0:00:03 > 0:00:07We've travelled the world and eaten everywhere from roadside bars
0:00:07 > 0:00:09to restaurants with Michelin stars.
0:00:10 > 0:00:13But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:18Coming into a warm kitchen, filled with the aroma
0:00:18 > 0:00:20of a tasty meal bubbling away.
0:00:21 > 0:00:24It's one of life's great pleasures.
0:00:24 > 0:00:28There's nothing like comfort food to put a smile on your face.
0:00:37 > 0:00:40Today, the stuff that memories are made of.
0:00:41 > 0:00:43We're talking nostalgia.
0:00:46 > 0:00:48Food, mate, smells -
0:00:48 > 0:00:51there's nothing better than the smell of something that you had
0:00:51 > 0:00:54- when you were little.- Yeah.- And this is one of your dishes, isn't it?
0:00:54 > 0:00:56This is one of your nostalgia dishes.
0:00:56 > 0:00:58Well, this is it.
0:00:58 > 0:01:01A good, proper Lancashire hotpot.
0:01:01 > 0:01:02Oh, yes.
0:01:10 > 0:01:13I'm going to slice onions and if there's a tear in me eye,
0:01:13 > 0:01:15it may not just be the onions.
0:01:16 > 0:01:20It's almost like making, say, a casserole meets a savoury gateau.
0:01:20 > 0:01:23So what we do is we get all the elements to the hotpot together
0:01:23 > 0:01:25and then you layer it all up like that
0:01:25 > 0:01:27and it goes into the pan and you cook it.
0:01:27 > 0:01:31Right, you can use chump chops, you can use scrag end,
0:01:31 > 0:01:34but this is neck, lamb neck.
0:01:34 > 0:01:35When you're browning meat off,
0:01:35 > 0:01:38because this is what we're going to do now, do it in batches,
0:01:38 > 0:01:41because you just want a sort of a relatively small amount in the pan
0:01:41 > 0:01:43and then set it aside.
0:01:45 > 0:01:46My mum,
0:01:46 > 0:01:49she had one of those big creamware bowls
0:01:49 > 0:01:53and that bowl was used for kneading bread, for leavening it
0:01:53 > 0:01:55and that was also our hotpot bowl,
0:01:55 > 0:01:57so even when it's used for sweet dishes,
0:01:57 > 0:01:59there would inevitably be brown gravy marks on the top
0:01:59 > 0:02:02where the hotpot had stained.
0:02:02 > 0:02:05What occasion did she used to do that for, Dave?
0:02:05 > 0:02:08It was a winter dish. I remember it when you come home from school.
0:02:08 > 0:02:12So I'd inevitably be wet through from the rain, so I'm there,
0:02:12 > 0:02:16drying out in front of the fire, so there's this smell of kind of damp schoolboy,
0:02:16 > 0:02:17the hotpot in the oven.
0:02:17 > 0:02:21I just used to hope that people wouldn't take all the crispy potatoes!
0:02:21 > 0:02:25You know what's interesting, Si, I'm not quite sure what makes a
0:02:25 > 0:02:26Lancashire hot pot "Lancashire".
0:02:28 > 0:02:30I'd like to think it's the black pudding.
0:02:30 > 0:02:32The lamb, lamb's prevalent.
0:02:32 > 0:02:34Yeah, Lancashire - Cumbria, Cumberland.
0:02:35 > 0:02:38And lamb's kidneys, they're so sweet, aren't they, and...
0:02:38 > 0:02:41Well, texture really as well, they're very soft.
0:02:41 > 0:02:43- Yeah.- And that's that lovely thing about them.
0:02:43 > 0:02:46And what we've done here, lamb's kidneys, really lovely quality,
0:02:46 > 0:02:49we've cored them and then we've just cut them into quarters.
0:02:55 > 0:02:57Gravy, Mr Myers.
0:02:57 > 0:02:58Onions go into the pan.
0:02:59 > 0:03:02A nice big spoonful of flour.
0:03:02 > 0:03:04Ordinary flour onto the onions will coat that
0:03:04 > 0:03:06and cook it for a little bit.
0:03:08 > 0:03:09I've got some lamb stock here.
0:03:12 > 0:03:14More flavour now. Some sprigs of thyme.
0:03:16 > 0:03:17A couple of bay leaves.
0:03:18 > 0:03:22And a nice big spoonful of Worcestershire sauce.
0:03:24 > 0:03:25And that's the onion gravy.
0:03:28 > 0:03:30The pot that is hot.
0:03:30 > 0:03:33So, what we're going to do, we're going to butter it.
0:03:33 > 0:03:36So, just smear with butter on the inside.
0:03:36 > 0:03:37Oh!
0:03:38 > 0:03:40I think I broke it!
0:03:40 > 0:03:42- Oh, you haven't broken it, have you? - Hold on.
0:03:45 > 0:03:48- What?- Well, you always say that I'm the clumsy one
0:03:48 > 0:03:51and you're quite clumsy!
0:03:51 > 0:03:53I'm not clumsy, I'm an artist.
0:03:53 > 0:03:55Two, three, four.
0:03:55 > 0:03:57HE HUMS TO HIMSELF
0:03:58 > 0:04:01Beautiful. How easy was that?
0:04:01 > 0:04:03My mother would have given her eye teeth for that mandolin.
0:04:06 > 0:04:07Now it's the build.
0:04:09 > 0:04:13This layer of potato is going to cook in all the juices of the meat.
0:04:16 > 0:04:17Half the meat.
0:04:20 > 0:04:23And now we want about half this wonderful rich onion gravy.
0:04:24 > 0:04:26Add a layer of black pudding slices.
0:04:28 > 0:04:30Cover over with a layer of potato slices
0:04:30 > 0:04:33and as before, a layer of meat.
0:04:33 > 0:04:34Then more black pudding.
0:04:34 > 0:04:37Then the gravy. But season the potatoes as you go.
0:04:41 > 0:04:45The top layer of potatoes can be arranged as carefully as you like.
0:04:46 > 0:04:48That is beautiful.
0:04:49 > 0:04:51Dot with butter cubes.
0:04:51 > 0:04:53That's so you get a golden top.
0:04:53 > 0:04:58Cover with the lid and place in a preheated oven, 180 Celsius,
0:04:58 > 0:04:59for 20 minutes.
0:04:59 > 0:05:03Then, take off the lid and cook for a further 20 minutes until the top
0:05:03 > 0:05:05layer of spuds is golden.
0:05:07 > 0:05:08Lancashire hotpot.
0:05:08 > 0:05:10And it's your nostalgia dish, mucker.
0:05:10 > 0:05:13Just like me mother used to make.
0:05:13 > 0:05:14Mother.
0:05:17 > 0:05:18Where's the fork?!
0:05:27 > 0:05:29Every family has their favourite dishes,
0:05:29 > 0:05:32the comfort foods that remind us of home.
0:05:34 > 0:05:36These are our inheritance dishes,
0:05:36 > 0:05:40handed down through generations of the same family.
0:05:46 > 0:05:48My name's Meera. I'm 34 years old.
0:05:48 > 0:05:52I'm a food writer and a cook and I'm from Lincolnshire.
0:05:55 > 0:05:58I think if you naturally love ingredients and love food
0:05:58 > 0:06:01and love cuisines, then you will end up cooking from different cultures.
0:06:01 > 0:06:03I love Italian food, for example,
0:06:03 > 0:06:07but I always come back to Indian food, because it's my first love.
0:06:07 > 0:06:10It's a smell that still sort of really grounds me
0:06:10 > 0:06:13the moment that I walk through the door.
0:06:17 > 0:06:19'Meera and I do cook together.'
0:06:19 > 0:06:21Just do them into half.
0:06:21 > 0:06:22Oh, just half, sorry.
0:06:22 > 0:06:23Yes, please.
0:06:23 > 0:06:27'But we have a little rapport with each other'
0:06:27 > 0:06:30and we're a little bit cheeky, little bit naughty,
0:06:30 > 0:06:32we tell each other a little bit off as well
0:06:32 > 0:06:34and the wonderful thing is that, you know,
0:06:34 > 0:06:37because she knows all the recipes now and, in a way,
0:06:37 > 0:06:42she knows what I'm thinking and sometimes it's quite frightening!
0:06:45 > 0:06:49My inheritance dish is a Lincolnshire sausage and potato curry.
0:06:49 > 0:06:52I have varied the dish a little bit from when Mum used to cook it for us
0:06:52 > 0:06:54when I was a kid.
0:06:54 > 0:06:58It uses some of the best produce that Britain has to offer
0:06:58 > 0:07:01and marries them together with some incredibly traditional ancient
0:07:01 > 0:07:05Indian spices and traditional cooking techniques.
0:07:06 > 0:07:10Food is the backdrop to everything that we do as a family.
0:07:12 > 0:07:14Lovely plump, fat sausages.
0:07:15 > 0:07:18For me in particular, what I hadn't realised about
0:07:18 > 0:07:22how big a part it was is that my parents are both from Uganda
0:07:22 > 0:07:25and they didn't really talk about their past very much.
0:07:26 > 0:07:30Through learning the family recipes, I realised that behind every recipe
0:07:30 > 0:07:32there was a story.
0:07:32 > 0:07:35I haven't cooked them the whole way through because
0:07:35 > 0:07:39they'll get a chance to cook for a little bit longer later.
0:07:39 > 0:07:43But they've just got that lovely colour on them.
0:07:43 > 0:07:47'My parents were unceremoniously kicked out of Uganda in 1972
0:07:47 > 0:07:52'with 30,000 other Ugandan Asians and they came over to the UK.
0:07:52 > 0:07:54'I didn't really know about what life was like for them
0:07:54 > 0:07:58'when they were growing up, so food became a passport'
0:07:58 > 0:08:01to the past and to my mum's memories.
0:08:02 > 0:08:04Now that my potatoes are partly cooked,
0:08:04 > 0:08:06I'm going to put some passata in there.
0:08:06 > 0:08:09So I'm just going to use about half of that.
0:08:11 > 0:08:14I'm using Mum's magic box of spices.
0:08:15 > 0:08:20When we came here 44 years ago, you were not able to get a lot of Indian
0:08:20 > 0:08:24spices or Indian produce so, you know,
0:08:24 > 0:08:27you either starve or you change.
0:08:27 > 0:08:30And we thought, right, you know, what's on our doorstep?
0:08:30 > 0:08:35So, you know, it became quite an adventure for us trying new recipes,
0:08:35 > 0:08:39new things, but yet keeping to the tradition at the same time.
0:08:39 > 0:08:41This is looking really, really good.
0:08:48 > 0:08:50I think traditions are very important.
0:08:50 > 0:08:55They are going to change slightly over the years but, for us,
0:08:55 > 0:08:58we lost everything when we came from Uganda
0:08:58 > 0:09:02so we have to create new memories and new history
0:09:02 > 0:09:04and we need to pass it to our children.
0:09:07 > 0:09:10- Wow. That looks lovely!- Thanks, Mum.
0:09:10 > 0:09:12Really nice.
0:09:12 > 0:09:16'Keeping our family traditions alive is ready important to me.
0:09:16 > 0:09:20'Very little exists from their time in India or Uganda
0:09:20 > 0:09:23'and I'm already two steps removed.
0:09:23 > 0:09:28'When I have my children, I want them to know what their heritage is
0:09:28 > 0:09:34'and one way that I can do that is passing down the sort of recipes
0:09:34 > 0:09:37'and the stories that go with them.'
0:09:56 > 0:09:58What are you cooking, Kingy?
0:09:58 > 0:10:00Pissaladiere.
0:10:00 > 0:10:01Pissa-what?
0:10:01 > 0:10:03Pissaladiere.
0:10:03 > 0:10:04Tell us the story of your dish.
0:10:04 > 0:10:06Well, I tell you, right.
0:10:06 > 0:10:08It was the first time I went to France,
0:10:08 > 0:10:11and there was a guy selling what I thought was pizza
0:10:11 > 0:10:13and it was just so simple, the layers of flavour,
0:10:13 > 0:10:17but it was just that harmony of the sweetness of the onions,
0:10:17 > 0:10:22the salt of the anchovies and then you got another layer of savoury
0:10:22 > 0:10:25with the olive. It just blew us away.
0:10:29 > 0:10:31- Shall I do the dough?- Yeah, yeah.
0:10:31 > 0:10:34Because literally all I'm doing is, in oil and butter,
0:10:34 > 0:10:36I'm frying off some onions and that takes ages -
0:10:36 > 0:10:39and I mean literally about 45 minutes.
0:10:39 > 0:10:40Lots of onions.
0:10:40 > 0:10:41Lots, lots.
0:10:41 > 0:10:42Lots!
0:10:42 > 0:10:45Like, one and a half kilos of onions.
0:10:45 > 0:10:48The dough. Now, we're using plain flour for this.
0:10:48 > 0:10:51The nice thing about plain flour is that it ends up
0:10:51 > 0:10:54if you have this cold, the dough's still a little bit soft.
0:10:54 > 0:10:56So, I just put a teaspoon of salt
0:10:56 > 0:10:58in the flour.
0:10:58 > 0:11:01Now, for me liquids, for this amount of flour,
0:11:01 > 0:11:04I want about 125ml of warm water.
0:11:04 > 0:11:07So I want about a tablespoon of honey.
0:11:07 > 0:11:08And that goes into the water.
0:11:12 > 0:11:15Dried yeast goes in.
0:11:15 > 0:11:17I'm going to add a big glug of olive oil.
0:11:20 > 0:11:24So, the olive oil is basically the fat in the bread.
0:11:24 > 0:11:26Just add this to the flour.
0:11:40 > 0:11:42You've got to use a lot of butter, haven't you?
0:11:42 > 0:11:44Yeah, there's a lot of butter and there's a lot of oil.
0:11:44 > 0:11:48Now, the reason that we're putting the oil and the butter
0:11:48 > 0:11:52in the same pan is so the butter doesn't burn.
0:11:52 > 0:11:55Now, what's important, you see how the butter is starting to foam?
0:11:56 > 0:12:00That's an indication that the fat is at the right temperature
0:12:00 > 0:12:04to start the slow process of frying off these onions.
0:12:06 > 0:12:08And all I'm doing now, I'm just adding some thyme.
0:12:10 > 0:12:14I remember that flavour, that first flavour and going, what is that?
0:12:14 > 0:12:17And it was thyme. So, so good.
0:12:17 > 0:12:22And I'm just kneading this and back to that old adage, generally -
0:12:22 > 0:12:25the softer the dough, the better the bread.
0:12:25 > 0:12:29And pizza or pissaladiere is no exception to that rule.
0:12:30 > 0:12:31Now, this,
0:12:31 > 0:12:35this is how gentle we're going to cook these onions.
0:12:35 > 0:12:39These onions should take about 45 minutes to an hour.
0:12:39 > 0:12:42So, it's about patience and every now and then
0:12:42 > 0:12:45you've just got to stir it, but gently.
0:12:45 > 0:12:47And conveniently,
0:12:47 > 0:12:53what will take about 45 minutes is for this ball of dough
0:12:53 > 0:12:54to double in size.
0:12:54 > 0:12:58So, I'm just going to cover this with a damp tea towel
0:12:58 > 0:13:02and while his onions cook, wait for nature to work its magic
0:13:02 > 0:13:03and that's me dough.
0:13:03 > 0:13:04Perfect.
0:13:15 > 0:13:17Izzy, bizzy, let's get wizzy.
0:13:18 > 0:13:21Get in! I tell you what I've got to do, though.
0:13:21 > 0:13:24Before you start that, I've just got to transfer these because we can't
0:13:24 > 0:13:26put the hot onions onto that dough.
0:13:26 > 0:13:28Oh, no, the dough'll collapse.
0:13:28 > 0:13:29So it'll collaps-ed.
0:13:30 > 0:13:32Look at that, man.
0:13:32 > 0:13:35Look, that's what you want, that's the sort of colour...
0:13:36 > 0:13:37..and consistency.
0:13:39 > 0:13:42Now, what you want is a very sturdy oven tray.
0:13:43 > 0:13:47First off we need to grease the tray with some olive oil.
0:13:47 > 0:13:51Now, I want to press the dough onto the tray, bit like making focaccia.
0:13:52 > 0:13:53But not quite to the edge.
0:13:54 > 0:13:57Just be patient with this and just stretch and nip.
0:14:00 > 0:14:01Look at that, man.
0:14:01 > 0:14:06We want the onions to be in a rectangle about one centimetre in
0:14:06 > 0:14:08from the border of the dough.
0:14:08 > 0:14:11- Right, old friend.- You splodge and I'll swipe.
0:14:13 > 0:14:16- The onions.- It's all about the onions, isn't it?
0:14:16 > 0:14:17It is, this dish, it is, yeah.
0:14:24 > 0:14:26Now, should I or do you want to?
0:14:26 > 0:14:27- No, go on.- It's your dish.
0:14:27 > 0:14:29I know, but you like it.
0:14:29 > 0:14:30Anchovies.
0:14:31 > 0:14:33Kingy, you know when you're home,
0:14:33 > 0:14:35what would be the occasion that you think,
0:14:35 > 0:14:37"I'm going to get a pissaladiere on"?
0:14:37 > 0:14:39Saturday mornings, you stick it in.
0:14:40 > 0:14:43By about half past 11, 12 o'clock it's ready.
0:14:43 > 0:14:44Yeah.
0:14:44 > 0:14:47And then just nibble on with it all day.
0:14:47 > 0:14:49Saturday... It'd be great, wouldn't it,
0:14:49 > 0:14:52for watching Strictly and having your pissaladiere.
0:14:52 > 0:14:53Yeah.
0:14:55 > 0:14:56Add the olives at intervals.
0:14:56 > 0:14:59We like to put them in the middle of the squares.
0:14:59 > 0:15:01It's the only dinner that you can play draughts with.
0:15:07 > 0:15:09And you take the oil and you just...
0:15:09 > 0:15:11So that's the anchovy oil.
0:15:11 > 0:15:14And you can see, little Kingy,
0:15:14 > 0:15:17this little blonde tousled hair tot,
0:15:17 > 0:15:21with his big slice of pissaladiere in his hands
0:15:21 > 0:15:24and the olive oil going down his chin and all that'd be going
0:15:24 > 0:15:27through his head is, "When am I going to get the next one?"
0:15:27 > 0:15:29And literally, it'll be about an hour.
0:15:29 > 0:15:32I could only ever wait an hour and I'd be back and in the end after a
0:15:32 > 0:15:35fortnight, honestly I must have looked like that,
0:15:35 > 0:15:37I must have had it about eight times a day.
0:15:38 > 0:15:42Now, we want to put this into a really hot oven for about 20 minutes
0:15:42 > 0:15:45but keep an eye on it - you don't want it burnt.
0:15:45 > 0:15:46See you later.
0:16:00 > 0:16:02- Is it ready?- Yeah.
0:16:02 > 0:16:03Yes!
0:16:03 > 0:16:07I must say, the smell is unreal.
0:16:07 > 0:16:09- Get in.- Does that look like it used to?
0:16:09 > 0:16:13- Yes.- Lovely and sticky and unctuous. Shall we put some herbs on the top?
0:16:14 > 0:16:16Oh, you're very Jamie Oliver when you do that.
0:16:16 > 0:16:19Now, I remember the slices were big.
0:16:23 > 0:16:24Memories are made of this.
0:16:30 > 0:16:33Mm! That is so good.
0:16:34 > 0:16:35Thanks for your memories!
0:16:35 > 0:16:37No, thanks for yours!
0:16:37 > 0:16:38You had good holidays, didn't you?
0:16:38 > 0:16:40Oh, yeah, defo.
0:16:40 > 0:16:41Oh, man.
0:16:41 > 0:16:43It wasn't like this in Southport!
0:16:53 > 0:16:55Nothing beats a bit of home cooking,
0:16:55 > 0:16:59but every now and then it's nice to have someone else cook for you.
0:16:59 > 0:17:00Thankfully, all throughout the country,
0:17:00 > 0:17:04there are tasty places that make us feel right at home.
0:17:08 > 0:17:10- Thank you very much. - OK.- Thank you.
0:17:13 > 0:17:16I'm Jean Webber and I'm the proud owner of the Cabin Cafe,
0:17:16 > 0:17:20which has been in my family since 1932.
0:17:20 > 0:17:24It's got a lot of history to it.
0:17:24 > 0:17:25We're very proud of it.
0:17:29 > 0:17:32- Morning.- Can I have a bacon and mushroom to take away?
0:17:32 > 0:17:34We'll give you a shout when it's ready, my love.
0:17:34 > 0:17:35OK.
0:17:35 > 0:17:38It started off as a little tea stall.
0:17:39 > 0:17:43It was a brand-new chicken shed, if you know what I mean,
0:17:43 > 0:17:47with the up flap and serve the teas from outside,
0:17:47 > 0:17:49like a little tea stall.
0:17:50 > 0:17:55Then my father extended it for a couple or three tables and chairs inside.
0:17:56 > 0:17:58Through the years, do you know what I mean,
0:17:58 > 0:18:03it got extended and extended, then when they wanted to retire
0:18:03 > 0:18:06and I got married and we took it over, you know.
0:18:07 > 0:18:11So, I have been here most of my working life.
0:18:13 > 0:18:15The food we do here is all home-cooked,
0:18:15 > 0:18:17which I think is very important.
0:18:18 > 0:18:21With the truckers, they all come down from the north
0:18:21 > 0:18:25and they're out for the week. So they want a bit of home comfort.
0:18:25 > 0:18:28They've got their lorries to sleep in but they want a decent meal
0:18:28 > 0:18:32and they come here because they know they're going to get a home-cooked meal,
0:18:32 > 0:18:34freshly cooked.
0:18:35 > 0:18:37We serve all-day breakfast.
0:18:37 > 0:18:40Lunchtimes, we do ham, egg and chips,
0:18:40 > 0:18:42corned beef, egg and chips.
0:18:42 > 0:18:47All the pies with peas and beans and gravy and then we make curries,
0:18:47 > 0:18:49beef casseroles...
0:18:49 > 0:18:51Sometimes when they look at our boards,
0:18:51 > 0:18:52they say there's too big a selection.
0:18:52 > 0:18:54SHE LAUGHS
0:19:03 > 0:19:05It means a lot to us, the whole family.
0:19:07 > 0:19:11And I think a lot of my customers appreciate that it is a family-run
0:19:11 > 0:19:13business, because there's not many of them around now.
0:19:15 > 0:19:18I've been coming here a long time.
0:19:18 > 0:19:20I've seen people come, I've seen people go,
0:19:20 > 0:19:22I've actually seen people grow up,
0:19:22 > 0:19:25which is actually fairly unique in a business.
0:19:26 > 0:19:29I've been coming here for about 40 years, I should think.
0:19:31 > 0:19:33Hopefully I'll be coming here for another 40 years.
0:19:33 > 0:19:35I doubt it, I'm 74 now,
0:19:35 > 0:19:38so their cooking ain't done too bad for me, has it?
0:19:39 > 0:19:43I've been coming here a long time. Probably 25 years.
0:19:43 > 0:19:45And Mark and the gang and his mum,
0:19:45 > 0:19:48we've known them all the years so they're all friends.
0:19:48 > 0:19:49It's like coming home, really.
0:19:51 > 0:19:53They're a part of our family, really.
0:19:53 > 0:19:58They come in, they tell us about their families and all my family
0:19:58 > 0:20:01and, you know, I mean, we're just one happy family.
0:20:19 > 0:20:20We're going to make a trifle.
0:20:20 > 0:20:23It's kind of combining two of our favourite things,
0:20:23 > 0:20:26Black Forest gateau and trifle!
0:20:26 > 0:20:29All good trifles start with a custard.
0:20:29 > 0:20:30So we've got milk...
0:20:32 > 0:20:34..cream, lots of cream.
0:20:36 > 0:20:39We're using proper vanilla, Madagascan vanilla pods.
0:20:39 > 0:20:42If you can't get the pods like this,
0:20:42 > 0:20:45get vanilla bean paste or vanilla extract.
0:20:45 > 0:20:46Don't use essence.
0:20:46 > 0:20:48Essence is kind of synthetic.
0:20:48 > 0:20:50Mind you, that's what me mother would have done!
0:20:52 > 0:20:53So whilst this is coming to the boil,
0:20:53 > 0:20:55I'm going to melt some chocolate,
0:20:55 > 0:20:58because it's a chocolate custard,
0:20:58 > 0:21:00and you don't need to do much with your chocolate.
0:21:00 > 0:21:02You'll find as the heat comes through your bain-marie,
0:21:02 > 0:21:03it will just melt gently.
0:21:05 > 0:21:08What was the core thing in a trifle when you were a kid?
0:21:08 > 0:21:11Can you remember those, like, sugary finger things that you used to get?
0:21:11 > 0:21:12Boudoir biscuits.
0:21:12 > 0:21:15Boudoir biscuits, yeah! And then me mam used to...
0:21:15 > 0:21:17What's a boudoir biscuit?
0:21:17 > 0:21:20- I don't know!- It's a bedroom biscuit!- It is! A bedroom biscuit.
0:21:20 > 0:21:23- What's all that about?- Aye.
0:21:23 > 0:21:24So, yeah, what was yours?
0:21:24 > 0:21:26It was Madeira cake, but it would be like,
0:21:26 > 0:21:29sometimes it was one that was bought, you know,
0:21:29 > 0:21:33wrapped in cellophane, definitely cellophane, nothing fancy.
0:21:33 > 0:21:35Then you've got a booze element, obviously.
0:21:35 > 0:21:38In my family, as I'm sure in yours, we were very keen on that.
0:21:38 > 0:21:41Oh no, we weren't, because my dad was teetotal, you see.
0:21:41 > 0:21:42Was he?!
0:21:42 > 0:21:46Our complete consumption of alcohol was one bottle of sherry a year.
0:21:46 > 0:21:47Really?
0:21:47 > 0:21:49So there'd be a little nip at Christmas,
0:21:49 > 0:21:52and then the rest went on your Madeira cake in your trifle.
0:21:59 > 0:22:01Right, listen, 12 egg yolks.
0:22:01 > 0:22:04I've whisked them a little bit so they've changed colour,
0:22:04 > 0:22:08and then you want four dessert spoons of cocoa powder.
0:22:08 > 0:22:12And, remember, it's cocoa powder, not drinking chocolate.
0:22:12 > 0:22:13Yes, do remember that.
0:22:13 > 0:22:16So many people try and make chocolate cake,
0:22:16 > 0:22:18and they'll get their thing of drinking chocolate.
0:22:18 > 0:22:20It's not, it's cocoa powder.
0:22:21 > 0:22:23This is the secret, isn't it, Kingy?
0:22:23 > 0:22:25Sometimes, when you make your own custard,
0:22:25 > 0:22:27it goes like all Dr Who monster.
0:22:27 > 0:22:30Stick some cornflour in - Bob's your uncle.
0:22:30 > 0:22:33So two of those, and then the sugar.
0:22:33 > 0:22:35Lovely. In we go.
0:22:37 > 0:22:39And whisk.
0:22:39 > 0:22:43Preferably with an electric beater, but if you haven't got one of those,
0:22:43 > 0:22:45you're going to have to use your arm.
0:22:46 > 0:22:48Right, are you ready?
0:22:48 > 0:22:49No!
0:22:49 > 0:22:54Two, three, four, I'll try not to burn my friend's hands.
0:22:58 > 0:22:59Oh, yes!
0:23:00 > 0:23:01Nice one, dude.
0:23:02 > 0:23:04Right, now...
0:23:04 > 0:23:08the chocolate. Now just pour this in and keep whisking.
0:23:13 > 0:23:16What we're going to do now, we're going to transfer that to a pan,
0:23:16 > 0:23:18because we need to cook the flour out.
0:23:18 > 0:23:20The cornflour will heat up and thicken,
0:23:20 > 0:23:22and then the egg yolks will cook,
0:23:22 > 0:23:25and we will end up with chocolate custard.
0:23:30 > 0:23:35Ee, two grown men looking into a pot of chocolate custard!
0:23:35 > 0:23:37- It's beautiful!- It is beautiful.
0:23:37 > 0:23:38Yeah, that's what we need.
0:23:38 > 0:23:40Now, what we're going to do, we're going to transfer this,
0:23:40 > 0:23:43because look at the consistency of this now, Dave.
0:23:43 > 0:23:46Oh, come on.
0:23:47 > 0:23:51Look at that. And we're going to show you a top tip.
0:23:51 > 0:23:53Mr Myers has got some clingfilm.
0:23:53 > 0:23:55Now this is quite important,
0:23:55 > 0:23:59because what we're going to do is we're going to make sure that the
0:23:59 > 0:24:01custard doesn't form a skin.
0:24:01 > 0:24:03So, as it cools, what we need to do,
0:24:03 > 0:24:08we need to put this clingfilm right on the surface of...
0:24:09 > 0:24:10That's me told!
0:24:10 > 0:24:12Just put that there, like that.
0:24:12 > 0:24:15And that means that skin won't form,
0:24:15 > 0:24:20because there's no air between the clingfilm and the custard.
0:24:20 > 0:24:22Shall we have a cup of tea while that cools?
0:24:22 > 0:24:23Yeah, why not. Kettle on, good man.
0:24:33 > 0:24:34Do we have a skin?
0:24:35 > 0:24:37We do not.
0:24:38 > 0:24:41I told you to put the clingfilm right down right on the top!
0:24:41 > 0:24:46Now, we've just knocked up a very simple chocolate cake.
0:24:46 > 0:24:48Or you could use chocolate brownies.
0:24:48 > 0:24:50Lovely, that.
0:24:50 > 0:24:51Now, Mr King.
0:24:51 > 0:24:54I'm going to cut some cake fingers, and spread with jam.
0:24:57 > 0:25:01Sandwich together and arrange in the bottom of a large trifle bowl.
0:25:02 > 0:25:05Pour over the Kirsch, or cherry brandy,
0:25:05 > 0:25:07then sprinkle over the cherries.
0:25:07 > 0:25:09Oh, look at that.
0:25:09 > 0:25:12Now, the texture.
0:25:12 > 0:25:15Put a layer of Amaretti biscuits over the cherries,
0:25:15 > 0:25:18then pour over the custard in a thick, even layer.
0:25:20 > 0:25:24I don't know about you, but at this point, I really get quite excited.
0:25:24 > 0:25:25Yeah.
0:25:25 > 0:25:27Just put that there, there you go.
0:25:29 > 0:25:30Look at that.
0:25:34 > 0:25:37Did you have a trifle bowl when you were a kid?
0:25:37 > 0:25:39Erm, not that I can remember.
0:25:41 > 0:25:44Because my mam was a florist for a bit,
0:25:44 > 0:25:48so it was whatever she didn't have flowers in was used!
0:25:48 > 0:25:50Yeah. We had a bowl that me nan had won.
0:25:50 > 0:25:53I think it was a rose bowl that had been converted,
0:25:53 > 0:25:54she won it in bowling.
0:25:54 > 0:25:56- Oh, mint!- And then that was always our trifle bowl.
0:25:58 > 0:26:03Well, it was our trifle bowl, our salad bowl...
0:26:03 > 0:26:07I think it was our everything bowl, because we only had one bowl, because we were really poor.
0:26:07 > 0:26:12Now, like most good building projects, this needs time to settle.
0:26:12 > 0:26:15So pop that back in the fridge, let it settle,
0:26:15 > 0:26:19let all the booze soak into the biscuits, to the cake,
0:26:19 > 0:26:21and then we're kind of ready for the final flourish.
0:26:21 > 0:26:25And, just like laying concrete...
0:26:29 > 0:26:31..turn, tamper.
0:26:38 > 0:26:41No wonder your mother used to get you to whistle.
0:26:41 > 0:26:43DAVE WHISTLES
0:26:43 > 0:26:45Because if you whistle, you know he's not eating.
0:26:45 > 0:26:49But licking the bowl, again, when you're a kid, I don't do it now,
0:26:49 > 0:26:51but just all this nostalgia's making me think...
0:26:51 > 0:26:53"I don't do it now?"
0:26:53 > 0:26:55You so do!
0:26:55 > 0:26:58So what I've got here is I've got some lovely cherries.
0:26:58 > 0:27:02Look at those, look at the colour of those, beautiful.
0:27:02 > 0:27:04Does that not say "Black Forest" to you?
0:27:04 > 0:27:07It does. So what I'm going to do, I'm going to dip them in chocolate,
0:27:07 > 0:27:09and then we are going to decorate it with just that.
0:27:11 > 0:27:15When ready, whisk the double cream until it forms soft peaks,
0:27:15 > 0:27:17then smooth this over the custard.
0:27:17 > 0:27:19I mean, you can put like little piggies on the top, if you want.
0:27:22 > 0:27:25Decorate with more crushed Amaretti biscuits...
0:27:26 > 0:27:28..chocolate-dipped cherries...
0:27:29 > 0:27:31..and maybe some chocolate curls.
0:27:31 > 0:27:32Ooh.
0:27:40 > 0:27:44Well, it's ideas from our childhood, it's nostalgic,
0:27:44 > 0:27:47I think we've created something that's unique, but, by 'eck,
0:27:47 > 0:27:49you want to eat it, don't you?
0:27:49 > 0:27:51- Look at that.- Anticipation's killing us.
0:27:56 > 0:27:57What do we reckon?
0:27:57 > 0:28:00- Mmm.- Mmm.
0:28:00 > 0:28:01Mmm...