0:00:03 > 0:00:06Here we go again, Si, off on our next culinary adventure.
0:00:06 > 0:00:10Rock on dude, this one's going to be a good 'un, I can feel it in my wheel nuts.
0:00:10 > 0:00:14This voyage of discovery is really important too cos we're on a mission
0:00:14 > 0:00:17to save Britain's best family recipes from being lost for all time.
0:00:17 > 0:00:21Yeah, dude, we need to make sure that those home-cooked dishes
0:00:21 > 0:00:24that have sustained people for generations are saved for the nation.
0:00:24 > 0:00:27And you've got another generation coming on now that are enjoying those dishes.
0:00:27 > 0:00:30It's a legacy, something that's going to go on.
0:00:30 > 0:00:35Since the first ready meals appeared in the 60s, families in Britain are cooking less.
0:00:35 > 0:00:40It would be a tragedy if we lost those classic recipes cooked by our mams and their mams before them.
0:00:40 > 0:00:45Well, we're not going to let it happen, Si. No. We're going to meet mums all over the country.
0:00:45 > 0:00:51And persuade them to open their cookbooks and share their best recipes with the rest of us.
0:00:51 > 0:00:54And then we'll get them along to our Mums Know Best Recipe Fair
0:00:54 > 0:00:57where they'll be able to swap their recipes with each other.
0:00:57 > 0:01:03Welcome to Mums Know Best - our exploration into the heritage that is British home-cooked food.
0:01:03 > 0:01:05- Ah, we love exploring, don't we, Kingy?- We do, man!
0:01:05 > 0:01:10We do. Back there, there's nearly 200 mothers all exploring each other's recipe books.
0:01:10 > 0:01:15And from our adventures in Scotland, we've got three mums for you to meet later on.
0:01:15 > 0:01:20You know what I love about our Recipe Fairs, Dave? There's loads of awesome home-cooked food for us to snaffle.
0:01:20 > 0:01:26But, Si, it's the stories behind the recipes that are as important as the food itself.
0:01:26 > 0:01:28That's where Gerard, our food historian, comes in.
0:01:28 > 0:01:33There's a hushed silence. People are waiting to see what's in it.
0:01:33 > 0:01:36All the much loved, home-cooked recipes you see
0:01:36 > 0:01:40will be on the Mums Know Best website for you to cook at home.
0:01:40 > 0:01:46Cos we reckon that when it comes to great home cooking, mums really do know best.
0:02:01 > 0:02:04Today's fair is about family favourites.
0:02:04 > 0:02:08It's about those recipes that are loved and cherished by families all around the country.
0:02:08 > 0:02:13Meals that become a unique part of the family's culture, the recipes that bind a family together.
0:02:13 > 0:02:15And today is about sharing those family jewels.
0:02:15 > 0:02:21We're going to be visiting three mums around the country who will cook us their family's favourite recipes
0:02:21 > 0:02:23some of them common, some of them less predictable!
0:02:23 > 0:02:28So here we go, our Mums Know Best exploration into family favourites.
0:02:31 > 0:02:36We had loads of mums get in touch to tell us about their special recipes, but we had
0:02:36 > 0:02:39such fantastic ones from Scotland that we decided
0:02:39 > 0:02:42to kickstart our culinary exploration north of the border.
0:02:42 > 0:02:45We were on the look out for a mum whose recipes
0:02:45 > 0:02:48have become family favourites down through the generations.
0:02:48 > 0:02:52Just outside Glasgow, we heard from Maureen and her son, Barry.
0:02:52 > 0:02:56Maureen's family have been nurtured on her simple but loving recipes, and her food is now
0:02:56 > 0:03:00as popular with her grandkids as it was with a young Barry.
0:03:00 > 0:03:04She's a perfect mum to kick off our family favourites investigation.
0:03:04 > 0:03:05Nice to see you. How you doing?
0:03:05 > 0:03:07- All right? - We've brought the weather.
0:03:07 > 0:03:09- You certainly have.- Cuppa? Come on.
0:03:11 > 0:03:14Now, Maureen's going to be cooking for us. Eating with us later will be
0:03:14 > 0:03:20Barry, Maureen's husband Brian, their grown-up daughter Elaine and the grandkids Georgia and Alexis.
0:03:22 > 0:03:23Who's this, Maureen?
0:03:23 > 0:03:25- Where are you?- There.
0:03:25 > 0:03:28That very slim lady is me.
0:03:28 > 0:03:2941 years ago.
0:03:29 > 0:03:34- Who's this?- That's my mum and dad on their wedding day.
0:03:34 > 0:03:35That would be what, 1940s?
0:03:35 > 0:03:38- 1943.- Do you have any memories of food that
0:03:38 > 0:03:41your mum used to cook for you when you were little - your favourites?
0:03:41 > 0:03:46Yeah, I remember cheese pie which was always one of our favourites.
0:03:46 > 0:03:50Before we arrived, Maureen had made us one of her mum's cheese pies.
0:03:50 > 0:03:54It's a simple recipe, layers of mashed potato and strong Cheddar
0:03:54 > 0:03:57cheese with breadcrumbs and more grated cheese on the top.
0:03:57 > 0:04:00So, has that been handed down, your recipe?
0:04:00 > 0:04:02Yes. It was my gran's recipe.
0:04:02 > 0:04:05- Oh, it smells wonderful. - It's lovely, isn't it?
0:04:06 > 0:04:10- You temptress!- I've not been called that before.
0:04:10 > 0:04:14I've never seen your cheese pie before, have I? That's why, you know!
0:04:14 > 0:04:16How often would you cook this, Maureen?
0:04:16 > 0:04:21Probably once a week. But definitely after the kids have been ill.
0:04:21 > 0:04:23That was their getting better food.
0:04:23 > 0:04:27What's lovely about it is, there's a care to it. It's not bought.
0:04:27 > 0:04:31- You can buy that but that's not the point.- You can't buy that.
0:04:31 > 0:04:33- You can't.- That's my cheese pie.
0:04:33 > 0:04:34Exactly, exactly. And it's your kids'.
0:04:34 > 0:04:36And it belongs to your family.
0:04:36 > 0:04:39And that's so special.
0:04:39 > 0:04:43I've got a family recipe for Rumpy Pumpy Soup.
0:04:43 > 0:04:45Why do you call it Rumpy Pumpy Soup?
0:04:45 > 0:04:51My dad started it off by calling it that. Because of the detrimental effect it has on your system.
0:04:51 > 0:04:53- Pump?- Mm-hm.
0:04:53 > 0:04:59Maureen's wind-producing soup has root vegetables and lentils cooked down with a ham hock.
0:04:59 > 0:05:00- That's the hock.- That's the hock.
0:05:00 > 0:05:04I would put that in and just let it heat through.
0:05:04 > 0:05:09When the children were small, they didn't like the ham in the soup so I used to make sandwiches
0:05:09 > 0:05:14separately for the adults and the children had liquidised soup.
0:05:14 > 0:05:19There was one more recipe that Maureen really wanted to show us, one that had grown up with her kids.
0:05:24 > 0:05:26What are you going to cook now, Maureen?
0:05:26 > 0:05:29- We're going to cook beany mince. - Beany mince?- Yeah.
0:05:29 > 0:05:31That sounds a bit pumpy as well.
0:05:32 > 0:05:35A common theme in our family.
0:05:35 > 0:05:38A lot of methane produced. You could make a turbine go round, your family.
0:05:38 > 0:05:42'Maureen taught all her kids to cook beany mince, but now it was my turn.
0:05:42 > 0:05:46'I have a feeling I'm going to get bossed around.'
0:05:46 > 0:05:48Do you put oil in? I don't.
0:05:48 > 0:05:50- Don't you?- No. Non-stick pan.
0:05:50 > 0:05:55You don't need oil, not with mince, cos of the fat in the mince.
0:05:55 > 0:05:57I'll be a minute. Shurrup!
0:05:57 > 0:05:59Is he quite slow, usually?
0:05:59 > 0:06:03He's part of that slow food movement.
0:06:03 > 0:06:06I just think he's a bit kind of slow.
0:06:06 > 0:06:10If I can't cook mince at this point after five years, I'm in serious trouble, aren't I?
0:06:10 > 0:06:12Where did this recipe come from?
0:06:12 > 0:06:15It was another one of my mum's recipes. The next recipe
0:06:15 > 0:06:20I'm going to show you, though, shall we say the progression from beany mince, is my own.
0:06:20 > 0:06:24Maureen is splitting the mince to make two recipes - her chilli for
0:06:24 > 0:06:28the adults but first her beany mince for the kids.
0:06:28 > 0:06:32- For beany mince, we need carrots and turnip.- Now, viewers, what's that?
0:06:32 > 0:06:34Beans. What's that? Beans.
0:06:34 > 0:06:37These are beans for the chilli and these are beans for the beany mince.
0:06:37 > 0:06:41So the beany mince beans go in that pan there with the beany mince vegetables.
0:06:41 > 0:06:44- It's already been beany mincing. Do you want it all, madam?- Yes, please.
0:06:44 > 0:06:46Thank you.
0:06:47 > 0:06:51- Tomato puree. How much, Madam? - A generous zhhoo.
0:06:51 > 0:06:55- A glass of red wine would be nice in it.- This is for children!
0:06:55 > 0:06:58You burn off the alcohol.
0:06:58 > 0:07:02The other half of Maureen's mince is to become chilli for the adults.
0:07:02 > 0:07:04- Right, who's on the chilli?- Moi.
0:07:04 > 0:07:09- Moi!- Go on, dude. I'll tell you what, it's hell in there. It's hell!
0:07:09 > 0:07:11- Tomatoes. Give it a stir.- Yes, boss.
0:07:11 > 0:07:13- Mr King.- Yes, darling.
0:07:13 > 0:07:16Would you please give me some garlic - two cloves of garlic.
0:07:16 > 0:07:18- Do you want them crushed? - Yes, please.
0:07:18 > 0:07:20Thank you. On their way, love.
0:07:20 > 0:07:22Right, we've got the mince,
0:07:22 > 0:07:28the onions, tomatoes, garlic, stock cube and water. What's next, Maureen?
0:07:28 > 0:07:32Now I would just add the kidney beans - the red kidney beans -
0:07:32 > 0:07:37and about a teaspoonful of chilli flakes.
0:07:37 > 0:07:42Having an alternative on the stove means that ingredients can go in that kids aren't so keen on.
0:07:44 > 0:07:48- I would let that cook until the mince is well cooked.- Then season.
0:07:48 > 0:07:50- And then season.- Right. Well done!
0:07:50 > 0:07:55To test Nana's recipes, Granddad arrives with Georgia and Alexis.
0:07:55 > 0:07:58I think it's your favourites as well. Rumpy Pumpy Soup.
0:07:58 > 0:08:00Yes!
0:08:00 > 0:08:02- Fabulous!- Over here?
0:08:02 > 0:08:04- There.- There? Lovely, thank you.
0:08:04 > 0:08:05Here we go.
0:08:05 > 0:08:07'It's time for a proper family dinner.'
0:08:07 > 0:08:08What's first, Maureen?
0:08:08 > 0:08:14- First up is Alexis' favourite, Rumpy Pumpy Soup.- ALL: Yeah!
0:08:14 > 0:08:18- Do you like the taste or the effect? - Hmm. Taste.- A bit of both.
0:08:18 > 0:08:25It must be great for you seeing the third generation enjoying the food that you enjoyed as a child.
0:08:25 > 0:08:29- Yes. Would you pass that up, please? - Yes, of course. There you are.
0:08:29 > 0:08:33- And enjoying it.- It's lovely. It's really tasty. Really hearty, Really healthy.
0:08:33 > 0:08:34And it's really pumpy.
0:08:34 > 0:08:36LAUGHTER
0:08:36 > 0:08:42True family favourites like Maureen's are often just kept inside Mum's head, not written down.
0:08:42 > 0:08:45It took a very long time to get the recipe out of Mum
0:08:45 > 0:08:47because there wasn't really a recipe to start off with.
0:08:47 > 0:08:51It was just a little bit of this and a little bit of that.
0:08:51 > 0:08:54But it's just such an easy soup and the girls absolutely love it.
0:08:54 > 0:08:59- 'Their next family favourites are...'- Beany Mince.
0:08:59 > 0:09:00Nana's Chilli.
0:09:00 > 0:09:01Right!
0:09:01 > 0:09:04'Both Barry and Elaine have brought their own versions.'
0:09:04 > 0:09:05Oh!
0:09:05 > 0:09:07With a bit of zhoozh.
0:09:07 > 0:09:11- Ah, you've got zhoozh.- Zhoozh.
0:09:11 > 0:09:12And Mummy's chilli.
0:09:12 > 0:09:16So, you've all done versions of your Mum's food.
0:09:16 > 0:09:22And this, I've got to keep away from Elaine because this is her favourite.
0:09:22 > 0:09:26- It's cheese pie, is it? - It's cheese pie.
0:09:26 > 0:09:29Oh, yes, look at that! Oh, man!
0:09:29 > 0:09:33Cheese pie. It's fantastic, isn't it?
0:09:33 > 0:09:35It is brilliant.
0:09:35 > 0:09:37I start beany and work round that way.
0:09:37 > 0:09:38It's the beany one.
0:09:41 > 0:09:43It's nice. It's very sweet.
0:09:43 > 0:09:45You can taste the turnip as well.
0:09:45 > 0:09:47It's a great one for children.
0:09:47 > 0:09:51- Oh, yeah.- The chilli that Barry now makes is spicier than his mum's,
0:09:51 > 0:09:56and zhoozhed up with lime and coriander, but Elaine's is a simpler mince, with fewer veggies.
0:09:56 > 0:10:02I love that progression from all these. The beany mince is the birth of the children of the chilli.
0:10:02 > 0:10:06- It's just great.- It's like Darwin's stages of evolution, isn't it?
0:10:06 > 0:10:10- It is, yeah.- Then one day man walked.
0:10:10 > 0:10:15Then one day, man came - Barry with some zhoozh!
0:10:15 > 0:10:17LAUGHTER
0:10:17 > 0:10:23How important is it to you that this is still evolving and this is still happening
0:10:23 > 0:10:27and you've another generation coming on now that are enjoying those dishes?
0:10:27 > 0:10:30Somehow it's how I express my love for my family.
0:10:30 > 0:10:32The proof of it's on the table, Maureen.
0:10:32 > 0:10:35- I hope so.- We'd love to extend an invite to you.
0:10:35 > 0:10:40We're having a recipe fair where hundreds of mums can get together, swap recipes...
0:10:40 > 0:10:44We'd like you to show off your recipes. We're going to cook, we'd like you to cook with us.
0:10:44 > 0:10:48We'd like the gang to come along and take part in this. Would you come?
0:10:48 > 0:10:50Oh! Try to keep me away.
0:10:50 > 0:10:53Ohh! Dear me!
0:10:53 > 0:10:57Beany Mince, Cheesy Pie and Rumpy Pumpy Soup.
0:10:57 > 0:11:00- It sounds like a nursery rhyme. - I know! Simple recipes,
0:11:00 > 0:11:03but it's the love she puts into them,
0:11:03 > 0:11:06not the ingredients, that make them so special.
0:11:10 > 0:11:13You know, family favourites don't have to be unique to your family.
0:11:13 > 0:11:17There are certain meals that we all love, like fish and chips.
0:11:17 > 0:11:24In the early 1800s, fried fish was a staple food of London's dockyard workers, whilst fried potatoes
0:11:24 > 0:11:30were sold only in Irish potato shops popular up north. But in the 1860s, the first shop appeared in London
0:11:30 > 0:11:35selling both together, our national treasure was born - fish and chips.
0:11:35 > 0:11:39Any deep fried food, if it's got wrong, can be greasy, soggy and unhealthy.
0:11:39 > 0:11:41It's the bad boy of cooking.
0:11:41 > 0:11:43But that's not the case in this establishment.
0:11:43 > 0:11:47Robert and his team get it right.
0:11:47 > 0:11:50Robert's chippy has won more national awards for his fish and chips
0:11:50 > 0:11:51than almost any other in Britain.
0:11:51 > 0:11:54You can tell that by just looking at the queue!
0:11:54 > 0:11:58Look at that fish! It's conclusive proof that fish and chips makes you gorgeous.
0:11:58 > 0:12:00Keep going, keep going. We might get some more chips.
0:12:00 > 0:12:01Salt and vinegar, lads?
0:12:01 > 0:12:04- Oh, plenty.- Plenty, please. - Thank you very much.
0:12:04 > 0:12:07I'll take a break and I'll come out and have a chat with you.
0:12:07 > 0:12:11- Oh, brilliant! Thanks. - That would be lush. Cheers, Robert.
0:12:14 > 0:12:16Oh, look at these beauties!
0:12:16 > 0:12:20- It is one of the best foodie treats in the world.- Yeah, definitely.
0:12:21 > 0:12:25- That's fresh.- Whatever the fish, it needs to flake like that.
0:12:25 > 0:12:28That's a sign of fresh fish.
0:12:28 > 0:12:33But it's also a sign of perfect cooking technique. When it comes to deep frying...
0:12:33 > 0:12:37When the fish are just about ready, the fat will be
0:12:37 > 0:12:41expelled from the product so you get a less greasy product.
0:12:41 > 0:12:44- Absolutely dry.- Absolutely clean. Just beautiful.
0:12:44 > 0:12:49The chips should be crispy on the outside and fluffy on the inside.
0:12:49 > 0:12:50That's exactly what these are.
0:12:50 > 0:12:53Yeah. Food moments don't get much better, do they?
0:12:53 > 0:12:56- It's quintessentially British. - Yeah.- You can't beat it.
0:12:56 > 0:13:01If you don't have a quality chippy near you, you can still get great results at home.
0:13:07 > 0:13:12Now, we were hoping to cook outside on the harbour but Robert warned us that rain was forecast.
0:13:12 > 0:13:15Deep-fat frying in a torrential rainstorm doesn't mix.
0:13:15 > 0:13:18We found out in Vietnam, didn't we?
0:13:18 > 0:13:23We did. So, that's why we're in the RNLI lifeboat station in Anstruther.
0:13:23 > 0:13:26Bit of a lesson. These have been soaked.
0:13:26 > 0:13:31That is to take all the starch out, but the most important thing is a dry chip.
0:13:31 > 0:13:35The deep fryer will want as little water as possible.
0:13:35 > 0:13:37We need to get on to the oil.
0:13:37 > 0:13:39We need good oil at the right temperature.
0:13:39 > 0:13:43We're using vegetable oil because it's kind of commonly available, basically.
0:13:43 > 0:13:45Our mams both used lard, didn't they?
0:13:45 > 0:13:48- Yeah, beef dripping.- Look at us! Haven't suffered.- Fine specimens!
0:13:48 > 0:13:51We're going to fry our chips twice - the double fry method.
0:13:51 > 0:13:56The first frying is cooler at 130 degrees and cooks the chip through.
0:13:56 > 0:14:00The second fry will be hotter to get them really good and crispy.
0:14:00 > 0:14:04Just a gentle rumble. It's like a film star on that sun-lounger.
0:14:04 > 0:14:07Rub some more cocoa butter on me, Vernon.
0:14:07 > 0:14:11- That needs about ten minutes, just time to get the batter done.- Great!
0:14:11 > 0:14:13I've got plain flour, cornflour.
0:14:13 > 0:14:17- Just mix that together. A spoonful of salt.- Yeah.
0:14:17 > 0:14:21That's my dry goods.
0:14:21 > 0:14:23We're going to do a beer batter.
0:14:23 > 0:14:27We've got a good Scottish bitter because we're in Scotland.
0:14:27 > 0:14:31Adding a gassy liquid, whether beer or sparkling water, creates little
0:14:31 > 0:14:36air bubbles in the batter and gets it super light and crispy when cooked.
0:14:37 > 0:14:40Two tablespoons of vinegar.
0:14:40 > 0:14:44My mam always said vinegar helps the batter crisp up.
0:14:44 > 0:14:49Time to batter my batter. Give this a good whisk.
0:14:49 > 0:14:53- How's the chips?- All right. Ready to come out.
0:14:53 > 0:14:58You can do this several hours before you need the chips. Lots of restaurants do the chips like this.
0:14:58 > 0:15:03Similarly, you can prepare your batter about an hour in advance.
0:15:03 > 0:15:07Like all batters, like Yorkshire pudding, tempura, it benefits by resting
0:15:07 > 0:15:11as the flour expands and it settles down and it's going to be lovely.
0:15:11 > 0:15:13I need to fry these chips again.
0:15:13 > 0:15:19To do that, I need to increase the temperature. I'm going to increase it to about 175, 180.
0:15:19 > 0:15:24While that's heating up, I'm going to douse my fish in seasoned flour ready for battering.
0:15:24 > 0:15:27Dip it in flour first. Your batter will stick.
0:15:27 > 0:15:31Sticky batter because you see it's just one of those elemental things.
0:15:31 > 0:15:36You want the batter on your fish, not in the bottom of your deep-fat fryer.
0:15:39 > 0:15:43- I reckon that will take four to five minutes.- Shall I get the chips on?- Yeah, go on.
0:15:43 > 0:15:48Both our fryers at this stage are at the same temperature but, at home, with one fryer,
0:15:48 > 0:15:52I cook the fish, then keep it warm in the oven while the chips fry.
0:15:52 > 0:15:56We're going to put these back in for about three to four minutes.
0:15:56 > 0:15:59- That's perfect. Look, it's perfect! - Another five seconds, look!
0:15:59 > 0:16:01The red hand goes to there, it's ready.
0:16:01 > 0:16:05- Eh-eh-eh-eh-eh... - You'd never concede it, would you?
0:16:05 > 0:16:10Go on. Look at that!
0:16:16 > 0:16:17They're done.
0:16:17 > 0:16:21Look, I'm just rolling that chip to see if it will have any oil out.
0:16:21 > 0:16:22Not a thing.
0:16:24 > 0:16:28There we have it. The Hairy Bikers' mums know a thing or two fish and chips.
0:16:33 > 0:16:37Some family favourites aren't so universally loved.
0:16:37 > 0:16:41Surprising things get eaten behind closed doors. You'd never guess when you were just riding past!
0:16:41 > 0:16:42We found Gameelah in Dundee.
0:16:42 > 0:16:48She promised us that her family's favourite recipes were traditionally Scottish but with a twist.
0:16:48 > 0:16:53So, you're here to see my granny's clootie dumpling and to cook some samosas. Yeah?
0:16:53 > 0:16:55That's a bit of a cross-cultural thing.
0:16:55 > 0:16:57- Wait till you eat it, it's wonderful.- Fantastic!- Come on then.
0:16:57 > 0:17:01Cross-cultural, maybe that's a clue.
0:17:01 > 0:17:04Gameelah lives with her husband, Richard, and her daughter, Marina,
0:17:04 > 0:17:08but it's her parents who hold the key to her family's eating habits.
0:17:08 > 0:17:10Let me show you some pictures.
0:17:10 > 0:17:12So, this is a quick family history then.
0:17:12 > 0:17:13Family history, yeah.
0:17:13 > 0:17:15So, this is my dad.
0:17:15 > 0:17:17He was in the Merchant Navy.
0:17:17 > 0:17:20- He came to the UK in about 1967. - Where from, Gameelah?
0:17:20 > 0:17:27Yemen. He was born in Yemen. This is my grandmother in Yemen
0:17:27 > 0:17:30and it's her samosas that we'll be making.
0:17:30 > 0:17:32We have a Scottish twist to them as well.
0:17:32 > 0:17:35- Who's that?- That's my mother. - So that's your mum.
0:17:35 > 0:17:40So, your mum's a Scot and your dad's from Yemen. Got that.
0:17:40 > 0:17:44So your mum's recipes is like a mixture of Yemeni and Scottish.
0:17:44 > 0:17:47- Absolutely, yeah!- It's Yottish!
0:17:47 > 0:17:52First, Gameelah wanted to show us the Scottish side of her Yottishness.
0:17:56 > 0:18:01Before we arrived she made up a mixture with fruit and suet and tied it all up in a sheet.
0:18:01 > 0:18:04And after boiling for several hours, Gameelah sat it by the front room fire
0:18:04 > 0:18:10to dry out, exactly as her Scottish granny did.
0:18:10 > 0:18:13This is a clootie dumpling - just like what my granny
0:18:13 > 0:18:17would have made but she used to make one three times this size.
0:18:17 > 0:18:23My mum and all her brothers would have this for a birthday.
0:18:23 > 0:18:30It's like a boiled fruit cake, isn't it? It's really lovely.
0:18:30 > 0:18:33It's like Christmas pudding without the Christmas spices.
0:18:38 > 0:18:42Samosas are the Yemeni side of Gameelah but with a Scottish twist.
0:18:42 > 0:18:48This is the samosa ingredient you're probably familiar with - a spicy mince.
0:18:48 > 0:18:54It's like a variation of mince and tatties but spicy. Here, a family favourite, is a haggis samosa.
0:18:54 > 0:18:58That could be like a family signature dish, couldn't it?
0:18:58 > 0:19:01You should try them. They're wonderful. Oh, yes!
0:19:01 > 0:19:04So, the secret ingredient
0:19:04 > 0:19:10we make our samosas with is tortillas because it's just...
0:19:10 > 0:19:15We used to make it with the real samosa paper that you do get but,
0:19:15 > 0:19:18actually, you know, these are easier and absolutely divine and wonderful.
0:19:18 > 0:19:21Just get tortillas and it's really easy.
0:19:21 > 0:19:23Mexican flour tortillas are available in every good
0:19:23 > 0:19:26food shop but I've never seen them used like this.
0:19:26 > 0:19:27Then about four fingers -
0:19:27 > 0:19:31you want about four fingers width
0:19:31 > 0:19:34and the same the other side.
0:19:34 > 0:19:37And then these you don't need these again.
0:19:37 > 0:19:43Find the middle, put your finger there and then fold it up into a triangle, OK.
0:19:43 > 0:19:46And then fold the other side.
0:19:46 > 0:19:49This just seals it - makes it stick.
0:19:51 > 0:19:53So we just flick it up,
0:19:53 > 0:19:58make it into a cone shape and then start adding your filling.
0:19:58 > 0:20:00Like that and again
0:20:00 > 0:20:06a little bit of egg yolk and fold it over.
0:20:06 > 0:20:11Because what you're doing is turning it over, squashing it down to make sure it's a triangle.
0:20:11 > 0:20:15- Are we starting a production line then?- Who wants to go first then?
0:20:15 > 0:20:17- You're nearest.- Hang on, Kingy!
0:20:17 > 0:20:21- There?- No, no, no! No, what you want... Oh!
0:20:21 > 0:20:23Halfway.
0:20:23 > 0:20:25- Like that...- No, no, no!
0:20:25 > 0:20:27Not too full. No, not three.
0:20:27 > 0:20:30- Top flap. Turn it over. - And then just flatten it.
0:20:31 > 0:20:33Aah!
0:20:33 > 0:20:35Thank you very much. Thank you.
0:20:35 > 0:20:38BOTH: A-one, a-two, a-one-two-three-four.
0:20:38 > 0:20:43THEY HUM
0:20:43 > 0:20:47With the wasted bits, you could slap your mate on the head with them.
0:20:48 > 0:20:52- Shall we fill this one with haggis? - Yeah, go on. I'll hold it.
0:20:52 > 0:20:55This is a stroke of family genus, this.
0:20:55 > 0:20:57They're fabulous. Perfect, perfect.
0:20:57 > 0:21:02My dad's coming round later so we'll see if your samosas pass the test.
0:21:02 > 0:21:05We deep fried our handcrafted samosas in oil.
0:21:07 > 0:21:10They're doing great.
0:21:10 > 0:21:11I know, I know. Wonderful!
0:21:11 > 0:21:16It takes about five minutes for the tortilla wrapping to go crisp and golden.
0:21:16 > 0:21:20When they were ready, Gameelah's parents, her husband and daughter join us for dinner.
0:21:20 > 0:21:23OK, everybody just tuck in.
0:21:23 > 0:21:27And there's another surprise family favourite on the table.
0:21:27 > 0:21:28Gameelah, what's this surprise?
0:21:28 > 0:21:33- Well, my dad wanted to cook a biryani for us all. So he's brought that.- My style.- Fantastic!
0:21:35 > 0:21:37I'm going to try some of the biryani.
0:21:39 > 0:21:42The biryani's great.
0:21:42 > 0:21:45- Thank you, thank you. - Which flavour have I got?
0:21:45 > 0:21:47I hope it's haggis, I hope it's haggis.
0:21:47 > 0:21:49I'm with you, I'm with you.
0:21:49 > 0:21:51Mince. It's all right though.
0:21:51 > 0:21:52Is it mince?
0:21:53 > 0:21:56- It's haggis. Oh, yeah! - Oh, you're lucky.
0:21:56 > 0:21:59The samosas made from tortillas work a treat.
0:21:59 > 0:22:04They are slightly more bready than traditional samosa wrappers but so easy and brilliant for kids.
0:22:04 > 0:22:06Samosas are just so versatile.
0:22:06 > 0:22:12The dumpling, you know, it's one of these things that's gone on for centuries, you know.
0:22:12 > 0:22:16You want it to continue on, you know, for generation after generation.
0:22:16 > 0:22:20- You're so lucky because your family favourites are very unique.- Yeah.
0:22:20 > 0:22:27And you've started something that you can pass on to Marina and hopefully go on to her children.
0:22:27 > 0:22:30Gameelah, We'd like to offer you an invitation.
0:22:30 > 0:22:34We're having this recipe fair - it's like a big gathering of hundreds of
0:22:34 > 0:22:38mums to swap recipes and have a bit of a beano. Are you going to come?
0:22:38 > 0:22:40- Yeah, I'd love to.- Brilliant! - That's great.
0:22:40 > 0:22:43Gameelah has created family favourites
0:22:43 > 0:22:45the next door neighbours would think bonkers,
0:22:45 > 0:22:48but when you understand her background,
0:22:48 > 0:22:49haggis samosas make perfect sense.
0:22:49 > 0:22:53And, by heck, Si, they work as a tasty snack as well!
0:22:53 > 0:22:59- I know, mate! I'm already thinking about inventing a Geordie pease pudding samosa myself!- Whey-aye, Man!
0:23:01 > 0:23:05Now, we're going to show you how to cook another family favourite.
0:23:05 > 0:23:09But for some reason we all buy them!
0:23:18 > 0:23:20It's all those comfort things.
0:23:20 > 0:23:24Butter, warmth, fire, fork, family, heat.
0:23:24 > 0:23:28The elements of a crumpet aren't just simply flour and various other bits, dude.
0:23:28 > 0:23:30A crumpet is classless, isn't it?
0:23:30 > 0:23:35Posh folks, "I'll just have a crumpet." Poor folks, "Oh, crumpets!"
0:23:35 > 0:23:40- Young people...- But there's many connotations to the word crumpet as well, isn't there?
0:23:40 > 0:23:43A crumpet is a teatime savoury.
0:23:45 > 0:23:48You know what I mean, viewers, but we will move on.
0:23:48 > 0:23:52You start off with two parts strong flour, bread flour.
0:23:52 > 0:23:56Because the crumpet's worth it, we're going to sieve the flour.
0:23:56 > 0:24:01There's one part, it's like two to one, this is ordinary plain flour.
0:24:01 > 0:24:04While you are sieving the living daylights out of that, I'm going to put
0:24:04 > 0:24:07some milk on to warm through so it's tepid.
0:24:07 > 0:24:12One teaspoon of sugar, half a teaspoon of salt.
0:24:12 > 0:24:15The reason we want the milk warmed is to activate the yeast.
0:24:15 > 0:24:20As the crumpet is a leavened batter, it's a living, breathing organism.
0:24:20 > 0:24:21Right.
0:24:21 > 0:24:24That's as tepid as it's going to get.
0:24:24 > 0:24:26Make a well in the centre.
0:24:29 > 0:24:33Beat vigorously for 4-5 minutes.
0:24:34 > 0:24:36I always get these jobs.
0:24:36 > 0:24:38I know, but you're good at them.
0:24:38 > 0:24:42OK, so... Look at that.
0:24:42 > 0:24:46We just need to set that aside somewhere draught free, like an airing cupboard,
0:24:46 > 0:24:49for about 45 minutes to an hour until it's doubled in size.
0:24:49 > 0:24:53We have a mixture that's been rising gently next to our knees.
0:24:53 > 0:24:58That's a whopper, isn't it? 150 ml of tepid water.
0:24:58 > 0:25:02To that we add a teaspoon of bicarbonate of soda.
0:25:02 > 0:25:05This is the fizz that gives the crumpet the whizz.
0:25:05 > 0:25:12Bicarbonate of soda adds extra rising power to the mixture and, after being left for another half an hour,
0:25:12 > 0:25:14should create little crumpety bubbles.
0:25:14 > 0:25:20- You start to recognise, little bubbles and stuff.- There's a bit of crumpet going on there.
0:25:20 > 0:25:25The crumpet needs to be cooked in a ring, so you need to butter them otherwise your crumpet will stick.
0:25:25 > 0:25:30What we do is take a good spoonful of the mixture.
0:25:30 > 0:25:33These are going to need to cook for about 6-8 minutes.
0:25:33 > 0:25:39- We will see something magical start to happen.- It's waiting for the birth of a crumpet.
0:25:42 > 0:25:45As it can see, the crumpets have started to go solid.
0:25:45 > 0:25:46See the bubbles are coming?
0:25:46 > 0:25:51If they don't quite happen, use a cocktail stick and have a little pop.
0:25:51 > 0:25:54They are beautiful.
0:25:54 > 0:26:01The holes are there, they have firmed up. Shall we give it a go?
0:26:01 > 0:26:06- They are such a wonderful colour, aren't they?- Beautiful.
0:26:06 > 0:26:08All the tops need to do is to seal.
0:26:08 > 0:26:12We are going to toast them again anyway with butter, honey, jam, Marmite.
0:26:12 > 0:26:16# We're movers, we're shakers, we're big, fat crumpet makers. #
0:26:18 > 0:26:21Do you remember I said just flour and water don't make a crumpet?
0:26:21 > 0:26:27You need friends, a fire and lashings of butter and toppings.
0:26:27 > 0:26:30- Young lady, are you ready for a buttering?- That's so good.
0:26:30 > 0:26:33How mega is that? Home-made crumpets are great, aren't they?
0:26:33 > 0:26:37- These are the best crumpets in the world, aren't they?- Definitely.
0:26:37 > 0:26:39It's just so soft in the middle.
0:26:39 > 0:26:42And crispy on the outside.
0:26:42 > 0:26:47When you buy the ones in the shop, they bend, they are rubbery.
0:26:47 > 0:26:50- These have lost that completely. - It's worth making your own, isn't it?
0:26:50 > 0:26:55- Totally. - Especially if you've got a fire on the beach to toast them over.
0:26:57 > 0:27:03Tearing ourselves away from the fireside, we set off in search of more family favourites.
0:27:03 > 0:27:06There's something we have to explore while we are up here, Dave.
0:27:06 > 0:27:09Afternoon tea. The Scottish are masters at it.
0:27:09 > 0:27:13We've heard of one mum whose family favourite is baking fancy cakes.
0:27:13 > 0:27:16Let's get ourselves invited in.
0:27:16 > 0:27:18- They're outside already!- Hi!
0:27:18 > 0:27:22- Quick - lock the doors! - I know, exactly!
0:27:22 > 0:27:25- Hello, I'm Dave.- I'm all greasy. Nice to meet you, Dave.
0:27:25 > 0:27:30- Nice to meet you.- I see you haven't been to any trouble.
0:27:30 > 0:27:32Just the usual.
0:27:32 > 0:27:35Aida, we discovered, is the baking queen.
0:27:35 > 0:27:38Living in her palace is her husband Ken
0:27:38 > 0:27:41and their kids Victoria, Antonia and John.
0:27:41 > 0:27:44Cup of tea?
0:27:44 > 0:27:46- Oh, yes! - LAUGHTER
0:27:46 > 0:27:50My earliest memories of a food and baking
0:27:50 > 0:27:53was... I didn't have grandparents, but I had great-grandparents.
0:27:53 > 0:27:57We'd get there and she would have the table set for afternoon tea.
0:27:57 > 0:27:59That's what I've done today, made a nice afternoon tea.
0:27:59 > 0:28:02It was clear what was going to be awesome.
0:28:02 > 0:28:06Aida had already baked empire biscuits, lemon fudge cake,
0:28:06 > 0:28:09a perfect looking cream sponge and magical butterfly cakes.
0:28:09 > 0:28:12Who could resist joining in?
0:28:12 > 0:28:14Icing sugar.
0:28:14 > 0:28:18All over, nice and lightly.
0:28:18 > 0:28:19Nice and delicate.
0:28:19 > 0:28:22Now you're going to make a bran loaf, yes?
0:28:22 > 0:28:26Baking is a very complicated business and it will take you
0:28:26 > 0:28:29years to learn the precision that it takes to make this bran loaf.
0:28:29 > 0:28:31She's pulling my leg!
0:28:31 > 0:28:35All her bran loaf needs is one mug...other than me.
0:28:35 > 0:28:41You need for this recipe four ingredients. A mug of oat bran, a mug of soft brown sugar,
0:28:41 > 0:28:46a mug of mixed fruit, and that can be any you like, I just happen to like sultanas and cranberries.
0:28:46 > 0:28:49And a mug of milk.
0:28:49 > 0:28:55- I think I've put enough on, you can see it from space now. - I'll just take that away from you!
0:28:55 > 0:28:59You mix those together and leave that to soak all day or night.
0:28:59 > 0:29:03Sometimes I soak it in the morning and pop it in the oven when I come home at night.
0:29:03 > 0:29:10- How often do you bake? - All the time. Can I say every day or is that a sin? I bake all the time.
0:29:10 > 0:29:14Aida had been baking bran loaves all week so there was a mixture ready
0:29:14 > 0:29:18for the next stage, which was simply adding a cup of self-raising flour.
0:29:18 > 0:29:22I'll just pop that in the oven and we'll leave it for about an hour.
0:29:24 > 0:29:29'Now Victoria and I get a chance to see whether the lemon fudge slices are edible.'
0:29:29 > 0:29:30That's mega.
0:29:30 > 0:29:33It's nice, isn't it?
0:29:33 > 0:29:37- Dave gets a lesson in a good Scottish classic. - What are we cooking, Aida?
0:29:37 > 0:29:41We are about to make some Scottish tablet, very sweet and delicious.
0:29:45 > 0:29:48Put 2lbs of sugar into that bowl for me.
0:29:49 > 0:29:51Four ounces of butter in the pot.
0:29:51 > 0:29:53- Creamed?- No, just thrown in.
0:29:53 > 0:29:57'Tablets have been made in Scotland for centuries. Nowadays, cooks like Aida
0:29:57 > 0:30:02'add condensed milk but traditionally it was made by boiling down just cream and sugar.'
0:30:02 > 0:30:04You boil it for about 20 minutes.
0:30:04 > 0:30:08I'll show you some pictures on my phone. Cupcakes.
0:30:08 > 0:30:10- Did you do these?- Yes.
0:30:10 > 0:30:12Vanilla cupcakes, vanilla icing.
0:30:14 > 0:30:18Miniature apple pies, little apples on the top.
0:30:18 > 0:30:22- Wow! I'm not trying to say you are all odd... - SHE GIGGLES
0:30:22 > 0:30:24..or completely obsessed by baking,
0:30:24 > 0:30:28but mostly you'd have, like, family photographs,
0:30:28 > 0:30:33- photographs of your dog and the cat.- It's true.
0:30:33 > 0:30:38Your holidays even! You have photographs of baking and cakes.
0:30:38 > 0:30:41But it's not just one or two, there's hundreds.
0:30:41 > 0:30:44There's lots of them. The cupcake queen, they call me.
0:30:44 > 0:30:49- And all of this has been handed down from your mam?- Yes. We always had baking on the go.
0:30:49 > 0:30:50Shall we just check this bran loaf?
0:30:52 > 0:30:54Perfect. Just take it out.
0:30:54 > 0:30:58- You kind of knew it was going to be perfect, didn't you?- I kind of did.
0:30:58 > 0:31:00- Look at that.- Smell it.
0:31:00 > 0:31:04That's beautiful. I love it when a cake is split on the top like that.
0:31:04 > 0:31:09- Was your mum a great cook, Aida? - She was a great cook, she still is.
0:31:09 > 0:31:12She's in her 70s now. It's a language, it's about who she is.
0:31:12 > 0:31:14It's very much part of her life.
0:31:14 > 0:31:19The tablet has been boiling for 20 minutes until it is just at setting point.
0:31:19 > 0:31:21If you tap that tray slightly,
0:31:21 > 0:31:24you'll see that it's already beginning to set on the top.
0:31:24 > 0:31:28- Yeah, it's skinning. - You've made tablet.
0:31:28 > 0:31:31'Scottish high tea at Aida's.
0:31:31 > 0:31:37'Her neighbours have been invited and her other children, John and Antonia.
0:31:37 > 0:31:42'And what an assortment - a Victoria sponge with cream, rocky road, empire biscuits, fairy cakes...
0:31:42 > 0:31:44'Oh, man!'
0:31:44 > 0:31:46Dave's first tablet.
0:31:48 > 0:31:49I'm chuffed for you.
0:31:49 > 0:31:52My Aunty Hilda used to make this. This is one of our family favourites.
0:31:52 > 0:31:54Millionaire's shortbread.
0:31:56 > 0:31:58'You know, food is so often about theatre.
0:31:58 > 0:32:01'With afternoon tea there is just something about seeing
0:32:01 > 0:32:05'the care that has gone into these delicacies that just makes you laugh.'
0:32:05 > 0:32:08Look at that.
0:32:08 > 0:32:10'Dave, you are right.
0:32:10 > 0:32:13'I just can't imagine a miserable afternoon tea, can you?
0:32:13 > 0:32:15'It's just not possible.'
0:32:15 > 0:32:17Have you got a cupcake?
0:32:17 > 0:32:18I'm so pleased I'm fat!
0:32:18 > 0:32:22LAUGHTER
0:32:22 > 0:32:27What I love about the family favourites thing is you've obviously started something with the baking.
0:32:27 > 0:32:31It's almost like a legacy, something that's going to go on.
0:32:31 > 0:32:35Victoria has taken it on, I'm sure Antonia and your son...
0:32:35 > 0:32:37It's fabulous.
0:32:37 > 0:32:40It's just our culture, it's who we are, it's what we do.
0:32:40 > 0:32:45You can tell half the community is fed by you as well, which I think is hysterical!
0:32:45 > 0:32:52Do you know, we are having a giant recipe fair and we'd love you to be part of it and bring the gang.
0:32:52 > 0:32:57- Would you come?- I'd love to. I'm really keen to get people baking.
0:32:57 > 0:32:59Simple, honest, everyday food.
0:32:59 > 0:33:04You've been in my kitchen, you've seen I have a baking bowl and a spoon.
0:33:04 > 0:33:06I have very little else. You don't need a lot to bake.
0:33:06 > 0:33:13We want you to put together a list of equipment that you need to bake five of your cakes.
0:33:13 > 0:33:19The ingredients and a price. Say, £25,
0:33:19 > 0:33:24and we will publish the equipment list and everything on the website and recipes so everyone can share it.
0:33:24 > 0:33:27- Can you do that for 25 quid? - I'd do it for 20.
0:33:27 > 0:33:28Ooh-ooh!
0:33:28 > 0:33:30You've got a deal.
0:33:30 > 0:33:33The nation awaits!
0:33:33 > 0:33:37Aida's passion is reason enough to have her at the recipe fair.
0:33:37 > 0:33:40But more cakes will be a right bonus!
0:33:41 > 0:33:45So I reckon we have a great collection of mums now.
0:33:45 > 0:33:50Maureen and her dishes surviving five generations and still going strong.
0:33:50 > 0:33:53Gameelah's own brand of new cross-cultural inventions.
0:33:53 > 0:33:55And Aida's baking extravaganza.
0:33:55 > 0:34:00I think we've perfected our two family favourites that are on everybody's list.
0:34:00 > 0:34:03Yeah, man, fish and chips and home-made fireside crumpets.
0:34:03 > 0:34:09So I reckon we are all set for our family favourites recipe fair.
0:34:11 > 0:34:16The big day has arrived and we have found a nice flat field
0:34:16 > 0:34:19and sorted a traditional circus to set our tents up for us.
0:34:19 > 0:34:22They will be the venues for our recipe fair.
0:34:22 > 0:34:23Let's go!
0:34:24 > 0:34:27Small step for man.
0:34:27 > 0:34:31This is why it takes us ages to do anything.
0:34:31 > 0:34:37I know, we really should just stick to what we're good at and leave the circus boys to put up the Big Top.
0:34:37 > 0:34:40Dave and I are going to be cooking in that big top later.
0:34:40 > 0:34:46And there are loads of other tops for our fair-going mums' recipe-sharing moments to unfold in.
0:34:46 > 0:34:48This tent, when we've finished messing it up,
0:34:48 > 0:34:52is going to be the home of Gerard, our food historian extraordinaire.
0:34:52 > 0:34:57He's going to be collecting all the mums' recipes and delving into the stories behind them.
0:34:57 > 0:35:00- Morning, ladies.- Good morning.
0:35:00 > 0:35:02'Dave, it's time to put our mums team together.
0:35:02 > 0:35:06'I bet it's the first time they've ever been invited to cook in a field, Si.'
0:35:09 > 0:35:15'Our mums team have their own tent, which is their cooking space for the day.'
0:35:15 > 0:35:17Firstly...
0:35:20 > 0:35:23..your Mums Know Best aprons.
0:35:23 > 0:35:25Badge of office.
0:35:25 > 0:35:30You mustn't forget that we have to put a banquet on for some local dignitaries in about five hours.
0:35:30 > 0:35:33Maureen, we'd love you to cook your cheese pie. It was great.
0:35:33 > 0:35:39- Good.- Aida, whatever you fancy putting on a table.- I'll go for it.
0:35:39 > 0:35:42Gameelah, please could you make us a huge heap of your samosas.
0:35:42 > 0:35:48- It's brilliant, it's a Yemeni-Scottish cross-fertilisation. - It's perfect.- Mm-hm.
0:35:48 > 0:35:52We've got crumpets and fish and chips and a surprise.
0:35:52 > 0:35:58Put it all together, it might be a bit of a jumble but it's going to be brilliant. Have fun!
0:36:00 > 0:36:06'So with our special mums team installed in their caravan kitchen, it's time to open our recipe fair.'
0:36:06 > 0:36:08Come on, there's people waiting!
0:36:08 > 0:36:15Right. Madam, sir - come in. Come to me, those wonderful human beings that have brought food.
0:36:15 > 0:36:17- What have you got?- Parkin.- Parkin!
0:36:17 > 0:36:21'We asked our recipe fair-goers to bring recipes to share and even some cooked examples
0:36:21 > 0:36:24'from their family favourites.'
0:36:24 > 0:36:26- Put your nose in there, lad. - Oh, my Gawd!
0:36:26 > 0:36:29It's going to be a space for people to celebrate food.
0:36:29 > 0:36:32'Yeah, it's going to be full of people swapping food ideas
0:36:32 > 0:36:36'and helping to keep great home-cooking alive - brilliant!'
0:36:36 > 0:36:37What is it?
0:36:37 > 0:36:40It's a rabbit and shin beef pie.
0:36:40 > 0:36:44Wow! That's gonna be a good 'un!
0:36:44 > 0:36:47'We've tried to create lots for our visitors to do.
0:36:47 > 0:36:51'Not only are we going to be cooking up another family favourite, but we have persuaded
0:36:51 > 0:36:58'the highly-esteemed ladies of the Women's Institute to come and do some catering for our fair-goers.'
0:36:58 > 0:37:01I hope we are all in ounces, we are not in 25 grams, are we?
0:37:01 > 0:37:07'They are going to be sharing their not insignificant cooking knowledge and some tasty food -
0:37:07 > 0:37:10'recipes that they think would create great new family favourites.
0:37:10 > 0:37:13'And then there's Gerard in the little top.
0:37:13 > 0:37:18'We've given him the top job of tasting the family favourites people have brought,
0:37:18 > 0:37:23'and, when his mouth isn't full, finding out some of the stories behind them.'
0:37:24 > 0:37:27Hi, Gerard, hello, everyone. We're not interrupting, are we?
0:37:27 > 0:37:30- No.- Brilliant. What have we got?
0:37:30 > 0:37:32We've got some delicious herrings.
0:37:32 > 0:37:37Herrings are one of the fish that really go back such a long way into our history.
0:37:37 > 0:37:42From the eighth century we've got documented evidence of the herring fishery on the east coast.
0:37:42 > 0:37:45We think of Great Yarmouth, Arbroath in Scotland, all of those ports.
0:37:45 > 0:37:52Valerie has a lovely story and recipe which is brilliant for us for her soused herrings.
0:37:52 > 0:37:56- Wow!- Tell us about these, because they look and smell fantastic.
0:37:56 > 0:38:03My mum was born in Scotland and this was a recipe she used to make and sell in a shop that she opened.
0:38:03 > 0:38:06I'm a big fan of herring. I absolutely love it.
0:38:06 > 0:38:10- Well, have a taste then!- Madam...
0:38:10 > 0:38:12It's pickled in two different types of vinegar.
0:38:12 > 0:38:16That's the malt vinegar, so that the stronger flavour.
0:38:16 > 0:38:20- That's the pickling vinegar.- These are cooked in pickle, aren't they?
0:38:20 > 0:38:25Yes, they are cooked for about an hour and a half on a very low heat.
0:38:25 > 0:38:29- Fantastic.- Was it nearly a forgotten family favourite?
0:38:29 > 0:38:35Oh, no. When my mum had the shop, anything that she didn't sell that day
0:38:35 > 0:38:38we had to have for our tea.
0:38:38 > 0:38:40- So we had it quite regular! - LAUGHTER
0:38:40 > 0:38:45We might have had it so regular we didn't really want it!
0:38:45 > 0:38:52We couldn't miss out on a pie that has had its first manufacture today by Deborah here.
0:38:52 > 0:38:57- It's the first-ever outing for her great-grandmother's rabbit pie recipe.- Is it?
0:38:57 > 0:39:02- In fact, it's my husband's grandma's recipe.- Ooh!
0:39:02 > 0:39:06I've been accused of 26 years never ever cooking rabbit.
0:39:06 > 0:39:08So it's a real special...
0:39:08 > 0:39:10- Thank you very much. - And you brought it for us today!
0:39:10 > 0:39:14To bring the Hairy Bikers a pie. You know the way to our heart.
0:39:14 > 0:39:16What is the pie?
0:39:16 > 0:39:18- Rabbit and shin beef. - Rabbit and beef!
0:39:18 > 0:39:23Did you make more than one or is your husband's birthday pie about to be eaten...
0:39:23 > 0:39:25Because it's his birthday today.
0:39:25 > 0:39:28It is, it's a special birthday today and all the family...
0:39:28 > 0:39:32- It's still warm.- All the family are coming around tonight so I've got a really big one for that.
0:39:32 > 0:39:36- I was gonna say, if they're coming round to this, then... - That's just for you.
0:39:36 > 0:39:39It's lovely.
0:39:41 > 0:39:43Rabbit is one of my favourite things.
0:39:43 > 0:39:45- We just don't use it enough in this country.- It's good.
0:39:45 > 0:39:49- It's a good 'un.- The birth of a new family favourite in your household.
0:39:49 > 0:39:53- I'll keep doing it.- You might have do.- Not just once every 26 years.
0:39:53 > 0:39:55More regular would be great.
0:39:55 > 0:39:58- It's worth waiting for, isn't it? - absolutely wonderful!
0:39:58 > 0:40:01'Across the field in the other top,
0:40:01 > 0:40:06'a growing crowd are enjoying an educating demo from the ladies of the Women's Institute.'
0:40:06 > 0:40:11- Hello.- Hello, ladies.- I'm going to take this out of its tin.
0:40:11 > 0:40:14- Is that a cheesecake? - It's a lemon tart.
0:40:14 > 0:40:16Whoah! HAIRY BIKERS APPLAUD
0:40:16 > 0:40:20Very careful. Then onto its plate.
0:40:20 > 0:40:25The amount of times that I have been left with my arm stuck up there like that...
0:40:25 > 0:40:30'As their food will be feeding our fair-going guests, I think it's only right and proper we give it a try.'
0:40:30 > 0:40:34The blueberries are supposed to be the superfruit of the moment,
0:40:34 > 0:40:35all your anti-oxidants and things like that.
0:40:35 > 0:40:38I like an anti-oxidant in my cake.
0:40:38 > 0:40:39Exactly!
0:40:39 > 0:40:45- Is that soup?- This is soup, yes. - That's not.- This is soup.- It's not.
0:40:45 > 0:40:50- What the devil do you think it looks like?- I don't know. - You don't know?!
0:40:50 > 0:40:52I've no idea what Si is on about.
0:40:52 > 0:40:55Everyone can see it's a spicy carrot and parsnip soup.
0:40:55 > 0:40:58It goes down a treat because my family think they don't like curry
0:40:58 > 0:41:02but they'll wolf this down like it's going out of fashion.
0:41:02 > 0:41:05- You are quite a lively bunch, aren't you?- Of course we are.
0:41:05 > 0:41:06It's not all jam and Jerusalem.
0:41:06 > 0:41:11- Certainly not!- You take your clothes off and everything, don't you?
0:41:11 > 0:41:15- Well...- I'd love to be in that calendar.- Who's got better buns?
0:41:15 > 0:41:17I'd be the fellow with the courgette! LAUGHTER
0:41:17 > 0:41:19- It's lovely.- You shouldn't be surprised.
0:41:19 > 0:41:21- A bit short on salt.- It isn't!
0:41:21 > 0:41:23It's lovely. LAUGHTER
0:41:23 > 0:41:25I only said that to be provocative.
0:41:25 > 0:41:28You know that we are trying to be healthy.
0:41:28 > 0:41:34It's so lovely to see you here because Dave and I are genuinely big fans and we just love you.
0:41:34 > 0:41:36You are great.
0:41:36 > 0:41:42'We are leaving the lovely WI ladies to continue sharing their encyclopaedic knowledge of cooking.'
0:41:42 > 0:41:44If you check the Mums Know Best website
0:41:44 > 0:41:47you will find they have shared these recipes with all of us.
0:41:47 > 0:41:49Helen. The lady in pink.
0:41:49 > 0:41:54It's a pink theme today with this lovely smoked salmon pate. Tell us about it.
0:41:54 > 0:41:58My mum used to make this on a Sunday night. Kind of Sunday night, bath night before school.
0:41:58 > 0:42:02- I love it because it's so easy to make.- Tell us how you make it.
0:42:02 > 0:42:06Smoked salmon or smoked mackerel, smoked trout...
0:42:06 > 0:42:12Then just mix it up with cottage cheese, yoghurt, salt and pepper and a bit of lemon juice.
0:42:12 > 0:42:14Very healthy, quite low fat.
0:42:14 > 0:42:19Yeah, and just so easy. You can whip it up in five or 10 minutes.
0:42:19 > 0:42:24I can see why you would have remembered this, it's delicious.
0:42:24 > 0:42:29In this country, if we can't make good pastry and a good pie there's something wrong.
0:42:29 > 0:42:34Claire, you've brought this fantastic, very happy looking pie.
0:42:34 > 0:42:40There's a hushed silence as people are waiting for us to see what's in it. Tell us about it.
0:42:40 > 0:42:45It's a northern recipe. Corned beef and potato pie, a bit of onion,
0:42:45 > 0:42:50plenty of seasoning, good short crust pastry, keep it nice and cool.
0:42:50 > 0:42:52Let it rest before you put it on.
0:42:52 > 0:42:54This is how it turns out.
0:42:54 > 0:42:58My mam used to make it, her mam used to make it.
0:42:58 > 0:43:00It's a bit of a delicacy.
0:43:00 > 0:43:04If ever we go to family events it's, "I hope Clare is bringing her pie."
0:43:04 > 0:43:11It sounds like a proper pie, the knife hitting the pot plate underneath.
0:43:11 > 0:43:14A real family sound. It takes me back.
0:43:14 > 0:43:18'Clare's pie uses corned beef but corned beef has no corn in it.
0:43:18 > 0:43:25'No, it refers to the corns or grains of salt used in the traditional method of preserving it.
0:43:27 > 0:43:30'Back at the mums' tent, Maureen is grating her strong cheddar
0:43:30 > 0:43:33'and whizzing up her breadcrumbs for the cheese pie.'
0:43:33 > 0:43:36You've got to make it very quickly cos otherwise it disappears.
0:43:36 > 0:43:39Hot biscuits straight out of the oven.
0:43:39 > 0:43:41- Nice one. - Nice and melt in your mouth.
0:43:41 > 0:43:45Aida and Victoria can't help themselves but give away their half-made empire biscuits.
0:43:45 > 0:43:48They are very hot.
0:43:48 > 0:43:51The biscuits seem to be rather more popular than Aida thought.
0:43:51 > 0:43:56Lost 36 biscuits. I didn't realise there were that many there last time.
0:43:57 > 0:44:00It's not taken long to generate interest in the recipes.
0:44:00 > 0:44:04- You've got a lot of people interested in your samosas.- I do.
0:44:04 > 0:44:08I'd use maybe only half that chilli, one chilli, you don't want it too spicy.
0:44:08 > 0:44:14'At each recipe fair we like to try and answer some fundamental questions on human existence.
0:44:14 > 0:44:20'That's right. The question humanity wants answered is - are new things better than old?'
0:44:20 > 0:44:24Welcome to the high-tech/low-tech challenge!
0:44:24 > 0:44:27- Yes! - APPLAUSE
0:44:27 > 0:44:30This week it's can openers.
0:44:30 > 0:44:34We've all struggled, we've all cursed, but everybody has got a can opener.
0:44:34 > 0:44:39We've got five can openers from ranging from the most primitive to the most sophisticated.
0:44:39 > 0:44:43Gerard, who is far from primitive, has brought his own. What have you got?
0:44:43 > 0:44:48It's Ezra Warner, 1850s, and it's the only one I ever use.
0:44:48 > 0:44:50Gerard has the first tin opener ever invented.
0:44:50 > 0:44:54It works using a sickle sort of see-sawing sort of motion.
0:44:54 > 0:44:57I've got one that was invented in the 1870s. That's the most common one.
0:44:57 > 0:44:59William Lyman invented this.
0:44:59 > 0:45:04- In the 1920s he put a wheel on, so he could go round the can. - I think they're great.
0:45:04 > 0:45:08The next two openers are variations and improvements on my one.
0:45:08 > 0:45:11In here, something that wouldn't be out of place on a space shuttle.
0:45:11 > 0:45:12The one-touch wonder.
0:45:12 > 0:45:14Electric and labour-saving.
0:45:14 > 0:45:17King has seen the future in a streamlined slug.
0:45:17 > 0:45:20'We need two volunteers. It's grab-a-granny time!'
0:45:20 > 0:45:26Madam, there's no turning back. It's national telly and all you've got to do is open a tin! Come on.
0:45:26 > 0:45:29'And one more conscript to our scientific endeavour.'
0:45:29 > 0:45:32- A-one.- A-two.- A-two. Three.
0:45:33 > 0:45:36First can of tomatoes in the bowl is the winner. Watch Gerard!
0:45:40 > 0:45:42That was six seconds.
0:45:42 > 0:45:43CHEERING
0:45:46 > 0:45:49- Have you not got into it yet?!- No!
0:45:49 > 0:45:50Oh, dear!
0:45:50 > 0:45:54'My hi-tech, motor-driven contraption goes at its own pace.
0:45:54 > 0:45:56'There's nothing I can do. Just wait.
0:45:56 > 0:45:59'All three of the more common household openers are good,
0:45:59 > 0:46:01'but depend on you knowing how each one works.
0:46:01 > 0:46:04'Even then, you still have winding to do.'
0:46:04 > 0:46:09But Gerard's is so simple, and he's so fast, he rockets round that can.
0:46:09 > 0:46:11Hooray for history!
0:46:17 > 0:46:20Maureen's cheese pie's turning into a cookery demonstration.
0:46:22 > 0:46:25This recipe makes enough for six.
0:46:25 > 0:46:28Or in our family, five! Very easy.
0:46:30 > 0:46:35Gameelah's samosas are bringing her mums team together. It's a real production line.
0:46:35 > 0:46:37About here. Just a bit over from your finger.
0:46:37 > 0:46:39- So, the thumb joint?- Yeah.
0:46:44 > 0:46:47We're whipping through it! We're running out of ingredients!
0:46:47 > 0:46:52'And already there are bran cakes cooked and cooling.
0:46:52 > 0:46:56'Gerard's discovered a cake whose name says everything about it.'
0:46:57 > 0:47:02Alma here has brought her family cake, and what a fantastic name.
0:47:02 > 0:47:05This must be the most popular cake in your house, is it?
0:47:05 > 0:47:07It is - a family cake they like at birthdays.
0:47:07 > 0:47:11It doesn't matter what other cakes are like - they like just plain chocolate cake.
0:47:11 > 0:47:14It looks really light and delicious.
0:47:14 > 0:47:15You try it!
0:47:18 > 0:47:20It's really good.
0:47:20 > 0:47:22Alma's family cake to most people is just
0:47:22 > 0:47:27a simple chocolate cake, but to her family, I bet it's a real treasure.
0:47:27 > 0:47:28Pam. Fly's graveyard.
0:47:28 > 0:47:30How fantastic is that? Fly pie.
0:47:30 > 0:47:34- Fly pie.- As my gran would call it, and you call it.
0:47:34 > 0:47:38Yeah. It's a real traditional, use-up-the-end-of-the-pastry kind of dish,
0:47:38 > 0:47:40but I've never had it with butter before.
0:47:40 > 0:47:42It was always on Sunday, after tea.
0:47:42 > 0:47:46Luxury day, Sunday, you got the best. There was always
0:47:46 > 0:47:51a little bit of best butter left over on Sunday, cos we only ever had best butter at weekends.
0:47:51 > 0:47:58So the fly pie, warm out of the oven, little bit of best butter on, it was a real luxury sweet.
0:47:58 > 0:48:03A recipe like this is great because it's got such small regional variations.
0:48:03 > 0:48:06In Yorkshire we call it fly pie, where I come from, in East Yorkshire.
0:48:06 > 0:48:08In Lancashire, it's singing lily.
0:48:08 > 0:48:13And in North Yorkshire, they'd have mint chopped in it as well.
0:48:13 > 0:48:17- And call it fly cemetery. - Each family has that tradition, which makes it really special.
0:48:17 > 0:48:20I'm gonna have to eat it quickly before it...
0:48:24 > 0:48:29That's fantastic. I'm never going to have it without butter again! That's brilliant, isn't it?
0:48:33 > 0:48:38- 'I think it's about time we did some cooking, Kingy. - Do you know, mate, you're right.
0:48:38 > 0:48:45'Every week at our recipe fair, we'll be cooking for our fair-goers a recipe from our own families.
0:48:45 > 0:48:47'Aye, something our mums cooked for us as nippers.'
0:48:53 > 0:48:57- This is everybody's family favourite. - And one that we have grown up with.
0:48:57 > 0:48:59Which is why we're this shape.
0:48:59 > 0:49:01The steak-and-kidney pudding.
0:49:01 > 0:49:05When you're making a steak-and-kidney pudding, you've got to get your filling done first.
0:49:05 > 0:49:08So basically, you're making a pan of steak and kidney.
0:49:08 > 0:49:12Onion, David, preparation thereof.
0:49:12 > 0:49:13I thank you!
0:49:14 > 0:49:17CHEERING
0:49:17 > 0:49:18That never normally works, you know!
0:49:19 > 0:49:23This is seasoned flour. Important - fry it off in batches.
0:49:23 > 0:49:26You want a bit of colour. Don't overfill the pan.
0:49:26 > 0:49:29You want to brown it, not poach it.
0:49:29 > 0:49:30Exactly.
0:49:30 > 0:49:36Suet is good, and of course, if you're a vegetarian you can use vegetable suet.
0:49:36 > 0:49:40But it won't make an ape of a difference in a steak-and-kidney pudding!
0:49:43 > 0:49:46Flour goes there.
0:49:46 > 0:49:49And suet. This is beef suet.
0:49:49 > 0:49:52I'm gonna put salt in. Just a bit...
0:49:52 > 0:49:55AUDIENCE SHRIEKS AND LAUGHS
0:49:59 > 0:50:05A suet pudding is a steam pudding, so it's great to put dried herbs in the suet.
0:50:05 > 0:50:09They'll rehydrate in the steam, and you get a nice, herby suet.
0:50:12 > 0:50:14Just add water till a nice, malleable dough is formed.
0:50:14 > 0:50:21It can be a bit of a clarty mess, this! I can see it's going that way!
0:50:21 > 0:50:26'Get all the lovely flavours out of the pan with some red wine.'
0:50:26 > 0:50:28There's a lovely sound to that, isn't there?
0:50:28 > 0:50:30'Then add it to your steak along with some tomato puree,
0:50:30 > 0:50:36'a couple of bay leaves and thyme, and some beef stock.'
0:50:36 > 0:50:41Quarter will give me enough for the top.
0:50:41 > 0:50:45Do remember to prepare the lid before lining the bowl, or you might not have enough dough left.
0:50:45 > 0:50:50As you can see, the suet is evenly distributed, as are the herbs.
0:50:50 > 0:50:54When it's about half an inch thick, trim around the bowl.
0:50:54 > 0:50:56Everything left over is for the walls of your pudding.
0:50:56 > 0:51:01The bowl is well buttered. Perfect.
0:51:01 > 0:51:04And what are we gonna do with that now, Kingy?
0:51:04 > 0:51:06- We're going to put it in the oven! - Aye.
0:51:06 > 0:51:11'Cooking the filling in a moderate oven for a good couple of hours will let the flavours concentrate.'
0:51:11 > 0:51:19What we need to do is to trim this so it's just below the edge of the bowl.
0:51:19 > 0:51:21I've got two hours to do this!
0:51:21 > 0:51:24'Now, it's actually a good idea to make up a batch
0:51:24 > 0:51:28'of your steak-and-kidney filling a day before, and keep it in the fridge.'
0:51:28 > 0:51:34It has to be cold before you put it into the suet.
0:51:34 > 0:51:36Now, you may think that looks a little bit dry.
0:51:36 > 0:51:37LAUGHTER
0:51:37 > 0:51:41No, you want it like that, because it's going to be a packed pudding.
0:51:41 > 0:51:43LAUGHTER
0:51:45 > 0:51:48Looks like a bowl of Chum, doesn't it?
0:51:51 > 0:51:54- Oh, look at that!- Hey, man!
0:51:54 > 0:51:56A bit of water on there.
0:51:56 > 0:52:01- Aren't we brushing with egg? - Would if we had one, but we ain't, I don't think.
0:52:01 > 0:52:04- Fine, we'll use water.- Water's fine.
0:52:04 > 0:52:08I'm sure my mother would never have wasted an egg on this.
0:52:08 > 0:52:09She'd have probably spit on it.
0:52:12 > 0:52:14Take your lid.
0:52:14 > 0:52:16Just have a look how this top fits.
0:52:16 > 0:52:21Use a cartouche of greaseproof paper.
0:52:21 > 0:52:27What we want is to put a pleat in the greaseproof so that when the pudding grows, it's not gonna rip.
0:52:27 > 0:52:33'It's quite tricky to do this bit on your own, as you need a foil lid as well. I remember helping my mother.'
0:52:33 > 0:52:39Do you remember what your mam did, put it on with string with a string handle to get it in and out the pan.
0:52:39 > 0:52:42'It might take a few goes, unless you have a talented Geordie to hand.'
0:52:42 > 0:52:47Beautiful.
0:52:47 > 0:52:51Right, so we've got the pan prepped. In the bottom I've put an upturned dinner plate.
0:52:51 > 0:52:55That's so that the pudding basin isn't in direct contact with
0:52:55 > 0:52:58the metal of the pan, because we don't want the basin to split.
0:52:58 > 0:53:01'Don't put so much water in that it floods your pudding.
0:53:01 > 0:53:04'But it's going to be steaming for two hours, so check every now and again
0:53:04 > 0:53:06'to make sure it hasn't boiled dry.'
0:53:06 > 0:53:08Time to open the one we made earlier.
0:53:08 > 0:53:12Please... What you want is it to be there like a big mound.
0:53:14 > 0:53:19SI BEATS DRUM ROLL ON PAN
0:53:19 > 0:53:20Wahey!
0:53:25 > 0:53:30Oh! That's good, son. Look at that.
0:53:30 > 0:53:34That meat... Considering it's been cooking for about four hours, it's so nicely concentrated.
0:53:34 > 0:53:41Ladies and gentlemen, our family favourite from the King and Myers household,
0:53:41 > 0:53:43steak...
0:53:43 > 0:53:45..and kidney...
0:53:45 > 0:53:47..pudding!
0:53:56 > 0:53:58'The banquet is nearly ready.
0:53:58 > 0:54:03'Gameelah's Yemeni-Scottish samosas have been deep-fried, Maureen's cheese pie's in the oven...
0:54:03 > 0:54:07'..and Aida's butterfly cakes are getting a final sprinkling.
0:54:09 > 0:54:13'Our recipe fair-goers are heading home with empty food tins but
0:54:13 > 0:54:17'full tummies and notebooks stuffed with new family-favourite recipe ideas.'
0:54:17 > 0:54:21- What have we got here? - The Christmas cake...- Oh, brilliant.
0:54:21 > 0:54:25- Let's have a look.- I've been taking photographs, and writing... Taking them into my camera.- Oh, right.
0:54:25 > 0:54:28- So we can actually download them and send them to each other. - 21st century!
0:54:28 > 0:54:32- Ginger-and-blueberry pie from the WI.- From the WI?
0:54:32 > 0:54:36A lot of people got that recipe for the cheesecake. Yeah, it was good.
0:54:36 > 0:54:38Thanks a lot, man.
0:54:39 > 0:54:42It's time for our recipe-fair banquet.
0:54:42 > 0:54:45We've invited 30 local foodie people, our lovely WI ladies
0:54:45 > 0:54:49and some other friends to feast on family favourites.
0:54:49 > 0:54:51What a lucky bunch!
0:54:51 > 0:54:55We'd like you to meet our mums, the four ladies here,
0:54:55 > 0:54:58we've been to their homes and they cooked for us. Now they'll cook for you.
0:54:58 > 0:55:01But before the banquet gets under way, we need to
0:55:01 > 0:55:05check in with Aida to see if she's risen to our challenge.
0:55:05 > 0:55:08We set Ida a challenge. She reckoned she could put together
0:55:08 > 0:55:17a baking kit with all the equipment you need, everything, and the recipes to cook six of her cakes for 20 quid.
0:55:17 > 0:55:18Have you achieved it?
0:55:18 > 0:55:21Oh, I did it. With change.
0:55:21 > 0:55:25- What do you mean, with change?- It came to £19.65, I think.- Did it?!
0:55:25 > 0:55:28- Oh, yeah.- That's fantastic. We've got to share that, then.
0:55:28 > 0:55:30- Put that on the website. - Yeah, lovely.
0:55:35 > 0:55:37Oh, let's get the grub out!
0:55:37 > 0:55:40'Gameelah's family-favourite samosas are piled high.
0:55:40 > 0:55:44'Lucky dips of Scottish haggis and spicy mince and tatties.
0:55:44 > 0:55:48'Maureen's cheese pie. Tried and tested by five generations of her family.
0:55:48 > 0:55:51'Now, that's a remarkable favourite that we've found, Dave.
0:55:51 > 0:55:55'And, of course, our versions of the nation's family favourites.
0:55:55 > 0:55:58'Perfect fish and chips and steak-and-kidney pudding.'
0:55:58 > 0:56:02It's quite an eccentric mix, but it does all work.
0:56:04 > 0:56:12- Had some fish and chips and the mushy peas. Very nice.- Enjoyed my wife's samosas, because I have to!
0:56:12 > 0:56:15Just had a haggis one, and it was delicious.
0:56:15 > 0:56:18Then we started talking about Scotland, so it's done the trick!
0:56:18 > 0:56:22Not what you'd expect in a samosa, but beautiful.
0:56:22 > 0:56:25I've eaten a selection of everything that's on this table.
0:56:25 > 0:56:27It was all very tasty and all very wholesome.
0:56:27 > 0:56:33Steak-and-kidney pudding, my grandmother used to make it, and it was just absolutely memorable, that.
0:56:33 > 0:56:35That is fantastic, really, really good.
0:56:35 > 0:56:38I haven't eaten kidney for ages. It reminds me how nice it is.
0:56:38 > 0:56:40Can you pass the gravy, dude?
0:56:40 > 0:56:43I can. The steak-and-kidney pudding's going down a treat.
0:56:47 > 0:56:52We've had a fantastic day, yeah. It's been super fun.
0:56:52 > 0:56:54It brought back memories for many people, and that's nice,
0:56:54 > 0:56:58talking to people and they say, "When I was a child..." It brought memories back.
0:56:58 > 0:57:01I brought memories back for her!
0:57:01 > 0:57:08I made cheese-and-potato pie for my O-level when I was 15, so 35 ago was the last time I ever had this!
0:57:08 > 0:57:10This is better than my one, I can tell you!
0:57:10 > 0:57:12I'll give you the fiver later!
0:57:14 > 0:57:19- Go!- Everybody, it's Aida's turn.
0:57:19 > 0:57:22We still have crumpets and cakes and coffees and everything for afters.
0:57:22 > 0:57:25Youse two have been called crumpet!
0:57:25 > 0:57:27Listen, you're crumpet to us, babe.
0:57:27 > 0:57:30- Come on. Look at this!- Yes!
0:57:30 > 0:57:33That's so typical of you!
0:57:33 > 0:57:35Aida, what have we got?
0:57:35 > 0:57:41Bran loaf here, empire biscuits, millionaire's shortbread, rocky road and fairy orange butterfly cakes.
0:57:41 > 0:57:43Fantastic.
0:57:43 > 0:57:47We've made homemade crumpets, cos homemade crumpets are great.
0:57:55 > 0:57:58- Now, that's a prince among crumpets. - Very good. Excellent.
0:58:01 > 0:58:06It's a real privilege, having that glimpse into people's private treats.
0:58:06 > 0:58:09All the recipes here today, as well, have been held with the greatest affection, haven't they?
0:58:09 > 0:58:12- It's been a real success. - It has, man.
0:58:14 > 0:58:19Next week on Hairy Bikers: Mums Know Best, we're going to find out what picnics are made of.
0:58:19 > 0:58:22- Vernon.- Pickled egg, ta!
0:58:22 > 0:58:24'It's food, fingers, family and fun!'
0:58:24 > 0:58:28These are the best pakoras I've ever had, and we've had a few.
0:58:28 > 0:58:30'And a few surprises along the way.'
0:58:30 > 0:58:32Bacon and 'nanas! It's brilliant.
0:58:32 > 0:58:34Absolutely brilliant.
0:58:41 > 0:58:44Subtitles by Red Bee Media Ltd
0:58:44 > 0:58:47E-mail subtitling@bbc.co.uk