0:00:02 > 0:00:04'I'm a busy mum and I cook every day.
0:00:04 > 0:00:07'So I try to keep my food exciting.'
0:00:07 > 0:00:09- Anybody hungry?- Look at that!- Ooh!
0:00:09 > 0:00:12I like to experiment with new flavours and ingredients.
0:00:12 > 0:00:13Is that yummy?
0:00:13 > 0:00:15But I've always wanted to find out
0:00:15 > 0:00:17more about the food I feed my family.
0:00:19 > 0:00:22So in this series, I'm travelling the length and breadth
0:00:22 > 0:00:25of the country to meet the fishermen...
0:00:25 > 0:00:26There's a Dover sole.
0:00:26 > 0:00:28We've got a fish! We've got a fish!
0:00:28 > 0:00:29..the farmers...
0:00:29 > 0:00:32- Has anyone ever gone in? - Yeah. I have!
0:00:32 > 0:00:37..the chefs and the producers who go the extra mile to make British food
0:00:37 > 0:00:39some of the best in the world.
0:00:39 > 0:00:41Come on!
0:00:41 > 0:00:44I'll explore some familiar foods...
0:00:44 > 0:00:46That is so pretty.
0:00:46 > 0:00:48I feel totally inspired.
0:00:48 > 0:00:50..and try some that are totally new.
0:00:50 > 0:00:53I mean, you have to be completely bonkers to cook like this.
0:00:53 > 0:00:56And I'll be creating brand-new recipes...
0:00:56 > 0:00:59Mmm. So sweet!
0:00:59 > 0:01:01..inspired by their produce...
0:01:01 > 0:01:03- I hope you're hungry. - It smells amazing!
0:01:03 > 0:01:06..as I go on my British food adventure.
0:01:13 > 0:01:16Today, I'll be in and around the Peak District.
0:01:16 > 0:01:18With its breathtaking views...
0:01:19 > 0:01:21..bustling market towns
0:01:21 > 0:01:24and rich heritage of food production,
0:01:24 > 0:01:26I'll be going back in time...
0:01:26 > 0:01:27- I'm not feeling the flow!- Oh, gosh!
0:01:29 > 0:01:31..with the people preserving flavours
0:01:31 > 0:01:33from the past for the future.
0:01:33 > 0:01:35- Oh, smoky.- Smoky.
0:01:35 > 0:01:37I'm already seriously impressed.
0:01:42 > 0:01:45But before I head off, I'm already feeling inspired
0:01:45 > 0:01:46to do a spot of baking.
0:01:48 > 0:01:50When I think about the Peak District, what I should be imagining
0:01:50 > 0:01:53is rolling hills, but actually what I'm thinking about
0:01:53 > 0:01:55is a Bakewell tart.
0:01:55 > 0:01:57I'm going to take the key ingredients
0:01:57 > 0:02:01of the classic Bakewell tart - almonds, jam and pastry -
0:02:01 > 0:02:05and make my own quick version of this confectionery classic.
0:02:06 > 0:02:09Now, you could make the shortcrust pastry yourself
0:02:09 > 0:02:12but I quite like just buying it because it saves on so much time.
0:02:12 > 0:02:16The shortcrust pastry isn't sweet, so I'm just dusting the surface
0:02:16 > 0:02:18with a little bit of icing sugar.
0:02:18 > 0:02:20If you're going to have a sweet treat,
0:02:20 > 0:02:21let's get sweetness everywhere.
0:02:26 > 0:02:29Roll it out and try and keep it as rectangular as possible.
0:02:33 > 0:02:35Cut right down the middle.
0:02:35 > 0:02:40This recipe is great to do with children, big and small.
0:02:40 > 0:02:42It's safe to say that when I've done this recipe at home,
0:02:42 > 0:02:44I've got everybody involved.
0:02:48 > 0:02:51The Bakewells we all know and love are crowned with a cherry,
0:02:51 > 0:02:56so I'm using a cherry jam with my own special trick to spice it up.
0:02:57 > 0:02:58Nutmeg.
0:03:00 > 0:03:03Cherry and nutmeg, they just work so well together.
0:03:05 > 0:03:08It's lifted it, given it a completely different flavour.
0:03:09 > 0:03:13Now, to fill our little pastries.
0:03:13 > 0:03:16A teaspoon, maybe a teaspoon and a half.
0:03:16 > 0:03:21It really does depends on how big or small your rectangles are.
0:03:28 > 0:03:30And this is just the glue
0:03:30 > 0:03:32that's going to stick the pastries together.
0:03:39 > 0:03:41Look at that one. Look at that one.
0:03:43 > 0:03:45The jam always finds a way of seeping out,
0:03:45 > 0:03:47so use the back of a teaspoon
0:03:47 > 0:03:50to crimp the edges and keep all that goodness inside.
0:03:53 > 0:03:54If there's one thing I've learnt...
0:03:55 > 0:04:00..it's that pastry and egg are best friends.
0:04:00 > 0:04:05You get that gorgeous, glisten-y top.
0:04:05 > 0:04:08I always chill the pastry to stop the butter melting
0:04:08 > 0:04:10too quickly during baking.
0:04:12 > 0:04:16So the pastries have been chilling in the fridge for about 15 minutes.
0:04:17 > 0:04:21And now I'm getting them straight in the oven at 180 for about 20 to 25
0:04:21 > 0:04:25minutes until they're lovely and golden and in the meantime I'm going
0:04:25 > 0:04:27to get started on the icing for the top.
0:04:27 > 0:04:30This is simply icing sugar and water.
0:04:30 > 0:04:32What we're looking for is something that just coats
0:04:32 > 0:04:33the back of the spoon.
0:04:34 > 0:04:38And now for the all-important almond essence.
0:04:38 > 0:04:42To me, that is the smell of a cherry Bakewell.
0:04:42 > 0:04:43As well as the icing,
0:04:43 > 0:04:47these pastry parcels will be topped off with crunchy almonds.
0:04:51 > 0:04:54So, these are nicely toasted and then get them
0:04:54 > 0:04:57straight back into your pot to stop them from cooking any more.
0:05:02 > 0:05:04That smells amazing.
0:05:04 > 0:05:06Instantly, I'm getting that nutmeg.
0:05:10 > 0:05:13And that pesky jam, it's leaked out.
0:05:14 > 0:05:16But we know we've got lots of it still inside.
0:05:17 > 0:05:20You can see how hot that jam is.
0:05:20 > 0:05:23You do not want to put that anywhere near your mouth, believe me,
0:05:23 > 0:05:24I've learnt the hard way.
0:05:24 > 0:05:27You need to leave these on the tray for at least ten minutes.
0:05:29 > 0:05:30When they're cooled completely,
0:05:30 > 0:05:33you can pop that glorious almond icing on top.
0:05:35 > 0:05:36This isn't about being exact.
0:05:38 > 0:05:43They're unique, completely random and that just adds to their charm.
0:05:47 > 0:05:48And I've got my toasted almonds.
0:05:55 > 0:05:58And there you have it, cherry and almond tarts.
0:05:58 > 0:05:59Delicious.
0:06:06 > 0:06:09Now it's time to explore some age-old food traditions
0:06:09 > 0:06:12in and around the Peak District.
0:06:14 > 0:06:18My first stop is a farm in the village of Combs,
0:06:18 > 0:06:22where I hope to learn more about one of the region's most famous recipes.
0:06:24 > 0:06:26I'm here to meet Ian Barrett,
0:06:26 > 0:06:29a man who's keeping the Peak District's unique version
0:06:29 > 0:06:31of an oatcake alive.
0:06:31 > 0:06:33- Hi, Ian.- Hi there. Pleased to meet you.
0:06:33 > 0:06:35What an absolutely stunning place.
0:06:35 > 0:06:37You must never get bored looking out the window.
0:06:37 > 0:06:40- Never.- But you know I'm here to eat oatcakes.
0:06:40 > 0:06:42- Yes! - LAUGHTER
0:06:42 > 0:06:44Would you like to try some with a brew?
0:06:44 > 0:06:46- That's why I'm here, let's go. - Come on, this way.
0:06:49 > 0:06:52What Ian didn't tell me is that we have to make the oatcakes first.
0:06:54 > 0:06:57Derbyshire oatcakes date back 400 years.
0:06:57 > 0:06:59With poor agricultural land,
0:06:59 > 0:07:02wheat was scarce and oatcakes were an alternative to bread.
0:07:03 > 0:07:06So, we use lukewarm water, fresh yeast.
0:07:06 > 0:07:07Smells beautiful...to some people.
0:07:07 > 0:07:10Oh, no, I love the smell of fresh yeast.
0:07:10 > 0:07:13We'll be sticking to the tried-and-trusted recipe
0:07:13 > 0:07:16Ian's family have been using since 1942.
0:07:18 > 0:07:19- Starting at the top.- Right.
0:07:19 > 0:07:20Just beat the hell out of it.
0:07:21 > 0:07:23That is the best whisk ever!
0:07:26 > 0:07:28Surely there's some sort of machinery for this!
0:07:28 > 0:07:31No, there's nothing like the hands.
0:07:31 > 0:07:33We then add in fine oatmeal.
0:07:33 > 0:07:36I'm going to fall in here, this is quite deep!
0:07:36 > 0:07:37You're going down under!
0:07:37 > 0:07:39Yes!
0:07:39 > 0:07:40Bye, Ian!
0:07:41 > 0:07:43After leaving the oatmeal to ferment,
0:07:43 > 0:07:45flour, salt and sugar are blended in.
0:07:47 > 0:07:49How come Ian gets to use the power tools?
0:07:53 > 0:07:57The batter is rested for four hours before being pressed out onto this
0:07:57 > 0:07:59custom-built cooking machine.
0:07:59 > 0:08:01That is a big old hotplate, that!
0:08:01 > 0:08:02It is!
0:08:07 > 0:08:11- How do you know they're ready? - They start to dry round the outside.
0:08:12 > 0:08:16Ian's mum Eileen has been flipping oatcakes for near on 60 years.
0:08:16 > 0:08:20You do make it look very easy, Eileen.
0:08:21 > 0:08:22I've been doing it a long while.
0:08:24 > 0:08:26- Do you want to have a go?- Yes!
0:08:27 > 0:08:29She's trusting me with these!
0:08:31 > 0:08:32When you're ready, Nadiya.
0:08:32 > 0:08:33Oh, OK.
0:08:36 > 0:08:37Oh, dear!
0:08:38 > 0:08:40Oh. Is it meant to do that?
0:08:40 > 0:08:41Yes, sometimes it will splash.
0:08:41 > 0:08:43You need to just throw it down flatter.
0:08:45 > 0:08:47Faster. Time's money.
0:08:47 > 0:08:50You might lose a few pennies today.
0:08:50 > 0:08:51Whoa. Oh, no!
0:08:51 > 0:08:53Oh, disaster!
0:08:53 > 0:08:55You'd think I'd made enough pancakes in my life to be able
0:08:55 > 0:08:57to get this right!
0:08:57 > 0:08:59Every oatcake you damage is a pound.
0:08:59 > 0:09:02I can see Eileen looking at me thinking, "Hurry up!"
0:09:02 > 0:09:05- Would you hire me, Eileen?- When you've had a bit more practice.- OK!
0:09:05 > 0:09:06Not... OK.
0:09:06 > 0:09:10When I'm not around to slow them down, Ian, his mum and their team
0:09:10 > 0:09:16can make, bake and flip over 3,500 oatcakes a day.
0:09:16 > 0:09:18Are you going to have a go at this, Nadiya?
0:09:18 > 0:09:20I'm slightly nervous about that because you might end up
0:09:20 > 0:09:23with one really big oatcake because of me.
0:09:23 > 0:09:26- No worries, I'll hold your hand all the way through it.- OK.- Go for it.
0:09:27 > 0:09:30OK, so... Oh, that's...
0:09:30 > 0:09:31- Right to the top.- OK.
0:09:31 > 0:09:32Then feel it going down.
0:09:32 > 0:09:34- That's it.- I think, I think...
0:09:34 > 0:09:36- Oh!- Yeah. That's so hard!
0:09:36 > 0:09:38Oh, my goodness!
0:09:38 > 0:09:40How do you make that look so easy?
0:09:40 > 0:09:43- Oh, my goodness me! - We've got continuous ones!
0:09:43 > 0:09:44Oh, I'm so sorry.
0:09:44 > 0:09:47I told you you'd get a whole pancake.
0:09:47 > 0:09:50Go for it now, all the way, faster, a little bit faster, that's it.
0:09:50 > 0:09:51Oh, gosh!
0:09:52 > 0:09:53Last chance, come on.
0:09:53 > 0:09:55I'm not feeling the flow!
0:09:55 > 0:09:59- It's there somewhere. Oh, super. - Yes, look!
0:09:59 > 0:10:00Brilliant, the last three perfect!
0:10:03 > 0:10:06This family affair supply fresh oatcakes
0:10:06 > 0:10:08to local shops and eateries,
0:10:08 > 0:10:11although today there'll be a few less leaving the bakery.
0:10:11 > 0:10:16You've got egg, an oatcake and chocolate spread.
0:10:16 > 0:10:18See what you think of the Derbyshire oatcake.
0:10:20 > 0:10:22They are absolutely delicious.
0:10:22 > 0:10:25It works so nicely with the runny egg.
0:10:25 > 0:10:27So people might mistake them for a pancake.
0:10:27 > 0:10:28Yeah, that's true, yeah,
0:10:28 > 0:10:33they're very much a cross between a crumpet and a pancake sort of thing.
0:10:33 > 0:10:35I'm going to try the chocolate-spread one.
0:10:38 > 0:10:41That's definitely my favourite! It's delicious!
0:10:41 > 0:10:44How many people around here make Derbyshire oatcakes?
0:10:44 > 0:10:47There's nobody in this area that does them other than me.
0:10:47 > 0:10:49So it's a tradition that's disappearing?
0:10:49 > 0:10:51I hope it doesn't but, you know, who's going to follow
0:10:51 > 0:10:52in my footsteps?
0:10:52 > 0:10:55Maybe people don't know how versatile they are.
0:10:55 > 0:10:56Exactly.
0:10:56 > 0:11:00I can think of loads of ways to serve these Derbyshire oatcakes and
0:11:00 > 0:11:03there's one twist I can't wait to try out.
0:11:03 > 0:11:06When I thought Derbyshire oatcakes, I thought,
0:11:06 > 0:11:10"Hello, that's a samosa casing if ever I saw one."
0:11:10 > 0:11:14I'm going to take these Derbyshire oat cakes to the Indian subcontinent
0:11:14 > 0:11:18to create my potato and dill samosas.
0:11:18 > 0:11:21And like so many good things, it starts with an onion.
0:11:22 > 0:11:25I'm going to add my onions straight in.
0:11:26 > 0:11:29A teaspoon of salt.
0:11:29 > 0:11:33It just releases moisture and helps it to cook quickly and softens it.
0:11:33 > 0:11:39So potato and dill is a real classic street food in Bangladesh,
0:11:39 > 0:11:41but my mum still makes it,
0:11:41 > 0:11:45so I'm never too far away from a potato and dill samosa.
0:11:50 > 0:11:54When the onions are soft and golden, add two teaspoons of ground cumin.
0:11:56 > 0:11:58It's the only ground spice I'm going to use.
0:11:58 > 0:12:01Just cook it out for about a minute.
0:12:01 > 0:12:03And then the peas, 150g.
0:12:07 > 0:12:11And now for some fresh dill - and lots and lots of it.
0:12:11 > 0:12:12And I'm keeping the stalks.
0:12:12 > 0:12:14That's where most of the flavour is.
0:12:16 > 0:12:21Dill and potatoes are a match made in heaven, so don't be shy.
0:12:22 > 0:12:24Just warm the herb through...
0:12:25 > 0:12:27..and it's ready for my creamy mashed potato.
0:12:36 > 0:12:39Now I just have to try not to eat it all before it gets into a samosa.
0:12:40 > 0:12:43The filling needs to cool, and thankfully
0:12:43 > 0:12:45there's plenty to distract me.
0:12:53 > 0:12:56I'm swapping the car for one of those next!
0:12:56 > 0:12:58Once cool, the filling is ready for casing.
0:12:59 > 0:13:03These Derbyshire oatcakes are the only thing to use round these parts,
0:13:03 > 0:13:06but you can make my quick samosas with shop-bought pancakes
0:13:06 > 0:13:07or tortillas.
0:13:07 > 0:13:12So I've cut my oatcakes in half, so I've got a semicircle, happy face!
0:13:14 > 0:13:17Pop a heaped teaspoon of the filling in the centre of your oatcake.
0:13:18 > 0:13:20Just fold it over and what I'm trying to create
0:13:20 > 0:13:21is that triangle shape.
0:13:23 > 0:13:27Then seal it with a glue of equal parts plain flour and water.
0:13:29 > 0:13:33It's so important when you're making samosas to plug in any holes because
0:13:33 > 0:13:35what'll happen is, when you fry them,
0:13:35 > 0:13:38all that oil's going to get in and then it's going to burst open.
0:13:38 > 0:13:39Nobody wants a samosa explosion.
0:13:42 > 0:13:43More horses coming.
0:13:45 > 0:13:47Once you've finished filling your samosas,
0:13:47 > 0:13:50you'll need to pop them in the freezer for half an hour
0:13:50 > 0:13:52so the glue has time to set.
0:13:54 > 0:13:57So the samosas are chilled and I've got a pan of hot oil.
0:13:59 > 0:14:01Just drop them away from you.
0:14:02 > 0:14:04If any oil flicks, it'll flick outwards.
0:14:04 > 0:14:06So the oatcakes are cooked, the filling's cooked.
0:14:06 > 0:14:09All I want is to just brown the outside,
0:14:09 > 0:14:11just make it lovely and crisp.
0:14:13 > 0:14:17And you're just a couple of minutes away from delicious samosas that are
0:14:17 > 0:14:20completely irresistible.
0:14:20 > 0:14:24Oh, I can feel it, they're crisp on the outside and soft in the middle.
0:14:24 > 0:14:28And there you go, potato and dill oatcake samosas.
0:14:28 > 0:14:30I like to serve these with a little bit of mango chutney.
0:14:30 > 0:14:32Can't wait to see what Ian and his mum think.
0:14:33 > 0:14:37Seeing their oatcakes dressed up as samosas will be a first.
0:14:37 > 0:14:40- There you go.- Wow!
0:14:40 > 0:14:41They look absolutely delicious.
0:14:41 > 0:14:44- Almost unrecognisable.- Yeah, yeah!
0:14:48 > 0:14:50Oh, wow!
0:14:50 > 0:14:51That is the future.
0:14:52 > 0:14:53It's absolutely delicious.
0:14:53 > 0:14:55Not too spicy, either, are they?
0:14:55 > 0:14:58- No.- The amount of different fillings you could put inside.
0:14:58 > 0:15:01Tell you what, you make the oatcakes and I'll make the fillings.
0:15:01 > 0:15:04I reckon we'd make a killing. Can we shake on it?
0:15:04 > 0:15:05We just shook on it, remember!
0:15:11 > 0:15:13For the next stop on my food travels,
0:15:13 > 0:15:17I'm taking a short hop outside the Peak District to Hale,
0:15:17 > 0:15:20on the outskirts of Greater Manchester,
0:15:20 > 0:15:23to check out another ancient food tradition - pickling.
0:15:25 > 0:15:28Preserving food as pickles dates back around 4,000 years.
0:15:30 > 0:15:34And Jules Goddard has made her pickle passion her living.
0:15:34 > 0:15:38She runs a gourmet pickle stall in a nearby market.
0:15:39 > 0:15:42I'm heading to her home and believe me,
0:15:42 > 0:15:44I am literally following my nose.
0:15:44 > 0:15:46SHE KNOCKS
0:15:47 > 0:15:48Hello, Jules.
0:15:48 > 0:15:50Hi, Nadiya. Nice to meet you.
0:15:50 > 0:15:51- How are you?- Come on in.
0:15:51 > 0:15:53You really are pickle crazy.
0:15:53 > 0:15:57I can smell it all the way down the street, there is a very acidic,
0:15:57 > 0:15:59strong acidic smell in here.
0:15:59 > 0:16:03I know! My kids are like, "Are you pickling today?"
0:16:03 > 0:16:05Or on the way home from school they can smell it.
0:16:05 > 0:16:07I can take pretty much anything.
0:16:07 > 0:16:09No smell is too strong for me.
0:16:09 > 0:16:11You see, I grew up on a diet of fermented fish
0:16:11 > 0:16:13and my grandma would take bamboo sticks,
0:16:13 > 0:16:16stuff all the fish in, get all the air out, plug both ends,
0:16:16 > 0:16:19dig a hole in the ground, stick it in the ground for three months.
0:16:19 > 0:16:21I'm just saying, fermented fish, use your imagination.
0:16:21 > 0:16:24What have you got here? Talk me through everything.
0:16:24 > 0:16:25I will talk you through it.
0:16:25 > 0:16:29This is a chipotle carrot, so it's like a smoky flavour.
0:16:32 > 0:16:33Oh! Smoky.
0:16:33 > 0:16:35- Smoky!- And still crunchy.
0:16:35 > 0:16:37- So, do you want to try? - Let's try the cauliflower.
0:16:38 > 0:16:41- Oh. It is really tart.- Really tart.
0:16:41 > 0:16:44But it's really good with cheese.
0:16:44 > 0:16:47I've only had two and I'm already seriously impressed.
0:16:47 > 0:16:50Have you always loved this sour flavour?
0:16:50 > 0:16:54I have. My nana was Italian and she just pickled everything
0:16:54 > 0:16:57because that's what she was used to when she was younger
0:16:57 > 0:16:59and then my mum pickles as well
0:16:59 > 0:17:02and makes really spicy pickles, so I've just grown up with this
0:17:02 > 0:17:04and then I thought,
0:17:04 > 0:17:07"I think I might start experimenting with a few things."
0:17:07 > 0:17:10Jules has promised to show me how to make one of her more
0:17:10 > 0:17:12unusual-sounding recipes.
0:17:12 > 0:17:15We are making bread and butter pickle.
0:17:15 > 0:17:16You're pickling bread and butter?
0:17:16 > 0:17:18No bread and butter in it.
0:17:18 > 0:17:21It was during the Great Depression in the States.
0:17:21 > 0:17:24They had gluts of cucumbers that they pickled and preserved them
0:17:24 > 0:17:26and then had them between bread and butter
0:17:26 > 0:17:29- because it was the cheapest thing to eat.- Ah!
0:17:29 > 0:17:33Jules' recipe starts with a sliced onion, then cucumbers.
0:17:33 > 0:17:36- Lots of them. - Sprinkle some in there.
0:17:37 > 0:17:41The cucumbers go into a sterilised bucket.
0:17:41 > 0:17:45Then, a tablespoon of salt, a layer of onions on the top.
0:17:45 > 0:17:51So we keep going with cucumbers, salt, onion, until it's all done.
0:17:51 > 0:17:53It's like making a trifle but out of pickles.
0:17:53 > 0:17:55- It is! A pickle trifle!- Hmm...
0:17:56 > 0:17:57I might not try that one!
0:17:57 > 0:17:59So, I'll pop these in the fridge.
0:17:59 > 0:18:00OK.
0:18:02 > 0:18:06Our pickle trifle is left to stand for a few hours to allow the salt
0:18:06 > 0:18:08to soak up the moisture from the cucumbers.
0:18:08 > 0:18:11So, the vinegar smells are about to begin.
0:18:12 > 0:18:16The brine is made up of vinegar boiled with water and sugar.
0:18:16 > 0:18:18So what's going in there, turmeric?
0:18:18 > 0:18:22Turmeric, and this is a sweeter pickle,
0:18:22 > 0:18:23so there's a bit more sugar in this.
0:18:25 > 0:18:26Let's get this brine on.
0:18:28 > 0:18:30Now for the pickling spices.
0:18:31 > 0:18:33- Just half a teaspoon?- Yeah.
0:18:33 > 0:18:35We're using chilli flakes,
0:18:35 > 0:18:38peppercorns, mustard seeds and coriander.
0:18:39 > 0:18:41The cucumbers are drained,
0:18:41 > 0:18:44added to the spices and submerged in the brine.
0:18:45 > 0:18:47As the brine is acidic...
0:18:47 > 0:18:48Look at that colour.
0:18:48 > 0:18:50..bacteria can't survive.
0:18:50 > 0:18:54Before refrigeration, pickling was one of the few ways to preserve food
0:18:54 > 0:18:56for any length of time.
0:18:56 > 0:18:59So, any fruit and veg you can pickle,
0:18:59 > 0:19:01put in a, you know, a vinegar,
0:19:01 > 0:19:06a brine and they all change flavours.
0:19:06 > 0:19:09And so begins the five-day transformation
0:19:09 > 0:19:12from common garden veg to amazing gourmet pickle.
0:19:14 > 0:19:18As Jules' pickles are infused with Indian spices,
0:19:18 > 0:19:20I'm feeling inspired to marry them up
0:19:20 > 0:19:22with a favourite in my household -
0:19:22 > 0:19:24my tandoori cod burger.
0:19:27 > 0:19:30For one day only, I'm taking over Jules' stall.
0:19:30 > 0:19:32Let's get going.
0:19:32 > 0:19:34Here in the historic Altringham Market,
0:19:34 > 0:19:39Jules showcases her fantastic pickles in gourmet sandwiches.
0:19:39 > 0:19:41So I've got a reputation to maintain.
0:19:42 > 0:19:46First thing I want to do is make a quick tandoori marinade for the cod.
0:19:46 > 0:19:48So I'm going to start with some plain Greek yoghurt.
0:19:50 > 0:19:54And then to that, I'm going to add tandoori masala.
0:19:54 > 0:19:58Now, when I hear tandoori, I think about that neon-red stuff
0:19:58 > 0:20:00that my dad used to sell at his restaurant.
0:20:00 > 0:20:03You can get really good tandoori masala mixes
0:20:03 > 0:20:06and they're not bright red, but they taste amazing.
0:20:11 > 0:20:15Good pinch of salt and then a really good glug of oil.
0:20:16 > 0:20:20So although it's missing that fluorescent red colour,
0:20:20 > 0:20:21it's not missing any of the flavour.
0:20:23 > 0:20:26I've got two chunks of boneless cod
0:20:26 > 0:20:29and I'm going to throw that straight in there.
0:20:29 > 0:20:32Coat generously with that lovely tandoori yoghurt.
0:20:36 > 0:20:40So, to go with the cod I'm doing a really tasty red onion mint salad
0:20:40 > 0:20:43and using some of Jules' pickles to go with it.
0:20:43 > 0:20:45First off, the red onion.
0:20:45 > 0:20:47Slice it really nice and thin.
0:20:49 > 0:20:52And then grab some mint and I'm not even going to chop this,
0:20:52 > 0:20:54I'm just going to rip it straight in.
0:20:55 > 0:20:57If I were to chop it up it would have a really,
0:20:57 > 0:21:02really minty flavour, but what I want is, when you bite
0:21:02 > 0:21:04into the burger, to get a little bit of that raw onion,
0:21:04 > 0:21:08a little bit of the mint and then a little bit of the pickle.
0:21:10 > 0:21:14These are Jules' pickled cucumbers, so these are going to work so well
0:21:14 > 0:21:15with the tandoori cod.
0:21:15 > 0:21:17Just give them a quick stir around now.
0:21:18 > 0:21:20Now for the bread part of my burger.
0:21:20 > 0:21:22I'm going trendy and using a brioche loaf.
0:21:24 > 0:21:26Just let them warm through and get a lovely crusty edge.
0:21:28 > 0:21:32Our brioche is toasted perfectly.
0:21:32 > 0:21:33Let's stick that on there.
0:21:34 > 0:21:36I want to get the griddle really,
0:21:36 > 0:21:40really hot because if you put fish on a cold pan, it sticks.
0:21:40 > 0:21:44SIZZLING That's the sound.
0:21:44 > 0:21:46I mean, these only take a few minutes -
0:21:46 > 0:21:49maybe two or three minutes on each side.
0:21:49 > 0:21:52The temptation is to move them but they need to sear on one side
0:21:52 > 0:21:55properly before I can even think about turning them.
0:21:55 > 0:21:57But I have no patience!
0:22:03 > 0:22:05They're looking good!
0:22:09 > 0:22:13Oh, I'm getting tempted - don't touch it!
0:22:13 > 0:22:14I'm not going to touch it!
0:22:21 > 0:22:24It's time. So the cod has had a couple of minutes on this side
0:22:24 > 0:22:26and I'm just going to flip them over.
0:22:30 > 0:22:33I'm just being really careful because when you start cooking cod
0:22:33 > 0:22:35it becomes quite delicate.
0:22:35 > 0:22:38Perfect. Now to assemble my burger.
0:22:38 > 0:22:40Start with a dollop of Greek yoghurt.
0:22:41 > 0:22:44Add the fish and the tangy cucumber pickles.
0:22:45 > 0:22:50Then squish on the top layer of brioche and there you have it -
0:22:50 > 0:22:54tandoori cod burgers with delicious hand-pickled cucumbers.
0:22:54 > 0:22:56Yum!
0:22:56 > 0:22:59I'm hoping the good people of Altrincham agree.
0:22:59 > 0:23:01- Thank you.- Tandoori cod burgers.
0:23:01 > 0:23:03- Oh, wow.- With Jules' cucumber pickle.
0:23:03 > 0:23:05- Have a go.- Thank you very much indeed.
0:23:08 > 0:23:10Good pickle. It's nice, very nice.
0:23:12 > 0:23:14- Hi, Nadiya.- Good timing.
0:23:14 > 0:23:16Good. Are we eating?
0:23:16 > 0:23:18Yeah, I thought that's why you're here!
0:23:18 > 0:23:19I'll give you the bigger one.
0:23:23 > 0:23:26It's the crunch with the soft fish and the sweet brioche.
0:23:26 > 0:23:27Mm-hm.
0:23:27 > 0:23:31- Lovely.- Thank you so much, Jules, for letting me take over,
0:23:31 > 0:23:36which I have, and letting me taste some of the best pickles ever.
0:23:36 > 0:23:37You are more than welcome.
0:23:40 > 0:23:44I'm feeling inspired by the food that's stood the test of time in and
0:23:44 > 0:23:45around the Peak District.
0:23:47 > 0:23:51But I couldn't complete my journey back in time without a nod
0:23:51 > 0:23:52to another of its ancient ingredients.
0:23:55 > 0:23:58The Peak District isn't just famous for its Bakewell tarts
0:23:58 > 0:23:59and Derbyshire oatcakes.
0:23:59 > 0:24:03Those rolling hills produce some of the best lamb,
0:24:03 > 0:24:05and that is exactly what I'm cooking today.
0:24:06 > 0:24:08I'm going to rustle up a recipe that's become
0:24:08 > 0:24:11somewhat of a tradition in my family.
0:24:11 > 0:24:15Sumac spiced lamb with caramelised onion potatoes.
0:24:16 > 0:24:19I'm going to get started on these beautiful lamb chops.
0:24:21 > 0:24:24This is a really good way to get the meat lovely and tender.
0:24:26 > 0:24:29Any angry thoughts you've got, this is the time to
0:24:29 > 0:24:30get...
0:24:30 > 0:24:32rid...
0:24:32 > 0:24:33of those.
0:24:34 > 0:24:37When I go back to my parents' house and we're having a barbecue
0:24:37 > 0:24:41and we're making chops, my dad knows this is my favourite job.
0:24:41 > 0:24:43But this is also HIS favourite job.
0:24:44 > 0:24:47So we're always fighting for the mallet.
0:24:47 > 0:24:48And that is the last one.
0:24:50 > 0:24:53Now to get the chops frying on a high heat.
0:24:53 > 0:24:55SIZZLING
0:24:55 > 0:24:59And that's what you want to hear, a sizzle as soon as it hits the pan.
0:24:59 > 0:25:01Cook for about three minutes on both sides.
0:25:01 > 0:25:04Don't agitate them too much, let them get that lovely crust.
0:25:04 > 0:25:08You might need to stand back a little bit - they do like to spit.
0:25:11 > 0:25:12I'm staying back.
0:25:20 > 0:25:22My potatoes have been gently boiling.
0:25:23 > 0:25:24Yep.
0:25:24 > 0:25:26They're tender, so I'm draining them
0:25:26 > 0:25:29and putting them back in the pan to dry out.
0:25:29 > 0:25:30Oops, did I drop one?
0:25:32 > 0:25:34Never mind.
0:25:34 > 0:25:35He didn't make it.
0:25:41 > 0:25:42When your chops have cooked,
0:25:42 > 0:25:46it's time to add the special ingredient that takes this dish
0:25:46 > 0:25:48to a whole new level.
0:25:48 > 0:25:53This is my favourite way to flavour and season chops and it's
0:25:53 > 0:25:56just a simple thing - sumac.
0:25:56 > 0:26:00This is a Middle Eastern berry that's dried and then crushed
0:26:00 > 0:26:01and it's used as a seasoning.
0:26:01 > 0:26:04It's a really good replacement for lemon.
0:26:04 > 0:26:07And it's quite mild - you can afford to give your chops
0:26:07 > 0:26:08a generous sprinkling.
0:26:08 > 0:26:12And that is beautiful - look at how red that is.
0:26:12 > 0:26:14If I were to put this sumac on top of the chops
0:26:14 > 0:26:15before they were cooked,
0:26:15 > 0:26:18it'd just burn it and you really wouldn't get
0:26:18 > 0:26:20how delicious this spice is.
0:26:22 > 0:26:25While the meat absorbs all that amazing seasoning,
0:26:25 > 0:26:27I'm going to make the rest of my potato dish
0:26:27 > 0:26:29using the same pan I cooked the chops in,
0:26:29 > 0:26:32because that's where all that flavour is and I am not getting
0:26:32 > 0:26:33rid of any of that flavour.
0:26:35 > 0:26:38I'm using lots of onions in these potatoes.
0:26:39 > 0:26:44Because when they're cooked, they are so sweet.
0:26:45 > 0:26:47They make you cry, but they're so delicious.
0:26:50 > 0:26:52These need cooking for about 15 minutes
0:26:52 > 0:26:55until they're golden and caramelised.
0:26:55 > 0:26:58And now a quarter of a teaspoon of salt - and this is going
0:26:58 > 0:27:00to draw all the moisture out from the onions -
0:27:00 > 0:27:03and a teaspoon of light brown sugar.
0:27:03 > 0:27:06And that's just going to enhance the sweetness of the onions.
0:27:12 > 0:27:13And just cook those through
0:27:13 > 0:27:15just enough to warm the potatoes back up again.
0:27:18 > 0:27:22What's lovely about crushing some of the potatoes is that you get little
0:27:22 > 0:27:25clumps of potato with onion stuck together and then you get
0:27:25 > 0:27:27bigger chunks of potato.
0:27:29 > 0:27:31And that's my sweet caramelised onion potatoes done.
0:27:31 > 0:27:33I think it's time to plate up.
0:27:34 > 0:27:35These look great.
0:27:35 > 0:27:38There's a little bit of something in here for everybody.
0:27:39 > 0:27:41Now let's get our chops on.
0:27:41 > 0:27:42Look at those.
0:27:46 > 0:27:48As they've sat there,
0:27:48 > 0:27:52it's created this beautiful sumac-y red crust on top.
0:27:54 > 0:27:57Sumac lamb with caramelised onion potatoes.
0:27:57 > 0:28:00A marriage made in heaven.
0:28:00 > 0:28:03I'm going to put these right in the centre of the table for everybody to
0:28:03 > 0:28:06dig in. These lamb chops are bound to put smiles on people's faces.
0:28:08 > 0:28:13This is a family tradition worth tucking into any day of the week.
0:28:13 > 0:28:16Just as it was handed down to me and my brothers and sisters,
0:28:16 > 0:28:19now I'm passing it on to the next generation.
0:28:19 > 0:28:21Shall we give him one?
0:28:23 > 0:28:24Is it yummy?
0:28:26 > 0:28:29Next time, I'm crab fishing in East Anglia...
0:28:29 > 0:28:31So exciting!
0:28:31 > 0:28:33..and meeting the king of crisps.
0:28:33 > 0:28:35I'm very excited.
0:28:35 > 0:28:36And it's still warm!
0:28:38 > 0:28:40That might have just made my crisp obsession worse.