet short-crust base.
0:28:54 > 0:28:57We then put raspberry jam in it.
0:28:58 > 0:29:00We put a cold vanilla custard on top of that.
0:29:02 > 0:29:04We sprinkle it with toasted coconut,
0:29:04 > 0:29:07pipe some liquid fondant on the top of that,
0:29:07 > 0:29:08and then a cherry in the middle.
0:29:08 > 0:29:11It's quite simple, but it's very tasty.
0:29:13 > 0:29:16And, for younger generations, with no school dinner memories,
0:29:16 > 0:29:17it's a brand-new idea!
0:29:20 > 0:29:23I've never tried a Manchester tart, but I've just bought one,
0:29:23 > 0:29:26so I'm looking forward to actually trying it for the first time.
0:29:26 > 0:29:28Yeah, I'm just going to go for it.
0:29:32 > 0:29:35I could die today and I would be quite happy.
0:29:35 > 0:29:39Yeah, it's good.
0:29:39 > 0:29:42Back in Didsbury, we're taking Arlene to the street where
0:29:42 > 0:29:46she used to live, to see what's changed and what she remembers.
0:29:47 > 0:29:50Well, this was my dad's barber shop
0:29:50 > 0:29:55and we used to live at the back of the shop and upstairs.
0:29:55 > 0:29:57That wasn't there, that shed.
0:29:57 > 0:30:00That was our side entrance to the back door,
0:30:00 > 0:30:02but we always used the shop front door.
0:30:02 > 0:30:06You mean you went into the barber shop, whilst your dad was working?
0:30:06 > 0:30:09Yeah, always ran through. Straight through.
0:30:09 > 0:30:12Where did you play when you were a child? Did you play out here?
0:30:12 > 0:30:15On this forecourt, or in the garden at the back.
0:30:15 > 0:30:17If it was raining, we'd skip in the rain
0:30:17 > 0:30:20and pretend we were singing in the rain.
0:30:20 > 0:30:21Oh, lovely!
0:30:21 > 0:30:24And in the back garden.
0:30:24 > 0:30:25Why don't we go in and have a look?
0:30:25 > 0:30:27It's going to be strange. Let's do it.
0:30:27 > 0:30:28Go on, you can do this.
0:30:32 > 0:30:34So what does it feel like?
0:30:34 > 0:30:38It wouldn't have been that colour, I don't suppose. No, it wasn't orange.
0:30:38 > 0:30:40We left before the '60s.
0:30:40 > 0:30:43It's quite a while ago.
0:30:43 > 0:30:46Yeah, I think we left in 1958.
0:30:46 > 0:30:48Good lord, that's 50 years ago.
0:30:48 > 0:30:49Forever ago.
0:30:49 > 0:30:53I think this wall was here and there was a door and we lived,
0:30:53 > 0:31:03our living room and our kitchen were there, were just back there.
0:31:03 > 0:31:07and there was a desk here,
0:31:07 > 0:31:15and I used to work on the till.
0:31:15 > 0:31:23The brushes, where you brush everybody down,
0:31:23 > 0:31:25the electric clippers,
0:31:25 > 0:31:27the hair dryers,
0:31:27 > 0:31:29the little brushes to brush off,
0:31:29 > 0:31:33and only men came in, and they used to come in for hot towels.
0:31:34 > 0:31:36Do you feel all right?
0:31:36 > 0:31:40I feel all right. It feels strange.
0:31:40 > 0:31:42I thought going back in time is going to be amazing,
0:31:42 > 0:31:45but actually it's very strange.
0:31:45 > 0:31:48Well, why don't you go upstairs and have a look,
0:31:48 > 0:31:51and see what memories that brings back?
0:31:51 > 0:31:54I'm going next door and I'm going to cook a tribute dish just for you.
0:31:54 > 0:31:57I think I'm going to need it!
0:31:59 > 0:32:01Arlene's old garden is no more,
0:32:01 > 0:32:05so I've set up next door, where her friend Jane used to live.
0:32:10 > 0:32:12with a nod to her Jewish roots.
0:32:12 > 0:32:15I'm kicking off by making pastry.
0:32:15 > 0:32:18Flour's in the bowl here, and I've got some cold butter.
0:32:20 > 0:32:21I shall put that in...
0:32:22 > 0:32:24..with a pinch of salt.
0:32:26 > 0:32:31Then just rub that together until we get the consistency of sand,
0:32:31 > 0:32:36of breadcrumbs,
0:32:36 > 0:32:38as cold as you can get it works well,
0:32:38 > 0:32:41just to pull the whole thing together into a dough.
0:32:43 > 0:32:46You'll be able to tell if you've got enough in there
0:32:46 > 0:32:50if it all comes together, as it's doing now.
0:32:50 > 0:32:55Don't overwork it, and we'll just take that out to a nice shape,
0:32:55 > 0:32:57wrap it in Clingfilm,
0:32:57 > 0:32:59I'll put it back in the bowl and put it in the fridge
0:32:59 > 0:33:01and leave it for about half an hour.
0:33:02 > 0:33:04I've fried a large sliced onion,
0:33:04 > 0:33:09and I've boiled thin slices of three large potatoes in salted water
0:33:09 > 0:33:11until they're just cooked, but no more.
0:33:11 > 0:33:15And then we've got this wonderful corned beef.
0:33:15 > 0:33:19I love corned beef, and I really hope that Arlene does.
0:33:19 > 0:33:21We'll cut this into slices.
0:33:21 > 0:33:25Don't be tempted to eat it,
0:33:25 > 0:33:26says he to himself!
0:33:28 > 0:33:32Arlene's old home, behind and above the barber's shop,
0:33:32 > 0:33:35has been split into flats, so the layout is unfamiliar.
0:33:37 > 0:33:42Well, this is so weird because I have no clue where I am.
0:33:43 > 0:33:47I used to come through the barber shop,
0:33:47 > 0:33:50and below this asphalt roof
0:33:50 > 0:33:54was our living room, and our garden.
0:33:54 > 0:33:56Gone!
0:33:58 > 0:34:00Oh, my gosh, I've just got my bearings.
0:34:03 > 0:34:05And this is strange.
0:34:05 > 0:34:06Um...
0:34:09 > 0:34:11This was my brother's bedroom.
0:34:14 > 0:34:20And this was my bedroom, where I had a little bed,
0:34:20 > 0:34:26and by my bed I had a ballerina lamp with a beautiful pink shade on,
0:34:26 > 0:34:28and one day I woke up,
0:34:28 > 0:34:31wasn't feeling very well,
0:34:31 > 0:34:33and I put my hand out,
0:34:33 > 0:34:38and I realised that I'd put it right on the top of the lamp
0:34:38 > 0:34:40and I had left the lamp on,
0:34:40 > 0:34:45and I can remember my hand sizzling to this day!
0:34:45 > 0:34:48Happened right in this room.
0:34:50 > 0:34:55It was while she lived here that Arlene's mum developed leukaemia.
0:34:55 > 0:34:57Oh, my goodness!
0:34:58 > 0:35:03I used to think this room was huge, this was my parents bedroom,
0:35:03 > 0:35:04and it felt vast.
0:35:06 > 0:35:09And...it isn't vast!
0:35:10 > 0:35:12It's really, really strange being here.
0:35:14 > 0:35:17It was lovely when the fire was lit,
0:35:17 > 0:35:23and whichever of us were in, you know, bed with my mum or my dad,
0:35:23 > 0:35:28and the flickering would be fabulous on the ceiling,
0:35:28 > 0:35:31gentle, gentle shadows.
0:35:34 > 0:35:36It's quite hard, actually.
0:35:38 > 0:35:41Because my mother was so ill,
0:35:41 > 0:35:45and all these places have memories of her.
0:35:50 > 0:35:53There are lots and lots of really happy memories
0:35:53 > 0:35:57and other memories of sadness,
0:35:57 > 0:36:03because a lot of sadness went on in my life in this room,
0:36:03 > 0:36:06in that bathroom,
0:36:06 > 0:36:08you know, taking care of my mother.
0:36:11 > 0:36:15And I guess, we moved after she died,
0:36:15 > 0:36:18I think to escape all those memories.
0:36:22 > 0:36:25And then my sister had this little bedroom,
0:36:25 > 0:36:29just off their bedroom, which is now the kitchen.
0:36:31 > 0:36:33And a lot of things happened...
0:36:35 > 0:36:37..after my mother was very ill.
0:36:39 > 0:36:41And my mother passed away.
0:36:44 > 0:36:46My father then became ill.
0:36:47 > 0:36:50There were three children,
0:36:50 > 0:36:55you know, 13, 15, 17, trying to make life go on.
0:36:59 > 0:37:01It wasn't easy,
0:37:01 > 0:37:04and I think sometimes you tend to block those things
0:37:04 > 0:37:08out of your mind, and so I'm searching for the good times
0:37:08 > 0:37:10because I know there were good times.
0:37:17 > 0:37:20I hope my tribute dish for Arlene will celebrate
0:37:20 > 0:37:23her fascinating past, present and future.
0:37:24 > 0:37:27To make my butter pie, I've lined a baking dish
0:37:27 > 0:37:29with two thirds of my pastry,
0:37:29 > 0:37:31and assembled with layers of fried onion,
0:37:31 > 0:37:34slices of boiled potato and corned beef,
0:37:34 > 0:37:36and dotted with nobs of butter.
0:37:38 > 0:37:41I roll out the final third of pastry for the lid,
0:37:41 > 0:37:45tidy the edges and use egg wash to glue the pastry together,
0:37:45 > 0:37:47also brushing over the top.
0:37:48 > 0:37:52Then into a medium oven for 30-35 minutes.
0:37:53 > 0:37:56Let me show you what I've done for you so far. Yeah, go on.
0:37:56 > 0:37:59We've made what they call a butter pie
0:37:59 > 0:38:03and it's a big part of Manchester speciality.
0:38:03 > 0:38:04Right.
0:38:04 > 0:38:05Oh!
0:38:05 > 0:38:08Don't touch it, it's hot. I won't.
0:38:08 > 0:38:12We'll just let it sit for a minute. It's been in for about 35 minutes.
0:38:12 > 0:38:14Well, we're going to do cabbage,
0:38:14 > 0:38:17so we are just going to take these stalks out of the middle,
0:38:17 > 0:38:20and then we'll just put this on.
0:38:22 > 0:38:24And we'll put a little bit more butter in there.
0:38:24 > 0:38:25Oh! Not a lot.
0:38:27 > 0:38:29Well, they say now butter is good for you.
0:38:29 > 0:38:31Take these cabbage leaves...
0:38:32 > 0:38:34We'll do it in two lots.
0:38:34 > 0:38:39Roll them up as if you're making a cigar, but not on your thigh.
0:38:39 > 0:38:40And here he goes.
0:38:44 > 0:38:46Just shred it nice and finely.
0:38:46 > 0:38:48You can get machines to do it these days, but...
0:38:48 > 0:38:50With a man machine.
0:38:50 > 0:38:53Yes, with a man machine. Get your man to do it.
0:38:53 > 0:38:54So we sprinkle that in there.
0:38:54 > 0:38:57The trouble with cabbage always used to be,
0:38:57 > 0:39:00people took green cabbage and cooked it for too long,
0:39:00 > 0:39:03so it became grey and horrible, do you remember?
0:39:03 > 0:39:06Absolutely. That's why I disliked it so intensely.
0:39:06 > 0:39:08Yes, I'm going to put a bit of water in there in a second
0:39:08 > 0:39:11but it won't take long either, and it's very good for you
0:39:11 > 0:39:14and I think cabbage is lovely when it's cooked,
0:39:14 > 0:39:16a little bit stir-fry, like this.
0:39:16 > 0:39:17So that goes...
0:39:18 > 0:39:20Bit of salt. Yeah.
0:39:21 > 0:39:23Bit of pepper. Yeah.
0:39:23 > 0:39:25Just give it a bit of seasoning there,
0:39:25 > 0:39:28and an extra little bit of magic here.
0:39:28 > 0:39:30We've got some nutmeg.
0:39:31 > 0:39:32Oh, my goodness.
0:39:32 > 0:39:35Just put a bit in there to start with.
0:39:35 > 0:39:37Oh, nutmeg.
0:39:37 > 0:39:39I would never have thought of that.
0:39:39 > 0:39:40And a drop of water.
0:39:42 > 0:39:47So it sort of boils, steams and sautes in butter.
0:39:47 > 0:39:49Look at the colour, that's what I like.
0:39:49 > 0:39:52Yeah, yeah. And we're not going to cook it for very long.
0:39:52 > 0:39:55Whilst that's happening, look, here's the trick,
0:39:55 > 0:39:57now this is the thing. Gorgeous.
0:39:57 > 0:39:59Just to make sure that it's actually...
0:39:59 > 0:40:03It's all right, it's not sticking, that's what we like.
0:40:03 > 0:40:08And if you're not sure, just quickly turn it over like that. Yeah.
0:40:08 > 0:40:13Then... Look, and that's only the other side.
0:40:13 > 0:40:15That goes on there.
0:40:16 > 0:40:17That goes like that.
0:40:20 > 0:40:22Conjuring with the dishes!
0:40:22 > 0:40:24Butter pie. Oh, my gosh.
0:40:24 > 0:40:27Now I'm going to serve you one portion on here. Yeah.
0:40:28 > 0:40:31That's cabbage, that is, let's pop that in there.
0:40:31 > 0:40:33Yeah, the nutmeg.
0:40:35 > 0:40:40Lovely jubbly. Going to turn that off, it's ready already. Wow.
0:40:40 > 0:40:41So, little trick here, I think,
0:40:41 > 0:40:46and particularly now with rapeseed oil,
0:40:46 > 0:40:48just sprinkle a bit on the top there.
0:40:50 > 0:40:54With your finger, just give it a lovely shine.
0:40:54 > 0:40:58Just makes it all look that little bit sweeter,
0:40:58 > 0:41:00and what I'm going to do now, quickly,
0:41:00 > 0:41:03I'm going to take a slice out of there. Yeah.
0:41:03 > 0:41:05OK, so we're going to cut a slice.
0:41:06 > 0:41:08That looks....
0:41:08 > 0:41:12Look at the layers there, can you see that?
0:41:12 > 0:41:13Yeah, yeah, yeah. Corned beef.
0:41:13 > 0:41:14One tin.
0:41:14 > 0:41:18We didn't waste anything, but that's northern for you!
0:41:18 > 0:41:21Yeah, yeah. Do not waste.
0:41:21 > 0:41:23So I'm going to do now...
0:41:23 > 0:41:27Sometimes you can put this to drain but it's just a lovely colour,
0:41:27 > 0:41:32it took us literally two minutes to produce that.
0:41:32 > 0:41:34Very good for the family.
0:41:34 > 0:41:38I love the way it's just browned around the edges, so cute as can be.
0:41:40 > 0:41:44So there you are, dear lady, that is for you.
0:41:44 > 0:41:47Butter pie and butter cabbage.
0:41:47 > 0:41:52Butter pie and butter cabbage, it's a first.
0:41:52 > 0:42:01A Lancashire Butter Pie wouldn't normally have any meat in it,
0:42:01 > 0:42:04And I've switched the traditional pickled red cabbage
0:42:04 > 0:42:07for buttered white cabbage with nutmeg,
0:42:07 > 0:42:09as a less piquant mate on the plate.
0:42:09 > 0:42:12Oh, I don't know where to start, and I need some crispy pie,
0:42:12 > 0:42:14that's for sure. Yeah.
0:42:14 > 0:42:16Wow, OK...
0:42:18 > 0:42:19Mmm!
0:42:21 > 0:42:22Mmm!
0:42:24 > 0:42:25Wow!
0:42:25 > 0:42:29Considering that is only potato, onion and corned beef,
0:42:29 > 0:42:31I do think that tastes quite good.
0:42:31 > 0:42:33Mm, it's good.
0:42:33 > 0:42:38I think it's all the butter, but there is a sweetness to the pastry
0:42:38 > 0:42:48that really kicks in when you eat it with the corned beef and the potato.
0:42:48 > 0:42:51So overall, you've enjoyed the day?
0:42:51 > 0:42:53Some parts of it were hard. Right.
0:42:53 > 0:42:56You know, sometimes you go back in your memory and you go,
0:42:56 > 0:42:58"I can't wait to remember all those great things!"
0:42:58 > 0:43:02and then thoughts come of times that weren't so good.
0:43:02 > 0:43:05But I've enjoyed it, and I've enjoyed the food.
0:43:05 > 0:43:07And I've really enjoyed my day with you.
0:43:07 > 0:43:09You are very sweet, thank you very much.
0:43:09 > 0:43:13So here's to happy memories, one more time and there you go.
0:43:13 > 0:43:15Yeah, come on, let's tuck in.
0:43:53 > 0:43:55We are approaching one of the biggest decisions
0:43:55 > 0:43:57this country will face in our lifetimes.
0:43:57 > 0:43:59We need a change, we have to take a risk,
0:43:59 > 0:44:00and I think it'll make it better.
0:44:00 > 0:44:03No, leave things as they are, don't change anything,
0:44:03 > 0:44:05it might make it worse. That's just scaremongering.
0:44:05 > 0:44:07I'd hoped the debate might be more sensible.