0:00:02 > 0:00:04I grew up eating pies and puds. You can't tell, can you(?)
0:00:04 > 0:00:07And I love the tradition of passing recipes on through the generations.
0:00:07 > 0:00:10My mum and dad inspired me to start baking,
0:00:10 > 0:00:14and I hope I can inspire you to enjoy the very best of this hearty food.
0:00:27 > 0:00:29Hello, and welcome to Pies and Puds.
0:00:29 > 0:00:32There's something for everyone on the menu today.
0:00:32 > 0:00:35From savoury to sweet, here's what's in store.
0:00:36 > 0:00:38Coming up on Pies and Puds...
0:00:38 > 0:00:41I head to a traditional truck stop, to road-test
0:00:41 > 0:00:43my great British breakfast in a pie.
0:00:43 > 0:00:46He doesn't want tomatoes and he wants well-done toast.
0:00:46 > 0:00:49All right, let me get the egg done and then I'll sort it out.
0:00:49 > 0:00:51Don't you start with me!
0:00:54 > 0:00:56Chinese maestro Andrew Wong gives me
0:00:56 > 0:00:59a crash course in the ancient art of noodle pulling.
0:01:00 > 0:01:02Oh, just broke on a bend there.
0:01:04 > 0:01:08We create the new taste of China - chow mein in a pie.
0:01:09 > 0:01:13- It's like a big wonton.- It is. - The biggest wonton in the world.
0:01:13 > 0:01:14Yeah, but that's what turns it into a pie.
0:01:17 > 0:01:21And, to finish off, a delicious pudding straight from the Dales.
0:01:21 > 0:01:26That, for me, is a fantastic Yorkshire curd tart.
0:01:26 > 0:01:28And you can try everything on today's show, too.
0:01:28 > 0:01:31Full recipes are on the BBC website.
0:01:34 > 0:01:36The classic British transport cafe.
0:01:36 > 0:01:40It's got a reputation for good, old-fashioned comfort food, so it's
0:01:40 > 0:01:45the ideal place for me to road test my new trucker-friendly pies.
0:01:46 > 0:01:50I want to make a meal out of a full English, by putting bacon
0:01:50 > 0:01:54and egg in a shortcrust pastry to make a delicious breakfast pie.
0:01:56 > 0:01:58But first, I need to do some research.
0:02:00 > 0:02:02So I've travelled to a traditional truck stop
0:02:02 > 0:02:05which attracts drivers from far and wide.
0:02:08 > 0:02:14It's 5:30 in the morning, I'm at a classic British truck stop,
0:02:14 > 0:02:16and I'm here to eat some good grub.
0:02:18 > 0:02:21This is The Pit Stop, just off the M4.
0:02:21 > 0:02:24I've prepared many a five-star breakfast in my time,
0:02:24 > 0:02:26but I have a feeling this truckers' cafe
0:02:26 > 0:02:28will be very different.
0:02:28 > 0:02:31I'm spending today with the front of house team - Julie and chef Ali -
0:02:31 > 0:02:34cooking and dealing with whatever the road brings.
0:02:35 > 0:02:37Hello, Ali. How are you? You all right?
0:02:37 > 0:02:40- Yeah, you coming in, or you going to stay there?- I'd rather stay here...
0:02:40 > 0:02:42No, you can come in!
0:02:43 > 0:02:45I've eaten at many truck stops in the past,
0:02:45 > 0:02:47but life behind the counter is new territory.
0:02:47 > 0:02:49That's a woman's one!
0:02:49 > 0:02:52That's the only ones we have. It's mostly women that work here.
0:02:52 > 0:02:53Look!
0:02:53 > 0:02:55I'll just stick this in the oven a minute.
0:02:55 > 0:02:57Hang on, I know what I'm going to do with this.
0:02:57 > 0:03:00I'll turn it into a chef's apron. Hang on.
0:03:02 > 0:03:05- So, you're the exec chef.- I wouldn't say that. I'm one of the chefs.
0:03:05 > 0:03:07What am I? Am I a commis today, then?
0:03:07 > 0:03:09- You can do whatever you want today.- Can I?
0:03:09 > 0:03:12We'll throw you in the corner and I'll have an easy day.
0:03:12 > 0:03:13Listen...
0:03:13 > 0:03:16Till it gets busy, and you'll be, "Please, get me out of here."
0:03:16 > 0:03:18- I will do, yeah. Is that the back door, yeah?- It is.
0:03:18 > 0:03:21I can run out that way. That's fine. I've got an escape route.
0:03:21 > 0:03:24So, your orders come in, pop them on there, serve, bang, they're gone.
0:03:24 > 0:03:27Yeah. There's nothing that's fried in here. Not a thing.
0:03:27 > 0:03:29Not a thing is fried? What about the hash browns?
0:03:29 > 0:03:31They're done in the oven.
0:03:31 > 0:03:34OK, so that's totally changed everything straightaway.
0:03:34 > 0:03:36To be honest, it's not what I expected.
0:03:36 > 0:03:37Why, cos we're a truck stop?
0:03:37 > 0:03:39Kinda...yeah.
0:03:39 > 0:03:42The Pit Stop may be down south, but there's an accent here I recognise.
0:03:42 > 0:03:44- Where's your accent from?- Birkenhead.
0:03:44 > 0:03:46THEY LAUGH
0:03:46 > 0:03:49You see, that's about a mile away from where I'm from.
0:03:49 > 0:03:53What would you say, then, would be the biggest seller in this cafe?
0:03:53 > 0:03:55- The breakfast. - Is it the traditional breakfast?
0:03:55 > 0:03:57Yeah, but that's a good seller.
0:03:57 > 0:04:00I noticed that also on your menu you have a Danish pastry or croissant
0:04:00 > 0:04:02or something like that. Do you get a lot of call for that?
0:04:02 > 0:04:04Truckers don't want croissants and that,
0:04:04 > 0:04:07unless they're French - then they come in.
0:04:07 > 0:04:09But it's not a big seller, no.
0:04:10 > 0:04:12It's now 6am and it's not long
0:04:12 > 0:04:15before the breakfast orders come flooding in.
0:04:15 > 0:04:17So, this is your traditional breakfast.
0:04:17 > 0:04:19This a traditional.
0:04:20 > 0:04:22Massive portions.
0:04:23 > 0:04:27The portions might be big, but Ali's full English breakfast is pre-cooked.
0:04:27 > 0:04:30How hard can it be to plate up breakfast here?
0:04:32 > 0:04:34- I've bust my egg!- Do another one.
0:04:37 > 0:04:39- Black pudding on this? - No, it's just a traditional.
0:04:39 > 0:04:40If you read your ticket...
0:04:43 > 0:04:44You forgot to put your bacon.
0:04:44 > 0:04:47It's a breakfast, but they want beans, not beans and tomatoes.
0:04:47 > 0:04:50- What?- Traditional, with just beans.
0:04:50 > 0:04:53He doesn't want tomatoes and he wants well-done toast.
0:04:53 > 0:04:56All right, let me get the egg done and then I'll sort it out.
0:04:56 > 0:04:58Don't you start with me!
0:04:59 > 0:05:02'Plating up for these truckers is not as easy as it seems.
0:05:02 > 0:05:03'But I'm not here for that.
0:05:05 > 0:05:07'I want to create the perfect breakfast pie,
0:05:07 > 0:05:09'and this fussy lot are ideal for a taste test.
0:05:10 > 0:05:13'So, I'm going to make two to choose from,
0:05:13 > 0:05:17'and I'm stealing all their favourite ingredients for my pies.
0:05:17 > 0:05:20'My first is baked beans, sausages,
0:05:20 > 0:05:21'onions and brown sauce...'
0:05:21 > 0:05:26I've never actually used brown sauce in sachets like this before.
0:05:26 > 0:05:28'..topped with cheese and puff pastry.'
0:05:28 > 0:05:30This is going to be a proper pie. A proper northern pie.
0:05:30 > 0:05:34'The second is scrambled egg, black pudding, bacon
0:05:34 > 0:05:36'and a puff-pastry lid.
0:05:36 > 0:05:38'Then they are baked in the oven for 15 minutes.'
0:05:38 > 0:05:41There we have it. Two pies.
0:05:41 > 0:05:44Which one are the truckers going to like?
0:05:46 > 0:05:49- Hi, guys. How you doing?- Here we go. - What I've got here, right...
0:05:51 > 0:05:53Two different types of pies.
0:05:55 > 0:05:57Fair play to you, mate, that's a hard choice.
0:05:57 > 0:06:00I'd go for that one.
0:06:00 > 0:06:02- Which one would you go for? - That's a bit heavier.
0:06:02 > 0:06:06That is my kind of food. Beans, sausage with the onion...
0:06:06 > 0:06:08- Bit of brown sauce.- Absolutely.
0:06:09 > 0:06:13So, the sausage and bean pie is the outright truckers' favourite,
0:06:13 > 0:06:17but what does my sternest critic - head chef Ali - think?
0:06:18 > 0:06:20I think I know what sort of way you're going to go, if I'm honest.
0:06:20 > 0:06:24That's nice. You can really taste the onion in it.
0:06:24 > 0:06:26- You don't like black pudding, do you?- No.
0:06:26 > 0:06:28It's on a hiding to nothing, anyway, isn't it?
0:06:28 > 0:06:31I'm trying not to eat it.
0:06:31 > 0:06:33- Which one do you reckon, then? - They're both nice.
0:06:33 > 0:06:36I prefer that one, but that one, even with...
0:06:36 > 0:06:38I know I didn't eat the black pudding, but still nice.
0:06:38 > 0:06:40Nice combination.
0:06:40 > 0:06:44'I've even managed to impress Ali. She also prefers the sausage pie.'
0:06:44 > 0:06:45Thanks, Ali.
0:06:45 > 0:06:47- Take care. You're a legend. - You're welcome.
0:06:49 > 0:06:52The sausage and beans pie may have won today
0:06:52 > 0:06:55but the most popular ingredients loved by truckers
0:06:55 > 0:06:59is bacon and egg. So I'm going to come up with a bacon and egg pie.
0:07:02 > 0:07:05I did enjoy myself at that transport caff
0:07:05 > 0:07:07but Ali and Julie have joined me here.
0:07:07 > 0:07:10I can't get away from bacon and egg, right? Bacon and egg works.
0:07:10 > 0:07:14You've proved that in your place. Everyone wants breakfast...
0:07:14 > 0:07:18- And the whip was getting cracked with me in that kitchen.- Yeah!
0:07:18 > 0:07:19What I'm going to do...
0:07:19 > 0:07:22I'm going to do a slightly different version of it,
0:07:22 > 0:07:24- and, hopefully, you'll like this new one.- OK.
0:07:24 > 0:07:28I think it's got more of a meaty edge to it.
0:07:28 > 0:07:32Add some diced pork and streaky bacon to some sweated-down onions.
0:07:32 > 0:07:35Why are you using streaky and not using back?
0:07:35 > 0:07:37- You don't know what I'm doing with it yet.- Give him a chance.
0:07:37 > 0:07:40- Yeah, give me a chance.- OK.
0:07:40 > 0:07:42- It's like my mum.- Leave him alone.
0:07:42 > 0:07:44Let him get on with it.
0:07:44 > 0:07:47In a separate bowl, add two whole eggs to some cream cheese.
0:07:48 > 0:07:51- I'll have to learn how to do that one.- What, one-handed?- Yeah.
0:07:51 > 0:07:54- You can't do it one-handed? - No.- Really?
0:07:56 > 0:07:59And whisk. This is the binding for the filling.
0:07:59 > 0:08:02- I'm just going to grate some Cheddar in there as well.- Cheddar...
0:08:02 > 0:08:04This is all pretty much fat-free(!)
0:08:04 > 0:08:06Pretty much fat-free!
0:08:06 > 0:08:08This is a proper northern breakfast, right.
0:08:10 > 0:08:13When the meat is starting to brown, it's ready.
0:08:13 > 0:08:16Leave it to cool, and then add it to the rest of your filling mixture.
0:08:18 > 0:08:21Now, that's your basic mixture for the pie.
0:08:21 > 0:08:25I've decided to use a shortcrust pastry for this pie.
0:08:25 > 0:08:28It just so happens I've rustled up some earlier.
0:08:30 > 0:08:33Then roll it out.
0:08:33 > 0:08:35Get your shell. Pop it in there.
0:08:35 > 0:08:40Line a baking a tin, then give it a trim around the edges.
0:08:41 > 0:08:43There's the lid sorted.
0:08:43 > 0:08:46Literally, just pop all the filling into the pie.
0:08:46 > 0:08:47Does look nice, doesn't it?
0:08:47 > 0:08:49Does look nice.
0:08:49 > 0:08:53Now for the Hollywood twist that makes this a true breakfast pie.
0:08:54 > 0:08:56Now I'm going to drop some eggs in this.
0:08:56 > 0:09:00Now, if you get a spoon and just make a little hole in there,
0:09:00 > 0:09:03I'll make another hole there.
0:09:03 > 0:09:05- We'll have to have a go at this next week.- I know.
0:09:05 > 0:09:08Make another one there. I'm going to put three eggs in there.
0:09:08 > 0:09:12Once you've made your little place to drop your egg, crack your egg
0:09:12 > 0:09:15and drop it in each one of those holes.
0:09:18 > 0:09:20And top with the lid.
0:09:20 > 0:09:22Again, trim round the outside.
0:09:22 > 0:09:24Be nice when it's cut, cos you'll have all your thing
0:09:24 > 0:09:27- and then like half an egg. - Yeah.- That's the idea.
0:09:27 > 0:09:30Then bake in the oven at 200 degrees C.
0:09:30 > 0:09:32You don't need to pierce the top at all.
0:09:32 > 0:09:35It's quite a meaty dish. You want to keep everything in there.
0:09:35 > 0:09:38After half an hour, once the pastry has gone golden brown, it's ready.
0:09:38 > 0:09:39Wow.
0:09:39 > 0:09:42- And there you have it.- Oh, very nice.
0:09:42 > 0:09:47For me, that is a fantastic bacon and egg pie.
0:09:47 > 0:09:49- Do you like that, ladies? - It's very nice.- Yes, very nice.
0:09:49 > 0:09:53Bacon and eggs wrapped in rich shortcrust pastry.
0:09:54 > 0:09:56The perfect truckers' breakfast.
0:10:00 > 0:10:03Pies and puds tend to be traditional hearty fare,
0:10:03 > 0:10:06but occasionally, I like to mix things up a bit, like now.
0:10:06 > 0:10:10Here to help me is an expert in Chinese flavouring, Andrew Wong.
0:10:10 > 0:10:11- Hi, Andrew.- Hi.
0:10:11 > 0:10:15One of my favourite Chinese foods is actually chicken chow mein.
0:10:15 > 0:10:17- Like millions of other people.- Yes!
0:10:17 > 0:10:19Now, what I'd like to do,
0:10:19 > 0:10:21and it might be working slightly outside of the box...
0:10:21 > 0:10:24I want to turn that dish into a pie.
0:10:26 > 0:10:27Sounds like a terrible idea.
0:10:27 > 0:10:29Does it? ANDREW LAUGHS
0:10:29 > 0:10:31So, I've got a challenge on my hands to do it.
0:10:31 > 0:10:34The first thing, I've got a good idea of what I want to use for the casing,
0:10:34 > 0:10:38but I haven't got the chicken chow mein, which is where you come in.
0:10:38 > 0:10:41- Happy to help.- There's the kitchen, mate. Lots of different ingredients.
0:10:41 > 0:10:45You go ahead and show me how to make a good, proper chicken chow mein.
0:10:45 > 0:10:49'Andrew's got a high-end restaurant in central London and has won awards
0:10:49 > 0:10:53'for his cooking, so this should be one great chicken chow mein.'
0:10:54 > 0:10:56This dish, in particular, it is
0:10:56 > 0:10:59a very staple dish on every Chinese menu.
0:10:59 > 0:11:02Andrew starts by chopping the raw veg.
0:11:02 > 0:11:05I'll just relax down here, Andrew, while you do some work.
0:11:05 > 0:11:07- That's absolutely fine with me. - Enjoy.
0:11:07 > 0:11:09So, the idea of me putting this traditional
0:11:09 > 0:11:12Chinese dish into a pie horrifies you, then?
0:11:12 > 0:11:14I just think the idea of a pie...
0:11:14 > 0:11:17Cos you're talking about a crusty pie.
0:11:17 > 0:11:19I haven't said anything. I've not said anything. All I've said...
0:11:19 > 0:11:22Well, I'm guessing that you're talking about a crusty, traditional
0:11:22 > 0:11:26British pie, and the whole crusty texture is foreign to China.
0:11:26 > 0:11:30Traditionally, throughout China, everything is steamed.
0:11:30 > 0:11:32Closest we get to pies are probably steamed buns, which you get
0:11:32 > 0:11:36throughout the whole of China, but it's just this crumbly,
0:11:36 > 0:11:40dry texture which we use in the West quite a lot which is very foreign.
0:11:40 > 0:11:43'I might have a challenge on my hands convincing Andrew that
0:11:43 > 0:11:46'chow mein in a pie is a good idea.'
0:11:46 > 0:11:48Going to heat up the wok, make it nice and hot.
0:11:48 > 0:11:51The most important part of Chinese cookery.
0:11:51 > 0:11:53If it's not smoking, don't put anything in yet.
0:11:53 > 0:11:55Then he adds spices,
0:11:55 > 0:11:57a beaten egg,
0:11:57 > 0:11:59diced chicken breast,
0:11:59 > 0:12:02spring onion, peppers,
0:12:02 > 0:12:05dried shrimp, bean sprouts,
0:12:05 > 0:12:07and, after a couple of minutes, rice noodles.
0:12:09 > 0:12:12This dish is one of my most favourite dishes
0:12:12 > 0:12:16with the mix of spices that are involved.
0:12:16 > 0:12:19Then, some fish sauce and a dash of sesame oil.
0:12:19 > 0:12:22Toss that around the pan, and after a couple of minutes,
0:12:22 > 0:12:25it's done. That's my sort of grub.
0:12:25 > 0:12:28So we're just going to finish this off with a little bit of sesame oil.
0:12:28 > 0:12:32- I like to finish with a touch of lime juice.- I love lime.
0:12:32 > 0:12:35So we finish with a bit of coriander, which also adds flavour.
0:12:37 > 0:12:39- There you go. - Lovely. Thanks, Andrew.
0:12:45 > 0:12:50Spot-on, that, Andrew. That is going to be fantastic in a pie.
0:12:50 > 0:12:54What I'm going to do... You can rest now, Andrew, you can chill.
0:12:54 > 0:12:59- Thank you.- I'm going to get some filo pastry out.
0:12:59 > 0:13:01I love filo.
0:13:01 > 0:13:03It's actually made from unleavened dough,
0:13:03 > 0:13:07which comes in sheets so thin, they're almost see-through.
0:13:07 > 0:13:09To give it the strength to hold the chow mein filling,
0:13:09 > 0:13:12I'm sticking several sheets of the pastry together.
0:13:12 > 0:13:14I'm just going to add another bit of filo,
0:13:14 > 0:13:16again to a slightly different angle.
0:13:16 > 0:13:19I'm just using a bit of oil there to bind it together.
0:13:19 > 0:13:21Now for the cooled chow mein filling.
0:13:21 > 0:13:25Try and get a bit of everything. That's going to be the trickiest bit.
0:13:25 > 0:13:27I'm going to gather this up...
0:13:27 > 0:13:29I'm going to do one more.
0:13:29 > 0:13:32It looks like a big wonton, like the biggest wonton in the world.
0:13:32 > 0:13:35Well, yeah, but that's what turns it into a pie, doesn't it?
0:13:35 > 0:13:36Otherwise, it'd be a wonton.
0:13:37 > 0:13:40This could be the next big thing in all Chinese restaurants.
0:13:40 > 0:13:43It could be it. I'm starting something off here.
0:13:43 > 0:13:47'Bake in the oven at 200 degrees C for about 15 minutes.'
0:13:47 > 0:13:49Now, I've tried this pie and I hope you do like it,
0:13:49 > 0:13:54I'd like to learn a little bit more about noodles.
0:13:54 > 0:13:57How easy are they to make, these noodles?
0:13:57 > 0:14:00These noodles are rice noodles, but traditional Chinese noodles
0:14:00 > 0:14:02that you'd probably see throughout China are wheat-based.
0:14:02 > 0:14:03And you can do them?
0:14:03 > 0:14:06Pulling noodles is something that I learned while I lived in China.
0:14:06 > 0:14:08It's a fascinating thing.
0:14:08 > 0:14:12It started off me in a restaurant just kind of looking at the chef
0:14:12 > 0:14:15doing it and I got a bit curious and, before I knew it,
0:14:15 > 0:14:19I was in every day at like 6am, with him whipping me on the back
0:14:19 > 0:14:22- and telling me to work harder.- Well, can you show me how to pull noodles?
0:14:22 > 0:14:23Absolutely.
0:14:23 > 0:14:25'I love working with dough.
0:14:25 > 0:14:29'I've done it all my life, but I'd never pulled noodles from it
0:14:29 > 0:14:32'and I can't wait to add that to my repertoire.'
0:14:32 > 0:14:33So, this is the most important part.
0:14:33 > 0:14:36So, what you want to do, you want to stretch it by doing
0:14:36 > 0:14:38a V-shape with your arms.
0:14:39 > 0:14:45'Noodle pulling is a gastronomic wonder that dates back 4,000 years.'
0:14:45 > 0:14:48- I almost smacked myself in the face. - Oh, I've done that many times.
0:14:48 > 0:14:53'We're making wheat noodles which, just like bread, start out as dough.
0:14:53 > 0:14:55'It's a basic mix of high-gluten flour,
0:14:55 > 0:14:58'salt and water and it's worked for a long time.'
0:14:58 > 0:15:00- That's the first technique.- Yeah.
0:15:00 > 0:15:03The second technique you want to get is you want to get a bouncing
0:15:03 > 0:15:04technique going.
0:15:04 > 0:15:07'This aligns the gluten, making the dough so stretchy that it
0:15:07 > 0:15:11'eventually becomes long, skinny strands or noodles.'
0:15:11 > 0:15:14And after you've perfected that second art, what you're going to do,
0:15:14 > 0:15:21you're going to increase elasticity and then spin to create a plait.
0:15:21 > 0:15:22Mine's broken now, look.
0:15:23 > 0:15:26It's one of the oldest techniques in Oriental cuisine
0:15:26 > 0:15:30and noodles are still made the same way today.
0:15:30 > 0:15:32Liking this.
0:15:33 > 0:15:35It's a bit nuts, though, innit?
0:15:37 > 0:15:39Ooh, just broke on a bend there.
0:15:39 > 0:15:42I'm going to use a bit of bread technique here as well.
0:15:42 > 0:15:45'The genius of this technique lies in its simplicity.
0:15:45 > 0:15:49'No utensils, gadgets or gizmos are required.
0:15:49 > 0:15:50'It's all done by hand.'
0:15:50 > 0:15:52That's breaking too easily still.
0:15:52 > 0:15:56That's not right. I've battered that one to death.
0:15:58 > 0:16:01Time to concentrate on a master at work.
0:16:01 > 0:16:05This is the clever bit and the reason this technique is called pulling.
0:16:07 > 0:16:09So you've got this dough now and I pull.
0:16:12 > 0:16:14- So that's one noodle becoming two. - Yeah.
0:16:16 > 0:16:18Two becoming...
0:16:20 > 0:16:22..four.
0:16:22 > 0:16:24'Andrew doubles the amount of strands every time,
0:16:24 > 0:16:27'making his noodles thinner every turn.'
0:16:31 > 0:16:35It's incredible. You can start to see it now, can't you?
0:16:35 > 0:16:37So I think after 12 folds, you can
0:16:37 > 0:16:42see there's about just under 1,000 noodles there.
0:16:42 > 0:16:45Wow. That looks incredible.
0:16:45 > 0:16:48At this point, they're ready to be cooked.
0:16:48 > 0:16:51Andrew deep-fries his noodles to make them crisp.
0:16:52 > 0:16:55After a couple of minutes, they're ready.
0:16:55 > 0:16:58You see they're more defined actually when they're all fried up.
0:16:58 > 0:16:59That looks incredible.
0:16:59 > 0:17:02How intricate is that? I love that technique, Andrew.
0:17:02 > 0:17:06In fact, looking at that, I could use that on the top of something, actually.
0:17:06 > 0:17:09Later, I'll be using Andrew's noodles to add an oriental touch
0:17:09 > 0:17:12to my tasty, traditional chicken and leek pie.
0:17:19 > 0:17:23For centuries, we've been baking cakes in celebration of happy events.
0:17:23 > 0:17:25We all know about birthday and Christmas cakes
0:17:25 > 0:17:28but across Britain, there are local baking traditions that
0:17:28 > 0:17:34reflect our regional heritage and nowhere more than Yorkshire.
0:17:34 > 0:17:38When it comes to baking, I like to look far and wide for inspiration.
0:17:38 > 0:17:41It's been said that all good things come from Yorkshire.
0:17:41 > 0:17:43There's Yorkshire tea, Yorkshire pudding and
0:17:43 > 0:17:47if we're talking sweet baked treats, that saying may in fact be true.
0:17:49 > 0:17:52We eat a lot of cakes in Yorkshire.
0:17:52 > 0:17:55I think Yorkshire people like cakes because they like tea,
0:17:55 > 0:17:58so they like a piece of cake with their tea.
0:17:58 > 0:18:01Cake baking is such a big part of life here in Yorkshire,
0:18:01 > 0:18:04events are often held that allow locals to showcase
0:18:04 > 0:18:08and sell their wares and people come from far and wide to sample them.
0:18:08 > 0:18:11The tea loaf's lovely. You have a cup of Yorkshire tea as well.
0:18:11 > 0:18:13Yorkshire brack. Absolutely delicious.
0:18:13 > 0:18:16- A cup of Yorkshire tea and parkin.- Parkin.
0:18:16 > 0:18:18Yorkshire parkin. It's got to be a good cake.
0:18:18 > 0:18:20Parkin is a classic Yorkshire cake.
0:18:20 > 0:18:23It's a sponge made with treacle syrup and spice
0:18:23 > 0:18:26and is often enjoyed on Bonfire Night as a winter warmer.
0:18:26 > 0:18:30Lottie Shaw runs one of the oldest bakeries in Yorkshire
0:18:30 > 0:18:32and parkin is a speciality of hers.
0:18:32 > 0:18:35I've been brought up with parkin all my life.
0:18:35 > 0:18:37My great-grandma, it's her recipe that we've used
0:18:37 > 0:18:40and the family have been baking it for over 100 years.
0:18:42 > 0:18:46When my family first started out in baking, my great-grandma
0:18:46 > 0:18:48and auntie, they opened the shop together
0:18:48 > 0:18:51and they used to supply the local barracks and the local mills.
0:18:52 > 0:18:56In here, we're just going to melt down the black treacle.
0:18:56 > 0:18:58We've got the syrup and we've got the dark brown sugar
0:18:58 > 0:19:01and we've got margarine in here.
0:19:01 > 0:19:05All of these ingredients are from my great-grandmother's recipe.
0:19:05 > 0:19:08My family have been baking all my life, really and so,
0:19:08 > 0:19:11I've grown up with the baking smells
0:19:11 > 0:19:15but Yorkshire parkin's always my favourite recipe.
0:19:15 > 0:19:17Parkin is one of Yorkshire's most famous recipes
0:19:17 > 0:19:20but there are many more to choose from.
0:19:21 > 0:19:23This is Betty's Tea Room in Harrogate,
0:19:23 > 0:19:26considered a local institution for almost a century.
0:19:26 > 0:19:30Karen Messin has worked at Betty's for the past 13 years.
0:19:30 > 0:19:32I think everyone likes to make the excuse to sit down
0:19:32 > 0:19:35and have a cup of tea and if it's a Yorkshire thing, all the better.
0:19:35 > 0:19:38Once I met a man who'd come straight from the airport
0:19:38 > 0:19:40because someone on the aeroplane had told him to come
0:19:40 > 0:19:42and have a Yorkshire Rascal, so he'd found us
0:19:42 > 0:19:44on the base of a Yorkshire Rascal in Betty's.
0:19:44 > 0:19:46The Yorkshire Rascal is Betty's signature cake.
0:19:46 > 0:19:48They say it's a secret recipe,
0:19:48 > 0:19:51but it's a bit like an extra-special rock cake.
0:19:51 > 0:19:54Justin has been making fat rascals for the last eight years.
0:19:54 > 0:19:58I'm not going to tell you everything cos I won't give it away.
0:19:58 > 0:19:59We're not sparse with our fruit.
0:19:59 > 0:20:01We make sure it's absolutely full of fruit.
0:20:01 > 0:20:04I think this is what makes it really special.
0:20:04 > 0:20:05We put glace cherries on
0:20:05 > 0:20:08and then with the three split almonds, I think
0:20:08 > 0:20:11it gives a cheeky, plump face - Yorkshire fat rascal.
0:20:11 > 0:20:13Everyone can enjoy the fat rascal.
0:20:13 > 0:20:16You can eat as it is, slap a bit of butter on
0:20:16 > 0:20:19or you can do my treat - butter, clotted cream, jam.
0:20:19 > 0:20:20What a winner.
0:20:20 > 0:20:21Most people like a little gesture.
0:20:21 > 0:20:25They might not come in for a cake, but we'd like them to leave with one.
0:20:25 > 0:20:31You can't beat a big, nice slice, Yorkshire portion, of course, of Yorkshire brack.
0:20:31 > 0:20:35My favourite Yorkshire-baked cake must be the Betty's fat rascal.
0:20:35 > 0:20:38I like Yorkshire curd tarts. I think that's my favourite.
0:20:38 > 0:20:42I think the future is looking bright for cakes in Yorkshire at the moment, yes.
0:20:45 > 0:20:47'Lottie Shaw, who bakes her grandmother's parkin,
0:20:47 > 0:20:49'is coming round for tea later.
0:20:49 > 0:20:52'But first, I am going to make a Yorkshire curd tart,
0:20:52 > 0:20:56'which is another famous recipe straight from the Dales.'
0:20:56 > 0:20:59I'm going to show you how to make a Yorkshire curd tart.
0:20:59 > 0:21:02I've never actually made one up until today.
0:21:02 > 0:21:06It's akin to a custard tart, which we have in Lancashire and Merseyside.
0:21:06 > 0:21:08But, again, we use full milk and we use whole eggs,
0:21:08 > 0:21:10and, again, a little bit of nutmeg.
0:21:10 > 0:21:11So there are similarities.
0:21:11 > 0:21:14'First, put some curd in a bowl.'
0:21:14 > 0:21:17You can buy curd or even make it yourself.
0:21:17 > 0:21:20But a lot of good supermarkets will have it now on the shelves.
0:21:20 > 0:21:22It's well worth sourcing it out and trying it for yourself.
0:21:22 > 0:21:26'Whisk in some caster sugar and a couple of egg yolks.'
0:21:26 > 0:21:30Begin to break those yolks down into the mixture.
0:21:30 > 0:21:32Look at this. It goes all over the place.
0:21:32 > 0:21:35I'm going to get covered in this, I can see it.
0:21:37 > 0:21:40'Then drop in two whole eggs.'
0:21:40 > 0:21:41Whisk that in together.
0:21:41 > 0:21:45'For a floral kick, add a few drops of rose flavouring.'
0:21:45 > 0:21:48That's really nice, that. Don't want to add too much.
0:21:48 > 0:21:50Again, very traditional in there.
0:21:50 > 0:21:53It always reminds me of Turkish delight, actually.
0:21:53 > 0:21:58'Add lemon zest, a few currants and some melted butter.'
0:21:58 > 0:22:00Mix that together.
0:22:00 > 0:22:02'For the shell I've already blind-baked some sweet pastry
0:22:02 > 0:22:05'ready for the filling.
0:22:05 > 0:22:07'Give the mixture a final stir
0:22:07 > 0:22:09'and pour it in.
0:22:09 > 0:22:13'Drizzle in the currants and grate some nutmeg over the top.
0:22:14 > 0:22:17'Then bake at 200 degrees for 25 minutes.'
0:22:19 > 0:22:22And when it pops out of the oven,
0:22:22 > 0:22:26it looks like that.
0:22:26 > 0:22:28And you can see the nutmeg on the top,
0:22:28 > 0:22:30beautiful golden brown on the outside.
0:22:30 > 0:22:34That, for me, is a fantastic Yorkshire curd tart.
0:22:36 > 0:22:38'A delicious pudding all the way from the Dales.
0:22:38 > 0:22:41'I'll be treating my guests to a slice later.
0:22:50 > 0:22:53'Earlier, Chinese culinary master Andrew Wong
0:22:53 > 0:22:57'taught me the amazing art of turning dough into noodles.'
0:22:57 > 0:23:00After 12 folds, you can see there is about
0:23:00 > 0:23:05just under 1,000 noodles there.
0:23:05 > 0:23:08'I want to show Andrew a great British baking trick.
0:23:08 > 0:23:11'Puff pastry is hard to beat but it takes time.
0:23:11 > 0:23:16'My cheat's puff pastry is quick, easy and just as tasty.'
0:23:16 > 0:23:18What I'm going to do is something I've seen a lot of
0:23:18 > 0:23:22in the last 20 years. It's basically create two separate dishes.
0:23:22 > 0:23:24One is the filling of the pie,
0:23:24 > 0:23:28and the other one, nowadays a lot of people are just baking separately
0:23:28 > 0:23:30the lid and just popping it on top.
0:23:30 > 0:23:34So I am going to show you how to make a cheat's puff pastry.
0:23:34 > 0:23:39'Add some butter to a bowl of white flour, then crumb it down.'
0:23:39 > 0:23:41I'm looking for a good flake in this.
0:23:41 > 0:23:43'Once it's turned to breadcrumbs,
0:23:43 > 0:23:46'add salt, then a drop of water to bind it all together.'
0:23:46 > 0:23:51You can see it's beginning to form a sort of rough dough at the moment.
0:23:51 > 0:23:53'Just like the noodle making, the dough needs kneading.'
0:23:53 > 0:23:57I've got to make sure I get the right consistency in the dough.
0:23:57 > 0:24:03At the moment, I think that is probably about right.
0:24:03 > 0:24:05Give it a little bit of working
0:24:05 > 0:24:07just to build up a little bit of resistance,
0:24:07 > 0:24:09a little bit of gluten in it.
0:24:09 > 0:24:11I'm happy with that being worked so far.
0:24:11 > 0:24:15'Then roll out the dough just as you would to make any puff pastry.
0:24:16 > 0:24:18'Now for the cheat.
0:24:18 > 0:24:22'The layer of frozen butter is the secret of my cheat's puff pastry.'
0:24:22 > 0:24:27Now, here is grated butter, which I've frozen to keep it really cold.
0:24:27 > 0:24:34And you dig this out and spread it over the top two thirds of the dough.
0:24:34 > 0:24:37You want to keep that butter nice and cold. Freezer, preferably.
0:24:37 > 0:24:42'It's so cold the pastry doesn't need chilling between each roll.'
0:24:42 > 0:24:44Now you want to fold it.
0:24:44 > 0:24:46You fold it over a third, half of the butter.
0:24:46 > 0:24:48And then over again.
0:24:48 > 0:24:51That is the first turn.
0:24:51 > 0:24:52You turn it.
0:24:52 > 0:24:54Get your rolling pin out.
0:24:54 > 0:24:56Gently roll it again.
0:24:56 > 0:24:59'I repeat this process for three more turns,
0:24:59 > 0:25:01'each with frozen grated butter.
0:25:01 > 0:25:04'Once you've done the final turn, chill it in the fridge
0:25:04 > 0:25:07'for at least an hour.'
0:25:07 > 0:25:10I've got one in the fridge which has been chilling for an hour.
0:25:12 > 0:25:14Just over an hour, actually.
0:25:14 > 0:25:15There's our pastry.
0:25:18 > 0:25:21It's a great way of making a pastry very, very quickly.
0:25:21 > 0:25:24And it'll create a good flake,
0:25:24 > 0:25:26a great flake that will sit on top of your pie.
0:25:26 > 0:25:28What you are looking for really when you put a lid on
0:25:28 > 0:25:30is a bit of flakiness and a good bit of butter.
0:25:30 > 0:25:32'Then cut it up into layers.
0:25:32 > 0:25:36'Glaze with a whole beaten egg and bake in an oven at 200 degrees
0:25:36 > 0:25:39'for 15 minutes until they go golden brown.'
0:25:39 > 0:25:42I've got a surprise for you, Andrew.
0:25:42 > 0:25:44'Soon we'll be eating my chow mein parcels.'
0:25:44 > 0:25:46Look at them fellas.
0:25:48 > 0:25:50This is the new taste of China right there.
0:25:50 > 0:25:54That is chow mein inside a filo pastry.
0:25:54 > 0:25:56'And my cheat's pie lids are also done.
0:25:56 > 0:25:59'They've risen just like traditional puff pastry.'
0:25:59 > 0:26:00This is just chicken and leek.
0:26:00 > 0:26:03You can use anything you want, any pie filling.
0:26:03 > 0:26:06'I want to compare this filling with these two types of topping.'
0:26:06 > 0:26:07Look at that.
0:26:07 > 0:26:08'My cheat's puff pastry...'
0:26:08 > 0:26:13And there you have a beautiful pie filling deconstructed,
0:26:13 > 0:26:15with its lid on the top.
0:26:19 > 0:26:23And if I make... a little bit of a gap...
0:26:23 > 0:26:25Get it cylindrical as possible.
0:26:25 > 0:26:29'And an oriental touch with Andrew's fried noodles.
0:26:30 > 0:26:33'Made from a similar dough to pastry,
0:26:33 > 0:26:36'they make a good crunchy topping to soak up those juices.'
0:26:39 > 0:26:42British deconstructed pie.
0:26:42 > 0:26:44Chinese deconstructed pie.
0:26:44 > 0:26:48And this chow mein pie...
0:26:49 > 0:26:52..that is the new taste of China.
0:26:52 > 0:26:55'This is a Chinese banquet with a Western theme.
0:26:55 > 0:26:58'Chicken chow mein wrapped in filo pastry.
0:26:58 > 0:27:02'And a creamy chicken and leek filling topped in either noodles
0:27:02 > 0:27:05'or a cheat's chill-crust pastry.'
0:27:05 > 0:27:09- Andrew, what do you reckon?- I think I'm slowly becoming convinced.
0:27:13 > 0:27:15'It's time to enjoy the fruits of our labour,
0:27:15 > 0:27:18'as I ask everyone who has helped me create today's recipes
0:27:18 > 0:27:20'to join me in eating them -
0:27:20 > 0:27:23'including Lottie, who's down from Yorkshire.'
0:27:23 > 0:27:26We've got some fantastic food here. I know you're dying to tuck in.
0:27:26 > 0:27:29Lottie, thank you for joining us.
0:27:29 > 0:27:31Can't wait to try your parkin, too.
0:27:33 > 0:27:34There you go.
0:27:34 > 0:27:36'First, my bacon and egg breakfast pie,
0:27:36 > 0:27:39'all thanks to Ali and Julie from the truck stop.'
0:27:39 > 0:27:42- Will the truckers like this? - That is lovely, that.
0:27:42 > 0:27:44Could give my quiche a run for their money.
0:27:44 > 0:27:46I was going to say that.
0:27:47 > 0:27:48They look amazing.
0:27:48 > 0:27:51'Thanks to award-winning Chinese chef Andrew Wong
0:27:51 > 0:27:52'for his chow mein parcels.'
0:27:52 > 0:27:54I'm dying to see what you think of this.
0:27:54 > 0:27:57Looking forward to it.
0:27:57 > 0:27:59Those noodles are lovely.
0:27:59 > 0:28:03- Better than your puff pastry? - Yeah. Er... Don't push it!
0:28:03 > 0:28:05'We've also got Lottie's parkin,
0:28:05 > 0:28:07'baked to her great-grandmother's recipe.'
0:28:07 > 0:28:08Traditionally eaten on Bonfire Night
0:28:08 > 0:28:10but we eat it all year round in Yorkshire.
0:28:10 > 0:28:12The addition of the oatmeal works.
0:28:12 > 0:28:15That's the difference between a ginger and that, which I like.
0:28:15 > 0:28:17'Having come all the way down from Yorkshire,
0:28:17 > 0:28:21'what would she think of my first-ever Yorkshire curd tart?'
0:28:21 > 0:28:23It's nice and lemony.
0:28:23 > 0:28:27We've had a great time today. I hope you can join me next time
0:28:27 > 0:28:30when I'll have more pies and puds on the menu. See you then.