0:00:06 > 0:00:10We've travelled the world and eaten everywhere from roadside bars
0:00:10 > 0:00:13to restaurants with Michelin stars. DOG BARKS
0:00:13 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:22 > 0:00:24Coming into a warm kitchen
0:00:24 > 0:00:28filled with the aroma of a tasty meal bubbling away...
0:00:29 > 0:00:31..it's one of life's great pleasures.
0:00:34 > 0:00:38Lovingly prepared dishes with flavours that pack a punch.
0:00:38 > 0:00:41It's the perfect way to put smiles
0:00:41 > 0:00:44on the faces of your nearest and dearest.
0:00:46 > 0:00:49We also uncover why some recipes are so special
0:00:49 > 0:00:52that they're handed down through generations of the same family.
0:00:52 > 0:00:56- Who makes the best spaghetti? - You.- Right answer.
0:00:56 > 0:00:59Who's going to have the first piece? Ooh.
0:00:59 > 0:01:03Drop in on some of the UK's homeliest tearooms and cafes, and...
0:01:03 > 0:01:05Service!
0:01:05 > 0:01:07Find out what chefs like to cook on their days off.
0:01:07 > 0:01:10- Oh!- Oh, that looks amazing.
0:01:10 > 0:01:12This is much easier and much quicker.
0:01:13 > 0:01:18There's nothing quite as comforting as simple home cooking.
0:01:30 > 0:01:34Today, the kind of dishes worth staying home for...
0:01:36 > 0:01:39..a fantastic way to start the day...
0:01:39 > 0:01:41..classic combinations...
0:01:42 > 0:01:44..and new ideas for old favourites.
0:01:46 > 0:01:48We're talking traditional values.
0:01:50 > 0:01:52Traditional values, David.
0:01:52 > 0:01:54Traditional values, like morris dancing.
0:01:54 > 0:01:58- What?- Morris dancing, tradition and soup.
0:01:58 > 0:02:00SIMON LAUGHS
0:02:00 > 0:02:03Never did I think I'd hear morris dancing and soup
0:02:03 > 0:02:06in the same sentence, but you've managed to pull it off.
0:02:06 > 0:02:07But our soup...
0:02:08 > 0:02:11..it's got those textures, it's sweet, it's savoury.
0:02:11 > 0:02:15It's autumn, spring and winter all rolled into one.
0:02:25 > 0:02:29We melt some butter, take three sweet eating apples.
0:02:29 > 0:02:32Just quarter the apples, and I'm coring them,
0:02:32 > 0:02:35and then I'll just slice them into kind of nice chunks.
0:02:35 > 0:02:37All I'm doing while Dave's doing that,
0:02:37 > 0:02:39I'm getting stuck into the celeriac.
0:02:39 > 0:02:41I've got a carrot and I've got some onions,
0:02:41 > 0:02:43and we're just going to sweat those off
0:02:43 > 0:02:46as soon as those beautiful apples are caramelised.
0:02:47 > 0:02:50Just coat these apples in butter.
0:02:50 > 0:02:52Keep, like, a single layer on the pan.
0:02:52 > 0:02:55Let them cook for about five minutes.
0:02:56 > 0:02:58The thing about soup as a traditional value,
0:02:58 > 0:03:00it really is multicultural.
0:03:00 > 0:03:02- In Indian restaurants, you have mulligatawny.- Yeah.
0:03:02 > 0:03:04Rasam.
0:03:04 > 0:03:06- Yes, yeah.- Beautiful soup.
0:03:06 > 0:03:08In Romania, where my wife's from,
0:03:08 > 0:03:10their traditional soup is a ciorba de burta.
0:03:10 > 0:03:12I love that.
0:03:12 > 0:03:15I hate it. It's tripe soup.
0:03:15 > 0:03:18And actually it's also traditional in Turkey,
0:03:18 > 0:03:20so you can see the Turkish influence went into Romania
0:03:20 > 0:03:23but the Romanians have well and truly claimed it as their own.
0:03:23 > 0:03:26They definitely have that. Right, mucker, we're ready.
0:03:26 > 0:03:28Set the apples aside.
0:03:34 > 0:03:37Great. I have the celeriac...
0:03:39 > 0:03:42..two onions, and the carrot.
0:03:42 > 0:03:43I always think that if you want
0:03:43 > 0:03:45to get the most flavour out of a soup,
0:03:45 > 0:03:47you've got to put a lot in, haven't you?
0:03:47 > 0:03:48Yeah, you have.
0:03:48 > 0:03:50Because then there's a gravity to it,
0:03:50 > 0:03:51- do you know what I mean?- Right.
0:03:51 > 0:03:54There's a texture and a thickness to it that's lovely.
0:03:54 > 0:03:56- Mr King.- Thanks, mate.
0:03:56 > 0:04:00Now, we need to cook this down until everything is pretty soft.
0:04:00 > 0:04:03Here, look, you can see that there's all of those lovely sugars
0:04:03 > 0:04:05on the bottom.
0:04:05 > 0:04:09Well, what you can do is a little bit of the stock...
0:04:11 > 0:04:13..just pour it in, because we want to keep those flavours
0:04:13 > 0:04:16and keep those sugars and we don't want them to burn.
0:04:21 > 0:04:24You know what I like with the traditions of food and cuisine?
0:04:24 > 0:04:27It's a kind of good place to start from and a foundation stone
0:04:27 > 0:04:31for experimentation, because you can push the envelope.
0:04:31 > 0:04:33- If you actually know where you're coming from...- Yeah.
0:04:33 > 0:04:35..and not entirely sure where you're going to,
0:04:35 > 0:04:37- you can always refer back to your home base...- Yeah.
0:04:37 > 0:04:39..and the traditions and values that you had
0:04:39 > 0:04:41when you are learning to cook.
0:04:41 > 0:04:45- Yeah, I think we're there, mucker. - Couple of cloves of garlic.
0:04:45 > 0:04:47We'll just grate them in there.
0:04:47 > 0:04:48You can chop it, if you want.
0:04:48 > 0:04:50We're garlic lovers.
0:04:52 > 0:04:54Just put the potatoes in now.
0:04:56 > 0:04:57Couple of sprigs of thyme.
0:04:57 > 0:04:59I'm just going to put them in as they are.
0:04:59 > 0:05:01We'll fish them out afterwards.
0:05:01 > 0:05:05Then a bay leaf. And now the stock.
0:05:05 > 0:05:07And we're using chicken stock.
0:05:07 > 0:05:09You can just as easy use vegetable stock.
0:05:13 > 0:05:15Bit of seasoning to kick it off.
0:05:20 > 0:05:25Bring it to the boil, simmer... about 20 minutes.
0:05:25 > 0:05:27Yeah, just till the veggies are cooked.
0:05:27 > 0:05:28We're missing something, dude.
0:05:28 > 0:05:30It's an apple...
0:05:30 > 0:05:33HE GASPS ..and celeriac soup.
0:05:33 > 0:05:35The apples go in at this point as well.
0:05:35 > 0:05:37Slightly caramelised, slightly lovely,
0:05:37 > 0:05:38but they're best in than out.
0:06:03 > 0:06:04Go to 11.
0:06:07 > 0:06:10- Oh, look at this. - Ooh, yeah.
0:06:11 > 0:06:13- Nice, isn't it?- Yeah, lovely, man.
0:06:17 > 0:06:18Shall we taste it for seasoning, Kingy?
0:06:18 > 0:06:20Yes, good idea.
0:06:24 > 0:06:26Little bit more salt.
0:06:26 > 0:06:28- Would you say? - Yeah.- It's lovely, though.
0:06:28 > 0:06:30It's got real depth of flavour.
0:06:30 > 0:06:32Actually, it's a brilliant way
0:06:32 > 0:06:34to get the veggies into the kids, isn't it?
0:06:34 > 0:06:35- Oh, yeah, absolutely.- Mm.
0:06:35 > 0:06:37- I love that tang of the apple as well.- Yeah.
0:06:37 > 0:06:39It's lovely. Really nice.
0:06:39 > 0:06:41There's only three apples there but...
0:06:41 > 0:06:44- They work, don't they? - Oh, yeah, yeah.
0:06:44 > 0:06:45Shall we do the bacon bits?
0:06:45 > 0:06:48- Might as well, dude. - Bacon, an optional extra.
0:06:50 > 0:06:53Obviously, not a good option if you're a vegetarian.
0:06:55 > 0:06:58Just little bit of oil, brush your pan.
0:07:00 > 0:07:02And just stretch them out a little bit,
0:07:02 > 0:07:04cos they go slightly crispier then.
0:07:08 > 0:07:12So, for the other garnishes, we want some creme fraiche,
0:07:12 > 0:07:14and so that it goes into a nice swirl,
0:07:14 > 0:07:16we're just going to let that down with a drop of milk.
0:07:16 > 0:07:18Moo!
0:07:23 > 0:07:26- And creme fraiche.- Shards of bacon.
0:07:29 > 0:07:30And then we want some parsley sprinkles.
0:07:32 > 0:07:34Lovely.
0:07:34 > 0:07:36There we have it. Apple and celeriac soup.
0:07:36 > 0:07:41Proper soup, born out of traditional values.
0:07:41 > 0:07:44Got heritage, that. Just like morris dancing.
0:07:53 > 0:07:55Every dish tells a story.
0:07:55 > 0:07:59It may be about the ingredients that define it, the memories it evokes,
0:07:59 > 0:08:02or the people who created it.
0:08:02 > 0:08:05This is the story of Cath Mison's fish pie.
0:08:07 > 0:08:10I love Folkestone.
0:08:10 > 0:08:11I was born and bred here,
0:08:11 > 0:08:15so this whole area here was just like my garden, in effect.
0:08:16 > 0:08:19The fishing industry here in Folkestone is pretty small now
0:08:19 > 0:08:22to how it was years ago.
0:08:22 > 0:08:24As a kid, you could watch the fishermen coming in,
0:08:24 > 0:08:26land the catch.
0:08:26 > 0:08:27It was amazing.
0:08:32 > 0:08:36Now I think we've got about seven or eight boats that are going out,
0:08:36 > 0:08:39so it is important that we keep this going,
0:08:39 > 0:08:40this old tradition of our town.
0:08:43 > 0:08:46One of the things that we do every year
0:08:46 > 0:08:50to highlight the importance of our fishing heritage
0:08:50 > 0:08:52is we put on a two-day festival.
0:08:52 > 0:08:55- Hi!- Hello, fishcakes!
0:08:55 > 0:08:57Hello, my little clam chops. How are we?
0:08:57 > 0:08:59- I'm wonderful. How are you? - I'm all right, lovely.
0:08:59 > 0:09:02'There's loads of activities that go on for all the crowds,
0:09:02 > 0:09:04'but the highlight is the fish pie competition,
0:09:04 > 0:09:06'which is held on the Sunday.'
0:09:06 > 0:09:11I want some cod, some smoked haddock and some salmon, please.
0:09:11 > 0:09:13- Start with some cod. - OK, about three...
0:09:13 > 0:09:17'Members of the public are invited to submit their fish pie.
0:09:17 > 0:09:20'In previous years, we've had different takes on that fish pie.
0:09:20 > 0:09:22'We've added twists.
0:09:22 > 0:09:24'We've had an Asian or flamenco,
0:09:24 > 0:09:26'but this year we went back to basics
0:09:26 > 0:09:29'and just had the public's own interpretation
0:09:29 > 0:09:30'of what they thought'
0:09:30 > 0:09:31a fish pie should be.
0:09:36 > 0:09:37Right, I'm going to make
0:09:37 > 0:09:40my super sexy, champion, magnificent fish pie.
0:09:43 > 0:09:45First thing I do is put my potatoes on,
0:09:45 > 0:09:49and then I saute my leeks very, very slowly in butter.
0:09:49 > 0:09:52I then make my sauce.
0:09:52 > 0:09:55OK, so, we're going to put a nice big slice of butter in there.
0:09:56 > 0:09:58Add the flour, slowly.
0:09:58 > 0:10:02Add a little bit of stock to my roux,
0:10:02 > 0:10:05and gently fold that in.
0:10:09 > 0:10:10Fish pie in my family
0:10:10 > 0:10:12has always been a bit of a standing joke.
0:10:13 > 0:10:16When I was a kid growing up, I didn't really like fish pie.
0:10:16 > 0:10:21I was sick of fish, I think, growing up down in the harbour area.
0:10:21 > 0:10:23But as your parents tell you,
0:10:23 > 0:10:25you can't leave the table till you finish your meal,
0:10:25 > 0:10:27in the end I grew to love fish pie.
0:10:32 > 0:10:33That's great. Spot-on.
0:10:34 > 0:10:36To make a good fish pie,
0:10:36 > 0:10:40I would say a must is it's got to be fresh fish.
0:10:40 > 0:10:43You can't just go and buy frozen stuff out of the supermarket.
0:10:43 > 0:10:47It's too watery and it's flavourless.
0:10:47 > 0:10:48You must buy fresh fish.
0:10:50 > 0:10:53Now I'm going to add in the scallops and the prawns.
0:10:56 > 0:10:57When I'm happy with that,
0:10:57 > 0:11:01I will then add in the sauce that I've already made.
0:11:01 > 0:11:03Gently stir all that round.
0:11:03 > 0:11:05Then I'll put it in my casserole dish
0:11:05 > 0:11:07and leave that to settle.
0:11:10 > 0:11:11If you think back, I suppose,
0:11:11 > 0:11:13to when my grandmother made fish pie,
0:11:13 > 0:11:16the ingredients would have changed an awful lot.
0:11:18 > 0:11:19My nan was a war widow,
0:11:19 > 0:11:22so she was given free fish every Friday.
0:11:22 > 0:11:24It was left on her doorstep.
0:11:24 > 0:11:28And she used to make a fish pie for her and her children.
0:11:28 > 0:11:30And I would've thought they would've just done a white sauce,
0:11:30 > 0:11:32put the fish, potatoes, bit of butter.
0:11:32 > 0:11:33That would've been it.
0:11:33 > 0:11:36When my mother started cooking fish pie,
0:11:36 > 0:11:38then I suppose she went a little bit more upmarket.
0:11:38 > 0:11:40You know, she would've added a bit of salmon,
0:11:40 > 0:11:43we would've had cheese, maybe a little bit of cream.
0:11:43 > 0:11:45So, as the years go by, times change,
0:11:45 > 0:11:49and I suppose to where I am now with making my fish pie,
0:11:49 > 0:11:50I've got everything in it.
0:11:52 > 0:11:54So, I'm just chop them up really finely
0:11:54 > 0:11:57so that they don't look like a caper any more.
0:11:57 > 0:12:00For me, capers are the worst thing ever in the world,
0:12:00 > 0:12:02but for some reason I managed to discover
0:12:02 > 0:12:05that actually chopped up finely on top of my fish pie,
0:12:05 > 0:12:07they're fantastic.
0:12:10 > 0:12:14The fishing industry in Folkestone is really important.
0:12:14 > 0:12:18It's important to our community and they're risking their lives, really,
0:12:18 > 0:12:20to put fish on our plate,
0:12:20 > 0:12:22and the least that we can do is go out and buy it
0:12:22 > 0:12:23and support them.
0:12:28 > 0:12:30Oh, wow. Look at that.
0:12:33 > 0:12:36Cath's magnificent fish pie, from Folkestone.
0:12:46 > 0:12:50That is superb. That is Folkestone in a bowl.
0:13:07 > 0:13:08We're talking about tradition.
0:13:08 > 0:13:12Of course, we have this remarkable tradition for puds.
0:13:12 > 0:13:13But these are puddings.
0:13:13 > 0:13:16They're not desserts or sweets, they're puds.
0:13:16 > 0:13:20Bread and butter pud, and this one's a bit of a good 'un,
0:13:20 > 0:13:23because what we're doing is raspberry and orange
0:13:23 > 0:13:24bread and butter pudding.
0:13:30 > 0:13:33When I was a kid, what was bread and butter pudding?
0:13:33 > 0:13:34It was me mother saying,
0:13:34 > 0:13:37"There's half a loaf of white slice that's going off,"
0:13:37 > 0:13:41so she'd put it into a tray, butter it, a few sultanas,
0:13:41 > 0:13:43sprinkle sugar on the top.
0:13:43 > 0:13:45Put some frugal custard, and bake it.
0:13:45 > 0:13:47And do you know what? I loved it.
0:13:47 > 0:13:49But this is different.
0:13:49 > 0:13:53This is a luxury version, so our bread is brioche.
0:13:53 > 0:13:55- I'm just overlaying a little bit here.- Lovely.
0:13:55 > 0:13:58Cos, you know, we Northerners have a great tradition of bricklaying.
0:13:58 > 0:14:00THEY LAUGH
0:14:02 > 0:14:04- Are you happy with that, Kingy? - Yeah, lovely, mate.
0:14:04 > 0:14:08Right, so, I'm going to take most of the raspberries,
0:14:08 > 0:14:09about two thirds of them,
0:14:09 > 0:14:13and I'm going to give them a little crush.
0:14:13 > 0:14:15Just bruise them slightly.
0:14:15 > 0:14:18Then a couple of spoonfuls of caster sugar.
0:14:21 > 0:14:22And then - this is optional,
0:14:22 > 0:14:25but it is a luxury bread and butter pudding -
0:14:25 > 0:14:26some raspberry liqueur.
0:14:28 > 0:14:31- Oh.- Right, I'm going to zest an orange.
0:14:31 > 0:14:34- Nice.- And then I'm going to start to make the custard.
0:14:37 > 0:14:39So, over that layer,
0:14:39 > 0:14:43just sprinkle those with the booze over that layer of brioche.
0:14:48 > 0:14:51When the custard soaks through all this, you've got the liqueur,
0:14:51 > 0:14:52the raspberries and the sugar,
0:14:52 > 0:14:54and you get a bit of a raspberry ripple effect.
0:14:54 > 0:14:57- It's lovely, yeah, cos they bleed, don't they?- Yeah.
0:14:57 > 0:15:00"Bleedin' raspberries," me mother used to say.
0:15:00 > 0:15:01I just thought she was just being rude,
0:15:01 > 0:15:03but now I know it was a technical statement.
0:15:08 > 0:15:11Right, I'm going to take four eggs.
0:15:14 > 0:15:16I'm going to butter more brioche.
0:15:17 > 0:15:19And I'm going to take the remainder of the sugar...
0:15:21 > 0:15:24..and then I'm going to beat the eggs,
0:15:24 > 0:15:27the orange zest and the sugar together.
0:15:29 > 0:15:32And just beat them until the eggs and the sugar
0:15:32 > 0:15:34go a nice light colour.
0:15:40 > 0:15:44And these raspberries, we just pop them on top.
0:15:44 > 0:15:45And then add some milk.
0:15:47 > 0:15:48Now, this is whole milk.
0:15:52 > 0:15:55And some double cream.
0:15:58 > 0:16:01OK, so, I'm just going to ladle this in,
0:16:01 > 0:16:03because we just need to get it started.
0:16:06 > 0:16:08Now, bread and butter pudding,
0:16:08 > 0:16:10well, the constant is the bread and butter.
0:16:10 > 0:16:12Brioche is one bread you can use.
0:16:12 > 0:16:15You can use croissants, you can use stale white bread.
0:16:15 > 0:16:19- Welsh tea brack's great, fruit bread's good.- Very nice.
0:16:19 > 0:16:23And also, you don't have to have raspberry and orange.
0:16:23 > 0:16:26- You can have chocolate. - Cherry and chocolate is a nice one.
0:16:26 > 0:16:28- Nice one, yeah. - Cherry and white chocolate.
0:16:28 > 0:16:32- And indeed white chocolate and lemon.- Oh, yes.- Very nice.- Yeah.
0:16:35 > 0:16:39Just pop it on there, just in case it boils over.
0:16:39 > 0:16:43So, we need to dot with butter and sprinkle with demerara sugar.
0:16:45 > 0:16:47I'll let you dot and then I'll sprinkle.
0:16:49 > 0:16:53How simple, but luxurious, but traditional?
0:16:53 > 0:16:56So, that goes into a preheated oven, 180 Celsius,
0:16:56 > 0:16:58for about 35-45 minutes,
0:16:58 > 0:17:01until the top is golden brown and the custard's, well,
0:17:01 > 0:17:03become custard.
0:17:05 > 0:17:07Well, we're not going to waste this orange,
0:17:07 > 0:17:10and also we just want something a little bit special
0:17:10 > 0:17:13to go on our very special bread and butter pudding.
0:17:13 > 0:17:15- It'll make your granny dribble, this one.- It's lovely.
0:17:15 > 0:17:19So, to segment an orange, top it...
0:17:19 > 0:17:22..tail it, and just cut the rind off.
0:17:22 > 0:17:23Lush, mate, lush.
0:17:23 > 0:17:27Yeah, because we don't want any pith, we don't want any rind.
0:17:27 > 0:17:29So, I'm going to make a standard stock syrup.
0:17:29 > 0:17:32Put some caster sugar in the bottom of a pan.
0:17:32 > 0:17:35I'm going to heat the sugar through, and then, very shortly,
0:17:35 > 0:17:37we're going to add a little bit of water.
0:17:43 > 0:17:47Once you see it melting a little bit, the sugar,
0:17:47 > 0:17:48add a little bit of water.
0:17:53 > 0:17:54When you put the water in,
0:17:54 > 0:17:57obviously the sugar cools pretty rapidly and it'll go solid,
0:17:57 > 0:18:00but it doesn't stay like that for long.
0:18:00 > 0:18:04What you just need to do is... we now need to reduce it.
0:18:04 > 0:18:08- Shall we do another while that boils down?- Yeah.
0:18:09 > 0:18:10Lovely.
0:18:20 > 0:18:22Lovely. There we go.
0:18:22 > 0:18:25Couple of minutes boiling that pretty hard, we should be there.
0:18:28 > 0:18:31- That's come down a treat, Si. - Yeah, it's lovely, that, mate.
0:18:31 > 0:18:34- Oranges?- Yes, please. Got that juice as well.
0:18:34 > 0:18:36- Yeah.- Great. Lovely.
0:18:36 > 0:18:37I'm just going to warm these through.
0:18:37 > 0:18:40Again, just need to get it on a proper boil
0:18:40 > 0:18:44and then we're going to flambe it in some orange liqueur.
0:18:45 > 0:18:47- Obviously this is optional.- Yes.
0:18:47 > 0:18:50But, you know, if you've got the option, it's not a bad one.
0:18:50 > 0:18:53You might as well, mightn't you, you know?
0:18:53 > 0:18:55There's something always exciting when you've got a flambe on,
0:18:55 > 0:18:57- isn't there?- I love it.
0:18:57 > 0:19:00- I know you do. - I kind of doubt myself.
0:19:00 > 0:19:03- That ceiling's just been painted. - Sorry.- It's quite low.
0:19:07 > 0:19:09- We don't want all that. - No, we... No, no.
0:19:09 > 0:19:11- About half.- Yeah.
0:19:15 > 0:19:16And what we do...
0:19:18 > 0:19:19Wahey!
0:19:21 > 0:19:23- Catch it on like that. - Lovely flavour, isn't it?
0:19:23 > 0:19:24And just let that go...
0:19:26 > 0:19:30..and boil all of that alcohol off.
0:19:30 > 0:19:32And also, all the time what's happening is
0:19:32 > 0:19:35that the surface of those oranges are starting to caramelise.
0:19:40 > 0:19:43I think our bread and butter pudding is just about there.
0:19:48 > 0:19:51That's what you call a bread and butter pudding.
0:19:53 > 0:19:57Most wonderful flambed orange segments for the top.
0:19:57 > 0:19:59Oh, beautiful.
0:20:05 > 0:20:08Bit of cream with that would be nice, wouldn't it?
0:20:08 > 0:20:09Excellent idea.
0:20:19 > 0:20:21Nothing beats a bit of home cooking,
0:20:21 > 0:20:25but every now and then it's nice to have someone else cook for you.
0:20:25 > 0:20:28Thankfully, all over the country there are tasty places
0:20:28 > 0:20:30that make us feel right at home.
0:20:37 > 0:20:39My name is Ross,
0:20:39 > 0:20:41and I'm the fourth generation of the family business, the Rinkha.
0:20:43 > 0:20:48What I do is make the ice cream, which the Rinkha is most famous for.
0:20:54 > 0:20:57We're not only an ice cream shop.
0:20:57 > 0:21:02We are a toy shop, general store, a cafe,
0:21:02 > 0:21:04and we are at the heart of the community.
0:21:07 > 0:21:10- I thank you, Margaret. - Thank you.- Thank you, m'dear.
0:21:19 > 0:21:22Islandmagee is a beautiful, beautiful peninsula
0:21:22 > 0:21:24off the East Antrim coast.
0:21:26 > 0:21:28I've lived in Islandmagee all of my life.
0:21:28 > 0:21:32I was born and bred and reared in Islandmagee.
0:21:32 > 0:21:34It's peaceful, tranquil,
0:21:34 > 0:21:37and I cannot imagine living anywhere else in the world.
0:21:44 > 0:21:47I'm William Hawkins.
0:21:47 > 0:21:52The Rinkha was built as a dance hall by my grandfather
0:21:52 > 0:21:56because he wanted to diversify from the general store which he had
0:21:56 > 0:21:58and wanted to get into the entertainment business.
0:22:02 > 0:22:06In those days, this area was very, very sparsely populated.
0:22:06 > 0:22:11Quite a few people thought this man had lost his senses.
0:22:11 > 0:22:14But he did it and attracted the show bands
0:22:14 > 0:22:17from all over Ireland and became very successful.
0:22:20 > 0:22:24The very fact that people have danced on this floor
0:22:24 > 0:22:27and are still able to come and sit and enjoy a coffee,
0:22:27 > 0:22:30it's special in a lot of customers' hearts.
0:22:32 > 0:22:35It was packed and the music was good.
0:22:35 > 0:22:38People enjoy themselves here.
0:22:38 > 0:22:40I think the Rinkha means so much to me
0:22:40 > 0:22:43because I met my late husband here.
0:22:43 > 0:22:46They did call it the ballroom of romance.
0:22:46 > 0:22:52Nothing but laughter, good music, good dancing and good ice cream.
0:22:58 > 0:23:03The last dance was in 1968. After that, the dancehall closed.
0:23:03 > 0:23:06My father at that stage gradually turned it into a shop
0:23:06 > 0:23:08which sold a variety of stuff.
0:23:09 > 0:23:12The ice cream has been, always been, at the heart.
0:23:17 > 0:23:20The ice cream is our biggest attraction.
0:23:20 > 0:23:23It has been here since 1921.
0:23:23 > 0:23:27It was invented and made by my great-grandmother, Henrietta,
0:23:27 > 0:23:29and the secret's been passed down very, very carefully
0:23:29 > 0:23:33and kept very, very carefully by the members of the family that know it.
0:23:36 > 0:23:38I love experimenting with flavours.
0:23:38 > 0:23:41You can come in here on a winter's day,
0:23:41 > 0:23:43lock the doors, no-one's about,
0:23:43 > 0:23:45and just mess about with whatever you want.
0:23:45 > 0:23:49That's where you try and find different unique flavours.
0:23:49 > 0:23:51Sometimes I feel like a bit of a mad scientist,
0:23:51 > 0:23:55and some people tell me I look like it wearing this white overall.
0:24:07 > 0:24:09- There we go. Thank you, Margaret. - Thank you.
0:24:09 > 0:24:11As a family business,
0:24:11 > 0:24:14we want the Rinkha to continue into the future.
0:24:14 > 0:24:17There's customers still supporting us to this day
0:24:17 > 0:24:20that supported my great grandfather and grandfather
0:24:20 > 0:24:21and father.
0:24:23 > 0:24:27So, the Rinkha still sells our very famous ice cream,
0:24:27 > 0:24:28we still serve the community.
0:24:30 > 0:24:33We want to keep on supplying the community
0:24:33 > 0:24:36as a central focal point,
0:24:36 > 0:24:40and also I would love to see some live music being brought back.
0:25:00 > 0:25:03You know, I don't think there's any more tradition
0:25:03 > 0:25:07that's more traditional than the cooked breakfast.
0:25:07 > 0:25:10The fry-up. There is nothing, though, like...
0:25:10 > 0:25:12You know when you know you've got that pizza
0:25:12 > 0:25:15from the night before and you go...nom-nom?
0:25:15 > 0:25:20What we've done is we've crossed that pizza with the full English.
0:25:20 > 0:25:22We have. We've taken two of our favourite things
0:25:22 > 0:25:24and put them together.
0:25:24 > 0:25:26But you see it's traditional, though, isn't it?
0:25:26 > 0:25:28Yeah. So, you know, you have pepperoni,
0:25:28 > 0:25:30so we've got Cumberland sausage.
0:25:30 > 0:25:31We like an egg on our pizza.
0:25:31 > 0:25:34Which is also traditional for a pizza Florentine, so there you are.
0:25:34 > 0:25:36Your tomato.
0:25:36 > 0:25:39- Fine. Bacon, prosciutto, whatever. - Black pudding.
0:25:39 > 0:25:41There is no food like the pizza that lends itself...
0:25:41 > 0:25:44- No.- ..to a full English breakfast.
0:25:49 > 0:25:51Well, if you make the dough, dude, I'll just make the passata,
0:25:51 > 0:25:55the spready, spready, tomatoey bit
0:25:55 > 0:25:57on the top of your beautiful pizza, dude.
0:25:57 > 0:26:00Do you think we could have brown sauce on our breakfast pizza?
0:26:00 > 0:26:02You can have what the flipping heck you like.
0:26:02 > 0:26:04Marmalade?
0:26:04 > 0:26:06Yeah, nice. HE GAGS
0:26:06 > 0:26:10Right. Yeast goes into the flour, 300g of plain flour.
0:26:10 > 0:26:11It's dried yeast.
0:26:11 > 0:26:15And just give that a good mix in before we put in the salt,
0:26:15 > 0:26:16cos we don't want the salt
0:26:16 > 0:26:19to land on the yeast and to kill the yeast.
0:26:19 > 0:26:21A teaspoon of salt.
0:26:21 > 0:26:23Now I want about two tablespoons of olive oil.
0:26:23 > 0:26:26Mix the olive oil into the tepid water.
0:26:27 > 0:26:29Then we just start to make the dough.
0:26:29 > 0:26:32Right, now, there's two cloves of garlic in here.
0:26:32 > 0:26:34I'm not doing anything other than sticking them in.
0:26:34 > 0:26:37Just into a food processor like that.
0:26:37 > 0:26:42There's 200ml of passata to go in, tomato puree.
0:26:43 > 0:26:46Some oregano, dried.
0:26:46 > 0:26:49About a teaspoon. That'll do.
0:26:49 > 0:26:51Salt. Pepper.
0:26:54 > 0:26:56And some fresh basil leaves.
0:27:00 > 0:27:02Mate, I'm going to turn this on now, so you might have to shout.
0:27:02 > 0:27:04- HE SHOUTS:- That's all right!
0:27:19 > 0:27:22Now, you want this as smooth as you can get it.
0:27:22 > 0:27:24About that consistency. Ooh, look at that.
0:27:26 > 0:27:27And you notice we're not cooking it off,
0:27:27 > 0:27:30but don't forget this goes into the oven.
0:27:30 > 0:27:33When you do dough, there's a point when you know
0:27:33 > 0:27:36that it's dough and not flour and water.
0:27:36 > 0:27:39You know, it just goes elastic.
0:27:40 > 0:27:42- And there we have it. - That looks nice, Dave.
0:27:42 > 0:27:45- Yeah.- Springy.- It's funny.
0:27:45 > 0:27:49- I think pizza dough really needs to be worked, doesn't it?- It does.
0:27:49 > 0:27:52You know, you need the dough to release the gluten,
0:27:52 > 0:27:55but you want your pizza dough to be stretchy and springy.
0:27:55 > 0:27:58Yeah. It looks really nice.
0:27:58 > 0:28:02Put a bit of oil into the bowl just so the dough doesn't stick
0:28:02 > 0:28:04when we take it out.
0:28:07 > 0:28:12We're going to leave this beauty to prove for an hour or so
0:28:12 > 0:28:13till it's doubled in size.
0:28:13 > 0:28:15But you can do this the night before
0:28:15 > 0:28:18and put this in the fridge and the dough will still prove
0:28:18 > 0:28:20in a cool temperature.
0:28:20 > 0:28:21It'll just take a lot longer.
0:28:40 > 0:28:42Et voila. Look at that.
0:28:42 > 0:28:45- It's like Lazarus, that.- Mm.
0:28:45 > 0:28:47Oh, that smells fabulous as well.
0:28:47 > 0:28:50- Now, I've got...- What have you got?
0:28:50 > 0:28:53- ..me peel. - HE WHISTLES
0:28:53 > 0:28:56Of course, you can struggle with two fish slices at home,
0:28:56 > 0:28:58- but, you know, we're not.- No.
0:28:58 > 0:29:00But the thing is, I'm limited to the size of me pizza
0:29:00 > 0:29:02to the diameter of me doodah.
0:29:02 > 0:29:04Well, we don't want a gratuitous breakfast, do we?
0:29:06 > 0:29:09It's a full English fry-up pizza!
0:29:09 > 0:29:11Anyway, I'm going to knock me dough back.
0:29:20 > 0:29:22Should be really spinning this round in the air, shouldn't I,
0:29:22 > 0:29:24in true pizza-house fashion.
0:29:24 > 0:29:27- Absolutely.- Right. Just pop that onto the peel.
0:29:27 > 0:29:30- That's pretty good. - Ah, perfect, mucker.
0:29:30 > 0:29:32So, Leonardo, how do you see your creation?
0:29:32 > 0:29:34I think we put the passata onto the dough.
0:29:34 > 0:29:36- Yes, definitely.- You know, in general pizza fashion.
0:29:36 > 0:29:38Speckle it with sausage.
0:29:38 > 0:29:40I think the streaky bacon in about one-inch bits
0:29:40 > 0:29:42so that when you get a slice you have a piece of bacon.
0:29:42 > 0:29:45- One-inch bits?- Yeah. Black pudding just crumbled.
0:29:45 > 0:29:47- I'm on it.- And then we'll kind of break an egg on the top.
0:29:47 > 0:29:50And then mozzarella on it.
0:29:50 > 0:29:53Of course, you could do a vegetarian version of this,
0:29:53 > 0:29:57just with mushrooms and tomatoes, but then it'd just be a pizza.
0:29:57 > 0:29:59Yeah, that'd be wrong. DAVE LAUGHS
0:30:02 > 0:30:04We've got a pizza stone that we put in the oven
0:30:04 > 0:30:06and that's been in there about 20 minutes warming up.
0:30:09 > 0:30:13- Yes. It's happening, dude. - Nice one, squirrel.
0:30:13 > 0:30:17- Phwoar!- Look at that. See you in about ten minutes.- Get in.
0:30:31 > 0:30:33Beautiful.
0:30:33 > 0:30:35And the egg's still poppable.
0:30:35 > 0:30:36Can we?
0:30:36 > 0:30:38That's it, you see, because of the bread,
0:30:38 > 0:30:40fresh-baked bread, runny egg,
0:30:40 > 0:30:43it's like self-perpetuating soldiers.
0:30:43 > 0:30:44Go on!
0:30:46 > 0:30:48CRUNCHING
0:30:49 > 0:30:51Nice sound.
0:31:05 > 0:31:07- What do you reckon? - I reckon it's genius.
0:31:07 > 0:31:09It's just...
0:31:09 > 0:31:11It just works so well.
0:31:11 > 0:31:15But it's got all the traditions that we love from home,
0:31:15 > 0:31:18with the full English breakfast, fresh-baked bread.
0:31:18 > 0:31:21You know, a bit of cheese on top for indulgence.
0:31:21 > 0:31:24- Crispy bottom. - Yeah, and you've also got that...
0:31:25 > 0:31:28..pizza-for-breakfast kind of vibe, without the guilt.
0:31:43 > 0:31:46Britain has an army of creative chefs who, day after day,
0:31:46 > 0:31:50send out sensational dishes to customers in their restaurants.
0:31:53 > 0:31:56They work long hours, toiling over their stoves,
0:31:56 > 0:32:00but at home, what is it that they cook on their days off?
0:32:03 > 0:32:04I never thought of that...
0:32:06 > 0:32:07My name's Carina Contini.
0:32:07 > 0:32:12I am the chef-proprietor here at Contini Ristorante
0:32:12 > 0:32:14in Scotland's beautiful capital city.
0:32:14 > 0:32:18We are a fresh, simple Italian restaurant
0:32:18 > 0:32:20that prides itself on Southern Italian cooking,
0:32:20 > 0:32:23using the best Scottish ingredients that are available,
0:32:23 > 0:32:27but we also import produce direct from the markets of Italy.
0:32:28 > 0:32:31This kitchen is brutal
0:32:31 > 0:32:33because it's open for breakfast service,
0:32:33 > 0:32:37kicks off for lunch, and then, bang, into dinner service.
0:32:37 > 0:32:41It's hectic, it's busy, but it delivers.
0:32:46 > 0:32:52Home time is recharge, reenergise. It's vital.
0:32:52 > 0:32:56You know, without our downtime, we couldn't cope.
0:33:16 > 0:33:19Being the youngest of a big family of Italians,
0:33:19 > 0:33:23inevitably cooking is part of life,
0:33:23 > 0:33:27and being Italian stock gives you brownie points
0:33:27 > 0:33:30with your mother-in-law and your mother,
0:33:30 > 0:33:33so huge satisfaction from feeding our family.
0:33:36 > 0:33:39Home cooking is a mixture of Italian and Scottish.
0:33:39 > 0:33:42I suppose in the summertime, we'll cook more Italian food,
0:33:42 > 0:33:46but definitely in the winter time more comfort, more Scottish food.
0:33:46 > 0:33:49And if you were to ask my children what their favourite dish was,
0:33:49 > 0:33:51it would definitely be steak pie.
0:33:55 > 0:33:58Steak pie is a dish that my grandmother used to cook.
0:33:58 > 0:34:01I think it was one of the first dishes she learned to cook
0:34:01 > 0:34:02coming over from Italy.
0:34:02 > 0:34:06It was handed down to my mother. My mother hates steak pie.
0:34:06 > 0:34:09Maybe that's why we all love it so much!
0:34:14 > 0:34:15It's simple.
0:34:15 > 0:34:17So, you need some olive oil.
0:34:17 > 0:34:20Fry off a couple of onions that have been finely chopped.
0:34:22 > 0:34:27You need really good meat, preferably shoulder of beef,
0:34:27 > 0:34:31chopped up into sort of casserole-sized chunks.
0:34:31 > 0:34:34Dip the chunks of meat in a little bit of flour.
0:34:34 > 0:34:36Brown them off in the pan.
0:34:38 > 0:34:42Add beef stock into the pot with the beef and the onions,
0:34:42 > 0:34:44a little bit of thyme,
0:34:44 > 0:34:47and then pop it into the oven for about an hour,
0:34:47 > 0:34:48an hour and 15 minutes.
0:34:48 > 0:34:54Once it's cooked and tender, then fill a traditional pie dish.
0:34:54 > 0:34:56And then I don't make my own puff pastry.
0:34:56 > 0:35:00I've never made my own puff pastry. It's one of my life's goals.
0:35:00 > 0:35:04I need to find time to make puff pastry.
0:35:04 > 0:35:08But pre-bought puff pastry, lovely vegetables,
0:35:08 > 0:35:10and you really can't go wrong.
0:35:19 > 0:35:26'One of my youngest memories was putting the pastry on the pie.
0:35:26 > 0:35:30'I mean, I probably would've been five or six, scoring the pastry.'
0:35:30 > 0:35:32- A spoon.- A spoon.
0:35:32 > 0:35:35'I suppose eating it today,
0:35:35 > 0:35:38'it just brings back all of those memories,
0:35:38 > 0:35:41'but it's, you know, a traditional Scottish dish that's been served
0:35:41 > 0:35:45'for hundreds of years.
0:35:45 > 0:35:47'And maybe that, as an Italian-Scot,
0:35:47 > 0:35:50'maybe that makes me feel more Scottish when I get to eat it.'
0:36:09 > 0:36:12It doesn't get much more traditional than this, Mr Myers, does it?
0:36:12 > 0:36:16- The cake.- Yes, but not just any cake, Dave.
0:36:16 > 0:36:20- No, our twist is, Kingy... - Spiced cream and blackberries.- Yeah.
0:36:20 > 0:36:23Blackberries oozing from it and a spiced cream to give us
0:36:23 > 0:36:26that proper winter-autumnal yum-yum-yum.
0:36:28 > 0:36:32Victoria sponge with blackberries and spiced cream.
0:36:36 > 0:36:39- Dave, it's not just blackberries. - No.
0:36:39 > 0:36:42We are going to put... We felt...
0:36:42 > 0:36:44Look, you should really use creme de mure.
0:36:44 > 0:36:47Creme de mure is blackberry liqueur.
0:36:47 > 0:36:50But we couldn't actually find any so we're using creme de cassis,
0:36:50 > 0:36:53- which is just as nice. - Which is blackcurrant liqueur.- Yeah.
0:36:53 > 0:36:56But, you know, it's nice. Bit of booze, bit of spice.
0:36:56 > 0:36:59- I'm just going to sprinkle this with a bit of sugar.- Yeah.
0:36:59 > 0:37:02So, basically, the general rule with a Victoria sponge
0:37:02 > 0:37:05is use the same weight of flour, butter and sugar.
0:37:05 > 0:37:08In this case, 225g.
0:37:08 > 0:37:13Now, traditionally, the ladies of the WI will weigh their eggs.
0:37:14 > 0:37:18And so if I take, say, four eggs,
0:37:18 > 0:37:21the four eggs should weigh around about 225g
0:37:21 > 0:37:25in order for that perfect Victoria sponge.
0:37:25 > 0:37:27So, here we go.
0:37:27 > 0:37:29236.
0:37:29 > 0:37:32By the time we've discarded the shells, we should be spot on.
0:37:32 > 0:37:34It is pretty good basic chemistry.
0:37:34 > 0:37:35So, first off,
0:37:35 > 0:37:40the butter which has been softened and chopped goes into a mixing bowl.
0:37:40 > 0:37:42We need to cream this with the sugar.
0:37:42 > 0:37:46Should be mousse-like, shouldn't it? Lots and lots of air it.
0:37:55 > 0:37:58Did your mum used to make Victoria sponges?
0:37:58 > 0:38:01- Oh, yeah.- So did mine. This was the cake of choice.
0:38:01 > 0:38:03This was about the only cake she made, really.
0:38:03 > 0:38:05In fact, she used to make a coffee cake,
0:38:05 > 0:38:08which in fact was a Victoria sponge, but with that liquid coffee in.
0:38:12 > 0:38:14I reckon we're there, Kingy.
0:38:16 > 0:38:17It's become light and fluffy.
0:38:19 > 0:38:22It's going everywhere!
0:38:22 > 0:38:23Oh, sugar, look at me shirt.
0:38:23 > 0:38:25That's all right. That's fine, that.
0:38:25 > 0:38:28Let's have a feel, let's have a feel.
0:38:28 > 0:38:31I used to love butter and sugar when I was a kid.
0:38:31 > 0:38:32I hope you don't mind me saying,
0:38:32 > 0:38:34but I think that could do with a bit more.
0:38:34 > 0:38:35Oh, all right. That's fine.
0:38:43 > 0:38:46Right, so, add the eggs one at a time.
0:38:46 > 0:38:51After each egg's gone in, pop in a spoonful of flour.
0:38:51 > 0:38:54And that's to stop the mixture from separating
0:38:54 > 0:38:56because you always get a panic on
0:38:56 > 0:38:58- when it separates like that, don't you?- You do, don't you?
0:38:58 > 0:39:00- Well, I do. - Yeah, yeah. You're right.
0:39:03 > 0:39:06And now we can start to add the rest of the flour.
0:39:06 > 0:39:08- Do you want me to do that, mucker? - Yeah, go on.
0:39:12 > 0:39:14Do you want me to spoon round the side, mate...
0:39:14 > 0:39:16- Yeah.- ..so I can get it in?
0:39:16 > 0:39:17Thank you.
0:39:17 > 0:39:19This does remind me of days at home.
0:39:19 > 0:39:21It's the bowl licking, isn't it?
0:39:21 > 0:39:23It's the bowl licking.
0:39:23 > 0:39:26It's the... It's a classic cake batter.
0:39:28 > 0:39:32But what isn't classic is the next bit. Go on, Kingy.
0:39:32 > 0:39:34This is the point where there is shock and awe
0:39:34 > 0:39:36throughout the nation.
0:39:36 > 0:39:37Lemon juice.
0:39:37 > 0:39:41"They've put lemon juice in a Victoria sponge!"
0:39:41 > 0:39:44- Yes.- Yes, we have.
0:39:44 > 0:39:46What you want to do is add enough lemon juice
0:39:46 > 0:39:49just so you get that little drop... the consistency of the drop.
0:39:49 > 0:39:52- Yes, it has.- It has just loosened it right up, hasn't it?
0:39:59 > 0:40:03So, split this between two lined tins.
0:40:04 > 0:40:06It does help if you get them even.
0:40:06 > 0:40:09You don't want one to be bigger than the other.
0:40:10 > 0:40:13I've done it, I've licked the spoon.
0:40:13 > 0:40:16Oh, David!
0:40:16 > 0:40:20That's the two halves of our supercharged Victoria sponge,
0:40:20 > 0:40:25and we pop that into a preheated oven at 180 degrees
0:40:25 > 0:40:27- for 25 minutes.- Mm-hm.
0:40:31 > 0:40:33TIMER TICKING
0:40:36 > 0:40:38SNORING
0:40:42 > 0:40:44BELL RINGS
0:40:51 > 0:40:54- Right, mate.- Right. - I'll do the cream, dude.
0:40:54 > 0:40:57I'll get the spices, because it's a spiced cream.
0:40:58 > 0:41:00Now, bit of whipping cream,
0:41:00 > 0:41:06and whip it to just after it gets to soft peaks.
0:41:06 > 0:41:12So, not firm peaks, not soft peaks, but the bit in the middle.
0:41:14 > 0:41:16- That'll do.- That was quick, that.
0:41:16 > 0:41:20So, we fold in two spoonfuls of icing sugar.
0:41:23 > 0:41:26And now the spice in the box of tricks.
0:41:26 > 0:41:27Shazam!
0:41:29 > 0:41:32I want a quarter teaspoon of allspice.
0:41:34 > 0:41:37A quarter teaspoon of mace.
0:41:37 > 0:41:40A quarter teaspoon of cardamom.
0:41:42 > 0:41:45And a quarter teaspoon of cinnamon.
0:41:56 > 0:41:58- So, that's the spice cream.- Oh!
0:42:00 > 0:42:03Spoon on a layer of blackberries.
0:42:08 > 0:42:13This is one very beautiful Victoria sponge cake.
0:42:13 > 0:42:18You see this beautiful syrup? You just want a little bit of that.
0:42:18 > 0:42:20Not too much, though, or else it will make it soggy.
0:42:26 > 0:42:28And then...
0:42:33 > 0:42:34Well, there you have it.
0:42:34 > 0:42:39That's a wonderful cake that's born out of the great British tradition.
0:42:39 > 0:42:40Our Victoria sponge...
0:42:42 > 0:42:44..with blackberries and spiced cream.
0:42:46 > 0:42:48I bet you couldn't eat two slices.
0:42:57 > 0:43:00Afternoon tea and cake - now, there's a tradition.
0:43:00 > 0:43:01Absolutely.
0:43:03 > 0:43:06Aw, man. Success.
0:43:06 > 0:43:07Great success.
0:43:07 > 0:43:09Traditional values on a plate.
0:43:09 > 0:43:12- Go on. Go on.- Should I?- Yeah.
0:43:14 > 0:43:15Oh!