0:00:06 > 0:00:10We've travelled the world and eaten everywhere from roadside bars
0:00:10 > 0:00:12to restaurants with Michelin stars.
0:00:13 > 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.
0:00:34 > 0:00:37Lovingly prepared dishes with flavours that pack a punch.
0:00:38 > 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 > 0:00:49We also uncover why some recipes are so special
0:00:49 > 0:00:53that they're handed down through generations of the same family.
0:00:53 > 0:00:55Who makes the best spaghetti?
0:00:55 > 0:00:56- You.- Right answer.
0:00:56 > 0:01:01Drop in on some of the UK's homeliest tearooms and cafes. And...
0:01:01 > 0:01:02Service!
0:01:02 > 0:01:06Find out what chefs like to cook on their days off.
0:01:06 > 0:01:07Oh!
0:01:07 > 0:01:10- That looks amazing!- It's just much easier and much quicker.
0:01:13 > 0:01:17There's nothing quite as comforting as simple home cooking.
0:01:30 > 0:01:32Today, the stuff that memories are made of.
0:01:34 > 0:01:38We're going back to childhood, revisiting holiday favourites...
0:01:40 > 0:01:43..and conjuring up tastes of days gone by.
0:01:43 > 0:01:45We're talking nostalgia.
0:01:48 > 0:01:50Food, mate, smells -
0:01:50 > 0:01:54there's nothing better than the smell of something that you had
0:01:54 > 0:01:57- when you were little.- Yeah.- And this is one of your dishes, isn't it?
0:01:57 > 0:01:59This is one of your nostalgia dishes.
0:01:59 > 0:02:00Well, this is it.
0:02:00 > 0:02:03A good, proper Lancashire hotpot.
0:02:03 > 0:02:04Oh, yes.
0:02:12 > 0:02:16I'm going to slice onions and if there's a tear in me eye,
0:02:16 > 0:02:17it may not just be the onions.
0:02:18 > 0:02:22It's almost like making, say, a casserole meets a savoury gateau.
0:02:22 > 0:02:26So what we do is we get all the elements to the hotpot together
0:02:26 > 0:02:28and then you layer it all up like that
0:02:28 > 0:02:30and it goes into the pan and you cook it.
0:02:30 > 0:02:34Right, you can use chump chops, you can use scrag end,
0:02:34 > 0:02:36but this is neck, lamb neck.
0:02:36 > 0:02:38When you're browning meat off,
0:02:38 > 0:02:41because this is what we're going to do now, do it in batches,
0:02:41 > 0:02:44because you just want a sort of a relatively small amount in the pan
0:02:44 > 0:02:45and then set it aside.
0:02:47 > 0:02:49My mum,
0:02:49 > 0:02:51she had one of those big creamware bowls
0:02:51 > 0:02:56and that bowl was used for kneading bread, for leavening it
0:02:56 > 0:02:57and that was also our hotpot bowl,
0:02:57 > 0:02:59so even when it's used for sweet dishes,
0:02:59 > 0:03:02there would inevitably be brown gravy marks on the top
0:03:02 > 0:03:05where the hotpot had stained.
0:03:05 > 0:03:07What occasion did she used to do that for, Dave?
0:03:07 > 0:03:10It was a winter dish. I remember it when you come home from school.
0:03:10 > 0:03:14So I'd inevitably be wet through from the rain, so I'm there,
0:03:14 > 0:03:18drying out in front of the fire, so there's this smell of kind of damp schoolboy,
0:03:18 > 0:03:20the hotpot in the oven.
0:03:20 > 0:03:23I just used to hope that people wouldn't take all the crispy potatoes!
0:03:23 > 0:03:27You know what's interesting, Si, I'm not quite sure what makes a
0:03:27 > 0:03:29Lancashire hot pot "Lancashire".
0:03:30 > 0:03:32I'd like to think it's the black pudding.
0:03:32 > 0:03:34The lamb, lamb's prevalent.
0:03:34 > 0:03:36Yeah, Lancashire - Cumbria, Cumberland.
0:03:37 > 0:03:41And lamb's kidneys, they're so sweet, aren't they, and...
0:03:41 > 0:03:43Well, texture really as well, they're very soft.
0:03:43 > 0:03:45- Yeah.- And that's that lovely thing about them.
0:03:45 > 0:03:49And what we've done here, lamb's kidneys, really lovely quality,
0:03:49 > 0:03:51we've cored them and then we've just cut them into quarters.
0:03:57 > 0:03:59Gravy, Mr Myers.
0:03:59 > 0:04:00Onions go into the pan.
0:04:02 > 0:04:04A nice big spoonful of flour.
0:04:04 > 0:04:07Ordinary flour onto the onions will coat that
0:04:07 > 0:04:09and cook it for a little bit.
0:04:10 > 0:04:12I've got some lamb stock here.
0:04:14 > 0:04:17More flavour now. Some sprigs of thyme.
0:04:18 > 0:04:19A couple of bay leaves.
0:04:21 > 0:04:25And a nice big spoonful of Worcestershire sauce.
0:04:27 > 0:04:28And that's the onion gravy.
0:04:31 > 0:04:33The pot that is hot.
0:04:33 > 0:04:35So, what we're going to do, we're going to butter it.
0:04:35 > 0:04:39So, just smear with butter on the inside.
0:04:39 > 0:04:40Oh!
0:04:41 > 0:04:42I think I broke it!
0:04:42 > 0:04:44- Oh, you haven't broken it, have you? - Hold on.
0:04:47 > 0:04:51- What?- Well, you always say that I'm the clumsy one
0:04:51 > 0:04:53and you're quite clumsy!
0:04:53 > 0:04:56I'm not clumsy, I'm an artist.
0:04:56 > 0:04:57Two, three, four.
0:04:57 > 0:04:59HE HUMS TO HIMSELF
0:05:01 > 0:05:03Beautiful. How easy was that?
0:05:03 > 0:05:06My mother would have given her eyeteeth for that mandolin.
0:05:08 > 0:05:09Now it's the build.
0:05:12 > 0:05:16This layer of potato is going to cook in all the juices of the meat.
0:05:18 > 0:05:20Half the meat.
0:05:22 > 0:05:26And now we want about half this wonderful rich onion gravy.
0:05:27 > 0:05:29Add a layer of black pudding slices.
0:05:30 > 0:05:32Cover over with a layer of potato slices
0:05:32 > 0:05:35and as before, a layer of meat.
0:05:35 > 0:05:36Then more black pudding.
0:05:36 > 0:05:40Then the gravy. But season the potatoes as you go.
0:05:44 > 0:05:47The top layer of potatoes can be arranged as carefully as you like.
0:05:49 > 0:05:50That is beautiful.
0:05:51 > 0:05:54Dot with butter cubes.
0:05:54 > 0:05:56That's so you get a golden top.
0:05:56 > 0:06:00Cover with the lid and place in a preheated oven, 180 Celsius,
0:06:00 > 0:06:01for 20 minutes.
0:06:01 > 0:06:06Then, take off the lid and cook for a further 20 minutes until the top
0:06:06 > 0:06:08layer of spuds is golden.
0:06:09 > 0:06:11Lancashire hotpot.
0:06:11 > 0:06:13And it's your nostalgia dish, mucker.
0:06:13 > 0:06:15Just like me mother used to make.
0:06:15 > 0:06:16Mother.
0:06:20 > 0:06:21Where's the fork?!
0:06:29 > 0:06:32Every family has their favourite dishes,
0:06:32 > 0:06:34the comfort foods that remind us of home.
0:06:37 > 0:06:39These are our inheritance dishes,
0:06:39 > 0:06:42handed down through generations of the same family.
0:06:48 > 0:06:51My name's Meera. I'm 34 years old.
0:06:51 > 0:06:55I'm a food writer and a cook and I'm from Lincolnshire.
0:06:57 > 0:07:00I think if you naturally love ingredients and love food
0:07:00 > 0:07:04and love cuisines, then you will end up cooking from different cultures.
0:07:04 > 0:07:06I love Italian food, for example,
0:07:06 > 0:07:10but I always come back to Indian food, because it's my first love.
0:07:10 > 0:07:13It's a smell that still sort of really grounds me
0:07:13 > 0:07:15the moment that I walk through the door.
0:07:19 > 0:07:22'Meera and I do cook together.'
0:07:22 > 0:07:23Just do them into half.
0:07:23 > 0:07:24Oh, just half, sorry.
0:07:24 > 0:07:26Yes, please.
0:07:26 > 0:07:30'But we have a little rapport with each other'
0:07:30 > 0:07:32and we're a little bit cheeky, little bit naughty,
0:07:32 > 0:07:35we tell each other a little bit off as well
0:07:35 > 0:07:37and the wonderful thing is that, you know,
0:07:37 > 0:07:40because she knows all the recipes now and, in a way,
0:07:40 > 0:07:45she knows what I'm thinking and sometimes it's quite frightening!
0:07:47 > 0:07:52My inheritance dish is a Lincolnshire sausage and potato curry.
0:07:52 > 0:07:55I have varied the dish a little bit from when Mum used to cook it for us
0:07:55 > 0:07:56when I was a kid.
0:07:56 > 0:08:00It uses some of the best produce that Britain has to offer
0:08:00 > 0:08:04and marries them together with some incredibly traditional ancient
0:08:04 > 0:08:07Indian spices and traditional cooking techniques.
0:08:14 > 0:08:17Using local rapeseed oil.
0:08:17 > 0:08:22We've got rapeseed fields over in this direction, that direction,
0:08:22 > 0:08:24this direction as well, Mum?
0:08:24 > 0:08:25North and south.
0:08:25 > 0:08:28These sausages look lovely, plump and juicy.
0:08:28 > 0:08:30Now that the pan's nice and hot, I'm just going to put them in.
0:08:33 > 0:08:37Food is the backdrop to everything that we do as a family.
0:08:39 > 0:08:41Lovely plump, fat sausages.
0:08:42 > 0:08:45For me in particular, what I hadn't realised about
0:08:45 > 0:08:49how big a part it was is that my parents are both from Uganda
0:08:49 > 0:08:52and they didn't really talk about their past very much.
0:08:53 > 0:08:57Through learning the family recipes, I realised that behind every recipe
0:08:57 > 0:08:59there was a story.
0:08:59 > 0:09:02I haven't cooked them the whole way through because
0:09:02 > 0:09:06they'll get a chance to cook for a little bit longer later.
0:09:06 > 0:09:10But they've just got that lovely colour on them.
0:09:10 > 0:09:14'My parents were unceremoniously kicked out of Uganda in 1972
0:09:14 > 0:09:19'with 30,000 other Ugandan Asians and they came over to the UK.
0:09:19 > 0:09:21'I didn't really know about what life was like for them
0:09:21 > 0:09:25'when they were growing up, so food became a passport'
0:09:25 > 0:09:28to the past and to my mum's memories.
0:09:29 > 0:09:31Now that my potatoes are partly cooked,
0:09:31 > 0:09:33I'm going to put some passata in there.
0:09:33 > 0:09:36So I'm just going to use about half of that.
0:09:37 > 0:09:41I'm using Mum's magic box of spices.
0:09:42 > 0:09:47When we came here 44 years ago, you were not able to get a lot of Indian
0:09:47 > 0:09:51spices or Indian produce so, you know,
0:09:51 > 0:09:54you either starve or you change.
0:09:54 > 0:09:57And we thought, right, you know, what's on our doorstep?
0:09:57 > 0:10:02So, you know, it became quite an adventure for us trying new recipes,
0:10:02 > 0:10:06new things, but yet keeping to the tradition at the same time.
0:10:06 > 0:10:09So we can put our sausages back in now.
0:10:09 > 0:10:11So, we're using Lincolnshire sausages
0:10:11 > 0:10:16and what makes a Lincolnshire sausage isn't the breed of pork
0:10:16 > 0:10:18that's used, but it's the sage in there.
0:10:18 > 0:10:23It was a bit strange, I suppose, for Indians to be using, erm,
0:10:23 > 0:10:27sausages, especially with sage because you don't find that in Indian cooking normally
0:10:27 > 0:10:29but the sage goes really well with the pork and the pork
0:10:29 > 0:10:32goes really well with these lovely, belly warming spices,
0:10:32 > 0:10:34so it works really, really well.
0:10:34 > 0:10:36This is looking really, really good.
0:10:43 > 0:10:45I think traditions are very important.
0:10:45 > 0:10:50They are going to change slightly over the years but, for us,
0:10:50 > 0:10:53we lost everything when we came from Uganda
0:10:53 > 0:10:57so we have to create new memories and new history
0:10:57 > 0:10:59and we need to pass it to our children.
0:11:02 > 0:11:05- Wow. That looks lovely!- Thanks, Mum.
0:11:05 > 0:11:07Really nice.
0:11:07 > 0:11:11'Keeping our family traditions alive is ready important to me.
0:11:11 > 0:11:15'Very little exists from their time in India or Uganda
0:11:15 > 0:11:18'and I'm already two steps removed.
0:11:18 > 0:11:23'When I have my children, I want them to know what their heritage is
0:11:23 > 0:11:29'and one way that I can do that is passing down the sort of recipes
0:11:29 > 0:11:32'and the stories that go with them.'
0:11:51 > 0:11:53What are you cooking, Kingy?
0:11:53 > 0:11:55Pissaladiere.
0:11:55 > 0:11:56Pissa-what?
0:11:56 > 0:11:58Pissaladiere.
0:11:58 > 0:11:59Tell us the story of your dish.
0:11:59 > 0:12:01Well, I tell you, right.
0:12:01 > 0:12:03It was the first time I went to France, right.
0:12:03 > 0:12:07- Yeah.- And it was one of the first things in France I ever ate.
0:12:07 > 0:12:11I drove down with me sister from Newcastle to the south of France
0:12:11 > 0:12:13with me mam, and I was only about 11.
0:12:13 > 0:12:15It took us about six days,
0:12:15 > 0:12:19full of camping gear and there was a guy selling what I thought was pizza
0:12:19 > 0:12:21and it was just so simple, the layers of flavour,
0:12:21 > 0:12:25but it was just that harmony of the sweetness of the onions,
0:12:25 > 0:12:30the salt of the anchovies and then you got another layer of savoury
0:12:30 > 0:12:33with the olive. It just blew us away.
0:12:37 > 0:12:39- Shall I do the dough?- Yeah, yeah.
0:12:39 > 0:12:42Because literally all I'm doing is, in oil and butter,
0:12:42 > 0:12:44I'm frying off some onions and that takes ages -
0:12:44 > 0:12:47and I mean literally about 45 minutes.
0:12:47 > 0:12:48Lots of onions.
0:12:48 > 0:12:49Lots, lots.
0:12:49 > 0:12:50Lots!
0:12:50 > 0:12:53Like, one and a half kilos of onions.
0:12:53 > 0:12:56The dough. Now, we're using plain flour for this.
0:12:56 > 0:12:59The nice thing about plain flour is that it ends up
0:12:59 > 0:13:02if you have this cold, the dough's still a little bit soft.
0:13:02 > 0:13:04So, I just put a teaspoon of salt
0:13:04 > 0:13:06in the flour.
0:13:06 > 0:13:09Now, for me liquids, for this amount of flour,
0:13:09 > 0:13:12I want about 125ml of warm water.
0:13:12 > 0:13:15So I want about a tablespoon of honey.
0:13:15 > 0:13:16And that goes into the water.
0:13:21 > 0:13:23Dried yeast goes in.
0:13:23 > 0:13:25I'm going to add a big glug of olive oil.
0:13:29 > 0:13:32So, the olive oil is basically the fat in the bread.
0:13:32 > 0:13:34Just add this to the flour.
0:13:48 > 0:13:50You've got to use a lot of butter, haven't you?
0:13:50 > 0:13:52Yeah, there's a lot of butter and there's a lot of oil.
0:13:52 > 0:13:56Now, the reason that we're putting the oil and the butter
0:13:56 > 0:14:00in the same pan is so the butter doesn't burn.
0:14:00 > 0:14:03Now, what's important, you see how the butter is starting to foam?
0:14:04 > 0:14:08That's an indication that the fat is at the right temperature
0:14:08 > 0:14:13to start the slow process of frying off these onions.
0:14:14 > 0:14:16And all I'm doing now, I'm just adding some thyme.
0:14:18 > 0:14:22I remember that flavour, that first flavour and going, what is that?
0:14:22 > 0:14:25And it was thyme. So, so good.
0:14:25 > 0:14:30And I'm just kneading this and back to that old adage, generally -
0:14:30 > 0:14:33the softer the dough, the better the bread.
0:14:33 > 0:14:37And pizza or pissaladiere is no exception to that rule.
0:14:38 > 0:14:40Now, this,
0:14:40 > 0:14:43this is how gentle we're going to cook these onions.
0:14:43 > 0:14:47These onions should take about 45 minutes to an hour.
0:14:47 > 0:14:50So, it's about patience and every now and then
0:14:50 > 0:14:53you've just got to stir it, but gently.
0:14:53 > 0:14:55And conveniently,
0:14:55 > 0:15:01what will take about 45 minutes is for this ball of dough
0:15:01 > 0:15:03to double in size.
0:15:03 > 0:15:06So, I'm just going to cover this with a damp tea towel
0:15:06 > 0:15:10and while his onions cook, wait for nature to work its magic
0:15:10 > 0:15:12and that's me dough.
0:15:12 > 0:15:13Perfect.
0:15:24 > 0:15:25Izzy, bizzy, let's get wizzy.
0:15:26 > 0:15:29Get in! I tell you what I've got to do, though.
0:15:29 > 0:15:32Before you start that, I've just got to transfer these because we can't
0:15:32 > 0:15:34put the hot onions onto that dough.
0:15:34 > 0:15:36Oh, no, the dough'll collapse.
0:15:36 > 0:15:37So it'll collaps-ed.
0:15:38 > 0:15:40Look at that, man.
0:15:40 > 0:15:43Look, that's what you want, that's the sort of colour...
0:15:44 > 0:15:45..and consistency.
0:15:47 > 0:15:50Now, what you want is a very sturdy oven tray.
0:15:52 > 0:15:55First off we need to grease the tray with some olive oil.
0:15:55 > 0:15:59Now, I want to press the dough onto the tray, bit like making focaccia.
0:16:00 > 0:16:01But not quite to the edge.
0:16:03 > 0:16:06Just be patient with this and just stretch and nip.
0:16:08 > 0:16:10Look at that, man.
0:16:10 > 0:16:14We want the onions to be in a rectangle about one centimetre in
0:16:14 > 0:16:16from the border of the dough.
0:16:16 > 0:16:19- Right, old friend.- You splodge and I'll swipe.
0:16:21 > 0:16:24- The onions.- It's all about the onions, isn't it?
0:16:24 > 0:16:25It is, this dish, it is, yeah.
0:16:32 > 0:16:34Now, should I or do you want to?
0:16:34 > 0:16:35- No, go on.- It's your dish.
0:16:35 > 0:16:37I know, but you like it.
0:16:37 > 0:16:38Anchovies.
0:16:39 > 0:16:41Kingy, you know when you're home,
0:16:41 > 0:16:43what would be the occasion that you think,
0:16:43 > 0:16:45"I'm going to get a pissaladiere on"?
0:16:45 > 0:16:47Saturday mornings, you stick it in.
0:16:48 > 0:16:52By about half past 11, 12 o'clock it's ready.
0:16:52 > 0:16:53Yeah.
0:16:53 > 0:16:56And then just nibble on with it all day.
0:16:56 > 0:16:57Saturday... It'd be great, wouldn't it,
0:16:57 > 0:17:00for watching Strictly and having your pissaladiere.
0:17:00 > 0:17:01Yeah.
0:17:03 > 0:17:04Add the olives at intervals.
0:17:04 > 0:17:07We like to put them in the middle of the squares.
0:17:07 > 0:17:10It's the only dinner that you can play draughts with.
0:17:15 > 0:17:17And you take the oil and you just...
0:17:17 > 0:17:19So that's the anchovy oil.
0:17:19 > 0:17:22And you can see, little Kingy,
0:17:22 > 0:17:25this little blonde tousled hair tot,
0:17:25 > 0:17:29with his big slice of pissaladiere in his hands
0:17:29 > 0:17:32and the olive oil going down his chin and all that'd be going
0:17:32 > 0:17:35through his head is, "When am I going to get the next one?"
0:17:35 > 0:17:37And literally, it'll be about an hour.
0:17:37 > 0:17:41I could only ever wait an hour and I'd be back and in the end after a
0:17:41 > 0:17:43fortnight, honestly I must have looked like that,
0:17:43 > 0:17:45I must have had it about eight times a day.
0:17:46 > 0:17:50Now, we want to put this into a really hot oven for about 20 minutes
0:17:50 > 0:17:53but keep an eye on it - you don't want it burnt.
0:17:53 > 0:17:54See you later.
0:18:09 > 0:18:10- Is it ready?- Yeah.
0:18:10 > 0:18:11Yes!
0:18:11 > 0:18:15I must say, the smell is unreal.
0:18:15 > 0:18:17- Get in.- Does that look like it used to?
0:18:17 > 0:18:21- Yes.- Lovely and sticky and unctuous. Shall we put some herbs on the top?
0:18:22 > 0:18:25Oh, you're very Jamie Oliver when you do that.
0:18:25 > 0:18:27Now, I remember the slices were big.
0:18:31 > 0:18:32Memories are made of this.
0:18:39 > 0:18:41Mm! That is so good.
0:18:42 > 0:18:44Thanks for your memories!
0:18:44 > 0:18:45No, thanks for yours!
0:18:45 > 0:18:46You had good holidays, didn't you?
0:18:46 > 0:18:48Oh, yeah, defo.
0:18:48 > 0:18:49Oh, man.
0:18:49 > 0:18:51It wasn't like this in Southport!
0:19:01 > 0:19:03Nothing beats a bit of home cooking,
0:19:03 > 0:19:07but every now and then it's nice to have someone else cook for you.
0:19:07 > 0:19:09Thankfully, all throughout the country,
0:19:09 > 0:19:12there are tasty places that make us feel right at home.
0:19:17 > 0:19:19- Thank you very much. - OK.- Thank you.
0:19:21 > 0:19:25I'm Jean Webber and I'm the proud owner of the Cabin Cafe,
0:19:25 > 0:19:28which has been in my family since 1932.
0:19:28 > 0:19:32It's got a lot of history to it.
0:19:32 > 0:19:34We're very proud of it.
0:19:37 > 0:19:40- Morning.- Can I have a bacon and mushroom to take away?
0:19:40 > 0:19:42We'll give you a shout when it's ready, my love.
0:19:42 > 0:19:44OK.
0:19:44 > 0:19:46It started off as a little tea stall.
0:19:47 > 0:19:51It was a brand-new chicken shed, if you know what I mean,
0:19:51 > 0:19:56with the up flap and serve the teas from outside,
0:19:56 > 0:19:57like a little tea stall.
0:19:58 > 0:20:03Then my father extended it for a couple or three tables and chairs inside.
0:20:05 > 0:20:06Through the years, do you know what I mean,
0:20:06 > 0:20:11it got extended and extended, then when they wanted to retire
0:20:11 > 0:20:14and I got married and we took it over, you know.
0:20:15 > 0:20:19So, I have been here most of my working life.
0:20:23 > 0:20:25The Cabin.
0:20:25 > 0:20:26Hello.
0:20:28 > 0:20:30Right, I'll put Mark on.
0:20:30 > 0:20:32It's your friend up the road.
0:20:32 > 0:20:33Hello.
0:20:33 > 0:20:37'These days I run this place with my son, Mark.'
0:20:37 > 0:20:39Eggs, bacon, sausage.
0:20:39 > 0:20:40Any sauce? I'll give you some sachets.
0:20:40 > 0:20:43'I think it's very important that it's family run.
0:20:43 > 0:20:46'My mum's a bit of a star.'
0:20:46 > 0:20:49She's very, very cafe through and through.
0:20:49 > 0:20:52I think if you cut her in half, you'd see Cabin Cafe written through the middle of her.
0:20:53 > 0:20:56She gets up at some ridiculous time in the morning to come in here
0:20:56 > 0:20:58specially to get things all set up.
0:20:58 > 0:21:02Honestly, to be 78 years old nearly, and still doing what she does,
0:21:02 > 0:21:03it's quite amazing.
0:21:09 > 0:21:11The food we do here is all home-cooked,
0:21:11 > 0:21:13which I think is very important.
0:21:15 > 0:21:17With the truckers, they all come down from the north
0:21:17 > 0:21:21and they're out for the week. So they want a bit of home comfort.
0:21:21 > 0:21:25They've got their lorries to sleep in but they want a decent meal
0:21:25 > 0:21:29and they come here because they know they're going to get a home-cooked meal,
0:21:29 > 0:21:30freshly cooked.
0:21:31 > 0:21:33We serve all day breakfast.
0:21:33 > 0:21:36Lunchtimes, we do ham, egg and chips,
0:21:36 > 0:21:38corned beef, egg and chips.
0:21:38 > 0:21:43All the pies with peas and beans and gravy and then we make curries,
0:21:43 > 0:21:45beef casseroles...
0:21:45 > 0:21:47Sometimes when they look at our boards,
0:21:47 > 0:21:49they say there's too big a selection.
0:21:49 > 0:21:50SHE LAUGHS
0:21:59 > 0:22:02It means a lot to us, the whole family.
0:22:03 > 0:22:07And I think a lot of my customers appreciate that it is a family-run
0:22:07 > 0:22:10business, because there's not many of them around now.
0:22:12 > 0:22:14I've been coming here a long time.
0:22:14 > 0:22:16I've seen people come, I've seen people go,
0:22:16 > 0:22:18I've actually seen people grow up,
0:22:18 > 0:22:21which is actually fairly unique in a business.
0:22:23 > 0:22:26I've been coming here for about 40 years, I should think.
0:22:27 > 0:22:29Hopefully I'll be coming here for another 40 years.
0:22:29 > 0:22:31I doubt it, I'm 74 now,
0:22:31 > 0:22:34so their cooking ain't done too bad for me, has it?
0:22:35 > 0:22:39I've been coming here a long time. Probably 25 years.
0:22:39 > 0:22:41And Mark and the gang and his mum,
0:22:41 > 0:22:44we've known them all the years so they're all friends.
0:22:44 > 0:22:46It's like coming home, really.
0:22:47 > 0:22:49They're a part of our family, really.
0:22:49 > 0:22:54They come in, they tell us about their families and all my family
0:22:54 > 0:22:57and, you know, I mean, we're just one happy family.
0:23:21 > 0:23:23Ole!
0:23:23 > 0:23:25We did, we all started to go to Spain, didn't we?
0:23:25 > 0:23:26We did. We were off, dude.
0:23:26 > 0:23:30I know, and we brought all sorts of things back with us from our holidays.
0:23:30 > 0:23:32And there's one dish that I love
0:23:32 > 0:23:34that you find in little back street cafes,
0:23:34 > 0:23:37the one with sausage, chicken, seafood.
0:23:38 > 0:23:40Paella or "pie-aya".
0:23:40 > 0:23:41Yeah.
0:23:41 > 0:23:44Oh! # Viva Espana... #
0:23:49 > 0:23:50Now, this is cooking chorizo.
0:23:50 > 0:23:53Like your chorizo, you know the one you get that's like a log that you chew,
0:23:53 > 0:23:54don't use that for this.
0:23:54 > 0:23:59Cooking chorizo is a raw sausage and it will need to be cooked.
0:23:59 > 0:24:03Chicken thighs, cut...
0:24:03 > 0:24:05about that size.
0:24:05 > 0:24:10OK? And then we want to put that in the hot pan with the olive oil
0:24:10 > 0:24:12and put some colour on it.
0:24:14 > 0:24:17Don't forget, the old thing,
0:24:17 > 0:24:21don't overcrowd your pan and make sure your pan's got some heat in it.
0:24:21 > 0:24:24I remember the first one in our family to go, like,
0:24:24 > 0:24:29to the Mediterranean, was me aunty Edie and she went off to Mallorca.
0:24:29 > 0:24:31- Did she?- Oh and she brought me back, I was a little boy,
0:24:31 > 0:24:35this red silk tie with a picture of a bull-fighter on the front
0:24:35 > 0:24:39and it was on white elastic. I loved that tie.
0:24:39 > 0:24:41Chorizo goes in with the chicken.
0:24:43 > 0:24:45And that cooks down.
0:24:45 > 0:24:48Take four flat cloves of garlic.
0:24:48 > 0:24:49We want to smell of garlic.
0:24:49 > 0:24:52We want that flavour to take us back.
0:24:52 > 0:24:55I was thinking, when was the first time I had paella?
0:24:55 > 0:24:58And actually, me sister went back-packing to Morocco.
0:24:58 > 0:25:00- Morocco?- Morocco.
0:25:00 > 0:25:04And she went through Spain and then she came back,
0:25:04 > 0:25:08she cooked paella that she'd bought back from...
0:25:08 > 0:25:09from Spain.
0:25:09 > 0:25:12I'll just do the garlic in for you, Si.
0:25:12 > 0:25:15Now we're getting into the flavour and smells, aren't we?
0:25:17 > 0:25:19It really was a peasant's dish, this.
0:25:19 > 0:25:23It was a way with some rice, you used up really whatever you had.
0:25:23 > 0:25:25Well, traditionally it was rabbit, wasn't it?
0:25:25 > 0:25:27Yeah, yeah.
0:25:27 > 0:25:32You know, as paellas go, you know, it may not be kind of purist,
0:25:32 > 0:25:34from the foothills of Andalusia,
0:25:34 > 0:25:38but it's certainly from the foothills of the memories of my aunty Edie.
0:25:38 > 0:25:40- Yeah.- And it's really, really good!
0:25:46 > 0:25:47We have to have tomatoes.
0:25:47 > 0:25:49Three fat juicy tomatoes.
0:25:49 > 0:25:52We want the flesh, not the skin or the pips.
0:25:52 > 0:25:54So what I'm doing is I'm halving them.
0:25:54 > 0:25:56It's a good tip this, actually.
0:25:56 > 0:25:58Makes a lovely, lovely sauce.
0:25:58 > 0:26:01And I want to take the seeds out.
0:26:04 > 0:26:06I'm just going to grate the tomatoes.
0:26:06 > 0:26:07Try and keep the skin.
0:26:09 > 0:26:12I'll put a little bit of seasoning in this.
0:26:12 > 0:26:13Little bit of salt.
0:26:20 > 0:26:22That's just the meat of the tomato.
0:26:22 > 0:26:25No pips, no skin and that's what you want.
0:26:27 > 0:26:28Now, to cook the tomato off,
0:26:28 > 0:26:31what we're going to do is we're going to move the meat to one side
0:26:31 > 0:26:34and then Dave's going to put that in there like that.
0:26:36 > 0:26:38Mm.
0:26:38 > 0:26:40And now we want the zest of a lemon.
0:26:42 > 0:26:47Ah. Yeah. Now it's starting to smell like holidays.
0:26:47 > 0:26:48Yeah.
0:26:48 > 0:26:53And I want a teaspoon of smoked, sweet paprika.
0:26:53 > 0:26:58The smoky paprika gives it that almost cooked over fire taste.
0:26:58 > 0:26:59Now the saffron.
0:27:00 > 0:27:03The rice is going to be a wonderful golden colour, that's the saffron,
0:27:03 > 0:27:05and I'm using a reasonable amount of saffron.
0:27:05 > 0:27:07And I'm just going to put that into some stock.
0:27:07 > 0:27:11I've got a pan of hot chicken stock here.
0:27:11 > 0:27:13A couple of sprigs of thyme.
0:27:15 > 0:27:17Three bay leaves. Three.
0:27:19 > 0:27:20And now, some greenery.
0:27:20 > 0:27:24So what I'm doing is I'm just going to chop these green beans
0:27:24 > 0:27:25and I'm keeping the tails on.
0:27:25 > 0:27:29- Look at that.- Lovely. Lovely colours as well, isn't there?
0:27:29 > 0:27:30Yeah. Deep reds.
0:27:32 > 0:27:34Well, it's all the colours of Iberia, isn't it?
0:27:34 > 0:27:35The Iberian Peninsula.
0:27:35 > 0:27:38Well, it looks like the tie that me aunty Edie bought me.
0:27:38 > 0:27:39Lush, man.
0:27:41 > 0:27:42- Right, now it's the stock.- Stock.
0:27:44 > 0:27:46Let's just pour. Now, it's not like a risotto
0:27:46 > 0:27:50where you're constantly dribbling in kind of ladles full.
0:27:50 > 0:27:52This, you bung it in.
0:27:52 > 0:27:56I'm going to keep a ladleful back, so in case it starts to dry out,
0:27:56 > 0:27:57I can top it up.
0:27:59 > 0:28:02And just to bear in mind, the stock needs to be hot, not cold.
0:28:02 > 0:28:04Yeah.
0:28:04 > 0:28:07Now the rice. This is paella rice.
0:28:07 > 0:28:11Or indeed you can get away with risotto rice.
0:28:11 > 0:28:14Just sprinkle the rice in so it's kind of quite an even layer.
0:28:15 > 0:28:18Now, that saffron, it's soaked into the stock.
0:28:18 > 0:28:21The stock's gone a wonderful golden colour.
0:28:21 > 0:28:25And you get more value out of your saffron if you soak it first.
0:28:26 > 0:28:31Now, this is the only time you ever stir your paella.
0:28:33 > 0:28:34After the saffron goes in.
0:28:35 > 0:28:39Now, we leave that to simmer away for about 12 to 15 minutes
0:28:39 > 0:28:40until the rice is cooked through.
0:28:40 > 0:28:43As Dave says, we want the rice to cook through
0:28:43 > 0:28:48but we take a piece out, we taste it, it needs to be slightly al dente
0:28:48 > 0:28:52because when we put the seafood on, the seafood needs time to cook
0:28:52 > 0:28:55and we don't want to overcook the rice.
0:29:16 > 0:29:17- Just about perfect.- Yeah, it is.
0:29:17 > 0:29:19Right, so I'm going to put some more stock on,
0:29:19 > 0:29:21just to make sure it doesn't dry.
0:29:23 > 0:29:26So you just place the prawns on the top.
0:29:26 > 0:29:27I'll try and do them nice.
0:29:27 > 0:29:30We get the mussels.
0:29:30 > 0:29:33The thing is, a paella, the pan goes to the table,
0:29:33 > 0:29:37so you want a bit of loveliness in your decoration.
0:29:43 > 0:29:47Now we just need to steam this until the prawns are cooked through,
0:29:47 > 0:29:48and the mussels are open.
0:29:50 > 0:29:53So just let that steam for about ten minutes and you will have a paella
0:29:53 > 0:29:58that is fit to serve for Julio Iglesias at his birthday party,
0:29:58 > 0:29:59it's that good!
0:30:12 > 0:30:16Now, the prawns should have gone red and the mussels should have opened.
0:30:16 > 0:30:18Va-voom-ba!
0:30:18 > 0:30:20- Hey hey! Get in!- Have you put the lemon on?
0:30:23 > 0:30:26Now what a picture to put this on the table.
0:30:26 > 0:30:30Some say pae-yella, some say pae-yay-a, all we say is
0:30:30 > 0:30:33it's really, really good food.
0:30:33 > 0:30:34Shall we?
0:30:37 > 0:30:39It's all about the rice, innit?
0:30:39 > 0:30:41Certainly is, and that's cooked to perfection.
0:30:42 > 0:30:43Oh, that is good.
0:30:45 > 0:30:48Where are you going on your holiday this year? Magaluf?
0:30:48 > 0:30:49No, Fuengirola.
0:30:51 > 0:30:53You don't need to with this.
0:31:00 > 0:31:03Britain has an army of creative chefs who, day after day,
0:31:03 > 0:31:07send out sensational dishes to customers in their restaurants.
0:31:09 > 0:31:14They work long hours, toiling over their stoves.
0:31:14 > 0:31:17But at home, what's their idea of comfort food?
0:31:20 > 0:31:23I initially moved to England with my girlfriend, actually,
0:31:23 > 0:31:26who I met in Australia, she's from Doncaster.
0:31:26 > 0:31:29Eventually we decided to move in to Sheffield.
0:31:29 > 0:31:31Both been here ever since.
0:31:33 > 0:31:37My passion for food comes from several different places.
0:31:38 > 0:31:40My mum's quite a good cook.
0:31:40 > 0:31:44On my father's side, they are all Spanish,
0:31:44 > 0:31:48and I think in Australia, it's, you know, very multicultural,
0:31:48 > 0:31:51and influences on food come from all over the world.
0:31:58 > 0:32:01Here, our kitchen can be very busy.
0:32:06 > 0:32:08I do enjoy a busy shift.
0:32:09 > 0:32:11It's what you do it for,
0:32:11 > 0:32:14the entire week sort of builds up to the Saturday night, I guess.
0:32:21 > 0:32:26Working at such pace all the time, when I am off, when I'm at home,
0:32:26 > 0:32:28I do enjoy a bit more of a relaxed pace.
0:32:30 > 0:32:34You know, I'm not particularly known for rushing around on my days off.
0:32:34 > 0:32:37It does my girlfriend's head in a little bit,
0:32:37 > 0:32:39but, yeah, it's my downtime, for sure,
0:32:39 > 0:32:42and I like to keep it at a sort of slower pace.
0:32:47 > 0:32:51Cooking at home, for me, is quite a contrast to the kitchen.
0:32:53 > 0:32:55You cook at work, you have a menu to work off,
0:32:55 > 0:32:57it doesn't change every day.
0:33:00 > 0:33:04When I cook at home, I experiment, for the most part.
0:33:04 > 0:33:06You cook the food that you want to cook, you know,
0:33:06 > 0:33:08when you want to cook it.
0:33:13 > 0:33:16I do personally quite enjoy a barbecue.
0:33:18 > 0:33:20I know that sounds quite stereotypical,
0:33:20 > 0:33:23but I really enjoy barbecued meat or vegetables.
0:33:27 > 0:33:30Being at home, I like to marinade the meat,
0:33:30 > 0:33:33sometimes really heavily with a lot of spice,
0:33:33 > 0:33:37other times just really simply, like a nice cut of lamb, for example,
0:33:37 > 0:33:40pairs really well with just some rosemary, garlic, salt,
0:33:40 > 0:33:41pepper and olive oil.
0:33:42 > 0:33:44When barbecuing that, you get a nice,
0:33:44 > 0:33:47natural smoky flavour from the barbecue.
0:33:48 > 0:33:50And take a sort of basic flatbread,
0:33:50 > 0:33:52which I just make a really simple dough,
0:33:52 > 0:33:55no need to prove it, just roll it out and get it straight on there,
0:33:55 > 0:33:59and that cooks in no time, and again you get that real smoky flavour.
0:34:17 > 0:34:21I love cooking, and I love everything about food.
0:34:21 > 0:34:24I enjoy being able to cook for other people,
0:34:24 > 0:34:27you get the rewards of enjoyment from them.
0:34:31 > 0:34:34My grandmother's probably the biggest influence.
0:34:34 > 0:34:38She is a fantastic cook, and then sort of tried to teach me.
0:34:39 > 0:34:42Now I'm slowly getting in her good books on the cooking side of things.
0:34:42 > 0:34:44When I started, I wasn't quite good enough,
0:34:44 > 0:34:47but now I think, after ten years, I'm almost there!
0:35:07 > 0:35:10Dude, I've got to separate 12 eggs, so I'm going to be here for a while.
0:35:10 > 0:35:11We're going to make a trifle.
0:35:11 > 0:35:14It's kind of combining two of our favourite things,
0:35:14 > 0:35:16Black Forest gateau and trifle!
0:35:16 > 0:35:18Put them together and you've got a Black Forest trifle gateau.
0:35:18 > 0:35:21Yeah, yeah, no, you do!
0:35:21 > 0:35:25- It works, doesn't it?- No, it definitely works, and it's lovely, it's a lovely recipe, this.
0:35:30 > 0:35:33All good trifles start with a custard.
0:35:33 > 0:35:34So we've got milk...
0:35:36 > 0:35:38..cream, lots of cream.
0:35:39 > 0:35:43We're using proper vanilla, Madagascan vanilla pods.
0:35:43 > 0:35:45If you can't get the pods like this,
0:35:45 > 0:35:49get vanilla bean paste or vanilla extract.
0:35:49 > 0:35:50Don't use essence.
0:35:50 > 0:35:52Essence is kind of synthetic.
0:35:52 > 0:35:54Mind you, that's what me mother would have done!
0:35:55 > 0:35:57So whilst this is coming to the boil,
0:35:57 > 0:35:59I'm going to melt some chocolate,
0:35:59 > 0:36:01because it's a chocolate custard,
0:36:01 > 0:36:03and you don't need to do much with your chocolate.
0:36:03 > 0:36:06You'll find as the heat comes through your bain-marie,
0:36:06 > 0:36:07it will just melt gently.
0:36:08 > 0:36:12What was the core thing in a trifle when you were a kid?
0:36:12 > 0:36:15Can you remember those, like, sugary finger things that you used to get?
0:36:15 > 0:36:16Boudoir biscuits.
0:36:16 > 0:36:19Boudoir biscuits, yeah! And then me mam used to...
0:36:19 > 0:36:21What's a boudoir biscuit?
0:36:21 > 0:36:24- I don't know!- It's a bedroom biscuit!- It is! A bedroom biscuit.
0:36:24 > 0:36:26- What's all that about?- Aye.
0:36:26 > 0:36:28So, yeah, what was yours?
0:36:28 > 0:36:30It was Madeira cake, but it would be like,
0:36:30 > 0:36:32sometimes it was one that was bought, you know,
0:36:32 > 0:36:37wrapped in cellophane, definitely cellophane, nothing fancy.
0:36:37 > 0:36:39Then you've got a booze element, obviously.
0:36:39 > 0:36:42In my family, as I'm sure in yours, we were very keen on that.
0:36:42 > 0:36:44Oh no, we weren't, because my dad was teetotal, you see.
0:36:44 > 0:36:46Was he?!
0:36:46 > 0:36:50Our complete consumption of alcohol was one bottle of sherry a year.
0:36:50 > 0:36:51Really?
0:36:51 > 0:36:53So there'd be a little nip at Christmas,
0:36:53 > 0:36:56and then the rest went on your Madeira cake in your trifle.
0:37:03 > 0:37:05Right, listen, 12 egg yolks.
0:37:05 > 0:37:07I've whisked them a little bit so they've changed colour,
0:37:07 > 0:37:12and then you want four dessert spoons of cocoa powder.
0:37:12 > 0:37:16And, remember, it's cocoa powder, not drinking chocolate.
0:37:16 > 0:37:17Yes, do remember that.
0:37:17 > 0:37:20So many people try and make chocolate cake,
0:37:20 > 0:37:22and they'll get their thing of drinking chocolate.
0:37:22 > 0:37:24It's not, it's cocoa powder.
0:37:25 > 0:37:26This is the secret, isn't it, Kingy?
0:37:26 > 0:37:29Sometimes, when you make your own custard,
0:37:29 > 0:37:31it goes like all Dr Who monster.
0:37:31 > 0:37:34Stick some cornflour in - Bob's your uncle.
0:37:34 > 0:37:37So two of those, and then the sugar.
0:37:37 > 0:37:39Lovely. In we go.
0:37:41 > 0:37:43And whisk.
0:37:43 > 0:37:47Preferably with an electric beater, but if you haven't got one of those,
0:37:47 > 0:37:49you're going to have to use your arm.
0:37:50 > 0:37:52Right, are you ready?
0:37:52 > 0:37:53No!
0:37:53 > 0:37:58Two, three, four, I'll try not to burn my friend's hands.
0:38:01 > 0:38:02Oh, yes!
0:38:04 > 0:38:05Nice one, dude.
0:38:06 > 0:38:08Right, now...
0:38:08 > 0:38:12the chocolate. Now just pour this in and keep whisking.
0:38:16 > 0:38:19What we're going to do now, we're going to transfer that to a pan,
0:38:19 > 0:38:22because we need to cook the flour out.
0:38:22 > 0:38:24The cornflour will heat up and thicken,
0:38:24 > 0:38:26and then the egg yolks will cook,
0:38:26 > 0:38:29and we will end up with chocolate custard.
0:38:34 > 0:38:39Ee, two grown men looking into a pot of chocolate custard!
0:38:39 > 0:38:40- It's beautiful!- It is beautiful.
0:38:40 > 0:38:42Yeah, that's what we need.
0:38:42 > 0:38:44Now, what we're going to do, we're going to transfer this,
0:38:44 > 0:38:46because look at the consistency of this now, Dave.
0:38:46 > 0:38:49Oh, come on.
0:38:51 > 0:38:54Look at that. And we're going to show you a top tip.
0:38:54 > 0:38:57Mr Myers has got some clingfilm.
0:38:57 > 0:38:58Now this is quite important,
0:38:58 > 0:39:02because what we're going to do is we're going to make sure that the
0:39:02 > 0:39:05custard doesn't form a skin.
0:39:05 > 0:39:07So, as it cools, what we need to do,
0:39:07 > 0:39:12we need to put this clingfilm right on the surface of...
0:39:13 > 0:39:14That's me told!
0:39:14 > 0:39:16Just put that there, like that.
0:39:16 > 0:39:19And that means that skin won't form,
0:39:19 > 0:39:24because there's no air between the clingfilm and the custard.
0:39:24 > 0:39:25Shall we have a cup of tea while that cools?
0:39:25 > 0:39:27Yeah, why not. Kettle on, good man.
0:39:37 > 0:39:38Do we have a skin?
0:39:39 > 0:39:40We do not.
0:39:42 > 0:39:45I told you to put the clingfilm right down right on the top!
0:39:45 > 0:39:50Now, we've just knocked up a very simple chocolate cake.
0:39:50 > 0:39:52Or you could use chocolate brownies.
0:39:52 > 0:39:53Lovely, that.
0:39:53 > 0:39:55Now, Mr King.
0:39:55 > 0:39:58I'm going to cut some cake fingers, and spread with jam.
0:40:01 > 0:40:04Sandwich together and arrange in the bottom of a large trifle bowl.
0:40:06 > 0:40:09Pour over the Kirsch, or cherry brandy,
0:40:09 > 0:40:11then sprinkle over the cherries.
0:40:11 > 0:40:13Oh, look at that.
0:40:13 > 0:40:15Now, the texture.
0:40:15 > 0:40:19Put a layer of Amaretti biscuits over the cherries,
0:40:19 > 0:40:22then pour over the custard in a thick, even layer.
0:40:23 > 0:40:28I don't know about you, but at this point, I really get quite excited.
0:40:28 > 0:40:29Yeah.
0:40:29 > 0:40:31Just put that there, there you go.
0:40:33 > 0:40:34Look at that.
0:40:38 > 0:40:40Did you have a trifle bowl when you were a kid?
0:40:40 > 0:40:43Erm, not that I can remember.
0:40:45 > 0:40:47Because my mam was a florist for a bit,
0:40:47 > 0:40:52so it was whatever she didn't have flowers in was used!
0:40:52 > 0:40:54Yeah. We had a bowl that me nan had won.
0:40:54 > 0:40:57I think it was a rose bowl that had been converted,
0:40:57 > 0:40:58she won it in bowling.
0:40:58 > 0:41:00- Oh, mint!- And then that was always our trifle bowl.
0:41:02 > 0:41:06Well, it was our trifle bowl, our salad bowl...
0:41:06 > 0:41:11I think it was our everything bowl, because we only had one bowl, because we were really poor.
0:41:11 > 0:41:16Now, like most good building projects, this needs time to settle.
0:41:16 > 0:41:19So pop that back in the fridge, let it settle,
0:41:19 > 0:41:23let all the booze soak into the biscuits, to the cake,
0:41:23 > 0:41:25and then we're kind of ready for the final flourish.
0:41:25 > 0:41:29And, just like laying concrete...
0:41:32 > 0:41:35..turn, tamper.
0:41:42 > 0:41:45No wonder your mother used to get you to whistle.
0:41:45 > 0:41:47DAVID WHISTLES
0:41:47 > 0:41:48Because if you whistle, you know he's not eating.
0:41:48 > 0:41:52But licking the bowl, again, when you're a kid, I don't do it now,
0:41:52 > 0:41:55but just all this nostalgia's making me think...
0:41:55 > 0:41:57"I don't do it now?"
0:41:57 > 0:41:59You so do!
0:41:59 > 0:42:02So what I've got here is I've got some lovely cherries.
0:42:02 > 0:42:05Look at those, look at the colour of those, beautiful.
0:42:05 > 0:42:07Does that not say "Black Forest" to you?
0:42:07 > 0:42:10It does. So what I'm going to do, I'm going to dip them in chocolate,
0:42:10 > 0:42:13and then we are going to decorate it with just that.
0:42:15 > 0:42:18When ready, whisk the double cream until it forms soft peaks,
0:42:18 > 0:42:21then smooth this over the custard.
0:42:21 > 0:42:23I mean, you can put like little piggies on the top, if you want.
0:42:26 > 0:42:29Decorate with more crushed Amaretti biscuits...
0:42:30 > 0:42:32..chocolate dipped cherries...
0:42:33 > 0:42:35..and maybe some chocolate curls.
0:42:35 > 0:42:36Ooh.
0:42:43 > 0:42:48Well, it's ideas from our childhood, it's nostalgic,
0:42:48 > 0:42:51I think we've created something that's unique, but, by 'eck,
0:42:51 > 0:42:53you want to eat it, don't you?
0:42:53 > 0:42:55- Look at that.- Anticipation's killing us.
0:43:00 > 0:43:01What do we reckon?
0:43:01 > 0:43:04- Mmm.- Mmm.
0:43:04 > 0:43:05Mmm...