0:00:06 > 0:00:09We've travelled the world. We've eaten everywhere
0:00:09 > 0:00:12from roadside bars to restaurants with Michelin stars.
0:00:14 > 0:00:17But there really is nothing like a bit of home cooking.
0:00:23 > 0:00:26Coming into a warm kitchen, filled with the aroma
0:00:26 > 0:00:28of a tasty meal bubbling away.
0:00:29 > 0:00:31It's one of life's great pleasures.
0:00:33 > 0:00:37Lovingly prepared dishes with flavours that pack a punch.
0:00:39 > 0:00:42It's the perfect way to put smiles on the faces
0:00:42 > 0:00:45of your nearest and dearest.
0:00:47 > 0:00:52'We also discover the secrets to producing quality ingredients...'
0:00:53 > 0:00:55The smell is absolutely fantastic.
0:00:56 > 0:01:01'..drop in on some of the UK's homeliest tearooms and cafes, and...'
0:01:01 > 0:01:03Service!
0:01:03 > 0:01:06'..find out what chefs like to cook on their days off.'
0:01:06 > 0:01:08- Oh!- That is amazing!
0:01:08 > 0:01:10This is much easier and much quicker.
0:01:13 > 0:01:17There's nothing quite as comforting as simple home cooking.
0:01:28 > 0:01:31Today, recipes from my neck of the woods -
0:01:31 > 0:01:33Cumbria.
0:01:33 > 0:01:36We're creating glorious dishes to remind me of home,
0:01:36 > 0:01:39using the most amazing local produce.
0:01:41 > 0:01:45The Cumberland sausage, the most famous sausage in the world.
0:01:45 > 0:01:47This is like a shortened version.
0:01:47 > 0:01:50It's a bit like those kind of cut-down novels,
0:01:50 > 0:01:52do you know what I mean?
0:01:52 > 0:01:53SI LAUGHS
0:01:53 > 0:01:55But it's quite acceptable for a tray bake.
0:02:02 > 0:02:04First off, some oil in your tin.
0:02:05 > 0:02:07I want onion wedges.
0:02:07 > 0:02:09I tell you what I'm doing,
0:02:09 > 0:02:11I'm just going to prepare this butternut squash.
0:02:11 > 0:02:14Now you could use other sausages but, you know,
0:02:14 > 0:02:17- I like Cumberland sausages because they're peppery...- They are.
0:02:17 > 0:02:18..and they're full of meat.
0:02:20 > 0:02:25So we're going to add bone-in chicken thighs.
0:02:25 > 0:02:28The reason that we get the bone on, it just adds flavour, doesn't it?
0:02:28 > 0:02:32And the beautiful, beautiful skin goes all crispy
0:02:32 > 0:02:35and lovely and you want that, it's a comforting dish this, it's lush.
0:02:35 > 0:02:37You could take the skin off if you wanted,
0:02:37 > 0:02:39you could take the bones out.
0:02:39 > 0:02:41Cumberland sausage in there as well.
0:02:41 > 0:02:43Lovely. And then on top of that...
0:02:45 > 0:02:47You haven't peeled the squash!
0:02:47 > 0:02:48Well, it's rustic, innit?!
0:02:48 > 0:02:51It's kind of, all the ingredients in this are pretty basic,
0:02:51 > 0:02:54and it's great because it's quick.
0:02:54 > 0:02:56Now I'm just going to strip some thyme onto there.
0:02:58 > 0:02:59Sprinkle it all over.
0:03:01 > 0:03:03While Dave's doing that, I'm going to put a little bit of salt
0:03:03 > 0:03:05and some pepper in there as well.
0:03:07 > 0:03:10A good glug of olive oil on top of there.
0:03:12 > 0:03:16Now, I've got 100ml of water and 50ml of red wine.
0:03:18 > 0:03:20And that's it for the first stage.
0:03:20 > 0:03:23We pop that into a preheated oven, 180 degrees Celsius,
0:03:23 > 0:03:25for half an hour.
0:03:28 > 0:03:31- Did you ever do Cumberland wrestling?- Oh, yeah!
0:03:31 > 0:03:33No, you'll hurt yourself.
0:03:33 > 0:03:34I'll be all right, gentle.
0:03:34 > 0:03:38Cumberland wrestling, it's like sumo but they wear like white tights
0:03:38 > 0:03:41and you stand on a hilltop, and you go like this, you go...
0:03:42 > 0:03:45And then you try to flip each other up.
0:03:47 > 0:03:49I quite like that.
0:03:49 > 0:03:51Get off me now.
0:03:51 > 0:03:54No, no, we've done the demonstration.
0:03:54 > 0:03:56Right. See you in a bit.
0:04:05 > 0:04:07Lovely.
0:04:10 > 0:04:12HE CHUCKLES
0:04:12 > 0:04:15It's bits like this that really brighten up your dish.
0:04:23 > 0:04:27There's nothing goes better than chicken and mushrooms,
0:04:27 > 0:04:28sausage and mushrooms.
0:04:28 > 0:04:31So I'm going to put a layer of sliced mushies on,
0:04:31 > 0:04:34and again, keeping this quite rustic.
0:04:34 > 0:04:36See, that's just started to turn now, hasn't it.
0:04:36 > 0:04:40- It's lush.- That looks nice, Kingy. - Doesn't it?- Now the glaze.
0:04:40 > 0:04:43We have a tablespoon of maple syrup.
0:04:43 > 0:04:45It's a lovely glaze, this.
0:04:45 > 0:04:48Oh, aye.
0:04:48 > 0:04:50And a teaspoon of red wine vinegar.
0:04:50 > 0:04:53So we've got sweet and savoury.
0:04:59 > 0:05:02- So you're just dabbing that on, aren't you?- Yeah.- That's nice.
0:05:02 > 0:05:04You get an even more even coating then, don't you?
0:05:04 > 0:05:06You do, on the sausage as well.
0:05:09 > 0:05:11There we go.
0:05:11 > 0:05:16Now because we Cumbrians are bang on in the 21st century -
0:05:16 > 0:05:19it's not traditional but we like a bit of oomph
0:05:19 > 0:05:20and it can be cold up there -
0:05:20 > 0:05:24so I reckon about half a teaspoon of chilli flakes.
0:05:24 > 0:05:25Beautiful.
0:05:27 > 0:05:30Roast for a further 25-30 minutes until everything is cooked through
0:05:30 > 0:05:32and well browned.
0:05:34 > 0:05:37Now alongside this, we're going to serve some cavolo nero.
0:05:37 > 0:05:40It's like a super-duper cabbage, fresh from the garden.
0:05:40 > 0:05:42It is quite a robust green, this.
0:05:42 > 0:05:44And although it's not fashionable,
0:05:44 > 0:05:48- it's quite nice if it's cooked down for quite a while.- Mm.
0:05:54 > 0:05:57- Smell that, straight from the garden.- Oh, beautiful!
0:05:57 > 0:06:01I like cavolo nero because there's a slight bitterness to it,
0:06:01 > 0:06:03- and depth.- Yeah.- It's great.
0:06:03 > 0:06:06Great with pasta, isn't it? Or great with minestrone.
0:06:07 > 0:06:10- We might as well chuck this thyme in, eh?- Why not?
0:06:10 > 0:06:13I'll strip it off first. We don't want stalks.
0:06:16 > 0:06:18That's so lovely. A proper winter green, isn't it, that?
0:06:18 > 0:06:21I love it. Do you want some lemon zest?
0:06:21 > 0:06:24Please, man. Put a little bit of salt in there as well.
0:06:32 > 0:06:34Add a little bit of water.
0:06:40 > 0:06:41Not too much. What we'll do...
0:06:43 > 0:06:45..a little bit of nutmeg in that.
0:06:45 > 0:06:47Nutmeg's great on spinach, too, isn't it?
0:06:47 > 0:06:49- It's lovely.- Beautiful.
0:06:49 > 0:06:52Right, a little bit. Shall we turn that off?
0:06:52 > 0:06:54You don't want to burn the 'meg.
0:06:54 > 0:06:55Perfect.
0:06:55 > 0:06:58It's surprising, isn't it? You just cook it down for about 15 minutes,
0:06:58 > 0:07:0120 minutes, boom, done.
0:07:01 > 0:07:02Absolutely gorgeous.
0:07:04 > 0:07:06Oh!
0:07:06 > 0:07:08Get in.
0:07:08 > 0:07:11All that walking and drinking tea, dude, I'm exhausted!
0:07:11 > 0:07:12And that's what you need.
0:07:12 > 0:07:14- Look at that.- Oh, look at that.
0:07:14 > 0:07:17And did you know what we call pork sausages up where I'm from?
0:07:17 > 0:07:20Snadgers. Look at the blush on those snadgers.
0:07:21 > 0:07:24You know why they call sausages bangers?
0:07:24 > 0:07:25Cos in World War II, you know,
0:07:25 > 0:07:28they used to pump the sausages full of water to make them go further.
0:07:28 > 0:07:30You put them on a plate and they went bang.
0:07:30 > 0:07:34That's why they're called bangers. But these are Cumbrian snadgers.
0:07:34 > 0:07:37I've got to go for a sausage.
0:07:37 > 0:07:38Oh.
0:07:40 > 0:07:41Oh, that takes me back.
0:07:41 > 0:07:45That's a proper midweek winter's dish.
0:07:45 > 0:07:47Or after a hike on a Sunday.
0:07:51 > 0:07:54That cavolo nero is superb.
0:07:54 > 0:07:56Isn't it?
0:07:56 > 0:07:58It's indulgent, it's unctious and buttery.
0:07:58 > 0:08:01Tell you what though, dude...
0:08:01 > 0:08:04I might be rustic but I think if we're doing this again,
0:08:04 > 0:08:06we'll peel the butternut squash.
0:08:06 > 0:08:07Aye 'appen.
0:08:17 > 0:08:21Nothing beats a bit of home cooking, but every now and then
0:08:21 > 0:08:24it's nice to have someone else cook for you.
0:08:24 > 0:08:27Thankfully, all over the country there are tasty places
0:08:27 > 0:08:30that make us feel right at home.
0:08:30 > 0:08:31My name's Doug Gillam.
0:08:31 > 0:08:34I own and run Gillam's Tearoom in Ulverston, Cumbria.
0:08:36 > 0:08:41Ulverston is a very well-preserved traditional market town
0:08:41 > 0:08:43but it has a really quirky edge to it.
0:08:45 > 0:08:48My family had a grocers directly across the road.
0:08:53 > 0:08:55And that closed in 1994.
0:08:57 > 0:09:01In 2005, we saw the building across the road for sale
0:09:01 > 0:09:04and we thought it would be great to bring the family name back.
0:09:04 > 0:09:07We bit the bullet and went for it, and it's paid off,
0:09:07 > 0:09:08we're here ten years later.
0:09:11 > 0:09:14A real big focus of the tearoom is the tea.
0:09:14 > 0:09:15I absolutely love tea.
0:09:15 > 0:09:19We have 108 loose-leaf teas.
0:09:19 > 0:09:22They're all organic, many of them are Fairtrade.
0:09:23 > 0:09:27It's such a wonderful tradition, a proper teacup and saucer,
0:09:27 > 0:09:30Teapot with extra hot water, a tea strainer.
0:09:32 > 0:09:34One of the best selling things we have are the teacakes.
0:09:34 > 0:09:37People love a tea cake. They're comforting,
0:09:37 > 0:09:40a great accompaniment to a cup of proper tea.
0:09:40 > 0:09:46I make my teacakes with strong flour, mixed fruit, spices,
0:09:46 > 0:09:50a bit of oil, sugar and yeast and water, of course.
0:09:51 > 0:09:53I mix it all together in the mixer...
0:09:54 > 0:09:56..take it out, give it a good kneading.
0:09:59 > 0:10:02This is my nana's sifter shaker that I inherited from her.
0:10:02 > 0:10:05It makes me think of her each time I do it,
0:10:05 > 0:10:07and baking with her when I was a kid.
0:10:16 > 0:10:19Now I'm going to put this on here for ten or 15 minutes.
0:10:22 > 0:10:25I think the teacakes are popular because I put
0:10:25 > 0:10:29plenty of fruit in them and they're spiced, and they're a decent size.
0:10:31 > 0:10:34This little bit of dough I make into a tea cake for my daughter
0:10:34 > 0:10:37for when she comes back from school.
0:10:37 > 0:10:40She comes in about half three and has a little snack.
0:10:47 > 0:10:49We have an eclectic mix of customers.
0:10:49 > 0:10:52Everybody's welcome and everybody gets on.
0:10:52 > 0:10:54People chat to each other, table to table.
0:10:54 > 0:10:56We have a laugh together.
0:10:57 > 0:11:00Teacake John comes in every day on his bike,
0:11:00 > 0:11:02cycles in about three miles,
0:11:02 > 0:11:05tried all the 108 teas on our menu.
0:11:05 > 0:11:08He sits quietly upstairs and studies
0:11:08 > 0:11:10and then potters off back home again.
0:11:10 > 0:11:12I'll have my usual.
0:11:12 > 0:11:14- Ceylon Highlands.- Ceylon Highlands.
0:11:14 > 0:11:16- And a teacake.- And a teacake. - Could have guessed!
0:11:18 > 0:11:21- It's a teacake for John, please. - OK.
0:11:22 > 0:11:26Incredibly, I've been having tea and a teacake almost every day
0:11:26 > 0:11:28for years and years.
0:11:28 > 0:11:31I've been to many teahouses but...
0:11:33 > 0:11:37..this teacake is the best I've tasted.
0:11:38 > 0:11:40There we are, John.
0:11:40 > 0:11:43It's full of flavour, it's spicy, it's just very nice.
0:11:50 > 0:11:53It's always very friendly, always the same.
0:11:53 > 0:11:57A nice welcome and, of course, in the winter, a nice fire.
0:11:58 > 0:12:01People will say hello to you, you can strike up
0:12:01 > 0:12:03conversations with people even if you're not sitting there.
0:12:03 > 0:12:06It's quite difficult, actually, just to come and meet
0:12:06 > 0:12:09one friend in Gillam's because everybody kind of chats.
0:12:10 > 0:12:15It's really important to me that the food represents us and our beliefs.
0:12:15 > 0:12:18Everybody that comes in gets a bit of love.
0:12:34 > 0:12:38You can't talk about Cumbrian food without mentioning...
0:12:38 > 0:12:39..the shank.
0:12:40 > 0:12:43Lamb shanks are brilliant, aren't they?
0:12:43 > 0:12:46Well, they're a cheap cut, they're amazingly tasty,
0:12:46 > 0:12:50and Cumbria produced some of the nicest shanks I have ever had.
0:12:53 > 0:12:57I'm going to brown these lamb shanks off in our casserole dish
0:12:57 > 0:12:59just to get a bit of colour on them.
0:13:00 > 0:13:04So these are flageolet beans. They've been soaked overnight.
0:13:04 > 0:13:08I pop them into the water and boil them for ten minutes.
0:13:08 > 0:13:11So, while Mr King's browning off, I'll get on my veggies.
0:13:13 > 0:13:17So to skin tomatoes, put a cross across the base like so...
0:13:23 > 0:13:27..and plunge them into boiling water for about 30 seconds.
0:13:29 > 0:13:31Just to release the skin.
0:13:31 > 0:13:34And then we plunge into iced water
0:13:34 > 0:13:37and the skin will curl up, fall off,
0:13:37 > 0:13:39then I deseed them and set them aside for later.
0:13:39 > 0:13:42When I was a kid,
0:13:42 > 0:13:46the core of the tomatoes and the skin, I had my own word for it.
0:13:46 > 0:13:48I used to call them the cods.
0:13:48 > 0:13:49I remember saying to my mother,
0:13:49 > 0:13:52"Mother, I don't like my tomatoes with the cods in."
0:13:52 > 0:13:55And I don't know where it came from but since then,
0:13:55 > 0:13:58even if I have tinned tomatoes, I always cut out the cods.
0:13:58 > 0:14:00The skin just peels off.
0:14:00 > 0:14:04Now you plunge it into cold water to cool the tomatoes down,
0:14:04 > 0:14:06to basically stop it cooking.
0:14:08 > 0:14:10Just take the...
0:14:10 > 0:14:13the cods out. Like so.
0:14:16 > 0:14:19The veggies I start off with are finely chopped fennel,
0:14:19 > 0:14:22carrots and onions.
0:14:22 > 0:14:25Right, I'm going to take these out and set them aside,
0:14:25 > 0:14:26- ready for your veggies.- Brilliant.
0:14:32 > 0:14:34Right, so I'll put this in to sweat down.
0:14:37 > 0:14:41That just needs to moulder away for about ten minutes.
0:14:41 > 0:14:45Meanwhile, I'll get ready for the second flavour infusion,
0:14:45 > 0:14:48and I'll just deseed and chop me chilli.
0:14:48 > 0:14:51I'm going to chop the garlic for this, I want it a little bit...
0:14:51 > 0:14:53a little bit rustic.
0:14:55 > 0:14:57A sprig of thyme, I'm going to put this in in its entirety
0:14:57 > 0:15:01and we can fish it out. A bay leaf.
0:15:02 > 0:15:05A teaspoon of smoked paprika.
0:15:05 > 0:15:07- Lovely.- Smoked paprika's brilliant.
0:15:07 > 0:15:09It's kind of sweet, it's mild,
0:15:09 > 0:15:12it kind of gives everything a nice barbecuey flavour.
0:15:12 > 0:15:16And 100ml of dry white wine.
0:15:18 > 0:15:20- Some tomato puree.- Oh!
0:15:20 > 0:15:21A tin of anchovies.
0:15:22 > 0:15:28Since Victorian times, anchovies have been used to season lamb.
0:15:29 > 0:15:32And just push that through.
0:15:32 > 0:15:35And we just need to reduce that by half.
0:15:38 > 0:15:40Right, mate. Pop in your shanks.
0:15:42 > 0:15:45Look at the colour. It's beautiful.
0:15:45 > 0:15:48- Are you going to stand them up like little soldiers?- I think so.
0:15:54 > 0:15:58Our cooked beans go in the top. They are almost buried in them.
0:16:03 > 0:16:05Now stock.
0:16:05 > 0:16:07Use lamb stock if you can get it.
0:16:07 > 0:16:10If not, well, beef or chicken will do fine.
0:16:12 > 0:16:15Now put that in a preheated oven, 170 degrees Celsius,
0:16:15 > 0:16:17for an hour and a half.
0:16:20 > 0:16:21- Right.- Right.
0:16:34 > 0:16:39Right. It's been an hour and a half, it's time for those tomatoes.
0:16:39 > 0:16:40Just pop them in.
0:16:43 > 0:16:47And there are going to cook down, to give us a bit more flavour.
0:16:49 > 0:16:53And that goes back into the oven for another hour and a half.
0:16:54 > 0:16:57Slow, slow, quick-quick-slow.
0:17:01 > 0:17:03- Well, we're nearly there, Kingy. - That's it, dude.
0:17:03 > 0:17:06- A bit of mustard mash.- Mustard mash. I'll mash.
0:17:09 > 0:17:12- Are you ready for the butter? - I am, mate.
0:17:16 > 0:17:17- Salt?- Yes, please.
0:17:18 > 0:17:21Oh, Dave, look. It's come up lovely, that mash.
0:17:21 > 0:17:23Oh, it has, it has.
0:17:23 > 0:17:24And mustard.
0:17:24 > 0:17:27- I think that should be enough. - Perfect, Mr Myers.
0:17:31 > 0:17:33Let's get the shanks.
0:17:34 > 0:17:36You know when you cook lamb shanks,
0:17:36 > 0:17:38there's always a sense of anticipation, isn't there?
0:17:38 > 0:17:41That's what I love about casseroles, taking the lid off.
0:17:45 > 0:17:47Oh, where've they gone?
0:17:49 > 0:17:51You have to be careful, they're dropping to pieces.
0:17:51 > 0:17:53Oh, look at that!
0:18:00 > 0:18:03- Oh, I'm going to have a taste. - Definitely.
0:18:09 > 0:18:12Oh, man!
0:18:15 > 0:18:19Big, bold, comforting flavours.
0:18:20 > 0:18:22- Wonderful.- The beans are superb.
0:18:24 > 0:18:27Lamb's been around for thousands of years and do you know,
0:18:27 > 0:18:29Cumbria has some wonderful lamb.
0:18:29 > 0:18:32I think this really does it justice.
0:18:35 > 0:18:39The stunning scenery of my home county, Cumbria, has long attracted
0:18:39 > 0:18:43poets and artists who found inspiration in the landscape.
0:18:43 > 0:18:46But the Lake District is fast becoming a culinary hotspot,
0:18:46 > 0:18:50attracting visitors who go there for its fabulous food.
0:18:50 > 0:18:53At Hillthwaite House Hotel near Lake Windermere,
0:18:53 > 0:18:57chef Eve Townsend shares her idea of perfect comfort food.
0:18:59 > 0:19:02The food that we cook here is quintessentially English.
0:19:04 > 0:19:06I've always been a big fan of British cooking,
0:19:06 > 0:19:08especially about local produce.
0:19:08 > 0:19:12It's something that I had grounded into me as a junior chef.
0:19:12 > 0:19:16You know, why not use local and get the best?
0:19:18 > 0:19:21I love food. Never trust a skinny chef.
0:19:21 > 0:19:23You've always got to be eating and tasting the food.
0:19:25 > 0:19:28I like to keep things simple and keep the flavours
0:19:28 > 0:19:30really shining through.
0:19:30 > 0:19:32Ultimately, at the end of the day it's got to look nice
0:19:32 > 0:19:34but, you know, you really want it to taste good.
0:19:38 > 0:19:40Service.
0:19:40 > 0:19:43'Being a female head chef is probably no different
0:19:43 > 0:19:46'to being a male head chef. You're still doing the same job.'
0:19:46 > 0:19:47Chickens.
0:19:49 > 0:19:52'There does seem to be a few more of us now coming up to higher levels,
0:19:52 > 0:19:54'which is good.'
0:19:55 > 0:19:5825 chicken breasts.
0:19:58 > 0:20:00Is this what you've ordered?
0:20:00 > 0:20:01- Pigeon?- Yeah.
0:20:03 > 0:20:06'I used to wait on, when I was 15, it was my first job, and I loved it,
0:20:06 > 0:20:10'I loved the buzz and the sort of the social aspect, I think.
0:20:10 > 0:20:13'And then I went to university and did hospitality management,
0:20:13 > 0:20:16'where I decided I didn't want to deal with the customers,
0:20:16 > 0:20:19'I was better behind doors where I could actually feel a little bit
0:20:19 > 0:20:22'more creative, and that's how I fell into the kitchen
0:20:22 > 0:20:25'and I've been there ever since.'
0:20:26 > 0:20:29I used to cook at home with my mum when I was little.
0:20:29 > 0:20:31I used to cut everything up really tiny.
0:20:31 > 0:20:34I used to spend time making sure that everything was aligned
0:20:34 > 0:20:37and really small. When my mum would get home,
0:20:37 > 0:20:40she'd always cook us, usually something from scratch, as well.
0:20:40 > 0:20:43We were brought up on traditional home-cooked type food.
0:20:47 > 0:20:53I'm a mum. I've got one son, he's called Arthur and he's five.
0:20:53 > 0:20:57My husband's a chef so I think our whole life still revolves around food.
0:20:59 > 0:21:02We sit down and have a family meal whenever we're at home together,
0:21:02 > 0:21:04which is difficult with the hours we both work.
0:21:04 > 0:21:07We always make sure there's something hearty,
0:21:07 > 0:21:11you know, meat and two veg, the classic, what your gran used to do.
0:21:11 > 0:21:15One of my sort of go-to dishes that I'd make for a good hearty tea
0:21:15 > 0:21:17would be something like a cottage pie.
0:21:17 > 0:21:19I do make my cottage pie with mince.
0:21:19 > 0:21:23Every now and again I try to use some of the lesser-used cuts of meat,
0:21:23 > 0:21:26and they're cheap and actually so much more flavoursome,
0:21:26 > 0:21:29so doing cheeks and things like that,
0:21:29 > 0:21:32plus I've got access to some really great butchers through work.
0:21:32 > 0:21:35So why compromise on the quality at home?
0:21:37 > 0:21:40Food plays an essential part in family life.
0:21:40 > 0:21:42I think for everybody, perhaps more so at my house,
0:21:42 > 0:21:44with having two chefs as parents.
0:21:46 > 0:21:48My ethos in home cooking has always been
0:21:48 > 0:21:52whatever me and Brian are eating, Arthur will have the same.
0:21:54 > 0:21:56I'm not making my own stock at home.
0:21:56 > 0:22:02There's nothing wrong with... just using a convenience stock.
0:22:08 > 0:22:09There it goes.
0:22:10 > 0:22:12That's it now. Day off.
0:22:15 > 0:22:17There we go.
0:22:17 > 0:22:20'I try to be at home as much as I can for my little boy,
0:22:20 > 0:22:23'which is hard, being a chef, but time at home is precious.'
0:22:25 > 0:22:26Mummy...
0:22:27 > 0:22:29Arthur.
0:22:29 > 0:22:31There she is.
0:22:32 > 0:22:34I'm warm now.
0:22:36 > 0:22:39'So one of Arthur's favourite foods, is he loves mashed potato,
0:22:39 > 0:22:43'or should I say he loves Mummy's mashed potato.
0:22:43 > 0:22:48'He likes to taste it and tell me if I need to adjust the seasoning.'
0:22:48 > 0:22:51Arthur, do you want to come and try the mash?
0:22:55 > 0:22:56Good.
0:22:56 > 0:22:59Is the seasoning OK?
0:22:59 > 0:23:01Thank you.
0:23:01 > 0:23:03'He came home from school the other week and said,
0:23:03 > 0:23:06' "Mummy, you need to go into school and tell those two ladies
0:23:06 > 0:23:08' "how to make mash."
0:23:08 > 0:23:11'So I've not actually been in yet but I'm going to put it on my
0:23:11 > 0:23:13'agenda to maybe go and give them a few pointers!'
0:23:18 > 0:23:20Here we go.
0:23:20 > 0:23:24'I think it's really important we try to sit down for a family meal as much as we can.
0:23:24 > 0:23:27'It's something that I did when I was growing up
0:23:27 > 0:23:30'and it's something that I really want to pass on to Arthur.'
0:23:53 > 0:23:57You know, Si, if I had to pick one signature dish,
0:23:57 > 0:23:59certainly for South Cumbria,
0:23:59 > 0:24:02it's got to be Morecambe Bay potted shrimps.
0:24:02 > 0:24:04It's such a great product.
0:24:04 > 0:24:07Hand picked Morecambe Bay shrimps are wonderful.
0:24:07 > 0:24:09They're the little brown shrimps.
0:24:09 > 0:24:13We had this idea that you always finish off a risotto with butter.
0:24:13 > 0:24:17Well, the shrimps are potted with mace, with butter, salt and pepper,
0:24:17 > 0:24:21and it's the most wonderful thing is to float the shrimps into risotto
0:24:21 > 0:24:24and make a Morecambe Bay shrimp risotto.
0:24:26 > 0:24:30What we're going to serve this with is a fennel and orange salad
0:24:30 > 0:24:32with harissa dressing. And it's really simple.
0:24:32 > 0:24:37All I'm doing at the minute is I'm just segmenting an orange.
0:24:37 > 0:24:39I have to tell you,
0:24:39 > 0:24:42it was funny because this salad was one of Si's inventions
0:24:42 > 0:24:44and I knew it was a special salad.
0:24:44 > 0:24:49He phoned me up to tell me about his salad with his harissa dressing.
0:24:49 > 0:24:50Oh, it's great!
0:24:53 > 0:24:55We start off with some butter.
0:24:56 > 0:24:58So the butter doesn't burn, some oil.
0:24:58 > 0:25:00I'm going to sweat this onion down.
0:25:08 > 0:25:11I'm going to grate a couple of courgettes.
0:25:11 > 0:25:14The courgettes really add something to it, apart from just colour.
0:25:16 > 0:25:22Right, so that's me segmented orange into my bowl with the rocket.
0:25:22 > 0:25:24Now the red onion, it's just thin wedges.
0:25:25 > 0:25:28Not only are you starting to build flavour now,
0:25:28 > 0:25:30you're also starting to build texture,
0:25:30 > 0:25:32and that's important in a salad.
0:25:34 > 0:25:35The mandolin.
0:25:35 > 0:25:40Now unfortunately my fennel is not in a shape where you can use
0:25:40 > 0:25:42the guard.
0:25:43 > 0:25:47So Kingy is about to do this without the aid of a guard.
0:25:49 > 0:25:52And you need to get it as thin as you can.
0:25:54 > 0:25:57Now, to the onions, I'm going to add my courgettes.
0:25:57 > 0:25:59Start cooking these down.
0:26:00 > 0:26:03Then I'm going to grate two cloves of garlic.
0:26:06 > 0:26:08So your fennel
0:26:08 > 0:26:10goes in to your bowl.
0:26:10 > 0:26:14Now at this point, just mix it up a bit.
0:26:14 > 0:26:17To the onion, the garlic and courgettes, the zest of a lemon.
0:26:19 > 0:26:22So I'm going to start with a dressing now.
0:26:22 > 0:26:25Microplane if you can, if not, crush your garlic.
0:26:25 > 0:26:28Just do it straight into the jar that you're going to shake
0:26:28 > 0:26:33- your dressing together in.- Now I put this rice into this mixture
0:26:33 > 0:26:36and just cook for a minute or so
0:26:36 > 0:26:39until the rice is beautifully coated with the butter
0:26:39 > 0:26:41and starts to take flavour from the garlic,
0:26:41 > 0:26:44the onions and the courgettes and lemon.
0:26:44 > 0:26:46A little bit of white wine vinegar on top of the garlic.
0:26:49 > 0:26:51So about two tablespoons.
0:26:51 > 0:26:52Runny honey.
0:26:55 > 0:26:56About two tablespoons.
0:26:57 > 0:26:59A teaspoon of coriander.
0:27:02 > 0:27:05And some harissa. There's two types of harissa.
0:27:05 > 0:27:07There's harissa harissa and then there's rose harissa.
0:27:07 > 0:27:10Rose harissa tends to be slightly lighter,
0:27:10 > 0:27:13so it's not a massively powerful hit of chilli,
0:27:13 > 0:27:16but it's more the flavour.
0:27:16 > 0:27:19So this is rose harissa, which is what we're using now.
0:27:20 > 0:27:23Now the little bit that matters.
0:27:23 > 0:27:25Using wine or vermouth.
0:27:27 > 0:27:28I'm using vermouth.
0:27:28 > 0:27:31It's traditional to do this with a risotto
0:27:31 > 0:27:33and the thing is the wine or the alcohol,
0:27:33 > 0:27:36it kind of softens the rice and you get a better finish,
0:27:36 > 0:27:38and also it's good for flavour.
0:27:38 > 0:27:41I'm going to cook this until all the alcohol has boiled away
0:27:41 > 0:27:44and it looks quite dry. Then we start with the stock.
0:27:44 > 0:27:49The secret of good risotto really is to use hot stock.
0:27:49 > 0:27:51You want this just off the boil.
0:27:51 > 0:27:55Add the stock, a ladle at a time, and keep stirring...
0:27:58 > 0:28:01..until the rice is cooked and all the stock's absorbed.
0:28:01 > 0:28:03I'm using chicken stock for this.
0:28:03 > 0:28:05You could just as easily use vegetable stock.
0:28:08 > 0:28:10A wee bit of olive oil.
0:28:15 > 0:28:20Salt, and a couple of twists of fresh-ground black pepper.
0:28:22 > 0:28:25Give this dressing a really good shake.
0:28:29 > 0:28:30Taste it.
0:28:33 > 0:28:37So just on this salad as well I've got about 25 grams of sultanas.
0:28:39 > 0:28:41They're little bombs of sweetness.
0:28:41 > 0:28:44Now, you can use almonds.
0:28:44 > 0:28:46But here we've got some peanuts,
0:28:46 > 0:28:48but I'm just going to crush those peanuts down.
0:28:48 > 0:28:51It's funny, you know, you look at the back of your risotto rice packet
0:28:51 > 0:28:54and it says, "Cook for 10-15."
0:28:54 > 0:28:58- It always seems to take a lot, lot longer to cook risotto. - It does, it does.
0:29:08 > 0:29:10Mmm.
0:29:10 > 0:29:13- Now this is the little engine room. - Get in.
0:29:13 > 0:29:14Pots of potted shrimps.
0:29:14 > 0:29:18Now obviously we don't need any more butter in the risotto to finish it off
0:29:18 > 0:29:21because the shrimps are going to do that for us.
0:29:21 > 0:29:23And that buttery, shrimpy...
0:29:23 > 0:29:24Oh, what!
0:29:24 > 0:29:27This is Morecambe meets Milan, this.
0:29:27 > 0:29:31Just give that a stir through and let the butter yield to the ricey loveliness.
0:29:33 > 0:29:35Oh, my goodness me.
0:29:35 > 0:29:38And there's a lot of flavour in those shrimps.
0:29:38 > 0:29:40Now the parmesan.
0:29:42 > 0:29:43And use good parmesan cheese.
0:29:43 > 0:29:46You've got mace in the potted shrimps.
0:29:46 > 0:29:49Mace is like the outside coating of nutmeg,
0:29:49 > 0:29:52so to me it makes sense just to finish with a bit of nutmeg.
0:29:56 > 0:29:58Then stir in a few basil leaves.
0:30:08 > 0:30:10Pour the dressing over the salad,
0:30:10 > 0:30:14toss lightly together and serve immediately.
0:30:16 > 0:30:18- To me, Morecambe Bay shrimps were always special.- Aye.
0:30:18 > 0:30:20I still think they're special.
0:30:20 > 0:30:21They're not a cheap option,
0:30:21 > 0:30:25but three small pots of potted shrimps in this risotto,
0:30:25 > 0:30:27it's going to feed six people.
0:30:29 > 0:30:30And look at that.
0:30:30 > 0:30:33You know, sometimes I think when we do stuff, Si, and you think,
0:30:33 > 0:30:36- we've got this right, haven't we?- That's right.
0:30:36 > 0:30:38- It doesn't get much better than this.- Absolutely not.
0:30:45 > 0:30:46That goes so well.
0:30:46 > 0:30:49Do you know, I could eat this till I popped.
0:31:00 > 0:31:05The secret to creating good grub is using the right ingredients.
0:31:05 > 0:31:10The real work is done by the producers who put all their passion
0:31:10 > 0:31:13and expertise into getting their ingredients just right.
0:31:15 > 0:31:19I'm Jane, and I live at a house called Dalemain which is in Cumbria.
0:31:21 > 0:31:23Marmalade has been my passion.
0:31:23 > 0:31:25I adore it.
0:31:25 > 0:31:27I talk about it a lot.
0:31:27 > 0:31:31It struck me that actually it would be quite fun to set up a competition
0:31:31 > 0:31:34in cahoots with the WI to find out
0:31:34 > 0:31:38whether people could learn more about it and whether we could
0:31:38 > 0:31:40really start young people making marmalade.
0:31:40 > 0:31:44So the recipe that I'm going to make today is one that my mother used.
0:31:44 > 0:31:46I think it's called an economy marmalade.
0:31:46 > 0:31:50Three fruit, so it's grapefruit, lemon and sweet orange.
0:31:50 > 0:31:54We've got a lovely sort of sophisticated overlaying sharpness to it.
0:31:55 > 0:31:59What I love about the way marmalade is made is that, probably, it hasn't
0:31:59 > 0:32:02changed in all the centuries that it's been made.
0:32:02 > 0:32:07You take a skillet, you put water in it and you boil things up.
0:32:07 > 0:32:09It's all very, very similar.
0:32:10 > 0:32:15So this is where I'm doing a bit of cheating, because I'm using a
0:32:15 > 0:32:19pressure cooker and it has to be said that my mother used a pressure cooker,
0:32:19 > 0:32:21so it's probably an influence from there,
0:32:21 > 0:32:24that wonderful sound of the hissing and smashing, but it does make the
0:32:24 > 0:32:26fruit very soft for chopping.
0:32:28 > 0:32:33Having steamed it for about 20 minutes and let it cool down,
0:32:33 > 0:32:35take it out of the pressure cooker, lovely and soft,
0:32:35 > 0:32:38chop it up nice and quickly, in nice big chunks,
0:32:38 > 0:32:42and take out all the pips at that point.
0:32:42 > 0:32:46So one of the things which is important is getting the size of the chunks right.
0:32:46 > 0:32:50Now, "right" means whatever it is that you like.
0:32:50 > 0:32:52So for some people, like my husband,
0:32:52 > 0:32:54he would probably prefer no chunks at all.
0:32:54 > 0:32:58And for me, as I'm chopping now, I think this is marmalade for me,
0:32:58 > 0:33:01probably, because I'm going to make nice big chunks.
0:33:02 > 0:33:05Roughly chopped, for everyday marmalade, I think is good.
0:33:05 > 0:33:07It means you can do it very, very quickly.
0:33:07 > 0:33:12You're not chopping it up into tiny little bits and it has a bit of body
0:33:12 > 0:33:16to it, and I think body in marmalade is a really lovely thing.
0:33:16 > 0:33:17It's got texture.
0:33:21 > 0:33:25I love marmalade because it has so many facets to it.
0:33:25 > 0:33:28It's something about making it and making it with other people,
0:33:28 > 0:33:31which I love. It's something about the scent of it,
0:33:31 > 0:33:34the aroma, which is extraordinary.
0:33:34 > 0:33:35It's all part of our heritage.
0:33:35 > 0:33:40We've had it as a little golden thread coming through from the earliest of times.
0:33:40 > 0:33:42Even Queen Elizabeth I was eating marmalade.
0:33:44 > 0:33:46So I'm going to get the sugar
0:33:46 > 0:33:51and I'm going to put it into this lovely warm oven
0:33:51 > 0:33:53and let it just warm through.
0:33:53 > 0:33:58Because what I want is for it to melt into my marmalade,
0:33:58 > 0:34:01my peel mixture as quickly as possible.
0:34:01 > 0:34:03So that will just warm now.
0:34:04 > 0:34:08When you're making marmalade, getting to what is called, I think,
0:34:08 > 0:34:12a rolling boil, and it's a sizzling boil, it's wonderful.
0:34:12 > 0:34:15And if you've ever been to a marmalade factory,
0:34:15 > 0:34:19where they still cook marmalade by the open pan method,
0:34:19 > 0:34:23it's the same thing. You have this sizzling effect of the sugar boiling
0:34:23 > 0:34:28in the marmalade and it gets to a point where you just know that it's ready.
0:34:28 > 0:34:31However, my mother always used to do the saucer test.
0:34:31 > 0:34:34So it looks like it's ready.
0:34:34 > 0:34:36It's just got a delicious colour to it.
0:34:37 > 0:34:40It's been rolling boiling for a bit.
0:34:40 > 0:34:43So I'm going to try this saucer test,
0:34:43 > 0:34:49which has been tried and tested over centuries, I'd have thought.
0:34:49 > 0:34:52You put a tiny bit in a saucer,
0:34:52 > 0:34:54and I'm going to pop it in the fridge
0:34:54 > 0:34:56and see whether we can make it wrinkle.
0:35:00 > 0:35:04I've made marmalade since I was a child, but when I got married,
0:35:04 > 0:35:08I moved to Dalemain and found this extraordinary book,
0:35:08 > 0:35:12which is a recipe book, and it dates back to the 1600s.
0:35:13 > 0:35:15They were collected by somebody called Elizabeth Rainbowe,
0:35:15 > 0:35:19and she was the Bishop of Carlisle's wife.
0:35:19 > 0:35:22And she clearly loved good food.
0:35:22 > 0:35:27We have tried quite a number of the recipes in the book
0:35:27 > 0:35:28and particularly with marmalade.
0:35:28 > 0:35:30Actually marmalade is a wonderful process,
0:35:30 > 0:35:34which probably hasn't changed over time.
0:35:34 > 0:35:37These recipes are very similar to what I do today,
0:35:37 > 0:35:40only I'm probably slightly lazier,
0:35:40 > 0:35:42so I'm not going to take so much time over it.
0:35:47 > 0:35:48Perfect.
0:35:50 > 0:35:53And you just want it to rest for a minute.
0:35:53 > 0:35:55Just to...
0:35:55 > 0:35:57let the shred get settled.
0:36:02 > 0:36:07The strength of marmalade is that it is quintessentially British and it
0:36:07 > 0:36:08comes right from our roots.
0:36:08 > 0:36:12This is something that people remember doing with their granny.
0:36:12 > 0:36:15That granny probably did it with her granny and so it's going back
0:36:15 > 0:36:19centuries of time, where people have just made this delicious thing.
0:36:20 > 0:36:25And the satisfaction of having 12 lovely jars of marmalade is immense.
0:36:45 > 0:36:49- Oh, Kingy.- What?- That's the first date you've had for a bit, isn't it?
0:36:49 > 0:36:52It flaming is, dude, I tell you! Look at that!
0:36:52 > 0:36:56But dates are the secret to a good sticky toffee pudding.
0:37:02 > 0:37:04This goes back to old-fashioned times.
0:37:04 > 0:37:05Cartmel is near where I live
0:37:05 > 0:37:09and sticky toffee pudding is said to have originated there.
0:37:09 > 0:37:13Now don't bombard me if it's wrong, but, you know, for me,
0:37:13 > 0:37:15Cartmel sticky toffee pudding -
0:37:15 > 0:37:17eee...stick to yer ribs - it's lovely.
0:37:17 > 0:37:18That'll do us.
0:37:20 > 0:37:24So one teaspoon of bicarb, just sprinkle it over.
0:37:25 > 0:37:27And then there's exactly measured...
0:37:29 > 0:37:31..300ml of boiling water.
0:37:34 > 0:37:38And you just let that sit while Dave makes the batter.
0:37:38 > 0:37:41First up, I have some butter, which I'm going to cream
0:37:41 > 0:37:44with some soft brown sugar and some muscovado sugar.
0:37:53 > 0:37:55So, what I'll do now is I'll break an egg into there.
0:37:55 > 0:37:57So it doesn't separate,
0:37:57 > 0:38:00what I'm going to do, while Dave's whisking that,
0:38:00 > 0:38:03I'll just add a spoonful of flour.
0:38:08 > 0:38:10Beautiful.
0:38:10 > 0:38:12And now we crack in another egg.
0:38:18 > 0:38:21And another spoonful of flour.
0:38:24 > 0:38:28I mean, there's such a debate around who originated,
0:38:28 > 0:38:31what is a genuine sticky toffee pudding.
0:38:31 > 0:38:35I think it's something that's come out of the gingerbread that goes
0:38:35 > 0:38:37back to the 18th century, you know?
0:38:37 > 0:38:40It's coming together. I think we can get the rest of the flour in now, do you?
0:38:40 > 0:38:41Yeah. Absolutely.
0:38:41 > 0:38:43And I just put the rest of the flour in.
0:38:52 > 0:38:55I always remember one of the earliest sticky toffee puddings
0:38:55 > 0:38:57that I made was Delia Smith's.
0:38:58 > 0:39:02And Delia was the one who said the secret is the dates.
0:39:03 > 0:39:07What they do is they enrich the pudding and they make it sticky.
0:39:07 > 0:39:09- They do.- We've got the toffee sauce.
0:39:09 > 0:39:13And also they give it that lovely earthy flavour as well.
0:39:13 > 0:39:17Yeah. The Cumbrians, being great adventurers,
0:39:17 > 0:39:18cooks and generous of spirit,
0:39:18 > 0:39:22would have brought the dates back from our trade with the mysterious East.
0:39:24 > 0:39:29Now let's put in the dates and the water and the bicarb.
0:39:30 > 0:39:32Let's just throw those in.
0:39:36 > 0:39:37Now the batter's virtually there.
0:39:37 > 0:39:41Dave's just stirring all those lovely dates and date water in,
0:39:41 > 0:39:42we've lined...
0:39:44 > 0:39:47..a lovely baking dish with butter
0:39:47 > 0:39:50and a little bit of baking parchment.
0:39:50 > 0:39:53The thing is, the clue's in the title, it's got to be sticky.
0:39:53 > 0:39:55That's why it's quite a loose mixture.
0:39:59 > 0:40:02Try and get those dates so they're evenly distributed.
0:40:04 > 0:40:08Pop that into a preheated oven, 180 degrees Celsius,
0:40:08 > 0:40:1025-30 minutes until risen,
0:40:10 > 0:40:12golden and just about springy.
0:40:13 > 0:40:16So the toffee sauce.
0:40:16 > 0:40:19It is simplicity itself.
0:40:19 > 0:40:21Melt the butter.
0:40:21 > 0:40:23We've got Demerara sugar.
0:40:23 > 0:40:25Muscovado sugar.
0:40:31 > 0:40:33I'm just going to put some cream in there now.
0:40:35 > 0:40:39So then what you do, once all the sugars have dissolved and the butter's melted,
0:40:39 > 0:40:44you continue to stir and then you just bring it to the boil
0:40:44 > 0:40:46and you simmer it.
0:40:46 > 0:40:50Now, there may be a temptation to stick your finger in it,
0:40:50 > 0:40:52because it's glossy and lovely.
0:40:52 > 0:40:56Don't, because it'll be incredibly hot. Now look at this.
0:40:56 > 0:40:58This is what we're talking about for a simmer.
0:40:58 > 0:41:00Just a couple of minutes like this.
0:41:01 > 0:41:05And what will happen is those sugars will start to darken even more,
0:41:05 > 0:41:08and it'll just make this beautiful, beautiful sauce.
0:41:12 > 0:41:13Turn it off.
0:41:13 > 0:41:15Leave it to cool.
0:41:15 > 0:41:18Oi! In yonder oven, I smell a pud.
0:41:18 > 0:41:20I'd better get it out before it's a dud.
0:41:23 > 0:41:27Although it was very liquidy, it's really firmed up a treat.
0:41:27 > 0:41:29- Lush.- In fact, it's too firm.
0:41:29 > 0:41:30We want it sticky.
0:41:30 > 0:41:34Now, you could use a skewer, a piece of spaghetti,
0:41:34 > 0:41:38but we find chopsticks is just the right bar for that thick toffee sauce
0:41:38 > 0:41:41to go. I want reasonably...
0:41:41 > 0:41:43Not too random, because every bit's
0:41:43 > 0:41:45got to have the right amount of stick.
0:41:47 > 0:41:49Ohhh...
0:41:56 > 0:41:59So you just leave that to soak in. Leave it for a good few hours,
0:41:59 > 0:42:01- just so that soaks in.- Mm-hm.
0:42:01 > 0:42:05And then reheat it, reheat the sauce, serve with a bit of cream,
0:42:05 > 0:42:07job done.
0:42:16 > 0:42:21- Oh, mate.- That's lovely, isn't it?
0:42:23 > 0:42:27- Oh, God.- Oh.- Oh, dear me.
0:42:31 > 0:42:35It's one of those just great puddings, isn't it?
0:42:35 > 0:42:39- It is, it is. But it's all about the dates, isn't it?- Mm-hm.
0:42:40 > 0:42:42Actually, do you know what? It is great.
0:42:42 > 0:42:45Everybody after Christmas has a box of dates left there they don't know
0:42:45 > 0:42:47- what to do with.- That's a good idea, actually.
0:42:47 > 0:42:50Just knock yourself up a sticky toffee pudding.
0:42:51 > 0:42:56- I tell you what, this taste of Cumbria episode's doing well, isn't it?- Aye.- Brilliant.