0:00:02 > 0:00:06I'm a busy mum and I cook every day, so I try to keep my food exciting.
0:00:07 > 0:00:09Anybody hungry?
0:00:09 > 0:00:11I like to experiment with new flavours and ingredients.
0:00:11 > 0:00:13Is that yummy?
0:00:13 > 0:00:16But I've always wanted to find out more about
0:00:16 > 0:00:17the food I feed my family.
0:00:19 > 0:00:21So in this series,
0:00:21 > 0:00:24I'm travelling the length and breadth of the country
0:00:24 > 0:00:26to meet the fishermen...
0:00:26 > 0:00:29SHE LAUGHS ..the farmers...
0:00:29 > 0:00:30Has anyone ever gone in?
0:00:30 > 0:00:32Yeah! 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.
0:00:40 > 0:00:42- Super!- Yes! Look!- Brilliant.
0:00:42 > 0:00:44I'll explore some familiar foods...
0:00:44 > 0:00:46That is so pretty.
0:00:46 > 0:00:47I feel totally inspired.
0:00:47 > 0:00:50..and try some that are totally new.
0:00:50 > 0:00:52I mean, you have to be completely bonkers
0:00:52 > 0:00:53to cook like this. HE LAUGHS
0:00:53 > 0:00:56And I'll be creating brand-new recipes...
0:00:56 > 0:00:58Mmm, so sweet.
0:00:58 > 0:01:00..inspired by their produce...
0:01:00 > 0:01:03- Hope you're hungry.- Smells amazing!
0:01:03 > 0:01:06..as I go on my British Food Adventure.
0:01:13 > 0:01:14This time, I'm in Yorkshire...
0:01:16 > 0:01:20..where from the heart of the Dales to its dramatic shores,
0:01:20 > 0:01:24people are keeping ancient culinary customs alive...
0:01:24 > 0:01:28There you are, Nadiya. Where are you? There's a Dover sole.
0:01:28 > 0:01:31We've got a fish! We've got a fish!
0:01:31 > 0:01:34..whilst others are creating new ones.
0:01:34 > 0:01:36Are you sure you're not just doing this for fun?
0:01:42 > 0:01:44As someone who used to live in Yorkshire,
0:01:44 > 0:01:48I already know many of the local specialities and I'm going to share
0:01:48 > 0:01:51my take on one of its most famous recipes.
0:01:52 > 0:01:55I lived in Yorkshire for ten years,
0:01:55 > 0:01:58I married a Yorkshireman and I had three Yorkshire babies,
0:01:58 > 0:02:01so it shouldn't come as a surprise that we love a Yorkshire pudding.
0:02:01 > 0:02:04Now, traditionally, we'd have our Yorkshire puddings with a big slab
0:02:04 > 0:02:07of beef - but I'll let you into a bit of a secret,
0:02:07 > 0:02:09we like to make a few extra and have pudding.
0:02:10 > 0:02:14In my home, this sweet version of these battered beauties
0:02:14 > 0:02:18are smothered in delicious home-made jam and custard.
0:02:18 > 0:02:22It may sound a bit odd but this combination is a winner.
0:02:23 > 0:02:25This is a very basic recipe.
0:02:26 > 0:02:30Combine 70g of plain flour, a pinch of salt and two large eggs.
0:02:32 > 0:02:36For years I'd bought Yorkshires and then suddenly, having married
0:02:36 > 0:02:38a Yorkshireman, I felt obliged to learn how to make
0:02:38 > 0:02:40a proper Yorkshire.
0:02:40 > 0:02:43And the first time I made them, I remember nailing it and thinking,
0:02:43 > 0:02:45"Oh, I can do this. What's all the fuss about?"
0:02:45 > 0:02:49And the second time I made them, complete disaster.
0:02:49 > 0:02:52So what I've learnt about Yorkshire puddings is make the most Yorkshires
0:02:52 > 0:02:56you can ever make, get them right and then freeze the lot.
0:02:56 > 0:02:58And then you don't have to make them for a year.
0:02:58 > 0:02:59That is the trick.
0:03:00 > 0:03:02So I've got some whole milk.
0:03:04 > 0:03:08So you can see that is the consistency of thick milkshake,
0:03:08 > 0:03:09which is exactly what you want.
0:03:12 > 0:03:14The secret to getting perfectly puffy Yorkshires
0:03:14 > 0:03:18is the coming together of chilled batter and hot oil.
0:03:21 > 0:03:23Ten minutes in a roasting hot oven should do it.
0:03:26 > 0:03:30That oil should be smoking hot and if it's smoking, you can smell it.
0:03:36 > 0:03:37You want to be really fast.
0:03:37 > 0:03:39The oil's hot, the batter's cold.
0:03:43 > 0:03:46Those are cooking already.
0:03:46 > 0:03:49And the trick is to be as fast as possible so you can get them
0:03:49 > 0:03:50straight back in the oven.
0:03:59 > 0:04:02They're going to take about 15 minutes.
0:04:02 > 0:04:05That's not long, but luckily I have a recipe for jam that's designed to
0:04:05 > 0:04:07be super quick to prepare.
0:04:07 > 0:04:09So this is a no-cook jam.
0:04:09 > 0:04:11It's almost instant,
0:04:11 > 0:04:14so I'm really excited to share this with you.
0:04:14 > 0:04:16So I've got some fresh strawberries,
0:04:16 > 0:04:19halve them and just throw them into a jug.
0:04:21 > 0:04:22So I'm going to take a stick blender.
0:04:24 > 0:04:26And get it all over me!
0:04:26 > 0:04:27SHE LAUGHS
0:04:29 > 0:04:30Just blitz it to a puree.
0:04:31 > 0:04:34And this is kind of where all the magic happens.
0:04:34 > 0:04:35I've got basil seeds.
0:04:35 > 0:04:39Now, you can find basil seeds in most continental Asian stores.
0:04:40 > 0:04:41This is amazing.
0:04:41 > 0:04:44It is like magic before your very eyes.
0:04:46 > 0:04:49The basil seeds have an outer layer which turns to jelly when soaked in
0:04:49 > 0:04:53liquid. It works like pectin but without any cooking
0:04:53 > 0:04:55and the seeds won't affect the flavour.
0:04:55 > 0:04:57And now the best bit is,
0:04:57 > 0:05:00stick it in a fridge and come back to it in half an hour
0:05:00 > 0:05:04and you will have jam. That is kind of cool.
0:05:08 > 0:05:10Aw, look at those!
0:05:11 > 0:05:16This is always the bit where you're never quite sure what you're going
0:05:16 > 0:05:19to get... Oi! Or where they're going to go.
0:05:19 > 0:05:22Right, so we've got one, two, three, four, five, six, seven, eight, nine,
0:05:22 > 0:05:25ten. Ten and a half.
0:05:25 > 0:05:27There's always one. He's still very edible.
0:05:30 > 0:05:33I mean, you can't ask for much more, can you?
0:05:37 > 0:05:41By the time the Yorkshires have cooled, that jam should be ready.
0:05:41 > 0:05:46This jam not long ago was just puree and basil seeds,
0:05:46 > 0:05:49now it's the consistency of jam.
0:05:49 > 0:05:53I haven't cooked it, it's got no sugar in it.
0:05:54 > 0:05:56It smells absolutely amazing.
0:05:57 > 0:06:01I've got my fast, simple strawberry and basil seed jam,
0:06:01 > 0:06:03my shop-bought custard
0:06:03 > 0:06:05and my gorgeous Yorkshire puddings.
0:06:07 > 0:06:09And I'm ready to assemble a sweet treat,
0:06:09 > 0:06:12which is sure to put me in the mood for my Yorkshire adventure.
0:06:24 > 0:06:27Why restrict yourself to Yorkshire puddings for dinner?
0:06:27 > 0:06:30Go all out and try them for dessert.
0:06:30 > 0:06:32This works!
0:06:37 > 0:06:38Time to head to Yorkshire
0:06:38 > 0:06:41and to the eastern extremities of the Holderness Coast,
0:06:41 > 0:06:42near Bridlington.
0:06:45 > 0:06:47Here the wild cliffs meet the North Sea,
0:06:47 > 0:06:50which for centuries has offered up its bounty.
0:06:53 > 0:06:56I'm spending the day at the beach and, as you can see from my outfit,
0:06:56 > 0:06:59there is going to be no bucket and spade action.
0:06:59 > 0:07:01I'm here to catch some fish.
0:07:01 > 0:07:04Frank Powell brings in his catch without leaving the shore.
0:07:06 > 0:07:10This form of fishing is an ancient skill almost exclusive to this area
0:07:10 > 0:07:16and Frank's one of just a handful of people keeping the tradition alive.
0:07:16 > 0:07:18- Hiya, Nadiya.- Hiya. How are you?
0:07:18 > 0:07:20- I'm fine, and yourself? - Yes, I'm really good.
0:07:20 > 0:07:24- What is this all about?- Well, it's just an inshore gill-net fishery.
0:07:24 > 0:07:27- Mm-hm.- And different times of the year we catch different fish -
0:07:27 > 0:07:29from salmon, Dover sole, skate...
0:07:29 > 0:07:31Sea trout are just starting.
0:07:31 > 0:07:33You're maybe getting one, two a day.
0:07:33 > 0:07:35Are we hopeful today?
0:07:35 > 0:07:38Hopefully we'll get one or two as we go further out.
0:07:38 > 0:07:41For over 200 years, people have fished here in this way
0:07:41 > 0:07:43with a huge net anchored to the beach.
0:07:43 > 0:07:46So how does this net work? Cos you can see that it's kind of...
0:07:46 > 0:07:48- There's two layers here, isn't there?- Right.
0:07:48 > 0:07:51As the tide comes in, the floats lift up...
0:07:51 > 0:07:55- Oh!- And that's lead and then the fish come along, hit the net.
0:07:56 > 0:07:58Oh, I see how that works now.
0:07:58 > 0:08:00- Yeah.- How often are you actually taking fish out of the net?
0:08:00 > 0:08:04Twice a day. Each time the tide goes out, I come down.
0:08:04 > 0:08:05You're back every 12 hours?
0:08:05 > 0:08:06- Yes, yes.- Wow.
0:08:06 > 0:08:09So the next tide will be
0:08:09 > 0:08:11one, two in the morning.
0:08:11 > 0:08:13So I'll come down here at one, two in the morning.
0:08:13 > 0:08:15- And do you ever sleep?- Now and then.
0:08:18 > 0:08:20But if fishing's good, it doesn't matter about sleep.
0:08:21 > 0:08:25I'm looking forward to rustling up something special with Frank's catch
0:08:25 > 0:08:27but every day is a lottery.
0:08:27 > 0:08:31- Is this a good spot?- Good spot one day, bad spot another day.- Mmm.
0:08:31 > 0:08:33- So, unpredictable? - Oh, very unpredictable.
0:08:33 > 0:08:35You've no idea what you're going to catch.
0:08:35 > 0:08:38Hopefully we'll catch some fish for you.
0:08:45 > 0:08:46Oh, I don't know how much I like this.
0:08:46 > 0:08:48- THEY LAUGH - Why?! Come on!
0:08:48 > 0:08:50Ooh, I'm actually on the net.
0:08:52 > 0:08:54Are you going further out, Nadiya?
0:08:54 > 0:08:56I'm trying to firmly plant my feet in.
0:08:56 > 0:08:58HE LAUGHS
0:08:58 > 0:09:02There's something about the sea that makes me really, really nervous.
0:09:04 > 0:09:06I can't see my feet.
0:09:06 > 0:09:09You're all right here now cos it's flat sand, there's no rock.
0:09:09 > 0:09:14If we can get ourselves a nice big sea trout, I'd be more than happy.
0:09:14 > 0:09:17Here your are, Nadiya. Where are you? There's a Dover sole.
0:09:17 > 0:09:19We've got a fish! We've got a fish!
0:09:19 > 0:09:22- Lovely Dover sole, eh?- Uh-huh.
0:09:22 > 0:09:23VOICEOVER: Lovely as it is,
0:09:23 > 0:09:27this little Dover sole isn't quite the sea trout I had in mind.
0:09:29 > 0:09:31Right, Nadiya, we're going further out now.
0:09:31 > 0:09:34Are you coming or are you going to stay and watch?
0:09:34 > 0:09:36I think I'll let you look for now.
0:09:36 > 0:09:37All right!
0:09:39 > 0:09:40What a waste of waders.
0:09:43 > 0:09:48There's something quite scary about how forceful the sea actually is.
0:09:48 > 0:09:50I can't believe he does this in the middle of the night.
0:09:52 > 0:09:53You didn't miss much, Nadiya.
0:09:55 > 0:09:58You're looking a bit down. What have we got?
0:09:58 > 0:09:59A skate.
0:10:00 > 0:10:02- We've got some skate.- Just one.
0:10:02 > 0:10:05- A Dover sole.- Uh-huh.
0:10:05 > 0:10:07That's about him.
0:10:07 > 0:10:08Is that a good day's catch?
0:10:08 > 0:10:10No. No, it's no good whatsoever.
0:10:10 > 0:10:11Oh.
0:10:11 > 0:10:14It's a tough business, this shore fishing,
0:10:14 > 0:10:15and whilst these little fish will
0:10:15 > 0:10:20head off to market, Frank is letting me cook up a beautiful sea trout
0:10:20 > 0:10:21from last night's catch.
0:10:24 > 0:10:27I'm going to take my trout from Yorkshire to the Mediterranean
0:10:27 > 0:10:30by baking it with sun-dried tomatoes and lemon.
0:10:31 > 0:10:36It looks and tastes impressive but it's deceptively straightforward.
0:10:36 > 0:10:38I'm going to get started with the potatoes first.
0:10:41 > 0:10:45I love the smell of boiled new potatoes.
0:10:45 > 0:10:46I could just eat them with a bit of salt.
0:10:49 > 0:10:52Growing up, as a child, fish was a staple in our house,
0:10:52 > 0:10:53but not quite like this.
0:10:53 > 0:10:57When we had fish at home, it was always cooked down,
0:10:57 > 0:11:01stewed in a curry or in a broth, and that's the only way I ever,
0:11:01 > 0:11:07ever ate fish until I grew up and realised that fish is actually
0:11:07 > 0:11:10really delicious just when it's cooked really simply.
0:11:12 > 0:11:15I love using sun-dried tomatoes because it kind of imparts
0:11:15 > 0:11:18this tangy, tomatoey sweet flavour
0:11:18 > 0:11:21that you don't quite get with a fresh tomato
0:11:21 > 0:11:24and what I don't want is lots of liquid in the base of this pan.
0:11:24 > 0:11:26I want the potatoes to crisp up slightly.
0:11:26 > 0:11:27So these are perfect.
0:11:28 > 0:11:31I'm taking the oil that's come out from the bottom of the jar
0:11:31 > 0:11:34and that is packed with flavour.
0:11:34 > 0:11:35Just get my hands in...
0:11:36 > 0:11:37..and mix that through.
0:11:39 > 0:11:43Now the lemon. I'm using the unwaxed variety, as I'm adding
0:11:43 > 0:11:45the whole fruit and not just the juice.
0:11:46 > 0:11:49And I'm going to cook it enough so you can eat the flesh.
0:11:54 > 0:11:55I'm going to add some onion seed.
0:11:57 > 0:12:00And then I'm just going to lay it all flat.
0:12:00 > 0:12:03Remember, this is the bed for our lovely fish.
0:12:03 > 0:12:04Nobody likes a lumpy bed.
0:12:05 > 0:12:09Some people might be squeamish about keeping the head and the tail on a
0:12:09 > 0:12:11fish, but my brothers and sisters,
0:12:11 > 0:12:15we still fight over the head of a fish, because that is where the best
0:12:15 > 0:12:16flesh is.
0:12:19 > 0:12:20So I take my parsley...
0:12:22 > 0:12:25..and then stuff it straight into the cavity.
0:12:27 > 0:12:29And a bit of lemon thyme.
0:12:29 > 0:12:34It'll create a lovely light scent which will enhance the flavour.
0:12:34 > 0:12:37And then just season it with some salt and pepper
0:12:37 > 0:12:38and then lay the fish
0:12:38 > 0:12:40straight on top of the potatoes.
0:12:42 > 0:12:44And it really is as simple as that.
0:12:44 > 0:12:48Now, if I was at home, I'd preheat the oven to about 200.
0:12:48 > 0:12:51But I'm not and Frank's Aga was preheated years ago.
0:12:51 > 0:12:54SHE CHUCKLES
0:12:59 > 0:13:02Half an hour later and my fish should be ready.
0:13:04 > 0:13:07Ah, look at that. It just looks glorious.
0:13:10 > 0:13:11I am so happy with that.
0:13:11 > 0:13:15The fish looks great and the potatoes look lovely and crisp.
0:13:15 > 0:13:19I'm sad I didn't catch this myself but I did cook it myself.
0:13:19 > 0:13:22Hopefully I'll have made Frank proud.
0:13:24 > 0:13:25If that's not pressure enough,
0:13:25 > 0:13:30Frank's wife and her parents have also been invited to help us eat it.
0:13:30 > 0:13:32Really pretty.
0:13:32 > 0:13:34You've cooked it beautiful.
0:13:34 > 0:13:36It's just falling off the bone.
0:13:39 > 0:13:42Sun-dried tomatoes with potatoes go really well with it.
0:13:42 > 0:13:43- Yeah, it is really...- They do.
0:13:43 > 0:13:46I would never have thought of doing that but it's very simple and it's
0:13:46 > 0:13:49- very good.- I'm glad you like it.
0:13:49 > 0:13:51When I was on the beach, Nadiya, you were meant to come down and help me.
0:13:51 > 0:13:53- Why didn't you come and help me? - THEY LAUGH
0:13:53 > 0:13:54Because I'm a wimp!
0:13:55 > 0:13:58I do not enjoy the ocean whatsoever.
0:13:58 > 0:14:00You had all the proper gear on.
0:14:00 > 0:14:01I know. I'm awful, I'm awful.
0:14:01 > 0:14:03I can cook a fish but catching one is not my thing.
0:14:03 > 0:14:05THEY LAUGH
0:14:06 > 0:14:08From the dramatic coast
0:14:08 > 0:14:11with its ancient tradition of shoreline fishing,
0:14:11 > 0:14:13I'm venturing inland to Halifax.
0:14:15 > 0:14:19Here, another long-standing custom is being given a new twist.
0:14:21 > 0:14:23In Yorkshire, you'd expect to find cheese.
0:14:23 > 0:14:24But halloumi?
0:14:26 > 0:14:30I'm in Halifax to meet a Syrian woman who felt so homesick
0:14:30 > 0:14:32for the cheese she used to eat back home
0:14:32 > 0:14:34that she decided to make it herself.
0:14:34 > 0:14:36A fellow cheese lover -
0:14:36 > 0:14:38I reckon we are going to get along just fine.
0:14:39 > 0:14:41- Hi, Razan.- Hi, how are you?
0:14:41 > 0:14:42I'm very well. How are you?
0:14:42 > 0:14:45- I'm fine, thank you.- Wow, there's some great smells in here.
0:14:46 > 0:14:50Five years ago, pharmacy graduate Razan Alsous and her family fled the
0:14:50 > 0:14:53civil war in Syria and started a new life in Yorkshire.
0:14:56 > 0:14:59When we came here by end of 2012,
0:14:59 > 0:15:03I kept looking for a job for about a year and I didn't find any.
0:15:03 > 0:15:08At that point, when you cannot use your qualifications,
0:15:08 > 0:15:10you need to look at your talents.
0:15:11 > 0:15:13Razan's talent for microbiology,
0:15:13 > 0:15:18passion for food and yearning for a taste of home inspired her halloumi.
0:15:20 > 0:15:24I started to come across about how British people love halloumi cheese
0:15:24 > 0:15:29and UK has been classified as the second largest consumer of halloumi
0:15:29 > 0:15:30- in Europe.- That doesn't surprise me.
0:15:30 > 0:15:32I am half of that population.
0:15:32 > 0:15:35And I started to think, "Why not make it?"
0:15:35 > 0:15:38Traditionally, halloumi is made with sheep's or goat's milk.
0:15:39 > 0:15:42But Razan discovered a special Yorkshire ingredient
0:15:42 > 0:15:43that sets her cheese apart.
0:15:45 > 0:15:47Cow's milk here is really terrific.
0:15:47 > 0:15:51Maybe I'm only saying this is the only thing you can appreciate from
0:15:51 > 0:15:53the rainy weather is the nice milk.
0:15:53 > 0:15:55Yeah, yeah.
0:15:55 > 0:15:56So what would you recommend I try first?
0:15:56 > 0:15:59Let's go for the savoury first, then sweet.
0:15:59 > 0:16:01- You can try it with the tomato.- Mm-hm.
0:16:05 > 0:16:06- Ooh, that's so creamy.- Mm-hm.
0:16:08 > 0:16:11And this is halloumi cheese with fig jam.
0:16:11 > 0:16:14- Mm-hm.- Ooh, that is delicious.
0:16:14 > 0:16:17Because it's salty, the salty and the sweet work really well together.
0:16:17 > 0:16:19- Yeah, like salted caramel.- Yeah.
0:16:19 > 0:16:22Having tasted Razan's yummy creation,
0:16:22 > 0:16:24I'm keen to see how she makes it.
0:16:24 > 0:16:27Like most cheese, it begins with warm milk,
0:16:27 > 0:16:30then they add vegetarian rennet,
0:16:30 > 0:16:32which causes the proteins in the milk to curdle.
0:16:34 > 0:16:36Is this 30 minutes after the rennet's been put in?
0:16:36 > 0:16:38Yes. Feel how stable it is.
0:16:38 > 0:16:39Ooh, I can tell.
0:16:40 > 0:16:43You feel like you're having a panna cotta.
0:16:43 > 0:16:45It is like a panna cotta.
0:16:47 > 0:16:49- Oh, I could just play with this all day.- Yeah.
0:16:49 > 0:16:51- I told you, it's really enjoyable. - It's great.
0:16:52 > 0:16:54Then the curd is separated from the whey.
0:16:55 > 0:16:58- It looks really nice. - If you have good muscles...
0:16:58 > 0:17:00Oh, that's great fun.
0:17:00 > 0:17:02Ooh, you have to be quite strong, don't you?
0:17:02 > 0:17:07- We had good muscles after we started making cheese.- Yeah. Oh!
0:17:07 > 0:17:09And to get rid of the residual whey,
0:17:09 > 0:17:13Razan has introduced a more unconventional technique.
0:17:13 > 0:17:16So we'd like to start with the massaging.
0:17:16 > 0:17:17Yes, please.
0:17:19 > 0:17:21Are you sure you're not just doing this for fun?
0:17:21 > 0:17:24- No, no!- You're not just doing this because it's lovely and warm?
0:17:27 > 0:17:28You're doing really well, Nadiya.
0:17:30 > 0:17:31That makes me so happy.
0:17:33 > 0:17:35Once the curds are free from the whey,
0:17:35 > 0:17:37they're ready for the cooking stage,
0:17:37 > 0:17:41which turns it into what we all recognise as halloumi.
0:17:41 > 0:17:44It's then soaked in brine and ready for eating.
0:17:44 > 0:17:46Some cheese.
0:17:46 > 0:17:47Well, you know what?
0:17:47 > 0:17:49I'm going to take this squeaky cheese and make something
0:17:49 > 0:17:51- a bit special for you. - Great, let's see.
0:17:53 > 0:17:57I've come up with a perfect light lunch for Razan and her family.
0:17:57 > 0:18:01I'm taking salty halloumi and sweet watermelon
0:18:01 > 0:18:05to make quick and easy skewers, served with a tangy sauce.
0:18:06 > 0:18:09First things first, I'm going to start with the halloumi.
0:18:09 > 0:18:13I'm chopping it into two-and- a-half-centimetre cubes.
0:18:13 > 0:18:15Who knew that halloumi was massaged?
0:18:18 > 0:18:23This is a really good trick to keep your cheese really gooey
0:18:23 > 0:18:25and soft in the centre.
0:18:25 > 0:18:29Soaking the halloumi briefly in boiling water means it won't
0:18:29 > 0:18:30dry out during cooking.
0:18:32 > 0:18:34Next, I'm going to start on my watermelon.
0:18:34 > 0:18:35Again with this,
0:18:35 > 0:18:39I want to get cubes that are about two-and-a-half centimetres.
0:18:42 > 0:18:43Don't throw away any of the scraps.
0:18:43 > 0:18:45I'm sure you'll find somebody to eat them.
0:18:50 > 0:18:52So that's my watermelon cubes done.
0:18:52 > 0:18:54And now for my bread.
0:18:54 > 0:18:56Call me pedantic
0:18:56 > 0:18:59but I do like it when all the cubes are the same size.
0:18:59 > 0:19:01I want to say that I never get a ruler out...
0:19:02 > 0:19:04..but I might sometimes get a ruler out.
0:19:09 > 0:19:10So now to make up our skewers.
0:19:10 > 0:19:13So I'm going to start with my bread.
0:19:15 > 0:19:16And then I'm going to go with my cheese
0:19:16 > 0:19:20and that's been sitting in the hot water and it's really softened.
0:19:22 > 0:19:24And then the watermelon.
0:19:24 > 0:19:27It seems like such a simple thing, bread, cheese,
0:19:27 > 0:19:31watermelon, but once they're grilled, it works beautifully.
0:19:36 > 0:19:39And to further enhance all those lovely flavours,
0:19:39 > 0:19:41I'm making a dip to go with them.
0:19:43 > 0:19:44And the first ingredient is tamarind.
0:19:44 > 0:19:49Tamarind is a fruit that looks like a runner bean and inside, around the
0:19:49 > 0:19:51seeds, there's this delicious pulp
0:19:51 > 0:19:53and it's tangy and it's sweet,
0:19:53 > 0:19:55and you can buy this in most supermarkets.
0:19:56 > 0:20:00And then to that I'm going to add a good squeeze of honey.
0:20:00 > 0:20:03It just takes away that kind of initial sharpness
0:20:03 > 0:20:05that you get, that... SHE CLICKS TONGUE
0:20:05 > 0:20:07..when you have something really tart.
0:20:07 > 0:20:10About half a teaspoon of cinnamon.
0:20:10 > 0:20:13I wanted to add some sort of a fragrance to this sauce.
0:20:16 > 0:20:21And then I've got one small red onion.
0:20:21 > 0:20:25And that tangy tamarind dip will go perfectly with the salty halloumi
0:20:25 > 0:20:27and the sweet watermelon.
0:20:27 > 0:20:31With my dip done, it's time to griddle the skewers.
0:20:31 > 0:20:34I'm just going to check to see if my griddle's hot enough.
0:20:34 > 0:20:36SIZZLING That's about right.
0:20:36 > 0:20:38That's what it should sound like.
0:20:38 > 0:20:40Instead of adding oil to the pan,
0:20:40 > 0:20:43I'm brushing the skewers with oil I flavoured with garlic, onion,
0:20:43 > 0:20:44fenugreek and chilli.
0:20:47 > 0:20:50So, whack them on the griddle,
0:20:50 > 0:20:51brushed side down.
0:20:57 > 0:21:00You could do this on a frying pan but doing it on a griddle with those
0:21:00 > 0:21:04lovely ridges, it chars it and then you get that lovely caramelised
0:21:04 > 0:21:08flavour. That's what you're looking for.
0:21:09 > 0:21:11Once they've charred on one side,
0:21:11 > 0:21:13just turn them round
0:21:13 > 0:21:16because we want that lovely charring all the way round.
0:21:18 > 0:21:20And it's as simple as that.
0:21:21 > 0:21:23You've got gorgeous salty halloumi,
0:21:23 > 0:21:27sweet caramelised watermelon and crusty bread.
0:21:27 > 0:21:30And to go with it, a simple tamarind dip.
0:21:31 > 0:21:33- Hi, guys.- Thank you. Hello.
0:21:33 > 0:21:35VOICEOVER: I really hope Razan and her family
0:21:35 > 0:21:37like what I've done with their cheese.
0:21:37 > 0:21:38Mm!
0:21:38 > 0:21:40Mm-hm.
0:21:40 > 0:21:44- And then I've got this tamarind sauce.- Uh-huh.
0:21:44 > 0:21:47I love the sauce you are making with the halloumi cheese.
0:21:47 > 0:21:49It's really terrific.
0:21:49 > 0:21:52Well, the halloumi... It literally can take on any flavour.
0:21:52 > 0:21:56- Yes.- The squeaky cheese, it squeaks a lot.
0:21:56 > 0:21:57- The best squeaky cheese.- Mm!
0:21:57 > 0:22:00I can see your eyes twinkle when you talk about food.
0:22:02 > 0:22:06Yorkshire is a mixture of new practices and old traditions
0:22:06 > 0:22:07living side-by-side.
0:22:10 > 0:22:13And for my final recipe, I'm feeling inspired to combine the two...
0:22:15 > 0:22:18..with a fresh take on the county's most venerable veg.
0:22:19 > 0:22:23I'm raiding Yorkshire's famous rhubarb triangle to make my
0:22:23 > 0:22:27delicious rhubarb and custard ice cream sandwiches.
0:22:28 > 0:22:34Tangy rhubarb compote rippled in ice cream sandwiched between two crisp
0:22:34 > 0:22:35custard biscuits.
0:22:36 > 0:22:41I mean, why restrict yourself from eating ice cream out of a cone and a
0:22:41 > 0:22:44bowl? If you haven't had it in a sandwich, you haven't lived.
0:22:47 > 0:22:50So I'm starting off with some forced rhubarb.
0:22:50 > 0:22:53It's really tender and it's really, really pink.
0:22:57 > 0:22:58Rhubarb's quite tart.
0:22:58 > 0:23:00Sugar just balances it out.
0:23:01 > 0:23:03I've got a lime and this is just going to help to preserve that
0:23:03 > 0:23:06gorgeous pink colour. I have to say,
0:23:06 > 0:23:11I don't often admit it but I am obsessed with boiled sweets.
0:23:11 > 0:23:17I want to create that nostalgic rhubarb flavour that we all remember
0:23:17 > 0:23:20if you put a rhubarb and custard in your mouth.
0:23:20 > 0:23:24That is such a pretty colour and no food colouring in sight.
0:23:24 > 0:23:28Now for my special ingredient - natural rhubarb essence.
0:23:28 > 0:23:32And this stuff is quite strong so you literally only need a few drops.
0:23:32 > 0:23:33One, two - whoa - three...
0:23:35 > 0:23:37..four, five. Maybe one more.
0:23:38 > 0:23:39Six, seven. Oh! Eight.
0:23:41 > 0:23:42I really like...
0:23:43 > 0:23:45..rhubarb.
0:23:45 > 0:23:47Maybe one more. Yeah, eight, nine...
0:23:49 > 0:23:50Ten.
0:23:51 > 0:23:52Mm-hm.
0:23:52 > 0:23:54That's rhubarby.
0:23:54 > 0:23:55Perfect.
0:23:57 > 0:24:00Now for my amazingly simple vanilla ice cream.
0:24:00 > 0:24:03Once you've made this, I don't think you're ever going to want
0:24:03 > 0:24:05to buy ice cream again.
0:24:06 > 0:24:08Start with double cream and condensed milk.
0:24:11 > 0:24:13This is where all the sweetness comes from.
0:24:14 > 0:24:16So now for the vanilla extract.
0:24:18 > 0:24:20And then add liquid glucose.
0:24:21 > 0:24:25The liquid glucose is so important to making a really simple ice cream.
0:24:25 > 0:24:27You don't need a big old ice cream machine.
0:24:27 > 0:24:31It stops ice crystals from forming, so it won't freeze solid.
0:24:33 > 0:24:36Whip the cream mixture to soft peaks.
0:24:36 > 0:24:38For the time it takes to whip this up,
0:24:38 > 0:24:39it is not worth plugging anything in.
0:24:43 > 0:24:44That is perfect.
0:24:49 > 0:24:51Time for my rich, sweet ice cream
0:24:51 > 0:24:54and the tart rhubarb compote to finally meet.
0:24:57 > 0:24:59And now for the rippling.
0:24:59 > 0:25:03Just take the back of a spoon and then just work your way through
0:25:03 > 0:25:06the ice cream and create those beautiful ripples.
0:25:09 > 0:25:11Look up there!
0:25:11 > 0:25:14That is a sure sign that you've got ripple in your ice cream.
0:25:17 > 0:25:18I'm going to pop the lid on.
0:25:19 > 0:25:25And then one really good tip is to put it straight into a zip seal bag
0:25:25 > 0:25:28and that'll stop any ice crystals
0:25:28 > 0:25:32from going anywhere near your delicious tub of ice cream.
0:25:34 > 0:25:39So what could be better with rhubarb ice cream than custard biscuits?
0:25:39 > 0:25:42I'm starting by squishing together butter and caster sugar.
0:25:43 > 0:25:46So this is a really basic butter biscuit recipe,
0:25:46 > 0:25:49one of the first things I ever did with my kids.
0:25:49 > 0:25:50I've got one egg.
0:25:51 > 0:25:55Lightly whisk. Now, if you've had powdered custard,
0:25:55 > 0:25:59there's a slight subtle almond flavour,
0:25:59 > 0:26:01and I'm trying to enhance it slightly by adding
0:26:01 > 0:26:02a little bit of extract.
0:26:09 > 0:26:15So once I've mixed all the egg in, I'm going to add plain flour
0:26:15 > 0:26:16and custard powder.
0:26:16 > 0:26:18Bring the dough to a ball.
0:26:19 > 0:26:22And it's got that distinct custard colour.
0:26:22 > 0:26:24I don't know how it happens.
0:26:24 > 0:26:29It's like magic custard powder and, more than anything,
0:26:29 > 0:26:30it smells like custard.
0:26:32 > 0:26:34Wrap the dough up and chill it for an hour.
0:26:34 > 0:26:38This will allow the biscuits to keep their shape once rolled and cut.
0:26:40 > 0:26:42Remember, these are biscuit sandwiches,
0:26:42 > 0:26:44so for each sandwich we need two biscuits,
0:26:44 > 0:26:46so always even numbers.
0:26:51 > 0:26:55I'm going to get these straight in the oven for about 20 to 22 minutes.
0:26:58 > 0:27:01Once baked and cooled, they're ready for the ice cream.
0:27:03 > 0:27:06They smell just like custard and they look...
0:27:06 > 0:27:09They've still got that lovely yellow colour.
0:27:10 > 0:27:12So this is the fun bit.
0:27:13 > 0:27:14Hey-hey, look at that!
0:27:15 > 0:27:19Rippley and smooth.
0:27:24 > 0:27:26And then put the biscuit on top.
0:27:26 > 0:27:27What's better than one custard biscuit?
0:27:27 > 0:27:30I'll tell you what, two custard biscuits
0:27:30 > 0:27:33with rhubarb ripple ice cream in the middle.
0:27:38 > 0:27:39Check those out.
0:27:39 > 0:27:43The flavour of a rhubarb and custard boiled sweet
0:27:43 > 0:27:44in an ice cream sandwich.
0:27:46 > 0:27:50A little taste of Yorkshire with a nod to the past and the present.
0:27:51 > 0:27:54And a nostalgic treat to share with my brother and sister.
0:27:56 > 0:27:58I'm trying to find the right angles.
0:27:58 > 0:28:00THEY LAUGH
0:28:02 > 0:28:06Next time I'm in Scotland, foraging for wild spices...
0:28:06 > 0:28:09Oh, my God! That's coriander.
0:28:09 > 0:28:10Yeah.
0:28:11 > 0:28:14..and milling my own flour.
0:28:14 > 0:28:15Whoa! Going to lose the bag.