Picnics The Hairy Bikers: Mums Know Best

The theme of the programme today is picnics.

-Tell everybody what a picnic is, Si.

-I'll tell you what a picnic is, dude,

it's food you can take out of the house.

-And kids love picnics.

-Grown-ups an' all.

But a picnic doesn't have to be all stale sandwiches and fizzy pop.

No, mate, it can be anything that travels well,

tastes nice and isn't too messy to eat.

It's one of my favourite ways of dining, and on a sunny day like this,

what could be better?

It can be lukewarm, it can be hot, it can be cold, it can be spicy.

-So long as you can eat it with your fingers.

-Yeah.

Before our recipe fair can begin, we need to find three fantastic mums with great picnic recipes.

Because we want them and their dishes to be the centrepiece of a great picnic banquet at the end of the day.

So, dude, let's get on and find the mums.

The first stop of our journey this week is in Crawley, to meet Heather.

She's an ex-air hostess who's travelled the world collecting amazing recipes.

But all her cookery skill is thanks to a family cooking tradition going back generations.

Hello!

-Hello, Heather.

-Hi!

-Hello, Heather, I'm Si.

-I'm Dave.

-Welcome.

-Thank you very much.

-Come on in.

Heather may have been round the globe more than us, mate, but her roots

are in my home town,

-Barrow-in-Furness.

-And the chief beneficiary of

the potent combination of Barrovian cooking

and international influences

is her husband, Dave.

'And just look at this amazing family archive.'

-What great looking biscuits!

-Would you like to have one?

-Yes, please.

-Oh, madam!

I'll tell you where they came from.

-Oh, aye?

-This is my family history.

This is my great-great-grandmother, and this is in fact

her recipe book from 1895.

And these biscuits are from that book?

They are, and they had a bakery with her husband, in Barrow-in-Furness.

-In Barrow!

-In Barrow-in-Furness.

-How lovely!

Isn't that wonderful, though? We're stood here... May I have another?

..eating biscuits that all those years ago

were produced commercially in my home town.

-Can I have another one?

-Have that one, it's the biggest.

I will!

The smaller ones are better for dunking.

-Heather, what shall we do next?

-How about a Victoria sponge from her recipe book?

-From the professionals.

-Yes!

-Can we take a biscuit with us?

-Go on, then.

Oh, man! Do you remember how particular the WI were the last time we did a Victoria sponge?

They even weighed their eggs! I am personally still emotionally scarred.

-Do you weigh your eggs?

-I'm afraid I do.

-Dude, we're off.

But only because Great-Grandma did, because the chickens didn't lay standard-sized eggs,

and whatever they weigh, you have the same weight in fat, sugar and flour.

Heather puts the butter and sugar into her mixer to be creamed.

When it's ready, the mixture changes to a white-ish colour.

-Ah, look, it's going!

-It's going white.

-Now, what I do next...

-Yes.

-What?

-Sorry.

-..is just finish it off by hand.

-Why?

-Because...

-Yeah?

-My grandmother used to say...

you have to put the soul and the spirit in the cake now,

-and you can't do that with a machine, you have to bake it by hand.

-A bit of love.

All that remains is for Heather to add the flour and separate the mixture into two greased baking tins.

Who says baking's complicated?

OK, so now they go into the oven.

Now, she said in her recipe book "a moderate oven", because she didn't

have a thermostat.

Moderate is about 180 degrees centigrade.

And we time it...first of all, 25 minutes, then just look through the glass and see how it's doing.

For her next dish, Heather is cooking great finger food,

courgette fritters

with a spicy twist.

Not only do they taste good,

but they're easy to transport, as they can be prepared days,

weeks or even months in advance, especially when you make them using fresh ingredients.

Beautiful, aren't they?

-They're a funny leaf, aren't they?

-Yeah.

-There's one here... Oh!

You just look among the leaves till you see something.

There's a massive one here. Shall we have him?

Look at the size of that!

-It's huge, isn't it?

-Aye.

'Wait a minute, Dave!

'Spicy courgette fritters don't sound like a Barrow recipe to me.

'Actually, mate, it's way older than that.

'It turns out fritters have been cooked in some parts of the world

'for hundreds of years, but arrived here in the Middle Ages

'when the recipe was brought back from the Middle East by the Crusaders.

'A bit like Heather, dude, who's been travelling and collecting recipes at the same time.'

-Is this recipe one of yours?

-The batter would have been from

-Great-Grandmother's recipe book, because it's a basic batter.

-Yes.

But I have modified it. Sometimes, I use ordinary flour,

sometimes, I use gram flour. It depends what mood I'm in.

TIMER BUZZES Oh, that's the cakes!

-All ready.

-Dinner on.

-Oh, look at that.

-It's perfect.

-And it's got a little bit of spongy give there.

-Oh!

Fantastic.

'With the sponges cooling down, it's time to prep the fresh ingredients for the fritters.'

-OK, so now, we're going to make the batter.

-Brilliant.

'Heather mixes eggs and gram flour to make a batter. Gram flour

'is made from ground chickpeas and is great for deep frying,

'because it retains less oil while cooking.'

-I tell you what you could do for me, Simon.

-What's that?

Could you give my courgettes a good squeeze and get the rest of the juice out?

-I can, yeah.

-Just press them down.

'It's important to drain the water from the courgettes

'to ensure that the batter isn't runny. Finally, Heather adds

'the rest of the ingredients and some cheese.'

And this is feta cheese I'm using today.

And just a little pinch of the garam masala

and a little bit of cumin.

-That is the mixture that's now to be fried.

-That's going to be so tasty.

-It's fritters.

-They're going to be so full of flavour, these,

-aren't they?

-Straight from the garden into the frying pan.

-Oh, yes!

-Perfect. 'Frying isn't as unhealthy as you might think.

'If you get it right, the hot oil seals the outside of the fritter,

'while the moisture inside steams and cooks it through.'

OK, that's the last one.

-They're lovely.

-Fab.

-What's next?

-Well done.

-Well done.

-OK, now we jam the cake.

Wahey! Jammin'! Jammin'!

'The Women's Institute insisted on using raspberry jam for this,

'but, just like her granny, Heather is using a homemade strawberry jam.

'This is going to be picnic heaven,

'but before we taste it all, there was one last thing to do.'

Something that beautiful deserves a name.

How about...

Grandmother's Barrovian Love Sponge?

She would have called it that,

because of the love she put into it

-when she was making it.

-Brilliant.

'Look at that cake! Heather has done her granny proud,

'and it's all due to her hand-me-down baking book.

'You're so right, and along with the love cake,

'we're also going to try her spicy courgette fritters,

'served with a selection of homemade chutneys.

'And joining us on our impromptu picnic is Heather's husband, Dave.'

Do you have any part in this kind of recipes and nostalgia?

Well, only in the fact that the...

rhubarb chutney is from my great-grandmother.

And I think it's to die for,

-I used to eat it in cheese sandwiches as a kid.

-Oh, fantastic!

And once you taste that, you should be hooked on it, I should think.

So, your marriage has brought together chutney and fritters.

-Just dig in.

-Great.

-Thank you.

-And then choose your dip.

Oh, these are brilliant. That chutney's great.

-It's finger food as well, really good for a picnic.

-Yep.

-I enjoyed that.

-I did.

-That's a keeper.

Would you like a piece of cake?

Oh, look at that!

-That really is a treasured find, isn't it?

-Isn't it?

-That cookbook, it's magic.

-Isn't it just?

You know, if the recipes worked like this a hundred years ago, they're certainly working well on your table.

Oh, man!

It's as light as a feather.

-This is brilliant, isn't it?

-That's properly jammed cake, that.

Heather, we'd like to give you an invitation. We're having a recipe fair,

and this one is on picnic food. It's a celebration of all those picnics we had when we were kids

and what we learnt off our mams.

And your food's great, the biscuits, the cake, the fritters.

We'd love you to come and celebrate the picnic and mums knowing best.

It sounds like the perfect day.

'Every family has a different idea of what makes a perfect picnic.

'Well, dude, I hear our next mum, Bridget,

'has quite an unconventional take on what makes a picnic dish.

'Bridget grew up during the Second World War,

'and rationing really shaped her food memories.

'So, along with her daughter, Jennie

'and granddaughter, Georgie,

'they've promised to rustle up

'a modern spin on a 1940s picnic.'

Now, look, picnics, that's why we're here.

Picnics during the war weren't much fun, to be honest.

As I say, we had hard boiled eggs and...

Hard boiled eggs and wind!

And wind! Absolutely. There wasn't much to put in the sandwiches.

I mean, picnics now are a different ball game, aren't they?

So, what are we going to start with today?

We're having windfall marmalade.

Hang on, dude,

marmalade's made with oranges,

but those windfalls can't be right, what's gannin' on?!

Was that a wartime thing as well?

Well, I think it was. I mean, I found the recipe in some old cookery book, and

I presume that it was done during the war, and they put in the apples cos they couldn't get the oranges.

I remember my mother and my father, they would buy jam off markets and they would complain.

They would go, "It's full of apples,"

and it must have been a thing to bulk it out.

-I think that's right.

-And it was always a kind of damning thing,

-as if they'd put up with it for years and then it was...

-Right.

I always remember that.

LAUGHTER

'But in fact, many wartime recipes were based on sound cookery ideas,

'and using apples in marmalade is definitely one of them.'

-Agh!

-Shall I help you pick them up?

-Are you all right, mate?

-Yeah, just a bit concussed.

'With the apples collected, the actual marmalade recipe is a pretty traditional one.

'The peel and cores of the apples, along with the skin and pith

'of grapefruit and lemon, are wrapped in muslin.

'Which is placed in a saucepan, along with the citrus flesh and the quartered apples.

'Simmering should get all the pectin out of the giant teabag,

'which makes the marmalade set.'

-So, how long do we simmer that for now, Bridget?

-Well, about 45 minutes.

Right, and that's till the peel's soft?

Till the peel is soft, yes. It must be soft before you can put the sugar in.

'And I seem to be the one who has to squeeze it out.'

That's right, serious squeezing.

There's lots of ladies said that to me!

-"Oh, I do like the way you squeeze." "Thank you, madam."

-Yeah.

In casualty with broken ribs.

'Bridget uses an equal quantity of sugar to fruit, ensuring that the marmalade will be sweet enough.

'And that sugar has the added advantage of acting like a preservative.'

-It should make about 12...

-Yeah?

-..14 pots, yes.

'To check if it'll set, you spoon some of the marmalade onto a chilled saucer.

'If it forms a skin, it's ready to bottle up.'

Yeah, it is, it's starting to set.

Yes, well, you can tell that that's done.

It's dragging, isn't it?

'With the jam cooling, it's onto Bridget's next recipe - chicken Maryland.

'The chicken is marinated in soy sauce, ginger and honey and served

'with bananas wrapped in bacon, alongside some sweetcorn fritters.

'Believe it or not, this slightly eccentric dish was part of the last lunch served on the Titanic.

'Oh, man, that's bonkers! Do you reckon it's a picnic dish, though?

'Mate, anything can work as a picnic dish if you're clever about it,

'and to help us cook it, the third generation of family cooks has arrived.'

-This is Georgie.

-Yeah, hello.

-Hi.

-Dave.

-I'm scary, how are you?

-Fine, thank you.

'Georgie has already caught the family cooking bug and is in charge of the corn fritters.'

Georgie, what's in the batter?

-It's just like a thicker pancake batter.

-So, you've got flour, eggs, milk...

-Yeah.

-..salt, pepper and obviously sweetcorn.

-Mm-hmm.

-Where did it come from?

-Chicken Maryland?

-Yeah.

Well, I learnt it from my mum,

she'd learnt it from a cookery book, I suppose, in the '40s.

As I say, it was during the war, because we kept chickens.

-We were able to have chicken quite a lot.

-What about bananas, though? How did you do that?

You had fried bananas during the war, believe it or not.

-Ah, yeah, of course, yes.

-You didn't have bananas.

-Guys! Ten to fifteen minutes,

-we've got a feast.

-Well, do you know what we'd better do?

-No.

-We'd better get the table ready.

-OK.

-Come on, I'll follow you.

-'It's time to get a taste of picnics from the '40s.

-Chicken Maryland with corn fritters

'and those bananas wrapped in bacon, followed by the windfall marmalade or, as the family call it, marmajam.

'First up is the chicken Maryland.

'And, dude, don't worry, I've got a way of turning it into the perfect picnic dish.'

Finger food.

-That's a good idea.

-See? A hot dog.

You've got the banana in the middle, yes...

Oh, man!

-Oh, it's brilliant.

-Absolutely brilliant.

The combination of banana, the bacon, the fritter and the chicken is fab.

Oh, that was great. I can't wait to try the marmajam.

'Oh, this takes me back!

-'You can't beat a jam sandwich.

-Oh, I'm with you, chuck.

'A jam sandwich on a beach, with a light seasoning of sand, that's my first picnic memory.'

Oh, wow!

-That's a zing.

-Is it OK?

Oh, yeah, it's gorgeous.

You're not aware of the apples at all.

-No, you're not.

-No, it's just got a lovely texture, which I believe IS the apples.

-Yes.

-It's lovely.

Thank you very much for today.

-Oh, thank you.

-It's been lovely, it's been great food, it's been a good laugh and great company.

It's been very nice to meet you.

'So, maybe this wasn't the most obvious picnic food, but that's

'what's so great about it.

'And, dude, it tasted good. I like the chicken Maryland,

'with its mix of flavour, especially the bananas wrapped in bacon.

'It's different for a picnic, but as you've proved,

'it can be finger food and it will be perfect for our banquet.

So, onto our final mum. And, dude, I reckon that our picnic should have some Asian flavours.

After all, it's a style of cooking that totally lends itself to informal eating.

You're right, Kingy, and I hear that mum Yasmeen has family roots in Pakistan, Afghanistan and England.

Oh!

-I'm looking forward to this, man.

-I am too.

It's time to put some spice into our picnics.

Hello!

-Hello!

-Nice to meet you.

-I'm Dave.

-Hi, Dave.

-Hello, I'm Si, lovely to meet you!

-Hi, Si. Come on in then.

-Oh, it smells great in here.

-Come on, I've been busy.

Yasmeen lives in Birmingham

with her husband, Ny,

and her two children,

Laila and Sofia.

Cor, look at this!

Who are you, Gordon Ramsay?

-It's a mise en place!

-Look at that,

everything's chopped to an inch of its life.

But it is a really, really simple recipe, guys, honestly.

'This is Yasmeen's vegetable pakoras with spicy green chutney.'

Kids don't necessarily eat vegetables, but these,

with a dollop of ketchup, they will just scoff down three or four.

I remember sitting there and just going at it when I was younger.

What about pakoras, when you use the gram flour or chickpea flour, it tends to seal, doesn't it?

-So it doesn't soak up the fat.

-No.

-So they're not like a bit fat fest.

-But the main thing is, guys,

the oil has to be hot, so it just like captures everything together.

'Yasmeen's pakora batter is made of gram flour, salt, cumin, lovage seed and red chilli powder.'

OK? To this, I'm just going to add some water.

Are you just doing that by eye?

Yeah, basically, you don't want it to be too thick.

So, here we have some uncooked baby potatoes, which I've just simply sliced.

-Lovely.

-You can also use big potatoes, but make sure that they're sliced quite fine.

Then the next thing is, we have some carrots. Do you want to help there?

-Yeah.

-Add some of this spinach.

And the spinach is just shredded and washed.

Yeah, just uncooked, cut really fine.

-Say when, Yasmeen, more?

-Go on, keep going.

Give it a good old mix.

And finally, I'm going to add some onion.

-Brill.

-Just one onion

which has been sliced very finely.

Just get it all in and mix it.

-And I think that is done.

-Brilliant.

'To make her mum's chutney, Yasmeen blends mint, coriander and green chillies.'

So just give that a quick blitz.

And...the juice of half a lemon.

This is going to be so fresh tasting, isn't it? With the mint,

the lemon, the chilli, the coriander.

'And to bring it together and to temper the kick from the chillies, she adds some plain yoghurt.

'Like her mum before her, Yasmeen is using her hands to drop the pakoras

'into the hot vegetable oil, but it's probably safer to use a spoon.'

-Is this the sort of thing you would have had when you were a kid?

-Yeah, mmm, delicious.

Still having them now, my little babies are enjoying them as well.

-Just give them a little turn.

-'Traditionally, pakoras are sold on the street.

'The ideal finger food for picnics, that can be eaten

'hot or cold without losing any of their flavour.'

Here we have the yummy pakoras!

What a great picnic.

Vegetable pakoras with green chutney, chana chaat

and to go with it, Yasmeen's made ginger and soya chicken wings too!

She has invited her two sisters to help us polish it all off.

-Yes.

-Yes!

-Oh, yes.

-Have another one.

Don't hold back.

-Go on!

-I couldn't possibly. Ooh!

-Lovely.

-Thank you.

-Mmm.

-Oh!

Oh, man!

These are the best pakoras I've ever had, and we've had a few.

-We have.

-Thank you. So...the wings.

These are fantastic. I mean, we used to always have these when we were younger,

going to picnics, because they're such good finger food, so easy to cook.

This is a wonderful meal. We'd like to give you an invitation.

We're having like a recipe fair. It's going to be lots and lots of people

coming and bringing their recipes, their kitchen equipment, the secrets, and we're all going to share.

-Oh, that's really nice, boys.

-Great!

Yeah, no, it would be great, I can't wait!

Bye! See you!

See you, bye-bye!

What great food, great people.

I tell you what, Dave, I'm really looking forward to the recipe fair, it's going to be mint!

-Yeah, there's even stuff for vegetarians!

-That's ridiculous!

Dude, I'm really excited about these picnic recipes!

They'll be a match made in heaven for our picnic banquet.

Heather's classic baking all the way from my home town of Barrow-in-Furness.

Bridget and Jennie and their unsinkable Titanic dish,

chicken Maryland, and that will be a surprise for our guests.

And Yasmeen, lovely Yasmeen, will bring spice and colour to a very special celebration.

So, bring on the recipe fair.

The morning of the recipe fair has finally arrived

and our team are setting up the big top for a day of foodie fun.

And we'll be cooking up a storm in there later.

I can't wait to see!

Are you all right, guys?

Oh, hey, look at this, brilliant.

-It's fabulous.

-Hey, Dave, let's crack on, man, with these seats.

And we can preach!

Sorry!

-We can... We can pinch some more.

-Excuse me, have you got a new one?

The big fella's just stood in it and broked it!

Better just let them get on with it, eh?

At the heart of our recipe fair are our fantastic mums we've met on the road.

They're here to cook up some of their great grub for a big

picnic banquet later on, so we'd better get them into the kitchen.

-And here are your Mums Know Best pinnies.

-Aren't they great? Are you excited?

-Yeah!

-Not as excited as Dave and I are, I've got to tell you.

Well, we're going to have a big picnic today, so we're going to get mats out, carpets out, children,

-tables. So we all better get on.

-Yes?

-Yes!

-Test-driven girlies, go!

-Yes, let's go!

-Put the kettle on!

Oh! This is nice.

'While the mums get to grips with their mobile kitchen,

'it's time for us to open the fair and to greet our guests.

'And, Dave, mums have turned up in their hundreds, and they've brought their families.

'And their recipes! Let's go and say hi.'

-Hello!

-Hello!

-How are you?

A very, very warm welcome to the Hairy Bikers' Mums Know Best Recipe Fair.

'Today's recipe fair is going to be a celebration of picnic dishes

'that have fed generations. And later on, we'll be cooking up one of our favourites.

'But we're not the only ones doing the catering.

'In addition to our three main mums, at each recipe fair, we invite

'a different community group to feed and inspire our guests.

'And today, we've got mums from the local African community cooking up some of their favourite treats.

-Oh, they're lovely.

-Oh, good!

I am going to have a relationship with this for a very long time.

-I need the recipe, cos they're fabulous.

-They're fantastic.

Do you get your recipes off your kind of mums and grandmothers? Have they all been passed down?

Yeah, because I mean, that's the only way, really. Yeah, there are recipe books,

but it's just that you learn from your mothers or your aunts or your grandmas.

Actually, boys don't cook where I come from.

-Oh, don't they?

-No, men aren't supposed to cook!

Great. Get your coat, you've pulled!

Boys don't cook?! I think we must have missed that page of the man manual.

Don't you worry about it, mate, we're allowed to do whatever we want.

Now, let's go and check the progress in the mums' top. They're the bedrock of our mega-picnic.

Bridget, Jennie, how are your picnic preparations progressing?

Very well indeed. We've marinated the chicken, and we're about to go and cook it.

-And the bananas are all wrapped and ready to be baked.

-We're OK?

Yeah, we're doing well, yeah.

Right, that's us. Our turn to cook, dude, let's go.

It's wacky, spicy and yummy.

-What a feast!

-The big top is filling up and everyone's waiting for us.

After trying everybody else's food, it's time for us to share one of our mum's recipes.

Well, thank you for joining us and our contribution to the picnic...

-A pie.

-And it's a game pie. It's one of those really well packed pies.

We've got venison, pheasant, partridge and guinea fowl.

-Anything that flies, walks and things that you can shoot, it's in the pie

-So, game on!

I'm going to brown the meat off in batches.

Meanwhile, I'll get on with the pastry.

'Make a dry mix of flour, salt and baking soda,

'then add butter for richness and lard to make it crispier.'

If you're vegetarian, use kind of vegetable kind of stuff...

-Oh, just don't bother!

-LAUGHTER

How do you do vegetarian game?!

-It doesn't matter, dude, you know?

-I'm going out and shooting Gouda!

'Then add an egg for more richness and process it to crumbs.'

Once you've got this - your fat, your flour, salt and baking powder - to crumbs,

you dribble water in until a ball of pastry appears. It's that easy.

Sorry! I thought that was going to burn!

APPLAUSE

-I was trying to help!

-Stay that side, will you?!

I didn't see you with the bowl, I thought it was smoking.

How can you miss us?! I'm 19 stone and come from Newcastle and I'm blonde with a big thing on me head!

Now, can you see here? I have a ball of pastry which has...as if come out of nowhere.

And that's what we're looking for.

'Before working your pastry, it's always a good idea to let it cool in a fridge for at least 30 minutes.

'In the meantime, I'm chopping onion, matey.

-'You're a gentleman and a scholar.'

-Can I chuck your onions in, son?

Just give it enough... Yeah, go on then.

'I've added bacon, chopped celery and mushrooms to the onions for more flavour.

'And I'm lining the tin with the shortcrust pastry.

'For the top, I'll be using frozen all-butter puff pastry, one of the few cookery cheats that's worth it.'

-I've just put some flour in there, cos that's actually going to thicken the sauce. Have you got it?

-Yes.

Excellent, you're lovely people.

Right, two bay leaves, whack them in there.

One of the nicest herbs with game is thyme. You could make a little bouquet garni with string.

I would, because I'm Virgo. LAUGHTER

'To make the gravy, add stock and red wine, along with some

'redcurrant jelly, which complements the game perfectly.

'And simmer this for at least two hours, until the meat is soft.

'Luckily, we're making so many pies for our picnic that we've got some filling ready and waiting.'

Let's make the pie.

We can't put it off any longer.

-Oh, no, we can't.

-'Pack the pie full of the lovely game filling,

'but don't add too much gravy.

'This is a picnic pie and you want it to be quite firm when you eat it.'

Now, I've got to get the lid on. Eggy wash.

Now, we'll just lower the puff pastry top on.

I always leave a good edge on the pie, cos it will shrink when it cooks.

-Look at that.

-Hey, that's good, that.

'We're baking it until it's golden brown, which will take about 30-40 minutes in a moderate oven.'

Time has passed, tick-tock, tick-tock,

tick-tock, tick-tock, tick...

-And that's what it looks like with your puffed-up leaves.

-Oh!

-No, man, look at that.

-Oh, look!

APPLAUSE

You're going to feed... What?

..at least four people with that. LAUGHTER

It has, it's a real wow pie. That's the Hairy Bikers'...

Our Mother Knew Best game pie for a picnic. Thank you.

APPLAUSE

'Mate, I think we can all be proud.

'What a beautiful day to celebrate home cooking in picnic form.

'We've collected hundreds of recipes, and everyone here has shared so much great food.

'And that's just the tip of the iceberg, because this day

'is about to culminate in our Mums Know Best picnic feast.

'Yep, and with the great smells emanating from the mums' top, I just can't wait to tuck in.

'To join our picnic, we've invited a selection of local foodies,

'plus the friends and families of our hardworking mums.'

Welcome, everybody, to our picnic.

Now, that's what you call a Hairy Bikers' picnic.

-So, come on!

-Come on, everybody!

Come on, let's go!

-Women and bikers first.

-Yes, and then children later.

-'You know what? If you open your mind, anything can work as a picnic.

-I know, dude,

'it's a long way from triangular ham sarnies and sausage rolls,

'and I reckon that this eclectic mix is some of the best picnic nosh you'll ever eat.'

-I've really enjoyed this picnic, it's been fab.

-I have, mate, it's been fantastic.

The mothers did us proud.

-They've been absolutely superb, haven't they?

-Yeah. I just love it.

You listen to the sound of chattering and the children playing, it's lovely.

I'm off for a game of footie, me, I cannot wait any longer!

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