0:00:17 > 0:00:20The theme of the programme today is picnics.
0:00:20 > 0:00:23- Tell everybody what a picnic is, Si. - I'll tell you what a picnic is, dude,
0:00:23 > 0:00:25it's food you can take out of the house.
0:00:25 > 0:00:27- And kids love picnics. - Grown-ups an' all.
0:00:27 > 0:00:30But a picnic doesn't have to be all stale sandwiches and fizzy pop.
0:00:30 > 0:00:32No, mate, it can be anything that travels well,
0:00:32 > 0:00:35tastes nice and isn't too messy to eat.
0:00:35 > 0:00:40It's one of my favourite ways of dining, and on a sunny day like this,
0:00:40 > 0:00:41what could be better?
0:00:41 > 0:00:45It can be lukewarm, it can be hot, it can be cold, it can be spicy.
0:00:45 > 0:00:48- So long as you can eat it with your fingers.- Yeah.
0:00:52 > 0:00:59Before our recipe fair can begin, we need to find three fantastic mums with great picnic recipes.
0:00:59 > 0:01:05Because we want them and their dishes to be the centrepiece of a great picnic banquet at the end of the day.
0:01:05 > 0:01:09So, dude, let's get on and find the mums.
0:01:09 > 0:01:15The first stop of our journey this week is in Crawley, to meet Heather.
0:01:15 > 0:01:20She's an ex-air hostess who's travelled the world collecting amazing recipes.
0:01:20 > 0:01:26But all her cookery skill is thanks to a family cooking tradition going back generations.
0:01:26 > 0:01:28Hello!
0:01:28 > 0:01:32- Hello, Heather.- Hi! - Hello, Heather, I'm Si.
0:01:32 > 0:01:34- I'm Dave.- Welcome. - Thank you very much.- Come on in.
0:01:34 > 0:01:38Heather may have been round the globe more than us, mate, but her roots
0:01:38 > 0:01:39are in my home town,
0:01:39 > 0:01:41- Barrow-in-Furness. - And the chief beneficiary of
0:01:41 > 0:01:44the potent combination of Barrovian cooking
0:01:44 > 0:01:45and international influences
0:01:45 > 0:01:48is her husband, Dave.
0:01:48 > 0:01:53'And just look at this amazing family archive.'
0:01:53 > 0:01:56- What great looking biscuits! - Would you like to have one?
0:01:56 > 0:01:57- Yes, please.- Oh, madam!
0:01:57 > 0:01:58I'll tell you where they came from.
0:01:58 > 0:02:02- Oh, aye?- This is my family history.
0:02:02 > 0:02:06This is my great-great-grandmother, and this is in fact
0:02:06 > 0:02:08her recipe book from 1895.
0:02:08 > 0:02:10And these biscuits are from that book?
0:02:10 > 0:02:16They are, and they had a bakery with her husband, in Barrow-in-Furness.
0:02:16 > 0:02:19- In Barrow!- In Barrow-in-Furness. - How lovely!
0:02:19 > 0:02:23Isn't that wonderful, though? We're stood here... May I have another?
0:02:23 > 0:02:27..eating biscuits that all those years ago
0:02:27 > 0:02:30were produced commercially in my home town.
0:02:30 > 0:02:32- Can I have another one? - Have that one, it's the biggest.
0:02:32 > 0:02:34I will!
0:02:35 > 0:02:38The smaller ones are better for dunking.
0:02:38 > 0:02:43- Heather, what shall we do next? - How about a Victoria sponge from her recipe book?
0:02:43 > 0:02:45- From the professionals.- Yes!
0:02:45 > 0:02:48- Can we take a biscuit with us? - Go on, then.
0:02:52 > 0:02:58Oh, man! Do you remember how particular the WI were the last time we did a Victoria sponge?
0:02:58 > 0:03:03They even weighed their eggs! I am personally still emotionally scarred.
0:03:03 > 0:03:06- Do you weigh your eggs? - I'm afraid I do.- Dude, we're off.
0:03:06 > 0:03:11But only because Great-Grandma did, because the chickens didn't lay standard-sized eggs,
0:03:11 > 0:03:16and whatever they weigh, you have the same weight in fat, sugar and flour.
0:03:16 > 0:03:20Heather puts the butter and sugar into her mixer to be creamed.
0:03:20 > 0:03:23When it's ready, the mixture changes to a white-ish colour.
0:03:23 > 0:03:25- Ah, look, it's going! - It's going white.
0:03:25 > 0:03:27- Now, what I do next...- Yes.- What?
0:03:27 > 0:03:29- Sorry. - ..is just finish it off by hand.
0:03:29 > 0:03:34- Why?- Because...- Yeah? - My grandmother used to say...
0:03:34 > 0:03:38you have to put the soul and the spirit in the cake now,
0:03:38 > 0:03:42- and you can't do that with a machine, you have to bake it by hand.- A bit of love.
0:03:42 > 0:03:49All that remains is for Heather to add the flour and separate the mixture into two greased baking tins.
0:03:49 > 0:03:51Who says baking's complicated?
0:03:51 > 0:03:54OK, so now they go into the oven.
0:03:54 > 0:03:58Now, she said in her recipe book "a moderate oven", because she didn't
0:03:58 > 0:04:00have a thermostat.
0:04:00 > 0:04:04Moderate is about 180 degrees centigrade.
0:04:04 > 0:04:11And we time it...first of all, 25 minutes, then just look through the glass and see how it's doing.
0:04:11 > 0:04:13For her next dish, Heather is cooking great finger food,
0:04:13 > 0:04:14courgette fritters
0:04:14 > 0:04:16with a spicy twist.
0:04:16 > 0:04:18Not only do they taste good,
0:04:18 > 0:04:21but they're easy to transport, as they can be prepared days,
0:04:21 > 0:04:25weeks or even months in advance, especially when you make them using fresh ingredients.
0:04:26 > 0:04:28Beautiful, aren't they?
0:04:28 > 0:04:30- They're a funny leaf, aren't they? - Yeah.- There's one here... Oh!
0:04:30 > 0:04:33You just look among the leaves till you see something.
0:04:33 > 0:04:36There's a massive one here. Shall we have him?
0:04:36 > 0:04:38Look at the size of that!
0:04:38 > 0:04:40- It's huge, isn't it?- Aye.
0:04:40 > 0:04:41'Wait a minute, Dave!
0:04:41 > 0:04:44'Spicy courgette fritters don't sound like a Barrow recipe to me.
0:04:44 > 0:04:47'Actually, mate, it's way older than that.
0:04:47 > 0:04:49'It turns out fritters have been cooked in some parts of the world
0:04:49 > 0:04:53'for hundreds of years, but arrived here in the Middle Ages
0:04:53 > 0:04:56'when the recipe was brought back from the Middle East by the Crusaders.
0:04:56 > 0:05:00'A bit like Heather, dude, who's been travelling and collecting recipes at the same time.'
0:05:01 > 0:05:04- Is this recipe one of yours? - The batter would have been from
0:05:04 > 0:05:09- Great-Grandmother's recipe book, because it's a basic batter.- Yes.
0:05:09 > 0:05:13But I have modified it. Sometimes, I use ordinary flour,
0:05:13 > 0:05:16sometimes, I use gram flour. It depends what mood I'm in.
0:05:16 > 0:05:18TIMER BUZZES Oh, that's the cakes!
0:05:18 > 0:05:20- All ready.- Dinner on.
0:05:22 > 0:05:24- Oh, look at that.- It's perfect.
0:05:25 > 0:05:28- And it's got a little bit of spongy give there.- Oh!
0:05:28 > 0:05:30Fantastic.
0:05:30 > 0:05:36'With the sponges cooling down, it's time to prep the fresh ingredients for the fritters.'
0:05:36 > 0:05:38- OK, so now, we're going to make the batter.- Brilliant.
0:05:38 > 0:05:42'Heather mixes eggs and gram flour to make a batter. Gram flour
0:05:42 > 0:05:45'is made from ground chickpeas and is great for deep frying,
0:05:45 > 0:05:48'because it retains less oil while cooking.'
0:05:48 > 0:05:50- I tell you what you could do for me, Simon.- What's that?
0:05:50 > 0:05:53Could you give my courgettes a good squeeze and get the rest of the juice out?
0:05:53 > 0:05:55- I can, yeah.- Just press them down.
0:05:55 > 0:05:58'It's important to drain the water from the courgettes
0:05:58 > 0:06:01'to ensure that the batter isn't runny. Finally, Heather adds
0:06:01 > 0:06:03'the rest of the ingredients and some cheese.'
0:06:05 > 0:06:07And this is feta cheese I'm using today.
0:06:07 > 0:06:10And just a little pinch of the garam masala
0:06:10 > 0:06:11and a little bit of cumin.
0:06:11 > 0:06:15- That is the mixture that's now to be fried.- That's going to be so tasty.
0:06:15 > 0:06:19- It's fritters.- They're going to be so full of flavour, these,
0:06:19 > 0:06:23- aren't they?- Straight from the garden into the frying pan.
0:06:26 > 0:06:31- Oh, yes!- Perfect. 'Frying isn't as unhealthy as you might think.
0:06:31 > 0:06:34'If you get it right, the hot oil seals the outside of the fritter,
0:06:34 > 0:06:37'while the moisture inside steams and cooks it through.'
0:06:37 > 0:06:38OK, that's the last one.
0:06:38 > 0:06:40- They're lovely.- Fab.
0:06:40 > 0:06:42- What's next?- Well done.
0:06:42 > 0:06:45- Well done.- OK, now we jam the cake.
0:06:45 > 0:06:47Wahey! Jammin'! Jammin'!
0:06:47 > 0:06:51'The Women's Institute insisted on using raspberry jam for this,
0:06:51 > 0:06:55'but, just like her granny, Heather is using a homemade strawberry jam.
0:06:55 > 0:06:57'This is going to be picnic heaven,
0:06:57 > 0:07:01'but before we taste it all, there was one last thing to do.'
0:07:01 > 0:07:05Something that beautiful deserves a name.
0:07:05 > 0:07:06How about...
0:07:06 > 0:07:09Grandmother's Barrovian Love Sponge?
0:07:09 > 0:07:10She would have called it that,
0:07:10 > 0:07:11because of the love she put into it
0:07:11 > 0:07:14- when she was making it.- Brilliant.
0:07:14 > 0:07:18'Look at that cake! Heather has done her granny proud,
0:07:18 > 0:07:21'and it's all due to her hand-me-down baking book.
0:07:21 > 0:07:24'You're so right, and along with the love cake,
0:07:24 > 0:07:27'we're also going to try her spicy courgette fritters,
0:07:27 > 0:07:29'served with a selection of homemade chutneys.
0:07:29 > 0:07:33'And joining us on our impromptu picnic is Heather's husband, Dave.'
0:07:33 > 0:07:37Do you have any part in this kind of recipes and nostalgia?
0:07:37 > 0:07:41Well, only in the fact that the...
0:07:41 > 0:07:44rhubarb chutney is from my great-grandmother.
0:07:44 > 0:07:46And I think it's to die for,
0:07:46 > 0:07:49- I used to eat it in cheese sandwiches as a kid.- Oh, fantastic!
0:07:49 > 0:07:53And once you taste that, you should be hooked on it, I should think.
0:07:53 > 0:07:56So, your marriage has brought together chutney and fritters.
0:07:56 > 0:07:58- Just dig in.- Great.
0:07:58 > 0:08:00- Thank you.- And then choose your dip.
0:08:03 > 0:08:06Oh, these are brilliant. That chutney's great.
0:08:06 > 0:08:09- It's finger food as well, really good for a picnic.- Yep.
0:08:09 > 0:08:11- I enjoyed that.- I did. - That's a keeper.
0:08:11 > 0:08:13Would you like a piece of cake?
0:08:13 > 0:08:15Oh, look at that!
0:08:15 > 0:08:18- That really is a treasured find, isn't it?- Isn't it?
0:08:18 > 0:08:20- That cookbook, it's magic. - Isn't it just?
0:08:20 > 0:08:26You know, if the recipes worked like this a hundred years ago, they're certainly working well on your table.
0:08:26 > 0:08:28Oh, man!
0:08:28 > 0:08:30It's as light as a feather.
0:08:37 > 0:08:40- This is brilliant, isn't it? - That's properly jammed cake, that.
0:08:40 > 0:08:44Heather, we'd like to give you an invitation. We're having a recipe fair,
0:08:44 > 0:08:48and this one is on picnic food. It's a celebration of all those picnics we had when we were kids
0:08:48 > 0:08:51and what we learnt off our mams.
0:08:51 > 0:08:54And your food's great, the biscuits, the cake, the fritters.
0:08:54 > 0:08:58We'd love you to come and celebrate the picnic and mums knowing best.
0:08:58 > 0:09:00It sounds like the perfect day.
0:09:03 > 0:09:08'Every family has a different idea of what makes a perfect picnic.
0:09:08 > 0:09:11'Well, dude, I hear our next mum, Bridget,
0:09:11 > 0:09:15'has quite an unconventional take on what makes a picnic dish.
0:09:16 > 0:09:19'Bridget grew up during the Second World War,
0:09:19 > 0:09:21'and rationing really shaped her food memories.
0:09:21 > 0:09:22'So, along with her daughter, Jennie
0:09:22 > 0:09:24'and granddaughter, Georgie,
0:09:24 > 0:09:25'they've promised to rustle up
0:09:25 > 0:09:29'a modern spin on a 1940s picnic.'
0:09:29 > 0:09:31Now, look, picnics, that's why we're here.
0:09:31 > 0:09:35Picnics during the war weren't much fun, to be honest.
0:09:35 > 0:09:38As I say, we had hard boiled eggs and...
0:09:38 > 0:09:40Hard boiled eggs and wind!
0:09:42 > 0:09:45And wind! Absolutely. There wasn't much to put in the sandwiches.
0:09:45 > 0:09:47I mean, picnics now are a different ball game, aren't they?
0:09:47 > 0:09:50So, what are we going to start with today?
0:09:50 > 0:09:52We're having windfall marmalade.
0:09:55 > 0:09:56Hang on, dude,
0:09:56 > 0:09:58marmalade's made with oranges,
0:09:58 > 0:10:01but those windfalls can't be right, what's gannin' on?!
0:10:01 > 0:10:03Was that a wartime thing as well?
0:10:03 > 0:10:08Well, I think it was. I mean, I found the recipe in some old cookery book, and
0:10:08 > 0:10:12I presume that it was done during the war, and they put in the apples cos they couldn't get the oranges.
0:10:12 > 0:10:17I remember my mother and my father, they would buy jam off markets and they would complain.
0:10:17 > 0:10:18They would go, "It's full of apples,"
0:10:18 > 0:10:21and it must have been a thing to bulk it out.
0:10:21 > 0:10:24- I think that's right.- And it was always a kind of damning thing,
0:10:24 > 0:10:28- as if they'd put up with it for years and then it was...- Right.
0:10:28 > 0:10:29I always remember that.
0:10:31 > 0:10:32LAUGHTER
0:10:32 > 0:10:38'But in fact, many wartime recipes were based on sound cookery ideas,
0:10:38 > 0:10:41'and using apples in marmalade is definitely one of them.'
0:10:41 > 0:10:43- Agh!- Shall I help you pick them up?
0:10:43 > 0:10:47- Are you all right, mate? - Yeah, just a bit concussed.
0:10:47 > 0:10:51'With the apples collected, the actual marmalade recipe is a pretty traditional one.
0:10:51 > 0:10:54'The peel and cores of the apples, along with the skin and pith
0:10:54 > 0:10:57'of grapefruit and lemon, are wrapped in muslin.
0:10:57 > 0:11:01'Which is placed in a saucepan, along with the citrus flesh and the quartered apples.
0:11:01 > 0:11:05'Simmering should get all the pectin out of the giant teabag,
0:11:05 > 0:11:07'which makes the marmalade set.'
0:11:07 > 0:11:11- So, how long do we simmer that for now, Bridget?- Well, about 45 minutes.
0:11:11 > 0:11:13Right, and that's till the peel's soft?
0:11:13 > 0:11:16Till the peel is soft, yes. It must be soft before you can put the sugar in.
0:11:16 > 0:11:20'And I seem to be the one who has to squeeze it out.'
0:11:20 > 0:11:22That's right, serious squeezing.
0:11:22 > 0:11:24There's lots of ladies said that to me!
0:11:25 > 0:11:28- "Oh, I do like the way you squeeze." "Thank you, madam."- Yeah.
0:11:28 > 0:11:30In casualty with broken ribs.
0:11:31 > 0:11:37'Bridget uses an equal quantity of sugar to fruit, ensuring that the marmalade will be sweet enough.
0:11:37 > 0:11:41'And that sugar has the added advantage of acting like a preservative.'
0:11:41 > 0:11:45- It should make about 12...- Yeah? - ..14 pots, yes.
0:11:47 > 0:11:51'To check if it'll set, you spoon some of the marmalade onto a chilled saucer.
0:11:51 > 0:11:53'If it forms a skin, it's ready to bottle up.'
0:11:53 > 0:11:55Yeah, it is, it's starting to set.
0:11:55 > 0:11:58Yes, well, you can tell that that's done.
0:11:58 > 0:12:00It's dragging, isn't it?
0:12:00 > 0:12:04'With the jam cooling, it's onto Bridget's next recipe - chicken Maryland.
0:12:09 > 0:12:12'The chicken is marinated in soy sauce, ginger and honey and served
0:12:12 > 0:12:17'with bananas wrapped in bacon, alongside some sweetcorn fritters.
0:12:18 > 0:12:24'Believe it or not, this slightly eccentric dish was part of the last lunch served on the Titanic.
0:12:24 > 0:12:27'Oh, man, that's bonkers! Do you reckon it's a picnic dish, though?
0:12:27 > 0:12:30'Mate, anything can work as a picnic dish if you're clever about it,
0:12:30 > 0:12:35'and to help us cook it, the third generation of family cooks has arrived.'
0:12:35 > 0:12:38- This is Georgie.- Yeah, hello.
0:12:38 > 0:12:40- Hi.- Dave.
0:12:40 > 0:12:44- I'm scary, how are you? - Fine, thank you.
0:12:44 > 0:12:49'Georgie has already caught the family cooking bug and is in charge of the corn fritters.'
0:12:49 > 0:12:51Georgie, what's in the batter?
0:12:51 > 0:12:56- It's just like a thicker pancake batter. - So, you've got flour, eggs, milk...
0:12:56 > 0:12:59- Yeah.- ..salt, pepper and obviously sweetcorn.- Mm-hmm.
0:12:59 > 0:13:02- Where did it come from? - Chicken Maryland?- Yeah.
0:13:02 > 0:13:05Well, I learnt it from my mum,
0:13:05 > 0:13:10she'd learnt it from a cookery book, I suppose, in the '40s.
0:13:10 > 0:13:13As I say, it was during the war, because we kept chickens.
0:13:13 > 0:13:17- We were able to have chicken quite a lot.- What about bananas, though? How did you do that?
0:13:17 > 0:13:20You had fried bananas during the war, believe it or not.
0:13:20 > 0:13:24- Ah, yeah, of course, yes. - You didn't have bananas.- Guys! Ten to fifteen minutes,
0:13:24 > 0:13:28- we've got a feast.- Well, do you know what we'd better do?- No.
0:13:28 > 0:13:30- We'd better get the table ready.- OK. - Come on, I'll follow you.
0:13:30 > 0:13:35- 'It's time to get a taste of picnics from the '40s.- Chicken Maryland with corn fritters
0:13:35 > 0:13:43'and those bananas wrapped in bacon, followed by the windfall marmalade or, as the family call it, marmajam.
0:13:43 > 0:13:45'First up is the chicken Maryland.
0:13:45 > 0:13:49'And, dude, don't worry, I've got a way of turning it into the perfect picnic dish.'
0:13:52 > 0:13:54Finger food.
0:13:54 > 0:13:57- That's a good idea.- See? A hot dog.
0:13:57 > 0:13:59You've got the banana in the middle, yes...
0:13:59 > 0:14:02Oh, man!
0:14:02 > 0:14:05- Oh, it's brilliant. - Absolutely brilliant.
0:14:05 > 0:14:10The combination of banana, the bacon, the fritter and the chicken is fab.
0:14:10 > 0:14:13Oh, that was great. I can't wait to try the marmajam.
0:14:13 > 0:14:15'Oh, this takes me back!
0:14:15 > 0:14:20- 'You can't beat a jam sandwich. - Oh, I'm with you, chuck.
0:14:20 > 0:14:24'A jam sandwich on a beach, with a light seasoning of sand, that's my first picnic memory.'
0:14:25 > 0:14:27Oh, wow!
0:14:27 > 0:14:29- That's a zing.- Is it OK?
0:14:29 > 0:14:32Oh, yeah, it's gorgeous.
0:14:32 > 0:14:34You're not aware of the apples at all.
0:14:34 > 0:14:39- No, you're not. - No, it's just got a lovely texture, which I believe IS the apples.
0:14:39 > 0:14:41- Yes.- It's lovely.
0:14:41 > 0:14:43Thank you very much for today.
0:14:43 > 0:14:47- Oh, thank you.- It's been lovely, it's been great food, it's been a good laugh and great company.
0:14:47 > 0:14:49It's been very nice to meet you.
0:14:49 > 0:14:52'So, maybe this wasn't the most obvious picnic food, but that's
0:14:52 > 0:14:54'what's so great about it.
0:14:54 > 0:14:58'And, dude, it tasted good. I like the chicken Maryland,
0:14:58 > 0:15:02'with its mix of flavour, especially the bananas wrapped in bacon.
0:15:02 > 0:15:04'It's different for a picnic, but as you've proved,
0:15:04 > 0:15:09'it can be finger food and it will be perfect for our banquet.
0:15:11 > 0:15:15So, onto our final mum. And, dude, I reckon that our picnic should have some Asian flavours.
0:15:15 > 0:15:20After all, it's a style of cooking that totally lends itself to informal eating.
0:15:20 > 0:15:27You're right, Kingy, and I hear that mum Yasmeen has family roots in Pakistan, Afghanistan and England.
0:15:27 > 0:15:29Oh!
0:15:29 > 0:15:32- I'm looking forward to this, man. - I am too.
0:15:32 > 0:15:35It's time to put some spice into our picnics.
0:15:35 > 0:15:36Hello!
0:15:36 > 0:15:39- Hello!- Nice to meet you.
0:15:39 > 0:15:41- I'm Dave.- Hi, Dave. - Hello, I'm Si, lovely to meet you!
0:15:41 > 0:15:45- Hi, Si. Come on in then. - Oh, it smells great in here. - Come on, I've been busy.
0:15:45 > 0:15:47Yasmeen lives in Birmingham
0:15:47 > 0:15:49with her husband, Ny,
0:15:49 > 0:15:50and her two children,
0:15:50 > 0:15:51Laila and Sofia.
0:15:51 > 0:15:53Cor, look at this!
0:15:53 > 0:15:55Who are you, Gordon Ramsay?
0:15:55 > 0:15:56- It's a mise en place!- Look at that,
0:15:56 > 0:15:59everything's chopped to an inch of its life.
0:15:59 > 0:16:01But it is a really, really simple recipe, guys, honestly.
0:16:01 > 0:16:05'This is Yasmeen's vegetable pakoras with spicy green chutney.'
0:16:10 > 0:16:13Kids don't necessarily eat vegetables, but these,
0:16:13 > 0:16:17with a dollop of ketchup, they will just scoff down three or four.
0:16:17 > 0:16:19I remember sitting there and just going at it when I was younger.
0:16:19 > 0:16:24What about pakoras, when you use the gram flour or chickpea flour, it tends to seal, doesn't it?
0:16:24 > 0:16:27- So it doesn't soak up the fat.- No.
0:16:27 > 0:16:29- So they're not like a bit fat fest. - But the main thing is, guys,
0:16:29 > 0:16:34the oil has to be hot, so it just like captures everything together.
0:16:34 > 0:16:41'Yasmeen's pakora batter is made of gram flour, salt, cumin, lovage seed and red chilli powder.'
0:16:41 > 0:16:43OK? To this, I'm just going to add some water.
0:16:43 > 0:16:45Are you just doing that by eye?
0:16:45 > 0:16:49Yeah, basically, you don't want it to be too thick.
0:16:49 > 0:16:53So, here we have some uncooked baby potatoes, which I've just simply sliced.
0:16:53 > 0:16:58- Lovely.- You can also use big potatoes, but make sure that they're sliced quite fine.
0:16:58 > 0:17:02Then the next thing is, we have some carrots. Do you want to help there?
0:17:02 > 0:17:05- Yeah.- Add some of this spinach.
0:17:06 > 0:17:08And the spinach is just shredded and washed.
0:17:08 > 0:17:11Yeah, just uncooked, cut really fine.
0:17:11 > 0:17:13- Say when, Yasmeen, more? - Go on, keep going.
0:17:13 > 0:17:16Give it a good old mix.
0:17:16 > 0:17:19And finally, I'm going to add some onion.
0:17:19 > 0:17:20- Brill.- Just one onion
0:17:20 > 0:17:23which has been sliced very finely.
0:17:23 > 0:17:26Just get it all in and mix it.
0:17:26 > 0:17:29- And I think that is done.- Brilliant.
0:17:29 > 0:17:33'To make her mum's chutney, Yasmeen blends mint, coriander and green chillies.'
0:17:33 > 0:17:36So just give that a quick blitz.
0:17:38 > 0:17:41And...the juice of half a lemon.
0:17:41 > 0:17:44This is going to be so fresh tasting, isn't it? With the mint,
0:17:44 > 0:17:47the lemon, the chilli, the coriander.
0:17:47 > 0:17:51'And to bring it together and to temper the kick from the chillies, she adds some plain yoghurt.
0:17:51 > 0:17:56'Like her mum before her, Yasmeen is using her hands to drop the pakoras
0:17:56 > 0:18:00'into the hot vegetable oil, but it's probably safer to use a spoon.'
0:18:00 > 0:18:04- Is this the sort of thing you would have had when you were a kid? - Yeah, mmm, delicious.
0:18:04 > 0:18:06Still having them now, my little babies are enjoying them as well.
0:18:06 > 0:18:11- Just give them a little turn. - 'Traditionally, pakoras are sold on the street.
0:18:11 > 0:18:13'The ideal finger food for picnics, that can be eaten
0:18:13 > 0:18:16'hot or cold without losing any of their flavour.'
0:18:16 > 0:18:19Here we have the yummy pakoras!
0:18:19 > 0:18:20What a great picnic.
0:18:20 > 0:18:23Vegetable pakoras with green chutney, chana chaat
0:18:23 > 0:18:27and to go with it, Yasmeen's made ginger and soya chicken wings too!
0:18:27 > 0:18:33She has invited her two sisters to help us polish it all off.
0:18:33 > 0:18:35- Yes.- Yes!
0:18:35 > 0:18:37- Oh, yes.- Have another one.
0:18:37 > 0:18:38Don't hold back.
0:18:38 > 0:18:41- Go on!- I couldn't possibly. Ooh!
0:18:41 > 0:18:45- Lovely.- Thank you.
0:18:47 > 0:18:48- Mmm.- Oh!
0:18:48 > 0:18:50Oh, man!
0:18:50 > 0:18:56These are the best pakoras I've ever had, and we've had a few.
0:18:56 > 0:18:58- We have.- Thank you. So...the wings.
0:18:58 > 0:19:02These are fantastic. I mean, we used to always have these when we were younger,
0:19:02 > 0:19:08going to picnics, because they're such good finger food, so easy to cook.
0:19:08 > 0:19:11This is a wonderful meal. We'd like to give you an invitation.
0:19:11 > 0:19:14We're having like a recipe fair. It's going to be lots and lots of people
0:19:14 > 0:19:18coming and bringing their recipes, their kitchen equipment, the secrets, and we're all going to share.
0:19:18 > 0:19:20- Oh, that's really nice, boys.- Great!
0:19:20 > 0:19:22Yeah, no, it would be great, I can't wait!
0:19:22 > 0:19:24Bye! See you!
0:19:24 > 0:19:27See you, bye-bye!
0:19:27 > 0:19:29What great food, great people.
0:19:29 > 0:19:32I tell you what, Dave, I'm really looking forward to the recipe fair, it's going to be mint!
0:19:32 > 0:19:37- Yeah, there's even stuff for vegetarians!- That's ridiculous!
0:19:40 > 0:19:44Dude, I'm really excited about these picnic recipes!
0:19:44 > 0:19:48They'll be a match made in heaven for our picnic banquet.
0:19:48 > 0:19:53Heather's classic baking all the way from my home town of Barrow-in-Furness.
0:19:53 > 0:19:55Bridget and Jennie and their unsinkable Titanic dish,
0:19:55 > 0:20:00chicken Maryland, and that will be a surprise for our guests.
0:20:00 > 0:20:07And Yasmeen, lovely Yasmeen, will bring spice and colour to a very special celebration.
0:20:07 > 0:20:09So, bring on the recipe fair.
0:20:16 > 0:20:20The morning of the recipe fair has finally arrived
0:20:20 > 0:20:23and our team are setting up the big top for a day of foodie fun.
0:20:23 > 0:20:26And we'll be cooking up a storm in there later.
0:20:26 > 0:20:29I can't wait to see!
0:20:29 > 0:20:31Are you all right, guys?
0:20:31 > 0:20:33Oh, hey, look at this, brilliant.
0:20:33 > 0:20:39- It's fabulous.- Hey, Dave, let's crack on, man, with these seats.
0:20:39 > 0:20:42And we can preach!
0:20:42 > 0:20:44Sorry!
0:20:44 > 0:20:48- We can... We can pinch some more. - Excuse me, have you got a new one?
0:20:48 > 0:20:50The big fella's just stood in it and broked it!
0:20:50 > 0:20:52Better just let them get on with it, eh?
0:20:54 > 0:20:58At the heart of our recipe fair are our fantastic mums we've met on the road.
0:20:58 > 0:21:01They're here to cook up some of their great grub for a big
0:21:01 > 0:21:06picnic banquet later on, so we'd better get them into the kitchen.
0:21:06 > 0:21:11- And here are your Mums Know Best pinnies. - Aren't they great? Are you excited?
0:21:11 > 0:21:13- Yeah!- Not as excited as Dave and I are, I've got to tell you.
0:21:13 > 0:21:18Well, we're going to have a big picnic today, so we're going to get mats out, carpets out, children,
0:21:18 > 0:21:20- tables. So we all better get on.- Yes?
0:21:20 > 0:21:24- Yes!- Test-driven girlies, go!
0:21:24 > 0:21:26- Yes, let's go!- Put the kettle on!
0:21:26 > 0:21:29Oh! This is nice.
0:21:29 > 0:21:32'While the mums get to grips with their mobile kitchen,
0:21:32 > 0:21:35'it's time for us to open the fair and to greet our guests.
0:21:35 > 0:21:40'And, Dave, mums have turned up in their hundreds, and they've brought their families.
0:21:40 > 0:21:43'And their recipes! Let's go and say hi.'
0:21:43 > 0:21:45- Hello!- Hello!- How are you?
0:21:45 > 0:21:51A very, very warm welcome to the Hairy Bikers' Mums Know Best Recipe Fair.
0:21:53 > 0:21:56'Today's recipe fair is going to be a celebration of picnic dishes
0:21:56 > 0:22:01'that have fed generations. And later on, we'll be cooking up one of our favourites.
0:22:01 > 0:22:03'But we're not the only ones doing the catering.
0:22:03 > 0:22:08'In addition to our three main mums, at each recipe fair, we invite
0:22:08 > 0:22:13'a different community group to feed and inspire our guests.
0:22:13 > 0:22:17'And today, we've got mums from the local African community cooking up some of their favourite treats.
0:22:26 > 0:22:29- Oh, they're lovely.- Oh, good!
0:22:29 > 0:22:34I am going to have a relationship with this for a very long time.
0:22:34 > 0:22:36- I need the recipe, cos they're fabulous.- They're fantastic.
0:22:36 > 0:22:41Do you get your recipes off your kind of mums and grandmothers? Have they all been passed down?
0:22:41 > 0:22:47Yeah, because I mean, that's the only way, really. Yeah, there are recipe books,
0:22:47 > 0:22:50but it's just that you learn from your mothers or your aunts or your grandmas.
0:22:50 > 0:22:53Actually, boys don't cook where I come from.
0:22:53 > 0:22:55- Oh, don't they? - No, men aren't supposed to cook!
0:22:55 > 0:22:57Great. Get your coat, you've pulled!
0:22:58 > 0:23:03Boys don't cook?! I think we must have missed that page of the man manual.
0:23:03 > 0:23:06Don't you worry about it, mate, we're allowed to do whatever we want.
0:23:06 > 0:23:10Now, let's go and check the progress in the mums' top. They're the bedrock of our mega-picnic.
0:23:10 > 0:23:15Bridget, Jennie, how are your picnic preparations progressing?
0:23:15 > 0:23:18Very well indeed. We've marinated the chicken, and we're about to go and cook it.
0:23:18 > 0:23:21- And the bananas are all wrapped and ready to be baked.- We're OK?
0:23:21 > 0:23:23Yeah, we're doing well, yeah.
0:23:23 > 0:23:26Right, that's us. Our turn to cook, dude, let's go.
0:23:26 > 0:23:31It's wacky, spicy and yummy.
0:23:31 > 0:23:35- What a feast!- The big top is filling up and everyone's waiting for us.
0:23:35 > 0:23:41After trying everybody else's food, it's time for us to share one of our mum's recipes.
0:23:41 > 0:23:45Well, thank you for joining us and our contribution to the picnic...
0:23:45 > 0:23:49- A pie.- And it's a game pie. It's one of those really well packed pies.
0:23:49 > 0:23:52We've got venison, pheasant, partridge and guinea fowl.
0:23:52 > 0:23:57- Anything that flies, walks and things that you can shoot, it's in the pie- So, game on!
0:23:57 > 0:24:00I'm going to brown the meat off in batches.
0:24:00 > 0:24:02Meanwhile, I'll get on with the pastry.
0:24:02 > 0:24:04'Make a dry mix of flour, salt and baking soda,
0:24:04 > 0:24:08'then add butter for richness and lard to make it crispier.'
0:24:08 > 0:24:13If you're vegetarian, use kind of vegetable kind of stuff...
0:24:13 > 0:24:16- Oh, just don't bother! - LAUGHTER
0:24:16 > 0:24:18How do you do vegetarian game?!
0:24:18 > 0:24:23- It doesn't matter, dude, you know? - I'm going out and shooting Gouda!
0:24:23 > 0:24:27'Then add an egg for more richness and process it to crumbs.'
0:24:27 > 0:24:31Once you've got this - your fat, your flour, salt and baking powder - to crumbs,
0:24:31 > 0:24:35you dribble water in until a ball of pastry appears. It's that easy.
0:24:38 > 0:24:41Sorry! I thought that was going to burn!
0:24:41 > 0:24:43APPLAUSE
0:24:43 > 0:24:48- I was trying to help! - Stay that side, will you?!
0:24:52 > 0:24:55I didn't see you with the bowl, I thought it was smoking.
0:24:55 > 0:24:59How can you miss us?! I'm 19 stone and come from Newcastle and I'm blonde with a big thing on me head!
0:25:01 > 0:25:07Now, can you see here? I have a ball of pastry which has...as if come out of nowhere.
0:25:07 > 0:25:09And that's what we're looking for.
0:25:09 > 0:25:14'Before working your pastry, it's always a good idea to let it cool in a fridge for at least 30 minutes.
0:25:14 > 0:25:17'In the meantime, I'm chopping onion, matey.
0:25:17 > 0:25:20- 'You're a gentleman and a scholar.' - Can I chuck your onions in, son?
0:25:20 > 0:25:23Just give it enough... Yeah, go on then.
0:25:23 > 0:25:28'I've added bacon, chopped celery and mushrooms to the onions for more flavour.
0:25:28 > 0:25:31'And I'm lining the tin with the shortcrust pastry.
0:25:31 > 0:25:36'For the top, I'll be using frozen all-butter puff pastry, one of the few cookery cheats that's worth it.'
0:25:36 > 0:25:40- I've just put some flour in there, cos that's actually going to thicken the sauce. Have you got it?- Yes.
0:25:40 > 0:25:42Excellent, you're lovely people.
0:25:42 > 0:25:43Right, two bay leaves, whack them in there.
0:25:43 > 0:25:49One of the nicest herbs with game is thyme. You could make a little bouquet garni with string.
0:25:49 > 0:25:52I would, because I'm Virgo. LAUGHTER
0:25:54 > 0:25:57'To make the gravy, add stock and red wine, along with some
0:25:57 > 0:26:00'redcurrant jelly, which complements the game perfectly.
0:26:00 > 0:26:04'And simmer this for at least two hours, until the meat is soft.
0:26:04 > 0:26:09'Luckily, we're making so many pies for our picnic that we've got some filling ready and waiting.'
0:26:09 > 0:26:11Let's make the pie.
0:26:11 > 0:26:13We can't put it off any longer.
0:26:13 > 0:26:18- Oh, no, we can't.- 'Pack the pie full of the lovely game filling,
0:26:18 > 0:26:21'but don't add too much gravy.
0:26:21 > 0:26:23'This is a picnic pie and you want it to be quite firm when you eat it.'
0:26:23 > 0:26:26Now, I've got to get the lid on. Eggy wash.
0:26:26 > 0:26:29Now, we'll just lower the puff pastry top on.
0:26:29 > 0:26:34I always leave a good edge on the pie, cos it will shrink when it cooks.
0:26:34 > 0:26:37- Look at that.- Hey, that's good, that.
0:26:37 > 0:26:42'We're baking it until it's golden brown, which will take about 30-40 minutes in a moderate oven.'
0:26:42 > 0:26:44Time has passed, tick-tock, tick-tock,
0:26:44 > 0:26:46tick-tock, tick-tock, tick...
0:26:46 > 0:26:50- And that's what it looks like with your puffed-up leaves.- Oh!
0:26:50 > 0:26:52- No, man, look at that.- Oh, look!
0:26:52 > 0:26:54APPLAUSE
0:26:56 > 0:26:58You're going to feed... What?
0:26:58 > 0:27:01..at least four people with that. LAUGHTER
0:27:05 > 0:27:09It has, it's a real wow pie. That's the Hairy Bikers'...
0:27:09 > 0:27:14Our Mother Knew Best game pie for a picnic. Thank you.
0:27:14 > 0:27:16APPLAUSE
0:27:17 > 0:27:19'Mate, I think we can all be proud.
0:27:19 > 0:27:23'What a beautiful day to celebrate home cooking in picnic form.
0:27:23 > 0:27:29'We've collected hundreds of recipes, and everyone here has shared so much great food.
0:27:30 > 0:27:33'And that's just the tip of the iceberg, because this day
0:27:33 > 0:27:37'is about to culminate in our Mums Know Best picnic feast.
0:27:37 > 0:27:44'Yep, and with the great smells emanating from the mums' top, I just can't wait to tuck in.
0:27:45 > 0:27:48'To join our picnic, we've invited a selection of local foodies,
0:27:48 > 0:27:51'plus the friends and families of our hardworking mums.'
0:27:53 > 0:27:55Welcome, everybody, to our picnic.
0:27:55 > 0:28:00Now, that's what you call a Hairy Bikers' picnic.
0:28:00 > 0:28:02- So, come on!- Come on, everybody!
0:28:02 > 0:28:04Come on, let's go!
0:28:07 > 0:28:10- Women and bikers first. - Yes, and then children later.
0:28:12 > 0:28:16- 'You know what? If you open your mind, anything can work as a picnic.- I know, dude,
0:28:16 > 0:28:19'it's a long way from triangular ham sarnies and sausage rolls,
0:28:19 > 0:28:26'and I reckon that this eclectic mix is some of the best picnic nosh you'll ever eat.'
0:28:31 > 0:28:34- I've really enjoyed this picnic, it's been fab. - I have, mate, it's been fantastic.
0:28:34 > 0:28:36The mothers did us proud.
0:28:36 > 0:28:39- They've been absolutely superb, haven't they?- Yeah. I just love it.
0:28:39 > 0:28:44You listen to the sound of chattering and the children playing, it's lovely.
0:28:44 > 0:28:47I'm off for a game of footie, me, I cannot wait any longer!
0:29:03 > 0:29:06Subtitles by Red Bee Media Ltd
0:29:06 > 0:29:09E-mail subtitling@bbc.co.uk