0:00:03 > 0:00:06It's good to be back on the road again, Kingy.
0:00:06 > 0:00:10Yes, but no larking about this time, mate - we've got a proper mission.
0:00:10 > 0:00:15A rescue mission to save some of Britain's favourite family recipes from extinction.
0:00:15 > 0:00:19Dishes that have been handed down from one generation to the next
0:00:19 > 0:00:20and stood the test of time.
0:00:20 > 0:00:24- That brings back memories.- It's a dish to share with your friends.
0:00:24 > 0:00:27We need to persuade the nation's mums to open their cookbooks
0:00:27 > 0:00:31and pass on their best cooking tips, because with fast foods and all that
0:00:31 > 0:00:33we're in danger of losing our culinary heritage.
0:00:33 > 0:00:36So, here we are doing something about it.
0:00:36 > 0:00:41First we're travelling all over the country to meet mums with dishes that they want to save.
0:00:41 > 0:00:46And then we're going to create a gathering where foodie folk can come together
0:00:46 > 0:00:48and swap ideas and recipes.
0:00:49 > 0:00:51This is our recipe fair!
0:00:51 > 0:00:54And it's kind of like Glastonbury... Well, for recipes.
0:00:54 > 0:00:59Our celebration of the best of the heritage of home cooking in Britain.
0:00:59 > 0:01:02- What've you got?- Granny peas, rhubarb and ginger tart.
0:01:04 > 0:01:06- Oh, cheesy pie!- Who's got cheesy pie?!- Cheese and leek pie.
0:01:06 > 0:01:08- BOTH: Clootie dumpling! - Ah, brilliant.
0:01:08 > 0:01:11I'm going to try that this weekend.
0:01:11 > 0:01:14While we're scoffing the stuff that people are bringing along...
0:01:14 > 0:01:16You mean "saving the recipes for the nation".
0:01:16 > 0:01:22Yeah, sorry. ..Gerard, our food historian, will be seeking out the stories behind those recipes.
0:01:22 > 0:01:26This has to be one of the most amazing things. Why the shape?
0:01:26 > 0:01:28It's cooked in a pillow case.
0:01:28 > 0:01:33Can you imagine what it would have been the size of if you did it in a duvet cover?
0:01:33 > 0:01:38'All these fantastic family recipes are going to be on the Mums Know Best website
0:01:38 > 0:01:40'for you to cook at home...'
0:01:40 > 0:01:43'Cos we reckon that when it comes to great home cooking,
0:01:43 > 0:01:45'mums really do know best.'
0:02:04 > 0:02:09Now, we thought it'd be fun to do a Mums Know Best exploration of the simple supper.
0:02:09 > 0:02:12'Suppers are evening food.
0:02:12 > 0:02:15'Simple, sometimes rustic, but always comforting and tasty.'
0:02:15 > 0:02:20'It's the kind of meal that's a little reward to yourself at the end of a busy day.'
0:02:20 > 0:02:23- The supper celebration.- Oh, yeah.
0:02:24 > 0:02:29Before our recipe fair can begin we need to find three fantastic mums
0:02:29 > 0:02:31with great simple supper recipes.
0:02:31 > 0:02:34Because we want them and their dishes to be the centrepiece
0:02:34 > 0:02:37of a great simple supper banquet at the end of the day.
0:02:37 > 0:02:39So, dude, let's get on and find them.
0:02:39 > 0:02:44In Yorkshire, our first mum Fiona has inherited a cookbook
0:02:44 > 0:02:47that has already been passed down through several generations,
0:02:47 > 0:02:49so we thought we'd stop by to see.
0:02:49 > 0:02:53We found her on the moors picking bilberries for jam.
0:02:53 > 0:02:56- Hi, Fiona! Dave!- Hi, Dave! Welcome to Yorkshire.
0:02:56 > 0:02:59So have you got something to show us? Something nice for supper?
0:02:59 > 0:03:03My mother's found a fantastic old recipe book I'm really looking forward to showing you.
0:03:03 > 0:03:06We're going to make Great Granny's Pudding for you.
0:03:06 > 0:03:09We've heard about this, which is why we're here.
0:03:09 > 0:03:13It's not everybody who gets us up on the moors on a windswept day.
0:03:14 > 0:03:18Fiona lives in Ilkley, with her husband Scott and stepson Sam.
0:03:18 > 0:03:22But it's Fiona's mother, 81-year-old Sybil, who last tasted the recipes
0:03:22 > 0:03:26that have lain forgotten in the recipe book for 30 years.
0:03:26 > 0:03:31Fiona and Sybil have spent the last week cooking up a storm in time for our visit.
0:03:31 > 0:03:35Then you're going to have the fun of turning it every day.
0:03:35 > 0:03:38- What, turn it as in with a spoon? Turn it over?- Mmm.
0:03:38 > 0:03:41But Fiona has never really learned to cook,
0:03:41 > 0:03:45so creating jams and pickles and puddings was a bit of a new challenge for her.
0:03:45 > 0:03:50For Sybil, cooking the recipes had brought back memories of suppers she ate as a child in the 1930s -
0:03:50 > 0:03:55real traditional dishes which are bound to go down well at our recipe fair.
0:03:55 > 0:03:57- We'll follow you.- OK.
0:03:59 > 0:04:01This is the old cookery book.
0:04:01 > 0:04:05- Wow, that is an old one! - Look at that. 1925.
0:04:05 > 0:04:08I've been really interested in researching my family tree,
0:04:08 > 0:04:12and this book has brought it more to life, seeing the handwriting.
0:04:12 > 0:04:16And then actually making mixtures - we made Great Granny's Pudding last week -
0:04:16 > 0:04:20and stirring the mixture, and shutting my eyes and thinking that the smell
0:04:20 > 0:04:23was the smell, you know, from 150 years ago.
0:04:23 > 0:04:25Great-granny, isn't it, here?
0:04:25 > 0:04:26Yes. That's my grandmother.
0:04:26 > 0:04:29That's my mother, and that's my aunt.
0:04:29 > 0:04:32- You're so lucky, having these. - This is great!
0:04:32 > 0:04:36Great Granny's Pudding. Stoned raisins, sultanas, currants...
0:04:36 > 0:04:40- Carrots!- It's ahead of the time, really, first carrot cake.
0:04:40 > 0:04:43- Did the pudding taste good? - Haven't tasted it yet.
0:04:43 > 0:04:45- Oh, right!- Saved that for you. - Really?!
0:04:45 > 0:04:48What a great privilege! Oh, fab, thank you!
0:04:49 > 0:04:53For Fiona, it seems her Who Do You Think You Are? moment
0:04:53 > 0:04:55has become I Wonder What They Ate?
0:04:55 > 0:04:59And at least one answer to that question seems to be...
0:04:59 > 0:05:01Great Granny's Pudding!
0:05:01 > 0:05:02Yes!
0:05:04 > 0:05:07The mixture of dried fruit and carrot has to be stirred every day
0:05:07 > 0:05:10for a week, and now it needs more ingredients,
0:05:10 > 0:05:11including eggs and local ale.
0:05:11 > 0:05:13- Ohh!- Oh!
0:05:15 > 0:05:18And then dividing into smaller portions to be steamed.
0:05:18 > 0:05:20- Granny's pudding!- Excellent.
0:05:20 > 0:05:24So what time are we talking about when she made this, in terms of dates?
0:05:24 > 0:05:26Going back five generations.
0:05:26 > 0:05:28- 1880?- Earlier.
0:05:28 > 0:05:311820.
0:05:31 > 0:05:33- 1820.- And just a bit before.
0:05:33 > 0:05:36So they made this pudding just after Napoleon left Moscow.
0:05:36 > 0:05:40'Just think, mate, this recipe dates back to a time
0:05:40 > 0:05:44'when most people in the UK were still cooking over an open fire!'
0:05:44 > 0:05:45'That's quite a thought, dude.
0:05:45 > 0:05:48'While that's cooking, Fiona's going to have a go at
0:05:48 > 0:05:52'making another recipe from the family cookbook - Meat and Potato Pie.'
0:05:56 > 0:05:57Oh...
0:05:57 > 0:06:00'While Si's helping cookery novice Fiona on the pie,
0:06:00 > 0:06:03'I want to find out a little more about the pie's history.'
0:06:03 > 0:06:07It's so nice to have a sit down, let those two do the work.
0:06:07 > 0:06:10- It's been quite busy, hasn't it? - Sybil, when you were a girl,
0:06:10 > 0:06:13what was your supper dish?
0:06:13 > 0:06:16Well, very often we would have a meat and potato pie. Very often.
0:06:16 > 0:06:19- With pickles.- Yes.
0:06:19 > 0:06:21Carrot in, and there's celery in.
0:06:21 > 0:06:25- No!- And also I always use a stock.
0:06:25 > 0:06:28Got some stock here. Look at that. Fabulous.
0:06:28 > 0:06:31- Did you always make your own stock? - Yes.- There was no cubes, or...- No.
0:06:31 > 0:06:34- Also put some shinned beef in, as well.- Yes.
0:06:34 > 0:06:37- I haven't got a recipe for pastry. - What do you mean?
0:06:37 > 0:06:42- I haven't made pastry since I was at school.- You haven't?- No. - Have you got a good memory?- No.
0:06:42 > 0:06:45- You don't even know where anything is, do you?- No!
0:06:45 > 0:06:47- Egg yolk.- So I've got to get... Yeah.
0:06:47 > 0:06:49Think of school.
0:06:49 > 0:06:53We want to separate it, not have a relationship with it!
0:06:53 > 0:06:57'The pastry I'm teaching Fiona is a simple buttery short crust -
0:06:57 > 0:07:00'a timeless classic.' Stop!
0:07:00 > 0:07:02Bit more.
0:07:02 > 0:07:05- So when she was little, did you do most of the cooking?- Oh, yes.
0:07:05 > 0:07:09She'd rather be with her father, there were more interesting things going on.
0:07:09 > 0:07:12It's interesting that in the book it's just gone "pastry".
0:07:12 > 0:07:17No recipe, there's an assumed knowledge, because everybody used to make pastry then.
0:07:17 > 0:07:18It was just one of those things.
0:07:18 > 0:07:23Unfortunately, your skill level with the Clingfilm's not that good either!
0:07:23 > 0:07:25Were you like that? Did you just say "I'll make pastry"?
0:07:25 > 0:07:29Yes, the same as you'd just throw the Yorkshire puddings in.
0:07:29 > 0:07:31You just didn't think about it. You didn't weigh them.
0:07:31 > 0:07:33- (Get the oil.)- Yes.
0:07:35 > 0:07:38Now, Fiona's just gone off on a little holiday to find the oil,
0:07:38 > 0:07:41- which is in the cupboard... - Extra-virgin?- No. Just cook...
0:07:41 > 0:07:42That'll do.
0:07:42 > 0:07:45Bit at a time, because we want them to brown,
0:07:45 > 0:07:48don't want them to stew.
0:07:48 > 0:07:51Onions and carrots and celery.
0:07:51 > 0:07:55You'll start to see the onions go slightly translucent as well.
0:07:55 > 0:07:57Slightly see-through.
0:07:57 > 0:08:00'The Meat and Potato Pie recipe in Fiona's cookbook
0:08:00 > 0:08:04'contains many basic principles - browning meat, sweating vegetables,
0:08:04 > 0:08:08'and creating a stew separately before it's brought together with the pastry.'
0:08:08 > 0:08:10Eggy wash. Now we need to bake that.
0:08:10 > 0:08:1425 minutes, 180 degrees, Bob's your uncle.
0:08:17 > 0:08:20'What Fiona's forbears would have thought of her inability
0:08:20 > 0:08:24'to knock up a Meat and Potato Pie we will never know, but as they say,
0:08:24 > 0:08:26'the proof of the pudding is in the eating.
0:08:26 > 0:08:29'Or in this case, the proof of the pie.'
0:08:29 > 0:08:31APPLAUSE
0:08:31 > 0:08:33Ilkley's very own Delia Smith!
0:08:35 > 0:08:38So we're sitting down to Sybil's Meat and Potato Pie,
0:08:38 > 0:08:41'Great Granny's Pudding, and pickles and preserves,
0:08:41 > 0:08:43'all made from the old recipe book.'
0:08:43 > 0:08:46Oh, that pastry's like shrapnel. LAUGHTER
0:08:46 > 0:08:50Show us the dwarf in his socks.
0:08:50 > 0:08:53- Did Sybil use to cook this for you, Fi?- She did, yes.
0:08:53 > 0:08:56This is what I used to sit down with my brothers, Christopher and Robin...
0:08:56 > 0:08:59Sybil, you said this was your supper dish when you were little.
0:08:59 > 0:09:01Yes, with my mother. Mmm!
0:09:01 > 0:09:04- So Sybil, did you have pickles with this?- Yes, we did.
0:09:04 > 0:09:08- And very often red cabbage.- Ooh!
0:09:08 > 0:09:10Crunchy! Pickle's lovely and crunchy.
0:09:10 > 0:09:12Piccalilli, it's a mustard pickle,
0:09:12 > 0:09:16so bearing that in mind, it's really good with beef.
0:09:16 > 0:09:17- Yes.- Yes.- Yeah.
0:09:17 > 0:09:20I love the pie - there's big chunks of meat,
0:09:20 > 0:09:24- so full of flavour cos of that stock. - Yes.- Yes.- That's a belter, Sybil.
0:09:24 > 0:09:27Great Granny's Pudding.
0:09:27 > 0:09:29'It's exciting - we're about to taste this 200-year-old recipe
0:09:29 > 0:09:32'for the first time in a generation.'
0:09:32 > 0:09:34When do you reckon was the last time that pudding was made, Sybil?
0:09:34 > 0:09:38- When my mother was alive. Is that...?- 30 years ago.
0:09:39 > 0:09:42Oh, yes. Oh, that's a working pudding.
0:09:42 > 0:09:46- Oh, yes! Look at that! - Stick to your ribs!- Yes.
0:09:46 > 0:09:49It tastes more bready than a Christmas pudding, doesn't it?
0:09:49 > 0:09:51- Yeah.- Mmm.- Yes.
0:09:51 > 0:09:53Oh, that's good.
0:09:54 > 0:09:56Do we reckon this is a good simple supper?
0:09:56 > 0:10:00Supper's different things to different people, but I don't see it as a full meal.
0:10:00 > 0:10:05- A little less than a dinner. - Less than a dinner, that you might have late in the evening.
0:10:05 > 0:10:08- Yes.- There's a lot of preparation, isn't there?- Mmm.
0:10:08 > 0:10:12There's a lot of time waiting, you'd have to prep it properly.
0:10:12 > 0:10:16- That's the advantage of making a large quantity, isn't it? - Exactly that.
0:10:16 > 0:10:19Looking back historically at how our ancestors cooked,
0:10:19 > 0:10:22isn't it interesting that there was so much preparation time?
0:10:22 > 0:10:24- We've kind of got out of the way of that.- Yes.
0:10:24 > 0:10:29Because it's all very quick and instant food and all very, you know, not a lot of time.
0:10:29 > 0:10:32If you do prep it, you can have lovely things like this.
0:10:32 > 0:10:37- Should we try some chutney?- We'll try a bit of cheese with it as well. - Some Yorkshire cheese.
0:10:39 > 0:10:41- Some great recipes, aren't they? - Superb.
0:10:41 > 0:10:43We'd love you to come to our recipe fair,
0:10:43 > 0:10:47to come and cook some of your food, bring your box so we can have a look.
0:10:47 > 0:10:50- Would you like to join us?- That'd be lovely, thank you.- Thank you.
0:10:50 > 0:10:55- We've got some jam for you to take away.- Oh, thanks!- You star! Thanks very much.
0:10:55 > 0:10:58That's proper, isn't it, going away with a jar of jam?
0:10:58 > 0:11:02- Oh, it is, isn't it?- Gran used to do that when you were little?- Yes!
0:11:02 > 0:11:06Have you got any home-made wine, just on the off-chance?
0:11:06 > 0:11:09What a fantastic supper, Kingy.
0:11:09 > 0:11:13Reuniting pies with pickles is a great idea.
0:11:13 > 0:11:16Yeah, dude - something that Fiona and Sybil's family were doing 180 years ago
0:11:16 > 0:11:19is something that I'm going to start doing from now.
0:11:19 > 0:11:22And without a doubt, that combo will go down a storm
0:11:22 > 0:11:25at the recipe fair supper banquet later.
0:11:28 > 0:11:32Now, inspired by Fiona and her bilberry hunt on the Yorkshire Moors,
0:11:32 > 0:11:34Dave - him of the great ideas -
0:11:34 > 0:11:39has decided we too should spend some time in the great outdoors.
0:11:39 > 0:11:41HE SINGS
0:11:41 > 0:11:44Absolutely, Kingy - because we've got some dishes that we need to try out
0:11:44 > 0:11:47for our recipe fair banquet too.
0:11:47 > 0:11:48I'm not happy!
0:11:48 > 0:11:52'Do we really have to do it so far from civilization?'
0:11:52 > 0:11:55'Mate, we're the bikers - it's what we do!'
0:11:55 > 0:11:56A lovely spot!
0:11:56 > 0:11:59All around us we survey.
0:11:59 > 0:12:05Aye. But even here, you can have a quick and easy supper.
0:12:06 > 0:12:09First thing, we're in the wild, is building a fire.
0:12:09 > 0:12:14Fire gives you safety and warmth. And don't worry if you haven't got matches -
0:12:14 > 0:12:17you can use a spectacle lens and focus the rays of the sun.
0:12:17 > 0:12:20Or, you can use a lighter! You numbnut.
0:12:20 > 0:12:25Right, Si. What are you doing as your quick and tasty campfire supper?
0:12:27 > 0:12:30- Panhaggelty!- You what?
0:12:30 > 0:12:33- Panhaggelty!- Oh, that's that Geordie speciality...
0:12:33 > 0:12:35You can get cream for it and everything.
0:12:38 > 0:12:41Panhaggerty - or Panhaggelty, as my mam knew it -
0:12:41 > 0:12:43is a one-pot dish from the north-east of England.
0:12:43 > 0:12:45But your mam wasn't the only one who cooked it.
0:12:45 > 0:12:50Oh, no, dude - when I was little everyone around us had a different recipe for it.
0:12:50 > 0:12:52And a different name for it as well!
0:12:52 > 0:12:56True! But what I'm going to cook is my mam's version of the classic, economical supper
0:12:56 > 0:13:01that's fed families like mine since the Industrial Revolution.
0:13:01 > 0:13:04Me mam used to do it for me granddad, it's a bit of a hangover.
0:13:04 > 0:13:06And when he'd come in from the pits,
0:13:06 > 0:13:09there'd always have to be something on the stove.
0:13:09 > 0:13:11This is a really, really quick one.
0:13:11 > 0:13:15Whilst the panhaggerty's cooking, I'll do something to serve alongside.
0:13:15 > 0:13:18- Ooh, what?- Transylvanian pretzels.
0:13:19 > 0:13:21I happen to have my partner's mother's
0:13:21 > 0:13:23Transylvanian pretzel cutter.
0:13:23 > 0:13:27Our Lil's dad used to work in a steelworks during Ceausescu's time,
0:13:27 > 0:13:29and he built that when it was a bit quiet.
0:13:29 > 0:13:32And it's for cutting pretzels, it's all brass and solder.
0:13:32 > 0:13:37These aren't available in the supermarket, but you can cut biscuit shapes and call it a cheesy biscuit.
0:13:38 > 0:13:41- Here, Kingy.- What?- How would Ray Mears have peeled a potato?
0:13:41 > 0:13:44He would have fashioned a knife from flint.
0:13:45 > 0:13:48This is a lovely little thing. It's a tiffin box.
0:13:48 > 0:13:51And in here are all our little ingredients.
0:13:52 > 0:13:56- SIZZLING - Oh, listen to that, Dave. Beauty!
0:13:56 > 0:13:59Stick this lid on, let it heat up a bit.. Oh, it's starting to rain.
0:14:03 > 0:14:06What we'll do now, we'll take that bacon out, right,
0:14:06 > 0:14:10put a layer of potatoes, and then you put some carrot,
0:14:10 > 0:14:13- right...- Oh, you're getting water in the bowls!
0:14:13 > 0:14:16Never going to make pastry in this.
0:14:17 > 0:14:21- Can you put some onion in?- Never rains with Bear Grylls, does it?!
0:14:21 > 0:14:23- No!- He's always somewhere ruddy hot, that's why.
0:14:23 > 0:14:27Ray Mears, it's a life of perpetual sunshine. Not with us!
0:14:27 > 0:14:30Then you put another layer of potato on, look.
0:14:30 > 0:14:34- Get that bloody umbrella out my face! - I can't help it!
0:14:34 > 0:14:37- I'll hold the brollies. - While I'm doing me whatsit.
0:14:37 > 0:14:39Now look, it's Top Tip at this point.
0:14:41 > 0:14:43It's, we're using hot chicken stock
0:14:43 > 0:14:48to cook the potatoes and the vegetables in said panhaggerty.
0:14:48 > 0:14:51And we brought the chicken stock in a Thermos flask with us!
0:14:51 > 0:14:54# Oh, I like it out here in the wild... #
0:14:54 > 0:14:58- Would you ever dot with butter? - You would, ordinarily. Have we brought any?
0:14:58 > 0:15:01- Aye!- Well, we will! - I've got everything, me.- Class.
0:15:01 > 0:15:04This is the Thermos of hot chicken stock.
0:15:05 > 0:15:08And what we'll do is just pour all that over.
0:15:08 > 0:15:12- Right, now...- Do you want some tinfoil, Kingy?- Have you got any?
0:15:12 > 0:15:16We've got tinfoil with our space blankets and our ponchos!
0:15:16 > 0:15:18Oh, we've got ponchos!
0:15:18 > 0:15:21- Why are we worrying?! - Why are we worrying.
0:15:21 > 0:15:24You see, you did have a survival kit.
0:15:24 > 0:15:28Now, what you do is quite tightly...
0:15:28 > 0:15:31put foil over the top of it.
0:15:31 > 0:15:34so it seals it and it's all lovely.
0:15:34 > 0:15:36Where's me lid gone? Put your lid...
0:15:36 > 0:15:37That's it.
0:15:37 > 0:15:42How do? It's a filthy day, in't it? INAUDIBLE REPLY
0:15:42 > 0:15:45We're doing our best! Oh, man.
0:15:49 > 0:15:52- How long will that cook for, Kingy? - About 40 minutes.
0:15:52 > 0:15:55That just gives me time to knock up the Transylvanian pretzels.
0:15:55 > 0:15:58Yes. Please...knock them up.
0:15:58 > 0:16:00The interesting thing about the dough is,
0:16:00 > 0:16:04there's just an egg, there's no water or milk.
0:16:04 > 0:16:06It's a dry dough.
0:16:07 > 0:16:11To make the pretzel dough, take a clean, dry bowl...
0:16:13 > 0:16:15Flour in the bowl.
0:16:15 > 0:16:17There's blue over there! Look!
0:16:17 > 0:16:21# Blue skies coming up Blue skies... #
0:16:21 > 0:16:24- I can't cook and create with this on! - You can!
0:16:24 > 0:16:26- It's good!- Oh, that's better.
0:16:26 > 0:16:29Look at me! Look at the state...
0:16:31 > 0:16:36'Transylvanian Pretzels - well, they're even easier when you cook them in your kitchen!
0:16:36 > 0:16:39'You need flour, butter, egg, and cheese.
0:16:39 > 0:16:41'Mix them all together and shape.
0:16:43 > 0:16:47'Over the top, put eggy wash, caraway seeds and more cheese.'
0:16:47 > 0:16:51Set your oven at kind of gas mark whatever.
0:16:51 > 0:16:55LAUGHS Whatever degrees you deem appropriate.
0:16:55 > 0:16:57And hope for the best.
0:16:57 > 0:17:01Oh, it's off again! Oh, man.
0:17:01 > 0:17:05I'm going to put the cheese on the top like that so it all melts in.
0:17:05 > 0:17:07It's like a Geordie fondue!
0:17:07 > 0:17:09It is, but with taties.
0:17:09 > 0:17:13BANGS POT LID There's your gong.
0:17:23 > 0:17:27'Now normally one puts one's panhaggerty under a grill,
0:17:27 > 0:17:30'but out in the wilds, well, it's permissible to improvise.'
0:17:32 > 0:17:33It's like a tatie creme brulee!
0:17:42 > 0:17:46This is great. It's really savoury, and the bacon's gone right through it.
0:17:46 > 0:17:50- The pretzels go brilliant with it. - Kind of like croutons, aren't they?
0:17:50 > 0:17:53- Yeah.- One thing to remember, Si.
0:17:53 > 0:17:55- What?- Remember our jungle training.
0:17:55 > 0:17:58All the leftovers we're going to have to either eat or bury.
0:17:58 > 0:18:01Cos, you know, when we sleep out here tonight,
0:18:01 > 0:18:05it attracts hyenas, and hyenas - one bite will have your leg off.
0:18:06 > 0:18:08ECHOING GROWL
0:18:11 > 0:18:14- So, how we doing?- Pretty well, mate.
0:18:14 > 0:18:16Our first mum's given us some great dishes,
0:18:16 > 0:18:20and our panhaggerty is going to rock the recipe fair.
0:18:20 > 0:18:23And I reckon our next mum's international twist
0:18:23 > 0:18:27on a simple supper classic is going to be pretty special too.
0:18:27 > 0:18:30Oh, yes - we've been tempted to Birkenhead
0:18:30 > 0:18:34by Jeni and her Portuguese version of fish and chips.
0:18:34 > 0:18:37That's all very well, but she doesn't sound very Portuguese.
0:18:37 > 0:18:40- Hiya.- Hello!- Hello, how are you all?
0:18:40 > 0:18:43Hello, I'm Si. Hi.
0:18:43 > 0:18:47'Jeni and her husband Mindo are here with their kids,
0:18:47 > 0:18:49'Colt, Sage and Jed.'
0:18:49 > 0:18:52'Who's also brought his girlfriend along for some supper.'
0:18:52 > 0:18:56- Jeni, you've got a really interesting family, haven't you?- I have, yes.
0:18:56 > 0:18:59I've been married to a Portuguese for 22 years, his name's Mindo.
0:18:59 > 0:19:04- Well, his real name is Ermindo... - SHE REELS OFF LONG NAME
0:19:04 > 0:19:05I know!
0:19:05 > 0:19:08I tell you what, I bet he had a huge duffel bag at school!
0:19:08 > 0:19:10With his name on.
0:19:10 > 0:19:15He's not here at the moment, he's working, he's a bus driver, but he will be here later.
0:19:15 > 0:19:18- Was it your mother-in-law who taught you how to cook?- Yeah, she did.
0:19:18 > 0:19:21All the Portuguese dishes that I know.
0:19:21 > 0:19:25Is there anything you love that only your mum knows best how to make?
0:19:25 > 0:19:28- Oh yeah, the snails! Dad makes them. - Snails?
0:19:28 > 0:19:31Snails. We actually go rooting for them in the back garden.
0:19:31 > 0:19:35Put them in a box, let them starve for three days to get rid of all the toxins.
0:19:35 > 0:19:39- He eats them and I just watch. - LAUGHTER
0:19:39 > 0:19:40Lead on!
0:19:40 > 0:19:42'Snails! Crumbs.
0:19:42 > 0:19:44'Thankfully Jeni is not doing them today,
0:19:44 > 0:19:47'but I don't like the look of that much either.'
0:19:47 > 0:19:49Eee, bacalao. I'm not sure, you know.
0:19:49 > 0:19:53- I've had bad experiences with bacalao.- Have you?- Yeah.
0:19:53 > 0:19:56- This is sent over from Portugal. - Proper stuff.- Yeah.
0:19:56 > 0:19:59'Bacalao is cod that's been preserved in salt.'
0:19:59 > 0:20:03'But the process gives it a distinct salty, fishy flavour
0:20:03 > 0:20:07'which, even when it's been soaked overnight, is something of an acquired taste.'
0:20:07 > 0:20:09'It's one that I've never managed to acquire,
0:20:09 > 0:20:15'but Jeni's promised us that she's converted many people with her fish and chips.'
0:20:15 > 0:20:17It's one of the ways they get kids to eat fish as well.
0:20:17 > 0:20:20There's not many kids that would eat fish.
0:20:20 > 0:20:22- It's bacalao.- Yeah, bacalao.
0:20:22 > 0:20:24'Undeterred by our scepticism,
0:20:24 > 0:20:28'Jeni gets us chopping to start her Portuguese fish and chips supper.'
0:20:28 > 0:20:32'Bacalao al bras, just as her mother-in-law made it.'
0:20:32 > 0:20:35The chips are cooked very, very thin, like matchsticks.
0:20:36 > 0:20:38There is something wonderfully elemental
0:20:38 > 0:20:41about onions and garlic frying in olive oil.
0:20:41 > 0:20:45- The smell...- It's the building blocks of so many dishes, isn't it?
0:20:45 > 0:20:48Just leave that there for a minute, just to drain.
0:20:48 > 0:20:51Yeah. Leave the lid off so they don't steam?
0:20:51 > 0:20:53And then we add the bacalao.
0:20:53 > 0:20:57You just flake it into the pan, so it'll soak all the olive oil,
0:20:57 > 0:21:00and the juices of the onions and the garlic.
0:21:00 > 0:21:03The bacalao is very traditional in Portuguese,
0:21:03 > 0:21:05but you can use any sort of white fish for this,
0:21:05 > 0:21:10so if you can't get salted cod you use, like, haddock, pollock or hake as well.
0:21:10 > 0:21:15'So Portuguese cod with chips on the side, or so we think.'
0:21:15 > 0:21:18In fact, I might need some more chips, actually.
0:21:18 > 0:21:22- Chips in?!- What's going on?! - Fish and chips in a oner!
0:21:22 > 0:21:25- You mix it all together.- Oh! Never seen that before, have you?
0:21:25 > 0:21:28No! So it's onions, garlic, oil, fish, chips.
0:21:28 > 0:21:30Then we bind it together with a couple of eggs,
0:21:30 > 0:21:33and then you top it off with fresh parsley.
0:21:33 > 0:21:36- Hiya!- Oh, hello!
0:21:36 > 0:21:38- Dave.- Pleased to meet yous.
0:21:38 > 0:21:42'Jeni's husband Mindo is back from his bus-driving shift.'
0:21:42 > 0:21:46Are you relieved that Jeni's taken such a liking to Portuguese cooking?
0:21:46 > 0:21:49Yeah, because it means I don't have to cook all the time.
0:21:49 > 0:21:52LAUGHTER
0:21:52 > 0:21:54- That smells amazing. - It does smell good.- And that's done.
0:21:54 > 0:21:59Obviously it sticks to the bottom so it looks like it's all burny...
0:21:59 > 0:22:02- The best bits, aren't they? - The best bits, yeah.
0:22:02 > 0:22:05- OK, so I'll just put this on the table?- Yes!- Wahey!
0:22:07 > 0:22:08Yes!
0:22:08 > 0:22:11'And now the good bit - we can finally start tasting
0:22:11 > 0:22:13'Jeni's simple supper dishes.'
0:22:13 > 0:22:15Oh, yes!
0:22:15 > 0:22:17'The first of which is her fish and chips
0:22:17 > 0:22:21'served with a simple tomato and onion salad and fresh bread.'
0:22:21 > 0:22:23- Oh, it's lovely.- Oh, yeah.
0:22:23 > 0:22:25- It's great!- It is!
0:22:25 > 0:22:29- Fish, chips, eggs, garlic... - All into one.- All into one.
0:22:29 > 0:22:33- It's wonderful.- It's so tasty. The bacalao's so sweet!
0:22:33 > 0:22:37- Great dish for supper, isn't it? - It is. Brilliant supper dish.
0:22:37 > 0:22:40- It's wonderful with the onion and tomato salad as well.- Yeah.
0:22:40 > 0:22:44- That's really nice. - It's like a refreshing taste.
0:22:46 > 0:22:50- I can honestly say, Jeni, you've changed my attitude to bacalao.- Yes.
0:22:50 > 0:22:53- I really enjoyed that.- Thank you. - Delicious.
0:22:53 > 0:22:55'With that triumph under her belt,
0:22:55 > 0:22:59'It's time for Jeni's second Portuguese take on a British supper classic.'
0:22:59 > 0:23:01'It's a Portuguese rice pudding!'
0:23:03 > 0:23:07This is cold, it's the traditional way they eat it in Portugal.
0:23:07 > 0:23:11- And the thing that's unusual is that it's made with long-grain rice.- Yep.
0:23:11 > 0:23:15If you don't get the liquid right, you'll end up with it crunchy.
0:23:15 > 0:23:18- What's the fruit flavour in it? - Lemon.- Lemon, yeah.
0:23:18 > 0:23:20Lemon and cinnamon.
0:23:20 > 0:23:25I didn't think I'd get my head round a rice pudding with long-grain rice but it's fabulous.
0:23:25 > 0:23:29It works really well. It's a different texture, it's much more solid.
0:23:29 > 0:23:35'I love the fact that Jeni's really taken the food of Mindo's family to her heart.'
0:23:35 > 0:23:39Mindo, all the gang...could we possibly borrow your mother?
0:23:39 > 0:23:42- You can have her! - LAUGHTER
0:23:42 > 0:23:45Just for a lender! We've got this recipe fair,
0:23:45 > 0:23:48and we think your mam would be brilliant in it.
0:23:48 > 0:23:53- Yeah, you can borrow her if you like.- Are you on, Jeni? - I'm on.- Brill.
0:23:53 > 0:23:56'What Jeni has shown us is that simple suppers
0:23:56 > 0:23:59'don't have to be familiar to be great.'
0:23:59 > 0:24:03'You're right. The Portuguese influences give a totally new perspective
0:24:03 > 0:24:05'on some classic supper favourites.'
0:24:05 > 0:24:09'And without a doubt the one I want Jeni to cook at our banquet
0:24:09 > 0:24:12'is that fantastic bacalao al bras.'
0:24:13 > 0:24:15Bye!
0:24:19 > 0:24:21- 'Do you know what, dude?' - 'What, mate?'
0:24:21 > 0:24:25'That long-grain rice pudding Jeni made has really got me thinking.'
0:24:25 > 0:24:31'Yes, cos until the 1960s, nearly all the rice we knew in Britain was short-grain,
0:24:31 > 0:24:36'what we now call pudding rice, but then, as we started eating more Chinese and Indian food,
0:24:36 > 0:24:39'we were introduced to long-grain rice.'
0:24:39 > 0:24:41'And that's only the beginning.
0:24:41 > 0:24:46'In fact, there are over 40,000 different types of rice.'
0:24:46 > 0:24:51So what we're going to do is give you the Hairy Bikers' Quick Guide To Rice.
0:24:51 > 0:24:54Lesson number one. This is long-grain rice.
0:24:54 > 0:24:56It keeps its integrity.
0:24:56 > 0:24:59It's fluffy. The grains stay separate.
0:24:59 > 0:25:03It doesn't mish-mash, it's a nice, lovely, firm rice.
0:25:03 > 0:25:07- But it's not really great on taking in flavours.- No, it is not.
0:25:07 > 0:25:10Now, this one, this is short-grain pudding rice.
0:25:10 > 0:25:13It breaks down almost completely to a mush.
0:25:13 > 0:25:16That means if you cook it in cream it'll be creamy and soft and unctuous.
0:25:16 > 0:25:20That's why it's really good for making good old mum's rice pudding.
0:25:20 > 0:25:24Now somewhere in between both of those is the arborio rice,
0:25:24 > 0:25:26which is what we know for risottos.
0:25:26 > 0:25:30What's nice about that, the outside of the grain just relaxes,
0:25:30 > 0:25:32because of the starch content. It's starchy.
0:25:32 > 0:25:36But the centre of the grain remains al-dente.
0:25:36 > 0:25:38Little bit of a bite. Love it.
0:25:38 > 0:25:42'So that's white rice, but there are brown and mixed-grain rices too.
0:25:42 > 0:25:46'Their colour comes from the outer layer of bran which has been left on.'
0:25:46 > 0:25:50'They're chewier, with a nutty flavour, and really nutritious.'
0:25:50 > 0:25:54Tell you what, though, there's one thing that all rices have in common.
0:25:54 > 0:25:56- Yeah? - They're really not very good raw.
0:25:56 > 0:25:58..This is true.
0:25:58 > 0:26:01Crunchy rice pudding. No. No.
0:26:01 > 0:26:06'With all that rice, no wonder that every food culture on Earth
0:26:06 > 0:26:08'has its own take on rice pudding.'
0:26:08 > 0:26:11'So banish all thoughts of bland beige goop
0:26:11 > 0:26:17'and prepare to be amazed by three totally different takes on this majestic desert.'
0:26:17 > 0:26:20'First up - a slightly crazy 500-year-old Persian effort
0:26:20 > 0:26:21'called Buckram Pudding.'
0:26:21 > 0:26:25'It's cooked in chicken stock - I kid you not.'
0:26:25 > 0:26:28'Then Dave's going to be trying his hand at a slightly more conventional
0:26:28 > 0:26:32'Balinese Black Rice Pudding called Pulut Hitam.
0:26:33 > 0:26:37'Meanwhile I'm going to cook something much closer to my heart.'
0:26:37 > 0:26:39Our Stella's - my mam's - rice pudding.
0:26:45 > 0:26:48What has a teabag got to do with rice pudding?
0:26:48 > 0:26:51Well, we'll get there eventually. It's intriguing, isn't it?
0:26:51 > 0:26:55My mam always insisted on rehydrating her sultanas -
0:26:55 > 0:26:59or currants, you can use either if you fancy - in tea.
0:26:59 > 0:27:02The old Tips. Nothing more, nothing less.
0:27:02 > 0:27:05Now it's really, really easy to make.
0:27:05 > 0:27:08- Unlike Dave's, by the looks of it. - Give over!
0:27:08 > 0:27:10I've got a pot...
0:27:10 > 0:27:13of chicken fruit broth.
0:27:13 > 0:27:14What on earth?!
0:27:14 > 0:27:19This is a buckram pudding. It's a long-grained sweet rice pudding,
0:27:19 > 0:27:22from Persia. And this is where the fun starts.
0:27:22 > 0:27:25I've got some fresh fruit here which I just need to dice.
0:27:25 > 0:27:27It's pudding in a bag!
0:27:27 > 0:27:30Half me fruit, all the rice.
0:27:30 > 0:27:33Some cinnamon...some chopped dates...
0:27:33 > 0:27:38some sultanas, and for that lovely kind of yellow exotic Persian look,
0:27:38 > 0:27:40a pinch of saffron.
0:27:40 > 0:27:42Now, we want to tie this loosely.
0:27:42 > 0:27:45Remember that rice is going to expand, so give it plenty of room.
0:27:45 > 0:27:47There we have it.
0:27:49 > 0:27:52That goes into the chicken brothy stock.
0:27:52 > 0:27:54It's like a fruit castanet, that.
0:27:54 > 0:27:58So we put the lid on, put it on to simmer for 20 minutes,
0:27:58 > 0:28:01and when we come back we'll have a buckram rice pudding!
0:28:03 > 0:28:06That's wrong. It's got chicken in it. That's never right.
0:28:06 > 0:28:08Anyway, pudding rice.
0:28:08 > 0:28:12What we know, the length and breadth of the country, for rice pudding.
0:28:12 > 0:28:14'My mam's rice pudding uses two-thirds milk
0:28:14 > 0:28:18'and one-third full rich cream.'
0:28:18 > 0:28:22Northern Europeans - full of lard! It's great!
0:28:22 > 0:28:25- You won't die with my puddings, though.- If you eat this, you may do.
0:28:25 > 0:28:27Genghis Khan used to eat my pudding.
0:28:29 > 0:28:32'Add in brown sugar, a vanilla pod
0:28:32 > 0:28:35'and those lovely tea-soaked sultanas
0:28:35 > 0:28:37'and dust with nutmeg.'
0:28:38 > 0:28:41You know the crunchy bits that goes round the side
0:28:41 > 0:28:43and forms the skin on the top?
0:28:43 > 0:28:47The skin was the best, wasn't it?! Skin of the rice pudding.
0:28:47 > 0:28:49'It now goes into the oven for an hour and a half.
0:28:49 > 0:28:54'I'll take the foil off near the end to get that lovely skin.'
0:28:54 > 0:28:56- Can I go to Bali now?- Oh, yeah.
0:28:56 > 0:28:59I'm sorry to take you outside the rice pudding comfort zone,
0:28:59 > 0:29:01but I'm going to take you to paradise. Bali.
0:29:01 > 0:29:06This is Balinese black sticky rice.
0:29:06 > 0:29:09Dead easy to make this. What you must do, though,
0:29:09 > 0:29:11is soak this rice overnight.
0:29:11 > 0:29:15It swells up, but you get that wonderful kind of black broth.
0:29:15 > 0:29:16Strain this off...
0:29:19 > 0:29:23'Cover the black rice well with water - just plain water,
0:29:23 > 0:29:25'no chicken broth weirdness this time.'
0:29:25 > 0:29:28And this is a pandan leaf.
0:29:28 > 0:29:32I haven't gone mad, you can buy this in Thai Oriental supermarkets.
0:29:33 > 0:29:36Tie it in a knot. Chuck in your pandan leaf,
0:29:36 > 0:29:40or you could just use a vanilla pod like you used in your mam's.
0:29:40 > 0:29:44We put that on, we boil it till the rice has gone soft.
0:29:45 > 0:29:48Now, when that's simmered for ten minutes,
0:29:48 > 0:29:50put this in - palm sugar.
0:29:50 > 0:29:52It's a two-part pudding, this one.
0:29:52 > 0:29:56'In a separate pan, tip in a tin of coconut milk,
0:29:56 > 0:29:59'with more pandan, or vanilla if you prefer.'
0:29:59 > 0:30:04We're going to simmer that until the coconut and pandan is really kind of thick and aromatic.
0:30:05 > 0:30:10That's it, mate. We've got three rice puddings for our supper.
0:30:10 > 0:30:11Yes! Lovely.
0:30:11 > 0:30:15'First up, let's try my experimental puddings.'
0:30:15 > 0:30:18Right. The buckram, the Persian rice pudding.
0:30:18 > 0:30:20Boil in a bag with a chicken stock.
0:30:20 > 0:30:23The rice is fluffy, isn't it? For long-grain.
0:30:23 > 0:30:27I think it tastes like a biryani that's lost its way.
0:30:27 > 0:30:31It doesn't know whether it's Arthur or Martha, sweet or sour.
0:30:32 > 0:30:33- Nah.- Nah.
0:30:33 > 0:30:35'One down, two to go.'
0:30:35 > 0:30:38Balinese sticky. This is reduced coconut milk.
0:30:38 > 0:30:41A little brindling of freshly grated coconut.
0:30:41 > 0:30:44- Looks too good to eat. - It's purple.
0:30:48 > 0:30:50- Mmm!- This is beautiful.
0:30:50 > 0:30:52- Big, nutty flavours, isn't it? - Oh, yeah.
0:30:52 > 0:30:56It's kind of sticky, it's chewy, but the coconut milk with it
0:30:56 > 0:30:59- is awesome. - I'm impressed with that rice, Dave.
0:30:59 > 0:31:01- I'd do that again.- Now...
0:31:01 > 0:31:03yer mam's.
0:31:03 > 0:31:07Back to Blighty. HE LAUGHS
0:31:10 > 0:31:12Oh, that brings back memories.
0:31:12 > 0:31:15- I love the sultanas.- Yeah.
0:31:15 > 0:31:17The pudding's really quite sweet,
0:31:17 > 0:31:20and sultanas are quite tart, with a T.
0:31:20 > 0:31:23If you like a thinner pudding, just add more milk.
0:31:23 > 0:31:26What my mother used to do, she used to make her rice pudding
0:31:26 > 0:31:29with a tin of evaporated milk, a tin of Carnation.
0:31:29 > 0:31:31Give it a lovely golden colour.
0:31:31 > 0:31:35But we used to have it much runnier - then you got a better skin!
0:31:35 > 0:31:37I like it.
0:31:38 > 0:31:40There's no taste like home, is there, really?
0:31:40 > 0:31:45I tell you what, though, I wouldn't mind a second home in Bali, cos that's not bad.
0:31:48 > 0:31:50My mam's rice pudding is definitely going to the fair.
0:31:50 > 0:31:52But we've one more mum to visit.
0:31:52 > 0:31:58Her family have told us she's completely unstoppable once she gets started on her simple suppers.
0:31:58 > 0:32:01Oh, fenugreek seeds, there are nice.
0:32:03 > 0:32:06Harjinder lives in Manchester as do four of her grown-up kids
0:32:06 > 0:32:08and two of her grandchildren.
0:32:10 > 0:32:14Her youngest daughter, Sheila, got in touch to tell us how she keeps her family together
0:32:14 > 0:32:17through her fantastic suppers.
0:32:17 > 0:32:19- Hello, Harjinder!- Hi!
0:32:19 > 0:32:23'She also told us that although most of the kids have moved out to set up their own homes,
0:32:23 > 0:32:28'their mum still supplies all of them with home-cooked food every week.'
0:32:28 > 0:32:31What food are you going to be cooking, Harjinder?
0:32:31 > 0:32:35I'm going to be cooking some lovely Punjabi food from Northern India.
0:32:35 > 0:32:39'Whenever you meet an Indian cook, you can be sure that somewhere in the kitchen
0:32:39 > 0:32:41is that box of tricks.'
0:32:41 > 0:32:42Where's your spice cupboard?
0:32:42 > 0:32:45- My spice cupboard is just behind you.- Is it?
0:32:45 > 0:32:46- May we?- Yes, of course, yes.
0:32:46 > 0:32:48It's got bits and bobs in it.
0:32:48 > 0:32:50Oh! You can smell that!
0:32:51 > 0:32:53Oh, what a waft!
0:32:53 > 0:32:56- The box of tricks is that... - This one?- Yes.
0:32:59 > 0:33:03This is the basic mixture that I use.
0:33:03 > 0:33:05- Oh, wow!- Oh, wow! Look at this!
0:33:05 > 0:33:08'Harjinder's magic box includes flaked chillies,
0:33:08 > 0:33:11'cumin, coriander and lovage seeds.
0:33:11 > 0:33:14'Garam masala, turmeric and paprika.'
0:33:14 > 0:33:16So do you not decide what you're going to cook...
0:33:16 > 0:33:22I don't really. I just have a lot, see what I've got in and then take it from there.
0:33:22 > 0:33:26- Now, that's a family-sized fridge! - It's a bit - two fridges put together.- Hey!
0:33:26 > 0:33:28Wow, look at all the veges!
0:33:28 > 0:33:32We've got belly of pork, salmon, okra, we've got aubergines.
0:33:32 > 0:33:34- Should we make a start on it?- Yeah!
0:33:35 > 0:33:38First up, Harjinder's simple Curried Salmon.
0:33:42 > 0:33:45'The diced salmon is spiced with a mixture including paprika,
0:33:45 > 0:33:48garam masala, cumin and flaked red chillies.
0:33:49 > 0:33:52'Then chopped ginger, garlic and tomato.'
0:33:53 > 0:33:56I'm just going to add a couple of chillies to it.
0:33:56 > 0:34:00So with this, you're just going to shake it like that.
0:34:00 > 0:34:04- Would you have had food like this as a kid?- My mum really cooked really well.
0:34:04 > 0:34:11And, you know, after a hard day at school, we'd come home to a really nice dinner.
0:34:11 > 0:34:15It's memories like that you want to pass on to your own children as well.
0:34:16 > 0:34:18All of that salmon.
0:34:18 > 0:34:21This is what I tend to do, start off one thing and then think,
0:34:21 > 0:34:25"What else have I got in the cupboard?" and make that and I'm on a roll.
0:34:25 > 0:34:28- Then do you ring the kids up and go, "Right"?- I do.
0:34:28 > 0:34:32Sometimes I've made so much food I don't know what to do with it so I'm like,
0:34:32 > 0:34:36"Come on, you've got to come round. If you haven't got time to eat it, just come and take it!"
0:34:36 > 0:34:38Brilliant!
0:34:38 > 0:34:40- Suck them in.- It's called bribery.
0:34:40 > 0:34:43- Yeah.- That's what my mother did to us for years.
0:34:46 > 0:34:51'Cor! With chopped coriander added, the salmon supper dish is already done.
0:34:51 > 0:34:54'But Harjinder now apparently has something extra-special to show us.'
0:34:54 > 0:34:58This is basically going to be the basic masala sauce
0:34:58 > 0:35:01that you can use in almost any curry.
0:35:01 > 0:35:04So, once you've mastered this, you've mastered the lot.
0:35:04 > 0:35:07'This is a brilliant curry method from Harjinder.
0:35:07 > 0:35:09'It's something that both Dave and I have adopted.
0:35:09 > 0:35:13'It starts with onions cooked gently down in oil for about 20 minutes.'
0:35:13 > 0:35:17What I do is, I make a big... a large batch of it
0:35:17 > 0:35:18and then I freeze it.
0:35:18 > 0:35:19Look at that!
0:35:20 > 0:35:23'Just like a good Italian tomato sauce,
0:35:23 > 0:35:28Harjinder's tarka masala sauce is the building block of a vast range of great simple suppers.'
0:35:29 > 0:35:30It's ready to freeze.
0:35:30 > 0:35:35'Harjinder is only making a small quantity for us but the method is the same.'
0:35:35 > 0:35:39What I'm going to do now is just going to add some of the cumin.
0:35:42 > 0:35:45Add the garlic.
0:35:45 > 0:35:47And then the ginger goes in.
0:35:49 > 0:35:52And now we can add the tomatoes.
0:35:52 > 0:35:55This is basically your masala sauce now.
0:35:55 > 0:35:56- That's the masala.- Yep.
0:35:56 > 0:36:01- So, from that you can put your chillies, your meat, your vegetables, whatever you want.- Yeah.
0:36:01 > 0:36:05And, today, it's destined to become a classic chicken curry.
0:36:07 > 0:36:11'The chicken is added to the masala along with a selection of spices.'
0:36:12 > 0:36:15- It's taken time to actually make the masala sauce...- Yes.
0:36:15 > 0:36:18But other than that, if that had been ready-made,
0:36:18 > 0:36:20this would have taken about, what, 15 minutes...
0:36:20 > 0:36:23So, somebody comes home from work.
0:36:23 > 0:36:26- You take a big ladle of that masala sauce.- Yep.
0:36:26 > 0:36:30A couple of chillies in there, chicken in. On the table in 15 minutes, love.
0:36:30 > 0:36:31Yes, yeah.
0:36:31 > 0:36:34Boil the rice at the same time or make your chapatis.
0:36:34 > 0:36:37- Proper fresh food.- Yes, yeah.
0:36:37 > 0:36:40I've actually filmed making the basic masala sauce
0:36:40 > 0:36:43and we put it on video so that my daughters can have a look at it.
0:36:43 > 0:36:48- And my daughter-in-laws because they're really good at cooking. - Isn't that wonderful?
0:36:48 > 0:36:50That's...that's such a good idea.
0:36:50 > 0:36:52It's a new cookbook that gets passed on.
0:36:52 > 0:36:56- That's brilliant.- Do you do it in the style of Delia of the style of Nigella?
0:36:56 > 0:37:01Actually talking and cooking at the same time is pretty hard work and I don't know how you two do it.
0:37:01 > 0:37:05- I really don't.- Well, there's two of us, you see - it's easy.
0:37:05 > 0:37:08'Move over Hairy Bikers! It's the Harjinder Cookery Hour!'
0:37:08 > 0:37:10Oh, here we go, here we go!
0:37:10 > 0:37:16- I've got olive oil in the...- Crumbs! - That's is a lot of oil.
0:37:16 > 0:37:17That's a lot of onion!
0:37:17 > 0:37:20Look at that amount of garlic!
0:37:22 > 0:37:27'While we're watching her video, Harj just keeps on cooking and cooking and cooking!
0:37:27 > 0:37:30And, true to form, the family arrives.
0:37:36 > 0:37:39'Harjinder has proved as unstoppable as the family said.
0:37:39 > 0:37:42'She's cooked LOADS of food including spiced salmon,
0:37:42 > 0:37:46'the chicken curry, pakoras and a fresh chutney.'
0:37:46 > 0:37:48I'm so excited I don't know where to start!
0:37:48 > 0:37:52This looks like a mad, elaborate feast rather than a simple supper dish
0:37:52 > 0:37:56but you take each of those elements and they're all really quite simple and logical
0:37:56 > 0:37:59once we've got the techniques like you've taught us.
0:37:59 > 0:38:01That really struck Dave and I about the video
0:38:01 > 0:38:05because clearly the family cares very much about their food heritage.
0:38:05 > 0:38:08And for you to go to the trouble for you to do that for your family,
0:38:08 > 0:38:11- I think it's just wonderful.- It's worth a lot, isn't it?- Yeah.
0:38:11 > 0:38:16Mum'll have little tricks that you can't write down or you can't explain unless you're watching it.
0:38:16 > 0:38:19- So it's nice...- Mum's got a very special method
0:38:19 > 0:38:22that we could never inherit, I don't think, to be honest.
0:38:22 > 0:38:24I'll always remember this day...
0:38:24 > 0:38:27- Well, that's good because we're not moving! - LAUGHTER
0:38:27 > 0:38:31Dave and I have applied for planning permission for the shed!
0:38:31 > 0:38:37'Harjinder has almost given us too many recipes to choose from for our banquet.
0:38:37 > 0:38:42'But the spiced salmon, the ingeniously versatile masala sauce
0:38:42 > 0:38:46'and her pakoras will make the perfect quick-supper dishes.'
0:38:46 > 0:38:50'With no chance of planning permission on the shed, we have to leave
0:38:50 > 0:38:53- 'but we now have a fantastic Indian supper booked.'- Bye-bye!
0:38:56 > 0:38:59So we've sorted our three fantastic Mums.
0:38:59 > 0:39:01Fiona's 180-year-old Yorkshire dishes.
0:39:01 > 0:39:05Jeni and her Portuguese take on the simple supper.
0:39:05 > 0:39:08And, now, Harjinder's great Indian feast.
0:39:08 > 0:39:13We've sorted out two favourite supper dishes from our families.
0:39:13 > 0:39:16My mam's fantastic one-pot panhaggerty.
0:39:16 > 0:39:19And what we think is the best rice pudding in the world.
0:39:20 > 0:39:24So we're ready, old son, bring on the recipe fair!
0:39:28 > 0:39:31'Bright and early we're ready to get started on today's recipe fair.'
0:39:33 > 0:39:37'For our foodie Glastonbury we've sorted out a circus big top...'
0:39:39 > 0:39:40All right, lads?
0:39:40 > 0:39:42Can somebody take the battery out of that!
0:39:42 > 0:39:47'..which will be home to our simple supper cookery demonstration later...'
0:39:48 > 0:39:50I've always wondered how they built a big top.
0:39:50 > 0:39:52It's an engineering wonder!
0:39:52 > 0:39:57'..and three other tops that will be filled with Britain's mums sharing their recipe secrets
0:39:57 > 0:39:58'with each other...'
0:39:58 > 0:40:00- Morning, Gerard.- Nice to see you.
0:40:00 > 0:40:04'..and Gerard Baker our food historian is here to shed light on all the dishes
0:40:04 > 0:40:06'that the mums will be bringing.'
0:40:06 > 0:40:08Setting up the recipes which is great.
0:40:08 > 0:40:11We're going to do my mam's killer fish cakes.
0:40:11 > 0:40:12Oh, and the rice pudding!
0:40:12 > 0:40:17'Outside the tents it's looking like we might have to get our rain ponchos out again.'
0:40:17 > 0:40:23Back, I say! Back clouds, back rain, back pestilence. Bring in the sunshine, bring in the mothers.
0:40:23 > 0:40:28'The big finale to the recipe fair will be a supper banquet for local foodies
0:40:28 > 0:40:32'and the three mums that we found on our travels will be doing the cooking.'
0:40:32 > 0:40:35- Welcome to your world.- Look at this.
0:40:35 > 0:40:38This is going to be your workspace for the next oh...well, day.
0:40:38 > 0:40:42Now, girls, the food that we ate in all of your homes was just brilliant.
0:40:42 > 0:40:46It's going to be quite an eclectic supper though, I think.
0:40:46 > 0:40:48A meat and potato salt-cod curry!
0:40:48 > 0:40:50Wo-ho-ho!
0:40:50 > 0:40:52So, are you looking forward to it?
0:40:52 > 0:40:55I'm looking to seeing all the different recipes
0:40:55 > 0:40:58and trying all the different things. And having a good laugh basically.
0:40:58 > 0:41:02I've never had Portuguese food so I'm really looking forward to that.
0:41:02 > 0:41:03Well, we'll see!
0:41:03 > 0:41:07- Have faith, girl, have faith!- We'd better get on, we've got a lot to do.
0:41:07 > 0:41:12- We have. See you later, ladies. - Bye!- See you later!
0:41:12 > 0:41:16'And, with our supper cooks happily installed in our recipe fair kitchen,
0:41:16 > 0:41:20- it's time to let the mums... - And a good few dads!
0:41:20 > 0:41:23..into the Mums Know Best simple suppers recipe fair!
0:41:25 > 0:41:27Right, well, it looks like the recipe fair is open!
0:41:27 > 0:41:29- And thank you for coming.- Oh, yes!
0:41:29 > 0:41:31What've you got?!
0:41:31 > 0:41:34'We want our recipe fair to be a celebration of family-friendly recipes
0:41:34 > 0:41:36'that have stood the test of time.
0:41:36 > 0:41:43'It's a chance for people to swap food ideas with like-minded folk and help keep great home cooking alive.'
0:41:43 > 0:41:44Oh, your cheesy pie!
0:41:44 > 0:41:46- Cheesy pie!- No, no, listen. - Cheese and leek pie.
0:41:46 > 0:41:48'There's loads going on here.'
0:41:48 > 0:41:53'The big top is where Dave and I are going to do a cook up later on.'
0:41:53 > 0:41:55'But we're not the only ones doing the catering.
0:41:55 > 0:42:00'At every recipe fair we've invited some very special guests to feed the recipe fair visitors.'
0:42:00 > 0:42:03'Yeah, and today, it's the Gurkhas.
0:42:03 > 0:42:08'They are here to feed and inspire our mums with some of their favourite supper dishes.'
0:42:10 > 0:42:13'And, of course, in the little top, some of the visitors
0:42:13 > 0:42:15'have brought food and recipes for each other
0:42:15 > 0:42:18'and our food historian, Gerard, to check out.'
0:42:18 > 0:42:20And you've got your recipe sheets there.
0:42:20 > 0:42:23- Recipe.- Let's have a look. - It's my grandmother's.
0:42:23 > 0:42:26- Is it your grandmother's?- Yes. - "Almond square."
0:42:26 > 0:42:28- Oh, Gerard looks busy.- Doesn't he? He's mobbed.
0:42:28 > 0:42:31Will we ask him if it's all right? Is now a good time?
0:42:31 > 0:42:34- I think you should definitely come in.- Oh, look!
0:42:34 > 0:42:35Crikey, what's that?
0:42:35 > 0:42:36My God!
0:42:39 > 0:42:41That's Desperate Dan's simple supper!
0:42:41 > 0:42:47This has to be one of the most amazing things that we've seen, I think, in the course of today.
0:42:47 > 0:42:49It is, in fact, a clootie dumpling.
0:42:49 > 0:42:54And Irene is the producer of this magnificent...
0:42:54 > 0:42:57Antony Gormley would be proud of that. It's fantastic!
0:42:57 > 0:43:00- It's a little one.- And why the shape? Because it's an unusual...
0:43:00 > 0:43:03- It's cooked in a pillow case... - Right!
0:43:03 > 0:43:05- OK, yeah, yeah.- That's like the end of pillowcase.
0:43:05 > 0:43:08Then you tie it up and throw it in a big pot.
0:43:08 > 0:43:11A slice of that with some bread and jam...
0:43:11 > 0:43:17- No.- Just on its own? - Just on its own as it is or you can have it with a fried egg on top.
0:43:17 > 0:43:20- Oh, aye, for your breakfast, yeah? - Yep.
0:43:20 > 0:43:25- It does look quite magnificent. - Can you imagine the size of it if you'd have done it in a duvet cover?
0:43:27 > 0:43:31It would be enormous, wouldn't it! Can you imagine that?
0:43:31 > 0:43:33This is a recipe from ages past.
0:43:33 > 0:43:37Yes, it was my grandmother's and my mother's recipe.
0:43:37 > 0:43:41Chris and I don't have children so we thought we'll bring it here and share it that way.
0:43:41 > 0:43:44Every family in Scotland has a different recipe.
0:43:44 > 0:43:47And this is my mum's. It's not like anybody else's so...
0:43:47 > 0:43:49Brilliant. That's fantastic.
0:43:49 > 0:43:52And it's a great privilege to be in receipt of it, thank you.
0:43:52 > 0:43:56- Thank you, cos that is in essence, the true spirit of what we're trying to do.- Yes, uh-huh.
0:43:56 > 0:44:00On to other things. We have the most improbably named - Impossible Pie.
0:44:00 > 0:44:03And it's an improbable recipe actually.
0:44:03 > 0:44:07It needs explanation. Izzy, tell us why it's an Impossible Pie.
0:44:07 > 0:44:12It's impossible because when you tell anybody what you do - get all the ingredients, put it in a pan,
0:44:12 > 0:44:15bash t' hell out of it, pour it in to your dish,
0:44:15 > 0:44:21bung it in the oven and it comes out with a pastry base, custard middle and a coconut-sponge top.
0:44:21 > 0:44:23That's impossible! LAUGHTER
0:44:23 > 0:44:26- That's what they said - "That's impossible!" - It's Willy Wonka-esque...
0:44:26 > 0:44:28It's also impossible to get it wrong.
0:44:28 > 0:44:32So what you're saying to us, when we cut into that there'll be lovely layers of...
0:44:32 > 0:44:37Watch it go wrong now! First time, first time in hundreds of years!
0:44:37 > 0:44:38Watch it, the first time!
0:44:38 > 0:44:39Yes, nae pressure!
0:44:41 > 0:44:43- Wow, it's true, it has.- Wow, look! - De-duh!
0:44:43 > 0:44:45There's the crust on the bottom.
0:44:45 > 0:44:47That's amazing!
0:44:47 > 0:44:48It is amazing.
0:44:48 > 0:44:50That's three definite layers.
0:44:50 > 0:44:52This is Impossible Pie!
0:44:52 > 0:44:54Do you know what it reminds us of?
0:44:54 > 0:44:57A coconutty custard tart.
0:44:57 > 0:45:00- Yeah.- I think we're in the presence of genius.
0:45:00 > 0:45:02We are, aren't we?
0:45:02 > 0:45:04- We'll see you later.- Aye.- Cheers!
0:45:04 > 0:45:09'And remember, all these recipes are on the Mums Know Best website.
0:45:09 > 0:45:12'Across the field, the Gurkhas have been cooking up a storm.'
0:45:12 > 0:45:17'The Gurkhas have been marching out since 1948 on a diet of their traditional Nepalese curries.
0:45:17 > 0:45:23'So, they're in a great position to feed the army of mums here at the recipe fair today.'
0:45:23 > 0:45:27'But, mate, I think it's only right and proper if we give the food a try first.'
0:45:27 > 0:45:31- Hi.- Hey, well this is fabulous, The smells are wonderful.- Yes. - What are you cooking?
0:45:31 > 0:45:34He's making a Gurkha lamb bhat.
0:45:34 > 0:45:36And is that a traditional Nepalese recipe?
0:45:36 > 0:45:38Yeah.
0:45:38 > 0:45:40- Can we have a sample?- Could we?- Yeah.
0:45:40 > 0:45:41Fantastic.
0:45:42 > 0:45:46- Oh!- This is good.- I tell you what, you people are in for a treat.
0:45:46 > 0:45:48You know?
0:45:48 > 0:45:51It's a lovely glimpse in to another cuisine.
0:45:53 > 0:45:58But I want to get me fish on there first so I'll only use this top bit. I just want one ring.
0:45:58 > 0:46:03- We'll go and get our meat and start...- Cutting it up ready to brown it.
0:46:03 > 0:46:05'Although our mums are cooking dishes they know well,
0:46:05 > 0:46:08'they don't usually cook it for 30 guests.'
0:46:08 > 0:46:10'Or in a field, come to think of that.'
0:46:10 > 0:46:12'I know, they don't seem to mind though, do they?'
0:46:15 > 0:46:20'Now, at every recipe fair, we take a moment to conduct an experiment
0:46:20 > 0:46:26'on the effectiveness of cooking utensils through the ages. We like to call it...'
0:46:26 > 0:46:27..Hi-Tech, Low-Tech Challenge!
0:46:27 > 0:46:33And many is the simple supper that could be enhanced by a dollop of mashed potato.
0:46:33 > 0:46:38'To produce five bowls of suppertime mash, we have five mashing implements.'
0:46:38 > 0:46:41'I'm going to use a Mrs Beeton classic,
0:46:41 > 0:46:44'this masher dates back to around 1880.'
0:46:44 > 0:46:46- 'The wire masher may be a kitchen favourite
0:46:46 > 0:46:48'but for around 100 years,
0:46:48 > 0:46:50'the potato ricer has been a worthy alternative.'
0:46:50 > 0:46:54'The French classic, mouli legumes is perfect for anything for anything
0:46:54 > 0:46:57'from sauces to well... mashed potato.'
0:46:57 > 0:47:00'Finally, I've got the mod con - the Spudnik.
0:47:00 > 0:47:03'It claims to need less effort than a traditional masher.'
0:47:03 > 0:47:08'Now, to use them, we need some extra mashing muscle.'
0:47:08 > 0:47:09Come on, son!
0:47:09 > 0:47:11Now...
0:47:16 > 0:47:19'We're not twins, I promise!'
0:47:19 > 0:47:22'Whatever, dude, but we still need two more volunteers.'
0:47:22 > 0:47:24One, two, three, go!
0:47:24 > 0:47:27'Now, good mashed potato, everyone knows, is not lumpy.'
0:47:27 > 0:47:32'But if you overmash, you can break up the starch and end up with potato glue.
0:47:32 > 0:47:34'It's a very fine art, really.'
0:47:36 > 0:47:40Da-ding! This is the wrecking ball to potatoes, this.
0:47:40 > 0:47:42Look at that!
0:47:44 > 0:47:45I mean, that's mint.
0:47:45 > 0:47:48- It's a bit lumpy.- It's lumpy.
0:47:48 > 0:47:51The masher - lumpy.
0:47:51 > 0:47:52But little lumps.
0:47:52 > 0:47:54But with the Spudnik, there are no lumps.
0:47:54 > 0:47:56Oh, well, what would that be then?!
0:47:56 > 0:47:57Ah, the ricer!
0:47:57 > 0:47:59That's not lumpy.
0:47:59 > 0:48:02I think we best gloss over yours, really.
0:48:02 > 0:48:05I'm glad I'm not working with him!
0:48:05 > 0:48:07So I think the ricer has it.
0:48:08 > 0:48:09Take a bow!
0:48:15 > 0:48:20In the little top, Gerard is discovering the range of supper dishes mums have brought along.
0:48:20 > 0:48:22It really is an eclectic mix.
0:48:22 > 0:48:26Now, Judith, you've got some recipes you've brought with you,
0:48:26 > 0:48:31not from your mum but from your dad, who I gather was the policeman in Burnley where you grew up.
0:48:31 > 0:48:34He used to make fruitcakes and sponge cakes,
0:48:34 > 0:48:39and a special one with coconut rice - I still haven't got the recipe for that,
0:48:39 > 0:48:42- so it's gone with him to the grave. - But you've got a few with you?
0:48:42 > 0:48:46I've brought an old book - he'd written down some of his mother's recipes.
0:48:46 > 0:48:49- Tell us about this. You call it a sad cake.- Yes.
0:48:49 > 0:48:55- It's a shortcrust pastry.- Yeah. - It's what's left over from when you've made a pie or something,
0:48:55 > 0:48:59- just the bits that you've got left. - Lots of currants and sugar. - Yeah, and butter.
0:48:59 > 0:49:03The trick is to get it sticky on top. So you've to make holes in it
0:49:03 > 0:49:08- and then turn it over and then turn it back again.- So all that lovely juice caramelises...
0:49:08 > 0:49:10- On the top, yeah. - ..and makes it really sticky.
0:49:10 > 0:49:11Fabulous.
0:49:13 > 0:49:15Sad cake is a classic East Lancashire dish,
0:49:15 > 0:49:18often eaten down the pit as a suppertime treat.
0:49:18 > 0:49:21Kind of like a Northern take on the Cornish pasty.
0:49:21 > 0:49:26- What a lovely, traditional English tart.- Thank you very much.
0:49:26 > 0:49:29A Bakewell tart. James, this is what you've made.
0:49:29 > 0:49:31- But it's not your recipe, is it?- No,
0:49:31 > 0:49:34this is one of my wife's mother's recipes.
0:49:34 > 0:49:36- Yeah.- And Carol's mother was an intuitive baker
0:49:36 > 0:49:38and she would make things
0:49:38 > 0:49:44- without weighing ingredients.- If you look at the origins of Bakewell Tart - it's Bakewell Pudding now -
0:49:44 > 0:49:48there's a competition between the two shops as to who originated the pudding.
0:49:48 > 0:49:50I just like eating the end result.
0:49:55 > 0:50:00Back at the mums' tent, our mums are getting stuck in to preparing their banquet supper dishes.
0:50:00 > 0:50:03Fiona has boldly decided to make her pastry by hand.
0:50:03 > 0:50:08- Keeping tabs on us, Sybil? - Well, it's necessary, isn't it?
0:50:08 > 0:50:09I think so! Yes!
0:50:09 > 0:50:12'And Harjinder is getting a lesson in bacalao.'
0:50:12 > 0:50:14- What am I doing? Just... - BOTH: Skinning it.
0:50:14 > 0:50:18- Right. We put all the fish in here when we're flaking it.- Is that OK?
0:50:18 > 0:50:19That's lovely, thank you.
0:50:20 > 0:50:25- Time we pulled our finger out, mate, as well.- Yeah, quite right.
0:50:25 > 0:50:28At each of our recipe fairs, we're cooking our favourite recipes too.
0:50:28 > 0:50:31This time, it's a supper dish my mother used to cook -
0:50:31 > 0:50:35we came to know it as "my mam's killer fishcakes".
0:50:35 > 0:50:40Do you know what we're going to do to accompany Dave's mam's killer fishcakes?
0:50:40 > 0:50:44Cheese sauce! Odd, I know.
0:50:44 > 0:50:48- But the thing is...- Si...Si!- What? - We've got more gas.
0:50:48 > 0:50:50LAUGHTER
0:50:50 > 0:50:53- Go on.- Delia - would she ever walk up and it's not turned on?
0:50:53 > 0:50:54Right, we're off.
0:50:54 > 0:50:59A pan with some milk. This was the way me mother always used to make fishcakes
0:50:59 > 0:51:00and she always used hake.
0:51:00 > 0:51:05- Hake!- Hake. I reckon it's one of those really under-used fishes, it's brilliant.
0:51:05 > 0:51:11'My mum poached her fish in barely boiling milk, seasoned with pepper and bay.'
0:51:11 > 0:51:13While that's poaching,
0:51:13 > 0:51:17I'm going to do a roux. Have you got that?
0:51:17 > 0:51:22'To knock yourself up a basic roux, melt butter then cook flour off in it for three minutes.'
0:51:24 > 0:51:27- Dave...Dave! - LAUGHTER
0:51:27 > 0:51:30Well, you could turn it down!
0:51:32 > 0:51:33So take that fish out now.
0:51:33 > 0:51:40What she would do is use the poaching liquid from the fish to make the cheese sauce.
0:51:43 > 0:51:46- Oh, full of flavour. - Flavour. Full of it.- Flavour.
0:51:46 > 0:51:49Do you know what that is? That's fishy milk.
0:51:49 > 0:51:52Now, you would ordinarily think that that's just plain wrong.
0:51:52 > 0:51:54But it's not.
0:51:54 > 0:51:57Back on the fishcake assembly line,
0:51:57 > 0:52:01I've got some cold mashed potato. Me mam was never frugal.
0:52:01 > 0:52:06These fishcakes would be like half fish, half potato.
0:52:06 > 0:52:08To this, we add a beaten egg.
0:52:08 > 0:52:11Curly parsley. Can't whack it, can you?
0:52:11 > 0:52:13Not with a fishcake.
0:52:13 > 0:52:15I'm heating the milk up...
0:52:15 > 0:52:18That lady was going there, "Oh, he's put all that milk in.
0:52:18 > 0:52:20"It'll go lumpy."
0:52:22 > 0:52:23LAUGHTER
0:52:25 > 0:52:27- What's that?- Lovely.- Thank you.
0:52:27 > 0:52:30LAUGHTER
0:52:30 > 0:52:32APPLAUSE
0:52:32 > 0:52:35It's not as lumpy as his mashed potato, is it?
0:52:35 > 0:52:38- Here!- So we'll form the fishcakes.
0:52:38 > 0:52:42Now, we're not going for fancy home-made or ciabatta crumbs.
0:52:42 > 0:52:46These are those orange ones, the luminous ones that you can see from Mars.
0:52:46 > 0:52:52Now, I seem to remember, when we were writing this recipe,
0:52:52 > 0:52:54that me mother's fishcakes were really big!
0:52:54 > 0:52:59But you know what somebody said? "Could it be the fact you were three years old?"
0:52:59 > 0:53:00LAUGHTER
0:53:00 > 0:53:05Now, that's how big I remember them!
0:53:05 > 0:53:08So that's how big they are going to be.
0:53:08 > 0:53:12Roll carefully in the egg and dredge in the breadcrumbs.
0:53:12 > 0:53:13Look at them.
0:53:13 > 0:53:16There is one thing is missing in the cheese sauce.
0:53:16 > 0:53:19- ALL: Cheese. - Maybe.
0:53:19 > 0:53:24Right, there's a nice ripple on the oil so it's time to get frying.
0:53:24 > 0:53:28'My mam fried them until they were quite a dark shade of golden brown,
0:53:28 > 0:53:32'and then she blotted them off on kitchen paper.'
0:53:32 > 0:53:35- How is your sauce, Kingy? - Well, dude, it's simple,
0:53:35 > 0:53:39- because we're doing simple suppers. - The texture is lovely.- Thank you.
0:53:39 > 0:53:41Oh, it's lush.
0:53:42 > 0:53:43Ooh!
0:53:43 > 0:53:45LAUGHTER Cut one inside,
0:53:45 > 0:53:48and it should be flecked with green like a leprechaun's vest.
0:53:48 > 0:53:51LAUGHTER
0:53:51 > 0:53:55- Look at that.- Shall we have 'em stacked? Gary Rhodes would. - Oh, he stacks everything.
0:53:55 > 0:53:58Now, clearly, we like a lot of cheese sauce.
0:53:58 > 0:53:59LAUGHTER
0:53:59 > 0:54:03- Drizzle away, Horatio. - Where would you like it, dear boy?
0:54:03 > 0:54:05Erm... I'd like a puddle,
0:54:05 > 0:54:09but like, off that one onto that one, but don't destroy the integrity of that one.
0:54:11 > 0:54:15Oh, no. I don't want it to look as though as seagull's dumped on it.
0:54:16 > 0:54:18You said have a puddle in there and then...
0:54:18 > 0:54:20DAVE MIMICS SEAGULL
0:54:21 > 0:54:23Cheese.
0:54:24 > 0:54:26- Not like that.- He's a Virgo. - Look, see?
0:54:26 > 0:54:29- And a control freak. - I'm not a control freak at all,
0:54:29 > 0:54:32only where sauce is concerned.
0:54:32 > 0:54:37- There we have it. One of me mum's favourite simple suppers. One of mine. Fishcakes.- Brilliant!
0:54:37 > 0:54:39APPLAUSE BOTH: Thank you.
0:54:49 > 0:54:54'Our mums are in the final stages of getting their dishes ready for the banquet.
0:54:54 > 0:54:58'Although Harjinder, as per form, seems to be cooking more than just her salmon.'
0:54:58 > 0:55:04- What have you got in your book?- I've written down your fishcake recipe. - Have you?- Yeah.- Good!- Well done.
0:55:04 > 0:55:08- That was the one that wasn't laughing.- I was scribbling down the recipe.
0:55:08 > 0:55:12- I got the recipes from the Gurkhas. - The Gurkhas!- Oh, brilliant!
0:55:12 > 0:55:14- ALL: Gurkha lamb bhat. - Fab.
0:55:14 > 0:55:19- I did the potatoes that they did. - Brilliant.- Absolutely fantastic. I'll try that this weekend.
0:55:19 > 0:55:23- What's that? "Mary's chocolate...?" - BOTH: Clootie dumpling! - Oh, brilliant!
0:55:23 > 0:55:27- You got an email so you made a friend as well.- Yes. - That's what it's all about!
0:55:27 > 0:55:31'The rain has stayed away for once and with people making their way home,
0:55:31 > 0:55:35'the mums' tent is set for our Mums Know Best supper banquet.
0:55:35 > 0:55:39'We've invited 30 local foodies and friends of our mums
0:55:39 > 0:55:43'to share the banquet. What a feast of supper dishes they've got in store.'
0:55:45 > 0:55:48- On you come! - CHEERING AND APPLAUSE
0:55:48 > 0:55:51'The mums' dishes look fantastic.
0:55:51 > 0:55:54'Fiona has made a perfect pastry crust for her pie by hand
0:55:54 > 0:55:56'and baked it to perfection.
0:55:56 > 0:55:59'Harjinder has resisted cooking too much,
0:55:59 > 0:56:03'but has still produced generous platters of her Punjabi treats.
0:56:03 > 0:56:09'And Jeni will see if the Birkenhead bacalao that won us over can win over our guests as well.
0:56:09 > 0:56:12'And of course we've got our mams' dishes.
0:56:12 > 0:56:14'Dave's mum's killer fishcakes
0:56:14 > 0:56:18'and my mam's panhaggelty - without the rainwater in it this time.'
0:56:18 > 0:56:21Panhaggerty, anybody?
0:56:21 > 0:56:24It's comforting food, isn't it?
0:56:26 > 0:56:28- I'll be careful. Oh!- Oh, no!
0:56:28 > 0:56:33- What have you done?- I've just dunked the mayor in tandoori salmon! - Oh, you're joking?!
0:56:43 > 0:56:46I thought the curry would overpower the salmon,
0:56:46 > 0:56:49but it doesn't at all. It's just so, so good.
0:56:49 > 0:56:53I've never ever had Portuguese food, but it's inspired me to look into it.
0:56:53 > 0:56:58Panhaggerty was lovely - I think cos that's something my gran used to make as well, so...
0:56:58 > 0:56:59Absolutely gorgeous.
0:56:59 > 0:57:06It's lovely, and I'm going to do the salmon dish. And the rice is just absolutely gorgeous,
0:57:06 > 0:57:11so I have been inspired by Haj as well - as I know now her! Haj.
0:57:11 > 0:57:14Wonderful day. And of course, having a delicious supper.
0:57:14 > 0:57:16Gorgeous!
0:57:18 > 0:57:22'For desert, we've got Si's mum Stella's rice pudding -
0:57:22 > 0:57:25'the best in the world.'
0:57:26 > 0:57:27What have you done now?!
0:57:27 > 0:57:30- Oh, I've rice-puddinged his other side!- Oh!
0:57:30 > 0:57:34The mayor of Bradford is now sporting a sou'wester.
0:57:36 > 0:57:39'Isn't it an honour to have Fiona's great-granny's pudding here?
0:57:39 > 0:57:43'Oh, yes, mate. All these dishes have so much history to them.
0:57:43 > 0:57:48'And you know, mate, the bottom line is, they all taste fantastic.'
0:57:48 > 0:57:50GENERAL CHATTER
0:57:50 > 0:57:54- Hey, Dave.- Hello, mate. - I think simple suppers may have just come together
0:57:54 > 0:57:57in a cornucopia of eclectic loveliness.
0:57:57 > 0:58:00That was superbly successful - great food, great company -
0:58:00 > 0:58:03- belting.- Top success, eh?- Yeah.
0:58:05 > 0:58:09'Next time on Mums Know Best, we explore the Sunday dinner.
0:58:09 > 0:58:12- 'See what mums serve for their families.' - What's it like?
0:58:12 > 0:58:14- Is it good?- Very good.
0:58:15 > 0:58:17'And, as always, our own mums' recipes are in there.'
0:58:17 > 0:58:19The nice thing about Sunday roast,
0:58:19 > 0:58:20you've got leftovers!
0:58:20 > 0:58:23'And one or two surprises...'
0:58:23 > 0:58:25Oh!
0:58:38 > 0:58:41Subtitles by Red Bee Media Ltd
0:58:41 > 0:58:44E-mail subtitling@bbc.co.uk